Indian Recipes

* Exported from MasterCook *
Recipe By : Bill Wight

Serving Size : 1
Preparation Time :0:00
Categories : *Indian
Amount Measure Ingredient -- Preparation Method

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***Information***
The recipes in this collection were collected, corrected, edited and categorized by Bill Wight.
You may redistribute this collection in any form as long as this message is included.
For comments or suggestions, email me at: Bill_Wight_CA@yahoo.com
Some answers to frequently asked questions about my recipe collection:
I notice that you have edited and corrected many of the recipe archives you have on your
page. What did you edit out and correct?
Many of the recipes in this collection were typed, formatted and posted in the late 1980's and
early 1990's to various bulletin boards before the Internet came into being. These recipes
were often formatted for a recipe management program called Meal Master. During the
years, the recipes have been posted and reposted to various mailing lists and newsgroups
on the Internet. They often pick up errors during reformatting and reposting. I have also
converted many of these recipes from Web page format and Meal Master format to
MasterCook format. This conversion process often introduces errors into the recipe. I have
attempted to correct the conversion errors. I have also removed the names of the people
who typed, formatted and posted these recipes. I have kept the recipe author or creator
where known. I have also removed duplicate recipes and I have attempted to make some
sense out of the recipes categories.
I notice that you have removed all the nutrition data from the recipes in your collection. Why
did you do this?
Since many of the recipes in this archive were typed and formatted several years ago and
they often contain conflicting nutrition information, I have decided to strip out the nutritional
data from all the recipes I edit. If you have a current version of MasterCook (6.0) it will
calculate nutritional data more accurately than the older versions. So after you import the
recipes into your copy of MasterCook, you will have up-to-date nutritional data available. If
nutritional data is important to you, make sure that the serving size looks reasonable. Many
recipes have a serving size set to the MasterCook default setting of '1'. So nutritional data
would assume the entire recipe is one serving and report the data incorrectly. I have tired,
as I edited the recipes, to correct the serving size if it was set to "1" to a reasonable serving
size based on the recipes ingredient amounts.
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"Milk" Pudding
Recipe By : Kumar Ramanathan

Serving Size : 4 Preparation Time :0:00
Categories : Sweets East Indian
Appetizers *Indian
Desserts

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6 cups low fat rice milk
2 bananas -- pureed
2 teaspoons apple butter
2 tablespoons brown rice syrup
1/2 teaspoon ground cardamom
Children will love this pudding.
Boil rice milk and reduce the heat to low. Stir the milk occasionally. Simmer the milk for
about 30 minutes until the milk is reduced by about 2/3 of its volume. Add banana pur‚e and
apple butter. Add brown rice syrup and cardamom. Cool and keep in a refrigerator. Serve
chilled.
Hints: Add dried fruits and 1/4 teaspoon pistachios or almonds or cashews for variety
(optional).
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A Midsummer Night's Dream

Categories : Beverages *Indian

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1/2 cup orange juice
3/8 cup mango juice
1 1/8 teaspoons fresh lime juice
1/3 cup ginger ale
***TO GARNISH***
2 cherries
3 orange slices
1 sprig mint leaves
POUR orange juice in an all purpose tulip (APT) glass. Add the mango juice and fresh
lemon juice, followed by ginger ale. Stir once. Garnish with cherries, orange slices and mint
leaves.
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A Traditional Side Dish

Categories : Dressings East Indian
Appetizers *Indian
Side Dish
1 tomato -- cubed
1 red onion -- sliced thin
1 fresh hot -- or mildly hot
pepper -- sliced
1 ginger -- (some matchstick
slices)
1 fresh lemon juice
1 salt to taste
In a bowl add the veggies, some salt and squeeze lemon juice into the bowl. cover. let
stand in fridge for at least 1/2 hour before serving.
Tastes great with channa masala and roti or as the prime "chutney" with aloo parathas.
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Aam Lhassi

Appetizers *Indian

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1 cup diced fresh mango
1/2 cup chilled orange juice
3 tablespoons clear honey
2 cups rich milk -- chilled
1 pinch garden rose petals -- optional
Combine mango, orange juice and sweetener in food processor. Blend for 1 1/2 minutes.
Pour milk into processor and process till it has expanded and become frothy. Add the
mango puree. Process for about 1 minute. Pour into chilled glasses. Garnish with the rose
petals if so desired. Serve immediately.
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Aamti

Categories : East Indian Appetizers
*Indian
1/2 cup yellow gram dal

1 stalk curry leaves
1 bay leaf
3 cloves
2 green chillies
1/2 tablespoon coriander finely chopped
1 teaspoon black maharashtrian masala -- (refer masalas)
1/4 teaspoon garam masala
1/4 teaspoon dhania -- (coriander seed)
-- turmeric powder
salt to taste
4 cups water
1 tablespoon oil or ghee
1/2 teaspoon cumin & mustard seeds
Wash and soak dal for 15 minutes.
Pressure cook till very soft (4 whistles).
Cool cooker and remove. Drain water from dal and save.
Grind dal to a fine paste either on stone or in a mixie.
Mix with water and residual water of dal.
Blend well till smooth.
Heat oil in a deep saucepan. Add seeds, curry leaves, allow to splutter.
Add slit chillies, cloves, bayleaf, and saute one minute.
Make paste of masalas in 1/4 cup water.
Add paste, fry further one minute. Add dal.
Bring to a boil and simmer for 8-10 minutes.
Add chopped coriander.
Serve hot with puran polis (refer)
Making time:30 minutes (excluding pressure cooking time)
Makes: 5-6 servings
Shelflife: Best fresh
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Aappa

Categories : Breads *Indian
3 cups rice flour

1 slice bread
salt to taste
1 teaspoon sugar
2 tablespoons toddy
4 cups coconut milk
SOAK the bread in coconut water. Mix the rice flour, salt, sugar, toddy and bread soaked in
coconut water to obtain a soft dough. Cover the dough with a muslin cloth and leave
overnight (for 12 hours) to rise. Add sufficient coconut milk to the dough and mix it to make a
thick batter.
Heat a small iron pan with side handles or a kadai. Grease it well with oil. Pour in about five
tablespoonfuls of the batter. Lift the pan with the side handles and give it a circular twist until
the pan is coated right around with the batter. (Break an egg at this stage into the center of
the hopper to make an egg hopper). Cover with a tight fitting lid and cook on low heat until
the sides or border is crisp brown and lacy with a soft and cooked center.
Serve with any of the sambals and hoddha. To prevent the hoppers from sticking to the pan,
fry the yolk of an egg in the pan before preparing the hoppers.
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Abenaki Pumpkin Candy
Recipe By : TriTownDeb@aol.com
Categories : Candy Dressings
Vegetables East Indian
Appetizers *Indian

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2 pounds pumpkin -- (2 to 3)
1 1/2 teaspoons baking soda
2 1/2 cups sugar
1/2 cup water
juice and zest of 1 lemon -- (optional)
3 sprigs fresh cilantro -- (optional), (3 to 4)
Peel and seed pumpkin and cut it into 2X4 inch strips. Stir baking soda into enough water to
cover the strips. Add pumpkin strips and allow to soak 12 hours. Drain and rinse pumpkin in
running water. Drop pumpkin strips into a pot of boiling water and cook until tender, but not
soft. Remove the pumpkin strips and crisp in a bowl of ice cold water, then drain. Combine
sugar with 1/2 cup water, lemon juice and cilantro in a saucepan. Heat, stirring, until sugar is
dissolved, then boil slowly, without stirring for 10 min. Add pumpkin strips, cover the pot, and
simmer for about 20 min, until syrup is thick and strips are brittle. Spread candy out on a
rack or on a wax paper-covered tray to dry for at least 10 hours. Roll in additional sugar if
desired and store in an airtight container.
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NOTES : Makes about 1 pound.
About Pulses

Appetizers *Indian
1 info below
Ismael Merchant writes: "Food helps us establish or cement relationships with other people,
and this is the aspect of cooking I find most enjoyable. You can do without many things in
life, but not food and the enjoyment of eating - unless, of course, you become an ascetic or a
fakir and become radically self-sufficient. I could never become a hermit because of missing
the deep feeling of accomplishment and communion I have when preparing a meal for
friends.
"The recipes in this section [Chapter 11, Pulses] are made with pulses (dried lentils, beans,
and peas) which nearly every culture uses in it cooking and which appear at nearly every
Indian meal. There are many different varieties, and it is fun discovering the different sorts
available from Indian shops. They all have their own particular qualities, which you will learn
about as you experiment with them. However, there are some general guidelines.
"All pulses should be picked over carefully to remove any small stones, papery husks, and
stems, then washed and drained. Except for the familiar whole green European lentils, most
of the whole pulses need overnight soaking covered by about three times their volume of
cold water. Because whole Indian pulses are generally smaller than the ones used in the
West, most of them need only two hours' soaking before they are ready to cook. If they have
been hulled and/or split as with masoor dal, you can dispense with presoaking altogether.
The exception, and naturally there is one, is with kabli and kala chana. Like their Western
counterparts, these chick-peas need up to twelve hours' presoaking." "This being said, to
avoid indigestion be sure to cook the prepared pulses in fresh water until they are tender.
Undercooked pulses are bad news.
"Some of the most common kinds of pulses used in Indian cooking are as follows:
Chana dal (or gram dal) are hulled and split chick-peas. Deep yellow in color, these pulses
do not need soaking before cooking." "Kabli chana are yellow chick-peas. Unhulled and
beige in color, they need overnight soaking before cooking.
"Kala chana are small brown or black chick-peas. Like kabli chana, they require long
presoaking and cooking to become tender.
"Continental masoor are whole greenish-brown lentils. Flat and oval-shaped, they originated
in the West and were adopted by India, so they should already be fairly familiar to you. They
do not need presoaking." "Masoor are brown Indian lentils. Whole but smaller than
continental masoor, they do not require presoaking.
"Masoor dal are split masoor which are tiny and salmon- pink because they have also been
hulled. They do not need presoaking and turn yellow when they cook.
"Moong beans (or hari dal) are dark green, small, and slightly cylindrical in shape. They
need 2-4 hours' soaking before cooking, but if oversoaked they will sprout and become
moong bean sprouts so familiar in the West." "Moong dal chilka are split moong beans,
green on one side and pale on the other. They do not need presoaking.
"Moong dal are split, light yellow, and rectangular in shape because they are hulled. They do
not need to be soaked before cooking.
"Toor dal (or arhar dal) are a hulled, split pulse, a little larger than chana dal. Dull and
yellow-colored, they do need presoaking." "Urid (or black matpe) are small, dull, and black,
similar in size and shape to moong beans. They must be presoaked.
"Urid dal are split urid that do not need to be soaked before cooking.
"Washed urid dal are off-white because they have been hulled and washed as well as split.
They do not require presoaking." "This list may seem long and overwhelming, but I suggest
that you begin your experience in dal cooking with only one or two types of pulses first. Stick
to the same type until you are familiar and quite confident with it. Then add another to your
repertoire and so on. I would suggest you start with continental masoor, which is the most
common kind, or possibly chana dal or masoor dal."
From "Ismail Merchant's Indian Cuisine" by Ismail Merchant. New York: Simon and
Schuster, Inc., 1986. ISBN 0- 671-68477-9. Pp. 195-197.
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Achar Gosh

Categories : Curry Lamb
*Indian
1 pound lamb, cut into chunks

1 teaspoon chile powder (more to taste)
1/2 teaspoon turmeric
1/2 teaspoon mustard seeds
1/3 teaspoon onion seeds
1/2 teaspoon fenugreek seeds
2 teaspoons ginger-garlic paste
1 teaspoon dry mango powder
4 tablespoons oil
2 lemons
salt to taste
Heat oil in a pan, add lamb pieces, salt, ginger-garlic paste and cook until all the water
evaporates. Take half of mustard seeds and fenugreek seeds, blend them to a fine powder,
and add to the lamb pieces. Also add dry mango powder, garam masala to the pieces and
remove from heat.
Heat a little oil in another pan, fry remaining fenugreek seeds, mustard seeds, onion seeds
and 1/2 tsp. chile powder. Add this to the above lamb pieces. Add lemon juice to the pieces
to increase the flavor.
Serve with plain rice.
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Adai

Categories : Curry Dals
South Indian Vegetarian
East Indian Appetizers
*Indian
1 cup rice
1/3 cup urad dal
1/3 cup chana dal
1/3 cup yellow split peas
1 teaspoon salt
1 teaspoon red chile powder
1 large onion -- (opt)
1 carrot -- (opt)
1/4 cup coconut -- grated (opt)
Mix rice, chana dal, urad dal, and yellow split peas in a large vessel. Soak in a lot of water
for about 2 hours.
Grind the soaked mixture with chile powder and salt coarsely, without adding much water.
Ferment for about 3 - 4 hours, then refrigerate or freeze. In cold weather, the fermenting
process might take longer, and it might be a good idea to ferment in an oven (the pilot light
will keep the mixture warm).
Add either onions (finely cut), carrot (grated) or coconut before preparing.
Freezing Notes: If freezing, only ferment for about an hour. The mixture will have to be left
out for a while before being ready to use.
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Adai (savory Indian Pancakes)
Recipe By : Nalini Ganapati

*Indian
1 cup mixture of dhals*

2 cups long grained rice
salt -- to taste
* (use any combination of tur dhal, chana dal or even split yellow peas)
Wash and rinse the dhals and rice thoroughly. When the rinse water runs clear, soak the
dhals and rice together in a bowl with fresh water for a couple of hours. Drain the dhal-rice
mixture and grind into a somewhat coarse mixture in a blender using water when necessary.
Empty the batter into a bowl, add some salt and let it rest for at least an hour. You could also
let it ferment overnight if you like a sourdough tang in your pancakes.
To make the pancakes, heat a non-stick/well-seasoned cast iron skillet on a moderate stove.
If a few drops of water bounce off the pan, the pan is hot enough and you can proceed to
make the pancakes. Drop a ladleful of the prepared batter in the center of the pan and with
the back of the ladle, swirl the batter from inside to outside to form a thin round pancake.
Wait till the top looks dry, wait another minute if you like them crisp and flip to cook the other
side. Remove onto a plate and eat immediately with a nice coriander chutney. (Continue
preparing pancakes in the same way, till you run out of batter and/or chutney.
The batter will also keep in the fridge for almost a week and you can prepare the pancakes
when the mood strikes you.
Variation: Can add finely chopped onions/jalapenos/spinach/ginger/a few cumin seeds,

anything you fancy, to the batter before making the pancakes. You will however not be able
to make neat circular pancakes. Instead, you will end up with (tasty) irregular shaped ones..
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Adrak

Appetizers *Indian
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2 tablespoons grated fresh ginger
4 cups stock or water
3/4 teaspoon salt
1 tablespoon cumin seeds -- toasted
1/2 teaspoon black pepper
one lemon -- juice of
fresh coriander leaves
Put grated ginger and stock into a pot and bring to a boil. Simmer 30 minutes till the water
has reduced by half. Add salt, cumin and pepper. Simmer for another 2 minutes. Squeeze
in lemon juice and garnish with coriander.
Excellent as a cold remedy and as a starter to an Indian meal.
Bruce Cost, "Ginger East to West"
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Ahad-E-Changezi

Categories : Lamb *Indian

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1 leg of kid lamb
2 cups jamun vinegar
2 tablespoons ginger-garlic paste
salt and black pepper powder to taste
2 tablespoons oil -- (30 ml)
1 carrot -- chopped
2 onions -- chopped
2 teaspoons chile powder
2 teaspoons chaat masala powder
CLEAN the baby lamb leg and dry well. Mix jamun vinegar, ginger-garlic paste, salt, pepper,
chopped onions, carrot and chile powder. Apply to the leg and keep aside for six hours, so
that the lamb meat absorbs the flavor and taste of the marinade. Put the baby lamb leg on a
skewer (sheekh) and cook in a clay oven (tandoor) for 20 to 25 minutes or until done.
Season with salt and chaat masala powder.
Serve hot along with greens and onion rings.
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NOTES : Tender lamb leg roasted and seasoned with chaat masala powder
Akbari Murg-bhat

*Indian
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1 kilogram chicken cut into 6 to 8 good pieces
2 cups chicken stock prepared from balance
-- spices
1/2 teaspoon pepper salt
6 tablespoons ghee or oil
1 capsicum sliced
3 onions -- chopped fine
3 cloves garlic -- crushed
2 bay leaves
1/2 teaspoon chilli powder
1/2 teaspoon powdered saffron
2 cups good quality rice
250 gram green peas.
Wash and dry chicken pieces. Rub them with pepper and salt and keep it
aside for 10 minutes.
Heat ghee in a thick pan and fry chicken over gentle heat in two batches
turning them once. Fry until lightly and evenly browned. Remove the
pieces and keep aside.
Now in the same ghee, fry onion, garlic, capsicum and bay leaves, saute
until onion softens. Add rice with salt and fry, stirring continuously,
until lightly browned. Add tomato purree, chicken broth and saffron.
Place chicken pieces over this mixture and bring it to a gentle boil.
Cover lightly and cook.
If possible, then bake it in an oven of 350 degree F for 1 hour. Remove

it from oven, uncover, sprinkle a little water and put in peas. Cover and
bake for 20 minutes more until peas are cooked and no moisture is left.
Wait awhile before serving.
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All Purpose Pooris

Categories : Snacks Breads
*Indian
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3 cups wheat flour
1 tablespoon ghee
1 tablespoon curds
salt to taste
warm water for kneading
ghee to deep fry
Sieve salt and flour together. Add ghee and curds and mix well. Add warm water little by
little to knead dough. Make a soft pliable dough. Keep covered with a moist cloth for 10
minutes. Make small apricot sized balls. Roll into thick puries (4"diam. or as desired) some
at a time.
Deep fry in hot ghee. Allow to puff up, flip and fry other side till light golden. Drain and serve
hot and puffed. As name suggests, serve with any accompaniment. Curds or curries or
mango pulp(aam ras) or pickles or vegetables. To pack for travelling, cool, pile, lightly
compress with hand and pack in foil. Accompany with pickles.
Makes:30-35 puries Shelf-life: 2-3 days
Variations: * Sprinkle a few seeds of sesame, ajwain or cumin over puris and press very
lightly before puffing. This will give a festive look to the puries. * To make mildly spiced
puries, add 1/2 tsp. pepper powder to dough while sieving.
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Alloo Masala Chaat

Categories : Snacks East Indian
Appetizers *Indian
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1 1/2 kilograms Potatoes
3 Tomatoes
4 Green Chillie
1 1/2 oz Anardanna
1 ounce Ginger
2 tablespoons Chaat Masala
For the Chaat Masala
1 teacup Slightly roasted coriander seeds
1/2 teacup Red Chillies
1 teacup Roasted cumin seeds
1 teacup Amchur powder
1 tablespoon Black pepper
1 3/4 teacup Salt
2 tablespoons Black salt
Apinge Ajwain
2 teaspoons Chilli powde
2 teaspoons Dhanageera powder
6 tablespoons Oil -
Salt - to taste
Coriander for decoration
Grate the tomatoes.
Slice the ginger.
Boil the potatoes and cut into big pieces. Apply the chaat masala,
dhanageera powder chilli powder to the to the potatoes.
Roast the Anardanna and powder them.

Heat the oil in a vessel. Add the grated tomatoes and cook for three to
four minutes. Add the ginger and cook for two minutes. Be sure the oil
separates form the tomatoes Add the green chillies and ajwain and fry
again.
Add the potatoes and cook on a slow flame.
At the powedered anardanna and salt.
Serve hot, garnished with chopped coriander.
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Almond-pistachio Saffron Curry Sauce - N. India

Categories : *Indian Appetizers
East Indian Curry
Sauces
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1/2 cup raw unblanched almonds
1/2 cup shelled -- unsalted raw
- pistachio nuts
2 tablespoons butter or mild vegetable oil
1 large onion -- peeled and grated
1/2 teaspoon ground coriander
1/4 teaspoon mace
1/2 teaspoon freshly ground white pepper
2 green cardamom pods -- husked,
- ground
1/2 teaspoon cayenne pepper
1 pinch nutmeg
1/2 teaspoon saffron threads *
2 cups heavy cream
3/4 teaspoon salt -- or to taste
* soaked in 2 tablespoons hot water
Serve this smooth sauce on grilled meat or chicken breasts. One recipe will be enough for
about 1 1/2 pounds of cooked meat. For an exotic twist on an old standby, simmer 1 1/2
Pounds of your favorite meatballs in it for 15 minutes.
Combine almonds and pistachios in a 10-inch frying pan and dry-roast over medium heat for
8 to 10 minutes. Place in a blender or a food processor and reduce to a powder. Set aside.
Heat butter in a heavy 2-quart saucepan over medium-high heat. Add onion and cook until
lightly browned. Stir in spices and cook until fragrant, about 1 minute. Stir in saffron, cream,
salt and powdered nuts.
Bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally, until sauce
is thick enough to coat the back of a spoon, 12 to 15 minutes.
Makes 2 1/2 cups.

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Aloo (potato) Bhajee

Categories : Vegetables East Indian
Appetizers *Indian
Potatoes
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1 pound potatoes -- (boiled in water
-- with their skins
on until just soft -- then left to get
-- cold)
1 medium onion
3 tablespoons vegetable oil
1 clove garlic -- crushed
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
6 thin green chiles -- (to 10) (deseeded),
-- coarsely
Sliced
1/2 teaspoon ground ginger
1/4 teaspoon hot chile powder
1 teaspoon ground coriander seed
salt -- to taste
This is a dry, fried curry made with potatoes, onions and green chiles. You need to
remember to cook the potatoes well in advance and let them get cold. From then on the dish
is pretty easy. As usual, you can have the chile heat as high as you like by adding the seeds
or more chiles or more chile powder. I like this curry very hot and I just add lots of chile flesh
which also gives the curry a lovely colour.
1. Remove the skins from the potatoes and cut into approximately 1" dice (i.e. quite large).
2. Cut the onion in half down through the growing tip to the root end. Cut each half into 1/8"
thick slices.
3. Heat the oil in a large pan over a high heat.
4. Add the onion slices, cumin and mustard seeds and stir for a few minutes.
5. Add the crushed garlic and chiles, stir and fry for a minute then turn the heat down to low.
6. Add the ginger,turmeric, chile powder and coriander and cook for 10 minutes.
7. Add the diced potatoes and salt. Mix gently until the potato pieces are covered in oil and
spices. Cook on a low heat for another 15 minutes stirring very gently (so as not to break up
the potatoes) from time to time.
8. Serve garnished with more sliced green chiles.

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Aloo (potato) Tikki

*Indian Potatoes
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***for crust***
7 potatoes boiled -- peeled, mashed (7
to 8)
1/2 teaspoon turmeric powder
3 green chillies grouned
1/2 teaspoon punjabi garam masala
1/2 cup bread crumbs
salt to taste
***for filling***
1 cup channa dal cooked & drained
1 teaspoon ginger grated
1 teaspoon garlic grated
3 green chillies finely chopped
1/2 teaspoon cuminseed powder
1 teaspoon coriander
salt to taste
oil for shallow frying
For crust:
Mix all ingredients together thouroughly. Keep aside.
For filling:
Mash cooked dal coarsely with hands.
Mix in all other ingredients.
To proceed:
Take a tbspful of potato mixture, spread on palm. Place a teaspoonful of dal mixture in
centre.
Roll so as to keep dal mixture inside and potato out. Press gently into rounded flattish
patties.
Shallow fry on a griddle, drizzling oil to crispen crust.
Serve hot with tamarind chutney and green chutney or with tomato ketchup.
Making time: 30 minutes
Makes: 10-12 patties
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Aloo Achaar (Nepal Potato Salad)

Categories : Potatoes Vegetarian
*Indian Salads - Dressings
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4 medium size waxy boiling potatoes
4 tablespoons ground roasted sesame seeds
3 tbs. lemon juice -- (fresh squeezed) (3 to 4)
1 teaspoon salt
1 or more hot green chiles -- finely minced (*)
4 tablespoons sesame oil
2 teaspoons vegetable oil
1 pinch ground asafetida
8 whole fenugreek seeds, up to 10
3 tablespoons cilantro -- minced
(*) Use as many chiles, like jalapenos, as you can stand. If you can't tolerate hot, spicy food,
2 or 3 Tbs. green bell pepper can be substituted.
Boil the potatoes in a big pot. Meanwhile, combine the chiles (or green pepper), salt, lemon
juice and ground roasted sesame seeds in a non-metallic bowl. (By the way, roasted
sesame seeds can be found as "iri goma" in Oriental markets. I don't know if you can get
them already ground up.) Add the sesame oil just a little at a time and mix in with a wire
whisk.
Using a metal ladle or a small butter warmer, heat the vegetable oil by holding it over heat.
When quite hot, add the asafetida powder and fenugreek seeds. The fenugreek seeds will
start to darken in the hot oil in just a few seconds... when this happens dump it all into the
bowl. Mix well, then add the cilantro (Chinese parsley) and mix some more. Check your
seasonings.
When the potatoes are done, drain and peel while hot (holding with a fork if you need to.)
The peel should slide right off. Cut into 3/4" dice and add to the bowl of dressing. Gently mix
to coat all the cubes and finally adjust your seasonings if needed. Let cool, cover and
refrigerate.
You can eat this after a couple of hours, either cold or room temperature. However, it's
supposed to be much better the next day. It keeps for up to 4 days refrigerated.
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Aloo Chaat

Categories : Curry Potatoes
Vegetarian *Indian
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3 potatoes -- peeled
oil -- for frying
1/2 teaspoon red chile powder
1 teaspoon roasted cumin powder
1 teaspoon chaat masala
tamarind chutney
mint chutney
chopped coriander leaves -- for garnish
***OPTIONAL GARNISH***
chopped onion
tomatoes -- julienne
fresh pomegranate seeds
Dice potatoes into a fairly large dice - 3/4 to 1 inch cubes.
Heat oil in a wok and deep fry potatoes, until golden brown and cooked through. Drain on
paper.
In a bowl, place the fried potatoes and toss with red chile powder, cumin powder, chaat
masala.
Add mint chutney, tamarind chutney according to taste and toss to coat evenly.
Serve, with toothpicks, in individual bowls, garnished with coriander leaves. You can also
additionally garnish with chopped onion, tomato julienne or pomegranate seeds.
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Aloo Chana Chaat - 1

*Indian
-------- ------------ --------------------------------

2 cups boiled chickpeas -- (kabuli chana)
2 boiled potatoes -- cut into pieces
2 tomatoes -- chopped
1/2 teaspoon lemon juice
1/2 teaspoon finely chopped green chiles
1 tablespoon chopped cilantro
salt -- to taste
This sweet-sour salad is a combination of potatoes and chick peas.
1. Mix all the ingredients very well.
2. Store in the refrigerator.
Serve cold.
Preparation time : 10 minutes. No cooking.
Serves: 4 to 6
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Aloo Chana Chaat - 2

Vegetarian *Indian
Salads - Dressings
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3 boiled potatoes -- peeled and diced
1 can chick peas -- drained
2 green chiles, deseed -- finely chopped
2 tablespoons chopped coriander leaves
1 small onion -- finely chopped
1 medium tomato -- (deseeded), chopped
1 lemons -- juice of, up to 1
salt -- to taste
In a bowl, combine all the ingredients. Mix well. Taste and adjust the chile powder, salt and
lemon juice to get a tangy and spicy taste.
Serve in individual bowls. This can be served as a starter to a main meal or even as a salad
in a Mughlai meal.
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Aloo Dam
Recipe By : Rajeev Krishnamoorthy

*Indian

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3 tablespoons oil
1 bay leaf
1 onion
1/2 teaspoon ginger
1/2 teaspoon garlic
1/2 teaspoon garlic
1 1/2 teaspoons chile powder
2/3 teaspoon yogurt
1/4 teaspoon salt
2 teaspoons coriander powder
1 pound potatoes
1 tomato
1 green pepper
Heat oil, add bay leaf and onion. Fry for 3-4 minutes. Add ginger and garlic and fry for
another minute. Add mustard and cumin seeds.
The potatoes should be sliced and the tomatoes and capsicum cut up. Add these, mix well,
and cook for 4-5 minutes, continuously stirring. Sprinkle with turmeric, coriander and chile
powder.
Beat the yogurt and blend into a smooth mixture. Add yogurt and salt. Mix gently, cover and
cook for about 10 minutes on low heat.
------------------
Aloo Dum
Recipe By :
*Indian

-------- ------------ --------------------------------
500 grams potatoes
2 tablespoons vanaspati
1 teaspoon mustard oil
2 whole red chiles
2 small onions -- minced
1 tablespoon turmeric
1 teaspoon garam masala powder
1/2 teaspoon sugar
salt -- to taste
1 piece ginger -- (1-inch)
1 small tomato -- cut in large chunks
450 milliliters water -- (3 cups)
Boil potatoes. Peel potatoes and cut into equal pieces. Heat oil in pan. When it smokes, put
in chiles and cumin seed. Add onion and fry it until brown. Add chile powder, turmeric,
garam masala, sugar, salt, ginger and potato pieces. Keep stirring for 5-7 minutes. Add
tomato and 1 cup water. Cook on medium heat until water absorbed. Serve with fluffy puris.
------------------

Aloo Gobhi Methi Ka Tuk
Recipe By : Femina Magazine

*Indian

-------- ------------ --------------------------------
4 large potatoes with skin
1 tablespoon fenugreek
salt -- to taste
1/3 cup oil
1/8 ounce mustard seeds
24 curry leaves
2/3 ounce ginger paste -- strained
1/3 ounce garlic paste -- strained
1 3/4 pounds cauliflower
(cut into medium-sized flowerets)
1 teaspoon yellow chile powder
1 teaspoon amchur powder
1/2 teaspoon cumin powder
1/2 teaspoon fresh black pepper powder -- coarsely ground
generous pinch of kasuri methi
***FOR THE GARNISHING***
1 1/8 ounces fresh pomegranate seeds
QUARTER the potatoes and then halve each quarter lengthwise. Blanch in salted boiling
water until al dente (almost cooked, but not soft and squishy). Drain and keep aside.
Sprinkle salt over the fenugreek and rub between the palms to reduce some of the
bitterness. Wash in running water, drain and keep aside.
Heat oil in a kadai or wok and season with mustard seeds. When they crackle, add curry
leaves. Stir for some time. Add the ginger paste and garlic paste. Stir-fry until the moisture
evaporates. Then add fenugreek and stir for a few seconds. Add cauliflower, yellow chile
powder and salt. Stir well. Lower the heat. Cover and cook (for about six minutes) until al
dente. Uncover and increase to medium heat. Add potatoes and stir-fry for five minutes.
Sprinkle amchur powder, cumin powder, pepper powder and kasuri methi. Stir well. Check
the seasoning and remove from heat.
To Serve: Remove to a serving dish, garnish with pomegranate and serve with tandoori
paratha, bidari paratha or puri.
------------------
Aloo Gobi
Recipe By :
Categories : Vegetarian Curry
Vegetables Potatoes
*Indian

-------- ------------ --------------------------------
1 cauliflower
4 potatoes
1/4 cup oil
1 teaspoon cumin seeds
1 inch ginger -- fresh
3 garlic cloves
3 tomatoes
1 teaspoon garam masala
Cut cauliflower into flowerets. Cube potatoes. Heat oil and sauté cumin seeds for about a
minute. Add garlic and ginger, stir and add potatoes. Bhoona, add turmeric and chile
powder, and bhoona again. Add tomatoes and simmer for about 5 minutes. Add cauliflower
and high heat for about a minutes. Lower heat, cover and let simmer for about 15 minutes.
Curry should be damp-dry.
------------------
Aloo Gobi (Curried Cauliflower and Potatoes)
Recipe By : "The Art of Indian Vegetarian Cooking" by Yamuna Devi

Vegetables Vegetarian
*Indian

-------- ------------ --------------------------------
2 hot green chiles -- minced
1 1/2" piece ginger root
1 tablespoon cumin seeds
1 tablespoon black mustard seeds
3 medium potatoes -- diced
1 medium cauliflower -- cut into florets
2 medium tomatoes -- diced
2 teaspoons coriander
1 tablespoon brown sugar -- optional
1 tablespoon salt
3 tablespoons coriander -- (cilantro), coarsely
-- chopped
Combine chiles, ginger, cumin seeds and mustard seeds in a small bowl. Heat ghee in a
large pot. When hot, add the spices. When the mustard seeds start to pop, drop in the
potatoes and cauliflower. Fry for 4 minutes or so. Add the tomatoes, turmeric, coriander,
garam masala, sugar, salt and half the coriander. Mix well, cover and gently heat for 15
minutes. If the vegetables start to stick, add a few drops of water. Top with remaining
coriander and serve.
------------------
Aloo Gobi (potato Cauliflower Vegetable)
Recipe By :
*Indian Potatoes

-------- ------------ --------------------------------
1 medium cauliflower
2 potatoes -- boiled & peeled
1 tablespoon coriander finely chopped
1 green chillies
1 onion finely chopped
1/2 teaspoon dhania powder
1 teaspoon lemon juice
2 tablespoons curds
3 tablespoons oil or ghee
***BLEND TO A PASTE***
2 tablespoons coconut grated
1/4 cup coriander chopped
3 green chillies
1/2 teaspoon ginger grated
1 onion
1/2 teaspoon wheat flour
Break cauliflower into florettes.
Simmer in boiling water for 3-4 minutes.
Drain, keep aside.
Chop potatoes into medium chunks.
Heat oil in a pan, add cumin seeds, allow to splutter.

Add onion and green chilli, saute till pink.
Add paste, turmeric powder, dhania powder, saute for 2-3 minutes.
Add curds, stir continuously, till boiling resumes.
Add potatoes, cauliflower, cook till gravy thickens.
Stir occasionally to avoid burning.
When gravy is thick and oil separates, add lemon juice and it is done .
Garnish with coriander, serve hot with parathas.
Makes: 3 servings
Shelflife: Best fresh.
------------------
Aloo Gobi (potatoes and Cauliflower)
Recipe By :
Categories : Dressings Potatoes
*Indian

-------- ------------ --------------------------------
1/2 pound potatoes
1 cauliflower
1 teaspoon cumin seed
1 teaspoon ground cumin
1/2 teaspoon coriander
1/4 teaspoon ground turmeric
1 green chile -- chopped
1/2 teaspoon ground cumin -- roasted
1 teaspoon salt
freshly ground black pepper
The following recipe, Cauliflower with potatoes (Phool gobi aur aloo ki bhaji), is from Madhur
Jaffrey's Indian Cookery, ISBN 0 563 16491 3, published in 1982 in conjunction with the BBC
series Indian Cookery.
This is the kind of comforting 'homey' dish that most North Indians enjoy. It has no sauce
and is generally eaten with bread. I like to serve Shahi korma or Tandoori chicken with it.
Boil the potatoes in their jackets and allow them to cool completely. (Day-old cooked
potatoes that have been refrigerated work very well for this dish.) Peel the potatoes and cut
them into 3/4 inch (2cm) dice.
Break up the cauliflower into chunky flowerets, about 1-1/2 inches (4cm) across at the head
and about 1-1/2 inches (4cm) long. Soak the flowerets in a bowl of water for 30 minutes.
Drain.
Heat the oil in a large, preferably non-stick frying pan over a medium flame. When hot, put
in the whole cumin seeds. Let the seeds sizzle for 3-4 seconds. Now put in the cauliflower
and stir it about for 2 minutes. Let the cauliflower brown in spots. Cover, turn the heat to low
and simmer for about 4-6 minutes or until the cauliflower is almost done but still has a hint of
crispness left. Put in the diced potatoes, ground cumin, coriander, turmeric, cayenne, green
chile, ground roasted cumin, salt, and some black pepper. Stir gently to mix. Continue to
cook uncovered on low heat for another 3 minutes or until potatoes are heated through. Stir
gently as you do so.
------------------
Aloo Gobi (potatoes With Cauliflower)
Recipe By : Eating in Eden, Hermine Freed

Appetizers *Indian
Potatoes

-------- ------------ --------------------------------
2 large potatoes -- cut in 1" cubes
1 onion -- chopped
4 cloves garlic -- minced
10 slices fresh ginger -- minced
1 teaspoon canola oil
1/4 cup almonds -- chopped
1 cup tomato puree
1/2 teaspoon chili powder
1 teaspoon tumeric
1 teaspoon sea salt
1/2 teaspoon pepper
2 cups cauliflower florets
2 teaspoons garam masala
1 cup water
Saute the onions, garlic, and ginger in skillet. Add the almonds and all the spices except the
garam masala and saute about 3 minutes. Add the tomatoes, potatoes, and cauliflower with
1 cup water and simmer until the vegetables are tender and the sauce is thick, about 15-20
minutes. Add the garam masala and serve.
------------------
Aloo Gobi - 1
Recipe By :
*Indian

-------- ------------ --------------------------------
1 cauliflower
4 potatoes
1/4 cup oil
1 inch ginger -- fresh
3 garlic cloves
3 tomatoes
Cut cauliflower into flowerets. Cube potatoes. Heat oil and sauté cumin seeds for about a
minute. Add garlic and ginger, stir and add potatoes. Bhoona, add turmeric and chile
powder, and bhoona again. Add tomatoes and simmer for about 5 minutes. Add cauliflower
and high heat for about a minutes. Lower heat, cover and let simmer for about 15 minutes.
Curry should be damp-dry.
------------------
Aloo Gobi - 2
Recipe By : Tarla Dalal

Appetizers *Indian
Potatoes

-------- ------------ --------------------------------
12 kilograms cauliflower -- cut into flowerets
3 large potatoes -- cubed
3 tomatoes -- finely chopped
1 onion -- finely chopped
1 piece ginger -- (1 inch)
1 teaspoon red chilli powder
1 teaspoon haldi
salt -- to taste
2 tablespoons ghee
sliced green chillies -- for garnish
Heat ghee in a kadai and fry the onion till light brown. Add cauliflower and potatoes and fry
for 5 minutes. Add tomatoes and all masalas and salt to taste. Cover and cook on a slow
fire till vegetables are done. Garnish and serve hot.
------------------
Aloo Gobi Aur Mater (cauliflower With Potatoes and Peas)

Recipe By : Imran Chaudhary
Appetizers *Indian
Potatoes

-------- ------------ --------------------------------
4 tablespoons oil
2 medium onions -- finely chopped
450 gram potatoes -- diced in 2 cm
-- pieces
1 small cauliflower -- cut in 2 cm pieces
1 teaspoon salt
1/4 teaspoon sugar
200 gram peas
1/2 teaspoon garam masala -- (see description)
Garam Masala (one of the ingedients in this dish) means "hot spices" and is a mixture of
ground spices that is used sparingly, sprinkled either on a finished dish or on to the foods just
before it has finished cooking. It is far better to grind your own spices than to buy the mixture
ready-ground. Bought garam masala often contains inferior quality spices and will not keep
its flavour for long.
For homemade garam masala, grind together cardamom seeds from 10 pods, 25g cinnamon
stick, 6 cloves and 6-8 whole black peppercorns. Store in an airtight jar in a cool place.
1. Heat the oil in a karahi (wok) over medium high heat.
2. Add the onions and fry for 3-4 minutes until light brown.
3. Add the potatoes and cauliflower and stir. Add the turmeric, chilli, cumin, tomatoes, salt
and sugar. Stir fry for 2-3 minutes.
4. Add the peas, cover and reduce heat to a medium low and cook for about 20 minutes until
the potatoes and cauliflower are tender. During the cooking period stir the vegetables a few
times to stop them sticking.
5. Sprinkle with garam masala.
6. It's that easy!
------------------
Aloo Gobi Mattar
Recipe By : Modified by Bill Wight

*Indian

-------- ------------ --------------------------------
1 whole jalapeno green chile -- minced
2 cloves garlic, fresh -- minced
1/2 inch ginger root, fresh -- minced
1 tablespoon corriander seeds
4 tablespoons ghee (clairified butter) or oil
1 package frozen green peas
2 medium tomatoes, fresh -- diced
2 teaspoons coriander seeds
1 tablespoon salt
3 tablespoons coriander (cilantro) fresh -- coarsely chopped
Boil the potatoes and the cauliflower until almost done. Do not overcook the potatoes.
Place mustard, corriander and cumin seeds in a hot pan, cover and roast for a minute or so.
Do not burn.
Place roasted seeds with salt, turmeric and garam masala in spice grinder and grind to a
powder.
Add the ghee or oil to a large tava or wok and heat.
Add chilies, ginger and garlic to hot oil and stir for a minute or so.
Add the potatoes, peas and cauliflower.
Fry for 4 minutes or so. Add the tomatoes and the spice mixture.
Mix gently being careful not to break up potatoes.
Cover and gently heat for 15 minutes. If the vegetables start to stick, add a few drops of
water.
Top with fresh coriander and serve.

------------------
Aloo Gosht - Delhi-style Lamb Cooked With Potatoes
Recipe By : Madhur Jaffrey's Indian Cooking

Appetizers *Indian
Potatoes

-------- ------------ --------------------------------
1 cup onions -- finely chopped
1 fresh green chili -- finely chopped
5 cloves garlic -- finely chopped
2 1/4 pounds lamb shoulder -- boned, cut into
-- cubes
1 1/2 cups tomatoes -- peeled and chopped
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon cayenne pepper
2 teaspoons salt
1 pound medium sized potatoes
3 cups water
Put oil in large heavy pan and st over high heat. When hot put in onions, chili and garlic.
Stir-fry until onions have browned slightly. Put in meat and stir about 5 minutes. Add
tomatoes, cumin, coriander, turmeric, cayenne and salt. Cook on high for 10-15 minutes,
until sauce is thick and oil separates. Add potatoes and water. Cover pot slightly ajar; cook
1 hour and 10 minutes or until meat is tender and sauce is thick.
------------------
Aloo Hing Ki Sath (potatoes With Asafetida)
Recipe By : Paul Levy - Saveur 4/98

Chiles *Indian

-------- ------------ --------------------------------
1 pound small new potatoes -- peeled and
-- quartered
salt
1 pinch turmeric
1/4 teaspoon powdered asafetida -- see note
2 green chiles -- seeded and finely
-- chopped
1/3 cup coarsely chopped roasted unsalted peanuts
1. Put potatoes in a pot filled with salted water. Add the turmeric and bring to a boil over
medium heat. Cook until potatoes are just tender, about 5 minutes. Drain potatoes and pat
dry with paper towels.
2. Heat oil in a medium nonstick skillet over medium heat. Stir in cumin seeds and fry until
they pop, about 30 seconds. Sprinkle asafetida into skillet, add chiles, and fry, stirring
constantly, until the mixture is fragrant, about 1 minute.
3. Add potatoes to spices and fry, stirring occasionally, until golden and crisp, about 5
minutes. Add peanuts, mix, and season to taste with salt.
The author says that they use this dish to introduce people to the Truffle-like flavor of
asafetida.
NOTE: What is asafetida; resin made from the sap of Ferula foetida, a plant that grows in
India, Afghanistan, and Iran. The name derives from the Persian asa, gum, and the Latin
foetida, stinking. In medieval times, asafetida was reputed to warn off witches. The ancient
Romans found it to be the only acceptable substitute for silaphium, an herb that disappeared
due to over-cropping during the time of Emperor Nero. It is a powerful seasoning, a mere
pinch will impart a trufflelike flavor to any unsuspecting dish. Today the ingredient is used
mostly in India, where it is called hing. Jains and Hindu Brahminus use it in place of onions,
which are prohibited in their cooking because of their strong smell. It is sold in lumps and
can be stored for years and broken as needed, and in powder form, this is not as potent
because it is often mixed with rice flour. Both are worth looking for in Indian markets.
This recipe comes from the magazine Saveur: Savor a World of Authentic Cuisine, Issue
Number 26, Dated April 1998, Inventing California Cuisine.
------------------

Aloo Ka Raita (Yogurt With Potatoes)
Recipe By :
Vegetarian *Indian

-------- ------------ --------------------------------
2 cups yogurt -- whisked
2 boiled potatoes, (cooled), peeled, diced

1 green chile (deseeded), finely chopped
1 teaspoon roasted ground cumin seeds
salt -- to taste
Add the salt, red chile powder, chaat masala to the yogurt and mix well. Taste and adjust
seasoning.
Add the potatoes, green chile and coriander leaves. Mix well.
Transfer to a serving bowl. Garnish with roasted cumin powder. Refrigerate until required.
------------------
Aloo Kachori
Recipe By :
Peas *Indian

-------- ------------ --------------------------------
1 text only
1. make a paste of green chiles and ginger in about 4 to 1 proportion; add a little lemon juice
& salt to preserve it (can keep in fridge for 3 or 4 days - this is a staple item in Gujerati
kitchens).
2. Take 2 cups raw peas, grind in food processor into coarse bits -- it just takes a pulse or
two. Add a pinch of baking soda to preserve the green color. Fry peas in a little oil on
medium heat, stirring, until slightly soft. Allow to cool. Chop about 1 cup green coriander
and add to peas. Add 1/3 cup grated coconut. Add ginger-chile paste, a little lemon juice
and salt to taste.
3. Boil about 7 small to medium potatoes until tender, and mash. Soak 3 slices of stale
bread in water, squeeze, add to potato. Add salt, ginger-chile paste, lemon juice to taste.
Mix all together well.
4. To prepare: put some of the potato mixture in the cupped palm of your hand, and form it
into a hollowed cup about size of half a lemon. Dip a fingertip in vegetable oil and put the oil
into the hollow. Then add some of the pea mixture, and close the potato mixture around it to
make a ball. Roll the ball in a little cornflour. Fry in deep fat. Serve immediately.
Source: Nancy in Chennai
------------------
Aloo Keema Methi (lamb With Potatoes and Fenugreek)
Recipe By : Imran Chaudhary - Queensland, Australia

Categories : Dressings Lamb
Potatoes East Indian
Appetizers *Indian

-------- ------------ --------------------------------
450 gram lean mince -- (lamb)
1 teaspoon ginger pulp
1 teaspoon garlic pulp
1 teaspoon salt
3 tablespoons corn oil
2 medium onions -- sliced
2 medium potatoes
peeled -- par-boiled and
roughly diced
1 bunch -- fresh fenugreek
chopped
50 grams 1.5 cups frozen peas
2 tablespoons chopped fresh coriander
3 fresh red chilees -- seeded
and sliced
1. Put the minced lamb, ginger, garlic, chile powder, salt and turmeric into a large bowl and
mix together thoroughly. Set to one side. 2. Heat the oil in a deep round-bottemed frying
pan or karahi. Throw in the onion and fry for about 5 minutes until golden brown. 3. Add
the minced lamb and stir-fry over a medium heat for 5-7 minutes. 4. Stir in the potatoes,
chopped fenugreek, tomatoes and peas and cook for a further 5-7 minutes, stirring
continuously. 5. Just before serving, stir in the fresh coriander and garnish with fresh red
chilees.
------------------
NOTES : From Imran's Mum
Aloo Ki Bhaji
Recipe By : Femina Magazine - Mridula Baljeka

Vegetarian *Indian

-------- ------------ --------------------------------
1 1/2 pounds potatoes
3 red chiles
1 pinch a pinch of fenugreek -- (methi) seeds
1/2 pound onions -- sliced finely
2 green chiles, deseeded
-- sliced lengthwise
1 teaspoon turmeric powder
1 teaspoon salt or, to taste
1/4 cup coriander leaves -- chopped
Boiled potatoes, diced and braised with a few whole spices and onions make a quick and
easy side dish.
Boil the potatoes in their jackets and allow to cool thoroughly. (Boiled potatoes can be left
for a day or two in the refrigerator.) Peel and dice them evenly. Heat the oil over medium
heat in a wide shallow pan and season with mustard seeds. When they splutter, add the red
chiles and fenugreek seeds, immediately follow with the onions and green chiles. Fry the
onions for about 10 minutes or until they are golden brown. Add the turmeric powder,
potatoes and salt. Stir-fry gently until the potatoes are heated through or for 10 minutes.
Remove from heat and sprinkle the coriander leaves over.
Serve with puris or loochis to make a substantial snack or as a side dish with rice, chicken or
meat curry.
------------------
Aloo Ko Achar (Potato Salad)
Recipe By :
Categories : Potatoes Eggplant
Vegetarian *Indian

-------- ------------ --------------------------------
1 1/3 pounds potatoes, small if possible
4 jalapeno peppers
- seeded and sliced into long strips
1 lime -- juice of
salt to taste
1/4 cup sesame seeds, roasted -- ground -- optional
2 chiles, whole, dried -- to 3
3 teaspoons corn oil -- or mustard oil
- mustard gives best flavor
1/2 cup water
1/2 cup coriander -- fresh, chopped
Boil potatoes in jackets. When done, peel and cut into small pieces. In a suitable bowl,
combine potatoes, turmeric, salt, ground sesame seeds, lime juice, half of the green
coriander and water and mix thoroughly. In a small pan heat mustard oil until hot; add cumin
seeds and red chiles. Fry them until brown and then add jalapeno pepper. Let it cook a
minute or so. Pour it over potatoes in the bowl and mix them thoroughly; garnish with
remaining green coriander leaves.
SERVES: 6-8
SOURCE: Bhadrika Sharma, Bramalea, Ontario in "Ethnic Eating: The Canadian Scene
Cookbook"
------------------
Aloo Ko Achar - Potato Salad
Recipe By : Ethnic Eating: The Canadian Scene Cookbook - East Indian

Categories : Curry Dressings
Appetizers *Indian
Salads - Dressings

-------- ------------ --------------------------------
1 pound potatoes -- smallest size
4 jalapeno peppers -- seeded, in long
-- strips
1 lime -- juice of
salt to taste
1/4 cup sesame seeds -- roasted, ground
2 dried whole chilies -- to 3
1 tablespoon corn oil
1/2 cup water
Boil potatoes in jackets. When done, peel and cut into small pieces. In bowl, combine
potatoes, turmeric, salt, ground sesame seeds, lime juice, half of the green coriander and
water and mix. In a small pan heat mustard oil until hot; add cumin seeds and red chilies.
Fry them until brown and then add jalapeno pepper. Let it cook a minute or so. Pour it over
potatoes in the bowl and mix them thoroughly; garnish with remaining green coriander
leaves.
------------------
Aloo Masala (Dosa Potatoes)
Recipe By : Imran C.
Categories : Potatoes Vegetables
Appetizers *Indian

-------- ------------ --------------------------------
3 Tbsp Oil
6 curry leaves
1/2 onion -- finely chopped
2 green chilies -- finely chopped
1 pinches turmeric
2 medium potatoes
1/2 teaspoon salt
Heat the oil in a small saucepan, add the curry leaves and mustard seeds, then cover and
cool, off the heat, for a couple of minutes.
Add the onion, chilies and turmeric and sauté for 5 minutes.
Meanwhile, dice the potatoes. Add them to the pan, toss in the salt and pour in just enough
water to cover.
Simmer gently until the potatoes are tender.
This masala should be fairly dry and medium-hot to taste.
------------------
Aloo Matar (Potatoes And Peas In Onion-Tomato Sauce)
Recipe By : "From Bengal to Punjab: The Cuisines of India" by Smita Chan

Vegetarian *Indian

-------- ------------ --------------------------------
1 1/2 pounds small potatoes
2 medium onions
3 garlic cloves
1 ginger -- fresh 1/2" piece
1 pinch asafetida -- crushed, optional
salt -- to taste
1/2 teaspoon turmeric -- ground
2 large tomatoes -- coarsely chopped
1 cup peas
1/4 cup water
Cook the potatoes until tender. Peel and set aside. In the container of a blender or food
processor, mince together the onions, garlic and ginger. In a large heavy-bottomed skillet
over medium heat, warm the oil. Add the asafetida (if used) and cumin. When spices
darken (1 to 2 seconds) add the minced onion mixture and sauté until browned (about 12
minutes). Add the salt, cayenne, turmeric and tomatoes and cook until they soften (about 5
minutes). Add the peas and water; reduce the heat to low, cover and cook for 5 minutes.
Halve the cooked potatoes if they seem too large. Add them to the pan and cook covered
for another 5 minutes. Mix in the garam masala just before serving.
SERVES: 4 with other dishes.
------------------
Aloo Matar - 1
Recipe By :
Appetizers *Indian
Potatoes

-------- ------------ --------------------------------
5 tablespoons oil
1 chopped onion
2 1/2 cm chopped ginger
1 green chilli -- finely chopped
2 clovesgarlic -- crushed
1 teaspoon turmeric
750 grams potatoes -- cut into small
-- cubes
6 salt mint leaves -- (6 to 8)
250 grams shelled or frozen peas
Heat the oil in a pan, add the onion and fry until soft and translucent. Add the ginger, chilli,
garlic and turmeric, stir well and cook for 5 minutes. Add the potatoes and salt to taste, stir
well, cover and cook for 5 minutes.
Add the mint and fresh peas, stir well and cook for 20 minutes, until tender. If using frozen
peas, add them after the potatoes have cooked for 15 minutes and cook for 3 minutes only.
------------------
Aloo Matar - 2
Recipe By : Smita Chandra

Vegetarian *Indian

-------- ------------ --------------------------------
12 small potatoes, (1 1/2 pounds) -- washed
2 medium onion -- rough chopped
3 cloves garlic
1/2 inch ginger
1/2 tablespoon cumin
salt to taste
1/4 teaspoon cayenne
1 cup peas
1/4 cup water
processor, puree the onions, garlic, and ginger. In a large heavy-bottomed skillet over
medium heat, warm the oil.
Add the cumin. When the cumin darkens (1 to 2 seconds) add the purred onion mixture and
sauté until browned (about 12 minutes).
Add the salt, cayenne, turmeric, and tomatoes and cook until they soften (about 5 minutes).
Add the peas and water, reduce heat to low, cover and cook for 5 minutes. Halve the
cooked potatoes and add them to the skillet and cook covered another 5 minutes.
Mix in the garam masala just before serving.
------------------
Aloo Matar - Smita Chandra's
Recipe By : Smita Chandra

Appetizers *Indian
Potatoes

-------- ------------ --------------------------------
12 small potatoes -- (1 1/2 lbs), washed
2 medium onion -- roughly chopped
3 cloves garlic
1/2 inch ginger
1/2 tablespoon cumin
salt -- to taste
1 cup peas
1/4 cup water
processor, puree the onions, garlic, and ginger. In a large heavy-bottomed skillet over
medium heat, warm the oil. Add the cumin. When the cumin darkens (1 to 2 seconds) add
the pureed onion mixture and saute until browned (about 12 minutes). Add the salt,
cayenne, turmeric, and tomatoes and cook until they soften (about 5 minutes). Add the peas
and water, reduce heat to low, cover and cook for 5 minutes. Halve the cooked potatoes and
add them to the skillet and cook covered another 5 minutes. Mix in the garam masala just
before serrving.
Note: Do not overcook the potatoes in the first step.
------------------
Aloo Matar Rasedaar
Recipe By : Indian Vegetarian Cooking by Michael Pandya

*Indian

-------- ------------ --------------------------------
5 tablespoons ghee
1 medium onion -- chopped
2 garlic cloves -- chopped
2 cloves
2 bay leaves
1 1 inch cinnamon stick
1 tablespoon garam masala
1 tablespoon chile powder
2 tomatoes -- quartered
salt to taste
2 medium potatoes -- cubed
1/2 cup green peas
1 1/4 cups water
chopped cilantro
Heat ghee and sauté onion and garlic over medium heat until golden. Add cloves, bay
leaves and cinnamon. Stir fry for 2 minutes. Add garam masala, chile powder, turmeric,
coriander, tomatoes and salt. Mix well. Add potatoes and peas. Pour in water and bring to
a boil. Lower heat, cover the pan and simmer gently for 15 minutes, or until the potatoes are
done. Garnish with coriander leaves and serve hot.
------------------
Aloo Mattar Ke Chop (Potato Patties With Green Pea Filling)

Categories : Curry Peas
Potatoes Vegetarian
*Indian

-------- ------------ --------------------------------
1 1/4 pounds boiled potatoes -- peeled and mashed
1/4 cup cornstarch
1/4 cup rice flour
salt -- to taste
***FOR THE GREEN PEA FILLING***
3/8 cup oil
1/2 teaspoon cumin seeds oil
2/3 cup frozen green peas -- blanched
1/2 teaspoon chile powder
4 green chiles -- chopped fine
1/2 cup coriander leaves -- chopped fine
1 inch piece ginger -- julienne
salt -- to taste
Add cornstarch, rice flour and salt to the mashed potatoes and mix well. Heat a little oil and
season with cumin seeds. When they crackle, add green peas and all the remaining
ingredients. Cook for a while and remove from heat.
Divide the mashed potato into lemon sized portions. Roll into cup shapes and put a little
green pea filling into each. Close the cups and shape into patties.
Shallow fry in oil on a hot tawa over medium heat until brown. Serve hot with mint chutney.
------------------

Aloo Methi
Recipe By :
Categories : Potatoes Cheese And Eggs
Vegetarian *Indian

-------- ------------ --------------------------------
2 medium sized potato peeled and cut into small -- up to 3
-- pieces
1 clove garlic chopped
1/2 teaspoon zeera
2 whole red chiles
salt to taste
1/4 teaspoon haldi powder
1 teaspoon methi seeds
2 tablespoons oil
1 medium tomato -- chopped
In oil fry the pieces of garlic till they start to turn brown. Add zeera and red chili. When
brown add the chopped tomato and rest of the spices. When soft add the potato. When the
potatoes are half done add methi and cook till water dries. Cook throughout on low heat.
------------------
Aloo Methi - Potatoes With Fenugreek Leaves - N. India
Recipe By : Indian Regional Cooking by Sumana Ray

Appetizers *Indian
Potatoes

-------- ------------ --------------------------------
1 pound potatoes -- washed and peeled
-- cut into 3/4" cubes
1/2 cup fresh fenugreek leaves -- or 1 tbsp dried
-- fen.
3 tablespoons ghee
1 teaspoon salt
If you are using fresh fenugreek, remove tough lower stalk, wash thoroughly and chop finely.
If you are using dried, soak in water 20-25 minutes, gently squeeze water out and chop
leaves. Remove any tough stalks. Heat ghee in large skillet. Add potatoes and stirring
constantly, fry for about 3-5 minutes. To potatoes add turmeric, cumin, chili and salt; mix and
cook for a minute. Add fenugreek leaves and mix with potatoes. Lower heat, cover and
stirring occasionally cook for about 20 minutes, until potatoes are tender. Add 1-2 tbsp of
water if necessary.
------------------
Aloo Palak
Recipe By :
*Indian Potatoes

-------- ------------ --------------------------------
3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1 1 inch piece ginger
1/2 teaspoon wheat or other flour
1 teaspoon cinnamon-clove powder
2 pinches asafoetida
1/2 tablespoon butter
4 tablespoons ghee
salt to taste
Put the washed spinach in a pan, add very little water (just a sprinkle)
and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold
under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly
coarse, do not make very smooth.
Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light
brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3
minutes. Add lemon juice
Just before serving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.
Note: You may use boiled peas, boiled corn kernels or paneer chunks in the
above dish, instead of potatoes.
Makes for: 6
Shelf life: Best fresh
------------------
Aloo Paratha
Recipe By :
Categories : Breads Potatoes
Vegetarian *Indian

-------- ------------ --------------------------------
2 1/8 cups whole wheat flour -- (atta)
4 large potatoes -- (aloo)
1/2 cup butter
1 teaspoon cumin
1 teaspoon ginger paste
4 teaspoons coriander leaves -- finely chopped
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 until 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 yogurt and sliced onions.
------------------
Aloo Paratha (Stuffed Layered Bread)
Categories : Breads Potatoes
Vegetarian *Indian

-------- ------------ --------------------------------
***FILLING***
1 pound potatoes -- boiled and mashed
2 green chiles -- (optional), finely
-- chopped
1 tablespoon chopped coriander leaves
3/4 teaspoon salt
3/4 teaspoon ground roasted cumin
***DOUGH***
350 grams plain flour
1/2 teaspoon salt
4 tablespoons oil
3/4 cup hot water
ghee -- for frying
1. To make the filling, mix all the ingredients together and set aside.
2. To make the dough, sieve the flour and salt together. Rub in the oil. Add enough water
to form a stiff dough. Knead for about 10 minutes until you have a smooth dough. Divide
into 20 balls.
3. Roll out two balls into 10cm/ 4 inch rounds each. Place about 2 tbsp. of the filling on one
of the rounds and spread it evenly. Place the other round over the filling, sealing the edges
with a little water.
4. Roll out gently into 10cm/ 7 inch rounds, taking care that no filling comes out. Roll out all
the parathas in a similar manner.
5. Heat a frying pan over medium heat. Place a paratha in the frying pan and cook for about
1 minute until brown. Turn and cook the other side.
6. Add 2 tsp. ghee and cook for 2-3 minutes until golden brown. Turn and cook the other
side, adding more ghee if required. Make all the parathas in the same way. Serve warm.
------------------
Aloo Puri Chaat (potato Chaat)
Recipe By :
Appetizers *Indian
Potatoes

-------- ------------ --------------------------------
***FOR THE PURIS (MAKES ABOUT 20-25)*** -- (makes about 20-25):
1/2 cup plain white flour
1/2 cup wheat flour
1/2 teaspoon salt
2 tablespoons oil
oil -- for deep-frying
***FOR THE CHAAT***
2 medium boiled potatoes -- chopped
4 tablespoons chaat masala
2 tablespoons finely chopped coriander
1 cup yogurt
salt -- to taste
1/4 cup finely chopped onion
tamarind & date chutney *
***FOR THE GREEN CHUTNEY***
3/4 cup chopped coriander leaves
2 cloves garlic
1 green chillies -- (to 2)
salt -- to taste
2 tablespoons lemon juice
1 tablespoon desicated coconut -- (not sweet)
Aloo puri is a spicy sweet hot and sour dish which is extremly popular with who ever eats it!
Its 'finger licking good' as they say! This receipe uses chaat masala. This is available from
most Indian grocers.
For the Puris:
Make a dough which is firm but elastic (like pizza dough) break into usable chunks. The
easiest way is to roll out a big circle like a chappati and using a small round pastry cutter or a
jar lid cut the circles the puris are usually tiny bite size circles, deep fry until golden brown.
For the Green Chutney:
Put all the ingredients into a processor and process! Should turn into a paste if its too dry add
a little water to make chutney.
Take the potatoes chop roughly sprinkle with some of the chaat masala and corinder leaves
and mix. Take the bowl you are going to serve in and arrange some puris inside. Place a
little of the potatoe mix on each of them. Sprinkle some of the chopped onion, take some of
the yogurt and pour on top, add some tamarind and date chutney and some green chutney
on top of that, sprinkle with chaat masala, and a little salt if you wish and serve.
*(see recipe for Petis)
------------------
Aloo Saag (spinach & Potato Stew)
Recipe By :
Appetizers *Indian
Potatoes

-------- ------------ --------------------------------
1 pound fresh spinach
3 medium new potatoes -- (about 1 lb) -
-- peeled, cut in 1"
-- cubes
1/4 cup oil or clarified butter
2 teaspoons mustard seeds
1 large onion -- (about 1 1/2 c),
-- thinly sliced
2 large garlic cloves -- peeled and crushed
1 teaspoon paprika
1/4 teaspoon ground cardamom seed
1 tablespoon peeled & minced fresh ginger
1 teaspoon ground black pepper
salt -- to taste
Chop spinach coarsely, place in a colander in the sink, and wash very well in lukewarm
water. Place clean spinach in a large pot. Add potatoes to the spinach, cover with warm
water, and bring to a boil over high heat. Lower the heat to a simmer, and cook about 12
minutes, until the potatoes are tender.
Meanwhile heat the oil or clarified butter in another large, deep saucepan. Add the mustard
seeds and cook them until they start to hop and pop. Add sliced onion and garlic and saute
quickly over fairly high heat until translucent, stirring often. Add all the spices except salt and
saute a minute more. Remove from heat.
When the potato mixture is tender, drain it in a colander over the sink. Reheat the onion and
spice mixture, add the potato-spinach mixture, and gently stir to blend. Taste and add salt as
desired. Simmer over low heat about 10 minutes, until the mixture is fairly dry and the spices
have been absorbed by the vegetables.
------------------
Aloo Samosa
Recipe By :
Categories : Samosas Snacks
Potatoes Vegetarian
*Indian

-------- ------------ --------------------------------
***PASTRY***
225 grams flour
50 grams ghee or clarified butter
1/2 teaspoon salt
1/2 teaspoon caraway seeds or ajwain
75 milliliters warm water
***FILLING***
2 tablespoons oil
1 1/2 cm ginger -- grated fine
2 cups boiled -- peeled small
-- potatoes, diced
1 teaspoon mango powder
1 1/2 teaspoons cumin powder
1 teaspoon chile powder
salt -- to taste
1/2 cup green peas -
(boiled in water with a little salt)
2 green chiles -- deseeded and
-- chopped
1 tablespoon lemon juice
To prepare the filling: Heat the oil over medium heat. Add the cumin seeds. When they
sizzle, add the coriander, red chile, cumin and mango powders. Add the ginger and green
chiles.
After a few seconds, add the potatoes and the peas. Add the garam masala, lemon juice,
salt and mix well. Taste and adjust seasoning.
Cover and cook for 1-2 minutes. Remove from heat and allow to cool.
Add the chopped coriander and mix well.
Stir in the garam masala powder, green chiles. Remove from heat and add the lemon juice.
Cool thoroughly and mix in the coriander leaves.
To prepare the pastry: Add the ghee, caraway seeds and salt to the flour. Rub in well. Add
enough warm water to mix a soft dough. Knead until the dough feels soft to the touch. Fill
these cones with the prepared filling, leaving about 1/2 cm. border on the top of the cone.
Now moisten the top edges and press them hard together.
Deep fry the samosas in hot oil over medium heat until they are golden brown and drain on
absorbent paper.
------------------
Aloo Tikki
Recipe By :
Vegetarian *Indian

-------- ------------ --------------------------------
1 1/8 pounds boiled potatoes -- peeled and mashed
3 tablespoons cornstarch
1/2 cup green peas -- boiled
1/2 lemon -- juice of
1 teaspoon cumin powder
salt -- to taste
oil -- for frying
Mix all the ingredients well, except the oil. Divide into 12 equal portions and make balls.
Flatten each between the palms into discs.
Heat oil in a fry pan and shallow fry over medium heat until golden brown and crisp on both
sides.
Drain and pat dry on absorbent paper. Serve hot.
------------------
Aloo-ki-tikiya (potato Patties)
Recipe By :
*Indian Potatoes

-------- ------------ --------------------------------
6 medium potatoes
3 tablespoons yellow split peas -- (the kind available
-- in supermarkets),
-- soaked
overnight in 1 cup cold water and 1/2
-- teaspoon salt
3 teaspoons salt
2 tablespoons oil plus oil for frying patties
5 fenugreek seeds
2 tablespoons chopped onion
3 tablespoons chopped cilantro
1 fresh hot green chili -- finely sliced
Two hours before dinner, boil the potatoes in their jackets. While potatoes are boiling, drain
split. Then boil them in a pot with 3 cups water and 1/2 teaspoon salt for 15 minutes.
Remove from heat and drain in a colander, shaking to get out as much water as you can,
and put peas in bowl. Cover the bowl. In a skillet heat 2 tablespoons oil over medium flame.
When very hot, add the fenugreek seeds, and when they begin to change color (5 to 10
seconds), put in the onions, continuing to fry about 2 minutes until the onins begin to turn
brown at the edges. Add the parsley and green chili, and stir another 2 to 3 minutes. Next,
put in the drained split peas and 1/2 teaspoon salt.
Keep stirring and cook for about 5 minutes, until all the water has evaporated and teh mixture
in teh skillet seems to become one lump. Cover and set aside. Peel and mash potatoes with
a fork or hand masher. (Do not use an electirc mixer. Don't add butter.) A few lumps will
remain, but don't worry-just get the potatoes as smooth as you can. Add 2 teaspoons salt
and mix thoroughly. To form patties: Divide the mashed potatoes into 12 balls. Divide the
split peas mixture into 12 portions. Flatten each potato ball on the plam of your hand, put a
portion of the split pea stuffing in the center of it, and cover the stuffing with the mashed
potato by bringing the outer circumference to the center. Make a ball again. Flatten it gently
to have a patty about 3 inches in diameter.
Make all the patties this way, covering them on a platter if you are not going to be eating
soon. (You can prepare this much of the recipe from a few hours to a day ahead.) Cook in a
heavy bottomed skillet, put do not crowd. Use only enough oil to coat the bottom of the
skillet, and heat over medium-low flame. Add a few patties and cook them slowly-about 8 to
10 minutes on each side. When one side turns golden, carefully flip it without breaking the
hard crust, add another teaspoon of oil, swirling it around. Fry this side for 8 to 10 minutes
also, until it has formed a crust.
If browning too quickly, turn down heat. Note: since these should be served hot, you could
use two skillets. to serve: serve hot with Tomato Tamarind Chutney, or Fresh Green
Chutney with Coriander and Yogurt.
Makes 12 patties
------------------
Alu Bhaji (Savoury Fried Potatoes)
Appetizers *Indian

-------- ------------ --------------------------------
500 gram potatoes
2 medium onions
1 tablespoon ghee
1 Tsp Salt
Boil the potatoes, peel and dice. Chop onions finely.
Heat ghee in a saucepan and fry the mustard seeds until they pop. Add the onions and
continue frying on low heat until they are soft and golden brown.
Add turmeric and chili powder and stir, then add potatoes, sprinkle salt over and toss gently
to mix well together.
Serve hot or cold.
------------------
Alu Bhaji (spicy Fried Potatoes)
Recipe By : Mohammad Ummar

Appetizers *Indian
Potatoes

-------- ------------ --------------------------------
500 gram potatoes
3 tablespoons oil
1 teaspoon black mustard seeds
1 large onion -- finely sliced
1 fresh green chillies -- (to 2), deseeded and
-- sliced
1 1/2 teaspoons salt
1/4 cup hot water
Boil potatoes in their skins until just tender.Peel and dice.Heat the oil in a sauce pan and fry
the mustard seeds until they pop. Add the turmeric,sliced onions and chillies and fry until
onions are soft and golden. Add the salt and water, bring to a boil, add potatoes,cover and
cook until liquid is absorbed. Remove from heat. Sprinkle with lemon juice and stir well.
Serve "HOT". Can be served with boiled rice or 'chapati'.
------------------
Alu Gosht Kari (meat and Potato Curry)
Recipe By :
Appetizers *Indian

-------- ------------ --------------------------------
1 1/2 kilograms beef skirt steak
1/4 cup oil
1 tablespoon ginger -- finely chopped
3 medium onions -- finely sliced
1 1/2 teaspoons turmeric
2 tablespoons coriander
1 tablespoon cumin powder
2 teaspoons chili powder
3 teaspoons salt
2 tablespoons vinegar
750 gram cubed potatoes
2 tablespoons fresh coriander
Cut steak into cubes. Heat oil and fry mustard seeds till they burst. Add fenugreek, garlic,
ginger and onion. Fry until onions are golden. Add turmeric and fry 1 minute.
Add coriander, cumin and chile. Stir well. Add salt and vinegar, and fry until liquid
evaporates. Sprinkle in the garam masala and mix well. Add meat and turn till coated.
Add extra vinegar if spices start to stick.
Reduce heat, cover and simmer for 1.5-2 hours. Add cubed potatoes and cover. Cook for
further 20-30 minutes or until potatoes are cooked.
Garnish with fresh coriander.
------------------
Alu Ki Tikiya - Potato Chops
Recipe By : Quick and Easy Indian Cooking

Appetizers *Indian
Potatoes

-------- ------------ --------------------------------
1 1/2 pounds potatoes -- boiled and mashed
1/2 tablespoon salt
1 tablespoon garam masala -or-
1/2 tablespoon ground cumin -and-
1/2 tablespoon ground coriander
1 tablespoon chopped fresh coriander
-- (us = cilantro)
1 small onion -- very finely chopped
2 green chilees -- finely
-- chopped
1/2 tablespoon 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.
------------------
Alu Matar - Potatoes and Peas in Onion Tomato Sauce
Recipe By : From Bengal to Punjab:The Cuisines of India by Smita

Appetizers *Indian
Potatoes

-------- ------------ --------------------------------
1 1/2 pounds small potatoes
2 medium onions
3 cloves garlic
1 / " piece ginger
1 pinch asafetida -- crushed, optional
1/2 tablespoon cumin seeds
salt -- to taste
1/4 tablespoon cayenne pepper
1/2 tablespoon ground turmeric
1 cup peas
1/4 cup water
1/2 tablespoon garam masala
Cook potatoes until tender. Peel and set aside. In container of a blender or food
processor, mince together onions, garlic and ginger. In a large heavy-bottomed skillet over
medium heat, warm the oil. Add asafetida (if used) and cumin. When spices darken (1 to 2
seconds) add the minced onion mixture and saute until browned (about 12 minutes). Add
the salt, cayenne, turmeric and tomatoes and cook until they soften (about 5 minutes). Add
peas and water; reduce heat to low, cover and cook for 5 minutes. Halve cooked potatoes if
they seem too large. Add them to the pan and cook covered for another 5 minutes. Mix in
garam masala just before serving.
------------------

Alu Mattar (curried Potatoes and Peas)
Recipe By : Time Life Books: The Cooking of India

Appetizers *Indian
Potatoes

-------- ------------ --------------------------------
1/4 cup ghee
1 tablespoon fresh ginger root -- scraped, and finely
-- chopped
1 tablespoon garlic -- finely chopped
1/2 cup onions -- finely chopped
1/4 teaspoon ground hot red pepper
3 medium firm -- ripe tomatoes,
-- coarsely chopped
3 tablespoons fresh coriander -- finely chopped
2 cups fresh green peas
1 large boiling type potato -- peeled,, in 1/2"
-- cubes
1 cup water
In a heavy 2- to 3-quart saucepan, heat the ghee over high heat until a drop of water flicked
into it splutters instantly. Stir in the ginger and garlic, then add the onions and salt. Lower
the heat to moderate and, stirring constantly, try the onions for 7 or 8 minutes, until they are
soft and golden brown. Watch carefully for any sign of burning and regulate the heat
accordingly. Add the cumin, turmeric and red pepper, and stir in the tomatoes and 2
tablespoons of the fresh coriander. Still stirring, cook briskly for 5 minutes, until most of the
liquid in the pan evaporates and the mixture is thick enough to draw away from the sides and
bottom of the pan in a dense mass. Drop in the peas and potatoes and turn them about with
the spoon until they are evenly coated with the tomato mixture. Stir in the water, bring to a
boil over high heat, cover tightly, and reduce the heat to low. Simmer for 10 minutes, or until
the peas and potatoes are tender but still intact. Taste for seasoning and serve at once,
sprinkled with the remaining tablespoon of coriander and the garam masala.
------------------
Alu Mattar Ki Sabji - Curried Potatoes and Peas

Recipe By : Cooking with Curry Renu Arora
Appetizers Curry
*Indian Potatoes

-------- ------------ --------------------------------
6 medium potatoes
2 tablespoons green peas -- fresh or frozen
1/4 teaspoon ground tumeric
1/2 teaspoon ground red pepper
1/2 teaspoon ground cumin
salt -- to taste
1/3 cup vegetable oil
1. Wash and peel poatoes; cut into 1 inch cubes.
2. Heat vegetable oil and fry cumin seeds. When Seed start to burst add akk tge
ungredients except garam masala. Cover and cook on low heat for 15 minutes.
3. Add 2 teaspoons water and continue cooking for 5 minutes. Add garam masala and cook
for another 10 minutes.
------------------
Alu Piaz Ki Sabji - Curried Potatoes and Onions

Appetizers Curry
*Indian Potatoes

-------- ------------ --------------------------------
5 medium potatoes
1 good sized onion
3 whole red peppers
1/2 teaspoon mustard seed
salt -- to taste
1. Boil potatoes. Peel and cut into 1 inch chunks. Slice e onion lengthwise.
2. Heat oil in frying pan and add whole red peppers and mustard seeds. When seeds start
to burst, add onions. Fry until onions are light brown.
3. Add potatoes and spices, mix well, cover and fry 10-15 minutes.
------------------
Alu-chole With Rice
Recipe By :
Vegetarian East Indian
Appetizers Grains
*Indian Potatoes

-------- ------------ --------------------------------
4 small cinnamon sticks
4 bay leaves
1 large onion -- finely chopped
1 teaspoon garlic -- crushed
1 15 ounce ca chopped tomatoes
3 tablespoons sharwood's hot curry paste
2 15 oz cans chick peas -- drained
4 ounces potato -- diced
1/4 pint water
2 tablespoons lemon luice
4 tablespoons coriander leaves -- chopped
salt to taste
1. Heat the oil and fry the cinnamon, bay leaves and cumin seeds for 1 minute.
2. Add onion and garlic, fry until golden brown.
3. Add chopped tomatoes, curry paste and salt. Fry for a further 2-3 minutes
4. Stir in chick peas, potatoes and water. Bring to the boil,cover and simmer for 15 minutes
or until potatoes are cooked. Stir in the coriander and lemon juice. Garnish and serve with
rice. Follow with a fruit crumble.
------------------
Alugedde Kut (Potato Savoury)
Recipe By : Namrata Subrahmanya

Categories : Potatoes Eggplant
Vegetarian *Indian

-------- ------------ --------------------------------
2/3 pound potatoes
6 red chiles
1 teaspoon mustard seeds
1 pinch asafetida
1/4 cup tamarind juice
oil -- as needed
salt -- to taste
1. Peel potatoes and cut lengthwise into small sticks.
2. Smear with salt and keep aside for 15-20 minutes.
3. Squeeze out the water and deep fry the potatoes until golden brown.
4. Dry roast red chiles, fenugreek, mustard seeds and asafetida. Grind with tamarind juice
and salt to a fine paste.
5. Mix the ground masala with fried potato pieces and serve hot.
------------------

Aluwala Roti
Recipe By :

-------- ------------ --------------------------------
2 cups whole wheat flour
1 tablespoon salt
water -- for mixing
ghee or oil -- for shallow frying
***FOR FILLING***
4 medium potatoes
1 small onion -- grated
1 tablespoon salt
1/2 teaspoon pepper
1 tablespoon coriander leaves -- chopped
Sift flour with salt. Slowly add water. Mix well. Make a stiff dough. Cover with a damp cloth
for 20 minutes. Boil potatoes, peel and mash. Add salt, onion, pepper and coriander. Mix
well. Divide into 8 portions. Knead dough well until smooth and pliable. Divide into 6 round
balls. Flatten each ball slightly. Put one portion of filling in center. Close up completely.
Shape into round balls again. Roll out each ball on a lightly floured board into a round disk 6"
(15 cm) diameter. Cook one at a time on a hot griddle over medium heat. Put about 1 or 2
tbsp. ghee around the edge. Turn gently. Cook until sides turn golden brown in color.
Serve with yogurt.
------------------
Am Ka Achar (indian Mango Pickles)
Recipe By :
*Indian Pickles And Relishes

-------- ------------ --------------------------------
24 unripe mangoes
4 cups oil
3 tablespoons salt
1 tablespoon coriander seeds
1 tablespoon white cumin seeds
1 tablespoon mustard seeds
1 tablespoon onion seeds -- (or)
finely minced onion
1 tablespoon garlic -- finely minced
1 cup red chilli powder
1. Wash the mangoes and wipe dry. Cut into quarters.
2. 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.
3. Fry all the whole spices in 2 cups of the oil until they are light brown.
4. Remove from the oil and grind to a smooth paste. Set aside.
5. 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.
6. Stir together over fire very briefly and remove immediately. Allow to cool completely to
room temperature.
7. When cool, place the achar in airtight containers and store at room temperature. This
achar can be preserved for at least one year.
------------------
Am Ka Achar - Mango Picklesn
Recipe By :
Appetizers *Indian

-------- ------------ --------------------------------
3 unripe mangoes
1/2 cup oil
3/8 teaspoon coriander seeds
3/8 teaspoon white cumin seeds
3/8 teaspoon onion seeds -- (or finely minced
-- onion)
3/8 teaspoon garlic -- finely minced
2 tablespoons red chilli powder
------------------
Ambyachi Kadi - Mango Curry - India
Recipe By : A World of Curries - Dewitt & Pais

Categories : South Indian East Indian
Appetizers *Indian

-------- ------------ --------------------------------
6 cloves garlic -- peeled
2 inches ginger root -- peeled
4 whole black peppercorns
1 cup coconut milk
4 small fresh red chilies -- as serranos, seeded
-- and
stemmed
1 tablespoon vegetable oil
2 tablespoons ghee
12 ripe mangos -- skinned and seeded
4 tablespoons sugar -- optional
1 teaspoon ground turmeric
salt to taste
In blender make a smooth paste of garlic, ginger, peppercorns, coconut milk, and chiles. Set
aside. In large skillet, heat oil over medium heat for 2 minutes. add mustard seeds. When
seeds begin popping, lower heat, add ghee and cook for 1 minute. Add paste, mango pulp
and turmeric. stir well and cook 5 minutes. add salt just before serving.
------------------
American Chop Suey
Recipe By :
*Indian

-------- ------------ --------------------------------
***FOR VEG. STIRFRY***
1 carrot
10 runner beans -- (10 to 12)
1 tablespoon cabbage
1 tablespoon beansprouts -- (optional)
1 onion
1 potato
salt to taste
1 tablespoon oil or butter
***FOR GRAVY***
1 cup tomato puree
1 tablespoon cornflour
2 teaspoons sugar
1/2 teaspoon ginger & garlic paste
1/2 teaspoon red chilli powder or paste
1 tablespoon tomato sauce
salt to taste
fried noodles
1 tablespoon butter
For Gravy:
Melt fat add all pastes and stir. Add puree, bring to a boil.
Add 1 1/2 cups water, boil for 5 minutes.
Make paste of cornflour with 2-3 tablespoon of water. Keep aside.
Add chilli, salt, sauce, sugar, stir.
Add cornflour paste, continuously stirring to avoid lumps.
Add 1/4 of noodles.
Boil for 2-3 minutes, keep aside.
For Veg.stirfry:
Cut vegetables into thin julienne strips.
Heat fat in a nonstick or heavy pan.
Add vegetables and stirfry on high till crisp.
Add salt, stir.
Just before serving, add to the boiling gravy.
Pour into serving dish, spread the fried noodles on top.

Serve piping hot.
Note:
For quick fried noodles, dry roast hakka or instant noodles till light.
Deep fry in hot oil till crisp.
Or blanch in boiling water till limp. Drain and towel dry.
Deep fry till crisp.
Makes: 2-3 servings
------------------
Amiri Khaman
Recipe By :
*Indian

-------- ------------ --------------------------------
***FOR KHAMAN***
1 cup channa -- (bengal gram) dal
-- washed & soaked for
-- 4-5 hours
salt to taste
***FOR TOPPING***
1/4 cup tamarind chutney -- (refer chutneys)
2 tablespoons green chutney -- (refer chutneys)
1 cup fine bland sev
2 onions chopped finely
2 tablespoons coriander leaves finely chopped
1 teaspoon crushed cumin seeds
salt to taste
For Khaman:
Grind soaked dal in mixie till fine.
Keep batter fairly thick.
Add salt, mix well, pour into a pressurecooker container.
Cover with lid, pressure cook for 2 whistles.
Cool. Grate with a grater (use bigger holed blade).
The result should be like bread crumbs.
To serve:
Spread some khaman crumbs in serving plate.
Sprinkle some of both chutneys.
Sprinkle salt, cumin, follow with sev, onions and coriander.
Serve immediately.
Making time:
For khaman-30 minutes(excluding soaking time)
For rest: 20 minutes
Makes: 5 servings
Shelflife: 3 days refrigerated in airtight container. (Store without

toppings)
------------------
Amiri Khaman (imperial Lentils)
Recipe By :
*Indian
-------- ------------ --------------------------------
2 cups chana dal
1 cup vegetale oil
a pinch of asafetida
10 fresh hot green chilies -- ground in a blender
(10 to 12)
a small piece of gingerroot -- peeled and chopped
15 garlic cloves -- peeled and chopped
salt to taste
1 cup milk
1/4 fresh coconut -- meat removed and
-- grated
store-bought sev -- (chick-pea-flour
-- noodles)
Soak the chana dal in water for 6 to 8 hours. Drain and grind coarsely in a food processor,
forming a thick paste. If necessary, add a little water, but use as little as possible. Heat the
oil in a large saucepan and add the mustard seeds. When they begin to crackle, add the
asafetida and the dal paste, stirring constantly to prevent sticking. When the mixture is dry,
add the green chilies, ginger, garlic, turmeric, salt, sugar, and lemon juice; stir well. Sprinkle
in 2 tablespoons of milk every 5 minutes, and keep stirring over medium-low heat. Repeat
until all the milk has been added and is absorbed. When the dal separates from the pan, the
khaman is ready. Spread it on a large flat plate, and garnish with the cilantro and coconut.
Top with fine ready-made salted sev.
serves 6
------------------
Amma's Rasam
Recipe By :
Categories : Rasam Spices And Pastes
*Indian

-------- ------------ --------------------------------
1 tablespoon oil
4 cloves garlic
few coriander leaves
6 curry leaves
***SET 1***
3 tablespoons tamarind paste
4 teaspoons sugar
15 curry leaves
1/4 cup cilantro leaves
4 dried red chiles
salt -- to taste
***SET 2***
1 teaspoon coriander seeds
5 cloves garlic
1 piece ginger -- (1/2 inch)
6 black peppercorns
1 teaspoon split red gram
Make into a paste set 2 and keep aside.
In a pot add 6 cups of water, the above paste, salt, turmeric, tamarind paste, dry red chiles,
curry leaves, coriander leaves and sugar. Let boil until the water quantity reduces to about 4
cups. Now remove from heat and pass through a strainer so that only the clear liquid is
retained. Keep aside this liquid.
Heat oil in a skillet and when oil is hot add cumin seeds, crushed garlic and fry until garlic
changes to pale brown. Now add curry leaves and coriander leaves and fry for another two
minutes. Next add the liquid to the skillet and cook for 5 minutes.
Stay up to four days if stored in the refrigerator.
------------------
Amma's Special Sambhar Rice
Recipe By :
Categories : Rice Sambar
*Indian

-------- ------------ --------------------------------
***SET 1***
1 cup rice
1/2 cup split red gram
3 cups water
salt -- to taste
***SET 2***
1 medium tomato -- cut into 4 pieces
2 green chiles -- sliced
1/4 cup peas
1/4 cup potato pieces
1 baby eggplant -- cut into slightly
- larger than bite-sized pieces
1/4 cup French beans
***SET 3***
1/4 cup butter
6 black peppercorns
10 cashew nuts
10 curry leaves
1/2 cup coriander leaves
2 teaspoons sambar powder
1 pinch asafetida
Cook rice and split red gram in 3.5 cups of water until the mixture is well cooked. Add salt
and turmeric and remove from heat. (It is alright if there is until some water left in the pot).
Cook all the ingredients in set 2 in 3/4 cup of water.
Add the above cooked vegetables and tamarind paste to the pot containing rice and split red
gram and cook on medium heat for seven minutes.
Heat butter in a wide skillet and when butter has melted add peppercorns, cashew nuts and
cumin seeds. Fry on lower than medium heat for a few minutes until the cashew nuts turn
pale brown.
Now add asafetida, curry leaves and coriander leaves. Fry for a minute.
Next add sambar powder, stir once and immediately add the contents of the pot containing
rice and vegetables. Stir well and cook for three to four minutes on medium and remove
from heat.
Serve hot with a little butter on top.
Note: Some people prefer a strong aroma of asafetida while others do not. In case you
prefer it stronger, then add asafetida to the skillet just before adding rice instead of adding as
mentioned in the recipe. (Rice retains the flavor of asafetida much better than oil).
Preparation Time: 30 minutes if preparing own sambar powder, 10 minutes if using a ready
made powder. Cooking Time: 30 minutes
------------------

Anai Pachadi
Recipe By :
Categories : Vegetables Vegetarian
Curry South Indian
*Indian

-------- ------------ --------------------------------
1 small butternut squash
3 green chiles
3 tablespoons coconut
1 teaspoon tamarind paste
jaggery (dark brown sugar)
turmeric -- to taste
salt -- to taste
***SEASONING***
mustard seeds
fenugreek
red chile powder
curry leaves
oil
Cut squash into inch square and 1/4 inch thick slices. Wash and in about a cup and a half of
water, add tamarind paste and sliced squash.
Add turmeric, salt and cook on low heat until done.
Grind coconut, green chiles, 1/2 teaspoon mustard seeds and stir into cooked squash. Can
wash out blender and add this water too.
Let mustard seeds splutter in oil, add fenugreek, red chile powder, curry leaves and in a
couple of minutes pour onto pachadi.
Variations:
Instead of tamarind paste can use yogurt at the end. Can use cut okra or, okra and eggplant
pieces, instead of squash.
Source: Shyamala Parameswaran
------------------
Anardhana Churan
Recipe By :
*Indian

-------- ------------ --------------------------------
2 tablespoons Anardhana -- (pomegranate) seeds
-- dry
2 tablespoons amchoor -- (dry mango) powder
12 peppercorns -- (12 to 15)
2 tablespoons green saunf -- (fennel) seeds
1 teaspoon sugar ground coarsely
1/2 teaspoon honey
2 pinches black salt -- (2 to 3)
salt to taste
Lightly roast separately, anardhana, cumin,peppercorns and saunf.
Cool. Dry grind each but keep saunf coarse.
Mix all ingredients in a large plate.
Check taste and make tiny balls of the dough.
Dry for 2-3 days till firm.
Serve as a digestive after meals.
Making time: 20 minutes (excluding drying time)
Makes: 1 cup balls approx.
Shelflife: 2 months or more
Variation: Add a little dried ginger powder (soonth) if you like the
pungency of ginger.
------------------
Andhra Hot Coconut Rice

Recipe By :
Categories : Rice East Indian
Appetizers *Indian

-------- ------------ --------------------------------
4 dried red new mexico chiles -- stemed & crushed
4 fresh jalapeno or serrano chiles -- finely chopped
2 cups freshly grated coconut
2 cups cooked rice
1 teaspoon salt
2 teaspoons peanuts
2 teaspoons cashews
several fresh whole red and green chiles -- for
Garnish
Roast the coconut in a dry frying pan until it is golden brown, then mix in the rice and salt.
Set aside. Heat the oil and fry the mustard seeds, peanuts, and cashews, but take care they
do not burn. Pour the seasoning mixture over the rice and coconut, and mix well. Garnish
with the whole red and green chiles. This one is hot so watch out!
------------------
Anglo Indian Curry Sauce
Recipe By :
Categories : Sauces Curry
*Indian

-------- ------------ --------------------------------
2 tablespoons mild vegetable oil
1 cup coarsely chopped onion
1 1-inch piece fresh ginger -- peeled
1 1/2 pounds red-ripe tomatoes -- cored, quartered
1/4 cup chopped cilantro
1 teaspoon salt
1 1/4 teaspoons garam masala or curry powder
Heat oil in a heavy, medium-sized skillet over medium heat. Add onions and stir-fry until
onions turn caramel brown, about 12 to 15 minutes. Remove from heat. Place in a blender
with the ginger, tomatoes, cilantro, cayenne and salt; puree until smooth. Transfer to a
medium-size saucepan. Stir in garam masala or curry powder, cover, and cook over medium
heat until tomatoes loose their raw aroma, 15 to 18 minutes.
Makes about 2 cups.
Source: Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
------------------
Angoor Ka Sherbet
Recipe By : Rotis and Naans of India by Purobi Babbar

Categories : Desserts Curry
*Indian

-------- ------------ --------------------------------
1/2 pound green seedless grapes
3 tablespoons castor sugar -- finely ground
granulated sugar
1/2 teaspoon pepper -- ground
1 tablespoon cumin seeds -- roasted & ground
1/2 teaspoon salt
2 teaspoons lemon juice
3 cups water -- chilled
few sprigs fresh mint
Wash grapes and crush them thoroughly. Pour in water. Mix well. Strain through a sieve.
Add all the seasonings. Mix well. Chill. Serve garnished with mint leaves.
MAKES: 6 large glasses
------------------
Annasi Curry (Pineapple Curry)
Recipe By :
Categories : Curry Vegetables
*Indian
-------- ------------ --------------------------------
1 medium ripe pineapple, cleaned -- peeled and diced
oil for cooking
2 onions -- chopped
1 stem of lemon grass
a few sprigs of curry leaves
1 1/2 cups thick coconut milk -- (extracted from 1/2
-- grated coconut)
1 teaspoon mustard powder)
1 teaspoon cinnamon powder
6 dry red chiles -- powdered
a pinch of turmeric powder
salt to taste
1 teaspoon fennel seeds -- roasted and
-- powdered
Heat oil in a pan and fry half the onions, lemon grass and curry leaves until the onions turn
brown.
Add the remaining ingredients, except the fennel powder, and simmer until done. Sprinkle
the fennel powder and remove from heat.
Serve hot with rice.
------------------
Another Curry Powder
Recipe By :
*Indian Spices And Pastes

-------- ------------ --------------------------------
3 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons tumeric
2 1/2 teaspoons fennel seeds
seeds of 8 cardamon pods
8 cloves
1 1/2 teaspoons ground ginger
1 1/2 teaspoons black peppercorns
1/4 teaspoon freshly grated nutmeg
In a bowl, combine all the ingredients. Spread mixture out on a jelly roll pan and toast in a
preheated 250F oven for 20 minutes. Let cool to room temperature. Pulverize the spice
mixture in batches with an electric spice or coffee grinder and strain it through a sieve into a
bowl. The curry powder wil keep six months in a tightly sealed jar in a cool dark place. Use
to season soups and stews.
------------------
Appam (stuffed Rice Pancakes)
Recipe By :
*Indian

-------- ------------ --------------------------------
2 cups rice powder
half cup warm whole milk or warm coconut
-- milk
1 packet yeast
warm water - half cup
sugar - 1 tablespoon
cooked rice -- mashed - 1/2 cup
Mix the sugar and yeast in warm (almost hot) water and set aside for half an hour. If it has
not risen, the water was not warm enough. When it has risen, mix in the rice flour and
warmed milk. Add the mashed rice. (No blending, just mix thoroughly by hand.)
Set aside for half and hour to three hours.( After that, keep it in the fridge.)
When ready to cook, add more rice powder or milk or water if needed to make a smooth thick
batter.
Heat a *non-stick* (important - else it is very frustra- ting :) - griddle and pour half cup of
batter at a time. Flip when one side is done.
If you have a non stick special "Appam" pan, usually available in Kerala (or a tiny non stick
saute pan may be used) you can pour a spoonful of this batter in the middle of the pan and
swirl it around so that the edges of the pancake become lace-like and crunchy. These are
called lace-appams :)
The following is the *real* and time consuming method:
Raw rice - 2 cups Coconut milk - 1 cup yeast, beer or coconut water
Soak rice in water overnight and blend. While blending, set aside some of the grainy mix
(half cup) and blend the rest to a fine paste/batter. Sometimes fresh coconut is added while
blending.
Heat pan and slowly stir the grainy mix. When it becomes sticky and looks cooked, cool it
and add to the rest of the batter. This is called "kappi" :)
Add the coconut milk, coconut water or toddy ;) (try beer) etc. to make a consistent batter.
Let it rise overnight.
The next day steam it in plates or make pancakes on griddle. Some folks add more sugar to
the batter, steam it and serve it with extremely hot meat curries.
Maya Nair
------------------
Appams
Recipe By :
*Indian

-------- ------------ --------------------------------
2 cups plain rice -- (not long grain)
2 cups parboiled rice
3 tablespoons urad dal
1 teaspoon fenugreek seeds
1/2 teaspoon sodabicarb
1 coconut grated
Wash and soak rices, dal, seeds together for 6-7 hours.
Grind to a smooth batter, add salt and keep overnight.
Keep batter thick as coconut milk will be added.
Grind or scrape coconut, soak in 2 cups warm water for 15 minutes.
Blend in a mixie, strain and extract thick milk.

Mix soda and coconut milk into batter.
Apply a little oil on a non-stick or heavy griddle.
Pour a ladleful of batter on hot griddle.
Hold handle and rotate and tilt griddle quickly such that its full base is
covered with batter.
Do not spread with spoon. A thin dosalike pancake must be the result.
Stack or eat immediately with chutney, curds, gravy vegetables or pickles.
Making time: Overnight recipe
Makes: 25-30 appams
Shelflife: Refrigerate batter for 2 days.
Add salt only 2 hours before using.
------------------
Apple Chutney
Recipe By : Femina Magazine - Mridula Baljeka

Categories : Chutney *Indian

-------- ------------ --------------------------------
1 1/2 teaspoons oil
1 pinch fenugreek seeds
1 pinch turmeric powder
1 pinch asafetida
1 large cooking apple -- (peeled & cored),
-- finely chopped
salt -- to taste
2 teaspoons soft light brown sugar
A mouth-watering relish with a sweet and sour, slightly hot flavor. Cooking apples are first
tossed in a few spices and cooked until they are almost pulpy.
Time required: 10 minutes plus cooling time
Heat the oil over medium heat and season with the mustard seeds. When they splutter, add
the fenugreek seeds, turmeric powder and asafetida and immediately follow with the apples.
Stir and mix thoroughly. Add the chile powder, salt and sugar, stir and cook until the apple
starts turning soft, stirring frequently.
Allow the chutney to cool and store in a dry airtight or screw top jar. It can then be stored in
the refrigerator for four to six weeks.
Serve with almost all snacks and starters.
------------------
Apple Cider Indian Pudding
Recipe By : Gourmet magazine October 1991

Categories : Curry Custards And Puddings
Dressings East Indian
Appetizers Fruit
*Indian

-------- ------------ --------------------------------
1 cup milk
2/3 cup yellow cornmeal
3 cups unpasteurized apple cider
1 large egg -- beaten lightly
1/2 cup firmly packed light brown sugar
1 teaspoon cinnamon
1 teaspoon salt
1/4 cup unsalted butter -- cut into bits
1/2 cup raisins
vanilla ice cream -- as an accompaniment
In the top of a double boiler set over simmering water scald 1/2 cup of the milk. In a bowl
whisk together the cornmeal and the cider, stir the mixture into the scalded milk, and cook
the mixture, stirring occasionally, for 20 to 25 minutes, or until it is thickened. (The mixture
may appear slightly curdled.)Remove the pan from the heat, whisk in the egg, the brown
sugar, the cinnamon, the salt, the butter, and the raisins, and pour the mixture into a buttered
13-by 9-inch baking pan. Whisk i
Serves six to eight.

------------------
Apple Jelly Delight
Recipe By :
*Indian

-------- ------------ --------------------------------
2 firm apples
8 glaced cherries
1 packet jelly of desired flavor
8 flutted or champagne glasses
2 pinches clove-cinnamon powder -- (2 to 3)
1/2 cup sugar
1 1/2 cups water
2 tablespoons cornflour
8 scoops vanilla ice cream -- (8 to 10)
1 drop yellow colour
Set jelly as per instructions on packet. Peel and cut apple in quarters.
Put sugar and apple quarters in a heavy saucepan. Heat on high. Sprinkle
some water. When all sugar has dissolved and the apples are slightly
soft, take off gas.
Remove the apples, drain on a colander. To the remaining syrup, add

water, cornflour, spices (clove and cinnamon powder) and 1 drop yellow
colour. Boil, stirring continuously till thick and transparent.
Cut the jelly into cubes.
To serve spoon jelly into glasses. Put a scoop of icecream on the jelly.
Place an apple quarter on top and pour some warm sauce. Top with a
cherry.
Serve Immediately
------------------
Apple-cucumber Salad With Split Mung Dal
Recipe By : SEDUCTIONS OF RICE by Jeffrey Alford and Naomi Duguid 1998

Appetizers *Indian

-------- ------------ --------------------------------
1 tablespoon split mung dal
1 large european cucumber
1 granny smith apple
1 green cayenne pepper
OR two jalapeno chilies -- seeded and minced
3/4 cup fresh cilantro leaves -- loosely packed
2 tablespoons fresh lime juice
* tempering *
1 teaspoon black mustard seed
1 tablespoon dried curry leaves
OR substitute cilantro leaves
Place the dal in a small bowl with 1 cup water and soak for 1 hour. Cut the cucumber
lengthwise into 4 or 6 wedges. discard the seeds, then cut crosswise into 3/4 inch or 1/2
inch chunks. Place in a large bowl. Core the apple, but do no peel, then cut into small
chunks and add to the cucumber. Add the chile. coriander, soaked dal, and lime juice and
toss to blend well. Heat a small heavy skillet over medium heat. Add the oil and when it is
hot, toss in the remaining tempering ingredients. Give a quick stir, then cover to prevent the
mustard seeds from popping out. When most of the seeds have popped, about 30 seconds,
remove from the heat and pour over the salad. Sprinkled on the salt and toss well. Served
in a shallow bowl. Serves 6 as part of a rice-based meal. MUNG DAL -- a strong golden
yellow all over, this quick-cooking dal is from mung beans that have been hulled and split. It
turns slightly duller yellow when cooked.
WHOLE MUNG are small, dull green and almost round beans. Also called green gram.
Whole beans need to be soaked overnight. When skinned and split, they are yellow.
CURRY LEAVES originate in south India. Also called Kari Patta. Dark green, fresh leaves
are preferred and often grown in one's kitchen window. They must be used within a few days
of picking. Dried leaves are available at most Indian markets and may be kept for weeks.
Cilantro may be substituted; or omit.
------------------
Apple-Honey Rice

Categories : Rice *Indian

-------- ------------ --------------------------------
250 grams rice -- boiled and drained
ghee
2 onions -- finely chopped
4 apples -- (peeled, cored &
-- grated)
1 lemon -- juice of
salt -- to taste
3 tablespoons honey
1 pinch nutmeg
few strands saffron -
(dissolved in a little warm milk)
1 handful walnuts -- shelled and chopped
(Rice lightly flavored with apple and honey)
Heat ghee in a heavy bottomed pan and fry the chopped onion until crisp. Remove from
ghee and keep aside.
Add the cooked rice and sauté for two minutes. Add lime juice and salt to the grated apples
and mix lightly. Add the seasoned apples to the cooked rice and mix lightly.
Add honey, nutmeg powder and saffron to the rice and keep stirring on low heat for five
minutes. Serve hot, garnished with walnuts.
------------------
Aratikaaya Masala Pulusu (Spiced Raw Banana Curry)
Recipe By :
Categories : Curry Fruit
*Indian
-------- ------------ --------------------------------
3 tablespoons oil
8 curry leaves
salt -- to taste
***SET 1***
4 bananas
1 1/2 tablespoons tamarind paste
***SET 2***
4 cloves garlic
2 cloves
1 teaspoon uncooked rice
Make Set 2 into a paste (adding a few drops of water) and keep aside.
Raw bananas should be cut into four pieces each. Remove the skin and keep aside.
In a deep skillet heat oil, add mustard seeds and when seeds start popping add curry leaves
and the above paste (of Set 2). Fry on moderate heat for one minute. Add 1.5 cups water,
tamarind paste, and the banana pieces. Also add red chile powder, turmeric and salt. Let
cook on low heat for 15 minutes or until the gravy thickens.
Note: Some tamarind paste can be very sour, so you may need to adjust according to your
taste. You can add a spoon of sugar just before removing from heat.
------------------
Aresalu
Recipe By :
Appetizers *Indian

-------- ------------ --------------------------------
2 cups rice
2 cups brown sugar -- (jaggery or bellam)
poppy seeds
oil -- to fry
Soak rice for 24 hours and then dry it on a flat plate with the rice evenly spread in a single
layer. Drying can be done by putting the rice in front of a fan or just leave it as it is on a table
till it is completely dried. The dried rice should be dry roasted slightly in a pan to remove any
traces of water. This rice should be finely powdered in a blender.
Syrup should be made by mixing 2 cups of water and 2 cups of Brown sugar and then boiled
to a level where it is neither too sticky nor too diluted (THEEGA PAAKAM should be fine).
Now with the syrup still on the stove set to low flame, the rice powder should be added slowly
to this syrup by mixing it evenly till it becomes a paste. Now this paste should be set aside
and small round balls the size of a lemon should be made and then should be patted in the
poppy seeds container and pressed flatly. These should be fried in oil heated to a medium
high flame until brown. These browned aresalu should be pressed to drain excess oil.
Now they should be ready to eat.
P.S: You may not get these done perfectly on your first attempt but by the second or third
time you should be all set to become Master of Aresalu. So I suggest you try in small
quantity during the trials.
------------------
Aromatic Tandoori Marinade
Recipe By :
Categories : Marinades Tandoori
Spinach *Indian

-------- ------------ --------------------------------
5 ounces plain yogurt
2 tablespoons sesame or mustard oil
2 tablespoons fresh lemon juice -- ( or bottled )
1 1-inch piece fresh ginger
2 green chiles -- chopped)
1 tablespoon fresh coriander leaves -- chopped
4 tablespoons dried onion flakes
2 tablespoons ground almonds
1/2 teaspoon salt
100 milliliters milk
***SPICES***
1 tablespoon sesame seeds
1 tablespoon green cardamom seeds
1 tablespoon fennel seeds
Put yogurt, oil, lemon, garlic, ginger, chiles, leaves into blender and pulse until smooth. Add
remaining stuff including spices, and pulse again. You will probably need more milk until mix
is easy to pour. Add a little milk and see result. Put in fridge until needed.
------------------
Aromatic Yellow Rice
Recipe By : Madhur Jaffrey's Indian Cooking (adapted)

Grains *Indian

-------- ------------ --------------------------------
2 cups long-grain rice -- (or basmati)
2 2/3 cups water
4 whole cloves
1 1 inch cinnamon stick
3 bay leaves
Put the rice in a bowl and wash in several changes of water, until the water is no longer
cloudy. Drain. Pour 5 cups fresh water over the rice and let it soak for half an hour. Drain
the rice in a sieve.
Combine the drained rice, 2-2/3 cups water, salt, and spices in a heavy pot and bring to a
boil. Cover with a tight-fitting lid, turn heat to very low, and let simmer for 25 minutes.
Remove from heat and let the pot rest, covered, for 10 minutes.
Remove the whole spices and fluff the rice with a fork before serving.
------------------
Art Malek's Quick Chicken Curry
Recipe By : Art Malek - BBC

Appetizers *Indian

-------- ------------ --------------------------------
boneless skinless chicken breasts
cardamon pods
garlic
fresh ginger root
chili pepper
yogurt
indian fried onions
coriander leaves
chapatis
Oil in skillet.
Add 2 large and 4 small (green) cardamon pods.
Add chicken chunks and saute.
Add garlic and ginger paste (crushed in mortar and pestle).
Add chili pepper (fresh or powder) to taste.
Add yogurt and Indian fried onions to make a sauce.
Sprinkle coriander leaves on top before serving.
Serve with chapatis.
NOTE: This is a very free form recipe, amounts depend on how many you are cooking for.
The recipe was written down while watching Art make it on a BBC TV cooking program - he
made only enough for 1 person. The Indian fried onions can be bought in specialty food
stores - it's not the kind that come in a can.
------------------
Assorted Bhajias
Recipe By :
*Indian

-------- ------------ --------------------------------
1 cucumber sliced rounds
1 onion sliced rounds
1 small ridge-gourd peeled and sliced round
8 ajwain leaves washed clean whole -- (8 to 10)
1 potato peeled and sliced round
1 1/2 cups --
1 gram flour
1/2 cup rice flour
salt to taste
Oil for deep fry
Do not slice the vegetables too thick or too thin.
Mix flours, salt, cumin seeds, turmeric to make a batter for dipping.
Heat oil to deep fry. When hot, add a tablespoon to the batter and mix.
Dip the vegetables, slice by slice and slide into the hot oil. Fry on
medium heat till golden brown.
Serve hot with sauce or chutney as desired.
------------------
Ataif Mihshi
Recipe By :
Categories : Sweets *Indian

-------- ------------ --------------------------------
1 sachet active dry yeast
1 teaspoon sugar
1 1/2 cups warm water
1 1/2 cups flour
1 pinch salt
***FOR THE WALNUT FILLING***
1 1/2 cups finely chopped walnuts
1/4 cup granulated sugar
1 1/2 teaspoons cinnamon powder
***FOR THE SERVING***
atar -- (rose syrup)
ushta or thick whipped cream
BLEND yeast with sugar and 1/4 cup water. If active dry yeast is used, water should be a
little warmer than lukewarm. Stir until dissolved. Sieve flour and salt into a warm mixing
bowl and make a well in the center. Pour one cup water and yeast mixture into the flour,
then gradually stir in the flour with a wooden spoon. Stir until smoothly blended. If lumpy,
stir with a balloon whisk until smooth. Cover the bowl with a cloth and leave in a warm place
for one hour or until the batter has risen and the surface is bubbly. Heat a heavy bottomed
frying pan on medium heat and grease with a wad of paper toweling dipped in ghee or oil.
Pour in about 1 1/2 tbsp. (25 ml.) of the batter and tilt the pan immediately so that batter
spreads a little into a round, about 10 cm. in diameter. If the batter is too thick, stir in the
remaining water. The pancake should be thick, but should spread a little.
Cook until done and golden brown on both sides. Remove from the frying pan and stack on
a plate. Prepare the walnut filling by combining walnuts, sugar and cinnamon powder. Place
two tsp. filling in the center of each pancake. Fold over and pinch the edges well together to
seal. Fry three or four stuffed pancakes at a time in hot oil (200o C) until evenly browned.
Lift out the pancakes with a slotted spoon and drain on paper towels. Dip, while until hot,
into atar ( rose syrup). Serve warm or cold.
------------------
NOTES : Makes 16 pancakes. Stuffed Pancakes
Atte Ka Seera
Recipe By :
*Indian

-------- ------------ --------------------------------
2 tablespoons wheat flour
2 1/2 tablespoons ghee
3/4 cup sugar or molasses -- (jaggery), up to 1
elaichi powder
chopped pista and almonds
Add flour and roast on slow fire, stirring continuously
Side by side add to sugar 2 1/2 cups water and keep to boil
When the atta becomes a golden brown, add the boiling sweet water
Stir gently and continuously till excess water evaporates and the ghee
separates.
Decorate with chopped nuts
------------------
Attockwaley Bataer Masaleydaar
Recipe By :
Categories : Poultry Curry
*Indian

-------- ------------ --------------------------------
8 bataer -- (quails), prick the
-- surface with a fork
2 5/8 ounces desi ghee -- (clarified butter)
4 black cardamom
4 cloves
1 inch piece cinnamon
2 bay leaves
8 cloves garlic, minced
1 1/2 cups onions -- grated
2 tablespoons ginger, fresh -- julienne
1/2 pound tomatoes -- chopped fine
salt to taste
1/3 cup curd -- whisked
2 tablespoons almond paste
1/2 teaspoon cardamom powder
1/4 teaspoon cinnamon powder
1/4 teaspoon clove powder
1/4 teaspoon mace powder
a few strands saffron
***FOR THE MARINADE***
6 tablespoons red wine -- (90 ml)
2 tablespoons malt vinegar -- (30 ml)
3 tablespoons garlic paste -- strained
2 tablespoons ginger paste -- strained
salt to taste
***FOR THE FILLING***
250 grams chicken mince
4 cm ginger -- julienne
16 roasted pistachios
16 raisins -- refreshed in water
-- until they puff up
1/2 teaspoon shahjeera -- (black cumin seeds)
3/4 teaspoon black peppercorns -- coarsely powdered
-- (4 g)
salt to taste
a handful of almonds -- flaked and toasted
a few sheets silver varakh
MIX all the ingredients for the marinade and evenly rub the quails with this mixture. Reserve
for at least an hour.
Mix all the ingredients for the filling and divide into eight portions. Stuff the quails with a
portion of the filling from the tail end, then double up the legs, ensuring that drumsticks cover
the opening through which the filling was stuffed and tie firmly with a string Gently twist the
winglet bones to make the birds more stable when they are placed on the plate at the time of
service. Crush the saffron with a pestle or the back of a spoon, soak in water and then make
a paste.
To prepare the garnish, soak the saffron in a little lukewarm water and when the water turns
saffron, soak the almond flakes in it to enable them to acquire a saffron hue.
Heat ghee in a pan. Season with black cardamom, cloves, cinnamon and bay leaf, stir over
medium heat for a few seconds.
Add garlic and sauté until it begins to change color. Add onions and fry until light golden.
Add ginger and stir-fry until the onions are golden. Add coriander powder and chile powder
(dissolved in two tbs. water), and stir-fry until the moisture evaporates. Then add tomatoes
and salt, and stir-fry until the ghee floats on top. Remove the pan from heat, stir-in curd,
return the pan to heat. Stir-fry over medium heat until specs of fat begin to appear on the
surface. Add almond paste, stir-fry until the ghee floats on top. Add about one liter water,
bring to a boil, reduce to medium heat, add quails and bring to a boil. Lower the heat, cover
and simmer, stirring occasionally, but carefully, until the quails are almost cooked. Uncover,
increase to medium heat and cook until the gravy is of medium-thick sauce consistency.
Sprinkle cardamom powder, cinnamon powder, clove powder and mace powder. Stir well.
Add saffron, stir and remove from heat. Adjust the seasoning.
To serve: Place two quails on each of the four individual plates. Garnish with almond flakes
and cover with silver varakh. Serve with bread of your choice.
------------------
Aubergine (eggplant) Bhajee
Recipe By : (c)David Smith 1998

Appetizers *Indian

-------- ------------ --------------------------------
1 large aubergine -- (eggplant)
3 tablespoons vegetable oil or ghee -- (clarified butter)
1/2 medium onion -- finely chopped
1 1 inch piece ginger -- peeled and chopped
1 fat clove garlic -- finely chopped
fresh green chiles -- (deseeded and
-- veined) *, chopped
1/2 teaspoon fennel seeds
1/2 teaspoon kalonjii -- (wild onion seeds)
1/2 teaspoon ground cumin seed
1 teaspoon tomato puree
salt -- to taste
Vegetable bhajees are cooked with very little sauce (but not to be confused with the
ubiquitous Onion Bhajee which is deep fried). The sauce and spices coat the pieces of
vegetable and so a bhajee would complement well a main dish which has plenty of sauce.
Remember to get your nose in the pot when the seeds are frying. The smell is intoxicating!
* The quantity is up to you but I use 2 of the fleshy chiles you get in supermarkets
1. Slice the aubergine across ways in 3/4 inch slices then cut each slice into 4 so you end
up with wedges of aubergine.
2. Put the aubergine wedges in a colander and sprinkle liberally with salt. Place a saucer
on top, put a weight on it and leave for 30 minutes.
3. Heat HALF the oil in a large heavy pan then add the chopped onion and stir for a few
minutes with the heat on high.
4. Add the mustard, fennel and kalonjii seeds, stir a little then turn the heat down to low and
cook for 10 minutes.
5. IMPORTANT!! put your nose into the pan NOW and sniff deeply. The smell is amazing!
6. Add the ginger, garlic and chiles, stir and cook for another 10 minutes on low heat stirring
now and again to make sure nothing browns or burns.
7. Add the turmeric and cumin and fry gently for a minute.
8. Add enough hot water to make a fluid mixture.
9. Add the tomato pur‚e and blend in. Let the sauce cook gently while you attend to the
aubergine. But don't let the sauce go dry.
10. In a large heavy frying pan heat the other half of the oil over a moderate heat. Add the
aubegine wedges and stir fry until the wedges are coated with oil. Then turn the heat to low
and fry, stirring occasionally, for 10-15 minutes until they have taken on a brown speckled
colour.
11. Take the aubergine pieces out of the pan and place on kitchen paper to absorb some of
the oil. Then put them into the pan and stir round to cover them with the sauce.
12. Cook gently until the aubergine is cooked through (about 15-20 minutes). Stir from time
to time but VERY gently with a metal spoon so as not to break up the aubergine pieces. Add
a small amount of hot water if the mixture gets too dry. Serve.
------------------
Avalakki Oggrane
Recipe By : Prasad Venkatesh Narsipur

Appetizers *Indian

-------- ------------ --------------------------------
250 gram avalakki -- (thick variety)
3 hasi me nasina kaayi -- (green chiles - to
-- 4)
1 handful kadale kaayi -- (groundnuts/peanuts)
kothunbari soppu -- (coriander leaves),
-- freshly chopped
10 karibevina ele -- (curry leaves - to
-- 12)
1 handful freshly grated coconut
1 teaspoon kadale bele' -- (chana dal or bengal
-- gram)
1 teaspoon uddina bele' -- (urid dal, black
-- gram split)
1/2 piece fresh green lime
finely chopped onions -- optional
1 pinch arishina -- (turmeric, manjal,
-- haldi powder)
The flat beaten rice called Avalakki (poha or Aval) is used here. There are both the dry and
wet varieties made depending on the thickness of Avalakki (dry variety if it is thin).
Procedure: In a banale' (kadai or wok) or aluminum pan take 2-3 teaspoons of oil, keep it on
medium fire. Put the mustard and wait till it starts splitting. Add Kadale' bele' and uddina
bele' and Kadale kaayi (groundnut/peanuts). Stir with a large spoon. Reduce the fire to low
and continue to stir till both Kadale and uddina bele' turn golden brown and groundnuts also
turn brown. Add chopped green chiles and chopped coriander leaves. Add a pinch of
arishina (turmeric, manjal, haldi powder). If using onions add now and fry. (If using dry
grated coconut add it now).
In a separate vessel, wash the Avalakki well, by adding water, stirring and then draining the
water. Repeat this 2-3 times. Finally drain the water and add fresh water just sufficient to
immerse the avalakki. Add salt to taste and allow it to soak for 2-3 minutes.
Now, take the soaked Avalakki by hand and squeeze it to drain out water completely, and put
it into the pan. Continue this process until all the avalakki is transferred to pan. Turn around
until the avalakki is mixed well. Add the freshly squeezed juice from lime. Turn around and
then add freshly grated coconut. Close the pan with a lid and turn off the fire after 1 minute.
The dry variety is prepared the same way except that the thin avalakki is not soaked in water
but fried in oil directly. Consequently, lime juice and grated coconut are not added. Instead,
dried grapes (kismish or oNa drakshi) are often added. This is popular in coastal Karnataka
and parts of Maharashtra too.
There is an entirely different version of avalakki which is purely for munching. This is called
Avalakki puri. Depending on ones taste either puffed Avalakki or simply puri (muri or puffed
white rice) is used. Even puffed rice available in cereal boxes can be used for this. To
prepare this munching the procedure is simple and is as follows: In the pan keep 4-5
teaspoons of oil, add mustard and wait till it splits. Reduce the heat, add 4-5 pieces of
broken red chile, add pieces of dried coconut (kobbari) or a handful of dry grated coconut.
Add a pinch of hing (asafetida), a pinch of turmeric. Add two handfuls of groundnuts, also
add a handful of huri-Kadale (bhunja chana or puri-kadala). Add a handful of fresh curry
leaves and turn around frying till they become crisp. Stir well and finally add the puffed rice
(puri or avalakki puri as the case may be). Turn around for a minute and switch off the fire.
Mix with salt to taste and allow it to cool, before storing in a box. It makes a tasty, crispy
munch anytime, which can be stored for well over a fortnight.
Courtesy: K. Raghunandana
------------------
Aviyal (Mixed Vegetables With Sauce)
Recipe By :
*Indian

-------- ------------ --------------------------------
1 cup white squash -- (pumpkin), cubed
3 cups mixed vegetables*
4 medium green chiles
2 cups plain yogurt
1 cup grated fresh coconut
10 curry leaves
4 teaspoons coriander leaves
1/2 cup cooking oil
2 dried red chiles
1 teaspoon sugar
1 teaspoon cumin
1/8 split black gram
1 pinch asafetida -- (or 2)
salt -- to taste
* (Chopped French Beans, Cauliflower, Drumstick*, Bell Pepper, Potato)
In a deep pot boil the mixed vegetables in a cup of water until tender. Keep aside. (If there
is any water left in the pot, do not discard it).
In a blender, blend yogurt, sugar, cumin, grated coconut, turmeric, salt, coriander leaves, a
cup of water until well mixed. Pour this mixture into the pot containing the vegetables and
keep it on medium heat. Add the green chiles sliced lengthwise and simmer the contents for
ten minutes. (Remember to stir frequently, as yogurt tends to stick to the bottom of the pot).
Remove from heat and keep aside.
In a wide skillet heat oil on medium. When oil is hot add dry red peppers and fry for one
minute. Then add mustard seeds, black gram and curry leaves. When the mustard seeds
pop, add asafetida. Immediately add the vegetables and sauce from the pot. Cook for a
minute or two. Remove from heat.
Goes well with plain white rice, pita, paratha, puri.
*If drumstick is not available, you can add some other vegetable. Eggplant, however, is not
advised because it becomes bitter when boiled in water.
------------------

Aviyal - 1
Recipe By :
Categories : Vegetarian Vegetables
*Indian

-------- ------------ --------------------------------
3 cups vegetarian -- mixed
1/2 cup coconut -- (grated)
2 green/red chiles
2 teaspoons kozhambhu powder
2 cups yogurt
Boil vegetables for about 5 minutes. Add yogurt and powder to vegetables. Bring to boil.
Rajeev Krishnamoorthy
------------------
Aviyal - 2
Recipe By : http://fb1.math.nat.tu-bs.de:80/~top/aschroth/cookbook/
Vegetarian *Indian

-------- ------------ --------------------------------
1 plantaino -- (or 2 green bananas)
1 large zucchini
1 large cucumber -- peeled and seeded
3/4 pound green beans -- stringed
2 large carrots -- peeled
1/2 pound butternut squash
1 can chenai -- drained, washed cut
1 can murungakkai (drumsticks) -- drained, washed
any other vegetable -- to taste
Chop veggies an inch and a half long and less than half inch thick. Wash them separately.
Steam cook veggies on low-medium simmer using a large pot with a lid, with about a cup of
water. Layer washed hard veggies on bottom to softest veggie on top. That is, plantain on
bottom, next carrot, beans, squash, zucchini on top. If you are using the canned chenai and
murungakkai add it when other veggies are 3/4 done, they come sorta pre-cooked in cans.
Add turmeric and salt while veggies are steaming. This takes about half hour to 45 minutes.
You have two options in this improvised stage.
Option 1: Blend 4 green chiles with half a can of coconut milk (Thai product, available in
Indian store, not to be confused with `cream' of coconut which also comes in cans.) Add a
cup of yogurt and blend everything into cooked veggie and simmer few minutes, without
letting it boil. Throw in few curry leaves, if you have them. This produces a thin but very
tasty aviyal and can be eaten with rice and appalam.
Option 2: Carve out half a cup of fresh coconut in slices. Blend this with 4 green chiles plus
a cup of yogurt. Add all of this to cooked veggie and simmer a few minutes, without letting it
boil. Throw in curry leaves if you have them. This produces a thick aviyal which can be
either a side or main dish.
------------------
Aviyal - Maya's
Recipe By :
*Indian

-------- ------------ --------------------------------
1 text only
Mixed vegetables (available south Indian veggies like kumbalanga (similar to cucumber),
kathirikka (baingan or eggplant), padavallanga (snake gourd) or padaval (chundakka)
drumsticks(muringakka), raw plantain etc.
You can also use carrots (1 or 2 only, else it become too sweet), japanese or any variety
long eggplant, long beans or french beans, cucumber,raw banana, potaoes, zucchini other
kinds of squash, and canned drumsticks.
If using plantain or raw banana, cut into long strips ( 2 inches x half inch x .25 inches
approx.) and mix with some yogurt (2 tablespoons) and keep aside for 10 minutes. Rinse
well before boiling - plantains also require more cooking time than other veggies. Slice them
very thin.
If using canned drumsticks, add only at the very end. Also reduce the salt you add.
The total sliced vegetables should total approximately five cups. When boiling add very little
water if the veggies you add are rich in water (cucumber, cumbalanga etc.)
Add the sliced green chillies to the boiling vegetables if you don't like it too hot. Else blend it
with the coconut.
Other ingredients:
1 or 2 green chillies one teaspoon cumin seeds 1/2 teaspoon turmeric powder raw coconut
or dessicated coconut (1/2 cup) salt to taste 3 Tablespoons yogurt or 1 Tablespoon lemon
juice or 1/3 cup diced raw mango fresh curry leaves
Boil the veggies with water (say 1/2 cup), salt and turmeric powder. Add the veggies that
take longer to cook like plantain first, then beans etc.
Meanwhile, blend the coconut to a smooth or semi-smooth paste with the green chillies or
half the green chillies, and cumin.
When the veggies are almost cooked, add this blended paste and curry leaves cook for a few
minutes. Finally add the yogurt/lime juice/raw mango and mix it in. You can season with
mustard seeds if you wish but I prefer not to add any more oil (the coconut has enough of it).
Serve the above with rice, pappadums and plantain chips.
Maya Nair
------------------
Aviyal Recipe - Maya's
Recipe By : Maya Nair (kerala.org/cuisine)

Categories : South Indian Vegetables
Vegetarian *Indian

-------- ------------ --------------------------------
text only
Mixed vegetables (available south Indian veggies like kumbalanga (similar to cucumber),
kathirikka (baingan or eggplant), padavallanga (snake gourd) or padaval (chundakka)
drumsticks(muringakka), raw plantain etc.
You can also use carrots (1 or 2 only, else it become too sweet), japanese or any variety
long eggplant, long beans or french beans, cucumber,raw banana, potaoes, zucchini other
kinds of squash, and canned drumsticks.
If using plantain or raw banana, cut into long strips ( 2 inches x half inch x .25 inches
approx.) and mix with some yogurt (2 tablespoons) and keep aside for 10 minutes. Rinse
well before boiling - plantains also require more cooking time than other veggies. Slice them
very thin.
If using canned drumsticks, add only at the very end. Also reduce the salt you add.
The total sliced vegetables should total approximately five cups. When boiling add very little
water if the veggies you add are rich in water (cucumber, cumbalanga etc.)
Add the sliced green chiles to the boiling vegetables if you don't like it too hot. Else blend it
with the coconut.
Other ingredients:
1 or 2 green chiles one teaspoon cumin seeds 1/2 teaspoon turmeric powder raw coconut or
dessicated coconut (1/2 cup) salt to taste 3 Tablespoons yogurt or 1 Tablespoon lemon juice
or 1/3 cup diced raw mango fresh curry leaves
Boil the veggies with water (say 1/2 cup), salt and turmeric powder. Add the veggies that
take longer to cook like plantain first, then beans etc.
Meanwhile, blend the coconut to a smooth or semi-smooth paste with the green chiles or half
the green chiles, and cumin.
When the veggies are almost cooked, add this blended paste and curry leaves cook for a few
minutes. Finally add the yogurt/lime juice/raw mango and mix it in. You can season with
mustard seeds if you wish but I prefer not to add any more oil (the coconut has enough of it).
Source: Maya Nair
------------------
Baalekaayi Bhaji (unripe Banana Bhaji)
Recipe By : K. Raghunandana
Appetizers *Indian

-------- ------------ --------------------------------
4 baale' kaayi -- (unripe, firm green
-- bananas)
150 gram kadale' hittu -- (besan/chick pea
-- flour)
50 grams rice flour
1/2 teaspoon hasi kharada pudi -- (red chile powder)
1/4 liter cooking oil -- (groundnut or
-- sunflower)
1 small marble-sized tamarind
salt -- to taste
This is a very tasty, crunchy yet soft, salty snack widely made popular by Udipi restaurants.
Unripe banana (BaaLe' Kaayi) is widely available the world over, and this simple, quick, dish
can be prepared in minutes.
Procedure: Take a bowl of water and soak the tamarind. Lightly squeeze the tamarind to
make a weak solution of tamarind water. Take the green bananas, lightly peel the skin
(optional, since many prefer to retain the skin which is very high in fibber content), cut the
end tips. Make thin slices (about the thickness of a coin) lengthwise. Put the rectangular cut
pieces in the tamarind solution (this solution prevents pieces from turning black).
Take 150 gms of kadale' hittu (besan flour, chickpea flour) and 50 gms of rice flour (besan
gives the color while rice flour gives the crispness). Add 1/2 teaspoon of red chile powder.
Add a few drops of oil (to give a crunchy outer crust), add salt to taste and mix it with hand,
adding water slowly. Stop adding water when it becomes a thick paste that drops as you
take hand out of the bowl, but does not run-off the hand. Some people prefer to add paprika
powder to get some "extra-hot" color but this is purely optional.
Take oil in a BaNale' (kadaayi, wok), heat it on medium-low fire. After the oil is hot but not
fuming (can also be tested by putting a drop of the mixed flour and seeing that it comes up to
surface bubbling, within 1-2 seconds). Take the cut banana pieces from the tamarind
solution, dip it in the pasty dough to cover it fully and then slide them into the BaNale'. At this
stage the dough's consistency can be checked. If it is too thick, the pieces don't get covered
well and if too thin, dough runs off leaving the pieces exposed. At least 4 or 5 of them can be
put in one round. Allow them to fry, turn around, till they are deep brown in color. Take them
out, serve them with coconut chutney.
The unique taste of BaaLe` kaayi (raw plantain/banana) has a sweetish hint. It is an
excellent vegetarian equivalent to the fish fingers, both in consistency and taste. It is very
popular in the rainy season.
Useful hints: The same procedure can be used to make bhaji from a variety of other
vegetables. Some of the popular vegetables for bhaji are - onion (cut in circular pieces),
potato (again cut circularly), DoNNa MeNasina Kaayi (green pepper), Heere' Kaayi (ripple
gourd available in Indian/Chinese stores), large green chiles (MeNasina kaayi bhaji) which
are very popular in rural areas, several American gourds. Even greens can be used to make
bajji, the most popular being sappaseege' soppu (Dill - available in most supermarkets), and
menthyada soppu (Methi leaves). The greens must be washed, dried, cut and directly mixed
in the batter.
------------------
Baby Corn Pakoras
Recipe By :
Categories : Curry East Indian
Appetizers *Indian

-------- ------------ --------------------------------
125 gram besan -- (chick pea or gram
-- flour) sieved
50 grams ground rice or rice flour
a pinch of bicarb of soda
1 teaspoon salt or to taste
1 teaspoon crushed dried chillies or chilli powder
1 teaspoon kalonji -- (onion seeds)
1/2 teaspoon ajowan
2 teaspoons ground cumin
200 milliliter water
sunflower or corn oil for deep frying
1 225 gram who baby corn
The most important factor is the temperature of the oil. Check it is

between 160C (325F) and 180C (350F) before you begin frying. (If you do
not have a thermometer drop a cube of bread in the oil - if it floats in a
few seconds without browning then the temperature is just right.)
Mix all the dry ingredients together ina bowl and gradually add the water
to form a thick paste of coating consistency.
In a wok or other suitable pan for deep frying heat the oil over a medium
heat. Dip each corn into the batter and shake off any excess batter. Fry
them in a single layer, without overcrowding the pan, until they are crisp
and golden brown (7-8 minutes). Drain on absorbent paper.
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
------------------
Badam Ka Seera
Recipe By :
*Indian

-------- ------------ --------------------------------
1 1/2 cups almonds soaked overnight
3 cups hot milk
250 gram ghee
1/2 cup sugar -- up to 1/3
Peel the almonds, wash and grind to fine paste.
Heat ghee in a heavy pan.
Add paste and cook on first high then slow flame, stirring continuosly.
After a while it should turn a light brown and aromatic.
Carefully pour hot milk and stir.
Use a long-handled spatula as the mixture tends to splatter.
When thickens, add the sugar and cook, stirring continously and gently
till ghee begins to separate.
Decorate with chopped nuts and serve hot.
------------------
Badam Pasinda
Recipe By :
Categories : Curry Meat
*Indian

-------- ------------ --------------------------------
2 1/2 pounds boneless meat fillets
4 onions -- finely sliced
3 pieces ginger
12 garlic flakes
4 dry figs, (anjeer) soaked for 1/2 hour
6 kacharis soaked for 30 minutes
2 teaspoons red chile powder
1/2 teaspoon ground garam masala
8 cloves
1 cup oil
15 grams almonds soaked -- blanched and peeled
2 cups yogurt
salt to taste
Blend ginger, garlic, anjeer, kachari, chile and garam masala to a fine paste. Mix with yogurt
and salt. Marinate the meat fillets in the above mixture for 4-5 hours. Heat oil in a heavy
bottomed pan and fry onions until golden brown. Remove and keep aside.
Add cloves and marinated pieces to the oil and fry for few minutes. Keep stirring
occasionally and do not allow to burn from the bottom. Cook until oil separates and sprinkle
fried onions and almonds.
Serve hot.
------------------
Badam Pistaz Barfi (almond and Pistachio Candy)

Appetizers *Indian

-------- ------------ --------------------------------
4 teaspoons ghee
1 quart milk
1 cup sugar
1 cup ground almonds -- (or 1 cup almonds,
pulverized in a blender or nut grinder)
1 cup unsalted pistachios -- pulverized in a
blender or with a nut grinder
1/2 teaspoon almond extract
With a pastry brush, spread 1 teaspoon of the ghee on a 7 1/2-inch pie tin.
In a heavy 3- to 4-quart saucepan, bring the milk to a boil over high heat. Reduce the heat to
moderate and, stirring frequently, cook for about 35 minutes, or until the milk thickens to the
consistency of heavy cream. Add the sugar and stir for 10 minutes. Then add the ground
almonds and pistachios and continue stirring 10 minutes longer. Still stirring, add 3
teaspoons of the ghee and cook for another 5 or 10 minutes, until the mixture is thick enough
to draw away from the sides of the pan in a solid mass.
Remove the pan from the heat and stir in the almond extract. Pour the candy into the pie tin,
spreading and smoothing it with a spatula. Let the candy cool for 30 minutes or so, then cut
it into about 24 small squares or diamonds. It will harden to the consistency of fudge as it
cools further.
------------------
Badami Chicken
Recipe By :
Categories : Chicken Curry
*Indian

-------- ------------ --------------------------------
1 whole chicken, cut into small pieces
1 cup
6 onions -- chopped
1 inch ginger
10 cloves garlic
6 cloves
2 inch cinnamon
10 almonds
4 cardamoms
10 cashew nuts
1 cup coconut milk
1/2 cup oil
cilantro for garnishing
salt and chile powder to taste
Make a paste of the ginger, garlic, cloves, cinnamon, cardamoms, cashews and almonds.
Heat oil in a big vessel, add the chopped onions and fry until they turn golden.
Then add the ground masala and fry very well While frying this paste, add 3-4 tbsp. of water-
You will notice that oil floats on top. Now add yogurt and the chicken Season it well with salt,
turmeric, and chile powder.
Cook for 10 minutes. Add coconut milk, cook until done.
Garnish with coriander leaves.

------------------
Badami Gosht - Lamb, Yoghurt, Coconut and Almond Masala
Recipe By :
Appetizers *Indian

-------- ------------ --------------------------------
1 teaspoon saffron threads
2 cups unflavored yoghurt
2 teaspoons caraway seeds
2 teaspoons salt
1/4 cup ghee -- (or melted butter)
4 1 in stick cinnamon
1/2 teaspoon cardamom seeds
6 whole cloves
2 cups chopped onions
3 cloves garlic chopped
2 teaspoons chopped fresh ginger
1/2 teaspoon grnd red chili pepper
2 cups coconut milk
3/4 cup boiling water
1/2 cup cold water
2 b cubed lamb
1/2 cup unsalted almonds
Drop the saffron threads into a small bowl or cup, add 1/3 of the boiling water and soak
for at least 10 minutes. Pour the saffron and its soaking liquid into a deep bowl and stir in
the yoghurt, caraway seeds and salt. Add the lamb and turn it about with a spoon until all
the pieces are evenly coated. Marinate the lamb at room temperature for about 30 minutes.
Meanwhile, combine the almonds and the rest of the boiling water in a bowl, and soak for
10 minutes. Pour the almonds and their soaking water into a blender and blend until you
have a smooth paste. Set aside. In a heavy casserole, heat the ghee over moderate heat
until fairly hot. Add the cinnamon, cardamom, and cloves, stir for a minute or so, then add
the onions, garlic and ginger. Lifting and turning them constantly, fry for 7 to 8 minutes until
the onions are soft and golden brown. With a slotted spoon, remove the lamb from the
marinade, add the meat to the casserole, and stir over moderate heat until it browns evenly.
Stir in the marinade and the cold water, then add the almond puree and red pepper and
cook for 10 minutes stirring occasionally. Pour in the coconut mild, bring to a boil, and
simmer partially covered for 20 minutes, or until the lamb is tender. To serve, discard the
cinnamon and cloves, mound the lamb attractively on a deep heated platter, and pour the
sauce over it.
------------------
Badami Halu (badam Milk)
Recipe By : K. Raghunandana
Categories : Beverages East Indian
Appetizers *Indian

-------- ------------ --------------------------------
2 badami -- (almonds)
1 elakki -- (ekachi/cardamom)
2 strands kesari -- (saffron/zaffran)
1 teaspoon sugar
Soak Badami in water. Crush the Elakki seeds well. Powder Kesari along with the Elakki.
After the Badami has soaked for at least 10-15 minutes, slowly peel off the brown outer skin.
Crush the white seeds well. Take a glass (or a mug) of milk, heat it to near boiling point (but
not actually boiling). Put the crushed Badami (almond), elakki (elachi, cardamom),and
Kesari (saffron, Zaffran) into the hot milk. Add 1 teaspoon of sugar, stir well. Your favorite
drink is ready. If you prefer it cold, chill it and then drink.
In some stores, powdered almond or peeled almond is available. This will make the job
easier. Also powdered elakki (elachi, cardamom) is available. This makes it easier to
prepare Badam milk. It is often served in marriages and other functions, with sweet dishes
such as Chiroti, Pheni etc.
There are some extremely good medicinal properties attributed to this drink.Taken before
bedtime, it provides very peaceful, nice sleep. It also helps to heal boils in the mouth or
throat area. For those who have acidity or ulcers in the stomach, if taken regularly it helps to
provide the healing touch. It is also very helpful in reducing dry cough. In pregnant women,
the saffron has good effect in preventing and checking the spread of infection. The list is
long, and is simply positive. It is hardly surprising that the drink has become so popular that
every other corner store in Bangalore sells it.
A simple, refreshing drink, synonymous with Karnataka is Badam Milk. It simply denotes a
good drink at any time of the day/night, whether hot or cold.
------------------

Bafat - "hurry Curry" Mix - Southwestern India

Appetizers *Indian

-------- ------------ --------------------------------
1/3 cup coriander seeds
1/4 cup cumin seeds
2 tablespoons mustard seeds
2 tablespoons whole black peppercorns
2 tablespoons whole cloves
1 tablespoon fenugreek seeds
2 tablespoons ground cardamom
2 tablespoons ground cinnamon
2 tablespoons ground turmeric
1/2 cup freshly ground hot red chili -- such as cayenne
Dry the whole spices in oven at 200F for 15 minutes, taking care not to burn them. Cool, and
grind them togher with the ground spices in a spice mill. Makes 2 cups.
------------------
Baghare Baigan - Spiced Eggplant - S. India

Categories : Dressings Tamarind
*Indian

-------- ------------ --------------------------------
2 medium onions
1 1/2 teaspoons sesame seeds
2 teaspoons dry coconut
1 1/4 teaspoons fenugreek seeds
4 long eggplants -- wash and dry
3/4 cup oil
8 curry leaves
1 / " piece ginger root -- crushed
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon mint leaves -- chopped
1 serve with hyderabadi biriyani -- see recipe
Place onions directly on open flame or under a very hot broiler, with skins still on , to roast
them. Turn them often. As soon as skins have turn black, remove form fire and peel. Grind
onions with coriander, 1 teaspoon cumin, sesame seeds, coconut and 3/4 teaspoon
fenugreek; put aside. Make tow cuts in eggplant crosswise from top to about 3/4 of the way
down toward the stalk. without cutting through. Heat oil in large skillet and fry eggplant until
browned and tender.
Drain and set aside. In same oil add remaining cumin, fenugreek, mustard and curry leaves
and as soon as mustard sputters add ginger, garlic, turmeric, chili and salt; stir- fry 30
seconds. Add ground paste and continue to stir-fry for 3-4 minutes until oil floats to top. Add
tamarind juice, sir, and after minute add fried eggplant and gently sir to coat eggplant with
spices. Cover and cook on medium heat for about 10-15 minutes. Garnish with coriander
and mint.
Serve with Hyderabadi Biriyani.
------------------
Baida Paratha
Recipe By : I
Appetizers *Indian

-------- ------------ --------------------------------
2 cups flour -- whole wheat
2 teaspoons salt
4 eggs -- boiled and mashed
2 tablespoons ghee
1/2 teaspoon pepper
1 teaspoon coriander leaves -- chopped
water to knead
ghee -- for shallow frying
Sift whole wheat flour in bowl with 1 tsp salt. Gradually add water, make a stiff flour. Cover
with a damp cloth. Keep aside for 20 minutes. Boil eggs and mash well. Add 1 tsp salt,
pepper, coriander and 1 tsp ghee or oil. Mix thoroughly. Knead the dough until smooth.
Divide into 8 equal parts and roll out each 4" diameter circle. Place 1 tbsp egg filling in the
centre of each circle. Shape them into round balls again. Now roll out each ball on a floured
board to a circle of 5" (13 cm) diameter. Rub a little ghee or oil on one side. Heat a griddle,
shallow fry each paratha with a little ghee or oil (flip and smear a little ghee on the other side
with the back of a spoon). Cook until both sides turn golden brown, turning once or twice.
------------------
Baigan Aur Tamaatar
Recipe By : Madhur Jaffrey, "An Invitation to Indian Cooking"

Categories : Curry Eggplant
Vegetarian *Indian

-------- ------------ --------------------------------
1/2 pound eggplant
2 tablespoons ghee
1 clove garlic -- sliced
1 bay leaf
1 stick cinnamon -- (1 inch)
1/2 teaspoon salt
1 slice fresh ginger -- (1/2 inch)
2 medium tomatoes
Wash and slice aubergines. Heat ghee and sauté the onion and garlic when hot for 2 to 3
minutes. Add turmeric, bay leaf and cinnamon stick and sauté for a further 2 minutes, stirring
frequently.
Stir in sliced eggplant. Add salt, cayenne and ginger. Blend together well.
Cook for 10 minutes. Add tomatoes, cover pot and cook for another 10 minutes.
Sprinkle with garam masala and serve.
Be careful not to overcook otherwise it will go very mushy.

------------------
Baigan Bharta (eggplant)
Recipe By : Aditi, Washington, DC

Appetizers *Indian

-------- ------------ --------------------------------
2 1/2 pounds eggplant
4 large onions -- finely chopped
3 large tomatoes -- chopped
1 teaspoon red chili powder
1 piece fresh ginger -- (1 inch), chopped
-- fine
1 teaspoon coriander powder
4 black cardamoms -- crushed
6 white cardamoms -- crushed
1 1/2 sticks butter -- (6 oz)
fresh coriander leaves -- to garnish
Preheat oven to 350 degrees. Cook eggplant for 20 minutes in open pan. Remove and skin
well. Mash with a spoon. Melt butter and fry onions until light brown. Add tomatoes and
remaining ingredients. Cover and cook for 15 minutes. Garnish with fresh coriander leaves.
Serve with rice pilaf or chapatis.
------------------
Baigan Bharta - Spicy Eggplant - N. India

Appetizers *Indian

-------- ------------ --------------------------------
1 pound eggplant -- split lengthwise
3 tablespoons oil
2 fresh green chilies -- finely chopped
3/4 teaspoon salt
Place eggplant under preheated broiler for about 15 minutes, turning halves frequently until
skin becomes black and flesh soft. Carefully peel off skin and mash flesh. Heat oil in karai
or saucepan over medium heat and fry onion until soft. Add tomatoes, coriander leaves and
green chilies and for another 2-3 minutes. Add eggplant flesh, turmeric, chili, coriander and
salt; mix. Fry another 10-12 minutes and serve hot with chappatis.
------------------
Baigan Bhartha
Recipe By :
*Indian

-------- ------------ --------------------------------
2 medium large seedless brinjals
1 large onion finely chopped
1 large tomato grated
1/2 teaspoon ginger & garlic ground
1/2 lemon
1 tablespoon coriander chopped
-- powder
1/2 teaspoon grated coconut
salt to taste
3 tablespoons oil
Choose healthy firm brinjals.

Hold over a direct flame with stalk.
Turn and evenly burn till skin is charred.
Repeat for other brinjal. Cool a bit.
Hold under running water and gently scrape skin.
Remove stalks, put brinjal in a large bowl. Mash well.
Heat oil in a heavy saucepan.
Add ginger garlic, stir. Add onions, stir fry till pink.
Add tomatoes, all dry masalas, simmer till oil separates.
Add lemon juice, coconut, brinjals, coriander and salt.
Stir, simmer till oil separates again.
Garnish with coriander, serve hot with parathas, etc.
Makes: 4 servings
Shelflife: fresh or freeze for further use.
------------------
Baingan Da Bhurtha
Recipe By :
*Indian

-------- ------------ --------------------------------
2 brinjals large -- seedless, healthy
2 onions finely chopped
1 tomato finely chopped
2 red chillies dried crushed
1 teaspoon dhania powder
1/2 teaspoon cinnamon-clove powder -- (refer)
1/2 teaspoon punjabi garam masala powder -- (refer)
salt to taste
2 teaspoons ghee
2 tablespoons oil
Hold the brinjals with stems over fire, to burn skin. (Or run a few drops
of oil, microwave in a loose-lid bowl for 3 minutes).
When skin blackens, hold under running water.
Skin will not blacken if microwaved. Therefore peel.
Gently scrub off skin. Mash brinjals to a puree.
Heat oil in a heavy kadai. Add ginger garlic and stirfry for a minute.
Add onions, all dry masalas, except red chilli powder, stiry for a minute
more. Add tomatoes, brinjals, salt, lemon juice and stir.
Simmer for five minutes. Take in serving bowl.
Just before serving, heat ghee in a small pan.
Hold pan over bowl, add chilli powder, and pour immediately over bhartha.
Do not allow the chilli powder to burn.
Garnish with chopped coriander.
Serve hot with tandoori roti, paratha, etc.
Makes: 4 servings
Shelflife: Best fresh (1 month on freezing.)

------------------
Baingan Ka Bharta (Mashed Roasted Eggplant)
Recipe By :
Vegetarian *Indian

-------- ------------ --------------------------------
1 large eggplant
2 tablespoons oil -- (to 3)
1 teaspoon ginger -- finely chopped
2 tomatoes -- finely choppe
1/2 lime -- juice of
1/4 cup frozen peas -- defrosted
salt -- to taste
1 tablespoon coriander powder
2 tablespoons coriander leaves -- for garnish
On a medium flame, roast the eggplant until charred completely, turning occasionally. You
may also char the eggplant under a hot grill.
Place in a bowl; cover with cling film allowing the eggplant to sweat. Remove the charred
skin. Sweating helps to remove the skin easily. Run the eggplant under water to remove
any bits of charred skin. Mash the eggplant into a pulp.
In a wok or heavy skillet, heat oil. Add the onions, and cook until they become brown. Add
the chopped ginger, coriander, cumin and red chile powders. Add the tomatoes and fry until
oil leaves the sides of the pan.
Add the eggplant pulp, peas, lime juice and salt to taste. Stir.
Cover and cook on low heat until peas are cooked.
Garnish with garam masala and coriander leaves. Serve with any Indian bread.
------------------
Baingan Ka Rayta (yoghurt With Baked Spiced Eggplant)

Appetizers *Indian

-------- ------------ --------------------------------
1 medium-size eggplant -- (1 pound)
1 teaspoon salt
1 small firm -- ripe tomato,
-- coarsely chopped
1/4 cup fresh coriander -- finely chopped
1 cup unflavored yoghurt
Preheat the oven to 400 . With the point of a sharp knife, make 5 or 6 inch deep evenly
spaced slits in the eggplant and place it in a shallow baking dish. Roast the eggplant in the
middle of the oven for 45 minutes, or until it is soft to the touch. Watch carefully for any signs
of burning and regulate the heat accordingly. Remove the eggplant from the oven and when
it is cool enough to handle, peel it and chop the pulp coarsely.
Meanwhile, in a heavy 8- to 10-inch skillet, heat the vegetable oil over moderate heat until a
light haze forms above it. Add the onions and salt and, stirring constantly, cook for 7 or 8
minutes, or until they are soft and golden brown. Watch carefully for any signs of burning,
and regulate the heat accordingly. Add the garam marala, tomato and coriander, and stir for
1 minute. Still stirring, add the eggplant, and cook for 2 or 3 minutes longer.
Placc the yoghurt in a small bowl, add the entire contents of the skillet, and gently but
thoroughly toss the ingredients together. Taste for seasoning, cover tightly, and refrigerate
for at least 1 hour, or until completely chilled.
------------------
Baingan Pakoras (deep Fried Eggplant)

Appetizers *Indian

-------- ------------ --------------------------------
1 medium-size eggplant -- washed but not
peeled
cut in half lengthwise -- and each half
sliced crosswise into 12 pieces
1 tablespoon salt
1 cup besan -- (chick-pea flour)
1/4 cup rice flour
3/4 cup cold water
vegetable oil for deep frying
Drop the eggplant into a bowl, sprinkle it with salt, and turn the pieces about with a spoon to
coat them evenly. Set aside for at least 30 minutes.
Meanwhile, prepare the batter. Combine the chick-pea flour, rice flour, cumin and red
pepper in a deep bowl and, when they are well mixed, pour in the water, stirring constantly.
Pour 3 cups of vegetable oil into a 10-inch karhai or 12-inch wok, or fill a deep fryer with oil to
a depth of 2 or 3 inches. Heat the oil until it reaches a temperature of 350* on a deep-frying
thermometer.
Squeeze the eggplant pieces gently but firmly to remove as much of their moisture as
possible. With tongs or a slotted spoon, dip one piece at a time into the batter and then drop
it into the hot oil. Fry the eggplant in batches of 5 or 6 pieces for about 5 minutes, or until
golden brown on all sides. As they brown, transfer them to paper towels to drain.
Baingan pakoras are traditionally served as a snack or as part of a meal.
------------------
Baked Apples a La Gratissimum
Recipe By : Exotic Herbs - Carole Saville

Fruit *Indian

-------- ------------ --------------------------------
4 golden delicious apples
1/2 cup maple syrup
1 tablespoon east indian basil -- finely minced
1/2 teaspoon ground cinnamon
1/4 teaspoon lemon zest
1 tablespoon butter
1 cup apple juice
Preheat oven to 350F. Prepare the apple. With a melon baller core each apple, takeing care
not to cut through to blossom end. With a sharp knife score evenly around each apple 1/8
inch deep about one third of the way down form the stem end. Place apples in a Pyrex
baking dish or pie pan and pour in water to reach 1/2 inch up the side of pan. In medium
bowl, whisk together maple syrup, East Indian basil, cinnamon, and lemon zest.
Pour equal amount of mixture into cavity of each apple. Dot each apple with butter. Bake
apple, basting them ever 10 minutes with apple juice until they are tender when pierced with
a skewer, about 40 minutes. Place apple on 4 small dessert plates or bowls and serve
immediately.
------------------
Baked Bread Rolls
Recipe By :
*Indian

-------- ------------ --------------------------------
6 slices soft bread fresh
1 tablespoon butter softened
2 flakes garlic crushed
1/2 teaspoon crushed red chilli
salt to taste
1 tablespoon grated cheese
Roll the bread flat with the help of a rolling pin.
Mix the salt, chilli, garlic in the butter.
Apply on all slices generously.
Roll one slice tightly from end to end.
Brush all over with a bit of butter.
Coat the roll with grated cheese by rolling in it.
Repeat for all slices. Cover rolls with a moist cloth.

Place in the refrigerator for 30 minutes.
Bake in a hot oven for 10-15 minutes or till golden brown and crisp.
Serve hot with ketchup.
Note: If you have trouble keep the rolls in place when raw, secure them
with toothpicks before placing in the fridge. Remove toothpicks before
baking.
Making time: 10 minutes (excluding chilling and baking time)
Makes: 6 rolls
------------------
Baked Curried Rice
Recipe By :
Categories : Curry Rice
*Indian

-------- ------------ --------------------------------
2 1/2 tablespoons butter
1 cup chopped onion
1/4 teaspoon minced garlic
1 cup rice
1 tablespoon curry powder -- to taste
1 1/2 cups broth -- (or water)
2 sprigs parsley
1 bay leaf
1. Preheat oven to 400F.
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).
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, sauté in cream.
Source: Sharon Raghavachary
------------------
Baked Flatbread With Garlic (Lahsooni Naan)
Recipe By : Vegetarian Gourmet, Autumn 1993


-------- ------------ --------------------------------
4 cups unbleached all-purpose flour
2 teaspoons baking soda
1 tablespoon cream of tartar
1/4 teaspoon sea salt
1/2 cup water
2 tablespoons egg, beaten
1 cup soymilk or low-fat milk
2 tablespoons canola oil
1/4 cup olive oil or melted ghee
Combine flour, baking soda, cream of tartar and salt. Set aside.
Whisk water and egg . Mix egg, soy milk and canola oil in a large bowl. Add flour mixture to
soymilk mixture and stir until dough forms a ball. Knead briefly, place in a greased bowl and
cover with a damp towel. Let dough rest in a warm, draft-free area for 2-1/2 to 3 hours.
Preheat oven to 400F. Lightly oil baking sheets.
Sauté garlic in olive oil for 2 minutes. Set aside.
Lightly coat hands with vegetable oil and knead dough on a lightly floured surface until
smooth, about 3 minutes. Divide dough into 12 equal pieces and roll each into a ball.
Flatten each ball with hands, roll into an oval about 3/8" thick and stretch ends to form a
teardrop shape (wide at base and tapering to a point on top). Place on baking sheets and
brush with garlic oil. Bake on middle rack for 6 to 8 minutes.
HINT: After baking, place under broiler to brown.
------------------
Baked Lemon' N' Spice Basmati Rice
Recipe By :
Appetizers *Indian

-------- ------------ --------------------------------
2 cups basmati rice
3 tablespoons olive -- coconut, or corn
-- oil
2 teaspoons salt
8 whole cloves -- (to 10)
1 pinches saffron
1/2 tablespoon cumin seeds -- (zeera)
1 teaspoon curry powder
1 teaspoon ground cinnamon
The cooking process: Prior to cooking, keep the rice portion well soaked in a mixture of warm
water, 1/4 glass of white wine and some lemon juice for at least 2 hrs. Then drain the liquid
stuff and prepare to fry the rice. Take a pan and fill it with amount of oil prescribed above.
Put the rice in the pan and fry it for the next 6 minutes. Then add the rest of the ingredients
along with some wine, fresh lemon peel, finely chopped green peppers and coriander
(dhania leaves) and keep on frying for another 5 minutes. If you want you can also fry
chopped cashews and almonds along with rest of the stuff for some added richness in the
taste.
Meanwhile, keep the oven hot at 350-400 degrees. In a deep dish casserole transfer the
fried rice along with almost 3.5 cups of hot water. Cover the casserole with an aluminum foil
and bake it in the oven for 30-40 minutes. In order to check if the rice are done, you can
uncover the foil and check if all the water has dried. Present the rice in an oval platter with
fresh coriander and ginger sprinkled on the top.
This dish can be relished with a host of curried or roasted or spicy vegetables.
------------------
Baked Potato Paneer Pick-ups
Recipe By :
*Indian

-------- ------------ --------------------------------
3 large boiled potatoes
150 gram paneer -- (cottage cheese)
7 green chillies -- (7 to 8)
2 tsp butter -- (2 to 3)
salt -- pepper to taste
2 tablespoons chopped corriander
1 large pinch ajwain seeds -- (oregano)
1/2 teaspoon tandoori masala -- (of any good brand)
2 flakes grated or crushed garlic
1/2 cup curd
1/2 tablespoon corn flour
Tie the curd in a muslin cloth and hang for 2 hours.
Melt the butter. Cool a little. Add the curd, tandoori masala, salt,
oregano (ajwain seeds), garlic, half the coriander, half the chilli and
ginger crushed.
Cut the potatoes into thick rounds.
Marinate in above mixture.
Keep aside for 10-15 minutes.
Meanwhile, crush the paneer with hands till crumbly.
Add remaining chilli, ginger, coriander, salt, cornflour and mix lightly.
Take one slice of potato, spread some paneer mixture and place another
slice on top.
Arrange each sandwich on a wire rack and bake in pre-heated oven till the
potatoes are browned lightly.
Each sandwich may also be dipped in the following batter, deep-fried as
bhajias and served with sauce.
White flour, salt, pinch soda-bicarbonate.
Make batter with water.
It should be neither too thin not too thick.
Instead of baking, dip each sandwich and deep-fry till crisp.
Serve hot either way.
------------------
Baked Potato With Curried Mushrooms
Recipe By :
Appetizers *Indian

-------- ------------ --------------------------------
1 potato -- (6 oz), scrubbed
1 teaspoon margarine
1 shallot or small onion -- chopped
2 ounces mushrooms -- sliced
1 teaspoon mild curry powder
1 tablespoon low fat natural yogurt
1 teaspoon fresh mint -- (or)
1/2 teaspoon dried mint -- optional
salt and pepper
1 sprig fresh mint -- to garnish
1. Preheat the oven to 400F. 2. Bake the potato in the oven for about 1 hour until cooked:
(alternatively microwave on high for approximately 6 minutes). 3. Meanwhile heat the
margarine in a small saucepan and saut‚ with shallots or onion for about 5 minutes until
softened. Add the mushrooms and cook for 2 more minutes. Add the curry powder and stir
well. 4. Blend the tomato puree and yogurt. Add the chopped mint if using, and season with
salt and pepper. Stir into the mushroom mixture and heat gently for one to two minutes
stirring constantly. 5. Split the baked potato and fill with the curried mushroom mixture.
Garnish with a sprig of mint. Preparation 10 minutes: cooking 1 hour (10 minutes if
microwaved).
------------------
Baked Puri
Recipe By :
Categories : Bombay Snacks
*Indian

-------- ------------ --------------------------------
1 cup whole wheat flour
1 teaspoon oil
1/4 teaspoon salt
water
Crisp snack, popular in Bombay and Gujrat (Western India).
Preparation time: 5 minutes Cooking time: 10 minutes Makes 25 puris.
1. Mix the flour, oil and salt. Add water and prepare a stiff dough. Knead well.
2. Divide the dough into 25 portions.
3. Roll out into thin rounds and prick with a fork.
4. Arrange the rounds on a baking tray.
5. Bake in a hot oven at 350F for 10 minutes.
------------------
Baked Samosa Logs With Fruit-sweetened Tomato Chutney

Recipe By : Vegetarian Times, July 93
*Indian

-------- ------------ --------------------------------
***LOGS***
8 cups cauliflower -- diced
1 1/3 cups baby peas -- (fresh or frozen)
1 1/2 tablespoons unsweetened coconut flakes
1/8 teaspoon cayenne pepper -- (or)
1/2 teaspoon paprika
2 tablespoons chopped fresh cilantro
1 1/2 tablespoons lemon juice
1/2 teaspoon salt
12 whole-wheat chapatis
olive oil spray or olive oil -- for brushing
***CHUTNEY***
2 teaspoons virgin olive oil
2 tablespoons freshly grated ginger root
1/2 tablespoon minced jalapeno pepper
1 teaspoon cumin seeds -- crushed
1/2 tablespoon coriander seeds -- crushed
5 1/2 cups tomato puree
2 cups diced tomatoes with juice
1/2 cup white grape juice
salt and pepper -- to taste
Logs: Steam cauliflower in a large pan for 10 minutes. If using frozen peas, defrost; add
peas 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 bottom 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 oil. 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 to a
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.
------------------
Baked Samosas
Recipe By : Pizza Etc. From Your Bread Machine

Appetizers *Indian

-------- ------------ --------------------------------
1/2 cup evaporated milk -- (plus)
2 tablespoons evaporated milk -- if needed
3 tablespoons unsalted butter
2 teaspoons sugar
3/4 teaspoon salt
2 1/2 teaspoons yeast
3 cups flour
***FILLING***
1 medium idaho potatoes -- cut into chunks
1 cup frozen peas
2 tablespoons oil
2 teaspoons fresh ginger -- finely chopped
1 teaspoon dried coriander
1/2 teaspoon cumin
1/4 teaspoon pepper
1/4 teaspoon salt
***TOPPING***
1 medium egg -- (beaten with:)
1 tablespoon water
Place all dough ingredients in machine and program for knead and first rise. Press start.
The dough will be quite firm but it should be moist enough to hold together. Make the filling
while the dough is rising.
Place the potato cubes in a small saucepan and cover with water. Bring to a boil over
medium high heat, lower the heat to medium and continue cooking for 10 minutes, or until
they have slightly softened but are not cooked through. Add the peas to the boiling water for
the last minute of cooking. Drain the water from the potato cubes and peas. Heat the oil in a
large frying pan set over medium high heat and add the onions, garlic and ginger. Saute
until the onions are translucent. Add the potato cubes, peas, coriander, cumin, pepper and
salt and stir until well mixed. Remove from the heat and cool slightly.
Turn the finished dough out on a lightly floured surface and divide it into 8 equal balls. Let
the balls rest 10 minutes.
Preheat the oven to 350F with the rack in the center position. Lightly spray a large baking
sheet with vegetable cooking spray. On a lightly floured surface, roll each ball of dough to a
7" circle, rolling from the middle toward the edge. Distribute the filling evenly among the
circles, about 3 heaping tb for each one. Lightly moisten the edge of each circle with water
and fold over to form a semicircle. Press the edges together firmly. Fold the pressed edge
inward toward the filling and press with you fingertips to seal. Lift the samosas onto the
prepared baking sheet and generously brush the tops with the egg glaze. Bake the samosas
for 15 minutes, or until they are a rich golden brown. Serve hot from the oven.
------------------
Baked Samosas A.b.m.
Recipe By : Pizza Etc. From Your Bread Machine

Categories : Snacks *Indian

-------- ------------ --------------------------------
1/2 cup evaporated milk -- (plus)
2 tablespoons evaporated milk -- if needed
2 teaspoons sugar
3/4 teaspoon salt
2 1/2 teaspoons yeast
3 cups flour
***FILLING***
1 medium idaho potatoes -- cut into chunks
1 cup frozen peas
2 tablespoons oil
2 teaspoons fresh ginger -- finely chopped
1 teaspoon dried coriander
1/2 teaspoon cumin
1/4 teaspoon pepper
1/4 teaspoon salt
***TOPPING***
1 medium egg -- (beaten with:)
1 tablespoon water
Place all dough ingredients in machine and program for knead and first rise. Press start.
The dough will be quite firm but it should be moist enough to hold together. Make the filling
while the dough is rising.
Place the potato cubes in a small saucepan and cover with water. Bring to a boil over
medium high heat, lower the heat to medium and continue cooking for 10 minutes, or until
they have slightly softened but are not cooked through. Add the peas to the boiling water for
the last minute of cooking. Drain the water from the potato cubes and peas. Heat the oil in a
large frying pan set over medium high heat and add the onions, garlic and ginger. Saute
until the onions are translucent. Add the potato cubes, peas, coriander, cumin, pepper and
salt and stir until well mixed. Remove from the heat and cool slightly.
Turn the finished dough out on a lightly floured surface and divide it into 8 equal balls. Let
the balls rest 10 minutes.
Preheat the oven to 350F with the rack in the center position. Lightly spray a large baking
sheet with vegetable cooking spray. On a lightly floured surface, roll each ball of dough to a
7" circle, rolling from the middle toward the edge. Distribute the filling evenly among the
circles, about 3 heaping tb for each one. Lightly moisten the edge of each circle with water
and fold over to form a semicircle. Press the edges together firmly. Fold the pressed edge
inward toward the filling and press with you fingertips to seal. Lift the samosas onto the
prepared baking sheet and generously brush the tops with the egg glaze. Bake the samosas
for 15 minutes, or until they are a rich golden brown. Serve hot from the oven.
------------------
Bakmi Goreng Jawa
Recipe By :
Categories : Vegetables Cheese And Eggs
Vegetarian *Indian

-------- ------------ --------------------------------
1 1/4 kilograms egg noodles
oil
20 grams garlic paste
40 grams leek stalk -- chopped
40 grams cabbage -- shredded
30 grams bean sprouts
40 grams onion -- sliced
1 tomato -- sliced (80 g.)
20 grams red chile paste
4 teaspoons soy sauce
4 eggs -- scrambled
a pinch of MSG
salt to taste
BRING plenty of water to a boil. Add a few drops of oil. Add the egg noodles and boil for
two minutes. Drain the noodles and keep aside. Heat oil in a wok. Add garlic paste and
sauté for two minutes. Then add all the vegetables, the boiled noodles, red chile paste, soy
sauce and the seasoning. Toss well for one minute.
Serve hot, garnished with scrambled egg if so desired.
------------------
Balfa With Dal
Recipe By : "Rotis and Naans of India" by Purobi Babbar

Categories : Curry Breads
*Indian

-------- ------------ --------------------------------
***FOR BALFA***
2 cups whole wheat flour -- (225 grams)
1 tablespoon salt
water for kneading
extra ghee or oil
***FOR DAL***
1 1/8 cups mung beans -- split (moong dal)
5 1/2 cups water -- (1.25 l)
1 tablespoon turmeric powder
2 teaspoons salt
1 tablespoon sugar
2 medium onions -- chopped
2 green chiles
2 bay leaves
2 sticks cinnamon -- (2 inches)
3 tablespoons oil
2 tablespoons fresh coriander -- (cilantro), chopped
Rajasthani bread
Put split mung beans (moong dal) with water in a heavy pan over high heat. Add half of the
chopped onion, salt, sugar, green chiles, bay leaves, cinnamon sticks. Sift flour with salt; rub
in ghee or oil. Knead to a smooth dough. Divide the dough into 10 parts and shape them
into round balls. Drop these balls in the boiling dal, reduce heat. Cook for 25 minutes then
remove the cooked flour balls one by one from the dal. Place the cooked flour balls in a
greased baking dish. Bake in a preheat oven 375F (190 C/ gas mark 5) until the skin of the
balls begins to crack and the color turns light brown. Place them in a dish and press each of
them in the center with your thumb. Break lightly and put 1 or 2 tsp. ghee in each bafla. Can
be eaten without ghee too. Heat 3 Tbsp. oil in a pan. Fry remaining half of onions until
lightly browned. Pour cooked dal. Stir well. Let it boil 2-3 times. Remove from heat and
sprinkle with chopped coriander. Serve baflas with dal.
Note: Dal (beans) should be poured over the baflas, breaking them completely. Other
vegetable dishes or chutney can be served with it also.
SERVES: 10
------------------
Balti Chick-Peas (Chanay Ka Shorba)
Recipe By :
Categories : Balti Soups And Stews
Vegetarian Curry
*Indian

-------- ------------ --------------------------------
1/2 cup oil
1/4 cup grated onion
1/2 teaspoon ground fresh root ginger
1/2 teaspoon ground fresh garlic
1/2 cup finely chopped fresh -- tomatoes
3/4 pound chick peas, cooked or canned -- drained
1/2 teaspoon salt
1 pinch ground turmeric
2 1/2 cups water
1 whole fresh green chile
1 Put the oil into a *karai* or deep frying pan, add the onions and fry for 5 minutes or until
golden brown. Add the ginger, garlic, and tomatoes, and simmer, covered for 10-15 minutes
on low heat until the oil separates and the mixture forms a pulp. Add a tablespoon of water
at a time if required.
2 Add the cooked or canned chick-peas, salt, red chile powder, and turmeric, and stir well.
Add 6 tablespoons of boiling water and simmer on low heat for 5-7 minutes or until excess
water evaporates and there is a thick gravy. The dish can be served at this point as a
masala curry.
3 For a "runny" curry, add 1 pint of boiling water and simmer again over low heat for 10-15
minutes. Increase or decrease amount of water to your liking.
4 Add the whole chile, coriander, and garam masala. Remove from the heat and leave,
covered, for 5 minutes or until the oil rises to the top.
Serve with rice and plain salad.
Source: "A Taste Of Baltistan", Sabiha Khokhar
------------------
Balti Chicken Tikka Masala
Recipe By : Pat Chapman "Balti Curry Cookbook"

Categories : Chicken Beef
*Indian

-------- ------------ --------------------------------
675 gram chicken; weighed prepared-skinned and
-- boned & cubed
3 galic loves; up to double
225 gram onion; v finely chopped
4 tablespoons balti masala paste
200 milliliter balti chicken stock
1 tablespoon balti garam masala
1 tablespoon coriander; v finely chopped
aromatic salt
***MARINADE***
300 gram greek yoghurt
1 tablespoon dry fenugreek leaves; ground
1 tablespoon dried mint; ground
2 tablespoons tandoori masala paste
1/2 teaspoon orange or red food colouring
1/2 teaspoon salt
This is the Balti house version of the UK's most popular curry dish.
1 Mix together the marinade ingredients in a non metallic bowl. Put the skinned, boned
chicken bits (3 cm cubes) in it, mix well, cover and marinate refigerated 24 hoursa or so.
2 After the marination, heat a third of the ghee/oil in the karahi. Spoon half the chicken and
its marinade into the karahi and briskly stir fry for 5 minutes. Remove and repeat with the
other half, using a further third of the ghee/oil (IMH or bake in very hot oven).
3 Wipe the karahi clean and heat the last third of the ghee. Stir fry the garlic for 30 seconds.
Add the onions, reduce heat and stir fry for about 10 minutes, allowing the onion to become
translucent and begin to brown.
4 Add the masala paste and the chicken, along with the stock. Simmer, stirring, on a lowish
heat for about 10 minutes. When cooked right through, add the garam masala, very finely
chopped fresh coriander leaves and aromatic salt to taste.
Note You may use any poultry or game meat or joints for this recipe.
IMH notes. Use any tandoori chicken recipe and ordinary chicken stock, masala paste,
garam masala etc, and follow from step 3, and you would have a non Balti version.
------------------
Balti Eggplant Bhartha (Bengun Bhartha)
Recipe By :
Categories : Balti Curry
Vegetarian Eggplant
*Indian

-------- ------------ --------------------------------
1 1/8 pounds eggplant
1 teaspoon whole cumin seeds
1 teaspoon ground fresh garlic
1/4 pound chopped fresh tomatoes
1/2 teaspoon salt
1/2 teaspoon red chile powder (to taste)
1 teaspoon turmeric
3/4 cup onions or -- finely sliced
3/4 cup spring onions -- chopped
1 teaspoon chopped fresh green chiles
1 If the eggplants are fist-sized or smaller, bake them whole under a preheated grill for 4
minutes each side, or until brown on all sides. If the eggplant is large, then cut in half and
grill both sides. Lower gently into cold water to cool, then carefully peel off the skin and
discard. Chop up, or use a fork to mash the eggplant into a coarse pulp.
2 Put the oil into a *karahi* or large frying pan, add the whole cumin and garlic, and when
the mixture sizzles, add the eggplant pulp, tomatoes, salt, red chile powder, and turmeric.
Stir well, then simmer, covered, on low heat for 10 minutes. If the mixture begins to stick to
the bottom, add 2 tablespoons of water and stir.
3 Add the coriander and cumin, and simmer, covered, for 2 minutes. Finally add the onions,
fresh chiles, fresh coriander, and garam masala. Remove from the heat and keep, covered,
for 5 minutes before serving.
Serve with chapatis or plain rice.

Source: A TASTE OF BALTISTAN, Sabiha Khokhar
------------------
Balti Masala Paste
Recipe By :
Categories : Balti Spices And Pastes
*Indian

-------- ------------ --------------------------------
1 recipe Balti masala spice
6 fluid ounces vinegar -- (spiced or plain)
6 fluid ounces vegetable oil, sunflower or peanut
A paste which, like Balti sauce, appears repeatedly in Balti recipes.
Place the ground spices in a bowl. Add vinegar, and water sufficient to make a paste. Let
stand 10-15 minutes.
Heat the oil in a wok. Add the paste. Stir-fry until the water content is cooked out (about 3-5
minutes) and the paste thickens and begins to bubble with the same kind of boiling noise that
oatmeal makes. Remove from heat.
Bottle while hot in boiled jars. When in the bottle, add heated oil to top off, seal, and store.
------------------
Balti Masala Spice Mix
Recipe By :
Categories : Balti Spices And Pastes
*Indian

-------- ------------ --------------------------------
2 tablespoons white cumin seeds
2 2 inch pcs cassia bark
1 teaspoon fennel seeds
2 teaspoons black mustard seeds
4 cloves
1/2 teaspoon wild onion seeds
1 teaspoon dry fenugreek leaves
10 dry curry leaves
1 teaspoon green cardamom seeds
1/2 teaspoon lovage seeds
This is the basic spice mix for making Balti masala paste. It can also be used dry, while
cooking.
Roast, cool and grind the whole spices. Mix with the ground ones, and store tightly covered
(a recycled spice bottle is ideal).
------------------
Balti Masoor Dhal
Recipe By :
Categories : Balti Vegetarian
Dals *Indian

-------- ------------ --------------------------------
1/2 pound split skinless lentils -- (masoor dhal)
2 1/2 cups water -- approx.
1 teaspoon salt
4 cloves garlic -- peeled, and
2 small clov garlic, peeled -- thinly sliced
-- sliced
1 cup chopped fresh tomatoes
2 tablespoons ghee -- or
1 sliced fresh green chile -- (optional)
2 tablespoons fresh coriander -- chopped
1 Wash the dhal in 2 or 3 changes of water and soak in warm water for 30 minutes. Drain
and discard the water.
2 Put the dhal into a *karahi* or saucepan and add just enough water to cover the dhal. Add
the salt, chile powder, turmeric, whole garlic cloves, and tomatoes. Bring to the boil, then
simmer, covered, for 10 minutes or until dhal is cooked but until whole.
3 In a small frying pan, heat the ghee or oil and add the garlic slices. Once they start to
sizzle and turn slightly brown, remove from the heat. Pour onto the dhal in the *karahi*, but
do not stir.
4 Garnish with fresh chile slices, if liked, and coriander and garam masala. Do not stir. The
beauty of this dish is to serve with a top layer of fat, and if you have used ghee, it will have a
silky look and Serve with chapati, naan or rice. If serving with rice, increase the amount of
water so that the dhal is more liquid.
Source: A TASTE OF BALTISTAN by Sabiha Khokhar
------------------
Balti Okra Masala (Masala Bindi)
Recipe By :
Categories : Balti Vegetables
Vegetarian Curry
*Indian

-------- ------------ --------------------------------
1 1/8 pounds okra
1/4 cup oil
1/2 pound onion -- cut into thin
-- slices
1 tablespoon grated fresh root ginger
1 ounce tomatoes -- finely chopped,
-- fresh
1 teaspoon salt
1 teaspoon ground fresh green chiles
2 tablespoons whole coriander leaves
1 When buying okra, always pick the small firm ones as they are easier to cook. Wash the
okra in cold water and wipe off excess water with kitchen paper. Cut off tops and tails of
okra and either leave okra whole, or cut into 5 cm (2-inch) pieces.
2 Put the oil into a *karai* or deep frying pan, add the onions and fry until they are
transparent. Add the ginger, tomatoes, salt, turmeric and chiles. Simmer mixture on low
heat for 7-10 minutes or until the liquid is reduced.
3 Add the okra and stir once. Simmer for 10 minutes on low heat or until okra is cooked but
until firm to touch. Do not stir too often as okra is a very delicate vegetable and may break
up. Sprinkle with coriander leaves.
Serve with a raita and chapatis.
Source: A TASTE OF BALTISTAN by Sabiha Khokhar

------------------
Balti Potatoes And Coriander (Aloo Dhaniya)
Recipe By :
Potatoes *Indian

-------- ------------ --------------------------------
2 bunches fresh coriander
2 tablespoons oil
1/4 pound onion, grated -- or finely chopped
1 teaspoon -- ground
1/2 pound potato, peeled -- cut into cubes
1 teaspoon salt
1 teaspoon ground fresh green chiles -- (optional)
1 tablespoon ghee or
2 tablespoons oil
1 teaspoon grated fresh root ginger
1 To prepare the coriander, take the leaves off the stalks, add to a large bowl with plenty of
water and soak for 20 seconds, so the silt can settle to the bottom. Gently remove the
leaves and chop finely or blend in a food processor.
2 Put the oil in a *karai* or deep frying pan, add the onions and fry until transparent. Add the
garlic and fry for 1 minute, then add the potatoes, salt, red chile powder and turmeric. Cook
on lowest heat setting for 5 minutes, or until potatoes are par-cooked.
3 Add the coriander and fresh chiles (if used) and mix once. Simmer on low heat, for 10
minutes or until potatoes are fully cooked. Stir from time to time to prevent mixture from
sticking to the bottom. If the potatoes are cooked but liquid remains, cook uncovered until it
evaporates.
4 In a small frying pan add the ghee and grated ginger and cook on low heat for 1 minute or
until brown. Pour on top of the vegetables in the *karai* -- this is called "tarka". Take to the
table to serve, without mixing.
Serve with warm naan bread or chapattis brushed with some oil or butter, and a bowl of
natural yogurt and thin slices of mooli (white radish).
Source: "A TASTE OF BALTISTAN" by Sabiha Khokhar
------------------
Balti Sauce - 1
Recipe By :
Categories : Sauces Balti
*Indian

-------- ------------ --------------------------------
4 onions -- chopped
1 small piece ginger -- peeled, grated
1 large garlic clove -- crushed
1 tomato -- chopped
1 tablespoon paprika
1/2 teaspoon cumin -- ground
1/2 teaspoon coriander -- ground
1/2 bunch fresh coriander -- chopped
salt to taste
Heat the oil in a large saucepan over moderate heat. Fry the onions, ginger and garlic until
the onions are translucent. Add the tomato and stir-fry, breaking it up with the spoon. Pour
in 1 pint water, and stir in the other ingredients. Bring to the boil.
Lower heat, cover and simmer for 30 minutes. Remove from heat and allow to cool. Pour
into a blender or food processor and puree.
Source: "100 BEST BALTI CURRIES", Lowe & Davidson
------------------
NOTES : This is only one formula of thousands possible. There's no more a single recipe for
Balti sauce than there's a single recipe for chile. Some cooks like more garlic, some more
chile powder; some use fresh chiles as well: some add yogurt, coconut, cream...you name
it.
Balti Sauce - 2
Recipe By :
Categories : Balti Sauces
*Indian

-------- ------------ --------------------------------
4 tablespoons cooking oil
2 large onion -- chopped
2 tablespoons root ginger -- finely chopped
3 green chiles -- chopped
15 whole cloves
10 green cardamom pods -- split open
1 tablespoon ground coriander
1 tablespoon ground cinnamon
1 teaspoon ground fenugreek
1 teaspoon mustard powder
1 15 oz can tomatoes -- chopped
1/2 quart stock -- (beef, chicken, or
-- vegetable)
1. In a balti*, or similar device, heat the oil and fry the onions, garlic and ginger for 5 minutes.
2. Add the chiles and cook for 1 minute further.
3. Add the spices and stir in well, continuing to fry for another minute.
4. Stir in the tomatoes, stock, and lemon juice.
5. Bring to the boil, and simmer for 20 minutes.
6. The sauce may be used immediately, or kept in the fridge for 3-4 days.
* similar to a wok
Source: Monochrome BBS Food and Drink section.
------------------
Balti Sauce - 3
Recipe By :
Categories : Balti Sauces
*Indian
-------- ------------ --------------------------------
1 pound onions -- peeled and
-- quartered
1 ounce fresh ginger -- peeled and roughly
-- chopped
6 garlic cloves -- roughly chopped
salt to taste
3/4 pint water
1 4 ounces can tomatoes
4 teaspoons fenugreek leaves -- dried
1/2 teaspoon ground black pepper
4 whole green cardamon pods -- tops pinched
1 tablespoons balti masala
1 Mix together the water, onions, garlic, ginger and salt in a karahi. Bring to the boil and
simmer for 10-15 minutes.
2 Meanwhile heat the oil in a frying pan and fry all the spices together. Add the tinned
tomatoes and simmer for 10 minutes. When the onion mixture is cooked, stir in the tomato
mixture and simmer together for a further 10 minutes.
3 Place the sauce in a food processor or blender and blend. It is now ready for use.
4 The sauce can be frozen or best refrigerated for 4-5 days.
Notes: Recipe written by Caroline Leney
------------------
Balti Sauce - 4
Recipe By : Chicago Tribune (modified)

Chiles *Indian

-------- ------------ --------------------------------
1/2 cup low sodium chicken broth
3 serrano peppers -- seeded and chopped
2 large yellow onions -- sliced
1 teaspoon garlic -- minced
1 teaspoon fresh ginger -- minced
1 teaspoon turmeric
14 1/2 ounces canned tomatoes -- chopped
1/2 cup fresh cilantro leaves
Heat 1/4 cup of chicken broth in a large saucepan. Add serrano peppers, onions, garlic, and
ginger. Saute until onions are soft, about 5 minutes. Add remaining ingredients. Heat to a
boil. Lower heat; simmer 20 minutes. Let cool. Pour mixture into blender and add 1/4 cup
of chicken broth. Yields 3 cups. Puree until smooth. Sauce can be refrigerated for a week
or frozen for up to two months.
------------------
NOTES : "Balti- basically, a stir-fried curry- originated with a nomadic people in India. Now
it's the most popular dish at hot Indian restaurants in England. "Balti houses" are more
popular in England than in India, where the cuisine is so regional. It supposedly comes from
the 'Baltistan' region in northern India- it's now part of north Pakistan- where the people were
nomadic and carried minimal cooking equipment."
Bamia
Recipe By :
Categories : Meat Curry
*Indian

-------- ------------ --------------------------------
1 kilogram boneless stewing lamb or beef
2 tablespoons ghee or butter
1 large onion -- chopped fine (70 g)
1 cup chopped and peeled tomatoes
2 tablespoons tomato puree -- (30 ml)
1/2 cup stock or water -- (120 ml)
salt -- to taste
freshly ground black pepper -- to taste
1/2 teaspoon sugar
500 grams fresh okra -- (lady fingers)
1 tablespoon ghee
TRIM the meat and cut into three cm cubes. Heat ghee or butter in a heavy bottomed pan
and brown the meat well, adding a single layer of meat to the pan at a time. Remove from
the pan and transfer to a casserole. Lower the heat, add onion and fry gently until
transparent. Add cumin powder, tomatoes, tomato puree and stock. Stir well to lift browned
sediment. Pour over the lamb in the casserole. Add salt and pepper to taste and the sugar.
Cover tightly and cook in a moderately hot oven for one-and-a-half hours. Wash, drain and
trim the okra. Heat ghee in a pan, add okra and fry over medium heat for three minutes,
tossing gently.
Arrange okra on top of the meat in the casserole. Cover and cook for further 40 minutes or
until the meat is tender.
------------------
NOTES : Lamb And Okra Casserole
Banana Fudge (kele Ka Halwa) (india)
Recipe By : Indian Spice Kitchen; Monisha Bharadwaj

Appetizers *Indian

-------- ------------ --------------------------------
2/3 cup ghee
3 medium bananas -- (1 1/4 lbs),, peeled
-- and chopped
1 cup sugar -- (8 ounces)
1/2 teaspoon nutmeg powder
1/2 teaspoon cardamon powder
COOKING TIME: 1 hour
PREPARATION:
1. Heat 2 tablespoons of the ghee in a heavy pan. Add the banana and the sugar and cook
over low heat, stirring all the while to prevent it from sticking.
2. Keep drizzling in a little of the ghee from time to time until all the moisture evaporates and
the mixture becomes sticky and brown.
3. Add the powdered spices and stir. Remove from the heat when the mixture leaves the
sides of the pan. Do not overcook or the halwa will turn hard.
4. Pat the halwa into a deep platter, cool and cut into squares or slices.
------------------
Banana Halvah
Recipe By : "Indian Cookery" by Daramjit Singh, Penguin, 1970

Appetizers *Indian

-------- ------------ --------------------------------
6 large ripe bananas -- sliced 1-inch thick
2 ounces butter -- (1/2 stick)
5 tablespoons water -- (a little over 1/4
-- cup)
2 ounces sugar -- (1/4 cup)
5 ounces water -- (1/2 + 2 tbsp)
1 pinches nutmeg
ground seeds of 1 cardamom pod
few drops almond essence
almonds
Fry bananas in butter for 7 minutes. Mash, then moisten with water. Simmer 3 minutes
more.
Dissolve augar in water and add to bananas.
Boil 10-12 minutes, stirring. When thick, turn into a bowl and whisk until smooth and light.
Sprinkle with nutmeg, ground cardamom seeds, almond essence, and almonds.
Chill before serving.
"The amount of butter can be varied according to taste. Really, it is necessary only to
prevent the banana from sticking or burning. Any surplus can be drained off before cooking
in water."
------------------
Banana Lemon Ginger Chutney

Recipe By :
Categories : East Indian Chutney
Appetizers *Indian

-------- ------------ --------------------------------
1 tablespoon peanut oil
1 onion -- thinly sliced
1 tablespoon fresh ginger -- minced
4 almost ripe bananas -- cut 1"
thick
1/2 cup brown sugar
1/4 cup fresh lemon juice -- (abt
1 lemon)
1/4 cup red wine vinegar
1 pinch ground mace
1 pinch nutmeg
ground cloves -- ground
cinnamon
salt and freshly cracked black
pepper -- to taste
In a large saute pan, heat the peanut oil over high heat until hot but not smoking. Add the
onion slices and saute, stirring occasionally, until translucent, about 5-6 minutes. Lower the
heat to medium, add the ginger, and saute an additional 1 minute. Add all the remaining
ingredients, bring to a simmer, reduce heat to low, and cook until the liquid is about as thick
as catsup, about 10-15 minutes.
Makes about 3 cups.
This chutney will keep, covered and refrigerated, about 2 weeks.
NOTES : Malay-speaking people brought to Africa as slaves brought their relishes and
chutneys with them. Later, Indian immigrants to South and East Africa added their versions
to the repertoire. As always, local ingredients and cooking traditions brought changes to
the original recipes, and a whole range of new chutneys were created.
This chutney, in the East African tradition, features the bananas and aromatic spices
central to to cooking of that region. It is best to use bananas that are just sligtly underripe,
since they keep their shape better. But don't use really green ones, or you will end up with
a bitter, chalky chutney.
This is particularly good with roasted or grilled game, such as duck, rabbit, or quail.
Source: Internet
------------------
Banana Peel Raita
Recipe By : Tarla Dal

*Indian Side Dish

-------- ------------ --------------------------------
1 banana peels -- (to 2)
500 grams curds
2 ripe bananas
rock salt -- to taste
artificial sweetener or sugar -- to taste
coriander leaves -- finely chopped
1/2 teaspoon jeera powder
Boil the washed banana peels in a little water in an open pan. Chop these finely. Chop the
bananas. Churn curds. Add the rest of the ingredients. Mix well and serve cold.
------------------
Banana Raita
Recipe By :
*Indian

-------- ------------ --------------------------------
2 large ripe bananas
1 dash cayenne
1/4 teaspoon salt
1 cup yogurt
Peel one of the bananas and put into a medium bowl. Mash it thoroughly with a fork until it is
a puree. Stir in the spices and salt; then stir in the yogurt until well blended. Peel the other
banana and slice in half lengthwise. Slice each half into 1/4-inch slices and add to the yogurt
mixture. Toss to blend. Spoon raita into a serving dish and garnish with a sprinkling of
cayenne pepper. Cover and chill at least 1 hour before serving.
Serve with the condiments you like, ie. lime chilies, Brinjal pickle (eggplant relish), chutney,
pappadums, ect.
serves 4
------------------
Banana Soynut Bread
Recipe By :
Categories : Bread - Quick Dressings
Breads Fruit
*Indian

-------- ------------ --------------------------------
1/2 cup margarine or shortening
1 cup sugar
2 eggs
1 1/2 cups bananas -- mashed
3 tablespoons vanilla soymilk
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup roasted soynuts -- coarsely chopped
Preheat oven to 350F. Coat a 9 x 5-inch loaf pan with vegetable cooking spray. Mix
shortening, sugar, eggs, bananas and soymilk with electric mixer. Add flour, baking soda
and salt. Mix well. Stir in soynuts. Pour into pan. Bake 1 hour or more, until knife inserted
in middle comes out clean.
Yield: One loaf cut into 14 slices

------------------
Banana-green Mango Chutney
Recipe By : The Thrill Of The Grill

Categories : Chutney East Indian
Appetizers *Indian

-------- ------------ --------------------------------
1 large yellow onion -- diced small
2 tablespoons peanut oil
1 unripe mango -- peeled & diced
-- small
1 cup white vinegar
1 cup fresh orange juice
1 pound very ripe bananas -- sliced 1/4" thick
1 tablespoon grated fresh ginger
1/2 cup raisins
1/2 cup dark brown sugar -- firmly packed
1 tablespoon finely chopped fresh serrano -- (or)
jalapeno chile -- (or)
3/4 tablespoon red pepper flakes
salt and freshly cracked black pepper -- to taste
1 teaspoon allspice
Saute the onion in the oil until clear, about 4 to 5 minutes. Add the mango and cook 2
minutes over medium heat. Add the vinegar and orange juice and bring to a simmer,
simmering for 10 minutes more. Add all of the remaining ingredients and bring the mixture
back to a simmer. As soon as a simmer is reached, remove the mixture from the heat and
cool to room temperature. Serve or store in the refrigerator, covered, for up to 2 weeks.
NOTE: Use this basic chutney with your very spicy hot dishes.
Yield: About 5 Cups
>From The Thrill Of The Grill by Chris Schlesinger & John Willouughby
------------------
Banana-lemon-ginger Chutney
Recipe By : Chris Schlesinger and John Willoughby

Appetizers *Indian

-------- ------------ --------------------------------
4 almost ripe bananas -- cut 1 inch thick
1/2 cup brown sugar
1/4 cup fresh lemon juice -- (about 1 lemon)
1 pinch ground mace -- ground nutmeg
ground cloves -- ground cinnamon
salt and freshly cracked black pepper -- to
taste
In a large saute pan, heat the peanut oil over high heat until hot but not smoking. Add the
onion slices and saute, stirring occasionally, until translucent, about 5-6 minutes. Lower the
heat to medium, add the ginger, and saute an additional 1 minute. Add all the remaining
ingredients, bring to a simmer, reduce heat to low, and cook until the liquid is about as thick
as catsup, about 10-15 minutes.
Makes about 3 cups.
This chutney will keep, covered and refrigerated, about 2 weeks.
------------------
NOTES : Malay-speaking people brought to Africa as slaves brought their relishes and
chutneys with them. Later, Indian immigrants to South and East Africa added their versions
to the repertoire. As always, local ingredients and cooking traditions brought changes to the
original recipes, and a whole range of new chutneys were created. This chutney, in the East
African tradition, features the bananas and aromatic spices central to to cooking of that
region. It is best to use bananas that are just sligtly underripe, since they keep their shape
better. But don't use really green ones, or you will end up with a bitter, chalky chutney.
Banda Kopir Tarkari (Vegetables Stir Fried With Spices)
Recipe By : Troth Wells, "The World in Your Kitchen: Vegetarian Recipes"

Vegetarian *Indian

-------- ------------ --------------------------------
1/2 pound potatoes (225 grams) -- cubed
1 -- finely chopped
1 bay leaf
1 cup cabbage -- finely sliced
1/2 cup peas
oil
salt
"In Bangladesh, cabbage is usually available in the market during the winter season, as are
tomatoes, peas and carrots. So this dish appears quite frequently at Bengali dinner tables
during the winter. In the markets where such vegetables are available year round, banda is
a popular standard." Meghna Guharthakurta, Dhaka, Bangladesh
Start by heating the oil in a heavy pan and put in the turmeric and some salt. Fry for a few
seconds and then add the cubed potatoes, turning frequently so that they turn yellow from
the turmeric. Cook them for 5-10 minutes (they will complete their cooking later) and remove
them from the oil and set aside. Adding more oil if necessary, now sauté the onion slices
until they are soft and transparent. Then add the bay leaf, cumin, ginger and chile powder.
Stir well and put in the tomatoes. When they have begun to break down, add the cabbage
bit by bit, stirring it in well so that it is sautéed in the spices. Cover and cook gently for 3-5
minutes. Finally put in the peas and semi-fried potatoes and seasoning. Mix well, replace the
cover and continue to cook for 5-10 minutes or until potatoes are ready.
------------------
Bandhakopir Ghanto
Recipe By :
*Indian
-------- ------------ --------------------------------
2 1/2 tablespoons mustard oil
3/4 pound potatoes -- cubed
6 cups cabbage -- finely shredded
1 teaspoon green chile -- chopped
1/4 cup water
3/4 teaspoon salt
1 1/4 teaspoons sugar
1 dash cayenne
1/2 cup green peas -- cooked
ghee -- optional
Heat 2 tbsp. oil in a Dutch oven. Add potatoes and sauté until they are medium brown, 10
minutes or so. Stir often. Using a slotted spoon, remove from the oil and set aside.
Add the remaining oil. Add cumin seeds and fry for a few seconds. Add cabbage, chile and
water. Lower heat and cook, uncovered, until the cabbage is limp, 8 minutes, stirring often.
Stir in the salt, turmeric, sugar, cayenne, another 2 tbsp. water and the potatoes.
Cover and simmer until the potatoes are tender. Then, add the peas and cook for 2 minutes.
Remove from heat, stir in the garam masala and let it stand, covered, for a few minutes.
Sprinkle with ghee if desired and serve.
Source: Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"
------------------
Bangaladumpa Menthi Aaku (Potato With Fenugreek Leaves)
Recipe By : http://members.tripod.com/~Amma/
Categories : Eggplant Curry
Potatoes Vegetables
Vegetarian *Indian

-------- ------------ --------------------------------
1/4 cup oil
salt -- to taste
***SET 1***
1 pound potatoes
1/2 pound fenugreek leaves
***SET 2***
8 curry leaves
5 cloves garlic
Add a few drops of water to the ingredients of Set 2 and make into a paste. Keep aside.
Cut potatoes into 1/2 inch pieces. Keep aside.
Wash fenugreek leaves, drain the water and spread on an absorbant cloth or paper towel.
In a non-stick skillet heat oil and add chopped onion, potato, turmeric and salt. Fry on
moderate heat until the potato pieces are almost cooked. Then add the paste and stir
thoroughly. After two minutes add fenugreek leaves and stir on high heat for five-seven
minutes.
This dish is excellent with Paratha.
------------------
Bangladesh Kurma or Korma
Recipe By :
Categories : Chicken Dressings
*Indian

-------- ------------ --------------------------------
1 1/2 pounds chicken breast -- skinned and
- cubed
6 tablespoons butter -- ghee or vegetable
oil
1 teaspoon saffron ground or yellow food
- coloring
4 tablespoons milk
4 teaspoons garlic puree
8 tablespoons onion puree
2 teaspoons garam masala 2 1/2 oz natural
- yoghurt
5 fluid ounces double cream
20 saffron strands -- (abt 1/10 gram)
salt to taste
***GARNISH***
2 tablespoons chopped fresh coriander leaves -- (cilantro)
30 almonds whole -- roasted
1. Heat the gee and mix the saffron powder or coloring with milk. 2. Heat the oil and
quickly 'seal' the chicken cubes by turning frequently for 2 minutes, then add the yellow milk
and stir-fri for 2 minutes. 3. Add the garlic and stir-fry for 1 minute, then add onion and stir-
fry for 3 minutes - enough to remove the moisture content. Now add the garam masala
and stir-fry for 2 more minutes. Your total frying time is around 10 minutes, and the chicken
is half cooked. 4. Add the yogurt, cream and ground almonds and when it starts to simmer
turn the heat down and stir-fry for 10 minutes more to ensure it does not stick, adding milk
or water as necessary. 5. Place saffron strands in a little warm water and extract as much
color as you can by gently mashing with a teaspoon. 6. Check that the chicken is cooked
right through by cutting a large piece across. Simmer on if required. Just prior to serving
add the saffron and salt to taste. Garnish with the coriander and almonds, and serve
immediately.
------------------
Barfi
Recipe By :
*Indian

-------- ------------ --------------------------------
1 cup maida
1/2 cup rawa
2 cups sugar
2 cups ghee
A little elaichi powder
2 small grains Kapur -- (2 to 3)
Heat 1 cup ghee and roast maida till a nice smell emanates and it turns a
light pink. Remove and keep aside.
In the same vessel heat 1 cup ghee and roast rawa till pink.
Prepare a sugar syrup by boiling the sugar in 1/2 cup water.
Mix the roasted maida, rawa and syrup adding the flavourings. Mix well
and pour into a well greased thali. Cool, cut and store.
------------------
Barfi (Nut Based Dessert)
Recipe By :
Categories : Desserts Sweets
*Indian

-------- ------------ --------------------------------
1 cup almond -- ground
1 cup cashews -- unsalted & ground
1 cup sugar
13 ounces evaporated milk
1/2 stick butter
Melt 1/2 stick of butter in a heavy skillet. Add milk. Stirring constantly, bring to a boil.
Low heat and cook until milk thickens. Add nuts and sugar. Stir. Cook for 10 minutes. Turn
off heat.
Pour mixture on to a flat dish and spread evenly with the back of a spoon. Cool. Cut into
small squares.
------------------
Barfi Badam (almond Cream Sweetmeat)
Recipe By :
Appetizers *Indian

-------- ------------ --------------------------------
4 cups milk
3/4 cup sugar
125 gram blanched almonds * -- (or)
1 cup ground almonds
1 pinch ground cardamom
2 tablespoons blanched pistachio nuts
edible silver leaf -- optional
*pulverised in a blender
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.
Yield: 16 pieces
------------------
Barfi Pista (Creamed Milk Sweetmeat)
Recipe By :
*Indian

-------- ------------ --------------------------------
1 pound powdered whole milk
1 1/2 cups water
4 ounces sugar
2 ounces ground pistachio
slivered pistachios
4 cardamom seeds
Sift the powdered milk. Gradually mix in the water, bring to the boil and cook over a
moderate heat, stirring continuously, until reduced to a very thick paste. Make a thick syrup
with the sugar and a little water, and add to the creamed milk. Add ground pistachios and
stir thoroughly. Cook again until it is a thick paste. Turn into square shallow tins or dishes,
spreading about 2 inches thick. Leave to stand for 8 hours. Press into it roughly broken
cardamom seeds and slivered pistachio. Cut into diamond shapes to serve.
------------------
Barrah Kebab
Recipe By :
Appetizers *Indian

-------- ------------ --------------------------------
6 lamb chump or shoulder chops -- total weight 2.2lbs
3 ounces natural yoghurt
2 tablespoons light malt vinegar
1 tablespoon ginger paste
1 tablespoon garlic paste
1/2 teaspoon crushed dried chillies -- up to 1
2 ounces onion -- chopped
2 teaspoons balti garam masala
1 teaspoon tandoori masala
2 tablespoons fresh mint leaves or 1tsp dried mint
1/2 ounce chopped fresh coriander leaves -- including the
-- tender stalks
1 teaspoon salt to taste
3 tablespoons sunflower -- corn or vegetable
-- oil
***GARNISH***
1/2 teaspoon tandoori chat masala
onion rings
lemon wedges
lettuce
cucumber
Prick both sides of the chops with a fork and lay them in a single layer
in a large shallow dish.
Place all the remaining ingredients, except the garnish, in a blender and
process to a fine paste. Pour this marinade over the chops, then stir and
lift them to make sure that the marinade is coating both sides.
Cover and leave to marinate for 4-6 hours or overnight in the

refrigerator. They can be left in the refrigerator for up to 48 hours.
Bring them to room temperature before cooking.
Preheat the grill to high and remove the grid from the grill pan. Line
the pan with foil and brush lightly with oil. Arrange the chops in the
grill pan and cook them under the hot grill, about 5 inches below the
element, for 5 minutes. Turn the chops over and cook for a further 5
minutes, then baste generously with the pan juices and reduce the heat to
medium.
Cook for 3-4 minutes and baste once more. Cook for a further 2-3 minutes
and turn them over again. Baste generously again and continue cooking for
5-6 minutes.
Transfer the chops to a serving dish, sprinkle the tandoori chat masala
over them and garnish with the onion, lemon and cucumber. Serve at once.
------------------
Basic Curry Powder (Indian Curry)
Recipe By : Jill Norman, "The Complete Book of Spices"

Categories : Curry Spices And Pastes
*Indian

-------- ------------ --------------------------------
6 dried red chiles
25 grams coriander seeds -- (1 oz)
2 teaspoons cumin seeds
1 teaspoon black peppercorns
10 fresh curry leaves
1 tablespoon ground turmeric
This medium-hot curry blend can be used in any dish that calls for curry powder.
Remove the seeds from the chiles. Dry roast the whole spices over a medium heat until
they darken, stirring or shaking the pan frequently to prevent burning. Leave to cool, then
grind to a powder. Dry roast the curry leaves in the pan for a few minutes, then grind and
add them to the mixture with the ginger and turmeric, blending well.
* To make Aromatic Curry Powder, add 1 tsp. ground cinnamon and 1/4 tsp. ground cloves
with the ginger and turmeric, and use only 2 or 3 chiles.
Source: Jill Norman "The Complete Book of Spices", Viking Studio Books, 1991 - ISBN 0-
670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and
spices- whole, mixed, ground.
------------------
Basic Garam Masala (Indian Spice)

*Indian

-------- ------------ --------------------------------
2 sticks cinnamon
3 bay leaves
40 grams cumin seeds -- (1 1/2 oz)
20 grams green or black cardamom seeds -- (3/4 oz)
20 grams black peppercorns -- (3/4 oz)
1 15 grams clo (1/2 oz)
15 grams ground mace -- (1/2 oz)
This is a version of the most common type of garam masala used throughout Uttar Pradesh
and the Punjab, which goes well with onion-based sauces for meats and poultry. It is a
spicy, pungent blend. Change the proportions to suit your taste and the dish.
Break the cinnamon sticks into pieces. Crumble the bay leaves. Heat a heavy frying pan
and after 2-3 minutes put in the whole spices. Dry roast over a medium heat until the color
darkens, stirring or shaking the pan frequently to prevent burning. Leave to cool, then grind
and blend with the mace. In an airtight container, the mixture will keep for 3-4 months.
* To make a mild and subtle Moghul Masala, use only green cardamoms, cinnamon, black
peppercorns, mace and a few cloves.
* For a hot Gujerati Masala, add sesame seeds, fennel seeds, ajowan seeds and chiles.
* For a mildish Kashmiri Masala, use black cumin seeds, green cardamoms, black
peppercorns, cloves, cinnamon, mace, and add a little grated nutmeg.
* For a hot Parsi Dhansak Masala, add fenugreek seeds, mustard seeds, chiles and ground
turmeric, and double the amount of coriander seeds.
------------------
Basic Gravy
Recipe By :
*Indian

-------- ------------ --------------------------------
1 tomato
1 onion
3 cloves garlic -- (3 to 4)
4 dry red chillies -- (deseeded)
1/2 cup curds
6 cashews broken -- (6 to 7)
1 tablespoon oil
1/2 teaspoon red chilli powder
3 pinches asafoetida -- (3 to 4)
3 pinches cinnamon-clove powder -- (3 to 4)
salt to taste
Grind all ingredients together except oil (use mixer if hand grinder not
available).
Heat oil, add paste, stir fry till oil separates.
Add 1 cup water, bring to boil, simmer till thick.
------------------
Basic Indian Rice
Recipe By : Gary Howard/tpogue@idsonline.com

Appetizers Grains
*Indian

-------- ------------ --------------------------------
1 1/2 cups long grain rice
1 small onion
1 tablespoon minced garlic
1 teaspoon black cumin seeds
3 1/2 cups wyler's chicken bouillon
Chop onion. Fry rice in oil until it starts to turn golden. Add onion and garlic and fry for two
more minutes. Be careful not to burn rice. Add cumin seed and stir for 30 seconds. Add
chicken bouillon and bring to boil. Boil uncovered until the liquid boils down just below the
surface of the rice and holes form in the rice. Cover and simmer until liquid is absorbed. Stir
rice to fluff and mix in vegetables.
------------------
Basmati Chaaval
Recipe By :
Appetizers *Indian

-------- ------------ --------------------------------
2 cups basmati rice
3/4 teaspoon salt
1 tablespoon unsalted butter
2 2/3 cups water
Pick the rice over and put in a bowl. Wash in several changes of water. Drain. Pour 3 times
the water you have rice over the rice and let soak for 30 minutes hour. Drain thoroughly.
Combine the rice, salt, butter and the water in a pot. Bring to a boil. Cover with a tight fitting
lid, turn heat to very low and cook for 20 minutes. Lift the lid, mix gently but quickly with a
fork and cover again. Cook for 5-10 minutes until tender.
------------------
Basmati Rice
Recipe By : Julie Sahni

Grains *Indian

-------- ------------ --------------------------------
2 cups basmati rice
3 1/2 quarts water -- to 4 quarts
salt
First wash rice in several changes of water, until the water is no longer milky. Do this by first
runing water over the rice in a strainer. Then place the rice in a bowl and fill with water (note
how milky the water becomes). Drain and fill the bowl again. Repeat until the water is
relatively clear.
Now place the rice in the bowl, cover by an inch with water, and let sit for 30 minutes.
Meanwhile, bring a large pot of water, 3 1/2 to 4 quarts, to a boil and add some salt. Drain
the rice and add it to the pot. Stir the rice for about 30 seconds so that it doesn't stick to the
bottom of the pot. Bring the water back to a boil and cook the rice, uncovered, for 5 minutes.
Drain, shake in the strainer or colander to rid the rice of excess water, and serve at once in a
heated dish. This recipe provides six servings.
Comments: Basmati rice has an earthy, perfumed fragrance all its own. It's a very light,
delicate rice and is perfect with curries and for pilafs. You can find it in Indian import stores
as well as stores that stock a good selection of grains. These are Julie Sahni's instructions
for cooking basmati rice. They are incredibly quick, simple, and fail-safe. The rice should be
cooked just before serving. It takes only 5 minutes. Make sure you have a warm serving
dish ready.
Recipe Source: ENTERTAINING LIGHT by Martha Rose Shulman (c) 1991 Bantam
Books, New York - 465 pages - $25.00 As reprinted in the May/Jun, 1992 issue of
Cookbook Digest
------------------

Basmati Rice Pilaf
Recipe By :

-------- ------------ --------------------------------
1 cup Basmati rice
1 small onion
3 medium carrots
1 bay leaf
2 cloves
4 black peppercorns
2 tablespoons butter
1 tablespoon kosher salt -- (or to taste)
Wash the rice in cool water, squeezing gently with your fingers, until the water runs clear.
Put the rice in about 2 cups of cool water to soak for 20 minutes. Strain soak water into
saucepan and heat. Leave rice to dry in strainer. Preheat oven to 350F.
While rice is drying, chop onion finely and set aside. Dice carrots and set aside. Measure
spices.
When rice is dry, heat oil over medium-high flame in heavy, oven-proof skillet or casserole
dish. Add spices. When spices become fragrant, add butter and onions. Cook until onions
are tender and light golden brown. Add carrots and cook for 3-5 minutes.
Add rice and cook, stirring very gently for 5 minutes. Add salt and heated soak water, bring
to boil. Reduce heat and simmer until water on top of rice has boiled off. Cover tightly and
cook for 20 minutes at 350F. Remove from oven, let rest for 10 minutes, then serve.
------------------
NOTES : * Basmati Rice with Carrots -- This is a delicate, fragrant rice dish, one of our
favorites. I got the recipe from an Indian cooking class. It's a bit of work, but well worth it.
Basmati Rice Pilaf With Carrots
Recipe By :
Categories : Rice Vegetarian
*Indian

-------- ------------ --------------------------------
1 cup Basmati rice*
1 small onion
3 medium carrots
1 bay leaf
1 cinnamon stick -- crumbled
2 cloves
4 black peppercorns
1 tablespoon light vegetable oil
1 tablespoon kosher salt -- (or to taste)
* Purchase from Indian grocery or gourmet shop.
1 Wash the rice in cool water, squeezing gently with your fingers, until the water runs clear.
Put the rice in 2 cups of cool water to soak for 20 minutes.
2 Strain soak water into saucepan and heat. Leave rice to dry in strainer. Preheat oven to
350F.
3 While rice is drying, chop onion finely and set aside. Dice carrots and set aside. Measure
spices.
4 When rice is dry, heat oil over medium high flame in heavy, oven-proof skillet or casserole
dish. Add spices.
5 When spices become fragrant, add butter and onions. Cook until onions are tender and
light golden brown. Add carrots and cook for 3-5 minutes.
6 Add rice and cook, stirring very gently for 5 minutes.
7 Add salt and heated soak water, bring to boil. Reduce heat and simmer until water on top
of rice has boiled off.
8 Cover tightly and cook for 20 minutes at 350F.
9 Remove from oven, let rest for 10 minutes, then serve.
Source: Sharon Raghavachary
------------------
NOTES : This is a delicate, fragrant rice dish, one of our favorites. I got the recipe from an
Indian cooking class. It's a bit of work, but well worth it.
Basmati Rice With Nuts And Dried Fruit
Recipe By :
Fruit *Indian
-------- ------------ --------------------------------
1 1/2 cups uncooked Basmati rice or
other long grain rice
1 small onion -- thinly sliced
1 tablespoon minced ginger
2 teaspoons minced garlic
2 jalapeno or serrano chiles -- minced
1/2 teaspoon salt
1 pinch white pepper
3 cups chicken broth -- or vegetable broth,
-- or water
1/4 cup dried apricots -- diced
1/4 cup toasted walnuts -- coarsely chopped
1/4 cup toasted cashew halves
1/4 cup pitted prunes -- chopped
2 tablespoons green onion -- chopped
2 tablespoons toasted coconut
1/4 cup plum sauce
Soak the rice in water to cover for 30 minutes; drain.
Heat a 3 quart pan over medium high heat until hot Add the oil and the onion. Cook, stirring
until the onion is lightly browned, about 1 minute. Add the ginger, garlic, chiles, garam
masala, salt, and pepper and cook for 10 seconds. Add the rice and cook, stirring, until the
mixture is well coated with the oil, about 1 minute.
Add the broth and bring to a boil. Cook, uncovered, over medium high heat until the liquid
drops to the level of the rice. Reduce the heat, cover and simmer on low until the rice is
tender, about 15 minutes.
Remove the rice to a serving platter. Sprinkle the apricots, nuts, prunes, green onion and
coconut over the rice. Serve with the plum sauce on the side.
Note: Can substitute raisins for prunes.
Source: The Well Seasoned Wok
------------------
Basmati Rice With Raisins, Nuts and Peas
Recipe By : Bon App‚tit - September 1995

Appetizers *Indian
-------- ------------ --------------------------------
2 cups basmati rice
2 small onions -- thinly sliced
8 whole cloves
6 whole cardamom pods
3 bay leaves
1 stick cinnamon
4 cups water
1/4 cup whipping cream
1 teaspoon salt
1/4 teaspoon saffron threads
1 1/2 cups frozen peas
1/4 cup chopped almonds
1/4 cup chopped cashews
1/4 cup raisins
Rinse rice under cold running water. Place rice in large bowl. Add enough water to cover by
3 inches. Let stand 20 minutes. Drain.
Heat oil in heavy large saucepan over medium-high heat. Add onions; saut‚ until golden,
about 8 minutes. Add cumin, peppercorns, cloves, cardamom, bay leaves and cinnamon;
saut‚ until onions are brown, about 4 minutes.
Add rice to spices and stir 2 minutes. Add 4 cups water, cream, salt and saffron. Bring to
boil. Reduce heat to low. Cover saucepan almost completely and cook until almost all liquid
is absorbed, about 20 minutes.
Add peas to rice. Cover and simmer until rice is tender, about 5 minutes. Season with salt
and pepper. Sprinkle with nuts and raisins.
This side dish has whole peppercorns, cardamom and cloves. They are not meant to be
eaten, so discard them when serving the rice.
------------------
Basmati Rice With Spices and Saffron
Recipe By :
*Indian
-------- ------------ --------------------------------
1 teaspoon saffron
2 tablespoons warm milk
2 cups basmati rice
2 tablespoons oil
5 cardamom pods
2 cinnamon sticks
In a small container, soak saffron in warm milk. Wash rice. Soak in a bowl with 5 cups of
water and 1/2 teaspoon of salt for 30 minutes, then drain. Heat the oil over medium heat in
pot, put in the cardamom pods and cinnamon sticks, and stir a few times. add the rice, frying
and stirring about a minute. Add 2 1/4 cups water and 3/4 teaspoon salt. Bring to a boil,
cover, reduce heat to very low, and cook for 20 minutes. Fluff rice, pour the saffron milk in 2
or 3 streaks over the rice. Cover and keep cooking another 10 minutes or until rice is done.
serves 6
------------------
Basudi (a Milky Sweet Dish)
Recipe By :
Appetizers *Indian

-------- ------------ --------------------------------
2 liters milk
3 tablespoons ghee or unsalted butter
150 gram sugar
1 teaspoon ground cardamom seeds
Grease a non-stick or heavy based pan with ghee or butter pour in milk. Keep on low heat
and keep stirring, any cream that forms must be kept being stirred in. Continue this process
until the milk becomes extremely thick and creamy it won't be totally smooth because you
have kept stirring in the broken cream that has formed on the top. Once done take off the
heat and add the sugar stir really well. From two liters of milk you should have now
condensed to about 750 grams of milk it's up to you how much time you want to spend over
the hot stove. If you like it sweet you can add more sugar if you don't add less. Sprinkle the
cardamom seeds on top and serve cold. Keep in fridge. In India there are some towns
where 'basudi' or 'rabdi' which is very similar is extremely famous especially in some of the
pilgramage places. The little shops there put the milk on boil for the whole day, and as the
day wears on it gets thicker and thicker tasting like nectar by the evening.
------------------
Basundi (Creamy Milk Pudding)
Recipe By : Dakshin by Chandra Padmanabhan

Categories : Desserts *Indian

-------- ------------ --------------------------------
12 cups milk
1/2 cup sugar
6 whole cardamoms -- (to 8), crushed
1 teaspoon saffron
1/4 cup hot milk -- (extra)
2 tablespoons chopped pistachios -- to garnish
Place the milk in a heavy saucepan and bring to the boil, stirring constantly. Keep stirring
and simmer until the milk reduces to one-third its original quantity.
Add the sugar and simmer for 5 more minutes. Now add the crushed cardamoms. Dissolve
the saffron in 1/4 cup hot milk and add to the milk pudding. Stir thoroughly.
Garnish with the chopped pistachios. Serve chilled.
Source: "Dakshin, Vegetarian Cuisine From South India", by Chandra Padmanabhan
------------------
Batata (potato) Cutlets
Recipe By :
Appetizers *Indian
-------- ------------ --------------------------------
1 1/4 pounds old potatoes
3 ounces unroasted -- shelled cashews
2 tablespoons sunflower oil
1 medium onion -- finely chopped
1 fresh green chillies -- seeded and chopped,
-- up to 2
2 large clov garlic -- peeled and crushed
1/4 teaspoon chilli powder -- up to /2, up to
1 teaspoon salt
1/2 ounce chopped -- fresh coriander
-- leaves including
-- the tender stalks
1 tablespoon lime juice
1 ounce plain flour
1 medium egg -- beaten
3 1/2 ounces soft white breadcrumbs
oil for frying
Boil the potatoes in their skins. Cool, peel and mash them. Lightly
crush the cashews with a rolling pin. Heat the oil over a medium heat and
add the mustard seeds. As soon as they begin to pop, add the cumin seeds
and allow the seeds to crackle in the hot oil for a few seconds.
Add the onions, green chillies and garlic. Stir and fry until the onions
are a pale golden colour. Stir in the turmeric, chilli powder, salt and
coriander leaves. Remove from the heat.
Add the mashed potato, cashews and lime juice to the onion mixture and mix
thoroughly. Divide the mixture into 8 equal-sized portions and shape into
flat oval shaped cutlets. Dust each cutlet in flour, then dip in beaten
egg and roll in breadcrumbs.
Heat a little oil in a frying pan over a medium heat. You can also use an
electric deep fat fryer if you wish. Fry the cutlets for about 5-7
minutes until golden brown and drain on absorbent paper. Serve with a
crisp salad for a light lunch or supper or as a starter with brinjal
pickle.
Unsuitable for freezing.

------------------
Batata Paua
Recipe By :
*Indian

-------- ------------ --------------------------------
2 medium potatoes -- cut in small cubes
2 cups paua
1 green chilli -- finely chopped
1/4 teaspoon ginger -- crushed
salt -- to taste
1 dried red chilli
2 tablespoons oil
1 1/2 teaspoons sugar -- optional
2 tablespoons sesame seeds
5 cashew nuts -- (to 6), optional
1 handful raisins -- optional
1/2 cup sweetcorn
finely chopped coriander -- to garnish
This dish is not a 'chaat' dish but neverthless it is often made for breakfast or as a filler in-
between meals and is really good to take on a picnic! This dish is made with potatoes and
flattened rice flakes, they are called paua. These can be obtained from most good Indian
grocers. Make sure that the sell by date is not gone as old paua taste really awful!
Wash the paua under cold water until it runs reasonably clear. Make sure there are no
actual rice bits in them as sometimes you can find some still husked rice or unedible forgien
bodies that will break your teeth! Leave aside in a colander so the water soaks into them.
Heat the oil in a large wok or pan, Once hot add the dried red chilli, and cumin seeds. Wait
till they pop, and then add the sesame seeds, raisins and cashew nuts. Take off the heat
and stir until the raisins are all puffed up. Now add the potatoes, sweetcorn, green chilli,
ginger, salt and tumeric powder. Stir well, cover and cook on gentle heat until potatoes are
done. Now add the paua and stir really well. Then add the lemon juice and sugar cover and
cook on really slow heat for another 10/15 mins. If the mixture looks too dry add a little water
but not too much otherwise it will go into a soggy lump. If it is already too soggy then take
the cover off. The consistancy should be just slightly soggy. Taste it you may need a little
more salt or sugar or even lemon juice, I like it tangy!
Garnish with coriander if you have and enjoy! A variation on this is to add chopped onions at
the potato stage. That too tastes yummy.
Batata paua can be eaten hot or cold and you can keep it in the fridge till the next day too.
------------------
Batate Bhaji
Recipe By :
*Indian

-------- ------------ --------------------------------
3 large potatoes boiled -- peeled
4 green chillies chopped
1/2 teaspoon mintleaves finely chopped
2 teaspoons coriander leaves finely chopped
8 curry leaves chopped -- (8 to 10)
salt to taste
2 tablespoons oil
Chop potatoes into medium pieces.
Heat oil in a heavy saucepan.
Add seeds, asafoetida, allow to splutter.
Add ginger, chillies, garlic, stirfry for 1 minute.
Add mint leaves, curry leaves, stir. Add potatoes.
Add salt, turmeric, lemon juice, stir well.
Cook for 3-4 minutes or till oil separates.
Add coriander, stir gently.
Serve hot with puris, parathas or phulka. (refer rotis, naans, etc.)
Makes: 4 servings
Shelflife:Best fresh
------------------
Batate Palya - Potato Curry W/ Lima Bean- Mangalore, India

Appetizers *Indian

-------- ------------ --------------------------------
1 teaspoon ground coriander
1 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
6 large potatoes -- diced
4 large tomatoes -- sliced
1/2 cup water
2 cups frozen lima beans
salt to taste
1/2 cup cilantro leaves -- for garnish
In skillet heat oil over medium heat for 1 minute, add onions and fry for about 1 minute. Add
garlic and ginger and continue frying for 1 minute. Add ground spices, mix well and add
potatoes and tomatoes along with water and cook covered for 12 minutes. Add lima beans,
mix, and cook for 5 minutes. Just before serving add salt and garnish.
------------------
Bati
Recipe By :
East Indian Breads

-------- ------------ --------------------------------
500 grams atta
5 grams baking powder
350 grams desi ghee for the baking tray
Sieve the atta with the baking powder and salt. Make a bay in the sieved
atta, pour approximately 330 ml of water in it and mix gradually. Knead
to make dough and cover with a moist cloth and keep aside for 20 minutes.
Add 80 gm of ghee and kneed gradually into the dough. Keep it aside for
10 minutes. Divide into 16 equal portions, make balls cover and keep
Make each ball into a pedha, cover and keep aside until ready to bake.
Pre-heat the oven to 350 degree F. Grease the baking tray with ghee,
arrange the pedhas on it and bake in the oven for 15 to 18 minutes.
Remove, depress on one side to crack open the crust, pour melted ghee with
a spoon and serve immediately.
Converted by MC_Buster.
------------------
Batura
Recipe By : Southall restaurant in Bukit Damansara

Categories : Breads East Indian
Appetizers *Indian
-------- ------------ --------------------------------
200 gram plain flour
50 grams fresh milk
50 grams ghee
1 pinches salt
1 pinches yeast
1 tablespoon fresh yoghurt
1/2 teaspoon baking powder
corn oil -- for deep-frying
Mix all the ingredients together and knead the dough until soft. Leave it aside to rise for 30
minutes. Meanwhile, heat up oil for frying. Divide the dough into four balls and flatten them
out by pressing (the dough) with bare hands until they are about 17cm in diameter. Fry them
in hot oil for a few seconds until they puff up and turn golden in colour. Dab the baturas with
paper towels to remove excess oil before serving.
Makes four.
------------------
Beans Usili (Beans With Ground Pulse)
Recipe By : Southern Delights by Parwathy Akhileswaran

Categories : Beans Dals
*Indian

-------- ------------ --------------------------------
1 1/4 pounds green beans
salt -- to taste
***FOR USILI***
1 cup toor dal, cleaned and soaked -- for 1/2 hour
3 red chiles
4 green chiles
1 sprig curry leaves -- (a few)
1/4 teaspoon asafetida
1 tablespoon coconut oil
***FOR SEASONING***
1 teaspoon black gram dal
2 red chiles -- broken
Heat oil and mustard seeds, black gram dal and red chiles. When brown, add beans (cut
into 1/2 cm. pieces), salt and turmeric. Cook until done. If there is any excess water,
remove it. Grind toor dal to a coarse paste adding green chiles, red chiles, curry leaves and
asafetida.
Heat one tablespoon oil and add ground paste. Cook on a low fire until dry. Break up the
dal with a fork and add the cooked vegetables. Cook on a low fire until dry. Serve hot.
You can substitute cabbage for the beans.
------------------
Bebinca Cake
Recipe By :
Categories : *Indian Cakes And Frostings
Desserts

-------- ------------ --------------------------------
200 grams maida (white flour)
10 egg yolks
500 grams sugar
1 cup coconut juice (thick)
1/4 teaspoon nutmeg, powdered
200 grams ghee or vegetable oil
Take the coconut milk, mix it with the maida, sugar and egg yolks.
Stir thoroughly untill sugar has dissolved, add nutmeg powder and keep aside.
Heat a little ghee in a pan and pour in one cup of batter. Bake till brown. Add another
spoonful of ghee and another cup of batter.
Bake and repeat this until all the batter is used up.
Turn the bebinca upside down and cool before serving.
Note: Baking of bebinca is traditionally baked over a slow fire.
------------------

Beef Korma
Recipe By : BHandG (Hot and Spicy)

Categories : Beef Dressings
Dutch Oven Lamb
*Indian

-------- ------------ --------------------------------
1 tablespoon coriander seed
1 tablespoon cumin seed
1 teaspoon cardamom seed -- (without pods)
1 teaspoon crushed red pepper
6 whole cloves
1/3 cup water
1/4 cup blanched slivered almonds
8 cloves garlic
1 tablespoon gingerroot -- coarsely chopped
2 pounds beef or lamb stewing meat
-- cut into 1-inch
-- cubes
1 tablespoon cooking oil
2 medium onions -- thinly sliced and
-- separated in rings
1/2 cup water
1/2 cup plain yogurt
2 tablespoons all-purpose flour
2 tablespoons snipped coriander or parsley
indian spiced rice or hot cooked rice
In a blender container combine coriander seed, cumin seed, cardamom seed, crushed red
pepper, and whole cloves. Cover the blender container and grind the spices into a fine
powder.
Add 1/3 cup water, the slivered blanched almonds, garlic cloves, gingerroot, salt and ground
cinnamon. Cover the blender container and blend till the mixture has a pasted consistency.
In a 4 quart saucepan or Dutch oven brown 1/2 of the meat on all sides in 1 tablespoon hot
oil; remove. Repeat with remaining meat, add 1 tablespoon additional oil, if needed; remove.
Heat 2 tablespoons oil in the saucepan; add onions. Cook and stir over medium-high heat
for 8-10 minutes or till onions begin to brown. Reduce heat to medium. Add blended spice
mixture; cook and stir 3-4 minutes more or till slightly browned.
Add meat and 1/2 cup water to the saucepan. Cover and simmer for 1 1/2 to 1 3/4 hours or
till meat is tender; stir occasionally.
Stir together whipping cream, yogurt, flour, and garam masala. Stir mixture into Dutch oven;
Cook and stir till thickened and bubbly. Cook and stir 1-2 minutes more.
Transfer to serving bowl; sprinkle with coriander or parsley. Serve with Indian Spiced Rice or
hot cooked rice.
------------------
NOTES : One of the classic recipes of northern India is the Korma. Rich with yogurt, cream
and aromatic spices, it typically is served on special occasions. The name actually means
"braise" and describes the method in which the blended spices in liquid penetrate the meat.
Beef Or Lamb Baked With Yogurt And Black Pepper
Recipe By :
Categories : Beef Curry
Lamb *Indian

-------- ------------ --------------------------------
6 tablespoons oil
2 pounds boneless stewing beef or lamb -- cut in 1 1/2in
-- cubes
2 1/2 large onions -- finely chopped
1/2 teaspoon ginger root
1/4 teaspoon cayenne pepper -- (to taste)
2 teaspoons salt
1/2 pint plain yogurt -- lightly beaten
Heat oil in casserole dish over med-high heat. Brown meat in single layer in batches.
Remove browned meat to bowl.
Reduce heat to med. Add onions and garlic and fry 10mins. Return meat to casserole. Add
remaining ingredients except yogurt. Stir 1 min. add yogurt and bring to a simmer.
Cover with aluminum foil and then with casserole lid. Bake in preheated 350F oven 1 1/2
hours. Meat should be tender. If not add 1/2 cup water and bake another 25 mins.
Great with rice or naan.
Serves 4-6
------------------
Beef Smoore - India

*Indian

-------- ------------ --------------------------------
4 pounds beefsteak - tender
1 2 inch ginger -- minced
1/4 cup ceylon dark curry powder -- see recipe
6 bay leaves
1 1 inch cinnamon stick -- crushed
1/2 cup rice or white vinegar
3 limes -- pickled in brine
4 cups coconut milk
salt to taste
1 tablespoon olive oil
1 1/2 cups fresh cilantro leaves
Using tip of sharp knife, puncture steaks all over. Place steaks in large skillet. Combine the
onions, garlic ginger, Ceylon Dark Curry Powder, bay leaves, cinnamon, vinegar, limes,
tomatoes, and 2 cups of the coconut milk in a bowl. Pour the mixture over steaks and cook
covered for about 40 minutes on low heat. Add remaining 2 cups of coconut milk and cook
uncovered for 15 minutes. Add salt and simmer for 2 minutes.
Remove meat, cool, and cut into thin slices. Reserve the curry gravy, remove bay leaves
and keep warm. In a skillet, heat the oil for 2 minutes. Add meat and fry for 3 minutes.
Place meat pieces in a serving dish, pour gravy over them and garnish with cilantro.
------------------
Beef Tikka
Recipe By :
Categories : Beef *Indian

-------- ------------ --------------------------------
1/2 kilogram beef -- cubed
2 tablespoons unripe papaya -- (ground)
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
salt to taste
2 tablespoons yogurt
1 teaspoon chile powder or 1 tbs chopped green chile
Mix together all the spices and yogurt and papaya and coat the beef cubes with it. Leave to
marinate for 5-6 hours preferably overnight.
Then grill over charcoal.
------------------
Beef Vindaloo
Recipe By : Graham Kerr's Favorite Dishes:

Categories : Beef Vindaloo
Appetizers *Indian

-------- ------------ --------------------------------
2 pounds beef -- in 1" chunks
14 garlic cloves
4 chiles -- small/red/hot/dried
1/4 teaspoon ginger
1 teaspoon english mustard
1 lemon
1/4 cup sugar -- granulated
3 tablespoons poppy seeds
1 onion -- small
1/2 cup tomato paste
2 bay leaves
6 cloves -- whole
clarified butter
------------------
Beet Cheera Pachadi (Curries)
Recipe By : Rasa W1, Kerala Vegetarian Restaurant, London

Categories : Vegetables Appetizers
*Indian

-------- ------------ --------------------------------
4 large fresh beet root
3 1/2 ounces fresh grated coconut
2 whole green chiles -- chopped
1 piece fresh ginger -- (1"), chopped
1 teaspoon ground black mustard seeds
1 teaspoon turmeric
8 ounces fresh spinach leaves -- washed
1 cup natural yogurt
salt and pepper
***Garnish***
fresh spinach -- wilted
tomato wedges
fresh curry leaves
Prep: Trim the beet root, peel and cut into 10 mm cubes
1. Cook the beet root in a pan of lightly salted boiling water for 15-20 minutes until tender.
Meanwhile, using a pestle and mortar or a food processor, grind or process the coconut,
chiles, ginger and black mustard seeds to a fine paste.
2. Heat the oil in a large frying pan and add the mustard seeds. Cook for 1 minute until they
begin to pop. Add the curry leaves, beet root, turmeric, chile powder and salt and pepper
and cook over a low heat for 10 minutes, stirring occasionally.
3. Stir in the coconut mixture and spinach and cook over a low heat until the spinach has
wilted. Cover and cook for 10 minutes, stirring occasionally. Remove from the heat and stir
in the yogurt. Serve garnished with fresh wilted spinach, tomato wedges and fresh curry
leaves.
Recipes from "Rasa W1," Kerala Vegetarian Restaurant, 6 Dering St., London.
Owners/chefs Das and Alison Sreedharan.
Description: "Dry curries garnish with spinach and curry leaves."
Source: BBC Vegetarian Aug 98
Start to Finish Time: 1:15
NOTE: This curry retains the flavor of the beet root despite the spices. If using pre-packed
beet root, make sure it's not in vinegar.
------------------
Beetroot Halwa
Recipe By :
*Indian

-------- ------------ --------------------------------
1 kilogram beetroot
1 1/2 liters milk
400 gm sugar -- (400 to 500)
elaichi powder -- (cardomon)
saffron few flakes
1 tablespoon ghee
Peel and grate beetroot
Put milk and beetroot in a heavy saucepan. Boil till thick, stirring
occassionally. Once it starts thickening, stir continuously. Add sugar
and cook further till thickens. Add ghee, elaichi, saffron and colour.
Stir on low heat till the mixture collects in a soft ball or the ghee
oozes out. Serve hot, decorated with a chopped almond or pista.
------------------
Beets And Carrots With West Indian Spices
Recipe By :
Categories : Vegetables Curry
*Indian

-------- ------------ --------------------------------
1 pound Beets (about 4 medium)
1 pound Carrots -- sliced
2 tablespoons Grated fresh gingerroot
1/2 cup Brown sugar
1/2 cup Orange juice
1/4 cup Cider vinegar
Grated zest of 1 orange
1/2 teaspoon Ground cinnamon
1/2 teaspoon Mace
Wash the beets well and cut off the leaves, leaving an inch or so of stem. Cover with cold
water, bring to a boil and simmer, covered until tender, about 40 minutes. Drain and cover
with cool or lukewarm water. When cool enough to handle, slip off the skins. Cut the beets
into slices or chunks.
Peel and cut the carrots into slices or chunks, resembling the beets in size and style. Steam
or boil in lightly salted water about 5 minutes or until tender but not soft. Drain.
Combine the ginger, sugar, orange juice, vinegar, orange zest and spices in a saucepan and
bring the mixture to a simmer. Cook until thickened. Simmer the cooked beets and carrots in
this sauce for about 5 minutes.
Note: Alternatively, you may bake the beets in a foil-covered pan for about an hour. When
cool, slip off the skins. Cut the beets into slices or chunks.
Since I didn't want to waste the beet tops, I sliced the green beet tops and steamed them and
when I combined the sauce with the cooked beets and carrots, I also added the steamed
beet tops.
This came from the Eat More, Weigh Less book by Dr. Dean Ornish.
------------------
Begun Kalia - Colorful Eggplant
Recipe By : "Sampling The Cuisine of India" by Sambhu Banik

Eggplant *Indian

-------- ------------ --------------------------------
2 pounds eggplants, small type
4 cups oil or ghee -- for frying
6 cloves
6 whole cardamom pods -- crushed
1 piece cinnamon -- crushed (2 inch)
1 tablespoon cayenne powder
1 cup yogurt
1 tablespoon salt -- (or), to taste
Cut each eggplant lengthwise into 4 equal pieces. Heat oil or ghee in a pan and fry eggplant
pieces until brown and tender. Drain on paper towels.
In another pan, heat the 2 tbsp. oil or ghee. Add cloves, cardamom, cinnamon. Fry for 1/2
minute. Add turmeric, cayenne, yogurt and salt. Reduce heat and simmer for 2-3 minutes.
Add fried eggplants, spooning yogurt mixture over eggplant. Remove from heat.
Serve either hot or at room temperature with rice or Indian bread, (Naan, Roti, etc) or as a
side dish.
------------------
Beingan Bharta--indian Eggplant
Recipe By :
Appetizers *Indian

-------- ------------ --------------------------------
1 large eggplant
1 green chili pepper -- thinly sliced
1 pinch asafoetida -- optional
2 teaspoons salt
fresh cilantro -- ("a healthy
-- amount"), chopped
vegetable oil -- for frying
The eggplant should be grilled first to give the dish a nice smokey flavor. You can do this
either by putting the whole eggplant on an outdoor grill and turning a couple of times, or you
can grill it on a gas range. First remove the stems and leaves so they won't burn. Put down
some tin foil in the well of the burner to catch the juice which will come out. Place the metal
burner on top and grill the eggplant directly on it. The outside of the eggplant will burn as the
inside cooks, turn it frequently. Once cooked, let it cool until you can comfortably handle it.
Peel the skin off--this should be easy because it is burnt, but if a little bit of skin sticks, that's
fine.
Heat about a tablespoon of oil in a frying pan or wok. Don't let it get too hot, though--
because you want the heat on low as you add the mustard seeds. Let the seeds pop gently
in the oil, then add the onion. Fry until translucent. Add the eggplant, asafetida, green chili,
and salt. Fry for 5-10 minutes. Add the chopped cilantro about a minute before serving.
Enjoy with flat bread (naan or chapatis) or plain old pita.
------------------
Bell Pepper Curry
Recipe By : Raj Ganesan

Appetizers *Indian

-------- ------------ --------------------------------
3 green bell peppers -- (to 4), diced
3 tablespoons chick-pea flour -- (to 4)
1 tablespoon oil -- (to 2)
1 pinch turmeric
1 teaspoon chilli powder -- (or), to taste
salt -- to taste
peanuts
1 pinch asafoetida
***optional items***
urrd dal - this makes it crunchy -- or
chana dal
Heat oil in a pan. Add mustard seeds when the oil is smoking. Wait for the seeds to sputter.
Add cumin seeds, (optional) dals, peanuts, asafoetida. Drop the peppers in.
Add turmeric, chilli powder and salt. Saute till the peppers are slightly tender. Add the
chickpea flour and mix well.
Saute until the flour makes a nice golden brown crust.
Serve hot with dal and rice.
------------------
Belluli (Garlic) Chutney
Recipe By :
Categories : Chutney Condiments
*Indian

-------- ------------ --------------------------------
1/4 cup fresh coconut grated
1 whole pod garlic -- peeled and cleaned
10 whole red chiles
3 strips tamarind wetted and chopped
salt to taste
Stone grind all ingredients together. Or use a small electric grinder. Use as little water as
possible while grinding.
Refrigerate, and use as required after diluting a bit.
Karnataka region
------------------
Bengal Beans (kabli Chenna)

Recipe By : Indian Cooking, Khalid Aziz
*Indian Bengali

-------- ------------ --------------------------------
12 ounces bengal beans -- (lentils), rinsed
-- and drained
4 ounces ghee -- (or cooking oil)
1 medium onion
2 cloves garlic
2 tablespoons fresh ginger
1 teaspoon coriander seed
1 teaspoon fenugreek seed
Wash the Bengal beans well in plenty of water, put into a saucepan and add just enough
water to cover them. Bring to the boil, reduce the heat and cover the saucepan with a tight-
fitting lid. Simmer gently until the beans are just starting to become tender adding more
water if necessary.
Heat the ghee or cooking oil in a heavy saucepan. Peel and finely slice the onion, garlic and
ginger and fry them until they soften. Then add the coriander and fenugreek seeds and
continue to cook for a further 2-3 minutes. Add the turmeric, cumin and chili powder. Stir
well for another minute.
Drain the water from the beans and add the beans to the saucepan, turning well to ensure
they are well coated with the spice mixture. Pour on the vinegar and continue to dry fry until
the beans are completely cooked through.
------------------
Bengal Curry Of Lamb
Recipe By :
Categories : Lamb Curry
*Indian Bengali

-------- ------------ --------------------------------
2 1/2 pounds lean lamb shoulder
1/4 teaspoon dried mint -- crushed
1/4 cup butter
2 cups milk
2/3 cup onion -- chopped fine
1/2 cup coconut milk -- (see instructions
3 tablespoons crystallized ginger -- chopped
1/2 cup coconut -- grated
1/2 teaspoon granulated sugar
1/2 cup lime juice
1/8 teaspoon black pepper -- ground
1/2 cup heavy cream
2 teaspoons salt
3 tablespoons curry powder
To prepare coconut milk: Remove the shell and the brown inner skin from the meat of a fully
ripe coconut. Chop the meat (you may substitute 1 cup of packaged shredded coconut for
the chopped coconut meat). Combine the chopped coconut meat with one cup of scalded
whole milk. Let stand for 20 minutes. You may also use prepared coconut extract available
in Indian and Asian markets.
Remove bones and fat from the lamb. Cut the meat into 1" cubes. Melt half the butter in a
large, heavy pan. Add the onion. Cook until tender (about 5 minutes). Use a slotted spoon
to remove the onion. Set aside. Add the remaining butter to the pan. Brown the lamb cubes
on all sides. Return the onion to the pan. Add the ginger, sugar, pepper, salt, curry powder,
mint and milk. Mix well.
Cover. Simmer over low heat for 1 hour. Add the coconut milk and grated coconut.
Cover. Cook for 5 minutes. Gradually stir in the lime juice.
Slowly blend in the cream. Cook over low heat (DON'T LET IT BOIL !) until the lamb is
tender (10-15 minutes).
Serve over hot, fluffy rice.
------------------
Bengal Gram Dal Poli
Recipe By : Cook And See (Samaithu Par) by S. Meenakshi Ammal

Categories : Coconut Dals
Appetizers *Indian
Bengali

-------- ------------ --------------------------------
1/2 liter bengal gram dhal
1/2 coconut
430 gram jaggery or
500 gram sugar
cardamom powder
450 gram maida flour or
300 gram white wheat flour -- for outer covering
1/2 teaspoon salt
oil
1 teaspoon ghee -- for each poli
Knead the maida flour (or white wheat flour) with salt and turmeric, adding enough water.
Add a ladle of oil and knead the dough into a soft one.
Soak the Bengal gram dhal a little and wash well. Remove stones. Boil water. Add the dhal
and cook. Cook well and empty into a colander. After the water is drained, take the cooked
dhal (in a uruli) and keep over the oven. Add the scraped coconut, sugar or jaggery and
cook and turn the mixture till the sugar or jaggery dissolves and hardens into a "Halwa".
Remove from fire. Peel 10 or 12 cardamoms and mix.
Wash and wipe dry a stone mortar. Grind the cooked Bengal gram halwa in it into a very
very smooth paste, and roll the paste into small balls of a lime size. Take a little of the dough
and flatten into a poori on a greased plantain leaf. Keep the fillings, gather the edges of the
poori and cover the fillings, and close. Invert it and flatten out into a thin rotti.
Heat a pan, grease it, invert the leaf over it and gently remove the leaf, leaving the "Poli" on
the pan. Roll the leaf, dip it in ghee and touch the surface of the "Poli" with it, so the entire
"Poli" is smeared with ghee. When one side is cooked, turn the other side also, smearing
ghee as before. Cook for a little, remove from fire and serve.
------------------
Bengali Eggplant With Mustard Seeds
Recipe By : Ya Gotta Have It Recipes

*Indian Bengali

-------- ------------ --------------------------------
1 large eggplant -- (1 - 1 1/2 lbs.),
cut in 1" cubes
1 1/2 tablespoons black mustard seeds
(powdered in a coffee grinder)
1 cup water -- (+)
4 tablespoons mustard oil -- (to 5 tbsp.)
1 tablespoon panch phanon mix *
1 cup yogurt
1 1/2 tablespoons salt
1 dash black pepper
1 dash cardamom powder -- optional
* (equal parts of whole cumin, fennel, fenugreek, mustard, kalunji seeds)
Soak ground mustard seed and cayenne in one cup of water. Cut up eggplant into cubes.
Heat mustard oil, put in panch pharon mix and after a few seconds add the black
mustard/cayenne water. This will splatter so have a cover ready. Add eggplant and cook.
You will probably need to add additional water as the eggplant cooks to keep its level about
the same, perhaps another cup. Cover it for the last ten minutes.
When the eggplant is cooked add a cup of yogurt and the salt, mix and heat up yogurt, but
do not boil. Sprinkle a tiny bit of black pepper and cardamom over the top if you want.
This dish also tastes good cold the next day.
Author's note: Anasua Munshi tells me that in his grandmother's village they make this
without the yogurt, substituting green chiles for cayenne and using only fennel for the panch
pharon mixture.
------------------
Bengali Garam Marsala
Recipe By :
Bengali

-------- ------------ --------------------------------
1 tablespoon ground cloves
1 tablespoon cumin seed -- ground
3 teaspoons cardamom seed -- ground
3 teaspoons ground cinnamon
Store mixture in a tightly sealed container.

------------------
Bengali Kasundi - Chile Mustard Relish
Recipe By : Laxmi Hiremath in the San Francisco Chronicle, 6/24/92

Categories : Dressings Pickles And Relishes
*Indian Bengali

-------- ------------ --------------------------------
5 ounces fresh hot red chiles
4 garlic cloves -- peeled
1 small green mango -- peeled,, shredded
1 pinch salt -- or to taste
This relish from Bengal, an eastern region of India, is for those who like fiery flavors. Try it
with tandoori dishes, kebabs and shellfish curries. It's great in sandwiches, too. Combine all
ingredients and blend smoothly. Cover and store up to 2 weeks in the refrigerator. Makes
1/2 cup.
------------------
Bengali Khatti Mithi Chana Dal (sweet and Sour Chana Dal)
Recipe By : welcometoindia.com
Dals *Indian
Bengali

-------- ------------ --------------------------------
300 gram chana dal
1/4 teaspoon aniseeds
5 whole red chillies
2 bay leaves
1 teaspoon sugar
1/2 cup fresh coconut -
(sliced into 2 cm long pieces)
2 tablespoons raisins
oil
salt -- to taste
Soak the dal for 4 hours in water. Pressure cook till soft. Add turmeric, salt and sugar.
Keep aside. Heat oil. Add mustard seeds, fenugreek, aniseeds, broken red chillies, onion
seeds, bay leaves, coconut chips and raisins. Fry gently till golden. Pour the cooked dal into
the fried masala. Add enough water to cook and make into a thick gravy. Simmer and serve
with 'loochies' or 'puris'.
------------------
Bengali Khichidi
Recipe By :
Dals *Indian
Bengali

-------- ------------ --------------------------------
1 cup rice*
1 masoor dal*
1 tablespoon channa dal*
1 bay leaf
3 green cardamoms
1 1-inch stick cinnamon
3 cloves
10 tiny onions peeled or
1/2 cup sliced onions
10 baby potatoes washed clean
1/2 cup peas shelled
1 carrot diced
4 green chiles finely chopped
1/2 teaspoon garam masala powder
salt to taste
5 cups water
4 tablespoons ghee
* washed and soaked for 30 minutes
Drain dals and rice in a colander and keep aside. Save this water for adding later.
Crush spices (cardamom, cinnamon, cloves)
Heat 3 tbsp. ghee in a large heavy skillet. Add cumin seeds, bay leaf, crushed spices,
splutter. Add ginger, garlic, chiles, stir-fry for a moment. Add onion, potato (with skin), stir-
fry for 2 minutes. Add carrots, peas, turmeric, garam masala, salt.
Add dals, rice and gently stir-fry for 1 minute. Add water to make drained water 5 cups.
Heat well and add to skillet. Stir, bring to a boil, cover and simmer till done. Rice and dals
should be done but not overdone. Veggies will get soft and water should be absorbed. Add
more water if required in between. When done, pour remaining ghee and sprinkle coriander.
Serve piping hot with gravied veggies or kadhi (refer 'khichidis').
------------------
Bengali Panch Phoron (Indian Spice)

Categories : Spices And Pastes *Indian
Bengali

-------- ------------ --------------------------------
1 tablespoon nigella seeds (black onion seeds)
This mix of whole spices comes from Bengal in the east of India, where it is used to flavor
pulses and vegetable dishes. It may be put into hot oil to perfume it before other ingredients
are added, or it is used to spice the ghee that is poured over a dish of lentils as it is served.
Mix all the spices together. Stored in an airtight jar, the blend will keep for 3-4 months.
Source: Jill Norman "The Complete Book of Spices"
------------------
Bengali Pilau Rice
Recipe By : Anita Pal's Bengali Cookery Page

Categories : Side Dish East Indian
Appetizers *Indian
Bengali

-------- ------------ --------------------------------
3 tablespoons sultanas
2 cups basmati rice
25 whole peanuts -- (unprepared)
4 Indian bayleaves -- (to 5)
1 l ginger
20 whole cardamom seeds
6 small cinnamon sticks
1 tablespoon sugar -- (or), to taste
1 1/2 teaspoons salt -- (or), to taste
1/4 pound danish butter -- (plus)
Forget that multicoloured stuff served in your local Indian Takeaway - this is the real thing!
Almost a meal in itself this really does have to be tasted to be believed. It is, of course, also
a perfect accompliment to almost any other good Bengali food. For this Pilau to taste its best
do use a good rice; there is none better than Basmati from the Himilayan foothills.
Preparation:
Prepare the whole shelled peanuts by soaking them in hot water for 1/2 hour and then
removing the skins.
The Cardomon seeds and Cinnamon sticks can be used whole in this recipe, but if you are
able to powder them using a small mortar and pestle then you will get even more flavour.
Skin the ginger and chop it into small strips.
Wash the rice twice in cold water.
Cooking:
Add plenty of water to the rice; at least twice the depth of the rice in a large saucepan. Sart
cooking it over a medium heat and add a little Tumeric to the water. After about 20 minutes
the outer part of the rice grains should be soft, but the inner core still hard; when the grains
have reached this stage take the pan off the stove and drain off the water using a collinder.
Melt the butter in another saucepan. Add the peanuts and heat until they turn a little brown.
Next add the Sultanas and heat until they puff up (about 1 minute), then the bayleaves. Next
the ginger is added and fried until it browns; followed by the crushed or whole cinnamen and
cardomin .Fry the mixture together whilst mixing it for about 1 minute.
Take the saucepan off the heat and now add the rice. Put a lid on the saucepan and shake
the pan in circular tossing movement to mix it all together; as an alternative you can simply
and gently stir it all together useing a woodern spoon. Lastly add salt and sugar to taste and
mix the dish with more tossing.
You now have a delicious Pilau rice ready to serve.
------------------
Bengali Red Dal Curry

*Indian Bengali

-------- ------------ --------------------------------
1 1/2 cups red lentils
3 1/2 cups water
6 serrano chiles -- ( whole or quarte
1/4 turmeric -- (or), to taste
4 tablespoons ghee, butter, or vegetable oil
1 minced onions
1 cup chopped tomatoes
2 tablespoons ghee or vegetable oil
1 tablespoon Bengali panch phanon mix *
4 dried small red chiles
1 clove garlic -- (to 3)
* see recipe in this collection
There are three basic steps to this recipe: cooking the lentils in water, making a
tomato/onion/ginger mush, and making a spiced oil.
1. Rinse lentils well, add water, serrano chiles, turmeric and salt. Bring carefully to boil and
cook over low to medium heat, partially covered, for 25 minutes. Cover and cook another 10
minutes. Adjust salt.
2. While lentils are cooking, cook onions in a frying pan in the oil until they are golden brown
(approximately 10 minutes), stirring constantly. Add tomatoes and ginger and continue
cooking until the tomatoes decompose into a delicious and fragrant mush (approximately 8
minutes.) Stir constantly so that tomato mixture doesn't stick. Turn heat to low if necessary.
3. Scrape out this mush into the lentils and stir it in. Let lentils sit while you make the spiced
oil.
4. Do a quick rinse of the frying pan, without soap, and dry thoroughly. Add the remaining
2T oil and heat over medium high heat. When oil is hot add panch phanon mix and heat until
the seeds begin to pop, about 15 seconds. Add red chiles and fry for another 15 seconds,
until they turn a little darker. Turn off heat and add the crushed garlic and let sizzle for about
30 seconds. Stir this mixture into the lentil/tomato mixture and serve with rice. Adjust salt.
Author's note: Using ghee changes the taste compared with oil. I prefer it for step 4. It
tastes good either way though.
------------------
Bengali Spinach
Recipe By : The Art of Indian Vegetarian Cooking by Yamuna Devi

*Indian Bengali

-------- ------------ --------------------------------
2/3 cup raw almonds
2 cups warm water
3 tablespoons ghee
1/2 teaspoon whole cumin seeds
1/4 teaspoon fenugreek
1 1/2 tablespoons brown sugar
1/2 tablespoon grated ginger
1 tablespoon minced green chiles
2 pounds trimmed fresh spinach
1/3 cup shredded coconut
1 tablespoon salt
2 tablespoons water
1/8 teaspoon nutmeg
Soak nuts in warm water for 4 hours or overnight. Drain, wash and drain again.
Heat ghee in a large pot over moderate heat. When hot, but not smoking, add the spice
seeds and sugar. Fry until the seeds darken and the sugar caramelizes. Add the ginger,
chiles, spinach, nuts, coconut and salt.
Cover, reduce heat to low and cook for 10 minutes.
Uncover, gently turn the spinach over. Add water if necessary.
Cook for a further 10 minutes. Stir in the nutmeg and heat through for 1 to 2 minutes.
Garnish with lemon and serve.
------------------
Bengali-style Oven-fried Potatoes
Recipe By :
Appetizers *Indian
Bengali

-------- ------------ --------------------------------
2 pounds russet potatoes
olive oil spray
1/2 teaspoon cumin
salt and pepper
Preheat oven to 400F. Remove oven racks & spray them with oil. Wash potatoes & slice
them lengthwise into sticks 1/2" thick or crosswise into rounds 1/3" thick. Transfer to a
baking pan & spray well with oil. Add seasonings & toss to coat. Place the rounds in a
single layer on the oven racks. Place the racks in the centre of the oven. Bake until the
potatoes are tender, with a deep, golden-brown crust, about 20 to 25 minutes. Serve piping
hot.
Note: You may also use cake racks in place of oven racks.
------------------
Bengan Ka Bhurta
Recipe By :
*Indian Bengali

-------- ------------ --------------------------------
2 medium eggplant
1 teaspoon zeera
2 spring onions
2 tablespoons imli water (tamarind water)
salt to taste
2 tbs oil
1/4 teaspoon haldi powder (turmeric)
Roast the eggplant in hot oven until the skin gets slightly burnt and shriveled. Put the hot
eggplant in a bowl of water and remove the skin.
In a pot add all the ingredients to the eggplant pulp and cook on high flame till the water has
dried up stirring constsntly otherwise it will burn. It can be eaten with rice, chapati or cooled
and as a salad.
------------------
Besan Barfee
Recipe By : "Eastern Vegetarian Cooking" by Madhur Jaffrey

*Indian

-------- ------------ --------------------------------
6 ounces chick pea flour -- (1 1/4 c or 180
-- grams)
- also called besan or gram flour
1 cup vegetable oil -- (8 fl. oz)
1 1/2 cups sugar
1/2 teaspoon cardamom seeds -- ground
2 tablespoons unsalted pistachios -- (up to 3 tbsp.),
-- lightly crushed
1 tablespoon blanched almonds -- (up to 2 tbsp.),
-- coarsely chopped
Sift the chick pea flour. Heat oil in a heavy, 10-12" frying pan, wok or sauté pan over a
medium flame. Put in the sifted chick pea flour. Stir and fry 2 to 3 minutes until the flour
turns a shade darker and is cooked (it should taste fried, not raw). Put the flour into a large
bowl, stir at once and allow to cool.
Make a syrup with 1 cup/8 fl oz/1/4 liter water and the 1 1/3 cups/395 g. sugar by bringing
the water-sugar combination to a boil and then simmering very gently for about 20 minutes or
until the syrup reaches a one thread consistency. To test this, dip in a wooden spoon and let
cool slightly. Pinch some syrup off the back of the spoon with two fingers and then try
separating the fingers. One sticky thread should form. This is the Indian method. Pour the
hot syrup in the cooled chick pea flour/gram flour mixture. Add the ground cardamom seeds
and the nuts and mix well.
Keep stirring until mixture begins to harden slightly. (It should until be pourable.) Pour into a
9 inch square cake tin, tilt tin so barfee mixture flows to the edges and allow to cool. Cut into
3/4 inch cubes. Besan barfee if tightly wrapped in aluminum foil and then placed in a plastic
container, freezes very well.
MAKES: 144 little cubes
------------------
Besan Burfi

*Indian

-------- ------------ --------------------------------
1 cup besan
1 cup shortening
1 cup sugar
4 cardamom seeds
nuts -- optional
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-inch thick onto a platter. Cut into diamond
shapes after it has cooled down.
------------------

Besan Curry
Recipe By :
Categories : Curry Vegetarian
Dals *Indian

-------- ------------ --------------------------------
1/4 cup besan -- (chickpea flour)
1 large tomato
1/4 cup green peas
1 large potato
1 large onion
1/4 pound ginger
1/2 teaspoon garlic powder
1/4 teaspoon mustard powder
1/4 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon salt
Mix chickpea flour with a little bit of water at a time, until you have a thick batter. Add salt
and garlic powder.
Put a skillet over a low heat and heat oil. Drop 1/2 teaspoon of batter at a time into the oil.
When it turns golden brown, it done and with a strainer pick up the besan and put it on a dry
pan.
Cut potatoes in small pieces and put them in a bowl. Chop onion up and sauté with 1
tablespoon of leftover oil. Add coriander, cumin, turmeric, and mustard powders.
Add potatoes and mix thoroughly. Add 1/4 cup of water.
Cut ginger into very small pieces and add to the curry.
While the curry is cooking, cut the tomato and add to the pan. Put cover on.
When potato feels soft, add fried besan to the curry. Add salt.
The time you drop the potato in the pan to the time you drop the fried besan into the pan
should not be more then 15 minutes. As always, in Indian cooking it is the preparation that
takes time, not the cooking itself.
Serve warm as a side dish.
Source: Anadi Naik in "Vegetarian Journal Reports"
------------------
Besan Ka Pithla (drumsticks in Gram Flour Curry)
Appetizers *Indian

-------- ------------ --------------------------------
3 drumsticks -- (peeled), cut in 5
-- cm pieces
2 1/2 cups --
1 gram flour -- sieved
2 tablespoons oil
8 curry leaves
6 green chillies -- chopped
1 teaspoon sugar
1 cup coriander leaves -- chopped
salt -- to taste
A Maharashtrian dish.
Boil drumstick pieces in water till the centres and seeds are soft. Mix gram flour with water to
make a thin paste. Heat oil. Add cumin seeds, mustard seeds, asafetida and curry leaves.
When the seeds pop, add the onions. Fry till the onion is translucent. Add tomatoes and
drumsticks. Stir fry gently for 2 minutes. Add gram flour mixture, green chillies, turmeric, salt
and sugar. Stir gently till cooked and creamy. There should be no lumps. Garnish with
coriander leaves and serve with rice or rotis.
------------------
Besan Ladoo (gram Flour Balls)

Appetizers *Indian
-------- ------------ --------------------------------
175 gram chick pea -- (gram) flour
6 tablespoons ghee
100 gram sugar
Sieve the chick pea (gram) flour. Heat the ghee in a heavy-based sauce pan over a
medium heat and fry the flour until golden. Remove from the heat and cool. Add sugar and
mix well. When cold, make into small balls about the size of a walnut. I. Chaudhary
Gold Coast-Oz
------------------
Besan Parathas
Recipe By :
*Indian

-------- ------------ --------------------------------
1 recipe paratha dough
1/2 cup --
1 gram flour
1 1/2 teaspoons red chilli powder
1 tablespoon coriander finely chopped -- (towel dried)
oil or ghee to shallow fry
For Filling:
Mix the gram flour, chilli powder, turmeric powder, asafoetida, cumin
seeds, corriander
Take a lump of dough as per introduction
Roll, spread oil on the chapati.
Sprinkle some filling over it.
Tightly roll into a swissroll.

Form an overlapping spiral.
Press and reroll to full size.
Shallow fry and serve hot with curds and pickle.
Makes: 7-8 parathas
Shelflife: 3 days
------------------
Bhaat Na Bhajia (fried Rice Crispy Fritters)
Recipe By :
Appetizers *Indian

-------- ------------ --------------------------------
1 cup plain boiled rice
3/4 cup chick pea flour
salt -- to taste
sugar to taste -- optional
2 finely chopped green chillies -- (to 3)
2 teaspoons ginger paste
1 teaspoon red chilli powder *
oil -- to deep fry
These are really tasty! They are a good way to use up leftover rice or cos they are so nice its
even worth making some rice for them!
*(you can leave it out if you think the green chillies are hot enough)
Soak the boiled rice in the yogurt for at least an hour or even overnight. Then add the rest of
the ingredients to form a usuable batter, if its too runny add a little chick pea flour. Then
using your hand or a tablespoon drop small amounts of the mixture into hot oil and fry until
golden brown. Don't have the oil on too hot otherwise the insides won't get done. Have with
a tomato chutney or tea.
------------------
Bhagari Jhinga - Prawns in Tomato Cream Sauce
Recipe By : Madhur Jaffrey's Quick and Easy Indian Cooking

Appetizers *Indian

-------- ------------ --------------------------------
sauce
1 tablespoon tomato puree
3/4 teaspoon salt
1/4 teaspoon sugar
1/2 teaspoon ground roasted cumin seeds
1/4 teaspoon chili powder -- or to taste
3 tablespoons coriander leaves -- finely chopped
1 fresh green chili pepper -- finely chopped
1 7 oz can coconut milk -- well stirred, or
-- cream
for stir-frying prawns
1 1/4 pounds medium-sized uncooked prawns -- peeled and
deveined
To make sauce put tomato puree in bowl. Add salt, sugar, garam masala, ground roasted
cumin seeds, chili powder, coriander leaves, green chili, lemon juice and 1 tablespoons
water; mix well. Slowly ad coconut milk or cream, mix. Set aside. To stir-fry prawns put oil
in wok and set over med-high heat. When hot put in mustard seeds. As soon as seed pop,
a few seconds, add garlic and curry leaves. Sir until garlic tuns medium brown and put in
prawns. Stir until prawns turn opaque most of the way though and put in sauce. Turn heat
to medium and just heat sauce through until it begins to simmer. By then prawns should be
cooked through. Turn of heat. Serve with rice.
------------------
Bhakar Wadi (Spicy Gram Flour Snack)


-------- ------------ --------------------------------
240 grams gram flour
120 grams wheat flour
salt to taste
oil for deep frying
100 grams grated coconut
60 grams sesame seeds
60 grams poppy seeds
a pinch of sugar
salt and chile powder to taste
100 grams coriander leaves -- chopped fine
a marble sized ball of tamarind
-- soaked in a little water
black masala powder to taste
Mix together gram flour and wheat flour. Add salt, asafetida, 60 ml hot oil and enough water.
Knead to a stiff dough. Keep it aside. Roast the grated coconut, sesame seeds and poppy
seeds and grind to a powder.
Add sugar, salt, chile powder and coriander leaves to the masala powder to prepare the
filling for bhakar wadi. Add tamarind pulp and black masala powder and mix well.
Divide the dough into small portions and roll each portion into a thin rectangular shaped
chappati.
Spread the filling all over the chappati and roll up the dough with the filling into a tight
cylindrical shape. Seal the edges with a little water. Cut into three cm long pieces and deep
fry in hot oil until brown and crisp.
Remove from oi, drain on paper towelsl and store in an airtight container.
------------------
Bhakarwadi
Recipe By :
*Indian

-------- ------------ --------------------------------
***for cover***
3 cups plain flour -- (maida)
1/2 cup --
1 gram flour
1 1/2 tablespoons oil
salt to taste
***for filling***
1 tablespoon --
1 gram flour
1 teaspoon sesame and khuskhus seeds
3 teaspoons red chilli powder
salt to taste
1 teaspoon coriander seeds crushed coarsely
1/2 teaspoon fennel seeds crushed coarsely
1 tablespoon dried coconut grated
1/2 cup fine 'sev' -- (used in bhel)
oil to deep fry
For cover:
Mix flours, salt, oil, mix with fingers.
When crumbly add little water, and knead into a smooth dough.
Cover with a moist cloth.
For filling:
Roast sesame and khuskhus seeds lightly.
Crush, add fennel and coriander seeds.
Heat oil add cumin seeds, allow to splutter.
Add ginger, garlic, fry for few seconds.
Add all other crushed seeds. Stir.
Add coconut, sev, masalas, salt, sugar, flour.

Mix well keep aside.
To proceed:
Take a chappati size lump, roll into thin chappati.
Use dry flour to help rolling.
Spread filling thinly all over chappati.
Make a tight roll press down edges.
Cut into 1" pieces and deepfry in hot oil.
Fry till cover is crisp and golden brown.
Drain, cool very well before storing in airtight containers.
Making time:45 minutes
Makes: 45-50 pieces
Shelflife: 2 weeks
Note: If filling tends to spill out while frying, sprinkle very little water on filling and mix to make
it hold.
------------------
Bhare Aloo (Stuffed Potatoes)
Recipe By :
Vegetarian *Indian

-------- ------------ --------------------------------
12 medium potatoes
2 cups cooked corn
1 onion -- chopped
1/2 cup milk
2 tablespoons fresh cream
2 teaspoons plain flour
salt -- to taste
***FOR THE SAUCE***
2 large tomatoes
1 cup fresh cream
1 cup milk
4 teaspoons tomato ketchup
1 tablespoon plain flour
2 teaspoons sugar -- (approx.)
salt -- to taste
***FOR BAKING***
2 tablespoons grated cooking cheese
Preparation time: 25 minutes Cooking time: 40 minutes
1. Boil the potatoes with the skin on. Remove the skins and cut each potato into two equal
parts. Scoop out the centers.
2. Heat the butter and fry the onion for 1 minute.
3. Add the green chiles and fry again for a few seconds. Add the corn.
4. Mix the milk, cream and flour and add to the corn mixture. Add salt and mix. Cook for a
few minutes.
5. Stuff the potatoes with the corn mixture.
6. For the sauce, cut the tomatoes into big pieces, add 1/4 cup of water and cook. When
cooked, take out a thick soup by passing through a sieve.
7. Add cream, milk, tomato ketchup, flour and 1 cup of water.
8. Add the chile powder, sugar and salt. Boil until thick.
9. Arrange the potatoes on a baking dish, pour the sauce and sprinkle the cheese on top.
10. Bake in a hot oven at 450F for 15 to 20 minutes. Serve hot.
------------------
Bharrey Baghare Tamate

Categories : Cheese And Eggs Curry
*Indian
-------- ------------ --------------------------------
12 medium tomatoes
250 grams paneer
150 grams mushrooms
unsalted butter to sauté mushrooms
90 grams processed cheese
1 medium red bell pepper
1 medium yellow bell pepper
5 grams coriander leaves -- finely chopped
4 green chiles -- finely chopped
24 cashew nut halves
3 grams shajeera -- freshly roasted
salt -- to taste
***FOR THE GRAVY***
1/2 cup oil
16 curry leaves
150 grams onions -- chopped
45 grams ginger paste -- strained
15 grams garlic paste -- strained
salt -- to taste
90 grams onion paste -- fried
60 milliliters tamarind pulp
***FOR THE PASTE***
1/2 cup groundnuts -- (peanuts), roasted
3/4 cup grated coconut
12 grams coriander powder
3 grams cumin powder
BLANCH the tomatoes in salted boiling water for 30 seconds. Drain, cool and remove the
skin. Lope off 1/2 cm. from the top, scoop out the seeds to make cups and keep aside.
Then Prepare The Filling: Clean and coarsely chop the mushrooms. Melt butter in a frying
pan, add mushrooms and sauté over medium heat until devoid of moisture. Remove from
heat and keep aside to cool. Deseed and slice the red and yellow bell peppers. Mix
chopped peppers, mushrooms, coriander leaves, green chiles, cashew nuts and shajeera
well. Grate paneer and cheese in a bowl, add the remaining ingredients. Mix well and divide
into 12 equal portions. Put a portion of the filling into each of the blanched tomatoes and
keep aside.
To Prepare The Paste: Heat a tawa or a non stick frying pan and separately roast the
coconut and sesame seeds, for about three minutes each over very low heat or until each
emits its unique aroma. Put these ingredients in a blender, add groundnuts and 3/4 cup
water, and grind to a smooth paste. Remove from the blender. Add coriander powder and
cumin powder. Mix well and keep aside.
Heat oil in pan and season with mustard seeds and cumin seeds. Stir over medium heat
until they begin to crackle. Add curry leaves and stir. Add onions and sauté until translucent
and glossy. Add ginger paste and garlic paste. Stir-fry until the onions are golden. Add
chile powder and turmeric powder (dissolved in two tbs. water). Stir-fry until the moisture
evaporates.
Then add the paste and stir-fry until the oil floats on top (adding a little water towards the
end, if necessary, to ensure that the masala does not stick and burn). Add three cups water
and salt and bring it to a boil. Lower the heat and stir-in the tamarind pulp. Bring it to a boil.
Lower the heat and simmer, stirring occasionally, until the gravy reaches thin sauce
consistency.
Add the stuffed tomatoes, cover and simmer for two to three minutes (ensuring that the
tomatoes remain firm). Uncover and simmer until the gravy is slightly thicker. Remove from
heat and adjust the seasoning.
To serve: Serve either with steamed rice or any Indian bread of your choice.
------------------
Bharwaan Dum Ki Raan
Recipe By :
Categories : Meat Lamb
*Indian

-------- ------------ --------------------------------
1 1/2 kilograms leg of lamb--slit along the length -- (3 1/2 pounds)
***THE MARINADE***
2 teaspoons salt
4 teaspoons raw papaya paste
2 teaspoons garlic paste
1/4 cup red wine -- (or malt vinegar)
1/2 pound chicken breast, minced
1 3/4 ounces cheddar or processed cheese -- grated
2 1/2 ounces cream
12 pistachios -- blanched and halved
1 small red bell pepper -- chopped
1 green chile
1/2 teaspoon black pepper powder
salt to taste
1 tablespoon mint leaves -- chopped
1 sprig rosemary (optional) -- chopped
***TO BRAISE***
oil to baste the leg
3 cardamom
3 cloves
1 black cardamom
1 stick cinnamon
1 star anise
6 rose petals
***THE GRAVY***
75 grams ghee
3 cardamom
2 black cardamom
1 clove
1 inch cinnamon stick
1 bay leaf
cashew nut paste
1 liter clear lamb stock
1/2 cup curd -- beaten (120 ml)
3 onions -- sliced, fried till
-- crisp and crumbled
5 mint leaves -- chopped
3 grams coriander leaves -- chopped
salt to taste
1/4 teaspoon patthar ka phool powder
1 gram rose petal powder
a few strands saffron -- dissolved in a
-- little lukewarm water
15 grams cashew nuts

15 grams chironji
7 grams coriander seeds
FORCEFULLY rub, as in massage, the lamb leg, inside and out, with salt. Repeat the
process with raw papaya paste, ginger paste and garlic paste and finally with vinegar. (Each
of these ingredients should be rubbed separately and not as a mixture.) Reserve for one-
and-a-half hours.
Put the chicken mince in a food processor or blender, add cheese, pulse for a few seconds.
Add cream in a steady stream and pulse with little bursts until a fine mousse is obtained.
Remove to a bowl, add the remaining ingredients and mix well.
Pry open the pockets and stuff the filling into the leg. Using the trussing needle and string,
stitch the open ends. Bind the stuffed leg with string to retain the shape whilst cooking.
Baste with butter and prick with a needle.
Forcefully rub, as in massage, the lamb leg with the red chiles, followed by oil. Arrange the
leg in a roasting tray, add the remaining ingredients and enough water to cover the leg.
Braise in a pre-heated oven (275O F) for two hours. Remove and discard the liqueur. Rub
again with oil and keep aside.
Roast each of the ingredients for the cashew nut paste separately on a medium hot tawa,
and grind to a smooth paste adding about 1 1/4 cups water.
Heat ghee in a large flat pan. Season with cardamom, black cardamom, cloves, cinnamon
and bay leaf. Stir over medium heat until the green cardamom changes color. Add ginger
paste and garlic paste, stir over medium heat until the moisture evaporates. Lower the heat,
add cashew nut paste and stir-fry until the ghee floats on top (sprinkling small quantities of
stock to prevent sticking). Add chile powder. Stir for a few seconds, remove the pan from
heat, stir in the curd and return the pan to heat. Add fried onions and stir-fry until the ghee
floats on top. Add the braised raan, and the remaining stock, bring to a boil, lower the heat
and simmer for 45 minutes.
Remove the leg and snip off the strings. Pass the gravy through a fine mesh sieve into a
separate saucepan. Return the gravy to heat, add the leg, mint leaves, coriander leaves and
salt. Bring it to a boil, lower the heat, add patthar ke phool powder, rose petal powder and
saffron. Simmer until the gravy is of ketchup consistency. Remove and adjust the
seasoning.
To serve: Arrange the leg on a serving dish, pour the gravy over and serve hot.
------------------
NOTES : Lamb leg stuffed with chicken mince, cheese and cream-a Nizami
delicacy
Bhee Vegetable
Recipe By :
*Indian

-------- ------------ --------------------------------
2 medium stalk bhee -- (lotus stem)
2 onions grated
2 tomatoes grated
1 teaspoon garlic ground
1 cup curds fresh
2 green chillies
2 cardamoms
2 cloves
1 small stic cinnamon
1 teaspoon dhania -- (coriander) seeds
-- crushed lightly
salt to taste
Peel and slice bhee into 3/4" thick slices.
Boil in plenty of salted water for 15 minutes or tender.
Drain run under tap water, drain and keep aside.
Heat ghee, add seeds and whole spices, allow to splutter.
Add ginger garlic, fry for a minute.
Add onions, stirfry till light golden.
Add curds, stir till the whiteness disappears.
Add all masalas, tomatoes and cook till oil separates.
Add 1/2 cup water bring mixture to a boil.
Add boiled bhee, stir, cover and simmer till water is absorbed.
Serve hot with a dish of rice or paratha.
Making time:30 minutes.
Makes:5 servings bowl
------------------
Bhel
Recipe By :

-------- ------------ --------------------------------
1 carton puffed rice
1 packet bhel mix or sev
2 cups mashed boiled potatoes -- (mashed coarsely and
-- then salted)
1/2 cup chopped fresh coriander leaves -- (a.k.a chinese
-- parsley)
3 tablespoons freshly roasted and ground cumin
green chilies to taste
1 tablespoon freshly ground black pepper -- up to 2
tamarind to taste
jaggery -- (or brown sugar) to
-- taste
1 cup chopped onions.
First boil the potatoes, mash them, salt them, and add pepper to taste. Add some coriander
leaves too.
Roast the cumin and grind it.
Dissolve about 4 Tbsp of tamarind concentrate in 1 cup of hot water, and let it simmer and
thicken gradually. Dissolve the jaggery (or sugar) until the sauce becomes tart and slightly
sweet. (You may add some salt and ground red paprika, if you want to.) The sauce should
be of a consistency slightly thinner than maple syrup. Pour into a serving container (like a
creamer). Mix the puffed rice and sev/bhel mix in a large bowl.
On a plate, serve the rice-bhel mixture, add the potatoes, then the onions, chilies, and then
dust the cumin powder over it. Next pour on the sauce and top with the coriander garnish.
(Add salt/pepper to taste).
Mix the ingredients on the plate and eat.
This is a concoction that I often bought from street vendors in India. My mouth still waters
whenever I think of Bhel. The recipe presented here was taken off the net, and I haven't had
a chance to try it yet. I include the note from the contributors:
Warning: - This recipe is directed at those who know what Bhelpuri tastes like, quantities
mentioned are approximate, proportions are left to the reader's taste. Purists will have to go
to an Indian grocery shop.
Deviationists may use substitutes. The most important thing is to keep the puffed rice-sev
mixture crisp by not adding the other ingredients to it until it is served. This should be done
on the plate.
------------------
Bhel Poori
Recipe By : Copyright (c) 1994 by Sheila Lukins

Appetizers Fruit
*Indian

-------- ------------ --------------------------------
2 cups papdi gathiya -- (besan flour chips)
-- slightly broken up
(see note)
1 cup puffed rice -- (available in
-- supermarkets)
1/2 cup thin sev -- (thin besan flour
-- noodles
-- broken, see note)
1 teaspoon salt
1 pinch cayenne pepper
1 idaho potato -- (8 ounces), cooked,
-- peeled, and
cut into 1/4-inch dice
1/2 cup cooked chickpeas -- (garbanzo beans)
-- drained and rinsed
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro -- leaves
finely grated zest of 1 lemon
2 ripe plum tomatoes -- seeded and cut
into 1/4-inch dice
1 teaspoon savory mint and coriander chutney
-- (see recipe)
1 tablespoon tamarind sauce
(store bought or see recipe)
1 cup nonfat plain yogurt -- for garnish
1. In a bowl, combine the chickpea chips, puffed rice, noodles, salt, pepper, chili powder,
and cayenne.
2. Add the potato, chickpeas, onion, cilantro, and lemon zest. Toss well.
3. Just before serving, add the tomatoes, chutney, and tamarind sauce; mix well to combine.
Serve immediately, dolloped with yogurt.
Note: "Papdi gathiya" and "thin sev" are available from Indian markets. I bought mine at
Little India, 128 East 28th Street, New York, NY 10016; (212) 683-1691. Little India will mail
order.
------------------
NOTES : India's favorite snack! All over the country there are marvelous brightly decorated
wooden vendor wagons that sell this wonderful nibble, which is made from a base of the best
crispies and crunchies I've ever tasted, tossed with spices, chutneys, potatoes, garbanzos,
onions, fresh mint, and cilantro, and topped with tomatoes and yogurt. The bhel poori mecca
is Chowpatty Beach in Bombay where thousands throng for their evening sunset stroll.
Bhel Puri - 1
Recipe By :
Categories : Snacks Appetizers
*Indian

-------- ------------ --------------------------------
50 grams sev (thin noodles)
50 grams coarsely crushed paapri
100 grams phuliyan or puffed rice
2 tablespoons raw mango -- finely chopped
2 green chiles, deseeded, finely chopped
2 cloves garlic minced
1/2 cup coriander leaves -- finely chopped
1 lemon -- juice of
tamarind chutney
mint chutney
salt -- to taste
In a bowl, mix all the ingredients together well. Adjust the chile powder according to taste.
Serve immediately in individual plates.
------------------
Bhel Puri - 2
Recipe By :
Categories : Appetizers Snacks
*Indian

-------- ------------ --------------------------------
puffed rice (1 carton Rice Krispies)
1 package bhel mix or sev
2 cups mashed boiled potatoes
(mashed crudely and
1/2 cup chopped fresh coriander
leaves -- (a.k.a chin
3 tablespoons freshly roasted and ground
cumin
to taste green chiles
to taste tamarind
to taste jaggery
- -- (or brown sugar)
1 cup chopped onions.
1. First boil the potatoes. Mash them and salt them, add pepper to taste. Add some
coriander leaves too.
2. Roast the cumin and grind it.
3. Dissolve about 4 tbsp. of Tamarind concentrate in 1 cup of hot water, and let it simmer to
thicken gradually. Dissolve the jaggery (or sugar) until the sauce becomes tart and slightly
sweet. (You may add some salt and ground red paprika, if you want to). The sauce should be
of a consistency slightly thinner than maple syrup. Pour into a serving container (like a
creamer). Mix the puffed rice and sev/bhel mix in a large bowl.
4. On your plate, serve yourself the rice-bhel mixture, add the potatoes, then the onions,
chiles, dust the cumin powder over it. Then pour the sauce. Top with the coriander garnish.
(Add salt/pepper to taste).
5. Mix the goop in your plate and eat it soon.
------------------
Bhel With a Difference
Recipe By :
*Indian

-------- ------------ --------------------------------
1 cup corn flakes or toasted noodles crushed
1 tablespoon boiled corn kernels -- (optional)
1 potato -- boiled peeled
-- finely chopped
1 tablespoon coriander leaves finely chopped
1 teaspoon green chutney -- (refer chutneys)
1 tablespoon tamarind chutney -- (refer chutneys)
1/4 teaspoon chaat masala
salt to taste
1/2 cup fine sev -- (optional)
Use the instant noodles variety eg. Maggie in India. Crush them lightly.
Toast them dry in a heavy pan, stirring continuously until light and
crunchy.
Cool, keep aside.
In a mixing bowl, add the onions, tomato, potato, corn, coriander.
Just before serving , add the chutneys, salt chaat masala, chilli powder.
Add the noodles or corn flakes and mix gently with hand or a spatula.
Put in individual serving bowls, garnish with sev and coriander.
Serve immediately.
Makes: 3 servings
------------------
Bhetki Jhaal Deya
Recipe By :
Categories : Fish And Seafood *Indian

-------- ------------ --------------------------------
8 bhetki/beckti fillets (fish)
salt to taste
***FOR THE FISH STOCK***
1 liter fish stock
1/4 teaspoon yellow mustard seeds
1/4 teaspoon kalonji seeds
***FOR THE GRAVY***
6 tablespoons mustard oil
1/4 teaspoon kalonji seeds
4 whole red chiles
2 bay leaves
4 tablespoons mustard seed paste
3 onions -- grated
1 teaspoon Kashmiri deghi mirch
4 green chiles -- halves and deseeded
salt to taste
To prepare the fish stock: PUT all the ingredients in a large pot and bring to a boil. Lower the
heat and simmer until reduced to half its quantity. Remove from heat. Pass through a fine
mesh soup strainer and keep aside.
Mix all the ingredients for the marinade in a bowl and evenly rub the fish fillets with this
marinade and reserve for at least 20 minutes. Heat oil in a frying pan and shallow fry the
marinated fillets over medium heat until golden. Remove to an absorbent paper to drain the
excess oil.
Heat mustard oil to a smoking point in a flat pan (or kadai or wok). Remove from heat and
cool. Reheat the oil and add kalonji seeds, whole red chiles and bay leaves. Stir until the
chiles become bright red (not brown or black), add the mustard paste and stir-fry until the oil
floats on top. Add the onions and sauté until translucent and glossy. Add ginger paste and
stir-fry until the onions are golden (not golden brown). Dissolve coriander powder, cumin
powder, deghi mirch powder and turmeric powder in 1/4 cup water and add to the pan. Stir-
fry until almost dry.
Arrange the fish in a single layer, place the green chiles on top, pour the hot fish stock over.
Bring to a boil. Lower the heat and simmer, gradually pouring the stock over the fillets, until
cooked for about six minutes. Remove and carefully adjust the seasoning.
------------------
NOTES : Fish in mustard flavored curry

Bhindi
Recipe By :
*Indian

-------- ------------ --------------------------------
1 pound okra
2 tablespoons oil
1 large onion -- sliced fine
1 hot chili -- chopped
1 large tomato -- chopped fine
1 pinch turmeric
chopped cilantro for garnish
Wipe the okra pods with a damp cloth. Do not wash them, as this will make them sticky.
Cut off and discard the ends. Slice the pods into 1/2-inch pieces. Heat the oil in a large
skillet, add the cumin, and cook for a few minutes, until lighlty toasted.
Put in the okra and stir frequently until lighlty browned. Add the onion and green chili and
cook for 7 minutes, stirring well. Put in the tomato, salt, cayenne, and turmeric and stir until
well blended and heated through.
Garnish with cilantro.
------------------
Bhindi (okra) Bhajee
Recipe By : David Smith 1998

*Indian

-------- ------------ --------------------------------
8 ounces bhindi -- (okra)
4 ripe tomatoes
1/2 medium onion -- very finely chopped
2 cloves garlic -- very finely chopped
fresh red chiles -- (deseeded and
-- veined) *, chopped
salt -- to taste
I love the taste of okra and the tomatoes really bring out its flavour. Because this is another
dish with only a coating sauce you don't get that gloopy texture from the okra that you find in
wetter sauces.
* The quantity is up to you but I use 2 of the fleshy chiles you get in supermarkets.
1. Wash, then top and tail the bhindi.
2. Cut the tomatoes in half down through the stalk area and place, skin uppermost, under a
hot grill until the skins begin to blacken. Remove from grill, let cool a little, then remove
skins. Remove seeds and white core then coarsely chop the tomato flesh.
3. Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the
heat on high.
4. Add the cumin seeds, stir a little then turn the heat down to low and cook for 10 minutes.
5. Add garlic and chiles, stir and cook for another 10 minutes on low heat stirring now and
again to make sure nothing browns or burns.
6. Add the turmeric and fry gently for a minute.
7. Add the tomato flesh, bhindi, garam masala and salt. Stir to mix all the ingredients.
8. Cook on a low heat for 20 minutes or until the bhindi is cooked. Stir occasionally and very
gently so as not to break up the bhindi. Add a little water if it gets too dry. You want to end
up with the bhindi covered in thick tomato mixture and no watery sauce.
------------------
Bhindi (okra) Curry
Recipe By :
Appetizers *Indian

-------- ------------ --------------------------------
1 teaspoon mustard seed
1/2 teaspoon fenugreek seed -- slightly crushed
2 teaspoons paprika
1/2 teaspoon asafoetida
12 ounces okra
2 cloves garlic -- chopped
1 2 inch piece ginger -- chopped
4 ounces tomatoes
1 green bell pepper -- chopped
2 chiles -- chopped
Wash the okra, top and tail, and cut into approximately 1/4" pieces (or leave whole after
topping and tailing if preferred). Fry mustard, coriander and fenugreek seeds in mustard oil
for 2-3 minutes (cover the pan or the mustard seeds will leap out all over the kitchen!). Add
garlic, onion and ginger; fry gently for about 10 minutes more. Make the ground spices into a
paste with a little water, add to the pan and fry for a further 10 minutes. Add okra, tomatoes,
green pepper and chiles. Cover and simmer very slowly until the okra is tender but not
sloppy (about 15-20 minutes).
Serves 3-4 as a main course, 5-6 as a side vegetable.
------------------
Bhindi Dal (okra Dal)
Recipe By :
*Indian
-------- ------------ --------------------------------
1/2 cup olive oil
1 medium onion -- sliced
2 cinnamon sticks -- broken up
2 cups masoor dal -- picked over and
-- rinsed
1/4 tespoon turmeric
1 large tomato -- halved
1/2 teaspoon salt
20 whole okras -- ends nipped off
Heat the oil in a deep pot. Cook the onion with the cumin seeds and cinnamon sticks over
medium heat until the onion begins to brown. Add the dal, ground coriander, red pepper,
and turmeric, and stir. Cook for 2 minutes. Add 5 cups of water. Stir and bring to a boil.
Add the tomato, salt, and okras. Cover and cook for 20 to 25 minutes.
serves 6
------------------
Bhindi Kerala Style
Recipe By :
*Indian

-------- ------------ --------------------------------
250 gram ladyfingers
3 tablespoons coconut shredded
1 tablespoon cashews broken
1 teaspoon urad dal
3/4 cup curds beaten
salt to taste
1 tablespoon wheat or any flour
2 tablespoons oil
Wash, wipe and cut tips and bases of ladyfingers.
Make a vertical slit in each. Chop to 1" pieces.
Grind coconut and cashews to a coarse paste.
Heat oil in a heavy pan, fry ladyfingers till crisp.
Drain and keep aside.
Add seeds, dal, to hot oil, allow to splutter.
Add whole chillies, curry leaves, ginger, stir.
Add onions, fry till lightly browned.
Add crushed chilli, turmeric, salt, paste, saute till oil separates.
Mix curds and flour to a smooth paste, add 1 cup water.
Add to the sauteed mixture and stir continuously till boil is reached.
Simmer for 5 minutes, check taste for masala and salt.
Add fried ladyfingers, boil for 2 minutes.
Garnish with coriander, serve hot with steamed rice or rice rotis.
Makes: 3-4 servings bowl
------------------
Bhindi Ki Sabji (curried Okra)
Recipe By : Cooking with Curry by Renu Arora

Appetizers *Indian

-------- ------------ --------------------------------
1 pound okra -- cut 1" pieces
2 medium onion -- minced
1/2 teaspoon graram masala
salt -- to taste
Wash and cut okra. Heat 4 tablespoons salad oil and fry cumin seeds a second, add onions
and cook for 10 minutes, until light brown. Add okra, turmeric, red pepper, coriander and
salt. Mix.
Cover and cook over medium for 10 minutes. Add garam masala and cook covered for
another 10 minutes.
------------------
Bhindi Ki Sabji - Curried Okra

Appetizers Curry
*Indian

-------- ------------ --------------------------------
1 pound okra -- cut 1 inch lenghts
1/2 teaspoon graram masala
salt -- to taste
Wash and cut okra. Heat 4 tablespoons salid oil and fry cumin seeds a second, add onions
and cook for 10 minutes, until ligh brown. Add okra, turmeric, red pepper, coriander and salt.
Mix. Cover and cook over medium for 10 minutes. Add garam masala and cook covered for
another 10 minutes.
------------------
Bhindi Kurkuri (Crunchy Lady Fingers)

Vegetarian *Indian

-------- ------------ --------------------------------
2 1/2 pounds bhindi (okra or lady fingers)
salt -- to taste
1/2 teaspoon dry mango -- (amchur) powder
3 tablespoons gram flour
oil -- for frying
1 1/2 teaspoons ginger - julienne, optional
2 green chiles - slit -- optional
Snip off both ends of each bhindi, slice lengthwise into four slices.
Spread all sliced bhindis in a flat dish and sprinkle salt, chile powder, garam masala powder,
amchur powder and chaat masala over them. Mix well to coat the bhindi slices evenly.
Sprinkle gramflour over the bhindi and mix lightly until evenly coated, preferably without
adding any water. Divide the bhindi into two portions.
Heat oil in a kadai until it is smoking. Fry one portion of the coated bhindi slices, separating
each lightly with a fork. Do not allow slices to stick to each other.
Remove from oil when both sides are crisp and brown in color. Similarly fry the other portion.
Remove to a serving platter and serve hot. Can be garnished with julienne ginger and slit
green chiles.
------------------
Bhindi Masala - 1
Recipe By : Rani, "Feast of India"

Categories : Curry *Indian

-------- ------------ --------------------------------
1/4 cup oil
2 fresh green chiles -- chopped
3 pounds okra
salt
Heat oil in large pot. Add onion, garlic and chiles. Fry over medium heat until browned. Stir
in turmeric and cumin and fry for 2 minutes. Mix in okra and salt. Cover, reduce heat and
simmer for 8 to 10 minutes, stirring occasionally to prevent burning. Serve hot with plain rice
or chapatis.
------------------
Bhindi Masala - 2
Recipe By :
Categories : Cheese And Eggs Curry
Appetizers *Indian

-------- ------------ --------------------------------
1 1/2 teaspoons fresh ginger -- peeled
1 1/2 teaspoons garlic
coarse salt
2 whole tomatoes -- chopped
1 teaspoon chile powder -- or more to taste
40 okra -- trimmed and cut
-- into 1-inch pieces
1/2 green bell pepper -- chopped
1. Grind ginger and garlic into a paste using a small food processor.
2. Heat oil in large skillet, over medium heat, add onions, and saut‚ until translucent, about 5
minutes. Add ginger-garlic paste, turmeric, coriander, cumin, and salt; cook, stirring, 1 to 2
minutes.
3. Add tomatoes, chile powder, okra, and green peppers. If mixture appears dry, add 1/4
cup water. Add garam masala, and cook, covered, 15 to 20 minutes.
------------------
Bhindi Masalewali (okra in Spicy Gravy)
Appetizers *Indian

-------- ------------ --------------------------------
1/2 kilogram tender okra -- (bhindi)
1 teaspoon chilli powder
2 tablespoons oil
salt -- to taste
A recipe from Uttar Pradesh.
Fry in oil and grind to a paste 1 onion, chopped. 4 cloves garlic, minced. 1/2 cup coconut,
grated. Make into a paste 1/2 cup tamarind juice. Salt to taste. Grind into a paste 1 tsp
ginger-garlic paste. 3 green chillies, chopped. 3 tbsps coriander leaves. Wash and dry the
bhindis. Cut off the tips and stalks. Slit each down to 3/4th of it's length. Mix all three
ground pastes and stuff the bhindis with the mixture. Heat oil in a pan and add the chopped
onion. Brown. Add turmeric, garam masala, chilli powder and salt to taste. Brown. Arrange
the stuffed bhindis over this masala. Cover with a deep lid and pour water into the lid. Cook
on a low flame till bhindis are tender. Serve hot with parathas.
------------------
Bhindi Sabji
Recipe By : Yamuna Devi, "The Art of Indian Vegetarian Cooking"

Vegetarian *Indian

-------- ------------ --------------------------------
1 pound fresh okra
3 tablespoons ghee
1 1/2 tablespoons coriander
1/2 teaspoon cumin
1/2 teaspoon Hungarian paprika
1 tablespoon salt
Wash and thoroughly dry okra. Trim the bottom and top and slice into rounds half an inch
thick. In a large skillet, heat the ghee and add the okra in a single layer. Cook over a
moderate heat for 20 minutes.
Stir occasionally.
Add the spices and continue to stir and fry until the okra is golden brown.
Remove from the heat, sprinkle with salt and serve.
------------------
Bhindi Subji (Okra and Tomatoes)
Recipe By :
Vegetarian *Indian

-------- ------------ --------------------------------
2 pounds okra -- fresh or thawed
2 green chiles -- (optional), chopped
1/4 cup fresh coriander leaves -- chopped
16 ounces stewed tomatoes -- (1 can=8 oz)
1/2 cup water
1 tablespoon ground black pepper
1 pinch salt
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, chiles, and coriander leaves.
Sauté 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 minutes. Add okra, black pepper and salt.
Cover and cook until okra is tender, about 20 minutes.
------------------
Bhopali Roti
Recipe By :
Appetizers *Indian

-------- ------------ --------------------------------
1 1/2 cups whole wheat flour -- (175 g)
1/2 cup rice flour -- (50 g)
1 teaspoon salt
1 teaspoon cumin seeds -- dry roasted &
-- ground
3 green chilis -- sliced
3 tablespoons broken cashews -- ground coarsely
3 tablespoons fresh coriander -- (cilantro), finely
-- chopped
6 saffron strands -- (soaked in)
water -- for kneading
ghee or oil -- for frying
Sift together whole wheat flour, rice flour and salt in bowl. Rub in 2 tbsp of ghee or oil. Add
rest of ingredients except oil (for frying). Gently add water to make a soft dough. Knead well
until no longer sticky. Shape dough into 8 small balls. On a floured surface, roll out each
ball into a 6" (15 cm) round. Heat a griddle. Place the round dough in it and dry roast.
When little brown speaks appear on the underside, turn the roti over. Smear a little ghee or
oil over the surface and drizzle 1 tsp ghee or oil around the roti. Cook until both sides are
golden brown. Repeat with the remaining dough.
Make 8.
------------------
Bhumi Battakh (duck) Mughlai
Recipe By :
*Indian

-------- ------------ --------------------------------
1 duck cut in joints
5 red chillies -- (5 to 6)
2 teaspoons pepper
6 pods garlic
Salt to taste
a few poppy seeds.
Cook the meat with ground masala and salt and keep aside. When it is dry,
fry the pieces and arrange in a flat dish. Garnish it with fresh mint
leaves, tomato slices and chipped potatoes.
------------------
Bhumi Battakh (duck) Mughlai 1
Recipe By :
*Indian

-------- ------------ --------------------------------
1 duck cut in joints
5 red chillies -- (5 to 6)
2 teaspoons pepper
6 pods garlic
salt to taste
a few poppy seeds.
Cook the meat with ground masala and salt and keep aside. When it is dry, fry the pieces
and arrange in a flat dish. Garnish it with fresh mint leaves, tomato slices and chipped
potatoes.
------------------
Bhuna Chaval (brown Rice)

Appetizers *Indian

-------- ------------ --------------------------------
5 tablespoons ghee
1 cup basumati rice
OR other uncooked long grain white rice
2 cups boiling water
1/2 teaspoon salt
Pour the rice in to a sieve or colander set in a large pot of cold water, and rub the grains
lightly between your fingers to remove all surface starch. Changing the water 4 or 5 times,
wash the rice until the water remains absolutely clear. Drain the rice thoroughly.
In a heavy 2- to 3-quart saucepan with a tightly fitting lid, heat the ghee over moderate heat
until a drop of cold water flicked into it splutters instantly. Add the onions and fry for 7 or 8
minutes, or until they are soft and golden brown. Watch for any sign of burning, and regulate
the heat accordingly.
Add the rice and continue to fry for 7 to 10 minutes, lifting and turning the grains constantly,
until the rice is light brown. Add the boiling water and the salt, increase the heat, and bring to
a boil again. Immediately reduce the heat to the lowest possible point. Cover the pan with a
sheet of foil and crimp the edges to secure the foil firmly. Then place the lid on top and cook
for 25 to 30 minutes, or until the rice is tender and has absorbed all the liquid. Before
serving, fluff the rice with a fork.
------------------
Bhuna Gosht - 1
Recipe By :
*Indian

-------- ------------ --------------------------------
750 grams pork fillets -- (11/2 lb)
2 tablespoons coriander seeds roughly pounded
1 teaspoon pepper
1 tablespoon paprika salt
4 tablespoons oil
2 tablespoons finely chopped coriander lemon wedges Slit the fillets lengthways and cut
each side into quaters. Prick them all over with a fork. Mix together the coriander, pepper,
paprika and salt to taste and rub into the meat on both sides. Leave to stand for 1 hour.
Heat the oil in a pan. Add the meat and fry quickly on both sides to seal.
Lower the heat and saute for 5 minutes or until cooked through, stirring and turning to
prevent burning. Sprinkle with the coriander and serve with lemon.
------------------
Bhuna Gosht - 2
Recipe By :
*Indian

-------- ------------ --------------------------------
ingredients for marinade
3 pounds goat meal -- up to 5
4 tablespoons worchestershire sauce
salt to taste
1/2 teaspoon red chili pepper
other ingredients
2 large tomatoes -- up to 3
1 3 tsp amchur -- up to
1 teaspoon dhania -- (coriander) powder
1 large diced onion
salt to taste
Marinate goat meat in marinade ingredients for 3-24 hours. Cook in pressure cooker 10-15
minutes on high setting .Do not add water before cooking. If meat is not tender, cook
longer.Take off lid and cook to reduce liquid . Add a small anount of oil to pan. Add chopped
tomatoes and onions.Remove bones.Cook on medium to low heat until meat is soft and
tomatoes and onions are brown.Add amchur ,salt,dhania,if desired add more red pepper.The
secret to this recipe is to bhuna long enough so the meat is browned and the flavor
develops.Add more amchur if desired.Garnish with chopped cilantro.This recipe also works
well with beef.
This is a recipe I invented a few years ago.It is an extensive modification of a recipe for beef
that my girlfriend makes but we don't like eating beef and I modified the seasoning to fit my
taste.It lives nicely in the freezer but it is best eaten one day after cooking so the flavors have
time to mix.I like amchur so I actually use more than I wrote here.I serve this for parties and
special occasions.
michelle singh
------------------
Bhuna Lamb
Recipe By :
*Indian

-------- ------------ --------------------------------
2 pounds boneless lamb shoulder -- cut into 2" cubes
2 cups yogurt
8 garlic flakes
1 tablespoon chopped fresh ginger
1 teaspoon ground red pepper
1 teaspoon ground coriander seeds
1 teaspoon ground cumin seeds
1 tablespoon oil
salt to taste
Puree all the ingredients, except the lamb and oil. Marinate the lamb in the puree for 4-5
hours in the refrigerator.
Place the meat along with the marinade in a heavy saucepan and bring to a boil on medium
high heat.
Lower heat to medium, cover and simmer for half an hour, until the lamb is tender.
Continue to cook uncovered until most of the moisture has evaporated and the lamb is thickly
coated with the gravy.
Add 1 tbsp of oil and stir fry for 2 minutes.

