Text 19637, 76 rader
Skriven 2014-11-21 00:10:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 19626 av Jim Weller (1:123/140)
Ärende: Re: Cumin vs caraway
============================
 -=> On 11-19-14  21:59,  Jim Weller <=-
 -=> spoke to Michael Loo about Cumin vs caraway <=-

 JW> OK there are some that say asafoetida isn't really edible! [g]

 JW> I'll never forget the first time I encountered it. I was living in a
 JW> boarding house just off campus that had a lot of foreign students,
 JW> including Jagdish, a guy with Indian ancestry although he was born
 JW> in Uganda and whose family had the foresight to move to Kenya before
 JW> Idi Amin took power. He brought a small can of paste home from some
 JW> import store and you could smell it right through the metal even
 JW> though it was also double bagged. Powerful stuff. But the first time
 JW> he cooked with it I fell in love its flavour despite the lingering
 JW> foul odours in the kitchen.

I cannot say that I have ever had it.  I certainly have never used it
nor seen it in any of the stores we frequent.  You make it sound like
the durian of spices :-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Savory Flaked Rice
 Categories: Side dish, Indian, Vegetable
      Yield: 8 Servings
 
      3 tb Vegetable oil
      1 ts Mustard seed
    1/4 ts Asafetida
      1 sm Dried red chili; halved
      1    Serrano chili; minced
      1 ts Ground cumin
      1 ts Dried curry leaves
    1/2 ts Minced fresh ginger
      6    Whole black peppercorns
      3    Whole cloves
    3/4 c  Chopped onion
    3/4 c  Diced boiling potato
    3/4 ts Ground turmeric
    3/4 c  Frozen peas; thawed
  1 1/2 ts Salt
      1 ts Sugar
    1/4 c  Fresh lemon or lime juice
      2 c  Poha (thick flaked rice)
    1/3 c  Chopped cilantro
      2 tb Unsweetened grated coconut
 
  In a heavy large saucepan, heat oil over high heat.  Add mustard
  seeds and cover immediately.  When seeds stop popping, add asafetida.
  Immediately reduce heat to medium.  Add chilies, cumin, curry leaves,
  ginger, peppercorns and cloves and stir 1 minute.  Reduce heat to
  medium. Add onion and cook until soft and translucent, stirring
  frequently, about 8 minutes. Add potato and turmeric.  Cover and cook
  until potato is almost tender, stirring occasionally, about 10
  minutes. Add peas. Cover and cook 5 minutes.
  
  Combine salt, sugar and juice.  Stir until salt and sugar are
  dissolved. In a colander, rinse poha under cold water.  Place poha,
  juice mixture, cilantro and coconut in a saucepan and stir gently,
  being careful not to break rice flakes.  Transfer to platter and
  serve.
  
  Adapted from: Suneeta Vaswani's recipe in Bon Appetit (February 1987)
  Typed for you by Karen Mintzias
  
  From: Ian Hoare                       Date: 09-08-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:12:23, 21 Nov 2014
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