Subj : Slow-Cooked Vegetable Cur
To   : Ben Collver
From : Dave Drum
Date : Wed Mar 05 2025 06:54:04

-=> Ben Collver wrote to Dave Drum <=-

 BC> Yesterday i made a Slow-Cooked Vegetable Curry recipe you posted, with
 BC> one change: i substituted black-eye peas for chickpeas.  I was happy
 BC> with how it turned out.

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Slow-Cooked Vegetable Curry
 BC>  Categories: Vegetables, Dairy, Herbs, Chilies
 BC>       Yield: 6 servings

Garbanzo beans (chickkpeas) and black-eye peas atre first cousins.
No big deal and no one will report you to the food police.

I'm not overly fond of curry without sampling. There are many, many
different curry mixes. I wish the recipe writers would speciy which/
whose curry mix/powder/paste they used.

Biryani is pretty straight forward. I'll probably never make this recipe
as written since it's a "restaurant" quantity formula. I got it from my
local Gordon Food Service store where I score a lot of my staple 
gropceries.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp & Vegetable Biryani
 Categories: Asian, Seafood, Rice, Herbs, Vegetables
      Yield: 24 Servings
 
      1 qt Water
      1 tb Vegetable Base
     12 oz Extra Virgin Olive Oil
      3 lb Jumbo Spanish onions; diced
      2 oz Chopped garlic
      3 lb Yukon Gold potatoes; sliced
      3 lb Cut green beans
      3 lb Peas & carrots
      3 lb Roma tomatoes
      2 tb Mild chilli spice mix
      1 tb Ground turmeric
      1 tb Ground ginger
      1 tb Ground cumin
      2    (3") cinnamon sticks
    1/4 oz Fresh mint leaves; chopped
     12 oz Plain yoghurt
      3 lb Basmati rice
      9 lb Turmeric rice; separate
           - recipe
    144 md Peeled, deveined shrimp
    1/4 c  Fresh mint leaves
 
  Wash hands. Wash all fresh, unpackaged produce under
  running water. Drain well. Dissolve the vegetable base in
  1 qt. of hot water. Stir until dissolved.
  
  Add 2 oz. of olive oil to a nonreactive, heated rondeau.
  Add the onions and garlic. Sauté until onions are
  translucent. Add the stock potatoes, green beans, and peas
  and carrots. Simmer 2-3 minutes. Season to taste with salt
  and pepper. Add the tomatoes, chilli spice, turmeric,
  ginger, cumin, cinnamon sticks, mint, and yogurt to the
  vegetable mixture. Mix together using a rubber spatula.
  Simmer 1-2 minutes. Stir frequently. If mixture seems too
  dry, add water or stock. Spread out in full stainless
  steel hotel pans in thin layers.
  
  Allow to cool uncovered.
  
  Transfer to storage containers. Cover and refrigerate
  until needed.
  
  CCP: Refrigerate at 41ºF/5ºC, or below.
  
  FOR SERVICE: Prepare the basmati rice in a rice cooker per
  manufacturer's instructions. Season to taste with salt and
  pepper.
  
  TO PREPARE A LA CARTE: Add 1 Tbsp. of olive oil to a
  nonstick, heated sauté pan. Add 6 shrimp to the pan. Sauté
  until opaque.
  
  CCP: Final internal cooking temperature must reach a
  minimum of 145ºF/63ºC, held for a minimum of 15 seconds.
  Add 10 oz. of stew. Sauté until just warmed through.
  Alternate 6 oz. each of warmed turmeric rice and basmati
  in sectional layers in a heated serving bowl or on a
  serving plate. Spoon the Shrimp mixture over the top of
  the rice. Sprinkle 1/2 tsp. of chopped mint over the top
  of the shrimp mixture.
  
  Yield: 24 servings
  
  Recipe from: http://www.gfs.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... If only we'd stop trying to be happy we could have a pretty good time.
--- MultiMail/Win v0.52

.