--------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DCL00004Date: 08/15/96 From: IAN HOARE Time: 06:55pm \/To: ALL (Read 6 times) Subj: Indian 4 MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Appa (Hoppers> Categories: Side dish, Indian, Breads Yield: 4 servings 1 ts Yeast 2 ts Sugar 25 ml Warm water 225 g Rice flour Salt to taste 300 ml Thick coconut milk Dissolve the yeast and sugar in the water and set aside for 5 minutes. Sieve the flour and salt into a bowl, add the coconut milk, yeast and sugar and mix to form a smooth batter. Cover and leave overnight. Grease a hopper pan, heat it over a moderate heat and pour 75 ml of batter into the pan. Tilt the pan so batter forms a round shape, cover with the lid and cook until done. Ease the hopper from the pan with a blunt knife. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM === Cut === All the Best Ian --- GoldED 2.50.A0918 UNREG * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DCL00005Date: 08/15/96 From: IAN HOARE Time: 06:56pm \/To: ALL (Read 6 times) Subj: indian 5 MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Balti Gram Lentils Categories: Side dish, Indian, Balti, Vegetables Yield: 10 servings 18 oz Gram lentils (channa dhal) -split and polished 4 tb Green masala paste 8 tb Fried dehydrated onion flake 2 tb Granulated sugar(opt) Salt to taste 1 Examine and rinse the lentils as described in Balti vegetable information sheet. Soak in cold water for at least 6 hours. Strain and rinse. 2 Bring water to the boil. 3 Add the lentils, stirring after a few minutes to ensure they are not sticking. 4 Reduce the heat to a gentle simmer. leave to cook for about 45 minutes, skimming off any scum as it forms. When tender, strain (keeping the liquid for stock). 5 Add the remaining ingredients, including salt to taste, and simmer for a minimum of 10 minutes. 6 Serve on its own, or add to other Balti recipes (for axample, Balti Chana Aloo) or add vegetables of your choice. Freeze any surplus. Recipe from Balti Curry Cookbook - Pat Chapman ISBN 7499 1342 8 Mmed IMH c/o Georges' Home BBS 2:323/4.4 MMMMM === Cut === All the Best Ian --- GoldED 2.50.A0918 UNREG * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DCL00006Date: 08/15/96 From: IAN HOARE Time: 06:56pm \/To: ALL (Read 6 times) Subj: indian 6 MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Balti Masoor Lentils Categories: Side dish, Balti, Indian, Vegetables Yield: 10 servings 18 oz Red lentils (masoor dhal); -split and polished 4 tb Balti masala paste 8 tb Fried dehydrated onion flake 2 Garlic cloves, fine chopped Aromatic salt to taste there are many small lentils which make excellent dhal. The most readily available and the fastest to cook is the red lentil in its split and polished form - available as red egyptian lentil or masoor dhal. 1 Examine and rinse the lentils as described in Balti Vegetable cooking information. Soak in cold water for around 30-45 mins. Strain and rinse. 2 Bring twice the volume of water of the soaked lentils to the boil. 3 Give the lentils a final hot rinse and place them in the boiling water. Stir after a few minutes to ensure the lentils are not sticking. 4 Reduce the heat to achieve a gentle simmer. Leave the lentils to cook for about 30 minutes, stirring from time to time and skimming off any skum that forms. Keep an eye on the water content. It _should_ absorb precisely. If it looks too dry, add some water. 5 Add the remaining ingredients, including aromatic salt to taste, and simmer for a minimum of ten minutes. 6 Serve on its own, or added to other Balti recipes. Freeze any surplus. Recipe Balti Curry Cookbook - Pat Chapman MMed IMH c/o Georges' Home BBS 2:323/4.4 MMMMM === Cut === All the Best Ian --- GoldED 2.50.A0918 UNREG * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DCL00007Date: 08/15/96 From: IAN HOARE Time: 06:57pm \/To: ALL (Read 6 times) Subj: Indian 7 MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Bandhakopir Ghanto Categories: Side dish, Indian, Vegetables Yield: 4 servings 2 1/2 tb Mustard oil 3/4 lb Potatoes, cubed 1/2 ts Cumin seeds 6 c Cabbage, finely shredded 1 ts Green chile, chopped 1/4 c Water 3/4 ts Salt 1/2 ts Turmeric 1 1/4 ts Sugar 1 ds Cayenne 1/2 c Green peas, cooked 1/2 ts Garam masala Ghee, optional Heat 2 tb oil in a Dutch oven. Add potatoes & saute until they are medium brown, 10 minutes or so. Stir often. Using a slotted spoon, remove from the oil & set aside. Add the remaining oil. Add cumin seeds & fry for a few seconds. Add cabbage, chile & water. Lower heat & cook, uncovered, until the cabbage is limp, 8 minutes, stirring often. Stir in the salt, turmeric, sugar, cayenne, another 2 tb water & the potatoes. Cover & simmer until the potatoes are tender. Then, add the peas & cook for 2 minutes. Remove from heat, stir in the garam masala & let it stand, covered, for a few minutes. Sprinkle with ghee if desired & serve. Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region" MMMMM === Cut === All the Best Ian --- GoldED 2.50.A0918 UNREG * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DCL00008Date: 08/15/96 From: IAN HOARE Time: 06:57pm \/To: ALL (Read 6 times) Subj: indian 8 MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Basmati Chaaval Categories: Side dish, Rice, Indian Yield: 6 servings 2 c Basmati rice 3/4 ts Salt 1 tb Unsalted butter 2 2/3 c Water Pick the rice over and put in a bowl. Wash in several changes of water. Drain. Pour 3 times the water you have rice over the rice and let soak for 30 minutes hour. Drain thoroughly. Combine the rice, salt, butter and the water in a pot. Bring to a boil. Cover with a tight fitting lid, turn heat to very low and cook for 20 minutes. Lift the lid, mix gently but quickly with a fork and cover again. Cook for 5-10 minutes until tender. MMMMM === Cut === All the Best Ian --- GoldED 2.50.A0918 UNREG * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DCL00009Date: 08/15/96 From: IAN HOARE Time: 06:57pm \/To: ALL (Read 6 times) Subj: indian 9 MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Beet Curry Categories: Side dish, Indian, Vegetables Yield: 4 servings 3 tb Ghee 1 pn Cumin seeds 1 Bay leaf 2 1/2 tb Spiced onion 1/4 ts Cayenne 1/4 ts Garam masala 1 md Potato, diced 1/2 c Green peas 15 oz Beets, cooked & diced 1/2 ts Salt Heat ghee & fry cumin seeds, bay leaf, spiced onion, cayeene & garam masala for 1 minute. Add potato, peas & beets & cook gently for 2 minutes. Add salt & a little water. Cook gently until the potato is tender. Serve over rice. Pranati Sen Gupta, "The Art of Indian Cuisine" MMMMM === Cut === All the Best Ian --- GoldED 2.50.A0918 UNREG * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DCL00010Date: 08/15/96 From: IAN HOARE Time: 06:58pm \/To: ALL (Read 6 times) Subj: indian 10 MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Ala Badun Categories: Side dish, Indian, Vegetables Yield: 4 servings 450 g Potatoes 225 g Onion 1 ts Salt 1/4 ts Turmeric 1 ts Chilli powder 1 ts Paprika 100 ml Oil 1 Sprig curry leaves 1/2 ts Ground mustard 1 Cm cinnamon stick 1 ts Lime juice Boil the potatoes, peel and cut into bite size pieces Slice the onion. Place the potato in a bowl and and add the salt, turmeric, chilli powder and paprika powder Heat the oil and when hot add the curry leaves followed by the onion, mustard and cinnamon stick Fry until the onions are a golden brown, then add the potato and keep tossing with the onion until browned and heated through. Discard the cinnamon stick and sprinkle the lime juice on top just prior to serving. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM === Cut === All the Best Ian --- GoldED 2.50.A0918 UNREG * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DCL00011Date: 08/15/96 From: TIM SECRETAN Time: 08:49pm \/To: ALL (Read 6 times) Subj: Iced Cappuccino Hello ALL, I was wondering if anyone out there has a recipe for iced cappuccino and or any other type of coffee recipes that you may have that I can make at home. If you could please Email it or threw this echo. My husband email address where I can get it is: Tim.Secretan@Terminal.sas.ab.ca. Thank you Lorelei see ya ... Which comes first, the chicken or the egg? --- RA2.5/FD2.20/GEcho * Origin: The TERMINAL BBS (403)327-9731 Lethbridge,AB,Canada (1:358/1) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DCM00000Date: 08/16/96 From: DELORES E ROWE Time: 10:30pm \/To: FERTIG SHAHAR (Read 6 times) Subj: Pancakes -=> On 08-14-96 00:19, Fertig Shahar said something about cr to der....... Hi Fertig... I was eavesdropping on conversation with Kaz... FS> Do you have any interesting Pancake sugestion? Personally speaking, my favorite way to eat pancakes is squeeze fresh lemon juice over them and sprinkle with a fine, granulated sugar. Mmmm! der ... A woman is not old until regrets take the place of dreams ___ Blue Wave/QWK v2.12 --- TriToss (tm) Professional 10.0 - #189 * Origin: TMK BBS - 509.886.7607 - mystique@nwinternet.com (1:344/115.0) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DCM00001Date: 08/16/96 From: STEVE HAISHA Time: 01:17pm \/To: MORTEN COOLS (Read 6 times) Subj: Romanian Food Hello Morten! Tuesday August 13 1996 12:11, Morten Cools wrote to Steve Haisha: SH>> And what is " Gris " ??? Can Anyone Help me out here ... MC> Kinda depends.... What language you want it in, that is... In MC> Norwegian/Swedish it means "pig". In French/Spanish it means "grey"... MC> Probably lots of other meanings in other languages, tho I have been told that by a few other people, I do believe it is a main dish of some sort, Thanks for all your help.... /r Steve " The ICEMAN " --o-- Net 202, HUB 1500 --- GEcho 1.00 * Origin: >>*<< ICEMAN BBS (619)442-7552 >>*<< ZyXel U-1496E+ (1:202/1501)