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Rice cookers and a new chutney recipe

In Digest 247, Jai Mararaj takes me to task for my politically
incorrect attempt at some gentle humor. I did indeed say " I forgot 
that, unlike Hawaii - where rice cookers are as common as coconuts - 
some people in strange places actually cook rice in other utensils."
The "stange places" I was referring to was the U.S. mainland. ;->

Having eaten rice in Jai's native India, I'm aware that it is cooked 
to perfection there without the aid of modern electrical devices, but
I also noticed that back in India a robust sense of humor and an
ability to laugh at obvious gentle jokes was as common as good rice.

If anyone was offended, please let me know via private email and I'll
send you an individual apology. For Jai, I recommend meditatation to
help mellow out. My heart has been mended by the caring and helpful
contributions of recipes and information here on FatFree, it has no 
room for bitterness or rancor - it is too full of warmth and love. 

Here's an unusual recipe for a tasty addition to a curry or stew, by
a very dear Indian friend on Kauai, Nutan Brownstein, a yoga master 
and stress reduction teacher at the Ornish residential retreats:

Cilantro and Mint Chutney <T>

1 bunch fresh cilantro     (a bunch is about 2/3 cup, chopped)
1 t fresh lemon juice
1 T raisins
1 bunch fresh mint   
1/4 t salt (optional)

In a blender, mix all ingredients until smooth. Add water as needed.

4 servings, each 11 calories, 1% from fat, 5% from protein, 94% from

Neal Pinckney <> Healing Heart Foundation <> Makaha, Hawaii <> AH6HM