YUPPERS
Leo Getz in Lethal weapon 2 saying "Never go through the drive-thru, because they know you'll be miles away when you discover you've been ^$#&*^!"
What Did Ya'll Have For Dinner Tonight?
- Thread starter vharrison
- Start date
- Replies 10K
- Views 655K
Leo Getz in Lethal weapon 2 saying "Never go through the drive-thru, because they know you'll be miles away when you discover you've been ^$#&*^!"
Paul B
I dig hammocks.
cool, leo was played by joe pesci who I guess I was half right? 
D
Drella
Guest
Tonight, one of my favorites! Gateaux Piments with Homestyle Tomato Chutni
" Gateaux-Piments"
Mauritian-style Dal Rissoles:
2 cups chana dal, soaked overnight in 6 cups water
1/2 teaspoon yellow asafetida powder
1/2 teaspoon coriander powder
2 long green chilies, finely chopped
40 fresh curry leaves, torn
leaves from 1 small bunch of fresh coriander, finely chopped
2 teaspoons salt
oil or ghee for deep-frying
Drain the soaked dal and place it in a food processor along with the yellow asafetida powder and coriander powder. Process the dal, adding a few teaspoons of cold water, to form a fairly smooth paste.
Remove the blended mixture and place in a large bowl. Add the chopped chilies, curry leaves and fresh coriander leaves and combine well. Mix in the salt just before you are ready to start frying.
Heat the ghee or oil to a depth of no less than 2 inches in a large wok or pan over a moderately high heat. Take heaped tablespoons of the mixture and form them into balls. Carefully press them flat and make a slight depression in their center with your finger.
Continue forming the patties until all the mixture is used.When the ghee or oil is hot, carefully lower in enough patties that will fry comfortably without overcrowding. They will initially fry while sitting on the bottom of the frying vessel. Do not attempt to dislodge them for at least 2 minutes. After about 4-1/2 minutes, the patties will float to the surface of the oil. If they do stick on the bottom slightly, you can dislodge them easily with a slotted spoon after this time.
Fry the patties on both sides until golden-brown, about 7-1/2 minutes total frying time. Continue to fry the Gateaux-Piments in batches until they are all cooked. Serve hot with Home-style Tomato Chutney.. (Recipe follows).
Home-style Tomato Chutney:
3 Tablespoons oil
2-3 hot green chilies, seeded and sliced lengthways
1/2 teaspoon yellow asafetida powder
5 cups coarsely-chopped tomatoes, about 2lb.
1-1/2 teaspoons salt
2 tablespoons fresh coriander leaves
Place the oil over moderate heat in a 3 quart saucepan or frying pan. When the oil is hot, drop in the chilies, and fry them until they start to blister. Sprinkle in the yellow asafetida powder, saute' momentarily then drop in the chopped tomatoes.
Cook the tomatoes, stirring occasionally for 15-20 minute, or until they are broken down and soft. When the chutney is sufficiently thick and reduced, add the salt and fresh coriander leaves. Serve with the hot Gateaux-Piments
" Gateaux-Piments"
Mauritian-style Dal Rissoles:
2 cups chana dal, soaked overnight in 6 cups water
1/2 teaspoon yellow asafetida powder
1/2 teaspoon coriander powder
2 long green chilies, finely chopped
40 fresh curry leaves, torn
leaves from 1 small bunch of fresh coriander, finely chopped
2 teaspoons salt
oil or ghee for deep-frying
Drain the soaked dal and place it in a food processor along with the yellow asafetida powder and coriander powder. Process the dal, adding a few teaspoons of cold water, to form a fairly smooth paste.
Remove the blended mixture and place in a large bowl. Add the chopped chilies, curry leaves and fresh coriander leaves and combine well. Mix in the salt just before you are ready to start frying.
Heat the ghee or oil to a depth of no less than 2 inches in a large wok or pan over a moderately high heat. Take heaped tablespoons of the mixture and form them into balls. Carefully press them flat and make a slight depression in their center with your finger.
Continue forming the patties until all the mixture is used.When the ghee or oil is hot, carefully lower in enough patties that will fry comfortably without overcrowding. They will initially fry while sitting on the bottom of the frying vessel. Do not attempt to dislodge them for at least 2 minutes. After about 4-1/2 minutes, the patties will float to the surface of the oil. If they do stick on the bottom slightly, you can dislodge them easily with a slotted spoon after this time.
Fry the patties on both sides until golden-brown, about 7-1/2 minutes total frying time. Continue to fry the Gateaux-Piments in batches until they are all cooked. Serve hot with Home-style Tomato Chutney.. (Recipe follows).
Home-style Tomato Chutney:
3 Tablespoons oil
2-3 hot green chilies, seeded and sliced lengthways
1/2 teaspoon yellow asafetida powder
5 cups coarsely-chopped tomatoes, about 2lb.
