Text 5316, 99 rader
Skriven 2013-10-02 08:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: hot 254
===============
 ML> something called "tindaloo," which is supposed to be at
 ML> the edge of tolerability, and "phall," which goes beyond.
 DS> That sounds like "tingling" and "beyond the pale" :-}}

Not to mention what happens "after the phall."

 DS> Gail and I went to the Royal Taj for noon buffet yesterday.  We had to
 DS> get up early because some workmen were turning up to do tree trimming,
 DS> starting about 8am.  We enjoyed it a lot, in spite of the unseemly
 DS> hour for us.

[snicker]

 About $25 for the two buffet meals (just water to drink
 DS> this time).  They had a pretty good selection and IMO quite a bit
 DS> better than the Curry Leaf we went to in Laurel a short time ago.  Not
 DS> sure how you would have liked it, but the dishes were fresh and each
 DS> one was individually seasoned.

I probably would have liked it fine - I usually find something
redeeming about most buffets, especially Indian ones.

 DS> All of the meat dishes were chicken.

Usually are, to keep costs down. I don't object if there are
wings or thighs available.

 DS> None of the dishes was marked as being hot or extra spicy, but several
 DS> of them did make our tongues tingle a little bit.

There are few dishes devoid of hot spices in such cuisines, unless
you look at dessert.

 DS> In our mind, it was certainly better value, and several of the dishes
 DS> were better than the chicken meti we got from the sitdown menu with
 DS> you and Nancy.

I rather liked that dish, though it was a bit unsightly and,
truth be told, required a bunch of heating up.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Chicken Korma
 Categories: Indian, Chicken
   Servings:  4

    1/2 c  Blanched almonds
    1/2 c  Poppy seeds
    1/2 c  Fresh coconut meat
      4 md Onions, roughly chopped
      1    Inch piece of fresh ginger,
           -peeled and roughly chopped
      2    Garlic cloves
      3 tb Butter, melted
  2 1/2 lb Chicken, skinned and cut
           -into 8 pieces
      4 tb Coarsely chopped coriander
           -leaves
      1 tb Chopped fresh mint leaves or
           -2 tsp dried mint
      2 tb Ground coriander
    1/2 ts Chili powder
      1 ts Salt
      3 tb Lemon juice
    1/2 c  Plain yogurt
      3 c  Water

  Dry-roast the almonds and the poppy seeds in a frying pan or under the
  broiler until the nuts are pale golden, then transfer to a food processor.

  Grate the coconut into the processor, then blend to a paste.  Remove and
  set aside.

  Place the onions, ginger and garlic in the processor and blend to a paste.
  Heat the butter in a large, heavy saucepan, add the onion paste and fry
  until golden, stirring frequently.  Add the chicken and fry to a golden
  color or until all the moisture in the pan has evaporated.

  Meanwhile, blend the coriander leaves and mint to a smooth paste.  Add all
  the spices, the salt and the lemon juice and blend together.  Add this
  mixture to the chicken in the pan and fry, stirring frequently, for about
  10 minutes so that the chicken is well coated with the spices.  Add the
  coconut mixture and stir in well.

  Add the yogurt a little at a time to the chicken, stirring continuously to
  blend it into the mixture.  Continue stirring for 3 - 5 minutes and fry
  until the butter begins to separate.

  Pour in just enough water to cover the chicken, cover the pan, reduce the
  heat and allow to cook for another 20 - 30 minutes or until the chicken is
  really tender.  Transfer to a warmed serving dish and serve hot.

  Posted by Linda Davis

MMMMM

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