Guest guest Posted March 18, 2003 Report Share Posted March 18, 2003 Here's the second dish in the vegetarian meal from the Chef at Worldwide Recipes. Once again the original makes use of ghee (clarified butter) but vegetable ghee (canola based) or a fat of your choice can be used in place of it without sacrificing the authenticity or taste. BL Fried Okra with Cumin (Sabzi Bhendi) 3 Tbs (45 ml) vegetable ghee (see recipe below) 1 medium onion, thinly sliced 1 lb (450 g) whole fresh or frozen okra, thawed 1 Tbs (15 ml) ground cumin Salt and freshly ground pepper to taste Heat the ghee in a large skillet over moderate heat until very hot. Saute the onion until golden brown, about 8 minutes. Add the remaining ingredients and fry, stirring frequently, until the okra is tender, about 25 minutes. Serves 4 to 6. ****************************************************** My food,' said Yahshua, 'Is to do the will of Jim who sent me and to finish His work. Yochanan 4:34 Baruch haba b'shem Adonai ****************************************************** - " The Chef at World Wide Recipes " <TheChef <kolson99 Monday, March 17, 2003 7:03 PM Sides - Fried Okra with Cumin - March 18, 2003 > Be Nice - Nice Is Good > > > WORLD WIDE RECIPES > > The World's Most Popular Recipezine > > > > This Week's Theme: A Vegetarian Indian Feast > > Today's Recipe: Fried Okra with Cumin (Sabzi Bhendi) > > > > Please support today's sponsor: > > > From Soupbase.com -- The Place for the Base > > ~ ~ ~ ~ ~ ~ ~ ~ Let's Get Ready for Grillin' ~ ~ ~ ~ ~ ~ ~ ~ ~ > > Find out how great grilling can be! > Use Minor's in the MARINADE... > Use Minor's in the RUB... > When you grill with MINOR'S... > Get ready for great GRUB! > > Minor's Bases are 100% natural, with no artificial colors, flavorings > or preservatives and they are lower in sodium than similar products. > > We have many marinade and rub recipes that work great for grilling. > Signature Flavor Concentrates are especially well suited to grilling, > too. > > Soupbase.com will include lots of free recipes and you can call at any > time if you have a question. Stop by soupbase.com and look around. > Try some of our products and we'll take 15% off your order total. > ($35.00 minimum, not including S & H) Click the link below to get to > soupbase.com or enter WWR303-G15 in the " special code " field during > checkout. That is the only way to insure the 15% discount. This > offer will expire at the end of March so don't wait. Please use this > link to order... > http://www.1shoppingcart.com/app/adtrack.asp?AdID=28843 or call > 800-827-8328 to order or to ask questions. Don't forget the Ham Base > or Turkey Base for upcoming holiday meals. > > > And please rate World Wide Recipes today and every day at > http://www.cumuli.com/ezines/ra20501.rate - thanks! > > > > Subscribe, , and change of address information is > at the end of this message. > > > FOOD FUNNY > > > > Thanks again to " SINGSnKEYS " for this groaner: > > A fly was buzzing along one morning when he saw a lawn mower someone > had left out in their front yard. He flew over and sat on the handle, > watching the children going down the sidewalk on their way to school. > One little boy tripped on a crack and fell, spilling his lunch on the > sidewalk. He picked himself up, put his lunch back in the bag and > went on. But he missed a piece of bologna. The fly had not eaten > that morning and he sure was hungry so he flew down and started eating > the bologna. In fact he ate so much that he could not fly, so he > waddled across the sidewalk, across the lawn, up the wheel of the lawn > mower, up the handle, and sat there resting and watching the children. > There was still some bologna laying there on the sidewalk. He was > really stuffed, but that baloney sure did look good. Finally > temptation got the best of him and he jumped off the handle of the > lawn mower to fly over to the baloney. But alas he was too full to > fly and he went splat!, killing himself instantly. The moral of the > story: Don't fly off the handle when you are full of baloney. > > > > A WORD FROM THE CHEF > > > > All About... Herbs > > For as long as humans have been cooking, we have been cooking > with herbs. In our eternal effort to make meals more agreeable, > prehistoric cooks plucked a few leaves from wild plants and added them > to the fire or stew pot in a practice that was already ancient when > later generations took the first bold steps towards agriculture and > civilization. Herbs