1-1/2 teaspoons salt
2 tablespoons fresh coriander leaves
Place the oil over moderate heat in a 3 quart saucepan or frying pan. When the oil is hot, drop in the chilies, and fry them until they start to blister. Sprinkle in the yellow asafetida powder, saute' momentarily then drop in the chopped tomatoes.
Cook the tomatoes, stirring occasionally for 15-20 minute, or until they are broken down and soft. When the chutney is sufficiently thick and reduced, add the salt and fresh coriander leaves. Serve with the hot Gateaux-Piments
MasterBlaster
Administrator Emeritus
Errrrrr....
What's the brown stuff?
What's the brown stuff?
sotc
Dormant hero!!
Paul B
I dig hammocks.
vegetarian = native word meaning 'bad hunter'
sotc
Dormant hero!!
" Gateaux-Piments"
Mauritian-style Dal Rissoles:
2 cups chana dal, soaked overnight in 6 cups water
1/2 teaspoon yellow asafetida powder
1/2 teaspoon coriander powder
2 long green chilies, finely chopped
40 fresh curry leaves, torn
leaves from 1 small bunch of fresh coriander, finely chopped
2 teaspoons salt
oil or ghee for deep-frying
Drain the soaked dal and place it in a food processor along with the yellow asafetida powder and coriander powder. Process the dal, adding a few teaspoons of cold water, to form a fairly smooth paste.
Remove the blended mixture and place in a large bowl. Add the chopped chilies, curry leaves and fresh coriander leaves and combine well. Mix in the salt just before you are ready to start frying.
Heat the ghee or oil to a depth of no less than 2 inches in a large wok or pan over a moderately high heat. Take heaped tablespoons of the mixture and form them into balls. Carefully press them flat and make a slight depression in their center with your finger.
Continue forming the patties until all the mixture is used.When the ghee or oil is hot, carefully lower in enough patties that will fry comfortably without overcrowding. They will initially fry while sitting on the bottom of the frying vessel. Do not attempt to dislodge them for at least 2 minutes. After about 4-1/2 minutes, the patties will float to the surface of the oil. If they do stick on the bottom slightly, you can dislodge them easily with a slotted spoon after this time.
Fry the patties on both sides until golden-brown, about 7-1/2 minutes total frying time. Continue to fry the Gateaux-Piments in batches until they are all cooked. Serve hot with Home-style Tomato Chutney.. (Recipe follows).
Home-style Tomato Chutney:
3 Tablespoons oil
2-3 hot green chilies, seeded and sliced lengthways
1/2 teaspoon yellow asafetida powder
5 cups coarsely-chopped tomatoes, about 2lb.
1-1/2 teaspoons salt
2 tablespoons fresh coriander leaves
Place the oil over moderate heat in a 3 quart saucepan or frying pan. When the oil is hot, drop in the chilies, and fry them until they start to blister. Sprinkle in the yellow asafetida powder, saute' momentarily then drop in the chopped tomatoes.
Cook the tomatoes, stirring occasionally for 15-20 minute, or until they are broken down and soft. When the chutney is sufficiently thick and reduced, add the salt and fresh coriander leaves. Serve with the hot Gateaux-Piments
Asafetida [Hing] should always be fried very quickly in oil first, 2 seconds is enough, not critisising but i've not seen Hing/asafetida in chutney before..
Do you know asafetida/Hing is the gum from a tree native to Afghanistan, the purest hing comes in lump form, the cheaper more available comes ground mixed with rice flour..
Paul B
I dig hammocks.
nope, but I guess I do now!
squisher
THE CALM ONE!!!!
sweet...............
Paul B
I dig hammocks.
cool a burg egger, like at A&W!
leftover dominoes here, pepperoni and mushroom.
leftover dominoes here, pepperoni and mushroom.
SkwerI
Treehouser
I skipped dinner tonight. Skipped lunch, too. I'm just not hungry I guess. I did eat a couple handfuls of baby cut carrots this afternoon.
I'll probably end up getting a big breakfast tomorrow morning. No work, tomorrow's job is postponed for a week and Saturday's job will get done without me.
I'll probably end up getting a big breakfast tomorrow morning. No work, tomorrow's job is postponed for a week and Saturday's job will get done without me.
MasterBlaster
Administrator Emeritus
No way I could do that, EVER.
sotc
Dormant hero!!
Damn this thread is getting all artsy fartsy.
My meals are usually just fartsy.
that looks like WMDs in gas form
cybergeek23851
I like cats...
MUST HAVE FOOD..................
I was just glad to find a 24 hour Mcdonalds last night. It's not many places open at 2230 on a Thursday night.
A plain Mcchicken and a tea.
MasterBlaster
Administrator Emeritus
I recently found out that our McDonalds drive thru is open 24 hrs, with breakfast starting a 4am. Damn, I never knew that.