------------------
Bhuna Murg Mughlai (roasted Chicken)
Recipe By :
*Indian

-------- ------------ --------------------------------
1 full chicken
1 teaspoon pepper
1 potato
1 slice bread
1 onion
3 green chillies
liver and heart of the chicken
1 cup ghee.
Clean the chicken thoroughly, make a slit in the abdomen and scoop out intestine, liver, etc.
and wash it thoroughly.
Now, to prepare the stuffing, soak the bread in milk. Boil potato and mesh. Mix all the
ingredients with the liver, etc. cut up and add enough of slat and pepper.
For stuffing take all the ingredients, i.e., potato, slice of bread, onion, green chillies, ginger,
liver and heart of the chicken and applu ghee in liberal quantity.
Stuff the chicken with the above mentioned ingredients, leaving a little room for the
expansion of the stuffing when roasted. Stick up the slit with a big needle and thread. Now
grind pepper and salt and apply all over the chicken, Tie up the legs together.
Tie up the wings and neck on the chest. Now apply ghee liberally over it and bake till tender.
Turn over and brown all the sides.
------------------
Bhunawa Salan
Recipe By :
*Indian

-------- ------------ --------------------------------
2 1/2 pounds lamb
salt according to taste
1/4 teaspoon haldi powder (turmeric)
1 tablespoon dhuniya powder (coriander)
1 medium onion chopped
3 tablespoons oil -- up to 4
1 tomato chopped
6 whole black pepper -- up to 8
3 laung -- (cloves), up to 4
2 bari illaichi
1/4 teaspoon zeera
Fry the onion in the oil until brown. Mix all the ingredients together and add to the pot and
stir til the tomato has become soft and the water has dried . Then add the meat and again let
the water dry.
Add 3-4 glasses of water, cover and leave to tenderize.
When meat is almost done add any of the following vegetables: Palak, tomato, Cauliflower,
Turnip (Shaljam), Beet, Zucchini.
Garnish with fresh dhuniya (cilantro) leaves and chopped green chiles.
------------------
Bhune Murgh Ke Pasande
Recipe By :
*Indian

-------- ------------ --------------------------------
500 grams boneless chicken breasts
30 milliliters oil
10 grams gram flour
***FOR THE FIRST MARINADE***
5 grams ginger paste
30 milliliters lemon juice
5 grams yellow chile powder

100 milliliters curd*
30 grams cheese
15 milliliters cream
3 grams cardamom powder
2 grams javitri powder
3 grams garam masala powder
1 gram shahjeera
* Tied in a muslin cloth and hung until all the whey drains out
SLIT open the chicken breasts into two and lightly beat them with a kitchen mallet. Mix the
ginger paste, garlic paste, lemon juice and salt together to form the first marination. Marinate
the prepared chicken in the first marinade and rest for 30 minutes. Prepare the second
marination by mixing all the ingredients together. Apply it to the chicken and rest for 30
minutes more.
Heat oil and lightly sauté the gram flour for three minutes. Add chicken and stir for a few
seconds. Remove and skewer the pasandas. Cook in a hot tandoor until done. Serve hot
with mint chutney, laccha pyaaz and naan.
------------------
Bhuni Raan-e-gudaz
Recipe By :
*Indian

-------- ------------ --------------------------------
2 kilograms leg of mutton -- (to be pierced well
-- with a fork and
-- marinated for 6 to
-- 8 hours in 2 cups
-- beaten curd and
-- salt)
2 teaspoons garam masala powder
8 tablespoons ghee
2 tablespoons ground garlic and ginger
2 large grated onion
4 large ground tomatoes -- (or raw mango pulp)
Salt to taste.
Heat 4 tblsp. ghee and fry well on all sides till browned. Add 3 cups
hot water. Cover and cook till tender. Heat two tblsp. ghee, Add onion
and fry till light brown. Add in chilli, salt, garlic and ginger. Fry
for 3 minutes, now add tomatoes or raw mango pulp. When it boils, put in
the meat and fry well till thick masala is formed. Serve whole, garnished
with fried finger chipps, boiled peas and sliced hard boiled eggs or crisp
egg-parathas.
------------------
Bhurrani Raita (Ginger-Flavored Yogurt)
Recipe By :
Categories : Appetizers *Indian

-------- ------------ --------------------------------
2 cups Yogurt
1 bulb Garlic
1 1/2 tablespoons Ginger
1 tablespoon Red chili powder
Salt
Grind ginger and garlic into a paste. Combine with other ingredients in a bowl and whisk
thoroughly.
Serve as an accompaniment to Lamb Biryanis.
Source: Chef Imtiaz Quereshi
------------------

Bhutteyan Da Kebab

Categories : Cheese And Eggs Vegetables
Vegetarian *Indian

-------- ------------ --------------------------------
4 large bhuttey -- (cobs of corn) or
8 small bhuttey -- (cobs of corn)
(remove kernels and reserve cobs)
100 grams flour
5 cheese slices -- mashed
2 eggs -- beaten
2 onions -- chopped
2 1/2 cm ginger -- finely chopped
-- chopped
1/2 teaspoon black peppercorns -- coarsely powdered
1/2 teaspoon black cardamom powder
1 pinch nutmeg powder
salt -- to taste
Corn-on-the-cob with a difference. The humble corn is given the right royal treatment:
Removed from the cob, poached, blended with herbs and green chiles, replaced on the
original perch and grilled.
PUT milk in a pan, add salt and bring to a boil. Add the corn kernels and cook until soft.
Drain, squeeze in a muslin cloth and transfer to a bowl. Add the remaining ingredients to the
corn, mix well and divide into eight (or 16 if using smaller corns) portions. (The cooking time
depends on the age of the corn. Don't be alarmed if the milk and water are completely
absorbed. If the corn is soft and milky, you may need less quantities of milk and water.)
Remove the stems and the tips, and halve the cobs. Using a moist hand spread a portion of
the corn mixture evenly onto the cob. Heat oil in a kadai and deep fry cobs over medium
heat until crisp and golden. Remove to an absorbent paper to drain the excess fat.
To Serve: Arrange doily paper on a service platter, place the bhuttey on top and serve with
mint chutney.
------------------
Biagan Bharta - Roasted Eggplant Tommao Relish

Appetizers *Indian

-------- ------------ --------------------------------
1 medium eggplants -- (1 pound)
1/2 teaspoon + tb mild vegetable oil
1/2 cup chopped onion
1 fresh hot green chile
- minced
1/2 cup peeled -- chopped tomato
1/4 teaspoon curry powder
1/2 teaspoon sugar
chopped fresh cilantro
- for garnish
This expensive restaurant dish is easy to make at home. Although it is found in both
northern and southern India, it is prepared very differently in each region. The following
recipe is the northern version. Brush eggplant all over with 1/2 teaspoon oil. Preheat the
broiler, prepare a charcoal grill or place the eggplant directly over a gas burner. Cook,
turning occasionally, until the skin is completely charred and the pulp is soft, about 30
minutes. Let cool briefly. Slit open and scoop pulp out onto a cutting board. Chop coarsely.
Heat remaining oil in a heavy skillet over medium-high heat. Add mustard and cumin. When
seeds pop (takes about 1 minute), add onion, turmeric and chile. Stir and cook 2 to 3
minutes. Add tomato, eggplant and curry powder. Reduce heat to medium, cover and cook,
stirring occasionally, about 6 minutes. Season to taste with salt and sugar. Garnish with
cilantro. Serve warm or at room temperature. Variation: In southern India, eggplant is
roasted, peeled and allowed to cool. Yogurt (about 1 cup per 1-pound eggplant) is stirred in
to make a creamy mixture, then the dish is seasoned with turmeric, mustard and plenty of
fresh curry leaves. It is served as a cooling salad alongside spicy dishes.
------------------
Bir Mala's Khichari (mung Beans and Rice)
Recipe By : Bir Mala Beca

*Indian
-------- ------------ --------------------------------
1/2 cup split peeled mung beans
1 cup basmati rice
3 tablespoons ghee -- (clarified butter)
1/3 cup raw cashews
1 small jalapeno chile -- chopped
2 tablespoons grated ginger root
1 teaspoon asafetida
1 small cauliflower -- broken into florets
5 cups water -- (to 6)
1 tablespoon butter
2/3 cup frozen peas -- thawed in warm
-- water
1 cup coarsely chopped tomatoes
lemon wedges
yogurt
Bir Mala Beca teaches cooking classes at the Hare Krishna Community in Culver City, CA.
As a vegetarian cook, she focuses on how to enhance legume protein with nuts, grains or
dairy products. In this recipe, she uses fried cashews, basmati rice and clarified butter.
Place mung beans and rice in strainer and rinse well. Heat ghee in non-stick Dutch oven.
Add cashews and fry until golden. Remove and set aside.
In same oil, fry cumin, chile and ginger until lightly browned. Add turmeric and asafetida.
Add cauliflower and stir until well mixed with spices. Cook gently 5 to 10 minutes. Add mung
beans and rice. Add 5 cups water and bring to boil. Reduce heat to low, cover and simmer
until rice is tender and liquid is absorbed. Mixture should be moist and creamy. If too dry,
add remaining 1 cup water. When done, fold in salt, butter, peas, tomatoes and cashews.
Serve topped with cilantro. Accompany with lemon wedges to squeeze over mixture and
with yogurt.
------------------
Biri
Recipe By :
Appetizers *Indian

-------- ------------ --------------------------------
1 red pepper -- chopped fine
1/4 teaspoon cardamom
1/4 teaspoon cloves
1/4 teaspoon ginger
1/4 teaspoon mace
1/2 teaspoon cinnamon
1 teaspoon cumin
2 cups water
1 cup white rice -- (uncle ben's
-- converted)
1 can chickpeas -- drained & rinsed
1/2 cup raisins
Spray a flame proof, oven proof casserole with Pam or similar product, or spread a bit of
canola or safflower oil in the bottom. Simmer onion and garlic together for two minutes. Add
red pepper and simmer an additional ten minutes, adding a bit of water if needed to prevent
sticking and burning. Add spices and rest of ingredients. Cover and heat on stove top until
water simmers. Bake in covered casserole in 350-deg F oven for about a half hour. Fluff
rice before serving.
------------------
Biryani - Delhi, India

Categories : Chicken Rice
*Indian

-------- ------------ --------------------------------
1 tablespoon saffron
4 teaspoons warm milk
2 hot green chili peppers -- as serranos
-- seeded & stemmed
2 hot red chili peppers -- as serranos
-- seeded & stemmed
1 2" piece ginger root -- peeled
1/4 teaspoon ground cloves
8 whole peppercorns
1/2 teaspoon cardamom seeds -- 1 16oz box
1 1" piece cinnamon stick -- crushed
1/4 teaspoon poppy seeds
1/4 teaspoon ground mace
1/2 cup cilantro or mint leaves
1/4 cup fresh lemon juice
2 cups plain yogurt
3 pounds boneless chicken -- cut into 1" cubes
salt to taste
1 tablespoon ghee
2 cups uncooked basmati or other long-grain rice
1/3 cup raisins -- raw cashews, and
-- almonds
6 hard-boiled eggs -- halved
Soak saffron in warm milk for 5 minutes and puree in blender. Add chiles, onions, ginger,
garlic, cloves, peppercorns, cardamom seeds, cinnamon, coriander and cumin seeds, poppy
seeds, nutmeg, mace, cilantro or mint leaves and lemon juice. Blend into smooth paste. Put
paste into large bowl, add yogurt and mix well.
Marinate chicken in yogurt mixture with salt, covered for at least 2 - 6 hours in refrigerator. In
skillet. heat oil over medium heat for 1 minute. Add ghee and 15 seconds later add onion
and fry for about8 minutes. Reserve for garnish. In same skillet, cook chicken with its
marinade with tomatoes for about 10 minutes over medium heat, uncovered. Remove
chicken pieces from the sauce and set aside. Add rice to sauce, bring to boil, and cook,
covered over low heat for 15 minutes.
Return chicken and add raisins, cashews and almonds; mix well. Simmer, covered for 5
minutes. Place chicken, eggs and rice in large serving dish in such a way that yellow of the
eggs, the saffron-colored rice, the nuts and the chicken make a colorful display. Add
reserved onion as garnish.
------------------

Biryani Badshahi
Recipe By :
*Indian

-------- ------------ --------------------------------
1 kilogram mutton
500 gram rice parboiled
20 blanched almonds
1 tablespoon mint leaves -- (chopped)
2 cups butter
2 handfuls chopped coriander leaves
4 large sliced onions
4 whole cardamoms
2 tablespoons sweet oil
8 pods garlic
4 whole cloves
1 2 inch long ginger
1 tablespoon saffron
1 tablespoon green chillies chopped
1 tablespoon red chillies powdered
1 1 inch piece cinnamon
1 kilogram curd
250 gram milk
6 cups water
Salt to taste.
First, wash and soak rice. Then fry sliced onions to a golden brown
colour. Soak saffron in water. Now grind ginger, red chillies, garlic
and almonds and fry these in butter. Add to it mutton and salt and stir
for five minutes. Now add water and cook on a slow fire till meat becomes
tender and about 2 cups of the gravy is left. Boil rice again with salt
in another pan.
Put curd into a piece of muslin cloth and let the water drain away. Add
ckives, cardamom, cumin seeds, mint leaves, chopped chillies and coriander
in drained curd. Strain the saffron water and add lemon juice. Add all
this to mutton. Sprinkle half of the boiled rice over the mutton, then
spread a layer of fried onion and then of rice again. Now pour milk and
some butter and cover the vessel.
Seal edges of the pan with flour paste. Place can on a fire for one hour.
Serve it very hot with some curry.
------------------
Bise Bele Huli Anna
Recipe By :
*Indian

-------- ------------ --------------------------------
1 cup rice
1 cup toor dal
2 cups diced -- (1" pieces) mixed
-- vegetables
-- (carrots, beans,
-- potato, peas,
-- cauliflower)
1 small brinjal diced -- (optional)
2 onions sliced lengthwise
1 1/2 teaspoons ginger garlic -- (paste or grated)
1 bite size lump jaggery
1/2 cup ghee or oil
1 1/2 teaspoons mustard/cumin seeds
1 big pinch asafoetida
2 tablespoons chopped coriander
***DRY MASALAS***
1 teaspoon sambar masala
1/2 turmuric
salt to taste
***ROAST TOGETHER WITH 2-3 DROPS OIL***
1/2 teaspoon methi seeds
1/2 teaspoon cummin seeds
5 pepper corns -- (5 to 6)
1 tablespoon grated coconut
2 whole dry red chillies
Roasting of spices should be done on low flames till brown. Grind in a

dry grinder.
Wash and soak rice and dal for some time. Pressure cook dal with one
whistle only. It wil be half done. Either in a large heavy saucepan or
direct in the pressure cooker (without water) put the ghee and heat. Add
the seeds, asafoeids, curry leaves and onions.
Add the ginger garlic and fry till onion are pink. Add brinjals and other
vegetables and rice. Add 8-10 cups of water. When it comes to boil add
dal. Add all the dry masalas, ground masala, tamarind juice, jaggery.
Either cover and allow to be cooked till the rice is done well. Or if
using cooker, cover and allow 2 whistles. Add 2 tbsp ghee (optional) and
stir gently. Garnish with coriander.
Serve piping hot.
------------------
Bisi Bele Huliyanna (Rice In Spicy Sauce)
Recipe By : A Cook's Tour Of South India by Vimla Patel

Categories : Rice Curry
*Indian

-------- ------------ --------------------------------
1 cup thuvar dal
500 grams rice
12 red chillies
1 teaspoon chana dal
1 teaspoon urad dal
2 tablespoons chopped cashewnuts
1/2 teaspoon powdered garam masala
1/2 coconut -- scraped
1 pinch asafoetida
few curry leaves
oil -- as needed
salt -- to taste
Cook thuvar dal till very soft. Dry roast coconut, chillies, chana dal, coriander seeds, urad
dal, fenugreek seeds, turmeric, asafoetida and pound them. Wash rice and cook with the
thuvar dal, tamarind juice, powdered masala and garam masala and salt to taste.
Cook adding just sufficient hot water so that the mixture is dry when cooked.
Heat 4 tbsp. oil, fry the mustard seeds, curry leaves, cashew nuts and pour over roce.
Mix and serve piping hot with melted ghee.
------------------
Bitter Gourd Pickle
Recipe By :
*Indian

-------- ------------ --------------------------------
1/4 kilogram bitter gourd -- (small variety)
2 tablespoons sauf -- (aniseed)
2 tablespoons red chilli powder
1 teaspoon asafoetida
salt to taste
2 tablespoons dried mango powder -- (amchoor)
1/4 teaspoon citric acid
1/4 garam masala
1 tablespoon coarsely crushed coriander seeds
2 tablespoons coarsely crushed mustard seeds
250 gram oil
Peel and apply turmeric and salt to bitter gourds. Keep aside for 1/2
hour. Put them in boiling water with the citric acid. Boil for 5-7
minutes. Remove from water and wipe dry. Heat half the oil, add
asafoetida, sauf, coriander seeds. Remove from fire. Add all the masalas
and mix well. Cool and fill in the gourds. Tie them up securely with
string. Arrange them in a glass or pickle jar. Heat remaining oil a
little. Add a few pinches citric acid and 1/3 tsp salt. Pour over the
gourds. Allow to tenderise for 3-4 days more. Remove string before
serving.
------------------
Black Bean Chili
Recipe By :
Categories : Beans *Indian

-------- ------------ --------------------------------
3 cups dried black beans -- soaked
1/2 tablespoon oregano
8 cups water
1/2 cup sun-dried tomatoes
2 jalapeno peppers -- minced
4 cups tomatoes, plum -- peeled, chopped
1/2 tablespoon grated ginger
1/3 cup uncooked bugler wheat
1 bay leaf
1 cup chopped cilantro
salt and pepper
1/2 tablespoon mustard seeds
2 tablespoons chile powder
Drain beans. Place in a large pot and add 8 cup water. Bring to a boil. Add peppers, ginger,
bay leaf and 1/2 cup cilantro. Cover and simmer for 1,5 to 2 hours. Remove from heat and
discard bay leaf.
Place cumin seeds in a pot and toast. When seeds darken, add chile powder, oregano,
tomatoes. Stir well and bring mixture to a boil. Reduce heat and simmer for 30 minutes. In
another bowl, combine bugler with boiling water, cover and let sit for 10 minutes.
When beans are cooked, remove 1 cup and puree it with some cooking liquid. Combine
puree with remaining beans. Stir in tomato mixture and bugler. Season and simmer for 10
minutes.
Place mustard seeds in a pot over medium heat, cover and cook until seeds start to pop.
Add fennel seeds and cover. Cook until popping stops and fennel darkens. Pour over chile.
Add remaining cilantro and drizzle with olive oil. Serves: 8.
From "Vegetarian Times" July, 1993.

------------------
Black Beans In Spicy Tamarind Sauce
Recipe By :
Categories : Beans Vegetables
Vegetarian *Indian

-------- ------------ --------------------------------
2 cups Mexican black beans
1/2 teaspoon tamarind pulp -- (see note)
1/3 cup peanut oil
2 onions -- chopped
2 tablespoons minced garlic
1 teaspoon powdered hot red chile -- peppers
1 teaspoon freshly ground cumin
1 large ripe tomato -- finely chopped
2 teaspoons ground roasted cumin seeds
salt to taste
1 cup chopped cilantro leaves
Pick over and wash the beans. Soak them overnight in cold water to cover.
Soak the tamarind pulp in 2 cups hot water in a nonmetallic bowl for at least 1 hour.
Squeeze the pulp with fingers to extract as much juice as possible. Strain, pressing the pulp.
Discard the residue and reserve the strained juice and pulp.
Heat the oil in a heavy, shallow pan. Add the onions and cook, stirring frequently, until they
turn almost reddish brown, 10 to 12 minutes. Add the ginger and garlic and cook for 5
minutes longer, stirring constantly and scraping the bottom of the pan. Add the chile pepper,
cumin and turmeric, and cook for 10 or 15 seconds. Stir in the tomatoes and let them cook
until they form a sauce and fat separates out.
Drain the beans and add to the pan along with 2 cups water. Cover and simmer until the
beans are almost done. Check the water level from time to time, and if the beans look dry,
add small amounts of hot water.
When the beans have finished cooking, there should be plenty of sauce. Stir in the tamarind,
cover and simmer until the beans are very tender. Stir in the roasted cumin seeds, garam
masala, salt and 1/2 cup of the cilantro leaves. Cover the pan and let rest for at least 10
minutes. Reheat and serve garnished with remaining cilantro leaves.
NOTE: Tamarind is available in cake form at Indian markets.
Adapted from Julie Sahni's "Classic Indian Cooking." From San Francisco Chronicle,
12/7/88.
------------------
Black Chana
Recipe By :
*Indian

-------- ------------ --------------------------------
2 cups boiled chick peas (black chana dal)
***SET 1***
1/3 cup oil
1 medium onion -- crushed
1/2 cup onion -- chopped
1 1" pc ginger -- Julienne
3 green chiles -- split into halves
1 teaspoon garlic paste
1 teaspoon sugar
1 teaspoon pomegranate seeds
salt -- to taste
***SET 2***
4 cloves
2 cardamom
5 black peppercorns
1/4 teaspoon shajeera -- (caraway seed)
1 small piece nutmeg
Heat set 2 in a skillet on medium heat while stirring constantly for 5-7 minutes. Remove
from heat, powder and keep aside.
Heat oil in a skillet and when oil is hot add crushed onion, garlic paste, ginger pieces, green
chile and sugar. Fry until onion turns pale brown.
Now add chick peas and powdered set 2 and fry on medium heat for 5 minutes. Next add
1/2 cup of water and pomegranate seeds to the skillet and cook on low heat until all the
water evaporates.
Garnish with 1/2 cup of chopped onion pieces and chopped coriander leaves. Serve hot.
Goes well with paratha and naan.
Note: In case pomegranate seeds are not available you may use dry mango powder called
"aamchur" in Hindi. This is available in most Indian grocery stores. Use 1 tsp. of this
powder.
------------------
Black Dal
Recipe By :
*Indian

-------- ------------ --------------------------------
3/4 cup black gram dal
1/4 cup green gram dal
1 teaspoon ginger garlic paste
salt to taste
3 tablespoons ghee
1 teaspoon chopped coriander
1 teaspoon cumin & mustard seeds
1 teaspoon sugar
***SEASONING***
1 bay leaf
4 cloves
1 inch cinnamon stick broken
Wash dal and pressure cook in 2 cups water. Cool and remove from cooker.
Mash very lightly with a spoon.
Heat half the ghee in a deep saucepan.
Add seeds, asafoetida, and seasoning. Allow to splutter.
Add ginger garlic paste, fry for a minute.
Add onions. Fry till light brown. Add tomatoes and green chillies.
Fry for 2-3 minutes more.
Add dal, bring to boil.
Add turmeric, salt, sugar and lemon juice.
Take in serving dish.

Heat remaining ghee in a small saucepan.
Add chopped coriander to the hot ghee and pour over dal immediately.
Stir gently. Serve with hot parathas or rice.
Variations: Use any other dal of your choice with same procedure.
To make spicier, add some curry powder.
Making time: 20 minutes (excluding pressure cooking time)
Makes: 4 servings
Shelflife: Best fresh and piping hot
------------------
Black Forest Cake
Recipe By :
*Indian

-------- ------------ --------------------------------
1 Recipe Eggless chocolate sponge cake
1/2 can canned cherries and syrup
1 cup fresh whipped cream
3 tablespoons powdered sugar
4 tablespoons grated dark or plain chocolate -- (and chilled)
1/2 teaspoon vanilla essence
To make Cream icing
Beat the cream over a tray of icecubes with a hand beater. Do not
overbeat. It should form soft peaks. Fold in the sugar and essence. Mix
gently. Put some icing in a icing gun leave the rest in the bowl. Keep
both in the refrigerator.
Slice the cake into 2 horizontal halves. Place on a tray on a mesh.
Sprinkle 2-3 tbsp syrup of cherries on each half. Allow to soak for 10
minutes.
Spread the cream icing on lower half. Transfer to a cake plate. Place
the cherries on the cream. Save a few for topping. Place the other half
on top. With icing gun decorate top edging. Spread the chocolate flakes
all over and decorate with cherries.
Serves 6
shelf life 2-3 days
Making time 1/2 hour (excluding time making for the sponge cake)
------------------
Black Maharashtrian Masala (kala Masala)
Recipe By :
*Indian

-------- ------------ --------------------------------
1 kilogram dhania seeds -- (coriander seeds)
1/2 kilogram lal mirch saboot -- (whole red chillies)
1/2 kilogram sukha khopra -- (dehydrated coconut
-- chopped)
100 gram lavang -- (cloves)
100 gram kali mirch -- (pepper corns)
100 gram tejpan -- (bay leaves)
100 gram nagkeshar
100 gram dagad phool
100 gram masala phool
100 gram masala -- (badi) elaichi
-- (large black
-- cardamoms)
100 gram shajira -- (caraway seeds or
-- white cumin)
100 gram haldi ke ganthiye -- (dry turmeric root)
100 gram hing ke tukde -- (asafoetida in
-- broken form)
100 gram til -- (sesame seeds)
100 gram karala
100 gram khuskhus -- (food grade poppy
-- seeds)
100 gram dalchini -- (cinnamon)
Dry roast each of the ingredients on a low flame till well done.
Do not roast asafoetida and turmeric.
Pound all ingredients together till a coarse powder is formed.
Store in a clean dry airtight container.
Note: This is definitely a lengthy process, and that is why I had

recommended buying to those who are short of time. (who isn't?). Another
problem is availability of all the spices in places outside India. I have
not been able to find English equivalents to some of these spices in spite
of extensive reference to innumerable dictionaries and enquiries with
store owners. That is the reason why I have not given English names for
some of the ingredients. But these spices are abundantly available with
storekeepers in India and familiar with their indigenous names. However,
good news for those who are willing to make it. The effort is definitely
worth it. Beside this masala if properly stored will keep good without
refrigeration for almost 2 years!!! For those who are still eager to make
the same, I would drop a small tip: Just omit the ingredients you cannot
lay hands on (except the basic ones like dhania, chilli, coconut and other
common ones) and go ahead and try it in a small quantity. The result may
not be the same, but I am quite sure it will not be disappointing. All
the best.
------------------
Black Masala Kichidi
Recipe By :
*Indian
-------- ------------ --------------------------------
1 cup rice -- (washed & soaked for
-- 1 hour)
1 cup yellow moong dal -- (washed & soaked for
-- 1 hour)
1 handful green moong dal
1 bayleaf
1 tablespoon peanuts whole
1/2 teaspoon cumin mustard seeds
1 large potato peeled & chopped like french fries
1 large onion sliced lengthwise
2 clorettes garlic -- crushed (2 to 3)
2 whole red dry chillies -- (2 to 3)
salt to taste
1/2 teaspoon garam Masala
2 teaspoons black masala -- (maharashtrian
-- style)
1 lemon
1 tablespoon chopped coriander
6 cups water -- (6 to 7)
In a large heavy saucepan, heat the oil. Add the peanut stir till very
lightly roasted. Add the seeds curry and bay leaves, garlic, chillies
(halved), and green dal. Stir for a minute. Add the onion and potato,
rice, dal, corainder and all masalas. Stir for a minute or two. Add
water, cover and cooked on low heat till done. Add more water when
cooking is required.
Serve hot with kadhi.
------------------
Black Pepper Alu
Recipe By : Terry Pogue - RecipeLu List

Appetizers *Indian
-------- ------------ --------------------------------
***SPICE PASTE***
1 tablespoon black peppercorns
1 half-inch piece cinnamon -- (or less --
indian cinnamon is less strong than
what's available in the us -- or so i think)
8 cloves
1 piece fresh ginger root -- peeled
4 medium potatoes
asafoetida
salt
oil
Peel and boil the potatoes until they're about half-done, cut into bite-sized pieces. Grind
spices into a paste. Put 3 tablespoons of oil in pan, add a pinch of asafoetida, the spice
paste. Fry the paste for a couple of minutes, add the potato, stir to coat with the paste, add
water to cover, add salt, cover pan and boil until the spices are cooked and sauce has
thickened.
------------------
Black-eyed Peas With Mushrooms
Recipe By :
*Indian

-------- ------------ --------------------------------
1 3/4 cups black-eyed peas
5 cups water
1/2 pound mushrooms
1 1 inch stick cinnamon
1 1/2 medium onions -- chopped
4 medium tomatoes -- peeled & chopped
2 teaspoons ground coriander seeds
2 teaspoons ground cumin seeds
2 teaspoons salt
black pepper
3 tablespoons freshly chopped coriander
Soak peas overnight. Drain and put peas and water into a heavy pot and bring to a boil.
Cover, turn heat to low and simmer for 2 minutes. Turn off heat and let pot sit, covered and
undisturbed, for one hour.
While pot is resting, cut mushrooms through their stems into thick slices.
Heat oil in a frying pan over a medium-high flame. When hot, add whole cumin seeds and
cinnamon stick. Let sizzle for 5 to 6 seconds. Add onions and garlic. Add mushrooms. Stir
and fry until mushrooms wilt. Add tomatoes, ground corinader, ground cumin, turmeric and
cayenne. Stir and cook for a minute. Cover, turn heat to low and let mixture cook in its own
juices for 10 minutes. Turn off heat under the frying pan.
Bring peas to a boil again. Cover, turn heat to low and simmer for 20 to 30 minutes or until
they are tender. Add mushrooms, salt, black pepper and fresh coriander to peas and water.
Stir to mix and bring to a simmer. Simmer, uncovered, on medium-low heat for another 30
minutes. Stir occasionally. Remove cinnamon stick and adjust spices.
------------------
Bland Dal - Chawal
Recipe By :
*Indian

-------- ------------ --------------------------------
2 tablespoons Toor Dal -- (washed and soaked)
1 teaspoon Coriander Leaves -- (finely chopped)
1/4 teaspoon Cumin Seeds
2 pinches Asafoetida
1 stalk Curry Leaves -- (finely chopped)
2 pinches Turmeric Powder -- (2 to 3)
Salt - to taste
1 can hot steamed rice
1/2 teaspoon Ghee
Pressure cook washed dal in 2 cups water. (Approx. 4 whistles)
Beat dal with hand beater till smooth and frothy.
Heat ghee, add seeds, asafoetida and curry leaves.
Add turmeric and dal.
Add remaining ingredients.
Boil and simmer for 3-4 minutes.
Serve hot with steamed hot rice.
Making time: 10 minutes (excl. pressuring cooking)
Makes: 1 cup / 1 serving
Best in: ailments like fever, ulcers and acidity. Very wholesome and
filling.
------------------
Blueberry Baked Indian Pudding
Recipe By : Dallas Morning News 6/11/97

Appetizers *Indian

-------- ------------ --------------------------------
nonstick cooking spray
1 cup blueberries -- fresh or frozen, or
dried blueberries -- (1/2c)
2 cups skim milk
1/4 cup sugar
1/4 cup cornmeal -- white, stone-ground
1 large egg -- lightly beaten
1 teaspoon grated orange peel
1/2 teaspoon salt
1/4 cup light molasses
1/4 cup packed brown sugar
Preheat the oven to 300 F. Spray a 1 1/2-quart baking dish with nonstick spray. Pour
blueberries into pan and spread them out evenly.
In a heavy saucepan, mix the milk with the sugar. Place over medium-high heat and stir until
milk is simmering; gradually sprinkle in the cornmeal and whisk until smooth.
In a small bowl, whisk the egg, orange peel, ginger, cinnamon, salt, molasses and brown
sugar together. Whisk in a small amount of the cornmeal mixture. Return the whole mixture
to the saucepan and stir to blend. Pour mixture into the prepared baking dish over the
berries. Bake for 45 to 55 minutes, or until a knife inserted into the center of the pudding
comes out clean. Makes 4 servings.
Source: "Light and Easy Baking"
Cross-ref "Blueberry Thrills: A bountiful crop rolls in from East Texas" on the
www.dallasnews.com 06/11/97 article by Teresa Gubbins / The Dallas Morning News
------------------
Blueberry Lassi
Recipe By : Linda Burgess and Rosamond Richardson

Categories : Beverages Curry
*Indian

-------- ------------ --------------------------------
2 cups Blueberries
1 cup Plain yogurt
6 tablespoons Superfine sugar
Ice cubes
Puree the blueberries, yogurt, and sugar in a blender or food processor. Pass through a
sieve to separate the liquid from the skins. Chill.
To serve, put a couple of ice cubes into a tall glass and pour the Lassi over them.
This recipe yields about 2 1/2 cups of beverage.

Comments: Lassi is a cooling yogurt drink served in India and the tropics.
Source: ALFRESCO, by Linda Burgess and Rosamond Richardson
------------------
Boiled Rajma (soyabean) Salad
Recipe By :
*Indian

-------- ------------ --------------------------------
2 tablespoons Soyabean -- (soak overnight)
1 tablespoon Moong -- (whole)
1 Potato -- (boiled)
1 Onion -- (chopped finely)
1 teaspoon Coriander leaves -- (chopped finely)
1/2 teaspoon Chaat Masala
Wash the moong and rajma.
Pressure cook the rajma and moong till done. (Approx. 4 whistles).
Drain and wash to cool.
Add all other ingredients and mix well.
If desired mix in 1/2 a cupful of beaten curd.
Or eat as it is with hot steamed rice or chappati.
Making time: 5 minutes (excluding pressure cooking & soaking)
Makes: 1 1/2 cups
Best in: Under nourishment, stomach ulcers and fatigue.

------------------
Bombay Cashews
Recipe By :
Appetizers *Indian
Bombay

-------- ------------ --------------------------------
3 tablespoons avocado or almond oil
1 tablespoon hot paprika
1/2 tablespoon freshly ground black pepper
1/2 teaspoon nutmeg
1 teaspoon salt
4 cups raw cashew halves
Preheat oven to 375F. Grind spice seeds in a grinder & place in a large pan. Add oil &
remaining seasonings & stir to mix. Pour in nuts & coat well with seasonings. Divide nuts
into 2 batches & spread on a greased cookie sheet. Bake fro 20 minutes, stirring every 5
minutes, until golden. Serve warm or at room temperature. Cool completely before storing
in an airtight container. Will keep about 2 weeks.
------------------
Bombay Curry Soup
Recipe By : www.mumbaizone.com
*Indian Soups And Stews
Bombay

-------- ------------ --------------------------------
1 cup masoor dal
3 sliced onions
3 tomatoes
1/2 teaspoon chilli powder -- optional
3 teaspoons curry powder
1 tablespoon ghee
salt -- to taste
***TO SERVE***
lemon slices
1/2 cup cooked rice
A spicy soup for the cold and wet days.
Preparation time : 15 minutes. Cooking time : 35 minutes.
1. Heat the ghee in a vessel and fry the onions for a little time.
2. Add the crushed garlic and chilli and curry powders. Fry again until it gives a nice aroma.
3. Add 6 teacups of water, the tomatoes and the washed masoor dal and cook in a pressure
cooker.
4. When cooked, pass the mixture through a sieve.
5. Boil for 15 minutes. Add salt.
Serve hot with cooked rice and slices of lemon.
------------------
Bombay Madness
Recipe By :
Categories : Meat *Indian
Bombay

-------- ------------ --------------------------------
4 steaks -- filet, 1-inch
thick
pepper -- white, cracked
1 lemon grass -- stalk, chopped
1 bunch lemon thyme or
2 peel -- lemon, chopped
1 ginger -- 1-inch piece
thinly sliced
20 peppercorns -- black, - crushed
***CURRY BUTTER***
1/4 pound butter -- unsalted
2 ginger -- chopped
1 large shallot -- chopped
1 small garlic -- clove, chopped
1 small chile -- green, seeded and
chopped
1 tablespoon garam masala powder OR
1 tablespoon curry powder
1 tablespoon juice -- lemon
1 pinch turmeric -- ground
salt -- (to taste)
pepper -- (to taste)
***GARNISHES***
onions -- pickled
cucumbers in yogurt and -- - creme fraiche
mint chutney
papaya -- sliced
banana -- sliced
other garnishes of choice
Steaks: Remove the steaks from your refrigerator at least 1 hour before cooking. (Steaks
should be at room temperature before you cook them.) Press a generous amount of white
pepper into the surfaces of the steaks. Cover.
To prepare the steamer, place the lemon grass and water in the bottom of the steamer with
ginger and peppercorns. Boil 1-2 minutes to release the oils and flavors of the aromatics.
When ready to cook the meat, salt the steaks and steam them over vigorously boiling liquid
for 3 minutes ONLY.
Curry Butter: Blend all of the ingredients in a food processor until smooth.
Accompaniments and Garnishes: For the pickled onions, use sweet onions if possible. Peel
and trim top and bottom. Slice thinly, place in a stainless bowl, salt heavily, and toss. Leave
for 1 hour and drain thoroughly. Bring 1 cup of vinegar to a boil and pour it over the drained
onions. Reserve.
For the cucumbers in yogurt and creme fraiche, slice 2 small cucumbers thinly, salt, and
allow to set for one hour. Drain thoroughly, pressing gently to expel water. Mix 1.4 cup plain
yogurt and 1./2 cup creme fraiche. Add a dash of chile powder and mix with the cucumbers.
Chill.
For the mint chutney, see any Indian cookbook.
Other garnish should balance Western color and freshness with the Indian flavors.
Possibilities include blanched carrots, green beans, zucchini, and okra.
To Assemble: To serve, arrange accompaniments around the outside of a heated plate,

place a filet in the center, and top with a dab of curry butter. Serve immediately.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour
------------------
Bombay Palace Chicken Curry
Recipe By :
*Indian Bombay

-------- ------------ --------------------------------
3 pounds chicken -- skinned and cut
-- into 8 pieces (1.5
-- kg)
3 tomatoes -- diced
salt and fresh-ground pepper to taste
***FULL MASALA***
1/4 cup oil
1 tablespoon garlic/ginger paste or
2 garlic cloves -- mashed
1 piece ginger -- size of a walnut,
-- minced
***DRY MASALA***
1/2 cup yogurt
1 rounded tablespoon tomato paste
4 tablespoons heavy cream
1 tablespoon garam masala -- (or curry powder)
Method:
1. Prepare the chicken; set aside.
2. Dice the tomatoes; set aside.
3. In a wok or heavy skillet, heat the oil and add the full masala, stirring well for 1/2 minute.
Add onions and stir-fry until they start to turn golden. Add garlic/ginger paste and stir over
medium heat to dry the mixture. Add the chicken and tomatoes and the dry masala. Stirfry
for 5 minutes, adding a bit of water if necessary to prevent scorching. Add the yoghurt,
reduce heat and bhoona for 10-15 minutes while the chicken absorbs the spices, again
adding a bit of water if necessary to avoid scorching.
4. This dish is classically a dry curry, but if you prefer more gravy, add 1/2 cup water at this
point, and simmer for 5 minutes.
5. Add the tomato paste and the heavy cream. Sprinkle on the garam masala, if desired,
and garnish with the coriander leaves. Serve hot with rice.
------------------
Bombay Rice Curry
Recipe By :
Categories : Eggplant *Indian
Bombay

-------- ------------ --------------------------------
1 cup onion; finely chopped
2 teaspoons oil
1 cup eggplant cubes; peeled
1/2 cup raw nuts -- (peanuts, cashews,
-- or pecans)
1 cup fresh tomato cubes; peeled
1 cup apple cubes; peeled
2 large garlic cloves; peeled
1 teaspoon freshly ground pepper -- (to taste)
1 teaspoon salt
1 teaspoon mustard or dill seeds
2 teaspoons ground red pepper or chile-powder
water as needed
4 cups brown rice; precooked -- still warm (brown
-- Basmati is best)
1/2 cup raisins -- (optional)
1/2 cup coconut; shredded -- (optional)
Sauté onions and eggplant in oil in a skillet. Meanwhile, stir eggplant, nuts, tomato, apple
and garlic in a blender into a paste, 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.
------------------
Bombay Shrimps
Recipe By :
Categories : *Indian Bombay

-------- ------------ --------------------------------
1 pound medium raw shrimps
salt to taste
3 garlic cloves
1/2 cup coconut milk
1 tablespoon finely chopped cilantro
Peel the shrimps and keep in a vessel Add ginger, garlic, and tamarind pastes, turmeric
powder, chile powder and salt to the shrimps. Mix well and keep aside for 10 minutes. Heat
the oil in a pan, add garlic cloves and stir until brown. Add shrimps and stir for 2 minutes, so
that the shrimps can also get brown. Add coconut milk, cilantro and green chiles. Turn the
heat off when the gravy begins to simmer Serve with steamed rice.
------------------
Bombay-style Curried Eggs
Recipe By :
*Indian Bombay

-------- ------------ --------------------------------
8 eggs
1/4 cup milk
1/2 teaspoon salt
liberal seasoning freshly ground pepper
3/4 cup finely chopped mushrooms
6 scallions -- thinly sliced
1/2 red or green chile -- minced
1 teaspoon minced gingerroot
1 tomato -- seeded and finely
-- diced
fresh cilantro for garnish
Beat the eggs, milk, salt, and pepper together in a large bowl until well blended. Heat the
ghee or butter in a large skillet over medium heat, and when hot add the mushrooms,
scallions, chili, and gingerroot. Saute, tossing often, until the mushrooms are tender, about
10 minutes. Add the tomato, turmeric, and cumin, and cook 3 minutes more, or until the
tomato is heated through and tender. Reduce the heat to medium-low. Pour in the egg
mixture and cook, stirring constantly with a spatula, until the eggs are set yet still very
creamy; do not let them dry out. Serve immediately, garnished with cilantro.
Serve some naan or chapatis and a fruit salad, and there you have it!
serves 4
------------------
Bonda With Instant Mashed Potato
Recipe By :

-------- ------------ --------------------------------
1 medium onion
2 cups potato buds
1 1/2 cups peas and carrots
2 big ones green chilies
1 cup gram flour
1 pinch turmeric
1 / " piece ginger
1 small bunc coriander leaves
2 teaspoons salt
oil
The filling is prepared as follows:
Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot water. Finely chop ginger, chilies,
coriander leaves, and onion. Heat oil (about 5 Tbsp) and add mustard seeds. Add chopped
ingredients and fry until onions are brown. Add carrots, peas, turmeric and 1 tsp of salt and
cook on low heat for about 10 minutes. Add potato (now mashed) and fry for 5 minutes.
Remove from heat, add lemon juice and let cool.
The batter is prepared as follows:
Combine gram flour, 3 Tbsp of oil, 3/4 cup water, 1/2 tsp salt, the baking powder and mix
thoroughly
After the batter is prepared, make small balls out of the filling and roll them in the batter.
Next fry it in hot oil. You will get about 20-30 small bondas.
This recipe was taken from Saranya Mandava's book on Indian cuisine.
------------------
Boondhi Raita
Recipe By :
Categories : Raita *Indian
Pickles And Relishes

-------- ------------ --------------------------------
1/4 cup besan
1/2 cup water
ghee for frying
to taste salt
to taste pepper
to taste chat masala
1 1/2 cups yogurt
1/4 cup milk
Make a pouring paste of the besan and water. Heat ghee and drop paste into it through a
slotted spoon to get little drops that fall one at a time (these are boondhi). Remove the drops
when golden brown and dry on a paper towel to remove extra oil. Soak the drops in warm
water. Add milk, salt, pepper, and add Chat Masala to yogurt. Squeeze water out of
boondhi and add to yogurt.
------------------
Boondi
Recipe By :
*Indian

-------- ------------ --------------------------------
1 cup --
1 gram flour
1/2 cup sugar
1 cup water
6 chopped almonds -- (6 to 8)
ghee to deep fry
perforated flat spoon about 5" diameter
Boil the sugar and water together. Add a tablespoon of milk to bring up
the scum.
Remove scum and boil liquid till the syrup is sticky between the fingers.
Keep aide, but keep warm for use.
Make batter with gram flour, which should not be too thin.
The batter should evenly coat the back of a spoon when dipped in it.
Heat ghee, hold perforated spoon a little above the hot ghee, pour some
batter on the spoon.
Tap very lightly at edge of spoon to allow small droplets to fall in the
ghee.
Pour back remaining batter and wipe spoon.
Stir the boondis in the ghee gently and fry till crisp but not brown.
Drain and put into the syrup. Keep for 3-4 minutes before draining from
the syrup.
Spread on a wide plate, add cardamom powder, almonds and mix gently.
Cool completely and loosen the boondi with finger till each droplet
separates.
Store in airtight container.

Note: Take great care while dropping the boondi in the hot ghee so as not
to burn yourself. A little practice and it is very easy.
Making time: 30 minutes.
Makes: 3 cups approx.
------------------
Boston Brown Bread
Recipe By : dmorton@silver.ucs.indiana.edu (Daniel Morton)

Categories : Bread - Quick Dressings
Breads Grains
*Indian

-------- ------------ --------------------------------
1 cup corn meal -- sifted
2 cups whole wheat flour -- unsifted
2 teaspoons baking soda
1/2 cup raisins -- parboiled
3/4 cup molasses
2 cups buttermilk or sour milk
Combine corn meal and flour with baking soda and salt; sift together. Stir in the parboiled
raisins, which you have dried off with paper towel. Combine molasses and milk, add to flour
mixture. Steam in three well greased covered one quart molds, filled 2/3 full so as to allow
room for expansion, for 3 hours. Uncover molds and bake in a 250 F oven for 25-30 min.
Re-steam any of the loaves not used immediately after baking before serving.
------------------
Boti Gosht - Meat Cubes

Appetizers *Indian

-------- ------------ --------------------------------
1 1/2 pieces fresh ginger root -- minced
15 fresh or dried curry leaves -- bay can
substitute
1 pound boned meat -- cut in 1" cubes
1 fresh hot green chili -- finely sliced
-- w/seed
1/2 teaspoon salt or to taste
2 tablespoons fresh lemon juice or to taste
Put oil in large pan and set over medium-high heat. When oil is hot, put in the ginger garlic
and curry leaves. Stir. When garlic starts to brown, put in the meat. Stir one or twice and
turn heat to medium low. Now put in garam masala, cumin, turmeric, cayenne pepper, green
chili and salt. Stir. Add 3/4 cup water, cover pan and cook gently for 50 minutes before
uncovering and boiling down the liquid. Stir in lots of freshly ground black pepper and lemon
juice. Alternately you can use a presser cooker and after the point of adding all the
ingredients except the black pepper and lemon juice, add 2 tablespoons of water and cover
and bring up the pressure. Lower heat and cook under pressure 15 minutes. Remover from
heat and reduce pressure quickly with cool water. Remove cover and cook uncovered to
reduce liquid and brown meat a bit. Continue with lemon and black pepper.
------------------
Braised Lamb With Fruits And Nuts

Recipe By :

-------- ------------ --------------------------------
text only
This Indian dish is anything but understated. It piles flavor upon flavor to stunning effect and
would overwhelm milk-fed lamb. Amazingly, for something so sumptuous, it is comparatively
nutritionally sound, as it has been modified to eliminate most saturated fat. However it is not
for the meal-in-a-moment cook.
Cover 45 g of raisins and 30 g sultanas in boiling water. Leave to soak. Trim an 800 g
boneless piece of young lamb (leg or shoulder) of all visible fat. Put the piece in a large
saucepan and add 3 cups of water, a tablespoon of lemon juice and 2 bay leaves. Cover,
bring to the boil, skim, and simmer very gently for about one hour or until a skewer glides into
the meat with ease. Remove the meat, setting it aside, and reduce the stock over high heat
to about 1/4 of a cup. Reserve the stock and wash the saucepan.
Into a processor bowl put 2 large onions quartered, 6 cloves of garlic, 5 cm ginger roughly
chopped, 1/2 tablespoon ground cardamom, 2 tablespoons ground coriander, 1 teaspoon
ground cloves, 1 tablespoon white poppy seeds, 45 g ground almonds and 1 teaspoon black
pepper. Process to a paste. Chop finely a generous handful of fresh mint and have ready
200 g plain yogurt (low fat yogurt can be used).
Heat 2 tablespoons mono- or poly-unsaturated oil in the saucepan, add onion and spice
paste and fry, stirring, for about 3 minutes or until it is fragrant. Add the mint and yogurt and
simmer gently until the sauce is thick and creamy. Return the meat to the saucepan,
spooning the sauce over it, cover and braise gently until the meat is heated through. Add the
reserved stock to the saucepan and stir through. Continue to simmer uncovered until the
stock is completely reduced. Sprinkle over the meat and sauce 2 teaspoons garam masala,
1 teaspoon chile powder and salt to taste if you regard it as necessary.
In a frying pan, heat a little oil and gently fry the drained sultanas and raisins, together with
45 g blanched slivered almonds, for about 5 minutes. Add them to the saucepan and stir.
Infuse a few strands of saffron in a tablespoon of boiling water and add 1 1/2 teaspoons of
rosewater. Stir this mixture into the saucepan and heat for a minute or so more.
Slice the meat, which by now should be meltingly tender, and arrange on a serving dish.
Spoon the sauce over the meat. Serve with rice.
From "Raw Materials" by Meryl Constance, The Syndey Morning Herald, 10/6/92.
------------------
Bread Dosa
Recipe By : Tasty Dishes from Waste Items

Categories : Chutney Dals
Appetizers *Indian

-------- ------------ --------------------------------
1 cup bread crumbs
1/4 cup rice
1/4 cup moong dal
2 green chiles -- minced
1 small piec ginger -- minced
1 handful cilantro leaves
salt -- to taste
In a bowl, cover the rice and dal with plenty of water and let soak for several hours. Drain,
then grind to a fine paste. Add milk or water to make a thick batter. Stir in remaining
ingredients.
For each dosa, cook 2 tablespoons batter on hot greased skillet or griddle, spreading
batter into thin circles and turning dosa once to brown both sides. Serve hot with chutney.
Adapted by Karen Mintzias from "Tasty Dishes from Waste Items" by Aroona
Reejhsinghani
------------------
Bread Wada
Recipe By : Delicious Recipes From Andhra by Karuna


-------- ------------ --------------------------------
3 large bread slices
2 green chiles
2 tomatoes
4 French beans
2 tablespoons peas
5 tablespoons oil
1 sprig curry leaves
1/2 lemon
salt -- to taste
1. Fry mustard, cumin seeds and curry leaves.
2. Chop tomatoes, green chiles, and beans, and add to the frying pan. Add peas. Fry.
3. When cooked, add 1 1/2 cups water and salt. Bring to a boil.
4. Break the bread into smaller pieces and add. Add lemon juice. Stir.
5. Cover with a lid and cook on low heat until water evaporates. Mix. Serve with ketchup.
------------------
Breakfast Chapati
Recipe By :

-------- ------------ --------------------------------
6 slices rindless -- streaky bacon, diced
1 potato -- cooked and diced
-- (90 g)
1 red chile -- deseeded and sliced
-- (optional)
6 eggs
salt and black pepper to taste
4 chapatis
100 gram cheddar cheese -- grated
COOK bacon until almost crisp. Add diced potato and chile, if using, and fry until light brown.
Drain out excess fat. Beat eggs with four tsp. cold water. Pour over the potato and bacon in
the pan. Cook until the eggs are just set but still moist.
Meanwhile heat chapatis in microwave or over low heat. Remove and spoon on the filling.
Sprinkle with cheese. Fold the chapati into an envelope shape, wrap in greaseproof paper
and serve.
------------------
NOTES : Fried bacon and potato slices, topped with egg and wrapped in
chapatis
Broad Bean Vegetable (lobia)
Recipe By :
*Indian

-------- ------------ --------------------------------
1 cup fresh shelled broad beans
1 teaspoon coriander leaves chopped
1/2 teaspoon ginger
1/2 tomato chopped
1/2 teaspoon mustard & cumin seeds
1/2 cup fresh curds
salt to taste
1 teaspoon sugar
lemon juice to taste
1 tablespoon oil
Boil beans in water to which a pinch of soda bicarb is added, till cooked.
Drain, hold under running water in colander, keep aside.
Heat oil in a pan, add seeds, asafoetida, allow to splutter.
Add chillies, ginger, curry leaves, tomato, stir fry 2 minutes.
Mix all dry masalas (including salt) in 1/2 cup water to a paste.
Add to pan, stir till oil separates.
Add beaten curds, stir continuously, till gravy gets thick and oil
separates.
Add beans, sugar, stir. Simmer for 5-7 minutes, till gravy becomes thick
again.
Add coriander, stir. Serve hot.
Note: You may used the dehydrated lobia available in stores. Soak
overnight, pressure cook, proceed as above. Also, instead of boiling, you
may microwave for 3-4 minutes, stirring once. Cook covered, after
sprinkling some salt and water. Wash under running cold water and drain,
before adding to masala.
Making time: 20 minutes (excluding boiling time)
Makes: 3 servings
------------------
Broad Beans Curry (Chikkudukai Koora)


-------- ------------ --------------------------------
300 gram broad beans
1 tablespoon oil
1/2 teaspoon peeled black gram dal
1 tablespoon -- ¥
1 gram flour -- (besan)
2 tablespoons tamarind juice
2 tablespoons sugar
1. Chop beans into 1 inch pieces. Boil with salt.
2. Fry black gram dal and mustard seeds. Add beans to the frying pan.
3. Add gram flour, tamarind juice, sugar and chile powder. Fry until almost dry. Stir.
------------------
Broccoli Pakode
Recipe By :
Appetizers *Indian

-------- ------------ --------------------------------
1 small onion -- coarsely chopped
1 1 cm cube fresh root ginger -- peeled and chopped
1 fresh green chillies -- seeded, up to 2
15 grams fresh coriander -- leaves and tender
-- stalks
1/4 teaspoon chilli powder -- (optional)
1/2 teaspoon salt
150 gram besan -- (chick-pea flour),
-- sieved
1 tablespoon ground rice
oil for deep frying
130 gram broccoli -- cut into 1cm
-- florets
Put the onion, garlic, ginger, fresh chillies and fresh coriander in a
blender. Add 2tbsp water and blend to a smooth puree.
Transfer the puree to a mixing bowl and add the cumin, coriander, chilli
powder and salt. Mix well. Add the besan and ground rice. Gradually add
the water, and mix until a smooth batter is formed.
Heat the oil over a medium heat. The temperature of the oil is crucial,
so if you have a deep fat thermometer, heat the oil to 160C/325F, or test
the temperature by dropping a tiny amount of the batter into the oil. If
the batter floats to the surface immediately without browning, then the
oil is at the right temperature.
Dip each broccoli floret in batter, making sure it is fully coated.
Fry the pakode in the oil until golden brown, about 8-10 minutes. You
need to brown them gently to make sure the batter inside is cooked while
the outside is crisp. Drain on absorbent paper.
Serve with chutney as a starter or with drinks.
You can make these pakodes using cauliflower or thickly-sliced potatoes.

------------------
Broken Egg Curry
Recipe By : Poultry Advisor (a magazine) published in Bangalore, 1970

*Indian

-------- ------------ --------------------------------
2 inch ginger
2 cloves garlic
2 onions -- chopped
2 tablespoons ghee
1 pound tomatoes -- skinned and chopped
1 bunch coriander leaves -- chopped
salt -- to taste
3 cups coconut milk
6 eggs
1. Grind ginger and garlic together to make a paste.
2. Fry onions in ghee until golden.
3. Add ginger/garlic paste and tomatoes and let simmer until tomatoes are pulpy.
4. Add coriander, chiles, salt, and coconut milk.
5. Increase the heat. Let the curry come to boil. Then break the eggs into the curry and do
not stir.
6. When the eggs set the curry is ready. Serve with rice.
------------------
Broken Potatoes With Spices - Aloo Ka Bhurta

Recipe By : Indian Lowfat Cooking by Roshi Razzaq
Appetizers *Indian

-------- ------------ --------------------------------
3/4 pound potatoes
2 tablespoons oil
1/2 cup chopped onions
2 whole dried chilies -- (to 3), broken
1/3 cup tomatoes -- chopped
1 whole green chile -- chopped
1/2 teaspoon salt
3 tablespoons cilantro leaves -- chopped
Boil the potatoes in their skins and leave them to cool. Then peel and break them into a
lumpy mash. If preferred, peel potatoes first and then boil.
Heat the oil in a medium sized heavy bottomed saucepan and add the onion, cumin seeds,
and whole dried chilies, breaking them into the pan. Fry until the onions turn a rich, golden
brown. Add the mashed potato. Sprinkle in, and mix well after each addition, the turmeric,
tomato, green chili, and salt. Blend in 3/4 to 1 cup of water and leave the mixture to cook
over a low heat until it begins to bubble. Add half the cilantro leaves, stir, and cook for
another 30 seconds.
Garnish the dish with the remaining cilantro leaves.
Recipe from Indian Lowfat Cooking - The Key to a Healthy and Exotic Diet, by Roshi Razzaq
ISBN 1-55521-898-9
------------------
Brown and White Triangulars
Recipe By :
*Indian

-------- ------------ --------------------------------
6 slices brown bread
6 slices white bread
3 potatoes boiled -- peeled and mashed
3 green chilles -- (3 to 4)
4 pods garlic -- (4 to 5)
1 piece ginger
salt to taste
2 tablespoons cheese grated
1 tablespoon finely chopped coriander
butter to apply
Crush together chillies and garlic.
Mix all ingredients except bread and butter. Cut bread -- any uneven side
of bread, so that one brown slices matches one white slices. Apply butter
on inner side of each slice. Place some potato mixture on white slice.
Cover with brown slice. Press into a preheated sandwich toaster. Toast
very light. Serve hot with ketchup.
------------------
Brown Curry Gravy
Recipe By :
*Indian

-------- ------------ --------------------------------
1 tomato grated or finely chopped
1 large onion cut in slivers
1 capsicum cut in thin lengths
2 tablespoons tamarind water
1 teaspoon wheat flour
-- powder
salt to taste
3 tablespoons oil
***ROAST TOGETHER AND DRY GRIND***
2 cardamoms
2 cloves
2 peppercorns
1/2 cinnamon stick broken
1 bayleaf
2 whole red chillies dry
Dry roast wheat flour to a light pink, stirring continuously. Keep aside.
Heat oil, add onions, fry till well browned.
Drain well by pressing, putting back oil in pan.
Cool onions a bit. Grind in mixie. Keep aside.
In remaining hot oil, add cumin seeds allow to splutter.
Add asafoetida, capsicum, ginger, garlic stir fry for a minute.
Add all dry and ground masalas, flour, stir well.
Add tomatoes, tamarind water, salt, stir.
Simmer till gravy is thick and oil starts to separate.
Add prepared veggies and stir, keep cooking for 2 minutes.
Garnish with chopped coriander, serve with parathas, rotis, etc.
Goes well with: Chunky veggies like boiled baby potatoes with skin, boiled
peas, chopped stirfried brinjal pieces. (For this, fry brinjals pieces in
oil, drain, keep aside, adjust quantity of oil required, and continue by
frying the onions.)
Making time: 30 minutes Makes: 2 1/2 to 3 cups
Shelflife: Refrigerated 2 days

------------------
Brown Curry Sauce
Recipe By :
*Indian

-------- ------------ --------------------------------
2 large onions -- coarsely chopped
1 clove garlic -- finely chopped or
-- grated
1 teaspoon root ginger finely chopped or grated
1 1/2 pints water
14 ounces chopped tomatoes
1 teaspoon paprika
1 teaspoon turmeric
How to make the sauce:
Heat the water, onions, garlic and ginger in a large, heavy bottomed pan. Simmer gently
with the lid on, for 1 hour. Remove the lid and let the mixture cool. Meanwhile: Whiz the
tinned tomatoes in a food processor for a good two minutes. This is essential for absolute
smoothness. Heat the oil in a large pan and gently fry the paprika and turmeric for 30
seconds. Mix in the tomato pur‚e and add the whizzed tomatoes. Simmer for 20 minutes,
making sure nothing sticks. Take the cooled onion mixture a bit at a time and whiz up in the
food processor, again making sure it's absolutely smooth. Add to the tomato and spices and
simmer for another 20 minutes. A scum will appear on the surface of the sauce - try to
remove this as it forms. How to use the sauce:
The sauce basically replaces the tomatoes, onion, garlic and ginger in a curry. So to make
your favourite curry, simply brown your meat or vegetables with a spice mixture of your
choice, and add the brown stuff. Simmer for 20 minutes (or while the rice cooks) and you're
ready to eat.
Makes 8 oz.
You can freeze your brown stuff or keep it in the fridge for 3 - 4 days.
------------------

Bubur Pulup Hitam


-------- ------------ --------------------------------
100 gram black sticky rice
4 tablespoons palm sugar -- (60 g)
6 cm cinnamon
salt -- to taste
40 cm pandan leaf
8 tablespoons thick coconut milk -- (120 ml)
Required time: 45 minutes plus soaking time
Wash and soak the rice for about one hour. Bring the water to a boil. Add palm sugar,
cinnamon, salt, pandan leaf and ginger.
Add the rice and cook for about 30 minutes or until done.
When cooked, put in a serving bowl. Sprinkle a little palm sugar and coconut milk over it.
Serve hot or cold.
------------------
Bulgar Sweet (lapsi)
Recipe By : Indian Recipes For A Healthy Heart

Appetizers *Indian

-------- ------------ --------------------------------
1 ounce corn oil margarine
1 1/4 cups corsely ground wheat -- (bulgar)
1/4 cup golden seedless raisins
2 1/4 cups nonfat milk
1/4 cup nonfat dry milk powder
1/2 cup sugar -- (reduce if
-- preferred)
1 pinch saffron
1/4 teaspoon yellow food coloring
1/2 teaspoon cardamoms -- crushed
1/2 teaspoon nutmeg -- grated
2 tablespoons almonds -- finely sliced
1. In a saucepan, heat margarine and saute wheat and fellen seeds, stirring frequently, until
the wheat is light golden brown; about 10 to 15 minutes. Add raisins and cook until the
raisins are swollen. Remove saucepan from heat.
2. Carefully add nonfat milk, nonfat milk powder, sugar, saffron, and yellow food color. Stir
well, and bring to boil.
3. Reduce heat slightly, cover and cook until almost all the liquid has been absorbed.
4. Add cardamoms, nutmeg, and fold in. Cover and cook on a very low heat for 20 minutes
or until the wheat is cooked but still moist. (Add a little water if too dry.)
5. Garnish with almonds and serve.
(Can be used as a first course, as a cereal, or as dessert)
------------------
Bundi Anar Raita
Recipe By :

-------- ------------ --------------------------------
1 cup bundi -- (fried gram flour
drops)
1 cup pomegranate seeds -- (anardana)
2 cups yogurt
2 pinches roasted cumin seed powder
2 pinches red chile powder
salt -- to taste
Tangy combination of pomegranate and yogurt.
1. Add salt to the yogurt and beat.
2. Add the bundi and pomegranate seeds.
3. Store in the refrigerator.
4. Just before serving, sprinkle the cumin seeds powder and chile powder.
------------------
Burmese Menu 1: Burmese Chicken, Indian Style
Recipe By : Cook And Entertain The Burmese Way by Mi Mi Khaing

Appetizers *Indian

-------- ------------ --------------------------------
2 1/2 pounds chicken -- up to 3 pounds
1 tablespoon salt
1 teaspoon ginger -- ground
2 teaspoons dried garlic chips
1 1/2 cups onion -- finely chopped
1/2 cup oil
3 bay leaves
1 teaspoon chili powder -- or less
1. Disjoint chicken into serving sizes. Rub with salt, turmeric, and ginger powder.
2. Soak garlic chips in 1-1/2 teaspoons water.
3. Heat oil. Add bay leaves and 1 tablespoon chopped onion. As soon as brown, lower
heat, add rest of onion and garlic, stirring and frying well. Add chili, then half the curry
powder, stirring over low heat.
4. Add chicken and rubbed stuff, raise heat slightly, cover, and cook till it starts to brown.
5. Stir, add 2 cups water, lower heat, cover, and simmer till done.
6. Add rest of curry powder, and cook till gravy is reduced fairly thick.
------------------

Butter Chicken (Chicken Makhani)
Recipe By :
Categories : Chicken *Indian

-------- ------------ --------------------------------
1/4 pint yogurt -- plain
1 teaspoon ginger -- crushed
1 teaspoon salt
1/4 teaspoon red food coloring
3 pounds chicken -- skinless, cut in
- pieces
oil
2 ounces butter
1 cinnamon stick -- 1 inch long
6 whole cloves
6 whole green cardamoms
1 bay leaf
1/4 pint sour cream
1/4 teaspoon saffron -- crushed
1/4 pint cream
salt -- to taste
2 teaspoons almonds -- ground
1/4 teaspoon cornstarch
1 tablespoon -- water
1. Mix yogurt, ginger, salt and red coloring and rub into chicken. Let it marinate overnight.
2. Place in an ovenproof dish and brush with oil. Bake in a 375 degree oven for 40-50
minutes. Save the liquid, if any.
3. In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bay leaf for 1
minute. Add sour cream and chicken liquid.
4. Add crushed saffron, and cream. Cover and simmer gently for 5-6 minutes. 5. Add
chicken pieces and adjust seasoning. Add ground almonds.
6. Dissolve cornstarch in water and add to the chicken.
7. Let it thicken. Cover and simmer for 3-4 minutes.
------------------
Serving Ideas : Serve with Naan and Pilau rice
Butter Chicken (Murgh Makhani)

Recipe By :

-------- ------------ --------------------------------
1 chicken -- (3-lb) skinned,
- boned and cut into 8 pieces
3 garlic cloves -- mashed
1 piece fresh ginger -- size of
- a walnut -- peeled and finely
- minced
1 lemon -- juice only
***SAUCE***
900 gram tomatoes -- seeded and pureed
1 stick butter -- (110 g)
3 teaspoons lemon juice -- or to taste
1 teaspoon ground roasted cumin seeds
1/2 teaspoon salt
generous grinding of pepper
200 milliliter heavy cream
2 green chiles -- (serrano or
- jalapeno) -- julienne
2 tablespoons chopped cilantro leaves -- for
- garnish
Murgh Makhani, or Butter Chicken, is a classic Punjabi dish - and Simi's India Cuisine chef
Amarjit Singh prepares this dish in typical, lavish Mogul fashion. Both butter and cream
enrich this tomato-based sauce, while the touch of hot chile adds minimal heat to the dish.
For a lighter version, you might try using buttermilk in place of all or part of the cream.
Chef Singh tells us this dish is classically made with leftover tandoori chicken, although he
shares an alternative marinade and method for cooking the chicken. You can approximate
the heat of the tandoor oven at home on the grill or in a 500-degree oven ... The sauce is
nearly effortless - cook down the tomatoes early in the day, and finish it off just before
serving time. The chef reminds us of the importance of that final sprinkling of fresh cilantro,
and suggests serving the chicken with rice or Indian bread such as naan. For a vegetable,
try a simple green bean or cauliflower dish.
Source: Simi's India Cuisine restaurant.
If you have leftover tandoori chicken, bone and cut into small chunks, and set aside until
sauce is prepared. Otherwise, begin from scratch and rub chicken pieces with garlic, ginger
and lemon juice. Cover and refrigerate; marinate at least 10 hours or overnight.
To roast: Preheat oven to 500 degrees at least 1/2 hour before using. Set the chicken pieces
in a shallow pan and roast 15 minutes on the first side, about 10 minutes on the second.
To grill: Brush grill with a bit of oil to prevent sticking. Place chicken pieces over extremely
hot bed of coals and grill for 15 minutes on one side, and another 10 minutes on the other.
Baste once on each side.
To make sauce: In a wok or heavy skillet, simmer the tomatoes gently until their liquid
evaporates, leaving a thick paste. This will take about 10 minutes. (The tomatoes can be
cooked earlier in the day and refrigerated.) Add the butter, lemon juice, cumin, salt and
pepper. Stir in the cream and the chile, then add the chicken pieces. Simmer gently 5
minutes.
Transfer the chicken to a heated serving dish, and garnish with the chopped cilantro. Serve
with rice or any Indian bread.
Makes about 4 to 5 servings.
------------------
Butter Chicken - Danbir's
Recipe By : Danbir Sra

Categories : *Indian Chicken
Curry

-------- ------------ --------------------------------
1 3/4 pounds chicken breasts -- boneless, skinless,
-- cubed
1 tablespoon chili powder
salt to taste
1 cup yogurt
salt to taste
2 tablespoons garlic paste
2 tablespoons melted butter
2 tablespoons olive oil
2 tablespoons ginger garlic paste
1 tablespoon chopped garlic
1 tablespoon butter
1 tablespoon chopped green chile pepper
2 cups tomato puree
salt to taste
1 cup water
1 tablespoon honey
1/2 teaspoon dried fenugreek leaves
1 cup fresh heavy cream
To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon
chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
Drain yogurt in a cloth for 15 to 20 minutes.
Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger
paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to
marinate for another 3 to 4 hours.
Preheat oven to 400F (200C).
Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated
oven for 20 minutes, or until almost cooked through.
To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala.
When masala begins to crackle, mix in ginger, garlic paste and green chile peppers. Saute
until tender, then stir in tomato puree, chili powder, salt, garam masala and water. Bring to a
boil; reduce heat to low and simmer, stirring in honey and fenugreek.
Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is
no longer pink inside. Stir in fresh cream.
------------------
Buttered Saffron Rice
Recipe By : Madhur Jaffrey, published in The Toronto Star

Appetizers *Indian

-------- ------------ --------------------------------
2 teaspoons saffron
1 tablespoon salt
2 cups basmati rice
"The darker (the redder) the saffron colour, the better the quality. It usually comes from
Spain, but the best, really expensive stuff, is grown in Kashmir, where I went to see it
growing. There are many different grades. Watch out for fake or dyed saffron. Buy it from
a reliable source. To use it in a recipe, I roast it in a cast-iron pan until it's crisp to draw out
the colour, then crumble it into lukewarm milk and let it sit for 3 to 4 hours."
Place saffron in small, dry, hot pan over medium heat about 1 minute or just until fragrant.
Crumble into milk. Fill large pot with about 13 cups water; add salt and bring to boil.
Meanwhile, place rice in medium bowl and cover with cold water. Immediately drain rice
through colander. Wash and drain two more times. When water is boils, add rice and stir
once; bring to boil. Cook 5 minutes; rice should be slightly hard in the centre. Drain in
colander and place in ovenproof dish. Drizzle saffron milk over rice, tossing over a couple of
times very gently. Divide butter into four pieces; place over rice. Cut pieces of aluminum foil
2 inches larger than rim of dish; place on top of dish: place lid on foil. Bake in preheated
300F oven 40 to 50 minutes, checking after 40 minutes to see if rice is cooked. Serve
saffron-coloured streaked rice spooned on warmed platter.
------------------
Buttermilk Khichidi
Recipe By :
*Indian

-------- ------------ --------------------------------
1 1/2 cups ordinary rice -- (not basmati)
5 cups butter milk
1 tablespoon mixed gram dal -- urad dal &
-- cashewbits.
2 stalks curry leaves
2 red chillies
salt to taste
Heat ghee, add dals and cashew and cashewbits. Fry till light brown. Add
cumin & mustard seeds, curry leaves red chillies and buttermilk in that
order. Add salt and rice and cook covered on low heat till done. Garnish
with coriander
Serve piping hot.
------------------
Buttermilk Sambar (moru Kuzhambu)

*Indian

-------- ------------ --------------------------------
1 teaspoon red gram dal -- (pigeon peas, toor
-- dal), picked over -- & Rinsed
1 teaspoon bengal gram dal -- (yellow split peas,
-- picked over -- & Rinsed
chana dal)
1/2 cup water -- (4 fl oz)
1 piece fresh ginger -- (1 cm / 1/2" long),
-- finely shredded
6 green chilles -- (chili peppers)
3 tablespoons grated fresh coconut -- (or)
4 tablespoons flaked coconut
a little water
2 cups plain yogurt -- (16 fl oz)
salt -- to taste
1 cup chopped ash gourd
***FOR TEMPERING***
2 teaspoons oil
1 teaspoon brown mustard seeds
1 red chilli -- (chili pepper),
-- halved
1/2 teaspoon asafoetida powder
a few curry leaves
Soak the red gram dal and the Bengal gram dal in 1/2 cup (4 fl oz) water for 1 hour. Drain off
water.
Place the soaked dals, ginger, cumin seeds, coriander seeds, green chiles, and grated
coconut in an electric blender or food processor. Add very little water and blend ingredients
to a fine paste.
Place the yogurt in a bowl. Add the ground paste, salt to taste, and ground turmeric. Mix
well and set aside. Chop the ash gourd into 1 cm (1/2 in) pieces. Set aside.
TEMPERING: Heat 2 teaspoons oil in a heavy saucepan. Add mustard seeds, fenugreek
seeds, halved red chile, asafoetida powder, and a few curry leaves.
When the mustard seeds splutter, add the chopped ash gourd to the pan. Pour in just
enough water to cover the gourd. Cover pan, and simmer on a low heat until cooked. Now
add the yogurt mixture and heat the sambar through gently. Take care to prevent curdling.
Author's note: You can make this sambar with any vegetable of your choice: e.g. okra
(lady's fingers), eggplant (aubergine), sweet peppers (capsicum), or cooked diced potato.
Lentil dumplings can also be used instead of vegetables.
For a slightly different flavor, use 1/4 - 1/2 cup (2 - 4 fl oz) coconut milk instead of grated or
flaked coconut. Use 8 - 10 tablespoons coconut to make thick coconut milk. Blend or
process the paste without the coconut and make the sambar the same way. Just before
serving, add the coconut milk and stir to blend well.
"Dakshin, Vegetarian Cuisine from South India," by Chandra Padmanabhan, 1994
------------------
Cabbage and Carrot Bahji
Recipe By : Indian Lowfat Cooking,R.Razzaq (Mindy Mymudes)

Appetizers *Indian

-------- ------------ --------------------------------
1 tablespoon coriander seed -- crushed
1/2 teaspoon cumin seed
2 chiles -- dried; to 3
4 cups cabbage -- shredded
1 cup carrots -- diced
1/3 cup tomato -- chopped
Pam or dry fry coriander, cumin seeds, and whole chilis, Stir for a min over medium heat, or
until chilis darken. Add carrots, cabbage, tomatoes, then tumeric, green chilies,. Stir to mix
thoroughly. Reduce heat, cover, and simmer 15-20 minutes. Vegies should be a little
crunchy, but if you like mooshy, cook 'em a little longer.
------------------
Cabbage Curry
Recipe By :

-------- ------------ --------------------------------
2 tablespoons oil
1 teaspoon urad daal
1 green chile
1 cup mixed vegetables
1 medium cabbage
salt to taste
Heat oil, mustard seeds, Urad Daal, cumin seeds, and green chile. Roast for a few seconds.
Add mixed vegetables. and cabbage. Sprinkle salt and turmeric. Cook on high heat for a
couple of minutes, then cover and
------------------
Cabbage Pacchadi
Recipe By :
*Indian

-------- ------------ --------------------------------
1 1/2 cups cabbage -- grated
1 tablespoon tamarind paste
4 green chiles
1 cup coriander leaves
few curry leaves
2 tablespoons oil
salt -- to taste
Heat oil in a small skillet on low heat and when oil is hot add green chile and coriander
seeds. Fry until the green chiles split and then remove them from the skillet.
In the remaining oil left in the skillet (still on low heat), add grated cabbage and salt and
cover. In 5 minutes cabbage becomes soft. Now remove cabbage from skillet and let cool.
In a processor add cabbage, green chile, coriander seeds, tamarind paste, cumin seeds,
coriander leaves and curry leaves and process for 2-3 minutes. Do not process for too long
as it tastes better when it is slightly chewy.
Goes well with hot white rice with a topping of butter, chapati.
------------------
Cabbage Parathas
Recipe By :
Appetizers *Indian

-------- ------------ --------------------------------
3 cups wheat flour
1 teaspoon salt
1 cup shredded cabbage
1 teaspoon finely chopped ginger
1 teaspoon finely chopped green chillies
1 teaspoon finely chopped coriander
butter -- to fry
Parathas are like chappatis but more often then not with a filling, they are eaten as a snack
or with other dishes, sometimes they are eaten at breakfast with yogurt and tea. Cabbage
parathas are a variation you can swap the cabbage filling for potato, which is the most
common filling.
Sieve flour and salt together mix well, put in cabbage, corinder, ginger & chillies. Add about
tablespoon of oil and with a little water form a soft and elastic dough. Roll into round shapes
and shallow fry until both sides are golden brown. Serve hot with plain yogurt or pickle.
------------------
Cabbage Potatoes and Peas Molagootal
Recipe By :
*Indian

-------- ------------ --------------------------------
1/2 cup mung dal
1/2 small cabbage -- chopped fine
1 large baking potato -- diced
1 bunch frozen peas
1 teaspoon sambar powder
salt -- to taste
shredded dry coconut
-- soaked in a little w
mustard -- (seasoning)
urad dal -- (seasoning)
dry red chile powder -- (seasoning)
curry leaves -- (seasoning)
oil -- (seasoning)
Set dal to cook in about 2 cups water and a touch turmeric. When dal is three-quarters done
add shredded cabbage, potatoes and a little more water if needed on top of the dal. Add
sambar powder and salt.
Cover with a lid and let it simmer away another 10 to 15 minutes. Veggies should be done
but still holding their shape. Stir in wet coconut. Remove from heat. Top with seasoning as
explained in previous recipes.
If more particular, grind fresh coconut with roasted red chile powder and roasted urad dal
paste in lieu of the desiccated coconut.
Variations:
You can do a keerai (spinach) kootan with a little modification. Add fresh coconut ground
with roasted red chiles, urad dal and a little cumin. Also you can cook toovar dal separately
or throw veggies + dal in a cooker for a few minutes, if you like. This tends to overcook
veggies but can be done fast.
------------------
Cabbage Sandwiches
Recipe By :
*Indian

-------- ------------ --------------------------------
1 cup cabbage shredded fine
1 carrot cut in thin juliennes
2 garlic pods
1/2 piece ginger
salt to taste
1/4 teaspoon pepper powder
2 slices sandwich bread
Heat the butter in a skillet. Add the cabbage and carrot. Stir fry till
tender. Add salt, pepper, garlic and ginger stir and remove. Cool the
mixture. Place a spoonful of the mixture on a slice of bread. Place the
other slice on top of it. Grill in a pre-heated oven (sandwich toaster
may also be used). Remove when golden brown and sprinkle with fine grated
cheese while still hot. Serve with tomato ketchup or Mexican sauce.
------------------
Cabbage Stew (Cabbage Kootu)

Categories : Vegetables *Indian

-------- ------------ --------------------------------
1 cup tur -- (toor) gram dal
200 grams cabbage
50 grams French beans
1 ripe tomato
1 drumstick
1 teaspoon thick tamarind juice
1 teaspoon sugar
1 tablespoon dhaniya seeds
6 pepper seeds
coconut -- (a small piece)
salt -- to taste
1. Boil dal.
2. Chop vegetables into small pieces. Boil.
3. Mix both with chile powder, salt, asafetida, sugar and tamarind juice.
4. Heat oil. fry black gram dal and mustard seeds.
5. Grind coconut, dhaniya seeds and pepper seeds.
6. Add both masalas to the kootu, cook for 5 minutes on low heat.
------------------
Cabbage Thoran


-------- ------------ --------------------------------
3 cups chopped cabbage
2 green chiles -- (to 3)
1/2 cup dried or fresh coconut
3 cloves garlic
1 small onion -- optional
1 teaspoon urad dal
1 teaspoon oil
salt -- to taste
Chop the onion. Heat the oil on medium heat and add the mustard seeds. When they pop,
add the urad dal and curry leaves. Then add the onions and sauté until browned. Now add
the cabbage, turmeric powder and salt. Stir for a while, lower the heat and cook covered for
five minutes. Crush the garlic and cumin seeds and add to the cabbage along with the green
chiles and the coconut. Stir for a few more minutes and remove from heat.
------------------
Cabbage Thoran (Stir-Fry)

Appetizers *Indian

-------- ------------ --------------------------------
1/2 pound potatoes -- (peeled), cut in 1
-- cm cubes
1 teaspoon urad dhal or brown lentils -- optional
1 onion -- finely sliced
2 whole green chiles -- (trimmed), halved
-- lengthwise
1 teaspoon turmeric
1 pound white cabbage -- finely shredded
1 3/4 ounces fresh grated coconut
salt and pepper
1 bunche fried green chiles -- to garnish
1. Heat 3 tablespoons of the oil in a large frying pan or wok and fry the cubed potatoes for
10 minutes, stirring occasionally, until they are golden on all sides. Drain on kitchen paper
and keep them warm.
2. Heat the remaining oil. Add the mustard seeds and cook for 1 minute until they begin to
pop. Add the urad dhal or brown lentils, if using, and curry leaves and cook for 3-4 minutes
until the lentils are golden. Add the onion and chiles and cook for 5-6 minutes until softened.
Add the turmeric, cabbage and salt and pepper. Mix thoroughly, cover and cook for a further
10-15 minutes until softened.
3. Stir in the fried potatoes and half of the fresh grated coconut. Spoon into a warmed
serving dish and sprinkle over the remaining coconut. Serve garnished with fried green
chiles.
Description: White potatoes and grated cabbage stained yellow with turmeric topped with
"French cut" green chiles.
Source: BBC Vegetarian Aug 98
NOTE: Thoran is an essential dish that is served at every Keralan feast. The most important
feast in the calendar is the annual Onam Feast, which celebrates the mythical return of a
benevolent and divine ruler of Kerala. Keralan is predominantly a Hindu state, so eating
meat is not a traditional part of their culture. Home-grown spices, herbs and vegetables are
abundant in the countryside and family recipes are passed down through the generations.
Spices such as chile, cloves, nutmeg, coriander and cumin are widely used. Rice and
coconut are served with bitter gourd, cassava, lentils and bananas on bright green, fragrant
banana leaves.
------------------
Cabbage With Milk
Recipe By :
*Indian

-------- ------------ --------------------------------
1 1/2 pounds cabbage
2 green chiles
8 curry leaves
1 cup milk -- (half 'n half)
1/4 cup oil
1 teaspoon Bengal gram
1/4 tablespoon turmeric
salt -- to taste
Heat oil in a skillet and when oil is hot add mustard seeds and Bengal gram. When mustard
seeds start popping add chopped onion, green chile, salt, turmeric and red chile powder.
Fry until onion turns translucent. Now add finely chopped cabbage and fry on medium heat
for 15 minutes.
Next add milk and let cook on medium heat for 4-5 minutes or until milk thickens slightly.
Goes well with plain white rice, puri, paratha and chapathi.
------------------
Cabbage With Onions
Recipe By :
*Indian

-------- ------------ --------------------------------
1 medium head cabbage
2 1/2 medium onions
9 tablespoons oil
6 whole fenugreek seeds
1/2 teaspoon whole black mustard seeds
1/2 teaspoon whole fennel seeds
a piece of ginger -- 1 inch by 1 1/2
-- inches, chopped
1 medium tomato
1 hot green chili -- thinly sliced
3/4 teaspoon salt
Cut cabbage in quarters. Remove the stem and hard core and shred cabbage lengthwise as
finely as you can. Peel 2 of the onions and cut them each into half, lengthwise. Now slice
finely into half circles. Heat 6 tablespoons of oil in a 10 inch skillet over medium heat, add
the fenugreek, cumin, mustard, and fennel seeds. As the seeds start sizzling and changing
color (about 10 seconds), put in the sliced onions. Fry them over medium heat for about 3
minutes. Add the shredded cabage, stir a few times, put the lid on, lower flame, and cook for
15 minutes. Uncover and cook over fairly low heat for 30 minutes, stirring occasionaly to
prevent burning. Meanwhile, peel and coarsely chop the remaining 1/2 onion and put it with
the garlic, ginger, and tomato in blender. Blend to a paste. In a skillet heat the remaining 3
tablespoons of oil. Add the paste, the turmeric, and the green chili. Fry, stirring all the time,
for 8 to 10 minutes (adding, if necessary, 1 teaspoon of warm water at a time to prevent
sticking.) When the cabbage has cooked for 30 minutes, add this fried paste mixture, along
with the salt, garam masala, and lemon juice. Stir and let cook for another 5 minutes. serve
with parathas, pooris, or chapatis, dal and rice and Yogurt with Potatoes.
serves 4-6
------------------
Cabbage, Carrot And Onion Curry
Recipe By :
Categories : Main Dish Vegetables
*Indian

-------- ------------ --------------------------------
1/2 small cabbage
3 medium carrots
2 large onions
1 tablespoon ghee
1/2 teaspoon cumin
salt -- to taste
Cut the cabbage into small pieces.
In a separate container cut carrots into thin rounds.
Peel onions and cut into small pieces.
In a medium-sized pan sauté the onion with butter or margarine. When onions feel soft, add
mustard seeds. 30 seconds after that add cumin powder, coriander powder, and turmeric
powder. Mix the spices.
Drop carrots in pan and sauté. Put the lid on for 5 minutes. Now add cabbage. Mix all the
vegetables together. Add cinnamon powder, salt, and chile powder. Put the lid on. Wait for
5 minutes.
Turn over mixture in pan. Make sure the spices don't stick to the bottom of the pan. Put the
lid back on and leave it another 8 minutes. If you want curry to be softer, keep the lid on
longer after cooking.
Serve hot or warm.
------------------

Cake and Jelly Surprise
Recipe By :
*Indian

-------- ------------ --------------------------------
1 recipe eggless sponge cake
1 packet strawberry jelly
10 fresh strawberries -- (10 to 15)
2 cups water paper
1 5" x 6" --
1 strip wax or thick butter
-- paper
1/2 cup biscuits crumbled
Slice the cake in 3 horizontal parts. Take a bowl in which the cake fits
perfectly. (use the tin used for baking the cake).
Place the butter paper strip all along the inside border vertically. Let
the ends overlap. Place the lower part of the cake into the tin keeping
the butter paper strip up and around it.
Boil the water, add jelly crystals, stir and dissolve well. Put half the
mixture in the fill to chill. When thickened but not set, beat with a
spoon and pour on to the layer of cake in the tin.
Sprinkle a third of the biscuits crumbs on it. Place the centre layer of
cake on top.
Put in the chiller for jelly to set. Also place remaining jelly mixture
in freezer to thicken save 1 tbsp for top. Repeat as for above. Cover
with top layer of cake. Pour the remaining jelly (1 tbsp) over it,
spread. Sprinkle remain crumbs, decorated with chopped strawberries.
Chill for the topmost layer to set.
To serve very carefully insert a wide spatula under the bottom layer.
Hold the butter paper tight around the cake and transfer to a cake plate.
Carefully peel off butter paper. Serve immediately with or without
vanilla ice-cream.
Serves-6
Making time -1 hour (excluding cake baking time)
Shelf life -2 days in chiller.

------------------
Cake-like Fried Milk Balls in Scented Syrup (gulab Jamun)
Recipe By : Yamuna Devi

Appetizers *Indian

-------- ------------ --------------------------------
2 1/2 cups water
2 1/4 cups sugar
1 tablespoon rose water -- (or)
1/2 teaspoon rose essence
ghee -- for deep-frying
2 cups instant nonfat dry milk powder
1 1/2 tablespoons self-rising flour
1/2 cup warm milk -- (or), as needed
1 teaspoon ghee or unsalted butter
The dough for this dish takes only minutes to assemble, but the balls must be fried under
carefully controlled temperatures. Some recipes call for more flour, but the less flour in the
dough the better the qulaity of the gulab jamun. This recipe takes time and attention.
1. Combine the water and sugar in a 3 qrt pan over moderate heat and stir constantly until
the sugar is dissolved. Raise the heat and boil for 5 minutes. Remove the pan from the heat
and stir in the rose water or essence and set aside.
2. Pour ghee to a depth of 2 1/2 - 3 inches in any deep-frying vessel at least 10 inches in
diameter. Place over very low heat while making your dough.
3. Brush a plate with a film of oil. Place the milk powder and flour on a sheet of waxed
paper or in a small bowl and mix thoroughly. Combine the warm milk and 1 tsp ghee in a
large mixing bowl. Sprinkle the dry mixture with one hand, stir with the other hand to make a
pliable dough. Working quickly, wash and dry your hands and rub them with oil. Divide the
dough into 24 portions and, exerting pressure, roll each portion between your palms into a
smooth ball. Place the balls on a plate.
4. Raise the heat to moderately low and when the ghee reaches 215 degrees F (102 deg C),
slip in the balls, one by one. They will sink to the bottom of the pan but do not try to move
them. Instead, gently shake the pan to keep the balls from browning on just one side. After
about 5 minutes, the balls will rise to the surface. Now they must be gently and constantly
agitated with a wooden spoon to ensure even browning. After 5 minutes, the temp should
increase to 220 deg F (104 deg C); after 10 minutes to 225 deg F (107 C); after 15 minutes
to 230 deg F (110 C). After about 25 minutes, the balls should be golden brown and the
temp between 245-250 F (118 - 121 C). Remove one ball and slip it into the syrup. If it does
not collapse in 3 minutes, add the remaining balls. Otherwise, fry the balls for about 5
minutes more. The balls should soak in the syrup for at least 2 hours before serving and
may be stored, well sealed and refrigerated, for up to four days. Return to room temp or
warm before serving.
Makes 24 gulab jamuns.
------------------
Calcutta Chicken Curry (Murgi Kari)
Recipe By :
Categories : Curry Chicken
*Indian

-------- ------------ --------------------------------
1 chicken -- (3-4 lb.)
- cut into 8-10 pieces
2 medium yellow onions; chopped -- -(about 1 cup)
2 large clov garlic; minced
1 teaspoon minced fresh ginger
1 cup water
1 cinnamon; -- (3-inch) stick
3 cracked green cardamom pods
- or 2-3 whole cloves
1 teaspoon salt
ground black pepper to taste
This recipe is an example of Calcutta Jewish cooking with its signature blend of Iraqi and
Indian seasonings. Pat chicken dry. Heat oil in large saucepan or Dutch oven over medium-
high heat. Add chicken and brown on all sides, about 5 minutes per side. Remove the
chicken. Add onions and sauté until soft and translucent, 5-10 minutes. Add garlic, turmeric
and ginger and sauté for 2 minutes. Add water, cinnamon, cardamom or cloves, salt and
pepper. Return chicken to the pot. Bring to a boil, cover, reduce heat to low and simmer
until tender, about 50 minutes. Serve with rice.
Original source: THE WORLD OF JEWISH COOKING by Gil Marks
Current source: "From Alsace to Yemen, culinary heritage explored" Betty Newman
------------------
Calcutta Curried Fish With Crisp Vegetables
Recipe By :

-------- ------------ --------------------------------
1/2 teaspoon to 3/4 cayenne pepper
3 tablespoons mustard oil or light olive -- oil
1 pound fresh salmon or red snapper -- filet
1/2 cup broccoli florets
1/4 cup red bell pepper julienne
1/2 cup peeled -- sliced carrots
1/4 cup petite peas -- fresh or frozen
5 whole cloves
1 2" piece cinnamon stick, broken
2 green cardamom pods
1 bay leaf
2 teaspoons grated fresh ginger
1 tablespoon Dijon-style mustard
4 tablespoons plain yogurt
1/2 teaspoon salt
fresh mint leaves for -- garnish
This bountiful combination of fish, simmered with plenty of fresh vegetables, comes from the
bay of Bengal. The whole spices used in the recipe are not meant to be eaten; remove them
just before serving.
Combine cayenne and tablespoon of the oil and rub over fish. Cover and marinate for 15
minutes. Meanwhile, combine broccoli, bell pepper, carrots and peas in a steamer over
boiling water. Steam until crisp-tender, about 4 minutes.
Heat remaining 2 tablespoons oil in a large, heavy skillet over medium-high heat. Add
cloves, cinnamon, cardamom and bay leaf. Cook, stirring until fragrant, about 1 minute. Add
onion and ginger; cook until onion is soft, about 3 minutes. Add fish in single layer. Stir in
mustard. Cook for about 1 minute per side. Stir in yogurt and salt. Simmer over low heat
stirring constantly, for 3 or 4 minutes. Mix in steamed vegetables. Transfer fish into a
heated serving platter. Spoon sauce and vegetables over. Sprinkle with lemon juice and
mint leaves.
------------------
Calcutta Pasta Sauce
Recipe By :
Categories : Sauces *Indian

-------- ------------ --------------------------------
1 1/2 tablespoons cumin seed -- crushed
3 garlic cloves -- minced
2 tablespoons fresh ginger root -- minced
2 jalapenos -- seeded and minced
3 1/2 cups chopped fresh or canned -- - tomatoes
1 teaspoon cardamom -- ground
1/2 cup heavy cream -- (opt'l.)
- (for richer sauce)
1/4 cup fresh cilantro -- chopped
Sauté cumin, paprika, garlic, ginger root and jalapenos in butter until golden and fragrant,
about 5 minutes. Add tomatoes, cardamom and garam masala. Simmer gently until
thickened, 30 to 60 minutes (depending on juiciness of tomatoes). Add yogurt, optional
cream and cilantro. Heat through, but do not boil. Serve over couscous or pasta.
The editors wrote: "The Italians do not have a corner on tomato sauce. We received recipes
for ones of Indian, Mexican, Caribbean and other ethnic persuasions - many quite complex
and intriguing. Except perhaps for the garam masala (for which you could substitute
commercial curry powder), this exotic dish could come right from your local supermarket."
Source: Leesa Townsend of Aurora, OR in "Great Spaghetti Sauce Cookoff"
------------------
Canneloni Delight
Recipe By :
*Indian

-------- ------------ --------------------------------
***FOR CANNELONI***
2 cups plain flour
salt to taste
***FOR STUFFING***
10 large spinach leaves. -- (10 to 15)
1/2 cup carrot grated
1/2 cup spring onion finely chopped
1/2 cup potato grated
1/2 cup cabbage finely shredded
1/2 cup capsicum finely chopped
1 cup white sauce
4 tablespoon tomato ketchup -- (4 to 5)
2 tablespoons oil
chilli sauce as per taste
salt to taste
1/4 cup cheese
Knead dough, divide and roll into thin chappatis, 6" diameter.
Put plenty of water to boil, add 1 tablespoon oil.
Put some of the chappaties at a time boil for 1-1 1/2 minute.
Remove, drain. Keep aside. Blanch the whole spinach in the same water.
Drain, spread on clean kitchen napkin. Keep aside.
Heat oil, add all the vegetables, stirfry for 2 minutes.
Add ketchup, salt, chilli sauce.
Place one chappati on a work surface.
Place one spinach leaf on it.
Spread some stuffing on it.
Fold in opposite ends and roll lightly like a spring roll.
Grease hands if required.
Place all the canneloni in a greased baking tray.
Pour white sauce over it, sprinkle cheese.
Bake in a hot oven till cheese melts.
Makes: 8 servings
------------------
Capsicum and Okra Vegetable
Recipe By :
*Indian

-------- ------------ --------------------------------
2 capsicums
10 lady's fingers -- (okra) (10 to 12)
3 green chillies finely chopped -- (3 to 4)
1 tablespoon coconut scraped
1 teaspoon --
1 gram flour
1/2 teaspoon sugar
salt to taste
1 tablespoon oil
1/4 teaspoon cumin & mustard seeds mixed
Wash and wipe okra. Cut into 1/2" slices.
Wash and wipe capsicums. Chop into quarters and halve them.
Remove seedheads and stalks. Do not remove all seeds.
Heat oil in a heavy pan.
Add okra slices and fry till bright and tender.
Drain and keep aside. Add seeds and allow to splutter.
Add asafoetida, capsicum, chillies and turmeric.
Stir fry till capsicum is tender (3-4 minutes).
Add gram flour, salt and stir till well coated.
Add fried okra, salt, lemon juice and sugar.
Stir for 2-3 minutes. Garnish with grated coconut.

Serve hot with bread, paratha or chapati.
Makes: 2 servings
------------------
Capsicum Karwar Style
Recipe By :

-------- ------------ --------------------------------
4 capsicums cut in long strips
1/4 cup peanuts roasted and skinned
4 pinches asafetida
1 tablespoon jaggery grated
2 tablespoons oil
2 whole red chiles
***GRIND TO A PASTE***
1/2 coconut grated and roasted
2 teaspoons split bengal gram
1 tablespoon split black gram
2 teaspoons sesame seeds
2 strips tamarind cut in bits
Grind the paste using 1/2 cup water. Heat oil, add mustard seeds, whole chiles, allow to
splutter. Add asafetida and curry leaves. Stir. Add capsicums, stir fry for 3-4 minutes. Add
ground paste, jaggery, salt, turmeric powder and peanuts.
Stir and add 1/4 cup water. Boil and simmer for 7-8 minutes. Gravy must be thick. Serve
hot with roti or rice.
Karnataka region
------------------
Capsicum Rice
Recipe By :

-------- ------------ --------------------------------
1 cup Plain rice
4 Bell Peppers
1 Lemon
1 1/2 tablespoons Grated dry coconut
1/4 teaspoon Turmeric powder
3 tablespoons Oil
For Seasoning:
1/2 teaspoon Mustard seeds
1 teaspoon Black gram dhal
2 teaspoons Bengal gram dhal
2 Red chiles 2 Curry leaves
1 cashew nuts
1 Roasted peanuts
For masala powder:
6 chiles
1 piece Cinnamon
1 1/2 teaspoons black gram dhal
1 1/2 teaspoons Bengal gram dhal
Fry the above ingredients in a tea spoon of ghee or oil until golden brown. Powder and keep.
Cook rice until 3/4 cooked. Drain water off the rice, spread and cool. Mix a teaspoon of oil
or ghee to that and keep aside.
Heat oil and add seasonings one by one and fry until golden brown in color. Add diced
capsicum and fry until soft. Reduce heat and add grated dry coconut. Fry until light brown;
add turmeric powder, salt, and the cooked rice. Fry for a few minutes until the rice is hot.
Squeeze lemon juice and powdered masala. Mix well and garnish with cut coriander leaves.
------------------
Capsicups
Recipe By :
*Indian

-------- ------------ --------------------------------
4 medium capsicums -- firm
1/2 cup corn kernels
1/4 cup peas
1/2 cup cheese grated
1/2 teaspoon garlic crushed
1 green chilli crushed
1 slice dayold bread
1 tablespoon butter
salt to taste
Choose capsicums which can stand erect on their base, for easier cooking.
Cut top like a small lid. Keep stalks intact.
Run the bread in a dry mixie to form crumbs.
Put capsicums and tops in salty boiling water for 3-4 minutes.
Drain, dot with butter and keep aside.
In a microwave proof large bowl, place the butter.
Melt in microwave for 10 seconds.
Remove, add the washed kernels, peas and sprinkle some water.
Cover with a loose lid or clingfilm (pierce for steam to pass).
Microwave on medium for 4 minutes.
Remove, add chilli, garlic, half the cheese, salt and bread crumbs.
Return to oven and cook on high for 2 minutes.
Stuff the mixture into the capsicums.
Sprinkle cheese on stuffing and place lids back.
Microwave open for 2 minutes on high.
Stand covered for 3-4 minutes.
Serve hot with dinner rolls and ketchup.

Makes: 4 servings
------------------
Caribbean Curry Saucen Influence
Recipe By : The West Indies Cookbook - Connie and Arnold Krochmal

Appetizers *Indian

-------- ------------ --------------------------------
1 scallion -- chopped
2 tablespoons flour
1/4 teaspoon ground cumin -- turmeric, allspice,
-- ginger
and --
black pepper
1/2 cup cream of coconut
1 1/2 cups broth
Brown scallion in oil. Add flour and brown for a minute longer. Add remaining ingredients
and bring to boil. Serve hot on grilled fish or meat. Makes about 1 1/4 cup.
------------------
Carrot and Capsicum Raita (Yogurt With Carrot and Capsicum)

Recipe By :

-------- ------------ --------------------------------
2 cups yogurt -- whisked
1 carrot -- grated
1/3 capsicum -- very finely diced
2 green chiles -- (deseeded), finely
-- chopped
1 teaspoon roasted ground cumin seeds
salt -- to taste
Add the salt, red chile powder, chaat masala to the yogurt and mix well. Taste and adjust
seasoning.
Add the carrot, capsicum, green chile and coriander leaves. Mix well. You may not require
the entire carrot, depending upon the size of the carrot.
Transfer to a serving bowl. Garnish with roasted cumin powder. Refrigerate until required.
------------------
Carrot And Dry Fruits Pickle. (Gajar, Sookha Meva Nu Achar)
Recipe By :

-------- ------------ --------------------------------
1 kilogram carrots grated
500 milliliter apple cider vinegar -- (or white wine
-- vinegar)
50 grams chile powder -- (medium heat) (or to
-- taste)
500 gram jaggery block -- (light coloured)
100 gram dried apricots -- (seedless)
150 gram kharak -- (if kharak is not
-- available increase
-- dates to 250 grams)
3 bulbs garlic peeled and slit lengthwise
-- in 4 quarters
150 gram seedless dates -- (slit in two)
100 gram black currents -- (seedless)
100 gram resins -- (seedless)
2 tablespoons crushed mustard seed -- (not completely
-- powdered)
200 gram dried figs -- (cut in two after
-- removing stems)
2 teaspoons turmeric
2 teaspoons salt
Soak the kharak for 4 hours in the 500 ml vinegar and drain. Slit kharak lengthwise in two
and remove seeds.
Squeeze out some of the juice from the shredded carrots- but not all. (Retain the juice in a
jug).
In the drained vinegar, add the shredded carrots, chile powder, and salt.
Boil the mixture in a large sauce pan on medium heat until half cooked, stirring frequently.
(about half hour). Add some more vinegar, and/or retained carrot juice(only if mixture
appears dry).
Add jaggery (after breaking/crumbling the block in small pieces). Add kharak, mustard,
turmeric and garlic to the carrot mixture.
Cook on medium heat for about 10 minutes, stirring frequently
Add apricots and dates and cook until the mixture is thick and most of the liquid is absorbed.
Stir frequently ( Note that the pickle will soak up some of the liquid while it is cooling)
Add figs currents and resins.
Stir and cook further for 5 minutes.
Remove from heat.
Cool mixture and bottle in sterilized jars.
Note. If the pickle appears somewhat dry after cooling, add some Golden Syrup mixed with
some sweet sherry. Golden Syrup could be made somewhat more liquidy for easier mixing
with the pickle by first heating it a little for half a minute or so in microwave or on stove.
NOTES. Does not need refrigeration. And keeps for several months.
Dried apricots with seeds (Jardaloo) are often not easily available outside of the Indo-
Pakistan subcontinent. I have instead used dried, seeded, orange coloured apricots which
are easily available in supermarkets.
Source: Burjin
------------------
Carrot And Peanut Raita
Recipe By : Femina Magazine - Mridula Baljek


-------- ------------ --------------------------------
2 carrots
50 grams roasted salted peanuts, ground
1 clove garlic ,coarsely chopped
1 green chile -- (deseeded), chopped
1/4 teaspoon salt -- (or), to taste
1 125 grams th curd
1/2 teaspoon sugar
15 grams coriander leaves, finely chopped
(A very tasty and easy to prepare side dish which has a high nutritional value.)
Peel and grate the carrots coarsely. Crush peanuts with a wooden pestle or rolling pin. Mix
garlic, green chile and salt and crush to a pulp. Beat the curd until smooth and stir in the
garlic mixture. Add the carrots, peanuts, sugar and coriander leaves (if using) and mix
thoroughly.
This raita complements almost any meal and can be served as a relish with kabobs or
pakoras.
------------------
Carrot Cake With an Indian Flavor - Madhur Jaffrey
Recipe By :
Categories : Desserts East Indian
Appetizers *Indian

-------- ------------ --------------------------------
1 1/2 teaspoons vegetable oil
1 cup unbleached white flour
-- plus extra for
-- dusting
1/4 teaspoon salt
2 large eggs
1/4 teaspoon ground cardamom seeds
1 cup granulated sugar
1/4 cup softened clarified butter
-- (ghee)
1 1/2 cups grated carrots
-- firmly packed
2 tablespoons chopped pistachios
2 tablespoons chopped blanched almonds
edible silver foil -- (opt.)
"A characteristic sweet of southern India is carrot halvah, a rich, sweet reduction of carrots
and spices that is almost fudgelike in consistency. This cake falls somewhere between this
traditional treat and the popular American carrot cake. It has a dense texture and the
unexpected flavor of cardamom, yet doesn't require the tedious cooking and stirring of a
halvah. "Special Indian dishes are often decorated with silver foil -- a microscopic thin
sheet of edible, flavorless real silver, available in Indian groceries. We have cut edible foil
into decorative shapes -- a tedious business that must be done in a completely draft-less
room -- but more manageable solid toppings are customary. "Serve this nontraditonal
ending to your Indian meal with coffee that has been brewed with a few cardamom seeds."
Rub a round cake pan that is 9 inches in diameter and 1-1/2 inches in height with the
vegetable oil and then dust it very lightly with flour. Preheat the oven to 350 F. Sift 1 cup
flour with the baking soda and salt. Beat the eggs well in a large bowl. Add the
cardamom, sugar, and clarified butter. Keep beating until all the ingredients are
thoroughly mixed. Add the sifted flour mixture to the ingredients in the large bowl and
fold it in gently with a spatula. Add the carrots, pistachios, almonds, and raisins. Fold them
in gently as well. Turn the cake batter into the oiled and floured cake pan and bake for
35 to 45 minutes, or until a toothpick inserted in the center comes out clean and the top is
golden red. Decorate top iwth edible silver foil.
* Source: World-of-the-East Vegetarian Cooking - by Madhur Jaffrey * Published in: The

Herb Companion
------------------
Carrot Halva
Recipe By :

-------- ------------ --------------------------------
4 pounds carrots
1/2 gallon milk
2 cups sugar
2 cups carnation milk powder
1 cup oil
1/4 cup nuts to garnish
Clean and grate the carrots. Heat milk to boiling and add the carrots. Cook until liquid is
almost gone, stirring to prevent sticking and burning (3 to 4 hours). Add oil and cook more,
stirring often, to roast the carrots well (about 1/2 hour). Add the powdered milk and sugar
and cook until all the liquid is gone and the mass does not stick to the sides. Add the nuts
and raisins and turn off the heat. Pour in a serving dish and serve warm or cold. Will keep in
the refrigerator for up to 1 week.
------------------
Carrot Halvah
Recipe By : The Yogi Cookbook, by Yogi Vithaldas and Susan Roberts

Appetizers *Indian

-------- ------------ --------------------------------
2 cups carrots*
2 quarts milk
2 cups sugar
1/4 cup ghee or butter -- (4 tbsp)
slivered almonds
raw pistachios
rose water
* (scraped if skins are noticeable): almost puree in Cuisinart, or grate finely.
(You will need a heavy saucepan, a kitchen stool and a good but expendable book, as well
as the ingredients.)
Bring milk to simmering. Add carrots and cook over low heat, stirring, about 40 minutes.
Read book while stirring. Scorching wrecks it.
Add sugar to carrot mix, keep stirring until it all dissolves. It should be quite thick by now,
almost leaving the pan.
Add ghee or butter and stir until it absorbs.
Turn it out onto a platter and sprinkle slivered almonds and raw pistachios over it (a frill).
Sprinkle a little rose water over it (another frill). Cut into bite-sized squares. Keeps very well
in fridge.
------------------
Carrot Halwa
Recipe By :

-------- ------------ --------------------------------
3 cups grated carrot
1 1/2 cups half and half cream
1 cup sugar
10 cashew nuts
15 raisins
10 almonds
Fry grated carrot in a non -stick pan for 5 minutes on high heat while stirring constantly. Now
add cream, sugar and lower heat to medium and cook until all the liquid is absorbed while
stirring occasionally. Remove from heat.
In a small skillet heat oil and fry cashew nuts until light brown. Add raisins and remove from
heat.
Add this to the above along with powdered cardamom and chopped almonds. Serve hot.
If planning to store, then store the cooked carrot only. Add the nuts, raisins, cardamom
powder before serving and serve hot.
------------------
Carrot Halwa - Ramanathan

Appetizers *Indian

-------- ------------ --------------------------------
1 cup brown rice syrup
1 cup boiling water
3 cups grated carrots
Savor this terrific dessert.
Dissolve brown rice syrup in boiling water. Stir until you get a consistent syrup. Add carrots
and stir until the mixture becomes semi-solid. Add cardamom. Refrigerate before serving.
Hints: 1. Add dried fruits for variety. 2. Add 2 teaspoons of chopped cashews and almonds
to enhance the flavor (optional).
------------------
Carrot Poduthuval - Dry Carrot Curry

Categories : Dals Dressings
*Indian

-------- ------------ --------------------------------
1 1/8 pounds carrots
1 teaspoon turmeric
1 teaspoon sugar
salt -- to taste
***FOR SEASONING***
2 teaspoons black gram dal
2 red chiles
***FOR GARNISHING***
1/4 coconut -- grated
4 green chiles
Scrape and cut carrots into 1 cm. pieces. Wash and set aside. Heat oil and add mustard
seeds, black gram dal and red chilies. When brown, add carrots, turmeric, salt and sugar.
Cook on a low fire till done. Run grated coconut and green chilies in a mixie for a minute and
add to the cooked vegetables. Mix well and serve hot.
------------------
Carrot Pongal
Recipe By :

-------- ------------ --------------------------------
1 cup rice
1/2 cup yellow gram dal
125 grams each carrots and peas
1/2 can coconut milk
1 medium tomato
2 green chiles
1 small piec ginger
few cilantro and mint leaves
1/3 teaspoon salt
4 tablespoons oil
This is a medley of rice and pulses with carrot and peas.
1. Divide the coconut milk in half
2. Grind ginger and chiles to a paste.
3. Heat 4 tbsp. oil and toss in the mustard seeds.
4. Add the vegetables and fry for 5 minutes.
5. Put in the ginger paste, tomato, salt and turmeric powder.
6. Cover tightly and cook until the carrot and peas are almost done.
7. Mix in the rice dal, half the milk along with enough water to stand 1 inch above the rice.
8. Bring the water to a boil.
9. Reduce heat and cook until the rice is almost tender.
10. Put in mint and coriander leaves.

11. Pour in the other half of the milk and continue cooking until the rice is tender.
12. Remove from fire and serve hot.
------------------
Carrot Raita
Recipe By : Madhur Jaffrey

*Indian

-------- ------------ --------------------------------
1 teaspoon whole brown mustard seeds
OR substitute yellow seeds
1 pinch asafetida
8 ounces carrots -- (peeled), coarsely
-- grated
1/2 teaspoon salt
1/8 teaspoon cayenne pepper -- (more or less)
Put the oil in a medium frying pan and set over medium-high heat. When hot, put in the
mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, put in the
asafetida. Stir once, then put in the grated carrots. Stir and mix for 15 seconds, then turn off
the heat. Add quarter teaspoon salt and mix again. Let the carrots come to room
temperature.
Meanwhile, put the yogurt in a bowl. Beat lightly with a fork until smooth and creamy. Add
quarter teaspoon of salt, some pepper and the cayenne, if using, and mix. When the carrots
have cooled off, mix them in. Serve at room temperature or chilled.
Source: "BBC Food and Drink"
Yield: "1 1/2 cups"
------------------
Carrot Salad With Mustard Seeds
Recipe By : Madhur Jaffrey - as amended by David Smith 1997


-------- ------------ --------------------------------
4 large carrots -- peeled and grated
half a lemon -- juice of
(or a lime for something really special)
salt and freshly ground pepper -- to taste
A fresh tasting salad which goes well with some of the richer main dishes. The mustard
seeds take on a nutty taste when heated and combine with the lemon juice give a lovely
balance of tastes. This is my version of a Madhur Jaffrey recipe.
1. Put the grated carrots into a serving dish.
2. Heat the oil in a small pan over a moderate heat.
3. Add the mustard seeds and cook until they begin to pop out of the pan (no longer or they
will become bitter).
4. Pour the oil and mustard seeds over the carrots. Stir to mix.
5. Sprinkle salt and black pepper over the carrots and pour on the lemon juice. Stir to mix.
6. That's it!
Original recipe (c)Madhur Jaffrey 1982 - as amended by David Smith 1997
------------------
Carrot Sip
Recipe By :
*Indian

-------- ------------ --------------------------------
3 carrots fresh and juicy
1 tablespoon fresh cream
1 tablespoon sugar
3 mint leaves -- (3 to 4)
1/4 teaspoon salt
2 1/2 glasses water -- (500 ml. approx.)
1 cup water for boiling carrots
Wash carrots, scrape and cut in chunks.
Add water for boiling, boil, cover and simmer for 5 minutes.
Mince or chop mint leaves very fine.
Pour into large plate, cool very well.
Put carrots in a mixie, add lemon juice, salt, sugar, pepper.
Run till carrots well pulped. add water. Run to mix well.
When well blended, strain through sieve.
Add mint, stir.
Serve chilled in tall glasses, with a small swirl of cream over top.
Makes: 3 glasses approx.
------------------
Carrot Soup (indian)

Recipe By :

-------- ------------ --------------------------------
400 gram carrots
1 large onion
1 tablespoon moong dal
1 cup skim milk
salt -- to taste
fresh ground black pepper -- to taste
1. Cut the carrots and onion into big pieces.
2. Add 3 teacups of water and the moong dal and cook in a pressure cooker.
3. When cooked blend in a liquidiser and strain.
4. Heat the milk and add to the soup. Mix well.
5. Add salt and pepper and boil for 1 minute.
Serve hot.
------------------
Carrot Thurum (Grated Carrot Curry)
Recipe By :
*Indian

-------- ------------ --------------------------------
1 cup carrot -- grated
1 pinch asafetida
2 tablespoons oil
salt -- to taste
Heat oil in a skillet. When oil is hot, add Asafetida, grated carrot, chopped green chile,
coriander leaves and salt. Fry for six minutes on high heat. Remove from heat and add
lemon juice.
It's very good as a salad or a light curry with chappati.
Preparation Time: 10 minutes Cooking Time: 10 minutes
------------------
Carrot Urugai (Carrot Pickle)
Recipe By : "Southern Delights" by Parwathy Akhileswaran


-------- ------------ --------------------------------
1/2 pound carrots
12 green chiles, cleaned, finely chopped
2 inches ginger root-peeled, finely chopped
3 lemons -- juice of
salt -- to taste
Scrape and cut carrots into 1/2 inch pieces and wash. Mix together carrots, green chiles,
ginger, salt and lemon juice in a pickle jar. Allow to stand for about 3 days and store in the
refrigerator.
------------------
Carrot-sweet-potato Curry
Recipe By : Ladies Home Journal Online http://www.lhj.com

Appetizers *Indian

-------- ------------ --------------------------------
1 pound sweet potato -- (peeled), cut in 1
-- 1/2" pieces
1 pound carrots -- (peeled), cut in 1
-- 1/2" pieces
water
1 tablespoon minced jalapeno pepper
1 teaspoon grated fresh ginger root
19 ounces canned chickpeas -- drained and rinsed
3/4 teaspoon salt
couscous -- optional
yogurt -- optional
1. Combine potatoes, carrots and 1/2 cup water in shallow 2-quart microwaveproof dish.
Cover and microwave on High 14 minutes, stirring halfway through. Let stand.
2. Heat oil in large skillet over medium-high heat. Add onion, garlic, chile and ginger. Cook,
stirring, until onion is translucent, 5 minutes. Stir in curry powder; cook 30 seconds. Stir in
vegetables with their liquid, chick-peas, 3/4 cup more water and the salt. Simmer 3 to 4
minutes. Serve with couscous and yogurt, if desired.
NOTE: A vegetarian entr‚e with an Indian accent. If you can't find fresh sweet potatoes, add
one can, drained, with the other cooked vegetables.
Prep time: 25 minutes; Microwave time: 14 minutes; Degree of difficulty: easy
------------------
Carrots With Cashew Nuts

Appetizers *Indian

-------- ------------ --------------------------------
1 pound carrots
1 large onion
1 teaspoon flour
1/2 pound cashews
1/4 pint vegetable stock
1 teaspoon salt
2 tomatoes
Scrub the carrots and cut them lengthwise into fairly thick strips. Peel and slice the onion.
Heat the ghee or cooking oil in a large saucepan and fry the onion and carrots. Peel the
ginger and cut into lengthways strips. Add the ginger, garam masala and chili powder to the
pan. Continue to stir and add the flour. As the mixture thickens, add the cashew nuts, stock
and salt.
Bring to the boil and simmer with the pan covered for about 20 minutes until the carrots are
fully soft. If they soften sooner than this, they are ready. Chop the tomatoes coarsely and
add to the pan. Cook for a further 3-4 minutes and serve. The curry should have a fairly
thick sauce but if it is not thick enough, rapidly boil it to drive off any excess water.
------------------
Cashew Barfi
Recipe By :

-------- ------------ --------------------------------
2 cups cashews -- unsalted and ground
1 cup sugar
13 ounces evaporated milk
1/2 stick butter
Melt 1/2 stick of butter in a heavy skillet. Add milk. Stirring constantly, bring to a boil.
Lower heat and cook until milk thickens. Add nuts and sugar. Stir. Cook for 10 minutes.
Turn off heat.
Pour mixture on to a flat dish and spread evenly with the back of a spoon. Cool. Cut into
small squares.
------------------
Cashew Nut Curry

Recipe By :
*Indian

-------- ------------ --------------------------------
2 tablespoons oil
1 medium-size onion -- diced
1 red chili -- seeded and minced
1 teaspoon turmeric
1/2 teaspoon minced gingerroot
1 cinnamon stick
1/2 teaspoon salt
8 ounces raw cashews -- (abouot 2 cups)
2 medium-size potatoes -- peeled and diced
2 cups coconut milk
Heat the oil in a medium saucepan over medium heat and add the onion, chili, turmeric,
coriander, cardamom, garlic, gingerroot, and cinnamon stick. Cook for 2 minutes, stirring
constantly. Add all of the remaining ingredients and bring to a boil. Lower the heat, and
simmer, partially covered, for 20 minutes, or until the potatoes are tender and the sauce is
thickened. Serve with rice.
serves 4
------------------
Cashew Nut Pakora
Recipe By :

-------- ------------ --------------------------------
***SET 1***
2 cups cashew nuts -- chopped
1/4 cup rice flour
***SET 2***
1 tablespoon green chiles -- chopped
10 mint leaves
salt -- to taste
***SET 3***
4 cloves
cinnamon stick -- (1 inch)
1 cardamom
1/2 teaspoon cumin
Grind Set 3 into a powder. Add to the powder all the ingredients of Set 2 and Set 1, except
for the cashew nuts. Mix thoroughly.
Now add cashew nuts and mix well. Keep adding a few drops of water while mixing so that
the mixture is semi-dry, just moist enough to form into balls. Break the dough into little balls,
or any other shape you desire (small enough to fry easily).
Heat oil in a wide skillet. When the oil is moderately hot, reduce heat to low. Add dough
balls (pakoras) and fry over low heat such that they turn light golden brown. Do not fry until
deep brown, because cashew nut gives a burnt smell if over-fried.
The pakoras can be stored for at least a week. Cool well before storing in an airtight
container.
Note: Initially after removing from oil, pakoras will seem soft, but -- if you haven't added too
much water -- they will harden and become crisp.
Goes well with ketchup or other condiment sauces.
------------------
Cashew Paste
Recipe By :
Categories : Spices And Pastes Cheese And Eggs
*Indian

-------- ------------ --------------------------------
1/3 cup unsalted cashews
Soak cashews in 1/2 cup warm water for 10 minutes. Drain. Grind to a smooth paste in a
food processor.
------------------
Cashew Rice (Kaju Chaaval)
Recipe By :

-------- ------------ --------------------------------
1 3/4 cups or vegetable stock
2 dried red chiles -- seeded (optional)
1 cinnamon stick -- broken up
1/4 teaspoon salt
1 teaspoon butter
5 ounces shelled raw cashews
Add the stock and 1 1/4 cups water to a large saucepan with the chiles, 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.
Serves 5
------------------
Cauliflower Ambat
Recipe By :
Appetizers *Indian

-------- ------------ --------------------------------
2 teaspoons sunflower oil
1 long slim dried red chillies -- chopped, up to 2
3 ounces unroasted shelled cashews -- split
1 3 ounce who green beans -- cut into 1 inch
-- pieces
15 floz water
1 medium cauliflower -- about 12oz when
-- outer leaves
-- removed, cut into
1/2 inch florets
1 teaspoon salt
1 1/2 ounces ghee or unsalted butter
1 medium onion -- about 6oz, finely
-- chopped
1 teaspoon turmeric
1 1/2 coconut milk powder
6 floz hot water
1/2 teaspoon tamarind concentrate or 1tbsp lime juice
Heat the oil in a small saucepan over a low heat and fry the fenugreek and
chillies until they are just a shade darker. Remove from the heat and
cool. Crush with a pestle and mortar, to make a paste using the oil in
which they were fried.
Put the cashews and green beans in a saucepan with the water and bring to
the boil. Reduce the heat, cover and cook for 5 minutes. Add the
cauliflower and salt. Cover and cook for a further 5 minutes. Add the
crushed spice paste and stir well. Remove from the heat.
In a separate pan, heat the ghee or butter over a medium heat and fry the
onions until they are a pale golden colour, about 6-7 minutes. Stir in
the turmeric and fry for 1 minute. Stir this into the vegetables along
with all the ghee or butter.
Blend the coconut milk powder with the hot water and add to the
vegetables. Return to the heat and bring to a gentle simmer.
Add the tamarind and stir gently until dissolved. Cook gently without a
lid for 5-6 minutes. If using lime juice, add now and remove from the
heat and serve.
Serve with beef curry or mutton curry and plain boiled rice.
------------------

Cauliflower and Broccoli Soup
Recipe By :
*Indian

-------- ------------ --------------------------------
500 gram brocolli chopped into florets
250 gram cauliflower chopped into florets
1 medium potato peeled chopped
1/4 teaspoon dried crushed herbs -- (of your choice)
-- optional
2 small stic celery chopped
1 clove garlic crushed
2 cups water
1 cup skim milk
4 mint leaves finely chopped -- (4 to 5)
1 teaspoon butter
salt to taste
fresh ground pepper to taste
Heat butter in a large saucepan. Add garlic and onion, stir fry till
soft.
Add 11/2 cups water, potato, celery, brocolli and cauliflower.
Bring to a boil. Reduce heat and simmer till potato is tender.Add herbs.
Blend mixture till smooth. Add cornflour paste. Return to pan.
Stir on high heat till it comes back to boil. Allow to boil till
thickened.
Add salt to taste, fresh ground pepper, milk and parsley.
Reheat before serving.
Serve hot with soup sticks and butter.
Makes for: 4
Shelf life: Fresh piping hot

------------------
Cauliflower and Pea Shaak
Recipe By :
Categories : Beans Dressings
*Indian

-------- ------------ --------------------------------
1 medium cauliflower -- divided into
-- florets
1/2 teaspoon salt
1/2 pound frozen peas
2 tablespoons ground coriander
Heat the oil in a large, heavy pan. Add the mustard and cumin seeds, cover the pan for a
few seconds, until the "popping" has stopped. Add the cauliflower, salt and turmeric and toss
to cover the florets in oil. Add the peas, chile powder and ground coriander, toss again to
cover evenly. Turn the heat down to low, cover tightly and cook until the cauliflower is
tender. Sprinkle with garam masala before serving.
From "The Vegetarian Curry Book" by Asha Naran.
------------------
Cauliflower And Potatoes (Aloo Gobi)
Recipe By :
*Indian

-------- ------------ --------------------------------
2 medium potatoes
1 onion
1 tomato
1 clove garlic
1 1" piece ginger
1 pinch turmeric
salt to taste
pepper to taste
garam masala to taste
Make Masala with onion, garlic, ginger, and tomatoes. Add turmeric and spices. Break the
cauliflower in flowerettes and cut the potatoes into cubes (8 pieces each). Add both to
Masala and lower heat to simmer. Cover the pot until the cauliflower and potatoes are
coated.
------------------
Cauliflower And Potatoes With Black Mustard Seeds
Recipe By :

-------- ------------ --------------------------------
2 1/2 cups cubed new potatoes
1 small cauliflower
12 fenugreek seeds -- up to 15
1 teaspoon freshly ground cumin seeds
1/2 teaspoon powdered hot red chile -- pepper
salt
1 tomato -- chopped
1 fresh serrano chiles -- chopped (1 to 2)
1 cup chopped cilantro leaves
1 tablespoon lemon juice -- or to taste
Peel potatoes and cut into 1/2- inch cubes; place in a bowl of water. Separate cauliflower
into flowerets about the same size as the potato cubes. Set aside.
Mix mustard with fenugreek in a small bowl. Mix ground spices together in a small bowl, and
add some salt. Place all ingredients near the stove.
Heat oil in a pan until very hot. Add whole seeds all at once, keeping face away from pan.
Have a lid ready to cover pan, if needed. As mustard seeds turn gray, lower neat to medium
and add ground spices. Cook for 1 or 2 seconds, then stir in garlic, then tomato and green
chiles. Cook for about 5 minutes.
Drain potatoes and add to pan, along with cauliflower; cook for 5 minutes, stirring to coat
vegetables with spices. Add 1/2 cup water and 1/2 cup cilantro. Cover and simmer until
vegetables are tender. Check water level frequently, and add more as needed.
Taste for salt, add lemon juice, stir well, and serve garnished with remaining cilantro.
------------------
Cauliflower and Red Lentil Curry
Recipe By :
Categories : Main Dish Vegetarian
*Indian

-------- ------------ --------------------------------
1/2 cup red lentils -- rinsed
1 small onion -- chopped
2 teaspoons madras curry powder
1/2 teaspoon salt
4 plum tomatoes -- chopped
1 jalapeno pepper -- halved, - seeded,
-- thinly sliced
2 teaspoons minced fresh ginger
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh cilantro
1 teaspoon 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; sauté 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.
Source: "Eating Well" September/October, 1993
------------------
Cauliflower Koottu (Cauliflower In Spicy Coconut Gravy)


-------- ------------ --------------------------------
3/4 kilogram cauliflower
100 gram green peas -- shelled
2 tablespoons coriander leaves -- cleaned
salt -- to taste
***TO GRIND***
2 red chiles
1 5 cm piece tamarind
1 teaspoon coconut oil
***FOR SEASONING***
Clean and cut cauliflower into flowerets. Wash well, along with the peas. Then add turmeric
and salt. Cook until done. Heat oil and fry coriander seeds and red chiles until pink. Grind
this with the coconut and tamarind to a thick paste. Heat oil and add mustard seeds, black
gram dal and red chiles. When brown, pour over the vegetables. Mix in the ground paste
and coriander leaves. Bring to a boil and serve hot.
You can substitute okra (cut in 2 cm. pieces) for the cauliflower. Omit peas.
------------------
Cauliflower Manchurian
Recipe By :

-------- ------------ --------------------------------
***SET 1***
2 pounds cauliflower
2 egg whites
5 tablespoons cornflower
salt -- to taste
oil -- to deep fry
***SET 2***
2 teaspoons soy sauce
1 tablespoon oil
1/2 cup water
Step 1: Coat cauliflower florets with egg whites. Now sprinkle cornflower, salt, pepper, garlic
paste on the florets and mix well. In a deep skillet, heat oil on medium and when oil is hot,
add florets to skillet and fry until light brown. Remove from skillet and keep aside.
Step 2: Now in a deep and wide skillet, heat one tablespoon oil on medium and add garlic
paste. Fry for one minute, then add soy sauce and water. Mix well and add the cauliflower
florets from step 1. Mix contents of the skillet thoroughly and cover with a lid. Cook until all
the liquid is absorbed. Goes well with Chinese fried rice. Makes a good snack.
------------------
Cauliflower Masala
Recipe By :

-------- ------------ --------------------------------
2 large red tomatoes
1 small fresh coconut
3 tablespoons ghee
1 cup peas
1 large cauliflower cut into large pieces
5 green chiles
salt to taste
Plunge tomatoes into boiling water and simmer to loosen the skin. Peel, mash and strain the
puree (you can use canned to save time - they just don't have canned there). Grate or grind
fresh coconut and extract the thick coconut milk.
Heat oil and add peas- Sauté for a few minutes. Add cauliflower and Sauté for a minute.
Make a fine paste by grinding green chiles and cumin seed and add to pot. add salt and
pour in puree and coconut milk. Allow to cook on moderate heat until vegetables are cooked
but firm.
Garnish with coriander and serve hot.
Source: Kristin
------------------
Cauliflower Pacchadi
Recipe By :

-------- ------------ --------------------------------
500 gram cauliflower
2 tablespoons red chile powder
1/2 cup oil
1/2 cup lemon juice
6 cloves garlic
7 curry leaves
salt -- to taste
Cut cauliflower into large florets and wash thoroughly. Let them dry until all the water
evaporates. When the pieces are dry cut them into very small pieces and keep aside.
In a small skillet fry fenugreek seeds on low heat until they change color. (You need not add
oil in the skillet).
Make into a fine powder mustard seeds and the above fenugreek seeds.
In a pot add chile powder, the above powder, lemon juice, garlic paste, oil, salt and curry
leaves. Mix well and now add the chopped cauliflower and mix thoroughly.
Cover and keep aside for three days. Stir the contents of the pot once everyday. It is ready
to be eaten on the third day.
Stored in a refrigerator, it can stay well up to 10 days.
------------------
Cauliflower Pakora
Recipe By :

-------- ------------ --------------------------------
2 pounds cauliflower -- cut bite-sized pcs
1/4 cup yogurt -- (thick)
1 cup besan -- (chick pea flour)
1/2 teaspoon carom seed -- (ajwain in Hindi)
1/4 cup water
salt -- to taste
oil -- to deep fry
In a bowl mix all the ingredients except cauliflower pieces. The batter must have the same
consistency as that of a cake.
Dip cauliflower pieces in the batter such that they are completely covered with the batter.
In a deep skillet heat oil on medium and when oil is hot add the batter covered cauliflower
pieces. Fry until this batch is about half done (just about when the color of the batter starts
to change) and remove from heat and keep aside.
Do the same for all the batches. In the end take the first batch and refry them until they turn
brown. Repeat for the other batches.
Goes well with ketchup.
------------------

Cauliflower Parathas
Recipe By :
Appetizers *Indian

-------- ------------ --------------------------------
1 cauliiflower -- (grated to tiny tiny
-- pieces)
1 tablespoon salt
2 tablespoons grated ginger
2 cloves garlic -- (to 3)
1/2 tablespoon chilli powder -- optional
1 1/2 cups wheatflour
2 tablespoons freshly chopped coriander
Using the plain flour, oil and a pinch of salt form a soft and elastic dough with water. Leave
aside. In the cauliflower add the green chillies, corinder, lemon juice salt, sugar, ginger and
mix well. In a shallow frying pan heat about tablespoon of oil and add cumin seeds once hot,
when they pop add the sesame seeds and stir. Now add this 'waghar' (mixture) to the
cauliflower and mix well.
Taste the cauliflower to see if you need any more salt or chillies as when you cover them
with the dough you may find that they need spicing up a bit more.
Take a small peice of the dough in your hand and roll out forming a small circle. If your
dough is sticky then roll out onto a lightly floured surface. Take some of the cauliflower mix
and form into a ball then place in the centre of the dough circle and pull the outside edges
together pinch at the top and gently flatten. Now roll out again into a larger circle you may
need to sprinkle some flour on the rolling out surface. Shallow fry on both sides until golden
brown. Serve hot or cold with plain yogurt or tea or pickles or just on their own!
------------------
Cauliflower Subji
Recipe By :
Appetizers *Indian
-------- ------------ --------------------------------
1 small cauliflower
1 chopped green chilli
salt -- to taste
2 teaspoons dhana jeeru -- (coriander-cumin)
-- powder
1/2 teaspoon crushed fresh ginger
1/2 cup water -- (approx)
1 tablespoon oil
1 teaspoon jeera -- (cumin seeds)
This vegetable can be eaten with chappaties , naan, rice or even bread. The recipe shown
below should be enough for 2-3 people depending on the size of the cauliflower.
Chop or seperate the cauliflower into little pieces, wash and clean thoroughly, in a wok or
pan heat the oil. Once hot add the jeera seeds. Once popped add the green chillies and the
ginger. Now add the tomatoes. Add salt, tumeric powder, dhana jeeru powder, garam
masala and cook for at least 5 minutes until the tomatoes change colour. Once done add the
cauliflower peices and water cover and cook on slow heat until the vegetable is tender. You
can add a teaspoon of sugar if its too tart for you. Make sure there is enough water to cook
the vegetable so it doesn't stick to the pan.
Serve with rice, naan, bread or whatever.
------------------
Cauliflower With Onion and Tomato
Recipe By :
Categories : Side Dish Vegetables
*Indian

-------- ------------ --------------------------------
1 medium cauliflower -- broken into
florets
1 2" piece ginger -- grated
7 tablespoons water
1 teaspoon cumin
2 small tomatoes -- peeled & chopped
1/8 teaspoon cayenne -- or to taste
1 fresh green chile -- chopped
Soak cauliflower florets in water for 30 minutes and drain. Blend ginger and onion along with
4 Tbsp. water until smooth. Set aside. Heat oil in a skillet over medium heat until hot. Stir-
fry garlic until it turns medium brown. Put in the cauliflower florets and stir-fry for 2 minutes.
Remove the cauliflower with a slotted spoon and put in a pot. Fry the paste from the blender
for 1 minute. Add cumin, coriander and tomatoes. Stir-fry until it changes color, reducing
heat if necessary to prevent burning. Add turmeric, cayenne, green chile, lemon juice and
salt. Sprinkle with water if necessary to prevent sticking. Turn heat to low. Return
cauliflower to skillet with whatever liquid may have collected as it drained. Mix gently. Add 3
Tbsp. water and bring to a simmer. Cover and cook over gentle heat for 5 to 10 minutes.
The cauliflower should be just done. Remove lid, sprinkle garam masala over the top. Stir to
mix.
------------------
Cauliflower, Peas and Potatoes
Recipe By :
Categories : Coconut Curry
Dressings Potatoes
*Indian

-------- ------------ --------------------------------
2 cups cauliflower -- cut into floret
3 small potatoes
1/3 cup oil
8 curry leaves
1 cup peas -- defrosted if frozen
1/4 teaspoon salt
1/2 teaspoon sugar
2 tablespoons dessicated coconut
2 tablespoons cilantro -- chopped
If potatoes are new, don't bother to peel them. Dice. Warm oil in a large skillet. When hot,
put in asafetida followed by the mustard seeds. When the seeds begin to pop, add curry
leaves and stir once. Add potatoes, cauliflower, peas, chiles, turmeric, salt and sugar. Stir
for 2 minutes. Add 1/4 cup water and stir. As soon as water begins to bubble, cover, turn
heat to low and simmer for 10 to 15 minutes. Sprinkle with coconut and cilantro and serve.
Source: Madhur Jaffrey, "A Taste of India"
------------------
Celery Seed Bread (dana Roti) (india)

Appetizers *Indian

-------- ------------ --------------------------------
3 1/2 cups whole wheat flour -- (1 lb)
2 teaspoons ghee
2 tablespoons coriander leaves -- , chopped fine
salt
2 teaspoons celery seeds
corn oil -- , for brushing
COOKING TIME: 30 minutes.
PREPARATION: 1. Make a soft dough with the flour, ghee, coriander, salt, celery seeds and
water as needed.
2. Divide the dough into equal-sized balls about 1 inch in diameter. Roll out each ball into a
flat disc, dusting the board with flour.
3. Heat a griddle and place the roti on it. Reduce the heat and cook until little bubbles
appear on the surface. Turn over and do the other side, brushing the roti with oil.
4. Continue with all the rotis in this manner.
SERVE hot with a curry, yogurt and savoury pickle.
NOTE: This recipe is from the north and is one of the countless rotis made there.
------------------
Cendol
Recipe By :

-------- ------------ --------------------------------
2 cups water
1/4 cup cooked moong dal
250 grams tapioca flour
1/4 teaspoon pandan essence
1/4 teaspoon green color
225 gram palm sugar
2 cups coconut milk
1/4 teaspoon salt
crushed ice as required
BRING the water to a boil. Add green color. Mix the cooked moong dal with tapioca flour
and add to the boiling water. Mix well to a smooth dough and add the pandan essence.
Knead well, roll out into a sheet and cut into strips. Cook the strips in boiling water and
transfer them to cold water. Keep the cendol aside. Dissolve palm sugar in a cup of water
and set aside. Mix coconut milk with salt. To serve: Put cendol into a tall glass, add palm
sugar syrup, coconut milk and top with crushed ice.
------------------
NOTES : Coconut cream dessert
Cendol (Coconut Cream Dessert)

Categories : *Indian Desserts
-------- ------------ --------------------------------
2 cups water
1/4 cup cooked moong dal
250 gram tapioca flour
1/4 teaspoon pandan essence)
1/4 teaspoon green color
225 gram palm sugar
2 cups coconut milk
1/4 teaspoon salt
crushed ice -- as required
Bring the water to a boil. Add green color. Mix the cooked moong dal with tapioca flour and
add to the boiling water. Mix well to a smooth dough and add the pandan essence. Knead
well, roll out into a sheet and cut into strips. Cook the strips in boiling water and transfer
them to cold water. Keep the cendol aside. Dissolve palm sugar in a cup of water and set
aside. Mix coconut milk with salt.
To serve: Put cendol into a tall glass, add palm sugar syrup, coconut milk and top with
crushed ice.
------------------
Ceylonese Curried Rice Salad
Recipe By : Cole Publishing Group Recipe Collection


-------- ------------ --------------------------------
3 cups steamed long-grain white rice
1 large red onion -- diced
4 stalks celery -- diced
8 green onions and tops -- finely chopped
1/2 cup chopped fresh mint leaves
1/4 cup minced candied orange peel
1/4 cup minced crystallized ginger
1/4 cup slivered blanched almonds
1 tablespoon sesame seed
1/2 teaspoon anise seed
1 teaspoon minced fresh coriander
2 seedless oranges -- * see note
1/2 teaspoon crushed dried hot chiles
Orange Ginger Dressing -- see recipe
Egg Lace -- see recipe
1 head curly endive
trimmed, washed, and drained
2 oranges
peeled and cut into rings
1 papaya
seeded and thinly sliced
1/2 cantaloupe or other small melon
seeded and cut into thin wedges
1 small red onion -- for garnish
cut into rings
mint sprigs -- for garnish
chapatis or flour tortillas -- for accompaniment
In a large bowl mix together rice, diced red onion, celery, green onions, mint, orange peel,
ginger, almonds, sesame seed, anise seed, coriander, orange segments, and dried chiles.
Chill while you prepare Orange Ginger Dressing and Egg Lace.
------------------
NOTES : Separate seedless oranges into segments and cut into smaller than bite-sized
pieces. To assemble, line a serving platter with endive. Pour dressing into rice mixture and
gently toss. Pile salad into center of endive-lined platter. Surround with cut fruit, sprinkle Egg
Lace over top, and garnish with onion rings and mint sprigs. Serve with chapatis. Yield: 6 as
a main dish or 8 as a appetizer.
Ceylonese Lamb Curry


-------- ------------ --------------------------------
4 pounds breast of lamb
cut each rack into 1" strips -- * see note
2 tablespoons Madras-style curry powder
1 teaspoon crushed dried hot chiles
1/2 teaspoon anise seeds
3/4 teaspoon fresh dill weed
or
1/2 teaspoon dried dill weed
8 cloves garlic -- finely minced
2 cups light beef broth
1/2 cup brown sugar
1/4 cup distilled vinegar
additional crushed dried hot chiles -- optional
2 medium onions
cut into bite-sized chunks
1 large bell pepper
seeded and cut into strips
2 medium cooking apples
peeled, cored, & cut into bite-sized chunk
2 medium seedless oranges
cut into thin slices with peels on
1/2 fresh ripe pineapple
cored & cut into bite-sized chunks
1 tablespoon cornstarch mixed with 1 tablespoon water
salt and fresh ground black pepper
1/2 tablespoon minced fresh cilantro
1 tablespoon minced fresh mint leaves
4 green onions and tops -- minced and peeled
pineapple spears and mint sprigs -- for garnish
Put the meat in a large pot, cover with cold water, and bring to a boil. Boil for 5 minutes and
drain. Heat the oils over high heat in a large skillet. If they begin to smoke, reduce the heat
slightly. Add the herbs and spices, garlic, ginger, and onion. Stirring rapidly, cook for about 2
minutes, or until a paste is formed. Add the meat and stir to coat all evenly.
Pour in the broth, reduce to a rapid simmer, and cook, stirring occasionally, until the meat is
exceedingly tender. Add the brown sugar and vinegar and taste. If you want a more distinctly
sweet and sour taste or more heat, add additional sugar, vinegar, and red pepper at this
time. Add the onions, pepper, and fruit and continue simmering until the apples are tender
but not falling apart. Stir in the cornstarch mixture and continue to simmer, stirring gently,
until the sauce is thickened and glossy.
Add salt and pepper to taste. Add the cilantro, mint, and green onions and stir lightly. Pour
into a heated serving platter. You may cut the remaining pineapple into spears to use for
garnish along with sprigs of mint. Sometimes I set the spiked top of the pineapple in the
center of the dish and ladle the curry around it. This makes an attractive display. Serve with
steamed white rice or saffron rice and hot steamed chapatis. (Chapatis and flour tortillas are
very similar.)
------------------
NOTES : Cut the strips of meat apart between the ribs. Yield: 6 to 8 servings.
Ceylonese Sweet and Sour Chicken Curry

Categories : Poultry *Indian

-------- ------------ --------------------------------
2 small frying chickens -- cut into 1" pieces
2 tablespoons Madras-style curry powder
1 teaspoon cayenne
1/2 teaspoon coarsely ground black pepper
40 ounces pineapple chunks in juice
drain but reserve juice
1/2 cup pineapple juice
1 cup chicken broth
1/2 cup sugar
1/2 cup distilled vinegar
salt
2 medium onions -- cut into 1" chunks
2 celery stalks -- cut into 1" chunks
1 medium red bell pepper
seeded and cut into 1/2" strips
1 medium green bell pepper
seeded and cut into 1/2" strips
2 small seedless oranges
cut into thin rings with skin on
1 lemon
cut into thin rings with skin on
1 cup canned litchis -- drained
1 cup preserved kumquats -- drained
1 teaspoon minced fresh cilantro
2 tablespoons cornstarch mixed with 1/4 cup water
Put the chicken backs, necks, and giblets into a saucepan, cover with water, and bring to the
boil. Reduce the heat, cover, and simmer until the meat is falling off the bones. Strain and
reserve the broth. If it is not very flavorful give it a little help with powdered bouillon.
Melt the oil and butter together in a large, heavy skillet or casserole. Add the curry powder
and stir about until slightly singed. Add the next 8 ingredients and sauté until the onions are
soft but not yet browned. Add the chicken and brown well on all side. Pour in the pineapple
juice and reserved broth and simmer covered until the chicken is tender. Add the sugar and
vinegar and simmer for about 2 minutes.
Taste. If you want a more distinct sweet and sour flavor add more sugar and vinegar at this
time. Also add more cayenne if you want it hotter. Add salt to taste. Add the pineapple
chunks and all the remaining ingredients except cornstarch mixture, stir gently, and simmer
for 5 minutes. Add cornstarch mixture; stir and simmer until sauce is glossy and slightly
thickened.
------------------
NOTES : Serve hot with steamed rice and steamed chapatis or flour tortillas.
Chaamp Masala (Lamb Chops Masala)
Recipe By :
Categories : Main Dish Lamb
*Indian

-------- ------------ --------------------------------
1 3 in piece fresh ginger
peeled and coarsely chopped
3 tablespoons peeled and coarsely chopped
garlic
6 lamb chops from the ribs -- (6 to 8)
remove all extra fat
8 fluid ounces oz grated or finely chopped
tomatoes
2 medium sized onions very finely
chopped
1 tablespoon cayenne
12 fluid ounces oz Greek yogurt beaten
2 teaspoon Punjabi garam masala
2 tablespoons fresh green coriander, chopped
Put the ginger and garlic into the container of an electric blender with 2-3 tablespoons of
water and blend to a paste.
Put the chops, tomatoes, onions, cayenne pepper, yogurt, salt and ginger-garlic paste into a
large wok or heavy-bottomed saucepan. Stir and bring to the boil. Turn the heat to low,
cover and simmer for 50 minutes or until the chops are almost cooked. Add the cumin seeds
and simmer for 10 to 15 minutes or until the meat is tender and the sauce thick. Add the
garam masala and lemon juice and stir.
Sprinkle fresh coriander over the top and serve.
TIPS In the Punjab, tomatoes are grated to make a puree--don't be tempted to use ready-
prepared tomato puree instead of fresh.
The spice combinations in garam masala vary in different parts of India. In the Punjab this
one which you can try making yourself is common: 5 tbsps coriander seeds, 3 tbsps cumin
seeds, 2 1/2 tbsps black peppercorns, 2 1/2 black cardamom seeds, 2 in cinnamon stick, 4-5
cloves, 1/6 nutmeg. Put the coriander and the cumin into a cast-iron frying-pan over a
medium heat. Stir until lightly roasted. Allow to cool. Grind with the remaining ingredients in
a clean coffee grinder and store in a tightly lidded jar.
Punjab This rich flavorful dish originates in the fertile Punjab, a state now divided between
India and Pakistan. There is nothing more important to a Punjabi man's diet than bread, and
meals are accompanied by flat round cornbread rotis or rich, flaky pan-fried paratha layered
with ghee (clarified butter).
Rice is reserved for special occasions or for rice pudding, for the only food that makes a
Punjabi feel he has eaten a proper meal is his bread! You of course, can serve this dish with
plain boiled rice.
Source: Madhur Jaffrey's Flavors of India
------------------
Chaat (fiery Fruit Salad)
Recipe By :
*Indian

-------- ------------ --------------------------------
3 pounds mixed fruit in season *
2 tablespoons cayenne
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garam masala -- optional
1 teaspoon powdered ginger -- optional
In Indian, this nuclear fusion fruit salad is sold from sidewalk stands as a cooling snack on
hot days. Serve with milder main dishes to assure survival to dessert.
*include 2 oranges and 2 slightly underripe bananas. Be sure to use 3-4 more types of fruit,
such as apple, pear, nectarine, honeydew melon, plums, guava, mango, pitted cherries,
pineapple, kiwi, seedless grapes.
Peel and seed oranges and chop in coarse chunks (about 1 1/2 inches). Peel bananas,
chop then in 1-inch lengths and add to the oranges. Peel and seed such fruits as apples and
melons and chop in 1 1/2-inch chunks. Place all fruit in a large serving bowl and mix in
lemon juice. Mix all the spices in a separate bowl, pour over the fruit and mix well with your
hands. Cover the bowl with plastic wrap and refrigerate until well chilled, at least 1 hour.
------------------

Chaat Masala
Recipe By :
*Indian

-------- ------------ --------------------------------
1 tablespoon Coriander Seeds
1 tablespoon Dry Red Chillies
1 tablespoon Cumin Seeds
1 tablespoon Amchur Powder -- (dry mango)
2 tablespoons Black Pepper
1 teaspoon Black Salt -- (rock form)
Slight roast dhania and cumin seeds separately. Grind all ingredients
together.Store as general.
------------------
Chai
Recipe By : Making Your Own Gourmet Tea Drinks by Mathew Tekulsky

Appetizers *Indian

-------- ------------ --------------------------------
2 cups water
2 teaspoons loose black tea
1/4 teaspoon tea masala
2 cardamon pods
2 teaspoons sugar
1/2 cup milk
1 tablespoon ginger -- peeled and sliced
Combine the water, tea, masala, cardamon, and 1 tsp of the sugar in a large saucepan and
simmer over low heat for 5 min. Add the milk and the rest of the sugar. Add the ginger 1-2
min after that, or when the mixture returns to a simmer. Wait for 15-30 seconds, then strain
the tea into 2 cups.
Note: tea masala is a prepared spice mixture of ground black pepper, ground cardamon,
ground cloves, and ground cinnamon. It is available at most Indian food markets or you can
create your own, depending on your taste.
Variation: to make Chai I without milk and sugar, combine the water, tea, masala, and
cardamon in a large saucepan and simmer over low heat for 5 min. Add the ginger, wait 15-
30 seconds, then strain the tea into 2 cups.
------------------
Chai Kurdi (kurdish Tea)
Recipe By : "Sephardic Cooking" by Copeland Marks

Appetizers *Indian

-------- ------------ --------------------------------
1 tablespoon india tea leaves
sugar cubes
The Kurds like this sweet, aromatic tea. The cubes of sugar are dissolved in the mouth as
the tea is drunk, the sweeter the better.
1. Put the tea and cinnamon in a tea pot and pour in the boiling water. Allow to steep for 5
minutes. Serve hot with sugar cubes.
------------------

Chai Tea - 1
Recipe By : The Coffee & Tea Exchange in Chicago, IL

Appetizers *Indian

-------- ------------ --------------------------------
***MASALA SPICE MIX***
1 stick cinnamon -- (1 1/2")
3 cardamom pods -- (to 4)
2 black peppercorns -- (to 3)
2 cloves (to 3)
***TO ASSEMBLE***
1 cup water
1 teaspoon sugar
1 teaspoon darjeeling tea leaves
1/4 teaspoon masala spice mix
1/4 cup milk
1. Grind cinnamon stick, cardamom, black pepper corns, and cloves to a powder. Stir in
ground ginger. 2. Combine water, sugar, tea and 1/4 teaspoon spice mix in a pan and bring
to a boil. Simmer for one minute. 3. Add milk, bring to a boil and simmer for 3-5 minutes. 4.
Strain into a mug or teapot.
------------------
Chai Tea - 2
Recipe By : The Coffee & Tea Exchange in Chicago, IL

Appetizers *Indian

-------- ------------ --------------------------------
1 cup water
1 teaspoon sugar
1 teaspoon darjeeling tea leaves
1 celestial seasonings bengal spice tea bag
1/4 cup milk
Combine water, sugar, tea leaves and tea bag in a pan and bring to a boil. Simmer for 1
minute. Add milk, bring to a boil and simmer for 3-5 minutes. Strain into a mug or teapot.
------------------
Chakli
Recipe By :
*Indian

-------- ------------ --------------------------------
3 cups Rice flour
3/4 cup Urad dal -- (roasted and ground)
4 tablespoons Butter
1/2 cup Milk
2 tablespoons White sesame seeds -- (til)
Salt to taste
Oil for deep frying
Mix rice flour, urad dal powder, salt, milk and til. Add butter and knead
into a soft non-sticky dough, adding water as necessary.
Heat oil. Place a small quantity of dough in a chakli mould and press
through. While pressing, move the mould in a circular manner to guide the
dropping flow of the dough from its bottom to fall gently into the hot oil
in the form of a spiral in three to four circles. Deep fry in batches
till brown and crisp. Remove, drain and store in airtight jars. Serve,
if desired, with pieces of fresh coconut.
------------------
NOTES : Makes 30
Cham Cham
Recipe By :

-------- ------------ --------------------------------
5 liters milk
2 cups vinegar
2 kilograms sugar
nuts -- for garnish
food coloring -- (orange/pink)
Popular Milk Dessert from West Bengal.
1. Boil milk, add vinegar and stir until the milk curdles.
2. Pour it out in cold water and strain, to get chaina.
3. Boil sugar in water and make a thin syrup.
4. The paneeer or cottage cheese should be nicely beaten and smoothened. If found too
soft, add fine wheat flour (a little) and form a soft dough.
5. Add pink color to the dough and mix.
6. Make oblong - shaped pieces of this dough and add to the boiling thin syrup.
7. When cooked, these balls (cham cham) will float on top.
8. Take little syrup and further dilute it by adding water.
9. Now dip the boiled cham chams into this diluted syrup and soak for 8 - 10 minutes.
10. Remove from syrup and place the cham chams in a platter. Pipe out some whipped
sweetened cream over them.
11. Garnish the cham chams with chopped nuts as toppings.
------------------
Cham-cham (pleasure Boats)
Recipe By : The Healthy Cuisine of India by Bharti Kirchner

Appetizers *Indian

-------- ------------ --------------------------------
***FOR THE DUMPLINGS***
fresh cheese
1 teaspoon regular cream of wheat
10 unsalted raw pistachios -- (to 12), chopped
***FOR THE SYRUP***
1 cup sugar
4 cups water
***FLAVORING***
1 dashes rosewater -- optional
These milky-white ovals, floating in a clear sweet sauce, are irresistible.
1. Make sure that the fresh cheese is well drained; too much moisture may cause the
dumplings to crack as they cook. Place the well drained and well kneaded cheese on a
board. Sprinkle Cream of Wheat evenly over the cheese and knead again to uniformly
incorporate it. Let rest a few minutes.
2. Prepare the dumplings: Pinch off portions of the dough and roll into balls about 1 inch in
diameter. Gently insert your little finger halfway into each ball, place 1 or 2 pistachio bits in
the indentation, and reshape into a smooth ball that doesn`t show any cracks on the outside.
Flatten into an oval about 2 inches long and 3/4 inches thick. (Use any remaining pistachios
for garnish.)
3. Make the syrup: Bring the sugar and water to a boil in a deep pan about 10 inches in
diameter. Boil for 10 minutes, then lower the heat. Place each ball on a spoon and gently
lower into the syrup. Simmer, covered, 1 hour.
4. Transfer cham-chams and any remaining syrup to a large bowl. Let cool, then refrigerate
for several hours or, for best results, up to 2 days. Sprinkle with rosewater and decorate with
any remaining pistachios.
Makes about 20 cham-chams.
------------------

Chana Daal
Recipe By : Anita Pal's Bengali Cookery Page

Categories : Main Dish East Indian
Appetizers *Indian

-------- ------------ --------------------------------
2 cups chana daal
1 1/2 teaspoons geera -- (cumin) powder
2 teaspoons sugar -- (or), to taste
2 green chilli -- (to)
1 coconut -- optional
3 Indian bayleaves -- (to 4)
1 teaspoon whole geera -- (cumin)
1 inch ginger -- peeled and chopped
1/2 teaspoon moori -- (aniseed seeds)
1 teaspoon kalwanji -- (onion seeds)
1 dried red chilli -- (to 2)
8 whole cardamom -- (to 10)
6 cinnamon sticks -- (to 8)
Daal is central part of almost any Bengali meal, whether it is served simply with rice and a
chilli omlette, or as part of a true feast. All daals are based round boiled lentils, of which
Chana is just one variety. Like our Pilau rice it bears little resemblence to the dish you find in
most Indian restaurants and a glance at the ingredients below should tell you that it tastes
delicious. Of all the spices you need the one most typical to Bengal is the Kalwanji or onion
seeds. If you think you will struggle to get these spices, try the Ingredients section on our
main page. As part of this recipe you will discover the joys of Shombar - not to be missed!
Preparation:
Wash and drain the daal using hot water. Add plenty of cold water and leave to soak for one
to two hours. Drain.
Cooking the Daal:
Put the soaked daal in a large saucepan and half fill it with cold water. Bring to the boil and
boil for 3/4 hour (if it starts drying out whilst boiling you can add more hot water). Add salt
and mix.
Add the Tumeric and Cumin powder and a little sugar to taste. Take two or three small fresh
green chillis and open them to expose the seeds by slicing them down their length; add these
to the daal.
Fresh coconut flesh is sometimes now added - try it if you can get a whole nut. Halve the
coconut and carefully remove the white pulp. Cut it into small squares and fry it separately
until it is just going brown. It can now be added to the daal.
Frying the spices:

In a second saucepan you now prepare the remaining spices for the shombar.
Heat a little oil to a high heat but not quite smoking. Add the red chillis and Indian bay leaves
and lightly fry. Then add the whole geera, mouri, kalwanji and chopped ginger. The seeds
should fry instantly. Remove the saucepan from the heat and immediately pour the liquid
daal into the hot oil. Be careful as the combination is explosive! I usually do this over the
sink. The better the "shombar" the better the taste of the daal.
Finishing off:
Having had the fun off the shombar you are nearly there. Put the saucepan which now
contains everything back on the stove and gently heat. You now add the whole Cardamom
and Cinnamon sticks. These can be added whole to the daal, but if you are able to crush
them into a powder first with a little mortar and pestle this gives even more flavour. You can
also add a little butter at this point.
Boil the whole mixture together for a further 10 minutes and check if you need to add more
salt or sugar.
You are now ready to serve the daal, though it will still taste wonderful if it is re-heated the
next day.
------------------
Chana Dal (Small Yellow Lentils)
Recipe By :

-------- ------------ --------------------------------
1 1/2 cups yellow split peas
(picked over -- washed and drained)
5 cups water
2 slices fresh -- unpeeled ginger
3/4 teaspoon salt
3 tablespoons ghee
1/2 teaspoon whole cumin seed
2 cloves peeled garlic -- chopped
Put the dal in a heavy pot along with 5 cups water. Bring to a boil and remove any surface
scum. Add the turmeric and ginger. Cover, leaving the lid just very slightly ajar, turn heat to
low, and simmer gently for 1 1/2 hours or until the dal is tender. Stir every 5 minutes or so
during the last half hour of cooking to prevent sticking. Remove ginger slices. Add the salt
and garam masala to the dal. Stir to mix.
Heat the ghee in a small frying pan over a medium flame. When hot, put in the cumin seeds.
A couple of seconds later, put in the garlic. Stir and fry until the garlic pieces are lightly
browned. Put the chile powder into the pan. Immediately lift the pan off the heat and pour its
entire contents - ghee and spices - into the pot with the dal. Stir to mix.
Serves 4 to 6.
Of all the dals, this one perhaps has the 'meatiest' taste. At its best, it also has a gentle
sweetness. Chana dal is sold only by Indian grocers. If you cannot find it, substitute yellow
split peas. You could serve this dal with rice, 'Chicken with Tomatoes', and 'Cauliflower and
potatoes'.
------------------
Chana Dal Pilaf
Recipe By : Hawkins Futura Cookbook - 1987 Supplement

Grains *Indian

-------- ------------ --------------------------------
2 bay leaves
6 peppercorns
6 black cardamom pods -- * see note
6 whole cloves
1/3 cinnamon stick -- (1" piece)
1 1/2 teaspoons cumin seed
1 1/2 cups chana dal -- * see note
-- (soaked in water
-- for
2 hours and drained)
2 1/2 cups basmati rice
1 tablespoon salt
4 1/2 cups water
*available at East Indian food stores To cook reduced quantities: reduce all ingredients
proportionately but not below one-fourth. 1. Heat oil in cooker on medium-high heat. Add
bay leaves, peppercorns, cardamoms, cloves, cinnamon and cumin seed. Stir for a few
seconds till cumin seeds darken a few shades.
2. Add dal. Stir fry for about 3 minutes.
3. Add rice. Stir fry till rice turns opaque (approximately 3 minutes). Add salt and water.
Stir.
4. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes.
5. Remove cooker from heat. Allow to cool naturally to 5 minutes. Press finger-tip control
lightly to release pressure.
6. Open cooker. Fluff up rice gently with a fork to separate grains. Discard bay leaves,
cardamoms and cinnamon. Serve hot, accompanied with yogurt.
------------------
Chana Dhal (or Dal)
Recipe By :
Chiles *Indian

-------- ------------ --------------------------------
8 ounces chana dhal
1 teaspoon turmeric
1/4 teaspoon salt -- (optional)
2 green chilies -- split
1 medium onion -- finely sliced
1 clove garlic -- finely sliced
Wash peas in cold running water. When water runs clear set aside to soak for 4 hours.
Drain peas and put in sauce pan wit turmeric, salt, and green chilies. Add enough water to
cover by 1 inch, and bring to a boil.
Partly cover pan, reduce heat and simmer for 1 hour or until water has been absorbed and
peas are tender but not mushy. Add more water if necessary
Meanwhile, heat corn oil in a skillet. Add mustard seeds and cover pan. Saute for 2
minutes.
Uncover pan, add onion and garlic, fry until golden. Stir in cayenne pepper and cook for 30
seconds. Add cooked spices to the peas. Stir cook for 2 minutes. Serve hot.
------------------
Chana Masala
Recipe By : Kabob-n-Curry
*Indian

-------- ------------ --------------------------------
1 can chickpeas -- (6 oz)
1/2 medium onion -- thickly sliced
1 inch peeled ginger -- cut in thin strips
1/2 tomato -- sliced
2 tablespoons onion powder
1/4 teaspoon red chili powder
1/2 teaspoon sugar
1/2 teaspoon salt
3 green cardamoms
3 cloves
1 bay leaf
1/2 stick cinnamon
2 teaspoons ground fennel powder
2 teaspoons fresh cilantro
16 ounces water
Heat heavy-bottom pan, and add 1 T. canola oil. Add 2 T. smashed green cardamom,
smashed cloves, bay leaf, and cinnamon stick. Roast about 1 minute. Add onions, cook
until brown, then add sliced ginger and smashed garlic. Cook until brown, then add
tomatoes, chick peas and 16 oz. water. Add all ground spices, sugar and salt. Cook 5 to 7
minutes, covered. Add ground fennel and cilantro. Cook uncovered 2 minutes. Add lemon
juice, remove from heat, cover, and let sit. Serve.
------------------
Chand Ka Tukda
Recipe By :

-------- ------------ --------------------------------
2 bread slices
oil for frying
300 milliliter sugar syrup
150 milliliter rabri
2 tablespoons brandy
1 sheet silver varakh
50 grams mixed dry fruits -- chopped
***FOR THE GARNISH***
a handful of chopped nuts -- fried
a few drops of brandy
CUT each bread slice in a circle and then in quarters. Heat oil and deep fry the bread pieces
in hot oil until golden brown. Sprinkle a little sugar syrup over the bread pieces.
Mix the rabri and brandy well. Arrange the bread pieces on a plate. Coat them with brandy
flavored rabri. Decorate with silver varakh. Sprinkle chopped nuts and a little brandy on top
before serving.
------------------
NOTES : French toast served with rabri. Makes 8 pieces
Chandni Korma
Recipe By :

-------- ------------ --------------------------------
8 chicken breasts*
unsalted butter to sear the chicken
60 grams yogurt cheese
2 tablespoons cream -- (30 ml)
Salt to taste
***FOR THE GRAVY***
5 tablespoons desi ghee -- (clarified butter)
18 black peppercorns
8 cardamoms
6 cloves
5 cm cinnamon
2 bay leaves
2 1/2 grams shahjeera
200 gram onion paste -- boiled
150 gram curd
10 grams green chile paste
2 tablespoons almond paste -- fried (30 g)
30 grams mawa
1 1 liter clear chicken stock
Salt to taste
3/4 teaspoon cardamom powder -- (4 g)
1/2 teaspoon rose petal powder
2 teaspoons lemon juice -- (10 ml)
12 pistachios -- blanched, peeled
-- and sliced
2 sheets silver varakh
* put breasts between plastic wrap and slightly flatten with a kitchen mallet
To prepare the marinade: Whisk yogurt cheese in a bowl. Add the remaining ingredients and
whisk again until well blended. Evenly rub the chicken breasts with the marinade and keep
For the searing: Melt butter in a frying pan and add the marinated chicken breasts. Sear
over high heat for four minutes, turning once. Remove to an absorbent paper to drain
excess fat and keep aside. Whisk the curd in a bowl, add the green chile paste and whisk
again until well blended. Either crumble the mawa or pass it through a fine mesh sieve to
remove lumps. Heat desi ghee in a pan. Add peppercorns, cardamoms, cloves, cinnamon,
bay leaves and shahjeera. Stir over medium heat until the cardamoms begin to change
color. Add the boiled onion paste and stir-fry until the ghee floats to top. Add ginger paste
and garlic paste and stir-fry until specks of ghee begin to appear on the surface. Add the
curd mixture and stir-fry until specks of ghee begin to appear on the surface. Add almond
paste and mawa, and stir-fry until ghee floats on top. Add stock and bring it to a boil.
Lower the heat and simmer, stirring occasionally, until reduced by a quarter. Remove and
pass the gravy through a fine-mesh soup strainer into a separate pan. Return the gravy to
heat. Add the seared chicken and bring it to a boil. Lower the heat and simmer, stirring
occasionally, until the chicken is cooked and the sauce is quite thick. Add cardamom powder
and rose petal powder. Stir well. Sprinkle lemon juice, stir and remove from heat. Adjust
the
seasoning
To serve: Arrange two breast pieces on each of the four individual plates. Pour the sauce
over and garnish with pistachio slivers. Cover with
silver varakh and serve with baakarkhaani.
------------------
Chandni Vegetarian Cuisine's N. American Blackeyes (Lobhia)
Recipe By : Chef-owner Kuldip Chand of Chandni Vegetarian Cuisine

Categories : Dals *Indian

-------- ------------ --------------------------------
2 cups blackeyed peas
1 1/2 teaspoons salt to taste
1 1/2 teaspoons ground coriander
2 tablespoons oil
2 large clov garlic -- chopped
1 piece ginger root -- (3/4 inch), peeled
-- and chopped
1/2 teaspoon cumin seeds -- (scant)
Move over Hoppin' John; blackeye peas is steppin' out Indian style. This dish is from Chef-
owner Kuldip Chand of Chandni Vegetarian Cuisine of India in Culver City, CA. He is from
the Punjab and the man knows his dals.
In pot soak beans overnight in water to cover generously. Next day, drain beans, cover with
fresh water and bring to boil. Add salt, coriander, cumin and turmeric. Simmer until beans
are just tender, about 30 to 45 minutes. Heat oil in deep saucepan. Add onion, garlic, ginger
and cumin. Fry 10 minutes and add tomato. Cook another 5 minutes and add beans and
cooking liquid. Continue to simmer, uncovered, until beans are soft but not completely
dissolved. Mixture should be soupy. Makes 6 to 8 servings.
------------------

Chandrahara
Recipe By :
*Indian

-------- ------------ --------------------------------
1 1/2 cups plain flour
3 tablespoons ghee
18 cloves -- (18 to 20)
1 1/2 cups sugar
1 cup khoya
ghee to deep fry
Put khoya in fridge for 30 minutes. Keep there till used.
Add 1 cup water to sugar and bring to a boil.
Add 2 tablespoon milk to the syrup and remove scum which comes on top.
Or simply strain.
Boil syrup till sticky between finger and thumb. Cool to room
temperature.
Meanwhile, add ghee to flour and mix till crumbly.
Add enough warm water to make a medium stiff dough.
Divide into 18-20 parts, and roll into balls.
Roll each into a thin chappati.
First fold in half and then quarter.
Insert a clove a the center to hold all the folds together.
Deepfry in hot ghee on low till very light brown.
Drain and keep aside. Repeat for all dough.
Break khoya till corase crumbs are formed.
Mix the cardamom and khoya into the cooled syrup.
Chill syrup. Store triangles in a tight container.
One hour before serving, immerse the triangles in the syrup.
Take care not to make the crumbs fine, or it will become pasty.
For serving, place a triangle in the bowl and pour a spoonful fo syrup on
top.
Serve cold.
Makes: 18-20 pieces
Shelflife: Dry triangles - 15 days in airtight container, syrup - 1 day
------------------
Channa Bhatura
Recipe By :
*Indian

-------- ------------ --------------------------------
***FOR CHANNA***
1 cup kabuli channa soaked overnight
1 large tomato
2 large onions
1 1/2 tablespoons chopped coriander
1 teaspoon garlic crushed
1 lemon -- (juice extracted)
2 tablespoons oil -- 1 tablespoon ghee
1 teaspoon tea leaves -- (tied into a pouch
-- in a small piece of
-- clean muslin cloth)
4 green chillies slit
2 bay leaves
1 teaspoon sugar
***DRY MASALAS ***
1/2 teaspoon cinnamon - clove powder -- turmeric powder
1/4 teaspoon garam masala -- pepper powder
salt to taste
***FOR BHATURA***
2 tablespoons curds
2 tablespoons butter or oil
1/2 teaspoon soda bicarb
salt to taste
Milk to knead dough
oil to deep fry
Sieve together flour, salt and soda.
Add and mix in curds and oil.
Add enough milk to knead into a soft pliable dough.
Cover with a wet cloth.
Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet
again.
Knead dough again. Take fistful of dough. Roll into 1/4" thick 5"
diameter round. Fry in hot oil. Turning only once. Till very light
golden in colour. Repeat for all. Serve hot with hot channa and slices
of onions and lemon.
Method for Channa
Put the soaked, washed channa in a cooked with enough water, teapouch and
bay leaves.
Pressure cook till done. (approx. 6-7 whistles).
Cool about 5 tablespoon channa for grinding.
In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and 1/2
tablespoon coriander. Keep aside.
Chop remaining tomatoes and onions fine. Heat oil in a large skillet.
Add cumin seeds to splutter.
Add ginger-garlic and fry for a minute.
Add chopped tomatoes, onion and fry till tender.
Add channa-paste, fry further 3-4 minutes.
Add all dry masala except cinnamon-clove powder.
Stir and fry till oil separates. Add drained channa and 2 cup water which
was drained from channa.
Stir and bring to boil.

Simmer for 7-8 minutes till gravy thickens.
Take in serving dish.
Heat ghee in a small sauce pan.
Add the chillies and cinnamon-clove powder.
Add chopped coriander and pour hot over the channa.
Squeeze lemon over channa.
Stir in seasoning gently.
Making time :- 30 mins (excluding pressure cooking)
Serves - 5
------------------
Channa Daal Khichiri (Lentils And Rice With Onions)
Recipe By :

-------- ------------ --------------------------------
1 cup rice
1/3 cup lentils
1/2 cup sliced onion
1/2 inch cinnamon stick
2 cloves
1 brown cardamom pod -- split or bruised
10 peppercorns -- up to 12
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 dry-fry onions, in heavy saucepan. When they
begin to caramelize 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.
------------------
Channa Dahl
Recipe By : Epcot International Food and Wine Festival


-------- ------------ --------------------------------
4 ounces yellow -- (or red) lentils,
-- soaked for 1 hour
2 ounces tomatoes -- diced
1/4 ounce shallots -- diced
1/4 ounce olive oil
1/8 ounce ginger -- chopped
1/4 tablespoon caraway seed
3/4 pint water
Heat oil, fry caraway seeds, garam masala, ginger and shallots Add lentils, turmeric and
continue to fry for 1 to 2 minutes. Add water and cook for 15 to 20 minutes until lentils are
just cooked. Add seasoning and diced tomatoes.
------------------
Channa Dal Gosht
Recipe By :
Categories : Dals Curry
Cheese And Eggs *Indian

-------- ------------ --------------------------------
1/2 kilogram mutton or chicken
salt to taste
1/4 teaspoon haldi
1 cup dal channa presoaked
3 tablespoons oil
Fry the onion in oil till it starts to turn brown. Add the spices and meat and let the water dry.
Then add the presoaked dal and 2 glasses of water. Cover and leave on low heat to
tenderize. When both meat and dal have softened add ginger and gram masala.
Tharka : Fry a few slices of onion in a little oil and when brown add along with hot oil to the
dish. Garnish with fresh dhuniya leaves and chopped green chili. Serve with lemon. TIP: If
cooking chicken boil the dal beforehand because chicken does not take that long to tenderize
whereas the dal takes a long time. (unless you want chicken Halva)
------------------
Channa Dhal Vada (Chattambade)
Recipe By : Mangalorean Cuisine by Saranya S. Hegde

Categories : South Indian Dals
*Indian

-------- ------------ --------------------------------
1 cup channa dhal
1/2 cup toovar dhal
1/2 cup urad dhal
1 piece ginger -- (1/2")
1 pinch asafetida powder
3 green chiles -- (to 4), chopped
1 sprig curry leaves -- chopped
salt -- to taste
oil -- for frying
Wash and soak the dhals for about 2 hours. Then grind the dhals together to a very rough
paste. Remove and mix together with the other ingredients. Take a little of the mixture and
flatten into rounds and deep fry until brown. Serve with chutney.
Serves 4 - 6.
------------------
Channa Jor Garam
Recipe By :
*Indian

-------- ------------ --------------------------------
1 cup dry brown chick peas
2 pinches soda bicarb
oil to deep fry
salt to taste
***SEASONING***
lemon juice
onion finely chopped
chaat masala
green chilli -- (finely chopped)
Wash and soak channa overnight in plenty of water and soda.
Drain and spread on thick towel to remove excess water.
With a pestle or small grinding stone, flatten each channa.
Do this by giving a small tap on the channa.
When all are done, heat oil in frying pan.
Add a handful of the flatten channa and fry till whitish and almost crisp.
Drain and put on kitchen paper to soak excess oil.
Repeat for all channa. Transfer all to a large plate.
Sprinkle salt and garam masala and toss between fingers to coat evenly.
To serve, take individual helping, add a dash of seasoning ingredients as

per taste.
Toss and serve with tea, coffee, drinks or just for munching.
Making time: 45 minutes (excluding soaking time)
Shelflife: 2 weeks (without seasoning)

------------------
Channa Ki Dhal (indian) Savoury Split Peas
Recipe By : The Complete Asian Cookbook by Charmaine Solomon

Appetizers *Indian

-------- ------------ --------------------------------
1 pound yellow split peas
1 tablespoon baking soda
oil for deep frying
1/2 teaspoon ground chili peppers
2 teaspoons salt
1/2 teaspoon amchur -- (dried mango)
-- powder, optional
Wash the split peas in two or three changes of water and soak overnight or at least 12 hours
in cold water to cover in which the baking soda has been dissolved. Drain, rinse in fresh
water and drain again, first in a colander and then on paper towels, until the split peas are
dry. Heat oil in a deep pan and fry about half cup of the peas at a time. The oil should not
be so hot that it burns the peas, nor should it be too cool or they will be very oil. Fry on
medium heat until peas are golden. Lift out peas on a perforated spoon, drain on absorbent
paper.
When all peas are cooked and drained, make a mixture of the spices and salt and toss the
peas in it. Leave until quite cold, then store in an airtight container. Author's note: Serve
these as a tasty nibble with drinks, or store them airtight for a snack at any time.
------------------
Channa Moong Dal

Recipe By :
*Indian

-------- ------------ --------------------------------
1/2 cup green moong dal
1 tablespoon yellow channa dal
1 tablespoon ghee or oil
1/4 teaspoon haldi -- (turmeric) powder
1/2 teaspoon dhania -- (coriander seeds)
-- powder
salt to taste
1/2 lemon
1/2 inch ginger grated
1/2 teaspoon cumin and mustard seeds
2 cups water
Wash both dal together add 1 cup water and a pinch of turmeric.
Pressure cook dal. (Approx.4 whistles will cook the dal).
Cool the cooker. Remove dal.
Mix all the spice powders in 1/2 cup water to make thin paste.
Put ghee in a pan and heat.
Add the cumin & coriander seeds. Once they splutter add ginger.
Add the paste of spice powders. Fry for a minute, add the dal.
Add remaining water and stir well. Bring to a boil.
Add lemon juice. Check and add salt if required.
Serve hot with hot steamed rice.
Making time: 1/2 hour
Makes: 4 servings
Shelf life: Best hot and fresh

------------------
Chapati (Phulka)
Recipe By :

-------- ------------ --------------------------------
1 cup whole wheat flour -- (or 1/3 white + 2/3
-- whole wheat)
1/2 cup water
Put flour in a large bowl with half the water. Blend the two together until it holds. Beat and
knead well until it forms a compact ball. Knead dough until it is smooth and elastic. Set
Knead and divide dough into 4 to 6 parts. Roll each ball into a tortilla like flat, about
$\frac{1{8$" thick. Heat an ungreased skillet.
Put phulka on it, and let it cook for about 1 minute (The top should just start to look dry and
small bubbles should just start to form).
Turn and cook the second side for 2/3 minutes until small bubbles form.
Turn again and cook the first side pressed lightly with a towel. It should puff. Serve warm
(maybe slightly buttered).
Note:
Since the rolled out chappati's will dry out if they are left to stand while cooking the others, it
is advantageous to roll them out individually before cooking them.
------------------
Chapati (unleavened Bread)
Recipe By : Star Publications (Malaysia)

Appetizers *Indian

-------- ------------ --------------------------------
250 gram wholemeal -- (atta) flour
1/2 teaspoon salt
1 tablespoon ghee -- margarine or oil
3/4 cup warm water -- (approx)
Put atta flour in a mixing bowl and add salt then rub in ghee or margarine or oil. Add enough
water to make a soft and workable dough. Knead dough for at least 10 minutes (the more it
is kneaded, the lighter the bread will be). Form the dough into a ball then put in a plastic
bag. Let it stand for 2 to 3 hours. (If left overnight, the chapati will be very light and tender.)
Divide dough into twelve equal pieces. Shape into small round balls. Coat balls with atta
flour then roll out with a rolling pin on a lightly floured board into a thin, flat circular shape.
Heat a heavy griddle until very hot. Grease the griddle lightly (use a piece of towelling cloth
dipped in oil). Place chapati on it and cook for a minute, pressing lightly around the edges
with a folded tea towel. Bubbles will appear on the surface and when cooked, brown flecks
will be seen. As each chapati is cooked, wrap in a clean tea towel until ready to serve.
------------------
Chapati - Kamal's
Recipe By : Kamal's Kitchen

Appetizers *Indian

-------- ------------ --------------------------------
2 cups wholemeal flour -- (to 3)
1 cup water
1 teaspoon salt
***ACCOMPANY WITH***
any curry -- (especially drier
-- curries)
mint chutney
pickles
OR use as a roll for kebabs
tandoori chicken -- etc.
Mix flour, salt and cummin seeds in a bowl. Add water , a teaspoon at a time. After adding
each teaspoon of water, mix dough thoroughly. Do this until all the water is added and the
dough is no longer floury, that is the dough is mixed to a consistency of putty. Gently knead
the dough for approx 10 minutes, this will make the dough consistent. Roll dough into a ball
and sprinkle a little water over it. Leave dough to stand for 10 minutes.
Next shape the dough into several (approx 15) balls, each roughly the size of a golf ball.
Make sure that each ball is smooth and has no creases in it. This is achieved by rubbing
each ball gently between the palms in a circular motion. Next sprinkle flour over a flat
wooden cutting board. Place a ball on the board and with a rolling pin, flatten the ball,
running the rolling pin in a circular top, top-right, bottom-right, bottom, bottom-left, top-left
motion. Roll the ball until it is about 2 millimeters thick and is shaped like a disc (don't worry
too much about the disc shape - chances are you haven't got the shape right! it will still taste
the same!).
Heat the tava or the heavy iron plate (see Utensils) on a high fire. To check if the tava is
ready to cook on, sprinkle some flour on it, if it browns immadiately, it is ready for use. Slap
the rolled dough onto the tava. With a tea towel (rolled int a ball), rotate the rolled dough
continuously on the tava for a approx 1 minute. Flip the rolled dough over onto its other side
and repeat the rotation for another minute. If all goes well, you will see the dough ballooning
up. Please be careful at this stage, the pent up gas in the ballooned dough can burst and
scald your hand. Once the dough has ballooned, the bread is cooked. Remove and repeat
the process for the next ball.
Makes 15 Chapatis
------------------
Chapati - Star

Appetizers *Indian

-------- ------------ --------------------------------
2 cups fine atta -- (wholewheat) flour
1/2 cup warm water
2 teaspoons softened ghee or butter
Mix the flour and water to make a dough that is pliable yet not too sticky. Add ghee or butter
and turn the mixture out into a floured board and knead by hand for 10 to 15 minutes. Roll
the whole dough into a large ball and cover with a damp cloth and set aside for about an
hour. Knead the dough again for a few minutes and break them into golf-ball sizes. Flatten
into circles with hands while dabbing with a little flour and roll them out with a rolling pin into
circles about 20cm in diameter. Bake them on a heated tava or non-stick pan, turning them
over until little brown spots appear. Press the top of the chapati with a clean cloth to help
make air bubbles form and keep the chapati light. As each one is cooked, wrap in a clean
cloth to keep warm.
------------------
Chapati Phulka
Recipe By : http://fb1.math.nat.tu-

-------- ------------ --------------------------------
1 cup whole wheat flour -- (or)
1/3 cup white flour + 2/3 cup whole wheat
1/2 cup water
Put flour in a large bowl with half the water. Blend the two together until it holds. Beat and
knead well until it forms a compact ball. Knead dough until it is smooth and elastic. Set
Knead and divide dough into 4 to 6 parts. Roll each ball into a tortilla like flat, about 1/8 inch
thick. Heat an ungreased skillet. Put phulka on it, and let it cook for about 1 minute (The top
should just start to look dry and small bubbles should just start to form). Turn and cook the
second side for 2/3 minutes until small bubbles form. Turn again and cook the first side
pressed lightly with a towel. It should puff. Serve warm (maybe slightly buttered).
Makes 4 pieces.
Note: Since the rolled out chappatis will dry out if they are left to stand while cooking the
others, it is advantageous to roll them out individually before cooking them.
------------------
Chapatis - 1
Recipe By : The Bombay Palace Cookbook by Stendhal

-------- ------------ --------------------------------
1 1/2 cups unbleached flour
1/2 cup whole wheat flour
1 tablespoon salt
3 tablespoons ghee
1/2 cup water
Mix flours, salt, and butter and add just enough water to make a firm dough, somewhat like a
biscuit dough. Knead for 10-15 minutes - the more the dough is kneaded, the lighter the
bread will be. Shape the dough into a ball, cover with a sheet of plastic and let it rest for at
least 1 hour. If left to rest overnight in the refrigerator, the finished bread will be even lighter.
When ready to bake, take a small piece of dough about the size of a golf ball, or a bit
smaller. On a lightly floured board, roll the dough into a thin circle, about 5 inches in
diameter. Repeat with all the dough. Heat a griddle or heavy-bottomed iron skillet until it is
very hot (you will notice the smoke rising from it). Place the rolled out chapati on the griddle
and let it cook for 2-3 minutes, depending on how thin you have rolled it. Using a pair of
kitchen tongs, you can lift the chapati to see if the underside has turned a golden brown.
Flip, and cook the other side about 1 minute.
As they are cooked, store the chapatis on a towel in a warm covered container until ready to
serve. Serve as soon as the last chapati is baked.
NOTE: In India breads sometimes are baked in the fiery clay tandoor, where they develop
brown spots and bubbles. To achieve a similar effect at home, you can use tongs to hold
each chapati over a hot gas flame until it puffs like a little balloon. The chapati will collapse
as it cools.
------------------
Chapatis - 2
Recipe By : How To Make Good Curries by Helen Lawson


-------- ------------ --------------------------------
1 tablespoon salt
2/3 cup water
Put the flour and salt into a bowl. Add the water and mix to a stiff dough; knead well until the
dough feels firm and elastic. Then place in a greased plastic bag or in grease proof paper
and leave in a warm place for 30 minutes. Turn onto a floured board, shape the dough into a
long roll, and divide into 12 equal slices. Roll out paper thin. Heat the heavy frying pan and
when very hot, cook the chapatis for not more than one minute on either side. Cool in a tea
towel. Chapatis should always be cooked fresh for each meal.
NOTE: To cook them, you can use an ungreased heavy frying pan, griddle, bakestone or
solid plate. Left-over chapatis make an attractive crispbread when dried off in a cool oven.
Yield: 12 Chapatis Cooking Time: 2 Minutes Each
------------------
Chapli Kabob
Recipe By :
Categories : Kabobs Beef
On-The-Grill

-------- ------------ --------------------------------
1/2 kilogram finely minced beef
1 medium sized onion chopped
salt to taste
1 teaspoon crushed zeera
i tbs crushed red chili
1 teaspoon crushed dhuniya seeds
2 eggs*
1 teaspoon anardana -- (dried seeds of
-- pomogranate)
2 green chilis chopped -- up to 3
1/2 cup fresh dhuniya leaves
1 large tomato
1 small onion sliced and fried till brown
1 teaspoon lemon juice or vinegar
200 grams makai ka atta -- (corn meal)
*Make an omelet with the 2 eggs seasoned with salt and black pepper to taste. Fry omelet
very thinly and then slice it into small pieces.
Add all the ingredients to the mince meat and leave to marinate in the refrigerator for 2-3
hours. Then make into flat pattis and fry in a little oil.
Makes about 6 kababs.
------------------
Chappal Kebab - Hamburger Kebabs

Appetizers *Indian

-------- ------------ --------------------------------
1 tablespoon chickpea flour -- called gram flour
-- or besan
1 1/2 pounds ground beef or lamb -- ground quite fine
1/2 cup fresh cilantro leaves -- coarsely chopped
2 fresh hot green chilies
-- cut in rounds, with
-- seeds
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons coriander seeds
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/2 egg -- lightly beaten
Put chickpea flour in small cast-iron frying pan and stir around over medium heat until flour
has turned a light brown color. Put it into bowl. Add all other ingredients except oil and mix
well. Form ten 2-inch balls. Fatten the balls to make 10 3 1/2-inch hamburger patties. Just
before eating put 2 tablespoons of oil into large nonstick frying pan and set over medium-
high heat.
When oil is hot put in as many kebabs as the pan will hold in single layer. Turning them over
every 20 seconds or so cook the kebabs for about 2 1/2 minutes or until they have browned
on both sides. Remove to warm plate. Use remaining oil to cook second batch.
------------------
Chappati - 1
Recipe By : Taste of India

*Indian

-------- ------------ --------------------------------
12 ounces atta -- (wholemeal flour)
1 teaspoon salt
water -- to mix
vegetable oil -- for hands
2 ounces atta -- for dusting
ghee -- for spreading
Sift flour and salt together. make a well in the centre and add small quantities of water until
you have a smooth, pliable dough. Grease the palms of your hands and knead well. Kkeep
covered until ready to use.
Divide into 10 portions, using one portion at a time and keeping the rest covered. Knead
each portion into a ball, then flatten and place on floured surface. Roll out until about 7" in
diameter.
Heat a griddle (without oil) and when hot cook chappati on both sides, pressing down gently.
When cooked lightly spread or brush the first side only, with ghee.
------------------
NOTES : These are best eaten as soon as they are cooked. They can be kept wrm,
wrapped in foil and placed in a warm oven.
Chappati - 2
Recipe By : Moosewood Cookbook by Mollie Katzen

Appetizers *Indian

-------- ------------ --------------------------------
1/2 cup white flour
1/2 cup water
1/2 teaspoon salt
extra flour for rolling
a brushing of oil for cooking
This Indian flatbread is easy to make, and delicious with soup or curry.
1. Place the flour and salt in medium sized bowl. Add water, and stir until well combined.
2. Transfer dough to clean, well floured surface. Knead for a minute or two. Add flour as
needed to keep from becoming sticky.
3. Divide dough into 5 equal balls, and roll out very thin. Add as much flour as needed to
keep rolling. You want the dough very thin (less than 1/8 inch).
4. Preheat oven to 325 degrees farenheit. Place the chapattis on a slightly oiled pan, brush
the tops with oil, and bake for 10-15 minutes. Longer will make them crispy, if you prefer.
------------------
Chappati Kawa
Recipe By :
*Indian

-------- ------------ --------------------------------
3 Chappatis -- (phulkas) refer
-- Rotis, Naans, etc"
1/4 teaspoon Cumin and Mustard Seeds
1 teaspoon Ghee
1/4 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
1/4 teaspoon Lemon Juice
1 teaspoon Coriander Leaves -- (finely chopped)
1 cup Water
Salt - to taste
Break Chappatis into 1" squares roughly.
Mix all the masalas in the water and stir.
Heat ghee in a sauce pan, add seeds to splutter.
Add the masala water, and bring to a boil.
When it starts boiling well add the chappati pieces, coriander and lemon
juice.
Cook on low to soften the chappati and allow most of the water to soak.
Do not make too dry.
It should be mushy to eat.
Serve hot.
Making time: 5 minutes (excl. chappati making time)
Makes: 1 meal serving for a sick person.
Best in: Fever and ailments of the throat. Easy to swallow and digest.
------------------
Chappati With Spicy Potato Filling

-------- ------------ --------------------------------
1 tablespoon oil
2 onions
1 teaspoon ground chiles
2 potatoes -- mashed
1 medium carrot -- grated
1 tablespoon salt
1 spring onion -- chopped
1 sprig coriander leaves
500 grams wholemeal flour -- (atta)
1 1/2 cups water
1/2 teaspoon salt
3 tablespoons ghee
Heat oil and lightly brown onions. Add chiles, mashed potatoes, grated carrot, salt and
chopped spring onion and coriander leaves. Mix well. Remove from heat and allow to cool.
Put wholemeal flour into a mixing bowl with salt. Mix into a firm ball of dough by adding
water a little at a time. Spread 1 tablespoon of ghee on the dough and continue kneading.
Repeat with another tablespoon of ghee. Lastly spread the last tablespoon of ghee onto the
lump of dough and allow to stand for 30 minutes. Divide into small balls of dough. Flatten
dough with the palm of your hands. Dip both sides into a little flour. Place chapati on a
wooden board and roll out with a rolling pin. Brush with a little ghee and spread 1 tablespoon
of spicy potato filling evenly on surface. Fold into half and then fold again to seal filling. Dip
again into flour and roll out again into a thin square of chapati. Place chapati onto a flat pan
over medium heat and brown both sides. Brush chapati with ghee on both sides while frying.
Serve with your favourite curry, dhal or plain yogurt.
------------------
Char Flavoured Potatoes And Green Beans


-------- ------------ --------------------------------
2 medium tomatoes -- chopped
5 medium potatoes -- cubed
2 1/2 cups green beans -- cut into 1 1/2" pcs
1 tablespoon basil
2 whole dried red chiles
4 sprigs fresh coriander
1 tablespoon salt
1 d black pepper
6 tablespoons ghee
2 2/3 cups water
Place all the ingredients into a large heavy bottomed pot in the order in which they are listed.
Bring to a boil over a moderate heat, reduce heat and boil for 5 minutes. Reduce the heat
further and gently boil, partially covered, for 20 to 25 minutes. Check that the water is not
evaporating too quickly. You may have to add more water.
To finish cooking, raise the heat to fairly high and fry quickly, without stirring, to allow the
crust to form and just begin to char. Remove from the heat and let stand, covered for 5
minutes. Stir in the crust and serve, remembering to remove the red chiles, you may not
want to bite into them.
------------------
Chat Masala


-------- ------------ --------------------------------
1 tablespoon mango powder
1 tablespoon black salt
1 tablespoon cayenne pepper
1 pinch asafetida powder
Toast and grind cumin and fennel seeds and combine with remaining ingredients.
Asafetida, mango powder, and black salt distinguish the chat masala from other masalas,
giving the blend a sourness that makes it a welcome accompaniment to fresh fruit and other
snacks. ('Chat' refers to various snacks and to the North Indian cafes that serve them.)
Fresh fruit often is sprinkled with lime juice and chat masala. Black salt (which is actually
reddish gray), available at Indian food stores, has a distinctive flavor that's quite different
from sea salt or table salt. The garam masala is the wild card in this recipe; either one of the
(Tamil Nadu Curry Powder or Punjabi-Style Garam Masala) masalas may be used.
Source: Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi
------------------
Chat Masala (Indian Spice)


-------- ------------ --------------------------------
1/2 teaspoon ajowan seeds
1 teaspoon dried pomegranate seeds
1 teaspoon black salt
1 teaspoon coarse salt
a good pinch of crushed dried mint leaves
1/4 teaspoon ground asafetida
2 teaspoons mango powder
A fresh-tasting, sourish preparation used with fruit and vegetable salads. If you are unable to
find the black salt, simply increase the amount of coarse salt.
Grind the whole spices and salt to a powder, then mix in the mint, asafetida, mango powder,
cayenne and ginger. The blend will keep for 3-4 months stored in an airtight container.
670-83437-8
The book is lavishly illustrated with full color photographs of the herbs and spices- whole,
mixed, ground.
------------------
Chatpati Chaat
Recipe By :
*Indian

-------- ------------ --------------------------------
1/2 cup boiled drained corn kernels
1 medium potato -- boiled, peeled,
-- diced
1/2 cup papdi or puris -- (refer) or
-- cornflakes
2 green chillies minced fined
1 teaspoon coriander leaves finely chopped
1/2 teaspoon sugar
salt to taste
1/4 teaspoon white vinegar
1/2 tablespoon oil
Heat oil in heavy pan, add chillies, ginger, potatoes and toss for 2
minutes.
Allow to cool. Add all other ingredients and toss till well mixed.
Serve immediately accompanied with milk shakes, soft buns or crisp baked
canapes.
Makes: 4 servings bowl
------------------
Chavana
Recipe By :
*Indian

-------- ------------ --------------------------------
100 gram sprouted moong
100 gram moth
100 gram chana dal and large variety of moong dal
100 gram large variety of moong dal
100 gram plain fine sev
100 gram plain plain boondi
100 gram red chilli
ganthia
Masalas to taste - Red chilli powder -- black salt, salt, a
-- little haldi
Refined oil for frying
Soak chana dal and moong dal separately for 6-7 hours. Drain on thick
cloth for 15-20 minutes.
Using a metallic sieve with a long handle, fry the sprouted pulses and
soaked dals in medium hot oil one by one. The chana dal is best when it
puffs up a little and is crisp to bite.
Drain off excess oil and add the masalas to taste. Mix in the rest of the
ingredients. Store in airtight tins. Keeps well for up to a month.
------------------
Cheat's Tikka Masala
Recipe By :

-------- ------------ --------------------------------
25 grams butter
500 grams chicken breast fillets;
- cubed -- (about 1 lb.)
1 can condensed tomato soup -- (10 oz)
150 milliliters milk -- (2/3 c)
3 tablespoons tikka paste
2 tablespoons coriander leaves; chopped
Melt the butter in a frying pan and gently stir-fry the chicken for 5 minutes until the chicken is
cooked through. Stir in the soup, milk and tikka paste and simmer for 10 minutes, stirring
occasionally. Pile into a serving dish and top with the chopped coriander. Serve with rice or
Indian breads.
N.b. Other meats give equally good results - try using turkey or pork. For a vegetarian tikka
masala, replace the chicken with a mixture of vegetables such as cauliflower and broccoli
florets, diced potatoes or aubergines and sliced courgettes.
------------------
Cheeky Chicken Tikka Masala
Recipe By : Ainsley Harriott

*Indian

-------- ------------ --------------------------------
4 skinless -- boneless chicken
-- breasts, cubed
1 inch root ginger -- finely chopped
2 garlic cloves -- finely chopped
salt and freshly ground black pepper
1 lime -- juice of
1 red chilli -- seeded and finely
-- chopped
10 ounces double cream (whipping cream)
1 handful fresh coriander leaves -- to garnish
pilau rice or table top naan -- to serve
Method
1. Place the chicken in a large bowl and mix with the ginger, garlic, chilli, salt, pepper,
coriander, lime juice and one tablespoon of the oil. Set aside for 2 hours.
2. Pre-heat the grill to high. Thread the chicken on to skewers and cook under the grill for
12 minutes or so, turning frequently until well browned.
3. Meanwhile, heat the remaining oil in a large pan and cook the onion and chilli for 5-8
minutes until dark golden. Add the turmeric and cook for 30 seconds. Stir in the cream and
cook gently for a couple of minutes.
4. Slide the chicken off the skewers and stir into the creamy sauce. Simmer for 5 minutes or
so until the chicken is cooked through. Check the seasoning, adding some lemon juice to
taste, and serve with rice or naan. Garnish with the coriander.
------------------
Cheela Tomato


-------- ------------ --------------------------------
500 gram tomatoes -- peeled and pureed
500 gram besan or gram flour
1 small bunc coriander leaves -- minced
salt and chile powder -- to taste
6 teaspoons sugar
1. Form a soft batter by mixing together all the above ingredients.
2. Heat a griddle (tawa) to smoking. Then lower the heat and grease it well with ghee.
3. Put 4tbsp of batter on it and spread it into a thin even round shape. When the undersides
turn golden, put a little more ghee around the edges and turn over.
4. Remove from heat when both sides turn golden brown. Serve piping hot with green
chutney.
------------------
Cheera Thoran
Recipe By :
*Indian

-------- ------------ --------------------------------
800 gram red spinach or spinach -- cleaned and washed
200 gram potatoes -- peeled and cut into
-- 1.5 cm. cubes
salt to taste
***FOR THE TEMPERING***
2 tablespoons coconut oil
1 teaspoon urad dal -- washed and dried
1 onion -- sliced
12 curry leaves
1 inch ginger -- julienne
6 green chiles -- slit lengthwise,
-- deseeded and
-- julienne
PARBOIL the potatoes with salt to taste. Drain and keep aside. Heat oil in a pan and
season with mustard seeds. When they splutter, add urad dal and stir until light golden. Add
onions and sauté until translucent and glossy. Add ginger and green chiles and stir for a few
seconds. Add curry leaves and stir well. Add spinach and stir-fry until almost dry. Add
potatoes and stir-fry until done and dry. Add the grated coconut and stir for a minute.
Remove from heat and adjust the seasoning.
Remove to a serving bowl and serve with pathrie, iddiappam, steamed rice or as an
accompaniment.
------------------
Cheera Thoran (Spinach-Potato Fry)
Recipe By : Femina Magazine - J Indersingh Kalra


-------- ------------ --------------------------------
800 gram red spinach or spinach -- cleaned and washed
200 gram potatoes - peeled, cubed
salt -- to taste
1 teaspoon mustard seeds )
1 teaspoon urad dal, washed, dried
1 onion, sliced
12 curry leaves
1 piece ginger, julienne
-- deseeded and julienne
Parboil the potatoes with salt to taste. Drain and keep aside. Heat oil in a pan and season
with mustard seeds. When they splutter, add urad dal and stir until light golden. Add onions
and sauté‚ until translucent and glossy. Add ginger and green chiles and stir for a few
seconds. Add curry leaves and stir well. Add spinach and stir-fry until almost dry. Add
potatoes and stir-fry until done and dry. Add the grated coconut and stir for a minute.
Remove from heat and adjust the seasoning.
Remove to a serving bowl and serve with pathrie, iddiappam, steamed rice or as an
accompaniment.
------------------
Chemeen Kurumellagu Rasam (Pepper Rasam With Prawns)
Recipe By :
Categories : Rasam *Indian
-------- ------------ --------------------------------
1 kilogram tomatoes -- chopped
100 gram shrimp -- cleaned,
salt to taste
***FOR THE MASALA***
12 flakes -- (24 g) garlic
16 curry leaves
2 teaspoons black peppercorns
2 teaspoons coconut oil
8 curry leaves
16 shrimp -- cleaned, shelled
-- and deveined
4 green cardamom -- powdered
1 tablespoon ghee -- (clarified butter)
DRY roast the coriander seeds, cumin seeds and pepper-corns separately over low heat until
each emits its unique aroma. When cool, pound them to obtain a coarse masala powder.
Remove to a bowl, add turmeric powder and mix well.
To prepare the garnishing: Clean and shell the shrimp, but retain the tails. Devein, wash and
pat dry. Heat the ghee in a frying pan. Add cardamom powder and stir over low heat until
red. Remove and keep aside. Put a few small pieces of live charcoal in a small bowl and
place it in a large pan. Spread the shrimp around the bowl and pour the stirred green
cardamom along with the ghee on the live charcoal. Cover with a lid and let it smoke for 15
minutes. Uncover, remove the shrimp and keep aside.
Put the tomatoes and salt in a pan and boil for 20 minutes. Add all the masala ingredients
and simmer for five minutes. When cool, put in a blender and grind to obtain a smooth
puree. Remove to a pan and return to heat. Add the smoked shrimp and bring to a boil.
Lower the heat and simmer for three minutes.
Cook the shrimp with salt to taste until done and dry. While the rasam is simmering, prepare
the tempering Heat oil in a frying pan add the mustard seeds. When they splutter, add garlic
slices and sauté until light golden. Add curry leaves and stir. Pour the seasoning over the
rasam. Remove and adjust the seasoning Put equal quantities of the rasam in each of the
four individual soup bowls, garnish with shrimp and coriander leaves. Serve hot.
------------------

Chemeen Nei Choru (Prawn Pulao)
Recipe By :

-------- ------------ --------------------------------
300 gram Basmati rice -- washed and soaked
-- for 45 minutes
salt to taste
175 gram desi ghee -- (clarified butter)
5 onions
***FOR THE BOUQUET GARNI***
5 green cardamom
2 cloves
2 bay leaves
2 1/2 cm cinnamon
***FOR THE PRAWNS***
400 gram prawns -- cleaned, shelled
-- and deveined
2 teaspoons coconut oil -- (10 ml)
24 curry leaves
10 grams ginger -- julienne
12 cloves garlic, sliced
4 green chiles -- slit lengthwise and
-- deseeded
salt to taste
PUT all the bouquet garni ingredients in a mortar and pound with a pestle to break the
spices. Fold in a piece of muslin cloth and secure with enough string for it to hang over the
rim of the pan. Put 1 1/2 liters of water, bouquet garni and salt to taste in a large pan and
bring to a boil. Add rice. Bring to a boil and lower the heat. Add lemon juice and continue to
boil, stirring occasionally, until cooked. Drain and discard the bouquet garni. Heat oil in a
pan. Season with curry leaves, ginger, garlic and green chiles. Stir over medium heat until
the garlic is light golden. Mix coriander powder, chile powder and turmeric powder in two
tbsp. water to a smooth paste. Add to the pan. Stir until the moisture evaporates. Add the
prawns and salt and sauté for three minutes. Remove from heat and keep aside.
Heat ghee in a pan. Add onions and stir-fry over medium heat until golden. Then add the
prawns. Stir until the moisture has almost evaporated. Add the rice and stir carefully (to
ensure that the rice does not break) for two to three minutes. Remove to a serving dish and
serve hot.
------------------

Chettinad Pepper Chicken (Koli Milagu Masala)
Recipe By :

-------- ------------ --------------------------------
***SPICE PASTE***
8 dried red chiles; broken
- into halves -- up to 10
1 1/2 teaspoons poppy seeds
5 garlic cloves; peeled and
- roughly chopped
1 1 1/2 inch p fresh ginger;
- peeled and roughly chopped
1 1/2 teaspoons salt; up to 2
3 bay leaves
5 cardamom pods
1 inch cinnamon stick -- broken
3 cloves
1 1/2 teaspoons dried lentils -- yellow
2 medium onions -- peeled, chopped
1 large tomato -- chopped
2 1/2 pounds chicken pieces
1. Make the spice paste: heat 1 tablespoon of the oil over medium high heat in a small frying
pan, when hot, add the chiles, coriander seeds, fennel seeds, black peppercorns and poppy
seeds. Fry briefly until roasted. Put them in the spice grinder and grind to a powder. Empty
the lot into a blender, ad the garlic, ginger, turmeric and salt to the blender, along with 6-8
tablespoons water. Blend until you have a smooth paste.
2. Heat the remaining oil in a large saucepan over medium high heat. When hot, add the
bay leaves, cardamom pods, cinnamon, fennel seeds, cloves and lentils. Stir and fry briefly
until the lentils turn reddish.
3. Add the onions and fry until they are soft.
4. Add the spice paste, fry for about five mins, adding water if necessary t stop it sticking.
5. Add the tomato, fry some more
6. Add the chicken and make sure it is well mixed in. Add about 2 cups of water - enough to
cover. Bring to the boil, then simmer on low until chicken is cooked. - 20 mins
7. Get the chicken out with a slotted spoon, then reduce the sauce until it's very thick, by
boiling it for about five mins. Add the chicken back in, stir for a minute or two, then serve (on
boiled rice again, yummee)
Recipe adapted from Madhur Jaffrey's "A Taste of India"
------------------
Chevda
Recipe By :
*Indian

-------- ------------ --------------------------------
1 text only
Take 4 heaping cups thin poha and heat to toast over medium heat in a dry skillet.
Put 2/3 cup of oil and heat in another skillet.Add 4/5 cup peanuts in skins and 1 cup split
dalia.Brown these and drain taking them out of the oil.
Add 4/5 cup cashew pieces to the oil and brown.Take out of the oil and drain.
Add 3 large branches of curry patta,1 tpsp white til(sesame seed)and 1/2 tsp haldi to the
oil.mix in the toasted poha,peanuts,dalia and cashews and stir on low heat.
If desired you can add 1 can of shoestring potatoes .Then add 1 tsp salt,1-2 tsp sugar and
lime powder or citric acid to taste.Stir all.
Note:It is important to stir the ingredients well and take off the burner when the pan is too hot
to avoid burning the ingredients.
Sorry about the lack of formatting as I have been trying to read my notes that I used a couple
of years ago when I made this.It was delicious but calorific.
michelle singh
------------------
Chhole Alu
Recipe By : "Cooking the Punjabi Way" by Aroona Reejhsinghani

*Indian

-------- ------------ --------------------------------
250 grams kabuli channa
20 grams powdered jaggery
1 lemon-sized ball of tamarind
6 green chiles -- slit
1 tablespoon roasted & ground cumin seeds
1 tablespoon ground shajeera
1 chile powder
1/2 teaspoon ground cardamoms
2 medium potatoes -- boiled and cubed
2 large onions -- cut into thin rings
1 bunch coriander leaves
few mint leaves -- finely sliced
2 minced green chiles
1 lime -- cut into wedges
Soak channas in water overnight. Next morning, boil them with a pinch of soda and salt until
tender and dry. Heat 4 tablespoons of ghee and put in ginger and onions and fry until the
mixture turns limp and almond colored. Add tomatoes and spices and cook until the ghee
starts separating. Mash with a wooden spoon to a smooth paste then put in 1 cup water and
jaggery and channas. Mix well and bring to a boil, reduce heat and put in chiles and
potatoes and cook until the chiles are done. In the meantime soak tamarind in 4 tablespoons
water until soft, squeeze out the pulp and put into the channas. Mix well and then cook until
the gravy turns quite thick. Remove from fire and serve hot garnished with onion rings,
minced chiles, coriander, mint and lime wedges.
------------------
Chhote Kofte - Cocktail Koftas

Appetizers *Indian

-------- ------------ --------------------------------
for the meatballs
1 pound minced lamb
1/2 teaspoon salt
2 tablespoons fresh coriander leaves
for the sauce
5 cloves garlic
1 1" piece fresh ginger root
10 ounces water -- plus 4 tablespoons
------------------
Chick Pea And Wheat Sprout Salad
Recipe By :

-------- ------------ --------------------------------
2 cucumbers
2 tomatoes
1 slice pineapple
100 gram wheat sprouts
100 gram chick pea sprouts
50 grams spring onions -- chopped fine
10 grams groundnuts -- roasted
20 grams coriander leaves or parsley -- chopped fine
***FOR THE SEASONING***
2 teaspoons lemon juice -- (10 ml)
1/2 teaspoon chile powder -- (optional)
1/2 teaspoon freshly ground pepper powder
salt to taste
CUT the cucumbers, tomatoes and pineapple slice into bite-sized pieces. Mix sprouts with
the cucumber, tomato, pineapple, spring onion and groundnuts in a bowl. Add lime juice,
chile powder, pepper and salt. Toss well. Garnish with coriander leaves or parsley.
------------------
NOTES : (Mixed sprouts with cucumber, tomato and roasted groundnuts)
Chick-pea Curry (chenna Dal)

*Indian

-------- ------------ --------------------------------
1/2 pound chick peas
1 teaspoon salt
1 medium onion
2 cloves garlic
1 green pepper
4 dry red chilies
2 teaspoons ground turmeric
1 teaspoon fenugreek seed
2 tablespoons tomato puree
4 cloves
4 cardamom
2 tablespoons fresh mint -- chopped
Wash the chick peas well, using at least three changes of water. Pick them over and remove
any with blemishes. Cover well with cold water and leave overnight to soak.
The next day, wash the chick peas again and put into a saucepan with enough water to
cover them.
Add the cinnamon and salt, bring to the boil, cover and simmer gently for 1 1/2 hours until the
chick peas are soft. Add extra water if need be to prevent them from sticking. Depending on
the state of ripeness of the chick peas more or less boiling will be necessary to make them
soft. Once the chick peas are soft, drain and put them to one side.
Heat the ghee or cooking oil in a heavy saucepan and peel and chop finely the onion and
garlic. Remove the seeds from the green pepper and chop finely. Add the onion, garlic and
pepper to the pan and fry for 2-3 minutes. Crumble in the dried red chilies and stir for a
further 30 seconds. Add the turmeric, fenugreek seeds, cumin and coriander powder and stir
in well. Now add the tomato puree, cloves and cardamoms. Stir well and continue to cook
for a further 2 minutes.
Add the chick peas and a little boiling water, keep stirring and turning the chickpeas until they
are fully mixed with the spice mixture. After 10-15 minutes, add the garam masala and the
chopped mint. Continue to stir and boil off any excess liquid to leave a very dry sauce with
the chick peas. Serve piping hot.
------------------
Chicken Anarkali
Recipe By :

-------- ------------ --------------------------------
1 chicken breast
30 grams paneer -- grated
15 grams kiss miss -- cut into small
-- pieces
20 grams cashew nuts -- cut into small
-- pieces
1 bunch cilantro -- chopped
1 lemon
25 grams besan flour
oil for frying
***FOR GRAVY***
3 green chiles
1 tablespoon ginger-garlic paste
25 grams khus khus seeds
20 grams coconut -- grated
1/2 cup yogurt
50 grams butter
50 grams oil
salt to taste
Soak breast piece in lemon juice and salt for about 10 minutes. Mix paneer, cashew nuts,
kiss miss, cilantro, salt and make into a ball shape. Take the breast piece into your palm,
place above ball in the middle and cover the edges. Mix besan flour in water with a little
consistency. Soak the breast piece in this mixture and fry in oil until golden brown. To
prepare Gravy: Heat oil in a pan, fry chopped onions, green chiles until brown. While frying
add ginger-garlic paste also. To this add ground khus khus seeds, coconut, cashew nuts,
garam masala, chile powder, yogurt and fry until oil floats on the top. Add required butter to
this gravy, chicken breast and cook for few minutes. Garnish with cilantro.
------------------
Chicken Cafreal
Recipe By :
*Indian

-------- ------------ --------------------------------
1 kilogram chicken -- cut into pieces
salt to taste
6 cm ginger
6 green chiles
2 onions
2 star anise
oil
2 onions -- sliced into rings
2 tomatoes -- sliced (200 g)
2 potatoes -- sliced and fried
2 lemons -- sliced
MARINATE the chicken with salt and lime juice and keep aside for 15 minutes. Grind the
remaining ingredients, except oil, to a fine paste. Apply the masala paste to the chicken and
marinate the chicken for 30 minutes.
Heat oil in a pan and shallow fry the marinated chicken until well fried. Cover and cook until
done and dry.
Serve hot with rice, garnished with onion rings, slices of tomatoes, potato slices and lemon
wedges.
------------------
NOTES : Chicken pot roast with garam masala

Chicken Chatpat
Recipe By :

-------- ------------ --------------------------------
50 grams boneless chicken
5 grams garam masala
25 grams ginger-garlic paste
50 grams oil
10 grams yogurt
1 pinch tandoori red food coloring
salt to taste
In a wide bowl, mix chicken pieces, yogurt, ginger-garlic paste, salt, chile powder, garam
masala, tandoori red food coloring and marinate for about 1 hour. Heat oil in a pan, fry
onions until they turn golden brown. Cook the chicken pieces until the gravy disappears and
later fry them.
------------------
Chicken Chettinaad
Recipe By :

-------- ------------ --------------------------------
50 grams chicken
25 grams tomatoes
10 grams onions
5 0g ginger-garlic paste
1 bunch curry leaves
1 bunch cilantro leaves
6 green chiles
salt to taste
10 grams oil
1/4 cup fresh grated coconut
6 red chiles
15 grams black peppers
15 grams cumin seeds
15 grams sounf
Clean the chicken and cut into pieces Fry grated coconut, black pepper, red chiles, cumin
seeds, garam masala and sounf in a pan and make a thick paste Heat oil in a pan, fry
chopped onions, ginger-garlic paste and curry leaves. Add chicken pieces, salt and cook in
a low flame until it becomes tender. Add the above paste to the chicken pieces and cook for
15 minutes, then add tomatoes and cook for another 5 minutes. Sprinkle the cilantro leaves
on the pieces and serve hot.
------------------
Chicken Chutney Kabob
Recipe By :
Categories : Kabobs *Indian
On-The-Grill Chicken

-------- ------------ --------------------------------
8 chicken breasts -- slit
160 milliliter hung yogurt
salt to taste
120 gram mint leaves
120 gram coriander leaves
6 green chiles
1 inch ginger
8 flakes garlic
3 onions -- chopped
40 grams cheese -- grated
20 grams pomegranate seeds
oil
1 teaspoon chaat masala powder
MARINATE the chicken breasts with ginger-garlic paste, four chopped green chiles and
yogurt and check the seasoning. Grind the mint leaves, coriander leaves, green chiles,
ginger, garlic and juice of three lemons to a paste. Prepare the filling by mixing the chopped
onion, mint chutney, cheese, fresh pomegranate seeds and black cumin seeds. Stuff this
mixture into the chicken breasts. Heat oil on a tawa and shallow fry the chicken pieces until
done. Sprinkle chaat masala over them.
Serve the chutney kabob with onion roundels, lemon wedges and the remaining mint
chutney.
------------------
Chicken Curry (Murga)
Recipe By :
*Indian

-------- ------------ --------------------------------
2 1/2 pounds skinless chicken
3 teaspoons salt
1 cup finely chopped tomato
1/2 cup water
1 1/2 cups finely chopped onion
1 1/2 teaspoons fresh ginger -- chopped
1 teaspoon finely chopped garlic
1 teaspoon vinegar
1 dried chili -- (optional)
Cut chicken, separate legs and thighs, back and split breast. Heat oil over high heat. Add
onions and fry until golden brown. Take care not to burn them. Add garlic, ginger and
tomatoes. Fry until a smooth paste is obtained. Add chicken, add water, bring to a boil, and
add salt. Cover pot and lower heat. Add chili to make it hot if desired. Stir constantly to
avoid burning and coat the chicken pieces evenly.
After the chicken is done, add vinegar and cook for another 5 minutes on very low heat.
Sprinkle on Garam Masala and serve.
------------------
Chicken Curry (murgh Kari)
Recipe By :
Appetizers *Indian

-------- ------------ --------------------------------
2 pounds skinned chicken breasts
3 tablespoons salt
1/2 cup oil
1 1/2 cups finely chopped onions
1 1/2 tablespoons finely chopped ginger
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon ground cayenne pepper
1/2 cup water
1 can crushed tomatoes -- (15 oz.)
2 tablespoons fresh cilantro -- chopped
1/2 cup yogurt
1 tablespoon fresh lemon juice
Sprinkle chicken breasts with 2 t of the salt. In a large skillet, heat the oil over high heat.
Add the chicken breasts in batches, browning on both sides. Transfer chicken to a plate and
set aside.
Add the onions, garlic, and ginger to the remaining oil. Saute for 8 minutes over medium-
high heat. Stir in the cumin, turmeric, coriander, cayenne, and one tablespoon of water. Stir
well for about one minute. Add the tomatoes, one tablespoon of the cilantro, yogurt, and
remaining teaspoon of salt.
Add the chicken and any accumulated juices. Pour in the remaining water. Bring to a boil,
turning chicken about to coat with the sauce. Sprinkle with garam masala and remaining
tablespoon of cilantro. Cover skillet and simmer for 20 minutes.
------------------
Chicken Curry - 1
Recipe By : James McNair for Sutter Home

Categories : Chicken Chutney
Coconut Curry
Dressings Dutch Oven
*Indian

-------- ------------ --------------------------------
****curry powder****
1 1/2 teaspoons coriander seed
1 1/2 teaspoons cardamom seeds
1 1/2 teaspoons whole black peppercorns
1 teaspoon whole cloves
1 1/2 teaspoons red pepper flakes
1 bay leaf -- crumbled
1 teaspoon nutmeg -- freshly grated
****chicken curry****
8 boned and skinned chicken breast halves
salt
3/4 cup chopped shallots
1 1/2 cups coconut milk -- canned
1 1/2 cups chicken stock
****condiments****
shredded coconut meat -- or dried coconut
dry roasted peanuts or cashews -- coarsely
chopped
minced green onion
chutney
currants or raisins
To make the Curry Powder, in a small, heavy skillet, combine the coriander, cardamom, and
cumin seeds, peppercorns, and cloves. Place over medium heat and toast, stirring or
shaking the pan frequently, until fragrant, 3 to 5 minutes; do not allow to burn. Transfer to a
spice grinder or heavy mortar with a pestle, add the turmeric, chile flakes, bay leaf, and
nutmeg, and grind to a fine powder. Set aside.
In a saute pan or heavy stew pot such as a dutch oven, melt the oil and 1 tablespoon of the
butter over medium-high heat. Add as many of the chicken strips as will fit comfortably
without crowding the pan and cook, turning frequently, until opaque all over. Using tongs or
a slotted utensil, transfer the chicken to a plate. Cook the remaining chicken in the same
manner.
Add the remaining 2 tablespoons butter to the pan and melt over medium-low heat. Add the
shallot and the reserved Curry Powder and saut‚ until the shallot is soft, about 5 minutes.
Sprinkle with the flour and saut‚ about 3 minutes longer.
Stir in the coconut milk and stock or broth and bring to a simmer. Return the chicken to the
pan. Reduce the heat to low, cover, and simmer until the sauce thickens to the consistency
of heavy (whipping) cream and the chicken is opaque all the way through when tested by
cutting with a small, sharp knife at the thickest portion, about 10 minutes. Taste and adjust
the seasonings.
Offer the condiments at the table.

------------------
Suggested Wine: Gewürztraminer
Chicken Curry - 2
Recipe By : T/L Foods of the World Series

Appetizers *Indian
Chicken

-------- ------------ --------------------------------
1 pound boneless skinless chicken breasts
1 teaspoon salt
1/4 cup oil
3/4 cup onion -- finely chopped
1/2 teaspoon garlic -- chopped
1/2 teaspoon fresh ginger root -- chopped
1/8 teaspoon ground fennel
1/4 cup water
1/2 cup tomatoes -- finely chopped
1/4 cup plain low-fat yogurt
1/2 tablespoon lemon juice
Sprinkle dried chicken pieces with salt. Saute in oil 3-4 minutes. Transfer to a plate.
Add onions, garlic and ginger to pan and saute 7-8 minutes, until soft and golden. Reduce
heat to low, add cumin, turmeric, ground coriander, cayenne, fennel, and 1/2 tablespoon
water. Fry for a minute or so, stirring constantly. Add the tomatoes, coriander and yogurt.
Increase heat to moderate and add chicken. Pour in remaining water. Bring to a boil. Turn
chicken several times to coat. Sprinkle top with garam masala and coriander. Reduce heat
to low and simmer until tender [10-20 minutes].
To serve arrange on a platter. Add sauce and sprinkle lemon juice on top.
------------------
Chicken Curry North Indian Style
Recipe By :
*Indian North Indian

-------- ------------ --------------------------------
1 pound chicken pieces
2 medium onions very finely chopped
2 cloves
2 pods cardamom
4 cloves garlic
salt to taste
1/2 teaspoon freshly ground pepper
Remove fat from the chicken and then salt and pepper it. Sprinkle with chili powder. Add
yogurt and mix well until 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.
Heat oil in a large heavy pan. When oil is hot, add mustard seeds, if you are using them.
Add cloves, cardamom, and coriander seeds and fry for 30 seconds. Add the onion and fry
for two minutes until the onion beings to turn brown. Lower heat to medium. Add the ginger
and garlic paste and fry for 4-6 minutes. Add mustard powder, if using it, add Garam
Masala, and add cumin powder.
Brush excess yogurt off the chicken and put it in a large pot. Add ingredients from the frying
pan. Cook uncovered over high heat for 4 minutes. Reduce heat to low and cover. Cook for
25 minutes or until the chicken is tender, stirring every 5 minutes.
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 until 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 sliced potatoes to 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 add a small carton of whipping cream, and cook for a few minutes.
------------------
Chicken Curry with Tomatoes

*Indian

-------- ------------ --------------------------------
3 chicken breast halves, boneless, skinless
1/2 medium yellow or white onion -- finely chopped
1 teaspoon garlic, minced
1 can chicken broth
1/3 cup sour cream (NOT low-fat)
1 quart stewed tomatoes -- chopped, drained
olive oil for sauteting
spices:
1 teaspoon cumin seed, whole
1 teaspoon coriander seed, whole
1 teaspoon turmeric
1 teaspoon ginger, dry, powdered
1/2 teaspoon chile powder, mild
1 teaspoon cinnamon
1/4 teaspoon clove
1/2 teaspoon white pepper
12 cardamom pods, cracked, seeds removed
Cut chicken breasts into 1/2" x 1" chunks. Place in glass bowl and set aside.
In a hot dry cast iron skillet, dry roast the cumin and coriander seeds for 30-60 seconds. Do
not burn. Remove roasted seeds from skillet.
Open cardamom pods and remove the black seeds. Discard the woody pods. Add toasted
cumin and coriander seeds and other spices to a spice or coffee grinder and grind to a fine
powder.
Sprinkle all the powdered spices over the chicken pieces and mix well with a spoon. Be sure
all the chicken pieces are coated with the spice mixture. Cover and place in refrigerator to
marinate for at least two hours and better, over night.
Place 1 tablespoon of olive oil in tava, wok or large sauté pan. Heat oil and add chopped
onions. Sauté until translucent. Add garlic and sauté another 30 seconds. Remove onions
and garlic from pan and set aside.
Remove chicken from refrigerator and add some more oil to the pan and sauté the chicken
pieces a few at a time until browned. Set the browned chicken aside and sauté more until all
the chicken has been browned. Do not overheat the pan as this will burn the spices stuck to
the pan. If the spices on the bottom of the pan are burned, then wash the pan.
Return the chicken to the pan and add the sautéed onions and garlic.
Add chicken broth to pan.
Mix ingredients well, deglazing the browned spices off the bottom of pan.
Simmer chicken uncovered until liquid is reduced by half, about 45 minutes.
Add drained tomato chunks.
Continue to simmer another 5 minutes or so. The liquid should be reduced so that it is the
thickness of gravy.
Mix the sour cream and the plain yogurt together well.
Remove the pan from the heat and stir in the sour cream-yogurt mixture.
Serve immediately over plain basmati rice.
Note: The low fat content of the yogurts available in the US will cause the sauce to break or
curdle when it is added to the hot curry if the yogurt is not mixed with sour cream. Non-fat
yogurt is even worse. If you must use low or non-fat ingredients, you will just have to live
with a curdled sauce.
------------------
Chicken Dhansak
Recipe By :
Appetizers *Indian
Chicken

-------- ------------ --------------------------------
1 2 inch long cassia bark or cinnamon sick -- broken up
4 long dried red chillies
1/2 teaspoon black peppercorns
2 bayleaves
1 kilogram skinned chicken thighs
50 grams ghee or unsalted butter
125 milliliter warm water
***LENTILS***
75 grams toor dhal or yellow split peas -- washed and soaked
-- for 30 minutes
75 grams masoor dhal -- washed and soaked
-- for 30 minutes
4 tablespoons sunflower or soya oil
1 teaspoon tamarind concentrate or 1 1/2tbsp lemon
-- juice
Grind the ingredients until fine in a coffee mill. Add 75ml water to the
ground spices and make a paste, then mix with the ginger and garlic. Rub
this mixture into the chicken making sure that the spices coat them
thoroughly. Cover and leave to marinate in a cool place for 4-6 hours or
overnight in the fridge. Bring back to room temperature before cooking.
Melt the ghee or butter over a medium heat and fry the chicken, stirring
frequently, for 6-8 minutes. Add the water and salt, allow to bubble
gently, then cover the pan and reduce the heat to low. Cook for 15-20
minutes, stirring occasionally.
Drain the lentils and mix them together. Heat the oil over a medium heat
and fry the onions for 5 minutes, stirring frequently. Add the turmeric
and garam masala, soak for 30 seconds. then add the lentils.
Reduce the heat to low and fry the lentils for 4-5 minutes, stirring
frequently, then add the water. Bring to the boil, cover the pan and
reduce the heat to low. Simmer for 30 minutes or until the lentils are
soft. Stir occasionally. Stir in the salt, remove from the heat and
cool.
Puree the lentils in a blender and pour over the chicken. Cook on a
medium heat until it begins to bubble. Reduce the heat to low, cover the
pan and cook for 20-25 minutes. During the last 10-15 minutes, stir
frequently to ensure that the thickened sauce does not stick to the pan.
Add the tamarind and stir until dissolved. Cook for 2-3 minutes, then
stir in half the coriander leaves. If using lemon juice, add it along
with the coriander leaves. Remove from the heat and serve garnished with
the remaining coriander leaves.
------------------
Chicken Dhansak (Chicken With Lentils)
Recipe By :
*Indian

-------- ------------ --------------------------------
100 grams brown lentils
100 grams green lentils
1 1/2 kilograms chicken
600 milliliters water
225 grams aubergines
500 grams potatoes
3 large onions
225 grams spinach
6 green chiles
50 grams ghee; or vegetable oil
3 garlic cloves
5 ginger
10 cloves
10 cardamoms
5 cinnamon stick
2 bay leaves
1/2 teaspoon fenugreek powder
2 teaspoons black pepper
1 teaspoon salt
3 tablespoons coriander leaves; chopped
Mix the brown and green lentils together and wash them well. Leave them to soak overnight
in plenty of water. Next day, skin and joint the chicken into 10-12 pieces. Drain the water
from the lentils and put them in a saucepan together with the chicken pieces and cover with
the water.
Chop the aubergines into 2.5 cm pieces. Peel the potatoes and chop them. Peel and chop
one of the onions. Chop the spinach roughly and add it to the chicken. Add the potatoes,
onion and aubergines.
Heat very slowly and cook gently just below boiling point until the potatoes begin to soften.
When this happens, remove the chicken pieces, drain and put to one side. Increase the heat
and bring the saucepan to the boil. Continue to cook until the lentils have completely
softened.
Peel and roughly the second onion. top and tail the chiles. Pour the contents of the
saucepan into a blender and add the onion and green chiles. Blend together to make a
sauce.
Peel the third onion and slice it thinly. Heat the ghee or oil in a large saucepan and fry the
sliced onion until it begins to soften. Peel the garlic and ginger and slice thinly. Add to the
saucepan and continue to cook for a further minute.
Add the cloves, cardamoms, cinnamon stick and bay leaves and stir for a further minute.
Then add the coriander seeds, fenugreek powder, ground cumin, mustard seeds, black
pepper and ground turmeric. Cook for a further 2-3 minutes and pour in the mixture from the
blender. Bring to the boil and add the chicken pieces. Simmer gently for 20-25 minutes until
the chicken is completely cooked. Stir in the salt and chopped coriander leaves and serve.
Encyclopaedia of Indian Cooking, Khalid Aziz
Yield: 4 servings
------------------
Chicken Do-piaza
Recipe By :
Appetizers *Indian

-------- ------------ --------------------------------
4 large chicken breasts -- skinned
1 inch fresh ginger root -- peeled and chopped
4 cloves garlic -- peeled and chopped
7 ounces canned tomatoes
6 ounces warm water
2 cinnamon sticks -- broken up
4 cardamom pods -- split
4 whole cloves
2 bay leaves
2 tablespoons ghee
1 large onion -- thinly sliced
1 tablespoon fresh coriander -- chopped
Cut each chicken breast into 3 pieces. Wash and dry well. Place chopped onion, ginger and
garlic in a food processor and blend to a smooth paste; add a little water if necessary.
Heat oil in a large pan over a medium heat and add onion puree. Stir fry for 4-5 minutes and
then add turmeric, coriander, cumin and chili powder, fry 5 minutes stirring gently. Add juice
from canned tomatoes a little at a time to prevent spice from sticking to pan; add chicken and
fry over medium heat until it is no longer pink.
Pour in water, cinnamon, cardamom, cloves, bay leaf, salt and tomatoes. Bring to a boil,
cover and reduce heat; simmer for about 25 minutes or until sauce is fairly thick; cook a little
longer uncovered to thicken sauce if required.
Heat ghee in a separate pan, saute sliced onions and add along with coriander to chicken
mixture.
------------------
Chicken Dopiaza
Recipe By :
Appetizers *Indian
Chicken

-------- ------------ --------------------------------
1 1/2 pounds boned chicken thighs -- 2 inch cubes
1 large 8oz onion -- roughly chopped
2 long slim dried red chilies -- roughly chopped
4 tablespoons sunflower oil -- corn or vegetable
2 red onions -- finely sliced
8 ounces fresh tomatoes -- skinned and chopped
-- or canned chopped tomatoes -- with the juice
2 2 inch piece cassia bark or cinnamon -- halved sticks
2 black cardamom pods -- split the top of
-- each pod
4 whole cloves
8 ounces warm water
1 tablespoon fresh mint leaves -- chopped
4 whole fresh green chillies -- up to 5
Put the chicken in a mixing bowl and add the lemon juice and salt. Mix thoroughly, cover the
bowl and set aside for 15-20 minutes. Put the onion and red chillies with 2-3 tbs of water in a
blender or food processor and make a puree.
Heat the oil in a saucepan over a medium heat and fry the red onions until they soften (5-6
minutes). Stir frequently to ensure even cooking. Add the pureed ingredients, ginger and
garlic and fry for 4-5 minutes, stirring frequently.
Add the coriander, cumin and turmeric, stir and fry for 30 seconds and add the tomatoes.
Stir-fry for 2-3 minutes and add the chicken. Increase to high and stir-fry the chicken for 4-5
minutes, or until it loses its pink colour.
Add the tomato puree, cassia or cinnamon, cardamom and cloves. Stir-fry for 30 seconds
and add the water. Bring to the boil, reduce heat to low and cover the pan. Cook for 15-20
minutes stirring occasionally.
Remove the lid and increase heat to medium. Add the mint, fresh chillies and coriander
leaves. Stir-fry for 1-2 minutes, remove from the heat and serve.
------------------
Chicken Dopiaza (Chicken In A Fried Onion Sauce)

Recipe By :
Chicken

-------- ------------ --------------------------------
2 1/2 pounds chicken joints
4 medium onions -- peeled
1 1 1/2 inch c ginger --
peeled, chopped
1 tablespoon ground coriander seeds
1 tablespoon ground cumin seeds
2 1/2 cups water
2 medium tomatoes -- peeled, very
finely chopped
2 teaspoons salt
1/2 teaspoon garam masala -- (essential)
1 tablespoon fresh cilantro -- finely
chopped
Cut chicken into serving pieces. Whole legs should be separated into drumsticks and thighs.
Whole breasts should be cut into 4-6 pieces, depending on their size. Skin all the chicken
pieces.
Chop half of the onions coarsely. Cut the remaining onions into halves lengthwise, and then
crosswise into very thin slices. [This is the key step!].
Put CHOPPED onions, ginger, and garlic into a food processor and blend to a paste. Heat
oil in a large, wide pot or deep-frying pan (nonstick) over a medium flame. When hot, put in
the SLICED onions and stir fry them until they are deep, reddish-brown. Remove the onions
with a slotted spoon, squeezing out and leaving behind as much oil as possible. Set aside
onions in a plate.
Remove pot/pan from flame. Put in blended paste (watch out for sputtering!). Put the pot
back to heat. Stir and fry the paste until it is brown, about 3-4 minutes. Now put in the
coriander, cumin, turmeric and cayenne; stir once. Put in 1 tab of yogurt. Stir about 30
seconds or until yogurt is incorporated into sauce. Do the same with remaining yogurt, 1 tab.
at a time. Put in the chicken pieces and stir them around for a minute.
Pour in water, add the tomatoes and salt. Stir to mix and bring to simmer. Cover, turn heat
to low and cook 20 minutes. Sprinkle in the garam masala and the fried onions. Mix. Cook,
uncovered, on medium heat for 7-8 minutes or until the sauce reduces and thickens.
Skim off the fat and put the chicken in a warm serving dish. Sprinkle the green cilantro over
the top.
Note: This is not called chicken dopiaza by M. Jaffrey. But last night I was at my favorite
Indian restaurant here and I asked the owner what chicken dopiaza was and he told me it
was this
Source: Ramesh
------------------
Chicken In Tomato Sauce
Recipe By :
Categories : Chicken Cheese And Eggs
*Indian

-------- ------------ --------------------------------
1/2 kilogram chicken cut into small pieces
3 tomatoes chopped -- up to 4
1 onion chopped
3 whole green chili -- up to 4
1/4 teaspoon crushed black pepper
salt to taste
3 tablespoons oil
Add chicken, water ginger, garlic and salt to stew pot. Cover and cook on low heat until the
water from the chicken has dried and chicken is half cooked. Add oil, tomato, green chili and
onion. Cover and continue cooking. When the water dries and chicken is tender add the
black pepper, stir and remove from heat
------------------
Chicken Jaal Freezy
Recipe By :

-------- ------------ --------------------------------
50 grams chicken
3 onions -- chopped
3 cups yogurt
1 small bunch cilantro
75 grams oil
salt to taste
Cut the chicken into small pieces. Add garam masala powder, ginger-garlic paste, salt, chile
powder in yogurt and make a mix.
Take half of this mix and apply to the chicken pieces. Keep the remaining mix aside.
Heat oil in a pan, fry the onions until golden brown and keep aside. In remaining oil, add
cumin seeds and chicken pieces and fry them.
Add remaining half of the mix to the chicken pieces and fry for few minutes. Add the fried
onions and fry.
Garnish with cilantro leaves.
------------------
Chicken Jaipuri
Recipe By :

-------- ------------ --------------------------------
50 grams chicken
50 milliliters milk cream
1/2 teaspoon sounf -- (fennel seeds)
1 small bunch cilantro
5 grams tomatoes
7 grams oil
salt to taste
Masala Mix: Mix onions, ginger, garlic, cumin seeds, sounf, chile powder, turmeric and blend
it to a thick paste.
Clean the chicken, cut into small pieces and soak in half of the masala mix for 1/2 an hour.
Heat oil in a pan, add garam masala, half of the remaining masala mix and fry until the oil
floats on the top.
Add chicken pieces, salt and cook until it is done by covering the pan with a lid. Then add
chopped tomato and cook for another 5 minutes. Before serving, garnish with cilantro and
milk cream.
------------------
Chicken Jalfrezi
Recipe By :
*Indian

-------- ------------ --------------------------------
1 1/2 pounds chicken breast -- boned and skinned
-- (675g)
1 2 inch piece ginger, finely chopped
1 large spanish onion -- peeled and chopped
2 green chiles -- (or more to taste),
-- finely chopped
1/2 green and red peppers -- seeded and coarsely
-- chopped
2 tablespoons minced cilantro
2 tomatoes -- chopped (2 to 3)
salt to taste
lemon juice
***SPICES***
1 teaspoon paprika
Cut the chicken into bite-sized pieces. Heat the oil and fry the cumin seeds for 1 minute.
Add the garlic and fry for 1 minute, then add the ginger and fry for a further minute.
Add the chicken pieces and stir-fry for about 10 minutes. Lift the chicken out with a slotted
spoon and put to one side. Heat the remaining juices on the stove, and when hot fry the
spices for 3 minutes.
Add the onion and chiles and continue to fry for 5 more minutes. Add the peppers and fry.
When they are soft, replace the chicken, add the cilantro and tomatoes, and stir-fry for about
5 minutes on medium heat. Add a little water if needed. Salt to taste and serve.
It's nice with a squeeze of lemon juice over the top.
------------------
Chicken Kabob
Recipe By :
On-The-Grill Chicken

-------- ------------ --------------------------------
300 gram chicken, ground
oil
chapati dough made with 200 g flour
1 egg
***GRIND FOR THE MARINADE***
50 grams coriander leaves
6 green chiles
3/4 teaspoon salt -- (4 g)
1/2 teaspoon amchur powder
MARINATE the chicken mince with the ground masala paste for 30 minutes. Divide the
mixture into eight portions and roll into flat round kabobs. Heat oil in a pan and shallow fry
the kabobs briefly for two minutes on each side and cool.
Roll out the dough into an oblong shape. Cut into square pieces. Put a kabob over each
square, roll the edges, sealing them using egg. Deep fry in hot oil and serve.
For a variation, substitute the chicken mince with crumbled paneer or grated cheese.
------------------
NOTES : Makes 8 kabobs

Chicken Korma - 1
Recipe By :
Chicken Curry
Poultry

-------- ------------ --------------------------------
1 1/2 pounds chicken
oil or butter
3 tomatoes -- cut into thick
-- slices (250 g)
1 bay leaf
***MIX FOR THE MARINADE***
1 cup yogurt
1 tablespoon salt
1 1/2 teaspoons garam masala powder
10 grams cashew nuts -- powdered
7 almonds -- powdered
1 teaspoon coriander-cumin powder
5 grams desiccated coconut
4 green chiles -- slit lengthwise
1/4 cup coriander leaves -- chopped fine
2 onions -- ground to a paste
Cut the chicken into large pieces and make slits in the chicken pieces and apply the
marinade mixture. Keep aside for two to three hours.
Heat four tbs of ghee or oil in a pan. Add the onion and fry until golden. Add the tomato
slices, fry for two minutes and remove from oil. Keep them aside.
Add the bay leaf and fry for a minute. Add the marinated chicken and fry for five minutes on
high heat.
Add one cup water and simmer for about 20 minutes or until done.
Serve hot, garnished with the fried tomato slices.
------------------
NOTES : Chicken pieces marinated in saffron-almond-cashew nut paste
Chicken Korma - 2
Recipe By :
Curry Meat
Poultry

-------- ------------ --------------------------------
2 kilograms chicken pieces
500 grams sour yogurt
100 grams dried coconut
1 kilogram onion
50 grams green chilies
300 grams cooking oil
1 cup water
1 sprig coriander and spear mint
salt to taste
Chop the onions into fine slices and fry them till golden brown. Marinate the chicken pieces
for 10 minutes in 2 tsp of salt (salt to taste) turmeric powder, garam masala, coriander
powder and ginger-garlic paste. Put the marinated chicken pieces when the onion is fried.
After 10 minutes add the whipped yogurt and a cup of water and stir well. Cook for 5
minutes.
Then add desiccated coconut, pepper powder, chopped coriander and mint leaves.
Cover and allow it to cook for 15 minutes.
Serve hot with roti or rice.
The above quantity is to serve a minimum of 8 persons.
------------------
Chicken Korma - 3
Recipe By :
Curry Meat
Poultry

-------- ------------ --------------------------------
***PART A***
4 medium onions peeled and chopped
2 pounds boned chicken -- cut into 1 inch
-- pieces
4 bay leaves
4 green cardamom seeds
2 pieces cinnamon stick about 2 inches long
salt to taste
1/2 pound butter or ghee
1 cup water
***PART B***
1/2 pint fresh cream -- (single)
1 cup fresh milk
1 tablespoon coconut flour
2 teaspoons sugar
Method: Mix all the ingredients together from part A in a boiling pot or heavy based
saucepan.
Start cooking over a high flame uncovered, cook for about 10 minutes stirring frequently with
a wooden spoon, turn the flame to medium and continue to cook for another 15 minutes
stirring frequently.
Now pour in the contents of part B and stir again, continue to cook for another 10 minutes
stirring occasionally but very gently .
Now turn the flame to very low, cover with its lid and continue to cook for another 25 minutes,
during this time do not remove the lid and do not stir.
After this time remove from the heat and allow to rest for ten minutes.
Serve with rice or any sort of bread or even chips!

------------------
Chicken Korma - 4
Recipe By :
Curry Meat
Poultry

-------- ------------ --------------------------------
4 chicken breast pieces -- boneless, skinless
125 milliliters safflower oil
60 milliliters ghee
6 medium yellow onions
3 cloves garlic
20 milliliters ginger
10 whole green cardamom seeds -- cracked
20 whole cloves
5 bay leaves
5 milliliters salt
7 1/2 milliliters coriander
2 1/2 milliliters cayenne pepper or to taste
250 milliliters plain yogurt
1) 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.
2) In a big frying pan that has a lid, heat the butter and oil, then sauté the onions and garlic
for about 10 minutes, until the first hint of browning. Use "medium high" heat.
3) 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. Sauté until the onions are nice and
brown, about 5 more minutes.
4) Mix the coriander and red pepper with the yogurt. Add the yogurt to the frying pan, 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 frying pan.
5) 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.
6) 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).
7) While the chicken is sitting, cook some rice. I make saffron rice to go with this dish.
8) Fish out the bay leaves, and as many of the whole cloves as you can find, before serving.
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 or triple 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.
------------------
Chicken Korma - 5
Recipe By : "Step by Step Indian Cookbook", Mridula Baljekar, 1993

Curry Meat
Poultry

-------- ------------ --------------------------------
2 1/2 pounds chicken joints -- skin removed
1 inch gingerroot -- finely grated
5 ounces natural yogurt
3 dried red chilies
3 cloves garlic -- peeled, coarsely
chopped
5 tablespoons cooking oil plus 2 tbs extra oil
1 pound onions -- finely sliced
1/2 teaspoon powdered black pepper
8 ounces warm water -- (reduce for boneless
-- chicken)
3 ounces creamed coconut -- cut into small
-- pieces
1 1/4 teaspoons salt or to taste
2 tablespoons almonds -- ground
Cut each chicken joint into half, separating leg from thigh and cutting each breast into two.
Mix with ginger and yogurt, cover and leave to marinate in a cool place for 2-4 hours or
overnight in a refrigerator.
Place the chopped onion, red chilies and garlic in a blender or food processor and blend to a
smooth paste. You may need to add a little water if using a blender.
Heat the 5 tbs oil over medium heat and fry the sliced onions till they are golden brown.
Remove the pan from the heat and using a slotted spoon, transfer the onions to another dish
leaving any remaining oil in the pan.
Place the pan in which the onions have been fried over medium heat and add the other 2
tbsps cooking oil.
When hot, add the ground coriander, powdered pepper, garam masala and turmeric, stir
rapidly (take pan off heat if the oil is too hot) and add the chicken along with the marinade.
Adjust the heat to medium- high and fry the chicken for about 10 minutes, stirring frequently.
Add the pureed spices and continue to fry for 6-8 minutes on low heat.
Add the water and the coconut and bring to the boil. Stir until coconut is dissolved. Add fried
onion slices and salt.
Reduce heat to low, cover the pan and simmer until the chicken is tender (25-30 minutes).
Sprinkle the ground almonds and mix well. Remove from heat and add the lemon juice.
Tips from me: Don't skimp on the steps, and make sure the proportions of the spices are as
shown or it may turn out awful. I find this best with chicken thighs (cheap too!). This can be
quite hot for some people unless you seed the chilies
Description Korma is a classic north Indian dish and there are many variations, some of
which are quite elaborate. The recipe below, though simple and prepared with readily
available ingredients, has all the characteristic features of this classic dish.
------------------

Chicken Korma - 6
Recipe By : Sainsburys Supermarket

Curry Meat
Poultry

-------- ------------ --------------------------------
1 1/2 pounds chicken breast -- skinless, boneless
-- cut into 2-inch cubes
2 ounces blanched almonds
1 inch cinnamon stick -- broken up
6 green cardamom pods -- seeds only
1 1/2 tablespoons white poppy seeds
9 ounces whole milk plain yogurt
1 inch gingerroot -- finely grated
4 large garlic cloves -- peeled and crushed
1/2 teaspoon freshly milled white pepper
2 ounces ghee or unsalted butter
2 green chilies -- halved lengthways,
-- seeded if wished
2 tablespoons rose water
Soak the almonds in 125 ml boiling water for 15 minutes.
Preheat a small heavy pan over a low heat for about a minute and add the cinnamon,
cardamom and coriander seeds. Stir until they begin to release their aroma (about 30
seconds), then add the poppy seeds and switch off the heat source.
Stir for a further 30 seconds, then let the ingredients cool. Grind in a coffee or spice mill until
fine and set aside.
Whisk the yogurt until smooth and add the ginger, garlic, salt and pepper. Mix well and set
aside.
Put the chicken in a heavy based saucepan and add the roasted ground spices, the yogurt
mixture and the ghee or butter. Stir and mix thoroughly and place the pan over a low heat
and allow to heat through for a few minutes Meanwhile, puree the almonds with the water in
which they were soaked and add to the chicken.
Cover the pan with a double thickness of aluminum foil then place the lid on. Seal the edges
by crumpling the edges of the foil all around the saucepan rim. Wait for 5 minutes and check
that the saucepan lid is hot, then turn the heat to its minimum setting. Cook for 25-30
minutes. Add the chilies and stir in the rose water. Re-cover the pan with foil and lid and
switch off the stove.
Let it stand for 10-15 minutes to allow the chile flavor to infuse into the sauce. Remove the
chilies before serving.
Best accompanied by pilau rice.

------------------
Chicken Korma - 7
Recipe By :
Curry Meat
Poultry

-------- ------------ --------------------------------
2 3 lb chickens
2 cups yogurt
1 teaspoon ground paprika
2 teaspoons gingerroot -- finely chopped
1/8 teaspoon pepper
2 tablespoons chicken stock
1/2 teaspoon ground chile
1/8 teaspoon peeled cardamom pods
1 teaspoon poppy seeds
1 bay leaf
Cut up chicken into serving-sized pieces.
Marinate chicken in a mixture of yogurt, 1 clove of the garlic, 1/2 onion, paprika, gingerroot
and pepper, covered, a few hours.
Sauté remaining garlic and onions in 2 tablespoons stock until soft.
Add coriander, chile, cumin, cardamom, poppy seeds and turmeric and sauté 2-3 minutes.
Add chicken, remaining marinade and cover with water.
Add bay leaf and simmer about 45 minutes or until chicken is tender. Sprinkle with cilantro.
Serve over rice.

------------------
Chicken Korma - Komala Curry House
Recipe By : Komala Curry House, Honolulu

Curry Meat
Poultry

-------- ------------ --------------------------------
2 pounds chicken -- cut to bite size
3 teaspoons oil
2 onions -- sliced
3 cloves
1 cinnamon stick
1 teaspoon fennel seed
salt to taste
To make paste, combine the following in a mixer/blender:
1 tbs cashew nuts

2 tbs grated coconut
3 hot green chili peppers
1/2 can of coconut milk
pinch of cardamom powder
How to Prepare
Add oil to a wok or large frying pan and heat. Add cloves, cinnamon stick, fennel seed, and
brown. Add onions and turmeric powder, and cook for 5 minutes on medium heat.
Add chicken and salt, and cook until done. Add paste and bring to boil.
Turn-off heat and garnish with Chinese parsley
What is Korma?
Any dish using coconut milk is considered "korma." If you love vegetables -- broccoli,
potatoes, and carrots can be added to the recipe for flavoring and color. In India, families
may eat Chicken Korma twice a month, usually on Sundays when the entire family gathers to
eat lunch.
------------------
Chicken Korma - Nausheen Nawaz
Recipe By : Nausheen Nawaz Pakisan

Curry Meat
Poultry

-------- ------------ --------------------------------
3/4 cup ghee or oil
2 medium onions -- thinly sliced
1 cup plain yogurt
2 bay leaves
8 cloves
6 green cardamoms
1/2 teaspoon black cumin
1 tablespoon fresh ginger paste
1 1/2 teaspoon salt
2 1/2 pounds chickens, or mutton -- cut into pieces
1. Heat oil in a heavy based sauce pan and fry onions to a golden color, remove onions with
a slotted spoon and grind to a fine paste. Mix the onion paste with yogurt and keep aside.
2. Reheat the oil over medium heat, add bay leaves cloves, black pepper, green cardamom,
black cumin and fry for 1 minute. Then add garlic paste, ginger paste, coriander, garam
masala, chili powder, and salt. Stirring frequently sauté for about 5 minutes. (add little water if
the mixture sticks to the bottom of the pan.) Add meat and fry for another 5 minutes. Pour in
just enough water to cover the meat, cover the pan, reduce the heat and allow to cook for 25
- 30 minutes or until the meat is almost tender.
3. Stirring continuously, add a little yogurt mixture at a time to the meat to blend it into the
mixture. Repeat until all the yogurt has been added. Stirring frequently fry for 5-8 minutes or
until the meat is tender. Add 1-2 cups of water if you want thin gravy, otherwise add 1\2 cup
of water. Bring to a boil and remove from heat.
4. Sprinkle with coriander and serve hot with Naan.
------------------
Chicken Korma In A Coconut And Saffron Sauce
Recipe By :
Curry Meat
Poultry

-------- ------------ --------------------------------
2 small chicken breast -- cut small pieces
2 pinches saffron
2 tablespoons coconut milk
1 teaspoon ginger, fresh -- crushed
4 garlic cloves -- crushed
chicken stock
fresh coriander
salt
ground turmeric
ground black pepper
ground red chilies
Add saffron to 3/4 cup of hot milk and allow to sit for 30 minutes.
Heat pan and add oil, ginger, and garlic. As soon as ginger and garlic begin to brown lift pan
from stove.
Add salt, pinch of ground turmeric, black pepper, ground red chilies and garam masala. Add
chicken and cook over low heat. Add coconut milk, cream, and 2 Tbsp. saffron milk. (The
remainder of the milk mixture is not used)
Add 1 Tbs chicken stock and fresh coriander and let simmer until chicken is cooked and
sauce thickens to required consistency.
May garnish with fresh coriander or spring onion and red or green peppers.
Serve with rice or naan bread.
------------------

Chicken Korma With Coriander
Recipe By :
Curry Meat
Poultry

-------- ------------ --------------------------------
2 1/2 pounds chicken
5 cloves garlic
10 strands saffron
2 onions -- chopped
1 1/2 cups full-fat yogurt
1/4 cup ghee or oil
4 whole cloves
8 green cardamoms
4 inches cinnamon stick
1/2 teaspoon ginger powder
salt
2 cups chicken stock
Boil the chicken in 3 cups water along with 2 of the garlic cloves for 3-4 minutes. Strain and
discard water. Leave the chicken to cool, then rinse in lukewarm water. This remove all the
odor of the chicken. Cut up the chicken.
Pound the remaining garlic and soak in 1/2 cup water to obtain a garlic infusion. Soak the
saffron strands in 1/4 cup water, pressing with the back of a spoon to get an infusion. Puree
the onions with the green chilies. Whisk the yogurt and set aside.
Heat the ghee or oil in a cooking pot and fry the onion puree until golden (about 12-15
minutes). Add the cloves, cardamoms and cinnamon followed by the turmeric powder. Add
the chicken, garlic infusion and yogurt and cover with a lid. Allow to simmer for 7-10 minutes
until the juices are absorbed.
Add the ginger powder and salt to taste and sauté for 3-4 minutes until the chicken is lightly
browned. Add enough chicken stock to get the amount of gravy desired (this dish does not
need a great deal).
Simmer for 40 minutes over a gentle heat. When the chicken is tender, sprinkle with the
saffron infusion, pepper and fresh coriander leaves.
------------------

Chicken Kurma (Sista)
Recipe By :
Chicken Curry
Meat

-------- ------------ --------------------------------
4 cloves
3 cardamom pods
1 cinnamon stick
1 teaspoon turmeric
6 cloves garlic
1 2" piece fresh ginger -- peeled
2 cups yogurt
salt to taste
3 1/2 pounds to 4 pound chicken *
2 tablespoons cashews
10 blanched almonds
2 tablespoons unsweetened -- shredded
2 tablespoons ghee
4 fresh green chiles -- minced
* skinned, boned and cut into about 2 inch pieces
Grind cloves, cardamom, cinnamon, coriander and cumin seeds with turmeric until you have
a powder. Chop garlic and ginger into a paste.
Combine both mixtures with yogurt and salt. Add chicken to this mixture and marinate 2-3
hours.
Grind poppy seeds, cashews and almonds in a blender or spice mill until you have a powder.
Combine with coconut and set aside. Heat ghee in a large skillet and cook onions until
golden brown. Add poppy seed mixture and mix well.
Put chicken and yogurt marinade into a heavy bottom pot. Add onion mixture, fresh chiles,
half the cilantro and 1 1/2 cups water. Cook, uncovered, until chicken is tender and sauce
thickens.
Courtesy, Sue Sista of "Sue's India Cuisine", San Jose and Mountain View. From the San
Jose Mercury News, 6/9/93.
------------------
Chicken Liver Masala
Recipe By :
Chicken

-------- ------------ --------------------------------
450 gram chicken liver
4 tablespoons oil
1 onion -- chopped fine
5 cm cinnamon -- broken into pieces
225 gram potatoes -- peeled and diced
4 cloves garlic, crushed
1 small tin tomatoes
100 gram frozen green peas
3 green chiles
***MIX TO A PASTE***
Take the paste ingredients and mix together with 2 tbsp. Water.
CLEAN the liver, remove all the skin and gristle, and cut roughly into 1.5 cm pieces. Heat
two tbsp. oil over medium heat and fry the onions and cinnamon until the onions are soft.
Add the potatoes and 1/4 tsp. (1 g) salt and stir-fry the potatoes for about two minutes. Add
the water. Cover the pan and simmer until the potatoes are tender.
Heat the remaining oil over medium heat in a heavy bottomed wide pan. A non stick or cast
iron pan is ideal as the liver needs to be stir-fried over high heat. Add the garlic and stir-fry
for 30 seconds. Add the spice paste, lower the heat and stir-fry for about two minutes.
Add half of the tomatoes, along with some of the juice, stir and cook for a further two to three
minutes, breaking the tomatoes with the spoon.
When the mixture is fairly dry, add the liver and adjust heat to medium high. Stir-fry the liver
for three to four minutes. Add the remaining tomatoes and the juice, stir-fry for five to six
minutes. Cover the pan and simmer for about eight minutes. Add the potatoes, green peas,
green
chiles and the remaining salt and cook for a minute or two. Adjust heat to medium and cook,
uncovered, for further five minutes. Stir in the garam masala powder and remove from heat.
Serve with plain fried rice or chapattis or rotis and saagwala dal.
------------------
NOTES : Curried liver, quite popular with the Muslims in India, is made
more interesting by adding diced potatoes and frozen green peas
Chicken Makhani - Butter Chicken
Recipe By : unknown
Appetizers *Indian
Chicken

-------- ------------ --------------------------------
1/4 pint yogurt -- plain
1 teaspoon ginger -- grated
1 teaspoon salt
3 pounds chicken breast halves without skin
-- cut in 1" pieces
oil
2 ounces butter
1 cinnamon stick -- 1 inch long
6 whole cloves
6 cardamom -- whole
1 bay leaf
1/4 pint sour cream
1/4 pint cream
salt -- to taste
2 teaspoons almonds -- ground
1 tablespoon water
Mix yogurt, ginger, salt and red coloring and rub into chicken. Let it marinate overnight.
Place in an ovenproof dish and brush with oil. Bake in a 375 degree oven for 40-50 minutes.
Save the liquid, if any. In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and
bay leaf for 1 minute. Add sour cream and chicken liquid. Add crushed saffron, and cream.
Cover and simmer gently for 5-6 minutes.
Add chicken pieces and adjust seasoning. Add ground almonds. Dissolve cornstarch in
water and add to the chicken. Let it thicken.
Cover and simmer for 3-4 minutes.