and spices are so fundamental and essential to > the art of cooking that I often wonder if preparing food without them > can properly be called cooking at all. > > Over the next several days I will be taking a very close look at > culinary herbs, beginning with some background on growing, harvesting, > and drying fresh herbs, and ending with what I hope will be just about > the most comprehensive dictionary of culinary herbs ever assembled > anywhere by anyone. I'm going to spell out the difference between > herbs and spices, and I'm even going to settle once and for all > whether the " h " should be pronounced or not. You won't want to miss > any of this good stuff, so please be sure to tune in tomorrow. > > > > WORLD WIDE RECIPES EXTRA! > > > > In this month's issue: Salads and Dressings > > Recipes for hot salads and cold salads, vegetable salads and fruit > salads, potato salads and chicken salads and seafood salads - all > kinds of salads. Over 60 recipes in all, yours for only $5. > > For details please go to http://www.worldwiderecipes.com/extra.htm > or send a blank email to Check if you would > rather pay by cash, check, or money order. > > > > TODAY'S RECIPE > > > > Here's a nice note I received today: > > Hi Chef, > > I live in New Jersey but am from India originally. I am a r > and enjoy reading the various recipes that you send out every day. > Today reading the recipe for curried potatoes and peas makes me very > happy. Reason? A lot of non-Indian web sites carry this and many > other Indian recipes but this has got to be the most authentic. Many > a time the recipe is changed or modified, but you have truly captured > the essence of the dish. Great job. > > Lina Marathe > > Thanks Lina. It's good to know that occasionally I hit the mark. And > here's another good example of how Indian cooks can take a few > simple and readily available ingredients and combine them in a way > that makes them uniquely Indian. > > Fried Okra with Cumin (Sabzi Bhendi) > > 3 Tbs (45 ml) ghee (see recipe below) > 1 medium onion, thinly sliced > 1 lb (450 g) whole fresh or frozen okra, thawed > 1 Tbs (15 ml) ground cumin > Salt and freshly ground pepper to taste > > Heat the ghee in a large skillet over moderate heat until very hot. > Saute the onion until golden brown, about 8 minutes. Add the > remaining ingredients and fry, stirring frequently, until the okra is > tender, about 25 minutes. Serves 4 to 6. > > Ghee > > 1 lb (450 g) unsalted butter > > Melt the butter in a heavy saucepan over moderate heat. Increase the > heat and bring the butter to a boil. When the surface is completely > covered with foam stir the butter gently and reduce the heat to the > lowest possible setting. Simmer uncovered and undisturbed for 45 > minutes, or until the milk solids in the bottom of the pan have turned > golden brown and the butter on top is transparent. Strain the butter > through a sieve lined with linen or four layers of cheesecloth. If > there are any solids in the ghee, no matter how small, strain it again > until it is perfectly clear. Pour the ghee into a glass jar and seal > tightly. This recipe makes about 1 1/2 cups, and may be kept at room > temperature for several months, or almost indefinitely refrigerated. > It will congeal if refrigerated, and so must be warmed before using if > liquid ghee is called for. > > Bon appetit from the Chef at World Wide Recipes > > > > WORLD WIDE RECIPES PLUS > > > > This week rs to World Wide Recipes PLUS will receive: > > + Everything in this free version > + PLUS " Greek Classics " from the archives > + PLUS Quizine Food Trivia > + PLUS Culinary Chronicles - Food in History > + PLUS " The Heck with Fat and Calories " in the Pen-Pal Forum > + PLUS the Bulletin Board recipe finder and announcement service > > That's up to seven additional recipes every day - over 2,000 recipes > a year. Do you see why I call it World Wide Recipes PLUS? > > For a free sample of the PLUS editon, send a blank email to > SamplePLUS > > It's only $3 per month or $24 per year, and you can at > http://www.worldwiderecipes.com/plus.htm or by sending a blank > email to CheckPLUS if you would rather > pay by cash, check, or money order. > > > > KITCHEN TIP > > > > Thanks to reader Kerri Henman for today's helpful hint: > > I have a big oven, and short arms. Cleaning the back of the oven is a > real pain for me, but this weekend, I discovered a fast, easy way to > do it - and vent a little frustration, as well! > > After