-=> Quoting Michael Loo to Ruth Hanschka <=-

 > medications ... Illegally sold ones don't get taxed either, hence
 > the move to legalize.

 ML> There's probably a balance - if the tax rate is too high,
 ML> there'll still be a big illegal market.
 
Canadian cannabis being an prime example of that.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Madras Sambar [sour lentil curry]
 Categories: Curry, Legumes, Vegetables, British, Indian
      Yield: 2 servings
 
    200 ml Vegetablt stock OR
           -water
     50 g  Red lentils
      2 ts Desiccated coconut
      1    Chillies; red
     12    Curry leaves
      2 tb Soy OR sunflower oil
    1/2 ts Mustard seeds
    1/2 ts White cumin seeds
    1/4 ts Black cumin seeds
    1/4 ts Sesame seeds
      1 ts Garlic pickle
      1 ts Lime pickle; chopped
      1 ts Hot Madras curry powder
     50 g  Mixed vegetables; + can
           Juices
      2 ts Cilantro leaves; chopped
           Salt
 
  In the south of India they combine their passion for vegetables,
  lentils and chillies in the classic dish, sambar. In this quick
  version, based on a recipe from Madras, I have achieved its typical
  tart flavours by using lime pickle. Serve with plain rice.
  
  Bring the stock or water to the boil, then add the lentils, coconut,
  chilli and curry leaves and simmer for about 20 minutes. Spoon off any
  scum which may form.
  
  Heat the oil in a wok or karahi. Stir-fry the seeds for 20 seconds.
  Add the garlic and lime pickles and curry powder and stir-fry for a
  further minute. Strain the vegetables and add them to the wok. When
  sizzling, add the coriander and vegetable liquid.
  
  Add the contents of the other pan to the wok. Simmer for a couple of
  minutes more. Add salt to taste and serve.
  
  From: THE REAL FAST CURRY COOKBOOK By: PAT CHAPMAN
  Scanned by: KEVIN JCJD SYMONS, March 2007
 
MMMMM
 

Cheers

Jim


... "Nothing rhymes with orange." "No it doesn't."

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