Repost: Indian recipes
amanda
It seems that someone from Carleton University, Ottawa, Canada didn't like
the Indian recipe posts I put up yesterday and cancelled them. For the
benefit of those readers who didn't have a chance to see them and who might
be interested, I'm reposting them.
amanda
I'm afraid you've got your facts wrong. My posts yesterday were not in
response to a request. I was countering a poster who was trying to sell
recipes. Here is a clipped portion of his pitch:
Shoeb Hafiz wrote in message <357876CF...@chat.carleton.ca>...
>Interested in getting the best Indian and Pakistani recipes?
>
>I have compiled these recipes from a master cook, my mom, and some of her
>friends. There are over 85 recipes which have been tried, tested, and
>perfected over years of experience.
>Simply send me your mailing address and $10.00 (includes shipping) to:
>
>Shoeb Hafiz
>P.O. Box 46001
>2339 Ogilvie Road
>Gloucester, Ontario
>CANADA
>K1J 9M7
I posted free versions of the recipes he was trying to sell. Later last
night he apparantly used some kind of program to cancel my posts.
I would like to hear back from you why you object to my reposting the
recipes, since the originals are no longer there.
-----Original Message-----
From: Nicole B. Hansen <nbha...@midway.uchicago.edu>
Newsgroups: rec.food.cooking
To: amanda <ama...@gate.net>
Date: Sunday, June 07, 1998 8:44 AM
Subject: Re: Repost: Indian recipes
>
>Please don't. If you want people to see your Indian recipes, then I
>suggest that people do a search in dejanews for posts by ama...@gate.net
>on rfc.
TJ
Nicole B. Hansen wrote:
>
<regarding Amanda posting Indian recipes>:
> Please don't. If you want people to see your Indian recipes, then I
> suggest that people do a search in dejanews for posts by ama...@gate.net
> for people to find the recipes you posted in the past that way.
I've seen Amanda post other things.
tj
Scott B.
On Sun, 7 Jun 1998 12:45:21 GMT, nbha...@midway.uchicago.edu (Nicole
B. Hansen) wrote:
>The poster asked for the
>best Indian recipes, and you have posed indiscriminately a huge number. I
>would suggest you just post recipes that you have tried that you know work
>and taste good if you are going to post any to rfc.
>
Thanks again Amanda for the Indian recipes. Although some may say
that the large number of recipes would be a waste of bandwidth, I
certainly don't. What a wonderful way to counter a spammer!
Scott - Humboldt County, CA
Use ROT-13 to display my valid reply address.
amanda
Indian Breads
SPICY PITA BREAD (Sunetra)
1 C. wheat flour
1 C. chickpea flour
1/2 onion, chopped
1 TBS coriander leaves
1 tsp salt
1/2 tsp turmeric
1 tsp cumin/coriander powder
1/2 tsp chili pepper
pinch hing
1/2 C. water
Mix all ingredients. Roll into balls. Flatten with wet hands on wet
paper towel. Make 3-5 holes with fingertip. Drop with towel onto hot,
greased griddle. Add few drops of oil. Flip once with spatula. Cook
until browned.
TOMTO MEET Sunetra)
2 C. chickpea flour
1-2/2 C. rice flour
1/4 C. tomato, chopped
1/4 C. onion, chopped
1 TBS green pepper
1 TBS coriander leaves
2 TBS cumin/coriander powder
2 tsp ajama (Indian oregano)
2 tsp salt
1 tsp turmeric
1/2 tsp chili pepper
1 pinch hing
1 clove garlic
3-1/2 C. warm water
Mix all ingredients to bring to almost pouring consistency. Spread
large spoonfuls on well heated griddle. Pour teaspoon of oil on top.
When slightly browned, flip it over.
Serve hot with yogurt chutney.
PURI (Susheel)
1 C. whole wheat flour
1 C. white flour
1 TBS oil
oil for frying
Mix flour and 1 TBS oil. Make dough by adding water a little at a
time. Dough should be softer than pie dough, soft enough to roll
easily. Knead until it holds together. Let rest 15 minutes. Make balls
slightly larger than golf balls. Roll out each ball to circle 1/8"
thick. Drop into hot oil, turning once while it cooks. Drain on paper
towels.
NAN (Susheel)
2-1/2 C. white flour (can use 1/2 whole wheat flour)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 C. milk
1/2 C. yogurt
1 TBS oil
1 egg, beaten
1/2 tsp sugar, optional
1/2 tsp cumin seeds
Mix dry ingredients. Heat oil in pan. Heat beaten egg, milk and yogurt
until barely warm. Add to flour mixture. Mix the dough, kneading just
enough to hold together. Add water if necessary. Add cumin seeds. Let
dough rest, covered, 35-40 minutes in warm spot. Divide into 20 small
balls. Roll each ball to 1/8" thick. Broil, turning once.
CHAPATI (Susheel)
2 C. whole wheat flour
3/4 C. water
1 tsp salt, optional
Gradually add water to flour to make a dough softer than pie dough.
Knead. Let it rest for 15 minutes. Knead for a few seconds more. Make
golf ball-sized balls. Roll out to 1/4" thick. Broil on both sides
(Susheel's method) or cook in skillet, flipping once and then drop
directly on flame (Sunetra's method). Butter with ghee.
ALOPRATHA (uhel)
2 C. whole wheat flour
3/4 C. water
1 potato per bread
onions, chopped
fresh coriander leaves, chopped
1 tsp garam masala
salt to taste
black pepper
oil
Boil potatoes until very soft. Mash together potatoes, spices and oil.
Make dough as for chapati breaking into balls the size of a quarter.
Roll as thin as possible to still support the filling. Place filling on
one circle and cover with another, sealing edges. Cook under broiler or
in oiled skillet on medium heat. Turn once.
Can also be made by replacing potatoes and onions with cauliflower.
Cook on low heat.
Aloo Paratha
Preparation time: 40 minutes
Serves 4
Required ingredients:
Whole Wheat Flour (atta) -- 250 grams
Potatoes (aloo) -- 4 big
Butter -- 1/2 cup
Cumin -- 1 tsp.
Ginger Paste -- 1 tsp.
Coriander Leaves (finely chopped) -- 4 tsp.
Salt to taste
1. Boil potatoes, peel and mash them. Add ginger, cumin, salt and
coriander leaves and mix well.
2. In flour, add 2 tsp butter and sufficient amount of water (about 1.25
cup) and make it into dough -- like bread dough (basically add enough
water to form the dough into a ball).
3. The dough is made into small balls and the balls are flattened (not
rolled, just flattened between the hands). The potato mixture from step
1 is also made into balls, about the same size as the dough balls, and
placed on top of the flattened ball of dough. The dough is then shaped
around this top ball so that you're left with a dough ball again, but
with the mashed potato mixture at its center.
Carefully roll the dough, until it is thinly spread with the potato
mixture still inside the center. The thickness should be roughly equal
to half the thickness of pita bread or about one and a half times the
thickness of a tortilla (it's surface area should be about that of a
tortilla).
In a wide non-stick pan on medium heat add a 3-4 teaspoons of butter and
place the rolled dough inside. When small bubbles start appearing on the
surface, turn it over and cook for a few more minutes. Then turn it over
again and add about 2 tsp. of butter. Do this until both sides of the
rolled dough are golden brown. An Aloo Paratha is ready!
It tastes especially good served with sour cream or plain yoghurt and
sliced onions.
Amma's Recipe Index
http://members.tripod.com/~Amma/rdex.htm
PARATHA, FLAKY WHOLEMEAL BREAD
Probably the favorite variety of Indian bread, parathas are rich, flaky and
deliciously flavored
with margarine. Kebabs and parathas is a combination which is quiet famous.
A dear friend of
my grandmother taught me her method of rolling and folding the parathas— the
easiest and
most successful one I've tried.
Makes. 12-14
1 half cups fine wholemeal flour
1 half cups plain white flour
1 half teaspoons salt
6 8 tablespoons margarine
1 cup water
extra margarine for cooking
Sieve wholemeal flour, white flour and salt into a mixing bowl and rub in 1
tablespoon of the
margarine. Add water, mix and knead dough Cover dough with clear plastic
and set aside for 1
hour. Divide dough into 12 14 equal portions and roll each into a smooth
ball. Melt margarine
over a low heat and cool slightly. Roll each ball of dough on a lightly
floured board into a very
thin circular shape. Pour 2 teaspoons of the melted margarine into the
centre of each and spread
lightly with the hand. With a knife, make a cut from the centre of each
circle to the outer edge.
Starting at the cut edge, roll the dough closely into a cone shape. Pick it
up, press the apex of
the cone and the base towards each other and flatten slightly. You will now
have a small, roughly
circular lump of dough again. Lightly flour the board again and roll out the
dough very gently,
taking care not to press too hard and let the air out at the edges. The
parathas should be as
round as possible. but not as thinly rolled as the first time.
Cook on a hot griddle liberally greased with extra margarine, turning
parathas and spreading with
more margarine, until they are golden brown.
Note: The wholemeal can be replaced by 3 cups plain white flour.
http://www.kashrus.org/india.html
PHULKA
PUFFED WHOLE WHEAT BREAD
Subj: Re:still looking for indian brea
Date: 95-09-13 22:28:50 EDT
From: GeoBaker
PHULKA
PUFFED WHOLE WHEAT BREAD
to make 5 six inch breads
1 cup flour
1/4 to 1/2 cup water
Place the flour in a deep bowl, make a well in the center and pour in 1/4
cup of the water. With your fingers or a spoon blend the water into the
flour. Then knead or beat the mixture together vigouously until it can be
gathered into a compact ball. If the dough crumbles add up to 1/4 cup more
water, 1 tbsp at a time until the particles adhere.
On a lightly floured surface, knead the dough by folding it end to end, then
pressing it down and pushing it forward several times with the heal of your
hand. Repeat for 10 minutes, or until the dough is smooth and elastic. Again
gather it into a ball, place it in a bowl and drape a dampened kitchen towel
over the top. Set aside and let the dough rest for at least 30 minutes at
room temperature.
To shape each phulka, devide the dough into 5 equal portions and form each
one into a ball. On al lightly floured surface, roll each ball intop a round
about 6 inches in diameter. As you proceed, cover the phulkas with a damp
kitchen towel.
Heat an ungreased 10 to 12 inch skillet with a nonstick finish or a well
seasoned cast iron skillet or griddle until it is hot evough for a drop of
water flicked into it to splutter instantly. Place one of the phulkas in the
pan and, moving it about constantly with your fingers or the edge of a metal
spatula, cook kit for a minute or so, until the top begins to darken. Turn
the phulka over and cook for 1 minute longer, or until it is lightly
browned. Then, holding a folded linen kitchen towel in one hand, press it
down gently but firmly on the bread. Lift your hand away and the phulka
should puff almost instantly. Remove the towel and slide the phulka onto a
heated plate.
Serve the Phulka warm as a mealtime bread
GeoBaker
amanda wrote in message <6le0bc$1fv2$1...@news.gate.net>...
amanda
amanda
From: Judy Gruhn
FRESH CHUTNEY
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chutney Condiments
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Lemon
1 sm Piece fresh ginger ( 1 x 3/4
-inch)
3 Cup Chopped nectarines or apples
1 Clove garlic
1/2 Cup Raisins
1/3 Cup Packed light brown sugar
1/4 Cup Cider vinegar
1/2 Teaspoon Curry powder
1/4 Cup Flaked coconut
3/4 Cup Cream of coconut
Remove any visible seeds from the lemon. Chop lemon to measure 1/4
cup; set aside. Chop ginger until minced. Chop garlic until minced.
Combine lemon, ginger, garlic, nectarines, raisins, brown sugar,
vinegar and curry powder in medium saucepan; mix well. Bring to a
boil; boil 2 minutes, stirring occaisionally. Cool. Add flaked
coconut and cream of coconut; mix well. Cover chutney mixture;
refrigerate overnight to allow flavors to blend. Posted by Linda
Davis
From: Overton Anderson
* Exported from MasterCook *
Green Tomato Chutney
Recipe By : Rob Buckton
Serving Size : 4 Preparation Time :0:00
Categories : English Indian
Condiments
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds green tomatoes
1 pound tart green apples -- cored, chopped
1 pound onions -- chopped
8 ounces raisins
1 teaspoon mustard seed
1 teaspoon ground ginger
1/4 teaspoon cayenne
2 cups malt vinegar
1 pound brown sugar
1) Slice tomatoes into a preserving pan. Add peeled, cored,
chopped apples to the pan.
2) Soften onions by simmering in water for 5 minutes. Drain and
add to pan.
3) Chop raisins and add to pan.
4) Add salt, mustard seed and ginger and half the vinegar. Cover
with a lid and cook gently for 1 to 2 hours, stirring occasionally.
5) Dissolve the sugar in the remaining vinegar and add to the pan.
Bring to a boil, stirring. Cook until the mixture is thick and no
free vinegar remains in the pan. Pour at once into hot jars and fill
to within 1/2 inch of the tops. Cover and seal in the usual way.
Store for a few months before using to allow flavours to develop.
- - - - - - - - - - - - - - - - - -
NOTES : Recipe from an old English cookbook.
MM: APPLE CHUTNEY
---------- Recipe via Meal-Master (tm) v8.05
Title: APPLE CHUTNEY
Categories: Indian, Fruits, Condiments
Yield: 10 Pints
1 qt Cider Vinegar
3 c Sugar
1/2 lb Seedless Raisins
6 lb Very Tart Apples (Sour)*
1/4 lb Garlic Peeled and Chopped
1/2 lb Gingerroot, Peeled & Chopped
6 Red Or Green Chili Peppers**
2 tb Pickling Salt
Sugar To Taste
Cayenne To Taste
6 lb Hard Green Pears ***
* Apples are to be peeled, quartered and cored.
** Chili peppers are to be seeded and chopped. ***
Pears should be peeled, cored and cut into strips.
In large preserving kettle mix the vinegar, sugar,
raisins, apples, garlic cloves, gingerroot, peppers,
and salt. Bring to a boil and simmer until the apples
are mushy and transparent. If neccessary, add a little
more vinegar. Taste and add sugar and cayenne as
desired. Then add the pears and simmer until the pears
are tranparent but not overcooked. Spoon into hot
jars and seal.
-----
Auntie Elaine/Food BB TeamRep*Aunt...@Prodigy.com 11/03/97M
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: CHUTNEY
Categories: Sauces, Indian
Yield: 30 servings
1 lb Tamarind
1 1/3 c Cider vinegar
1 lb Guavas; chopped, seeded
1/2 c Currants
6 oz Ginger, fresh
1 Chili pepper, dried
1 Garlic clove
2 sm Onion, white
2 T Mustard seed
2 T Celery seed
3 Peppercorns; crushed
1 ts Allspice, ground
1 ts Cloves, ground
1 ts Salt
Soak tamarind pulp in vinegar, stirring to remove seed from pulp. When
soft, press through a colander. Finely chop the ginger, pepper,
garlic, peeled onions and mustard seed. Boil all ingredients 30
minutes and let stand overnight. Reheat to boiling and can in boiling
water bath.
MMMMM
* Sam Waring
* war...@infomail.com
* sjwa...@ci.austin.tx.us
MM: MINT CHUTNEY
---------- Recipe via Meal-Master (tm) v8.05
Title: MINT CHUTNEY
Categories: Condiments, Indian
Yield: 1 Servings
1 Onion;yellow;medium;peel & s
1 Cilantro;bunch;remove most o
1 ts Garlic; peeled and chopped
1/2 c Mint leaves; fresh
1/4 c Lemon juice
1 ts Salt
1 1/2 ts Sugar
2 Jalapeno peppers;small; seed
1 ts Cumin seeds;toast slightly i
2 tb Peanuts; dry-roasted
1/4 c Water
Blend all the ingredients in a good processor or
blender. Refrigerate, covered, for up to 2 weeks. From
The Frugal Gourmet: Our Immigrant Ancestors.
Formatted for MM by Karen Adler SPX...@prodigy.com.
-----Banana flower chutney
Ingredients
Banana flower - 1
Tur dal - 1/2 cup
Coconut gratings - 4 tbsp
Red chillies - 3 to 4
Tamarind pulp - 2 tsp
Asafoetida - a pinch
Salt - to taste
Seasoning:
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Curry leaves - a few
Method:
Remove each whorl of the banana flower. Remove the centre firm stem from
each flower and chop the flowers.
Heat 1 teaspoon of oil; add tur dal, red chillies and asafoetida and fry
till light brown. Add the chopped flowers and saute for five minutes till
tender. Allow to cool.
Mix with coconut gratings, salt and tamarind and grind to a coarse paste.
Season with the mentioned ingredients and pour over the chutney.
Serve with rice, puris or chapathis.
The Hindu
http://www.webpage.com/hindu/daily/970316/09/0916031b.htm
***
MM: CRANBERRY CHUTNEY
---------- Recipe via Meal-Master (tm) v8.05
Title: CRANBERRY CHUTNEY
Categories: Indian, Condiments
Yield: 1 Batch
1 Orange, washed, quartered,
-seeded, coarsely ground
1 md Onion, chopped
1 Package cranberries (12
-ounces, about 4 cups)
1 One-inch knob of fresh
-ginger, shredded
3/4 c Bourbon or Scotch whisky
1/3 c Vinegar
1 1/2 c Brown sugar
1 tb Mustard seeds
If using a processor, process orange chunks for 20 to
30 seconds; add quartered onion and process just until
coarsely chopped.
Combine with remaining ingredients in a heavy
saucepan. Bring to a boil; lower heat and simmer,
stirring occasionally, for 25 to 30 minutes.
Flavor will improve after aging for a day or two.
S.F. Chron 11/89.
Posted by Stephen Ceideburg Feb 1 1990.
-----
MM: FRESH CILANTRO AND MINT CHUTNEY
---------- Recipe via Meal-Master (tm) v8.05
Title: FRESH CILANTRO AND MINT CHUTNEY
Categories: Indian, Condiments, Dips, Side dish
Yield: 1 Cup?
3/4 c Chopped fresh cilantro
-- (firmly packed)
1/2 c Chopped fresh mint
-- (firmly packed)
1 Fresh hot green chili (opt.)
1 tb Lemon juice
3/4 c Plain yogurt
1/4 ts Salt; (more if desired)
Put the cilantro, mint, green chili, lemon juice, and
3 tablespoons water into the container of a blender or
food processor. Blend until smooth, pushing down, if
necessary, with a rubber spatula.
Beat the yogurt in a small bowl until it is creamy.
Add the mixture from the blender and fold in. Add 1/4
teaspoon of the salt, mix, and taste. Add more salt if
you need it.
* Source: World-of-the-East Vegetarian Cooking - by
Madhur Jaffrey * Published in: The Herb Companion -
February/March 1993 * Typed for you by Karen Mintzias
-----
The following recipe uses a lot of limes - and the taste is great!
----- Now You're Cooking! v4.58 [Meal-Master Export Format]
Title: Lime Chutney (Nimboo Chatni)
Categories: preserving, chutney
Yield: 1 1/4 liter
12 limes; halved
1 md onion; peeled, quartered
4 hot green chile peppers
1 in ginger root
4 oz seedless raisins
7 green cardamom pods
1 tb black peppercorns
1 tb coriander seeds
1 tb mustard seeds
4 dried red chile peppers
1 1/2 cup cider vinegar
3 tb coarse salt
1 lb light brown sugar
Juice the limes. Discard 6 lime halves. In a food processor, combine
remaining 18 lime halves, green chile peppers, ginger and raisins. Chop
finely. Place mixture in a non-metal bowl. Open cardamom pods. In a heavy
skillet toast peppercorns, cardamom seeds, mustard and coriander seeds and
the dried red chilis for about 3 minutes, stirring constantly. Let cool
spices on a dry plate, then grind finely. Add spices, lime juice, sugar
and vinegar to the chopped fruit mixture. Stir thoroughly, cover and let
steep at room temperature for two days. On the third day pour mixture
into an enameled pot (no stainless steel!), add salt and bring to a boil
slowly. Simmer, uncovered, for 30 minutes. Fill into prepared clean jars.
Close jars with a tight fitting lid. Store in a cool place.
The chutney should rest for at least 2 weeks (4 weeks recommended) before
opening. Keep open jars in the refrigerator.
Contributor: phi...@ibm.net
-----
Translated from the German edition of "Classic Indian Vegetarian and Grain
Cooking" by Julie Sahni. Any errors on my account.
Petra from Hamburg, Germany
From: "Petra Hildebrandt" <phi...@ibm.net>
--
MM: NAVRATNA CHUTNEY
---------- Recipe via Meal-Master (tm) v8.05
Title: NAVRATNA CHUTNEY
Categories: Condiments, Indian
Yield: 1 Servings
2 Garlic cloves;peeled
1/4 lb Raisins;golden*
1 tb Cilantro;chopped
2 ts Salt
1 c Sugar
5 tb White vinegar;distilled
---------------------GRIND IN BLENDER---------------------
10 Peppercorns;black
1/2 ts Red pepper flakes
1/2 ts Ginger;dried
1 tb Coriander seeds;
1 1/2 ts Cumin seeds
1 1/2 ts Anise seeds
*Soak raisins in 1/2 cup warm water for 1 hour and
drain. Place the garlic in a good processor and chop
fine. Add the raisins and chop coarsely by pulsing the
machine. Add the remaining ingredients, including the
spices ground in blender, and vinegar, and chop to a
coarse past texture.
From The Frugal Gourmet: Our Immigrant Ancestors.
Formatted for MM by Karen Adler. SPX...@prodigy.com.
-----
MM: PAPAYA CHUTNEY
---------- Recipe via Meal-Master (tm) v8.05
Title: PAPAYA CHUTNEY
Categories: Indian, Condiments
Yield: 20 Servings
1 md Ripe papaya (about 1 pound)
1/4 c White vinegar
1/4 c Lemon juice
1 tb Chopped fresh cilantro
1 tb Vegetable oil
1 tb Honey
2 ts Grated gingerroot or
3/4 ts Ground ginger
1/4 ts Chili powder
1/8 ts Ground cinnamon
Pare papaya. Cut papaya in half and scoop out centers.
Chop papaya finely. Heat all ingredients to boiling in
10-inch skillet; reduce heat. Cover and simmer 40
minutes, stirring occasionally. Serve warm or cold.
ABOUT 1-1/4 CUPS SAUCE; 20 CALORIES PER TABLESPOONS.
-----
* Exported from MasterCook *
DATE CHUTNEY
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Relishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Pitted medjool dates
1/4 ts Red chili powder
1/2 ts Salt
1/4 ts Cumin powder
3 c Water
1/2 ts Tamarind paste
This recipe calls for tamarind paste, a sweet-and-sour flavoring made
from the beanlike
tamarind fruit. If you can't find tamarind paste, add 1/2 cup honey and
1/2 cup vinegar to dates
during cooking. Place dates in a medium saucepan and cover with water.
Cook until soft
and tender, about 25 minutes. Or cook dates for 15 minutes in a pressure
cooker. Set cooked
dates aside to cool. Puree dates in small batches in a food processor
or blender, adding a
little water as needed to make a smooth paste. Melt tamarind and spices
to pureed dates.
Stir well. Add more water as needed to make a thick sauce. Calories
per tablespoon: 13
Grams of fat: 0 % fat calories: 0 Cholesterol: 0 mg Grams of fiber: .2
Source: Jessica Shah
in 'Delicious!', April 1994 Typed for you by Karen Mintzias
swe...@ix.netcom.com (Sharon Raghavachary)
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
EGGPLANT-TOMATO CHUTNEY
Recipe By :
Serving Size : 56 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Olive or vegetable oil
1 md Onion, chopped
1/2 ts Salt
2 md Tomatoes, seeded and
-chopped
(about 1/2 cup)
2 Cl Garlic, crushed
1 md Eggplant, pared and cubed
1/4 c Chopped parsley
1/4 c Currants
2 tb Tarragon vinegar
Heat oil in 12-inch skillet over medium heat. Cook onion and garlic in
oil about 2 minutes. Stir
in eggplant and salt. Cook over medium heat 15 minutes, stirring
occasionally. Add remaining
ingredients. Cook 15 minutes longer, stirring occasionally, until
vegetables are soft and no
excess liquid remains. ABOUT 3-1/2 CUPS SAUCE; 10 CALORIES PER
TABLESPOON.To
Microwave: Place onion, garlic and oil in 3-quart microwavable casserole.
Cover tightly and
microwave on high 3 to 4 minutes or until onion is softened. Add eggplant
and salt. Cover
tightly and microwave 3 minutes. Add remaining ingredients. Cover tightly
and microwave 3 to
5 minutes longer or until vegetables are soft. Let stand 5 minutes. Serve
with slotted spoon.
swe...@ix.netcom.com (Sharon Raghavachary)
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
ROSE HIP CHUTNEY
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Spices Balti
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pt Dried rose hips, seeds
-removed or
1 pt Fresh hips, seeds removed
1 pt Cider vinegar or wine
-vinegar
1/2 lb Raisins or sultanas, chopped
1 1/2 lb Cooking apples, peeled,
-cored and chopped
2 ts Ground ginger
3/4 ts Cayenne pepper
1 t Ground cloves
1 lg Clove garlic, minced
1/2 lb Brown sugar
1/8 c Fresh lemon juice
1/8 c Fresh orange juice,
-unsweetened
1/2 ts Grated orange rind
Needed: large, heavy saucepan; canning jars, parafin, cellophane,
plastic-lined lids or jars
with hinged lids and rubber seals. Remove seeds from rosehips. Soak
the rosehips, raisins or
sultanas, and apples in vinegar overnight. After soaking, place the
rosehips with remaining
ingredients in a large, heavy saucepan. Bring the mixture to a boil oveer
high heat, then reduce
heat and simmer, stirring occasionally, until mixture is thickened. Leave
to cool, then place
chutney in clean, dry jars and cover with parafin and cellophane and
plastic-lined lids (or glass
jars with rubber seals and hinged lids). Store chutney in a cool place.
