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Rec.Food.Recipes Digest #146
Tue 25 Jun 1991

MVl:   Stuffed Eggplant and Pasta (dmferrell)
MVl:   Sweet Carrot Curry (mary anne amirthi mohanraj)
MV:    Sambar and Idli (Arun Meda Sannuti)
O:     Spicy Chicken Wings (Shaheen Tonse)
SPV:   Chilled Cucumber Dill Soup (Milt Epstein)

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.RH REC.FOOD.RECIPES-#146 EGGPLANT11 MVl "20 Jun 91" 1991
.RZ "STUFFED EGGPLANT AND PASTA"
This isn't exactly a main dish but is a good substitute for meat with
spaghetti or specialty pasta.
.IH
.IG "1" "medium sized eggplant"
.IG "" "grated bread crumbs"
.IG "" "crushed dried basil"
.IG "" "crushed dried marjoram"
.IG "" "fincely minced garlic"
.IG "" "finely grated Italian cheese"
such as Parmesan or very dry goat cheese
.IG "" "olive oil"
.PH
.SK 1
Trim the stem end off the eggplant and then make four evenly spaced slits
from approximately
.AB "1 inch" "2.5 cm"
from the top to almost the bottom, do not cut
through the eggplant.
.SK 2
Make a mixture of bread crumbs, basil, marjoram, garlic, and cheese.
(The amounts of each item to use depends on how you want the mixture to
taste--I use more cheese and garlic than anything else). Mix all the
ingredients with a small amount of olive oil to moisten the mixture.
.SK 3
Stuff each slit with as much of the mixture as possible then lightly
saute the stuffed eggplant in olive oil until lightly golden.
.SK 4
Make your sauce as usual but do not add any meat.
.SK 5
About 45 minutes to 1 hour before serving your dinner place the eggplant
in the sauce and simmer for 1 hour or until soft.
.SK 6
\fITo serve:\fR Remove the eggplant from the sauce. Drain your pasta and
place in a large platter leaving a center section for the eggplant. Spoon
part of the sauce over the pasta. Slice the eggplant into
.AB "1 inch" "2.5 cm"
slices and arrange in the center of the pasta. Spoon the sauce over the
eggplant and sprinkle grated cheese over all.
.NX
This is a great change from meatballs, sausage, or other meats in the sauce
and is fully vegetarian. I usually only make this dish in the summer when I
can pick smaller eggplants from the garden. This way they are not seedy and
do not have that sharp seedy taste.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 \(12 hours.
.I Precision:
approximate measurements.
.WR
Diane
[e-mail]


.RH REC.FOOD.RECIPES-#146 CARROT-CURRY MVl "21 Jun 91" 1991
.RZ "SWEET CARROT CURRY"
.KY SRI-LANKAN
I was wondering if anyone was interested in authentic Sri Lankan recipes
(mainly for curry). I was born in Jaffna and my mother has taught me several
of our traditional dishes. Here's a sample...
.IH "serves 3-4"
.IG "8-10" "carrots"
(peeled, washed, and sliced into thin circles)
.IG "1 large" "onion"
(peeled and diced finely)
.IG "1 heaped tsp" "turmeric powder"
.IG "" "black mustard seed"
.IG "" "cumin seed"
.IG "\(12 tsp" "salt"
.IG "" "oil to fry"
(any vegetable oil)
.IG "\(12 cup" "milk" "110 ml"
.PH
.SK 1
Fry onions on medium high with 2 pinches each black mustard seed and
cumin seed until onions are golden brown.
.SK 2
Add sliced carrots, turmeric powder, salt and milk - cook on medium for
10 min, stirring constantly.
.SK 3
Simmer covered until carrots are tender and milk has mostly boiled away.
\fBDo Not Let It Burn!\fR (easy to do at this stage)
.SK 4
Serve hot over rice with meat or another vegetable.
.NX
- Beans (frozen or fresh) may be substituted for carrots.
.PP
- Curry should be an orange-yellow color and taste sweet (or you've done
something wrong).
.SH RATING
.I Difficulty:
easy.
.I Time:
Preparation: 15 min, cooking time - 25 min.
.I Precision:
approximate measurements.
.WR
Mary Anne Amirthi Mohanraj
[e-mail]


