JIM WELLER wrote to DAVE DRUM <=-
Title: Omapodi Diwali Mixture
RECIPE FROM: https://www.archanaskitchen.com
Before some our Indian friends moved away we used to get invited to
Diwali parties. The food was amazing. Here's a link to a great
article on the holiday that includes recipes ... https://www.seriouseats.com/diwali-snacks
My little corner of paradise has three "Indian" venues which do a very
good business - Flavour of India (my favourite), Gateway to India and
Tandoor Indian Grill. We have a fairish population of South Asians to
support these places. But, to be honest Flavour of India is the only
one in which the customers are majority of South Asian ethnicity. The
other two attract mostly the American mongrel mix .... although the
food is decent.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Albaloo Polo (Cherry Pilau w/Chicken)
Categories: Asian, Poultry, Fruits, Citrus, Rice
Yield: 5 Servings
MMMMM--------------------------CHICKEN-------------------------------
1/2 c Onion; sliced
2 lb Chicken parts; loose skin,
- fat removed & discarded
1/4 ts Ground turmeric
1/2 ts Salt
1/8 ts Pepper
2 tb Corn oil
1/4 c W/ater
MMMMM------------------------CHERRY PILAU-----------------------------
1/3 c Juice from canned cherries
1/4 c Sugar
1/4 c Almonds; toasted, blanched
1/3 c Dried orange peel slivers;
- soaked in hot water
1 c Sour cherries
Chelo; basic Persian rice
Cherries and rice make one of the most unexpected and
exotic combinations, especially when supplemented with
orange peel and almond slivers.
Fresh sour cherries are rare and seasonal, but when they
are available can be pitted and frozen for future.
Canned pitted sour cherries are always available in
supermarkets.
Put the onion on the bottom of a saucepan, and cover
with the chicken pieces, turmeric, salt, pepper, oil,
and water. Cover the pan tightly and cook over low heat
for 25 minutes. Stir once or twice during this period to
prevent burning. Should the pan dry out too quickly add
2 to 3 tablespoon of water. Cook until the chicken is
tender and the liquid has evaporated. Set aside.
Mix the ingredients for the cherry pilau together in a
saucepan, bring to a boil, and simmer for 3 minutes to
prepare the syrup.
Serve the rice and pass the cherry mixture and chicken
separately.
Serves 4 to 6.
NOTE: Fine slivers of orange peel may be prepared at
home. Cut off the outer rind of the orange peel, then
scrape off and discard the white pulp. Cut the peel with
scissors into very thin julienne, 1" long slices. Put
them on a tray in a sunny window or other warm place
and dry them for several days. Toss them now and then
to ensure drying is uniform.
Store in a jar with a tight cover. when preparing the
peel for use, soak in hot water for 2 or 3 minutes.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600
Recipes Created in Exotic Sephardic Kitchens from
Morocco to India
Uncle Dirty Dave's Archives
MMMMM
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