[CH] Re: car foods

Virginia Anderson (assembly1@waitrose.com)
Sat, 26 May 2001 16:43:18 +0100 

Hi Chad, and all,

Snap! Both us us are/have been travelling music teachers.  What I used was a
large lunch-box-sized cool box with one of those gel packs which you freeze
in your home fridge - it lasts for quite some time.  I got mine from L.L.
Bean, I think.  It has little elastic bands which hold cutlery and canned
drinks.  My husband and I used to bring cold cuts and such in it to the
mountains, then put a bottle of white wine in a cold stream - yum.

If you bring picnic foods (fried chicken, sandwiches and such), then try
this in a tupperware dish instead of potato salad.  Either use thick-set or
Greek yoghurt or let regular yoghurt drain for a while for a thicker, less
messy sauce.  The sugar makes the yoghurt taste more like mayo or cream, the
fried potato taste shines through and the "chilli"/chile powder can be
replaced with Jim's/Calvin's or some other superior brand (have got to try
some of them myself someday after reading about them for so long!).

Cheers,

Virginia

Potato Raita
Mridula Baljekar, The Complete Indian Cookbook (Godalming, Surrey: Bramley
Books, 1998), p. 242.

Serves 4-6
Time: 10-15 mins.; cooking: 10-15 mins.
Serve chilled or at room temperature.

2 T. cooking oil
1/4 t. fennel seeds
1 clove garlic, peeled and finely chopped
225 g./ 8 oz. potatoes, peeled and diced
1/2 t. ground cumin
1/2 t. salt
125 g./ 5 oz. natural yoghurt
1/2 t. sugar
1/4 t. chilli powder or paprika

Heat the oil over medium heat and fry the fennel seeds until they brown.

Add the garlic and allow it to turn slightly brown.

Add the potatoes and stir and mix.  Cover the pan and cook until the
potatoes are tender and brown, stirring frequently.

Stir in the cumin and salt, mix thoroughly and remove from heat.  Allow to
cool completely.

Beat the yoghurt and sugar until smooth.  Add the spiced potatoes along with
any oil/spice mixture that remains in the pan.  Stir and mix well.

Put the raita in a serving dish and sprinkle the chilli powder or paprika on
top.




-- 
Virginia Anderson
Leicester, UK
<vanderson@experimentalmusic.co.uk>
Experimental Music Catalogue: <http://www.experimentalmusic.co.uk>
...experimental music since 1969....