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Rose Turtle Ertler



Last Updated: 12/28/2009

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Friday, August 28, 2009 
WHAT DO UKULELE PLAYERS EAT?
A 60 page book(let) of recipes from 26 ukulele players from around the world:
Aya -  Chinese Dumplings (Japan)
Big Muffin Serious Band - Eggless Chocolate Muffins (New Zealand)
Catgreenbike - Banana Cake (England)
Charles Altmann - Chillilele Bef Dish (Australia)
Craig Wilson - Rice and Peas (England)
Doctor Sparkles - Nondairy Chocolate Cream Pie (US)
Eilidh - Dinosaur Pie (Scotland)
James Hill - Mushroom Almond Pate (Canada)
Janet Klein - Garden Greenery Pasta (US)
Jen Kwok - Rainbow Roast Potatoes (US)
Juha Vaananen - Gumbo (Germand/Finland)
Jukka Lehtinen - Marinated Salmon (Sweden)
Lil Rev - Millet and Cabbag Combine (US)
Michelle Kiba - Hawaiian Style Kalua Pork (US)
Molly and Me - Porridge / Beetroot and Goats' Cheese Rissotto
Oliver Brown - Red Lentil Soup (US)
Paul Moore / Ukuleles for Peace - Humus'lele / One Man Band Surprise (Israel)
Peter and Donna Thomas - Valentine Pumpkin Bread (US)
Peter van Eyck - Bavette with White Asparagus & Smoked Salmon (Belgium)
Professor Peter and Dr Dick - Kroket & Chips / Couscous & Oriental Spinach (Holland)
Ralph Shaw - Eggplant a la Veggie (Canada)
Rose Turtle Ertler - Brown Rice & Zucchini Patties (Australia)
Sarah van Jellie - Rocky Road of Love (England)
Sweet Soubrette - Spicy Peanut Butter Soup (US)
Ukulele Pete - Rice a la Mattina (Scotland)
Ukulelezaza - Pasta alla Zazza (Belgium)
If you'd like to order one, email me at : roseturtle@gmail.com and I'll give you payment instructions. Or you can pay through paypal.
More info at : UKULELELAND


Costs $10(AUS) + Postage



11:33 PM
 
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Previous Post: MELBOURNE UKULELE FESTIVAL FEB 2010 | Back to Blog List
Pablo Libido & the Bionic Bongolised Boom-Band

 
Tomato Rasam is my favourite after a hard day's ukulele playing. I substitute a vegetable oil or fat for the ghee, making it vegan. From Julie Sahni's masterful tome Classic Indian Vegetarian Cookery (I've put the preparation recipes for lentils and ghee  first.  If you already have the ghee then all up it takes about only about 1hr 10 minutes):
 
Page 65
Fats
All fats are referred to as ghee in India. Desserts, sweetmeats, and puddings, as a general rule, are cooked in fat, preferably butter fat (usli ghee) for two reasons. One is the flavour – Indians like a dish better with this taste. The second is that the butterfat in sweetmeats and sweets acts as a binder without looking and feeling greasy, which happens when you make them with oil.
Clarified Butter (Usli Ghee)
Butter in India is called makkhan. Clarified butter, instead of being called makkhan ghee, is called usli ghee (usli means “real” or “pure”), which in this context refers to the real or original fat of the ancient Indians). Clarified butter or usli ghee is essentially French brown butter with the brown residue strained off. Usli ghee has a light caramel colour and a heavenly aroma. Since there is no moisture present, it keeps well-covered, at room temperature, for several months.
To make 175g usli ghee, place 250g unsalted butter in a heavy-bottomed saucepan and put on a burner. Keep the heat low until the butter melts completely, stirring often during the process. Increase the heat to meadium-low and let the butter simmer until it stops crackling, thus indicating that all the moisture has evaporated and the milk residue is beginning to fry. As soon as the solids turn brown (10-12 minutes), turn off the heat and take the pan off the stove. Let the residue settle to the bottom of the pan, then strain the clear butterfat (usli ghee) into another container. This usli ghee, when it is completely cool, will turn a cream colour. Ready made usli ghee is available in Indian shops, but remember – there is no guarantee of its freshness or purity...
Pp. 308-309
Cooked Lentils Master Recipe
MAKES 1 LITRE THICK LENTIL PUREE
300g red lentils (masar dal)
¼ teaspoon turmeric
1.       Pick lentils clean and wash thoroughly in several changes of water
2.       Put the lentils in a deep saucepan along with the turmeric and 1 litre of water; bring to a boil. Stir often to make sure they do not lump together. Cook over medium heat, partially covered, for 25 minutes. Cover, reduce heat, and continue cooking for an additional 10 minutes or until soft.
3.       Turn off heat and measure the puree. There should be 1 litre puree; if not, add enough water to bring to that quantity. For a more ground puree beat lentils with a whisk for 3-5 minutes. Cooked dal can be kept for 3 days, refrigerated. Cooked lentils thicken considerably and become more gelatinous with keeping. They also reduce in volume considerably. Therefore remember to make allowance for such evaporation.
 
Pp. 205-206
Tomato Rasam
(CURRY-LACED TOMATO LENTIL BROTH)
This is the most famous soup of Madras, in Southern India. A luscious tomato and lentil broth, it is gently perfumed with mustard seeds and curry. Because this soup is spicy, fragrant, and delicious, it makes an excellent first course for a formal meal.
SERVES 6-8 PERSONS
500g ripe tomatoes, preferably Italian plum tomatoes, fresh or tinned
350g lentils, cooked (p. 308)
250ml water
1½ teaspoons ground cumin
2 teaspoons ground coriander
¼ - ½ teaspoon cayenne
1 tablespoon minced onion
1 teaspoon minced garlic
2 teaspoons coarse salt, or to taste
1 tablespoon lemon juice
 
For spice-perfumed butter:
1 tablespoon usli ghee (p. 65)
1 teaspoon black mustard seeds
8 curry (kari) leaves (fresh or dry), or 2 tablespoons chopped fresh coriander
1.       Blanch, peel, and cut the tomatoes in half. Scoop out the pulp and seeds. Set aside the tomato shells, and mince the pulp and seeds in a blender, a food processor, or with a sharp knife.
2.       Put the lentils in a 3 or 4 litre deep saucepan. Add 250ml water and whisk for a minute to crush some of the lentils. Add the pureed tomatoes, cumin, ground coriander, cayenne, onion, garlic, and salt, and bring to a boil. Lower the heat and cook at a gentle boil, partially covered, for 10 minutes. Add the lemon juice and tomato halves and continue cooking, uncovered, for 1 minute, until the tomatoes are heated and barely cooked. Turn off the heat. Keep the soup covered while you make the spice-perfumed butter.
3.       Measure out the spices and put them next to the stove in separate piles. Heat the ghee  in a small frying pan until it is very hot. Add the mustard seeds carefully. Keep a pot lid handy as the seeds may fly all over. When the seeds stop spattering, add the curry leaves and turn off the heat. Pick up the pan and shake it for a few seconds. Pour the entire contents over the soup and mix well. If you are using fresh coriander instead of curry leaves, add it now. This should be a rather thin soup. If it is too thick, add water. Serve piping hot in individual soup bowls.

 
Posted by Pablo Libido & the Bionic Bongolised Boom-Band on Friday, June 12, 2009 - 5:06 AM
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