Text 4866, 94 rader
Skriven 2013-09-20 12:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: fixing hot 187
======================
 NB> I've seen sambar more frequently around here.  I don't think that I've
 NB> found any of the Indian soups particularly hot, but maybe it has to do
 NB> with which elements of the soup carry the spice...

There are different kinds of hot and different responses to
them. My own methods seem atypical, but most kinds of hot
can be counteracted by judicious use of rice or bread. It's
very seldom that hotness suggests starch or yogurt to me.
When I ask for extra hot and they make something stupidly hot,
ice water works for me, because it gives a short breather from
the intensity of the sensation but doesn't interfere with it
altogether the way white food does.

 ML> Speaking of which, Lilli and I were hunting for a place for lunch
 NB> Did she manage to find something sufficiently not spicy to be edible
 NB> for her...?

They gave her a 10" plate pretty piled up with equal portions
of butter chicken, rice, and salad (the cheap iceberg stuff
you see in buffets everywhere). She ate all the salad, most
of the rice, and half the chicken. I finished off the chicken
despite the fact that I could have gone back and gotten fresh
off the table, and they were probably going to use the buffet
as staff food and then throw it away per health regulations, so
there was no question of waste, a lot was going to waste anyhow.

Butter chicken is a mildish dish to begin with - I always hot it
up, something that you will no doubt witness, perhaps have done
so by the time you read this.

 ML> Some of the best tandoori chicken and butter chicken and by far the
 ML> best vegetable korma I have ever had, and it had been sitting on the
 ML> table for almost two hours before we got to it.
 NB> Some things just get better with a long simmer... ;)  As long as they
 NB> manage to keep the items from drying out...  :)

Doesn't explain the tandoori chicken. I wonder if they didn't
deliberately undercook it a little with the knowledge that it
would be sitting for a while - risky healthwise but a good bet
culinarywise. It was very, very good.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Chicken Tikka
 Categories: Chicken
      Yield: 6 Servings

--------------------------------JOHN GECKLES--------------------------------
      1 lb Boneless chicken, skinned
           -and cubed
      1 ts Ginger pulp
      1 ts Garlic pulp
      1 ts Chili powder
    1/4 ts Ground turmeric
      1 ts Salt
    1/4 pt (2/3 cup) natural low fat
           -yogurt
      4 tb Lemon juice
      1 tb Chopped fresh coriander
      1 tb Oil

----------------------------------GARNISH----------------------------------
      1 sm Onion, cut into rings
           Mixed salad leaves
           Lime wedge
           Fresh coriander

  1.  In a medium bowl, mix together the chicken pieces, ginger, garlic,
  chili powder, turmeric, salt, yogurt, lemon juice and fresh coriander and
  leave to marinate at least 2 hours. [I used an herb mill to finely mince
  the fresh coriander.]

  2.  Place in a grill pan or in a flameproof dish lined with foil and baste
  with the oil.  [The first time I threaded the chicken pieces on metal
  skewers before placing on my grill.  This is the best method of
  preparation, IMHO.)

  3.  Preheat the grill to medium.  Grill the chicken for 15 - 20 minutes
  until cooked, turning and basting several times.  Serve on a bed of mixed
  salad leaves, garnished with onion rings, lime wedges and coriander.

  John's Note: Odd thing about this dish.  The picture shows the chicken
  having a red tint. Won't happen with this ingredient list.  Turns out to be
  a yellowish color.

  Bon Appetit, John

  Source: John Geckles, The Dinner Table

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