How are you on chapatis?

Not sure I know what that is, unless it is another word for pakoras.

CHAPATI is a round flat unleavened bread of India that is usually made of whole wheat flour and cooked on a griddle. AKA roti, rooti, rotee, rotli, rotta, safati, shabaati, phulka, chapo, sada roti, poli, and roshi.

I have tried many times, and like, naan, but I am not sure that I have ever
had chapati then.

I enjoy pakoras, too. Funny thing... I do not like cauliflower in most "American" dishes but they apparently cook or spice it up different enough in indian dishes that I usually like it.

I like cauliflower any way it has ever been served to me. From plain ol' boiled/steramed to tempura and beyod.

No thanks, unless it is maybe raw and in small pieces in a salad.
Otherwise, it is on the "I do not eat" list. It is not as bad as brocolli,
but it is on the list. ;)

Mike


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Mike Powell wrote to DAVE DRUM <=-

How are you on chapatis?

Not sure I know what that is, unless it is another word for pakoras.

CHAPATI is a round flat unleavened bread of India that is usually made of whole wheat flour and cooked on a griddle. AKA roti, rooti, rotee, rotli, rotta, safati, shabaati, phulka, chapo, sada roti, poli, and roshi.

I have tried many times, and like, naan, but I am not sure that I have ever had chapati then.

I enjoy pakoras, too. Funny thing... I do not like cauliflower in most "American" dishes but they apparently cook or spice it up different enough in indian dishes that I usually like it.

I like cauliflower any way it has ever been served to me. From plain ol' boiled/steramed to tempura and beyond.

No thanks, unless it is maybe raw and in small pieces in a salad. Otherwise, it is on the "I do not eat" list. It is not as bad as brocolli, but it is on the list. ;)

That's OK. I'll eat what you don't. And you can have all of my boiled
turnips. Raw, peeled and salted .... OK. Cooked? Gag a maggot!! Even ...

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

Title: Sauteed Yellow Turnips (Swede or Rutabaga)
Categories: Five, Vegetables
Yield: 7 Servings

3 lg Yellow turnips; peel, grate
5 tb Butter
Salt & pepper
1 tb Brown sugar

This is our absolute favorite way of eating Rutabaga.
Had it done this way in a Mennonite Restaurant in St.
Jacobs, Ontario and I was hooked. Try it, you won't be
disappointed! (Use your food processor for the grating
to save time!)

Melt butter in a large skillet and sauté the turnips
until soft and deep yellow in colour.

Season with salt, pepper and brown sugar.

Serve hot.

Serves six to eight.

Recipe from Tasty Tidbits

From: http://www.food.com

Uncle Dirty Dave's Archives

MMMMM

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