------------------
Chicken Malai Kabob
Recipe By :
Categories : Chicken Kabobs
On-The-Grill

-------- ------------ --------------------------------
1 1/2 teaspoons fresh ginger -- peeled
1 1/2 teaspoons garlic
1/4 cup cashew paste
1 cup sour cream or plain yogurt
1 teaspoon salt
1/4 teaspoon ground white pepper
1 pinch saffron -- soaked in 2
-- tablespoons lukewarm water
1 1/2 tablespoons freshly squeezed lemon juice -- from 1 lemon
2 pounds boneless -- skinless chicken
-- breasts, cut into
-- 2-inch pieces
1 tablespoon heavy cream -- (optional), up to 2
fresh lemon slices -- for garnish
fresh coriander leaves -- for garnish
metal or wooden skewers
1. Grind ginger and garlic into a paste using a small food processor.
2. Combine all ingredients in large bowl, add chicken, and cover with the yogurt-spice
mixture. Add cream if marinade seems too thick. Marinate, covered in refrigerator for 2
hours. If using wooden skewers, soak in water for 1 hour.
3. Heat oven to 350F. Skewer chicken, leaving space between pieces on each skewer.
Place skewers on baking sheet, and bake 20 to 30 minutes. To serve, remove chicken
pieces from skewers. Arrange on plate with lemon slices, and top with coriander leaves.
------------------
Chicken Moglai Balti

Recipe By :
Categories : Poultry Balti
*Indian Chicken

-------- ------------ --------------------------------
1 large chicken -- skinned, meat
and cut into chunks
13 ounces clarified butter -- ghee, or
butter
2 onions -- grated
2 teaspoons salt
1 1 1/2 inch p ginger -- peeled
grated
6 green cardamoms -- broken
open
2 1/2 inch cinnamon sticks
4 eggs -- lightly beaten
4 tablespoons sugar
27 fluid ounces cream
flaked almonds to garnish
Heat the ghee or butter in a large wok over moderate heat and fry the onions with the salt
until translucent. Add the ginger, garlic, cardamoms, and cinnamon sticks. Stir-fry until the
onions are golden brown.
Add the chunks of chicken and cook, stirring occasionally, for about 15 minutes, In a small
bowl, mix together the eggs, sugar, ground almonds and cream.
Lower the heat to "very low" and pour the egg and cream mixture into the wok. Simmer
gently for 5-7 minutes, until the chicken is cooked and tender. Be careful not to overcook the
sauce, or the eggs and cream will curdle.
Serve garnished with flaked almonds.
------------------
Chicken Pakoras
Recipe By :
Appetizers *Indian
Chicken

-------- ------------ --------------------------------
6 ounces chickpea flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
12 ounces breast of chicken
3 floz water
1 onion
2 cloves garlic
1 teaspoon ginger
2 green chillies
1 teaspoon fresh coriander
To make the spicy batter, the dry ingredients are first added together in
a mixing bowl. This includes the chickpea flour, bicarbonate of soda,
cumin, garam masala, coriander, salt and chilli powder.
Add a puree of onion, garlic, ginger, green chillies and coriander to the
dry mixture, then stir in the water.
Once the batter is prepared, dip pieces of chicken into the mixture one
piece at a time and fry for 6-7 minutes until brown and place on kitchen
towel to get rid of the excess fat.
Serve with mango chutney.
------------------
Chicken Saagwalla
Recipe By :
Chicken

-------- ------------ --------------------------------
1/2 onion -- chopped
2 teaspoons ginger chopped
1 large chicken breast half cut up
1 tablespoon ground roasted cumin
1 teaspoon ground red chile
1 teaspoon ground cloves
salt to taste
Sauté‚ onion in ghee, butter, or oil until translucent. Add a cinnamon stick in the oil as well.
Into this add ginger and cook for a minute or so. Then add the garlic and cook for another
minute.
Begin adding the cut up chicken breast a bit at a time so as to prevent lowering temperature
(boil vs. fry). You could double the amount of chicken if you want more meat in it. Add the
better part of the spices at the same time as the chicken, reserving maybe a third to put in at
the end.
After the chicken seems cooked and you can smell that the spices have released some
flavour, then add 2 10-oz boxes drained, thawed frozen spinach. It will probably degrade to
a boil due to the liquid cooling down, but that's OK.. Just cook it now until the spinach gets to
a consistency of your liking. Then add the reserved spices and heat through some more.
You can add yogurt or cream if you like to make it more creamy; yogurt is more difficult to
use because if it's not added very slowly at low heat it can turn to a funny texture (but it's OK
to eat). If you're adding yogurt or cream then you may want to use a larger amount of spices.
I think that traditionally dishes like this would have the chicken browned separately. I choose
not to do this just to cut down on my fat intake, but it does make it taste better.
Source: Burjin
------------------
Chicken Shireen
Recipe By :
*Indian Chicken

-------- ------------ --------------------------------
1 medium boiled and flaked chicken
1/4 cup ghee
1 small pineapple tin
2 tablespoons soya sauce
A pinch of blackpepper
6 flakes finely chopped garlic
1/2 inch finely chopped ginger
Pistachios and almonds for garnishing
Salt to taste -- (optional)
Cut pineapple into one inch pieces. Heat ghee, fry chicken till golden
brown, lay in serving dish. In the same ghee, fry garlic and ginger till
brown. Pour over chicken. In a pan, mix stock, syrup from pineapple tin,
salt, pepper and cornflour till well blended. Cook and stir till thick.
Add in pineapple and pour over chicken. Serve immediately.
------------------
Chicken Tandoori, The Best
Recipe By :
Tandoori Spinach
*Indian

-------- ------------ --------------------------------
1 cup plain yogurt
1 tablespoon minced ginger root
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon honey
6 chicken legs -- skinned
Combine first 10 ingredients. Make deep slashes in chicken legs 1in apart. Add chicken to
yogurt mixture. Cover and chill at least 4 hours. (Overnight is better and I've even left it as
much as 48 hrs.) Preheat oven broiler. Place chicken on broiler rack and put under broiler 6
in. from heat source. Cook 30 mins. turning once after 15 mins.
------------------
Chicken Tikka - 1
Recipe By : Jasmine's Kitchen - Karachi

Categories : Chicken Pakistani
Tikka *Indian

-------- ------------ --------------------------------
2 pounds chicken legs -- thighs or breasts
1 teaspoon salt
1 teaspoon coriander seeds -- roasted, ground
2 teaspoons garlic -- minced
2 teaspoons ginger -- fresh, grated
2 tablespoons lemon juice or white wine vinegar
vegetable oil
Remove the skin and make 2-3 deep cuts in each chicken piece.
Roast the coriander seeds in a hot cast iron skillet. After cooling, grind to powder.
Mix all dry ingredients with the lemon juice or vinegar and make a paste. Put this paste onto
chicken pieces and leave them for at least 4-5 hours to marinate. Better if left in refrigerator
over night.
Grill method: Rub each piece of chicken with a few drops of vegetable oil.
Grill the chicken using indirect heat over hot coals.
Oven method:
Put the chicken pieces (with the paste still on it) onto a broiler tray and cover them with
aluminum foil. Put the tray into a medium oven (350F) for 30 minutes. Then remove tray
and pour off any liquid. Baste chicken with 2 tablespoons of oil and return to the oven for
another 15 minutes until outside of chicken is crispy.
------------------
NOTES : You can add some red food coloring to the marinade paste for the traditional red
color of this chicken dish.
Chicken Tikka - 2
Recipe By :
Tikka *Indian

-------- ------------ --------------------------------
1 kilogram chicken
1 bunch fresh dhuniya leaves
3 green chiles
1 medium onion
4 whole red chili
salt to taste
3 tablespoons yogurt or
Mix all the spices together. Put in a blender and make a paste.
Coat the chicken pieces and leave to marinate for a few hours preferably overnight in fridge.
Then grill over medium coals.
------------------
Chicken Tikka - 3
Recipe By :
Tikka *Indian

-------- ------------ --------------------------------
1 1/2 pounds boned and skinned chicken breasts
2/3 cup plain lowfat yogurt
fresh ginger root -- grated; to taste
salt -- to taste
2 tablespoons lime juice
2 tablespoons oil
lime slices -- for garnish
Rinse chicken, pat dry with paper towels and cut into 3/4" cubes. Thread onto short skewers.
Put skewered chicken into a shallow non-metal dish. In a small bowl, mix together yogurt,
gingerroot, garlic, chile powder, coriander, salt, lime juice and oil. Pour over skewered
chicken and turn to coat completely in marinade. Cover and refrigerate 6 hours or overnight
to allow chicken to absorb flavors.
Heat grill. Place skewered chicken on grill rack and cook 5 to 7 minutes, turning skewers
and basting occasionally with any remaining marinade. Serve hot, garnished with lime
slices.
------------------
Chicken Tikka - 5
Recipe By :
Tikka *Indian

-------- ------------ --------------------------------
1 1/2 pounds chicken breast -- boned and
- skinned
salt -- to taste
1 teaspoon coriander seeds -- ground
ginger -- fresh, grated
2 tablespoons oil
2/3 cup yogurt -- plain
lime slices -- to garnish
Rinse chicken, pat dry with paper towels and cut into 3/4-ich cubes. Thread onto short
skewers.
Put skewered chicken into a shallow non-metal dish.
In a small bowl, mix together yogurt, gingerroot, garlic, chile powder, coriander, salt, lime
juice and oil. Pour over skewered chicken and turn to coat completely in marinade.
Cover and refrigerate 6 hours or overnight to allow chicken to absorb flavors.

and basting occasionally with any remaining marinade.
Serve hot, garnished with lime slices.
------------------
Chicken Tikka - 6
Recipe By :
Categories : Chicken Tikka
*Indian

-------- ------------ --------------------------------
1 1/2 pounds boned and skinned chicken breasts
2/3 cup plain lowfat yogurt
fresh ginger root -- grated; to taste
salt -- to taste
2 tablespoons oil
lime slices -- for garnish
Rinse chicken, pat dry with paper towels and cut into 3/4" cubes. Thread onto short skewers.
Put skewered chicken into a shallow non-metal dish.
In a small bowl, mix together yogurt, gingerroot, garlic, chile powder, coriander, salt, lime
juice and oil. Pour over skewered chicken and turn to coat completely in marinade. Cover
and refrigerate 6 hours or overnight to allow chicken to absorb flavors.
and basting occasionally with any remaining marinade. Serve hot, garnished with lime
slices.
------------------
Chicken Tikka Kebab
Recipe By : Indian Village Restaurant, Nashua, NH

Categories : Appetizers Chicken
Curry Dressings
East Indian Tikka
*Indian

-------- ------------ --------------------------------
1 cup yogurt
1 pinch nutmeg powder
1 pinch saffron -- optional
salt and pepper
1 tablespoon olive oil -- for grilling
-- (optional)
1 teaspoon fresh garlic paste -- 5 to 6 cloves
1 teaspoon fresh ginger paste -- 1/2-oz
2 boneless skinless chicken breast halves -- trim
fat
Preparation of Marinade:
Whisk all ingredients in a large bowl (except olive oil and chicken). Mix chicken pieces in
marinade. Marinate chicken 6-8 hours minimum (24 hours is best for flavoring). Cover the
bowl and store in refrigerator.
Cooking:
Preheat charcoal or gas grill. Place marinated chicken over grill's grid directly or use
skewers over medium heat turning chicken pieces over occasionally, so they do not burn.
Cook kebabs till they are done or tender. Glaze kebabs with olive oil.
Serving Suggestion:
Serve kebabs with you choice of hot sauce or relish, preferably with mango chutney
accompanied with green salad and fresh lemon wedges, served as an appetizer, or snack or
a meal: serve with rice pilaf or make chicken brochette with grilled peppers, onions, tomatoes
and mushrooms or make a pocket pita sandwich.
------------------

Chicken Tikka Masala - 01
Recipe By :
Curry Tikka Masala
*Indian

-------- ------------ --------------------------------
***FOR THE TIKKA***
1 kilogram chicken fillets -- cut into cubes
3 tablespoons yogurt -- up to 4
1 teaspoon kasuri methi*
1/2 teaspoon orange food color
1 tablespoon oil
salt to taste
4 big onions
3 green chilies
10 ounces tomato puree
salt to taste
1/8 teaspoon sugar
1 tablespoon butter
* dried fenugreek leaves
For the Tikka:
Slit the chicken pieces with a knife and rub salt and lime juice to them. Take a mixing bowl
and add all the ingredients and mix them well to form a marinade. Marinate the chicken in it
for 2 hours . Place the chicken under a hot grill and grill till the chicken is cooked and slightly
smoky.
For the Masala:
Fry 3 onions and the green chilies in little oil till onion is translucent and blend it in a blender
to a smooth paste and keep aside.
chop the remaining onion fine and fry it in oil till golden brown, add garlic and ginger paste,
the coriander and cumin powder and fry for 3 minutes, add tomato puree, onion paste and
cook with 1/2 cup water till the smell of tomato disappears, now add chicken tikka, salt, sugar
and chili powder and cook for 10 more minutes.
For a fruity flavor add 1 chopped green or red pepper (capsicum) 5 minutes before taking off
the heat.
------------------
Recipe By :
Curry Tikka Masala
*Indian

-------- ------------ --------------------------------
***PART A***
2 pounds chicken breast -- boneless skinless
1/4 cup yogurt
3 teaspoons minced ginger
3 teaspoons crushed garlic
1/4 teaspoon mace
1/4 teaspoon nutmeg
1/4 teaspoon green cardamom powder
melted margarine -- (for basting)
***PART B***
5 ounces tomato paste
2 pounds tomatoes -- chopped
2 teaspoons green chilies
1 tablespoon red chili powder
2 teaspoons cloves
8 green cardamoms
salt to taste
2/3 cup cream
1 teaspoon fenugreek
2 teaspoons ginger -- julienne
honey to taste
Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut
into 2 inch cubes. Marinate overnight in the refrigerator.
Preheat oven to 350F.
Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and
bake for another 2 minutes.
While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes,
tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add
ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt.
Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a
boil. Add butter and cream. Stir. If the sauce tastes sour, add honey to taste. Add
fenugreek and ginger juliennes, stir, and serve with the chicken.
------------------
Recipe By :
Curry Tikka Masala
*Indian

-------- ------------ --------------------------------
***GRILLED MARINATED CHICKEN***
1 cup plain yogurt
1/2 cup mustard oil
1/2 cup ginger-garlic paste
3 1/2 tablespoons red chile paste
1 1/2 tablespoons cumin powder
1 1/2 tablespoons ground coriander
1 teaspoon black salt
2 tablespoons black salt
1 pound boneless chicken breast
-- cut in bite-sized pieces
salt to taste
1/2 cup light cream
1 teaspoon dried fenugreek leaves or
1/2 teaspoon ground fenugreek
***MASALA SAUCE***
1/4 cup ghee -- (clarified butter)
2 teaspoons cumin powder
2 teaspoons ground red chile
3 1/2 tablespoons ginger paste
3 1/2 tablespoons garlic paste
2 teaspoons red chile paste
3 1/2 tablespoons cashew paste
3/4 cup tomato puree
In a large, heavy, non-reactive skillet or saucepan, heat the clarified butter over medium-low
heat and sauté the ground cinnamon, cloves, and cardamom pods to release their flavor.
Add the cumin seeds and onion and sauté until the onion is golden, 10 to 15 minutes.
Add salt, 2 cups of water, and rice to the skillet, tightly cover, and bring to a boil. Reduce
heat and simmer until rice is tender, about 25 minutes. About 5 minutes before the rice is
done, add the ground chile, green beans, carrots, and peas and cook for 5 minutes. Garnish
with cilantro.
For the sauce:

Sauté the onions in 2 tablespoons of the clarified butter over medium-low heat until light
golden brown. Add cumin, ground red chile, and coriander and mix it thoroughly. At any
point, you may add more clarified butter if the sauce becomes too thick, but be cautious,
because this recipe can easily become extremely rich.
Add the ginger paste and garlic paste and cook for a few minutes. Add the red chile paste
and cook for a few additional minutes, then the cashew paste and tomato puree. Cook over
low heat, stirring, until thick. Set aside or refrigerate until ready to add chicken.
For the chicken: Mix the first 7 ingredients plus 1 1/3 tablespoons of the garam masala
powder, add chicken, and marinate for 6 to 8 hours.
Preheat a charcoal grill and cook the marinated chicken on skewers, turning periodically,
until almost cooked through, about 10 to 15 minutes depending on the heat of your grill.
Before serving, add the precooked chicken, the remaining 2 teaspoons of garam masala
powder, and salt to the masala sauce. Simmer for 7 to 10 minutes, stirring to prevent
sticking. Just before removing from heat, stir in the cream and fenugreek. Present with the
basmati rice.
------------------

Recipe By :
Curry Tikka Masala
*Indian

-------- ------------ --------------------------------
1 cup yogurt
125 grams ginger / garlic paste
10 teaspoons red chilly paste
5 teaspoons black salt
4 pounds cooked chicken tikka cubes
200 grams chopped onion
200 grams white butter
10 grams red chili paste
100 milliliters tomato ketchup
200 milliliters tomato puree
50 grams cashew nut paste
100 milliliters fresh cream
5 grams dry fenugreek leaves
1. Marinate the chicken cubes in the in the mixture of the above ingredients up to and
including the black salt, for at least for 6 to 8 hours (Important). Add Salt to taste
2. Grill this chicken cubes on skewers over a charcoal grill(must) in India we use tandoori
oven for grilling. it gives the smoke flavor.
3. the chicken cubes must me not fully cooked, should be juicy.
Chicken Tikka Masala 1. Sauté the onion in the white butter till it become light golden brown.
2. then add all the dry powder and mix it well ,add ginger garlic paste cook it for some time.
3. Add chili paste mix it thoroughly, then cashew nut paste , tomato puree and tomato
ketchup. Cook over a small fire and keep stirring till it become a solid consistency.
4. Add chicken tikka cubes mix it well .then add garam masala powder and salt. Let it cook
for some time ,keep stirring to avoid sticking at the bottom but gently.
5. Finally finish it with cream before removing from fire just add the crushed fenugreek
leaves.
------------------
Recipe By :
Curry Tikka Masala
*Indian

-------- ------------ --------------------------------
1/2 onion -- coarsely chopped
3 tablespoons tomato puree -- (paste)
1 1 in piece root ginger -- chopped
2 garlic cloves crushed
1 1/2 pounds boneless chicken
salt & pepper
***MASALA SAUCE***
2 tablespoons ghee
1 onion -- sliced
1 tablespoon black onion seeds
2 fresh green chilies -- chopped
1 7 ounces can tomatoes
1/2 cup natural yogurt
1 tablespoon fresh mint -- chopped
2 tablespoons lemon or lime juice
Combine the onion, tomato puree (paste), cumin , ginger, lemon juice, garlic, chili powder
and salt and pepper in a food processor or blender and then transfer to a bowl. Alternatively,
grind the cumin in a pestle and mortar and transfer to a bowl. Finely chop the onion and
ginger and stir into the bowl with the tomato puree, lemon juice, salt and pepper, garlic and
chili powder.
Cut chicken into 4 cm / 11/2 in. cubes. Stir into the bowl and leave to marinate for 2 hours.
Heat the ghee in a large saucepan, add the onion and stir over a medium heat for 5 minutes.
Add the onion seeds, garlic and chilies and cook until fragrant. Add the tomatoes, yogurt and
coconut milk, bring to the boil, then simmer for 20 minutes.
Meanwhile, divide the chicken evenly between 8 oiled skewers and cook under a preheated
very hot grill for 15 minutes, turning frequently. Remove the chicken from the skewers and
add to the sauce. Stir in the fresh coriander, mint, lemon or lime juice and garam masala.
PS: re Garam Masala ... This is a ground aromatic spice mix that generally includes
cardamom, cinnamon, cumin, cloves, peppercorns, and nutmeg. It may be used during and
towards the end of cooking or sprinkled over dishes as an aromatic garnish just before
serving. You can buy this spice ready mixed or make your own quite simply by finely
grinding together 1 tsp each of black peppercorns and cumin seeds with 1 tbsp cardamom
seeds, 8 whole cloves, a 2 in piece of cinnamon stick and about 1/4 tsp freshly grated
nutmeg. The mixture should be stored in an airtight container and used within 3 weeks. This
quantity makes about 3 tablespoons
------------------
Recipe By :
Curry Tikka Masala
*Indian

-------- ------------ --------------------------------
1 teaspoon chopped fresh ginger
salt
fresh ground black pepper
8 small chicken breasts
-- skinned, boned, cubed
2 onions -- thinly sliced
1 teaspoon turmeric
8 ounces natural yogurt
1 green chili -- de-seeded and
-- chopped
1. Put lime juice, ginger, garlic, chili powder, half the coriander, salt and pepper into a bowl
and mix well together. Add chicken and toss well. Cover and leave in a cool place
overnight.
2. Thread the chicken pieces onto skewers and cook for 10 - 15 minuets until cooked
through.
3. Meanwhile, heat oil in a frying pan and cook onion for about 10 minuets until golden
brown, Add the turmeric and cook for a minute.
4. Remove from heat and add yogurt, remaining coriander and chili. Stir over a low heat for
a few minutes until sauce thickens.
5. Remove chicken pieces from skewers and stir into yogurt.
6. Heat for about 5 minutes and serve.
------------------
Recipe By :
Curry Tikka Masala
*Indian

-------- ------------ --------------------------------
6 chicken thighs or breasts -- skinless boneless
salt to taste
4 tablespoons lemon juice -- up to 6
1 table spoon butter for basting
2 tablespoons heavy cream -- (optional)
2 teaspoons garam masala / curry powder
1/4 teaspoon saffron -- (optional)
2 drops red and orange food color
***FOR THE GRAVY***
2 tomatoes -- chopped fine
1 medium onions -- chopped fine
2 tablespoons oil
1/2 teaspoon coriander powder
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 cup milk
1. Make deep incisions in the chicken with a knife, approximately 2 to 3 inches apart. Make
a paste of the salt, red chili powder and lemon juice and rub over the chicken evenly. Keep
aside for 15 minutes. Wash hands immediately.
2. Whisk the yogurt in a large bowl, add the remaining ingredients and mix well. Rub the
chicken with this mixture. Keep aside for 20 minutes to an hour. Preheat oven to 350F.
Skewer the chicken on a skewer. Keep a tray underneath to collect the drippings. Bake in
the oven for 20 to 35 minutes.
3. Remove the chicken and baste with butter. Grill on a hot grill for another 10 minutes till
golden brown. This step is optional, but will definitely flavor the dish.
For the gravy:
1. Heat the oil, when hot add the ginger garlic paste and sauté till golden brown.
2. Add the onions; sauté till golden brown in color on medium high. It is the caramelization
of the onions that brings the rich soft aroma and flavor to the dish.
3. Add the tomatoes and keep saluting till the oil starts to separate. This should take
another 5-8 minutes.
4. Add the cumin and coriander powders. Sauté for a few seconds.
Indian food can be enjoyed as much during the cooking process as during mealtime itself.
The aroma from cooking spices, herbs, onions, ginger, garlic, and chilies creates an aroma
that tantalizes the taste buds.
5. Now add the cooked chicken pieces. Sauté for a few more minutes. Tired of
saluting...That 's the trick to make your recipe turn out great. So don't quit now.
6. Add the salt and sugar, increase the heat and slowly stir in the milk, stirring constantly.
Let the chicken simmer on low for another 5-9 minutes. Garnish with Chopped cilantro
leaves and fried cashews.
Serve on a bed of plain rice.
Enjoy with lemon wedges and raw "red onion rings" soaked in vinegar and the mint chutney.
------------------

Recipe By :
Curry Tikka Masala
*Indian

-------- ------------ --------------------------------
***MARINADE INGREDIENTS***
2 tablespoons paprika
1 teaspoon mango powder -- (optional)
1 teaspoon chili powder or to taste -- (optional)
1 pinch red food coloring
1 lime. juice of
1 10 ounces th yogurt
salt to taste
***OTHER INGREDIENTS***
1 1/2 pounds chicken -- diced
6 cloves garlic
1 large onion -- very finely chopped
chicken stock or water
oil or ghee for frying
Grind the spices and mix with marinade ingredients. Immerse chicken in marinade and leave
in the fridge for 24 hours Heat Oil in a frying pan (skillet!) or wok until very hot Stir fry chicken
vigorously for about 5 minutes (you may need to do it in 2 batches, depending on the size of
your pan) Remove chicken and keep warm.
Fry onion and garlic until just browning and return chicken with any remaining marinade, plus
stock, plus more spices if you think the sauce needs it; an extra tsp of cumin and coriander
may 'lift' it a little.
Simmer until chicken is cooked and Sauce is nice and thick.
Serves 4 with rice.
------------------
Recipe By :
Curry Tikka Masala
*Indian

-------- ------------ --------------------------------
2 1/2 pounds boneless and skinless chicken -- cut into cubes
1/2 onion -- chopped
3 tablespoons tomato paste
1 inch ginger, fresh -- minced
salt and pepper
***MASALA SAUCE***
1 onion sliced
1 tablespoon onion seeds
2 fresh green chilies -- chopped
1 15 oz can tomatoes -- crushed
1/2 cup yogurt
When using fresh vegetables and herbs,
make sure they are washed thoroughly and
drained.
Combine all the chicken ingredients for the marinade in a food processor then transfer to a
bowl and stir in the chicken pieces and leave to marinate for a few hours. Alternatively, use
for the Marinade, 2 tbs. of ready made good quality Tikka Masala paste.
To make the sauce, heat the ghee in a large pan, add the onion and fry for few minutes then
add onion seeds, garlic and chilies, cook until fragrant. Add the tomatoes, yogurt and
coconut milk, bring to the boil, then simmer for 20 minutes.
Meanwhile, put the chicken pieces on skewers and cook under a hot grill for 15 minutes
turning them frequently, or fry the chicken in 1 tbs. of cooking oil till they are browned. Add
the cooked chicken to the sauce & simmer for few minutes more, add the fresh coriander,
lemon juice, and garam masala .
Serve with Basmati rice.
------------------

Recipe By :
Curry Tikka Masala
*Indian

-------- ------------ --------------------------------
1 1/2 pounds chicken breasts or thighs -- skinless boneless
***MARINADE***
1/2 onion chopped coarsely
3 tablespoons tomatoes pure
1 inch root ginger chopped
2 garlic cloves crushed
salt & pepper
fresh mint sprigs to garnish
***MASALA SAUCE***
2 tablespoons ghee
2 fresh green chilies -- minced
1 onion sliced
1 tablespoon black onion seeds
1/2 cup natural yogurt -- crushed
3 garlic cloves
2 tablespoons lemon/lie juice
1. Puree the onion, tomato puree, cumin, ginger, lemon juice, garlic, chili powder and salt
and pepper in a food processor. Then transfer to bowl.
2. Cut the chicken into 4 cm cubes. Stir into the bowl and leave to marinate for 2 hours.
3. Make the masala sauce. Heat the ghee in a large saucepan, add the onion and stir over
medium heat for five minutes. Add the onion seeds, garlic and chilies and cook until fragrant.
4. Add the tomatoes, yogurt and coconut milk, bring to the boil, then simmer for twenty
minutes.
5. Meanwhile, divide the chicken between 8 skewers and cook under a pre-heated very hot
grill for 15 minutes, turning frequently. Remove the chicken from the skewers and add the
sauce. Stir in the fresh coriander , mint, lemon or lime juice, add and garam masala. Serve
garnish with mint sprigs.
------------------
Recipe By :
Curry Tikka Masala
*Indian

-------- ------------ --------------------------------
***MARINATE FOR 1 HOUR***
2 1/2 pounds chicken -- boneless, skinless
2 teaspoons ginger and garlic paste
salt to taste
1/2 cup yogurt
***FOR THE GRAVY ***
1 onion chopped
2 teaspoons tomato puree
1 1/2 teaspoons chili powder
1 teaspoon ginger and garlic paste
salt to taste
3 teaspoons oil
coriander leaves finely chopped for
-- garnish
1 teaspoon cream optional for garnish
After one hour put this on skewers and grill till cooked. Or u can put it on a pan and let the
flame be low or even bake it till done.
Heat oil in a vessel, fry onions and add ginger and garlic paste. Let it fry well till the oil
separates.
Then add all the powdered masala, and the tomato puree, salt to taste add a little water and
let the gravy thicken.
Then add the chicken pieces and cook for a while, finally when the gravy is thick, remove
from fire, serve in a dish and garnish with coriander leaves, and cream (optional).
Accompanied with rotis, or parathas.

------------------
Recipe By :
Appetizers Chicken
Tikka Masala *Indian

-------- ------------ --------------------------------
8 ounces finely chopped onions
1 teaspoon finely grated root ginger
1 teaspoon crushed garlic
4 ounces liquid made up of reserved cooking
-- juice and warm water
a pinch of tandoori coloring -- (optional)
10 ounces single cream
1 1/2 ounces ground almond
Melt the ghee or butter over medium heat and fry the onions until they are soft but not brown.
Add the cumin, coriander, garam masala and chili powder and fry for 1 minute.
Add the ginger and garlic and cook for 1-2 minutes. Add the spiced liquid, cover the pan and
let the contents bubble for 2-3 minutes. Stir in the salt, tandoori coloring and cream.
Re-cover the pan and let it all bubble gently for 10 minutes.
Add the cooked tikka and ground almonds. Stir and mix well. Cover and simmer for 5-6
minutes. Stir in the lemon juice and remove from heat.
Serve with Kesari Chawal.
------------------

Recipe By :

-------- ------------ --------------------------------
***MARINADE***
1 teaspoon mango powder -- (optional)
1 teaspoon chili powder -- to taste)
1/8 teaspoon red food coloring
1 lime, juice of
1 10 ounces th yogurt
salt to taste
1 1/2 pounds chicken -- diced
1 large onion -- very finely chopped
chicken stock or water
oil or ghee for frying
Method: Grind the spices and mix with marinade ingredients Immerse chicken in marinade
and leave in the fridge for 24 hours Heat Oil in a frying pan (skillet!) or wok until very hot
Stir fry chicken vigorously for about 5 minutes (you may need to do it in 2 batches,
depending on the size of your pan) Remove chicken and keep warm.
Fry onion and garlic until just light brown and return chicken with any remaining marinade,
plus stock, plus more spices if you think the sauce needs it; an extra tsp of cumin and
coriander may 'lift' it a little.
Simmer until chicken is cooked and sauce is nice and thick.
Serve with basmati rice.
------------------
Chicken Velvet Soup
Recipe By : The James Whitcomb Riley Cookbook

Appetizers *Indian
Soups And Stews
-------- ------------ --------------------------------
6 tablespoons butter or margarine
1/2 cup milk
3 cups chicken broth
1 dash pepper
6 tablespoons flour
1/2 cup light cream
1 cup fine chopped cooked chicken
1. In saucepan, melt butter or margarine. Blend in flour, then stir in milk, light cream and
chicken broth. 2. Cook over medium heat, stirring constantly, until mixture thickens and
comes to a boil. 3. Reduce heat. Stir in finely chopped cooked chicken and dash of pepper.
4. Return soup to boiling and serve immediately. Makes about 5 cups of soup.
NOTES : This recipe was a standard at the famous Tea Room of L.S. Ayres' Department
Store in Indianapolis. Ayres' opened for business in 1907. In the store's early years it was
thought that food was served from informal food stands before the Tea Room opened in
1929. The Tea Room was closed in 1991 and the original downtown Ayres' store was closed
in January 1992.
------------------
Chicken Vindaloo - 1
Recipe By :

-------- ------------ --------------------------------
1/3 cup white wine vinegar
6 large garlic cloves -- peeled
3 tablespoons chopped fresh ginger
1 1/2 tablespoons curry powder
2 tablespoons ground cumin
1/4 teaspoon dried crushed red pepper -- (generous)
2 tablespoons yellow mustard seeds
2 pounds skinless boneless chicken thighs -- (about 10) cut into
-- 1 to 1 1/2 inch pieces
2 1/2 cups chopped onions
1 14 1/2 ounce diced tomatoes in juice -- up to 16
1 cinnamon stick
1/2 cup chopped fresh cilantro
Place first 8 ingredients in blender. Add 1 tablespoon mustard seeds and blend until smooth.
Transfer spice mixture to large bowl. Add chicken and 2 tablespoons oil and toss to coat
well.
Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add onions and
sauté‚ until golden, about 5 minutes.
Add chicken mixture and stir 3 minutes to blend flavors. Add tomatoes with their juice and
cinnamon stick; bring to a boil. Reduce heat; cover and simmer until chicken is tender,
stirring occasionally, about 30 minutes.
Season chicken mixture to taste with salt and pepper. Mix in remaining 1 tablespoon
mustard seeds.
Simmer uncovered until liquid is slightly thickened, about 8 minutes. Remove cinnamon
stick. Stir in cilantro and serve.
------------------
Chicken Vindaloo - 2
Recipe By :
Vindaloo Dressings
*Indian

-------- ------------ --------------------------------
2 teaspoons cumin seeds -- whole
1 teaspoon peppercorns -- black
1 teaspoon cardamom seeds
cinnamon -- three inch stick
1 1/2 teaspoons whole black mustard seeds
1 teaspoon whole fenugreek seeds
5 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon brown sugar -- light
2 large yellow onions -- peeled, cut in half
-- rings
6 tablespoons water
ginger -- fresh, peeled,
-- 1 inch cube,
-- coarsely chopped
10 garlic cloves -- , coarsely chopped
1 tablespoon coriander seeds -- ground
2 pounds chicken breast -- no skin, no bone
-- cut in bite-sized
-- pieces
8 ounces tomato sauce
1/2 pound new potatoes
- peeled and quartered
Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and
fenugreek seeds together in a spice grinder. In a small bowl, combine ground spices,
vinegar, salt, cayenne pepper and brown sugar. Set aside. Heat oil in large saucepan over
medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. Remove
onions with a slotted spoon and put them in a blender. Turn off the heat, but do not discard
the oil.
Add about 3 tablespoons water (or more if necessary) to the onions and blend until you have
a smooth paste. Add this onion paste to the spices in the bowl. This mixture is the vindaloo
paste. Put the ginger and garlic in a blender. Add about 3 tablespoons water and blend until
you have a smooth paste. Heat the remaining oil in the saucepan over medium heat. When
hot, add the ginger, garlic paste. Stir until the paste browns slightly. Add the coriander and
turmeric. Stir a few seconds.
Add the chicken, a little at a time, and brown lightly. Add the vindaloo paste, tomato sauce
and potatoes to the chicken in the saucepan. Stir and bring to a slight boil. Cover the
saucepan, reduce heat to low and simmer for about an hour, or until potatoes are tender.
Serve over rice.
------------------
Chicken With Pumpkin Seed Sauce
Recipe By :
Appetizers Chiles
*Indian

-------- ------------ --------------------------------
4 pounds roasting chicken
4 cups hot chicken stock -- or more if needed
3/4 cup pumpkin seeds
8 black peppercorns
2 tomatillos -- or green tomatoes
(2 to 3)
2 hot green chilies -- (jalapeno or
-- serrano), up to 4
roasted -- peeled, and seeded
4 green onions -- with tops
2 cloves garlic -- mashed
2 tablespoons chicken fat -- or lard
1 bunch young radish leaves -- or mustard greens
2 large romaine lettuce leaves
4 sprigs fresh coriander -- (cilantro)
Put whole chicken in a casserole, cover with the stock, and bring to a simmer. Cover pot and
poach chicken just below the simmering point over very low heat or in a very low oven (275
degrees) for 1 hour. Remove chicken from stock and let it cool enough to carve it.
Toast the pumpkin seeds together with the peppercorns and cumin in a hot ungreased skillet
about 5 minutes, stirring constantly to prevent scorching. Put into a blender and grind fine.
Remove outer husks from the tomatillos, put them in a pan with cold water to cover, and
bring to a simmer. Simmer 10 minutes, drain, then add them to the blender with 1/2 cup of
their liquid and blend to a smooth thick puree. Chop all the remaining ingredients and add
them to the blender. Add chicken stock, if needed, to thin the puree. Pour sauce into the
skillet and simmer about 10 minutes to evaporate some of the liquid.
Carve chicken in 4 or more pieces and add to the sauce, coating the pieces well. If possible,
let chicken sit overnight in the sauce so that the seasoning permeates and the hotness of the
chili diminishes. Reheat gently so that sauce does not boil. Serve hot or at room
temperature. Posted by bobbi744@sojourn.com
------------------
NOTES : If the Indians of the Americas gave Spain its first turkey, Spain gave the Indians
their first domesticated chicken. The results of such culinary crossing are birds of both kinds
simmered in rich sauces called mole. The word means a mixture of any kind, and one of the
best mixtures is made of Indian squash or pumpkin seeds to flavor Spanish chicken. The
sauce below would be called a green mole, or mole verde, because it has everything green
about it: green pumpkin seeds, green chilies, green Mexican tomatillos, and even radish and
romaine greens. The flavor is as gentle and unusual as the color

Chicken With Tomatoes And Garam Masala
Recipe By : Madur Jaffries' Indian Cooking

Curry Spices And Pastes

-------- ------------ --------------------------------
2 bay leaves
1/4 teaspoon whole peppercorns
2 medium onions -- peeled and minced
6 cloves garlic -- peeled and minced
1 1 inch cube ginger peeled and minced
6 medium tomatoes* -- peeled and finely
-- chopped
3 pounds chicken pieces -- skinned
1/8 teaspoon cayenne powder -- to 1/2
* canned tomatoes may be substituted
Heat oil in a large, wide pot over a medium-high flame. When hot, put in the cumin seeds,
cinnamon, cardamom, bay leave, and peppercorns. Stir once and then put in the onions,
garlic and ginger.
Stir this mixture around until the onion picks up brown specks. Now put in the tomatoes,
chicken, salt, and cayenne pepper.
Stir to mix and bring to a boil. Cover tightly, turn heat to low and simmer for 25 minutes or
until chicken is tender. Stir a few times during this cooking period.
Remove cover and turn up heat to medium. Sprinkle in the garam masala and cook, stirring
gently for about 5 minutes in order to reduce the liquid somewhat.
------------------
Chicken With Whole Spices
Recipe By :
Appetizers *Indian
Chicken

-------- ------------ --------------------------------
2 1/4 pounds chicken pieces
1 1/2 inch cub root ginger -- peeled and finely
-- chopped
2 whole dried red chillies -- up to 3
2 2 inch long cinnamon sticks -- broken up
2 black cardamoms -- split open the top
-- of each pod
4 whole cloves
10 whole allspice seeds
1 teaspoon paprika
5 floz warm water
2 ripe tomatoes -- skinned and chopped
2 fresh green chillies -- whole
1 tablespoon ground almonds
Cut each chicken piece - separate leg from thigh and cut each breast in
two.
Heat the oil over medium heat and fry the cumin seeds until they pop then
add the onions, ginger, garlic and red chillies. Fry until the onions are
soft but not brown, stirring frequently.
Add the cinnamon, cardamom, cloves and allspice, stir and fry for 30
seconds.
Stir in the turmeric and paprika and immediately follow with the chicken.
Adjust heat to medium high and fry the chicken until it changes colour,
5-6 minutes, stirring frequently.
Add the water and salt. Bring to the boil. Cover the pan and simmer
until the chicken is tender, about 30 minutes.
Add the tomatoes, green chillies and the ground almonds. Stir and mix
well. Cover the pan and simmer for a further 6-8 minutes.
Stir in half the coriander leaves and remove the pan from the heat.
Transfer the chicken to a serving dish and garnish with the remaining
coriander leaves.

------------------
Chickoo Halwa
Recipe By :
*Indian

-------- ------------ --------------------------------
6 chickoos
1/2 teacup milk
1/4 cup sugar -- up to 1/3, up to
150 grams khoya or milk powder made paste.
2 drops cochineal -- (essence) (2 to 3)
1 tablespoon ghee
Peel and mash chickoos or blend.
Add milk and boil in heavy saucepan.
When slightly thick add khoya and cook, stirring continuously.
Add sugar and ghee. Cook on low turning continuously till ghee oozes.
Garnish with almond or walnut in centre of the halwa.
------------------
Chickpea Curry - 1
Recipe By :
Categories : Curry Main Dish
Appetizers *Indian

-------- ------------ --------------------------------
1 cup cooked chickpeas (channa dal)
2 large onions
2 dried red chiles
1/4 pound ginger
3 garlic cloves
1 teaspoon cumin
salt -- to taste
1 medium tomato
Peel and cut onion. Cut ginger into small pieces. Put these ingredients, along with garlic
cloves, mustard powder, and cumin powder in a blender. Blend into a paste.
Cut tomato into small pieces.
Over a medium heat add oil to a pan. Sauté the condiments.
When the spices become thick add cut tomato. Stir and cook for 5 minutes.
Add cooked chickpeas. Turn over contents of pan. Add 2 tablespoons of water and salt.
Add cinnamon powder and turmeric powder. Stir the pan. Cook for 8 to 10 minutes.
Serve hot or warm.
------------------
Chickpea Curry - 2
Recipe By : Under Pressure

Categories : Lentils East Indian
Appetizers *Indian
-------- ------------ --------------------------------
1 tablespoon butter
2 teaspoons grated ginger
1 dash cayenne pepper -- optional
1 stick cinnamon
1/4 cup red bell pepper -- diced
1 quart water
1/2 teaspoon salt
1 1/2 cups dried chickpeas
4 cups cooked rice
Heat butter in cooker. Add cumin seeds and sizzle for 5 seconds. Stir in the remaining
ingredients, except the rice. Lock the lid in place and over high heat bring to high pressure.
Adjust heat to maintain and cook for 35-40 min. Reduce pressure with a quick-release.
Remove the lid tilting it away from you. If not done cook longer.
Serve over rice or puree it like hummous.
------------------
Chickpea Curry - 3
Recipe By :
*Indian

-------- ------------ --------------------------------
1 cup cooked chickpeas (channa dal)
2 large onions
2 dried red chiles
1/4 pound ginger
3 garlic cloves
1 teaspoon cumin
salt -- to taste
1 medium tomato
Peel and cut onion. Cut ginger into small pieces. Put these ingredients, along with garlic
cloves, mustard powder, and cumin powder in a blender. Blend into a paste.
Cut tomato into small pieces.
Over a medium heat add oil to a pan. Sauté the condiments.
When the spices become thick add cut tomato. Stir and cook for 5 minutes.
Add cooked chickpeas. Turn over contents of pan. Add 2 tablespoons of water and salt.
Add cinnamon powder and turmeric powder. Stir the pan. Cook for 8 to 10 minutes.
Serve hot or warm.
------------------
Chickpea Ragout With Vegetables (india)
Recipe By : Sahni's Introduction to Indian Cooking

Appetizers *Indian

-------- ------------ --------------------------------
1/2 cup finely chopped cucumber -- peeled
1/2 cup finely chopped red onion
1 cup plain yogurt
1 teaspoon crushed red-pepper flakes
1 cup chopped onions
1 medium zucchini -- cut into 1" pieces
1 red or green bell pepper -- cored
and cut into 1" pieces
3 cups cooked chickpeas -- approximate
1 1/2 cups chopped tomatoes -- peeled
and mixed with
OR sub. 1+1/2 cups canned italian-style
plum tomatoes in puree
kosher salt
black pepper
In a medium mixing bowl, combine the cilantro, cucumber, red onion and yogurt. Mix well,
transfer to a small serving bowl and refrigerate until needed.
In a large saute pan, heat the oil over medium-high heat, and add the cumin, fennel, pepper
flakes, coriander and onions. Saute until the onions are lightly browned, about 8 minutes.
Add ginger. zucchini and bell pepper, and mix well. Pour one-third cup water over the
vegetables, cover and reduce heat to low. Simmer until vegetables are cooked but still firm,
about 5 minutes.
Fold in the chickpeas and tomatoes. Increase heat to medium high, and cook uncovered
until the ragout is heated through and the sauce is thick, about 5 minutes. Season with salt
to taste, and a generous sprinkling of black pepper.
Serve stew ranished with cilantro-yogurt mixture and accompany with flat bread.
Notes: To serve: topped with yogurt mixed with diced cucumber, red onion and cilantro;
toasted pita. REF Julie Sahni's Introduction to Indian Cooking by Julie Sahni. Paperback,
Ten Speed Pr March 1998, ISBN: 0898159768
------------------
Chickpea Salad
Recipe By : World of the East Vegetarian Cooking, Madhur Jaffrey

Categories : Dressings Vegetarian

-------- ------------ --------------------------------
4 1/2 cups garbanzo beans -- cooked
3/4 teaspoon salt
2 teaspoons cilantro -- minced
1 fresh hot green chili -- minced
Pour contents of chickpea cans or home-cooked chickpeas into a saucepan. Bring to a boil.
Drain, discarding liquid. [You can skip this step if you've just cooked your chickpeas].
In a serving bowl, combine chickpeas with the other ingredients. Mix well and set aside,
unrefrigerated, for 1 hour. Mix again. Serve cold or at room temperature.
------------------
Chickpea Vindaloo
Recipe By : Steven Raichlen's High-Flavor Low-Fat Vegetarian

*Indian

-------- ------------ --------------------------------
2 teaspoons minced fresh ginger
1 cinnamon stick
1 bay leaf
1/4 teaspoon cayenne -- * (1/4 to 1/2)
2 cups thinly sliced mushrooms
2 ripe tomatoes -- peeled, seeded, and
-- chopped
3 tablespoons wine or cider vinegar -- (3 to 4)
2 cups cooked chickpeas -- ***
2 potatoes -- peeled and diced,
-- ~2c
1 tablespoon tomato paste -- **
1/2 cup nonfat yogurt
* 1/2t was barely hot; try 1tsp next time. *** 1 can 1. Heat the oil in a large saute pan. Cook
the onion over medium heat for 2min. Stir in the ginger, garlic, cumin, turmeric, cinnamon
stick, cardamom pods, bay leaf, and cayenne and cook for 2-3min longer, or until the onion is
very soft.
2. Increase the heat to high and stir in the mushrooms and tomatoes. Cook for 2-3min, or
until most of the mushroom liquid has evaporated. Stir in the vinegar and bring to a boil.
3. Stir in the chickpeas, the pots, 2c vegetable stock, the tomato paste, the yogurt, the salt,
and the pepper.
Simmer the vinadloo for 10min, or until the pots and chickpeas are tender. Add stock as
necessary to keep the stew moist. Just before serving, correct the seasoning, adding
vinegar, salt, or cayenne.
Vindaloo should be very highly seasoned. Serve over basmati rice with dollops of yogurt and
sprigs of cilantro.
------------------
Chickpeas With Chiles, Garlic And Potatoes
Recipe By :
*Indian

-------- ------------ --------------------------------
1/4 cup water
2 jalapenos -- seeded and sliced
3 19 oz cans chickpeas -- drained
6 potatoes -- peeled,
-- cut into small cubes
2 8 oz cans tomato sauce
2 cups water
salt to taste
Process garlic in a food processor with 1/4 cup water until processed into a smooth paste.
Heat a large skillet, wok or soup pot over medium high heat. Add garlic paste and cook for a
couple of minutes. Add more water if it dries out too much. Add cumin seeds and stir for 1
minute.
Add tomato sauce, stir and cook for 2 more minutes.
Add remaining ingredients. Stir. Bring to a boil. Reduce heat to simmer. Cover and cook
for about 30 minutes or until potatoes are done.
Adapted this from Madhur Jaffrey's Asian Vegetarian Cookbook.

------------------
Chickpeas With Garlic, Tomatoes and Green Chilies
Recipe By : Madhur Jaffrey's "World-of-the-East Vegetarian Cooking"

*Indian

-------- ------------ --------------------------------
18 cloves garlic -- (up to 24), peeled
2 teaspoons whole cumin seeds
2 cups tomato sauce -- (canned or homemade)
6 1/2 cups cooked chickpeas -- (or), drained
3 cans garbanzo beans -- (20 oz)
6 medium potatoes -- (boiled & peeled),
-- cut in 3/4" cubes
1 1/2 teaspoons salt -- (or more)
1 teaspoon ground amchoor or lemon juice
Put the garlic into the container of a food processor or blender. Add 1/4 cup water and blend
until you have a smooth paste.
Heat the oil in a 10-inch-wide, heavy pot over a medium-high flame. When hot, put in the
cumin seeds. A few seconds later, put in the garlic paste. Fry for about 2 minutes, stirring all
the time. Add the tomato sauce. Keep stirring and cook for another minute. Add the drained
chickpeas, diced potatoes, 2 cups water, salt, green chilies, ground cumin, lemon, and
cayenne. Stir gently and bring to a simmer. Cover, turn heat to low, and simmer gently for
20 minutes.
vegetarian resource: http://eserver.org/recipes/chickpeas-and-potatoes.txt
Note: This dish may be served with almost any Indian meal, accompanied by a green
vegetable, a yogurt relish and a bread. Or try a bowl of these chickpeas, some pita bread,
and a quick cucumber and yogurt combination.
------------------
Chile Coconut Powder (Kobbhari Khara Podi)


-------- ------------ --------------------------------
10 red chiles
1 tablespoon Bengal gram dal -- (channa dal)
1 tablespoon peeled broken black gram dal -- (urad dal)
1/4 dry coconut
2 tablespoons oil
Fry masala. Cool. Strain and grind along with coconut to make a fine powder.
------------------
Chile Lima Beans With Fresh Dill (Dalna)
Recipe By : Laxmi Hiremath, writing in the San Francisco Chronicle

Categories : East Indian Curry
*Indian

-------- ------------ --------------------------------
1/4 cup large dried lima beans
1/2 tablespoon light vegetable oil
2 garlic cloves -- peeled,
- crushed
1 half-inch piece fresh
- ginger -- peeled
2 tablespoons flaked coconut
2 1/2 cups water
1 tablespoon chopped fresh dill
Dalnas are the ingenious creations of cooks from Orissa, in eastern India. Traditionally, the
dish is prepared with yellow mung beans, but I have created this recipe using readily
obtainable large lima beans. To round out the menu, accompany this robust stew with rice
pilaf.
Rinse lima beans. Soak in water to cover for 6 hours, or overnight. Drain and rinse again.
Set aside.
Heat oil in a small heavy skillet over medium-high heat. Add cumin, onion, garlic and ginger.
Stir and cook until onion starts to brown, about 4 minutes. Add tomato, coconut and cilantro,
reduce heat and cook until tomato is soft. Transfer to a blender, add 1/4 cup of the water
and blend until smooth. (If necessary, add more water to facilitate blending.)
Combine beans, tomato-onion mixture and remaining water in a heavy 2 quart saucepan.
Bring to a boil, reduce heat to medium, cover, and cook until beans are tender, but still hold
their shape, about 1 hour. Add cayenne, paprika and salt. Mix thoroughly. Garnish with
fresh dill.
------------------
Chile Pepper Information


-------- ------------ --------------------------------
1 cup text only
I see that there is a lot of confusion over the terms "chile" and "chile" and "chile powder" and
"powdered chiles". The correct spelling (in America) is always with one "L" in all the
variations.
Here is the straight scoop, from a certified (insane that is) Chile-Head.
The fruit of the pepper plant, is called the "chile" or "chile pepper". A bell, a jalapeno, a
cayenne, a serrano are all examples of a chile pepper.
"Chili" (spelled with an "i") is a concoction of ingredients that probably originated in Texas
that includes chile peppers, onions, meat, other spices and ingredients. [Texans do not put
beans in their chile, but we Californians do.]
"Powdered chiles" are simply dried chiles ground to a powder.
"Chili powder" is a combination of powdered chiles and other spices, almost always including
some cumin.
The pepper plant is in the Nightshade family (along with tomatoes) and all peppers are
members of the Capsicum genus. There are, as of today, 26 species of Capsicum
described. Of these, most are not edible. The five most common species of edible peppers
are:
Capsicum annuum (Bells, Cayenne, Jalapenos, New Mexican, Anaheims)

C. baccatum (Aji peppers from South America)
C. chinense (Habanero and Scotch Bonnets)
C. frutescens (Tabasco peppers)
C. pubescens (South American rocoto peppers).
The different chile peppers (Bells, Cayenne, Jalapenos, New Mexican, Anaheims) within a
species are referred to as "cultivars".
How hot are chile peppers?
The most popular scale for measuring the heat of chile peppers is the scale of Scoville Heat
Units.
Bell pepper or pimento on this scale is rated 0

Anaheim is rated 500 to 2,500
Jalapeno is rated 2,500 to 5,000
Serrano is rated 5,000 to 25,000
Cayenne is rated 30,000 to 50,000
Thai is rated 50,000 to 100,000
Scotch Bonnet or Habanero is rated 150,000 to 350,000
Red Savina Habanero is rated 300,000 to 500,000
The pure Capsaicin extract is rated 15,000,000 to 16,000,000

Pepper spray is the pure extract diluted with water.
If you would like more information about chile peppers, visit the Chile-Heads Home Page:
http://neptune.netimages.com/~chile/
And read the Chile-Heads FAQ: http://easyweb.easynet.co.uk/~gcaselton/chile/faq.html
------------------
Chile Pickle
Recipe By :

-------- ------------ --------------------------------
1/2 tablespoon salt
3/4 cup apple cider vinegar
4 teaspoons sugar
1 teaspoon turmeric
1/2 cup sesame oil
1/2 cup mustard oil
1 heaped tablespoon garlic paste
1 heaped tablespoon ginger paste
2 teaspoons chile powder -- (or to taste)
1/8 teaspoon asafetida -- (hing)
red food color
1 teaspoon powdered mustard seeds
1 teaspoon powdered white cumin seeds -- (jeera)
1 teaspoon powdered fenugreek seeds -- (methi)
1 1/4 pounds fresh jalapeno chiles*
* If jalapenos are not available then Serrano or some other soft skinned species of chile - but
not Habanero - it is too hot for pickle.
Slit chiles length-wise in two after removing stems.(Seeds may be removed. I don't!)
Thoroughly coat chiles with salt in a non metallic dish, cover with cling-wrap and let stand
overnight.
Drain accumulated liquid and discard.
In a fry pan heat both the oils add all of the above ingredients except chiles, vinegar and
sugar.
Brown well under medium heat stirring frequently. (About five minutes)
Add chiles and mix to coat the chiles.
Add sugar and 1/4 cup of the vinegar
Continue to heat and add vinegar a little at a time as it gets absorbed.
Reduce heat to simmer and cook for about 1/2 hour until all vinegar is absorbed and the
chiles change color.
Cool and bottle in sterilized Jar/s.
NOTE. Jalapenos, because of their soft skin, give the best results. The pickle can be stored
un-refrigerated for several months. The above spices and oils are available at Indian stores.
Source: Burjin
------------------
Chili Chicken
Recipe By : http://www.recipe-a-day.com
Chiles *Indian

-------- ------------ --------------------------------
***MARINADE INGREDIENTS***
1 cup plain yogurt
1/2 cup onions -- coarsely chopped
1 teaspoon peppercorns
1 teaspoon timur -- (szechwan pepper)
2 fresh red chilies
salt to taste
***INGREDIENTS***
1 1/2 pounds skinless boneless chicken breast
3 dry whole red peppers
1 teaspoon fresh ginger -- finely grated
2 red chilies -- minced
salt -- to taste
1 cup tomatoes -- chopped
1 cup chicken broth
1/2 cup green onion -- cut in 1-in lengths
Full Name: Nepali Spiced Grilled Chicken Saut‚ed in Tomato-Chili Sauce In a blender
combine yogurt, lemon juice, onions, cumin seeds, peppercorns, timur, red chilies, mustard
oil, and salt. Blend to form a smooth paste. Pour the marinating paste over the chicken in a
large bowl. Mix well, cover, and let marinate for at least four hours. Grill the marinated
chicken on a charcoal grill, occasionally turning until cooked through, about 7 minutes. Cut
grilled chicken into 1-inch strips. In a sauce pan over medium heat, warm 2 tablespoons of
mustard oil. Fry dry whole red peppers until dark. Add turmeric and stir for 15 seconds. Add
onions, and saut‚ over medium heat until brown. Add garlic, ginger, red chilies, cumin,
coriander, black pepper, and salt to the onion mixture. Saut‚ for 30 seconds, then add
tomatoes and chicken broth.
Reduce the heat to simmer and let the tomato-onion mixture cook for about 10 minutes, until
thickened. Transfer grilled chicken strips to the sauce; stir well. Cook for another 10 minutes
to evaporate excess liquid so that the chicken pieces are coated with the sauce. Adjust
seasoning with salt and pepper. Garnish with green onions. Serve with rice, or roti. Kitchen
Staff Tips: Roti is a flat, round, whole-wheat bread and is traditionally served with curries. It
can accompany every meal and can be eaten alone or as a side dish.
Roti can be wrapped around meat or vegetable dishes or they can be torn off with the fingers
and dipped. If you have a ethnic grocery featuring Indian cookery, we recommend you pick
up some Roti because it makes a fantastic service with today's recipe.
------------------
Chili Mashed Potatoes With Fried Ginger
Recipe By : Vegetarian Table: India

Appetizers Chiles
*Indian

-------- ------------ --------------------------------
4 large baking potatoes -- or more
peeled -- cut into 1" cubes
1 1/2 cups buttermilk
OR yogurt
1 jalapeno pepper -- seeded and chopped
OR more jalapeno pepper -- to taste
1/4 cup ghee
OR substitute unsalted butter
1 1" piece fresh peeled ginger -- minced
Cook potatoes in large sauce pan of boiling water to cover until tender, 15 minutes. Drain,
return to pan. Mash coarsely with potato masher. Add buttermilk and jalapeno(s); mash until
smooth. Season with salt and pepper. Heat butter or ghee and ginger in small pan over
medium heat. Cook, stirring occasionally, 3 minutes. Stir into potatoes; garnish with cilantro.
6 servings.
The Vegetarian Table (Vegeterian Table Series) by Yamuna Devi; Hardcover, Chronicle,
May 1997. Photos. ISBN: 0811811441
------------------
Chillah
Recipe By :
Categories : *Indian Breads
Snacks

-------- ------------ --------------------------------
***THE BATTER***
salt
2 3/4 cups besan -- (gramflour)
2 teaspoons jeera -- (cumin seeds)
1/4 teaspoon asafetida*
desi ghee -- (clarified butter)
-- to shallow fry
***THE TOPPING***
5 ounces paneer
2/3 cup onions -- (diced)
1/2 cup tomatoes -- (diced)
4 tablespoons taaza dhania -- (coriander); finely
-- chopped
2 green chillies -- (seed and finely
-- chopped)
* to be reserved in 45 ml (3 tbsp) of water
The besan: Sift along with salt into a bowl, add cumin seeds and red chillies, mix well.
The batter: Mix the dissolved asafetida and 540 ml (2 1/4) cups of water with the besan
mixture and make a batter of pouring consistency. Divide into 16 equal portions and keep
aside.
The paneer: Grate, mash or dice it and divide into 16 equal portions.
The vegetables: Mix onions, tomatoes, coriander and green chillies in a bowl and divide into
16 equal portions.
Cooking
Heat just enough ghee in a small frying pan, spread a portion of the batter to make a
pancake with a four inch diameter and shallow fry over low heat for a few seconds.
Sprinkle a portion each of the paneer and vegetables on the pancake, sprinkle a little ghee
along the periphery and cook. Lift the pancake and if perforations are visible and the chillah
is lightly colored, flip it over.
Sprinkle another small quantity of ghee, cook for 45 seconds. Fold and remove to absorbent
paper to drain off the excess fat. Repeat the process with the remaining portions.
To serve
Remove to a dish and serve with coriander chutney or sounth and accompaniments of your
choice.
Serves: 4 Preparation time: 25 minutes Cooking time: 2 minutes per chillah
This recipe was contributed by Jiggs Kalra, who is well known around the globe as food
connoisseur, critic and one of the leading lights in the world of Indian cuisine.
------------------
Chilled Banana and Pistachio Rice Pudding
Recipe By : Gourmet magazine August 1996

Categories : Custards And Puddings Dressings
Fruit Grains
*Indian

-------- ------------ --------------------------------
1 cup long-grain basmati rice -- preferably sweet*
1/2 cup shelled natural pistachios
1 teaspoon ground cardamom
3/4 cup sugar
3 cups whole milk
2 cups heavy cream
2 bananas -- cut into 1/4-inch
-- dice
1/4 cup shelled natural pistachios -- for garnish
*available at East Indian markets
In a bowl soak rice in cold water to cover 30 minutes and drain in a sieve. Rinse rice under
cold water and drain.
In a small saucepan blanch pistachios in boiling water 3 minutes and drain in a sieve. Rinse
pistachios under cold water and pat dry. Rub off pistachio skins and chop pistachios coarse.
In a heavy 1-quart saucepan melt butter over low heat and cook cardamom, cinnamon,
nutmeg, and sugar, stirring, 1 minute. Add rice, milk, and cream and simmer gently,
uncovered, stirring occasionally, until rice is tender, about 18 to 20 minutes.
Cool pudding and transfer to a serving dish. Stir in pistachios and bananas. Chill pudding,
covered, at least until cold, about 4 hours, and up to 2 days. Garnish pudding with pistachios
and serve with a melon compote.
------------------
Chilled Cucumber Soup
Recipe By :
*Indian

-------- ------------ --------------------------------
2 medium cucumber which are juicy
1/2 piece ginger
1 small green chilli
2 tablespoon cream whipped smooth -- (2 to 3)
1 small spri finely chopped mint
1 teaspoon sugar
salt and pepper to taste
1 slice bread -- (1 to 2)
Chop cucumber onto large chunks
Grate ginger, keep aside.
Boil the cucumber in the water, till soft.
Let it Cool. Blend in a mixie
While blending add the bread, ginger and green chilli. Sieve.
Add sugar, salt
Chill for 2 hours
While serving, take in individual soup bowls
Carefully pour a swirl of cream, sprinkle freshly ground black pepper and
a tiny amount of chopped mint.
------------------
Chilled Pinwheel Sandwiches
Recipe By :
*Indian

-------- ------------ --------------------------------
Soft uncut bread one loaf
1 tablespoon green chutney
butter
1 cup finely chopped mixture of onions -- tomatoes and
-- cucumber
Cut the bread into long rectangles by cutting horizontally.
Hold each slice over boiling water for a few seconds to soften. Press
lightly with a rolling pin on a worksurface. Apply butter, then chutney
on each slice. Sprinkle the vegetable mixture all over sprinkle cheese
over it. Carefully roll from on end towards the other as tightly as
possible, without breaking the bread. Secure with toothpicks if required
to hold. Chill rolls for an hour in the fridge, wrapped in a moist cloth.
Remove toothpicks, cut into 1/2 circles and serve with spicy tomato sauce
and french fries.
------------------

Chilled Tomato Juice
Recipe By :
*Indian

-------- ------------ --------------------------------
4 tomatoes juicy and ripe
2 tablespoons sugar
3 glasses icecold water
salt to taste
pepper to taste
Halve or quarter tomatoes.
Add 1 cup water, boil for 2-3 minutes.
Cool very well.
Run tomatoes with sugar in mixie till smooth.
Sieve through a big holed strainer.
Skins should stay back, but seeds should go through.
Mix all other ingredients.
Use liberal helping of salt and pepper.
Chill refrigerator till required.
Just before serving:
Run briefly in mixie before serving for frothiness.
Serve immediately.
Making time: 15 minutes (excluding cooling time)
Makes: 5-6 glasses
Shelflife: 8-10 hours

------------------
Chilli Coconut Powder (kobbhari Khara Podi)

*Indian

-------- ------------ --------------------------------
10 red chillies
1 tablespoon bengal gram dal -- (channa dal)
1/4 dry coconut
2 tablespoons oil
Fry masala. Cool. Strain and grind along with coconut to make a fine powder.
------------------
Chilli Dhal (lentils)
Recipe By : Imran Chaudhary

Categories : Dals East Indian
Appetizers *Indian

-------- ------------ --------------------------------
115 gram split red lentils
50 grams small split yellow lentils
2 1/2 cups water
2 fresh green chillies -- chopped
***TOPPING***
1 small onion -- sliced
1/4 teaspoon mixed mustard & onion seeds
4 dried red chillies
1 tomato -- sliced
***GARNISH***
2 fresh green chillies -- seeded and sliced
1 tablespoon chopped fresh mint
1. Pick over the lentils for any stones before washing them several times. 2. Boil the lentils
in the water with the ginger, garlic, turmeric and chopped green chillies for about 15-20
minutes until soft. 3. Mash the lentil mixture down. The consistency of the mashed lentils
should be similar to that of a creamy chicken soup. 4. If the mixture looks too dry, just add
some more water. Season with the salt. 5. To prepare the "topping", heat the oil and fry the
onion with the mustard and onions seeds, dried chillies and sliced tomato for 2 minutes. 6.
Pour this "topping" over the dhal and garnish with fresh coriander, green chillies and mint.
------------------
Chilman Biryani
Recipe By :

-------- ------------ --------------------------------
500 gram lamb -- cubed
2 1/2 cups Basmati rice
water as required
1/2 teaspoon mace -- (javitri) powder
4 green cardamom
4 black cardamom
4 cloves
5 bay leaves
1 cup oil
3 1/3 tablespoons onions -- sliced
2 teaspoons salt
1 liter water
3 1/3 tablespoons brown onion paste
a few strands of saffron
2 teaspoons vetiver -- (kewra) water
4 tablespoons onions -- sliced and fried
-- until brown (60 g)
***FOR THE CHILMAN (PUFF) COVERING***
1/2 cup flour
1/2 cup butter
5 tablespoons water
WASH and soak the rice in water for one hour. Drain and boil in sufficient water with the
whole garam masala until three-fourths done. Remove from heat, drain and keep aside.
Heat oil in a pan, add onions and fry until brown. Add ginger-garlic paste with lamb pieces
and stir-fry for about 10 minutes. Add salt, chile powder and water and cook for about 20 to
25 minutes on medium heat.
Stir in the brown onion paste and cook until the lamb pieces are tender and the curry
thickens. Remove from heat.
To prepare the chilman (puff) covering: Mix butter into the flour. Add enough water and
knead to a smooth soft dough. In an oven proof handi (pot) place alternate layers of rice and
lamb curry. Sprinkle saffron, vetiver and the browned onions. Seal the handi (pot) with the
prepared puff covering and place in a moderately hot oven (150o C to 175o C) for 20
minutes or until the covering is cooked.
Remove and serve hot with raita.
------------------
NOTES : Lamb biryani cooked on low heat, covered with a rich puff
Chinese Hot and Sour Onions
Recipe By :
*Indian

-------- ------------ --------------------------------
2 large white onions
3 fresh red hot chillies
2 tablespoons oil
1 1/2 teaspoons white vinegar
1 1/2 teaspoons brown vinegar
3 pinches pepper powder -- (3 to 4)
1/4 teaspoon sugar
salt to taste
Peel and halve onions, chop into eight chunks each half.
Slice chillies thin and diagonally.

Heat oil, add chillies and onions, stirfry for 3-4 minutes.
Add all other ingredients, saute further 2 minutes.
Serve hot, with rice or bread.
Makes: 2-3 servings
------------------
Chivda
Recipe By :
*Indian

-------- ------------ --------------------------------
1/2 cup cornflakes for frying
1 tablespoon peanuts
2 teaspoons raisins -- cashews
2 green chillies chopped to 1/2" pieces
3 pinches citric acid powdered -- (3 to 4)
1/2 teaspoon sugar
salt to taste
oil for deep frying
Deep fry the cornflakes in hot oil till crisp but not brown.
Drain and place in wide plate.
Repeat for all flakes.
Next fry the peanuts, curry leaves, cashew, raisins, green chillies one at
a time.
Drain all well. Add to the fried flakes.
Sprinkle all the other ingredients over the flakes.
Mix well till masala is evenly coated, with hands.
Makes: 3 cups
Shelflife: 2 weeks
------------------
Choco-Coffee Pudding
Recipe By :

-------- ------------ --------------------------------
***FOR LAYER 1***
8 slices milk bread -- (6 if large)
1 tablespoon instant coffee
1 tablespoon drinking chocolate
1 tablespoon sugar -- (icing sugar)
3 tablespoons milk
1/4 tablespoon vanilla essence or cochineal
***FOR LAYER 2***
1/2 liter vanilla ice cream
1 tablespoon gelatine crystals
1/2 cup water
1 tablespoon curd
2 tablespoons sugar
1 tablespoon grated milk chocolate
chocolate sauce -- (optional)
Layer 1:
Break bread and place in a dry-grind mixie. Add the chocolate powder,
coffee, icing sugar and essence.
Blend to get fine crumbs. Rinse a casserole with cold water. Put the
crumbs in and press down evenly and lightly by hand. Sprinkle the milk
over it and allow to set in chiller for 1 hour.
Layer 2:
Take water in a thick crucible and sprinkle the sugar and gelatine over
it. Leave undisturbed for 5-7 minutes. Warm over very low flame or over
a hot griddle, stirring continuously till no crystals are left and water
is clear. Beat ice cream over a tray of chilled water of ice cubes. Add
curds, gelatine solution and stir, Keep stirring till thick and creamy.
Pour over the bread layer.
Allow to set in freezer and decorate with grated chocolate.
Serve with chocolate sauce.
------------------
Chole "Bill And Jim" (Chick Peas)
Recipe By :
Vegetables *Indian

-------- ------------ --------------------------------
1 15 oz. can chick peas -- (also called
-- garbanzo beans)
(progresso is a good brand.)
1 large onion chopped finely
2 medium sized potatoes -- (optional)
2 pods cardamom (remove seeds and discard hulls) -- (2 to 3)
vegetable oil
3 bay leaves
4 whole cloves
If you are using the potatoes, start boiling them in a saucepan. Let them boil for at least 15
minutes. After they are done, turn off the heat and let them stand in the water.
While the potatoes are cooking, heat the oil in a wide skillet until it is very hot. Add the
mustard seeds and wait until they start popping. Add bay leaves, cardamom and cloves.
Mix around for a while and then add onions. Waituntill the onion starts to turn golden before
adding the rest of the spices (except for the Garam Masala).
Add chick-peas with all the liquid. Cut up the potatoes into bite sized pieces and add to the
skillet. Add Garam Masala.
Continue stirring the chick-peas under medium heat for 5-7 minutes without covering.
Check the tenderness of the potatoes. If they are still too hard, add another 1/4 cup of water
and cook for another couple of minutes.
Salt to taste and serve.
This recipe is named after Bill Chiles and Jim Muller both of whom liked my concoctions well
enough that I started cooking this a lot. This is a real simple way of making chick peas. It
barely takes 15 minutes and the result is quite delicious. Ask Jim and Bill.
------------------
Chole - 1

*Indian

-------- ------------ --------------------------------
1 can chick peas
1 onion
1 tablespoon ginger
1 tablespoon garlic
1/2 can tomatoes
1/2 can tomatoes
1/2 teaspoon tamcon -- (tamarind extract)
Sauté onions, add garlic and ginger. Fry for about 5 minutes. Add tomatoes, and continue
frying. Add cumin, coriander and chile powders, and some salt. Fry for another 5 minutes.
Add chick peas, boil for a few minutes. Add garam masala, let mixture simmer. Separately,
boil tamcon in water until it dissolves. Add this to main mixture. Remove from stove. Serve
garnished with coriander leaves and lemon slices.
------------------
Chole - 2
Recipe By : http://www.indiaworld.co.in/open/rec/recipes/chole.html
Categories : Vegetables Dals
*Indian

-------- ------------ --------------------------------
1 cup kabuli channas
2 onions -- chopped
2 potatoes
2 tomatoes
1/2 teaspoon baking soda
1 tablespoon amchur powder -- (or)
1 lime or -- to taste , juice of
salt -- to taste
tomato and onion slices -- for decoration
chopped coriander and green chiles -- for decoration
1. Soak the channas overnight.
2. Add 1/2 teaspoon of soda bi-carb and cook in a pressure cooker.
3. Cut the potatoes and tomatoes into big pieces.
4. Heat the oil in a vessel and fry the potatoes until soft.
5. Remove the potatoes. In the same oil, add the onions and fry until golden brown.
6. Add the chile powder and fry again.
7. Add the boiled channas and salt.
8. After 5 minutes, add the garam masala, amchur (or lime juice) and black pepper powder
and cook for 2 minutes.
9. Add the potatoes and tomatoes and cook for 2 minutes.
Decorate with coriander, green chiles and slices of tomatoes and onions.
Serve hot with puris.
------------------
Chole Or Chane (Chickpeas Curry)
Recipe By :
*Indian

-------- ------------ --------------------------------
1/2 cup grated onion
1 tablespoon ginger garlic paste
2 cups canned -- drained chickpeas
1 teabag
1 tablespoon garam masala powder
2 brown cardamoms
4 cloves
4 peppercorns
1 teaspoon kala namak -- (black rock salt)
1/4 cup chopped coriander and mint leaves
2 teaspoons seeded and chopped green chiles
chopped coriander leaves
ginger -- julienne
tomato wedges
onion slices
This dish tastes well with any Indian bread or rice.
Place the teabag in about 1 1/2 - 2 cups of boiling water. Add the chickpeas to it. Leave for
a couple of hours (1 -8 hrs); until the chickpeas acquire a light brown color. Squeeze and
discard the teabag.
Heat oil in a pan. Add the cumin seeds, cloves, cinnamon, peppercorns, brown cardamoms.
When the cumin seeds splutter, add the grated onion.
Fry the onion until it is brown. Add the ginger garlic paste and fry a few seconds. Add the
mango, garam masala, coriander, cumin, red chile powders. Add a little more oil or some
chickpea liquid, if required and fry a few seconds.
Add the green chiles. Add the coriander and mint leaves.
Add the chickpeas, along with the liquid. Add the kala namak, salt, roasted cumin powder
and the tamarind juice.
Bring to a boil. Mash about 3 tablespoons of chickpeas and return to the pan. This will
thicken the gravy. Taste and adjust salt. Reduce heat and simmer for about 5 minutes, until
gravy reduces.
Serve hot, garnishing with chopped coriander leaves, ginger julienne, tomato wedges, onion
slices.
------------------
Choota Dal - Chawal
Recipe By :
*Indian

-------- ------------ --------------------------------
1 1/2 cups rice
1 cup toor dal
2 bay leaves
3 cloves and peppercorns each. -- (3 to 4)
salt to taste
2 onions sliced lengthwise
3 tablespoons ghee
1 teaspoon cumin and mustard seeds
Wash dal and rice separately.
Soak in salty water for half an hour.
Heat ghee in large saucepan fry the onion till crisp and brown. Remove.
In same ghee, add seeds, leaves, chilli, pepper and cloves.

Add the soaking water of dal and rice. Allow to come to boil.
Add dal and allow to boil for 5 min.
Add rice, turmeric, salt and cook in high for 10-12 mins.
Put on simmer and cook till the rice is done and water has evaporated.
Garnish with fried onions and chopped coriander.
------------------
Chooza Kesar Malaai
Recipe By :

-------- ------------ --------------------------------
8 breasts of squab -- (spring chicken
-- breasts), deboned
-- and pat dried
1 liter clear chicken stock
4 green cardamom
3 cloves
2 black cardamom
2 bay leaves
3 blades mace
salt to taste
***FOR THE ONION PASTE***
150 gram onions
6 cloves garlic
2 inches ginger root, sliced
-- chopped fine
ghee for deep frying
***FOR THE ALMOND PASTE***
30 grams almonds -- blanched and peeled
3 tablespoons milk
***FOR THE GRAVY***
60 grams ghee
2 tablespoons mawa -- crumbled
1 teaspoon white pepper powder
1/2 teaspoon dried ginger powder
1 teaspoon sugar
200 milliliter cream
2 drops kewra essence
1 tablespoon lukewarm milk
1 tablespoon almond flakes
a small bunch of coriander leaves -- chopped
PUT the chicken stock in a pot, add green cardamom, cloves, black cardamom, bay leaves,
mace and salt and bring to boil. Lower the heat. Add chicken and poach until the chicken is
al dente (almost cooked) for about six minutes. Remove the chicken and keep aside.
Reserve the stock to prepare the gravy.
To prepare the onion paste: Quarter the onions, separate the layers and keep aside. Heat
ghee in a kadai and deep fry all the ingredients until the onions are translucent and glossy.
Remove to an absorbent paper to drain excess fat. Transfer to a blender and pulse until a
smooth paste is obtained. Reserve the ghee.
To prepare the almond paste: Reheat the reserved ghee and deep fry the almonds until light
brown. Remove to an absorbent paper to drain excess fat. Grind them with the milk to a
smooth paste. Reserve the ghee.
To prepare the garnish: Soak the saffron and almond flakes in lukewarm milk. Heat 60 g of
the reserved ghee and stir-fry the onion paste, followed by the almond paste, over low heat
until a sheen appears on the surface (ensure that the pastes do not get colored). Add the
reserved stock, bring to a boil, lower the heat and simmer until reduced to half. Pass the
gravy through a fine mesh soup strainer into a separate pan and keep aside.
Melt butter in another pan and stir-fry the mawa over low heat for 15-20 seconds (ensure that
the mawa does not get colored). Add the strained gravy and bring to a boil. Lower the heat,
add pepper powder and ginger powder. Stir well and simmer until the gravy reaches sauce
consistency. Add lemon juice, sugar and the poached chicken. Bring to a boil. Lower the
heat, add the green cardamom powder, clove powder and mace powder. Stir well. Add the
cream and bring to a boil over medium heat, stirring continuously, until the gravy reaches
sauce consistency. Remove from heat, add kewra essence and adjust the seasoning
Garnish with saffron, almond flakes and coriander leaves.
------------------
NOTES : Boneless chicken served with a rich mawa-and-cream based sauce

Chopped Onions in Vinegar
Recipe By :
*Indian

-------- ------------ --------------------------------
1 teaspoon salt
1/4 teaspoon cayenne -- up to 1/2, up to
4 tablespoons red wine vinegar
Combine all ingredients in small serving bowl. Mis well. cover and refrigerate for 30
minutes.
serves 4 - 6
------------------
Chou-Chou Koot/Curry/Pooduthual
Recipe By :
*Indian

-------- ------------ --------------------------------
2 medium chayote squash
2 green chiles -- crushed
salt -- to taste
mustard
1 red chile powder
urad dal
oil -- (seasoning)
Peel skin of squash. Cube. Cook with a little water, turmeric and salt. When done yet firm,
add coconut and green chile powder mix. Pour seasoning on top. If there's more liquid it
becomes kootu, if moist but not too liquid then poduthual.
Variations:
Can do plaintanos (raw, green or, if not there, very, very green chiquita bananas) for a
vazhakai poduthual/thoran. Also can do red pumpkin/butternut squash similarly.
An excellent and quick ckakka thoran is also possible. A Thai canned product is green
jackfruit, already cooked. Just shred this by hand, prepare seasoning in 5-6 tablespoons oil
and toss crushed coconut and green chiles in. Salt. Stir well and remove when thoroughly
heated through and still moist. This dish needs a fair amount of coconut, and the fresh one
is preferred.
Shyamala Parameswaran
------------------
Chupattis
Recipe By :

-------- ------------ --------------------------------
8 ounces whole wheat flour
1/4 cup water -- (to 1/2 cup)
Mix flour in bowl with enough water to make dough which leaves side of bowl clean. Take
out and knead for few minutes. Divide into 4. Roll each one out 6" diameter until thin. Heat
frying pan until hot ( NO OIL ) Cook one side only. Take out and place frying pan with
chuppati under hot grill to do the top side. It should puff up. Serve immediately. Repeat for
other 3.
------------------

Cili Kepatan
Recipe By :

-------- ------------ --------------------------------
1 crab -- (400 g)
1 teaspoon oil for frying the crab -- (5 ml)
1 teaspoon oil -- (5 ml)
1 tablespoon chopped ginger
1 teaspoon red chile paste
1/2 cup water -- (120 ml)
salt to taste
1 teaspoon soy sauce -- (5 ml)
1 teaspoon sugar
6 red chiles -- slit lengthwise
1 capsicum -- sliced (40 g)
1/4 cup spring onion -- (50 g)
1 egg -- beaten
CLEAN the crab and remove the hard shell. Cut the crab into four pieces. Crack the claws.
Heat oil in a wok to smoking point. Add crab and stir-fry briskly until the shell turns bright red
and the meat turns white. Remove and set aside. Discard oil.
Heat oil in another wok. Add the chopped garlic, ginger and red chile paste. Fry for a
minute. Add the crab and stir well. Add salt and water. Simmer until the crab is well done.
Add red chiles, green chiles, capsicum and spring onion. Mix well. Add beaten egg, stir
briskly and remove before the egg sets.
------------------
NOTES : Spicy crab curry topped with beaten egg
Cluster Beans Curry (Gori Chikkudukai Koora)


-------- ------------ --------------------------------
1/4 kilogram cluster beans
1 tablespoon oil
1/2 teaspoon bengal gram dal
1 stem curry leaves
1/2 teaspoon sugar
2 tablespoons ground coconut
salt -- to taste
1. Chop beans into small pieces. Boil with salt and a little water.
2. Fry mustard seeds, bengal gram dal, and curry leaves. Add beans and chile powder.
Stir.
3. Sprinkle with coconut and sugar. Stir until dry.
------------------
Cocktail Kabobs
Recipe By :
Kabobs Lamb

-------- ------------ --------------------------------
50 grams boneless lamb
1 egg
1 0g ginger
oil for frying
4 red chiles
11 grams split gram -- (tuwar dal)
1 bunch cilantro
1 5g green chiles
6 0g onions -- chopped
salt to taste
Boil lamb, split gram, red chiles, 2 onions, ginger, salt in water. Remove water and grind to a
fine paste. To this, add beaten egg, garam masala and mix well. Make equal small balls
and keep aside.
In a separate bowl, add chopped onions, green chiles, coriander leaves, salt and mix well.
Make into small balls.
Take one lamb ball, place in your palm, press to an oval shape. In this, place onion ball and
close the edges.
Deep fry in oil until brown crispy kabobs.
------------------
Coco Pista Pasand (coconut Pistachio Sweetmeat)
Recipe By : Madhur Jaffrey's Flavours of India - Gujarat

Appetizers *Indian

-------- ------------ --------------------------------
2 tablespoons shelled -- unsalted pistachios
1 tablespoon icing sugar
1 teaspoon white poppy seeds
1/2 tablespoon milk
***FOR THE COCONUT CASING***
120 gram sugar
5 cardamom pods -- (ground in a
-- grinder)
120 gram unsweetened desiccated coconut
4 tablespoons canned condensed milk
This recipe is from Gujarat, a state of desert and semi-desert which runs along India's upper
west coast. If there is haute cuisine for vegetarians, it can be found here. The region's
traditional dishes are an amazing combination of flavours and textures, all based on sound
nutritional principles, with delicious surprises like this version of a sponge roll; the outside is
sweetened coconut and the inside is pistachios. Serve slices of the roll with fresh lychees for
a traditional finish to an Indian meal.
To make the filling: put the pistachios into the container of a clean coffee grinder. Grind to a
coarse powder. Put the ground pistachios, sugar, poppy seeds and milk into a bowl. Mix to
a paste. Put aside.
To make the coconut casing: put the sugar into a small heavy-bottomed pan. Add 4
tablespoons of water. Stir and bring to a simmer. Cook over a medium-high heat for 2-3
minutes until the syrup forms a single thread when a little is dropped from a spoon into a cup
of cold water. Remove from the heat. Add the coconut and cardamom. Mix well. Add the
condensed milk. Stir to mix.
Lay a 23 cm piece of cling film on your work surface. While the coconut paste is still warm,
roll it into a thick 9 inch sausage. Put the coconut sausage horizontally on to the centre
piece of cling film and flatten it to form a rectangle about 9 cm wide.
Roll the pistachio paste into a separate sausage of the same length. Put the rolled pistachio
sausage on the coconut rectangle, slightly below the centre, a little closer to your end. With
the aid of the cling film, fold the coconut paste over the pistachio paste. Press down on the
cling film to firm up the roll. Now continue rolling, being careful to keep the cling film on the
outside of the roll, until you have a slim "Swiss Roll". Press down evenly on the cling film to
get a neat roll. Let the roll cool and harden a bit. Remove the cling film and cut crossways
into 1 cm thick slices.
Tips
Cardamom is the vanilla of India, used in most desserts and sweetmeats. If you can't find
whole pods, substitute powdered ground seeds which are more readily available. Only white
poppy seeds are used in India, usually to thicken sauces.
Look for unsweetened desiccated coconut in health food stores.
Copyright of the British Broadcasting Corporation
------------------
Coconut Barfi
Recipe By :
*Indian

-------- ------------ --------------------------------
1 cup coconut
Grated and ground -- (on the white part)
2 1/2 cups sugar -- (mithai special)
6 cups whole milk
A few drops rose essence
Cochineal
Mix all the ingredients except colour and essence. Cook on high flame till it thickens.
Add colour and essence. Pour onto a greased thali and cut into cubes when cooled.
Garnish with blanched almonds and pistachios.

------------------
Coconut Burfi
Recipe By :
*Indian

-------- ------------ --------------------------------
250 gram finely grated coconut
250 gram sugar
ghee for greasing plate
Prepare syrup with sugar and water to 2 1/2 thread consistency.
Use method as shown in introduction.
Warm coconut in heavy saucepan, pour in the syrup.
Stir well and cook till soft lump forms.
Spread in a greased plate. Cool.
Sprinkle cardamom powder (optional).
Cut into squares, store in airtight container.
Makes: 20-25 pieces
Shelflife: 2 weeks
------------------
Coconut Burfi - a South Indian Sweet
Recipe By : Translated from 'Samaithu Paar', a cookbook in Tamil

Appetizers *Indian

-------- ------------ --------------------------------
700 gram sugar
2 coconuts
35 grams cashewnuts
7 cardamom -- (to 8)
70 grams ghee
1. Shred the coconut. Break the cashewnuts into small pieces and fry them in ghee.
Powder the cardamom.
2. Heat water in a vessel containing 1/4 ltr. of water and add the sugar to it. After the
sugary liquid is no longer thin, add the coconut shreds and heat it until it turns thick.
3. After sufficient stirring, add the fried cashewnut pieces and ghee and stir the mixture well.
Add the powdered cardamom and mix it thoroughly and stop heating.
4. Pour the mixture onto a plate which could accomodate sufficient thickness. Cut into
rectangular pieces while hot.
------------------
Coconut Chutney
Recipe By :

-------- ------------ --------------------------------
1 1/2 cups coconut -- shredded
1 cup channa dal -- roasted until
-- golden brown
2 teaspoons jeera -- (to 3 tsp.)
1/2 teaspoon tamarind concentrate -- (or lemon juice)
salt -- hing, mustard
-- seeds, to taste
curry leaves -- to taste
2 bunches coriander leaves -- optional
Grind above in a blender. Season with hing, mustard seeds and curry leaves. Chutney
variant: Grind 2 bunches coriander leaves for lip- smacking `coriander chutney'.
This dish is an accompaniment to lots of South Indian dishes and snacks.
------------------
Coconut Chutney (Kobbari Pacchadi)
Recipe By : "Delicious Recipes From Andhra" by Karuna

Categories : Eggplant Chutney
*Indian

-------- ------------ --------------------------------
1/2 coconut
tamarind -- the size of 1/2 a
-- lemon
2 red chiles
2 green chiles
1 teaspoon peeled broken black gram dal -- (urad dal)
1 pinch turmeric
jaggery -- the size of 1/2
lemon
salt -- to taste
1. Grind the coconut.
2. Soak tamarind in a little water for a few minutes until it is soft.
3. Fry red chiles, black gram, asafetida, cumin seeds. Cool.
4. Grind this masala along with tamarind and salt. Add coconut, green chiles, turmeric and
jaggery. Grind again.
------------------
Coconut Crunch Pie
Recipe By :
Categories : Coconut Dressings
*Indian

-------- ------------ --------------------------------
patricia dwigans fwds07a-
***CRUST***
--
1 cup flour
1/2 teaspoon salt
1/3 cup shortening
3 tablespoons water -- or 4 tablespoons
***FILLING***
3 egg yolks -- well beaten
1 1/4 cups sugar
1 teaspoon salt
1/2 cup milk
2 tablespoons butter -- or margarine
1/2 teaspoon almond extract
1/4 teaspoon lemon extract
1 cup coconut -- chopped
3 egg whites
Crust. Mix together flour and salt. Cut in shortening. Sprinkle 3-4 tablespoons water until
you can form a ball; roll out and place in pie pan loosely and flute. Pour in filling. Bake at
350~ for 35-40 minutes or until knife comes out clean when tested. Coconut
Filling. Combine egg yolks, sugar and salt; mix well. Add milk, butter, almond extract and
lemon extract. Beat thoroughly. Fold in coconut. Beat egg whites until stiff but not dry. Fold
into egg yolk mixture. Pour into pie shell.
------------------
Coconut Dosa
Rice Vegetarian
*Indian

-------- ------------ --------------------------------
2 cups rice
1/2 cup urad dhal
salt -- to taste
Wash and soak rice and dhal together for 3 to 4 hours. drain completely. Grind to a fine
paste along with coconut and salt. Remove and keep aside for 8 hours.
Heat dosa tava. Apply a little oil. Pour a ladle full of batter and spread it in a circle of 1/4
inch thickness. Cover the tava and cook for 1 minute. Remove the cover and take out the
dosa. Repeat for remaining batter.
Serves 4 - 6.
------------------
Coconut Fudge (naryal Ki Barfi)
Recipe By : Feast of India by Rani

Appetizers *Indian

-------- ------------ --------------------------------
1 cup milk
2 cups sugar
1 coconut -- shelled and grated
1 teaspoon ground green cardamom
Lightly grease a medium size shallow baking pan or cookie sheet. In a large saucepan, bring
the milk and oil to a boil over medium heat. Stir in the sugar and add the grated coconut and
cardamom, stirring constantly for 6-8 minutes, until the coconut becomes thick and glazed.
Remove from the heat and pour into the baking pan. Cool, cut into squares, and serve.
------------------
Coconut Halvah

Appetizers *Indian

-------- ------------ --------------------------------
1 1/2 cups fresh coconut -- finely grated
1 1/2 cups milk
1 cup sugar
1 teaspoon cardamom seed -- crushed
rose water
Mix grated coconut with milk. Bring to boil, simmer 1/2 hour (stir frequently). Add sugar:
keep cooking, stir constantly until very thick (15 min). Add cardamom seed and stir well.
Turn out, sprinkle rose water on it, cut.
------------------
Coconut Ladoo
Recipe By :
*Indian

-------- ------------ --------------------------------
1 cup coconut -- grated
1 cup sugar
1 cup milk
1 teaspoon cardomom -- (powdered)
100 gram cashew nuts
1 tablespoon ghee
Take a kadai and heat the ghee for about 1 minute. Drop the cashewnuts and fry them
golden brown. Add the milk and sugar and while keeping the stove on low heat, keep stirring
the mixture till it becomes smooth and thick. add the cardomom & coconut gratings and
keep stirring till the coconut is well cooked in the milk & u get a well blended paste. u'll know
it is ready when the coconut mixture comes off without sticking to the corners of the pan.
coat ur hands lightly with ghee and take some of the mixture and roll them into a lemon sized
ball. let them cool for sometime and ur coconut ladoos are ready!
------------------
Coconut Ladoos
Recipe By :
*Indian

-------- ------------ --------------------------------
2 fresh coconuts -- scraped finely
An equal quantity of grated jaggery
1 teaspoon Cardamom powder
Heat the jaggery with 2 tbsp water on a low flame till it bubbles and the
syrup achieves a one thread consistency.
Cool slightly and add the coconut and cardamom powder. Cool.
With greased hand, press the warm mixture into small, lemon-sized balls
(ladoos). Cool and serve.
------------------

Coconut Macaroons
Recipe By : The Kids' Multicultural Cookbook by Deanna


-------- ------------ --------------------------------
1/4 cup flour -- (50 ml)
2 cups shredded coconut -- (500 ml)
2/3 cup sweetened condensed milk -- (150 ml)
1 teaspoon vanilla extract -- (5 ml)
Preheat the oven to 325 F (165 C). Grease a cookie sheet.
Stir the flour and coconut in a large mixing bowl with a wooden spoon. Add the milk and
vanilla. Mix well.
Drop the dough by teaspoonfuls onto the cookie sheet. Make sure they are at least 2 inches
(5 cm) apart. Bake for 15 minutes or until the cookies turn golden brown.
Remove them from the cookie sheet with a spatula. Place on a cooling rack for 10 minutes.
Makes 24 Coconut Macaroons.
Macaroons are an old-time British favorite. So why do kids in Kashmir, India, eat them?
Because India used to be ruled by England. Back then, many British people came to
Kashmir on vacation. Kashmiri people made macaroons out of coconut for the British
visitors--and for themselves, too. Today, the British no longer rule India, but the Kashmiri
people still make and eat Coconut Macaroons!
------------------
Coconut Rice (Pandya)
Recipe By :
Categories : Vegetarian *Indian

-------- ------------ --------------------------------
3 tablespoons ghee
1 pinch turmeric
2 cloves
4 black peppercorns
2 black or brown cardamom pods
2 cups dried coconut
2 cups brown rice
3 3/4 cups water
1 tablespoon chopped almonds
Presoak rice for an hour and then rinse well, pick out the dirt.
Heat ghee in a heavy pot and sauté cumin until brown. Add turmeric, cloves, peppercorns
and cardamom. Stir for about a minute.
Stir in coconut. Sauté until golden. Add rice and continue sautéing, over medium heat for 2
minutes.
Pour in water, add salt, bring to a boil, lower heat, cover and cook for about 20 minutes, until
the water has evaporated and the rice is cooked.
Garnish with cashews, raisins and almonds.
Serve with any main curry.
Source: Michael Pandya, "Indian Vegetarian Cooking"
------------------
Coconut Rice - 1
Recipe By :
Categories : Vegetarian Rice
*Indian

-------- ------------ --------------------------------
1 1/2 cups rice
1 1/2 cups coconut -- fresh and shredded
3 tablespoons butter/oleo/ghee
1 onion -- medium and chopped
1 pinch salt
1 teaspoon cardamom -- ground
Soak Rice for 30 minutes in 1 1/2 cups water.
At the same time, soak Coconut for 30 minutes in 2 cups water.
Drain rice and set aside. Reserve the water.
Blend the coconut, using the water in which it was soaked. Strain and reserve the coconut
milk.
Heat butter/oleo in a skillet. Add onions and sauté until golden.

Add rice and fry a few minutes.
Add coconut milk and water in which the rice was soaked. Bring to a boil. Add salt to taste
and cardamom. Lower heat and cook until rice is done.
------------------
Coconut Rice - 2
Recipe By :

-------- ------------ --------------------------------
1 cup long-grain rice
3 tablespoons ghee
3 tablespoons cashew nuts -- halved
salt -- to taste
***FOR TEMPERING***
2 teaspoons oil
1 teaspoon bengal gram dal
1 red chile -- halved
1/2 teaspoon asafetida powder
few curry leaves
Traditional rice dish from South India.
1. Pressure cook the rice and set aside.
2. Roast dry the sesame seeds, powder fine, and set aside.
3. Heat 2 tbsp ghee, fry the cashew nuts until golden and set aside.
4. Heat the remaining 1 tbsp ghee and fry the grated coconut until reddish brown. Set aside.
5. Heat 2 tsp oil, and add all the ingredients for tempering .
6. When the mustard seeds splutter, add the fried coconut. Mix well.
7. Sprinkle the sesame seeds powder. Garnish with the fried cashew nuts and serve hot.
------------------
Coconut Rice - 3
Recipe By :

-------- ------------ --------------------------------
3 tablespoons ghee
3 tablespoons cashew nuts -- halved
salt -- to taste
***FOR TEMPERING***
2 teaspoons oil
1 teaspoon bengal gram dal
few curry leaves
Traditional rice dish from South India.
1. Pressure cook the rice and set aside.
2. Roast dry the sesame seeds, powder fine, and set aside.
3. Heat 2 tbsp ghee, fry the cashew nuts until golden and set aside.
4. Heat the remaining 1 tbsp ghee and fry the grated coconut until reddish brown. Set aside.
5. Heat 2 tsp oil, and add all the ingredients for tempering .
6. When the mustard seeds splutter, add the fried coconut. Mix well.
7. Sprinkle the sesame seeds powder. Garnish with the fried cashew nuts and serve hot.
------------------
Coconut Rice - Pandya
Recipe By : Indian Vegetarian Cooking - Michael Pandya

*Indian

-------- ------------ --------------------------------
3 tablespoons ghee
1 pinch turmeric
2 cloves
4 black peppercorns
2 black or brown cardamom pods
2 cups dried coconut
2 cups brown rice
3 3/4 cups water
1 tablespoon chopped almonds
Presoak rice for an hour and then rinse well, pick out the dirt. Heat ghee in a heavy pot and
saute cumin till brown. Add turmeric, cloves, peppercorns and cardamom. Stir for about a
minute. Stir in coconut. Saute till golden.
Add rice and continue sauteing, over medium heat for 2 minutes. Pour in water, add salt,
bring to a boil, lower heat, cover and cook for about 20 minutes, until the water has
evaporated and the rice is cooked.
Garnish with cashews, raisins and almonds. Serve with any main curry.
------------------
Coconut Rice With Lentils And Cashew

Appetizers *Indian
-------- ------------ --------------------------------
1/2 pound basmati rice
1 teaspoon urad dhal or brown lentils
2 dried red chiles
2 ounces fresh coconut -- grated
1 ounce unsalted roasted cashews
salt and pepper
Garnish:
fresh curry leaves
dried red chiles
1. Put the rice in a sieve and rinse under cold running water until the water runs clear. Bring
500 ml lightly salted water to the boil in a large pan. Add the rice, bring back to the boil and
cook for 20 minutes. Drain and return to the pan, then cover with a tight-fitting lid.
2. In a small pan, heat the oil, add the mustard seeds and cook for 1 minute until the seeds
start to pop. Add the lentils, dried red chiles and curry leaves and cook for 2-3 minutes,
stirring frequently, until the lentils are golden. Stir in the coconut and cook over a low heat
for 3-4 minutes, stirring occasionally.
3. Toss with the rice and nuts and spoon into a warmed serving dish. Garnish with fresh
curry leaves and dried red chiles.
NOTE: It's nicer and more authentic to use fresh coconut but you can use unsweetened
desiccated coconut if you can't find the real thing. Lentils are a very traditional ingredient
used in Keralan cooking -- here they are used to add a nutty flavour and different texture to
the rice. Urad dhal are black lentils, which can be quite difficult to find. You can use brown
lentils instead.
------------------
Coconut Surprise
Recipe By :
*Indian

-------- ------------ --------------------------------
2 tender coconuts
1 drop kewra essence
1 teaspoon sugar
Remove water from coconuts.
Break open and scrape the tender malai.
Add sugar and essence.
Chill the mixture well.
Run the mixture in a mixie.
Serve while frothy in glasses.
Note: If coconut water is not sweet add some more sugar.
Making time: 10 minutes (except chilling time)
Makes: 3 or 4 glasses
------------------
Coconut Sweets (nariyal Barfi)
Recipe By : Lite and Luscious Cuisine of India by Madhu Gadia, M.S.

Appetizers *Indian

-------- ------------ --------------------------------
1 carton part skim ricotta cheese -- (3 oz)
1/4 cup nonfat dry milk
1/4 cup sugar -- (plus 1 tbsp)
1/4 cup unsweetened shredded coconut
Grease an 8×8 inch square pan. Set aside. In a large, nonstick fry pan heat ricotta cheese
on medium heat. Add milk powder and stir to mix thoroughly. Cook for 12-15 minutes until
most of the liquid is evaporated. Stir frequently to avoid sticking or burning on the bottom.
Add sugar and stir. The ricotta cheese mixture will become liquid again. Cook for another 5
minutes, stirring occasionally. Add the coconut and mix thoroughly. Continue to cook for 3-5
minutes. The mixture should be quite thick. Pour the mixture into the greased pan and
press the mixture with a spatula. Cut into 1×1 inch diamond shapes. The mixture sets as it
cools. Cool completely before removing from the pan.
Prep: 10 min, Cook: 25 min.
------------------
Coconut Tiger Prawn Curry
Recipe By :
Categories : Curry Shrimp
South Indian *Indian

-------- ------------ --------------------------------
2 garlic cloves
1/2 inch fresh gingerroot -- peeled
3 fresh hot green chilies -- serrano
2 1/2 cups onion -- thinly sliced
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon black pepper -- freshly ground
1 can unsweetened coconut milk -- (14 ounce)
2 pounds jumbo tiger prawns or jumbo shrimp -- (about 24)
Shell and devein the shrimp.
Mince garlic and gingerroot. Finely chop chilies.
In a deep 12 inch heavy skillet cook onions in oil over moderate heat, stirring occasionally,
until edges are browned.
Add garlic, gingerroot, chilies, and remaining ingredients except coconut milk and prawns or
shrimp and cook over moderately low heat, stirring occasionally, 8 minutes.
Stir in coconut milk and remove skillet from heat.

Sauce may be made days ahead and cooled completely before being chilled, covered. Shell
prawns or shrimp, leaving tails and first shell segments intact, and devein if desired.
Bring sauce to a boil, stirring. Add prawns or shrimp and simmer, uncovered, stirring
occasionally, until just cooked through, 3 to 5 minutes.
------------------
Coconutmilk Dosas
Recipe By :
*Indian

-------- ------------ --------------------------------
1 cup rice
1/3 cup udad dal
2 cups coconut milk
1/2 teaspoon methi -- (fenugreek) seeds
1/3 cup curds
Wash and soak the rice and dal together.
Add methi seeds and soak for 6-7 hours or overnight.
To prepare coconut milk put grated coconut in blender.
Repeat with the same residue. Restrain.
Add water and blend till smooth. Strain.
Use this milk to grind the dosa batter.
salt to taste Add curds, soda, salt and mix well.
oil to shallowfry Keep aside for 3-4 hours.
Heat griddle, pour 1 spoon batter.
Proceed as for plain dosa.
Even thick dosas may be made from the same batter if desired.
Serve hot with coconut or onion chutney.

------------------
Colourful Omlettes
Recipe By :
*Indian

-------- ------------ --------------------------------
1/4 cup --
1 gram flour -- rice flour, moong
-- flour
1 grated carrot
1/2 beetroot grated
1 bunch spring onion finely chopped
3 green chillies crushed fine
2 tablespoons oil
salt to taste
Oil to shallow fry
Mix all ingredients. Add enough water to make batter.
Spread a big spoonful thickly on a hot dosa or non-stick tawa.
Sprinkle a teaspoon oil over it.
Flip over, roast other side.
Cool, pack with ketchup if desired.
Makes: 7-8 omlettes
Making time: 15-20 mins.

------------------
Congee
Recipe By :
*Indian

-------- ------------ --------------------------------
text only
Rice porriges, eaten from Japan to Persia as breakfasts, snacks, and lunches, are
considered warming and soothing, as well as a stabilizing influence on the stomach and
digestive tract. The English word congee is derived from the Indian kanji, meaning boilings,
a Tamil word for the water in which rice is boiled. In India today, kanji refers both to this "rice
water" that is drained off when rice is cooked like pasta and to the thick gruel made by boiling
a little rice with a lot of water.
In India, the flavorings added to porridge range from salt, ghee, black pepper, and cumin to
more elaborate hot and salty pickles. In Gujarat, ghains is made by combining rice porridge
with beaten yogurt and a little fresh ginger. Another gruel from India includes both rice and
split peas. It is called khichri. It is always served with ghee, salt, and pepper, although other
spices and vegetables may be added to the basic dish. There are actually two types of
khichri in India - the porridge or wet khichri and a dry, puffy, grainy form known as khili hui
khichri, or the "khichri that has bloomed".
To eat congee in the Indian style, salt it first. Then add lots of freshly ground pepper and
ghee or butter If you like, this ghee can be heated, whole cumin seeds popped in it, and then
poured over the congee and mixed in. Serve Indian style vegetables on the side.
A word of caution: Rice gruels should be made in heavy pots with an even distribution of
heat.
Plain Unseasoned Congee
1/2 cup long or sort grain rice
If rice is American and "enriched" do not wash it. Otherwise, wash and drain the rice. Put
rice and 5 3/4 cups water into a heavy, 3 1/2 to 4 quart pot and slowly bring to a boil. Stir
now and then as it comes to a boil. Lower heat to medium and cook rice for 10 minutes,
stirring once or twice. Cover, leaving lid slightly ajar, and cook onvery low heat for 1 1/4
hours. Congee may be made ahead of time and reheated. It tends to get thick and gummy
as it sits. Thin it out with a little boiling water and then reheat, stirring frequently, over low
heat.
------------------
Cool Curd Rice
Recipe By :
*Indian

-------- ------------ --------------------------------
1 cup rice
1/2 cup curds
1 cup milk
2 green chillies
5 cashewnuts halved -- (5 to 6)
1/2 teaspoon --
1 gram dal
1/2 teaspoon urad dal -- (black gram)
1/2 teaspoon mixed mustard and cumin seeds
1/2 tablespoon oil or ghee
1 pinch asafoetida
Boil the rice and drain excess water when done. Cool after separating
grains.
Heat oil in a small pan and add cashews and dals, seeds, chillies halved,
curry leaves and asafoetida.
When they splutter transfer to the rice. Take care not to burn the
seasoning.
Add curd, milk, coriander. Mix well and cool in fridge for an hour before
serving.
------------------
Coriander and Mint Chutney
Recipe By : Maria Cianci, SF Chronicle, August 19, 1998

Appetizers *Indian

-------- ------------ --------------------------------
1 bunch coriander -- tough stems removed
1 1/4 cups fresh mint leaves -- (packed)
1/2 green bell pepper -- deribbed and
coarsely chopped
1 large jalapeno pepper with seeds
2 tablespoons water
1/2 teaspoon salt
Combine the coriander, mint, bell pepper and jalapeno in a food processor. Process,
scraping down sides of bowl as necessary, until the herbs and peppers are minced.
Add the water; process until the mixture is a finely textured, slightly watery puree.
Transfer the chutney to a nonreactive bowl. Stir in the lemon juice and salt. Adjust
seasonings.
Cover and refrigerate for up to 3 days.
Any leftover chutney may be used in the Tandoori-Style Chicken Salad.
Yields about 1 cup.
This condiment is pleasantly spicy. If you want it searingly so, add another jalapeno or
adjust at the end with a little cayenne pepper. It is especially good paired with a sweet
mango chutney.
------------------

Coriander Chicken
Recipe By :
Appetizers *Indian

-------- ------------ --------------------------------
1 1/2 pounds skinned and boned chicken thighs -- cut into 2 inch
-- strips
4 large clov garlic -- crushed
1 3 ounce thi set natural yoghurt
1 1 inch cube root ginger -- grated
1/2 teaspoon chilli powder -- up to 1, up to
1/4 pint warm water
2 tablespoons double cream
***GARNISH***
1 hard boiled egg -- quartered
-- lengthways
1 large tomato -- cut into chunky
-- pieces
Mix the chicken thoroughly with the garlic and yoghurt. Cover and set
aside for 2 hours. You can leave it overnight in the fridge if you wish,
but bring to room temperature before cooking.
Heat the ghee or butter over a medium heat and fry the onions until they
are caramelised (7-8 minutes). Lift them with a slotted spoon and press
down with another spoon to remove excess fat. Drain them on absorbent
paper.
In the same fat, fry the ginger, coriander, cumin, turmeric and chilli
powder for 30 seconds and add the chicken. Increase the heat to high,
stir and fry the chicken until it changes colour (4-5 minutes).
Add the water, salt and fried onions. Bring to the boil, reduce the heat
to low, cover the pan and cook for 15 minutes or until the chicken is
tender.
Stir in the cream, simmer gently for 2-3 minutes, remove from the heat and
garnish with the egg and tomatoes. Scatter the fresh coriander all over
and serve with fried rice.

------------------
Coriander Chutney
Recipe By :
*Indian

-------- ------------ --------------------------------
1 tablespoon channa dal
1 red chiles -- (to 4)
1 coconut -- shelled and grated
1 bunch cilantro -- (coriander)
green chiles -- 10 - 15
salt -- to taste
water
***GARNISH***
1 teaspoon channa dal
1 teaspoon urad dal
1 teaspoon oil
Fry the 1 tbsp. of channa dal with 1-4 red chiles over a low flame until the dal becomes
golden brown. Let cool then add along with the coconut, cilantro, green chiles, and salt to a
blender with water, as necessary. Blend to desired consistency. Place in bowl.
Fry the mustard seeds, channa dal and urad dal in a small amount of oil until mustard seeds
pop. Use as garnish on top of chutney.
------------------
Coriander Chutney (dhania Ka Chatni)

Categories : Chutney Dressings
*Indian

-------- ------------ --------------------------------
6 ounces coriander leaves -- (cilantro)
1 small onion
2 lemons
1 tablespoon desiccated coconut
2 green chilies
2 teaspoons salt
Wash the coriander leaves and chop them roughly. It does not matter if you include some of
the stalks. 2 oz. of coriander leaves should fill a 1 pint container when pressed down gently.
Peel the onion, Squeeze the juice of the lemons into a liquidiser and add the rest of the
ingredients, together wiht the coriander. Liquidise until smooth. If necessary, add a little
water to keep the chutney liquid.
Serve immediately or pour into a jar with a screw-top lid. It can be kept in a refrigerator for
up to a week. Alternatively, put some to one side for immediate serving and freeze the
remainder.
------------------
Coriander Fish (Bharia Machli)
Recipe By :

-------- ------------ --------------------------------
4 pounds sole -- flounder, rock cod,
-- or any other white
-- whole fish
8 cloves garlic
3 hot chilies -- (optional) (or
-- cayenne)
1 1" piece ginger
1 medium bunch coriander
1 teaspoon brown sugar
1 teaspoon turmeric
1/2 teaspoon black mustard
1 tablespoon salt
1/2 cup lemon juice
2 cups chopped onion
1 cup chopped tomato
Preheat oven to 400F. Wash and pat fish dry. Sprinkle 1 t salt inside and set aside. Blend
garlic, chili, ginger, 1/2 the coriander, coriander seeds, brown sugar, turmeric, mustard
seeds, fenugreek seeds, salt and lemon juice until it all becomes a smooth paste (Add some
water if needed).
Fry onions until they are soft and golden brown. Add the blended Masala and cook until
most of the liquid is gone, and it starts to leave the sides of the pan. Add the tomatoes and
Garam Masala. Fry for 2 minutes more and remove.
Coat one side of fish, stuff 1 1/2 cups inside. Close opening, spread the rest of the Masala
over it. Cover tightly and bake for about 25 minutes. Grill for 1-2 minutes in the broiler, and
sprinkle on the remaining coriander. Serve.
------------------
Coriander Leaf Chutney
Recipe By : "Mangalorean Cuisine" by Saranya S. Hegde

*Indian

-------- ------------ --------------------------------
1/2 coconut
7 green chiles, seeded (more to taste)
salt -- to taste
1 medium bunch coriander leaves
1 inch ginger root
Grind all ingredients together without water to a rough paste.

------------------
Corn Bhel
Recipe By :
*Indian

-------- ------------ --------------------------------
1 cup boiled fresh corn chilled
1/2 cup grated carrot
1 medium onion chopped fine
1 medium tomato chopped fine
1/2 cup coriander chopped fine
1 large potato boiled
1/2 cup curd or plain yoghurt
1/2 cup sev -- (fine)
1 teaspoon chat masala
1 teaspoon lime juice
1 finely chopped green chilly -- (or equivalent
-- paste)
1/2 teaspoon powdered sugar
1/2 teaspoon cumin seeds powdered.
Tie the curd in a muslin cloth for 2 hours. Chop potato finely. Keep
aside sev and half the coriander. Just before serving mix ingredients
well in a large mixing bowl. Transfer to individual bowls. Garnish with
sev and coriander. Serve with milk Shakes or tea.
Making time: 15 minutes (excl boiling and frying time)
Serves: 6
------------------
Corn Curry
Recipe By : Nancy in Chennai

*Indian

-------- ------------ --------------------------------
1 fresh coconut
1 1/2 pints water
1 onion -- chopped
1 large bunc fresh coriander leaves -- trimmed
6 green chillies -- (or to taste)
1 clove garlic -- (the recipe called
-- for seven cloves!)
4 teaspoons poppy seeds
1 1" piece fresh ginger
1 ounce ghee or butter
2 small cinnamon stickes -- (about 1" each,
-- Indian cinnamon is
-- smaller than
american)
2 cloves
2 green cardamoms
12 ounces corn kernels
salt to taste
1. Pierce two of the eyes in the top of the coconut, then drain out the coconut water and
reserve it for another use. Break open the nut with a hammer, remove and grate the flesh.
Reserve 1 tblsp. of the grated coconut.
2. To make coconut milk, place the grated coconut in a bowl, pour in the water and allow to
stand for about 30 minutes. Blend the coconut and water in a blender, then strain through a
sieve.
3. Grind the onion with the coriander leaves, chillies, garlic, poppy seeds, ginger and
reserved coconut until the ingredients are reduced to a paste.
4. Melt the ghee in a heavy-based saucepan and fry the paste in it for two minutes. Add the
cinnamon, cloves and cardamoms, continue to fry for a few minutes, then stir in the lemon
juice.
5. Add the corn, coconut milk and salt, mix well and simmer for about ten minutes, until the
corn is cooked. Squeeze the lemon juice over the curry before serving.
------------------
Corn Masala Rice
Recipe By :
*Indian

-------- ------------ --------------------------------
1 cup basmati rice
1 cup corn kernels
1 cup green peas
10 cashews halved -- (10 to 12)
1 teaspoon sambhar masala
1 teaspoon sugar
salt to taste
1 lemon -- juice of
1/2 teaspoon cummin and mustard seeds
In a heavy saucepan heat the ghee. Add the cashews and fry till light
brown. Remove.
To same oil add cumin and mustard seeds to splutter. Add the corn, peas,
rice and all dry masalas and 5 cups water. Cover and cook till almost
done.
Add lemon juice, sugar, coriander and cashews.
Cover and cook till rice is done and no water is left.
Masalas may be added as per desi red spiciness.
Serve hot with curds.

------------------
Corn Patties
Recipe By :
*Indian

-------- ------------ --------------------------------
1 cup corn kernels
1 cup potato boiled -- mashed
1/2 teaspoon ginger crushed
1/2 teaspoon garlic crushed
3 green chillies crushed
1 tablespoon cornflour or plain flour
1/2 cup fine breadcrumbs
2 tablespoons oil
salt to taste
oil to deep fry
Mash corn kernels coarsely.
Heat 2 tablespoon oil in a heavy saucepan.
Add ginger, garlic, chilli, turmeric, asafoetida, stir.
Add corn, potato, coriander, flour, salt, and lemon juice.
Stir continuously, till not soggy. A firm lump should form.
Cool, shape into patties with greased palms.
Roll in the breadcrumbs.
Deep fry in hot oil, till golden.
Drain, serve piping hot with ketchup.
Note: You may even shallow fry instead of deep frying, on a thick griddle.
Makes: 10-11 patties

------------------
Corn Soup With Chilies and Cashews
Recipe By : Vegetarian Table: India*

Categories : Dressings Vegetables
Appetizers Chiles

-------- ------------ --------------------------------
OR ghee
1/4 cup chopped cashews
1 jalapeno pepper -- chopped
OR more to taste
8 cups vegetable broth
OR chicken broth
3 1/2 cups corn kernels
salt
freshly ground pepper
1 red bell pepper -- seeded and chopped
3 tablespoons shredded coconut -- fresh or dried
Melt butter or ghee in large saucepan over medium heat. Add nuts, jalapenos, coriander and
cumin. Cook, stirring constantly, until fragrant and toasted, about 3 minutes. Add broth and
corn kernels; heat to boil. Reduce heat to medium-low. Cover: simmer 10 minutes.
Puree soup in blender, working in batches, until smooth. Pour soup through strainer back
into pot pressing solids with back of spoon to extract as much liquid as possible. Season
with salt and pepper.
Stir in bell pepper and coconut. Simmer until soup is hot, about 5 minutes. Garnish with
cilantro.
Notes: REF India : The Vegetarian Table (Vegeterian Table Series) by Yamuna Devi;
Hardcover, Chronicle, May 1997. Photos. ISBN: 0811811441
------------------
Coronation Chicken Salad
Recipe By : 'The Curry Book"-Nancie McDermott

Appetizers Grains

-------- ------------ --------------------------------
1/2 cup dark raisins
3 tablespoons sherry -- warmed
7 1/2 cups water
2 teaspoons salt
1 cup raw wild rice -- rinsed and picked
1 cup raw jasmine rice
1 1/2 cups fresh ripe pineapple -- coarsely chopped
1 small red bell pepper -- seeded and chopped
2 cups chicken -- cooked, coarsely
-- chopped
curried yogurt dressing -- (recipe follows)
In a small non-reactive bowl, combune raisins ans sherry to soak. In a large dutch oven,
bring 6 cups of water to a rolling boil over medium-high heat and add 1 teaspoon salt. Add
the wild rice and gently boil about 50 minutes or until grains are tender and split open to
reveal their white cores. Drain and let cool to room temperature. While the wild rice is
cooking, combine the wild rice with 1 1/2 cups cols water ans 1/2 a teaspoon salt in a
medium sauce pan. Bring to a boil over medium heat; stir well. Cover tightly, reduce heat
and simmer 20 minutes undisturbed. remove from heat and let stand 10 minutes. Uncover
and fluff gently with a fork; set aside to cool to room temperature. In a large non-reactive
bowl, combine raisins and their soaking liquid, red peppers and chicken. Add the cooled
rices and most of the scallions, reserving a handful for garnish. Toss well. Add the Dressing
and toss again. Cover and chill until serving time. Sprinkle iwht remaing scallions and serve
chilled or cool. Pecked in by jazzbel@batelnet.bs
NOTES : This recipe was created by royal chefs to celebrate the coronation of Queen
Elizabeth II.
------------------
Cottage Cheese With Green Pepper


-------- ------------ --------------------------------
400 grams cottage cheese -- (paneer), cubed
1 capsicum -- (green pepper),
-- finely chopped
200 grams curd -- (or buttermilk)
2 teaspoons salt
1 bunch coriander leaves -- finely chopped
15 grams mint leaves -- finely chopped
salt -- to taste
100 grams red cabbage -- shredded
1 lime -- sliced
Crush the chopped capsicum, curd, salt, garam masala powder, coriander leaves, mint
leaves and garlic together until the mixture almost resembles a paste. Marinate the cottage
cheese cubes for two hours in this mixture. Grill or bake in a hot oven until soft and done.
Serve with lime slices and shredded red cabbage.
------------------
Country Chicken Curry
Recipe By :

-------- ------------ --------------------------------
1 country chicken
25 grams small onions -- chopped
5 green chiles
1 small bunc curry leaves
15 grams oil
salt to taste
Clean the chicken, heat on the flame, apply turmeric, clean in water and cut into small
pieces. Mix the chicken pieces, salt, chile powder, oil in a bowl and soak them for about 1/2
an hour Heat oil in a pan, fry the onions until brown. Also add ginger-garlic paste, curry
leaves, green chiles, chile powder, and chicken pieces. Cover and cook for 15 minutes. Mix
cumin, khus khus seeds, garam masala and blend them to a thick paste. Add this paste to
the chicken pieces and cook for another10-15 minutes.
------------------
Courgette Chutney
Recipe By :
Appetizers *Indian

-------- ------------ --------------------------------
60 grams desiccated coconut
250 grams courgettes -- washed and roughly
-- chopped
1/2 teaspoon salt
1 tsp tamarind concentrate or 1tbsp
-- lime juice
1 fresh green chilli -- seeded and chopped
1 1/2 inch cub root ginger -- peeled and roughly
-- chopped
1 small clov garlic -- peeled
25 grams coriander leaves including the tender
-- stalks
Put coconut, courgette and water in a karahi, wok or saucepan and place over a high heat.
Bring to the boil, reduce heat to low, cover the pan and simmer for 5 minutes.
Add salt and tamarind and stir until tamarind is dissolved. Remove from heat and allow the
ingredients to cool.
Puree the courgette mixture with the remaining ingredients in a food processor until smooth.
------------------
Cranberry and Corn Bread Stuffing
Recipe By : the California Culinary Academy

Appetizers Grains
*Indian

-------- ------------ --------------------------------
1 carrot -- minced
1 stalk celery -- minced
1/4 cup minced parsley
3 tablespoons dried whole sage leaves
2 teaspoons salt
1 teaspoon fresh ground pepper
1 cup cranberries
1 cup toasted walnuts
3 cups hot turkey broth or chicken stock
-----quick corn bread-----
1 cup milk
2 eggs
1 cup flour
1 1/2 teaspoons baking powder
2 teaspoons salt
1 cup cornmeal
e1. Prepare corn bread; let cool. In a large skillet over medium heat, melt butter; add carrot,
celery, and onion and saute until softened and cooked thoroughly (10 minutes).
2. Cut corn bread in 1-inch cubes. In a large bowl toss corn bread cubes with cooked carrot,
celery, onion, parsley, sage, salt, and pepper. Add cranberries and walnuts. Mix in turkey
broth.
3. Preheat oven to 350 degrees F (or turn heat down to 350 degrees F while turkey rests).
Place stuffing in a 3-quart casserole and cover loosely with aluminum foil. Bake until hot
(about 30 minutes).
Makes 10 cups stuffing, 12 to 16 servings.
Quick Corn Bread: Preheat oven to 400 degrees F. Butter an 8-inch square baking pan. In a
small bowl combine the 4 tablespoons butter, milk, and eggs. In a medium bowl, sift together
flour, baking powder, salt, and sugar; stir in cornmeal and make a well in center. Gradually
stir milk mixture into dry ingredients until just combined and slightly lumpy. Do not overmix or
corn bread will be tough. Place mixture in prepare pan; bake until top is golden brown (about
35 minutes).
Serves 8.
------------------
NOTES : Cranberries, walnuts, and corn bread mingle to make a superb stuffing for turkey,
pork roast, and roast chicken. This stuffing is particularly appropriate for Thanksgiving. Corn
and cranberries are native American foods that were part of the Indian diet when the Pilgrims
arrived in the New World. If desired, add 8 ounces chopped fresh oysters to the stuffing
mixture.
Cranberry Shallot Chutney
Recipe By : "Chutney and Relishes", by Lou Seibert Pappas

Appetizers *Indian

-------- ------------ --------------------------------
3 cups fresh cranberries
2 large tart apples -- peeled, cored and
-- chopped
1 1/4 cups packed brown sugar
1/3 cup raspberry vinegar
1/2 cup golden raisins
1/4 cup candied ginger -- finely chopped
1/2 teaspoon salt
one orange -- finely shredded ,
-- zest of
2 shallots -- minced
3/4 cup chopped walnuts or pecans -- toasted
(optional)
Place all the ingredients except the nuts in a large saucepan. Bring to a gentle boil and cook
uncovered, stirring occasionally, until thickened, about 20 minutes. If desired, stir in the nuts.
Ladle into hot sterilized jars, seal, and refrigerate. Makes about 4 cups.
------------------
NOTES : Ideal for the holiday season, this ruby chutney with its intriguing Indian aroma
complements roast turkey, pork loin, and duck. West Coast cookbook author Beth
Hensperger adds a spoonful to a slice of pate or savory cheesecake. From Food Day
Cranberry-orange Relish
Recipe By :
Pickles And Relishes East Indian
Appetizers Fruit
*Indian

-------- ------------ --------------------------------
1 pound cranberries -- raw
cane sugar
3 oranges -- seeded,
- but not peeled
Grind up coarsely in your meat grinder or food processor the cranberries and oranges.
Sweeten to taste with sugar. NOTES: * A fruit relish for holiday dinners -- In Chicago,
where I did much of my growing up, there was a company called Indian Trails that made a
frozen cranberry relish, and their relish was traditional at my family's Thanksgiving dinner.
When I moved to Boston I missed it. So I determined when next I went back to find a
package of Indian Trails, read the label carefully, and duplicate the ingredients. Alas, the
company had gone bankrupt in my absence and there were no packages anywhere in any
reputable store. But I knew about the disreputable stores as well, so I took myself over to
47th Street and sure enough there in the frozen foods section I found a pink-marbled,
faintly sticky package of Indian Trails cranberry relish, undoubtedly thawed out and re-
frozen at least a dozen times.
Eagerly I snatched it up, eagerly I read the mysterious ingredients: cranberries, oranges,
sugar. (This was before the days when they would have boasted No preservatives! No
artificial ingredients!) I returned to Boston. I tried it: cranberries, oranges, sugar. Based
on the original experience with Indian Trails, I assume my home-made version would freeze
admirably. One year, in a restless fit, I added a little powdered cinnamon, but that was
silly, and I'm ashamed of myself now.
------------------
Cream of Curried Vegetable and Split Pea Soup
Recipe By :

-------- ------------ --------------------------------
1 tablespoon curry powder -- (or more), if
-- desired
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1 cup water
3/4 cup finely pureed fresh tomatoes -- (or)
1/2 cup canned tomato puree
3 cups cooked split peas
1/2 cup light cream or milk -- (to 3/4 cup)
chopped coriander -- for garnish
1. Heat the butter in a 3 to 4 quart deep pot over medium-high heat.
2. When it is very hot, add the curry powder and immediately add the onion, carrots, and
celery. Saute the vegetables, stirring often to ensure that they brown evenly, for 5 minutes.
3. Add 1 cup water, the tomatoes, split peas, pepper, and salt. Cover and cook over low
heat until the vegetables are tender (10 minutes).
4. Add enough light cream or milk to mellow and velvetize the soup as well as thin it.
5. Heat the soup thorougly and serve garnished with chopped fresh coriander.
------------------
Creamy Curried Beans (dal Makkhani)
Recipe By :
Categories : Beans Dals
Appetizers *Indian

-------- ------------ --------------------------------
2 cups cooked black beans
1 cup cooked kidney beans
4 tablespoons finely grated ginger
2 ripe tomatoes -- finely chopped
2 tablespoons ground cayenne pepper
2 tablespoons salt
1/3 cup butter
1/2 cup half-and-half
2 tablespoons garam masala
Place half the beans in a bowl. Using a potato masher, beat or mash until they form a
coarse puree. Place mashed and whole beans in a large pot. Add the ginger, garlic,
tomatoes, cayenne, salt, butter, cream, and garam masala to the beans. Cover with just
enough water to cover beans. Cook for 30 minutes.
To serve, sprinkle bowl of Dal Makkhani with finely diced purple onion and chopped cilantro,
if desired.
------------------
Creamy Kheema Cutlets

Recipe By :

-------- ------------ --------------------------------
25 grams kheema
10 grams maida flour
10 grams oil
250 milliliter milk
50 grams onions
2 bunches cilantro
1 egg
20 grams bread powder
10 grams green chiles
1 pinch turmeric
salt to taste
Place the kheema in a cooker and pressure cook for few minutes. Heat oil in a pan, add
chopped onions, chile powder, ginger-garlic paste, turmeric and fry for 2-3 minutes. Then
add kheema and cook until it gets separated. Heat oil in a separate pan, fry the maida flour
for 2 minutes. To this, add warm milk and cook until it thickens and looks like mash
potatoes. Then add kheema mixture to the maida with salt and remove from heat. Make
round balls and press to an oval shape, apply beaten egg and then bread powder and deep
fry in oil until they are brown. Serve with onion and cucumber pieces.
------------------
Crisp Jaadi (fat) Roti
Recipe By :
*Indian

-------- ------------ --------------------------------
2 cups wheat flour
1/4 cup fine semolina
2 tablespoons ghee
salt to taste
hot or warm water to knead.
Mix all ingredients and make very stiff dough. Take dough the size of a
cricket ball. Knead till smooth and round. Roll to a thick chappati.
About 1-1 1/2 cm thick. Prick with a knife - point.
Place on a hot griddle on lowest heat. Let one side dry. Then let other
side get crisp. Meanwhile pinch the roti on upper side in a circular
motion till small mounds are formed on the whole roti. Use a mesh with
stand over direct flame to roast the pinched side. Keep flame low to get
crisp rotis.
Serve with ghee and with lots of dal and rice or with curds. It may be
crumbled and dipped in dal too.
------------------
Crunchy Fritters
Recipe By :
*Indian

-------- ------------ --------------------------------
1 capsicum
1 banana
4 baby corns -- (4 to 5)
1/2 cup plain flour
1/4 cup rice flour
1 teaspoon soya sauce
1/2 teaspoon vinegar
1 teaspoon green chilli sauce
1 1 inch piece ginger grated
2 pods garlic grated -- (2 to 3)
salt to taste
oil to deep fry
1 green chilli finely chopped -- (optional)
Deseed and slit capsicum in thick vertical strips. Slice baby corn in
vertical halves.
Peel and stil the banana vertically in quarters. Keep aside.
Mix the flours, vinegar sauces, ginger, garlic, chilli and salt and make a
batter.
The batter should not be too thick, it should coat the vegetables slices
thinly.
Heat oil in a frying pan, dip the vegetables, in the batter, piece by
piece.
Gently put into the hot oil. Allow to become crisp on medium heat.
Drain and place on a kitchen paper to absorb extra oil.
Serve hot with tomato ketchup or red chilli garlic sauce.
Makes: 18-20 assorted fritters
Shelflife: Best served immediately
Variation: Use any other vegetables (eg. cauliflower) or fruit (eg.

cooking apples) of your choice.
------------------
Crushed Lemon Pickle
Recipe By :
*Indian

-------- ------------ --------------------------------
6 lemons ripe and juicy
1 cup sugar
1 tablespoon salt
1/2 teaspoon nigella seeds -- (kalonji)
2 tablespoons chilli powder red
1 tablespoon salt
1/2 tablespoon turmeric powder
1/2 tablespoon mustard seeds crushed coarsely
1/2 tablespoon oil
Wash lemons and wipe dry.
Quarter lemons, deseed them carefully.
Run them in a blender with sugar.
The lemons should turn to coarse crumb like bits.
Heat oil in a small pan, add seeds, allow to splutter, cool.
Add all other ingredients, including salt and lemons, mix well.
Sun this mixture for 4 days till matured.
Making time: 30 minutes. Maturing time 4 days.
Makes: 500 g of pickle (approx.)
Shelflife: 2 months
------------------
Cucumba - Radish
Recipe By :
*Indian

-------- ------------ --------------------------------
1 cup curds -- (yoghurt)
2 medium cucumbers
1 medium white tender radish
1 medium onion
2 green chilies
coriander chopped
salt and sugar to taste
1/2 teaspoon oil
1 pinch asofoetida
Tie the curd in a nuslin cloth for an hour or so.
Finally chop the onion, cucumber and radish peeling only if required
Mix them, add the thick curd, salt, 2-3 pinches sugar and chopped
coriander
Heat oil in a small vessel, add cumin seeds, asafoetida and green chilli
slif
Mix gently, garnish with coriander and chill before serving.
------------------
Cucumber and Tomato Raita
Recipe By : The Meatless Gourmet

*Indian

-------- ------------ --------------------------------
1 cup plain nonfat yogurt
1 tablespoon fresh mint leaves -- finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium cucumber -- peeled and seeded
-- and coarsely
-- chopped
1 small tomato -- chopped
1 tablespoon chopped onion -- finely chopped
In a small bowl, combine yogurt, mint leaves, and spices. Mix well. Add remaining
ingredients. Mix until well blended. Chill 1 hour before serving. (Raita will keep for several
days in the refrigerator, but is best when made just 1 hour ahead.) Stir before serving.
Bobbie Hinman writes: "A raita (pronounced RAY-ta) is a salad made from a refreshing
mixture of yogurt and fresh fruits or vegetables. Most Indian meals are served with a raita as
an accompaniment, providing a cooling contrast to the usually spicy main dish. I've also
served this one as a delicious -- and unique -- salad dressing. (Mint leaves are available in
the produce section of most large grocery stores and can also be used to add a wonderful
spark to iced tea.)
Each 1/3 cup serving equals 1 WW point.
------------------
Cucumber and Tomato With Lemon Juice
Recipe By :

-------- ------------ --------------------------------
1 medium-sized cucumber
1 medium-sized tomato
1 teaspoon salt
1/8 teaspoon freshly ground black pepper -- up to 1/4
1 teaspoon roasted -- ground cumin seeds
1 tablespoon lemon juice -- up to /2 (1 to 1)
2 tablespoons minced coriander
Peel cucumber and dice it finely. Dice tomato as finely as cucumber. Combine all
ingredients in serving bowl. Mix well. Cover and refrigerate for 30 minutes.
serves 4
------------------
Cucumber Cool Down
Recipe By : The Global Vegetarian, Jay Solomon

*Indian Side Dish

-------- ------------ --------------------------------
2 cups plain low-fat yogurt
1 cup finely chopped cucumber -- peeled if desired
2 tablespoons chopped fresh mint or parsley -- (or)
1 tablespoon dried mint or parsley
In a small mixing bowl, combine all of the ingredients. Cover and chill until ready to serve.
NOTE: This is a comforting companion to almost any highly spiced dish. Spoon it over the
top or serve it on the side.
------------------
Cucumber Pachadi
Recipe By : Sue Sista of "Sue's India Cuisine"


-------- ------------ --------------------------------
2 English cucumbers -- peeled and diced
1 tablespoon brown sugar
2 dried red chiles
Mix cucumbers and salt in a colander and set aside for half an hour. Squeeze out as much
liquid as possible from cucumbers and mix with tamarind, green chiles, sugar and cilantro.
In a small saucepan or skillet, heat oil until hot. Lower heat and add mustard seeds,
fenugreek, red chiles and asafetida. Cook, stirring, until mustard seeds crackle. Add to
cucumber mixture. Serve cold.
------------------
Cucumber Pachadi (chutney)

Categories : Chutney East Indian
Appetizers *Indian

-------- ------------ --------------------------------
2 english cucumbers -- peeled,
diced
2 dried red chiles
Mix cucumbers and salt in a colander and set aside for half an hour. Squeeze out as much
liquid as possible from cucumbers and mix with tamarind, green chilies, sugar and cilantro.
In a small saucepan or skillet, heat oil until hot. Lower heat and add mustard seeds,
fenugreek, red chilies and asafetida. Cook, stirring, until mustard seeds crackle. Add to
cucumber mixture. Serve cold.
------------------
Cucumber Raita - English
Recipe By : Todd English

Side Dish

-------- ------------ --------------------------------
2 cups plain low-fat yogurt
1 red onion -- (quartered), thinly
-- sliced
1 English cucumber -- (peeled & seeded),
-- grated
1/4 cup fresh lemon juice -- (about 1 lemon)
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh cilantro leaves
Line a colander with cheesecloth or muslin. Place a large bowl under the colander. Place
yogurt in colander and let sit at room temperature for about four hours or cover and
refrigerate overnight.
Discard the liquid that has drained into the bowl and proceed with the recipe. Add the onion,
cucumber, lemon juice, mint and cilantro and mix well.
Prep Time: 4 hours 0 minutes Difficulty: Easy
------------------
Cucumber Salad
Recipe By :
Categories : Vegetarian Appetizers
*Indian

-------- ------------ --------------------------------
1 carrot -- small
3 cucumbers -- medium
1 tablespoon butter or oleo
1 pinch salt
1 tablespoon coriander leaves -- fresh
Peel and shred carrot. Peel and slice cucumber.
Blend lemon juice, black pepper, chile powder, butter, and salt.
On a salad plate, arrange cucumbers in two layers. Pour seasoned lemon juice over each
layer. Sprinkle top layer with carrots and coriander leaves.
------------------
Cucumber Salad With Freshly Grated Coconut
Recipe By : Tamales World Tour Show #WT1A13

*Indian Side Dish

-------- ------------ --------------------------------
4 cucumbers -- (peeled), seeded and
-- diced
3 tomatoes -- seeded and diced
2 carrots -- peeled and grated
1 serrano chiles -- (to 2) - (seeds
-- optional)
-- finely chopped
2/3 cup freshly grated coconut
1/2 cup finely chopped lightly toasted peanuts
1/2 teaspoon sugar -- (to 1
1 tablespoon freshly squeezed lemon juice -- (to 2)
salt and freshly ground black pepper -- to taste
cilantro leaves -- for garnish
When ready to serve salad, combine all of the ingredients in a bowl. Spoon onto individual
plates, garnish with the cilantro leaves and serve. This tastes great with a dollop of strained
yogurt.
------------------
Cumin Rice With Eggplant and Peppers

Recipe By : Deborah Madison
Appetizers *Indian

-------- ------------ --------------------------------
1 1/2 cups brown rice
2 tablespoons virgin olive oil
1 tablespoon butter
1 eggplant -- (10 - 12 oz), cut in
-- 1/2" cubes
1 medium onion -- cut in 1/4" squares
salt
1 small green bell pepper -- cut in 1/2" squares
1 small red or yellow pepper -- (or a mixture), cut
-- in 1/2"
Squares
2 medium tomatoes -- (peeled & seeded) -
-- (or), cut in large
1 15 oz can tomatoes -- (drained), cut in
-- large pieces
1/2 teaspoon fresh ground pepper
1/4 cup chopped parsley or cilantro
3 cups water
1 cup dried provolone -- monterey jack or
muenster cheese -- (about 3 oz),
-- optional
Cumin, turmeric, ginger and cinnamon provide a Middle Eastern lift to this hearty casserole.
Rinse the Rice, cover it with water and set it aside to soak while you prepare the rest of the
vegetables. Preheat the oven to 375ø F. Warm the oil and butter in a large skillet. Add the
eggplant and onion, salt them lightly, and rapidly saute them to distribute the oil. Cook over
medium heat until the eggplant is soft but not mushy, about 5 minutes. Add the peppers,
tomatoes, spices (including the pepper), parsley and more salt to taste. Stir carefully,
combining everything well. Drain the rice and add it to the pan along with 3 cups water.
Turn up the heat to bring the water to a boil, then transfer everything to a baking dish, such
as a large, earthenware gratin dish. Lay a piece of parchment over the top, cover with foil,
and bake until the rice is done, about 45 minutes. Toss the diced cheese, if you're using it,
into the rice and serve.
Serves 4 as a main course or 6 to 8 as a side dish.

------------------
Cumin Seed Cooler (jaljeera) (india)
Recipe By : Indian Spice Kitchen, Monisha Bharadwaj

Categories : Dressings Tamarind
*Indian

-------- ------------ --------------------------------
4 tablespoons whole tamarind -- (soaked in 1 1/3
-- cups
--of water)
2 1/2 cups water
6 tablespoons jaggery -- , grated, *1
salt
1 teaspoon cayenne powder
1 teaspoon rock salt
2 teaspoons cumin powder -- (dry-roasted)
4 tablespoons mint leaves
4 tablespoons coriander leaves -- , chopped
PREPARATION: 1. Squeeze the thick juice from the soaked tamarind and discard the pith
and fibers. 2. Add the water to dilute then stir in the jaggery, salt, cayenne, rock salt and
cumin powder and blend completely. 3. Chill thoroughly. 4. Before serving, add the mint
and coriander leaves and serve ice-cold. NOTES: *1: Jaggery or Gur is dehydrated sugar
can juice. The closest equivalents are brown or Demerara sugar. NOTE: A warm, dusky
evening is the best time to have this fresh, sweet-sour drink.
------------------
Curd Gravy
Recipe By :
*Indian
-------- ------------ --------------------------------
1 curds fresh -- thick
salt to taste
2 tablespoons oil
1 cup water
Beat curds with a spoon till well broken. Keep aside.
Mix all dry masalas in 2 tablespoon water, dissolve. Keep aside.
Heat oil, add seeds, allow to splutter.
Add asafoetida, curry leavesand dissolved masala. Stir.
When oil separates, add curds, stir continuously till whiteness of curds
vanishes. Dissolve flour in remaining water, add and stir till boil
resumes.
Add veggies at this stage.
Simmer till gravy thicken a bit.
Garnish with coriander, serve hot with rice, roti, or paratha.
Goes well with: Boiled poatoes, peas, beans.
Makes: 2 cups
Shelfllife: 2 days refrigerated
------------------
Curd Marinate for Barbeques
Recipe By :
*Indian

-------- ------------ --------------------------------
1 cup tied curds
1 tablespoon finely chopped coriander leaves
1/2 teaspoon crushed red chillies
1 teaspoon sugar
1/2 teaspoon cumin seeds crushed
salt to taste
Mix all ingredients thoroughly. Use to marinate vegetables, etc. as

stated in recipe.
Makes 1 1/2 cup marinate.
Mix and refrigerate till required
------------------
Currant Cakes (old-fashioned Christmas Drop Cakes)
Recipe By :
Categories : Cakes And Frostings Curry
Appetizers *Indian

-------- ------------ --------------------------------
1 pound sugar
6 egg
1/4 teaspoon salt
1 lemon -- juice of
1 pound butter
3/4 pound flour
1/2 pound currants
1 lemon -- rind of
Mix the currants with some of the flour. Work butter and sugar together to a smooth
cream, then slowly work in whole eggs one at a time. Add a little of the flour, rind and juice
of the lemon and salt. Work in slowly the rest of the flour and the currants. Drop by
spoonfuls on large buttered pans, pressing flat with a knife as the cakes are better when
very thin. A good plan is to heat the pan a bit and allow the cakes to melt as much as
possible before putting them in the oven to bake. Be sure to butter the pans thoroughly;
otherwise, the thin cakes will be difficult to remove. (recipe didn't include baking time or
temp). Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press,
1936.
------------------
Curried Almond Cauliflower
Recipe By :

-------- ------------ --------------------------------
1 large cauliflower -- (or)
2 packages frozen cauliflower -- (10 oz)
1 package frozen english peas -- (10 oz)
2 tablespoons butter or margarine -- divided
1 1/2 cups sour cream
1 teaspoon onion salt
1/2 cup slivered almonds
Wash cauliflower and break into flowerets. Cook, covered, in a small amount of boiling water
10 minutes; drain well. Cook peas according to package directions. Drain. Melt 1
tablespoon butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook
1 minute, stirring constantly. Add sour cream; cook over low heat, stirring constantly, just
until well heated. Combine cauliflower, peas, sour cream mixture and onion salt. Mix well.
Spoon into a lightly greased 1 1/2-quart casserole. Melt remaining butter in saucepan; stir in
curry powder and almonds. Cook over medium heat, stirring frequently, until almonds are
golden 3 to 5 minutes. Spoon almonds over cauliflower. Bake at 325 degrees for 25
minutes.
------------------
Curried Carrot Soup
Recipe By :
*Indian

-------- ------------ --------------------------------
2 medium carrots chopped
1 small onion chopped
1 small potato chopped
1 clove garlic crushed
2 tablespoons orange juice
1 tablespoon fresh parsley chopped
1 cup skim milk
2 cups water
salt to taste
1/2 teaspoon butter
Cook vegetables in the water.
Simmer covered till tender.
Add orange juice, curry powder, tomato puree,skim milk and salt to taste.
Cool to room temperature. Blend till smooth.
Add parsley and heat without bringing to boil.
Making time: 20 minutes (excluding cooling time)
Makes for : 4
Shelf life: Fresh piping hot

------------------
Curried Cauliflower (Gokki Ki Sazbri)
Recipe By :

-------- ------------ --------------------------------
1/2 teaspoon black mustard seed
1 tablespoon scraped finely chopped ginger root
1/2 cup finely chopped onions -- (or more as desired,
-- but never less!!)
1 teaspoon salt
2 pounds cauliflower*
1 small fresh ripe tomato
1 fresh hot green chile -- washed seeded and
-- finely chopped.
1/2 teaspoon sugar
2 tablespoons finely chopped fresh cilantro
1 tablespoon melted ghee
* If u are using potatoes, cut them into small slices or microwave them first), washed,
trimmed and cut into small florets, dried thoroughly with paper towels.
In a heavy, large(15"diameter) frying pan, heat the oil until a haze forms. Stir in mustard
seeds, cumin seeds, ginger and onions. Cook stirring constantly for 1 min, add salt and
turmeric, and continue stirring for 3-4 minutes.
Drop in cauliflower(or other veggie), and turn the florets until all are evenly coated with the
onion mixture. Then stir in tomato, chile, ground cumin, sugar, and 1 tbsp of the cilantro.
Reduce the heat to low, stirring constantly until cauliflower is tender, but still intact.
To serve, spoon the contents of pan onto a platter, and sprinkle the top with the melted ghee
and remaining cilantro.
Note: You can also use squash, or potatoes, or anything else that is starchy in place of
cauliflower! I have tried all and they all taste great.
From Time/Life Recipes of the World: India

------------------
Curried Cauliflower and Peas - 1
Recipe By :
*Indian

-------- ------------ --------------------------------
1/4 cup oil
1/2 teaspoon toasted ground cumin
1/4 cup toasted ground coriander
1 teaspoon ground mild chile or 1/2 teaspoon cayenne
1 teaspoon turmeric
1 large cauliflower -- cut into bite-sized
-- pieces
salt
1/2 pound sugar snap peas -- strings removed
2 teaspoons ground amchoor -- (green mango) powder
In a wide pot, heat the oil. Add the cumin and asafetida and cook for 30 seconds, stirring
constantly. Add the ginger, coriander, chile, and turmeric and cook for 30 seconds more.
Add the onion, lower the heat, and cook until limp, stirrng occasionally, about 4 minutes.
Next, add the cauliflower and 1 1/2 teaspoons salt.
Mix everything together, then pour in 1/2 cup water, cover the pot, and simmer until the
vegetables are tender, about 10 minutes. Add the peas and cook for a few minutes more,
until they're bright green. Add the amchoor powder and garam masala, stir together, taste
for salt, and serve.
serves 4
------------------

Curried Cauliflower and Peas - 2
Recipe By :

-------- ------------ --------------------------------
1 large head cauliflower
6 tablespoons ghee
1 1/2 cups fresh or frozen peas
1/4 teaspoon salt
Wash the cauliflower and cut it into small florets. Melt the ghee in a large skillet over
medium-low heat. Add the spices, stir to blend, and toaste them for 30 seconds. Add the
cauliflower and toss evenly to coat.
Add 2 tablespoons of water, then cover and cook for about 15 minutes, or until the
cauliflower is almost but not quite tender, stirring occasionally. If you are using fresh peas
add them after 7 minutes.
Add the frozen peas (if you are using them) and the salt, and cook uncovered until the peas
and cauliflower are tender, about 3-5 additional minutes.
------------------
Curried Cauliflower and Potatoes (Aloo Gobi)

Appetizers *Indian

-------- ------------ --------------------------------
2 hot green chilies -- minced
1 tablespoon brown sugar -- optional
1 tablespoon salt
3 tablespoons coriander -- (cilantro), coarsely
-- chopped
Combine chilies, ginger, cumin seeds and mustard seeds in a small bowl.
Heat ghee in a large pot. When hot, add the spices. When the mustard seeds start to pop,
drop in the potatoes & cauliflower.
Fry for 4 minutes or so. Add the tomatoes, turmeric, coriander, garam masala, sugar, salt
and half the coriander.
Mix well, coverand& gently heat for 15 minutes. If the vegetables start to stick, add a few
drops of water.
Top with remaining coriander and serve.
------------------
Curried Chick Peas and Potatoes
Recipe By : www.usatoday.com
Appetizers *Indian

-------- ------------ --------------------------------
1 tablespoon canola oil
6 green onions -- (to 8), cut in 1"
-- pieces
(including 3" of green)
1 1/2 cups tomato juice
3/4 cup vegetable or chicken broth
3 medium potatoes -- cut in 1" chunks
1 can chickpeas -- (19 oz), drained and
-- rinsed
1/2 teaspoon minced jalapeno pepper -- optional
In a medium saucepan, heat oil. Add garlic and both types of onions; saute until vegetables
are soft. Stir in curry powder and saute for 30 seconds. Add remaining ingredients, cover
and simmer for about 40 minutes, or until potatoes are tender.
------------------
Curried Chicken
Recipe By : Pierre Franey

Appetizers *Indian

-------- ------------ --------------------------------
3 1/2 pounds chicken -- cut into 10 pieces
1/2 cup chopped celery
2 teaspoons garlic cloves -- chopped
1 bay leaf
1 cup apple -- cubed
1/2 cup banana -- diced
1 tablespoon tomato paste
1 1/2 cups chicken broth -- fresh or canned
1/2 cup yogurt -- drained thru a
-- sieve
4 teaspoons fresh coriander -- chopped
black pepper -- freshly ground, to
-- taste
salt -- to taste
Sprinkle the chicken pieces with salt and pepper. Heat the oil in a heavy skillet and add
the chicken pieces, skin side down. Cook until golden on one side, about 5 minutes. Brown
the other side. Drain the fat. Add the onions, celery, garlic, and curry powder. Cook
briefly, stirring, until the onions are wilted. Add the bay leaf, apple, and banana. Cook for 5
minutes, stirring. Add the tomato paste and chicken broth, stir to blend, cover and simmer
for 15 minutes or until chicken is tender. Remove the chicken pieces, place the sauce in
the container of a food processor and blend to a coarse texture. Reheat, add the yogurt, and
blend well. Add the chicken pieces. Bring to a simmer and serve hot, garnished with
coriander.
Comments: Curried dishes are great favorites in the West Indies and certainly on St.
Thomas, where the best cooks have been preparing food in the West Indian tradition all their
lives.
Recipe Source: PIERRE FRANEY'S COOKING IN AMERICA by Pierre Franey (c) 1992
Alfred A. Knopf, Inc., New York - 392 pages - $25.00 As reprinted in the Sep/Oct, 1992
issue of Cookbook Digest
------------------
Curried Chickpeas
Recipe By :
Categories : Lentils East Indian
Appetizers *Indian

-------- ------------ --------------------------------
4 cups cooked chickpeas -- (drained after
-- soaking
- and boiling in salted water)
2 medium peeled potatoes -- cut in 1/2" slices
***SPICE MIXTURE***
4 tablespoons curry powder or garam masala
1 teaspoon toasted and ground cumin seeds
3 red pimento peppers -- finely chopped
salt and white pepper -- to taste
Heat two tablespoons vegetable oil in a heavy iron pot. Mix curry powder with 1/2 cup water.
Add garlic, onion and pepper to hot oil and stir quickly, add the curry paste/blend and stir.
Let the curry fry, stirring to prevent sticking until it leaves the bottom of the pan. Add the
potatoes, and stir. Add 1/2 tsp salt, and stir again. Add the chick peas. Add 2 cups water
and bring to the boil. Reduce heat to medium. Cook for 25 minutes or until the potatoes are
breaking easily. Add the cumin and more salt if required. The mixture should have a thick
soupy consistency. It should not be dry. Serve with Roti, pita bread, or steamed basmati
rice.
------------------
Curried Chickpeas (Garbanzo Beans)
Recipe By : "The Book of Curries & Indian Foods" by Linda Fraser


-------- ------------ --------------------------------
1 cup dried chickpeas
salt -- to taste
1 piece ginger root -- (1 inch), grated
Rinse garbanzo beans, put them in a bowl, cover with water and soak overnight.
Drain beans, add 2 cups cold water and salt. Boil ten minutes. Reduce heat, simmer
partially covered one hour.
In a separate pan, heat oil, add onion; cook about 8 minutes, until soft and golden brown.
Add ginger root, garlic, turmeric, cumin, Garam Masala and chile powder.
Cook one minute. Stir in beans and their cooking water and bring to a boil. Cover and
simmer 20 minutes, until beans are very tender but still whole. Serve hot, sprinkled with
chopped cilantro.
------------------
Curried Chickpeas (Kabli Chana)

Categories : Main Dish Dals
Curry *Indian
-------- ------------ --------------------------------
1 teaspoon mustard seeds -- (black or yellow)
1 pinch crushed red chili flakes
1/2 cup minced shallots
4 cups cooked chickpeas
1 pinch sea salt
In a large saucepan, fry mustard seeds in oil until they begin to pop. Add chili and shallots
and saut‚ until shallots are soft. Add chickpeas, turmeric, cumin, ginger, salt and enough
water to prevent sticking. Simmer for 15 minutes, sprinkle with cilantro and serve.
Serve this hearty garbonzo bean dish over hot Basmati rice with a salad and Indian flatbread.
------------------
Curried Dahl Spread
Recipe By : Healthful Cooking, Mary Carroll, Star Trib 2/10/99

Categories : Beans Curry
Dips Dressings
Dutch Oven Vegetables
*Indian

-------- ------------ --------------------------------
1 cup dried yellow split peas -- rinsed well
5 cups defatted broth
1 tablespoon dry sherry or apple juice
3 large clov garlic -- minced
1 teaspoon salt
Dahl or dal, a great toast topper, is a traditional puree served with Indian curry dinners.
(Adapted from Mollie Katzen's "Still Life With Menu," Ten Speed Press; 1988.)
Combine split peas and broth in Dutch oven and bring to boil over medium-high heat. Lower
heat to medium-low and simmer, partially covered, until peas are soft and most of water has
been absorbed, 1 to 11/2 hours.
In 10-inch nonstick skillet set over medium-high heat, combine Sherry, garlic, cumin, mustard
seeds, turmeric and cinnamon and cook, stirring frequently, until liquid evaporates, 5
minutes. Remove from heat and let cool.
Mash peas with sauteed spices and refrigerate overnight. Add salt and pepper before
serving. Makes 2 to 21/2 cups.
------------------
Curried Eggplant (Bhartha)
Recipe By :
*Indian

-------- ------------ --------------------------------
2 pounds eggplant
4 medium tomatoes
3 teaspoons fresh chopped coriander
1/2 cup ghee
Preheat oven to 450F. Bake in the middle level of the oven for 1 hour or until very tender.
While they are still warm, peel and crush the eggplants.
Heat oil and fry onions until soft and clear. Do not brown. Add the tomatoes and fry for 2
minutes. Add the eggplant and stir until almost all liquid disappears and the mixture leaves
the side. Place into a bowl, sprinkle on coriander and serve at once.
------------------
Curried Garbanzo Beans
Recipe By :
*Indian

-------- ------------ --------------------------------
8 ounces garbanzo beans
to taste green chili -- (optional)
12 cloves garlic
1 2" piece ginger
to taste pepper
1 large cardamom
6 cloves
1 " cinnamon stick
to taste salt
4 ounces oil
mango powder
3 onions
dried pomegranate seeds
4 tomatoes
Clean, wash and soak the beans overnight. Boil them in the same water with salt, 1 small
finely chopped onion, 4 cloves garlic, 4 large cardamom, a 1" piece of ginger and 6 cloves.
Simmer in pan about an hour or until tender, or pressure cook for 7 minutes at 15 psi.
Heat oil. Fry thinly sliced remaining onions and cloves of garlic. Cook until mixture browns
and dries up. Add finely chopped tomatoes and cook 4-5 minutes more.
Add the beans and cook for 10 minutes more. Add the mango powder and pomegranate
seeds, grated ginger and simmer over low heat for 15-20 minutes.
Before serving, pour 1 oz. (2 T) sizzling ghee over the beans.
------------------
Curried Lamb
Recipe By :
Lamb East Indian
Appetizers *Indian

-------- ------------ --------------------------------
1/3 cup dried onion
1/4 cup warm water
1 tablespoon ground cardamom
1 teaspoon ground ginger
1 teaspoon turmeric
1/4 teaspoon pepper
2 pounds -- •
1 1" cubes lamb stew meat
2 cups beef stock
salt
1 teaspoon fresh lemon juice
freshly cooked rice
Soak onion in water until soft about 5 minutes. Heat oil in large skillet over medium high
heat. Add onion and saute until golden about 4 minutes. Reduce heat to low add spices and
stir 1 minute. Add lamb to skillet. Increase heat to medium high and cook stirring
frequently until meat is evenly browned 10 to 15 minutes. Add stock and salt. Reduce heat
to medium, cover and cook until meat is tender about 20 minutes. Simmer uncovered until
sauce thickens about 20 minutes. Stir in yogurt and lemon juice. Serve immediately over
cooked rice.
------------------
Curried Lamb Chops
Recipe By :

-------- ------------ --------------------------------
8 lamb chops -- about 2 lbs
salt and freshly ground pepper to taste
1 tablespoon butter
2 tablespoons finely chopped shallots
1/4 cup dry white wine
1/2 cup fresh or canned chicken broth
1 teaspoon tomato paste
1 tablespoon finely chopped parsley
1. Sprinkle the chops on both sides with salt and pepper. Rub them on both sides with curry
powder to coat evenly.
2. Heat oil in a skillet large enough to hold the chops in one layer. Add the chops and cook
until browned on one side, about 2 minutes. Repeat the process on the other side for about
2 minutes.
3. Turn onto the fatty rims and continue cooking until the rims are rendered of fat, about 2
minutes. Turn the chops flat side down and cook, turning them occasionally. This takes
about 15 minutes.
4. Transfer the chops to a dish and pour off all the fat from the skillet. Add 1 tbsp of the
butter to the skillet and heat.
5. Add the shallots and cook, stirring for about 15 seconds. Add the wine and bring to a boil.
Cook for about 1 minute and then add the chicken broth and tomato paste.
6. Cook over moderately high heat until reduced to about 1/3 cup. Swirl in the remaining
butter and pour the sauce over the chops.
7. Serve sprinkled with parsley.
------------------
Curried Mushrooms - 1
Recipe By :
Categories : Curry Mushrooms
*Indian

-------- ------------ --------------------------------
1/2 pound mushrooms
1 large onion
to taste salt
to taste chili
2 large tomatoes
oil
Wash and finely slice mushrooms. Slice onion fine. Heat oil and add turmeric and onions.
Fry until soft. Add the sliced tomatoes and cook for 3 minutes, stirring all the time. Add the
mushrooms, cover and simmer for 15-20 minutes. Remove cover and dry out all the water.
Serve hot.
------------------
Curried Mushrooms - 2
Recipe By :
Categories : Main Dish *Indian

-------- ------------ --------------------------------
1 pound mushrooms -- (500 gm)
2 leeks or spring onions -- (scallions)
1/2 teaspoon finely grated ginger
6 curry leaves
1 teaspoon salt
1 teaspoon garam masala -- (or)
1/2 teaspoon nutmeg
1/2 cup apple juice
Wipe mushrooms clean and chop, if large. Finely slice leeks or onions.
Put a few teaspoons water in a non-stick pan and fry leeks (onions), garlic, ginger and curry
leaves until soft (add water as necessary).
Add curry powder, salt and mushrooms, stir until mushrooms release liquid, then cover and
cook on low heat 8-10 minutes.
Sprinkle with garam masala or nutmeg, add apple juice and cook uncovered, stirring until
heated through.
Remove from heat and stir in lemon juice. Serve with rice.
------------------
Curried Peanuts
Recipe By :
Appetizers *Indian

-------- ------------ --------------------------------
1 cup roasted -- salted blanched
-- peanuts
1/2 teaspoon seasoned salt
Combine spices and mix with peanuts. Spread on cookie sheet and roast at 350 degrees for
five minutes.
Makes 1 cup.
------------------
Curried Peas
Recipe By :
Categories : Curry Peas
*Indian

-------- ------------ --------------------------------
2 cups dried split peas or lentils
4 stalks celery -- diced
1/2 teaspoon salt
6 cups water
1 tablespoon butter -- unsalted
1 onion -- diced
2 tablespoons hot mango pickle -- finely chopped
***FOR GARNISH***
yogurt
chopped parsley
chopped mint
lemon slices
Combine split peas with celery, salt, and water and bring to a boil. Reduce heat to a simmer
and cook for 30 to 45 minutes. While peas are cooking, heat the oil and butter in a large
saute pan, taking care not to let the butter burn. Add the onion, ginger, cumin seed,
cayenne, and curry and cook until the onion is wilted. Remove from heat and set aside.
Test the peas to see if they are tender. If so, pour off and reserve some of the cooking liquid.
Add the sauteed onions and spices. Stir well and simmer until mixture thickens and liquid
reduces almost completely, about 10 minutes. During the last 10 minutes of the peas'
cooking time, add the pickled mango and stir to combine. Add some of the reserved liquid if
you desire a thinner mixture. Garnish with a spoonful of yogurt and a sprinkle of parsley and
mint, and serve with lemon slices. serves with basmati rice
serves 6 to 8
------------------
Curried Peas And Potatoes
Recipe By : "The Best of India" by Balraj Khanna

Categories : Potatoes Curry
*Indian

-------- ------------ --------------------------------
2 1/4 teaspoons ginger root -- chopped
2 1/2 teaspoons garlic -- chopped
1/4 teaspoon salt
3 medium tomatoes
1 large potato -- cubed
3/4 cup water
3 cups frozen peas
Sauté on water: ginger root, garlic, onion, salt. When onions are done, add cumin, turmeric,
coriander, pepper. Cook 5 minutes, until liquid evaporates. Add potato and water. Stir and
bring to a boil. Simmer, covered, 10 minutes. Add frozen peas and simmer 5 minutes or
until potatoes and peas are tender. Garnish with 1 Tbsp chopped cilantro.
------------------
Curried Potatoes and Peas (aloo Mutter)
Recipe By :
*Indian

-------- ------------ --------------------------------
1 tablespoon ghee or butter
2 tablespoons finely chopped ginger
1 can crushed tomatoes -- (15 oz.)
2 red potatoes -- scrubbed, diced
1 1/2 cups frozen peas
2 tablespoons to 4 T fresh cilantro -- chopped
In a large saucepan, saute the onion in the butter over medium-low heat for 5 minutes. Add
the garlic and ginger and saute for one more minute. Add the cumin, turmeric, and
coriander; stir well. Add the tomatoes and bring the mixture to a boil. Add the potatoes,
cover, and simmer for 10 minutes. Add the peas and cook for 10 more minutes. Stir in the
garam masala. Just before serving, sprinkle the fresh cilantro on top.
------------------
Curried Potatoes With Eggplant (Aloo Baigan Sabji)


-------- ------------ --------------------------------
2 minced green chiles
1/4 cup shredded unsweetened coconut
4 tablespoons ghee
1/2 tablespoon whole cumin seeds
6 medium potatoes -- boiled and cubed
1 small eggplant -- cut in 1" cubes
1 tablespoon salt
Combine ginger, green chiles and coconut in blender with 1/3 cup of water until smooth. Add
garam masala and pulse for a few seconds. Set aside. Heat ghee. When hot, add mustard
and cumin seeds and fry for a few seconds. Stir in the asafetida and almost immediately put
in the potatoes. Stir fry for 5 minutes then pour in the mixture from the blender. Add the
turmeric, coriander, eggplant, salt and half the fresh coriander. Mix very gently so as not to
break the vegetables. Reduce heat and fry very gently until the liquid has evaporated. Mix
in lemon juice and remaining coriander greens and serve.
------------------
Curried Pumpkin Dahl
Recipe By : www.healthwell.com
*Indian

-------- ------------ --------------------------------
1 medium yellow onion -- quartered
3 cloves garlic
2 serrano or Thai chili peppers -- seeded & diced
1 tablespoon fresh ginger root -- minced
1 Tsp Salt
2 cups light chicken or vegetable stock or water
2 cups tomatoes -- diced
4 cups fresh pumpkin -- (1 sm pie pumpkin),
-- peeled & diced
2 cups cooked black-eyed peas
2 cups kale or spinach -- chopped
3 tablespoons mint -- minced
Pumpkin and black-eyed peas are widely used in South Indian cooking. We've combined
them here in a spicy dhal stew. For a traditional Indian meal, serve the dhal warm or at room
temperature over basmati rice. Accompany with chapati or papadam (Indian flatbreads).
Prep Time: 25 minutes Cooking Time: 30 minutes
1. Combine onion, coconut, garlic, chili peppers, ginger root, garam masala, cumin,
cinnamon, salt, turmeric, coriander and .3 tablespoons stock in a blender. Puree mixture to a
paste, scraping down the sides of the blender beaker as necessary.
2. Heat oil in a large saucepan, then add the spice paste and cook, stirring often, for 10
minutes. Add remaining stock, tomatoes and pumpkin. Cook over medium heat, stirring
often, until squash is just tender, about 20 minutes.
3. Mix in black-eyed peas and kale. Continue to cook, stirring often, until kale is tender,
about 10 more minutes. Remove from heat. Taste and adjust seasonings; stir in the mint
just before serving.
------------------
Curried Rice
Recipe By :
Grains *Indian

-------- ------------ --------------------------------
2 1/2 teaspoons butter
1 cup onion -- chopped
1/4 teaspoon garlic -- minced
1 cup rice
- vary to taste
1 1/2 cups chicken broth -- (or
- chicken bouillon
- or water)
2 parsley sprigs
1 bay leaf
Preheat oven to 400F. Obtain casserole or heavy ovenproof saucepan with a close-fitting
lid.
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. Add the rice and stir until well-
coated with butter. Add the curry powder and stir until well-blended. Add the broth and stir
to make sure there are no lumps.
Add the parsley and bay leaf on top. Cover and bake in the oven for 17 minutes (Franey
says exactly 17 minutes, but basically "cook until done.") Discard parsley and bay leaf and
stir in remaining butter.
NOTES: * 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, sauteed chicken in cream.
* This basic recipe may be varied by modifying quantities (for example, less onion) or
adding ingredients (for example, pine nuts or apple chunks). :
------------------
Curried Rice, Tofu, and Vegetables
Recipe By :
*Indian

-------- ------------ --------------------------------
1/4 cup oil
1 pound tofu -- cut into 3/4 inch
--cubes and patted very dry
1 red bell pepper -- cored and diced
-- into 1/2 inch dice
12 ounces sliced mushrooms
1/4 teaspoon salt
3 cups cooked cold water -- up to /2 - 4
1 1/2 cups frozen peas -- thawed
2 tablespoons soy sauce
Heat the oil in a large skillet over medium heat until it is hot but not smoking. Add the tofu
and try until it is golden, tossing often. Set aside on a platter. Put 2 tablespoons of the butter
in the skillet and when melted add the red pepper and mushrooms. Saute for 10 minutes, or
until the peppers are tender and the mushrooms are brown. Add all of the spices and the
salt, toss to blend well, and cook 1 minute. Reduce the heat to medium and add the cold
rice, peas, and tofu. Toss until well mixed, then add the soy sauce and toss again.
Cook,tossing often, for 5-10 minutes, or until the mixture is piping hot. Just before serving
cut the remaining tablespoon of butter into bits and add. Toss again and serve.
Serves 4
Serve with Banana Raita
------------------
Curried Turkey Turnovers
Recipe By :

-------- ------------ --------------------------------
1 pound ground raw turkey
2 green onions -- sliced
1 7 1/2 ounces chopped up tomatoes
1 medium green pepper -- chopped
1/2 cup shredded carrot
1/4 cup raisins
1/2 teaspoon salt
1/4 teaspoon pepper
2 9 inch folded refrigerated
unbaked pie crusts
all-purpose flour
1 egg -- beaten
plain yogurt or sour cream
chutney -- (optional)
If turkey is frozen, let it thaw overnight in the refrigerator. For filling, in a 10-inch skillet cook
turkey and onion until turkey is brown. Drain off any fat.
Stir in undrained tomatoes, the green pepper, carrot, raisins, curry powder, salt cumin and
pepper. cover and simmer 10 minutes. If necessary, remove cover and cook over high heat
3 to 4 minutes or until liquid is evaporated. Spoon filling into a bowl. Cool. Let the pie crusts
stand at room temperature while the filling cools.
To assemble turnovers, unfold pie crusts; sprinkle with flour as package directs. Place
crusts, floured side down, on a baking sheet. Spread half of the filling over half of each crust,
leaving a 1-inch edge along the outside. Moisten edge with water. Gently lift and fold other
half of pie crust over filling. Seal and flute edges. Wrap each turnover separately in foil;
seal, label, and freeze.
TO SERVE FROM FROZEN:
Unwrap frozen turnovers and place on a greased baking sheet. Brush with beaten egg. Cut
slits in dough to let steam escape. Bake in a 400F oven for 40 to 45 minutes or until golden
brown and heated through. Serve with dollops of yogurt or sour cream and chutney.
TO SERVE IMMEDIATELY:
Brush turnovers with beaten egg. Cut slits in dough to let steam escape. Bake in a 375 F
oven about 25 minutes or until golden brown and heated through. Serve as above.
------------------
Curried Vegetable Stew
Recipe By :
*Indian Main Dish

-------- ------------ --------------------------------
3 zucchini
2 japanese eggplant
1 red bell pepper
1 pound cauliflower
1 pound broccoli
2 carrots -- peeled
2 large onions -- diced
1 1/2 tablespoons minced fresh ginger
1/2 teaspoon salt
1 sprig cilantro -- for garnish
Cut zucchini into 2-inch pieces. Slice eggplant into 1/2-inch-thick disks. Cut bell pepper into
2-inch cubes. Cut florets from cauliflower and broccoli and cut stems into 1/2-inch-thick
disks. Cut carrots into 1-inch-thick pieces. Crack open coriander seed.
Heat oil and butter together in a large, shallow skillet. Add onion, garlic, and ginger, and
cook together over medium heat for about 10 minutes. When onions are translucent, add
coriander, cayenne, cumin, turmeric, and salt. Stir to mix well and cook for 5 minutes. Add
chicken stock, mixing thoroughly.
Add eggplant and carrots. Cover and cook for 15 minutes. Add broccoli, cauliflower, and red
bell pepper. Stir to mix well. Cover and cook for 5 minutes. Add zucchini and cook
uncovered for 5 minutes. Garnish with sprigs of cilantro.
NOTE: In India traditional curry powder is a personal, specially made blend rather than the
ready-mixed spice available in this country. This recipe is a mix of complex flavors that can
be adjusted to taste. Four tablespoons of packaged curry powder may be substituted for the
variety of spices.
------------------
Curried Vegetable Stew With Tamarind & Coconut Milk
Recipe By : Jump Up and Kiss Me, by Jennifer Trainer Thompson, page 90

Appetizers *Indian

-------- ------------ --------------------------------
***TAMARIND PUREE***
3 ounces tamarind pulp -- (seedless)
1 cup boiling water
***CURRY***
1 teaspoon ground fenugreek seed
2 whole star anise -- (or dash of fennel
-- seed)
1 large yellow onion -- (sliced lengthwise
-- into 1/8"
1 slice - about 1 1/4 c)
2 teaspoons finely chopped ginger
6 whole red thai chiles -- (stemmed), thinly
-- sliced
1 large red bell pepper -- cut in 1" slices
3 cups bite-sized cauliflower florets
4 ounces portobellos or shiitakes mushrooms
-- sliced 1/4" thick
-- (or)
other flavorful fresh mushrooms
1/2 teaspoon salt -- (or more), to taste
14 ounces coconut milk
1 cup water
1 1/2 cups cooked garbanzo beans -- yellow lentils or
channa dal
2 cups snow peas or sugar snap peas
(fresh or frozen)
3 tablespoons chopped cilantro -- (to 4)
Place the tamarind in a bowl and cover with boiling water. Crush with a fork and set aside to
soften for 1 to 2 hours, breaking up the pulp occasionally. Put through a sieve, using a
spoon or spatula to push through the pulp. Discard the fibrous material in the sieve.
Measure 1/3 cup of tamarind puree and set aside.
Combine the spices in a small bowl and set aside.
Heat the oil over medium heat in a heavy 4 quart pot with tight fitting lid. When it is hot, add
the onion, ginger, garlic, and chiles, and cook, stirring, until the onion is softened, about 5
minutes. Add the spices and cook stirring until fragrant, about 3 minutes. Add the red bell
pepper, cauliflower, and mushrooms, and sprinkle with salt. Stir the spices, and continue to
cook, stirring, for 5 minutes. Increase the heat to high, and add the tamarind puree, coconut
milk, and water to the pan. Bring to a simmer, then reduce the heat and simmer gently for 20
minutes, stirring occasionally. Add the garbanzo beans and simmer for 10 minutes until the
vegetables are just tender. Add the peas and simmer for 5 minutes until they are just tender.
Remove the star anise. Add salt to taste and sprinkle with cilantro.
------------------
Curried Whole Chick Peas (Chole)
Recipe By : Yamuna Devi "The Art Of Indian Vegetarian Cooking"


-------- ------------ --------------------------------
1 1/4 cups chick peas
5 1/2 cups water
1 bay leaf
5 tablespoons ghee
6 black peppercorns
1/2 teaspoon black cardamom seeds
8 whole cloves
1 tablespoon whole cumin seeds
1 tablespoon grated ginger
1 tablespoon minced green chile
1 1/2 teaspoons hungarian paprika
1 large tomato -- diced
1 tablespoon salt
3 tablespoons coarsely chopped coriander
Rinse the chick peas and soak them. Drain well. Add the chick peas to the water with the
bay leaf and a small amount of ghee. Bring to a boil and simmer for 1 hour. Drain and
reserve the liquid. Using a mortar and pestle, grind the cinnamon stick, peppercorns,
cardamom, cloves and cumin seeds. Heat 3 tb ghee in a skillet. When hot, stir in the ginger
root, chiles and fry until browned. Remove from heat and sprinkle in the turmeric, paprika,
coriander, cayenne and asafetida. Return to heat and add diced tomato. Stir fry for 4 to 5
minutes. Stir in salt, chick peas, 1/2 cup of reserved cooking water and lemon juice. Simmer
until the liquid has appreciably thickened. Sprinkle with the crushed spices and serve.
------------------
Curried Yogurt Dressing
Recipe By : "The Curry Book"-Nancie McDermott

Salads - Dressings East Indian
Appetizers Cheese And Eggs
*Indian

-------- ------------ --------------------------------
2/3 cup mayonnaise
2 tablespoons re wine vinegar
1 tablespoon honey
1 teaspoon worcestershire sauce
1 teaspoon ginger root -- peeled and minced
Combine all ingredients in a non-reactive bowl and whisk until fairly smooth and well
combined.
Cover and chill until needed.
------------------
Curry Base
Recipe By : Cooking with Curry- Renu Arora

Appetizers Curry
*Indian

-------- ------------ --------------------------------
1/3 cup vegetable oil -- heat in saucepan
1/4 teaspoon cumin seed -- add to oil -burst
2 medium fresh tomato w/o skin = 1/2lb canned
1. Finely chopped onion and tomatoes.
2. Heat salad oil in a heavy saucepan, Add cumin seeds. When seed start to burst, add
chopped onions and cook on high heat for 5-7 minutes. Stir occasionally.
3. Cook on low heat until onions turns brown. (Take care that it does not burn.) Add finely
chopped tomatoes and continue cooking on low heat for another 15 minute. When onion
and tomato are well cooked and dry, the mixture will separate form the oil. Remove from
heat, cool and store. If you are preparing curry on the same day, add the ingredients and
cook.
Will stay fresh for two weeks in the refrigerator and for several months in the freezer.
------------------
Curry Base From "Cooking With Curry"
Recipe By : "Cooking with Curry" - Renu Arora

*Indian

-------- ------------ --------------------------------
1/3 cup canola oil
2 medium tomatoes or 2 cups canned -- chopped
Heat oil in heavy saucepan. Add cumin seeds.
When seeds start to burst, add onions and cook on high for 5-7 minutes.
Turn heat down and cook until turns brown, but does not burn.
Add tomatoes and cook on low for 15 minutes. The mixture will separate from the oil.
Remove, cool and store or continue with recipe.
------------------
Curry Beef With Rice
Recipe By : LHJ ONLINE http://www.lhj.com

Appetizers Grains
*Indian

-------- ------------ --------------------------------
1 pound lean ground beef
1 tablespoon minced fresh ginger
1 teaspoon minced garlic
1 teaspoon minced jalapeño chili
1/2 teaspoon salt
1/2 cup chicken broth
3/4 cup frozen baby peas
cooked rice -- optional
prepared chutney -- optional
chopped peanuts -- optional
chopped fresh cilantro -- optional
plain yogurt -- optional
Heat large skillet over medium-high heat. Add beef and cook, stirring until browned, about 5
minutes. Add onions, ginger, curry, garlic, jalapeño, salt and pepper. Reduce heat to
medium and cook, stirring, until onions are softened, 3 minutes. Add broth and peas; cook
until broth is reduced and peas are hot, 2 minutes. Serve with rice and condiments: chutney,
chopped peanuts, chopped fresh cilantro and plain yogurt, if desired. Notes: Indian flavors
transform ground beef into an exotic dish--in India known as Keema.
------------------
Curry In A Hurry
Recipe By :

-------- ------------ --------------------------------
1 pound shrimp or boneless -- skinless
breasts
1 1/2 teaspoons curry powder
1/4 teaspoon red chile powder or -- cayenne pepper
1 can tomatoes, crushed or whole, skinless, chop
1 teaspoon crushed ginger
salt to taste
1 tablespoon heavy cream
1/4 cup fresh chopped coriander
If using shrimp, clean and devein. Sauté 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 chile 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 over-spicing 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.
------------------
Curry Leaf Chutney (Karivepaku Kharam)

*Indian

-------- ------------ --------------------------------
6 stems curry leaves -- (neither too tender
-- nor too mature -- aromatic)
tamarind -- the size of a small
lemon
jaggery -- the size of 1/2 a
lemon
10 red chiles
salt -- to taste
1. Soak tamarind in 4 tbsp. of water for 5 minutes. Remove.
2. Soak red chiles in a small bowl of water for 5 minutes. Remove.
3. Clean and pluck curry leaves.
4. Grind tamarind, red chiles, and curry leaves with salt and jaggery.
5. Add tamarind water and whip.
------------------
Curry Masala Powder

Categories : *Indian Spices And Pastes
Curry

-------- ------------ --------------------------------
2 tablespoons cumin seeds -
4 teaspoons fenugreek seeds
5 teaspoons garlic powder
4 teaspoons paprika
4 teaspoons turmeric powder
4 teaspoons garam masala powder)
1 teaspoon curry leaf powder
1 teaspoon ginger powder
1 teaspoon black pepper powder
Heat a wok or tawa and roast the coriander seeds, cumin seeds and fenugreek seeds
together, stirring continuously for a minute or so until well roasted. Remove from heat.
When cool, grind to a fine powder. Mix with the remaining ingredients and store in an airtight
jar, in a dark place.
You can grind the curry masala ingredients with vinegar instead of water, so the curry paste
will stay fresh for a longer time.
------------------
Curry Oil
Recipe By :
Salads - Dressings East Indian
Appetizers *Indian

-------- ------------ --------------------------------
1 tablespoon milk indian curry powder
1 cup plus 1 tsp canola oil
Put the curry powder into a bowl and stir in 1 tsp of the canola oil until the oil uniformly
darkens and the combination is the consistency of a crumply paste. Add the remaining 1
cup oil Stir well and transfer the mixture to a 1/2-pint Mason jar. Seal the jar and set it
aside for about 8 hours, until the curry powder sinks to the bottom. Taking care not to
disturb the curry residue, strain the contents through a fine sieve into another 1/2-pint
Mason jar; you'll leave a little of the oil in the first jar. Cover and store in a cool, dark
place. The oil should be ready to use immediately, with a shelf life of about 2 months.
YIELD: 1 cup
Recipe By : Homemade in the Kitchen
------------------
Curry Powder - 1
Recipe By :
*Indian

-------- ------------ --------------------------------
4 1/2 teaspoons coriander
1 teaspoon whole black peppercorns
1/2 teaspoon cardamom seed
1 1/2" stick cinnamon
1/4 teaspoon cloves, whole
1/4 teaspoon ginger, powdered
Mix thoroughly and grind very fine.
Store in air-tight container.
------------------
Curry Powder - 2
Recipe By :
*Indian
-------- ------------ --------------------------------
2 tablespoons fenugreek
1 1/2 teaspoons mustard seeds
1 tablespoon poppy seeds
1 tablespoon ground ginger
1 1/2 teaspoons hot chile powder
1/4 cup ground turmeric
Using a blender, process cumin, fenugreek, mustard, peppercorns, coriander and poppy
seeds.
Add remaining spices; process.
Store in air-tight container for up to 3 months.
------------------
Curry Powder - 3
Recipe By : "How To Make Good Curries" by Helen Lawson, Copyright 1973

*Indian

-------- ------------ --------------------------------
1/4 cup ground cinnamon
2 1/2 tablespoons ground turmeric
1 tablespoon ground fenugreek
2 tablespoons dry mustard
2 tablespoons ground cardamom
2 tablespoons garlic salt
2 tablespoons ground poppy seeds
2 1/2 tablespoons ground dried chiles
2 1/2 tablespoons ground black pepper
Sprinkle often with vinegar while blending these spices.
This powder may be sealed tightly and stored for many months, but it will not give the same
rich flavor as powders using whole spices and freshly ground.
NOTE: A good basic blend from ready-ground spices.

------------------
Curry Powder - 4
Recipe By : How To Make Good Curries by Helen Lawson, Copyright 1973

*Indian

-------- ------------ --------------------------------
1 cup ground turmeric
1 1/3 cups coriander seeds
1 cup cumin seeds
2 ounces dried root ginger
2 peppercorns
1 ounce cardamom pods
1/4 cup fennel seeds
1/4 cup dried red chiles
1/4 cup blades of mace
1 1/2 tablespoons whole cloves
Store in an airtight jar after blending well.
NOTE: A more robust basic blend.
------------------
Curry Powder - Cook's Book
Recipe By : The Cook's Book of Uncommon Recipes

Categories : *Indian Curry
Spices And Pastes

-------- ------------ --------------------------------
1 piece whole cinnamon stick -- (2 inch)
1 teaspoon whole fenugreek seeds -- see note
1/2 teaspoon whole allspice
10 whole cloves
1/2 teaspoon ground nutmeg
In your blender grind the whole spices together. Add the powdered spices. Store in an air-
tight container in a dry place.
YIELD: about 1/4 cup
NOTE : A good place to find fenugreek seeds is a health food store.
------------------
Curry Powder - Frugal Gourmet
Recipe By : The Frugal Gourmet Cooks with Wine by Jeff Smith

Curry

-------- ------------ --------------------------------
1/2 tablespoon cardamom seeds
1 tablespoon cinnamon sticks -- chopped
1/2 tablespoon whole cloves
1/4 tablespoon whole cumin
1/4 tablespoon grated nutmeg
1/2 tablespoon whole coriander
black peppercorns -- to taste
dried red pepper flakes -- to taste
1 bay leaf
Grind all of this together in an electric coffee grinder and keep in a tightly closed jar.
------------------
Curry Powder - Jaffrey

Recipe By : Adapted from "Madhur Jaffrey's World Vegetarian" cookbook
Curry

-------- ------------ --------------------------------
2 tablespoons Whole Coriander Seeds
1 tablespoon Whole Cumin Seeds
2 teaspoons Whole Peppercorns
1 1/2 teaspoons Whole Brown Or Yellow Mustard Seeds
1 teaspoon Whole Fenugreek Seeds
5 Whole Cloves
3 Dried Hot Red Chilies -- Crumbled
1 1/2 teaspoons Ground Turmeric
Heat small, heavy skillet over medium-low heat. Add coriander, cumin, peppercorns, mustard
seeds, fenugreek seeds, cloves and chilies. Stir until spices smell toasted and aromatic,
about 5 minutes. (A few of the spices will darken a shade.) Add turmeric; stir 10 seconds.
Turn out onto clean plate to cool. Transfer spices to coffee or spice grinder, in batches if
necessary; grind finely. Use immediately or store in air-tight container in cool, dry place for
up to 2 months.
------------------
Curry Powder - Madras Style
Recipe By : "How To Make Good Curries" by Helen Lawson, Copyright 1973

*Indian

-------- ------------ --------------------------------
2 1/2 tablespoons coriander seeds
1 tablespoon chile seasoning
1/2 teaspoon ground allspice
1 tablespoon salt
1/2 tablespoon dry mustard
1/4 teaspoon saffron
Grind the coriander seeds, (sieve if any large husks remain).

Blend all of the ingredient together and store in an airtight jar. This recipe makes 3 ounces of
curry powder.
NOTE: This is madras style curry powder and is very hot.
------------------
Curry Powder - Sahni
Recipe By : Julie Sahni's "Classic Indian Vegetarian and Grain Cooking"

Curry

-------- ------------ --------------------------------
1/2 cup coriander Seeds
15 Dry Red Chili Pods -- See Note
1 1/2 teaspoons Cumin Seeds
1 1/2 tes Mustard Seeds
1 1/2 teaspoons Fenugreek Seeds
1 1/2 teaspoons Black Peppercorns
15 Curry Leaves (Dry Or Fresh ) (To 20) -- Optional
3 tablespoons Turmeric Powder
Mix coriander, chili pods, cumin, mustard seeds, fenugreek seeds and peppercorns in the
container of an electric blender or spice mill and grind the spices to a fine powder in several
batches. Pour into a bowl and combine well.
If you are using fresh curry leaves, dry them briefly (about 4 to 5 minutes) in an ungreased
frying pan over low heat. Grind them in the blender and add them to the spice powder in the
bowl. Stir in the turmeric.
Transfer the curry powder to an airtight jar, cover tightly and store in a cool place.
Note: For mild-tasting curry powder, reduce or eliminate chili pods.
For a sweeter curry powder, known as Hyderabad curry powder, add 1 1/2 teaspoons ground
cinnamon and 3/4 teaspoon ground cloves to the mixture.
------------------
Curry Powder-Martha Stewart Living

Recipe By : Martha Stewart Living - Feb/Mar 1994
Curry

-------- ------------ --------------------------------
4 small dried red chiles
1 tablespoon peppercorns
10 fresh or dried curry leaves -- optional
1/2 tablespoon ground ginger
1. Place all the seeds together in a saute pan over medium heat and dry-roast, shaking pan
often, until they give off an aroma, about 5 minutes.
2. Combine all ingredients in a mortar or a clean coffee grinder and grind to a powder.
Store in an airtight container.
------------------
Curry Puffs
Recipe By :

-------- ------------ --------------------------------
400 gram puff pastry
500 gram cooked kheema curry
***FOR THE KHEEMA CURRY***
4 tablespoons ghee)
225 gram onions -- chopped fine
450 gram coarsely ground lean minced beef
150 gram carrot -- cubed fine
200 gram tinned plum tomatoes
1 tablespoon tomato ketchup
700 milliliter tomato soup
1 tablespoon dried fenugreek leaves -- (optional) (15 g)
salt to taste
***FOR THE SPICES***
1 1/2 teaspoons cardamom powder
DIVIDE the pastry into four equal pieces. Carefully roll out one piece three mm. thick and
about 22 cm square. Then cut the square into three strips, each about 7.5 cm wide. Put a
line of filling down the center line of each strip. Fold the pastry over the filling, pressing the
edges firmly together, sealing with a little water. Brush with a glaze of water or egg white,
and spike the roll a few times to let the air out when it cooks. Freeze the pastry for later use,
if required. Put the 12 strips onto a greased, flat oven tray, and bake in a preheated oven at
190 C/375 F/Gas 5 for about 20 minutes, or until well browned. Cut each strip into three
pieces. Serve hot or cold with salad and chutney. They can be frozen when cold.
To prepare the kheema curry: HEAT the ghee in a frying pan. Add the onions, garlic and
green chiles. Stir-fry for about five minutes, until the onion is translucent. Add the spices.
Stir-fry for a couple of minutes, sprinkling a little water when required. Mix in the mince and
stir-fry until it browns. Put into a casserole, cover and bake in a preheated oven at 190
C/375 F /Gas 5 for about 20 minutes. Add the carrot, tomatoes, ketchup and tomato soup.
Stir well and bake for a further 20 minutes. Stir in the coriander leaves, garam masala
powder, fenugreek leaves and salt to taste. Cook for 20 minutes. Serve hot. (This recipe is
great in its own right, served with Indian breads or rice. It is also the base as stuffing for
curry puffs, shepherd's pie and potato mince rissoles.)
------------------
Curry-Laced Tomato-Lentil Broth
Recipe By : "Classic Indian Vegetarian and Grain Cooking,"

Categories : Dals Soups And Stews
*Indian

-------- ------------ --------------------------------
1 cup red lentils
4 cups water
2 cups canned crushed tomatoes
1 1/2 teaspoons cumin
1 tablespoon minced onion
salt -- to taste
Wash lentils thoroughly. Place in a pot with 3 cups water and turmeric. Cook, partially
covered, until very tender, about 30 minutes. Combine lentils and 1 cup water in a deep
pot. Whisk to crush some of the lentils. Add the tomatoes, cumin, ground coriander,
cayenne, onion, garlic and salt and bring to a boil. Lower heat and cook, partially covered,
10 minutes. Add lemon juice. Heat oil in a small skillet until hot. Add mustard seeds and
cover so the seeds do not fly out of the pan. When they stop spattering, mix into soup. Stir
in fresh coriander.
Makes 6-8 servings.
From "Classic Indian Vegetarian and Grain Cooking," by Julie Sahni (William Morrow).
------------------
Custard Sauce
Recipe By :
*Indian

-------- ------------ --------------------------------
3 cups milk
1 1/2 tablespoons custard powder -- (designed flavour)
3 1/2 tablespoons sugar
Dissolve the custard powder in 1 cup milk.
Put remaining milk to heat. Add sugar and bring to boil. Once boiling,
add custard paste gradually, stirring continuously. Boil till mixture
coats the back of a spoon. Cool.
Beat well till smooth. Chill for 1-2 hours. Beat till smooth, again,
before serving.
Variations
3-4 minutes before taking off the fire, desired fruit may be added. Care
should be taken that very sour fruits are avoided, as they may curdle the
custard. Also, depending on the fruit used either chop finely or grate or
mash to a coarse pulp.
Ideal fruit to be added are apples, strawberries, peaches, mangoes,

cherries, pineapple, etc.
Fruity custard sauces taste excellent poured over a slice of sponge cake
or pudding of chilled fruit bowls. A quick and filling summer dessert
this.
------------------
Cutlets From Leftover Vegetables
Recipe By :
*Indian

-------- ------------ --------------------------------
2 potatoes -- boiled, peeled and
-- mashed.
1 cup leftover boiled or cooked vegetables.
salt -- chillies green as
-- required.
2 slices bread -- (2 to 3)
1/2 teaspoon ginger-garlic paste
2 tablespoon Leftover noodles -- (optional) (2 to 3)
Oil to shallow fry.
1/2 teaspoon cornflour.
Add all ingredients to the potatoes except oil and bread. Run the bread
in a dry mixie to get fine bread crumbs. Keep aside. Mash the potato
mixture well. If required add more salt or green chillies.
If too soggy add 1-2 teaspoon cornflour. Mix bread crumbs with cornflour.
Shape the mixture into patties of desired shape. Roll in the crumbs.
Heat skillet, add some oil to shallow fry, place a few patties .
When browned flip over to fry other side.
Serve hot with chilled coke, tea or milkshake. Serve with tomato sauce.
------------------
Daal Information
Recipe By :

-------- ------------ --------------------------------
text only
By Sharon Raghavachary <schary@mediaone.net>
I'll tell you what I do with dal. I simmer it for several hours! Most dal recipes that I've read
say to cook the dal for as little as 30 minutes. I don't like dal where the lentils are still whole,
I like my dal thicker and more mushy (for lack of a better word). I know people who use a
pressure cooker to do in 30 minutes what I take hours to do, but I'm not too keen on pressure
cookers.
Here's the dal recipe that I use most often. I've posted it many times before, but I think it's
one of the best. My idea of comfort food is a big bowl of dal and some hot naan to dunk in it
and eat with my fingers. .
This recipe states to simmer the dal for 40 minutes. As I stated above, I simmer it for several
hours, adding a little water if it gets too thick. The red lentils called for are also known as
masoor dal. I often use a combination of toor (toovar) dal, channa dal, moong dal, and
masoor dal. It's a good mixture. The moong dal really helps to thicken it up, because they
break down faster than the other dals. The toor (toovar) dal really needs several hours of
cooking to break down, being the hardest of the dals I've mentioned.
I've used a slow cooker for dal. I wasn't as happy with the result as when I did it on top of the
stove. I guess I just like a little more control of the process. If you choose to use a slow
cooker, you won't want to add as much liquid as the recipe calls for, since slow cookers don't
allow much evaporation. Also use the shift setting, which starts the cooker on high and then
shifts to low for the majority of the cooking time. I'd also let it cook for at least 8 hours or until
it gets to the consistency you like. Experiment with it and you may find this is the best
method for you.Dals and Pressure Cookers
Here is a bit more information on types of dals and how to pressure cook:
Chana Dal - split yellow chickpeas, used in baghars and in chutneys
Kabuli Chana - whole large white chickpeas, may be cream colored, used in curries, Punjabi
style
Khatte Cholle - small dark wrinkled chickpeas - take FOREVER to soak and cook.
Urad Dal - Split Black Gram, white in color, used in baghars and in South Indian dishes
which are fermented **may be whole (black), split with hull (black and white), split without
hull(white)
Lobhia- dried black eyed peas.
Masoor dal - small pink (split) lentils which turn yellow after cooking, used in curries and
soups
Moong dal - smaller yellow mung beans, used in curries and soups.
Matar dal - split green peas, used in curries
Rajma - kidney beans
Aduki - smaller red beans
Moth - very tiny small whole green ??
Sabat masoor - green lentils, used in soups and curries
Safed moong - split mung beans, pale yellow in color, used in rice dishes and curries.
oor dal (toovar dal) - split pigeon peas which look like yellow split peas. May greasy (oily) or
washed.
GUIDE TO PRESURE COOKING DALS

By By Elizabeth Williams
Type of dal Soaking Time Dal:Water Ratio Cooking Time
Whole, chickpeas, 8 hrs or overnight 1 to 3 1/2 kidney beans, black-eyed peas, kala channa
dal
Whole aduki beans, 5 hrs or overnight 1 to 3 mung beans, urad beans, muth(moth?) beans
Split: mung dal, no soaking required 1 to 6 for soup
urad dal, 20-30 minutes 1 to 4 masoor dal
Split: toovar dal 3 hours 1 to 6 1/2 for soup chana dal 5 hours split peas 5 hours
To put to rest fears about pressure cookers:

Some manufacturers caution against cooking dried peas and beans in a pressure cooker,
because legumes cooked WITHOUT enough water or insufficiently washed tend to froth up
and clog the vent. To prevent this, fill the pressure cooker no more than half full; use at least
6 parts water to 1 part split dal or 3 parts water to 1 part whole beans and keep the heat
moderately low. The first few times you cook dals, watch for signs of clogging, such as a
suddenly still vent weight. If this happens, take the pan off the heat, put it in the sink and run
lukewarm water over it, gradually changing to cold. After several minutes, tilt the weight and
slowly reduce the pressure, aiming the release away from you. Finish cooking the dal,
covered but not under pressure.
Using a pressure cooker for kabuli channa to make hummus is a wonderful help. Also some
dals are harder to cook depending on their age and this is a great help. Pre-Soaking is a
MUST!!
------------------
Daal-Baati
Recipe By :

-------- ------------ --------------------------------
***FOR BAATI***
2 cups wheat flour
1 tablespoon rawa -- (semolina)
2 tablespoons ghee
salt to taste
***FOR DAAL***
1/2 cup green moong dal
1 tablespoon yellow channa dal
1/4 teaspoon haldi -- (turmeric) powder
1/2 teaspoon dhania -- (coriander seeds)
-- powder
salt to taste
1/2 lemon
1/2 inch ginger grated
2 cups water
For Baati:
Mix the flour, rawa, salt and ghee.
Knead very stiff dough with warm water.
Shape in ball the size of a ping pong ball.
Heat a gas tandoor or oven and roast on low heat till the outer cover is
brown and crusty.
Break open pour some fresh ghee on the halves.
Serve hot with channa moong dal and pickles.
For Daal:
Wash both dal together add 1 cup water and a pinch of turmeric.
Pressure cook dal. (Approx.4 whistles will cook the dal).
Cool the cooker. Remove dal.
Mix all the spice powders in 1/2 cup water to make thin paste.
Put ghee in a pan and heat.
Add the cumin & coriander seeds. Once they splutter add ginger.
Add the paste of spice powders. Fry for a minute, add the dal.
Add remaining water and stir well. Bring to a boil.
Add lemon juice. Check and add salt if required.
Serve hot with hot steamed rice.
Making time for daal: 1/2 hour
Makes:4 servings
Shelf life: Best hot and fresh
------------------

Dabeli
Recipe By :

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6 pavs or medium buns
2 potatoes -- boiled, peeled &
-- mashed
3 tablespoons tamarind chutney -- (refer chutneys)
2 tablespoons green all purpose chutney -- (refer chutneys)
1 tablespoon peanuts roasted & halved
1/2 pomegranate cleaned
1/2 teaspoon amchoor -- (dried mango powder)
1/4 teaspoon black maharashtrian masala -- (refer masalas)
1/2 teaspoon green chilli -- ginger, garlic
-- pastes (or grated
-- or crushed)
1/2 teaspoon powdered sugar
salt to taste
100 gram butter -- (approx.)
Mix both chutneys together till well blended. Keep aside.
Mix half coriander into onions, keep aside.
Mix all masalas, salt, remaining coriander into mashed potatoes.
Mix with hand till well blended. Keep aside.
Tear up each bun at its middle horizontally, keeping one edge intact.
It should open out like a book. Keep aside.
Take one bun, apply chutney mix liberally on both insides.
Press a ladleful of potato mixture over chutney on lower part.
Sprinkle some pomegranate and peanuts over potato mix.
Press lightly into mixture. Close bun or pav.
Press lightly and butter all sides, top and bottom.
Heat a heavy flat griddle or tawa.
Hold bun on side, press over tawa, turning to brown sides evenly.
Then place flat and lightly brown top and bottom.
Serve hot with tomato ketchup and chips.
Making time:
Masala 30 minutes (chutneys excluding)
Assembling 15 minutes
Makes: 6 dabelis
Shelflife:
Potato masala 1 month on freezing
2 days on refrigeration
After assembling dabeli best fresh
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Dadhyonam (Yoghurt Rice)
Recipe By :

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cooked rice*
2 cups yoghurt -- (thick or watery)
-- (to 3 cups)
1 cup cilantro -- finely chopped
1/8 cup green chillis -- finely chopped
1/8 cup ginger -- finely chopped
1 teaspoon black mustard -- (to 2 tsp)
1/4 teaspoon hing
salt -- to taste
milk -- (if yoghurt is very
-- sour)
You can make a extremely simple item thats almost the uncompromising part of a south
Indian meal.
* very well cooked almost to paste (add more water while cooking it)
Mash the rice very well adding yoghurt little by little into paste of yoghurt and rice. Add salt
and hing and continue to mix. Add green chills and ginger. Mix the stuff switching the stove
off.
In a small vessel add two teaspoons of oil and crackle the mustard on heat, then add this to
the paste and add the cilantro and mix.
Serve it immediately or refrigerate it for about an hour and serve.
Don't mix the yoghurt in hot steaming rice. Wait for it to cool.
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Dahi Bhalla - 1
Recipe By :
*Indian

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1 cup urad dal
1 kilogram yogurt
2 teaspoons roasted cumin powder
1 teaspoon kala namak
salt -- to taste
1 inch ginger -- julienne
oil -- for frying
15 raisins -- (to 20)
1 green chile -- deseeded & slivered
mint chutney
tamarind chutney
Wash and soak the dal in cold water overnight. Next day, strain and grind to a smooth paste.
Whisk into the batter 1/2 tsp salt, 1/2 tsp red chile powder and raisins.
Heat oil in a wok. Drop tablespoons of batter in it and fry until light golden.
Remove, drain on absorbent paper. Put the bhallas in hot water. Leave for 2 minutes.
Drain, squeezing out the water between the palm of your hands.
Whisk the yogurt well with kala namak and salt to taste.
To serve, place the bhallas on a plate and cover with yogurt. Drizzle mint chutney and
tamarind chutney. Sprinkle, red chile powder, cumin powder. Garnish with coriander leaves,
ginger and green chile.
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Dahi Bhalla - 2

*Indian

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***FOR THE BHALLAS***
1 cup lentils -- (dhuli urad dal)
1/2 teaspoon salt
2 teaspoons ginger, chopped
5 grams green chiles -- chopped
250 milliliter oil
***FOR THE CURD MIXTURE***
2 cups thick curd, beaten
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black rock salt
1/2 teaspoon white pepper powder
1 teaspoon ginger, julienne
1 teaspoon green chiles, julienne
1 pinches chile powder
1 pinches cumin powder
4 sprigs mint leaves
2 2/3 tablespoons tamarind chutney
(Lentil dumplings in a tangy and spiced curd, served with tamarind chutney)
Time required: 45 minutes plus soaking time
Clean the urad dal and soak in water for two hours. Drain and grind to a fine paste, adding a
little water if required. Remove from the mixer. Add salt, cumin seeds, ginger and green
chiles. Mix well. Shape into even sized balls.
Heat oil in a kadai and add the prepared balls, a few at a time, using wet hands. Deep fry
until golden brown. (Make a hole in the center of the ball with the thumb just before frying).
Remove and drain on paper towels.
To prepare the curd mixture: Soak the prepared balls in sufficient lukewarm water until they
are soft. Add sugar, salt, cumin powder, black rock salt and white pepper powder to the
beaten curd. Mix well.
Remove the bhallas from water, squeeze out excess water and add to the curd mixture.
Keep aside for 10 to 15 minutes. Serve chilled, garnished with ginger, green chiles,
coriander leaves, chile powder, cumin powder, mint leaves and tamarind chutney.
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Dahi Chicken
Recipe By : Shekhar
Categories : Dressings Chicken
Chiles *Indian

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2 medium onions
1 large green pepper
1 tablespoon tandoori masala -- (available in any
-- indian s
100 gram almonds -- (unsalted)
450 milliliter plain yogurt -- (dahi!)
5 hard boiled eggs
1 1/2 kilograms chicken thighs -- (with the skin
-- removed)
65 milliliters vegetable oil
salt
1. Finely chop the onions.
2. Cut the green pepper your favourite way (I prefer to cut it longitudinally).
3. Soak the almonds in water for about 2 hours (or until you are able to peel the skin off).
Skin and chop them.
4. To prepare the marinade, mix the tandoori masala with the yogurt. Soak the chicken in
this mixture and marinade for about 2 hours.
5. Heat the oil in a large cooking vessel. Add the chilli powder and turmeric. Then add the
onions. Add the almonds and cook until the onions are just brown. Add the green peppers
and cook for about 3-4 minutes.
6. Now add the chicken along with the marinade. Add about 110 ml of water. Now peel and
chop the hard boiled eggs and add these. Let the mixture cook for about 1 hour (covered),
or until the chicken is tender. You might want to add a little more water for longer cooking
times.
7. Add salt to taste.
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Dahi Kabob

Categories : Side Dish *Indian

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500 milliliter curd *
salt -- to taste
20 grams roasted chana -- powdered
1 teaspoon saunf -- (aniseed) powder -
ghee -- for frying
50 grams figs -- chopped fine
salt -- to taste
(Curd dumplings with fig and coriander filling)
* Tied in a muslin cloth and hung until all the whey drains out
Add salt, white pepper powder, cornstarch, roasted chana powder, cardamom powder and
saunf powder to the curd and mix well. Mix all the ingredients for the filling. Divide the curd
mixture into small portions. Roll into dumplings and put a little filling into each. Roll into balls
to cover the filling completely.
Heat ghee in a mahi tawa (a copper tawa which is shallow in center) and shallow fry the
dumplings until done. Serve hot with a sauce of your choice.
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Dahi Kaleji Chakattari
Recipe By :

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500 gram sliced kaleji -- (liver)
1 cup fresh curd
4 minced onions
4 tablespoons ghee
a handful of chopped coriander leaves
***for paste***
1 medium sized chopped garlic
6 red chillies
2 inch cinnamon
5 cloves
1/2 teaspoon peppercorns
3 large cardamoms.
Take the ingredients meant for paste and grind all into fine paste. Heat ghee, fry fenugreek
seeds,add onions and simmer for three minutes. Add kaleji (liver) and continue to fry at a
low temperature, add the masala paste and simmer for 2 to 3 minutes.
Add beaten curd and cook for 3 minutes. Add 2 cups of water. Cover and cook till kaleji is
done and gravy is thick. Garnish with coriander leaves, and serve hot with nan, parathas or
chapatis.
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Dahi Papdi Chaat
Recipe By :

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***BASIC PAPDI***
100 grams besan
1/2 teaspoon ajwain
1/4 teaspoon crushed peppercorns
30 grams oil -- to mix
50 milliliters water -- to mix
salt -- to taste
1 pinch baking soda
oil -- for frying
***CHAAT***
papdi -- (above)
2 boiled potatoes
1/4 bunch coriander leaves
150 milliliters curds
***CHUTNEY***
100 grams tamarind
75 grams jaggery
1/4 teaspoon black salt
3/4 teaspoon dhania jeera powder
salt -- to taste
To Make The Papdi:
Mix the besan, ajwain, crushed peppercorns, salt and baking soda. Rub in the oil , add water
and make a stiff dough. Roll the dough in big round, cut long strips out of it and cut them in
quarters. Deep fry until crisp and golden yellow over a slow fire.
To Make Chutney:
Soak the tamarind in a little hot water and mash well. Strain the tamarind sauce, add all the
other ingredients, and heat until it thickens. Keep aside to cool.
To Make Dahi Papdi Chaat:
Beat curds and mix salt and chile powder. Peel and dice the potatoes. Spread papdi on a
plate, and top with diced potatoes. Pour the chutney generously on top and cover with the
curd mix. Sprinkle with chaat masala and garnish with coriander leaves.
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Dahi Sev Batata Puri
Recipe By :

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***FOR PURIS***
2 cups very fine semolina -- (soji or rava)
salt to taste
water
oil to deep fry
puri cutter
Green chutney -- (refer chutneys)
Tamarind chutney -- (refer chutneys)
Crushed cumin powder
Red chilli powder
Salt
Chopped coriander
Beaten curds
Fine sev
Boiled potato chopped
Onion finely chopped
Boiled chickpeas
Boiled drained moong
Mix soji, salt and enough water to knead a soft dough.
Stand covered with wet cloth for 15-20 minutes.
Take a fist sized lump and make a ball.
With the help of some dry maida or soji, roll into big thin rounds.
Cut small puris from it with the cutter. Approx. 1 1/2" diameter.
You may use a sharp edged lid of a bottle, if the size is alright.
Remove the frills formed and mix into remaining dough..
Heat oil in a pan and deep fry puris till very light brown and crisp.
Keep the puris covered with a moist muslin cloth if there is delay in
frying.
Drain and rest in a colander or over kitchen paper for awhile for oil to
dry out.
Store in an airtight container when cool.
If in a hurry, just cut the big puris into small squares and use the same.
No dough is then put back in frill form.
Alternatives:
Choose puris which have puffed.
Make a hole on one side by giving a sharp tap with index finger.
Fill in a tiny bit of moong, potato, sev, onion as desired.
Arrange in serving or individual plates.
Pour fresh beaten curds to cover each puri.

Drizzle a bit of green and tamarind chutneys
Sprinkle salt, crushed cumin and a pinch of red chilli powder.
Garnish with sev and chopped coriander.
Serve immediately.
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Dahi Vada (Bhalla)
Recipe By :

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***FOR VADAS***
1/2 cup urad dal
1/2 cup chavla -- (black eyed bean)
-- dal
1 cup moong dal -- (yellow)
oil to deep fry
***FOR TOPPING***
3 cups fresh curds
1 cup milk
1/2 cup tamarind chutney -- (refer chutneys)
1/4 cup green chutney -- (refer chutneys)
2 tablespoons coriander finely chopped
***FOR SPRINKLING***
crushed cumin seeds
salt
red chilli powder
1 onion finely chopped -- (optional)
Mix, wash and soak all dals together for 6-7 hours.
Wet grind to find thick batter. Beat till fluffy.
Heat oil in large frying pan.
Drop in pingpong ball sized lumps of batter.
Use moist hands or a moist spoon to do the same.

Deep fry till very light golden. Drain, keep aside.
Repeat for all batter.
Put hot vadas in plenty of salted water and soak for 30 minutes.
Drain and put in plain water.
Change this water 3-4 times till oiliness is gone.
Spread a moist muslin cloth in a large shallow bowl.
Press out each vada gently between palms, place in cloth.
Repeat for all, pile and keep in fridge covered till required.
Chill curds and milk.
To serve:
Beat together curds and milk till smooth.
Arrange some vadas at the base of a bowl.
Pour enough curds to cover vadas.
Drizzle some tamarind and green chutneys over it.
Sprinkle salt, red chilli powder, cumin over it.
Sprinkle chopped coriander. Onions if desired.
Serve chilled.
Make same either in individual bowls or in a large bowl.
Allow guests to adjust seasoning as per taste.
Variation:
Add all seasoning to the curds and mix well. Check taste.
Add the vadas, and all to soak for 15-20 minutes.
Serve in a large pot. Omit the onions.
Making time: 1 hour excluding soaking and grinding.
Makes: 25-30 vadas
Shelflife: Fry ahead even a day. But proceed with remainder when
required.
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Dahi Vada (Savory Balls In Yogurt)
Recipe By :
Categories : Dals Snacks
*Indian

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1/2 cup urad dal
1/2 moong dal
1 cup yogurt
oil for frying
1/4 cup milk
Add spice to taste, cumin, paprika, garam masala, etc.
Clean dal, wash and soak in water for 4 hours. Blend in blender at medium speed using the
minimum amount of water required to keep paste moving freely. Add salt and start heating
oil.
Drop spoonfuls of batter in the hot oil using a large tablespoon. Fry until golden brown. Drop
in water. Let it soak till ready to serve.
Beat yogurt with milk. Add spice according to taste. Squeeze out water from the vada and
add yogurt. Serve.
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Dahi Wada


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1 cup black gram dal -- peeled and broken
2 1/2 pounds yogurt
1 tablespoon mustard powder
2 green chiles
1 stem curry leaves
1/4 kilogram oil
salt -- to taste
1. Make wadas (see recipe).
2. Soak wadas in yogurt for hours.
3. Chop green chiles finely. Sprinkle green chiles, mustard powder, salt and curry leaves on
the dahiwada. Cool.
4. Just before serving, sprinkle chile powder. Use ginger chutney as accompaniment.
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Dahl Palak (Spinach And Split Peas)
Recipe By :
Categories : Vegetarian Main Dish
Dals *Indian

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1/2 cup split peas
2 cups water
1/2 teaspoon salt
1 pound spinach -- chopped
3 tablespoons butter/oleo
1 tablespoon ginger -- fresh and chopped
1 pinch salt
Soak split peas in 2 cups water 1 hour.
Add turmeric and 1/2 tsp salt to split peas. Boil 10 minutes in same water used to soak peas.
Add spinach and cook until most of the liquid has been absorbed and split peas are done.
Meanwhile, heat butter/oleo in a skillet. Add ginger and garlic. Cook until garlic is golden.
Add Garam Masala (see recipe called "Garam Masala").
Immediately add the seasoned ginger and garlic to the spinach-split pea mixture. Add lemon
juice and salt to taste and serve.
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Dakshin Murgh - Chicken Coriander Coconut Curry
Recipe By : Madhur Jaffrey's Indian Cooking - (modification)

Dressings *Indian

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1 stick cinnamon
3 1/2 pounds chicken pieces -- skinned, in serving
-- pieces
2 medium onions -- cut into rings
5 cloves garlic -- slivered
1 teaspoon fresh ginger -- peeled and grated
5 ounces tomatoes -- finely chopped
14 cans coconut milk
2 fresh hot green chilies -- cut/half lengthwise
Set frying pan over med-high for 2-3 minutes. Add the coriander seeds fenugreek and
peppercorns and roast for about 1 1/2 minutes or until lightly browned. Remove spices to
cool then grind in processor. Put the oil in wide pan and set over med-high heat. When hot
add the mustard seeds and cinnamon. As the mustard pops put in the chicken pieces in a
single layer. Brown the chicken in successive batches.
When the chicken is all browned put onions and garlic into same pan and turn heat to
medium, cook until all are light brown. Add ginger and tomatoes and cook until soft. Add
roasted spices, turmeric, cayenne, salt and lemon. Set aside the thick coconut at top of can,
Stir remaining contents of can. Add enough water to fill the can again and add to chicken.
Bring to boil.
Cover and turn to low and simmer for 25 minutes. Stir the thick coconut cream and chilies,
warm and turn off heat. Serve with rice.
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Dal (Indian Spilt-Pea Soup)
Recipe By :
Dressings Soups And Stews
*Indian

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1 pound dry yellow split peas
2 celery stalks -- finely chopped
1 large carrot -- finely chopped
2 tablespoons sweet butter
1 bay leaf
1/2 teaspoon salt
3 chicken bouillon cubes
2 quarts water
place all ingredients in crockpot -- stir,
cover -- cook
-- on low for 7 to 9
-- hours. garnish
-- with chopped green
-- pepper.
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Dal - 1
Recipe By :
*Indian

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1 cup tur (toor) dal
1 tomato
2 red chiles
1 small piec ginger
2 cloves garlic
2 green chiles
1 teaspoon ghee
salt -- to taste
1/4 bunch coriander
Mash the cooked tur dal with a wooden spoon.
Chop tomato, green chiles and coriander leaves. Add salt to taste and a cup of water.
Allow to simmer on low fire. Heat ghee, add mustard seeds, cumin seeds, chopped ginger,
garlic and chiles.
When the chiles are crisp, remove from fire and add to dal. Serve with pickles and papads.
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Dal And Potato Stew
Recipe By : Yogi Vithaldas from the Yogi Cookbook

Dressings Potatoes
Soups And Stews *Indian

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1 cup chana dal
4 cups water
2 teaspoons salt
4 tablespoons ghee
2 large potatoes -- peeled and chopped
2 large ripe tomatoes -- (or one can stewed)
-- peeled and chopped
2 teaspoons garam masala -- (or curry powder)
Boil together the chana dal,and water.. Simmer slowly for 40 minutes until dal is tender. In
a separate frying pan, heat the ghee, cayenne, cumin, the rest of the salt, garam masala and
turmeric. Heat the spices in the ghee for a few minutes and add the potatoes. Stir until the
potatoes are coated, then add the tomatoes. Cook until boiling.
Pour the potato mixture into the dal mixture.
Cook all together until the potatoes are tender. If too thick, add more water. Serve with rice
or chapattis
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Dal and Vegetable Curry

Appetizers *Indian

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2 tablespoons oil
1 teaspoon urad dal
3 cups vegetables
salt -- to taste
1 pinch turmeric
Heat oil, mustard seeds, and urad dal. Roast for a few seconds. Add vegetables. Sprinkle
salt and turmeric.
Cook on high heat for a couple of minutes. Add coriander powder, chili powder, and cumin
powder, (and ginger and garlic if you wish) cover and cook on low until done. For making the
potatoes more crisp, add rice powder (arshi maav) and stir it in.
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Dal Dhokli (Dumplings In Lentil Curry)

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1 cup tuvar dal
2 tablespoons peanuts -- (soaked in water for
-- 30 min.)
4 cocums
2 teaspoons sugar
6 curry leaves
ghee
salt -- to taste
***FOR THE DHOKLI***
1 cup wheat flour -- (aata)
oil
salt -- to taste
A Gujarati dish.
Boil the dal and the peanuts in a pressure cooker till soft. Keep aside. Heat 1 tbsp ghee in a
pan and add cumin seeds, garlic, asafetida andfinally, the boiled dal. Add cocum, turmeric
powder, chilli powder, sugar and curry leaves. Boil and add salt to taste. To make the
dhokli, mix the flour, salt, turmeric, chilli powder, asafetida and a little oil and make a stiff
dough with water. Knead well and roll out into 10 cms discs. Cut the discs into diamonds or
squares with a knife and drop them into the boiling dal mixture. When all the dhokli pieces
are put in, boil the dal for a further 15 minutes on a low fire. Garnish with coriander leaves
and serve hot.
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Dal Fry
Recipe By :

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1/4 cup toor dal
1/4 cup yellow moong dal
1/8 cup masoor dal
1/8 cup channa dal
1/2 teaspoon garlic grated
1/4 teaspoon rajwadi garam masala
salt to taste
3 tablespoons ghee
Mix all the dals. Wash thoroughly and soak for 10 minutes.
Pressure cook till done. (approx. 3 whistles).
Cool cooker, remove dal, beat with hand beater.
Make thin paste of the dry masala powders.
Heat 2 tablespoon ghee in saucepan add the chopped onoin and fry for till
onions are pink.
Add the dry masala paste, fry for a minute more.
Add the dal and bring to boil. Simmer for 5-7 minutes.
Take dal in serving dish.
Just before serving give the tadka (seasoning) as follows:
Heat remaining ghee in a small saucepan, add seeds (cummin and mustard).
Allow to splutter.
Add green chilli, curry leaves, garlic, ginger and fry for 3-4 seconds.
Take off fire. After 2-3 seconds, add lemon juice and chopped coriander.
Pour onto hot dal and cover for 2-3 minutes.
Stir and serve hot with plain or jeera rice or buttered rice.
Makes: 4 servings
Shelflife: Best fresh piping hot.
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Dal Ka Seera
Recipe By :

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500 gram Moong dal -- (green)
500 gram sugar
500 gram ghee
saffron soaked in a little milk
elaichi powder
water about 250 ml
Soak the dal for 5-6 hours.
Wash and remove the skins well.
Grind dal fine either in a stone grinder or electric grinder or mixie.
Use as little water as possible.
Put sugar and water in a pan and put to boil.
Once sugar dissolve add a few tblsp. of milk.
As the syrup boils the scum will rise.
Remove with a strain.
Further boil till the syrup become sticky between the fingers.
(One thread should fall when poured from a tilted spoon) keep aside.
Heat the ghee in a heavy kadai (vessel) and add dal.
Keep stirring rigorously to avoid burning.
Once the dal stops sticking to the vessel, stir gradually till golden
brown, and ghee begins to separate.
Pour the hot syrup, add elaichi and dissolved saffron.
Stir very carefully, not allowing hand to be scalded. Cook slowly till
all water is absorbed.
Decorate with chopped dry fruit.
Serve hot especially on a cold day.

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Dal Kofta Curry (Steamed Toor Balls In Buttermilk)

*Indian

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***FOR THE KOFTA BALLS***
1 cup toor dal -- (toovar dal)
4 green chiles
2 cloves garlic
1 small onion
1 handful cilantro leaves -- optional
***FOR CURRY***
4 cups buttermilk or yogurt
1 piece ginger -- (1 inch), grated
1 teaspoon channa dal -- (roasted, if
-- desired)
1/4 cup desiccated unsweetened coconut -- (approx), ground
***FOR FLAVORED OIL***
2 tablespoons oil
few curry leaves
1. Wash and soak toor dal for a few hours. Drain and grind to a course paste along with
onion, ginger, garlic, and chiles. (I do this by chopping the large ingredients and blending
with the dal in batches. Add enough water so the blender pastes, but not so much that it
turns to watery mush.) Mix in salt and (optionally) cillantro leaves. Form into balls and steam
20 minutes. Remove from heat and cool balls. They will obtain a somewhat rubbery texture
as they cool.
2. Gently heat buttermilk/yogurt in a pan. Add spices (ground coriander, cumin, channa dal,
fenugreek, turmeric) and enough dried coconut to give a nice flavor and slightly thicken the
sauce. (I add all these ingredients to a coffee grinder and grind to a powder.) Add ginger and
chiles. Add salt to taste. Adjust spices. It will taste like it's missing something until you add
the flavored oil.
3. Carefully place kofta balls into sauce.

4. Heat a little oil in a separate frying pan over medium heat, add mustard seeds and curry
leaves. When mustard seeds stop bursting, add oil into the curry. You may want to partially
cover pan to prevent seeds from popping grease all over your kitchen.
If you use non-fat yogurt, there is only 2 T oil in the whole dish!
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Dal Makhani
Recipe By :

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1/2 toor dal
1/4 cup masoor dal
1 onion grated
2 green chillies sliced
3 tablespoon butter -- (3 to 4)
salt
Mix and wash dals well. Soak for 30 minutes.
Pressure cook till soft but not overcooked. (Approx. 3 whistles)
Mash a little with the back of a spoon, while hot.
Heat butter in a deep pan.
Add seeds, allow to splutter.
Add onion, ginger and green chillies.
Stir fry till soft, add masalas (red chillies and salt) and dals, mix
well.
Bring to a boil. Simmer for 3-4 minutes.
Garnish with chopped coriander and lemon juice.
Serve hot with rices, rotis, etc.
Making time: 30 minutes (excluding soaking & pressure cooking time)

Makes: 3-4 servings
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Dal Makhani (Dal Fry)
Recipe By : Nisha Verma - (nishaverma@hotmail.com )


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1 cup whole urad dal
1 teaspoon turmeric
1 tablespoon red chili powder
1 chopped onion
1 chopped tomato
1 teaspoon chopped ginger
1/2 stick butter
1 tablespoon heavy cream
salt -- to taste
Cook dal in pressure cooker along with coriander powder, turmeric, red chili powder, salt and
water. Cook until its done. In a pan melt butter on low heat. Add onion and fry until brown
then add tomato and 1 tablespoon heavy cream and cook for 5 minutes. Add boiled dal in it.
Mix thoroughly. Serve with roti or nan (bread). If you are not worried about calories and fat
content, add butter when serving.
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Dal Palak - 1
Recipe By : Cooking the Punjabi Way by Aroona Reejhsinghan


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2 bunches spinach
1 bunch fenugreek leaves
1 bunch dill
100 grams blanched -- diced tomatoes
3 cloves garlic
2 small onions -- minced
salt -- to taste
chile powder -- to taste
Wash and soak dal in water for a couple of hours. Heat 1 tblsp. ghee and fry onion, ginger
and garlic until soft. Put in the rest of the ingredients along with the dal and a little water.
Cover tightly and cook over a low fire until the dal is tender and quite dry. Mix thoroughly
with a spoon. Remove from fire and pour 5 tbsp. of ghee over top before serving.
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Dal Palak - 2
Recipe By :

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1/2 cup dal moong presoaked
1 cup steamed palak -- (spinach)
***FOR BHAGAR***
1 pinch zeera
1 clove garlic -- chopped
3 whole red chile
Wash the dal and put on low heat with 1 1/2 glasses of water. Add spices and cook
uncovered till almost done. Add the steamed palak and cook till thick to desired level.
Temper with zeera, garlic and whole red chili in a little oil.
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Dal Saat Nizam (Hyderabadi)
Recipe By :

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50 grams chana dal
50 grams masoor dal -- (whole)
50 grams tur dal
50 grams moong dal -- (husked)
50 grams urad dal -- (husked)
50 grams maanh dal
45 grams whole wheat -- boiled and drained
1 1/2 teaspoons turmeric powder
salt to taste
5 cardamom
5 cloves
3 black cardamom
5 cm cinnamon
5 bay leaves
4 tablespoons tamarind pulp
12 mint leaves
***THE FIRST TEMPERING***
1 tablespoon ghee
***THE SECOND TEMPERING***
1 tablespoon ghee -
***THE THIRD TEMPERING***
1 tablespoon ghee
4 red chiles, gounds
***THE FOURTH TEMPERING***
1 tablespoon ghee )
24 curry leaves
***THE FIFTH TEMPERING***
1 tablespoon ghee
***THE SIXTH TEMPERING***
1 tablespoon ghee
***THE SEVENTH TEMPERING***
2 onions -- sliced fine and
-- fried in ghee until golden
***TO GARNISH***
Crisp golden fried sliced onions
a handful of mint leaves
WASH all the dals and soak in water for 30 minutes.
Put the lentils in a pan, add one liter water, chile powder, turmeric powder, salt, green
cardamom, cloves, black cardamom, cinnamon, bay leaves, ginger paste and garlic paste.
Bring to a boil, lower the heat and simmer until the liquid is absorbed (remove scum at
regular intervals).
Heat ghee and add each tempering ingredients one after the other and pour over the
simmering dals and stir well.
Remove the lentils and pass through a fine mesh soup strainer into a separate pan. Return
the lentils to heat, add tamarind pulp, whole wheat and (about 720 ml) water. Bring to a boil,
lower the heat and simmer, stirring occasionally, until of thin custard consistency. Remove,
sprinkle lemon juice, stir and adjust the seasoning.
To serve: Remove to a bowl, garnish with crisp golden fried onions and mint leaves. Serve
with paratha, phulka or rice, or as an accompaniment.
------------------
NOTES : (Six dals simmered together and seasoned seven times)
Dal Tori Tarka (Channa Dal And Corgettes)
Recipe By :

-------- ------------ --------------------------------
150 gram plum tomatoes -- peeled & chopped
200 gram channa dal
300 gram tori -- (courgettes)
150 gram onion -- very finely chopped
90 grams ghee or clarified butter
50 grams fresh ginger
6 cloves garlic
4 fresh chillies -- (preferably small
-- green -, finely
Chopped
deseeded if preferred)
12 sprigs fresh coriander -- (inculding stalks),
-- finely chopped
***FOR TARKA***
100 gram onion -- sliced in thin
-- rings
40 grams ghee
Very finely pulp Ginger and garlic in mortar. Soak Channa Dal in boiling water and leave to
stand. Fry chopped onion in ghee until golden brown. Add tomato & spices. Cook on
medium heat until ghee separates. Add and semi-fry drained Channa Dal for 2 -3 minutes
along with the ginger and garlic. Add a small amount of water and simmer until Dal is nearly
cooked. Add Tori along with fresh chillies and coriander and cook on low heat for a further
10 minutes. Prepare the 'Tarka' by frying the onion rings in ghee until dark golden brown.
Add the Tarka to the Dal to finish the dish.
------------------
Danka Murghi
Recipe By :

-------- ------------ --------------------------------
1 whole chicken
4 onions -- (finely chopped)
4 green chiles
4 tablespoons coconut grated
2 teaspoons khus khus seeds
5 cloves -- cardamom
1 cup yogurt
cilantro leaves -- (finely chopped)
4 tablespoons oil
1 tablespoon turmeric and chile powders
salt to taste
Clean the chicken, remove all the parts inside the chicken and make a hollow. Make a fine
paste of onions and above spices. Mix the paste, ginger-garlic paste, salt, turmeric, chile
powder and yogurt in a bowl well. Apply this mixture to the whole chicken. Heat oil in a non-
stick pan, place the chicken in pan and fry until it is done. Garnish with cilantro leaves.
------------------
Dasheen Gnocchi And Marinara Sauce

Recipe By : Martha Stewart http://www.marthastewart.com
*Indian Sauces

-------- ------------ --------------------------------
1 pound dasheen -- peel, cut in
-- 2-3"pcs
1 pound sweet potato -- peel, cut in
-- 2-3"pcs
coarse salt
2 teaspoons olive oil
2 tablespoons basil -- very thinly sliced
1/4 cup dry white wine
1 cup tomatoes -- finely chopped
1/2 cup marinara sauce -- recipe follows
2 large eggs -- lightly beaten
1 cup all-purpose flour
grated parmesan cheese -- for garnish
*marinara sauce*
1/2 cup olive oil
1 tablespoon chopped basil
1/4 cup white wine
4 pounds tomatoes -- diced
1 tablespoon light brown sugar
DASHEEN GNOCCHI
1. Place dasheen and sweet potato in salted water to cover. Bring to a boil, and simmer
until fork tender, about 30 minutes. Meanwhile, heat olive oil in a large skillet. Add basil and
garlic, and cook 1 to 2 minutes. Remove skillet from heat, and add white wine and tomatoes.
Simmer about 1 minute. Stir in Marinara Sauce; season with salt and pepper, and keep
warm.
2. Bring another large pot of salted water to a boil. Drain dasheen and sweet potato, and
pass through a ricer into a large bowl. Add eggs and nutmeg; season with salt and pepper,
and stir to combine. Slowly add flour, stirring until fully incorporated.
3. Using two wet teaspoons, dip out a rounded spoonful of the gnocchi mixture. Transfer the
spoon to your left hand with the gnocchi mixture; place the other spoon on top of the gnocchi
mixture, and smooth with the bottom of the other wet spoon. Then slide the second spoon
under the gnocchi to release it into the boiling water. Cook until the gnocchi rise to the top
and float, about 5 minutes. Drain, and add to skillet with Marinara Sauce, tossing to coat.
Serve with grated Parmesan.
MARINARA SAUCE Makes 3 cups

Heat olive oil in a medium saucepan over medium heat. Add onion, garlic, and basil. Cook
until onions are translucent, 3 to 4 minutes. Remove pan from heat, and add white wine.
Return to heat, and add tomatoes and brown sugar. Reduce heat to medium-low, and
simmer until thick, 1 to 1 1/2 hours.
NOTES : At the Strawberry Hill resort in Jamaica, executive chef James Palmer takes an
innovative approach to the island's native ingredients to create what he fondly calls "new
Jamaican cuisine." He reinterprets gnocchi, Italian potato dumplings, by making them with
dasheen and pale-yellow sweet potatoes. He serves dasheen gnocchi with a fresh marinara
sauce. Dasheen is a root vegetable grown in the wetlands of Jamaica and elsewhere in the
eastern Caribbean. More commonly known as taro root, this knobby brown tuber has white
fibrous flesh that develops a nutty flavor when cooked. The Jamaican sweet potato's pale-
yellow flesh has a subtle flavor. Dasheen and pale sweet potatoes can be found at West
Indian markets. Nestled in the Blue Mountains, Strawberry Hill sits majestically on a hilltop
outside Kingston, Jamaica, at a lofty altitude of 3,100 feet.
------------------
Date & Raisin Chutney
Recipe By :

-------- ------------ --------------------------------
125 gram stoned dates -- chopped (4oz)
50 grams seedless raisins -- (2 oz)
250 milliliter boiling water -- (8 fl oz)
1 1/2 teaspoons chilli powder
2 teaspoons tamarind concentrate
2 teaspoons soft brown sugar
Soak the dates and raisins in hot water, cover and set aside for 30
minutes.
Put all the ingredients in an electric blender and blend until smooth.
Transfer to a serving dish.
Note: This chutney will keep for 5-6 weeks in a moisture-free airtight jar
in the fridge.

------------------
Date Delights
Recipe By : Taste of Home, Helen Wolber, BrookvilIe, Indiana

*Indian

-------- ------------ --------------------------------
1 cup sugar
1/2 cup butter or margarine
1 egg
3/4 cup chopped dates
3/4 cup chopped pecans
2 cups crisp rice cereal
confectioners' sugar
Combine sugar, butter, egg, dates and pecans in a heavy saucepan; bring to a boil, stirring
thoroughly. Cook over medium heat until well blended, about 5 minutes. Remove from heat
and stir in cereal. Cool. With buttered hands, roll into 1-in. balls; roll in confectioners' sugar.
Yield: about 4 dozen.
------------------
Date Halwa - Karjura Halwa


-------- ------------ --------------------------------
1 cup seedless dates -- cut into fine
-- pieces
1/2 cup milk
3/4 cup sugar
3/4 cup ghee
1/2 cup cashew nuts -- cut into fine
-- pieces and fried
1/4 cup pistachio nuts -- chopped
Mix together milk, sugar and dates. Keep this mixture to boil. When boiling, add ghee.
Then add 1/4 cup of cashew nuts. Cook on slow fire until the mixture is almost dry and the
halwa is formed. Remove from fire, spread it on a dish and add the remaining 1/4 cup of
cashew nuts. Garnish with the chopped pistachio nuts.
------------------
Deep-Dish Salmon Pie
Recipe By : America Cooks

Categories : Dressings Fish And Seafood
*Indian

-------- ------------ --------------------------------
1 1/2 cups medium white sauce
1 1/2 cups whole kernel corn
1 pound can salmon -- drained, boned and
-- flaked
1 dash tabasco
1 unbaked pie crust
1 egg yolk lightly beaten
Preheat oven to 425' F. Grease 9-inch pie plate. Combine sauce, corn, and Tabasco; turn
into pie plate. Cover with pie crust. Make slits in center. Brush with egg yolk .Bake 10
minutes, then reduce oven to 350'. Bake 30 min or to crust flakyand golden.
Notes: I use the Microwave to make the white sauce.
------------------
Delhi-Style Potatoes
Recipe By : The Straits Cafe


-------- ------------ --------------------------------
1 pound potatoes
2 medium onions
1 tablespoon ghee or peanut oil
1 teaspoon salt
Boil the potatoes, then peel and dice. Finely chop the onions.
Heat the ghee (clarified butter) or peanut oil in a medium-size skillet; fry the mustard seeds
until they pop. Add the onions, reduce heat and continue frying until they are soft and
browned. Add the tumeric and chili powder to the skillet; stir. Then add the potatoes,
sprinkle with salt and gently toss the skillet ingredients until mixed together.
Can be served hot or cold.
------------------
Dhal - 1

*Indian

-------- ------------ --------------------------------
1 cup toovar dhal*
salt -- to taste
***FOR SEASONING***
2 tablespoons oil
* wash and soak dhal in water for 1/2 to 1 hour
Cook the dhal in 3 to 4 cups water until soft. Mix it well and add chopped tomatoes, green
chiles, asafetida, salt to taste and boil until cooked.
Season with oil, mustard seeds, curry leaves and red chiles.
------------------
Dhal - 2
Recipe By :

-------- ------------ --------------------------------
1 1/4 cups brown lentils
3 3/4 cups water
1 teaspoon turmeric
1 garlic clove -- crushed
2 tablespoons ghee
fresh cilantro sprigs -- (opt)
Wash lentils in cold water. In a saucepan, combine lentils, water, turmeric and garlic. Cover
and simmer 30 minutes or until lentils are tender. Uncover and cook 2-3 minutes to reduce
excess liquid. Heat ghee in a saucepan. Add onion and fry gently 5 minutes. Add Garam
Masala, ginger, coriander and cayenne pepper; cook gently 1 minute. Add mixture to lentils
and stir well. Garnish with cilantro, if desired. NOTE: For a less fiery flavor, reduce cayenne
pepper.
------------------
Dhal - 3


-------- ------------ --------------------------------
1 cup toovar dhal*
salt -- to taste
***FOR SEASONING***
2 tablespoons oil
* wash and soak dhal in water for 1/2 to 1 hour

------------------
Dhal - 4
Recipe By : Prakash Jayaraman

*Indian

-------- ------------ --------------------------------
1 medium onion
1 small tomato
4 teaspoons oil
1 1/2 cups thur dal -- (or any lentil)
1 teaspoon salt -- (or more), to taste
1/2 teaspoon sugar
1. Add water to thur dhal in the ratio 2:1. Steam it. The thur dhal should be very soft after
steaming. I use a pressure cooker to steam it. I wait for 3 or 4 whistles from the cooker. It
takes about 15 minutes to cook and 15 minutes more for the pressure in the cooker to go
down.
2. After you get the steamed dhal, mash it lightly.
3. Cut onion and tomato into small pieces
4. Heat oil in a pan for 30 seconds.
5. If you have cumin seeds, add it to the pan and go to the next step before the seeds turn
black.
6. Add onion to the pan and fry them.
7. Add turmeric powder to the pan.
8. Fry the mix for about 7 minutes (until the onion turns brown)
9. Add tomato to the pan and fry for 3 or 4 more minutes.
10. Add the steamed thur dhal (along with the water in it) and add one more cup of water.
11. Add salt and sugar and heat the mix for 10 minutes. Stir occasionally.
12. Serve hot. It tastes great with rice when 'ghee' is also added to the rice.
You have to mix it with steamed rice and eat along with another vegetable side-dish. 'Dhal'
as such does not have any vegetable. It is easy to cook and is like a rescue item if you don't
have time to make any other items like sambar. It is also eaten with roti and chappatis.
------------------
Dhal - Mangalorean

Categories : Dals Eggplant
*Indian

-------- ------------ --------------------------------
1 cup toovar dhal
salt -- to taste
***FOR SEASONING***
2 tablespoons oil
Wash the dal and soak it in water for 1/2 to 1 hour.
------------------
Dhana Ghosht
Recipe By :
Lamb *Indian

-------- ------------ --------------------------------
1 1/2 pounds stewing lamb -- trimmed
- of fat and diced
2 cups yogurt -- (full-fat),
- natural
4 teaspoons coriander -- ground
2 lila murcha -- (fresh
- green chili peppers)
- crushed
4 teaspoons paprika
4 teaspoons salt -- (or less)
3 teaspoons ginger -- coarsely crushed
- -- (mustard oil is
-- best)
2 medium onions -- (or more
- to taste)
2 teaspoons black mustard seed
2 teaspoons red chili powder
- -- (also called cayenne
- pepper or lal mirch)
4 ounces coriander -- fresh
Dice the meat into bite-size cubes and soak in warm water for 2-3 minutes. Mix the
paprika, ground coriander, salt, crushed garlic and crushed green chilies with yogurt. Drain
the lamb and add to the yogurt marinade. Leave to marinate for at least six hours. Ideally it
should marinate in the refrigerator for 24 hours. Dice the onions into thin semi-circles.
In a large saucepan or a generous frying-pan, heat the cooking oil over a high flame. Add
the onions when the oil is hot enough to "steam." Reduce the heat to medium and stir
occasionally. Fry the onions until they change colour to a deep red/brown. This should
take 10 to 15 minutes. At this point add the black mustard seeds and stir a few times.
Then add the ginger, cumin seeds, red chilies and turmeric powder. Increase the heat and
fry this "masala" for a couple of minutes. Add the marinated lamb to the masala and mix
well.
At this point you have two options, either to cook the meat on the stove or to bake it. Stove-
top cooking takes less time but requires fairly constant stirring. It should be cooked in a
covered saucepan on a low to medium flame for about 45 minutes. Add water if the sauce
gets too dry and begins to stick. For baking, transfer it to an ovenproof casserole, cover it,
and bake for 1 1/2 hours at 200 degrees F. Check occasionally, though you are unlikely to
need to add any water to the sauce.
Finally, prepare and wash the fresh coriander in cold water. Only the leaves and the tender
stems should be retained. Chop coarsely and mix well just before serving. If you don't
have any fresh coriander, then mix in about 2-3 t of coriander powder. Serve with well
buttered (boiled) rice or pita bread and fresh salad.
NOTES: * A popular North Indian lamb dish with coriander -- This is a family variation
on a popular North Indian dish. I cook it whenever I could get hold of fresh coriander, which
in Edinburgh is seldom. I don't know its authentic Indian name. We simply call it "dhana
lamb" as that's how its always cooked at home. Dhana means "coriander" in Gujarati.
Yield: Serves 3-4.
* Take care not to burn the onions and don't overcook the masala just before mixing in the
marinated meat.
* I think the dish tastes a lot better if it is baked. It's even better if cooked for a longer
period at a lower temperature.
------------------
Dhaniya Aloo Mongodi


-------- ------------ --------------------------------
250 gram coriander leaves -- chopped
12 baby potatoes with skin
(blanched in salted water)
150 gram mongodi -- (urad dal vadi)
oil for deep frying mongodi
5 tablespoons desi ghee or clarified butter
1 tomato
1 cup fresh tomato puree
3/4 teaspoon coarse black pepper powder
generous pinch of kasoori methi powder
4 sprigs coriander leaves
1 tomato
(The Rajasthanis make only Dhania Mongodi, a remarkable coriander delight. We

introduced potatoes, in the full belief that it would enhance the taste. We believe our faith
has been vindicated.)
Heat oil in a kadai and deep fry the mongodi till golden. Remove to an absorbent paper to
drain excess oil. Reserve in a panful of water until ready to cook. Quarter the tomato and
remove the pulp and the seeds.
Heat ghee in a kadai. Add cumin seeds. When they crackle, add garlic paste and ginger
paste. Stir-fry until the moisture evaporates. Add the chopped coriander leaves and stir-fry
until dry. Add coriander powder, chilli powder and turmeric powder (dissolved in 60 ml.
water). Stir-fry until almost dry. Then add tomato puree and stir-fry until the ghee floats on
top. Add potatoes, mongodi and salt. Stir-fry for about seven minutes or until the potatoes
and the mongodi are well coated with coriander leaves. Sprinkle pepper powder, cardamom
powder, cinnamon powder, nutmeg powder and kasoori methi powder on top. Stir well and
remove from heat.
Remove to a serving dish. Garnish with coriander leaves and tomato strips. Serve either as
a main course with puris or as an accompaniment.
------------------
Dhansak
Recipe By : Michael Pandya, "Indian Vegetarian Cooking"

*Indian

-------- ------------ --------------------------------
1 cup mixed legumes
3 cups water
1 pound mixed vegetables
4 tablespoons ghee
1 small onion -- diced.
salt to taste
Wash legumes and soak for an hour. Place water and legumes in a large pot and bring to a
boil. Cut vegetables into bite sized pieces and add to the legumes. Cook for 10 minutes.
Heat ghee in a separate pot and sauté onion and garlic until golden. Stir in chile, turmeric
and garam masala. Mix thoroughly. Transfer legumes and vegetables into pot with ghee
mixture and stir well. Add salt and cook for another 20 minutes until everything is tender.
Add lemon juice and cilantro and serve hot.
------------------
Dhanya Chatni (Fresh Coriander Chutney)
Recipe By :
Chutney *Indian

-------- ------------ --------------------------------
1/4 cup lemon juice
1/4 cup water
1/4 pound coriander stems and leaves
- washed -- coarsely chopped
1/4 cup coconut -- finely chopped
2 tablespoons ginger root -- finely chopped
2 teaspoons chile -- red, hot, chopped
1 teaspoon sugar -- granulated
1 teaspoon salt
1/4 teaspoon pepper -- black
Combine lemon juice, water and 1/2 cup coriander in blender; blend at high for 30 seconds
until pureed. Scrape sides, add 1/2 cup coriander. Repeat until all the coriander has been
pureed.
Add coconut, onions, ginger, chili, sugar, salt and pepper. Blend again.
When perfectly smooth, taste and add more sugar or salt if desired.
Serve immediately or keep tightly covered in refrigerator up to 1 week.
From "The Cooking of India"
------------------
Dhingri Chholey
Recipe By : Femina Magazine - J. Inder Singh Kalra and Pushpesh Pant


-------- ------------ --------------------------------
***FOR THE CHHOLEY***
1 cup kabuli channa -- (chickpeas)
1 pinch soda bicarb -- (baking soda)
1/4 cup desi ghee
salt -- to taste
1/2 teaspoon coarse black pepper
1/4 teaspoon black cardamom powder
1 pinch black salt
1 pinch kasoori methi powder
(dried fenugreek leaves -- powdered)
2 tablespoons processed cheese
tie in a muslin cloth for the potli -
***(BOUQUET GARNI)***
4 black cardamom
4 green cardamom
2 1/2 cm cinnamon stick
2 bay leaves
1 1/2 cm dried ginger
***FOR THE MUSHROOMS***
250 grams dhingri -- (white oyster
-- mushrooms), dried
100 grams khumb -- (button mushrooms),
-- coarsely chopped
3 tablespoons desi ghee or oil
3 spring onions
200 milliliters fresh tomato puree
1 teaspoon Kashmiri deghi mirch
salt -- to taste
1/2 teaspoon coarse black pepper
2 tablespoons processed cheese -- grated
2 tablespoons toasted almond flakes
8 walnut halves -- chopped
16 sultanas
5 grams coriander leaves -- finely chopped
(The original Kashmiri dish combines dhingri mushrooms and Kabuli chana. We decided to
make a timbale to give it a distinctive shape.)
Time required: One hour 15 minutes plus soaking and baking time.
PUT the chholey and one liter water in a pan and bring to a boil. Continue to boil for two
minutes. Remove and reserve in the same water overnight. Drain out the water before
cooking. Put the drained chholey in a pan. Add soda bicarb, salt and one liter water. Bring
to a boil. Lower the heat, add the potli, cover and simmer until al dente (cooked but not
mushy). Drain, remove and discard the potli. Keep the chholey aside.
The Mushrooms: Soak dhingri in hot water for 10 minutes. Drain and wash in running water
to remove grit and soak again in hot water for five minutes or until soft and fully swollen.
Drain, squeeze out excess water, remove stems and coarsely chop dhingri. Chop the spring
onion greens and the spring onions separately.
The Filling: Mix all the filling ingredients and the spring onion greens well. Divide the mixture
into four equal portions. Preheat the oven to 275 F. Melt desi ghee in a kadai or wok. Add
ginger paste and garlic paste. Stir over medium heat until the moisture evaporates. Add the
drained chholey and stir gently for five minutes. Sprinkle the remaining seasoning
ingredients. Stir well. Remove from heat. When cool, add cheese. Mix carefully and divide
into four equal portions.
Melt three tbs. desi ghee in a kadai or wok. Season with cumin seeds. Add onions and
sauté until translucent and glossy. Add ginger paste and garlic paste and stir-fry until the
onions turn light golden. Add mushrooms and stir-fry until the moisture evaporates. Add
tomato puree and stir well. Add deghi mirch and salt and stir-fry until the ghee floats on top.
Sprinkle black pepper powder and mix well. Remove from heat. When cool, add cheese
and divide into four equal portions.
To Finish: Arrange four pie rings of 11 cm. diameter on a baking tray, spread a portion of the
mushrooms in each, spread a portion of the filling on top and, finally, top with a portion of the
chholey and bake in the pre-heated oven for ten minutes.
Demold, arrange on four plates and serve as a starter.
------------------
Dhingri-Beans Pullao


-------- ------------ --------------------------------
1 185 gram who mung dal -- picked over &
-- rinsed
1 1 1/4 decili grain rice
4 1/2 tablespoons vegetable oil
1 teaspoon whole black mustard seeds
1 teaspoon peeled and finely chopped fresh ginger
140 gram string beans -- cut in 1/4" pieces
115 gram med-sized mushrooms -- diced
(3/4 cms pieces)
2 teaspoons finely chopped fresh coriander or parsley
Put whole mung dal in a bowl with 3/4 litre of water. Cover lightly and set aside for 12 hours.
Drain dal and wrap in a very damp tea towel. Put the wrapped bundle in a bowl. Put this
bowl in a dark place (like an unused oven) for 24 hours.
Wash rice well and soak in 750 ml of water for half an hour. Drain well. Preheat oven to 325
degree F.
Heat oil in a wide, heavy, large oven proof pot over a medium-high flame. When hot, put in
the mustard seeds. As soon as the mustard seeds begin to pop (this takes just a few
seconds), put in the onion. Stir and fry for above 5 minutes or until onion turns brown at the
edges.
Add the garlic and ginger. Fry, stirring, for about 1 minute. Turn heat to medium-low and
add the dal, rice, string beans, mushrooms, garam masala, ground coriander, and salt. Stir
and saute for about 10 minutes or until rice turns translucent and vegetables are well coated
with oil.
Add 750 ml hot water and the chopped parsley. Turn heat to a medium-high flame and cook,
stirring, for about 5 minutes or until most of the water is absorbed. There will be some water
at the bottom. Cover the pot first with aluminium foil, crimping and sealing the edges, and
then with its own lid, place in heated oven for half an hour. Fluff with fork and serve.
The last part of the method can be done on top of the stove too on very low heat, placing a
tawa between the pot and the flame.
------------------
Dhokla
Recipe By :

-------- ------------ --------------------------------
3 cups rice
1/4 cup moong, chana, toovar &
-- urad dals
8 green chiles
1 small piec ginger
red chile powder
1 pinch asafetida
1 pinch turmeric
salt -- to taste
2 tablespoons oil
2 cups warm water
1 small bunc cilantro
Fluffy snack made from various pulses.
Preparation time: 20 minutes plus 6 hrs soaking Cooking time: 30 minutes
1. Wash rice and dals. Remove all water and dry by spreading on a paper towel. Grind to a
coarse paste.
2. Blend yogurt and water and add to the flour.
3. Mix well and cover tightly. Leave for 8 hours.
4. Grind green chiles and ginger, salt, turmeric and red chile powder together and add to the
fermented mixture and mix.
5. Pour a cupful of batter immediately onto a greased plate.
6. Sprinkle chile powder and steam for 15 minutes in a pressure cooker. Steam remaining
batter in similiar manner.
7. When cool cut into squares.
8. Heat oil, fry the asafetida and mustard seeds until the seeds starts popping. Add the
fluffed squares.
9. Garnish with chopped cilantro and serve with coconut chutney.
------------------
Dhokla (Khaman)
Recipe By :

-------- ------------ --------------------------------
1 cup -- ¥
1 gram flour
1 cup water
1 teaspoon soda bicarb
2 green chillies
1 1/2 inch pie ginger grated
2 drops yellow colouring -- (2 to 3)
salt to taste
***FOR SEASONING***
1/2 cup coconut grated
1 tablespoon oil.
Warm the water. Take flour in a large bowl. Place sugar and citric acid
in a cup. Place soda bicarb in another cup. Pour a little of the water
over each. Pour remaining water in gram flour, add chilli and ginger.
Mix well with palm till smooth.
Place the pressure cooker on gas with 1 litre water and stand.
Grease a round cooker or cake tin and place in the cooker. Allow to heat.
Add sugar solution and colour to better. Mix well till light and fluffy.
Add soda solution and mix well. Pour into prepared tin before the foam
goes down. Do not touch spoon now. Cover tin with a perforated lid and
close cooker.
Cook without whistle for 13-14 minutes. Remove tin and allow it to cool.
Cut in cubes and remove with spatula. Heat oil in a small pan. Add
mustard seed, allow to splutter. Pour over dhokla cubes. Sprinkle
coconuts and coriander. Transfer to serving dish. Serve hot or cold with
green chutney.
Serves: 4
Making times: 30 minutes
Shelf life: 2 days (refrigerated).
------------------
Diced Potatoes With Turmeric And Cumin
Recipe By :
*Indian

-------- ------------ --------------------------------
1 1/2 pounds new potatoes
5 tablespoons oil
1/2 teaspoon cumin seeds -- whole
1 teaspoon salt
Dice potatoes. Heat oil in a wok over a medium heat and when hot add, in quick succession,
asafetida, mustard sees, cumin seeds. Add potatoes and stir once or twice. Sprinkle in
turmeric. Continue to stir every now and then for about 15 minutes. Sprinkle in the
remaining ingredients, stir and cook 2 more minutes.
Madhur Jaffrey, "A Taste of India"
------------------
Didir Onion Rava Dosa
Recipe By :

-------- ------------ --------------------------------
1 cup semolina -- (rava)
1 cup maida
1/2 cup rice flour
4 green chillies -- (to 5), finely
-- chopped
3/4 inch ginger -- chopped fine
1 1/2 teaspoons jeera -- slightly crushed
salt -- to taste
2 chopped onions -- (to 3)
1 bunche cashews
oil
Mix rava, maida, rice flour together into a thick batter adding little water at a time so no lumps
are formed. Mixing by hand is a good idea if you don't have a whisk or electric mixer.
Add salt, crushed cumin asafoetida and leave in a warm spot for six to seven hours at least.
When ready to eat, spray a non-stick pan lightly with oil and warm.
Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon.
Drop chopped green chillies and ginger into batter. Sprinkle some of the cut onions and
cashews onto the pan and now continuing on low-medium heat, drizzle the batter such that
there is a latice work effect. A lot of holes is just the thing.
Dribble a bit bit of oil around it and when the edges start turning brown coax it off the pan
with a flat, wide spatula and flip it over. Remove in a few minutes and make more. For the
plain rava dosa leave out the onions.
------------------
Dijaj Ala Timman
Recipe By :
Categories : Meat Chicken
*Indian

-------- ------------ --------------------------------
***FOR THE RICE STUFFING***
1/2 cup Basmati or good quality long grain rice
1 small onion -- chopped fine
1/4 cup pine nuts or blanched and silvered almonds
30 grams walnuts -- chopped
1/4 cup sultanas -- (or white raisins)
1/2 teaspoon baharat or allspice
black pepper and salt to taste
***TO FINISH***
1 chicken
freshly ground black pepper to taste
35 grams melted butter or ghee
80 milliliters water or light stock
CLEAN and wash the rice until the water runs clear. Drain well. Heat ghee in a pan. Add
onion and fry gently until transparent. Stir in pine nuts or almonds, walnuts and rice and fry
for five minutes, stirring often. Add sultanas, baharat, water, salt and pepper to taste. Stir
well. Cover and cook on low heat for 10 minutes until all the water is absorbed. Remove
from heat and cool. Clean chicken and wipe dry with paper towels. Fill cavity with rice
stuffing and truss. Rub the chicken with salt and pepper.
Melt butter or ghee in a baking dish. Place the chicken in it and baste well with the butter or
ghee. Add water or stock to the baking dish and roast the chicken in a moderately hot oven
for two-and-a-half hours, basting often with juices in the dish. Serve the chicken, cut into
portions, with the stuffing piled in the center of the platter. Juices in the baking dish may be
skimmed, diluted with a little stock, brought to the boil and served separately in a jug
------------------
NOTES : Roast Stuffed Chicken

Dikyet Bamya (Egyptian)
Recipe By :

-------- ------------ --------------------------------
2 pounds okra -- (small)
1 pound savory minced beef
5 garlic cloves
2 cups tomato juice
cooking oil
salt -- pepper & mixed
-- spices
Instructions: Lightly fry okra, Crush garlic w/ salt and add to the savory minced beef. Neatly
arrange 1-2 layers of okra in the stewing pot. Cover with the savory minced beef and top
with another layer of okra. Pour seasoned tomato juice over okra and cook over very low
heat, until the juice has absorbed . Turn over onto serving dish.
Source: Ya Gotta Have It Recipes
------------------
Dilli Ka Saag Gosht - Lamb With Spinach

Categories : Dressings *Indian

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7 cloves
2 bay leaves
6 cardamom pods
1 1 inch piece fresh ginger root -- finely chopped
2 pounds lamb shoulder -- boned and cubed
1/2 teaspoon salt
5 tablespoons natural yogurt -- beaten
2 pounds fresh spinach -- washed, trimmed and
-- chopped
Put oil in large pan and set over medium-high heat. When hot, put in peppercorn, cloves,
bay leaves, and cardamom pods. Sir for a second. Put in onions, garlic and ginger. Stir and
fry until onions develop brown specks. Add meat, cumin, coriander, cayenne and 1 teaspoon
salt. Stir-fry 1 minute. Add 1 tablespoon yogurt. Stir fry 1 minute. Add another tablespoon
yogurt. Continue until all yogurt is mixed in and meat looks brown. Add spinach and
remaining salt. Stir. Cook until spinach wilts. Cover and simmer over low heat for 1 hour
and 10 minutes or until meat is tender. Remove lid and add garam masala. Cook 5 minutes
on medium until spinach liquid disappears into a green sauce. Remove whole spices.
------------------
Do Piaza - 1
Recipe By :
Categories : Lamb Cheese And Eggs
*Indian

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1/2 kilogram mutton -- (can also be cooked
-- with beef)
6 onions chopped -- up to 7
3 whole red chiles
2 teaspoons garlic
2 teaspoons ginger
salt to taste
Sauté slices of 1 onion in oil until light brown.
Add garlic, ginger, salt and meat and allow the water to dry on medium heat stirring
constantly.
The add red chili and rest of the onion and add about 2-3 glasses of water.
Cover and leave to soften on low heat. When the meat is tender and the water has dried
(otherwise dry water on high heat), add yogurt(well beaten)and cook til the oil is seen to be
separating out.
Add the garam masala and mix and remove from heat.
------------------
Doodh Kamal
Recipe By :

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2 liters fresh whole milk
1 cup sugar
1/4 cup basmati rice washed and soaked in water
1 1/2 tablespoons chopped almonds
1 1/2 tablespoons chopped pistachios
2 pinches saffron -- (2 to 3)
1 small piec edible silver foil -- (optional)
few rose petals -- (dark red)
Rinse a large heavy bottomed saucepan with cold water.
Pour in the milk. Put to boil, on high flame.
When it starts to boil, add drained rice.
Stir gradually till boiling resumes.
Dissolve crushed saffron in a tablespoon of warm milk or water.
Continue to boil milk till rice is done. Stir occasionally.
Press a grain between fingers to check.
Add saffron, chopped almonds, pistas and cardamom.
Save a teaspoonof chopped almonds and pistas for decorating.
The milk should be thick enough to thickly coat back of a spoon.
Transfer to a decorative glass bowl.
Cool to room temperature. Chill in refrigerator.
Just before serving, carefully lay the silver foil at the center.
Dot with rose petals, saved almonds, and pistas.
Serve chilled.
Making time: 45 minutes (excluding chilling time)
Makes: 7-8 servings
------------------
Doodhi Dal
Recipe By :

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1 small bott gourd
1/2 cup channa dal -- (bengal gram)
1 teaspoon coriander finely chopped
salt to taste
1/2 teaspoon sugar
3 small pieces tamarind -- (3 to 4)
1 tablespoon oil
1/2 cup water
Wash and soak dal for 15-20 minutes.
Peel and chop gourd into medium sized cubes.
Mix all dry masalas in water.
Heat oil in a heavy sauce pan.
Add seeds, allow to splutter.
Add curry leaves and asafoetida, and masala water.
Allow to simmer for 2 minutes.
Add dal, gourd, cover and cook for 8-10 minutes, or till dal is tender.
Add sugar, tamarind, salt, and cook further 2-3 minutes.
Serve hot with chappati, phulka or tandoori roti.
Makes: 4 servings
Shelflife: 1 day refrigerated (but best flavour is when fresh)
------------------
Doodhi Halwa
Recipe By :

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1 kilogram doodhi
1 1/2 liters milk
400 g sugar -- (400 to 500)
elaichi powder -- (cardomon)
saffron few flakes
1 tablespoon ghee
Peel and grate Dudhi
Put milk and dudhi in a heavy saucepan. Boil till thick, stirring
occassionally. Once it starts thickening, stir continuously. Add sugar
and cook further till thickens. Add ghee, elaichi, saffron and colour.
Stir on low heat till the mixture collects in a soft ball or the ghee
oozes out. Serve hot, decorated with a chopped almond or pista.
------------------
Doodhi Raita
Recipe By :

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1 cup grated doodhi -- (bottlegourd)
2 cups fresh curds
1/2 cup milk
salt to taste
1 teaspoon ground sugar
1/2 tablespoon coriander chopped finely
Boil grated doodhi in a little water till soft.
Drain, keep aside cool.
Crush the seeds together coarsely with stone or pestle.
Beat curds and milk together till smooth.
Add all ingredients including gourd.
Mix well and chill for an hour before serving.
Makes: 4 servings
Shelflife: Fresh
------------------
Dopiaza - (Pork Curry With Onions)
Recipe By :
Categories : Pork Curry
Main Dish *Indian
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2 1/2 pounds onions - skinned
4 ounces ghee or vegetable oil
2 tablespoons lime or lemon juice
1 1/2 pounds boneless pork -- cubed
1 teaspoon salt
1/2 teaspoon chile powder -more if liked
Chop half the onions very finely. Heat the ghee in a heavy-based saucepan or flame-proof
casserole, add the onions and the lime or lemon juice and fry very gently for 20 minutes,
stirring frequently, until light golden and quite dry. Remove with a slotted spoon and set
aside on a plate.
Add the pork to the residual ghee in the pan and fry over high heat until well browned on all
sides. Transfer with a slotted spoon to a separate plate.
Thinly slice the remaining onions. Add to the pan, with the coriander, turmeric, fenugreek,
salt and chile powder. Fry gently for about ten minutes until the onions are soft, then return
the pork to the pan and stir to mix with the onions. Moisten with a little water if necessary,
then cover and simmer for 1 1/2 hours or until the pork is tender.
Add the reserved chopped onion to the pork and mix well. Continue cooking for about 15
minutes, stirring constantly until the sauce is thick and almost dry. Turn into a warmed
serving dish and serve hot.
Serving Suggestions Serve with Chappatis, Naan or Roti and a vegetable dish such as Hare
Sem aur Nariya (Green beans with coconut) Indian Cookery - Grange Books
------------------
Dosa
Recipe By :

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***FOR DOSA (PANCAKE)*** -- (pancake):
2 cups rice -- (fat rice, if
-- possible, or plain)
1 cup urad dal -- (split white
-- lentils)
1/4 cup channa dal
1/4 cup toovar dal -- (split red lentils)
***DAL MASALA (SPICY POWDER)*** -- (spicy powder):
1/2 cup dry dhania seeds -- (coriander)
1/4 cup cumin seeds
3 cloves (or 4)
1/8 cup whole black peppercorns
(more -- if you want to blow
-- your head off!)
1 handful dried red chilles
1/2 teaspoon hing -- (asafetida)
1 handful channa dal
1 handful urad dal
1 stick cinnamon -- (or 2)
15 leaves limdo -- (to 15)
***RASSAM***
1 cup toovar dal
1 1/2 pints water
2 tablespoons dosa garam masala -- (to 3 tbsp), as
-- above
1 handful channa dal
1 handful urad dal
1 teaspoon rai seeds -- (mustard seeds)
2 tablespoons oil
salt -- to taste
3/4 teaspoon haldi powder -- (turmeric)
2 tablespoons amli paste -- (tamarind)
***DOSA STUFFING (VEGETABLE)*** -- (vegetable):
5 large potatoes -- (to 6), washed and
-- diced
2 medium onions -- chopped, optional
1 handful urad dal
1 teaspoon rai -- (mustard seeds)
1 teaspoon jeera seeds -- (cumin)
salt -- to taste
1 teaspoon haldi -- (turmeric powder)
1 tablespoon dhania jerru powder -- (coriander powder)
2 green chiles -- (to 3), optional
2 tablespoons oil -- (to 3 tbsp)
2 tablespoons lemon juice -- optional
***COCONUT CHUTNEY***
1 cup dessicated coconut -- (not sweet)
1 handful urad dal
1 teaspoon rai -- (mustard seeds)
1 tablespoon oil
2 cups plain yogurt
1 green chile -- finely chopped,
-- optional
green dhania -- to garnish
salt -- to taste
Dosa's are one of the staple foods which is available all over India originally from the south.
In the south, dosa's can be eaten at breakfast, lunch or dinner. They are rice pancakes filled
with vegetables and usually accompanied with coconut chutney and dal. The dal can be
either spicy 'Rassam' or thick and soupy. I will give you both the recipes. This recipe is
supplied by my sister who is the greatest dosa maker in the world!! You dont have to make
the dal or the chutney or you can make the dal and not the chutney or the other way round its
up to you!!!!!!! You can just have the pancakes on their own they taste great! They are served
in a large dish with the dosa stuffed with the vegetable mix, the dal and the chutney are
served in small bowls which sit inside the main plate. Although the recipe I have written
looks long and labourious it's really not that bad if you try it and you can adapt it to your
version no problem!
For Dosa mix (Pancake): Wash and mix all the dals soak for at least 5 to 6 hours and then
blend into a smooth pancake-like mixture and leave to ferment overnight in a warm place
such as your boiler cupboard. Leave until required. You can also store any extra pancake
mixture in the fridge for a couple of days or some people even freeze it to use another time.
You can get ready made dosa mix from Indian grocery stores, which will not require you to
do the above :)!
Make Dal Masala: To make authentic tasting dal you need to make the dal masala first. This
requires you to do some extra work! :) If you can't hack it then you can get dal 'garam
masala' from stores and supermarkets nowadays. But believe me, if have you a little bit of
time i'ts worth the extra effort and you can store the homemade masala in an airtight
container for quite sometime.
Take a heavy based pan and place over very low heat add the chann dal and the urad dal
and roast over slow heat, when fragrent and slightly red add all the other ingredients and
roast over a gentle heat until all the ingredients have heated through and there is a spicy
aroma! Leave to cool and then blend all the ingredients in a coffee grinder or such into a
powder. This can be kept in an airtight container until required. You can get garam masala
or even dosa masala sometimes readymade from indian grocery stores. Saves you doing
the above!
Rassam: Thin consume which can be eaten with dosa it is very popular in a cold climate!
Serves 2 to 3 people.
Boil the toovar dal or place in pressure cooker or cook in water until tender blend into soupy
consistency. Take a large pan and add the oil gently heat until hot and add the channa dal
and urad dal wait a couple of seconds until roasted and slightly red, stirring all the time, then
add the rai, hing, limdo. The rai should pop. Add the toovar dal and stir. Add the water and
stir. Now add the salt, haldi powder, garam masala, amli paste and stir thoroughly. If the
mixture is thick add more water, rassam is more like a consome then a dal. Leave over slow
to meduim heat to boil for at least 3/4 to an hour. rasam can also be eaten with 'Idli'
(steamed rice cakes) or with rice.
Dosa Dal (normal) Make same as above, but you will need more boiled toovar dal, at least 2
to 2 1/2 cups. You can add vegetables to this add some diced bringles (aubergines),
Onions, small potato. This dal is thick and rich. Delicious!
Dosa Stuffing (vegetable): Serves 2 to 3 people.
In a wok or karahi add the oil and place over meduim heat. When hot, add the limdo leaves,
urad dal and stir. When slightly red add the jeera seeds and the rai seeds once popped add
the potatoes and the onions. Now add the salt and the haldi powder and the green chiles,
cover and cook on meduim to low heat. Keep stirring making sure it does not stick. When
nearly tender, add all the other ingredients. Now stir and leave to cook until done. You can
add lemon juice to this now, if you prefer.
Coconut Chutney:
In a small frying pan put the oil to heat. When oil is ho,t add the urad dal. Wait until it goes
slightly red and add the rai and the limdo. Once popped, take of the heat and leave aside.
Take a bowl and mix the rest of the ingredients together. When mixed, add the stuff from the
frying pan. If the chutney is too tart for your taste, you can add sugar or sugar substitute to
tone it down.
Dosa Pancake method:
Now that you have made the dal, the chutney and the stuffing. Take a flat frying pan (in India
there are special dosa tawai's) or you can use a heavy based griddle or even a non stick
frying pan. Place on meduim heat, test if hot enough by placing a drop of the pancake
mixture on it. If the mixture is done immediately, its done! Now take a ladle or cup and pour
about 1/2 cup of mixture on to the frying pan. Spread across the pan into a circle using the
ladle or some people move the pan around! Do this as quickly as possible as the pancake
will start cooking immediately. Add a good teaspoon of oil around the edges. Once the
pancke looks done on one side, gently ease it off the pan with a flat edged pallett knife or
spatula and turn. (The first 2 always stick and break don't panic). Once both sides are
cooked, place a generous helping of the stuffing in the middle fold over the the two sides and
serve hot, with hot dal or rassam and chutney or ketchup!!!!!!!!! enjoy!!! you deserve it! :)
Grannies tip:
In between the pancakes if you clean the pan with a kitchen towel soaked in water, it helps
the next pancake cook more evenly. The thinner you can make the pancake the better. If
you can someone else to make this for you, even better!!!! :) !
------------------
Dosa (Pancakes South-Indian Style)
Recipe By :

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3 cups parboiled rice
1 cup black gram dal
oil -- for frying
salt -- to taste
Preparation time: 6 hrs soaking Cooking time: 40 minutes
1. Soak the parboiled rice in water for at least six hours. Make a smooth batter in a lblender.
2. Soak together the black gram dhal and fenugreek seeds, also for six hours. Make a
smooth batter.
3. Mix the batters together, adding salt and set aside for at least twelve hours until the
mixture ferments. Use a large pot since the batter is likely to increase in volume when
fermented. The batter should become a mass of tiny bubbes. Do not stir too much.
4. Heat the tawa (griddle). Sprinkle a few drops of water. If it sizzles, the tawa is ready for
use. 5. Smear a little oil on the tawa (do not use too much oil, as the batter will not spread
evenly). When the oil smokes, lower the heat.
6. Pour a ladleful of batter over the tawa and spread quickly using a continuous spiral
motion, spreading it outwards until the dosa measures about 6 inches. Pour a tsp of oil all
round the edges.
7. Increase the heat and cook for a couple of minutes until golden brown in color.
8. Turn the dosa, carefully lifting the edges. Fry for another couple of minutes until done. 9.
Serve hot with coconut chutney.
------------------
Dosa Batter
Recipe By :
Categories : Dosas *Indian

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150 gram raw -- (boiled) rice
50 grams urad dal
15 grams cooked rice
10 grams poha -- (pressed rice)
5 methi seeds -- up to 7
salt to taste
WASH the urad dal, raw rice and methi seeds. Soak them in a little water along with poha
and cooked rice for at least an hour. Grind to a smooth paste with a little water. Cover and
keep aside for at least five hours. Add salt to taste and mix well. This batter can be used as
basic batter for preparing masala dosa, sada dosa, onion uttappam, Mysore masala dosa,
spring dosa, etc. The batter is enough to make about four to six dosas. Use a stainless
steel cup to pour the dosa batter onto the tawa.
------------------
Dosai
Recipe By :

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3 cups rice
1 cup urad dal -- (polished)
2 teaspoons salt
This is a pancake-like South Indian dish.
Method (Grinding)
Soak the rice and the dal separately for about 5 hours. Grind the rice with sufficient water
until it is a smooth paste. (I use my osterizer and run it in 3 batches, the amount of water
used to grind is somewhat crucial, using too much will make the result too watery, while
using too little will make it hard to grind and too thick. I usually put in the rice and add water
until it just reaches the brim of the rice, this will seem like too much, but it will work out fine
once the rice is ground. I then run the osterizer on MIX until the rice is broken and then run it
on LIQUIDIZE until the rice starts to become a paste. If required, add just a little more water,
perhaps a few tablespoons. Touch the paste between your fingers to feel the texture. It
should be smooth).
Now grind the dal in two batches. (The amount of water here is not as tricky. Traditionally
this would be ground in a stone grinder by hand. The dal needs to be ground while slowly
adding more water from the top of the osterizer. When ground, the dal has the tendency to
fluff up, this tendency must be encouraged by adding only a little water at a time while stirring
and continuing to grind. The dal should double in quantity after grinding, while the quantity of
rice would have remained unchanged.)
Now mix both the pastes with the salt in a dish that is at least a third bigger in size, allowing
space for the dough to rise. Leave for about 8 hours in a dark warm place.
Method (Cooking)
The next morning, if you have done all this, the dough is ready to be transformed into dosas.
Use a heavy cast-iron griddle (a flat non-stick pan will do, but sadly lacks the taste that
comes from the iron pan). Heat the pan until a few drops of water dropped on the pan
sizzles away. Take a deep ladle full of dough and drop the dough in the middle of the pan,
then with a deftness that comes with practice, quickly swirl the dough away from the middle
until it is spread evenly in a circle around the pan. You must do this quickly because once
the dough cooks, you cannot spread it and the result will be lumpy. Take a teaspoon full of
oil and spread it around the edge of the dosai. Wait a minute or so, until you see the edges
browning and insert a flat ladle that has sharp edges under and all around the dosai, until it is
released completely (Be warned that, using a well-scrubbed pan won't let you release the
dosai easily. To prevent this, you might want to rub a little oil onto the surface of the pan
before spreading the dough.)
After releasing the dosai, flip it around on the other side and put another teaspoon of oil
around the edges. Wait a minute or two until it is cooked and remove from the pan. Before
making the next one, use a small piece of paper kitchen towel and rub any excess oil off the
pan.
Remarks:
This whole procedure sounds tedious, but its not too hard after you've done it a few times.
The dough will keep in the refrigerator for a week or more. If the dough starts to get sour, cut
small pieces of some green chiles and onion and add to the dough before cooking it. This
can be done even otherwise, for a different flavor and variety.
To eat, break a piece of the dosa and dip it into the dosa- molaga-podi or the sambar and
pop it into your mouth.
------------------
Dosai Molaga Podi (Dosai Chile Powder)

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1/2 cup urad dal
1/2 cup chana dal
1 pinch asafetida
tamarind -- (dry or fry it also)
-- do not use paste
1/4 cup coriander seeds or -- to taste
1 teaspoon jaggery -- (brown sugar)
salt -- to taste
red chiles -- to taste
1/4 cup sesame seeds
Dosai Molaga Podi is a South Indian dish, usually served as an accompaniment to Dosai.
Fry sesame seeds in a dry pan. Fry the other spices in a little oil separately, until red (don't
wait until it gets too dark). Powder all ingredients finely and the two dals slightly coarsely and
mix all together.
Notes:
On the amount of red chiles to use: You may fry and grind red chiles separately (this needs
to be done with sufficient ventilation in the kitchen). Then keep adding this to the mixture of
the other ingredients until desired level of heat tolerance.
How to eat the dosai: Add a little oil to a little podi and mix. Then dip the dosai into this oil-
podi mixture, smear it with this mixture and pop into the mouth. Using the fingers is the
preferred way here.
This makes a batch that you can keep around for a few months. Store in normal air-tight
glass bottle or plastic container.
------------------
Dosakaya Vankaaya Pacchadi
Recipe By :

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1 small eggplant
1 medium dosakaaya -- (cucumber)
3 green chiles
3 cloves garlic
few curry leaves
salt -- to taste
Cut eggplant into bite sized pieces, soak in water and keep aside.
Remove seeds from dosakaaya, cut into bite sized pieces and keep aside.
Heat oil in a small skillet and add coriander seeds and green chiles. Fry until the chiles burst
and change color. Remove from heat and transfer the contents to another dish to cool.
In the same skillet, in the remaining oil, add eggplant, salt and fry on medium heat. When
eggplant is soft remove from heat (about 10 minutes). Let cool.
In a processor add all the remaining ingredients, eggplant, green chiles and coriander seeds
and blend until semi-soft. Now add pieces of dosakaaya and blend for a few seconds.
(The pieces of dosakaaya should not be made into a paste).
Stays up to a week if stored in the refrigerator.
Note: Actually, in the villages the seeds of the cucumber are not discarded as they are
supposed to enhance the taste and hence are added to the chutney.
Preparation Time: 15-20 minutes.

------------------
Dosas
Recipe By : Madhur Jaffrey's Flavours of India


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14 ounces patna or long grain rice -
(washed in several changes of water)
7 ounces urad dal
1 tablespoon salt
10 fluid ounces vegetable oil
These nutritious pancakes from the Tamil Nadu region are versatile and can be eaten for
breakfast as a light lunch or for dinner. They may be eaten plain with coconut chutney, or
folded over potatoes.
Soak the rice and urad dal in separate bowls of water for about 2 hours. The water should
cover them by around 1 inch. Drain. Blend the urad dal with 6 fl oz water in an electric
blender for 5 - 8 minutes until it is pale, smooth, light and airy. Empty the mixture into a large
bowl. Put the rice and 6 tablespoons of water into the blender and blend until it turns into a
fine granular paste. Add to the dal with the salt and mix gently. Cover and leave in a warm
place like an airing cupboard to ferment for 24-26 hours. The batter should double in
volume. Add 7 fl oz water fold in gently and leave in a warm place for a further 1 1/2 hours.
Heat 1 1/2 teaspoons of oil in a frying pan and when hot, drop 4 fl oz of batter in the center of
the pan. Put the rounded bottom of a soup spoon very lightly into the center of the batter and
using a slow, gentle and continuous spiral motion, spread the batter outwards with the back
of the spoon until you have a pancake around 7 inches in diameter. Dribble 1/2 teaspoon of
oil over the pancake and another 1/2 teaspoon round the edges. Cover and cook for 1 1/2 -
2 minutes, or until the dosa has turned reddish brown. Turn over and cook uncovered for a
further minute or until the second side develops reddish spots.
TIPS: Urad dal is a small pale yellow split pea. Buy it from Indian grocers or substitute the
more familiar yellow split peas available in supermarkets.
------------------
Drumstick Leaf Curry


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40 sprays drumstick leaves
4 tablespoons coconut gratings
1 sprigs curry leaves
4 red chillies
1 tablespoon urad dal
1 pinch turmeric
3 teaspoons oil
salt -- to taste
Remove the leaves from the stalk, wash and set aside. Grind Coconut and red chillies to a
smooth paste. Wash the grinding stone with a cup of water. Add it to the ground masala.
In three teaspoons of oil, fry the curry leaves and urad dal. When the curry leaves become
brittle and the urad dal gets browned, add the drumstick leaves and fry for a minute. Add the
ground liquid masala, pour in a cup of water, a pinch of turmeric and salt to taste.
Cover the pan and let it cook on a slow fire for 15 minutes, by which time all the water would
have evaporated and the side dish would be ready. Stir and serve.
------------------
Dry Aloo Chaat
Recipe By :

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2 potatoes scrubbed & boiled
1 small cauliflower
1 tiny green chilli finely chopped
salt to taste
2 tablespoons oil
Do not peel potatoes.
Cool and chop into chunks.
Clean and break cauliflower in medium sized florets.
Dip in boiling hot water for 5 minutes.

Drain and keep aside.
Heat oil in a heavy pan.
Fry chunks of potato and cauliflower some at a time.
Fry to a crisp golden brown.
Drain and keep on kitchen paper to soak excess oil.
Take all ingredients in a large bowl.
Add fried piece of potato and cauliflower.
Toss with a fork till pieces are well coated with seasoning.
Serve immediately.
------------------
Dry Capsicum Vegetable
Recipe By :

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2 large firm capsicums
1 tablespoon -- ¥
1 gram flour
1 teaspoon sugar
1 /2 teaspoons coriander -- (dhania) powder
1/2 teaspoon dry mango powder -- (amchur)
salt to taste
1 tablespoon oil
Wash and dice the capsicum into medium sized pieces.
Do not deseed.
Heat oil in a pan. Add seeds and asafoetida, allow to splutter.
Add capsicum and stir fry for 3-4 minutes.
Add all other ingredients, except gramflour and amchur.
Stir for another minute or two.
Add gramflour and amchur.
Stir fry continuously for 2-3 minutes or it may burn.
Cool well before packing in foil or container.
Serve with puris or parathas packed along.
Makes: 3 servings
Shelflife: 24-30 hours.
------------------
Dry Fruit Sauces
Recipe By :

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***FIG AND CURRANTS SAUCE***
200 gram figs
50 grams currants
4 tablespoons sugar
Wash and soak figs and currants in 2 cups water for 5 hours. Mash well in
the water, add sugar. Boil till very soft. Strain. Add lemon juice.
Chill.
Serve with baked or cooked fruit, or sponge cake, with or without

sweetened, whipped cream.
Variations
Use apricots or dates instead of figs and currants.
------------------
Dry Fry Spinach (Tali Sag)


-------- ------------ --------------------------------
1 pound frozen spinach
1 small onion
1 teaspoon salt
Remove the spinach from the freezer and put to one side to allow to soften for 30 minutes or
so. Heat the ghee or cooking oil in a large frying pan. Peel and chop the onion finely and fry
it gently for 1 minute. Then add the ginger, black pepper and chili powder. Stir in well for a
further 30 seconds.
Add the spinach, stirring so it breaks up. Keep turning it with a wooden spoon to ensure that
it is well dispersed in the spice mixture. Sprinkle in the salt, continue to fry until the spinach
is totally mixed in with the spices and onion and properly heated through. Serve
immediately.
------------------
Dry Potato Curry

Recipe By :

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1 pound red potatoes
salt -- to taste
1 onion -- finely sliced
2 cloves garlic
1 piece fresh gingerroot -- (1 inch), grated
1 green chile -- seeded and chopped
1/2 teaspoon red -- (cayenne) pepper
1/4 cup green pepper strips -- (to garnish), if
-- desired
Cut Potatoes into 3/4 inch chunks. Cook potatoes in boiling salted water 6 to 8 minutes, until
just tender. Drain and set aside.
Heat oil in a large saucepan, add mustard seeds and onions. Cook 5 minutes until onions
are soft, but not brown. Stir in garlic and gingerroot; cook 1 minute more. Add cooked
potatoes, chile, turmeric, cayenne and cumin. Stir well. Cover and cook 3 to 5 minutes,
stirring occasionally, until potatoes are very tender and coated with spices.
Serve hot, garnished with bell pepper strips.
------------------
Dry Potatoes (Sookha Aloo)
Recipe By :
*Indian

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4 medium size potatoes
1 teaspoon salt
1/4 teaspoon hot pepper
oil -- (to fill pan to 2")
Boil potatoes until cooked but not overdone. Peel and cut into 1/2" cubes.
Heat oil very hot, add and brown cumin seeds. Add potatoes and fry until they are golden
brown. Add the remaining ingredients, and fry for 2-3 minutes or more. Remove from oil
with a slotted spoon.
Serve hot.
Tips: Use enough oil so that the potatoes will not need to be stirred often. This avoids
breaking them up.
------------------
Dry Soybeans
Recipe By : Indiana Soybean Board http://soyfoods.com/recipes/

*Indian

-------- ------------ --------------------------------
***text***
Soybeans belong to the legume family and are native to East Asia. They have been an
important protein source in the Orient for millions of people for over five thousand years.
Soybeans have been in the Western world since the 20th century. Soybeans may be
harvested when they are fully mature and dry. They are light tan or yellow in color.
Nutrients in 1/2 cup of cooked soybeans
Calories 149; Protein (gm) 14.3; Total Fat (gm) 7.7; Saturated Fat (gm) 1.1; Unsaturated Fat
(gm) 6.6; Carbohydrate (gm) 8.5; Crude Fiber (gm) 1.8; Calcium (gm) 88.0; Iron (mg) 4.4;
Zinc (mg) 1.0; Thiamine (mg) 0.1; Riboflavin (mg) 0.3; Niacin (mg) 0.3; Vitamin B6 (mg) 0.2;
Folacin (mg) 46.2.
BUYING: Whole soybeans are available in natural food stores and supermarkets in bags or
bulk bins.
STORING: Soybeans may be kept in an airtight container for a long period of time.
PREPARING: Dry soybeans expand greatly when cooked. One cup of dried beans (about
1/2 pound) becomes 2 to 3 cups of cooked beans. Discard debris and shriveled beans.
Wash and drain.
- -SOAKING. Soaking dry soybeans shortens the cooking time and improves the flavor,
texture and appearance of beans.
..Standard Soaking: In a large pot, add 6 cups of water for each pound of dry beans. Let the
soybeans stand at room temperature for about six to eight hours, or overnight. It is
unnecessary to refrigerate the beans during this process. Drain, rinse and cook beans.
..Quick Soaking: Add 6 to 8 cups of hot water for each pound of dry beans. Heat the water to
boiling and cook the soybeans for five minutes. Cover the pot and let the beans stand for
one hour. Drain, rinse and cook the beans.
COOKING: Put the soaked beans into a large pot. Add 6 cups of fresh water for each pound
of beans. Don't add salt at this point or it will delay the softening of the beans. Bring the pot
to a boil, allowing the steam to escape. Reduce the heat to simmer and cook the beans for
about three hours until tender.
SEASONING: Cook with onion, garlic or bay leaf.
REF: (C) 1997 Indiana Soybean Board (800) 735-0195
------------------
Duck Curry, Country Style (India)
Recipe By : Flavors of India; Madhur Jaffrey


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***FOR THE SPICE POWDER***
2 teaspoons cayenne pepper
2 inches cinnamon stick -- (5 cm)
6 cloves
4 cardamom pods
***CURRY***
1 small red onion -- (50 g/2 oz), finely
-- sliced
1 1 inch piece fresh ginger -- peeled and cut into
-- long, thin
--slices -- (2.5 cm)
18 cloves garlic -- peeled and finely
-- chopped
6 fresh hot green chillies -- split at one end
1 2 1/4 pounds duck -- skinned and cut
-- into 2" pieces
1 1/2 tablespoons white wine vinegar
1 1/2 teaspoons salt -- (to 1 3/4 tsp.)
1 1/4 cups coconut milk -- well stirred from a
-- can
--or thick fresh milk -- (300 ml/10 ml oz)
1 large potato -- cut into 2 inch
-- pieces (200g/7oz)
1 teaspoon ghee
3 shallots -- ( to 4), (50 g/2
-- oz), finely sliced
30 fresh curry leaves -- , if available
Put the coriander, cayenne, turmeric, black pepper, cinnamon, cloves and cardamom pods
for the spice powder into a clean coffee grinder. Grind to a find powder. Set aside.
Heat 3 tablespoons of the oil in a large, wide pan or wok over medium heat. When hot, put
in the onion. Stir and fry the onion for 3-4 minutes or until soft. Add the ginger, garlic, and
chillies. Stir and fry for another 2-3 minutes. Add the duck, spice powder, vinegar and salt.
Stir once then add 100 ml/ 3 1/2 fl oz/1/2 cup of the coconut milk and 300 ml/10 fl oz/1 1/4
cups water. Bring to the boil. Cover, turn the heat to low and simmer gently for 1 1/2 hours
or until the duck is almost tender. Add the potatoes and cook for 20 minutes. Add the
remaining coconut milk. Stir and gently simmer for 5-6 minutes.
Meanwhile heat the remaining oil and the ghee in a small pan over medium-high heat. When
hot, add the mustard seeds. As soon as they pop, a matter of seconds, put in the shallots
and the curry leaves. Stir and cook for a few minutes. When the shallots have browned
slightly, empty the contents of the pan into the pan with the duck. Stir to mix.
------------------
Dudhpak
Recipe By :

-------- ------------ --------------------------------
1 liter milk
1/2 cup sugar
400 gram rice -- washed and drained
2 tablespoons ghee or butter -- (to 3)
1 small amount sliced almonds & pistachios
1/2 teaspoon ground cardamom seeds -- optional
1 small pinch ground nutmeg powder
(A bit like rice pudding!)
Take a heavy or nonstick pan butter the base a little so as not to let the milk stick add the
milk and heat slowly to boiling (make sure it doesn't boil over!). Add 1/2 a tablespoon of the
ghee the rice and mix well so that they are all covered then add the rice to the boiling milk.
Once the rice is cooked in the boiling milk which should take 7 minutes or so, add the sugar
and stir well. Keep this mixture on the boil until it starts to thicken it should change to a
darker almondy colour. Once done add almonds, pistachios and cardomam seeds. You can
eat it hot or cold.
------------------
Dum Alu Kashmiri (Kashmiri Potatoes)

-------- ------------ --------------------------------
1 kilogram medium potatoes -- peeled
1 1/2 teaspoons coriander powder
2 cloves
2 cardamoms
1 bay leaf
1 stick cinnamon -- (2 cms)
1 1/2 cups beaten curds
2 tablespoons cashew nuts -- crushed
oil
salt -- to taste
Prick the potatoes with a fork. Heat oil and fry them to a golden brown. Keep aside. Heat 2
tbsps oil in a pan and fry cumin seeds. Add all the masala powders, asafetida, cloves,
cardamoms, cinnamon and the bay leaf. Cook till golden brown. Put in the fried potatoes
and the beaten curd. Add the salt and 1 cup of water. Cook in a tightly covered vessel till
potatoes are tender. Sprinkle water occasionally if required. Serve garnished with crushed
nuts.
------------------
Dum Gobhi (Cauliflower Steamed With Herbs And Spices)
Recipe By :
Beans *Indian
-------- ------------ --------------------------------
1 pound cauliflower
1/4 teaspoon tumeric
2 teaspoons grated ginger root
1/3 cup chopped tomatoes
1 green chili -- chopped
1 tablespoon nonfat plain yogurt
2 3 tbsp chopped cilantro
leaves
1/2 teaspoon garam masala -- (see below)
***GARAM MASALA***
2 ounces black cardamom pods
1 1 ounce piec cinnamon stick
1 ounce cloves
3 ounces peppercorns
Wash, drain, and cut cauliflower into 1 inch flowerets, including stem. Combine chili
powder, ginger, tomato, green chili, tumeric with the yogurt in A small bowl. Spray with
pam, use nonstick pan, use a little water, whatever you do to nonstick yourself. Put
Cauliflower into pan then pour spices over the top. Cover pan tightly and cook over LOW
heat for 10-15 minutes (Cauliflower will steam in the spicy mixture). Stir in half the cilantro
leaves, increase heat to medium, and cook with lid off, for another 5-6 minutes, to drive off
excess moisture. turn off heat and sprinkle with garam masala and reamaining cilantro.
Make sure all liquid is driven off, serve with basmati rice. 4 servings, less than 98 calories
GARAM MASALA:
Heat a heavy skillet, reduce heat, add pods and cinnamon. Move them around for two
minutes. Add clves and peppercorn, and shuffle for another minute. Turn off heat, but
continue shuffling until the heat is out of the pan. Pour roasted spices into grinder and grind
til you have a fine powder. If not fine, strain it, and discard what won't pass through
strainer. Save in airtight jar.
Adapted from Indian Lowfat Cooking The Key To A Healthy And Exotic Diet by Roshi
Razzaq Chartwell Books, Inc. 1993 Quintet Publishing A division of Book Sales, Inc 110
Enterprise Ave. Secaucus, NJ 07094
------------------
Dum Ka Karela


-------- ------------ --------------------------------
12 bitter gourds -- (karelas)
salt -- to taste
butter for basting and greasing
60 grams groundnuts -- (peanuts)
15 grams coconut
2 large onions
salt -- to taste
15 grams jaggery (brown sugar) crushed
24 curry leaves
Time required: One hour 15 minutes plus baking time.
WASH and slit the bitter gourds on one side. Remove the seeds and rub with salt. Arrange
on a tilting tray and keep aside for at least an hour. (Keep the bitter gourds overnight if you
prefer them to be even less bitter).
Put enough water in a pan. Add salt, ginger paste, garlic paste, and turmeric powder. Stir
and bring to a boil. Add the bitter gourds and blanch them until soft. Drain and keep aside.
To Prepare The Filling: Remove the brown skin and roughly chop the coconut. Dry roast the
coconut, groundnuts, sesame seeds and cumin seeds in a frying pan until each emits its
unique aroma. Hold the onions with tongs and roast them directly over the flame until the
skin is charred. Cool, peel and roughly chop the onions. Grind all these ingredients, except
paneer, with 1/4 cup water to fine paste. Add paneer, ginger, jaggery, coriander powder and
chile powder to the paste and mix well.
To Prepare The Tempering: Heat oil in a frying pan and season with cumin seeds, mustard
seeds and fenugreek seeds. Stir over medium heat until they begin to crackle. Add curry
leaves and stir. Pour over the paste, mix well and divide into 12 equal portions. Put a
portion of the filling into each of the blanched bitter gourds. Arrange them in a greased
roasting tray with the slit side on top. Cover with foil. Punch a few holes in the foil and cook
on dum in the pre-heated oven at 275oF for 30 minutes, basting at regular intervals.
Remove and uncover.
To Serve: Remove to a serving dish and serve with cumin-tempered whole potatoes and
buttered seasonal vegetables on the side.
------------------
Dum Ki Bhindi
Recipe By : Femina Magazine - O Marimuthu


-------- ------------ --------------------------------
750 gram lady fingers -- (bhindi)
300 milliliter curd
salt -- to taste
2 teaspoons pounded red chillies
2 teaspoons chopped green chiles
4 teaspoons oil
2 teaspoons ghee
Using a hand mixer, blend together curd, garam masala powder (reserving a little for later
use); salt, pounded red chillies and half of the chopped green chiles.
Clean and trim the lady fingers. Make slits at a slant in the bhindi with a knife. Soak bhindi
in the curd mixture and keep aside for 10 minutes.
Heat oil in a pan. Add ginger-garlic paste, the remaining green chiles, turmeric powder and
fry well. Add bhindi along with the curd mixture and cook for 10 minutes.
Sprinkle ghee and a little garam masala powder on top of the bhindi. Cover the pan with a
tight fitting lid and place a heavy weight above. Steam on a low heat for five minutes.
Remove the lid and cook for 10 minutes till almost dry. Serve hot.
------------------
Dum-Ke-Kabab
Recipe By :

-------- ------------ --------------------------------
10 grams kidney fat
250 gram mutton mince
50 grams besan
5 grams red chilli powder
150 gram onion
100 gram curd
5 cloves a few sprigs coriander
leaves garam masala for flavour
oil for basting
10 grams butter
Slice and fry the onion till golden brown. Chop fresh coriander. Mince mutton along with the
kidney fat. Mix all the ingredients in the mutton mince leaving aside 60 gms of curd. Form
into a dough and make a well in the centre.
Take a red hot charcoal and place in the centre of the mutton dough. Put a blob of butter on
top of the charcoal and put a few cloves. cover the whole mixture so as to get the dum. Now
make croquettes and place in a tray. Beat the curd, misred chilli powder and drop of red
colour. Sprinkle on the kababs.
Now cover the tray and put charcoal on the top and bottom of the tray to cook the kababs.
Serve with hyderabadi paratha and green chutney.
------------------
East Indian Chicken
Recipe By :
Chicken *Indian

-------- ------------ --------------------------------
1/2 cup onion -- chpd
1/2 cup green pepper -- chpd
1 teaspoon vegetable oil
2 cups cooked chicken -- diced
1/2 teaspoon salt
1/2 teaspoon pepper
1 28 oz cn whole tomatoes
1 tablespoon worcestershire sauce
2 tablespoons parsley -- chpd
1/4 cup raisins
2 cups hot cooked rice
Cook onion, pepper, garlic powder in oil until onion tender, about 3 minutes. Add remaining
ingredients, except rice, cook over low heat for 30 minute. Serve over rice.
------------------
East Indian Rice Ring
Recipe By :
Categories : Dressings Grains
*Indian

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1/4 cup butter -- (or margarine)
1/2 cup light raisins
In skillet, melt butter; in butter, sautÈ onion and almonds until almonds are golden. Add light
raisins; heat until plump. Add this mixture to the hot cooked rice; mix gently. Press rice
mixture lightly into a greased 6 1/2 cup ring mold. Unmold at once on serving platter. Fill
with Chicken Curry; top with shredded coconut.
------------------
East Indian Special (Tope)
Recipe By :

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1 kilogram mutton -- (wash & cut in
-- pieces)
1/2 kilogram onions
2 sour limes
curry leaves
2 tablespoons bottle masala
***grind***
1 inch ginger
2 inch cinnamon
6 cardamoms
6 cloves
1 pod garlic
4 green chillies
1/4 kilogram poha -- (beaten rice)
Fry onions golden brown. Add ground masala & fry well. Add mutton & curry leaves & salt
to taste. Add 1 tbsp bottle masala & pressure cook till mutton is tender.
Remove mutton from gravy & add 1 tbsp bottle masala boil 3 cubed potatoes till tender. Add
the mutton back to the gravy add sour lime juice & a handful of chopped corriander.
Add poha & serve gamished with chopped corriander. This can be served as a substitute for
rice. If desired this gravy can be served with boiled rice or pulav.
------------------
Easy Potato Curry W/ Coconut Milk & Chickpeas
Recipe By : Associated Press 4/7/99


-------- ------------ --------------------------------
2 tablespoons flour
14 1/2 ounces fat-free low-salt vegetable broth
1 1/3 pounds potatoes -- cut in 1/2" cubes
1 cup frozen peas
8 3/4 ounces cooked garbanzo beans -- rinsed and drained
1/2 cup light unsweetened coconut milk
salt and black pepper -- to taste
***OPTIONAL ACCOMPANIMENTS***
chopped peanuts
raisins
sliced green onions
mango chutney
plain yogurt
fresh cilantro leaves
Heat oil in large skillet over medium heat. Add onions: cook 8 to 10 minutes, stirring often,
until onions are soft and lightly browned. Mix in curry powder; cook and stir l minute. Mix in
flour, then whisk in broth. Increase heat to high; bring to boil. Mix in potatoes; return to boil.
Cover, reduce heat to medium and cook 15 to 20 minutes, stirring occasionally, until
potatoes are just tender and sauce is thickened. Mix in peas beans and coconut milk; heat
through. Season with salt and pepper. Serve with accompaniments.
Reprinted in Riverside Press Enterpise. No primary source was cited.