.RH REC.FOOD.RECIPES-#146 SAMBAR-&-IDLI MV "21 Jun 91" 1991
.RZ "SAMBAR AND IDLI"
.KY INDIAN
A few days ago, my mom gave me a book of south Indian vegetarian recipes. I
never learned to cook from my mom, though that's going to change in the near
future, but she thought this cookbook was a good way to start. It is
published in India, and neither my mom or I have used any of these recipes,
but it was recommended to her by her sister, so I assume that they're good.
(From Dakshin Bharat Dishes Cookbook by Jaya V. Shenoy, reprinted w/o
permission).
.PP
I thought I'd start with the basics - Sambar (this is usually served with
Idlis).
.SH "Sambar"
.IH
.IG "\(12 cup (heaped)" "thur dal"
(papu)
.IG "1 Tbls" "bengal gram dal"
.IG "1 tsp" "mustard seeds"
.IG "2 tsp (heaped)" "coriander seeds"
.IG "\(12 tsp" "cumin seeds"
.IG "\(12 tsp" "fenugreek seeds"
.IG "8" "pepper corns"
.IG "1 small piece" "turmeric"
.IG "1 small piece" "asafoetida"
(ingua)
.IG "6" "red chillies"
.IG "2 Tbls" "coconut gratings"
.IG "2 sprigs" "curry leaves"
.IG "" "tamarind"
(a lump the size of a marble)
.IG "2 Tbls" "oil" "30 ml"
.IG "1 bunch" "coriander leaves"
.IG "" "salt"
to taste
.IG "" "chunks of vegetables"
(tomato, onion, squash, potato, okra, raw bananna, etc. - just about anything)
.PH
.SK 1
Wash thur dal thoroughly. Boil 1 liter of water. Drop dal in boiling
water. Cook until soft.
.SK 2
Take a little oil in a frying pan on another flame. Roast mustard,
coriander, fenugrek, cumin, pepper, turmeric, red chillies, asafoetida,
bengal gram dal, coconut gratings and 1 sprig of curry leaves - all in
the same sequence, until brown. Grind all the roasted ingredients with
tamarind to a fairly smooth paste.
.SK 3
To the cooked thur dal, add vegetable pieces and a few coriander leaves.
Cook until tender. Then add salt along with ground masala (paste made
above) and some water. Boil well.
.SK 4
When done, remove from flame. Garnish with bits of coriander leaves.
.SH "Idlis"
.IH
.IG "1 heaped cup" "black gram dal"
.IG "2 heaped cups" "raw rice"
.br
or
.IG "1 heaped cup" "boiled rice"
.bk
and
.IG "1 heaped cup" "raw rice"
.IG "" "oil"
for greasing cups
.IG "" "salt"
to taste
.PH
.SK 1
Soak black gram dal and the two rices (mixed) seperately in water for 3
hours.
.SK 2
First, wash the soaked dhal and grind to a fine paste and keep aside.
Then grind the soaked rice to a coarse paste. Mix both the pastes using
hands, add salt and keep under cover overnight.
.SK 3
Next day, beat the batter well. Grease idli cups (you can use egg
poachers if you want) with oil, and fill them (about \(34 full) with the
idli bater and steam in an idli vessel (basically, a big steamer) for
about 20 minutes.
.NX
If raw rice only is used, there is no need to grind it. Just wash it and
crush it in a mortar and pedstle (sp?) and then mix it with the ground black
gram paste).
.PP
The same idli batter can be use to make Sannan. Pour the batter in the
container of a pressure cooker (previously greased with oil) about \(34 full
and steam for 15-20 minutes as above. Take out and cut into pieces with a
spatula.
.SH RATING
.I Difficulty:
moderate.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Arun Meda Sannuti
[e-mail]


.RH REC.FOOD.RECIPES-#146 CHICKEN-WINGS1 O "24 Jun 91" 1991
.RZ "SPICY CHICKEN WINGS"
.KY BARBECUE CHICKEN
This is a barbecue recipe for a marinate for chicken wings.
.IH "Marinade:"
.IG "1 large" "onion"
.IG "6 cloves" "garlic"
.IG "\(12 cup" "molasses"
.IG "1/3 cup" "honey"
.PH
.SK 1
Peel onion and garlic, and blend in a blender. Add molasses, and honey,
and blend again.
.SK 2
Let the chicken wings marinate in it for 2 hours.
.SK 3
Barbecue them, and "paint" them with marinade while turning.
.SH RATING
.I Difficulty:
very easy.
.I Time:
Preparation: 10 mins., marinating: 2 hours.
.I Precision:
no need to measure.
.WR
Shaheen Tonse
[e-mail]


.RH REC.FOOD.RECIPES-#146 CUCUMBERSOUP-1 SPV "22 Jun 91" 1991
.RZ "CHILLED CUCUMBER DILL SOUP"
This is from \fIThe LA Times California Cookbook\fR, edited by Betsy Balsley
and published by The New American Library. It's a wonderful cookbook.
.IH "makes 6 servings"
.IG "3 medium" "cucumbers"
.IG "2 Tbls" "butter"
.IG "1" "leek,"
chopped
.IG "2" "bay leaves"
.IG "1 Tbls" "flour"
.IG "3 cups" "chicken broth" "2/3 l"
(I suppose you can use a non-meant broth if you want it to be vegetarian)
.IG "1 tsp" "salt"
.IG "1 cup" "Half-and-half"
.IG "" "juice of \(12 lemon"
.IG "" "chopped dill"
.IG "" "sour cream"
.PH
.SK 1
Peel and thinly slice 2 (only two) cucumbers.
.SK 2
Melt butter. Add sliced cucumbers, leek and bay leaves, and cook slowly
until tender but not brown. Discard bay leaves.
.SK 3
Add flour and mix well.
.SK 4
Add chicken broth and salt and bring to boil, then reduce heat and simmer
for 20-30 minutes, stirring occasionally.
.SK 5
Puree through a sieve or in blender container and chill soup in
refrigerator several hours.
.SK 6
Peel, halve and remove seeds from the third cucumber, then grate. Add to
soup with Half-and-half, lemon juice and chopped dill to taste.
.SK 7
Serve in cold soup cups and top each serving with a dollop of sour cream.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour + refrigerating time.
.I Precision:
approximate measurements.
.WR
Milt Epstein
[e-mail]