Keep for at least a
month before using. Like all chutneys, this one improves with age. It goes
well with, turkey,
ham, or game and is good during the winter holidays.
swe...@ix.netcom.com (Sharon Raghavachary)
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
SPICED FRUIT CHUTNEY
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Spices Breakfast
Preserves
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Cider vinegar
1 md Onion, finely chopped
1/2 c Water
1 tb Ground ginger
2 ts Grated orange peel
1 1/2 ts Salt
1/2 ts Cinnamon
1 Garlic clove, minced
1/4 ts Dried red pepper flakes
3 c Firmly packed golden brown
-sugar
2 sm Bartlett pears, cored and
-diced
1 lg Granny Smith apple, cored
-and diced
2 c Cranberries
1/2 c Dried currants
I found this excellent recipe for chutney the other day. It uses
cranberries for those folk that
were looking for cranberry recipes not too long ago. I think this is
better than Major Gray's
chutney... but then, whadoo I know? Combine first 9 ingredients in
heavy medium sauce pan
over medium- high heat. Bring to a boil, stirring frequently. Reduce
heat to low and cook for
15 minutes, stirring occasionally. Add sugar, pears, apple, cranberries
and currants and stir
until sugar dissolves. Cook until fruits are soft and liquid thickens
slightly, stirring
occasionally, about 1 hour. Cool to room temperature (chutney will
thicken more as it cools).
Cover and refrigerate. Bring to room temperature before serving. Bon
Appetite, December,
1989. Page 76. Posted by Stephen Ceideburg Feb 17 1990.
swe...@ix.netcom.com (Sharon Raghavachary)
- - - - - - - - - - - - - - - - - -
amanda
Subj: A BASIC CURRY
From: rolfe nyberg
This is a nice simple dish that can be fooled with without
doing too much damage. By that I mean the ingredients can be varied
to satisfy the palate.
Chop up and saute two big onions. Add one teaspoon ground garlic and
ginger paste. Fry all this until onions are nicely done, keeping heat
low.
Now add 2 pounds of any meat or chicken, along with 2 teaspoons
tomato puree.
Next add:
2 tspns chili powder
1 tspn coriander powder
1/4 tspn turmeric
Keep the fire low and cook until meat is done, then add one tspn
lemon juice, curry leaves, and or coriander leaves, Now pour in one
small can evap. milk or cocnut milk equivalent.
Vary the flavors by adding 1/8 tspn cinnamon and clove powder, or the
same of fennel seeds roasted and powdered. Have fun!
Rolfe
INDOlink Recipe: Bengali Fish Curry
Bengali Fish Curry
by Anuradha Burman
SAC4...@SACLINK.CSUS.EDU
Ingredients:
4 slices of fresh Carp or Striped Bass
2 tbsp of mustard seeds,
2 jalapenos,
1/2 tsp of Panch Foron [consists of equal quantities of mustard seeds,
fenugreek(methi), cummin(jeera), aniseeds(saunf), and nigella(kala jeera)]
1/2 tsp turmeric,
salt to taste,
2 tbsp of oil
Method:
Apply salt and 1/4 tsp of the turmeric to the fish. Now heat
oil in a non stick pan and fry the fish carefully till golden on
both sides. Remove the fish and keep aside. In a blender , make a
paste of the mustard seeds, the jalapenos and 1/2 cup water . You
will take 3-4 mins to make this paste as the mustard seeds are tough to
grind.
In the remaining oil add the panch foron and the add this mustard paste.
Fry for 4-5 mins and then add the fish, turmeric and salt. Adjust the
water if needed. Cook for 10 mins till done, and garnish with cilantro.
INDOlink Recipes
INDOlink, GENIUS, and their respective logos are trademarks of GENIUS
Technologies, Inc.
MM: CHICKEN CURRY
---------- Recipe via Meal-Master (tm) v8.05
Title: CHICKEN CURRY
Categories: Indian, Chicken
Yield: 4 Servings
1 lb Chicken breast; boneless
And skinless
2 tb Oil
1/2 ts Cumin
4 Cardamom seeds
1 Thai chile
2 Cloves
2 md Onion; finely chopped
3 Tomato; whole peeled
1 ts Ginger paste
1 ts Garlic paste
2 ts Soy sauce
1 1/2 ts Garam masala
1 ts Chilli powder
1/4 ts Pepper
3/4 c Water
Clean the chicken, making sure to cut off all fat.
Heat the oil, then brown the cumin seeds and cardamom.
Add the Thai chile (be careful of the fumes) and
cloves. Add the chopped onion, then cook until brown.
Then add the tomatoes, ginger paste, garlic paste, and
soy sauce. Cook together until all has a pasty
texture. Add remaining spices and mix well. Put in the
chicken, and stir until coated well with the paste.
Cook for five to seven minutes, then add the water.
Cover and cook until tender, about 20 minutes. Remove
the chile before serving. Garlish with fresh cilantro
and serve with cooked rice.
Poonam Dhawan, Austin American-Statesman, 5/20/92
-----
* Exported from MasterCook *
Chicken Curry North Indian Style
Recipe By : Somesh Rao
Serving Size : 1 Preparation Time :0:00
Categories : Indian Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Chicken - drumsticks, thighs, breast piece
1 small cart Plain Yogurt
2 medium Onions very finely chopped
4 tbsp Vegetable oil
2 Cloves
1/2 tsp Mustard Powder
2 pods Cardamom
1/2 tsp Cumin powder
1 tsp Garam Masala
1 tsp Chilli Powder
1/2 inch Ginger
4 pods Garlic
1/3 tsp Coriander Seeds
to taste Salt
1/2 tsp Freshly ground pepper
1. Remove fat from the chicken. Salt and pepper the chicken.
Sprinkle
with chili powder. Add yogurt and mix well till the chicken is
covered liberally with yogurt. Use your hands. Set aside for 1
hour before cooking. If kept in the refrigerator, set aside for at
least 4
hours.
2. Heat oil in a large heavy pan. When oil is hot, add mustard
seeds
if using mustard seeds. Add cloves, cardamom, and coriander seeds.
Fry for 30 seconds.
3. Add the onion and fry for two minutes till onion beings to turn.
Lower
heat to medium.
4. Add the ginger garlic paste and fry for 4 - 6 minutes.
5. Add mustard powder if using powder, add garam masala, add
cumin
powder.
6. Brush excess yogurt off the chicken and put in a large pot.
Add
ingredients from frying pan. Cook uncovered over high heat for 4
minutes.
7. Reduce heat to low and cover. Cook for 25 minutes or till the
chicken is tender, stirring every 5 minutes.
8. Important note: When chicken is cooked with a cover on the pot,
it
releases water that becomes a part of the sauce. If after 10
minutes, there isn't enough sauce in the pot, add 1/4 cup water.
Conversely if there is too much liquid in the pot, cook uncovered
till the liquid evaporates.
Variations There are several variations to the above recipe:
1. Leave out the yogurt. Add 1/4 cup of water just before turning
the
heat to low and covering the pot.
2. Boil two potatoes for 10 minutes before slicing them thinly.
Add
potatoes into the pot when you start cooking the chicken.
3. This variation is usually called "Malai Chicken" or
literally
"creamy" chicken. Leave out the yogurt. When the chicken is 3/4
done, add one small can of tomato paste. Just before removing a
small carton of whipping cream and cook for a few minutes.
From: Silvia Carry
- - - - - - - - - - - - - - - - - -
MM: LAMB CURRY WITH YOGURT
---------- Recipe via Meal-Master (tm) v8.05
Title: LAMB CURRY WITH YOGURT
Categories: Indian, Lamb
Yield: 4 Servings
4 Green chile peppers, chopped
1 tb Minced fresh ginger
2 Garlic cloves, minced
1 lg Onion, minced
2 tb Ground coriander seeds
2 ts Ground tumeric
1 ts Ground cumin seeds
1 ts Cinnamon,
1 ts Ground mustard seeds
4 c Unflavored yogurt
2 lb Boneless lamb, cubed
1 lg Onion, sliced
2 tb Clarified butter
Salt to taste
Place chiles, ginger, garlic, mined onion, spices and
yogurt in a blender or food processor and process
until well mixed.
Spoon mixture over lamb, tossing to coat well, cover
and refrigerate for 3 hours.
Saute sliced onion in clarified butter. Do not let
onion brown. Add lamb and the yogurt marinade, mix all
together; cover and simmer until meat is tender, 1 to
1 1/2 hours. Season with salt to taste.
-----
From: CONNIE RIZZO
---------- Recipe via Meal-Master (tm) v7.06 (*P)
Title: Ramesh's Meat Curry
Categories: Indian, Meats
Servings: 1
3 lb Beef cubes
3 tb Oil
2 lg Onions; chopped
6 lg Garlic Cloves;finely chopped
Fresh Ginger;finely chopped
-amount equal to garlic
2 Jalapenos;finely chopped
1 lg Tomato;chopped
2 tb Tomato Paste
-for color
2 tb Lemon juice
2 tb Fresh mint
-or fresh coriander
1/2 ts Garam Masala
3 ts Cumin; ground
2 ts Turmeric
1 ts Red Chili Powder
3 ts Salt
Heat oil in saucepan and gently fry onions until
golden brown. Add tomato paste and stir for 1 min.
Add chopped ginger, garlic, and jalapenos and fry for
1 min. Add meat and all spices, except Garam Masala.
Add lemon juice and stir constantly. Cover and cook
for 1 hour over low heat. There should be enough sauce
from the meat. If not, add 1/2 cup hot water, By this
time the meat should be almost cooked. Add chopped
tomatos and cook for 5 min. more. Remove curry meat
from heat and sprinkle with Garam Masala and
corriander. Serve over rice, with cinnamon tea. If
you like it hot, you can do what my friend Roger did.
He made a mistake and used tablespoons of all spices,
where it called for teaspoons. He says he has also
tried it by mixing cooked rice into it near the end,
instead of pouring it over the rice. He's also tried
adding extra jalapenos. I think he likes it hot!
Shared by: Bill Kent - 8/28/95
MM Format: Connie Rizzo - 9/10/95
MM: PEAS POTATO & EGGPLANT CURRY
---------- Recipe via Meal-Master (tm) v8.05
Title: PEAS POTATO & EGGPLANT CURRY
Categories: Main dish, Indian, Vegetables, Vegan
Yield: 4 Servings
2 lg Potatoes
1 md Eggplant
1 c Frozen peas
2 Garlic cloves
1/4 lb Ginger
1 Dried hot chili, -=OR=-
1/4 ts Chili powder
1 Onion
1/2 ts Turmeric powder
2 tb Vegetable oil
Salt, to taste
Wash and cut potatoes in small pieces. (Each potato
cut into 16 sections is the ideal.) Cut eggplant into
thin slices, about 2 to 3 inches long. Put it in water.
With 2 tablespoons of water, blend the cloves of
garlic, ginger, dried chili or chili powder, and
onion. Make it a thick mixture.
Put a cooking pot over a low heat. Add oil. Add
turmeric powder and blended spices. When the spices
become relatively thick, add potatoes. Mix thoroughly
and put the lid on the pot. Let it cook for 3 minutes.
Now add sliced eggplant. Mix thoroughly. Add 1/2 cup
of water. Put the lid on. Cook for 8 minutes. You
may want to check the vegetables to make sure that the
bottom does not burn.
Add peas and salt. Mix all vegetables and put the lid
back on. Cook for 4 to 9 minutes. When the eggplant
feels soft, turn off the heat. Mix again.
Serve hot or warm.
Anadi Naik in "Vegetarian Journal Reports" Posted by
Karen Mintzias
From G.N
Spinach Ball Curry
For balls:
10oz pkt. frozen chopped spinach
1/4 cup gram flour
1 tsp. garam masala powder (Indian store)
1/2 tsp. red pepper powder (available in Indian store)
1 tsp. ginger paste
1/2 tsp.
salt
oil for frying.
For Curry:
2 Medium Onions
1 large ripened tomato
16oz. can tomato sauce
4 tbs. grated coconut,
1 green chilli
1tsp. salt
1/2 to 3/4 red pepper powder
2 tsps. garam masala powder,
5 tbs. oil
1 1/2 tsp. ginger paste
1 tsp. garlic paste.
Seasoning:
Bay leaf
mustard seeds
4 cloves, 3 cardamoms
1 piece cinnamon stick
coriander leaves (cilantro for decoration)
Thaw chopped spinach. Sqeeze out all the water and use the water to use in
the curry. Grind ginger and garlic to paste. Mix all the ingredients for the
balls with the spinach and make the balls. Heat the oil in a pan and fry the
balls until the flour turns golden brown. Keep them aside.
Grind onion coarsely. Chop the tomato and slice the green chilli. Grind the
coconut. Heat the oil and add bay leaves and other spices. When the mustard
seeds splatter, add onion and fry until the water evaporates. Add the
ginger-garlic paste and then add salt, turmeric, chilli powder and tomato
sauce. Cook for 1 or 2 minutes. Add coconut paste and 1/2 cup of water.
Bring it to boil and let simmer for a few minutes. Add balls and let simmer
on low heat. Add garam masala powder and coriandar leaves (cilantro),
cutting it into small pieces).
This curry goes with chapatis, puris etc.
Serves: 3 to 4
Preparation time: 30 mints
Veggies Unite! - http://www.vegweb.com/
---------- Recipe via Meal-Master (tm) v8.00
Title: Okra Curry
Categories: Vegetables, Indian
Yield: 2 servings
225 g Okra
3 T Oil
Grated flesh of 1/2 coconut
1/2 t Chilli powder
1/2 t Turmeric
1/2 t Ground cummin
225 g Yoghurt
1/2 t Mustard seeds
1 Red chilli, cut into pieces
1 Sprig coriander leaves
4-6 curry leaves
Salt
Wash the okra and dry them on absorbent kitchen paper. Cut into 2.5cm
lengths.
Heat 1 Tbs oil and fry the okra for about 2 minutes, turning gently, until
all the oil has been absorbed. Remove with a slotted spoon and set aside.
Blend the coconut with the chilli powder, turmeric and cumin in a blender,
adding 1 Tbs water to make a smooth paste. Mix this into the yoghurt.
Heat the remaining oil and when hot, add the mustard seeds and red chilli.
Let them sizzle for a few seconds, until all the seeds have popped, then
add the okra.
Turn the heat down and add the yoghurt mix. Cook gently for 2-3 minutes,
stirring to prevent the yoghurt from separating, until hot through. Add
the coriander and curry leaves, and salt to taste.
Source: The Complete Indian Cookbook
Compiled: I. Chaudhary
Gold Coast, Australia
I. Chaudhary
Queensland
>>AUSTRALIA<<
imr...@OntheNet.com.au
from:mn...@bnr.ca
South Indian Hot Meat Curry
Meat - 1 lb, cubed (with or without bones)
Dry red chillies - 10
Ginger, sliced - 2 Tablespoons
Garlic, sliced - 2 Tablespoons
Chopped tomatoes - 1 cup
Onions, sliced - 1 cup
Turmeric powder - 1 teaspoon
cinnamon stick - 1
cardamom - 5
cloves - 6
chopped coriander leaves - 2 Tablespoons
Oil - 1 Tablespoon
Salt to taste (about 1 teaspoon)
Plain, nonfat yogurt - 3/4 cup
Marinate the meat in turmeric powder and salt.
On a low heat, heat the oil and add the red chillies.
Stir for a few seconds till they begin to darken and
remove. In to the oil, add the garlic and ginger and
saute for a few minutes. Add the cup of the onions and
saute till golden brown. Add the meat and brown well.
Put the tomatoes in and stir till dry. Add the dry
chillies, and yogurt along with 1/2 a cup of water.
Cook till done.
Serve with Chappathis/Puris/Rotis/Rice/Bread
Maya :)
File Name: VEGCUR.TXT
File Title: Vegetable Curry with Bananas
Uploaded: 05 June 1993 by Lon Hall
1 tbsp apple cider vinegar
1 clove garlic, minced
1 tbsp ground coriander
1 tsp ground turmeric
1/2 tsp each ground cumin and dry mustard
1/4 tsp each ground ginger and pepper
1 stick cinnamon
2 cardamom seeds
2 bay leaves
1/4 tsp cayenne pepper
2 cups sliced cauliflowerets
2 cups diagonally sliced carrots
2 cups sliced string beans
5 tbsp butter or margarine, divided
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cups thinly sliced raw pared potatoes
2 tsp lemon juice
1 cup chicken broth
4 firm bananas
2 containers (8 oz. each) plain yogurt
In large bowl mix vinegar, garlic, coriander, turmeric, cumin, dry
mustard, ginger, pepper, cinnamon, cardamom seeds, bay leaves and
cayenne. Add cauliflower, carrots and string beans. Mix well; cover
and refrigerate several hours. Melt 4 tablespoons butter in a large
skillet. Add onion and green pepper: cook until tender. Add potatoes,
cover and cook 5 minutes. Add vegetable and seasoning combo,
lemon juice and chicken broth. Cover and simmer 25 minutes. In
another skillet, heat remaining 1 tablespoon butter. Peel bananas, cut
in chunks, add to skillet and cook, stirring occasionally, 5 minutes,
just until tender. Serve curry with bananas and yogurt. Serves 8.
MM: BOMBAY RICE CURRY
---------- Recipe via Meal-Master (tm) v8.05
Title: BOMBAY RICE CURRY
Categories: Vegetarian, Vegan, Vegetables, Main dish,
Indian
Yield: 5 Servings
1 c Onion; finely chopped
2 ts Oil
1 c Eggplant cubes; peeled
1/2 c Raw nuts (peanuts, cashews,
-or pecans)
1 c Fresh tomato cubes; peeled
1 c Apple cubes; peeled
2 lg Garlic cloves; peeled
1/2 ts Ground turmeric
1/2 ts Ground cinnamon
1/2 ts Ground coriander
1 ts Freshly ground pepper (more
-to taste, if desired)
1 ts Salt
1 ts Cumin seeds
1 ts Mustard or dill seeds
2 ts Ground red pepper or chili
-powder
;water as needed
4 c Brown rice; precooked, still
-warm (brown Basmati is
-best)
1/2 c Raisins (optional)
1/2 c Coconut; shredded (optional)
---------------NUTRITIONAL INFO PER SERVING---------------
377 Calories
6 g Protein
62 g Carbohydrate
13 g Fat
2 1/2 Bread servings
2 1/2 Fat servings
1 Vegetable serving
1 Fruit serving
Saute onions in oil in a skillet. Meanwhile, crush
eggplant, nuts, tomato, apple and garlic on a slab or
pound into a paste with mortar and pestle, adding
water if needed to form a soft mass. (Tiny lumps are
fine). Blend spices into the paste, and then stir all
into the soft onions. Taste and adjust spice level--it
is easy to add at this point. Quickly whisk in enough
water to make the spiced vegetable sauce like thick
soup. Pour over warm rice. Garnish with raisins or
coconut if desired.
Source: Vegetarian Journal, Mar-Apr 94/MM by DEEANNE
-----
MM: CAULIFLOWER AND RED LENTIL CURRY
---------- Recipe via Meal-Master (tm) v8.05
Title: CAULIFLOWER AND RED LENTIL CURRY
Categories: Main dish, Indian, Vegetarian
Yield: 4 Servings
1/2 c Red lentils, rinsed
1 sm Onion, chopped
2 ts Madras curry powder,
1/2 ts Salt
1/4 ts Turmeric
4 ea Plum tomatoes, chopped
4 c Cauliflower florets
1 ea Jalapeno pepper, halved,
-- seeded, thinly sliced
1 tb Vegetable oil
1 tb Cumin seeds
3 ea Cloves garlic, minced
2 ts Minced fresh ginger
1/4 ts Cayenne pepper
2 tb Fresh lemon juice
1 tb Chopped fresh cilantro
1 ts Sugar
In a large saucepan over low heat, combine lentils,
onions, curry powder, salt, turmeric, and 2 cups
water; bring to a simmer. Cover and cook, stirring
occasionally, until the lentils are soft and the sauce
has thickened, about 45 minutes. Add tomatoes,
cauliflower, and jalapeno peppers and simmer, covered,
until the cauliflower is tender, 8 to 10 minutes
longer. Remove from heat.
Heat oil in a small skillet over medium-high heat. Add
cumin seeds and cook for about 10 seconds. Add garlic
and ginger; saute until the garlic is lightly browned,
about 1 minute. Stir in cayenne and immediately add
the oil-spice mixture to the cauliflower mixture. Stir
in lemon juice, cilantro, and sugar. Taste and adjust
seasonings with additional salt and cayenne.
Serve over rice.
"Eating Well" September/October, 1993 From: Terri
Woltmon Date: Fri, 04-0
-----
MM: CURRY IN A HURRY
---------- Recipe via Meal-Master (tm) v8.05
Title: CURRY IN A HURRY
Categories: Indian
Yield: 4 Servings
1 lb Shrimp or boneless, skinless
-chicken breasts
2 1/2 tb Oil
1 1/2 ts Curry powder
1/4 ts Red chili powder or
-cayenne pepper
1 ts Crushed garlic
1 cn Crushed or whole skinless
-tomatoes, chopped (1 lb)
1 ts Crushed ginger (opt)
Salt to taste
1 tb Heavy cream (opt)
1/4 c Fresh chopped coriander
1/2 ts Lemon juice
If using shrimp, clean and devein. Saute them lightly
on both sides until they become pinkish, then set
aside. If using chicken, cut the meat into 1" strips
and set aside. In a saucepan or wok, heat the oil and
"splutter fry" the curry powder and red chili powder
and then the garlic rapidly for 30 seconds. Add the
tomatoes, then add the ginger, if desired, and salt;
mix well and bring to a boil. Add the chicken or
shrimp, and simmer until cooked (3-5 minutes for the
shrimp, 6-10 minutes for the chicken). Finally, do the
"fimmering" process, simmering on high heat until the
oil floats to the top for a minute or so. Remember
that overcooking or overspicing can kill the curry.
Use the optional cream to tame the curry or adjust the
flavor. Garnish with freshly chopped coriander and a
squeeze of lemon juice. Serves 2 as a main dish, 3-4
when served with other dishes.
-----
MM: DOPIAZA (MEAT AND ONION CURRY)
---------- Recipe via Meal-Master (tm) v8.05
Title: DOPIAZA (MEAT AND ONION CURRY)
Categories: Main dish, Meats, Indian
Yield: 4 Servings
3 lb Chicken; joints -=OR=-
1 1/2 lb Lean meat; cubed
1 lb Onions; finely chopped
4 Garlic cloves; finely choppd
1/2 c Ghee or oil
5 fl Plain yoghurt
1 lb Onions; thinly sliced
4 Fresh tomatoes; halved
1 tb Fresh parsley or coriander
-(cilantro); chopped
Salt
--------------------------SPICES--------------------------
6 Cloves
1 Brown cardamom
2 Inches cinnamon stick
1/2 ts Ground ginger
1 ts Turmeric
1 ts Ground chillies (cayenne)
1 ts Garam masala
A north indian dish, Do(two)-piaza(onions) gets its
name because onions appear twice in the cooking
process. the first batch is fried and the second goes
in raw later. Some recipes claim that the onion
quantity should be twice that of the meat, and if you
love onion, you can do this, but this recipe achieves
a sweetish savoury taste with less. You could use
pork, beef, mutton, lamb or chicken etc.
If using chicken, skin it and cut into joints. If
using meat, remove fat, and cut into 1" cubes. Fry the
finely chopped onions (the 1st quantity) and garlic
until golden in the ghee or oil. Fold in the spices
and stir fry about 5 minutes.
combine mixture with meat or poultry, the yoghurt and
a cup of water, and put it all into a casserole (dutch
oven). Place in a preheated oven at Gas mk 4 350F 180C
and cook for 20 minutes (or longer if using beef).
Add and mix in the raw thinly sliced onions (the
second quantity), and tomatoes, together with the
coriander or parsley. Salt to taste. Raise heat to
425F 220C Gas 7 and cook for a further 40 minutes or
so.
Recipe from Indian Restaurant Cookbook - Pat Chapman
ISBN 0 86188 378 0
From: Ian Hoare Date: Sat, 05-0
Sound Advice Intercook (823)
-----
MM: EGG CURRY
---------- Recipe via Meal-Master (tm) v8.05
Title: EGG CURRY
Categories: Indian, Dairy
Yield: 6 Servings
2 tb Salad oil
1/2 c Chopped onion
1 Clove garlic, crushed
1 ts Crushed coriander seed
1/2 ts Ground turmeric
1/4 ts Ground cumin
1/4 ts Ginger
1/8 ts Cayenne
2 Chicken-bouillon cubes,
Dissolved in 1 1/2 cups
Boiling water
6 Hard-cooked eggs, halved
Lengthwise
1 ts Salt
1 c Cooked peas, drained
1 ts Lemon juice
4 1/2 c Cooked white rice, drained
1. In hot oil in medium skillet, saute onion and
garlic until tender-about 5 minutes.
2. Add coriander, turmeric, cumin, ginger, and
cayenne; cook stirring, 2 minutes.
3. Add bouillon; simmer slowly 10 minutes, or until
mixture is slightly thickened.