NOTE : This potato curry is easy to prepare -- it takes about 10 minutes to assembly and 30
minutes to cook and serve.
------------------
Egg Cooked With Meat And Fried (Nargisi Kofta)
Recipe By :
Categories : Cheese And Eggs Meat
*Indian

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***MEAT***
1 pound ground lean meat
4 cloves chopped garlic
1 1" piece ginger -- chopped
3/4 cup water
to taste salt and pepper
***TO MIX WITH MEAT***
4 tablespoons besan -- (chick-pea flour)
1 tablespoon yogurt
6 hard boiled eggs
1 egg for mixing and coating
oil for frying
***FOR CURRY (MASALA)*** -- (masala):
oil or ghee
2 chopped onions
2 tomatoes or equivalent paste
1/4 cup yogurt
green onion
10 leaves coriander -- up to 15
to taste salt and pepper
Heat the water and add the meat, onions, ginger, garlic, salt and pepper. Pressure cook for
10 minutes at 15 psi (or 25 min over low heat. Reduce pressure and drain half the liquid.
Add the besan (or 1/2 c soaked lentils) and cook for 10 minutes. Knead or grind until slightly
sticky, mix in egg yolk, Garam Masala and yogurt and knead well.
Coat the hard boiled eggs with the above and deep fry.
Heat ghee, fry the onions to a golden brown, add garlic, ginger, tomatoes and yogurt and fry
well until the Masala is a paste. Add water to the mix if necessary. Add the green sprigs of
onion, 1 1/2 c water and cook for 10 minutes covered.
When curry is ready, pour into a serving dish, cut the koftas in half and arrange over the
curry. Cover and bake at 250 $F^\circ$ for 15-20 minutes.
Serve garnished with coriander leaves and Garam Masala.
------------------
Eggless Chocolate Sponge Cake
Recipe By :

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1/2 can condensed milk -- (200gms)
2 3/4 cups plain flour -- (240gms)
40 grams cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda -- (soda bicarb)
2 teaspoons icing sugar
1/2 cup butter melted -- (60gms)
1/2 teaspoon vanilla essence
100 milliliter milk
100 milliliter Coke or Thums Up
Sieve flour, baking powder, baking soda, sugar, cocoa all together 2 to 3
times. Keep aside.
Pour condensed milk in a bowl. Add the butter, and beat well till smooth.
Add the flour spoon by spoon, mixing into the condensed milk mixture. In
between, add milk as required if the butter begins to get too stiff.
[Stir the mixture in one direction only all the while. This will
incorporate more air and make the cake lighter].
Once all the flour is used up, beat the batter as above till light (5-7
minutes). Add the coke or Thums Up and mix gently till smooth.
Pour into a greased cake tin. Do not smooth with a spoon etc. If the
consistency is right this will not be needed.
Pre-heat over to 300o c. Place tin inside. Bake at 200o c for 5-7
minutes and 150o c till done. (35 to 40 minutes).
Poke with a skewer and check. Cool a little. Invert on wire rack. Cool
completely before doing icing if any. Or serve warm with tea.
Makes a six round cake
Serves 6
Shelf life 1 week refrigerated)
------------------
Eggplant And Spinach Curry
Recipe By : Dhaba Cuisine of India restaurant - Santa Monica, Calif.


-------- ------------ --------------------------------
1/4 cup oil
2 pounds spinach -- finely chopped
1 medium eggplant -- cut into 1" cubes
1 piece ginger root -- (1-inch), peeled and
-- grated
1/4 tablespoon jalapeno chiles -- minced
1/4 teaspoon tumeric powder
2 medium tomatoes -- finely chopped
salt
cilantro sprigs -- for garnish
Heat the oil with half of the mustard seeds in a large saucepan. Add remaining mustard
seeds when the cooked seeds begin to pop. Add the garlic and saute until tender. Add the
spinach, a small amount at a time, stirring occasionally to keep the spinach from scorching.
When the spinach wilts, add the eggplant, ginger, jalapeno chiles, tumeric, paprika,
coriander, and cumin.
Saute to blend the flavors. Cover, and cook over medium-low heat for 15 minutes. Add the
tomatoes and season to taste with salt. Cook, uncovered, 5 minutes longer. Garnish with
cilantro. Source: Dhaba Cuisine of India restaurant - Santa Monica, California : Best Recipes
from the Los Angeles Times : ISBN: 0-8109-1237-6
------------------
Eggplant And Tomatoes
Recipe By :

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1 large eggplant -- (brinjal)
equal quantity -- (by weight) of
-- tomatoes
4 cloves garlic
2 slices onion
salt to taste
hot fresh peppers -- (chiles) to taste
Roast brinjal in or under the grill or over a gas or open flame until the skin is charred. (30
min on an outdoor grill) If you char the skin before the eggplant is cooked soft inside, you can
finish cooking in the microwave. Charring the skin imparts the special roasted flavor.
Roast tomato in a similar fashion until cooked. The cooking time is only half as long as the
brinjal. To extend the cooking time of the tomato to the same time as the brinjal you may use
aluminum foil.
As an additional treat you may include in the roasting, a whole garlic to be served on the
side.
Peel roasted brinjal and include meat close to the skin. Chop with a knife or crush with a
fork, depending on the texture you prefer, place in a glass bowl. Peel roasted tomatoes and
chop finely. Mix into brinjal.
Peel the 3 fegs of raw garlic and slice very thinly, (texture again) perhaps with a single edged
razor blade. Add to mixture. Salt to taste. Pepper to taste.
Chop onions finely for a garnish. (Use other green leaves green onions, basil, ) and garnish
to taste.
Serve with your favorite flat bread. (Paratha, naan, tortilla etc.) Share the roasted garlic with
your best friends.
source: Peter S.
------------------
Eggplant Bharta
Recipe By : Chakravarti & Morizot, "Not Everything we Eat is Curry"


-------- ------------ --------------------------------
2 medium eggplants -- halved
1/4 teaspoon salt
1/4 cup cilantro -- chopped
1 tablespoon ghee
1/2 teaspoon oil
Rub the ghee over the cut side of the eggplant. Roast until the skin is lightly burned. The
eggplant should be completely soft and tender. Peel and mash the pulp with a potato
masher. Mix well with onion, chiles, salt, cilantro and oil. Fry in a skillet with a little oil for 3
to 5 minutes. The mixture should be fairly dry.
------------------
Eggplant Chutney
Recipe By :

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2 large purple eggplants
1 head garlic
7 serrano chillies -- up to 9
1/3 cup oil
salt -- to taste
cut the eggplant into large circles and place into large dutch oven pot. peel garlic (an easy
method is to separate the cloves and press a large knife on the cloves and the skin will
literally pop off!!) and take stems off chillies and put all into same dutch oven. put in the oil
and turn on heat to medium. cover the pot and steam/fry until eggplant's meat has become a
translucent green.
then take everything in the pot and put into blender or food processor and process until you
have a smooth mixture. you can add the salt whilst the blender is running for a better mix.
it doesn't look very wonderful...kinda grey, but the taste is so supreme, you'll make it again
and again...it even tastes great on hot dogs!!
------------------
Eggplant Dal Sauce
Recipe By :
Categories : Eggplant Dals
Curry *Indian

-------- ------------ --------------------------------
1 medium eggplant
2/3 cup red lentils
2 cups water
1 teaspoon cumin
1 cinnamon stick
1 cayenne pepper to taste
to taste
Roast the eggplant in a 400F oven for an hour (stab it first with a fork). A half hour or twenty
minutes before you anticipate the eggplant will be done, pop the mustard seeds in a medium
sized saucepan, then add lentils, water and spices. Bring to a boil and gently simmer until
the eggplant is finished cooking, then remove eggplant from oven, slit open, scoop out
innards, chop them coarsely and add to lentils. Cook another 5-10 minutes to blend all the
flavors.
Source: Kirstin Reade Wilcox From Fatfree Digest April-May 1994,
------------------
Eggplant Kottu
Recipe By :
Categories : Vegetarian Main Dish
Eggplant *Indian
-------- ------------ --------------------------------
1/2 cup split chickpeas or moong dahl
1 1/2 cups water
1 pinch salt
4 eggplants -- medium
2 cups water
1 pinch salt
1 cup coconut -- fresh and grated
3 green chiles -- (optional)
3 bay leaves
3 red chiles -- (optional)
1 pinch salt
2 tablespoons coriander leaves-fresh/chopped
Boil chickpeas or moong dahl in 1 1/2 cups water with a pinch of salt and 1/8 tsp turmeric
until done. Then mash them well.
Slice the eggplants lengthwise. Boil them in a large saucepan filled with 2 cups water, a
pinch of salt and 1/8 tsp turmeric. When eggplants are tender, add mashed
chickpeas/moong dahl.
Grind the coconut, cumin seed and green chiles together.
Heat 1 Tbsp. of the vegetable oil in a skillet and add mustard seed, bay leaves and red
chiles. When mustard seeds stop cracking, add this mixture to the eggplants. Add lemon
juice. Stir a few times. Add salt to taste and sprinkle with coriander leaves.
------------------
Eggplant Kottu (Eggplant And Chickpeas Or Moong Beans)
Recipe By :
Categories : Main Dish Eggplant
*Indian

-------- ------------ --------------------------------
1/2 cup split chickpeas or moong dahl
1 1/2 cups water
1 pinch salt
4 medium eggplants
2 cups water
1 pinch salt
1 cup freshly grated coconut
3 green chilies -- optional
3 bay leaves
3 red chilies -- optional
1 pinch salt
Boil chickpeas or moong dahl in 1 1/2 cups water with a pinch of salt and 1/8 tsp. turmeric
until done. Then mash them well.
Slice the eggplants lengthwise. Boil them in a large saucepan filled with 2 cups water, a
pinch of salt and 1/8 tsp. turmeric. When eggplants are tender, add mashed
chickpeas/moong dahl.
Grind the coconut, cumin seed and green chilies together.
Heat 1 tsp. of the vegetable oil in a skillet and add mustard seed, bay leaves and red chilies.
When mustard seeds stop cracking, add this mixture to the eggplants. Add lemon juice. Stir
a few times. Add salt to taste and sprinkle with coriander leaves.
------------------
Eggplant Potato Curry With Basmati Rice And Peas
Recipe By :

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1 large eggplant -- (about 2 pounds)
salt to taste
1 teaspoon black onion seeds
2 unpeeled yellow finn -- white, or
-- new potatoes, cut into
-- medium dice
2 carrots -- sliced into thin
-- half-moons
1 large onion -- cut into medium
-- dice
2 cloves minced garlic
3 teaspoons salt
1 15 ounce can coconut milk
1 15 ounce can stewed tomatoes
2 limes -- juice of
2 tablespoons hot mango pickle
2/3 cup fresh basil chiffonade
2 jalapenos -- minced
2 cups blanched cauliflower florets
6 cups water
3 cups uncooked basmati rice
1 cup fresh uncooked peas
1/3 cup coarsely chopped parsley
lime wedges -- for garnish
Garnish:
ripe papaya slices
2 tablespoons black onion seeds
Preheat the oven to 350F. Cut the eggplant into large cubes and sprinkle with 1 teaspoon
salt. Set in a colander for 20 minutes. Toast the onion seeds in the oven until fragrant. In a
heavy saucepan,heat 2 tablespoons of the olive oil. Add the toasted onion seed, mustard
seed, cumin seed, and ginger. Cook on low heat until fragrant.
Add the potatoes and carrots and brown lightly, stirring frequently. Add the onion, garlic,
cayenne, salt, curry powder, and garam masala. Stir and cook on low heat for 5 minutes.
Add the coconut milk, stewed tomatoes, and brown sugar. Stir, then cover and simmer for
30 minutes, stirring occasionally. In a large skillet, heat the remaining 2 tablespoons olive oil.
Add the eggplant to the hot oil and brown. Add the lime juice. Remove from heat, and add
the eggplant to the curry mixture along with the hot mango pickle, 1/3 cup of the basil leaves,
the jalapenos, and the cauliflower. Continue cooking for 15 minutes. In the meantime, to
cook the basmati rice, bring the water to boil in a medium pot, and add the rice. Bring to a
boil again, lower heat and cover, and simmer for 10 minutes. Add the peas to the rice and
simmer for an additional 5 minutes. Check the curry mixture and, when the potatoes are
tender, turn off the heat.
When the rice is ready, place a portion on each plate and create a well in the center.Spoon
some curry mixture into the center of the rice, sprinkle with chopped parsley, the remaining
basil, and black onion seed, and garnish with the lime and fresh papaya slices.
serves 6
------------------

Eggplant, Red Pepper, And Spinach Curry
Recipe By : Sundays at Moosewood Restaurant


-------- ------------ --------------------------------
1 large spanish onions -- chopped
1 tablespoon grated ginger root
1 teaspoon cinnamon
1/2 teaspoon salt
1 medium eggplant -- cut in 1" cubes
1/2 cup coconut milk or apple juice
1 cup water
10 ounces spinach -- washed and stemmed
2 red bell peppers -- cut in 1" squares
salt -- to taste
In a medium pot, saute the onion in the oil until translucent. Add the spices and saute for
another minute or two, stirring constantly to prevent burning.
Add eggplant and coconut milk or apple juice and the water. Cover and simmer on low heat
for 10 to 15 minutes, or until the eggplant is almost tender.
Meanwhile, in another pot, cook the spinach in a small amount of water until limp, but still
bright green. Drain in a colander (save this liquid to add to the curry if it seems too dry).
When the spinach is cool enough to handle, chop it.
Add the bell pepper squares to the eggplant mixture, cook for 5 minutes, and then stir in the
chopped spinach. Lemon juice and additional salt, if desired. Simmer for another 2 or 3
minutes--the pepper should be tender but not mushy and the spinach still quite green.
Serving Ideas : Serve on rice and top with toasted cashews.
NOTE: This is good with Spicy Chick Peas and Tomato-Apricot Chutney.
------------------
Eggs On Bhindi


-------- ------------ --------------------------------
1/4 kilogram bhindi -- cut in pieces
2 liters onions -- chopped
1 teaspoon salt
2 eggs -- (to 3)
In a frying pan heat oil and onion and fry till pale and translucent. Drain excess oil. Add chilli
powder and turmeric powder and blend well.
Add Bhindi and mix well, add salt and cook on slow fire (do not cover), till the bhindis are
cooked.
Spread the mixture well into the pan, make dents into the mixture and break full eggs over
the mixture into the dents, add little water and cover to cook the eggs till they are set.
Sprinkle with coriander.
------------------
Elimachangai Urugai (Hot Lemon Pickle)


-------- ------------ --------------------------------
6 lemons
2 tablespoons red chile powder
1/4 cup oil
salt -- to taste
***FOR SEASONING***
1 tablespoon oil
Wash lemons and pat dry. In a heavy pan heat oil and put 3 lemons. Fry until lemons are
light brown and remove. Repeat with the other 3 lemons. Now put 1 lemon at a time in the
pan and fry until the juice oozes out. Repeat with all the lemons. Cool and cut lemons into 2
cm. pieces. Add red chile powder and salt. Heat oil and add mustard seeds and asafetida.
When brown, pour over lemons. Mix well and allow to stand for 4 days. Refrigerate.
------------------
Eliza Acton's Vegetable Mulligatawny
Recipe By :
Categories : Soups And Stews Beverages
*Indian

-------- ------------ --------------------------------
3 large onions; chopped
1/4 pound butter
1 1/2 pounds unpeeled zucchini; sliced
1 large potato; peeled and diced
1/2 pound tomatoes; peeled and chopped
3 fluid ounces rice -- (preferably basmati)
6 fluid ounces boiling water
15 fluid ounces stock
1 tablespoon worcestershire sauce
1 teaspoon madras curry powder
1 salt black pepper -- up to taste
Melt butter in saucepan; add onions and cook until golden-brown. Add zucchini and the
tomatoes. Season well, then let the vegetables cook (covered) over a low heat until soft -
about 20 to 30 minutes. Meanwhile, add boiling water to rice, bring to boil on stove, reduce
heat to barest simmer and cook, covered, for 20 minutes or until all liquid is absorbed and
rice is tender. Puree vegetables (the easiest way to do this is to mix them with the stock and
use a blender - they may be pushed through a sieve if you dont have a blender - I use my
Bamix). Pour the vegetable puree back into the pan and stir in the Worcestershire sauce
and curry powder. Reheat gently, cook for about 5 minutes more, then serve with croutons
sprinkled in each bowl.
Contributor: Complete Cookery Course - Delia Smith
Yield: 4 servings
------------------
Ellu Chaadam (Sesame Rice)


-------- ------------ --------------------------------
2 cups rice
5 red chiles
1/2 cup white sesame seeds
1 tablespoon cashew nuts -- deep fried
4 tablespoons ghee
salt -- to taste
Cook rice until just done. Spread on a flat dish. Add salt and allow to cool. Roast sesame
seeds and red chiles until brown and pound coarsely. Add to rice along with cashew nuts, oil
and ghee. Mix well and serve.
------------------
Endu Kobbari/Senagapappu Podi
Recipe By :

-------- ------------ --------------------------------
1/2 cup dry coconut -- grated
1 cup roasted Bengal gram
3 dry red chiles
1 piece tamarind -- (1 inch)
3 cloves garlic
5 curry leaves
salt -- to taste
In a skillet heat separately dry red chile and curry leaves (without oil) for three minutes each.
Keep aside.
Make into a powder dry red chile from above and the roasted Bengal gram.
This powder should be a bit coarse. To this now add grated dry coconut, cumin seeds, the
above curry leaves and garlic cloves and process for another minute. (The grated coconut
should not get too powdery).
Goes well with hot plain white rice with a topping of butter or ghee. Stays well up to a month
if stored in a container with a tight lid in a cool place.
------------------
English Curry Powder
Recipe By :
*Indian

-------- ------------ --------------------------------
2/3 cup cumin seeds
1/3 cup fenugreek seeds
1/2 cup besan (gram flour)
1/2 cup garlic powder
1/3 cup paprika
1/3 cup turmeric
1/3 cup garam masala
1 teaspoon dried powdered curry leaves
1 teaspoon red chile powder -- such as New Mexican
1 teaspoon dry mustard
1 teaspoon black pepper -- freshly ground
In a dry skillet, toast the coriander, cumin and fenugreek seeds, then grind them together in a
spice mill. combine with remaining ingredients and mix well.
This powder improves as it becomes better blended, the longer it is stored, It is best in about
a month, but don't store it longer than 18 months.
Source: A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 212
------------------
Eratchi Olathiyathu (Fried Lamb)
Recipe By :

-------- ------------ --------------------------------
500 gram boneless lamb -- cubed
180 milliliter oil
2 onions -- sliced
1 teaspoon ginger-garlic paste
salt to taste
1 tomato -- chopped
5 cm sun-dried coconut -- sliced
a few slices of dry coconut -- lightly toasted
PARBOIL the lamb and keep aside.
Heat oil and fry the sliced onion until golden brown. Add the green chiles, ginger-garlic paste
and stir-fry. Stir in the red chile paste, coriander powder and salt to taste. Add the curry
leaves and fry until the oil floats on top. Add the chopped tomato and cook until the masala
is dry. Toss the lamb and slivers of coconut in this masala and cook until the lamb is soft
and tender.
Sprinkle fennel powder and garnish with lightly toasted dry coconut
pieces.
------------------
NOTES : Fried lamb garnished with slices of dry coconut
Erissery


-------- ------------ --------------------------------
green bananas or plantains, cubed
1/4 teaspoon urad dal
1 tablespoon coconut -- for garnish
few curry leaves
salt -- to taste
1 teaspoon oil
Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes.
Drain and cook the plantains with the remaining turmeric and salt. Grind the coconut well
with cumin and add to the cooked plantains. Let it simmer. Meanwhile, heat the oil and pop
the mustard seeds. Add the urad dal and the coconut reserved for garnish and stir until
browned. Add this mixture to the erisherry and mix in the curry leaves.
------------------
Erucheri
Recipe By :
Categories : Vegetarian Fruit
*Indian

-------- ------------ --------------------------------
2 plaintanos
1 1/2 cups fresh coconut
crushed black pepper
turmeric -- salt to taste.
mustard -- (seasoning)
1 red chile powder -- (seasoning)
urad dal -- (seasoning)
oil -- (seasoning)
Peel plaintanos and cut into small pieces after slitting lengthwise into quarters.
Cook with water well above level of veggies, salt turmeric and pepper added on low heat until
plantanos get really done. Takes about 25 minutes or so. Grind half the fresh coconut and
add to cooked plaintanos.
In a separate pan season with mustard, urad dal, curry leaves and fry remaining grated
coconut until a reddish brown. Pour this onto the plaintainos and ericheri is ready.
------------------
Ethiopian Berbere
Recipe By : Jill Norman * Web File 4/97

Categories : Chiles Dressings
*Indian

-------- ------------ --------------------------------
10 dried red chilies
5 cloves
seeds from 6 green cardamoms
8 allspice berries
a small piece of cinnamon
Berbere is rather like Indian masala- a complex blend of spices made to suit the dish and to
the taste of the cook. Chilies, ginger and cloves are the staples; other spices vary, and
some are not found outside the region. Berbere is used in traditional Ethiopian stews,
called wats, and in coatings for foods to be fried.
Heat a heavy frying pan and put in the chilies and other whole spices after 2-3 minutes. Dry
roast over a medium heat until they darken, stirring frequently to prevent burning. Leave the
spices to cool, then remove the seeds from the chilies and crumble them. Grind everything,
including the ginger, to a fine powder, and store in an airtight container for up to 4 months.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-
------------------
Fatayer Sbanikh (Triangular Spinach Pies)
Recipe By :

-------- ------------ --------------------------------
1 recipe khoubiz dough -- (see recipe)
***FOR THE SPINACH FILLING***
750 gram spinach
1/3 cup olive oil -- (80 ml)
1 large onion -- chopped fine
1/2 cup snoober -- (pine nuts) or
-- chopped walnuts
salt and black pepper to taste
1/4 cup lemon juice -- (60 ml)
PREPARE khoubiz dough as per directions. Cover and keep aside to rise. Clean spinach.
Remove roots and damaged leaves from spinach. Wash spinach well in several changes of
water, shake off excess moisture and chop leaves and stalks very fine.
Place spinach in a deep pan (not aluminium) and cook over medium heat, uncovered, for five
to eight minutes until wilted and juices run out. Toss with a fork while cooking Turn into a
colander and press with the back of a spoon to remove as much moisture as possible.
Heat oil in a pan and gently fry onion until transparent. Add spinach and fry for five minutes,
stirring frequently. Add pine nuts or walnuts, salt and pepper to taste, nutmeg and lemon
juice. Cook for further five minutes or until almost dry. Keep aside to cool. Punch down the
khoubiz dough and roll out on a lightly floured board until 1/2 cm thick. Cut into 10 cm
rounds. Place the rounds on a cloth and cover with another cloth.
Place a tablespoonful of the spinach filling in the center of each round and bring up sides at
three points to form a triangular shape. Press edges very firmly with fingertips to seal pies
completely. Care must be taken that the oily juices of the spinach filling do not get onto the
edge of the dough. If this happens, dip finger in flour and dab onto the dough before sealing
Place pies close together on lightly oiled baking sheets and bake in a moderately hot oven
for 15 minutes or until light brown and cooked. For a golden brown top, place briefly under a
hot grill. Serve hot or warm.
------------------
NOTES : Makes 30 pies
Fauji-Murgi-Mughlai
Recipe By :

-------- ------------ --------------------------------
1 chicken
1 cup ghee
1/2 kilogram mince meat
4 medium sized onions finely chopped
1 cup curd
4 red chillies
10 cloves garlic
1/2 inch ginger
salt to taste.
First of all, grind coriander seeds, red chillies, garlic cloves, ginger to a fine paste. Then
chop liver and giblets. Fry chopped onions and mince in 2tsp. ghee till brown. Add half of
the ground spices, liver and giblets and fry for 5 mts. When cool, stuff the material into the
chicken and tie up.
Mix the remaining ground spices in curd. Make a few cuts over chicken and rub curd mixture
well over it. Seal pan with dough, cover lightly and keep on medium fire. Put a few live
charcoals on the top of lid, or place in a medium over (350 F) for half an hour. Unseal, turn
the chicken and reseal pan. Cook for 20 more minutes.
Open pan and fry chicken well till liquid in the is dry. Serve with parathas and onion-lemon
salad.
------------------
Fenugreek Yogurt Stew (Menthi Majjiga)


-------- ------------ --------------------------------
1 1/2 cups yogurt -- (1 day sour)
1 pinch turmeric
1 stem coriander leaves
1 tablespoon oil
1 pinch asafetida
2 green chiles
1/2 red chile
salt -- to taste
1. Beat yogurt.
2. Chop green chiles finely. Pluck coriander. Add salt and turmeric to the yogurt.
3. Fry mustard, cumin seeds. black gram dal, asafetida and red chile. Season.
------------------

Festive Pouches
Recipe By :

-------- ------------ --------------------------------
2 cups plain flour
2 potatoes mashed
2 green chillies
3 flakes garlic -- (3 to 4)
1/2 cup paneer grated
1 tablespoon oil
salt to taste
few drops green food colour
oil to deep fry
Mix plain flour, ghee and salt. Knead into pliable dough, using water.
Cover with a moist cloth and keep aside.
Grind together ginger, garlic, chillies.
Heat oil, add garlic paste, fry for a moment.
Add mashed potatoes, lemon juice, salt, coriander, paneer and mix well.
Divide into 15-17 parts, roll into round balls.
To a fistful of dough add green colour and mix well.
Divide the white dough into 15-17 parts. Roll into small rounds.
Place a ball of filling in the centre.
Make a strip of a tiny bit of green dough.
Pull edges of round up like a pouch.
Wrap green dough string around neck of pouch.
Press and secure.
Deep fry in hot oil, on low flame till light brown.
Drain, and place on kitchen paper to remove excess oil.
Serve hot with tamarind chutney or sauce.

Makes: 15-17 pieces
Variation: Change to sweet filling if you like. Try the filling for
karanjias in 'diwali bonanza'
------------------
Feteer Bel Asaag (Egyptian Pastry With Ground Meat)
Recipe By :
Categories : Beef Samosas

-------- ------------ --------------------------------
1 large onion chopped
1 pound super lean ground beef
1 1/2 cups water
salt and pepper
1/2 cup chopped nuts -- (almonds or
-- walnuts)
1 stick butter -- (melted)
1 egg
1/2 cup milk
1 package frozen phillo dough sheets -- (thawed overnight)
Sauté the onion in the oil until it changes color to dark yellow.
Add the meat and brown it then add the water, salt and pepper and let it cook until all the
water has evaporated. If you decide to use nuts add them at this time. This is called a3sag
and it is used in makaronah felforn bilbashamel (pasta casserole).
Open the phillo dough package and divide the sheets in half (they are usually sheets of
10X20" rectangles, you want to end up with 2 stacks of 10X10 sheets.
In a greased 9x12x3" baking dish layer 2 to 3 sheets at a time and sprinkle them with a few
drops of the melted butter, and so on until you finish the first half of the sheets.
Spread the meat and nut mixture on it and start doing the same thing with the other half of
the sheets. Don't worry about spreading the butter on the sheets.
When you finish with all the dough cut the feteer in 2X1" squares with a sharp knife.
Mix together the left-over melted butter, the egg and the milk and a pinch of salt (not much)
beat it with fork.
At this point, if you want, you can wrap the dish in plastic wrap and refrigerate until 1/2 hr
before it is time to eat.
Pour the egg mixture gently over the feteer and bake, uncovered, in a 375o oven for about
20 minutes or until the milk is absorbed and the feteer turns gold yellow.
Source: Ya Gotta Have It Recipes
------------------
Fiery Chile Mustard Relish (Bengali Kasundi)
Recipe By : Laxmi Hiremath writing in the San Francisco Chronicle, 6/24

Categories : *Indian Chutney

-------- ------------ --------------------------------
5 ounces fresh hot red chiles
1 small green mango -- peeled and shredded
1 pinch salt -- (or), to taste
This relish from Bengal, an eastern region of India, is for those who like fiery flavors. Try it
with tandoori dishes, kebabs and shellfish curries. It's great in sandwiches, too.
Combine all ingredients and blend smoothly. Cover and store up to 2 weeks in the
refrigerator.
Makes 1/2 cup.
------------------
Fish Cakes
Recipe By :

-------- ------------ --------------------------------
250 grams waxy potatoes -- boiled, peeled and
-- roughly chopped
-- (8oz)
400 grams steaks of any white fish -- skinned and roughly
-- chopped (14oz)
1 medium onion -- approx 180g (6oz)
-- finely chopped
4 cloves garlic -- peeled and crushed
1 1/2 cm -- (1 inch) cube of
-- fresh root ginger,
-- peeled and grated
-- up to 2
1/2 teaspoon chilli powder -- (optional)
15 grams fresh coriander leaves -- finely chopped
-- (1/2oz)
30 grams plain flour -- (1oz)
90 grams soft white breadcrumbs -- (3oz)
oil for frying
Put the potatoes and fish in a food processor and blend to a coarse
mixture using the pulse action.
Heat the oil over a medium heat and fry the onions until soft. Add the
garlic, ginger and fresh green chillies. Stir and cook for 1 minute. Add
the turmeric, coriander, garam masala and chilli powder, if used. Stir
and cook for 1 minute.
Add the coriander leaves and salt. Stir and mix well. Remove from the
heat.
Put the fish and potato mixture in a large mixing bowl and add the fired
onions and spices. Mix thoroughly. Cover the bowl and chill the mixture
for at least 1 hour or overnight.
Divide the mixture into 12 equal portions and shape into flat round cakes
about 1cm thick. Dust each cake in flour, then dip in beaten egg and roll
in breadcrumbs.
Heat a little oil in a frying pan over a medium heat or use an electric
deep fat fryer on a medium setting. Fry the fish cakes until golden brown
on both sides. Drain on absorbent paper.
Serve as a started with relishes or as a side dish with Dali Ambat and
plain boiled rice.

------------------
Fish Or Shrimp Salan
Recipe By :
Categories : Seafood Cheese And Eggs
*Indian

-------- ------------ --------------------------------
1 onion chopped
salt to taste
1 pinch dried methi
1 tomato
2 whole green chili -- up to 3
Sauté the onion in oil until transparent. Add all the spices, tomato and yogurt. Mix well and
add the fish pieces. Add a few tbs. of water if necessary. Cover and cook on medium-low
heat for 10-15 minutes. Shrimps take lesser time to cook. Serve with naan or boiled rice.
------------------
Five Dahl Soup


-------- ------------ --------------------------------
3 tablespoons mung beans
3 tablespoons pigeon peas
3 tablespoons yellow split peas
3 tablespoons green split peas
3 tablespoons chick peas
7 cups stock
1 tablespoon shredded ginger root
3 tablespoons ghee
1 tablespoon salt
4 ounces fresh spinach
2 teaspoons minced green chiles
1 bay leaf
Sort and wash the legumes. Combine in a bowl and soak in hot water for 1 hour. Drain.
Combine the legumes with the stock, turmeric, coriander, ginger root and 1 tb of the ghee in
a large pot. Bring to a boil and simmer covered for 1 1/2 hours. Stir occasionally. Remove
the pot from the heat, add the salt and beat with a whisk until the soup is quite smooth. Add
the coarsely chopped spinach and cook gently for 10 minutes. Heat the reamining ghee.
When hot, add the cumin and chiles. Fry for 20 seconds then add the bay leaf, asafetida and
cayenne. A few seconds later, add 3 tb water. Cook for a minute or so and then pour into
the soup. Sprinkle in the garam masala and coriander and serve.
------------------
Five Spice Tart With Gulab Jamun

Categories : Desserts Cheese And Eggs
*Indian

-------- ------------ --------------------------------
48 gulab jamuns -- sliced
***FOR THE BASE MIXTURE***
300 gram cookies -- crumbled
180 gram butter
125 gram sugar
***FOR THE CUSTARD***
200 milliliter milk
200 milliliter heavy cream
3 eggs -- beaten
75 grams sugar
1 pinches cardamom powder
few drops vanilla essence
1 pinches clove powder
1 pinches cinnamon powder
1 pinches mild curry powder
Tarts lined with gulab jamun slices and topped with custard. Time required: 25 minutes plus
baking time
To prepare the base: Melt the butter in a pan, add the cookie crumbs and sugar, and mix
well. Divide into 10 portions. Put a portion in each of the ten individual moulds, spread
evenly and bake in the preheated oven at 375F for about ten minutes. Remove and cool.
Arrange the gulab jamun slices evenly over the cookie bases.
To prepare the custard: Heat milk over low heat in a pan, ensuring it does not come to a boil,
add the remaining ingredients and cook, stirring constantly for five minutes. Remove and
pour equal quantities of the custard on the sliced gulab jamun.
Put the moulds in a preheated oven and bake at 375F for 35 minutes. To check if the
custard is baked, insert a cooking needle. If it comes out clean, remove. If not, bake for a
few minutes more.
------------------
Five-Jewel Creamed Lentils (Punjab)
Recipe By : Julie Sahni - Classic Indian Vegetarian Cooking

Categories : Vegetarian Dressings
*Indian

-------- ------------ --------------------------------
175 gram yellow split peas -- (channa dal)
90 grams white gram beans -- (urad dal))
45 grams yellow mung beans -- (moong dal)
45 grams red lentils -- (masar dal), (1 1/2
2 teaspoons salt -- (or to taste)
2 medium onions -- peeled,sliced in
1 thin rings
2 teaspoons ginger -- grated or crushed
3 medium tomatoes -- sliced in 2cm thick
1 teaspoon paprika
2 green chilies -- minced
1) Pick clean and wash all the beans thoroughly in several changes of water. Put them in a
deep pot with 1/2 teaspoon turmeric and 1 1/2 litres (1 1/2 quarts) of water. Bring the water
to the boil and stir often to prevent the beans from sticking to the bottom of the pan or
lumping together. Cook over medium heat, partially covered, for about 30 minutes.
2) Stir in the salt to taste. Keep the lentils on a low simmer while you make the fried
seasonings.
3) Heat 4-6 tablespoons of the oil in a large frying pan over medium high heat. Add the
onions and cook, stirring constantly, until they turn light brown (15-18 minutes). Add the
garlic, ginger and chilies and continue cooking for 2 more minutes. Increase the heat to high,
add the tomatoes, and fry, turning them carefully and shaking the pan, until they look
slightly browned and cooked (about 5 minutes).
4) Pour the entire contents of the pan over the dal and gently stir to mix. Continue
simmering while you make the spiced butter.
5) Wipe the frying pan clean and place it on medium-high heat. Add the remaining 2
tablespoons of the oil. When it is hot, add the cumin, cayenne and paprika. Immediately
pour the entire contents of the pan over the dal, scraping the mixture out with a rubber
spatula. Stir a few times, just to streak the dal with the spiced butter.
6) Serve garnished with coriander and more paprika.
------------------
Flavoured Icecreams
Recipe By :

-------- ------------ --------------------------------
1 recipe vanilla icecream -- (replace vanilla
-- essence with that
-- matching fruit
-- used)
1 cup fruit pulp -- (coarsely
-- mashed)(mango or
-- strawberry or
-- chickoo, or any
-- other of your
-- choice)
1/2 cup fresh beaten cream
1/4 cup ground sugar
Follow recipe for vanilla icecream till setting first time.
Remove when well set, mash and beat till soft and creamy.
Mix together the pulp, 1/4 cup cream and ground sugar.
Add cream for vanilla recipe first with essence and beat.
Add fruit cream mixture and fold in gently.
Transfer back to container and freeze till well set.
Serve scoops with the matching sauces.
(For sauces refer 'Sauces for Icereams & Cakes')
Variation: Alternatively add 1/2 cup recipe of the Fresh fruit sauces
(referred above) instead, and mix just enough to form ripples in the
icecream. Set as usual.
Making time: 20 minutes (excluding basic recipe time)
Makes: 5 helpings
------------------
Fort Cochin Meen Moiley
Recipe By :

-------- ------------ --------------------------------
12 fillets red snapper or pomfret
2 1/2 cm ginger -- julienne
-- deseeded and julienne
150 gram onions -- sliced into rings
salt to taste
24 curry leaves
3 tomatoes -- cut into 8 slices
1/2 cup coconut milk -- (third extract)
3/4 cup coconut milk -- (second extract)
3/4 cup coconut milk -- (first extract)
HEAT oil in a pan and season with mustard seeds. Stir over medium heat until they begin to
splutter. Add garlic and ginger and stir for a minute. Add green chiles and stir lightly. Add
the onions and sauté until translucent and glossy. Add turmeric powder and stir well. Add
fish and the third extract of coconut milk. Bring it to a boil. Lower the heat and simmer,
turning carefully once, for three minutes. Add salt and stir well. Add curry leaves, tomatoes
and the second extract. Cover and simmer for three minutes. Remove the pan from heat
and gently (to make sure that the fillets do not break) stir-in the first extract of coconut milk.
Return the pan to heat and bring to a boil over low heat. Sprinkle lemon juice and stir
carefully. Remove from heat and adjust the seasoning Remove to a bowl and serve with
steamed rice.
------------------
NOTES : Fish Curry
Fragrant Indian Beef Stew
Recipe By :
Categories : Beef Soups And Stews
*Indian

-------- ------------ --------------------------------
2 pounds boneless beef round -- cut into 1" cubes
4 cups onion -- (about 2 lbs),
-- finely chopped
1 tablespoon jalapeno pepper -- minced
2 tablespoons cumin
1 teaspoon turmeric
1 can tomatoes -- coarsely chopped &
-- liquid reserved
8 ounces carrots -- peeled and diced
1 cup frozen peas
1. Pat beef dry on paper towels. Heat oil in large Dutch oven over high heat. Add half the
beef and brown well on all sides. Transfer with a slotted spoon to a bowl. Repeat with
remaining beef and set aside. Drain oil.
2. Heat oven to 350¡F. Melt butter in Dutch oven over medium heat. Add onions, garlic,
ginger and jalape-o. Cook, stirring occasionally, until lightly browned, about 10 to 15
minutes. Add coriander, cumin, turmeric, salt and pepper and cook 2 minutes. Add beef,
tomatoes with liquid and 2 cups water; bring to a boil. Cover and bake 1 1/2 hours or until
beef is tender.
3. Meanwhile, bring 1 1/2 quarts of salted water to a boil in a large saucepan. Add
cauliflower and simmer until tender, 5 to 7 minutes. With a slotted spoon, transfer to a
medium bowl. Cook carrots in the same saucepan until tender, 5 to 7 minutes, and then add
to the cauliflower. Cover potatoes with hot water in a small saucepan and bring to a boil.
Cook until tender, 10 to 15 minutes. Drain and add to vegetables.
4. Add vegetables and peas to Dutch oven. Cover and bake until heated through, about 10
minutes. (Can be made ahead. Cool. Cover and refrigerate up to 3 days. Heat in 350¡F.
oven 20 minutes.) Makes 8 servings.
Prep time: 40 minutes Baking time: 1 hour 40 minutes Degree of difficulty: Easy
------------------
NOTES : We've come up with a special curry blend for this aromatic stew, packed with
spices and veggies. Try it with lamb, too.
Fragrant Vegetable Stew (Jhalfaraazi)

Categories : Main Dish Soups And Stews
*Indian

-------- ------------ --------------------------------
1 tablespoon bengali 5-spice -- (panch puran)
1 teaspoon turmeric
1/4 teaspoon crushed red chili flakes
1 cup chopped red onion
2 cups shredded green cabbage
3 cups zucchini -- cut in 1/4" cubes
1 whole japanese eggplant -- sliced 1/2" thick
2 cups cooked chickpeas -- (with liquid
-- reserved)
2 cups tomato sauce
Perfumed with Bengali 5-spice (panch puran), this tasty melange of vegetables is wonderful
with Basmati rice.
In a large saucepan, saut‚ Bengali 5-spice in oil until fragrant and popping. Add turmeric and
chili, and saut‚ for 2 minutes. Stir in onion, garlic and cabbage and cook until soft. Add
zucchini, eggplant, chickpeas and 1/2 cup of chickpea liquid. Cook over medium heat for 10
minutes. Stir in tomato sauce and tomato paste. Cover and cook for 40 minutes.
------------------
Fresh Chinese Parsley (Cilantro) And Mint Chutney
Recipe By : World of the East Vegetarian Cooking by Madhur Jaffrey


-------- ------------ --------------------------------
3/4 cup chopped fresh chinese parsley -- (cilantro), firmly
1/2 cup chopped fresh mint -- firmly packed
1 fresh hot green chile -- optional
1/4 teaspoon salt -- (to 1/2 tsp)
Put the Chinese parsley, mint, green chile, lemon juice and 3 tbsp water into the blender.
Blend until smooth, pushing down as 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 tsp salt,
mix, and taste. Add more salt if desired.
------------------
Fresh Cilantro and Mint Chutney
Recipe By :
Categories : Dips *Indian

-------- ------------ --------------------------------
3/4 cup chopped fresh cilantro -- - (firmly packed)
1/2 cup mint -- fresh, chopped,
packed
1 fresh hot green chile -- (opt.)
1/4 teaspoon salt -- (more if desired)
Put the cilantro, mint, green chile, 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.
------------------
Fresh Cucumber Vegetable
Recipe By :

-------- ------------ --------------------------------
2 medium cucumbers
2 green chillies
1/2 teaspoon tamarind bits
1 stalk curryleaves
2 slices tomato chopped
1/2 teaspoon wheat flour
salt to taste
1/2 cup water
1 tablespoon oil
Cut cucumbers lengthwise in 1/2" wide strips
Chop these strips into 1/2" pieces.
Chop tomatoes too, slit green chillies, destalk curry leaves.
Dissolve chilli powder, dhania powder, turmeric and salt in the water
Heat oil in a heavy pan. Add seeds, allow to splutter. Add asafoetida.
Add chillies, curryleaves and tomatoes. Stir, add cucumber pieces.
Stir, add tamarind, cover and cook for 5 minutes.
Sprinkle coriander add flour, stir and simmer covered for 1 minute.
Take off fire, serve hot with phulka, roti or paratha.
Makes: 2 servings
Shelflife: Best fresh, though refrigeration and reheating is also ok.
------------------
Fresh Fruit Sauces -- Grape Sauce
Recipe By :

-------- ------------ --------------------------------
200 gram ripe black seedless grapes
1 teaspoon cornflour
1/2 cup water
1 drops essence -- (optional) (1 to 2)
Wash the grapes and boil in a little water till very soft. Cool. Put the
grapes with its water in a mixie.
Blend well, strain
Take in a heavy pan, add sugar, water & cornflour.
Bring to boil stirring continuously. Cook till thick enough to pour. Add
essence, take off fire. Mix in the lemon juice and stir well. Use as
desired. Can be store in a fridge for a week.
Variations
Similarly sauces can be made from fleshy fruits like mango, strawberry,
raspberries, oranges, pineapple, etc.
Only remember to adjust the sugar accordingly to sourness of the fruit

used. If using between cakes as filling, use double the cornflour and
also add some of th fruits in chopped form.
Serve over cakes, puddings, icecreams or doughnuts.

------------------
Fresh Green Chutney
Recipe By : Madhur Jaffery, "An Invitation to Indian Cooking."


-------- ------------ --------------------------------
1 cup chopped cilantro -- (packed)
1 fresh green chili -- chopped
1/2 teaspoon salt -- (more if needed)
1/8 teaspoon ground pepper
1/2 teaspoon roasted ground cumin seeds
Put the cilantro and chili in the contain of an electric blender with 3 tbs water and blend until
you have a smooth paste. In a non-metallic bowl, combine the yogurt, salt, pepper, cumin,
lemon juice, and paste from the blender. Cover and refrigerate until ready to use. To Serve:
Bring the cooled bowl to the table. People should take just a tablespoon at a time.
------------------
Fresh Green Chutney With Coriander And Yogurt
Recipe By :

-------- ------------ --------------------------------
1 packed cup chopped cilantro
1 fresh hot green chili -- sliced
1/2 teaspoon salt
1/2 teaspoon roasted -- ground cumin seeds
Put the cilantro and chili in the container of blender with 3 tablespoons of water and blend
until you have a smooth paste (you may need to push the cilantro down a couple of times.) In
a nonmetallic bowl, combine the yogurt, salt, pepper, cumin, lemon juice, and paste from the
blender. Cover and refrigerate until ready to use. This chutney needs to be made the day it
is eaten.
serves 6
------------------
Fresh Mango Chutney
Recipe By :

-------- ------------ --------------------------------
2 cups diced mango
1/4 cup Chinese preserved black -- beans, rinsed
1/4 cup green onions -- thinly sliced
the bias
1/4 cup diced red onions
2 red jalapeno peppers -- thinly sliced
1 small sweet red pepper -- diced
1/2 cup oregano, chopped fresh-----
zest and juice of one lime
zest and juice of one orange
1/4 cup rice wine vinegar
1 cup light olive oil
1 tablespoon toasted cumin seed
Mix together all ingredients; adjust seasoning with salt and citrus. Let sit for a few hours
before serving.
------------------
Fresh Mango Chutney With Coconut
Recipe By : T/L Foods of the World: The Cooking of India

Dressings Chutney
*Indian

-------- ------------ --------------------------------
2 medium firm -- but under ripe
-- mangoes (1 lb each)
1 tablespoon peeled fresh coconut -- , finely chopped
2 tablespoons fresh coriander -- , finely chopped
1 tablespoon fresh ginger root -- , finely chopped
1 teaspoon salt
Yield: about 1 1/2 cups With a small, sharp knife or a vegetable parer with a rotary blade,
peel the mangoes completely. Cut the flesh away from the seed. Discard the seed and cut
the flesh into 1/2-inch cubes.
Place the mangoes in a serving bowl and add the coconut, coriander, ginger, salt and red
pepper, tossing the ingredients gently with a spoon until they are thoroughly combined.
Serve at once, or cover tightly and store in the refrigerator for no more than 8 hours before
serving. India
------------------
Fresh Mint Chutney With Fruit
Recipe By : The Madhur Jeffrey Cookbook

Categories : Dressings Chutney
Fruit *Indian

-------- ------------ --------------------------------
1/2 cup fresh mint leaves
2 medium hot chili peppers -- green
1 medium tart apples -- peeled, cubed
1 medium orange -- peeled, cubed
1 teaspoon salt
Combine all ingredients in the container of an electric blender. Blend at high speed until you
have a smooth paste.
An Indian chutney that is especially good with Tandoori Chicken.
------------------
Fresh Tomato Chutney
Recipe By :

-------- ------------ --------------------------------
350 gram ripe tomatoes -- chopped (12oz)
2 large clov garlic -- peeled and chopped
2 green chillies -- seeded and chopped
1 teaspoon salt
1 tablespoon sugar or to taste
Put the tomatoes in a small saucepan and cook over a medium heat, covered
, until they are soft (4-5 minutes). Remove and cool.
Meanwhile, heat the oil over a medium heat and fry the onions and garlic
until the onions are soft, but not brown (4-5 minutes).
Add the chillies and cumin and for for 30-40 seconds. Puree the tomatoes,
the onion mixture, salt and sugar in a blender.
Transfer to a serving dish and cool thoroughly before serving.
------------------
Fresh Tomato In Curd
Recipe By :

-------- ------------ --------------------------------
7 firm ripe tomatoes -- (7 to 8)
200 grams kabuli channa -- (soaked overnight)
3 tablespoons -- ¥
1 gram dal channa dal
2 tablespoons mix spices -- (red chilli powder,
-- dhania powder,
-- garam masala, salt,
-- turmeric, etc.)
1 tablespoon channa masala
1/4 teaspoon cinnamon-clove powder
2 tablespoons ground sugar
1/2 teaspoon black salt powder
salt to taste
1 1/2 cups fresh tied beaten curd.
2 tablespoons tamarind chutney -- (refer chutneys)
Pressure cook kabuli channa, dal, salt to taste, till very soft.
Drain excess water, keep aside.
Cut caplike tops off tomatoes. Hull carefully.
Add pulp to the boiled channa.
Mash coarsely, add all mix masala, salt to taste, channa masala,
cinnamon-clove powder.
Boil further till a soft lump is formed and water has evaporated.
Stuff the tomatoes with this mixture.
Secure tops with a toothpick. Microwave for 1 minute.
Cool, and chill in a refrigerator.
Meanwhile, beat the curd till smooth.
Add sugar, salt and chill.
Just before serving, transfer tomatoes straight up to a shallow bowl.
Remove toothpicks. Pour beaten curd all over them.
Sprinkle cumin powder, red chilli powder and salt.
Garnish with coriander and tamarind chutney.
Makes: 7-8 servings
Shelflife: Fresh (make filling ahead of time)

------------------
Fried Bananas
Recipe By :

-------- ------------ --------------------------------
4 medium-size firm but ripe bananas
oil for frying
Peel the bananas and slice into quarters on the diagonal. Fill a large skillet with oil to a
depth of 1 inch. Heat until it is hot but not smoking. Fry the bananas until golden brown on
all sides. Drain on paper towels and serve immediately.
serve with raita and chutney, pickles, ect..... serves 4
------------------
Fried Bhindi
Recipe By :
*Indian

-------- ------------ --------------------------------
2 cups bhindi -- (ladyfinger, okra)
-- cut up
1 small onion
1/2 teaspoon zeera
3 whole red chiles
1/4 teaspoon haldi
2 tablespoons oil
1 tablespoon imli water --optional
1 tomato
Sauté the sliced onion until transparent-light brown. Add zeera, salt, haldi, bhindi and chilis.
Cover and cook on low heat till soft. Do not add water. Try not to stir so much otherwise it
will breakup. To check if done, stir, when the sticky texture disappears, its done.
------------------
Fried Brown Rice


-------- ------------ --------------------------------
1 cup rice
2 onions -- finely sliced
3 teaspoons sugar
2 pieces cinnamon
2 cloves (to 3)
2 peppercorns -- (to 3)
1 teaspoon jeera
1 teaspoon salt
Soak the rice in water for 1/2 hour.
In a pan heat oil and fry onion till brown remove from pan and drain extra oil.
In little oil add the Cinnamon, jeera, cloves and peppercorn, add the sugar and let it
caramalize.
Add in 1/2 fried onion, wash the rice remove the water of the washed rice and add it to the
sugar and onion mixture. Cook striving till the rice is well fried and brown.
Add 2 cups of water, salt and bring to boil, lower the flame cover the rice and cook till water
is absorbed rice is cooked. Sprinkle fried onion over the rice before serving.
------------------
Fried Chick Peas
Recipe By :
*Indian

-------- ------------ --------------------------------
1 1/2 cups dried chick peas
1 medium onion -- diced
2 teaspoons dried parsley
2 teaspoons dried mint
1 Soak the chick peas overnight then boil, and simmer for 2 to 3 hours.
2 Mix the onions and spices together in a small bowl. Using a non-stick pan, then fry in the
oil until the onions are brown (5 to 10 minutes).
3 Thoroughly mix the fried onion, cooked chick peas, lemon juice, parsley, and mint in a
medium size bowl.
4 On medium-high heat, fry everything until the chick peas start to soften (about 10 minutes).
Cover, and set the heat on very low for 15 to 20 minutes.
5 Serve hot or cold. Great for picnics!

** Variations ** Add one more diced onion. Use olive, sesame, or safflower oil instead of
peanut.
------------------
Fried Green Beans With Coconut
Recipe By : Foods of the World: The Cooking of India - Time-Life Book


-------- ------------ --------------------------------
1 tablespoon fresh ginger root -- finely chopped
1 tablespoon salt
1 pound fresh green beans
- trimmed and cut crosswise
- into paper thin rounds
1/4 cup unsweetened coconut
In a 10-inch heavy skillet or 12-inch wok, heat the butter over moderate heat until a drop of
cold water flicked into it splutters instantly. Add the mustard seeds and fry for 30 seconds.
Thoroughly stir in the onions, ginger, salt and pepper, and drop in the green beans. Stirring
constantly, add the red pepper and fry for 5 minutes longer. Add the coconut and coriander,
reduce the heat to low, and cover the pan. Stirring occasionally, cook for 10 minutes more,
or until the beans are tender. Sprinkle with lemon juice, taste for seasoning, and serve at
once.
------------------
Fried Moong Dal
Recipe By :

-------- ------------ --------------------------------
1 cup yello moong dal
1 pinch sodabicarb
salt to taste
oil to deep fry
Wash dal and soak overnight in plenty of water with soda.
Drain and spread on a thick clean towel to absorb excess water.
Heat oil well in a frying pan. Add some dal, and fry till whitish almost
crisp.
Drain, and put on kitchen paper to soak excess oil.
Repeat for remaining dal. Take in a large plate.
Add salt and mix till well coated.
Cool completely before storing in an airtight jar.
Makes: 2- 2 1/2 cups dal
Shelflife: 2 weeks
------------------
Fried Peanut Crunchies
Recipe By :

-------- ------------ --------------------------------
1 cup shelled dry peanuts
3/4 cup gramflour
2 tablespoons rice flour
1/4 teaspoon cumin seeds crushed coarsely
1 tablespoon hot oil
1 pinch citric acid powder
salt to taste
1/4 cup water -- (approx.)
oil to deep fry
Mix all ingredients well, except peanuts.
Add peanuts, coat them evenly with mixture.
Heat oil in a frying pan.
Take a lumpful, drop coated nuts individually in hot oil.
Drop enough to use all oil.
Fry on medium heat, till light golden.
Drain, place on absorbent paper to soak excess oil.
Separate any nuts stuck together.
When cool, store in airtight jars.
Serve with drinks, cocktails or as anytime snacks.
Note: Add water a little at a time, since the coating paste should be
quite thick. Alter the quantity as required.

Shelflife: 2-3 weeks.
------------------
Fried Spicy Tomatoes
Recipe By : Food & Wine, February 1999


-------- ------------ --------------------------------
2 teaspoons salt
1 teaspoon black peppercorns -- coarsely crushed
1/2 teaspoon mustard seed -- coarsely crushed
1/2 teaspoon sugar
12 fresh curry leaves -- optional
2 pounds large tomatoes -- (cored), sliced 1/2"
-- thick
In a small bowl, combine the salt with the cumin, peppercorns, mustard seeds, sugar,
turmeric and cayenne.
In a large skillet, warm 3 tablespoons of the vegetable oil over moderately high heat. Add 6
of the curry leaves and when they begin to crackle, add half of the onions. Reduce the heat
to moderately low and cook, stirring, until the onions are softened but not browned, about 4
minutes. Add half of the garlic and cook, stirring, until fragrant, about 2 minutes. Add half of
the spice mixture and cook, stirring, for 1 minute.
Push the onions to one side and add half of the tomato slices to the skillet in a single layer.
Cook over moderately high heat until the tomatoes are browned on the bottom, about 1
minute. Turn each slice of tomato and brown the second side. Stir lightly to blend with the
onions. Slide the tomatoes onto a platter and cover with foil to keep warm. Wipe out the
skillet and repeat with all of the remaining ingredients. Serve hot.
NOTE: Or you can cook all at the same time in 2 large skillets.
------------------
Fried Spinach And Broccoli Puree (Sag)
Recipe By : Recipes: The Cooking of India, Time-Life Books (?)

*Indian

-------- ------------ --------------------------------
1 cup water
1/2 pound fresh spinach -- coarsely chopped
1/2 pound broccoli -- coarsely chopped
3 tablespoons ghee
1 tablespoon fresh ginger root -- finely chopped
1 teaspoon salt
Combine 1/2 cup of the water and a handful of the spinach in the jar of an electric blender,
and blend at high speed for 30 seconds, or until the mixture is reduced to a smooth puree.
Turn the machine off and scrape down the sides of the jar with a rubber spatula. Then add
another handful of spinach, puree for 30 seconds, and stop the machine again. Repeat until
all the spinach has been pureed. Transfer the spinach to a bowl, and pour the remaining 1/2
cup of water into the blender jar. Puree th
In a 10-inch karhai or heavy skillet or a 12-inch wok, heat the ghee over moderate heat until
a drop of cold water flicked into it splutters instantly. Add the ginger and fry for 1 minute.
Add the onions and salt and continue to fry, lifting and turning the mixture constantly, for 7 to
8 miniutes, or until the onions are soft and golden brown.
Stirring after each addition, add the cumin, turmeric, coriander and garam masala. Fry for 1
to 2 minutes, until the ingredients are well combined, then stir in the spinach and broccoli a
cup or so at a time and fry for 5 minutes more. Reduce the heat to the lowest possible point
and, stirring occasionally, simmer uncovered for 15 minutes, until almost all of the liquid has
evaporated and the mixture leaves the sides of the pan in a solid mass. Serve at once from
a heated bowl or platter.
In the Punjab, where it originates, sag is usually made with fresh mustard greens; you may
substitute these for the spinach and broccoli if you like.
------------------
NOTES : Can substitute oil for ghee. I have also used frozen spinach.
Fruit And Nut Rice
Recipe By :

-------- ------------ --------------------------------
1 kilogram basmati rice
90 grams ghee
2 tablespoons oil
6 cardamom seeds
1 cinnamon stick
4 cups hot water
tiny pinch saffron powder
3/4 cup chopped dried apricots
1 cup sultanas
1 cup roasted unsalted cashews
1/2 cup pistachio nuts
Wash rice; drain 30 minutes. Heat ghee and oil in large pan, add garlic, onion and spices,
cook stirring, 1 minute. Add rice, stir until rice is coated with ghee, stir in combined water
and saffron. Bring to the boil, cover with tight fitting lid, reduce heat to very low, steam 20
minutes or until water is absorbed and rice is tender. Add apricots and sultanas, cover, cook
over low heat 10 minutes, stir in cashews, serve sprinkled with pistachios.
------------------
Fruit Biryani
Recipe By : Ian Stone

Categories : Fruit *Indian

-------- ------------ --------------------------------
1/4 cup almonds -- sliced
3 cans tropical fruits in juice*
1 tablespoon biryani paste -- (patak's) in water
* can be lychee, pineapple, mango, peaches, etc.
Sauté the onion in the oil, and when it goes transparent, add the sliced almonds. Sauté for 5
minutes, then add the fruit, including liquid, and the biryani paste. You may add more paste
if you like, and I usually do. Fry briefly, then add sufficient water to keep the mixture liquid.
Meanwhile, boil the rice until it's half cooked, then put it in an oven-proof casserole dish. Add
the biryani liquid on top, and bake for about 20 minutes at 190C.
------------------
Fruit Icecream Medley
Recipe By :

-------- ------------ --------------------------------
2 scoops basic vanilla icecream
1/2 cup mixed chop fruit -- (orange, strawberry,
-- banana, grapes,
-- chickoo, kiwi, etc)
2 tablespoons fresh fruit sauce -- (refer 'sauces for
-- icecreams and
-- cakes)
1 icecream wafer for topping
1 tablespoon tiny cubes of leftover cake -- (optional)
2 tablespoon orange juice sweetened and -- (2 to 3)
-- chillled
Use a balloon glass (with/without stem) for best result.
Toss the chopped fruit and cake together.
Place at bottom of glass. Pour the orange juice over it.
Place the icecream scoops over the fruit.
Pour sauce over scoops.
Cut wafer into 4 small triangles.
Poke into top of scoop to form a fan shape.
Making time: 20 minutes (excluding times of icecream and sauce)

Makes: 1 large helping
------------------
Fruit Sizzle
Recipe By :

-------- ------------ --------------------------------
10 quarters canned pineapples
10 quarters of apples peeled
2 bananas peeled & cut in 1" thick slices
10 1 inch cubes mashmelon
Any other fruit of individual choice
1/2 cup lemon marinate -- (use syrup of
-- pineapple instead
-- of water)
Drizzle the marinate on all fruit and toss lightly.
Poke fruit into skewers one at a time till all are used.
Grill skewers over a barbeque fire or in an oven.
Serve sizzling hot.
------------------

Fruity Butters
Recipe By :

-------- ------------ --------------------------------
1 cup plain basic butter
1/2 cup fruit of choice -- (mango, apple,
-- chicoo, pineapple,
-- strawberry, etc.)
1 tablespoon sugar ground
colour and few drops essence to match
-- fruit chosen
If using a sour fruit like pineapple or strawberry then use either canned
or after boiling in sugar syrup and draining well.
Mash the fruit into a pulp.
Bring butter to room temperature.
Add sugar and fruit and fold in carefully till well mixed.
Shelf life: 2 days refrigerated
Makes: 1 cup
------------------
Fun Pickups
Recipe By :

-------- ------------ --------------------------------
4 baby corns
4 baby carrots
4 baby beetroots
4 baby potatoes
4 baby onions
1 tablespoon thick curds
2 pinches ginger grated -- (2 to 3)
2 pinches garlic grated -- (2 to 3)
1/2 teaspoon chat masala
1/2 tablespoon coriander chopped fine
salt to taste
Clean, peel and wash vegetable whole.
Cook them either in steam or pressure till cooked but firm.
Keep aside. Mix the remaining ingredients in a bowl, except cheese.
Coat the cooked vegetables with this mixture.
Allow to marinate for 30 minutes.
Transfer to a casserole, bake in a hot oven, till the water dries up.
Sprinkle grated cheese and serve with fancy toothpick to pick up.
Serve hot with tomato ketchup and chilled soft drinks, etc.
Making time: 30 minutes (excluding marinating time)
Makes: 4-5 servings
------------------
Gajar Halwa

Categories : *Indian Sweets
Desserts

-------- ------------ --------------------------------
1 pound or 6 medium carrots -- scrapped and grated
4 cups milk -- whole or 2%
3/4 cup heavy cream
3/4 cup sugar
6 tablespoons almonds -- ground
3 tablespoons pistachio nuts -- coarsely crushed
3 tablespoons ghee -- (optional )
Put the grated carrots, milk and heavy cream into a deep, large, heavy saucepan. Bring it to
a boil over high heat, stirring constantly. Reduce the heat to moderate and cook, stirring
constantly until the mixture has reduced to about half its original volume and is thick enough
to coat a spoon heavily.
Stir in the sugar and cook for about 10 to 15 minutes. Reduce heat to low and add the
almonds and the ghee and stir for a few minutes more.
The "halwa "is done when the mixture is thick enough to draw from the sides and bottom of
the pan in a solid mass.
Remove the pan and stir in the cardamom. Remove the halwa into a decorative serving
dish.
Decorate the top with the crushed pistachio nuts. Serve warm or at room temperature.
------------------
Gajar Halwa (Carrot Dessert)
Recipe By :
Sweets

-------- ------------ --------------------------------
water
1 can sweetened condensed milk -- (14 oz)
1 cup butter or margarine
2 tablespoons chopped blanched almonds
1/4 teaspoon ground saffron
1 tablespoon fresh lime juice -- heated
One of India's most delicious and nutritious desserts.
Add 1 can of water to the condensed milk and bring to a boil. Add carrots and cook over low
heat for about 45 minutes, stirring occasionally. Add butter gradually and cook until fat
begins to separate. Add the almonds and raisins and saffron that has been dissolved in the
lime juice. This dessert may be served hot or cold.
------------------
Gajar Halwa Crepes

Categories : Dosas Cheese And Eggs
*Indian Desserts
Sweets

-------- ------------ --------------------------------
***FOR THE GAJAR HALWA***
200 gram gajar -- (carrots)
50 grams ghee
150 milliliter milk
125 gram sugar
50 grams mawa -- crumbled
***FOR THE CREPES***
100 gram flour
1 egg
100 milliliter milk
20 grams sugar -- powdered
***FOR THE BADAM RABRI***
500 milliliter milk
200 gram sugar
50 grams badam -- (almonds), sliced
Pancakes with carrot halwa, served with almond rabri.
To prepare the gajar halwa: Clean and grate the carrots. Heat ghee in a pan and saute the
carrots on low heat for about 10 minutes. Add the milk and sugar and keep stirring on low
heat till the carrots are cooked. Add mawa and keep stirring till dry and the mixture leaves
the sides of the pan.
To prepare the crepes:
Mix all the ingredients together and mix to obtain a thin batter. Heat a non stick pan and
pour a little mixture to obtain thin dosa like pancakes. Remove when cooked on both sides.
Similarly make more pancakes with the remaining crepe mixture.
To prepare the badam rabri:
Heat the milk and keep stirring on low heat till reduced to one-third of its quantity. Add sugar
and simmer till the milk becomes thick again. Garnish with chopped badam.
To assemble:
Place a little gajar halwa over each pancake and roll them into flutes. Cut the flutes into
equal sized pieces, of about seven to eight cm. Serve them in a flat plate on a bed of badam
rabri.
------------------
Gajar Ka Halva (Carrot Pudding)
Recipe By :
Desserts

-------- ------------ --------------------------------
6 medium carrots
3 cups milk
8 whole cardamom
6 tablespoons ghee or sweet butter
6 tablespoons sugar
2 tablespoons golden raisins
1 tablespoon pistachio nuts -- crushed
1 1/4 cups heavy cream -- lightly beaten
Peel the carrots and grate them either by hand or in a food processor. Put the grated
carrots, milk, and cardamom pods in a heavy bottomed pot and bring to a boil. Turn head to
medium and cook, stirring now and then, until there is no liquid left. Adjust the heat, if you
need to. Head the oil in a non-stick frying pan over a medium-low flame. When hot, put in
the carrot mixture. Stir and fry until the carrots no longer have a wet, milky look. They
should turn a rich, reddish colour. This can take 10-15 minutes. Add the sugar, golden
raisins, and pistachios. Stir and fry for another 2 minutes.
This halva may be served warm or at room temperature. Serve the cream on the side.
------------------
Gajarella


-------- ------------ --------------------------------
250 gram carrots -- (preferably the desi
-- variety), grated
5 tablespoons ghee
1 liter cow's milk or skimmed milk
1/4 cup raisins
100 gram sugar
1/2 cup cashew nut halves
100 gram mawa
Gajarella is generally prepared in the winter months. Skimmed milk will cut down on the
calories and the fat.
Heat the ghee in a non stick pan on medium heat. Add the grated carrots and fry till they
turn light brown. Add the milk and cook until almost dry. Add sugar and stir well till the sugar
is dissolved. Add the raisins and cashew nuts. Keep stirring continuously, otherwise the
mixture will stick to the bottom. Stir until semi dry. Add mawa and mix well. Cook until the
halwa leaves the sides of the pan and ghee separates from the halwa. Drain out the ghee
from the halwa before storing it. Store in a refrigerator. Serve warm. Garnish with silver
varakh and cashew nuts.
------------------
Ganthias
Recipe By :

-------- ------------ --------------------------------
3 cups -- ¥
1 gram flour
1/2 teaspoon khar -- (used in papads)
3/4 teaspoon salt
1 pinch asafoetida -- (1 to 2)
1/2 teaspoon black pepper coarsely crushed
1/4 teaspoon ajwain seeds
1/2 cup oil
oil to deep fry
3/4 cup water
ganthia maker
Boil together khar, salt and water, till both dissolve.
Take all other ingredients in a large plate.
Rub oil well into flour.
Pour the hot water and knead into soft dough.
Use more plain water if required.
Heat oil in a large frying pan.

Hold perforated stand or large spoon over oil.
Take some dough with other hand and rub over spoon.
Ganthias will fall into hot oil.
Deep fry for 1 1/2 to 2 minutes, drain.
Cool completely before storing airtight glass jar.
Serve with tea, coffee, cold drinks, etc.
Makes: 400g approx.
Shelflife: 2-3 weeks
------------------
Garam Masala (Fresh)
Recipe By :

-------- ------------ --------------------------------
Cinnamon - 3" sticks
Cumin Seeds - 1/2 tablespoon
Coriander Seeds - 1/2 tablespoon
Black Pepper - 5-6
Bay Leaf - 1
1 clove -- ¥
4
Take all ingredients and mix.
Put ghee, add ingredients and roast on low flame till crisp and golden.
It should give off a strong spicy aroma. Cool.
Pound to a coarse powder, either in a mortar and pestle or dry grind in a

mixie.
Use as required.
Note: Use a heavy pan or griddle (tawa) for best roasting.
Makes: 2 tablespoon
------------------
Garam Masala (Indian Spice)
Recipe By : Chefnet

-------- ------------ --------------------------------
1 ounce cumin seeds
3/4 ounce black cardamom seeds
3/4 ounce peppercorns
1/2 ounce green cardamoms
1/2 ounce coriander seeds
1/2 ounce fennel seeds
1/4 ounce cloves
4 sticks cinnamon
1/4 ounce mace
1/4 ounce black cumin
1/4 ounce bay leaves
1 nutmeg
Dry-grind all the ingredients and store in an airtight jar. This masala is very popular and is
used to finish many Indian dishes.
------------------
Garam Masala (Means 'hot Mixture')
Recipe By :

-------- ------------ --------------------------------
2 tablespoons black peppercorns
2 pieces cassia bark
2 tablespoons fennel seeds
2 tablespoons cloves
1 tablespoon green cardamom seeds
3 bay leaves -- dried
1 teaspoon wild onion seeds
Lightly roast everything under a low-medium grill or in a low oven.
DO NOT LET THE SPICES BURN. They should give off a light steam. As soon as the
aroma starts, remove from heat, cool and grind in batches. Store in an airtight jar.
------------------
Garam Masala - 01
Recipe By :

-------- ------------ --------------------------------
1 tablespoon cardamom seeds
1 teaspoon black or regular cumin seeds
1/4 an average nutmeg
Place all ingredients in a clean electric coffee grinder or other spice grinder. Grind for 30-40
seconds or until spices are finely ground. Store in a small jar with a tight fitting lid, away from
heat and sunlight.
Makes 3 tablespoons. --
------------------
Garam Masala - 02

Categories : Pakistani Spices And Pastes
*Indian

-------- ------------ --------------------------------
1 stick cinnamon
1 teaspoon cumin seeds -- roasted
1 teaspoon cloves
1/2 teaspoon nutmeg -- freshly ground
Into a hot cast iron frying pan, put the cumin seeds. Toss for about 30 seconds and remove
seeds.
Mix spices together and put into grinder and grind to fine powder.
Put into glass container and let stand for at least 2 days before use.
------------------
Garam Masala - 03
Recipe By :

-------- ------------ --------------------------------
3 cinnamon stick -- (5 inches each)
1 cup green cardamom pods
1/2 cup cumin seeds
1/2 cup black peppercorns
1/2 cup cloves
Dry the ingredients in an oven. Do not let them turn brown. Remove the seeds from the
cardamom pods. Pound cinnamon sticks into smaller pieces. Combine ingredients until they
are well mixed and blend at high speed for 2-3 minutes until completely pulverized.
makes approx. 1 1/2 cups
------------------
Garam Masala - 04
Recipe By : Smita Chandra's Cuisines of India

-------- ------------ --------------------------------
1 small nutmeg
1 1/2 tablespoons green cardamom pods
4 sticks cinnamon
1 tablespoon whole cloves
Grind to a fine powder in electric grinder.
------------------
Garam Masala - 05
Recipe By :

-------- ------------ --------------------------------
1 cinnamon stick -- (3 inch stick)
2 teaspoons cardamom seeds*
1 teaspoon cloves -- whole
1 teaspoon mace or
1/2 teaspoon nutmeg -- freshly grated
* -- measure after removing from pods
Roast spices separately and grind in a blender, a coffee grinder or with a mortar and pestle;
add grated nutmeg, if used.
------------------
Garam Masala - 06
Recipe By :

-------- ------------ --------------------------------
1 tablespoon black cumin
1/4 average-sized nutmeg
Place all ingredients in a clean electric coffee grinder. Grind until fine. Store in a small jar
with a tight-fitting lid. Keep away from heat and sunlight.
This is a spice combo used in many Indian recipes.
------------------
Garam Masala - 07
Recipe By : Marius Johnston

*Indian

-------- ------------ --------------------------------
2 tablespoons ground peppercorns
5 teaspoons ground caraway
1 1/2 teaspoons ground green cardamom seed
1 3/4 teaspoons ground cinnamon
1 3/4 teaspoons ground cloves
Mix together well.
------------------
Garam Masala - 08
Recipe By :

-------- ------------ --------------------------------
25 grams black or green peppercorns
25 grams cinnamon sticks
25 grams cloves
25 grams green cardamom seeds
25 grams black cardamom seeds
5 curry leaves -- (to 6)
2 teaspoons fennel seeds
10 grams nutmeg
Preheat oven to 100 C. Mix all ingredients except nutmeg in a frying pan. Roast them in the
oven. Do not let them turn brown. Put aside until cool. Blend cooled and roasted spices at
high speed for 2-3 minutes until completely pulverized. Add nutmeg and mix well.
Makes approx. 1 1/2 cups
------------------
Garam Masala - 09
Recipe By : 'Curries without Worries," by Sudha Koul


-------- ------------ --------------------------------
1 large cinnamon stick -- or 2 med. stick,
-- coarsely crushed.
1 tablespoon cloves
1/2 teaspoon grated nutmeg
Preheat oven to 350F. Spread all spices on cookie sheet in one layer. Toast in oven for 20
minutes. Cool. Grind in blender until fine. Store tightly covered. Makes about 1/2 cup.
Easy to double and triple recipes.
------------------
Garam Masala - 10
Recipe By :
Categories : Spices And Pastes Cheese And Eggs
*Indian

-------- ------------ --------------------------------
1 teaspoon cardamom pods
1 dried bay leaf
1/2 teaspoon whole cloves
1 stick cinnamon
1/2 whole nutmeg
Toast all spices for garam masala in small sauté pan, over medium heat, about 5 minutes
until fragrant. Allow to cool in the pan. Transfer contents to a spice grinder and grind to a
fine powder.
------------------
Garam Masala - 11
Recipe By :
*Indian

-------- ------------ --------------------------------
1/2 cup cumin seeds
1/2 cup cloves
------------------
Garam Masala - 12
Recipe By :
*Indian

-------- ------------ --------------------------------
25 grams black peppercorns or green peppercorns
25 grams cloves
10 grams nutmeg
------------------
Garam Masala - 13
Recipe By :
*Indian

-------- ------------ --------------------------------
heat and sunlight.
Makes 3 tablespoons.
------------------
Garam Masala - 14
Recipe By :

-------- ------------ --------------------------------
1/2 tablespoon ground cinnamon
1/2 tablespoon ground cloves
1/2 tablespoon ground nutmeg
Mix together all ingredients. Yield - 1 spice jar
------------------
Garam Masala - 15
Recipe By :

-------- ------------ --------------------------------
3/4 teaspoon cardamom -- ground
7 whole cloves
1 stick cinnamon -- (1 1/2 inch)
Place all the ingredients in a spice or coffee grinder and process to a powder.
------------------
Garam Masala - 16
Recipe By :

-------- ------------ --------------------------------
1 tablespoon black cumin
1/4 average-sized nutmeg
Place all ingredients in a clean electric coffee grinder. Grind until fine. Store in a small jar
with a tight-fitting lid. Keep away from heat and sunlight.
This is a spice combo used in many Indian recipes.
------------------
Garam Masala - 17
Recipe By :

-------- ------------ --------------------------------
1/2 cup cumin seeds
1/2 cup cloves

------------------
Garam Masala - 18
Recipe By :

-------- ------------ --------------------------------
25 grams black peppercorns or green peppercorns
25 grams cloves
10 grams nutmeg
------------------
Garam Masala - 19
Recipe By :

-------- ------------ --------------------------------
heat and sunlight.
------------------
Garam Masala - 20
Recipe By :

-------- ------------ --------------------------------
1/2 tablespoon ground cinnamon
1/2 tablespoon ground cloves
1/2 tablespoon ground nutmeg
Mix together all ingredients. Yield - 1 spice jar
------------------
Garam Masala - 21
Recipe By :

-------- ------------ --------------------------------
7 whole cloves
Place all the ingredients in a spice or coffee grinder and process to a powder.
------------------
Garam Masala - Better Homes & Gardens
Recipe By : Better Homes & Gardens (Hot & Spicy) & 'Round the World

-------- ------------ --------------------------------
2 teaspoons whole black peppercorns
1/2 teaspoon cardamom seeds -- (without pods)
1 stick cinnamon -- broken
Preheat oven to 275F degrees. Combine spices on pizza pan or cookies sheet; bake for
about 20-25 minutes, stirring occasionally.
In a blender container place roasted spices; cover and blend to a fine powder. Store in an
airtight container in a cool dry place. Makes about 1/4 cup.
Note: To make Homemade Garam Masala from ground spices, mix 1 tablespoon ground
coriander, 2 teaspoons black pepper, 2 teaspoons ground cardamom, 1 teaspoon ground
cinnamon, and 1 teaspoon ground cloves. Makes about 1/4 cup.
------------------
Garam Masala - Carolyn's
Recipe By :

-------- ------------ --------------------------------
Add ingredients to a small dry skillet over low heat. Sliding the pan back and forth so that
they don't burn, toast them until they smell fragrant, a few minutes. Let cool, then grind in a
spice grinder until powdered. Remove to a bowl. Grind one 3-inch cinnamon stick as fine as
you can, then sift it, through a fine strainer, into the bowl. Grate in 1/2 whole nutmeg or add
3/4 teaspoon ground to the bowl.
------------------
Garam Masala - Chandra's
Recipe By : Smita Chandra's Cuisines of India


-------- ------------ --------------------------------
1 small nutmeg
4 sticks cinnamon
Grind to a fine powder in electric grinder.
------------------
Garam Masala - Fraser

*Indian

-------- ------------ --------------------------------
1 tablespoon cardamom seeds -- (plus 1 tsp)
1 stick cinnamon -- (2 inch), crushed
2 tablespoons whole cloves
1 tablespoon black peppercorns -- (plus 1 tsp)
Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until
browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder
or with a pestle and mortar. Store in an airtight container up to 2 months.
------------------
Garam Masala - Lawson
Recipe By : How To Make Good Curries by Helen Lawson, Copyright 1973

*Indian

-------- ------------ --------------------------------
1 cup cumin seeds
1/4 pound large cardamoms
1/2 cup cinnamon
2/3 cup cloves
1 cup peppercorns
1 tablespoon grated nutmeg
Roast the coriander and cumin seeds, separately, in a warm oven or under a low grill for
about 3 to 5 minutes, shaking them round constantly if under a grill. This is to make them
easier to grind and the seeds should not burn. Peel the cardamoms and remove the husks.
Grind all the spices in a blender or finely adjusted coffee grinder. Store in an airtight
container. Use as directed in the recipes.
------------------
Garam Masala - Madhur Jaffrey's


-------- ------------ --------------------------------
1 tablespoon cardamom seeds or pods
1 ' stick cinnamon -- ¥
1/4 medium nutmeg
Place all ingredients in electric grinder and mill until fine powder.
------------------
Garam Masala - North India Spice Blend (India)
Recipe By : Best of Gourmet 1998


-------- ------------ --------------------------------
2 3 inch cinnamon sticks
1 1/2 tablespoons cardamom seeds
--removed from green pods)
1 1/2 tablespoons cumin seeds
1 1/2 tablespoons black peppercorns
YIELD: Makes about 1/2 cup. PREPARATION: Break cinnamon stick and in a bowl
combine all spices.
In an electric coffee/spice grinder finely grind spices a few tablespoons at a time.
Transfer to an airtight container.
STORAGE: Garam masala keeps in a cool, dark place 1 month.
------------------
Garam Masala Spice - 1
Recipe By :

-------- ------------ --------------------------------
heat and sunlight.
------------------
Garam Masala Spice - 2
Recipe By :

-------- ------------ --------------------------------
1 stick cinnamon
1 teaspoon cloves
seeds.
------------------
NOTES : This spice is available ready-made in Indian stores.
Garam Masala Spice Blend
Recipe By : Food & Wine - June 1995

-------- ------------ --------------------------------
1 tablespoon coriander -- ground
1 tablespoon cumin -- ground
1 tablespoon fresh ground black pepper
1 tablespoon cayenne pepper -- ground
1 tablespoon fennel seeds -- ground
1 tablespoon ginger -- ground
1 tablespoon cardamom -- ground
1 teaspoon cloves -- ground
1 tablespoon nutmeg -- ground
Combine all ingredients in a small jar. Cover and store at room temperature for up to 1
month.
Yield: about 8 Tablespoons
------------------
Garam Masala Spice Mix - 1
Recipe By :
*Indian

-------- ------------ --------------------------------
9 tablespoons cardamom pods
3 cinnamon sticks -- (one inch)
3 tablespoons cumin seeds -- whole
3 tablespoons coriander seeds -- whole
6 teaspoons turmeric -- ground
3 tablespoons black pepper -- freshly ground
1 1/2 teaspoons cloves -- whole
Break open the cardamom pods, discard the skins, and reserve the seeds. Break the
cinnamon stick into small pieces between sheets of waxed paper, using a rolling pin or
kitchen mallet. Heat a dry skillet for about 2 minutes over medium heat. Combine the
cardamom, cinnamon, fenugreek, cumin, and coriander and toast in the hot skillet until the
seeds turn golden brown.
Cool the spices and combine with the turmeric, pepper, and cloves in a spice mill or blender.
Grind to a fine powder. Store the mix in a jar and remember to date it. It will keep, tightly
covered in the refrigerator, for up to 3 months.
------------------
Recipe By :
*Indian

-------- ------------ --------------------------------
10 green cardamoms -- pods
seeded -- or
6 black cardamoms -- pods
seeded
2 small dried red chiles -- seeded
Using a blender, process all ingredients until finely ground. Store in an airtight jar up to 3
months.
------------------

*Indian

-------- ------------ --------------------------------
1 stick cinnamon
1 teaspoon cloves
seeds.
NOTES : This spice is available ready-made in Indian stores.
------------------
Recipe By :
*Indian

-------- ------------ --------------------------------
4 teaspoons cumin seed
2 teaspoons whole cloves
1 3" stick cinnamon
1 teaspoon whole cardamom seed (no pod)
Heat in 300 degree oven for 15 minutes. Grind fine.
------------------
Recipe By : Marius Johnston

*Indian

-------- ------------ --------------------------------
2 tablespoons ground peppercorns
5 teaspoons ground caraway
1 1/2 teaspoons ground green cardamom seed
1 3/4 teaspoons ground cinnamon
1 3/4 teaspoons ground cloves
Mix together well.
------------------
Garam Masala-Martha - Stewart Living
Recipe By : Martha Stewart Living Feb/Mar, 94


-------- ------------ --------------------------------
1 1/2 tablespoons cumin seeds
2 sticks cinnamon
3 bay leaves
1 1/2 tablespoons peppercorns
1 tablespoon ground mace
1. Place all the seeds together in a saute pan over medium heat and dry-roast, shaking pan
often, until they give. off an aroma, about 5 minutes. 2. Combine all ingredients in a mortar
or a clean coffee grinder and grind to a powder. Store in an airtight container.
------------------
Garden Biryani
Recipe By : Sarah Schlesinger

*Indian

-------- ------------ --------------------------------
4 tablespoons Mild, light-flavored olive oil
1 Onion -- chopped
1 Garlic clove -- minced
1 small Red or green bell pepper -- cut into 1" pieces
2 cups Raw brown rice
1 teaspoon Minced fresh ginger root
1/4 teaspoon Ground cloves
3/4 teaspoon Ground cinnamon
1/2 teaspoon Ground cumin
4 cups Boiling water
1 cup Fresh or frozen green beans -- cut in 1 1/2" pieces
1 cup Strip-cut carrots -- 1 1/2" strips
3/4 cup Broccoli florets
3/4 cup Cauliflower florets
1 cup Diced potato
1/2 cup Fresh or frozen green peas
1/2 cup Unsalted peanuts or cashews
Heat 3 tablespoons of the olive oil in a large heavy saucepan over medium heat. Sauté 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 sauté 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
------------------
Gari (Tamarind Vegetable Vindaloo)
Recipe By :

-------- ------------ --------------------------------
3/4 cup peanut or sunflower oil
1 1/4 pounds onions -- (to 1 1/2 lbs),
-- thinly sliced
6 medium clove garlic -- slivered
3/4 pound new potatoes -- (to 1 lb) -
-- unpeeled, cut in 1" cubes
1 pound mixed vegetables
-- (zucchini, carrots, green
pepper -- cauliflower, etc.)
1 1/2 tablespoons minced fresh garlic
2 hot green chiles -- (trimmed & chopped -
seeds included -- about 1/4 cup)
2/3 cup water
1 teaspoon tamarind concentrate -- (or)
1 tablespoon lime juice -- (and)
1 teaspoon molasses
1 1/2 teaspoons garam masala -- recipe in
-- directions
1/2 teaspoon whole cardamom seeds -- depodded
1/4 teaspoon cayenne -- (or more), to taste
1 tablespoon shredded unsweetened coconut
1/3 cup fresh or frozen peas
1 tablespoon chopped cilantro -- (heaping)
yogurt
The searing heat and intensely spiced flavors of vindaloo, a distinguished dish of southern
India, is not just for carnivores. Gari is a vegetarian vindaloo in which sweet summer
vegetables are cooked in a rich, tart, tamarind-based sauce. Substitutions for the various
vegetables based on seasonal variations are acceptable, as long as the substitutes are
sweet and firm and not sour and leafy. Serve with plain rice and raita. (See recipe for Kela
Ka Raita.)
Bring a large pot of water to a boil. Meanwhile, heat the oil in a large, deep skillet, add the
onion and garlic, and lower the heat to medium. Fry at medium-high heat until the onion
starts to brown (about 10 minutes). Set aside, off the heat. Drop the potatoes in the boiling
water and boil 10 minutes. Drain and set aside.
Meanwhile, slice the vegetables about 1/2 inch thick. Place the skillet with the onion back on
low heat and add paprika, turmeric, fenugreek, ginger, salt, and green chiles. Reheat until
sizzling a little and add 2/3 C water. Stir in the vegetables (except the peas) and the
potatoes. Simmer 20 minutes, covered.
Remove about 1/2 C of hot liquid from the pot, place in a deep bowl, and add the tamarind
concentrate, stirring fiercely to dissolve it and pressing it against the sides of the bowl. Pour
the mixture back into the pot, increase the heat to high, bring liquid to boil and reduce it until
the sauce is very thick (about 5 minutes).
Stir in the garam masala, cardamom, cloves, cayenne, and coconut, lower heat and simmer
uncovered for 30 minutes. Meanwhile, cook peas separately in boiling water until just tender
(2-3 minutes), checking frequently. Cool them under cold running water and reserve. Just
before serving, add the peas to the mixture, cook them just long enough to warm them and
serve the dish garnished with cilantro.
Makes 3-4 servings.
Garam Masala
2 TBS cardamom seed

4 TBS ground cinnamon
2 TBS whole cloves
1 TBS cumin seed
1 TBS mace
1/8 tsp ground nutmeg
Place spice mixture in a skillet and roast it lightly over a high flame until the spices darken in
color. Grind in an electric spice mill and store in an airtight bottle.
------------------
Garlic Chutney (Lahsum Pacchadi)

*Indian

-------- ------------ --------------------------------
2 heads raw garlic -- cleaned and chopped
1/2 coconut, fresh -- grated
tamarind (size of half a lime)
salt -- to taste
Grind all ingredients together to a fine paste.
------------------
Garlic Naan
Recipe By : Jewel In The Crown restaurant


-------- ------------ --------------------------------
2 large eggs
1 cup milk
1 tablespoon sugar
1/2 cup cooking oil
3 stems coriander leaves -- finely chopped
10 grams butter
salt -- to taste
Sift flour and add baking powder and leave aside. Mix together eggs, milk, sugar, oil and salt
and beat them until sugar dissolves. Add the mixture into the flour and knead the dough,
occasionally adding some water until dough is soft and fluffy. Cover dough with a damp cloth
and set aside for 15 minutes before kneading it again. Cover and leave it again for about two
hours, then divide the dough into three large balls. Flatten the dough by pressing it out with
hands. Dab with garlic and corriander and bake in hot oven at 230øC for about 3 minutes on
each side or until fluffy and light brown. Glaze naan with butter.
Makes three.
Jewel In The Crown restaurant - Bangsar, Kuala Lumpur
------------------
Gazpacho
Recipe By :

-------- ------------ --------------------------------
4 tomatoes ripe and juicy
1 capsicum finely chopped
1 cucumber finely chopped
1/2 teaspoon red chilli garlic sauce
1/4 teaspoon worcestershire sauce
1 teaspoon sugar
salt to taste
Dip tomatoes in boiling hot water, cover and keep for 10 minutes.
Drain tomatoes, peel carefully and chop coarsely.
Add sauces, sugar, salt, 3 cups water and blend till smooth.
Add all chopped veggies, chill for an hour before serving.
Serve chilled with warm garlic rolls or croutons.
Makes: 4 servings
Shelflife: 1 day
------------------
Geeli Khichri ("Wet Khichri")
Recipe By :

-------- ------------ --------------------------------
1/3 cup mung dal -- (picked over),
-- washed and drained
1/2 cup long or short grain rice -- washed and drained
2 slices ginger -- (quarter-sized)
You can make this khichri with other dals, or with yellow split peas. Serve it in small
individual bowls and spoon accompanying vegetables, pickles, and chutneys over it as you
eat.
Put dal, rice, ginger slices, and 7 cups water in a heavy 2 1/2 to 3 quart pot over medium
heat and bring to a boil. Stir, cover, turn heat to low, and cook for about 1 1/2 hours or until
you have a porridgelike consistency. Stir every 6 to 7 minutes during the last 40 minutes to
prevent sticking. Remove ginger slices. Add salt and pepper and stir to mix.
Khichri may be made up to this stage several hours ahead of time. Before serving, reheat
over a low flame, stirring constantly, or reheat in a double boiler. Sometimes adding a little
water and thinning it out slightly helps in the reheating process. Put the ghee in a small
skillet and heat over a medium flame. When hot, add cumin seeds and sizzle for a few
seconds. Pour hot ghee and cumin seeds over the khichri immediately. One minute later,
uncover, and mix.
Makes about 1 quart and serves 6 - 8
------------------
Gene's Indian Kabob Sauce
Recipe By :
*Indian Sauces
-------- ------------ --------------------------------
2 cups [nonfat] plain yoghurt
1 lemon juice or rice vineger
1 sugar
1 pepper to taste
2 tablespoons ground cumin seeds
2 tablespoons ground coriander seeds
1/2 teaspoon cayanne pepper or -- (1/2 to 3/4)
chili paste
2 teaspoons fresh ground ginger and
garlic paste
1 chopped cilantro to taste
Liquify marinade ingredients in blender. Simmer until thickened slightly and flavor is set.
Use as a marinade for kabobs or any meat or fish. Very good with rice.
------------------
Ghaat (Maize Porridge)
Recipe By :

-------- ------------ --------------------------------
1/2 cup maize germ
2 cups water
salt to taste
1 teaspoon ghee
Wash maize germ well.
Add water and salt.
Bring to a boil, stirring continuously, to avoid forming lumps. Cover

loosely and cook on very low flame.
Stir frequently and add more water if required.
Takes about 25-30 minutes to cook well.
Take off fire, add ghee, stir well well and serve with curds or hot milk
and sugar.
------------------
Ghains (Congee With Yogurt)
Recipe By :

-------- ------------ --------------------------------
1 cup plain yogurt
2 teaspoons vegetable oil or ghee
freshly ground pepper -- to taste
1/4 teaspoon finely grated fresh ginger
1/8 teaspoon finely minced hot green chilies -- (to 1/4)
1 cup plain unseasoned congee
Put yogurt in a small bowl. Whisk until creamy and smooth. Heat oil in a small 1 1/2 qt. pot
over medium flame until hot, add cumin seeds and remove pot from the flame. Pour over
yogurt and stir in. Return yogurt and oil to the same pot, add salt, pepper, ginger, green
chilies, and prepared congee. Heat slowly over medium heat, stirring constantly in one
direction. Do not let it boil. When heated through, remove from heat. Put in small bowls and
serve hot for breakfast or as a light lunch. You may also serve this dish cold, with some
finely diced cucumber added just before serving.
Makes about 2 cups
------------------
Ghari Raita
Recipe By :

-------- ------------ --------------------------------
***FOR GHARI***
2 tablespoons -- ¥
1 gram flour
salt to taste
2 pinches soda-bicarb
1 teaspoon oil
***FOR RAITA***
2 cups fresh curds
1 cup milk
1 teaspoon oil
salt to taste
For ghari:
Mix all ingredients and add water to make thick batter (like dosa)
Heat a nonstick tawa or griddle, put a ladleful of batter in centre.
Spread into a thin round like a dosa.
Cook till browned, flip side with spatula, cook other side.
Remove keep aside, repeat for remaining batter.
For Raita:
Beat milk and curds together till smooth.
Break ghari into small pieces, add to curds.
Add salt, chilli powder, coriander, mix well.
Heat oil in a tiny pan, add seeds, asafoetida, splutter.
Carefully add to Raita and cover immediately.
Allow the spluttering to stop.
Mix well and chill for an hour before serving.
Makes: 3-4 servings
Shelflife: Fresh
------------------
Ghatta Rice
Recipe By :

-------- ------------ --------------------------------
1 cup rice basmati
1/4 cup boiled peas
2 bay leaves
3 cloves -- (3 to 4)
2 cardamons
salt to taste
1 lemon -- juice of
1 tablespoon cashews
1 tablespoon currants -- (optional)
2 tablespoons ghee -- (or oil)
1/2 cup ghatta pieces
1 tablespoon jeera and mustard seeds
***FOR GHATTAS***
1/2 cup -- ¥
1 gram flour
1/2 tablespoon oil
Chilli powder
salt to taste
1/4 teaspoon oregano seeds
Method for ghattas:
Mix flour, oil, chilli powder, salt and oregano seeds, add 1 tablespoon
water.
Make a hard dough. Break off a piece and roll into shape and size of a
finger.
Put plenty of water to boil. Submerge ghattas (the rolls) and boil till
done. (About 1/2 hour)
Drain, cool and chop into round 1-1 1/2 cm. long. Keep aside.
Method for Rice:
Boil rice in plenty of water. Each grain should be separate.

Heat ghee in kadai (pan). Add mustard seeds, jeera, cashews, bay leaves,
cloves, cinnamon, cardamons and curry leaves.
Add ghattas and peas.
Add masalas, lemon juice and salt.
Stir fry till ghee separates. Add to the rice.
Mix slowly and well. Heat either in warmer, heavy skillet, oven or
cooker.
Garnish with coriander.
Serve hot with curds.
------------------
Ghee - 1
Recipe By :
Categories : Balti Curry
*Indian

-------- ------------ --------------------------------
2 pounds butter
Put the butter into a good-sized nonstick pan. Melt at the lowest possible heat.
When it's all melted, increase heat slightly. There must be no sign of smoke or any other
undue activity indicating too much heat. Leave the butter to stew (the only word for it, really)
for about an hour. Watch it carefully to make sure it doesn't get too hot and start to scorch.
The milk solids will fall to the bottom of the pan: others will float on top.
DON'T STIR or agitate the pan under any circumstances! At the one-hour point, carefully
skim off any remaining floating stuff with a skimmer or slotted spoon. Remove the ghee from
the heat and allow it to cool for 10-15 minutes. Strain it into a heat-proof jar through a triple
thickness of cheesecloth, or a thickness of butter muslin if you can get it, or even through
paper towels.
The ghee will solidify, but it won't get too hard. It should be light yellow and have a lovely
butter-scotchy aroma. Keep it tightly covered in a cool place. It will keep almost indefinitely
if you've successfully gotten all the milk solids out.
Cholesterol alert, for those needing one: This is 100% pure butterfat. Use in moderation.
------------------
Ghee - 2
Recipe By :

-------- ------------ --------------------------------
1 pound unsalted butter -- (450 g)
Melt the butter in a heavy saucepan over moderate heat. Increase the heat and bring the
butter to a boil. When the surface is completely covered with foam stir the butter gently and
reduce the heat to the lowest possible setting. Simmer uncovered and undisturbed for 45
minutes, or until the milk solids in the bottom of the pan have turned golden brown and the
butter on top is transparent. Strain the butter through a sieve lined with linen or four layers of
cheesecloth. If there are any solids in the ghee, no matter how small, strain it again until it is
perfectly clear. Pour the ghee into a glass jar and seal tightly. This recipe makes about
1+1/2 cups, and may be kept at room temperature for several months, or almost indefinitely
refrigerated. It will congeal if refrigerated, and so must be warmed before using if liquid ghee
is called for.
------------------
Ghee Rice
Recipe By :

-------- ------------ --------------------------------
rice -- (preferably
-- long-grain)
onion -- garlic & ginger,
-- ground to paste
cinnamon -- star-anise & cloves
(kraambu -- laungam &
-- karuvapattei)
ghee
evaporated milk or coconut milk
cashew-nuts & raisins
(fried in ghee/butter or oil)
salt -- to taste
Wash rice and keep aside. Heat pan and put ghee. When hot add spices and cook till they
became almost black (to release the fragrance). Add onion, garlic & ginger paste and cook
over medium flame. Add salt and rice. Make sure the rice is well-coated with the fried items
above. Transfer the rice to a cooker. Add milk and cook. (Important: Do not stir rice, while
cooking.) When serving, decorate the rice with the cashew-nuts and raisins.
------------------
Ghosh Mughalai
Recipe By :

-------- ------------ --------------------------------
750 gram mutton cubed
1/4 cup ghee
2 large and sliced onions
3 pods small garlic flake -- peeled and flakes
-- kept whole
8 flakes garlic
salt to taste.
Fry onions golden yellow in boiling ghee. Now add ground masala and salt and fry till ghee
surfaces to the top, adding a little of water as and when you feel required to fry it to deep-
golden brown.
Now put in meat, green chillies and garlic flakes. Fry for 3 to 4 minutes. Now add 21/2 cups
of hot water. Cover and simmer till meat is cooked. Sprinkle garam masala on top and
remove from fire. Serve it hot with nan or parathas.
------------------

Gilaavat Ke Shahi Kabob
Recipe By :
On-The-Grill

-------- ------------ --------------------------------
75 grams kidney fat
40 grams raw papaya
salt to taste
1 gram saffron
a few drops kewra essence
25 grams brown onion paste
20 grams cashew nut paste
50 grams desi ghee
1 piece coal
2 grams Kashmiri chile powder
2 grams black peppercorns
1 gram black cardamom
a pinch of nutmeg powder
1 petal mace
1 gram cardamom powder
2 grams cloves
2 cm cinnamon
a few rose petals
CLEAN the lamb and mince along with kidney fat six to seven times. Add
raw papaya paste, salt and the ground masala paste. Mix well.
Add roasted chana powder, saffron, kewra essence, brown onion paste,
Cashew nut paste and 10 g desi ghee. Mix well. Smoke the prepared mince
in a closed container.
Take a handful of the mince mixture and carefully shape into patties,
using wet hands and cook on a mahi tawa on medium heat using desi ghee.
------------------
Ginger And Garlic Potatoes

-------- ------------ --------------------------------
1 potatoes -- cooked, peeled,
and cut in 3/4 inch dice
1 piece ginger root -- coarsely chopped
3 cloves garlic
3 tablespoons water
1 teaspoon salt
1 teaspoon fennel seeds -- (optional)
Blend the water and spices (except the fennel seeds) into a paste. Heat some oil in a pan.
When hot, put in the fennel seeds, and then the paste. Fry the paste for a few minutes.
Add the potatoes and fry until encrusted with the paste.
------------------
Ginger Apple Fruit Punch
Recipe By :

-------- ------------ --------------------------------
50 grams fresh ginger
1 1/2 bottles water
3 cups sugar -- (3 to 4)
2 cups apple concentrate
2 cups fresh orange juice
1 cup pineapple juice
1/4 cup strawberry pulp
a pinch of salt
Grind 50 gms of cleaned, fresh ginger to a rough paste or small pieces.
Boil 2 bottles of water , after the water starts bubbling add the ground
ginger.
Add the sugar.
Boil on high flame for two minutes and switch off.
Strain the ginger juice through a fine muslin.
Cool and then pour into another larger vessel, being carful not to pour to
the end. Thus the sediment and impurities remain to be thrown away.
Strain once more and add in the rest of the juices and strawberry pulp.
This concentrate must be refrigerated and can be blended with iced water
or soda to make an incredible summer drink at short notice.
------------------
Ginger Broccoli Soup
Recipe By : Adapted from Ismail Merchant, "Indian Cuisine"


-------- ------------ --------------------------------
1 tablespoon ghee
1 medium onion -- sliced finely
3 3/4 cups vegetable stock
2 1/2 cups water
1 1" piece ginger -- grated
1 lemon -- juice of
3/4 pound fresh broccoli -- cut into
-- bite sized florets
Melt ghee over medium low heat and add onion. Cook till it begins to brown, stirring
occasionally. Meanwhile heat stock, water, ginger in pot for 5 to 6 minutes, do not let boil.
Add onion, cayenne, lemon juice and broccoli. Cook over medium heat for 7 minutes, stir
occasionally. Do not let soup boil. Serve right away.
------------------
Ginger Chicken Curry
Recipe By :
Beverages *Indian

-------- ------------ --------------------------------
1 medium chicken
1 big onion
1 small tomato
10 teaspoons oil -- up to 12
3/4 teaspoon cumin seeds -- (optional)
1/2 teaspoon turmeric powder -- (added for
-- coloration.
-- optional)
1 teaspoon coconut powder or shredded coconut
2 teaspoons salt -- (to your taste)
2 ginger - find medium sized ginger
1 in the grocery store
1 teaspoon coriander leaves -- (cilantro)
2 teaspoons red chile powder or 4 red chiles
Cut up chicken into bit-sized pieces. Marinate them for about two hours with yogurt and a
mix of chile powder, ginger powder and turmeric. Marinate the chicken for at least 3 or 4 hrs.
1. Cut onion into two halves. Cut one half so that you get onion rings. You can add one
more small onion (cut into rings) if you like onion. (I do.)
2. Cut the other half of the onion into medium sized pieces. Cut the tomato into medium
sized pieces. Put both onion and tomato into the blender. Add as little water as possible and
mix them into coarse liquid.
3. Cut the ginger into long, thin sticks, almost like the French fries. But the ginger sticks
should be thinner than the french fries. You will be having a handful of such sticks after
cutting two medium sized ginger roots.
5. (Only if you have mustard seeds) Add a few (not all that you have) mustard seeds to see
if the oil is hot enough. Once the mustard seeds begin to fry, add the rest of the mustard
seeds. Reduce the flame to medium-low. The mustard seeds roast. Before they are burnt,
do the next step.
6. (only if you have cumin seeds) Add the cumin seeds to the pan and wait for 3 or 4
seconds. The cumin seeds begin to turn brownish. Before it turns brownish, do the next
step.
7. Add the onion rings and the ginger roots to the oil and fry them for 2 minutes. Frequently
stir in the pan so that all the ginger sticks and the onion rings are fried evenly.
8. Add the chile powder and the turmeric powder to the mixture being heated.
9. The onions begin to turn brown, reduce the flame to medium-low.
10. If you like more spiciness, you can add some asafetida, cinnamon powder (little bit) and
some coarsely powdered cloves. 11. Add the coconut powder to the pan.
12. Add the cleansed chicken pieces to the mixture.
13. Add the blended onion-tomato mix to the pan.

14. Heat all of them in medium-low flame for about 20 minutes - until the chicken pieces are
cooked.
15. Add two teaspoons of salt. Heat for five minutes.
16. Garnish with the cilantro leaves.
Ginger Chicken Curry - An Indian non-vegetarian item that is eaten with steamed rice or with
'chappathis' and 'rotis' (for lunch or dinner). Pronunciation: 'curry' is pronounced 'cu' as in
'cup' + 'rry' as in 'ferry' ('rr' or 'r' sound is not in English) It is a side-dish. It has to be eaten
with steamed rice which is mixed with another gravy item such as sambar. It is also eaten
with 'roti's or chappatis.
------------------
Ginger Chutney (Alla Pacchadi)
Recipe By : "Delicious Recipes" From Andhra by Karuna

*Indian

-------- ------------ --------------------------------
tamarind -- the size of a big
-- lemon
4 red chiles
3 green chiles
2 pieces ginger -- (to 3)
1 tablespoon sugar or jaggery
1 1/2 teaspoons oil
salt -- to taste
1. Soak tamarind in water for 5 minutes. 2. Fry red chiles, black gram, mustard seeds and
fenugreek seeds. Grind. 3. Add tamarind, green chiles, ginger, and salt/jaggery. Grind
again. Add salt to taste.
------------------

Ginger Honey Drink
Recipe By :

-------- ------------ --------------------------------
1 tablespoon extract of ginger
1 tablespoon honey
1 tablespoon sugar syrup -- (refer introduction)
salt a pinch
1 glass chilled water
Put all ingredients in a tall vessel.
Beat with an electric beater till frothy.
Pour in glass and serve immediately.
Use soda instead of water if desired.
Makes: 1 large glass
------------------
Ginger Kheema
Recipe By :

-------- ------------ --------------------------------
1 pound lean lamb or beef -- minced or ground
1 1/2 tablespoons ginger -- finely chopped
salt to taste
2 tablespoons coriander -- chopped
1. Heat the oil in a skillet and add the onions. Cook for about 10 minutes or until they are
golden brown.
2. Add the garlic, ginger, chiles and cook for 2 minutes longer.
3. Add the ground meat and cook, stirring and chopping with the side of a heavy metal
spoon to break up any lumps.
4. Cook until the meat loses its raw look and starts to get brown. Sprinkle with turmeric, salt
and stir well.
5. Then add the water, cover and cook over low heat for about 25 minutes, stirring often to
prevent browning and sticking.
6. All the liquid should be absorbed when the curry gets ready. If it is not, uncover and cook
until all liquid is evaporated.
7. Add garam masala, lemon juice, coriander, mix well and remove from heat to serve.
------------------
Ginger-Banana Chutney
Recipe By :
*Indian

-------- ------------ --------------------------------
1 pound onions -- chopped
6 ripe bananas -- put through a
food mill
3/4 pound pitted dates -- chopped
1 1/2 cups cider vinegar
1/4 pound crystallized ginger -- minced
1/2 pound raisins -- chopped
2 cups fresh or unsweetened canned
pineapple juice
1 teaspoon salt
Most people think of Trinidad, Guyana, and Martinique when they think of East Indian
influences on Caribbean cooking. Jamaica, however, has had its share of that influence as
well, as proved by this chutney that is prepared from bananas and ginger. Makes about 3
1/2 cups. Place the onions, bananas, dates, and vinegar in a non-reactive saucepan. Stir
them to mix well and cook over low heat for 20 minutes. Add the remaining ingredients and
stir to make sure they are well combined. Continue to cook until the chutney has a jamlike
consistency. Remove from the heat and place in sterilized jars. This chutney can
accompany cold meats, grilled meats and, of course, curries. It will keep for 3 weeks in the
refrigerator.
------------------
Ginger-Garlic Potatoes


-------- ------------ --------------------------------
potatoes, cooked, peeled ,
-- cut in 3/4" dice
1 piece fresh ginger -- (2" x 1" x 1" ),
-- coarsely chopped
3 cloves garlic
3 tablespoons water
1 tablespoon salt
1 tablespoon fennel seeds -- optional
Blend the water and spices (except the fennel seeds) into a paste. Heat some oil in a pan.
When hot, put in the fennel seeds, and then the paste. Fry the paste for a few minutes. Add
the potatoes and fry until encrusted with the paste.
------------------
Gingered Carrot and Spinach Supreme (Shaahi Pal)
Recipe By :
Side Dish *Indian

-------- ------------ --------------------------------
1/2 cup sliced scallions
3 cups coarsely grated carrots
1 celery rib -- grated
1/2 cup vegetable stock
1 teaspoon grated fresh ginger root
1/2 cup grated fresh coconut
1 1/4 cups frozen spinach -- - thawed and
-- drained
Sauté scallions, garlic and turmeric in oil until scallions are soft.
Add remaining ingredients, simmer for 10 minutes and serve.
------------------
Gingered Fig Chutney
Recipe By :

-------- ------------ --------------------------------
1/2 large bermuda onion -- coarsely chopped
4 tablespoons coarsely chopped gingerroot
2 red serrano -- jalapeno, or other
-- hot chiles, seeded
-- and coarsely
-- chopped
2 teaspoons grated lemon zest
2/3 cup white wine vinegar
2/3 cup firmly packed dark brown sugar
2 teaspoons ground cardamom
1/2 teaspoon salt
1/4 teaspoon ground cayenne pepper
4 fresh figs -- peeled and cut in
-- 1/4 inch dice
Combine the onion, ginger, and chiles in a food processor until the consistency of rice.
Spoon the mixture into a deep skillet and add the lemon zest, raisins, vinegar, brown sugar,
and spices, and cook over low heat for 1 to 2 minutes. Add the figs and bring the mixture to
a slow boil, stirring often until the juices thicken. Remove from the heat and allow to cool
completely. Refrigerate before serving.
makes 1 cup
------------------
Gingered Tomato Broth With Pappadam Noodles
Recipe By : Yamuna Devi, "Yamuna's Table"


-------- ------------ --------------------------------
5 5" plain pappadams
12 large spinach leaves
1 1/2 tablespoons ginger -- grated
1 tablespoon jalapeno pepper -- minced
3 ripe tomatoes -- (peeled, seeded &
-- diced)
5 cups stock
salt & pepper
Using scissors, cut pappadams into 1" wide noodles. Stack spinach leaves, roll them into a
tight log, and cut into 1/8" chiffonade. Heat oil over moderate heat. Add cumin seeds, ginger
and jalapeno, fry until seeds darken slightly. Stir in turmeric and tomato and cook about 4 to
5 minutes. Add stock and bring to a boil. Reduce heat, cover and simmer for 15 minutes.
Season. Just before serving, add noodles and spinach and simmer for a bare minute. Ladle
into warmed bowls and garnish with cilantro.
Variations: In place of spinach use 1 cup blanched peas, snow peas, zucchini or asparagus
slivers.
------------------
Gingered Tomato Chutney (Tamatar Chatni) (India)


-------- ------------ --------------------------------
2 1/2 pounds vine-ripened tomatoes
2 large fresh jalapeno chilies
1 1/2 cups distilled vinegar
1 3/4 cups sugar
1 1/2 cups golden raisins
1 cup chopped onion
3/4 cup peeled fresh gingerroot -- , finely chopped
1 teaspoon salt
Coarsely chop tomatoes. Wearing rubber gloves, seed jalapenos and finely chop.
In a large heavy saucepan bring vinegar with sugar to a boil, stirring until sugar is dissolved.
Stir in remaining ingredients. Simmer mixture, uncovered, stirring occasionally (stir more
frequently toward end of cooking), about 1 1/2 hours, or until thickened and reduced to about
4 cups.
Transfer chutney to a heatproof bowl and cool.
------------------
Glazed Cauliflower With Ginger
Recipe By : Classic Indian Cooking by Julie Sahni


-------- ------------ --------------------------------
1 small head cauliflower
4 tablespoons light vegetable oil
1 1/2 tablespoons shredded fresh ginger
1/2 teaspoon salt
Separate cauliflower into flowerets. Wash well and drain. Heat 3 tb oil over high heat in a
skillet. When very hot, add coriander and fry for 10 seconds. Add ginger and chiles and stir
for a couple of seconds. Immediately add turmeric and salt. Follow at once with the
cauliflower. Stir rapidly to prevent burning and to distribute the spices. Add 1/4 c hot water.
Reduce heat, cover and cook for 20 to 25 minutes, stirring once or twice during the cooking.
Increase heat to medium and stir fry to evaporate remaining moisture and to lightly brown the
cauliflower, 5 to 10 minutes. Stir carefully. If vegetable looks dry, stir in the rest of the oil.
Add lemon juice and coriander leaves. Serve immediately.
------------------
Goa Ki Kari - Beef Curry, Goan Style

Categories : Dressings Curry
*Indian

-------- ------------ --------------------------------
1 pound beef -- cut into serving
-- pieces
2 1/2 ounces shredded coconut or 4oz juice
1 tablespoon ginger -- minced
1 tablespoon garlic -- minced
1 small cinnamon stick
2 teaspoons coriander seed
3 pods cardamom
4 cloves -- whole
4 red pepper -- whole
1/2 cup water
4 1/2 medium onions -- cut lengthwise
-- slice
1 teaspoon salt
3 cups water
1. Blend coconut in a electric blender and set aside.
2. Toast the ginger, garlic and with whole spices in a heavy frying pan. Use no oil. Blend in
the blender and set aside.
3. Saute onion in 1/3 cup oil until light brown.
4. Blend the onions in the blender. Add the spices from step 2, coconut and 1/2 cup water
and blend to a fine paste.
5. In the same pan in which the onions were fried, add meat and turmeric and cook for about
10 minutes.
6. Add the blended mixture from step 4 and 3 cups water. Bring to a boil over high heat,
then simmer on low heat until meat is tender (about 1 hour depending on the cut of meat).
------------------
Goan Grilled Fish
Recipe By :
Categories : Seafood *Indian

-------- ------------ --------------------------------
1 medium fish of your choice,
-- cleaned and cut into pieces
1 lemon -- juice of
salt to taste
1 tablespoon oil
1 onion -- sliced fine
1 tomato -- chopped fine
1 teaspoon garam masala powder)
1 potato -- peeled and cubed
2 teaspoons vinegar
MARINATE the fish pieces with lime juice and salt, and keep aside for 15 minutes.
Heat oil in a pan and sauté the sliced onion until light brown. Add tomato, garam masala
powder and potato cubes. Fry well. Add turmeric powder and sauté well. Cover and cook
until done. Lastly add the marinated fish and vinegar. Check seasoning Serve hot with fresh
salad.
------------------
NOTES : With potato and a dash of vinegar
Goan Pork Vindaloo In Pungent Brown Sauce
Recipe By :
Categories : Pork *Indian

-------- ------------ --------------------------------
2 pounds boneless pork shoulder
1 1/2 pieces tamarind pulp -- (see, note)
14 dried red chile peppers
-- seeded, coarsely cho
1 1/2 sticks cinnamon
20 cloves, ground
3/4 teaspoon black pepper corns
2 tablespoons minced fresh ginger
1/2 cup cider vinegar
1/2 cup peanut oil
2 onions -- chopped
salt to taste
It's interesting, as I go through this humungous pile of newspapers, to see how my tastes
have changed over the past three years. Some of the things I marked then, I find myself
discarding now. Some of the stuff that didn't interest me at the time, I'm scanning to save.
This one was on the list then and is still on the list.
Trim the meat and cut into 3/4-inch pieces.
Place the tamarind in a nonmetallic bowl; pour in 1 1/2 cups hot water and let soak at least 1
hour. Work the tamarind with fingers to squeeze out as much pulp and juice as possible.
Strain into a bowl and set aside. Discard the residue.
Heat a dry skillet over medium heat. Add the chile peppers, cinnamon sticks, cloves,
coriander seeds, cumin seeds, mustard seeds and black peppercorns; roast the spices,
stirring and shaking the skillet constantly, until the coriander, cumin and chile peppers turn
several shades darker, and all the spices release their fragrance. This will take 3 to 4
minutes, Transfer to a bowl and let cool. Grind the spices in a spice grinder and set aside.
Put the ginger and garlic in a medium-sized non metallic bowl with the vinegar. Blend in the
ground, roasted spices. Add the meat and mix thoroughly to coat with the spice mixture.
Cover the bowl and refrigerate overnight or up to 48 hours.
Heat the oil in a heavy pan, add onions and cook until they turn reddish brown, 12 to 20
minutes. Add the meat (with its marinade) in two batches, stirring and searing the pieces
over medium-high heat. Reduce heat to medium and cook, stirring frequently, until almost all
the liquid evaporates and fat separates from the mixture. You will see small pools of fat on
the surface.
Stir in the tamarind and some salt; cover and simmer until the meat is very tender, about 1
hour. Check the water content from time to time, and add 1/4 cup hot water once or twice.
Serve hot with steamed rice.
NOTE: Tamarind is found in cake form at Indian markets.
San Francisco Chronicle, 12/7/88.
------------------
Goanese Fiery Duck Curry In Vindaloo Sauce
Recipe By :
Categories : Chicken Poultry

-------- ------------ --------------------------------
6 dried red chiles -- stemmed
broken
1/2 cup distilled white vinegar
1/2 piece peeled fresh ginger
1 4 pound duck -- quartered
skinned
1 teaspoon salt -- or to taste
1 cup water
2 teaspoons sugar
2 tablespoons cilantro or parsley, minced
Goa has developed its own cuisine and vindaloo is one of its main creations. Two important
features of vindaloo are the technique of marinating meat in vinegar and the use of fiery
spices. Although I have reduced the number of chiles, 4 more may be added if a hotter dish
is desired. Cornish hens may be substituted for duck. Soak chiles in vinegar for 15 minutes.
Add garlic and ginger and blend into a puree. Scrape mixture into a small bowl. Add cumin,
coriander and cinnamon and mix thoroughly. Coat duck pieces well with spice paste. Cover
and refrigerate for at least 2 hours.
Heat oil in a large Dutch oven over medium-high heat. Add duck pieces and brown on all
sides. Add salt, water, sugar and any remaining spice puree. Bring to a boil. Cover and
simmer, stirring occasionally, until duck is tender, about 1 hour. Skim off all fat. Transfer
duck to a heated platter, pour sauce over, and garnish with minced cilantro.
------------------
Gobhi Ki Sabja (Curried Cauliflower)
Recipe By : Cooking with Curry - Renu Arora

*Indian

-------- ------------ --------------------------------
1 1/2 pounds cauliflower -- cut into florets
salt to taste
In a heavy saucepan, heat oil and fry cumin seeds over moderate heat until seeds start to
burst. Add cauliflower and all the spices (except garam masala). Add salt and mix well.
Cover and cook for about 15 minutes on medium heat. Add garam masala and cook for
another 10-15 minutes.
------------------
Gobhi Mung
Recipe By : Julie Sahni, "Classic Indian Cooking"


-------- ------------ --------------------------------
1 cup yellow split mung beans
2/3 cup finely chopped onions
3 medium potatoes -- peeled and
-- quartered
1/3 small head cauliflower -- cut into florets
1 tablespoon salt
12 tablespoons ghee
2 green chiles -- seeded and minced
1/2 teaspoon red pepper
Wash mung beans. Put in a deep pot with onions, ginger, garlic, turmeric and 3 cups water.
Bring to a boil and simmer for 15 minutes. Add potatoes, cauliflower, salt and another 2 cups
water. Cook for 15 minutes. Heat ghee over high heat, when very hot, add cumin seeds and
fry until they turn dark brown. Add chiles and red pepper and stir briefly. Pour contents into
the stew. Add lemon juice and coriander leaves. Mix well. Serve with plain cooked rice.
------------------

Gobhi Shorba (Cauliflower Soup)


-------- ------------ --------------------------------
1 liter milk
50 grams cashews -- finely chopped
1 tablespoon butter
2 cups water
1/4 kilogram cauliflower flowerets -- cut into cubes
1 tablespoon sugar
salt -- to taste
freshly ground black pepper -- to taste
1. Heat cauliflower, cashews, water and milk over low flame for 15-20 min. Let it cool.
2. Blend the mixture.
3. Add salt, sugar and pepper.
4. Boil the mixture. Stir in the butter near boiling point.
5. Serve immediately garnished with coriander leaves.
------------------
Gobi Aloo
Recipe By :

-------- ------------ --------------------------------
1/2 kilogram cauliflower -- cut into medium
-- sized flowerettes
3 big potatoes -- cubed
1 teaspoon haldi
salt to taste
2 tablespoons ghee
sliced green chillies and chopped
-- coriander leaves
-- for garnishing
Heat ghee in a kadai and fry the onion till light brown. Add cauliflower and potatoes and fry
for 5 minutes. Add tomatoes and all masalas and salt to taste. Cover and cook on a slow
fire till vegetables are done. Garnish and serve hot.
------------------
Gobi Aloo (Cauliflower And Potatoes) - 1
Recipe By :

-------- ------------ --------------------------------
1 cauliflower -- cut into florets
4 potatoes -- diced
1/4 cup oil
2 teaspoons ginger garlic paste
2 tomatoes
ginger -- julienne
coriander leaves -- for garnish
Heat oil and sauté cumin seeds until they splutter. Add garlic and ginger, stir and add
potatoes.
Add turmeric, cumin, coriander, chile powders, and stir again. Add tomatoes and simmer for
about 5 minutes. Add cauliflower and stir on high heat for a few minutes.
Lower heat, cover and let simmer for about 15 minutes until potatoes and cauliflower are
cooked and moisture has evaporated.
Sprinkle garam masala powder. Garnish with ginger julienne and coriander leaves.
------------------
Gobi Aloo (Cauliflower And Potatoes) - 2
Recipe By :
*Indian

-------- ------------ --------------------------------
1 large cauliflower
3 medium sized potatoes
1/2 large onion sliced thinly in long slices
2 pods cardamom -- (2 to 3)
1 bayleaf
3 cloves
Start boiling the potatoes in a saucepan. Let them boil for at least 15 minutes. After they are
done, turn off the heat and let them stand in the water.
Cut the cauliflower into small bite sized pieces (roughly 1" cubes), throwing away most of the
stem pieces. Wash and drain in a collander.
While the potatoes are cooking, heat the oil in a wide skillet until it is very hot. Add the
mustard seeds and wait until they start popping. Add bay leaves, cardamom and cloves.
Mix around for a while and then add onions. Wait until the onion starts to turn before adding
the rest of the spices (except for turmeric).
Put the cauliflower in the skillet and fry in the oil and spices for 2 minutes. While the
cauliflower is frying, cut up the potatoes into bite sized pieces and add to the skillet. Add
turmeric and stir.
Continue stirring the vegetables under medium heat for another couple of minutes. Add 1/2
cup of water and reduce heat to low. Cover skillet and let cook for 5 minutes.
Check tenderness of vegetables. If they are still too hard, add another 1/4 cup of water and
cover again for 5 minutes.
Salt to taste and serve.
This recipe livens up ordinary cauliflower and potatoes into something quite different. The
recipe shown here has spices that are not necessary (like cloves and cardamom) or at least
that's not how mom made it at home, however it adds a nice touch.
------------------
Gobi Dal (Lentils With Cauliflower)
Recipe By :
Categories : Coconut Dals
Dressings Vegetables
Beans *Indian

-------- ------------ --------------------------------
1/2 pound masoor dal -- (pink lentils)
1 small cauliflower
1/2 cup ghee or oil
1 teaspoon ground chili
2 teaspoons freshly ground black pepper
1/2 tablespoon ground cumin
1/2 lemon -- juicd
2 1/2 cups chicken broth
2 ounces desiccated coconut
1/2 tablespoon flour
1 teaspoon salt
4 ounces raw cashew nuts
Wash the Lentils well and drain. Heat the Ghee or Oil in a large saucpan and fry the
Onions. When they soften add the Chili, Pepper, Cumin, Coriander, and Turmeric. Stir in
well and cook for 30 seconds or so. Add the Lentils. Stir well to ensure that each grain is
coated and add the Lemon Juice. Cut the Cauliflower into small florets and add to the pan.
Add the Chicken Stock and the Coconut. Bring to the boil and simmer for 20 minutes. Mix
the flour with some of the liquid to form a smooth paste and stir into the saucepan. Add
the Salt and Cashews. Cook a further 5-10 minutes until the Lentils have formed a thick
sauce. This dish is a complete meal in itself when served with plain boiled rice.
------------------
Gobi Dal - Lentils With Cauliflower
Recipe By :
Curry Cheese And Eggs
*Indian
-------- ------------ --------------------------------
1 small cauliflower
1/2 cup ghee or oil
1 tablespoon ground chili
2 1/2 cups vegetable broth -- or water
1/2 tablespoon flour
1 tablespoon salt
4 ounces raw cashew nuts
Wash the lentils well and drain. Heat the ghee or oil in a large saucpan and fry the onions.
When they soften add the chili, pepper, cumin, coriander, and turmeric. Stir in well and cook
for 30 seconds or so. Add the lentils. Stir well to ensure that each grain is coated and add
the lemon juice. Cut the cauliflower into small florets and add to the pan. Add the stock and
the coconut. Bring to the boil and simmer for 20 minutes. Mix the flour with some of the
liquid to form a smooth paste and stir into the saucepan. Add the salt and cashews. Cook a
further 5-10 minutes until the lentils have formed a thick sauce. This dish is a complete meal
in itself when served with plain boiled rice.
------------------
Gobi Gajar
Recipe By :
Beverages *Indian

-------- ------------ --------------------------------
2 ounces oil
1 onion -- sliced
1 pound cauliflower -- broken into florets
4 ounces frozen peas
4 ounces carrots -- in strips
1 teaspoon turmeric
salt
Heat oil in a large pan, add cumin seeds and fry until they crackle. Add onion and fry until
browned. Reduce heat and add remaining ingredients. Stir well, cover and cook in own
juices over low heat for 30-40 mins..
This recipe is from a British cookbook which I bought in Saudi Arabia called "Hamlyn All
Colour Indian Cookbook". It's my all time favorite do-it-myself recipe.
------------------
Gobi Ka - Gingery Cauliflower Soup


-------- ------------ --------------------------------
1 medium onion -- peeled and chopped
1 1" piece fresh ginger -- peeled and slivered
2 medium potatoes -- peeled, cut in 1/3"
-- cubes
1/2 pound cauliflower florets
1 1/4 quarts chicken stock
salt if needed
2/3 cup heavy cream
Set the oil over medium-high heat in a good-sized saucepan. When hot, put in onion, ginger
and garlic. Stir-fry for about 4 minutes or onion is somewhat browned. Put in cumin,
coriander, turmeric, and cayenne.
Stir once, put in potato, cauliflower and chicken stock. Stir and bring to boil. Cover and turn
heat to low; simmer gently for 10 minutes or until potatoes are tender. Put soup into a
blender and blend or use a hand blender to pur‚e. Add cream and reheat gently.
------------------
Gobi Manchurian
Recipe By :

-------- ------------ --------------------------------
1 medium cauliflower clean and broken into big
-- florettes.
1 small bunc spring onoin finely chopped
2 teaspoons ginger finely chopped
1 teaspoon garlic finely chopped
1/4 cup plain flour
2 red chillies -- dry
3 tablespoons oil
1 1/2 cups water
1 tablespoon milk
Boil the florettes for 3-4 minutes in plenty of water, to which a

tablespoon of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tablespooncornflour, adding 1/4

teaspoon each of ginger and garlic and red chilli powder and salt to
taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep
aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli
and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tablespoon cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.
Variations:
Dry manchurian can be made by omitting the gravy.
Make florettes as above and instead of adding water as above, add fried
florettes, spring onions and soya sauce at this stage.
Sprinkle 1 teaspoon cornflour on the florettes and stirfry for 2 minutes.
Serve piping hot with toothpicks or miniforks and chilligarlic sauce or

tomato sauce.
Same procedure for veg. manchurian (with gravy or dry), but instead of
using only cauliflower, use finely chopped minced vegetables and bind with
some cornflour or bread crumbs and make small lumps the size of a pingpong
ball.
Fry as above and proceed as above.
Makes for: 6
------------------
Gobi Paratha
Recipe By : "Cooking the Punjabi Way" by Aroona Reejhsinghani


-------- ------------ --------------------------------
3 cups flour
1 1/2 cups finely grated cauliflower -- (or)
steamed cabbage
2 tablespoons ghee
1 bunch sliced coriander leaves
1 piece ginger -- (1/2 inch), minced
few sliced mint leaves
salt
chile powder
Mix together salt and flour. Rub in ghee, then add enough water to make a stiff dough. Mix
together the rest of the ingredients. Divide the dough in lemon-sized balls. Then roll out
each ball into a not too thin disc or a chapati on a floured board. Spread the cauliflower
mixture on one round chapati and cover with another round chapati. Seal the edges nicely,
sprinkle a little dry flour on top, then roll out the paratha as thinly and as roundly as you can,
being careful not to break it. Grease a smoking tava or a griddle with ghee and place the
paratha over it. When the undersize [sic] turns a little golden colored, apply ghee on the top
and turn over. Press gently and cover this side also with some ghee. Keep turning and
applying a little ghee until the paratha turns golden colored.
Serve it piping hot with a tablespoon of butter and a bowl of seasoned curds.
------------------
Gol Gappa Or Pani Poori
Recipe By :

-------- ------------ --------------------------------
250 grams gol gappa
125 grams black chickpeas
100 grams steamed bean sprouts -- optional
(lentils should just begin to sprout)
125 grams boiled potatoes -- coarsely mashed
1 bunch mint leaves
salt -- to taste
6 tablespoons pani poori masala
mint chutney
tamarind chutney
Gol gappa can be bought from Indian supermarkets or chaat shops in bags ready to be filled.
It is very tedious to make them at home, as they need to be fully puffed up.
If pani poori masala is not available, mix 1/4 tsp chile powder, 1 tsp cumin powder, 1 tsp kala
namak, 1 tbsp tamarind pulp and a pinch of salt.
Grind the mint and coriander leaves into a paste. Mix pani poori masala in 2 liters of cold
water. Add mint and coriander paste and the ice cubes.
Wash chick peas and soak overnight. Next day, boil in a pan or pressure cook with water
and salt until soft. Drain and keep aside.
Add salt, chile powder to the potatoes and mix in the chick peas and the bean sprouts, if
using.
Make a hole on one side in each gol gappa, and fill it with a teaspoon of the potato mixture.
Top with a little mint and tamarind chutney.
To eat, dip each gol gappa into the prepared water and eat.
For a party, place the filled gol gappas on a serving dish. Serve the prepared water in a
large container. The guests would pour the water into individual serving bowls, dip the gol
gappas and eat.
------------------
Golden Zucchini - Balti
Recipe By :
*Indian

-------- ------------ --------------------------------
1 yellow zucchini
1 onion
1 yellow or orange pepper
2 small red or yellow tomatoes
1 clove garlic
1/4 teaspoon chopped chiles -- (dried)
1 small cayenne chile
1 cup Balti sauce
1/2 cup white wine -- or
vegetable oil for frying
Scrub all vegetables and dry. Heat oil in karahi. Sauté onions until transparent: add
turmeric, garlic and chopped dried chiles, and sauté for another minute (be careful not to let
the garlic scorch), then remove onions and garlic and set aside. Reheat oil slightly. Slice
half the zucchini into rounds: chop the rest into "matchsticks". Slice and roughly chop the
tomatoes: seed and chop the peppers and chile.
Quickly stir-fry all these vegetables for about two minutes or until partially cooked: add the
onions and garlic again, then the Balti sauce. Cook for about 5-10 more minutes until you
like the consistency. If you like, add white wine or vegetable stock and cook a little longer
until sauce reduces thick again. Serve in karahi with naan bread, or (if you're feeling
pedestrian) on a plate, with rice.
------------------
Gongura Chicken
Recipe By :

-------- ------------ --------------------------------
50 grams chicken
salt to taste
75 grams oil
2 teaspoons khus khus seeds powder
20 sm bunch gongura leaves
cilantro for garnishing
Cut the chicken into small pieces. Heat oil in a pan, fry onions until golden brown. Add
ginger-garlic paste, chile powder and fry for some more time. Add chicken pieces, salt and
cook 15 minutes. While it is cooking, add khus khus powder, garam masala, cumin seeds
and coriander seeds. Fry green chiles and gongura leaves in a separate pan and make a
thick paste in a blender. Add this paste to the chicken pieces and cook for another 10
minutes. Garnish with cilantro leaves.
------------------
Good-Ol' Gulab Jamuns
Recipe By :

-------- ------------ --------------------------------
2 1/2 cups dry milk
1/2 cup flour
1 pinch baking soda
3 cups sugar
5 1/2 cups water
4 cardamom
2 tablespoons oil
Mix milk powder, all-purpose flour and baking soda in vessel. Add whipping cream and
knead well. Make sure the dough is soft and easy to knead (add milk if needed). Leave for a
few minutes.
Make the sugar syrup: Add sugar to the water. After the solution starts to boil, reduce the
heat and let it boil for 4-6 mins. Add powdered cardamon and keep the syrup aside.
Heat oil. Meanwhile, roll the dough into round or oval shaped "jamuns". Fry the jamuns until
brown and dip them in the sugar solution.
------------------
Gotsu
Recipe By : Shyamala Parameswaran


-------- ------------ --------------------------------
1 medium eggplant
1/2 tablespoon tamarind paste
2 tomato -- diced
6 hot green chiles -- slit and chopped
curry leaves
1 tablespoon mustard
garlic -- optional
salt -- to taste
3 tablespoons oil
Chop the eggplant into very tiny pieces. Heat oil, add mustard seeds, when popping add
curry leaves, chiles, onions and fry till onions become translucent. Add tomatoes and
eggplant and fry for another five minutes. If using tamarind paste add a cup and half of
water, or pour equal quantity of extract from fresh pulp. Throw in the turmeric, salt and
garlic. Let it simmer for a while until eggplant becomes really soft and is barely able to retain
its shape. Remove from heat.
Tomato-Onion Gotsu: More tomatoes can be substituted instead of the eggplant for a
tomato-onion gotsu. Add more chillies if necessary.
------------------
Gram Curry (Pattholi)
Recipe By : Delicious Recipes From Andhra By Karuna


-------- ------------ --------------------------------
1 cup broken peeled green gram dal
2 green chiles
1/2 teaspoon bengal gram dal
1 stem curry leaves
5 tablespoons oil
1 pinch asafetida
salt -- to taste
1. Soak the green gram for 3 hours. Grind with 1/4 cup water. Add green chiles, 1 tsp.
cumin seeds and salt and grind again.
2. Fry bengal gram dal, mustard seeds, 1/2 tsp. cumin seeds, curry leaves and asafetida.
Add green gram mixture to the frying pan. Cook on low heat. Keep stirring so it does not get
burnt. Add chile powder. Stir. Remove when dry.
This curry is an unusual accompaniment with chapatis or rice.
------------------
Gram Flour Chutney (Senaga Pacchadi)

*Indian

-------- ------------ --------------------------------
2 tablespoons -- ¥
1 tablespoon tamarind juice
1 green chile
1 tablespoon oil
1 pinch asafetida
1/2 teaspoon salt
1. Mix gram flour in a quarter cup of water. Add chile powder, salt, yogurt, tamarind juice
and cook. Stir until slightly thick.
2. Chop green chile finely. Add. Stir.
3. Fry mustard seeds, cumin seeds and asafetida. Add as seasoning. This chutney is a
tasty accompaniment to idlis, dosas, chapati, etc.
------------------
Gramflour Yogurt Stew (Majjiga Pulusu)


-------- ------------ --------------------------------
2 cups yogurt -- (1 day old)
1 pinch turmeric
1 stem curry leaves
1 small piec ginger
2 green chiles
1 teaspoon oil
1 pinch asafetida
200 gram pumpkin -- (or any other
-- vegetable)
1 tablespoon -- ¥
salt -- to taste
1. Boil vegetables until firm and cooked.
2. Beat the yogurt. Mix the gram flour in it, without lumps.
3. Add turmeric, salt, chile powder, curry leaves and a cup of water to the yogurt.
4. Cook. Allow it to thicken, stirring it all the while, to stop it from boiling over. Simmer on
low heat. Remove after it is well blended.
5. Fry mustard seeds, cumin seeds and asafetida. Season.

------------------
Grape Mocktail
Recipe By :

-------- ------------ --------------------------------
3 cups black grapes -- (preferably
-- seedless)
1/2 cup sugar
salt to taste
pepper to taste
4 glasses chilled water
Clean and boil grapes in a cup of water.
Simmer for 2 minutes after boil is reached.
Cool to room temperature.
Add sugar and blend in mixie till smooth.
Strain to remove skins, etc.
Add chilled water to the pulp.
Add salt and pepper .
Beat with an electric beater till frothy.
Serve in tall glasses.
Note: Add soda instead of water if desired
Making time: 20 minutes (except cooling time)
Makes: 4-5 glasses
------------------

Green All-Purpose Chutney
Recipe By :

-------- ------------ --------------------------------
15 green chillies
1/2 cup coriander
1/2 lemon
1 tablespoon sev or potato wafers crushed
1/2 teaspoon jaggery
salt to taste
1 teaspoon oil
1 clovette garlic
Put all the ingredients , except oil and asafoetida , in a small mixie.
Heat the oil and add the asafoetida and put in the mixie.
Run the mixie till a smooth chutney is obtained.
Try using no water or as little as possible to make the chutney keep

longer.
Add water as and when required.
Store in a clean glass bottle.
Note: Sev is a fried Indian snack made of gramflour.
Makes 1/2 cup chutney
Shelf life: 1 week (refrigerated)
------------------
Green Beans With Mustard Seeds
Recipe By : Mira Advani

-------- ------------ --------------------------------
1/3 cup oil
2 teaspoons grated ginger root
2 serrano chiles -- finely chopped
2 pounds green beans -- cut in 1/2" pieces
1 dashes sugar
freshly grated coconut
mint leaves
cilantro leaves
Heat oil in nonstick skillet over medium heat. Add mustard seeds. Cover and fry until seeds
cease popping, about 1 minute.
Add onions, ginger and chiles and saute until onions are slightly browned, 2 to 3 minutes.
Add green beans, turmeric, curry leaves and salt to taste and stir well. Lower heat. Cover
and cook until beans are tender-crisp, about 5 minutes. Add sugar and sprinkle with lemon
juice.
Turn into serving bowl and garnish with coconut, mint and cilantro leaves.
------------------
Green Beans With Onion Paste
Recipe By :

-------- ------------ --------------------------------
1 1/2 pounds green beans
a piece of ginger -- about 1 inch,
-- minced
1 medium tomato -- coarsely chopped
10 tablespoons oil
1 whole dried red peppers -- (1 to 2)
1 teaspoon salt
***GARNISH***
1 tablespoon finely chopped cilantro
Slice beans into rounds about 1/8 to 1/4 inch thick. Put the onion, garlic, ginger, tomato, and
turmeric in a blender and blend to a smooth paste. Put 6 tablespoons oil in skillet, heat it.
Pour in mixture from blender and fry for about 5 minutes, stirring all the time, adding a
teaspoon of warm water if and when it starts to stick at the bottom. Now put in the coriander
and cumin and continue frying another 5 minutes, again adding a teaspoon of warm water if
necessary to prevent sticking. In another skillet, heat the remaiining tablespoons of oil over
medium flame. When hot put in the whole cumin and mustard seeds. After 10 seconds, add
the whole red peppers. Stir once, and as the peppers darken and the seeds begin to pop,
put in the sliced green beans. Now scrape up all the mixture from the first skillet and add it to
the beans. Fry the beans on medium flame for 5 minutes, stirring all the time. Turn heat to
low, add the salt and lemon juice, and let the beans cook covered, stirring now and then, until
they are tender (about 35 minutes). If the beans stick to the skillet add 1 tablespoons of
water, stir, and keep cooking. These can be cooked in advance and reheated over a low
flame. Serve in a warm dish and sprinkle finely chopped cilantro over. serves 4-6
------------------
Green Gram Dosa (Pesarettu)


-------- ------------ --------------------------------
1 cup peeled green gram dal -- broken
3 green chiles
3 red chiles
4 onions
1 pinch asafetida
1 small piec ginger
salt -- to taste
1. Soak gram dal in water for 3 hours. Clean thoroughly. Strain out the water.
2. Grind with red chiles, 2 green chiles, cumin seeds and salt.
3. Chop onions, ginger, asafetida, coriander leaves and a green chile. Fry lightly.
4. Use the dough to make dosa. Fill the dosa with onion filling. Fold it.
------------------
Green Khichidi
Recipe By :

-------- ------------ --------------------------------
1 cup green moong dal
1/2 cup rice -- up to 3/4, up to
1 tablespoon ghee
salt to taste
Wash both dal and rice together. Soak for an hour in salted water. Add half the turmeric.
Pressure cook dal with half the water. It gets done in about 4 whistles.
Transfer to a large saucepan, add remaining water, turmeric, ghee and add more salt if
required.
Cook while stirring, till the khichidi is thick and well mixed. Mash a little if desired.
Serve hot with more ghee (optional) and kadhi.
------------------
Green Masala Paste
Recipe By :

-------- ------------ --------------------------------
1 teaspoon fenugreek seeds -- ( soak in water
-- overnight )
2 tablespoons fine chopped fresh ginger
40 grams fresh mint
40 grams fresh coriander leaves
10 milliliters vinegar
3 teaspoon salt
10 milliliters vegetable oil
5 milliliters sesame oil
Fenugreek will swell and go slippery to touch. Strain them, discard water. Puree all the stuff
in blender, leaving out the oils. Heat oils in frying pan, and cook the puree to remove the
water content ( about 5 mins ). Stir or it will splatter! It should go thick. Leave off the heat for
3-4 mins and oils should come to the surface. It's cooked then. Bottle in sterilized jars.
------------------
Green Pepper Curry
Recipe By :

-------- ------------ --------------------------------
2 large green pepper
1 tablespoon coconut flakes
1 teaspoon khus khus (poppy seeds)
1 bunch fresh coriander leaves
2 small tomatoes
2 onions
2 tablespoons oil
1 sm piece vadium
1. Cut the green peppers, onion and tomatoes lengthwise
2. Grind chile powder-powder, turmeric, dhania powder, coconut and poppy seeds.
3. Heat oil and add vadium
4. When vadium turns brown add onions and fry for 4 minutes.
5. Add tomatoes and fry for 2 minutes.
6. Add green pepper and masala
7. Add coriander leaves
8. Cook on low heat (should take around 15 minutes)
Recipe By: Somesh Rao
------------------
Green Shrimp Curry
Recipe By :

-------- ------------ --------------------------------
2 pounds shrimp
3 cloves garlic
1 1/2 inch pie ginger
2 green onions -- roughly cut
2 green chilies -- seeded and chopped
3 tablespoons oil
1 cup unsweetened coconut cream or milk
1 cup cilantro leaves
1. Peel the shrimp, leaving tails intact. Slit open along the back and remove the dark vein.
2. In a food processor grind the garlic, ginger, green onions and chilies to a paste with the
oil.
3. Transfer to a medium-sized pan and cook for 2 minutes. Add the ground coriander,
fennel and mustard seeds and coconut cream and cook for 3 to 4 minutes. Add 1/2 cup
water to the garlic and spice mixture, cook uncovered over a medium heat for about 4
minutes.
4. Add the shrimp and cook stirring until shrimp are just tender and turn pink. Chop the
cilantro, stir in and serve immediately with rice.
------------------
Green Soybean Salad
Recipe By : Indiana Soybean Board http://soyfoods.com/recipes/


-------- ------------ --------------------------------
2 cups fresh green soybeans
1/2 cup finely chopped celery
1/4 cup chopped green pepper
1/3 cup lowfat french dressing
In a large bowl, combine the soybeans, celery, green pepper, tomato and dressing; toss.
Serve the salad on a bed of lettuce. Yield: 4 servings.
REF: (C) 1997 Indiana Soybean Board (800) 735-0195
------------------
Green Tandoori Marinade
Recipe By :
Categories : Tandoori Spinach
*Indian

-------- ------------ --------------------------------
2 tablespoons veg. oil
2 tablespoons fresh lemon juice -- ( or bottled )
2 green chiles -- chopped ( optional )
3 tablespoons fresh mint leaves -- chopped
3 tablespoons fresh coriander leaves -- chopped
3 tablespoons green masala paste
1 teaspoon cumin seeds -- roasted and ground
1 teaspoon garam masala -- ( see link )
1/2 teaspoon salt
4 ounces milk
Put yogurt, oil, lemon, garlic, chiles, leaves and paste into blender and pulse until smooth.
Add remaining stuff, except milk, and pulse again. Add enough milk until mix is easy to pour.
Color should be creamy dark green. Put in fridge until needed.
------------------
Green Toffees


-------- ------------ --------------------------------
20 grams peas
200 gram green gram
500 gram french beans -- finely chopped
1 bunch methi leaves -- chopped
1 bunch spinach leaves -- chopped
few sprigs coriander leaves -- finely chopped
few sprigs mint leaves -- chopped
1/2 teaspoon coriander & cumin powder
salt -- to taste
oil -- as required
Grind the peas and green gram to a thick paste. Mix the french beans and methi leaves
together.
Add masala powders, ginger-garlic paste and salt and mix well. Stir in the gram-pea mixture
and mix well.
Shape this mixture into small balls and steam them. Place each steamed ball on a spinach
leaf, roll it well and fry in hot oil.
------------------
Grilled Chicken Skewers (Tandoori Murghi) (India)

Chiles Tandoori

-------- ------------ --------------------------------
***FOR MARINADE***
3 whole cloves
1/4 cup plain whole-milk yogurt plus 2 tbsp.
-- -- (preferably middle
-- eastern)
3 tablespoons garlic -- , chopped
3 tablespoons peeled fresh gingerroot -- , chopped
1 1/4 teaspoons chili powder -- (preferably new
-- mexican)
1 1/4 teaspoons paprika
1 teaspoon salt
***FOR SKEWERS***
1 pound boneless skinless chicken breasts
36 7 inch bamboo skewers
***ACCOMPANIMENTS***
zucchini raita
lime wedges
In an electric coffee/spice grinder finely grind cumin seeds and cloves.
In a blender blend ground spices with remaining marinade ingredients until smooth.
MARINATE CHICKEN: Cut chicken breasts crosswise into 1/4-inch thick strips and in a large
sealable plastic bag combine with marinade. Seal bag, pressing out excess air, and turn bag
several times to coat chicken well.
Marinate chicken at least 1 day and up to 2. PREPARATION:
White chicken is marinating, soak skewers in water at least 1 hour. Prepare grill (or preheat
oven to its highest temperature, 500 to 550 degrees F.)
Oil grill rack (or lightly oil a shallow roasting pan large enough to hold the skewers in one
layer.)
Remove skewers from water and pat dry. Thread 1 piece chicken lengthwise onto each
skewer and grill on an oiled rack set 5 to 6 inches over glowing coals, turning over once, until
just cooked through, about 5 minutes. (Alternatively, in a lightly oiled shallow roasting pan
arrange skewers in one layer and roast in middle of oven.)
SERVE skewers with raita and lime wedges.
------------------
Grilled Skewered Lamb (Boti Kabab)
Recipe By :
Categories : On-The-Grill Dressings
Lamb *Indian

-------- ------------ --------------------------------
2 pounds boneless leg of lamb -- cut into 1-1/2-inch
cubes
2 tablespoons salt
1/4 cup yogurt
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped ginger
Place the lamb pieces in a deep bowl and sprinkle it with the cumin, turmeric, and salt,
turning them to coat evenly. Add the yogurt, onions, cilantro, ginger, and garlic and toss until
well blended. Marinate the lamb overnight in the refrigerator.
Prepare barbecue grill. Remove the lamb from the marinade and string pieces on long metal
skewers. Grill approximately 3" from hot, white coals, turning occasionally, for approximately
10 to 20 minutes. Lamb should be cooked to your taste.
To serve, sprinkle with garam masala.
------------------
Ground Chicken Or Turkey With Peas (Murghi Ka Keema)

Beef Vegetables
Beans *Indian

-------- ------------ --------------------------------
-----
1 1" stick cinnamon
4 cardamom pods
2 bay leaves
-----
1 small onion -- chopped (~4oz)
-----
-----
2 teaspoons peeled -- finely grated fresh
-- ginger
-----
1 1/2 pounds ground chicken or turkey
-----
6 ounces fresh or frozen peas -- lightly cooked (6
to 7)
1/2 teaspoon salt -- (1/2 to 3/4)
Put the oil in a wide pan and set over medium-high heat. When the oil is hot, put in the
cinnamon, cardamom, and bay leaves. Stir for a few seconds. Put in the onion. Stir and fry
until the onion pieces turn brown at the edges. Put in the garlic and stir for a few seconds.
Put in the ginger and stir for another few seconds. Now put in the chicken (or turkey). Stir
and fry until all the lumps are broken up. Now put in all the remaining ingredients. Stir to mix
and cook for another 2-3min, stirring as you do so. Note: The whole spices - bay leaves,
cinnamon stick, and cardamom pods - are not meant to be eaten. Serves 3-4
------------------
Groundnuts And Greens In Spicy Sauce


-------- ------------ --------------------------------
***FOR THE SALAD***
1/2 cup groundnuts, boiled
100 gram spinach
(cut into bite-sized pieces)
100 gram lettuce
(cut into bite-sized pieces)
***FOR THE SPICY SAUCE***
1 cup fresh curd, beaten
2 tablespoons chilli-tomato sauce
1 dashes capsico sauce
salt -- to taste
Spinach, lettuce and boiled groundnuts tossed in a curd sauce dressing.
Put all the greens and groundnuts in a bowl and refrigerate till serving time to retain the
crispness.
Prepare the sauce by mixing all the sauce ingredients. Toss the salad into the spicy sauce
at the time of serving.
------------------
Gugra (Cabbage Rolls)
Recipe By :
*Indian

-------- ------------ --------------------------------
***FOR THE DOUGH***
250 grams whole-meal flour
2 tablespoons ghee
1/2 teaspoon salt
***FOR THE STUFFING***
4 cups finely chopped or grated cabbage
2 teaspoons raisins
2 tablespoons grated fresh coconut
2 teaspoons sugar
salt -- to taste
***GRIND TO MAKE CHILE-GINGER PASTE***
Preparation time: 40 minutes Cooking time: 20 minutes Makes 25 rolls
For the dough:
Mix the flour, ghee, and salt. Add enough water to make a semi-stiff dough and knead well.
For the stuffing:
1. Sprinkle salt on the grated cabbage and keep aside for 15 minutes.
2. Add the coriander, raisins, coconut and chile-ginger paste and mix well.
3. Check the taste. Add the lemon juice, sugar and salt, if required.
To fry:
1. Divide the dough into 25 balls and roll out into small rounds. Put the stuffing in the center
of round, gather the edges on top and press well to close the round. Repeat with the
remaining rounds.
2. Deep fry in oil.
------------------
Gujarati Kasundi - Hot Tomato Relish - W. India
Recipe By : Laxmi Hiremath, in the San Francisco Chronicle, 6/24/92


-------- ------------ --------------------------------
1 tablespoon mild vegetable oil
1 1/2 tablespoons slivered garlic
1/2 teaspoon salt
5 medium ripe tomatoes -- blanched,
- peeled -- chopped
This very popular relish is from Gujarat in western India. It makes a wonderful dipping
sauce for finger foods. Heat oil in a medium-size skillet over medium-high heat. Add
mustard and garlic. Cook, stirring, until mixture starts to brown, about 4 minutes. Add
turmeric, cayenne, salt and tomatoes. Stir and cook for 2 minutes. Add vinegar and bring to
a boil. Reduce heat, cover, and simmer until thick, about 10 minutes. Spoon into clean jars
and seal.
Makes 3/4 cup.
Note: Stays fresh for several weeks in a covered jar in the
------------------
Gujarati-Style Green Bean - Madhur Jaffrey


-------- ------------ --------------------------------
1 tablespoon whole black mustard seeds
1/2 hot -- dried red chili, up
-- to 1, up to
coarsely crushed in mortar
1 teaspoon salt
1/2 teaspoon sugar
Trim the beans and cut them into 1-inch lengths. Blanch the beans by dropping them into a
pot of boiling water and boiling rapidly for 3-4 minutes or until they are just tender. Drain
immediately in a colander and rinse under cold, running water. Set aside.
Heat the oil in a large frying pan over a medium flame. When hot, put in the mustard seeds.
As soon as the mustard seeds begin to pop, put in the garlic. Stir the garlic pieces around
until they turn light brown. Put in the crushed red chili and stir for a few seconds. Put in the
green beans, salt, and sugar. Stir to mix.
Turn the heat to medium-low. Stir and cook the beans for 7-8 minutes or until they have
absorbed the flavor of the spices. Add the black pepper, mix, and serve.
Notes: Can prepare the GB's ahead, then finish 15 min before serving.
------------------
Gujerati-Style Cabbage With Carrots (Sambhara)
Recipe By :
Categories : Casseroles Dressings
Vegetables *Indian

-------- ------------ --------------------------------
1/2 pound cabbage
1/2 pound carrots
1/2 fresh hot green chili
1 pinch asafetida
2/3 tablespoon whole black mustard seed
1 hot dried red chili
3/4 teaspoon salt
1/3 teaspoon sugar
2 2/3 tablespoons chopped fresh coriander
Core the cabbage and cut it into fine, long shreds. Peel the carrots and grate them coarsely.
Cut the green chili into thin, long strips. Heat the oil in a wide, casserole-type pot over a
medium-high flame. When hot, put in the asafetida. A second later, put in the mustard
seeds. As soon as the mustard seeds begin to pop, put in the dried red chili. Stir once. The
chili should turn dark red in seconds. Now put in the cabbage, carrots and green chili. Turn
the heat down to medium and stir the vegetables around for half a minute. Add the salt,
sugar and green coriander. Stir and cook for another 5 minutes or until the vegetables are
just done and retain some of their crispness. Ad the lemon juice. Stir to mix. (Remove the
whole red chili before serving to those unfamiliar with Indian foods.)
------------------
Gujerati-Style Green Beans


-------- ------------ --------------------------------
1/2 dried red chili -- (to 1), coarsely
-- crushed
1 teaspoon salt
1/2 teaspoon sugar
Trim the beans and cut them into 1-inch lengths. Blanch the beans by dropping them into a
pot of boiling water and boiling rapidly for 3-4 minutes or until they are just tender. Drain
immediately in a colander and rinse under cold, running water. Set aside.
Heat the oil in a large frying pan over a medium flame. When hot, put in the mustard seeds.
As soon as the mustard seeds begin to pop, put in the garlic. Stir the garlic pieces around
until they turn light brown. Put in the crushed red chili and stir for a few seconds. Put in the
green beans, salt, and sugar. Stir to mix. Turn the heat to medium-low. Stir and cook the
beans for 7-8 minutes or until they have absorbed the flavor of the spices. Add the black
pepper, mix, and serve.
Note: Can prepare the GB's ahead, then finish 15 min before serving.
------------------
Gujrati Dal


-------- ------------ --------------------------------
1 cup mixed dal*
3 medium tomatoes -- cut into wedges
1 small eggplant
(sliced into sticks like French fries)
1 medium zucchini -- (same as above)
1 tablespoon chopped ginger
4 tablespoons ghee
1 tablespoon salt
*Use a mixture of dals, yellow lentils, pink lentils, yellow split peas and yellow split mung
beans.
Wash dal. Place legumes in a bowl and cover with hot water. Soak for 2 hours, drain and
rinse. Put in a large pot with the turmeric, ginger, garlic, chiles and 3 cups water. Boil and
simmer for 45 minutes. Turn off heat and let cool slightly. Puree with a wire whisk. Heat
ghee in a deep pot and add mustard seeds. Fry for 15 seconds. Add cumin seeds and cook
for 10 seconds. Add asafetida and cook for a second or two, then add the tomatoes. Cook,
stirring rapidly, for 3 to 4 minutes. Add eggplant and zucchini and cook for an additional 3
minutes. Add lentil puree and salt and bring to a boil. Reduce heat and cook covered for 20
minutes. Serve over plain rice.
------------------
Gulab Jambu
Recipe By :

-------- ------------ --------------------------------
3/4 bowl self-rising flour
3 tablespoons ghee
1 teaspoon black cardamom seeds
1 bowl milk powder -- ¥
1 cup cold milk -- (to 1 1/2)
oil -- to deep fry
***SYRUP***
2 bowls sugar
2 1/2 bowls water
1/2 teaspoon crushed saffron
1 teaspoon black cardamom seeds
Gulab Jambu is quite a famous Indian sweet, you can usualy get it in most Indian
restaurants. They are the dark spongy balls in a sugar syrup. There are quite a few versions
of Gulab Jambu depending on the region.
The measurement I have given is in bowls as it's the easiest way, you can of course use
cups instead of bowls! It will just give you a measurment in terms of proportions. In India
most people make them out of 'mavo' which is boiled down milk but you can't usualy get it
here so we can use milk powder instead.
Syrup Method:
Put the sugar and the water in a large pan and heat. Once all the sugar is dissolved keep
stirring. The syrup will be done when you can feel it getting sticky and slightly thick. Add the
crushed saffron and the cardamom seeds.
Jambu Method:
Mix all the dry ingredients together, and using a light hand start adding the milk and forming
a soft dough. Add the milk a little at a time, the dough should be soft and mallable not sticky.
Some people say that you should work the dough a good 5/10 minutes and some people say
you shouldn't. Choosing the easy method I didn't. Place the oil to heat. Take a small
amount in your hand about a heaped teaspoon and form it into a nice round ball. The oil
should be hot but not too hot as once we put the little balls in we don't want to burn the
outside and leave the inside uncooked. Gently place the ball into the oil and fry, it should
puff up and become enlarged. Let it cook for a good 3-4 minutes or so until golden brown.
Take out and drain on kitchen paper. Let it cool. To test if the dough is right break the ball in
half the inside should be cooked and spongy. If it's not work the dough a little and add a little
milk if required.
Once all the balls are fried add them to the syrup and let them soak. You can serve them hot
or cold, the longer you leave them in the syprup the more they absorb so when you put it in
your mouth you should get a huge squirt of syrup!
------------------
Gulab Jamoon
Recipe By :
Categories : *Indian Vegetables

-------- ------------ --------------------------------
500 grams khoya
125 grams plain flour
1/4 cup milk
1/4 teaspoon cardomom powder
1 pinch saffron strands
250 grams sugar
ghee to deep fry
Crumble the khoya. Sieve in the flour and soda together.
Mix in the cardomom powder and crushed saffron.
Mix well to form a soft dough. Use as much milk as required for kneading.
Make balls of even size. Makes about 25-30.
Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons.
When they rise up put back on fire and fry till medium brown.
Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass
bowl.
Repeat for all the balls. When done pour the remaining syrup over the jamoons.
Microwave lightly or warn over boiling water before serving.
To make the syrup:
Take the sugar in a heavy pan and add water to just cover the sugar.
Boil and add a tablespoon of milk to separate the dirt. Strain and boil again.
The syrup is done when , while dropping from a spoon it falls in a thin single thread.
Serves: 25-30 helpings
Time required: 1 hr.
Shelf life :2-3 days, (1 week refrigerated)
------------------
Gulab Jamun (Cake-Like Fried Milk Balls In Scented Syrup)

Recipe By : Yamuna Devi

-------- ------------ --------------------------------
2 1/2 cups water
2 1/4 cups sugar
1 tablespoon rose water -- (or)
ghee -- for deep-frying
2 cups instant nonfat dry milk powder
1 1/2 tablespoons self-rising flour
1/2 cup warm milk -- (or), as needed
1 teaspoon ghee or unsalted butter
The dough for this dish takes only minutes to assemble, but the balls must be fried under
carefully controlled temperatures. Some recipes call for more flour, but the less flour in the
dough the better the qulaity of the gulab jamun. This recipe takes time and attention.
1. Combine the water and sugar in a 3 qrt pan over moderate heat and stir constantly until
the sugar is dissolved. Raise the heat and boil for 5 minutes. Remove the pan from the heat
and stir in the rose water or essence and set aside.
2. Pour ghee to a depth of 2 1/2 - 3 inches in any deep-frying vessel at least 10 inches in
diameter. Place over very low heat while making your dough.
3. Brush a plate with a film of oil. Place the milk powder and flour on a sheet of waxed
paper or in a small bowl and mix thoroughly. Combine the warm milk and 1 tsp ghee in a
large mixing bowl. Sprinkle the dry mixture with one hand, stir with the other hand to make a
pliable dough. Working quickly, wash and dry your hands and rub them with oil. Divide the
dough into 24 portions and, exerting pressure, roll each portion between your palms into a
smooth ball. Place the balls on a plate.
4. Raise the heat to moderately low and when the ghee reaches 215 degrees F (102 deg C),
slip in the balls, one by one. They will sink to the bottom of the pan but do not try to move
them. Instead, gently shake the pan to keep the balls from browning on just one side. After
about 5 minutes, the balls will rise to the surface. Now they must be gently and constantly
agitated with a wooden spoon to ensure even browning. After 5 minutes, the temp should
increase to 220 deg F (104 deg C); after 10 minutes to 225 deg F (107 C); after 15 minutes
to 230 deg F (110 C). After about 25 minutes, the balls should be golden brown and the
temp between 245-250 F (118 - 121 C). Remove one ball and slip it into the syrup. If it does
not collapse in 3 minutes, add the remaining balls. Otherwise, fry the balls for about 5
minutes more. The balls should soak in the syrup for at least 2 hours before serving and
may be stored, well sealed and refrigerated, for up to four days. Return to room temp or
warm before serving.
Makes 24 gulab jamuns.
------------------

Gulab Jamun (Rose Sweets)
Recipe By :

-------- ------------ --------------------------------
8 tablespoons full cream milk powder
3 tablespoons self-rising flour
1 tablespoon soft butter or ghee
3 tablespoons water -- (approx.)
ghee or oil -- for frying
***SYRUP***
2 cups white sugar
4 cups water
5 bruised cardamom pods
2 tablespoons rose water -- (or)
few drops rose essence
Sift milk powder, flour, bicarbonate of soda and ground cardamom into large bowl. Rob in
butter or ghee, then add enough water to give a firm but pliable dough which can be moulded
into balls the size of large marble, or into small sausage shapes.
Fry slowly in hot ghee until they turn the colour of unblanched almonds. The frying must be
done over gentle heat. Drain on absorbent paper.
Have ready the syrup, made by combining, sugar, water and cardamom pods and heating
until sugar is dissolved. Put the fried gulab jamun into the syrup and soak until they are
almost double in size, and soft and spongy. Add rose water when they have cooled slightly.
Allow to cool completely and serve at room temperature or slightly chilled.
------------------
Gulab Jamun - 1
Recipe By :

-------- ------------ --------------------------------
1 cup milk powder
3 tablespoons self-rising flour
12 pistachio nuts
oil -- for frying
***FOR THE SYRUP***
425 grams sugar
1/4 lime -- juice of
3 cardamoms
2 teaspoons rose water or 2 drops kewra water -- optional
To make the syrup, bring 2 1/2 cups water to a boil. Add sugar, lime juice, cardamom skins.
Boil on low heat for 20 minutes. Leave to cool. Add rose water or kewra water.
Place the milk powder, flour, cornstarch and soda in a bowl. Pound the cardamom seeds
slightly and add. Mix well. Gradually add 1 tbsp water at a time, adding a total of 3-4 tbsp
water and make a dough. Knead well for 6-7 minutes. It will be little sticky.
Put a little oil on your finger and on the dough. Roll the dough in the bowl and the bowl
should now come clean.
Heal oil in a wok or deep frying pan. First put the fire on high and after 3 minutes reduce it to
the lowest possible. Meanwhile, divide the dough into 12 portions and roll each portion to
make balls 2 cm diameter, and stuff each with a pistachio.
Deep fry the balls over lowest heat for 5-7 minutes, stirring constantly, until they are dark
brown.
Remove and immerse them in the cooled sugar syrup. They will be ready to eat after half an
hour.
Warm them in the syrup (if required) and serve warm.
------------------
Gulab Jamun - 2
Recipe By : TASTE SHOW #TS4609

Categories : *Indian Desserts

-------- ------------ --------------------------------
4 cups vegetable oil
1 cup gulab jamun mix -- (available in
-- Indian grocery stores)or
-- 1/2 cup flour, 1/2
-- cup powdered milk
-- solids and 1
-- teaspoon baking
-- powder, plus extra
-- flour for rolling
-- dumplings
1/4 cup ice water -- up to 1/2
ghee -- for rolling
-- dumplings
1 cup sugar
1/4 cup cardamom pods -- crushed
2 tablespoons rosewater -- up to 3
4 mint sprigs -- for garnish
In a deep-fryer heat 4 cups oil to 375F over medium-high heat.
On work surface mound Gulab Jamun mix and make a well in center. Add water to center, a
little at a time. Using your hands, work enough water into mix to form a soft and slightly
sticky dough. Add more water or extra flour to dough as needed. Knead lightly until dough
comes together.
Pull off walnut-sized pieces of dough and roll them in a little flour until rounded.
Working in batches, add dough to hot oil and fry, turning several times until golden brown,
about 3 minutes. Use a slotted spoon to scoop out dumplings and drain on paper towels.
Meanwhile, in a saucepan heat sugar with 1 cup water over medium heat, stirring until sugar
dissolves. Lower heat to simmering, add cardamon pods and gently simmer 3 minutes. Add
rosewater. When all dumplings are fried, add them to syrup and simmer gently. Turn
dumplings, spooning syrup over them, about 5 minutes or until they are puffed and glazed.
Allow to cool slightly before serving. Serve 3 dumplings with a little syrup spooned over,
garnished with fresh mint.
Yield: 4 Servings
------------------
Gulab Jamun - Chefnet
Recipe By : Chefnet

-------- ------------ --------------------------------
70 grams cottage cheese -- (paneer)
3 grams baking soda
2 grams cardamom powder
60 grams flour
500 gram khoya -- (dried milk)
500 milliliter oil -- for frying
25 grams pistachios -- (blanched, skinned),
-- chopped
1 gram saffron -- (1/4 tsp) dissolved
-- in -
15 milliliters milk
1 kilogram sugar -- (5 cups)
500 milliliter water -- (2 1/2 cups)
A sweet made from cottage cheese .
METHOD
1. In a bowl break up the khoya, mix the paneer and rub the mixture to a fine creamy
texture.
2. Sieve the flour and baking soda together, mix with the khoya mixture and knead to a soft
dough.
3. Divide the dough into 20 equal-size balls and cover with a moist cloth.
4. In a pan boil together the water and sugar, removing the scum from time to time. Cook on
low heat until the syrup has one-thread consistency.
5. In a bowl combine the chopped pistachios, saffron dissolved in milk and cardamon
powder into a thick paste. Divide the paste in 20 small balls.
6. Insert each ball into one of the paneer dumplings and seal and make balls.
7. Heat the oil in a pan. Fry the dumplings over very slow heat, till they are golden in color.
Remove them from the oil with a slotted spoon and immediately transfer into the sugar syrup.
Leave in the syrup for at least 1-2 hours.
TO SERVE
Serve hot with the syrup.
------------------
Gulab Jamuns
Recipe By :
*Indian

-------- ------------ --------------------------------
syrup
1 1/2 cups water
2 cups granulated sugar
***DOUGH***
2 cups powdered milk
1/2 cup plain flour
1/4 teaspoon bicarbonate soda
1 teaspoon ghee -- melted
milk -- at room temperature
oil -- for frying in deep
pan
To make the sugar syrup, combin the sugar and water in a pan and bring to the boil slowly.
Increase the heat and boil rapidly for 5 minutes. To test if the syrup is the right consistancy,
remove a teaspoonful, and allow to cool. Stretch the syrup between thumb and forefinger, if
a "string" forms, the syrup is ready. If not, keep boiling, testing at minute intervals. When
ready, remove from the heat and keep warm. Sieve the powdered milk, flour and
bicarbonate soda several times to incorporate air. Add the ground cardamom seeds and rub
in the ghee very lightly. It is essential to be light with your fingers. Use enough milk to bind
the mixture into a soft ball. Do not knead. Still being extremely gentle, devide the mixture
into grape-sized balls and fry in medium-hot oil, until golden. Drain, and throw straight into
the hot syrup.
When all the gulab jamuns are in the syrup, allow to cool completely. Empty into a glass
bowl and refridgerate.
From "The Vegetarian Curry Book" by Asha Naran.
------------------
Gulab Jamuns (Easy Method)
Recipe By :
Categories : Breads Snacks
*Indian

-------- ------------ --------------------------------
1 cup bisquick
2 cups carnation powdered milk
2 cups water
1 1/2 cups sugar
4 pods cardamom
6 drops rose water
1/2 stick butter -- (4 T)
1/8 cup yogurt
milk
oil for frying
Heat butter and pour in a bowl. Add Bisquick, carnation powdered milk 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.
------------------
Hakka Noodles
Recipe By :

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2 cups boiled flat noodles -- (marketed also as
-- hakka noodles)
3 dried red chillies
1 small bunc spring onion
1 small capsicum thinly sliced
2 teaspoons garlic finely chopped
salt to taste
tandoori colour
Chop the spring onions into 1/4" pieces cut slanting.
Pound red chillies and garlic coarsely.
Heat 1 tablespoon oil, add chilli and garlic and fry for a minute.
Add the capsicum and fry till tender.
Add the spring onion and fry again for 2-3 minutes.
Add noodles and salt and mix well.
Add tandoori colour and vinegar to taste.
Heat very well in oven or microwave before serving.
Serve with schezwan sauce or manchurian in gravy.
Making time: 45 minutes (excluding noodle cooking time)
Makes: 3 servings
Shelflife: Fresh
------------------
Handi Biryani
Recipe By :

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2 potatoes quartered boiled
2 capsicums cut into strips
2 onions chopped into strips
2 onions quartered
2 tomatoes chopped
1 cup slices mixed vegetables -- (frenchbeans,
-- carrots,
-- cauliflower, etc.)
1 cup curd
2 bay leaves
2 cloves
2 cardamoms
4 whole black peppers -- (4 to 5)
salt to taste
10 cashews -- (10 to 15)
10 almonds sliced to flakes -- (optional) (10 to
12 )
4 tablespoon ghee -- (4 to 5)
Wash and soak rice in salted water for 30 minutes.
Heat ghee in a heavy saucepan.
Fry onionstrips till crisp, brown, drain, keep aside.
Fry cashews till light brown, drain, keep aside.

Fry capsicums till tender, drain, keep aside.
Meanwhile, heat 6 cups water in a large vessel.
Add bay leaves, peppers, cloves, cinnamon, cardamoms, salt.
When it comes to boil, drain and add rice.
Bring to boil, cook for 8-9 minutes, till rice is just but not fully done.
Drain in a large colander, spread in a big plate, cool.
Grind quartered onions, ginger, garlic to a paste.
In hot ghee, add paste stirfry for 2-3 minutes.
Add all powdered masalas, tomatoes, mixed vegetables, stir, cook till fat
separates.
Beat curd, add, stir till the boil resumes, cook 2-3 minutes.
Add potatoes, stir, keep aside.
To fill handi:
Grease an oven proof handi well on the inside.
Place in half of rice, spread at the bottom.
Top with half vegetables layer, spread over rice.
Mix together fried onions, capsicums, cashews, sliced almonds, coriander.
Sprinkle half over vegetable layer.
Sprinkle half lemon juice all over.
Repeat rice to lemon juice layer by layer.
Either cover with fitting lid, seal edges with chapati dough, or
Seal top with a tightly packed foil sheet.
Make a small slit for excess steam to escape.
Bake in a preheated oven at 130oC for 15-20 minutes.
Break seal at the table to get the most out of the aroma.
Notes:
A handi is a round potlike vessel, with a neck narrower than the base. It
may be made of metal or in earthenware. It must be heatproof though. If
not available use a deep heavy saucepan.
For a stronger flavoured biryani, mix in some powdered mace, nutmeg into
rice before transferring to handi.
Prepare handi few hours ahead, and bake just before serving, to organise
your time better.
Making time: 1 hour
Makes: 8 servings
Shelflife: Best fresh and piping hot
------------------
Handi Kabob
Recipe By :
Categories : Kabobs Lamb
*Indian On-The-Grill

-------- ------------ --------------------------------
***FOR THE KABOBS***
1 kilogram boneless lamb
50 grams brown onion
2 tablespoons brown garlic
2 tablespoons raw papaya paste
20 grams chopped coriander leaves
1 teaspoon mace-cardamom powder
salt to taste
100 gram gram flour -- roasted
***FOR THE SAUCE***
1 kilogram lamb bones
1 teaspoon whole garam masala
salt to taste
6 grams curd
1 tablespoon Kashmiri chile powder
***MIX FOR THE FILLING***
6 egg yolks -- hard-boiled and
-- minced
50 grams dry plums -- minced
To prepare the kabobs: MINCE the meat along with all the ingredients, except gram flour in
the mincer. Mince it twice and then mix it well with the roasted gram flour. Divide into lemon
sized portions. Put a little of the prepared egg yolk-plum filling in the center and roll the
mince meat into a round kabob, so as to cover the filling completely. Roll into balls. Keep
them aside.
To prepare the sauce: Put the bones in a handi. Add brown onion, ginger-garlic paste, whole
garam masala, salt and enough water. Cook them well for 15 minutes. Remove the bones.
Add oil and curd and sauté lightly. Add the meat balls and cook in the oven until almost dry
or sauce like gravy remains. Add Kashmiri chile powder, tomato puree and broiled cumin
powder. Stir well. Sprinkle garam masala powder over it.
Serve hot on a tawa.
------------------
Handvoh
Recipe By :

-------- ------------ --------------------------------
***DRY GRIND TOGETHER TO FINE TEXTURE***
1 cup rice
1 cup yellow moong dal
***OTHERS***
1 medium bottl gourd
3 tablespoons coriander chopped
3 green chiles finely chopped -- up to 4
3 cups buttermilk
1 teaspoon urad and channa dal
salt to taste
Take butter milk in a large vessel. Add salt, soda and flour, mix well. Keep aside for 6-7
hours. Grate bottlegourd and squeeze out excess water. Add gourd, coriander and green
chile.
Heat oil in a pan, add urad & channa dals, and seeds. Allow to splutter, pour half in the
batter, mix thoroughly. Put in a greased oven proof deep container. Pour remaining
seasoning on top. Place in a preheated oven at 280C for 10 minutes.
Reduce to 200C or 180C for 40 minutes or till done. Check by inserting a skewer which
should come out clean. Slice into wedges and serve hot with chutney or lemon tea.
Makes: 5-6 servings
Shelf life: Flour may be stored in a dry airtight container for 3-4 weeks. After baking best
fresh. Note: Handvoh is traditionally cooked in a wide earthen pot, over a slow coal fire, and
some coals place above the mouth of the pot in an earthen lid. This slow cooking
supplemented by the porous texture of earthenware, gives and excellent lightness to the
dish. However, the oven is a modern day substitute, which will give good but not the same
results. Western India
------------------
Hara Bhara Kabab
Recipe By :

-------- ------------ --------------------------------
500 gram peas mashed coarsely
1 tablespoon plain flour
1/4 cup rawa -- (semolina) or fine
-- breadcrumbs
salt to taste
few drops green colour -- (optional)
oil to deep fry
Mix together all ingredients except rawa or breadcrumbs.
Shape into patties with a greased hand.
Roll in crumbs or rawa. Heat oil to deep fry.
Fry in hot oil on medium, till crisp and brown.
Turn, repeat for other side.
Drain on kitchen paper or rack.

Serve hot with green and tamarind chutneys or tomato sauce.
Makes: 15-17 kababs
Shelf life: Best served immediately. (can prepare few hours ahead, roll
in crumbs and fry when required)
------------------
Hare Masale Vala Murgh - Chicken In Spinach Sauce


-------- ------------ --------------------------------
6 bay leaves
12 cardamom pods
1 4 inch piece cinnamon stick
10 whole cloves
4 dried hot chilies
4 1/2 pounds skinless chicken pieces -- cut into servings
1/2 teaspoon cayenne pepper -- or to taste
1 4 inch piece fresh ginger root -- coarsely chopped
4 fresh hot green chilies -- with seeds
-- coarsely chopped
2 bunches fresh cilantro leaves
2 10 oz pack frozen chopped spinach -- defrost and drain
3/8 cup grainy mustard -- pommery moutarde de
-- meaux
Put oil in large wide nonstick pan and set over medium-high heat. When oil is hot put in bay
leaves cardamom, cinnamon, cloves, red chilies. Stir. Add chicken pieces and brown.
Put in raisins, stir, put in yogurt, salt, black pepper and cayenne. Stir and bring to simmer.
Cover tightly, turn to low and simmer for 15 minutes. While chicken simmers put ginger in
the container of blender along with 3 tablespoons water; blend until it is a smooth paste. Add
green chilies and cilantro and continue to blend. Add lightly drained spinach.
Blend briefly. Spinach should have coarse texture. When chicken has cooked for 15
minutes remove cover and add green sauce. Stir. Bring to a simmer cover again and cook
for 10 minutes or until chicken is tender. Turn chicken a few time during this period.
Remove hard spices before serving.
------------------
Hare Masale Wali Murghi - Lemon Coriander Chicken


-------- ------------ --------------------------------
2 1" pieces fresh ginger root -- coarsely chopped
5/8 cup water -- plus 4 tablespoons
2 1/2 pounds chicken pieces -- skinned
7 ounces fresh green coriander -- very finely chopped
1 fresh green chile -- finely chopped
Blend ginger and 4 tablespoons water into a paste. Put oil in wide heavy pan over medium
high heat. Put chicken in a single layer in pan and brown on both sides.
Remove with slotted spoon. Put garlic in oil in pan. When pieces turn brown turn heat to
medium and pore in ginger paste. Stir-fry a minute. Add fresh coriander, chile, cayenne,
ground cumin, ground coriander, turmeric and salt.
Stir-fry a minute. Put in all chicken pieces, liquid, water and lemon juice. Bring to a boil.
Cover, turn heat to low and cook for 10-15 minutes, or until chicken is tender. Reduce if
sauce is thin.
------------------
Hari Chatni - Green Chutney

*Indian

-------- ------------ --------------------------------
3 ounces fresh cilantro -- washed and chopped
few sprigs mint leaves -- optional
4 small green chile peppers
1 1/2 tablespoons water
1/2 teaspoon salt
Place all ingredients except the lemon juice in electric blender and blend to puree. Add
lemon juice and blend again. Store in refrigerator until serving.
------------------
Hari Hari Yakhni (Green Green Soup)


-------- ------------ --------------------------------
2 cups shelled raw peas -- coarsely ground
300 gram paneer -- cubed and fried
250 gram tomato -- pureed and strained
***GRIND TOGETHER***
3 onions
1/2 pod garlic
1/2 inch ginger
3 green chillies
2 tablespoons coriander leaves
12 cashewnuts
6 cardamoms
6 cloves
salt -- to taste
Heat oil and fry the ground masala for about 7 minutes. Add tomato puree and fry some
more. Add ground peas and keep stirring. Add 2 cups warm water and cook till peas are
tender. Before serving add fried paneer cubes.
------------------
Hari Peleey Moti (Green Chile Dal)


-------- ------------ --------------------------------
1 cup chana dal *
2 tablespoons grated coconut
1 pinches hing (asafetida)
1/2 teaspoon rai (mustard seed)
3/4 teaspoon jeera (cumin)
2 tablespoons oil
salt -- to taste
* boiled so that the dal is separate
Heat oil, add rai and when it splutters add hing, jeera and slit green chiles. Fry for 2 minutes,
then add chana dal, salt and peas. Stir. Cook for 5 minutes.
While serving, garnish with grated coconut and chopped coriander leaves.
------------------
Harissa Honey Chicken
Recipe By : Basic Flavorings: Chiles


-------- ------------ --------------------------------
****HARISSA***
1 ounce dried chile pepper -- of choice
2 tablespoons fresh cilantro leaves
1 tablespoon fresh mint leaves
1 pinch salt
1 clove garlic
2 tablespoons oil -- approximate
*****
20 ounces chicken breast -- (four fillets)
3 tablespoons honey
2 tablespoons dry sherry
2 tablespoons harissa sauce -- see above
salt
Soak the chiles in warm water for 1 hour. Drain and puree with the other ingredients, adding
only enough oil as is necessary to create a paste. To reduce the calories from fat content,
use a little oil and lots of broth to form a paste.
Preheat oven to 400degF. Place the chicken breasts on a roasting pan. Mix honey, sherry,
and harissa. Brush on the sauce. Coat both sidesof the breast. Season with salt. Roast
about 15 minutes. (If the meat is not done, still remove from the oven and cover with foil.
The chicken will continue to cook while it is resting.)
Serve with Couscous 'cooked' with orange juice and cilantro; steamed yams on a bed of
wilted spinach. The chicken tends toward the dry side. Serve with a creamy raita.
See Basic Flavorings: Chiles (1996) Clare Gordon-Smith (ed).
Variation: Add sun-dried tomato crumbs to the soaking chiles. For poultry, use chicken with
or without skin, quail, or cornish hen.
Make extra harissa. It is also good on grilled pork.
------------------
Healthy In Betweens
Recipe By :

-------- ------------ --------------------------------
2 medium cucumbers
2 tomatoes
2 carrots grated
1 potato boiled grated
1/2 cup paneer -- (cottage cheese)
-- grated/crumbled
1 tablespoon processed cheese grated
2 tablespoons curdcheese -- (refer note)
1 tablespoon cabbage grated fine
salt to taste
pepper to taste
1/2 tablespoon coriander chopped
Peel cucumbers. Cut in half lengthwise.
Scoop out seeds. Cut the boat shaped lengths into 2 inch chunks.
Quarter tomatoes, scoop out seeds. Keep aside everything.
Put paneer, cheese, curdcheese, cabbage, carrot, ginger, potato in a bowl.
Add the salt, pepper, vinegar and toss gently.
Before serving:
Place a spoonful of this mixture into each hollow of cucumber and tomato.
Garnish with bits of coriander.
Serve chilled with nachos or plain.
Note: Curd cheese is made by tying the normal plain curd in a muslin cloth
and hanging up for 2-3 hours.
Making time: 15 miutes
Makes: 4 servings.
------------------
Herbed Rice With Julienne Potatoes

Categories : Rice Potatoes
Curry *Indian

-------- ------------ --------------------------------
1 cup Basmati rice
2 medium potatoes -- peeled
1/2 tablespoon fresh ginger
2 teaspoons green chiles -- minced
1/4 cup coconut
2 tablespoons fresh parsley
3 tablespoons ghee
6 whole cloves
1 stick cinnamon stick -- (1 1/2 inch)
1 small bay leaf
1 1/2 teaspoons whole cumin seeds
1/2 cup frozen peas -- defrosted
1 tablespoon salt
2 1/4 cups water
1 tablespoon sugar
1 tablespoon ghee
5 lemon wedges -- to garnish
Wash the potatoes and cut them evenly into julienne strips. Combine the ginger root, chiles,
coconut, parsley in a bowl. Add a little water or milk, mix well. Drop in potato strips. Set
aside. Heat the ghee in a heavy pot, drop in the whole cloves, cinnamon, bay leaf. Fry until
the cumin seeds turn brown. Add the marinated potatoes and stir fry until they are lightly
browned. Add the rice, salt, turmeric, lemon juice, water and sugar. Stir and quickly bring to
a full boil. Reduce heat to very low and cover with a tight fitting lid. Simmer gently for 20 to
25 minutes. 5 minutes before the end, add the peas. Remove lid, turn off heat and add 1 tb
ghee. Let rice sit for 5 minutes. Fluff and garnish each portion with lemon wedges.
------------------
Herby Sticks
Recipe By :

-------- ------------ --------------------------------
10 thin plain soup sticks
5 slices soft white bread
1 teaspoon mint leaves finely chopped
1/2 teaspoon paprika or 1/4 teaspoon red chilli
-- crushed coarsely
salt to taste
1 tablespoon dry bread crumbs
2 tablespoons milk
Remove stiff crusts of bread slices if any.
Mix all ingredients except sticks, slices, milk.

Cut each slice into 2 rectangular halves.
Sprinkle some milk on a slice, allow to moisten.
Press gently with a rolling pin to thin down.
Place one stick at one long end of rectangle.
Roll carefully, to cover stick with slice.
Roll this in the mixture, careful not to open it.
Arrange on a greased baking sheet.
Bake in a hot oven, at 180oC till slices are crisp and golden.
Serve hot with soups.
------------------
Heretical But Glamorous Rava
Recipe By :

-------- ------------ --------------------------------
basic rava
edible silver or gold foil
1/3 cup unblanched almonds
pistachios -- chopped
1/2 teaspoon cardamom seeds -- crushed
nutmeg
splash rosewater
scatter rose petals
1/2 cup heavy cream -- (to 3/4 cup)
fruit -- optional
Notes on Ingredients:
Rava is the Gujarati word for semolina, which Indian groceries sell by its more common
name of sooji. Cream of Wheat (regular- not instant) will do in a pinch.
Brands of rose water vary in nature and quality. Indian rose water tends to have a peculiar
undertone. I would stick with the Middle-Eastern or French brands because they have a
truer rose note, and be sure you get the culinary rather than the cosmetic kind.
Edible silver foil is sold in Indian groceries. For gold, you may have to go to a framer and
gilder, where you can buy booklets of leaves of pure gold. Many Indians believe in the
fortifying power of ingested precious metals. Actually their benefit, if any, is in the mind's
eye.
Starting with basic Rava, wait until the mixture cools slightly and tip into the bowl of a food
processor with about unblanched almonds. Process until the mixture smooths out and the
almonds are finely chopped. Add cardamom seeds crushed in a mortar and a splash of rose
water.
Whip heavy cream to soft peaks and fold into lukewarm or room-temperature Rava. Pour
into a serving bowl (silver if you like) and refrigerate until you want to produce dessert.
Garnish with as much edible silver or gold foil as you are moved to use, a strewing of
chopped pistachios, a light grating of nutmeg, and at the very last moment a scatter of dewy
rose petals (unsprayed, of course).
Rava is usually served on its own, but at Navroz we like it with strawberries, at other times
with raspberries, sliced mangoes or blood oranges. Serves 10 to 12.
------------------
Hoddha (Coconut Milk Curry)
Recipe By :

-------- ------------ --------------------------------
2 potatoes, cut into thin strips
2 tomatoes, cut into thin strips
3 onions - thinly sliced
1 teaspoon fenugreek seeds -- (methi)
1 lemon -- juice of
2 cups thick coconut milk
3 cups thin coconut milk,
salt to taste
1 inch cinnamon
PUT all the ingredients, except the thick coconut milk, tomatoes, lime juice and salt in a deep
pan. Cook over low heat until the potatoes are done and the gravy is thick. Add the thick
coconut milk, tomatoes and salt, and simmer over low heat (as high flame may curdle the
coconut milk gravy). Remove from heat and add lime juice.
Serve hoddha with rice or appams. This dish is traditionally served with string hoppers or
iddiappams. It is almost similar to the Kerala stew.
------------------
Homemade Cheese Scramble (Paneer Bhurji)
Recipe By : Mira Advani-Honeycutt in The Los Angeles Times, 1/17/01


-------- ------------ --------------------------------
2 Qt Milk
1/4 C Oil
1 piece ginger root -- (1 inch), minced
1 serrano pepper -- (chopped), optional
salt
water
chopped cilantro -- for garnish
Active Work Time: 20 minutes Total Preparation Time: 1 hour
Paneer is Indian cheese much like feta cheese and is usually made at home by curdling milk.
Serve this with whole-wheat roti or basmati rice.
To make the paneer, heat the milk in a heavy pot over medium heat. When it comes to a
boil, add the lemon juice and vinegar. Stir until the milk breaks up and curdles. Remove it
from the heat and let cool. Strain the curdled milk through cheesecloth and make sure all of
the liquid is squeezed out. (Mama's tip was to tie the paneer bundle around the kitchen
faucet and let it hang to allow the last drops of liquid to drain into the sink).
Heat the oil in a wok or a nonstick skillet. Add the onion and cook until light brown. Add the
tomato, ginger, coriander, turmeric, red pepper, serrano and salt to taste. Stir until the
tomato is tender. Add the crumbled paneer and stir until the cheese is well-coated with the
tomato-onion mixture. Cover and simmer over low heat until the flavors have melded, 5 to 6
minutes. Add 1 to 2 tablespoons of water to keep the paneer from sticking to the pan.
Garnish with the cilantro before serving.

------------------
Homemade Kurma (Korma) Powder


-------- ------------ --------------------------------
ingredients
1 teaspoon cumim
1 tsp aniseed
1 tsp black peppercorns
1 teaspoon dry turmeric
1/4 teaspoon cloves
1/8 teaspoon star anise
1/4 teaspoon cinnamon sticks
3 nutmegs
1/4 teaspoon cardamoms
Dry roast the ingredients separately until fragrant, then set aside to cool.
Grind all the ingredients in the coffee grinder.
------------------
Homemade Yogurt
Recipe By :
Categories : Basics *Indian

-------- ------------ --------------------------------
1 tablespoon natural yogurt
1 pint milk
Making yummy homemade yogurt is really quite easy! What you need to have is a little bit of
yogurt to start with and off you. You can use skimmed milk or full fat. The more fat in the
milk the more creamier your yogurt.
Boil the milk and let it cool down to luke warm. In a glass bowl put the tablespoon of yogurt
and whisk slightly add the lukewarm milk and whisk either with a hand whisk or electric until
the top foams. Place in a warm place perhaps an airing cupboard or even in the microwave
once placed do not disturb otherwise it won't set. Leave either overnight or a good few hours
and you will have yummy yogurt! If it doesn't set don't despair stick it in the microwave for
about 30/40 seconds and leave another couple of hours.
Generally people make it last thing at night and leave overnight or if in the summer first thing
in the morning before work so when they come back its ready!
If you wish you can add fruit or nuts to make a delicious dessert.
------------------
Honey Curry Marinade
Recipe By : Rosemary Winters

*Indian

-------- ------------ --------------------------------
1/2 cup liquid butter buds
1 cup raw honey
1/2 cup prepared mustard
1 1/2 teaspoons curry powder -- or to taste
Combine well. Refrigerate or freeze unused portion. Makes 2 cups.
Note: I like to buy chicken from the grocery, debone and skin it and freeze it in this marinade.
Brush on chicken or pork toward the end of grilling or broiling. Or marinate chicken and
bake, basting occasionally.
------------------
Hot And Sour Tomato Pickle
Recipe By :
Categories : *Indian Pickles And Relishes

-------- ------------ --------------------------------
2 pounds green tomatoes -- (red ones can be
-- used too)
15 red chiles
1 cup chopped ginger
1 cup chopped garlic
2 cups vinegar
1 teaspoon turmeric
1 1/2 cups oil
salt to taste
1. Slice the tomatoes, smear turmeric and salt on them and soak them in 1 cup vinegar.
Leave for about 2 hours.
2. Blend together the garlic, ginger, red chiles and 3/4 of the mustard, with a little vinegar.
3. Heat the oil and add the remaining mustard. When the mustard crackles, add the
fenugreek. Fry for 2 minutes and then add the blended mixture and fry well for over 20
minutes.
4. Add the tomatoes and the remaining vinegar.
5. Stir continuously as the mixture comes to a boil.
6. When the pickle is almost done, the oil begins to float at the top.
7. Take it off the heat and let it cool.
8. Store in a clean bottle. Will keep for a year.
This is a delicious accompaniment to rice/dal, roti or curd rice. You can vary the amount of
red chiles/vingear depending on how hot/sour you want the pickle to turn out.
------------------
Hot Kachori
Recipe By :

-------- ------------ --------------------------------
***FOR COVER***
1 1/2 cups plain flour
3 tablespoons oil
salt to taste
cold water to knead dough
***FOR FILLING***
1 cup yellow moong dal washed and soaked for
-- 1/2 hour
1/2 teaspoon dhania -- (coriander) powder
1/2 teaspoon coriander seeds crushed coarsely
1/2 teaspoon fennel -- (saunf) seeds
-- crushed coarsely
salt to taste
1 tablespoon oil
oil to deep fry
1 tablespoon plain flour for patching
For cover:
Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.
For filling:
Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to splutter.
Add asafoetida, mix. Add all other ingredients.
Mix well. Do not smash the dal fully.
But enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 portions.
Shape into balls with greased palms.
Keep aside.
To proceed:
Make a paste with water, of flour for patching.

Keep aside.
Take a pingpong ball sized portion of dough.
Knead into round. Roll into 4" diam. round.
Place one ball of filling at centre.
Pick up round and wrap ball into it like a pouch.
Break off excess dough carefully.
Do not allow cover to tear.
Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori get a hole anywhere, apply some paste.
Return to oil and finish frying.
Turn and repeat for other side.
Fry till golden and crisp. Small bubbles must appear over kachori.
Drain and serve hot with green and tamarind chutneys.
Making time: 1 hour (excluding soaking and cooling times)
Makes: 10-12 pieces
Shelf life: 2-3 days
Note: Take care to fry on low. Hurried frying will result in soggy and
oily kachories.
------------------
Hot Spice Mix
Recipe By : "The Book of Curries and Indian Foods" by Linda Fraser


-------- ------------ --------------------------------
1/4 cup cumin seeds
8 dried red chiles
1 tablespoon black mustard seeds -- (plus 1 tsp)
Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until
browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder
or with a pestle and mortar. Store in an airtight container up to 2 months.
------------------
Hot Spicy Butters
Recipe By :

-------- ------------ --------------------------------
1 cup plain butter
2 red chillies crushed
2 flakes garlic crushed -- (2 to 3)
salt to taste
5 drops vinegar
Mix the vinegar, salt , garlic and chilli together.
Add to butter (which has been brought to room temperature).
Fold in to mix evenly.
Use on breads, rolls, etc. as spread or to top in curry dishes.
Warm the toasts or rolls after applying to bring out the flavour well.
Variations:
Add ginger instead of garlic.
Add paprika instead of chillies.
Add chaat masala instead of garlic.

Add chilli sauce instead of chilli, omit vinegar.
Makes: 1 cup butter
Shelf life: 2-3 days refrigerated
------------------
Hot Spicy Cabbage
Recipe By :

-------- ------------ --------------------------------
1/4 Head Cabbage -- Shredded Thin
2 Hot Peppers -- Sliced Very Thin
1 Sm Piece Fresh Ginger Root -- Sliced Very Thin
2 Cloves Garlic -- Sliced Very Thin
1 Med Onion -- Sliced Very Thin
4 Tbsp Oil
1/2 Tsp Black Mustard Seed -- Or More To Taste
Heat oil and add black mustard seed. It will start popping. Cook until
popping stops, then add ginger, pepper, garlic, and onion. When smell
spices; add cabbage. Salt to taste. Cover and cook until tender crisp. May
add 1 tsp soy sauce if desired.
------------------
Hot Tomato Relish (Gujarati Kasundi)
Recipe By : Laxmi Hiremath, in the San Francisco Chronicle, 6/24/92

Categories : Pickles And Relishes Curry
Dressings *Indian

-------- ------------ --------------------------------
1 1/2 tablespoons slivered garlic
1/2 teaspoon salt
5 medium ripe tomatoes -- blanched,
peeled -- chopped
This very popular relish is from Gujarat in western India. It makes a wonderful dipping sauce
for finger foods. Heat oil in a medium-size skillet over medium-high heat. Add mustard and
garlic. Cook, stirring, until mixture starts to brown, about 4 minutes. Add turmeric, cayenne,
salt and tomatoes. Stir and cook for 2 minutes. Add vinegar and bring to a boil. Reduce
heat, cover, and simmer until thick, about 10 minutes. Spoon into clean jars and seal.
Makes 3/4 cup. Note: Stays fresh for several weeks in a covered jar in the refrigerator
------------------
How To Make Panir Version A
Recipe By :

-------- ------------ --------------------------------
milk - 1 litre
citric acid or lemon -- (juice) - 1/2 tsp
water - 2 tbsp
Method
Dissolve the citric acid in water. Bring milk to boil, stirring continuously. Add the acid
solution gradually, while stirring. When the milk curdles fully, switch off the gas. Cover for 3-
4 minutes. Drain into a muslin cloth. Hold pouch under running water. Press out excess
water. Shape and place cloth under heavy weight required (stone slab) for 2-3 hours before
using as required.
Panir Version B
1 quart of milk (2% to whole milk any is okay, just has a different consistency and
butterfat/calories)
juice of 1/2 lemon AND 1/2 cup plain yogurt (I prefer this method) OR juice of 1 lemon
Foam the milk thoroughly in a saucepan (bring to a boil) over medium heat Add the curdling
mixture (the lemon and/or lemon/yogurt) stir with wooden spoon
remove from heat and mix it together Prepare a sieve or large strainer, line with two
thicknesses of cheese cloth Prop it in a bowl leaving a couple of inches between the bottom
of the sieve and the bowl bottom to allow drainage. Almost instantly the milk will separate
into sponge like panir and thin watery whey. (just like cottage cheese) If this doesn't happen,
then boil again.
Pour the curdled milk mixture into the sieve. The whey will pass through and the panir will
stay in the cheesecloth. Save the whey to use in dal or rice. When it has cooled draw up the
4 corners of the cheesecloth so to trap the panir. Tie the corners so that the panir can be
hung suspended. Let it drain for 1 to 2 hours.
Then transfer to a clean bowl glass or stainless.
Knead the panir gently, but thoroughly until it forms a ball. If you will not use it immediately
place in a plastic bag and place in the refrigerator.
Panir will hold for 3 to 4 days refrigerated.
Hope this doesn't sound difficult as it is very easy and after making once you won't need a
recipe!
Source: Mary-Anne Shantih
------------------
Hussaini Tamatar Qoot (Tomato Chutney)


-------- ------------ --------------------------------
1 tablespoon oil
1/2 teaspoon nigella seeds
1 pinch asafoetida powder
4 green chilies -- (slit lengthwise &
-- deseeded)
3/4 teaspoon crushed ginger
4 medium ripe tomatoes -- coarsely chopped
2 teaspoons sugar
salt -- to taste
Heat oil and fry mustard seeds, nigella seeds, curry leaves and asafoetida until the spices
start to crackle. Add the garlic and ginger and saute gently for a couple of minutes, then put
in the tomatoes and cook for about 10 minutes until the tomatoes turn pulpy.
Add the turmeric, chilli powder and sugar and stir until the sugar dissolves. Add salt to taste
and serve hot. This Chutney keeps for 3-4 days if refrigerated in a covered jar.
------------------
Hussein's Chicken Biryani Masala
Recipe By : Hussein, cook at the Qadirpur Gas Plant Camp, Pakistan

Rice *Indian

-------- ------------ --------------------------------
3 cups Basmati rice
4 chicken breasts**
1/2 large onion -- minced
3 tablespoons vegetable oil or ghee
1 pinch saffron threads
1/4 cup milk
*** SPICE MIXTURE ***
1 teaspoon red chile powder* -- medium heat
1 teaspoon ginger, powdered
1/2 teaspoon nutmeg
1/4 teaspoon mace
1/2 salt (or to taste)
6 cardamom seeds -- peeled
4 bay leaves -- dried, crushed
1 lump tamarind pulp, marble-sized
1/2 teaspoon cloves
* Do not use chili powder, which contains other spices. Use a pure powdered chile from
cayenne or New Mexico chiles.
** skinless and boneless and cut into 3/4" pieces
Put the milk into a cup and add the saffron and stir. Set aside at least 30 minutes before
using.
Place all spice ingredients (including salt and tamarind pulp) in spice grinder and grind to a
fine powder.
Soak the rice in cold water for 30 minutes and then drain and rinse until clear water comes
off rice. Cook rice in large pan in 8 cups of water. Cook for 10-12 minutes.
In a frying pan, heat oil or ghee and sauté the onion and garlic until golden. Add chicken and
spice powder and stir-fry until chicken is done, about 6 minutes.
Drain rice and place back in large pan. Add the saffron-milk mixture and mix rice until
uniform color. Add the chicken, onion, garlic and spice mixture and the yogurt to the pan and
mix gently until well-blended with all the rice.
Place the rice into a glass baking dish and bake in a 350F oven for 40 minutes.
Serve immediately as a main course or side dish.
------------------
Hyderabad Chicken With Green Sauce (Murgh Sooa)
Recipe By :

-------- ------------ --------------------------------
3 pounds chicken parts*
4 pieces ; fresh ginger, peeled
9 cloves garlic
3 large onions
1 1/4 cups plain yogurt
1 cup fresh cilantro
6 fresh hot green chiles
- stemmed -- seeded and
- coarsley chopped
1 cup dill, packed chopped fresh
* cut into serving pieces and skinned
Cut onions in half lengthwise and then slice thinly crosswise into thin half rings. Remove all
excess bits of fat from the chicken pieces. Place garlic, ginger and 1/2 cup of water into a
food processor and blend to a paste. Add turmeric and blend to mix.
Heat oil in a large skillet over medium high heat and when hot, put in the onion slices. Stir
and fry them until they brown lightly in a few spots. Add chicken pieces. Stir and cook until
golden with a few brown spots. Add the garlic ginger paste, stir and cook for about 10
minutes or until the ginger-garlic mixture has browned slightly. Add yogurt and salt. Stir,
scraping up any browned bits that caramelized at the bottom of the pan. Reduce heat to low.
Cover and simmer for about 15 minutes.
While the chicken is simmering place cilantro, chiles and 1/2 cup water into the food
processor and blend until smooth.
Remove lid when chicken is almost done and turn heat to medium to boil away some of the
liquid to thicken the sauce. Add the cilantro/chile mixture into the pan and stir. Add the
chopped fresh dill and stir. Simmer for about 5 more minutes. Serve preferably over rice.
from Madhur Jaffrey's A Taste of India.
------------------
Hyderabadi Biriyani - Rice With Lamb - S. India


-------- ------------ --------------------------------
2 pounds lamb -- cut in large
-- pieces, washed and
-- drained
2 pounds basmati rice
1 1" piece ginger root
4 cloves garlic
1 teaspoon mint leaves
4 green chili peppers
8 cloves
2 1" piece cinnamon stick
1/4 teaspoon nutmeg
6 cardamom pods -- skinned
8 tablespoons milk
1 teaspoon saffron
2/3 cup ghee
3 large onions -- halved, finely
-- sliced
2 cups yogurt
3 teaspoons salt
12 1/2 cups water
hard-boiled eggs -- garnish
Wash drain and cook the rice for 15-20 minutes.

Blend ginger, garlic, coriander, mint and green chiles to fine paste. Grind together 4 cloves,
1 piece of cinnamon, 1/2 teaspoon black cumin seeds, nutmeg and 3 cardamom pods to fine
powder. Warm 2 tablespoons milk and soak the saffron; put aside. Heat ghee and fry
onions until golden brown; drain and put aside. Place meat in large bowl, add coriander
paste and with back of spoon, pound the meat for 15-20 minutes. turning frequently. To the
meat add chili powder, lemon juice, yogurt, 2 teaspoons salt, powdered spices and half the
fried onions, mix and set aside 4 hours. In saucepan melt ghee again over medium high
heat and add meat and marinade. When it boils, lower heat, cover, and stirring occasionally,
cook for 1 hour, until meat is tender and gravy thickened. While meat is cooking, bring boil
water in large saucepan. Add remaining spices and 1 teaspoon salt. When water is boiling
rapidly add drained rice, bring back to boil and boil rice for 3-4 minutes until rice is nearly
cooked. Remove and drain rice. Lightly grease large casserole dish and place half the
cooked rice evenly at the bottom. put meat and gravy evenly on rice and remaining rice on
top. Sprinkle saffron milk, remaining milk and rest of fried onions on top. Cover tightly with
aluminum foil and lid and place in preheated oven at 375F for about 45 minutes until rice is
cooked.
Serve with Baghare Baigan and a Raita.
------------------
Hyderabadi Dum Ki Raan
Recipe By :

-------- ------------ --------------------------------
1 2 lb. leg of kid/lamb
15 grams salt
2 tablespoons raw papaya paste
***FOR THE GRAVY***
75 grams desi ghee -- (clarified butter)
3 cardamoms
1 black cardamom
1 clove
2 1/2 cm cinnamon
1 bay leaf
1/2 cup curd -- beaten
125 gram onions -- sliced and fried
-- until crisp
1 liter clear lamb stock
Salt to taste
5 mint leaves -- chopped fine
1 tablespoon coriander leaves -- chopped fine
1/4 teaspoon patthar ka phool -- powdered
1/4 teaspoon gulaab ki pankhrhi -- (rose petal powder)
few strands saffron -- crushed and
dissolved in
-- 2 tbsp lukewarm water
***FOR THE CASHEW NUT PASTE***
15 grams chironji seeds
Clean and remove the blade bone of the raan and then, using a sharp knife, loosen the meat
around the thigh bone (without exposing the bone) and then make deep slits along the
length. Wash and pat dry.
To marinate: Forcefully rub - as in massage - the lamb leg, inside and out, with chile powder.
Repeat the process with salt, followed by raw papaya paste, garlic paste, and finally ginger
paste. (Each of these ingredients should be rubbed separately into it and not as a mixture).
Reserve for one-and-a-half hours.
To prepare the cashew nut paste: Roast each of the ingredients separately on a medium hot
tawa. Grind with about 300 ml water to a smooth paste. Heat ghee in a large flat pan and
season with cardamoms, black cardamom, clove, cinnamon and bay leaf. Stir over medium
heat until the green cardamoms change color. Add the ginger paste and garlic paste and stir
over medium heat until the moisture evaporates. Lower the heat, add the cashew nut paste
and stir-fry until the ghee floats on top (sprinkle small quantities of stock to prevent sticking).
Then add chile powder and stir for a few seconds. Remove the pan from heat. Stir in the
curd. Return the pan to heat and add fried onions. Stir-fry until the ghee floats on top.
Increase the heat and add the marinated raan. Fry the meat well. Add the remaining stock
and bring to a boil.
Lower the heat and simmer until done. Remove the leg and pass the gravy through a fine
mesh sieve into a separate saucepan. Return the gravy to heat, add the leg, mint leaves,
coriander leaves and salt. Bring it to a boil. Lower the heat, add patthar phool powder and
rose petal powder. Stir well. Add saffron, stir and simmer until the gravy is of ketchup
consistency. Check the seasoning Arrange the leg in a serving plate and pour the gravy
over.
Serve with sautéed potatoes.
------------------
Hyderabadi Tomato Gravy
Recipe By :

-------- ------------ --------------------------------
***SET 1***
2 pounds ripe tomatoes -- cut in two
***SET 2***
1/2 teaspoon shajeera -- (caraway seed)
***SET 3***
6 cloves
1/3 cup oil
3 dry red chiles
salt -- to taste
Heat set 2 on medium for 4 minutes and then make into a fine powder. Keep aside.
In a pot add ingredients of set 1, powdered set 2 and 1/2 cup of water and cook until
tomatoes and onion pieces are well cooked. Remove from heat. Let cool and later blend in
a processor until smooth and then pass through a strainer. The tomato stock is ready.
Heat oil in a deep skillet and when oil is hot add dry red chiles and cloves. Fry for a minute
on medium heat and then add above stock and salt. Let cook on low heat for 15 minutes.
Stays up to a month, if stored in refrigerator.
Goes well with vegetable fried rice and biryani. Usually eaten along with a dry meat curry
(that is a meat curry with no sauce) and plain white rice.
------------------
Ice Halwa
Recipe By :

-------- ------------ --------------------------------
1 cup very fine white semolina -- (rava)
1 cup ghee
4 cups milk -- (cool)
4 cups sugar
1/2 tablespoon almond and pistas slivers -- (very thin)
8 cardamoms -- (8 to 10)
2 pinches saffron flakes
1 teaspoon rose water
2 thick -- ¥
1 large sheets clean thick
-- polythene for rolling.
Deseed cardamoms and crush seeds coarsely. Keep aside.
Grease sheets on one side and keep aside.
Mix rava, ghee, milk and sugar in a large heavy pan.
Place on high flame, and stir continuously, bring to boil.
Reduce flame and go on stirring till a very soft lump is formedium
Add rose water and top with 2 tablespoon ghee.
Take off flame and knead (temper) well with a spatula.
Place lump between the greased sides of the sheets.
Roll evenly as fast as possible. Remove top sheet.
Sprinkle all the toppings evenly. (ie. slivers, saffron broken and
cardamom seeds)
Replace sheet and reroll quickly till very very thin.
Cut in 4" squares, store in airtight container when cool.
(Place pieces of butter paper between layers for avoiding sticking.
Makes: 500 g (approx.)
Shelflife: 3 weeks refrigerated; 1 week at room temperature
Note: The tempering must be done well, since this bring the shine to the
end product.
------------------

Iddiappam (String Hoppers)
Recipe By :

-------- ------------ --------------------------------
2 cups rice flour -- dry roasted and
-- sieved (400 g.)
boiling water -- as required, for
-- mixing the dough
salt to taste
a little oil
ADD the boiling water and salt to the flour and knead to a soft dough. Divide it into small
balls and keep aside. Lightly grease the iddiappam press mould and put in one portion of the
dough. Press out the dough to form small circular mounds (resembling thin noodles) onto
each of the iddiappam stands. Steam for about 10 minutes until the iddappam is cooked. (A
pressure cooker, without the weight, can be used for steaming. An idli stand is a good
substitute for the iddiappam stands.)
Serve with hoddha and pol sambol.
------------------
Idiappam
Recipe By :

-------- ------------ --------------------------------
1 cup ordinary rice
1 cup parboiled rice
2 tablespoons oil
salt to taste
water
Wash and soak rice together overnight.
Grind together to a fine paste.
Keep aside for 5-6 hours.
Put into idli moulds and steam till cooked.

Use skewer test.
Grease a sev press. Place warm idli in it and press.
Press out sev in a 4" circle. See that ends overlap.
Allow to cool a bit. Use greased palms and lift.
Place in a double walled colander or steamer to keep warm.
Serve hot with ghee and chutney, garnished with coconut and coriander.
Variations:
Top with powdered sugar and ghee while serving.
Cool, break unevenly. Heat oil in a pan, add finely chopped chillies and
onions, fry till tender, add sev, salt, lemon juice, coriander, grated
coconut, and mix. Serve warm or cold.
Sun dry the idiappams till dry and crisp. Store and fry or steam when
desired.
Will keep for a few weeks in dry form.
Making time: 1 hour excluding soaking and grinding time.
Makes: 18-20 idiappams.
Shelflife: Idlis can be refrigerated and resteamed the next day. Dry form
2-3 weeks.
------------------
Idli (Steamed Rice And Pulse Cake)

Idli

-------- ------------ --------------------------------
3 cups boiled rice
1 1/4 cups black gram dal
salt -- to taste
Clean, wash and soak rice and dal separately for 6 to 8 hours. Grind rice to a fairly coarse
paste. Grind dal well. Mix both batters well and add salt. Allow batter to ferment overnight.
Grease idli plates and pour a spoonful of batter into each. Steam until done. Serve hot with
Chutney and Sambar.
Makes 25.
------------------
Idli - 1
Recipe By :
Idli

-------- ------------ --------------------------------
3 cups raw rice
1 cup black gram dal -- (urad dal)
salt -- to taste
2 teaspoons baking powder
Steamed rounds made from rice and lentils.
Preparation time: 6 hrs soaking Cooking time: 40 minutes
1. Soak the Rice and Lentils separately for about 6 hours.
2. Fill 2 cups of Rice at a time in the Grinder Jar with approx. 1/3 cup of water.
3. Grind at Speed 1 for just a few seconds then run at speed 2 for 1 minute, stirring
clockwise from time to time.
4. If additional water is required add from top while running the machine.
5. Remove into a bowl and grind rest of the rice and dal in a similar fashion.
6. After grinding, mix rice and lentils together. Add salt to taste.
7. Keep aside for 6-8 hours for fermentation. Add baking powder if desired.
8. Steam in Idli Stand as per manufacturer's directions.
9. Serve hot, with chutney.
------------------
Idli - 2

Idli

-------- ------------ --------------------------------
3 cups raw rice
1 cup urad dhal
salt -- to taste
Wash and soak dhal and rice separately for 5 to 6 hours. Grind the dhal until very fine.
Remove and set aside. Then grind the rice fine to sooji consistency. Remove and mix well
with dhal paste and salt to taste. Cover and keep it for fermenting for 8 hours. Grease
katoris or idli cooker well with a little oil. Pour batter in individual katoris or idli cooker and
steam for 15 to 20 minutes.
Serves 4 - 6.
------------------
Idli - 3

*Indian Idli

-------- ------------ --------------------------------
1 1/2 cups raw rice
--- or ---
1 1/2 idli semolina
1 cup peeled -- broken black gram
-- dal
salt -- to taste
1. With raw rice: Soak black gram dal and rice in water for 6 hours. Wash, add salt, grind
until think and soft.
With idli semolina: Made from boiled rice, this semolina gives you softer idlis. Soak gram dal
and semolina separately for 6 hours. Wash gram dal. Add salt. grind. Squeeze out the
water from the semolina. Add semolina to dal batter. Mix.
2. Allow dough to ferment for 6 hours. Stir. Add a little water to get the right consistency.
3. Put a film of oil or ghee on idli plates. fill with idli batter. Steam for 7 - 8 minutes. (Use 1
1/2 cup water in pressure cooker. Do not use rocker).
4. Cool. Remove.
------------------
Idli / Idli Sandwiches
Recipe By :
Categories : Chutney Idli
Dressings Dals
*Indian

-------- ------------ --------------------------------
1 :1 cup of moong and urad dal
(ratio in quantity -- not weight)
Method :
Clean. Wash and soak dals for 1 to 1/2 hours. Grind till nearly smooth.* The batter should
be slightly rough to a dropping consistency. Ferment approx. for 5-6 hours. Steam in mould
for idlis.
For Sandwich :
Slice and add whichever chutney or vegetable garnish in-between. Serve as sandwiches.
For variations you can add sprouted Moong, grated vegetables into the dough.
Makes 25 idlis.
*The consistency should be like fine-rawa
------------------
Idli Karapu Podi

Recipe By :
Categories : *Indian Idli

-------- ------------ --------------------------------
4 dry red chiles
1/4 cup Bengal gram -- (senaga pappu)
1/4 cup black gram
1 small piec asafetida
2 teaspoons oil
2 tablespoons split gram dal -- (arhar dal)
salt -- to taste
Heat oil in a skillet on medium and when oil is hot add red chile and asafetida. Fry for two
minutes or until the color of red chile changes to maroonish black. Remove from heat.
Remove red chile and asafetida from the above skillet and keep in a separate dish. Now to
the remaining oil in the skillet add all the rest of the ingredients except sesame seeds and fry
on medium heat until the color of Bengal gram changes to reddish shade. Now add sesame
seeds and when they begin to pop, remove skillet from heat and let cool.
Powder the contents of the above skillet along with red chile and asafetida. The powder
should have the consistency of coarse semolina.
Goes well with Idli and dosa.
The above powder is mixed with sesame seed oil and hot idlis are coated on both sides with
this mixture.
Stays up to two months if kept away from water.
------------------
Idlis
Recipe By : Dakshin Bharat Dishes Cookbook by Jaya V. Shenoy

Categories : *Indian Idli

-------- ------------ --------------------------------
2 cups raw rice -- (or)
1 cup boiled rice and 1 cup raw rice
oil -- for greasing cups
salt -- to taste
Soak black gram dal and the two rices (mixed) separately in water for 3 hours. Wash the
soaked dal and grind to a fine paste. Keep aside. Grind the soaked rice to a coarse paste.
Mix both the pastes using hands. Add salt and keep under cover overnight. Next day, beat
the batter well.
Grease idli cups (you can use egg poachers if you want) with oil, fill them (about 3/4 full) with
the idli batter and steam in an idli vessel (basically, a big steamer) for about 20 minutes. If
raw rice only is used, there is no need to grind it. Just wash it and crush it in a mortar and
then mix it with the ground black gram paste.
Variation: Pour the batter in the container of a pressure cooker (previously greased with oil)
about 3/4 full and steam for 15 - 20 minutes as above. Take out and cut into pieces with a
spatula.
------------------
Ikan Goreng Masak Tauched
Recipe By :

-------- ------------ --------------------------------
450 gram pomfret
salt to taste
1/4 cup flour
oil for frying
2 tablespoons ginger -- julienne)
1 tablespoon salted black beans
1/4 cup water
1 teaspoon soy sauce
1 teaspoon sugar
1 teaspoon vinegar
1 teaspoon cornstarch
5 red chiles -- slit lengthwise
1/4 cup chopped red capsicum
1/4 cup chopped green capsicum
1/4 cup chopped spring onion
CLEAN, wash and slice the fish. Rub with lime juice and salt and keep aside to marinate for
20 minutes. Dust lightly with flour and deep fry in hot oil until done and crisp Set aside.
Heat oil in a wok. Add chopped garlic and stir-fry until golden. Add ginger and stir fry for two
minutes. Add salted black beans.
Add water, soysauce, sugar, vinegar and salt. Dissolve cornstarch in a little water and add to
the sauce, stirring continuously. Add red chiles, green chiles, red capsicum, green capsicum
and spring onions. Stir for a minute and pour over the fish.
------------------
NOTES : Fried fish served with black bean sauce
Imarti
Recipe By :

-------- ------------ --------------------------------
2 cups urad dal
3 cups sugar
saffron colour
1/2 teaspoon cardomom ground
500 gram ghee to fry
Soak urad dal overnight in plenty of water.
Wash and drain. Grind to fine thick batter. Put water little by little.
Add colour and mix very well.
If using a mixie, beat the dal well by hand till fluffy after grinding.
Keep aside for 3 hours. More is weather is cold.
Make 1 tar sugar syrup as shown in introduction.
Add cardomom powder to syrup.
Using either an imarti bottle (with nozzle) or cloth as shown in note,

form imartis in the hot ghee. Lower flame and allow to crisp turning
once.
Remove from ghee, drain and dip in hot syrup.
Soak for 3-4 minutes, drain and serve.
Repeat for remaining batter.

Make 4-5 imartis at a time, depending on size of frying pan.
Note:
Use a flat bottomed frying pan.
The imarti bottle can be substituted with a soft plastic sauce bottle with
a nozzle.
If not available, take a 12"x 12" thick cloth, make a buttonhole type hole
in centre.
Place over a tumbler and pour in some batter.
Hold like a pouch and press out imartis like icing.
Shape the imartis as follows, make a ring first, then form small ringlets
all along the ring.
Till you come to the start.
Making time: 1 hour (excluding soaking and keeping time)
Makes: 20 imartis
Shelflife: (1) Keep unsoaked in syrup for a day. (2) Soak in syrup as
required.
------------------
Imli Raita
Recipe By :

-------- ------------ --------------------------------
50 grams tamarind
1/2 cup grated jaggery
2 gharis -- (refer ghari raita
-- recipe)
1 teaspoon ghee
1/4 teaspoon black salt powdered
Soak tamarind in a litre of water for an hour.
Add jaggery and mix well till dissolved.
Strain taking care not to pour in the sandy sediment.
Break ghari into small pieces, add to tamarind water.
Add all other ingredients, except seeds, ghee and asafoetida.
To season, heat ghee in a small saucepan.
Add seeds and asafoetida, allow to splutter.
Pour over raita and cover immediately.
Allow to cool, open and mix well.
Chill for an hour before serving.
Note: This dish forms an excellent cooler in scorching summer heat. If

jaggery is not your cup of tea, just substitute with light brown sugar.
Makes: 4-5 servings
Shelflife: 8-10 hours
------------------
India Ethmix
Recipe By : Cooking Live Show #CL8980

*Indian

-------- ------------ --------------------------------
1 1/2 teaspoons dry mustard
1 1/4 teaspoons cayenne pepper
2 1/2 teaspoons decorticated cardamom seeds
2 1/2 teaspoons fenugreek seeds
Grind to a fine powder in a small electric coffee grinder designated for this use. Shake
through a sieve to remove coarse pieces or debris.
Yield: 1/2 cup
------------------
India Khir (Rice Pudding With Almonds)
Recipe By : Mary Margaret McBride Encyclopedia of


-------- ------------ --------------------------------
1/2 teaspoon salt
1/4 cup uncooked rice
1 quart milk
1 tablespoon butter or margarine
3 tablespoons sugar
3 tablespoons chopped almonds
2 tablespoons fresh coconut -- grated
1/3 cup raisins
Add salt and rice to boiling water. Cook, stirring often until water has evaporated and rice is
almost dry. Place rice in well greased 2-quart casserole. Add milk, butter, and sugar. Bake
in low oven (275F) about 3 hours, stirring occasionally. In the last 10 minutes of cooking,
add almonds, coconut, and raisins. Garnish with coconut, if desired. Serve either hot or cold
from casserole.
Recipe from: Mary Margaret McBride Encyclopedia of Cooking, Published by Homemakers

Research Institute Evanston, Illinois Copyright 1959.
------------------
India Khir (Rice Pudding With Almonds)2

Recipe By : Mary Margaret McBride Encyclopedia of Cooking

-------- ------------ --------------------------------
1/2 teaspoon salt
1 quart milk
1 tablespoon butter or margarine
3 tablespoons sugar
3 tablespoons chopped almonds
2 tablespoons fresh coconut -- grated
1/3 cup raisins
Add salt and rice to boiling water. Cook, stirring often until water has evaporated and rice is
almost dry. Place rice in well greased 2-quart casserole. Add milk, butter, and sugar. Bake
in very slow oven (275 degrees F.) about 3 hours, stirring occasionally. In the last 10
minutes of cooking, add almonds, coconut, and raisins. Garnish with coconut, if desired.
Serve either hot or cold from casserole.
Recipe from: Mary Margaret McBride Encyclopedia of Cooking, Published by Homemakers

Research Institute Evanston, Illinois Copyright 1959.
------------------
Indian Apple Chutney
Recipe By :
Chutney *Indian

-------- ------------ --------------------------------
1 pound cooking apples
1 pound onion -- chopped
2 teaspoons salt
1 1/2 cups sugar
2 1/2 cups malt vinegar
1/4 teaspoon dry mustard
Peel, core and coarsely chop apples. Put apples, onions, garlic and raisins into a saucepan.
Add salt, sugar, vinegar and spices and mix well. Heat gently, stirring to dissolve sugar.
Bring to a boil and simmer 30 minutes, stirring occasionally. Stir in tomato paste and
continue cooking 7-8 minutes longer or until mixture is of a thick consistency with very little
free liquid, stirring frequently.
Meanwhile, wash 3 pint jars in hot soapy water; rinse. Keep hot until needed. Prepare lids
as manufacturer directs. Ladle chutney into 1 hot jar at a time, leaving 1/4" headspace.
Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in water
canner. Fill and close remaining jars. Process 10 minutes in a boiling-water bath.
Makes about 3 pint jars.
NOTE: This chutney improves if stored at least 3 weeks before serving. Garnish with an
Italian parsley sprig, if desired, and serve as an accompaniment to curries or with crusty
bread and cheese.
------------------
Indian Bread
Recipe By :
Categories : Bread - Yeast Dressings
Breads Grains
*Indian

-------- ------------ --------------------------------
6 tablespoons honey
1 cu lukewarm water
2 packages active dry yeast
1 1/3 cups cream
4 large eggs
1 1/4 cups cornmeal
5 cups all-purpose flour -- or
unbleached white flour
1/4 cup lukewarm water
makes two loaves
This is a cornbread with a particularly crunchy texture and scrumptious flavor

Stir the honey into the cup of lukewarm water. Add the yeast and stir. Allow the mixture to
stand for 20 minutes. Scald the cream in a saucepan, remove it from the heat, add the butter
and stir until melted. Break the eggs into a large bowl and beat them until they turn pale
yellow. Stir the yeast mixture and the milk and butter mixture into the eggs. Add the
cornmeal and flour. Beat with electric mixter at high speed for 3 minutes, gradually adding
enough lukewarm water to make a soft, light, elastic dough. Scrape the bowl occasionally.
Add the salt to the dough and beat at high speed of 3 minutes more, again scraping the bowl
occasionally. Cover the bowl with a towel and allow the dough to rise in a warm, draft-free
place for 1 1/4 hours, or until double in volume.
Punch the dough down and beat it for 5 minutes. Grease two bread pans with oil and put
half the dough in each pan. Cover the pans and allow the dough to rise again in a warm,
draft-free place for 1 1/4 hours, or until double in volume. Put the loaf pans in the oven, turn
on the oven, and bake 15 minutes at 400 degrees F. Lower the heat to 325 degrees F. and
bake 30 to 35 minutes longer.
Source: New York Times Bread and Soup Cookbook by Yvonne Young Tarr
------------------
Indian Cabbage With Fennel & Onions
Recipe By :

-------- ------------ --------------------------------
1 quart shredded cabbage
2 onions -- sliced
5 fenugreek seeds
1/4 teaspoon brown mustard seeds
2 cloves garlic
1 1/2 inches fresh ginger
1 canned or ripe tomato
1 fresh hot green chili
1 teaspoon ground garam masala
4 cups cooked basmati rice
Spray saute pan with Pam. Pour in fenugreek, cumin, mustard, and fennel seeds. Spray
seeds with Pam. Saute, stirring, until sizzling and color changes. Add onions and saute over
medium heat 3 minutes, until lightly browned. Add shredded cabbage, stir and cook a few
minutes to release juices. Place ginger, garlic, chili, turmeric and tomato in blender. Puree.
Add to cabbage. Cover and cook over low heat until cabbage is very tender. Add lemon
juice and salt. Cook 5 minutes. Add garam masala and serve over rice.
------------------
Indian Cabbage With Fennel And Onions
Recipe By :
Vegetables *Indian

-------- ------------ --------------------------------
1 quart shredded cabbage -- (i use a variety of
types)
2 onions -- sliced
5 fenugreek seeds
1/4 teaspoon brown mustard seeds
2 cloves garlic
1 1/2 inches fresh ginger
1 canned or ripe tomato
1 fresh hot green chili -- (i use jalapeno)
1 teaspoon ground garam masala
4 cups cooked basmahti rice
Spray saute pan with Pam. Pour in fenugreek, cumin, mustard, and fennel seeds. Spray
seeds with Pam. Saute, stirring, until sizzling and color changes. Add onions and saute over
med. heat 3 min, until lightly browned. Add shredded cabbage, stir and cook a few minutes
to release juices.
Place ginger, garlic, chili, turmeric and tomato in blender. Puree. Add to cabbage. Cover
and cook over low heat until cabbage is very tender. Add lemon juice and salt. Cook 5 min.
Add garam masala and serve over rice.
------------------
Indian Carrot Curry (Gadjar Kari)
Recipe By :
-------- ------------ --------------------------------
1/4 cup margarine or vegetable oil
1 1/2 teaspoons yellow mustard seeds
1 1/2 teaspoons ground turmeric
450 gram carrots; sliced or cut into
- chunks
1 medium banana; peeled and sliced
1 cup water
1 teaspoon salt
ground black pepper to taste
chopped fresh parsley or
- coriander for garnish
1. Heat margarine or oil, add cumin seeds, mustard seeds, turmeric, cardamom, curry
powder, cloves and cayenne and Sauté until fragrant, about 30 seconds.
2. Add the carrots and Sauté until lightly colored, 3 to 5 minutes. Stir in banana and raisins.
3. Add the water, salt and pepper. Bring to a boil, cover and reduce the heat to low.
Simmer until the carrots are tender but not mushy, about 20 minutes.
4. Uncover, increase the heat to medium, and cook, shaking the pan frequently, until most of
the liquid is evaporated and the carrots and raisins are glazed, 5 to 10 minutes. Garnish with
the parsley or coriander.
4 to 5 servings
The Gil Marks book, The World of Jewish Cooking, is a treasure. He describes this as a
traditional Indian Rosh Hashanah dish.
------------------
Indian Carrot Pudding
Recipe By : James McNair's Custards, Mousses and Puddings

Dressings *Indian

-------- ------------ --------------------------------
4 cups milk
2 tablespoons basmati rice
1 pound carrots -- peeled and minced
1/3 cup sugar
1/4 cup blanched almonds
OR blanched pistachios -- chopped
1/4 cup heavy cream
OR coconut milk
1 teaspoon rosewater
silver and/or gold leaf slivers -- to garnish
In a heavy saucepan, place the milk over medium high heat, and bring to a boil. Sprinkle the
rice into the boiling milk, stirring constantly for several minutes to keep the rice from settling
on the bottom of the pan. Reduce the heat to medium-low and cook the rice at a gentle boil
until the milk is reduced by half and the rice is tender, about 20 minutes, stirring often to
prevent a skin from forming on the surface of the milk.
Stir the carrots into the milk-rice mixture and continue cooking until the carrots are tender
and the mixture is reduced to a thick sauce, about 15 minutes; stir frequently to prevent
scorching on the bottom.
Stir the sugar, about two-thirds of the almonds or pistachios, and the cardamom into the
pudding and cook, stirring constantly, until the mixture begins to stick to the pan bottom,
about 10 minutes. Remove from the heat, spoon into a bowl, and let cool to room
temperature.
Stir 1/4 cup of the cream or coconut milk and the rosewater into the pudding. Cover tightly
with plastic wrap or aluminum foil and chill for at least 3 hours.
Shortly before serving, remove from the refrigerator and check consistency; it should be a bit
thinner than traditional rice pudding. If it seems too thick, stir in a little more cream or
coconut milk. Spoon into individual bowls and sprinkle with the remaining almonds or
pistachios and the silver and/or gold leaf (if used).
------------------
NOTES : "In India, puddings like this are adorned for special occasions with slivers of tissue-
thin silver leaf or gold leaf. These inert metals are edible and may be purchased at art-
supply stores and some fancy-food shops."
Indian Chai Tea
Recipe By :

-------- ------------ --------------------------------
1 cup water
1 slice ginger root - -- (1/4" thick)
2 black tea bags
1/2 cup nonfat milk
2 tablespoons honey
Lightly crush cardamom pods and seeds using side of knife. Bring water, crushed
cardamom and ginger to boil in small saucepan. Reduce heat and simmer 5 minutes. Add
tea bags and let steep 3 minutes. Remove tea bags. Stir in milk and heat tea to simmer.
Stir in honey and strain into cup. Serve the tea warm or as a lightly iced refreshing
beverage. Makes 1 (1-cup) serving.
Recipe Source: Los Angeles Times - 01-06-1999
------------------
Indian Cheese (Paneer)
Recipe By :

-------- ------------ --------------------------------
1 2 3/4 liters cream milk -- (4 1/2 pints)
150 milliliter lemon juice -- (1/4 pint)
Heat the milk in a heavy based saucepan, stirring frequently to prevent it

sticking to the bottom of the pan. When the milk begins to rise, add the
lemon juice and let it boil down until the whey has seperated from the
curdled milk. This will become obvious after 1-2 minutes when the milk
becomes watery and the curd floats to the top.
Strain the curdled milk through a piece of fine muslin and tie up the ends
loosely, leaving the curds intact. Hang the cloth in a cool place for 1
hour to allow all the liquid to drain off. Alternatively, the cheese can
be formed into a block. Hang the muslin for 5-10 minutes only then
roughly shape the cheese, in the cloth, into a block. Place a weight on
top and leave for 2-3 minutes. Remove it from the muslin and cut into
cubes.
------------------
Indian Cheese - Paneer And Channa

Categories : Dressings Cheese And Eggs
*Indian

-------- ------------ --------------------------------
1 1/2 quarts milk
1 1/2 cups cultured buttermilk
Pour milk into a heavy 4-quart saucepan. Bring to a boil over medium-high heat, stirring
occasionally. Reduce heat to medium and stir in buttermilk. When the curds form a mass
(you'll see a clear, pale-yellow whey surrounding the curds), remove pan from heat, Let
stand, partially covered, for 10 minutes.
Line a colander with a double layer of dampened cheesecloth. Set the colander in the sink
or in a bowl if you wish to save the whey (see note). Gently pour the curds and whey into the
cheesecloth. Gather together the corners of the cloth, give one or two twists, and tie with a
kitchen twine.
Hang the cheesecloth bag over the faucet and let the cheese drain for 1 hour, or until it is as
thick as yogurt (this is channa). If the weather is warm, leave the cheesecloth bag in the
colander, set the colander on a plate to catch the drippings, and refrigerate until the cheese
has thickened. Unwrap the channa and use immediately, or cover and store in the
refrigerator for up to 4 days. Yields approximately 10 ounces.
Note: Save the whey for making your next batch of paneer, use it for cooking lentils or
pilafs, or add it to soups.
Paneer cheese: Snugly wrap cheesecloth around the channa to form a "cake." Place on a
cookie sheet, place another cookie sheet on top and add weights (for example, 2 or 3 large
cans of tomatoes, 2 or 3 bricks, a large pitcher of water). Let the cheese sit for 2 to 4 hours.
Use immediately, or cover and refrigerate for up to 5 days. Yields 8 ounces (1 cup).
------------------
Indian Chicken And Rice Casserole
Recipe By : Good Housekeeping

Categories : Casseroles Coconut
Dressings Chicken
Grains *Indian

-------------------- --------------------------------
1 can chicken broth
1 cup basmati rice
1 piece fresh ginger -- (1/2 inch)
peeled and coarsely chopped
1/4 cup sweetened flaked coconut
1 large onion -- halved lengthwise
and thinly sliced
1 small red pepper -- cut in 1/2" pieces
1 pound skinless boneless chicken breast halves
- cut into 1/2" pieces
1/2 teaspoon salt
1/8 teaspoon ground red pepper -- (cayenne)
2 cups cauliflower flowerets
- -- (about 1/2 medium
-- head)
- cut into 1/2" pieces
10 ounces frozen peas and carrots
1 can diced tomatoes -- (14 ounces)
8 ounces plain nonfat yogurt -- (1 container)
for garnish -- (optional)
raisins
sliced almonds -- toasted
sweetened flaked coconut -- toasted
In 2-cup measuring cup, add enough water to chicken broth to equal 2 cups liquid. In 2-quart
saucepan, heat chicken-broth mixture to boiling over high heat. Place rice in shallow 2 1/2
quart casserole; stir in boiling broth mixture. Cover casserole tightly and bake 20 minutes or
until rice is tender and all liquid is absorbed. Remove casserole from oven; set aside.
Meanwhile, in food processor with knife blade attached or in blender at medium speed, blend
garlic, ginger, coconut, and half of onion slices until a paste forms; set aside. In nonstick 12-
inch skillet, heat 2 teaspoons olive oil over medium heat.
Add red pepper and remaining onion slices, and cook until golden, about 10 minutes. With
slotted spoon, transfer vegetables to large bowl. Add garlic mixture to skillet and cook 8 to
10 minutes, until golden. Add chicken pieces and remaining 1 teaspoon oil and cook, stirring
occasionally, until chicken is lightly browned on the outside and loses its pink color on the
inside. Add cumin, coriander, salt, and ground red pepper, and cook 2 minutes ' longer.
Transfer chicken mixture to bowl with vegetables To same skillet, add cauliflower and 1/2
cup water, heat to boiling over high heat. Reduce heat to low; cover and simmer 6 minutes.
Add frozen peas and carrots, and tomatoes with their juice; heat to boiling over high heat.
Reduce heat to low; uncover and cook 2 minutes longer or until cauliflower is tender and
peas and carrots are heated through.
Transfer cauliflower mixture to bowl with chicken. Stir in yogurt until well mixed. With fork,
fluff rice. Top cooked rice with chicken mixture. Bake, uncovered, 15 minutes longer or until
heated through. Serve garnished with raisins, toasted almonds, and toasted coconut, if you
like.
------------------
Indian Chicken Balls
Recipe By :
Dressings Chicken
Cheese And Eggs Chutney
*Indian

-------- ------------ --------------------------------
1/2 pound cream cheese
2 tablespoons mayonnaise
1 cup chopped cooked chicken
1 cup blanched almonds or pecans -- chopped
1 tablespoon chopped chutney
1/2 tablespoon salt
Beat together cream cheese and mayonnaise. Add chicken, almonds, chutney, salt and
curry powder. Shape into walnut sized balls and roll in coconut.
Chill.
Makes 36 balls.
------------------
Indian Chicken Breasts In Fiery Almond Cashew Ginger Sauce
Recipe By : Faye Levy -- International Chicken Cookbook

Chicken *Indian
Sauces

-------- ------------ --------------------------------
6 pounds chicken breast halves without skin -- boneless
1 2 inch piece fresh ginger -- quartered
3 medium garlic cloves -- peeled
1 small onion -- quartered
1 medium tomato -- quartered
1 cup cilantro
1 cup plain yogurt
4 jalapenos -- or to taste
20 almonds -- ground
20 cashews -- ground
1/2 teaspoon cloves -- ground
5 whole cardamom pods -- pounded lightly
cilantro and tomato wedges for garnish
Cut each chicken breast half in 2 pieces. Process ginger, garlic, onion, tomato, cilantro and
yogurt in a food processor until smooth. Set aside. If using fresh jalapeno peppers, puncture
the skin a few times. Heat oil in a large pan over medium heat and saute whole peppers for
1-2 minutes. Add almonds, cashews, cloves, cinnamon, cardamom, salt and pepper. Saute
1-2 minutes, stirring. Do not let spices burn. Immediately stir in onion-tomato puree,
followed by chicken pieces. Cover and bring to a boil over high heat. Reduce heat to
medium-high and cook until chicken is tender and sauce is thick, about 20-30 minutes,
stirring occasionally. If sauce is not thick enough, uncover pan and cook for a few minutes
longer. Chicken can be kept, covered, 2 days in refrigerator. Add a few tablespoons more
yogurt when reheating. Garnish with cilantro and tomato wedges and serve.
------------------
Indian Chicken Curry
Recipe By :

-------- ------------ --------------------------------
1 whole chicken cut into 4x4" size
3 big onions
1 cup grated fresh coconut or dry powder
7 red dry chile
3 tablespoons dhania powder
2 tablespoons cilantro chopped
1 teaspoon turmeric
Meanwhile chop all the onions fry it until it becomes brown, add the chiles, fry for some more
time. Add chopped cilantro, dhania powder and grated coconut and grind it to smooth paste
using water. You can use little bit of oil for frying onions. Place a pan with 2 tablespoon of
oil. When the oil becomes warm put all your chicken pieces. Add some salt ant turmeric and
fry for some more time. Add the ground masala and salt according to your taste. Add water
and cook until the chicken cooks for at least 20 minutes.
This goes very well with pita bread and white rice.
Notes Instead of dhania + red chilly, you can use any type of curry powder which you get in
Indian store like:
1 sambar powder
2 curry powder
3 chicken masala
------------------
Indian Chicken Curry - With Coke
Recipe By :

-------- ------------ --------------------------------
2 1/2 pounds chicken breasts -- or
a chicken -- cut-up
water
salt
celery tops
1 medium tart apple -- peeled and diced
1 medium onion -- thinly sliced
1/3 cup raisins
1 cup chicken broth
1/2 cup Coca-Cola
3 1/2 tablespoons flour
1 cup coffee cream -- or undiluted
evaporated milk
1 teaspoon salt
rice -- cooked and hot
Rinse the chicken pieces. In a pot of boiling salted water, cook the chicken with a few celery
tops. Cover and simmer about 1 hour or until fork-tender. Drain and strain the broth,
reserve. Bone the chicken and cut it into 1/2-inch pieces to measure about 2-1/2 cups.
In a skillet, melt the butter/margarine. Add the apple, onion, and curry powder and sauté for
5 minutes, blending well. Stir in the raisins, 1 cup of the reserved chicken broth, and the
Coca-Cola.
In a bowl, mix flour with the coffee cream/evaporated milk, stirring until smooth. Add with salt
and white pepper to the onion/apple mixture. Stir and cook over low heat until thick and
creamy. Taste for seasoning. Add the chicken and turn into a covered container to chill
overnight.
Reheat in the top of a double boiler over hot water and serve on cooked rice with a selection
of condiments.
NOTE: Provide a sampling of the following condiments for sprinkling on top of each serving:
grated coconut, chopped peanuts, chopped raw onions, raisins, sweet pickle relish, chutney,
chow chow, and/or lime wedges.
------------------
Indian Chickpeas
Recipe By :
*Indian

-------- ------------ --------------------------------
250 gram chickpeas -- (1 cup)
1 onion -- chopped
1 stick cinnamon stick -- (2 cm)
4 cloves
1 piece fresh ginger -- (2 cm), chopped
1 green chili pepper -- finely chopped
3/4 cup chopped tomatoes -- (fresh or canned)
1 tablespoon cilantro -- chopped
Soak chickpeas overnight, rinse, cook in water until tender. Drain. KEEP THE COOKING
LIQUID!
In a frying pan heat the oil, fry onion 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, mix 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 masala and cilantro.
Can be served hot or cold.
------------------
Indian Chutney
Recipe By :
Chutney *Indian

-------- ------------ --------------------------------
4 pounds unripe mangoes
2 cups raisins
2 cups dried currants
4 cups white vinegar
4 cups brown sugar
1 1/2 cups sugar -- granulated
8 tablespoons chopped ginger
4 dried hot peppers -- crumbled
2 lemon rinds
4 garlic cloves
4 tablespoons mustard seed
2 tablespoons salt
4 teaspoons cinnamon
1 teaspoon turmeric
Combine and let sit overnight. Bring to a boil stirring constantly, until the mangos and onions
are transparent. Add water if necessary to prevent burning.
Adjust flavor for hotness and tartness.
Pack hot into half pints, process 5 minutes in boiling water bath.
------------------
Indian Chutney - Microwave
Recipe By :
Chutney *Indian

-------- ------------ --------------------------------
2 apples- cored and chopped
1/2 cup onion- chopped
1/2 cup raisins
1/3 cup vinegar
1/4 cup brown sugar- packed
1/4 cup - water
2 tablespoons candied citron -opt
1/2 teaspoon - salt
1/2 teaspoon ginger -- ground
1/8 teaspoon cinnamon -- ground
1 garlic clove-peeled and minced
Cook all ingredients on high covered (100%) for 5 minutes. Stir. Cook uncovered for further
3 minutes.
MAKES: 1 3/4 cups
------------------
Indian Coconut Rice Pilaf
Recipe By :

-------- ------------ --------------------------------
2 cups long grain rice
2 cups coconut milk
1 teaspoon grated fresh ginger
4 tablespoons oil
1 1/2 teaspoons black mustard seed
8 dried red chiles
1/3 cup sesame seeds
1 cup flaked fresh coconut
salt
Soak 2 cups long grain rice in water, meanwhile boil 2 cups coconut milk + 1.5 cups water +
1 teaspoon grated fresh ginger. Drain and add the rice, bring to a boil again, cover, turn off
heat.
In separate pan, fry 4 tablespoons oil plus the mustard seeds until they pop. Then add 8
chopped dried red chiles, brown. Add the sesame seeds and brown lightly.
Pour the flavored oil and the salt over rice, toss in the flaked fresh coconut (or dried
unsweetened that's been soaked).
Source: From Julie Sahni's Classic Indian Vegetarian cookbook

------------------
Indian Cucumber Salad
Recipe By : Light & Easy Diabetes Cuisine by Betty Marks

Categories : *Indian Side Dish

-------- ------------ --------------------------------
3 medium size cucumbers
1 cup plain low-fat yogurt
1 teaspoon dried mint leaves
Peel cucumber, cut in half, discard seeds and slice thinly. Mix remaining ingredients
together, add cucumbers and stir together.
------------------
Indian Cumin Soup
Recipe By : New York Times Bread and Soup Cookbook by Yvonne Young
Categories : Dressings Soups And Stews
*Indian

-------- ------------ --------------------------------
8 cups water
2 small lemons
1 1/2 teaspoons freshly ground pepper
salt
serves 8
Put the water into a soup kettle. Add the cumin seeds and palce in a warm place for 8 to 10
hours or overnight. With a sharp knife, cut the skin and pith from the lemons. Remove the
lemon pulp from the membranes and set aside.
Strain the cumin broth into a bowl and reserve. Place the soaked cumin seeds, coriander,
cayenne, freshly ground pepper, the lemon pulp and 2 cups of cumin broth into a blender.
whirl for about 3 minutes. Pour into a pan. Place over high heat and boil for 3 or 4 minutes.
Add the remaining cumin broth. Remove from the stove and add salt. Allow the soup to rest
for 1 hour in a warm place. Pour through a strainer once more. The soup may be served hot
or cold.
author's note: This super-spice, sour soup is very, very strange to Western taste. Serve in
small bowls.
------------------
Indian Curried Potato Soup
Recipe By : New York Times Bread and Soup Cookbook by Yvonne Young
Potatoes Soups And Stews
*Indian

-------- ------------ --------------------------------
8 cups raw ptoatoes -- peeled and diced
1 1/2 cups onions -- diced
6 cups beef broth -- see recipe
1/2 cup chinese parsley
6 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
serves 8
Peel and dice the potatoes and onions. Peel and mince the garlic cloves. Put the potatoes,
onions, garlic, broth, parsley, curry powder, and slat into a large soup kettle. Cook, tightly
covered, over a medium-low heat about 40 minutes, or until the potatoes are soft. With a
wooden spoon, press the soup through a strainer. Add the butter, milk, and pepper. Adjust
the seasonings. Reutrn to the stove and reheat. Serve hot.
------------------
Indian Curry Chicken And Broccoli

Recipe By :
Chicken Vegetables
*Indian

-------- ------------ --------------------------------
4 boned skinless chicken breast halves or
-- --
-- turkey breast
-- tenderloin steaks
1 tablespoon all-purpose flour
2 tablespoons water
1/4 teaspoon dried finely shredded lemon peel
1/2 teaspoon garlic -- minced
1/4 teaspoon salt
1 dash paprika
2 packages frozen broccoli spears*
1/4 cup peanuts -- chopped
*cooked according to pkg. directions and drained (10 oz.)
Preheat oven to 400F. Put chicken or turkey in a shallow baking dish, cover with foil and
bake at 400F for 20 to 25 minutes until meat is tender and no longer pink. Combine yogurt
and flour; set aside. Stir water, curry powder, garlic, salt, lemon peel and paprika together in
saucepan and bring to boiling. Reduce the heat, cover and simmer for 1 minute. Add yogurt
mixture. Cook until mixture is thickened and bubbly; continue cooking for 1 more minute.
Arrange broccoli on a serving platter; place poultry on top. Pour sauce over poultry and top
with peanuts. Makes 4 servings.
------------------
Indian Curry Chicken And Vegetables
Recipe By : Kim Lila, author of "Simply Casseroles"

Chicken Vegetables
Appetizers

-------- ------------ --------------------------------
1 teaspoon cumin
1 teaspoon mustard seed -- ground, or
-- mustard powder
1 teaspoon ginger
1 teaspoon black pepper -- freshly ground
1 cup evaporated milk
2 tablespoons white-wine vinegar
1 15 oz can crushed tomatoes -- undrained
1 6 oz can tomato paste
2 tablespoons brown sugar
1 13 oz can vegetable broth
4 halves chicken breast -- boneless, skinless
-- in 1-inch pieces
1 8 oz pkg mushrooms -- rinsed, roughly
chopped
3/4 cup carrots -- roughly chopped
3/4 cup okra -- roughly chopped
3/4 cup cauliflower -- roughly chopped
1 large potato -- in 1-inch cubes
NOTE: Choose any combination of vegetables, up to 4 cups.
2 cups brown long-grain rice, cooked according to package directions
Directions: Preheat oven to 350F.
Combine all 7 spices and, if you have a grinder, grind for a few seconds. Set aside.
In a medium saucepan over low heat, combine onion, milk, vinegar, tomatoes, tomato paste,
sugar and broth. Stir until mixture is blended. Add the spices. Bring to a light boil, stirring
occasionally; remove from heat.
In a large mixing bowl, combine the chicken pieces and all the vegetables. Transfer the
mixture to a large round or oval 2 to 2 1/2-quart casserole dish. Pour the tomato-spice sauce
evenly over the vegetables and chicken.
Cover tightly and bake for 1 hour and 15 minutes. Serve over cooked brown rice.
------------------
Indian Curry Chole With Raisins
Recipe By :

-------- ------------ --------------------------------
1 can chickpeas or garbanzo beans -- (15 oz)
1 can crushed or diced tomatoes -- (15 oz)
3 boiled potatoes -- chopped
1/2 cup white raisins
2 teaspoons minced ginger root
2 tablespoons hot curry paste -- (or)
1 teaspoon salt
Saute onions, garlic & ginger in (as little as possible) olive oil. Add tomatoes, & continue
frying. Add all the spices & continue sauteing for about 5 min. Add chick peas, potatoes &
raisins let simmer about 15 min. & serve alone or over rice.
Serves 4 to 6
------------------
Indian Curry Paste For Seafood
Recipe By :
*Indian

-------- ------------ --------------------------------
6 large garlic cloves
3 stalks lemongrass
4 inch fresh gingerroot -- peeled and chopped
1 teaspoon coarse salt
Use the lower 6 inches of 3 stalks of lemongrass, outer leaves discarded and the stalks
sliced 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 Dahl
Recipe By :

-------- ------------ --------------------------------
1 onion -- chopped
1/2 teaspoon garam masala or other curry powder
2 quarts vegetable stock
2 cups dried yellow split peas -- rinsed
1 1/2 cups kale -- chopped
2 tablespoons fresh grated ginger -- (or more), to taste
Heat oil in a heavy stock pot over medium high heat. Saut‚ next 7 ingredients 3-4 minutes,
stirring occasionally, until onion softens. Add stock and split peas. Bring to a boil. Reduce
heat to low. Cover partially and simmer 45-55 minutes until peas have softened, skimming
off film as it forms. Stir in remaining ingredients and sea salt to taste and serve.
Per serving: calories 443, fat 8.3g, 16% calories from fat, cholesterol 0mg, protein 27.7g,
carbohydrates 67.2g, fiber 16.8g, sodium 31mg.
------------------
Indian Deviled Nuts
Recipe By : The Hot and Spicy Cookbook


-------- ------------ --------------------------------
2 cups shelled almonds -- cashews or
-- peanuts or a
-- mixture of all 3
1 tablespoon oil
1 tablespoon butter
1 clove garlic -- minced
1 pinch rock salt
Pour boiling water over the almonds, refresh in cold water and slip off the skins. Toast the
peanuts for two minutes, and rub off the skins in a dish towel. Heat the oil and butter in a
heavy skillet, and fry the garlic for a few seconds. Add the nuts, reduce the heat to medium,
and toss the nuts until crisp and golden, 4 to 6 minutes. Drain on paper towels, and toss in
rock salt and cayenne pepper. Serve warm.
------------------
Indian Dressing
Recipe By :
*Indian

-------- ------------ --------------------------------
1/4 cup Orange juice
1/4 teaspoon Ground coriander
1/4 teaspoon Chopped cilantro
1/2 teaspoon Prepared sweet-hot mustard
Put all ingredients in a small bowl, and stir. Let sit about 10 minutes.
------------------
Indian Eggplant Dip
Recipe By :

-------- ------------ --------------------------------
1 medium eggplant -- (1 1/4 pounds)
3 tablespoons ghee
1 garlic clove -- minced
1/2 cup finely chopped -- drained canned or
-- fresh tomatoes
1/2 teaspoon salt
2 tomato wedges for garnish
fresh cilantro or parsley sprigs for garnish Preheat the oven to 400 degrees. Cut the top
stem end off the eggplant and discard. Prick the eggplant with a fork in a few places to
prevent it from exploding when cooking, and place it on a pie plate or baking dish. Bake for 1
- 1 1/2 hours, or until the eggplant collapses and is very soft. Let sit for 10 minutes or so, or
until cool enough to handle. Meanwhile, heat the ghee in a medium-size skillet. Add the
coriander, turmeric, cumin seeds, cayenne, and garlic, and toast these spices for 1 minute,
stirring. Add the tomato and cook 2 minutes more. Remove from heat. Scoop out the pulp
of the eggplant into a medium-size bowl and mash very well. Add the spice mixture, salt,
and yogurt, and mix well. Cover and chill at least 1 hour or overnight. Spoon into a serving
dish and garnish with the tomato wedges and the cilantro or parsley springs. Serve with flat
bread.
serves 4-6
------------------
Indian Flat Bread (Roti)
Recipe By :
*Indian

-------- ------------ --------------------------------
1 teaspoon oil
250 gram plain flour -- (2 cups)
water
butter or margarine
oil for frying
Mix the oil and the flour with a bit of water to make a soft dough. Knead well and allow to
rest for 30 minutes. Roll into 4 balls then roll out into circles, spread with butter and sprinkle
with flour. Re-roll the dough and roll into circles again. Fry gently with a little oil until brown
flecks appear.
------------------
Indian Fruit Salad
Recipe By :
*Indian

-------- ------------ --------------------------------
3 bananas -- peeled and sliced
-- (set aside 1 sliced
-- banana for sauce)
2 oranges -- peeled and section
4 ounces red or green seedless grapes -- halved
3 kiwi -- peeled and sliced
grated peel and juice of 1 lime
1 orange -- juice of
1/4 sugar
Place slices of 2 bananas, oranges, grapes and kiwi in a bowl and mix gently. In a blender,
process until smooth, slices of 1 banana, orange juice, lime juice and sugar. Add lime peel
and pepper to sauce, and pour over fruit. Mix gently. Refrigerate at least 1 hour. This is
excellent served with yogurt.
Source: Susan L.
------------------
Indian Fruit Salad.
Recipe By :

-------- ------------ --------------------------------
3 bananas -- peeled and sliced
-- (set aside 1 sliced
-- banana for sauce)
2 oranges -- peeled and section
4 ounces red or green seedless grapes -- halved
3 kiwi -- peeled and sliced
grated peel and juice of 1 lime
1 orange -- juice of
1/4 sugar
Place slices of 2 bananas, oranges, grapes and kiwi in a bowl and mix gently. In a blender,
process until smooth, slices of 1 banana, orange juice, lime juice and sugar. Add lime peel
and pepper to sauce, and pour over fruit. Mix gently. Refrigerate at least 1 hour. This is
excellent served with yogurt.
Source: Susan L.
------------------
Indian Fry Bread And Beans
Recipe By :
Beans Vegetables
*Indian

-------- ------------ --------------------------------
1 pound bag of dried pinto beans
1 recipe for fry bread -- *see below
**toppings**
cheese -- grated
cabbage -- sliced
or
lettuce -- shredded
tomatoes -- diced
onions -- diced
black olives
sour cream
First, cook the beans. I add some dried onion flakes, coarse pepper, Chile powder, garlic
powder, and salt at the end of cooking.
Fry Bread 2 cups flour 1 Tablespoon baking powder 1 teaspoon salt 1 Tablespoon
shortening 1 Cup boiling water 2 cups of vegetable oil for frying
Combine dry ingredients Add shortening and rub into flour mixture with hands or use pastry
cutter, cut in until well broken up and combined. Pour boiling water into the flour mixture all
at once, mixing with fork until mixture forms a ball. If the mixture is too dry, add very hot tap
water 1 Tablespoon at a time. If its too wet, add a little flour at a time and knead in. As soon
as a ball is formed, cover with plastic wrap and allow to rest at room temp for at least 45
minutes.
Pull off pieces of dough the size of a lime and sprinkle with flour, on a floured board with
floured hands and a rolling pin, flatten out the dough into a 5 or six inch circle. Poke a small
hole in the center with a finger or chop stick or something to allow bread to fry evenly. Add
disc to the hot oil (about 375 degrees) and fry for about 2 minutes on each side. Bread will
puff up and bubble.
Repeat with each remaining ball of dough. To assemble, place a piece of bread on each
plate, cover with beans, and toppings of choice.
------------------
Indian Frying Pan Potato Souffle
Recipe By :

-------- ------------ --------------------------------
1 large onion -- chopped (1/2 lb.)
2 tablespoons minced fresh hot green chilies*
4 large garlic cloves -- minced or pressed
3 tablespoons minced fresh ginger
1/4 cup salad oil
6 medium thin-skinned potatoes -- (about 2 1/4 lb.
-- total)
4 large eggs -- separated, up to 6
1/4 cup coarsely chopped fresh cilantro -- (coriander)
salt
* Asian, serrano, or jalapeno
You'll need a 1 0- to 12-inch frying pan (nonstick, if possible) with a snug-fitting domed lid. In
the pan over medium-high heat, frequently stir onion, chilies, garlic, ginger, and turmeric in oil
until onion is limp, 8 to 10 minutes.
Peel potatoes, quarter lengthwise, and slice crosswise 1/4 inch thick. Add to onion and stir
often, uncovered, until potatoes are tender to bite, about 15 minutes. If potatoes stick,
loosen with a little water and cook until water evaporates.
Shortly before potatoes are done, beat egg whites with a mixer until stiff, moist peaks form.
Beat yolks separately just to blend; fold into whites.
Stir most of the cilantro into potato mixture. Spoon eggs onto potatoes; pour 2 tablespoons
water into pan at the edge. Cover and cook over medium heat until souffl‚ springs back
when gently pressed in the center, 8 to 10 minutes; sprinkle with remaining cilantro. Serve
hot or at room temperature; add salt to taste. Serves 6 to 8.
Sunset Recipe Annual 1996

------------------
Indian Ginger Soup
Recipe By :
*Indian

-------- ------------ --------------------------------
8 cups water
8 teaspoons ground ginger
5 1/2 tablespoons honey
2/3 cup lime juice
1 teaspoon freshly ground pepper
2 1/2 cups cooked rice
8 thin slices lime
serves 8
Put the water into a soup kettle and bring to a boil. Add the ground ginger. Cook over a
medium-low heat for 3 or 4 minutes. Add the honey, lime juice, pepper, and cooked rice.
Stir well. Serve hot.
------------------
Indian Gravy


-------- ------------ --------------------------------
1 cup ghee
2 large onions -- chopped
4 cloves garlic
2 teaspoons cayenne
4 ripe tomatoes
1/3 cup yogurt
salt
2 1/2 cups water
Heat ghee and sauté onions and garlic until golden. Stir in ginger, turmeric, cayenne and
garam masala in turn. Stir fry for 5 minutes. Add tomatoes and yogurt. Stir in salt and cook
for 2 minutes. Pour in water and bring to a boil. Reduce heat and simmer for 10 minutes.
The gravy is now ready to use. Makes 2 1/2 cups.
------------------
Indian Keema With Ginger
Recipe By :
*Indian

-------- ------------ --------------------------------
2 tablespoons Vegetable oil
2/3 cup Finely chopped onions
4 teaspoons Minced garlic
1 1/2 tablespoons Finely chopped fresh -- ginger
2 Hot green chiles -- seeded
chopped
1 pound Lean ground beef or lamb
1/4 teaspoon Turmeric -- salt to taste
12 cups Boiling water
2 teaspoons Garam masala
2 teaspoons Lemon juice
2 tablespoons Chopped coriander or -- parsley
Heat the oil in a skillet and add the onions. Cook, stirring, about 10 minutes, or until onions
are browned. Add the garlic, ginger, and chiles and cook 2 minutes longer. Add the ground
meat and cook, stirring and chopping the spatula to break up any lumps. Cook until the meat
begins to brown. Sprinkle with turmeric and salt and stir. Add the water, cover, and cook over
low heat about 25 minutes, stirring often to prevent sticking. When ready, all liquid should be
absorbed. If it is not, uncover and cook until it is evaporated. Stir in the garam masala, lemon
juice, and coriander. Serves 4.
------------------
Indian Keema With Peas
Recipe By :

-------- ------------ --------------------------------
1 tablespoon finely chopped fresh ginger
1 teaspoon finely minced garlic
1 pound ground meat -- such as lamb, beef,
-- or veal
1 cup chopped fresh or canned tomatoes
1 teaspoon sugar
1/4 teaspoon 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.
------------------
Indian Lentil Sandwich Spread
Recipe By : McDougall Cookbook


-------- ------------ --------------------------------
1 cup cooked lentils
4 cloves garlic -- pressed
Combine all of the ingredients in a small saucepan. Cook gently over low heat, stirring
occasionally, for 5 minutes, to allow the flavors to blend. Chill for 1 hour.
------------------
Indian Lentil Soup
Recipe By : LCA

-------- ------------ --------------------------------
1 clove garlic
5 cups water
1 cup red lentils
1/2 cup thinly sliced celery
1 cup diced carrot
1 1/2 tablespoons tomato paste
1 bay leaf
1 tablespoon salt
1/2 cup chopped parsley
Put first 7 ingredients in pot. Bring to a boil then add next 4 ingredients and continue
simmering till lentils are soft, approx. 2 hrs. Just before serving, add the chopped parsley.
------------------
Indian Lentil Soup (Dal Shorba)
Recipe By :
*Indian
-------- ------------ --------------------------------
2 medium onions
2 teaspoons vegetable shortening
8 cups water
2 cups red lentils
3 cloves garlic
heavy cream
serves 8
Peel and chop onions. Saute them in the shortening until golden brown. Reserve. Pour the
water into a soup kettle and add the lentils, turmeric, and garlic. Cook over very low heat,
covered, for about 1 1/2 hours. Strain the soup into a bowl, pressing the lentils through the
strainer. Add the onion and salt. Cook for a few minutes over a very low heat. Adjust the
seasonings. thin the soup to desired consistency with heavy cream. Reheat if necessary.
Serve hot.
------------------
Indian Lime Soup
Recipe By : r
Fruit *Indian

-------- ------------ --------------------------------
2 cloves garlic -- finely minced
5 tablespoons dark brown sugar
1 teaspoon freshly ground pepper
1/2 cup chinese parsley
1 1/2 cups lime juice
serves 8
Put the water into an ovenproof soup kettle and bring it to a boil. Add garlic, sugar, salt, and
pepper. Wash and chop the parsley and add to the soup. Cook over medium heat for 7 or 8
minutes. Stir in the lime juice. Remove from the stove. Set oven at 200 degrees F. Place
the covered soup kettle in the oven and steep for 1 hour. Serve hot or cold.
------------------
Indian Milk Tea
Recipe By :

-------- ------------ --------------------------------
2 cups water
3 whole cloves -- (to 4)
1 stick cinnamon
3 cardamom pods -- (to 4), cracked open
1/4 cup loose black tea -- (or)
4 teaspoons bags
2 cups milk
4 tablespoons sugar -- (or a little less)
Bring first 4 ingredients to a boil; let stand as long as possible. Then add to tea let steep.
Then add milk to the tea-spice mixture and heat but do not boil. When hot, strain and add
sugar. Stir and keep hot.
Makes one quart.
------------------
Indian Mulligatawny Soup
Recipe By :
Categories : Soups And Stews *Indian

-------- ------------ --------------------------------
2 tablespoons butter or olive oil
2 stalks celery -- chopped
1 carrot -- peeled and chopped
1 large onion -- peeled and chopped
1 chile pepper -- seeded and deveined*
1/4 cup lentils
1/2 cup coconut milk* or whipping cream
1 cup cooked rice (Basmati), up to 2
1/2 cup shredded cooked chicken**
1/2 cup tart raw apple -- chopped fine
* (your choice: banana, poblano, jalapeno, habanero--whatever you can stand)
** (you can cook raw chicken in the stock at the start if you don't have leftover chicken lying
around), up to 1 cup
Garnish: spoonful of extra cream or coconut milk--and minced cilantro or parsley. Sauté‚ the
celery, carrots, onion, and pepper in the butter at a low heat until the onion is translucent.
Pour in the stock, add the lentils (and chicken, if it's raw), and bring to a boil. Reduce heat
and simmer for 30 minutes. While the soup is simmering, get the rice cooked (if it isn't
already); likewise with the chicken. Then shred the chicken and chopped the apples finely.
You don't need to skin the apples.
When the soup is done, puree, solids first, in a blender. Return to pot. When ready to serve,
bring the soup to a simmer and add the coconut milk or cream. Take the pot to the table, as
well as individual bowls of warm rice (heated in the microwave, if necessary), shredded
chicken, finely chopped apple, coconut milk (or cream), and minced cilantro (or parsley). To
serve, have big individual serving bowls at the ready. Spoon rice into each bowl (flat soup
bowls are nice here)--then pile on a big spoonful of chicken and a spoonful of apple. Ladle
the soup on top, then drip coconut milk/cream into the center and swirl--and sprinkling with
fresh cilantro and parsley.
------------------
Indian Mutton Curry (Or Beef)
Recipe By : International Curry Cooking- pg 97

Beef Lamb
*Indian

-------- ------------ --------------------------------
1 pound beef -- trimmed, cubed
1 onion -- sliced
2 potato -- cut in 1" cubes
1 carrot -- peeled and sliced
1 cu cauliflower florets
1 cu eggplant -- cut in 1" cubes
2 green chiles -- fresh
2 tablespoons coriander -- ground
1 teaspoon turmeric
1 teaspoon curry powder -- or to taste
1 tablespoon mustard seed
1/2 cup white vinegar
To moderately hot butter in large skillet or wok, add onions, garlic, chilies, mustard seeds,
curry powder, coriander powder, chili powder, cumin powder, turmeric powder, and ginger.
Stir constantly, them lower heat.
Add beef and vegetables; saute until beef is browned , then add diluted coconut milk and
vinegar.
Simmer on very low heat until meat is nearly tender. When vegetables and meat are
tender, add rice flour mixed with a little water and salt. Add more water if necessary.
------------------
Serving Ideas : Serve over hot cooked rice with plain yogurt.
NOTES : Delicious and pleasantly warm. By the end of the second helping, the lips were
beginning to feel a little numb, tho'.
Indian Naan Bread
Recipe By :
Categories : Bread - Quick Bread - Yeast
Dressings Breads
*Indian

-------- ------------ --------------------------------
1 tablespoon active dry yeast
5 teaspoons sugar
2 tablespoons -- scant, beaten egg
2 tablespoons melted butter or vegetable oil
3/4 cup heavy or 15% cream -- room temperature
1/4 cup milk -- room temperature
2 cups bread flour
4 cups unbleached all purpose flour
Notes: This recipe is adapted from the one generously shared by Montreal's Indian
Restaurant landmark - The Bombay Palace. The original serves about 900! Rustic, chewy,
addictive - this is perfect for a mountain of tandoori chicken or just about any main dish. In a
large mixing bowl fitted with a dough hook (or use bread machine), whisk together the yeast,
water, and l teaspoons of the sugar. Whisk in remaining sugar, egg and oil. Then stir in
cream and milk and most of the flour (reserve one cup), baking powder and salt. Stir to
make a soft dough. Attach dough hook (or knead by hand) and knead to make a soft, supple
dough, adding more flour (probably will use entire 6 cups called for), as required, 10-15
minutes. Place in a lightly oiled plastic bag and let rest until doubled or refrigerate overnight.
Allow to come to room temperature before using (bread will rise up as it warms).
Alternatively, keep dough refrigerated up to four days. Break dough off in pieces around the
size of a grapefruit. Let rest a minute, then roll into rounds about the size of a large hand.
Stretch gently lengthwise and sideways to make a teardrop slab of bread. Continue with
remaining dough. Place dough slabs on a cookie sheet and cover with a tea towel and let
rest 10-15 minutes. Preheat gas grill to hottest temperature (about 500 degrees F) Throw
some naan slabs on grill and put cover down, Bake until dough puffs up, around 3-5 minutes.
Using tongs, turn over bread to cook other side, about 3-4 minutes. Dough may look
unevenly scorched in parts but this is okay. Serve immediately, or cover in foil and keep
warm on the warming section of the grill.
------------------
Indian Nuts & Chews
Recipe By :

-------- ------------ --------------------------------
1/2 cup raisins
1/2 cup salted toasted coconut chips
1/2 cup salted roasted peanuts
1/2 cup cashews
1 dash cayenne
Mix all ingredients together in a frying pan. Cook over low heat, stirring frequently for 8-10
minutes or until the coconut is yellow and hot.
------------------
Indian Omelet
Recipe By : Southern Living Magazine--April '99


-------- ------------ --------------------------------
2 large eggs
2 tablespoons whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
1 can white chicken in water -- (5 ounce)
-- drained and flaked
1 tablespoon chopped green onions
***CURRY SAUCE***
2/3 cup chicken broth
1/8 teaspoon salt
1/8 teaspoon pepper
Curry Sauce: Melt butter in a saucepan over low heat; whisk in flour and curry powder.
Cook, whisking constantly, 1 minute. Gradually add broth; cook over medium heat, whisking
constantly until thickened.
Whisk in whipping cream, salt, and pepper; cook, whisking occasionally, 2 minutes or until
thoroughly heated. Yield: 1 cup.
Note: Sauce may be stored in refrigerator up to 3 days. Reheat in a heavy saucepan over
low heat, stirring constantly. Serve over cooked vegetables, if desired.
Omelet: Whisk together first 4 ingredients; set aside.
Melt butter in a 10" omelet pan or nonstick skillet over medium heat; add chicken and green
onions, and saut‚ 2 minutes or until onions are tender.
Add egg mixture to pan. As mixture starts to cook, gently lift edges with a spatula, and tilt
pan to undercooked portion flows underneath.
fold omelet in half; serve immediately with Curry Sauce.
------------------
Indian Pantry
Recipe By : Tamales World Tour FoodTV Show

Categories : Info *Indian
-------- ------------ --------------------------------
***** NONE *****
TAMALES WORLD TOUR

INDIAN PANTRY
spice rack
black peppercorns
black mustard seeds
cardamom-ground and pods
chiles
cinnamon
whole cloves
coriander seeds
cumin seeds
curry neem leaves
garam masala
whole nutmeg
palm sugar
tumeric
red pepper flakes
cupboard
basmati rice
chick pea flour
dal (mung, urid, garbanzo, lentil, black bean, chick pea, split pea)
tamarind
chutneys
refrigerator
cilantro
mint
gingerroot
garlic
scallions
onions
serrano chiles
jalapeno chiles
eggplant
spinach
tomatoes
potatoes
ghee or clarified butter
yogurt
------------------
Indian Pea And Potato Curry

Recipe By : old magazine article

-------- ------------ --------------------------------
2 1/2 teaspoons dry mustard
2 tablespoons water
2 green chiles -- seeded and chopped
2 tablespoons oil
1 teaspoon fresh ginger root -- minced
1/2 teaspoon salt
2 cups frozen peas -- thawed
2 medium potatoes -- cooked, peeled and
-- cut in 1" cubes
3 tomatoes -- cut into 8 wedges
In a small cup, blend dry mustard and water to make a paste; set aside. In large skillet, cook
onion, chilies and ginger in hot oil over medium-high heat until onions are tender, about 5
minutes.
Add salt, cumin, turmeric and cook 3 minutes more. Add peas and cook 5 minutes, stirring
frequently.
Gently stir in potatoes and tomatoes; cook until heated through. Blend in mustard paste.
Spoon into serving dish. Sprinkle with coriander.
Makes 6 servings.
------------------
Indian Potato Cakes
Recipe By :
*Indian

-------- ------------ --------------------------------
2 large potatoes -- (2 to 3)
1 large Onion -- chopped
2 cloves garlic -- chopped (2 to 3)
2 slices Bread, crusts removed
Crumbled
1 mild curry powder to 2 tsp
1 Salt
1 Non-stick spray
Peel potatoes, cut into cubes and boil in water until tender. Mash (may want to add a little
water to make mashing them easier).
Water/broth sauté onions and garlic. Add to mashed potatoes. Add bread crumbs, curry
powder and salt. Cool enough to handle.
Form 10 to 12 four inch diameter patties and brown them in a non-stick pan sprayed with
non-stick spray.
You can also add cooked carrots, peas, and any other soft cooked vegetables to the potato
mixture before browning them. Serve as is or with some Indian condiments like mango
chutney or coriander chutney.
These patties are pretty easy to make and really good.
------------------
Indian Pudding
Recipe By : Aunt Carrie's Clam Shack, Rhode Island


-------- ------------ --------------------------------
1/2 cup Molasses
1/4 cup Dark Brown Sugar
2 Eggs
1 dash Salt
1/4 teaspoon Baking Soda
5 cups Milk
Preheat oven to 300º. In large saucepan mix together molasses, brown sugar, eggs, salt,
baking soda, and 3 cups of milk. Bring to a boil and add cornmeal slowly, stirring constantly.
When fully mixed and thick, stir in butter, then the remaining 2 cups of milk until blended.
Pour into a well-oiled 2 1/2-quart casserole set in a larger pan of water and bake, uncovered,
1 hour. Reduce heat to 275F and bake 4-6 more hours, until crusty brown, adding water as
necessary to larger pan to maintain level.
------------------
NOTES : Serve warm, with a scoop of vanilla ice cream on top
Indian Pudding - 1
Recipe By : Aunt Carrie's Clam Shack, Rhode Island

Dressings *Indian

-------- ------------ --------------------------------
1/2 cup molasses
1/4 cup dark brown sugar
2 eggs
1 dash salt
5 cups milk
Preheat oven to 300º. In large saucepan mix together molasses, brown sugar, eggs, salt,
baking soda, and 3 cups of milk.
Bring to a boil and add cornmeal slowly, stirring constantly. When fully mixed and thick, stir
in butter, then the remaining 2 cups of milk until blended. Pour into a well-oiled 2 1/2-quart
casserole set in a larger pan od water and bake, uncovered, 1 hour.
Reduce heat to 275F and bake 4-6 more hours, until crusty brown, adding water as
necessary to larger pan to maintain level.
------------------
NOTES : Serve warm, with a scoop of vanilla ice cream on top
Indian Pudding - 2
Recipe By : Tommy Ryan, Durgin-Park Restaurant, Boston (Saveur)

Dressings *Indian

-------- ------------ --------------------------------
3 cups milk
2 1/2 tablespoons butter
1/4 cup molasses
1/4 cup sugar
1 pinch salt
1 egg -- lightly beaten
Notes- The pinch of baking powder lightens the texture and the cup of milk poured over top
just before baking produces a caramelized top.
Preheat oven to 275 degrees. Butter baking dish and set aside. Place 1 1/2 cups milk in a
double boiler set over gently simmering water over medium-low heat. Meanwhile, whisk
together cornmeal and 1/2 cup milk in a small bowl until mixture is smooth. When milk is
warm, gradually whisk in cornmeal mixture and cook, whisking, until smooth and thick, about
15 minutes.
2. Remove pudding from heat and, using a wooden spoon, stir in butter, molasses, sugar,
baking powder and salt. Allow pudding to cool, then beat in egg and transfer to a 4-cup
ovenproof lidded dish.
3. Pour remaining 1 cup milk over pudding and cover dish with a tight-fitting lid (or with
aluminum foil). Place a large roasting pan in the oven, add about 2" hot water, then set
pudding in it. Bake for 3 1/2 hours. Serve warm, topped with heavy cream or a scoop of
vanilla ice cream.
History Lesson - In the 17 th Century, English settlers reinvented hasty pudding based on
New World ingredients: Molasses from the West Indies and ground maize, which they called
Indian Corn (corn originally meaning grain in general). They dubbed the result - a sweet,
creamy cornmeal mush -- Indian Pudding, for the maize, not because it resembled any
Native American dessert. Indian pudding was nominated as the Official Massachusetts'
State Dessert in fall of 1996. It lost the election to upstart Boston Cream Pie.
------------------
Indian Red Gun Powder (Molaha Podi)
Recipe By : Julie Sahni's Classic Indian, Vegetarian and Grain Cooking


-------- ------------ --------------------------------
2 tablespoons channa dahl
2 tablespoons urad dahl -- (white gram beans)
15 dry small red chile pods
1. Heat the 1 teaspoon oil in a wok or heavy skillet over medium heat for 3 minutes. Add the
urad and channa dahl and chiles. Fry stirring constantly until the beans begin to turn color,
about 3 minutes.
2. Stir in the asafetida and sesame seeds. Continue frying until the contents of the pan are
nicely browned and smell roasted, about 3 minutes. Turn off the heat, transfer mixture to a
plate and cool completely. Blend in the sugar and salt. Grind the mixture to a powder using
a coffee grinder (my preferred method), or a large mortar and pestle or spice mill. The
powder should be neither coarse, nor as fine as flour; it should have a grainy texture. This
mixture stays fresh indefinitely if stored in an airtight container in a cool place. Optionally,
just before serving, blend a little oil into as much powder as you might use to make a sauce.
------------------
Indian Relish
Recipe By :
Categories : Curry Pickles And Relishes
Dressings *Indian

-------- ------------ --------------------------------
12 med. cucumbers
6 green tomatoes
2 ripe tomatoes
2 sweet green peppers
2 sweet red peppers
2 onions
1/4 cup pickling salt
4 cups vinegar
1 cup water
4 tablespoons sugar
1 teaspoon turmeric
2 tablespoons white mustard seeds
Slice the cucumbers and green tomatoes; peel and slice the ripe tomatoes. Seed and chop
the peppers, peel and finely chop the onions. Mix the vegetables with the salt and let stand
overnight. Drain the vegetables, add 2 cups of the vinegar and the water, and bring slowly to
a boil. Drain again.
Mix the sugar, cinnamon, turmeric, cloves and allspice to a smooth paste with a little of the
vinegar. Bring the remaining vinegar to a boil, stir in the paste, and add the white mustard
seeds and the vegetables. Bring to a boil and cook for 20 minutes, stirring constantly.
Turn into hot jars and seal.

