Quoting Nancy Backus to Jim Weller <=-

dhido... dunno exactly what they used

It's made by boiling 3 to 4 parts water in a saucepan, adding 1 part
flour by volume and stirring steadily as it thickens into a paste.
You can add salt and ghee but all the flavour comes from the dipping
sauces. In Nepal they generally use buckwheat or millet but
sometimes corn or wheat. Being flour, and not coarsely milled
grains, it is mush smoother in texture than porridge or gruel.

As I mentioned already I recently made Lithuanian buckwheat flour
porridge but did not like it although I do like regular porridge,
fairly thin and somewhat undercooked so that it still has a grainy,
mealy texture.

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

Title: Cottage Cheese Filling for Zeppelins (Cepelinai)
Categories: Lithuanian, Dumplings, Cheese, Bacon, Filling
Yield: 4 servings

300 g (9 oz) dry cottage cheese
1 Egg, beaten
1 tb Sour cream
30 g (1 oz) bacon, finely chopped
And fried
30 g (1 oz) butter
1/2 ts French tarragon or
Peppermint
Salt to taste

Blend cottage cheese with fried bacon, add butter, sour cream, egg,
salt and herbs. Mix well.

Cottage cheese zeppelins are eaten with melted butter, sour cream

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

From: Http://Www.Lnkc.Lt

MMMMM


Cheers

Jim


... If you combine good flavors, food turns into an symphony of taste

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Quoting Jim Weller to Nancy Backus on 04-22-19 19:57 <=-

dhido... dunno exactly what they used

It's made by boiling 3 to 4 parts water in a saucepan, adding 1 part
flour by volume and stirring steadily as it thickens into a paste.
You can add salt and ghee but all the flavour comes from the dipping sauces. In Nepal they generally use buckwheat or millet but
sometimes corn or wheat. Being flour, and not coarsely milled
grains, it is mush smoother in texture than porridge or gruel.

In that case, where did the purplish color come from....? You mentioned
a number of various roots that might have been used for the african
version, I'd've thought one of them more likely....

As I mentioned already I recently made Lithuanian buckwheat flour
porridge but did not like it although I do like regular porridge,
fairly thin and somewhat undercooked so that it still has a grainy,
mealy texture.

I'm partial to nice creamy oatmeal porridge made from the old-fashioned
oats... ;)

ttyl neb

... Not Ready Error reading user's mind.

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Quoting Nancy Backus to Jim Weller <=-

In Nepal they generally use buckwheat

In that case, where did the purplish color come from....?

My buckwheat is light brown and the raw flour is off white with
black specks and it turns greyish when cooked or baked, but the
variety grown in Nepal turns purple. Just look at these chapatis: https://tinyurl.com/purple-buckwheat

I'm partial to nice creamy oatmeal porridge made from the
old-fashioned oats... ;)

I detest quick and especially instant oats but was quite fond of old
fashioned flakes until I (recently) discovered steel cut pinhead
oats. They are so superior! They are raw and hard, whereas rolled
oat flakes have been steamed to soften, then rolled, and then dried.
I am hooked on them now.

I've already posted all my Lithuanian buckwheat and rye recipes so
next up is barley.

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

Title: Lithuanian Blood Sausage with Barley Groats
Categories: Lithuanian, Sausage, Bacon, Offal, Grains
Yield: 8 servings

3 c Barley groats
2 c Blood
200 g (6 oz) bacon
2 Onions, finely chopped
1/2 ts Pepper
lg Pork casings
SAUCE:
200 g (6 oz) bacon, finely cut
200 g (6 oz) sour cream

Fry bacon, add sour cream, heat gently.

Scald groats with boiling water and let soak for 2 hours. Drain
water and add blood to groats. Mix well. Add fried bacon with
onions, pepper and salt. Blend all ingredients.

Wash casings and stuff with barley groat mixture. Tie sausage ends
and place in greased baking dish. Prick sausages with needle to
prevent sausages from bursting open. Bake in preheated oven at
350F/180C, for about 2 hours, until sausages are well browned.

When sausages are done, cut into serving pieces, place on serving
platter and cover with sauce and serve for lunch.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM

Cheers

Jim


... If you obey all the rules, you miss all the fun.

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Quoting Jim Weller to Nancy Backus on 04-28-19 23:00 <=-

In Nepal they generally use buckwheat

In that case, where did the purplish color come from....?

My buckwheat is light brown and the raw flour is off white with
black specks and it turns greyish when cooked or baked, but the
variety grown in Nepal turns purple. Just look at these chapatis: https://tinyurl.com/purple-buckwheat

Didn't have to (but may eventually)... As it turned out, we went to
Nepali Kitchen again with our 4th Sunday group Sunday, and Edith ordered
the dhido set again for the group.... and this time the waiter
volunteered that it was made from buckwheat... apparently Nepali
buckwheat... :) As she ordered two sets (I talked her down from three)
there was quite a bit left over, so we ended up taking home some
leftovers, as she didn't want to... I brought home a goodly chunk of
dhido, a couple of 2 oz cups of the red curry sauce for dipping, the
leftover greens (Lydia recognized them as Swiss chard), and a cup with
the sauce from the veggie accompaniment to the dhido set... both the
dishes of chicken in red curry sauce were finished off... Tonight, I
heated the dhido (in the microwave) and served it with some leftover
chicken from my freezer (previously cut up into small chunks before
freezing) thawed and reheated in the microwave and then mixed with one
of the little cups of dipping sauce and the leftover veggies/sauce, and
with the leftover greens, the other cup of dipping sauce, and a little
cup (used one of the 2 oz cups) of vanilla whole milk yogurt (what I had
in the fridge)... we agreed that plain probably would have worked
better... Made a nice quick supper.... :) We ate it Nepali style, using
our fingers, and dipping the dhido into the accompaniments... :)

I'm partial to nice creamy oatmeal porridge made from the
old-fashioned oats... ;)

I detest quick and especially instant oats but was quite fond of old fashioned flakes until I (recently) discovered steel cut pinhead
oats. They are so superior! They are raw and hard, whereas rolled
oat flakes have been steamed to soften, then rolled, and then dried.
I am hooked on them now.

I might try them sometime.... but I haven't really had need to get any
more oats lately... :)

ttyl neb

... This tagline contains no added colors nor flavorings.

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