1 Free Flow Recipe Here's a stir fried mock crab dish to go with the mock crab roe. It's short and sweet... A. 1/2 cup peanut oil B. 1/2 cup mashed cooked carrot C. 2/3 cup mashed potato D. 1 cup finely shredded bamboo shoots E. 8 Chinese mushrooms F. 1/4 lb snow peas G. 1/2 teaspoon sugar H. 1 1/2 teaspoons salt I. 2 teaspoons white vinegar PREPARATION: I. Wash E and soak in warm water for 15 minutes; shred very fine. II. Discard tips of F, shred. III. Mix G,H. COOKING: 1. Heat A, add B,C, stir-fry until crispy (about 4 minutes). 2. Add D,E,F, stir-fry for 2 minutes. 3. Add G,H, mix well. 4. Add I and serve. From "An Encyclopedia of Chinese Food and Cooking" by Wonona W. and Irving B. Chang, Helen W. and Austin H. Kutscher. Crown Publishers, Inc. New York. MCMLXX. Posted by Stephen Ceideburg; December 20 1990. |
4 Wholemeal cottage loaf rolls 1 lb Small cap mushrooms 1/4 pt Double cream 3 oz Butter 1 sm Garlic clove Fresh rosemary Cut the knobs off the rolls and reserve as lids. Scoop out most of the crumb from the rolls, taking care not to pierce the crusts. Crush the garlic with a pinch of salt, about 1/2 teaspoon fresh chopped rosemary and a good grinding of black pepper. Mash these flavourings into 2 1/2 oz butter and spread it thickly over the insides of the hollowed-out rolls. Season the cream generously with salt and pepper, add 1/2 teaspoon fresh chopped rosemary and leave in a cool place to infuse. Slice the mushrooms thickly, and heat the oven to 400 F (200 C) gas mark 6. Sit the rolls on a baking tray and put the lids beside them. Bake for 10 minutes until heated through and slightly crisp. Meanwhile heat a large frying pan. Add 1/2 oz butter (don't be tempted to use more) and, when the foam dies down, saute the mushrooms. Cook them, stirring frequently, for 4-5 minutes to reduce them and intensify their flavour. Pour on the cream and let it bubble up for a few seconds. Turn and stir the mushrooms for a minute or so until every slice is coated with the scant but richly flavoured sauce. Away from the heat, check and adjust seasoning. Pile the creamy mixture into the freshly baked croustades, top with the lids and serve straight away with a large green (or tomato) salad on the side. Source: Philippa Davenport in "Country Living" (British), September 1988. Typed for you by Karen Mintzias |
8 sm New potatoes 1/4 c Ghee 1 ts Cumin seeds 1/2 ts Turmeric 1 1/2 ts Fresh ginger, minced 2 sm Red chilies, chopped 1 c Fresh coriander 1 ts Salt 1 ts Garam masala 1 tb Coriander seeds 1/4 c Lemon juice 6 tb Water 1/2 c Frozen/fresh peas Wash & dice the potatoes. Put ghee in a pot, heat gently. When hot, add the potatoes & cumin seeds. Cook, stirring, for 2 minutes. Add turmeric, ginger & peppers. Cook, stirring, 3 minutes. Add the remaining ingredients excepting the peas. Lower the heat, cover & simmer for 15 minutes. Check the water level, adding more if necessary. Just prior to serving, add the peas. Uncover, turn up the heat & cook til all the water has evaporated. Bruce Cost, "Ginger East to West" |
1/2 c Yogurt 1/2 c Milk 1/2 ts Baking soda 1 ts Sugar 4 tb Butter/oleo 2 ea Eggs, lightly beaten 3 pk Dry yeast (1 pack=10 oz) 3 c White flour 1/2 ts Salt 1/2 ts Poppy seed Warm yogurt and stir in milk, until thoroughly mixed. Remove from heat. Add baking soda, sugar, 2 tbs butter/oleo, eggs and dry yeast. Sift together the flour and salt. Make a well in the flour and gradually add the yogurt mixture. Knead the flour 15 to 20 mins until smooth and elastic. Brush dough with some of the remaining butter/oleo. Cover with a warm, damp cloth and set aside in a warm place for 3 hours until the dough had risen to twice its size. Dust hands with flour. Knead the dough again for a few mins and divide into 8 balls. Roll each ball into a 10-in pancake. Pull each pancake gently to give it an oval shape. Cover with damp cloth 20 mins. Heat a griddle until very hot. Mix the remaining 2 tbs butter/oleo with poppy seed. Brush one side of each nan with the mixture and the other side with warm water. Place the warm-water side on the griddle for 1/2 minute. Remove from the griddle and place nan under broiler for about 2 mins. Serve with curries and tandoori dishes. |
2 To 3 t. butter or oil 1 md Onion, chopped 3 c Fresh sliced mushrooms (1/2 Pound) 1 To 2 cloves garlic, pressed 2 tb Dry white wine 1/2 ts Dried thyme 1 1/2 c Washed barley 1/2 c Soy flakes (optional) 8 c Broth (use your favorite) x Salt and pepper to taste 2 tb Chopped fresh dill or 1 T Dried 1 To 2 T dry sherry Saute the onion in the fat until translucent. Add mushrooms and garlic, stirring, for 2 minutes. Add the wine and thyme, saute another 3 minutes. Add barley, stir and saute another 3 min. Addd the soy flakes and the broth, bring to a full boil and reduce to simmer, for 40 min. Season with salt and pepper, stir in sherry and dill. >From Fast Vegetarian Feasts by Martha Rose Shulman. Enjoy! :-) From: [email protected] (JuneLZ). rfvc Digest V94 Issue #206, Sept. 24, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV. |
Ingredients | |||
1 | cup | masoor dal | |
1 | each | onion | |
1 | each | ginger, fresh, 1 inch piece | |
3 1/2 | cup | water | |
1 | turmeric, pinch | ||
2 | each | garlic, cloves | |
1 | teaspoon | cumin seeds | |
2 | tablespoon | butter | |
Directions: | |||
Wash the dal well and drain. Boil the water and add the dal, salt, pepper, turmeric, finely chopped ginger, and garlic. Cover the pot and simmer for 20 minutes. When done, heat the ghi add the cumin. Fry till golden brown and add thinly sliced onions. Fry till crisp and brown. May add paprika and finely chopped tomatoes to the above for color. Pour over the dal and serve. |
1/2 lb Masoor Dal (Pink Lentils) 1 md Onion,thinly sliced 2 Cloves Garlic, thinly sliced 1/4 c Ghee or Oil 2 ts Ground Coriander 2 ts Ground Cumin 2 ts Ground Turmeric 1 ts Ground Chili 4 Cardamom Pods 4 Cloves 1 2-inch Stick of Cinnamon 1 1/2 ts Salt 4 oz Desiccated Coconut 2 Tomatoes Wash the Lentils well with plenty of water, put into a saucepan with enough water to cover. Bring to the boil and boil gently until the Lentils are soft. Meanwhile, heat the Ghee or Oil in a frying pan and fry the Onion and Garlic. When the Onion softens add the Coriander, Cumin, Turmeric, and Chili, mixing well. Cook for two minutes, then add the Cardamoms, Cloves, and Cinammon. Now add the Lentils together with any liquid they have been cooking in and stir rapidly to ensure the spices mix in well. Add a little more water if necessary. (This dish should be fairly liquid.) Add the Salt and continue to cook for a further 5 minutes. Blend the Coconut with 2/3 Cup Water in a liquidiser and add to the pan. Chop the Tomatoes into quarters and add to the Dal just before serving. |