On 04-03-19 09:48, Ed Vance <=-
spoke to All about Corn On The Cob <=-
We fix Corn On The Cob like this:
Corn On The Cob
Husk the Corn, Break the Ears of Corn in half
<<SNIP>>
Cook 1 to 4 Frozen Cobbettes(?) in 600 Watt Microwave Oven
for 3 Minutes on High
Rotate the Cobs half a turn and Cook for 3 more Minutes on High
Our method is more simple. Husk, wrap in waxed paper, microwave for
three minutes, rotate and do 3 more.
I do hope that fresh corn season will come soon -- but doubt that it
will be less than two+ months away.
I suppose you could also put corn in this recipe. Either frozen off the
cob, or sliced off of fresh cobs.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Sambhar (Peas with Fresh Vegetables)
Categories: Main dish, Indian, Vegetarian
Yield: 4 servings
1 c Split peas, soaked
4 c Water
1 1/2 ts Salt
1/4 ts Turmeric
2 tb Oil
1 Eggplant, cubed
1 pn Salt
2 tb Tamarind, dried -=OR=-
1/2 c Lemon juice
1 c Boiling water
1/4 c Oil
1 pn Fenugreek seeds
1 pn Black mustard seeds
1/4 lb Green beans, chopped
1 Green bell pepper, chopped
6 sm White onions, peeled
6 sm Radishes, hlaved
2 Green chiles
1 Bay leaf
1 1/4 ts Sambhar spice
1/4 c Cilantro, chopped
1 lg Tomato, seeded & chopped
1/4 c Coconut, fresh, chopped
Combine split peas with water, turmeric & salt. Boil for about an
hour or until tender. Remove from heat.
Place eggplant cubes into a bowl & sprinkle with salt. Toss & set
aside for 40 minutes. Place tamarind in another bowl & add boiling
water. Set aside for 15 minutes. Strain the tamarind through a
sieve set over a bowl & squeeze out the liquid: discard the pulp.
(Or use lemon juice).
Drain eggplant on paper towels. Heat oil in a large skillet over
moderate heat. Fry fenugreek & black mustard seeds until the mustard
starts to pop & crack open. Add beans, pepper, onions, radishes,
chiles & bay leaf & cook for a couple of minutes. Add eggplant &
continue to cook & stir for 5 minutes. Stir in the sambhar spice,
cilantro, tomato & coconut & cook for another 2 minutes, stirring
gently. Cover & cook until the vegetables are cooked through. Mix
in the reserved tamarind liquid or lemon juice & the boiled split
peas. Stir to blend well & simmer uncovered for 10 minutes. Serve
with rice.
Pranati Sen Gupta, "The Art of Indian Cuisine"
From: Intercook
MMMMM
... Shipwrecked on Hesperus in Columbia, Maryland. 01:31:06, 04 Apr 2019
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