Text 15235, 123 rader
Skriven 2007-05-10 23:58:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Re: The bastids!
========================
 -=> On 05-10-07  17:35,  Carol Shenkenberger <=-
 -=> spoke to Dale Shipp about Re: The bastids! <=-

 DS>       Title: Potatoes With Tomatoes
 DS>  Categories: Side dish, Indian, Maharashtra, Vegetable

 CS> Now that's an interesting catagory!  Maharashtra?
 
   Wiki says:Maharashtra is India's third largest state in terms of area
   and second largest in terms of population after Uttar Pradesh.

   Map there places it west-central.

 DS>     1/8 ts Asafetida

 CS> I know what this is from descriptions but I've still never 
 CS> seen it sold.  Like Patis, a little goes a long way so 
 CS> this seems the right amount.
 
  It is a spice that I have heard of, never used, and probably won't
  use.

 DS>     1/2 c  Coconut, grated

 CS> Sorry, but 'gross'.  I never got over my aversion to 
 CS> coconut in any way but fresh except I can tolerate the 
 CS> canned milk in cookery for soups.  This recipe doesnt say 
 CS> 'fresh' up there so I'm assuming that dried stuff.

  Why not use fresh grated?   I recall my mother grating coconut to mix
  with orange sections to make ambrosia.  That was great stuff.  We've
  also occasionally used coconut milk or coconut powder in some Thai
  dishes with decent effect.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Nawabi Kheema Pilau - Indian Lamb & Rice - CIC
 Categories: Main dish, Lamb, Rice, Pepper, Indian
      Yield: 4 Servings
 
  1 1/2 c  Basmati rice
      4 tb Ghee or unsalted butter
      1 tb Raisins
    1/4 c  Raw cashews; split into
           -halves
      2 tb Milk
      1 ts Saffron strands
      6 ea Cardamoms; split open to the
           -top
      4 ea Whole cloves
      1 ts Cumin seeds
      2 ea Bay leaves; crumpled
      1 ea 1-inch cube of root ginger;
           -peeled & grated
      2 cl To 3 cloves garlic; peeled
           -and crushed
      1 ea To 2 fresh green chili
           -peppers; finely chopped
           -(and seeded if milder
           -flavor is desired)
      1 ts Ground nutmeg
      1 ts Ground cinnamon
      1 ts Cumin
      1 tb Ground coriander
      1 lb Lean ground lamb
  2 1/2 c  Water
  1 1/2 ts Salt or to taste
    2/3 c  Single cream
      2 tb Rosewater (optional)
      2 ea Eggs; hardboiled & chopped
 
  Preparation takes 20 to 25 minutes, cooking 40 to 45 minutes.
  :    Wash and soak basmati rice in cold water for 1/2 hour, then
  drain.
  
  :    Melt the 1 tablespoon ghee or butter over low heat and fry the
  raisins until they swell up, then remove with a slotted spoon and set
  aside.
  
  :     In the same fat, fry the cashews until they are lightly browned,
  remove with a slotted spoon and set aside.
  
  :    Boil the milk, add the saffron strands and set aside.
  Alternatively, put the milk and the saffron strands in the microwave
  and boil on full power for about 45 seconds. Set aside.
  
  :    Melt the remaining ghee or butter gently over low heat and fry
  the cardamoms, cloves, cumin seeds, and the bay leaves for 1 minute.
  Add the ginger, garlic, and green chili peppers and stir fry for 30
  seconds.  Add all the nutmeg, ground cinnamon, cumin and coriander
  and fry for 1 minute.
  
  :    Add the lamb and adjust heat to medium. Stir and fry the lamb
  until all liquid dries up and it is lightly browned. This will take
  about 5 minutes. Add the rice, stir and fry for about 5 minutes.
  
  :    Add the water, salt, cream and the steeped saffron. Stir and mix
  well. Bring the liquid to the boil, cover the pan and simmer for 12
  to 15 minutes without lifting the lid.  Remove the pan from the heat
  and keep it undisturbed for another 10 to 15 minutes.
  
  :    Add half the nuts and raisins to the rice, then sprinkle the
  rosewater evenly on top, if using. Stir and mix the ingredients
  gently with a fork.
  
  :    Put the pilau in a serving dish and garnish with the remaining
  nuts and raisins and the chopped hard-boiled eggs.
  
  _The Complete Indian Cookbook_, Mridula Baljekar, 1994. Smithmark/CLB
  Publishing.  ISBN 0-8317-1487-5.  Typos by Jeff Pruett.
  
  From: Jeff Pruett                     Date: 01-27-97
  Fido-National Cooking Echo
 
MMMMM


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