4. Add eggs, salt, and peas; simmer gently until
thoroughly heated-about 5 minutes. Add lemon juice.
Serve over hot rice.
-----
* Exported from MasterCook *
Emerald Curry
Recipe By : Andrew M. Harding
Serving Size : 2 Preparation Time :0:00
Categories : Accompaniment Indian
Vegetable/Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces spinach -- washed
3 whole tomatoes -- skinned
1 tablespoon coriander leaf
1/2 pound potatoes -- parboiled
1/2 pound broccoli florets -- parboiled
1 small onion -- sliced
3 garlic cloves -- chopped
1 piece ginger -- chopped
1 tablespoon Curry Powder 1
1 teaspoon garam Masala
1 pinch asafoetida
1 tablespoon mustard oil
1 teaspoon coconut oil
1 whole red chilli
Par boil potatoes for 10 minutes, add broccoli and continue to par boil for
4 minutes. Put to one side.
Puree spinach, chilli, coriander.
Saute onion, garlic, ginger in oil.
Add curry powder fry for 1 minute.
Add puree, potatoe, brocolli, asafoedita, garam masala.
Simmer for 5 minutes.
Serve.
- - - - - - - - - - - - - - - - - -
NOTES : I call this curry, emerald, because it is a bright green colour.
Carrots and yellow pepper could be added to give a contrast of colour.
MM: A FANCY CURRY POWDER
---------- Recipe via Meal-Master (tm) v8.05
Title: A FANCY CURRY POWDER
Categories: Indian, Condiments
Yield: 1 Servings
2 1/2 ts Fenugreek
1 ts (about 20 pods) cardamom
Seeds (cracked with a
Cleaver to release seeds)
3 tb Coriander seeds
1 tb Cumin seeds
1 tb Mustard seeds
6 Cloves, whole
1 3 in cinnamon stick, thin
And broken into pieces
1/4 ts Ground mace
1/4 ts Nutmeg, grated
1 Big pinch cayenne
2 tb Turmeric, ground
Hot pepper, toasted and
Dried (to taste)
Preheat oven to 225 degree F.
In a small pan, combine fenugreek, cardamom,
coriander, cumin and mustard seeds, cloves, and broken
cinnamon stick. Bake for 15 minutes, shaking the pan a
few times. Let cool.
In bowl, combine the toasted spices with the mace,
nutmeg, cayenne, tumeric and peppers. Place in a
spice mill and grind to a powder. Store in an airtight
container. Makes a 1/2 cup of curry powder.
Recipe: Chuck Ozburn in Pok, New York
-----
* Exported from MasterCook *
Curry Powder #2
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Spices
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 T Coriander
2 T Tumeric
1 1/4 T Cumin seed
1 T Whole black peppercorns
1 T Cayenne pepper
1/2 T Cardamom
1 Ea 1/2" Stick Cinnamon
1/4 T Cloves
1/4 T Ginger
Mix thoroughly and grind very fine.
swe...@ix.netcom.com (Sharon Raghavachary)
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Curry Powder #3
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Spices
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 C Coriander seeds
3/4 C Mustard seeds
1/4 C Fennel seeds
2 Tb Celery seeds
2 Tb Ground mace
2 Tb Ground turmeric
1 1/2 Ts Ground cloves
1 Tb Crushed red pepper flakes
1 1/2 Ts Fresh ground black pepper
15 Coins dried ginger
3 Cloves dried garlic
1. Position rack in lower third of the oven. Preheat to 300 deg .F 2.
Combine coriander,
mustard, cumin, fennel, celery, mace, turmeric and cloves in 11 x 8 x 2
glass baking dish. Stir
thouroughly. 3. Bake in preheated oven for 30 minutes, stirring
occasionally. Cool completely. 4.
Stir in the red pepper flakes, dried ginger and dried garlic. 5. Working in
small batches, grind
mixture finely in a spice mill, coffee grinder, mini food processor, or
blender (mixture ground in a
blender will not have as fine a texture). Divide evenly among jars. Seal
tightly. Keeps fresh for
up to 6 months.
Makes 5 4-ounce jars.
swe...@ix.netcom.com (Sharon Raghavachary)
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Curry Powder #4
Recipe By : How To Make Good Curries by Helen Lawson Copyright 1973
Serving Size : 6 Preparation Time :0:00
Categories : Spices
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 C Ground Tumeric
1 1/3 C Coriander Seeds
1 C Cumin Seeds
2 Oz Dried Root Ginger
2 Peppercorns
1 Oz Cardamom Pods
1/4 C Fennel Seeds
1/4 C Dried Red Chilis
1/4 C Blades Of Mace
1 1/2 Tb Whole Cloves
2 Tb Mustard Seeds
2 Tb Poppy Seeds
Store in an airtight jar after blending well.
NOTE: A more robust basic blend.
amanda
Sheri McRae she...@zeta.org.au
Vegetable Biryani
Recipe By : Sundays at Moosewood
Serving Size : 6 Preparation Time :0:00
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
rice
1 tbl. vegetable oil, butter, or ghee
generous pinch of saffron
1 pinch turmeric
1/2 tsp. salt
2 1/4 cups hot water
1 cup chopped onion
2 tbl. veg. oil or ghee
2 tsp. grated peeled fresh ginger root
1 1/2 tsp. ground cumin seeds
1 1/2 tsp. ground coriander seeds
1/2 tsp. cinnamon
1 pinch cayenne ( or to taste )
1/2 cup water
1 small sweet potato ( or 1 medium carrot -- diced )
2 cups small cauliflower florets
1 medium red or green bell pepper -- diced
1 tomato -- diced
1/2 cup green peas (fresh or frozen )
1/3 cup raisins
3/4 cup canned or cooked chick peas
salt to taste
toasted cashews or almonds
In a saucepan with a tight-fitting lid, saute the rice briefly in one tbl.
of oil or ghee, stirring to coat each kernel. Crumble in the saffron. Add
the turmeric, salt, and the hot water. Bring the rice to a boil, cover the
pan, and reduce the heat. Simmer for 30 minutes.
While the rice is cooking, prepare the vegetables. Saute the onions in 2
tbl. oil or ghee for 5 minutes. Mix in the ginger, cumin, coriander,
cinnamon, and cayenne and cook for a minute, stirring constantly. Add 1/2
cup water, the sweet potato or carrot, and the cauliflower. Cover the pan
and cook on low heat for 3 or 4 minutes.
Stir in the bell pepper, tomato, peas, raisins, and chick peas. Continue
to simmer until the vegetables are barely tender, adding a little more
water if necessary to prevent sticking. Add salt to taste.
Butter a 2 1/2 qt. casserole dish and spread half the rice in the bottom.
Top it with the vegetable mixture and then the remaining rice. Cover the
dish tightly and bake at 350 F. for about 30 minutes. Garnish with toasted
cashews or almonds. Vegetable Biryani is also good with plain yogurt,
hard-boiled eggs, your favorite chutney, or Fiery Onion Relish.
- - - - - - - - - - - - - - - - - -
Carbohydrate; 0mg Cholesterol; 184mg Sodium
From: KAREN RUEDEBUSCH
Sabzi Biryani India
Vegetables and Rice
3 cups raw long-grained rice (preferably Basmati)
6 cups water
4 T oil
1 t. cumin seeds
2 medium onions, thinly sliced
1/2 lbs. Cauliflower, chopped
1/2 lbs. Potatoes, peeled and cubed
1/4 lbs. Green beans, chopped
1 t. turmeric powder
salt to taste
3 T garam masala powder (recipe follows)
1 cup yogurt
1 cup ghee (clarified butter)
juice of 4 lemons
1/4 t. saffron, soaked in 2 t. warm milk
1 cup chopped mint leaves
1 cup chopped coriander leaves (cilantro)
Cook the rice with water in covered saucepan for 15-20
minutes. Set aside. In a wok, heat the oil and ad cumin
seeds. Fry 2 minutes. Stir and add the sliced onions.
Fry till they are golden. Add all the vegetables and
fry them for 2 minutes. Cover and simmer for 5 minutes
more. Add turmeric, salt and garam masala. Taste one of
the vegetables. If it is not sufficiently cooked, add 1/2
cup hot water, cover and cook a few minutes more. Add
the yogurt and stir gently. Grease a heavy pan or
flame-proof casserole. Put a layer of vegetables, a layer
of rice, and a tablespoon of warm ghee, a tablespoon of
lemon juice, some saffron-flavored milk and lots of chopped
mint and coriander leaves. Repeat layering until all
ingredients are used up. Cover the pan and simmer on very
low heat 20 minutes.
VEGETABLE BIRYANI
1 onion, peeled and chopped
2 cups chopped mixed vegetables
(e.g., potatoes, green beans, cauliflower, carrot)
4 tablespoons light vegetable oil
1 1-inch cinnamon stick
6 cloves
2 large black cardamom seeds
1 teaspoon black cumin powder
1 teaspoon salt
1 teaspoon coriander
1 teaspoon garam masala
1 teaspoon turmeric powder
1 teaspoon chili powder/cayenne
2 cups raw Basmati rice (rinsed 4 times, soaked 20 minutes)
or 4 cups cooked, non-sticky, long-grain rice
Fry onion in oil until light brown. Add spices
(cinnamon through salt in the ingredient list.) and fry for 1 minute.
Add vegetables and fry for 4-5 minutes.
Add rice (and 4 cups water if uncooked.)
Add remaining spices (coriander through chili powder in the ingredient
list.)
Bring to a boil and reduce temperature slightly until the bubbles emerge
through the rice.
Cover and reduce heat to low.
Cook for 12-15 minutes without stirring.
Garnish with fresh coriander.
Serve with raita or salad.
From: v...@tiac.net (Vegetarian Resource Center)
Vegetable Biryani
2 1/2 cups rice (basmati preferred)
2 med-large onions, sliced real thin
To soak: in 2 cups thick yogurt, For best results: soak for 2-3 hours.
6 med tomatoes, diced
6 cardadmoms
6 cloves
6 cinnamon sticks
1 tspn turmeric
1 tspn garam masala
2 tspn coriander powder
1/2 tspn red chilli powder
1 bunch chopped coriander
1 bunch fresh mint leaves, torn
5 green chillies, slit
Grind to paste: (and add to above yogurt mix to soak)
4-5 cloves garlic, 4 green chillies, inch ginger.
Fry half the onions in a little ghee/oil until transluscent, add
washed drained rice, stir till oil coated and a little crisp. Cook
on low, low heat till 3/4 quarters done. Remove from heat.
Sliver veggies. (carrots, beans) (cauliflower in small florets)
Warm 4 tbspns oil and a litle ghee for flavor. Drop bay leaves, fennel,
star anise (a must!). Fry onions till clear. Add veggies, stir until
crisp cooked. Add yogurt mix. Salt to taste. And cook it down till thick
and spoonable.
Pre-heat oven to 400.
Spread some rice in a large aluminum baking pan, then alternate by
spreading some of the yogurt mix. Repeat, alternating rice and yogurt
mix till everything is used up. Cover tightly with foil wrap by
crimping foil over edges of pan. Bake for 30 mins.
Note: Water for cooking basmati is two times the measure of rice.
Removing rice off heat after it is three-quarters done should
leave some fluid content that will get absorbed in the baking
process. Baking allows the flavors to seep in evenly as well as
make the rice fluffy.
Serve with a raita and a light curry of your choice.
MM: GARDEN BIRYANI
---------- Recipe via Meal-Master (tm) v8.05
Categories: Indian, Rice
Yield: 4 Servings
4 tb Mild, light-flavored olive -
Oil
1 Onion; chopped
1 Garlic clove; minced
1 sm Red or green bell pepper;
- 1" pieces
2 c Raw brown rice
1 ts Minced fresh ginger root
1/4 ts Ground cloves
3/4 ts Ground cinnamon
1/2 ts Ground cumin
4 c Boiling water
1 c Fresh or frozen green beans;
- cut in 1 1/2" pieces
1 c Strip-cut carrots;
- 1 1/2 " strips
3/4 c Broccoli florets
3/4 c Cauliflower florets
1 c Diced potato
1/2 c Fresh or frozen green peas
1/2 c Unsalted peanuts or cashews
Heat 3 tablespoons of the olive oil in a large
heavy saucepan over medium heat. Saute the onion,
garlic, and red or green pepper for 5 minutes. Add
the rice and stir until it is coated with oil.
Add the ginger, cloves, cinnamon, cumin, and stir
over medium heat for 2 minutes.
Add the boiling water. As soon as the water
returns to a boil, add the green beans, carrots,
broccoli, cauliflower, potato, and peas. Cover and
gently simmer the mixture for 45 minutes, until rice
is tender.
Immediately before serving, heat the remaining
tablespoon olive oil in a skillet over medium heat and
saute the nuts until they are slightly toasted.
Sprinkle over biryani. This recipe serves 4.
Comments: Biryani is a form of rice pilaf from
northern India. It is a treasure chest of vegetables,
spices, and nuts. This version is made with brown rice.
Recipe Source:
THE GARDEN VARIETY COOKBOOK by Sarah Schlesinger
(c) 1992.
Villard Books, a division of Random House, New
York - 357 pages - $20.00.
As reprinted in the Jul/Aug, 1993 issue of Cookbook
Digest.
amanda
Carrot Kheer
Source: Samatha Kommana (kom...@minna.iit.edu)
Title: Carrot Kheer
Serves: Unknown
Rating: Quick and easy.
Type of Recipe: Dessert
************************************************************
Ingredients (Student's way of measuring) :
4 carrots (medium size)
3 cups vitamin-D milk
8 cashewnuts (Ground)
3 cardamom
sugar (this depends on your taste)
1 cup water
Procedure :
Cook carrots, its easier in a pressure cooker, otherwise
boil in water as you would boil potatoes.
Blend cooked carrots to a paste (not too fine).
In the meantime heat milk and water, when it begins to boil,
lower heat, add carrot paste, sugar and cracked cardamom seeds.
Stir constantly, there's a tendency for milk to burn
at the bottom of the vessel.
When this mixture begins to boil, turn off the stove and
add ground cashewnuts.
You can have this kheer either hot or cold.
Tips: Kheer tends to thicken as it cools.
Hope you enjoy this as much as I do, and have flashbacks
of good times at home.
http://www.site.gmu.edu/~sneelam/AP/recipe/recipes.html
Coconut Burfi or 1234 Sweet
Source: Shama K. Pullabhotla (spu...@ctp.com)
Title: Coconut Burfi or 1234 Sweet
Serves: unknown
Rating: Mouth-watering.
Type of Recipe: Dessert
************************************************************
Ingredients:
Ghee.......1 Cup (One can get ghee from any Indian grocery stores)
Fresh shreded coconut.....2 Cups
Sugar......3 Cups
Milk.......4 Cups
P.S. Now you know why I call it a 1234 Sweet :-)
Procedure:
Add all the four above mentioned ingredients to a deep non stick vessel
Allow the milk to boil on low flame stirring the contents occassionally
Once the milk starts thickening, check if the mixture has attained
the required consistency
(A simple test is to wet your hand, put some mixture on the palm and see if
you can roll it up into a ball. If you cannot, then wait for some more time
before you can try it out again)
Keep stirring the contents throughout the whole process
Once the consistency is right, pour the mixture on to a greased tray
(greased with ghee or butter)
Cut the mixture into squares and allow it to cool
http://www.site.gmu.edu/~sneelam/AP/recipe/recipes.html
Title: CURRIED FRUIT
Categories: Desserts, Fruits, Indian
Yield: 8 servings
1 cn Peach slices; (16oz)
1 cn Pear slices; (16oz)
1 cn Pineapple chunks; (16oz)
2 tb Butter; melted
1/4 c Brown sugar
1 ts Curry powder
1 cn Dark sweet cherries; pitted
-(16oz)
Combine fruits, except cherries, in baking dish. Stir
together butter, brown sugar and curry. Pour over
fruits.
Bake at 325F for 15 minutes. Gently stir in cherries.
Bake for 15 minutes more. Serve Warm.
From Syracuse Stage/Theatrical Seasonings
NOTE:..why not fresh fruit if it is in season...
-----
* Exported from MasterCook *
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tablespoons Ground rice
3 Tablespoons Sugar
1/2 Teaspoon Ground cardamom
1 Tablespoon Rose Water
Or 2-3 Drops Rose Essence
2 Tablespoons Blanched pistachios
or Almonds
Take some of the cold milk and mix with the ground rice
to a smooth cream. Bring the rest of the milk to the boil
with sugar, stirring with a wooden spoon. Remove from heat
and stir in creamed ground rice, then return pan to heat
and stir constantly until mixture bolis and thickens. Boil,
stirring for 3 minutes. Sprinkle over the cardamom, rose
water or essence and half the pistachios, chopped. Stir
well. Pour into individual dessert dishes. Decorate tops
with remaining pistachios or almonds, slivered. Serve warm
or chilled.
Compiled by I. Chaudhary of Oz
- - - - - - - - - - - - - - - - - -
Categories: Desserts, Indian
Yield: 6 servings
4 c Granulated sugar
3 Cardamom pods; slightly crushed
2 c Powdered milk
1/2 c All-purpose flour
1/2 c Vegetable oil
1/2 c Milk
Vegetable oil; for deep fryi
(enough to have 3 inches in
Recipe by: "An Invitation to Indian Cooking" by Madhur Jaffrey
First make the syrup. In a 4 qt. pot combine 4
cups of water, the sugar, and the cardamom. Lower
heat. Simmer 2 to 3 minutes, or until all the sugar
has been dissolved. Do not stir.
Pour half the syrup into a serving bowl (about a
3-quart size.) Leave the other half in the pot, with
the cardamom pods.
Combine the powdered milk, flour, oil, and milk
in a bowl. Make a soft dough. Make small, smooth
balls out of the dough, each about 1 inch in diameter.
You should be able to make more than 2 dozen jamuns.
Heat oil for deep frying in wok, karkai, or any
heavy-bottomed wide pot. You should have at least 3
inches of oil. Keep on low flame. The jamuns need to
be fried slowly.
Put a jamun into the oil as a test. If it begins
to brown immediately, your heat is too high. Each
jamun should take 4 to 5 minutes to get a reddish
brown color on all sides. If the first jamun does not
turn out right, correct the heat. It is better to take
this precaution than have a whole batch burn outside
and stay raw inside.
Now put in 6 jamuns at a time. Turn them over as
they turn reddish brown on one side. As they get
fried, put them into the syrup in the pot. Bring this
syrup to a boil. Let each batch simmer in the syrup
for 5 minutes. When the jamuns are "syruped," lift
then out with a slotted spoon and place them in the
fresh syrup in the serving bowl. Keep frying and
"syruping" a barch at a time - as one batch fries,
another can "syrup" until they are all done. When
cool. cover serving bowl with plastic wrap and
refrigerate. The syrup in the pot can now be
discarded. Serves 6 to 8.
To serve: Gulab jamuns can be served cold, at
room temperature, or slightly warmed. Remember you
serve yourself the gulab jamun, not the syrup in the
bowl!
-----
MM: Indian Rice Pudding (Kheer)
---------- Recipe via Meal-Master (tm) v8.03
Title: Indian Rice Pudding (Kheer)
Categories: Miamiherald, Desserts, Ethnic, Indian
Yield: 8 Servings
2 c Water
1 c Rice
5 c Coconut milk
1 1/4 c Sugar
1/2 ts To 1 ts ground cardamom
pn Salt
1 ts Vanilla extract
Bring the water to a boil in a medium saucepan. Add
the rice, cover, reduce heat to low and simmer until
the liquid is absorbed, about 18 minutes.
Add the coconut milk, sugar, cardamom and salt.
Simmer, uncovered and stirring frequently, over medium
heat until thickened, about 20 minutes. Remove from
heat and stir in vanilla. Pour the pudding into
individual bowls. Serve warm or chilled.
Per serving: 725 cal; 7g pro, 76g carb, 48g fat(75%),
76mg sodium
Source: Miami Herald, 9/5/96
formatted by Lisa Crawford
---------- Recipe via Meal-Master (tm) v8.00
Title: Barfi Badam (Almond Cream Sweetmeat)
Categories: Desserts, Indian
Yield: 16 pieces
4 c Milk
3/4 c Sugar
125 g Blanched almonds, pulverised
In blender, or 1 cup ground
Almonds
Pinch of ground cardamom
2 T Blanched pistachio nuts
Edible silver leaf-optional
In a heavy-based saucepan or large frying pan boil the milk over fairly
high heat, stirring all the time, until it is reduced and very thick. Add
sugar and stir for 10 minutes on low heat. Add the ground almonds and
continue to cook and stir until the mixture comes away from sides and base
of pan in one mass. Remove from heat, sprinkle cardamom over and mix well.
Turn on to a greased plate. Smooth top with back of butter spoon. Cool
slightly, mark in diamond shapes with knife and decorate with halved
pistachio nuts and sliver leaf.
Before it is quite firm cut with sharp knife along the markings then leave
to get quite cold before separating into pieces.
I. Chaudhary
Gold Coast-OzKHEER (VERMICELLI PUDDING)
==========================
Recipe from Dalbir Chadda:
This has been my all time favorite dessert. Ever since I was very
little, I can remember asking for seconds and thirds. What makes this
dessert unusual is that it is not as sweet as most Indian desserts. It
is fairly simple to make. Make sure that the vermicelli is very fine
(angel hair pasta is ok but the very fine vermicelli that can be bought
at chinese stores is the best).
Ingredients:
------------
1 stick Butter
2 handfuls Very fine vermicelli
4 cups Milk
1 pint Whipping cream
1 handful Raisins
3 tblsp Sugar
4 Almonds (optional) peeled and thinly sliced
Method:
-------
Melt butter in a 4 qt pot. Break vermicelli into 3" pieces. Over low
heat stir vermicelli into butter until it turns light brown. Pour in
the milk and stir over medium heat until it boils. Put in the raisins,
almonds and sugar.
Continue to cook under low heat for 10 minutes. Add whipping cream and
continue to cook for a couple of minutes. Remove from heat and, when
cool, chill in the refrigerator before serving
RICE FLOUR PUDDING
==================
(6 servings)
Ingredients:
------------
4 1/2 c Milk
3/4 c Sugar
2 oz Rice flour
6-8 drops Rose water
1 oz Almonds
1/2 oz Pistachio nuts
Method:
-------
Blanch (optional) and shred nuts. Mix rice flour into the milk and mix
until smooth. Cook over medium heat until a creamy consistency is
achieved (20-30 minutes?). Simmer and add sugar and stir for 2-3
minutes more.
Cool (in refrigerator for 30 minute) add the rose water, almonds and
pistachios (maybe before it cools). Pour into individual dishes and
serve.
BESAN BURFI
===========
Ingredients:
------------
1 c Besan
1 c Shortening
1 c Sugar
4 seeds Cardamom
Nuts (optional)
Method:
-------
Melt shortening in a pan. Turn down heat and add cardamom and Besan.
Fry, stirring constantly to prevent burning until it has changed to a
brown color and smells done. (Test: a few drops of water sprinkled on
it sputters instantly).
Turn off the heat and stir in the sugar. Spread 1/2" thick onto a
platter. Cut into diamond shapes after it has cooled down.
KHEER
=====
Ingredients:
------------
1/2 c Rice
4 c Milk
1/4 c Raisins
3/4-1 c Sugar
1 t Cardamom seeds
1/4 c Shredded blanched almonds
6-8 drops Rose water
1/2 c Water
Method:
-------
Wash and drain the rice. Soak in 1/2 c water for 1/2 hour. Boil the
rice in the same water until it is coated and the water dries up. Add
the milk and simmer on low heat for 1 1/2 hours.
Scrape the sides and bottom frequently to prevent sticking and mash rice
while stirring. When it is creamy, add sugar and stir in well. Remove
from heat and add crushed cardamom seeds, rose water and shredded
almonds.
Serve hot or cold decorated with silver leaves (optional). [Silver
leaves are VERY FINE, tasteless sheets of silver.]
GULAB JAMUNS (EASY METHOD)
==========================
Ingredients:
------------
1 c Bisquick
2 c Carnation powder
2 c Water
1 1/2 c Sugar
4 pods Cardamom
few drops Rose water
1/2 stick Butter (4 T)
1/8 c Yogurt
Milk
Oil for frying
Method:
-------
Heat butter and pour in a bowl. Add Bisquick, carnation powder and
yogurt and blend together. Knead well adding milk if necessary. Make a
smooth ball, cover and let rest (30 minutes?). Make 12-14 small balls.
Heat the water, add sugar, bring to boil, add cardamom seeds and simmer.
Boil, then simmer to reduce the water by half. Heat the oil until hot
and fry the balls to a golden brown or until they are dark
brown---almost black.
Soak in sugar syrup until they double in size (1 hour or overnight).
Serve hot or cold.
SUJI HALVA (SEMOLINA HALVA)
===========================
(4-6 servings)
Ingredients:
------------
1/2 c Suji (semolina)
1/2 c Sugar
1/2 c Ghee
1 1/2 c Water
1 oz Sliced almonds
1 oz Raisins
8 Green cardamoms
Method:
-------
Boil sugar and water together for 5 minutes. Heat ghee add suji and
stir on low heat until mixture becomes light creamy in color and ghee
leaves the side of the pan. Add the syrup and stir briskly until it is
absorbed in the semolina. Mix in crushed cardamom seeds, almonds, and
raisins. Serve hot.
