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Text 2528, 71 rader
Skriven 2013-07-18 20:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: Shake'N'Bake Hearts
===========================
-=> Quoting Janis Kracht to All <=-

 JK> Copy-Cat Shake 'N' Bake

I've been doing that for years. It's cheaper, healthier (no weird
additives) and more flexible (vary the seasonings).

 JK> 1 teaspoon fenugreek

Now that's a tasty idea I hadn't considered before. And I have some
in the pantry already.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gurnek Gill's Bengal Bharta
 Categories: Indian, Vegetables, Vegan, Chilies, Curry
      Yield: 2 Servings
 
      1 lg Eggplant, whole
      2 ts Whole cumin seed
      1 tb Canola oil
      1 tb Minced garlic
      1 tb Minced fresh ginger
    1/2 lg Onion, chopped
      1 lg Tomato, chopped
    1/2 ts Salt
  1 1/2 tb Curry masala
      1 ts Paprika
    1/2 ts Cayenne pepper
    1/2 ts Kasoori methi (dried
           Fenugreek leaves)
      1 tb Chopped fresh cilantro
  
  This smoky eggplant puree is addictive stuff - but you must blacken
  the eggplant for authentic smoky flavour.  Gurnek Gill chars the
  eggplant over a direct gas flame, but you can also use the barbecue.
  
  Start by blackening the eggplant. Place the whole eggplant directly
  over a high flame on your gas stove or directly under the broiler,
  turning it for 15-20 minutes until it is charred and blackened on all
  sides. Alternately, heat the barbecue to high and roast the eggplant
  on the grill. When the eggplant is charred, and still hot, peel away
  all of the black skin and rinse away any burnt bits, remove the stem
  and mash the flesh in a bowl. Set aside.

  Meanwhile, in a saucepan, heat oil over medium high heat and add
  the cumin seed. Cook for 1 minute then stir in the chopped garlic
  and ginger. Fry together for one minute and add the chopped onion
  and tomato. Cook together over medium heat for 5 minutes. Stir in
  the salt, curry masala, paprika and cayenne. Add the mashed
  eggplant and stir to combine well. Stir in the kasoori methi.
  Reduce heat to low and simmer the bharta, stirring regularly to
  prevent burning, for 20-30 minutes. When you see some oil rising
  to the top of the puree, the bharta is done. Taste the mixture and
  adjust the salt or cayenne pepper to taste. Place in a small bowl
  and sprinkle with cilantro.

  Recipe by: Gurnek Gill, The Clay Oven, Calgary.
  Source: CBC
  From: Lightnin Dave
 
MMMMM

YK Jim


... They don't use chillies as a spice; they eat them like vegetables!

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