Makes 8 Pints.
------------------
Indian Ribs
Recipe By :
*Indian

-------- ------------ --------------------------------
1 11 ounce jar tandoori paste
1 pound plain yogurt
1 clove garlic -- to taste
1 inch ginger root -- peeled
4 whole serrano chiles -- stemmed and seeded
1/2 bunch cilantro
red food coloring
3 pounds lamb ribs
oil
Combine tandori paste, yogurt, garlic, ginger root chiles, cilantro and cumin in a blender and
blend until pureed. Add a few drops red food color ( enough to make bright red). Pierce rib
meat with fork. Coat with marinade, cover and refrigerate overnight.
Drain ribs from marinade and place meaty side on grill rack about 4 inches from heat. grill up
to 10 min. brushing with oil as ribs cook. Turn ribs and cook 5 min. more. Note: For spicier
taste, patak's bottled curry paste can be added to marinade.
------------------
Indian Rice
Recipe By :
Grains *Indian

-------- ------------ --------------------------------
1/4 cup thinly sliced onion
3 tablespoons slivered almonds
1 dash curry powder -- optional
2 cups hot cooked long grain rice
In a saucepan, melt butter; add onion, almonds and curry powder. Cook until golden brown.
Stir in raisins; heat until the raisins plump, about 5 minutes. Remove from the heat; stir in
rice. Serve immediately.
------------------
Indian Rice Pudding (Kheer)
Recipe By : Feast of India by Rani


-------- ------------ --------------------------------
1/2 cup basmati rice
2 cups water
2 quarts milk
1 1/4 cups sugar
1/4 cup slivered blanched almonds
1 tablespoon rose water
Wash the rice and boil in the water over medium heat for 5 to 6 minutes, until the rice is one
quarter done. Drain in a colander. In a saucepan, bring the milk and cardamom pods to a
boil over medium heat. Add the rice and cook for 30 to 40 minutes, until the rice is soft and
the milk is very thick. Stir occasionally at first and then constantly when the milk begins to
thicken, to prevent the ingredients from sticking to the bottom of the pan. Add the sugar,
almonds, ground cardamom, and nutmeg and cook for another 5 minutes, stirring constantly.
Remove from the heat and set aside. Remove the cardamom pods from the pudding and
sprinkle with the rose water.
Serve warm or chilled in dessert bowls.
------------------
Indian Rice Pudding (Kheer) - James Mcnair
Recipe By : James McNair's Rice Cookbook


-------- ------------ --------------------------------
1 cup basmati rice
1 1/2 cups water
2 quarts light cream or half-and-half
1 cup sugar
2 teaspoons rosewater optional
1/2 cup pistachio nuts -- chopped
Place rice in a bowl and add cold water to cover. Stir vigorously with your fingertips, then
drain off the water. Repeat this process several times until the water runs almost clear.
In a medium-sized saucepan, combine the drained rice and 1 1/2 cups water. Bring to a boil
over medium-high heat, reduce the heat to low, cover tightly, and simmer until the water is
absorbed, about 10 to 12 minutes.
In a large saucepan, combine the rice with the light cream or half-and-half, sugar and
cardamom. Bring to a boil over medium-high heat, then reduce the heat to low, and simmer,
uncovered, until the liquid is absorbed, about 1 hour, stirring frequently to prevent the rice
from sticking to the bottom of the pot. Remove from the heat, transfer to a serving bowl, and
cool to room temperature, Stir in the rosewater and most of the pistachios, reserving some
for garnish.
Serve at room temperature or cover and chill.
------------------
Indian Rice With Buttermilk
Recipe By : The Ultimate Rice Cooker Cookbook by Betty L. Torre

Grains *Indian

-------- ------------ --------------------------------
1 1/2 cups cold cooked rice
1 cup buttermilk
1 teaspoon hot chili peppers -- minced
salt -- to taste
Combine ingredients in bowl. Add more buttermilk if rice does not hold together. Press in a
pan; chill. Cut into squares and serve cold.
NOTES : A cold rice made in India for picnics.
------------------
Indian Salsa (Kachoomar)
Recipe By :
Categories : Sauces Cheese And Eggs
*Indian

-------- ------------ --------------------------------
2 cups chopped tomatoes
1 cup chopped cucumber
1 cup chopped cilantro leaves and tender stems
2 tablespoons thinly-sliced green chilies -- seeds discarded
1/2 teaspoon roasted cumin seeds
1 lemon -- juice of
salt to taste
Combine all the ingredients in a bowl and serve immediately with Tandoori Chicken or cover
and refrigerate. Keeps for 5 days.
Yield: 4 servings
Source: FoodTV Show CHEF DU JOUR, JULIE SAHNI, SHOW #DJ9455
------------------
Indian Samosas
Recipe By :
*Indian

-------- ------------ --------------------------------
1 package large egg roll wrappers
-----filling-----
6 ounces lean beef or lamb -- finely ground
1 medium cooked potato -- diced
1/4 cup green peas -- cooked
1 medium onion -- grated
1 1/2 inch pie fresh ginger -- grated
1 teaspoon salt
1 tablespoon fresh coriander -- chopped, or mint
Cover the egg roll wrappers with a damp cloth until needed.
Mix the filling ingredients except the butter, lemon juice and chopped herbs and fry in the
butter until just cooked through. Sprinkle on approximately 2 tablespoons of water and
increase the heat until the liquid has evaporated. Remove from the heat and add the lemon
juice and herbs. Stir well and leave to cool.
Cut the egg roll wrappers into 1 3/4 inch strips. To prepare the samosas using egg roll
wrapper strips, turn one end over to make a triangular shaped pocket, then turn again in the
opposite direction. Fill the cavity with a spoonful of the cooked filling and continue folding
until the whole strip has been used and a triangular shaped pastry results. Seal the end with
water or a paste made from flour and water.
Heat oil for deep frying to fairly hot and fry the samosas, several at a time, until golden and
crisp. Serve hot with a fresh mint chutney.
Makes 36 samosas.
------------------
Indian Seasoned Bread
Recipe By :
*Indian

-------- ------------ --------------------------------
2 tablespoons oil
1 teaspoon turmeric
2 tablespoons peanuts -- unsalted, chopped
1 jalapeno chile pepper -- minced
6 slices bread -- 1/2-inch cubes
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon coconut
1 tablespoon cilantro -- chopped
Heat oil ion a heavy skillet over medium heat. Add turmeric, cumin and mustard seeds and
stir until mixture crackles(4 minutes). Add onion, tomato, chopped peanuts and chili and stir
until heated through. Stir in bread, salt and pepper. Reduce heat to low and cook until bread
is golden, stirring frequently. Add lemon juice, remove from heat. Sprinkle with coconut and
cilantro. Serve immediately.
------------------
Indian Spice Blend
Recipe By :
*Indian

-------- ------------ --------------------------------
8 teaspoons cumin
2 teaspoons ground corriander
pepper
2 teaspoons fresh ground black
Combine and store in airtight spice jar. Low Fat Good Food Cookbook
------------------
Indian Spice Infused Oil
Recipe By :

-------- ------------ --------------------------------
1 cinnamon stick -- 2" long
1 teaspoon cloves
2 bay leaves
6 cardamom pods
1 teaspoon turmeric
1 cup canola or other mild oil
Prepare the spices: Heat a heavy frying pan over medium heat. Toss all the spices together,
except the turmeric and put them in the hot pan. Dry-toast the spices, stirring constantly, for
10 min, or until they turn a few shades darker and begin to release their aromas.
Transfer them to a bowl and let cool completely. Add the turmeric and them grind all the
spices to a fine powder in a spice mill.
Stir the spice in with the oil in a clean, dry container. Cover and let sit at room temperature
for three days, or until the desired taste is reached. Stir or shake once a day. Strain through
cheesecloth into a clean, dry bottle.
Fine Cooking Dec 95-Jan 96
------------------
Indian Spiced Tomato Soup
Recipe By :

-------- ------------ --------------------------------
-----spicing-----
1/2 teaspoon black mustard seed
3 dried red chiles -- crushed
12 peppercorns -- crushed
6 cloves -- whole, crushed
3 bay leaves
-----vegetables-----
28 ounces tomatoes
1/2 cup tofu
3 cups stock
salt
Heat oil and add spices in order, stirring once after each addition.
Lower heat and let the spices saute for a couple of minutes.
In a blender, puree the tomatoes with the tofu until smooth. Add to the cooking spices. Stir
in the tomato paste and the stock. Cover and bring to a boil. Stir well to prevent burning and
simmer gently for 5 minutes. Add salt and serve hot.
------------------
Indian Split Pea Soup
Recipe By : Horn of the Moon Cookbook by Ginny Callan


-------- ------------ --------------------------------
2 cups yellow split peas
8 cups water or stock
1 cup onion -- diced
1 1/2 tablespoons minced garlic
1 tablespoon fresh minced ginger root
1 1/2 cups spinach -- chopped
1 teaspoon salt
Wash peas. Add to water or stock in a 3-quart soup pot. Bring to a boil and cook on low
heat for 45 minutes, half covered with a lid, stirring occasionally.
Heat the oil in a fry pan and saute the onions, garlic, and ginger until lightly browned and
tender. Add to split peas along with all the remaining ingredients. Lower heat to simmer,
cover, and continue to cook 30 minutes more, stirring occasionally.
------------------
Indian Split Peas With Vegetables
Recipe By : Betty Crocker Low Fat

Vegetables Beans
*Indian

-------- ------------ --------------------------------
1/2 teaspoon cumin seed or 1/4 tsp. ground cumin
1 jalapeno chilies -- seeded and chopped
3 cups cauliflowerets -- (1 pound)
1/4 cup chicken or vegetable broth
2 cups cooked yellow split peas
1 1/2 cups frozen -- (thawed) green peas
1 15 oz -can black beans -- rinsed and drained
Heat oil in 10-inch skillet over medium-high heat. Cook cumin, turmeric and chilies in oil 2
minutes, stirring occasionally. Stir cauliflowerets and broth. Cover and cook 3 to 4 minutes
or until cauliflowerets are tender. Stir in remaining ingredients. Cook about 5 minutes, stir
occasionally, until hot.
------------------
Indian Stir Fried Vegetables In Coconut Masala


-------- ------------ --------------------------------
Masala:
2 cups chopped fresh coconut
1 1/2 cups water
1 tablespoon crushed dried hot chiles
1 teaspoon dry mustard
1/2 tablespoon sugar
1/4 cup water
salt and crushed dried hot chiles -- to taste
2 tablespoons water
1 large carrot
cut into 1/4" diagonal slices and blanched
1 small yellow summer squash
cut into 1/4" slices
2 small slim dried red chiles
1 red bell pepper
seeded and cut into thin rings
2 small fresh hot chiles
seeded and cut into thin rings
1 small yellow summer squash
cut into 1/4" slices
6 green onions and 3 tops
cut into 2-inch lengths
3 tablespoons minced fresh cilantro
Put the coconut and 1 1/2 cups of water in the blender and whir until a puree is formed. Set
aside. Melt the oil and butter together in a heavy saucepan or skillet over moderate heat.
Add the ginger, garlic, and onion and sauté until the onion is translucent. Adjust heat to
prevent browning. Add all the remaining masala ingredients except the water, salt, and
crushed chiles and stir to incorporate with the oil and onions.
Cook for about 1 minute. Add the water and, stirring constantly, cook over low heat for about
5 minutes. Add the coconut puree, stir well, and cook for another 2 to 3 minutes, stirring to
prevent scorching. It if appears too dry, add water 1 tablespoonful at a time until a very thick
sauce results. Taste and add salt and more chiles to taste. To cook the vegetables, heat the
oil and water in a large wok or skillet over high heat. Add the vegetables one at a time in
order given and stir fry each for abut 40 to 60 seconds before adding the next one. Add the
cilantro and toss. Spoon in the masala, toss gently, and taste again for seasoning. Stir gently
over high heat, for about 1 minute.
------------------
Indian Style Lemonade
Recipe By : "Vegetarian Times" July, 1993 from: Mark Satterly

Dressings *Indian

-------- ------------ --------------------------------
1/2 cup fresh lime juice
1 1/3 cups maple syrup
1/2 tablespoon freshly grated ginger
1/8 teaspoon cayenne -- optional
Combine all ingredients in a large pitcher or punch bowl. Serve at room temperature or
chilled.
------------------
Indian Summer Berry Compote
Recipe By : Richard Chamberlain, Restaurant at the Little Nell,

Categories : Dressings Fruit
*Indian

-------- ------------ --------------------------------
1 pint raspberries
1 pint strawberries -- quartered
1 pint blueberries
1 pint raspberry syrup
1 tablespoon mint -- chopped
Combine fruit, mint, and lemon juice with raspberry sauce. Serve with "Wildflower Honey
Cake." The recipe is available in this cookbook.
Suggested Wine: Late Harvest Riesling
------------------
Indian Tamarind Chutney
Recipe By :

-------- ------------ --------------------------------
1 teaspoon tamarind cake
1/3 cup raisins
1 tablespoon sugar
1/4 teaspoon red chile pepper (hot) up to 1/2 tsp.
salt to taste
Combine tamarind and boiling water; let soak for at least 1 hour.
Soak the raisins in 1/3 cup hot water for 1 hour. Puree the raisins in a blender and set aside.
Squeeze the tamarind with fingers to break it up; push through a sieve held over a bowl,
rubbing as much of the pulp through as possible.
Scrape the back of the sieve to collect all the pulp remaining there. Stir in the pureed raisins
and all the remaining ingredients. Blend the mixture well, cover and let stand at room
temperature for several hours.
Serve with fried foods and savory pastries. It will keep in the refrigerator several days.
Variation: Add thin slices of 1 banana and serve as a relish.
------------------
Indian Three Treasure
Recipe By :
Categories : Beef Sweets
*Indian

-------- ------------ --------------------------------
125 gram flour
65 grams butter
25 grams icing sugar
250 gram sugar
65 grams walnuts
150 gram mawa
1 teaspoon cardamom powder
75 grams moong dal -- soaked
75 milliliters ghee
750 milliliter milk
***FOR THE SAUCE***
75 milliliters milk
1 tablespoon sugar -- (15 g.)
1/4 teaspoon rose essence -- (1 ml.)
2 rose petals -- julienne
To prepare the pastry: MIX the flour and butter until the mix resembles breadcrumbs. Add
sugar and chilled water as required to bind to a smooth dough. Chill. Remove from the
refrigerator, roll out to a thin sheet and line a pie dish with the pastry. Bake in a moderately
hot oven at 150oC for about 15 minutes.
To prepare the filling: Melt 50 g. sugar in a heavy bottomed pan, add the walnuts and sauté
to make a praline. Separately sauté the grated coconut along with 100 g. sugar until the
mixture leaves sides of the pan. In another pan sauté 50 g. sugar and 50 g. mawa until the
mixture leaves the sides of pan. Add cardamom powder, stir well and set aside. Grind the
moong dal to a fine paste. Fry this paste in ghee until the mixture is dark brown. Add milk,
sautéed mawa and the remaining sugar. Cook until the mixture leaves the sides of the pan
and is done. Chill all the mixtures separately.
To assemble: Layer the pie with moong dal halwa, walnut praline and coconut filling in the
same order. Top the flan with fresh cream and rose petals.
To prepare the sauce: Bring the milk to a boil. Lower the heat and keep stirring over low
heat until reduced to one-fourth the quantity. Add sugar, stir well and simmer for 10 minutes
more. Add saffron and rose essence. Serve one triangular slice chilled along with warm
sauce.
------------------
Indian Vegetable Patties
Recipe By : Bon Appetit, 9/95


-------- ------------ --------------------------------
1 1/4 cups fresh corn kernels -- (or frozen/thawed)
1 medium carrot -- grated
1 medium russet potato -- peeled and grated
1/2 medium onion -- finely chopped
1/2 cup shredded fresh spinach leaves
6 tablespoons all purpose flour
1/4 cup frozen peas -- thawed
1/4 cup finely chopped fresh cilantro
1 jalapeno chili -- seeded and minced
1 large egg -- beaten to blend
1 tablespoon vegetable oil -- (or more)
plain yogurt
purchased major grey chutney
Mix first 12 ingredients in large bowl to blend. Season to taste with salt and pepper. Stir in
egg. Form 3 tablespoons of mixture into 3-inch-diameter patty. Place on large baking
sheet. Repeat with remaining mixture. Refrigerate until firm, about 1 hour.
Heat 1 tablespoon oil in heavy large nonstick skillet over medium heat. Cook vegetable
patties in batches until golden, adding more oil as necessary, about 4 minutes per side.
Serve with yogurt and chutney.
Source: Bon Appetit, September 1995 - Geetha Subramanian: Troy, Michigan
------------------
Indian Yogurt Bread
Recipe By :
Breads *Indian

-------- ------------ --------------------------------
3 tablespoons honey
1 1/2 teaspoons garam masala
3/4 teaspoon salt
3 cups bread flour
1 1/8 cups whole wheat flour
2 teaspoons yeast
As needed: add milk, or water 1-2 TBS at a time.
Notes, I used no fat sour cream, as I donít tolerate yogurt at all. I needed around 4 TBS of
water, and also had to help along the blade by moving around the dough, as it is very heavy.
Tasted very very good with dark honey. Will try with Apple Butter
------------------
Indian-Spiced Eggplant
Recipe By :

-------- ------------ --------------------------------
3/4 cup water
1 tablespoon sugar
1 tablespoon red-wine vinegar
1 small eggplant -- (about 3/4 pound)
1 teaspoon salt
In a small bowl combine spices and in a measuring cup stir together water, sugar, and
vinegar. Cut eggplant into 2-inch pieces.
In a large heavy non-stick skillet heat butter over moderate heat until foam subsides and
cook spices, stirring, until fragrant, about 1 minute. Add eggplant and salt and toss to coat
with spice mixture. Stir vinegar mixture and add to eggplant mixture. Simmer mixture,
covered, without stirring, 10 minutes, or until eggplant is just tender. Uncover skillet and
cook eggplant mixture at a rapid simmer, without stirring, until liquid is almost evaporated
and eggplant is slightly charred (but not burned) on bottom, about 15 minutes.
Remove skillet from heat and let eggplant stand, covered, 5 minutes.
Serve eggplant sprinkled with fresh coriander.
Serves 2. Can be prepared in 45 minutes or less.
Source: Gourmet, December 1997
------------------
Indian-Spiced Seared Monkfish
Recipe By : Moomba Restaurant, NYC

Categories : Coconut Fish And Seafood
Dressings *Indian

-------- ------------ --------------------------------
1 1/2 teaspoons mustard seed
1/2 teaspoon red pepper flakes
4 monkfish fillets -- 1-1/2 lb total
1 cup fresh orange juice
1 cup unsweetened coconut milk
1 ruby red grapefruit -- peeled and
-- sectioned
1 large orange -- peeled and
-- sectioned
1 1/2 cups couscous
1/2 teaspoon salt
1 1/2 pounds fresh spinach -- stemmed and washed
Preheat oven to 375øF. Combine first 5 ingredients and coat fish with spice mixture. In
large nonstick skillet, heat olive oil over medium heat. Quickly sear fish on both sides; pour
orange juice and coconut milk over fish. Place skillet in oven; roast 18-20 minutes; turning
once until fish is cooked. Remove fish; keep warm. Heat half of orange-coconut mixture in
skillet until slightly thickened; add orange, grapefruit. Add water to remaining orange-
coconut mixture to obtain 2 cups liquid. Bring to boil; stir in couscous, cilantro and salt.
Remove from heat, cover, let stand 5 minutes. Fluff with fork. Cook spinach in skillet,
covered, over medium heat until wilted 2-3 minutes. Place couscous on plates, top with
spinach, fish and sauce.
From InStyle Magazine, July 1998 issue, p.200.
------------------
Indian-Style Carrot Pudding With Yogurt - Gajar Halwa
Recipe By : Dana Jacobi for AICR


-------- ------------ --------------------------------
1/2 cup nonfat condensed milk
1 cup water
1/2 cup raisins
1 teaspoon cardamom
2 cups lowfat plain yogurt
In a medium skillet, melt butter. Saute carrots until they are limp, about 5 minutes.
Stir in milk and water. Mix in raisins and cardamom. Simmer until carrots are soft and nearly
all liquid has evaporated, about 20 minutes.
Divide carrot mixture among 8 ramekins or small custard cups, letting it cool to lukewarm.
Spoon 2 tablespoons of yogurt over each portion of pudding and serve. Alternatively, cool,
cover and refrigerate pudding. When ready to serve, re-heat slightly in microwave.
Notes: In India and Pakistan cooks take advantage of carrots' natural sweetness by using
them in desserts. Gajar Halwa is made by simmering carrots with raisins and milk until their
sugars become very concentrated. Dana's no-fuss version of this pudding-like treat features
the golden color and rich flavor of carrots perfumed with cardamom. Serve this dessert
warm, topped with yogurt and a sprinkling of chopped, pale green pistachios. It is the perfect
end to a light meal.
------------------
Indian-Style Eggplant Puree (Bringal Bartha)
Recipe By :

-------- ------------ --------------------------------
2 large eggplants -- peeled and diced
2 peeled tomatoes -- (seeded), finely
-- diced
1 piece fresh ginger -- (1 1/2 inch)
1 teaspoon turmeric
1/8 teaspoon chili pepper
1/2 teaspoon ground coriander seeds
1. Place eggplant in a colander in layers, sprinkling salt between each layer.
2. Place ginger and chili in a small food processor and puree.
3. Heat ghee or oil in a saucepan and add onions, cook until translucent.
4.Stir in ginger and continue cooking until onions start to brown.
5. Add the turmeric, 1 tsp garam masala, coriander and cumin and cook stirring 1 minute.
6. Add the tomatoes and stir 2 minutes.
7. Rinse the eggplant and squeeze out all water between the palm of your hands, and add to
pan. Season with salt and pepper.
8. Turn down heat, cover and simmer 1 to 1 1/2 hour, stirring often until all becomes a
puree.
9. Add the rest of the garam masala and stir 3 minutes.
NOTE: If eggplant starts drying add a little water (very little).

------------------
Indian-Style Potatoes
Recipe By : Family Circle (Aus.) Feb/99


-------- ------------ --------------------------------
1 small new potatoes -- (500 grams)
60 grams butter
1 piece ginger -- (5 cm), peeled and
-- chopped
1 green chilli -- chopped
1/2 bunch mint -- chopped
Place potatoes in large pan, cover with cold water. Cover pan and bring to the boil. Reduce
to a simmer and cook until just tender drain well, let potatoes cool, then cut in half. Heat
butter over low heat in a large pan until foaming, stir in cumin and turmeric. Add potatoes
and cook, tossing, for 5-6 minutes. Add ginger, chilli and mint, and toss for 1-2 minutes.
Serve immediately.
------------------
Indian-Style Saute Of Cauliflower And Greens
Recipe By : Vegetarian Cooking for Everyone by Deborah Madison 1997


-------- ------------ --------------------------------
3 potatoes -- peeled and cubed
1/4 cup clarified butter or ghee
1 small cauliflower -- (quartered & thinly
-- sliced -
including stem)
salt
2 teaspoons chopped garlic
1 bunch spinach -- stems removed
1 bunch watercress -- large stems removed
1 small carrot -- grated
1 lime -- juiced
several pinches garam masala
cilantro sprigs -- for garnish
Steam the potatoes until tender. Heat 2 tablespoons of the butter in a wide saute pan over
medium-high heat. Add the onion and saute until well browned, about 12 minutes. Remove
and set aside. Melt the remaining butter in the same pan over high heat. Add the
cauliflower, season with salt, and saute until it begins to color in places, after a few minutes.
Return the onion to the pan and add the garlic, spices, and potatoes.
Lower the heat and cook until everything is heated through, about 4 minutes. Add the
greens, carrot, and 1/2 cup water. Cover and cook until the greens are wilted, about a
minute. Season with lime juice and a few pinches garam masala, then turn onto a platter
and garnish with the sprigs of cilantro.
NOTE: Deborah cites Joe Evans for this dish that marries the rich aromas of a curry with the
speed and lightness of stirfry. The ghee is an important flavor in this dish. Serve with Naan
or pappadums.
------------------
Indian-Style Spinach Puree
Recipe By : James Peterson

Vegetables *Indian

-------- ------------ --------------------------------
3 pounds spinach -- washed, stems
-- removed
or
40 ounces frozen spinach
1 quart chicken or vegetable broth
1/2 cup cooked basmati rice
1 cup milk
1/2 cup heavy cream
Cook the spinach leaves in boiling salted water for 1 minute, rinse until cool, and drain.
Melt the butter in a 4-quart pot. Add the onion and garlic and stir over medium heat until the
onion is soft and translucent, about 15 minutes.
Turn off the heat and immediately stir in the cumin, cloves, and nutmeg. Transfer this
mixture to a food processor and add 2 cups of the broth, the rice, and the spinach. Puree
until smooth. Add more broth if needed to get the mixture to churn around. If you want the
soup to be smoother, work it through a food mill with a medium disk.
Combine the puree with the rest of the broth, the milk, and the cream. Season with salt and
pepper. Check the consistency of the soup. If you want an even smoother texture, strain it
through a fine-mesh sieve.
This soup can be served hot or cold. If you serve it hot, heat it at the last minute and serve
immediately so it doesn't turn gray. If you make it ahead of time (it keeps for 2 to 3 days in
the refrigerator) quickly chill the pot in a bowl of ice as soon as the soup is ready. If the soup
stays hot for too long it will turn gray.
"Splendid Soups" by James Peterson, 1993
------------------
Indian-Style Steak
Recipe By :
Beef *Indian

-------- ------------ --------------------------------
1 1/2 pounds boneless beef sirloin steak -- cut 1 inch thick
1/2 cup bottled barbecue sauce
1/4 cup peanut butter
1/2 teaspoon finely shredded orange peel
1 tablespoon orange juice -- (1 to 2)
Slash fat on edges of steak at 1 inch intervals. Place on unheated rack of a broiler pan.
Broil 3 to 4 inches from the heat to desired doneness, turning once. ( allow 10 to 12 min for
medium rare, or 12 -15 min for medium.)
Meanwhile, stir together barbecue sauce, peanut butter, orange peel and enough juice to
make a sauce of desired consistency. Brush sauce onto meat during the last few minutes of
broiling. Heat any remaining sauce till boiling. Serve with meat. Makes 6 servings.
------------------
Instant Dosas
Recipe By :

-------- ------------ --------------------------------
1 cup -- ¥
1 gram flour
2 tablespoons curds
salt to taste
oil to shallow fry
Sieve together flours, soda and salt.
Take in a large bowl, add curds.
Add enough water to make a batter.
The batter should coat the back of a spoon easily.
Heat griddle, pour a serving spoonful of batter.
Spread thinly with back of spoon.
Sprinkle 1 teaspoon oil to shallow fry.
When crisp lift with spatula. Serve hot with chutney
Makes: 10 - 12 dosas of 7" diameter
Shelflife: Dry ingredients may be premixed, rest instant.
Texture: Thin and crisp.
------------------
Instant Rava Handvo
Recipe By :

-------- ------------ --------------------------------
1 cup fine soji -- (semolina)
1 cup thick buttermilk -- up to 1 1/2
1/2 cup vegetables as per choice finely chopped -- (carrot, beans,
-- spinach, onion,
-- capsicum, cabbage,
-- etc. )
3 tablespoon oil -- (3 to 4)
Salt to taste
Mix all ingredients, except soda and oil.
Make a thickish batter, adding buttermilk accordingly.
Keep aside for 30 minutes.
Now gently mix in soda.
Put a medium heavy saucepan or kadai to heat.
Put 1/2 tablespoon oil in pan, add very few of both seeds.
Allow to splutter. Pour 1ladleful batter in oil.
Cover and allow to cook on very low.
When the base turns crisp and golden brown, flip over.
Allow other side to become crisp.
Serve hot with green chutney or sauce.
Repeat with remaining batter.
If many are required at a time, use more than one stoves and pans.
Or use the paddu tava. (It is a thick iron griddle with cup depressions
like muffin trays.)
Makes: 7-8 handvo cakes
Shelflife: Batter can be stored for few hours, add soda and use as
required.
Variation: Grind a handful of green peas and spinach leaves and add to
batter to give a green colour to the cakes.
Note:
See that the cakes are made in a heavy pan on low flame or in a good
nonstick one. Other wise the bottom will tend to stick. Also, make sure
the base is well golden before flipping over. If it is not done then it
will not come out easily.
------------------
Instant Therati Pal
Recipe By :

-------- ------------ --------------------------------
48 ounces ricotta cheese
1 1/2 cups sugar
2 cans condensed milk
1 cup ghee
First heat ricotta cheese (low) till it becomes dry and crumbly. Then add sugar. Mix and
cook till it becomes solid. Pour in condensed milk and cook further. Add ghee and stir a
while. Remove when halva doesn't stick to your fingers. (Don't let it become too solid - it will
solidify when you cool it.)
------------------
Jaangri
Recipe By : Annalakshmi Restaurant, Kuala Lumpur


-------- ------------ --------------------------------
25 grams urad dhal -- (blackgram)
3 tablespoons ghee
1 drop oange food colouring
vegetable oil -- for deep-frying
***FOR SUGAR SYRUP***
25 grams sugar
1 gram saffron strands
1 drop rose essence
Soak black-skinned urad dhal in water to remove skin. Grind the soaked dhal to a fine paste
in the blender and add orange colouring.
Boil sugar to make syrup. Add saffron strands and rose essence and set aside.
Heat vegetable oil in kuali over low heat. Using a cloth piping bag, pipe the urad dhal paste
directly into the hot oil. Fry both sides till golden brown.
Remove from fire and immediately immerse the hot jaangri in the prepared sugar syrup.
Remove from syrup after 5 minutes.
(Makes 10)
------------------
Jaipuri Mewa Pulao (Dry Fruit Pulao)

-------- ------------ --------------------------------
2 cups long-grain white rice
2 cups sugar
1 cup ghee
1/2 cup chironji -- coarsely ground
25 almonds -- (blanched), chopped
25 pistachios -- chopped
1/2 teaspoon saffron - soaked in:
1 teaspoon milk
4 cups milk
Soak rice in water for 2 hours. Drain. Heat the ghee and add the drained rice. Add milk.
Cover and cook on a low fire stirring occasionally but gently so that the rice grains do not
break. As soon as the rice is cooked, add the cardamom and nutmeg powders, dry fruits,
sugar and saffron. Mix well. Bake in a moderately hot oven till each grain is separate.
Serve hot as a sweet dish.
------------------
Jalebi


-------- ------------ --------------------------------
3 cups sugar
2 cups refined flour -- (maida)
1/2 teaspoon orange or yellow edible colour
clarified butter -- (ghee), as needed
1 tablespoon blanched and sliced pistachios
Mix refined flour and enough water to make a sticky batter of pouring consistency. Beat well
to break lumps, if any, and leave covered for 24 hours.
Heat sugar with 3 cups of water to make a sticky syrup of one-third consistency. Add lemon
juice. Remove the foam from the top of the syrup with a wire sieve or spoon. Add saffron,
cardamom powder, colour and reserve.
Beat the overnight batter and keep aside. Heat 3 cups of clarified butter (ghee) in a wide
pan. When the ghee is almost smoking, lower the flame. Put the beaten batter in coconut
half-shell with a small hole in it, and pour into the hot ghee in a circular motion making four or
five circles for over.
Remove with a slotted spoon, draining all the ghee and place in the syrup. Garnish it with
cardamom powder and blanched pistachios.
------------------
Jalebi (Rajasthani Region)
Recipe By :
Categories : Snacks Sweets
*Indian

-------- ------------ --------------------------------
200 grams plain flour -- (maida)
20 grams gram flour -- (besan)
200 grams sugar
few drops yellow color
2 tablespoons milk
ghee to deep fry
a plastic easy squeeze bottle
Sieve 100 gms. maida and besan together. Make a batter using warn water. Keep aside for
24 hours. Add remaining maida and food color and more warm water if required. The batter
should fall easily when poured - Not too thick not too thin. Keep aside.
Make syrup of the sugar by adding water and boiling. Add the milk and all the scum to form
while boiling. Make one string syrup. Strain. Fill bottle with batter. The nozzle should have
a hole the thickness of a knitting needle. Heat ghee well in a shallow frying pan and form
jalebis in the form of concentric circles about 2 inches on the outside. Fry till crisp, drop into
hot syrup. Drain with a perforated spoon, serve hot.
------------------
Jalebi Malibu

Categories : Sweets Cheese And Eggs
*Indian

-------- ------------ --------------------------------
***FOR THE JALEBI***
100 gram flour
2 tablespoons -- ¥
1 gram flour
5 teaspoons curd
4 teaspoons oil
few strands saffron
1 cup sugar
oil -- for frying
sugar syrup -- as required
100 milliliter malibu
250 milliliter rabri
little sliced fresh coconut
few cherries -- for garnish
Jalebis served with Malibu flavored rabri. Time required: 35 minutes plus fermenting time
Mix all the ingredients for the jalebi, except sugar and oil, together. Add a little water to mix
to a thick batter. Cover and set aside for 20 hours.
Heat oil in a flat pan. Put the mixture in a cloth bag with a small hole and pour it into the hot
oil in jalebi shape. When crisp, remove from oil and put it into the sugar syrup. Similarly
make more jalebis with the remaining mixture.
Blend in the Malibu with the rabri. Put a little Malibu flavored rabri in a plate and place a
jalebi over it. Garnish with coconut slices and cherries.
------------------
Jardaloo Bahar
Recipe By :

-------- ------------ --------------------------------
400 gram dry apricots
200 gram sugar
2 drops vanilla essence
300 milliliter fresh cream -- whipped
-- little lukewarm milk
a few cherries for garnishing
SOAK the apricots overnight for at least 12 hours in lukewarm water. De-stone the apricots
and boil them in the same water on a low heat until the apricots are cooked. Add sugar and
continue to cook until the apricots turn slightly dark in color and the mixture is thick. Add
vanilla essence.
When the mixture is cool, pass it through a mincer or a blender, and finally pass it through a
sieve to remove all the strands. Mix most of the whipped cream into the apricot mixture and
blend well. Blend the dissolved saffron in the remaining whipped cream.
To serve, put a little apricot-cream mixture in a wine glass and pipe saffron-cream on top to
stand up in peaks. Garnish with a cherry. Similarly prepare more servings with the
remaining ingredients. Serve cold.
------------------
Jeera Chawal (Rice With Cumin Seeds)

Recipe By :
*Indian

-------- ------------ --------------------------------
1 cup long grain Indian Basmati rice
2 cups warm water
+ extra water for washing & soaking rice
salt -- to taste
1 bay leaf
2 sticks cinnamon -- (2 inch)
1 black cardamom
1 1/2 tablespoons ghee or clarified butter
Wash rice thoroughly and soak in water for half an hour. Drain thoroughly.
In a pan, heat ghee or clarified butter. Add the cumin seeds, bay leaf, cardamom and
cinnamon.
When cumin seeds sizzle, add the rice. Add salt to taste. Stir until ghee coats every grain of
rice and rice looks glossy.
Add warm water. Bring to a boil. Stir once.
Reduce heat to minimum and cover the pan with a lid. Leave a little gap, otherwise water will
boil over.
Rice will be done when holes appear on the surface and water has been completely
absorbed.
Fork the rice out onto a serving dish. This will separate each grain out. Serve hot with any
curry.
------------------
Jelebi (Deep Fried Batter Sweets)
Recipe By :

-------- ------------ --------------------------------
***BATTER***
2 cups plain flour
1/2 cup rice flour
7 grams fresh compressed yeast -- (or)
1/2 tablespoon dried yeast
1/4 teaspoon saffron strands
2 tablespoons boiling water
1 tablespoon yoghurt
***SYRUP***
3 cups sugar
3 cups water
1 tablespoon light corn syrup
rose essence to flavour
1 1/2 teaspoons liquid orange food coloring
Sift the flour and rice flour into a large bowl. Sprinkle yeast on the warm water in a small
bowl, leave to soften for 5 minutes and stir to dissolve. Put saffron strands in a cup and pour
the boiling water over. Leave to soak for 10 minutes.
Pour dissolved yeast and saffron with its soaking water into a measuring jug. Add tepid
water to make up 2 1/4 cups. Stirring with a wooden spoon, add the measured liquid to the
flour and beat well until batter is very smooth. Add yoghurt and beat again. Leave to rest for
1 hour. Batter will start to become frothy. Beat vigorously again before starting to fry jelebis.
(While batter stands make syrup and leave it to become just warm).
Heat vegetable oil in a deep frying pan and when hot use a funnel to pour in the batter,
making circles or figures of eight. Frying, turning once, until crisp and golden on both sides.
Lift out on a slotted spoon, let the oil drain for a fews seconds, then drop the hot jelebi into
the syrup and soak it for a minute or two. Lift out of the syrup (using another slotted spoon)
and put on a plate to drain.
Syrup: Heat sugar and water over low heat, stirring until sugar dissolves. Raise heat and boil
hard for 8 minutes; syrup should be just thick enough to spin a thread. Remove from heat,
allow to cool until lukewarm, flavour with rose essence (about 1.2 tsp of good quality essence
is sufficient) and colour a bright orange with food colouring.
*Jelebis are coils of crisply fried batter with a rose-scented syrup inside the coils. How the
syrup gets into the coils is a mystery unless you do some research on the subject.
This is a traditionally festive sweet. (Moghul custom)
------------------
Jellied Moose Nose
Recipe By :
*Indian

-------- ------------ --------------------------------
1 upper jawbone of a moose
1 teaspoon salt
1 onion -- sliced
1/2 teaspoon freshly-ground black pepper
1 garlic clove
1/4 cup vinegar
1 tablespoon mixed pickling spice
Cut the upper jaw bone of the moose just below the eyes. Place in a large kettle of scalding
water and boil for 45 minutes. Remove and chill in cold water.
Pull out all the hairs -- these will have been loosened by the boiling and should come out
easily (like plucking a duck). Wash thoroughly until no hairs remain.
Place the nose in a kettle and cover with fresh water. Add onion, garlic, spices and vinegar.
Bring to a boil, then reduce heat and simmer until the meat is tender. Let cool overnight in
the liquid.
When cool, take the meat out of the broth, and remove and discard the bones and the
cartilage. You will have two kinds of meat, white meat from the bulb of the nose, and thin
strips of dark meat from along the bones and jowls. Slice the meat thinly and alternate layers
of white and dark meat in a loaf pan. Reheat the broth to boiling, then pour the broth over
the meat in the loaf pan. Let cool until jelly has set. Slice and serve cold.
This recipe yields ?? servings.
Recipe Source: NORTHERN COOKBOOK edited by Eleanor A. Ellis
------------------
Jelly Salad
Recipe By :

-------- ------------ --------------------------------
1 packet jelly -- (your choice)
1 cup cabbage shredded
1 cup carrot chopped
1 sprig spring onion chopped fine
1 tomato
1 capsicum small chopped
1 apple firm
2 pineapple slices
salt to taste
pepper fresh ground
1/2 teaspoon ground sugar
1 teaspoon white vinegar
Set jelly as per instructions on packet.
Meanwhile place any empty salad bowl in the fridge to chill.
When jelly is well-set cut into tiny cubes.
Remove the bowl from fridge. Chop apple and pineapple to pieces.
Fill it with cabbage, carrot, capsicum, apple, pineapple, spring onion.
Sprinkle salt, pepper, vinegar and sugar. Add jelly pieces.
Toss with chopsticks or fork.
Garnish with slices of tomato and coriander.
Serve chilled.
Making time: 10 minutes (excluding jelly-setting time)
Makes: 6-7 servings
------------------
Jelly Vegi Tossed Salad
Recipe By :

-------- ------------ --------------------------------
1 packet desired jelly -- (set as per
-- instruction on
-- cover of pack)
1/4 medium cabbage shredded
1 large cucumber diced
2 slices chopped pineapple -- (2 to 3)
1 medium apple peeled and diced
1 spring dill leaves finely chopped
2 sticks shallots chopped -- (2 to 3)
2 tablespoons cream -- 2 tablespoon curds
-- fresh, 1 teaspoon
-- sugar (whipped
-- together)
1 teaspoon sugar
fresh ground pepper
salt to taste
Toss all ingredients together except the jelly and whipped mixture and
dill leaves.
Chill in a large glass bowl.
Just before serving chop the jelly into inch-sized cubes.
Mix the cubes in the salad and toss lightly.
Pour the whipping on the salad and sprinkle the chopped dill on top for
garnishing.
------------------
Jhaal Moori
Recipe By : /
*Indian

-------- ------------ --------------------------------
50 grams sev
50 grams fried peanuts
50 grams phuliyan -- parwal or puffed
rice
1/2 teaspoon mango powder -- (or)
1/2 tablespoon thick tamarind pulp
4 teaspoons mustard oil
salt -- to taste
Mix all the ingredients together well, tossing them in the mustard oil.
Serve immediately.
------------------
Jhal Fireze - Beef With Onion And Green Pepper

Categories : Curry Beef
Dressings *Indian

-------- ------------ --------------------------------
12 ounces cooked -- boneless roast beef
-- or lamb
-- cut in 1/4" slivers
1 teaspoon red wine vinegar
1/2 teaspoon salt -- plus 1/8 teaspoon
1/2 teaspoon black or yellow mustard seeds
10 fenugreek seeds -- optional
1 small green bell pepper -- cut in 1/8" slivers
1 small onion -- cut in fine
-- 1/2rings
1 teaspoon worcestershire sauce
Cut cooked meat into 1/4" wide slices. Now stack slices together and cut them into 1/4
slivers. Combine black pepper, cayenne, cumin , coriander, turmeric, vinegar, 1/2 teaspoon
salt and 2 tablespoons water in small cup. Mix and save. Put the oil in a large frying pan
over medium-high heat. When oil is hot put in cumin, mustard and optional fenugreek seeds.
As soon as the mustard seeds begin to pop, put in the bell pepper and onion. Stir-fry until
onion has browned quite a bit and mass of vegetable mass reduced. Sprinkle about 1/8
teaspoon salt over top and stir. Add meat and spice mixture form cup. Stir rapidly for a
minute or so until meat has heated through. Add Worcestershire sauce and stir to mix.
------------------
Jhinga Jalpari
Recipe By :
On-The-Grill

-------- ------------ --------------------------------
20 jumbo prawns
2 tablespoons salt
2 tablespoons black cumin seeds
2 tablespoons yellow chile powder
8 teaspoons cornstarch
oil
150 gram cheese -- grated
1 egg
1 lemon -- juice of
CLEAN, shell and devein the prawns, keeping the tail intact. Make a small slit along the
back of each prawn and marinate with lime juice and salt. Apply ginger-garlic paste and
sprinkle black cumin on top. Keep aside for five minutes and sprinkle yellow chile powder.
Mix grated cheese, saffron, egg and coriander leaves. Stuff each prawn with a little of the
filling. Roll in cornstarch and insert wooden sticks through the tail to hold shape.
Heat oil in a kadai and deep fry the prepared prawns on medium heat until done. Sprinkle
chaat masala and a little lime juice.
------------------
Jhinga Mughlai Kari - Shrimp In Yogurt Curry

*Indian

-------- ------------ --------------------------------
2/3 cup yogurt
2/3 pound onions -- chopped
1 1/2 ounces cashew nuts
2 1/2 cups water
8 ounces shrimp
salt to taste
2 teaspoons tomato paste
Heat oil and fry onions until brown. Drain on a paper towel and let cool. In an electric
blender, blend cashew nuts as fine as possible. Add fried onions, yogurt and water, and
blend, This is the Curry Base for this recipe. Pour the Curry Base into the same pan in with
the onions were browned, add the spices, water and salt. Simmer for 15-20 minutes. Serve
hot with rice. Instead of shrimp, you may add beef, chicken, lamb, or vegetables.
------------------
Jhinga Phuljharhi
Recipe By :

-------- ------------ --------------------------------
8 large prawns -- cleaned, shelled
-- and deveined (but retain tail)
oil for deep frying
1 1/2 teaspoons cornstarch
1/4 teaspoon yellow chile powder
salt to taste
***FOR THE BATTER***
400 gram flour
100 gram rice flour
5 egg yolks
1/4 teaspoon fennel powder
1 pinch cinnamon powder
salt to taste
***MIX FOR THE FIRST TOPPING***
75 grams processed cheese -- grated
2 tablespoons cream
***MIX FOR THE SECOND TOPPING AND
-- REFRIGERATE***
2 egg yolks -- whisked
2 tomatoes -- chopped fine
2 spring onion greens -- chopped fine
1 green chile -- chopped fine
SKEWER the prawns from tail to head on wooden skewers. Mix all the ingredients for the
marinade and evenly rub the skewered prawns with this marinade. Keep aside for 30
minutes. Sieve flour and rice flour separately into a bowl. Add the remaining ingredients for
the batter and one liter ice cold water. Whisk to obtain a lumpy batter.
Refrigerate until required. Heat oil in a kadai over medium heat. Add a few drops of batter
and, as soon as the batter droplets come to the surface, dip skewered prawns in the batter,
and deep fry for three minutes. Drain and evenly brush with the first topping Then liberally
sprinkle the second topping on the prawns. Finally glaze it in the broiler (or under the
salamander) for a minute. Remove skewers and keep aside. Arrange prawns on a platter
and serve with warm sautéed juliennes of carrot, potato, pumpkin and beans.
------------------
NOTES : Indians prepare prawn pakoras in a hundred different ways. We

decided to substitute the besan batter with a tempura-style batter
and then coated the whole thing with onions, tomatoes, etc.
Jhinga Vindaloo- Prawn Vindaloo - Australia

Categories : Dressings Vindaloo
*Indian

-------- ------------ --------------------------------
7/8 ounce fresh ginger -- finely grated
2 cloves garlic -- finely
chopped
6 curry leaves
3 1/2 ounces tomatoes -- peeled and chopped
2 teaspoons chilli powder
1 pound shelled prawns
3 tablespoons white vinegar
salt to taste
1/2 teaspoon sugar
Crush cumin seeds with ginger, garlic and mustard seeds. Heat oil in a pan, add onion and
curry leaves and fry until onion is golden. Add tomato, chilli powder, turmeric and 1-2
tablespoons water and cook, mashing tomato under back of a wooden spoon to make thick
paste. Add crushed spices and continue to fry for 5 minutes, then add prawns and 4
tablespoons water and simmer for 10 minutes. Pour on vinegar. The sauce may be
thickened, if necessary, by adding the cornflour mixed with 1 tablespoon water. Add salt and
sugar to taste.
------------------
Jinga Ni Curry
Recipe By :

-------- ------------ --------------------------------
2 kilograms prawns with shells or fish
***ROAST ON GRIDDLE AND GRIND FINE***
32 almonds -- boiled and peeled
1 tablespoon raw rice
1 tablespoon cummin seeds
2 ounces shelled gram nuts
2 ounces peanuts
8 peppercorns
8 cloves
4 cardamoms -- up to 6
6 sticks cinnamon
i tsp salt
4 cups corn oil
***IN BLENDER, GRIND THE MASALA WITH:
8 tomatoes
-- and:
250 grms tamarind:
3 cups dessicated coconut
15 cloves garlic
30 large red chillies -- remove seeds and
-- soak in water
10 green chillies
10 mint leaves
10 curry leaves
1 teaspoon turmeric
i tsp curry powder
3 cups chicken or mutton stock -- 8 oz measure cup
METHOD:
Shell and devein the prawns. wash and marinate in 2 tsp salt. Drain off excess water.
Remove the seeds from the tamarind and boil in 1 cup of water. Keep aside the pulp. In a
chopper, grind the roasted masala till it is fine.
In a blender, grind the masala with the tomatoes and tamarind pulp.
Finally blend both the masalas together.
In a pan, take 3-4 cups oil. Let it boil. Tie a bunch of curry leaves with thread and on a slow
fire, fry. Gradually add all the masala and fry on medium and then low fire, for atleast 1/2 to
3/4 of an hour, till it is well cooked and no taste of raw masala remains. Taste and adjust
seasoning. Add chicken or mutton stock or water, to dilute the masala. Allow to simmer.
Add in prawns and cook for not more than 10 minutes. Allow the curry to simmer on a low
fire till the oil exudes.
If meat or chicken is used instead of prawns, add ground ginger.
Serve with white boiled rice
Recipes by Jeroo Mehta
------------------
Jinga No Palao
Recipe By :

-------- ------------ --------------------------------
4 dozen prawns -- shelled, deveined
7 green chillies -- up to 8
4 onions -- sliced finely, up
-- to 5
3 sticks cinnamon -- up to 4
9 cardamoms -- up to 10
2 tomatoes -- skinned and
-- choppcd, up to 4
2 teaspoons salt
6 cloves garlic -- ground, up to 8
1 pound basmati rice -- soak in water
for atleast 1 hour
10 cloves -- up to 12
1 teaspoon cummin seed
1 teaspoon sugar -- up to 2
saffron for colouring
coriander leaves
METHOD:
Fry the onions golden brown. Remove about 2 onions for later use. In the remaining onions,
add in chopped coriander, green chillies, garlic and turmeric allowing it to cook for a few
minutes. Add in chopped tomatoes, cook till pulpy, and then add in prawns with about 4
cups of water.
When the prawns are nearly done, add chilli powder and sugar and allow to simmer till about
1/2 cup of gravy is remaining.
In the meantime, boil the rice with salt, removing when half done. Drain off the water and
cool.
In a pan put the reserved fried onions with oil, on a slow fire and add in cinnamon sticks,
cloves, cardamom and cummin seed which have been pounded slightly. Allow to simmer for
a few minutes and remove off the fire. In a large pan, spread half the rice and layer with
prawns, fried onions with garam masala. prawn gravy and then lastly another layer of rice
which has been infused with saffron, topping it with very hot oil. Cover the pan and cook on
a low fire for atleast 10 minutes. Mix all the palao together, cover and cook till rice is done
------------------
Juji's Naan (Leavened Flat Breads) - Madhur Jaffrey
Recipe By :

-------- ------------ --------------------------------
3 1/4 cups unbleached white flour
1/4 teaspoon salt
unsalted butter -- (optional) softened
Sift the flour, baking powder, and salt into a bowl. Slowly add as much yogurt as you need to
gather the flour together and make a soft, resilient dough. Knead for about 10 minutes and
form a ball. Put the ball in a bowl and cover the bowl with a damp dishcloth. Set aside in a
warm place for 1-1/2 to 2 hours. Knead the dough again and divide into nine equal parts.
Keep them covered.
Heat a cast-iron skillet or griddle over a lowish flame, and preheat the broiler.
Take one of the parts of dough and make a ball out of it. Flatten it and then roll out on a
lightly floured surface until you have a round that is about 1/8 inch thick. When the skillet is
very hot, pick up the naan and slap it onto the heated surface. Let it cook slowly for about 4
to 5 minutes. Now put the skillet under the broiler for 1 to 1-1/2 minutes or until the puffing-
up process is complete and there are a few reddish spots on the naan. Remove the naan
with a spatula and brush with butter if you like. Make all the naans this way, keeping them
stacked and covered with a clean dishcloth. Serve hot.
If you wish to have the naans later, wrap them in a plastic bag when they have cooled.
Before you eat, wrap as many as you need in aluminum foil and heat in an oven at 400 F for
15 minutes.
* Source: World-of-the-East Vegetarian Cooking - by Madhur Jaffrey * Published in: The

Herb Companion - February/March 1993
------------------
Julie Sahni's Indian Keema With Ginger
Recipe By : New York Times Cookbook

Beef *Indian

-------- ------------ --------------------------------
1 1/2 table ginger -- finely chopped
2 hot green chilies -- seeded, chopped
1 pound lean ground lamb -- or beef
salt -- to taste
1/2 cup water -- boiling
2 table coriander -- chopped
The work "keema" refers to almost any ground meat casserole in Indian cuisine. It takes
many flavors but this version is one of the best. Julie Sahni is a well-known Indian chef and
cookbook author.
Heat oil in a skillet and add onions. Cook, stirring, about 10 minutes, or until they are
caramel colored.
Add garlic, ginger and chilies and cook 2 minutes longer. Add the ground meat and cook,
stirring and chopping with the side of a heavy metal spoon to break up any lumps. Cook until
the meat loses it's raw look and starts to brown.
Sprinkle with turmeric and salt and stir. Add water, cover and cook over low heat, 25
minutes, stirring often to prevent browning and sticking. When ready, all liquid should be
absorbed. If it is not, uncover and cook until all the liquid has evaporated.
Stir in the garam masala, lemon juice and coriander.
------------------
Kabli Chana (Chick-Pea Dal)
Recipe By :

-------- ------------ --------------------------------
6 cups kabli chana -- (beige chickpeas) or
-- kala chana (brown
-- chickpeas)
1 cup vegetable oil
1 teaspoon cayenne
1 teaspoon caraway seeds
1 teaspoon salt
4 fresh hot green chilies -- seeded if desired
1 tablespoon chopped parsley
Soak the chickpeas overnight in plenty of cold water. Drain well. Heat the oil in a saucepan
over medium heat. When hot, add the cayenne, turmeric, and caraway seeds, and cook for
2 or 3 minutes. Add the drained chickpeas, stir, and cook for 3 to 5 minutes more, stirring
occasionally. Add the salt, garlic, and the tamarind paste mixed in 1/2 cup water. Then add
1 1/4 cups hot water and the chilies. Cover tightly and cook over a low heat for 2 to 3 hours,
or until the chickpeas are tender, adding more water if necessary. Sprinkle with parsley
before serving.
serves 6
------------------
Kabuli Chana Gravy


-------- ------------ --------------------------------
1 cup kabuli chana
1 liter water
chile powder and salt -- to taste
1/3 cup grated onions
1/4 cup tomatoes -- blanched and
-- chopped
1 tablespoon ginger -- thinly sliced
1 teaspoon curry powder -- (or)
1 handful coriander leaves -- chopped
"KABULI CHANA GRAVY (Kabuli chana with spicy tomato and onion gravy)"
Time required: One hour 10 minutes, plus soaking time
SOAK chana overnight in four cups water. Add salt and pressurecook on high heat for five
minutes. Lower the heat and continue to cook for 15 minutes more or until done. Remove
from heat. When cool, put the chana in a bowl and set aside.
Reheat the same pressure cooker and lightly roast the cumin seeds. Add coriander powder
and turmeric powder and stir well. Quickly add onion, tomato, ginger, garlic, chile powder
and the remaining water.
Pressure-cook for ten minutes. When cool, open the cooker and keep stirring constantly until
almost dry. Add curry powder or garam masala powder and cooked chana along with the
water in which it was cooked. Simmer for five to seven minutes until the gravy is thick.
Remove from heat. Serve garnished with coriander leaves.
------------------
Kabuli Pulao
Recipe By :
-------- ------------ --------------------------------
2 cups rice
100 grams cauliflower -- cut into flowerets
100 grams peas -- shelled
2 onions -- sliced
1 large potato
1/2 cup yogurt
1 cup milk
1 clove garlic
2 inches ginger
salt -- to taste
***FOR THE GARLIC CHUTNEY***
(grind together to a fine paste)
1 pod garlic
8 red chiles
1 1/2 limes -- juice of
salt -- to taste
***FOR THE GREEN CHUTNEY***
(grind together to a fine paste)
4 green chiles
1 bunch cilantro
1 piece ginger -- (3 cm)
1 lime -- juice of
salt -- to taste
This rice dish sans gravy is not as spicy as the traditional biryani.
1. Grind garlic, ginger, chile powder, coriander seeds, turmeric powder and salt to a fine
paste. Set aside.
2. Wash the rice and soak for two hours.
3. Heat the ghee and fry the ginger garlic paste until the ghee separates.
4. Add yogurt and keep stirring for 10 minutes. Add the cauliflower flowerettes and green
peas and stir well.
5. Cover the pan with a shallow, close fitting plate filled with water. Cook on a low flame for
eight minutes and set aside.
6. Peel and slice the potato into thick sections.
7. Heat ghee and fry until done. Drain and sprinkle with a little salt and set aside.
8. Brown onions in ghee, drain and set aside.

9. Boil sufficient water and cook the rice in it until three-fourths done. Pour a tablespoon of
ghee over it, cover and set aside.
10. Take a deep mould, like jelly mould or use a pressure cooker. Put a layer of plain rice in
it. Over it put a layer of cauliflower and green peas and top it with another layer of red garlic
chutney, topped with fried potatoes followed by a layer of white rice.
11. Repeat the layers in the same sequence ending with the layer of white rice. Sprinkle
milk over the rice. Place the vessel or mould over a thick-bottomed tava and cook on low
heat for 15 to 20 minutes until the rice is done.
12. Remove from the heat and very gently unmould the rice on a plate or a tray taking care
to see that the layers are intact. Serve hot.
------------------
Kachumbar - Tomato, Onion, And Cucumber Relish


-------- ------------ --------------------------------
2 large tomatoes -- finely chopped
2 fresh green chilies -- finely chopped
6 tablespoons cilantro leaves -- finely chopped
1 teaspoon salt
Mix all ingredients together and chill 2-3 hours before serving.
------------------
Kadai Chop
Recipe By :
On-The-Grill

-------- ------------ --------------------------------
8 lamb chops -- (500g) (single bone)
oil for deep frying
salt to taste
20 grams chile powder
10 grams garam masala powder
60 grams raw papaya paste
10 grams black pepper powder
100 gram cornstarch
salt to taste
50 grams flour
WASH and dry the lamb chops. Mix salt, chile powder, garam masala powder, ginger paste,
garlic paste, raw papaya paste, black pepper powder and lemon juice well and apply to the
chops. Keep aside for half an hour.
Mix all ingredients for the batter and add enough water to mix to a smooth paste of coating
consistency. Dip the marinated chops in this batter and deep fry in hot oil until done. Serve
hot.
------------------
Kadai Paneer
Recipe By :

-------- ------------ --------------------------------
400 grams paneer
4 large tomatoes -- finely chopped
2 dried red chiles
1 tablespoon ginger -- julienne
1 tablespoon whole dry coriander seeds
salt -- to taste
3 tablespoons oil
1/2 tablespoon garam masala powder
1/4 cup water
1 capsicum -- julienne
Cut paneer into thin srips or small triangular shapes. Cut the dry red chiles and heat the oil
in a frying pan. Add the dry red chiles, the chopped green chiles, ginger and garlic paste and
whole coriander seeds (crush them a little using a flat edged tool if you can, it will release the
flavour) fry all together. When done add the chopped tomatoes and salt and the water let
this mixture cook and simmer until the oil starts to separate from the tomatoes. Now add the
red chile powder, garam masala, and stir in. Add the capsicum and the paneer and mix well.
Last add the ginger julliene and the chopped coriander and mix well. Serve hot.
This dish is very popular right now its a hot and tasty starter. Kadia refers to the pot its
served in and Paneer is a cheese made from milk. It is usually used in dishes from the the
north i.e. Punjab or Mughlai cuisine. The paneer itself doesn't taste of much but as an
ingredient it really comes on its own! It is sold in packets in indian grocers or you can
sometimes get in the deli section of supermarkets. I saw this on my mum's favorite program
called Khana Kazana!!
Sometimes in restaurants they serve this dish as a sizzling starter, to do this heat the serving
dish until hot and when serving the paneer sprinkle a little lemon juice on it, sizzle to your
hearts content! I hope you enjoy this dish. Don't be hasty, it's very very tasty!
------------------
Kadak Seekh Kabob
Recipe By :
Categories : Lamb Kabobs

-------- ------------ --------------------------------
400 gram tender lamb
10 grams garlic
5 whole red chiles
25 grams ginger
2 tablespoons garam masala powder
2 teaspoons salt
1 teaspoon black pepper -- (coarsely ground)
2 tablespoons oil for frying
Mince the lamb fine. Cut garlic, red chiles and ginger into small pieces. Mix the lamb mince
with the garlic, red chiles, ginger, garam masala powder, salt and pepper. Add a little oil to
the marinade and mix well.
Let the mixture stand for two hours so that the minced meat is well marinated.
Divide the minced meat into large lemon sized balls and put them onto skewers (sheekh) in
cylindrical shape. Cook in a clay oven until brown and done.
Remove the skewers from the clay oven and cut the kabobs evenly. Gently slide them off
the skewers.
Heat oil in a frying pan and shallow fry the kabobs until well browned. Season with lemon
juice, salt and chaat masala. Serve hot with greens and
onions slices.
------------------
Kadhai Paneer
Recipe By : Chefnet

-------- ------------ --------------------------------
600 gram cottage cheese -- (paneer)
8 grams black pepper
40 grams green pepper
10 grams coriander powder -- (2 tsp)
10 grams coriander seeds -- (2 tsp)
5 grams methi -- (fenugreek seeds) (1
-- tsp)
15 grams ginger juliennes -- (3 tsp)
15 grams green coriander leaves -- (3 tsp), chopped
40 grams chopped onions -- (1/4 cup)
40 grams vegetable oil
150 milliliter tomato puree -- (3/4 cup)
salt -- to taste
Cubes of cottage Cheese cooked in a Kadhai. A chilli hot, semi-dry and colourful curry!
METHOD
1.Cut the Paneer into fingers. Cut the capsicum into halves, deseed and make juliennes or
cut into small, even squares.
2. Pound the red chillies and coriander seeds with a pestle to a powder.
3. Heat the oil in a kadhai and saute the onions and capsicum over medium heat for 2
minutes.
4. Add the pounded spices and two-thirds of the chopped ginger and stir for 1 minute. Add
the tomato puree and salt, bring to boil and simmer until the oil separates from the gravy.
5. Add the paneer and stir gently for 2-3 minutes.

6. Sprinkle with fenugreek powder, garam masala powder, ground coriander and black
pepper. Stir.
TO SERVE
Garnish with green coriander leaves and the remaining ginger juliennes. Serve with roti or
parantha and salad or raita.
------------------
Kadhi
Recipe By :
Categories : Gujerati Sauces
*Indian

-------- ------------ --------------------------------
2 cups sour yoghurt
1 tablespoon jaggery
2 tablespoons besan flour
1 piece ginger -- (1")
2 curry leaf stalks -- (2 to 3)
salt to taste
***FOR TEMPERING***
1 piece cinnamon -- (1")
5 cloves
1 tablespoon oil
Whip the yoghurt, add enough water to make it of pouring consistency. Stir in the besan
flour and set aside. Scrape and chop the ginger, chop the jaggery and coriander leaves.
Add these with salt to the yoghurt. Place on a high flame and stir constantly for 15 minutes,
until the besan flour cooks. Fry the tempering spices in the oil and pour into the kadhi.
Simmer them together for a few minutes. Serve with kitcheri or sukhi dal.
------------------
NOTES : Gujerat nu Jaman

Kadi
Recipe By :
*Indian

-------- ------------ --------------------------------
1 drumstick
150 grams potatoes
100 grams lady's fingers
1 brinjal
150 grams cauliflower
25 grams tamarind
1 tablespoon groundnut oil -- (peanut oil)
1/4 teaspoon fenugreek seed
1 piece ginger -- (1 inch), finely
-- chopped
few curry leaves
salt -- to taste
Clean and cut all vegetables. Soak tamarind and extract juice.
Heat oil. Add gram flour, cumin and fenugreek seed. Keep stirring until it is slightly reddish
brown. Add 3 cups water, all vegetables, ginger, chiles, tamarind juice, coriander, curry
leaves, salt. Close lid. Serve hot with rice.
------------------
Kai Murukku (Hand-Twisted Murukku)
Recipe By : Annalakshmi Restaurant, Kuala Lumpur


-------- ------------ --------------------------------
1/2 gram rice flour
5 tablespoons roasted urad dhal flour
salt -- to taste
1 kilogram cooking oil -- for frying
Mix rice flour, urad dhal flour, butter, cumin seeds and salt and form a dough.
Take a lump of dough in your fist and using the fingers to push the dough out, form a rope-
like pattern, shaping it into a spiral at the same time - you can use a circular board of the
desired size as guide. Make five circles for a small spiral and nine circles for a big spiral.
Each time you run out of dough, take another lump of dough and start again, connecting one
end with the other to form a continuous spiral.
Deep-fry the spirals in a kuali of oil until golden brown on both sides.
Makes 10 pieces
------------------
Kaju Barfi
Recipe By :

-------- ------------ --------------------------------
150 gram cashewnuts
400 gram sugar
elaichi powdered
silver foil -- (optional)
500 gram khoya
Dry grind the cashew
Mix khoya (grated) and sugar
Heat in a heavy pan, stirring continuously.
Once the sugar dissolves, add the cashew (powdered) and elaichi
Cooking, constantly stir till soft lump is formed and does not stick to
sides
Roll on a flat surface to desired thickness and apply silver foil.

------------------
Kaju Katli
Recipe By :

-------- ------------ --------------------------------
500 gram cashews soaked 2 hours in water
300 gram sugar
1 tablespoon ghee
Drain and grind cashews to a fine paste.
Use as little water as possible.
In a heavy suacepan put sugar and paste.
Cook on slow to medium heat.
Cook stirring continuously till a soft lump is formedium
Add ghee and cardamom powder and mix well.
Spread on a clean greased worksurface.
Roll lightly with a rolling pin, to 1/8" thickness.
Apply silver foil. Cool, cut into diamond shaped katlis.
Makes: 35-40 katlis
Shelflife: 2 weeks
------------------
Kaju Mithai
Recipe By :

-------- ------------ --------------------------------
165 grams sugar
1/2 teaspoon ghee
few sprigs saffron
few drops rose water
Rich Dessert made from Cashew nuts.
1. Soak the saffron in a tablespoon of boiling water. Crush with the back of a spoon to a
smooth paste.
2. Grind the cashew nuts dry in a spice or coffee grinder.
3. Add water and sugar in a heavy-bottomed pan. Cook to one thread consistency.
Remove from heat.
4. Add cashew powder, saffron water, ghee and the rose water.
5. Mix well with a wooden spatula. Make small balls with greased hands while still a little
hot. Serve when cool.
------------------
Kakori Kabob
Recipe By :
Categories : Kabobs Lamb

-------- ------------ --------------------------------
200 gram kidney fat
50 grams raw papaya paste
50 grams desi ghee
5 grams Kashmiri mirch powder
1 gram green cardamom
2 grams black cardamom
1 1 gram clove powder
a pinch of mace powder
1 cm cinnamon
a few rose petals
10 grams almonds
25 grams raw red onion
salt to taste
100 gram poppy seeds
10 grams chironji
10 grams melon seeds
10 grams mawa
100 gram desi ghee
a few drops sweet ittar
a few drops gulab jal or
kewra essence
CLEAN the lamb cubes and mince. Add kidney fat and mince again seven to eight times.
Add raw papaya paste to the mince, mix well and rest for a while.
Grind all the marinade ingredients to a paste and add to the mince. Mix well and keep aside
for 30 minutes in a cold place. Add roasted chana powder and desi ghee. Mix well and
refrigerate until the mixture is stiff.
Skewer on a greased kakori seekh with wet hands. Cook on a charcoal grill until done.
Serve hot with mint chutney, laccha pyaaz and sheermal.
------------------
Kala Chana Aur Aloo (Black Chickpeas With Potatoes)
Recipe By :

-------- ------------ --------------------------------
1 cup black chickpeas -- (kala chana)
1 medium-sized onion -- peeled and chopped
1 1 inch piece fresh ginger about 1 inch -- peeled and chopped
a generous pinch ground asafetida or tiny
-- lump asafetida
4 medium-sized potatoes -- peeled and
-- quartered
1/4 teaspoon cayenne -- up to 1/2
3 tablespoons tamarind paste -- up to 4
Sort and clean the chickpeas and wash them under cold water. Drain. Soak for 24 hours in
a bowl containing 1/2 teaspoon of the salt, the baking soda, and a quart of water. Place
chopped onion, garlic, and ginger in the container of a blender with 3 tablespoons of water.
Blend at high speed until you have a smooth paste. In a 4-quart pot, hat the oil over a
medium-high flame.
When very hot, put in the asafetida and cumin seeds. After a few seconds, when the
asafetida expands and the cumin darkens, put in the paste from the blender, keeping face
averted. Fry, stirring, for about 5 minutes. Now drain the chickpeas and add them to the pot.
Also put in the potatoes, coriander, turmeric, garam masala, 1 teaspoon salt, the cayenne
pepper, and 2 cups of water. Bring to a boil. Cover, and allow to simmer gently for 1 hour.
Add 3 to 4 tablespoons of tamarind paste to chickpeas according to tartness desired. Stir.
Check salt. Cook for another 10 minutes, stirring occasionally. To serve: This dish tastes
very good with hot pooris or parathas. Some kind of relish-perhaps cucumber and tomato
with lemon juice-should be served with it. For a complete meal add a green vegetable dish.
serves 4
------------------
Kala Jamoon
Recipe By :
Categories : Desserts Snacks
Sweets *Indian

-------- ------------ --------------------------------
350 grams khoya -- (refer feature)
200 grams paneer
65 grams plain flour -- (1/8 cup)
600 grams sugar
4 cups water
1 tablespoon milk if required
Make 1 string syrup of sugar and water. (refer basic recipe in sweets) Mash, grate or
crumble khoya and paneer together. Add cardamom powder, flour and knead well till
smooth. If too dry, add a little milk. Form a soft dough. Make small balls out of dough rolling
lightly between palms. The balls should be half the size of pingpong balls. Heat ghee till
slightly fuming. Cool for 3 minutes. Add some balls, and allow them to rise before putting
back on heat. Fry on low heat, till dark from all over.
Drain and dip into syrup. Allow to soak till next batch is ready. Repeat till all dough is
exhausted. Drain and transfer to serving dish. Note: Take care not to fry on high or the
jamoons will stay undone from the center. If the jamoons are cracking, add some more milk.
If soaking too much fat, add a little more flour. A little variation is bound since the khoya may
not be uniform each time. Bengali Dish
------------------
Kalagoora Pulusu (Mixed Vegetables With Fenugreek Seeds)

-------- ------------ --------------------------------
3 cups mixed vegetables -- (sweet potatoes,
-- eggplant, cut
into 2" pieces
-- bell pepper,
-- onions, potatoes,
-- French beans,
-- tomatoes)
2 tablespoons tamarind extract
1/2 cup oil
1 teaspoon sugar
10 curry leaves
3 cups water
coriander leaves -- to garnish
salt -- to taste
In a deep skillet, heat oil on medium and add mustard seeds and Fenugreek seeds. When
Fenugreek seeds are light brown, add chopped onion and fry until light brown.
Now add vegetable pieces, salt, turmeric powder, red chile powder and fry for 5 minutes on
high heat while stirring occasionally.
Next add tamarind extract, coriander leaves, curry leaves, sugar, water and stir well. Cook
on medium heat for 20 minutes such that the sauce is not too watery or too thick.
------------------
Kalakand (Milk Burfi)
Recipe By :

-------- ------------ --------------------------------
2 liters milk
1/2 cup sugar -- up to 3/4
chopped nuts to decorate -- (pista, almonds)
1/2 teaspoon citric acid dissolved in 1/2 cup water.
Boil half the milk and add the citric solution as it comes to boil
Switch off gas. Once the chenna settles sieve through muslin cloth, press
out excess water, take in a plate and press down.
Do not knead.
Put the remaining milk in a heavy pan and boil to half.
Add the chenna and boil till the mixture thickens, stirring continuously.
Add the sugar and continue to cook, stirring all the while till softly
thickens in a lump.
Set in a tray, apply silver foil and sprinkle the chopped nuts.
------------------

Kaleji Crescents
Recipe By :

-------- ------------ --------------------------------
***FOR THE DOUGH***
110 gram flour
30 grams yogurt cheese
50 grams unsalted butter
salt to taste
1 egg -- beaten
a little butter for greasing
200 gram chicken liver
1/2 cup milk
6 1/4 grams butter
1 1/2 teaspoons oil
2 spring onions
4 cloves garlic
-- chopped fine
60 grams tomato -- chopped fine
1 teaspoon black pepper powder
1 teaspoon marjoram -- dried
2 tablespoons single cream
salt to taste
To prepare the dough: Put yogurt cheese and butter in a bowl and cream until well blended.
Sieve flour and salt together and blend into the cheese-butter mixture with a fork. Add eight
tsp. water and knead to a smooth dough. Cover with a moist cloth or cling film and
refrigerate for an hour.
To prepare the filling: Clean the liver and soak in milk overnight. Drain and dice. Finely chop
the spring onion bulbs and coarsely chop the greens. Heat butter and oil in a frying pan, add
the chopped onion bulbs and garlic. Sauté over medium heat until the onions are translucent
and glossy. Dissolve coriander powder and turmeric powder in two tbsp. water and add to
the pan. Stir until the moisture evaporates. Add tomatoes and salt. Stir-fry until the oil floats
on top. Add liver and spring onion greens. Stir-fry for two minutes. Sprinkle bottle masala,
pepper and marjoram. Stir and remove from heat. When cool, add cheese and cream. Mix
well. Adjust the seasoning and divide into 12 equal portions.
To prepare the croissant: Roll out the dough on a floured surface into a 37 cm. x 25 cm.
rectangle. Then cut into 12.5 cm. squares. Finally, cut each square diagonally, to make 12
triangles. Place a portion of the filling in the center of each triangle, roll from the wide edge
to the tip and twist the ends to seal the filling. Then turn the ends inwards to make
crescents, arrange on a greased baking tray. Brush with beaten egg. Bake in a pre-heated
oven at 450F for 10 minutes or until golden. Serve as a starter.
------------------
NOTES : Makes 12 crescents
Kali Dal


-------- ------------ --------------------------------
1 cup black whole gram beans
2 tablespoons red kidney beans
3/4 cup chopped tomatoes
1 cup water
2 teaspoons salt
6 tablespoons ghee
4 tablespoons ghee
1 cup minced onions
Wash the gram beans. Place both the gram beans and kidney beans in a large pot. Add 4
cups of water and bring to a boil. Turn off heat and let sit for 2 hours. Add the onions,
ginger, tomatoes, 1 cup water, cardamom, coriander, pepper, salt and 6 tb ghee. Mix well,
bring to a boil and simmer for 4 1/2 to 5 hours. Keep the heat very low so that you maintain
a bare simmer during the cooking period.
After cooking, remove 2 to 3 cups of the beans and blend them until smooth. Return to the
pot. Keep the dal on a low simmer.
Heat ghee and add the cumin seeds when ghee is very hot. After 10 seconds, add the
minced onion and cook gently for 10 minutes, stirring constantly. Pour over the dal and mix
in the coriander. Simmer until heated through.
Serve with Royal Vegetable and Rice Casserole.

------------------
Kaliya
Recipe By :

-------- ------------ --------------------------------
2 pounds lamb shoulder -- sliced 2" thick
2 cups water
6 cloves
1 tablespoon ground fennel seeds
1/2 cup yogurt
1/2 teaspoon ground cumin seeds
6 cardamoms -- crushed
salt to taste
Divide each lamb slice into two pieces and bring lamb, water, cloves, and turmeric to a boil
on high heat. Mix the fennel and ginger powders in the yogurt and add to the lamb. Bring to
a boil again. Add salt, reduce heat to low, cover and cook for about 40 minutes. Set aside.
Heat the butter, add cinnamon, cumin and cardamoms, fry and add to the lamb mixture.
Cook lamb for another 10 minutes and serve hot.
------------------
Kamal Kakdika Seekh


-------- ------------ --------------------------------
250 gram kamal kakdi -- (cucumber)
150 gram chana dal
10 grams ginger
10 grams garlic
20 grams pistachio
5 grams red chilli powder
few bayleaves
oil -- for sauteeing
salt -- to taste
garam masala for flavour
1 drops ittar -- optional
Peel and wash garlic and ginger and chop finely. Wash and peel the kamal kakdi and cut
into thin slices. Blanch pistachio and slice. Heat oil in a handi and saute ginger and garlic in
it Add kamal kakdi and chana dal and saute for while. Add enough water and let the chana
dal and kakdi cook. Add pistachio and red chillies. Let all the water dry up. Cool and pass
through a mincer. Add salt and garam masala and a drop of ittar. Now dab the mixture
around a seekh and cook in a tandoor. Serve hot with green chutney and roomali roti.
------------------
Kamal Ke Noor
Recipe By :
On-The-Grill

-------- ------------ --------------------------------
400 gram lotus stem
4 tablespoons chana dal
4 tablespoons chickpeas
8 grams cinnamon stick
8 grams cloves
2 bay leaves
25 grams raisins
25 grams roasted cashew nuts
40 grams mawa -- sautéed until brown
CLEAN the lotus stem and remove the outer skin. Slice finely, boil with chana dal and the
seasoning ingredients until done. Pass through a mincing machine. Divide into small
portions.
To prepare the filling: Mix raisins, cashew nuts and browned mawa. Divide into marble sized
portions and place in the center of each lotus stem-chana dal and chickpea ball. Roll to
cover the filling completely. Flatten between palms and shape evenly. Fry in hot oil until
golden brown.
Serve with lachcha onions, cucumber slices and jafrani mirza (saffron flavored curry sauce).
------------------
Kanda (Onion) Bhajji
Recipe By :

-------- ------------ --------------------------------
3 onions cut in strips
1 1/2 cups -- ¥
1 gram flour
1 tablespoon rice flour
2 tablespoons hot oil
salt to taste
oil to deep fry
Sprinkle salt over onion in a wide bowl.
Add all other ingredients and mix well.
Do not add more water.
The water given out while onion marinated is enough.
Mix well, heat oil.
Drop gently small lumps of mixture in hot oil.
Deep fry on medium heat till golden brown.
Drain on kitchen paper to remove excess oil.
Serve hot with chutney or ketchup.
Making time:30 minutes
Makes: 18-20 bhajjies
------------------
Kandi Pacchadi
Recipe By :

-------- ------------ --------------------------------
1/2 cup split red gram
5 dry red chiles
2 teaspoons tamarind paste
4 cloves garlic
1 tablespoon chopped onion
5 curry leaves
2 teaspoons oil
salt -- to taste
Heat oil in a skillet and add dry red chile and split red gram. Fry on medium heat while
constantly stirring until the red gram (which is yellow in color) turns pale red. Remove from
heat and let cool.
Add this to a processor along with tamarind paste, salt and 1/4 cup of water. Blend to the
consistency of semolina. Now add cumin seeds, garlic, curry leaves and blend for three
minutes. Remove contents to a small dish, add chopped onion and mix well.
Serve over hot plain rice with a generous helping of butter or as a light spread on dosa.
Stays good for 3-4 days in the refrigerator.
------------------
Kang Cheud Tang-Ran Sodsai - Stuffed Zucchini Soup
Recipe By :
Categories : Soup Pork
Chicken Beef
*Indian

-------- ------------ --------------------------------
3 zucchini -- medium size
1 1/2 cups lean ground pork or chicken
2 tablespoons fish sauce
ground white peppers
6 cups chicken or pork stock
Peel zucchini and cut into approximately 1-1/2" lengths. Make the lengths of zucchini into
cups by scooping out the seeds in the center, but leaving small amount to form the bottom of
the cup. You may need more or less zucchini than the amount given, depending on their
size.
In a bowl, mix the ground pork or chicken with fish sauce, eggs, ground white peppers, and
cilantro. Fill the zucchini cups with the mixture, and overfill slightly to make a small mound.
Cook the filled zucchini cups by steaming for about 1/2 hour.
Bring the chicken or pork stock to a boil, and season to taste. Place the precooked zucchini
cups into a serving tureen, pour the boiling stock over them, and serve.
Translated by Padej Gajajiva from "Rattanakosin Dishes, 1982", Momluang Terb Xoomsai.
------------------
Kannwali Roti
Recipe By :

-------- ------------ --------------------------------
***FOR FILLING***
1 cup green moong dal -- (washed and soaked
-- for 3-4 hours)
1/2 teaspoon coriander seeds crushed coarsely
salt to taste
***FOR DOUGH***
1 cup wheat flour
salt to taste
water to knead dough
oil to shallow fry
For filling:
Grind dal fine using very little water.
Add all other ingredients, mix well.

Keep in refrigerator till used.
For dough:
Sieve together salt and flour.
Add a little water at a time, to knead a soft pliable dough.
Cover and keep aside for 20 minutes.
Divide dough into 6-7 parts.
Roll one into round about 7 diameter.
Place 1 tablespoon filling in centre.
Spread carefully into a 4 square, leaving four empty segments.
Fold these segments over to cover open filling.
Heat a griddle, place roti carefully on it, opened side down.
Cook on medium heat, drizzle little oil to shallow fry.
When golden and crisp, flip and shallow fry other side till brown.
Cut into quarters, serve hot with green chutney and sauce.
Makes: 6-7 rotis
------------------
Kappa Cutlet (Cassava Cakes)

Appetizers *Indian

-------- ------------ --------------------------------
2/3 pound cassava root
3 medium onions -- finely sliced
2 whole green chiles -- finely chopped
1 piece fresh ginger -- (1"), finely chopped
1 cup fresh bread crumbs -- generous
salt and pepper
Prep: Peel the cassava root and into small chunks.
1. Bring a large pan of water to the boil. Add 1 teaspoon of the turmeric, a pinch of salt and
the cassava. Bring to the boil and simmer for 15 minutes until soft. Drain the cassava of all
but 3 tablespoons of the cooking liquid and roughly mash together.
2. In a large frying pan, heat the vegetable oil. Add the mustard seeds and curry leaves and
cook for 1 minute until the seeds begin to pop. Add the onions, remaining turmeric, chiles
and ginger. Cook over a medium heat for 10 minutes, stirring occasionally, until softened
and caramelized. Add the mashed cassava and stir well to combine.
3. Using wet hands, shape 2 tablespoons of the mixture into a ball, then flatten slightly.
Repeat with the remaining mixture to make 12 cutlets. Brush each cutlet with a little water
and press into the bread crumbs until evenly coated.
4. Heat the oil for deep-frying in a large pan or wok until a cube of bread turns golden in 60
seconds. Cook the cutlets, in batches, for 2-3 minutes until crisp and golden. Drain on
kitchen paper and keep hot while you cook the rest. Serve hot with a fresh coconut chutney.
Description: "Cassava is steamed, mashed and lightly tempered with curry leaves and green
chiles; fried in a crumb crust."
NOTE: Cassava is a regular ingredient of many Keralan dishes. There are bitter and sweet
varieties of cassava, both of which should be eaten only when cooked. Use in place of
potato; it has the same texture (but looks very similar to a yam). Curry leaves are small,
shiny flat leaves with a highly fragrant flavour - a specialist item to be found in Indian shops.
------------------
Karak Murg Seekh (Chicken Kabobs)
Recipe By :
Categories : Kabobs Chicken

-------- ------------ --------------------------------
***FOR THE KABOB***
1 kilogram boneless chicken
15 grams ginger
20 grams garlic
6 green chiles
50 grams cheese
salt to taste
1 teaspoon mace-cardamom powder
oil for frying
1 teaspoon melted butter
10 green chiles
100 gram cornstarch
2 eggs
salt to taste
MINCE all the ingredients for the kabobs, except oil, well and check the seasoning. Divide
into 10 portions and roll into cylindrical shaped kabobs. Cook in a tandoor on medium heat
until almost done.
Slit the kabobs into half and stuff them with a green chile and a little grated cheese.
Mix all the ingredients for the batter to a smooth paste, dip the stuffed kabobs in it and fry in
hot oil until done. Sprinkle garam masala powder, lemon juice and melted butter.
Serve the kabobs with onion rings and mint chutney.
------------------
Karanji
Recipe By :

-------- ------------ --------------------------------
***FOR THE DOUGH***
30 grams flour
85 grams rawa
40 grams ghee
a pinch of salt
milk and water as required for mixing the
-- dough
oil for frying
2 tablespoons mawa
1 tablespoon sugar
2 teaspoons raisins -- (optional)
To prepare the filling: PASS the mawa through a sieve. Add the grated coconut, powdered
sugar, poppy seeds and raisins, if using them. Mix well and keep aside.
To prepare the dough: Mix flour and rawa. Rub 30 g. ghee into the flour-rawa mixture. Add
salt and milk-water mixture to bind to a stiff dough. Cover and set aside for half an hour.
Divide the dough into small portions. Apply a little ghee and knead each dough ball well until
smooth. Roll into puris, about eight cm. in diameter. Put a little filling in the center and fold
over to form a half circle. Seal the edges with a little water. Flute the edges. Deep fry in hot
oil until light brown and crisp. Drain and store in an airtight container.
------------------
NOTES : Puris stuffed with sweet coconut and mawa filling
Karanji (Puris Stuffed With Sweet Coconut And Mawa Filling)

Categories : Snacks Cheese And Eggs
*Indian

-------- ------------ --------------------------------
***FOR THE DOUGH***
30 grams flour
85 grams rawa
40 grams ghee
1 pinches salt
milk and water -- (as required for
-- mixing -
dough)
oil -- for frying
2 tablespoons mawa
1 tablespoon sugar
2 teaspoons raisins, optional
Time required: 35 minutes plus time for resting the dough
To prepare the filling: Pass the mawa through a sieve. Add the grated coconut, powdered
sugar, poppy seeds and raisins, if using them. Mix well and keep aside.
To prepare the dough: Mix flour and rawa. Rub 30 g. ghee into the flour-rawa mixture. Add
salt and milk-water mixture to bind to a stiff dough. Cover and set aside for half an hour.
Divide the dough into small portions. Apply a little ghee and knead each dough ball well till
smooth. Roll into puris, about eight cm. in diameter. Put a little filling in the center and fold
over to form a half circle. Seal the edges with a little water. Flute the edges. Deep fry in hot
oil till light brown and crisp. Drain and store in an airtight container.
------------------
Karanjia
Recipe By :

-------- ------------ --------------------------------
***FOR COVER ***
1 cup plain flour -- (maida)
1 tablespoon ghee
water to knead
***FOR FILLING***
1/2 cup coconut flakes fine
1/2 cup khoya
1 tablespoon poppy seeds -- (khuskhus)
1 teaspoon cardamon powder
1 tablespoon crushed almond
1/4 cup sugar ground
10 raisins -- up to 15
For cover:
Roast khoya to a light pink by stirring continuously over low heat.
Cool and break in fine crumbs with fingers.

Mix flour and ghee well.
Add enough water to make soft pliable dough.
Keep aside.
For filling :
Roast coconut flakes lightly. Cool.
Check for sweetness.
Make small (4 ") rounds, not too thin not too thick .
Place 1 teaspoon filling in one half of round .
Fold over the other half, sealing in the mixture.
Seal edges by twisting or pressing together .
Make all in t he same way.
Dry on clean cloth for 30 minutes.
Deep fry in hot ghee on low till light brown on both sides.
Drain and cool completely before storing.
Note: You may use a karanjia mould for filling them if available.
Making time: 1 hour.
Makes: 13 to 15 pieces.
------------------
Karimeen Porichathu (Fried fish)
Recipe By :

-------- ------------ --------------------------------
4 pearlspot fish (or your favorite fish)
4 teaspoons red chile paste)
50 grams green chile paste
1 lemon -- juice of
salt to taste
oil
Scale, clean and wash the fish thoroughly. Make deep slits on either side. Mix all the
ingredients, except oil, and marinate the fish in this mixture for an hour in the refrigerator.
Heat oil in a pan and shallow fry until done. Serve hot.
------------------
Karivepaku Podi (Spiced Curry Leaf Powder)
Recipe By :

-------- ------------ --------------------------------
150 gram curry leaves
8 dry red chiles
2 teaspoons split black gram
6 cloves garlic
2 teaspoons oil
1 3/4" marble tamarind paste
salt -- to taste
Heat oil in a small skillet and add coriander seeds, fenugreek seeds, tamarind, split black
gram and dry red chiles. Fry until the black gram changes color. Remove from heat and
transfer the contents to another dish to cool.
In the same skillet, in the remaining oil, add curry leaves and fry on low heat until curry
leaves turn dry (some of the water content of the leaves evaporates). Remove from heat.
Let cool.
Now blend the contents of the dish, salt and curry leaves in a processor to the consistency of
coarse semolina (like brown sugar). Now add cumin seeds and garlic and blend for a
minute.
Goes well with plain white rice served with butter.

Stays good up to a month.
------------------
Karrah Pehlwana (Halvah Titan!)


-------- ------------ --------------------------------
2 pounds carrots -- grate or near-puree
5 tablespoons water -- (scant 1/3 cup)
1/8 teaspoon nutmeg
2 ounces butter -- (1/2 cube), melted
1 pound blanched almonds*
*freshly ground or very finely chopped
Make a syrup with sugar and water. Boil to 217 deg. F, thread stage. Add the carrots,
nutmeg, and saffron. Cook until moisture and syrup dries up. Add butter and almonds.
"This is an extremely nourishing dish, said to be eaten by wrestlers and strong men in earlier
times. It comes from an old Indian cookery book..."
------------------
Karuvepilai Yera (Deep Fried Prawns)
Recipe By :

-------- ------------ --------------------------------
1 kilogram prawns
10 grams chilli powder
lime juice
turmeric powder
salt to taste
oil to deep fry.
for the curry powder
50 grams dry curry leaves
5 grams urad dal
10 grams channa dal
10 grams toor dal
3 grams jeera
a pinch of asfoetida
five whole red chillies
De-vein, retain tail, clean, wash and drain the prawns. Marinate the prawns in ginger-garlic
paste, chilli powder, lime juice, salt and turmeric powder. Keep aside for at least an hour.
Broil the ingredients for the powder and grind coarsely. Coat the prawns in the powder and
deep fry in oil. Serve hot garnished with a lime wedge, onion rings and fried curry leaves.
------------------
Kashmiri Chops
Recipe By :

-------- ------------ --------------------------------
50 grams lamb chops
3 0g raw papaya
1 cup yogurt
50 grams potatoes
1 lemon
2 small bunc cilantro
oil for frying
salt to taste
Wash the lamb chops, hold the bone at one end and bring either side of the skin to the other
end. Mix salt, ginger-garlic paste, chile powder, garam masala, yogurt, ground raw papaya
and soak the lamb pieces in this mixture for 30 minutes. Heat oil in a wide pan, fry the lamb
chops on either sides for few minutes. Keep them aside. Boil the potatoes, peel and mash
them in a vessel. To this, add salt, pepper powder, lemon juice, chopped cilantro and mix
well. Apply the above mix to the lamb chops, soak in corn flour batter and again fry them for
2-3 minutes. Garnish with any salad.
------------------
Kashmiri Dum Aloo
Recipe By :
Categories : Potatoes *Indian

-------- ------------ --------------------------------
***FOR ALOO***
6 medium potatoes
1 tablespoon raisins
1 tablespoon cashews powdered coarsely
1 tablespoon cream
salt to taste
***FOR GRAVY***
3 tomatoes pureed & strained
1 capsicum finely chopped
1 onions chopped in strips
1/2 teaspoon sugar
salt to taste
2 cardamoms
3 cloves
3 peppercorns
1 / " piece cinnamon
1 bay leaf
1 1/2 cups water
1/2 tablespoon chopped coriander
2 tablespoons mustard -- (or other) oil
2 onions
1 1" piece ginger
5 red kashmiri chiles
10 mint leaves
5 cloves garlic -- (optional)
For aloo: Peel and boil potatoes till semidone. Cool and core with a potato scooper. Mix
raisins, potato scoopings, cashew, cream salt. Stuff into potato hollows. Keep aside.
For gravy: Heat oil, add onions, stir-fry till brown, drain, keep aside. Stir-fry capsicum till
done, drain, keep aside. Add whole spices, allow to splutter. Add paste to oil stir fry for 2-3
minutes. Add puree, masalas, simmer for 3-4 minutes. Add water, sugar, salt, bring to a
boil, simmer for 5 minutes.
To make dum
1. Use a heavy copper or steel pot.

2. Inside of copper vessel must be polished with lead.
3. Grease inside with ghee or oil.
4. Place the potatoes in it. Pour gravy over them.
5. Sprinkle the onions and capsicums.
6. Take a tablespoonful of ordinary chappati dough.
7. Make a long rope of it. Place along the rim of container.
8. Place a well fitting lid over the mouth and press.
9. The dough between the edges of the container and lid, will seal it.
10. Press any protruding dough over, to seal further.
11. Another way is to place lid first, then seal both edges with dough together.
12. Place over hot coals or in the oven on slow for 20-25 minutes.
13. Break open seal just before serving.
14. Garnish with chopped coriander.
15. Serve hot with warm soft breads or kulchas or naans.
Note: For those who cannot dum the potatoes, place similarly in a casserole. Cover with foil
and bake in oven at 200C for 20 minutes.
Kashmiri region
------------------
Kashmiri Koftas - Kashmiri Meatballs


-------- ------------ --------------------------------
2 pounds minced lamb
1 1 1/2 inch p fresh ginger root -- peeled and grated
1 1/4 teaspoons salt -- to taste
5 tablespoons natural yogurt
6 cardamom pods
2 bay leaves
6 cloves
1 cup warm water
Combine lamb, ginger, cumin, coriander, ground cloves, ground cinnamon, grated nutmeg,
black pepper, cayenne, salt, and 3 tablespoons of yogurt in bowl; mix. Wet hands with cold
water and form 24 long koftas - sausage shapes, about 2 1/2 inches long and about 1 inch
thick.
Heat oil in large fry-pan. When hot, add cinnamon stick, cardamom pods, bay leaves and
cloves; stir. Put in koftas in single layer and fry on medium high until lightly brown on all
sides. Beat in remaining yogurt into war water. Pour over koftas and bring to a boil.
Cover and simmer for about 30 minutes, turning gently every 7-8 minutes. At end of 30
minutes no liquid should be left in pan. Turn up heat if necessary. Lift koftas out of fat with
slotted spoon and leave whole spices behind.
------------------
Kashmiri Meatballs (Kashmiri Koftas)
Recipe By :

-------- ------------ --------------------------------
2 pounds ground lamb
1 1" piece fresh ginger, grated
1/8 teaspoon cayenne pepper (to 1/4 tsp.)
2 bay leaves
5 whole cloves
1 cup warm water
Combine the lamb, ginger, cumin, coriander, ground cloves, ground cinnamon, grated
nutmeg, black pepper, cayenne, salt and 3 Tablespoons of the yogurt in a bowl. Mix well.
Wet your hands with cold water and form 24 long koftas, sausage shapes, about 2 1/2 - 3
inches long and about 1 inch thick. Heat the oil in a very large, preferably non-stick frying
pan (or use 2 frying pans).
When hot, put in the cinnamon stick, cardamom pods, bay leaves and whole cloves. Stir for
a second. Now put in the koftas in a single layer and fry them on medium-high heat until
they are lightly browned on all sides. Beat the remaining yogurt into the 1 cup warm water.
Pour this over the koftas and bring to a boil. Cover, lower heat and simmer for about half an
hour, turning the koftas around gently every 7-8 minutes. By the end of the half hour, no
liquid other than the fat should be left in the frying pan. If necessary, turn up the heat to
achieve this. When you get ready to serve, lift the koftas out of the fat with a slotted spoon.
Leave the whole spices behind as well.
------------------
Kashmiri Pulao
Recipe By :
*Indian

-------- ------------ --------------------------------
2 cups long grain rice -- (basmati)
2 cups milk
1/2 cup cream beaten smooth
1 teaspoon sugar
salt to taste
3 cloves
1 " cinnamon
3 cardamoms
1 bay leaf
2 tablespoons ghee
1 cup canned chopped mixed fruit -- (drained)
3 edible rose petals
Wash and soak rice for 15-20 minutes. Mix milk, cream, sugar, salt. Drain rice, keep aside.
Heat ghee in a heavy pan. Add cumin seeds, cinnamon, bay leaf, cardamoms, cloves.
Allow to splutter. Add rice and fry in ghee for 2 minutes. Add milk, cream, mixture. Add 1/2
cup water. Bring to a boil.
When boil is reached, cover and simmer till cooked. Each grain should be cooked, but
separate. Mix in drained fruit very gently.
Garnish by sprinkling finely broken rose petals.
Serve hot with a curry or tadka dal.
Kashmiri region
------------------
Kashmiri Spinach
Recipe By :
*Indian

-------- ------------ --------------------------------
2 1/2 pounds spinach -- washed and chopped
1 teaspoon salt
1/2 teaspoon bicarb of soda -- (optional)
1. Heat the oil in a very large pan over a high heat. Put in the asafetida and then all the
spinach. Stir. Add the turmeric, chile, salt and bicarbonate of soda. Cook and stir until
the spinach has wilted.
2. Add two cups of water and cook uncovered on a medium high flame for about 25 minutes
or until just a little liquid is left. Stir occasionally.
3. Turn the heat to low and mash the spinach with the back of a spoon. Continue to cook
uncovered for a further 10 minutes. Sprinkle the garam masala over the top and mix.
This goes well with plain rice and a mild meat dish.
------------------

Kashmiri Style Lamb Chops
Recipe By :

-------- ------------ --------------------------------
12 lamb chops
1 cinnamon stick
1 bay leaf
3 whole green cardamom pods
1 teaspoon salt
2 1/2 cups milk
2/3 cup evaporated milk
2 tablespoons flour
1 teaspoon fresh ginger -- finely minced
1/2 teaspoon garlic pulp
1 pinch salt
1 1/4 cups canola oil
mint sprigs
lime quarters
Trim the lamb chops and place them in a large saucepan with the cinnamon, bay leaf, fennel
seeds, peppercorns, cardamoms, salt and milk. Bring to the boil over a high heat. Lower the
heat and cook for 12-15 minutes, or until the milk has reduced to about half its original
volume. At this stage, add the evaporated milk and lower the heat further. Simmer until the
chops are cooked through and the milk has evaporated. While the chops are cooking, blend
together the yoghurt, flour, chili powder, ginger, garam masala, garlic and a pinch of salt in a
mixing bowl.
Remove the chops from the saucepan and discard the whole spices. Add the chops to the
spicy yoghurt mixture. Heat the oil in a deep round-bottomed frying pan or wok. Lower the
heat slightly and add the chops. Fry until they are golden brown, turning them once or twice
as they cook. Transfer to a serving dish, and garnish with mint sprigs and lime quarters.
------------------
Kashmiri Yakhni - Kashmiri Lamb Stew

-------- ------------ --------------------------------
1 pinches asafetida -- optional
3 pounds shoulder of lamb -- boned and cubed
10 cardamom pods
15 cloves
1 3/4 teaspoons salt -- or to taste
1 1/2 pints water -- plus 1 tablespoon
1 1/2 teaspoons powdered ginger
1 7/8 cups natural yogurt
Put fennel seeds into clean coffee grinder or other spice grinder and grind into powder. Put
oil in heavy wide pan over high heat. When hot add asafetida. Once second later put in all
the meat, cinnamon, cardamom, cloves and salt. Cook and stir for 5 minutes or until liquid
disappears and meat browns. Lower heat to medium; add 1 tablespoons water, fennel and
ginger; mix.
Add 1 1/2 pints water, cover partially and simmer on medium heat for 30 minutes. Cover
completely, turn heat to low and simmer 40 minute or until meat is tender, stirring
occasionally and adding water if necessary. Beat yogurt in bowl. Remove cover and turn to
medium low.
Push meat cubs to edges; pour yogurt very slowly into center while moving slotted spoon
back and for in area - to prevent curdling. Continue stirring5 minutes. Gently cook 10
minutes. Add garam masala ad mix. Remove whole spices.
------------------
Kathal Pulao (Raw Jackfruit Pulao)
Recipe By :

-------- ------------ --------------------------------
2 cups long grain rice washed and soaked 30
-- minutes
1 cup raw jackfruit segments deseeded &
-- quartered
1/2 cup cabbage shredded coarsely
1 onion cut in thin strips
1 sprig spring onion finely chopped
1/2 cup curds
2 tablespoons coconut scraped
1/2 teaspoon sugar
salt to taste
2 tablespoons milk
3 tablespoons oil
Boil rice in salted water, till done, but each grain is separate.
Drain, spread in a plate, keep aside to cool.
Heat oil in a heavy saucepan or earthen handi.
Add jackfruit, fry till light golden, drain.
Keep 2-3 pieces for garnish, sprinkle on rice.
To same oil, add onions, stir fry till dark brown, drain.
Sprinkle on rice, keeping 1 tablespoon for garnish.
Also keep aside 1 tablespoon coconut for garnish.
To same oil, add cabbage, chillies,ginger, garlic, stir fry for 3-4
minutes.
Add curds, stircook till whiteness is gone.
Add spring onions, lemon, sugar, salt, stir for a minute.
Add coconut and mix.
Pour over rice. Mix gently till well blended.
Transfer to handi or casserole.
Srpinkle 2 tablespoon milk.
Top with garnish of coconut, coriander, jackfruit and onions.
15 minutes before serving, bake covered in hot oven for 10 minutes.
For handi dum cover with lid, seal with chapati dough.
Place over slow fire for 20 minutes.
Break seal before serving.
Serve hot, with thick gravy vegetable or with curd or raitha.
Making time: 1 hour 30 minutes

------------------
Katirikka Rasavangi (Eggplant and Dal Curry)
Recipe By :
Eggplant Dals
*Indian

-------- ------------ --------------------------------
1 bhima eggplant -- (brinjal)
3 dried red chillies -- (to 4)
4 tablespoons coconut -- (dry will do, but
-- fresh is better)
1/2 cup cooked toovar dal -- (with turmeric)
1 pinch asafoetida
curry leaves
little oil for roasting and seasoning
salt -- to taste
Cube eggplant. In about a cup of water dissolve the tamcon paste. Set on stove, add
eggplant to tamarind water, a little turmeric, salt and let cook until eggplant is done but has
not lost its shape. In a pan with very little oil roast red chillies, coriander seeds, chana dal
and asafoetida. When you can get the aroma of roasted coriander or the red chillies have
turned a dark, dark red remove from heat and let cool. Throw into blender with coconut, add
3 tbsp water and grind slowly into paste. Add a little water if blade gets stuck. Remove from
jar and wash it out with water and save this. Mash cooked dal with a spoon until blended
and add to cooked eggplant. Now add the coconut paste and its water. Keep on low heat till
it starts to simmer a little. Take off heat. Season with spluttering mustard seeds and curry
leaves.
Variations: You can throw in a handful of chick peas from a can into this, thin it out somewhat
and have it as katirikka sambar. Alternately, you can make the cooked dal with half toor and
half chana dal, in which case you should not cook until mashed. Remove a trifle before it
gets fully done.
------------------
Katirikkai Thogyal

Curry Cheese And Eggs
*Indian

-------- ------------ --------------------------------
1 bhima eggplant
3 teaspoons urad dal
3 red chiles
hing
salt -- to taste
oil -- (to fry dal)
Wrap eggplant in foil nicely and keep inside a 400 F oven for about 45 minutes or until soft.
Alternately you could broil it over a gas flame till it gets evenly charred. Cool and peel off
skin. Drain of any juices. Chop into large bits.
Fry dal, red chiles and hing in oil till brown. Drop into a blender, add tamarind, salt and some
of the eggplant. Run the blender on low speed till coarsely blended. Add remaining eggplant
and whir for one minute. Scrape out and serve.
Other Thogyals/Chutneys: Substitute lightly sauteed onion/zucchini/Canadian (hothouse)

cucumber in above recipe for a variety.
------------------
Keema Kari - Ground-Meat Curry

Categories : Dressings Pork
Curry *Indian

-------- ------------ --------------------------------
2 recipe curry base from cooking with curry
1 pound ground beef or beef and pork
1 pound green peas
1/4 cup garlic -- minced
12 dried red chili peppers
1 tablespoon ground red pepper
salt to taste
1 2/3 quarts water
Make Curry Base. Add grated garlic, ginger, and chili peppers to Base, and cook for a few
seconds on low heat. Add spices (except Garam masala), ground meat and peas. Mix well.
Add water and bring to boil. Cook on low for 45 minutes. Serve hot with chapati.
------------------
Keema Matar - Ground Lamb With Tomatoes And Peas

Dressings *Indian

-------- ------------ --------------------------------
1 medium tomato -- about 7 oz, chopped
1 1/4 pounds ground lamb
1 fresh hot green chili -- chopped with seeds
6 tablespoons fresh cilantro
1 cup peas -- fresh or frozen
Put onion, finger, and garlic into container of food processor and chop finely. Put the oil in
wide nonstick pan and set over medium-high heat. When oil is hot put in onion, ginger and
garlic mixture. Stir and fry until it is somewhat brown. Put in cayenne , cumin seeds
coriander seeds and turmeric, Stir one or twice.
Now put in the tomato and yogurt. Stir on high heat until the tomato is soft. Put in meat. salt
an garam masala. Stir, breaking up any lumps, for 2 minutes. Put in 1 cup water. Stir and
bring to simmer. Cover and turn heat to low and simmer for 25 minutes. Add lemon juice.
green chili, cilantro and peas. Stir and bring back to a simmer. Cover and cook on low heat
for 10 minutes.
------------------
Keema Paratha - Ground Meat Filling For Paratha

*Indian

-------- ------------ --------------------------------
dough
7 ounces water
1/2 teaspoon salt
filling
1/4 pound ground meat - beef or lamb
1 tablespoon ginger -- finely chopped
1/4 onion -- finely chopped
1 green pepper -- finely chopped
salt to taste
Make a smooth dough of flour, water and salt as for chapati. Cover with a damp kitchen
towel and let rest for 10-15 minutes. Make filling: Cook cumin seeds in 1 teaspoon heated
oil. When the seeds start to burst, add ginger and onion and cook for 1-2 minutes. Add
ground meat and green pepper and mix. Add spices, salt and raisins. Saute until meat is
cooked. Cool.
Divide dough into 14 parts. Form them into balls and roll into tin rounds. Spread 1/7 of the
filling on one round and cover with another one. Pinch the edges together so that filling does
not come out. Continue rolling lightly. Heat a little oil in frying pan. Fry stuffed paratha for 1
minutes. Turn and add oil. Turn again and add oil. Continue until both sides are light
brown.
------------------

Kela Ka Raita (Banana Yogurt Relish)
Recipe By :

-------- ------------ --------------------------------
1/4 teaspoon whole cumin seeds -- (heaping)
1/2 tablespoon minced cilantro
1 teaspoon finely minced fresh ginger
salt -- to taste
1/2 tablespoon freshly squeezed lime juice
1 large banana -- (peeled), thinly
-- sliced
The yogurt-based condiments known as raitas in India are an invaluable accompaniment to

intensely spicy foods as the sooth and cool. The most common raita in Indian restaurants in
the United States is cucumber raita. This recipe is for a rarer banana raita that is both sweet
and tropical flavored and thus a good companion for the pungently fiery dishes of southern
India.
In a heavy, dry skillet over low heat, gently toast whole cumin seeds, stirring gently and
often, until they turn a shade darker and grow aromatic. Be careful not to burn them or
theyUll taste nasty. Then crush them with a mortar and pestle. Combine the yogurt, spices
and citrus juice in a small serving bowl and stir until smooth. Mix in the banana slices.
Cover and refrigerate about an hour. Serve the same day.
------------------
Kela Ka Rayta


-------- ------------ --------------------------------
2 tablespoons ghee
1/2 cup fresh coconut -- coarsely grated
1 teaspoon salt
1 medium-size ripe but firm banana
peeled
and cut into 1/4" rounds
1 teaspoon fresh coriander -- finely chopped
In a small heavy skillet, heat the ghee over moderate heat until a drop of water flicked into it
splutters instantly. Drop in the mustard seeds and when they crackle and begin to burst, add
the coconut. Stir for a few seconds, remove the skillet from the heat, and there add about 2
tablespoons of the yoghurt.
Place the remaining yoghurt in a small serving bowl, and stir in the skillet mixture and the
salt. Add the banana and coriander, and gently but thoroughly toss all the ingredients
together. Taste for seasoning, cover tightly, and refrigerate for 1 hour before serving
------------------
Kela Toffee


-------- ------------ --------------------------------
1 cup mashed ripe bananas
1 cup sugar
2 teaspoons ghee
Take a thick bottomed vessel and place all the ingredients in it. Cook over a low fire stirring
all the while. When the mixture starts leaving the sides and forms a ball remove from the
fire. Spread into a greased thali. Cut into shapes while still hot. Cool and store.
------------------
Keley Ke Phool Ka Kofta
Recipe By :

-------- ------------ --------------------------------
***FOR THE KOFTAS***
450 gram banana flower
3 potatoes -- boiled, peeled and
-- mashed
1/2 cup chana dal -- washed and soaked
-- for 30 minutes
salt to taste
oil for deep frying the koftas
***FOR THE FILLING ***
90 grams button mushrooms
4 tablespoons paneer -- grated
1 tablespoon roasted groundnuts -- coarsely chopped
-- (15 g.)
5 grams mint leaves -- chopped
salt to taste
***FOR THE GRAVY***
60 grams desi ghee or clarified butter
2 tablespoons ginger paste
3 cups tomato puree
salt to taste
a pinch of black cardamom powder
a pinch of cinnamon powder
The banana flower mixture: WASH the banana flower, grate and squeeze between napkins
to drain excess moisture. Add 480 ml. water to the chana dal and bring to a boil. Lower the
heat and simmer until almost dry. When cool, grind to a coarse paste. Mix all the kofta
ingredients, except oil, well. Divide the mixture into 16 portions and roll into balls.
The filling: Coarsely mince the mushrooms and blanch in boiling water (with two tsp. lemon
juice) for two minutes. Drain and keep aside. Mix all the ingredients for the filling well and
divide into 16 portions. Flatten the balls of banana flower mixture slightly, place a portion of
the filling in the middle of each and roll into oval shaped koftas. Heat oil in a kadai and deep
fry the koftas over medium heat until golden brown. Drain excess fat off on absorbent paper.
The gravy: Heat ghee in a pan and fry the onions until translucent and glossy. Dissolve
ginger paste and garlic paste in 100 ml. water and add to the pan. Stir-fry until the moisture
has evaporated. Add tomato puree, chile powder and salt. Stir-fry until the ghee floats on
top. Add two cups water and bring to a boil. Add coriander leaves, lower the heat and
simmer for three minutes. Add the koftas and bring to a boil. Lower the heat and simmer for
three minutes. Sprinkle on cardamom powder, black cardamom powder and cinnamon
powder. Stir carefully and remove from heat.
Remove to a bowl, garnish with mint leaves and serve with roomali roti or puris.
------------------
NOTES : (An Andhra delicacy. Almost every element of the plantain, even
the flower, is used in cooking.)
Kerala Aviyal - 1
Recipe By :
*Indian Kerala Region

-------- ------------ --------------------------------
2 green chiles
1/2 cup raw coconut -- shredded
1 teaspoon salt
1/3 cup diced raw mango
fresh curry leaves or pre-soaked dry
-- curry leaves
5 cups mixed vegetables
The vegetables can include: kumbalanga, kathirikka, padavallanga or padaval, muringakka,

raw plantain, carrots, Japanese or any variety long eggplant, long beans or French beans,
cucumber, potatoes, zucchini, other kinds of squash. If using plantain or raw banana, cut
into long strips ( 2 inches x half inch x .25 inches approx.) and mix with some yogurt (2
tablespoons) and keep aside for 10 minutes. Rinse well before boiling. If using canned
drumsticks, add only at the very end. Also reduce the salt you add.
Boil the veggies with water (say 1/2 cup), salt and turmeric powder. When boiling add very
little water if the veggies you add are rich in water (cucumber, cumbalanga etc.) Add the
sliced green chiles to the boiling vegetables if you don't like it too hot. Else blend it with the
coconut. Add the veggies that take longer to cook like plantain first, then beans etc.
Meanwhile, blend the coconut to a smooth or semi-smooth paste with the green chiles or half
the green chiles, and cumin. When the veggies are almost cooked, add this blended paste
and curry leaves cook for a few minutes. Finally add the yogurt/lime juice/raw mango and
mix it in. You can season with mustard seeds if you wish but I prefer not to add any more oil
(the coconut has enough of it).
Source: Maya Nair
------------------

Kerala Aviyal - 2
Recipe By :
Kerala Region

-------- ------------ --------------------------------
1 cup grated coconut
salt
mustard seeds
oil
3 tablespoons yogurt -- (3 to 4)
1/4 cup water
2 tomatoes -- cut into long
-- pieces
1 medium onion -- cut it into long
-- slices
3 green chile -- according to how
-- hot you want; cut
-- it long
curry leaves
2 potatoes or carrots
3 cucumbers
1 zucchini squash
1 chokko squash
1/2 raw -- (green) banana
10 green beans -- (or long green
-- beans)
Cut all veggies into long pieces, 1 inch long, and 0.5 cm thick.
Note: You can avoid either or both squash if you like to; also banana if it is too gluey. But
you need all the others. You can add chena, padavalam, muringakkaya, etc. if you can get
them. Cut them all in the same way (except muringakkaya, cut it into1.5" long pieces and
split into half), same length and thickness as others.
Put them in a pot in layers, beans and carrot at the bottom, then chokko, then banana, then
potato, then zucchini, then add the onion slices, cut green chiles and curry leaves, then put
the coconut, turmeric and chile powder (spread it on the top, all three),then put tomato slices,
and then cucumber on the top.
Then pour water, cover with a lid and cook in low-medium flame. When it is cooked, add
salt, and then stir well, careful not to break the vegetable pieces. If there is plenty water,
keep it for a while to be dried up. Heat the oil, add mustard seeds, and curry leaves, add it to
the above mix. Then add the yogurt and stir well, adding enough salt of your taste. Serve
Note: After adding the yogurt, don't heat it up, as it will get watery then. So if you want to put
some in the refrigerator for the next day, take it first and add yogurt to the rest. You can add
yogurt to the other when you are going to have it, after warming it up first.
------------------
Kerala Cabbage Thoran
Recipe By :

-------- ------------ --------------------------------
3 cups chopped cabbage
2 green chiles - seeded -- sliced
1/2 cup fresh coconut -- grated
3 cloves garlic
1 small onion - -- (optional)
1 teaspoon urad dal
1 teaspoon oil
salt to taste
Chop the onion. Heat the oil on medium heat and add the mustard seeds. When they pop,
add the urad dal and curry leaves. Then add the onions and saut‚ till browned. Now add the
cabbage, turmeric powder and salt. Stir for a while, lower the heat and cook covered for five
minutes. Crush the garlic and cumin seeds and add to the cabbage along with the green
chiles and the coconut. Stir for a few more minutes and remove from heat.
Source: Maya Nair
------------------
Kerala Chile Chutney
Recipe By :
Categories : Curry Chutney

-------- ------------ --------------------------------
10 fresh red new mexico chiles -- roasted, peeled,
-- seeded and stemmed
10 almonds or cashews
1 lump tamarind pulp about the size of a
-- small lime
1 1/2 tablespoons raisins
1 teaspoon salt
1 small onion -- minced
Grind the first five ingredients together, preferably to a fine paste, and store in a jar for a
week. When about to use, add the minced onion and mix well. Yield: 1-2 cups. Delicious
with rice dishes.
This chutney, from one of India's southernmost states, taste better once it has been stored a
week.
------------------
Kerala Coconut Chutney (Curry Of Excellence)
Recipe By :
Categories : Curry Chutney

-------- ------------ --------------------------------
1 1/2 fresh shredded coconut -- (not sweetened)
1 teaspoon channa dhal -- (roast until golden
-- brown)
3 green chiles -- split and seeded
1 inch fresh -- peeled ginger
1/2 teaspoon tamarind concentrate -- (or lemon juice)
salt to taste
Grind above in a blender. Season with asafetida, fried mustard seeds, and curry leaves.
Chutney variant #1 grind 2 bunches coriander leaves for lip-smacking 'coriander chutney'
NOTES: Experiment with the proportions. Me thinks that's the best way to learn.
Source: Prabhu Balaraman balarama@cae.wisc.edu
------------------
Kerala Erissery
Recipe By :

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2 green bananas or plantains -- cubed
1/2 cup coconut -- grated
1 tablespoon coconut for garnish
4 curry leaves
salt to taste
1 teaspoon oil
Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes.
Drain and cook the plantains with the remaining turmeric and salt. Grind the coconut well
with cumin and add to the cooked plantains. Let it simmer. Meanwhile, heat the oil and pop
the mustard seeds. Add the urad dal and the coconut reserved for garnish and stir till
browned. Add this mixture to the eriserry and mix in the curry leaves.
Source: Maya Nair
------------------
Kerala Fish Moilly (Fish Stew)
Recipe By :
Fish And Seafood Kerala Region

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1 pound fish steaks or fillets -- cut into 2 inch
-- cubes
4 tablespoons coconut oil or vegetable oil
1 medium large red onion finely sliced
6 fresh hot green chiles finely sliced
1 1 inch piece fresh ginger -- peeled and finely
-- shredded
1 cup coconut milk -- well stirred from a
-- can or fresh
Madhur Jaffrey's Flavours of India: "Noted for its abundance of fish, Kerala cuisine is fragrant
with coconut and spices. The recipe for Fish moilly is particularly delicious. Kerala, which
nestles along India's south-western coast, has a warm, sunny climate and rich tropical
greenery. The name means "the land of the coconuts", and these are prized not only
commercially, but also in the kitchen. They are an important ingredient in many Kerala
dishes, like this delicious fish dish. Traditionally made with seer fish - kingfish steaks - it
works as well with cod steaks or halibut or haddock fillets. In Kerala, this dish is served with
rice, but you may serve it with boiled potatoes and a salad."
Mix 1/4 teaspoon of the salt and 1/4 teaspoon of the turmeric together. Rub over the fish.
Set aside. Heat the oil in a large wide, non-stick pan or wok over a medium heat. When hot
add the onion, chiles and ginger. Stir once or twice. Add the curry leaves. Stir and fry for
three to four minutes until the onion is soft. Add 1/4 teaspoon turmeric powder and 5 fl oz
(3/4 cup)water. Mix well. When the mixture boils add the fish. Spoon the sauce over the
fish. Add 3/4 teaspoon salt. Turn the heat down. Cover and simmer for four to five minutes,
spooning the sauce over the fish and shaking the pan gently to prevent sticking. Add the
coconut milk, shake pan and add more salt if needed. Cover and simmer for a further three
to four minutes, shaking the pan occasionally. Add the lime juice. Shake again and remove
from the heat, then serve.
------------------
Kerala Kazhikutta (Coconut Dumplings)
Recipe By :
Categories : Curry Side Dish

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4 tablespoons shredded unsweetened coconut
1 tablespoon sugar or jaggery -- (brown sugar)
1/2 teaspoon water
1 cup rice flour
Mix together first four ingredients.
In separate bowl, mix the rice flour with about 3/4 cups of water to form a dough. When the
dough is formed, coat your hand with extra flour to prevent sticking, and take a ping-pong
sized ball of dough and flatten. Place about a marble-sized amount of the coconut mixture in
the middle of the dough. Close the dough around the coconut to form a ball. Roll in hand
until well formed. Repeat the above until all of the rice flour dough is used. Steam the
dumplings for 10 minutes. Delicious for breakfast or with afternoon tea. It is a specialty of
Kerala, and in Malayalam it is called "kazhikutta."
------------------
Kerala Manga Kari (Mango Pickle I)
Recipe By :
Categories : Curry Condiments

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1 green mango
2 tablespoons medium chile powder
1 teaspoon hing powder
curry leaves
Cut the mango into small pieces. In a pan, add the oil and pop the mustard seeds. Add the
mangoes and saut‚ for a few minutes. Roast the methi seeds and grind to a powder (this
acts as a preservative). Add this to the mango and also add the rest of the stuff. hint: Mix
the chopped mango with salt and store it in a glass jar for a couple of days before this curry
is made.
Source: Maya Nair
------------------
Kerala Mango Achar (Mango Pickle)
Recipe By :
Categories : Curry Condiments

-------- ------------ --------------------------------
2 mangoes - cut into small square pieces
3 tablespoons salt
1 tablespoon oil
Heat oil in a pan. To that add mustard seeds. When it pops reduce heat to low and add
chile powder, salt, asafetida, turmeric and stir fry about 3 min. Turn off the heat. Let it cool
for a while. Add this mixture to the cut mangoes and mix thoroughly. Keep this for 7-8 days
for the flavor to seep into mangoes. You can add a little bit of distilled vinegar if you like. It
will help to keep the freshness.
Source: Hem Ramachandran
------------------
Kerala Mizhukku Puratti (Vegetable Fry)
Recipe By :

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2 cups green beans - 1 inch lengths
1 cup plantains or green bananas - cubed
salt to taste
3 teaspoons oil
Soak the plantains in warm water and turmeric. Drain well and cook with salt. Cook the
beans separately in a little water. (Zap it to save time - add a half cup of water and salt,
cover and microwave it at high for 4 to 6 minutes). Heat the oil in a frying pan and add the
beans (drain off any water left), Stir for a minute and then add the plantains. Stir till nice and
browned. hint: This curry may be made with any cooked vegetable.
Source: Maya Nair
------------------
Kerala Olan
Recipe By :

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1 cup brown peas or black eyed peas -- (canned is o.k.) -
1 cup white pumpkin - cubed -
1 cup yellow pumpkin - cubed
2 green chiles sliced
1 can coconut milk - -- (1 1/2 cups)
4 curry leaves
salt to taste
Cook the peas (if using dry variety). Add the pumpkins to the peas with some water and salt
and simmer on a low fire. Add the green chiles. Finally add the coconut milk and curry
leaves, heat for a minute and remove from fire.
Source: Maya Nair
------------------
Kerala Pachadi (Mango And Yogurt Curry)
Recipe By :

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1 raw mango -- cucumber, chayote
-- squash, cut into-
-- small cubes
1/2 onion -- cut into small
-- pieces
2 green chiles -- cut rounds, 1/2
-- inch thick
2 teaspoons coconut -- dried, shredded
1 shallot -- cut into round,
-- thin slices
1 red whole chile -- sliced
oil
salt
mustard seeds
curry leaves -- (optional)
yogurt*
*You need to add only if you are using cucumber or squash; if using mango, don't add
yogurt.
Put vegetables, onion, green chile, coconut, coconut milk, fenugreek powder, and salt in a
vessel, add a cup of water, stir well, cover it and cook in a medium flame, until it is well
cooked. Heat oil in a pan, fry mustard seeds, then add shallots and red whole chile and
curry leaves, and add to the above mixture when shallots turn brown and chile is well fried.
Whip the yogurt well and add that too. Stir well, and pachadi is ready!
------------------
Kerala Potato Fry
Recipe By :
Potatoes Kerala Region

-------- ------------ --------------------------------
2 potatoes -- cut into thin round
-- slices
1/4 teaspoon plain flour
oil -- salt
Mix the potato slices with chile powder, plain flour, and salt. And then heat the oil and fry
them (like you fry fish) in low flame.
------------------
Kerala Pulinkari
Recipe By :

-------- ------------ --------------------------------
2 cups pumpkin or squash or zucchini -- (cut into one inch
-- cubes) -
1 tablespoon tuar dal
1 tablespoon tamarind extract
4 curry leaves
2 dried red chiles
salt to taste
1 teaspoon oil
In a frying pan, roast the coconut with the coriander, methi, urad dal and tuar dal until brown
(use low heat). Grind the mixture into a paste when cool. Cook the pumpkin with the chile
powder and turmeric powder and salt. Add the tamarind extract and simmer for a few
minutes. Add the coconut paste, hing powder and the curry leaves. Heat the oil in a frying
pan and pop mustard seeds and dry red chiles and add to the mixture.
Source: Maya Nair
------------------
Kerala Pulisseri (Yogurt Curry)
Recipe By :
Categories : Curry Raita

-------- ------------ --------------------------------
1/2 onion -- cut into small
-- pieces
2 green chiles -- slivered
oil
salt
mustard seeds
curry leaves
1 zucchini squash-- cut into pieces
1 green apple -- (granny smith), cut
-- into pieces
2 cups yogurt -- whipped well.
Heat oil, fry mustard seeds, then add onion, green chile and stir for a while. Then add curry
leaves (optional), and then all the powders and salt. Stir for a few seconds, then add the
veg. pieces, and a cup of water. Cover it and cook. When cooked, take it off the stove, and
after a while (when cooled down a bit) add the yogurt to it, stir well. And it is ready! Note:
(You can use ripe mango instead of squash/apple if you like. Also, you can add coriander
leaves if you like.)
------------------

Kerala Rasam
Recipe By :
Categories : Curry Rasam

-------- ------------ --------------------------------
1/4 cup toor dal
1/4 cup masoor dal
1 16 oz. can tomatoes -- or 4 large tomatoes
1/2 teaspoon tamarind extract
1/2 teaspoon saunf -- (anise)
2 whole red pepper -- (dry red chile)3
1/2 teaspoon hing powder
3 garlic cloves
1 bunch coriander
8 curry leaves
salt to taste
Cook the dal well with sufficient water. Add the tomatoes, salt, chile powder, turmeric
powder and tamarind extract. Crush the cumin and garlic and add to the Rasam with the
black pepper. Simmer for a few minutes and add the hing powder. Heat a little oil in a fry
pan and pop the mustard seeds. Add the methi seeds, saunf and curry leaves after
removing the heat source and add to the rasam. Garnish with coriander leaves.
Source: Maya Nair
------------------
Kerala Style Brinjals
Recipe By :
Categories : *Indian Kerala Region

-------- ------------ --------------------------------
8 small brinjals -- (8 to 10)
2 cups onions finely chopped
1/2 cup coconut fresh grated
6 whole red chillies dry
salt to taste
3 tablespoons oil
Remove stems of brinjals. Make 2 cross incisions at base of each.
Soak in salted water for 10 minutes.
Meanwhile, toast coconut on dry griddle, for 1 minute.
Add chillies, coriander, cumin, toast 1 minute more.
Dry grind to a medium coarse powder.
Heat oil in earthen cooking pot or heavy pan.
Add mustard seeds, allow to splutter.
Add ginger, garlic, curryleaves. Stir.
Add onions, turmeric, saute till onions are tender.
Add spice powder and saute till mixed well.
Add 2 cups water, salt, brinjals, and mix.
Bring to a boil, cover and simmer for 15 minutes, stirring occasionally.
Add tamarind pulp. Cook till brinjals are tender.
Most of the water will be absorbed and oil will separate.
Garnish with coriander.
Serve hot with lime rice/ jeera rice/ plain rice and papad.

------------------
Kesar Chawal (Rice With Saffron)
Recipe By :
*Indian

-------- ------------ --------------------------------
2 cups warm water
salt -- to taste
1 bay leaf
4 green cardamoms
15 pieces paneer -- (cottage cheese), to
-- 20, cut in 1cm
-- cubes
1/3 cup raisins
10 cashew nuts
a little hot milk
2 tablespoons ghee or clarified butter
oil -- for frying
Soak saffron in a little hot milk for about 15 minutes, until milk is a deep orange-yellow color.
You may vary the quantity of saffron, depending upon it's quality. If the quality is not very
good, you may need a little more saffron to achieve this color and vice versa.
Heat oil in a wok. Fry the cashew nuts until golden. Drain and set aside. Next, fry the
paneer cubes, until light golden, drain and set aside.
In a pan, heat ghee or clarified butter. Add the bay leaf, cardamom and cinnamon.
Add the rice. Add salt. Stir until ghee coats every grain of rice and rice looks glossy.
Add warm water. Bring to a boil. Add the raisins. Stir once.
boil over.
When holes appear on the surface and water has almost evaporated, lightly fork in the
paneer cubes. Sprinkle the saffron liquid on top.
When water has completely evaporated, fork the rice out onto a serving serving dish. This
will separate each grain out. This rice will have a beautiful mix of white and yellow and half
colored grains.
Garnish with fried cashew nuts. Serve hot with any creamy curry.
------------------
Kesar Ke Chaval - Saffron Rice

*Indian

-------- ------------ --------------------------------
1 1/2 quarts long-grain rice
4 medium onions -- cut lengthwise
-- slice
6 bay leaves
12 cloves
1. Soak saffron in a little boiling water.
2. Wash and drain rice.
3. Saut‚ onion until golden brown in vegetable oil. Add cumin seeds, bay leaves, cloves
peppercorns and rice. Saute for 5-6 minutes
4. Add water and dissolved saffron. Let sit for 10 minutes, then bring to a boil, cover, lower
heat and cook for 25-30 minutes. Uncover at end of cooking for about 3 minutes to allow
steam to escape.
------------------
Kesar Malai Peda
Recipe By :

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1 quart milk
1 1/4 cups sugar
1 teaspoon cornstarch -- dissolved in water
1/4 teaspoon saffron -- dissolved in milk
Boil milk till it is reduced to half it's quantity. Add sugar and boil for another five to seven
minutes. Keep stirring. Add lemon juice little by little to the boiling milk. When the milk
begins to curdle, add the dissolved cornflour and keep stirring till almost dry. Add saffron
and cardamom powder. The mixture should collect like a soft ball. Remove from fire and
cool. Make round balls, slightly flattened while the mixture is still warm. Decorate with sliced
pistachios.
Note: Sweets have become a part of all celebrations. Pedas - the soft, small, milky sweet
are popular during festivals throughout India. They are easy to make and convenient to
distribute.
------------------
Kesari Bhath
Recipe By :

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1 cup semolina -- (rava)
1 cup sugar
2 1/2 cups water
5 pistas slivered
5 almonds slivered
10 raisins -- (10 to 12)
2 pinches saffron -- soaked in 1
-- tablespoon warm
-- milk
few drops yellow colour -- (optional)
3 tablespoons ghee
Heat ghee in a large heavy pan, add rava.
Stir and roast on low for 7-8 minutes or till aroma exudes.
Side by side, put water to boil, add sugar, bring to a boil.
Add boiling water to the rava, little at a time stirring continuously.
Take care to protect hands from the spluttering.
When well mixed, check rava grain between fingers and taste for sweetness.
Adjust sweetness, and add more boiling water if grain is hard.
Add the remaining ingredients, cover and simmer till ghee separates.
Save a small amount of almonds and pistas for garnishing.
Add colour if desired and mix well.
Grease a katori or steel cup. Press hot bhath inside it, and unmould onto
a plate. garnish with a few slivers of almonds and pistas, serve hot.
Makes: 3 servings
Shelflife: Dry roasting may be done a few hours ahead.
------------------
Khajur (Dried Dates) Churan
Recipe By :

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100 dates dried
1 large juicy lemon
2 tablespoons water
1 tablespoon cumin seed powder
5 tablespoons dried mango powder -- (amchoor)
6 tablespoons sugar ground
1 teaspoon salt
Mix water and lemon juice.
Sprinkle over dates. Toss lightly.
Allow to marinate for 2-3 days.
Drain, chop into pieces.

Sun-dry in a large non-metallic plate.
Dry till all the moisture has evaporated.
This takes approx. 3 days of bright sun.
Store pieces in airtight jar, and eat as a digestive after meals.
------------------
Khajur Burfi Or Rolls
Recipe By :

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1 can condensed milk
1 kilogram khajur deseeded -- (dates)
250 gram mixed dryfruits -- (badam, cashew,
-- pista)
1/2 cup dessicated dry coconut
Break up khajur coarsely
Add milkmaid and dryfruit all in a heavy, non-stick pan.
Cook on slow flame, stirring continuously.
Do not allow to stick to bottom.
It takes a while to cook
Stir gently till a soft lump forms.
Spread some of the coconut on a butter paper sheet.
Grease hands and take a chunk of the mixture and roll into a thick roll,
on the sheet, all the coconut to cover it.
Chill the rolls in the fridge
Cut into slices
Or set in a tray and cut into squares.

------------------
Khaman
Recipe By :
Rice *Indian

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1 cup rice
1 cup urad dal
3 cups sour buttermilk
2 green chiles crushed fine
1/4 teaspoon ginger grated fine
2 tablespoons oil
2 pinches red chile powder -- up to 3
salt to taste
Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours. The grain should
be completely. Grind to a coarse flour in dry grinder or at the flour mill. This flour should be
like very fine soji in texture. Store in airtight container and use as required. Will keep good
up to 2 months.
To make khaman, take 1 cup flour in a bowl. Add buttermilk, and mix well. Keep- aside for
4-5 hours. Dissolve baking soda in the oil. Add to batter. Mix all ingredients except red chile
powder and coriander. Pour immediately in a 6" diam. greased plate. Steam over water
either in a cooker or steamer. Pierce knife, and check, should come out clean if done.
Sprinkle the chile powder and coriander, steam again for 2-3 minutes. Cut into squares or
diamonds and serve hot with coconut chutney. Western India
------------------
Khandavi (Gujarati Snack)

Recipe By : Namrata Sanan

-------- ------------ --------------------------------
1 cup besan or gram flour
3 cups buttermilk
OR 1 cup yogurt + 2 cups water -- well blended
ginger paste
green chile paste
salt -- to taste
hing
***FOR TEMPERING***
3 tablespoons oil
hing
1. Using a hand mixer, blend everything to a smooth texture. There should be no lumps of
besan.
2. Add lots of ginger paste and vary green chile paste according to your taste.
3. Take a 5 quart pan. Put it on medium high heat and add the contents of the mixer to it.
4. Stir it continuously with a wooden spatula so that it does not stick. It will start getting
thicker after 5-7 minutes.
5. Test by putting a 1/4 spoonful of the mixture on a greased plate. Spread the mixture and
after a minute or so, try to roll it like a log. If it rolls on, it is ready.
6. On a plasic sheet (I use a wooden dining table which is sprayed with non stick) spray non
stick liberally. Spread the mixture in all directions to make a very thin layer (work fast). After
it is cool to the touch, and gives a dried look (couple of minutes) put horizontal cuts in the
mixture with a knife; make sections.
7. Start rolling each section like a log. Make equal sizes.
8. Make the tempering and put it on the cut pieces. Sprinkle some chopped cilantro and
dried or fresh grated coconut.
------------------
Khandvi
Recipe By :
-------- ------------ --------------------------------
1/2 cup -- ¥
1 cup thin buttermilk
salt to taste
3 pinches turmeric powder
1 tablespoon oil
***FOR SEASONING***
2 teaspoons oil
1 teaspoon sesame seeds
1 tablespoon coconut scraped
2 pinches asafetida
Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter. Stir
vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw,
stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate.
Spread as thin as possible with the back of a large flat spoon. Use circular outward
movements as for dosas. When cool, cut into two inch wide strips. Carefully roll each strip,
repeat for all plates. Place in a serving dish.
For seasoning: Sprinkle coconut and coriander all over khandvi rolls. Heat oil in a small pan.
Add cumin, asafetida, curry leaves and chiles. At last at sesame seeds and immediately
pour over rolls. Serve as is or with garlic chutney.
Gujrati Region - Western India
------------------
Khara Boondi
Recipe By :

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1 cup -- ¥
1 gram flour
1 pinch soda bicarb
1 teaspoon hot oil
salt to taste
oil for deep frying
2 pinches turmeric -- (2 to 3)
3 pinches citric acid powdered
1 tablespoon broken cashewnut pieces
Perforated large flat spoon.
Perforated large deep ladle
Sift flour, salt and soda in a bowl.
Add enough water to make a batter that will coat back of spoon thickly.
Add hot oil and mix.
Heat oil in a large frying pan till smoky.
Hold flat spoon over oil, pour some batter.
Tap edge of spoon to drop in droplets of batter.
Hold spoon in centre, the boondi with move to sides.
Sweep back the remaining batter into bowl.
With other spoon move around boondi for even frying.
When crisp and whitish remove from oil, drain on kitchen paper.
Collect in a large plate. The crisping process continue till cooling.
Clean spoon wipe dry for next round.
When all batter has been used, Add cashew to oil.
Fry to a light golden, drain and add to boondi.
Hold stalk of leaves with tongs and dip into oil.
When bright and crisp, remove, cool and crush lightly.
Add to boondi.
Sprinkle salt, citric acid, turmeric and chilli powder over boondi.
Mix well with both hands. Check for taste.
Adjust as desired. Cool before storing in glass jars.
Makes: 150 g approx.
Shelflife: 2-3 weeks

------------------
Khatta Moong (Soured Lentils)

*Indian

-------- ------------ --------------------------------
2/3 cup yogurt
2/3 cup mung dal
3 cups water
1 tablespoon salt
3 3/4 cups water
2 tablespoons -- Ä
1 gram flour
4 chiles -- green
1 ginger -- fresh, 1/2" knob
2 teaspoons ghee
1 cinnamon stick -- 1"
1/2 teaspoon cumin -- whole
1 pinch hing
1/2 teaspoon sugar
2 tablespoons cilantro leaves -- chopped
Let the yogurt sit for 24 hours at room temperature so that it has a slightly sour taste. Wash
the dal thoroughly. Place the dal, 3 cups water, a pinch of turmeric and 1/2 tsp salt in a
saucepan and bring to a boil. Lower the heat, cover loosely, and simmer until the dal has
split open but is still whole. (It should not become mushy.) Drain and put aside.
Whisk together the yogurt, 3 3/4 cups water and gram flour. [Add the water gradually, and
quit when a good-looking consistency is reached.] Grind two of the chilies and the ginger to
a paste. Heat the ghee in a large saucepan. Add the remaining two chilies, broken in half,
cinnamon, cumin, and hing and let them sizzle for 5 or 6 seconds.
Add the yogurt mixture, the remaining turmeric and salt, sugar and the chili and ginger paste.
Stirring constantly, cook for 5 to 7 minutes. Add the drained dal and cook for a further 5
minutes until thick. Garnish with the chopped cilantro leaves.
------------------
Khatte Channe

Categories : Peas Curry
*Indian

-------- ------------ --------------------------------
4 cups cooked chick peas -- (reserve the stock)
1/2 cup light vegetable oil
1 1/2 cups thinly sliced onions
1 tablespoon ginger -- grated
Heat oil in a large pot over medium heat and fry the onions for 20 minutes, stirring constantly
to prevent burning. Add garlic and cook for 2 minutes. Add turmeric and pepper. Stir rapidly
for a moment, then add the tomatoes and ginger. Cook for about 5 minutes (the fat should
be separating from the gravy). Add tamarind and about 1 cup of the chick pea stock. Cover
and simmer gently for 15 minutes. Add chick peas, garam masala and cumin. Cook for 10
minutes. Check for salt. Serve garnished with onion slices and shredded green chiles.
Serve with Poori.
------------------
Khatti Arvi Ka Saalan


-------- ------------ --------------------------------
16 medium arvi
5 tablespoons oil
8 flakes garlic
1 teaspoon urad dal
16 curry leaves
200 grams onions -- finely chopped
3/4 cup fresh tomato puree
1 tablespoon jaggery
salt -- to taste
WASH the arvi thoroughly and cook with enough water until done. Add lemon juice and
bring to a boil again. Drain. When cool, peel and quarter lengthwise and reserve in a panful
of water.
Grate the jaggery and reserve in three tbs. water. Heat oil in a pan. Add garlic and saut over
medium heat until light brown. Add mustard seeds, cumin seeds, urad dal and whole red
chiles. Stir until the seeds begin to crackle. Add curry leaves. Stir for a minute. Add onions
and sauté until golden. Add tomato puree, tamarind pulp, chile powder and turmeric powder.
Stir-fry until the oil floats on top. Add salt and three cups water. Bring it to a boil. Lower the
heat, add arvi and jaggery. Bring it to a boil again. Lower the heat, simmer, stirring
occasionally, until the gravy reaches thin sauce consistency. Remove and adjust the
seasoning.
To Serve: Remove to a serving bowl and serve with steamed rice.
------------------
Khatti Dal (Hyderabadi Dal)
Recipe By :
*Indian

-------- ------------ --------------------------------
6 ounces masoor dal -- (red lentils)
1 1/2 pints water
1 1/2 teaspoons 4 spice seasoning
(chile, turmeric, ginger and garlic)
3 green chiles
12 curry leaves -- (fresh if you can
-- find them, but dry -- will do)
1/2 pint tamarind extract*
1 teaspoon salt -- (to 2 )
4 tablespoons oil
4 dried red chiles
4 cloves garlic -- halved
Place the dals in a saucepan with the water, 4 spice, whole green chiles, and 6 curry leaves.
Bring to a boil, then reduce the heat and simmer until the dals have broken up. Add a little
extra water if the dal begins to dry out. Pour in the tamarind extract, then stir in the tomato
puree and salt and simmer for another 15 minutes. Mash the cooked dal with a potato
masher or blender/food processor very quickly until smooth and creamy. (First remove the
whole chiles and curry leaves)
In a second pan, heat the oil until very hot, then add the remaining curry leaves, cumin
seeds, dried red chiles, and garlic. As soon as the garlic is golden pour the oil and spices
over the dal and cover the pan straightaway. Leave for a minute or two, serve hot.
Serves 4
*Tamarind (Imli) is used as a souring agent. Use fresh or the dried. Make tamarind extract
from the dried cake in warm water. A handful of tamerand with half cup of warm water is
about right. Or use the already prepared extract by adding 2 tsp. pulp to 1/2 pint of water.
The best Dal I have ever had. Allow about 40 minutes for preparation.
Source: Mary-Anne (Shantihhh)
------------------
Kheema Biryani (Saffron Rice With Ground Lamb)


-------- ------------ --------------------------------
2 cups imported basumati rice
OR other uncooked long grain white rice
2 teaspoons salt
1/2 cup ghee
1 pound lean ground lamb
1/4 cup fresh coriander -- finely chopped
1 1/2 cups chicken stock
Pour the rice in to a sieve or colander set in a large pot of cold water, and rub the grains
lightly between your fingers to remove all surface starch. Changing the water 4 or 5 times,
wash the rice until the water remains absolutely clear. Drain the rice thoroughly.
Preheat the oven to 350F. Drop the saffron threads into a small bowl or cup, pour in the
boiling water and let them soak for at least 10 minutes.
Meanwhile, bring 2 cups of water to a boil in a heavy 2- to 3-quart saucepan. Stirring

constantly, pour in the rice in a slow, thin stream, add 1 teaspoon of the salt and cook briskly,
uncovered, over moderate heat for l0 minutes. Strain the rice in a sieve or colander and set
it aside.
In a heavy 10- to l2-inch skillet, heat 1/4 cup of the glee over high heat until a drop of water
flicked into it splutters instantly. Add the onions, cumin seeds and the remaining teaspoon of
salt and, stirring constantly, fry the mixture for 3 or 4 minutes, or until the onions are soft and
transparent but not brown. Watch carefully for any sign of burning and regulate the heat
accordingly. Add the ground cumin and turmeric, stir for 1 minute longer, then add the lamb.
Turning and mashing it frequently with the back of the spoon to break up any lumps, fry the
lamb for about 10 minutes, until all traces of pink disappear. Remove the skillet from the
heat and stir in the fresh coriander.
Heat the remaining 1/4 cup of glee in a heavy 3- to 4-quart casserole equipped with a tightly
fitting lid. Stir in the fennel seeds and rice and, when they are evenly coated with the glee,
remove the casserole from the heat. Ladle about two thirds of the rice mixture into a bowl
and spread the remaining rice evenly over the bottom of the casserole. Pour in about half of
the saffron and its soaking liquid and add half the lamb mixture.
Spread about half of the reserved rice over the lamb, add the remaining meat and then add
the remaining rice mixture. Dribble the remaining saffron and soaking liquid evenly over the
top. Add the chicken stock, pouring it down the side of the casserole, and bring to a boil over
high heat.
Cover the casserole with a sheet of foil, crimping the edges to hold it firmly in place. Set the
lid securely on top of the foil and bake in the middle of the oven for 25 minutes, or until the
ricc is tender and has absorbed all the liquid in the casserole.
Fluff the rice with a fork and serve the biryani directly from the casserole, or mound it in a
heated platter or bowl.
------------------
Kheema Mattar - 1
Recipe By :
Categories : Main Dish Peas
Lamb *Indian

-------- ------------ --------------------------------
6 tablespoons oil
2 red chiles
450 grams lean lamb or beef -- minced
2 1/2 cm ginger -- grated fine
4 cloves garlic, crushed
1 small tin tomatoes or 3-4 fresh
-- tomatoes, skinned, chopped
1 tablespoon curd
100 grams shelled fresh or frozen green peas
1 tablespoon almonds -- ground to a paste
2 eggs -- hard-boiled and
sliced
HEAT one tbsp oil over medium heat and season with cumin seeds. Add the red chiles and
then the mince. Stir and cook until the mince is evenly browned.
Heat the remaining oil over medium heat and add the onions. Stir-fry until the onions are
soft. Add the ginger and garlic and stir-fry for a further two to three minutes. Stir in the
turmeric powder and then the coriander powder, cumin powder and chile powder. Add the
tomatoes along with all the juice, and sauté for four minutes. Add the mince and cook for
eight minutes, stirring frequently. Add the salt and water and stir in the curd. Add potato
cubes, if using them. Cover the pan and simmer for 20 minutes.
Add the frozen peas and simmer for a further 10 minutes. If using fresh peas, boil until
tender before adding to the mince. Stir in the ground almonds and simmer for two minutes.
Remove from heat and stir in the garam masala powder.
Transfer onto a serving dish and arrange the sliced eggs on top. Garnish with the coriander
leaves.
Serve with chapattis, parathas and / or fried brown rice and potato raita.
------------------
NOTES : Lean mince is combined with garden peas and ground almonds, and
garnished with sliced hard-boiled eggs to make an attractive and
delicious dish
Kheema Mattar - 2
Recipe By :
Peas *Indian

-------- ------------ --------------------------------
1 pound lean lamb or beef -- minced
2 1/2 cm ginger -- finely grated
4 garlic flakes -- crushed
2 red chiles
6 tablespoons oil
3 tomatoes -- skinned and
-- chopped, up to 4
1 tablespoon yogurt
10 grams shelled fresh or frozen green peas
1 tablespoon almonds -- ground to a paste
2 eggs -- hard boiled and
-- sliced
2 5g chopped coriander leaves
salt to taste
Heat 1tbsp of oil over medium heat, season with cumin seeds, red chiles and then the mince.
Stir and cook until the mince is evenly browned. Heat the remaining oil, add onions, ginger-
garlic paste, turmeric, coriander, cumin, chile powders and fry for a little while. Add the
tomatoes, the mince and cook for 8 minutes, stirring frequently. Now add salt, water and stir
in the yogurt. Also add potato cubes, if using them.
Cover and simmer for 20 minutes. Later add fresh green peas, boil until tender before
adding to the mince. Stir in the ground almonds, garam masala powder for 2 minutes and
remove from heat. Transfer onto serving dish and arrange the sliced eggs on top. Garnish
with the cilantro leaves. Serve with chapathis or fried brown rice and potato raita.
------------------
Kheema Mattar - 3
Recipe By :
*Indian

-------- ------------ --------------------------------
1/2 cup ghee
1 1-inch fresh ginger root -- peeled, minced
5 garlic clove -- peeled, minced
6 whole cloves
1 tablespoon powdered coriander
1 tablespoon powdered cumin
1 teaspoon turmeric
1 teaspoon salt
2 tablespoons yogurt -- plain
2 pounds lamb -- ground
1 cup peas
1 cup new potatoes -- boiled and sliced
Heat butter or margarine in wide pot. Add onions and sauté until they brown lightly. Add
spices and stir well. Add tomato paste and yogurt and cook 10 minutes. Add lamb, breaking
it into fine mince with a wooden spoon. Make sure the mixture has no lumps. Bring to a boil,
lower heat and cook 50 minutes. Add peas and simmer to heat through. Serve with naan or
rice.
------------------
Kheer (Vermicelli Pudding)
Recipe By :

-------- ------------ --------------------------------
1 stick butter
2 handfuls very fine vermicelli
4 cups milk
1 pint whipping cream
1 handful raisins
3 tablespoons sugar
4 almonds -- (optional) peeled
-- and thinly sliced
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.
This is 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).
Recipe from Dalbir Chadda
------------------
Kheer - 1
Recipe By :

-------- ------------ --------------------------------
5 cups milk
1/4 cup white rice
1/3 cup honey
1/4 cup chopped almonds -- toasted
1/3 cup raisins
1/2 teaspoon rosewater -- (optional, if you
-- can't find it)
chopped almonds for garnish
Bring the milk to a boil in a heavy-bottomed medium saucepan. Stir frequently to prevent a
skin from forming. Reduce the heat to medium and cook the milk at a levely simmer for 15
minutes, stirring often.
Add the rice and continue to cook over medium heat for 30 more minutes, or until the rice is
very soft. You must continue to stir frequently to prevent the mixture from overflowing or
sticking to the bottom. If any skin forms, remove and discard it.
Add the honey, almonds, raisins, and cardamom. Cook 5 more minutes, or until the pudding
is thick enough to lightly coat a spoon. (It gets very thick when chilled.) Remove from the
heat and stir in the rosewater.
Pou the mixture into a large bowl or shallow pan (for quick cooling), cover with plastic wrap,
and chill at least 1 hour, or up to 24. Stir occasionally to prevent a skin from forming. Serve
in goblets or custard cups and garnish with some chopped almonds.
And, of course, serve rice with the meal, also.
serves 6
------------------
Kheer - 2

Categories : Sweets Cheese And Eggs
*Indian

-------- ------------ --------------------------------
1/2 cup basmati rice*
1 cup sugar
1 teaspoon ghee
1 1/2 quarts cow's milk or skimmed milk
1/2 cup almonds -- chopped fine
1/4 cup pistachios -- sliced fine
few strands saffron
silver 'varakh' -- for decoration
* Washed & Soaked for 30 Minutes.
Heat the ghee and fry the rice until it turns transparent. Do not brown. Add milk and cook
until the milk is reduced to less than half its quantity and the rice is cooked. Add the sugar
and stir well till it dissolves. Add almonds and pistachios. Stir well. Remove from heat.
Garnish with saffron. Serve warm or chilled If serving chilled, decorate with silver varakh.
------------------
Kheer - 3
Recipe By :
Categories : Desserts Curry
*Indian
-------- ------------ --------------------------------
1/2 cup rice
4 cups milk
1/4 cup raisins
3/4 cup sugar -- up to 1
1/4 cup shredded blanched almonds
8 drops rose water
1/2 cup water
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.]
------------------
Kheer - 4
Recipe By :

-------- ------------ --------------------------------
1/2 cup rice
4 cups milk
1/4 cup raisins
3/4 cup sugar -- up to 1
1/4 cup shredded blanched almonds
8 drops rose water
1/2 cup water
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.]
------------------
Kheera Ka Rayta (Yoghurt With Cucumber And Tomato)


-------- ------------ --------------------------------
1 medium-size cucumber
1 tablespoon onions -- finely chopped
1 tablespoon salt
1 small firm -- ripe tomato, cut
-- crosswise into
1 1/2 inch thi -- sliced into1/2 inch
1 wide strips and then into 1/2 inch cubes
1 tablespoon fresh coriander -- finely chopped
1 teaspoon ground cumin -- toasted in a small
-- ungreased
skillet over low heat for 30 seconds
With a small, sharp knife, peel the cucumber and slice it lengthwise into halves. Scoop out
the seeds by running the tip of a teaspoon down the center of each half. Cut the cucumber
lengthwise into 1/8-inch-thick slices, then crosswise into 1/2-inch pieces.
Combine the cucumber, onions and salt in a small bowl, and mix them together thoroughly
with a spoon. Let the mixture rest at room temperature for 5 minutes or so, then squeeze the
cucumbers gently between your fingers to remove the excess liquid.
Drop the cucumber pieces into a deep bowl, add the tomato and coriander, and toss them
together gently but thoroughly. Combine the yoghurt and cumin and pour it over the
vegetables, turning them about with a spoon to coat them evenly. Taste for seasoning, cover
tightly, and refrigerate for at least 1 hour, or unti completely chilled, before serving.
------------------
Khichadi From Maja
Recipe By :
Categories : Grains Side Dish
Vegetables *Indian

-------- ------------ --------------------------------
1 cup Basmati rice
3/4 cup moong dal
8 cups -- water
1/3 cup raw cashews
1/2 cup raw almonds
1/4 cup coconut
3/4 cup peas
3/4 cup carrots
8 whole cloves
1 whole red chile
2 teaspoons sugar -- (optional)
1/4 teaspoon asafetida -- yellow
1/3 cup currants or raisins
1 teaspoon cumin
parsley or cilantro
garam masala
First rinse the following ingredients separately: rice, dal, almonds, cashews, coconut and
currants.
Heat the water to boiling in a heavy pan.
While waiting for the water to boil, toast the almonds and cashews in a dab of ghee. Just
before nuts are toasted, add the coconut and toast all until brown. Remove nut mixture from
pan; set aside.
Next toast the cumin and black mustard seeds in a dab of ghee. Cover pot while toasting,
due to mustard seeds popping while cooking. Cook spices for 1 to 2 minutes. Remove from
pan; set aside.
When water boils, add the dal and cook for about 2 minutes. The dal will foam up in the
cooking process, so remove the foam after two minutes. Then add the rice and all of the
spices. Boil, covered, for about 1 more minute.
Turn the fire off under the rice mixture and let sit.
Toast the carrots and peas in a dab of ghee while the rice is sitting. The rice will be ready to
have the remaining ingredients added after the veggies are cooked. (I like to leave the
carrots somewhat al dente.) Open the pot and sprinkle garam masala over the rice and then
add the cleaned raisins, veggies, and half of the nut mixture, in that order.
Sprinkle again with garam masala. Cover and let sit for a short time.
Transfer the rice to a large bowl and stir the dish until all ingredients are completely blended.
Sprinkle some more garam masala for looks and add the remaining nuts for a garnish.
Recipe from Herman Sommerville II from Maja
------------------
Khoubiz (Lebanese Flat Bread)
Recipe By :

-------- ------------ --------------------------------
3 cups flour
1 sachet active dry yeast
1 cup water
3/4 teaspoon salt
1 tablespoon oil
SIEVE the flour into a large mixing bowl and warm in the oven at low temperature. Dissolve
yeast in 1/4 cup warm water. Add the remaining water and stir in salt and sugar. Remove
about two cups flour from the bowl and set aside. Make a well in the center of the flour and
pour the dissolved yeast mixture into it. Stir in some flour to make a thick liquid. Cover with
cloth and leave in a warm place until frothy. Stir in the remaining flour, adding oil gradually.
Then beat until smooth, either by hand for 10 minutes, or with an electric dough mixer for five
minutes.
Sprinkle a little of the reserved flour onto a board, turn out the dough and knead for 10
minutes, adding more flour as required, or until the dough is smooth and satiny with a slightly
wrinkled texture. Shape the dough into a ball.
Oil a bowl and put in the dough, smooth side down. Then turn over, so that the top is coated
with oil. Stretch plastic wrap over the bowl and leave in a warm place to rise until almost
doubled in bulk for about one to one-and-a-half hours. Preheat the oven to 260o C. Punch
down the dough and turn out onto a lightly floured board. Knead for a minute or so, then
divide it into four portions, rolling each into a ball. Roll each ball into a flat disc, about 25 cm
in diameter, and place on a lightly floured cloth. Cover with another cloth and keep aside for
20 minutes.
Heat a large baking sheet or flat griddle on the lowest shelf in an electric oven. In a gas oven
select the section of the oven with the most even heat, probably near the top.
Place a round of dough on a lightly floured baking sheet with one flat edge or on a piece of
plywood, spreading it evenly. Shake to ensure that it will slide off easily. Rub heated baking
sheet or griddle with a wad of paper towel dipped in oil. Then slide the dough onto it. Bake
in a hot oven for about five minutes until it puffs up like a balloon. For a browned top, turn
quickly and leave for a minute. Remove bread and wrap in a cloth to keep it warm and soft.
Similarly bake the remaining loaves.
Alternatively, to bake in an electric fry pan, preheat the fry pan on highest setting with metal
lid on and vent closed. When heated, oil the base quickly and slide the dough onto the base.
Cover and cook for three minutes. Remove the lid and turn the bread over, re-cover and
cook for two more minutes.
------------------
NOTES : Makes 4 loaves
Khow Suey (Burmese Variation)
Recipe By :

-------- ------------ --------------------------------
***GRAVY***
1 cup channa dal flour -- (besan roasted)
- make into a paste
3 tej patta
10 cloves garlic
- make into a paste
1 coconut -- (remove milk)
haldi -- salt, red chile
-- powder, to taste
2 cups steamed mixed vegetables
(carrot -- fresh beans,
cauliflower
-- , brinjal peas, potatoes), finely-
diced
***GARNISH***
cabbage -- finely shredded
chiles, thinly sliced
cucumber
spring onions
fresh coriander -- finely chopped
lime pieces -- to taste
Roast Onions, adding Haldi, Red chile powder, Tej patta and Garlic paste. Add Besan paste
and make into gravy with water. Boil well. Add Coconut milk and steamed vegetables.
Remove from fire.
To Eat
Mix gravy with either rice or noodles (can also be made like sev-except use a thicker mould
for noodles). Add garnish and lime on top. The rice or noodles should float in the gravy.
------------------
Khoya Korma


-------- ------------ --------------------------------
200 grams cottage cheese -- (paneer), cut in
-- small cubes
100 grams lotus seeds
10 grams khoya -- (mawa)
1/2 cup cut fresh curd
1 piece ginger -- chopped
1 handful coriander leaves
2 tablespoons ghee
salt -- to taste
Deep fry paneer until brown. Deep fry makhanas lightly. Use separate ghee for this frying.
Roast khoya without ghee for 5 minutes on low fire.
Heat the ghee and fry onion, garlic, ginger and green chillies for 3 minutes. Add chilli,
coriander and turmeric powders.
Cook for three minutes.
Then add tomatoes and the beaten curd. Cook for five minutes and then add paneer,
makhana, khoya and salt and cook for 3 minutes.
Add garam masala, sprinkle coriander leaves.
Cover for 3 minutes and then serve hot.

------------------
Khulla Kheema
Recipe By :
*Indian

-------- ------------ --------------------------------
2 pounds ground meat -- (lamb, beef or
-- turkey)
1 onion -- chopped
4 garlic flakes
2 tablespoons water to blend onion -- ginger, garlic
3/4 cup oil
1 teaspoon ground cayenne pepper
2 tablespoons ground coriander seeds
1 20 ounce pa frozen peas
3 hard boiled eggs -- halved
1 teaspoon crushed cardamom seeds
2 medium stick cinnamon
1/2 cup water
1/2 cup chopped fresh
coriander
salt to taste
Puree the onion, ginger, garlic and water in a blender Heat oil on high heat in a pan, add
cumin seeds and puree and fry for until the puree acquires golden color. Stir to prevent
burning. Add the ground meat and fry well breaking up lumps for about 5 minutes. Reduce
heat to medium, add the grounded cumin, cayenne pepper, coriander, turmeric, peas, salt
and fry for 2-3 minutes. Now add the eggs, cream, cardamom, cinnamon, water and cook on
medium heat for about 20 minutes by covering the pan. Sprinkle fresh coriander on top and
serve.
------------------
Khuta Meetha Lal Khadoo (Sweet, Hot And Sour Red Pumpkin)
Recipe By : "The Varied Cuisines of India" by Copeland Marks
Categories : Tamarind Dressings
Vegetables *Indian

-------- ------------ --------------------------------
2 tablespoons corn or peanut oil
1/4 cup thinly sliced onion
1 teaspoon fresh ginger root -- ground
1 clove garlic -- ground
1/2 teaspoon red chili flakes
1/2 teaspoon salt
1 teaspoon sugar
1 pound red pumpkin or butter squash
-- peeled cut in 1/2"
-- cubes
1/4 cup water
1 1/2 tablespoons tamarind paste -- * see note
*Soaked in 1/2 cup water for 30 minutes and strained.
1. Heat the oil in a pan and over moderate heat fry the onion for 2 minutes until light brown.
Add the ginger root, garlic, chili flakes, turmeric, salt and sugar. Fry for 1 minute.
2. Add the pumpkin cubes and stir-fry for 1 minute. Add the water, cover the pan, and cook
until the pumpkin is softer but still firm. Add the tamarind liquid and stir-fry until the liquid has
nearly evaporated. A small amount of sauce should remain.
Serve warm over rice.
Variation: One can also add 1/2 cup small, fresh shrimps, peeled and deveined, to the
pumpkin. Fry the shrimps in 2 teaspoons oil for 2 minutes, long enough for them to change
color. Add them tot he pumpkin with the tamarind liquid and stir-fry until everything is well
combined and the liquid has nearly evaporated.
Author's Note: This vegetable dish, easily assembled and full of flavor, is ideal for a rainy
day when the monsoon rains are pouring down and no one is stirring from the house.
------------------
Kichdi (Kejree)
Recipe By :

-------------------- --------------------------------
1 cup split moong dal
2 tablespoons ghee -- (or a mix of ghee &
-- oil)
1/2 teaspoon jeeru -- (cumin seeds)
5 cups hot water
salt -- to taste
1/2 teaspoon chilli powder -- optional
Wash and drain the rice and the split dal well. Heat ghee in a pan when hot add the cumin
seeds once they pop take off heat and add the rice and moong dal. Place back on gentle
heat and stir continiuosly for about 2/3 minutes. Add the hot water, salt, tumeric powder and
chilli powder and bring to the boil let it gently simmer for another 20-25 mins until rice and
lentils are well cooked. If you take a few grains out and gently squeeze them if they are done
they will mash without any trouble. Serve hot. (If you find that the kichdi is not done and
water has run out add some more).
Grannys tip: My gran used to add a huge dollop of butter when the khicdi was done and put
the lid on. When it was on the dinning table she used to stir with a wooden spoon. This
makes the khicdi into a buttery porridge and it goes great with Aloo sabji or hot mango pickle.
Serves 4-6.
------------------
Kipplens
Recipe By : Taste of Home, Susan Bohannon, Kokomo, Indiana

*Indian

-------- ------------ --------------------------------
2 cups butter or margarine
1 cup sugar
5 cups all-purpose flour
2 teaspoons vanilla extract
2 cups chopped pecans
1/4 teaspoon salt confectioners' sugar
In a mixing bowl, cream butter and sugar; add flour, vanilla, pecans and salt. Mix well. Roll
dough into 1-in. balls and place on ungreased cookie sheets. Bake at 325F for 17-20
minutes or until lightly browned. Cool cookies slightly before rolling them in confectioners'
sugar.
Yield: 12 dozen.
------------------
Kiribath
Recipe By :
Categories : Rice Vegetables
*Indian

-------- ------------ --------------------------------
2 cups rice -- (either the red
-- variety or the
-- regular white rice)
3 cups water
salt to taste
WASH the rice well. In a pan, put the rice, water and salt. Bring it to a boil. Lower the heat.
Cover and cook until the rice is soft and the water is absorbed. Stir in the coconut milk.
Simmer until the coconut milk is absorbed and the rice is very soft and creamy. Cool slightly
and turn out into a flat dish. Level the sides and top with a knife. When cold, cut kiribath into
diamond shapes. Can be served as the main course with the accompaniments suggested
above.
------------------
NOTES : Milk Rice (This is a simple, traditional Sinhalese dish without

which no auspicious menu is complete even in the humblest of
homes. It is a must on Sinhalese new year's day and is served for
breakfast on the first day of every month. This could be served
with a meat or fish curry or a sambol, like the seeni sambol. It
is even delicious with grated jaggery and ripe bananas.)
Kiribath (Milk Rice)
Recipe By : Femina Magazine - Lakshmi Sankara

Categories : Rice Cheese And Eggs
*Indian

-------- ------------ --------------------------------
2 cups rice
3 cups water
salt to taste
(This is a simple, traditional Sinhalese dish without which no auspicious menu is complete
even in the humblest of homes. It is a must on Sinhalese new year's day and is served for
breakfast on the first day of every month. This could be served with a meat or fish curry or a
sambol, like the seeni sambol. It is even delicious with grated jaggery and ripe bananas.)
Wash the rice well. In a pan, put the rice, water and salt. Bring it to a boil. Lower the heat.
Cover and cook till the rice is soft and the water is absorbed. Stir in the coconut milk.
Simmer till the coconut milk is absorbed and the rice is very soft and creamy. Cool slightly
and turn out into a flat dish. Level the sides and top with a knife. When cold, cut kiribath into
diamond shapes. Can be served as the main course with the accompaniments suggested
above.
------------------
Kobbari Annamu (Coconut Rice)
Recipe By : members.tripod.com/~Amma/
*Indian

-------- ------------ --------------------------------
2 cups Basmati rice
1 medium coconut
salt -- to taste
15 cashew nuts
1 medium onion
3 1/2 cups water
3 cardamom
4 cloves
1 pinches turmeric
Wash Basmati rice, drain and keep aside. Meanwhile remove meat from the coconut, cut it
into 1 inch cubes, add 3 cups water to it and grind it thoroughly. Filter this mixture and retain
the liquid. Keep it aside.
In a deep skillet, heat butter on low. Then add cardamom, cinnamon, turmeric, cloves,
cashew nuts. Fry until cashew nuts are pale brown. Add finely chopped onion and add the
Basmati rice when onions are brown. Stir for five minutes. Then add salt and coconut milk
which was extracted above and raise the heat to high. When the liquid starts boiling, lower
heat, cover with a lid and simmer. Stir occasionally and simmer until all the liquid is
absorbed.
Note: You might have noticed that in this recipe we have used only 2 cups of Basmati rice for
four servings while in the other rice recipes we have used 2.5 cups for the same four
servings. The reason for this is that coconut rice is more rich and feels heavier than the
other rice dishes. Hence 2 cups will do for 4 servings.
Meanwhile, in a large skillet, heat butter and sugar. When sugar melts and turns brown, add
rice and fry for 5 minutes on high heat. Then add water and salt and let it come to a boil.
Lower heat and let it cook until the water content decreases to less than half. Then add milk
(in which the saffron is soaking) and simmer on low heat. Simmer until all liquid is absorbed.
------------------
Kodboli
Recipe By :

-------- ------------ --------------------------------
1 cup rice flour -- dry roasted
3 tablespoons rawa -- dry roasted (3 to
-- 4)
1/4 coconut -- ground fine
a pinch hing
salt and red chilli powder to taste
3 tablespoons heated ghee or oil -- (3 to 4)
Mix all the ingredients and knead into a smooth dough. Break off into small balls and roll out
into pencil-thin rolls. Shape the rolls into chakli shapes by hand and deep fry till golden
brown and crisp. Cool and store.
------------------
Kofta (Egyptian)

Categories : Beef Koftas
-------- ------------ --------------------------------
2 pounds beef
2 onions
1 slice soft bread
1/2 cup milk
salt -- pepper
Instructions: Mince beef and onions twice (till smooth consistency),soak bread in milk and
add to meat together w/ the seasoning. Mix well and shape into rounds 2-3 inch in diameter.
Grill or fry on skewers or in a double grill until cooked.
------------------
Kofta (Meatball) Masala
Recipe By :

-------- ------------ --------------------------------
2 large slic white bread
7 fluid ounces milk
450 gram lean minced lamb -- (1 lb)
2 cloves garlic -- peeled and coarsely
-- chopped
55 milliliters water -- (2 fl oz)
1 fresh green chilli -- coarsely chopped or
-- de-seeded and
-- chopped for
milder flavour
1 tablespoon fresh mint leaves -- chopped, or 1 tbsp
-- dried or bottled
-- mint
1 tablespoon salt or to taste
***FOR THE SAUCE***
2 medium onions -- (225 g / 8 oz)
-- finely chopped
1/4 teaspoon chilli powder -- up to 1/2, up to
1 small can tomatoes
150 milliliter warm water -- (5 fl oz)
-- of each pod
4 whole cloves
1 2 inch piece cinnamon stick -- broken up
2 bay leaves -- crumpled
2 tablespoons thick set natural yoghurt
To make the Koftas: Soak the bread in the milk for a couple of minutes and
squeeze out all the milk. Put the bread in a food processor with the
remaining ingredients for the Kofta. Blend until smooth.
Divide the mixture into approx 24 balls, each slightly bigger than a
walnut. Rotate each ball between your palms to make neat round Koftas.
Set aside.
Heat the oil over medium heat and fry the onions until they are just soft
(about 5 minutes). Add the ginger and garlic and fry for 1 minute. Add
the coriander, cumin, turmeric and chilli powder and stir quickly.
Now add the tomatoes, one at a time, along with a little juice, stir and
fry until the spice mixture looks dry (2-3 minutes); continue the process
until all the tomatoes are used.
Now add the water, salt, cardamom, cloves, cinnamon and the bay leaves.
Stir once and add the Koftas. Bring the liquid to the boil, cover and
simmer for 5 minutes.
Beat the yoghurt with a fork until smooth, add the ground almonds and beat
again - stir GENTLY into the curry. Cover and simmer until the Koftas are
firm (about 10 minutes).
Stir the curry GENTLY and cover again and simmer for a further 10 minutes,
stirring occasionally to ensure that the thickened sauce does not stick to
the bottom of the pan.
Stir in half the coriander leaves and remove from the heat. Serve
garnished with the remaining coriander leaves.
Serve with cardamom rice or Naan/Tandoori Roti. Cauliflower or cabbage

with Chick Pea Flour makes an excellent accompaniment.
Suitable for freezing. Defrost thoroughly before re-heating. To re-heat,

simmer gently in a covered pan. Add a little water (2-3 tbsp) during
re-heating to restore the gravy to its original consistency, stirring
occasionally.

------------------
Kofta Cream Curry
Recipe By :

-------- ------------ --------------------------------
***for koftas***
250 gram cottage cheese
3 tablespoons plain flour
ghee for frying
salt to taste.
***for curry***
4 chopped tomatoes
1 medium sized chopped onion
1 piece chopped ginger
5 chopped cloves garlic
1/2 cup fresh curd
4 tablespoons ghee
a bunch of chopped coriander leaves
salt to taste
Take the ingredients meant of koftas and grind them well in a mixer till they are converted to
a uniform dough. Shape the dough into small balls and deep fry on medium fire.
Heat the ghee and fry cumin seeds, onions, ginger, garlic and then add turmeric, coriander,
chilli powders and salt. Cover and cook for three minutes. Add tomatoes, beaten curd and
garam masala. Cook for 2 minutes, add koftas and cream.
Garnish with coriander leaves and serve hot.
------------------

Kofta Curry From Leftover Rice
Recipe By :

-------- ------------ --------------------------------
***KOFTAS***
1 1/2 cups leftover rice
1/2 cup grated bottlegourd
salt to taste
1 tablespoon chopped corriander
oil to to deep fry
***GRAVY***
1 whole red chilli
8 cashewnuts -- (8 to 10)
1 tomato
1 onion
2 pods garlic -- (2 to 3)
1/4 teaspoon cinnamon/clove powder
1 cup water
2 tablespoons oil -- (used for frying)
Mix all ingredients (of the gravy) for gravy and grind in a grinder. Keep
aside. Squeeze water from the grated gourd. Add all other ingredients
for Koftas, except oil.
Make table tennis-ball sized rounds. Fry till golden.
Used 2 tablespoon of remaining oil in another kadai and heat. Add gravy
and fry for 4-5 minutes till the oil separates. Add Koftas and bring to
boil. Serve hot with chapatis or puris.
------------------
Kofta Kebabs In Spicy Cream Sauce (Malai Kofta)

North Indian

-------- ------------ --------------------------------
***KOFTA***
2 large russet potatoes -- boiled,
- peeled -- mashed
1/2 cup green peas -- fresh or frozen
1/4 cup shredded cheddar cheese
- chopped
1/4 cup chopped cashew nuts
3/4 cup chick-pea flour or corn
- flour -- (see note)
1 cup water
mild vegetable oil for deep frying
***SPICY CREAM SAUCE***
8 whole cashew nuts
2 whole cloves
1 pinch nutmeg
1 garlic clove -- peeled
1 large onion -- grated
1 pinch turmeric
2 teaspoons paprika
1 tablespoon salt
1 cup half-and-half
1 cup water
1/2 cup heavy cream
Kofta, a classic dish of Moghul origin, is one of the most important preparations of Indian
vegetarian cuisine. Traditionally, koftas are simmered in a delicate sauce and turned into a
curried main dish. These kebabs are wonderful served as cocktail appetizers with a yogurt
or fruity dipping sauce.
THE KOFTA: Combine potatoes, peas, cheese, chile, coriander, cumin, salt, cashews and
raisins. Form mixture into 1-inch balls. Make a batter with the flour and water. Season with
pinch of salt, if desired. Heat oil to 375 degrees F in a deep fryer or large heavy saucepan.
Dip balls into batter to coat completely, and deep-fry until brown (do not crowd), about 4
minutes. Set aside. (If you want the kebabs to remain firm, put them on a heated serving
platter, and tent with foil. To serve, bring cream sauce to a boil and pour over kebabs.)
THE SAUCE: Grind cashews, cloves, nutmeg, cinnamon and garlic with a little water to make
a fine paste. Set aside. Heat butter in a large saucepan over medium-high heat. Add onion
and Sauté until wilted; stir in ground paste and cook 2 minutes. Add turmeric, paprika,
coriander, cayenne and salt. Stir in half-and-half and water. Reduce heat and simmer about
15 minutes. (May be prepared 2 days ahead, cooled, covered and refrigerated.) Stir in
cream and kofta kebabs. Bring to a boil, then remove from heat. Garnish with cilantro and
serve immediately.
Note: Chick-pea flour (also called gram flour or besan) may be purchased at Indian grocery
stores.
------------------
Kofta Noor Jahani
Recipe By :
Categories : Appetizers Potatoes
*Indian

-------- ------------ --------------------------------
2 boiled potatoes
100 grams paneer
2 tablespoons cauliflower florets
1 teaspoon finely chopped green chiles
salt -- to taste
3 tablespoons oil
1 cup boiled onion paste
1 cup boiled carrots
1/4 cup soaked raisins
3/4 cup cashew nut paste
cream -- optional
Grate the boiled potatoes, grate the paneer and add to the boiled potatoes, mix in the finely
chopped green chiles salt and the corn flour. Mix really well and make into small round balls.
Grate the carrots and mix the raisins into them. Make an indent into the potato balls and
stuff a little of the carrot and raisin mix into it. Reform the potato ball in your hand making
sure that you leave no holes! Deep fry all the balls until golden brown. Leave aside.
Gravy:
Take a tablespoon of oil in a heavy based pan, add the boiled onion paste cook until the
onions are a little pink. Add the ginger and garlic paste to the oinions and sauté for a while.
Add the tumeric and chile powder and cook for a while until the masala has mixed well into
the paste. Now add the cashew nut paste to this and cook. Keep stirring so that it doesn't
stick to the bottom of the pan. Add about a 1/2 cup of water and cook on very low heat for
about 10 mins. Add salt taste and mix well. Add the fried koftas to the gravy. Finish with
fresh cream drizzled over the top (optional) and add a little chopped corinder to garnish.
Serve hot with naan or rice.
This dish was supposedly created for the beautiful queen Noor Jahan. I am not sure if this is
true or not but it does taste very nice!
------------------
Koki
Recipe By :

-------- ------------ --------------------------------
2 cups wheat flour
1/2 cup plain flour -- (maida)
1/2 cup rice flour -- (optional)
2 onions large finely chopped
1/2 teaspoon ajwain
salt to taste
ghee for shallow frying
Chop onions very fine.
Sieve flour and salt.
Add all ingredients except ghee for frying.
Mix well add very little water knead into a stiff dough.
Take a fist sized lump of dough knead into a ball.
Roll into a thick round about 6" diameter.
Use flour to dust if required for rolling.
Warm griddle (tawa) well.
Shallow fry on each side till golden.

Repeat for remaining dough.
Serve hot with green chutney and ketchup. Cold also tastes good with tea or curds.
Recipe By : http://www.bawarchi.com/cookbook/sindhi4.html Serving Size : 1 Preparation

Time :0:45 Categories : Entr es Sindhi
------------------
Koki (Sindhi)
Recipe By :

-------- ------------ --------------------------------
2 cups wheat flour
1/2 cup plain flour -- (maida)
1/2 cup rice flour -- (optional)
2 onions large finely chopped
5 green chiles finely chopped
1/2 teaspoon ajwain
salt to taste
ghee for shallow frying
Chop onions very fine. Sieve flour and salt. Add all ingredients except ghee for frying. Mix
well add very little water, knead into a stiff dough. Take a fist sized lump of dough, knead
into a ball. Roll into a thick round about 6" diameter. Use flour to dust if required for rolling.
Warm griddle (tawa) well. Shallow fry on each side till golden. Repeat for remaining dough.
Serve hot with green chutney and ketchup. Cold also tastes good with tea or curds.
------------------
Konju Masala
Recipe By :
Shrimp

-------- ------------ --------------------------------
16 tiger prawns
300 gram onions -- chopped
4 green chiles -- slit and julienne
400 gram tomatoes -- chopped
45 grams kokum
24 curry leaves
salt to taste
1/2 cup thick coconut milk
SHELL the prawns but retain the tails, devein, wash and pat dry. Soak kokum in enough
lukewarm water for 10 minutes. Drain and discard the water, and cut the kokum into small
cubes.
Heat oil in a pan and fry the onions over medium heat until translucent and glossy. Add
ginger and green chiles, sauté until the onions are light golden. Add ginger paste and garlic
paste and stir until the moisture evaporates. Mix coriander powder, chile powder and
turmeric powder in 1/4 cup water to a paste and add to the pan. Stir-fry until the moisture
evaporates. Add tomatoes and kokum and stir well. Add two cups water and salt. Bring to a
boil, lower the heat and simmer until reduced to half its quantity. Add the prawns and bring
to a boil. Lower the heat. Add curry leaves and simmer for four minutes. Remove the pan
from heat, stir in the coconut milk. Return the pan to heat and simmer for two to three
minutes. Remove from heat and adjust the seasoning
Serve hot with steamed rice.
------------------
NOTES : Prawn Masala
Konkhani Chicken
Recipe By :
*Indian

-------- ------------ --------------------------------
1 pound chicken -- (skinned and cut
-- into pieces)
2 onions chopped -- (1 onion sliced
-- thin, half rings)
2 tomatoes chopped
1/2 fresh shredded coconut
2 tablespoons dry masala
salt to taste
***Dry Masala***
5 1/2 tablespoon red chile powder
1 tablespoon cumin
1 tablespoon cinnamon
1/2 tablespoon garam masala.
Mix and stir in a pan on heat for about 2 minutes.
Clean the chicken pieces and coat them with 1/2 tbsp of dry masala, 1/2 tbsp of turmeric and
some salt. In a pan, heat 2tbsp of oil and add sliced thin onions, ginger-garlic paste. When
onions turn golden brown, add coconut and stir the fry carefully until the coconut becomes
golden and crispy. Keep it aside to cool down. In the pan, heat remaining oil and add
chopped onions and sauté the onions until translucent, then add chopped tomatoes to make
gravy thick. Add rest of the turmeric and masala with some salt for taste into above gravy.
Stir for 2 minutes and add the chicken pieces with sufficient water to cook. Add 1/2tbsp of
garam masala to the fried coconut and blend it to a fine paste using water. Once the chicken
pieces are cooked, add the coconut paste to it and cook for another 5 minutes. Serve hot.
------------------
Kootu
Recipe By :

-------- ------------ --------------------------------
1/2 cup yellow split peas
1 pinch turmeric
10 ounces spinach -- or
4 cups vegetarian etc. *
***MASALA***
2 red chiles
3 tablespoons coconut -- (grated)
* combination of cabbage, squash, beans, etc.
Boil yellow split peas. Keep aside. Boil vegetables with salt, chile powder and turmeric until
just cooked. Add masala and dal.
Masala: Roast urad dal, black pepper and red chiles until the dal is golden yellow. Add
cumin seeds to the mixture after removing from stove. Add the coconut when the mixture is
cold. Grind with water.
Source: Rajeev Krishnamoorthy
------------------
Kopan Masala
Recipe By :

-------- ------------ --------------------------------
1/4 cup cumin seeds
10 black cardamom pods -- peeled
15 green cardamom pods -- peeled
25 cloves
2 sticks cinnamon -- broken up
1/4 teaspoon freshly ground nutmeg
Combine coriander, cumin, black and green cardamom, cloves, cinnamon, peppercorns and
nutmeg and grind finely, but not to powder, with mortar and pestle, rolling pin, coffee grinder
or food processor. Store in airtight jar.
Makes about 1/2 cup.
------------------

Korma - Lamb With Cashew-Nut Curry
Recipe By :

-------- ------------ --------------------------------
1/4 cup unsalted cashews
3 dried hot red chilies
1 2 in piece stick cinnamon
1 1 in cube fresh ginger
3 whole cloves
2 large garlic cloves peeled
2 tablespoons poppy seed -- (white)
6 tablespoons ghee -- (or melted butter)
1 cup chopped onion
2 teaspoons salt
1/2 cup unflavored yoghurt
1 1/2 pounds lamb cut into 2" cubes
1 cup cold water
To make the masala, combine the cashews, chilies, ginger and the cold water and blend at
high speed for 1 minutes. Add the cinnamon, cardamom, cloves, garlic, poppy seeds,
coriander seeds and cumin. Blend again until the mixture is completely pulverized. Set the
masala aside. Place the saffron in a small bowl, pour in boiling water and let soak for at least
10 minutes.
In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it
sputters instantly. Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft
and golden brown. Stir in the salt and the masala, then add the yoghurt. Stirring
occasionally, cook over moderate heat until the ghee lightly films the surface.
Add the lamb, turning it about with a spoon to coat the pieces evenly. Squeeze the saffron
between your fingers, thin stir it and its soaking liquid into the skillet. Reduce the heat to low,
cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time. Scatter
1/2 of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes
more, or until the lamb is tender. To serve, transfer the entire contents of the skillet to a
heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander.
------------------

Korma Kari - Lamb Curry

*Indian

-------- ------------ --------------------------------
1 pound lamb or mutton -- cut in 1" pieces
1 pinch saffron -- in boiled h2o 20min
1 1/2 ounces cashew nuts
2 red chili peppers
1 small cinnamon stick
3 cardamom pods
3 cloves garlic
6 whole cloves
3 tablespoons water
salt to taste
1 2/3 cups yogurt
1 1/2 cups water
Cut Meat. Place saffron in boiled water. Place cashew, peppers, ginger, cinnamon,
cardamom, cloves, garlic, coriander, cumin and 3 tbsp water in blender and blend to a
smooth puree. Heat vegetable oil in a deep-frying pan and saute onions until golden brown.
Pour the puree into the sauce pan and add yogurt, meat dissolved saffron, salt and water.
Bring to boil, lower heat to medium and cook for 30-40 minutes. serve hot
------------------
Kothamallipodi (Dry Coriander Leaf Chutney)

*Indian

-------- ------------ --------------------------------
2 bunches coriander -- cleaned and chopped
10 sprigs curry leaves -- cleaned
2 teaspoons asafetida
lemon-sized ball of tamarind
1/4 pound red chiles
2 tablespoons oil
salt -- to taste
Heat oil in a pan and stir-fry curry leaves, black gram dal, asafetida and red chiles until dal is
brown. When cool, add coriander leaves, tamarind and salt and grind in a blender until well
blended. Store in a bottle or pickle jar.
------------------
Kothimbir Vadi
Recipe By :

-------- ------------ --------------------------------
3 cups cilantro -- chopped
1 cup wheat flour -- sieved
1 cup -- ¥
1/2 cup peanuts -- coarsely pounded
2 tablespoons white sesame seeds
1 teaspoon sugar
oil -- as needed
salt -- to taste
Patties made from cilantro and gram flour.
1. Mix flours, sesame seeds, coriander leaves, peanut powder, chile powder, turmeric
powder, garam masala, baking soda, ginger-garlic paste, sugar and salt.
2. Add 2 tbsps oil and enough water to make a thick paste.
3. Grease a deep platter and spread the paste evenly.
4. Steam for 15 minutes in a pressure cooker, without using the lid.
5. Remove and cool. Cut into diamond shaped pieces.
6. Heat oil and deep fry these pieces.
7. Serve hot with chutney.

------------------
Kozhambhu
Recipe By :

-------- ------------ --------------------------------
32 ounces yogurt
1 teaspoon rice or rice powder
2 teaspoons coconut -- grated
2 teaspoons salt
1 teaspoon mustard
1 pinch turmeric
1 red chile, crushed
Fry coriander seeds, cumin seeds, chana dal, red chile in a little oil. Grind the mixture with
the coconut and add to the beaten yogurt. Add turmeric and bring to a boil. Stir in rice
powder, and heat on low until consistent texture is achieved. Heat oil and mustard seeds
and add to the mixture.
------------------
Kujja Kulfi
Recipe By :

-------- ------------ --------------------------------
1 liter milk
a few strands of saffron
2 drops yellow color -- up to 3
a pinch of green cardamom powder
4 teaspoons cashew nuts -- chopped
1 tablespoon pistachios - blanched,- chopped
SOAK the saffron in one tbsp. water. Heat milk in a kadai (wok) and keep stirring on
medium heat for about 20 minutes, until reduced to one-fourth.
Remove the milk from heat, add sugar and keep stirring until it is completely dissolved. Mix
in the soaked saffron, yellow color, cardamom
powder and the nuts.
Pour into earthenware moulds (kujja), cover with a lid and seal with the dough. Place the
moulds in a freezer for one-and-a-half hours or until set. Remove from the freezer, remove
the lid and serve immediately.
------------------
NOTES : This home made ice cream is set and served in special earthenware
cups
Kulcha
Recipe By :

-------- ------------ --------------------------------
3 cups plain flour
1 tablespoon oil
1 teaspoon dry yeast
1 teaspoon sugar
1/2 cup warm milk
2 tablespoons curds
salt to taste
more milk for kneading if required
1. Sprinkle yeast and sugar over warm water.
2. Keep aside for 5 minutes or till frothy.
3. Mix salt and flour, take in a large plate.
4. Make well in centre. Put curds in well.

5. Sprinkle baking powder over curds.
6. Allow to stand for 2-3 minutes.
7. Pour oil, yeast solution, in well and mix gradually.
8. Use milk as required, to make a soft stiff dough.
9. Brush dough will oil. Cover with inverted bowl.
10. Keep aside for 4 hours. Longer if weather is cold.
11. Grease palms well and punch dough till soft and elastic.
12. Cover again and keep aside for 10 minutes.
13. Break of a lump of dough.
14. Roll or pat to a thick round about 6" diam.
15. Roast on hot griddle, or tandoor, till golden spots appear.
16. Or shallow fry on griddle.
17. Serve hot with gravied vegetables, dals, etc.
Making time: 45 minutes (excluding keeping time) Makes: 6-7 kulchas Shelflife: best fresh, or
refrigerate dough till used.
Note: Do make kulchas perfectly round, the charm is in rolling them oval or pulled from one
end.
------------------
Kulfi
Recipe By : Cocina Tradicional India (Ed. Librum)

*Indian

-------- ------------ --------------------------------
3 cans evaporated milk* -- 400 ml. each
3 egg whites
2 1/2 cups powdered sugar
1 tablespoon rose's water
1 1/2 cups pistachio nuts -- chopped
1/2 cup raisins
3/4 cup almonds -- peeled
8 preserved cherries -- halved
* Or use condensed milk without sugar instead
1) Place cans on a deep pan. Add water until 3/4 high of the cans. Bring to a boil, cover
tightly and boil for 20 minutes. Take away from water and refrigerate 24 hours. 2) Open
cans and pour evaporated milk into a very cold bowl. Whip until they double their size. Add
egg whites (whipped until firm) and powdered sugar. 3) Add turmeric, rose water, pistachio
nuts, raisins and cherries. Cover with plastic film and freeze for un hour. 4) Stir with a fork in
order to break ice crystals. Freeze 10 more hours. 5) Take away from freezer 10 minutes
before serving.
Kulfi-wallahs (Indian ice-cream sellers) have always prepared kulfi without freezers. Kulfi is
keeped in metal cones, sealed with dough, and cooled in clay pots.
------------------
Kulfi (Indian Ice Cream)
Recipe By : adapted from Julie Sahni


-------- ------------ --------------------------------
4 cups milk
8 teaspoons sugar
(seeds removed and ground)
1 tablespoon thinly sliced pistachio nuts -- optional
Place the milk in a medium-sized heavy pan over high heat. Bring to a full boil while stirring
constantly to prevent a skin from forming. Lower the heat and continue boiling gently 45 - 60
minutes, until the milk is reduced to 1 3/4 cups; stir frequently to keep the milk from sticking
and burning or boiling over. When the milk is reduced sufficiently, stir in the sugar and
ground cardamom and let stand until completely cool.
Divide the mixture evenly among four small (about 1/2 cup) flan molds or muffin tins. Cover
tightly with foil or plastic wrap and place in the freezer for at least four hours.
To serve, dip the molds into boiling water for a few seconds to release the kulfi. Transfer to
individual serving plates, garnish with the sliced pistachios (if used) and serve at once.
Makes 4 portions.
Aam Kulfi (Mango Kulfi)

4 cups milk 4 tbsp. sugar 1/8 tsp. freshly grated nutmeg 1 cup pulp from freshly
pureed ripe, sweet mangoes
Proceed as above, folding in the nutmeg and mango pulp before transferring the mixture to
FIVE molds.
Makes 5 portions.
This recipe and variations are adapted from Julie Sahni's CLASSIC INDIAN VEGETARIAN
AND GRAIN COOKING; William Morrow & Co., N.Y., (1985); ISBN: 0-688-04995-8.
------------------
Kurma
Recipe By :

-------- ------------ --------------------------------
1/2 med size eggplant*
2 small carrots, peeled*
4 ounces peas
4 ounces French beans**
1 potato, peeled*
2 ounces fresh coconut, grated
2 tablespoons white poppy seeds
1/4 teaspoon salt
3 tomatoes, roughly chopped
1 tablespoon plain yogurt
2 tablespoons coriander, fresh, chopped
* Cut into 3/4" by 1/2" sticks

** Cut into 2 1/2" pieces
Place the eggplant, carrots, peas, French beans and potato in a medium-sized saucepan.
Add 8 fl oz (250ml) water. Bring to the boil. Cover, turn the heat to medium and cook for
four minutes or until the vegetables are just tender.
Meanwhile put the coconut, chiles, poppy seeds and salt in an electric blender. Add 5 fluid
ounces (150 ml) water and grind to a fine paste. Set aside.
When the vegetables are cooked, add the spice paste and 5 fluid ounces (150 ml) water.
Stir and simmer gently for five minutes. Add the tomatoes, yogurt and garam masala. Stir
gently to mix well. Bring to the boil and simmer gently for 2 - 3 minutes. Turn into a serving
dish and garnish with the fresh coriander.
TIPS If you wish to substitute unsweetened, desiccated coconut for fresh coconut use 5
tbsps. Barely cover with warm water and leave for one hour, then proceed with the recipe.
Coriander is the parsley of India. Mix it with vegetables and chicken, use as a garnish and
add the stems to soup and dals for extra flavor. To keep coriander fresh, stand sprigs in a
glass of water, cover with a plastic bag and keep in the fridge.
Kurma Westerners who come to Madras, Tamil Nadu's capital city, expecting to find meals
made with "Madras" curry powder are in for a surprise. Curry powders manufactured in this
southern Indian city are strictly for export. Aromatic spices, fennel seeds and fresh coconut
are the ingredients that give the superb cuisine of Tamil Nadu its flavor and texture.
For this dish, vegetables are "dressed" with a ground paste of fresh coconut, poppy seeds
and green chiles, which is cooked briefly with the vegetables so that it is absorbed by them.
The dish is best served with plain rice and you could also serve it as an accompaniment to a
meat dish.
------------------
Kurma - Fresh Curry
Recipe By : British Broadcasting Corporation

*Indian

-------- ------------ --------------------------------
1/2 medium-sized eggplant -- cut in 3/4"x1/2"
2 small carrots -- peeled, cut in
-- 3/4"x1/2"
4 ounces peas
4 ounces french beans -- cut in 2" pieces
1 medium-sized potato -- peeled, cut in
-- 3/4"x1/2"
2 ounces fresh grated coconut
4 fresh hot green chillies
2 tablespoons white poppy seeds
1/4 teaspoon salt
3 medium-sized tomatoes -- rough chopped
1 tablespoon plain yogurt
2 tablespoons fresh cilantro leaf
Kurma: Westerners who come to Madras, Tamil Nadu's capital city, expecting to find meals
made with "Madras" curry powder are in for a surprise. Curry powders manufactured in this
southern Indian city are strictly for export. Aromatic spices, fennel seeds and fresh coconut
are the ingredients that give the superb cuisine of Tamil Nadu its flavour and texture.
For this dish, vegetables are "dressed" with a ground paste of fresh coconut, poppy seeds
and green chillies, which is cooked briefly with the vegetables so that it is absorbed by them.
The dish is best served with plain rice. To prepare: Place the aubergine, carrots, peas,
French beans and potato in a medium-sized saucepan. Add 8 fl oz water. Bring to the boil.
Cover, turn the heat to medium and cook for four minutes or until the vegetables are just
tender.
Meanwhile put the coconut, chillies, poppy seeds and salt in an electric blender. Add 5 fluid
ounces water and grind to a fine paste. Set aside. When the vegetables are cooked, add
the spice paste and 5 fluid ounces water. Stir and simmer gently for five minutes. Add the
tomatoes, yoghurt and garam masala. Stir gently to mix well. Bring to the boil and simmer
gently for 2 - 3 minutes. Turn into a serving dish and garnish with the fresh coriander.
TIPS: If you wish to substitute unsweetened, desiccated coconut for fresh coconut use 5
tbsps. Barely cover with warm water and leave for one hour, then proceed with the recipe.
Coriander is the parsley of India. Mix it with vegetables and chicken, use as a garnish and
add the stems to soup and dals for extra flavour. To keep coriander fresh, stand sprigs in a
glass of water, cover with a plastic bag and keep in the fridge.
------------------
Kurma Zaffrani Mughlai
Recipe By :

-------- ------------ --------------------------------
1/2 kilogram mutton cut into small pieces
12 kidney halved
2 cups beaten curd
2 large sliced onions
6 whole green chillies -- (slit in the
-- middle)
6 tablespoons ghee
1/2 teaspoon zaffrani
1 1/2 inch lon ginger -- grated
8 cloves garlic -- (grated)
1 1 inch long cinnamon
4 cloves
6 peppercoms
4 cardamoms
First of all soak the saffron in 1 tsp. of warm milk and then grind it. Now heat ghee, fry
whole spices, chillies, ginger and garlic. Add meat and onion and fry till light brown. Add
kidneys and salt, and cook uncovered till meat is tender, the gravy thick. Mix saffron into
curd and add these to the meat, off the fire. Bring to boil and serve with Parathas.
------------------
Kushli (Coconut And Cream Of Wheat Dessert)
Recipe By :
Categories : Vegetarian Desserts
*Indian

-------- ------------ --------------------------------
1 cup flour -- (all purpose)
1 pinch salt
1 pinch baking soda
1/2 cup water
1/2 cup coconut -- fresh and shredded
2 tablespoons almonds -- blanched
1 cup cream of wheat
1 cup sugar
10 cardamom pods
Sift flour, salt and baking soda together. Rub in 2 Tbsp. butter/oleo. Prepare a stiff dough
with some water, about 1/2 cup. Set aside.
To prepare the pastry filling, heat remaining butter/oleo in a skillet. Add coconut, almonds
and cream of wheat. Cook until mixture is golden.
Remove seeds from the 10 cardamom pods.
Add sugar, cardamom seeds and raisins. Cook until sugar is completely dissolved, about 5
to 7 minutes.
Divide dough into 12 equal portions. Roll each portion into a 4-in round. Place some filling
on half of the round, leaving 1/4 inch border around the edge. Fold the other half over the
mixture and seal edges completely.
Heat vegetables oil for deep frying. Fry the pastries until golden.
------------------
Kutchhi Bhindi - Sweet And Sour Okra


-------- ------------ --------------------------------
14 ounces okra -- fresh, tender,
-- trimmed
-- cut into 3/4"
-- lengths
7 cloves garlic
1 hot red chili pepper dried
7 tablespoons water
1 teaspoon salt
1 teaspoon sugar
Clean and cut the okra. Put the garlic and chili into an electric blender with 3 tablespoons
water, blend to paste. Empty paste into small bowl and add the cumin, coriander and
turmeric, mix. Put oil in frying pan over medium heat. When hot add the cumin seeds and
cook until it sizzles, turn heat down and pour in spice, fry 1 minute. Put okra, salt, sugar,
lemon and 4 tablespoons water. Stir and bring to simmer for 10 minutes.
------------------
Laal Saunf
Recipe By :

-------- ------------ --------------------------------
1 cup green unroasted saunf -- (fennel seeds)
1 teaspoon jintan balls -- (silver and/or red)
2 1/2 tablespoons sugar ground
20 grams katha -- (catechu)
Soak katha in a little water for 30 minutes.
Mix sugar and saunf seeds together.
Mix paste well and sieve onto the seeds.

Mix well, take in a large plate.
Sun-dry till the seeds have dried and coloured.
This should take approx. 10-12 hours of bright sun.
Once totally dry, mix in jintan balls.
Store in airtight jar.
Making time: 15 minutes (excluding soaking and dehydrating time)
Makes: 2 cups saunf
Shelflife: 3 months
------------------
Labdhara Gosht - Smothered Lamb (Or Pork Or Beef)


-------- ------------ --------------------------------
1 pound bonned sholder of lamb -- cut in 1" cubes
1 1 inch piece fresh ginger root -- finely chopped
1 medium tomato -- finely chopped
1/2 cup fresh cilantro leaves -- finely chopped
2 fresh hot green chilis -- cut in fine ring,
-- with
seeds
Put all ingredients except oil, garlic and black pepper into bowl and mix. Put oil in pressure
cooker and set over medium-high heat. When oil is hot, put in garlic. Stir until garlic pieces
turn medium brown. Put in the seasoned meat and stir once or twice. Turn heat to medium.
Cover pressure cooker tightly and bring up to pressure slowly. Cook lamb and pork 15
minutes and beef 20 at full pressure. Remover pressure quickly with cool water poured on
lid. Uncover, cook over high heat, stirring gently, until sauce is thick. Add and stir in black
pepper.
------------------
Ladu


-------- ------------ --------------------------------
4 tablespoons butter -- melted
1 cup chickpea flour
1 cup sugar
"We call Ladu "Brain Tonic"... the Yogi says...
Add chickpea flour to melted butter. Stir in heavy pan until it browns - about 10 minutes.
Add sugar - stir until sugar dissolves. Remove from heat.
When cool enough to handle form into small balls, about 15 of them (that should be about a
tablespoon per ball).
------------------
Lafayette Ginger Bread Recipe
Recipe By : ELECTION NIGHT SPECIAL • SHOW #EN0096

Categories : Bread - Quick Curry
Dressings Breads
*Indian

-------- ------------ --------------------------------
---- ------
----------------
1/2 cup fresh butter
2/3 cup excellent brown sugar
1 cup west india molasses
1/2 cup warm milk
2 tablespoons powdered ginger
1 teaspoon cinnamon
1 teaspoon mace
1 teaspoon nutmeg
1 wine glass of brandy -- (or coffee)
3 eggs
3 cups flour
1 teaspoon cream of tartar
juice and grated rind of 1 large orange
a little warm water
1 cup seeded raisins -- (zante currants)
Cut up in a pan 1/2 cup of the very best fresh butter with 2/3 cup of excellent brown sugar,
beat to a cream with a paddle. Add one cup of West India molasses and 1/2 cup of warm
milk; 2 tablespoons of powdered ginger and 1 heaping teaspoon of cinnamon, mace and
nutmeg powdered and mixed; 1 wine glass of brandy (or coffee). Beat 3 eggs until very light
and thick; 3 cups of flour and one teaspoon cream of tartar sifted with flour and stirred
alternately with the beaten eggs into the batter. Last mix in the juice and grated rind of 1
large orange. Dissolve 1 teaspoon of soda in a little warm water, and stir in. Beat until very
light. A cup full of seeded raisins. Bake in a loaf, sheet or patty pans, in a moderate oven.
------------------
Lakhnawi Khatti Dal (Lucknow Sour Lentils)

*Indian

-------- ------------ --------------------------------
1 1/2 cups pink lentils
1 tablespoon finely chopped ginger
1 cup boiling water
2 teaspoons salt
5 tablespoons ghee
1 tablespoon black cumin seeds
Wash lentils thoroughly. Place in a saucepan with the turmeric 5 cups of water. Bring to a
boil, stirring often. Reduce heat simmer, partially covered, for 25 minutes. Stir occasionally.
Add lemon juice to lentils cook for a further 15 minutes. Turn off heat beat with a wire
whisk. Heat ghee, when very hot, add cumin seeds fry for about 10 seconds. Remove pan
from the heat add red pepper minced garlic. Stir rapidly for 10 seconds until the garlic
begins to color, but do not let it brown. Pour over the hot puree. Serve immediately.
------------------
Lal Chutney - Fresh Red Chutney With Almonds


-------- ------------ --------------------------------
1/2 red pepper -- deseeded, coarsely
-- chopped
20 large mint leaves -- coarsely chopped
1 clove garlic -- coarsely chopped
1/2 teaspoon salt
1 tablespoon blanched -- slivered almonds
1 teaspoon dill -- chopped, optional
Blend red pepper, mint, lemon juice, garlic, chili powder, slat and black pepper. Blend until
smooth. Add almonds and blend again. Pour into bowl and check seasoning. Add dill if you
wish. Serve with Hamburger Kabobs.
------------------
Lal Shorve Vala Murgh - Chicken And Spicy Red Sauce


-------- ------------ --------------------------------
4 1/2 pounds chicken pieces -- cut into servings
2 teaspoons salt -- or to taste
14 cloves garlic -- or more to taste,
-- chopped
1 4 inch piece fresh ginger root -- chopped
1 pinch ground asafetida -- optional
12 cardamom pods
10 whole cloves
10 whole cloves
3/4 quart chopped tomatoes
1 1/2 pounds potatoes -- cut in 1 1/2"
-- chunks
Sprinkle chicken lightly with salt and black pepper and set aside. Blend garlic, ginger and 3
tablespoons water into paste. Put oil in wide nonstick pan over medium- high heat. When oil
is hot put asafetida in pan. A few seconds later put in cumin. Wait 10 seconds and put in
cinnamon, cardamom, cloves and red chilies. Stir. Put in garlic and ginger. Stir and fry for 2
minutes. Put in chicken, turmeric, and cayenne, Sir-fry for another minutes. Put in tomatoes,
potatoes, 1 1/4 cups water and 1 teaspoon salt. Bring to a boil, cover, turn to low and
simmer gently 25-30 minutes, until potatoes are tender. Remove hard spices before serving.
------------------
Lamb Biryani
Recipe By :
Lamb

-------- ------------ --------------------------------
1/2 teaspoon saffron strands -- pounded
25 milliliters boiling milk
1 5 cm cassia bark or cinnamon sticks
8 green cardamom pods -- (split the top of
-- each pod to release
-- flavour)
8 cloves
10 black peppercorns -- up to 12
3 bay leaves
125 gram natural yoghurt
1 kilogram boned leg of lamb -- cut into 5cm
cubes
450 gram basmati rice -- washed and drained
toasted flaked almonds
Soak the pounded saffron in the hot milk and set aside.
In a heavy-based saucepan (large enough to hold the meat and rice

together), melt the ghee or butter over a low heat and sizzle the cassia
or cinnamon, cardamoms, cloves, peppercorns and bay leaves for 15-20
seconds.
Add the onions and increase the heat to medium. Stir and fry the onions
for 4-5 minutes. Add garlic and ginger, stir and cook for a further 2-3
minutes, then add the spices and chilli.
Stir and cook for 12 minutes. Add the salt, yoghurt, meat and half the
saffron milk. Stir to distribute well and switch off the stove.
Put the rice in a pan with plenty of hot water and 2tsp salt. Bring to
the boil for 1 minute. Drain the rice and pile it on top of the meat.
Drizzle the remaining saffron milk on the rice.
Soak a large piece of grease-proof paper and squeeze out the water.
Spread this on top of the rice. Now soak a clean tea towel, squeeze out
the water and spread it on top of the grease-proof paper. Put the lid on
the pan.
Now seal the top of the saucepan with a large piece of kitchen foil so
that no steam can escape. Place the pan over a very low heat and cook for
1 hour.
Use a heat diffuser if necessary and do not peep during cooking! Remove
the biryani from the heat and allow to stand for 15 minutes.
Stir it gently with a fork to mix the meat and the rice and serve
immediately, garnished with the toasted flaked almonds.
------------------
Lamb Buraani
Recipe By :
-------- ------------ --------------------------------
50 grams lamb
15 grams red chiles
25 grams tomatoes
10 grams oil
1/4 liter yogurt
1 pinch turmeric
salt to taste
Wash the lamb pieces, mix with salt, turmeric and boil. Heat oil in a pan, add 100g of onions,
ginger-garlic paste, garam masala, chile powder along with lamb pieces and fry until they are
golden. Keep aside. Boil tomatoes, red chiles, salt in a vessel and make a puree. Heat oil
in another pan, fry remaining onions, ginger-garlic paste with tomato puree and cook until the
gravy thickens. To this, add 4 tbsp yogurt, garam masala, salt and remove from heat. Place
the lamb pieces in this gravy with yogurt and sliced ginger on it. Serve hot.
------------------
Lamb Chop With Jackfruit Gravy
Recipe By :
Categories : Meat Lamb
*Indian

-------- ------------ --------------------------------
2 rack lamb
olive oil to brush and baste braised-
racks
30 grams salt or to taste -- for rubbing
3 1/2 teaspoons garlic paste
***FOR THE STUDDING***
12 cloves
12 cloves garlic
2 sticks cinnamon
***FOR THE BRAISING***
oil for basting the legs
1 tablespoon fresh basil leaves
20 grams ginger
5 green cardamom
2 black cardamom
3 bay leaves
12 rose petals
salt to taste
***FOR THE SECOND MARINADE***
4 tablespoons curd -- beaten
1/4 cup cream
1 1/2 teaspoons fresh basil leaves, chopped
***MIX FOR THE MASALA***
1/4 teaspoon kasoori methi powder
1/4 teaspoon kebab cheeni -- (allspice) powder
a pinch of rose petal powder
a generous pinch black salt
***FOR THE JACKFRUIT***
600 gram kathael -- (jackfruit)
oil
2 teaspoons oil
salt to taste
oil for deep frying jackfruit and
-- greasing the roasting tray
***FOR THE GRAVY***
6 tablespoons ghee -
2 onions -- grated
3 1/2 teaspoons garlic paste
2 1/2 teaspoons ginger paste
150 gram curd
250 milliliter fresh tomato puree
100 gram fried onion paste
salt to taste
4 cups clear vegetable stock
6 pandan -- (fragrant screwpine)
-- leaves (or 25 basil- leaves)
1/4 teaspoon mace
a few strands saffron -- soaked in lukewarm
-- water and crushed
-- to a paste
To prepare the first marinade: FORCEFULLY rub - as in massage - the kid/lamb racks with
chile powder. Repeat the process with salt, garlic paste, ginger paste and finally with
vinegar. (Each of these ingredients is to be rubbed separately, and not as mixture).
Refrigerate for 30 minutes. For the studding, using a cooking needle stud the fleshiest meat
of the racks with garlic flakes and the spices.
For the braising, rub the racks with oil, arrange in a roasting tray, add the remaining
ingredients and enough water to cover the racks. Braise in a preheated oven (400o F) until
the liquor begins to boil. Lower the oven temperature to 150o F and braise for two-and-a-half
hours. Remove and discard the liquor. Brush the racks with olive oil and keep aside.
To prepare the second marinade: Put all the ingredients in a bowl and whisk to mix well.
Rub the olive oil-coated racks with this marinade and refrigerate for 30 minutes. (Remove at
least 10 minutes before cooking) Skewer the rack pieces right down middle horizontally and
as close to the bone as possible.
To prepare the kathael (jackfruit): Rub hands with oil. Peel the jackfruit, cut into quarters,
core and cut into four cm chunks. Remove the seeds and keep aside. Rub the jackfruit
cubes with the marinade and reserve for 15 minutes. Heat oil in a kadai, add the jackfruit
pieces and deep fry over medium heat until light golden and done. Remove to an absorbent
paper to drain the excess fat.
To prepare the gravy: Put curd, coriander powder, chile powder and turmeric powder in a
bowl and whisk well. Clean, wash and pat dry the pandan (or basil) leaves. Heat ghee in a
pan and fry the onions over medium heat until translucent. Add garlic paste and ginger
paste. Stir-fry until the onions are light brown. Remove the pan from heat, stir in the curd
mixture followed by tomato puree. Stir-fry after each addition until the ghee floats on top.
Add the fried onion paste and stir-fry well. Add stock, pandan (or basil) leaves and salt.
Bring to a boil. Lower the heat and simmer, stirring occasionally, until reduced by half.
When slightly cool, pass the gravy through a fine mesh soup strainer into a separate pan.
Bring to a boil, lower the heat and simmer stirring occasionally until the gravy reaches thin
sauce consistency. Sprinkle cardamom powder and mace powder. Add saffron and adjust
the seasoning Arrange the fried jackfruit in a greased roasting tray, pour half the gravy over
and cook in the preheated oven (200o F) for about ten minutes.
Roast the racks in a moderately hot tandoor for about six minutes. Remove, baste with olive
oil and roast again for two minutes. Or, arrange leg on mesh of charcoal grill, cover and
roast over moderate heat for about eight minutes, turning occasionally. Uncover, baste with
oil and roast for two more minutes, turning once.
Baste racks with butter, arrange on a carving platter, sprinkle the masala
over and serve hot.
------------------
Lamb Chops Kashmiri-Style
Recipe By :

-------- ------------ --------------------------------
12 lamb chops
1 cinnamon stick
1 bay leaf
1 teaspoon salt
2 1/2 cups milk
2/3 cup evaporated milk
2 tablespoons flour
1 teaspoon fresh ginger -- finely minced
1/2 teaspoon garlic pulp
1 pinch salt
1 1/4 cups corn oil
mint sprigs
lime quarters
1. Trim the lamb chops and place them in a large saucepan with the cinnamon bark, bay
leaf, fennel seeds, peppercorns, cardamoms, salt and milk. Bring to the boil over a high heat.
2. Lower the heat and cook for 12-15 minutes, or until the milk has reduced to about half its
original volume. At this stage, add the evaporated milk and lower the heat further. Simmer
until the chops are cooked through and the milk has evaporated.
3. While the chops are cooking, blend together the yogurt, flour, chile powder, ginger, garam
masala, garlic and a pinch of salt in a mixing bowl.
4. Remove the chops from the saucepan and discard the whole spices. Add the chops to the
spicy yogurt mixture.
5. Heat the oil in a deep round-bottomed frying pan or wok. Lower the heat slightly and add
the chops. Fry until they are golden brown, turning them once or twice as they cook.
6. Transfer to a serving dish, and garnish with mint sprigs and lime quarters.
------------------
Lamb Curry (North India)
Recipe By : Oriental Banquets By Charmaine Solomon

Lamb *Indian

-------- ------------ --------------------------------
4 pounds boned lamb -- (from shoulder or
-- leg)
2 pounds onions
8 large garlic cloves -- peeled
1 tablespoon fresh ginger root -- chopped
1 teaspoon paprika
1 tablespoon kalonji -- (nigella) seeds
3 tablespoons ghee
3 tablespoons oil
10 cardamom pods -- bruised
3 teaspoons salt and pepper -- to taste
Trim off all fat, and cut meat into large cubes. Finely slice half the onions. Roughly chop
remaining onions and put into food processor or blender with garlic coriander leaves, ginger,
yogurt, chili powder, paprika, ground coriander and kalonji seeds. Process until smooth.
Heat ghee and oil in a large heavy pan and fry sliced onions, stirring frequently, until evenly
browned. Remove from pan. Add cubed lamb to pan,
a little at a time, and stir-fry over high heat until browned all over. Remove each batch as it
browns, before adding more. When all meat is browned, lower heat to medium. Add a little
more oil to pan if necessary
and fry blended mixture, stirring, until it is aromatic. This takes quite
a while - 20 minutes or longer- and when it is ready, oil will appear around edges of mixture.
Return meat to pan, add cardamom pods and salt and pepper, stir until well
mixed. Cover and cook over low heat until meat is almost tender, stirring occasionally. The
juices given out by the meat are usually sufficient to finish the cooking, but it may be
necessary to add a little
water. When meat is tender and liquid almost absorbed, add garam masala and reserved
fried onion slices. Cover pan and simmer gently for a few minutes more.
------------------
Lamb Curry Crepes
Recipe By : The Crepe Book 1975

Lamb Chiles
*Indian
-------- ------------ --------------------------------
12 entree crepes
1 1/2 cups cubed lean cooked lamb
2 cups chopped unpeeled apples
1/2 teaspoon pepper
1 tablespoon catsup
1 cup chicken broth
1 tablespoon cornstarch
1 tablespoon water
chutney
Melt butter or margarine in large skillet. Saute onions and apples until tender. Sprinkle with
curry, ginger, chili powder and pepper. Add catsup and stir well. Add broth and cover pan;
simmer gently for 20 minutes. Combine cornstarch and water and add to mixture, stirring
until thickened. Add lamb. Stir to mix well. Simmer, uncovered, for 20 minutes. Divide
mixture evenly among crepes and roll up. Place in single layer in greased shallow baking
dish. Dish may be covered and refrigerated at this point. Before serving cover crepes and
heat in 350 degree oven for 15 to 20 minutes or until hot. Serve with chutney.
NOTES : leftover lamb? wrap it up with India's spices Lynn mcgrew@ntr.net

<mailto:mcgrew@ntr.net
------------------
Lamb Curry With Yogurt
Recipe By :
*Indian

-------- ------------ --------------------------------
2 pounds boneless lamb -- cubed
4 green peppers -- chopped
1 large onion -- minced
2 tablespoons coriander seeds powder
1 teaspoon cumin seeds powder
1 teaspoon cinnamon powder
1 teaspoon mustard seeds powder
4 cups yogurt
1 onion -- chopped
salt to taste
1. Mix chiles, ginger, garlic, mined onion, spices and yogurt in a blender or food processor
and process until well mixed.
2. Add this paste to the lamb pieces, mix well, cover and refrigerate for 3 hours.
3. Heat butter in a skillet and fry the chopped onion for few minutes.
4. Add the lamb and the yogurt marinade, mix all together, cover and simmer until meat is
tender for 1 hour or so on a medium flame.
5. Add salt to taste and remove from heat when done.
------------------
Lamb Dhansagh
Recipe By :
Categories : Lamb Dals
Curry *Indian

-------- ------------ --------------------------------
500 gram lamb
50 grams bengal gram -- (chana dal)
50 grams split gram -- (tuwar dal)
50 grams green gram -- (moong dal)
100 gram potatoes
100 gram carrots
50 grams beans
100 gram eggplants
5 sm bunches methi leaves -- (fenugreek)
10 sm bunches spinach
6 green chiles
100 gram onions
100 gram tomatoes
***FOR PREPARING DHANSAGH MASALA***
10 grams pineapple flowers
1/4 piece nutmeg
100 gram oil
salt to taste
Mix all the dals, vegetables with half lamb and pressure cook for few minutes. Blend all of
them to a fine paste with salt, spinach and green chiles. Boil the remaining half of the lamb
and keep aside. Heat oil in a pan, fry fenugreek leaves along with onions, ginger-garlic
paste, dhansagh masala powder for 2-3 minutes. Then add chopped tomatoes, lamb pieces,
dal-vegetable mix and cook for another 10-15 minutes. Serve with brown rice or chapathis.
------------------
Lamb Dopyaz
Recipe By :
Categories : *Indian Lamb

-------- ------------ --------------------------------
500 gram lamb
200 gram onions
50 grams oil
5 grams turmeric
15 grams red chiles
2 bunches cilantro
salt to taste
Mix 125 grams onions, turmeric, red chiles, cumin seeds, ginger-garlic paste and blend to a
fine paste. Heat oil in a pan, add onions and fry well. Also add lamb pieces and cook for 2-3
minutes. To this, add the above onion paste, salt and cook for another 5 minutes or until
done by covering. Remove from heat, sprinkle chopped cilantro and serve with sliced onion
rings on it.
------------------
Lamb Egg Masala
Recipe By :

-------- ------------ --------------------------------
1/2 kilogram lamb
4 hard-boiled eggs
ghee
salt to taste
tamarind pulp and lemon juice as required
a few sprigs mint leaves for garnish
***GRIND FOR THE MASALA PASTE***
1/2 teaspoon saunf -- (fennel seeds)
6 peppercorns
2 1/2 cm cinnamon
2 cardamom
2 cloves
3 green chiles
2 1/2 cm ginger
***GRIND FOR THE GREEN CHUTNEY***
1/4 bunch mint leaves
HEAT ghee and fry the onions until golden brown. Add tomatoes and fry well. Add the
ground masala paste and fry lightly. Add lamb, salt and sufficient water and cook until done.
Add the green chutney, tamarind pulp and lemon juice. Stir well. Check the seasoning. Add
eggs and serve garnished with mint leaves.
------------------
Lamb In Fragrant Spinach Sauce (Saag Gosht)
Recipe By :
Lamb Vegetables
*Indian Sauces

-------- ------------ --------------------------------
3 cups cooked spinach
3 pounds lamb
3 1/2 cups onions -- thinly sliced
1 1/2 tablespoons fresh garlic -- finely chopped
3 tablespoons fresh ginger root -- finely chopped
1 teaspoon turmeric
1 tomato
1 cinnamon stick
12 cardamom -- green
9 whole cloves
3 bay leaves
1 tablespoon kosher salt
Finely puree spinach, using a food processor or electric blender. Break the cinnamon into
three pieces and crumble the bay leaves.
Preheat the oven to 325 degrees.
Chop tomato finely. Heat 2 tablespoons of the oil in a large frying pan over high heat until
very hot. Pat the meat dry on paper towels (or it will not brown), and add. Brown the meat,
turning and tossing the pieces, until nicely seared on all sides. (This is best done in batches
so that the frying pan is not overcrowded. As each batch is browned, transfer to a heavy-
bottomed casserole.) Add the remaining 4 tablespoons oil to the frying pan, and add onions.
Reduce heat to medium-high, and fry until they turn caramel brown (about 25 minutes),
stirring constantly to prevent burning. Add garlic and ginger, and fry for an additional 2
minutes. Add cumin, coriander, and turmeric, and stir rapidly for 15 seconds. Add tomatoes
and chilis, and continue frying until the tomato is cooked and the entire mixture is turned into
a thick pulpy paste (about 3 minutes). Add yogurt, and immediately turn off the heat. When
slightly cool, puree in an electric blender or food processor, and add to the meat in the
casserole.
Place a double layer of cheesecloth, about 6 inches square, on the work surface. Put
cinnamon, cardamom, cloves, bay leaves in the center, bring up the four corners of the
cheesecloth to wrap the spices, and tie them to form a bag. Crush the bag slightly with a
wooden mallet or any heavy tool to break up the spices. Add the spice bag to the casserole.
Add 4 cups boiling water along with the salt, and stir to distribute the meat into the sauce.
Place a piece of aluminum foil on top of the casserole, and cover tightly with the lid. Bring
the contents to a boil on top of the stove.
Place the casserole in the middle level of the oven for 2 1/2 hours.
Remove the casserole from the oven or turn off the stove, and take off the lid. Remove the
spice bag, and squeeze hard to extract as much juice as possible. Discard the bag. Add the
cooked spinach and garam masala, and blend well, being careful not to break the fragile
meat pieces. Cover the pot, return it to the oven and cook for 5 minutes more. Turn off the
pot and let the pot remain undisturbed for an additional 10 minutes.
From "Classic Indian Cooking" by Julie Sahni. William Morrow and Company, Inc. Copyright
1980.
------------------
Lamb In Hot Coconut Sauce (Kolhapuri Rassa) (India)

Recipe By : The Indian Spice Kitchen, Monisha Bharadwaj
Lamb

-------- ------------ --------------------------------
2/3 cup milk yogurt
salt
***FOR THE CURRY***
1 1/4 pounds lean lamb -- , trimmed and cubed
2/3 cup corn oil
1 1/2 inch cassia stick
10 black peppercorns -- , crushed
6 cloves
1 teaspoon aniseed
2 onions -- canned, chopped
-- finely
3 2/3 cups coconut -- (10 oz),
-- grated if fresh or
-- flaked
1 medium tomato -- , chopped
Preparation Time: 40 minutes Cooking Time: 40 minutes PREPARATION:
1. Mix the marinade ingredients and add the lamb. Stir well and reserve for 30 minutes.
2. Heat 2 tablespoons of the oil in a heavy pan and add the whole spices. Saute for a
minute and add the onion. Saute until pale and golden and add the coconut. Saute well until
brown. Add the tomato, stir and take off the heat.
3. Cool this mixture and grind to a coarse paste in a food processor.
4. Heat the remaining oil in another heavy pan. Remove the lamb from the marinade and
saute until brown. Add the marinade and a little water, cover and cook until nearly done.
5. Add the ground paste and simmer for 5 minutes. Check the salt and remove from the
heat.
6. Serve very hot with plain boiled rice or rotis.
NOTE: This recipe comes from the north which grows cassia as well as a special variety of
carrot that is almost wine-colored and full of flavor. If you do manage to get deep-colored
carrots for this recipe, so much the better.
Carolyn's Note: If you are interested in Indian herbs and spices I highly recommend "The
Indian Spice Kitchen, by Monisha Bharadwaj, Dutton Publishing, ISBN 0-525-94343-9,
1997, $29.95. It is organized by individual spices, herbs, spice mixtures, etc., tells how each
grows, the appearance and taste, buying and storing; medicinal and other uses, and culinary
uses with recipes. It is fully illustrated with color photos including a photo of each of the
highlighted ingredients (so you know what you are looking for). I have included several
recipes from the book to give you the flavor and variety found in the book. Of the 20 some
Indian cookbooks I own, I find it to be the most useful and the most comprehensive.
------------------
Lamb Kabobs
Recipe By :

-------- ------------ --------------------------------
2 pounds boneless lamb
1 cup yogurt
1/4 cup lemon juice
salt to taste
***FOR PASTE***
1 cup mint leaves
3 green chiles
1 " ginger piece
10 garlic flakes
12 grams raw papaya
To the above paste, add all the remaining ingredients (including lamb pieces) and mix
thoroughly such that the lamb pieces are well coated with the sauce. Marinate for 5 hours.
Skewer these pieces through a kabob rod and grill over fire such that they are evenly reddish
brown. Serve with onion pieces and lemon wedges.
------------------
Lamb Kachaa Kofta Curry
Recipe By :

-------- ------------ --------------------------------
50 grams boneless lamb
1 sm bunch cilantro
4 cups yogurt
10 grams tomatoes -- chopped
75 grams oil
salt to taste
To the lamb pieces, add ginger-garlic paste, 4 green chiles, cilantro, garam masala powder,
salt and blend it to a smooth paste. Make round koftas and deep fry in oil until brown. In a
separate pan, heat oil, add chopped onions, 1tsp ginger-garlic paste, 2 chopped green
chiles, chile powder, turmeric, yogurt and fry for few minutes. Add the fried koftas to the
gravy and cook for 15 minutes. Later add coriander powder, tomatoes, cashew nuts paste
and cook for another 5 minutes.
Serve with parathas or fried rice.
------------------
Lamb Kheema Chops
Recipe By :

-------- ------------ --------------------------------
25 grams lamb chops
25 grams kheema
10 grams onions
5 green chiles
10 grams tomatoes
1 bunch cilantro
10 grams oil
salt to taste
Wash lamb chops and kheema with water and keep aside. Heat oil in a pan, fry chopped
onions, ginger-garlic paste, coriander powder, chile powder for 2-4 minutes. Then add lamb
chops along with kheema and salt. Cook for 20 minutes. Later add chopped tomatoes, khus
khus seeds paste, garam masala and cook for another 15 minutes. Sprinkle cilantro leaves
and serve with any rice.
------------------
Lamb Korma With Mushrooms
Recipe By :

-------- ------------ --------------------------------
1 1/2 pounds lean lamb -- cut in cubes
1 large onion -- coarsely chopped
1 " ginger root -- chopped
1 teaspoon coriander seeds powder
4 cardamom pods -- crushed
1 1/4 cups yogurt
6 ounces button mushrooms -- sliced
salt & pepper to taste
coriander leaves & lemon wedges for
-- garnishing
1. Heat oil in a saucepan, add chopped onions and fry gently until lightly golden.
2. Add ginger, garlic, cumin and coriander seeds powder, crushed cardamom, turmeric and
fry gently for 2 minutes, stirring constantly.
3. Add lamb to the above mixture and fry until brown, stirring frequently. Stir in yogurt and
bring to a boil.
4. Stir well, cover and cook gently for 45 minutes, stirring occasionally. Add mushrooms and
cook again for 15 minutes or until the lamb is tender and yogurt is absorbed.
5. Stir in lemon juice, salt and pepper and cook uncovered for 5 minutes.
6. Garnish with lemon wedges and coriander leaves if desired, and serve hot with Naan
bread or fried rice.
------------------
Lamb Mulligatawny Curry
Recipe By :
*Indian

-------- ------------ --------------------------------
300 gram lamb
75 grams small onions
5 grams cinnamon
100 gram tomatoes
1 lemon
75 grams oil
salt to taste
***FOR PREPARING MASALA***
10 grams red chiles
10 grams fennel seeds
10 grams pepper corns
20 grams Bengal gram
Boil the lamb in a pressure cooker for few minutes. Fry the above masala ingredients in a
pan without oil and grind to a fine paste. Heat oil in a pan, fry chopped onions along with
ginger-garlic paste, cinnamon for 3 minutes. Then add boiled lamb, ground masala paste
and cook until tender. Now add chopped tomatoes, coconut milk, salt and cook until it is
done. In a separate pan, fry curry leaves, small onions until brown and add to the curry.
Serve with lemon juice on it.
------------------
Lamb Tamatar Goli
Recipe By :
On-The-Grill Lamb

-------- ------------ --------------------------------
700 gram lamb mince
1 gram shahjeera
salt to taste
***FOR THE GRAVY***
300 milliliter tomato puree
3 tablespoons curd
salt to taste
1 tablespoon oil
TO the lamb mince, add chile powder, ginger, cheese, coriander leaves, green chiles,
shahjeera, garam masala powder and salt. Mix well, divide and roll into lemon sized balls.
To prepare the gravy:
Heat oil in a pan and add tomato puree. Sauté over medium heat for five minutes. Remove
the pan from heat and add curd, chile powder and salt to taste. Reheat and cook for five
minutes. Add minced balls and cook until the minced is done and the gravy reaches sauce
like consistency. Serve hot.
------------------
Lamb Tikka Sticks (Indian Kebabs)
Recipe By : Hors d'Oeuvres, Norman Kolpas

*Indian

-------- ------------ --------------------------------
3 cloves garlic
1/2 medium onion
1 tablespoon fresh ginger -- coarsely chopped
1/2 tablespoon paprika
1 teaspoon sugar
1 teaspoon cumin -- ground
1/2 teaspoon hot chili powder
1/2 cup plain yogurt -- reg or low-fat
2 1/2 pounds lean lamb -- (trimmed), cut in 1"
-- cubes
salt
In a processor fitted with the metal blade, process the garlic, onion and ginger until finely
chopped (or pound it with a mortar and pestle); add the paprika, sugar, cumin, cardamom,
chili and yogurt and mix well.
In a mixing bowl, combine the lamb with the mixture. Cover with plastic wrap and marinate
overnight in the refrigerator.
Soak 30 small bamboo skewers in water for about 1 hour. Thread a couple of cubes of lamb
on each skewer. Cover both ends of skewer with a piece of foil to prevent them from
burning.
Preheat the grill or broiler until very hot. Sprinkle the lamb lightly with salt and grill it close to
the heat for 2 to 3 minutes per side until nicely charred but still pink inside. Slip foil off the
skewers and serve the kabobs. Makes 30 skewers.
Recipe from Hors d'Oeuvres - Festive and Elegant Party Menus Norman Koplas ISBN 0-
89586-779-6
------------------
Lamb Vindaloo - 1
Recipe By :
Lamb Vindaloo
*Indian

-------- ------------ --------------------------------
2 pounds lamb -- cubed
2 tablespoons coriander seed
2 pounds tomatoes -- crushed
6 bay leaves
ginger -- (fresh), 2 inches,,
-- finely chopped
1/2 teaspoon cardamom seed
1/2 teaspoon cloves
2 teaspoons mustard seed -- ground
1 cup wine vinegar
2 medium onions
2 medium potatoes
Lightly roast the cumin seed and coriander seed by frying with no oil for minute or so, stirring
constantly. Grind these and combine them into paste with other spices, garlic, ginger and
the vinegar. Add the lamb to the marinade and mix well. Refrigerate for 3-24 hours while
mixing every few hours as convenient. Finely chop the onions and potatoes and saute them
for 5 minutes in the butter. Add lamb and spice paste and simmer over low heat for half an
hour. The marinating does add a lot of flavor and makes the meat much more tender. This
can be skipped if need be. Based on Dharamjit Singh's recipe in "Indian Cookery: A
Practical Guide."
------------------
Lamb Vindaloo - 2
Recipe By :
Categories : Curry Tamarind
Dressings Lamb
Vindaloo *Indian

-------- ------------ --------------------------------
3 pounds lean boneless lamb
3 meaty lamb bones
***MARINADE MADE FROM***
to taste salt
***PUREE MADE FROM***
1 large white onion
6 garlic cloves
2 tablespoons fresh ginger root -- chopped
3 cups onion -- thinly sliced
1 teaspoon ground mustard
1 1/2 teaspoons red pepper
3 teaspoons paprika
2 1/2 cups hot water
Cut lamb into 3/4 " cubes. Place lamb and the bones in a non-metallic bowl with the four
tablespoons of oil, the vinegar, tamarind pulp, and salt. Let it marinate at room temperature
for eight hours or, refrigerated, for 24 hours. Put two tablespoons of oil, the onion, garlic,
and ginger in an electric blender or food processor and run the machine until a fine pasty
puree is formed. Heat the one-half cup of vegetable oil in a large enamel coated skillet
over medium-high heat. Add the onions and saute until they are caramel brown, stirring
constantly to prevent burning. Add the puree. Reduce the heat and add ground cumin,
ground mustard, turmeric, red pepper, and paprika. When the spices begin to sizzle and
turn dark, in about 15 seconds, add the lamb and bones. Cook until slightly seared (about
ten minutes). Add the water and bring to a boil, then lower the heat and simmer, partially
covered, until the meat is very tender (about thirty minutes). Pick out and discard bones.
Serve over rice. Notes I have made the recipe a couple of times and both times with very
good results. The finished dish is a spicy lamb dish that is quite exquisite. Be warned that
this recipe takes quite a bit of effort to put together.
Source Somesh Rao's "The Graduate Student's Guide To Indian
------------------
Lamb With Butter Beans
Recipe By :
Lamb

-------- ------------ --------------------------------
***BUTTER BEANS***
150 gram butter beans -- washed, soaked
-- overnight in plenty
-- of cold water (OR
-- 14 oz can of
-- butterbeans,
-- drained and
-- washed.)
600 milliliter cold water
2 dried red chillies -- up to 3
2 cinnamon sticks -- each2" long, broken
***SPICE PASTE***
1/2 teaspoon chilli powder or to taste
***LAMB***
1 kilogram leg or shoulder of lamb -- fat trimmed and cut
-- into 1.25 inch
cubes
-- of each pod, up to
-- 3
6 whole cloves
Spice Paste: Make a paste of the Paste ingredients by adding 3 tbsp water.
Butter beans: Put the cold water and the butter beans in a sauce and bring
the liquid to the boil. Partially cover the pan and cook over a low heat
for 15 minutes.
Now cover the pan tightly and simmer the beans for about 20 minutes.
Remove the pan from the heat and keep aside.
Heat oil over medium heat and add the onions, red chillies and cinnamon
sticks. Stir and fry until the onions are soft, about 5 minutes.
Add the ginger and garlic pastes and stir and fry for 2-3 minutes.
Add the spice paste, adjust heat to low, stir and fry for a further 3-4
minutes.
Lamb: Add the meat, turn heat up to medium-high and fry for 5-6 minutes,
stirring frequently. Stir in the tomato puree then add cardamoms, cloves
and warm water. Bring to the boil, cover and simmer until the meat is
tender, 55-60 minutes.
If using fresh butter beans add them, and the liquid in which they were
cooked. Bring the liquid to the boil, cover the pan and simmer for 15
minutes. For canned butter beans simply add and simmer for 5 minutes.
Remove the pan from the heat and add the lemon juice and coriander leaves.
Serve with plain boiled rice or plain fried rice or Naan, Tandoori Roti
etc.
------------------
Lamb With Spinach (Dilli Ka Saag Gosht)
Recipe By :
Vegetables *Indian

-------- ------------ --------------------------------
6 whole cloves
2 bay leaves
6 cardamom pods
2 medium onions finely chopped
6 garlic cloves chopped
1 1 inch cube ginger chopped
2 pounds cubed lamb
2 teaspoons salt
5 tablespoons plain yogurt well beaten
2 pounds fresh spinach chopped
Heat the oil in a large pot over a medium-high flame. When hot, put in the peppercorns,
cloves, bay leaves, and cardamom pods. Stir for a second. Now put in the onions, garlic
and ginger. Stir and fry until the onions develop brown specks. Now add the meat, ground
cumin, ground coriander, cayenne pepper, and 1q/2 of the salt. Stir and fry for a minute.
Add 1 tablespoon of the yogurt. Stir and fry for a minute. Keep doing this until all yogurt
has been incorporated. The meat should also have a slightly browned look. Add the spinach
and the remaining salt. Stir to mix. Keep stirring and cooking until the spinach wilts
completely. Cover tightly and simmer on low heat for about 1 hour or until meat is tender.
Remove the lid and add the garam masala. Turn the heat to medium. Stir and cook another
5 minutes until most of the water in the spinach disappears and you have a thick, green
sauce. Remove the whole spices and serve.
------------------
Lamb with Yogurt Coconut Milk and Almond Masala
Recipe By :
Categories : Main Dish Lamb
*Indian

-------- ------------ --------------------------------
2 teaspoons caraway seeds
1/4 cup ghee -- (or melted butter)
2 cups coconut milk
1/2 cup cold water
2 cups unflavored yogurt
2 teaspoons salt
4 1" stick cinnamon
6 whole cloves
3 cloves garlic chopped
1/2 teaspoon red chile pepper, powdered
2 pounds cubed lamb
1/2 cup unsalted almonds
Drop the saffron threads into a small bowl or cup, add 1/3 of the boiling water and soak
for at least 10 minutes. Pour the saffron and its soaking liquid into a deep bowl and stir in
the yogurt, caraway seeds and salt. Add the lamb and turn it about with a spoon until all the
pieces are evenly coated. Marinate the lamb at room temperature for about 30 minutes.
Meanwhile, combine the almonds and the rest of the boiling water in a bowl, and soak for 10
minutes. Pour the almonds and their soaking water into a blender and blend until you have a
smooth paste. Set aside. In a heavy casserole, heat the ghee over moderate heat until fairly
hot. Add the cinnamon, cardamom, and cloves, stir for a minute or so, then add the onions,
garlic and ginger. Lifting and turning them constantly, fry for 7 to 8 minutes until the onions
are soft and golden brown.
With a slotted spoon, remove the lamb from the marinade, add the meat to the casserole,
and stir over moderate heat until it browns evenly. Stir in the marinade and the cold water,
then add the almond puree and red pepper and cook for 10 minutes stirring occasionally.
Pour in the coconut mild, bring to a boil, and simmer partially covered for 20 minutes, or
until the lamb is tender. To serve, discard the cinnamon and cloves, mound the lamb
attractively on a deep heated platter, and pour the sauce over it.
------------------
Lasagna In Tomato Gravy
Recipe By :

-------- ------------ --------------------------------
***FOR LASAGNA SHEETS***
2 cups plainflour
2 tablespoons oil or butter
water
1 tablespoon oil
***FOR VEG. LAYER***
1 cup cheese grated
1/2 cup carrot grated
1/2 cup cabbage shredded fine
2 onions cut into thin strips
1 capsicum cut into thin strips
1 tablespoon butter
salt to taste
***FOR GRAVY***
3 large tomatoes
1 teaspoon garlic crushed
1/2 teaspoon red chilli crushed
1 onion grated
1 teaspoon sugar
salt to taste
1 tablespoon butter
For lasagna:
Mix fat in dough. Knead into pliable dough with water.
Keep aside for 30 minutes. ( Long enough to prepare the gravy and
vegetables)
Divide into 4-5 parts. Roll into very thin sheets with the help of some
flour.
Cut in 6"x4" rectangles. Put plenty of water to boil. Add 1 tablespoon

oil.
Put in some sheets at a time in the boiling water. Remove after 30-40
seconds, drain.
Repeat for all the dough.
For gravy:
Put tomatoes in boiling water for 5 minutes.
Remove skins. Grate.
Heat butter, add garlic, stir.
Add tomatoes and all other ingredients.
Stir and cook till thick. Keep aside.
For vegetables:
Heat butter in heavy saucepan. Add all vegetabbles.
Stirfry till the vegetables are crisp.
Add salt to taste, stir. Keep aside.
For completing:
In a greased overn proof casserole, place 2 -3 sheets to cover the bottom.

Spread 1/2 the vegetables over lasagna sheets.
Cover with layer of lasagna sheets.
Pour some gravy on top. Cover with more sheets.
Repeat with vegetable, sheets, gravy.
Sprinkle cheese on top.
Bake in a hot oven at 300C for 10 minutes or till cheese becomes crisp.
------------------
Lasan (Lahsuun) Dal
Recipe By :

-------- ------------ --------------------------------
1/4 cup masoor dal
1/4 cup toor dal
3 flakes garlic crushed -- (3 to 4)
1 1 inch piece ginger crushed or grated
2 onions cut into rings or very thin strips
salt to taste
3 tablespoons ghee
Wash dals together. Drain water.
Heat the ghee in a saucepan and fry the onion till dark brown and crisp.
Drain out with a spoon.
Remove 2 teaspoons. ghee from the saucepan and keep aside. Add ginger
and garlic to the rest.
Fry for a minute, add dals and stir for 2-3 minutes.
Add 3-3 1/2 cups water. Transfer to a cooker container.
Add the turmeric to the dal, and pressure cook till done. (approx.3
whistles)
Cool cooker and remove the dal. Stir gently.
Transfer to serving dish, add chopped coriander and fried onions.
Reheat the ghee kept aside, add seeds, asafoetida, and curry leaves.
Pour over dal while spluttering. Stir gently.
Serve hot with steamed rice or parathas.
Making time: 25 minutes (excluding cooker time)
Makes: 4 servings
Shelflife: Best piping hot and fresh
------------------
Lasoon Chutney (Garlic)
Recipe By : Raghaven Iyer


-------- ------------ --------------------------------
5 cloves garlic -- (to 6), sliced
1 cup unsweetend coconut shreds
1 tablespoon cumin seed -- whole
3 dried red chiles -- (to 4)
2 tablespoons seedless tamarind pulp
1/4 cup unsalted peanuts
Roast all of the above ingredients independently with the exception of the salt in a dry skillet
until they turn reddish brown in color. Grind them in a coffee mill and serve either dry as a
condiment or serve with ghee.
------------------
Lasoon Chutney - Garlic Chutney

*Indian

-------- ------------ --------------------------------
5 cloves garlic -- 5-6, sliced
1 cup coconut shreds -- unsweetened
1 tablespoon cumin seed -- whole
3 red chiles -- 3-4, dried
2 tablespoons tamarind pulp -- seedless
1/4 cup peanuts -- unsalted
Roast all of the above ingredients independently with the exception of the salt in a dry skillet
until they turn reddish brown in color. Grind them in a coffee mill and serve either dry as a
condiment or serve with ghee.
------------------
Lassi (Yogurt Drink)
Recipe By :

-------- ------------ --------------------------------
5 cups yogurt
5 cardamom pods
6 tablespoons sugar
1/8 teaspoon nutmeg
Remove seeds from cardamom pods and crush seeds.
Blend 3 cups yogurt, cardamom and sugar in a electric blender.
Beat remaining yogurt well in a bowl. Add to contents of blender and mix well.
Add rose water to yogurt and mix well. Serve in individual glasses and sprinkle with nutmeg.
------------------
Lassi Patiala
Recipe By :

-------- ------------ --------------------------------
2 cups fresh curds chilled
1 tablespoon sugar
8 strands saffron -- (8 to 10)
2 drops vanilla essence
1/2 cup crushed ice
1 teaspoon hot milk
Soak saffron in 1 teaspoon and rub till dissolved.
Mix sugar in curds till well dissolved.
Just before serving combine all ingredients.
Whip well with a hand or electric beater.
The lassi is ready when it is light and frothy.
Serve well chilled.
Makes:1 large glass
Shelflife:best frothy fresh
Variation: Substitute the original flavour by adding rose, pista or kewra

instead of saffron and vanilla.
------------------
Layered Roti
Recipe By :

-------- ------------ --------------------------------
2 1/2 cups wheat flour
salt
1 thin buttermilk or water.
Knead soft dough with above ingredients.
Make 4 mm thickness round about 6" diameter. Apply 1/2 teaspoon ghee and
spread all over with fingers. Fold into half. Press greasy fingers onto
it. Fold again to quarter. Press with fingers. Roll in dry flour. Now
roll out again to a triangle about the size of a roti. Heat griddle
(tawa) and place roti on it. Turn to roast other said. Now put a little
ghee on both sides and shallow fry till crisp. Serve hot with any desired
accompaniment.
------------------
Layered Strawberry Pudding
Recipe By :

-------- ------------ --------------------------------
1 1/2 cups cleaned hulled halved strawberries
1 packet strawberry jelly
1/2 liter vanilla ice-cream
1 tablespoon curds
few drops lemon juice
2 cups water
1 tablespoon sugar
1 medium Casserole -- (preferably
-- transparent)
Boil 1 1/2 cups water, and half the jelly crystals and sugar. Take off
from fire, stir till all crystals dissolve. Cool to room temperature.
Rinse casserole with cold water. Pour the prepared jelly and set in
freezer to thicken.
Before it sets, drop in the strawberries sprinkling evenly. Leave a few

whole and few halves for decorating. Allow jelly to set well.
Boil remaining half cup water, add remaining jelly. While this is being
done, beat the vanilla ice-cream with a spoon or beater over a tray of
chilled water or ice cubes . When beaten, add boiling jelly and stir.
Add curd, lemon juice and keep stirring in one direction till thick.
Pour over the set jelly and chill in freezer till set.
Decorate with saved strawberries and whipped cream or tutti fruity.
------------------
Leavened Bread (Naan)


-------- ------------ --------------------------------
12 ounces flour
1 teaspoon salt
1/4 pint milk
2 teaspoons sugar
1/2 teaspoon baker's yeast
2 ounces ghee or butter
Sift the flour together with the salt into a bowl and mix in the yogurt. Warm the milk slightly
and stir in the sugar and the yeast. Add to the dough and continue to mix. Add a little water
or flour as necessary to get the dough to the correct hard consistancy. Knead well for at
least 15 minutes. Return to the bowl and cover with a damp tea towel. Put in a warm place
to prove for 4-5 hours. The dough should rise to twice its original size.
To cook the naan, pull off lumps of dough approximately 2-3 inches across and, using a
conbination of rolling and pulling, form into elongated shapes. Put the poppy seeds into a
saucer, wet the hands with a little water, pick up a few poppy seeds on your wet hands and
press them into the top of the naan.
Lay each naan out on a baking tray, brush with a little of the melted ghee or butter and bake
in a pre-heated hot oven, 450 degrees, for about 10 minutes until the naan puff up and turn
golden brown. Serve immediately, keeping the naan warm in a cloth.
------------------
Legumes In Garlic and Onions

*Indian

-------- ------------ --------------------------------
2 cups pigeon peas -- (soaked 20 mins)
1 quart water
salt
1/4 cup oil
6 cloves garlic -- cho
1/2 teaspoon dried red chiles
Wash pigeon peas and boil them with the water and turmeric and salt for 20 minutes. Heat
oil in medium pot, add mustard and cumin seeds and fry until mustard seeds start to pop.
Stir in onion and garlic and fry until browned and and soft. Mix in ground chile and stir for 30
seconds. Remove and pour over peas. Stir thoroughly, cover and simmer for 10 minutes,
stirring occasionally. Serve hot with plain rice.
------------------
Lehsun Vali Jhinga - Prawns With Garlic And Chilies


-------- ------------ --------------------------------
1 pound medium shrimp -- peeled and deveined
1 fresh hot green chili -- finely chopped
1/2 teaspoon salt
2 teaspoons green coriander -- chopped
Put prawns in bowl. Sprinkle turmeric and chili powder over them evenly and rub in. Put oil
in wok and set over high heat. When very hot, put in mustard seeds. As soon as they begin
to pop, a few seconds, put in garlic. Sir until garlic and turned golden. Put in green chili. Sir
once or twice. Put in prawns. Stir-fry them over high heat until they jus turn opaque. This
will take 2-3 minutes. Sprinkle with salt and toss. Sprinkle with green coriander, then toss
and serve.
------------------
Lemon Cashew Rice (Nibu Daar Pullao)
Recipe By :

-------- ------------ --------------------------------
1 cup Basmati rice -- (uncooked)
1/2 teaspoon split urad dal
1/2 cup cashew pieces
2 cups water or vegetable broth
Place rice in a strainer and rinse with cool water until water runs clear. Set aside.
In a large saucepan, sauté mustard seeds in oil until they begin to pop.
Add urad dal and sauté until dal turns golden brown, about 2 minutes.
Add rice and cashews. Sauté for 2 minutes over medium heat.
Stir in water, lemon juice and salt.
Bring to a boil. Reduce heat, cover and simmer for 15 minutes. (Do not remove cover
while cooking.) Remove from heat and let sit for 5 minutes.
Fluff with a fork, garnish with cilantro and serve.

------------------
Lemon Dal (Nimmakai Pappu)


-------- ------------ --------------------------------
1/2 cup tur gram -- (toor or toovar dal)
1/2 large lemon
1 pinch turmeric
1 large piec ginger
2 green chiles
1 stem curry leaves
1 tablespoon oil
1/2 teaspoon black gram dal -- (urad dal)
1 red chile
1 pinch asafetida
salt -- to taste
1. Extract lemon juice.
2. Peel the ginger and chop finely. Chop the green chiles finely. Clean and pluck curry
leaves.
3. Boil the tur gram well.
4. Add salt and turmeric and cook. Remove when thick. Add lemon juice, green chiles,
curry leaves and ginger.
5. Break red chile into pieces. Fry black gram, mustard seeds, red chile and asafetida. Add
to dal as seasoning.
------------------
Lemon Marinate For Barbeques
Recipe By :

-------- ------------ --------------------------------
1 teaspoon sugar
1 teaspoon crushed green chilli
1 teaspoon ajwain crushed
salt to taste
1/2 cup water
Mix and sprinkle over required vegetables, toss and keep aside for as long
as state in recipe.
Makes 3/4 cup marinate.
Make as required.
------------------
Lemon Rasam
Recipe By :

-------- ------------ --------------------------------
1/4 cup lemon juice
1 pinch turmeric
1 long dried red chile -- broken in two
1 teaspoon butter
1 small piece asafetida
salt -- to taste
***SET 1***
6 black peppercorns
Powder set 1 and keep aside.
Heat butter in a skillet and when butter has melted add dry red chile and mustard seeds.
When mustard seeds start to pop add asafetida, coriander leaves and curry leaves.
Fry for two minutes and then add 4 cups of water, salt, powdered set 1 and turmeric.
Boil for 15 minutes on medium heat. Remove from heat and add lemon juice.
------------------
Lemon Rice - 1


-------- ------------ --------------------------------
1 cup long-grain white rice
1 teaspoon blackgram dal
1 teaspoon split yellow peas
1 green chile
1/8 teaspoon oil
1 teaspoon turmeric
1/4 teaspoon ginger
1/4 teaspoon cumin
fresh cilantro -- to taste
fresh currry leaves -- to taste
Here's a unique rice dish.
Cook rice in water until done. Fry mustard seeds, blackgram dal, and yellow split peas in oil.
Set them aside. Fry chile, fenugreek, turmeric, ginger, and cumin in oil. Add all of them to
the cooked rice. Mix thoroughly. Add lemon juice, fresh cilantro, and curry leaves.
------------------
Lemon Rice - 2
Recipe By :

-------- ------------ --------------------------------
3 cups cooked rice
1/2 cup lemon juice
1 teaspoon salt -- (heaped)
2 teaspoons channa dhal
2 teaspoons urad dhal
2 dried red chilies
3/4 cup peanuts
4 teaspoons oil
1 pinch asafoetida
Add the salt and the turmeric to the lemon juice and mix well until the salt dissolves
completely.
Heat the oil in a saucepan, on a medium flame. Put in the mustard seeds. As soon as the
mustard seeds begin to pop, add the Channa Dhal, Urad Dhal, Peanuts. Break the chilies
into 2 or 3 pieces and add them to the Oil. Fry the mixture, stirring often, until the peanuts
turn a light brown.
Now add the lemon juice mixture to the pan. (Take care while doing this. The oil will sputter
and the mixture will give off a lot of steam.) Sprinkle the asofoetida on the mixture and boil
for about 5 seconds. Remove from heat and let it cool.
Spread out the rice in a shallow vessel. Pour a little of the lemon mixture on the rice and mix
well. Add more of the lemon mixture, mixing well until the rice is well coated and the taste is
to your satisfaction.
Notes:
The proportion of salt, chilies and lemon juice may be varied depending on your tastes.
Leftover juice mix can be stored in the refrigerator. Store it in either glass, enamel or
porcelain cookware. Never store it in an aluminium or iron container. Lemon juice is strongly
acidic and will dissolve most metallic surfaces over time.
This mixture can be prepared in advance and stored in the fridge over an extended period of
time. Since it is highly acidic, it won't spoil even if kept for a month or more. In fact, after a
week or so, the soaked chilies would have lost most of their heat and will be quite palatable.
You can spice it up further with the fenugreek-cumin powder (See the recipe for Tamarind
Rice).
------------------
Lemonade With A Difference
Recipe By :

-------- ------------ --------------------------------
1 lemon -- Juice of
6 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon ginger powder or juice of fresh ginger
1 bottle chilled soda or 2 glasses water -- (as desired)
2 mint leaves chopped fine -- (2 to 3)
Mix all ingredients in very little water.
When dissolved add the soda or iced water. Pour in 2 glass.
Sprinkle chopped mint.
Serve immediately.
------------------
Lentil And Vegetable Ragout (Korma)
Recipe By : Julie Sahni

*Indian

-------- ------------ --------------------------------
1 cup yellow lentils or yellow split peas
3 cups bottleneck squash -- (or)
3 medium zucchini -- cut in 1" pieces
2 cups tomatoes -- chopped
1 cup onions -- chopped
1/2 cup roasted peanuts or cashew nuts
coarse salt
***SPICE-INFUSED BUTTER***
2 tablespoons usli ghee -- (recipe follows) -
(or light vegetable oil)
1/2 teaspoon asafetida or minced garlic
1 teaspoon crushed red pepper flakes
lemon slices
Put the lentils and turmeric in a deep pot. Add 3 cups of water and bring to a boil. Cook
lentils, gently simmering, partially covered, until cooked but still hold their shape, about 30
minutes. Stir a few times during cooking to ensure the lentils are not sticking to the pan and
burning. Add more water if necessary. Add squash, tomatoes, onions and curry powder and
mix well.
Cook for 10 minutes or until the vegetables and lentils are tender. Stir in the nuts and salt;
cover and set aside. Heat the ghee or oil in a small frying pan over medium-high heat until
hot. Add cumin and cook until the spice turns several shades darker.
Add asafetida and crushed pepper. Let spices sizzle for a minute then put the entire
contents of the pan over the lentil-vegetable mixture. Add coriander and stir just a few times
to mix lightly. Garnish with lemon wedges and serve with deep fried balloon bread.
USLI GHEE:
1 stick butter
Heat stick of butter in a small saucepan over low-heat until fully melted, 5 minutes. Increase
heat and cook the butter until all its moisture evaporates and the milk solids turn brown, and
the clear fat will turn golden amber, about 5 minutes. Strain the clear fat usli ghee into a jar.
Yield: 1/3 cup
------------------
Lentil Curry Soup (Ayurveda)
Recipe By : Ayurveda by Buhring and Rather

Categories : *Indian Soups And Stews

-------- ------------ --------------------------------
1/4 cup red lentils -- picked over &
-- rinsed
1/2 pound potato
1 teaspoon turmeric
1 tablespoon curry powder blend
1/4 teaspoon anise seed -- rubbed
ground nutmeg -- optional
1 teaspoon ghee or peanut oil
2 cups vegetable broth -- (to 3)
1 tablespoon tomato paste -- (to 2)
1/4 teaspoon salt
1 tablespoon fresh lemon juice -- (or more), to taste
2 tablespoons chopped fresh cilantro leaves -- for garnish
2 tablespoons plain lowfat yogurt -- for garnish
Peel and dice the potatoes. Measure spices into a little cup (for easy addition).
Heat the spices in a nonstick soup pan over medium heat. When arromatic, add the
potatoes and stir to coat; and lentils and peanut oil or ghee and cook without browning for a
minute or two until the oil is warmed. Pour in the broth and bring to a boil. Reduce heat, let
simmer, covered for about 30 minutes. Turn heat to it's lowest setting. Add the tomato
paste; stir to combine. Mash or puree; season with salt and pepper. Add the lemon juice;
adjust salt. Serve, garnished with cilantro.
VARIATIONS: *Cook with 2 whole cloves; remove before pureeing. Season with nutmeg
and caraway. *Use cream or yogurt instead of lemon juice. *Add 1 to 2 teaspoons of grated
fresh ginger and/or cloves to lentils while they simmer.
Intriguing, entertaining flavor. Serve with a few traditional condiments like raita or pickled
mango; or shredded carrot, cucumber and celery sticks; fresh melon slices. Serve with
bread or basmati rice.
Excerpt from Ayurveda: Inspired cooking for your individual well being (Vegetarian) by Anne
Buhring and Petra Rather.
------------------
Lentil Dahl

*Indian

-------- ------------ --------------------------------
2 cups green or brown lentils
1 bay leaf
3 cloves garlic
2 slices ginger root -- (1 inch thick)
3/4 lemon
1/2 teaspoon salt
3 tablespoons ghee
1 pinch asafetida
Wash lentils and drain. Combine with 6 cups water, cinnamon stick, bay leaf, garlic cloves,
ginger slices and turmeric. Bring to a boil, lower heat and simmer for 40 minutes, until lentils
are tender and the water has been reduced significantly. Slice lemon thinly and add to the
pot with salt, black pepper and cayenne. Simmer for a further 5 minutes. Just before
serving, heat ghee until hot, add asafetida and cumin seeds and sauté until the seeds begin
to color. Pour over top of dahl and serve over rice.
------------------
Lentil Dahl - Madhur Jaffrey

*Indian

-------- ------------ --------------------------------
2 cups green or brown lentils
1 bay leaf
3 cloves garlic
2 slices ginger root -- (1 inch thick)
3/4 lemon
1/2 teaspoon salt
3 tablespoons ghee
1 pinch asafetida
Wash lentils and drain. Combine with 6 cups water, cinnamon stick, bay leaf, garlic cloves,
ginger slices and turmeric.
Bring to a boil, lower heat and simmer for 40 minutes, until lentils are tender and the water
has been reduced significantly.
Slice lemon thinly and add to the pot with salt, black pepper and cayenne.
Simmer for a further 5 minutes.
Just before serving, heat ghee until hot, add asafetida and cumin seeds and sauté until the
seeds begin to color.
Pour over top of dahl and serve over rice.
------------------

Lentil Dal
Recipe By : Cooking Light Magazine, Sept. 1998, page 131

Dressings *Indian

-------- ------------ --------------------------------
1 cup chopped onion
1 tablespoon minced peeled fresh ginger
1/2 teaspoon crushed red pepper
2 cups chopped cauliflower florets
2 cups chopped tomato
2 1/2 cups water
1 cup dried lentils
1 tablespoon minced fresh cilantro
3/4 teaspoon salt
6 cups hot cooked basmati rice
OR long-grain rice
This is a traditional Indian dish made with lentils, tomatoes, onions, and spices. This one is
chunkier than most.
Heat olive oil in a large saucepan over medium-high heat. Add onion and next 5 ingredients
(onion through garlic); saute 2 minutes. Add cauliflower and tomato; saute 1 minute. Stir in
water and lentils; bring to a boil.
Cover, reduce heat, and simmer 35 minutes or until lentils are tender.
Stir in lime juice, cilantro, and salt. Serve with rice.
Yield: 6 servings (serving size: 1 cup lentil mixture and 1 cup rice).
------------------
Lentil Dumplings
Recipe By : Chandra Padmanabhan

Dressings *Indian

-------- ------------ --------------------------------
1 cup lentils -- (6 ounces), picked
-- over, and rinsed
4 chile peppers -- or more to taste
salt -- to taste
1 tablespoon oil
a few curry leaves
Soak the lentils and chiles in water for 2 to 3 hours. Drain. Place dal and chiles in a electric
blender or food processor. Add salt to taste and asafoetida powder. Blend ingredients to a
thick paste.
Heat 1 tablespoon oil in a heavy frying pan or skillet. Add a few curry leaves and the ground
paste. Saute for 2 to 3 minutes. Remove from the heat and shape mixture into small balls.
Place the dumplings on an idli stand or steamer. Steam in a pressure cooker (without the
weight) for about 10 minutes, or in a saucepan for about 20 minutes. Set aside and cool.
Add to sambar 10 minutes before simmering is completed.
------------------
Lentil Salad
Recipe By :

-------- ------------ --------------------------------
1 1/2 cups sprouted lentil -- (moong, channa, any)
1 large onion chopped
1 large tomato chopped
1/2 bunch coriander chopped.
few mint leaves chopped.
1 teaspoon vinegar white
salt to taste
1/2 teaspoon cummin seed powder
Wash and drain the sprouts. Add the onion, tomatoes and all seasoning.
Mix well, add mint an mix lightly garnish with chopped coriander.
Chill and serve.

------------------
Lentil Soup - Jaffrey


-------- ------------ --------------------------------
2 cups lentils
1 stick cinnamon 2 to 3" long
1 whole bay leaf
5 cloves garlic peeled
1 inch e ginger fresh peeled
1 teaspoon turmeric ground
3/4 lemon sliced
1/8 teaspoon pepper black
1/4 teaspoon cayenne pepper optional
1 pinch ground asafetida optional
1/2 teaspoon whole cumin seed or more
Wash the lentils. Drain. In a 4 quart pot, combine the lentils, 6 cups water, cinnamon stick,
bay leaf, garlic, cloves, ginger slices and turmeric. Bring to a boil. Cover, lower heat, and
simmer gently until tender, about 45 minutes. Slice lemon into 5 or 6 rounds. Remove
seeds. Add lemon slices, salt, black pepper, and cayenne to lentils. Stir. Cover and simmer
another 5 minutes. Just before serving, heat the vetetable oil in a skillet over medium high
heat. Put in the asafetida and cumin seeds. As soon as the cumin begins to sizzle and
expand and the seeds darken, pour the contents of the skillet over the lentils and stir. To
serve: Serve the lentils with rice.
------------------
Lentils And Curried Rice With Fried Onions
Recipe By :

-------- ------------ --------------------------------
oil -- for frying
1 pound onions -- sliced thin
1 cup lentils -- picked over &
-- rinsed
1 cup unconverted long-grain rice
2 cups water
1 teaspoon salt
1/2 cup loosely packed flat-leaf parsley leaves
Inspired by an Indian rice-and-lentil dish called khitchari.
In a large skillet heat 1/4 inch oil over moderately high heat until hot but not smoking. Fry
onions in batches, stirring occasionally, until golden brown. Transfer onions with a slotted
spoon to a tray and sprinkle with salt to taste.
Add lentils to a large saucepan of salted water and bring water to a boil. Cook lentils at a
bare simmer until just tender, about 15 minutes.
While lentils are cooking, in a small (1 1/2- to 2-quart) saucepan cook rice in 2 teaspoons oil
over high heat, stirring, for 1 minute. Add water, curry powder, cayenne, and salt and boil
rice, uncovered, stirring occasionally, until surface is covered with steam holes and grains on
top appear dry. Reduce heat as much as possible and cover pan with a tight-fitting lid. Cook
rice 15 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes.
Transfer rice to a bowl and fluff with a fork. Add lentils, drained in a sieve and rinsed gently,
and parsley and toss mixture well.
Serve topped with onions. The mixture may be made 1 day in advance and kept covered
and chilled. Serve warm or at room temperature.
Serves 6 as a side dish.
------------------
Lentils Curried With Rhubarb And Potatoes
Recipe By : Vegetarian Journal, July/August 1994


-------- ------------ --------------------------------
1 cup dry "orange" lentils
1 large sweet potato -- peeled and sliced
1 tablespoon oil
1 cup rhubarb -- diced
2 tablespoons liquid sweetener
1 teaspoon ginger root -- grated
1 teaspoon hot red chili powder
1/4 cup shredded coconut meat
Cover lentils with water in a deep pot. Bring to a boil, reduce heat and add raw sweet potato
slices. Simmer until soft (about an hour). Remove from heat, drain, and set aside.
Preheat oven to 400 degrees. Heat oil in a skillet. Once hot, add rhubarb. Reduce heat and
cook until tender. Stir in sweetener and seasonings. Mix with drained cooked lentils and
potatoes that have been mashed together with a fork. Pour into a oven-proof dish and bake
at 400 degrees until piping hot (about 20 minutes). Garnish with coconut. Serve with
chutney and a big bowl of brown rice.
------------------
Lentils With Garlic & Onion - Madhur Jaffrey
Recipe By :

-------- ------------ --------------------------------
1 cup lentils -- washed & drained
3 cups water
1 teaspoon salt
Heat oil over medium heat. When hot, add cumin seeds & let sizzle for a few seconds.
Add the garlic & stir-fry till the garlic changes colour. Put in the onion & stir-fry until they
begin to brown at the edges. Add the lentils & water. Bring to a boil, cover & simmer for
about an hour, or until the lentils are tender. Add salt & cayenne. Stir to mix & cook another
5 minutes.
Madhur Jaffrey's "Indian Cooking"
------------------
Lentils With Spinach (Palak Dal)

*Indian

-------- ------------ --------------------------------
1/2 pound red split lentils
1/2 pint water
1/2 pound frozen spinach
or<<
1 pound fresh spinach
1 medium onion
1 clove garlic
1 teaspoon salt
Wash the lentils well and place in a heavy saucepan. Cover with the water. Meanwhile, if
using frozen spinach, remove from the freezer and allow the block to begin to thaw. If using
fresh spinach, wash well and chop finely. Peel the onion and garlic and coarsely slice them.
Add to the lentils. Cover and bring to the boil, then add the ginger, chili powder and the salt
and simmer gently.
Cover the saucepan and allow to simmer until the lentils break down and turn into soup.
Once this has been achieved, boil off any excess water so that quite a thick sauce is made.
Add the spinach. If this is not totally thawed out by now do not worry, continue to cook until
the spinach is thawed and totally mixed in with the lentils. Finally, addadd the yogurt and stir
well in. Cook for a further 3 minutes and serve.
------------------
Lentils With Zucchini

*Indian

-------- ------------ --------------------------------
1/2 cup lentils
2 1/2 cups water
3 tablespoons ghee
1 slice ginger -- (1/2")
1 small zucchini -- chopped
salt
Place lentils, water and turmeric in a pot over medium heat and bring to a boil. Continue
cooking, removing the froth from the top from time to time. In a separate pot, heat half the
ghee. Sauté onion and garlic until golden. Stir in ginger, chile and zucchini. Mix thoroughly
and continue to cook for 5 minutes. Transfer the lentils to the zucchini mixture. Stir in salt
and garam masala. Half cover the pot, lower the heat and cook for 15 minutes. In the
remaining ghee, toss in the cumin seeds and heat until they sizzle and change color. Serve
lentils hot with the ghee/cumin seeds.
------------------
Limboo Bhath (Lemon Rice)
Recipe By :

-------- ------------ --------------------------------
2 cups long-grain rice -- washed and drained
10 curry leaves
oil
salt -- to taste
A South Indian dish.
Heat 5 tbsps oil in a pan. Add chana dal, curry leaves, cumin seeds, mustard seeds,
asafetida, chillies, turmeric and rice. Stir fry for five minutes on a low fire. Add salt to taste.
Add 4 cups of hot water and cook the rice till dry and soft. Turn out on a rice dish. Garnish
with coriander, coconut and serve after sprinkling lemon juice over.
------------------

Lime Pickle (Spicy)
Recipe By :

-------- ------------ --------------------------------
20 limes cut into quarters
1/2 cup rock salt
1 teaspoon turmeric
100 grams chilli powder
25 grams ginger slices
20 green chillies -- top removed and
-- incision made
1 teaspoon fenugreek -- (methi) seeds
1 teaspoon aniseed -- (sauf)
1/2 teaspoon onion -- (kalonji)seeds
2 tablespoons oil
1 tablespoon sugar
Put chopped lime pieces in a large pickle or glass jar. Add salt and turmeric. Shake jar to
coat all pieces. Add ginger and green chilli to lime. Shake again to mix. Keep aside for 4-5
days until lime becomes tender.
Heat oil, add asafoetida. Allow to cool. Crush aniseed, fenugreek in mixie, coarsely. Add all
ingredients to the lime pieces.
Mix well with a clean dry spoon. Allow 2 days before eating.
Preserve in clean dry airtight jars.
Variation:- If sweet lime-pickle is required add enough sugar to your taste. Reduce the
amount of hot and pungent ,spices.
------------------
Lime Pickle With Lemon Grass
Recipe By : Australian Women's Weekly "Cooking with Herbs"

Categories : Pickles And Relishes Dressings
Fruit *Indian

-------- ------------ --------------------------------
10 medium limes sliced
2 teaspoons coarse salt
1 cup oil
4 small fresh green chillies -- chopped
1 tablespoon freshly chopped lemon grass
1 teaspoon yellow mustard seeds
2 cups white wine vinegar
This is an Indian-style pickle: serve with curries. Can be stored in fridge for 2 months.
Combine limes and salt in large glass bowl, cover and stand overnight. Rinse limes under
cold water, drain. Heat oil in large saucepan, add chillies, chilli powder, ginger, garlic, lemon
grass and mustard seeds, stir over medium heat for 2 minutes.
Stir in limes and vinegar, stir over medium heat for 10 minutes. Pour pickle into hot sterilised
jars. Seal when cold.
Store for a week before using.
Makes about 5 cups.
------------------
Lime Pickles
Recipe By : 'The Hot and Spicy Cookbook' by Crescent Books


-------- ------------ --------------------------------
12 limes
1/4 cup coarse sea salt
1 cup vegetable oil
cilantro -- for garnish
1. Cut each lime lengthwise into 8 slim wedges- place in a large bowl - sprinkle with salt and
set aside.
2. Put fenugreek and mustard into a skillet and dry-roast over medium heat about 1 to 2
minutes, until they begin to pop. Put into a mortar and grind to a fine powder with a pestle.
3. Add chili and turmeric and mix well. Sprinkle the spice mixture over the limes and stir
gently. Pour the oil over the limes and cover with a dry cloth.
4. Leave the bowl in a sunny place 10 to 12 days, until the limes have softened. Pack in
jars, seal them, and store in a cool, dark place.
------------------
Lime Potatoes
Recipe By : 1000 Classic Indian Recipes


-------- ------------ --------------------------------
1 tablespoon buttter
2 tablespoons cilantro
2 tablespoons finely chopped small green chilies
6 large cooked potatoes -- cubed
1 lime -- juice of
Combine everything in a large skillet except potatoes and lime and fry until the fat separates.
Add the potatoes and fry until the potatoes are crisp on the outside. Pour lime juice on top
and serve.
------------------
Lime Rice - 1
Recipe By :

-------- ------------ --------------------------------
2 cups boiled and cooled rice
2 green chillies
1 onions finely chopped
1 tablespoon grated fresh coconut
1/4 teaspoon cumin seed -- mustard seeds, urad
-- dal
salt to taste
half lemon -- juice of
1 tablespoon oil
Use a heavy or nonstick pan.
Heat oil, add seeds, and dal. Allow to splutter.
Add green chillies, curry leaves, onions, asafoetida
Cook till onions are light pink.
Add rice, turmeric, salt, lemon, coriander, coconut.
Stir gently till well mixed.
Cover and simmer till steaming hot.
Serve hot.
Makes: 3 servings
------------------
Lime Rice - 2

Categories : *Indian Rice

-------- ------------ --------------------------------
2 cups cooked rice -- use basmati or
-- jasmine rice
2 tablespoons oil
2 whole red chilies
6 curry leaves to 8
1 teaspoon channa daal
1 teaspoon udad daal
1 tablespoon dry roasted peanuts
1 lime juice of
-- not lemon
salt to taste
1 pinch asafoetida
Cook rice in the normal way. Cool.
Heat oil in a pot. Add asafoetida, black mustard seeds, curry leaves , chana daal, urad daal
and red chilies. Once the black mustard seeds start to sputter and the daals are slightly light
brown add the peanuts, lemon juice, salt and turmeric powder. Finally, add boiled rice and
mix it well. Serve at room temperature.
Tip : Lemons tend to be sweeter and don't' give the recipe the sourness it needs.
A very popular dish in the South of India. This one can be made without the peanuts. It is
usually served at room temperature. It is a favorite among South Indian get-togethers.
Works well with lunches, dinners, or even a heavy brunch.
------------------
Lobio Tkemali (Red Beans W/Tamarind And Balsamic Vinegar)
Recipe By :
Categories : Salads - Dressings Tamarind
Dressings Beans
*Indian Raita

-------- ------------ --------------------------------
1 1/3 cups red beans -- small, soaked
- overnight in water to
- cover -- drained
1 medium onion -- peeled
1 medium carrot -- peeled
3 celery rib
1 celery rib -- 3-inch piece
salt to taste
5 large prunes -- dried, pitted
1/4 cup balsamic vinegar
2 teaspoons tamarind concentrate -- or
2 teaspoons unsweetened plum butter
1 teaspoon chinese chili and garlic paste
1/3 cup extra virgin olive oil
3/4 teaspoon coriander seeds -- crushed
1/4 teaspoon fenugreek -- ground
1/4 cup cilantro leaves -- finely
- chopped and more for the
- garnish
red onion rings -- for garnish
NOTE: If unable to find Tamarind Concentrate, (Available in Indian or Middle Eastern

stores), use plum butter (available in Health Food stores), plus 2 Tb of Fresh Lemon Juice.
These are a substitute for the local Georgian Sour Plum paste that is unavailable here.
Combine the beans with the onion, carrot, and celery in a soup pot. Add enough water to
cover the beans by 3-inches and bring to a boil. Add the salt, then reduce the heat to low,
cover and cook the beans until tender but not mushy, about 55 minutes or more, depending
on the beans. Meanwhile combine the prunes and the balsamic vinegar in a saucepan
and simmer for about 15 minutes. Remove the prunes with a slotted spoon and reserve the
vinegar. Finely chop the prunes. Add the tamarind concentrate to the vinegar and let stand
until dissolved, about 10 minutes. Stir well and set aside. Drain the beans and discard the
onion, carrot, and celery. Place the beans in a serving dish and allow to cool. In a small
bowl, whisk together the diluted tamarind mixture, the chili paste, and the olive oil,
blending well. Add the chopped prunes, coriander seeds, and fenugreek, again blending
well. Toss the beans with the tamarind mixture. Taste and correct the seasoning and stir in
the 1/4 cup of cilantro leaves. Refrigerate, covered, for at least 2 hours before serving.
Serve, garnished with the additional cilantro and the onion rings.
------------------
Louki Chana Dal
Recipe By : Yamuna Devi " Lord Krishna's Cuisine"


-------- ------------ --------------------------------
1 cup split channa dal (or yellow split peas)
7 cups water -- (5 1/2 cups if press
1 tablespoon scraped -- minced fresh ginger
-- root
4 tablespoons ghee -- (or)
a mixture of veg oil & unsalted butter
4 pieces young zucchini) - peeled, seeded, cube
1/2 tablespoon fresh lemon or lime juice
1 whole dried red chile -- (to 2)
1/4 teaspoon yellow asafetida powder
6 curry leaves, fresh OR bay leaves
1. Sort, wash, and drain the split chana dal. Place the chana dal or yellow split peas in a
bowl, cover with 3 cups of hot water and let soak for 5 hours. Drain.
2. Place the chana dal or split peas, 7 cups of water, turmeric, coriander, ginger root and a
spoonful of the ghee or oil-butter mixture in a heavy 3-quart nonstick saucepan over high
heat. Stirring frequently, bring to a full boil. Reduce the heat to low, cover with a tight-fitting
lid, and boil gently for 1 1/2 hours. For pressure cooking, combine the ingredients in a 6-
quart pressure cooker, cover and cook for 25 minutes under pressure. remove from the heat
and allow the pressure to drop by itself. Off the heat, uncover and add the squash and
garam masala. Stir and continue to cook gently for 30 minutes or until the dal is soft and fully
cooked and the vegetables are butter-soft. Stir in the salt and lemon or lime juice.
3. Heat the remaining ghee or oil-butter mixture in a small saucepan over moderate to
moderately high heat. When it is hot, add the cumin and red chiles. Fry until the cumin
seeds turn brown. Add the asafetida powder and curry leaves, cook for just 1-2 seconds and
then quickly pour the fried seasonings into the cooked dal. Cover immediately and allow the
seasonings to soak into the hot dal for 1-2 minutes. Stir. Serve with 2 pieces of squash in
each portion.
Source: Adapted from Yamuna Devi, Lord Krishna's Cuisine: The Art of Indian Vegetarian
Cooking (New York: E.P. Dutton, 1987), 799 pages.
"I first came across this dish at the famous Radha-Ramana Temple in Vrindavan, India,"
writes Yamuna Devi about this delicious soup. "The cooks there are excellent and the
kitchen standards are high. The balance of textures and flavors impressed me that I
immediately inquired about the recipe. The bottle gourd can be replaced by zucchini and if
adjustments are made in cooking times, you'll get a good copy of the original. Bottle gourd,
called louki or ghiya in Hindi, is a fine-grained, white-fleshed summer squash that does not
become waterlogged or mushy when cooked to tenderness. It is not a common supermarket
item, but is often available in Indian, Chinese, and Italian grocery stores. By the time the
squash reaches the market, it usually requires peeling and seeding. The soft green outer
skin can be removed with a potato peeler and the seedy inner core discarded. The firm flesh
is then ready to be cut. Alternatively, any young, tender summer squash can be used --
green or yellow zucchini or summer pattypan."
------------------
Lucknawi Dal

*Indian

-------- ------------ --------------------------------
2 cups pink lentils
1 1/2 quarts water
salt
1/4 cup oil
1 piece ginger -- (1 inch), chopped
Wash lentils and boil in water with salt, turmeric and tamarind over medium heat for 20
minutes. Heat oil in a small pot. Add cumin seeds and fry for a minute. Stir in onion, garlic
and ginger and fry until onion is browned and soft. Add chile and stir for 30 seconds.
Remove and pour over lentils, mix thoroughly and return to a boil. Serve with rice.
------------------
Maachher Jhal
Recipe By : Amber. amber@crhc.uiuc.edu

Categories : Fish And Seafood Dressings
*Indian

-------- ------------ --------------------------------
1/2 kilogram fish -- (preferably
-- freshwater like
-- carp or c
225 milliliter mustard oil -- (this can be
-- purchased at any
1 tablespoon mustard paste
2 tablespoons turmeric
6 hot peppers
1 lemon -- (juice of)
salt to taste
1. Smear fish pieces with 1 Tbls turmeric and salt and set aside for a few minutes.
2. Heat mustard oil in a deep pan and fry fish lightly until golden yellow on both sides.
3. Dissolve mustard paste, remaining turmeric and salt in 1/3 l hot water. Slice hot peppers
lengthwise and add to the mustard sauce. Add a few drops of mustard oil to the sauce.
Bring sauce to boil in a saucepan and add fish to it. Simmer until fish is tender and sauce
has thickened slightly.
4. Remove from heat, allow to cool , sprinkle over lemon juice and serve with white rice.
Author's Notes: This is one of many fish recipes prepared in Bengal (India) where fish is a
staple. This is a simple one which I tried out of memory after coming to the US and it came
out pretty close to the original.
The mustard oil is quite essential as this is what gives the dish the tang. Also, it should be of
good quality . The mustard paste is best prepared fresh by crushing 4-5 Tbls mustard seed
with water but prepared mustard can be substituted.
------------------
Maakhi Dal
Recipe By :

-------- ------------ --------------------------------
1 1/2 cups black gram
1 medium onion -- crushed
1 cup half and half cream
4 cloves
2 teaspoons butter
salt -- to taste
Boil black gram until the seed partly splits in the center. Keep aside. In a deep skillet heat
oil and when oil is hot add cloves, garlic, ginger, onion, salt and cinnamon. Fry until onion
turns pale brown and then add chile powder.
Fry for another three minutes. Now add tomato and fry for another five minutes.
Next add boiled black gram, one cup of water and stir well. Let cook on low heat for 30
minutes.
When the liquid is absorbed (that is, the dal turns slightly thick) add cream and stir well. Let
cook for five more minutes and remove from heat.
In another skillet, heat butter and add cumin seeds when butter has melted.
Fry for two minutes and then add the above dal. Stir once and remove from heat.
Goes well naan, paratha and bread.
------------------
Machchi Ka Khalia
Recipe By :
Categories : Seafood Fish And Seafood
*Indian

-------- ------------ --------------------------------
1 kilogram sole -- cleaned, deboned
-- and cut into
-- fillets mustard
oil for deep frying
2 tablespoons lemon juice -- (30 ml)
Salt to taste
***FOR THE GRAVY***
3 tablespoons oil -
24 curry leaves
60 milliliters tamarind pulp
1 liter fish stock
salt to taste
4 green chiles -- slit lengthwise and
-- quartered
1/2 teaspoon patthar ka phool -- powdered
1/2 teaspoon bay leaves -- powdered
***FOR THE KHALIYA PASTE***
75 grams groundnuts -- roasted
To marinate the fish: Mix all the ingredients for the marinade and evenly rub it into the fish
fillets. Keep aside for 10 minutes.
To prepare the khaliya paste: Heat a tawa or a non stick frying pan, and separately roast the
coconut and sesame seeds over very low heat until each emits its unique aroma (for about
three minutes each). Grind the coconut, sesame seeds, groundnuts and onion with 3/4 cup
water to a fine paste. Remove from the mixer. Add coriander powder and cumin powder.
Mix well and keep aside.
Heat oil in a pan. Season with cumin seeds and curry leaves. Stir over medium heat until
the cumin seeds begin to pop. Add ginger paste and garlic paste and stir-fry until the
moisture evaporates. Add turmeric powder and chile powder (dissolved in two tbsp water),
and stir until the liquid has evaporated. Add the khaliya paste and stir-fry until the oil floats
on top. Add tamarind pulp and stir-fry until the oil floats on top. Add the fish stock, stir well
and bring to a boil. Lower the heat, sprinkle patthar phool powder and bay leaf powder. Stir
and simmer until reduced to half its quantity. Add fish and bring to a boil. Lower the heat
and simmer for about 10 minutes or until the fish is cooked. Add coriander leaves and green
chile pieces. Bring to a boil. Remove from heat and adjust the seasoning Serve with
steamed rice or roomali roti.
------------------
Madhur Jaffrey's Broccoli With Garlic And Mustard Seeds
Recipe By : Madhur Jaffrey's Cookbook


-------- ------------ --------------------------------
2 pounds broccoli
2 teaspoons yellow mustard seed
salt
Cut the broccoli into equal-sized slim spears, peeling the stalk when necessary.
Set up your equipment for steaming. I just heat water in the bottom of a large pot and set a
colander over the water. Cover and steam the broccoli over high heat for 5 minutes or until
tender-crisp. Remove from heat and rinse immediately under cold water to set the color.
Drain well.
Just before eating, heat the oil in a frying pan over a medium-high flame. When hot, put in
the mustard seeds. They will start popping. Now put in the garlic and stir once. Put in the
broccoli and about 1/2 tsp. salt, stirring gently to mix. Saute for about 1 minute or until
heated through and glistening.
Serve immediately.
------------------
Madhur Jaffrey's Broiled Fish With Garlic And Tomato


-------- ------------ --------------------------------
2 3/4 pounds red snapper or sea bass or sole -- filleted
3 plum tomatoes from a can -- chopped
salt and pepper
1/2 green chile -- minced
1 tablespoon fresh parsley -- chopped
Preheat broiler.
Lay the 4 fish pieces out in a broiling pan, skin side down. Sprinkle the tomatoes, salt,
pepper, garlic, and chili over the top. Dribble oil all along the lengths of the fish pieces.
Broil for 7 to 8 minutes or until nicely browned on the top and cooked through. Baste now
and then with the juices in the tray.
Garnish with the parsley before serving.
NOTE: This recipe is for 2 small red snapper, sole, or sea bass - hence the 4 pieces after the
fish are filleted.
------------------
Madhur Jaffrey's Garam Masala
Recipe By : Adapted from "Madhur Jaffrey's Indian Cooking"


-------- ------------ --------------------------------
1 cinnamon stick -- (2 inch)
1 teaspoon cumin seeds -- (preferably black)
1/4 medium nutmeg seed
Place all of the ingredients in a clean electric coffee grinder. Turn machine on, and process
until the spices have been finely ground, 30 to 40 seconds. Transfer to a small airtight
container, and store in a cool, dark place.
Makes about 3 tablespoons

Adapted from: "Madhur Jaffrey's Indian Cooking" by Madhur Jaffrey.
------------------
Madhur Jaffrey's Gingery Cauliflower With Grated Cheese


-------- ------------ --------------------------------
2 teaspoons fresh ginger root -- minced
4 teaspoons coriander seed -- ground
3/4 teaspoon salt
4 tablespoons parmesan cheese -- grated
Heat the oil in a wok or large pan over a high flame. When hot, put in the cumin seeds. After
a few seconds, out in the ginger. Stir one or twice. Now put in the cayenne, coriander and
turmeric. Stir quickly and put in the cauliflower and salt. Stir the cauliflower for minute. Add
about 1/2 cup water, cover and continue to cook on fairly high heat for about 5 minutes or
until the cauliflower has just cooked through and the liquid has evaporated.
Remove the cover, turn the heat down, and add the lemon juice. Taste for seasonings. The
cauliflower should be very slightly undersalted.
Empty the cauliflower to a serving dish. Sprinkle cheese over the top and toss. Serve
immediately.
------------------
Madhur Jaffrey's Lemony Chicken With Fresh Coriander

-------- ------------ --------------------------------
2 pieces fresh ginger root -- 1" cubes
-- coarsely chopped
1/4 cup water
2/3 cup water
2 1/2 pounds chicken breasts -- skinned
7 ounces cilantro -- minced
1/2 jalapeno -- minced
2 teaspoons cumin
1 teaspoon salt
Put the ginger and 1/4 c. water into a blender or processor. Blend until you have a paste.
Put the oil in a wide, heavy, preferably nonstick pan over medium-high heat. When the oil is
hot, put in as many chicken pieces as pan will hold in a single layer, and brown on both
sides. Remove the chicken pieces with a slotted spoon and put them in a bowl. Brown all
the chicken pieces this way.
Add the garlic to the hot oil. As soon as the pieces turn a medium-brown color, turn heat to
medium and pour in the ginger paste. Stir-fry it for a minute. Now add the fresh coriander,
jalapeno, cayenne, cumin, coriander, turmeric, and salt. Stir and cook for a minute.
Put in all the chicken pieces as well as any liquid that might have accumulated in the chicken
bowl. Add 2/3 c. water and the lemon juice. Stir and bring to a boil. Cover tightly, turn heat
to low, and cook for 15 minutes.
Turn the chicken pieces over. Cover again and cook anoter 10 to 15 minutes or until the
chicken is tender. If the sauce is too thin, uncover the pan and boil some of it away over a
slightly higher heat.
NOTE: "Taken from the expanded new edition of her classic best-selling book, Madhur
Jaffrey's Indian Cooking, this is the recipe that Jaffrey says took the spice out of a major city
in England. As she explains it: "My new book was first published in England, by the BBC.
Shortly after it came out, The Manchester Guardian ran a story which said that the city had
run out of fresh spices: Everyone was making Lemony Chicken with Coriander!"
------------------
Serving Ideas : Side dish of basmati rice, Black-eyed Beans with Mushrooms
Madhur Jaffrey's Shrimp In A Pink Sauce


-------- ------------ --------------------------------
***SAUCE***
1 cup canned tomato sauce
1 cup heavy cream
1 1/2 teaspoons fresh ginger root -- grated
1 teaspoon salt
black pepper
***SHRIMP***
1 tablespoon whole yellow mustard seeds
2 pounds medium shrimp -- deveined
salt and pepper
Mix all the ingredients for the sauce. Cover and refrigerate until needed. (This may be done
up to a day in advance).
Five minutes before you sit down to eat, heat the oil in a large frying pan over a medium-high
flame. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop
(this takes just a few seconds), put in the garlic. Stir once and put in the shrimp. Stir and fry
until the shrimp just turn opaque, sprinkling them lightly with salt and pepper as you do so.
Pour in the sauce and stir. As soon as the sauce starts bubbling, the dish is ready to be
served.
------------------
Serving Ideas : Rice with Peas, Carrots and Cardamom, Watercress Salad
Madhur Jaffrey's Silken Chicken
Recipe By : Madhur Jaffrey on the Internet


-------- ------------ --------------------------------
4 boneless and skinned chicken breasts
1/2 tap salt
1 clove garlic -- peeled and smashed
1/2 teaspoon ginger -- peeled grated
1/4 teaspoon ground roasted cumin seeds
generous squeeze lemon juice
1 pinch salt
1 pinch ground black pepper
1 pinch ground roasted cumin seeds
1 pinch cayenne
1 pinch amchhoor powder -- (optional}
Cut 3 diagonal slits across the tops of each chicken breast. Prick the chicken pieces with
sharp point of small knife.Rub the chicken with salt and lemon juice. Leave for 15 minutes.
Meanwhile combine the cream. garam marsala, cayenne, garlic, ginger and cumin in a bowl.
Pour over chicken in a plastic bag and leave to marinate for 12 hours or over night.
Preheat oven to 450 degrees.
Lay chicken pieces in a shallow non stick pan.
On top of each piece, sprinkle lemon juice, salt, black pepper, garam masala, and cumin.
Place pan on top third of oven and bake for 15 minutes.
------------------
Madhur Jaffrey²s Garam Masala
Recipe By : "Madhur Jaffrey's Indian Cooking


-------- ------------ --------------------------------
1 stick cinnamon stick -- (2 inch)
1/4 medium nutmeg seed
Place all of the ingredients in a clean electric coffee grinder. Turn machine on, and process
until the spices have been finely ground, 30 to 40 seconds. Transfer to a small airtight
container, and store in a cool, dark place.
Makes about 3 tablespoons
------------------
Madhur's Garam Masala
Recipe By :

-------- ------------ --------------------------------
1 tablespoon cardamom seeds -- whole
not pods
1 cinnamon stick -- 2 inch
1 teaspoon cloves -- whole
1/4 nutmeg -- average size
"Garam marsala" means "hot spices" and is generally added to foods near the end of
cooking or as a garnish. This homemade version is superior to store bought, which is usually
heavy on the cheaper spices and not as fresh. Make this in small quantities so that it stays
fresh. Cardamom seeds (not pods) available in East Indian food stores, are used here as
they give a more delicate taste. Regular cumin seeds can be substituted for the black cumin
seeds. Place ingredients in clean electric or spice grinder. Turn machine on 30 to 40
seconds or until spices are finely ground. Store in small jar with tightly fitted lid. Keep away
from heat and sunlight. MAKES ABOUT 3 TABLESPOONS
------------------
Madhur's Lemony Chicken With Fresh Coriander


-------- ------------ --------------------------------
2 pieces fresh ginger root -- 1" cubes
-- coarsely chopped
1/4 cup water
2/3 cup water
2 1/2 pounds chicken breasts -- skinned
7 ounces cilantro -- minced
1/2 jalapeno -- minced
2 teaspoons cumin
1 teaspoon salt
Put the ginger and 1/4 c. water into a blender or processor. Blend until you have a paste.
Put the oil in a wide, heavy, preferably nonstick pan over medium-high heat. When the oil is
hot, put in as many chicken pieces as pan will hold in a single layer, and brown on both
sides. Remove the chicken pieces with a slotted spoon and put them in a bowl. Brown all
the chicken pieces this way.
Add the garlic to the hot oil. As soon as the pieces turn a medium-brown color, turn heat to
medium and pour in the ginger paste. Stir-fry it for a minute. Now add the fresh coriander,
jalapeno, cayenne, cumin, coriander, turmeric, and salt. Stir and cook for a minute.
Put in all the chicken pieces as well as any liquid that might have accumulated in the chicken
bowl. Add 2/3 c. water and the lemon juice. Stir and bring to a boil. Cover tightly, turn heat
to low, and cook for 15 minutes.
Turn the chicken pieces over. Cover again and cook anoter 10 to 15 minutes or until the
chicken is tender. If the sauce is too thin, uncover the pan and boil some of it away over a
slightly higher heat.
------------------
Serving Ideas : Side dish of basmati rice, Black-eyed Beans with
Madhur's Rice With Peas & Carrots,flavored With Cardamom


-------- ------------ --------------------------------
2 cups long-grain rice
2 medium carrots
3 whole cardamom
1 cinnamon stick
4 whole cloves
1/2 medium onion -- in fine half-rings
salt
1 1/4 cups frozen peas -- defrosted
Put the rice in a bowl and wash in several changes of water. Drain. Cover with fresh water
and leave to soak for 25 minutes or longer. Drain and leave in a strainer set over a bowl.
Peel the carrots, trim them and cut them into sticks. Cut the sticks into 1/4-inch dice.
Heat the oil in a heavy medium-sized pot over a medium-high flame. When hot, put in the
cardamom, cinnamon, and cloves. Stir once or twice and put in the onion. Stir and fry until
the onion browns a bit. Put in the carrots. Stir and fry for a minute. Put in the drained rice.
Continue to stir and fry, turning the heat down slightly if the rice seems to stick, for 2 minutes
or until the rice turns translucent and is nicely coated with the oil. Pour in the broth, adding
3/4 tsp. salt. Bring to a boil. Cover, turn heat to very low and cook for 20 minutes. Lift the
cover, quickly put in the peas, cover again and cook for another 5 to 10 minutes or until the
peas are tender. Mix gently before serving.
------------------
Madras Beef Curry
Recipe By :

-------- ------------ --------------------------------
1 pound beef -- cut into 1" cubes
2 teaspoons salt
2 garlic cloves -- finely chopped
2 chiles -- finely chopped
2 tablespoons coriander -- ground
1 teaspoon powdered ginger
4 ounces tomato paste
2 3/4 cups beef stock
1/4 cup ghee
1. Marinate the meat in lemon juice and salt. Mix the onion, garlic and chile together well.
2. Heat the ghee in a heavy saucepan over medium heat and fry the onion mixture for 2
minutes.
3. Add the coriander, cumin, turmeric, ginger and pepper, stir well and cook for another 2-3
minutes.
4. Add the beef and lemon juice, stir well to coat the meat with the spices. Cook for 5-10
minutes.
5. Stir in the tomato paste and beef stock, bring to a boil then cover and simmer gently for
30-40 minutes until the meat begins to get tender.
6. Sprinkle in the garam masala and cook for further 10 minutes.
7. The gravy should by this stage be very thick, if it is not remove the lid from the pan and
increase the heat to boil off excess moisture until the gravy thickens.
------------------
Madras Curry Powder (Indian Curry)
Recipe By :
*Indian

-------- ------------ --------------------------------
2 dried red chiles
1/2 teaspoon ginger, ground
1 teaspoon turmeric, ground
A fragrant, fairly hot curry powder, which is used to flavor lamb and pork dishes.
Remove the seeds from the chiles. Dry roast the whole spices until they darken. Leave to
cool, then grind to a powder. Dry roast the curry leaves in the pan for a few minutes, then
grind and add them to the mixture with the ginger and turmeric, blending well. in an airtight
jar, the powder will keep for 3-4 months.
Source: "The Complete Book of Spices" by Jill Norman
------------------
Madras Mango Chutney
Recipe By : Hot and Spicy and Meatless

*Indian

-------- ------------ --------------------------------
6 serrano chiles -- stemmed and seeded,
-- minced
6 large green or ripe mangoes -- peeled, cut in
-- small
cubes
salt to taste
Using a mortar and pestle, make a paste of the chiles and mangoes. Or coarse-grind them
in a food processor.
Crush the fenugreek seeds into a coarse powder and add it to the chile-mango paste.
Heat the oil in a skillet and add the mustard seeds. When they begin to pop, add the paste,
turmeric, and salt. Simmer for a few minutes, remove from the heat, and cool.
Yield: 2 to 3 cups Heat Scale: Hot
We thank our friend Arthur Pais for this recipe. Arthur, born and raised in Madras, India,
knows his region and certainly knows his food. Madras is known for its fiery food and its
excellent cuisine, and Arthur says that every home has at least two varieties of chile
preserves in the pantry at all times. "Over many front doors hangs a string of green chiles to
ward off the evil eye," he wrote in Chile Pepper magazine.
This chutney is an excellent accompaniment to curries.
Hot and Spicy and Meatless by Dave DeWitt, Mary Jane Wilan, and Melissa T. Stock
------------------
Mag Ni Dal Ni Kitcheri
Recipe By :
Categories : Gujerati Rice
*Indian Dals

-------- ------------ --------------------------------
1 cup moong dal
3/4 cup rice
10 whole peppercorns
2 tablespoons ghee
salt
***FOR TEMPERING***
1 teaspoon ghee
1 teaspoon cloves
Mix the moong dal and rice together. Rinse thoroughly and drain off the water. Fry the
cloves and asafoetida in ghee. Mix all the ingredients together except for the 2 tblsp. ghee
and pressure cook on a high flame for 3 whistles, then lower the flame and cook for ten
minutes more. When the pressure subsides, remove the kitcheri and stir in the ghee. Serve
with kadhi, potatoes and roasted papad.
------------------
NOTES : Gujerat nu Jaman
Mah Ki Dal (Whole Black Beans)
Recipe By :
*Indian

-------- ------------ --------------------------------
1 cup urad or mah dal
1 1" piece ginger
12 cloves garlic
water
to taste salt
2 tablespoons ghee -- (can be replaced by
-- butter), up to 3
to taste green chili -- (optional)
to taste garam masala
Clean, wash and add the dal to boiling water. Add turmeric, salt, half of the finely chopped
ginger, garlic and cook on medium heat for 2-3 hours or pressure cook at 15psi for 1/2 hour.
Uncover, cook further in same pan on low heat for 1/2 hour, stir and mash every now and
then until a creamy consistency is achieved.
Heat the ghee, add remaining ginger, stir, add sliced onions, chili, and fry until golden brown.
Add cumin or coriander (optional). Pour over dal just before serving.
------------------
Maharajah's Ginger Ice Cream
Recipe By : Bon Appetit - June 1990


-------- ------------ --------------------------------
2 cups whipping cream
1 cup half and half
1/2 cup sugar
1 pinch salt
5 large egg yolks
1/3 cup minced drained stem ginger in syrup
2 tablespoons syrup from stem ginger
2 tablespoons vanilla extract
mint sprigs
Combine cream, half and half, sugar and salt in heavy medium saucepan. Bring to simmer,
stirring until sugar dissolves, about 8 minutes. Whisk yolks in medium bowl to blend.
Gradually whisk cream mixture into yolks. Return to saucepan. Stir over medium heat until
custard thickens and leaves path on back of spoon when finger is drawn across, about 4
minutes; do not boil. Strain custard into large bowl. Cool to room temperature. Stir stem
ginger, syrup and vanilla into custard. Cover and refrigerate until well chilled or overnight.
Process custard mixture in ice cream maker according to manufacturer's instructions.