SEWIAN (VERMICELLI)
===================
Ingredients:
------------
2 c Sewian (vermicelli)
3 1/2 c Milk
3/4 c Sugar
1/4 t Rose water (or 6-8 small cardamom seeds)
Ghee
Method:
-------
Fry the sewian in hot oil until golden brown. Heat the milk to boiling
and add the sewian. Cook until the milk is reduced by half. Add sugar
and cook on low heat until creamy (about 25 minutes). Remove from the
heat. Add in rose water. Decorate with blanched finely shredded
almonds and pistachio nuts and silver leaves if desired.
RASGOOLA
========
Ingredients:
------------
1 ltr Homogenized Milk
2 tsp White Vinegar
1 1/2 C Sugar
3 C Water
Method:
-------
Bring the milk to a boil and add vinegar to the boiling milk to separate
the whey. Throw away the liquid part by sifting the stuff onto a muslin
cloth. Pour some cold water over the curd to cool and wash it. Discard
the water and hang the cloth for 15-20 minutes to let the excess water
drip off.
Put the curd in a food processor or blender and blend at high speed to
get a smooth consistency. You may add just a little (1 tsp or so) water
while blending, if the curd is too dry and will not blend. Be very
careful so as not to add any extra water. Remove the paste and make
small balls (1-2" in diameter).
Boil water in a wide vessel. Make sure that there is at least 2-3" of
water in the vessel. If not, add more water and increase the quantity
of sugar proportionately. Add sugar to the boiling water to make a
light syrup.
Continue boiling the syrup and gently drop the curd balls in the boiling
syrup. Cook the balls in the boiling syrup for 30-40 minutes. Remove
from the heat and let the stuff cool down. Put the balls and the syrup
in a storage container and refrigerate (don't freeze). Serve cold.
MANGO ICE CREAM
===============
This is a great desert which can be made with very little effort. You
can replace the Mango pulp with any other pureed fruit.
Ingredients:
------------
1 can Condensed Milk
12 oz. Whipped cream(Cool whip)
1 can Mango pulp (Alphonso)
It is very confusing to describe quantities as 1 can. Well, I do not
remember the exact numbers so let me describe the sizes. The Mango pulp
can is about 6" high and 3" in diameter. I think it is the only size
available in an Indian store. The condensed milk can is about 3" high
and about 2.5" in diameter and should be available in your neighbourhood
grocery store.
Method:
-------
Mix all of the pulp, condensed milk and whipped cream in a bowl. Put in
the freezer for about 8 hours.
amanda
Reshmi Kabab (Bangladesh)
Ingredients:
2 lb boneless chicken
4 medium sized onions
2" ginger
8 cloves garlic
1 bunch of coriander (cilantro) leaves
1 tsp cummin (jeera) seeds
white pepper to taste (around 1 tsp if you don't have a prior)
1 tsp garam masala (available in indian stores)
2 eggs
salt to taste
(for garnishing)
lemon
spring onions (red onions are ok)
Mince the chicken
Grind all ingredients together except eggs and salt
Mix in the eggs and salt
Shape into sausages, put on skewers and cook over
charcoal fire or in rotisserie till tender
Garnish with onions and lemon
http://www.asel.udel.edu/~kazi/bangladesh/bdfruits.html
Suraj Turkey Kebabs
Kabab
These delicious turkey patties are named for my friend Suraj, who taught me
how to eat like
a
good Hindu . . . with my hands! This dish can be served as little patties or
baked as a loaf.
The loaf has the advantage of making attractive leftovers for cold
sandwiches.
Serves 4 to 6
1 1/4 pounds lean ground turkey
1 teaspoon urad dal
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/4-1/2 jalapeño chili, minced
2 cloves garlic, peeled and minced
1/2 teaspoon shahi masala (see recipe below)
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon salt
5 tablespoons fresh basil leaves, cut in a chiffonade (see Cooking Notes
below) and then
again crosswise
1 egg, slightly beaten
2 teaspoons flour
2 tablespoons vegetable oil
Garnish: Fresh basil sprigs
If making the turkey loaf, preheat the oven to 350°F.
Place the turkey in a large bowl. Heat a small skillet over medium-high
heat. When hot, add
the
urad dal and toast until golden brown, 2-3 minutes. Transfer to the turkey
bowl. In the same
skillet, toast the coriander, cumin and fennel seeds until they release
their aroma. Be careful
not to burn! Transfer the spices to the turkey bowl. Add the remaining
ingredients, except the
oil and garnish, and mix well using your hands to evenly disperse the
flavors into the meat.
If making patties, form the turkey mixture into 3-inch rounds. Heat 1
tablespoon of the oil in
a
large skillet over medium-high heat. Meanwhile, put a paper towel on a
plate. When the skillet is
hot,
add as many patties as will fit and cook for 2-3 minutes on each side.
(Alternatively, the patties
can be broiled, with the oven rack adjusted to the highest notch, for 2-3
minutes on each side.)
Check to make sure the centers are done. Remove the patties to the paper
towel-lined plate.
Dab any
grease from their tops and transfer to a serving dish. Garnish with sprigs
of basil and serve hot.
If making the turkey loaf, form the meat into two 3-inch by 5-inch loaves
and place them into
a
baking dish. Bake for 45 minutes. Cut the loaves into slices and transfer
them to a serving dish.
Garnish with sprigs of basil.
Cooking Notes
Basil Chiffonade: The chiffonade is the easiest way to cut basil with
minimal bruising of the
leaves.
Starting with a large leaf, stack 10-15 de-stemmed leaves in a pile. Roll
the leaves carefully into
a
loose tube shape and slice diagonally to create 1/4-inch strips.
This recipe copyright 1995 by Culinary Alchemy, Inc.
Shahi Masala
This Gujarati-style masala is one of our favorites, it has incredible depth
in its fragrance.
When mixed with yogurt, it can be used as a marinade for almost anything.
Yields approximately 3 tablespoons
12 whole green cardamom pods
1/8 teaspoon cardamom seeds (seeds from approximately 5 green cardamom pods)
1 1/2 teaspoons black peppercorns
1 teaspoon coriander seeds
2 dried hot red chilies
1 teaspoon fennel seeds
A large pinch ajwain seeds
A large pinch ground asafetida
1 teaspoon turmeric
Put all the masala ingredients, except the asafetida and turmeric, in a
medium skillet.
Toast the spices over medium-high heat, swirling the skillet occasionally,
until they become
fragrant, about 3-5 minutes. Let the spices cool slightly, transfer them to
a spice/coffee
grinder and pulse the switch to pulverize them into a fine powder. Empty the
powder into a
small bowl and mix in the asafetida and turmeric. Transfer the blend to a
storage container.<br>
This recipe copyright 1995 by Culinary Alchemy, Inc.
Twin Peaks CyberGourmet Trading Post Recipes
http://tpeaks.com/recipes.html
Vegetarian Patties
(Sabzi Kabab)
This is a meat lookalike dish that is flavored to taste like meat. Kabab
means mince in Hindi,refering to minced meat. Vegetarian meat patties are a
specialty of the Moghul city of Agra. They are a favorite of all Indian
vegetarians, because the dish satisfies their curiosity without getting them
into trouble with God or endangering the soul.
makes 24 kababs
For cooking the peas:
1 1/2 cups yellow split peas (channa dal)
1/2 cup chopped onion
1/2 cup lotus root or mushrooms
1 tbl minced garlic
1 tbl minced fresh ginger
1/2 tsp ground cardamom
1 1/2 tsp ground cumin
1/2 tsp cayenne pepper
coarse salt to taste
For flavoring the kabab mixture:
2 tbl peanut oil or corn oil
1 cup minced onions
4 hot green chilis
1/2-1 tsp black pepper
1/2 cup fresh coriander, packed
2 tsp lemon juice
1 1/2 cups fresh breadcrumbs
water as needed
about 1 cup peanut oil or corn oil
Cooking the peas:
1. Clean peas, soak in water to cover 4 hours. Drain and rinse.
2. Place in a pot along with all ingredients for cooking the peas and add 3
cups water. Bring to a boil.Lower heat to medium and cook, partially
covered, for 30 minutes or until peas are cooked but still hold their shape.
The water should be absorbed into the peas. If not, increase heat and boil
until all water has evaporated. Turn off heat and let mixture cool for a few
minutes.
Preparing the kababs:
3. Heat oil in a small pan and fry onions over medium heat, stirring, until
they turn caramel brown, about 10 minutes.
4. Put fried onions, green chilis, pepper, and coriander into a food
processor and process for 30 seconds, turning machine off every 10 seconds
to scrape down the sides. When evenly chopped and blended, add split pea
mixture and continue processing and scraping down sides, for another 30
seconds or until you have an integrated puree with a little bit of texture.
5. Transfer to a bowl, add lemon juice, bread crumbs and a few tbl water
until puree achieves the consistency of a soft dough.
6. With a small bowl of water next to your work surface, moisten fingers
occasionally while shaping mixture into neat patties, 2 inches round. Place
on wax paper and set aside while you heat oil. You should have about 40
patties.
7. Heat 1/4 cup of oil in a large frying pan until hot. Saute 8-12 patties
at a time, turning until nicely browned on both sides, about 10
minutes.Drain on paper towels. Fry all patties this way.
Serve with any main dish as long as the ingredients in the dish are not
minced; you want to be sure to provide a change of texture.
from Classic Indian Vegetarian and Grain Cooking by Julie Sahni
DAHI KABAB
Ingredients
1 kg Cottage Cheese (paneer) 1/2 kg, Curd fresh and thick
115 gms Parched grams powdered
6 gms, salt for kabab
6 gms, Red chillies powdered for kabab
20 Cloves powdered
3 gms. Cardamom powdered
1 1/2 gms, Cinamom powdered
3 gms, Pepper corns powdered
120 grams, Ghee
60 gms, Onion thinly and evenly sliced
6 gms, salt for masala
6 gms, Red chillies powdered for masala
12 gms, Garlic ground for masala
60 mls. (2 ozs.) Milk
Method
1. Put curd in a muslin and hang it on a peg for 3-4 hours till the liquid
drains off completely. On being drained the curd should be 250 gms. in
weight.
2. Add parched grams, salt and red chillies, and half the quantity of
cloves, cardamoms, cinamom and pepper corns to the curd, and mix well.
Divide into 20 equal parts. Flatten, wetting hands with a little water to
gie the kababs smooth and even shape.
3.Heat the ghee in a frying pan and fry the kababs, a few at a time, to a
light golden color. Keep aside.
4. In the same ghee, fry the sliced onions to a golden brown, remove and
grind and keep aside. In the same ghee add salt, red chillies, garlic, fried
ground onions and remaining half of the powdered masala and cook thrice.
5. Add kababs and gently mix into the masala. Sprinkle milk on the kababs
and remove from the fire and serve at once.
TIPS
1. Time: Prepration 30 minutes
2. Cooking : 1 hour
3. SERVES EIGHT PEOPLE
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http://www.pugmarks.com/l-stuff/recipe/veg003.htm
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MM: KABAB MASSALAM
---------- Recipe via Meal-Master (tm) v8.05
Title: KABAB MASSALAM
Categories: Indian, Main dish, Meats
Yield: 4 Servings
3 cl Garlic, crushed
1 Inch piece fresh gingeroot
Peeled,chopped
2 Green chillis,finely chopped
1 md Onion, chopped
2 tb Chopped fresh coriander
Leaves
3 tb Yogurt
1/2 ts Turmeric
1 tb Lemon juice
1 ts Salt
1/4 c Fresh bread crumbs
1 1/2 lb Ground lamb
2 tb Butter,melted
2 Lemons,quartered
Combine all the ingredients, except the melted butter
and lemons,in a large bowl. Using your hands, lightly
knead until ingredients are blended and the mixture is
stiff. Cover and set aside to rest for 30 minutes.
Preheat grill (broiler) to high. Lightly grease 12
skeweres with a little of the melted butter. With
dampened hands, remove small pieces of the meat
mixture and shape them into cigar shapes around the
skewers,two to a skewer. Lay the skewers on the lined
grill pan and brush them with about half the remaining
melted butter. Grill the kebabs for 5 minutes. Turn,
then brush with the remaining melted butter and grill
for a further 5 minutes, or until the kebabs are
cooked through. Arrange the skewers on a warmed
serving dish and garnish with the lemon quarters.
Serve at once.
-----
CHICKEN: Reshmi Kabab
Date: 5 Jul 91 23:00:55 GMT
From: ajay...@alhena.usc.edu (Ajay Shah)
The Bombay Taj recipe for Reshmi Kabab
Ingredients:
2 lb boneless chicken
4 medium sized onions
2" ginger
8 cloves garlic
1 bunch of coriander (cilantro) leaves
1 tsp cummin (jeera) seeds
white pepper to taste (around 1 tsp if you don't have a prior)
1 tsp garam masala (available in indian stores)
2 eggs
salt to taste
(for garnishing)
lemon
spring onions (red onions are ok)
Precision demanded:
a little
Algorithm:
1. Mince the chicken
2. Grind all ingredients together except eggs and salt
3. Mix in the eggs and salt
4. Shape into sausages, put on skewers and cook over
charcoal fire or in rotisserie till tender
5. Garnish with onions and lemon
Ajay Shah, ajay...@usc.edu
From: ga...@salata.com (Gabi Shahar)
Newsgroups: rec.food.recipes
Green Lentil Patties
MMMMM----- Recipe via Meal-Master (tm) v8.00
Hare Chane ke Kabab (Green Lentil Patties)
Categories: Indian, Vegetables
Yield: 6 servings
1/2 lb Green lentils; picked over
1 T Salt
2 ts Coriander seeds, ground
1 ts Cumin seeds, ground
2 oz Green chiles; jalapeno is OK
2 oz Onions
1 oz Garlic
1/4 lb Tofu
2 T Ghee
2 T Chickpea flour
1 ts Sugar
1/2 ts Garam masala
Ghee for frying
Chop the chiles (use the seeds as well), onions and garlic. Boil the
lentils with salt, coriander, cumin, chiles, onion and garlic in two cups
of water. When cooked, drain completely. Add the tofu and grind finely.
Add the remaining ingredients, mix and knead well. Form 12 patties using
wet hands. Fry in a very little ghee on low heat until golden brown.
Cooking Delights of the Maharajas (Exotic Dishes from the Princely
House of Sailana), by Digvijaya Singh. Bombay, India, 1982.
Typed with slight modifications and unit conversions by Gabi Shahar,
September 1997.
MMMMM
SEEKH KABAB
1 lb. ground lean beef 1 inch chunk of ginger
1 tsp. lemon juice 1 tsp. red pepper (cayenne)
1 tsp. ground coriander 3/4 oz. Besam (chick pea flour)
1 tsp. salt 6 cloves garlic
1/2 tsp garam masala* 1/2 c. potato buds
1 egg fresh cilantro, chopped
1/4 c. finely chopped onion
Put the ground beef, salt and lemon juice in a bowl, mix well and aside.
Grind the garlic, and ginger together and add the red pepper, garam masala
potato buds, egg, Besam, and chopped cilantro. Add all to the beef mixture
and knead with your hands until it is sticky. Divide the mixture into
10-12 equal parts and flatten them. With a moist hand, fold the meat
around the skewers, pressing gently with a little water until it encircles
the skewer for a length of 4 inches. Roast on a charcoal grill, or under
the broiler, turning it slowly and gently when one side is cooked through.
Don't handle too much or the meat will fall off the skewer.
*Garam Masala
equal parts: black pepper, cinnamon, cardamom, and red pepper (cayenne)
amanda
From: Tahira Siddiqi
Nihari:
beef 2 lbs
onions 4 medium
garlic 2 pods
ginger 1.5 inch piece
turmeric 1/2 tsp
Coriander (ground) 2 tbsp
Garam Masala 1 tsp
Poppy seeds ground 1 tsp
Ajwain 2 pinches
Mace 3 small pieces
Red pepper and salt to taste
Yogurt 1 cup
Flour 1/4 cup
Cilantro, green hot peppers, lemon , shredded ginger as much as you
like
Oil 1/2 cup
onion 1 small
Grind together the 4 medium onions, garlic, turmeric, coriander ,salt
and pepper. Heat 1/4 cup oil in a big pan over medium heat. Add
meat and the onion mixture. Stir a few times. Add water (2 cups? -
the book says to add enough so the meat is very tender when the water
starts to dry) and cook till tender. When meat is tender and water
dries, Add the yogurt in several batches, fryin after each addition
until the yogurt is blended with the sauce and oil starts to
separate. When all the yogurt is added, Add about 3 cups water then
add the flour mixed with 1/2 cup water and let all cook on low heat.
Roast the garam masala, Ajwain, Mace and poppy seeds and the grind
them. Add this to the meat.
Fry the samll onion , thinly sliced in the rest of the oil. Pour
all this on the Nihari. Serve with lemon wedges, ginger, cilantro,
chopped green peppers
Tahira
amanda
Zucchini Meatballs
An exquisitely elegant dish, it consists of tender "meatballs" made out
of grated zucchini, bathed in a creamy, spicy sauce. In India, a long green
squash, shaped rather like a bowling pin, is used for this dish. If you can
find such a squash in Chinese or Indian grocery stores, do use it. It needs
to be peeled and seeded before it is grated. If you cannot find it, zucchini
makes an excellant substitute.
Makes 16 "meatballs" and serves 4-6 people.
FOR THE "MEATBALLS"
3 medium-sized zucchini (about 1 to 1 1/2 pounds)
1/2 tsp. salt
1 fresh hot green chili, minced
3 tbls. finely minced onion
1/2 tsp. peeled and very finely grated fresh ginger
2 tbls. finely minced Chinese parsley
1/3 cup chickpea flour
FOR THE SAUCE
5 tbls. vegetable oil from deep frying
2 medium-sized onions, peeled and very finely minced
1/4 tsp. ground turmeric
1/16 tsp. cayenne pepper
1 tsp. ground cumin seeds
2 tsp. ground coriander seeds
1/2 pound tomatoes (about 2 tomatoes), peeled and finely minced
1 cup heavy cream
1/2 tsp. garam masala
1/2 tsp. ground roasted cumin seeds
1/4 to 1/3 tsp. salt
Wash, trim, and grate the zucchini. Put it into a bowl and sprinkle it
with the 1/2 tsp. salt. Set it aside for half an hour.
Squeeze as much liquid as possible out of the zucchini by pressing
handfuls of it between your two palms. Save this zucchini liquid for the
sauce. Dry off the bowl and put the zucchini back in it. Add the minced
chili (you may want to use more than one chili, depending on your taste ),
the 3 tbls. minced onion, the grated ginger, and the Chinese parsley. Sift
the chickpea flour over this vegetable mixture. Mix well and form 16 neat
balls.
In a skillet, wok, or other utensil for deep frying, heat about 1 1/2
inches of oil over a medium flame (a wok should have 1 1/2 inches at its
center ). When hot, put in 5 to 6 of the balls, or as many as the utensil
will hold easily in one layer. Fry for about 1 1/2 minutes, or until the
balls turn a rich, reddish-brown color. Turn the balls every now and then as
they fry. Remove them with a slotted spoon when they are done and leave to
drain on a plate lined with paper towels. Do all the "meatballs" this way.
To make the sauce, remove 5 tbls. of the oil used in deep frying and put
this in a 10-inch skillet or saute pan. Heat the oil over a medium flame.
When hot, put in the minced onions. Stir and fry for 7 to 8 minutes or until
the onions begin to turn brown at the edges. Take the pan off the fire for a
couple of seconds and add the turmeric, cayenne, cumin, and coriander. Stir
once and put the pan back on the fire. Stir for another 5 seconds and then
add the minced tomatoes. Stir and fry on medium heat for 5 minutes. Add the
zucchini juice. ( You need one cup; if you have less, add some water. )
Bring to a boil. Cover, lower heat and let the sauce simmer gently for 15
minutes. (This much of the recipe may be prepared several hours ahead of
time.) Add the cream, garam masala, ground roasted cumin, and the 1/4 to
1/3 tsp. salt. Mix well, bring to a simmer and cook for 1 minute. Now put in
the "meatballs". Spoon the sauce over them. Cover, and simmer very gently
for 6 to 7 minutes. Spoon the sauce over the "meatballs" a few times during
this cooking period.
These "meatballs" turn very soft when cooked the sauce, so handle them
gently and serve immediately.
from Madhur Jaffrey's World-of-the-East Vegetarian Cooking
Title: Curried Lentils and Vegetables
Categories: Low-cal, Vegetables, Main dish
Servings: 6
2 c Dry Lentils (10 oz.)
4 c Water
1 1/2 c Chopped Carots
1 1/2 c Chopped onions
1 c Chopped Celery
Clove garlic, minced
3 ts Curry powder (or less)
1 ts Grated fresh Gingerroot
1 ts Salt
1 1/2 c Plain lo-fat Yogurt
Med Tomato, chopped
1 tb Snipped fresh Parsley (opt.)
Rinse lentils and drain.
In a Dutch oven combine lentils, water, carrots, onoins, celery, garlic,
curry powder, ginger (or use 1/4 t ground ginger), and salt. Bring to
boiling; reduce heat. Cover and simmer for 30 minutes or till lentils are
tender.
In a medium mixing bowl stir together yogurt, tomato, and parsley, if
desired. Serve with lentil mixture.
**********************************************************
Per serving: 242 calories, 16 g protein, 43 g carbohydrates, 2 g fat, 4 mg
cholesterol, 446 mg sodium, 811 mg potassium.
Add crunch to the meal with toasted pita bread wedges.
Dry Potatoes Cooked With Mustard Seeds
Traditionally, this dish is made in a wok, but a skillet will work very well
also.
(serves 4)
4 medium-sized boiling potatoes, the waxier the better (1 1/2 pounds)
6 tbls. veg. oil
1/16 tsp. ground asafetida
1 tbl. whole black mustard seeds
1/4 tsp. ground turmeric
3/4 to 1 tsp. salt
1/16 to 1/8 tsp. cayenne pepper
Peel the potatoes and dice them into 3/4 inch pieces. Put the diced
potatoes into a bowl of water and drain them just before you begin to cook.
Heat the oil in a 10 to 12 inch skillet over a medium high flame. As
soon as the oil is hot, put in the asafetida. A second after that, put in
the mustard seeds. Half a second after that, put in the turmeric. Now
quickly put in the drained potatoes. Stir and fry for 1/2 minute. Cover the
potatoes and turn the flame to low. Cook, covered, For about half an hour or
until potatoes are cooked through but retain their shape. Stir gently every
5 to 7 minutes, replacing the cover each time. When the potatoes are done,
sprinkle the salt and cayenne over them. Stir again to mix.
from Madhur Jaffrey's World of the East Vegetarian Cooking
Dal
Dal is the Indian name for any member of the legume family- lentils, split
peas, chick peas, and beans. Dals are an important source of protein in the
Indian vegetarian diet. Lentils are the most commenly eaten legume, but
unlike the brown lentils sold here, they are available hulled and so cook
into a smooth puree. Split, hulled mung beans are also popular and produce a
beautiful golden dal. They can be found in Indian grocery stores, or you can
substitute yellow split peas.
I prefer a fairly dry dal, but many Indians make quite saucy ones. Choose
the texture you prefer, taking into account the consistancy of the other
dishes in the meal. Dal could also be served as a soup by adding an
additional cup or two of water and adjusting the seasonings as needed.
SERVES 6
11/2 cups red or brown lentils, yellow or
green split peas, or split, hulled mung beans
4 cups water
2 dried chiles, whole
1/4 teaspoon turmeric
1/2 teaspoon salt
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 cup chopped onions
1 teaspoon grated peeled fresh ginger root
1 tablespoon fresh lemon juice
1/2-1 teaspoon garam masala (optional)
Wash lentils in several changes of cold water. In a medium pot, cover with
the water and add the whole dried chiles, turmeric, and salt. Bring to a
boil, reduce heat, and simmer, stirring often, until very tender. This will
take about 30 minutes for red lintels, 45 minutes for peas, or an hour or
more for mung beans. It may be necessary to add more water to prevent
sticking,but only 1/2 cup at a time, because the final consistancy should be
fairly thick.
When the lentils are almost cooked, heat the oil in a small pan, add the
cumin seeds, and cook for 10 or 15 seconds. Stir in the onions and ginger
and cook until the onions begin to brown, about 5 or 10 minutes.
When the lentils are tender, remove and discard the hot peppers. Stir in
the onion mixture, lemon juice, garam masala, and salt to taste. Serve,
passing additional garam masala to sprinkle on top, if desired.
VARIATIONS
Spinach Dal: Add 4 cups of chopped, fresh spinach to the onions after they
have sauteed for about 5 minutes and then cook for 5 minutes more.
Tomato Dal: Add 1 cup chopped tomatos to the onions after they have sauteed
for about 5 minutes and then cook for about 5 minutes more.
Spinach- Tomato Dal: Add both spinach and tomatoes.
Title: Curried Beef and Potatoes
Categories: Low-cal, Beef, Main dish
Servings: 4
3/4 lb Beef Top Round steak
2 x Sm Potatoes, halved *
1/2 c Beef broth
2 ts Cornstarch
1/4 ts Salt
3/4 c Chopped Onion
3/4 c Chopped Green or Red Pepper
1 tb Cooking oil
1 ts Curry powder
Med Tomato, coarsely chopped
* halved and thinly sliced (1/2 lb total)
Partially freeze meat. Thinly slice across the grain into bite sized
strips. set aside.
Cook sliced potatoes in boiling water about 5 minutes or till tender.
Drain and set aside.
Meanwhile, for sauce, stir together beef broth, cornstarch, and salt. Set
aside.