laying a wad of paper towel in the bottom of the oven, I picked > up our " super soaker " water gun, filled it with warm water, and > power-rinsed the whole inside of the oven! Worked like a charm - no > mess, no sticking your head inside a smelly oven, and the cleanest > rinse ever! All I had to do was pick up the wet paper towel, then > wipe down the bottom. > > If you have a handy solution to a common kitchen problem, > please send it to Tips > > > > Please forward this message to as many people as you like. > All I ask is that you forward the entire message, and that you > encourage the recipient to . Thanks. > > > ASK THE CHEF > > > > Celeste Borges asks: How long can I keep dried green peppercorns? > And what's the best way to store them? > > The Chef answers: Most authorities recommend storing spices for no > longer than six months because once processed, they begin to lose > their potency immediately. One of the benefits of buying whole spices > such as whole dried peppercorns is that they have a longer shelf life > because they haven't been ground. All whole peppercorns, green or > otherwise, will retain most of their flavor for at least a year if > stored in a cool, dry, dark location. > > Send your questions on any topic, no matter how serious or silly, > to AskTheChef - I can't answer them all, > but I'll publish one every day whether I know the answer or not. > > > > THE BULLETIN BOARD > > > The Bulletin Board is open to rs of the PLUS edition. > Please reply directly to these readers if you can help them find > the recipe they are looking for. They will appreciate it, and you > might make a new friend. > > > > LeRoy LeRoy.Heibel > To the person who within the past two months (?) was looking for > information on " fried bread. " I recently talked to a person in > Arizona who recalls an aunt in Pennsylvania, during the mid-1900's, > who used to make fried bread as a treat. I do not have a precise > recipe, as this is a childhood recollection. However, I do have > enough information to allow you to start with little experimentation, > and probably some good results (disallowing a high cholesterol level, > as the recipe calls for frying the bread in lard). > > Marge lagamorphs > My oven thermometer doesn't work. I do have an American " Jet Stream " > oven that bakes things with a circular heat. I am looking for recipes > I can bake in a large microwave. > > Mary mstuart5 > While being stationed in Germany many years ago, I fell in love with > the spiced mayonnaise they served with pommes frites, commonly known > in the US as french fries. Until then, I had never seen anything but > catsup used for dipping. It was so wonderful that ever since I either > ask for plain mayonnaise or blue cheese on the side for dipping. Does > anyone have the " secret " ingredient(s) which are added to mayo to make > it so tasty? Thank you so much! > > > > THE LAST MORSEL > > > > Paprika, Hungary's most famous spice, is a cayenne brought to Central > Europe via the Byzantine trade. (Just as corn was mistakenly called > " the Turkish grain, " the cayenne was sometimes referred to as " Turkish > pepper. " ) Around the seventeenth century, some of the heat was bred > out, and a deep color and fuller flavor bred in: True Hungarian > paprika is far more aromatic and pungent than the adulterated powder > that used to pass for it in the United States. It's interesting to > note, however, that the Hungarians were already rubbing raw meat with > black pepper, both to preserve and flavor it, even before cayenne was > introduced. The poppy seed is a Turkish innovation too, quite common > in Eastern European cooking. > > Eve Zibart, from " The Ethnic Food Lover's Companion " > http://www.amazon.com/exec/obidos/ASIN/0897323726/thelastmorsel-20 > > Please address your comments regarding " The Last Morsel " to > editor Barbara Forsythe at TLMEditor > > For an archive of all Morsels published in World Wide Recipes, > please visit Barbara's web site at http://www.thelastmorsel.com > > > > MEMBERS ONLY AREA > > > > AMAZON.COM - The world's largest bookstore. 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All rights reserved. > United States Library of Congress ISSN 1529-0433 > > > > > To , click on the following web page. > http://cgi.mail-list.com/u?ln=wwrecipes & nm=kolson99 (AT) uniserve (DOT) com > > > You are d as kolson99 Quote Link to comment Share on other sites More sharing options...
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