Text 17753, 92 rader
Skriven 2008-12-12 15:07:04 av Michael Loo (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: Turkey Trots 363 81212
==============================
 ML> At some point I shall find a poultry with that appliance and
 ML> instead of discarding it will swaddle it and put it in an
 ML> envelope signed for the antipodes.
 GJ> Do you think it would be allowed in the post, or would it look like a
 GJ> weapon under the X-ray?

Mail is supposed to be immune from such molestation until it
reaches a certain weight; as the device will mass only a few
grams, I see no problem with it.

 ML> Happy Christmas!
 GJ> Thank you.  I found out that the likes of Kevin and I actually get
 GJ> $1400, while Greg and Dorothy get to share $2400.  Party!!!!

I believe the $1400 will go further with you than with Kevin.
Not much, mind you.

 GJ> Title: Broiled Brains and Bacon

I'm sort of afraid of that. The heart issue and the
diabetic issue are sort of fudgeable and long-term, but
both the hematologist (haematologist to you) and the
neurosurgeon indicated that my brain thing could recur
at any moment; and I have decided that unless it's really
easy to correct next time, I won't have it done.

Quick Glazed Carrot Halwa (Gajar Halwa)
cat: Indian, dessert
serves 12 to 16

3/4 lb sweet butter
3/4 c whole milk ricotta cheese
3/4 c nonfat dry milk powder
1/2 c blanched slivered almonds
2 Tb chopped pistachios
6 c packed shredded or grated carrots (2 1/3 lb)
9 Tb sugar
1 1/2 ts ground cardamom

The art of making halwa with nuts was introduced in India
during the Moghul period by the traders from the Middle
East and Asia Minor. It is the Indian cooks, however, who
are credited with making halwa by using vegetables such
as carrots, pumpkin, zucchini, snake squash, winter melon,
potatoes, and yams. This glazed carrot halwa, a specialty
of the Sikhs of Punjab, is the most popular halwa in India
and is enjoyed as a dessert as well as a sweet.

Traditionally it is made with milk fudge (khoya), but I
substitute ricotta cheese combined with dry milk and butter,
which is quicker and produces just as good a result.

Melt 1 stick of the butter in a skillet. Mix in the ricotta
and dry milk and cook over med-high heat to a thick paste,
about 15 min, stirring constantly. Transfer the mixture to a
small plate and set aside.

Wipe the skillet clean and add 2 Tb butter along with the
almonds. Cook over med-high heat until the almonds color,
about 2 min, turning and tossing constantly. Drain on
paper towels and set aside for garnish. Add the pistachios
to the same skillet and cook until they become crisp, about
1 min. Drain the pistachios on paper towels and set aside
separately.

Wipe the skillet clean and add 1 stick butter and melt over
med-high heat. Add carrots and stir-fry until they are coated
with butter. Reduce heat to med-low, cover, and cook 8 min
or until the carrots are cooked but not mushy. Add sugar and
cardamom and cook until the carrots are glazed, about 5 min,
stirring constantly.

Blend in the ricotta paste and continue cooking and adding
the remaining butter in small portions, until the halwa
looks thick and glazed, 12-15 min. Turn off the heat and
stir in the pistachios. The halwa can be made ahead and
kept refrigerated for up to 1 week.

To serve: Heat the halwa and put on an attractive serving
dish and pat it down with a metal spatula. Garnish the
halwa with almonds. The halwa has the consistency of a
thick, moist pudding.

From CLASSIC INDIAN VEGETARIAN AND GRAIN COOKING (Julie Sahni;
William Morrow and Co., N. Y., 1985)

Posted to NCE 26 Jul 98

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