Spray a wok or large skillet with Pam. Heat over med-high heat. Add onion
and stir fry about 2 minutes. Add green or red pepper and stir fry about 2
minutes more or till vegetables are crisp-tender. Remove from wok.
Add oil to hot wok. Add beef and curry powder. Stir fry 2-3 minutes or
till beef is done. Push beef from center of the wok.
Stir sauce and add to center of wok. Cook and stir till thickened and
bubbly. Stir in onion mixture, potatoes, and tomato. Cook and stir all
ingredients for 1 minute or till heated through.
****************************************************************
Per serving: 251 calories, 23 g protein, 21 g carbohydrates, 8 g fat, 53
mg cholesterol, 414 mg sodium, 714 mg potassium.
CUCUMBER, TOMATO, SCALLION, and YOGURT RELISH
1 medium cucumber
1 cup yogurt
1 tsp. sugar
1/4 cup chopped scallions
1/4 tsp. cumin
1/2 cup peeled, seeded, cubed tomato
1. Peel cucumber. Cut lengthwise in half and scrape out center seeds
2. Cut cucumber into 1 1/2 inch lengths. Cut into coarse shreds with a hand
grater or food processor. There should be about 1 1/2 cups.
3. Combine yogurt, cucumber and remaining ingredients. Refrigerate and
allow flavors to blend
for an hour or more before serving.
From: Craig Claiborne's Gourmet Diet
CARROT and YOGURT RELISH
1 large carrot, scrapped and trimmed
1 cup yogurt
1 tsp. sugar
1/4 tsp. ground cumin
1/4 cup finely chopped onion
1/2 tsp. finely chopped hot, fresh red or green pepper, or use 1/2 tsp.
crushed hot red pepper flakes
1. Cut carrot into coarse shreds with hand grater or food processor. there
should be about 1 cup.
2. Drop carrot shreds into boiling water and cook for about 30 seconds.
Drain well.
3. Combine yogurt, carrots and remaining ingredients. Serve chilled
From: Craig Claiborne's Gourmet Diet
ANYTHING CURRY
3 Tbl. unsalted butter (or veg. oil)
1 cup chopped onion
1 tsp. minced garlic
1/2 cup finely minced celery, optional
1 cup tart apple, peeled, cored and cut into small cubes
1/4 cup flour
1 to 2 Tbl. curry powder
3/4 tsp. dry mustard
1 bay leaf
2 1/2 cups unsalted broth
3 cups cooked chicken or any other meat ( or possibly cubed tofu ) ,cut
into bite-sized pieces
1/2 cup milk or cream
3 Tbl. finely chopped unsalted chutney
1. Melt butter in saucepan and add onion, garlic, celery, and apple. Cook,
stirring often, for about 5 minutes.
2. Blend flour, curry powder and mustard and sprinkle over vegetables,
stirring. Add bay leaf.
3. Add broth, stirring rapidly with wire whisk. When mixture has thickened,
let it simmer for 15 minutes. Stir often from the bottom to prevent
sticking.
4. Add meat, milk and chutney and simmer for 4 or 5 minutes longer. Serve
with rice, additional chutney on the side, peanuts or other kinds of nuts,
and any number of Indian relishes and raitas.
Yield: about 6 servings
From: Craig Claiborne's Gourmet Diet
Title: Shrimp in Indian Sauce
Categories: Indian, Ethnic, Main dish, Fish, Quick
Servings: 4
1 1/2 lb raw shrimp
2 tb butter
1/2 c finely chopped onion
1/4 ts dried red pepper
1/2 ts ground cumin
1 Juice of a lime
1 c sour cream
1/2 c plain yoghurt
1/4 c chopped fresh coriander
Salt & pepper to taste
Shell and devain the shrimp. Rinse well and pat dry. Set Aside.
Heat the butter in a skillet and add the onion. Add the chili. Cook
briefly and add the shrimp, salt and pepper to taste. Cook, stirring
often, about three minutes. Add the cardamom and cumin and stir. Add
the lime juice, sour cream, and yoghurt. Bring gently to a boil
stirring. Sprinkle with coriander and serve hot with saffron rice.
BROILED FISH WITH MANY SPICES
Makes 4 servings
The fragrant brushing of spices called
for here will add a piquant flavor
redolent of Indian cooking to fish
steaks, whether swordfish or halibut.
2 T lemon juice
2 T dry mustard
2 t ground cumin
1 t ground coriander
1 t salt
1/4 t garam masala (optional, See
NOTE)
4 swordfish or halibut steaks, 1-inch
thick (about 2 lb)
2 T melted margarine or butter
Mix together all ingredients except
fish and margarine. Spread mixture
evenly on both sides of fish. Place
fish in shallow glass or plastic dish.
Cover and refrigerate at least 12
hours. Set oven control to broil or
550F. Arrange fish on rack in broiler
pan and drizzle with melted margarine.
Broil with tops about 4 inches from
heat until light brown, about 7
minutes. Turn. Drizzle with melted
margarine. Broil until fish flakes
easily with fork, 5 to 7 minutes
longer. NOTE: Garam masala is a blend
of ground spices with many variations.
It is available in Indian markets and
at some supermarkets.
CURRIED PEAS
Makes 4 servings
These peas, with curry spices and
mushrooms, offer a fragrant and fiery
side dish.
Created by: The Golden Temple
Conscious Cookery, Los Angeles
2 t oil
2 t butter or margarine
1 C minced onions
1 clove garlic
1 (1/2-in. thick) slice gingerroot,
peeled
Dash caraway seeds
1/2 t salt
Dash black pepper
Dash ground turmeric
1/4 C tomato puree
1 (10-oz) package frozen peas or
1 lb fresh
Dash ground coriander
1/8 t ground cumin
1/8 t red pepper
1 1/4 C sliced mushrooms
Plain yogurt (optional)
Sweet chutney (optional)
Heat oil and butter in large heavy
skillet. Add onions and saute until
tender. Puree garlic and ginger in
blender with small amount of water and
add to onions. Add caraway seeds,
salt, pepper and turmeric. Cook 8
minutes, stirring often to prevent
sticking and scorching. Add tomato
puree and heat through. Add peas and
simmer 5 minutes. Add coriander, cumin
and red pepper and cook 10 minutes.
Add mushrooms, cover and cook 10
minutes longer, or until mushrooms are
tender. Serve with yogurt and sweet
chutney, if desired.
LENTIL AND VEGETABLE STEW
(MJEDDRAH)
Makes 4 or 5 servings
Lentils come in a rainbow of colors:
red, yellow, orange, green and brown.
Choose any of them for this vegetable
stew.
3 C water
8 oz dried lentils (about 1 1/4 C)
2 med potatoes, peeled and cut into
1-inch cubes
1 med onion, chopped
1 stalk celery, chopped
2 cloves garlic, finely chopped
1 T finely snipped parsley
1 T instant beef bouillon
1 t salt
1 t ground cumin
2 med zucchini, cut into 1/2-inch
slices
Lemon wedges
Heat water and lentils to boiling in
Dutch oven. Reduce heat. Cover and
cook until lentils are almost tender,
about 30 minutes. Stir in potatoes,
onion, celery, garlic, parsley,
bouillon, salt and cumin. Cover and
cook until potatoes are tender, about
20 minutes. Stir in zucchini. Cover
and cook until zucchini is tender, 10
to 15 minutes. Serve with lemon
wedges.
SPICY SPLIT PEAS WITH VEGETABLES
(SAMBAR)
Makes 6 servings
This version of sambar is flavored
with just a sampling of the spices
loved by Indians: coriander,
fenugreek, cinnamon and tamarind.
4 C water
1 C dried yellow split peas
2 T shredded or flaked coconut
1 t coriander seed
1/2 t fenugreek seed
1 stick cinnamon, 1/2-inch long
3 T oil
1/4 t salt
1/8 to 1/4 t cayenne pepper
3 med carrots, diced
2 med zucchini, diced
1 med onion, finely chopped
1 small eggplant, diced
2 T water
1 T tamarind pulp
Hot cooked rice
Snipped fresh cilantro
Heat 4 cups water and peas to boiling
in 2-quart saucepan. Reduce heat.
Cover and simmer 45 minutes. Cook and
stir coconut, coriander, fenugreek and
cinnamon in 1 tablespoon oil in 8-inch
skillet until coconut is light brown.
Remove from heat. Stir in salt and
cayenne pepper. Crush coconut mixture
with mortar and pestle until finely
ground. Reserve. Cook carrots,
zucchini, onion and eggplant in 2
tablespoons oil in 12-inch skillet,
stirring occasionally, until tender.
Stir 2 tablespoons water into tamarind
pulp until softened. Stir tamarind
mixture, coconut mixture and peas into
skillet. Cook and stir over low heat,
adding water until of consistency of
soup, if necessary, until hot and well
blended. Serve over rice and garnish
with cilantro.
Tandoori Chicken
Tandoori Murgh
Preparation and cooking time:
2 hours for overnight marinating, plus about 1 hour
Serves 4
2 inch piece of fresh ginger root, peeled and grated
4 garlic cloves, peeled and grated
1 tsp. cumin seed
1/2 tsp. cayenne pepper
1/4 tsp. salt
1 cup plain yogurt
1 chicken, about 4 pounds, cut into serving pieces
2 tbl. veg. oil
1/2 tsp. turmeric
Combine grated ginger, garlic, cumin seed, cayenne pepper, salt and yogurt.
Put the chicken pieces in a foil-lined baking pan, pour over the yogurt
mixture, and use your hands to coat the meat completely. Leave the chicken
to marinate for at least 2 hours, or preferably overnight.
Heat the oven to 350 F. Dribble the oil over the chicken in the baking
pan, and sprinkle the chicken with turmeric. Place the pan in the oven and
bake for about 1 hour, basting frequently with the oil and yogurt marinade
at the bottom of the pan. Serve with hot pita bread and lentil dal.
From Ismail Merchant`s Indian Cuisine by Ismail Merchant
Barbecued Skewers of Fish
Seekh Ki Machali
1 pound firm white fish
1 tsp. salt
6 cloves garlic
11/2 inch piece fresh root ginger
1 Tbl. garam masala
1 Tbl. ground coriander
1 Tsp. cayenne pepper
4 oz. plain yoghurt
1 Tbl. veg. oil
1 lemon
2 fresh hot green chili peppers
Fillet and skin fish, then cut into 11/2 inch cubes. Put about 5 pieces on
each skewer and sprinkle with salt. Make a paste from the garlic, ginger,
spices, and yoghurt and use to cover the fish. Leave for a few hours, then
grill. The skewers can be sprinkled with a little oil during cooking, if
required. Garnish with the lemon cut into wedges and fine rings of seeded
green chili pepper.
from Favorite Indian Food by Diane Seed
FISH KEBABS
This is a very colorful and tasty arrangement of marinated and then
skewered and grilled vegetables and fish. The marinade, called chermoulla,
is a blend of fragrant seasonings, oil, and lemon juice. In this version
I've suggested my favorite vegetables for kebabs. You should choose your own
favorites; some other good choices are eggplants, mushrooms, and onions.
special equipment: skewers (if you are using bamboo skewers, soak them in
water for 1/2 hr.
and fill them out to the ends so the skewers won't burn)
serves 4
CHERMOULLA
4 small garlic cloves, minced
1 tsp. ground cumin seeds
1/2 tsp. sweet Hungarian paprika
1/8 tsp. cayenne
generous pince of saffron
1/4 cup chopped fresh cilantro
1/4 cup fresh lemon juice
3/4 cup olive oil
salt and black pepper to taste
1 pound monk fish or other firm fish
1 yellow squash
1 green bell pepper
1 red bell pepper
cherry tomatoes
bay leaves
cooked brown rice or pita bread
lemon wedges
sprigs of mint
Combine the ingredients for the chermoulla. Cut the fish into 1-inch
cubes. Similarily, cut the vegetables into 1-inch cubes. Place the fish
and vegetables in the chermoulla and marinate, refrigerated, for 2 hours.
When you are ready to assemble the kebab, soften the bay leaves in
boiling water for several minutes. Alternate the tomatoes, peppers, yellow
squash, and fish on skewers. Place a bay leaf occasionally on the skewers
next to the fish. Reserve the chermoulla.
Cover the broiler pan with foil and plkace the kebabs on it about an
inch apart. Broil for 15 to 20 minutes, basting with the reserved
chermoulla, and turning frequently to cook evenly.
Serve on rice or in pita bread and garnish with lemon wedges and sprigs
of mint.
From Sundays at Moosewood Restaurant
MANGO MILK SHAKE
MANGO-SHAKE - A refreshing Indian summer drink
This is a delicious, refreshing, and easy-to-make drink for
hot summer days.
INGREDIENTS (6 12-oz drinks)
1 lb mango pulp (See note)
6 cups whole milk
3 Tbsp sugar
12 ice cubes
PROCEDURE
(1) Put half of the mango pulp, 3 cups of milk, 1 1/2
Tbsp of sugar, and 6 ice cubes into the blender.
Blend until smooth. Serve.
(2) Repeat step 1, quickly, as people will already be
asking for more.
NOTES
Canned mango pulp is available in Indian and Latin American
grocery stores. The "mango nectar" that is widely available
More?
in American grocery stores does not have nearly enough man-
goes per unit volume to make this drink. If you are lucky
enough to be able to get fresh mangoes, you can use the
flesh of one ripe mango for about 1 cup of the mango pulp;
if you do that, increase the amount of sugar to 2 Tbsp per
batch, as canned mango pulp always has added sugar.
You can make interesting variations on this recipe by using
plain yogurt for some or all of the milk, and by adding a
tart counterbalance to the mangoes, such as shredded
kiwifruit.
RATING
Difficulty: trivial. Time: 3 minutes. Precision: no need
to measure ingredients.
CONTRIBUTOR
Ratna Sarkar
Graduate School of Business, Stanford University, Palo Alto CA
c/o JLH....@SU-Sierra.ARPA
CUCUMBER YOGURT SAUCE Indian
CUCUMBER-SAUCE - A mideast-style sauce with cucumbers and
yogurt
This recipe came originally from the local paper, years ago.
They liked it with lamb.
INGREDIENTS (serves 4)
3/4 lb cucumber (coarsely grated)
3/4 tsp whole cumin seeds
2 tsp hot green chilis (seeded & chopped) (optional)
1 cup plain yogurt
1 tsp vegetable oil
1/2 tsp garlic (finely chopped)
More?
salt (to taste) (optional)
PROCEDURE
(1) Toast cumin seeds in small heavy skillet until
browned. Do not burn. When they start to
crackle, remove from heat, shaking skillet.
(2) Combine all ingredients. Blend well and chill.
RATING
Difficulty: easy. Time: 5 minutes preparation, 1 hour chil-
ling. Precision: approximate measurement OK.
CONTRIBUTOR
Nancy Mintz
UNIX System Development Lab, AT&T-IS, Summit, New Jersey, USA
ihnp4!attunix!nlm
Gujarati Potatoes
Indian
Gujarat is a part of India on the western coast, right at
the Tropic of Cancer, between 20 and 25 deg. N. latitude. This
recipe, adapted from Madhur Jaffrey, uses only one "mystery
ingredient," asafoetida powder (you should find some if you're
going to get into Indian cooking at all.)
Jaffrey says use two pounds of medium, very waxy boiling
potatoes. I used one pound but left everything else the same and
it was perfect for two hungry people.
potatoes 5 Tbs. olive oil
3 big garlic cloves 1/2 tsp. ground turmeric
1/8 tsp. ground asafoetida 1 tsp. salt
generous pinch of cayenne pepper or hot powder
1 Tbs. sesame seed (I used pre-roasted from a Chinese
grocery)
Peel potatoes (optional) and cut into long French-fries 3/8"
(9mm) square. Dunk in a bowl of cold water for 1/2 hour. Peel and
sliver garlic. Heat the oil in a 9- or 10-inch skillet over
medium. Drain and pat dry the potato fingers. Put potatoes in hot
oil and turn occasionally for 8 or 10 minutes to partially cook
-- not brown.
Remove potatoes with tongs or slotted spoon to a plate with a
paper towel on it. From here on you have to move kind of fast:
throw the sesame seeds into the skillet, stir once. Add the
garlic, and continue to stir. When it =just= begins to turn
brown, quickly add turmeric and asafoetida, and stir once more.
After just a couple of seconds put the potatoes back in, with
salt and cayenne or hot powder. Reduce heat and cook gently until
done. Stir frequently. (I added a tiny bit of water and loosely
covered the skillet with a plate during the last few minutes.)
CURRY PASTE FOR SEAFOOD
6 large garlic cloves
the lower 6 inches of 3 stalks of lemongrass, outer leaves discarded
and the stalks sliced
a 4-inch piece of fresh gingerroot, peeled and chopped (about 6 TBS)
1/2 teaspoon turmeric
1 tablespoon fresh lemon juice
1 teaspoon coarse salt
1 teaspoon vegetable oil if necessary
Into a food processor with the motor running drop the garlic, the
lemongrass, and the gingerroot, blending the mixture well, add the
turmeric, the lemon juice, and the salt, and blend the mixture,
adding the oil if necessary, until it forms a paste, Transfer the paste
to a jar with a tight-fitting lid. The paste keeps, covered and chilled,
for 2 weeks. Makes about 2/3 cup.
INDIAN-STYLE GRILLED FLANK STEAK
1 1/2 tablespoons garam masala (recipe above)
1 1/2 teaspoons coarse salt
1 teaspoon black pepper
a 1 1/2-pound flank steak
In a small bowl stir together the garam masala, the salt, and the
pepper, in a shallow dish rub the mixture onto both sides of the
steak, and let the steak stand at room temperature for 30 minutes.
Grill the steak on an oiled rack set about 5 to 6 inches over glowing
coals for 8 to 10 minutes on each side for medium-rare meat.
(Alternatively, the steak may be broiled under a preheated broiler
about 3 inches from the heat for 8 to 10 minutes on each side.)
Transfer the steak to a cutting board and let it stand for 10 minutes.
Holding a knife at a 45 degree angle, cut the steak across the grain
into thin slices. Serves 4 to 6.
Title: Shrimp in Indian Sauce
Categories: Indian, Ethnic, Main dish, Fish, Quick
Servings: 4
1 1/2 lb raw shrimp
2 tb butter
1/2 c finely chopped onion
1/4 ts dried red pepper
1/2 ts ground cumin
1 Juice of a lime
1 c sour cream
1/2 c plain yoghurt
1/4 c chopped fresh coriander
Salt & pepper to taste
Shell and devain the shrimp. Rinse well and pat dry. Set Aside.
Heat the butter in a skillet and add the onion. Add the chili. Cook
briefly and add the shrimp, salt and pepper to taste. Cook, stirring
often, about three minutes. Add the cardamom and cumin and stir. Add
the lime juice, sour cream, and yoghurt. Bring gently to a boil
stirring. Sprinkle with coriander and serve hot with saffron rice.
SAVORY FRIED RICE
Ingredients:
1-1/2 c. long grain rice
6 whole cloves
3 whole black peppers
1/4 tsp. turmeric
1/2 tsp. salt
2.5 c. water
6 whole cardamon seeds
2 small leeks
1 medium carrot, sliced
1 c. frozen peas
1/4 c. cashews
1/4 c. raisins
Instructions:
Put rice, cloves, black peppers, turmeric, salt, water in
2 qt. pan. Crush cardamon seed slightly and add both husks
& seeds to rice. Cover pan, bring to boil. Reduce heat
and simmer about 20 min until rice is cooked. Meanwhile,
wash & trim leeks. Cut crosswise in 1/2 inch slices; use
tender part of green tops as well as white. Separate white
part into rings. Saute leeks & carrots for 5 min. Add peas,
cashews and raisins; cook for 3 minutes. Stir leek mixture
into cooked rice.
KOOTU (Vegetables with Split Peas)
Ingredients:
1/2 c. yellow split peas
3 smallish potatoes
1/4 tsp. each turmeric, cayenne
half head cabbage, shredded
2 hot chili peppers, chopped
1/2 tsp. salt
1 c. grated coconut
1 tsp. ground cumin
2 T. oil
1/2 tsp. mustard seeds
1/2 tsp. urid dal
1/2 tsp. white rice
Instructions:
Wash split peas, drain. Put in small saucepan with
1-1/2 c. water, bring to boil. Lower heat, cover partially,
cook for 1 hour until peas are tender but not mushy.
Make sure water doesn't totally evaporate. Set aside.
Wash & peel potatoes; dice. Put potatoes in large saucepan
with turmeric, cayenne & 2 c. water. Bring to boil; cover,
lower heat & simmer for 7-8 minutes. Add cooked peas, cabbage,
chilis, salt. Cook, stirring gently, over moderately high
heat until cabbage is just tender. Add coconut & cumin. Lower
heat & simmer a couple of minutes. Heat oil in small frypan.
Add mustard seeds, urid dal & rice. When dal reddens add all
to vegetables.
Spinach Raita
Palak Raita
1 Lb. 2 Oz. fresh spinach leaves
1 tsp. salt
16 fl. oz.plain yogurt
1/2 tsp. freshly ground black pepper
1 fresh hot green chilli pepper
1/2 tsp. cayenne pepper
Rinse the spinach and cook very quickly in a saucepan until wilted, with
just the moisture
remaining on the leaves and a little salt. Immediately plunge the spinach
into cold water to
preserve the bright green color. Drain well, then chop finely and stir in
the yogurt, black pepper
and seeded chilli cut into very fine rings. Turn into a serving bowl and,
just before serving,
sprinkle with the cayenne pepper.
from Favorite Indian Food by Diane Seed
Baked Stuffed Potatoes
Serves 4
4 medium or 2 large baking potatoes
1 cup chopped onion
3/4 cup diced carrots
2 tbls. veg. oil
3/4 cup chopped red or green bell pepper
1 tsp. ground coriander seeds
1/2 tsp. turmeric
1/8 tsp. ground cardamom (optional )
pinch of ground cloves
4 ounces cream cheese, at room temperature
salt and freshly ground black pepper to taste
Spicy Yogart Sauce (see below )
Scrub the potatoes and bake them in a 400 F. oven for 1 hour or until
done.
While the potatoes are baking, prepare the filling. Saute the onions and
carrots in the oil until they are tender, for about 10 minutes. Add the bell
pepper and spices and continue to saute for another minute or two, stirring.
Add a little water to the pan to prevent sticking, cover it, and cook for
another 5 minutes, or until the bell pepper is just tender. Stir in the
cream cheese and add salt and pepper to taste. Set aside.
When the potatoes are cool enough to handle, make a lengthwise cut in
the top of each one and scoop out at least half of the contents. If you are
using large potatoes, cut them in half lengthwise and scoop them out,
leaving about 1/2 inch of potato clining to the skin. Mash the scooped-out
potato and then add it to the vegetable-cream cheese mixture. Lower the oven
heat to 350 F. Fill the potato shells with this mixture and place them in an
oiled baking dish. Cover with foil and bake for 20 minutes.
Serve topped with Spicy Yogurt Sauce. Baked Stuffed Potatoes served with
Dal and your favorite chutney make a complete meal.
Note: this dish can be prepared ahead. After stuffing the potatoes, wrap
them well and refrigerate for up to two days. When ready to serve, bake them
in a 350 F. oven for about 45 minutes.
Spicy Yogurt Sauce
serves 4
1 cup chopped onion
1-2 chilis, minced
2 tbls. veg. oil
1 tsp. ground cumin seeds
1 tsp. ground coriander seeds
1 large tomato, chopped (about 1 cup )
2 tsp. unbleached white flour
1 cup plain yogurt
salt to taste
Saute the onions and chilis in the oil until tender, about 10 minutes.
Add the cumin and coriander and saute for a minute, stirring constantly.
Stir in the tomato and flour and cook for 2 minutes. Finally, stir in the
yogurt. Heat the sauce thoroughly, but do not allow it to boil or the yogurt
will curdle. Add salt to taste and serve.
From: Sundays at Moosewood Restaurant
Fried Cabbage (adapted from Flavors of India by Shanta Sacharoff)
1/2 head green cabbage
1/2 green pepper, chopped fine
3 T oil
1/2 tsp black mustard seeds
1/4 tsp each cayenne, tumeric, ground cumin, and ground coriander
1 clove crushed garlic
1 tsp salt
2 tsp lemon juice
Cut cabbage into fine shreds as you would for coleslaw.
Heat oil over moderate heat in a heavy frying pan. Add green pepper and
mustard sees. When seeds stop popping, add cabbage and stir. Add rest of
spices and salt while still stirring. Keep stirring till spices mix in well
with cabbage.
Cook cabbage 15-20 min. stirring occasionally to keep it from sticking.
When
done, remove from heat and squeeze lemon juice over it.
Alu Matar (Potatoes and Peas)
(adapted from Flavors of India by Shanta Sacharoff)
1 1/2 c peas
2 large potatoes, cut in 1/2 inch cubes
1 c chopped tomato
2 cloves minced garlic
1/2 c. onion, chopped
4 T oil
1 tsp salt
1/4 tsp garam masala (spice available in any Indian store)
1/4 tsp. tumeric
1/4 tsp. ground coriander
1 c. water
1/4 tsp cayenne
In heavy frying pan, heat oil over low heat. Add onion and garlic and cook
till light brown. Add tomato and all spices except cayenne. Cook for 5
min,
continually stirring to form a well blended sauce.
Add potatoes and stir for a minute to cover with sauce. Add water and cook
covered over med. heat for 10 min. Remove cover and add peas. Lower heat
and
cook another 15 min. At the end, both vegetables should be done but not too
soft or mushy. Taste for seasoning and add cayenne for desired hotness.