Freeze in covered container. (Can be prepared 2 days ahead. Let soften slightly in
refrigerator if necessary.) Scoop ice cream into bowls. Garnish with mint sprigs and serve.
Makes about 1 & 1/4 quarts
------------------
Maharashitrian Shrimp (Sukhi Kolmi) (India)


-------- ------------ --------------------------------
1 1/4 pounds raw shrimp -- shelled and cleaned
salt
4 cloves
4 cardamom
2 large onions -- , chopped finely
1 1/8 cups fresh fenugreek leaves -- (discard stems)
-- chopped
COOKING TIME: 20 minutes
PREPARATION: 1. Drain the shrimp and mix with the powder spices and salt. 2. Heat the
oil in a kadai or wok. Add the whole spices and stir a few times, add the onion and stir-fry
until golden. Then add the shrimp and cook until they turn pink. 3. Drop in the fenugreek
and stir well. Cook over low heat until the shrimp are done. The dish should be dry but
should have a creamy flavor because of the fried onions.
NOTE: This dish is a dry, spicy delicacy from the west coast of India.
------------------
Mahi Tikka Ajwaini
Recipe By :
Categories : Seafood Fish And Seafood
*Indian

-------- ------------ --------------------------------
8 pomfret fillet
2 teaspoons ajwain -- powdered
salt and white pepper powder to taste
CLEAN and dry the pomfret fillet. Mix lemon juice, ginger-garlic paste, ajwain, salt and
pepper. Apply the paste to the fillet. Keep aside to marinate for two hours.
Put them on skewers (sheekh) and cook in a clay oven for eight minutes or until light brown.
Check the seasoning and serve hot.
------------------
NOTES : Grilled pomfret fillet

Make Ahead Butterhorns
Recipe By : Stone Rest Bed and Breakfast Inn, Greenville, Indiana

*Indian

-------- ------------ --------------------------------
2 packages dry yeast
1/3 cup warm water
9 cups flour -- (divided) i use
-- bread flour
2 cups warm milk
1 cup shortening
1 cup sugar
6 eggs
2 teaspoons salt
Let rise 2 to 3 hours (I let 3 hrs). Punch down. Divide into 4 equal parts. roll out into round
9". Put margarine on dough - cut into 8 tbs. before cutting. I get 12 sometimes. Roll from
outer edge into small part - place on flat pan. Place rolls side by side. Freeze. When frozen
take off and put in plastic bag. When ready to use spray cookie sheet and place rolls apart
for 5 hours. They will raise (also better to cover lightly with plastic wrap while raising). Bake
350 F until lightly browned. *Can also sprinkle sugar and cinnamon on top of margarine to
have it as cinnamon rolls.
Stone Rest Bed and Breakfast Inn Greenville, Inidiana
------------------
Makhani Dal


-------- ------------ --------------------------------
1/2 cup whole black urad -- (the unhulled
-- version of urad
-- dal)
1/2 cup red kidney beans
1/2 cup ghee
1 grated onion
1/2 teaspoon ground garlic
1/2 cup milk
1/2 cup cream
1 teaspoon turmeric
1 teaspoon red chillie powder
2 cardamom pods -- slightly crushed
3 chopped green chillies -- up to 4
salt to taste
lemon juice
Put urad and beans in water, bring to a boil. Remove from heat, cover and soak for several
hours. Drain and pressure cook in 3 cups water for 20 minutes, or until very soft. Drain and
mash well. While dal is cooking, heat ghee in a thick pan, add grated onion, ginger and
garlic, cook till golden brown. Cool slightly, add milk, cream, turmeric, chillie powder, garam
masala, cumin powder, cardamom pods, green chillies, salt. Mix well. Add mashed dal,
cook all together on medium heat until fragrant. Before serving, add juice of one lemon.
------------------
Makki Di Roti
Recipe By :

-------- ------------ --------------------------------
2 cups maize flour
1 fistful plain flour
1 tablespoon oil
salt to taste
water to knead
Mix maize flour, oil and salt.
Knead in a soft pliable dough, adding very little water at a time.
When the dough is very smooth and soft, bread a lump.
Shape into a ball, flatten and pat with palm, to make a thin roti.
Use dry plainflour to help. Or roll with a rollint pin.
Take care to dust with flour and lift and turn to avoid sticking.
Place on a heavy iron or earthen griddle and roast till crisp.
Repeat on both sides. Repeat for all rotis.
Cover and line with napkins to keep warm.
Drizzle with ghee or butter if desired.
Serve hot with sarson ka saag and slice of onion and lime.
Makes: 5-6 rotis
------------------
Makki Ka Chivda
Recipe By :

-------- ------------ --------------------------------
1 cup flakes of corn -- (for frying)
1 tablespoon peanuts
1/2 tablespoon raisins
1/2 tablespoon cashewnut broken bits
1/2 tablespoon thin coconut slivers
4 pinches citric acid powdered -- (4 to 5)
1/2 teaspoon sugar powdered
salt to taste
1/4 teaspoon khuskhus seeds
oil to deep fry
Heat oil in frying pan.
Add some flakes at a time, and fry till whitish.
Drain, put on kitchen paper to soak excess oil.

Repeat for all flakes, transfer to a large plate.
Fry peanuts, cashews, coconut to golden brown, drain.
Add to fried corn flakes.
Fry raisins, curry leaves, add to corn flakes.
Sprinkle all other ingredients over flakes.
Toss gently to mix well.
Cool completely before storing in airtight glass jar.
Serve as munchies, for picnics, tv shows, etc.
Makes: 250 g approx.
Shelflife: 2 weeks
------------------
Malabar Coconut Rice
Recipe By : Laxmi Hiremath "The Fabled Rices Of India"


-------- ------------ --------------------------------
1 1/2 tablespoons mild vegetable oil
1/4 cup whole cashews
1 fresh hot green chiles -- (stemmed), slit
-- lengthwise
10 fresh kari leaves
2 cups coconut milk
3/4 cup water
3/4 teaspoon salt
2 tablespoons grated fresh coconut -- for garnish
Wash, soak and drain the rice. Set aside. Heat the oil in a heavy, medium-size saucepan
over moderate heat. Add the cashews and fry until lightly browned, 4 to 5 minutes. Remove
with a slotted spoon and set aside. Add the mustard seeds to the pan; when the seeds begin
to sizzle and splutter, add the chiles and kari leaves. Cook, stirring, for 1 minute, then add
the rice. Stir and fry until the rice grains are glistening and coated with oil, about 5 minutes.
Mix together the coconut milk and water; add to the rice, sprinkle in the salt and bring to a
boil. Reduce heat to low, cover, and simmer until the rice is tender and the liquid is
absorbed, about 15 minutes. Remove from heat and let the rice stand, covered, for 5
minutes. Uncover and fluff the rice with a fork. Transfer to a heated serving dish and
garnish with fried cashews and coconut. Serve hot, warm or at room temperature.
Source: "The Fabled Rices Of India: Traditional rice dishes" Copyright: "1998-Jun San
Francisco Chronicle"
NOTE: The Malabar Coast is a historic spice trade center in what is now the state of Kerala
in Southern India. This area's lush tropical landscape is dotted with swaying coconut palms,
and Keralite cooks use the milk and meat of coconuts in all sorts of dishes, including rice.
------------------
Malabar Curry Powder
Recipe By :
*Indian

-------- ------------ --------------------------------
34 grams tamarind
44 grams onion
20 grams coriander
5 grams cayenne
3 grams turmeric
2 grams cumin
3 grams fenugreek
2 grams mustard -- powdered
Grind all ingredients together. Makes about a quarter pound.
------------------
Malai Chicken - 1
Recipe By : Somesh Rao


-------- ------------ --------------------------------
1 tray chicken
1 chopped onion
1 can small tomato paste
1 red chile
2 cloves
2 cardamom
1 bay leaf
1 carton light whipping cream
1/2 inch ginger paste
6 pods garlic paste
fresh coriander
to taste salt
turmeric
1. Heat oil 2. Add red chile, cloves, cardamom, cinnamon stick, bay leaf until the bay leaf
turns golden brown 3. Add the onion and fry for two minute. 4. Add the ginger garlic paste
and fry for 4 - 6 minute. 5. Add chicken and fry for 5 minutes. 6. Sprinkle chile, dhania
powder, cumin powder and turmeric 7. Cover chicken + salt (add water if needed) and cook
for around 15 minutes until 3/4 cooked 8. Add can of tomato paste and cook on low heat 9.
Just before removing add the whipping cream and cook for a few minutes. 10. Add Garam
Masala and coriander leaves 11. Remove after a couple of minutes.
------------------
Malai Chicken - 2
Recipe By :

-------- ------------ --------------------------------
50 grams chicken
50 grams yogurt
50 grams oil
50 grams cream
50 grams onions
6 green chiles
a pinch of red orange color
1 lemon
1 sm bunch cilantro
salt to taste
Cut the chicken pieces and mix in salt, ginger-garlic paste, lemon juice. Keep aside for 15
minutes. Blend the cashew nuts and khus khus seeds and make a paste. To this, add
yogurt, chile powder, chopped green chiles, garam masala, salt, red orange color, chopped
and fried onions. Apply this mixture to the chicken pieces. Heat oil in a pan and cook
masala applied chicken until done. Serve with cream and cilantro on it.
------------------
Malai Chicken - 3
Recipe By :
*Indian

-------- ------------ --------------------------------
1 pound chicken
1 chopped onion
1 small can tomato paste
1 red chili
2 cloves
2 cardamom
1 / " cinnamon stick
1 bay leaf
1 tsp chili powder -- up to /4 (1 to 1)
1 / " piece ginger made into
a paste
6 cloves garlic -- (made into paste)
fresh coriander
to taste salt
turmeric
Heat oil. Add red chili, cloves, cardamom, cinnamon stick, and bay leaf, and cook until the
bay leaf turns golden brown. Add the onion and fry for two minutes. Add the ginger garlic
paste and fry for 4 - 6 minute. Add the chicken and fry for 5 minutes. Sprinkle in chili, dhania
powder, cumin powder and turmeric.
Cover chicken + salt (add water if needed) and cook for around 15 minutes until 3/4 cooked.
Add can of tomato paste and cook on low heat. Just before removing, add the whipping
cream and cook for a few minutes. Add Garam Masala and coriander leaves Remove after a
couple of minutes.
------------------
Malai Chicken - 4
Recipe By :

-------- ------------ --------------------------------
1 pound chicken
1 chopped onion
1 small can tomato paste
1 red chili
2 cloves
2 cardamom
1 bay leaf
1 tsp chili powder -- up to /4 (1 to 1)
1 / " piece ginger made into
a paste
6 cloves garlic -- (made into paste)
fresh coriander
to taste salt
turmeric
Heat oil. Add red chili, cloves, cardamom, cinnamon stick, and bay leaf, and cook until the
bay leaf turns golden brown. Add the onion and fry for two minutes. Add the ginger garlic
paste and fry for 4 - 6 minute. Add the chicken and fry for 5 minutes. Sprinkle in chili, dhania
powder, cumin powder and turmeric.
Cover chicken + salt (add water if needed) and cook for around 15 minutes until 3/4 cooked.
Add can of tomato paste and cook on low heat. Just before removing, add the whipping
cream and cook for a few minutes. Add Garam Masala and coriander leaves Remove after a
couple of minutes.
------------------
Malai Khaja
Recipe By :

-------- ------------ --------------------------------
***for covering***
1/2 kilogram maida
2 tablespoons ghee
***for smearing***
1 tablespoon maida
1 tablespoon ghee
***for stuffing***
1/4 kilogram mawa
1/4 kilogram paneer
400 gram sugar -- powdered
10 green cardamoms
50 grams dry fruits
Roast the mawa and paneer on low flame for seven minutes. Cool and mix sugar,
cardamoms and dry fruits. Keep aside.
Knead maida and ghee with little water to a stiff dough. Make into lemon sized balls. Roll
each ball to a thin roti. Apply sata (mixture of maida and ghee) all over the roti. Roll into
pencil shape. Cut into an oblong (cut size facing up). Put a little filling in the centre and
close each khaja. Seal opposite sides. Deep fry over low flame.
------------------
Malai Kofta
Recipe By :
*Indian

-------- ------------ --------------------------------
100 grams green peas
100 grams cauliflower -- finely chopped
100 grams French beans -- finely chopped
100 grams carrots -- finely chopped
250 grams potatoes -- boiled and mashed
2 tablespoons bread crumbs
1 bread slice -- soaked in water
1 1/2 teaspoons lemon juice
salt -- to taste
***GRIND INTO PASTE FOR KOFTAS***
9 cloves
7 green chiles
***FOR THE GRAVY***
750 grams tomatoes
3 onions
4 cloves
2 small stic cinnamon
1 teaspoon sugar
***GARNISHING***
1 tablespoon fresh cream
1/2 tablespoon grated cheese
***GRIND INTO PASTE FOR GRAVY***
15 cloves
5 green chiles
Stuffed Vegetable Balls in Creamy Tomato Gravy.
For The Koftas:
1. Boil the peas.
2. Steam the cauliflower, french beans and carrots in a pressure cooker without adding
water.
3. Add the vegetables and peas to the potatoes and make a dough.
4. Add 1 tablespoon of bread crumbs and the bread slice.
5. Add the paste, garam masala, chile powder, lemon juice and salt and form into kofta balls.
6. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown
color. Keep aside.
For The Gravy:
1. Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree.
2. Blend the onions in a blender with very little water.
3. Heat the butter, add the onions and stir fry for 5 minutes until light brown.
4. Then add the cloves, cinnamon and paste and fry again for 2 minutes.
5. Add the tomato puree and cook for 2 minutes.
6. Add 1 cup of water and boil for 3 to 4 minutes.
7. Pour the mixture into a blender, add the cornstarch and sugar and blend.
8. Put to cook again and add the garam masala, chile powder, salt and pepper and cook for
5 minutes.
9. When done, pour cream and grated cheese and serve hot.
------------------
Malai Kofta - Kebabs In Spicy Cream Sauce - N. India
Recipe By : Laxmi Hiremath in the San Francisco Chronicle, 6/92

*Indian

-------- ------------ --------------------------------
***KOFTA***
- peeled -- mashed
- chopped
1 cup water
mild vegetable oil for deep
- frying
8 whole cashew nuts
2 whole cloves
1 pinch nutmeg
1 pinch turmeric
2 teaspoons paprika
1 tablespoon salt
1 cup half-and-half
1 cup water
1/2 cup heavy cream
or fruity dipping sauce. THE KOFTA: Combine potatoes, peas, cheese, chile, coriander,
cumin, salt, cashews and raisins. Form mixture into 1-inch balls. Make a batter with the flour
and water. Season with pinch of salt, if desired. Heat oil to 375 degrees F in a deep fryer or
large heavy saucepan. Dip balls into batter to coat completely, and deep-fry until brown (do
not crowd), about 4 minutes. Set aside. (If you want the kebabs to remain firm, put them on
a heated serving platter, and tent with foil. To serve, bring cream sauce to a boil and pour
over kebabs.) THE SAUCE: Grind cashews, cloves, nutmeg, cinnamon and garlic with a
little water to make a fine paste. Set aside. Heat butter in a large saucepan over medium-
high heat. Add onion and saute until wilted; stir in ground paste and cook 2 minutes. Add
turmeric, paprika, coriander, cayenne and salt. Stir in half-and-half and water. Reduce heat
and simmer about 15 minutes. (May be prepared 2 days ahead, cooled, covered and
refrigerated.) Stir in cream and kofta kebabs. Bring to a boil, then remove from heat.
Garnish with cilantro and serve immediately.
Note: Chick-pea flour (also called besan) may be purchased at Indian grocery stores.
------------------
Malai Korma (East Indian Lamb In Almond Cream
Recipe By :
Lamb *Indian

-------- ------------ --------------------------------
2 pounds boneless lamb -- diced
1/2 teaspoon powdered ginger
1 cup plain yogurt
1 cup ground blanched almonds
1/2 cup heavy cream
1 bay leaf
1/4 teaspoon dried ground chili peppers
Trim fat from the lamb. Toss the lamb with ginger, 1/2 of the onions and 1/2 of the onions.
Add 1/4 cup of yogurt and left stand for 30 minutes.
Melt butter in a heavy skillet. Saute the remaining onions for 10 minutes. Remove the
onions with a slotted spoon and reserve. Add the lamb mixture to the skillet and cook over
medium heat, stirring frequently, for 5 minutes. Add the remaining yogurt and cook until the
liquid is absorbed. Add half the water, cover and cook until the mixture is dry. Add the
remaining water, re-cover and cook 15 minutes.
Mix the almonds, crea, bay leaf, salt, ground chili peppers and reserved turmeric and onions.
Add to the meat; re-cover and cook overy low heat for 15 minutes. Discard bay leaf and add
more seasoning if desired.
------------------
Malai Ladoo
Recipe By :

-------- ------------ --------------------------------
1/2 cup condensed milk
250 gram paneer -- (cottage cheese)
2 drops kewra essence -- (2 to 3)
1/4 teaspoon yellow colour
Mash paneer.
Add condensed milk and cook on slow flame, stirring continously.
Cook till thick and sides leave.
Add essence and remove from flame.
Mix well.
Pour on plate.
Cool. Make ladoos.
Sprinkle powdered elaichi and decorate.

------------------
Malai Peda
Recipe By :

-------- ------------ --------------------------------
1 1/2 cups milk
1 can sweetened condensed milk
1 teaspoon corn flour
4 cardamoms -- (to 5), powdered
1 tablespoon ghee
few drops yellow color
1. Heat ghee in a pan, add condensed milk, milk and citric acid dissolved in a little water. 2.
Continue heating and allow it to curdle. 3. Make a paste of corn flour with 2 tbsp water. Add
to the milk mixture after it curdles. 4. Continue cooking on slow/medium heat till the mixture
leaves the sides of the pan. 5. Add the yellow color and mix well. 6. Empty the contents
onto a dish and shape into pedas. Decorate with cardamom powder.
------------------
Malai Seekh (Skewered Creamy Lamb Kebabs)
Recipe By :

-------- ------------ --------------------------------
50 grams cashew nuts or pieces
1 egg
450 gram minced lamb
1 small onion -- roughly chopped
25 grams fresh root ginger -- peeled and chopped
2 small garlic cloves -- peeled
-- up to 4
15 grams coriander leaves -- including tender
-- stalks, chopped
15 fresh mint leaves or 1tsp mint chutney -- up to 20
1 teaspoon balti garam masala
2 tablespoons double cream
1 teaspoon salt
2 tablespoons vegetable or corn oil
onion rings -- cucumber slices and
-- lemon wedges to
-- garnish
Put the cashews in a food processor and blend until coarsely chopped. Add
the remaining ingredients, except the garnish, and blend until smooth.
Transfer the mixture to a covered container and chill in the fridge for
1-2 hours. You can leave it in the fridge overnight if you wish.
Preheat the grill to high. Remove the grid from the grill pan and line
the pan with foil. Divide the lamb mixture in half and make four equal
portions from each half. Grease the palms and fingers of your hands and
carefully moult each portion on to a skewer, patting and stretching it
gently into a 15cm long sausage shape.
Arrange the kebabs in the grill pan and place under the hot grill, about
15cm away from the element. Grill for 5 minutes then carefully turn the
kebabs over and grill for a further 5 minutes.
Remove from the heat and carefully slide the meat off the skewers with a
knife. Transfer to a serving plate and garnish with onion rings, cucumber
slices and lemon wedges.
------------------
Malaysian Dream
Recipe By :

-------- ------------ --------------------------------
100 milliliter pineapple juice
50 milliliters coconut milk
50 milliliters vodka
a dash of grenadine syrup
STIR all the ingredients over ice and pour in a champagne tulip. Decorate with a cocktail
umbrella and with a cherry and pineapple slice fixed over a cocktail stick.
------------------
NOTES : The Malaysian version of pinacolada
Maloo Ko Achar (Potato Salad)
Recipe By :
Salads - Dressings

-------- ------------ --------------------------------
450 gram potatoes -- small size if
-- possible
4 jalapeno peppers -- optional,
- seeded & sliced into long strips
1 lime -- juice of
salt to taste
1/4 cup sesame seeds -- roasted,
- ground -- optional
2 chilies -- whole, dried, up to
3
3 teaspoons corn oil -- or mustard oil
- mustard gives best flavor
1/2 cup water
Boil potatoes in jackets. When done, peel and cut into small pieces. In a suitable bowl,
combine potatoes, turmeric, salt, ground sesame seeds, lime juice, half of the green
coriander and water and mix thoroughly. In a small pan heat mustard oil until hot; add cumin
seeds and red chilies. Fry them until brown and then add jalapeno pepper. Let it cook a
minute or so. Pour it over potatoes in the bowl and mix them thoroughly; garnish with
remaining green coriander leaves.
SERVES: 6-8
SOURCE: Bhadrika Sharma, Bramalea, Ontario in "Ethnic Eating: The Canadian Scene
Cookbook" .
------------------
Malpuda
Recipe By :

-------- ------------ --------------------------------
1 cup flour
l/2 cup raisins
ghee for frying
MIX flour and milk to a smooth batter. Add a little water, if it is too thick. The batter should
have the consistency of pancake batter and should be slightly thicker than dosa batter. Heat
a non stick griddle. Turn the heat to medium. Add a tsp. of ghee to the griddle. And spread
well. Drop one-third cup full of batter on to the griddle. Do not spread. Cook for a minute or
until the edges can be lifted. Turn the pancake. Cook for another 30 to 45 seconds. Make
six to eight more malpudas with the remaining batter. Serve warm, topped with rabdi.
------------------
NOTES : Makes 8
Malpuda (Sweet Pancakes)
Recipe By :

-------- ------------ --------------------------------
500 gram wheat flour -- (light to medium)
500 gram sugar
ghee or butter
warm water
Combine flour and sugar and add warm water slowly whisking into a batter type consistency.
Leave the mixture to stand for a couple of hours. When ready to make pancakes whisk the
batter so it lets in air this will help to make the pancakes light. Take a shallow frying pan and
heat add a little ghee or butter and pour a little of the batter in and shape into a round, do not
have the heat up too high as it will burn the pancake very easily. When done on one side
gently scrape around with spatula or palatte knife and turn. Serve hot.
If you serve 'malpuda' with vanilla ice cream they really come into there own!
------------------
Mambazha Morkootaan (Fruits In Curd And Coconut Gravy)

*Indian

-------- ------------ --------------------------------
6 mangoes
1 1/2 tablespoons jaggery
4 sprigs curry leaves -- cleaned
3 cups curd -- churned
salt -- to taste
***TO GRIND***
1 coconut -- grated
16 green chiles
***FOR SEASONING***
Wash, de-seed and cut mangoes into large pieces. Cook along with the turmeric, salt,
jaggery, curry leaves and a little water until done. Grind coconut, green chiles, and cumin
seeds into a paste, adding a little water. Add to the cooked mangoes and churned curd.
Heat oil and add mustard seeds and red chiles. When brown, pour over curd and mango
mixture. Bring to a boil and serve.
You can substitute 4 bananas for the mangoes.
------------------
Mangai Kari - Mangalore Pineapple Curry - S. India


-------- ------------ --------------------------------
1/4 tablespoon fenugreek seeds
1 tablespoon flaked unsweetened coconut
8 ounces pineapple chunks in
- unsweetened juice
1/2 tablespoon brown sugar
1/4 tablespoon salt
1/2 tablespoon light vegetable oil
10 fresh curry leaves -- or
A classic of the Mangaloreans in southern India, this recipe traditionally uses small green
mangoes.
Combine sesame seeds, fenugreek and coconut in an 8 to 10-inch skillet. Dry-roast over
medium heat, shaking pan often until seeds become aromatic and darken 1 or 2 shades,
about 6 to 8 minutes. Place in a spice or coffee grinder and reduce to a powder. Combine
pineapple chunks and juice with turmeric, brown sugar, salt, cayenne and ground spice
mixture in a 1-quart saucepan. Cover, and cook over medium heat until thick, about 8 to 10
minutes.
Heat oil in a small frying pan over medium-high heat. Add mustard seeds; when seeds pop
(takes about 1 minute) stir in curry leaves or cilantro. Remove immediately and pour over
pineapple curry.
Serve hot.
------------------
Mango -Youghurt Surprise
Recipe By :
-------- ------------ --------------------------------
3 ripe alphanso mangoes
1 cup fresh curd beaten
1 cup milk
1/2 cup cream
4 tablespoons gelatine
4 tablespoons water
1 cup sugar
1/2 lemon -- Juice of
1/2 tablespoon vanilla essence
Few drops yellow colour -- (optional)
***FOR BASE***
6 slices bread.
4 tablespoons sugar
Few drops vanilla essence
***GLAZE***
1/2 cup mango pulp -- (sweet)
1 tablespoon gelatine
2 tablespoons water
Place all 3 ingredients for base in a mixie and run for a minute. Press
the mixture on the bottom of a casserole, firmly. Make slices of peeled
mangoes, and arrange over the pressed bread.
Sprinkle gelatine over water in a tiny saucepan. heat on very low flame
to dissolve. Keep aside.
Mix milk and sugar and warm, so that sugar dissolves. Add gelatine and
stir well. Once cool, add yoghurt (curd), cream, essence, lemon juice and
colour.
Stir over a tray of chilled water to thicken or chill in the freezer.

When thick pour over the mangoes.
Place in freezer to set.
When set, glaze as follows (optional)
Put mango pulp in a small saucepan pour the water over it. Sprinkle
gelatine on the water. Leave aside for 5 minutes. Stir and warm on very
low or indirect heat to dissolve gelatine.
Pour over set yoghurt-cream when cold. Set and decorate with whipped
cream or plain mangoes and cherries. Serve chilled.
------------------
Mango And Coconut Salad (Aam Ka Sasam)


-------- ------------ --------------------------------
4 cups coconut -- (10 oz),, grated
2 dried red chilies -- deseeded,
--broken into small pieces and soaked
--in water for 5 minutes.
4 teaspoons jaggery -- , grated, *1
salt
2 medium ripe mangoes -- (10 oz.),, peeled
-- and cubed
PREPARATION: Blend the coconut, chili, jaggery, salt, coriander seeds and mustard seeds
with a little water to a coarse paste in a food processor. Mix this paste with the mango
pieces and chill.
Serve cold. SUBSTITUTIONS: You can use bananas, pears, pineapple, oranges or
seasonal fruit like peaches, cherries and grapes instead of the mango. NOTES:
Jaggery is dehydrated sugar cane juice. Kolhapur jagagery is a reputable brand. The
closest equivalents are brown or Demerara sugar.
From the southern coast of India. It can be made with any firm fruit, such as bananas, pears,
pineapple, oranges or seasonal fruit like peaches, cherries and grapes, and is similar to the
raitas of northern India.
------------------
Mango And Pistachio Ice Cream


-------- ------------ --------------------------------
4 cardamom pods
3/4 cup natural pistachios -- , shelled
3 cans mango slices in syrup
4 pounds fresh mangoes -- (about large)
2 cups sweetened condensed milk -- , chilled
1 1/2 cups well-chilled heavy cream
Aam aur Posta Kulfi
YIELD: Makes 2 quarts.
PREPARATION: PREHEAT oven to 350F.
Remove seeds from cardamom pods, discarding pods, and in a grinder finely grind seeds.
In a shallow baking pan toast nuts in oven until one shade darker, about 7 minutes, and cool
in pan on a rack.
If using canned mango, drain in a sieve. If using fresh mangoes, peel and pit and coarsely
chop.
In a blender puree mango until smooth.
Transfer 5 1/2 cups puree to a large bowl. Stir in cardamom, milk, and cream until combined
well.
Chill half of mango mixture, covered.
Freeze remaining half in a ice-cream maker. Transfer ice cream to a 1 1/2-quart airtight
container and fold in half of pistachios. Freeze ice cream in freezer.
Repeat procedure with remaining mango mixture and pistachios. STORAGE: Kulfi keeps 1
week.
------------------
Mango Chutney - Star


-------- ------------ --------------------------------
1/2 unripe mango -- peeled
1 inch ginger
4 pips garlic
6 red chillies
1 onion -- chopped
2 tablespoons oil -- for frying
salt -- to taste
Blend ingredients together except onion and salt. Fry the onion in oil until fragrant. Then
add the blended ingredients and salt. Allow to simmer for a while until thick. Dish out.
------------------
Mango Curry (Fresh Pickle) - Manga Kari


-------- ------------ --------------------------------
1 green mango
1/4 teaspoon turmeric seeds
curry leaves
Cut the mango into small pieces. In a pan, add the oil and pop the mustard seeds. Add the
mangoes and sauté for a few minutes. Roast the methi seeds and grind to a powder (this
acts as a preservative). Add this to the manga and also add the the rest of the stuff.
Hint: Mix the chopped mango with salt and store it in a glass jar for a couple of days before
this curry is made.
------------------
Mango Dip
Recipe By :

-------- ------------ --------------------------------
25 grams whole milk natuarl yoghurt -- (1 oz)
25 grams creme fraiche -- (1 oz)
40 grams mango puree -- (1 1/2 oz)
1/2 teaspoon salt
Buy ripe fresh mango for the most savoury taste. Once peeled, you can
chop it and push through a sieve or puree in an electric blender. Sliced
canned mangoes can be used if drained thoroughly, but this will produce a
slightly sweet and savouryt taste.
Mix all the ingredients thoroughly and chill for 1-2 hours before serving.
------------------
Mango Ice Cream
Recipe By : Yashodhara P. Pawar

Categories : Bihari Curry
Dressings *Indian

-------- ------------ --------------------------------
1 can mango pulp from an indian store -- (presweete
1/2 carton half-and-half -- (h'nh)
50 milliliters condensed milk -- (sweetened)
1 teaspoon crushed cardamom -- (indian store)
2 tablespoons slivered almond
1 egg
1. Heat the H'nH, till nearly boiling.
2. In a separate bowl whisk yolk of egg. Add cardamom and the egg yolk to the H'nH.
Simmer for 5-10 mins.
3. Turn off heat. Add condensed milk to the the mixture and cool till room temp.
4. Add the mango pulp and almonds to it and mix well. Freeze in any ice cream maker. If
you do not have one, then prepare this 6 hours in advance and blend it every hour to break
any ice crystals till smooth and creamy. Take the ice cream out of the freezer 1 hour before
serving so that, the mango just melts in your mouth ...
------------------

Mango Lassi
Recipe By :

-------- ------------ --------------------------------
1 ripe mango
2 cups fresh curds chilled
3 tablespoons sugar
Peek and chop mango.
Put in a mixie, and blend.
Add all other ingredients.
Blend till smooth.
Chill well before serving.
Or add crushed ice if desired.
Makes: 2 servings
------------------
Mango Milk Shake
Recipe By : Ratna Sarkar Graduate School of Business, Stanford


-------- ------------ --------------------------------
500 gram mango pulp -- (see note)
1 1 1/2 liters whole milk
30 grams sugar
12 ice cubes
1. Put one third of the mango pulp, 500 ml of milk, 10 g 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.
Author's Notes:
This is a delicious, refreshing, and easy-to-make drink for hot summer days.
Canned mango pulp is available in Indian and Latin American grocery stores. The ``mango
nectar'' that is widely available in American grocery stores does not have nearly enough
mangoes 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 of the mango pulp; if you do
that, increase the amount of sugar to 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.
------------------
Mango Peda
Recipe By :

-------- ------------ --------------------------------
1 liter milk
1 pinch alum powder
40 grams sugar
100 milliliters canned Alphonso mango pulp
few drops saffron color
pistachio nuts -- for decoration
Mango balls flavored with cardamom.
1. Boil milk, sprinkle alum power and add sugar.
2. When it reduces to 1/3 quantity, add mango pulp.
3. When it forms a soft ball consistency, add cardamom powder and color.
4. Cool it make small balls. Decorate with pistachio halves
------------------
Mango Pudding, Non-Dairy
Recipe By : Roberta Bell <rhbell@indiana.edu

Dressings *Indian

-------- ------------ --------------------------------
1 ripe mango
juice from one orange
juice from one lime
5 ounces soft or firm low-fat tofu -- (1% fat)
3 tablespoons sugar
Toss in a blender and puree. Pour into serving bowls and chill one hour.
------------------
Mango Rasagolla
Recipe By :
Categories : Desserts Fruit
*Indian

-------- ------------ --------------------------------
12 large rasagollas -- cut in halves
(bengali sweet -- available in cans)
1/2 liter milk
3 tablespoons sugar
few drops rose essence -- kewra essence (or)
prepared saffron
1 alphonso mango -- chopped
1 tablespoon chopped pistachios
Variation of a popular Dessert from West Bengal.
1. Boil the milk on a high flame and cook until thick, stirring continuously.
2. Cool and add the sugar.
3. Top with mango pieces and surround with chopped pistachios.

How to serve. Squeeze out a little syrup from the rasagoollas. Discard the syrup. Spread
the milk mixture on the rasagoolla halves. Top with mango pieces and surround with
chopped pistachios.
------------------
Mango Trifle
Recipe By :
Categories : Fruit Desserts
*Indian

-------- ------------ --------------------------------
12 cherries -- chopped
1 can thick alphonso mango pulp
1 alphonso mango -- (optional), peeled
-- and cubed
1 kilogram sponge cake
1 1/2 cups thick cream -- beaten
Preparation time: 5 minutes Chill: 2 to 3 hours
1. Add vanilla essence to the mango pulp. Reserve.
2. Cut sponge cake in fingers and arrange in a dish. Sprinkle mango pulp over the cake and
reserve for 15 minutes.
3. Cover the cake with mango pieces and pour the cream over the top. Decorate with
cherries and chill.
4. Serve chilled.
------------------
Mango Vinegar
Recipe By :
Categories : Salads - Dressings Dressings
*Indian

-------- ------------ --------------------------------
1 24 oz bottle rice vinegar
white wine vinegar or
distilled white vinegar
1 small ripe mango
1 scotch bonnet pepper
quartered and seeded
Mango vinegar isn't a traditional West Indian ingredient, but it certainly fits the Caribbean
palate. use it to give a tropical accent to vinaigrettes, chutneys, and pickles. Add a few
drops to soups, stews, and sauces.
Pour 1 cup vinegar into a measuring cup. Peel the mango and cut the flesh off the seed in
long, thin strips. Place the mango strips and chili pepper in the vinegar bottle and refill the
bottle with vinegar.
Let steep for at least 1 week before using. Will keep for several months, provided the
mango pieces remain submerged. Store in a cool, dark place and it will keep almost
indefinitely.
The Caribbean Pantry Cookbook by Steven Raichlen ISBN 1-885183-10-0 pg 62
------------------
Marinated Cauliflower Bake
Recipe By :

-------- ------------ --------------------------------
1 large cauliflower
2 cups curds -- (tie up for 1 hour)
1/2 teaspoon mint leaves chopped
1/2 teaspoon crushed red chillies
1/2 teaspoon tandoori masala
1 teaspoon sugar
salt to taste
1 tablespoon butter
***FOR SEASONING***
1 teaspoon butter
1 tablespoon spring onion greens finely chopped
Cut cauliflower into large florets.

Clean well and immerse in plenty of salted boiling water.
Keep for 5-7 minutes.
Drain and run under cold water.
Pat dry with a clean kitchen towel.
Mix all other ingredients well to form a smooth marinate.
With a kitchen brush apply marinate all over the florets.
Apply as much as possible in the gaps too.
Place in a greased shallow baking dish.
Place in a hot oven, bake till marinate dries up and floret is tender.
Heat butter, add spring onion and stirfry for 2 minutes.
Pour over the baked cauliflower and toss lightly with a fork.
Sprinkle some chaat masala if desired.
Serve hot.
Making time: 30 minutes (excluding curd tying time)
Makes: 4 servings
------------------
Marinated Veggies
Recipe By :

-------- ------------ --------------------------------
***CHOOSE ONE OR MORE OF THE FOLLOWING
-- VEGGIES***
Celery -- cucumber, carrots,
-- radishes, turnips.
1 teaspoon sugar ground
1/2 teaspoon grated ginger
1 tablespoon vinegar.
Make cubical shaped fingers, about 2" long.
Pour over veggies, toss till evenly coated.
Keep aside for 30 minutes to marinate.
Refrigerate till chilled.
Serve chilled with hot or cold soups.
------------------
Masaala Bhat (Spicy Rice)
Recipe By : Sharon Raghavachary

*Indian

-------- ------------ --------------------------------
3 cups Basmati rice
1 large Asian eggplant -- cubed
1 large red potatoes -- cubed
1/2 cup green peas -- frozen
1/2 cup peanuts -- unsalted
1/4 cup cashews -- raw, split
3 green chiles -- 3-4
2 cinnamon sticks
1 sprig karhi leaves
1/2 teaspoon peppercorns
4 whole cloves -- to 6
1 teaspoon mustard seed -- brown
1 tablespoon coriander seed -- ground
1/2 cup coconut shreds -- unsweetened
1/4 cup ghee
Wash rice in several rinses of cold water until the water is clear. Cover the rice with water
and let sit for at least 1/2 hour. In a stockpot, heat the ghee and pop the mustard seeds with
a cover on. Add the cumin seeds, cinnamon, cloves, Karhi leaves, peppercorns, sesame
seeds, cashews, and peanuts. Add the vegetables and cook al dente. Add the ground
coriander, turmeric, coconut, and salt. Drain the rice, then add it and water (to cover rice by
1/2 inch) and bring to a boil with the cover off. When most of the water has boiled away
place a tight fitting lid on the pot. If you have an electric stove turn the heat off and let the
rice rest for 5-10 minutes. If using gas turn it down as far as you can and simmer for 5-10
minutes. Stir in the cilantro.
------------------
Masal Vadai
Recipe By : Cook And See ('Samaithu Par')


-------- ------------ --------------------------------
1/2 liter yellow split peas
2 teaspoons salt
1 inch ginger
175 gram onion
curry leaves
20 grams cashew nuts -- optional
2 cardamom pods -- optional
1/2 teaspoon masala powder
3/8 liter oil
Masala Vadai is a South Indian snack.
Soak yellow split peas in water for 2 - 3 hrs. Grind the soaked mixture with salt coarsely,
without adding much water. Cut the onions into small pieces along with ginger, green chiles
and add them to the mixture along with coriander leaves and curry leaves. Now add the
masala powder and add all other optional ingredients. Mix thoroughly. Fry small spoonfuls
of the mixture in hot oil. Traditionally, a banana leaf is used and the mixture is taken in
lumps of the size of a small lemon and lightly pressed on the banana leaf and the resulting
flat thingie is dropped into the oil and fried until it turns brown. The intensity of the color
needed is dependent on your taste!
Translated from Cook And See (`Samaithu Paar') by S. Meenakshi Ammal, a cookbook in
Tamil.
------------------
Masala - Ramanathan

Dals Potatoes

-------- ------------ --------------------------------
3 medium potatoes
1/8 teaspoon oil
1 teaspoon yellow split peas
1 teaspoon blackgram dal
3 medium onions
1/2 cup water
2 cloves garlic
1 tomato
1 teaspoon turmeric
1/4 teaspoon cumin
1/8 teaspoon ginger
1/2 teaspoon salt -- optional
1 cup precooked chickpeas
4 teaspoons lemon juice -- optional
cilantro -- to garnish
4 teaspoons orange juice -- optional
Here's a great potato stuffing for dosai.
Cut potatoes into small cubes. Boil potatoes until tender, drain, and remove the skins. With
oil, fry mustard seeds, yellow split peas, and blackgram dal and set them aside.
Next, saut‚ onions in water with chopped garlic and tomato. Add turmeric, cayenne pepper,
coriander, black pepper, cumin, and ginger to the onion. Add chickpeas and mix thoroughly.
Add cooked potatoes. Add the fried mustard seeds, yellow split peas, and blackgram dal to
the potatoes. Mix them all thoroughly. Add lemon juice and garnish the masala with fresh
cilantro. If the masala is too spicy for your taste, add orange juice.
Put a little masala in the middle of each dosai and roll the dosai. Do the same for the
remaining dosai.
------------------
Masala and Onion Pakora
Recipe By :

-------- ------------ --------------------------------
1 1/2 cups besan -- (chick pea flour)
2 medium onions, finely sliced
salt -- to taste
oil -- to deep fry
***SPICES***
3 cloves
Powder the spices. Keep aside.
In a bowl add chopped onion, flour, salt, butter, chile powder, powdered spices, ginger and
garlic paste and mix well. You want a very thick dough. Add a little water if needed. The
dough will not be too tightly packed like chappati dough.
Heat oil in a skillet and when oil is hot, reduce heat to medium. Take a fistful of dough
(remember to not press down on the dough in your fist too hard) and with your thumb and
pointing finger drop little dough balls (need not be round) into the skillet.
Fry until brown.
Serve hot.
------------------
Masala Bhaat (Spice Rice)
Recipe By : Neelam Advani

-------- ------------ --------------------------------
1 cup basmati rice -- (long grained rice)
1 large potato -- peeled & diced
1 cup shelled green peas
1 onion -- peeled & diced
few florets of cauliflower
1/2 cup lemon juice
1 cup grated coconut -- for garnish
cilantro leaves -- for garnish
2 tablespoons oil
***SPICES TO GRIND***
2 cloves (to 3)
2 peppercorns -- (to 3)
1 small bunc cilantro leaves
1 teaspoon turmeric powder -- optional
1 green chilli
1 piece ginger -- (1 1/2 inch)
salt -- to taste
Wash and drain rice and keep aside for at least thirty minutes. Grind all the spices with a
little water to form a paste. Heat oil and when hot, add onions and stir fry till they turn pink.
Next add cauliflower florets, potatoes one after the other and stir each vegetable for a minute
or so before adding the next. Add the peas. Stir well. Add the ground spices and the
washed and drained rice. Stir the entire mixture well for at least 3-5 minutes taking care not
to let the rice stick to the bottom. Add two and half cups of water. Add lemon juice. Stir it
once more. Cover and cook on a low flame for approx. thirty minutes. Keep checking
wether the rice grains are cooked. Remove from heat. Garnish with coconut and cilantro
and serve hot with pickles and chilled yoghurt and (if available) crisp fried popadums.
------------------
Masala Bhath
Recipe By :
*Indian

-------- ------------ --------------------------------
170 grams white rice
170 grams brown rice
450 grams tomatoes
1 onion -- sliced
1 green pepper -- sliced
1 red chile -- chopped
1 1/2 cups vegetable stock or water
Spicy Rice dish from the Western part of India.
1. Heat oil in a large saucepan, add onion, green pepper and chile and cook stirring for five
minutes or until onion is soft.
2. Add rice, mix well and cook for three to four minutes longer.
3. Add tomatoes and stock or water to the pan and bring to a boil.
4. Reduce heat and simmer for 30 minutes or until the liquid is absorbed and the rice is
tender.
5. Season to taste with black pepper
------------------
Masala Chai


-------- ------------ --------------------------------
4 whole cloves
2 cardamom pods
1 stick cinnamon -- broken up
3 cups water
1/2 cup milk
2 tablespoons granulated sugar
2 tablespoons black tea
In a mortar, crush the cloves, cardamom pods and cinnamon. Transfer the crushed spices to
a small saucepan, add the water, ginger and pepper and bring to a boil. Remove the pan
from the heat, cover and let steep for 5 minutes.
Add the milk and sugar to the pan and bring to a boil. Remove from the heat and add the
tea. Cover and let steep for 3 minutes. Stir the chai, then strain it into a warmed teapot or
directly into teacups.
------------------
Masala Chai - Essence
Recipe By : Tea: Essence of the Leaf


-------- ------------ --------------------------------
4 teaspoons whole coriander
1 star anise
2 sticks cinnamon -- broken
1 teaspoon allspice
1 teaspoon cardamom pods
1 teaspoon cloves
1 teaspoon dried orange peel
3 quarts water
2 tablespoons indian black tea leaves
1 tablespoon vanilla extract
honey -- milk, or cream, to
-- taste
This East Indian blend is spicy and soothing
In a small bowl combine coriander anise, cinnamon, peppercorns, all spice, cardamom,
cloves, and orange peel. In a spice mill or coffee grinder, coarsely grind the spices. Mix in
the ginger and nutmeg. Pour the water into a one gallon pot and add the spice mixture.
Bring to a boil, cover, and simmer for 15 minutes. Add tea and vanilla and steep 3 to 5
minutes. Strain the liquid into a large pitcher. You may want to add honey, milk, or cream,
or wait and offer these to your guests on the side. Tea can be served hot or chilled.
Makes 3 quarts.
------------------
Masala Channa
Recipe By :

-------- ------------ --------------------------------
1/4 kilogram kabuli channa
2 medium onions
4 tablespoons oil -- (4 to 5)
6 cloves garlic
1 teaspoon coriander-cumin
1 teaspoon pepper
2 green chillies
1 teaspoon channa masala
1 teaspoon `kitchen king' masala
salt to taste
***for garnishing***
1 slice boiled or fried potatoes -- tomatoes, chopped
-- coriander leaves
-- and lemon quarters.
Soak channa overnight. Next morning boil in salted water till tender, or pressure-cook till
done. Drain if necessary or dry by putting on high heat till water evaporates. Keep aside.
Grind together onions, garlic, ginger and chillies. Fry in oil till brown. Add spices and mix
well, Add drained channa. Mix to coat channa with spices. Remove from fire. Serve
garnished.
------------------
Masala Coffee (Spiced Coffee)
Recipe By :

-------- ------------ --------------------------------
3 cups milk
3 cups water
1 cinnamon stick -- (1-in long)
5 cardamom pods
6 tablespoons sugar
6 tablespoons coffee -- regular grind
Combine water and milk in a saucepan and bring to a boil.
Add cinnamon, cardamom pods, sugar and coffee into boiling liquid in saucepan. Stir a few
times and boil over medium heat 3 to 4 minutes. Make sure it does not boil over.
Strain coffee through cheesecloth into another pan.

Place coffee over heat and bring to a boil.
Pour coffee between two pans until thick and creamy. Serve in cups immediately.
------------------
Masala Corn With Rice
Recipe By :

-------- ------------ --------------------------------
2 corn cobs
1 tomato chopped fine
1 tablespoon coriander chopped fine
1 teaspoon red chilli
-- powder
2 teaspoons sugar
salt to taste
1 tablespoon -- ¥
1 gram dal
1 tablespoon oil
2 cups plain boiled rice
1 teaspoon butter
Break the corn cobs into 1 1/2" chunks.
Pressure cook till tender. Keep aside.
Heat oil in a heavy pan. Add the gram dal and stir.
Add the cumin and mustard seeds and wait to splutter.
Add the tamarind juice, all dry masalas, sugar and salt.
Bring to a boil and simmer for 5 minutes.
Add the corn cobs, coriander and stir.
Cover and simmer on low till the gravy becomes thick.
The masala should coat the corn pieces well.

Dot the hot boiled rice with butter.
Serve the masala corn hot with the rice.
Note: You can use tiny corn pierces or forks or your fingers to hold the
corn while eating it. Use corn which is tender and juicy or it will
become difficult to eat while hot.
Variation: If you still find it difficult to eat the cobs, remove the
kernels after boiling, and add to gravy. Proceed as above.
Makes: 2 servings
------------------
Masala Dal

*Indian

-------- ------------ --------------------------------
2 teaspoons salt
1/2 cup ghee
Wash peas well. Place in a bowl, cover with hot water and let sit for an hour. Drain. Place
in a large pot, add 4 1/2 cups water and throw in the turmeric. Bring to a boil, stirring
occasionally. Reduce heat to medium low, partially cover and simmer for 45 minutes.
Remove from heat, beat with a wire whisk until the mixture is finely pureed. Stir in salt and
set aside. When ready to serve, simmer puree over low heat until piping hot. Heat ghee in a
skillet over medium high heat. When very hot, add cumin seeds and fry for 10 seconds.
Lower heat, add onions and fry for 20 minutes, stirring constantly to prevent burning. Stir in
red pepper and immediately pour in to the puree. Garnish with coriander. Serve with a
potato dish, rice and bread.
------------------
Masala Dal - Julie Sahni


-------- ------------ --------------------------------
2 teaspoons salt
1/2 cup ghee
Wash peas well. Place in a bowl, cover with hot water and let sit for an hour. Drain. Place
in a large pot, add 4 1/2 cups water and throw in the turmeric. Bring to a boil, stirring
occasionally. Reduce heat to medium low, partially cover and simmer for 45 minutes.
Remove from heat, beat with a wire whisk until the mixture is finely pureed. Stir in salt and
set aside.
When ready to serve, simmer puree over low heat until piping hot. Heat ghee in a skillet over
medium high heat. When very hot, add cumin seeds and fry for 10 seconds. Lower heat,
add onions and fry for 20 minutes, stirring constantly to prevent burning. Stir in red pepper
and immediately pour in to the puree. Garnish with coriander.
Serve with a potato dish, rice and bread.
------------------
Masala Dosa - 1

Rice Potatoes
*Indian

-------- ------------ --------------------------------
***FOR DOSAS***
2 cups rice
1/2 cup urad dhal
1/4 cup channa dhal
1/4 cup whole wheat
salt -- to taste
oil -- for frying
***FOR POTATO BHAJI***
4 medium potatoes -- (to 6)
2 tablespoons oil
1 sprig curry leaves -- chopped
1 piece ginger -- (1/2"), chopped
4 onions -- thinly sliced
salt -- to taste
To Prepare Dosa:
Wash and soak rice, urad dhal, channa dhal, wheat and fenugreek seeds together in water
for 4 to 5 hours. Then grind together to a fine paste. Add salt to the batter, which should be
of dropping consistency. Cover and keep aside for 8 hours. Grease the masala dosa tava
and keep it on the fire. When hot, sprinkle a little water on the tava. Stir batter and pour a
ladle full on the tava and spread quickly to make a thin flat round. Pour a spoonful of Potato
Bhaji and a lump of butter in the center of the dosa. Fold the dosa and cook it until crisp.
Serve with chutney immediately.
To Prepare Potato Bhaji:
Boil, peel and chop potatoes into small pieces. Heat oil. Add mustard seeds. When they
splutter, add the chopped curry leaves, chiles, ginger, and onion slices. When the onions are
light brown in color, add turmeric powder and fry well. Finally, add potatoes and salt to taste
and cook on a slow fire for 5 to 10 minutes.
Makes 16 dosas.
------------------
Masala Dosa - 2
Recipe By :
Categories : Dosas Curry
*Indian

-------- ------------ --------------------------------
300 milliliters dosa batter
***FOR THE MASALA BHAJI***
5 onions
4 green chiles
a handful of coriander leaves -- chopped
3 large potatoes
4 tablespoons ghee
a few sprigs curry leaves
salt to taste
a little grated coconut
1 lemon -- juice of
To prepare the masala bhaji: CHOP the onions, green chiles and coriander leaves fine. Boil,
peel and mash the potatoes. Heat ghee and season with mustard seeds. When they
splutter, add curry leaves and chopped green chiles. Add the chopped onions and fry until
golden brown. Add the mashed potatoes, turmeric powder and salt. Stir well. Remove from
heat and sprinkle lime juice over. Mix well.
To prepare the masala dosa: Heat a dosa plate or a tawa to 140C. Grease it with a little
ghee. Pour about 75 ml dosa batter over the pre-heated dosa plate in a circular shape. Put
one tbsp ghee over the dosa. Place about 75 g to 100 g of the prepared masala bhaji over
the dosa and spread well. Cook until done. Gently fold the dosa over into a cylindrical
shape. Similarly prepare three more dosas. Serve with sambar and chutney.
------------------
Masala Dosai


-------- ------------ --------------------------------
1/2 cup blackgram dal
2 teaspoons fenugreek
1 cup enriched long grain rice
2 tablespoons lime juice -- optional
2 cups water
Enjoy this "crepe," with potato stuffing (Masala).
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.
------------------
Masala Khichidi
Recipe By :

-------- ------------ --------------------------------
1 1/2 cups leftover green khichidi
1 tablespoon oil
1/2 teaspoon cumin & mustard seeds.
2 green chillies
1/2 tablespoon chopped coriander
1 pinch asafoetida
1/2 teaspoon chillipowder and turmeric
salt to taste
Heat oil, break chillies to big pieces. First add urad dal, then seeds
and curry leaves and chillies. Also asafoetida. Now add khichidi lemon,
a chilli powder, turmeric and salt. Mix well and cook covered for 2
minutes garnish with coriander.
Serve hot.
------------------
Masala Machchi (Spicy Fish)
Recipe By :

-------- ------------ --------------------------------
1 small onion -- peeled and coarsely
-- chopped
-- chopped, up to 3
1 1 inch cube root ginger -- peeled and coarsely
-- chopped
1 fresh chillies -- chopped and seeded
-- if liked, up to 2
1 teaspoon salt
1 450 gram fil cod or haddock
***COATING***
1 egg -- beaten
1/4 teaspoon salt
90 milliliters oil for shallow frying
Put the lemon juice, onion, garlic, ginger, green chillies, coriander
leaves at 1tsp salt into a food processor and blend until smooth.
Wash the fish gently and pat dry with absorbent paper. If you are using
frozen fish, defrost thoroughly and then dry as for fresh fish.
Cut the fish into about 1 1/2" pieces. Put a light coating of the spice
paste on all sides of each piece of fish, cover the container and leave to
marinate in a cool place for one hour or overnight in the fridge. Bring
to room temperature before cooking.
Mix the flour with the salt and chilli powder. Dust each piece of fish
lightly with this, then dip in the beaten egg. Shallow fry a single layer
over a medium heat until brown on both sides (2-3 minutes on each side).
Drain on absorbent paper. Alternatively, deep fry the fish until golden
brown and drain on absorbent paper. Serve immediately.

------------------
Masala Meatballs
Recipe By :

-------- ------------ --------------------------------
1 medium onion
1 teaspoon -- ¥
1 gram flour
1 piece ginger
salt to taste
300 gram mince
Mince or grind together onion, garlic and ginger. Grind mince. Mix together ground paste,
mince, gram flour, powdered spices and salt. Mix well and knead for a few minutes. Shape
into 8 long sausage shapes. Put each through a metal skewer. Brush well with oil. Grill
over a coal fire or place skewers over a dish in a hot oven. Turn often, brushing with more oil
if necessary. Cook till browned all over.
Makes 8
------------------
Masala Pakora
Recipe By :
Categories : Appetizers Snacks
*Indian

-------- ------------ --------------------------------
2 cups besan -- (chick pea flour)
2/3 cup yogurt
salt -- to taste
oil -- to deep fry
***Masala Spices***
3 cloves
1 cinnamon stick -- (1 inch)
Powder ingredients in the Masala spices and add this powder and rest of the ingredients to
the flour and mix well.
Heat oil in a wide skillet. When the oil is moderately hot, reduce heat to low. Add dough
balls (pakoras) and fry over low heat such that they turn light golden brown.
Serve hot with ketchup.
------------------
Masala Paratha
Recipe By :

-------- ------------ --------------------------------
1 cup wheat flour
1/2 cup any other available flour -- (rice, bajra, maize,
-- etc.)
1 onion
1 carrot
3 cabbage leaves -- (3 to 4)
1 capsicum
1 potato
4 green chillies
5 tablespoons oil
salt to taste
Finely chop all the vegetables either in a chopper or by hand in a large

plate.
You may even grate them if a chopper is not available.
Add the flours, 2 tablespoon oil, salt and knead to a very stiff dough.
Do not keep the dough for long after kneading, or it will become gooey and
soft.
This would make it difficult to roll the parathas.
Divide into 3 parts. Roll into 5" rounds.
Shallow fry on a hot griddle (tawa) on both till golden brown using the
remaining oil.
Eat hot or carry away for later, with sauce, tamarind or onion chutney.
Makes: 3 parathas
------------------
Masala Potatoes
Recipe By :

-------- ------------ --------------------------------
15 baby potatoes scraped clean and washed
1/2 teaspoon dhania powder and mango powder
3/4 teaspoon sugar -- sambhar or garam
-- masala
salt to taste
1 pinch asafoetida
1 teaspoon ginger and garlic grated
1 tablespoon oil -- up to 1 1/2
2 tablespoons curds
1 teaspoon mustard-cumin seeds
Do not peel potatoes. Once scubbed clean under running water, clean with
kitchen towel. Make vertical slits (in a X shape) down the potato
carefully.
Mix all the dry ingredients. Press mixture into the slits.
Pressure cook for 1 whistle only.

Heat oil in a kadai (pan), add mustard-cumin seeds, wait to splutter, add
ginger-garlic and potatoes, curds, chopped coriander and any left over
masala.
Cover and cook for 5 mins. or before the masala becomes too dry.
Serve hot with naan or bread or chappati.
------------------
Masala Sambar


-------- ------------ --------------------------------
1/2 cup toovar dhal -- soaked in water
cauliflower -- beans, carrots, a
-- few pieces of each
a few peas
3 tomatoes -- (to 4), cut
oil -- for frying
***FOR MASALA***
1 tablespoon channa dhal
1 tablespoon urad dhal
1 teaspoon jeera -- (cumin) seeds
1/2 teaspoon methi
1 tablespoon coconut -- grated
8 red chiles
1 tablespoon ghee
Fry in a little oil all the masala ingredients separately and grind to a rough paste. Boil the
dhal in 3 to 4 cups water. Add the cut vegetables and boil until cooked. Add the ground
masala and boil for 10 to 15 minutes. Season with mustard seeds and curry leaves.
------------------
Masala Tea (Chai)


-------- ------------ --------------------------------
6 cups cold water
1/3 cup milk -- or to taste
4 whole cloves
12 black peppercorn -- optional
12 teaspoons sugar -- or to taste
6 teaspoons leaf tea -- (heaping) -or-
9 teaspoons bags -- (orange pekoe)
Combine water and milk in a deep pan, and bring to a boil. Add the spices and sugar. Stir to
blend, and turn off the heat. Cover the pan and let the spices soak for at least 10 minutes.
Add the tea leaves or tea bags and bring the water to a second boil. Reduce heat and
simmer, covered, for 5 minutes. Uncover, check the color and taste, and if desired add
more milk and sugar. Strain the tea into a warm teapot and serve immediately. Note: This
is the way traditional spiced tea is made. You may, however, omit the milk or sugar, or both,
in which case reduce the quantity of tea to 2 heaping teaspoons or 3 tea bags.
------------------
Masala Tomatoes
Recipe By :

-------- ------------ --------------------------------
3 firm big tomatoes
1 onion chopped fine
1/2 cup carrot peeled and grated
1/4 cup coriander finely chopped
1/4 cup green chutney
freshly powdered cumin seeds -- (jeera)
salt to taste
1 cup puffed rice cleaned
Slice tomatoes into thick slices.
Arrange on the plate side by side.

Dot each slice with both the chutneys.
Sprinkle salt and jeera powder.
Sprinkle the grated carrot and then the onion on all slices.
Sprinkle the puffed rice on top.
Serve immediately.
------------------
Masala Vada
Recipe By :
*Indian

-------- ------------ --------------------------------
1 cup split Bengal gram -- (channa dal)
1/4 cup split green gram -- (moong dal)
1 stick cinnamon (2 inch)
3 cloves
1 teaspoon coriander seeds, powdered
1 teaspoon garlic
1 teaspoon chopped green chiles
salt -- to taste
oil -- to deep fry
Mix the two dals and soak for 1.5 hours.
Drain water from the soaked dals. Add salt to taste and put it in a mixture and grind into a
semi-soft paste (do not make too soft; do not add any water).
Crush cinnamon stick and cloves into powder and add to the paste. Add coriander seeds
powder, nutmeg powder, onion, garlic, ginger and green chile. Mix well. Make this dough
into small balls (roughly half the size of a golf ball) and keep aside.
In a deep skillet warm oil and deep fry the balls on low heat until brown.
Cooking time: 30 minutes (with soaking time of 1.5 hours)
Serves 4-5
------------------
Masala Wada


-------- ------------ --------------------------------
1/4 kilogram oil
2 onions
4 green chiles
1 tablespoon pepper seeds
salt -- to taste
1. Chop onions finely.
2. Grind green chiles and pepper.
3. The rest of the method is identical to that of "Wada". Add onions, green chiles and
pepper paste to the black gram dal batter.
------------------
Masale Bhath (Spicy Pulao)


-------- ------------ --------------------------------
300 grams Basmati rice
(washed and soaked for 30 minutes)
1 small piec cinnamon
4 cloves
1 cucumber
4 teaspoons ghee
few sprigs curry leaves
1 pinch asafetida
1 green chile -- slit lengthwise
salt -- to taste
ROAST the coriander seeds, cumin seeds, sesame seeds, cinnamon and cloves and grind
them to a fine powder. Slit and cut the cucumber into long pieces.
Heat three tsp. ghee in a pan and season with mustard seeds and cumin seeds. When they
crackle, add curry leaves, asafetida and green chile. Add the cucumber pieces and sauté for
five minutes. Add the rice and fry for five minutes. Heat water, double the volume of
cucumber and rice mixture and add to the rice. Also add the seasoning, salt and cashew
nuts. Bring to a boil and cook on low heat, stirring occasionally, until almost done. Pour the
remaining ghee over, cover and cook until all the water has evaporated and the rice is done.
Serve hot garnished with grated coconut and chopped coriander leaves.
------------------
Masaledar Basmati - Spiced Basmati Rice


-------- ------------ --------------------------------
2 pints water
2 ounces onion -- finely chopped
1/2 fresh hot green chili -- finely chopped
1/2 tablespoon garlic -- minced
1 pint chicken stock
Rinse rice until clean. Drain. Soak the rice in 2 pints water for 30 minutes. Drain in sieve for
20. Put oil in heavy bottomed pan over medium heat. when hot put in onion and stir-fry until
onion has slightly browned. Add rice, green chili, garlic, garam masala and salt. Stir gently
3-4 minutes until all grains are coated with oil. Pour in stock and bring to boil. Cover and
turn heat to very low and cook 25 minutes.
------------------
Masaledar Karele
Recipe By :

-------- ------------ --------------------------------
3 karele -- (bitter gourd)
2 green chillies
1/2 tomato chopped
4 tamarind pieces inch long -- (4 to 5)
2 sprigs coriander chopped -- (2 to 3)
1 tablespoon molasses or sugar
salt to taste
1 tablespoon oil
Sour buttermilk to soak karele
Slice bitter gourd into thin discs.
Soak in sour buttermilk for 4-5 hours.
Drain, wash, sprinkle liberally with salt.
Keep aside for 1 hour. Rub slices well with hand, wash and drain.
Boil in water till soft to touch, drain, wash again, drain, keep aside.
Heat oil in a heavy pan, add seeds, asafoetida, allow to splutter.
Add curry leaves, ginger, tomato, chillies, tamarinds pieces. Stir.
Mix all dry masalas in 1/2 cup water to form a paste, add to pan.
Cook till oil separates, add karele slices. Stir, add molasses.
Stir and simmer for 3-4 minutes. Garnish with chopped coriander.
Serve hot or cold with chappatis.
Making time: 25 minutes (excluding soaking time. )
Makes: 3-4 servings
Shelflife: 1 week refrigerated
Note: This method for soaking and salting of bittergourd for any recipe,
removes most of the bitter taste of the gourd.
------------------
Masaledar Macchi - Spicy Grilled Fish


-------- ------------ --------------------------------
1 1/4 pounds fish -- as small salmon,
-- trout, left whole
salt
3 tablespoons lemon -- juice
2 ounces onion -- coarsely chopped
2 cloves garlic -- coarsely chopped
1 fresh hot green chili -- sliced
1 6 oz can coconut milk -- well stirred
vegetable oil
Was and dry fish. Cut 3-4 deep diagonal slits across both sides of the fish. Rub with 1/2
teaspoon salt and 1 tablespoon lemon juice. Set aside. Combine and blend remaining
lemon juice, 1/4 teaspoon salt, onion, garlic, ginger, coriander leaves, turmeric, garam
masala and chili powder into a smooth paste.
Empty paste in shallow dish large enough to hold fish. Add coconut milk; mix. Leave for 5-
10 minutes. Meanwhile, preheat grill and oil grilling rack with vegetable oil. The rack should
be placed about 6 inches form source of heat. Lift fish out of marinade and place it in or on
rack. Grill for abut 25 minutes, turning fish every 5 minutes and basting frequently with
marinade. If you don't have a hinged rack turn only once.
If fish is browning too fast, distance it more form heat. Do not baste towards end to allow fish
to form a crust.
------------------
Masaledar Sem (Spicy Green Beans)
Recipe By :
*Indian

-------- ------------ --------------------------------
1 1/2 pounds green beans -- cut on diagonal
1 2 inch piece fresh ginger -- peel and chop
10 cloves garlic peeled
1 cup water
2 medium tomatoes*
salt to taste
freshly ground pepper to taste
3 tablespoons lemon juice -- (or to taste)
* Peeled (put tomatoes in very hot water for a few seconds, peel off the skin and finely chop.)
Put ginger and garlic into a food processor and add 1/2 cup water. Blend until fairly smooth.
Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin
seeds. Stir for half a minute. Pour in the ginger-garlic paste. Stir and cook for about two
minutes. Put in the coriander and stir a few times.
Put in the chopped tomatoes. Stir and cook for 2 minutes while mashing the tomato pieces
with the back of a slotted spoon. Put in the beans and salt and one cup of water and simmer
them. Cover, turn heat to low and cook for 8-10 minutes or until the beans are tender.
Remove the cover. Add the lemon juice and a generous amount of freshly ground pepper.
Turn up the heat and boil away the remaining liquid, stirring the beans gently as you do so.
(Serves 6)
This recipe is mostly Madhur Jaffrey's, although I don't follow it to the letter when I cook
anymore. I like to serve the beans a little crunchier than you would find in an indian home,
so I don't cook it as much in the end. It definitely warrants experimentation. This recipe is
guaranteed to spice up an ordinary meal. It also goes well with plain rice and meat or
chicken that has been prepared simply.
------------------
Masalewala Murgh - Spicy Grilled Chicken


-------- ------------ --------------------------------
1 tablespoon coarsely crushed black pepper
1 tablespoon paprika -- bright red
2 teaspoons oregano
1 clove garlic -- peeled and crushed
2 3/4 pounds jointed chicken pieces
Preheat grill and arrange grilling tray at least 5-6" for source of heat (medium-high).
Combine all ingredients for the spice paste in bowl and mix. Rub past over chicken as
evenly as possible. Arrange chicken on grilling tray in single layer with fleshier parts up and
skin down. Grill for 10-12 minutes or until brown. You may need to rearrange some of
pieces so that brown evenly. Turn and cook in the same way.
------------------
Masalewali Alu Mattar Khumben

*Indian

-------- ------------ --------------------------------
1/4 cup ghee
1 large onion -- sliced
2 pounds potatoes -- cubed
salt
1/2 cup water
2 pounds mushrooms -- halved
Heat ghee in large pot. Add onion and garlic and fry until browned. Stir in ginger and fry for
2 minutes. Add garam masala, turmeric and chile, stirring for a minute. Stir in potatoes, salt
and water. Mix well, bring to a boil and simmer for 8 to 10 minutes. Stir occasionally. Add
mushrooms and peas and stir. Cook, covered, for 5 to 8 minutes. Remove lid, raise heat
and cook until 3/4 of water has evaporated, stirring constantly. Serve with dal.
------------------
Masar Dal

*Indian

-------- ------------ --------------------------------
2 teaspoons salt
5 tablespoons ghee
6 cloves garlic
Wash lentils. Place in a deep pot with the turmeric and 5 cups of water. Bring to a bol,
stirring often. Reduce heat to medium-low and simmer for 15 to 20 minutes. Turn off heat
and beat lentils with a wire whisk to smooth the puree. Stir in the salt. When ready to
serve, simmer the puree until piping hot. Heat the ghee in a skillet. When hot, add garlic
slices and fry until they start to turn brown. Pour this over the lentil puree. Stir to mix and
serve.
------------------

Masar Dal - Julie Sahni


-------- ------------ --------------------------------
2 teaspoons salt
5 tablespoons ghee
Wash lentils. Place in a deep pot with the turmeric and 5 cups of water. Bring to a bol,
stirring often. Reduce heat to medium-low and simmer for 15 to 20 minutes. Turn off heat
and beat lentils with a wire whisk to smooth the puree. Stir in the salt.
When ready to serve, simmer the puree until piping hot. Heat the ghee in a skillet. When
hot, add garlic slices and fry till they start to turn brown. Pour this over the lentil puree.
Stir to mix and serve.
------------------
Mashli Ghashi
Recipe By :

-------- ------------ --------------------------------
1 1/2 pounds steaks of salmon -- monk fish or shark
1 teaspoon salt
2 floz coconut -- vegetable or corn
-- oil
6 ounces onion -- finely chopped
5 large or 8 small cloves garlic -- peeled and crushed
1/2 teaspoon chilli powder -- up to 1
2 ounces coconut milk powder
8 floz hot water
1 teaspoon tamarind concentrate or 1 1/2tbsp lime
-- juice
Remove the scales from the fish, but leave the skin on. Halve the steaks
lengthways and lay them on a large plate in a single layer. Sprinkle half
the salt on the steaks and set aside for 20 minutes.
Heat the oil over a medium heat in a wide, shallow pan large enough to
hold the fish in a single layer. Add the onions and fry until they are a
pale golden colour, 8-9 minutes. Stir frequently.
Add the garlic and fry for 30 seconds. Add the coriander and fry for 1
minute, stirring constantly. Stir in the chilli powder and turmeric.
Blend the coconut milk powder with the hot water and add it to the spices.
Add the tamarind or lime juice, and remaining salt and simmer gently for
2-3 minutes or until tamarind has dissolved.
Arrange the fish in the pan in a single layer. Cover and simmer for 5
minutes. Turn the fish over, re-cover and simmer for a further 5 minutes.
Remove from the heat and serve with plain boiled rice, mung bean usal and
a carrot salad.
------------------
Masoor Biryani
Recipe By :

-------- ------------ --------------------------------
3/4 cup whole masoor
2 cups uncooked rice
3 slices onion
1 chopped onion
2 chopped tomatoes
5 tablespoons ghee
salt to taste
***paste***
4 cloves garlic
7 red chillies
4 teaspoons khas-khas
1 small piec ginger
Soak the masoor in water for atleast 6 hours
Boil the rice, each grain of the cooked rice should be separate.
Deep fry the slice onion in ghee to a golden brown colour.
Heat three tablespoon of ghee in a vessel and fry the chopped onion for a little time. Add the
paste and fry for a few minutes. Add the tomatoes and fry again for two minutes.
Warm the saffron in a small vessel. Add one teaspoon of milk and rub in until the saffron
dissolves.
To the cooked rice, add the saffron, fried onions, salt and mix well.
In a large baking bowl put two tablespoon of ghee at the bottom. Make four layers by
spreading one third of the rice and then spreading half of the masoor. Next spreading a
further 1/3 of the rice and finally spreading the remaining masoor and rice.
Cover and bake it in hot oven at 450 degree F for 20 minutes.
Empty the bowl upside down on a big serving plate just before serving. Serve hot.
------------------
Masoor Dahl Soup (Lentil Soup)
Recipe By :
Categories : Vegetarian Soups And Stews
*Indian

-------- ------------ --------------------------------
10 peppercorns -- black
1 onion -- small and chopped
3/4 cup lentils
1 teaspoon salt
Boil 2 1/2 cups water in a saucepan. Add turmeric, garlic, peppercorns, onion, lentils and 1
tsp salt. Bring to a boil again. Turn heat to medium-low and simmer until lentils are cooked
and most of the water had dried up (about 20 minutes).
Mash or grind lentils completely using a little water if necessary.

Return lentils to saucepan. Pour in 6 cups water and bring to a boil. Turn heat on to
medium-low and simmer 10 to 15 minutes.
Add lemon juice and salt to taste.
This soup can be eaten as is or with boiled rice.
------------------
Masoor Dal


-------- ------------ --------------------------------
1 cup masoor dal
1 onion
1 piece fresh ginger -- (1 inch)
3 1/2 cups water
1 pinch turmeric
2 cloves garlic
2 tablespoons ghee
Wash the dal well and drain. Boil the water and add the dal, salt, pepper, turmeric, finely
chopped ginger, and garlic. Cover the pot and simmer for 20 minutes.
When done, heat the ghee add the cumin. Fry till golden brown and add thinly sliced onions.
Fry till crisp and brown. May add paprika and finely chopped tomatoes to the above for
color. Pour over the dal and serve.
------------------
Masoor Dal - Indian Lentils
Recipe By :
*Indian

-------- ------------ --------------------------------
2 cloves garlic -- thinly sliced
1/4 cup ghee or oil
1 tablespoon ground chile
4 cardamom pods
4 cloves
2 tomatoes
Wash the lentils well with plenty of water, put into a saucepan with enough water to cover.
Bring to the boil and boil gently until the lentils are soft. Meanwhile, heat the ghee or oil in a
frying pan and fry the onion and garlic. When the onion softens, add the coriander, cumin,
turmeric, and chile, mixing well. Cook for two minutes, then add the cardamoms, cloves, and
cinnamon. Now add the lentils together with any liquid they have been cooking in and stir
rapidly to ensure the spices mix in well. Add a little more water if necessary. (This dish
should be fairly liquid.) Add the salt and continue to cook for a further 5 minutes. Blend the
coconut with 2/3 cup water in a blender and add to the pan. Chop the tomatoes into quarters
and add to the dal just before serving.
------------------
Masoor Or Arhar Dal With Vegetables
Recipe By :
Categories : Vegetables Dals
*Indian

-------- ------------ --------------------------------
2 cups masoor or arhar -- (toovar) dal (hulled
-- and split)
2 teaspoons salt
***ANY ONE OF THE FOLLOWING VEGETABLES***
3 medium zucchini -- sliced
OR 2 medium yellow squash -- sliced
OR 1/2 pound mushrooms -- sliced
OR 1 medium-sized eggplant -- cut int 3/4 inch
-- cubes
OR 1 medium onion -- cut in half, sliced
-- and sauteed for 5
-- minutes in 2
1 tablespoons oil
1/2 teaspoon sugar
1 whole dried hot peppers -- up to 3
Clean and wash dal. Put dal in a 4-quart heavy-bottomed pot with 6 cups of water and bring
to a boil. If there is any scum, remove it with a spoon. Add the turmeric and cilantro and
cover. Lower heat and simmer gently until tender, about 1 1/2 hours, stirring every 15
minutes or so. Add the salt, the vegetables you are using, tamarind paste, and sugar. Cook
another 15 minutes or until vegetable is tender.
In a skillet, heat the 3 tablespoons oil over medium-high heat. When hot, put in the
peppercorns, cumin seeds, mustard seeds, fenugreek seeds, and the red peppers. When
the mustard seed begin to pop and the fenugreek and red pepper darken (this should take
just a few seconds), pour the contents of skillet into the pot containing dal and vegetables.
Stir. Cover again and turn off heat.
serves 6-8
------------------
Masoor Shorba (Soup)
Recipe By :

-------- ------------ --------------------------------
3/4 cup masoor dal -- (washed)
3 onions -- sliced
3 tomatoes
2 teaspoons oil
salt -- to taste
lemon juice
***FOR GARNISH***
1 tablespoon boiled rice

1. Heat the oil and fry the onions for 1 minute. Add the garlic and chile powder and fry again
for 1/2 minute.
2. Add 6 cups of water, the tomatoes, masoor dal and salt and cook in a pressure cooker
until the first whistle.
3. When cooked, blend in a mixer.
4. Boil for 5 minutes.
Serve hot with lemon juice and garnished with boiled rice.
------------------
Masoor Veg Curry
Recipe By :

-------- ------------ --------------------------------
1 1/2 cups mixed boiled vegetables -- (french beans,
-- carrots green peas,
-- potatoes)
1 chopped onion
2 teaspoons amchur powder
1 chopped tomato
3 tablespoons ghee
salt to taste
to be ground into a paste
6 clovesgarlic
6 green chillies
1 millilite ginger -- ¥
Cook the dal separately with 2 teacups of water. Heat 1 1/2 tablespoons of ghee, add the
onion and cumin seeds and fry for at least 2 minutes.
Add the cooked dal, boiled vegetables, amchur powder, tomato, turmeric powder, paste and
salt and boil for a few minutes. Just before serving, heat the remaining ghee and the chilli
powder and pour immediately over the dal mixture. Serve hot.
------------------
Masur Dal (Lentils)
Recipe By :
*Indian

-------- ------------ --------------------------------
1 cup dal -- (moong - yellow, or
-- masur - pink)
3 1/2 cups water
to taste salt
to taste pepper
2 cloves garlic
1 1" piece ginger
1 small onion
2 tablespoons ghee -- (can be replaced by
-- butter), up to 3
Wash the dal and drain it. Boil water and add the dal, salt, pepper, turmeric, finely chopped
ginger, and garlic. Cover the pot and simmer for 20 minutes.
When done, heat the ghee, add the cumin and fry until golden brown. Add thinly sliced
onions. Fry until crisp and brown. You may add paprika and finely chopped tomatoes to the
above for color (Pour over the dal and serve).
------------------
Matar Chakhakri
Recipe By :

-------- ------------ --------------------------------
1 cup maida
2 tablespoons oil
a little salt
filling
1 1/2 cups shelled peas -- boiled and mashed
75 grams cheese -- grated salt
Mix maida, 2 tbsp oil, salt and water to make a pliable dough. Mix the filling ingredients
except salt together well. Taste and adjust salt.
Roll out the maida thinly into a rectangular shape. Spread the filling leaving about 1/4"
border all around. Pat the filling so that it settles. Roll it tight, seal the open long edge using
a little water. Cut into 1 cm slices.
Take each slice and press gently between your palms and deep fry in hot oil till light brown.
Serve with tomato ketchup.
------------------
Matar Makhani (Green Peas In Creamy Sauce)
Recipe By : Madhur Jaffrey's Quick & Easy Indian Cooking

*Indian

-------- ------------ --------------------------------
1/4 teaspoon sugar
3/4 teaspoon salt
6 ounces cream
2 packages frozen peas -- (10 oz), defrost &
-- drain
Combine sugar, ground cumin, garam masala, salt, chili powder and tomato puree. Slowly
ad 2 tablespoons water; mix. Add cream slowly and mix. Put in lemon juice, coriander leaf
and green chili; mix and set aside.
Put oil in large frying pan and set over medium-high heat.
When hot, put in cumin and mustard seeds. As soon as mustard seeds pop put in peas. Sir-
fry peas 30 seconds.
Put in cream sauce. Cook on high for 1-2 minutes or until souse is thick, stirring gently as
you do so.
------------------
Matar Paneer

-------- ------------ --------------------------------
2 cups green peas -- (matar)
2 cups paneer pieces -- 1" long x 1/2" wide
-- and thick
1 1/2 cups water
1/4 cup half and half cream
1 teaspoon sugar
1/4 cup oil
salt -- to taste
***SET 1***
4 cloves
6 black peppercorns
1 cardamom
Heat ingredients of set 1 in a skillet for five minutes on medium heat, remove from heat, let
cool and make into a fine powder.
Heat oil in a skillet and when oil is hot add ginger, garlic, turmeric, salt, chile powder, crushed
onion, above powder and sugar. Fry on medium heat until onion turns pale brown.
To the skillet add mattar and chopped tomato and fry for three minutes on high heat.
Reduce heat to medium, add water, stir and cover.
Cook until the water content has reduced by half and now add paneer pieces, cream and stir
well. Cook further for five minutes.
Goes well with rice, paratha, puri.

------------------
Matar Paneer (Peas With Paneer)
Recipe By : World-of-the-East Vegetarian Cooking - by Madhur Jaffrey

Categories : Tamarind Vegetarian
Dressings *Indian

-------- ------------ --------------------------------
1 1 inch cube fresh ginger
-- peeled and chopped
paneer -- (see recipe),
-- plus...
2 cups whey -- (from paneer)
- or-
8 ounces -tofu -- and water
1 whole dried hot red pepper
3 medium tomatoes -- peeled and minced
1 teaspoon salt
1 1/2 cups shelled fresh peas -- -or-
10 ounces -defrosted frozen peas
This Punjabi dish, with some variation in spices, is eaten over all of northern India. Paneer
is a fresh milk cheese with an interesting, slightly chewy consistency. It's easy to make, but
requires planning ahead. You can substitute a diced 6- or 8-ounce cake of pressed tofu for it
in this recipe. DIRECTIONS: Put the chopped onion and ginger into the container of an
electric blender or food processor along with 1/3 cup water and blend until you have a
smooth paste. Leave paste in the blender container. Heat the oil in a heavy, 10-inch-wide
pot (preferably teflon-lined) over a medium flame. When hot, put in the pieces of paneer (or
tofu) in a single layer and fry them until they are golden brown on all sides. This happens
pretty fast. With a slotted spoon, remove fried paneer to a plate. Put the dried red pepper
into the same oil. Within 2 seconds, turn the pepper over so that it browns on both sides.
Now put in the contents of the blender (keep your face averted as the paste might splatter).
Fry, stirring constantly, for 10-12 minutes, or until paste turns light brown. Add the coriander
and turmeric and fry, stirring, for another minute. Put in the minced tomatoes. Stir and fry for
another 3 to 4 minutes or until tomatoes turn a dark reddish brown. Now pour in 2 cups of
the whey (or water if you're using tofu). Add the salt and the black pepper. Mix well and
bring to a boil. Cover, lower heat, and simmer gently for 10 minutes. Lift cover and put in
the paneer pieces and the peas. Cover and simmer for 10 minutes or until peas are cooked.
------------------
Mathura Ke Dubkiwale Aloo (Potato Curry)

-------- ------------ --------------------------------
6 boiled potatoes
1/2 teaspoon dry ginger powder
1 teaspoon mango powder -- (amchur)
2 teaspoons sugar
oil
salt -- to taste
A recipe from Uttar Pradesh.
Peel and cube the potatoes. Mash them slightly. Keep aside. Heat 4 tbsps oil. Add
asafetida and cumin seeds. When they pop, add the mashed potatoes, turmeric, ginger,
mango powder, sugar and salt. Add water to make into a thin gravy. Remove from the fire.
Heat 1 tbsp oil. When it is hot, pour it over the potatoes and immediately sprinkle with chilli
powder and coriander leaves. Serve with puris.
------------------
Matri
Recipe By :

-------- ------------ --------------------------------
1 cup plain flour
salt to taste
2 pinches baking soda -- up to 3
warm water for kneading
oil for deep frying
Mix all ingredients, except oil for deep frying and water. Add water little by little kneading into
a pliable dough. Cover and keep for 15 minutes. Break into small portions, roll in 1" wide
rounds. Keep a little thicker than puris. Prick with a fork. Place on a clean spread out cloth.
Finish for all dough. Heat oil in a frying pan, add some matri at a time. Fry till lightly golden,
flip side and repeat. Drain and cool to allow to become crisp. Store in an airtight container.
Western India
------------------
Mattar Paneer
Recipe By :

-------- ------------ --------------------------------
2 cups green peas -- (matar)
2 cups paneer pieces
1 1/2 cups water
1/4 cup half and half cream
1 teaspoon sugar
1/4 cup oil
1/4 cup coriander leaves, chopped
salt -- to taste
***SET 1***
4 cloves
6 black peppercorns
1 cardamom
Heat ingredients of set 1 in a skillet for five minutes on medium heat, remove from heat, let
cool and make into a fine powder.
Heat oil in a skillet and when oil is hot add ginger, garlic, turmeric, salt, chile powder, crushed
onion, above powder and sugar. Fry on medium heat until onion turns pale brown.
To the skillet add mattar and chopped tomato and fry for three minutes on high heat.
Reduce heat to medium, add water, stir and cover.
Cook until the water content has reduced by half and now add paneer pieces, cream and stir
well. Cook further for five minutes.
Goes well with rice, paratha, puri.
------------------
Mattar Paneer (Peas With Paneer)


-------- ------------ --------------------------------
1 piece fresh ginger -- (1 inch), peeled and
-- chopped
paneer -- (see recipe) plus -
2 cups whey -- (from paneer) OR
8 ounces tofu and water
1 whole dried hot red pepper
3 medium tomatoes -- peeled and minced
1 tablespoon salt
1 1/2 cups shelled fresh peas -- (or)
10 ounces frozen peas -- defrosted
This Punjabi dish, with some variation in spices, is eaten over all of northern India. Paneer is
a fresh milk cheese with an interesting, slightly chewy consistency. It's easy to make, but
requires planning ahead. You can substitute a diced 6- or 8-ounce cake of pressed tofu for it
in this recipe.
Put the chopped onion and ginger into the container of an electric blender or food processor
along with 1/3 cup water and blend until you have a smooth paste. Leave paste in the
blender container.
Heat the oil in a heavy, 10-inch-wide pot (preferably Teflon-lined) over a medium flame.
When hot, put in the pieces of paneer (or tofu) in a single layer and fry them until they are
golden brown on all sides. This happens pretty fast. With a slotted spoon, remove fried
paneer to a plate. Put the dried red pepper into the same oil. Within 2 seconds, turn the
pepper over so that it browns on both sides. Now put in the contents of the blender (keep
your face averted as the paste might splatter). Fry, stirring constantly, for 10-12 minutes, or
until paste turns light brown. Add the coriander and turmeric and fry, stirring, for another
minute. Put in the minced tomatoes. Stir and fry for another 3 to 4 minutes or until tomatoes
turn a dark reddish brown. Now pour in 2 cups of the whey (or water if you're using tofu).
Add the salt and the black pepper. Mix well and bring to a boil. Cover, lower heat, and
simmer gently for 10 minutes. Lift cover and put in the paneer pieces and the peas. Cover
and simmer for 10 minutes or until peas are cooked.
------------------
Mattar Pullao

Categories : Rice Peas
*Indian

-------- ------------ --------------------------------
3/4 medium onion -- peeled and chopped
1/2 cinnamon stick -- broken up
1 1/4" pc fresh ginger root -- peeled and chopped
1/4 teaspoon ground chile
1 pinch turmeric
7/8 cup long-grain white rice
1/2 cup green peas -- defrosted if frozen
1 tablespoon butter
Heat oil in large saucepan over medium-low heat. When hot, add 2/3 of the chopped onion,
cinnamon, ginger, chile, turmeric and cumin seeds. Cook for 10 minutes, stirring
occasionally.
Carefully add 1/2 cup water and bring to boil. Add rice, lower heat, cover and simmer for 15
minutes, or until rice is fluffy.
Add peas, stir well, cover, and cook for a further 10 minutes.
Meanwhile, melt the butter in a pan over medium heat. Add the remaining chopped onion
and cook, stirring frequently, until onion is brown and crisp.
Spread hot onion and butter over pilaf to serve.

Notes: I adapted this recipe from Ishmael Merchant's new cookbook "Passionate Cuisine". I
scaled it down from a party-size recipe to one for two people. This is an excellent side-dish
for various Indian chicken dishes or as a main course vegetarian dish.
------------------
Matter Paneer (Paneer With Peas)
Recipe By :
Categories : Peas Curry
*Indian

-------- ------------ --------------------------------
8 ounces paneer cubes
1 1/2 pounds peas -- (frozen or if they
-- are fresh, get the
1 small -- sweet variety)
3 tablespoons mix of ghee and oil
3 tablespoons fresh garlic paste
3 tablespoons fresh ginger paste
salt -- to taste
1 1/2 teaspoons jeera powder -- (cumin)
1 teaspoon turmeric
1 teaspoon jeera seeds -- (cumin)
2 fresh chiles -- optional
1 cup canned tomatoes -- (or), finely chopped
2 small stic cinnamon -- optional
1/4 cup fresh chopped coriander -- to garnish
oil -- to deep fry
Cut the paneer into small cubes and fry on medium heat until they turn a nice golden color.
Drain on kitchen paper and set aside. Taking a heavy saucepan add the ghee/oil and gently
heat add the sticks of cinnamon to the ghee when hot add the cumin seeds and let them pop
now add the ginger, garlic and onions. Sauté on medium heat until they are soft now add the
chile powder, garam masala, turmeric powder, salt, jeera powder, tomatoes, tomato puree
and the fresh chiles. Now really let this mixture cook until all the ingredients have blended
together into a runny paste. Now add the peas and let it simmer, if you find that there is not
enough gravy you can add a little bit more water or some tomato juice from tinned tomatoes.
Once the peas are cooked in the gravy add the fried paneer cubes and little them simmer for
a further 5 to 6 minutes. Garnish with the fresh coriander and serve hot with naan bread or
parathas.
------------------
Mava Burfi
Recipe By :

-------- ------------ --------------------------------
500 gram khoya
300 gram powdered sugar
2 sheets silver foil -- (edible)
Mash khoya . Mix in tne sugar. Put into a heavy saucepan.
Cook on slow flame, stirring continuously.
Cook till the mixture is a very soft lump.*
Place on a working board and roll with a rolling pin to 1/2 inch
thickness.
Cool a little. Spread on the working board silver foil carefully and
evenly. Make incisions with knife to cut in the desired size and shape.
Note: Burfi is usually cut into 1 1/2 inch squares.
Variation:
To make chocolate mava burfi: Follow till * as above. Divide the mixture
in two parts 1/3 and 2/3
In the smaller part mix 1 tablespoon cocoa powder and 1/2 teaspoon
chocolate colour.
Roll both parts separately. Place the chocolate on the mava layer. Roll
lightly.
Continue as for mavaburfee.
Serves: 25 helpings
Time required:1/2 hr.
Shelf life: 10 days

------------------
Maya's Potatoes
Recipe By :
*Indian

-------- ------------ --------------------------------
8 medium potatoes
oil for deep frying
1 onion -- coarsely chopped
4 garlic cloves -- pressed
6 tablespoons oil
1 pinch asafetida
7 fenugreek seeds
1/4 teaspoon black onion seeds
1 bay leaf
3 dried red peppers
1 pinch sugar
Boil potatoes at least 2 hours ahead. Leave to cool. Just before cooking the dish, cube
them into bite-sized pieces.
Heat oil over a medium flame. Fry potatoes in small batches till golden brown on all sides.
Drain and set aside. Save some of the oil for later use.
Blend onion and garlic with 3 tb water. Heat 6 tb oil in large pot. When very hot, add
asafetida, fenugreek, fennel, onion, and mustard seeds and bay leaf and red pepper in quick
succession. Fry 20 seconds till bay leaf darkens. Add paste from the blender and turmeric.
Fry, stirring for 5 minutes. Add tomatoes and sugar. Gently stir in 2 c water, salt and
potatoes. Bring to a boil. Cover and simer for 10 minutes. Turn each potato over and
simmer another 10 minutes. Serve hot.
Madhur Jaffrey, "An Invitation to Indian Cooking"
------------------

Meat Beli Ram
Recipe By :
Categories : Meat Curry
Lamb *Indian

-------- ------------ --------------------------------
1 kilogram shoulder of kid/lamb -- deboned and cut
-- into 4 cm cubes
15 grams coriander seeds -- coarsely powdered
2 1/2 cups curd -- whisked (625 ml)
500 gram onions -- sliced
45 grams garlic -- chopped fine
10 green cardamom
5 cloves
4 cm cinnamon
2 teaspoons Kashmiri deghi mirch powder
salt to taste
MIX all the ingredients for the marinade in a large bowl, evenly rub the meat cubes with this
marinade and keep aside for two hours. Heat ghee in a pan, add coriander seeds and stir
over medium heat until they begin to pop. Add the meat, along with the marinade, increase
the heat and stir-fry until the liquid comes to a boil. Lower the heat, cover and simmer,
stirring at regular intervals, until the meat is almost cooked. Uncover, increase to medium
heat, and stir-fry until specks of fat appear on the surface, the meat is cooked and the gravy
is of ketchup consistency. Remove and adjust the seasoning
To serve: Remove to a serving dish, garnish with coriander leaves and serve with bread of
your choice.
------------------
NOTES : Boneless lamb, garnished with yogurt cheese-filled bouchee
Meat Kofta Curry
Recipe By :
Categories : Koftas *Indian
-------- ------------ --------------------------------
***FOR KOFTAS***
1 kilogram chopped meat
1 chopped onion
2 green chiles -- up to 3
1 tablespoon black cardamom seeds -- crushed
3 tablespoons chana flour
1 egg
oil for frying
salt to taste
***FOR GRAVY***
3 chopped onions
2 pieces ginger
8 garlic flakes
3 tomatoes -- (puree)
1 teaspoon turmeric
2 teaspoons oil or ghee
Put all the kofta ingredients except the egg in a blender and make a smooth paste. To this
paste, add the egg, mix well, form kofta balls of 11/2" diameter and deep fry until golden
brown. Set aside. Blend the onions, ginger, garlic to a smooth paste and keep aside Heat
oil or ghee in a heavy bottomed pan, add the above paste and stir until it browns. Add
tomato puree, turmeric, red chiles, coriander powder, salt and fry until the oil gets separated.
Add 3 glasses of water and when the gravy starts boiling, turn heat to medium. Introduce
koftas one by one and simmer with half covered lid for about 20 minutes. Sprinkle garam
masala and coriander leaves on the top before serving.
------------------
Meat Madras
Recipe By :

-------- ------------ --------------------------------
2 medium onions -- coarsely chopped
-- chopped
-- chopped, up to 4
2 large clov garlic -- peeled and crushed
1 fresh green chillies -- sliced lengthways,
-- up to 2
1 small can tomatoes
1 kilogram leg or shoulder of lamb -- fat removed and cut
-- into 1.25 inch
cubes
Heat 3 tbsp oil from the specified amount over medium heat and fry the
onions , coarsely chopped ginger, garlic and red chillies until the onions
begin to brown slightly (8-9 minutes), stirring frequently. Remove from
heat and allow to cool.
Meanwhile, heat the remaining oil over a medium heat and fry the fresh
garlic and green chillies until the garlic is lightly browned. Add half
the tomatoes , along with the juice, stir and cook for 1-2 minutes.
Add the cumin, coriander, chilli powder and turmeric, adjust heat to low
and cook for 4-5 mins, stirring frequently. Add the meat and adjust heat
to medium high. Stir and fry until meat changes colour (5-6 mins).
Add water, bring to the boil, cover and simmer for 30 minutes. Meanwhile,
place the fried onions etc in an electric blender or food processor and
add the remaining tomatoes. Blend until smooth and add this to the meat -
bring to the boil, add salt and mix well. Cover the pan and simmer for a
further 35-40 minutes, or until the meat is tender.
Stir in the garam masala and coriander leaves and remove from heat. Serve
with plain boiled rice or any Indian bread. Suitable for home freezing.
Watchpoint: Meat madras is meant to be hot. If you do not like it hot

omit the chilli powder and de-seed the green chillies.
------------------

Meat Maharaja
Recipe By :

-------- ------------ --------------------------------
-- chopped
-- chopped, up to 6
1 fresh green chilli -- seeded and chopped
1 dried red chillies -- chopped, up to 2
1 125 gram thi set natural yoghurt
***MIX TOGETHER IN A SMALL BOWL***
2 tablespoons white poppy seeds ground in a coffee
-- grinder
1 kilogram leg of lamb -- cut into 1 inch
-- cubes
25 grams unsalted pistachio nuts -- lightly crushed
Melt half the ghee over a medium heat and fry the onion, ginger, garlic,
green and red chillies until the onions are just soft, 3-4 minutes.
Remove from the heat and allow to cool slightly.
Put the yoghurt into an electric blender or food processor, add the onion
mixture and blend to a puree. Keep aside.
Heat the remaining ghee or butter over a low heat (do not overheat ghee)
and add the black cumin seeds, followed by the spice mixture and the
ground poppy seeds. Stir and fry for 1 minute.
Add the meat, adjust heat to medium high, stir and fry until meat changes
colour, 4-5 minutes. Cover the pan and let the meat cook in its own juice
for 15 minutes. Stir occasionally during this time.
Add the blended ingredients and mix thoroughly. Rinse out blender
container with 175ml of warm water and add this to the meat. Stir with
the salt and bring the liquid to the boil, cover the pan and simmer until
the meat is tender. Stir occasionally during the first half of the
cooking time, but more frequently towards the end to ensure that the
thickened sauce does not stick to the bottom of the pan.
Stir in the ground almonds and half the coriander leaves, cook uncovered
for 2-3 minutes.
Remove the pan from the heat and add the lemon juice, mix well. Garnish
with the remaining coriander leaves and sprinkle the crushed pistachio
nuts on top. Serve with rice and aubergine raita.
------------------
Medan Sling
Recipe By :

-------- ------------ --------------------------------
100 milliliter pineapple juice
100 milliliter orange juice
a dash of fresh lime juice
ice cubes as required
1 pineapple shell -- (or a pineapple
-- halved and the
-- flesh scooped out)
50 milliliters white rum
BLEND pineapple juice, orange juice and fresh lime juice on ice. Pour into pineapple shell.
Float white rum on top.
Serve with a straw.
------------------
Medhu Vada
Recipe By :

-------- ------------ --------------------------------
4 cups urad dal
1 cup ordinary rice
1 tablespoon coconut grated coarsely
8 whole pepper corns -- (8 to 10)
salt to taste
oil to deep fry
Wash and soak dal and rice together in plenty of water overnight.
Drain, grind to a soft batter, a fine grain should be felt in it.
Do not make the batter thin. It should be thick enough to shape vadas.
Add all ingredients and beat well with hand to incorporate air.
Heat oil, wet palm and take an idli sized lump on fingers palm side up.
Make a hole in the middle with thumb.
Slip gently into hot oil, repeat for more.
Or use a medhu vada press.
Fry 5-6 at a time on medium flame.
Drain, serve hot with chutney and sambar, or accompany with idli.
Making time: 1 hour (excluding soaking & grinding time)
Makes: 35-40 vadas.
Shelflife: To store batter for 2 days, refrigerate without adding any

other ingredients. Add just before making, and continue as above.
------------------
Meen Moilee - Fish In Fragrant Coconut Milk
Recipe By :

-------- ------------ --------------------------------
4 pounds white-fleshed fish -- like monkfish,
-- halibut, or cod,
-- filleted and cut
-- into 1 inch cubes
1 teaspoon turmeric
salt
1 lime -- juiced
***FOR THE SAUCE***
peanut oil -- for frying
2 green chiles -- seeded
1 1 inch piece ginger -- peeled and thinly
-- sliced
5 cloves garlic -- peeled and crushed*
1/2 medium white onion -- thinly sliced
2 fresh curry leaves -- up to 3
1 14 oz can coconut milk -- solids separated
-- from the liquid
salt
1 tomato -- quartered, plus 1
-- tomato sliced
-- thinly, for garnish
cooked rice -- as an accompaniment
* do not chop, crushing gives the curry better flavor
Rinse the diced fish chunks in water. Drain off the excess water and place the fish in a bowl.
Add turmeric powder and a large pinch of salt. Add lime juice and mix. Cover and
refrigerate for 25 minutes.
Heat the oil in a deep saucepan over a medium gas flame until seriously hot, but not burning.
Add the chiles, ginger, garlic, onion, and curry leaves to the oil. The curry leaves must be
added in at the beginning, so the flavors can infuse with the other ingredients. Stir lightly
until onions are transparent. Add 1/2 teaspoon of turmeric powder, and stir.
Add enough liquid coconut milk to cover the ingredients in the pan. Do not add the thick
coconut milk yet, as it will curdle. Add the fish and a pinch of salt. Bring to the boil, reduce
heat, and simmer for 6 to 7 minutes until cooked. Add the quartered tomato and the thick
coconut milk. Garnish with sliced tomatoes and serve with boiled or steamed white rice.
Yield: 4 servings Prep Time: 30 minutes Cook Time: 15 minutes
Recipe courtesy M. A. Rasheed
------------------
Meetha Kaddoo (Braised Butternut Squash With Jaggery)

Recipe By : "Classic Indian Vegetarian and Grain Cooking", Julie Sahni
Categories : Vegetarian Curry
*Indian

-------- ------------ --------------------------------
1 squash -- butternut
3 tablespoons oil
1/2 teaspoon hing (asafetida)
salt -- kosher, to taste
3 tablespoons jaggery (brown sugar) -- powdered
Place the squash on the side on a cutting board. Using a sharp knife, cut its stem end off,
then halve it (if necessary use a mallet to force the blade of the knife into the squash).
Scoop out the seeds and fibers from each squash half, the scrape the flesh to remove
clinging fibers. Cut each half into 1 1/2 inch wedges and peel the hard skin off. Cut the meat
into 1 1/2 inch pieces and set aside. Measure out the spices and place them right next to
the stove in separate piles. Heat the oil in a large skillet over medium-high heat until very
hot.
Add the fenugreek seeds and fry until they turn dark brown (about 10 seconds) add the
asafetida, coriander, and pepper. Stir once and immediately add the squash. Stir rapidly to
distribute the spices (about 3 to 4 minutes). Sprinkle on salt to taste; stir. Lower the heat
and cook, covered, until the squash is cooked but still holding its shape (about 15 minutes).
Uncover and sprinkle on the mango powder. Reduce the heat to medium and turn-fry for 2
minutes. Add the jaggery and cook until it melts and coats the vegetables (3-4 minutes).
Serve warm, at room temperature, or cold.
------------------
Meetha Pullao - Sweet Yellow Rice
Recipe By : Madhur Jaffrey's Indian Cooking (modification)


-------- ------------ --------------------------------
1/4 cup warm milk
1 pint basmati rice -- washed and dried
3/4 quart water
4 ounces ghee -- (or butter)
8 cardamom pods
2 sticks cinnamon
1 teaspoon salt
7 ounces sugar -- to taste
1 ounce blanched slivered almonds
Lightly roast the saffron in frying pan until it turns a few shades darker. Put saffron in warm
milk, set for 3 hours. Process the rice, soak 15 min/drain 20. Put the ghee in a wide heavy
pan and set over medium heat. When hot put in the cardamom and cinnamon; stir a second,
add the rice.
Saute the rice for about 3 minutes. Add water and salt. Turn the heat back to medium,
Gently stir and cook the rice until water is absorbed. Put in the saffron milk, almonds,
sultanas and sugar. Cover and steam on low 30 minutes. Remove, remove the cardamom
and cinnamon before serving.
------------------
Meethe Shaftaloo Ki Chutni (Sweet Peach Chutney)
Recipe By :

-------- ------------ --------------------------------
10 pounds firm ripe peaches
2 cinnamon sticks
1 cup dry sherry
6 cardmom pods
1 pound sugar
3/4 cup raisins
1/2 cup lemn juice
1 teaspoon almond extract
Bring a large saucepan of water to a boil and remove it from the heat. Drop in 8 to 12
peaches and leave for 1 minute. Remove one peach at time, peel off skin, and set aside.
Then halve and pit each peach and chop the flesh. Repeat with the remaining peaches.
Combine the peaches, cinnamon, sherry, cardamom pods, sugar, raisins, lemon juice, and
almond extract in a large nonreactive saucepan. Bring the mixture to a boil, stirring
frequently. Reduce the heat and simmer uncovererd over medium-low heat for 2 hours, or
until the mixture becomes very thick, stirring frequently. Keep the heat as low as possible to
prevent burning. When the chutney is cool enough, transfer it to a clean, dry glass or
ceramic jars and cover with nonreactive airtight lids. Store in the refrigerator.
I process this in jars for 10 minutes, then no need to refrigerate.

------------------
Meethi Golian
Recipe By :

-------- ------------ --------------------------------
100 gram cornstarch
50 grams sugar
1 banana
1 apple)
oil for deep frying
200 milliliter condensed milk
100 milliliter fresh cream -- beaten
30 milliliters peach schnapps
a few plums -- stoned and sliced
-- for garnishing
MIX the cornstarch, sugar and enough water to obtain a thick batter. Peel the banana and
apple and scoop out even sized balls.
Heat oil in a kadai. Dip the fruits in the batter and deep fry until light brown.
Heat the condensed milk and cool it. Mix in the fresh cream and peach schnapps.
Line a glass bowl with banana leaf triangles and pour the condensed milk mixture into it. Put
the deep fried fruit balls in it. Garnish with plum
slices.
------------------
NOTES : Deep fried fruit balls in condensed milk
Mellagu Broccoli (Mezhakku Purattiyathu)
Recipe By :
*Indian
-------- ------------ --------------------------------
800 gram broccoli
salt to taste
1 teaspoon urad dal -- washed
4 whole red chiles -- cut into pieces
60 grams shallots -- (Madras or red
-- onions), sliced
100 gram tender raw cashew nuts
12 grams black pepper-freshly ground
24 curry leaves
45 grams sun dried tomatoes -- cut into strips
REMOVE the stems of the broccoli and cut into flowerets. Reserve in salted lukewarm water
for five minutes. Drain and blanch in salted boiling water for two minutes. Drain and refresh
in iced water and drain again.
Peel the tender cashew nuts, halve and soak them in water for 10 minutes. Drain.
Heat oil in a pan and season with mustard seeds. When they splutter, add urad dal. Stir
until light golden. Add red chiles and stir until they begin to change color. Add shallots and
sauté until translucent and glossy. Add the chopped tomatoes and stir-fry until the oil floats
on top. Dissolve coriander powder and turmeric powder in two tbsp. water and add to the
pan. Stir until the moisture evaporates. Add the cashew nuts and stir for a minute. Add
curry leaves and broccoli, toss (or stir) for four minutes. Remove from heat, sprinkle pepper
powder and adjust the seasoning.
Remove to a flat dish. Garnish with sun dried tomatoes and serve with Malabari paratha or
as an accompaniment.
------------------
NOTES : (Broccoli With Tomatoes)
Melon Salad In Apple Sauce
Recipe By :
Salads - Dressings
-------- ------------ --------------------------------
100 gram watermelon
100 gram musk melon -- (kharbooja)
100 gram carrot -- grated
4 tender red cabbage leaves -- (4 to 5)
***FOR THE SEASONING***
2 tablespoons apple sauce -- (30 ml)
a few sprigs of dill -- chopped fine
SCOOP the water melon and musk melon into balls, or peel and cut into bite-sized pieces.
Cut red cabbage leaves into five cm long thin strips.
Line a salad bowl with red cabbage leaves and carrot. Spread the water melon and musk
melon balls or pieces over the vegetables. Pour apple sauce over the salad. Garnish with
dill. Chill and serve.
------------------
NOTES : (A colorful salad with a hint of dill)
Menthi Vankaaya (Eggplant In Fenugreek Sauce)

-------- ------------ --------------------------------
1 pound baby eggplants
1/3 cup oil
salt -- to taste
***SET 1***
1 teaspoon black gram
2 teaspoons oil
In a skillet heat set 2 on low heat while constantly stirring and when the black gram turns
slightly brown remove from heat. Let cool and then powder.
To the above powder add salt, chile powder, turmeric, tamarind paste and a few drops of
water and make into a semi solid paste.
Wash eggplants, pat dry and then cut them into four, lengthwise, to 3/4th of their total length.
Stuff a little of the above semi solid paste into each eggplant and keep aside. Repeat for the
remaining eggplants.
Heat oil in a wide, non-stick skillet and place all the above eggplants in it. Cook on medium
heat while periodically turning them upside down. Cook until the eggplant is tender.
Goes well with plain white rice.
------------------
Methi Aur Bhaji Baigan (Fenugreek Leaves With Eggplant)
Recipe By :

-------- ------------ --------------------------------
1 pound fresh fenugreek leaves -- (or spinach leaves)
1 eggplant -- (about 1 pound)
1 teaspoon cayenne
1 pinch asafetida
salt to taste
Remove and discard the stems from the fenugreek leaves, cut up the leaves and wash well.
Cut the eggplant into 1-inch chunks. In a large skillet, heat the oil. Add the eggplant,
turmeric, and seasonings. Gently squeeze out the water from the fenugreek leaves and add
them to the eggplant. Cook, stirring occasionally, until the vegetables are tender.
serves 6
------------------
Methi Ki Missi Roti (Fenugreek Leaf Rotis)

-------- ------------ --------------------------------
1/2 kilogram wheat flour -- sieved
4 tablespoons -- ¥
1 cup methi leaves -- chopped
2 spring onions -- finely chopped
3 tablespoons curds -- well beaten
ghee
salt -- to taste
A Punjabi dish.
Mix wheat flour with gram flour, salt, curds, 1 tbsp ghee, onions and methi leaves. Mix well.
Add enough water to make a stiff dough. Reserve for 30 minutes. Make into lemon-sized
balls. Roll each into a 12 cms disc. Cook on a hot greased griddle till browned on both
sides. Serve hot, dotted with butter.
------------------
Methi Kofta
Recipe By :
Categories : Side Dish Koftas
*Indian

-------- ------------ --------------------------------
1 bunch methi -- (fenugreek) or
-- cilantro leaves, finely chopped
2 potatoes -- boiled and mashed
1/4 cup grated cheese
salt -- to taste
2 tablespoons maida -- (fine flour)
- dissolved in a little water to make a
- smooth paste
oil -- as needed
***FOR THE GRAVY***
1 cup spinach leaves
1 onion -- chopped
1/2 piece ginger -- finely chopped
1/2 cup cream
1 pinch red chile powder
salt -- to taste
oil -- as needed
Vegetable and Cheese stuffed balls in Spinach gravy.
1. Clean the spinach, chop finely, boil and grind to a paste.
2. For the Koftas, mix the methi leaves, potato, cheese, onions, green chiles and salt
together.
3. Shape into small balls. Dip in the fine flour mixture and fry until crisp. Keep aside.
4. For the gravy, grind the onions, tomatoes and ginger to a fine paste.
5. Heat oil in a pan, add the spice paste and fry for 5 minutes.
6. Stir the spinach paste and stir fry for another 5 minutes.
7. Mix in cream and bring the mixture to a boil.
8. To serve, place the Koftas in the dish and pour the gravy on top. Serve hot.
------------------
Methi Matar Malai
Recipe By :

-------- ------------ --------------------------------
1 cup boiled green peas
1/2 cup cream or malai
1 bunch methi leaves chopped
salt to taste
1/2 teaspoon cuminseeds
1 pinch asafoetida
***POWDER TOGETHER***
1 cardamom
2 cloves -- (2 to 3)
1 1/2 inch sti cinnamon
1 onion
1 tablespoon khuskhus -- (poppy seeds)
1 1/2 tablespoons cashewnuts
1 tablespoon curds
1 teaspoon sugar
1/2 inch ginger
Immerse methi in salted hot water for 5 minutes.
Drain and wash well in colander under running water.
Press out well to remove as much water as possible.
Keep aside. Beat malai till smooth. Keep aside.
Heat ghee, add cumin seeds and asafoetida.
Add paste and stirfry for 2-3 minutes.
Add powdered spices.
Stir, and add peas, methi leaves and malai.
Add all other ingredients.
Boil for 2-3 minutes or till gravy thickens.
If gravy feels too watery sprinkle a dash of flour and stir.
If too thick, add a few tablespoon of milk.
Serve piping hot with parathas, rotis, etc.
Makes: 3 servings
------------------
Methi Sabzi (Fenugreek Vegetable)

Recipe By :

-------- ------------ --------------------------------
1 large bunc fenugreek greens
1 large tomato chopped
1 tablespoon oil
2 pinches turmeric powder -- (2 to 3)
Pick leaves of methi, chop coarsely, wash & drain.
Put in 1 litre boiling water, simmer for 2-3 minutes.
Drain, wash well in colander under running tap water.
Press out excess water, keep aside.
Heat oil in a pan, add seeds, asafoetida, allow to splutter.
Add tomatoes, all dry masalas, stir. Simmer till oil separates.
Add a tablespoon water, bring to a boil.
Add fenugreek leaves, mix well, cook on low till oil separates.
Serve hot with thin hot chappatis or phulkas.
Makes: 2 servings
Variation: Substitute methi with spinach or spring onions. These need not
be boiled before adding to the recipe. Just chop fine, wash, drain and
continue from there.
------------------
Methi Theplas
Recipe By :

-------- ------------ --------------------------------
1 cup wheat flour
1/4 cup gramflour
1/4 cup rice flour
1 bunch methi -- (fenugreek) leaves
-- cleaned
1/2 bunch coriander leaves cleaned
2 tablespoons oil
1/4 turmeric powder
salt to taste
oil to shallow fry
Sieve flours together. Wash and chop greens finely.
Mix all ingredients except oil to shallow fry.
Knead into a soft pliable dough using as much water as required.
Divide the dough into 10-12 parts and knead into rounds.
Roll into a chappati, about 6" in diameter with the help of some flour.
Shallowfry on a hot griddle applying some oil on both sides till done.
Repeat for all. Cool to room temperature.
Pack in foil or store in a tight-lidded container.
Eat with sweet or hot mango pickle or curds.
Makes: 10-12 theplas
Shelflife: 2-3 days.
------------------
Michelle's Grilled Chicken With Ajwain
Recipe By :

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4 boneless -- skinless, chicken
-- breasts
***MARINADE***
1 teaspoon ajwain
1 teaspoon tandoori masala
salt to tase
Marinate chicken for 2-4 hours.
Grill or broil until done but still juicy (internal temperature 160-165F)
Source: Michelle Singh
------------------
Mienchow Soup
Recipe By :

-------- ------------ --------------------------------
1 floret cauliflower
2 leaves of cabbage
1 small carrot peeled
1 corn cob boiled
1 onion
1 tiny sprig spring onion
1 sprig mint leaves chopped fine
1 teaspoon coriander chopped fine
1 teaspoon soyasauce
1 small dry red chilli crushed
salt to taste
pepper to taste
2 teaspoons cornflour
3 cups water of vegetable stock
Chop vegetables very fine. Remove kernel of corn.
Heat butter to melt in a heavy pan.
Add vegetables and stirfry till tender.
Add 3 cups water, bring to a boil.
Make paste of cornflour in 1/4 cup water.
Add to soup, stirring continuously till it reboils.
Add soyasauce, chilli, salt, pepper, coriander, mint.
Stir and simmer till soup thickens.
Serve hot with chillies in vinegar and garlic sauce.
Makes: 3 soup bowls
------------------
Milajula Shrikhand
Recipe By :

-------- ------------ --------------------------------
3 cups milk
1 teaspoon curd -- beaten
1 cup sugar -- powdered
2 cardamom -- powdered
-- little warm milk
2 drops rose essence
1 drop rose color
1 teaspoon sliced pistachios
1 drop green color
1 tablespoon chopped mixed dried fruits
BOIL the milk. When slightly cool, add beaten curd. Set curd for 10 to 12 hours. Tie the
curd in a muslin cloth and hang for two hours for the water to drain out.
Tie a strong cloth over a pan and add a small quantity of sugar and curd at a time and mix
well over the cloth until the mixture is strained through the cloth. Repeat the process until all
the curd and sugar is used up. Add cardamom powder and mix well.
Divide the shrikhand in three equal portions. To the first portion, add saffron. Add rose
essence and rose color to the second portion, and the chopped pistachio and green color to
the third portion.
Arrange three different layers of shrikhand one after the other in a tall serving glass,
sprinkling the chopped nuts in-between. Serve chilled.
------------------
NOTES : A multicolored curd based delicacy
Milajula Shrikhand (A Multicoloured Curd Based Delicacy)

Categories : Cheese And Eggs Desserts
*Indian

-------- ------------ --------------------------------
3 cups milk
1 teaspoon curd -- beaten
1 cup powdered sugar
2 cardamom -- powdered
few strands saffron -- (dissolved in a
-- little warm milk)
2 drops rose essence
1 drop rose color
1 teaspoon sliced pistachios
1 drop green color
1 tablespoon chopped mixed dry fruits
Time required: 40 minutes plus setting and draining time
Boil the milk. When slightly cool, add beaten curd. Set curd for 10 to 12 hours. Tie the curd
in a muslin cloth and hang for two hours for the water to drain out.
Tie a strong cloth over a pan and add a small quantity of sugar and curd at a time and mix
well over the cloth till the mixture is strained through the cloth. Repeat the process till all the
curd and sugar is used up. Add cardamom powder and mix well.
Divide the shrikhand in three equal portions. To the first portion, add saffron. Add rose
essence and rose colour to the second portion, and the chopped pistachio and green colour
to the third portion.
Arrange three different layers of shrikhand one after the other in a tall serving glass,
sprinkling the chopped nuts in-between. Serve chilled.
------------------
Milan Style Soup
Recipe By :

-------- ------------ --------------------------------
2 potatoes
2 tomatoes
1 onion
1 tablespoon tiny macaroni boiled
1 tablespoon broken spaghetti boiled
1 tablespoon cabbage boiled
1 tablespoon oinions chopped
1 tablespoon carrot grated
1 sprig spring onion chopped
1 tablespoon butter
1 tablespoon cheese grated
1/4 teaspoon paprika crushed
1 teaspoon sugar
salt to taste
Chop potatoes, tomatoes, and onion into chunks.
Add 6 cups water and pressurecook till pulpy. (Approx. 3 whistles)
Cool, blend in a mixie, strain, keep aside.
Heat butter, add cabbage, onion, carrot, spring onion, stir fry for 2
minutes.
Add stock, boil for 10 minutes.
Add paprika, salt, sugar, sauce, macaroni, spaghetti, mix well.

Transfer to serving bowl, sprinkle grated cheese.
Serve hot.
Note: You may use crushed red chilli if paprika is not available.
Makes: 6-7 servings
------------------
Mild Coconut Fish Curry
Recipe By :
Categories : Curry Fish And Seafood
*Indian

-------- ------------ --------------------------------
5 shallots -- sliced
1 1/2 pounds firm white fish boned -- and cubed
flour for dusting
1 teaspoon whole fenugreek
1 1" pc cinnamon or -- cassia
1 teaspoon tamarind pulp
5 ounces grated creamed coconut OR
1/2 can coconut milk
Heat the oil and fry the shallots, garlic and mustard seeds for 1-2 mins. Dust the fish with
flour and briefly seal both sides in the hot oil. Add the rest of the spices and tamarind pulp,
dissolved in enough water ( here is where I used the coconut milk) to cover the fish.
Simmer, covered, for 20 minutes, (omit this next step if using the coconut milk) then stir in
the grated coconut until amalgamated into the sauce.
------------------

Mild Curry Masala ( Dry Mixture )
Recipe By :

-------- ------------ --------------------------------
4 1/2 tablespoons white cumin seed
2 tablespoons fennel seeds
2 tablespoons fenugreek seeds
2 pieces cassia bark
2 tablespoons cloves
3 bay leaves
***GROUND SPICES***
2 tablespoons turmeric
1 tablespoon ) ginger
Roast and grind the whole spices. Add to ground spices and store in air-tight container.
------------------
Milijhuli Sabzi
Recipe By :
*Indian

-------- ------------ --------------------------------
2 cups mixed boiled vegetables
200 grams paneer -- (cottage cheese)
1/2 cup fresh milk
2 pinches sugar
3 tablespoons ghee
salt -- to taste
***TO BE MIXED INTO A PASTE***
1 large onion
1 tablespoon khus-khus -- (poppy-seeds)
1 tablespoon grated fresh coconut
2 sticks cinnamon
2 cloves
10 peppercorns
6 Kashmiri chiles
5 cloves garlic
1 1" piece ginger
Spicy mixed Vegetables.
1. Deep fry the paneer lightly in oil. Place in warm water.
2. Heat the ghee and fry the paste for at least 3 to 4 minutes.
3. Add the tomatoes and fry again for 3 to 4 minutes.
4. Add the vegetables, paneer, cream, sugar, salt and 1 cup of water and cook for 10
minutes. Serve hot.
------------------
Milk Masala
Recipe By :

-------- ------------ --------------------------------
100 gram Almonds
100 gram Pistachios Green
2 teaspoons Cardamom Powder
1/2 teaspoon Saffron Strands
Crisper the saffron on a warm griddle.
Crush with hand.
In a small dry grinder mix all ingredients and run till a coarse mixture
is got.
Store in an air tight jar.
Makes: 1 cup.
------------------
Milk Poli
Recipe By :

-------- ------------ --------------------------------
1 1/2 liters milk
3 cups sugar
6 cardamoms peeled
1/4 teaspoon safforn
2 cups maida
1 tablespoon rawa
a pinch of salt
oil for frying
Sieve the maida well. Add rawa, salt and a little water and knead into a stiff dough.
Continue kneading till dough is smooth. Keep aside for ten minutes. Take a lemon sized
ball and roll out into a thin puri. Cut into four segments. Heat oil in a kadai and deep fry the
puris on medium flame. Drain excess oil.
Boil the milk with the sugar till the quantity reduces to one litre. Remove from fire and
sprinkle with saffron and cardamom seeds. Add colour if desired. Now add the prepared
puris one by one. Delicious hot or chilled.
------------------
Milk Toasted Sandwiches
Recipe By :

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6 slices large sized sandwiches bread
1 cup milk
2 tablespoons grated cheese
butter to spread on slices
1 cucumber thinly sliced
salt
Hold 3 slices at a time and cut diagonally to get six triangles. Keep
each set of 3 separate so they fit one on the other exactly. Take the
milk in a saucer. Use a cutting board to make the sandwich.
Apply butter to the bread, dip in milk of 2-3 seconds. Place on the
board. Spread some cheese. Sprinkle a pinch of salt and pepper. Apply
butter to next slice, dip and place on first. Place cucumber slices on
it. Sprinkle salt and pepper as before. Apply butter to third slice.
Dip and place on second. Apply a dot of butter on top.
Lift with a spatula and place on a warmed griddle. Toast the surfaces and
sides till brown, turning to toast all over. Repeat for remaining
sandwiches. If griddle is large many can be done at a time. Serve hot
with french fries spicy ketchup and decorated with thin cabbage strips.
Variation:
The fillings may be varied as per fancy like boiled potato slices,
capsicum rings, onion rings in one or more combinations. Also crushed red
chilli or paprika may be sprinkled on the cheese if a tangy taste is
desired.
------------------
Mint And Coriander Chutney


-------- ------------ --------------------------------
1 bunch mint leaves
1 green chile
1 ounce seedless tamarind
1 tablespoon salt
4 tablespoons water
1 medium onion
1. Wash and soak tamarind in water for 1/2 hour. 2. Clean pick and wash the coriander and
mint.
3. Separate pulp from tamarind and squeeze out the pulp.

4. Grind coriander, mint, green chile and onion to fine paste.
5. Add the tamarind pulp and salt. 6. Blend well. In an airtight jar, can be refrigerated for
up to one week.
------------------
Mint And Coriander Dip
Recipe By :

-------- ------------ --------------------------------
3 ounces mayonnaise
3 ounces whole milk natural yoghurt
2 tablespoons fresh mint leaves or 2tsp mint chutney
1/2 ounce coriander leaves including the tender -- chopped
-- stalks
1 clove garlic -- peeled and chopped
1 teaspoon peeled and chopped root ginger
1 green chilli -- seeded and chopped
1/2 teaspoon salt
1 teaspoon sugar
Put all the ingredients, except paprika, in an electric blender and blend
until smooth.
Transfer to a serving dish and chill for 1-2 hours. Serve sprinkled with
paprika.
------------------
Mint And Cucumber Raita (India)
Recipe By : Healthy Indian Cooking by Shehzad Husain

Categories : *Indian Raita

-------- ------------ --------------------------------
1 1/4 cups lowfat plain yogurt
1 fresh red chili -- diced
1 teaspoon sugar
1 teaspoon mint sauce -- see note
1/2 cucumber -- peeled
and finely diced
fresh mint sprigs
Whisk yogurt until smooth in medium bowl. Add chili, cilantro, sugar, mint sauce and salt.
Whisk to combine. Stir in cucumber; transfer to serving bowl. Garnish with mint springs.
MAKES 2 cups Note: Mint sauce can be purchased at most supermarkets near the jams and
jellies or by the condiments. Notes: Serve as condiment with spicy dishes.
------------------
Mint And Onion Chutney
Recipe By :

-------- ------------ --------------------------------
225 gram chopped onions
15 grams fresh mint leaves
1 1/2 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon sugar
Heat the oil over a medium heat and fry the onions until they are soft,
but not brown (5 minutes). Allow to cool.
Puree the onions with the remaining ingredients in a blender or food

processor. Transfer to a serving dish.
Note: If stored in a moisture-free, air-tight container this will keep for

1 month in the fridge.

------------------
Mint And White Radish Chutney (India)
Recipe By : Flavors of India; Madhur Jaffrey


-------- ------------ --------------------------------
10 cups fresh mint leaves -- coarsely chopped
4 ounces peeled white radish or red radishes
10 fresh hot green chiles -- (to 12)
-- coarsely chopped
2 1/2 teaspoons salt -- , or to taste
2 tablespoons fresh lime or lemon juice -- (to 3 tbsp)
PREPARATION: Combine all the ingredients in the container of an electric blender and
blend, adding 2 or more tablespoons of water as needed. NOTE: This chutney is served in
the Punjab with fried fish and all manner of kebabs. You may serve it with any Indian meal.
The radish flavor makes it very unusual and appealing.
------------------
Mint Chutney (Pudinaku Pacchadi)

*Indian

-------- ------------ --------------------------------
1 bunch mint leaves
4 red chiles
1 tablespoon oil
-- lemon
salt -- to taste
1. Wet tamarind in a little water.
2. Pluck and clean mint leaves. Dry.
3. Fry red chiles, mustard seeds, black gram. Remove from the frying pan for masala.
4. Fry mint leaves until the colour turns dark. Cook well. Grind the masala with tamarind
and salt. Add mint leaves and grind.
------------------
Mint Chutney - 1
Recipe By :

-------- ------------ --------------------------------
2 cups mint leaves -- fresh
1/4 teaspoon salt
1/4 cup sugar
2 tablespoons water
Put everything into an electric blender and mix well. Serve with veggies.
------------------
Mint Chutney - 2
Recipe By :

-------- ------------ --------------------------------
1 cup packed coriander leaves
1/2 cup packed mint leaves
-- chopped
1/2 teaspoon roasted cumin powder
salt -- to taste
In a blender, grind all the ingredients to a smooth paste, adding little water, if required.
Store in a jar in the refrigerator.
You can vary the proportion of the mint and the coriander leaves, according to your liking.
------------------
Mint-Coriander Chutney
Recipe By : Shubha B. Subbarao


-------- ------------ --------------------------------
2 medium bunch fresh coriander
1 medium bunch fresh mint
6 fresh jalapeno peppers -- (or), to taste
1 piece fresh ginger -- (1/2"), peeled and
-- grated
1/2 teaspoon sugar
salt -- to taste
This tongue-tingling chutney from India goes well with party snacks, breads, and rice dishes.
The spiciness can be adjusted to individual palates.
Coarsely chop coriander, mint, and peppers. Process first eight ingredients in a blender,
adding enough water to make a coarse paste. Transfer to a nonmetallic container.
Heat oil in a saucepan. Add mustard seeds and let them splutter. Add cumin seeds and stir
until fragrant. Remove from heat and add to chutney. Mix well before serving.
The chutney is best when made just before serving, but leftovers may be refrigerated and
used within 24 hours.
Published in: The Herbal Companion - January/February 1994

------------------
Mishti Doi
Recipe By :

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1 1 liter full cream milk
1 1/2 cups sugar
2 tablespoon water -- (2 to 3)
3/4 tablespoon fresh curds
Put the milk to boil with 1 cup sugar.
Bring to boil and further boil for 7-8 minutes.
Meanwhile put remaining sugar in a heavy saucepan.
Heat on high stirring continuously, till brown like caramel.
Add water and stir well till boil is resumed.
Add to the boiling milk and stir well.
Boil for a further 5-7 minutes.
Cool till warm. Add curds and stir.
Either pour into individual cups or a single vessel.
Cover with lids or lid.
Keep in a warm, dark, dry place (eg. a kitchen cupboard) till set.
Making time: 20 minutes (excluding cooling and setting time)
Makes: 1 litres curds or 7 individual 150 ml cups
Shelflife: 1-2 days refrigerated
------------------
Mitha Khaja
Recipe By :

-------- ------------ --------------------------------
1 1/2 cups maida -- (plain flour)
1/2 cup jaggery
1 cup water
1 tablespoon ghee
ghee to deep fry
Heat the water and jaggery till all of it dissolves in the water.
Strain and cool a bit.
Mix the cardamom powder and ghee in the flour.
Knead the flour with the jaggery water.
The dough should be stiff but pliable.
Break into approx. 20 parts.
Knead each with palm and roll into 4" rounds.
Make many tiny slits with knife or fork on each on both sides.
Keep them aside on a clean cloth for an hour or so to dry a bit.
Deep fry in hot ghee on low flame till light golden in colour.
Drain and cool for a while.
The khajas will become crisper and harder as they cool.
Store in airtight container after cooling completely.
Makes: 20-25 pieces
------------------
Mithai Sizzler
Recipe By :

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4 kaju rolls
4 pistachio rolls
100 gram angoori petha
8 cocktail rasgullas
8 mini gulab jamuns
100 milliliter rabdi
100 gram three colored boondi
***FOR THE BOONDI***
75 grams gram flour
a pinch of soda bicarb
a few drops of red color
oil for frying
50 grams sugar
a few drops jalebi color
a few drops green color
To prepare the boondi: To the gram flour add soda bicarb and a little water. Mix to a thick
batter. Divide into three portions. Add a color each to the three portions. Heat oil in a kadai
and deep fry the boondis in hot oil until done and crisp. Add enough water to the sugar and
simmer until the syrup reaches three string consistency. Add the colored boondis to the
syrup and soak them for about 10 minutes. Remove and keep aside.
To prepare the sizzler: Cut the kaju rolls and pistachio rolls into halves. Lightly heat the
sizzler tawa. Arrange all the sweets, except rabdi, over the tawa. Heat rabdi and pour at the
center. Serve hot rabdi with cold mithai.
------------------
NOTES : Assorted cold sweets served with hot rabdi
Mixed Chaat
Recipe By :

-------- ------------ --------------------------------
150 gram sweet potatoes
3 chillies -- finely chopped
200 gram potatoes
100 gram shelled peas
100 gram tomatoes
2 small onions -- chopped
salt to taste
2 small cycynvers
Boil, peel and dice sweel potatoes and potatoes. Boil peas. Cut tomatoes into quarters,
Peel and dice cucumbers. In a large bowl, place all the vegetables along with onions and
chillies. Sprinkle with powdered spices, salt and lemon juice, and mix well.
------------------
Mixed Dal Dosas
Recipe By :

-------- ------------ --------------------------------
1 cup rice
1/3 cup yellow moong -- channa, udad dal
2 tablespoons curds
1/2 teaspoon soda bicsarb
2 tablespoons oil
salt to taste
oil to shallow fry
Wash rice separately and dals toghether.
Soak in plenty of water and keep aside for 5-6 hours.
Wet grind the rice till semolina type grain can be felt
Wet grind rice till fine.Mix both batters.
Add the curds, salt, soda and oil.

Mix well till fluffy and light.
Keep aside for 3-4 hours before making dosas.
Heat griddle, pour batter and make as for plain dosas.
Serve hot with chutney.
Make thin or thick as desired.
Makes: 8-10 medium sized dosas
Shelflife: 1 day refrigerated.
Texture: Light and thin, foldable but crisp.
------------------
Mixed Greens, Pureed (Saag)
Recipe By : Good Cooking from India, Shahnaz Mehta

*Indian

-------- ------------ --------------------------------
12 ounces spinach -- fresh or frozen
8 ounces mustard greens -- fresh or frozen
10 ounces broccoli -- fresh or frozen
10 ounces kale -- fresh or frozen
1/2 cup water
- -- (or as needed to
-- prevent burning)
2 tablespoons fresh ginger -- chopped
1 1/3 tablespoons garlic -- minced
1 tablespoon green chiles -- chopped
---
- 4 tablespoon oil
- or other sauteing liquid
1 cup onions -- finely sliced
6 red chili peppers -- dried; or to taste
1/2 tablespoon cumin seed
Wash the greens thoroughly and chop them coarsely. If using frozen greens, defrost and
chop.
In a large pot with a heavy bottom, warm the water and put in all the greens, ginger, garlic,
green chilies, turmeric powder, and chopped onions. Bring to a boil, covered, over moderate
heat. Then stir well, reduce heat to low and simmer, covered, another 50 minutes. Check
regularly and add more water as necessary to prevent burning. The amount of water needed
will depend on your combination of greens and whether they are fresh or frozen.
Remove the pot from the heat and blend the greens (in batches if necessary) in a blender or
food processor along with enough liquid from the pot to make a puree.
Return all the pureed greens to the pot and simmer until the excess moisture evaporates and
the puree becomes thick.
Meanwhile, in a skillet, heat the oil or sauteing liquid. Saute the sliced onions until a reddish
brown. Add them to the greens. In the same skillet then saute the minced garlic until it
becomes a golden brown. Add the red chilies and cumin seeds and saute another 1 to 2
minutes. Do not let the cumin seeds burn. Pour the contents of the skillet into the pot with
the greens. Stir and serve hot.
Sorry I don't have the nutritional information. The only source of fat would be if you gave in
and used a little bit of oil to saute the spices at the end.
------------------
NOTES : This is a fabulous recipe for greens, especially if you have a big blender or food
processor. I don't, and so I can't make this dish as often as I would like because pureeing
batches of it in my tiny blender just takes too long and is too messy. This is delicious
enough, though, that if I had an eye problem I would probably invest in a big blender. It's
really good the second and third day, as well.
Mixed Vegetable Pulao - Hewitt
Recipe By : Alan Hewitt


-------- ------------ --------------------------------
1 onion -- (30 g), sliced fine
2 flakes garlic -- (4 g), chopped fine
1/4 teaspoon turmeric powder -- (1 g)
125 gram cauliflower -- cut into florets
1 small green pepper -- (25 g), cut in long
-- strips
50 grams carrots -- (scraped), sliced
-- fine
140 gram basmati rice -- (washed & soaked in
-- cold
water for 30 min & drained)
25 grams frozen green peas or fresh green peas -- boiled
25 grams frozen sweet corn
salt -- to taste
***GRIND TO A FINE PASTE***
1/2 teaspoon black cumin seeds or caraway seeds -- (2 g)
1/2 teaspoon coriander seeds -- (2 g)
3 black peppercorns
1 bay leaf
1 red chilli
2 1/2 cm cinnamon -- broken up
3 green cardamoms
Melt the ghee or butter over medium heat and fry the onion and garlic for eight minutes or
until golden brown. Add the ground spices and the turmeric powder. Fry for two minutes
over low heat, stirring requently. Add the cauliflower (or mushrooms), green pepper and
carrots, stir-fry for two to three minutes. Add the rice and fry for a further two to three
minutes, stirring constantly. Add the green peas, sweet corn and salt, and fry well. Add the
water and bring to the boil. Cover the pan and simmer until all the water has been absorbed
(for 12 to 15 minutes). Other types of long grain rice will take longer to cook. Do not lift the
lid or stir the rice during cooking.
Remove the pan from the heat, uncover and allow the steam to escape for two minutes. Do
not stir the rice immediately after cooking. Cover the pan and keep it undisturbed for 10
minutes before serving.
For a variation, substitute the cauliflower with 125 g. button mushrooms, halved or
quartered. Serve with barrah kababs, tandoori chicken, nargisi kababs and a raita or
chutney.
NOTE: (Vegetable lovers will adore this pulao, the rice and the vegetables are cooked
together with a selection of spices and their individual flavours blend beautifully.) -- Alan
Hewitt
------------------
Mixed Vegetable Stew (Mukkala Pulusu)


-------- ------------ --------------------------------
***RECOMMENDED VEGETABLES***
1 drumstick
1 sweet potato
1/4 red pumpkin
4 ladyfingers -- (okra)
tamarind the size of a big lemon)
jaggery -- (the size of 1/2 a
lemon)
1 pinch turmeric
1 pinch asafetida
1 stem curry leaves
1 teaspoon oil
salt -- to taste
1. Soak tamarind in water. Extract a cup of juice.
2. Chop vegetables (select any you like from the recommended vegetables) to make one full
cup of vegetables.
3. Boil vegetables until cooked but not too soft. If you use ladyfingers, add it to the pulusu
only in Step 4, don't boil it.
4. Add the vegetable pieces to tamarind juice, add one cup water, chile powder, turmeric,
curry leaves, salt and jaggery. Cook. If you use pumpkin, mash it lightly. Cook until thick.
5. Fry cumin seeds, asafetida and mustard seeds. Season.
------------------
Mixed Vegetables Jaipur Style (Sabji Jaipuri)

*Indian

-------- ------------ --------------------------------
10 whole cashew nuts
1 cup half-and-half
1 tablespoon ghee
5 whole cloves
5 cardamom pods
1 one-inch piece cinnamon stick
1 medium tomato -- peeled, chopped
1/2 cup cauliflower florets
5 brussels sprouts -- cut in half
1 medium carrot -- cut into 2-inch
-- sticks
1/2 cup diagonally cut green beans
1/2 cup water
1/2 tablespoon salt -- or to taste
1/4 cup raisins
fresh mint sprigs for garnish
This makes a delicious and colorful vegetarian entree. Combine cumin and coriander in a
small skillet and dry-roast over medium heat for 6 to 8 minutes. Remove and set aside.
Heat oil in the same pan, add onion and stir-fry until brown, combine cumin-coriander, fried
onion, tomato paste, nuts and half of the half-and-half.
Blend into smooth past and set aside. Heat ghee in a heavy 2-quart saucepan over
medium-high heat Add cloves, cardamom and cinnamon, stir until fragrant. Add tomatoes
and cook until soft. Add remaining vegetables and stir-fry for 5 minutes.
Stir in ground paste, remaining half-and-half, the water, cayenne, salt and raisins. Cover
cook over medium heat until vegetables are tender.
Garnish with mint sprigs and serve.
------------------
Mixed Vegetables Layered Rice
Recipe By :

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2 cups rice basmati
2 cups mixed vegetables sliced flat and broad as -- (potato, onion,
-- per vegetables -- zucchini, ridge
-- gourd, bottle
-- gourd, french
-- beans, carrots,
-- cauliflower or
-- capsicum as per
-- choice)
1 tomato chopped
2 tablespoons ghee
1/2 teaspoon dalchini -- (cinnamon) - lavang
-- (clove) powder
salt to taste
lemon juice to taste
1/2 teaspoon ginger-garlic grated or paste
2 tablespoons curds
1 teaspoon mixed cummin & mustard seeds
Boil rice till grains separate.
Cool in a big plate.
Heat ghee in a heavy saucepan.
Add cummin/mustard seeds, ginger-garlic paste and cinnamon/clove powder.
Fry for a minute. Add all other masalas, and tomato, fry for another
minute.Add all vegetables and curds, cover and cook till vegetable are
tender.
In a transparent casserole spread half the rice. Wet hand and press down
lightly.
Now transfer the vegetables onto the rice and spread evenly. Save 1
tablespoon for topping.
Add the remaining rice and press down as before.
Spread the tablespoon leftover masala in the centre of the rice. Cover
with foil.
Bake for 15 minutes before serving.
Garnish with coriander and french fries (optional)
------------------
Mixed Vegetables Soup
Recipe By :

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1 small carrot
1 florrette cauliflower
1/2 capsicum
2 french beans -- (2 to 3)
1 onion
1 small piec cabbage
1/2 teaspoon soya sauce
1/2 teaspoon grated ginger and garlic
salt to taste
1/2 teaspoon sugar
2 teaspoons cornflour
1 blob butter
2 cups water
Chop all the six vegetables either in a chopper or very fine by hand.
Heat butter in a pan.
Add ginger, garlic and vegetables.
Stir fry the vegetables till they look bright and done.
Add water and bring to boil
Mix cornflour in 1/2 cup cold water and add to the soup, stirring
simultaneously.
Bring to boil again. Add chilli, sauce and sugar and boil till thick and
transparent.
Serve hot.
------------------
Modak
Recipe By :
Categories : Desserts Snacks
*Indian
-------- ------------ --------------------------------
2 1/2 cups rice flour
1 teaspoon oil
1 big pinch salt
2 coconuts -- finely grated
4 cups grated jaggery
This sweet, stuffed with coconut and jaggery, is made for the festival of Ganesh Chaturthi in
August - September in Bombay.
Preparation time: 20 minutes Cooking time: 20 minutes Makes 20
1. Boil 2 1/2 cups of water. Add salt, oil and slowly stir in the rice flour so that no lumps are
left.
2. Cook while continuing to stir until the dough turns thick. 3. Remove the dough from the
fire and reserve.
4. Heat jaggery in 2 cups of water to make a thick syrup. Test its consistency by putting a
drop in cold water - it should remain firm.
5. When this consistency is reached, add the coconut gratings and cook on a low flame,
stirring until the mixture is thick.
6. Add cardamom powder and cook until the mixture is almost dry. Cool.
7. Divide the rice dough in 20 equal portions. Take one portion in the center of an oiled
palm and flatten with the thumb of the other hand to form a round disc about the size of the
palm.
8. Place a small portion of the jaggery - coconut mixture in the center of the disc, lift the
edges of the disc and, by making small pleats, cover the mixture from all sides.
9. Close the top of this modak by pressing the ends of the pleats carefully together.
10. Make all the 20 raw modaks in this fashion.
11. Put a little water in a pressure cooker. Place the raw modaks carefully on a piece of
muslin over the perforated plate above the water level without breaking them.
12. Steam-cook in batches without putting the weight on the lid of the cooker. 13. Serve hot
with a spoon of melted clarified butter (ghee) poured on each modak.
------------------

Moghlai Chicken
Recipe By :

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3 pounds chicken -- skinless
5 cardamom pods
8 cloves
2 1" pcs cinnamon stick
2 bay leaves
2 1/2 tablespoons almonds -- blanched
2 1/2 tablespoons raisins
1 cup yogurt
1. Cut the chicken into serving pieces, cutting whole legs into two pieces and whole breasts
into 6 pieces.
2. Spread chicken in single layer and sprinkle with salt and pepper to taste. Mix well so that
the chicken is well coated with salt and pepper. Repeat the process on other side.
3. Mix oil and butter in large skillet and heat over medium-high. When hot, add cardamoms,
cloves, cinnamon, bay leaves and as many chicken pieces as pan will hold in single layer.
4. Fry the chicken until brown on both sides and transfer to oven proof casserole with a fork
or spatula. Repeat the process with the remaining chicken.
5. Heat remaining oil in skillet and fry the almonds until golden brown. To this add raisins
and stir well. Immediately pour contents of skillet over the chicken.
6. In another bowl, stir together yogurt, cumin powder, remaining salt and pepper to taste.
7. Place this mixture over chicken and stir well. Cover casserole and place in preheated
oven and bake at 350F for 20 minutes. Repeat the process on other side for another 20
minutes or until chicken is tender.
8. Garnish with lemon and onion slices and serve hot.
------------------
Moghul Beef Kheema Curry With Corn
Recipe By :
Categories : Curry North Indian
Beef *Indian

-------- ------------ --------------------------------
1 half-inch piece cinnamon -- stick
4 whole cloves
1 cup chopped onion
2 garlic cloves -- peeled, crushed
1 half-inch piece fresh -- ginger, crushed
1 pound lean ground beef
1 cup peeled -- chopped tomato
1 teaspoon paprika
1 cup water
1 cup unflavored yogurt
8 almonds -- blanched, ground to
paste with
2 tablespoons water
1 teaspoon garam masala -- optional (see
1/2 cup fresh corn kernels *
* blanched 1 minute in boiling water(or frozen, thawed corn) When casual and quick are
your main requirements, try this one-pot meal from the royal kitchens. Don't be alarmed by
the long list of ingredients, all you do is combine and cook. Serve this hearty dish with
toasted pita or French bread and a green salad.
Heat oil in a heavy skillet over medium-high heat. Add cumin, cinnamon, cloves and
cardamom; stir until fragrant, about I minute. Add onion, garlic, ginger and turmeric and
cook, stirring, until onion is lightly browned, about 4 minutes.
Add beef and cook, breaking up meat with a fork, until no longer pink, about 4 minutes.
Add tomato, cumin, coriander, cayenne, paprika and salt; stir and cook for 2 minutes. Add
water, yogurt and almond paste; bring to a boil, stirring occasionally. Reduce heat, cover,
and simmer until mixture thickens and flavors mellow, about 45 minutes. Skim off fat.
Stir in garam masala, corn and cilantro. Note: A spice blend available at Indian grocery
markets and some specialty food stores.
------------------
Moghul Masala


-------- ------------ --------------------------------
1 tablespoon grated nutmeg
seeds from 2 oz green cardamom pods
Grind spices to a fine powder in a coffee grinder or with a pestle and mortar. Store in a
small, airtight container for up to 2 months.
------------------
Moghul Style Mixed Vegetables With Paneer


-------- ------------ --------------------------------
1/4 cup mixed nuts -- (cashews and
- pistachios are good)
1/4 cup raisins
1 medium-size tomato -- chopped
1/2 cup green bell pepper -- cut into
- 1-inch diamonds
1/2 cup red bell pepper -- cut into
- 1-inch diamonds
1 medium-size carrot -- sliced,
- then cut into diamonds
1/4 cup green beans -- cut in 1-inch
- diagonal pieces
1/4 cup peas -- (fresh or frozen)
1/2 teaspoon ground cardamom.
1/2 teaspoon cayenne pepper -- (1/2 to 1)
1 teaspoon salt
1/4 cup water
8 ounces paneer -- (see recipe), cubed
- and broiled or sauteed
1/2 cup heavy cream
1/2 cup pineapple chunks -- (fresh or
- canned -- drained)
Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add nuts and stir-
fry until brown. Remove with slotted spoon and set aside. Add raisins and fry until plump,
remove and set aside. Add remaining butter to the skillet. Add garlic and onion and cook
until lightly browned, about 4 minutes. Stir in tomato and cook until soft. Add remaining
vegetables and stir-fry for 6 minutes. Stir in spices, salt and water. Bring to a boil, reduce
heat, cover and cook until vegetables are tender, 8 to 10 minutes. Stir in paneer, cream and
pineapple. Cook until heated through. Transfer to a serving dish. Garnish with fried nuts
and raisins.
------------------
Moghul Vegetable Curry
Recipe By : The Curry Cookbook-Charmaine Solomon


-------- ------------ --------------------------------
4 cups diced mixed vegetables
(carrots -- potatoes, beans,
peas)
6 cloves
2 teaspoons cardamom seeds
1 teaspoon dried fenugreek seeds
5 cm cinnamon stick -- broken
hot water
3 tablespoons ghee
1 liter onion -- finely sliced
1/2 cup natural yoghurt
1/2 cup water
Place almonds, cloves, cardamom, fenugreek leaves, cinnamon, garlic, chilli powder and
turmeric in container of electric blender with enough hot water to enable blades to move
freely. Blend to a paste on high speed, remove contents and set aside. Heat ghee in a
saucepan and fry onion till soft and golden. Stir in the paste and fry till it smells fragrant and
ghee comes to the surface. Add saffron powder and stir in mixed vegetables and yoghurt.
Add salt and water and bring to boil, cover and simmer till vegetables are tender.
------------------
Mohan Thaal
Recipe By :

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500 gram coarsely ground besan
2 tablespoons milk
1/2 tablespoon ghee
500 gram ghee
500 gram sugar
100 gram mawa -- crumbled
yellow food colouring
2 specks of edible camphor -- (brasso) (2 to 3)
6 crushed almonds -- (6 to 7)
1/2 teaspoon elaichi powder
silver warq
Warm milk and mix in melted ghee. Now rub this into the besan till it resembles bread
crumbs. Cover and keep aside for 30-45 minutes. Sieve to break up any lumps. Take a
heavy pan and roast besan in ghee, stirring constantly. Remove when it turns a nice golden
brown, Mix in mawa. Meanwhile in another pan heat the sugar with the water and boil till a
syrup of two thread consistency is ready. Remove from heat. Add a little yellow colour,
edible camphor and elaichi. Keep a well oiled 10" diameter while both are still hot thali ready
(the pieces will be thick). Mix the syrup and besan adding the almonds. Blend well and
immediately pour it into the thali. Keep aside for 24 hours. Smear with a little hot ghee and
gently place warq. Cut into small diamond pieces and store in airtight tins. This keeps well
for 15-20 days.
------------------
Mojan's Indian Ice Cream
Recipe By :

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1 cup condensed milk
1 pint whipping cream
1 cup whole milk
1 cup almonds or cashews
1/2 cup pistachios
1 pinch saffron
1. Blend all the ingredients and transfer to an aluminum pan.
2. Keep the pan in the freezer for 3 hours.
3. Blend ingredients well and transfer to a mold.
4. Keep in freezer until serving.
5. Dip mold in hot water to loosen; transfer ice cream to platter and garnish with sliced
almonds.
------------------
Molahu Kozhambhu
Recipe By :

-------- ------------ --------------------------------
1 teaspoon tamcon
2 teaspoons salt
1 pinch turmeric
1/2 can tomatoes
1 teaspoon rice powder
1/4 teaspoon heeng
***MASALA***
6 red chiles
1 tablespoon chana dal
1 tablespoon toor dal
1 tablespoon coconut -- grated
Heat oil, mustard seeds. Add 4 cups water, tamcon, masala, turmeric, tomatoes, and salt to
the pan. Boil for about 10 minutes. Add hing, rice powder and stir to thicken. Boil for
another minute or so.
Masala: Fry all ingredients (except coconut) in as little oil as possible. Add coconut, grind
(very fine) in blender.
Rajeev Krishnamoorthy
------------------
Monika's Dal
Recipe By :

-------- ------------ --------------------------------
8 ounces red lentils
1 tablespoon ginger root -- finely grated
3 cups hot water
1 teaspoon salt
fresh coriander -- (cilantro), chopped
Wash lentils thoroughly by placing in bowl and covering with water. Remove any that float,
drain well. In heavy based skillet, heat ghee and fry onion, garlic and ginger a few minutes
over medium heat until onion is golden brown. Add tumeric and mix to combine well. Add
lentils. Fry mixture about 2 minutes. Add hot water and bring mixture to boil, then reduce
heat so mixture is just simmering. Cover and cook 15 to 20 minutes. Add salt and garam
masala. Stir well and finish cooking lentils until they are soft and consistency of mixture is
quite thick. If there's too much liquid, remove cover so liquid will evaporate. Spoon into
serving dish. Sprinkle with coriander.
------------------
Monks' Vegetarian Curry
Recipe By :
*Indian

-------- ------------ --------------------------------
1/2 cup savory golden curry paste -- (recipe above)
1 small bunc broccoli -- cut into flowerets
1 small head cauliflower -- cut into flowerets
1/2 red bell pepper -- cut into thin strips
1 carrot -- cut into 1/2" thick
1 13 oz can unsweetened coconut milk
1 tablespoon fresh lemon juice -- up to 2
3 tablespoons chopped fresh cilantro if desired
In a wok or large deep skillet heat the oil over moderate heat until it is hot and in it stir-fry the
curry paste for 2 minutes. Add the broccoli, the cauliflower, the bell pepper, and the carrot
and stir-fry the mixture for 1 minute, or until the vegetables are coated well with the paste.
Stir in the coconut milk, simmer the mixture, covered, stirring occasionally, for 6 to 10
minutes, or until the vegetables are just tender, and stir in the lemon juice and salt and
pepper to taste. Mound the rice in 4 soup bowls, spoon the vegetarian curry over it, and
sprinkle each serving with some of the coriander.
------------------
Moong Bean Sprout Curry
Recipe By :
*Indian

-------- ------------ --------------------------------
1 cup sprouted moong beans
1 green chile
4 pinches asafetida
1/2 teaspoon mustard & cumin seeds mixed
2 tablespoons oil
salt to taste
1/2 cup tamarind water extract
***MAKE PASTE OF***
1/2 fresh coconut -- (1 cup grated)
1 1" piece ginger
***ROASTED TOGETHER FOR PASTE***
3 dry whole red chiles
Add water to sprouts till covered. Add salt and whole green chile. Boil and simmer covered
till sprouts are tender. Heat oil in a heavy pan, add cumin and mustard seeds. Allow to
splutter, add curry leaves and asafetida.
Stir, add paste, stir, add tamarind water, bring to a boil. Add sprouts, and some of its drained
water. Simmer for 3-4 minutes. Serve hot with rice or roti.
Karnataka region
------------------
Moong Dal Chilada
Recipe By :

-------- ------------ --------------------------------
1 cup green moong dal -- (wash & soak 3-4
-- hours)
1/4 cup fine semolina
1 bunch spring onions finely chopped
salt to taste
oil to shallow fry
Grind dal fine in a mixie. (Do not remove skins)
Keep batter fairly thick, like dosa batter.
Add all other ingredients, except oil, mix well.
Heat one tablespoon oil, add to batter stir.
Heat dosa tawa (griddle), pour a ladleful of batter in centre.
Spread batter in circular outer motion to form a thin pancake.
Drizzle a little oil, when bottom is golden, flip sides carefully.
When done, serve hot with green chutney and sauce.

Variation: Substitute spring onions, with chopped coriander or fresh
chopped fenugreek leaves. This will change the flavour of the pancake s,
considerably.
Makes: 10-12 chilas
Shelflife: 2 days refrigerated batter (Do not add any other ingredients to
ground dal if storing.)
------------------
Moong Dhal Jhal Frezi
Recipe By :

-------- ------------ --------------------------------
2 ounces unsalted butter
1 cinnamon stick
3 cardamom pods
fresh ginger
2 dried chillies
1 large onion
1 clove garlic
8 ounces lentils
1 teaspoon salt
3/4 pint water
3 fresh green chillies
1 can chopped tomatoes
fresh coriander
Melt the butter in a pan over a low heat, then add the cardamom pods
(split, cooking them for just a few seconds. Add the fresh ginger and
crushed dry chillies, cooking for another half minute. Turn the heat up
to high and add the thinly sliced onion and garlic, cooking until they
start to brown. Add lentils (which have been soaked and drained) then the
turmeric, cumin powder, salt and stir in the water. Cook for 5-6 minutes
to let the water dry out.
Add chopped tomatoes and the fresh chillies, leaving the stalks intact.
Finally add the fresh coriander to taste. Serve hot.
------------------
Moong Flour Pancakes
Recipe By :

-------- ------------ --------------------------------
1 cup moong dal flour -- (green or yellow)
1 tablespoon corriander finely chopped
1 carrot grated
1 green chilli ground
2 pinches soda bicarb
1/2 tablespoon hot oil
salt to taste
oil to shallow fry.
Mix all ingredients in a bowl with enough water to make batter.
It should, thinly coat back of a spoon.
Pour the batter in a big spoonful on a warmed dosa tawa or non-stick tawa
(griddle).
Sprinkle some oil. Allow to become light brown, flip over and cook other
side.
Cool and pack.
If desired with green chutney or sauce.
Making time: 20 mins.
Serves: 4 pancakes
------------------
Moong Halvah


-------- ------------ --------------------------------
1 cup moong dhal*
1/4 pound butter -- (1 cube)
1 cup sugar
1 cup water
* (wash well, puree with water to make a pasty mixture)
You will need a candy thermometer.
Heat butter in deep pan. When it bubbles, add the moong paste and stir and fry until golden
brown. Set aside.
Cook sugar and water together to 204 degrees F.
Pour the syrup over the fried beans and stir very well. Pour onto platter and cut, as above;
decorate with almond halves etc.
------------------
Moong Soup
Recipe By :

-------- ------------ --------------------------------
1/4 cup Moong -- (green gram , whole)
salt -- pepper to taste
lime juice to taste
1/4 teaspoon cummin seeds
1 blob butter or ghee
2 cups water
1 Big pinch tummeric
Pressure cook washed gram till very soft.
Keep aside 1 tablespoon boil gram whole
Blend the rest, after cooling
In a pan, heat butter
Add cummin seeds. When they splutter add the asafoetida and moong soup.
Add salt, tummeric, lime and pepper.
Boil 5-7 minutes. Add whole moong kept aside.
Boil till thick enough for soup.
Serve hot.
------------------
Moong Sprout Curry
Recipe By :

-------- ------------ --------------------------------
1 cup sprouted moong
1 green chilli
1/2 teaspoon mustard & cumin seeds mixed
2 tablespoons oil
salt to taste
1/2 cup tamarind water extract
***MAKE PASTE OF***
1/2 fresh coconut -- (1 cup grated)
***ROASTED TOGETHER FOR PASTE***
3 dry whole red chillies
Add water to sprouts till covered. Add salt and whole green chilli.
Boil and simmer covered till sprouts are tender.
Heat oil in a heavy pan, add cumin and mustard seeds.
Allow to splutter, add curryleaves and asafoetida.
Stir, add paste, stir, add tamarind water, bring to a boil.
Add sprouts, and some of its drained water.
Simmer for 3-4 minutes. Serve hot with rice or roti.
Makes: 3 servings
------------------
Moongdi
Recipe By :

-------- ------------ --------------------------------
1/2 cup math -- (tiny brown gram
-- like green gram)
-- dal (if not
-- available use green
-- moong dal)
2 cups wheat flour
1 teaspoon coriander seeds crushed coarsely
1/2 teaspoon garam masala -- (optional)
salt to taste
2 tablespoons ghee
oil to shallow fry
Wash and soak dal for 4 hours, drain, skins intact.

Mix all ingredients, except oil.
Add very little water at a time, and knead into a pliable dough.
Take a small lump at a time, make round.
Using dry flour for dusting, roll into round as thin as possible.
Roast on griddle, cooking on both sides.
Drizzle a little oil on each side
Press with a small wooden presser till both sides are crisp.
Serve hot, or cool very well before storing in a tight container.
Serve with pickles, jam, chutney or curds.
Makes: 15-16 moongdis
Shelflife: 2 weeks or more
------------------
Moothias
Recipe By :

-------- ------------ --------------------------------
1 tablespoon semolina
2 tablespoons oil
1 cup bottlegourd grated
1/2 teaspoon red dhilli powder
1 tablespoon curds
salt to taste
Squeeze out the excess water from grated gourd.
In a large plate, sieve the flour with the soda.
Add semolina, make a well in the centre.
Add all other ingredients in the well.
Knead into a soft dough.
Use greased palms and shape into 6" long, 1" wide rolls.
Arrange in a colander to boil over steam.
Or use a double walled steamer.
Cover lid tightly and steam for 1/2 hour.
Cut into 1" pieces.
Serve piping hot with kadhi or fresh curds.
Note:
You may substitute coriander with methi leaves or spinach.
You may substitute bottlegourd with pumpkin or cucumber.
Variation:
If you want to convert it to a dry snack, cool the pieces.
Heat some oil in a kadai, add pieces.
Sprinkle chilli powder, salt, garam masala, lemon juice as per taste.
Garnish with chopped coriander and sesame seeds.
Serve with toothpicks along with tea or coffee.
Makes: 3 servings
------------------
Motichoor Ladoo
Recipe By :

-------- ------------ --------------------------------
***FOR BOONDI***
2 1/2 cups -- ¥
1 gram flour -- (not superfine
-- variety)
3 cups ghee for deep frying
a fineholed shallow strainer spoon
***FOR SYRUP***
2 1/2 cups sugar
3 1/2 cups water
2 tablespoons milk
few drops saffron -- (kesri) colour
For syrup:
Put sugar and water in a vessel and boil.
When sugar dissolves, add milk.
Boil for 5 minutes till scum forms on top.
Strain and return to fire.
Add colour and boil till sticky but no thread has formed.
Add cardamom powder and mix. Keep aside.
For boondi:
Mix flour and milk to a smooth batter.
Heat ghee in a heavy frying pan.
Hold strainer on top with one hand.
With the other pour some batter all over the holes.
Tap gently till all batter has fallen into hot ghee.
Stir with another strainer and remove when light golden.
Keep aside. Repeat for remaining batter.
Immerse boondi in syrup.

Drain any excess syrup.
Spread in a large plate. Sprinkle few teaspoon hot water over it.
Cover and keep for 5 minutes.
Shape in laddoos with moist palms.
Cool and keep open to dry, before storing in containers.
Making time: 1 hour
Makes: 25 pieces
Shelflife: 3-4 days outside (room temperature); 2 weeks refrigerated
------------------
Mridula's Indian Kitchen
Recipe By :

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1 large aubergine
5 ounces whole milk natural yoghurt
1/2 ounce fresh coriander -- including the
-- tender stalks,
-- roughly chopped
1/2 teaspoon salt
1/2 teaspoon sugar
Pre-heat the grill to high and make at least two small incisions in the
aubergine to prevent it from bursting during cooking. Place the whole
aubergine approximately 6 inches below the element and grill for 8-10
minutes, turning it over half way through. Remove and cool thoroughly.
Slit the aubergine lengthways into two halves and scrape off the flesh
with a knife or a spoon. Discard the skin.
Process the aubergine flesh along with the remaining ingredients, except
for the paprika, until smooth. Transfer to a serving dish and sprinkle
the paprika on top.
------------------
Mughlai Aloo
Recipe By :
*Indian

-------- ------------ --------------------------------
10 potatoes -- (to 12)
3/4 cup fresh curds
2 onions -- grated
2 teaspoons cumin, powdered
1 cup boiled green peas
1/2 teaspoon sugar
3 tablespoons ghee
salt -- to taste
***TO BE GROUND INTO A PASTE***
3 cloves garlic
4 cloves
2 tablespoons poppy seeds -- (khus-khus) - (to 3)
1 1/2" piece ginger -- (12 mm)
2 green chiles
2 cardamoms
Potatoes and Peas in a Spicy Curry.
1. Peel the potatoes. Prick them thoroughly with a toothpick and soak in cold water. After
about 10 minutes, remove from the water and add the curds and salt. Keep aside for 1 hour.
2. Heat the ghee and fry the onions for 1 minute. Add the paste and fry again for 1 minute.
3. Add the coriander-cumin seed powder, chile powder and turmeric powder and fry again
for a few seconds.
4. Add the potato mixture and 2 cups of water. Cover and cook until the potatoes are soft.
5. Add the green peas, cream and sugar. Serve hot.
------------------
Mughlai Chicken Parathas
Recipe By :

-------- ------------ --------------------------------
500 gram mincedchicken
6 green chillies
4 chopped tomatoes
2 chopped onions
1 teaspoon garam masals
10 chopped cloves garlic
1 2 inch piece ginger -- crushed
salt to taste
a handful of chopped coriander leaves
4 tablespoons ghee.
First of all, heat ghee, fry ginger and garlic. Put in minced chicken and simmer well. Stir in
garam masala, salt and chilli powder. Add tomatoes and fry till tender, and ghee begins to
separate. Add onions, green chillies and chopped coriander leaves. Set it aside to cool it
off.
For stuffing it inthe Parathas: First take 250 gms. of sieved plain wheat flour. Rub in some
ghee and 1/4th tblsp. of salt. Add some water to make a dough. Knead well till it is smooth
and pliable. Roll it out with your hands into a long roll about 2 inches in diameter. Cut into
pieces of equal size and flatten it. Fill in the chicken mixture, put other flattened, roll out with
a rolling pin into a cake and shallow fry on a tava (girdle) on both sides till light brown. Serve
it with mutton curry or any vegetable curry.
------------------
Mughlai Chicken With Almonds

Recipe By :

-------- ------------ --------------------------------
1 1" piece ginger
8 cloves garlic
6 tablespoons blanched almonds
1 " cinnamon stick
2 bay leaves
5 cloves
10 pods cardamom
2 medium onions -- (cut into small
-- pieces)
1/8 teaspoon red pepper -- up to 1/2
1 small cart whipped cream
2 1/2 pounds chicken boneless -- (2 trays of holy
-- farms)
one bunch coriander leaves
Grind the ginger, garlic, and almonds with water. Heat oil in a non-stick pan, and fry the
chicken until it turns golden brown. Keep it aside and drain the oil. Heat some oil and add
the cardamom, bay leaves and cloves and fry until the bay leaves turn brown. Add the
onions and fry for a few minutes.
Pour the paste from the blender and fry for a couple of minutes until the oil separates. Add 1
tablespoon of yogurt and fry for 30 seconds. Keep adding tablespoons of yogurt and fry until
you get a consistent mixture. Add the chicken, whipped cream and salt and cook gently (low
heat) for 20 minutes. Add Garam Masala and coriander leaves and cook for another 10
minutes.
------------------
Mughlai Dahi Aloo Murgi (Chicken With Potatoes Curds)
Recipe By :

-------- ------------ --------------------------------
750 gram chicken -- (cut into small
-- pieces with only
-- few bones left in)
250 gram small potatoes
3 medium sized onions
3 tablespoons fresh coriander leaves -- broken-up
1 1/2 inch lon ginger
6 cloves garlic
4 medium sized tomatoes
2 cups stale curd
2 cups water
salt to taste.
Scrub and boil unpeeled potatotes. When cool, peel them off and cut them in halves
lengthwise, and place in a shallow dish. Mince onions, garlic, herbs and ginger together, mix
them with salt, garam masala, chilli powder and the stale curd.
Take half of this onion mixture and mix the potatoes and well washed pieces of chicken with
it. Keep it aside for 1 to 2 hours. Now take a large, heavy aluminium saucepan, fry the
remaining of the onion mixture in ghee. Add turmeric, and soon after put in the sliced
tomatoes, and fry gently for a little while longer. Now add seasoned pieces of chicken, mix
thoroughly and fry for 5 to 10 mts. Next add the 2 cupfuls of warm water, bring it to boil, then
turn the heat low and cook with the lid on until the chicken is tender. It would be so in about
one and half hours.Add now the seasoned potatoes, carefully mixing them in with the
chicken.
Should you feel so add a little more hot water and simmer on the gas ring or in the oven for
30 mts. Serve it with pulao or other vegetable dishes.
------------------
Mughlai Lamb Biryani

Categories : Lamb Rice
*Indian

-------- ------------ --------------------------------
3 tablespoons salt
4 cloves garlic
1 3/4" pc ginger -- peeled, chopped
4 tablespoons almonds -- blanched
2/3 cup +3 tablespoons water
1 1/2 pounds lamb meat -- boned, shoulder or
-- leg, cut into 1" cub
1 cup plain yogurt
6 whole cloves
1/2 teaspoon whole cardamom seeds
1 teaspoon whole coriander seeds
1 stick cinnamon
1/4 tablespoon nutmeg
2 tablespoons unsalted butter -- cut into 8 pcs
3 medium hard-boiled eggs -- peeled
Wash the rice in several changes of water. Drain rice and put it in a large bowl. Add 2
quarts of cold water and 1 tablespoon of salt. Mix and soak rice for 3 hours.
Put the saffron threads in small cast iron skillet over medium heat. Toss the threads until
they turn a few shades darker in color. Put warm milk in cup and crumple saffron into milk.
Let the saffron soak in the milk for 3 hours.
Chop the onions roughly and put into blender with garlic, ginger, 2 tablespoons of the
almonds and 3 tablespoons of water. Puree into a paste.
Heat 6 tablespoons of the oil in a 10-inch non-stick skillet. When oil is hot add the raisins
and fry until brown and crisp. Remove raisins after a few seconds. Put the raisins on a plate
with a paper towel to absorb the oil. Put the remaining almonds in the oil and fry until golden.
Remove almonds and place on paper towel with raisins. Set aside for garnish.
Put the meat cubes in the oil, a few at a time, and brown on all sides. As each batch is
browned set aside in bowl.
Add another 7 tablespoons of oil to the skillet and turn heat to medium. When oil is hot, put
the onion garlic paste from the blender into the oil and fry while stirring all the time until the
paste takes on a brown color. If it sticks slightly to the pan, put in a little water and keep
stirring. Return meat to skillet along with any juices in the bowl. Add the yogurt, a
tablespoon at a time, stirring well between additions. Put in 1 1/4 teaspoon salt, and 2/3 cup
water. Stir well and bring to a boil. Cover and turn down heat to a simmer and cook meat for
30 minutes, stirring every 10 minutes or so to prevent burning on the bottom.
While meat is cooking, put the cloves, peppercorns, cardamom seeds, cumin seeds,
cinnamon, nutmeg into a spice grinder and turn into a powder.
When meat has cooked for 30 minutes, add all the spices from the grinder as well as the
cayenne and mix well. Cover again and continue to cook for another 30 minutes, stirring
every 10 minutes or so to prevent burning on the bottom.
Remove cover, raise heat to medium and while constantly stirring reduce until you have
about 3/4 cup of liquid remaining in the bottom of the pan. Turn off the heat and remove as
much of the fat as possible.
Spread out the meat and sauce in the bottom of a glass casserole. cover and keep warm.
Bring 3 1/2 cups of water to a boil in a pan. Add 1 1/2 tablespoons salt. Drain rice and wash
it under running water. Slowly add the rice to the boiling water stirring as you add it. Bring
rice to a rapid boil and hold for 6 minutes. Remove pan from heat and drain rice.
Put the rice on top of the meat piling it up into a little hill. Make a hole in the top of the rice
hill 1 inch diameter going down to the bottom of the rice pile. Drizzle the saffron milk mixture
along the sides of the rice hill. Lay the butter pieces along the sides of the hill. Cover the
dish with foil and place in oven for 1 hour.
Remove from oven and garnish with sliced hard-boiled eggs, raisins and almonds.
------------------
Muhallabia
Recipe By :

-------- ------------ --------------------------------
1/4 cup rice flour
3 cups milk
a pinch of salt
1/4 cup sugar
3/4 cup almonds -- ground to paste
a handful of pistachios or
almonds for serving
a few pomegranate seeds -- (optional)
BLEND the rice flour with 1/4 cup milk to a smooth paste. Bring the remaining milk to a boil
in a heavy bottomed pan. Add the rice flour paste, salt and sugar. Keep stirring until well
mixed. Keep stirring constantly with a wooden spoon over medium heat until the mixture
bubbles gently. Simmer on low heat for five minutes, stirring often or until cooked. Stir in the
ground almonds until well blended. Add the rose water.
Remove from heat and stir occasionally until the mixture cools a little. Pour into a large
serving bowl or four individual dishes. Chill and serve garnished with pistachios or almonds
and pomegranate seeds.
------------------
NOTES : Almond Cream Pudding
Muhallabia (Almond Cream Pudding)

Categories : Cheese And Eggs Desserts
*Indian

-------- ------------ --------------------------------
1/4 cup rice - -- (ground to a fine
-- powder)
3 cups milk
1 pinches salt
1/4 cup sugar
3/4 cup almonds -- ground to paste
1 handful pistachios or almonds -- for serving
few pomegranate seeds -- optional
Time required: 20 minutes plus cooling time
Blend the rice flour with 1/4 cup milk to a smooth paste. Bring the remaining milk to a boil in
a heavy bottomed pan. Add the rice flour paste, salt and sugar. Keep stirring till well mixed.
Keep stirring constantly with a wooden spoon over medium heat until the mixture bubbles
gently. Simmer on low heat for five minutes, stirring often or till cooked. Stir in the ground
almonds until well blended. Add the rose water.
Remove from heat and stir occasionally till the mixture cools a little. Pour into a large serving
bowl or four individual dishes.
Chill and serve garnished with pistachios or almonds and pomegranate seeds.
------------------
Muiinja Haaq (Greens Of Kohlrabi)
Recipe By :

-------- ------------ --------------------------------
2 knol kohls -- (only the greens)
3 kashmiri red chillies
2 pinches soda bicarb -- (2 to 3)
salt to taste
1/2 teaspoon -- grated garlic
3 cups water
1 tablespoon oil
Chop green leaves (including stems) into 2" pieces.
Wash well and drain.
Heat oil in a large deep saucepan.
When smoking, add all ingredients except wheat flour.
Bring to a boil.
Simmer uncovered till most of water evaporates.
The leaves should be tender by then. (approx. 30-35 minutes).
Sprinkle 1 teaspoon wheat flour and stir well till remaining liquid
thickens.
Serve hot with kulchas or flavoured rice.
Variation:
Try substituting knol kohl leaves with big leafed spinach.
Makes: 3 servings
Shelflife: Serve immediately
------------------
Mulakkaya Sambhar
Recipe By :
*Indian

-------- ------------ --------------------------------
1 cup split red gram
3 tablespoons oil
salt -- to taste
***SET 1***
2 medium tomatoes
2 medium onions
3 small green chiles
3 medium drumsticks
***SET 2***
1 teaspoon rice
1 teaspoon split black gram
2 dry red chiles
1 sm piece asafetida *
1 teaspoon oil
In a small skillet heat one teaspoon of oil and add set 2. On less than medium heat fry until
rice turns light brown. Remove from heat and let cool. When cooled make into a fine
powder and keep aside.
Cut ingredients of set 1 into slightly larger than bite sized pieces. (Drumstick is usually cut
into pieces, each of length 2.5 inch). Keep aside. Add two cups of water to the split red
gram and boil until very soft.
In a large pot add 4 cups water, tomato, drumstick, onion and green chile pieces, tamarind
paste, turmeric, salt and red chile powder and on medium heat bring to a boil. Cook for 10
more minutes or until the vegetable pieces are soft. Now add the cooked red gram and cook
for 10 more minutes.
Now add powdered set 3 and stir well and cook again for 10 minutes.
In a deep skillet heat oil and add mustard seeds. When mustard seeds begin to pop, add
coriander and curry leaves. Fry for two minutes and now add asafetida. Immediately add
contents of the above pot and cover. Remove from heat.
This goes very well with dosa and plain white rice.
*Asafetida may be omitted if you need a strong drumstick flavor.
Note: You may use 1.5 tsp. of sambar powder instead of set 2.
------------------
Mulligatawny Soup (Satterly)
Recipe By :
*Indian

-------- ------------ --------------------------------
1/2 cup Dried chick peas
1 medium Onion -- chopped
2 tablespoons Ghee
1 Red chile -- whole
1 pinch Cayenne pepper
1 teaspoon Turmeric
1 tablespoon Coriander
4 cups Stock
1 Salt to taste
1 medium Carrot -- chopped
1 large Potato -- cubed
1 Green bell pepper -- chopped
1 Tomato -- chopped
1/2 cup Grated coconut
1 cup Coconut milk
2 tablespoons Lemon juice
2 teaspoons Cilantro/parsley
Soak, rinse and cook chick peas. Cook for 45-60 minutes until soft, depending on age of the
peas.
In a soup pot, sauté the onions in the ghee for 5 minutes. Add chile, cayenne, turmeric and
coriander. Sauté for 2 to 3 minutes, stirring.
Add the stock and the vegetables. Simmer for 10 to 15 minutes. Add the coconut, coconut
milk, chick peas and cook for a further 5 minutes.
Remove from heat and let cool for a few minutes. Blend well. Return to pot and add lemon
juice and cilantro. The longer this soup sits, the better its flavour. Re-heat gently and serve.
There are many variations on Mulligatawny Soup. This is mine that omits the traditional
chicken stock but adds the occasionally used chick peas.
Posted by Mark Satterly in Intercook
------------------
Mulligatawny Soup - 01
Recipe By :

-------- ------------ --------------------------------
***PART ONE***
1/2 gallon chicken stock
3 1/2 pounds chicken or
4 boneless chicken breasts or leg quarters
1/2 white pepper
1/2 teaspoon dry hot mustard
1/2 teaspoon salt
1/2 teaspoon powdered garlic
***PART THREE***
2 teaspoons cooking oil
2 cups chopped celery
1 1/2 cups diced carrots
1 1/2 cups diced green pepper
***PART FOUR***
4 cups chopped canned tomatoes
1/3 cup applesauce
2 ounces dried parsley
***ROUX***
6 tablespoons flour very lightly browned -- in 2 oz. butter
Bring stock to a boil, add chicken, and cook til done.
Take chicken out of stock, and refrigerate stock then skim off fat. When chicken has cooled,
remove skin and bone if necessary, and chop into bite sized chunks.
After skimming fat off stock, reheat to simmer, and add ingredients from Part Two.
Sauté vegetables in Part Three about 3 minutes each. Add sautéed vegetables and chicken
to stock, plus the ingredients from Part Four.
Bring to a boil, stirring frequently. If desired, mix in Roux to thicken.
------------------

Recipe By :

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1 cup red lentils -- washed and drained
1 medium potato
5 cloves garlic
1 inch ginger -- peeled and chopped
1 1/4 cups water
7 ounces boned and skinned chicken breast
black pepper to taste
1 teaspoon cumin
Combine lentils, stock and turmeric in stock pot and bring to a boil. Cover and simmer 30
minutes. Peel and cube potato; add to soup after half hour. Continue simmering for 30
minutes.
Meanwhile, blend garlic, ginger and 4 1/2 tablespoons water to a smooth paste. Cut chicken
into 1/2" cubes.
Toss chicken in bowl with 1/4 teaspoon salt and pepper to cover. Puree soup base in
blender. Pour into bowl and add remaining salt.
Rinse soup pot and add oil. Heat oil and add paste and remaining spices. Fry, stirring
continuously, until the spice mixture is slightly browned and separates from the oil. Put in the
chicken pieces and fry 2-3 minutes until chicken is opaque. Add 1 cup water and bring to
boil.
Cover and simmer 3-5 minutes or until chicken is cooked. Pour in pureed soup and lemon
juice. Stir to mix and bring to simmer for 2 minutes. Adjust seasonings and serve.
from the kitchen of Sanjiv and Sonia Singh
------------------
Recipe By : Skinny Soups


-------- ------------ --------------------------------
2 teaspoons canola oil
2 large celery stalks -- coarsely chopped
1 large garlic clove -- minced
4 cups chicken stock -- defatted
2 large apples -- * see note
2 medium carrots -- coarsely chopped
1/4 cup fresh parsley -- coarsely chopped
2 tablespoons sweet red peppers -- coarsely chopped
1 cup water
1/2 cup boiling potatoes -- peeled & diced
1/4 teaspoon dried thyme
1 1/2 pounds chicken wings
1 pound chicken breast halves without skin
1 1/4 cups tomatoes, canned -- chopped
salt
Combine oil, celery, onions, and garlic in a large pot. Cook over medium heat, stirring, until
onions are limp (4-5 minutes). Add a tablespoon of chicken stock if necessary to prevent
vegetables from burning. Add apples, carrots, parsley, and sweet peppers and cook, stirring,
3-4 minutes longer.
Stir in remaining stock, water, potatoes, curry powder, chile powder, allspice, thyme, and
pepper. Add chicken. Bring mixture to a boil; then lower heat and simmer, covered, 1 hour
and 5-10 minutes. Remove pot from heat. Remove chicken from pot. Discard chicken wings
and set chicken breasts aside to cool. Skim off and discard fat on soup surface, using large,
shallow spoon. Stir in tomatoes.
Using a measuring cup, scoop about 2 cups vegetables and liquid from pot and transfer to a
blender or food processor. Blend or process until mixture is completely pureed. Return
puree to pot. When chicken breasts are cool enough to handle, remove meat from bones and
cut into bite-sized pieces. Return meat to pot and add salt if desired. Reheat until mixture is
piping hot. Will keep in refrigerator for 3 days.
------------------
NOTES : *winesap or other tart apple, peeled and coarsely chopped
Recipe By : "Extra-Special Crockerypot Recipes" by Lou Seibert Pappas

Categories : Soups And Stews Vegetables
*Indian

-------- ------------ --------------------------------
1 cup boiling water
1 cup shredded coconut
1 carrot -- grated
1 broiler-fryer -- cut in pieces
2 bay leaves
cilantro -- chopped
rice, cooked, hot
1 lime -- cut in wedges
Pour boiling water over coconut and let stand. Using a large frying pan, sauté onion and
carrot in butter until limp and golden. Add curry powder. Cook 3 to 4 minutes.
Add chicken and sauté until browned. Transfer to crockery pot. Drain coconut through wire
strainer. Save liquid. Discard coconut. Add coconut liquid, stock and bay leaf to chicken.
Season with salt and pepper.
Cover crockery pot. Cook on high (300 degrees) 2 to 3 hours, or until tender. Mound rice in
each bowl. Ladle in soup. Accompany with lime wedges.
------------------
Recipe By : Sundays at Moosewood Restaurant, Simon & Schuster


-------- ------------ --------------------------------
1 1/2 cups onions -- chopped
1 celery stalk -- chopped
2 tablespoons vegetable oil -- or ghee
1 small chile pepper -- seeded and chopped
or
1 pinch cayenne -- to taste
1 teaspoon turmeric
4 cups water -- or vegetable stock
1/2 teaspoon salt
1 medium carrot -- chopped
1 large potato -- cut into small cubes
1 medium red and green bell peppers -- seeded and chopped
1 tomato -- chopped
1/2 cup coconut meat -- unsweetened, grated
1 cup coconut milk
3 tablespoons lemon juice -- or lime juice
2 teaspoons fresh cilantro -- chopped (optional)
In a medium soup pot, sauté the onions and celery in the oil or ghee. When the onions are
becoming translucent, add the chile, turmeric, and ground coriander. Sauté for a minute,
stirring to prevent the spices from burning. Add the water or stock, salt, carrot, and potato.
Bring to a boil, then reduce the heat, cover the pot, and simmer the vegetables for 10
minutes.
Add the pepper, tomato, grated coconut, and coconut milk. Simmer gently for another 10
minutes or until the vegetables are tender. Then add the lemon or lime juice and cilantro.
Adjust the seasonings.
Serve at once or, even better, let it sit for an hour or so to bring out the flavors and then
reheat gently and serve.
------------------
NOTES : Indian cooks created this soup to suit British taste. Suit your own taste with this
version -- just the right amount of spice prepares you for fiery things to come!
Serves 4 to 6
Recipe By :

-------- ------------ --------------------------------
1/4 cup butter
1/4 cup sliced carrot
1/4 cup chopped celery
1/4 chopped bell pepper
1 apple, pared, cored -- sliced
1 chopped raw chicken
1/4 cup flour
1/4 teaspoon mace
4 whole cloves
1 tablespoon chopped parsley
1 can stewed tomatoes
1 cup boiled rice
5 cups white stock
Melt the butter in a sauce pan and sauté the onion, celery, carrots, bell pepper, apple and
chicken. Cook until browned, and then add the flour, curry powder, mace, cloves, parsley
and tomatoes. Cover and simmer for 1-1/2 hours. Heat the stock in a kettle. Strain the
sautéed ingredients through a sieve (except the chicken) and add to the stock. Add the
chicken and cooked rice to the stock. Serve with sourdough bread and butter. If desired,
return the veal and more of the cooked chicken to the soup to make a stew.
Preparation Time: 6 hours
------------------
Recipe By :

-------- ------------ --------------------------------
3 tablespoons chicken fat
2 tablespoons chopped onion
1/4 cup cubed carrots
1/4 cup cubed celery
1 small green pepper -- diced
1 large apple -- pared and cubed
1/4 cup flour
3/4 cup tomatoes, chopped -- (canned or fresh)
1/4 teaspoon
1 cup cooked chicken
Melt chicken fat or margarine. Add onion, carrots, celery, green pepper and apple.
Sauté 10-15 minutes until tender. Combine 1/2 cup chicken broth and flour mixing well.
Add to vegetables, stirring constantly to blend.
Add tomatoes, curry powder, 3 1/2 cups chicken broth, and salt and pepper to taste.
Heat to boiling and reduce heat and simmer one hour. Add chicken and simmer 5-10 min.
longer.
------------------
Recipe By :

-------- ------------ --------------------------------
1/4 cup butter -- (1/2 stick)
1/4 teaspoon cloves, powdered
1 carrot -- medium, diced
1 sprig parsley -- minced
1 green pepper -- diced
1 pinch nutmeg
1 stalk celery -- trimmed, diced
2 10 oz. cans
1 apple, tart, med. peeled
1 16 oz. can tomatoes, diced, reserve liquid
1 cup -- cooked and chopped
1/4 cup flour -- all purpose
1. Melt butter in 3 quart saucepan over medium heat.
2. Add onion and sauté until softened, about 2 - 3 minutes.
3. Blend in carrot, green pepper, celery, apple and chicken. Sauté until vegetables are
tender, about 10 minutes. Stir in flour.
4. Add cloves, curry power, parsley and nutmeg. Blend in broth with tomatoes and reserved
liquid.
5. Season with salt and pepper. Reduce head and simmer until heated through, about 30
minutes.
------------------
Recipe By :

-------- ------------ --------------------------------
8 curry leaves (or bay leaves) -- (optional)
4 chicken thighs -- boned
1 cup thinly sliced celery
2 cups coconut milk
salt and pepper
lemon slices
Heat butter in a pan and fry onions until golden. Add curry leaves and curry powder and fry
for 1 minute longer. Add stock, chicken and celery and simmer for 20 minutes. Remove
chicken and dice. Add chicken and coconut milk to soup and bring to almost boiling point
again. Adjust seasoning. Serve with rice and lemon slices.
------------------
Recipe By :

-------- ------------ --------------------------------
1 pound mixed vegetables*
10 1/2 pints chicken or vegetable stock
1 garlic clove -- crushed
2 tablespoons coriander chopped -- as garnish
1/4 pint double cream
* Use a selection of root vegetables, mushrooms, onions etc
Place the vegetables, stock, garlic and coriander sprig in a large pan. Bring to the boil, cover
and simmer for 45 minutes until the vegetables are tender. Blender and re-heat gently.
Meanwhile, heat the ghee or vegetable oil and fry the onion for about 10 minutes, stirring
constantly until golden. Stir in the curry powder and flour and stir fry for a minute. Add this
mixture to the soup. Simmer the soup until it is thickened, then add the cream and chopped
coriander leaves.
This famous soup is a legacy from the Raj, when Britain ruled India under the Viceroy. It was
created in the 18th century by southern Indian cooks to serve to the sahibs (their masters).
Unfortunately, many bastardised versions are sold in Britain's numerous Indian restaurants.
This version is much closer to the original. The strength of the curry powder is up to you. I
personally like using Korma powder (mild curry powder), if you want it hotter use Madras
(medium) or even Vindaloo (hot).
------------------
Recipe By :
Curry *Indian

-------- ------------ --------------------------------
6 ounces red split lentils -- picked over,
-- washed, and drained
2 pints chicken stock
4 ounces potato
1 chicken breast -- boned and skinned;
-- about 7 oz
1 1 1/4 inch c fresh ginger -- peeled and coarsely
-- chopped
1 1/4 tablespoons plus
8 fluid ounces water
1 tablespoon lemon juice -- (you might want
-- more) , about
Combine the lentils, chicken stock, and turmeric in a heavy, medium sized pot and bring to a
boil. Cover, leaving the lid just very slightly ajar, turn heat to low, and simmer gently for 30
minutes. While the soup simmers, peel the potato and cut into 1/2 inch dice. When the soup
has cooked for half an hour, add the cut potato to it. Cover, leaving the lid slightly ajar again,
and continue the simmering for another 30 minutes. During this second simmering period,
put the garlic and ginger into the container of an electric blender. Add 4 1/2 tablespoons
water and blend until you have a smooth paste. Remove all fat from the chicken breast and
cut it into 1/2 inch dice. Put the chicken in a bowl. Sprinkle 1/4 teaspoon salt and some
black pepper over it. Toss to mix. Once the soup base has finished cooking, it needs to be
pureed. I do this in a blender, in three batches. Put the pureed soup in a bowl. Add 1
teaspoon salt to it and mix. Rinse and wipe out your soup pot. Pour the oil into it and set it
over a medium flame. When the oil is hot, put in the garlic-ginger paste, the cumin,
coriander, and cayenne. Fry, stirring continuously, until the spice mixture is slightly browned
and separates from the oil. Put in the chicken pieces. Stir and fry another 2-3 minutes or
until the chicken pieces turn quite opaque. Add 8 fl oz water and bring to a boil. Cover, turn
heat to low, and simmer for 3 minutes or until chicken is cooked. Pour in the pureed soup
and the lemon Juice. Stir to mix and bring to a simmer. Taste the soup for seasonings. I
usually add another teaspoon or so of lemon juice. Simmer the soup very gently for another
2 minutes. If it is too thick, you can always thin it out with a little chicken stock or water.
Serves 4 - 6
Madhur Jaffrey - Indian Cookery
------------------
Recipe By :

-------- ------------ --------------------------------
1/4 cup yellow lentils -- (toor dal)
1 tablespoon cauliflower chopped
1 small potato peeled chopped
1 small carrot coarsely grated
1 small onion finely chopped
1 1 inch piece white radish coarsely grated
1 quarter green cooking apple chopped
1 tablespoon celery finely chopped
salt to taste
1 teaspoon butter or oil
1/4 cup thick coconut milk -- (refer note)
salt to taste
pepper to taste
Wash dal, add potato, cauliflower and 4 cups water.
Pressure cook till very soft. Blend in mixie.
Heat butter in a heavy pan.
Add chopped veggies and apple, stir fry for 4-5 minutes.
Add blended stock. Stir and bring to boil.
Simmer for 5-7 minutes.
Add curry powder, salt and pepper to taste.

Stir in coconut milk, serve in individual bowls.
Note:
How to make coconut milk:
Soak 1 grated coconut in 2 1/2 cups water for 1 hour. Grind in a mixie
using same water.
Strain to extract the milk. Repeat process with the residue twice. Press
out till residue is crumbly.
Use milk as mentioned in recipes.
Makes 3 cups milk.
For above recipe milk of 1 tablespoon grated coconut will suffice.
Makes: 4-5 servings
------------------
Recipe By :
Curry *Indian

-------- ------------ --------------------------------
2 tablespoons oil
2 tablespoons bengal gram flour -- (besan)
1 green apple -- peeled and diced
1 heaped tablespoon curry powder
2 medium-sized tomatoes
1 bay leaf
1 teaspoon coarsely ground black pepper
1 tablespoon boiled rice -- (optional), up to 2
3 1/2 ounces cooked chicken -- shredded
lemon wedges
Heat the oil and add the ginger and garlic. Saute for 2 minutes, then add the onion and
saute until the onion is transparent. Add the gram flour, apple, curry powder, turmeric,
tomatoes, bay leaf, pepper and chicken stock. Bring to the boil, cover and reduce heat.
Simmer for 45 minutes, then process in a blender or pass through a sieve. Add the rice (if
using) and chicken, stir well and serve with lemon wedges.
------------------
Recipe By : Diane's Traveling Newsletter

*Indian

-------- ------------ --------------------------------
1/2 cup onion -- diced
1 large carrot -- diced
2 ribs celery -- diced
2 teaspoons garam masala -- or curry powder
1 bay leaf
1/2 cup cooked chicken -- diced
1/4 cup apple -- diced
1/2 cup cooked rice
1 teaspoon salt -- optional
1/8 teaspoon thyme leaves -- dried
1/2 teaspoon lemon peel
1/2 cup half and half
Saute lightly the onions, carrots and celery in the butter. Stir in the flour and garam masala
and cook 3 minutes. Pour in the chicken broth and simmer 15 minutes. Add the rest of the
ingredients except for the cream and simmer 15 minutes longer.
CAN BE PREPARED AHEAD UP TO THIS POINT. Immediately before serving, heat soup
and stir in hot cream. Heat thoroughly but do not boil.
------------------
Recipe By :
*Indian

-------- ------------ --------------------------------
6 ounces red split lentils -- picked over,
-- washed, and drained
2 pints chicken stock
4 ounces potato
1 chicken breast -- boned and skinned;
-- about 7 oz
1 1 1/4 inch c fresh ginger -- peeled and coarsely
-- chopped
1 1/4 tablespoons plus
8 fluid ounces water
1 tablespoon lemon juice -- (you might want
-- more) , about
Combine the lentils, chicken stock, and turmeric in a heavy, medium sized pot and bring to a
boil. Cover, leaving the lid just very slightly ajar, turn heat to low, and simmer gently for 30
minutes. While the soup simmers, peel the potato and cut into 1/2 inch dice. When the soup
has cooked for half an hour, add the cut potato to it.
Cover, leaving the lid slightly ajar again, and continue the simmering for another 30 minutes.
During this second simmering period, put the garlic and ginger into the container of an
electric blender. Add 4 1/2 tablespoons water and blend until you have a smooth paste.
Remove all fat from the chicken breast and cut it into 1/2 inch dice. Put the chicken in a
bowl. Sprinkle 1/4 teaspoon salt and some black pepper over it. Toss to mix. Once the
soup base has finished cooking, it needs to be pureed. I do this in a blender, in three
batches. Put the pureed soup in a bowl. Add 1 teaspoon salt to it and mix.
Rinse and wipe out your soup pot. Pour the oil into it and set it over a medium flame. When
the oil is hot, put in the garlic-ginger paste, the cumin, coriander, and cayenne. Fry, stirring
continuously, until the spice mixture is slightly browned and separates from the oil. Put in the
chicken pieces. Stir and fry another 2-3 minutes or until the chicken pieces turn quite
opaque. Add 8 fl oz water and bring to a boil. Cover, turn heat to low, and simmer for 3
minutes or until chicken is cooked.
Pour in the pureed soup and the lemon Juice. Stir to mix and bring to a simmer. Taste the
soup for seasonings. I usually add another teaspoon or so of lemon juice. Simmer the soup
very gently for another 2 minutes. If it is too thick, you can always thin it out with a little
chicken stock or water.
Madhur Jaffrey - Indian Cookery
------------------
Recipe By :
*Indian

-------- ------------ --------------------------------
2 tablespoons oil
2 tablespoons bengal gram flour -- (besan)
1 green apple -- peeled and diced
1 heaped tablespoon curry powder
2 medium-sized tomatoes
1 bay leaf
1 teaspoon coarsely ground black pepper
1 tablespoon boiled rice -- (optional), up to 2
3 1/2 ounces cooked chicken -- shredded
lemon wedges
Heat the oil and add the ginger and garlic. Saute for 2 minutes, then add the onion and
saute until the onion is transparent. Add the gram flour, apple, curry powder, turmeric,
tomatoes, bay leaf, pepper and chicken stock.
Bring to the boil, cover and reduce heat. Simmer for 45 minutes, then process in a blender
or pass through a sieve. Add the rice (if using) and chicken, stir well and serve with lemon
wedges.
------------------
Mulligatawny Soup - Betty Crocker's
Recipe By : Betty Crocker's Cookbook


-------- ------------ --------------------------------
1 3 pound broiler-fryer chicken -- cut up
4 cups water
1 teaspoon salt
2 tablespoons margarine or butter
1 medium onion, chopped -- (about 1/2 cup)
2 all-purpose flour
1 large all-purpose apple -- coarsely chopped
1 medium carrot -- thinly sliced
1 medium green bell pepper -- cut into 1/2-inch pi
1. Heat chicken, giblets (except liver), neck, water, salt, curry powder, lemon juice, cloves
and mace to boiling in Dutch oven.
2. Reduce heat. Cover and simmer about 45 minutes or until juices of chicken run clear.
3. Remove chicken from broth. Cool chicken about 10 minutes or just until cool enough to
handle. Remove skin and bones from chicken. Cut chicken into bite-size pieces.
4. Skim fat from broth. Add enough water to broth, if necessary, to measure 4 cups.
5. Heat margarine in Dutch oven over medium heat. Cook onion in margarine about 2
minutes; remove from heat. Stir in flour.
6. Gradually stir in broth. Add chicken, tomatoes and remaining ingredients.
7. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until carrot is tender.
Garnish with parsley if desired.
------------------
Mulligatawny Soup - Bill's Easy-to-Make


-------- ------------ --------------------------------
2 cans chicken broth
2 teaspoons Knorr's Chicken Stock Base
1/8 teaspoon mace
1 teaspoon ginger, powdered
1 teaspoon garlic, minced
1 chicken breast, skinless, boneless -- chopped
1 medium apple, peeled, cored, chopped
2 carrots, peeled, chopped
1/2 medium onion -- chopped
6 tablespoons besan (chickpea flour) -- for thickening
1 banana -- peeled, chopped
6 ounces Kerr's Mango nectar
6 ounces coconut milk -- shake can before use
lemon juice, fresh is best
Put 2 tbsp. oil into soup pan and sauté chicken. Remove when done and chop into small
pieces.
Put 2 tbsp. oil into soup pan and sauté onions and carrots until onions just start to turn
brown.
Add the chicken broth and Knorr's chicken base. Add the garlic, banana and apple chunks,
ginger, mace, chile powder and curry powder. Simmer for 30 minutes.
Use hand blender to puree soup until smooth.
Add the besan and cook for 10 minutes to thicken. Add the coconut milk and mango nectar
and stir. The soup should be about as thick as a split pea soup. Use more besan if too thin.
Add the diced chicken.
To serve: Place a 1/4 cup of hot cooked rice in the center of a shallow soup bowl. Add soup
to cover rice. Garnish with several teaspoons of lemon juice into soup.
------------------
NOTES : When I was working in Pakistan, my favorite food was the Mulligatawny Soup at
the Karachi Marriott hotel. The chef gave me his recipe but it never made as good a
Mulligatawny soup as he served. I've been tinkering with the recipe for over a year and now it
comes very close and I've stopped tinkering. It's delicious.
Mulligatawny Soup - Cooking Lite

Recipe By : Cooking Light, October 1994, page 68

-------- ------------ --------------------------------
1 tablespoon margarine
1 1/2 cups chopped onion
1 pound skinned boned chicken thighs -- trimmed and chopped
1/2 teaspoon salt
1/8 teaspoon pepper
21 ounces low-salt chicken broth -- (2 cans)
1/2 cup all-purpose flour
2 cups 2% low-fat milk
1 pound chopped peeled Golden Delicious apple -- (2-3/4 cups)
1/4 cup chopped fresh parsley
Melt margarine in a large saucepan over medium heat. Add onion, curry powder, and garlic;
sauté 3 minutes. Add chicken, and sauté 5 minutes. Add salt, pepper, and broth; reduce heat
to medium-low, and simmer 10 minutes.
Place flour in a bowl; add milk, stirring until blended. Add to soup; cook 10 minutes or until
thickened, stirring constantly. Add apple; cook 5 minutes. Remove from heat; stir in parsley.
Yield: 2 quarts (serving size: 1 cup).
------------------
Mulligatawny Soup - Karachi Marriott
Recipe By : Chef at Karachi Marriott


-------- ------------ --------------------------------
1 pound chickpeas -- ground
4 apple -- rough cut
4 banana -- rough cut
1/3 cup coconut, powder
1 tablespoon red chile powder, mild
3 chicken breasts, sautéed, deboned -- cut in 1/4" pieces
set chicken aside in refrigerator
4 ounces ginger root, fresh -- rough cut
2 leeks -- rough cut
2 sticks celery -- rough cut
4 quarts chicken stock -- home made
Sauté the garlic, leeks and celery in a little butter.
Place the washed and chopped ginger root in the blender with a little stock. Puree. Wash
the contents of the blender with some stock through a strainer ( to remove ginger root fibers)
into a large stock pot. Wash the contents of the strainer with about 1 cup of stock into the
stock pot.
Put the sautéed aromatics in the blender with the apples, bananas, coconut powder and
turmeric along with a half liter of the chicken stock. Blend until smooth.
Pour the contents of the blender the stock pot. Use the remaining stock to wash out the
blender into the stock pot. Put the pot on simmer and slowly add the ground chick peas,
mixing into the liquid with an electric mixer. The soup should have a good body but not be
too thick. Do not add all the ground chick peas if it makes the soup too thick.
Cover and cook for 2 -3 hours on low heat.
Just before serving, stir the lemon juice and chicken chunks into soup.
To serve: Place soup into bowl and put a spoonful of steamed white rice into the center of
each bowl of soup. Serve with a wedge of fresh lemon or lime.
------------------
Mulligatawny Soup - The Soup Nazi's
Recipe By : The Soup Nazi's

Categories : Soups And Stews Curry
*Indian

-------- ------------ --------------------------------
4 quarts water
2 potatoes -- peeled & sliced
2 carrots -- peeled & sliced
2 stalks celery -- with tops
2 cups peeled & diced eggplant
1 cup frozen yellow corn
2/3 cup canned roasted red pepper -- diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
1 dash marjoram
1 dash nutmeg
1. Combine all ingredients in a large pot over high heat.
2. Bring to a boil, then reduce heat and simmer for 4-5 hours or until soup has reduced by
more than half, and is thick and brownish in color. It should have the consistency of chile.
Stir occasionally for the first few hours, but stir often in the last hour. The edges of the
potatoes should become more rounded, and the nuts will soften. Serve hot.
Notes:
Because of the extreme reduction, I found that the salt in the chicken stock was enough for
the recipe. However, if you use a stock that isn't so salty, you may find you need to add
extra salt to the soup.
------------------
Mulligatawny Soup - Vegetarian
Recipe By :
*Indian

-------- ------------ --------------------------------
2 tablespoons ghee
1 red chile -- whole
1 teaspoon turmeric
4 cups stock
1 salt to taste
1 medium carrot -- chopped
1 large potato -- cubed
1 green bell pepper, chopped
1 tomato -- chopped
1 cup coconut milk
2 t cilantro/parsley
1. Soak, rinse and cook chick peas. Cook for 45-60 minutes until soft, depending on age of
the peas.
2. In a soup pot, sauté the onions in the ghee for 5 minutes. Add chile, cayenne, turmeric
and coriander.
3. Sauté for 2 to 3 minutes, stirring. Add the stock and the vegetables. Simmer for 10 to 15
minutes. Add the coconut, coconut milk, chick peas and cook for a further 5 minutes. 3.
Remove from heat and let cool for a few minutes. Blend well. Return to pot and add lemon
juice and cilantro. The longer this soup sits, the better its flavor.
4. Re-heat gently and serve.
------------------
Mulligatawny Soup With Toasted Spices And Nuts
Recipe By : "Yamuna's Table," by Yamuna Devi (Dutton, 1992)


-------- ------------ --------------------------------
1 stick cinnamon -- (about 3")
6 whole cloves
4 cardamom pods
1 teaspoon grated fresh ginger
2 teaspoons chopped cashews or almonds
3 cups chopped vegetables -- (mixture of carrots,
cauliflower -- potatoes, zucchini,
-- peppers
1 in any proportion or combination)
6 cups vegetable stock
1 teaspoon unsalted butter or olive oil
2 tablespoons chopped cilantro -- (also called
-- coriander or
chinese parsley)
Break the cinnamon stick into pieces. In a piece of clean muslin or double layer of
cheesecloth, wrap the cinnamon stick, cloves, cardamom pods and peppercorns, and tie up
into a bag.
In a soup pot, combine the spice bag, ginger, nuts, vegetables, stock and curry powder.
Bring to a boil; reduce the heat and simmer, covered until the vegetables are tender, about
30 minutes. Remove the spice bag, then puree the stock and vegetables in a blender or
food processor. Pass the mixture through a fine-mesh sieve, pressing with the back of a
spoon to extract as much liquid as possible. Thin with additional stock, if desired. Return to
pot and reheat gently.
For the seasoning, warm a small pan over moderate heat. Add the mustard seeds, cover
and cook until they pop and turn gray. Remove the pan from the heat. Add the cumin seeds
and butter and let the spices cool. Pour the spice seasoning into the soup, stirring to mix.
Season with salt and pepper, and garnish with cilantro.
------------------
Mulligatawny Stew (Chaaru)


-------- ------------ --------------------------------
3 cups water
tamarind -- (the size of a small
-- lemon)
10 fenugreek seeds
1 stem curry leaves
1 drumstick or ripe tomato
1 pinch turmeric
1 pinch asafetida
1 teaspoon oil
salt -- to taste
1. Add tamarind, turmeric, salt, fenugreek seeds, black peppercorns, curry leaves and
drumstick (or tomato) pieces to water. Boil. When the vegetable pieces are done, simmer
for 5 minutes. Remove.
2. Fry mustard seeds, cumin seeds and asafetida. Add this to the stew.
------------------

Mumphali Ke Chaval (Rice With Peanuts)


-------- ------------ --------------------------------
1/2 cup raw peanuts
1 1/2 quarts long-grain rice -- jasmine or basmati
salt -- to taste
2 small green pepper -- minced
1/4 cup parsley -- minced
1 1/2 quarts water
2 lemon's juice
1. Soak rice in water 2-3 hours. Wash in 3-4 changes water.
2. Combine rice with turmeric red pepper, salt and water. Bring to a boil, cover and cook
over medium neat for 25-30 minutes.
3. Meantime, heat oil and saute cumin seeds. When they start to burst, add peanuts and fry
until they turn golden brown. Add parsley and small green pepper and stir quickly.
Combine thoroughly with the cooked rice. Squeeze lemon juice over the rice and mix well.
------------------
Mung Bean Porridge (Payaru Payasam)
Recipe By : Los Angeles Times Cover Story - May 30, 1996


-------- ------------ --------------------------------
1 cup split mung beans -- (whole/unpeeled)
water
1 cup jaggery -- (Indian brown sugar)
2 cups canned coconut milk
1 teaspoon ginger root -- finely chopped
1 teaspoon crushed cadamom seeds
1 tablespoon fried thinly sliced coconut
This sweet porridge is served at festivals and weddings.
Boil mung beans in water cover until tender, about 45 minutes. Mash well.
Combine jaggery with 1 cup water and simmer to make thick syrup. Strain.
Add syrup, coconut milk, ginger and cardamom to mung beans and cook, covered, 15
minutes. Add ghee, stir well and remove from heat. Garnish with coconut pieces.
------------------
Mung Dahl
Recipe By : Madhur Jaffrey's, "An Invitation to Indian Cooking"


-------- ------------ --------------------------------
1 1/2 cups split mung dahl
2 slices fresh ginger -- peeled
1 tablespoon cilantro
1/2 teaspoon cayenne -- optional
3 tablespoons ghee
1 pinch asafetida
lemon wedges
Clean and wash dahl. Place in a heavy pot. Add 5 c water and bring to a boil. Reduce heat
and remove froth. Add garlic, ginger, cilantro, turmeric and cayenne. Cover, leaving lid
slightly ajar and cook for 1 1/2 hours. Stir occasionally. When cooked, add salt and lemon
juice. In a skillet, heat ghee until hot. Add asafetida and a few seconds later, add the
cumin. When the cumin seeds darken, remove from heat and add to the cooked dahl and
serve.
------------------
Mung Dal With Black Mustard Seeds

*Indian

-------- ------------ --------------------------------
1 cup yellow split mung beans
1/2 teaspoon grated fresh ginger
1 tablespoon salt
3 tablespoons ghee
1 green chiles -- (or), seeded and
-- shredded
Wash mung beans. Place with turmeric and ginger in a large pot. Add 4 cups water and
bring to a boil, stirring often. Reduce heat to medium and simmer, partially covered, for 30
minutes. Turn off heat and beat with a wire whisk. When ready to serve, heat puree until
piping hot. Stir in the lemon juice and salt. Heat ghee over a high heat in small frying pan.
When very hot, carefully add the mustard seeds and fry until they start to turn gray. When
they stop sputtering, add the chile. Stir rapidly for a monent and then turn off the heat. Pour
over the puree and fold in the chopped coriander. This dal is excellent with almost every
vegetable.
------------------
Mung Ki Dal - Mung Bean Soup

Curry *Indian

-------- ------------ --------------------------------
7 ounces mung bean sprouts -- soak and drained
4 medium carrots -- peeled and cubed
4 medium potatoes -- peeled and cubed
2 tablespoons green peas
2 medium tomato -- seeded and chopped
salt to taste
1 3/4 quarts water
Prepare vegetables. Bring water to boil and add the drained beans, carrots, turmeric, red
pepper and salt. Cook on low for 15 minutes. Add potatoes and green peas and cook 10
minutes more. In another sauce pan heat oil and cook cumin seed until they begin to burst.
Add onions and cook until browned. Mix in chopped tomato. Cook until soft. Add to bean
soup and cook for 5 minutes.
------------------
Murg Ilaychi (Chicken Cardamom)


-------- ------------ --------------------------------
***MASALA***
the seeds of 12 cardamom pods
or: 1 teaspoon cardamom seeds
2 tablespoons fresh ginger root -- scraped, and finely
-- chopped
***CHICKENS***
2 chickens -- 2 1/2 to 3 pounds
-- each
4 teaspoons salt
1/2 cup ghee
2 whole cloves
2 cups onions -- finely chopped
1/2 cup cold water
First prepare the masala in the following fashion: Combine the yoghurt, cardamom, ginger,
garlic, fennel and red pepper in the jar of an electric blender and blend at high speed for 30
seconds. Turn off the machine, scrape down the sides of the jar with a rubber spatula, and
blend again until the spices are pulverized and the masala reduced to a smooth puree.
Pat the chickens completely dry inside and out with paper towels and truss them securely.
Rub the salt firmly into the skin of both birds and place them in a large shallow baking dish.
With your hands or a rubber spatula, spread the skin of each bird with the masala. Marinate
at room temperature for at least 1 hour, or in the refrigerator for at least 2 hours.
Meanwhile, place the saffron threads in a small bowl or cup, pour in 3 tablespoons of boiling
water, and let them soak for at least 10 minutes.
In a heavy casserole large enough to hold the chickens side by side, heat the ghee over
moderate heat until a drop of water flicked into it Splutters instantly. Add the cinnamon and
cloves and cook, stirring, until they are evenly coated with ghee. Add the onions and, stirring
constantly, fry for 7 or 8 minutes, until they are soft and a delicate gold color. Watch for any
sign of burning and regulate the heat accordingly.
Place the birds in the casserole, pour in all the masala, and add the saffron and its soaking
liquid. Turning the chickens frequently, cook over moderate heat for about 10 minutes, or
until the birds color lightly without really browning and the ghee separates from the malala
and rises to the surface. Stir in the 1/2 cup of cold water and bring to a boil over high heat.
Immediately reduce the heat to low. Cover the casserole with a piece of aluminum foil,
crimping it at the edges to hold it securely, and set the lid firmly in place. Cook for 30 to 35
minutes, or until the chickens are tender but not falling apart. Remove the casserole from
the heat and let the chickens rest, covered, for 15 to 20 minutes before serving.
------------------
Murg Kari (Chicken Curry)


-------- ------------ --------------------------------
2 1/2 pounds skinless chicken legs and thighs -- and
boned skinned -- split chicken
-- breasts
3 teaspoons salt
1 1/2 cups onions -- finely chopped
1 1/2 teaspoons fresh ginger root -- scraped, and finely
-- chopped
1 teaspoon turmeric
1 teaspoon ground hot red pepper
1/4 teaspoon ground fennel
1/2 cup water
1 cup fresh tomatoes -- finely chopped
1/2 cup unflavored yoghurt
Pat the chicken pieces dry with paper towels and sprinkle them with 2 teaspoons of the salt.
In a heavy 10- to 12-inch skillet, heat the oil over high heat until a drop of water flicked into it
splutters instantly. Add the chicken and fry for 3 or 4 minutes, turning the pieces about with a
spoon until they are white and somewhat firm. Transfer the chicken to a plate.
Add the onions, garlic and ginger to the oil remaining in the skillet and, stirring constantly, fry
for 7 or 8 minutes, or until the onions are soft and golden brown. Reduce the heat to low,
add the cumin, turmeric, ground coriander, red pepper, fennel and I tablespoon of the water,
and, stirring constantly, fry for a minute or so. Stir in the tomatoes, 1 tablespoon of the fresh
coriander, the yoghurt and the remaining teaspoon of salt.
Increase the heat to moderate and add the chicken and any juices that have accumulated in
the plate. Pour in the remaining water. Bring to a boil, meanwhile turning the chicken about
in the sauce to coat the pieces evenly. Sprinkle the top with the garam masala and the
remaining tablespoon of fresh coriander, reduce the heat to low, cover tightly, and simmer for
20 minutes, or until the chicken is tender but not falling apart.
To serve, arrange the chicken attractively on a heated platter, pour the sauce remaining in
the skillet over it, and sprinkle with the lemon juice.
------------------
Murgh - Chicken Curry


-------- ------------ --------------------------------
2 1/2 pounds skinned chicken -- cut into servings
3 teaspoons salt
1 cup fine chopped tomato
1/2 cup water
1 1/2 cups finely chopped onion
1 1/2 teaspoons chopped fresh ginger
1 teaspoon finely chopped garlic
1 teaspoon vinegar
1 dried chili -- (optional)
Heat oil over high heat. Add onions fry till golden brown. Take care not to burn. Add garlic,
ginger and tomatoes. Fry till a smooth paste. Add chicken and water, bring to a boil, add
salt. Cover pot and lower heat. Add chili to make it hot if desired. Stir constantly to avoid
burning and coat evenly. After chicken is done, add vinegar and cook for another 5 minutes
on a very slow fire. Sprinkle Garam Masala and serve.
------------------
Murgh Angaar
Recipe By :

-------- ------------ --------------------------------
400 gram boneless chicken
100 gram cheese
250 milliliter curd
10 grams finely chopped green chile
10 grams finely chopped ginger
salt to taste
CUT the chicken into bite sized pieces.
To prepare the marinade: Cream the cheese by hand, add curd, turmeric powder, finely
chopped green chiles, ginger, garam masala powder and seasoning. Mix well. Check the
seasoning. Add the chicken pieces to the marinade and keep aside for 45 minutes. Skewer
the chicken pieces and cook in the tandoor or barbecue for 15 to 20 minutes.
Serve hot on the hot sizzler tawa, garnished with coriander leaves and accompanied by
salad, potato chaat and onion rings.
------------------
NOTES : Boneless chicken pieces with a rich coating of curd and cheese
Murgh Badami (Chicken With Almonds)
Recipe By :

-------- ------------ --------------------------------
1 kilogram skinned chicken thighs
350 gram finely sliced onions
300 gram whole milk natural yoghurt
150 milliliter single cream
25 grams slivered almonds
25 grams ground almonds
Mix the salt, pepper, ginger, garlic and lemon juice together. Rub this
mixture into the chicken and set aside for 30 minutes.
Melt the ghee or butter over a medium heat and fry the onions, stirring
frequently until they are well browned (10-12 minutes). Remove the pan
from the heat and squeeze out excess fat by pressing the onions to one
side of the pan and transfer them to a plate.
Return the pan to the heat and add the cardamom, coriander and turmeric.
Stir and fry for 30 seconds and add the chicken. Increase the heat to
medium high and fry the chicken until it changes colour (5-6 minutes),
stirring continuously.
Reduce the heat to low and add the yoghurt. Bring to a slow simmer ,
cover the pan and cook for 15 minutes. Stir once or twice.
Reserve a little fried onions and add the remainder to the chicken along
with the cream, chilli powder, slivered and ground almonds.
Stir and mix well. Cover and simmer for a further 15-20 minutes, stirring
occasionally. Remove from the heat and serve garnished with the reserved
fried onions.
------------------
Murgh Kali Mirch
Recipe By :
-------- ------------ --------------------------------
4 chicken breasts
100 gram ginger-garlic paste
50 grams Kashmiri chile powder
100 gram hung curd
4 teaspoons crushed peppercorns
4 teaspoons oil -- (20 ml)
2 teaspoons fresh lemon juice
MARINATE the chicken breasts with ginger-garlic paste, Kashmiri chile powder, salt and
pepper to taste. Add the remaining ingredients and mix well. Refrigerate for an hour.
Skewer the chicken breast pieces and cook in a tandoor for 15 minutes or until done.
Serve with onion rings and mint chutney.
------------------
Murgh Ke Mazedar Tukray - Chicken Bits


-------- ------------ --------------------------------
2 1/2 pounds chicken breast -- no skin, no bone, 4
-- breast
pieces
2 teaspoons dried thyme or 1/2 or 1/3 tsp ajwain
-- seeds
2 cloves garlic
2 bright red paprika
3/8 cup vegetable oil -- about
Preheat oven to 350F. Cut each chicken breast piece into thirds. lengthwise and then
crosswise into 3/4-inch to 1-inch segments. Put in bowl. Add black pepper, turmeric,
cayenne, cumin, thyme, garlic, paprika, salt and 1 tablespoon of oil. Mix well and set aside
for 10 minutes or longer. Heat 2 tablespoons oil in a wok or large non-stick pan over very
high heat. When oil is very hot put in chicken. Stir-fry quickly until chicken pieces are lightly
browned or turn opaque on outside. Put in baking dish, cover loosely with lightly oiled waxed
paper (which should sit inside dish and directly on chicken) and bake for 8-10 minutes or until
chicken pieces are cooked through. If not to be eaten immediately, remove chicken pieces
for dish to prevent them from drying out. Seasonings can be premixed and used on fish,
beef and pork.
------------------
Murgh Ke Paarchey
Recipe By :

-------- ------------ --------------------------------
1 kilogram chicken breasts
salt to taste
200 milliliter curd
1 gram saffron
1 gram shahjeera
1 tablespoon oil
WASH and dry the chicken pieces. Mix salt, yellow chile powder, garlic paste, ginger paste,
lemon juice, curd and saffron. Marinate the chicken pieces in this mixture for one hour. Add
shahjeera, fresh cream and oil to the marinated chicken. Cook in a hot tandoor until done.
Serve hot with sliced onion.
------------------
Murgh Korma - Quick Chicken Korma
Recipe By : Madhur Jaffrey "Quick & Easy Indian Cooking"


-------- ------------ --------------------------------
1 1 inch piece fresh ginger root -- peeled and chopped
6 cloves garlic -- coarsely chopped
3 bay leaves
1 2 inche cinnamon stick
8 cardamom pods
4 cloves
1/4 teaspoon black cumin seeds
4 1/2 ounces onions -- finely chopped
3 canned plum tomatoes -- chopped
3 pounds chicken pieces -- skinned
1 teaspoon chili powder -- or to taste
3/4 teaspoon salt
3 tablespoons single cream
Cut the chicken into serving-sized pieces.
Blend ginger, garlic and 3 tablespoons water into smooth paste. Put oil in wide frying pan
and set over high heat. When very hot, put in bay leaves, cinnamon, cardamom pods,
cloves and cumin seeds. Stir and put in onions.
Stir-fry for about 3 minutes or until onions turn brownish. Put in paste from blender, ground
coriander, ground cumin and fry for a minute. Put in chopped tomatoes and fry for another
minute. Put in chicken, chili powder, salt and 1 cup water.
Bring to boil. Cover turn heat to medium and cook for 15 minutes, turning chicken pieces
over now and then. Remove cover, add cream and cook on high heat for another 7-8
minutes or until sauce thickened. Stir gently.
------------------
Murgh Malai
Recipe By :

-------- ------------ --------------------------------
500 gram boneless chicken
20 milliliters malt vinegar
40 grams salt
150 gram cheese
3 eggs
40 grams cornstarch
40 grams hung curd
20 grams green chiles -- chopped fine
4 tablespoons fresh cream -- (60 ml)
MARINATE the chicken with ginger-garlic paste, malt vinegar and salt. Mix the cheese,
eggs, cornstarch and hung curd well and add to the marinated chicken. Add chopped green
chiles and coriander leaves. Mix well. Add cream and mix gradually. Skewer the chicken
pieces and cook in a hot tandoor or over the charcoal grill until done. Serve with mint
chutney.
------------------
Murgh Masallam - Spicy Roasted Stuffed Chicken - N. India


-------- ------------ --------------------------------
3 1/2 pounds chicken -- cleaned
stuffing
1 tablespoon oil
1 large potato -- boiled and diced
2 eggs -- boiled and chopped
1/4 cup peas -- boiled
1/2 teaspoon salt
1/4 teaspoon pepper
2 hot green chilies -- chopped
1 1/2 tablespoons ground almonds
marinade or dry rub
2/3 cup onions -- chopped
3 cloves garlic
2 tablespoons blanched almonds
1/2 cup yogurt
1 teaspoon salt
4 tablespoons oil
To make the stuffing, heat oil in pan over medium high heat. Fry onion until lightly golden.
Add remaining stuffing ingredients and fry 2-3 minutes. Stuff cavity of chicken.
To make the marinade, blend together all ingredients except oil. Sir oil into blended mixture.
Rub chicken al over with marinade and set aside for 5-6 hours.
Place in preheated oven at 425F for 20 minutes. Cover with foil, lower heat to 375f and bake
for further 1 1/2 hours. Remove cover for last 30 minutes.
NOTE: Although this recipe calls to stuff the chicken before marinating 5-6 hours, today's
food sanitation would stuff just before cooking to prevent food born illness.
------------------
Murgh Musallam
Recipe By : Joseph Sotham University of British Columbia, Vancouver

*Indian Tandoori

-------- ------------ --------------------------------
1 chicken
1 piece fresh ginger -- (about 2 cm of a
-- ginger root)
13 garlic cloves
1 large onion
1 cinnamon stick
2 whole brown cardamom pods
1 whole star anise -- (use all 8 arms and
-- the s
7 cloves
5 milliliters turmeric
5 milliliters red chili powder -- (or substitute fresh
-- red
2 green chilies
125 milliliter yogurt
60 milliliters oil -- (preferably ghee, if
-- available)
salt to taste
fresh coriander leaves -- (optional)
1. Clean and joint chicken. If you don't like the skin, remove it.
2. Mash the ginger into a paste (or chop finely) and mince the garlic.
3. Heat oil in a large frying pan. Use ``medium high heat''.

4. Break apart the star anise to release the seeds inside the arms. To the frying pan, add
onions, cinnamon stick, cardamom pods, star aniseed, peppercorns, cloves, garlic and
ginger. Be careful not to burn the garlic. Saute until the onions are cooked but not browned.
5. Add the chicken, turmeric, and chili powder and cook on a medium heat, stirring often.
6. When the oil starts to separate (the gravy will have oil floating on its surface), add the
yogurt and cook till the chicken is done and the gravy is thick. Finally, add the fresh
coriander leaves.
Author's Notes: This recipe is the real thing. Throw out your curry powder: you'll never use
it again once you've tried this recipe. Chicken curry using the real spices cannot be beat!!
This is the basic recipe. Try varying the whole spice combinations until you find a
favorite. The recipe doubles well. A cardamom pod is not the same thing as a cardamom
seed. Make sure you get the pods. A pod is about the size of a pea, and contains seeds
inside it. Don't substitute the ground version of any of the whole spices, the effect will not be
the same. And don't use white cardamom pods. You may want to remove the smaller whole
spices prior to adding the yogurt so that unwitting guests don't eat them. Try the
recommended quantity of garlic. The flavour is surprisingly subtle. More yogurt makes more
gravy. Also a longer cooking time. Vary the amount of chilies to suit your taste. This recipe
is medium hot. I hope this satisfies your mouth-hunger. The spice quantities may be varied
to suit your preferences.
------------------
Murgh Mussalam
Recipe By :

-------- ------------ --------------------------------
2 onions
2 cloves garlic
5 2 inch pc ginger root
8 peppercorns
1 cup natural yogurt
salt
1 1.5 kg -- (3 lb) oven-ready chicken
3/4 cup long-grain rice -- soaked in cold

-- water
-- for 1 hour
3 tablespoons ghee
1/2 cup sultanas
1 1/2 cups water
Place the onions, garlic, ginger, poppy seeds, peppercorns and half the yogurt in a electric
blender or food processor and work to a paste.Stir in the garam masala, add salt to taste.
Prick the chicken all over with a fork and rub in the blended mixture.Leave for 1 hour.Drain
the rice. Heat 1 tablespoon of the ghee in a pan, add the rice and fry for 3 minutes, stirring
constantly.Add the chilli powder.sultanas, almonds and salt to taste and stir well. Pour in half
the water, cover and simmer for about 10 minutes until the rice is almoct tender; cool.
When the rice is cold, use it to stuff the chicken; sewup both ends. Heat the remaining ghee
or oil in a pan and add the chicken, on its sides.Pour in any marinade and the remaining
water. Bring to simmering point, cover and cook for 1 hour, turning over halfway through
cooking time.
Add the remaining yogurt, a spoonful at a time, stirring until it is all absorbed.Add more salt if
necessary.Cook for a further 15 minutes, until the chicken is tender.
------------------
Murgh Shorba (Chicken Soup Punjabi Style)
Recipe By : "The Bombay Palace Cookbook", by Stendahl

Categories : Bombay Soups And Stews
Chicken *Indian

-------- ------------ --------------------------------
1/2 cup butter
1/2 cup flour
2 tablespoons fresh ginger -- grated
2 quarts chicken stock -- *
1 cup cooked chicken -- diced
1 teaspoon sugar
1 teaspoon salt
1/2 cup milk*
1/4 cup heavy cream
fresh ground pepper -- to taste
***Dry Masala***
1. In a large soup pot, melt the butter over medium heat. Sprinkle the flour and stir steadily
until the mixture just begins to turn golden brown.
2. Stir in the garlic and ginger paste and the dry masala, blending well.
3. Add the stock.
4. Bring soup to the boil, then lower heat and simmer 10 minutes.
5. Add the minced chicken breast, the sugar and salt, and the 1/2 cup of milk. Simmer 5
minutes. When serving, top with a teaspoon of heavy cream in the center of each bowl.
Grind a bit of black pepper in the center of the cream.
------------------
NOTES : *If you are making stock from scratch, bring 2 pounds of chicken breasts to boil in 3
quarts of water. Skim off surface scum, and reduce to 2 quarts. This will take about 1 hour.
*Rooby's note: I've used canned evaporated milk in a pinch and I think my family actually
prefers it that way.
This recipe is one of my family's very favorites. They much prefer this over the standard
chicken soup I make!
Murgh Shorva (Chicken Soup)
Recipe By :

-------- ------------ --------------------------------
6 Cloves
2 teaspoons Coriander seeds
4 Bay Leaves
2 medium Onions -- sliced
1 pound Chicken -- cut into pieces
1 quart Water
1/2 teaspoon Ground black pepper
1 teaspoon Vinegar
Salt to taste
1.Melt butter in a pan. Add cloves, coriander seeds and bay leaves. When these begin to
sputter, add onion slices and saut‚. 2.Add chicken pieces and allow to brown slightly. Add
water and bring to a boil. Reduce heat and cook until chicken is tender. Remove and strain.
Add vinegar and stir well. Season to taste with salt and pepper. Remove chicken from bone
and shred; stir into soup and serve.
------------------
Murgh Yakhanee Pulao
Recipe By :
*Indian

-------- ------------ --------------------------------
16 chicken drumsticks
250 gram curd -- beaten
8 cardamoms
4 cloves
2 1/2 cm cinnamon
2 bay leaves
60 grams sliced onions -- fried
1/3 cup mint leaves -- chopped
A few strands saffron -- crushed
Salt to taste
***FOR THE RICE***
1 1/2 cups rice
Salt to taste
5 cardamoms
3 cloves
1 cup milk
Mix all the ingredients for the marinade and rub the chicken with this mixture. Keep aside for
at least an hour. Wash and soak the rice for 45 minutes. Boil 1.5 liters water in a pan. Add
salt, cardamoms, cloves and green chiles. Stir well. Remove the pan from heat. Add rice
and bring to a boil. Add lemon juice and stir well. Remove half of the rice and spread over
the marinated chicken. Continue to cook the remaining rice, stirring occasionally, until half
cooked. Drain and spread over the initially cooked rice. Sprinkle milk over it. Cover with a
lid and seal with atta (whole wheat) dough. Pre-heat the tawa over medium heat. Put the
sealed pan on the pre-heated tawa and cook over medium heat for 35 to 40 minutes. Break
the seal and serve from the pan itself with dahi ki chutney.
------------------
Murghi Aur Piaz Ki Chat - Chicken Sandwich Filling

*Indian

-------- ------------ --------------------------------
1 whole chicken breast
3 tablespoons ketchup
salt -- to taste
lettuce
Boil chicken in salted water. Remove meat from bones, and cut into small pieces. Add
onion, spices and salt before chicken becomes cold. Mix well. Add ketchup and mix well.
Store in refrigerator; serve with lettuce and white bread with crust cut trimmed off.
------------------
Murghi Ka Shorba - Curried Tomato Chicken Soup

*Indian

-------- ------------ --------------------------------
4 tomatoes -- (or substitute
-- canned soup),
-- chopped
2 1/2 cups boneless chicken -- cut in 1" pieces
4 potatoes -- peeled and cubed
salt to taste
1 7/8 quarts water
1/2 cup cream -- optional
Heat oil in saucepan, add oil and cumin. When cumin starts to burst add tomato. Add
chicken and potatoes and all spices except garam masala. Add water and on high bring to
boil, then turn down heat and simmer for 45 minutes. Add garam masala and simmer for 1/2
hour. Serve hot with cream
------------------
Murghi Kari (Chicken Curry)

*Indian

-------- ------------ --------------------------------
1 cup curry base -- make or reheat
1 pound chicken thighs -- cut into 1" pieces
4 cups water
salt to taste
1. Make curry base or reheat already prepared base, in a deep and heavy saucepan.
2. Add spices (except garam masala) and salt to taste. Mix well. Add chicken pieces and
again mix well.
3. Add water and bring to a boil over high heat. Then cook on low heat for about 1 hour.
Stir occasionally.
4. Mix in garam masala, and cook for another 1/2 hour. Serve hot with Indian bread
(Chapati, Purii) or Pilau with green peas (3 c rice, 1/3 c peas, 1/8 t turmeric, 1/8 t red pepper,
3 c water, salt).
------------------

Murkha Dal (Adapted)
Recipe By : "Indian Side Dishes" by Cara Hobday


-------- ------------ --------------------------------
1/4 cup butter
1 tablespoon ginger root -- grated
1 teaspoon turmeric
2 cups red lentils
6 cups water
1 1/4 cups coconut milk
1 teaspoon salt
Melt the butter in a large saucepan over a moderate heat. Add the mustard seeds and cover
the pan. When you can hear the seeds popping, add the onion, garlic, and ginger root.
Cook, uncovered, until they are soft and the garlic is brown, about 7 - 8 minutes.
Stir in the turmeric and green chiles and cook for 1 - 2 minutes until the chiles soften a little.
Add the lentils and cook for 2 minutes, stirring frequently, until the lentils begin to turn
translucent.
Add the water, coconut milk, and salt. Stir well. Bring to a boil, then reduce the heat, and
simmer for 40 minutes, or until the desired consistency is reached. You may like it more
liquid than I do, in which case 40 minutes will be about right, but cook it longer if you prefer a
thicker consistency. (However, if you intend to reheat the dal later rather then eat it
straightaway, cook for only 30 minutes to allow for reheating time.)
Serve immediately while piping hot.
------------------
Murkha Dal - 1
Recipe By : Indian Side Dishes by Cara Hobday


-------- ------------ --------------------------------
1/4 cup butter
1 tablespoon ginger root -- grated
1 teaspoon turmeric
1 cup red lentils
4 cups water
1 teaspoon salt
Melt the butter in a large saucepan over a moderate heat. Add the mustard seeds and cover
the pan. When you can hear the seeds popping, add the onion, garlic, and ginger root.
Cook, uncovered, until they are soft and the garlic is brown, about 7 - 8 minutes.
Stir in the turmeric and green chiles and cook for 1 - 2 minutes until the chiles soften a little.
Add the lentils and cook for 2 minutes, stirring frequently, until the lentils begin to turn
translucent.
Add the water, coconut milk, and salt. Stir well. Bring to a boil, then reduce the heat, and
simmer for 40 minutes, or until the desired consistency is reached. You may like it more
liquid than I do, in which case 40 minutes will be about right, but cook it longer if you prefer a
thicker consistency. (However, if you intend to reheat the dal later rather then eat it
straightaway, cook for only 30 minutes to allow for reheating time.)
Serve immediately while piping hot.
------------------
Muru Kaari
Recipe By :

-------- ------------ --------------------------------
24 oysters
1/4 cup coconut oil
12 cloves garlic,
-- chopped fine
-- chopped fine
1/2 teaspoon turmeric powder -- dissolved in 1 tbs.
water
24 curry leaves
1 cup thin coconut milk
1 1/2 cups thick coconut milk
salt to taste
CLEAN the oysters well and open the shells. Remove the flesh and reserve on a bed of rice.
Reserve the shells.
Heat half the coconut oil in a pan and add mustard seeds. When they crackle, add onions
and fry until the onions turn translucent and glossy. Then add ginger, garlic and green
chiles. Stir-fry for two minutes, add turmeric powder mixture and stir-fry for a minute. Add
curry leaves, stir for a minute and add the thin coconut milk. Bring to a boil, lower the heat,
cover and simmer until reduced by half. Remove the pan from heat, stir-in the thick coconut
milk, return the pan to heat, add cardamom powder and nutmeg powder. Simmer until of
sauce consistency.
While the sauce is simmering, heat the remaining coconut oil, add the oysters and sauté over
medium heat until they begin to release they juices. Add to the sauce and stir. Adjust the
seasoning
To serve: Remove to a serving bowl and serve with aapam, iddiappam or steamed rice
------------------
NOTES : Oysters in lightly seasoned coconut milk-typical of coastal Kerala
Murukku (Rice Chakli)
Recipe By :

-------- ------------ --------------------------------
1 cup plain flour
1 cup rice flour
1/2 cup roasted chickpea -- (dalia or phutana)
-- flour
2 tablespoons oil
2 green chillies ground
salt to taste
oil to deep fry
Sieve plain and rice flour together with soda bicarb.
Tie in a bigh mslin cloth.

Place in a steel vessel and cover with tight lid.
Place in a pressure cooker and steam (4 whistles).
Remove and sieve again.
Mix all other ingredients except oil to deep fry.
Make a medium soft dough.
Use a murukku press and press out circles.
Use 4" plantain leaf squares or a small plate to press onto.
Take care to grease the plate or leaf.
Carefully invert murukku into hot oil.
Deep fry on low medium flame till golden.
Drain and cool. Store in a tightlidded container.
Fry a few murukkus at a time.
Variations:
Add crushed ginger and garlic if desired.
To make extra spicy, add 1/2 teaspoon crushed red chillies.
Making time: 1 hour.
Makes: 25-30 murukkus
Shelflife: 2-3 weeks.
------------------
Murunga
Recipe By :

-------- ------------ --------------------------------
12 drumsticks -- peeled and cut into
-- 2 inch long pieces
5 onions -- sliced
ghee for frying
1 1/2 cups thin coconut milk
salt to taste
a lemon sized ball of tamarind -- soaked in water
HEAT ghee in a pan and fry the onions and green chiles for four minutes. Add the remaining
ingredients, except the tamarind and thick coconut milk. Cook on low heat until the murunga
(drumsticks) are tender. Extract tamarind pulp and add to the curry. Simmer for five
minutes. Add the thick coconut milk and bring it to a boil. For a variation, you can substitute
drumsticks with beans, bitter gourd, snake gourd, brinjals or potatoes.
------------------
NOTES : (Drumstick Curry)
Murunga (Drumstick Curry)

*Indian

-------- ------------ --------------------------------
12 drumsticks -- (peeled & cut into 5
-- cm long -
1 pieces )
5 onions -- sliced
ghee -- for frying
1 1/2 cups thin coconut milk
salt -- to taste
few springs curry leaves
lemon sized ball of tamarind -- soaked in water
Heat ghee in a pan and fry the onions and green chiles for four minutes. Add the remaining
ingredients, except the tamarind and thick coconut milk. Cook on low heat till the murunga
(drumsticks) are tender. Extract tamarind pulp and add to the curry. Simmer for five
minutes. Add the thick coconut milk and bring it to a boil. For a variation, you can substitute
drumsticks with beans, bitter gourd, snake gourd, brinjals or potatoes.
------------------
Mushroom Korma
Recipe By :
Categories : Mushrooms *Indian

-------- ------------ --------------------------------
1 pound mushrooms
2 tablespoons poppy seeds -- (gasgasalu)
1/2 teaspoon cumin
4 cloves
1/2 teaspoon aniseed -- (saunf)
2 cardamom
1 large onion
2 medium tomatoes
3/4 cup oil
salt -- to taste
Wash mushrooms thoroughly. Slice into halves and keep aside.
Crush coriander, cumin, aniseed, poppy seeds, cloves, cinnamon, cardamom into powder
and keep aside.
Make into a paste ginger, garlic, onion and tomato.
Mix mushrooms with all of the above and red chile powder, turmeric and salt to taste.
In a deep skillet heat oil on medium and add mushrooms. Stir for two minutes. Add about
1.5 cup water. Lower heat and let cook for 15-17 minutes.
Goes well with plain white rice and/or parathas.
------------------
Mushroom Soup


-------- ------------ --------------------------------
1 potato
1 carrot
1/2 cup button mushrooms
4 ripe tomatoes
1 cup shredded cabbage
5 cups water
1 tablespoon cinnamon -- (dalchini) powder
1/2 teaspoon black pepper -- (kailimirch) powder
salt -- to taste
fresh coriander leaves
10 almonds
1. Peel and wash potato and carrot and cut into small pieces.
2. Wash cut tomatoes and cabbage.
3. Add garlic and grated ginger.
4. Add 5-6 cups of water and a little salt.
5. Place on fire in a pressure cooker and cook for 10 minutes. Remove from fire.
6. When cool, put everything in the mixer to mash with egg-beater.
7. Sieve and add dalchini powder. Kalimirch powder and salt to taste.
8. Wash and cut mushrooms into small pieces. In a pan heat 1/2 tbsp. butter. Fry
mushrooms until pinkish brown and add to the soup.
9. Add the remaining butter. Heat again. Decorate before serving with cut almonds and
mushrooms.
------------------
Mushrooms With Cumin And Asafetida

Recipe By :

-------- ------------ --------------------------------
1 1/2 pounds mushrooms
2 tablespoons oil
a generous pinch ground asafetida -- or 1/8 inch lump
-- asafetida
2 whole hot dried red peppers
1 cup tomato sauce
1 teaspoon salt
Chop stems off mushrooms. Heat oil in 3-quart pan, and put in asafetida. It will sizzle and
expand within 5 seconds. Now add the cumin seeds, and as soon as they darken (5 to 10
seconds), the red peppers. Stir once and add the turmeric and the mushrooms. Stir
mushrooms for 1/2 minute and add the tomato sauce, 2 1/2 cups of water, and the salt.
Cover, lower heat, and simmer gently 10 to 20 minutes. Remove from heat. Then
mushrooms can be eaten now, but it is better to let them sit 1 to 2 hours to absorb the taste
of the brothlike sauce and then reheat. Serve in little individual bowls. The thin, delicious
sauce can be eaten with a spoon or with hot chapatis.
serves 4-6
------------------
Muslim Curry Paste
Recipe By :
*Indian

-------- ------------ --------------------------------
12 dried red chiles
1 cup warm water
1 teaspoon cloves
1 teaspoon ground mace
1 teaspoon ground nutmeg
3 2" stalks lemongrass -- including the bulbs
1 2" piece fresh ginger root -- peeled
2 teaspoons salt
6 shallots -- peeled
chopped
1 tablespoon shrimp paste
Soak the chiles in the warm water for 20 minutes, then remove and drain.
Meanwhile, roast the cumin, coriander, peppercorns and cloves in a dry skillet for 2 minutes,
then remove from the heat. Roast the cinnamon, mace, nutmeg, and cardamom in the skillet
for 1 minute, then remove from the heat. Grind the cumin, coriander, peppercorns and cloves
in a spice mill and then combine them with the other roasted spices and set aside.
In a food processor or blender, combine the drained chiles and the roasted spices with all
the remaining ingredients and puree into a fine paste.
Transfer to a clean airtight jar and refrigerate for up to one month.
------------------
Mussoor Dahl
Recipe By : Shankar Bhattacharyya

Categories : Dressings Beans
Vegetables Chiles
*Indian

-------- ------------ --------------------------------
1 cup red lentils
500 milliliters water -- (depends on desired
-- texture)
1 r 2 serrano peppers
14 \)tsp turmeric -- (maximum)
1/8 teaspoon kalonji
1 teaspoon ghee -- (can use oil or
-- clarified butter)
salt to taste
1. Wash the lentils. Add the water, bring to a gentle boil. Some scum will develop, from
lentil dust, and surfactants in the lentils. Skim it off.
2. Add the turmeric powder. (Doing this before the scum is removed causes the turmeric to
float up with the scum, and it is then lost. If you do not skim the scum off you will have
problems with the mixture boiling over). Do not postpone adding the turmeric too long.
Undercooked turmeric is not nice.
3. Pierce the sides of the peppers (or slit them), and drop them in. Boil gently, almost
covered, till the lentils are comletely cooked. If necessary, add some water along the way.
The end product should be fairly fluid.
4. Remove the peppers, homogenize the mixture with a hand mixer, drop the peppers back
in. .SH "Make the tarka:"
1. Heat the ghee, preferably in a wok, which makes it easy to deal with the very small
quantity of oil. Add the kalonji.
2. As soon as it stops sizzling, add the cooked lentils rapidly. You may want to let the oil
cool briefly, so that splattering is avoided. .PP --- SEE CAUTION BELOW. THERE ARE
RISKS FOR THE CARELESS. ---
3. Salt to taste (0.5 to 1 tsp), mix, simmer briefly, serve. .SH Variation: .B Materials: As
before, except: .IP skip the kalonji .IP use somewhat more ghee add: .IP 1/8 - \)14 tsp cumin
seeds .IP a modest handful chopped onions .B Procedure: The only difference is in the tarka.
Cook the lentils as before. .B "Prepare the tarka as follows:"
1. Heat the oil. Add the cumin seeds. Stir-fry for a few seconds. Add the chopped onions,
and sautee.
2. Pour in the cooked lentils. Salt to taste. Serve. .IP "CAUTION: ADDING THE LENTILS
TO HOT OIL MAY CAUSE SPLATTERING." .PP If you are not experienced at this, allow the
oil to cool first. Also, against the intuition, there will be more splattering if you get too gentle
about pouring the lentils into the oil. If you add the cooked lentils rapidly, the oil gets
swamped quickly by the lentils, and splattering is avoided, even if it is hot. At the same time,
rapid addition of hot fluid involves some risk of splashing it around. .PP The safest way to
deal with this is to let the oil cool down, then pour it into the cooked lentils (instead of the
other way around), and then use some of the lentils to rinse the rest of the tarka into the main
container. Respect hot oil. .SH Accompaniments: The first implementation, in particular, is
one of the most common ways in which red lentils are made in Bengal, where I'm from. It is
usually served with rice, a wedge of lime, and fried potatoes. Mix the dahl with the rice and
potatoes, squeeze the lime over it and eat. .PP If you want to serve this with bread, use less
water, so as to get a thicker consistency. .PP By some small margin, I prefer the first
implementation with rice, the second with breads. Chappatis in particular. .SH "Fried
potatoes:" Cut potatoes into 1.5 cm cubes. Optionally, parboil the potatoes and drain.
Sprinkle with salt and turmeric. Fry over medium to high heat. .PP I have a strong
preference for the parboiled version, but lack the technique to do it consistently.
------------------
Mussoor Dal
Recipe By :
Categories : Dals Vegetarian
*Indian
-------- ------------ --------------------------------
***VERSION 1***
1 cup red lentils
2 cups water, to 2.5
1 serrano chiles -- or 2
1/8 teaspoon kalonji
1 teaspoon oil or clarified butter salt to taste
1. Wash the lentils. Add the water, bring to a gentle boil. Some scum will develop, from
lentil dust, and surfactants in the lentils. Skim it off.
2. Add the turmeric powder. (Doing this before the scum is removed causes the turmeric to
float up with the scum, and it is then lost. If you do not skim the scum off you will have
problems with the mixture boiling over.) Do not postpone adding the turmeric too long.
Undercooked turmeric is not nice.
3. Pierce the sides of the peppers (or slit them), and drop them in. Boil gently, almost
covered, until the lentils are completely cooked. If necessary, add some water along the
way. The end product should be fairly fluid.
4. Remove the peppers, homogenize the mixture with a hand mixer, drop the peppers back
in.
5. Make the tarka: Heat the oil, preferably in a wok, which makes it easy to deal with the
very small quantity of oil. Add the kalonji.
6. As soon as it stops sizzling, add the cooked lentils rapidly. You may want to let the oil
cool briefly, so that splattering is avoided. See caution below. There are risks for the
careless.
7. Salt to taste (0.5 to 1 tsp), mix, simmer briefly, serve.
Implementation 2
Materials: As before, except:
skip the kalonji use somewhat more oil add: 1/8 to 1/4 tsp. cumin seeds 1/4 cup onions,
chopped
Procedure:
1. The only difference is in the tarka. Cook the lentils as before.

2. Prepare the tarka as follows: Heat the oil. Add the cumin seeds. Stir-fry for a few
seconds. Add the chopped onions, and sauté.
3. Pour in the cooked lentils. Salt to taste. Serve.
Caution
Adding the lentils to hot oil may cause splattering. If you are not experienced at this, allow
the oil to cool first. Also, against the intuition, there will be more splattering if you get too
gentle about pouring the lentils into the oil. If you add the cooked lentils rapidly, the oil gets
swamped quickly by the lentils, and splattering is avoided, even if it is hot. At the same time,
rapid addition of hot fluid involves some risk of splashing it around.
The safest way to deal with this is to let the oil cool down, then pour it into the cooked lentils
(instead of the other way around), and then use some of the lentils to rinse the rest of the
tarka into the main container. Respect hot oil.
Accompaniments
The first implementation, in particular, is one of the most common ways in which red lentils
are made in Bengal, where I'm from. It is usually served with rice, a wedge of lime, and fried
potatoes. Mix the dal with the rice and potatoes, squeeze the lime over it. Eat.
If you want to serve this with bread, use less water, so as to get a thicker consistency. By
some small margin, I prefer the first implementation with rice, the second with breads.
Chappatis in particular.
Fried potatoes
Cut potatoes into 0.5" to 0.75" cubes. Optionally, parboil the potatoes and drain. Sprinkle
with salt and turmeric. Fry over medium to high heat.
I have a strong preference for the parboiled version, but lack the technique to do it
consistently.
Notes: If one uses vegetable oil, the recipes are vegan. Ghee is better to my palate, in which
case, the recipes are lactovegetarian. Please feel free to use whatever subject header you
please.
A fair number of dal recipes have been posted here in the last couple of months. Many have
been a bit more elaborate than the dals that Indians cook every day. While a fancy dal is
delightful from time to time, I prefer the simpler ones most of the time.
These are utterly simple dishes. They work, or they do not work. There is nothing to hide
behind, nothing to salvage. And it is possible that a preference for these simple dishes is
acquired.
For a simple dal, the procedure is as follows:
1. Boil the dal until it is cooked through. 2. Heat a little oil or clarified butter in a wok. Stir
fry the spices for a few seconds, to produce what we call the tarka or phoron. Expect some
spitting and foaming during this step. 3. Pour the boiled lentils in, salt to taste, remove from
heat.
Total real hands-on time required: 5-10 minutes.
(Comment on ingredients: Implementation 1 uses a spice called kalonji, often referred to as

"black jeera" or "black cumin". This looks like small chips of obsidian. It does not look
remotely like cumin, nor does it taste like cumin. Labels may be ambiguous, since I have
also seen dark cumin seeds labeled as "black cumin". Stay conscious of this. If someone
knows a proper English name for kalonji, please let me know.)
Here are two implementations, using red lentils (mussoor dal): (Measures are American, and
not critical anyway. I don't measure.)
Source: Shankar Bhattacharyya

------------------
Mustard Jhinga Jaipuri
Recipe By :

-------- ------------ --------------------------------
12 medium sized prawns -- cleaned, shelled
-- and deveined
1/4 cup lemon juice
1 teaspoon salt
1 1/2 teaspoons mustard paste
CLEAN, shell and devein the prawns. Wash them in running water. Mix lemon juice, salt,
pepper, chile powder and mustard paste and apply the paste to the prawns. Add a little olive
oil to the marinade and mix well. Keep the prawns aside for two hours.
Arrange the marinated prawns on the skewers (sheekh) and cook in a clay oven (tandoor) for
eight to 10 minutes or until done.
Serve hot with greens and onion rings.
------------------
NOTES : Mustard flavored prawns grilled in the tandoor
Mysore Chutney
Recipe By :

-------- ------------ --------------------------------
50 milliliters oil;
100 gram chana dal;
25 grams urad dal;
25 grams red chiles;
20 grams tamarind;
1 teaspoon peppercorns;
2 teaspoons jaggery;
1 coconut -- grated; salt to
-- taste.
HEAT oil on a tawa and roast the chana
dal and urad dal until golden brown. Add
the red chiles and fry for two minutes.
Add tamarind, peppercorns, jaggery and
grated coconut and fry for a while. When
cool, grind with salt to taste to a
smooth paste, adding a little water as
required. Apply this chutney over the
dosa while preparing Mysore dosa and
spring dosa.
------------------
NOTES : Makes 500g
Mysore Pak (Gram Flour Sweet)


-------- ------------ --------------------------------
1 cup besan flour
2 1/4 cups sugar
1 1/2 cups ghee -- melted
1 1/2 cups water
Mix besan flour and melted ghee and set aside. Mix sugar and water in a heavy bottomed
pan. Prepare a syrup of two thread consistency and pour in besan mixture, stirring
continuously. Cook until the mixture leaves the sides of the pan. Pour on a greased thali or
plate (8 1/2" x 8"). After a few minutes, cut into desired shapes. When cool, remove from
thali and store.
Makes 25.
------------------
Mysore Sada Dosa
Recipe By :

-------- ------------ --------------------------------
300 milliliter dosa batter
oil or ghee
2 tablespoons Mysore chutney
1 tablespoon butter
HEAT and grease a non stick tawa or a dosa plate. Pour on 75 ml dosa batter. Mix a little
Mysore chutney and butter. Spread it over the dosa. Fold the dosa in a triangular shape and
serve hot with chutney and sambar.
------------------
Naan (Fried Leavened Bread)
Recipe By :
Categories : Vegetarian Breads
*Indian

-------- ------------ --------------------------------
1/2 cup yogurt
1/2 cup milk
1 teaspoon sugar
3 packages dry yeast -- (1 pack=10 oz)
3 cups white flour
1/2 teaspoon salt
1/2 teaspoon poppy seed
Warm yogurt and stir in milk, until thoroughly mixed. Remove from heat.
Add baking soda, sugar, 2 tbs. butter/oleo, eggs and dry yeast.
Sift together the flour and salt. Make a well in the flour and gradually add the yogurt mixture.
Knead the flour 15 to 20 minutes until smooth and elastic. Brush dough with some of the
remaining butter/oleo. Cover with a warm, damp cloth and set aside in a warm place for 3
hours until the dough had risen to twice its size.
Dust hands with flour. Knead the dough again for a few minutes and divide into 8 balls. Roll
each ball into a 10-in pancake. Pull each pancake gently to give it an oval shape. Cover
with damp cloth 20 minutes.
Heat a griddle until very hot. Mix the remaining 2 tbs. butter/oleo with poppy seed. Brush
one side of each naan with the mixture and the other side with warm water.
Place the warm-water side on the griddle for 1/2 minute. Remove from the griddle and place
naan under broiler for about 2 minutes. Serve with curries and tandoori dishes.
------------------
Naan (Indian Bread)
Recipe By :

-------- ------------ --------------------------------
4 cups white flour
1 cup milk
1 tablespoon oil
1 egg -- beaten
salt -- to taste
3 tablespoons ghee or butter -- melted
1 tablespoon black sesame seeds -- (nigella seeds)
Sift flour, baking powder, baking soda and salt together in a bowl.
Stir in egg, yogurt and 2 tablespoons of the butter. Gradually stir in enough milk to make a
soft dough. Cover with a damp cloth and place in a warm place for 2 hours.
Knead dough on a floured surface for 2 or 3 minutes until smooth.
Divide into 8 pieces Roll each piece into a ball then into ovals about 6 inches long.
Grease a baking sheet and brush the underside of the bread with water. Brush the other
side with butter and sprinkle with sesame or nigella seeds.
Bake 6 to 10 minutes until puffy and light golden brown.
------------------
Naan (Indian Flat Bread)
Recipe By : New International Cookbook


-------- ------------ --------------------------------
1 egg -- slightly beaten
1 teaspoon sugar
1/4 teaspoon salt
1/2 cup milk
ghee or vegetable oil
poppy seeds
Mix all ingredients except milk, ghee and poppy seeds. Stir in enough milk to make a soft
dough. Turn dough onto lightly floured surface; knead until smooth, about 5 minutes. Place
in greased bowl; turn greased side up. Cover; let rest in warm place about 3 hours.
Divide dough in 8 equal parts. Flatten each part on lightly floured surface, rolling it into a 6 X
4" leaf shape (round at one end, tapered at the other) about 1/4" thick. Brush with ghee or
oil; sprinkle with poppy seeds.
Place 2 cookie sheets in oven; heat oven to 450F degrees. Remove cookie sheets from
oven; place breads on hot cookie sheets. Bake until firm, 6-8 minutes.
Serving Ideas : Pronounced: Non
NOTES : Humble Naan is an everyday bread, common in India, Pakistan and central Asia.
------------------
Naan (Leaf Shaped Bread)


-------- ------------ --------------------------------
1 tablespoon sugar
1 tablespoon double-acting baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
6 teaspoons ghee
In a deep bowl. combine the 4 cups of flour, sugar, baking powder, baking soda and salt,
and stir with a large spoon or your fingers until well mixed. Make a shallow well in the center,
drop in the eggs, and stir them into the flour mixture. Stirring constantly, pour in the milk in a
slow, thin stream and continue to stir until all the ingredients are well combined.
Gather the dough into a ball and place it on a smooth, slick surface such as a large baking
sheet or jelly-roll pan, or a marble slab if you have one. Knead the dough by pressing it
down and pushing it forward several times with the heel of your hand, than folding it back on
itself end to end. Repeat for about 10 minutes, or until the dough is smooth and can be
gathered into a soft, somewhat sticky ball. Sprinkle a little flour over and under it from time to
time as you knead to keep it from sticking to your hands.
Moisten your hands with a teaspoon of ghee, gather the dough into a ball, and place it in a
bowl. Drape a kitchen towel over the bowl and let the dough rest in a warm, draft-free place
for about 3 hours.
Slide two large ungreased baking sheets into the oven and preheat the oven and pans to
450*. Divide the dough into 6 equal portions. Moistening your hands with ghee occasionally,
flatten and form each portion into a teardrop-shaped leaf, wide at the base and tapered at the
top. Each leaf should be about 6 inches long and 3 1/2 inches across at its widest point, and
about 3/8 inch thick. Arrange the bread leaves side by side on the preheated baking sheets
and bake therm in the middle of the oven for 6 minutes, or until they are firm to the touch.
Slide the leaves under the broiler for a minute or so to brown the tops lightly. Serve the naan
hot or at room temperature.
------------------
Naan (Leavened Flatbreads) With Mixed Seeds (India)


-------- ------------ --------------------------------
1/2 stick unsalted butter -- (1/4 cup)
1 teaspoon active dry yeast
1/2 teaspoon sugar
1 tablespoon warm water -- (105 to 115 deg f.)
2 1/2 cups unbleached all-purpose flour -- (to 3 1/4 c.)
1 teaspoon salt
2 teaspoons black poppy seeds
1/2 cup warm milk -- (105 - 115 deg f.)
1/2 cup plain whole-milk yogurt -- , at room
-- temperature
1/3 cup onion -- , finely chopped
1 large egg -- , beaten lightly
1 1/2 tablespoons mixed seeds -- such as nigella,
--sesame seeds -- and/or white poppy
-- seeds
coarse salt for sprinkling
YIELD: Makes 4 large naan.
MAKE AHEAD: Naan may be made 1 day ahead and cooled completely before being kept,
wrapped in plastic wrap, at room temperature. Reheat naan, uncovered, on a baking sheet
in a 475 degree F. oven until bottoms are slightly crisp, about 2 minutes.
PREPARATION: Melt butter. In a small bowl stir together yeast, sugar, and water and let
stand until foamy, about 5 minutes. Into a large bowl sift together 2 1/2 cups flour, baking
soda, 1 teaspoon salt, and 1/2 teaspoon black poppy seeds. In another bowl stir together
milk, yogurt, onion, and 2 tablespoons butter. Make a well in center of flour mixture and add
yeast mixture, milk mixture, and egg, stirring until a soft and sticky dough is formed. Transfer
dough to a floured surface and with floured hands knead for about 10 minutes, add enough
of remaining 1/4 cup flour to form a soft but not sticky dough. Form dough into a ball and
put in a lightly oiled large bowl, turning to coat. Cover bowl with a kitchen towel. Let dough
rise in a warm place until doubled in bulk, about 2 hours.
Set oven rack to lowest position and PREHEAT oven to 500 degrees F. Lightly oil a heavy
baking sheet (preferably black metal). Transfer dough to a lightly floured surface and quarter
it. Roll out each quarter into a 1/8-inch-thick oval (12 inches long and 5 inches wide). Let
dough stand, covered with a kitchen towel, 10 minutes. While dough is standing, heat baking
sheet 10 minutes. In a bowl stir together remaining 1 1/2 teaspoons black poppy seeds with
remaining seeds. Remove sheet from oven and immediately put 1 oval on it. Brush top of
oval with some melted butter and sprinkle with one-fourth (1/4) of seed mixture and some
salt.
Bake loaf in oven until edges are golden brown and bread bubbles (top will be an uneven
golden brown), about 4 minutes. Keep naan warm, loosely covered with foil. Make more
loaves, 1 at a time, in same manner without preheating baking sheet (it will already be hot).
------------------
Naan (Pan-Broiled Leavened Bread)

Recipe By : "From Bengal to Punjab" by Smita Chandra

-------- ------------ --------------------------------
1 cup whole milk
2 teaspoons sugar
2 tablespoons active dry yeast
1/2 teaspoon salt
1 large egg -- lightly beaten
butter or ghee
1. Scald the milk, then let it come to room temperature. Add the sugar and yeast, stirring
well to dissolve them. Let the mixture stand in a warm place until the milk is slightly frothy
(about 15 minutes).
2. Place the flour in a large mixing bowl and add the salt, baking powder, oil, yogurt, and
egg. Work them into the flour with your fingers. Gradually add the milk mixture and knead
until you have a soft, smooth dough (5 to 7 minutes). Transfer the dough to a greased bowl,
cover with a damp cloth, and let stand in a warm place until the dough has doubled in size
(about 1 hour).
3. Punch down the dough and divide it into 12 equal-sized balls. Warm a griddle over
medium heat. Roll one ball lightly in flour and with a rolling pin shape it into a circle 7 to 8
inches in diameter, dusting it with flour whenever necessary to prevent sticking. Place the
naan on the griddle and cook until the surface bubbles lightly and the underside is lightly
brown in spots (about 3 minutes). Flip it over and cook for another 3 minutes. Transfer to a
dish and brush melted butter or ghee lightly. Cover with aluminum foil to keep warm. Make
the remaining naan the same way. Serve warm.
Author's Note: Frozen naan are available at Indian grocery stores and can also be ordered
by mail. Homemade naan can be frozen successfully, too. They should be warmed in the
oven or on a griddle and buttered lightly before serving. Although they are traditionally baked
in the oven, I find pan-broiling yields a softer, better naan.
"From Bengal to Punjab: The Cuisine of India, by Smita Chandra Crossing Press, 1991
ISBN 0-89594-509-6
------------------
Naan (Susheel)

-------- ------------ --------------------------------
2 1/2 cups white flour -- (can use 1/2 whole
-- wheat)
1/2 cup milk
1/2 cup yogurt
1 tablespoon oil
1 egg -- beaten
1/2 teaspoon sugar -- optional
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-inch thick. Broil, turning once.
------------------
Naan (Traditional Indian Bread)


-------- ------------ --------------------------------
3 cups flour
1 cup wheat flour
1 tablespoon sugar
4 tablespoons fresh yeast -- (dissolved in)
warm water -- as needed
1 handful sesame seeds -- optional
butter -- as needed
Makes: 12 naans Time required: One hour 10 minutes plus proving time
MIX flour, wheat flour, salt, sugar and yogurt well. Incorporate yeast into it. Mix well. Add
enough water to knead to a smooth but non-sticky dough. Cover and keep aside for 20
minutes. Knead again and cover with a cloth. Keep in a warm place for 30 to 40 minutes to
rise. Roll 1.5 cm thick circles. Stick inside the lid of a hot tandoor and bake for about five
minutes. If using sesame seeds, sprinkle them over the naan and press lightly. Fry in butter
until golden and serve hot.
------------------
NOTES : Makes 12
Naan - 1
Recipe By :

-------- ------------ --------------------------------
3 cups self-raising flour -- (maida)
1 tablespoon oil
1/2 cup curds fresh
salt to taste
1/2 teaspoon baking soda -- (soda - bicarb)
warm milk for kneading.
Sieve together dry ingredients into a large rimmed plate. Add butter
curds, oil and crumble with fingers. When does is like course crumbs, add
milk a little at a time, till a soft pliable dough is formed. Cover with
wet muslin cloth. Cover with another plate and keep aside for 5 - 6
hours.
Knead dough lightly. Break of piece, the size of a medium potato and roll
into a thick triangle, using dry dough if required. Place on a pre-warmed
griddle (tawa). Apply water on the top part with hands Invert naan and
stick to griddle. Invert griddle and roast over the gas flame direct (or
nothing like toasting over bar-b-que coals). Serve hot with a blob of
butter on it.
------------------
Naan - 2
Recipe By : The Bombay Palace Cookbook by Stendhal


-------- ------------ --------------------------------
1 1/2 cups unbleached flour
4 eggs
1 cup heavy cream
1 tablespoon salt
ghee
Mix flours, eggs, cream, salt, baking powder, and soda to make a soft dough (like pizza), and
knead 10-15 minutes. Add 2 ounces of oil or melted butter and knead again for 5-8 minutes.
Form into a ball, cover with a damp cloth and let rise in a warm place until double in size.
When the dough is ready, a finger pressed in the dough will make an impression. This will
take from 1-2 hours, depending on temperature and humidity.
Divide the dough into 8-10 balls. Dipping your fingers into the bowl of oil or butter, lightly pat
each ball to coat with fat. Cover again with a damp cloth and let rest for 15 minutes.
Meanwhile, preheat the oven to 450F. Wet your palms with oil or butter and pat each ball
into a flat circle, making the circle thinner in the center and a tiny bit thicker at the edge. Pull
one side to make the circle into a teardrop shape. Each naan should be about the size of
your hand.
Place the naan on a cookie sheet and brush the tops with oil or butter. Bake 10-12 minutes
until the naan become puffy. To make them a perfect golden color, place the baked naan
under a broiler for a minute or two. Serve at once.
------------------
Naan - 3
Recipe By : Time-Life Foods of the World Indian Cooking


-------- ------------ --------------------------------
1 cup flour
1 package yeast -- dry
2 teaspoons salt
1 cup water -- hot
1 cup buttermilk -- or yogurt
1 egg -- (room temp)
2 tablespoons oil
1 tablespoon honey -- or sugar
2 1/2 cups flour
ghee -- (clarified butter)
garnishes *
* If desired, you can use cornmeal or sesame or poppy seeds on the bread. Combine 1
cup flour, yeast, and salt in a mixing bowl. Stir in water, buttermilk, egg, oil and honey. Beat
until smooth with an electric mixer. Stir in enough remaining flour to form a soft, sticky
dough. Turn onto a floured surface, continue to work in flour until dough is stiff enough to
knead. Knead until smooth and elastic, but still soft (3 to 5 minutes). Place in an oiled bowl;
turning once to coat top of dough. Cover; let rise until double in bulk (about 45 minutes).
Punch dough down. Shape into 16 equal balls. Let rest 5 minutes. Roll out each ball to a
1/4-inch thick round. If desired, brush with melted butter and sprinkle with garnishes. Set on
baking sheets. Bake at 450 degrees F. for 5 to 8 minutes. NOTE: There is no second
rising in this recipe so that you get flat loaves.
------------------
Naan - 4


-------- ------------ --------------------------------
salt -- to taste
1 egg -- beaten
3 tablespoons butter or ghee -- melted
1 cup milk -- (about)
Sift flour, baking powder, baking soda and salt together in a bowl. Stir in egg, yogurt and 2
tablespoons of the butter. Gradually stir in enough milk to make a soft dough. Cover with a
damp cloth and place in a warm place for 2 hours. Preheat oven to 400F (205 C). Knead
dough on a floured surface for 2 or 3 minutes until smooth. Divide into 8 pieces Roll each
piece into a ball then into ovals about 6 inches long.
If you must use a baking sheet, grease it and brush the underside of the bread with water.
Brush the other side with butter and sprinkle with poppy seeds. Bake 6 to 10 minutes until
puffy and golden brown. (This is where the stone makes a difference)
------------------

Naan - 5
Recipe By : The Bombay Palace Cookbook


-------- ------------ --------------------------------
1 1/2 cups flour -- unbleached
1/2 cup flour -- whole wheat
4 egg
1 cup cream -- heavy
1 tablespoon salt
1/4 tablespoon baking soda
ghi
Mix flours, eggs, cream, salt, baking powder, and soda to make a soft dough (like pizza),
and knead 10-15 minutes. Add 2 ounces of oil or melted butter and knead again for 5-8
minutes. Form into a ball, cover with a damp cloth and let rise in a warm place until double in
size. When the dough is ready, a finger pressed in the dough will make an impression. This
will take from 1-2 hours, depending on temperature and humidity. Divide the dough into 8-
10 balls. Dipping your fingers into the bowl of oil or butter, lightly pat each ball to coat with
fat. Cover again with a damp cloth and let rest for 15 minutes. Meanwhile, preheat the oven
to 450 F. Wet your palms with oil or butter and pat each ball into a flat circle, making the
circle thinner in the center and a tiny bit thicker at the edge. Pull one side to make the circle
into a teardrop shape. Each naan should be about the size of your hand. Place the naan on
a cookie sheet and brush the tops with oil or butter. Bake 10-12 minutes until the naan
become puffy. To make them a perfect golden color, place the baked naan under a broiler
for a minute or two. Serve at once.
------------------
Naan - ABM
Recipe By :

-------- ------------ --------------------------------
***BREAD***
1/2 tablespoon yeast
3 cups flour
1/2 teaspoon salt
3/4 cup yogurt
1/2 cup water
***TOPPING***
4 tablespoons onions -- chopped
Preheat oven to 500 degrees.
Use dough cycle on machine. Remove dough from machine and divide into 2 parts. Roll
each part into a small circle (about 8" diameter) and place on greased pizza or other baking
pan. Brush top of each one with melted butter and press finely chopped onion into dough.
Bake 10-15 minutes until puffy and brown.
------------------
Naan - Chesman
Recipe By : Vegetarian Grill, By Andrea Chesman, page 168


-------- ------------ --------------------------------
4 cups unbleached all-purpose flour
1 teaspoon salt
1 egg
1 tablespoon sugar
1 cup milk
1/2 cup safflower or canola oil
Naan is a favorite accompaniment to the tandoori-style grilled foods that are served at many
Indian restaurants. The tandoor oven is common throughout Asia and in Africa. It is a
dome-shaped clay barrel set over a fire of wood, dung, coal, or gas. The breads are baked
on the walls of the oven, resulting in a characteristic well-browned bottom crust. Baking
flatbread on the grill rack of a charcoal or gas grill may be as close as most of us will come to
replicating those tandoor-baked flatbreads.
1. In a food processor fitted with the dough blade, combine the flour, baking powder, and
salt. In a small bowl, mix together the egg, sugar, milk, and 4 tablespoons of the safflower or
canola oil. With the motor running, slowly pour in the milk mixture and process until a soft
dough is formed; add a few tablespoons of water if the mixture is too dry. Add 2 tablespoons
of the oil and process briefly. Form the dough into a ball, place in a lightly oiled bowl, cover,
and let stand at room temperature for 15 minutes. Knead the dough, cover, and let stand for
2 to 3 hours.
2. Prepare a medium-hot fire in the grill.
3. Divide the dough into 8 balls. Let rest for 15 minutes.
4. Lightly oil a work surface. Pat one of the balls into an oval. Roll out as thinly as possible.
Brush the remaining 2 tablespoons oil on both sides. Place on a plate while you finish rolling
out each ball of dough. The rolled-out rounds of dough can be stacked on top of each other.
5. Place two or more flatbreads on the grill. Close the grill lid and bake until the bottom is
browned and the top begins to puff up, about 1 1/2 minutes. To avoid scorching, check the
bottoms after 1 minute and move to a cooler spot on the grill if the breads are cooking too
fast. Flip the flatbreads and grill with the lid up for about 30 seconds more. Remove from
the grill and stack in a basket while you continue to grill the remaining flatbreads.
6. Serve immediately.
MAKES 8 FLATBREADS
------------------
Naan - Nancy's Method


-------- ------------ --------------------------------
500 gram white flour
2 teaspoons dry yeast
2 tablespoons yoghurt
25 grams ghee or butter
1 teaspoon salt
nigella -- (also called kalonji
-- or onion seeds)
-- (optional)
melted butter -- (optional)
Sieve the flour. Mix sugar and yeast in 1 cup warm water and stir until yeast dissolves.
Cover and wait for 5 to 7 minutes until the yeast foams. Mix this liquid with yoghurt,
ghee/butter, salt and flour, and make a soft dough, adding more water as necessary. Knead
the dought for 6 to 7 minutes. Let the dough rest under a damp cloth for 30 minutes.
Preheat the oven (see below). Knead the dough briefly, divide into 20 pieces. Pat and
gently stretch each piece into an oval shape about 1/4 inch thick. Sprinkle with a pinch of
nigella (optional).
Baking the naan: Place baking stone (I use an unglazed kitchen wall tile) on the bottom rach
of the oven, leaving a 1-inch space between the tile and the oven walls to allow air to
circulate. Preheat the oven to 450 F. As soon as the naans are formed, place them on the
heated quarry tiles, and bake for about 4 minutes, until the bread has golden patches on top
and a crusty browned bottom surface. (It's best to form the naans as you bake them, so that
they don't rise too long). Remove the naans and brush the tops with melted butter (optional).
Serve warm.
------------------
Naan - The Bread Book
Recipe By : The Bread Book by Linda Collister and Anthony Blake

Categories : Cheese And Eggs Breads
*Indian

-------- ------------ --------------------------------
1 3/4 cups self-rising white flour
2 tablespoons plain yogurt -- (preferably with
-- active -
cultures)
1 teaspoon kosher salt or flaked sea salt
Combine the flour, yogurt, and salt in a large bowl. Add the lukewarm water, 1 tablespoon at
a time, working it into the flour mixture with your fingers and bringing the flakes of dough
together. Add just enough water to make a soft, slightly sticky dough.
Knead the dough roughly in the bowl for a couple of seconds, then cover with a damp dish
towel and let stand in a warm spot so the dough ferments, about 1 hour. During the last 15
minutes of standing time, heat the broiler and broiler pan.
Flour your fingers and pull off a piece of dough about the size of a walnut. Between your
palms, form the dough into a ball, then roll it out with a rolling pin on an unfloured work
surface into an oval 8 to 9 inches long and about 1/3 inch thick. Repeat with the remaining
dough to make eight naan.
Put one naan on the hot broiler pan and broil about 3 to 4 inches from the source of heat,
until it puffs up and is speckled with brown spots. Naan cook very quickly, in about 30
seconds, so watch it constantly. Turn over and cook the second side. Repeat with the
remaining seven naan.
Makes 8 naan
------------------
Naan Bread - 1
Recipe By : Curry Club: 250 Favorite Curries & Accompaniments

-------- ------------ --------------------------------
2 ounces fresh yeast -- (or)
1 1/2 pounds fine whole wheat flour
1 tablespoon wild onion seeds
lukewarm water
melted butter or ghee
(1) Using the yeast, water and flour, follow the recipe for unleavened bread below. Add the
seeds.
(2) Divide the dough into four equal parts.
(3) Roll each part into a teardrop shape at least 1/4 inch thick.
(4) Preheat the grill to three-quarters heat, cover the rack pan with foil, and set it in the
midway position.
(5) Put the naan on the foil and grill it. Watch it cook (it can easily burn). As soon as the first
side develops brown patches, remove it from the grill.
(6)Turn it over and brush the uncooked side with a little melted ghee or butter.
(7) Return it to the grill and cook it until it is sizzling. Remove.
(8) Repeat stages 5-8 with the other three naan. Serve at once.
LEAVENED BREAD: (1) Dissolve the fresh yeast in a little lukewarm water.
(2) Put the flour in a *warmed* bowl, make a well in the center, and pour in the yeast. Yogurt
can be used instead of the yeast by non-vegans.
(3) Gently mix into the flour and add enough water to make a firm dough.
(4) Remove from the bowl and knead on a floured board until well combined.
Return to the bowl and leave in a warm place for a couple of hours to rise.
(5) Knock back the dough by kneading it down to its original size.
From Curry Club: 250 Favorite Curries & Accompaniments by Pat Chapman
------------------
Naan Bread - 2

Curry *Indian

-------- ------------ --------------------------------
1 cup flour
1 package dry yeast
2 teaspoons salt
1 cup hot water
1 cup buttermilk or yogurt
1 egg -- (at room temp)
2 tablespoons oil
1 tablespoon honey or sugar
2 1/2 cups flour
garnishes *
* If desired, you can use cornmeal or sesame or poppy seeds on the bread.
Combine 1 cup flour, yeast, and salt in a mixing bowl. Stir in water, buttermilk, egg, oil and
honey. Beat until smooth with an electric mixer. Stir in enough remaining flour to form a soft,
sticky dough. Turn onto a floured surface, continue to work in flour until dough is stiff enough
to knead. Knead until smooth and elastic, but still soft (3 to 5 minutes). Place in an oiled
bowl; turning once to coat top of dough. Cover; let rise until double in bulk (about 45
minutes). Punch dough down. Shape into 16 equal balls. Let rest 5 minutes. Roll out each
ball to a 1/4-inch thick round. If desired, brush with melted butter and sprinkle with
garnishes. Set on baking sheets. Bake at 450 degrees F. for 5 to 8 minutes.
NOTE: There is no second rising in this recipe so that you get flat loaves.
------------------
Naan Bread - 3
Recipe By :
*Indian

-------- ------------ --------------------------------
500 grams flour
2 teaspoons sugar
1 egg 1
1 cup fresh milk
2 teaspoons onion or sesame seeds -- (optional)
3 teaspoons oil
salt to taste
1. Sieve flour with baking powder, baking soda and salt. Mix sugar, egg, milk and water.
Knead it well into a medium soft dough.
2. Apply a little oil and cover it with a wet cloth for one hour.
3. Make 10 equal sized balls. Apply a little oil and put onion or sesame seeds on top.
4. Press sides first and then center of the dough ball. Roll it into a round shape.
5. Stretch it from one side to give a triangular (elongated) shape.
6. Now put it on a cloth pad and put it on a preheated Tandoor wall or cook in
a preheated oven (250 degrees Celsius) by placing it on a greased tray.
7. Remove when it is crisp and golden brown on both sides. Remove with the help of
skewers.
8. Serve hot and topped with butter.
------------------
Naan Bread - 4
Recipe By :

-------- ------------ --------------------------------
1 teaspoon dried yeast or half oz fresh
1 pound white plain flour
1 pound white self raising flour
100 milliliters plain yogurt
sesame seeds
wild onion seeds
Mash fresh yeast in a little tepid water until runny paste. Leave in warm place 5-10 mins until
froth. If using dried yeast, add little sugar follow pack instructions. Put flours in warm bowl,
make well in center, add yeast, add yogurt. Mix with hands. Add tepid water as needed.
Until soft and leaves side of bowl. Knead for ages, put back in bowl, leave few hours, or
overnight. After dough rising, divide into 2 or 4, roll into oblong. Make teardrop shape
( elephants ear ). Heat grill on full Brush each one with oil either side. Grill one side. Turn
and sprinkle with sesame seeds and wild onion seeds. Allow some dark slightly burnt bits to
develop. Eat right away.
------------------
Naan Bread - 5

*Indian

-------- ------------ --------------------------------
1 cup flour
1 package dry yeast
2 teaspoons salt
1 cup hot water
1 egg -- (at room temp)
2 tablespoons oil
1 tablespoon honey or sugar
2 1/2 cups flour
garnishes *
* If desired, you can use cornmeal or sesame or poppy seeds on the bread.
Combine 1 cup flour, yeast, and salt in a mixing bowl. Stir in water, buttermilk, egg, oil and
honey. Beat until smooth with an electric mixer. Stir in enough remaining flour to form a soft,
sticky dough. Turn onto a floured surface, continue to work in flour until dough is stiff enough
to knead. Knead until smooth and elastic, but still soft (3 to 5 minutes). Place in an oiled
bowl; turning once to coat top of dough. Cover; let rise until double in bulk (about 45
minutes). Punch dough down. Shape into 16 equal balls. Let rest 5 minutes. Roll out each
ball to a 1/4-inch thick round. If desired, brush with melted butter and sprinkle with
garnishes. Set on baking sheets. Bake at 450 degrees F. for 5 to 8 minutes.
NOTE: There is no second rising in this recipe so that you get flat loaves.
------------------
Naan For Breadmaker
Recipe By :
Breads *Indian

-------- ------------ --------------------------------
***bread***
1/2 tablespoon yeast
3 cups flour
1/2 teaspoon salt
3/4 cup yogurt
1/2 cup water topping-----
4 tablespoons onions -- chopped
A flat bread from India. Make sure your oven is well preheated. Use dough cycle on
machine. Remove dough from machine and divide into 12 parts. Preheat oven to 500. Roll
each part into a small circle (about 8" diameter) and place on greased pizza or other baking
pan. Brush top of each one with melted butter and press finely chopped onion into dough.
Bake 10-15 minutes until puffy and brown.
------------------
Nan'a Pakistani Rice
Recipe By :
Categories : *Indian Pakistani
Rice

-------- ------------ --------------------------------
2 cups basmati rice
3 cups hot water
salt to taste
6 cardamom seeds
6 whole cloves
1 stick cinnamon
2 drops red indian dye/food coloring -- up to 3
Add oil to a medium (oven proof) saucepan or stockpot. Add rice and saute until the grains
turn white. Add water, salt and spices and stir.
When rice comes to a boil, cover, remove from stovetop and then place in oven for 20
minutes. Remove from oven, add a few drops of coloring and fluff with a fork to add color.
Yield: 6 servings
Recipe by: Jennifer Mangum

------------------
Nana's Pakistani Egg Curry
Recipe By :

-------- ------------ --------------------------------
1 tablespoon vinegar
2 ounces water
2 tablespoons fresh ginger -- chopped
7 medium tomatoes -- chopped (or 3 cups)
1 can tomato sauce -- (8-ounce)
1/8 teaspoon sugar
1/4 teaspoon salt
1 teaspoon pepper
12 medium hard boiled eggs -- peeled
1 recipe rice -- recipe follows
Mix first 4 spices with vinegar and water to make a thin paste. Set aside.
Heat a large pot over medium flame and pour vegetable oil in. Add onion, ginger and garlic
into pot and saute until golden brown.
Add spice mixture to onion mixture. Add more water in small amounts if mixture begins to
stick.
Add chopped tomatoes to onion mixture. Pour tomato sauce into a 2-cup measuring cup and
add enough water to make 2 cups of sauce. Add to onion mixture and simmer for 20
minutes. Add a pinch of sugar, salt and pepper.
Cut eggs in half lengthwise. Add eggs to sauce. Top with cilantro. Serve over rice.
Recipe by: Jennifer Mangum
------------------
Nankhatie (Indian Version Of Cookies)
Recipe By :

-------- ------------ --------------------------------
250 gram semolina
250 gram ghee or unsalted butter
250 gram icing sugar
sliced almonds & pistachios -- to garnish
Mix the flour and the semolina together, mix the sugar and the ghee together separately and
really beat well. Slowly slowly add the mixed semolina and the flour into the mixture beating
all the time to let the air in. You can easily do this in the food processor by combining the
sugar and ghee and then feeding the flour down through the tube...takes the hard work out!
Then take the dough out and place in a bowl leave aside for at least 4-5 hours.
Then dip your fingers in little milk and work the dough again, now add the vanilla drops
working the dough well. Make small round cookies and place on baking tray. Garnish the
tops with almonds and pistachios or whatever takes your fancy. Bake until golden brown and
leave to cool on rack.
Grannys tip: you can substitute wheat flour for the semolina if you prefer but you will need to
put in 500 grams wheat flour the rest of the ingredients remain the same.
------------------
Narangi Ka Halva (Orange Halva)
Recipe By : Khana Khazana (television show)


-------- ------------ --------------------------------
3 large juicy oranges
3/4 cup caster sugar
3 tablespoons ghee
8 almonds
1/2 cup semolina
2 green cardamoms
850 milliliter milk
Squeeze the juice from the oranges and add the sugar to it. Heat the ghee in a heavy based
pan add the sliced almonds and raisins and gently fry for a minute. Add the semolina and fry
till the semolina turns golden brown. Keep stiring as to cook the semolina evenly. Crush the
cardamoms and add to the pan with the milk and simmer till the mixture thickens. You will
see the semolina will expand in the milk. The mixture when it thickens should have the
consistancy of mashed potatoes (but not lumpy!;) Now add the orange juice and cook till the
mixture thickens again. Serve hot or cold.
Halvas are usualy served as a sweet dish after the main course. If you serve it as a pudding
you should serve it hot, decorated with sliced almonds.
------------------
Nargis Kebab
Recipe By :

-------- ------------ --------------------------------
***for kebab***
250 gram ground beef or minced lamb -- (8oz)
2 1/2 cm -- (1 inch) piece
-- ginger grated
1 tablespoon cornflour salt
1 egg yolk
4 small hard-boiled eggs
oil for shallow-frying
***for curry sauce***
4 tablespoons oil
5 cm -- (2 inch) piece
-- cinnamon stick
6 cloves
6 cardamom
2 cloves garlic crushed
2 1/2 cm -- (1 inch) piece
-- ginger grated
4 tablespoons natural yogurt
1 400 g can tomatoes
Mix together the meat, garlic, spices, cornflour and salt to taste. Bind with the egg yolk and
divide the mixture into 4 equal parts.
With well floured hands, flatten each portion into a round, place a hard-boiled egg in the
centre and work the meat round to cover. Roll into a ball.
Heat the oil in a pan and shallow fry the kebabs until they are brown all over.lift out and set
aside while making the sauce.
Heat the oil in a saucepan, add the cinnamon,cloves and cardamom and fry for a few
seconds.Add the onion, garlic and ginger and fry until golden brown.Add the coriander,
cumin and chilli powder and fry for 1 minute.Add the yogurt, a spoonful at a time, stirring until
it is absorbed before adding the next spoonful. Break up the tomatoes with a fork,add them
with their juices and simmer fir 1 minute. Add the kebabs to the sauce, season with salt to
taste and cook, uncovered,for 25 minutes until the sauce is thick. Stir in the chopped
coriander to serve.
Note: The kebabs can also be served without the curry sauce, as part of a meal.
------------------
Nargis Kofta - Boiled Eggs Wrapped In Spicy Meat -N. India


-------- ------------ --------------------------------
3/4 pound finely ground lamb
2 tablespoons coriander leaves -- finely chopped
1 teaspoon salt
3 hot green chilies -- finely chopped
3 tablespoons onions -- finely chopped
1 egg -- beaten
4 hard-boiled eggs -- peeled
oil for deep frying
Mix ground meat well with coriander, salt, chilies, garlic, onion, lemon juice and beaten egg.
Divide into 4 portions. Take 1 portion and wrap it around an egg, making sure no hole
appear. Deep fry over medium high heat for 4-5 minutes until nicely browned. Cut in half
lengthwise to serve.
------------------
Nariyal Barfi
Recipe By :

-------- ------------ --------------------------------
1 cup sugar
1/4 cup cashew nuts -- chopped
6 cardamoms -- crushed
2 teaspoons ghee
1 cup water
Dessert made from coconut and cashew nuts.
1. Grease a plate with ghee and set aside.
2. Heat the sugar and water on a low heat to make a thick syrup. Remove the scum from
the syrup.
3. Add the grated coconut and crushed cardamoms. Mix well.
4. Turn off the heat while it is still a thick pouring consistency. Add the chopped cashew
nuts. Mix well.
5. Pour the coconut mixture on the greased plate and quickly spread with a spatula. 6.
After a few minutes cut into diamond shaped pieces with a sharp knife. Store in an airtight
container
------------------
Nariyal Chutney (Coconut Chutney)
Recipe By :

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1 1/2 cups coconut pieces
4 cloves garlic
salt -- to taste
***TEMPERING***
fried chana dal or cashew nuts
1 pinch asafetida
10 curry leaves
2 teaspoons -- ¥
1 gram dal
1 tablespoon oil
2 teaspoons cashews
1. Grind all ingredients (other than tempering ingredients) to a paste adding a little water.
Pour into a serving dish.
2. For tempering, heat oil, and fry the ingredients. Pour over the chutney.
------------------
Nariyal Paan
Recipe By :

-------- ------------ --------------------------------
***FOR THE PANCAKES***
300 milliliter milk
1 egg
115 gram flour
2 tablespoons sugar
2 drops green color
a little ghee
150 gram grated coconut
100 gram coconut jaggery
1/2 nutmeg -- grated
75 grams mixed dry fruits -- chopped
1 tablespoon honey
***FOR THE SAUCE***
250 milliliter coconut milk
100 gram coconut jaggery
2 teaspoons honey
To prepare the pancakes: MIX all the pancake ingredients, except ghee and varakh, to a
smooth paste of pouring consistency. Heat a little ghee in a non stick pan and pour a little of
the pancake batter to cover the base entirely. Fry until done. Similarly prepare more
pancakes with the remaining ingredients. Dust a little flour between the pancakes to avoid
sticking.
To prepare the filling: Mix all the ingredients for the filling, except the coconut jaggery, in a
bowl and mix well. Lastly add the coconut jaggery. Mix well and keep aside.
To prepare the sauce: Put coconut milk in a pan and cook on a low heat. Add the coconut
jaggery and keep stirring on a low heat until the jaggery is dissolved. Dissolve cornstarch in
a little water and add to the pan. Stir well. Add honey to taste. Cook on a low heat until the
sauce thickens and starts bubbling.
Put a little filling over each pancake and fold like a paan. Arrange on a plate and garnish
with silver varakh. Serve the sauce separately.
------------------
NOTES : Green colored pancakes with sweet coconut filling
Nariyal Shorba (Coconut Soup)
Recipe By :

-------- ------------ --------------------------------
2 coconuts
2 tablespoons ghee
2 curry leaves
1. Grate the coconut. Add 6 cups of warm water and blend in a blender. Strain to obtain
coconut milk.
2. Heat the ghee and fry the cumin seeds for 1 minute. Add the paste and curry leaves and
fry again for 1 minute.
3. Mix the cornstarch and coconut milk, add to the paste and boil for a few minutes.
------------------
Narkeler Payesh Indian (Coconut Scented Rice Pudding)


-------- ------------ --------------------------------
3/4 cup basmati rice -- (or)
other fine long grain rice
1 1/2 cups water
2 tablespoons raisins -- (preferably golden)
2 tablespoons toasted cashews or silvered almonds
1 1/4 cups fresh or unsweetened canned coconut milk
-- *
chopped raw pistachios -- for garnish
Rice pudding prepared with milk is more common in Bengal, but this coconut milk version,
which is quicker to make, has a fragrant, sweet aroma. Since coconut has an affinity with
fish, I often serve this dish after a seafood meal. Try as is, or arrange slices of fresh ripe
papayas, bananas, or mangoes around the pudding.
This dessert is best enjoyed soon after it is made. If allowed to sit for several hours, it will
become dry. If that happens, add a little milk (or coconut milk), reheat, and serve.
*Stirred until evenly mixed. You can substitute a mixture of 1/2 cup coconut milk and 3/4 cup
whole or 2% low fat milk.
1. Bring rice and water to boil in a pan. Simmer, covered, until all water is absorbed and rice
is tender, 20 or so minutes. 2. Add raisins, cashews, and cardamom. Dissolve sugar in the
coconut milk and stir into the rice mixture gently, so as not to break the rice kernels. Raise
heat slightly and cook uncovered until the mixture thickens, 5 to 10 minutes. Remove from
heat. Let cool slightly. Garnish with pistachios and serve.
------------------

Nasi Briani
Recipe By :

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2 shallots -- minced
1/4 cup water
1 teaspoon minced ginger
6 cloves
1 inch cinnamon bark
4 cups chicken or vegetable broth
2 ounces ghee
8 cardamoms -- lightly crushed
1 teaspoon yellow food coloring
21 ounces basmati rice
Wash rice under running water until water is clear.
Heat wok then add ghee. Fry ginger, garlic, and shallots until lightly browned then add
cinnamon bark, cardamoms, and cloves. Add rice to the wok, saute rice until it's dry.
Transfer rice to a rice cooker and add chicken broth. Cook until it's almost done (the last 5-7
minutes of cooking). Mix yellow food coloring, rose essence, and water. Open the rice
cooker lid then sprinkle the coloring mixture over irce. Continue cooking until rice is cooked,
stir rice to mix the color evenly. Keep hot inside the rice cooker until it's ready to be served.
------------------
Nasi Goreng Teri
Recipe By :

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100 gram small salted fish oil
10 flakes garlic,
-- chopped fine
4 eggs -- beaten
40 grams shelled green peas
40 grams carrot -- diced fine
40 grams leek -- chopped fine
1 1/4 kilograms rice -- boiled
2 teaspoons oyster sauce
a small piece nutmeg -- crushed
1 1/2 cm cinnamon
1 onion -- sliced and fried
1 potato -- sliced and fried
SOAK the salted fish in water for about 30 minutes. Drain and deep fry in
hot oil til crisp and done.
Keep aside.
Heat a little oil in a wok. Sauté the garlic lightly. Add the beaten eggs, green peas, carrot
and leek. Sauté for three minutes.
Add the boiled rice, oyster sauce, soy sauce and salt and pepper. Stir
well.
Add the salted fish. Toss for around two minutes. Serve hot.
------------------
Nasi Ulam
Recipe By :

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5 lime leaves -- cut into strips
1 lemon grass -- chopped fine
70 grams cucumber -- diced
70 grams string beans -- diced
2 tablespoons shallot slices -- crisp fried
450 gram cooked rice
salt to taste
***FOR THE SAUCE***
1 tablespoon garlic -- chopped fine
1/2 teaspoon yellow bean paste
2 tablespoons palm jaggery -- crumbled
1 tablespoon white vinegar
1 teaspoon soy sauce
1/2 cup water )
MIX lime leaves and chopped lemon grass, cover and set aside for 20 minutes. Toss rice
with lime leaves, lemon grass and salt. Transfer to a serving dish. Arrange the diced
cucumber and string beans over and
garnish with fried shallots.
Mix all ingredients for the sauce together, and serve separately. The vegetables and garnish
may also be served separately.
------------------
NOTES : Fragrant rice with fresh vegetables
Navratan Korma - 1
Recipe By : http://www.getsurfed.co.uk/restaurants/special.htm

-------- ------------ --------------------------------
1/2 cup carrots -- chopped
1/2 cup french beans -- chopped
1/2 cup potatoes -- chopped
1/2 cup mushrooms -- chopped
1/2 cup cauliflower -- chopped
1/2 cup baby corn -- chopped
1 teaspoon green chillies -- finely chopped
salt -- to taste
1 tablespoon whole garam masala
2 sticks cinnamon sticks
4 whole cloves
8 whole cardamon pods -- cracked open
bay leaves
1 tablespoon butter
1 tablespoon oil
1 cup beaten yogurt
1/4 cup cream
1/2 cup boiled onion paste
1/2 cup capsicum
1/2 cup cashewnut paste
1/2 cup peas
cashewnuts
In a pan take the butter and the oil together. Once hot, add the whole garam masala and the
green chillies and fry, it will spit a lot! Next add the ginger and garlic paste and fry. Once
fried, add the onion paste (the onion paste is made by boiling the onion and then liquidising
it) mix well.
Once done, add the potatoes, carrots, french beans, baby corn, cauliflower, mushrooms,
peas and mix well. Put in the yogurt and add the cashewnut paste.
Add salt to taste and cover and cook on slow heat until all the vegetables are tender. Put in
whole cashewnuts and the cream and mix well.
Serve hot with naan or rice. This dish is a real royal treat, it will make you feel like a royal
personage! The name means a dish with nine ingredients, here they are all vegetables, but
there can be variations using cashew nuts, raisins and such.
------------------
Navratan Korma - 2
Recipe By : http://www.getsurfed.co.uk/restaurants/special.htm

-------- ------------ --------------------------------
1/2 cup carrots, chopped
1/2 cup french beans, chopped
1/2 cup potatoes, chopped
1/2 cup mushrooms, chopped
1/2 cup cauliflower, chopped
1/2 cup baby corn, chopped
1 teaspoon green chiles -- finely chopped
salt -- to taste
1 tablespoon butter
1 tablespoon oil
1 cup beaten yogurt
1/4 cup cream
1/2 cup boiled onion paste
1/2 cup capsicum
1/2 cup cashew nut paste
1/2 cup peas
cashew nuts
In a pan take the butter and the oil together. Once hot, add the whole garam masala and the
green chiles and fry, it will spit a lot! Next add the ginger and garlic paste and fry. Once fried,
add the onion paste (the onion paste is made by boiling the onion and then blendering it) mix
well.
Once done, add the potatoes, carrots, French beans, baby corn, cauliflower, mushrooms,
peas and mix well. Put in the yogurt and add the cashew nut paste. Add salt to taste and
cover and cook on slow heat until all the vegetables are tender. Put in whole cashew nuts
and the cream and mix well. Serve hot with naan or rice.
This dish is a real royal treat, it will make you feel like a royal personage! The name means a
dish with nine ingredients, here they are all vegetables, but there can be variations using
cashew nuts, raisins and such.
------------------
Navrathna Kurma
Recipe By :

-------- ------------ --------------------------------
100 grams paneer -- (or cottage cheese)
-- (carrots, french
-- beans, green peas,
-- potatoes)
3 tomatoes
2 onions
1 cup milk
3 teaspoons fresh cream
3 teaspoons ghee
salt to taste
Grate the onions. Put the tomatoes in hot water. After 10 minutes take off the skin and
chop. Cut the paneer into small pieces and deep fry in ghee.
Heat oil in a vessel and fry the onions for a few minutes. Add the ginger and garlic paste,
and fry for 1/2 minute. Add the chopped tomatoes, turmeric powder, coriander powder and
chili powder, Garam Masala and salt. Fry for at least 3-4 minutes. Add the boiled
vegetables, milk, cream and fried paneer pieces. Cook for a few minutes.
Serve hot decorated with silver foil.
------------------

Navrattan Pullao (Nine-Jeweled Rice)


-------- ------------ --------------------------------
1 cup Basmati rice
1 3/4 cups water
1/4 cup oil
1 small onion -- finely sliced
6 cloves
1 teaspoon salt
***A***
1/4 cup frozen peas -- boiled
salt
6 drops green food coloring - mixed with
1 teaspoon water
***B***
1/4 cup diced tomatoes
salt
garam masala
6 drops red food coloring - mixed with
2 teaspoons water
***C***
2 1/4 cups ghee
1 ounce almonds
1 ounce cashew nuts
1 1/2 ounces golden raisins
1 ounce pistachio nuts
1 piece ginger -- (1 inch), thinly
-- sliced
1 green chile -- optional
1 hard boiled egg
Clean, wash, and soak rice in 1 3/4 cup water for pressure cooking, or in 2 cups of water for
pan cooking. Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice and fry
for 2/3 minutes to coat the rice grains with oil. Add the water which the rice was soaking in.
Pressure cook, building up the pressure to 15 psi and let drop, OR cook in a pan bringing to
full boil then down to a simmer followed by 20 minutes of cooking until the rice is done.
Divide rice into three parts. Thoroughly mix A with one part and B with another. Leave the
last part plain. Keep rice separate and warm in the oven.
(C) Meanwhile fry the onion until it is crisp. Remove and fry almonds, cashew nuts,
pistachios, raisins, ginger and chile. Chop egg and sprinkle with salt. Keep warm until
required.
To serve, place onions, nuts, chopped egg and all of (C) in a dish and spread the three
batches of rice in clumps above it aesthetically.
------------------
Nectarine Ginger Chutney


-------- ------------ --------------------------------
3/4 pound fresh ginger -- minced
6 cups granulated sugar
3 cups cider vinegar
6 cloves garlic -- mashed
8 pounds nectarines -- (about 24 medium),
-- pitted and cubed
1 1/2 cups lemon juice
1 cup golden raisins
1 cup raisins
Cover ginger with water in a saucepan and bring to a boil, turn down heat and simmer until
tender, 35-40 minutes. In a large non-aluminum pot, mix ginger water, ginger, sugar,
vinegar, and garlic. Bring to a boil and add remaining ingredients. Cook until thick, about 1
1/2 hours.
------------------
Nedar And Haaq In Yakni (Lotus Root And Greens In Curds)
Recipe By :

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2 5 inch long lotus roots
1 bunch spinach or kohl greens
4 kashmiri red chillies
1 teaspoon grated ginger
1/2 teaspoon grated garlic
1/2 cup plain curds
salt to taste
2 tablespoons mustard -- (or other ) oil
Clean and chop roots into 1" chunks.
Boil till tender. (Pressure cook or in plenty of water).
Wash drain and keep aside.
Clean and chop spinach into 1" pieces.
If using kohl greens, boil till halftender.
Wash drain and keep aside.
Heat oil, add ginger, garlic and stir for a minute.
Add chillies, stir. Add turmeric and salt.
Add curds and stir continuously till whitness is gone completely.
Add spinach roots and cook till gravy is almost semisolid.
Sprinkle garam masala, stir and remove from fire.
Serve hot with bread, kulcha or rice.
Makes: 4 servings
------------------
Neela's Eggplant And Potato - Madhur Jaffrey
Recipe By : Madhur Jaffrey's World-of-the-East Vegetarian Cooking

*Indian

-------- ------------ --------------------------------
4 tablespoons vegetable oil -- * see note.
1 cup peeled diced boiling potatoes -- 1/2" cubes
1 cup diced eggplant -- 1/2" cubes
1 1/2 teaspoons ground coriander seeds
1/2 teaspoon salt
3 tablespoons water
1 tablespoon Chinese parsley -- optional
* Note: 4T oil is plenty for a doubled recipe. [Prepare pots and eggplant. Start rice. Finish
rest of preparation.] Heat the oil in an 8- to 10-inch skillet over a medium-high flame. [Or,
use wok when doubling.] When hot, put in the mustard seeds. As soon as the mustard
seeds begin to pop (this just takes a few seconds), put in the potatoes and eggplant.
Stir once. Now put in the coriander, cumin, turmeric, cayenne, and salt. Stir and fry for
about a minute. Add 3 tablespoons water, cover immediately with a tight-fitting lid, turn heat
to low and simmer gently 10 to 15 minutes or until potatoes are tender. Stir every now and
then. If the vegetables seem to catch at the bottom of the skillet, add another tablespoon of
water. You may garnish this dish with a tablespoon of minced Chinese parsley.
------------------
NOTES : Doubled, this is a generous dinner for two over rice.
Neer Dosa

Categories : South Indian Rice
Vegetarian *Indian

-------- ------------ --------------------------------
2 cups rice
salt -- to taste
oil -- for frying
Wash and soak the rice for 1 1/2 hours. Then grind it to a very fine paste. Remove from
stone and add salt and water to make a very thin consistency. This dosa batter should not
be kept for fermenting, but prepared immediately.
Heat the dosa tava, apply a little oil and pour one ladle full of batter so that it spreads in a
thin, even layer. Cover and keep it for a second. Then remove it carefully. It comes out thin
like handkerchief.
------------------
Neuris (Sweet Samosa)
Recipe By :

-------- ------------ --------------------------------
75 grams desiccated coconut -- (2.5 oz)
45 grams light soft brown sugar -- (1.5 oz)
30 grams unroasted shelled cashews -- lightly crushed
-- with a (1 oz)
rolling pin
30 grams seedless raisins
250 milliliter evaporated milk -- (8 fl oz)
12 sheets filo pastry -- (approx 28x18cm -
-- 11x 7 inches)
sunflower oil or melted butter to brush
-- over the pastry
Put the coconut, sugar, cashews, raisins and evaporated milk into a small,
heavy-based saucepan and pace over a medium heat. Stir and mix the
ingredients thoroughly and as soon as the milk starts bubbling reduce the
heat to low. Cook uncovered until the coconut has absorbed all the milk,
about 8-10 minutes. Stir frequently.
Remove the pan from the heat and stir in the nutmeg and cinnamon. Allow
to become cold. Divide into 12 equal portions.
Pre-heat the oven to 180 C (350 F/gas mark 4). Line a baking sheet with
greased greaseproof paper or non-stick baking parchment. Place a sheet of
filo pastry on a baking board and brush well with oil or butter. Fold the
pastry in half lengthways. Brush with oil or butter again and fold it
widthways.
Place a portion of filling on one half of the pastry and fold the other
half over it. Seal the edges with cold water. Press the edges with a
fork and trim with a pair of scissors.
Place the samosa on the prepared baking sheet and brush liberally with oil
or melted butter. Bake in the centre of the oven for 20-25 minutes or so
until the samosas are golden brown.
(Neuris is a traditional dish cooked during the Hindu festival of "Diwali"

(Festival of Lights) and is also a Christmas speciality for Christians.)

