Text 6391, 86 rader
Skriven 2011-01-29 22:58:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Doughnuts
=================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> Thought you were laying off the doughnuts.
 
 JW> Just temporarily. I don't want to eat deep fried foods every day. I
 JW> could but I shouldn't.

 DD> I am down to one doughnut per week - or less.

For the regular sweet ones I limit myself to two a month from Tim
Horton's, at a staff meeting.

For the experimental savory ones, I figure twice a month is OK
health and weightwise.

 DD> And I *LOVE* chocolate dipped, glazed, old-fashioned doughnuts.

My favourites would be Boston cremes and Dutchies. My all time
favourite has to be a Tim Horton's temporary special offering: a
chocolate fudge filled Boston creme. Unfortunately it was never
repeated.

 DD> Sometimes you are forced to make sacrifices -- especially since
 DD> I have already sent all my "fat" clothes to the Goodwill or the
 DD> dumpster.  Bv)=

And I never want to have to buy fat clothes. I was distressed to
find out during the Boxing Week sales in Edmonton when I
replenished my wardrobe that I am now a 42, not a 40. I've since
lost 1 or those 2 inches on my waist. I don't know how many pounds
that is as I never weighed myself.
         
Another Indian bean fritter thing for my to do next month list.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Paruppu Vadai (Mixed Pulse Fried Snack)
 Categories: Indian, Chilies, Curry, Nuts, Beans
      Yield: 45 Servings
 
      3 c  Bengal gram dal
      1 c  Toor dal
      1 c  Black gram dal
      2 tb Grated coconut
      2 tb Ghee
           Oil for frying
      4    Red chiles
     15    Green chiles
      4    Sprigs curry leaves
    3/4 ts Asafoetida
           Salt to taste
 
  Clean, wash and soak dals together for 3 hours. Drain water
  completely. Grind red and green chilies, curry leaves, asafoetida,
  salt, and a spoonful of dals together to a fine paste. Add rest of
  dals and grind coarsely. Do not add any water. Add ghee and grated
  coconut and mix well. Take a spoonful of batter on a clean polythene
  sheet and pat into 5 cm Vadais. Make 4 to 5 Vadais at a time. Heat
  oil and deep fry Vadais till crisp. Drain and serve hot with Chutney
  or Raita.
  
  Makes 45.
  
  For Masala Paruppu Vadai (Fried Snack With Pulses & Onions) -
  
  Make a batter as above. Omit grated coconut. Instead add 3 onions
  (peeled and chopped fine) and 2 tablespoons coriander leaves (chopped
  fine) to the batter just before frying and mix well.
  
  From: Southern Delights (Recipes To Remember From Palakkad) by
  Parwathy Akhileswaran
  
MMMMM
 


Cheers

YK Jim


... Texas is the deep fried weird thing capital of the world.

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