Date: Tue, 16 Nov 93 08:30:50 CST
From: mindy.s...@uwrf.edu
CHANNA DAAL KHICHIRI
Lentils and rice with onions
1 cup rice
1/3 cup lentils
1/2 cup sliced onion
1 tsp cumin seeds
1/2 inch cinnamon stick
2 cloves
1 brown cardamom pod, split or bruised
10-12 peppercorns
Rinse rice and lentils separately, then soak them in 2 1/2 cups of water
for 20-25 minutes. Drain them well and put off to side. Slowly dryfry
onions,
in heavy saucepan. When they begin to carmelize and brown, and exude
moisture,
add
cumin, cinnamon, clove, cardamom, and peppercorns. If they stick, add a
little
water. Stir until onions are golden brown. Add 2 1/4 cups off water and put
in lentils first. Let it come to a boil, reduce heat to a minimum, cover and
cook 10 minutes, add drained rice, stirring gently to mix lentils and and
rice together. Cover and continue cooking for 20-25 minutes, let stand 3
or 4 minutes before serving.
From: dem...@ere.umontreal.ca (Demers Serge)
Subject: Indian Chickpeas
Message-ID: <930912182...@alize.ERE.UMontreal.CA>
Date: Sun, 12 Sep 93 14:20:01 -0400
Here is one of our favorite "vegetarian dish". We always include it
to our menu for an indian dinner.
INDIAN CHICKPEAS
250 gr of chickpeas (1 cup)
2 Tbsp vegetable oil
1 oinon chopped
2 cm cinnamon stick
4 cloves
2 garlic cloves, squashed
2 cm fresh ginger, chopped
1 green chili pepper, finely chopped
2 tsp ground coriander
More?
3/4 cup of chopped tomatoes (from a can)
1 tsp garam massala1 Tbsp cilantro, chopped
-------------------
Soak chickpeas overnight, rince, cook in water until tender. Drain,
KEEP THE COOKING LIQUID!
In a frying pan heat the oil, fry oinon until golden. Add cinnamon
and cloves, cook a few seconds. Add garlic, ginger, chili pepper,
ground coriander and cook 5 minutes, stirring.
Add tomatoes, with the juice and cook until all liquid
has evaporated.
Add the chickpeas to the pan, mixe well, cook 5 minutes.
Pour the cooking liquid of the chickpeas and simmer for 25 minutes,
until all the liquid is gone.
Sprinkle with the garam massala and cilantro.
Can be served hot or cold.
---------------------------------
Tomato Rice
Ingredients
Rice 1 cup
Tomatoes 1/2 can
Green Pepper 1
Onions 1-2
Green Chillies 2-3
Ginger 1/2 inch
Garlic 2-3 cloves
Fresh coriander bunch
Random spices ?
Preparation
[1] Fry cut onions, green pepper, ginger, garlic, random spices (
cloves, black pepper, cinnamon, cardamon, bay leaves) and
salt for 5 - 10 minutes.
[2] Add tomatoes, saute for a while.
[3] Add washed and drained rice, fry for 5 minutes or so. Add
more water and cook until rice is done.
[4] Extra fancy: Top rice with cheese, tomato and green pepper
slices (rings, e.g.) and bake for 20 - 25 minutes at 250o.
Vegetable Jalfrasie
Ingredients
Onion 1 large
Green peppers 2
Tomatoes 2 large
Broccoli 1/2 lb.
Cauliflower 1/2 lb.
Butter 4 tbsp.
Red Chili Powder 1 tsp.
Turmeric 1/2 tsp.
Ginger 1 in. stick
Garlic 3 cloves
White vinegar 2 tbsp.
Tomato puree 2 tbsp.
Preparation
[1] Chop onion; cut green peppers, tomatoes, broccoli, and
cauliflower into 1 in. cubes.
[2] Melt butter and saute onion. Add all the remaining vegeta-
bles and stir-fry for about 5 minutes over medium heat.
[3] Add the spices and vinegar. Stir in the tomato puree, and
simmer for about 5 minutes. Season to taste with salt and
fresh-ground pepper.
The above recipes were graciously supplied by
Rajeev Krishnamoorthy, raj...@twain.EE.CORNELL.EDU
FIERY ONION RELISH
This popular condiment is often found on the tables at Indian restaurants.
It is also very nice at home for adding extra kick to any meal.
1 cup minced onion
4 tsp. fresh lemon or lime juice
1/2 tsp. sweet Hungarian paprika
1/4-1/2 tsp. cayenne
salt to taste
If you prefer less pungency from the onion, soak it in salt water to cover
for about 30 minutes and then drain and rinse it.
Combine all of the ingredients and set them aside for about 30 minutes
while the flavors blend.
This relish should be spicey hot, so add as much cayenne as you dare.
refrigerated, this will keep for several days.
Indian Keema with Peas
3/4 cup finely chopped onion
1 Tbl. finely chopped fresh ginger
1 tsp. finely minced garlic
1 Tbl. vegetable oil
1 Tbl. curry powder
1/4 tsp. ground cinnamon
1/2 tsp. ground turmeric
1/4 tsp. ground coriander
1/4 tsp. ground cumin
1 lb. ground meat, such as lamb, beef, or veal
1 cup chopped fresh or canned tomatoes
1 Tbl. lime juice
1 tsp. sugar
Freshly ground black pepper to taste
1/4 tsp. crushed hot red pepper flakes
1 cup peas
1. Combine the onion, ginger, garlic, and oil in the container of a food
processor or blender. Blend to a fine puree.
2. Spoon and scrape the mixture into a small skillet and cook, stirring
often, until mixture almost starts to brown, but do not brown. Add the curry
powder, cinnamon, turmeric, coriander, and cumin and stir to blend.
3. Add the meat and cook, stirring and chopping down with the side of a
heavy metal spoon to break up any lumps.
4. When the meat has lost its raw look, add the tomatoes, lime juice and
sugar. Add a generous grinding of pepper and the hot red pepper. Cover and
let simmer for 30 minutes.
5. Add the peas and continue cooking until the peas are tender, 5 to 10
minutes. Serve with rice, cucumbers and yogurt, carrots with yogurt or mint
with yogurt.
Yield: 4 servings
calories: 359
sodium: 80 mgs.
fat: 22.5 g.
cholesterol: 80 mgs.
From Craig Claiborne's Gourmet Diet
CURRIED RICE
CURRIED-RICE _ Baked rice
with a mild curry flavor
This is a slight modification of the
"Riz a l'Indienne" from the
60-Minute Gourmet (Pierre
Franey). It's more French than
Indian, and goes well with, say,
sautéed chicken in cream.
INGREDIENTS (4 servings)
2½ Tbsp butter
1 cup chopped onion
¼ tsp minced garlic
1 cup rice
1 Tbsp curry powder, vary
amount to taste.
1½ cups chicken broth, (or
chicken bouillon, or
water)
2 sprigs parsley
1 bay leaf
PROCEDURE
(1) Preheat oven to 400º F.
(2) Obtain casserole or
heavy ovenproof
saucepan with a
close-fitting lid.
(3) Over a burner on
moderate heat, melt half
the butter in the casserole
and cook the onion and
garlic, stirring constantly,
until the onion is
translucent.
(4) Add the rice and stir until
well-coated with butter.
(5) Add the curry powder
and stir until
well-blended.
(6) Add the broth and stir to
make sure there are no
lumps.
(7) Add the parsley and bay
leaf on top.
(8) Cover and bake in the
oven for 17 minutes
(Franey says exactly 17
minutes, but basically
"cook until done.")
(9) Discard parsley and bay
leaf, and stir in remaining
butter.
NOTES
This basic recipe may be varied by
modifying quantities (for example,
less onion) or adding ingredients (for
example, pine nuts or apple chunks).
RATING
Difficulty: easy Time: 15 minutes
preparation, 25 minutes cooking.
Precision: Measure the rice and
broth.
CONTRIBUTOR
Jeffrey Mogul
Digital Equipment Corp., Western
Research Lab, Palo Alto, California,
USA
mo...@decwrl.dec.com
decwrl!mogul
Basic Curry Powder
( Kari Masala )
makes 1/4 cup
1 tbl coriander seeds
1 tsp cumin seeds
1 tsp ground turmeric
1/2 tsp ground dried red chilies
In a small, heavy-bottomed frying pan or on an iron griddle, roast all of
the ingredients over medium heat, stirring constantly until the spices
become a shade darker (4 to 5 minutes). Remove the pan from the heat and
transfer the spices to a spice or coffee grinder. Grind to a fine powder.
Store in an airtight jar.
from Feast of India by Rani
Baked Spicy Beefburgers
Chapli Kabab
Serves 4-6
This is my version of the hamburger. It is baked, rather than fried or
grilled, and it is a bit spicier than the usual burger.
1 1/2 lbs lean chopped beef
1/4 cup lemon juice
2 medium size eggs
1 tsp cayenne pepper
1/2 tsp salt
1 tbl finely chopped parsley
Heat the oven to 450 F. Mix all the ingredients together well and form the
mixture into 4-6 patties.
Place them on a greased baking sheet and bake for 15-20 minutes.
Serve them with good mustard and bread.
from Ismail Merchant's Indian Cuisine
Grilled Zucchini with Cumin Butter
Zeera Mukhon-Walli Gilki
Serves 6
6 medium size zucchini
For the cumin butter
1/2 tbl chili powder
3 tbls butter
1/4 tsp salt
4-6 garlic cloves
1 tsp cumin seeds, bruised in a mortar
Heat the broiler. Stir the cumin butter ingredients together in a bowl.
Slice the zucchini into halves lengthwise and spread the butter over them.
Place them on a broiler rack about 5 inches from the source of heat. Cook
for 8 minutes, until just tender.
from Ismail Merchant's Indian Cuisine
Cashew Rice
Kaju Chaaval
Serves 4-6
1 3/4 cups chicken or vegetable stock
2 dried red chilies, seeded (optional)
1 cinnamon stick, broken up
1/4 tsp salt
1 tsp butter
2 1/4 cups long grain rice
5 oz. shelled raw cashews
Add the stock and 1 1/4 cups water to a large saucepan with the chilies,
cinnamon,salt, and butter. Bring to a boil,stir in the rice and cashews,
cover and cook over medium heat for 25 minutes, until the rice is tender.
from Ismail Merchant's Indian Cuisine
Date: Wed, 10 Nov 93 08:15:19 CST
From: mindy.s...@uwrf.edu
FRUIT CHAAT
4 Servings
6 oz. canned guavas, drained
6 oz. honey dew melon
4 oz. pears
4 oz apples
4 oz tangerines
1/4 tsp cumin seeds, crushed
pinch chili poder
pinch finely ground black pepper
2-3 tbsp sugar or sub
2 tablsp fresh orange juice
2 tsp lemon juice
fresh mint leaves, crushed or broken, as garnish
Cut up all fruits into small cubes or tiny segments so that the spices can
mingle into fruits easily. Mix all spices togther in a bowel, pour in sugar,
orange and lemon juices,stir and shake the mixture to blend them. Pour over
the fruit, mix gently, garnish with mint leavesand chill well before serving
YUMMM
A recipe I like for Bhengan Bharta is from Michael Pandya's Kitchen
Delights from India
2 medium eggplants
1 T. ghee or oil
1 tspn cumin seed
2 medium onions, chopped
2 garlic cloves, minced
2 medium tomatoes, chopped coursely
1 fresh green chili, minced
1/2 tspn garam masala
1 T. fresh coriander chopped.
Roast the eggplant in the oven until tender. Cool and peel. Mash the
egglplant.
Heat the ghee in a frying pan and fry the onion, garlic, and cumin until
golden brown. Stir in the <strong>eggplant</strong> and tomato. Mix well.
Stir in
chili, garam masala and coriander. Cook over a medium heat for 10 minutes,
stirring constantly. Garnish with coriander
Enjoy.
From Paul Hosken
Green Tomato Chutney
3 lb green tomatoes 1 1/3 kg
1/2 lb onions 225 g
1/2 lb apples 225 g
1 pt vinegar 570 ml
1/2 lb demarera sugar 225 g
1/2 oz mixed pickling spice 15 g
2 Tbls salt
Cut up tomatoes. Peel and chop apples and onions. Tie spice in muslin
bag. Put all ingredients in saucepan and boil until tender and
thick. Remove spice and pour into hot dry jars. Tie down. Spice
vinegar may be used instead of mixed spice.
amanda
KORMA (QORMA)
Whiz in blender, adding a bit of water, if needed:
1 c. minced onion
2 t. sliced garlic
1 t. grated ginger
1/2 t. hot chilis or more (or 1 t. Sambal Oelek)
1 t. powdered cumin
1 t. poppy seeds
1/4 t. garam masala
1/2 t. turmeric
2 T. lemon juice
2 T. tomato paste
---------------------
2 T. vegetable oil (peanut is good)
1 c. sliced onion
1/2 c. vegetable or fish or chicken stock
1/2 c. yogurt
1/4 c. slivered almonds
2 T. raisins
Clean the fridge for LEFTOVERS: meat, fish, eggs, veggies--whatever you
have--about enough to serve 4
1/4 c. chopped coriander
Heat the vegetable oil in a skillet over a medium heat. Add sliced
onion, then cook until golden and soft. Add spice mixture from the
blender, and fry for about 2 minutes, stirring frequently.
Add stock, yogurt, almonds, raisins, and leftovers. Stir to blend and
heat thoroughly. Do not boil! Serve, sprinkled with coriander--over
Basmati rice!
From: Elizabeth & Keith Falkner <falk...@home.com>
Bombay Palace Korma Chawal (Curried rice)
serves 4-6
Ingredients:
4 tablespoons (60 gm) butter
(1/2 stick)
2 onions, sliced thin
1 piece fresh ginger, size of walnut, minced
3 fresh green chilies, seeded and quartered
1 bay leaf
2 cups fresh vegetables in season, diced, or substitute 2 packages
of frozen mixed vegetables if absolutely necessary
2 cups long-grain rice
Dry Masala:
2 teaspoons salt
2 teaspoons ground coriander
1-1/2 teaspoons ground cumin
1 teaspoon garam masala (optional)
1/2 teaspoon red chili powder
1/2 teaspoon turmeric
3 cups chicken stock
2 tablespoons coriander leaves for garnish
Method:
1. In a wok or heavy skillet, heat the butter, and add the onions.
Stir-fry slowly until onions begin to turn brown, but are not scorched.
Add the ginger, the chilies, bay leaf and vegetables and stir-fry 2
minutes. Add the rice and stir constantly until the rice begins to
glisten, about 2 minutes.
2. Stir in the dry masala. Add the stock and bring to full boil.
Cover and simmer for 15 minutes.
3. Remove pot from heat and let stand 10 minutes, being sure not to
lift the cover. Then gently fluff rice with a fork, lifting from the
bottom.
4. Garnish with coriander leaves and serve.
The Bombay Palace
http://www.att.com/indiahorizons/mela/mrest.html
From: Frances Officer
TASTE
SHOW#TS4825
CORN KORMA WITH CHICKEN
For the marinade:
3 large cloves garlic, minced
1 tablespoon minced fresh gingerroot
1 teaspoon roasted cumin seeds, ground
1 teaspoon coriander, ground
1/2 teaspoon cardamom, ground
1/2 cup plain yogurt
1 pound chicken, ground
For the Korma:
1/2 teaspoon black cumin seed
1/4 teaspoon yellow mustard seeds
1/4 teaspoon fenugreek
1/4 teaspoon coriander seed
3 tablespoons plain yogurt
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
1 teaspoon coarse salt
1 tablespoon vegetable oil
1 tablespoon minced ginger
1 tablespoon minced garlic
1 cup finely chopped onion
4 cups fresh corn kernels, about 8 ears
1 quart heavy cream
1 cinnamon stick
In a bowl combine marinade ingredients. Add chicken, toss to coat and
let marinate, covered and chilled, at least 2 hours.
Grind cumin seed, mustard seed, fenugreek and coriander seed in a
spice grinder until finely ground. Place yogurt in a small bowl and
add 1 1/2 teaspoons of spice mixture, plus the ground cardamom,
cayenne pepper and salt. Whisk thoroughly.
Place oil in a medium saucepan and heat over medium heat. Add ginger,
garlic, and onion and cook until soft, about 5 minutes. Add cream and
cinnamon stick and reduce by half, about 20-25 minutes. Remove
cinnamon stick.
In a skillet, heat 2 tablespoons ghee until hot. Add chicken and toss
until no longer pink. Add chicken to sauce and simmer for 5 minutes,
or until just cooked through.
Add corn kernels and cook until just tender.
Yield: 6 to 8 side dish servings
Recommended Wine: Neil Ellis Sauvignon Blanc 1994
Cucumber and green peas korma (for 4 to 6 servings)
Ingredients
3 cups cucumber, diced
1 cup green peas, boiled
4 tbsps oil
1 tps cummin seeds
2 pieces each of cardamom, clove and cinnamon
1/2 cup onions, chopped
1/2 cup tomatoes, peeled and chopped
1/2 cup curd, beaten
1/4 tsp turmeric powder
1/2 tsp red chilli powder
Few coriander leaves chopped
For masala paste
4 green chillies
1/4 cup cashewnuts
1 tbsp poppy seeds
Method
Heat oil and add cummin seeds and all garam masala pieces. Saute
for a minute. Add onions and saute till light pink in colour. Add
masala paste and saute for a few minutes till oil separates. Add
tomatoes and cucumber pieces. Cover and cook on medium gas until
tender. Add beaten curd, turmeric, red chillies, green peas and
salt to taste. Cook until the extra water evaporates and the
gravy is thick. Sprinkle coriander leaves and serve hot.
Fish KormA (Bangladesh)
Ingredients:
Fish 1 kg
Yogurt 1/2 cup
Onion paste 1/2 cup
Ginger paste 2 tsp
Garlic paste 1 tsp
Coriander paste 1 tbsp
Cardamom 6
Cinnamon, 1" 2 pieces
Salt 2 tsp
Ghee (oil) 3/4 cup
Green chilli 6
Kewra (Eng?) 2 tbsp
Sugar 1 tbsp
Lemon juice 1 tbsp
Use large fish for korma. Do not cut the fish into too small
pieces. Carp is great for Korma. For health reasons (carp being a
scavenger fish),
chain grocery stores don't sell carps. But it's quite available in most
oriental grocery stores. BTW, carp is the US counterpart of our Rui. You can
also try buffalo which resembles Katla.
Except for the green chillis and kewra, add all the rest of
stuff into the cooking dish. Mix well. Heat covered in low
heat. Turn over the fish once (be careful). When the water
has almost dried up, add the green chilli and the kewra
heat for another half hour in very low heat.
When the oil begins to float on top, you are done.
http://www.asel.udel.edu/~kazi/bangladesh/bdfruits.html
File Name: LAMKORMA.TXT
File Title: Lamb Shank Korma
Uploaded: 02 February 1996 by Lon Hall
Adapted from "The Great Curries of India" by Camellia Panjabi (Simon
& Schuster, 1995) by the Los Angeles Times Test Kitchen. This recipe
originates in Lucknow, renowned among Indian Muslims for its
elegant way of life. Kewra essence is exotic, with hints of roses, jasmine
and sandalwood. Be cautious in its use, as it can overwhelm the entire
dish. Be sure the yogurt used in cooking has only dairy products and
microbes (e.g. Lactobacillus) and no thickeners, like gelatin or tapioca.
Garam Masala
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground black pepper
1/8 tsp ground cardamom or 1 green cardamom pod
Lamb Shanks
saffron
2 to 3 tsp kewra essence or rose water
1/2 cup vegetable oil
2 onions
1 1/2 ounces (1/3 cup) raw cashews
4 serrano chiles, chopped
2 bay leaves
1 TBS minced ginger root
1 TBS minced garlic
2 to 3 lamb shanks, about 2 to 2 1/2 lbs total
2 tsp ground coriander
1 1/2 tsp salt
2 tsp cayenne
3 TBS plain yogurt
3/4 tsp ground mace
1/2 tsp ground cardamom or 3 green cardamom pods, husked, crushed
1 quart water
juice of 1 lime
Garam Masala:
If using green cardamom pod, remove seeds from husk and pound to
powder before adding. Mix all ingredients together.
Lamb Shanks:
Lightly crush several threads of saffron and soak in kewra essence or
rose water at least 15 minutes.
Put 1/4 cup oil in skillet. Slice onions thin and fry until medium
brown, 8 to 10 minutes. Add cashews and fry until onions are quite
brown, 5 minutes longer. Tip skillet up and use spatula to press oil out
of onion mixture. Discard oil and transfer onion mixture to bowl.
When cool, puree in food processor.
Put remaining 1/4 cup oil in skillet and add chiles, bay leaves, ginger,
garlic, lamb shanks, coriander, 1/2 Garam Masala and salt. Saute over
medium heat 10 minutes, stirring continuously.
Reduce heat to low. Add cayenne and yogurt, stir continuously 3
minutes and simmer until yogurt is absorbed, 3 to 5 minutes. Add
remaining 1/2 Garam Masala, mace and cardamom and saute 2 to 3
minutes. Add water, bring to boil, reduce heat to medium-low, cover
and cook until lamb shanks are tender, 2 hours.
When lamb is done, remove to warm oven; debone if wished. Stir in
reserved onion mixture and reduce over medium-high heat, stirring
continuously, until silky brown gravy forms, about 10 minutes. Add
lime juice and saffron-kewra mixture. Stir meat in sauce to coat. Serve
with rice.
Makes 4 servings.
Navaratan Korma
Date: 94-11-14 15:52:38 EDT
From: Radhu
Date:11/14/94
Ingredients:
1Cup cauliflower cut into small pieces
1/2 Cup peas,shelled
1/2 Cup potatos peeled and cut to small cubes
1/2 Cup cubed carrots,about same size as potatos
1/2 Cup green beans cut into 3cm Pieces
1/2 Cup green peppers cut into stripes
1/2Cup cashewnuts
1/2 Cup raisins
1/2 Cup paneer ( fresh cheese pressed dry) cubed
or
1/2 Cup cubed tofu
2 Tsp. ginger paste
1 Tblsp. garlic paste
1 Tsp. chillie powder
1 Tsp. Paprika
1Tblsp. Corriander powder
2 Tsp. cumin powder
1 Tsp. Turmeric powder
2 or 3 cardamoms ground to a powder
1/2 Cup tomato paste
1/2 Cup plain yogurt
1/4 Cup milk
4 tblsp. ghee
1tsp sugar
2 tsp salt
A few pineapple pieces and cherries for garnishing
Method:
Steam the cauliflower ,peas,carrots and beans. Fry the potatos in 2 tblsp.
ghee. Take out and keep aside. Saute the green peppers, take out. Dredge the
tofu or paneer pieces in a little flour and fry till golden brown. Take out
and keep with the potatos. Add the rest of the ghee and heat. Put the ginger
and garlic paste in the ghee, add all the powdered ingredients and keep
stirring. Add the milk,yogurt, tomato paste one at a time stirring between
each addision. Add thevegetables,cashewnuts, raisins,paneer pieces salt and
sugar. Cook for a few minutes. Garnish with pineapple and cherries. Serve
with rice or roti.
Beef Shahi Korma
('Royal' Beef with a Creamy Almond Sauce)
Serves 4 to 6.
There are many Indian dishes that were inspired, a few centuries ago, by
dishes from other countries. Shahi Korma - lamb cubes smothered in a rich
almond and cream sauce - owes its ancestry to Persian food.
It could be served with rice (perhaps 'Spiced basmati rice') or a bread
(naan, chapati, or paratha) and a vegetable such as 'Cauliflower with
potatoes'. It would be good to have some sort of tomato or onion relish on
the side. When i want a quick, but elegant meal, I have been known to serve
Shahi Korma with plain rice and a crisp green salad.
In my recipie here, I have cooked Shahi Korma the traditional way, that
is on top of the stove. If you like, you could do the final long cooking in
the oven. This is particularly useful if you are doing a large meal and need
the burners for other dishes. Just preheat the oven to moderate - 350'F and,
once you have combined the meat, salt, cream and water and brought it to a
boil, you can cover the pot and put it in the oven instead. The cooking
times and other general directions remain the same.
Ingredients;
8 cloves peeled garlic
1 inch peeled and coarsely chopped ginger
5 tbsp. slivered, blanched almonds
1 cup water
7 tbi.vegetable oil
2 lbs. cubed beef-(about 1 inch cubes)
10 pods whole cardamom
6 whole cloves
1 stick cinnamon-(about 1 inch)
2 mediurr onions-(peeled and finely chopped)
1 tsp. ground coriander
2 tsp. ground cumin
1/2 tsp.cayenne pepper powder
1 1/4 tsp. salt
1 1/4 cups heavy cream
1/4 tsp. garam masala
Put the garlic, ginger, and 6 tablespoons of water into the container of
an electric blender. blend until you have a paste.
Heat the oil in a wide, heavy, preferably non-stick pot over medium-high
flame. When hot, put in just enough meat pieces so they lie, uncrowded, in a
single layer. Brown the meat pieces on all sides, then remove them with a
slotted spoon and put them in a bowl. Brown all the meat this way.
Put the cardamom, cloves, and cinammon into the hot oil. Within seconds
the cloves will expand. Now put in the onions. Stir and fry the onions until
they turn a brownish colour. Turn the heat down to medium. Put in the paste
from the blender as well as the coriander, cumin, and cayenne. Stir and fry
the mixture for 3-4 minutes or until it too has browned somewhat. Now put in
the meat cubes as well as any liquid that might have accumulated in the meat
bowl., the salt, the cream, and 1 cup water. Bring to a boil. Cover, turn
heat to low and simmer for 2 hours or until the meat is tender. Stir
frequently during this cooking period. Skim off any fat that floats to the
top. Sprinkle in the garam masala and mix.