------------------
New Potatoes With Peas And Coriander
Recipe By : Bruce Cost, "Ginger East to West"


-------- ------------ --------------------------------
8 small new potatoes
1/4 cup ghee
1 1/2 teaspoons fresh ginger -- minced
2 small red chilies -- chopped
1 cup fresh coriander
1 teaspoon salt
1/4 cup lemon juice
6 tablespoons water
1/2 cup frozen/fresh peas
Wash and dice the potatoes. Put ghee in a pot, heat gently. When hot, add the potatoes
and cumin seeds. Cook, stirring, for 2 minutes. Add turmeric, ginger and peppers. Cook,
stirring, 3 minutes. Add the remaining ingredients excepting the peas. Lower the heat,
cover and simmer for 15 minutes. Check the water level, adding more if necessary. Just
prior to serving, add the peas. Uncover, turn up the heat and cook until all the water has
evaporated.
------------------
Nimbu Rice


-------- ------------ --------------------------------
1 cup rice
2 tablespoons oil
1 teaspoon urad dal
1 handful cashews
1 handful raisins
1 pinch turmeric
1 cup mixed vegetables
1 lemon
Cook rice. Heat oil and add all other ingredients except for the lemon. Fry as appropriate.
Mix stuff in pan with rice. Squeeze the lemon and add the juice to the rice.
------------------
Nimma Pulihora (Lemon Rice)
Recipe By : http://members.tripod.com/~Amma

-------- ------------ --------------------------------
2 cups white rice
1/3 cup lemon juice
salt -- to taste
3 stems curry leaves
1/2 cup peanuts
4 medium green chiles
4 cups water
In a large bowl, add water and rice and cook until well done. Keep it aside. Meanwhile in a
large skillet, heat cooking oil on low heat. To this add black mustard, peanuts, turmeric and
fry until peanuts start to split. Then add chopped green chiles, curry leaves and salt. After
three minutes remove from heat and add the lemon juice and stir. To this add cooked rice
and mix thoroughly.
Note: You can adjust the amount of lemon juice according to your taste.
------------------

Nipattu
Recipe By :

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1 cup plain flour
1/4 cup puffed gram -- (phutana or dalia)
-- flour
1/2 tablespoon whole dalia
5 green chillies crushed -- (5 to 6)
10 peanuts coarsely crushed -- (10 to 12)
salt to taste
2 tablespoons oil
oil to deep fry
Mix all ingredients, except oil to deep fry.
Add very little water at a time, to make a pliable dough.
Take 2 4"x4" squares of polythene (cut and use a clean milk bag).
Grease one side of each.
Take a pingpong ball-sized dough, shape into round.
Place on one sheet, greased side up.
Cover with other sheet, greased side down.
Press with a flat surface, like the bottom of a heavy steel container.
Pick up carefully and let into the hot oil.
Repeat for more and fry a few at a time.
Fry on low/medium heat. Till golden and crisp.
Note: If the cracker is too hard, add some oil to the dough.
If it breaks in the oil, add some riceflour and knead again.
Makes: 10-12 nipattus

------------------
Nizami Kheema Sandwich
Recipe By :

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100 gram lamb mince
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1 teaspoon green chile
1 onion -- chopped (50 g)
salt to taste
3 bread slices
1 egg -- hard boiled and
-- grated.
Heat a little butter in a pan. Add ginger, garlic, chopped green chile and chopped onion and
fry well. Add the lamb mince, salt to taste, garam masala powder, turmeric powder, chile
powder and brown well. Cook until the mince is done and dry. Pre heat a sandwich toaster
and grease the grill plates with a little melted butter.
Butter both sides of all three slices of bread and place on top of each other to make a double
decker sandwich. Put the prepared lamb mince evenly between the slices and sprinkle
grated hard boiled egg over the lamb mince.
Close the sandwich toaster and grill until the sandwich is golden brown.
Serve hot with mint chutney.
------------------
NOTES : Makes 1 sandwich
No Oil Spicy Mango Pickle

Recipe By :

-------- ------------ --------------------------------
2 medium raw mangoes
3 tablespoons salt
1 tablespoon red chilli powder
1 tablespoon coarsely crushed mustard seeds
1/2 teaspoon nigella seeds -- (optional)
Chop mangoes into big (1") chunks.
Discard seeds. Sprinkle 1 tablespoon salt and 1/2 teaspoon turmeric.
Rub to coat all pieces, place aside for 3-4 hours.
Put in a colander to drain out water.
Spread on a clean absorbent cloth for 2 hours.
Take piece in a large bowl.
Sprinkle all other ingredients and toss to blend evenly.
Put pieces in a clean glass jar, keep aside.
Allow to mature for two days in a clean dry corner.
Shake jar daily. Refrigerate.
Making time: 30 minutes Marinating & drying time 5-6 hours Maturing time 2
days
Makes: 1 half litre jar of pickle
Shelflife: 2-3 weeks, refrigerated
------------------
North Indian Baked Stuffed Potatoes

Recipe By :
Categories : Cheese And Eggs *Indian

-------- ------------ --------------------------------
4 medium or 2 large baking potatoes
3/4 cup diced carrots
3/4 cup chopped red or green bell pepper -- (1 medium)
1 pinch ground cloves
4 ounces cream cheese -- at room temperature
salt and freshly ground black pepper to
-- taste
spicy yogurt sauce -- (see below)
Scrub the potatoes and bake them in a 400 degree oven for one hour or until done.
While the potatoes are baking, prepare the filling. Sauté the onion and carrots in the oil or
ghee until they are tender, for about 10 minutes. Add the bell pepper and spices and
continue to sauté 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 baked and cool enough to handle, make a lengthwise cut in the top of
each one and scoop out a 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 clinging to the
skin. Mash the scooped out potato and then add it to the vegetable cream cheese mixture.
Lower the oven heat to 350 degrees. 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.
Yield: 4 servings
Source: FoodTV Show CHEF DU JOUR, WYNELLE STEIN, SHOW #DJ9507
------------------
North Indian Stuffed Eggplant
Recipe By : "New Recipes From Moosewood Restaurant"

-------- ------------ --------------------------------
2 medium eggplants
4 cups cubed potatoes
8 ounces cream cheese -- at room temperature
1 teaspoon turmeric
1/2 teaspoon hot red pepper -- (or)
2 small fresh hot peppers -- minced
1 tablespoon minced fresh ginger root
2 cloves garlic -- minced or pressed
2 medium carrots -- diced
1 large green pepper -- diced
1 cup green peas -- (fresh or frozen)
1 tomato -- (diced), optional
sesame seeds -- optional
If you're a fan of Indian food and would like to prepare something other than a curry, try this
creamy yet spicy eggplant dish.
Leaving stems on, slice eggplants in half lengthwise and place cut side down on an baking
sheet. Cover & bake at 375F until tender, about 30 to 40 minutes.
While the eggplant is baking, boil potatoes until tender and then drain. Mash the drained, hot
potatoes with the cream cheese in a large bowl. Meanwhille, saute the onions and the dried
spices in oil for 1 minute then add the ginger and garlic and continue to saute until the onions
are translucent. Add the carrots and cook 5 minutes. Add the peppers and peas and cook
until just tender. Stir in the tomatoes and lemon juice. Combine the sauteed vegetables and
the potato-cream cheese mixture.
Turn baked eggplant halves over in the baking pan. With a fork or spoon mash the pulp a
little, taking care not to break the skin. Push aside some of the pulp, making a hollow in each
half. Mound a quarter of the filling on each half. Sprinkle the top with sesame seeds, if
desired, and bake covered at 375F for 15 minutes, then uncovered for an additional 15 to 20
minutes.
Serve with Raita and perhaps Peach Chutney. If you have more filling than needed for the
eggplants, try stuffing a green pepper or tomato as well. This is also the perfect leftover to
use as a base for Potage St. Cloud.
------------------
North: Kofta Kebabs In Spicy Cream Sauce (Malai Kofta)

Categories : Kabobs Vegetarian

-------- ------------ --------------------------------
***KOFTA***
- peeled -- mashed
- chopped
1 cup water
mild vegetable oil for deep
- frying
8 whole cashew nuts
2 whole cloves
1 pinch nutmeg
1 pinch turmeric
2 teaspoons paprika
1 tablespoon salt
1 cup half-and-half
1 cup water
1/2 cup heavy cream
or fruity dipping sauce.
THE KOFTA: Combine potatoes, peas, cheese, chile, coriander, cumin, salt, cashews and
raisins. Form mixture into 1-inch balls. Make a batter with the flour and water. Season with
pinch of salt, if desired. Heat oil to 375F in a deep fryer or large heavy saucepan. Dip balls
into batter to coat completely, and deep-fry until brown (do not crowd), about 4 minutes. Set
aside. (If you want the kebabs to remain firm, put them on a heated serving platter, and tent
with foil. To serve, bring cream sauce to a boil and pour over kebabs.) THE SAUCE: Grind
cashews, cloves, nutmeg, cinnamon and garlic with a little water to make a fine paste. Set
aside. Heat butter in a large saucepan over medium-high heat. Add onion and sauté until
wilted; stir in ground paste and cook 2 minutes. Add turmeric, paprika, coriander, cayenne
and salt. Stir in half-and-half and water. Reduce heat and simmer about 15 minutes. (May
be prepared 2 days ahead, cooled, covered and refrigerated.) Stir in cream and kofta
kebabs. Bring to a boil, then remove from heat. Garnish with cilantro and serve
immediately. Note: Chick-pea flour (also called besan) may be purchased at Indian grocery
stores.
------------------
Northern Indian Menu; Mail Order Sources; Tips
Recipe By :

-------- ------------ --------------------------------
***** none *****
NORTHERN INDIAN MENU (Adapted from Best of Gourmet 1998) APPETIZERS: Grilled
Chicken Skewers with Zucchini in Creamy Yogurt Spiced Tamarind Cooler MAIN COURSE:
Slow-Roasted Leg of Lamb with Gingered Tomato Chutney SIDE DISHES: Spicy Eggplant
with Tomatoes and Onions Rice Studded with Dried Fruits Stuffed Okra with Fragrant Spices
Naan with Mixed Seeds DESSERT: Mango and Pistachio Ice Cream
------------------------------------------------ MAIL ORDER SOURCES: 1. Jay Store, 6688
Southwest Freeway, Houston, TX 77074; tel 713-783-0032 2. Kalustyan's, 123 Lexington
Avenue, New York, NY 10016; tel 212-685-3451, fax 212-683-8458 3. Seema Enterprises,
10635 Page Avenue, St. Louis, Mo 63132; tel 800-557-3362; fax 314-423-0391 FOR
ORGANIC GHEE ONLY: Purity Farms, 14635 Westcreek Road, Sedalia, CO 80135; tel
(800) 568-4433; fax 303-647-9875 ------------------------------------------------ TIP: For peeling
ginger: The easiest way to peel ginger is to scrape it with a teaspoon. Unless it is very old
(and if it is you don't want to use it), the skin comes off easily. Reg 1: India (4/98) Carolyn
Nahme, Washington USA
------------------
Notes On Indian Pancakes
Recipe By : Madhur Jaffrey's World of the East Vegetarian Cooking


-------- ------------ --------------------------------
-- none --
Indian pancakes, made out of bean flour, soaked bean, or soaked rice and bean batters, are
among India's favorite breakfast and snack foods. Generally speaking, Indian pancakes are
made without eggs, white flour, or leavening agents, though in some cases the batter is
allowed to stand long enough to ferment naturally. Sometimes the batter is seasoned just
with salt. At other times, especially when the pancake is not going to be stuffed, minced
ginger, Chinese Parsley, and green chiles are mixed in.
Cooking these Indian-style pancakes is quite an art but one which is not at all difficult to
master. In India, the pancakes are always cooked on seasoned cast-iron griddles. As the
batters have a tendency to stick to the griddles, Indian cooks use various methods to make
their griddles as "nonstick" as possible. One South Indian housewife I know always grates
her coconut onto her griddle, using it as a platter. The natural oil released by the coconut
keeps her griddle permanently seasoned. She does not, of course, ever wash it. Another
South Indian chef rubs heated griddles with cut onion halves. This simple procedure, he
says, makes his griddles "nonstick". My own feeling on the matter is that since one can now
buy real nonstick griddles and skillets, why work so hard on cast-iron ones?
The general method for making Indian pancakes is the same: A batter is made, most
frequently with beans,or rice and beans that have been soaked and ground. In India, this
grinding is traditionally done on heavy grinding stones. Nowadays it can be done with the
greatest of ease in blenders and food processors. This much of the pancake-making
process is simplicity itself. The moment of truth comes in spreading out the batter.
Unlike white-flour and egg batters, bean batters do not flow. You cannot tilt your skillet
around expertly and have the batter flow to the edges as it would for a crepe. Instead, the
batter will sit obstinately like a lump in the center of your skillet. It has to be coaxed to move.
This is best done with a round soupspoon.
The first step should be to grease the nonstick skillet very lightly and heat it. Then, drop a
blob of batter in the center. Next, put the rounded bottom of the soupspoon very lightly on
the center of this blob of batter and, using a slow, gentle, but continuous spiral motion,
spread the batter outward with the back of the spoon. You can make the pancakes as thin
as you like. You may not be able to manage a "continuous spiral" motion the first time
around. Do not worry about that. As long as you get the batter to spread, basically using
circular motions, that is good enough. Because nonstick skillets have no grip, if you push too
hard with the spoon, the entire batter may begin to move. If you have that problem, use a
lighter touch and try not greasing the skillet before you put in the pancake.
Many of the batters for Indian pancakes may be made ahead of time and refrigerated. So if
you want to eat the pancakes for breakfast, you can easily make the batter the night before.
Sometimes the pancakes themselves can be made ahead of time and wrapped in foil. They
can then be reheated by being placed in a medium-hot oven for about 15 minutes still
covered in foil.
------------------
Nut Masala


-------- ------------ --------------------------------
1 piece fresh ginger root -- (1 inch), grated
2 ounces blanched almonds -- (or), chopped
unsalted cashew nuts
Heat oil in a heavy skillet, add spices and cook over medium heat 5 to 10 minutes, until
golden brown, stirring constantly. Add garlic and gingerroot and cook 2 minutes more, then
cool. Put spice mixture in a blender or food processor fitted with the metal blade. Add
almonds or cashew nuts and water; grind to a smooth paste. Cover tightly and keep in a
cool place for up to 1 month.
------------------
Nutmeat Halvah (Almonds, Pistachios, Cashews)


-------- ------------ --------------------------------
1 cup skinned raw nuts -- (almonds,
-- pistachios,
cashews)*
1 cup milk
1 cup sugar
slivered almonds
raw pistachios
rose water
* To skin nuts, blanch almonds, soak pistachios in cold water 1 hour and rub the skins off
--do this in a thin stream of running cool water to get the skins off you. Cashews have no
skins.
Puree nuts with milk. Boil to a thick paste (about 10 minutes). Then add sugar and ghee or
butter.
Turn it out onto a platter and sprinkle slivered almonds and raw pistachios over it (a frill).
Sprinkle a little rosewater over it (another frill). Cut into bite-sized squares. Keeps very well
in fridge.
------------------
Nutty Cheese Kofta
Recipe By :

-------- ------------ --------------------------------
***for kofta***
6 tablespoons heaped rusk crumbs
4 tablespoons processed cheese -- (grated)
1 small finely chopped onion
2 tablespoons coarsely ground -- roasted and salted
-- peanuts
1 small bunc chopped coriander leaves
1 finely chopped green chilli
1/2 teaspoon red chillies
6 tablespoons milk -- (6 to 7)
***for gravy***
3 onions
1 1/2 inch pie grated ginger
3 tomatoes -- (pureed or
-- blanched)
1/2 cup curd -- (beaten)
2 tablespoons tomato sauce
1 cup water -- (approx.)
salt to taste
For Kofta:
Mix all the ingredients and add enough milk to make small balls. Deep fry 2-3 pieces only, at
a time on a medium fire. Note: to make rusk crumbs, buy ordinary rusks and not milk rusks.
Since milk rusks are sweeter, they do not taste good enough.
For Gravy:
Grind rusks to make crumbs.
Heat ghee. Add onions and ginger. Cook till golden brown. Add haldi, coriander and chilli
powder. Add the pureed tomatoes. Cook till ghee separates.
Add whisked curd gradually. Cook for 2-3 minutes, till ghee separates again. Add water to
make a thick gravy. Add tomato sauce, garam masala and salt. Cook for 2-3 minutes.
Add koftas at the time of serving. Give one boil. Garnish with sliced almonds and coriander.
Well whisked malai can also be sprinkled on the koftas at the time of serving.
------------------
Okra
Recipe By :
Categories : Coconut Breakfast
Tamarind Dressings
*Indian

-------- ------------ --------------------------------
1 pound fresh okra
2 big onions
1 red ripened tomato
1 tablespoon fresh or dry coconut powder
1/4 bunch cilantra
optional
2 tablespoons any veg oil
1 tablespoon any sambar powder
salt accordingly
Item 4, 6, 8 and 9 are available in any Indian stores. Preparation Procedure very Simple...
Wash okra in a bowl of lukewarm water, and remove all the moisture using paper towels, it
should be dry to cut. Chop okra ringwise 1/2 inch thickness. Chop 2 + 3 + 5 into very sm
pieces. on the stove: Place a pan with item 7, when it star ts heating up, add item 8, so that
they split up, add chopped onions, fry till golden brown, add chopped okra, fry till dark brown,
add chopped tomato, fry till water slowly disappears. All this cooking should be done on
med-high. then add 5 + 6 + 9 + 4 and very little bit of water, and 10, cook for at least 15 -20
mins. if you like you can add 1/2 tb of sugar. This recipe is really very nice goes well with
cooked white rice and little bit of butter. there is no question of slimy thing. the trick is you
got fry deep brown, dont care if one or two becomes black, it really adds to the taste!!!
------------------

Okra (Bhindi)
Recipe By :
*Indian

-------- ------------ --------------------------------
1 pound okra
2 small onions
2 small tomatoes
to taste salt
red pepper -- (optional)
oil for frying
Wash the okra and dry it thoroughly. Cut off the heads and cut into small circles. Chop the
onions and tomatoes separately. Deep fry the okra until very brown. Remove from heat and
set aside. Pour out some oil.
Add turmeric to hot oil. Add the onions and fry until golden brown. Add the fried okra, salt,
pepper, and tomatoes.
Cover and bake at 250 deg F for 15 minutes.
------------------
Okra Fry
Recipe By :
*Indian

-------- ------------ --------------------------------
1 pound okra
1 large onion
1/2 teaspoon crushed garlic
2 medium green chiles -- sliced lengthwise
salt -- to taste
3 tablespoons oil
Heat oil in a non-stick skillet, add finely chopped onion and fry until light brown. Then add
garlic and fry for a minute. Now add chopped okra and sliced green chile. Fry on high heat
for three minutes and then add salt and turmeric. Lower heat to medium, add yogurt and
cook until yogurt is absorbed. Then sprinkle cumin seed powder and remove from heat.
Goes well with rice and paratha.
------------------
Okra With Potatoes (Bhindi-Aloo)

Categories : Vegetables Potatoes
Appetizers *Indian

-------- ------------ --------------------------------
salt
1 pound okra
1 large onion *
1 teaspoon kalonji -- (nigella seeds)
2 boiling potatoes *
2 tablespoons dried fenugreek leaves -- (methi)
1 lemon
Active Work Time: 1 hour Total Preparation Time: 1 1/2 hours
Look for kalonji (nigella seed) and dried fenugreek at Indian markets.
* Cut lengthwise in thick strips
In a small bowl, mix together the turmeric, red pepper, coriander, garam masala, cumin and
salt to taste.
Wash the okra and pat it dry. Trim the tops and the ends of the okra and make a lengthwise
slit in each piece for stuffing the dry spices. Be careful not to make very deep slits as they
will split the vegetable in two. Using a small spoon, stuff the turmeric mixture into each slit
okra and set it aside. Save the leftover spice mix.
Heat the oil in a nonstick skillet over medium heat. Add the cumin seeds and cook until
fragrant, about 1 minute. Add the onion, garlic, ginger and kalonji seeds. Cook until the
onion is light brown, about 10 minutes.
Add the tomato, potatoes and okra and stir until the okra and potatoes are well coated with
the onion and tomato mixture. Add the leftover spice mix and the fenugreek, reduce the
heat, cover and cook until the potatoes and okra are tender, 15 to 20 minutes. Squeeze
lemon juice over the stew before serving and garnish it with cilantro.
------------------
Olan


-------- ------------ --------------------------------
1 cup brown peas or black-eyed peas
1 cup white pumpkin -- cubed
1 cup yellow pumpkin -- cubed
2 green chiles -- (or 3), sliced
1 can coconut milk -- (1 1/2 cups)
few curry leaves
salt -- to taste
Cook the peas (if using dry variety). Add the pumpkins to the peas with some water and salt
and simmer on a low fire. Add the green chiles. Finally add the coconut milk and curry
leaves, heat for a minute and remove from fire.
------------------
Oley Oley
Recipe By :

-------- ------------ --------------------------------
30 milliliters gin
30 milliliters orange juice
15 milliliters cointreau
1 teaspoon lime juice
***FOR THE TOPPING***
1 teaspoon grenadine syrup
2 slices orange
1 cherry
Shake all the ingredients together until well blended. Pour into a perfect glass. Top with
grenadine syrup. Garnish with orange slices and cherry.
------------------
Olive Cheese Ball
Recipe By : Hoosier KitcheNet http://www.ind.com/KitcheNet

Categories : Coconut Dips
Beans Cheese And Eggs
*Indian

-------- ------------ --------------------------------
1 can pitted ripe olives
1 pound cream cheese
1/2 teaspoon worcestershire sauce
1 dash pepper
2 cups cheddar cheese -- grated
1 cup jack cheese -- grated
chopped parsley
1/4 teaspoon dry mustard
Indiana State Fair Chop olives coarsely. Soften cream cheese and mix in Worcestershire
sauce, mustard, and pepper. Stir in cheddar and jack or Munster cheeses and ripe olives.
Chill until firm enough to form ball. Before serving, chill thoroughly and garnish with parsley.
------------------
Omelet Pakaki Curry (Spinach and Tomato Omelet)
Recipe By :
Categories : Vegetarian Cheese And Eggs
Main Dish *Indian

-------- ------------ --------------------------------
5 eggs
1 pinch salt
1 tablespoon butter or oleo
1 pound spinach -- fresh or thawed
2 tablespoons butter or oleo
5 garlic cloves
3 tomatoes -- large and chopped
1 cup water
Beat eggs until yolks are lemon colored. Add salt to taste and Garam Masala. (See recipe
under "Garam Masala"). Beat again.
Heat 1 Tbsp. butter/oleo in skillet. Pour in egg mixture and cook an omelet 1/4-inch thick.
Cut into small serving pieces. Set aside and keep warm.
Salt spinach and cook in a covered saucepan for 5 minutes. Grind spinach to a paste.
Heat 2 tbsp. butter/oleo in a saucepan and cook onions, garlic, ginger, and chiles until onions
are golden. Add cumin and tomatoes. Cook a few minutes more.
Add 1 cup water and simmer for 10 minutes.
Add omelet pieces and heat them through. Stir lightly a few times. Garnish with coriander
leaves.
------------------
Ona Kootu
Recipe By :

-------- ------------ --------------------------------
1 text only
1. All vegetables used for avial except mango can be used in this preparation such as
plantain, cucumber, brinjal, carrots, beans, drumsticks, squash, potatoes etc.
Onions cut into big pieces - 1/2 cup Chile powder - 1/8 tsp Turmeric Powder - 1/4 tsp
2. Salt 3. Bengal Gram-(chana dal)-(kadala prippu)-1/4 cup 4. Grated coconut - 1 cup 5.

Cumin seeds - 1 pinch 6. Green chiles sliced round - 1 Tablespoon 7. Coconut oil - 1
Tablespoon 8. Rice - 1/2 tsp 9. Mustard seeds - 1/4 tsp 10. Urad dal - 1/4 tsp 11. Dry
chiles - 2, cut into 6 pieces 12. Curry leaves - 1 stalk 13. Lime juice - 4 drops
Method: Cut all vegetables to one inch lengths (smaller than required for avial). Boil 3/4 cup
of water and cook the chana dal . When it is nearly done, add chile powder, turmeric powder
and vegetables. Cover the pan and cook. Add salt when the vegetables are done.
Grind cumin seeds finely, add grated coconut and grind coarsely. Mix sliced green chiles
and place it in the middle of the pan and cover it with the vegetables and continue to cook for
a few minutes. Stir.
Meanwhile heat the oil for seasoning and temper the mustard seeds, rice, urad dal, dry red
chile pieces and curry leaves in one Tablespoon of the oil ) and add this to the curry together
with the lime juice. Serve hot with rice.
Source: Maya Nair
------------------
Ona Kootu (Variation On Aviyal)
Recipe By :

-------- ------------ --------------------------------
1/2 cup onions cut into big pieces
1/8 teaspoon chilli powder 1/4 tsp turmeric powder
salt
bengal gram- -- (chana dal)-(kadala
-- prippu)-1/4 cup
grated coconut - 1 cup
cumin seeds - 1 pinch
6 green chillies sliced round - 1
-- tablespoon
7 coconut oil - 1 tablespoon
8 rice - 1/2 tsp
9 mustard seeds - 1/4 tsp
10 urad dal - 1/4 tsp
11 dry chillies - 2 -- cut into 6 pieces
12 curry leaves - 1 stalk
13 lime juice - 4 drops
1. All vegetables used for avial except mango can be used in this preparation such as
plantain, cucumber, brinjal, carrots, beans, drumsticks, squash, potatoes etc.
Method: Cut all vegetables to one inch lengths (smaller than required for avial). Boil 3/4 cup
of water and cook the chana dal . When it is nearly done, add chilli powder, turmeric powder
and vegetables. Cover the pan and cook. Add salt when the vegetables are done.
Grind cumin seeds finely, add grated coconut and grind coarsely. Mix sliced green chillies
and place it in the middle of the pan and cover it with the vegetables and continue to cook for
a few minutes. Stir.
Meanwhile heat the oil for seasoning and temper the mustard seeds, rice, urad dal, dry red
chilli pieces and curry leaves in one Tablespoon of the oil ) and add this to the curry together
with the lime juice. Serve hot with rice.
Maya Nair
------------------
Onion - Potato Soup
Recipe By :

-------- ------------ --------------------------------
1 large onion
1 small spri spring onion
1 medium potato
1/2 piece ginger
1 florette garlic
1 blob butter
1/2 teaspoon sugar
Chop the spring onion finely and keep aside.
Crush both garlic and ginger.
Chop the potato and onion into large chunks. Pressure cook till soft.
Blend in a mixie till smooth. Sieve
In a pan heat the butter.
Add the ginger and garlic and fry till light brown.
Add the chopped spring onion and stock (prepared above).
Add salt, pepper and chilli sauce as desired.
Serve steaming hot with soup sticks.
------------------
Onion and Mushroom Bhajis
Recipe By :

-------- ------------ --------------------------------
1 onion
2 ounces button mushrooms
1/4 cup brown rice flour
1/2 teaspoon hot chili powder
1/4 teaspoon salt
1 sprig fresh parsley -- optional
Peel, quarter and thinly slice onion. Coarsely chop mushrooms. In a bowl, combine flours,
turmeric, chili powder, cumin, coriander and salt. Stir in onion, mushrooms and yogurt; mix
well.
Half fill a deep-fat fryer or saucepan with oil; heat to 375F (190'C.) or until a 1/2" cube of
day-old bread browns in 40 seconds. Divide mixture in 10 equal portions. Drop spoonfuls of
mixture into hot oil and fry 3-4 minutes or until golden brown and cooked through. Drain on
paper towels. Garnish with parsley sprig, if desired, and serve warm.
------------------

Onion And Tomato Raita
Recipe By :
Categories : Raita *Indian

-------- ------------ --------------------------------
8 ounces yogurt -- (plain)
1 small onion
1/2 teaspoon salt
1 small tomato
1/2 teaspoon chat masala -- (optional)
1/2 teaspoon black pepper -- (ground)
1/4 cup milk
Beat yogurt and milk until smooth. Chop onion and tomatoes and add to yogurt. Add salt
and pepper and sprinkle the Chat Masala over, and serve.
------------------
Onion And Tomato Raita (Onion And Tomato Salad)
Recipe By :
Categories : Dips Raita
*Indian

-------- ------------ --------------------------------
1 small onion
1/2 teaspoon salt
1 small tomato
1/2 teaspoon chat masala -- optional
1/4 cup milk
Beat yogurt and milk until smooth. Chop onion and tomatoes and add to yogurt. Add salt
and pepper and sprinkle the Chat Masala over, and serve.
Makes 4 to 6 servings.
------------------
Onion Bhaji
Recipe By : Lucy Waverman's column in the Toronto Sun, 9/22/93


-------- ------------ --------------------------------
2 onions
1 egg -- beaten
1 1/2 cups chick pea flour -- (besan) - (or)
3/4 cup all purpose flour -- (&)
1 cup cold water -- (approx.)
1 pinch cayenne
"These hors d'oeuvres are easy to make and can be shallow or deep fried. Find chick pea
flour (besan) at an Indian grocery store. Make sure vegetable oil is heated to 350F before
adding food (bread cube browns in 15 seconds or test with deep fry thermometer. Too cool
oil makes everything limp and greasy. Drain on a rack or paper towel before serving. A wok
makes an excellent deep fryer."
Cut onion in half and slice about 1/4 inch thick. Beat together egg, flour and enough water to
make a batter as thick as whipping cream. Beat in spices. Let rest 15 minutes. Stir onions
into mixture and let sit 5 minutes. Heat about 1 inch oil in skillet on high heat. When very
hot, drop a small mound of onion rings into oil. Press down slightly with spatula. Fry on one
side until crisp and brown, turn over and fry second side. Remove bhajis as they cook.
Keep warm in 200F oven. Pile on platter with mango chutney.
------------------
Onion Bhajiyas
Recipe By :

-------- ------------ --------------------------------
150 gram besan -- (gram or chick-pea
-- flour) (6 oz)
1 pinch bicarbonate of soda
1 tablespoon ground rice
1/2 teaspoon chilli powder -- up to 1
1 fresh green chillies -- finely chopped and
-- seeded if a milder,
-- up to 2
flavour is preferred
2 large onions -- sliced into half
-- rings and separated
200 milliliter water -- (7 floz)
oil for deep frying
Sieve the besan and add the salt, bicarbonate of soda, ground rice, cumin,
coriander, chilli powder and green chillies; mix well. Now add the onions
and mix thoroughly.
Gradually add the water and keep mixing until a soft but thick batter is
formed and the onions are thoroughly coated with this batter.
Heat the oil over medium heat (it is important to heat the oil to the
correct temperature - 160-190 C). To test this, take a tiny amount of the
batter, about the size of a seed of a lemon and drop it into the oil. If
it floats up to the surface immediately but without turning brown the oil
is at the correct temperature.
Using a tablespoon put in as many small amounts (about half a tablespoon)

of the onion/batter mix as the pan will hold in a single layer. Take care
not to make these amounts too large as this will result in the outside of
the bhajiyas being overdone while the insides remain uncooked.
Reduce the heat to low as the bhajiyas need to be fried over a gentle heat
to ensure that the batter at the centre is cooked and stays soft, while
the outside turns golden brown and crisp. This should take about 10-12
minutes for each batch.
Drain the bhajiyas on absorbent paper.
------------------
Onion Chutney (Piaz Ka Chatni)

-------- ------------ --------------------------------
2 large onion
1 clove garlic
1 lemon
1 teaspoon salt
Peel the onions and cut them into slices about 1/4 inch thick. Peel the garlic and chop it very
finely. Remove the outer skin from the ginger and cut the flesh into thin strips. Mix the
ginger, onions and garlic together. Sprinkle the juice of the lemon into the bowl and mix in
the salt, chili powder and black pepper. Chill for 1 hour and serve.
------------------
Onion Chutney (Vengaya Thuvaiyal)
Recipe By : Chandra Padmanabhan

Categories : Vegetarian Tamarind
*Indian Chutney
Curry

-------- ------------ --------------------------------
2 tablespoons oil
2 teaspoons brown mustard seed
4 teaspoons black gram dal -- picked over, rinsed
2 red chiles
3 green chiles
1 small bunc fresh cilantro
1 piece tamarind pulp -- marble-sized
salt -- to taste
Heat 1 tablespoon oil in a heavy frying pan or skillet. Add mustard seeds, black gram dal,
red and green chiles, and asafoetida powder. Saute for 2 to 3 minutes. Set aside.
Heat the remaining oil. Saute chopped onions evenly until light golden in color. Place both
onions and seasoning in an electric blender or food processor. Add cilantro, tamarind pulp,
and salt to taste. Blend to a fine paste. Serve with hot rice and ghee.

------------------
Onion Naan
Recipe By : Vegetarian Grill, By Andrea Chesman, page 169


-------- ------------ --------------------------------
1 tablespoon active dry yeast
1 tablespoon honey
1/2 cup warm water -- (110 to 115 f)
2 1/2 cups unbleached all-purpose flour -- (to 3 1/2 c.)
1 large onion
1/2 cup buttermilk
1 tablespoon baking powder
2 teaspoons salt
Here's another version of flatbread, this one with a terrific grilled onion flavor. If you have a
gas grill, it's no problem to grill the onion ahead of time. If you have a charcoal grill, either
plan ahead and grill the onion ahead of time, or saute the onion in a little butter or olive oil for
a similar, though not as wonderful, flavor. You can also make this recipe without the onion
altogether.
1. In a food processor fitted with the dough blade, combine the yeast, honey, water, and 1/2
cup of the flour. Process to mix well. Set aside to rise in the bowl until doubled in bulk,
about 30 minutes.
2. Meanwhile, to grill the onion, skewer it, brush it with 1 tablespoon of the olive oil, and grill
it over a preheated grill, turning occasionally until tender and well browned, about 10
minutes. Finely chop. Alternatively, finely chop the onion and saute in oil until tender and
well-browned, about 10 minutes. Set aside.
3. Add the onion, buttermilk, 3 tablespoons of the olive oil, the baking powder, and salt to the
food processor. Process to mix. Add the remaining flour, 1/2 cup at a time, and mix until a
soft, kneadable dough is formed. Turn out onto a very lightly floured surface and knead until
the dough is smooth and elastic. Place in a lightly oiled bowl, cover, and let rise until
doubled in bulk, about 1 hour.
4. Prepare a medium fire in the grill.
5. Divide the dough into 8 balls. Lightly oil a work surface. Pat one of the balls into an oval.
Roll out as thinly as possible. Brush the remaining olive oil on both sides. Place on a plate
while you finish rolling out each ball of dough. The rolled-out rounds of dough can be
stacked on top of each other.
6. Place two or more flatbreads on the grill. Grill until the bottom is browned and the top
begins to puff up, 2 to 3 minutes. To avoid scorching, check the bottoms after 1 minute and
move to a cooler spot on the grill if the breads are cooking too fast. Flip the flatbreads and
grill for 1 to 2 minutes more, until golden with brown spots. Remove from the grill and stack
in a basket while you continue to grill the remaining flatbreads.
7. Serve immediately.
MAKES 8 FLATBREADS
------------------
Onion Pakora (Vengaya Pakora)
Recipe By : "Dakshin" by Chandra Padmanabhan


-------- ------------ --------------------------------
2 teaspoons ghee
1 pinch baking soda
1 cup Bengal gram flour
1/2 cup rice flour
2 tablespoons ghee
1 potato diced small
1 inch ginger root, peeled and minced
1 bunch coriander, finely chopped
salt -- to taste
water -- as required
Place 2 tsp. ghee and baking soda in a mixing bowl. Rub together until frothy. Add the
remaining ingredients and combine well, using sufficient water to make a thick batter.
Heat oil in a heavy frying pan. Drop spoonfuls of batter into the oil. Fry the pakoras until
golden in color. When cooked, drain the excess oil on a sheet of brown paper or paper
towels.
------------------
Onion Rava Dosa

Recipe By :

-------- ------------ --------------------------------
1 cup plain flour
1 cup semolina flour
1 cup rice flour
salt -- to taste
3 green chiles -- (to 4), finely
-- chopped
1 cup plain yogurt
1/2 cup finely chopped coriander leaves
4 curry leaves -- (to 5), washed
water
oil -- for frying
Rava Dosa is a dish from the southern region in India. It can be eaten as a snack or main
meal with chutney and sambar (special dal). You can have plain or onion. Here I am giving
you the recipe for onion but if you want plain, just don't add the onions. You need to prepare
the mix 2 to 3 hours in advance, if it is going to taste really good.
Method: Mix plain flour, semolina, and rice flour in a bowl. Add salt, cumin seeds, green
chiles, plain yogurt, curry leaves and coriander. Mix well add a little water at a time and stir
really well. You should make the mixture as if it were a thick paste, no lumps allowed :)!
Leave aside for 2 to 3 hours in warm place to ferment. When you go back to it, the mix
should have fermented a little and smell slightly sour. Take some of the mixture in a
separate bowl and adding a little water at a time make a thin pancake batter. Now add the
onions as required for the amount of mix and mix well. Heat a griddle or large frying pan to
hot, when its smoking pour a ladleful of mix into the pan and using an outward spiral motion
quickly make into a round shape (as much as you can!).
Pour a little oil around the edges. You will see that the pancake is done quite quickly. Ease
the edges up and flip over. Once other side is done, place on serving dish and eat with
coconut chutney or plain yogurt or just ketchup! If you don't want to use up all the mix, you
can refridgerate it for up to a day. Or freeze it (not if it's got onions in it) up to about 1 week.
If the first one sticks, don't panic. Scrape it off (the crispy bits taste gorgeous) and then using
a wet kitchen towel wipe the griddle and try again.
Makes 15-18.
------------------
Onion Tomato Chutney
Recipe By :

-------- ------------ --------------------------------
1 medium onion
1 medium tomato
4 clovettes garlic -- (4 to 5)
1 tablespoon coriander leaves
1 tablespoon -- ¥
1 gram dal soaked for 1 hour
1 3 inch piece tamarind broken
salt to taste
1/2 teaspoon sugar
1 tablespoon oil
***SEASONING***
1 teaspoon oil
1 pinch asafoetida.
Heat the 1 tablespoon oil add to the other ingredients except seasoning.
Grind either on stone, or in electric stone grinder, or in a mixie.
Transfer to a serving bowl.
Heat oil in a small crucible, add the seeds and asafoetida..
When they splutter, add to the chutney. Mix gently.
Serve with parathas, dosas, idlis, or just plain bread or toast.
Makes: 2 cups chutney
Shelf life: 4 days (refrigerated)
Note: Reduce or increase the chilli content as per taste.
------------------

Onion Vetha Kozhambu
Recipe By :

-------- ------------ --------------------------------
***LEMON SIZED TAMARIND - SOAKED IN***
1 cup water
pearl onions or shallots -- peeled
2 dried red chili pods
1 1/2 cans sambar powder
1 1/2 teaspoons rice flour -- (mixed with a little
-- water)
-- for thickening
salt -- to taste
mustard seeds -- chana dal & curry
-- leaves
-- for seasoning
2 tablespoons oil
Warm oil. Season with mustard , chana dal and curry powder. Saute peeled onions till
translucent. Add squeezed out extract of tamarind. Throw the sambar powder, salt and
asafoetida in. Let simmer till onions are cooked. Add dissolved rice flour water for
thickening. Stir and wait till it simmers again a couple of minutes. Remove.
Variations: Tomatoes with chick peas makes a delicious vatha kozhambu. Add some slit
green chillies if you would like to spike it up. Other suggestions are diced sweet potato,
diced butternut squash, daikon (chinese radish), drumsticks (available fresh in Indian stores
or canned, pre-cooked) all on their own.
------------------
Oondhiya - 1
Recipe By :
Categories : Vegetables Western Indian
Curry *Indian

-------- ------------ --------------------------------
750 grams papadi -- (1 5/8 lb.)
500 grams yams -- ( 1 1/8 lb.)
250 grams potatoes -- (9 oz)
2 aubergines -- (to 3)
1 teaspoon ajwain
1 teaspoon chile-ginger paste
1 tablespoon oil -- (to 2 tbsp)
few lettuce leaves
salt -- to taste
green chutney
A medley of spicy vegetables popular in Gujrat (Western India).
Preparation time: 40 minutes Cooking time: 60 minutes Serves: 6 to 8
1. String the papadi. Do not separate into two.
2. Peel the yam and cut into big pieces.
3. Cut the potatoes and sweet potatoes without peeling.
4. Make slits in the aubergines (brinjals).
5. Mix all the vegetables. Apply the ajwain, chile-ginger paste, soda bi-carb and salt. Mix
thoroughly and apply the oil all over.
6. In a small earthen pot (matka), put a few leaves of lettuce at the bottom. Fill with all the
vegetables and cover with the balance lettuce leaves.
7. Cover the matka, with an earthen lid and bake in a hot oven at 200 *C (400 *F) for 1 hour.
8. Alternatively, instead of cooking in a matka, wrap the vegetable mixture (without lettuce
leaves) in aluminum foil and bake in a hot oven at 200 *C (400 *F) for 1 hour.
9. Serve with green and garlic chutneys and sweet and sour sauce, oil and serve.
------------------
Oondhiya - 2
Recipe By : www.gujaratisamaj.org

-------- ------------ --------------------------------
100 grams surti papdi -- stringed
100 grams raw banana chunks -- unpeeled
100 grams yam chunks -- (kand), peeled
100 grams small brinjals -- slit
4 green chillies -- (to 5), crushed
4 tablespoons oil
1 teaspoon ajwain
salt -- to taste
lemon -- to taste
***FOR METHI GHOTTA***
100 grams methi leaves -- finely chopped
1/2 cup -- ¥
1 tablespoon fresh ground coconut
salt -- to taste
1 tablespoon oil
For ghotta:
Mix all ingredients, make stiff dough. Form into small oval, dumplings. Heat the 4 tbsp.
oil,fry ghattas for 2 minutes. Remove from oil. Keep aside. Use a heavy large sauce pan.
To proceed:
Form a paste of chilli, ginger, garlic, coriander, Rub the chunky veggies with oil and masala
paste. Marinate for 30 minutes.
Heat oil used for frying ghattas to proceed. Add all the chunky vegetables, stir well. Cover
and cook for 4-5 minutes. Add papdi, turmeric, flour, ajwain and salt. Cover and cook on low
till the yam is almost done. Add coriander, lemon, and sprinkle some water if required. Add
sugar, stir.
Serve hot, either as is, or with parathas.
Making time: 1 hour
Makes: 5-6 servings
Shelflife: Best fresh or reuse frozen.
Note: Instead of cooking on the gas, you may bake it covered. Also, it makes an interesting
dish to cake it inside an earthenware pot with a lid which is sealed with dough.
------------------
Oondhiyoon (Mixed Winter Vegetables)
-------- ------------ --------------------------------
100 gram small potatoes -- peeled and halved
100 gram small papdi beans -- split in half
100 gram peas -- shelled
100 gram small brinjals -- (with stems intact),
-- quartered
2 bananas -- cut in 3 pieces
2 sweet potatoes -- peeled
2 cups methi leaves -- chopped
2 cups coriander leaves -- chopped
1 small kand
1 piece ginger -- (4 cms), ground
4 green chillies -- ground
4 tablespoons -- ¥
2 tablespoons coriander powder
1 tablespoon curd
1 lemon
2 teaspoons sugar
1/2 teaspoon soda bicarb.
1 teaspoon ajwain
1 pinch asafetida
oil
salt -- to taste
A Gujarati dish.
Add the methi leaves to the gram flour together with 1/3 of the masalas given in the
ingredients - ginger and green chillies paste, coriander, turmeric, red chilli powder and salt.
Add curds, sugar and 1 tbsp oil. Form a stiff dough. Shape into long sausage like rolls .
Deep fry the rolls in hot oil till brown. Keep aside. Mix the grated coconut with the rest of the
masalas. Heat 6 tbsps oil in a pressure cooker. Add asafetida and ajwain. Add soda bicarb.
Put in all the vegetables, the coconut, masalas, salt and the muthiya rolls. Cover and cook
till tender. Sprinkle lime juice and coriander leaves over the oondhiyoon before serving with
hot puris.
------------------
Orange And Pineapple Delight
Recipe By :

-------- ------------ --------------------------------
1 1/2 cups fresh orange segents -- peeled & deseeded
1 cup fresh pineapple bits -- central bone
-- removed
1/4 cup sugar
2 cups orange juice
2 scoops vanilla icecream
1/4 cup plain chocolate sponge -- (crumbled fine)
Chop pineapple into fairly small pieces, and halve segents.
Dissolve sugar, essence in orange juice, chill well.
Just before serving:
Blend juice and 1/2 scoop icecream in mixie.
Pour into 3 icecream cups.
Add segents and bits, mix well.
Float 1/3 icecream on each fruit cup.
Sprinkle crumbled chocolate sponge.
Serve immediately.
Makes: 3 servings
Shelflife: Best immediate
------------------
Orange Bread Pudding
Recipe By :

-------- ------------ --------------------------------
3 bread slices
1 cup milk
1 egg
3 tablespoons sugar )
a pinch of salt
1 teaspoon butter -- melted
2 teaspoons orange rind
***FOR THE ORANGE SAUCE***
1/4 cup sugar
1 teaspoon cornstarch
a pinch of salt
1 teaspoon butter
a little orange rind
SOAK the bread slices in milk for 15 minutes. Beat the egg and sugar until creamy with a
pinch of salt. Add orange juice, melted butter and orange rind. Stir into the bread mixture
and pour into a greased baking dish. Preheat the oven at 180o C and bake the pudding until
it feels firm. Serve with orange sauce.
To prepare the orange sauce: Combine sugar, cornstarch and salt. Add boiling water and let
it boil for two to three minutes, stirring constantly. Add melted butter, orange juice and
orange rind. Chill until serving time. Sprinkle a little brown sugar over the pudding before
serving.
------------------
NOTES : A light dessert which can be served hot or cold with orange sauce
Orange Cake
Recipe By :

-------- ------------ --------------------------------
5 eggs -- separated
2 cups refined flour -- sieved
1 1/4 cups sugar
1 cup butter
2 tablespoons fresh orange juice
1 tablespoon grated orange rind
1 teaspoon vanilla essence
Up north, oranges are a delectable winter crop. Oranges are also used in sweets, salads,
cakes, souffles and even raitas.
1. Beat butter and sugar in a large bowl until fluffy. Add egg yolks one at a time, and beat
well after each addition.
2. Beat in orange juice, rind and vanilla essence.
3. Mix flour and cardamom powder, and stir into the batter.
4. In another bowl, beat egg whites until stiff. Stir about one- fourth into the batter, then fold
in remaining whites.
5. Grease a loaf pan and put in the batter. Spread evenly and bake in a moderate oven
(160ø C) for 1 1/4 hours or until done.
6. Cool the pan for 15 minutes and then turn out the cake.
7. Slice and serve with orange-flavored custard, if desired.
------------------
Orange Delite
Recipe By :

-------- ------------ --------------------------------
2 eggs
50 grams sugar
1 teaspoon gelatine -- soaked
1/2 teaspoon orange essence
1 drop orange color
2 teaspoons orange juice
4 teaspoons angoori rabri
4 orange shells
1 teaspoon almonds
100 milliliter fresh cream -- beaten
2 oranges -- peeled, cleaned and
-- segmented
2 cherries
SEPARATE the egg yolks and whites. Add sugar to the egg yolks and whisk in a double
boiler until thick and light. Remove from the boiler, add gelatine, beat well and place the
souffle mixture on crushed ice. Whisk the egg whites and cream until the mixture stands in
peaks. When the souffle is semi-set, beat the egg white-cream mixture, orange essence,
orange color and orange juice into it.
Pour the mixture into orange shells along with angoori rabri to fill the orange shells halfway.
Blanch almonds and remove skin. Slice the almonds and toss them in butter until golden
brown. Remove from butter and drain on paper napkins. Layer the almonds in-between and
fill the orange shells with the remaining souffle mixture up to the top. Refrigerate and serve
garnished with fresh cream, orange segments and cherries.
------------------
NOTES : Orange souffle served in orange shells
Orange Lassi
Recipe By :

-------- ------------ --------------------------------
2 large oranges -- (about 1/2 cup) ,
-- juice of
2 cups buttermilk
2 tablespoons honey
in -- ¥
1 batches place ingredients in a blender
-- with some ice and blend until the
ice is crushed. pour into tall glasses
-- and serve immediately.
serves 4
------------------

Orange Phirni
Recipe By :

-------- ------------ --------------------------------
500 gram rice
3 oranges
1 liter milk
300 gram sugar
1/2 teaspoon orange essence
mixed dry fruits -- chopped, for
garnishing
1 sheet silver varakh.
Using citrus juicer, extract orange juice and keep aside. 2. Wash and soak the rice for half
an hour. Drain out the water. Grind the rice to a fine paste. Bring the milk to a boil. Add the
rice paste and keep stirring constantly. Cook until done and the milk it thick. Add sugar and
stir well.
When cool, add orange juice and orange essence and mix well. Set in clay pots. Garnish
with chopped dry fruits. Decorate with silver foil. Serve
chilled.
------------------
Orange Raita
Recipe By :
Categories : Raita Fruit
*Indian

-------- ------------ --------------------------------
1 large seedless navel orange
1 1/2 cups yogurt
1/4 teaspoon salt
Wash the orange and dry very well. Grate half of the orange peel on the fine side of a grater.
Put half of the grated rind into a medium bowl. Set aside the remaining grated rind for
garnish. Cut away the remaining peel and pith from the orange with a small knife and
discard.
Over a bowl, holding the orange in one hand, with the knife cut away each segment of fruit
from the membrane on either side, the sections will fall out easily. Cut each segment in half.
Put half of the slices in the bowl and mash lightly to release their juice. Add the remaining
orange pieces and mix. Stir in the yogurt, ground cumin, and salt.
Pour into a serving dish and garnish with the reserved orange rind. Cover and chill for at
least 1 hour or up to 2 hours before serving.
serves 4-6
------------------
Orange Red Pepper Radish and Red Onion Salad
Recipe By :
Categories : *Indian Salads - Dressings

-------- ------------ --------------------------------
1 medium head romaine lettuce -- cut
1 thin shreds
1 medium sweet juicy orange -- cut up
1 bunch radishes -- sliced
1 red bell pepper -- cut into strips
1/2 red onion -- sliced very
olive oil to taste
lemon/lime juice -- to taste
salt to taste
cumin to taste
cayenne pepper or harissa -- to taste
Arrange romaine on platter then top with orange, radishes, bell pepper and onion. Dress
with olive oil and lemon, then sprinkle with salt, cumin and cayenne.
Source: Marlena Speiler writing in the San Francisco Chronicle, 6/24/92.
------------------
Ordinary Rasam

-------- ------------ --------------------------------
3 tablespoons red gram dal -- (pigeon peas, toor d
-- picked over & washed
1 cup water
2 tomatoes -- diced
a lemon-sized piece of tamarind pulp
2 teaspoons rasam powder
salt -- to taste
2 1/2 cups water -- (extra)
***FOR TEMPERING***
2 teaspoons ghee
a few curry leaves
Wash red gram dal well. Drain. Place in a heavy saucepan. Cover with 1 cup water and
bring to the boil. When boiling, cover pan with a lid, leaving slightly ajar. Lower the heat and
simmer dal gently for 1 1/2 hours. Stir several times during the last 30 minutes of cooking.
Set dal aside without draining.
Dice the tomatoes. Place in a heavy saucepan with the tamarind pulp, asafetida powder,
rasam powder, and salt to taste. Add 1 cup water. Crush the contents of the pan together.
Simmer for about 15 minutes.
Add the undrained cooked dal and the remaining 1 1/2 cups water to the rasam. Bring to the
boil.
Tempering: Heat 2 teaspoons ghee in a heavy frying pan or skillet. Add the mustard seeds,
cumin seeds, halved red chile powder, and a few curry leaves.
When the mustard seeds splutter, add this mixture to the rasam.
Garnish the rasam with chopped coriander leaves. Serve hot.
------------------
Ordinary Sambar (Kuzhambu)

Categories : Dals Vegetables

-------- ------------ --------------------------------
1/2 cup red gram dal
2 cups water
a lemon-sized piece of tamarind pulp
1 cup hot water
1 cup mixed vegetables -- chopped (e.g. radish
-- onion, okra, eggplant
1 cup water
salt -- to taste
1 tablespoon rice flour -- optional
2 tablespoons extra water -- optional
1 sm bn ch coriander leaves -- chopped, for garnish
*** FOR TEMPERING ***
1 tablespoon oil -- (to 1 1/2 tbsp.)
1 tablespoon brown mustard seeds
1 red chiles -- halved
a few curry or bay leaves
Wash gram dal well. Drain. Place dal in a heavy saucepan. Cover with 2 cups water and
bring to a boil. When boiling, cover pan with a lid, leaving slightly ajar. Stir several times
during the last 30 minutes of cooking. Set dal aside without draining.
Soak the tamarind pulp in 1 cup hot water for 15 minutes. Strain the tamarind water into
another container, squeezing as much liquid as possible out of the tamarind pulp. Discard
the pulp. Set the juice aside.
Select enough vegetables to fill approx. 1 cup when chopped. Peel and prepare as
necessary. Chop into 1/2 in. pieces. Set aside.
TEMPERING: Heat 1 1/2 tablespoons oil in a heavy saucepan. Add the mustard seeds,
asafetida powder, fenugreek seeds, cumin seeds, halved red chile powder, and a few curry
leaves.
When the mustard seeds splutter, add the slit green chiles and chopped vegetables. Sauté'
for a couple of minutes. Add the tamarind juice, 1 cup water, salt to taste, ground turmeric,
and sambar powder. Cover and simmer over low heat until the vegetables are tender. Add
the undrained cooked dal. Simmer for 5 minutes, until thoroughly blended. If the sambar
needs to be thickened, make a smooth paste of the rice flour in 2 tablespoons extra water.
Add to the sambar and cook for 2 - 3 minutes.
Garnish with the chopped coriander leaves. Serve hot with rice.
Notes: When two or three vegetables are used, there is a subtle blending of the different
flavors of each vegetable. For a more distinctive flavor, make the sambar with only one type
of vegetable. If potato is used singly, reduce the amount of oil added while tempering.
Vegetables such as sweet pepper, onion, eggplant, okra, etc. will require a little more oil.
From Dakshin: Vegetarian Cuisine From South India by Chandra Padmanabhan.

------------------
Oru'
Recipe By :

-------- ------------ --------------------------------
1 large brinjal -- (aubergine/eggplant)
1/2 teaspoon crushed green chillis
1/2 teaspoon crushed fresh ginger
salt -- to taste
1 1/2 cups fresh yogurt
1/2 teaspoon jeera -- (cumin seeds)
(There is no english alphabetical letter for this) Bringal flavoured yogurt, usually a side
accompaniment to a meal.
Wash the bringal and dry. Oil lightly and place on baking tray or foil under the grill. Keep on
low heat and grill turning every few minutes until the whole brinjal has cooked.
When cooked insert sharp knife into it and slit lenghtways. Scoop out inside (doesnt it smell
great?) into a bowl.
Let the mixture cool for about 10/15 minutes and then add the yogurt, green chillis, crushed
ginger, salt and the jeera seeds. Mix well and serve as a side accompaniment to a meal. Its
smokey flavour is just the right thing for a hot summers day.
Granny's tip: if you use a rolling pin and crush the cumin seeds a little they taste better and
release a nice aroma).
------------------
Out West Indian Pudding
Recipe By :
Dressings *Indian

-------- ------------ --------------------------------
3 cups milk -- *nonfat
1/2 cup cornmeal -- **see note
1/4 cup molasses
2 tablespoons sugar
1 tablespoon margarine -- solid
3/4 teaspoon ginger
1 dash salt
1 egg
* Use non-fat milk for best results and for lower fat content, but can use other milks. **Use
stone-ground yellow cornmeal if possible. Do not use cornmeal from a packaged mix that
has flour and sugar added.
Scald 2-1/2 cups milk. (heat in heavy pan until tiny bubbles form around edges). In small
bowl, put the remaining 1/2 cup milk and stir in the cornmeal. Stir this mixture into hot milk.
Bring to a boil and simmer, stirring frequently, for about 15 minutes. Mixture should be
thickened. Remove from heat. Add molasses, sugar, margarine, spices, salt and baking
soda. Blend. Beat egg, stir in a small amount of the hot mixture and add the egg to the hot
mixture. Using a wire whisk for best results, whisk the mixture a few times. Lightly oil 6
individual custard cups or ramekins. Divide the mixture between the 6 cups. Place on a
cookie sheet or oven proof dish with at least a 1 inch rim; pour hot water in pan. (Do this
while pan is in oven for safety.) Bake in 275-degree oven for 1 hour 15 minutes to 1 and 1/2
hours. Serve puddings warm, not hot. Pudding may separate; this is normal. Serve with
sweetened yogurt or whipped cream if desired.
------------------
Oven Ki Murghi - Chicken, Green Chilies And Onions


-------- ------------ --------------------------------
sauce
1 tablespoon dijon mustard
1/2 teaspoon salt
1 cup heavy cream
also
1 1/4 pounds -- ¥
4 chicken breast -- no skin, no bone
salt and fresh ground black pepper -- to taste
1 2 inch piece stick cinnamon
6 cardamom pods
6 whole cloves
1 medium onion -- cut into half rings
1 1 inch piece fresh ginger root -- cut into fine
-- strips
2 fresh hot green chilies -- with seeds, cut
-- into
fine strip
1 clove garlic -- finely chopped
Preheat oven to 350F. Put tomato puree in bowl. Add 1 tablespoon water; mix. Add all
remaining ingredients for sauce in listed order; mix as you go. Spread out chicken pieces.
Salt and pepper them generously on both sides. Put 3 tablespoon of oil in non-stick frying
pan and set over high heat. When hot, put in cinnamon, cardamom pods and cloves. Ten
seconds later, put in chicken pieces in single layer and brown them lightly on both sides.
Remove with slotted spoon and place in ovenproof dish in single layer.
Put onions, ginger and green chilies into oil that remains in frying pan. Stir-fry them until they
are light brown in color. Remove with slotted spoon and spread evenly over chicken pieces.
Add last tablespoon of oil to frying pan and let it heat. Put in the mustard seeds. As soon as
they pop, this just takes seconds, put in garlic. Sir. As soon as it starts too brown, pour in
sauce. As soon as sauce heats up and starts bubbling, pour it over and around the chicken
without displacing onion mixture. Place ovenproof dish, uncovered in oven and bake for 25
minutes. Serve immediately.
------------------
Paan Ki Kumbh


-------- ------------ --------------------------------
***FOR THE PAAN***
20 banarasi paan
200 grams mushrooms -- chopped
2 potatoes -- boiled
4 tablespoons chopped spring onions
100 grams cumin seeds -- boiled
few strands saffron
oil
***FOR THE FRYING***
200 grams gram flour -- (besan)
4 teaspoons ajwain -- (ajowan or carom
-- seeds)
salt -- to taste
"PAAN KI KUMBH (Mixed vegetables wrapped in paan leaves and deep-fried until crisp)"
CLEAN the paan leaves with a wet cloth. Prepare the filling by mixing the remaining paan
ingredients. Put a little at the center of each paan leaf and roll like a cigar.
Fix a toothpick in each to hold the shape. Mix all the batter ingredients to obtain thin batter.
Heat oil in a kadai and deep fry the rolled paans until golden brown. Remove from oil.
Sprinkle chaat masala over and serve in small kadais. Serve accompanied with red chile-
tomato chutney.
------------------
Paanipuri Or Golgappa
Recipe By :

-------- ------------ --------------------------------
***FOR PURIS***
2 cups very fine semolina -- (soji or rava)
salt to taste
water
oil to deep fry
puri cutter
***FOR WATER***
1 liter water
1 bunch mint leaves
1 pingpong ball sized lump tamarind
1 tablespoon jaljeera
1/2 teaspoon black salt
2 tablespoons jaggery
salt to taste
1/2 cup boiled peeled chopped potatoes
1/2 cup chickpeas soaked overnight
1/2 moong -- (green gram) soaked
-- overnight or
-- sprouted
1/2 cup non-sweet boondi
1 cup tamarind chutney. -- (refer week on
-- chutneys)
For puris:
Mix soji, salt and enough water to knead a soft dough.
Stand covered with wet cloth for 15-20 minutes.
Take a fist sized lump and make a ball.
With the help of some dry maida or soji, roll into big thin rounds.
Cut small puris from it with the cutter.
You may use a sharp edged lid of a bottlle, if the size is alright.
Remove the frills formed and mix into remaining dough.
Heat oil in a pan and deep fry puris till very light brown and crisp.
Keep the puris covered with a moist muslin cloth if there is delay in
frying.
Drain and rest in a colander or over kitchen paper for awhile for oil to
dry out.
Store in an airtight container when cool.
For the spicy pani:
Wash and drain coriander and mint.
Put in a mixie.
Add all other ingredients except water.
Blend till a smooth paste is formed.
Mix into the water. Stir well for 3-4 minutes.
Strain with a sieve. Do not throw away the residue, refer note.
Place in fridge and chill for 2-3 hours.
For accompaniments:
Chickpeas: Pressure cook till done.
Potatoes: Skin jackets. Cut into tiny cubes.
Boondi: Dip in boiling water for 2 minutes. Drain, press out and cool.
Add crushed jeera, salt and chopped coriander to each accompaniment and
mix well.
Put in bowls and place in fridge.
To serve:
Place the crisp cooled puris in a large platter.
Serve chilled water in deep bowls.
Place the accompaniments in centre to be taken as desired.
For newcomers to the world of pani puri.
A small hole is made with finger on one side of puri. Some of the
accompaniment is place in it.
Add enough tamarind chutney to water as per taste.
Dip the filled puri in the water and place in wide open mouth!!
Do not fill in advance and keep, it will turn soggy.
Making time: Puris- 1 hourPani - 20 minutesAccompaniments-20 minutes
Makes: Puris-35-40 puris Pani-1 litreAccompaniments-4-5 servings
Shelflife: Puris: 10-15 days in airtight containerPani-2-3 days in

refrigeratorAccompaniments-1 day
Note that making timings do not include pressure cooking, soaking and
chilling times.
Note: The residue left from straining the water may be used for masala in
ragda of ragda patties. For recipe of ragda patties look in week on
meal-in-a-snack.
------------------
Paapri Chaat
Recipe By :

--------
------------ --------------------------------
50 grams paapri
1 kilogram yogurt
2 teaspoons roasted cumin powder
1 teaspoon kala namak
salt -- to taste
100 gram boiled potatoes -- cut into cubes
1/2 can drained chick peas -- very coarsely
-- mashed
bhallas -- (without the
yogurt) *
chopped coriander leaves
1 packet thin sev
mint chutney
tamarind chutney
* (see Dahi Bhalla recipe)
Make the bhallas, up to the step of soaking in hot water and squeezing out the water.
Mix the potato and chick peas and lightly season with salt and red chile powder.
Whisk the yogurt well with kala namak and salt to taste.
To serve, place the paapri, bhallas, potato and chick peas on a plate. Sprinkle a little
tamarind chutney. Cover with yogurt. Drizzle mint chutney and tamarind chutney. Sprinkle,
red chile powder, cumin powder. Garnish generously with coriander leaves, green chile and
sev. Sev and coriander should practically cover the chaat.
Serve immediately or it will get soggy.
------------------
Pacchimirapakai Kharam (Fried Green Chile Chutney)

*Indian

-------- ------------ --------------------------------
1/2 pound green chiles
tamarind -- the size of a lemon
1 pinch asafetida
1 pinch turmeric
salt -- to taste
4 tablespoons oil
1. Clean the green chiles. Dry well.
2. Pour 2 tbsp. oil in the frying pan and fry the green chiles for two minutes. Remove and
cool.
3. Pour 2 more tbsp. oil in the pan and fry the mustard seeds, fenugreek, black gram,
asafetida and turmeric. Remove and cool. (Keep the strained oil aside.)
4. Grind with green chiles, tamarind, and salt. Top with the strained oil.
------------------
Pachadi
Recipe By :

-------- ------------ --------------------------------
2 cups tied curds
2 cucumbers grated
2 green chillies slit
2 tablespoons peanut crush
2 teaspoons ground sugar
1/2 teaspoon mint leaves finely chopped
1 tablespoon fresh beaten cream
1 teaspoon oil
Beat curds till smooth and thick.
Squeeze out water from cucumber.
Heat oil , add chilli, pressed down with a spoon.
Add to curds.
Chill for an hour before serving.
Serve chilled with polaos, biryanis, parathas, etc.

Makes: 4-5 servings
Shelflife: Fresh
------------------
Pachadi (Spiced Yogurt)
Recipe By :

-------- ------------ --------------------------------
2 cups yogurt
1 tablespoon roasted-rice powder
1 piece ginger -- (1 1/2 inch), finely
-- chopped
2 tablespoons oil
1 1/2 tablespoons salt
2 tablespoons coconut paste
10 curry leaves
1 pinch asafetida
Preparation time :10 minutes Cooking time : 15 minutes
1. Heat oil in a pan and sauté onion, ginger and green chiles.
2. When they become brown add curry leaves and mustard powder.
3. Add coconut paste and fry well until water dries up.
4. Add 1/2 cup water and asafetida. Bring to a boil. When water dries up put off from fire.
5. Beat the yogurt well and add the mixture to it. Sprinkle rice powder. It will thicken the
pachadi.
------------------
Pachadi Salad
Recipe By :

-------- ------------ --------------------------------
1 large onion -- Julianne
1 cucumber -- cut in half then in
-- thin slices
1 medium tomato -- cut in small cubes
5 green chiles -- cut in small pcs
1/2 cup yogurt
1/2 teaspoon salt
Mix all the above ingredients together at least 1 hour ahead of time and serve with rice.
------------------
Pachchakkai Payaru Mezhakka Purattiyathu
Recipe By :
*Indian

-------- ------------ --------------------------------
300 gram raw bananas
1 150 gram lon beans -- (chavli)
salt to taste
6 whole red chiles -- slit, deseeded and
-- cut into 2.5 cm.
-- long pieces
16 curry leaves
APPLY a little oil on the palms, carefully remove the green outer layer of the raw bananas
(not the entire peel), quarter and then cut into two cm. thick vertical slices. Put in a pan,
sprinkle salt, add enough water to cover and boil until cooked or for about 10 minutes. String
the beans and cut them into four cm. long pieces. Blanch in salted boiling water for two to
three minutes. Drain and refresh in iced water. Drain again.
Heat oil in a pan and season with mustard seeds. When they crackle, add red chile pieces.
Fry until they turn a brighter red. Add curry leaves, and stir for a few seconds. Dissolve
coriander powder, chile powder and turmeric powder in three tbsp. water and add to the
pan. Stir-fry until the moisture evaporates. Add bananas and beans and stir-fry for three to
four minutes. Remove from heat and adjust the seasoning. Remove to a flat dish and serve
with Malabar paratha.
------------------
NOTES : (Raw Banana And Chavli Vegetable)
Paita Na Bhajia (Vegetable Fried Fritters)
Recipe By :

-------- ------------ --------------------------------
1 cup thinly sliced potatoes
1 cup chickpea flour
salt -- to taste
1/4 teaspoon citric acid or vinegar
1 teaspoon fenugreek seeds -- (ajma), optional
oil -- to deep fry
Make a smooth batter by putting chickpea flour and the rest of the ingredients except the
potatoes. Once made, dip the potatoes in the batter and deep fry until golden. You don't
have to use potatoes, you can use any vegetable you like from chillies to cauliflower they all
taste really great with hot west Indian sauce or just ketchup.
------------------

Pakodi Chaat Salad
Recipe By :

-------- ------------ --------------------------------
***FOR THE PAKODI***
1 cup moong dal)
2 green chiles
1 cm ginger
salt to taste
oil for deep frying
***FOR THE SALAD***
1/2 cup --diced
-- cucumber
1/4 cup -- (50 g) diced and
-- deseeded tomatoes
1 1/2 cups curd, beaten
1/2 teaspoon salt
chile powder and cumin powder to taste
a handful of chopped coriander leaves for
-- garnishing
WASH and soak the moong dal for three hours and grind to a paste along with green chiles
and ginger. Add turmeric powder, salt and soda bicarb. Beat the mixture with hand. Heat oil
in a kadai and deep fry small marble sized pakodis until done.
Put the diced cucumber and tomatoes in a deep plate. Place the pakodis over it. Pour the
beaten curd over. Serve sprinkled with salt, chile
powder, cumin powder and coriander leaves.
------------------
NOTES : Moong dal bhajias topped with curd
Pakodi Chaat Salad (Moong Dal Bhajias Topped With Curd)

-------- ------------ --------------------------------
***FOR THE PAKODI***
1 cup moong dal -- (200 g)
2 green chillies
1 piece ginger -- (1 cm)
1/4 teaspoon turmeric powder -- (1 g)
salt -- to taste
1/4 teaspoon soda bicarb -- (1 g)
***FOR THE SALAD***
1/2 cup diced cucumber -- (100 g)
1/4 cup diced & deseeded tomatoes -- (50 g)
1 1/2 cups curd -- (360 ml), beaten
1/2 teaspoon salt -- (2 g)
chilli powder and cumin powder -- to taste
1 handful chopped coriander leaves -- for garnish
Time required: 25 minutes plus soaking time
Wash and soak the moong dal for three hours and grind to a paste along with green chillies
and ginger. Add turmeric powder, salt and soda bicarb. Beat the mixture with hand. Heat
oil in a kadai and deep fry small marble sized pakodis till done.
Put the diced cucumber and tomatoes in a deep plate. Place the pakodis over it. Pour the
beaten curd over. Serve sprinkled with salt, chilli powder, cumin powder and coriander
leaves.
------------------
Pakodi Kadhi
Recipe By :

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***FOR PAKODIS***
1/2 cup -- ¥
1 gram flour
salt to taste
***FOR KADHI***
3 cups sour buttermilk
1 1/2 tablespoons gramflour
3 green chillies
1/2 tablespoon coriander chopped
-- powder
1 papad broken into 1"squares
1 tablespoon ghee
For pakodis:
Mix ingredients, add some water and make a thick batter.
Put plenty of water (1/2 litre) to boil.
Pick up some batter on cupped fingers.
Drop big droplets of batter into the boiling water.
Repeat for remaing batter.
Allow to boil till cooked (15-20 minutes). Keep aside.
For kadhi:
Mix salt, chilli powder, turmeric, dhania powder in some water to make a
thin paste.
Heat ghee in a saucepan, add seeds, asafoetida, allow to splutter.
Add curry leaves, chillies, stir, add masala paste.
Allow to simmer for 2-3 minutes.
With a tablespoon lift the oil that floats on top, keep aside.
Add pakodis with water. Bring to a boil.
Mix flour into buttermilk till no lumps are left.
Add and stir continuously till boil is reached.
Simmer on low for 10 minutes.
Add coriander, papad (separated), and the oil kept aside.
Stir gently, bring back to boil and cook for 1 or 2 minutes.
Serve hot with rice, parathas, etc.
Making time: Pakodis-30 minutes, Kadhi-20 minutes
Makes: 4 servings
------------------
Pakora
Recipe By :
Appetizers

-------- ------------ --------------------------------
125 gram gram flour
1 teaspoon salt
2/3 cup water
2 green chillies -- finely chopped
1 tablespoon finely chopped coriander
1 teaspoon melted butter or ghee
2 onions -- cut into rings
oil for deep-frying
8 small fresh spinach leaves
2 potatoes -- par-boiled and (2
to 3)
-- sliced
Sift the flour, salt and chilli powder into a bowl. Stir in sufficient water to make a thick batter
and beat well until smooth. Leave to stand for 30 minutes.
Stir the chillies and coriander into the batter, then add the melted butter or ghee. Drop in the
onion rings to coat thickly with batter.
Heat the oil in a deep pan, drop in the onion rings and deep-fry until crisp and golden.
Remove from the pan with a slotted spoon, drain on kitchen paper and keep warm
Dip the spinach leaves into the batter and deep-fry in the same way, necessary.
Finally, repeat the process with the potato slices. Serve hot.
------------------

Pakora Batter

Appetizers

-------- ------------ --------------------------------
1 1/3 cups chick pea flour -- sifted
2 teaspoons ghee
1 tablespoon salt
9 tablespoons cold water -- as needed
1/3 teaspoon baking powder -- optional
Combine the flour, melted ghee, lemon juice, spices and salt in a bowl and mix together well.
Add 5 tb of cold water slowly, beating it until the mixture is smooth and free of lumps. Slowly
add another 3 tb water and continue to beat until well mixed. Check the consistency, it
should resemble the consistency of heavy cream and easily coat a spoon. If it does not, add
more water, until it does. Cover the batter and set aside for 10 to 15 minutes to let it settle.
Beat again for a couple of minutes to lighten the batter. Stir in the baking powder at this
point if you want a cake like crust.
For pakoras, choose a selection of your favorite vegetables: Cauliflower florets Eggplant cut
into 1/4-inch rounds Potatoes or yams cut into 1/8-inch rounds Bell peppers, sliced 1/4-inch
thick Zucchini, cut on the diagonal, 1/4-inch thick Asparagus tips, blanched and dried Heat
3 inches of ghee in a wok or deep skillet until hot. Dip your vegetables in the batter and one
by one drop them into the hot oil. Fry until the pakoras are golden brown on all sides.
Remove and drain on paper towels. Serve immediately.
------------------
Pakora Ka Rayta (Yoghurt With Chickpea Flour Balls)

Appetizers Snacks

-------- ------------ --------------------------------
chickpea balls: -- (pakora)
1/2 teaspoon salt
1/4 cup cold water
***YOGHURT***
1 cup unflavored yoghurt -- chilled
1/2 teaspoon salt
In a deep bowl make a smooth, thin batter of the 1/2 cup of chick-pea flour, 1./2 teaspoon of
salt and the water, stirring them together with a spoon or with your fingers
Pour 2 cups of vegetable oil into a 10-inch karbai or 12-inch wok, or pour oil into a deep fryer
to a depth of 2 to 3 inches. Heat until the oil reaches 350* on the thermostat or a deep-frying
thermometer.
To shape the pakoras, hold a hand grater with openings 1/4 inch in diameter above the deep
fryer, then pick up a little of the batter with your fingers and press it through the grater into
the hot oil. In 30 seconds, or as soon as the pakoras are brown, remove them from the oil
with a slotted spoon and transfer them to paper towels to drain.
Repeat this process until all the batter is fried. (There should be about 3/4 cup of pakoras.)
Cool the pakoras to room temperature before using them.
Just before serving, stir the yoghurt, cumin and 1/2 teaspoon of salt together in a small
serving bowl. Gently fold half of the pakoras into the yoghurt mixture, and spread the rest of
them on top. Sprinkle with red pepper and coriander.
------------------
Pakoras (Deep Fried Potato And Chickpea Flour Balls)
Recipe By : Time Life Book: The Cooking of India

Appetizers Snacks

-------- ------------ --------------------------------
1/2 cup besan -- (chick-pea flour)
5 tablespoons cold water
1 small onion -- peeled, cut
-- lengthwise
into paper thin slivers
1/2 cup finely chopped -- peeled, uncooked
-- potato
1 teaspoon salt
In a deep bowl make a smooth batter of the chick-pea flour, baking soda and water by
stirring them together with a spoon or by mixing them with your fingers. Then thoroughly stir
in the onion, potato, coriander, cumin, red pepper and salt.
Pour 3 cups of vegetable oil into a 10-inch karhai or 12-inch wok, or pour 2 to 3 inches of oil
into a deep fryer. Heat until the oil reaches a temperature of 350* on a deep-frying
thermometer. For each pakora, scoop up a tablespoonful of the potato and chick-pea {lour
batter and, with a second spoon, scrape the batter directly into the hot oil. Deep-fry half of
the pakoras at a time, turning them about occasionally with a slotted spoon for 7 to 8
minutes, or until they are golden brown on all sides.
As they brown, remove the pakoras from the oil with a slotted spoon and drain them on
paper towels.
Serve the pakoras hot or at room temperature. Traditionally they are presented as a snack,
but they can also accompany an Indian meal.
------------------
Pakoras (Savory Fritters)
Recipe By :
Appetizers

-------- ------------ --------------------------------
***BATTER***
1/2 cup besan
5 ounces warm water
3/4 teaspoon salt
paprika -- (optional)
***VEGETABLES***
1 small onion
1 potato
a few spinach leaves
oil for deep frying
In a bowl put the besan and half the water, and stir until it becomes a thick batter. Beat hard
for 5 minutes. gradually add the rest of the water, and leave to swell for 30 minutes. Add
salt, pepper and Garam Masala and beat again.
Wash peel and slice the onion and potatoes. Wash and pat dry the spinach leaves.
Heat oil until smoking hot, dip the vegetables in the batter and deep fry until golden brown.
Serve hot.
------------------
Pakwan Dal
Recipe By :

-------- ------------ --------------------------------
***DAL***
1 cup channa dal -- (wash, soak for 5-6
-- hours)
2 tablespoons tamarind chutney -- (refer 'chutneys')
1/2 teaspoon amchoor -- (dried mango) powder
salt to taste
2 tablespoons ghee
***PAKWAN***
2 cups maida -- (plain flour)
2 tablespoons ghee
1/2 teaspoon salt
water to make dough
ghee or oil for deep frying
Pakwan:
Mix ghee, salt into flour.
Knead into a soft pliable dough.
Make small sized balls.
Roll into thin puries.
Prick all over with a fork or knife.
Deep fry in hot oil/ghee till light brown and crisp.
Drain, keep aside. Or cool before storing.

Dal:
Place dal to boil with 3 cups water.
Add salt and turmeric.
Boil till tender but not mushy.
Stir in tamarind chutney.
Just before serving pour hot dal in serving dish.
Sprinkle all masala powders over dal.
Heat ghee in a small pan.
When smoking hot pour over the dal and masalas.
Serve hot with pakwan.
Making time: Pakwan - 30 minutes, Dal (excluding soaking time, 30 minutes)
Makes:4 servings bowl
Shelflife:Pakwan - 2 weeks, Boil few hours previously and refrigerate
------------------
Palak (Spinach) Phulka
Recipe By :

-------- ------------ --------------------------------
3 cups wheat flour
1/2 cup curds fresh
1 bunch spinach -- chopped, washed,
-- drained
1 teaspoon ghee or oil
salt to taste
Blend spinach curds in mixie, till smooth.

Sieve together flour and salt.
Add spinach mixture, a little at a time.
Knead simultaneously, to make a soft pliable dough.
Keep covered for 10-15 minutes.
Brush ghee over dough.
Knead again, till smooth and elastic.
Take a pingpong ball sized lump, make round.
Roll into a thin chappaati using dry flour to dust.
Heat tawa (griddle), cook on one side, turn.
Allow brown spots to appear on the other side.
Turn again, puff up by pressing lightly with a wad of cloth.
If desired drizzle butter or ghee over it.
Serve hot with veggies, or dal.
Makes: 13-15 rotis
Shelflife: Dough refrigerated 1 day Rotis, 2 days
Variation: Add a few sprigs of mint leaves to the spinach to give that
exotic aroma of mint, to the roti.
------------------
Palak Aloo (Potatoes And Spinach)
Recipe By : FF: Indian Lowfat Cooking,R.Razzaq (Mindy Mymudes) (Ari)

Vegetables *Indian
Potatoes

-------- ------------ --------------------------------
1/2 pound potatoes
1/3 cup tomato -- chopped
fenugreek leaves -- (menthi), optional
--or use 2 oz in place of 2 oz spinach
Weigh spinach weigh it after you remove the stems and chopped it. Wash thoroughly and
drain in colander (unless prewashed, spinach is grown in sand and very dirty). If using
frozen spinach, defrost, and drain in colander. Scrub taters don't peel 'em. Cut into quarters,
then cut each quarter into 2 pieces, making 8-12 pieces per tater. Pam or use good nonstick
heavy pan and dryfry seeds. Just before they scortch and burn the house, add tomato,
tumeric, chili (salt is always optional). Mix and cook for 30 seconds. Add the spinach and
tater and mix well so vegies get coated in the spices Cover pan and simmer for 15-20
minutes. If still a little moisture, remove lid and let it dry out by cooking rapidly over medium
heat for a few minutes, but don't let it burn!
------------------
NOTES : Chunks of potatoes cooked with fresh spinach.
Palak In Muger Dal (Spinach In Moong Dal)
Recipe By :

-------- ------------ --------------------------------
1 bunch spinach -- finely chopped
3 tablespoons ghee
2 teaspoons panchphoran
1 bayleaf
1/2 teaspoon amchoor powder
salt to taste
Take wiped dal in a large heavy skillet.
Roast dry dal stirring continuously, till golden.
Add 3 cups water, bayleaf, and turmeric powder.

Bring to a boil and simmer semicovered till dal is soft.
Add more water if required.
Add chilli powder, salt and spinach and cook further 10 minutes.
Heat ghee in a small frying pan, add panchphoran and allow to splutter.
Add whole chillies and pour over dal.
Add 1/2 teaspoon amchoor (dried mango) powder.
Stir gently. Serve hot with roti or rice.
Note: To speed cooking one may use pressure cookers to cook dal much
faster, but add turmeric and bayleaf in that too.
Making time: 2 hours traditionally 30 minutes in pressure cooker
Makes: 5 servings
Shelflife: Refrigerate till required after cooking. Add panchphoran just

be serving.
------------------
Palak Makkai Malai
Recipe By :

-------- ------------ --------------------------------
1 bunch spinach chopped
3 green chillies chopped
1 1 inch piece ginger grated
1 small onion
2 tablespoons green moong dal
1/2 cup corn kernels boiled
1/3 cup cream or malai
1/4 teaspoon clove-cinnamon powder
1/2 teaspoon amchur -- (dried mango) powder
salt to taste
3 tablespoons ghee
Wash moong dal. Wash and drain spinach.
Pressure cook together the following, with 1 1/2 cups water --
Spinach, dal, turmeric powder, clove-cinnamon powder, onion, ginger,

chillies.
When dal is soft, mash mixture with a fork or ladle.
Heat 2 tablespoon ghee, add corn, spinach mixture, salt, amchur, garam
masala.
Stir and cook till thick. Stir in beaten malai or cream.
Stir till smooth. Take in serving dish.
Heat remaining ghee, add chilli powder and pour over vegetable.
Stir and serve hot with naan, roti, etc.
Makes:4 servings
Variation: Substitute with peas for corn or fenugreek or other favourite

greens for spinach.
------------------
Palak Paneer
Recipe By :

-------- ------------ --------------------------------
1 package ricotta cheese -- (15 oz)
10 ounces spinach -- frozen chopped
1/4 large onion -- finely chopped
1/4 cup sour cream
ginger -- fresh, 1"; minced
1 garlic clove
1/2 tablespoon coriander powder
2 chiles -- finely chopped
1/8 cup oil
salt -- to taste
Empty the ricotta cheese into an oven-proof dish and bake at 350F for 40 minutes. Cut it into
1/2 inch square pieces.
Defrost the spinach. Put it into the blender for a couple of minutes.
Heat the oil in a pan. Fry onion, garlic, ginger, chile - the onion should turn golden.
Add the cumin, coriander and turmeric powder. Add the sour cream to the pan, followed by
the spinach. Stir until every item gets properly mixed.
Now add the pieces of baked ricotta cheese. Add 1/2 cup of water. Add salt. Cover and
cook over slow heat for 15 minutes.
Serve with rice or naan (bread available at Indian stores) or pita bread.
For the variation using tofu, I usually used firm tofu, dry it by placing it on a paper towel and
then baking it at 200F for about half an hour. I also do not use the sour cream. It works
pretty well.
------------------
NOTES : Yield: 4 servings
Palak Paneer (Spinach And Cheese Curry)
Recipe By :
*Indian

-------- ------------ --------------------------------
1 pound spinach
1 medium tomato
1 medium onion
2 cups paneer -- (see recipe below),
cut
3 green chiles
4 cloves
1 teaspoon ginger -- chopped
1 pinch turmeric
1 teaspoon sugar
salt -- to taste
***PANEER***
1 liter half and half milk -- (non- homogenized!)
1 cup yogurt
In a pot, put chopped spinach, sugar and a cup of water and boil. When spinach becomes
soft remove from heat and let cool. Remove the excess liquid from the pot and keep aside.
Blend spinach into a semi-soft paste and then add the liquid kept aside.
In a skillet, heat oil, add cinnamon, cloves garlic, ginger and fry for two minutes on medium
heat. Then add sliced green chiles and finely chopped onion and fry until chopped onion
turns light brown. Then add chopped tomato and fry for 3 minutes. Later add spinach and
cook on medium heat for 12 more minutes.
Now add paneer pieces and cook until the sauce thickens slightly. Serve it hot.
Goes well with Nan, Paratha, Pita Bread, Rice, etc.. Also, instead of paneer cubes, you can
use tofu cubes.
Making Paneer:
Heat milk to a boil. Lower heat and add yogurt. Keep stirring on low heat until the milk looks
curdled and forms lumps. Remove from heat and put contents in a fine strainer or cheese
cloth. Let stand for a few minutes until water is drained.
------------------
Palak Paneer - 1
Recipe By :
Categories : Main Dish Vegetables
*Indian

-------- ------------ --------------------------------
2 cups oil
1 cup paneer cheese -- cubed
1 teaspoon garlic
1 teaspoon ginger -- (opt)
1 pound frozen spinach
This curried spinach dish features paneer, an Indian cheese available in Indian or ethnic
supermarkets. Substitute cubes of firm tofu or 1 cup of green peas if paneer is unavailable.
Heat oil for deep frying. Fry cheese cubes until golden brown. Drain on paper towels. Sauté
onions in a saucepan or wok with 3 tablespoons of the oil. "Splutter fry" garlic, garam
masala, ginger and chile powder. Add spinach and tomatoes. If using green peas, mix in
here. Lower heat and cook 20-30 minutes; until spinach cooks down into a pasta-like
consistency. Raise heat and simmer until the oil floats to the top. Add the cheese or tofu.
Heat and serve.
Serve 2 as a main dish, 4 if served with other dishes.
------------------
Palak Paneer - 2
Recipe By :
*Indian

-------- ------------ --------------------------------
1 cup fresh fenugreek -- (methi) leaves
1 pinch baking soda
1 onion -- chopped
100 grams paneer -- (cottage cheese),
-- sliced
3 teaspoons oil
salt -- to taste
Cottage Cheese in Spinach-Fenugreek Gravy.
1. Chop the spinach and fenugreek leaves finely.
2. Add 2 teaspoons of water and the baking soda and cook on a slow flame until soft.
3. When cooked, drain out the water and blend the leaves in a blender.
4. Chop the ginger finely. 5. Heat the oil and fry the onion for 1 minute.
6. Add the green chiles and ginger and fry again for a few seconds.
7. Add the blended leaves, paneer and salt. Serve Hot.

------------------
Palak Paneer - 3
Recipe By :
Categories : Seafood Curry
Chutney *Indian

-------- ------------ --------------------------------
1 package ricotta cheese -- (15 oz)
10 ounces spinach -- frozen chopped
1/4 large onion -- finely chopped
1/4 cup sour cream
fresh ginger -- finely grated
1 clove garlic
1/2 tablespoon coriander powder
2 chillies -- finely chopped
salt -- to taste
Empty the ricotta cheese into an oven-proof dish and bake at 350F for 40 minutes. Cut it into
1/2 inch square pieces. Defrost the spinach. Put it into the blender for a couple of minutes.
Heat the oil in a pan. Fry onion, garlic, ginger, chilli - the onion should turn golden. Add the
cumin, coriander and turmeric powder. Add the sour cream to the pan, followed by the
spinach. Stir till every item gets properly mixed. Now add the pieces of baked ricotta
cheese. Add 1/2 cup of water. Add salt. Cover and cook over slow heat for 15 minutes.
Serve with rice or naan (bread available at Indian stores) or pita bread. For the variation
using tofu, I usually used firm tofu, dry it by placing it on a paper towel and then baking it at
200 F for about half an hour.
------------------
Palak Shorba (Spinach Soup)
Recipe By :

-------- ------------ --------------------------------
1 onion -- chopped
2 cups skim milk
2 tablespoons cottage cheese -- (paneer)
1. Cook the spinach and onion in 1/2 cup of water until soft.
2. Add the milk and blend in a mixer. Strain.
3. Add salt and pepper.
Serve hot, topped with grated cottage cheese.
------------------
Palak Tofu-Paneer
Recipe By :
*Indian

-------- ------------ --------------------------------
1 pound firm tofu -- drained, cubed
1/4 cup soy sauce
oil for deep-frying
2 tablespoons ghee
2 1/2 pounds frozen -- chopped spinach
6 cups fresh tomatoes -- cubed
2 tablespoons ghee
2 teaspoons asafetida
1/4 teaspoon allspice
1/4 teaspoon cloves
2 tablespoons soy sauce
Soak first 2 ingredients together while heating the oil to 350 degrees. Remove cubes from
soy sauce and drain a few seconds in a strainer to remove excess soy sauce. Drop tofu
cubes in heated oil all at once (or in a couple of separate batches if you desire) and cook
until browned and a little crisp on the outside. Remove from oil and drain on plate covered
with 2 to 3 thicknesses of paper towels. Leftover soy sauce can be kept and used later.
As the tofu cubes are cooking (or before you start frying them), combine the next 3
ingredients together in a skillet. Cover and put on medium flame to simmer for 10 minutes.
Remove lid and mix well (the frozen spinach should be thawed and mixable by now).
Leave uncovered over medium flame to allow some of the juices to cook off as you make the
chaunce. This is done by heating the ghee or oil in a butter-warming pot and adding all the
spices listed. Toast in oil until the fragrance of the spices fills the kitchen and the spices
appear to be browned. Pour into cooking vegetables immediately, add soy sauce and mix
thoroughly until tomatoes break up.
Turn off heat, add cooked tofu cubes, and cover for a few minutes before serving. Makes 8
entree-sized servings or twice as many side dish sized servings.
Source: Kathy Hoshijo, "Kathy Cooks -- Vegetarian, Low Cholesterol
------------------
Palak Tomatar (Spinach And Tomatoes)
Recipe By :

-------- ------------ --------------------------------
1 pound spinach -- fresh or thawed
1 onion -- large and chopped
1 cup water
1 pinch salt
Place spinach, tomatoes, onions, turmeric, ginger and chiles in a saucepan with 1 cup water.
Cook, covered, 15 minutes over medium-low heat.
Remove from heat and cool. Blend in an electric blender to a creamy consistency.
Heat butter/oleo in a saucepan. Add spinach mixture and salt to taste. Cook for 5 minutes
over low heat. Add lemon juice and serve.
------------------
Palappam
Recipe By : Kusu J Vettimattam (kerala.org/cuisine)


-------- ------------ --------------------------------
2 cups white rice
1/2 coconut
1 teaspoon yeast
3/4 cup milk
1/4 cup sugar
1/2 teaspoon salt
2 tablespoons cooked rice -- partially ground
Mix two cups of rice flour with 1 teaspoon of yeast and let it ferment for 4 hours. Add 3/4 cup
of milk, 1/4 cup of sugar, 1/2 teaspoon of salt. Stir the mix thoroughly.
Warm up the vessel called 'Palappam Chatti' (available in most Indian Stores in the USA').
Pour 5 tablespoons of this mix into the Chatti and rotate the Palappam Chatti by hand so that
the mix spreads out evenly and in a circular fashion.
Cover it with the lid and let it cook until the edges of the Appam turn slightly brown in color.
Enjoy the Palappam with vegetable stew, beef or chicken, or lamb stew.
Note: Rotate the Chatti with potholders to avoid burn injuries.
------------------
Pan Fried Whole Wheat Savory Bread (Savory Paratha)
Recipe By : "INDIAN RECIPES FOR A HEALTHY HEART"


-------- ------------ --------------------------------
1/2 cup oat bran
1 teaspoon ginger -- minced
1 teaspoon green chili -- seeded and minced
1/4 cup cilantro -- minced
water
all-purpose flour -- for dusting
1. Preheat a griddle.
2. In a large bowl, mix flour, oat bran, garlic, ginger, green chili, cilantro, salt, turmeric, and
cumin.
3. Make a well in the center, add 2 teaspoons oil and make a crumbly mixture with fingertips.
4. Gradually add water (a shade under 3/4 cup) and make a pliable dough; knead until
smooth.
5. Divide dough into 8 equal portions and shape into balls. Flatten slightly and roll out into 5-
inch (13 cm) flat rounds, lightly dusting with flour as necessary.
6. Cook each round on the preheated griddle, top side first for 15 seconds. Turn over and
cook for about 45 seconds. Place on a plate and smear each side with 1/4 tsp of oil.
7. Cook remaining rounds as above and stack on the plate. Keep covered until ready to
"fry".
8. Heat a nonstick skillet and "dry fry" the rounds, one at a time, for 20 to 30 seconds on
each side. Stack the Paratha on a plate and cover until ready to serve. Serve with pickles,
chutneys and raita of your choice and/or a cup of hot tea or nonfat milk.
Makes 8 Paratha.
------------------
Paneer
Recipe By : World-of-the-East Vegetarian Cooking by Madhur Jaffrey


-------- ------------ --------------------------------
5 cups whole milk
Bring the milk to a boil. As soon as it begins to bubble, pour in the lemon juice, stir once, and
take the pot off the heat. Leave it for 15 minutes. The milk will curdle and the curds will
separate from the whey. Strain the curds through three layers of cheesecloth.
Squeeze out as much whey as you can easily. (Do not discard this whey. Refrigerate it and
use it in cooking instead of water.) Tie up the curds in the cheesecloth, and hang the bundle
to drip overnight.
Next morning, remove the hanging bundle and untie it. Gently flatten it out to make a 4-inch
patty, keeping the cheese loosely wrapped in the cheesecloth. Put the patty on a sturdy
plate and place a flat, heavy object, such as a heavy pot filled with water, on top of it.
Leave the weight on the cheese for 4 to 5 hours. After the cheese has been pressed, it
should be 1/2 to 3/4 inch thick. Remove the cheese from the cheesecloth and, with a sharp
knife, cut into cubes, diamonds, or rectangles. The paneer will be quite crumbly until fried.
------------------
Paneer (Cheese)
Recipe By :

-------- ------------ --------------------------------
1 1/2 pints milk
1/2 teaspoon white vinegar and
1/2 teaspoon lemon juice or
1 cup yogurt
Heat milk and stir constantly to prevent a layer of cream from forming on the top. Remove
from heat when it boils and slowly add white vinegar and lemon juice or yogurt. This sours
the milk. Strain through a muslin cloth or a double layer of cheese cloth and squeeze out the
whey (liquid).
Hang to drip dry for 2-3 hours (or overnight). Then lay out the cheese in a rectangle in a tray
and place a weight (the more the better, but at least 10 lbs) on it for 3/4 hour.
Cut it into whatever shape you like.
------------------
Paneer (Home-Made Cottage Cheese)
Recipe By : I. Chaudhary

-------- ------------ --------------------------------
3 1/2 liters milk
250 milliliter warm water -- (about)
5 tablespoons white vinegar -- (about)
1. Bring the milk to the boil, stirring constantly, over a high heat. Remove from heat.
2. Combine the water and vinegar.
3. Slowly add the vinegar solution to the boiled milk, stirring with a wooden spoon. As soon
as the milk curdles, do not add any more. (The curd and whey will separate.)
4. Place three or four layers of cheesecloth in a sieve and strain the curdled milk through
them. Ties up the ends of the cheesecloth and squeeze out as much of the liquid as
possible. Hang it up to drain thoroughly.
Note: When adding the water and vinegar mixture to the milk, do not add more than
necessary as this tends to harden the paneer.
------------------
Paneer (Homemade Cheese)
Recipe By : Shiva Indian Restaurant, Houston Texas

Categories : Dressings Cheese And Eggs
*Indian

-------- ------------ --------------------------------
1 ga milk
1 cup vinegar
vegetable oil
In a pot, bring the milk to a boil, but do not let it scorch. Add the vinegar. Let the mixture
separate completely, a few seconds. Strain the mixture through a cheesecloth. Twist the
cheesecloth to squeeze out the liquid. Set the cloth on a flat surface and weigh down with a
large saucepan filled with water to the top. Let sit until all the liquid is gone and a firm cake is
formed, 1 to 1-1/2 hours. Cut the cake into 1-inch cubes. In a pan, lightly saute the cubes in
vegetable oil. Makes enough for 2 recipes. NOTE: The unused portion may be wrapped
tightly in foil and plastic and frozen. Thaw before using.
------------------
Paneer (Indian Cheese)
Recipe By : Julie Sahni, Classic Indian Cooking

Categories : Curry Cheese And Eggs
*Indian

-------- ------------ --------------------------------
8 cups whole or low-fat milk -- not skim
4 tablespoons fresh lemon juice -- or
3 tablespoons cider vinegar mixed with 3 tbsp. Water OR
1 cup plain yogurt
Bring the 8 cups of milk (whole or low fat, skim doesn't work) to a boil in a deep heavy-
bottomed 3-4 quart saucepan or casserole, stirring often to prevent sticking. Reduce heat
and add one of the above-listed starters: (lemon juice is my favorite, and I only use 2- 3
tbsp.)
Stir gently until white curds form and separate from the greenish-yellow whey (about 10
seconds if using lemon juice or 30 seconds if using alternatives). Once the curds begin to
form, the contents of the pan should be stirred very slowly and gently, as though stroking it,
so that the freshly formed fragile curds do not disintegrate into small pieces. The curds
should be in lumps. Immediately turn off the heat.
Pour the cheese and whey through a colander or large sieve, lined with a thin fabric or 4
layers of cheesecloth and placed in the kitchen sink. Save the whey if desired to use within
24 hours to make the next batch of cheese (use instead of other starters) or make rice
(subbing for plain water) or soup or whatever.
Hold the colander or sieve under the tap and let cold water run, at medium flow, through the
curds in the cheesecloth for 10 seconds - to wash away whatever remains of the smell of
lemon juice, vinegar, or yogurt. Bring up the 4 corners of the cheesecloth and tie them
together. Gently twist to extract as much water as possible. Hang the cheesecloth to drain
for 1 1/2 hours. (Julie suggests the door handle on a kitchen cabinet directly over the sink, I
just hang the bag from the sink faucet - Holly).
At this point the drained, crumbly cheese is called chenna. You can stop here and flavor the
chenna to taste and use as a spread, dip, whatever you like. To make the cheese into cakes
(paneer), set the cheese - still in the cheesecloth - on a clean flat surface and place a weight
(such as a large pot filled with water, or a big plate covered with heavy cans) on it for 1/2 an
hour. Remove the weight, take the compressed chesse out of the cheesecloth, and place it
back on the flat surface. With a sharp knife cut the cheese into neat rectangles. Paneer
keeps well in the refrigerator for 4 days.
Note: Even though exact amounts of starter are called for, sometimes the curd forms before
all the starter has ben incorporated. If that happens, do NOT incorporate the full amount of
starter, as that only hardens the curd. Alternatively, if you use the full amount and curds
don't form, just keep adding a little more until the curds do form.
------------------
Paneer - (Paneer Bhajias)


-------- ------------ --------------------------------
800 grams cottage cheese
oil -- for frying
20 curry leaves
20 grams kashmiri deghi mirch paste
salt -- to taste
1 pinch saunf -- (aniseed) powder
1 gram all spice powder
10 grams ginger
5 green chillies -- chopped fine
10 grams kashmiri deghi mirch paste
Time required: 25 minutes plus marinating time
Cut the cottage cheese into five cm cubes. Mix all the marinade ingredients and marinate
the cottage cheese in this paste for 30 minutes.
Mix all ingredients for the batter. Add enough water and mix to a thick paste.
Heat oil and season with curry leaves. Dip the paneer cubes in the prepared batter and deep
fry in hot oil till done.
------------------
Paneer - 1

-------- ------------ --------------------------------
5 cups whole milk
separate from the whey. Strain the curds through three layers of cheesecloth.
Squeeze out as much whey as you can easily. (Do not discard this whey. Refrigerate it and
use it in cooking instead of water.) Tie up the curds in the cheesecloth, and hang the bundle
to drip overnight.
plate and place a flat, heavy object, such as a heavy pot filled with water, on top of it. Leave
the weight on the cheese for 4 to 5 hours.
After the cheese has been pressed, it should be 1/2 to 3/4 inch thick. Remove the cheese
from the cheesecloth and, with a sharp knife, cut into cubes, diamonds, or rectangles. The
paneer will be quite crumbly until fried.
------------------
Paneer - 2
Recipe By :
Categories : Kabobs Cheese And Eggs

-------- ------------ --------------------------------
800 grams cottage cheese
oil for frying
20 curry leaves
20 grams Kashmiri deghi mirch paste
salt to taste
a pinch of saunf -- (aniseed) powder
1 gram all spice powder
10 grams ginger
10 grams Kashmiri deghi mirch paste
CUT the cottage cheese into five cm cubes. Mix all the marinade ingredients and marinate
the cottage cheese in this paste for 30 minutes.
Mix all ingredients for the batter. Add enough water and mix to a thick paste.
Heat oil and season with curry leaves. Dip the paneer cubes in the prepared batter and deep
fry in hot oil until done.
------------------
Paneer - 3


-------- ------------ --------------------------------
5 cups whole milk
separate from the whey. Strain the curds through three layers of cheesecloth. Squeeze out
as much whey as you can easily. (Do not discard this whey. Refrigerate it and use it in
cooking instead of water.) Tie up the curds in the cheesecloth, and hang the bundle to drip
overnight. Next morning, remove the hanging bundle and untie it. Gently flatten it out to
make a 4-inch patty, keeping the cheese loosely wrapped in the cheesecloth. Put the patty
on a sturdy plate and place a flat, heavy object, such as a heavy pot filled with water, on top
of it. Leave the weight on the cheese for 4 to 5 hours. After the cheese has been pressed, it
should be 1/2 to 3/4 inch thick. Remove the cheese from the cheesecloth and, with a sharp
knife, cut into cubes, diamonds, or rectangles. The paneer will be quite crumbly until fried.
------------------
Paneer - 4


-------- ------------ --------------------------------
5 cups whole milk
separate from the whey. Strain the curds through three layers of cheesecloth. Squeeze out
as much whey as you can easily. (Do not discard this whey. Refrigerate it and use it in
cooking instead of water.) Tie up the curds in the cheesecloth, and hang the bundle to drip
overnight.
plate and place a flat, heavy object, such as a heavy pot filled with water, on top of it. Leave
the weight on the cheese for 4 to 5 hours. After the cheese has been pressed, it should be
1/2 to 3/4 inch thick. Remove the cheese from the cheesecloth and, with a sharp knife, cut
into cubes, diamonds, or rectangles. The paneer will be quite crumbly until fried.
------------------
Paneer Amritsari
Recipe By :

-------- ------------ --------------------------------
500 grams firm paneer
2 onions sliced into thin rings
1 teaspoon garlic crushed fine
1 teaspoon ajwain seeds
3/4 cup -- ¥
1 gram flour
1/2 teaspoon tandoori masala
1/2 teaspoon sugar
1 anardhana powder
salt to taste
2 tablespoons oil
Cut paneer into 1"x1"x1" cubes.
Make a thick mixture of flour, salt, ginger, garlic, turmeric, ajwain,

garam & tandoori masalas.
Sprinkle 2-3 tablespoon water if necessary. Add 1/2 tablespoon oil, mix
well.
Use 2 tablespoon mixture to marinate onions, and rest to marinate paneer

cubes.
Marinate paneer for 10 minutes.
Either fry pieces or grill on a bar-b-que skewer or grill mesh till crisp
and brown.
Heat remaining oil, add onions, saute till light brown.
Add marinate paste, stir well and cook.
When dry add fried paneer, chilli, anardhana powder, sugar, salt.
Toss well. Garnish with coriander.
Serve hot with tooth picks to pick up easily.
Makes:16-18 pieces
Shelflife:best fresh
------------------
Paneer And Channan Cheese
Recipe By : Laxmi Hiremath in the San Francisco Chronicle


-------- ------------ --------------------------------
1 1/2 quarts whole milk
1 1/2 cups cultured buttermilk
Pour milk into a heavy 4-quart saucepan. Bring to a boil over medium-high heat, stirring
occasionally. Reduce heat to medium and stir in buttermilk. When the curds form a mass
(you'll see a clear, pale-yellow whey surrounding the curds), remove pan from heat, Let
stand, partially covered, for 10 minutes. Line a colander with a double layer of dampened
cheesecloth. Set the colander in the sink or in a bowl if you wish to save the whey (see
note). Gently pour the curds and whey into the cheesecloth. Gather together corners of the
cloth, give one or two twists, and tie with a kitchen twine.
Hang the cheesecloth bag over the faucet and let the cheese drain for 1 hour, or until it is
as thick as yogurt (this is channa). If the weather is warm, leave the cheesecloth bag in the
colander, set the colander on a plate to catch the drippings, and refrigerate until the cheese
has thickened. Unwrap the channa and use immediately, or cover and store in the
refrigerator for up to 4 days. Yields approximately 10 ounces.
Note: Save the whey for making your next batch of paneer, use it for cooking lentils or
pilafs, or add it to soups.
Paneer cheese: Snugly wrap cheesecloth around the channa to form a "cake." Place on a
cookie sheet, place another cookie sheet on top and add weights (for example, 2 or 3 large
cans of tomatoes, 2 or 3 bricks, a large pitcher of water). Let the cheese sit for 2 to 4 hours.
Use immediately, or cover and refrigerate for up to 5 days. Yields 8 ounces (1 cup).
------------------
Paneer And Potato Curry
Recipe By :

-------- ------------ --------------------------------
1 1 inch cube root ginger -- peeled and grated
4 large clov garlic -- crushed
8 ounces chopped fresh tomatoes
10 ounces potatoes -- cut into 2 inch
-- cubes
1 pound paneer or Cyprus halloumi cheese -- cut into 2 inch
-- cubes
2 green chillies -- whole
1 green chilli -- seeded and sliced
-- lengthways
Heat the oil over a medium heat and fry the onion, ginger and garlic until
the onions are caramel brown, 6-7 minutes. Stir frequently. Add the
ground coriander, cumin and turmeric. Stir and cook for 1 minute.
Add the tomatoes, stir and fry for 3-4 minutes, reduce the heat slightly
and continue to fry for a further 2-3 minutes.
Add the potatoes, salt (1tsp with paneer, 1/2tsp with halloumi as the
latter is salty) and 1 pint hot water. Bring to the boil, cover, reduce
the heat to low and cook for 10 minutes.
Add the paneer or halloumi and both types of green chillies. Re-cover and
cook for 10-15 minutes or until the potatoes are tender.
Add the garam masala and fresh coriander, cook for a minute or two and
remove from the heat. Serve with boiled Basmati rice or warmed pitta or
naan and a raita.
------------------
Paneer Bhurji
Recipe By :

-------- ------------ --------------------------------
250 gram Paneer -- (crumbled like bread
-- crumbs).
2 Onions -- (chopped finely)
1/2 teaspoon Garlic -- (crushed)
1/2 teaspoon Ginger -- (grated)
2 Green Chillies -- (slit lengthwise)
1 Tomato -- (chopped finely)
5 Cashews
1 Capsicum -- (slit into long
-- thine strips)
1/4 teaspoon Garam Masala
1/2 teaspoon Black Pepper Powder
1/2 teaspoon Turmeric
1/2 teaspoon Sugar
1/2 teaspoon Red Chilli Powder
Salt - to taste
1 teaspoon Lemon Juice
2 tablespoons Ghee
1/2 tablespoon Butter
3 tablespoons Milk
Heat ghee in a heavy saucepan. Fry the cashews, to a golden brown.

Drain, keep aside.
Fry green chillies. Drain, keep aside.
Fry the capsicum till tender. Drain, keep aside.
Now add ginger, garlic to the ghee and fry for 2-3 seconds.
Add onions and fry till pink.
Add tomatoes and fry further till mushy.
Add all the masala and milk and cook for 3-4 minutes.
Add butter, lemon juice, sugar and paneer. Mix well.
Take in a serving dish.
Garnish with fried cashews, chillies and capsicums.
Serve hot with naans, parathas, etc.
Making time : 20 minutes
Serves : 4
Shelf life : Best fresh
------------------
Paneer Braised With Creamy Spinach Sauce


-------- ------------ --------------------------------
8 ounces paneer -- (see recipe)
1 tablespoon + 2 tablespoons light vegetable oil
3 cups -- (packed) chopped
-- fresh spinch
1 1 1/2" piece fresh ginger -- , crushed
1 medium-size onion -- finely chopped
1 cup half-and-half
1 tablespoon salt
Using a sharp knife, cut paneer into 16 wedges or into large chunks. Place on a greased
baking dish. Brush with 1 teaspoon oil. Broil 4 inches away from heat source for 2 to 3
minutes per side, or until lightly browned. Cover and set aside. Steam spinach for 6
minutes. Place in a blender with the chiles, garlic and ginger; blend until smooth.
Heat remaining oil in a medium saucepan over medium-high heat. Add onion and turmeric
and saute until onion is lightly brown. Add tomato and cook until soft. Stir in spinach mixture
and the half-and-half. Bring to a boil, reduce heat, and simmer for 10 minutes. Add salt and
paneer. Mix gently and cook until heated through.
------------------
Paneer Casserole Bake
Recipe By :

-------- ------------ --------------------------------
200 gram Paneer -- (sliced into thin
-- horizontal slabs)
1 tablespoon Paneer -- (grated)
2 Potatoes -- (boiled, peeled and
-- thinly sliced
-- rounds)
1 large Capsicum -- (sliced into thin
-- strips)
1 1/2 cups Thick White Sauce
2 slices Bread -- (ground to crumbs)
2 Green Chillies -- (crushed)
1 Spring Onion -- (finely chopped)
1 teaspoon Black Pepper Powder
1/2 teaspoon Sugar
Salt - to taste
1 tablespoon Butter
***FOR THICK WHITE SAUCE***
2 tablespoons Plain flour
1 1/2 cups Milk
1 tablespoon Grated Cheese
Salt and Pepper
Method to prepare White Sauce:
Dry roast flour in a heavy pan.

Remove, keep aside to cool.
Mix cooled flour in milk till smooth and lumpless.
Heat milk in pan, add butter.
Add milk paste, cheese, salt and pepper. Stir continuously till it boils.
Boil till thick like sauce.
Use as required.
Method
Grease an oven proof casserole generously with butter.
Place a layer of potato slices to cover the bottom.
Sprinkle salt, pepper, sugar and 1/2 tablespoon white sauce.
Place over it a layer of paneer slabs. Season as for potato layer.
Repeat till all potato and paneer is used.
Sprinkle the capsicum and repeat seasoning.
Mix the spring onions and green chillies in the remaining sauce.
Pour over the capsicum to cover fully.
Sprinkle the bread crumbs evenly.
Bake in a preheated oven at 250o C for 20 minutes or till top layer is

golden brown.
Serve hot white chilli garlic sauce and toast.
Serves: 5
Shelf life: Few hours ahead of requirement.
------------------
Paneer Cheese

-------- ------------ --------------------------------
1 1/2 pints milk
1/2 teaspoon lemon juice -- (or)
1 cup yogurt
Heat milk and stir constantly to prevent a layer of cream from forming on the top. Remove
from heat when it boils and slowly add white vinegar and lemon juice or yogurt. This sours
the milk. Strain through a muslin cloth or a double layer of cheese cloth and squeeze out the
whey (liquid). Hang to drip dry for 2 - 3 hours (or overnight). Then lay out the cheese in a
rectangle in a tray and place a weight (the more the better, but at least 10 lbs) on it for 3/4
hour. Cut it into whatever shape you like.
------------------
Paneer Chunkies
Recipe By :

-------- ------------ --------------------------------
***TOSS TOGETHER***
1 cup paneer cubes -- (1/2"x1/2")
1/4 teaspoon garlic & ginger pastes
1/2 teaspoon lemon juice.
salt to taste
***MIX TO A PASTE***
3 tablespoons water
salt to taste
oil to deep fry
Marinate tossed paneer for 15 minutes.
Dip each cube in the batter.
Deep fry in hot oil till golden.

Serve hot with hot or cold soups.
------------------
Paneer Cooking Hints
Recipe By :

-------- ------------ --------------------------------
text only
Freshly made paneer is delicious and may be eaten immediately, without further preparation
or adornment. However, in most recipes, paneer must be cooked before it is added to the
other ingredients.
Broiling, which is discussed in the story, is the method I prefer because very little oil is used.
If you don't wish to broil the cheese, here are a few alternatives:
TOASTER OVEN: Grease a small baking tray with vegetable oil. Place paneer cubes on
the tray and brush with oil. Bake at 400F until golden brown, about 6 to 8 minutes. Remove
and use in any cooked paneer recipe.
For a quick paneer curry, place cooked cheese cubes on a heated serving platter and pour
your favorite curry sauce over them. Garnish with minced cilantro and serve.
CHARCOAL GRILL: Prepare a charcoal fire to the gray-ash stage. Gently blow away the
ash, leaving coals that glow cherry red. Cut paneer into 2-inch cubes. Brush skewers and
paneer cubes with vegetable oil. Thread evenly on skewers leaving 1/2-inch space any
cooked paneer recipe.
For, an exotic appetizer, sprinkle grilled paneer cubes with. lemon juice and ground cumin.
Place on a warmed platter and served immediately.
SAUTÉ: Heat 3 tablespoons oil in a heavy nonstick pan or wok over medium-high heat.
When oil is hot, add paneer cubes and sauté until light brown, turning once. Carefully
transfer to paper towels to drain. Tent with foil to keep warm until ready to use. Use in any
recipe calling for cooked paneer.
NOTE: A nonstick pan is essential; the paneer will break and crumble in any other pan.
DEEP FRY: Heat 6 tablespoons of vegetable or canola oil to 350F in a nonstick wok until hot
but not smoking. Gently add Paneer cubes. Do not crowd. Fry, turning occasionally, until
golden brown, about 5 minutes.
Remove with slotted spoon and drain on paper towels. Tent with foil to keep warm until
ready to use. Use in any recipe calling for cooked paneer.
From an article by Laxmi Hiremath in the San Francisco Chronicle, 9/1/93.
------------------
Paneer Cutlets
Recipe By :

-------- ------------ --------------------------------
250 gram panner -- (cottage cheese)
2 spring onions -- finely chopped with
(2 to 3)
-- tops
1 tablespoon finely minced green chillies
salt to taste
1 egg -- beaten
breadcrumbs
2 teaspoons finely chopped
oil for frying
mint leaves
Crumble paneer with hand or mash with a fork. Mix in chillies, coriander, mint, onions, chilli
powder and salt. Shape into flat round balls. Dip in egg, then in breadcrumbs. Let dry for 5-
10 minutes.
In hot oil, deep fry cutlets till golden brown on both sides. Serve with toast or in round bread
rolls, as for hamburgers, with tomato and onion slices.
------------------
Paneer Do Pyaza
Recipe By : Chefnet

-------- ------------ --------------------------------
1 kilogram cottage cheese -- (paneer), cut in 1"
-- cubes
500 gram onion -- cut in 1" cubes
200 gram green peppers -- cubed
100 gram tomatoes -- cubed
4 tablespoons oil
3 green cardamoms
1 teaspoon red pepper powder
3 teaspoons fresh coriander -- chopped
1. Heat the oil in a deep pan over medium-high heat. Add the cumin and cardamoms and
saute till they crackle.Add the turmeric and red pepper and saute for a minute.
2. Now add the Green peppers, onions and tomatoes and saute rapidly over high heat for
half a minute.
3. Add the paneer and saute for a minute, taking care not to break the pieces of cheese.
4. Cover the pan with a lid and let cook for 5 minutes in its own juices.
5. Uncover. Sprinkle salt and pepper and garam masala. Cook for a minute.
6. Finish with lemon juice and sprinkle coriander leaves on top.
------------------
Paneer For Sag Paneer
Recipe By : 'Curries without Worries," by Sudha Koul


-------- ------------ --------------------------------
1 1/2 gallons w milk
2 pounds plain -- whole milk yogurt
1 cup lemon juice.
1 Bring the milk to a good boil on high heat in a heavy 8-quart saucepan.
2. Mix the yogurt and lemon juice well. Pour into the boiling milk.
3. Stir at once, only once, gently and slowly. Shut off heat after a minute. The milk should
curdle. The water should separate from the milk solids and should be a light yellow color.
Cover and leave for half an hour.
4. Then, place a thin muslin-type material, such as a fine quality men's handkerchief, over a
large colander. Place the colander in a sink or over another 8-quart saucepan. Pour the
curdled mixture into the cloth so that all the liquid drains off through the colander, leaving the
cheese in the cloth. This should take a couple minutes.
5. Run cold water over the cheese for a minute. Allow all the liquid to drain off. Then tie up
the cheese in the cloth, very tightly, so that some more liquid is drained off. Hang the cheese
in the cloth for half an hour to drain off any remaining moisture.
6. Place the cheese in the bag on its side on a board so the knot is on the side. Place
another board on the cheese and a heavy weight on top to further squeeze out moisture.
Leave for 30 minutes.
7. Untie the cloth. Let the cheese cool if necessary. Cut in cubes. Notes: I assume the
recipe could be divided. And that lower fat cheese could be used, with some loss in richness
of flavor. She also translates paneer as cottage cheese. It might be worth trying the recipe
just substituting large curd cottage cheese.
------------------
Paneer Koftas
Recipe By :

-------- ------------ --------------------------------
1 cup fresh paneer crumbled
2 potatoes boiled & mashed fine
salt to taste
18 raisins finely chopped -- (18 to 20)
***FOR BATTER***
1 cup -- ¥
1 gram flour
1 tablespoon rice flour
salt to taste
1 tablespoon hot oil
oil to deep fry
Take ingredients of batter in a bowl.
Add water to make a smooth batter.
It should be thick enough to coat the back of a spoon.
Keep aside. Take paneer and potato in separate plates.
Add raisins to potato. Add cornflour to paneer.
Add 3/4 of every other ingredient to potato, and 1/4 to paneer.
Mix each filling well gently with hands.
Make 15 balls of each. Keep aside.
Flatten one potato ball in palm, place a paneer ball over it.
Now cover with the potato and reshape the ball.
Repeat for remaining mixtures.
Heat oil in a frying pan, dip each ball in the batter.
Lower into the hot oil, fry till golden brown.
Turn gently as required. Fry a few at a time.
Serve hot with tamarind chutney or tomato sauce.
To decorate, cut into halves in a plate and arrange.
This will show 3 layers, paneer, potato and crust.
Makes: 15 koftas
------------------
Paneer Makhanwala
Recipe By :

-------- ------------ --------------------------------
250 gram Paneer -- (cut into cubes of
-- 1" each)
1/2 tablespoon Grated Paneer or Cheese
8 Garlic Cloves -- (8 to 10)
1 Onion
1 1 inch piece Ginger
1 Bay Leaf
1 1 inch stick Cinnamon
2 Cloves
2 Cardamom
1 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
Salt - to taste
1/2 teaspoon Garam Masala
2 tablespoons Malai or Cream
1/2 tablespoon Coriander -- (chopped)
3 tablespoons Tomato Puree
1/4 teaspoon Sugar
1 teaspoon Kasoori Methi
Ghee to deep fry paneer
Deep fry paneer in hot ghee till light golden. Keep aside.
Grind the onions, ginger and garlic to a paste.
Heat 1/2 tablespoon of ghee (use the one in which paneer was fried) in a
heavy saucepan.
Add clove, bayleaf, cardamom and cinnamon. Fry for 3-4 seconds.
Add the paste and fry till golden.
Add the dry masala, sugar and tomato puree. Fry for 2 minutes.
Add 2 cups of water. Simmer on low flames for 7-8 minutes.
Add the malai, butter, methi, paneer pieces and cook for 2 minutes till
paneer softens.
Transfer to serving dish.
Garnish with chopped coriander and grated paneer.
Serve hot with parathas or naans.
Making time : 25 minutes
Serves : 4

------------------
Paneer Noorjehan (Tomato Cheese Curry)
Recipe By :

-------- ------------ --------------------------------
20 cashew nuts
4 medium ripe tomatoes
5 cloves
cinnamon stick -- (1/2 inch)
2 cups paneer -- (see recipe below),
-- 1 inch
Cubes
1 cup cream
1/4 cup butter
salt -- to taste
***PANEER***
1 liter half and half milk -- (non-homogenized)
1 cup yogurt
Puree the tomatoes and keep aside. Powder cashew nuts and keep aside.
Heat butter in a non-stick skillet on low heat and when hot add cashew nut powder.
Fry for a minute and then add cinnamon and cloves.
Next add tomato puree and tomato sauce. Add salt and cook for ten minutes (on low heat)
or until puree thickens. Now add chile powder and cream and cook for another five minutes
on medium heat. Now add paneer and coriander leaves. Stir and remove from heat.
Goes well with plain white rice, pulao, Nan and Puri.
Preparation time: 25 minutes Cooking Time: 20 minutes
Making Paneer:
Heat milk to a boil. Lower heat and add yogurt. Keep stirring on low heat until the milk looks
curdled and forms lumps. Remove from heat and put contents in a fine strainer or cheese
cloth. Let stand for a few minutes until water is drained.
------------------
Paneer Open Toasts
Recipe By :

-------- ------------ --------------------------------
200 gram cottage cheese -- (paneer) grated
3 carrots grated
2 onions grated
1/2 cup cabbage chopped fine
1/2 cup spinach chopped -- boiled, drained
pepper to taste
salt to taste
2 tablespoons cornflakes -- (cereal)
6 slices wheat or white bread
Heat butter, add onion, stir fry for a minute.
Add carrots, cabbage, spinach, salt , pepper, cornflour.
Stir well, keep aside.
Before serving:
Spread the mixture on each slice of bread.
Crush the cornflakes and sprinkle over the mixture.
Top with grated paneer liberally.
Bake in hot oven for 5 minutes before serving, or till tbe bread gets
crisp.
Cut into triangles and serve hot with ketchup.
Makes: 12 triangles
------------------
Paneer Pakora
Recipe By :

-------- ------------ --------------------------------
20 paneer pieces*
***SET 1***
1 cup besan -- (chick pea flour)
1/2 cup yogurt
1 pinch baking powder
1/2 teaspoon mint leave paste
salt -- to taste
oil -- to deep fry
* (1" wide, 1/4" thick, 2" long)
In a bowl, mix all the ingredients of set 1. The batter is ready.
Heat oil in a skillet on medium and when oil is hot, dip each paneer piece in the above batter
such that it coats both sides well and then drop it in oil. Do similarly for other pieces too.
Cook on medium-low heat evenly on both sides until light golden brown.
Goes well with pudina (mint) chutney.
(Recipe for pudina chutney: two fistfuls of mint leaves, 2 tbsp. of fresh pomegranate seeds,
two green chile, 1/4 tsp. of sugar.
Make into a smooth paste everything except pomegranate seeds and add the seeds after
removing from the blender. Mix well and serve chilled).
Makes 20.
------------------
Paneer Parathas
Recipe By :

-------- ------------ --------------------------------
1 recipe paratha dough -- (refer introduction)
1 cup paneer crumbs
salt to taste
2 tablespoons ghee
ghee or oil to shallow fry
Roll dough to a large square.
Spread some ghee all over.
Fold in half. Spread ghee.
Fold in quarter. Spread ghee.
Roll again to full size. Repeat above procedure.
Roll into a tight swissroll. Refrigerate for 15 minutes.
Break off lumps and use as regular paratha dough.
Mix all filling ingredients.
Take a lump of dough.
Roll halfway. Spread some filling.
Make a tight swissroll. Twist to a spiral.
Press roll to full size.
Shallow fry.
Serve hot with any gravy vegetable.
Making time: 1 hour
Makes: 6-7 parathas

------------------
Paneer Patties In Orange Perfumed Cream Sauce (Ras Malai)


-------- ------------ --------------------------------
2 cups water
1 quart half-and-half
1 tablespoon grated orange zest
8 ounces paneer -- see recipe
2 tablespoons chopped unsalted pistachios
2 3" pieces gold or silver leaf -- (varak) *, optional
This version of a popular Indian restaurant dessert sports a California touch - grated orange
peel. You may add cardamom, saffron or rose essence if you prefer a classic Indian flavor.
Combine water and 1/4 cups sugar in a medium saucepan; bring to a boil, stirring constantly,
until sugar dissolves. Reduce heat and simmer for 12 minutes.
Combine the remaining 1 tablespoon sugar, the half-and-half and orange zest in a heavy
saucepan. Bring to a boil, reduce heat and simmer until sauce is reduced by one third, about
30 minutes. Remove from heat and let cool.
Meanwhile, mix together flour and paneer; knead until fluffy and thoroughly mixed, Form
mixture into walnut-size balls and flatten into 1/4-inch thick patties.
Working in batches, poach patties in simmering sugar syrup until they are firm, 1 to 2
minutes. Turn gently and cook 1 minute longer.
Using a slotted spoon, transfer patties to a serving bowl. Pour in the cream sauce and
remaining sugar syrup. Cover and refrigerate for 6 to 8 hours, or until well chilled, (May be
made up to 4 days ahead).
Just before serving, sprinkle with chopped pistachios and, decorate with gold leaf, if desired.
* Note: Gold and silver leaf is available at Indian markets and specially food stores.
------------------
Paneer Pinwheels
Recipe By :

-------- ------------ --------------------------------
1 cup Paneer -- ( grated or mashed)
1/2 loaf Fresh Bread -- (large sized pieces)
5 Green Chillies -- (finely chopped)
1 1 inch piece Ginger -- (grated)
Salt - to taste
1 Carrot -- (grated)
1 tablespoon Butter
Trim the edges of all bread slices.
Dry grind edges to crumbs in a mixie.
Lightly mix together paneer, chilli, ginger, salt and carrot.
Press each slice thin with a rolling pin.
Spread some paneer filling over the slice. Roll tightly.
Secure with a toothpick if required. Repeat for all slices.
Tightly rolls in a wet muslin cloth.
Refrigerate for 30 minutes.
Remove, brush with butter and roll in the crumbs.
Grill till golden, turning once if required. (Keep the oven preheated and
bake at 300o C.)
Or deep fry if desired, instead of baking.
Cut into 1" thick wheels.
Serve hot with sauce and cola.
Making time: 30 minutes (excluding refrigerating time)
Serves: 6
Shelf life: Prepare ungrilled rolls, refrigerate few hours if required.
------------------
Paneer Pulao - Paneer Basmati Pilaf
Recipe By : Laxmi Hiremath from the San Francisco Chronicle, 9/1/93


-------- ------------ --------------------------------
2 cups basmati rice
1 cup diagonally sliced carrots
1 cup chopped red or green bell
- pepper
2 tablespoons cashew halves
2 bay leaves
8 whole cloves
3 cups water
3/4 cup canned tomato sauce
2 teaspoons salt
In the traditional version of this dish, the rice, paneer and vegetables all cook together. I like
the vegetables to remain crunchy, however, so I cook them separately, then stir them into
the rice toward the end of its cooking time. Serve this subtle pilaf with spicy stews.
Wash rice thoroughly. Place in a bowl, cover with water and let soak 15 minutes. Drain.
Cut paneer into cubes. Brush with 1/2 tablespoon of the oil and broil 2 minutes per side. Set
aside.
Heat remaining oil in a Dutch oven over medium high heat. Add cauliflower, carrots and
peppers. Stir-fry for 5 minutes, or until edges of peppers start to brown. Remove with slotted
spoon and set aside.
Reduce heat to medium. Add cashews and fry until light golden; remove and set aside. Add
raisins and fry until plump; remove.
Add whole spices to the pan. Stir and cook 1 minute. Add rice, increase heat to medium-
high, and stir fry until rice is well coated with oil and begins to glisten, about 5 minutes. Add
water, tomato sauce and salt. Bring to a boil, then reduce heat to low, cover, and simmer
for 12 minutes. Uncover and gently stir in vegetables and paneer.
Cover and cook 5 minutes longer. Remove from heat and let stand, covered, for 10 minutes.
Fluff rice gently with a fork and transfer to a serving dish. Garnish with fried raisins and
cashews.
------------------
Paneer Shaslik With Oriental Sauce
Recipe By :

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250 gram paneer
4 onions
4 tomatoes
4 capsicums
12 mushrooms -- boiled
oil for frying
50 milliliters oil
salt to taste
1 teaspoon pepper powder
***FOR THE ORIENTAL SAUCE***
1 tablespoon oil
2 onions -- sliced
1/2 cup coconut powder
salt to taste
CUT paneer, onions, tomatoes and capsicums into 2.5 cm cubes. Mix all the marinade
ingredients and apply to the chopped vegetables. Keep aside for 30 minutes. Arrange the
vegetables and paneer cubes on the shaslik stick.
To prepare the Oriental sauce: Heat oil in a pan. Add onion and sauté well. Add curry
leaves and green chiles. Fry for two minutes and finally add coconut powder, salt and a
pinch of turmeric powder. Add a little water and cook well. Remove from heat. When cool,
strain the mixture and simmer until it reaches sauce consistency. Check seasoning.
Keep the sauce aside.
Grill the paneer shaslik until golden brown. Serve hot on a hot sizzler tawa with the Oriental
sauce poured over, with accompaniments like saffron rice, Chinese spring roll and sautéed
mushrooms.
------------------
NOTES : Assorted vegetables topped with a pungent coconut based sauce

Paneer Stuffed Aubergines (Brinjals)
Recipe By :

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5 long firm aubergines -- (preferably (5 to 6)
-- seedless)
1 cup crumbled fresh paneer
1 tablespoon paneer grated
salt to taste
1 tablespoon melted butter
Make lengthwise slits in the aubergines.
Place in boiling salted water for 5-7 minutes.
Drain and pat dry with a kitchen towel.
Mix all other ingredients except butter.
Stuff mixture well into brinjals.
If necessary tie with a string to keep intact.
Melt butter and brush over all brinjals.
Arrange in a shallow casserole, side by side.
Before serving, grill in a hot oven, till skins sizzle well.
Remove and unstring if tied.
Garnish with a tablespoon of grated paneer.
Serve hot with naan or rice.
Makes: 5-6 servings
Shelflife: Make few hours ahead and grill when required.

------------------
Paneer Tamatari (Cottage Cheese In Tomato Gravy)
Recipe By :

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250 gram paneer -- cut in 1" cubes
1 tablespoon sugar
2 cups roughly chopped canned tomatoes with
-- juice
2 chopped green chiles
1/3 cup chopped coriander
1/2 cup cream
2 tablespoons oil
salt -- to taste
1/2 teaspoon roasted cumin powder -- for garnish
1 tablespoon chopped coriander leaves -- for garnish
1 tablespoon cream -- for garnish
Cook the tomatoes with sugar, red chile powder, cardamom powder, cinnamon for about 5
minutes. Cool, remove cinnamon and blend until smooth.
Heat oil and cook the tomato puree for a few minutes with ginger, green chiles, lemon and
coriander. Add salt and then add the paneer cubes.
Reduce the heat, add the cream and stir. Taste and adjust seasoning. Garnish with a swirl
of cream, roasted cumin powder and coriander leaves.
------------------
Panna Ki Pasand
Recipe By :

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2 cups shelled green peas -- boiled and crushed
1 teaspoon green chilliginger paste
salt to taste
3 cups wheat flour -- (approx)
a little water
1 cup chopped coriander leaves
oil to fry
Mix all the ingredients into a sticky dough. Pat the dough, using oiled fingers, on a greased
warm tava. Dribble 2 tbsp oil around, cover and cook on a slow fire. When you get a sizzling
sound, turn it over and cook on the other side. Dribble some more oil if necessary. Serve
hot. You can use a plastic sheet to pat on the dough before transferring it onto a hot tava.
------------------
Pao Bhaji
Recipe By :

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500 gram boiled potatoes -- peeled and diced
1 cup small cooked mixed vegetables -
(carrots -- beans, peas,
-- cauliflower)
1/2 cup ghee
4 green chiles -- slit and chopped
1/2 inch ginger -- sliced finely
salt -- to taste
1 bunch fresh coriander leaves -- chopped
lemon wedges -- for garnish
4 pao buns -- halved
Heat ghee in a pan. Reserve 3 tsp chopped onions for garnish and fry the remaining until
light brown. Add green chiles, ginger and tomatoes and sauté over medium heat for 2-3
minutes. Reduce heat, then add the red chile powder, mixed vegetables and potatoes.
With a metal spatula, simultaneously mash and stir for 5 minutes. While stirring, keep
sprinkling the ginger garlic paste, dissolved in 6 tablespoons water. Add salt and two thirds
of butter. Increase the heat and stir well.
Sprinkle garam masala, coriander leaves, lemon juice and remove from heat.
Garnish with remaining chopped onions.
Apply the remaining butter on the bun-halves, place them on a pre-heated frying pan. Fry
until golden brown on both sides. Serve with the bhaji and a lemon wedge.
------------------
Papadums (Potato And Others)
Recipe By :
*Indian

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250 gram potatoes
salt
oil
By: Classic 1000 Indian Recipes
Cook the potatoes in their skins until tender then peel and mash them thoroughly. Stir in the
spices and divide into 14 equal portions. Smear 1 large and 1 small plastic bag with oil and
place the large one on the work surface. Roll 1 portion of potato into a ball, place on the
plastic, cover with the other bag and roll it into a 10 cm circle. Remove the small bag, smear
it again with oil and continue to roll out all the papadums. Leave exposed to the air for 1 day
to dry out. Place the papadums on greased baking trays and place in the oven about 30 cm
above the pilot light. Leave for 3 days to dry out, turning them every day. When dried, store
in an airtight container. Just before serving, heat the oil in a deep frying pan over a medium-
low heat. Gently slip a papadum into the hot oil and fry for a few seconds until lightly
browned on both sides. Serve hot or at room temperature. Do not fry in advance otherwise
the papadums will go soft.
VARIATIONS: Sago Papadums (Makes 25) Boil 900 ml water in a pan, stir in 100 g sago and
1/2 teaspoon salt, lower heat and simmer for 15 minutes, stirring constantly, until the mixture
thickens. Drop tablespoonfuls of the mixture a greased plastic sheet and spread it into
circles. Leave in a warm place to dry completely then store in an airtight container. Deep fry
as Potato Papadum.
Spiced Lentil Papadums (Makes 8) Place 25 g ground split black beans, 15 coarsely ground
black peppercorns, 1/4 teaspoon chilli powder, a little salt and 100 ml water in a pan and
cook over medium heat for 3 minutes until the water has been absorbed, stirring
continuously. Leave to cool slightly then shape into 8 equal portions. Roll, dry and fry as
Potato Papadums or grill for a few seconds. Serve immediately.
Rice Papadums (Makes 10) Combine 25 g ground long grain rice, large pinch of salt and 100
ml water in a pan over a medium heat and cook for 1 minute until all the water has been
absorbed. Leave to cool slightly then shape into 10 equal portions. Roll, dry and fry as
Potato Papadums.
Spiced Rice Papadums (Makes 20) Put 225 g rice flour, 600 ml water, 1/2 teaspoon salt,
pinch ground cumin and 1/2 teaspoon bicarbonate of soda into a bowl and whisk thoroughly
to a smooth batter. Transfer to a pan and bring to the boil over a medium heat. Lower the
heat and continue cooking. Remove 1 tablespoon of the mixture and spread it over a
greased metal plate then place the plate on top of the pan as a lid. The mixture will soon firm
up into a disc. Remove the disc and place it on a greased plastic sheet to dry out. Continue
in the same way to make the papadums. Store in an airtight container. Deep-fry as Potato
Papadums.
Tapioca Papadums (Makes 22) Place 50 g tapioca, large pinch of salt, 500 ml water and a
few drops of food colour (optional) if using, into a pan over a medium heat and stir
continuously until all the water has been absorbed and the mixture leaves the edges of the
pan. Remove from the heat. Drop spoonfuls of the tapioca on to a greased baking sheet;
they will spread thinly into 7 cm circles. If they do not, the tapioca is over-cooked. Add an
extra 100 ml water and boil it again. Leave the papadums to dry for 1 day. Turn them over
and leave to dry again. Just before serving, heat the oil in a deep frying pan over a medium
heat. Gently slip a papadum into the hot oil and it will treble in size. Fry it for a few seconds
until lightly browned on both sides. Serve hot or at room temperature.
------------------
Papadums (Using)
Recipe By :
*Indian

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6 papadum
veg oil for deep frying
(optional)
Called papadum in South India and papar in the North, these thin wafers (generally made out
of dal but occasionally out of potatoes and sago as well) are served at most vegetatian
meals. Southerners often crush them toward the end of the meal and then mix them with
rice, yogurt, and pickles for a simple finale. North Indians prefer to nibble them along with
their meal, dipping them now and then into the yogurt for a variation. Both Northerners and
Southerners have developed the habit of serving papadum as a convenient cocktail snack.
Although members of my grandmother`s generation did, now and then, make their own
papadum- I rember thousands of yellow discs drying on cots set out in a sunny courtyard-
very few people make them at home anymore. Almost all grocery stores carry them, nicely
rolled out and dried. All that then remains to be done is to cook them. The quickest- and
most traditional- way of cooking papadum is to deep fry them. This takes just a few seconds
and allows the papadum to expand to their maximum size and turn quite light and airy.
Papadum may also be toasted, either in a toaster oven or over an open flame. They are less
caloric this way but they do not expand quite as much. Papadum may be bought plain,
flavored with garlic, dotted with black pepper or dotted with red pepper.
Frying method: Break each papadum into two pieces. Set the oil to heat in a wok or skillet
over a medium flame. When hot, drop in a papadum half. Within seconds, it will expand. ( If
it browns at all, the oil is too hot. It should remain a pale yellow color.) Turn the papadum
over and cook the second side for a few seconds. Remove with a slotted spoon and drain on
paper towels.Do all the papadum this way. If you wish to toast over an open flame, do not
break the papadum in half. Turn the flame to low. Hold a papadum with a pair of tongs
about half an inch above the flame. As one part of the papadum bubbles and turns lighter in
color, put another part of the papadum over the flame. Keep doing this until the entire
papadum is toasted.
from Madhur Jaffrey`s World of the East Vegetarian Cooking
------------------
Papaya Chutney
Recipe By :
Categories : Chutney Condiments
*Indian

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1 small raw papaya peeled and coarsely grated
4 green chiles slit -- up to 5
2 pinches asafetida
1 teaspoon sugar
1 teaspoon oil
salt to taste
Heat oil, add seeds, asafetida, allow to splutter. Add green chiles, stir, add papaya. Add all
other ingredients, mix well, remove from fire. Cool, serve with papdi.
Western India
------------------
Papdi
Recipe By :

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2 cups flour
1 tablespoon oil
salt to taste
oil to deep fry
Mix all ingredients, add water little by little to make very soft dough. Take a fistful of dough,
place on a greased polyethylene sheet. With base of palm drag the dough in a straight line,
from start. For support hold the dough at starting point with other hand. This will for a strip
of the lump of dough.
A little practice will make this technique very easy. Heat oil in a wide heavy pan.
Make 3-4 such strips, put in hot oil.
Fry on medium till crisp but not browned. Drain and cool to crisp further.
Serve cool with papaya chutney, green chutney and tea. A good breakfast change.
Western India
------------------

Paper Dosa
Recipe By :

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1 1/4 liters dosa batter
oil
POUR about 300 ml dosa batter (on as wide a surface as possible), on a pre-heated,
greased dosa plate in an oval shape. Allow it to cook on low heat for one-and-a-half
minutes. Scrape the upper layer to get a thin and crisp dosa. Roll it up. Similarly prepare
three more dosas. Serve immediately with coconut chutney and sambar.
------------------
Papita Lassi (Papaya Lassi)
Recipe By : Rotis and Naans of India by Purobi Babbar


-------- ------------ --------------------------------
1 cup ripe papaya -- diced & mashed well
1 cup plain yogurt
2 cups chilled water
1 tablespoon salt
1/2 teaspoon pepper
few sprigs mint
ice cubes
Beat or blend yogurt, then add water and beat or blend again. Add mashed papaya with all
the seasonings. Beat or blend again. Pour in individual glasses. Garnish with mint and
serve cold.
If you want to make sweet papaya lassi, then omit salt, lime juice and pepper. Add 2 tbsp.
sugar instead and flavor with rose water.
MAKES: 6 glasses
SOURCE: Rotis and Naans of India by Purobi Babbar, published in Bombay

------------------
Pappadam - Urad Dal With Pepper
Recipe By :
*Indian

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1 kilogram urad dal flour
100 gram salt
50 grams ground black or white
pepper
1/2 teaspoon hing
500 gram water
Sharon Raghavachary
To make Pappadam from scratch is not easy. I would suggest you buy them ready made
from an Indian store and then either zap them in the Microwave or fry them in oil or just plan
roast them over a low flame on the stove. BUT for those adventurous souls here it is! This is
a recipe from my mother's (Pushpaben Bhailalbhai Brahmbhatt) cook book 'Annapurna no
Swadist Thal'. This is a Gujarati book published in India. It means 'Annapurna's tasty thali'.
Urad Dal Papadam with Pepper
1 Kilo Urad Dal flour 100 grams salt 50 grams ground black or white pepper 1/2 tsp Hing 500
grams water
Method
Mix the Hing and pepper with the Urad Dal flour. Lightly roast the salt. Boil 500 grams water
with the salt. Let it cool to room temperature. Pour this water, a little at a time, in the Urad
Dal Flour mixture and make a very stiff (hard) dough. (Dough maker may be used.) Put his
dough in a big Mortar and Pestle (told you, it is not easy!). Pound the Pestle on the dough in
the Mortar until it has elastic like consistency. Test it by rolling out a small piece. Divide the
dough into 6 parts. Roll them out on a board and cut it into 1 inch pieces. Then put all the
pieces in a bowl and cover the bowl. Taking one piece at a time, roll them out on an
aluminium rolling board. Put them in direct sunlight to dry. Once they are dry and crispy,
store them in an air tight container. To serve them, Zap them in a microwave, or fry them in
oil or roast them on a low flame!
------------------

Pappu Chaaru (Vegetable And Lentil Soup-Like Dish)

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2 1/2 cups water
***SET 1***
2 medium onions
2 long green chiles
3 medium tomatoes
4 French beans
2 drumsticks
1 carrot
6 okra -- (ladies' fingers)
3 teaspoons tamarind extract
15 curry leaves
salt -- to taste
5 cups water
***SET 2***
1/2 teaspoon cumin
5 cloves garlic
Wash the dal and boil in water until thoroughly cooked. Remove from heat, let cool and
make into a paste in a grinder. Keep aside.
Meanwhile chop all the vegetables into bite sized pieces except the drumstick which is cut
into 2.5 inch pieces. In a pot mix the vegetables, the above paste and the remaining
ingredients in set 1 and bring to a boil on high heat. Reduce the heat to medium and let cook
until the vegetables are cooked. Remove from heat and keep aside.
In a deep skillet heat butter on low heat and add mustard seeds and cumin. When the
mustard seeds start to pop add fenugreek seeds and slightly crushed garlic cloves. When
the garlic starts to turn light brown add contents from pot. Raise the heat to high and bring to
a boil.
Serve hot.
This dish goes very well with Uthappam, Plain White Rice, Idli and Dosa.
Preparation time: 60 minutes Cooking Time: 45 minutes

------------------
Par-Cooked Balti Meat
Recipe By : Lowe & Davidson's 100 BEST

Categories : Balti Meat
*Indian

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2 pounds boned lamb -- cut into 1-inch
2 onions -- chopped
2 small tomatoes -- chopped
5 teaspoons Balti spice mix
1/2 green pepper -- seeded and
1 1 inch cube fresh ginger -- peeled
Preheat the oven to 400F. Fry the onions in the oil in a flameproof casserole until
translucent. Add all other ingredients except the meat, and 1/2 pint water. Bring to a boil:
add the meat.
Put the casserole in the oven and braise the meat for 45 minutes, checking every 10 minutes
to give it a stir and make sure there's enough water. When the meat is tender on the outside
but still a little pink inside, take it out with a slotted spoon. Let the contents of the casserole
cool a little. Then empty the contents into a blender or food processor and liquefy. This
becomes your basic Balti sauce, and should be the consistency of thick soup.
The meat is now ready for its final cooking in the Balti.
------------------
Paradise Passion
Recipe By :

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30 milliliters pomegranate juice
10 milliliters orange squash
80 milliliters pineapple juice
a dash fresh lime juice
20 milliliters soda
ice cubes
***TO GARNISH***
1 slice sweet lime
1 cherry
PUT six to seven ice cubes in a zombie glass. Put pomegranate juice into
it, followed by orange squash. Then add pineapple juice. Top it with
soda. Serve garnished with sweet lime slice and cherry.
------------------
Parantha (Whole Wheat Flakey Pancake)
Recipe By : Chefnet

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500 gram whole wheat flour -- (2 1/2 cups)
200 gram dhee -- (pure butter) (1
-- cup), for basting
25 milliliters vegetable oil -- (5 tsp)
salt -- to taste
1. Sieve the flour and salt into a bowl. Add water gradually, and knead.
2. Incorporate 2 tbs of melted ghee and knead to a smooth dough.
3. Divide into 5 equal portions, make into balls, and dust with flour. Keep aside for 10
minutes.
4. Flatten the ball of dough and roll out. Apply a little ghee to the surface and fold over.
Apply a little oil to the folded surface and fold over again. Roll out the triangle with a rolling
pin.
5. Heat a tawa/ griddle and apply a little ghee to the surface. Place the parantha on the
tawa and cook for a few minutes. Coat with a little ghee and turn over and cook on the other
side.
TO SERVE
Remove and serve immediately.

NOTE:
While making the dough, 4 tbs of chopped mint(pudina) or a mixture of chopped mint and
fenugreek(methi) may be added to the dough to make pudina paranthas or methi/pudina
paranthas.
------------------
Paratha
Recipe By :

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ghee
water
Make chappati dough. Divide into 6 parts and make balls. Flatten and roll each.
Spread ghee over them and fold. Roll again.
Heat the paratha on a griddle like you would a chappati, but spread some ghee over the top
side. Turn and spread ghee on the other side. Fry until the bottom is crisp and golden, then
turn and fry the remaining side.
Repeat with all six.
Serve at once, since they lose crispness if stored.
------------------
Paratha (Fried Whole Wheat Bread)


-------- ------------ --------------------------------
1 cup whole-wheat flour
6 tablespoons ghee
1/4 cup cold water -- (up to 3/4 cup)
In a bowl, combine the flour and 1 tablespoon of the ghee. With your fingertips rub the flour
and fat together until they look like flakes of coarse meal. Pour 1/4 cup of water over the
mixture all at once, knead together vigorously and gather the dough into a compact ball. If
the dough crumbles, add up to 1/2 cup more water, a tablespoon 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 heel of your hand. Repeat for 7 or 8 minutes,
or until the dough is smooth and elastic. Again gather it into a ball, place it in a bowl, and
drape a kitchen towel over the top. Let the dough rest for at least 30 minutes before rolling it.
To shape each paratha, break off about one fourth of the dough and shape it into a ball. On
a lightly floured surface, roll the ball into a round about 7 inches in diameter. With your
fingers, brush the top of the round with a teaspoon of the remaining ghee. Fold the round in
half, brush the top with 1/2 teaspoon of ghee, and fold it in half again to make a four-layered
quarter circle. With the rolling pin, press the layers together and flatten the paratha
somewhat, leaving it roughly triangular or shaping it into a circle again. Repeating the entire
process, roll and shape the other three parathas in a similar fashion (The parathas may be
covered with a dampened kitchen towel and kept at room temperature for 3 or 4 hours before
they are fried.)
Heat an ungreased 10- to 12-inch skillet with a nonstick finish or a well-seasoned cast-iron
skillet or griddle until it is so hot a drop of water flicked into it splutters instantly. Place one of
the parathas in the pan and, moving it about constantly with your fingers, cook until the top is
slightly flecked with brown. With a wide metal spatula, turn the paratha over and spread
about a teaspoon of the glee over its top. Cook for 2 minutes, then turn it again, spread with
another teaspoon of ghee, and cook for 1 minute longer. Transfer the paratha to a heated
plate and drape a piece of foil over it to keep it warm while you fry the remaining parathas.
(When you have mastered the technique, you will find you can fry 2, 3 or even 4 parathas at
a time, depending on the size of your skillet or griddle.)
Serve the parathas warm with a meal. They are traditionally accompanied by plain
unflavored yoghurt or any rayta. Parathas may be cooked ahead and reheated in an
ungreased skillet for a minute or so on each side.
------------------
Parippu

*Indian

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1 cup moong dal
1 teaspoon cumin seeds -- crushed
1 clove garlic -- (crushed), optional
1/2 cup coconut, dried -- optional
few curry leaves
salt -- to taste
Dry roast the moong dal on medium heat for ten minutes. Cook it with sufficient water and
turmeric. Grind the coconut with a little water and cumin seeds. Add to the boiling dal along
with the curry leaves and salt.
------------------
Parsi Fried Rice
Recipe By :

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1 tablespoon sugar
3 black cardamoms
5 cloves
2 sticks cinnamon
100 grams vanaspathi
500 milliliters water -- (3 1/3 cups)
salt -- to taste
Brown sugar in cooker body. Add whole spices, sliced onions, vanaspati. Fry onions until
golden brown. Add rice and fry for a few minutes. Add water and salt. Close lid and simmer
until rice is cooked.
------------------
Paruppu Vadai (Mixed Pulse Fried Snack)

-------- ------------ --------------------------------
3 cups Bengal gram dal (chana dal)
1 cup toor dal
2 tablespoons ghee
oil -- for frying
4 red chiles
15 green chiles
salt -- to taste
Clean, wash and soak dals together for 3 hours. Drain water completely.
Grind red and green chiles, curry leaves, asafetida, salt, and a spoonful of dals together to a
fine paste. Add rest of dals and grind coarsely. Do not add any water.
Add ghee and grated coconut and mix well. Take a spoonful of batter on a clean
polyethylene sheet and pat into 2-inch Vadais (patties). Make 4 to 5 Vadais at a time. Heat
oil and deep fry Vadais until crisp. Drain and serve hot with Chutney or Raita.
Makes 45.
For Masala Paruppu Vadai (Fried Snack With Pulses and Onions) -
Make a batter as above. Omit grated coconut. instead add 3 onions (peeled and chopped
fine) and 2 tablespoons coriander leaves (chopped fine) to the batter just before frying and
mix well.
------------------
Pasanda Badam Curry
Recipe By :

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2 pounds boned leg of lamb
-- chopped
-- chopped, up to 6
2 fresh green chillies -- seeded and coarsely
-- chopped
4 tablespoons natural yoghurt
3 medium sized onions -- finely sliced
8 floz warm water
5 floz single cream
1 ounce ground almonds
2 tablespoons rosewater
Beat the meat with a meat mallet to flatten it to 1/4 inch thickness, then
cut into thin slices (about 1 1/2 inches long and 1/2 inch wide).
Put the ginger, garlic, green chillies and yoghurt into an electric
liquidizer or food processor and blend until smooth.
Melt the ghee or butter over medium heat and fry the onions until they are
lightly browned, 6-8 minutes.
Add the turmeric, cumin, coriander, nutmeg and chilli powder. Adjust heat
to low, stir and fry for 2-3 minutes.
Add the meat and fry it over high heat for 3-4 minutes or until it changes
colour.
Add about 2tbsp of the liquidized ingredients and cook for 1-2 minutes
stirring frequently. Repeat this process until all the yoghurt mixture is
used up.
Now fry the meat over medium heat for 4-5 minutes, stirring frequently.
When the fat begins to seep through the thick spice paste and floats on
the surface, add the water, bring to the boil, cover the pan and simmer
until the meat is tender - about 60 minutes - stirring occasionally.
Add the salt, cream and ground almonds and let it simmer without the lid
for 5-6 minutes.
Stir in the garam masala and rosewater and remove from heat. Put the
pasanda into a serving dish and sprinkle paprika on top.
------------------
Pasanda Kabob
Recipe By :

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500 gram boneless lamb fillet
3 1/4 tablespoons ginger-garlic paste
3 1/4 tablespoons raw papaya
ground to a paste
salt to taste
100 gram butter
2 teaspoons white pepper powder
3 bread slices.
Cut lamb into 2.5 cm. to four cm. wide pieces and beat until well flattened with a meat
mallet (steak hammer). Mix half of the ginger-garlic paste, papaya paste and salt. Apply it to
the lamb pieces and marinate the lamb for about an hour.
Melt butter in a frying pan, add the remaining ginger-garlic paste and garam masala powder.
Fry until well browned. Add the marinated lamb pieces, fry well and cook until done. Add
cream and white pepper powder, and cook until almost dry.
Cut the bread slices into strips and toast until done.
Garnish the kabobs with toasted bread fingers.
------------------
Pasta Alla Porrie E Finocchi
Recipe By :

-------- ------------ --------------------------------
150 gram sev -- pasta (fusilli,
penne, etc.)
butter
100 gram leek paste
150 milliliter fresh cream
25 grams tomato -- blanched and peeled
1 teaspoon sherry
5 grams fennel leaves -- chopped
5 grams Parmesan cheese
COOK the pasta in plenty of water, drain and keep aside. Heat butter in a pan. Add garlic
paste and leek paste. Sauté for a while, add the cream and blanched tomato and cook until
done. Add salt, pepper, sherry and fennel. Garnish with Parmesan cheese.
------------------
NOTES : (Pasta with cream sauce)
Pathela Eguru
Recipe By :

-------- ------------ --------------------------------
4 large crabs
2 bay leaves
salt to taste
***THE MASALA***
6 tablespoons oil
30 grams coconut paste
4 teaspoons poppy seed paste
salt to taste
***TO GARNISH***
2 tablespoons oil
24 curry leaves
100 grams crab -- cooked and shelled
CLEAN the crabs carefully, removing the grit from the shell and pat dry. Put in a large pot,
add the remaining ingredients and enough water and bring to a boil. Cook for six to seven
minutes.
Heat oil in a kadai. Add onions and stir-fry until brown. Add the ginger paste and garlic
paste. Stir-fry until the onions turn golden. Dissolve coriander powder and chile powder in
60 ml water. Add to the pan and stir-fry until almost dry. Add the coconut paste and poppy
seed paste. Stir-fry for four minutes. Add tamarind pulp and salt. Stir and add the cooked
crab. Stir and add 120 ml water and stir-fry until the crabs are well coated with the masala.
Remove and adjust the seasoning.
To prepare the garnish, heat oil in a frying pan, add mustard seeds. When they crackle, add
curry leaves. Stir for a minute. Add the crab meat and toss for a minute.
To serve: Remove to a serving bowl, and add the garnish. Serve as a starter.
------------------
NOTES : Andhra cuisine is not all Nizami. A piquant crab curry
Patra Bhajia
Recipe By :

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18 large patra leaves -- (colocasia leaves)
1/2 cup tamarind extract -- (juice)
1 cup flour
3 pinches asafetida
1 teaspoon crushed cumin seeds
3 teaspoons powdered sugar
1 tablespoon oil
salt to taste
***FOR SEASONING***
1 tablespoon oil
1 t bp coriander leaves finely chopped
1 tablespoon coconut grated fine
Clean, wash and wipe leaves. Cut thick veins with a pair of scissors. Roll lightly with a
rolling pin. Keep aside. Mix all ingredients (not those for seasoning) The mixture should be
a thick paste. Place a leaf backside up on a flat work surface. Take a little paste and apply
thinly all over leaf surface. Place another leaf over it. Repeat.
Get a set of 3-4 layered leaves, top layer being that of paste. Fold in the edges and roll the
leaves, starting with their base towards tip. Make the roll tight and seal sides with some
paste. Place in the perforated vessel of a double boiler or steam cooker. Repeat for all the
leaves and paste. Steam in the cooker for 30-40 minutes till cooked. Cool, and remove. Cut
into 1/2" thick slices.
When cooled well, season as follows. Heat oil, add seeds, allow to splutter. Add sesame,
coriander, and coconut. Check and adjust, salt, chile and sugar as desired. Mix well, serve
hot or cold.
Shelf life: Seasoned 1 day. Deep Fried 2-3 days
Note: The patras may also be deep fried if desired.
------------------
Pau Bhaji (Indian Style Vegetables With Bread)
Recipe By :

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5 medium potatoes - boiled -- skinned and mashed
3 medium carrots - boiled -- skinned and mashed
1 1/2 cups sweetcorn - boiled -- partially mashed
1 1/2 cups peas - boiled -- partially mashed
2 medium aubergines - boiled -- skinned and mashed
1 1/2 cups cabbage - boiled -- mashed
1 1/2 cans chopped tomatoes
(or use fresh to make this quantity)
4 green chilles -- (to 5) *
2 cloves -- optional (to 3)
3 cloves garlic -- (to 4), finely
-- chopped
1 1/2 cups finely chopped onions -- optional
salt -- to taste
1/4 cup lemon juice
finely chopped coriander -- to garnish
5 teaspoons dhana jeera -- (cumin-coriander)
-- powder
1 teaspoon sugar
1 dried red chillies -- (to 2), optional
1 loaf soft bread or sliced buns -- (white or brown)
butter to fry bread in
3 tablespoons oil
2 teaspoons jeera -- (cumin) seeds
Pau Bhaji is very commonly found being sold on the streets of Indian towns. It literally
means bread vegetables. It tastes divine! If you want a healthy snack which is ever so tasty
then this could be the one for you! You can use alomost any vegetables you prefer the most
commonly used are potatoes, tomatoes, onions, bringles, carrots, cabbage, cauliflower,
runner beans, peas, sweetcorn, you dont have to have any particular vegetable whatever
you have would do although I have never used pumpkins.
* (less if you dont like too hot)
Dont be daunted by the list of ingredients if dont have all of them no matter, either subsitute
with what you have or just leave it out.
Method:
Boil all the vegetables and mash them, easy method is to wash all of them and put in
pressure cooker or steamer and steam them. Take a large pan and heat oil, when hot add
jeera seeds and dry red chillies, wait till they pop and then add garlic and onions let them
simmer until softened. Then add tomatoes, salt , dhana jerru powder, green chillis, red chilli
powder, half of the garam masala, let this mixture cook on very low heat until it turns into a
gravy. Stir in the mashed vegetables and make sure that they are well mixed in. You may
need to taste to see if there is adequate salt. If the mixture looks dry add some water. Cover
and let cook on low heat.
The more you let it cook the better it will taste. I generally recomend that you let it cook on
slow heat at least for a hour, stir occasionaly to prevent sticking. When you feel that the
mixture has turned a different colour and all the vegetables have blended into each other add
the rest of the garam masala and lemon juice stir in. Top with corinder to garnish.(and
chopped onions if you like) and serve hot with bread or buns fried in butter. If you had rather
not then plain bread will also be OK, but mind you it just doesnt taste half as good!
You can also keep the mixture refregerated and take out and heat when required. In India
on the laaris (outdoor snack trolleys) they keep the mixture in a large pan, when someone
asks for a portion they heat up a big frying pan, dollop a spoonful of the stuff onto the hot
buttered pan and heat up, on the side they fry some bread and serve on a plate with the bhaji
(vegetables) garnished with chopped onions, a dash of lemon juice and coriander they also
stick in 2 or 3 green chillies for you to munch on! I hope you enjoy this. You can also serve
the bhaji as a type of beanburger to your guests with salad on the side.
------------------

Pav Bhaji
Recipe By :
Breads *Indian

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12 small loaves bread -- (buns)
6 lemon wedges
3 tomatoes
2 boiled potatoes -- minced
2 onions -- minced
1 onion -- sliced
100 grams butter
2 cups mixed vegetables
salt -- to taste
sugar -- to taste
Bombay has a way of discovering its own cuisine. Pav Bhaji is a simple loaf fried in butter
and served with a mishmash of vegetables and is a prime example of Bombay's on-the-spot
cuisine.
1. Heat half the butter in a frying pan and add cumin seeds and green chiles. 2. Brown and
add minced onions, ginger-garlic paste, all vegetables, tomatoes and potatoes. 3. Cook
until very soft, constantly stirring, and adding water and mashing from time to time. 4. When
almost cooked and well mashed, add some more butter, chile powder, garam masala, salt
and sugar. 5. Mix well. Reserve this bhaji. 6. Slit the bread horizontally into two portions
joined to each other along one long edge. 7. Smear with remaining butter and grill or fry on
a griddle on both sides. 8. Garnish bhaji with coriander leaves and serve with hot pav with
lemon wedges and onion slices.
------------------
Payaru Thoran (Green Beans W/ Coconut)
Recipe By : Madhur Jaffrey's A Taste of India

-------- ------------ --------------------------------
1 pound long beans or other green beans
1 1 oz shallot, peeled and coarsely chopped
1 fresh hot green chiles -- up to 2
-- cut into 2-3 pieces
1 cup grated fresh coconut
1 teaspoon whole mustard seeds
2 teaspoons uncooked white rice
10 fresh or dried curry leaves
1 whole dried hot red chile
1 teaspoon salt
Chop beans into 1/4 inch rounds. Put shallots, green chiles, garlic, coconut, cumin and
turmeric into food processor or blender. Grind to coarse consistency and decant into a bowl.
Heat oil in large frying pan or wok over medium high flame. When hot, put in mustard seeds
and rice. When the mustard seeds begin to pop and the rice swells and turns golden (takes
just a few seconds), put in the curry leaves and the red chile. When the chile swells and
darkens (this also takes just a few seconds), add the green beans. Stir/fry for 2-3 minutes.
Make a hole in the center of the mound of beans and put the coconut/spice mixture there.
Cover coconut/spice mixture w/ beans and sprinkle salt evenly over top. Add 2 TB water to
pan and cover immediately. Turn heat to low and cook for 10 minutes or until beans are
tender. Mix well and serve. May be made a couple hours ahead of time and reheated.
Recipe is from Kerala State in Southwest India.
------------------
Peas Pulao (Rice With Peas)
Recipe By :

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2 cups warm water
+ extra water for washing & soaking rice
salt -- to taste
1 bay leaf
1 black cardamom
1 onion -- sliced finely
1/2 cup frozen peas -- washed and drained
In a pan, heat ghee or clarified butter. Fry half the onion, until golden brown. Remove and
set aside for garnish.
Add the cumin seeds, bay leaf, cardamom and cinnamon.
When cumin seeds sizzle, add the rice. Add salt and pepper. Stir until ghee coats every
grain of rice and rice looks glossy.
Add warm water. Bring to a boil. Add the peas and the raisins. Stir once.
boil over.
Rice will be done when holes appear on the surface and water has been completely
absorbed.
Fork the rice out onto a serving dish. This will separate each grain out. Garnish with fried
onion. Serve hot with any curry.
------------------
Peas, Potato And Eggplant Curry
Recipe By :
Vegetarian *Indian

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2 large potatoes
1 medium eggplant
1 cup frozen peas
2 garlic cloves
1/4 pound ginger
1 dried hot chile OR
1 onion
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 chile or chile 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.
------------------
Peela Chaaval
Recipe By :
*Indian

-------- ------------ --------------------------------
1/4 medium onion -- peeled and chopped
1 black cardamom pod
5/8 cup stock
1/4 teaspoon turmeric -- (saffron)
1/2 cup long-grain rice
Melt the butter in a large saucepan over medium-low heat. Add the onion and cook stirring
occasionally, until the onion begins to brown.
Add the cardamom and cook for 1/2 minutes, stirring occasionally.
Add the stock and 1/4 cup water. Bring to a boil, then add the cumin seeds, turmeric and
rice.
Cook over low heat for 20 minutes, stirring occasionally, until rice is tender.
This fine rice recipe comes from the UK mag BBC Vegetarian Good Food. It goes good with
Indian side-dishes like baked tempeh.
------------------
Peelay Chaval - Aromatic Yellow Rice
Recipe By : Madhur Jaffrey's Indian Cooking (modification)


-------- ------------ --------------------------------
1 7/8 cups long-grain white rice - basmati -- rinsed and
drained
2 cups water -- soak the rice 30
-- min
4 cloves
1 stick cinnamon
3 bay leaves
3 tablespoons unsalted butter cut into small pats
Process the rice. Add the ingredients and 1/2 the butter. Bring to a boil and turn down to
very low heat and steam for 25 minutes. Let the pan rest 10 minutes. Add the balance of
the butter and fluff with a fork and remove the whole spices.
------------------
Peele Aloo


-------- ------------ --------------------------------
8 medium potatoes
2 teaspoons salt
3 tablespoons oil
1 green chile -- seeded and sliced
Boil potatoes in their jackets until cooked but firm. Plunge them into cold water for a minute.
Peel them and then cube them. Sprinkle over the salt and turmeric. Toss to coat all the
pieces evenly. Heat oil over medium high heat. When very hot, add the potatoes and fry,
turning and tossing, for 5 minutes. Sprinkle the sliced chiles and 2 to 3 tb of water over the
potatoes. Stir carefully. Cover the pan and let the potatoes steam over low heat for 10
minutes or until they are completely tender. Uncover and continue frying, turning regularly,
until all remaining moisture is evaporated and potatoes are slightly browned. Serve with any
dal.
------------------
Pepper And Jeera Rasam
Recipe By :

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4 medium tomatoes
1/2 teaspoon tamcon paste *
3/4 teaspoon salt
3/4 teaspoon black pepper **
2 teaspoons jerra
3/4 teaspoon mustard
1 teaspoon tuvar dal
1 teaspoon desi ghee
6 curry leaves -- (to 7), optional
* Instead of tomatoes and tamcon paste also 3 cups of pure and unsweetened tomato juice
can be used. ** Taste its strength for hotness before you drop it.
Take a vessel (should be able to hold 8 normal cups of water). If you have tomatoes and
Tamcon paste, cut each tomato into 8 almost equally sized pieces. Keep it aside. Pour six
cups of water into the vessel. Place it over the burner and switch on the burner. Keep the
burner at maximum. Take 1/2 teaspoon of tamcon paste. Add it to the vessel containing
water. Stir it thoroughly until all the contents of Tamcon in the teaspoon are transferred to
the vessel of water. Add tomato pieces.
If you have pure tomato juice, take 3 cups of tomato juice in the vessel. Add 3 cups of water
to the vessel. Place the vessel over the burner. Switch on the burner. Add 3/4 teaspoons of
salt and 3/4 teaspoons of black pepper powder. Mix Tuvar dal and jeera. If you have a
grinding device, grind the dal and jeera mixture and add it to the boiling contents in the
vessel. Otherwise just add the dal and jeera mixture to the boiling contents in the vessel.
Allow the contents of the vessel to boil for 10 minutes or until froth comes above the vessel
contents. During that stir the contents thrice. Switch off the burner. Remove the vessel from
the burner. Keep it aside. Take a small round bottomed steel vessel/spatula. Place it on the
burner. Switch on the burner. Keep the burner at minimum.
Add 1 tablespoon of ghee to the round bottomed vessel. Allow it to melt. Add mustard and
curry leaves. Leave the mixture for exactly 1 minute. Remove it from the burner and add the
contents to the vessel containing the rasam. Stir the vessel contents. Switch off the burner.
Now Rasam is ready to serve.
Note: This rasam, if prepared on nights, can be used for that night's dinner and also for next
day's lunch. This rasam does not get spoilt easily.
------------------
Peppercorn Pulao


-------- ------------ --------------------------------
1 1/2 teaspoons black peppercorns -- coarsely crushed
3 1/4 cups water
2 cups basmati rice -- rinsed and drained
1/3 cup raw cashews -- broken
1 cup frozen peas
In a 4-quart enameled cast-iron casserole, heat 2 tablespoons of the oil. Add 1 of the onions
and cook over moderately high heat, stirring occasionally, until softened but not browned,
about 4 minutes. Add the peppercorns and turmeric and cook, stirring, until fragrant, about 1
minute. Add the water, rice and salt and stir well. Bring to a boil, then cover tightly, reduce
the hat ot low and cook for 15 minutes.
Meanwhile, in a large skillet, melt the butter in the remaining 1 tablespoon of oil. Add the
cashews to the skillet and cook, stirring constantly, until golden brown, 4 to 5 minutes. Using
a slotted spoon, transfer the cashews to paper towels, leaving as much oil behind as
possible. Add the remaining onion and cook over moderate heat, stirring constantly, until it
turns deep brown, about 8 minutes. Add the browned onion to the cashews.
When the rice is cooked, stir in the frozen peas. Cover until the peas have warmed through,
about 3 minutes. Turn the rice into a bowl and garnish with the onion and cashews. Serve
immediately.
------------------
Peppers In Tamarind Juice
Recipe By :

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1 sweet red pepper
1 green pepper
1 yellow pepper
200 gram potatoes -- cut into 1 inch
-- cubes (7oz)
1 tablespoon white poppy seeds
2 teaspoons channa dhal or yellow split peas
8 black peppercorns
3 tablespoons sunflower or corn oil
50 grams raw cashew nuts -- (2oz)
1 teaspoon salt
1/2 teaspoon tamarind concentrate or 1 1/2 tbsp lime
-- juice
4 teaspoons soft brown sugar
Remove the core and seeds from the peppers and cut them into 2.5cm (1
inch) cubes.
Bring 300ml (1/2pint) of water to the boil in a balti pan or saucepan and
add the potatoes. Bring back to the boil, cover with a lid or piece of
foil and cook for 5 minutes, or until the potatoes are tender. Remove
them with a slotted spoon and spreaad on a plate to prevent further
cooking. Reserve the cooking liquid.
In a coffee grinder, finely grind the sesame and poppy seeds, channa dhal
(yellow split peas), peppercorns and dried chilli.
Preheat the balti pan over a medium heat for a few seconds and add the
oil. When hot, but not smoking, add the mustard seeds. As soon as they
pop add the fenugreek seeds and immediately follow with the ground
ingredients, turmeric and cashew nuts. Increase the heat slightly and
stir-fry for 30 seconds.
Add the peppers and salt and stir fry for 1 minute, then add the potatoes
and reserved liquid. Stir and cook for 1 minute.
Blend the tamarind with the boiling water and add to the vegetables. Do
not worry if the tamarind is not fully dissolved when you add it, it will
soon dissolve in the pan.
Add the sugar and reduce the heat to medium, cook for 5-6 mintues stirring
frequently. Remove from the heat and serve at once.
------------------
Perkadel Jagung
Recipe By :

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400 gram shrimp paste
1 200 gram who corn
200 gram sweet corn paste
1 stick celery -- chopped
6 flakes -- (12 g.) garlic
20 grams red chiles -- chopped
12 leeks -- chopped
a pinch of MSG
2 eggs
20 grams flour
220 milliliter oil for frying
***FOR THE SAUCE***
400 milliliter sweet soy sauce
20 grams garlic -- chopped
20 grams tomato -- chopped
20 grams onion -- chopped
20 grams celery -- chopped
4 lemon leaves
MIX together the shrimp paste, whole corn, sweet corn paste, chopped celery, garlic, red
chile and leek.
Heat oil in a wok. When medium hot, scoop out paste with a tablespoon and put into the oil.
Fry on low heat.
When golden in color and cooked, remove from heat and put on butter paper to absorb oil.
Serve hot.
Sauce: Mix together in a bowl and serve with the starters.

------------------
Peshawari Naan
Recipe By :

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1/3 cup cashew nuts cooked
salt to taste
Grind all in a mixer and stir well.Add a little oil if necessary . Take 1tbsp of this mixture.Wrap
the dough for naan around it and roll out.cook as per recipe.
Michelle Singh
------------------
Peshawari Sabzi
Recipe By :

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2 cups mixed boiled vegetable -- (french beans,
-- carrots, green
-- peas, potatoes)
3 tablespoons milk
2 tablespoons ghee
salt to taste
***to be ground into a paste***
2 onions
4 green chillies
4 cloves garlic
1 millilite ginger -- ¥
2 cardamoms
Heat ghee and fry paste for 2 minutes. Add the vegetables, cream, milk and salt and cook
for a few minutes. This delicacy can be served with piping hot parathas.
------------------
Peshawari Talley Murgay
Recipe By :

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16 large tangrhi -- (chicken drumsticks)
2 eggs
60 grams flour
60 grams gram flour
30 grams cornstarch
1/2 teaspoon ajwain
1 teaspoon Kashmiri deghi mirch powder
1/2 teaspoon black cardamom, powder
salt to taste
-- chopped
BEAT the eggs in a bowl, add the remaining ingredients and enough water to mix to a batter
of fritter (pakorha) consistency. Heat oil in a kadai to a smoking point over medium heat,
remove from heat and cool. Reheat the oil, add a few drops of the batter, as soon as the
batter droplets come to the surface, dip the chicken drumsticks in the batter and deep fry
until crisp and golden. Remove to an absorbent paper to drain the excess fat.
To serve: Arrange doily paper on a service platter, place the chicken pakorha over it and
serve with mint chutney.
------------------
NOTES : Peshawari batter-dipped fried chicken drumsticks came south of the

border with the legendary Kundan Lal Gujaral after Partition
Petis (Potato Cakes)
Recipe By :

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***FOR THE PETIS***
6 medium boiled potatoes -- (to 7), skinned and
-- mashed
1 carton yogurt -- (or homemade yogurt)
2 cups presoaked & boiled red chickpeas -- (or)
chana -- (chickpeas) in tins
1 handful raisins -- optional
bread crumbs -- (to cover petis)
1 handful mixed ground nuts
2 teaspoons sesame seeds -- (to 3)
salt -- to taste
3 teaspoons dhana jeeru -- (coriander-cumin)
-- powder
2 teaspoons sugar -- optional
2 green chilles -- (to 3), finely
-- chopped
1/4 cup chopped coriander
red chilli powder -- to sprinkle
2 tablespoons oil
oil -- to shallow fry
***FOR TAMARIND AND DATE CHUTNEY***
1/2 package destoned dates
1/4 package destoned tamarind -- (or)
salt -- to taste
2 teaspoons jeera -- (cumin) seeds
(slightly ground to release flavor)
chilli powder -- to sprinkle
Petis is another favorate snack, you can find petis being served in many places in India, on
the laaris and in restaurants.
Method (petis)
Boil, skin and mash potatoes. Place a frying pan or small pan on heat. Add oil and heat (not
too hot), when hot add the sesame seeds, raisins, nuts stir until raisins are puffed up. Add
this 'waghar' to the mashed potaoes. Add salt , green chillies, corinder, sugar, lemon juice,
dhana jeeru powder, tumeric powder and mix really well, be careful the potatoes may still be
very hot! Take a handful of the mixture (taste if it requires more salt, lemon juice or even
chillies adjust now) roll into small potato cakes and roll the cakes in breadcrumbs shallow fry
until golden brown on both sides. Leave aside. If you dont want to use up all of the mixture
then you can either refregerate it (up to 2 days) or freeze (up to 1 month) it to use again.
Method (chutney)
Soak the dates and dry tamarind in hot water until soft. Then seive mixture through a fairly
fine seive in order not to get any bits in it. If using tamarind paste add it to the date pulp once
it has been seived through. Place mixture in a nice bowl add salt to taste, sprinkle red chilli
powder, crushed jeera seeds and stir. You can also add chopped corinder, chopped green
chillies if you like. Your chutney should taste sweet and sour.
To serve petis, take a individual bowl or small deep dish. Place some of the potato cakes in
it, spoon 2/3 tablespoons of yogurt, add a tablespoon of the chick peas (chana), sprinkle with
the chopped onions, add a tablespoon of the chutney, sprinkle with coriander, add salt and
chilli powder if you like and serve.
------------------
Phaalse Ka Sharbat (Blackberry Downpour)


-------- ------------ --------------------------------
2 cups blackberries
2 1/2 cups water
raw sugar -- to taste
1 small pinch sea salt
crushed ice -- to serve
pineapple slices -- to garnish
Preparation time: 10 minutes plus overnight soaking and 30 minutes chileng time
Soak the blackberries in the measured water overnight. Mash the blackberries into the
water, then put the mixture through a sieve. Add sugar and salt and mix thoroughly.
Refrigerate the mixture for about 30 minutes. Serve in tall glasses, topped with crushed ice
and garnished with pineapple.
------------------
Phool Gobi Aur Aloo Ki Bhaji - Cauliflower Potatoes- India


-------- ------------ --------------------------------
8 ounces potatoes -- boiled and cooled,
-- peeled and diced
1 medium head cauliflower -- cut into florets
1 fresh hot green chili pepper -- finely chopped
1 teaspoon salt
Prepare the potatoes and cauliflower. Put oil in large frying pan and set over medium heat.
Put in the cumin seeds and let sizzle for 3-4 seconds. Add cauliflower and stir for 2 minutes.
Cover and let simmer 4-6 minutes. Add potatoes, cumin, coriander, turmeric, cayenne,
green chili, ground roasted cumin seeds, salt and black pepper; stir. Cook for 3 more
minutes and serve.
------------------
Phool Gobi Ki Bhaji - Cauliflower And Onion And Tomato


-------- ------------ --------------------------------
2 medium heads cauliflower -- cut into florets
1/2 cup onions
2 1" pieces fresh ginger root -- peeled and chopped
1/2 cup water
6 ounces tomatoes -- peeled and chopped
1 fresh green chili
Brake cauliflower into florets. Blend 4 tablespoons water, onions and ginger into paste. Put
oil into deep frying pan over medium heat. Put in garlic and stir till a medium brown. Put in
cauliflower and stir-fry until they pick up a few brown spots. Remove cauliflower with slotted
spoon and put into a bowl. Put onion-ginger mixture into pan. Sir-fry it for a minute. Add
cumin, coriander and tomato.
Sir-fry it until it turns a medium brown color. Add turmeric, cayenne, green chili, lemon juice
and salt. Turn heat to low and add the cauliflower; stir. Add 3 tablespoons water, stir and
bring to simmer for 5-10 minutes. Add garam masala, stir and serve.
------------------
Pickled Chili Mango


-------- ------------ --------------------------------
1 large unpeeled unripe mango -
(cut in bite-size chunks)
15 red chillies -- split horizontally
1/2 cup oil -- for frying
salt -- to taste
Deep fry the mustard, fenugreek and cumin seeds. Then put in the chillies and stir fry
together. Once fragrant, add in the mangoes and salt to taste.
Lastly, add in the tumeric powder and stir the ingredients until the mangoes are moist and
the skin turns light brown.
Dish it out and keep in an airtight container.
------------------
Pilau
Recipe By : Kamal's Kitchen


-------- ------------ --------------------------------
2 cups uncooked rice
2 onions -- (approx 1cup full),
-- finely chopped
sultanas and almonds -- for garnish
1 clove garlic -- (or), finely chopped
salt -- to taste
your choice of meats and vegetables
Fry meats (not veges) until thoroughly brown. Heat ghee/butter in saucepan, fry onions and
garlic until soft and slightly golden. Add rice to saucepan and fry over medium fire for approx
3-4 mins. Add salt and garam masala and fry for approx 1/2 minute. Add boiled water and
bring to boil. Reduce to low heat and simmer for approx 10 minutes or until rice is cooked
but still firm (not raw!). Add vegetables and cooked meat to dish. Cook until veges are
tender or cooked to your liking. Drain water from rice and serve on a platter with a
garnishing of sultanas and almonds.
Serves 4-6
------------------
Pineapple Curry
Recipe By :

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3 tablespoons -- almond, chips (add
-- more if you like)
1 large bell-pepper -- cut in big chunks
2 whole carrots -- boiled (no too soft)
2 whole cayenne peppers
2 tablespoons cinnamon -- powdered
6 whole cloves
4 tablespoons curry powder -- (+/- to taste)
3 cups mushroom -- halved
1 teaspoon nutmeg -- grated
1 teaspoon oil
2 large onions, rough chop
3 tablespoons peanuts -- crushed
1/2 cup pineapple -- shredded
3 whole potatoes -- boiled (not too
soft)
3 teaspoons salt
2 teaspoons sugar
4 large tomatoes -- ripe, diced
1 cup vegetable stock
1/2 cup white flour -- (for thickening)
2 cups yogurt
An Indian curry with some traditional vegetables and some new-world additions. An exotic,
flavorful, yogurt dish, with crunchy nuts, spice and tropical fruit.
Instructions 1) Bring vegetable stock to a boil in a wok. (yes, we like this better)
2) Add onions, tomatoes, garlic, ginger, mushrooms, bell-pepper to stock and cook until
slightly soft (about 2 minutes).
3) Add curry powder, cayenne, boiled potatoes, boiled carrots and mix and cook slightly
(about 3 minutes).
4) Add yogurt and mix (cook 1 minute)
5) Add cinnamon, nutmeg, clove, sugar, salt, oil and mix (cook 1 minute)
6) Add peanuts, almonds and pineapple and mix (cook 1 minute)
7) Mix slowly, being careful not to breakup big pieces of vegetables.
8) Add white flower as needed to thicken the sauce.
9) Taste and adjust flavors as needed with above ingredients
10) Cook at low heat for at least 10 minutes, longer if you can control yourself.
Serve over warm, fluffy and fragrant Basmati rice with a side of favorite bread (naan
preferable).
Remove cayenne, whole cloves before serving.
------------------
Piquant Lemon Rice
Recipe By : Yamuna Devi, The Art of Indian Vegetarian Cooking

*Indian

-------- ------------ --------------------------------
1 cup Basmati white rice
2 cups water
1 tablespoon salt
3 tablespoons ghee
1/2 cup raw cashew pieces
1/2 tablespoon yellow split peas
1/3 cup lemon juice
3 tablespoons coarsely chopped coriander
Wash rice. Bring water to a boil. Stir in rice, salt and 1/2 tb ghee. Cover with a tight-fitting
lid. Reduce heat to very low and gently simmer, no peeking, for 20 to 25 minutes. The rice
should be light and fluffy and the water should be absorbed.
Set aside, leaving covered. Heat the remaining ghee in a small pot over a moderate heat
until hot. Drop in the cashews and stir fry until golden brown. Remove with a slotted spoon
and pour over rice.
Cover the rice again. Raise the heat slightly and toss in the split peas and mustard seeds
(you can omit the peas) and fry until the seeds turn grey and sputter. Pour the fried seeds
into the rice and sprinkle with turmeric, lemon and coriander.
Gently fold until well mixed. Garnish each serving with coconut. For a variation, substitute
lime juice for lemon juice.
------------------
Pista Roll
Recipe By :

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100 grams crumbled paneer
4 teaspoons milk
2 tablespoons powdered sugar
2 tablespoons roasted ground pistachios
few drops rose or kewara essence -- optional
chopped nuts or silver foil -- for decoration
Pistachio and cottage cheese (paneer) dessert.
Preparation time: 10 minutes Makes 4 to 6 rolls
1. Knead the paneer, milk and sugar very well.
2. Add the pistachios, cardamom powder and essence.
3. Shape the paneer dough into small rolls.
4. Roll into chopped nuts or cover with silver foil.
------------------
Pitlai
Recipe By :

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2 medium bitter gourds -- (karela)
3/4 can chickpeas
1/2 cup cooked toovar dal
3 green chiles slit
1 1/2 teaspoons tamarind paste
3 red dry chiles
peppercorns
1/2 teaspoon jaggery or sugar
salt -- to taste
mustard seeds -- (seasoning)
curry leaves -- seasoning
oil -- seasoning
Slit karela into four quarters and cut 1/2 inch thick pieces across. In a little oil, sauté‚ cut
karelas and green chiles. Add 2 cups water, tamarind, turmeric and salt. Let simmer until
karelas are tender. Add chickpeas and jaggery/sugar. While karelas are cooking, in another
pan sprinkle a little oil and fry coriander seeds, urad dal, red chiles and peppercorns until well
roasted.
Add coconut, stir a min or two and then grind in a blender. Add a little tomato paste if handy
for color. Blend in coconut paste into the karela-tamarind mixture. Add the dal. Mix well and
reheat a until it begins to simmer. Take off stove. Pour seasoning on top.
------------------
Podina Chati (Mint Chutney)
Recipe By : Complete Asian Cookbook,C. Solomon (TimothyChampney)

Chutney *Indian

-------- ------------ --------------------------------
1 cup mint leaves -- finely chopped
6 green onions -- finely chopped
1 clove garlic -- finely chopped
1 teaspoon salt
2 teaspoons sugar
1 teaspoon garam masala -- ground
1/3 cup lemon juice
2 tablespoons water
Seed chiles. Put all ingredients in blender or food processor and blend until smooth. Place
in small dish. Chill. Serve with water crackers, low fat crackers (e.g. Cracked Pepper
Snackwells), low fat white corn chips, or pappadams (crisp Indian bread).
------------------
Podiyal
Recipe By : Chef Madhavan Nair


-------- ------------ --------------------------------
100 gram shredded green cabbage
100 gram diced carrots
75 grams green peas
50 grams fresh coconut -- grated
2 dry red chillies
1/2 cup diced onion
1 tablespoon washed urad lentils
salt -- to taste
This dish originates from Kerala, South India.
Heat oil in a wok and add lentils, mustard seeds and dry chillies for 1 minute, add carrots and
continue cooking for a few minutes. Now add the green peas and further cook another 2
minutes and finally add the cabbage, salt to taste, and cook for 3-4 minutes during which add
the curry leaves, cumin seeds and the onions.
Once the dish is ready add the grated coconut, mix thoroughly, and cover the pan to retain
the aroma.
------------------
Pohe (Beaten Rice, Thick Variety)
Recipe By :

-------- ------------ --------------------------------
2 cups pohe
3 / tablespoons veg oil -- ¥
1/4 tesp cumin seeds
1 sm- med onion chopped fine
1 green chilis chopped -- up to 3
1/4 tep tumeric
1 small potato cooked and cut into cubes
2 tablespoons peanuts -- unsalted
1 teaspoon ginger -- chopped fine
1 tomato -- chopped
1/2 teaspoon sugar
salt to taste
coconut flakes
one lime -- juice of
Sort through Pohe and place in a colander but do not wash yet.
Heat the oil and fry the mustard and cumin seeds. Add onion, chilis, peanuts, tumeric,
potato, and ginger. Cook until onion is soft, about 3 minutes.
While the onion is cooking, wash the pohe with water and let it drain. Be sure to get all of it
wet. Add the chopped tomato. Sprinkle the pohe with the lime juice, sugar and salt. Mix
well and then add to the skillet. Cover and cook on low for 5 minutes. Garnish with cilantro
and coconut flakes.
This is a breakfast dish but I often make it for a light lunch with a yogurt salad.
------------------
Pokara Dipping Sauce - Tamarind

Categories : Appetizers Pakistani
*Indian

-------- ------------ --------------------------------
1/4 pound tamarind pulp
1 teaspoon salt
2 teaspoons sugar
1/2 cup water
Soak Tamarind in hot water for about one hour. Drain the tamarind and grind it in a mortar
and pestil.
If its already ground, then just mash it and mix other ingredients.
------------------
Pokara Dipping Sauce - Yogurt Sauce

*Indian
-------- ------------ --------------------------------
1 cup yogurt -- plain
1 tablespoon ginger -- freshly grated
In a mortar and pestle, mix the garlic and ginger together. Transfer to a bowl and add yogurt
and mix well.
------------------
Pokaras - Jasmine's

*Indian

-------- ------------ --------------------------------
1/2 pound chickpea flour (Besan)
1 teaspoon salt
1 teaspoon coriander seeds -- powder
1 medium onion -- chopped fine
1 large potato - cut into 1/4" cubes
oil for deep frying
water -- to make paste
optional ingredients:
spinach, eggplant, cabbage,
-- fresh chiles
Mix all dry ingredients in a bowl and add enough water to make a paste. Mix well.
Take spoonful at a time from the bowl of paste and deep fry it in hot oil until golden brown.
------------------
NOTES : Serve with dipping sauces (companion recipe)
Pol Sambol
Recipe By :

-------- ------------ --------------------------------
2 green chiles, finely chopped
1 onion, finely chopped
1/2 tsp. red pepper powder
1 lemon -- juice of
salt to taste
MIX the green chiles, onions, chile powder and pepper well. Toss in the grated coconut or
'pol'. Add lemon juice and salt to taste. Serve with bread, chapatis or rice.
------------------
NOTES : (Seasoned Coconut)
Pol Sambol (Seasoned Coconut)


-------- ------------ --------------------------------
2 green chillies -- chopped fine
1 onion -- (60 g), chopped fine
1/2 teaspoon chilli powder -- (2 g)
1/2 teaspoon pepper powder -- (2 g)
1 lemon -- juice of
salt -- to taste
Mix the green chillies, onions, chilli powder and pepper well. Toss in the grated coconut or
'pol'. Add lemon juice and salt to taste. Serve with bread, chapatis or rice.
------------------

Polo Dosa
Recipe By :

-------- ------------ --------------------------------
300 milliliter polo dosa batter
oil or ghee
8 tablespoons jaggery -- crumbled
8 tablespoons grated coconut --
HEAT a dosa plate or a non stick tawa. Put in a little oil or ghee and smear it well. Pour on
75 ml polo dosa batter. Spread it well. Cook until done. Similarly prepare three more polo
dosas. Mix the grated coconut and jaggery. Serve the sweetened coconut with the polo
dosa.
------------------
Polo Dosa Batter
Recipe By :

-------- ------------ --------------------------------
200 gram raw rice
WASH and soak the rice for at least one hour. Grind it to a smooth paste, adding a little
water to obtain a smooth, thin dosa batter.
------------------
Poona Pancakes


-------- ------------ --------------------------------
1 cup basmati rice
1 cup black bean dal or lentils
3 cups water
2 tomatoes -- (peeled), seeded and
-- diced
2 serrano chiles -- seeded and diced
1 small red onion -- diced
1/2 bunch cilantro -- roughly chopped
yogurt -- for garnish
chopped tomatoes -- for garnish
Pick over rice and dal to remove any pebbles or dirt. Process in a food processor or blender
until a coarse flour, about 5 minutes. Mix ground mixture with water, yogurt, and salt in a
bowl. Cover with plastic and set aside in a warm place at least 12 hours or as long as 24
hours.
When ready, batter should be smooth and foamy, a bit thinner than pancake batter. Just
before cooking, add tomatoes, serrano chiles, red onion, and cilantro. Stir to combine. Heat
1 tablespoon oil in a small, well-seasoned cast-iron skillet over high heat until medium hot.
Pour in 1/3 cup batter, reduce heat to low, and spread batter evenly with a ladle or spatula.
Fry until well browned, about 2 to 3 minutes per side. Repeat this procedure, heating an
additional tablespoon oil each time, until all batter is fried. Stack pancakes between layers of
aluminum foil in a roasting pan and keep warm in a 200 degree F oven.
To serve, arrange 2 pancakes on each plate and top with yogurt, tomatoes, and cilantro. For
smaller servings, slice each pancake into quarters and serve with garnishes for dipping.
Yield: 8 servings or 64 canapes
------------------
Poori (Whole Wheat Indian Bread)
Recipe By :

-------- ------------ --------------------------------
1/2 cup self-rising flour
1/3 cup buttermilk
additional whole wheat flour
peanut oil or corn oil -- for deep-frying
1. Combine 1/2 cup whole wheat flour and self-rising flour in medium bowl.
2. Mix in buttermilk.
3. Knead dough on lightly floured surface 2 minutes.
4. Cover and let rest 15 minutes.
5. Divide dough into 8 pieces.
6. Roll 1 piece into smooth ball (keep remainder covered with towel).
7. Dust generously with whole wheat flour and roll into 5-inch-diameter circle, dusting with
flour to prevent sticking.
8. Cover.
9. Repeat with remaining dough.
10. Pour oil into wok or medium saucepan to depth of 3 inches.
11. Heat to 375 degrees.
12. Add 1 dough round to oil; dough will sink to bottom.
13. When dough starts to rise, gently press in center with back of slotted spoon until bread
puffs.
14. Turn and cook until light brown, about 20 seconds.
15. Transfer to paper towels uning slotted spoon.
16. Keep warm while cooking remaining dough.
17. Place on platter and serve immediately.
------------------
Poori - 1
Recipe By :

-------- ------------ --------------------------------
2 cups white flour
1 teaspoon salt
1/4 cup butter -- (1/2 stick), melted
1 1/3 cups water -- (approx.)
Combine the flours and salt in a large mixing bowl. Make a hollow in the center and pour in
the melted butter. Add the water gradually, kneading the mixture, until a firm dough is
formed. Continue to knead for 5-10 minutes longer. Cover with a damp cloth and set aside
for 15 minutes. Divide the dough into 18 pieces and roll each into a thin circle, 4-5 inches in
diameter. Fry the puris, one at a time, in the hot oil. After a few seconds they will puff up.
Hold down in the oil with the back of a spoon and remove when they are crisp and golden.
Drain on paper towels.
------------------
Poori - 2
Recipe By :

-------- ------------ --------------------------------
1 teaspoon salt
2 tablespoons salad oil -- (plus oil for
-- cooking)
1 cup cold water
In a bowl thoroughly combine flour, baking powder, salt, 2 tablespoons salad oil, and water.
Roll dough into 1 1/2 to 2 inch balls. On a floured board, roll each ball into 1/8 inch thick
circles. Heat oil in skillet (depth about 1 1/2 inch); temperature of oil should be about 380
degrees (F). Drop in a bread circle, hold it under the oil with a wooden spoon; hold it until it
is bubbly and puffy. Cook until light brown, flipping once. Drain on a paper towel. Repeat
with the rest of the circles. Serve hot.
Makes about 15.
NOTE: If desired, bread may be made up early on the day before and kept fresh wrapped in
foil. Reheat in foil in a hot oven (about 400 degrees F before serving).
------------------
Poori - 3
Recipe By :

-------- ------------ --------------------------------
1 cup white flour
1/2 teaspoon salt
2 tablespoons ghee or sweet butter
2/3 cup warm water
1 cup cooking oil -- for frying
Place the flour and salt in a large mixing bowl and blend well. Drizzle in the ghee or oil and
rub it into the flour with your fingertips until thoroughly incorporated. Add 1/3 cup water all at
once and work the mixture into a mass. Then, while still mixing with your hand, add water
slowly, in dribbles, until the dough is formed and kneadable. (You want a pliable, but
moderately stiff dough; you may use more than 2/3 cup (160ml) of water to achieve this,
depending on the flour.) Place the dough on a clean work surface, wash and dry your hands,
rub them with oil and knead the dough until it is silky smooth and pliable (about 8 minutes).
You can also make the dough in a food processor. Form the dough into a smooth ball, rub it
with ghee or oil and cover with an inverted bowl. Let the dough rest for 1/2 to 3 hours. If you
want to leave it longer, keep it well sealed in a fridge for up to 24 hours. Remove it at least 1
hour before use.
Collect the items you will need for rolling and cooking: a rolling pin, two or three cookie
sheets, a slotted spoon for frying, a tray lined with double-thick paper towels for draining the
fried breads, and a karai, wok, or deep-walled Dutch oven. Place the dough on a work
surface and knead briefly. The dough should be stiff enough to roll out without extra flour. If
it has softened too much during its rest period, knead in flour as necessary. To make 16
pooris, divide the dough in half and roll one portion into a rope. Cut into 8 pieces and roll
each piece into a smooth ball. Place the balls on a plate without letting them touch and
cover with damp cloth. Repeat the procedure for the other half of the dough. To make 8
party pooris, divide the dough into 8 pieces and roll into smooth balls. Take one ball of
dough, keeping the others covered, and flatten it out into a 1/2" patty. Dip a corner of the
patty in melted ghee or oil and roll it out, exerting firm but even pressure, into a 4 1/2" - 5" (or
10") round.
Place it on a cookie sheet and roll out all of the pooris this way. o not allow the rounds to
touch; lay them out in one layer on several cookie sheets or another clean flat surface.
Cover with plastic wrap. Heat the ghee or oil over moderately high heat until it reaches about
365F/185C on a deep-frying thermometer. Lift up a rolled-out poori and carefully slip it into
the hot oil so that it remains flat and does not fold over. The bread will sink to the bottom of
the pan but quickly wants to bob to the surface. As it begins to rise, cover it with the back of
the slotted spoon, and keep it submerged under the frying surface until it puffs into a steam-
filled balloon. (Take care not to press the poori harshly - a tear in the delicate crust could fill
the poori with oil.) When it is lightly browned on the first side, carefully turn it over and brown
the second side. The frying time is under a minute for both sides. Remove the puffed bread
with the slotted spoon and drain on paper towels. Repeat the procedure for all of the pooris,
adjusting the heat to keep the oil at an even temperature. It if overheats, remove the pan
from the burner.
Serve immediately or, to keep the batch warm for up to 1/2 hour, place the drained breads on
paper-towel-lined cookie sheets, letting them overlap very slightly, and set in a preheated
275F/180C oven. As pooris cool, they deflate. At room temperature, the baasi pooris can be
stacked and wrapped in a clean tea towel for up to 12 hours.
Variations:
Masala Poori As for regular poori but add the following along with the salt: 1/4 tsp cayenne
pepper 1/2 tsp turmeric 1 1/2 tsp ground cumin 2 tsp ground coriander.
Sweet Poori Add 1/2 cup golden or brown granulated sugar to the flour in the recipe for
regular poori. Also 1 tsp of cardamom is nice.
Semolina Poori As for regular poori but use semolina not flour, milk not water
Luchi As for regular poori but use unbleached white flour and increase ghee to 3 tbsp.
Reduce salt to 1/4 tsp.
Banana Poori 1 1/3 cup chapati flour 1 cup gram flour 1/2 tsp salt 1/2 ground cumin 1 tbsp
brown sugar 2 tbsp ghee Make as for regular pooris adding the sugar and spice to the flours
with the salt. Use mashed bananas instead of water.
------------------
Poori Bhaji
Recipe By :

-------- ------------ --------------------------------
***FOR POORIS***
2 cups wheat flour
2 tablespoons curds
water to knead dough
salt -- to taste
oil -- to deep fry
***FOR BHAJI***
2 boiled potatoes -- peeled and sliced
1 onion -- chopped
1/2 teaspoon ginger -- finely chopped
3 pinches turmeric powder -- (to 4)
1 tablespoon oil
1 tablespoon coriander -- finely chopped
For Pooris: Mix curds in the flour, add salt. Knead soft pliable dough with water. Keep aside
for 15 minutes. Divide dough into10-12 parts, shape into balls. Roll each into 4" rounds with
the help of some oil or dough. Heat oil in a deep pan, fry on both sides till light brown. Drain
the oil on a kitchen paper. Serve hot with bhaji.
For Bhaji: Heat oil in a pan, add the seeds and allow to splutter. Add the ginger, garlic, chilli,
onion and stir for till onion is tender. Add potatoes, salt, turmeric and lemon juice. Stir well
and cook for a minute or two. Transfer to bowl, garnish with chopped coriander. Serve hot
with pooris.
Making time: Poories: 30 minutes Bhaji: 15 minutes Makes: 2 servings of both
------------------
Potato and Onion Koora

Vegetables *Indian

-------- ------------ --------------------------------
4 medium potatoes -- peeled
2 red chiles -- dried, crushed
1 1" pc fresh ginger - peeled and minced
2 fresh green chiles -- minced
salt to taste
Cut potatoes into 2-inch cubes, boil until tender and drain. Add half the turmeric and mash
lightly with a large fork. It should still be quite chunky. Keep warm. Heat oil in a medium
saucepan or skillet until hot.
Add ginger and fresh green chiles. Stir for 3 minutes. Add sliced onion, salt and remaining
turmeric. Cook until onion is soft and transparent.
Add a few drops of water if mixture looks too dry. Add to potatoes and mix well. Add lemon
juice. Serve warm.
Source: Sue Sista of "Sue's India Cuisine", San Jose and Mountain View.
------------------

Potato and Pea Stew
Recipe By :

-------- ------------ --------------------------------
3 tablespoons ghee
5 pounds potatoes -- cubed
1 tablespoon ginger root -- minced
1 teaspoon turmeric
1/2 tablespoon whole cumin seeds
25 cups water
5 cups fresh or frozen peas
1 teaspoon salt
2 medium-sized tomatoes -- chopped
Heat ghee until hot. Add ginger, chiles, cumin seeds and black mustard seeds. Fry for a few
seconds and add asafetida. A few seconds later add the tomatoes and fry for 3 minutes.
Add the potatoes, turmeric, coriander and water. Bring to a boil, reduce heat, cover and
Add the peas, salt and half the chopped coriander. Continue to cook, partially covered, until
the potatoes are soft. Garnish with the rest of the coriander and serve.
Adapted by Sharon Raghavachary from Yamuna Devi, "The Art of Indian Vegetarian
Cooking"
------------------
Potato And Peas Curry
Recipe By :

-------- ------------ --------------------------------
1 medium onion -- finely sliced
1/2 teaspoon cumin
1 pinch ground cloves and cinnamon
3 medium cooked potatoes -- quartered
1 1/2 cups cooked peas
1/2 cup yoghurt
2 teaspoons tomato paste
A large proportion of the Indian population is vegetarian. Through their thousands of years of
preparing food, many wonderful recipes have been worked out. This one has been slightly
modernized, but will go well with most dishes.
Fry onions until light brown. Add all spices and fry for 2/3 minutes. May need a dash of
water here. Now add tomato paste and boiling water. Toss in potatoes, peas and salt.
Simmer until peas are done. Add yoghurt and mix carefully.
------------------
Potato Bhaji
Recipe By : Barbara Hansen, "Grab Your Dosa While It's Hot"

Dressings Potatoes
*Indian

-------- ------------ --------------------------------
1/4 cup split peeled urad dal
6 white boiling potatoes
1/2 cup oil
2 teaspoons brown mustard seeds
2 serrano chiles -- sliced thin, up to
-- 3
8 curry leaves
1 onion -- chopped
salt
2 teaspoons sugar
cilantro -- chopped
1. Soak dal in water to cover 2 hours.
2. Boil unpeeled whole potatoes until just tender, about 1 hour. Peel when cool enough to
handle, then dice.
3. Heat oil in large skillet over medium heat. Add mustard seeds and fry briefly until seeds
pop, then add chiles, curry leaves and turmeric. Saute 1 minute. Add onion and fry until
onion is translucent, about 5 minutes. Add drained dal and saute 2 minutes. Add potatoes,
salt to taste and sugar. Mix well, cover and cook over medium-low heat 5 to 8 minutes.
Makes 12 (1/2-cup) servings. Each serving: 133 calories; 28 mg sodium; 0 cholesterol; 10

grams fat; 11 grams carbohydrates; 2 grams protein; 0.52 gram fiber.
Notes: "You can eat this potato mixture with naan ora flour tortilla instead of dosas. Smita
Salgaonkar also puts bhaji between bread slices and warms them in her sandwich maker."
This is part of an Indian Dosa Brunch, as described in Barbara Hansen's "Grab Your Dosa
While It's Hot", Los Angeles Times, September 30, 1998.
------------------
Potato Bonda (Urulaikizhangu Bonda)


-------- ------------ --------------------------------
4 large potatoes
2 inches ginger, minced
salt -- to taste
***For Tempering***
3 teaspoons ghee
a few curry leaves
***Batter***
2 cups Bengal gram flour -- (besan)
salt -- to taste
Pick over and rinse dals.
Boil the potatoes in the jackets. Peel, mash and set aside.
TEMPERING: Heat 3 teaspoons ghee in a heavy saucepan. Add the mustard seeds, black
gram dal, halved red chile, and a few curry leaves.
When the mustard seeds splutter, add the green chiles, ginger and onions. Sauté for 2-3
minutes.
Add the mashed potatoes, salt to taste, ground turmeric, and chopped coriander leaves.
Cook for 2-3 minutes until thoroughly blended. Remove from heat and cool.
Shape the potato mixture into lemon-sized balls. Set aside.
TO MAKE BATTER: In a large mixing bowl, combine the Bengal gram flour, red chile
powder, asafetida powder, and salt to taste. Add enough water to make a smooth batter of
dropping consistency.
Heat oil for deep-frying. Dip each potato ball into the batter and fry until golden brown in
color.
------------------
NOTES : For a tangy taste, squeeze lime juice into the potato mixture.
Potato Cakes (Aloo Roti)
Recipe By : Lucy Waverman's Fresh & Fresh column / Toronto Sun, 9/22/93

-------- ------------ --------------------------------
2 onions
1 egg -- beaten
1 1/2 cups chick pea flour; besan -- (or)
3/4 cup all purpose flour &
1 cup cold water -- (approx)
1 pinch cayenne
"These hors d'oeuvres are easy to make and can be shallow or deep fried. Find chick pea
flour (besan) at an Indian grocery store."
"Make sure vegetable oil is heated to 350F before adding food (bread cube browns in 15
seconds or test with deep fry thermometer. Too cool oil makes everything limp and greasy.
Drain on a rack or paper towel before serving. A wok makes an excellent deep fryer."
Cut onion in half and slice about 1/4 inch thick. Beat together egg, flour and enough water to
make a batter as thick as whipping cream. Beat in spices. Let rest 15 minutes.
Stir onions into mixture and let sit 5 minutes.
Heat about 1 inch oil in skillet on high heat. when very hot, drop a small mound of onion
rings into oil. Press down slightly with spatula. Fry on one side until crisp and brown, turn
over and fry second side. Remove bhajis as they cook. Keep warm in 200F oven. Pile on
platter with mango chutney.
SERVES: 3-4
------------------
Potato Chops (Alu Ki Tikiya)
Recipe By : Quick and Easy Indian Cooking

*Indian

-------- ------------ --------------------------------
1 1/2 pounds potatoes -- boiled and mashed
1/2 teaspoon salt
1 tablespoon garam masala -or-
1/2 teaspoon ground cumin -and-
-- (us = cilantro)
2 green chillies -- finely
-- chopped
1/2 teaspoon grated fresh ginger root
oil spray for cooking
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.
------------------
Potato Curry


-------- ------------ --------------------------------
2 medium potatoes -- cut in medium
-- pieces
salt -- to taste
ghee -- for frying
1/2 teaspoon jeera -- (cumin) seeds
2 green chiles -- cut
1/2 tablespoon red chile powder
2 medium tomatoes -- chopped fine
1 cup cream -- (malai)
1 tablespoon chopped cashew nuts
a few coriander leaves -- chopped
Marinate potato pieces in salt. Keep aside for some time. Then fry the potato pieces in
ghee. Remove.
Melt 2 Tbsp. ghee in a pan. Put in jeera (cumin) seeds. Let them turn brown in colour. Add
the chopped onion and green chiles and fry until golden brown. Add salt to taste, turmeric
and red chile powder. Stir well. Add the finely chopped tomatoes and keep stirring until it
leaves the sides of the vessel. Let it simmer. Add the cream (malai) and keep stirring until it
leaves the sides of the vessel. At this moment, more ghee will be seen in the vessel. Add
chopped cashew nuts, coriander leaves and the fried potatoes.
Serve hot with freshly made chapattis.
------------------
Potato Curry - Alu-Tarkari
Recipe By : Indra Majupuria's JOYS OF NEPALESE COOKING


-------- ------------ --------------------------------
10 medium potatoes -- (to 12)
2 chillies
1 clove garlic
1/2 cup yogurt
green coriander leaves
1 inch ginger
salt -- to taste
Boil potatoes, peel and cut into small pieces. Heat oil and add tumeric, green chillies, garlic,
and ginger. Fry for 1 minute. Add yogurt, potatoes and salt. Cover and cook gently for 4-5
minutes. Garnish with green coriander leaves.
Note: If desired water can also be added after frying potatoes and boil it for 5 minutes to give
it the right consistency."
------------------
Potato Curry - Vegetarian Times
Recipe By : Vegetarian Times


-------- ------------ --------------------------------
1 cup canned tomatoes -- peeled and chopped
1 green chili pepper -- peeled and minced
1 cup cooked chickpeas -- (or)
1 cup canned chickpeas -- drained & rinsed
1/4 cup minced cilantro
1 pound potatoes -- (such as yukon
-- gold), steamed &
-- cubed
1 cup plain nonfat yogurt
Heat oil in a large skillet over medium-high heat. Add onions, garlic, ginger, cumin, coriander
and curry powder. Reduce heat to medium-low and sauti until onions are tender and limp,
about 12 minutes. Stir in tomatoes, pepper, chickpeas and lemon juice. Cover and simmer
over low heat until tomatoes have cooked down, 7 to 10 minutes. Add cilantro and potatoes;
stir. Turn off heat, stir in yogurt and cover. Let sit 10 minutes before serving.
------------------
Potato Gravy
Recipe By :

-------- ------------ --------------------------------
500 grams potatoes
2 teaspoons groundnut oil -- (peanut oil)
2 teaspoons -- ¥
1 gram flour
1 teaspoon coriander-cumin powder -- (dhania-jeera)
salt -- to taste
4 kokum leaves
2 teaspoons jaggery
grated coconut -- for garnish
Boil the potatoes with 2 cups of water. Do not keep in water for a longer time. Peel the
potatoes and cut into cubes.
In a pan, heat oil and season with mustard seed and gram flour. Add potatoes, chile,
turmeric, dhania-jeera, salt, kokum, jaggery and 2 cups of water. Simmer for 3-5 min.
Garnish with grated coconut and serve.
------------------
Potato Masala (Potato Paliya)


-------- ------------ --------------------------------
1 pound potatoes
1 pieces ginger -- (1" long), scraped,
-- finely chopped
2 tomatoes -- finely
-- chopped,(opt)
salt -- to taste
1 cup water
1/2 cup green peas -- boiled, (opt)
1 small bunc coriander -- finely chopped
***For Tempering***
1 tablespoon oil
1 teaspoon Bengal gram dal
1 red chile pepper -- halved
a few curry leaves
Pick over and wash the dals.
Boil the potatoes in their jackets until cooked. Peel, mash and set aside.
TEMPERING: Heat 1 tablespoon oil in a heavy saucepan. Add the mustard seeds, cumin
seeds, black gram dal, Bengal gram dal, halved red chile, asafetida powder, and a few curry
leaves.
When the mustard seeds splutter, add the finely chopped green chiles, ginger, onion and
tomatoes (if used). Sauté for 2-3 minutes.
Add the salt to taste, ground turmeric, and 1 cup water. Cover the pan with a lid. Simmer for
about 5 minutes, until the onions are well cooked. Add the mashed potatoes and boiled peas
(if used). Cook for another 2 minutes, until thoroughly blended.
Garnish with finely chopped coriander leaves. Serve hot with Masala Dosai or puris.
------------------
Potato Parathas
Recipe By :

-------- ------------ --------------------------------
3 cups boiled -- skinned & mashed
-- potatoes
1 1/2 cups wheat or plain flour
2 teaspoons finely chopped green chilles
2 teaspoons finely chopped ginger
sugar to taste -- optional
salt -- to taste
2 tablespoons oil
1 handful raisins
oil -- to shallow fry
Using the plain flour, oil and a pinch of salt form a soft and elastic dough with water. Leave
aside. In the mashed potatoes add the green chillies, coriander, lemon juice salt, sugar,
ginger and mix well, it helps if the potaoes are warm. In a shallow frying pan heat about
tablespoon of oil and add cumin seeds once hot, when they pop add the sesame seeds and
raisins and stir until raisins puff up. Now add this 'waghar' (mixture) to the mashed potatoes
and mix well. Taste the potatoes to see if you need any more salt or chillies as when you
cover them with the dough you may find that they need spicing up a bit more.
Take a small peice of the dough in your hand and roll out forming a small circle. If your
dough is sticky then roll out onto a lightly floured surface. Take some of the potatoe mix and
form into a ball then place in the centre of the dough circle and pull the outside edges
together pinch at the top and gently flatten. Now roll out again into a larger circle you may
need to sprinkle some flour on the rolling out surface. Shallow fry on both sides until golden
brown. Serve hot or cold with plain yogurt or tea or pickles or just on their own!
------------------
Potato Pea Curry


-------- ------------ --------------------------------
3 large baking potatoes -- peeled
1/2 cup clarified butter
2 large onions -- diced
1 tablespoon pureed garlic
1 tablespoon freshly grated ginger
2 1/2 tablespoons ground cumin
1 teaspoon turmeric
1/2 tablespoon dried red pepper flakes
3 tomatoes -- (peeled), seeded and
-- diced
1 tablespoon salt
2 cups fresh or frozen peas -- thawed
1 tablespoon palm sugar or brown sugar
1/4 cup fresh lime juice
1 bunch fresh cilantro -- roughly chopped
Cut potatoes into 1/2 inch dice. Place in a bowl and rinse with cold running water until water
runs clear, to remove excess starch. Heat 1/4 cup clarified butter in a saucepan over
medium high heat. Saute onions until brown. At same time, heat remaining clarified butter in
a large skillet over moderate heat. Fry potatoes until golden and add sauteed onions. Add
garlic and ginger, and cook just long enough to release their aromas. Remove from heat and
add cumin, turmeric, coriander, and pepper flakes. Return pan to moderate heat and cook
12 minutes, stirring constantly. Stir in tomatoes, water, and salt. Simmer, uncovered, until
potatoes are soft, about 15 minutes. Add remaining ingredients and cook until peas are
heated through. Adjust seasonings and serve immediately with basmati rice and assorted
chutneys and raita.
Yield: 4 servings or 6 side dishes
------------------
Potato Raita
Recipe By :
Categories : Vegetables Dips
Potatoes Raita
*Indian

-------- ------------ --------------------------------
1/4 cup half-and-half
1 teaspoon salt
2 cups boiled -- diced potatoes
2 tablespoons fresh chopped coriander -- or cilantro
1 green chile -- sliced (opt)
Mix the yogurt, half-and-half, salt and black pepper in a blender for 20-30 seconds. In a
bowl, mix the diced potatoes with the yogurt mixture. Garnish with the cumin powder,
coriander and green chile. Chill for about 30 minutes before serving.
------------------
Potato Sev (Snack Noodle)


-------- ------------ --------------------------------
2 1/2 pounds boiling potatoes -- (8 to 9 medium)
2 1/2 cups chickpea flour -- (well-packed),
-- sifted
1 tablespoon salt -- (plus 1 tsp)
1 1/2 teaspoons cayenne pepper -- (about)
1 tablespoon sugar
Sev is a popular snack food in India, made from chickpea flour.
Boil potatoes, peel while still hot, and put through potato-masher or mash well. Measure
mashed potatoes, you should have 5 cups, twice as much as chickpea flour. If you have a
little more or less, adjust amount of flour to compensate.
Combine potatoes, flour, salt, cayenne pepper ( use more or less than called for according to
taste, 1 1/2 tsp will make the sev mildly hot), lemon juice, and sugar. Mix well and knead to
make a dough. If dough is sticky, add more flour.
Heat 2 inches of oil in a wok over medium flame. Put a tangerine-size piece of dough into
potato ricer. When oil is hot, press dough through into into hot oil. Fry 1 to 1 1/2 minutes
until golden brown on the underside. Turn with slotted spoon and cook another 1 to 2
minutes. Remove and drain on paper towels. Continue until all dough is used up. When
cool, store in air-tight jars. Will keep for several weeks.
------------------
Potato Tikki
Recipe By :

-------- ------------ --------------------------------
500 grams potatoes
1 small loaf bread
-- chopped
few fresh coriander leaves -- finely chopped
1 lime -- juice of
2 cups groundnut oil -- (peanut oil), for
-- deep-frying
Soak bread in water for 15 min. Squeeze out water and mash.
Pressure cook potatoes. Peel and mash completely while hot. Mix with soaked bread, lime
juice, coriander leaves, chiles, ginger, cumin seed, salt. Knead entire mixture to smooth
constancy.
Shape into small round balls. Deep fry in oil. Serve piping hot with chutney or tomato sauce.
------------------
Potatoes Cooked With Garlic And Sesame Seeds


-------- ------------ --------------------------------
2 pounds medium-sized boiling potatoes
3 good-sized cloves garlic -- peeled and slivered
1 teaspoon salt
1/8 teaspoon cayenne pepper -- optional
Peel the potatoes and cut into fingers ("French fries"), 1/3- to 1/2-inch thick. Put fingers into
a bowl of cold water for half an hour or more. Drain and wipe dry.
Heat the oil in an 8- to 9-inch skillet [or wok] over a medium flame. When it is hot, put in the
potatoes and cook them, turning once or twice, for 8 to 10 minutes. The potatoes should be
partially cooked and not browned. Remove potatoes with a slotted spoon to a plate and set
aside.
Put the sesame seeds into the same skillet. Stir once. Now add the slivers of garlic,
continuing to stir and fry over a medium flame. When the garlic begins to turn brown [the
browning happens quickly], put in the turmeric and asafetida. Stir once.
Now quickly add the half-cooked potatoes, salt, and cayenne. Stir again. Cover. Turn heat
to low and cook gently until potatoes are done. Stir frequently.
NOTE: Gujarati French fries.
------------------
Potatoes In A Thick Sauce
Recipe By : Madhur Jaffrey, "An Invitation to Indian Cooking

*Indian

-------- ------------ --------------------------------
5 medium cooked potatoes -- cubed
1 slice ginger
1 tablespoon cumin
1 teaspoon fennel
1 tablespoon salt
Place ginger, coriander, cumin, tomato sauce and 3 tb water in a blender and blend until
smooth. Break potatoes into bite sized pieces. Heat oil in a large pot. When hot, throw in
fennel, fenugreek and mustard seeds. After 20 seconds, add red chiles. As they darken, put
in paste from blender. Fry for 5 minutes, stirring frequently. Put in the potato pieces and fry
for 3 to 5 minutes. Add 1 1/2 c warm water. Bring to a boil. Add salt and lemon juice.
Simmer for 20 minutes. Before serving, sprinkle with garam masala.
------------------
Potatoes In Thick Sauce
Recipe By :
-------- ------------ --------------------------------
5 medium boiling potatoes
1 piece ginger -- 2 inches long,
-- peeled and coarsely
-- chopped
6 tablespoons oiol
1 teaspoon whole fennel seed
10 fenugreek seeds
1/2 teaspoon black onion seeds -- (kalonji), if
-- available
1 whole dried hot red peppers -- up to 3
Boil the potatoes in their jacket at least 2 hours ahead. Leave to cool. Put ginger in blender
along with coriander, cumin, tomato sauce, and 3 tablespoons warm water. Blend to a paste
at high speed. Peel the cooled potatoes. The charm of this dish is that the potatoes are not
cut wiht a knife; they are broken by hand. Break each potato in half, then if half again, and
the larger pieces once again. Each potato shoul be broken up into about 6 to 8 pieces,
depending on size. Heat the oil in a 10-inch skillet over medium heat. When hot, add the
fennel, fenugreek, onion, and mustard seeds. When the mustard seeds begin to pop, put in
the red peppers. As they darken, put in the paste from the blender. Fry for about 5 minutes,
stirring frequently. Now put in the pieces of potato and fry another 3 to 5 minutes, stirring.
Add 1 1/2 cups hot water, salt, and lemon juice. Bring to a boil. Cover, lower the flame, and
allow to simmer gently 15 to 20 minutes. The sauce should be fairly thick. To serve:
Sprinkle with the garam masala, stir, and serve in a warm bowl . This tastes good wiht
parathas.
serves 6
------------------
Potatoes With Black Pepper (Dry)


-------- ------------ --------------------------------
potatoes -- cooked, peeled,
and cut into 3/4 inch dice
some salt
lots of black pepper
chopped parsley or green
coriander
Heat some oil in a pan. When hot, put in the potatoes, salt, and pepper.
Keep frying them, stirring occasionally, until the outsides turn slightly crusty.
Add the parsley or coriander, stir briefly, and serve.
------------------
Potatoes With Black Pepper Gravy
Recipe By : Nancy Gandhi

Uttar Pradesh *Indian

-------- ------------ --------------------------------
***SPICE PASTE***
1 tablespoon cumin
1 piece cinnamon
8 cloves
1 piece ginger -- (1/2")
1 pound new potatoes
oil
asafoetida
salt
Boil new potatoes, cut into bite-sized pieces. No need to peel them. Grind the spices into a
paste. Put 3 tblsp. of oil in kadai, add asafoetida, spice paste. Fry the spices for a few
minutes, add potatoes. Stir the potatoes to coat them with spices and fry for a few minutes.
Add water to cover, salt, and boil until the spices are cooked and the sauce has thickened.
Eat with puris.
------------------
Potatoes With Ginger And Garlic

Recipe By : Indian Cooking, Madhur Jaffrey,adpt (Robin Carroll-Mann)
Categories : Curry Madhur Jaffrey
Chiles Dressings
Potatoes *Indian

-------- ------------ --------------------------------
1 pound potatoes
1 1/2 ounces ginger root -- peeled and chopped
3 tablespoons water
1 teaspoon salt -- (optional)
1 teaspoon fennel seed -- (optional)
These potatoes are wonderfully spicy, and quick enough for a weekday dinner if you boil
them the night before.
Boil the potatoes in their jackets. Drain and allow to completely cool. (Can be done the night
before.) Peel and cut into 1-inch cubes.
Put the ginger, garlic, turmeric, water, salt, and cayenne into a blender or food processor.
Blend until it becomes a paste.
Heat the oil in a large non-stick or cast-iron pan over a medium flame. When it is hot, add
the fennel seeds. Let them fry for a few seconds. Now put in the spice paste. (Careful -- it
will spatter and spit.) Stir and fry for 2 minutes. Add the potato cubes. Fry, stirring
continuously, over medium-high heat for 5-7 minutes or until potatoes have a golden-brown
crust.
------------------
Potatoes With Kala Jeera
Recipe By : Nancy Gandhi

Bihari *Indian

-------- ------------ --------------------------------
1 pound potatoes -- approximately
walnut-sized tamarind
***FOR TEMPERING***
2 tablespoons ghee
1 teaspoon cumin
1 teaspoon kala jeera
1 teaspoon aniseed
1 pinch fenugreek
1 pinch ajwain
2 dried red chillies -- seeds removed
1 tej patta -- (bay leaf)
4 cloves
asafoetida
***OTHER SPICES***
1/2 teaspoon red chillie powder
2 teaspoons coriander-cumin powder
salt to taste
Boil potatoes, peel, cut into bite-sized pieces. Soak tamarind in a cup of water. Heat ghee in
a kadai or frying pan. Add ingredients for tempering. Fry until the spices begin to turn
brown. Add potatoes, mix thoroughly with spices, and fry for a few minutes. Take out the
tamarind water and add. Add water to cover, then add turmeric, red chillie powder,
coriander-cumin powder, and salt. Boil all together until the liquid becomes slightly thick -
there should be some sauce - if it becomes dry, add more water according to your taste.
Serve with puris.
------------------
NOTES : Bihari
Potatoes With Onions (Pyazwale Sookhe Aloo)
Recipe By : "An Invitation to Indian Cooking" by Madhur Jaffrey

*Indian

-------- ------------ --------------------------------
6 medium potatoes
1/8 teaspoon ground asafetida -- (or)
- 1/8 inch lump asafetida
1 dried red peppers -- ( to 3)
1 medium onion -- coarsely chopped
Boil potatoes in their jackets. Peel them and mash coarsely with a fork or hand masher.
Heat the oil in a 10-12 inch skillet over medium heat. When hot, first put in it the asafetida;
after it has sizzled for a few seconds, add the cumin and mustard seeds; then in 10 seconds
or so, the red pepper(s). Use 1 for mildly hot, 3 for very hot.
When pepper changes color (1 to 5 seconds), put in the chopped onions and turmeric. After
the onions have cooked 3 to 5 minutes and turned brown at the edges, put in the mashed
potatoes, salt, garam masala and lemon juice. Fry, stirring and mixing, for 5 to 7 minutes.
To serve: Place in a warm dish and serve with Indian bread or remove whole red pepper and
serve as an appetizer on top of Melba rounds. The
------------------
Potatoes With Sesame Seeds


-------- ------------ --------------------------------
potatoes -- cooked, peeled,
3/4 inch dice
cumin seeds
black mustard seeds
sesame seeds
salt
cayenne
lemon juice
There should be equal amounts cumin and black mustard seeds, and plenty more sesame
seeds. Only a little lemon juice - it has a strong flavor. Cayenne has an extremely intense
flavor, so use it judiciously. Heat some oil in a pan. When hot, throw in all the seeds. When
the black mustard seeds begin popping, throw in the potatoes and other spices. Cook until
the potatoes are as done as you like them.
------------------
Potatoes With Yogurt Sauce

Sauces *Indian

-------- ------------ --------------------------------
2 pounds new potatoes -- small
3 tablespoons light flavored vegetable oil
1 teaspoon cumin and anise seeds
4 cloves garlic
3 small fresh hot red and green chiles
cut into thin rings
1 cup plain yogurt
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh mint
1/4 cup minced fresh parsley
2 green onions -- minced
salt
Cover the potatoes with water and boil until tender but still showing some resistance when
pierced with the point of a small sharp knife. Drain and peel. In a heavy skillet or wok, heat
the oil over a high heat. Add the cumin and anise seeds and stir in the oil until they begin to
crack and pop almost like popcorn. Add the onion, garlic and chiles.
Stir fry only until the onions are translucent but not yet browned. Add the potatoes and stir fry
until they are evenly coated with spice mixture and lightly browned. Put into a serving bowl
and add the yogurt, cilantro, mint, parsley, and green onions. Stir and add salt to taste. Chill
for at least 1 hour before serving.
------------------
Prawn (Shrimp) Curry
Recipe By :
Categories : Curry Seafood
*Indian

-------- ------------ --------------------------------
1/2 kilogram 1.1 lb. prawns
2 onions diced into small pieces
1 bunch fresh coriander
1 teaspoon salt
1 tablespoon oil
Clean the prawns and squeeze out the water. Add chili, dhania, garlic, ginger, turmeric
powder, salt and mix well. Boil prawns on low heat. Add 1 teaspoon of oil to the boiling
prawns. When water evaporates and the prawns are dry remove from the stove. Heat the
oil and put in the cinnamon. Add prawns and fry for 2 minutes. Add onions and fry until they
turn brown. Sprinkle on coriander leaves, remove from the heat and serve.
------------------
Prawn A La Goa
Recipe By :

-------- ------------ --------------------------------
13 ounces fresh peeled prawns
1/4 teaspoon salt
1 tablespoon cider vinegar
3 floz cooking oil
2 large onions -- finely sliced
13 ounces sieved -- canned tomatoes or
-- 10floz passata
1 1/2 ounces creamed coconut -- cut into small
-- pieces
1 ounce coconut milk powder
8 floz hot water
6 whole fresh green chillies -- up to 8
1/2 teaspoon salt
2 tablespoons chopped fresh coriander leaves
Put prawns in a bowl and add salt and vinegar. Mix well and set aside for
30 minutes.
Heat oil over a medium heat and fry onions until they are a light golden
colour. Stir frequently, this will take 8-10 minutes.
Add the garlic and ginger and fry for 1 minute. Add the coriander, cumin,
turmeric, chilli powder, cloves and cinnamon. Stir fry for 1 minute when
the spices will release their flavour.
Add prawns, sieved tomatoes or passata and creamed coconut. Bring to a

slow simmer and stir until coconut is dissolved.
Blend coconut milk powder with hot water and add to prawns. Cover and
simmer for 5 minutes. If you are using tiger prawns allow 8-9 minutes.
Add fresh, whole chillies, salt and chopped coriander. Simmer for 2-3
minutes and remove from the heat.
Serve with plain boiled rice and batata sukkhe or broccoli upkari.
------------------
Prawn And Egg Curry
Recipe By : Indian Cooking by Naomi Good

*Indian

-------- ------------ --------------------------------
4 tablespoons oil
1 clove garlic -- chopped
1 inch root ginger -- chopped
2 teaspoons cumin seed -- ground
1/2 pint water
6 eggs -- hard boiled and
-- halv
8 ounces frozen prawns
1 ounce creamed coconut -- *see note
Heat the oil in a saucepan, add the onion and fry until golden. Add the garlic and ginger and
fry for one minute. Add the remaining spices and fry gently for two minutes, stirring
occasionally; if the mixture becomes too dry, add 1 tablespoon water. Add the tomato paste,
mix well, then add the water and salt to taste. Cover and simmer for 10 minutes.
Add the eggs, spooning some mixture over them, cover and cook for 15 minutes, stirring
occasionally.
Stir in the prawns. When the curry starts to simmer again, stir in the creamed coconut. Let
the mixture come to simmering point once more, then serve immediately.
------------------
NOTES : Instead of the creamed coconut, I usually use a tin of coconut milk (found in the
Oriental section of the grocery store). It usually separates in the tin, so instead of adding
water, I add the liquid part of the milk, and add the more solid part later toward the end of
cooking. If you add water and the coconut milk it becomes too liquid for my taste.
Prawn Balchao
Recipe By :
*Indian

-------- ------------ --------------------------------
1 pound medium sized prawns
***FOR THE PASTE***
10 red chiles
150 milliliter groundnut oil
4 cinnamon sticks
160 gram onions -- chopped
10 green cardamoms
10 cloves
10 grams curry leaves
3 grams black peppercorns
10 grams sugar
10 grams garlic
30 grams ginger
150 milliliter vinegar
salt to taste
Remove the shells and wash the prawns Heat oil in a kadai to smoking point and then deep
fry the prawns for about 2-3 minutes. Remove and keep aside. Add ginger, garlic, salt,
vinegar, cumin seeds, peppercorns, cloves, cardamoms, red chiles, cinnamon to a blender
and make a thick paste. Heat oil in a pan, sauté onions to golden brown.
Add tomatoes, stir for a minute and add the paste and salt. Cook for 2-3 minutes. Now add
prawns and stir until cooked. Finally season with curry leaves, sugar and stir.
Remove and serve with rice or bread.

------------------
Prawn Curry
Recipe By :
*Indian

-------- ------------ --------------------------------
1 kilogram large prawns
salt to taste
1 lemon -- juice of
5 cm cinnamon -- powdered
oil for seasoning
4 onions -- chopped
1 stem of lemon grass
3 flakes -- (6 g) garlic,
-- crushed
2 1/2 cm ginger -- chopped
2 teaspoons raw rice
WASH, clean and devein the prawns. In a bowl, put the prawns, chile powder, turmeric
powder, salt, lime juice and cinnamon. Mix well and keep the prawns aside to marinate for
30 minutes.
Heat oil in another pan and fry the onions, curry leaves, lemon grass, garlic, ginger and
green chiles until the onions turn light brown. Add the marinated prawns and sauté for five
minutes.
Grind together the grated coconut, raw rice and mustard seeds to a fine paste. Add the thick
coconut milk to it, mix well and keep aside. When the prawns turn pink, and are almost dry,
add the ground coconut-rice mixture and simmer until the gravy is thick.
------------------

Prawn Malai Curry
Recipe By :
*Indian

-------- ------------ --------------------------------
16 prawns -- cleaned, shelled
-- and deveined
1 coconut -- grated
salt to taste
3 1/3 tablespoons curd -- beaten
3 1/3 tablespoons tomato puree
GRIND the coconut and extract thick coconut milk. Keep aside. Heat oil in a pan. Season
with ginger-garlic paste and curry leaves. Add all the remaining ingredients, except curd and
tomato puree. Stir-fry for three minutes. Stir in the curd and tomato puree. Mix well and
cook for about seven minutes. Add prawns and stir-fry for three minutes. Add water. Cover
the pan and allow the prawns to cook until they are done and the curry thickens. Stir in the
garam masala powder and coconut milk. Remove from heat. Serve with rice.
------------------
Prawn Malaikari
Recipe By :
*Indian

-------- ------------ --------------------------------
1 pound prawns
20 grams onions
20 grams garlic
30 grams ginger
1 teaspoon turmeric
1 cup coconut milk
2 bay leaves
6 cloves
10 cardamoms
2 cups yogurt in 1 cup of water
1 cm cinnamon stick
oil or ghee for cooking
Make a paste of onions, ginger, garlic, turmeric and chile powder in a blender with little water
Blend cinnamon, cloves, and cardamoms without any water. (dry masala) Apply salt and
turmeric to the prawns and keep aside. Heat oil or ghee or a mixture of both. Add bay
leaves, prawns and fry for a minute. Now mix yogurt with ground paste. Stir fry the prawns
with this mixture until oil separates. Add coconut milk and salt. Cook until a thick gravy
forms. Remove from heat and garnish with dry ground masala.
------------------
Prawn Til Tikka
Recipe By :

-------- ------------ --------------------------------
1 pound big size prawns
1 sm bunch cilantro
20 grams garlic
oil for frying
salt to taste
Clean the prawns and do not remove the tail portion In the middle, make a spot horizontally
with a knife. Mix salt, lemon juice, garlic paste and stuff in the middle. Mix 1 tbsp of sesame
seeds, 1tbsp oil, chile powder, cilantro, salt and blend to make a paste. Pat the prawns dry
with a paper tissue, apply the above mix to the pieces. Roll the pieces in remaining sesame
seeds and fry the pieces in the oil until they get crispy. Serve hot with any sauce.
------------------
Prawns Arabian
Recipe By :
Categories : Appetizers Seafood
*Indian

-------- ------------ --------------------------------
8 tiger prawns -- (cleaned, shelled
-- and deveined) with
-- tails
Salt and pepper to taste
3 eggs -- beaten
Seasoned flour as required
Oil
4 tablespoons finely chopped spring onion
2 tablespoons green garlic
2 tablespoons parsley -- chopped fine)
1 lettuce
Dry the tiger prawns with tail with a kitchen napkin. Apply salt and pepper. Dip them in
beaten egg and roll in seasoned flour and deep fry until done. Remove from oil. Add the
grated cheese on top. Toss together with spring onion, garlic and parsley. Serve with
lettuce leaves and chopped tomatoes.
------------------
Prawns Curry
Recipe By :
*Indian

-------- ------------ --------------------------------
1 pound prawns
2 onions -- chopped
1 sm bunch spring onion leaves
1 sm bunch cilantro leaves

1 teaspoon turmeric
4 tablespoons oil
salt to taste
Clean the prawns in salt water to avoid smell Heat oil in a pan. Add green chiles, onions and
fry until brown. Add ginger-garlic paste, spring onion leaves, cilantro and fry for some more
minutes. Then add tomatoes, prawns and cook until they are done. Add salt, chile powder,
garam masala and fry for 5 minutes. Garnish with cilantro leaves.
------------------
Prawns Steamed With Mustard Seeds


-------- ------------ --------------------------------
1 1/2 teaspoons black mustard sees
1 tablespoon onion -- finely chopped
1/3 teaspoon salt
1 pound medium-sized uncooked prawns -- peeled and
deveined
Grind mustard seeds coarsely. Put into medium sized unreactive bowl. Add 1 tablespoon
water and mix. Add onion, green chili, turmeric, salt, chili powder and oil; mix. Cover with
foil and set aside for 10 minutes as you get steaming equipment ready. Steam in covered
container over boiling water for about 10 minutes or until prawns just turn opaque all the way
through. Stir prawn once again about 6 minutes remembering to cover bowl and steaming
utensil afterward.
------------------
Prawns With Spinach And Indian Cheese
Recipe By :

-------- ------------ --------------------------------
1 large onion
225 gram Paneer cut into 2.5cm -- (1 inch) cubes (8
-- oz)
225 gram fresh spinach or froze leaf spinach -- (8 oz)
300 milliliter Makhani gravy -- (1/2 pint)
225 gram shelled fresh or frozen prawns -- (8 oz)
1 teaspoon salt
1 teaspoon sugar
50 milliliters double cream -- (2fl oz)
1/2 teaspoon Balti Garam Masala
Preheat a karahi (balti pan) over a medium heat and add the oil. When
hot, but not smoking add the mustard seeds followed by the fennel. The
oil must be hot enough for the mustard seeds to pop. To test this just
add one or two seeds to the hot oil. If they start popping straight away
then the temperature is just right.
Add the onion slices and stir fry for 6-7 minutes, until they begin to
colour, then add the ginger and garlic. Stir fry for 1 minute, then add
the ground coriander and chilli powder. Stir fry for a further minute
then add 75ml (3fl oz) of water and continue on the heat until the water
evaporates and the oil floats on the surface.
Add the paneer and spinach and stir fry until the spinach begins to wilt.
Add the gravy. Bring to the boil, reduce the heat to low and simmer,
uncovered for 2-3 minutes.
Add the prawns, salt and sugar. Cook uncovered for 3-7 minutes depending
on the type of prawns used. Add the cream and garam masala, stir fry for
1 minute and serve.
------------------
Pressure Cooker Alice's Late-Night Dal
Recipe By : New Age, September/October 1998


-------- ------------ --------------------------------
1 cup masoor dal -- (salmon colored
-- lentils)
3 cups water
1 tablespoon fresh ginger root -- coarsely chopped
1 teaspoon salt
2 tablespoons ghee or canola oil
1 clove garlic -- pressed
1/4 teaspoon cinnamon -- optional
2 whole dried chile peppers
3 sprigs fresh cilantro -- chopped
Place lentils, turmeric, and ginger in the pressure cooker with the water and cook at high
heat for 4 to 6 minutes. Meanwhile, heat the oil in a saucepan over medium-high heat.
When hot add the pressed garlic. Next add the cumin seeds (let them sizzle) and the rest of
the ingredients. This whole process should only take about a minute.
When the lentils are done, run the locked pot under cold water until the indicator shows that
the pressure has been released and that the pot is safe to open. Stir in the spice-oil mixture.
Spoon the dal into individual serving bowls. Sprinkle with cilantro. Bring to the table with
crispy papadams, chickpea flour wafers that our available at specialty markets.
------------------
Pressure Cooker Chickpea Curry
Recipe By : New Age, September/October 1998


-------- ------------ --------------------------------
1 tablespoon butter or oil
2 teaspoons ginger root -- grated
1 dash cayenne pepper -- optional
1 stick cinnamon -- broken in two
1/4 cup red bell pepper -- diced
1 1/2 cups garbanzo beans -- picked over &
-- rinsed
1 quart water
Heat the butter or oil in the cooker. Add the cumin seeds and sizzle ofr 5 seconds. Stir in
the remaining ingredients except the salt. Lock the lid in place and over high heat bring to
high pressure. Adjust heat to maintain high pressure.
If you like your chickpeas with a bit of a crunch, check them after 35 minutes. Reduce
pressure with the quick-release method (run cold water over the pot before opening).
Remove the lid, tilting it away from youj to allow excess steam to excape. If the chickpeas
are not sufficiently cooked, replace the lid and simmer over low heat for a few more minutes.
When done, drain off and reserve the excess liquid for another use. (It is excellent for stock.)
Add salt to taste. Discard the cinnamon sticks and adjust the seasonings. Serve
immediately or at room temperature.
From Cooking Under-Pressure by Lorna J. Sass.
------------------
Pressure Cooker Curried Squash
Recipe By :

-------- ------------ --------------------------------
1 onion -- chopped
2 pounds butternut squash -- peeled, cut in 1"
-- pieces
1 teaspoon red curry paste
Heat oil in a pressure cooker over high heat. Cook onion 4-5 minutes, stirring frequently until
golden. Add squash and cook 1 minute. Stir in remaining ingredients, except cilantro.
Secure cover and bring to high heat. Cook exactly 6 minutes. Release pressure by running
cold water over lid. Add cilantro and salt to taste.
This recipe serves 6 people. Because this recipe is for a particular size pan, it adjusts the
number of servings only in multiples of 6.
------------------
Pudina Chutney

*Indian

-------- ------------ --------------------------------
15 mint leaves -- (to 20)
1/2 coconut
1 inch ginger root
1 onion
a small ball of tamarind
a small piece of jaggery
salt -- to taste
Grind all ingredients together to a fine paste without water.
------------------
Pulao Rice
Recipe By : "How To Make Good Curries" by Helen Lawson

*Indian

-------- ------------ --------------------------------
1/4 cup ghee or butter
1 1/2 cups peas
Clean, wash and soak rice for a half hour. Heat the ghee and fry the onions until golden.
Add the drained rice, garlic, salt and peas and continue to cook for 5 minutes, stirring
constantly. Gradually add the hot water, blending thoroughly, and bring to a boil. Simmer,
covered, for 20 to 25 minutes or until all the liquid has been absorbed and the rice is tender.
NOTE: Any of the following can be added: Cloves, Cinnamon, Caraway Seeds, Turmeric,
Ginger, Red Pepper, Coriander, Parsley, Garam Masala or Cumin.
------------------
Pulao Zaffrani
Recipe By :

-------- ------------ --------------------------------
1/2 kilogram boiled chops
250 gram boiled meat
500 gram ghee
8 hard-boiled eggs
1/2 kilogram onions -- (sliced and fried)
8 sultanas
8 sliced and blanched almonds and
-- pistachios
3 fried bay leaves
2 cups beaten curd
2 tablespoons whole garam masala
1 teaspoon ground garlic
1/2 kilogram parboiled rice
2 teaspoons saffron -- fully soaked in
-- milk and ground
1/2 cup milk
First of all, heat ghee and fry eggs brown and remove. Put in bay leaves and fry. When
brown, drain off half of the ghee and keep it aside. Now, in the heated ghee, add ginger and
garlic and fry meat and chops till well browned. Remove from heat, add the curds, slat,
peper, garam masala, onions, eggs, sultanas and almonds.
Stir well. Arrange the parboiled rice on top, pour heated ghee over the rice, and sprinkle with
saffron milk. Cover edges of pan with a paste of flour and water,and put over medium heat
for 20 mts.
------------------
Pulaw Rice (Rice With Vegetables)
Recipe By :

-------- ------------ --------------------------------
1 medium potato -- cubed
1 large onion -- cut into chunks
2 carrots -- cut into chunks
2 roughly chopped green chillis -- optional
1 small brinjal -- cut into chunks
1/2 cup chopped green beans -- optional
1/2 cup peas
2 cups basmati rice -- washed and drained
salt -- to taste
2 sticks cinnamon -- optional
1 clove -- optional (to 2)
(This recipe is made in a pressure cooker. If you don't have one then use a large heavy pan
that is large enough to let the rice expand.)
Heat the ghee in the pressure cooker or a large heavy based pan. When hot add the
cinnamon sticks, cloves and the curry leaves stir. Add the jeera seeds and wait till they pop.
Now add all the vegetables to the pan and stir. Add salt to taste. Gently stir for 4/5 minutes
then add the washed and drained rice and stir again make sure the rice doesn't stick to the
bottom. Once the rice is coated with oil add the water enough to cover the rice and the
vegitables. If you are using a pressure cooker follow manufacturers instrucions place the lid
on and put the whistle on and cook according to the rice settings for your cooker. If you are
using a pan then don't put the lid on as it may boil over let it all simmer and cook until the
vegetables are tender and the rice is done. If the water runs out before it's done add a little
more. Serve hot, tastes really good on a cold winters day with fresh yogurt!
Granny's tip: If you are not sure how much water to add when cooking rice a general guide is
to dip your index finger and touch the top of the rice the water should measure half way up
your finger.
Serves 4 to 6
------------------
Pulihora (Tamarind Rice)
Recipe By :

-------- ------------ --------------------------------
3 cups rice
5 tablespoons tamarind extract
2 tablespoons split Bengal gram dal
1/2 cup peanuts
5 dried red chiles
4 green chiles
8 black peppercorns
1/2 cup oil
5 cups water
20 curry leaves
1 tablespoon sesame seeds -- powdered
salt -- to taste
In a large bowl, add water and rice and cook until well done. Remove from heat and in a
wide, large bowl spread out the rice. Add turmeric, half of the curry leaves and three
tablespoons of oil to the rice and mix thoroughly. Keep it aside.
Meanwhile in a skillet, heat remaining oil on low heat. To this add black mustard seeds, split
Bengal gram, red chile, pepper corns and peanuts. When the Bengal gram turns light brown,
add coriander leaves, remaining curry leaves, asafetida, sliced green chiles and tamarind
extract. Stir well. Remove from heat. Now add salt and sesame seed powder to the skillet
and add it all to the bowl containing rice. Mix thoroughly. Serve with plain yogurt.
Note: You can adjust the amount of tamarind extract according to your taste.
------------------
Pulikkaachal (Tamarind Chutney)


-------- ------------ --------------------------------
an orange-sized tamarind ball
1 tablespoon jaggery -- powdered
1 teaspoon turmeric
4 sprigs curry leaves -- chopped
salt -- to taste
***FOR SEASONING***
4 tablespoons oil
Extract juice from tamarind. Heat oil and add mustard seeds, black gram dal and red chiles.
When brown, add green chiles and curry leaves and fry for a couple of minutes. Now add
tamarind juice, jaggery, turmeric, salt and ginger. Cook until mixture is thick. ---
---------------
------------------
Pulinkari

Categories : Squash Vegetables
Curry *Indian

-------- ------------ --------------------------------
2 cups pumpkin, squash or zucchini,
-- cut in 1" cubes
1 tablespoon tuar dal
few curry leaves
2 dry red chiles
salt -- to taste
1 teaspoon oil
In a frying pan, roast the coconut with the coriander, methi, urad dal and tuar dal until brown
(use low heat). Grind the mixture into a paste when cool. Cook the pumpkin with the chile
powder and turmeric powder and salt. Add the tamarind extract and simmer for a few
minutes. Add the coconut paste, hing powder and the curry leaves.
Heat the oil in a frying pan and pop mustard seeds and dry red chiles and add to the mixture.
------------------
Puliyodharai (Tamarind rice)


-------- ------------ --------------------------------
400 gram rice
salt to taste
50 grams tamarind
200 milliliter or more water
50 grams urad dal
50 grams chana dal
20 grams red chiles
150 milliliter mustard oil
a pinch of mustard seeds
a few peppercorns
1 green chile
a small piece of ginger -- julienne
a few sprigs curry leaves -- chopped
COOK the rice with salt to taste, until just done and cool.
Soak tamarind in 200 ml. water and extract the pulp. Roast urad dal, chana dal and red
chiles separately and grind to a coarse powder.
Heat oil. Add asafetida, mustard seeds, peppercorns, turmeric powder, green chiles, ginger
and curry leaves. When the mustard seeds crackle, add tamarind pulp, powdered masala
and salt to taste. Cook until all the water evaporates and the mixture thickens.
Add the tamarind masala to the rice and mix well until the rice is well coated with the masala.
Cover and serve hot. Garnish the rice with fried cashew nuts or groundnuts.
------------------
Pullinji (Spicy Ginger Chutney)

*Indian

-------- ------------ --------------------------------
50 grams ginger -- chopped into very
-- fine cubes
10 green chiles -- chopped into fine
-- roundels
lemon-sized ball of old tamarind
lemon-sized ball of jaggery
-- soaked in a little
-- water
1 teaspoon raw rice
1 pinch asafetida
salt -- to taste
1/2 tablespoon oil or ghee
1. Dry roast raw rice, sesame seeds and fenugreek seeds until crisp and powder them
finely.
2. Extract thick tamarind pulp.
3. Boil tamarind pulp with jaggery, chile powder, asafetida, turmeric powder and salt until
well cooked and the jaggery is well mixed.
4. Add the rice, sesame and the fenugreek powder. Mix well and boil until well mixed.
5. Heat 1/2 tbsp. oil or ghee in a kadai and season with mustard seeds.
6. When they splutter, add ginger, green chiles and curry leaves. Fry well until green chiles
are cooked.
7. Remove from heat and add to the tamarind pulp.
------------------
Pumpkin Halvah


-------- ------------ --------------------------------
1 pound prepared squash or pumpkin *
1 pound brown sugar
5 ounces mlik -- (1/4 english pint or
-- scant 3/4 cup)
2 ounces butter
2 ounces slivered blanched almonds
8 bruised cardamom seeds
1/2 teaspoon nutmeg
* Peel, remove seeds, scrape seed cavity, and grate the squash. Weigh out 1 lb. Dry it out
in a heavy pan.
Add sugar to the squash. Stir and cook until stiff, then moisten with milk and butter: cook
until it leaves the pan. Add almonds, cardamom seeds, and nutmeg.
Turn out into buttered ovenproof dish, smooth with spatula, heat in moderate oven for 10
minutes and serve.
Since you will weigh the squash you may as well weigh the sugar but the author considers
that 2 cups of sugar = 1 lb.
------------------
Punjab Five-Jewel Creamed Lentils (Dal)
Recipe By : Julie Sahni (Classic Indian Vegetarian and Grain Cooking)

Categories : Vegetarian Dals
Dressings Beans
Vegetables *Indian

-------- ------------ --------------------------------
1/2 cup split peas -- chana dal
1/2 cup lentils -- toor dal
1/2 cup lentils -- urid dal
1/4 cup lentils -- moong dal
1/4 cup lentils -- masar dal
6 cups water
2 teaspoons salt
2 medium onions -- quartered and
-- sliced
2 teaspoons fresh ginger -- grated
3 medium tomatoes -- 3/4 inch wedges
1 tablespoon butter
1 teaspoon paprika
1. Pick dal clean and wash thoroughly in several changes of water. Put the dal in a deep pot
along with the turmeric and water; bring to a boil. Stir often to make sure they do not lump
together. Cook ovre medium heat, partially covered, for 40 minutes. Cover, reduce heat and
continue cooking for an additional 20 to 25 minutes or until soft. Stir in the salt.
2. Heat the oil in a large frying pan over medium-high heat. Add the onions and cook,
stirring constantly, until they turn light brown (15-18 minutes). Add the garlic and ginger, and
continue cooking for 2 more minutes. Increase the heat to high, add the tomatoes, and fry,
turning them carefully and shaking the pan, until they look slightly browned and cooked
(about 5 minutes). Pour the entire contents of the pan over the dal and gently stir to mix.
Continue simmering the dal while you make the spice-perfumed butter.
3. Wipe clean the frying pan and place it on medium-high heat. Add the butter. When it is
hot, add the cumin seeds. When the cumin turns dark brown (about 12 seconds), add the
cayenne and paprika. Immediately pour the entire contents of the pan over the dal, scraping
the mixture out with a rubber spatula. Stir a few times, just to streak the dal with the spice-
laced butter.
------------------
Punjabi Chicken
Recipe By :

-------- ------------ --------------------------------
4 chicken leg pieces
1 cup yogurt
10 grams chat masala
1 bunch cilantro
10 grams tomatoes
50 grams oil
a pinch of orange red color
salt to taste
Clean the chicken leg pieces. Mix ginger-garlic paste, yogurt, garam masala, salt, orange
red color and chicken pieces. Keep aside for about 2 hours. Heat oil in a pan, fry chicken
pieces only until they get light brown in color. Remove and place them in a plate. Fry the
onions in the same oil, then add chicken pieces along with the gravy (remained in the above
mix), tomatoes and fry until gravy becomes red color. Place all the gravy on a tray, then
chicken pieces and garnish with cilantro on it.
------------------

Punjabi Garam Masala
Recipe By : Julie Sahni's "Classic Indian Vegetarian and Grain Cooking"


-------- ------------ --------------------------------
1/4 C Cumin Seeds
1/4 C Coriander Seeds
1 1/2 Tbsp Cardamom Seeds *
2 Whole Cinnamon Sticks (3" Long)
1 1/2 Tsp Whole Cloves
3 Tbsp Black Peppercorns
4 Bay Leaves
1/2 Tsp Ground Mace -- Optional
* from black or green cardamom pods
Heat a heavy frying pan for 2 minutes over medium-high heat. Combine all
the spices except the mace, and add them to the pan. Dry-roast them,
stirring and turning them constantly until all the spices are several
shades darker and exude a spicy aroma (about 10 minutes). Transfer them to
a bowl. Let spices cool completely; then grind them to a fine powder using
a blender or spice mill. Add the mace to this mixture, mix well, and store
in an airtight container in a cool, dry place.
Makes 1/4 cup.
------------------
Punjabi Garam Masala (Correction For Chicken Patiala)
Recipe By : Flavors of India, Madhur Jaffrey


-------- ------------ --------------------------------
2 1/2 tablespoons black cardamom seeds
1 1/2 teaspoons green cardamom seeds
1 2 inch piece cinnamon stick -- (5 cm)
4 cloves (to 5 cloves)
1/8 nutmeg -- about
Put the coriander and cumin into a cast-iron frying pan over medium heat. Stir until very
lightly roasted. Empty onto a plate. Allow them to cool slightly, then put them and the
remaining ingredients into a clean coffee grinder and grind as finely as possible. You may
need to do this in more than one batch. Store in a tightly lidded jar.
------------------
Punjabi-Style Garam Masala
Recipe By : Lord Krishna's Cuisine:The Art of Indian Vegetarian

*Indian

-------- ------------ --------------------------------
3 blades of mace
2 cinnamon sticks -- 3" long
1 teaspoon ground mace
1 1/2 tablespoons whole cloves
1 bay leaf
1 tablespoon ground nutmeg
A little of this warm, spicy blend goes a long way. Coming from North India, where meat is
eaten more frequently than in the South, it is the kind of masala that's popular as an
accompaniment for almost any meat dish, as a condiment or in the sauce.
Grind toasted ingredients with mace, peppercorns, cloves, cinnamon, and bay leaf, and mix
well with the other ground ingredients.
Source: Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi.
------------------
Puran Poli
Recipe By :
Categories : Dals Desserts
*Indian

-------- ------------ --------------------------------
2 cups chana dal
2 cups jaggery
2 cups refined flour
3 tablespoons oil
This sweet is commonly eaten on the day of spring festival in Maharashtra (Western India).
1. Soak chana dal for 4 hours. Drain fully and cook in a pressure cooker until soft.
2. Add jaggery and cook further in a pan until blended and mash into a soft paste.
3. Add cardamom powder and mix well. Form 20 balls of equal size and reserve.
4. Mix refined flour (maida), oil, water and turmeric powder. Make a very soft, sticky dough.
5. Divide into 20 equal portions. 6. With greased palms, take one portion of dough and
flatten it into a disc of the size of the palm.
7. Place a ball of chana-jaggery paste in the center and fold the disc from all sides to cover
the paste completely.
8. On a well-floured board, preferably over a sheet of clean transparent plastic, gently roll
out each poli to a 12 to 14 cms disc.
9. Roast each poli on a hot, dry griddle with no oil or ghee. Roast both sides until well done
and aromatic.
10. Serve warm with clarified butter or a bowl of milk.
------------------
Puran Poli (Stuffed Sweet Chapatis)
Recipe By :

-------- ------------ --------------------------------
450 gram chana dal
500 gram sugar or jaggery
250 gram wheat flour
50 grams flour
5 teaspoons oil
50 grams cardamom -- powdered
ghee
WASH the chana dal and cook with a little or just enough water. Drain out the extra water
and reserve for later use for preparing katachi amti. Also keep aside one tbsp. dal for the
amti. Add sugar or jaggery to the cooked dal and cook on low heat until the mixture
becomes thick. Remove from heat and pass it through a sieve while still hot. Add grated
nutmeg and cardamom powder. Stir well and remove from heat and keep aside to cool. Mix
the wheat flour, flour, oil and enough water to obtain a soft dough.
Keep it aside for an hour or two. Divide the gram dal mixture into lemon sized balls and the
flour dough into slightly smaller balls and roll them out a little. Place the gram dal ball in the
center of the rolled flour dough and close it to cover the filling completely. Roll out into a
chapati and bake on a non stick tawa until done on both sides, adding a little ghee around.
Bake until done. Serve hot with ghee.
------------------
Puri - 1
Recipe By :

-------- ------------ --------------------------------
1 1/2 cups refined white flour -- (maida)
1 tablespoon yogurt
1 tablespoon butter
1 pinch salt
oil -- to deep fry
Step 1: Mix thoroughly butter, flour, salt and yogurt in a bowl and then add sufficient water to
make dough like that of bread. Knead for a few more minutes and make into walnut sized
balls. Flatten the balls into a circle with a rolling pin to about the size of an adult palm and
keep aside.
Step 2: In a deep skillet heat oil (about 2 inches deep). When the oil is hot put the puri in the
skillet and spoon the hot oil on the puri continually until it puffs up or swells. Gently turn it
upside down and repeat until the puri is golden yellow.
Serve with any vegetarian or a meat dish or with jam.

