Text 4687, 71 rader
Skriven 2013-09-14 23:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Indian 160
==================
 DS> Gail and I went to an Indian restaurant in Laurel on last Saturday.
 DS> They have a lunch time buffet.  We tried most everything.  I started
 DS> off with a soup called rasam.  It was quite hot.  After a small amount
 DS> of that soup, every other entry on my first plate tasted about the
 DS> same.

It is said that proper spicy heat perks up the taste buds; of course,
there is the overdose and shut down phenomenon, but I usually don't
suffer from that, and when I do, there is probably not a person in
the same town who could eat what causes it.

 Gail had the sambar soup, which was flavorful but not nearly as
 DS> hot. She said that her first plate of dishes (about the same as mine)
 DS> had distinct flavors.

I don't actually know the difference between sambar and rasam.
Maybe rasam has more tomato? At Mango Grove they often had one
or the other, and I found them sour and not much more.

 DS> We have also decided that the buffet at the Royal Tai is better than
 DS> the evening menu -- and a much better value.  Pity that we so rarely do
 DS> lunch.

I could see better value but am somewhat surprised at better quality.
Admittedly, Indian food often sits well on the steam table.

Speaking of which, Lilli and I were hunting for a place for lunch
the other day, and we found this joint called Sizzling Tandoor; it was
after 1, and she was getting cranky, so we pulled into the nearest
town, parked, and followed our noses. My nose said "stop here," and
she said that was okay (she doesn't eat food of the least spiciness).
Some of the best tandoori chicken and butter chicken and by far the
best vegetable korma I have ever had, and it had been sitting on the
table for almost two hours before we got to it.

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Mulligatawny Soup
 Categories: Diabetic, Soups
      Yield: 8 servings

      6 c  Chicken broth
      1 c  Diced cooked chicken
      1    Yellow onion, chopped
      1    Apple, cored and chopped
      1    Green bell pepper, chopped
      2    Carrots, sliced
      2    Ribs celery, chopped
      1 ts Salt
      2 ts Curry powder (or up to 4 tsp
    1/8 ts Ground nutmeg
      2 c  Cooked white or brown rice

  This soup originated in India.  Mulligatawny means "pepper water."
  Serve hot or cold.

  Combine all the ingredients in a large saucepan.  Cook, uncovered,
  over medium heat for 30-40 minutes or until vegetables are tender.

  1/8 recipe = 195 calories, 2 low-fat protein, 1 starch, 1 vegetable
  exchange, 13 grams protein, 24 grams carbohydrate, 4 grams fat, 427 mg
  sodium.

  Adapted from Quick & Easy Diabetic Menus by Betty Wedman 1993 Shared
  but not tested by Elizabeth Rodier Feb 94

MMMMM

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)