The whole spices in this dish are not meant to be eaten.
http://cavallo.rny.com/Dan/feast/recipes/BSK.html
Chicken Korma
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Chicken Korma
Categories: Poultry, Indian
Yield: 4 servings
4 Chicken breast
-halves, boned
1/2 c Safflower oil
1/4 c Butter, clarified
-(the Indians call
-this stuff "ghee")
6 md Yellow onions
3 Cloves garlic, fresh
1 1/2 t Ginger (use fresh
-ginger if you can
-find it)
20 Cloves, whole
12 Green cardamom seeds,
-whole, cracked
-(or less; or use 2 t
-of ground cardamom)
5 Bay leaves
1 t Salt
1 1/2 t Coriander (ground)
1/2 t Cayenne pepper
-(or more to taste)
8 oz Yogurt, plain
1/2 c Water
1/2 c Milk
Cut the chicken breasts into bite-size pieces and set aside. Peel the
onions and chop them fine. You should have about 3 cups of onion.
Mince the garlic and add to the bowl of chopped onions.
In a big frypan that has a lid, heat the butter and oil, then saute
the onions and garlic for about 10 minutes, until the first hint of
browning. Use "medium-high" heat.
Crack the cardamom seeds between your fingers, just to get the shell
open. Add them to the pan. Add the ginger, cloves, bay leaves and
salt. Saute until the onions are nice and brown, about 5 more
minutes.
Mix the coriander and red pepper with the yogurt. Add the yogurt to
the frypan, stirring as you pour, slowly enough that the onion
doesn't stop bubbling. It could take several minutes to do this,
depending on the diameter of your frypan. When the last of the yogurt
dries up, add the chicken pieces and brown them. Add 1/2 cup water,
reduce heat, cover and simmer 20 minutes.
Stir in the milk and turn off the heat. It needs to sit a few
minutes to let the flavors blend. The longer you let it sit after
cooking, the better it will taste (up to several hours).
While the chicken is sitting, cook some rice. I make saffron rice to
go with this dish.
Fish out the bay leaves and as many of the whole cloves as you can
find, before serving. Americans don't seem to like to eat whole
cloves in their food. Check to make sure it is moist enough (it
should have the consistency of applesauce). Reheat over low heat.
Serve.
NOTES:
* Indian braised chicken with onions, cloves and ginger -- I learned
to like Indian food in London, where delicious Indian food can be had
in simple restaurants at hamburger prices and the fare at fancy
places ranks among the finest food on Earth. Back in America, to
satisfy my new craving for good Indian food I had to learn to cook it
myself. This is a Friday-night supper dish in our family, too complex
for a weekday meal, and too plain to serve to company.
Indian food is often quite elaborate, so by their standards this is a
fast and simple dish. It is a classical Indian recipe, found in many
cookbooks.
* Indians put a lot more salt in their cooking than this recipe
calls for; if you want to make it more authentic you should double
the salt. Indians also don't like chicken skin and will go to great
lengths to prevent even small pieces of chicken skin from getting
into the food. I rather like chicken skin myself, and I don't try
very hard to keep it out of this dish.
* If you can't find green cardamom seeds, don't bother using white
ones, they've been bleached and processed and don't have much flavor
left. Use ground cardamom instead.
: Difficulty: moderate (timing is somewhat important)
: Time: 1 hour plus "sitting time."
: Precision: Approximate measurement OK.
: Brian Reid decwrl!glacier!reid
: Stanford re...@SU-Glacier.ARPA
: Palo Alto, California
: Copyright (C) 1986 USENET Community Trust
Vegetable Korma
from: Thomas Brand (tomb...@tias.net)
Following recipe is from "The Indian Restaurant Cookbook" by Pat Chapman.
Vegetable Korma
The original calls for Cauliflower; I have made it using other vegetables
(Brocolli, Peas, Carrotts, Aubergine (eggplant)) and usually mix
them all together. Basically, whatever I find in my fridge :-).
Ingredients:
1 1/2 lb vegetables
1/2 cup cashew nuts (or almonds) (or mixture)
1/2 inch fresh ginger chopped (hint: to peel, scrape ginger root with a
teaspoon!)
1 clove garlic, chopped
2 green chillies (optional)
1/2 teaspoon saffron strands
2 tablespoons waaaarm milk
1 tablespoon ghee (I use butter)
2 tablespoons sunflower or corn oil
1 medium onion, chopped
3 oz. yoghurt
3 oz double cream
1/2 cup chpped coriander (cilantro) or parsley
salt (to taste)
2 whole cardamoms
3 whole cloves
1 inch cassia bark
1 tsp coriander seeds
1 tsp white cummin
o Cut vegetables into bite size chunks (florets for cauliflower or
broccoli)
o Blend nuts, ginger, garlic, spices, chillies, and 1/4 pint water into a
coarse paste. (I use my food processor)
o Soak saffron in warm milk for at least 10 minutes.
o Heat the ghee and oil and fry the onion until golden. Add the spice
paste and yoghurt and cook for 10 minutes or longer (I usually
wait until the oils float to the top of the mixture)
o Add vegetables and mix well. Cook for 15 minutes adding water if
necessary.
o About 10 minutes before serving, squeeze the saffron strands in the
bowl to get out their color. Add saffron (and the milk),
double cream, fresh coriander/parsley and salt to taste.
amanda
MM: WHOLE LEMON OR LIME PICKLE (MASALA BHARA NIMB
---------- Recipe via Meal-Master (tm) v8.05
Categories: Indian, Condiments
Yield: 1 Pint
12 oz Small Key limes or lemons
-(about 4 or 5) (340g)
1/2 ts Fenugreek seeds (2 ml)
1 ts Black mustard seeds (5 ml)
1/2 ts Cayenne pepper (2 ml)
1/3 ts Yellow asafetida powder
-(hing)(1 ml) *this applies
-only to Cobra brand.Reduce
-any other asafetida by 3/4*
1 1/2 tb Sea salt (22 ml)
4 tb Lemon or lime juice (60 ml)
1/3 c Mustard or sesame oil
(80 ml)
Wash and thoroughly dry the limes or lemons. Set them
in the sun or air-dry in a warm oven for 5 minutes.
Meanwhile, dry-roast the fenugreek seeds and black
mustard seeds in a heavy pan over low heat. When the
fenugreek seeds turn reddish-brown, remove the seeds
and coarsely powder with a mortar and pestle or in a
coffee mill. Combine them with the cayenne, asafetida
and salt in a small bowl and mix well.
Quarter the citrus from the top to within 1/4 inch
(6mm) of the bottom. The sections should remain
attached to the bottom. Using a small knife, spread a
little of the spice mixture on the surface of each
cut. Squeeze the citrus closed and place them, cut
side up, in a sterilized jar or crock. Pour the lemon
or lime juice over the stuffed citrus. Drape a piece
of cheesecloth over the top and secure it with a
rubber band. Set the jar in sunshine for four days,
bringing it in every night.
On the fifth day, place the oil in a small pan over
moderate heat; bring the mustard oil to the smoking
point for 5 seconds (the sesame oil only requires to
be heated). Cool slightly, then pour the oil over the
lemons.
When the oil has cooled to room temperature, cap the
jar with a non-metallic lid, shake the jar, then set
it in the sun daily for 4 weeks, bringing it in every
night. Give the jar a shake two or three times daily.
The pickle may be used after 5 weeks, though it is
better after 10 weeks.
-----
MM: AM KA ACHAR (INDIAN MANGO PICKLES)
---------- Recipe via Meal-Master (tm) v8.05
Categories: Condiments, Indian
Yield: 1 Servings
4 c Oil
3 tb Salt
1 tb Coriander seeds
1 tb White cumin seeds
1 tb Mustard seeds
1 tb Onion seeds (or substitute
- finely minced onion)
1 tb Garlic; finely minced
1 c Red chili powder
From The Gumbo Pages on the Internet. Commentary by
Chuck Taggert.
Wash the mangoes and wipe dry. Cut into quarters. Mix
the salt into the mangoes and spread out on a tray or
baking tin and dry in the sun 2 or 3 days, until the
skin of the fruit becomes soft and pliable.
Fry all the whole spices in 2 cups of the oil until
they are light brown. Remove from the oil and grind to
a smooth paste. Set aside.
Put the rest of the oil in a saucepan and heat well.
Add all the ground spices and stir for 1 minute. Add
all the dry mangoes. Stir together over fire very
briefly and remove immediately. Allow to cool
completely to room temperature.
When cool, place the achar in airtight containers and
store at room temperature. This achar can be preserved
for at least one year.
Recipe by I. Chaudhary.
-----
Lotus stem pickle
Ingredients
Lotus stem - 1 piece (12")
Green chillies - 8-10
Ginger (peeled & sliced) - 1/4 cup
Lime juice - 3 tbsp
Chilli powder - 2 tbsp
Mustard powder - 2 tsp
Asafoetida - 2 pinches
Turmeric - 1/4 tsp
Salt - to taste
Method:
Wash, peel and slice the stem into rounds of 1/4".
Cut green chillies into 1" long pieces; mix with ginger slices and add salt
and leave for two days.
Add the rest of the ingredients and shake well.
Use after 6-8 weeks. A tangy and crisp pickle is ready.
RAMA GOKUL
The Hindu
http://www.webpage.com/hindu/daily/970316/09/0916031b.htm
----------------------------------------------------------------------------
----
MM: MANGO PICKLE (AM KA ACHAR)
---------- Recipe via Meal-Master (tm) v8.05
Title: MANGO PICKLE (AM KA ACHAR)
Categories: Condiments, Indian
Yield: 1 Servings
2 Dozen unripe mangoes
4 c Oil
3 tb Salt
1 tb Coriander seeds
1 tb White cumin seeds
1 tb Mustard seeds
1 tb Onion seeds
1 tb Ground garlic
1 c Red chilli powder
Wash the mangoes and wipe dry. Cut into quarters.
Mix the salt into the mangoes and spread out on a tray
or baking tin and dry in the sun 2 or 3 days, until
the skin of the fruit becomes soft and pliable.
Fry all the whole spices in 2 cups of the oil until
they are light brown.
Remove from the oil and grind to a smooth paste. Set
aside.
Put the rest of the oil in a saucepan and heat well.
Add all the ground spices and stir for 1 minute. Add
all the dry mangoes.
Stir together over fire very briefly and remove
immediately.
Allow to cool completely to room temperature. When
cool, place the achar in airtight containers and store
at room temperature. This achar can be preserved for
at least one year.
Compiled by I. Chaudhary
-----
Pickled green pepper:
During the months of December to February, fresh green pepper is harvested
in Malabar and Coorg. It is delicious to eat when picked with lime.
Ingredients:
Lemons 6-9
Tender green pepper (milagu) 500 gms
Salt 10-15 gms
Method:
Wash pepper well. Remove and dry....
Extract juice of limes, strain, add salt, pepper bunches. Sufficient juice
must submerge the pepper. Soak for two to three days. The pickle is ready to
use, when the pepper changes its colour to light green.
The Hindu
http://www.webpage.com/hindu/daily/970302/09/09020319.htm
***
Pickled rice salad - (For 6 servings)
Ingredients
Cooked rice having separate grains 1 cup
Chopped picked carrot and cauliflower 1/2 cup
Pickled stuffed olives, chopped 6
Finely shredded red cabbage or green cabbage 1 cup
Salad oil or refined oil 1 tbl sp
Salt and pepper to taste
Few lettuce leaves
For pickling carrot and cauliflower
Water 1 cup
Vinegar 2 tbl sp
Salt 1 tplp
Red chilli powder 1 tsp
Method
Take carrot and cauliflower pieces in a glass bowl. Add all the pickling
ingredients and keep for 3 to 4 hours. Drain off water.
Mix rice, picked pieces of carrot, cauliflower and olives. Add salt, pepper
to taste and the oil. Mix well.
Prepare a bed of lettuce leaves on a serving plate. Spread cabbage on it.
Heap prepared salad in the centre. Keep covered in fridge till serving time.
The Hindu
http://www.webpage.com/hindu/daily/970309/09/0909031e.htm
* * *
MM: VEGETABLE PICKLE (TERKAREE KA ACHAR)
---------- Recipe via Meal-Master (tm) v8.05
Title: VEGETABLE PICKLE (TERKAREE KA ACHAR)
Categories: Condiments, Indian
Yield: 1 Servings
1 1/2 lb Cauliflower
1 1/2 lb Carrots
1 1/2 lb Peas
1 1/2 lb Potatoes
1 1/2 lb Turnips
1 1/2 lb Brinjal (Aubergine)
1 1/2 lb Tomato
1 1/2 lb Fenugreek Leaves
1 1/2 lb Spinach Leaves
1 c Lemon juice
4 c Oil
1/2 c Red chilli powder
2 ts Salt
(A)
2 tb Coriander seeds
2 tb White cumin seeds
2 tb Mustard seeds
2 tb Onion seeds
4 Dried red chillies
2 ts White cumin seeds
1 Whole garlic
Wash all the vegetables and cut into pieces. Dry on a
cloth.
When all the vegetables are dry, mix salt and place in
large bowl. Set aside for about 2-3 days or until the
vegetables become soft..
Mix in the lemon juice and set aside again.
Using 2 cups of the oil, fry all the first group of
spices (A) until light brown. Remove from the oil and
grind to a smooth paste.
Heat the rest of the oil in a large saucepan. Add 4
dried red chillies, the 2 tsp. white cumin seeds, and
the whole garlic which has been peeled and separated
into cloves. Fry until light brown.
Add all the vegetables and all the ground spices and
fry together for about 5 minutes. Remove from fire and
allow to cool completely until room temperature before
placing in airtight containers. This way it can be
stored for 6-8 months.
Compiled by I. Chaudhary
-----
* Exported from MasterCook *
Mum's Classic Hot Chilli Pickle
Recipe By : Imran from Australia
Serving Size : 1 Preparation Time :0:00
Categories : Pakistani
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Kg Green chillies
1/2 Kg Mustard seeds
Salt to taste
1/2 Kg Garlic
1 Kg Oil
Grind mustard seeds in grinder. Add ground mustard seeds
with garlic in blender and blend.
Wash chillies and cut into pieces. Mix together with
garlic & mustard seed paste. Add salt to taste. Finally pour
oil over it and store away.
This is a classic hot chilli pickle from mum which can be
made very easily at home. I've always found that home-made
pickles taste much better than anything you can buy mainly
because of the fresh ingredients used. Most Indian pickles
sold at stores have probably been sitting on the shelves for
months and have a "processed" taste. Imran
amanda
BAKED SAMOSA LOGS WITH FRUIT-SWEETENED TOMATO
Categories: Vegetables, Relishes
Yield: 8 servings
---------------------------LOGS---------------------------
8 c Cauliflower; diced
1 1/3 c Baby peas, fresh or frozen
1 1/2 tb Coconut flakes, unsweetened
1 ts Curry powder
1/8 ts Cayenne pepper OR
1/2 ts Paprika
2 tb Cilantro, fresh; chopped
1 1/2 tb Lemon juice
1/2 ts Salt
12 Whole-wheat chapatis
Olive oil spray or olive oil
-for brushing
--------------------------CHUTNEY--------------------------
2 ts Virgin olive oil
2 tb Ginger root; freshly grated
1/2 tb Jalapeno pepper; minced
1 ts Cumin seeds; crushed
1/2 tb Coriander seeds; crushed
5 1/2 c Tomato puree
2 c Tomatoes; diced, with juice
1/2 c White grape juice
Salt and pepper to taste
If using frozen peas, defrost; addpeas and steam for 3
more minutes. Transfer cauliflower and peas to a bowl
and add coconut, curry powder, cayenne or paprika,
cilantro, lemon juice and salt. Toss to mix. Allow
mixture to cool slightly and divide into 12 portions,
about 1/2 cup each.
Place one chapati on a work surface and brush
lightly with water. With your hands, shape a portion
of the vegetable mixture into a log. Place about 1 1/2
inches from the botom edge of the chapati. Roll
chapati halfway, fold in sides, then finish rolling
into a log. Place on a baking sheet, seam side down.
Repeat processwith remaining chapatis.
Preheat oven to 375 degrees. Spray or brush samosas
lightly with o8il. Bake for 15 to 20 minutes, until
crisp and golden. Cut each samosa in half. Makes 24
logs; serves 8. Serve with fruit-sweetened tomato
chutney.
Hints: Samosas can be made a day ahead of time and
baked just before serving. If you can't find chapatis,
you can substitute flour tortillas (either white or
whole wheat).
Chutney: Heat oil in a large saucepan. Add ginger,
pepper, and cumin and coriander seeds. Cook until
fragrant, about 1 to 2 minutes. Add remaining
ingredients and bring mixture toa boil. Reduce heat an
simmer, uncovered, for 35 to 40 minutes. Makes about 1
1/2 cups.
Hints: Chutney can be made up to 2 ays before
serving. Store in the refrigerator.
If you double the recipe, increase cooking time by
15 minutes. If you freeze the chutney, season with
salt and pepper before serving. Per serving (3 logs +
3 tbs. chutney): 255 cal; 7 g prot; 4 g fat; 46 g
carb; 0 chol; 791 mg sod; 6 g fiber; vegan Source:
Vegetarian Times, July 93/MM by DEEANNE
Submitted By DONW...@AOL.COM On 30 OCT 1995
http://godzilla.eecs.berkeley.edu/recipes/indian/
BHINDI SUBJI (OKRA AND TOMATOES)
Recipe By :=20
Serving Size : 4 Preparation Time :0:00
Categories : Indian Vegan
Vegetarian Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 teaspoon Turmeric
4 tablespoons Vegetable oil
16 ounces Stewed tomatoes (1 can=3D8 oz)
1 each Onion -- medium and minced
2 tablespoons Vinegar
4 each Garlic cloves -- chopped
1/2 cup Water
1/2 teaspoon Cumin seed
1 tablespoon Black pepper -- ground
2 each Green chilies -- chopped
1 pinch Salt
1/4 cup Coriander leaves-fresh/chopped
Wipe okra gently with moist kitchen towel. Cut each into 4 pieces and set
aside.
Heat vegetable oil in a skillet. Add onions, garlic, cumin seed, chilies
(optional), and coriander leaves. Saute 4 to 5 mins. Add turmeric. Stir
once or twice.
Add tomatoes, vinegar and 1/2 cup water. Bring to a boil. Lower heat and
simmer 15 mins.
Add okra, black pepper and salt. Cover and cook until okra is tender,
about 20 mins.
http://godzilla.eecs.berkeley.edu/recipes/indian/
Dal Bhaat (vegan)
* scant 1 cup red lentils
* 2 tsp garlic-ginger paste
* pinch of tumeric
* 1 green chili, chopped
* 2-3 cloves garlic
* 2-3 whole dried chilis
* 1/2 tsp cumin seed
* 1/4 tsp garam masala
* 1 tbsp. chopped chives
Put unsoaked lentils in medium, heavy saucepan, wash with 2 or three changes
of water, then drain. Add 2 1/2 cups water, G&G paste, tumeric, green chili.
Bring to a boil gradually over medium heat, lower heat, cover, and simmer
for 30 minutes. Stir vigorously with wooden spoon to help break up lentils,
cook for about 10 more minutes, until lentils are soft and mushy. Use pam or
good non-stick pan to temper spices. Add garlic, whole dry chiles and cumin
seeds to hot pan. As soon as seeds sizzle, and garlic pales to pink, about 2
minutes, pour into lentils. Stir it well and simmer another 2-3 minutes.
Sprinkle with garam masala and chives just before serving. Pull out chillis
if you wish.
GINGER and GARLIC PASTE 4 oz. ginger root, lightly scraped washed and cut
into chunks, and the same amount of garlic, peeled. Put ingredients in a
blender with a very little water, just to help grinding. Spoon into airtight
jar and store in fridge, or freeze it. Total calories, 72.
>From sneid...@ikonic.com
LOWFAT INDIAN CUISINE
By Kumar Ramanathan
There is a prevailing myth about Indian food: Indian food is lowfat.
While one can consider most Indian dishes as being
lowfat compared to meat-based American dishes, Indian food is moderate
to high in fat because it often includes dairy products, nuts, and oil. A
typical Indian snack, for instance, requires 3/4 to one cup of oil for deep
frying, a typical dessert requires two cups of whole milk, and a typical
main dish requires nuts, ghee, or buttermilk. It is easy to convert them to
lowfat recipes by cutting down by half or more the amount of dairy
products, oil, or nuts required. The other way to convert them to lowfat is
by removing the dairy products and reducing the oil. Another option is
sautéing onions or vegetables in water instead of oil.
The following recipes are vegan and are lowfat. Most of
the ingredients required for the dishes below are available in supermarkets,
and some special ingredients such as blackgram dal, fenugreek, and
mustard seeds, are available in Indian and other ethnic grocery stores.
MASALA DOSAI
(4 servings)
Enjoy this "crepe," with potato stuffing.
1/2 cup blackgram dal
2 teaspoons fenugreek
1 cup enriched long grain rice
2 Tablespoons lime juice (optional)
2 cups water
Soak blackgram dal and fenugreek together and rice separately for
at least 6 hours. Using a blender, with less than 1/3 cup of water, blend
rice
first and keep it separate. Next, with less than 1/3 cup of water, blend
blackgram dal and fenugreek together. Combine the two mixtures. The
batter should not be too thick or too thin. If you take the batter and pour
it
out of a spoon, the flow from the spoon should be even. Keep the batter in
a big pot for at least 12 hours until it ferments and tastes a bit sour. If
you
do not get a sour flavor, add lime juice.
Heat a non-stick pan until it becomes medium hot and wipe the
pan with a little oil dipped on a cloth or paper towel. When the pan
becomes hot, take a small scoop of batter and pour it on to the pan. Spread
it around and make a small circle of batter. Flip it over to the other side
when one side is done, that is when air bubbles begin to appear. Reduce the
heat to medium before you cook the next one.
Hints:
1. Sprinkle some water on the pan to make the pan cool.
2. Keep the pan hot but not so hot as to burn the dosai.
3. If you find the dosai a bit dry, add 1/8 teaspoon of oil around the edges
of the next dosai so as to make it less dry. Flip it and add 1/8 teaspoon of
oil.
Total calories per serving: 253
Fat: 2 grams
LOWFAT INDIAN CUISINE
By Kumar Ramanathan
This article originally appeared in the May/June, 1996
issue of the _Vegetarian_Journal_, published by:
The Vegetarian Resource Group
P.O. Box 1463
Baltimore, MD 21203
(410) 366-8343
E-mail: The...@aol.com
WHAT IS THE VEGETARIAN RESOURCE GROUP?
Our health professionals, activists, and educators
work with businesses and individuals to bring about
healthy changes in your school, workplace, and community.
Registered dietitians and physicians aid in the
development of nutrition-related publications and answer
member and media questions about vegetarian diets.
The Vegetarian Resource Group is a non-profit
organization. Financial support comes primarily from
memberships, contributions, and book sales.
The contents of this article, as with all The Vegetarian
Resource Group publications, is not intended to provide
personal medical advice. Medical advice should be obtained
from a qualified health professional.
This article may be reproduced for non-commercial use intact
and with credit given to The Vegetarian Resource Group.
Copyright 1996 by The Vegetarian Resource Group.
MM: PEAS POTATO & EGGPLANT CURRY
Title: Potato Chops (Alu Ki Tikiya) (VEGAN)
Categories: Indian, Appetizers, Nibbles, Side dish, Potatoes
Yield: 12 "chops"
1 1/2 lb Potatoes, boiled & mashed
1/2 ts Salt
1 ts Garam masala -OR-
1/2 ts Ground cumin -AND-
1/2 ts Ground coriander
1 tb Chopped fresh coriander
-- (US = cilantro)
1 sm Onion, very finely chopped
2 Green chillies, finely
-- chopped
1/2 ts Grated fresh ginger root
Oil spray for cooking
CONVERSIONS: 1 lb = 16 oz = 450 g
ABBREVIATIONS: ts = teaspoon
tb = tablespoon
sm = small
Mix all ingredients (except oil spray) together well. Divide
into portions (as many as specified in "yield") and shape each
into a thick flat round.
Heat a large frying pan (skillet). Spray with a little oil or
grease lightly. Cook 3-4 potato cakes at a time, depending on
how large the pan is.
Do for about 5 minutes on each side until golden - DO NOT
disturb them until the 5 minutes is up or you will spoil the
crust. When they have been cooking 5 minutes try and lift them
gently with a spatula. Lift rather than scrape, and flip over,
remembering that they will still be very soft in the middle. If
you like, use another spatula placed over the top of the chop to
keep it together whilst turning over.
Keep them warm in the oven at a moderate heat (375 F, 190 C,
Gas 5) while you cook the others.
Recipe from Quick and Easy Indian Cooking by some man whose name
I can't remember with a 70s hairstyle. He is the same one who
makes khoya out of powdered milk.
MMMMM
~~~
Vegan-Toor Dal
* 1 c red lentils
* 1 clove garlic
* 1/4 t cumin
* 1/4 t coriander
* 1/4 t turmeric
* 1/4 t cayenne (optional, does not make it very hot though)
* 1/4 t black mustard seet
* salt to taste
* 3 c water
* 1/2 t (or less) canola oil
Rinse lentils and bring to a boil in 3 cops water. Reduce heat and cover.
Cook for 30-40 minutes until lentils are very soft, the consistency of thick
soup.
