Text 20823, 73 rader
Skriven 2007-09-30 17:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Sun rooms
=================
-=> Quoting Joan Macdiarmid to Jim Weller <=-

 JM> If you had a semi-heated sun-room
 JM> the original open porch got glassed in as
 JM> a sort of thermal "airlock", but would have been a
 JM> great greenhouse for that home.
                                       
Unfortunately that doesn't work very well here. The winters are too
long and cold with inadequate (just 4 hours) sunlight. The heat loss
at night through all that glass is horrendous. A few well to do
people have them but their heating bills are $1000-$3000 per year
more than for people with more energy efficient designed homes.
That would make for very expensive potatoes.

A free standing unheated greenhouse can extend the growing season
from 80-90 to 120-150 days though which makes a world of difference
for growing so many vegetables.
                  
MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Aloo Tikki Stuffed With Green Peas
Categories: Indian, Vegetables
  Servings: 10

      3 lg boiled aloo (potatoes)
      1 ts salt or as per taste
    1/4 ts ground black pepper
           FOR STUFFING:
    2/3 c  matar (green peas) cooked or
           frozen peas defrosted
    1/2 TB scrapped and minced ginger
    1/4 ts garam masala
    1/4 ts salt or to taste
           Red chili powder
      1 ts coarsely ground dry-roasted
           cumin seeds
           Oil for pan-frying.

Take the cooked or defrosted peas (matar) and mash them using a
spoon or a fork. Add all the stuffing ingredients except oil and
mash briefly. Divide the mixture into 10 equal portions and keep
aside. Peel the potatoes and mash them very finely into smooth
mashed potatoes. Add salt and pepper and knead until properly mixed.

Divide it into 10 equal portions. Now wash and dry your hands and
rub them with little oil. Take each portion of potato mixture and
make a ball. Now taking one at a time, gently flatten each ball into
a round patty of about 1/2-inch thick and place a portion of
stuffing in the center and fold the edges together very finely so
that mixture does not come out. Now very gently flatten it into a
2-inch patty. Repeat the procedure for all pieces. Heat 1 tsp. oil
in a non-stick pan over a low heat. Slip in the patties, not too
many at a time, and pan-fry on both sides till crisp golden brown,
adding oil if required, on a very low heat. Serve aloo tikki hot
with chutney and stirred curd.

Note: Boil potatoes until fork-tender. Preferably, potatoes should
be boiled well in advance before use. It would be better if they can
be refrigerated for a short time.

From: Www.Indianfoodforever.Com
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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