Text 890, 91 rader
Skriven 2006-04-28 22:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: cheeseburgers
=====================
 -=> Quoting Ruth Haffly to Jim Weller <=-

 RH> I presume with the British origins of your country, and their bland
 RH> food, is probably why Mexican influenced foods never became popular.
 
 JW> That's certainly one factor. But we have embraced Szechwan, Thai and
 JW> Indian food. Another factor is that there are virtually no Mexican

 RH> Some of them come from other former colonies or protectorates (nice
 RH> $64. word) so you can understand how they end up in Canada.

Exactly. Even way up here we have Jamaicans, Tridadians, Ugandans, Sri
Lankans and others from around the Commonwealth.

 RH> The Thai is a bit unusual, unless a stringer to other Asian groups
 RH> migration there.

Thai is trendy so Chinese and Vietnamese restaurants attempt to make it.

Speaking of Commonwealth here's an Indian recipe that might inspire Burt
to do more weird things with his oatmeal....

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Spicy Indian Tomato Semolina Rava Upma
Categories: Indian, Grain, Vegetarian
  Servings: 4

      4 TB ghee
      1 c  semolina (or quick
           cream of wheat)
      1 ts each of mustard
           and cumin seeds
      1    sprig curry leaves
      1 ts ginger chopped
      2    green chillies slit /
           chopped
      2    onions sliced finely
      1 lg tomato, chopped
      4 TB coriander leaves
      2 tb grated coconut
      2 c  hot water
           salt to taste
           fried cashew nuts to
           garnish

Heat half of the ghee in a pan. Fry semolina, stirring continuously, to
a golden color on medium / low level for about 2 minutes; Keep aside.

Heat the remaining ghee in a pan. Toss in the mustard seeds followed by
the cumin seeds and fry till the seeds splutter fully. Add the curry
leaves, ginger, green chillies and onions. Stir fry on medium level for
about 3 minutes or till the onions are transparent and soft.

Add the chopped tomatoes and fry on medium level for about 3 minutes or
till they are soft and cooked. Add half of the coriander leaves
(reserving the rest for garnishing) and fry briefly till they wilt. Mix
in the semolina and salt. Add the hot water to this and mix well. Add
more hot water if the mixture is dry. Cover and cook on low heat for
about 3 minutes or till the mixture is almost dry.

Garnish with fried cashew nuts, grated coconut and finely chopped
coriander leaves

ChefNotes:

Ghee is very important to impart flavor to this dish. A combination of
oil and ghee/butter can also be used.

Green chillies can be increased if desired. It is better to heat more
water than specified above in case it is required.

Serve hot with: Coconut Chutney (Nariyal Chutney)

Source: www.syvum.com

From: Chupababi To Ethnic Regional Cooking
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




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