Add cumin, coriander, turmeric, salt and cayenne. Allow to simmer uncovered
while preparing garlic and mustard seeds.
In a small frypan, heat oil to med hi. Mince garlic and saute in oil with
mustard seeds until just beginning to brown. Add to dal and serve
immediately. For those of us in coastal California, this is very easy and
tastes great with frozen fatfree Indian rice at Trader Joe's.
>From jm...@midway.uchicago.edu (Jill M. Nicolaus)
Kema (Curried Vegetables)
Date: Fri, 28 Oct 94 19:31:09 EDT
From: SUSAN WYLDER <ZF_W...@scsu.edu>
Here's one of my favorite fast and easy recipes. It's an East Indian
feast dish, pronounced KEY-ma.
---------- Recipe via Meal-Master (tm) v8.00 (BB)
Title: Kema (Curried Vegetables)
Categories: Vegan, Soy
Yield: 6 servings
1 c TVP granules
7/8 c Boiling water
1 lg Yellow onion, minced
1 lg Clove garlic, crushed &
--minced
1/2 t Ginger root, minced
3 tb Tomato paste
1 c Stewed tomatoes
2 t Curry powder (may use 3 tsp;
--I use 2 tsp curry & 1 tsp.
--garam masala.)
1 t Salt
1/8 t Cayenne pepper
1 c Green peas, fresh or frozen
1 c Mushrooms, sliced
Combine TVP and water in a bowl. Let stand 10
minutes. In a non-stick skillet or wok, heat 2 tbs.
water or other liquid. Saute onion, garlic, and
ginger root for 5 minutes. Add TVP and stir
constantly another 5 minutes (add additional liquid to
prevent sticking, if necessary). Add tomato paste,
tomatoes, curry powder, salt, and cayenne and simmer
for a few minutes. Add peas and mushrooms, bring to a
boil, cover, and simmer over low heat 5 minutes.
Serve over rice.
(Adapted from Vegetarian Times)
MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: Five-Lentil Stew (Panch Dal)
Categories: Try it, Soup/stew, Vegan
Yield: 4 servings
-North India
MMMMM----------------FLATBREAD & FLAVORS; ALFORD---------------------
MMMMM----------------------------DAL---------------------------------
1/4 c Channa dal
1/4 c Urad dal
1/4 c Masur dal
1/4 c Toovar dal
1/4 c Mung dal
5 c Water
1/2 ts Turmeric
1/2 ts Cayenne pepper
MMMMM------------------------SPICE BLEND-----------------------------
1 tb Oil; or ghee
1 lg Onions, chopped; finely
1 tb Garlic cloves, crushed
1 ts Cumin seed
1 ts Garam masala
2 lg Tomatoes; chopped
1 ts Salt; or more to taste
Rinse dals. Bring water to boil in large pot. Add dals, stir, and
bring back to boil. Remove from heat, cover, and let sit 2 hours.
Add turmeric and cayenne to dal and bring water to boil. Reduce
heat
slightly and simmer until dal is tender, approximately 35 minutes.
10-15 minutes before dal is ready, begin cooking spice mixture.
Heat
oil in heavy skillet or saucepan over medium-high heat. When hot,
add onion and garlic and fry 2-3 minutes, stirring frequently. Add
cumin and garam masala and cook another minute. Add tomatoes and
salt and cook until tomatoes have been reduced, approximately 10
minutes.
Add onion mixture to dal and stir well. Cook 2-3 minutes more to
blend flavors. Taste for salt and adjust seasoning. Serve hot in
one large bowl or in individual-sized bowls with chapatti or
central
Asian naan.
Nutritional Information per serving: xx calories, xx gm
protein, xx gm carbohydrate, xx gm fat, x% Calories from
fat, x mg chol, xx mg sodium, x g dietary fiber
Tyops by Sylvia Steiger, SylviaRN (at) CompuServe (dot) com
MMMMM
Stuffed Fried Bhaturas (vegan)
Take Wheat (maida) flour - 3 full cups
Take basun or chana flour - 1/3 of a cup
Then take 2 table spoons of olive oil.
Also take 1/2 table spoon of Garlic Powder, 1 tea-spoon
aijwain,1 tea spoon of salt and 1 table spoon of sugar.
Mix the ingredients in a bowl with a mixture of warm water, milk and
yeast (khamir). While mixing, when the dough would cease to stick
with the fingers, this indicates that the dough is ready.
Then cover the dough with a wet cloth and keep it under the room
temperature for at least 2 hrs.
For stuffing:
2 big size potatoes- boil them until soft inside.
1 finely chopped big onion.
Fresh garlic and ginger finely chopped.
Plentiful of Parsley(dhania) leaves. Also chopped.
1/2 very finely chopped cauliflower.
Mix these ingredients with spices and 1 table spoon of regular or olive oil.
Also add 1/2 table spoon of salt to the mixture.
When the dough is ready: Divide it into 6-10 or 12 portions( according
to one's own desire). Then take the portions and stuff them with the
vegetable mixture. Make sure that the vegetables are not piercing
through the dough. Then gently flatten the portions into circles with
a diameter of 5-7 inches.Keep the portions oiled and out for 5 mts,
before frying in the oil.
Now take a deep pan and fill it with the regular oil. Heat it for the
next 5-10 (depending upon the stove) minutes. Then gently release the
portions into the pan ( 1 at a time) and fry them until the red crispy
surface appears to show.This can take upto 2-3 minutes.Soak all the
extra oil and cover the bhaturas in an aluminum foil.
You can enjoy your stuffed fried bhaturas with a host of dried or
curried items. You can also relish them with chutneys, mint and onion
yoghurt, pickles or simply eat them as snacks.
MM: AROMATIC CABBAGE
---------- Recipe via Meal-Master (tm) v8.05
Categories: Indian, Vegetables, Vegetarian, Vegan
Yield: 6 Servings
1 Cabbage; small, about 2 1/2s
2 Onions;medium
3 tb Vegetable oil
1/2 ts Cumin seeds,whole
1/2 ts Fennel seeds, whole
4 ts Sesame seeds
1/2 ts -Salt
"This fine stir-fry will make fans out of people who
are ho-hum about cabbage. This recipe is from Madhur
Jaffray's Cookbook, _Food for Family and Friends_.
Remove coarse outer leaves from cabbage, quarter and
core. Cut into fine fine shred, either by hand or with
food processor. Set aside. Peel onions; cut in half
lengthwise. Cut crosswise into thin half rings; set
aside.
In large wok or large wide pot over medium heat,
heat oil. When very hot, add the cumin and the fennel
seeds. As soon as the seeds turn a shade darker (just
a few minutes) toss in the sesame seeds. Stir for a
second before adding onions. Stir fry 2 or 3 minutes
or 'til browned on the edges. Cover tightly and turn
heat to low. Cook 2-3 minutes or 'til cabbage wilts.
Uncover and cook over high heat, stir fry 5 minutes or
'til vegetables are very tender. SERVES: 6 SOURCE:
_Food for Family and Friends_ by Madhur Jaffray via
Toronto Sun.
Posted by Anne Maclellan
-----
MM: CHAURA NA POORA (BLACK-EYED PEA PANCAKES)
---------- Recipe via Meal-Master (tm) v8.05
Categories: Indian, Vegan, Snacks, Brunch
Yield: 12 Pancakes
1 1/2 c Dried black-eyed peas
1 3/4" cube of fresh ginger
-- (peeled)
5 Garlic cloves; peeled
2 Hot green chilies
-- (seeded if desired)
1 1/3 c Water
1 ts Salt
1/4 ts Ground turmeric
1 tb Minced cilantro
Vegetable oil
Rinse the peas, drain them, and pick out and discard
any foreign objects or bad peas. Place peas in a
large container and add water to cover by a couple of
inches. Let soak overnight.
The next day, remove skins from peas by rubbing them
between your hands. You can do this right in the bowl
of soaking water, occasionally draining off water and
skins and replacing with fresh water. Drain completely.
In a food processor or blender, mince the ginger,
garlic and chilies. Add the drained peas and process
until pastelike. Add 1-1/3 cups water, the salt,
turmeric and minced cilantro. Process again to form
mixture into a thick batter. Transfer batter to a
bowl.
Have all cooking paraphernalia ready and at hand. You
will need to have near your skillet: 1/4 to 1/2 cup of
vegetable oil in a cup or bowl with a small spoon, a
larger spoon to spread the batter, the bowl of batter
with a 1/3-cup measuring scoop/cup, a metal spatula
for turning the pancakes, and a plate on which to
place the finished pooras after they are cooked.
Pour 1 teaspoon of oil into the skillet and tilt to
distribute evenly. Heat the skillet over medium-low
until oil is hot. Stir the batter before pouring 1/3
cup of the mixture onto the center of the hot skillet.
Working rather quickly, use the large spoon to spread
the batter in a spiral motion, until the pancake is
about 6-7 inches in diameter. Turn pancake after 2
minutes and cook another 2 minutes on the other side.
Remove pancake to plate and repeat with remaining
batter, adding only enough additional oil to the
skillet as needed to keep surface evenly greased. I
found that about 1/2 to 3/4 teaspoon for each pancake
was plenty, but your milage may vary.
Serve right away, or reheat (wrapped in aluminum foil)
in a 450 F. oven for 15 minutes.
Serve with relishes, pickles, chutney, or cooked
vegetables.
Adapted by Karen Mintzias from a recipe in: "Madhur
Jaffrey's World-of-the-East Vegetarian Cooking".
From: Karen Mintzias Date: Wed, 05-1
Sound Advice Intercook (823)
-----
---------- Recipe via Meal-Master (tm) v8.05
Categories: Indian, Vegetarian, Vegan
Yield: 2 Servings
1/3 c Besan (chick pea) flour
1/4 c Mashed tofu
3/4 c Water
3 -to
4 tb Margarine
2 -to
4 Hot green chilies
1/4 c Cilantro
1 sl Ginger (1/2")
2 tb Chopped onion
1/2 ts Salt; to taste
4 sl Bread *
* (I like sourdough, and I recommend not using a
really dark type.)
Put everything but the bread and margarine into the
blender/food processor/ other implement of destruction
and blend until the herbs are medium chooped. Pour the
resulting batter into a wide shallow dish. (She says
it'll keep three days covered in the frig, if you plan
meals that far ahead. I don't.)
Melt the margarine in a big skillet or frying pan.
Soak one slice of bread at a time in the batter until
pretty gloppy, then toss into the skillet and fry
until the bottom is medium brown, then flip and cook
about another minute.
Serve right off the stove.
From: rad...@june.cs.washington.edu (Radhika Thekkath)
-----
MM: SAVORY FLAKED RICE
---------- Recipe via Meal-Master (tm) v8.05
Categories: Side dish, Indian, Vegan
Yield: 8 Servings
3 tb Vegetable oil
1 ts Mustard seed
1/4 ts Asafetida
1 sm Dried red chili; halved
1 Serrano chili; minced
1 ts Ground cumin
1 ts Dried curry leaves
1/2 ts Minced fresh ginger
6 Whole black peppercorns
3 Whole cloves
3/4 c Chopped onion
3/4 c Diced boiling potato
3/4 ts Ground turmeric
3/4 c Frozen peas; thawed
1 1/2 ts Salt
1 ts Sugar
1/4 c Fresh lemon or lime juice
2 c Poha (thick flaked rice)
1/3 c Chopped cilantro
2 tb Unsweetened grated coconut
In a heavy large saucepan, heat oil over high heat.
Add mustard seeds and cover immediately. When seeds
stop popping, add asafetida. Immediately reduce heat
to medium. Add chilies, cumin, curry leaves, ginger,
peppercorns and cloves and stir 1 minute. Reduce heat
to medium. Add onion and cook until soft and
translucent, stirring frequently, about 8 minutes. Add
potato and turmeric. Cover and cook until potato is
almost tender, stirring occasionally, about 10
minutes. Add peas. Cover and cook 5 minutes.
Combine salt, sugar and juice. Stir until salt and
sugar are dissolved. In a colander, rinse poha under
cold water. Place poha, juice mixture, cilantro and
coconut in a saucepan and stir gently, being careful
not to break rice flakes. Transfer to platter and
serve.
Adapted from: Suneeta Vaswani's recipe in Bon Appetit
(February 1987) Typed for you by Karen Mintzias
-----
MM: VERY SPICY, DELICIOUS CHICKPEAS
---------- Recipe via Meal-Master (tm) v8.05
Categories: Main dish, Vegetarian, Vegan, Indian, Side dish
Yield: 1 Recipe
5 tb Vegetable oil
2 md Onions; peeled and minced
8 Garlic cloves
-- peeled and minced
1 tb Ground coriander seeds
2 ts Ground cumin seeds
1/4 ts Ground cayenne pepper
- or more
1 ts Ground turmeric
6 tb Red-ripe tomatoes
-- (finely chopped, skinned)
-- fresh or canned
40 oz Canned chickpeas; -OR-
4 1/2 c -Home-cooked chickpeas
2 ts Ground roasted cumin seeds
1 tb Ground amchoor (opt.); OR...
1 sm -Lime (juice & pulp only)
2 ts Kashmiri red pepper
1 ts Garam masala
1/2 ts Salt (or to taste)
1 tb Lemon juice (or more)
1 Fresh hot green chili
2 ts Fresh ginger
-- (very finely grated)
This dish, a staple street food of the bazaars of Old
Delhi, is wonderfully tart and hot. It requires two
similar spice blends, one added to the browned onions
and garlic, the other toward the end of the cooking
time. Amchoor (powdered green mango) lends a haunting
sourness. If you can't find this ingredient,
substitute the juice and pulp of a small lime (the
dish is also delicious without either). You may use
Hungarian paprika as a substitute for Kashmiri red
pepper; either will give color but no heat.
These spicy chickpeas can be made up to two days ahead
of time. In fact, their flavor improves if they are
left, refrigerated, for at least 24 hours.
DIRECTIONS: =========== Heat the oil in a wide pot
over a medium flame. When hot, put in the minced
onions and garlic. Stir and fry until the mixture is a
rich medium brown shade. Turn heat to medium low and
add the coriander, cumin, (NOT the roasted cumin),
cayenne, and turmeric. Stir for a few seconds. Now put
in the finely chopped tomatoes. Stir for a few
seconds. Now put in the finely chopped tomatoes. Stir
and fry until the tomatoes are well amalgamated with
the spice mixture and brown lightly. Add the drained
chickpeas and 1 cup water. Stir. Add the ground
roasted cumin, amchoor, red pepper, garam masala,
salt, and lemon juice. Stir again. Cover, turn heat to
low, and simmer for 10 minutes. Remove cover and add
the minced green chili and grated ginger. Stir and
cook, uncovered, for another 30 seconds.
* Source: World-of-the-East Vegetarian Cooking - by
Madhur Jaffrey * Published in: The Herb Companion -
February/March 1993 * Typed for you by Karen Mintzias
-----
VEGAN: baingan bharta
From: R. BALACHANDRAN <bala...@assets.wharton.upenn.edu>
Date: 21 Sep 1994 18:11:14 GMT (Page 1 of 2)
Responding to: <Joshua_Rosenstock-1809941439310001@cis-ts3-
slip7.cis.brown.edu>
For baingan bharta: to serve 3-4
1 large purple eggplant (skin texture should be firm)
1 medium onion, chopped
2 tomatos (preferably plum tomatos)
2-3 cloves garlic (optional/or more acc. to taste)
1-2 tsp. any generic indian masala powder
1 tblsp. lemon juice
hot pepper (eg. jalepeno) acc. to taste
salt
cilantro, chopped for garnish
cumin seeds 1tsp
turmeric powder 1 tsp.(optional)
grill the eggplant (lightly oiled) on an open flame, turning it around
More [Return], Reply, Next thread, or ?>
[1;1H[2J[Message 1 of 1 in thread 94 of 302] rec.food.recipes
From: R. BALACHANDRAN <bala...@assets.wharton.upenn.edu> (Page 2 of 2)
fhen skin is charred...skin should turn completely black. (sometimes the
eggplant might burst open and make a mess..) (if you have an electric
range, grill it on a hot skillet, at max heat)
peel, cool slightly. mash with a fork.
Heat 2 tablesp. (or 1) oil. Fry cumin seeds, chopped onion and crushed
garlic with turmeric added. Add half of chopped tomatos. Fry some more!
add mashed eggplant. Add salt and masala powder (spice powder) and
hot peppers. cook on low heat for about 5-7 mts. Let cool slightly and
then add lemon juice. Garnish with remaining chopped tomatos and cilantro.
Do let me know if you are satisfied with the finished product :).
i usually serve it with hot parathas or in a pinch, pita bread.
madhu
VEGAN: Sambar
From: rad...@cs.washington.edu
Date: Fri, 13 Dec 91 00:23:02 -0800
Summary: orig. VEGAN: Sambar (South Indian)
Archive-Name: recipes/vegan/sambar
Keywords: recipe vegan sambar
Followup-To: rec.food.veg
Organization: ?
Approved: a...@mthvax.cs.miami.edu
A liquid substance that is traditionally eaten with dosai, idli, vadai and
rice, among other things.
Sambar
======
Ingredients:
1. One large onion, chopped into big pieces.
2. Other vegetables, like carrots, sweet potatoes, pumpkin, chayote, cubed
(vegetables that must NOT be used are those that belong to the
cabbage and caulflower families.)
3. some curry leaves (if available, don't worry about it otherwise)
4. coriander leaves chopped 1T (cilantro)
5. Juice of tamarind size of perhaps half a lime
6. Cooked thur dal, approx 1/2-3/4 cup uncooked measure.
Note: This is a hard-to-cook dal, so use a presssure cooker if available.
7. salt to taste
8. 3/4t turmeric powder
For reaction with oil:
1. mustard seeds 3/4t
2. fenugreek seeds (optional) 1/2t
3. oil 1T
Fry:
1. 2T coriander seeds
2. some asafoetida (hing) 1/8t
3. 2T channa dal
4. 10-15 whole red chilis, to taste (use lesser amounts if required)
and grind with 3-6T coconut, use shredded dried if too lazy to deal
with fresh. The quantity of coconut varies according to taste.
Method:
Fry the onion for about 5 minutes in a little oil with the turmeric
powder. Add the vegetables and some water and cook. I would add hard to
cook veggies like carrot and chatyote first and cook for a while before
adding sweet potatoes and pumpkin. (Can make this also with a single
vegetable, no need to use all of them.) Don't overcook veggies, but
when just cooked, add the tamarind juice, curry leaves and salt to
taste,
Soon after adding the tamarind juice, take a separate frying pan and
heat up the 1T oil. When hot enough so that the mustard seeds will
crackle when thrown in, put the mustard seeds in, once the crackling
has stopped add the fenugreek seeds and stir until they turn a dark
brown color (don't burn). Then add this the boiling mixture.
Boil all together for another 5 minutes until the raw tamarind smell
has left the solution.
Now add the paste of masala and coconut and add the dal. Bring to a
boil and switch off. Add chopped coriander leaves. Takes 2-3 hours for
the flavour to settle down, but can be eaten right away also.
Note: while frying ingradients for the paste, throw in the coriander
seeds first and fry awhile before putting in the others, otherwise the
coriander seeds won't fry properly and will tastepretty awful.
radhika (rad...@cs.washington.edu)
TJ
>
> On Sun, 07 Jun 1998 15:00:10 GMT, fp...@uhzobyqg1.pbz (Scott B.) wrote:
>
> >Thanks again Amanda for the Indian recipes. Although some may say
> >that the large number of recipes would be a waste of bandwidth, I
> >certainly don't. What a wonderful way to counter a spammer!
>
It appears to have flushed out a rogue as well. 'PULL!'
tj
usually non-violent
TJ
Nicole B. Hansen wrote:
> I think it is wonderful that Amanda posted the recipes
> in the first place long ago, but they are now available for all to see at
> dejanews and I see no good reason that they should all be posted again.
Not to be contrary Nicole, but Amanda has updated. I saw recipes that
were gleaned from people who started posting *after* the big Amanda
posts of last year.
tj
Scott B.
On Sun, 7 Jun 1998 20:46:42 GMT, nbha...@midway.uchicago.edu (Nicole
B. Hansen) wrote:
> I've seen the same recipes posted twice in the last 24 hours by Amanda.
>The first set reached me before they were cancelled. Moreover, Amanda has
>posted the same recipes and thousands of others here before. She could
>have countered the spammer and not wasted any additional bandwidth at the
>same time by simply pointing out to people that she had posted thousands
>of free Indian recipes before and that they were all available simply by
>going to dejanews. I think it is wonderful that Amanda posted the recipes
>in the first place long ago, but they are now available for all to see at
>dejanews and I see no good reason that they should all be posted again.
>For those of you who have doubts about what I am saying, please do a
>dejanews search and you will understand.
>
>Nicole
I'm glad she reposted them. Not everyone is a RFC veteraln; there are
new users joining daily who may not even know what DejaNews does, and
certainly didn't know of Amanda's previously posted Indian recipes.
Why do you care? Does the University of Chicago charge you by the bit
now?
Curly Sue
Also Amanda has now organized and labeled them according to type of
recipe, which is very helpful. Last time (months ago) I didn't look
at them because not knowing much about Indian food the headings
weren't informative to me; this time I downloaded a couple of the
groups that I was interested in.
fp...@uhzobyqg1.pbz (Scott B.) wrote:
Sue(tm)
Lead me not into temptation... I can find it myself!
sue at interport net
CJ
Scott B. wrote:
>
> I'm glad she reposted them. Not everyone is a RFC veteraln; there are
> new users joining daily who may not even know what DejaNews does, and
> certainly didn't know of Amanda's previously posted Indian recipes.
>
> Why do you care? Does the University of Chicago charge you by the bit
> now?
>
> Scott - Humboldt County, CA
>
> Use ROT-13 to display my valid reply address.
Thanks for pointing out that not all of us are vets of this newsgroup.
I'm glad these recipes were reposted. I was going to ask for some good
Indian recipes. One less request to bother someone with.
While I'm at it, I may as well ask what "dejanews" is.
IMO if anyone wants something to be critical of it should be the
offensive posts and blatant sales pitches (spam?).
CJ
--
Please remove "can-the-spam" to reply
It's better to learn late than never--Publius Syrus: Maxim 864
cindy alvarez
vague as fog, and looked for like mail, (Nicole B. Hansen) says:
: of free Indian recipes before and that they were all available simply by
: going to dejanews. I think it is wonderful that Amanda posted the recipes
: in the first place long ago, but they are now available for all to see at
: dejanews and I see no good reason that they should all be posted again.
: For those of you who have doubts about what I am saying, please do a
: dejanews search and you will understand.
dejanews is a much slower way to access the information, for me and I
imagine quite a few others. over a modem I've found newsreaders to
download information much more quickly than a web browser, even when
one can streamline their search. ymmv. you also seem to be misdirecting
your ire; i'm sure there are spammers who deserve your bad mood a lot more.
c
Shankar Bhattacharyya
In article <6ljmuj$bq0$1...@news.fas.harvard.edu>,
cindy alvarez <calv...@hcs.harvard.edu> wrote:
> vague as fog, and looked for like mail, (Nicole B. Hansen) says:
>
>: of free Indian recipes before and that they were all available simply by
>: going to dejanews. I think it is wonderful that Amanda posted the recipes
>: in the first place long ago, but they are now available for all to see at
>: dejanews and I see no good reason that they should all be posted again.
>: For those of you who have doubts about what I am saying, please do a
>: dejanews search and you will understand.
>
>your ire; i'm sure there are spammers who deserve your bad mood a lot more.
Why do you think the ire is misdirected? Be reasonable. Just because
this group is called "rec.food.cooking" does not mean that it
actually has anything to do with cooking or, more generally, with food.
This group is actually for discussion of the relationship between the
marital status of parents and the educational success of their
children.
- Shankar
cindy alvarez
vague as fog, and looked for like mail, (Shankar Bhattacharyya) says:
: In article <6ljmuj$bq0$1...@news.fas.harvard.edu>,
: cindy alvarez <calv...@hcs.harvard.edu> wrote:
: Why do you think the ire is misdirected? Be reasonable. Just because
: this group is called "rec.food.cooking" does not mean that it
: actually has anything to do with cooking or, more generally, with food.
: This group is actually for discussion of the relationship between the
: marital status of parents and the educational success of their
: children.
right you are. my parents never cooked, either, i bet that's why
i haven't gotten myself to grad school yet...
c
--
cindy
* calv...@hcs.harvard.edu *
* http://www.leftbraindesign.com -- functional website design *
Bob Y.
On 10 Jun 1998 13:09:49 GMT, calv...@hcs.harvard.edu (cindy alvarez) wrote:
There you go again, thinking like an adult. That is not allowed in this thread.
Bob Y.
Idlewild
cindy alvarez <calv...@hcs.harvard.edu> wrote:
> vague as fog, and looked for like mail, (Shankar Bhattacharyya) says:
> : This group is actually for discussion of the relationship between the
> : marital status of parents and the educational success of their
> : children.
>
> right you are. my parents never cooked, either, i bet that's why
> i haven't gotten myself to grad school yet...
my dad doesn't cook. he went to grad school. my mom cooks. she never
went to grad school. i cook. i am in grad school. my sister can't
cook. she's in grad school. matt's mom cooks. she never finished
college. matt's dad doesn't cook. he never went to grad school. matt
can't cook. he went to grad school but then dropped out.
r-squared: 0.0
-j.
--
"Wherever you are living... don't move. Sounds like some
sort of fuzz paradise." - Paula Sorensen