Note: To make a good puffed up puri it is essential that the oil is very hot. But once the
dough is in the skillet turn the heat to low otherwise the puri might become brown without
cooking well.
Puri goes well with any Vegetable Kormas or Dhansak.
Makes: 12-14
------------------
Puri - Southall
Recipe By : Southall restaurant in Bukit Damansara


-------- ------------ --------------------------------
100 gram atta -- (wholewheat) flour
1 dash margarine
1 pinch salt
oil -- for frying
Mix ingredients together, occasionally adding some warm water until dough can be kneaded.
Divide dough into small golf-sized balls and roll them out using a rolling pin. Fry in oil until it
puffs and turns golden brown with a light crisp.
Makes four.
------------------
Purin Bread
Recipe By : old clipping - 1961

*Indian

-------- ------------ --------------------------------
2 1/2 cups whole-wheat flour
1/2 cup butter or margarine -- softened
1 1/3 cups yogurt -- unflavored
Mix flour and salt; cut in butter until crumbly looking. Add yogurt; mix well. Roll 1/8 inch
thick; cut with floured 4 inch round cutter or cut in squares or diamonds. Fry in hot deep fat
at 385f on frying thermometer until puffy and golden brown on both sides. Or fry in 1 inch hot
oil in a deep skillet. Drain on paper towels. Makes about 3 dozen.
------------------
Puris (Fried Bread Puffs)
Recipe By : McCalls Cook Book 1963


-------- ------------ --------------------------------
2 C Sifted All-Purpose Flour
1 Tsp Salt
1/4 C Butter Or Margarine -- Melted
Salad Oil Or Shortening
1. Sift flour with salt into large bowl. Add butter, mixing well with fork.
2. Stir in about 6 tablespoons water, mixing to make a soft, pliable dough.
3. On lightly floured surface, knead dough 5 to 7 minutes, or until it is
shiny and satiny. (Or put dough through medium blade of food chopper and 10
times, or until it is shiny and satiny.).
4. Roll out dough about 1/8 inch thick. Cut into 3-inch rounds.
5. Meanwhile, in deep skillet or deep-fat fryer, slowly heat salad oil(at
least 2 inches) to 360 degrees F on deep-frying thermometer.
6. Deep-fry dough rounds, a few at a time, 30 seconds, or until they puff
and are golden-brown. Turn; fry 1 minutes on other side, or until
golden-brown. Drain on paper towels. Serve hot.
------------------
Puris - 2
Recipe By :

-------- ------------ --------------------------------
1/2 teaspoon salt
3 tablespoons ghee
3/4 cup warm water minus 1 tablespoon
oil for frying
Blend the flour and salt in a bowl. Ad the ghee and rub it into the flour with the tips of your
fingers until it resembles a coarse flaky meal. Make a well in the center and pour in the
water, then stir with a spoon until blended. Turn the dough onto a lightly floured board or
work surface and knead for 7 minutes. Place the dough back in the bowl and cover with a
slightly damp towel. Let rest for 30 minutes, or wrap in plastic and chill overnight. Bring to
room temperature before rolling. Divide the dough in half into a cylinder, then cut each
cylinder into 6 even-size pieces. Roll a piece of the dough into a ball between your hands,
then flatten it into a disk.
With a rolling pin roll the disk on a lightly floured surface into a 5-inch circle, turning the
dough as necessary to keep the circle evenly round. Lightly flour the work surface as
necessary. Repeat with the remaining dough and unevenly stack the puris as you go along,
then cover with a slightly damp towel. Pour enough oil into a medium skillet to reach a depth
of 2 inches, and heat over medium heat until hot but not smoking. To test if the oil is hot
enough drop a tiny piece of dough into it; it should sizzle immediately and rise to the surface.
Slide one puri into the oil and press it down with a slotted spatula to deep it below the
surface.
It will immediatley begin to puff up. Cook for 30 seconds, then turn over and cook another 30
seconds, or until lightly golden. Drain on paper towels and serve immediately, or you can
keep them in a 250 degree oven for the few minutes it takes you to finish the batch.
note: do not be surprised if all of the puris don't puff up perfectly.Sometimes that happens,
but they are still delicious. If many of them don't puff up then perhaps they are not evenly
round, or perhaps they have been rolled larger than 5 inches. In either case, form the
uncooked dough into a ball again and reroll into a circle.
------------------
Pyazwale Sookhe Aloo ("Dry" Potatoes With Onions)
Recipe By :

-------- ------------ --------------------------------
6 medium-sized potatoes
1/8 teaspoon ground asafetida -- or 1/8 inch lump
-- asafetida
1 whole dried red peppers -- up to 3
1 medium-sized onion -- peeled and coarsely
-- chopped
Boil the potaotes in their jackets. Peel themand mash them coarsely with a fork or hand
masher. Heat the oil in a 10-12 inch skillet over medium heat. When hot,first put in it the
asetida; after it has sizzled for a few seconds, add the cumin and mustard seeds; then in 10
seconds or so, the red pepper. When pepper changes color (1 to 5 seconds), put in the
chopped onions and turmeric. After the onions have cooked 3 to 5 minutes and turned
brown at the edges, put in the mashed potatoes, salt, garam masala, and lemon juice. Fry,
stirring and mixing, for 5 to 7 minutes. serve with chapatis, pooris, or parathas.
serves 6-8
Carolyn
------------------
Quick Glazed Carrot Halwa (Gajar Halwa)
Recipe By : Classic Indian Vegetarian And Grain Cooking by Julie Sahni


-------- ------------ --------------------------------
3/4 pound sweet butter -- (3 sticks)
3/4 cup whole milk ricotta cheese
3/4 cup nonfat dry milk powder
1/2 cup blanched slivered almonds
6 cups packed shredded or grated carrots
-- (2 1/2 to 3 lbs.)
9 tablespoons sugar
1 1/2 teaspoons ground cardamom
The art of making halwa with nuts was introduced in India during the Moghul period by the
traders from the Middle East and Asia Minor. It is the Indian cooks, however, who are
credited with making halwa by using vegetables such as carrots, pumpkin, zucchini, snake
squash, winter melon, potatoes, and yams. This glazed carrot halwa, a specialty of the Sikhs
of Punjab, is the most popular halwa in India and is enjoyed as a dessert as well as a sweet.
Traditionally it is made with milk fudge (khoya), but I substitute ricotta cheese combined with
dry milk and butter, which is quicker and produces just as good a result.
1. Melt 1 stick (8 tbsp.) of the butter in a skillet. Add the ricotta and dry milk, mix it in, and
cook over medium-high heat to a thick paste (about 15 minutes), stirring constantly. Transfer
the mixture to a small plate and set aside.
2. Wipe the skillet clean and add 2 tbsp. of the butter along with the almonds. Cook over
medium-high heat until the almonds turn light golden (about 2 minutes), turning and tossing
constantly. Drain the almonds on paper towels and set aside for garnish. Add the pistachios
to the same skillet and cook until they become crisp (about 1 minute). Drain the pistachios
on paper towels and set aside separately.
3. Wipe the skillet clean and add 1 stick (8 tbsp.) butter and place over medium-high heat.
When the butter melts, add carrots and stir-fry until they are will coated with butter. Reduce
heat to medium or medium- low, cover, and cook for 8 minutes or until the carrots are cooked
but not mushy. Add sugar and cardamom and cook until the carrots are glazed (about 5
minutes), stirring constantly.
4. Blend in the milk-cheese paste and continue cooking and adding the remaining 6 tbsp. of
butter in small portions, until the halwa looks thick and glazed (12 - 15 minutes). Turn off the
heat and stir in the pistachios. The halwa can be made ahead and kept refrigerated for up to
1 week.
To serve: Heat the halwa and put on an attractive serving dish and pat it down with a metal
spatula. Garnish the halwa with almonds. The halwa has the consistency of a thick, moist
pudding. Therefore, serve scooped into individual dessert plates with a spoon.
For 12 to 16 persons.
------------------
Quick Mango Pickle (Avakkai)


-------- ------------ --------------------------------
1 medium raw -- hard, fleshy and
-- sour mango
12 tablespoons oil
2 tablespoons mustard powder
1/2 clove garlic -- peeled
1 pinch turmeric
1. Clean the mango. Dry well. Chop into small pieces.
2. Heat the oil slightly and cool.

3. Take a dry vessel. Mix the mustard powder, chile powder, salt and turmeric. Add oil and
mix well.
4. Add mango and garlic. Mix again.
5. Bottle for 6 days.
------------------
Quick Mulligatawny Soup
Recipe By :

-------- ------------ --------------------------------
1 1/2 cups water
1/3 cup uncooked long grain white rice
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups bite-size chunks cooked chicken
1 cup unsweetened applesauce
1/4 cup chopped fresh parsley
1/2 cup heavy cream
Heat oil in a large saucepan. Add onion and curry powder, stir over medium-low heat 3
minutes or until onion is translucent. Add chicken broth, water, rice, salt, and pepper. Bring
to boil, reduce heat, cover and simmer 20 minutes or until rice is cooked. Stir in chicken,
applesauce and parsley. Cover and simmer 5 minutes or until soup is hot. Remove from
heat and stir in cream. Serve immediately makes 7 cups. 4 servings.
Crusty bread and a tossed salad go well with this main-dish soup.
------------------
Quick Rice Dosa (Kappa Ort)

Dosas *Indian

-------- ------------ --------------------------------
1 cup raw rice
1 handful cooked rice
salt -- to taste
oil -- for frying
Wash the raw rice and grind it with grated coconut and cooked rice to a fine paste. The
batter should be fairly thick. Add salt to taste. Keep the teapot tava on the fire and rub it with
a little oil. Pour a ladleful of batter, cover it with a lid and cook until done.
Serves 4 - 6.
------------------
Quick Rice Dosa (Kappa Rotti)

Categories : South Indian Rice
Vegetarian *Indian

-------- ------------ --------------------------------
1 cup raw rice
1/2 cup cooked rice
salt -- to taste
oil -- for frying
Wash the raw rice and grind it with grated coconut and cooked rice to a fine paste. The
batter should be fairly thick. Add salt to taste. Keep the chapati tava on the fire and rub it
with a little oil. Pour a ladle full of batter, cover it with a lid and cook until done.
------------------
Quick Samosa
Recipe By : Nimisha Chheda


-------- ------------ --------------------------------
1/2 pound potatoes
5 green chillies -- (to 6)
4 flakes garlic -- (to 6)
1/2 inch ginger
1/2 teaspoon dhania
1/2 teaspoon aniseed
1/2 teaspoon jeera
salt
turmeric powder
2 pieces cinnamon -- (to 3)
3 cloves
1/4 teaspoon shahjeera
1 cardamom
lime juice
pepperidge farm puff pastry sheets
Boil potatoes and make small cubes.
Grind and make a paste of green chillies, garlic, ginger, dhania, aniseed, and jeera.
Heat 2 tbp. of oil in a pan and add paste to it. Then add potatoes and salt, turmeric powder,
Garam Masala, cinamon, cloves, shahjeera and cardamom. Sprinkle lime juice on it. Then
make 8 to 10 balls and keep aside.
Spread the sheets of puff pastry on the kitchen top , cut a square and make that into half so
that it becomes a triangle. Put potato ball in the middle portion of the puff pastry and roll the
sides on it so that it would look like Samosa. Place and glue the corners.
Bake them in the pre heated oven at 350F for 20 minutes. Take them out and enjoy with
chutney or ketchup.
------------------
Raagi Muddhe
Recipe By :

-------- ------------ --------------------------------
1 cup raagi flour
2 tablespoons plain cooked rice
salt to taste
3 cups water
Heat water in a large, heavy, deep vessel. Add salt and rice when it comes to a boil. Mix,
and dump flour over the boiling water. Do not stir, cover and steam on moderate for 6-7
minutes. Take off fire, stir vigorously with a wooden spoon.
When no lumps are left, and mixture is smooth, shape balls as follows. Moisten hands and
palms, take a lump of the dough and shape with palms. Keep some water simmering in a
steamer or double boiler(top vessel should have perforations). Steam the raagi balls
covered for 3-4 minutes. Flatten a bit in plate, and serve piping hot with ghee, sambar and
curds.
Karnataka region
------------------
Raan (Spiced Leg Of Lamb)


-------- ------------ --------------------------------
-- chopped
6 medium-size garlic cloves -- peeled, coarsely
chopped
1 inch tick of cinnamon -- coarsely crushed
8 whole cloves
1 teaspoon turmeric
1 teaspoon ground hot red pepper
4 teaspoons salt
5 pounds leg of lamb -- trimmed of all, (5
-- to 6)
fell -- (parchment-like
-- outer covering) and
any excess fat
1/2 cup unsalted -- unroasted
-- pistachios
1/2 cup seedless raisins
1/4 cup blanched almonds -- slivered
1/4 cup honey
3 tablespoons plus 1 cup boiling water
Combine the ginger, garlic, cardamom, cinnamon, cloves, cumin, turmeric, hot red pepper,
salt and lemon juice in the jar of an electric blender. Blend at high speed for 30 seconds,
then turn off the machine and scrape down the sides of the jar with a rubber spatula. Blend
again until the mixture becomes a smooth puree.
With a small, sharp knife, make about a dozen slashes I inch long and 2 inches deep on
each side of the leg of lamb. Rub the spice puree over the entire outer surface of the leg,
pressing it as deeply into the slashes as possible. Place the lamb in a heavy casserole large
enough to hold it comfortably and set it aside to marinate for 30 minutes at room
temperature.
Meanwhile puree the pistachios, raisins, almonds and yoghurt in the blender jar, and spread
the mixture evenly over the lamb. Drip the honey on top of the leg, cover the casserole
tightly, and marinate the lamb in a cool place for about 24 hours, or in the refrigerator for at
least 48 hours.
Preheat the oven to 350*. Drop the saffron threads into a small bowl, add 3 tablespoons of
boiling water, and let them soak for 15 minutes. Pour the saffron and its soaking water over
the leg of lamb, and pour the remaining cup of water down the sides of the casserole.
Bring to a boil over high heat, cover tightly, and bake the lamb in the middle of the oven for 1
1/2 hours. Then reduce the heat to 250* and bake 30 minutes longer, or until the lamb is
tender and shows no resistance when pierced with the point of a small, sharp knife.
Remove the casserole from the oven, uncover it, and let the lamb cool in the sauce for 1
hour before serving.
------------------
Raan Masaledar (Whole Leg Of Lamb In Spicy Sauce)
Recipe By :
Categories : Lamb Main Dish
*Indian

-------- ------------ --------------------------------
5 pounds lamb -- leg of
***SAUCE***
2 ounces almonds -- blanched
1/2 pound onions -- coarsely chopped
4 1" cubes ginger -- , peeled, coarsely c
20 ounces yogurt -- plain
2 tablespoons cumin seed -- ground
16 cardamom pods
1 cinnamon stick -- 2" long
10 peppercorns -- black
***GARNISH***
4 tablespoons sultana raisins
1/2 ounce almonds -- blanched, slivered
Make sure that all the fat has been trimmed from the outside of the leg and that most of the
fell (parchment-like white skin) has been pulled off. Put the leg in a baking dish made,
preferably, of Pyrex or stainless steel. Put the 2 oz. almonds, onions, garlic, ginger, green
chiles, and 3 tablespoons of the yogurt into the container of a food processor or blender and
blend until you have a paste. Put the remaining yogurt into a bowl. Beat lightly with a fork or
a whisk until it is smooth and creamy. Add the paste from the processor, the cumin,
coriander, cayenne, salt and garam masala. Mix.
Push some of the spice paste into all the openings in the lamb. Be quite generous. (I forgot
to say, you need to ask the butcher to make a deep pocket to hold a "stuffing", in this case,
some spice paste mixture, or make a pocket yourself) Spread the paste evenly on the
underside of the leg (the side that originally had less fat.) Now, using a small, sharp, pointed
knife make deep slashes in the meat, and push in the spice paste with your fingers. Turn the
leg over so its outer side (the side that was once covered with fat) is on the top. Spread a
very thick layer of paste over it. Again, make deep slashes with the knife and push the spice
paste into the slashes. Pour all the remaining spice paste over and around the meat. Cover
with plastic cling film and refrigerate for 24 hours. Take the baking dish with the meat out of
the refrigerator and let the meat come to room temperature. Remove the cling film. Heat the
oil in a small frying pan over a medium flame. When hot, put in the cloves, cardamom,
cinnamon and peppercorns. When the cloves swell - this takes just a few seconds - pour the
hot oil and spices over the leg of lamb. (My note: I found the spices jumped and spat in the
oil quite a lot - make sure your arms and counter are well protected)
Preheat the oven to 400F. Cover the baking dish tightly either with its own lid or with a large
piece of aluminum foil. Bake, covered, for 1 hour 30 minutes. Remove the foil and bake
uncovered for 45 minutes. Baste 3-4 times with the sauce during this period. Scatter, or
arrange in a pattern, the sultanas and the 1/2 oz. almonds over the top of the leg and bake
for another 5-6 minutes. Remove the baking dish from the oven and let it sit in a warm place
for 15 minutes. Take the leg out of the pan and set it on a warm platter. Spoon off all the fat
from the top of the sauce. Use a slotted spoon and fish out all the whole spice in the sauce.
Discard the spices. Pour the sauce around the leg.
------------------
Rabdi
Recipe By :
-------- ------------ --------------------------------
1 liter whole milk
1 teaspoon ghee
1/2 can condensed milk --
1/4 cup almonds -- sliced fine (40 g.)
1 sheet silver varakh or a handful of sliced
-- pistachios
HEAT the ghee in a non stick pan. Swirl the pan to coat the bottom completely. Add the
milk. Keep stirring the milk occasionally until reduced to half of its original quantity. Add the
condensed milk and cook, stirring constantly to avoid sticking to the bottom of the pan.
Scrape the sides of the pan from time to time to get the malai into the milk. Cook until
reduced to half of its quantity. Remove from the heat and allow to cool. Add the almonds.
When cool, place in the refrigerator. Mix the milk from time to time.
Garnish with silver varakh or pistachios.
------------------
Ragda Pattice (Dal Patties)
Recipe By :

-------- ------------ --------------------------------
***FOR THE RAGDA***
100 grams white dry peas
1 1/4 tablespoons coriander-cumin powder
3/4 tablespoon refined flour
salt -- to taste
***FOR THE PATTIES***
4 potatoes*
1 tablespoon -- ¥
1 gram dal -- cooked
4 green chilies, finely chopped
1 1/2 tablespoons coriander leaves -- finely chopped
salt -- to taste
* boiled in water with a pinch of salt (to 5 potatoes)
Potato Patties with dried peas gravy.
For the ragda:
1. Soak dry peas overnight.
2. Pressure cook them until done with enough water and salt to taste.
3. When cool, remove from the cooker.
4. Dissolve flour in a little water to make a smooth paste and add to the cooked peas.
5. Add the remaining ingredients and mix well.
6. Cook on a medium heat until the flour gets well cooked and there is a thick gravy.
Remove from heat and keep aside.
To prepare the patties
1. Peel and mash the potatoes.
2. Grind green chiles, coriander leaves, 1 tbsp. cumin powder and salt well.
3. Add the mashed potatoes and knead well until smooth. Keep aside.
4. Add the remaining cumin powder, chile powder, turmeric powder and salt to taste to the
gram dal and mix well.
5. Divide the mashed potatoes into small portions. Roll them into cup shapes and fill a little
gram dal mixture in it.
6. Close the potato mixture and roll into slightly flat pattice shape.
7. Heat oil on a thick griddle and fry the remaining patties until done.
8. Serve patties with ragda poured on it.
------------------
Ragra Pattis
Recipe By :

-------- ------------ --------------------------------
2 aloo tikki *
1/2 cup chole or chane -- (without the
-- garnish) *
tamarind chutney
mint chutney
1/2 teaspoon chaat masala -- (to 1 tsp)
chopped onion
ginger -- julienne
chopped coriander
chopped green chile
* See recipe in this recipe database
Place the fried aloo tikki on an individual serving plate. Cut each into two.
Spoon the chane over it.
Spoon the mint chutney and the tamarind chutney, according to taste, over the chane.
Sprinkle chaat masala.
Garnish with onion, ginger, coriander, green chile and serve immediately.
------------------
Rahaven Rice


-------- ------------ --------------------------------
3 cups Basmati rice*
3 tablespoons extra virgin olive oil
1 pound whole fava beans**
1 cup dill -- minced, firmly
-- packed
2 teaspoons salt
4 cups stock
* Rinse the rice 5 or 6 times, and soaked in water for 30 minutes and then drained in a sieve
for 15 minutes
** Shelled, parboiled, and peeled (will yield about a 1/2 cup of beans)
Heat heavy 3 1/2 quart sauce pan and add oil. When oil is very hot, add the cardamom pods
and the cumin. Fry the spices until the cumin seeds turn almost black, but not to the burnt
state. This could take 3-5 minutes. Add the rice and stir carefully to coat the rice with oil.
Sauté the rice for a few minutes, then add the fava beans, the dill and the salt. Add the
stock, bring to a boil, turn the heat down to low, cover the pan tightly and cook the rice for 25-
30 minutes. Remove the cover, gently fluff the rice with a fork, cover the pot with a clean
towel, replace the lid and let the rice sit for about 10 minutes.
Serve immediately. Serves 4-6.
If you don't have access to fresh fava beans, fresh peas will do as a substitute. You can also
substitute the spices, using cinnamon stick, or fennel, etc.
------------------
Raisin Chutney
Recipe By :

-------- ------------ --------------------------------
1 cup raisins
2 teaspoons minced gingerroot
1/4 cup water
1 dash cayenne
1/2 teaspoon salt
Place all the ingredients in a blender or food processor and blend until you have a coarse
paste. You will probaly have to turn off the machine and scrape down the sides a few times.
Scrape into a container with a tight cover. This will keep up to 2 weeks in the refrigerator.
serves 4-6
------------------
Raita (Vegetables In Yogurt)

Recipe By :

-------- ------------ --------------------------------
1 cup yogurt
1 cup chopped apples
1 cup chopped cucumber
1/2 cup chopped cabbage
1 teaspoon sugar
1 chopped green chile
2 tablespoons halved grapes
salt -- to taste
1. Beat the yogurt.
2. Mix the remaining ingredients.
3. Put in the refrigerator to cool.
Serve Cold.
------------------
Raita - Onion And Tomato - India


-------- ------------ --------------------------------
1 small onion
1/2 teaspoon salt
1 small tomato
1/2 teaspoon chat masala -- (opt)
1/4 cup milk
1. Beat yogurt and milk till smooth
2. Chop onion and tomatoes and add to Yogurt.
3. Add salt and pepper and sprinkle the chat masala over, and serve.
------------------
Raita Cool Down
Recipe By :
Categories : Dips Raita
*Indian

-------- ------------ --------------------------------
1 1/2 teaspoons fresh ginger root -- minced
2 plum tomatoes -- seeded and
chopped
1 cup cucumbers -- peeled & diced
1 1/2 cups yogurt
1 dash Tabasco sauce
salt -- to taste
1/4 cup fresh cilantro leaves --
coarsely chopped
Chop the tomatoes into 1-inch dice. Chop the scallions diagonally including three inches of
green. Place the oil, ginger, and cumin in a small skillet. Cook over low heat for one minute,
stirring constantly. Scrape mixture in to a mixing bowl with a rubber spatula. Add the
tomatoes, cucumber, scallions, and garlic. Stir well to combine. And the remaining
ingredients and fold gently to combine. Adjust the seasonings. Cover and refrigerate for at
least one hour but no longer than three. Stir well before serving.
Recipe By: Sheila Lukins
------------------
Rajagaro Bakri
Recipe By :

-------- ------------ --------------------------------
1 cup rajagaro flour -- heaping cup
3/4 teaspoon minced serrano or
1 teaspoon minced jalapeno pepper
1 teaspoon salt
1 teaspoon oil
1/4 teaspoon jeera
1 tablespoon oil
rice flour -- (a little for
-- rolling to make it
-- crisp)
1/2 cup water
Combine rajagaro flour,jeera powder ,salt, chilis and 1 tbsp oil.Gradually add water mixing
with fingers.Knead dough with the palm of your hand for a few minutes getting the flour off
the bottom of the bowl as you knead.
When you have kneaded well put this on a rolling surface using a small rolling pin ,rice flour
or rajagaro flour for rolling the dough. If you add too much flour the dough will dry out.If the
dough is too hard add a few drops of water and knead more.
1 cup of flour and 1/2 cup of water should yield 6-8 pieces of roti.
Roll out the bakri(roti).Heat a nonstick tava(pan) to medium(6) temp. Spray with cooking
spray or use a tiny amount of oil on tava.Cook first side on hot tava until the roti turns a slight
pinkish tint and some air bubbles form and there are brown spots on the te side
underside.Do not turn too soon or too often.After turning brush a tiny amount of oil on the
cooked side with the back of your spoon.Turn when the second side has browned a bit and
put a tiny bit of oil on the first side with back of spoon rub heat and transfer to a serving
dish.These are best cooked one at a time and served when hot and chewy.They can be
frozen and reheated later but are the best fresh.
Michelle Zaniewski
------------------
Rajasthani Dal Bati
Categories : *Indian Dals

-------- ------------ --------------------------------
***FOR DAL***
2 cups rajma beans*
3/4 cup whole black gram -- (urad) **
2 green chillies -- slit lengthwise
2 tablespoons cream
4 tablespoons ghee
1 cup coriander leaves -- finely chopped
oil
salt -- to taste
***FOR DUMPLINGS***
5 cups whole wheat flour -- sieved
1 cup ghee -- melted
2 tablespoons curd
salt -- to taste
"Rajasthani Dal Bati (Puffed Dough Dumplings With Lentil Curry)"
* soaked in water overnight with a pinch of soda bicarb ** soaked in water overnight with a
pinch of soda bicarb
Pressure cook rajma and black gram till soft. Heat 4 tbsps oil. Add onions. Brown them.
Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt. Simmer till
well blended. The gravy should be thick. Pour over cream and ghee. Knead a soft dough
with flour, ghee, curd, salt and just enough water. Roll into lemon-sized balls. Cover and
keep for one hour. Then roast in batches on hot coals till puffed and golden outside and
spongy inside. Keep hot. Garnish the dal with coriander leaves and slit green chillies. Dip
hot dumplings in the dal while eating.
------------------
Rajasthani Spicy Lamb Stew
Recipe By : Ismail Merchant's Indian Cuisine

Lamb Soups And Stews
*Indian

-------- ------------ --------------------------------
1 pound boneless lean lamb -- , cut into 2" cubes
2 medium onions -- canned, peeled and
-- sliced
1 1 inch piece fresh ginger root -- , chopped
8 cloves garlic -- , peeled and chopped
1/2 cup plain yoghurt -- , stirred
salt
Heat half the oil in a saucepan over medium-high heat. When hot, add the cubed lamb and
stir constantly to brown on all sides. Remove the meat with a slotted spoon and reserve it.
Add the rest of the oil to the pan, and when hot, add the onions and brown them, stirring
frequently to prevent burning. Meanwhile, mix the ginger, garlic, coriander, cumin, and
turmeric into the yoghurt. When the onions are browned, add the meat and yoghurt mixture
to the pan, stirring. Reduce the heat to medium-low and simmer for 10 minutes, adding a
little water if necessary to prevent burning. Add the chili powder to the lamb, season with
salt, and add 1 3/4 cups hot water. Cover, lower the heat, and simmer for 1 1/4 hours, until
the meat is tender and the spicy gravy is thick. Serve with plain boiled rice. India
------------------
Rajma
Recipe By :

-------- ------------ --------------------------------
2 cups kidney beans
1 pinch turmeric
1/4 cup oil
1 in ginger
3 tomatoes
3 quarts water
1 teaspoon salt
1 onion
1 small cilantro -- bunch
Wash beans and boil for 2 - 3 hours or 1/2 hour in pressure cooker. In the meantime make
masala of onions, garlic, ginger and tomato as in ? curry. Add to the beans and cook again
until most of the liquid dries up and the beans are soft and thoroughly cooked. Garnish with
coriander leaves and serve.
------------------
Rajma (Red Kidney Beans)


-------- ------------ --------------------------------
2 cups red kidney beans
3/4 liter water
1 teaspoon turmeric
1 tablespoon salt
1/4 cup oil
coriander leaves -- for garnish
Wash beans and boil for 2 - 3 hours in an ordinary pot or 1/2 hour in a pressure cooker.
Heat oil over high heat. Add onions and fry until golden brown. Take care not to burn them.
Add garlic, ginger and tomatoes.
Fry until a smooth paste is obtained. Add this paste to the beans and cook again until most
of the liquid dries up and the beans are soft and thoroughly cooked. Garnish with coriander
leaves and serve.
------------------
Rajma Dal (Curried Red Kidney Beans)

*Indian

-------- ------------ --------------------------------
2 cups rajma dal -- (dried red kidney
-- beans)
3 quarts water
1 tablespoon salt
1 cup onion -- finely chopped
-- chopped
1 teaspoon cumin
3 medium firm ripe tomatoes -- coarsely chopped
3 tablespoons melted ghee
In a large sieve or colander, wash the kidney beans under cold running water until the
draining water runs clear. Drop the beans into a heavy 4- to 5quart saucepan, pour in
enough water to cover them by I inch, and bring to a boil over high heat. Boil briskly for 2
minutes, then remove the pan from the heat and let the beans soak uncovered for 1 hour.
Drain the beans in a colander and add 3 quarts of fresh cold water to the saucepan. Add the
beans, then stir in the turmeric, red pepper and salt, and bring to a boil over high heat.
Reduce the heat to low, partially cover the pan, and simmer for 3 hours, or until the beans
are tender but still intact. Drain the beans in a sieve or colander set over a deep bowl and
set the beans and cooking liquid aside.
In a heavy 5- to 6-quart casserole, heat the vegetable oil over high heat until a light haze
forms above it. Drop in the onions, ginger and garlic, and lower the heat to moderate.
Stirring constantly, fry the mixture for 7 or s minutes, or until the onions are soft and golden
brown. Watch carefully for any sign of burning and regulate the heat accordingly.
Add the ground coriander. cumin and garam marala, and fry for 30 seconds, stirring
constantly. Still stirring, add the tomatoes and cook over moderate heat for 5 minutes, until
most of the liquid in the pan evaporates and the mixture is thick enough to draw away from
the sides and bottom of the pan in a dense mass. Pour in the bean cooking liquid, add 2
tablespoons of the fresh coriander and bring to a boil, stirring occasionally. Cover tightly and
Stir in the beans and cook for a few minutes to heat them through. Taste for seasoning,
ladle the entire contents of the pan into a heated bowl or tureen, and sprinkle the top with the
ghee and the remaining 2 tablespoons of fresh coriander. Serve at once.
------------------
Ras Malai - 1
Recipe By :

-------- ------------ --------------------------------
8 rasgullas
1 1/2 liters cow's milk
100 grams sugar
10 strands saffron
1/4 cup pistachios -- sliced fine)
1/4 cup almonds -- sliced fine
Soak the rasgullas in the milk for one hour. Remove from milk and set aside. Heat the milk
and keep stirring until reduced to less than half its quantity. Add sugar and keep stirring on a
low heat for 10 more minutes until the sugar is dissolved. Remove from heat. Add the
condensed milk and stir well. Keep aside to cool. Add the soaked rasgullas.
Sprinkle the saffron. Do not stir the milk. Try not to disturb the container. Cool in the
refrigerator overnight. Swirl the milk with a light hand before serving. This will give beautiful
streaks of yellow (from the saffron) and the white of the milk. Garnish with almonds and
pistachios.
------------------
Ras Malai - 2
Recipe By :

-------- ------------ --------------------------------
2 quarts milk
1 cup sugar
2 cups dry milk
2 eggs
Mix sugar into the fresh milk and boil until it gets slightly thick. In a large bowl add the dried
milk, eggs, baking powder and cooking oil and knead the dough. Make balls or whatever
shape you desire.
Put these balls into the fresh milk and sugar mixture and cook for 10 minutes until soft as
desired. Serve when cooled. Sprinkle ground almonds and pistas if desired.
------------------
Ras Malai - 3
Recipe By :
Categories : *Indian Sweets

-------- ------------ --------------------------------
1 large and one small carton of ricotta cheese
2 eggs
1/2 cup sugar or until mixture tastes sweet.
Combine all of this in a bowl and then spread in a rectangular,ungreased pan. Bake it for
aprox. 30 min. in a 350 degree oven. or until it isn't jiggley in the middle. (I told you I did
this by watching!!:) )
In the meantime.. Pour 6 cartons (pints) of heavy whipping cream in a heavy bottomed pot.
Add about 1 cup of sugar and 3 or 4 cardamom pods,broken. (The milk should be sweet but
not too sweet) Bring to a boil and then reduce heat and continue boiling for 5 minutes.
Stirring constantly.
Take out the pan of cheese and cut into squares. Pour the hot milk over the squares. They
will float to the surface of the pan.
sprinkle with a little rose water (about 1/4 teaspoon ???) Some ground pistachios and a med.
sized pinch of saffron. Refrigerate until cold and milk is thick.
Caution: This dessert is addicting and is not recommended for those of us who could stand
to loose a few pounds. hee hee
Lori Venkataramiah
------------------
Ras Malai - 4
Recipe By :

-------- ------------ --------------------------------
2 quarts milk
1 cup sugar
2 cups dry milk
2 eggs
Mix sugar into the fresh milk and boil until it gets slightly thick. In a large bowl add the dried
milk, eggs, baking powder and cooking oil and knead the dough. Make balls or whatever
shape you desire. Put these balls into the fresh milk and sugar mixture and cook for 10
minutes until soft as desired. Serve when cooled. Sprinkle ground almonds and pistas if
desired.
------------------
Ras Malai - 5
Recipe By :

-------- ------------ --------------------------------
1 large and one small carton of ricotta cheese
2 eggs
1/2 cup sugar or until mixture tastes sweet.
Combine all of this in a bowl and then spread in a rectangular,ungreased pan. Bake it for
aprox. 30 min. in a 350 degree oven. or until it isn't jiggley in the middle. (I told you I did
this by watching!!:) )
In the meantime.. Pour 6 cartons (pints) of heavy whipping cream in a heavy bottomed pot.
Add about 1 cup of sugar and 3 or 4 cardamom pods,broken. (The milk should be sweet but
not too sweet) Bring to a boil and then reduce heat and continue boiling for 5 minutes.
Stirring constantly.
Take out the pan of cheese and cut into squares. Pour the hot milk over the squares. They
will float to the surface of the pan.
sprinkle with a little rose water (about 1/4 teaspoon ???) Some ground pistachios and a med.
sized pinch of saffron. Refrigerate until cold and milk is thick.
Caution: This dessert is addicting and is not recommended for those of us who could stand
to loose a few pounds. hee hee
Lori Venkataramiah
------------------
Ras Malai - Femina


-------- ------------ --------------------------------
8 rasgullas -- (either canned or
-- readymade)
1 1/2 liters cow's milk
100 gram sugar
10 strands saffron
1/4 cup pistachios -- (40 g), sliced fine
1/4 cup almonds -- (40 g), sliced fine
Makes: Eight ras malais
Soak the rasgullas in the milk for one hour. Remove from milk and set aside. Heat the milk
and keep stirring until reduced to less than half its quantity. Add sugar and keep stirring on a
low heat for 10 more minutes till the sugar is dissolved. Remove from heat. Add the
condensed milk and stir well. Keep aside to cool. Add the soaked rasgullas. Sprinkle the
saffron. Do not stir the milk. Try not to disturb the container. Cool in the refrigerator
overnight. Swirl the milk with a light hand before serving. This will give beautiful streaks of
yellow (from the saffron) and the white of the milk. Garnish with almonds and pistachios.
------------------
Ras Malai - Paneer Patties In Orange Perfumed Cream Sauce


-------- ------------ --------------------------------
2 cups water
1/4 cup + 1 tablespoon sugar
1 quart half-and-half
1 tablespoon grated orange zest
2 tablespoons chopped unsalted pistachios
2 3" pieces gold or silver leaf -- (varak), optional
(see note)
This version of a popular Indian restaurant dessert sports a California touch - grated orange
peel. You may add cardamom, saffron or rose essence if you prefer a classic Indian flavor.
Combine water and 1/4 cups sugar in a medium saucepan; bring to a boil, stirring constantly,
until sugar dissolves. Reduce heat and simmer for 12 minutes.
Combine the remaining 1 tablespoon sugar, the half-and-half and orange zest in a heavy
saucepan. Bring to a boil, reduce heat and simmer until sauce is reduced by one third, about
30 minutes. Remove from heat and let cool.
Meanwhile, mix together flour and paneer; knead until fluffy and thoroughly mixed, Form
mixture into walnut-size balls and flatten into 1/4-inch thick patties. Working in batches,
poach patties in simmering sugar syrup until they are firm, 1 to 2 minutes. Turn gently and
cook 1 minute longer.
Using a slotted spoon, transfer patties to a serving bowl. Pour in the cream sauce and
remaining sugar syrup. Cover and refrigerate for 6 to 8 hours, or until well chilled, (May be
made up to 4 days ahead).
Just before serving, sprinkle with chopped pistachios and, decorate with gold leaf, if
desired.
Note: Gold and silver leaf is available at Indian markets and specially food stores.
------------------
Rasa Kayi (Karnataka Curry)

Appetizers *Indian

-------- ------------ --------------------------------
3 fresh tomatoes
1 whole green chile -- (seeded), finely
-- chopped
1 piece fresh ginger -- (1"), chopped
2 whole green chiles -- (trimmed), halved
-- lengthwise
1 cinnamon stick
2 cardamom pods
2 bay leaves
1 teaspoon turmeric
1 large carrot -- cut in 2" batons
1 small potato -- cut in 2" batons
1 small cauliflower florets
2 ounces fine green beans -- trimmed
1/3 cup coconut milk -- more or less
salt and pepper
fresh curry leaves -- to garnish
1. Put the tomatoes, chopped chile, ginger and fennel seeds into a food processor or
blender and process until smooth.
2. Heat the oil in a large pan and fry the halved chiles, cinnamon, cardamom and bay leaves
for 2 minutes, stirring occasionally. Add the onions and cook over a low heat for 10 minutes,
stirring occasionally, until soft and caramelized. Stir in the turmeric, chile powder and
coriander and cook for 2 minutes. Stir in the carrot, potato and 5 tablespoons water, cover
and cook over a low heat for 15-20 minutes, stirring occasionally.
3. Add the cauliflower florets, green beans and tomato mixture. Cover and cook over a low
heat for a further 10 minutes until all the vegetables are tender and the sauce has thickened.
4. Stir in the coconut milk and cook over a low heat for 1-2 minutes to heat through. Serve
immediately, garnished with fresh curry leaves.
Description: "Colorful dish of baton-cut vegetables"
NOTE: A mixed vegetable specialty from the southern state of Karnataka, this hot and spicy
curry is wonderful eaten with a long, cool drink of mango lassi.
------------------
Rasam

*Indian

-------- ------------ --------------------------------
1/4 cup toor dal
1/4 cup masoor dal
4 large tomatoes -- (or 1 - 16 oz can)
1/2 teaspoon saunf -- optional
2 dry red chiles -- (to 3)
3 cloves garlic
1 bunch coriander and curry leaves
salt -- to taste
Cook the dal well with sufficient water. Add the tomatoes, salt, chile powder, turmeric
powder and tamarind extract. Crush the cumin and garlic and add to the rasam with the
black pepper. Simmer for a few minutes and add the hing powder. Heat a little oil in a fry
pan and pop the mustard seeds. Add the methi seeds saunf and curry leaves after removing
the heat source and add to the rasam. Garnish with coriander leaves.
------------------
Rasam (Without Dhal)


-------- ------------ --------------------------------
1 onion -- sliced
salt -- to taste
tamarind, size of a small lime
1 small piec jaggery
***FOR MASALA***
1 teaspoon coriander seeds, roasted, ground
1 teaspoon cumin seeds, roasted, ground
2 teaspoons peppercorns, roasted, ground
a few coriander leaves -- chopped
***FOR SEASONING***
2 tablespoons oil
1 red chile -- broken
Boil the tomatoes, onion, chiles and garlic in 4 cups of water with salt until cooked. Add the
masala ingredients, tamarind, jaggery and boil for 10 to 15 minutes. Season with oil,
mustard seeds, curry leaves, red chile and lastly add the asafetida and pour over the rasam.
Garnish with chopped coriander leaves.
------------------
Rasam - Food & Wine

Categories : South Indian *Indian

-------- ------------ --------------------------------
1 cup thoor dhal -- (yellow lentils)
8 1/4 cups cold water
1 tablespoon tamarind pulp -- (seedless)
1 cup hot water
1 teaspoon black peppercorns -- coarsely cracked
1 sprig fresh curry leaves -- optional
2 dried red chiles
1 cup chopped tomato
2 teaspoons salt
In a medium saucepan, cover the dhal with 2 1/4 cups of the cold water and stir in the
turmeric. Bring to a boil, then cover and simmer over low heat until the dhal is tender, about
30 minutes. Using a potato masher, puree the dhal, then transfer to a bowl.
Meanwhile, in a heatproof bowl, soak the tamarind pulp in the hot water until it is thoroughly
dissolved, about 10 minutes. Strain the tamarind liquid through a coarse sieve and set aside.
Discard the tamarind solids.
In a medium saucepan, heat the vegetable oil. Add the mustard seeds, cumin, peppercorns
and fenugreek and cook over moderate heat until the mustard seeds start to pop. Stir in the
curry leaves, dried chiles and asafetida. Add the dhal to the pan along with the tomato,
onion, salt, tamarind liquid and the remaining 6 cups of cold water. Bring to a boil over high
heat. Cover the saucepan and simmer the mixture over low heat for 30 minutes. Stir, then
allow the solids to settle. Using a ladle, serve the hot broth in large bowls or mugs.
The pepper broth can be refrigerated for up to 1 day. Reheat before serving.
------------------
Rasam - Salaria
Recipe By : Chef Krishnan Lal Salaria


-------- ------------ --------------------------------
1/4 cup tuar dal -- (yellow split peas)
1/4 cup masoor dal
4 large tomatoes -- optional
2 dry red chillies -- (to 3)
1/2 teaspoon hing powder -- (asafoetida)
1/2 teaspoon methi seeds -- (fenugreek)
3 cloves garlic
1 bunch coriander and curry leaves
salt -- to taste
Cook the dal well with sufficient water. Add tomatoes, salt, chilly powder and tamarind
extract. Crush the cumin and garlic and add black pepper to the rasam.
Simmer for a few minutes and add the hing powder. Heat a little oil in a frying pan and fry
the mustard seeds until they pop. Add the methi seeds and curry leaves after switching off
the fire and add to the rasam.
Garnish with coriander leaves.
Chef Krishnan Lal Salaria from Restaurant Taj of Crown Princess Inter-Continental Hotel
(Malaysia)
------------------
Rasam Podi - Rasam Powder

*Indian

-------- ------------ --------------------------------
1 1/2 cups red chillies
3/4 cup red gram dal -- (pigeon peas, toor
-- dal), picked
over and rinced
4 tablespoons bengal gram dal -- picked over and
-- rinsed
(yellow split peas -- channa dal)
In a heavy saucepan, dry-roast all the ingredients seperately, until they each give off a strong
aroma. (However do not roast the Ground turmeric.) Place all the ingredients in an electric
blender or food processor. Blend into a fine powder. Store in an airtight container and use
as required. Makes 15 ounces.
------------------
Rasam Powder (Rasam Podi)

*Indian

-------- ------------ --------------------------------
1 1/2 cups red chiles
3/4 cup red gram dal -- (pigeon peas-toor
-- dal)
4 tablespoons Bengali gram dal -- (yellow split
-- peas-channa
Rinse and pick over the dal.
In a heavy saucepan, dry-roast all the ingredients separately, until they each give off a strong
aroma. (However do not roast the Ground turmeric.)
Place all the ingredients in an electric blender or food processor. Blend into a fine powder.
Store in an airtight container and use as required.
Makes 15 ounces.
------------------
Rasgoola
Recipe By :

-------- ------------ --------------------------------
1 quart homogenized milk
2 teaspoons white vinegar
1 1/2 cups sugar
3 cups water
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.
------------------
Rasmalai - 1

Categories : Desserts Seafood
*Indian

-------- ------------ --------------------------------
2 quarts milk
1/4 cup lemon juice
3 cups sugar -- (plus 1 tbsp)
1 teaspoon fine grained semolina
3 drops rose essence -- (to 4)
1 quart half and half
1 tablespoon shelled -- unsalted pistachios
Make the chena with the milk and lemon juice according to the directions in the preceding
recipe with this difference. Hang up the milk curds for 2 hours instead of 1/2 hour. Knead
thoroughly. Make a ball and set it aside. Put the 3 cups of sugar, 6 cups of water, and the
cardamom pods in a deep 9 1/2 to 10 inch skillet or saute pan. Bring to a fast simmer over a
medium flame. Once the sugar has dissolved completely, turn the heat to low and let the
syrup simmer gently for 2 minutes. Turn off the heat.
Flatten the ball of chhena and add the semolina as well as the rose essence to it. Knead for
5 minutes, making sure the semolina and rose essence are well mixed in. Now make 20
crack-free balls, rolling each with just a little pressure between the palms of your two hands.
Bring the syrup to a simmer over a medium flame. Drop the balls into the syrup. Bring to a
simmer again. Adjust the heat so the syrup simmers gently for 5 minutes. During this
period, move the balls around and turn them over occasionally, using a very gentle touch.
Make sure you do not damage the balls. Turn the heat up and bring the syrup to what might
be described as a furious simmer. The syrup should look like a mass of tiny moving bubbles,
but it should never boil over. Sprinkle the balls with 2 tablespoons of water, cover, and cook
for 10 minutes. During this period, the balls should swell up.
Uncover, sprinkle the balls with another 2 tablespoons of water, cover and cook, simmering
furiously for another 10 minutes. Turn off the heat. Using a slotted spoon, transfer the balls
to an empty bowl. (The syrup can now be discarded.) Pour the half and half over the balls
and let them soak in it for 3 hours.
Take the balls gently out of the half and half with a slotted spoon and put them in another
bowl. Pour the half and half into a skillet or saucepan and boil it down until you have about 2
cups left. Turn off the heat. Crush the cardamom seeds finely in a mortar and mince the
pistachios. Add the crushed cardamom, the minced pistachios, and the one tablespoon of
sugar to the reduced half and half. Pour this half and half over the chhena balls. Allow to
cool. Cover and refrigerate for at least 2 hours, and serve cold, as a dessert along with the
creamy sauce.
------------------
Rasmalai - 2
Recipe By :
*Indian

-------- ------------ --------------------------------
1 16 oz contai ricotta cheese
1 cup sugar -- (to 1 1/2)
1 cup half and half
1 pinch saffron
3 cardamom pods
Pour out the Ricotta Cheese on to a mixing bowl. Add the sugar. Keep kneading well with
your hand or a spoon until the mixture is well mixed. I would add sugar until it just tasted
sweet. Not too much as it would get brown. Transfer this mixture on to a caserrole dish and
make the surface even.
Bake at about 375F for an hour or so until the surface of the rasmalai becomes firm and
slightly golden brown.
Take a few pods of Cardamam seeds and crush them in a pestle and mortar or your boards.
Take a few strands of saffron (this is optional) and mix them in a few spoons of half and half.
This should dissolve giving a nice red color and a good flavor too. Add the crushed
cardamom seeds and the dissolved saffron on to the cup of half and half and mix it well.
When the Rasmalai has cooled , cut it into cubes ( or diamonds ) . Pour the Milk mixture
over it and chill . You can add the flaked Almonds as a garnish.
This is a great dish and I would add more half and half if you need more.
------------------
Rasmalai - 3
Recipe By :

-------- ------------ --------------------------------
1 16 oz contai ricotta cheese
1 cup sugar -- (to 1 1/2)
1 cup half and half
1 pinch saffron
3 cardamom pods
Pour out the Ricotta Cheese on to a mixing bowl. Add the sugar. Keep kneading well with
your hand or a spoon until the mixture is well mixed. I would add sugar until it just tasted
sweet. Not too much as it would get brown. Transfer this mixture on to a caserrole dish and
make the surface even.
Bake at about 375F for an hour or so until the surface of the rasmalai becomes firm and
slightly golden brown.
Take a few pods of Cardamam seeds and crush them in a pestle and mortar or your boards.
Take a few strands of saffron (this is optional) and mix them in a few spoons of half and half.
This should dissolve giving a nice red color and a good flavor too. Add the crushed
cardamom seeds and the dissolved saffron on to the cup of half and half and mix it well.
When the Rasmalai has cooled , cut it into cubes ( or diamonds ) . Pour the Milk mixture
over it and chill . You can add the flaked Almonds as a garnish.
This is a great dish and I would add more half and half if you need more.
------------------
Rasomadhuri (Fried Sweet Cheese Balls)
Recipe By :
Categories : Vegetarian Sweets

-------- ------------ --------------------------------
1 cup ricotta cheese or home-made
1/2 cup milk -- powdered
***SUGAR SYRUP***
1 cup sugar
2 cups water
Mix all the ingredients and knead with the palm of your hand until smooth. Make round balls
(1 inch in diameter). Heat oil and brown the cheese balls. Drain them on a paper towel. Dip
them in sugar syrup for 24 hours, before serving.
SUGAR SYRUP: Heat 1 cup sugar and 2 cups water in a deep pan. Let boil. Turn down
heat and simmer for 10 minutes.
------------------
Rassogolla (Cheese Balls In Syrup)
Recipe By :

-------- ------------ --------------------------------
300 gram paneer
175 gram ricotta cheese
350 gram sugar
1 1/4 liters water
Rub the paneer and ricotta cheese with palm of your hand until smooth and creamy. Divide
into 16 balls.
Boil the sugar and water for 5 minutes over medium heat. Put the balls into the syrup and
boil for 40 minutes.
Cover and continue to boil for another 30 minutes. Serve warm or cold.
------------------
Rava - Maida Dosai
Recipe By :
Categories : Rice Dosas
*Indian

-------- ------------ --------------------------------
2 cups rice flour
1 cup all-purpose flour -- (maida)
1/2 cup cream of wheat -- (rava)
1/2 cup yogurt
2 teaspoons salt
1 medium onion -- chopped finely,
-- optional
1 1/2 teaspoons ginger -- chopped
4 green chiles -- cut in small bits
6 curry leaves -- cut in pieces
Mix rice flour, maida, rava, yogurt, asafetida, salt with water in a large vessel. The batter
should be as thick as butter-milk. Add cumin seeds (if not using onion), green chiles, curry
leaves ginger and onion (do not add onion if using cumin seeds). Mix well.
Pour 1/2 cup of batter in the pan, spreading while pouring. This batter has to be poured all
over the pan since it is a thin batter (can't spread it like regular dosai batter). Cook both
sides of the dosai on medium heat.
Remark: This dosai can be eaten without any chutney as it has onion, ginger etc.
------------------

Rava Dosa
Recipe By : "Curried Favors" by Maya Kaimal MacMillan


-------- ------------ --------------------------------
1 cup rice flour
1/2 cup farina -- (r) (cream of wheat)
2 tablespoons minced onions
1 teaspoon minced ginger
1 teaspoon minced green chile
(serrano -- Thai, or jalapeno)
10 curry leaves -- coarsely chopped,
-- optional
2 cups to 2 1/2 water
ghee
In a medium bowl combine flours, farina, onion, ginger, green chile, curry leaves, yogurt, salt,
and enough water to make a very thin batter. Cover and set aside for 1 hour at room
temperature to rest.
In a 8 - to 10 - inch nonstick griddle or frying pan heat a small amount of oil over medium
heat until a light sprinkling of water sputters and crackles on surface of pan.
Before frying each dosa, stir batter well. It should be thinner than crepe batter, so it will
spread easily on the griddle --- add more water if necessary (see note). Ladle about 1/3 cup
batter onto the hot griddle in a circular motion, starting from the outside and moving in, to
make a thin pancake.
The pancake will be very thin, and as it cooks small holes will appear throughout. Sprinkle
ghee generously on top. When bottom turns golden brown, turn pancake over and fry other
side for 30 seconds.
Serve folded in half, golden side out.
Note: Consistency of batter is critical to the success of dosa, so experiment with varying the
amounts of water if necessary; if dosas come out thick and gummy, batter needs to be
thinned.
To make Masala Dosa: Before removing dosas from pan (with golden side down) place
about 3 tablespoons of Potato Masala on one half, fold over like an omelet, and slide onto a
warm platter. Keep in a warm oven while frying remaining dosas. Do not stack or cover with
a lid, or they will become soggy.
------------------
Rava Kesri
Recipe By : Shahima

-------- ------------ --------------------------------
equivalent water
1 pound rava -- (semolina), about
chopped nuts -- (raisins, almonds),
-- to garnish
2 tablespoons ghee
1. Roast rava for about 5 minutes, set aside
2. Boil condensed milk and water
3. While boiling add rava in small quantities, stirring to keep smooth
4. Add ghee
5. Add chopped nuts etc...
6. When mixture is smooth and does not stick too much, remove and set aside in greased
dish. Pat down well. Cool, cut and serve garnished with sliced, blanched almonds.
------------------
Ravva Dosa
Recipe By :
Categories : Rice Dosas
*Indian

-------- ------------ --------------------------------
1 cup yogurt -- (preferably sour)
1/2 cup rice flour
1/4 cup moida
1 cup semolina -- (Bombay ravva)
1/4 cup coriander, chopped
15 crushed cashew nuts
2 green chiles, finely chopped
2 tablespoons fresh coconut, chopped
oil -- for cooking
salt -- to taste
Mix everything except oil. Add enough amount of water and mix well such that when you
pour batter on the frying pan, all you have to do is tilt the frying pan for the batter to spread
out thinly and evenly. You shouldn't use an implement to spread the batter. It should spread
on its own.
It is a great snack. Allam Pacchadi (ginger pickle) goes well with this dish.
Serves: 3-4.
------------------
Raw Tamarind Chutney (Chintakai Pacchadi)


-------- ------------ --------------------------------
10 raw tamarind pieces
1 pinch turmeric
1 pinch asafetida
10 red chiles
3 tablespoons oil
4 green chiles
salt -- to taste
1. Add turmeric and salt to tamarind. Grind. Remove strands and any bits of seed.
2. Fry red chiles, black gram, mustard seeds and fenugreek. Strain.
3. Add this and green chiles to the tamarind. Grind.
4. In the remaining oil add asafetida and warm. Cool. Mix chutney in this oil.
------------------
Raw Tomato Chutney (Pacchi Tomato Pacchadi)

*Indian

-------- ------------ --------------------------------
5 tomatoes
4 red chiles
tamarind -- the size of 1/4
lemon
1 pinch asafetida
salt -- to taste
1. Cut tomatoes into quarters.
2. Pour 1 1/2 tbsp. oil in frying pan. Cook tomatoes on low heat. Remove when soft. Cool.
3. Fry red chiles, mustard seeds, black gram and asafetida in 1 tbsp. oil. Grind.
4. Soak tamarind in a little water for 2 minutes until soft.
5. Add tomatoes and tamarind to the masala. Grind again. Add salt.
------------------
Rawa Dosa
Recipe By :

-------- ------------ --------------------------------
1 millilit rawa dosa batter
oil or ghee
15 cashew nuts -- broken, up to 20
Spread about 125 ml of the thin rawa dosa batter on a pre-heated, greased tawa. Put four or
five cashew nut pieces on top. Spread on a spoonful of ghee and cook until crisp and golden
brown. Fold it into a triangular shape. Serve with coconut chutney and sambar. Similarly
prepare three more rawa dosas.
------------------
Rawa Dosa Batter
Recipe By :

-------- ------------ --------------------------------
a few curry leaves
2 green chiles
1 cm ginger
1/2 cup rawa --
1/2 cup rice flour
3/4 teaspoon salt
20 peppercorns
2 tablespoons oil
CHOP the curry leaves, green chiles and ginger finely. Mix rawa, rice flour, salt, soda bicarb,
peppercorns and cummin seeds well. Add enough water (about two cups) and mix to a thin
watery batter. Heat oil in a pan and add the chopped vegetables.
Fry until they are light brown in color. When cold, mix into the batter.
------------------
Red Curry Chicken
Recipe By : Madhur Jaffrey's Far Eastern Cookery

*Indian

-------- ------------ --------------------------------
1 fluid ounce coconut milk
4 whole chicken legs and thighs -- deboned
1/2 teaspoon salt
4 tablespoons red curry paste
6 1/2 tablespoons fish sauce or salt to taste
1 teaspoon dark brown sugar
4 kaffir lime leaves
or
2 teaspoons lemon rind -- finely chopped
15 fresh sweet basil leaves
If using fresh coconut milk let it stand until cream rises to the top. Whether using fresh or
canned milk, skim off 4 tbsp thick cream and set aside. Stir the rest of the milk to mix. Skin
boned chicken and cut flesh into 1inch cubes Put thethin coconut milk into a medium sized
frying pan. Add salt and mix. Now, put in chicken pieces and bring milk to boil. Stir and
cook on mediium high heat for about 20 mins. Remove from heat and set aside. Put oil and
reserved coconut cream in a heavy wok or wide heavy pan. Bring to boil. Add curry paste
and stir and fry on medium heat until the oil separates and the paste is lightly browned.
Lower heat and add fish sauce and sugar. Stir to mix. Add chicken and coconut milk it was
simmered in. Simmer on low heat about a min. (all this can be done several hours before
needed) To Serve: Fresh kaffir leaves: remove central vein and cut crossways into very fine
strips. Dried: soak in water about 30 mins and then do this. Break basil or mint leaves off
stem. Put hot curry into serving dish. Scatter basil or mint leaves over chicken and with
back of spoon submerge them slightly in sauce, then scatter lime leaves over top and serve.
------------------
Red Kidney Beans (Rajma)
Recipe By :
Categories : Beans Curry
Dals *Indian

-------- ------------ --------------------------------
2 cups red kidney beans
3 quarts water
1 teaspoon turmeric
1 tablespoon salt
1/4 cup oil
3 chopped tomatoes
coriander leaves for garnish
Wash beans and boil for 2-3 hours or 1/2 hour in a pressure cooker. In the meantime make
Masala of onions, garlic, ginger and tomato as in chicken curry. Add to the beans and cook
again until most of the liquid dries up and the beans are soft and thoroughly cooked. Garnish
with coriander leaves and serve.
------------------
Red Lentil Dahl
Recipe By :
*Indian

-------- ------------ --------------------------------
1 cup lentils
6 cups water
1/2 teaspoon salt
1 onion -- small and chopped
1 tablespoon butter/oleo
1/2 green chile -- chopped
Soak lentils for one hour. Drain and wash lentils in cold water.
Place lentils in a 2-qt saucepan. Add water, green chile, salt and turmeric. Bring to a boil.
Lower heat and simmer 1 1/2 hrs.
Melt butter/oleo in a small frying pan. Sauté the onion. Add the onion and the butter/oleo to
the lentils and boil the whole thing for 2 or 3 minutes.
Serve with fresh lemon juice. Rice is also a good addition.
VARIATIONS: Instead of onion you can try 1/2 tsp of whole cumin seed. You can also add
1/2 cup of mixed veggies, or 1/2 cup of chopped potatoes and cauliflower, or 1/2 cup of
green peas.
------------------
Red Lentil Dal - 1
Recipe By : Nava Atlas's www.vegkitchen.com/hot.shtml 1/99

Beans Vegetables
Chiles *Indian
-------- ------------ --------------------------------
1 1/2 cups raw red lentils
4 1/2 cups water
1 small hot green chilies -- minced
to taste -- (1 to 2)
1 teaspoon freshly grated ginger
1 teaspoon turmeric
1 pinch nutmeg
salt to taste
This spicy Indian specialty is a cross between a sauce, a soup and a dip. Serve it as part of
an Indian meal, or use chapatis (Indian bread) or wedges of fresh warm pita bread to scoop it
up. For a main dish, serve the dal on top of cooked grains.
Rinse the lentils and combine them with the water in a large, heavy saucepan. Bring to a
boil, cover, and simmer until the lentils are quite mushy, about 40 minutes.
Heat the oil and skillet; saute teh onion and garlic over medium heat until golden. Add to the
saucepan. Stir in the remaing ingredients. Cover and simmer over very low heat for 15
minutes. Serve hot.
------------------
Red Lentil Dal - 2
Recipe By :
Categories : *Indian Dals

-------- ------------ --------------------------------
3 cups water
1/2 teaspoon salt
2 tablespoons ghee
1 thin lemon slice for garnish
Rinse the lentils in a sieve under cold running water. Put the lentils in a medium saucepan
along with the water and salt. Cook, uncovered, over medium-low heat for about 25 minutes,
or until the lentils are almost completely smooth. Heat the ghee in a separate small skillet
over medium heat and add the mustard seeds. After the seeds have stopped popping and
spattering add all the spices and stir.
Cook 1 minute. Very carefully add this mixture to the dal. Stir, then simmer the dal 2
minutes more. (May be prepared to this point up to 24 hours in advance. Cover and chill.
Reheat over low heat.) Scrape the dal into a warm serving dish and garnish with lemon
slices.
serves 4-6
------------------
Red Lentil Dal - 3
Recipe By :

-------- ------------ --------------------------------
3 cups water
1/2 teaspoon salt
2 tablespoons ghee
1 thin lemon slice for garnish
Rinse the lentils in a sieve under cold running water. Put the lentils in a medium saucepan
along with the water and salt. Cook, uncovered, over medium-low heat for about 25 minutes,
or until the lentils are almost completely smooth. Heat the ghee in a separate small skillet
over medium heat and add the mustard seeds. After the seeds have stopped popping and
spattering add all the spices and stir.
Cook 1 minute. Very carefully add this mixture to the dal. Stir, then simmer the dal 2
minutes more. (May be prepared to this point up to 24 hours in advance. Cover and chill.
Reheat over low heat.) Scrape the dal into a warm serving dish and garnish with lemon
slices.
serves 4-6
------------------
Red Lentil Soup
Recipe By : Adapted from Ismail Merchant "Indian Cuisine"


-------- ------------ --------------------------------
3 tablespoons ghee
12 peppercorns
4 bay leaves -- crumbled
1/2 pound red lentils -- washed
2 tablespoons chopped fresh parsley
3 dry red chilies -- seeded
salt
1 / " piece ginger -- ¥grated
Heat ghee over low heat. Add onion and cook til it softens, stirring occasionally. Add
peppercorns and bay leaves and cook for 5 minutes. Add stock, 1 c water, lentils, parsley,
chilies and salt. Cook over medium heat for 10 minutes. When soup begins to boil, add
ginger and continue to cook and stir for 10 minutes. Serve hot. Lentils should be soft.
------------------
Red Lentil Soup (Masoor Dal Shorba)
Recipe By :
Categories : Beans Vegetarian

-------- ------------ --------------------------------
1 tablespoon oil
1/2 pound red lentils
6 cups beef stock -- or chicken stock
1 teaspoon paprika
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon dried mint
1 teaspoon dried parsley
In a large soup pot, sauté oil and onions. When onions are soft, add lentils. Stir several
minutes. Add remaining ingredients. Bring to a boil. Simmer until lentils are very soft, about
35 minutes. Soup may be pureed.
------------------
Red Lentil Soup W/ Indian Spices
Recipe By : The New Soy Cookbook - Lorna Sass

Categories : Coconut Dressings
Beans Vegetables

-------- ------------ --------------------------------
2 tablespoons black mustard seeds
2 teaspoons fennel seed
1 tablespoon peanut oil -- or ghee
2 cups onion -- coarsely chopped
2 tablespoons fresh ginger root -- minced
1/2 teaspoon red pepper flakes
2 cups water
2 1/2 cups soy milk
1 can tomatoes -- diced
1 1/4 cups red lentils -- rinsed and patted
-- dry
3 carrots -- sliced, cut in 1/2"
-- thick
1/3 cup unsweetened grated dried coconut
1 teaspoon salt
1. In a small bowl, combine the mustard seeds, cumin and fennel seeds. Heat the oil in a
large, heavy (preferably nonstick or enameled) soup pot over high heat. Add the seeds,
cover, and sizzle until the mustard seeds begin to pop, 15 to 30 seconds. Immediately turn
off the heat and let sit, covered, until the seeds stop popping, about 1 minute.
2. Stir in the onion, ginger, and red pepper flakes. Saute over medium-high heat for 1
minute, stirring frequently and taking care to scrape up any seeds that have stuck to the
bottom of the pot. Add the water, 2 cups of soymilk, and the tomatoes (with canning liqiuid),
and bring to a gentle boil. Reduce the heat to medium-low (or soymilk will froth and boil
over) and stir in the red lentils, carrots, and coconut. Cover and cook at a gentle boil for 20
minutes, stirring from time to time.
3. Add the salt and continue cooking, covered, until the lentils have melted into a coarse
puree, about 15 minutes more. If the soup is too thick, thin to the desired consistency with
additional soymilk. Adjust seasonings before serving.
Serves 6.
------------------
Red Tandoori Marinade
Recipe By :
Categories : Tandoori Spinach
*Indian

-------- ------------ --------------------------------
2 red chiles -- chopped ( optional )
2 tablespoons fresh coriander leaves -- chopped
1 tablespoon mild curry paste
2 tablespoons red tandoori paste
1 teaspoon cumin seeds -- roasted and ground
1/2 teaspoon salt
100 milliliter milk
Put yogurt, oil, lemon, garlic, chiles, leaves and paste into blender and pulse until smooth as
possible.
Add remaining stuff, except milk, and pulse again. Add enough milk until mix is easy to pour.
Color should be creamy scarlet. Put in fridge until needed.
------------------
Renjna's Dal
Recipe By :
*Indian
-------- ------------ --------------------------------
2 cups masoor dal -- (red lentils)
water to cover
1 teaspoon salt
6 cloves garlic -- (or more)
4 jalapeno peppers -- (or more)
1/2 teaspoon salt
additional salt to taste
Sort and wash the dal until the water runs clear. Place the dal in a soup pot and add water to
cover by about 2 inches. Add the turmeric and 1 teaspoon of salt and bring to a boil.
Reduce heat and simmer for about 30 minutes, until the dal is soft and beginning to fall apart.
Add more water if the dal is too thick.
Heat the oil in a frying pan. Mince the garlic, coarsely chop the jalapenos (remove the seeds
if you don't want the dal to be very hot). Add the garlic and jalapenos to the oil, along with
the cumin seeds, garam masala and salt. Sauté for a few minutes, until the garlic begins to
brown. Add this mixture to the dal. Mix well (you may need to add a little dal to the frying
pan and pour this back into the pot to get all the spices out of the pan). Simmer for another
20 minutes or so to blend all the flavors well. Adjust salt, if desired. Top with chopped
cilantro for garnish if desired. Serve hot, with bread as a light main course, or incorporate
into a full Indian dinner.
------------------
Renjna's Dal Soup
Recipe By :

-------- ------------ --------------------------------
2 cups masoor dal -- (red lentils)
water to cover
1 teaspoon salt
6 cloves garlic
4 jalapeno peppers
1/2 teaspoon salt
additional salt to taste
Sort and wash the dal until the water runs clear. Place the dal in a soup pot and add water
to cover by about 2 inches. Add the turmeric and 1 teaspoon of salt and bring to a boil.
Reduce heat and simmer for about 30 minutes, until the dal is soft and beginning to fall
apart. Add more water if the dal is too thick.
Heat the oil in a frying pan. Mince the garlic, coarsely chop the jalapenos (remove the
seeds if you don't want the dal to be very hot). Add the garlic and jalapenos to the oil, along
with the cumin seeds, garam masala and salt. Saute for a few minutes, until the garlic
begins to brown. Add this mixture to the dal. Mix well (you may need to add a little dal to
the frying pan and pour this back into the pot to get all the spices out of the pan). Simmer
for another 20 minutes or so to blend all the flavors well. Adjust salt, if desired.
Top with chopped cilantro for garnish if desired. Serve hot, with bread as a light main
course, or incorporate into a full Indian dinner.
------------------
Reshmi Kebab
Recipe By :

-------- ------------ --------------------------------
50 grams cashew nuts or pieces
700 gram boned and skinned chicken breasts -- roughly chopped
15 milliliters garlic paste
15 milliliters ginger paste
15 milliliters ground cumin
5 milliliters ground fennel
7 1/2 milliliters Balti Garam Masala
2 1/2 milliliters chilli powder
1 fresh green chillies -- seeded and roughly
-- chopped, up to 2
25 grams coriander leaves -- including the
-- tender stalks,
-- roughly chopped
30 milliliters sunflower or corn oil
1 large egg
5 milliliters salt or to taste
1 small onion -- roughly chopped
40 grams butter -- melted
Put the cashews in the food processor and process until they have a coarse
finish. Add all the remaining ingredients, except the butter, and blend
until smooth. Transfer the mixture to a large bowl or empty ice cream
tub, cover and chill in the refrigerator for 1-2 hours or overnight.
Pre-heat the oven to 200C/ 400F/gas 6) . Line a baking sheet with foil
and brush it with oil. Have skewers ready.
Lightly grease the palms of your hands and fingers (this will stop the
mixture sticking to your hands) and divide the chicken mixture into 12
equal portions. Mould each portion on to a skewer and make a sausage
shape by gently patting and stretching it to about 15cm in length. Grease
your hands frequently while shaping the kebabs. Place the skewers on the
prepared baking sheet.
Cook the kebabs on the top of the oven for 5 minutes then baste generously
with the melted butter. Turn them over and cook for 3-4 minutes, then
baste again and cook for 2-3 minutes, If you need to cook them in batches
keep the cooked ones hot by wrapping them in foil. Serve hot.
Variation: Traditionally kebabs are skewered because they are cooked in

the tandoor and the skewers make it easier to handle them. It is not
essential for a domestic oven and if you find it difficult to mould them
on to the skewers simply make the mixture into sausage shapes and place
them on the baking sheet.
Serve as a starter with any chutney or raita, cucumber slices and raw
onion rings. They can also be cut into pieces and served as a side dish
or with drinks.
------------------
Rice and Pulao-Khichdi
Recipe By :
*Indian

-------- ------------ --------------------------------
1 cup Basmati rice -- washed
1 cup split skinned green gram dal
2 medium potatoes -- peeled and
-- quartered
300 grams cauliflower -- cut into flowerets
20 grams ginger
10 cloves garlic
6 cardamoms -- peeled
2 sticks cinnamon
4 cloves
4 bay leaves
1/2 cup mustard oil
2 teaspoons sugar
4 teaspoons salt
2 teaspoons ghee
Grind together ginger and garlic into a paste. Separately grind together cardamoms,
cinnamon and cloves into a paste adding a little water. In a pan, roast green gram on
medium heat until golden brown, stirring constantly. Remove and wash gram. Heat oil, add
bay leaves and cumin seeds, stir for a few seconds. Add onions and fry until golden brown.
Add ginger - garlic paste. Stir for a few seconds. Add washed gram, rice and all other
ingredients, mix well. Add water. Stir once. Cook on medium heat. Stir in ground spices.
Pour ghee evenly over Khichdi.
------------------
Rice Balls
Recipe By :

-------- ------------ --------------------------------
green chiles
1 cup rice -- (hand pounded red
rice)
A typical Kerala dish.
Soak rice in warm water for 4-5 hours. Grind the soaked rice roughly with coconut, green
chile and salt. Make into balls. If water is too much, dry the mixture in a kadai on the fire -
stirring constantly. In a separate vessel, boil water. When it begins to spurt, reduce flame
and add the balls one by one. Allow to cook. The gravy should be thick.
Garnish with grated carrots and moong sprout. Serve with a spicy chutney or drink as a
soup.
------------------
Rice Flour Pudding


-------- ------------ --------------------------------
4 1/2 cups milk
3/4 cup sugar
2 ounces rice flour
1 drops rose water
1 ounce almonds
1/2 ounce pistachio nuts
1. Blanch (opt) and shred nuts.
2. Mix rice flour into the milk and mix until smooth.
3. Cook over medium heat until of creamy consistency (20-30 minute.??)
4. Simmer and add sugar and stir for 2-3 minutes more.
5. Cool (in refrigerator 30 minute) add the rose water, almonds and pistachios (maybe
before it cools).
6. Pour into individual dishes and serve.
------------------
Rice Panki
Recipe By :

-------- ------------ --------------------------------
2 1/2 cups rice flour
3 tablespoons skim milk yogurt
1/2 teaspoon cumin seed -- ground
1 green chile -- finely chopped
1 carrot -- grated
3 teaspoons finely chopped garlic
2 teaspoons oil
salt -- to taste
banana plant leaves -- (for cooking),
-- optional
This pancake-like Gujarati snack is grilled between banana leaves which lends it an aroma
all of its own.
Preparation time: 15 minutes Cooking time: 1 1/2 minutes per panki
1. Mix the rice flour, baking powder, yogurt and 2 teacups of water. Leave the mixture for 2
to 3 hours.
2. Add the cumin seeds, green chile and salt and mix very well.
3. Cut the banana leaves into small squares.
4. Apply a little oil to the banana leaves. Spread a little mixture on each leaf portion and top
with carrot and fresh garlic. Put another greased leaf on top.
5. Cook on tawa (griddle) until light brown sports appear on top. Repeat for the other side.
------------------
Rice Payasa - Aritha Payasa


-------- ------------ --------------------------------
2 tablespoons Basmati rice
1 1/2 liters fresh milk
1/2 liter condensed milk
1/4 cup raisins
12 almonds -- chopped
Boil fresh milk with rice and reduce quantity to 1 liter. Add condensed milk and keep stirring
for some time. Add raisins and garnish with chopped almonds. Serve hot or cold.
------------------

Rice Pudding


-------- ------------ --------------------------------
3 cups lowfat rice milk
1/4 cup long-grain rice
1/4 cup brown rice syrup
Try this great version of rice pudding.
Cook rice in rice milk for about 15 minutes. Add brown rice syrup after the rice is cooked.
Add cardamom. Allow the rice to cool and refrigerate for a few hours before serving.
Hints: Add saffron, chopped cashews, or raisins to enhance taste (optional).
------------------
Rice Pudding - Manni


-------- ------------ --------------------------------
1 cup raw rice
1 cup scraped coconut
1 1/2 cups scraped jaggery
4 cardamoms
salt -- to taste
2 teaspoons ghee
Soak the rice for 1/2 an hour. Grind together coconut and rice to a fine paste. Remove, add
6 cups of water and mix well. Add jaggery, cardamoms, salt and ghee.
Place the mixture on the fire and keep on stirring for 1 hour until it becomes thick. Then pour
on a greased plate and allow to cool. Cut into diamond-shaped pieces and serve.
Note: This can be stored in the refrigerator for 3 to 4 days.

------------------
Rice Pulao With Carrots And Green Peas
Recipe By :
*Indian

-------- ------------ --------------------------------
1 garlic clove -- chopped
10 whole cloves
1 cinnamon stick
10 cardamom pods
2 bay leaves
1/4 teaspoon turmeric powder -- (opt)
3 cups hot water
1 teaspoon salt
1 cup frozen mixed peas & carrots
1/4 cup almonds or cashews
Heat the oil in a large pot. Sauté the onion until soft, and add the chopped garlic. The
"splutter fry" the cloves, cinnamon cardamom, bay leaves and turmeric powder for 30
seconds to 1 minutes. Lower the heat and add the rice. Continue to fry and stir until the rice
is well coated with the spices and starts to become transparent. Add hot water (exactly
double the measure of Basmati rice), add salt and cover the pan. Bring to a boil, then reduce
heat. Stir in peas and rice and cover.
Check the rice every 5 minutes or so to see whether the water has been absorbed and the
rice is tender. Taste a grain and see. When the rice is done, fry the raisins and almonds in a
little oil and mix into the rice. Do not overcook the rice - it will get sticky.
------------------
Rice Studded With Dry Fruit (Mewa Pulao) (India)


-------- ------------ --------------------------------
2 teaspoons sugar
10 cardamon
6 cloves
2 bay leaves -- , *1
1 1 1/2 inch s cinnamon
2 2/3 cups basmati rice -- (1 lb),, washed and
-- drained
2 tablespoons slivered almonds
2 tablespoons pistachio nuts -- , roughly chopped
4 tablespoons unsalted cashew nuts
4 cups hot water
1 teaspoon saffron strands
salt
4 tablespoons fresh coriander leaves -- , chopped
2 teaspoons glace cherries -- , chopped
COOKING TIME: 30 minutes
PREPARATION:
1. Heat a heavy-bottomed pan. Drop in the sugar and allow it to caramelize to a rich brown.
2. Spoon in the oil and blend. When the oil is hot, add the whole spices and stir until they
change color.
3. Then add the rice and saute well. Stir in the raisins and nuts and continue sauteing until
they turn golden. Pour in the water and sprinkle in the saffron and salt. Give it a last stir,
cover and cook over low heat until the rice is fluffy and dry.
4. Mix gently with a slotted spoon to avoid breaking the rice grains.
5. Serve garnished with coriander leaves and glace cherries.
NOTE: This rice dish from north India goes well with a meat or chicken curry and a fresh
salad.
*1: Indian bay leaves (Cinnamomum tamala) are not the same as European bay leaves
(Laurus nobilis). Indian bay leaves are quite brittle when dried, sage-green in color and
range in size from 1 1/2 to 4 inches. They have a sweet, woody aroma, much like that of
cinnamon and a neutral, slightly pungent flavor. They are added to food to scent instead of
flavor it.
------------------
Rice With Mushrooms And Mustard Seeds

Categories : Dressings Mushrooms
Grains *Indian

-------- ------------ --------------------------------
2 cups long-grain white rice
1 slice onion - -- (abt 1 oz), peeled,
-- and cut
-- into fine
-- half-rings
10 medium-size fresh mushrooms -- sliced
lengthwise
2 3/4 cups chicken stock or water
1/2 teaspoon salt -- to 1 tspn
Put the rice in a bowl and wash in several changes of water. Drain and leave in a strainer
set over a bowl. Put the oil in a heavy saucepan and set over medium-high heat. When the
oil is hot, put in the cumin and mustard seeds. As soon as the mustard seeds begin to pop --
this takes just a few seconds -- put in the onion. Stir and fry until the onion browns a little.
Put in the mushrooms and stir for a minute. Put in the stock and about 1/2 teaspoon salt if
your stock is salted, 1 teaspoon salt if you are using water or unsalted stock. Bring to a boil.
Cover tightly, turn the heat to very, very low and cook for 25 minutes. This recipe yields 4
to 5 servings.
Comments: Almost any variety of fresh, seasonal mushroom may be used here. Ordinary
white ones also work perfectly well.
Recipe Source: QUICK and EASY INDIAN COOKING by Madhur Jaffrey (c) 1996
Chronicle Books, San Francisco, CA
------------------
Rice With Peas

Categories : Rice Peas
*Indian

-------- ------------ --------------------------------
2 cups Basmati rice
3 cups water
1 tablespoon salt
1 cup peas -- frozen or fresh
Heat oil in pot. Add mustard seeds and leave them for 10 to 20 seconds. Add rice and peas
(if using fresh) and stir-fry for 1 minute. Add water and salt. Cover and bring to a boil,
reduce heat to very low and cook until the rice is almost done, 15 to 25 minutes depending
on the type of the rice and the amount of heat used. If using frozen peas, thaw them under
running hot water. Add to the rice about 5 minutes before the cooking process is finished.
Mix and serve with dal and vegetables.
------------------
Richard Kent's Bengal Lamb Curry
Recipe By : New York Times Cookbook

Lamb *Indian

-------- ------------ --------------------------------
2 1/2 pounds lean lamb shoulder
1 tablespoon butter
3 tablespoons crystallized ginger -- or preserved,
-- choppe
1/2 teaspoon sugar
1/8 teaspoon pepper
2 teaspoons salt
2 tablespoons curry powder -- to 3 tbsp
1/4 teaspoon mint -- crushed
2 cups milk
1/2 cup coconut milk -- fresh or frozen
1/2 cup coconut -- freshly grated
1/2 cup lime juice
1/2 cup cream
Cut lamb into 1-inch cubes, removing the bones and fat.
Melt butter in a large heavy pan. Add the onions and cook until tender, about 5 minutes.
Remove with a slotted spoon and set aside.
Add oil to the pan and brown the lamb in it. Return the onions and add ginger, sugar,
pepper, salt, curry powder, mint and milk. Mix well. cover and simmer over low heat 1 hour.
Add coconut milk and coconut. Cover and cook 5 minutes. Gradually stir in the lime juice
and cream, adding them alternately. Cook without boiling 10 to 15 minutes or until lamb is
tender.
------------------
Ricotta Halva
Recipe By :

-------- ------------ --------------------------------
15 ounces ricotta cheese
3/4 cup sugar
1/2 stick butter
1/2 cup milk powder
few threads saffron -- soaked in warm milk
powdered cardamoms
pistachios -- for garnish
Mix top four ingredients together and cook on low heat till dry and crumbly. Add last three
ingredients and blend while still warm.
------------------
Roast Brinjal Stew (Pacchi Vankai Pulusu)


-------- ------------ --------------------------------
1 fleshy and round brinjal -- (eggplant)
-- lemon)
1 pinch turmeric
1 pinch asafetida
1 teaspoon sugar
1/2 teaspoon black gram dal
1 teaspoon oil
2 green chiles
1 stem coriander leaves
salt -- to taste
1. Roast the brinjal, turning it on all four sides. When soft, and when skin turns black and
crackly, remove. Cool in water. Peel skin. Cut it carefully with a knife, checking to see if
there are worms. If not, mash lightly.
2. Chop green chiles finely.
3. Add green chiles, salt, turmeric and sugar to the brinjal.
4. Soak tamarind - extract half a cup of thin tamarind juice. Add to brinjal. Mix.
5. Fry mustard, black gram dal, asafetida and coriander leaves. Season.
------------------
Roast Chicken Balti
Recipe By :
Categories : Balti Poultry
*Indian

-------- ------------ --------------------------------
2 small ready-roasted chickens
1 cup chicken stock
4 tablespoons Balti masala paste
1 tablespoon finely chopped coriander -- leaves
Good and fast. Many grocery stores now have a "chicken-roasting machine": a couple of
these small ready-roasted chickens, or one largish one, are what you're after.
Skin and bone the chicken, cutting the meat into chunks. Add the oil or ghee to your karahi,
heat, and quickly stir-fry the garlic: before it browns, add the chopped onions and fry until
translucent. Add the chicken, then the masala paste.
Stir-fry for 5 minutes or so. Add the chicken stock, stir, and cook until reduced (usually 10
minutes or thereabouts). Add coriander leaves and serve in Balti bowls.
------------------

Roasted Eggplant Curry
Recipe By :

-------- ------------ --------------------------------
1 medium eggplants
1 teaspoon turmeric
1/2 teaspoon salt
1 tomato -- peeled and seeded
-- (or about 1/2 cup
-- canned tomatoes)
1 dash cayenne
This recipe is a adaptation of Mirza Ghassemi, a middle eastern dish. A very satisfying fat
free meal!
Roast the eggplants over a charcoal grill, or roast them in a 400 oven until brown on the
outside and soft on the inside. Cool and peel. Sauté the onions in water until translucent,
then add garlic and mustard seeds. Cook until the onions begin to turn golden. Stir in the
turmeric, cayenne and curry. Add the eggplant pulp, onion mixture, and tomato to a food
processor and blend. Add tomato until the mixture looks thick and red-brown (don't add too
much, or it will be too sweet). Add the salt and pepper. Serve over steamed brown rice.
------------------
Roasted Eggplant In Smoky Tomato Sauce
Recipe By :

-------- ------------ --------------------------------
1 tablespoon cumin
1 tablespoon oil
salt -- as needed
1 1/2 pounds tomatoes -- halved
2 teaspoons sugar
1 onion -- chopped
1 sprig chopped cilantro -- for garnish
2 large eggplants -- halved lengthwise
Preheat the broiler. Line a baking sheet with aluminum foil. Arrange the eggplants and
tomatoes on the baking sheet, cut side down. Broil for about 8 minutes or until the tomato
skins crack. Take the tomatoes out, keep broiling the eggplants until their skins char, about
15 minutes longer. Let vegetables cool before handling.
Peel the tomatoes and puree them in a blender. Peel eggpplant, discard the skins, and chop
the flesh.
Heat a frying pan, add oil. Fry onion until softened, about 3 minutes. Stir in cumin and
tumeric to coat the onion. Add tomato puree, reduce heat to low, simmer, covered, for 12
minutes. If this sauce gets too thick, add a little water. Add eggplant, sugar, salt, and
cayenne. Cover and cook over low heat for 8 more minutes.
Transfer eggplant to a serving plate, sprinkle some chopped cilantro, and serve hot with
Basmati rice.
------------------
Roasted Eggplant Tomato Relish (Biagan Bharta)
Recipe By : Laxmi Hiremath


-------- ------------ --------------------------------
1 medium eggplants -- (1 pound)
1/2 teaspoon + tb mild vegetable oil
- minced
1/2 teaspoon sugar
- for garnish
This expensive restaurant dish is easy to make at home. Although it is found in both
northern and southern India, it is prepared very differently in each region. The following
recipe is the northern version. Brush eggplant all over with 1/2 teaspoon oil. Preheat the
broiler, prepare a charcoal grill or place the eggplant directly over a gas burner.
Cook, turning occasionally, until the skin is completely charred and the pulp is soft, about 30
minutes. Let cool briefly. Slit open and scoop pulp out onto a cutting board. Chop coarsely.
Heat remaining oil in a heavy skillet over medium-high heat. Add mustard and cumin. When
seeds pop (takes about 1 minute), add onion, turmeric and chile.
Stir and cook 2 to 3 minutes. Add tomato, eggplant and curry powder. Reduce heat to
medium, cover and cook, stirring occasionally, about 6 minutes. Season to taste with salt
and sugar. Garnish with cilantro. Serve warm or at room temperature.
Variation: In southern India, eggplant is roasted, peeled and allowed to cool. Yogurt (about 1
cup per 1-pound eggplant) is stirred in to make a creamy mixture, then the dish is seasoned
with turmeric, mustard and plenty of fresh curry leaves. It is served as a cooling salad
alongside spicy dishes.
------------------
Roasted Onions


-------- ------------ --------------------------------
1 large Spanish onion
Peel onion, cut in half and slice into 1/4" thick slices. Separate the slices into shreds.
Heat a large skillet until hot, then add the oil. When smoking hot, add the onions, do not stir
but let them sizzle for 30 seconds. Now stir, keep roasting, tossing and turning for about 2
minutes. They should be crisp. Toss with coriander and serve.
------------------
Rogan Chicken
Recipe By :
*Indian
-------- ------------ --------------------------------
50 grams chicken
2 bay leaves
3 grams black cumin seeds
3 grams sounf
50 grams onions
20 grams red chiles
10 grams ratanjogh -- (erra beradu)
20 grams tomatoes
75 grams oil
salt to taste
Heat oil in a pan, fry black cumin seeds, garam masala, bay leaves, sounf, ginger paste,
chicken pieces and cook for sometime.
In 2 spoons of oil, soak ratahjogh. In a pan, cook onions, tomatoes, red chiles and blend to a
paste.
Add this paste to the chicken pieces, along with some salt and water and fry until oil floats on
the top.
Before serving, apply oil from ratanjogh on the top of the chicken pieces and serve.
------------------
Rogan Josh - 1
Recipe By :

-------- ------------ --------------------------------
2 pounds leg of lamb or shoulder
-- cut into 1" cube-size pieces
1 onion -- chopped
1/2 cup oil
8 cloves
1/2 cup yogurt
1 teaspoon fresh ginger -- chopped
2 tablespoons ground cayenne pepper
3 cups water
1 tablespoon ground fennel seeds
8 cardamoms -- crushed well
salt to taste
Heat the oil in a heavy saucepan, add the cloves, onions and fry until they gets golden. Add
the meat and fry until brown. To this, add yogurt, ginger and fry until the liquid from the
yogurt evaporates.
Remove from heat, add the cayenne pepper, stir until meat acquires a red color.
Add water and return saucepan to heat. Now add the ground fennel, ginger, salt and bring to
a boil. Cover and cook until meat is tender. This takes about 45 minutes.
If the lamb is still not tender, add some water and cook for another 15 minutes. When the
lamb is tender, add cinnamon, cumin, cardamom and cook for 1 minute by covering.
Serve hot with plain rice.
------------------
Rogan Josh - Madhur Jaffrey

*Indian

-------- ------------ --------------------------------
2 1-inch pcs fresh ginger, peeled, coarsely -- chopped
2 cups water
2 pounds boned lamb shoulder or leg -- cut into 1" cubes
10 whole cardamom pods, remove seeds, discard pods
2 whole bay leaves
6 whole cloves
1 stick cinnamon
1 teaspoon coriander seed -- ground
2 teaspoons cumin seeds -- ground
4 teaspoons red paprika
1 teaspoon cayenne pepper -- ground (to taste)
1 teaspoon salt -- to taste
1/4 teaspoon garam masala -- (your favorite)
1 dash fresh ground pepper to taste
Put the ginger, garlic and 4 tablespoons of water into the container of an electric blender.
Blend well into a smooth paste.
Heat oil in a wide, heavy pot over a medium-high flame. Brown meat cubes in several
batches and set aside in a bowl.
Add the cardamom, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil.
Stir once and wait until cloves swell and the bay leaves begin to take on color. This just
takes a few seconds. Now put in the onions. Stir and fry for 5 minutes or until the onions
turn a medium-brown color.
Add the ginger-garlic paste and stir for 30 seconds. Then add the coriander, cumin, paprika,
cayenne, and the salt. Stir fry for another 30 seconds. Add the browned meat cubes and the
meat juices. Now put in 1 tablespoon of the yogurt and stir and fry for about 30 seconds until
yogurt is well blended. Add the remaining yogurt, a tablespoon at a time in the same way.
Stir and fry for another 3-4 minutes.
Now add 1 1/4 cups water and bring the contents of the pot to a boil, scraping in all the
browned spices on the sides and bottom of the pot.
Cover, turn heat to low and simmer for about an hour or until meat is tender. Every 10
minutes give the pot a good stir to prevent burning.
When the meat is tender, take off the lid, turn the fire to medium high and boil off some of the
liquid, stirring all the time, until the sauce is thickened.
Sprinkle the garam masala and black pepper over the dish and mix them in just before you
serve it.
Bill's notes: I find that following the recipe using yogurt available in America, that the sauce
breaks (yogurt crudles). So I add the yogurt at the very end after I take the skillet off the fire
and let the contents cool for a monute or two. Then I add the yogurt and stir it in.
------------------
Rogan Josh - Madhur Jaffrey - Bill's Adaption

*Indian

-------- ------------ --------------------------------
2 1-inch pcs fresh ginger, peeled -- coarsely chopped
2 cups lamb stock -- see note below
2 pounds boned lamb shoulder or leg -- cut into 1" cubes
10 whole cardamom pods, remove seeds, discard pods
3 whole bay leaves
6 whole cloves
1 stick cinnamon (or 1 tsp powder)
4 teaspoons red paprika
1 teaspoon cayenne pepper -- ground (to taste)
1 teaspoon salt -- to taste
6 ounces plain yogurt/sour cream mixture -- 50:50
1/4 teaspoon garam masala -- (your favorite)
1 dash fresh ground pepper to taste
Put the ginger, garlic and 4 tablespoons of water into the container of an electric blender.
Blend well into a smooth paste.
Heat oil in a wide, heavy pot over a medium-high flame. Brown meat cubes in several
batches and set aside in a bowl. DO NOT use high heat as this will cause the pan dripping,
which have lots of flavor, to burn.
While the meat is browning combine the cardamom seeds, the blcak pepper corns, cinnimon,
corriander seeds, cumin seeds and cloves in a spice grinder and grind to a powder.
When all the meat is browned, pour off all but about 2 tbs of the oil and then all the bay
leaves and the ground spices to the hot oll. Stir once and wait until the bay leaves begin to
take on color. This just takes a few seconds. Now put in the onions. Stir and fry for 5
minutes or until the onions turn a medium-brown color.
Add the ginger-garlic paste and stir for 30 seconds. Then add the paprika, cayenne, and half
the salt. Stir fry for another 30 seconds.
Add the browned meat cubes and the meat juices.
Now add 2 cups of the lamb stock and bring the contents of the pot to a boil, scraping in all
the browned spices on the sides and bottom of the pot.
Cover the pot and turn heat to low and simmer for about an hour or until meat is tender.
Every 10 minutes give the pot a good stir to prevent burning.
When the meat is tender, take off the lid, turn the fire to medium high and boil off some of the
liquid, stirring all the time, until the sauce is thickened.
Remove the pot from the heat and add the yogurt/sour cream mixture 1 tbs at a time until all
the yogurt/sour cream mixture is added.
Sprinkle the garam masala and black pepper over the dish and mix them in just before you
serve it.
Lamb stock:
I buy a lamb leg roast and cut it up into 1-inch cubes the day before I make this dish. Then I
take all the trimmings and the bone and brown them in a pan. Next I add 2 cups of water
and let it simmer for 2 hours. I strain the stock into a bowl and put it in the refrigerator over
night. The next morning, I remove the congeled fat layer from the surface of the stock.
------------------

Rogani Mushrooms
Recipe By :

-------- ------------ --------------------------------
600 gram mushrooms -- stemmed and boiled
1/2 cup oil -- (100 ml.)
4 bay leaves
1/2 teaspoon mace -- (javitri) )
4 cloves
4 green cardamom
4 black cardamom
4 cm cinnamon
salt to taste
3/4 cup brown onion paste
3 1/3 tablespoons curd -- beaten in 100 ml of
water
a pinch of garam masala powder
1 teaspoon ginger -- julienne
1 teaspoon green chiles -- julienne
HEAT oil in a pan. Add bay leaves, mace, cloves, green cardamom, black cardamom and
cinnamon. Sauté until they crackle.
Stir in the ginger-garlic paste, dissolved in a little water, and stir-fry until the water dries out.
Add tomato puree, salt, chile powder, turmeric powder, coriander powder and sauté until the
oil floats on top. Add the brown onion paste and curd and stir-fry for two minutes. Add the
mushrooms with water. Cook on low heat until the curry thickens and the mushrooms are
cooked. Remove from heat and transfer to a serving dish.
Serve hot, garnished with garam masala powder, coriander leaves, julienne ginger and green
chiles.
------------------
NOTES : (Mushrooms cooked in a rich onion and tomato curry)

Rose Flower Chirote
Recipe By :

-------- ------------ --------------------------------
2 cups maida
3/4 kilogram ghee
3/4 cup finely ground rice powder
milk to knead
powdered sugar to serve
green -- pink, yellow edible
-- colours
Sieve maida and rub in 2 tbsp ghee. Divide the is into six equal portions. Colour one portion
yellow, two green and three pink. Now using milk knead them into individual doughs.
Ensure the dough is stiff. Keep aside all the six balls. Beat 1/2 cup ghee with 1/2 cup rice
flour till light and fluffy. Keep aside. Now roll out the three pink balls. Smear paste on each
roti and keep one on top of the other.
Place yellow roll over one edge of the pink sandwich and roll again to have a fat roll. Roll out
the green portions and smear the paste. Keep one on top of the other. Ensure that your
smearing paste is all over now. Place pink roll on one edge of the green sandwich and make
a single roll. Cut 1/2" thick pieces from the roll. Roll out each piece using rice flour into a
thick puri with the cut edges facing upward.
Heat ghee in a deep kadai on medium flame. Deep fry flowers on medium fire one by one.
Serve sprinkled with powdered sugar.
------------------
Rose-Accented Rice Pudding


-------- ------------ --------------------------------
1/4 cup long-grain white rice -- (preferably basmati
OR jasmine)
1 quart low-fat milk
1/2 cup sugar
1 tablespoon chopped dates -- optional
1/8 teaspoon rose essence -- (or)
1/2 teaspoon rose water
Wash the rice in several changes of water; drain well. Combine rice and milk in a Dutch
oven. Bring to a boil over medium-high heat, stirring constantly. Reduce the heat to medium
and cook uncovered, stirring occasionally, until the rice is tender, about 15 minutes. Stir in
the sugar, pistachios and optional dates. Continue to simmer, stirring occasionally, until the
pudding is thick and reduced by half, 20 to 25 minutes. Remove from heat and stir in the
essence. Serve warm or chilled, in stemmed glasses. Keeps well for up to 5 days in a
covered container in the refrigerator.
NOTE: This pudding is delicious served warm or chilled.
------------------
Roshgulla (Homemade Cheese In Sweet Syrup)


-------- ------------ --------------------------------
***CHEESE***
2 quarts milk
1/4 cup fresh lemon juice -- strained
2 tablespoons quick-cooking farina
***SYRUP***
2 cups sugar
1 pinch cream of tartar
4 cups water
1 teaspoon bottled rose water
First prepare the cheese in the following fashion: in a heavy 3- to 4-quart saucepan, bring the
milk to a boil over high heat. As soon as the foam begins to rise, remove the pan from the
heat and gently but thoroughly stir in the yoghurt and lemon juice. The curds will begin to
solidify immediately and separate from the liquid whey.
Pour the entire contents of the pan into a large sieve lined with a double thickness of
cheesecloth, and set it over a bowl. Let the curds drain undisturbed until the cloth is cool
enough to handle. Then wrap the cloth tightly around the curds and wring it vigorously to
squeeze out all the excess liquid. Discard the whey.
Unwrap the cheese, gather it into a ball and place it on a marble slab or in a large shallow
metal pan or on a baking sheet. Knead the cheese by pushing it down, pressing it forward
several times with the heel of your hand, and gathering it into a ball again. Repeat for 2 or 3
minutes, then slowly begin to add the farina, working it into the cheese a teaspoon or so at a
time. Continue to knead for about 15 minutes, until the cheese becomes firm and smooth
and does not crumble.
To make the syrup, combine the sugar, cream of tartar and water in a heavy 3- to 4-quart
saucepan and bring to a boil over moderate heat, stirring until the sugar dissolves. Increase
the heat to high and cook uncovered and undisturbed for about 5 minutes, or until the syrup
reaches a temperature of 220F on a candy thermometer. Pour off about 1 1/2 cups of the
syrup and set it aside. Reduce the heat under the saucepan to the lowest possible point.
Working quickly, scoop up about 1 tablespoon of the cheese, roll it into a ball, and drop it into
the slowly simmering syrup. Repeat until all the cheese has been shaped into balls and
added to the syrup. Stir occasionally for about 30 minutes, adding the reserved syrup a
tablespoon at a time so that the balls remain completely covered with liquid as they simmer.
Remove the pan from the heat, gently stir in the rose water, and serve warm or cooled to
room temperature in the syrup. (If you like, the cheese balls may be marinated in the syrup
in the refrigerator for as long as 9 hours before serving, to intensify their flavor.)
------------------
Roti
Recipe By :

-------- ------------ --------------------------------
3 cups flour
1 tablespoon oil
1 teaspoon salt
1 1/2 cups boiled water
deep frying pan butter
Put all the ingredients in a mixing bowl and mix until soft like rubber. Knead the dough at
least 5-10 times and add flour if sticky or water if hard. Take a roller and roll till it looks like a
pizza dough, not very thick nor very thin, just in the middle. Put frying pan on high heat and
fry the roti. Wait 5 seconds then turn it, then put butter on the fried side, then after 10
seconds turn it over again and put butter on the other side and wait at least 10 seconds and
turn it back and make sure the roti is brown not black.
My own notes: I swear that I did not write that egregious run-on sentence at the end! That
was the way it was written!
More importantly, I always use chapati flour (atta?) when I make roti. I think it makes a big
difference in taste and texture. Also, I think the author made a bit of an error regarding the
thickness of the rolled out dough. If I were to roll it out to the thickness of pizza, it would be
at least 1 cm thick. I think it should be thin, but not paper thin. I usually make it about 2 or 3
mm thick when using it for Trinidadian chicken roti. When I cook the roti, I don't use butter at
all. I heat a non-stick pan and cook the roti briefly on both sides, just until it looks cooked
(about 30 sec-1min on each side, depending on how hot the pan is). It may puff up when
you're cooking it, but it will flatten as it cools. Over-cooking will make it tough and dry. If
anyone has an improvement over this recipe, I'd love to try it!
Rona Yuthasastrakosol
------------------
Roti Prate (Indian Griddled Bread)
Recipe By : Cooking of Singapore

*Indian

-------- ------------ --------------------------------
3 1/2 cups flour -- plus more for
-- rolling
1 teaspoon salt
1/2 cup plus 5 tablespoons ghee or margarine -- , melted
1 1/4 cups warm milk
3 tablespoons to 6 tbsp vegetable oil
PREPARATION:
1. Sift the flour and salt into a large bowl. Add 5 tablespoons of ghee and stir until the
mixture looks crumbly. Slowly pour in the milk and mix with your hands. The dough will feel
soft, spongy, and almost too sticky. Knead the dough without adding extra flour until it pulls
away from the bowl and forms a smooth ball. Continue kneading until the dough feels just
slightly sticky, about 10 minutes.
2. Cut the dough into 8 pieces. Roll each piece into a ball, flatten it slightly, and rub it with
ghee. Place the flattened balls on a tray. Cover the tray with a damp cloth and let the dough
rest for at least 5 hours. (If you make the dough the night before, cover the tray with plastic
wrap and refrigerate overnight.
3. Lightly oil a rolling pin and work surface with ghee. Roll out one ball, stretching the dough
into a paper-0thin circle, about 9 inches in diameter. Lightly brush the dough with ghee and
lightly sprinkle it with flour. Starting at the bottom edge, roll up the circle jelly-roll style until
you have a long rope. Gently pull the ends to stretch it an inch longer. Take one end and
roll it clockwise into a coil until it reaches the center of the rope. Roll the opposite end
clockwise until the two coils meet in the middle. Fold one coil over on top of the other. Press
the two coils gently together into one thick round. Wrap it with plastic wrap and set it aside
for 1 hour. Repeat with the remaining balls.
4. Continue from this point per the recipe for Murtabak.

Savory Pastries
------------------
Rotipratha
Recipe By : Epcot International Food and Wine Festival


-------- ------------ --------------------------------
8 ounces all-purpose flour -- sifted
1 1/4 ounces canola oil
4 ounces water
all-purpose flour for dusting board -- as needed
1 ounce oil -- for cooking
Pour the water in a bowl.
Add the flour a little at a time, mixing with a whisk.
Add 1 ounce of canola oil. Mix and set aside.
Split the dough into 8 equal pieces, rolling each into a ball.
Dust the work area with the flour, then using a rolling pin, form a small circle with the first
ball, making sure that the circle is even.
With a knife, make one cut from the center of the circle outward to the edge. Lift one side of
the cut and roll the dough in spiral, forming a cone shape. Holding the point of the cone with
one hand, fold the top edges down into the cone and gently mash the whole thing onto itself.
Repeat for the other balls.
With a rolling pin, roll each new dough ball into a 8 inch circle.
On the stove, place 2 tsp. of oil in an 8-10 inch saut‚ pan and bring to medium heat.
Cook the circles in the saut‚ pan, cooking each side twice for 10 seconds.
Bread can be served hot or cold.
------------------

Royal Braised Chicken (Murgh Korma Shahi)
Recipe By :

-------- ------------ --------------------------------
700 gram boned chicken thighs or breast -- (1 1/2lb)
75 grams natural yoghurt -- (3oz)
1 teaspoon salt
50 grams raw unsalted cashew nuts -- (2oz)
150 milliliter single cream -- (5fl oz)
50 grams ghee or unsalted butter -- (2oz)
1 tablespoon tomato pur‚e
300 milliliter warm water -- (10fl oz)
1/2 teaspoon balti garam masala
1 tablespoon fresh chopped mint leaves
1/2 teaspoon dried mint
3 tablespoons choppped fresh coriander leaves
Place the chicken, yogurt, turmeric and half the ginger, garlic and half
the salt in a large mixing bowl and mix thoroughly. Cover and leave to
marinate in the refrigerator for 4-6 hours or overnight. Remove from the
refrigerator 30 minutes before cooking.
Put the cashew nuts and cream in a bender and add 3-4 tbsp water. Blend
to a smooth pu‚e and set aside.
Preheat a balti pan over a medium heat and add the ghee or butter. When
hot, but not smoking, add the onion and fennel seeds and let them sizzle
for a few seconds. Add the remaining ginger and garlic and stir fry for 1
minute.
Add the onion and stir fry for 6-7 minutes until it is soft and just
beginning to colour, then add the ground coriander and cumin. Stir-fry
for 1 minute.
Add the marinated chicken and all the marinade. Increase the heat to high
and stir-fry the chicken for 4-5 minutes or until it loses its pink
colour.Add the chilli powder, tomato pur‚e and the remaining salt. Stir
fry for 2-3 minutes. Add the warm water and cook for a further 3-4
minutes, stirring frequently.
Add the cashew and cream mixutre, garam marsala, mint and coriander
leaves. Stir fry for 2-3 minutes and serve.
------------------
Royal Lamb Chops Braised With Nuts and Saffron
Recipe By :

-------- ------------ --------------------------------
1/4 cup sliced almonds
1/4 cup slivered pistachios
1 one-inch piece fresh ginger
5 green cardamom pods -- husked
5 whole cloves
1/2 teaspoon royal cumin -- or regular seeds -- (see note)
1/4 cup water
3 lamb rib chops -- 4 ounces
trimmed of all fat
1/2 cup water
1/2 teaspoon saffron threads -- dissolved
2 tablespoons hot water
salt -- (optional)
1/2 cup peas -- fresh or frozen
2 tablespoons fresh cilantro, minced
This elegant entree is a specialty of Rajasthan, home of the Rajput warriors.
Heat 2 tablespoons of the butter in a heavy pan over medium-high heat. Add almonds and
pistachios; cook, stirring, until light brown, about 4 minutes. Remove with a slotted spoon
and set aside.
Combine the garlic, ginger, coriander, cardamom, chile, peppercorns, cloves, cumin, mace
and water in a blender and blend to form a smooth paste.
Arrange lamb in a large shallow dish. Rub the spice mixture over both sides of lamb. Cover
and refrigerate 30 minutes.
Heat remaining 2 tablespoons butter in a large, heavy skillet over medium-high heat. Add
lamb and brown well on both sides. Add 1/4 cup of the water and bring to a boil. Reduce
heat, cover, and simmer for 5 minutes. Add remaining water; sprinkle in saffron. Cover and
cook until lamb is tender, about 10 minutes. Taste, and add salt, if needed. Stir in peas and
cook 5 minutes longer. Sauce should be very thick. Transfer lamb to a heated platter. Stir
sauce and pour over lamb. Top with fried nuts and cilantro.
Note: Royal cumin (black cumin) or shahi jeera gets its name from the royal Moghul dishes it
was most used in. It is available at Indian markets.
------------------
Royal Prawn Tandoori
Recipe By : Those People at that Church Cookbook

Chiles Tandoori

-------- ------------ --------------------------------
1/2 pound fresh prawns -- rinsed peeled and
-- deveined
1 cup plain lowfat yogurt
6 whole green cardamom -- crushed
2 tablespoons freshly minced garlic
2 tablespoons freshly minced ginger
1 tablespoon olive oil -- optional
1 tablespoon tumeric
2 teaspoons paprika
1/4 teaspoon crushed red pepper flakes -- optional
salt -- to taste
Place prawns in a shallow baking dish. In a large bowl, mix remaining ingredients together.
Pour half the sauce mixture over the prawns, completely coating them. Marinate in the
refrigerator for at least one hour. Grill prawns over hot coals or on a wire rack in a baking
pan in a preheated 350øF oven until they turn pink, about 5 minutes on each side. Brush the
remaining sauce mixture onto the prawns as they cook. Serve promptly.
Inspired by the ancient cuisine of Indian kings and queens, this from Appam Restaurant's
owner-chef Irene Trias bursts with exotic flavors, yet it is light, refreshing and very kind to the
heart.
Those People at that Church Cookbook The St. Francis Lutheran Church of San Francisco,
California
------------------
Ruth's Rice Ramen Curry
Recipe By :
Vegetarian *Indian

-------- ------------ --------------------------------
1 package ramen noodles
1 cup cilantro -- chopped
1/2 cup raisins
4 cups cooked brown rice
Cook a pot of rice in your rice cooker. Break up the ramen noodles in the package with the
heel of your hand. Open package and mix the crushed noodles with the brown rice. Add the
spice package that comes with the ramen, and the remaining ingredients. This can be
served hot or cold. Makes 4 to 6 servings.
Note: Depending on the brand of instant noodles (ramen) used, this may or may not have
significant fat. Use your own judgment.
Curry dish is a super-healthy and tasty recipe
Ruth's Rice Ramen Curry is a super-healthy recipe created by Ruth Heidrich, who holds
national and international records in triathlons.
------------------
Saag (Pureed Mixed Greens)
Recipe By : Good Cooking from India by Shahnaz Mehta

*Indian

-------- ------------ --------------------------------
8 ounces mustard greens -- fresh or frozen
10 ounces broccoli -- fresh or frozen
10 ounces kale -- fresh or frozen
1/2 cup water
2 tablespoons ginger -- chopped
1 1/3 tablespoons garlic -- chopped
1 tablespoon jalapeno -- chopped
4 tablespoons oil
1 cup onion -- sliced
6 dried red chilies
1/2 tablespoon cumin seed
Wash the greens thoroughly and chop them coarsely. If using frozen greens, defrost and
chop.
In a large pot with a heavy bottom, warm the water and put all the greens, ginger, garlic,
green chilies, turmeric, and choopped onions. Bring to a boil, covered, over moderate heat.
Then stir well, reduce the heat to low and simmer, covered, another 50 minutes. Check
regularly and add more water as necessary to prevent burning. The amount of weater will
depend on your combination of greens and whether they are fresh or frozen.
Remove the pot from the heat and blend the greens ( in batches if necessary) in a processor
along with enough liquid from the pot to make a puree.
Return all the pureed greens to the pot and simmer until the excess moisture evaporates and
the puree becomes thick.
Meanwhile, in a skillet, heat the oil or sauteing liquid. Saute the sliced onions until a reddish
brown. Add them to the greens.
In the same skillet, saute the minced garlic until it becomes a golden brown. Add the red
chilies and cumin seeds and saute another 1 to 2 minutes. Do not let the cumin seed burn.
Pour the contents of the skillet into the pot with the greens. Stir and serve hot.
------------------
Saag Aloo - Spinach With Potatoes


-------- ------------ --------------------------------
2 tablespoons water
2 1 1/2 pounds pkg frozen leaf spinach -- defrost and drain
-- --
coarsely chopped
4 ounces onions -- cut in half, thinly
-- sliced
1 pinches ground asafetida
18 ounces potatoes -- peeled, cut into 1"
-- cubes
1/4 cup cayenne pepper
1 teaspoon salt
Prepare spinach, onions and potatoes. Put oil into heavy pan over medium heat. When hot
put in asafetida and a second later, mustard seeds. When the mustard pops add the onions
and garlic and stir-fry 2 minutes. Add the potato and cayenne. Cook a minute. Add spinach,
salt and 2 tablespoons water. Bring to a boil, cover and cook on low 40 minutes. Stir
occasionally and add water if it gets to dry. Serve.
------------------
Saag Gosht - Beef Or Lamb With Spinach


-------- ------------ --------------------------------
2 10 oz pack frozen chopped spinach
2 large onion -- coarsely chopped
6 bay leaves
20 cardamon pods
16 whole cloves
2 2/3 pounds stewing beef or boned shoulder of lamb -- cut in
1 / " cubes -- ¥
1 teaspoon cayenne pepper -- or to taste
Microwave spinach until defrosted. Drain and squeeze out most of the water. Put onion
ginger and garlic in food processor and pulse until finely chopped. Put oil in a pressure
cooker and set over high heat. When oil is hot, put in bay leaves, cardamom, cloves and
cinnamon sticks. Stir and put in onion, ginger and garlic. Stir and cook over high heat for 5
minutes. Put in meat, spinach, 2 cups water, salt. coriander , cumin and cayenne, Stir.
Cover securing the pressure cooker lid and bing up to full pressure over high heat. Lower
heat and cook at full pressure. The beef with take 20 minutes the lamb 15. Cool off the
pressure cooker quickly with cool water and remove the lid. Put in garam masala and bring
contents to boil again. Cook, uncovered, stirring gently over high heat for 5-7 minutes, or
until sauce is reduced and thick.
------------------
Saag Gosht - Lamb In Fragrant Spinach Sauce
Recipe By : Classic Indian Cooking" by Julie Sahni


-------- ------------ --------------------------------
3 cups cooked spinach
3 pounds lamb
3 1/2 cups onions -- thinly sliced
1 1/2 tablespoons fresh garlic -- finely chopped
3 tablespoons fresh ginger root -- finely chopped
1 teaspoon turmeric
1 tomato
1 cinnamon stick
12 cardamom -- green
9 whole cloves
3 bay leaves
1 tablespoon kosher salt
Finely puree spinach, using a food processor or electric blender. Break the cinnamon into
three pieces and crumble the bay leaves.
Preheat the oven to 325 degrees.
Chop tomato finely. Heat 2 tablespoons of the oil in a large frying pan over high heat until
very hot. Pat the meat dry on paper towels (or it will not brown), and add. Brown the meat,
turning and tossing the pieces, until nicely seared on all sides. (This is best done in batches
so that the frying pan is not overcrowded. As each batch is browned, transfer to a heavy-
bottomed casserole.) Add the remaining 4 tablespoons oil to the frying pan, and add onions.
Reduce heat to medium-high, and fry until they turn caramel brown (about 25 minutes),
stirring constantly to prevent burning. Add garlic and ginger, and fry for an additional 2
minutes. Add cumin, coriander, and turmeric, and stir rapidly for 15 seconds. Add tomatoes
and chilis, and continue frying until the tomato is cooked and the entire mixture is turned into
a thick pulpy paste (about 3 minutes). Add yogurt, and immediately turn off the heat. When
slightly cool, puree in an electric blender or food processor, and add to the meat in the
casserole.
Place a double layer of cheesecloth, about 6 inches square, on the work surface. Put
cinnamon, cardamlom, cloves, bay leaves in the center, bring up the four corners of the
cheesecloth to wrap the spices, and tie them to form a bag. Crush the bag slightly with a
wooden mallet or any heavy tool to break up the spices. Add the spice bag to the casserole.
Add 4 cups boiling water along with the salt, and stir to distribute the meat into the sauce.
Place a piece of aluminum foil on top of the casserole, and cover tightly with the lid. Bring
the contents to a boil on top of the stove.
Place the casserole in the middle level of the oven for 2 1/2 hours.
Remove the casserole from the oven or turn off the stove, and take off the lid. Remove the
spice bag, and squeeze hard to extract as much juice as possible. Discard the bag. Add the
cooked spinach and garam masala, and blend well, being careful not to break the fragile
meat pieces. Cover the pot, return it to the oven and cook for 5 minutes more. Turn off the
pot and let the pot remain undisturbed for an additional 10 minutes.
------------------
Saag Paneer
Recipe By : Shiva Indian Restaurant - Houston, Texas

Categories : Cheese And Eggs Snacks
*Indian

-------- ------------ --------------------------------
1 large onion
6 cloves garlic
1 ounce fresh ginger
1 pound frozen spinach -- thawed
1 cup plain yogurt
4 ounces buttermilk
1 cup half and half
6 ounces paneer -- cubed
salt -- to taste
Grind the onion, garlic, and ginger into a fine paste. In a medium saucepan, combine the
paste, spinach, yogurt, buttermilk, chile powder, and garam masala. Simmer at medium heat
for 20 to 30 minutes. Mash the ingredients with a potato masher. Add the half and half.
Simmer until the mixture has a creamy consistency, 10 to 15 minutes. Add the cheese,
simmer 5 minutes. Season with salt. Makes 4 to 6 servings.
Sharon's Notes: I didn't bother to grind the onion, garlic and ginger into a paste. I sautéed
them in a little oil before adding the spinach, etc. I also browned the paneer cubes in a little
oil. I substituted whole milk for the half & half.
------------------
Saag Vali Khichri
Recipe By : Madhur Jaffrey's "World-of-the-East Vegetarian Cooking"


-------- ------------ --------------------------------
1/2 cup mung beans -- whole
5 1/2 cups water
1/2 cup rice
1 slice ginger -- 1/4"
1 pound spinach -- fresh
4 teaspoons ghee
1 tablespoon cumin seeds -- whole
1 onion
1 tablespoon cumin -- ground
2 teaspoons coriander -- ground
pepper -- black
***GARNISHES***
lemon juice
butter
cilantro
Pick over, wash, and drain the mung beans. Wash and drain the rice. Wash the spinach
well and separate the leaves. Peel the onion, cut in half lengthwise, and slice into fine half-
rounds. Put the mung beans in a heavy 4-quart pot. Add water and bring to a boil over a
medium-high flame. Cover, lower heat, and simmer two minutes. Turn off the heat and let
the pot sit, covered, for an hour. Bring the water to a boil again. Add the rice and the ginger
and bring to a simmer.
Cover, turn heat to low, and cook gently for one hour. Stir occasionally during this period.
Now add the spinach and salt. Bring to a simmer. Cover and cook gently for 1/2 hour,
stirring now and then to avoid sticking. Add a little hot water if the porridge seems too thick.
Heat the ghee in a skillet over a medium flame. When hot, put in the hing. Two seconds
later, put in the whole cumin seeds. Five seconds later, put in the onion. Stir and fry until the
onion begins to turn brown at the edges. Add the ground cumin, coriander, and cayenne.
Stir and fry for one minute. Empty the contents of the skillet into the rice and bean pot. Stir.
Cover and cook for five more minutes. Discard the ginger. Sprinkle with pepper.
Serve in individual bowls with some or all of the garnishes.

------------------
Saagwalla Dhal
Recipe By : Complete Indian Cookbook by Mridula Baljekar


-------- ------------ --------------------------------
6 ounces skinless split moong dhal or
- yellow split peas
2 tablespoons heaped ghee
1 large onion fine sliced
1 fresh green chili
2 cinnamon sticks -- broken up.
1/4 tablespoon chilli powder
1 tablespoon salt to taste
2 ripe tomatoes -- skinned,
- chopped
20 ounces warm water -- (brit pint)
2 cloves garlic -- fine, (2 to 3)
- chopped
1 dried hot chillies -- (1 to 2)
- coarsely chopped
4 ounces frozen or 10 oz fresh
- spinach -- finely chopped.
1) Wash and soak the dhal for 2 hours and drain well. 2) Melt ghee over medium heat in a
non-stick pan and fry the onions, green chilli and cinnamon until onions are slightly browned,
about 6 to 8 minutes. 3) Add the turmeric and garam masala, stir and mix well. 4) Add the
dhal, chilli powder and salt, stir and fry for 8 to 10 minutes over a low heat. 5) Add the cumin
and tomato, stir and cook for 3 to 4 minutes. 6) Add the water, bring to the boil, cover and
simmer for 30 to 35 minutes, stirring occasionally. 7) Meanwhile, heat the oil over a medium
heat and fry the mustard seeds until they pop. 8) Add the garlic and allow it to turn slightly
brown. 9) Add the dried red chillies, then the spinach, stir and mix thoroughly. Cover the
pan and simmer for 5 minutes. 10) Add the spinach to the dhal, cover and cook over a low
heat for 10 minutes, stirring occasionally. Remove pan from heat. Serve with rice,
parathas/rotis. Variation. Use chunky cauliflower florets instead of spinach - less
preparation.
------------------
Saath
Recipe By :

-------- ------------ --------------------------------
2 cups refined flour -- (maida) - 2cups
1 1/2 cups sugar
1/2 cup ghee
1 tablespoon pistachios -- minced
ghee for frying.
Mix flour with 1/2 cup ghee and mix between the fingers till it forms a breadcrumb-like
mixture. Add water to make a stiff dough. Cover and leave for 30 minutes. In a pan, add 1
1/2 cup water to sugar and simmer till the syrup is two-thread consistency. Add cardamom
powder and reserve.
Make small balls of the dough and fry batches in hot ghee without burning them till golden
and flaky like biscuits.
Dip each saath in sugar syrup and leave on a plate to dry. Cover with pistachio pieces. Cool
and store in an airtight container.
------------------
Sabudana Vadas


-------- ------------ --------------------------------
1 cup sabudana seeds*
2 cups water
1 piece ginger root -- (size of a quarter)
1 teaspoon salt -- (or), to taste
1 tablespoon sesame seeds -- (to 2), optional
1/4 cup unsalted peanuts
3 red potatoes -- boiled and mashed
* sabudana seeds are small tapioca pearls
Soak the sabudana in water for a few hours until they soften and swell. Grind up the chilies,
ginger and cilantro. Coarse grind the peanuts separately. (I would use my hand held
blender/chopper.) Add all the ingredients to the potatoes and mix well. Deep fry golf ball size
in 350 deg. until golden brown.
------------------
Sabzi Biryani
Recipe By :
*Indian

-------- ------------ --------------------------------
***FOR THE RICE***
2 cups uncooked long grain rice
1 cup yogurt
2 onions -- sliced
1 pinch sugar
5 tablespoons ghee
salt -- to taste
4 red chilies
2 green chiles
4 cloves garlic
1 piece ginger -- (25 mm.)
1 tablespoon cashew nuts
3 cardamoms
mint leaves -- optional
Traditional rice dish from the North.
1. Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
2. Warm the saffron, add a little water, rub until it dissolves and add to half the quantity of
the rice. To the other half of the rice, add 1/2 cup of yogurt. Keep aside the two rice
portions.
3. Heat 3 tablespoons of ghee and fry the onions until light brown. Keep aside the onions.
4. In the same ghee, fry the paste for 2 to 3 minutes. Add the tomato puree, vegetables and
the remaining yogurt and cook for a few minutes. Add the cream, sugar and salt.
5. Put the balance 2 tablespoons of ghee in a large bowl.
6. Sprinkle some fried onions and then a little saffron rice.
7. Next, spread some vegetables and thereafter some yogurt rice. Make alternate layers of
onions, saffron rice, vegetables and yogurt rice in this manner.
8. Cover and bake in a hot oven at450F for 20 minutes.
9. Turn upside down, sprinkle mint leaves if desired and serve hot.
------------------
Sabzi Masala Malai
Recipe By :

-------- ------------ --------------------------------
7 ounces fresh thin green beans -- trimmed and cut
-- into pieces
7 ounces baby carrots -- peeled and left
-- whole or cut into
-- pieces
7 ounces old potatoes -- not floury ones,
-- peeled and cut into
-- 1 inch cubes
1 ounce ghee or unsalted butter
1 teaspoon shahi jeera -- (royal cumin)
6 garlic cloves -- peeled and crushed
1 1 inch piece fresh root ginger -- peeled and finely
-- grated
1 tablespoon dhanna-jeera powder
1 teaspoon balti garam masala
5 ounces canned chopped tomatoes including the
-- juice
1 teaspoon salt
1/2 teaspoon dried mint
1/4 pint warm water
3 floz single cream
Put 15floz of water into a karahi (Balti pan) or saucepan and bring to the
boil. Add the beans, bring back to boil and cook for 2 minutes. Add the
carrots and potatoes and bring back to the boil. Cover the pan with a lid
or a piece of foil and simmer for 5 minutes. Remove the vegetables with a
slotted spoon and spread out on a large plate to prevent further cooking.
Reserve the cooking liquid.
Preheat the karahi over a medium heat for a few seconds and add the ghee
or butter. As soon as the fat melts, add the shahi jeera and cardamom and
fry for 15 seconds.
Add the onion, garlic and ginger and stir-fry for 3-4 minutes, or until
the onion is soft. Reduce the heat to low and add the dhanna-jeera
powder, turmeric, chilli powder and half the garam masala. Stir-fry for 1
minute.
Add the tomatoes, increase the heat to medium and stir-fry for 2 minutes.
Add the cooked vegetables, reserved liquid, salt, mint and warm water.
Bring to the boil and simmer for 2-3 minutes uncovered.
Pour in the cream, sprinkle with the remaining garam masala and simmer for
2 minutes. Serve at once.
------------------
Sabzi Shorba (Cream Of Curried Vegetable And Split Pea Soup
Recipe By :

-------- ------------ --------------------------------
4 tablespoon usli ghee -- (see below)
1/2 cup onion, finely chopped
1/2 cup carrots, finely chopped
1/2 cup celery, finely chopped
1 cup water
3/4 cup fresh tomatoes, pureed -- --or--
1/2 cup canned tomato puree
3 cups cooked split peas -- (see below)
1/2 cup light cream -- or milk (1/2 to 3/4)
1. Heat the ghee in a 3 to 4 quart deep pot over medium-high heat. When it is very hot, add
the curry powder and immediately add the onion, carrots, and celery. Sauté the vegetables,
stirring often to ensure that they brown evenly, for 5 minutes. Add 1 cup water, the
tomatoes, split peas, pepper, and salt. Cover and cook over low heat until the vegetables
are tender (10 minutes). Add enough light cream or milk to mellow and velvetize the soup as
well as thin it.
2. Heat the soup thorougly and serve garnished with chopped fresh coriander
------------------
Sada Dosa
Recipe By :

-------- ------------ --------------------------------
oil or ghee
POUR about 75 ml dosa batter on the heated, greased dosa plate. Scrape off the upper
layer, if you want a crisp dosa. Cook until done. Fold into any desired shape and serve with
coconut chutney and sambar. Similarly prepare three more dosas.
------------------
Safaid Channe

*Indian
-------- ------------ --------------------------------
4 cups cooked chick peas
1 cup chick pea stock
1/4 cup light vegetable oil
2 cups finely chopped onions
2 tablespoons shredded ginger
1 tablespoon salt
Heat oil in a large pot over medium heat. Add onions and fry for 5 minutes. Add garlic and
ginger and fry for 2 minutes. Add all the spices plus the lemon juice. Mix well and fry for 2
minutes. Add tomatoes and cook for another 5 minutes. Add the stock, salt and another 1/2
cup of water. Cover and simmer over low heat for 10 minutes. Add chick peas and cook,
covered, for another 10 minutes. Serve garnished with sliced onion and green chiles. Serve
with any puffy bread.
------------------
Safed Gosht - Lamb Stewed In Coconut Milk


-------- ------------ --------------------------------
12 fresh curry leaves -- ¥or 3 bay leaves
1 2 inch piece stick cinnamon
6 pods cardamom
8 whole cloves
1 1/2 pounds shoulder of lamb -- cut in 1 1/2" cubes
1 pound potatoes -- peeled, cut in 1
-- 1/2" cubes
2 medium carrots -- peeled, cut in 3
-- pieces each
1 14 oz can coconut milk -- stirred
Put oil in a pressure cooker and set over medium-high heat. When oil is hot, put in curry
leaves, cinnamon, cardamom, cloves, and peppercorns. Stir once and put in onion. Saute
for 1 1/2 minutes or until onion is soft, and put in meat, potatoes, carrots, turmeric, coriander,
cayenne, green chilies, salt and 1 cup of the stirred coconut milk. cover securely with lid and
on high heat bring up to full pressure. Turn the heat to low and cook for 15 minutes.
Lower pressure with cool water poured on lid and remove lid. Cook uncovered over high
heat for 5-6 minutes, stirring gently as you do this. Add remaining coconut milk and bring to
simmer. Turn off heat.
------------------
Safed Shorva - A Light, Cold Yogurt Soup
Recipe By : Madhur Jaffrey's Quick and Easy Indian Cookery


-------- ------------ --------------------------------
1 pint plain yogurt -- low-fat is fine
1 1/2 pints chicken stock -- cold from
-- refrigerator --
strained
1/2 tablespoon fresh ginger root -- peeled and grated
8 tablespoons cucumber -- peeled, finely
-- diced
8 tablespoons tomato -- peeled, seeded,
-- finely diced
2 teaspoons fresh mint or green coriander or mixture
-- --
finely chopped
salt and fresh ground pepper -- to taste
Put yogurt in bowl. Beat with fork until smooth and creamy. Slowly add stock, mixing it in as
you do so. Add all remaining ingredients; mix. Refrigerate until needed. Stir well before
serving. Garnish.
------------------
Saffron Rice (Kesar Chawal)


-------- ------------ --------------------------------
2 cups rice
4 cups water
6 tablespoons ghee
1 teaspoon saffron threads -- (or less)
2 tablespoons hot water
1 cup sliced onion
1 small cinnamon stick -- splintered
4 bay leaves
4 large black cardamoms
4 cloves
2 teaspoons salt
Soak saffron in hot water. Wash and soak rice in 3 c water (optional). Heat ghee and fry
onions and then remove and keep aside. Add cinnamon, cumin seeds, cardamoms, cloves
and salt. Wait 1 minute and then add the bay leaves and 1/2 the onions. Drain the rice and
reserve the water. Add the rice grains and stir for 4-5 minutes until all the water evaporates
and the grains of rice are coated with oil. Add the water and bring to a boil. Add saffron and
its water and pressure cook at 15 psi. Remove from the heat and allow the pressure to drop
by itself.
------------------
Saffron Rice - 1
Recipe By :

-------- ------------ --------------------------------
3 brown cardamom pods -- crushed
4 whole cloves
2 bay leaves
1 teaspoon salt
Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick, cardamom,
cloves, peppercorns and bay leaves for about 2 minutes. Add rice and fry for 2 - 3 minutes
more. Stir in salt, vegetable stock and saffron. Cover and bring to a boil. Reduce heat to
low and cook for 10 minutes. Remove from heat. After 5 minutes, fluff with fork.
------------------
Saffron Rice - 2
Recipe By :

-------- ------------ --------------------------------
1 cup basmati rice
1/2 teaspoon saffron threads -- (steeped in)
2 cups stock
6 tablespoons ghee -- (clarified butter)
-- or oil
1/2 cup minced onion
2 cloves
1 1/2 tablespoons molasses
1 teaspoon salt
1 pinch ground coriander
1 pinch ground cardamom
This tasty rice dish would go well with a wide variety of dishes from the Indian subcontinent.
The brown sugar and molasses give it a hint of sweetness to take away some of the heat of
the dishes you might be eating with this, and also gives it a nice, slightly sticky consistency.
Be sure to use good-quality saffron, preferably from Spain. It's expensive, but a little goes a
long way.
Wash the rice in cool water until the water is absolutely clear.
In a large heavy-bottomed saucepan, heat the ghee or oil and saute the cinnamon and
cloves briefly to release some of the essential oils. Add the onions, cooking them until
they're soft. Do not brown. Add the rice and stir for 5 minutes until the rains are golden.
Add the stock, sugar, molasses, salt, coriander and cardamom. Stir to combine, making sure
the sugar and molasses are dissolved. Bring to a boil, then reduce to a low simmer. Add the
saffron and its water; stir gently.
Cover and cook for 25 minutes, or until the rice is tender and the liquid is absorbed. Fluff
with a fork and serve!
------------------
Saffron Rice Pilaf With Apricots And Almonds
Recipe By :

-------- ------------ --------------------------------
1/4 cup butter -- (1/2 stick)
1 onion -- chopped
1 1/2 cups long-grain white rice
3 cups stock or canned broth
1/2 cup dried apricots -- (about 3 oz),
-- quartered
1/4 cup dried currants
1/2 cup slivered almonds -- (about 2 oz),
-- toasted
Melt butter in heavy medium saucepan over medium heat. Add chopped onion, ground
saffron and cloves and saute 5 minutes. Add rice and stir to coat grains. Mix in chicken
stock, dried apricots and currants. Bring to boil. Reduce heat to low. Cover and cook until
rice is tender and liquid is absorbed, about 15 minutes. Fluff rice with fork. Add slivered
almonds and season to taste with salt and pepper: transfer to bowl and serve.
Makes about 7 cups.
------------------
Saffron-Poached Fruit In Poppadom Baskets
Recipe By : BBC Vegetarian Magazine Sep98*

Dressings Fruit
*Indian

-------- ------------ --------------------------------
1 cinnamon stick
2 whole star anise
2/3 cup sugar -- ground
OR 125g caster sugar
1 1/4 cups white wine
1 vanilla pod
1 1/4 cups water
3 firm sweet pears -- peeled and
-- quartered
and cut into wedges
3 firm eating apples -- peeled and cored
and cut into wedges
4 spicy uncooked poppadoms
1 tablespoon brandy -- optional
PRELIMINARIES: Use fruit that is suited to eating and cooking. You may substitute up to 2
tsp. vanilla extract for a 3- to 4-inch pod. Omit saffron if unavailable or flavor with a green or
black tea. Caster sugar is slightly finer than US granulated; whizz it for awhile in a food
processor. Do not substitute confectioners' sugar.
Apples and pears are poached in a saffron-scented syrup and served in a spicy Indian
flatbread called poppadom. For best results soften the poppadoms in the microwave or dry
skillet. Do not deep fry. POPPADOMS or PAPPADUMS are thin lentil crackers available in
4-oz boxes of twelve rounds. Look for them in the specialty section of supermarkets.
Patak's is one brand name: try the black peppercorn, or other hot-spiced varieties. You'll
need a jelly jar or soup can to shape the warmed poppadoms. The crackers are very fragile.
1. Place cinnamon, star anise, saffron, sugar, wine and vanilla pod in a large pan with water.
Cook over gentle heat, stirring occasionally, until the sugar has dissolved. Bring to the boil
and boil rapidly for 5 minutes. Add the pears and apples, reduce the heat and simmer,
covered, for 8 to 10 minutes until the fruit has softened.
2. Meanwhile: cover the base of a jam jar or soup can with foil. MICROWAVE one
poppadom on High for 18 seconds. Quickly, place the warmed cracker over the jar or can
and press down lightly (avoid cracking the cracker). You could use a tea cup or small bowl
to press the cracker into shape. Leave for a few seconds to set. Remove. Repeat.
(Alternatively, you could warm in a dry skillet.)
3. Remove the fruit from the poaching liquid using a slotted spoon. Increase the heat and
allow the syrup to boil for about 15 minutes until reduced by about one third. Remove the
pod etc. from the syrup.
Optional: add brandy as follows. Tilting pan away from you, add the brandy (Tip: remove
pan from the flame then add the brandy; return to the heat source.)
Return fruit to the pan. Stir gently to coat and serve the warm fruit in the basket with the
remaining syrup pours around the plate.
MAKE AHEAD : the fruit and syrup can be prepared the day before. Store, covered, in the
refrigerator. Warm before serving. May be served chilled.
SOURCES: 1) Lorna Brash, Editor, Cookery. BBC Vegetarian Sep98; 2) Edited
------------------

Sag Goshth
Recipe By :

-------- ------------ --------------------------------
2 pounds lean lamb
1 cinnamon stick -- crushed
1/2 cup sour cream
1/2 teaspoon cardamom seeds -- crushed
1 10 oz packet fresh spinach
6 cups water
4 garlic flakes
1/2 cup oil
8 cloves
salt to taste
Wash and drain spinach, place in a saucepan, add 6 cups of water, boil for 3 minutes and
remove from heat. Cool and reserve the spinach with 1 cup of liquid, and puree it in a
blender. Set aside. Puree the onion, ginger, garlic in a blender with water. Heat oil in a pan,
add the cloves, onion puree and stir fry briskly for 2 minutes until the puree starts turning
brown. Add the meat and continue to fry until the meat starts browning. This should take a
couple of minutes. Add the tomatoes, cayenne pepper, turmeric, cumin, cinnamon, sour
cream, cardamoms, salt and stir fry for a few seconds Now, add spinach puree, reduce heat
and cook this way until the meat gets tender. Serve hot.
------------------
Sag Paneer (Paneerless)


-------- ------------ --------------------------------
1 pinch cumin seed
2 cardamom seeds
1 stick cinnamon
2 bay leaves -- (or 3)
2 whole cloves
1 teaspoon fresh ginger
1 teaspoon fresh garlic
1 small fresh tomato -- sliced
1/2 pound fresh spinach -- chopped
2 teaspoons salt
1 cup whipping cream
fresh cilantro leaves
paneer
Heat oil in saucepan and sauté chopped onion until light brown. Add cumin seed,
cardamom, cinnamon stick, bay leaves, cloves, ginger, garlic, sliced tomato and black
pepper and sauté about 30 seconds. Add chopped spinach and sauté, stirring until it begins
to change color. When it goes dark green, it means it is about half cooked and still remains
crunchy.
Add salt, cumin, turmeric, coriander powder and garam masala. Mix well with spinach while
it is sautéing. Add cream, tomato puree, cilantro and cubes of cheese (paneer). Cook it
well, stirring so it doesn't scorch. When cream boils, cook another 1 1/2 minutes over high
heat.
------------------
Sag Paneer - Creamed Curried Spinach With Cheese - India
Recipe By :

-------- ------------ --------------------------------
1/2 cup water
1 pound fresh spinach -- washed, de-stemmed,
coarsely chopped
1 tablespoon finely chopped ginger
1 tablespoon salt
1 cup cheese -- (paneer), cubed
Combine 1/2 of the water and a handful of the spinach in a jar of a blender. Blend at high
speed for 30 seconds. Keep adding spinach until about half is blended.
Add a little more water, if necessary, to puree. In a large skillet, heat the butter over
moderate heat. Add the ginger and saute for one minute.
Add the onions and salt and continue sauteing for 5 more minutes. Stirring after each
addition, add the cumin, turmeric, coriander, and garam masala.
Then stir in the leafy and pureed spinach. Reduce the heat and cook the mixture uncovered,
for 20 to 30 minutes. Most of the liquid should evaporate. At the last minute, gently add the
paneer. Serve hot.
------------------
Sagh
Recipe By : "Indian Cookery: A Practical Guide" by Dharamjit Singh

Categories : Side Dish Spinach
*Indian

-------- ------------ --------------------------------
2 pounds spinach -- (raw)
1 tablespoon butter
2 tablespoons water
1 teaspoon ginger -- ground
1 pinch sugar
salt -- to taste
Chop spinach (a food processor comes in handy) and mix well with other ingredients. Cook
over high heat for 2 minutes. Cover and cook for 20 minutes on medium heat, stirring fairly
often. Salt to taste.
NOTES:
* An Indian spinach side-dish
------------------
Sakhat Kabob
Recipe By :
Categories : Lamb Kabobs
Appetizers *Indian
On-The-Grill

-------- ------------ --------------------------------
2 pounds lamb -- minced
1 teaspoon salt
a pinch of white pepper powder
a pinch of fenugreek -- (methi) powder
1 1/2 teaspoons green chiles -- chopped
3/4 cup processed cheese -- grated
4 teaspoons green chiles -- chopped
4 2/3 tablespoons cornstarch
1 egg -- beaten
1 teaspoon vinegar
salt to taste
a pinch of white pepper powder
1 1/2 teaspoons ginger-garlic paste
oil for frying
MIX the lamb mince with salt, white pepper powder, chile powder, garam masala powder,
fenugreek powder, ginger-garlic paste, green chiles and coriander leaves. Refrigerate for 15
minutes. Mix together the green chiles and grated cheese. Divide the filling into 16 portions
and keep aside.
To prepare the batter: Mix the cornstarch with flour, egg, vinegar, salt, white pepper powder
and ginger-garlic paste. Add enough water to obtain a thick batter.
Make 4 inch long kabobs with the mince mixture and skewer in four equal parts. Roast in a
tandoor or grill over coals for five minutes. Allow to cool. Remove from skewers in four
pieces each.
Slit each kabob lengthwise and stuff the green chile-cheese mixture into it. Dip the stuffed
kabobs in the prepared cornstarch batter and deep fry in hot oil until crisp and golden brown
in color. Remove from oil and drain off excess oil. Serve hot, with mint chutney.
------------------
NOTES : Lamb kabobs stuffed with cheese, coated with cornstarch batter and
deep fried
Salgamundi
Recipe By :

-------- ------------ --------------------------------
4 hard-boiled eggs -- sliced
4 tablespoons mayonnaise
milk as required
salt -- pepper and chile
-- powder to taste
150 gram prawns in brine
100 milliliter soured cream
100 gram tinned red salmon
2 tablespoons tomato ketchup
1 teaspoon Worcestershire sauce
200 gram tinned sweet corn
3 tablespoons curd
85 grams shredded carrot
85 grams coleslaw salad
85 grams shelled green peas
60 grams beets
***FOR THE BEDDING***
lettuce leaves and celery leaves as
-- required
a few onion rings
a few juliennes of cooked sliced ham and
-- / or beef
a few olives
finely chopped herbs of your choice -- such as radish
-- leaves, chives,
-- mint, red chiles.
MIX the hard-boiled eggs with the mayonnaise and enough milk to make it thick but mobile.
Season with salt, pepper and chile powder. Drain the prawns from the brine. Mix them with
the paprika and soured cream. Season as above. Mix the tinned salmon with the ketchup,
Worcestershire sauce, chile powder and vinegar. Mix the sweet corn with the yogurt and
season as above. Arrange the lettuce leaves and celery leaves as a bed on a large serving
plate and arrange the prepared ingredients, along with the shredded carrot, coleslaw salad,
green peas and beets. Add the garnish and serve chilled.
------------------
NOTES : A great decorative salad in which you can use up leftovers in

rings of contrasting colors. There is no limit to what your
imagination will dream up.
Samar Codi (Prawn Curry)
Recipe By :
Categories : Curry Seafood
*Indian

-------- ------------ --------------------------------
1 tablespoon bright red paprika
4 garlic cloves peeled and
crushed
1 1" pc fresh ginger, peeled and grated
1 14 ounces ca coconut milk, well stirred
3/4 teaspoon salt
3 pieces kokum OR 1 tbsp
tamarind paste
1 pound prawns, uncooked, peeled and de-veined
In a bowl, combine 10 fl oz water with the cayenne pepper, paprika, turmeric, garlic and
ginger. Mix well. Grind the coriander seeds and cumin seeds in a clean coffee grinder and
add to the mixture.
Put the spice mixture into a pan and bring to a simmer. Turn the heat to medium-low and
simmer for 10 minutes. The sauce should reduce and thicken. Add the coconut milk, salt,
kokum or tamarind paste and bring to a simmer.
Add the prawns and simmer, stirring now and then, until they turn opaque and are just
cooked through.
TIPS If you buy unpeeled headless prawns you will need 1 1/2 lb.
Kokum is the semi-dried sour skin of a fruit that grows along India's coast. Tamarind paste
makes a good substitute.
Madhur Jaffrey's Flavors of India - Goa

When I arrive in Goa, the first dish I order is this simple prawn curry. It uses no oil, as
nothing in it requires frying or sautéing. In many ways, it is the humblest of curries and may
also be made with very cheap fish cut into chunks, fish steaks or fillet pieces. I like it made
with juicy prawns, fresh from the sea. With a spicy red coconut sauce flowing over a bed of
white pearly rice - what else can one want? I rarely order this dish in the hotel that I stay in. I
find a small beach shack covered with palm thatching, generally owned by real fishermen,
and order it there. All I need with it is a cold glass of beer.
------------------
Sambal Goreng Udang
Recipe By :

-------- ------------ --------------------------------
32 small prawns -- cleaned, shelled
-- and deveined
4 tablespoons onion -- sliced
***SAMBAL PASTE***
40 grams ginger
40 grams onion
40 grams garlic
120 gram red chile paste
60 milliliters tomato puree
10 cm galangal slice -- (or substitute
-- ginger)
10 cm lemon grass
4 salam
40 milliliters oil
***GARNISH***
4 green chiles -- diced
4 red chiles -- cut into pieces
2 onions -- sliced and fried
HEAT 40 ml oil in a wok. Add the sliced onion and the prawns. Sauté for one minute.
Add sambal sauce to the prawns and toss for five minutes or until done. Remove from heat.
Serve garnished with sautéed onion, diced red chile and green chile.
To prepare the sambal sauce: Heat oil in a wok. Add the sambal paste and all the remaining
ingredients. Keep stirring for 30 minutes. Add salt and pepper to taste.
Remove from heat.

When cool, store in an airtight jar in a refrigerator.
------------------
Sambar (Maya Nair)
Recipe By : kerala.org/cuisine
*Indian

-------- ------------ --------------------------------
1/2 cup tuar dal or yellow split peas
2 medium onions
10 fresh or frozen okra -- (to 12), optional
3 large tomatoes -- (or one can),
-- quartered
1/2 teaspoon methi powder
salt -- to taste
few curry leaves -- optional
Cook the dal with chopped onions, turmeric powder, chile powder and sufficient water. Cut
the okra in two inch pieces and sauté them in a frying pan with one teaspoon oil until dry and
slightly browned. Mash the cooked dal with a wooden spoon and add the salt, coriander
powder, methi powder, hing and the tamarind extract. Simmer for a few minutes and add the
tomatoes and okra and half of the coriander leaves. When the vegetables are cooked, heat
oil in a fry pan with a splatter screen or a lid and pop the mustard seeds. Remove pan from
the fire, add the curry leaves and methi seeds. Add this seasoning to the sambar and
garnish with the rest of the coriander leaves.
Hint. Other vegetables that can be added to sambar are potatoes (which do not freeze well),
shallots, pearl onions (available frozen), cucumber, Indian or oriental eggplant (baingan),
beans, carrots, lima beans or squash.
------------------
Sambar - 1
Recipe By :
Dals *Indian

-------- ------------ --------------------------------
3/4 cup toor dhal
1 cup shallots -- peeled *
1 medium potato -- peeled & diced
1 tomato -- diced
4 tablespoons tamarind paste -- ** see
note
2 tablespoons sambar powder -- * see
recipe
1/2 teaspoon whole black mustard
1 red dried chiles --
crushed
1/2 cup fresh cilantro
* I use one medium sized onion peeled and chopped because I don't like shallots.
** if you can get tamarind use it and soak a fist-full in water for half hour and then squeeze
the "juice" out and discard the waste and use the juice in the sambar.
Soak toor dhal in 4 cups water for one hour in a heavy-based pot. During this time chop the
onions (if you use instead of shallots), potato and tomato (green beans and carrots may also
be added).
Add the turmeric powder to the soaking dhal and place on stove. Bring to boil, lower heat to
keep the dhal simmering. Close pot and allow dhal to cook until tender. Soaking dhal before
cooking considerably lowers the cooking time which is about 30-45 minutes. Stir a few time
to keep dhal from sticking at the bottom.
While dhal is cooking lightly fry the onions or shallots in 2.5 tab. vegetable oil. Do not allow
the onion/shallots to brown. When dhal has cooked add some more water to bring the water
level up to 4-5 cups again (use your judgment here because I cannot be more precise!).
Now add the potatoes, tomato, sautéed onions/shallots, and any other vegetables to want to
put in. Next add the tamarind paste (or tamarind "juice"), and sambar powder. Stir and bring
to a simmer. Cover and allow the cook until vegetables are tender (about 15 minutes) and
keep stirring occasionally.
Heat the remaining 1/2 tab. oil and add the mustard, cumin, coriander seeds and the
crushed red chile to the hot oil. As soon as the mustard seeds begin to pop stir the whole
thing once and add to the cooking sambar. Finally add the cilantro leaves and cook for
another 5 minutes and remove from stove.
The consistency should be like a thin soup and the sambar powder should not appear like
dirt sticking to the veggies (you will see this happen initially). You may also add some green
chiles if you like to add more "zip" to the sambar. If so add it with the rest of the veggies.
Sambar can be eaten with plain cooked rice, idlies (I know I owe you all this recipe!) or
dhosas. Sambar is an integral part of South Indian cooking. It is made every day. As I
mentioned in San Antonio a visiting naturalist from the Smithsonian Institute described a
South Indian meal thus: mountain of rice and river of sambar!
Recipe By: Ramesh
------------------
Sambar - 2
Recipe By :
*Indian

-------- ------------ --------------------------------
1/2 cup thur dal -- (papu) (heaped)
1 tablespoon Bengali gram dal
3/4 " dia pc tamarind paste
2 teaspoons coriander seeds -- (heaped)
2 tablespoons oil
salt to taste
8 pepper corns
1 small piec turmeric
1 small piec asafetida -- (ingua)
6 red chiles
2 cups vegetables -- (tomato, onion, okra
-- squash, potato, raw
Wash thur dal thoroughly. Boil 1 liter of water. Drop dal in boiling water. Cook until soft.
Take a little oil in a frying pan on another flame. Roast mustard, coriander, fenugreek,
cumin, pepper, turmeric, red chiles, asafetida, Bengali gram dal, coconut gratings and 1 sprig
of curry leaves - all in the same sequence, until brown. Grind all the roasted ingredients with
tamarind to a fairly smooth paste. To the cooked thur dal, add vegetable pieces and a few
coriander leaves. Cook until tender. Then add salt along with ground masala (paste made
above) and some water. Boil well. When done, remove from flame. Garnish with bits of
coriander leaves.
------------------
Sambar - 3

*Indian

-------- ------------ --------------------------------
1 onion -- chopped
vegetables of choice -- (potato,
carrots, pumpkins
1/2 cup thur dhal -- (to 3/4 cup)
4 green chiles -- cut in small
piece
2 teaspoons coconut powder or shredded coconut
5 teaspoons oil
2 teaspoons salt or -- to taste
1 teaspoon sambar masala powder -- (to 2)
4 cloves garlic -- (to 5), cut in small
-- pieces
1 tomato -- (to 2, if small)
15 petite onions
2. Add a few (not all that you have) mustard seeds to see if the oil is hot enough. Once the
mustard seeds begin to fry, add the rest of the mustard seeds. Reduce the flame to medium-
low. The mustard seeds roast. Before they are burnt, do the next step.
3. Add the onion/garlic cloves and the green chiles to the pan and fry them. In about a
minute, add the turmeric powder. Fry until the onion becomes slightly brown (in about five
minutes).
4. Cut the tomatoes into medium sized pieces and add it to the pan. Add coconut powder
and the sambar masala. Now the mixture becomes drier. Add a little oil (1 teaspoon) and fry
the mix for five more minutes. The masala powder cooks in the oil and the aroma begins to
intensify. After five frying, switch off the oven. This is the masala mix.
I usually add half teaspoon of red chile powder to make the sambar hotter. I also add a
pinch of asafetida and half teaspoon of ginger powder to make the sambar more spicy and
more aromatic.
4a. If you have vegetables, you have to steam them and cut into pieces and put them in the
masala mix. They can be added at step 8 also.
5. Wash thur dhal with tap water three of four times. Add water to thur dhal at 2:1 ratio and
boil it. I use a pressure cooker to do it fast. After boiling it, I mash it - either manually or by
using a blender.
6. On a separate vessel, boil 1.5 cups of water with the tamarind paste. Put the petite
onions in the vessel and boil them for about 10 mins. The water is now almost black due to
the tamarind paste and the onions are slightly brownish.
7. Add the mashed thur dhal to the tamarind water and boil for three more minutes.
8. Add everything to the pan which contains the masala mix and mix them well. Add two
teaspoons of salt. Heat for five minutes.
Sambar - A south Indian gravy item that is eaten with rice (for lunch and dinner) and with
DOSAI or IDLI (for breakfast).
Pronunciation: 'sa' as in 'soft' - m - 'ba' as in 'bark' - r
You have to mix it with steamed rice and eat along with another more solid item made of
vegetables (or non-vegetable). Sambar is the main course in south Indian lunch and dinner.
------------------
Sambar - 4
Recipe By :

-------- ------------ --------------------------------
1 cup toor dal
1 teaspoon tamarind
3 teaspoons salt
1 pinch turmeric
2 teaspoons channa dal
3 teaspoons dhania seeds
1 pinch hing
3 red chiles
1/4 cup coconut grated
coriander leaves
1 green p Pepper cut into 1" pieces
1 onion, chopped
1 tomato cut into 1" pieces
1. Boil the toor dal with 3 cups of water
2. Fry channa dal, dhania seeds, hing, red chiles for a few minutes and then fry it with grated
coconut
3. Grind the above mixture with water
4. Fry the green pepper in oil for a few minutes
5. Boil the tamarind paste, water, salt, turmeric, tomato and vegetables
6. Add 3 and cook for about 5 minutes
7. Add boiled dal and bring it to a boil
8. In the meanwhile fry mustard seeds, onion
9. Add the above ingredients and coriander leaves to the mixture
Source: Somesh Rao
------------------
Sambar - 5
Recipe By :
Categories : Sambar *Indian

-------- ------------ --------------------------------
1 cup toor dal
1 teaspoon tamarind
3 teaspoons salt
a pinch turmeric
3 teaspoons dhania seeds
1 pinch hing
3 red chilies
1 teaspoon mustard
10 coriander leaves
1 green peppers cut into pieces
1 onion chopped
1 tomato cut into pieces
Boil the toor dal with 3 cups of water.
Fry channa dal, dhania seeds, hing, and red chilies for a few minutes, and then fry them with
the grated coconut. Grind the above mixture with water.
Fry the green pepper in oil for a few minutes. Boil the tamarind paste, water, salt, turmeric,
tomato and vegetables and cook for about 5 minutes. Add boiled dal and bring it to a boil
In the meantime fry the mustard seeds and onion.
Add the above ingredients & coriander leaves to the mixture.
------------------
Sambar - 6

Dals Dressings
*Indian

-------- ------------ --------------------------------
1/2 cup tur -- (toor) gram dal
1 1/2 cups oil
4 red chillies
10 pepper seeds
1 tablespoon bengal gram dal
tamarind -- (the size of a
-- small
-- lemon)
1 pinch turmeric
1 pinch asafoetida
1/2 tablespoon chilli powder
1/2 teaspoon sugar
salt -- to taste
***vegetables***
pumpkin
onion
radish
drumstick
1. Soak the tamarind in a small bowl of water for 10 minutes. Squeeze to extract juice.
2. Vegetables: Whichever vegetables you use, chop them into small pieces. in all, use a
cupful of vegetables. Boil until soft and firm.
3. Boil tur gram dal until soft. Mash.
4. Masala: Heat the oil. Add red chillies, pepper seeds, coriander seeds, dry bengal gram
dal, fenugreek seeds and cumin seeds. Fry until light brown. Strain. Cool the masala.
Grind.
5. Pour the dal into a frying pan. Add the tamarind juice. Heat on a slow flame. add salt to
taste, asafoetida and curry leaves.
6. Add masala, sugar and chilli powder. Stir.
7. Add a glass of water, vegetables and cook until you obtain the right consistency.
------------------
Sambar - 7

*Indian

-------- ------------ --------------------------------
1 onion -- chopped
vegetables of choice -- (potato, carrots,
-- pumpkins; a
-- combination or
-- none)
1/2 cup thur dhal -- (to 3/4 cup)
4 green chiles -- cut in small pieces
2 teaspoons coconut powder or shredded coconut
5 teaspoons oil
2 teaspoons salt or -- to taste
1 teaspoon sambar masala powder -- (to 2)
4 cloves garlic -- (to 5), cut in small
-- pieces
1 tomato -- (to 2, if small)
15 petite onions

2. Add a few (not all that you have) mustard seeds to see if the oil is hot enough. Once the
mustard seeds begin to fry, add the rest of the mustard seeds. Reduce the flame to medium-
low. The mustard seeds roast. Before they are burnt, do the next step.
3. Add the onion/garlic cloves and the green chiles to the pan and fry them. In about a
minute, add the turmeric powder. Fry until the onion becomes slightly brown (in about five
minutes).
4. Cut the tomatoes into medium sized pieces and add it to the pan. Add coconut powder
and the sambar masala. Now the mixture becomes drier. Add a little oil (1 teaspoon) and fry
the mix for five more minutes. The masala powder cooks in the oil and the aroma begins to
intensify. After five frying, switch off the oven. This is the masala mix.
I usually add half teaspoon of red chile powder to make the sambar hotter. I also add a
pinch of asafetida and half teaspoon of ginger powder to make the sambar more spicy and
more aromatic.
4a. If you have vegetables, you have to steam them and cut into pieces and put them in the
masala mix. They can be added at step 8 also.
5. Wash thur dhal with tap water three of four times. Add water to thur dhal at 2:1 ratio and
boil it. I use a pressure cooker to do it fast. After boiling it, I mash it - either manually or by
using a blender.
6. On a separate vessel, boil 1.5 cups of water with the tamarind paste. Put the petite
onions in the vessel and boil them for about 10 minutes. The water is now almost black due
to the tamarind paste and the onions are slightly brownish.
7. Add the mashed thur dhal to the tamarind water and boil for three more minutes.
8. Add everything to the pan which contains the masala mix and mix them well. Add two
teaspoons of salt. Heat for five minutes.
Sambar - A south Indian gravy item that is eaten with rice (for lunch and dinner) and with
DOSAI or IDLI (for breakfast).
Pronunciation: 'sa' as in 'soft' - m - 'bar' as in 'bark'
You have to mix it with steamed rice and eat along with another more solid item made of
vegetables (or non-vegetable). Sambar is the main course in south Indian lunch and dinner.
------------------
Sambar - Amma
Recipe By :

-------- ------------ --------------------------------
15 curry leaves
3 tablespoons oil
salt -- to taste
***SET 1***
2 medium tomatoes
1 large carrot
2 medium onions
1 medium radish
5 okra
1 small brinjal
***SET 2***
1 teaspoon rice
2 dry red chiles
1 sm piece asafetida
1 teaspoon oil
Cut ingredients of set 1 into slightly larger than bite sized pieces. Keep aside.
Add two cups of water to the split red gram and boil until very soft.
In a large pot add 5 cups water, vegetable pieces, tamarind paste, turmeric, salt and red
chile powder and on medium heat bring to a boil. Cook for 10 more minutes or until the
vegetable pieces are soft. Now add the cooked red gram and cook for 10 more minutes.
This goes very well with idli, dosa and plain white rice.

------------------
Sambar - Dakshin Bharat Dishes
Recipe By : Dakshin Bharat Dishes Cookbook by Jaya V. Shenoy


-------- ------------ --------------------------------
1/2 cup thur dal -- (papu)
1 tablespoon bengal gram dal
8 peppercorns
1 chunks vegetables -- (tomato, onion,
-- squash, potato,
-- okra, raw banana,
-- etc.)
1 sm piece turmeric
1 sm piece asafetida -- (ingua)
6 red chiles
1 tamarind lump -- (the size of a
-- marble)
2 tablespoons oil
salt -- to taste
cumin, pepper, turmeric, red chiles, asafetida, Bengal gram dal, coconut gratings and 1 sprig
of curry leaves - all in the same sequence, until brown. Grind all the roasted ingredients with
tamarind to a fairly smooth paste. To the cooked thur dal, add vegetable pieces and a few
coriander leaves. Cook until tender. Then add salt along with ground masala (paste made
above) and some water. Boil well. When done, remove from flame. Garnish with bits of
coriander leaves.
------------------
Sambar And Idli
Recipe By :
Vegetarian *Indian
Idli

-------- ------------ --------------------------------
1/2 cup thur dal -- (papu) (heaped)
1 tablespoon Bengali gram dal
1 3/4" dia pc tamarind paste
2 teaspoons coriander seeds -- (heaped)
2 tablespoons oil
salt to taste
8 pepper corns
1 chunks vegetables -- (tomato, okra, raw
-- banana, etc.)
1 small piec turmeric
onion -- squash, potato,
1 small piec asafetida -- (ingua)
6 red chiles
cumin, pepper, turmeric, red chiles, asafetida, Bengali gram dal, coconut gratings and 1 sprig
of curry leaves - all in the same sequence, until brown.
Grind all the roasted ingredients with tamarind to a fairly smooth paste. To the cooked thur
dal, add vegetable pieces and a few coriander leaves. Cook until tender. Then add salt
along with ground masala (paste made above) and some water. Boil well. When done,
remove from flame. Garnish with bits of coriander leaves.
This is usually served with:
Idlis
1 heaping cup black gram da,l oil for greasing cups, salt to taste, 2 heaping cups raw rice or
(1 heaping cup boiled rice and 1 heaping cup raw rice)
Soak black gram dal and the two rices (mixed) separately in water for 3 hours. First, wash
the soaked dhal and grind to a fine paste and keep aside. Then grind the soaked rice to a
coarse paste. Mix both the pastes using hands, add salt and keep under cover overnight.
Next day, beat the batter well. Grease idli cups (you can use egg poachers if you want) with
oil, and fill them (about 3/4 full) with the idli batter and steam in an idli vessel (basically, a big
steamer) for about 20 minutes. (note: if raw rice only is used, there is no need to grind it.
Just wash it and crush it in a mortar and pestle and then mix it with the ground black gram
paste)
The same idli batter can be use to make Sannan. Pour the batter in the container of a
pressure cooker (previously greased with oil) about 3/4 full and steam for 15-20 minutes as
above. Take out and cut into pieces with a spatula.
Notes: A few days ago, my mom gave me a book of south Indian vegetarian recipes. I never
learned to cook from my mom, though that's going to change in the near future, but she
thought this cookbook was a good way to start. It is published in India, and neither my mom
or I have used any of these recipes, but it was recommended to her by her sister, so I
assume that they're good. I thought I'd start with the basics.
Recipes from Dakshin Bharat Dishes Cookbook by Jaya V. Shenoy
------------------
Sambar Masala
Recipe By :

-------- ------------ --------------------------------
1 teaspoon methi -- (fenugreek)
2 tablespoons chana dal
4 red chillies -- (to 5)
1 teaspoon asafoetida -- optional
3 tablespoons oil
Roast methi, chana daal, and asafoetida. Add chillies when daal starts getting red. If using
dry coconut, soak it in a little water and blend the daal mixture and coconut until the paste is
fine. Keep aside.
------------------
Sambar Podi
Recipe By :

-------- ------------ --------------------------------
7 red chiles
1/2 teaspoon methi seed -- optional
Pour 1/2 teaspoon of oil and fry both the dals. When they start to change color add
coriander seed, methi and red chiles and roast them. Allow them to cool and grind.
Note: You can even use the powder for sambar. Just a add teaspoon before you pour the
lentils while making sambar.
------------------
Sambar Powder - (Sambar Podi)

South Indian Spices And Pastes
*Indian

-------- ------------ --------------------------------
1 tablespoon oil
2 cups red chiles
1 3/4 cans coriander seeds
1 1/2 tablespoons fenugreek seeds
1 1/2 tablespoons brown mustard seeds
2 teaspoons Bengali gram dal -- (yellow split peas,
-- channa dal)
2 teaspoons red gram dal -- (pigeon peas, toor d
2 teaspoons poppy seeds
2 large stic cinnamon bark
a few curry leaves
Rinse and pick over the dal.
Heat 1 tablespoon oil in a heavy frying pan or skillet. Add the chiles and sauté for 1 - 3
minutes.
In a heavy saucepan, dry-roast all the other ingredients until they each give off a strong
aroma. (However, do not roast the ground turmeric.)
Place all the ingredients in an electric blender or food processor. Blend into a fine powder.
Store in an airtight container and use as required.

Makes 7 ounces.
From Dakshin, Vegetarian Cuisine From South India by Chandra Padmanabhan.
------------------
Sambhar - Amma

-------- ------------ --------------------------------
3 tablespoons oil
salt -- to taste
***SET 1***
2 medium tomatoes
1 large carrot
2 medium onions
1 medium radish
5 okra
1 small brinjal (eggplant)
***SET 2***
1 teaspoon rice
2 dry red chiles
1 teaspoon oil
Cut ingredients of set 1 into slightly larger than bite sized pieces. Keep aside.
Add two cups of water to the split red gram and boil until very soft.
In a large pot add 5 cups water, vegetable pieces, tamarind paste, turmeric, salt and red
chile powder and on medium heat bring to a boil. Cook for 10 more minutes or until the
vegetable pieces are soft. Now add the cooked red gram and cook for 10 more minutes.
This goes very well with idli, dosa and plain white rice.
------------------
Sambhar Powder (Indian Curry)
Recipe By : Jill Norman "The Complete Book of Spices"


-------- ------------ --------------------------------
10 dried red chilies
20 grams cumin seeds -- (3/4 oz)
15 grams black peppercorns -- (1/2 oz)
15 grams fenugreek seeds -- (1/2 oz)
15 milliliters oil -- (1 tbsp)
25 grams yellow split peas -- (channa dal) - (1
-- oz)
25 grams white gram beans -- (urad dal) - (1 oz)
This hottish powder is widely used in southern Indian Brahmin cooking, which is vegetarian,
to flavor pulses, braised and stewed vegetables, and sauces. The dal in the blend give it a
nutty taste, and also serve as a thickening agent.
Remove the seeds from the chilies. Heat a heavy frying pan and dry roast the whole spices
over a medium heat for about 5 minutes. When the seeds stop spattering, add the asafetida
and turmeric and stir for a minute longer. Remove the mixture to a dry bowl, add the oil to
the pan and fry the split peas and gram beans until they darken, stirring frequently to prevent
burning. Add them to the bowl of spices, mix well and grind when cool. Stored in an airtight
container, the powder will keep for 3-4 months.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-
83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices-
whole, mixed, ground.
------------------
Samke Harrah Al-Sahara
Recipe By :

-------- ------------ --------------------------------
1 snapper or other baking fish
salt to taste
1/2 cup olive oil for frying
salt to taste
1 cup tahini -- (sesame paste)
1/2 cup cold water
1/2 cup lemon juice
4 grams hot chile pepper
1 tablespoon snoober -- (pine nuts or
-- walnuts)
lemon wedges and coriander sprigs for
-- garnishing
CLEAN and scale the fish, wipe dry with paper towels. Slash body in two places on each
side. Sprinkle inside and out with salt. Cover and refrigerate for one or two hours. Pat dry
before cooking Heat the oil in a large frying pan (reserving one tbsp. oil for later use), and fry
the fish on high heat for a few minutes each side. Do not cook through. Remove from oil
and place in a baking dish. Pound garlic flakes with one tsp salt, and mix in coriander
leaves. Tip most of the oil out of the frying pan, leaving about two tbsp. Heat the oil and add
the garlic mixture. Fry quickly until the garlic is crisp without being burnt. Cool.
Place tahini in a bowl. Beat well, then gradually add water, beating constantly until the
mixture thickens. Gradually beat in the lemon juice and stir in the garlic mixture and chile
pepper to taste. Add more salt,
if necessary.
Pour the sauce over fish in the baking dish, covering it completely. Bake in a moderately hot
oven for 30 to 35 minutes or until the fish is cooked through and the sauce is bubbling While
the fish cooks, heat one tbsp. oil kept aside in a clean pan and fry the pine nuts until golden
brown. Lift the cooked fish onto a platter and spoon the sauce on top. Sprinkle with pine
nuts and garnish with lemon wedges and coriander. Serve hot.
------------------
NOTES : Baked Fish With Hot Chile Sauce
Samoosas Chicken Filling
Recipe By :
*Indian

-------- ------------ --------------------------------
500 gram chicken breasts
10 milliliters crushed garlic
5 milliliters grated fresh root ginger
1 green chili -- finely chopped
2 1/2 milliliters borrie -- (tumeric)
10 milliliters garam masala
30 milliliters chopped dhunia leaves
- -- (coriander)
1 small onion -- grated
salt -- to taste
Skin and fillet chicken breasts. Mix garlic, ginger, and chilli together and rub into chicken
fillets. steam for about 15 minutes over medium heat, flake and combine with rest of
ingredients. allow to cool before filling samoosas.
Fills 36 samoosas.
The Cape Malay Cookbook.
------------------
Samosa Filling - Spicy Chick Pea

*Indian

-------- ------------ --------------------------------
1 pound boiled chick peas
-- (garbonzo beans), gr
1 tomato -- chopped
1 teaspoon salt
1 teaspoon red chiles -- chopped
2 tablespoons garlic
2 tablespoons ginger -- fresh, grated
Soak the chick peas overnight in water. The next day, place the soaked peas in fresh water
to cover and cook until tender, about 3 hours. Place the check peas into a blender with a
little water and puree.
Put the pureed chick peas into a skillet and add all the other ingredients. Add 1 cup of water
and cook over medium heat until all the water is completely taken up.
Allow filling to cool before using to fill samosas.
------------------
Samosa Filling - Spicy Meat

*Indian

-------- ------------ --------------------------------
1 pound minced meat (beef, goat or chicken)
1 tomato -- chopped
1 teaspoon salt
1 teaspoon red chiles -- chopped
1 teaspoon cumin seeds -- roasted, ground
2 tablespoons garlic
2 tablespoons ginger -- fresh, grated
1 tablespoon oil
Cook the meat in a skillet with a little vegetable oil. Grind the meat in a meat grinder or food
processor until it is in small chunks, about 1/8 inch in diameter. Do not over grind.
Into a hot cast iron frying pan, put the cumin and coriander seeds. Toss for about 30
seconds and remove seeds.
Add all the ingredients into the minced meat. Cook it with 1/2 cup of water until all the water
is completely taken up.
Let filling cool before filling samosas.
------------------
Samosa Filling - Spicy Potato

*Indian

-------- ------------ --------------------------------
3 pounds boiling potatoes -- (4-5 potatoes)
1/2 teaspoon red chile pepper -- ground
1 cup peas -- frozen or fresh*
1 tablespoon ginger -- fresh, grated
1 small green chile pepper -- seeded, finely chopp
3 tablespoons cilantro, fresh, chopped
3 tablespoons water
1 teaspoon garam masala -- (your favorite)
1 teaspoon cumin seeds -- roasted, ground
* Do not use canned peas
Boil the potatoes and peel. Dice into 1/4 inch pieces.
Into a hot cast iron frying pan, put the cumin and coriander seeds. Toss for about 30
seconds and remove seeds. Grind into powder.
Heat 4 tablespoons of oil in a frying pan and sauté‚ the onion until light brown. Add the peas,
ginger, green chile, chile powder, fresh cilantro, salt, pepper and 3 tablespoons of water.
Cover and simmer until peas are tender, about 5 minutes. Add more water if necessary.
Add the diced potatoes, roasted and ground coriander and cumin seeds, lemon juice, garam
masala and stir fry for 3-5 minutes.
Allow filling to cool before filling the samosas.

------------------
Samosas (Atwood)
Recipe By : A Taste of India by M.S. Atwood


-------- ------------ --------------------------------
2 cups flour
1 tablespoon salt
4 tablespoons clarified butter -- (ghee), melted
1/3 cup yogurt
water
filling
oil -- for frying
Sift together flour and salt. Add melted butter, yogurt and water to make a stiff dough.
Knead until smooth and elastic. Roll out very thin on floured board. Cut into 3 to 4 inch
circles. Place a small amount of filling in center leaving edges free. Fold in half and seal
edges. Heat oil and fry curry puffs until golden. Drain and serve with mint or coriander leaf
chutney.
------------------
Samosas (Jaffrey's)


-------- ------------ --------------------------------
1/2 teaspoon salt
vegetable oil -- to deep fry
7 medium boiled potatoes
1 tablespoon whole fennel seeds
To make the pastry: Combine the 2 cups of flour with 3 tbsp. oil. Add salt and mix. Add 1
cup of water a little at a time until you have a firm dough. Knead the dough well for 10
minutes or until the dough is elastic and smooth. Form into a ball, brush with a little oil, cover
with a damp towel and set aside. To make the filling: Boil the potatoes and let them cool.
You may peel them if you like, I choose not to. Dice them into bite-sized pieces.
In a wok or very large skillet, heat oil over medium heat. When very hot, drop in the
asafetida. Five seconds later, add the fennel and cumin seeds. A few seconds later add in
rapid succession the mustard seeds and fenugreek. As they begin to change color and pop,
add the chiles. As soon as the chiles swell and darken, add the potatoes, turmeric and salt.
Fry gently, carefully turning the potatoes so as not to break them. Fry for 15 to 20 minutes
until the potatoes are unevenly browned. Add lemon juice and mix well. Check the salt.
Remove potatoes from the wok, place in a serving dish and crush coarsely with the back of a
slotted spoon. Divide the dough into 28 to 30 equal balls. Flatten each ball and roll it out on
a floured surface until it is approximately 4 inches in diameter. Cut each round in half.
Taking one semicircle at a time, moisten half the length of the cut edge with a finger dipped
in water. Form a wide cone with the semi-circle, using the moist section to overlap 1/4 inch
and hold it closed.
Fill samosa 3/4 full with stuffing. Moisten the inside edges of the opening and press it shut.
Seal this end by pressing down on it with a fork as you would a pie crust. Do all the
samosas this way, keeping them moist in a plastic wrap or under a damp towel until you are
ready to fry. Heat the oil for deep frying in a wok. When the oil is hot, slide in 3 or 4
samosas, be careful not to overcrowd.
Fry until the samosas are brown on all sides, about 2 or 3 minutes. Remove with a slotted
spoon and drain on paper towels. Repeat until you have 60 samosas. The oil should be hot,
but do not use a high heat otherwise they will burn.
Serve samosas hot with a sweet chutney or tamarind paste. They can be frozen and re-
heated in a 300F oven.
------------------
Samosas - 1


-------- ------------ --------------------------------
***FOR THE PASTRY***
2 cups flour
1/2 teaspoon salt
4 tablespoons oil
4 tablespoons water
***FOR THE STUFFING***
4 medium potatoes, (boiled in
-- their jackets and allowed to cool)
4 tablespoons oil
1 cup shelled peas
1 tablespoon fresh ginger -- finely grated
1 fresh hot green chile -- finely chopped
3 tablespoons fresh cilantro, finely chopped
3 tablespoons water
Sift the flour and salt into a bowl. Add the 4 tablespoons on oil and rub it in with your fingers
until the mixture resembles coarse breadcrumbs. Slowly add about 4 tablespoons water --
or a tiny bit more -- and gather the dough into a stiff ball.
Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it
is smooth. Make a ball. Rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag.
Set aside for 30 minutes or longer.
Make the stuffing. Peel the potatoes and cut them into 1/4 inch dice. Heat 4 tablespoons oil
in a large frying pan over a medium flame. When hot, put in the onion. Stir and fry until
brown at the edges. Add the peas, ginger, green chile, fresh coriander (cilantro), and 3
tablespoons water. Cover, lower heat and simmer until peas are cooked. Stir every now and
then and add a little more water if the frying pan seems to dry out.
Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, cayenne, and
lemon juice. Stir to mix. Cook on low heat for 3-4 minutes, stirring gently as you do so.
Check balance of salt and lemon juice. You may want more of both. Turn off the heat and
allow the mixture to cool.
Knead the pastry dough again and divide it into eight balls. Keep 7 covered while you work
with the eight. Roll this ball out into a 7 inch (18 cm) round. Cut it into half with a sharp,
pointed knife. Pick up one half and form a cone, making a 1/4 inch wide (5 mm), overlapping
seam. Glue this seam together with a little water. Fill the cone with about 2 1/2 tablespoons
of the potato mixture. Close the top of the cone by sticking the open edges together with a
little water. Again, your seam should be about 1/4 inch (5 mm) wide. Press the top seam
down with the prongs of a fork or flute it with your fingers. Make 7 more samosas.
Heat about 1 1/2 to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame. You
may use a small, deep, frying pan for this or an Indian karhai. When the oil is medium hot,
put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the
samosas frequently until they are golden brown and crisp. Drain on paper towel and serve
hot, warm, or at room temperature.
------------------
Samosas - 2


-------- ------------ --------------------------------
2 cups flour -- (+ 1/2 cup)
1/2 teaspoon salt
extra flour -- as needed
2 large potatoes -- (the size of a large
-- fist)
1 tablespoon butter
1 cup finely minced onion
1 tablespoon freshly grated ginger
1 teaspoon dried coriander -- if available
3/4 teaspoon salt
1 1/2 cups uncooked green peas -- (or)
frozen peas -- thawed
cayenne -- to taste
***DIPPING SAUCE***
1/2 cup water
3 tablespoons brown sugar
1 small clov garlic -- minced
1 teaspoon salt
For the dough:

1) Place the flour in a medium-sized bowl. Mix in the salt.
2) Mix in the milk or yogurt to make a smooth dough.
3) Add extra flour, as needed, to keep the dough from being sticky. The dough will be quite
soft. Knead in bowl for about 5 minutes. Cover tightly and refrigerate until you are ready to
assemble the pastries.
For the filling:

1) Mash the potatoes (i.e. peel, cut into 1-inch squares, boil, drain and mash.) Set aside.
2) Melt the butter and sauté onions, garlic, ginger, mustard seeds, coriander and salt over
medium heat for about 8 minutes, until onions are soft. Add this to the mashed potatoes.
Cool for at least 15 minutes before filling the pastries.
Dipping sauce:
1) Place all ingredients in a small saucepan. Stir until the sugar dissolves.
2) Heat to boiling, then let simmer uncovered for about 10 minutes. It reduce slightly.
3) Serve warm or at room temp.
Instructions:
1) Preheat the oven to 425F. Generously oil a baking sheet.
2) Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at
hand. Flour a clean surface, and, using a rolling pin, roll 1-inch balls of dough into 5-inch
circles.
3) Place approximately 1 1/2 tbsp. filling in the center and fold over, like a turnover. Brush
the inside edges of each circle with a little water, and fold the edges together to make a
small hem. Crimp the edges firmly with fork.
4) To bake: Place the samosas on the oiled baking sheet. Brush the tops with oil. Bake 15
minutes at 425F, then reduce heat to 375F and bake 10 min. more. For maximum
crispiness, turn the samosas over when you turn the oven down.
5) Serve within 15 min. with dipping sauce.
------------------
Samosas - 3
Recipe By :

-------- ------------ --------------------------------
***FILLING***
1 pound potatoes
2 teaspoons salt
8 cloves
1 tablespoon anise
4 brown cardamoms
20 peppercorns
3 white cardamom pods
4 sticks cinnamon -- (Indian cinnamon
-- sticks are smaller
-- and milder than
what's available in america -- you may wish to
-- reduce this)
1 teaspoon kala jeera
1 tablespoon dried pomegranate seeds
1 pinch nutmeg
1 teaspoon asafoetida
1 1/2 inch pie dry ginger
oil for frying
***WRAPPERS***
1 1/2 cups white flour
3 teaspoons oil -- up to 4
1/2 teaspoon salt
enough water to make soft dough
Filling: Cook potatoes until tender. Cut into small pieces and partly mash -- some larger
pieces should remain - about a rounded cup of potatoes makes 10 samosas. Grind all
spices coarsely except asafoetida and salt. Grind pomegranate seeds fine. Heat oil, fry
asafoetida, add ground spices and salt, fry for some time, add potatoes. Fry till the mixture is
dry, add the pomegranate paste. Fry till even drier. Let cool.
Mix the ingredients. Knead about 5 minutes. The dough should be soft, elastic, not sticky. It
should barely stick to the fingers, but release easily. Mold the dough into walnut-sized balls,
roll out like chappati. Rub oil on top of the chappati, sprinkle with flour. Roll out another
chappati and stack it on the first. Continue until 5 chappatis are stacked. Heat a heavy
griddle on a low flame. Gently roll all 5 chappatis together, so that they become larger and
flatter, but layers can still be seen. Put the stack on the griddle, cook till slightly tan color on
low heat - don't flip. Remove, cut the edges to make a big square. Cut the square to make 2
rectangles, carefully separate the layers. (broken bits and edges can be deep-fried as a
snack.)
Put some water in a cup, sprinkle white flour over it and make a paste. Form rectangles of
dough into a cone. Fill with the potato mixture, seal with the paste, deep fry. (To test
whether the oil is hot enough, first drop bits of dough into the hot oil -- if they rise and foam,
the oil is ready.)
Source: Indian Snack Delights by Malini Bisen
------------------
Samosas - 4
Recipe By :

-------- ------------ --------------------------------
***FILLING***
1 large potato -- peeled
1 tablespoon ghee -- oil, or butter
1 large onion -- finely diced
1 teaspoon minced gingerroot
1/2 teaspoon ground cimin
1/2 teaspoon salt
2/3 cup frozen peas -- thawed
***DOUGH***
1 cup flour
1/2 teaspoon salt
2 tablespoons melted ghee or melted butter -- cooled
3 tablespoons water -- up to 4
oil for deep frying
Cut potato into quarters and boil just until cooked through. Drain very well anda cut into 1/4-
inch dice. Heat the ghee in a medium skillet over medium heat. Add the onion and saute for
7-8 minutes, or unti it is clear and limp. Add all of the spices and stir to blend. Cook 1
minute. Add the peas and diced potato, and cook 2 minutes more, stirring often. Set aside
to cool. To make dough: Put the flour and salt in a medium-sized bowl. Add the ghee or
cooled melted butter, and with your fingertips blend it into the flour untilit is evenly
incorporated.
Sprinkle on 3 tablespoons of water and stir to blend. Gather the dough into a ball (if it is too
crumbly add another tablespoon of water) and knead it for 5-7 minutes, or until it is smooth
and elastic. Cover with a damp cloth and let the dough rest for 15 minutes. Divide the
dough in half and roll each half into a log shape. Cut each log into 8 pieces and roll each
piece into a ball. Cover the balls with a damp towel while you proceed with the next step.
Lightly flour your work surface and roll each ball of dough into a circle 3 1/2 inches in
diameter. Keep the circles of dough covered with a damp towel.
Put a small bowl of water in front of you. Divide the filling into 16 portions. With your finger
lighty dampen the edge of a circle and spoon a portion of potato onto the center of each
circle. Pick up the turnover and keep it in one hand. With the other hand fold the turnover in
half and pinch the edges together to completely encase the filling. Repeat with the remaining
dough and filling (May be prepared up to this point up to 3 hours in advance. Cover with
plastic and chill)
Heat the oil in a medium-size saucepan. When it is hot but not smoking fry 2 or 3 samosas
at a time, turning them to make them evenly golden. Cook only about 45 seconds, they
should be light in color. Keep them warm in the oven as you proceed with the remaining
samosas.
makes 16
------------------
Samosas - 5
Recipe By :
Chiles *Indian

-------- ------------ --------------------------------
1/2 teaspoon salt
vegetable oil to deep fry
1 teaspoon whole fennel seeds
3 whole dried red chilies
To make the pastry, combine the 2 c of flour with 3 tb oil. Add salt and mix. Add 1 cup of
water a little at a time until you have a firm dough. Knead the dough well for 10 minutes or
until the dough is elasticy and smooth. Form inot a ball, brush with a little oil, cover with a
damp towel and set aside.
To make the filling:
Boil the potatoes and let them cool. You may peel them if you like,I choose not to. Dice
them into bite-sized pieces.
asafetida. 5 seconds later, add the fennel and cumin seeds. A few seconds later add in
rapid succession the mustard seeds and fenugreek. As they begin to change colour and
pop, add the chilies. As soon as the chilies swell and darken, add the potatoes, turmeric
and salt. Fry gently, carefully turning the potatoes so as not to break them. Fry for 15 to 20
minutes until the potatoes are unevenly browned. Add lemon juice and mix well. Check the
salt. Remove potatoes from the wok, place in a serving dish and crush coarsely with the
back of a slotted spoon.
Divide the dough into 28 to 30 equal balls. Flatten each ball and roll it out on a floured
surface until it is approximately 4 inches in diameter. Cut each round in half.
Taking one semicircle at a time, moisten half the length of the cut edge with a finger
dipped in water. Form a wide cone with the semi-circle, using the moist section to overlap
1/4 inch and hold it closed. Fill samosa 3/4 full with stuffing. Moisten the inside edges of
the opening and press it shut. Seal this end by pressing down on it with a fork as you would
a pie crust. Do all the samosas this way, keeping them moist in a plastic wrap or under a
damp towel until you are ready to fry. (I find that I save a lot of time and anguish by frying
them as I go).
Heat the oil for deep frying in a wok. When the oil is hot, slide in 3 or 4 samosas, be
careful not to overcrowd. Fry until the samosas are brown on all sides, about 2 or 3
minutes. Remove with a slotted spoon and drain on paper towels. Repeat until you have
60 samosas. The oil should be hot, but do not use a high heat otherwise they will burn.
Madhur Jaffrey, "An Invitation to Indian Cooking"
------------------
Samosas - 6
Recipe By :

-------- ------------ --------------------------------
***INGREDIENTS FOR THE FILLING***
1 medium onion -- optional
1 cup peas -- (if you like peas
-- then add more)
1 cup sweetcorn
1/2 dried red chilli
1/2 small cinnamon stick
1/2 clove
1/2 green chilli -- finely chopped
salt -- to taste
2 tablespoons oil
pastry ingredients: *
2 cups plain flour
1 pinch or two salt
1/2 tablespoon oil
warm water -- to make dough
Samosas are one of those Indian snacks that have truely turned international you can find
them in many places around the world in all shapes and sizes. Here is recipe for traditional
vegetarian samosas like you find in a Gujrati household, if you are lucky!!!!!
* Or cheat and get filo pastry sheets from the supermarket!!!!!!

Filling:
Take a large wok or pan. Heat the 2 tablespoons of oil, once hot add the cumin seeds, dried
red chillies, cinnamon sticks cloves. Once the 'waghar' is done ie the jeera seeds pop, add
the chopped onion, ginger, green chillis, fry until onions have softened. Then add the
potatoes, peas & sweetcorn. Now add salt, tumeric powder & half of the garam masala.
Cover and cook until potatoes are cooked through stirring occassionaly so as not to let it
stick. Add rest of garam masala, sugar, lemon juice, corinder and stir. Taste the filling if
there is anything lacking or it tastes bland add whatever is required. You will find that once
they are covered by pastry the taste of the filling will be effected slightly so you can afford to
make it slightly hotter! (if you dare). Leave mixture to cool.
Pastry:
Make a soft but elastic dough out of the pastry ingredients. Always remember to add a little
water at a time! to avoid slushy mess! Take a small amount in your hand and roll out into a
round shape on a lightly floured surface. Dry cook the chappati on a griddle or frying pan on
low heat. Make sure both sides are done. Once cooked cut the chappati in half. Take one
half and fold into a cone leaving a flap at the top. Make sure there is no gaping hole in the
bottom of the cone and fill with the mixture. Close the flap and stick it down with a sticky
mixture of flour and water. Deep fry. You can make as many as required and then fry, leave
them on a plate and cover so as not to let the pastry dry out. If you are using filo then take a
few sheets at a time you can make cone shape or parcels and stick it down with flour and
water mix, again deep fry. Shape is not the issue taste is everything!!!!!!! :)
You can eat samosas with lots of different things, i.e hot west Indian sauce, date and
tamarind chutney (refer to petis recipe above) ketchup, or you can make samosa chaat by
putting 2/3 samosas in a deep dish, add a couple of tablespoons of yogurt, 1/2 tablespoons
of date and tamarind chutney, garnish with chopped corinder and chopped green chillis and
EAT!!
------------------
Samosas - 7
Recipe By :
Categories : Snacks Seafood
*Indian

-------- ------------ --------------------------------
***INGREDIENTS FOR THE FILLING***
1 medium onion -- optional
1 cup peas -- (if you like peas
-- then add more)
1 cup sweetcorn
1/2 dried red chilli
1/2 small cinnamon stick
1/2 clove
1/2 green chilli -- finely chopped
salt -- to taste
2 tablespoons oil
pastry ingredients: *
2 cups plain flour
1 pinch or two salt
1/2 tablespoon oil
warm water -- to make dough
Samosas are one of those Indian snacks that have truely turned international you can find
them in many places around the world in all shapes and sizes. Here is recipe for traditional
vegetarian samosas like you find in a Gujrati household, if you are lucky!!!!!
* Or cheat and get filo pastry sheets from the supermarket!!!!!!
Filling:
Take a large wok or pan. Heat the 2 tablespoons of oil, once hot add the cumin seeds, dried
red chillies, cinnamon sticks cloves. Once the 'waghar' is done ie the jeera seeds pop, add
the chopped onion, ginger, green chillis, fry until onions have softened. Then add the
potatoes, peas & sweetcorn. Now add salt, tumeric powder & half of the garam masala.
Cover and cook until potatoes are cooked through stirring occassionaly so as not to let it
stick. Add rest of garam masala, sugar, lemon juice, corinder and stir. Taste the filling if
there is anything lacking or it tastes bland add whatever is required. You will find that once
they are covered by pastry the taste of the filling will be effected slightly so you can afford to
make it slightly hotter! (if you dare). Leave mixture to cool.
Pastry:
Make a soft but elastic dough out of the pastry ingredients. Always remember to add a little
water at a time! to avoid slushy mess! Take a small amount in your hand and roll out into a
round shape on a lightly floured surface. Dry cook the chappati on a griddle or frying pan on
low heat. Make sure both sides are done. Once cooked cut the chappati in half. Take one
half and fold into a cone leaving a flap at the top. Make sure there is no gaping hole in the
bottom of the cone and fill with the mixture. Close the flap and stick it down with a sticky
mixture of flour and water. Deep fry. You can make as many as required and then fry, leave
them on a plate and cover so as not to let the pastry dry out. If you are using filo then take a
few sheets at a time you can make cone shape or parcels and stick it down with flour and
water mix, again deep fry. Shape is not the issue taste is everything!!!!!!! :)
You can eat samosas with lots of different things, i.e hot west Indian sauce, date and
tamarind chutney (refer to petis recipe above) ketchup, or you can make samosa chaat by
putting 2/3 samosas in a deep dish, add a couple of tablespoons of yogurt, 1/2 tablespoons
of date and tamarind chutney, garnish with chopped corinder and chopped green chillis and
EAT!!
------------------
Samosas - Jasmine's

*Indian

-------- ------------ --------------------------------
2 cups flour -- all-purpose
1/2 teaspoon salt
4 tablespoons water
Sift flour into a mixing bowl, add vegetable oil and mix with your hands until a crumbly
mixture is achieved. Add the water and mix until you have a soft dough. Now knead the
dough for 10 minutes. Form the dough into a ball and coat the outside with vegetable oil.
Put the dough into a plastic bag and set it aside for about 30 minutes.
Knead the dough again and divide it into 8 equal portions. Form each portion into a ball.
Roll the ball out on a floured surface to make a circle approximately 7 inches in diameter.
Now cut the circle in half with a sharp knife. Take one of the half circles and fold it to make a
cone. Seal the edge with a little water on your fingers. Press the edges to make the seal
tight. Now fill the cone with the stuffing and close the cone by the same method.
Fry the samosa in a deep fryer or in vegetable oil in a pan until golden brown.
Serve with dipping sauces and chutneys.
------------------
Samosas - Madhur Jaffrey's


-------- ------------ --------------------------------
1/2 teaspoon salt
vegetable oil -- to deep fry
1 tablespoon whole fennel seeds
To make the pastry: Combine the 2 cups of flour with 3 tbsp. oil. Add salt and mix. Add 1
cup of water a little at a time until you have a firm dough. Knead the dough well for 10
minutes or until the dough is elastic and smooth. Form into a ball, brush with a little oil, cover
with a damp towel and set aside. To make the filling: Boil the potatoes and let them cool.
You may peel them if you like, I choose not to. Dice them into bite-sized pieces.
asafetida. Five seconds later, add the fennel and cumin seeds. A few seconds later add in
rapid succession the mustard seeds and fenugreek. As they begin to change color and pop,
add the chiles. As soon as the chiles swell and darken, add the potatoes, turmeric and salt.
Fry gently, carefully turning the potatoes so as not to break them. Fry for 15 to 20 minutes
until the potatoes are unevenly browned. Add lemon juice and mix well. Check the salt.
Remove potatoes from the wok, place in a serving dish and crush coarsely with the back of a
slotted spoon. Divide the dough into 28 to 30 equal balls. Flatten each ball and roll it out on
a floured surface until it is approximately 4 inches in diameter. Cut each round in half.
Taking one semicircle at a time, moisten half the length of the cut edge with a finger dipped
in water. Form a wide cone with the semi-circle, using the moist section to overlap 1/4 inch
and hold it closed.
Fill samosa 3/4 full with stuffing. Moisten the inside edges of the opening and press it shut.
Seal this end by pressing down on it with a fork as you would a pie crust. Do all the
samosas this way, keeping them moist in a plastic wrap or under a damp towel until you are
ready to fry. Heat the oil for deep frying in a wok. When the oil is hot, slide in 3 or 4
samosas, be careful not to overcrowd.
Fry until the samosas are brown on all sides, about 2 or 3 minutes. Remove with a slotted
spoon and drain on paper towels. Repeat until you have 60 samosas. The oil should be hot,
but do not use a high heat otherwise they will burn.
------------------
Samosas - Meat Filled
Recipe By :
Categories : Appetizers Samosas
Snacks *Indian

-------- ------------ --------------------------------
2 tablespoons oil
225 gram lean lamb or beef mince
4 cloves garlic,- crushed
1 inch ginger -- grated fine
150 gram frozen green peas
2 tablespoons desiccated coconut
2 green chiles -- chopped fine*
***FOR THE PASTRY***
225 gram flour
1/2 teaspoon salt
oil for deep frying
* Deseed the chiles for a milder taste.
To prepare the filling: HEAT the oil over medium heat and fry the onions until light brown.
Add the mince, garlic and ginger. Stir-fry over low heat until almost dry. Add the turmeric
powder, coriander powder, cumin powder, chile powder and salt. Stir-fry until the mince is
lightly browned. Add the water and the green peas and bring to the boil. Cover and simmer
for 25 to 30 minutes. If there is any liquid left, remove the lid and cook the mince over
medium heat until it is completely dry, stirring frequently. Stir in the desiccated coconut,
garam masala powder, green chiles and coriander leaves.
Remove from heat and add the lemon juice. Cool thoroughly before filling the samosas.
To prepare the pastry: Add the butter and salt to the flour. Rub in well. Add enough warm
water to mix a soft dough. Knead until the dough feels soft and velvety to the touch. Divide
the dough into eight portions and roll into ten cm discs. Cut each into two. Roll each
semicircle of the pastry to make an envelope. Moisten the straight edge with a little warm
water. Fold the semicircle of the pastry in half to form a triangular cone. Join the straight
edges by pressing them hard into each other. Make sure that there are no gaps.
Fill these cones with the prepared filling, leaving about 1/2 cm border on the top of the cone.
Now moisten the top edges and press them hard together.
Deep fry the samosas in hot oil over gentle heat until they are golden brown and drain on
absorbent paper.
------------------
NOTES : Makes 16 samosas
Samundar Ki Kari - Squid In Spinach-Tomato Curry


-------- ------------ --------------------------------
fresh ground black pepper -- to taste
1 teaspoon grainy french mustard
1 teaspoon black or yellow mustard seeds
1 / " piece fresh ginger root -- ¥peeled and minced
5 ounces caned tomatoes -- finely chopped
4 ounces fresh spinach -- chiffonade cut
1 1/4 pounds squid -- cleaned and sliced,
-- or scallops or
prawn
4 ounces coconut milk
Combine chili powder, turmeric, cumin, coriander, salt, black pepper, French mustard, and 2
tablespoons water in small bowl; mix. Put oil in large non-stick frying and and set over high
heat. When hot put in whole mustard seeds. As soon as they begin to pop, a few seconds,
put in garlic and ginger. Stir-fry until garlic turns light brown. Add spice paste. Sir-fry 15
seconds.
Put in tomatoes and spinach. Stir-fry a minute. Add 1 cup water and bring to simmer.
Simmered uncovered on low heat for 10 minutes. Put in squid. Turn heat to high. Stir and
cook until squid just turns opaque. This will happen quite fast. Put in coconut milk and bring
to simmer. Sir and simmer half a minute. Turn off heat and serve.
------------------

Sandesh
Recipe By : Sanjeev Kapoor


-------- ------------ --------------------------------
100 gram freshly made paneer
2 tablespoons milk
4 teaspoons powdered sugar
few drops rose or kewra essence
silver foil or fruit pieces -- optional
1. Blend all the ingredients in a mixer. 2. Spread on a serving plate and decorate with silver
foil or fruits. 3. Cool. Cut into pieces & serve.
------------------
Sarson Ka Saag (Mustard Leaf Curry)

-------- ------------ --------------------------------
1 kilogram sarson -- (mustard greens),
-- finely chopped
1/4 kilogram spinach -- finely chopped
1 piece ginger -- (2 cm), minced
2 green chillies -- minced
2 red chillies
2 tablespoons -- ¥
1 tablespoon butter
ghee
salt -- to taste
A Punjabi dish.
Boil both the greens till soft. Remove excess water and mash the leafy vegetables well and
reserve. Heat 4 tbsps ghee and add ginger, garlic, green chillies and broken red chillies.
When the masala has been browned, add the mashed saag and salt. Mix the gram flour in a
little water and add to the saag. Simmer for at least 30 minutes. Serve, topped with a spoon
of butter, with makki (maize flour) ki roti.
------------------
Sattu Pinni
Recipe By :

-------- ------------ --------------------------------
1 cup powdered roasted gram -- (skin removed)
1/2 cup low fat milk powder
1/3 cup powdered sugar
2 ground cardamoms
1/3 cup low fat cream cheese
a pinch of chocolate colour powder
2 pieces almonds -- silvered for
-- garnishing
Mix together powdered gram flour, milk powder, sugar and cardamom powder. Bind to a stiff
dough with the help of cream cheese. Mix cream cheese gradually taking care that the
dough does not become loose. To half the portion add chocolate colour. Mix well and then
mix into the uncoloured portion taking care that after mixing they give mixed colour effect.
Make lemon sized balls and mixture and then press fingers to give pinni shape. Garnish with
almond slivers. Arrange in serving plate and decorate with silver foil.
------------------
Savory Curry Gravy
Recipe By :
*Indian

-------- ------------ --------------------------------
2 large onions -- very finely chopped
4 cloves garlic -- very finely
chopped,
6 cups water (up to)
1 tablespoon tomato pur‚e
salt
***SPICES***
4 teaspoons paprika
2 teaspoons dry fenugreek leaves
Heat oil, fry onion and garlic. Mix spices into 1/4 pint water, add to onion, cook 5 mins.
Reduce to simmer, add tomato puree, more water, simmer half hour. Add water if too dry.
Then add pre-cooked meats, more chile if you like it hot. Remember to add water if too dry.
------------------
Savory Fried Rice
Recipe By :

-------- ------------ --------------------------------
1 1/2 cups long-grain rice
6 whole cloves
1/2 teaspoon salt
2 1/2 cups water
6 whole cardamom seeds
2 small leeks
1 medium carrot -- sliced
1 cup frozen peas
1/4 cup cashews
1/4 cup raisins
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.
------------------

Savory Paratha - Pan Fried Whole Wheat Savory Bread -India
Recipe By : "INDIAN RECIPES FOR A HEALTHY HEART"


-------- ------------ --------------------------------
1/2 cup oat bran
1 teaspoon green chili -- seeded and minced
1/4 cup cilantro -- minced
water
all-purpose flour -- for dusting
1. Preheat a griddle.
2. In a large bowl, mix flour, oat bran, garlic, ginger, green chili, cilantro, salt, turmeric, and
cumin.
3. Make a well in the center, add 2 teaspoons oil and make a crumbly mixture with fingertips.
4. Gradually add water (a shade under 3/4 cup) and make a pliable dough; knead until
smooth.
5. Divide dough into 8 equal portions and shape into balls. Flatten slightly and roll out into 5-
inch (13 cm) flat rounds, lightly dusting with flour as necessary.
6. Cook each round on the preheated griddle, top side first for 15 seconds. Turn over and
cook for about 45 seconds. Place on a plate and smear each side with 1/4 tsp of oil.
7. Cook remaining rounds as above and stack on the plate. Keep covered until ready to
"fry". 8. Heat a nonstick skillet and "dry fry" the rounds, one at a time, for 20 to 30 seconds
on each side. Stack the Paratha on a plate and cover until ready to serve. Serve with
pickles, chutneys and raita of your choice and/or a cup of hot tea or nonfat milk.
Makes 8 Paratha.
------------------
Sayur Manis Bayam Dan Jagung Muda
Recipe By :

-------- ------------ --------------------------------
20 milliliters oil
4 teaspoons garlic paste --
20 grams red chiles -- broken into pieces
1 red chile -- whole
20 grams onion -- sliced
400 milliliter vegetable stock
600 gram spinach -- chopped
1 400 gram who baby corn
10 cm lemon grass
10 cm ginger slice
2 salam leaves
100 milliliters coconut milk
HEAT oil in a wok.
Add ginger, garlic and onion and sauté for two minutes. Add the vegetable stock and the
vegetables. Stir well. Cook for seven minutes.
Add the coconut milk and simmer for five minutes. Season with salt and pepper. Serve hot.
------------------
NOTES : (Stewed Spinach and Baby corn with Coconut Milk)
Sealed Pot Curry (Sindhi)
Recipe By :

-------- ------------ --------------------------------
2 1/4 pounds lamb or mutton -- (it's best with
-- goat)
4 1/2 ounces ghee
7 ounces yogurt
1 teaspoon corn flour
7 ounces tomatoes
9 ounces onion
1 garlic bulb -- yes bulb not clove
10 cardamoms -- regular
3 bay leaves -- (tejpat)
1 teaspoon salt -- up to 2
1 tablespoon Hungarian sweet paprika*
* this is a substitution for kashmeri mirch -- ( red pepper)
Wash the meat and dry with a paper towel. Clove and skin the garlic and mash with a knife
Cream the yogurt with cornflower in a blender for just 5 to 10 seconds- otherwise butter will
be released. Sometimes I just whip by hand. Place tomatoes in boiling water for a few
minutes to loosen skin. Peel them and slice to 1/5" thickness. Slice onions in medium
thickness, 1/4" to 1/3".
Now put everything including the rest of the ingredients into a pot with a flat lid. Seal the lid
and pot with dough -- made from flour and water. Place a 2# weight on top.
Cook on slow fire for 50 - 60 minutes. Uncover and test the meat and if salt is ok. If meat is
not done cook a little longer. I under salt as my family has become used to a very little salt in
our food, but a lot of spice.
Ladle the curry into a serving dish and serve with Basmati rice or nan.
Note: Beef, Pork or venison can be used instead of mutton, lamb or goat. Venison may take
a little longer to cook.
You can use a heavy flame proof casserole with a heavy lid instead of sealing with the
dough. (such as la Crusset) I have used a Chinese clay pot that can go on the stove/open
flame as well.
Special note: The meat used is referred to as goulash cut. In India it is gol boti, meaning
circular pieces and a term for curry meat. Anyway, get some nice marbled meat and cube it
up!
Source: Mary-Anne (Shantihhh)
By Shantihhh@aol.com on Oct 27, 1998, converted by MC_Buster.
------------------
Set Dosa

-------- ------------ --------------------------------
600 milliliter set dosa batter
oil or ghee
Heat a dosa plate or a non stick tawa. Pour on 150 ml. set dosa batter to make a thick
dosa. Cook till done. Serve with coconut chutney and sambhar. Similarly prepare three
more dosas.
------------------
Set Dosa Batter
Recipe By :

-------- ------------ --------------------------------
4 cups rice
1 cup poha -- (pressed rice))
1 cup urad dal
3/4 teaspoon salt
SOAK the rice and urad dal together for at least an hour. Wash well. Wash the poha. Grind
the rice, urad dal and poha to a smooth paste. Add enough water to obtain a smooth and
thin batter. Add baking soda and salt to taste. Stir well.
------------------
Sev
Recipe By :

-------- ------------ --------------------------------
2 1/2 cups -- ¥
1/2 teaspoon asafoetida -- (hing)
1/2 teaspoon ajwain -- (omum)
oil as needed
salt to taste
Mix besan, chilli powder, hing, ajwain and a little hot oil. Knead well, adding water as
necessary, into a stiff but smooth dough. Divide into a small portions and reserve.
Heat oil in a deep pan. Place a portion of dough in a sev mould, hold the mould over the hot
oil and press carefully till the entire dough portion is passed through the sieves at the base of
the mould. Let the sev fall gently into the hot oil and guide the fall into circles of sev by
moving the mould in a circular motion. Turn and fry the sev till golden and crisp, taking care
not to burn them. Drain and place on a absorbent paper. Cool and store in an airtight
contianer.
------------------
Sev Ganthia Saag
Recipe By :
Categories : Raita Beverages
*Indian

-------- ------------ --------------------------------
1 cup sev or ganthia
1/2 teaspoon sugar
3 pinches asafetida
1/4 teaspoon amchoor -- (dried mango powder)
1/2 tablespoon coriander leaves finely chopped
1 tablespoon oil
salt to taste
Mix all dry masala in 1 cup water. Heat oil in a pan, add seeds and asafetida, allow to
splutter. Add masala solution, allow to simmer for 3-4 minutes. Add sugar and stir to
dissolve. Add ganthia or sev, stir, garnish with chopped coriander.
Serve hot with phulka or thepla, or roti.
Western India
------------------
Sev Puri


-------- ------------ --------------------------------
2 white boiling potatoes -- peeled
1/2 cup yogurt
1 teaspoon water
24 small flat puris
1/4 cup tamarind chutney
1/2 cup bhel mix
1/4 cup mint-cilantro chutney
ground hot red chile -- optional
Simmer potatoes in saucepan with water to cover until tender, about 15 minutes. Remove
and cut into 1/4 - to 1/3-inch cubes.
Beat yogurt with water.
Arrange puris on serving tray. Top each with dab of yogurt, then a few cubes of potato.
Drizzle with 1/2 teaspoon tamarind chutney, or more to taste. Top with 1 teaspoon bhel mix,
then with 1 teaspoon mint-cilantro chutney. Sprinkle with red chile, if desired. 24 appetizers.
Notes:
"Puris'' are deep-fried puffy breads. They are sold prefried in Indian grocery and snack
shops, and come either flattened or puffed.
In addition, Indian snack and sweet shops sell all sorts of nut and snack mixes - spiced
cashews, for instance, and crunchy ``bhel'' mix, which, along with potatoes and chutney, fill
fried puris.
For the ground hot red chile called for in recipes for dishes from India, you can use New
Mexico chili powder, which is available in most supermarkets.
------------------
Sevian
Recipe By :
-------- ------------ --------------------------------
100 gram sevian
1 teaspoon ghee
1 1/2 liters cow's milk or skimmed milk
100 gram sugar
1/4 cup pistachios -- sliced fine
HEAT the ghee and fry the sevian until browned. Add milk, stir well and cook until the
mixture is thick and reduced to less than half its quantity. Add the sugar and stir until the
sugar is dissolved. Add almonds and pistachios. Stir well. Remove from heat. Serve warm
or chilled. If serving chilled, decorate with silver varakh.
------------------
Seviyan (Sweet Vermicelli)
Recipe By :

-------- ------------ --------------------------------
125 gram fine vermicelli
1/2 cup sugar
2 tablespoons silvered blanched almonds
Break the vermicelli into small pieces less than 2.5cm (1 inch) in length. They need not be
uniform, but longer pieces make stirring difficult.
Heat ghee in a heavy saucepan and fry the vermicelli intil golden brown, stirring so it colours
evenly. Add hot water and saffron and bring to the boil, then turn heat low, cover and
simmer gently until vermicelli is cooked. Add sugar and sultanas and cook uncovered until
liquid is absorbed. Stir in the almonds and cardamom, stir well and serve warm with cream.
------------------

Sewian (Vermicelli)
Recipe By :

-------- ------------ --------------------------------
2 cups sewian -- (vermicelli)
3 1/2 cups milk
3/4 cup sugar
1/4 teaspoon rose water -- (or 6-8 small
-- cardamom seeds)
ghee
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.
------------------
Shahi Dal

*Indian

-------- ------------ --------------------------------
2 cups pigeon peas -- soaked for 20
-- minutes in cold water
1 1/2 quarts water
1 cinnamon stick
3 bay leaves
6 green cardamoms
6 cloves
salt
1/4 cup ghee
1 medium onion -- sliced thin
4 garlic cloves
Wash pigeon peas and boil them in the water with the turmeric, cinnamon, peppercorns,
bay leaves, cardamom, cloves and salt for 20 minutes until the peas are cooked (may take
longer if peas are old). Heat ghee in a skillet, cook onion, garlic, ginger and chiles until the
onion is browned. Remove and stir into the cooked pigeon peas. Add tomato, cover and
simmer for 8 minutes, stirring occasionally to prevent sticking. Serve with rice.
------------------
Shahi Koftas
Recipe By :

-------- ------------ --------------------------------
425 gram fresh bread
75 grams icing sugar
50 milliliters milk
1 teaspoon butter/ghee
2 teaspoons cashew nuts
2 teaspoons almonds
150 gram mawa -- crumbled
2 teaspoons glazed cherries
250 milliliter mango puree
oil for frying
1 teaspoon pistachios -- sliced fine
30 milliliters fresh cream -- beaten
CUT the bread into small cubes, toast and make crumbs in the mixer. Mix these crumbs, 25
g. icing sugar and milk to form a smooth dough. Divide the mixture into small portions and
roll into even sized koftas.
Heat the ghee in a pan and lightly sauté the chopped dry fruits for two to three minutes on
medium heat. Add the mawa and the remaining icing sugar and cook until the mixture
leaves the sides of the pan. Remove from heat and keep aside to cool. Add cherry slices
and mix well. Roll the breadcrumb koftas into cup shapes and stuff them with this mixture,
roll into a ball to cover the filling completely and chill.
Lightly fry the koftas in oil until golden brown and cut through the middle so that the filling can
be seen. Serve warm with chilled mango puree and garnish with pistachio slices, mint
leaves and fresh cream.
------------------
NOTES : Breadcrumb koftas stuffed with dry fruits and mawa, served with
chilled mango puree
Shahi Korma
Recipe By :

-------- ------------ --------------------------------
2 pounds lamb or beef cubes
1/2 cup oil
2 onions -- sliced
5 garlic flakes -- minced
3 bay leaves
1 cup well stirred yogurt
1/4 cup heavy cream
1 pinch saffron soaked in water
salt to taste
Heat oil in a saucepan, fry onions, ginger, garlic, bay leaves until they are golden.
Add meat along with coriander, cayenne pepper, cardamom garam masala, salt and fry for a
few minutes.
Add the yogurt, reduce the heat to low, cover and cook until the meat is tender.
This takes about 30 minutes.
Later, add the almonds, cream, saffron with water and cook for another 5 minutes.
------------------
Shahi Korma (Lamb Curry)
Recipe By :
*Indian

-------- ------------ --------------------------------
1 1/2 pounds goat or lamb
3 medium onions
3/4 cup yogurt
4 cloves garlic
1 pinch saffron
2 teaspoons salt
3/4 cup cream
1 ounce almonds
1/2 cup oil
1 ounce coriander seed
1 teaspoon red pepper -- (optional)
Clean, wash and dry mutton. Blend coriander seeds, 1 onion, almonds and garlic. Marinade
the mutton in above mixture for 2 hrs. Heat oil and fry the remaining thinly sliced onion.
Keep aside.
Add the mutton and fry until the liquid dries up. Add 3/4 c hot water and simmer until the
meat is almost done ( 3/4 cooked) OR pressure cook at 15 psi for 20 minutes. Reduce
pressure. Add salt and pepper. Uncover and dry the liquid. Add beaten yogurt and fry until
it leaves oil. Add fried ground onion.
Beat the cream. Add soaked or ground saffron. Mix it with the cooked mutton. Add Garam
Masala and bake at 250 deg F for 1/2 hour. Serve garnished with chopped coriander leaves.
------------------
Shahi Korma (Lamb In Saffron And Cardamom Cream Sauce)
Recipe By :
*Indian Sauces

-------- ------------ --------------------------------
1 teaspoon cayenne -- pepper (1 to 2)
3 tablespoons hot milk
6 tablespoons ghee or clarified butter -- (see note)
5 black cardamom pods -- cinnamon sticks
4 cloves
3 bay leaves
1 fresh ginger -- grated
4 large garlic cloves -- minced
2 pounds boneless lamb -- cut into
cubes
1 cup fresh -- sweet, unflavored
Salt 1/4 cup Heavy cream 1 tablespoon Rose water 1/4

cup Blanched almonds
Grind the cumin and coriander seeds in a spice mill, combine with the red pepper and place
near the stove. Soak the saffron in hot milk.
Heat the ghee or clarified butter in a large, shallow, heavy pan.
Stir in the onions, cardamom pods, cinnamon, cloves and bay leaves. Cook over medium
heat, stirring frequently, until the onions begin to turn reddish brown, about 15 minutes. Add
the ginger and garlic and cook, stirring constantly and scraping the bottom of the pan, until
the onions are reddish brown.
Stir in the ground spices and cook, stirring, for about 10 seconds, or until the spices release
their fragrance.
Dry the meat with paper towels. Stir half of the meat into the spice mixture. Increase the
heat to medium high and cook, stirring for a few minutes, making sure all the meat is coated
with the spices. Stir in the remaining meat, and cook as before, scraping the bottom of the
pan.
If the mixture gets too dry, splash in a little water.
Turn the heat to medium. Start adding the yogurt 1 tablespoon at a time, stirring and
incorporating it into the mixture before adding the next tablespoonful. Continue adding in this
way until all the yogurt has been used.
Turn the heat to low. Cover the pan and simmer the meat for about 1 1/2 hours, or until the
meat is very tender. If necessary, splash in a little water from time to time. When the meat is
tender, and salt to taste. Stir the cream and cook until the sauce is thick. Stir in the saffron
and rose water and heat thoroughly.
Fry the almonds in a little oil until golden brown. Serve the lamb piping hot garnished with
the almonds. (The whole spices in this dish are not meant to be eaten.) Serve this dish with
a pilaf or any Indian bread.
NOTE: Ghee is sold in Indian markets.
San Francisco Chronicle, 12/7/88.
------------------

Shahi Korma - Royal Lamb Or Beef


-------- ------------ --------------------------------
2 ounces blanched slivered almonds
6 tablespoons water -- plus 4-8 fl oz
2 pounds boned lamb shoulder -- leg or stewing beef
-- cut into 1" cubes
10 cardamom pods
6 cloves
7 ounces onions -- finely chopped
1 1/4 cups cream
Blend garlic ginger, almonds and 6 tablespoon water into a paste. Put oil in wide, heavy,
non-stick pan and set over medium high heat. When hot put in a single layer of meat pieces;
brown on all sides. Remove with slotted spoon and put in bowl; continue with all meat. Add
cardamom, cloves and cinnamon into hot oil. In a second add onions. Stir-fry until they turn
brown. Turn heat down to medium Add paste and coriander, cumin and cayenne.
Stir-fry for 3-4 minutes or until it has browned. Add meat cubes and meat liquid, salt. cream
and 4 fl oz water. If you are cooking beef add another 4 fl oz water. Bring to a boil. Cover,
turn to low and simmer lamb for 1 hour and beef for 2 hours or until meat is tender. Stir
frequently during this cooking period. Skim off fat, sprinkle garam masala and mix, removing
whole spices. Serve with rice or Indian bread, tomato or onions relish and salad.
------------------
Shahi Murgh - Royal Chicken Cooked In Yogurt


-------- ------------ --------------------------------
1 pint plain yogurt
2 teaspoons salt
7 pounds chicken -- cut into servings
16 cardamom pods
12 whole cloves
6 bay leaves
1/3 cup blanched -- slivered almonds
Put yogurt into a bowl. Beat lightly until smooth and creamy. Add 1/2 teaspoon of salt, some
black pepper, cumin, coriander, cayenne and cilantro. Mix and set aside. Using remaining
salt, and the black pepper, season chicken pieces. Put oil in nonstick pan over medium-high
heat. When oil is hot put in cardamom, cloves cinnamon and bay leaves. Stir and put in
chicken pieces in one layer.
Brown on both sides and remove to large bowl. Continue to brown all chicken pieces. Put
almonds and raisins into same hot oil. Stir quickly. The almonds will quickly turn golden and
raisins should plump up.
Now put chicken and accumulated juices back into pan. Add seasoned yogurt, Stir to mix
and bring to simmer. Cover, turn heat to law and simmer for 20 minutes, stirring once or
twice. Remove cover turn heat up and reduce sauce. Turn chicken pieces as you do this.
Remove hard spices before serving.
------------------
Shahi Shorba (Spicy Indian Soup)
Recipe By : www.welcometoindia.com

-------- ------------ --------------------------------
3 onions -- chopped
2 tablespoons flour -- sieved
1 tablespoon mint leaves -- crushed
1/4 cup walnuts -- coarsely chopped
1/2 teaspoon sugar
1/2 teaspoon pepper
salt -- to taste
Heat the butter. Fry the onions till they are transparent. Stir in the flour and cook until flour is
golden brown. There should be no lumps. Add crushed mint leaves, salt and pepper, and
walnuts. Fry for a few minutes longer. Add 5 cups of water and sugar to taste. Bring to boil
and simmer for 10 minutes. Serve hot with toasted naans.
------------------
Shahi Tukhra
Recipe By :

-------- ------------ --------------------------------
***FOR THE RABARHI (RABRI)***
350 milliliter milk
1 drop kewra -- (pandanus) essence
***THE BREAD***
4 milk bread slices -- (1.4 cm thick)
ghee to deep fry the bread
350 milliliter milk
***THE SYRUP***
135 gram sugar
1 drop kewra -- (pandanus) essence
***TO GARNISH***
4 almonds -- blanched and sliced
4 pistachios -- blanched and sliced
a few strands saffron -- soaked in 1 tsp (5
-- ml) lukewarm milk
2 sheets silver varakh
To prepare the rabarhi: PUT milk in a pan, bring to a boil, lower the heat and then keep,
stirring constantly, until milk is reduced to 125 ml and acquires a granular consistency.
Remove and pass through a fine mesh soup strainer into a bowl, add cardamom powder and
kewra essence. Mix well and refrigerate.
To prepare the bread: Remove the crust and cut into roundels. Heat ghee in a kadai and
deep fry the roundels over medium heat until golden brown and crisp. Drain and keep aside.
Break the saffron strands with pestle or back of a spoon. Put milk in a large, flat, thick-
bottomed pan. Add saffron and bring to a boil. Remove and keep aside.
To prepare the syrup: Boil sugar with 70 ml water to make a syrup of one-string consistency,
removing scum at regular intervals. Stir in the kewra essence. Keep warm.
To prepare the tukhra: Soak the fried bread in boiled milk, placing the roundels 2.5 cm apart.
Put the pan on heat and simmer until milk is almost absorbed, turning once, very carefully,
with a spatula, ensuring the bread does not break. Pour the warm syrup over and cook over
low heat for two to three minutes until bread absorbs the syrup.
To assemble: Make a bed of thin saffron rabarhi (the method is similar to the thickened
rabarhi made for the tukhra, only it is thinner and has saffron) on individual plates. Carefully
remove and arrange tukhra over it, spread equal quantities of rabarhi on top, garnish with
nuts, sprinkle saffron and cover with silver varakh. Serve warm.
------------------
NOTES : Bread roundels served on a bed of saffron-flavoured rabri-the

Indian version of bread pudding
Shahitukra (Fried Bread And Nut Dessert)


-------- ------------ --------------------------------
1 tablespoon boiling water
1 cup heavy cream
1 loaf unsliced homemade-type -- about
white bread
1 8x4 x4 inches
1/2 cup unsalted -- slivered, blanched
-- almonds
1/2 cup unsalted pistachios
6 tablespoons ghee
2 cups cold water
1 cup sugar
1/2 cup milk
Place the saffron in a small bowl, pour in the boiling water and 3 tablespoons of the cream,
and soak for 10 minutes. Meanwhile, with a large serrated knife, remove the crusts from the
bread, cutting deep enough to level the top of the loaf if it is mounded. Cut the loaf
crosswise into 9 slices, each about 3/4 inch thick, and divide each slice crosswise into 2
rectangles.
Drop the almonds and pistachios into a heavy ungreased skillet. Shaking the pan frequently,
toast the nuts over low heat for 5 minutes, or until they brown lightly. Transfer the nuts to a
plate and set aside. In the same skillet, heat 3 tablespoons of the ghee over moderate heat
until a drop of water flicked into it splutters instantly. Two or three batches at a time, fry the
bread for about 4 minutes, turning the pieces with a spatula and regulating the heat so that
they brown evenly on both sides without burning. (Add more ghee as necessary.) When
brown, transfer the bread to a plate.
Combine the cold water and sugar in a heavy 2-quart saucepan and bring to a boil over
moderate heat, stirring until the sugar dissolves. Increase the heat to high and, timing from
the moment the mixture comes to a full boil, cook uncovered and undisturbed for 5 minutes,
or until the syrup reaches a temperature of 220* on a candy thermometer. Remove the pan
from the heat and dip one piece of bread at a time into the syrup for 30 seconds. Arrange
half the bread pieces side by side in a single layer in a shallow baking dish about 8 inches
square. Reserve the rest of the bread on a plate.
Pour the remaining heavy cream and the milk into the syrup and, stirring constantly, cook
over moderate heat for about 3 minutes. Then stir in the saffron and its soaking liquid, and
remove the pan from the heat.
Sprinkle half the nuts over the bread in the serving dish and spoon half of the cream and
syrup mixture over them. Arrange the reserved pieces of bread side by side on top, sprinkle
with nuts and pour in the remaining cream mixture. Refrigerate for 1 hour, or until chilled,
before serving.
------------------
Shakarkandhi Ke Seekh (Sweet Potato Kabobs)

Categories : Kabobs Potatoes

-------- ------------ --------------------------------
500 grams sweet potatoes -- boiled and grated
60 grams mawa * -- crumbled
25 grams ginger - julienne
10 grams grated nutmeg
50 grams broken cashew nuts -- fried
125 grams roasted gram flour -- (besan)
10 grams white pepper powder
salt -- to taste
lime juice -- as needed
"SHAKARKANDHI KE SEEKH (Sweet potato kabobs served with mint chuntey)"
*(also known as khoa or khoya) is milk cooked down until fudge-like

MIX sweet potatoes, mawa, paneer, ginger, mint leaves, cashew nuts, nutmeg and the
seasoning. Add gram flour and bind to a dough. Take small portions of the dough and put
on skewers as for seekh kabobs. Cook in medium hot tandoor until done. Sprinkle chaat
masala and lime juice on top. Serve with mint chutney.
------------------
Shami Kabab - Lamb And Lentil Kebob - Central India

*Indian Kabobs

-------- ------------ --------------------------------
1 pound lean ground lamb
1/3 cup channa dal -- washed and drained
2 large black cardamom pods -- skinned
6 black peppercorns
1 1" piece ginger root -- grated
1 teaspoon salt
1/2 cup water -- about
1 egg -- lightly beaten
stuffing
oil for frying
In saucepan place ground lamb, channa dal, cardamom, peppercorns, onions, garlic, ginger,
chili powder, salt and water; bring to boil over medium high heat. Cover, lower hat and
simmer until dal is tender and all water absorbed.
Place mixture in food processor and blend until smooth. Add beaten egg, mix, and divide
into 16-18 small balls.
Combine ingredients for fill and put aside. Take a ground lamb and dal ball, an with thumb,
make depression in middle to form cup.
Fill center with a little filling and re-form into smooth ball. Flatten slightly.
Heat oil in large skillet and fry kebobs, turning once until nicely browned. Drain.
Serve with wedges of lemon.

------------------
Shami Kabobs
Recipe By :
On-The-Grill

-------- ------------ --------------------------------
1/2 kilogram chopped meat -- (fat free)
1 cup chana dal -- (soaked for 1 hour)
2 onions
10 garlic flakes
2 pieces ginger
5 1/2 teaspoons ground garam masala
7 whole red chiles
1 egg
salt to taste
oil for frying
***FOR FILLING***
1 piece ginger
1 chopped onion
chopped mint leaves
2 onions sliced in rings
1 lemon sliced
Boil all the ingredients except vinegar, egg and filling, using 1 glass of water and boil until all
the water evaporates completely.
Cool and grind them until the mixture is ground finely. This is the kabob mix.
To the mix, add egg and vinegar.
To make filling, finely chop ginger, onion and mint leaves and use as a filling for the kabob.
Garnish with sliced onion rings and lemon wedges.
------------------
Sheera
Recipe By :

-------- ------------ --------------------------------
1 cup cow's milk
4 tablespoons ghee
4 tablespoons sooji -- (rawa)
Cardamom powder to taste
1/4 cup raisins
MIX the milk and the condensed milk in a pan and set aside. Melt the ghee in a non stick
pan. Add the rawa and fry until the rawa turns golden brown. Add the milk mixture and
cardamom powder. Stir well. Cook until dry and the ghee separates from the rawa. Add the
raisins and stir well. Remove from heat. Garnish with almonds.
------------------
NOTES : Makes 4
Sheera (Sooji Ka Halwa)


-------- ------------ --------------------------------
1 cup cow's milk -- (240 ml)
1/2 cup condensed milk -- (120 ml)
4 teaspoons ghee -- (60 g)
4 tablespoons sooji -- (rawa) - (60 g)
cardamom powder -- to taste
1/4 cup raisins -- (40 g)
1/2 cup almonds -- (80 g), sliced fine
Mix the milk and the condensed milk in a pan and set aside. Melt the ghee in a non stick
pan. Add the rawa and fry until the rawa turns golden brown. Add the milk mixture and
cardmom powder. Stir well. Cook until dry and the ghee separates from the rawa. Add the
raisins and stir well. Remove from heat. Garnish with almonds.
Makes 4.
------------------
Sheermal (Milk Bread)
Recipe By :

-------- ------------ --------------------------------
1 pound plain flour
1 teaspoon salt
1 tablespoon sugar
6 ounces ghee or melted unsalted butter
4 floz single cream
7 floz warm milk
1 teaspoon saffron strands -- pounded
extra flour for dusting
1 tablespoon shahi jeera -- (royal cumin)
a little melted butter for brushing
Put the flour, baking powder, salt and sugar in a large mixing bowl and
mix well. Add the melted ghee or butter and work it with your fingertips.
Work in the cream. Reserve 4tbsp of the milk, gradually add the
remainder to the flour and knead until a soft dough is formed.
Alternatively, put all these ingredients in a food processor with a dough
hook attachment and process until the dough is formed.
If you are mixing by hand, transfer the dough to a pastry board and add
the remaining melted fat. Knead for 2-3 minutes, or until the dough is
smooth, soft and stops sticking to the board and your fingers. If mixing
in a processor, add the remaining melted fat and knead for 1-2 minutes or
until the dough is soft and the bowl and dough hook have no dough sticking
to them.
Cover the dough with a damp cloth and set aside for 30 minutes.
Meanwhile, pre heat the oven to 220C. Bring the reserved milk to the boil
and add the saffron strands; stir well and set aside. Line a baking sheet
with greaseproof paper or baking parchment.
Divide the dough in half and make four balls out of each half. Flatten
each ball to a round cake, dust lightly in flour and roll out to a disc
about 8 inches in diameter. Carefully lift it on to the baking sheet.
Brush generously with saffron milk and sprinkle with a little shari jeera.
Bake in the top of the oven for 7-8 minutes. Line a piece of foil with
absorbent kitchen paper and place the cooked Sheermal on one end. Brush
with melted butter, if using, and fold the lined foil over it to keep the
bread warm while cooking the remainder.

------------------
Sheermal (Saffron Bread)
Recipe By :

-------- ------------ --------------------------------
1 3/4 cups Flour
3 tablespoons Milk
1/2 cup Clarified butter
1 pinch Saffron
Mix flour, saffron and milk to make dough. Add clarified butter and knead well. Roll out and
shape into small rounds. Grill over charcoal fire.
------------------
Shell Masala Mathri
Recipe By :

-------- ------------ --------------------------------
1 cup maida
1/2 cup rice flour
1/2 cup besan
1/4 cup ghee
1/4 teaspoon haldi
1/2 teaspoon jeera powder
2 teaspoons til
salt to taste
sugar to taste -- (optional)
ghee for frying
Mix all the ingredients and knead into a stiff dough using water. Roll out into a stiff dough
using water. Roll out into a big roti. Stamp out into a puri using a wati (katori). Make 3-4
cuts in the puri at equal distances but ensure that the cuts do not reach th edges. Join the
sides of the puri and gently give a twist. Fry in hot ghee on a low flame. Store the shells in
air tight tins.
------------------
Sherbat (Lemon Drink Cooler)
Recipe By :
Categories : Vegetarian Beverages
*Indian

-------- ------------ --------------------------------
1 cup sugar
1 cup ice -- crushed
4 cups water
2 lemons
Squeeze juice from the 2 lemons and reserve juice.
In a saucepan, combine sugar, crushed ice, 4 cups water, lemon juice and rose water.
When sugar is completely dissolved, strain and serve the Sherbat in frosty glasses.
------------------
Shirkhand Yogurt Pudding
Recipe By :

-------- ------------ --------------------------------
2 pints plain yogurt
6 tablespoons sugar
2 ounces pistachio nuts -- chopped
Put yogurt into a large piece of cheesecloth. Tie like a bag. Hang over a bowl overnight so
that the excess liquid drips off. Stir in the sugar, and chill. Garnish with the chopped
pistachios.
For a spicier version: Add 1/4 tsp powdered saffron and/or 3/4 tsp ground cardamom.
------------------
Shorba (Onion Soup With Mint And Walnut)
Recipe By :

-------- ------------ --------------------------------
3 onions -- chopped
2 tablespoons flour -- sieved
1 tablespoon mint leaves -- crushed
1/4 cup walnuts -- coarsely chopped
1/2 teaspoon sugar
1/2 teaspoon pepper
salt -- to taste
1. Heat butter and fry onions until they are transparent.
2. Stir in the flour and cook until flour is golden brown.
3. There should be no lumps.
4. Add crushed mint leaves, salt and pepper, and walnuts.
5. Fry for a few minutes. Add 5 cups of water and sugar to taste.
6. Bring to boil and simmer for 10 minutes
------------------
Shrikand
Recipe By : www.daawat.com

-------- ------------ --------------------------------
100 gram paneer
1/2 kilogram yogurt
1/2 can condensed milk
2 green cardamoms powder
1. Put yogurt in muslin cloth and allow to hang for 10 minutes. Press to make sure excess
water is drained off.
2. Crumble paneer and mix with condensed milk and cardamom powder till smooth and
creamy (preferably in a blender).
3. Mix in yogurt and chill till thick.
------------------
Shrikhand
Recipe By :

-------- ------------ --------------------------------
1 liter yogurt
2 cups sugar
6 cardamoms -- (to 7), powdered
few strands saffron
almonds and cashew nuts -- for garnish
Dessert made from yogurt. Popular in Western India.
1. Pour the yogurt into a large white muslin cloth and tie the edges into a firm knot.
2. Let it hang until all the whey has completely drained out.
3. If necessary, keep overnight with a large vessel underneath to collect the whey.
4. After the whey has drained out the contents should resemble cream cheese.
5. Add to it sugar and cardamom powder and mix will.
6. Lightly roast saffron strands on a tava and powder it.
7. Add to the shirkhand and mix will, using a mixer if necessary for a smooth consistency. 8.
Garnish with almonds and cashew nuts
------------------
Shrikhand - Indian Yogurt Dessert
Recipe By :

-------- ------------ --------------------------------
4 cups plain yogurt
1/4 cup sour cream
1/3 cup sugar
4 green cardamom pods -- husked and ground
fresh fruit -- (berries, etc.)
2 tablespoons sliced almonds -- toasted
Line a colander with double thickness of cheesecloth. Spoon the yogurt into the cloth, gather
up corners, tie with string and hang to drip dry for at least 15 hours. (In summer do this in
fridge.) Yields about 1 3/4 cups yogurt cheese.
Place saffron threads in small pan and toast over low heat until brittle. Cool and crush with a
rolling pin.
Transfer yogurt cheese to a bowl. Add the saffron, sour cream sugar and cardamon. Mix
thoroughly with the back of a spoon. (May be made up to 4 days ahead and kept covered in
the refrigerator.)
To serve, scoop into sundae dishes or goblets. Top with fruit of choice and garnish with
almonds.
------------------
Shrimp In Indian Sauce

Recipe By :

-------- ------------ --------------------------------
36 medium shrimp -- (36 to 40)
1 teaspoon hot fresh red pepper -- minced
pepper to taste
1/2 teaspoon cumin
1 lime
1 cup sour cream
coriander leaf -- for garnish
1. Saute the onion and chili in butter until just tender.
2. Add the shrimp and cook until pink.
3. Sprinkle with the cardammon and the cumin and saute over low heat for
3-4 minutes.
4. Squeeze in juice from the lime, add the sour cream and the yogurt and bring it to a boil.
5. Remove from heat and sprinkle with corriander.
------------------
Shrimp Kavabs
Recipe By :

-------- ------------ --------------------------------
2 cups shelled -- cleaned cocktail
-- shrimps
4 green hot peppers
6 clovesgarlic -- ( grind to a paste )
2 tablespoons chopped celentro
1 egg
2 slices bread -- soaked in water
1/2 teaspoon salt
1 / cup dry bread crumbs
Blend shrimps and spices into blender or grinder. Remove bread from water and squeeze
dry. Add to shrimp all ingredients except bread crumbs and oil. Mix thoroughly. Divide
mixture into 12 or 16 portions. Shape each portion into a ball. In a deep frying pan pour oil
to a depth of (1 1/2 inches). Heat to medium hot. Roll each "ball" in bread crumbs and fry on
medium heat till nicely browned. Serve as an individual dish with french fries or as desired.
Serves 6 to 8.
------------------
Shrimp Spread
Recipe By : Taste of Home Magazine, Dec/Jan '94, p. 18

Grains *Indian

-------- ------------ --------------------------------
8 ounces cream cheese -- softened
1/2 cup light sour cream
1/4 cup light mayonnaise
1 cup seafood cocktail sauce
2 cups shredded light mozzarella cheese -- (8 oz.)
2 cans shrimp -- rinsed and drained,
-- (4 1/2 oz. each)
3 green onions -- sliced
3/4 cup finely chopped tomato
In a small mixing bowl, beat the cream cheese, sour cream and mayonnaise until smooth.
Spread on a 12" round serving platter. Cover with seafood sauce. Sprinkle with cheese,
shrimp, onions and tomatoes. Cove and chill.
------------------
Shrimp-And-Chicken Curry
Recipe By :
Dressings *Indian

-------- ------------ --------------------------------
1 cup chicken stock
- or low-sodium chicken broth
1 cup clam juice
3 italian sausages
- cut into 1-in slices
1 medium onion -- finely diced
1 1/2 cups uncooked long grain rice
2 jalapeno peppers
- seeded and finely minced
1/2 teaspoon thread saffron
2 tablespoons chopped fresh dill -- -=or=-
1 tablespoon - dried dill
2 pounds chicken breast meat
- cut into 6 pieces
1 cup unsweetened coconut milk
- canned or fresh
- -- (if unavailable, use
- all stock)
12 jumbo shrimp
- peeled and deveined
12 clams
12 mussels
-----condiments-----
lemon pickle -- optional
garlic pickle -- optional
mustard seeds -- optional
papaya chutney -- optional
- -- (see recipe)
PREHEAT OVEN TO 375F. Combine chicken stock and clam juice in a small pan or pot.
Cover and bring to a boil over high heat. In a Dutch oven or paella pan heat the oil over
medium heat, add the sausages and saute to render some of their fat, about 5 to 10
minutes. Pour off all but 2 tablespoons fat and return pan to stove. Add the diced onions to
the sausages and saute, without browning or coloring, until translucent, about 5 minutes.
Add the rice and toss to coat with the fat. Add the stock mixture, jalapeno peppers, curry,
saffron, coriander, fennel and cumin. (If using dried dill, add it now.) Place the chicken,
skin-side up, on top of the rice. Cover the casserole and bake. After 15 minutes, add the
coconut milk or extra stock, the shrimp, the clams and mussels and return to oven, covered.
Bake for another 15 minutes or until the rice is tender and the shells have opened.
Sprinkle with the fresh dill. Arrange on a platter or serve from the pan. Offer Indian
condiments such as lemon pickle, garlic pickle or papaya chutney.
------------------
Simple Chicken Curry
Recipe By :
Chicken *Indian

-------- ------------ --------------------------------
8 chicken pieces [thighs and drumsticks]
1 bay leaf
4 cloves
1 small piec cinnamon stick
2 onions finely chopped or minced
1 teaspoon ginger [minced]
1 teaspoon garlic [minced]
3 ounces creamed coconut or
2 cups coconut milk
salt to taste
Method Brown the chicken pieces in the oil with the whole spices ie. bay leaf cloves and
cinnamon stick. Remove the spices and discard, keep the chicken pieces aside. Fry the
onions , ginger and garlic till golden brown, add the chicken and then the curry powder.Add
salt. Fry for a minute and then add the coconut milk or the creamed coconut. Add water
according to the thickness of the gravy you want. Cook till chiken is done . Eat with plain
white boiled rice....... Basmati rice is the best with any Indian curry dish.
------------------
Simple India Salad
Recipe By : The Fat Free Junk Food Cookbook by J. Kevin Wolfe

Salads - Dressings

-------- ------------ --------------------------------
1/2 head iceberg lettuce -- ripped, bite size
3 cups cold water
2 teaspoons salt
In a large bowl mix the water, juice and salt. Submerge the lettuce in the bowl. Refrigerate
for 30 minutes. Drain the water. Refrigerate for 20 minutes. Serve.
NOTES : This is a unique salad made from a most common ingredient: iceberg lettuce.
Natives of the Indian subcontinent have found a way to flavor iceberg lettuce so there's no
need for dressing.
------------------
Simple Potato & Green Pea Stew (Aloo Hari Matar Foogath)


-------- ------------ --------------------------------
3 tablespoons ghee -- (45 ml) or vegetable
-- oil
1 tablespoon fresh ginger root -- (15 ml) - scraped,
-- minced
2 hot green chilies -- seeded and minced
(or as desired)
1/2 tablespoon cumin seeds -- (7 ml)
1 teaspoon black mustard seeds -- (5 ml)
1/4 teaspoon yellow asafetida powder -- (hing) (1 ml) *
8 curry leaves -- preferably fresh
2 medium tomatoes -- (about 3/4 lb/ 340
-- g), peeled, seeded
and chopped
1 1/2 pounds waxy new potatoes -- (685 g), peeled
(cut into 3/4" (2 cm) thick fingers)
3/4 teaspoon turmeric -- (3.5 ml)
1 tablespoon ground coriander -- (15 ml)
3/4 cup water -- (to 1 1/2 cups)
1 1/2 cups fresh peas -- (360 ml)
(or) -- ¥
frozen baby peas -- defrosted
1 1/4 teaspoons salt -- (6 ml)
3 tablespoons chopped fresh coriander or parsley -- (45 ml)
*This amount applies only to yellow Cobra brand. Reduce any other asafetida by three-
fourths.
This dish is popular throughout North India. If you use 3/4 (180 ml) of water, the texture
should be dry. If you want a stewlike consistency, add more water. This is an ideal
accompaniment to steamed rice or flatbreads.
Heat ghee or oil in a heavy-bottomed 5 qt/liter pan, preferably nonstick, over moderate heat.
When it is hot, but not smoking, add the ginger, chilies, cumin seeds and black mustard
seeds and fry until the mustard seeds turn gray and pop. Immediately add the asafetida and
curry leaves, and within seconds add the tomatoes. Fry for 2-3 minutes or until the ghee
separates from the tomato puree.
Add the potatoes, turmeric, ground coriander and water and bring to a boil. Reduce the heat
to moderately low, cover and cook for 15 minutes.
Add the fresh peas, salt and half the fresh herb and continue to cook, partially covered, until
the potatoes are soft but not broken down. If you are using frozen peas, add them in the last
2-3 minutes. Garnish with the remaining fresh herb and serve.
------------------
Simple Rice And Chana Dal Khichari With Dill And Tomatoes
Recipe By :
Chiles Grains
*Indian

-------- ------------ --------------------------------
3/4 cup dry chana dal
3/4 cup basmati or other long-grain rice*
6 1/2 cups water
1 teaspoon turmeric
1/2 tablespoon dried dill or 3 tbsp chopped fresh dill
3 tablespoons ghee or vegetable oil -- (or 2 tbsp olive
-- oil
1/2 whole dried red chili
1/4 teaspoon yellow asafetida powder or hing in hindi
-- and bengali
[this amount applies only to yellow cobra
-- brand; reduce any
-- other
asafetida by three-fourths]
2 medium-sized tomatoes -- cut into 8 pieces
1 teaspoon salt
This Gujarati dish takes up to an hour to cook but requires only a few minutes of preparation
and very little attention. It is nutritious and exceptionally easy to digest.
Yamuna Devi, Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking (New York: E.P.
Dutton, 1987), 799 pages.
------------------
Sindhi Chicken
Recipe By :
*Indian

-------- ------------ --------------------------------
8 chicken thighs -- skinned
1/2 inch ginger piece -- minced
1 1/2 cups tomatoes -- finely chopped
3 tablespoons oil
1 cinnamon stick
4 cloves
1 bay leaf
salt to taste
1 cup yogurt
1. Heat oil in a 3-quart saucepan on medium high heat. Fry cinnamon, cloves and bay leaf
for 1 minute.
2. Add onions and fry until dark brown for about 20 to 25 minutes, stirring frequently to
prevent burning.
3. Also add garlic, ginger, tomatoes and cook for 10 minutes or until the tomatoes are soft.
4. Sprinkle coriander powder, cumin powder, chile powder, turmeric, salt and cook for 2 to 3
minutes.
5. Add yogurt to the above mixture and mix well. Finally add chicken pieces, cover and cook
on medium heat until chicken is tender.
6. Garnish with fresh cilantro and serve with fried rice or chapatis.
------------------
Sindhi Fried Rice
Recipe By :

-------- ------------ --------------------------------
2 cups basmati -- (long grain rice)
2 tablespoons ghee
1 black cardamom
1 1" piece cinnamon
2 cloves
5 cups water -- (approx.)
Wash rice gently. Put in colander and stand for 10 minutes. Heat ghee in a deep heavy pan.
Add whole spices, stir. Add rice carefully. Stir fry very gently with a spatula for 2-3 minutes.
Add water, cover, bring to boil.
Simmer covered, till rice is cooked and water has evaporated. Press a grain, it must mash
on putting pressure. Do not overcook, or the rice will taste lumpy. Add more hot water
towards 3/4 done if required.
Serve hot with Sindhi saibhaji or curry.
------------------
Sindhi Sai Bhaji
Recipe By :

-------- ------------ --------------------------------
1 bunch spinach
1 bunch khatta saag
1/4 kilogram tomatoes
1 small brinjal
2 lady's finger -- (2 to 3)
1 medium onion
1 cup chana dal -- (soaked for 2
-- hours)
1 small potato
salt to taste
***for tarka***
4 garlic cloves -- (4 to 5)
1 tablespoon ghee
Wash and chop all ingredients finely for the bhaji. Pressure cook for 10 minutes. Whisk well
with Multi Chef to mix.
For Tarka:
Heat ghee, add finely chopped garlic and pour over bhaji immediately, when borrowed and
cover. Serve with boiled rice or chapattis.
------------------
Sindhi Vegetable Curry
Recipe By :
*Indian

-------- ------------ --------------------------------
3 medium potatoes
1 carrot
10 lady fingers small and healthy
10 cluster beans -- (gavar)
10 french beans
3 small brinjals
1 thick slice yam -- (suran)
6 green chiles
1 tablespoon tamarind water
6 cocum pieces dried
1 1/2 tablespoons -- ¥
1 gram or wheat flour
4 pinches asafetida
salt to taste
2 tablespoons oil
Soak cocum in 1/2 cup water for 20 minutes. Scrub and wash potatoes. Chop into chunks,
skin intact. Scrape carrot quarter lengthwise, cut into 2 inch pieces. Trim very little of
ladyfinger ends, halve brinjals. Peel and chop yam into chunks. Chop 3 green chiles fine.
Boil potatoes and yam covered, for 5-6 minutes in 2 cups water. Clean and cut stubs of both
beans chop to 2" pieces if too long.
Heat oil, add cumin & fenugreek seeds, asafetida, allow to splutter. Add chopped green
chile, ginger, curry leaves, stir. Add flour, stir vigorously, add a tsp. of oil if required. When
aroma exudes, add chile and turmeric powders. Add 6 cups warm water. Stir till flour liquid
is smooth and boil commences. Add all vegetables, including potato yam water. Simmer for
10 minutes. Add sugar, salt, cocum with water, whole chiles, and tamarind water. Boil till
gravy is like dal thickness.
Garnish with mint and coriander. Serve hot with rice.
------------------
Singgang Ayam Panggang (Spicy Grilled Chicken)
Recipe By :

-------- ------------ --------------------------------
4 chicken legs or chicken breasts
***FOR THE PASTE***
40 grams ginger
40 grams onion
40 grams garlic
20 grams fresh turmeric
20 grams candlenut *
40 grams chile paste
40 milliliters oil
2 slices asam -- (or substitute
-- tamarind)
2 1/2 cm galangal -- (or substitute
-- ginger)
2 1/2 cm lemon grass
2 lemon leaves
1 turmeric leaf
400 milliliter chicken stock
* -- Or substitute with a paste made from equal parts of cashew nut and charmagar.
To marinate the chicken: GRIND the ginger, onion, garlic, fresh turmeric, candlenut, salt and
pepper to a paste. Add the chile paste and mix well. Apply the paste to the chicken and
keep at least two hours in a deep freeze. Grill until cooked and evenly browned on both
sides. Keep aside.
To prepare the curry: Heat a little oil in a wok. Add the remaining paste and all the remaining
ingredients, except the coconut cream, and simmer for 15 minutes.
Add the chicken stock, salt, pepper and coconut cream. Let it simmer on low heat for about
30 minutes.
When the gravy turns slightly thick, pour over the grilled chicken. Serve hot, garnished with
the fried onion.
------------------
NOTES :
Singh's Carrot Halvahs


-------- ------------ --------------------------------
***GAJJAR KARRAH***
1/4 teaspoon saffron -- (soaked in:)
1 tablespoon boiling water
1 1/2 pounds carrots -- grate or puree
2 1/2 quarts boiling milk
1 stick cinnamon -- (1/2 inch)
3 cardamom seeds
2 ounces washed raisins -- (about 1/4 cup)
2 ounces butter -- (1/2 stick)
2 tablespoons sugar
2 ounces blanched slivered almonds -- (about 1/3 cup)
1/2 teaspoon rose water -- optional
Add carrots to boiling milk with cinnamon; reduce to less than 1/4, stirring; add cardamom
seeds, raisins, and the saffron and water: cook until dry, add butter; cook and stir until
absorbed.
Add sugar and cook about 8 minutes, until a "rich translucent red".
Turn into a bowl and sprinkle almonds and rose water over it.
"It may also be served chilled with cream."
------------------
Singiwala Sambhar (Drumstick Sambhar)

-------- ------------ --------------------------------
1 cup tuvar dal -- (soaked in water for
-- 30 min.)
4 drumsticks -- (peeled), cut in 6
-- cm pieces
4 red chillies
1/4 cup tamarind pulp
8 curry leaves
ghee
salt -- to taste
A South Indian dish.
Boil drumsticks with half the turmeric and salt to taste. Cook dal in 2 1/2 cups of water in a
pressure cooker till soft. Blend and keep aside. Grind half the coconut, chilli, coriander and
turmeric powders and the cumin seeds. Heat 1 tbsp ghee and add the asafetida and
mustard seeds. Add curry leaves. Add the ground paste and stir. Add the rest of the grated
coconut and put in the dal. Add the tamarind juice, salt to taste and the drumsticks. Simmer.
Garnish with coriander leaves and serve with rice.
------------------
Six Vegetable Curry
Recipe By :
-------- ------------ --------------------------------
1 large all purpose potato -- peeled and cubed
1 large sweet potato -- peeled and cubed
2 medium turnips -- peeled and cubed
2 large zucchini -- sliced 1-inch thick
1/2 large eggplant -- cubed
12 string beans -- cut in 1" pieces
3 tablespoons safflower or canola oil
1/2 cup chickpea flour -- (besan)
1 teaspoon fenugreek -- ground
6 fresh green chiles
2 tablespoons fresh ginger -- minced
1 teaspoon turmeric -- ground
1 teaspoon dark brown sugar
1 teaspoon salt
4 medium tomatoes -- peeled and coarsely
-- chopped
4 bay leaves
1 tablespoon tamarind concentrate dissolved in 3 tb
-- hot water
- or
1 tablespoon molasses -- dissolved in 3 tb
-- lemon juice
1/4 cup fresh coriander -- chopped, (cilantro)
1. Place the potato, sweet potato, turnips, zucchini, eggplant and string beans in a large
bowl of ice water.
2. Heat the oil in a large enameled cast-iron casserole. Add the onions and cumin seeds
and cook over moderately low heat, stirring until the onions soften, 7 to 8 minutes.
3. Stir in the chickpea flour and fenugreek and cook, stirring until the chickpea flour becomes
a paste and browns slightly, 2 to 3 minutes more.
4. Pour in 2 cups of warm water and bring to a boil, over moderately high heat.
5. Cook, stirring, until the gravy begins to thicken, about 1 minute.
6. Add 2 more cups of water and bring to a boil. Reduce the heat to low and cook until the
gravy reduces and thickens slightly, about 10 minutes.
7. Stir in the chiles, ginger, ground coriander, tumeric, brown sugar, and salt and cook for 5
minutes longer, stirring gently.
8. Drain the vegetables and add them to the gravy.
9. Stir in the tomatoes and bay leaves, cover and cook until the vegetables are tender but
not mushy, about 20 to 30 minutes. )
10. Stir in the tamarind mixture and the fresh coriander and cook, uncovered for 5 minutes.
11. Discard the bay leaves and serve.
------------------
Sliced Mangoes With Coconut Mango Mousse


-------- ------------ --------------------------------
7 large mangoes -- (to 8)
12 chunks fresh coconut -- (1 inch long)
3/4 cup lowfat milk
1 tablespoon lowfat cottage cheese
1 tablespoon kevda water -- optional
mint leaves
Halve one mango. Peel and chop one half and combine in blender with coconut, milk,
cottage cheese, rose water and kevda. Blend until smooth and creamy.
Slice remaining mangoes and divide among dessert bowls. Spoon sauce over top. Garnish
with mint leaves.
Eight servings.
------------------
Slightly Spiced Corn Kernels
Recipe By : Joyce Westrip, noted author of books on Indian cuisine


-------- ------------ --------------------------------
3 tablespoons ghee
4 light-coloured cardamom pods -- bruised
2 cups sweet corn kernels -- (if using canned
-- corn,
drain & discard the liquid)
2 finely chopped onions
1/2 teaspoon finely chopped garlic
1 finely chopped fresh green chilli -- seeded
1 1/2 cups yoghurt
1/2 cup water
1 teaspoon salt
1/2 teaspoon sugar
2 tablespoons chopped fresh coriander leaves
2 fresh green chillies
Heat the ghee in a heavy-bottomed saucepan. Add the bruised cardamom pods and fry for a
few seconds to release their aroma. Add the corn kernels and fry for about 1 minute.
Remove with a slotted spoon to drain on absorbent paper. Discard the skins of the
cardamom pods.
Add the onions, ginger, garlic and fresh green chilli to the remaining ghee and stir-fry until the
onion starts to change colour. Add the turmeric, cumin and chilli powder and fry for 2
minutes. Add a little water to the mixture if it is inclined to stick.
Lightly whisk together the yoghurt, water, salt and sugar and gradually stir into the mixture.
Reduce the heat and simmer for 3 minutes. Stir in the corn kernels and simmer gently for
another 10 minutes, stirring occasionally.
Add the garam masala and fresh coriander leaves and simmer for 1 minute. Remove to a
serving dish and decorate with chilli flowers.
To make chilli flowers, hold the fresh chillis at the stalk end and with sharp scissors, make as
many cuts as possible along the length, from pointed end to the stalk. Put the chillies into a
bowl of iced water to open out.
WINE SUGGESTION: Pinot Noir
------------------
Slow-Roasted Leg Of Lamb (Goshi Korma) (India)


-------- ------------ --------------------------------
***FOR MARINADE PASTE***
1 small onion
1 3 inch cinnamon stick -- (3 to 4)
1/3 cup peeled fresh gingerroot -- , chopped
3 tablespoons garlic -- , chopped
2 tablespoons garam masala-north india spice blend
2 tablespoons water
2 teaspoons salt
***ROAST***
1 6 pound leg of lamb -- (bone-in),, (6 to 7)
--trimmed and tied by butcher
2 tablespoons honey
gingered tomato chutney -- , (see recipe index)
sour lime pickle -- , store bought
YIELD: Serves 8 generously. MAKE AHEAD: Lamb may be made 1 day ahead and cooled
completely before being chilled, covered. Chill pan juices separately. Bring lamb to room
temperature before reheating, covered, in a 350 degree F. oven and reheat pan juices.
ADVANCE PREP: MAKE PASTE: Chop onion and halve cinnamon stick. In an electric
coffee/spice grinder finely grind cinnamon and cumin seeds. In a blender puree onion with
ground spices and remaining paste ingredients until smooth.
MARINATE LAMB: Lightly oil a roasting pan just large enough to hold lamb. Rinse lamb
and pat dry. With a small sharp knife make 6 deep (to the bone) 1-inch long slits at about 1
1/2-inch intervals on each of 3 sides of leg, being careful not to cut strings.
Arrange lamb, meaty side up, in pan and season with salt and pepper. Rub lamb all over
with paste. Marinate lamb, covered with plastic wrap and chilled, at least 4 hours and up to
24. Let lamb stand at room temperature 1 hour before roasting.
PREPARATION: PREHEAT oven to 325 degrees F. Cover pan with several layers of foil,
sealing tightly, and roast lamb in middle of oven 2 hours. In a small saucepan melt butter
with honey and stir in citrus juices. Uncover lamb and pour half of honey sauce over it.
Roast lamb, pan tightly covered with foil, 1 hour more. Uncover lamb and pour remaining
honey sauce over it. Roast lamb, pan tightly covered with foil, basting lamb twice with pan
juices, for another 1 hour. Uncover lamb and roast until meat is almost falling off bone, about
30 minutes more. If lamb begins to blacken, cover loosely with foil. (Note: lamb roasts
about 4 1/2 to 5 hours total.) Transfer lamb to a platter and discard strings. Let lamb stand
until cool enough to handle and skim fat from pan juices.
SERVE leg whole with pan juices or pull meat from bone and drizzle lamb with juices. Serve
lamb with chutney and pickle.
------------------

Smita Salgaonkar's Dosas
Recipe By : Barbara Hansen, "Grab Your Dosa While It's Hot"


-------- ------------ --------------------------------
3 cups long-grain ricee
1 1/2 cups peeled split moong dal
3/4 cup peeled split urad dal
water -- if needed
salt
corn or other vegetable oil
potato bhaji -- see recipe
sambar -- see recipe
coconut chutney -- see recipe
***** Begin 2-3 days ahead ***** Wash rice and dals separately. Place each in separate bowl
and cover generously with water. Add methi seeds to 1 of dals. Soak at least 6 hours or
overnight. Drain rice and dals. Combine in blender or food processor and puree until fine,
adding water as necessary to make thick, smooth paste. Add salt to taste. Place batter in
large bowl, cover with foil and set in warm place such as sunny window to ferment until light
and fluffy and slightly sour in aroma, about 10 hours. Refrigerate until ready to use.
***** Must be made ahead up to this point ***** Heat large nonstick skillet or nonstick griddle.
Stir water into thick batter until it is consistency of thin crepe batter. Place large spoonful,
about 1/2 cup, batter in pan. With back of ladle or offset spatula, immediately swirl until
batter forms large, thin circle across surface of griddle. Add small amount batter to fill any
holes. Drizzle about 1 teaspoon oil around edge of dosa. Cook without turning until dosa is
light brown or starts to peel from sides. Fold over and serve plain, or place Potato Bhaji in
strip down center, fold 1 side over filling, then other side and lift with large spatula onto plate.
Accompany with Sambar and Coconut Chutney. Makes 24 dosas.
Each dosa, without Bhaji, Sambar or Chutney: 24 calories; 28 mg sodium; 0 cholesterol; 5

grams fat; 29 grams carbohydrates; 7 grams protein; 1.01 grams fiber.
Notes: "Notice that the batter for these dosas takes 2 to 3 days to prepare. You can begin
soaking the dal and rice the morning before your dosa party, make the batter when you come
home from work and let it sour overnight so it will be ready the next day. For best results on
the first try, make sure the batter is fairly thin. If making only a few dosas, separate out the
amount of batter needed, then thin with water. Keep remainder refrigerated."
This is part of an Indian Dosa Brunch, as described in Barbara Hansen's "Grab Your Dosa
While It's Hot", Los Angeles Times.
------------------

Smoked Eggplant With Fragrant Spices
Recipe By :

-------- ------------ --------------------------------
2 medium eggplants
1 teaspoon turmeric
salt to taste
1/2 cup peanut oil
1 serrano chiles -- minced (1 to 2)
1 teaspoon garam masala -- (your favorite)
1 cup coarsely chopped cilantro -- leaves
Place the eggplants directly over the gas burner, or grill over a wood fire. Cook on all sides
until the skin is black and charred and the flesh feels soft when pierced with a fork.
Grind the coriander and cumin seeds, and mix with the turmeric, salt and red pepper on a
small plate. Set near the stove.
Peel the eggplants, being sure to remove all the black, charred skin, and wipe them clean
with wet hands. Squeeze out all the water.
Chop the eggplants coarsely and set aside.
Heat the oil in a heavy, shallow pan. Add onion and cook, stirring frequently, until it turns
almost reddish brown, 10 or 12 minutes. Stir in the garlic and cook until the mixture turns
reddish brown, stirring and scraping the bottom of the pan. Stir in the spices and green
chiles and cook, stirring for about l0 seconds. Add the tomatoes and let the mixture simmer
until the tomatoes form a sauce and oil separates from the sauce.
Stir in the eggplant and cook for 10 to 15 minutes, until the oil again separates from the
sauce. Taste for salt, stir in the garam masala, lemon juice and cilantro.
Serve hot or cold with Indian bread as a side dish.
NOTE: Garam masala, a spice blend, may be purchased at Indian markets or made up from
recipes in this recipe collection.
------------------

Snowshoe Naan
Recipe By : Baker's Dozen - TVFN (Alford and Duguid)


-------- ------------ --------------------------------
1 teaspoon dry yeast
4 cups unbleached hard white -- (or)
all-purpose flour -- (to 5 cups)
1 tablespoon salt
1 teaspoon nigella -- (black onion seed)
You will need a large bowl, and unglazed quarry tiles or a baking stone for the next-to-bottom
rack of your oven.
Place water in a large bread bowl, add yeast, and stir. Add whole wheat flour and 1 cup
white flour and stir well, then stir 100 times in the same direction to develop the gluten (one
minute). Let this sponge stand for 1/2 hour to 3 hours, covered. Sprinkle salt over the
sponge, then add another cup flour and stir. Continue adding flour and stirring until you can
stir no longer. Turn dough out onto a lightly floured surface and knead thoroughly, about ten
minutes, until dough is smooth and easy to handle. Clean out bowl, oil lightly, and return
dough to bowl. Cover with plastic wrap and let rise in a convenient place for 2 to 3 hours.
When the dough has more than doubled in volume, push down gently and turn out onto a
lightly floured surface. Divide the dough into eight equal pieces and shape each into a flat
oval shape, approximately 4 inches wide by 8 inches long. Leave these flat disks out on the
work surface and cover with plastic wrap to let rise for approximately 20 minutes.
Place quarry tiles or large baking stone on a rack in the lower third of your oven, leaving a 1
inch space between the tiles and the oven wall to allow air to circulate. Preheat oven to
450'F.
Five minutes after the oven has preheated, begin shaping the first bread. Place a small bowl
full of cold water by the edge of your work surface. Using your fingertips, first dip them in the
water and then, beginning at one end of the disk of dough, make tightly spaced indentations
all over the surface of the dough, so that it looks pitted, though not pierced through. Now
stretch the dough gently into a long oval strip by draping it over both hands and pulling them
apart gently. The dough should stretch and give, and after several tries will extend to make a
long oval about 12 inches long with attractive stretch marks along it from the stretched
indentations (hence, the name "snowshoe bread"). Place the bread back on the work
surface, sprinkle with a pinch (less than 1/8 teaspoon) of black onion seeds, then using both
hands, place the bread directly on heated quarry tiles or stone. While the bread bakes, begin
to shape the next bread. Cooking time for each bread is approximately 4 minutes. You will
soon develop a rhythm so that you can bake two breads side by side across your oven, one
going in when the other is half done.
When done, breads will have golden patches on top and a crusty browned bottom surface.
To keep breads warm and soft, wrap them in a cotton cloth five minutes after they come out
of the oven. Serve warm or at room temperature.
Yield: 8 rippled flatbreads about 12 inches long and 3 to 5 inches wide, with both soft and
crispy textures.
------------------
Sofiyani Pulao
Recipe By :
*Indian

-------- ------------ --------------------------------
2 1/2 cups rice
5 green cardamom
5 cloves
2 sticks cinnamon -- (5 cm)
salt to taste
1 cup milk
1/4 cup ghee
***FOR THE CHICKEN***
16 chicken drumsticks
1 1/2 cups curd -- beaten
2 1/2 teaspoons ginger paste
8 green cardamom
5 cloves
2 sticks cinnamon -- (5 cm)
2 green chiles -- slit lengthways
salt to taste
1/4 cup ghee
3 tablespoons almond paste )
3 tablespoons mawa -- crumbled
For the rice, washed several times in cold water and soak for 45 minutes.
To prepare the chicken drumsticks: ADD all the ingredients, except almond paste and mawa,
to the curd and mix well. Apply the paste to the chicken drumsticks until they are evenly
coated. Transfer the drumsticks along with the marinade to a pan and bring to a boil. Lower
the heat and simmer, stirring occasionally and very carefully, until the curd is absorbed,
ensuring the chicken does not break nor get colored. Add the almond paste and mawa, and
stir quickly to incorporate. Remove from heat and keep aside.
Boil 1 1/2 liters water in a pan. Add cardamom, cloves, cinnamon and salt. Stir well, add
rice and bring to a boil. Continue to boil, stirring occasionally, until the rice is three-fourths
cooked. Drain and keep aside.
Preheat the oven to 300F. Arrange the chicken in a pan, spread the partially cooked rice on
top, pour the ghee and milk over it. Cover with a lid, seal with atta (wholewheat) dough and
cook in the preheated oven for 30 minutes.
Break the seal and serve from the pan itself with dahi ki chutney.
------------------
NOTES : A different chicken biryani
Sofyani Chicken Biryani
Recipe By :

-------- ------------ --------------------------------
600 gram chicken
600 gram Basmati rice -- parboiled
3/4 cup ghee or oil
2 1/2 cups curd -- (500 ml)
20 grams salt or to taste
1 tablespoon garam masala powder
1 tablespoon almond powder
3 potatoes -- cubed and fried
***TO TEMPER***
2 bay leaves
5 cm cinnamon
2 cloves
2 cardamoms
2 petals mace
3 tomatoes -- thickly sliced
100 gram anjeer -- (dry figs)
birishta -- (onions fried crisp
-- and powdered) as
-- required
a handful of coriander leaves -- chopped
lime juice and milk as required
HEAT oil or ghee. Add the tempering and fry for a minute. Add the parboiled rice, stir lightly
and keep aside. Marinate the chicken with the marinade mixture for 30 minutes.
LINE a heavy bottomed pan with double foil. Arrange thickly sliced tomatoes to cover the
base. Place the marinated chicken over it. Arrange green chiles, dry figs and then two-thirds
of the white rice over it. Color the remaining rice yellow and spread over it. Sprinkle birishta,
coriander leaves, lime juice and 180 ml milk over the rice. Lastly pour the oil or ghee over.
Seal the pan and cook on medium heat for 35 minutes or until done.
------------------
NOTES : Biryani with chicken marinated in a liberal helping of curd
Sohan Papri Or Patisa
Recipe By : Saroj's Cookbook


-------- ------------ --------------------------------
1 1/4 cups gramflour
1 1/4 cups plain flour -- (maida)
250 gram ghee
2 1/2 cups sugar
1 1/2 cups water
2 tablespoons milk
1/2 teaspoon cardamom seeds -- coarsely crushed
2 teaspoons charmagaz -- (combination of 4
-- types of seeds
1 4" squares cut from a thin polythene sheet
Sift both flours together. Heat ghee in a heavy saucepan. Add flour mixture and roast on
low till light golden. Keep aside to cool a little, stirring occasionally. Prepare syrup
simultaneously. Make syrup out of sugar, water and milk as shown in below after the recipe.
Bring syrup to 2 1/2 thread consistency. Pour at once into the flour mixture. Beat well with a
large fork till the mixture forms threadlike flakes. Pour onto a greased surface or thali and roll
to 1" thickness lightly. Sprinkle the charmagaz seeds and elaichi and gently press down with
palm. Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.
Making time: 45 minutes Makes: 20 pieces (approx.) Shelflife: 2 weeks

To make sugar syrup: the dishes have radical procedure of cooking, the sugar syrup used in
them is generally made in one set pattern. The consistency may however change from
recipe to recipe. Consistency in sugar syrup is measure by the thread test. Whenever
slightly cooled syrup checked by the pinch method, between index finger and thumb, it forms
threads depending on how much it has boiled. If no thread is form and pinching shows only
wateriness then no thread is formed. Following is the thread test (tar) to check required
consistency of syrup (chashni). If no thread is formed, but there is stickiness in the syrup
when tested, then it is 3/4 tar (thread). This consistency is generally used in dipping sweets
like, gulabjamoon, boondi, jalebi, imarti, etc. Boil some more and when 1 tar forms, it is used
in soaking pancake pancakes like malpua. On further boiling two tars are obtained and this
is used in sweets like burfis, mohanthal, etc. At this stage a drop of syrup dropped on a plate
will form a soft ball when cooled. After this stage do not stir briskly and continuously or the
sugar will recrystallise. Still further boiling will form 2 1/2 to 3 tars and this syrup is used to
get a white coating of sugar on sweets like balushahi, surti ghari, etc. At this stage when the
syrup is dropped in a plate it will form a hard ball when cooled. Following are the steps
shown to make sugar syrup (chashni) in the right way.
a. Take sugar and water in the ratio of 2 : 1 1/2 unless other wise mentioned. b. Put both in
a deep saucepan to boil, stirring occasionally. c. When the mixture comes to a boil, add 1/2
cup milk. d. When a thick scum is formed on the surface of syrup, it is time to strain. e.
Always use a metal strainer or moist cloth to strain the hot syrup, never plastic. f. Put back
to boil, checking the consistency required as above. g. Check frequently, because once the
first thread forms, it proceeds to thicken to the next stages very quickly. h. Use as required
in the recipe.
Make syrup side by side of making the recipe, reheating the syrup too many times will alter
the texture of the resulting sweet dish. To save time, prepare the syrup on a second burner,
while making the rest of the recipe. This will avoid excess wastage of time and unnecessary
cooling off, of the fried flours, etc. as the recipe demands.
------------------
Sole Stuffed With Shrimp
Recipe By :

-------- ------------ --------------------------------
1 pound frozen cooked salad shrimp
2 cups water
1 1/2 cups finely chopped celery
1 cup mayonnaise
1 cup finely crushed potato chips
1 dash ground red pepper
16 sole fillets -- 6 oz. each
Combine first 4 ingredients in a large saucepan. Bring to a boil; boil 1 minute. Drain well,
and place in a medium bowl. Add mayonnaise, potato chips, and red pepper; stir well.
Place 1 fillet in each of 8 lightly greased individual 21/2-cup baking dishes; spread shrimp
mixture evenly over fillets. Place remaining fillets over shrimp mixture. Bake, uncovered, at
350 degrees F for 20 to 25 minutes or until fish flakes easily when tested with a fork. Yield: 8
servings.
Marilyn Branham Caradonna, "A Taste of Twin Pines" Twin Pines Alumni of Twin Pines
Cooperative House, West Lafayette, Indiana in "America's Best Recipes, A 1994 Hometown
Collection" published by Oxford House
------------------
Sondesh
Recipe By :

-------- ------------ --------------------------------
1 litter milk preboiled and top cream -- -- removed
1/2 teaspoon citric acid or
1 lemon -- juice of
1/2 cup sugar ground fine
1/4 teaspoon essence of choice
***FOR TOPPING***
1 teaspoon slivered pistas and almonds
1 small moulds of choice
Dissolve acid or lemon juice in 1/2 cup warm water. Put milk to boil. When it rises, pour
acidic water all over it. Reduce heat and stir till fully curdled. When whey and water
separate completely, remove from heat. Strain in clean muslin cloth. Hold under running
water for a minute. Press out excess water and hang for 15 minutes (paneer is made).
Empty the paneer in a large plate.
Take 2 tbsp. of paneer in a heavy pan and add cornstarch. Heat on med. flame stirring
continuously for 3-4 minutes. Cool, add to paneer in plate, add sugar, essence and color.
Mix till very smooth.
Lightly grease and dust moulds with ghee and cornstarch. Mix topping ingredients. Sprinkle
little topping in each mould. Press paneer mixture into it and level top. Chill for 3-4 hours.
Unmould carefully.
Serve chilled in individual paper cups (optional).

Note: If paneer is quite firm then cornstarch can be omitted. Continue without the relative
step. No cooking is then required. Bengali Dish
------------------
Sookha Chicken
Recipe By :
*Indian

-------- ------------ --------------------------------
50 grams chicken
4 dried red chiles
2 onions
1 small inch ginger
4 flakes garlic
1 inch cinnamon
6 cloves
6 cardamoms
4 tablespoons oil
lemon for garnishing
salt to taste
Clean the chicken and cut into small pieces. Make a paste of ginger, garlic, red chiles,
onions, little oil, turmeric and salt. Add remaining oil, cloves, cinnamon, and cardamoms to
this paste and marinate the chicken for about 1 hour. Add 1/2 cup of water to the chicken
and cook until all the water disappears. Stir occasionally. Add water if it needs. Cook the
chicken until oil floats on the top. Garnish with lime and onion pieces.
------------------
Sookhe Aloo - Dry Potatoes With Ginger And Garlic


-------- ------------ --------------------------------
3 cups potatoes -- boiled, cooled, cut
-- into 1" cubes
1 2" piece fresh ginger root -- peeled and chopped
3 tablespoons water
1 teaspoon salt
1 teaspoon fennel seeds -- optional
Prepare potatoes. Blend ginger, garlic, 3 tablespoons water, turmeric, salt and cayenne into
paste. Add oil into a large frying pan over medium heat. Add fennel seeds and let them
sizzle for a few seconds. Add ginger-garlic paste and fry 2 minutes. Add potatoes; stir-fry 5-
7 minutes or until potatoes have a nice golden crust to them. Serve.
------------------
Sookhi Bhindi - Dry Okra


-------- ------------ --------------------------------
1 pound fresh okra -- cut 1/2 inch thick
1/2 cup onion -- peeled and diced
1/2 teaspoon salt -- to taste
1 teaspoon ground amchoor or lemon juice
Process the okra. Put the oil in large non-stick pan and heat over medium high heat. When
hot put the cumin seeds in until they sizzle, then put onions and okra in. Fry 10 minutes
stirring occasionally. As the onion turn brown turn the heat to medium and cook 5 more
minutes. Gently stir in the salt, cumin, coriander, amchor and canned; cook 5 more minutes.
------------------
Sookhi Gobi - Cauliflower, Ginger, Garlic And Chiles

Recipe By : Madhur Jaffrey's Quick and Easy Indian Cooking - modified

-------- ------------ --------------------------------
3/4 teaspoon yellow mustard seeds
1 1/2 1" piece fresh ginger root -- cut into fine
-- shreds
1 1/2 pounds cauliflower florets
1 teaspoon salt
Put oil in wok and set on highish heat. When hot put in cumin and mustard seeds. Ads soon
as mustard seeds begin to pop, a few seconds, put in galic, ginger, cauliflower and green
chilies.
Stir-fry 5-7 minutes or until cauliflower has turned somewhat brown.
Now put in salt black pepper, garam masala and chili powder; mix. Put in 4 tablespoons
water and cover wok immediately.
Cook for 2 minutes and serve.
------------------
Sorrel Chutney (Gongura Pacchadi)

*Indian

-------- ------------ --------------------------------
1 med. bunch sorrel leaves
15 red chiles
2 green chiles
2 tablespoons oil
1 pinch asafetida
1 pinch turmeric
salt -- to taste
1. Pluck sorrel leaves. Wash. Spread in a cool place to dry. Roast in a frying pan until it
turns into a lump. Cool. Add salt and turmeric.
2. Fry red chiles, fenugreek, mustard seeds and black gram. Grind.
3. Add sorrel and green chiles to this mixture and grind again.
4. Fry asafetida in oil and add to the sorrel chutney. Mix.
------------------
Sorrel Dal (Gongura Dal)


-------- ------------ --------------------------------
1/2 bunch sorrel leaves
1 tablespoon oil
2 green chiles
2 small onions
1 pinch asafetida
salt -- to taste
1. Boil the tur gram.
2. Chop the green chiles finely. Chop onions.
3. Pour tur gram into a frying pan. Add sorrel leaves, chiles and onions. Add half a glass of
water and cook until leaves and onions soften.
4. Add salt and chile powder. Stir. Cook until thick.
5. Fry mustard seeds, black gram and asafetida - add.
------------------
Sorrel Stew (Gongura Pulusu)


-------- ------------ --------------------------------
1 medium bunch sorrel
(with sour leaves and red stems)
1 onion
1 teaspoon oil
1 pinch asafetida
1/3 cup Bengal gram dal
2 green chiles
salt -- to taste
1. Pluck the sorrel leaves. Clean well. Add 1/2 glass of water and cook.
2. Chop the onion into medium sized pieces. Chop green chiles. Add to the sorrel. Add
chile powder and salt.
3. Boil bengal gram dal in one glass of water. Add to the sorrel. Stir. Cook until thick.
4. Fry mustard seeds, black gram dal and asafetida. Season.
------------------
Soto Madura
Recipe By :
Categories : Soups And Stews Curry
*Indian

-------- ------------ --------------------------------
80 grams chicken -- boiled and shredded
20 grams cabbage -- shredded
20 grams carrot -- shredded
12 grams leek -- shredded
10 grams celery -- chopped fine
For the paste:
20 milliliters oil
12 grams ginger
12 grams onion
12 grams garlic
4 grams turmeric
a pinch of coriander powder
8 grams candlenut paste*
2 cardamoms
1 inch ginger, peeled, minced
2 stalks lemon grass
2 lemon leaves
2 salam leaves
2 turmeric leaves
1 1/4 liters strong chicken stock
a small piece of nutmeg -- crushed
1 1 1/2 cm pie cinnamon
1 onion -- sliced and fried
1 potato -- sliced and fried
* May substitute with a paste made from equal parts of cashew nut and charmagar
HEAT oil in a wok. Add about 50 g of the paste (as per recipe). Sauté with whole
cardamom, ginger, lemon grass, lemon leaves, salam leaves, turmeric leaves (as per
recipe). Add the strong chicken stock. Add nutmeg and cinnamon. Simmer for five minutes
or until the soup no longer smells raw. Strain out the whole herbs and condiments. Season
with salt and pepper. Add the boiled, shredded chicken.
Serve hot, garnished with fried onion and fried sliced potato.
------------------
NOTES : Spicy Chicken Soup
South Indian Dosas


-------- ------------ --------------------------------
1/2 cup urad dal
3/4 teaspoon salt
1/2 cup vegetable oil -- (about)
Dosas, plain or stuffed, may be served at breakfast, lunch, brunch, or as a snack. In South
India, they are often accompanied by glasses of buttermilk or cups of steaming hot, sweet,
milky coffee. Dosas may also be served as any Indian bread might be, with an assortment of
vegetables and relishes.
Please read the notes on Indian pancakes, especially the part that deals with cooking the
pancakes, before making these dosas. Since the dal and rice must be soaked 8 hours and
paste must ferment almost a day, plan ahead.
Pick over the urad dal, wash, drain, and then soak in 2 cups water for 8 hours.
Wash the rice well, drain, and then soak in 3 cups water for 8 hours.
Drain the dal. Put it in the container of a food processor (with the metal blade in place) or a
blender. Run the machine for 2 minutes, pushing down the dal with a rubber spatula every
now and then. Now add 2 tbl water and let the machine run another minute. Add another 2
tbsp water and let the machine run another minute. Keep doing this until you have added 3/4
cup water. The dal should be very well ground, light and fluffy. Put this paste into a bowl.
Drain the rice. Put it into the container of the food processor or blender. Process the rice
just the way you did the dal, until you have added 3/4 cup water and the rice is reduced to
very fine, semolinalike grains. Pour this rice paste over the dal paste. Mix. Cover, and
leave to ferment in a warm place for 16 to 20 hours.
See that you have everything ready for dosa-making. Not far from your 8-inch, nonstick
skillet should be your oil (take it out in a cup), a teaspoon, a rounded soupspoon, your bowl
of batter, a 1/2-cup measuring cup, and a plastic spatula. Also have a plate beside you on
which you can put the dosas as they cook. If you like, this plate may be kept in a warming
oven.
The batter should by now have a frothy, fermented look. Add the salt and cumin to it and stir.
Heat 1 1/2 tsp oil in the nonstick skillet over a medium-low flame. Remove 1/2 cup of the
batter and pour it into the middle of the skillet. Let it sit there for 3 to 4 seconds. Place the
rounded bottom of the soupspoon very lightly into the center of the batter. Using a slow,
gentle, and continuous spiral motion, spread the batter outward with the back of the
soupspoon until you have a pancake that is about 7 inches in diameter. Dribble 1/2 tsp oil
over the pancake and another 1/2 just around its edges. Using a plastic spatula, spread out
the oil on top of the pancake and also smooth out any lumps or ridges. Cover the skillet.
Cook for about 1 1/2 to 2 minutes on the first side or until the dosa turns a nice, reddish-
brown color. Lower your heat if necessary. Turn the dosa over and cook, uncovered, for
another minute, or until the second side develops reddish spots. Put the cooked dosa on a
warm plate. Stir the batter and make another dosa, just as you made the first. Make all
dosas this way. Serve with the first side cooked up, accompanied by South Indian Coconut
Chutney.
To make stuffed dosas or Masala Dosa (as they are called in India):
Make a recipe of Potatoes and Onions first. This dish may even be made a day ahead of
time and then reheated. Now make the dosas. Lay out each dosa on an individual plate,
with its "good" side-the side that was cooked first-down. Spread 3 to 4 tablespoons of the
heated potato stuffing over half the dosa. Fold the dosa over to form a capital "D". Once the
dosa is stuffed, it should be served immediately.
Makes 8 pancakes
------------------
South Indian Lamb Curry
Recipe By :

-------- ------------ --------------------------------
***FOR THE DRY SPICE MIXTURE***
5 dried hot chiles -- (the small ones)
***FOR THE SPICE PASTE***
2 medium onions -- peeled and chopped
1 1/2 inch pie fresh ginger -- peeled and chopped
4 fresh green chiles -- coarsely chopped
***YOU ALSO NEED***
1 large onion -- sliced into very
-- fine half-rings
2 pounds boned lamb shoulder -- cut into 1" cubes
Set a small, cast-iron frying pan over medium heat. When hot, put in all the ingredients for
the dry-spice mixture. Stir and fry for 2-3 minutes or until they turn a few shades darker and
smell roasted. Cool a bit and then grind in a clean coffee grinder.
Heat the 2 tablespoons oil for the spice paste in a large, preferably non-stick, frying-pan over
medium-high heat. When hot, put in the onions, garlic, ginger and green chiles. Stir and fry
until the onions brown a bit. Put in the coconut. Continue to stir and fry until the coconut
browns as well. Empty the contents of the pan into the container of a food processor. Add
1/2 cup water and blend to a paste. Set aside.
Heat the 4 Tbs. oil in a large, preferably non-stick pan over medium-high heat. When hot,
put in the cinnamon. Stir once and put in the large onion cut into half-rings. Stir and fry until
the onion is browned. Add the meat. Stir and fry for 10 minutes. Add the tomatoes, the dry
spice mixture, the spice paste and the salt. Stir and cook for five minutes. Add 2 cups water
and bring to the boil. Cover, turn the heat down to low and simmer gently for 60-70 minutes
or until the lamb is tender. Uncover and boil away most of the liquid over high heat. The
sauce should cling to the meat.
Serve with plain or seasoned rice.
Source: Madhur Jeffrey's Flavors of India.
Notes: Here's a recipe for traditional South Indian Lamb Curry from the region of Tamil Nadu.
------------------
South Indian Pullao (Rice)

*Indian

-------- ------------ --------------------------------
1 cup Basmati rice
1 large onion
1 cup vegetables -- (preferably peas and
-- carrots)
1/4 teaspoon coriander powder -- (to 1/2)
1/8 teaspoon garlic powder -- (to 1/4) or
1 1/2 cloves garlic
1/8 teaspoon ginger powder -- (to 1/4) or
1/8 teaspoon chile powder -- (to 1/4) or
1 green chile -- cut in small pieces
1 green cardamoms -- (to 2)
1 clove
1 stick cinnamon -- (1/4 inch) or
1 bay leaf
1 teaspoon salt
1 teaspoon coriander leaves -- if needed
Clean the rice with water and set aside. Cut the onions length wise.
Fry the onions and cardamom in butter for about 4 minutes. If you are using green chile,
then add the chile. Add bay leaf, cloves, cinnamon and fry until the onions turn golden brown
(This will probably take another 4-5 minutes). Add the garlic and ginger paste (preferably
prepared from fresh ginger and garlic). Add dhania powder and chile powder (if green chile
was not added before). Add the tomato paste and one cup of water (you have to experiment
with the quantity of water needed. I found 1- 1/2 cups to be optimal) and bring the mixture to
boil. Add the vegetables, rice and salt. If you like coconut, add 1/4 cup of coconut flakes.
Reduce the flame and cover the vessel. After about 4 minutes, stir the mixture. Cover the lid
again and wait until cooked (might take about 10-15 minutes). Sprinkle on the coriander
leaves in the end.
------------------
Speedy Saag
Recipe By : Sheila Syed


-------- ------------ --------------------------------
2 bunches spinach
1 onion -- chopped
2 green chiles
1 carrot
2 tomatoes
1 small aubergine
6 garlic cloves
1 medium potato
1 small bunc dill leaves
1 small bunc fenugreek leaves
salt -- coriander powder,
-- paprika, to taste
2 tablespoons washed yellow gram lentils -- optional
Wash spinach leaves, dill and fenugreek well in running water. Roughly chop all the veggies.
Literally throw everything in a pressure cooker including the seasonings and herbs, add
enough water and cook for 25 minutes.
When cool, open the cooker and enjoy the fragrance of a medley of delicious vegetables, but
don't eat it yet. The last step: blend the cooked dish until it gets the consistency of a wet
chutney. If anyone doesn't like this, I'll eat my hat. It's a very famous Sindhi dish and very
popular with kids who should never guess what they are eating but love it, especially with
lentil rice.
------------------

Spice And Coriander Powder (Khara Podi)

Categories : Spices And Pastes Eggplant
*Indian

-------- ------------ --------------------------------
***FOR MASALA***
3 tablespoons dry Bengal gram dal -- (channa dal)
10 red chiles
10 cloves peeled garlic
lemon
4 tablespoons oil
salt -- to taste
1. Clean and dry the curry leaves.
2. Fry the masala. Cool. Grind.
3. Add the curry leaves. Add tamarind and salt and grind again.
This dish is used as an accompaniment for idli and other snacks.
------------------
Spice Valley's Balti Dip
Recipe By : 100 Best Balti Curries, Diane Lowe & Mike Davidson
Categories : Balti Dips
*Indian

-------- ------------ --------------------------------
200 milliliter plain yoghurt
1 teaspoon mango pickle
1 teaspoon mango chutney
1 teaspoon fresh coriander -- chopped
1/4 fresh green chilli -- chopped
1 teaspoon concentrated mint sauce
1 teaspoon sugar
1 pinch salt
1 pinch chilli powder
Put all the ingredients except the yoghurt in a blender or food processor and liquidise until
smooth. Add the yoghurt and blend to a smooth pale green dip with speckles of dark green.
NOTE: For extra kick, substitute lime pickle and lime chutney for mango. Add an extra
teaspoon of sugar to offset the bite of the lime.
------------------
Spiced Basmati Rice

Vegetarian *Indian

-------- ------------ --------------------------------
1 large onion sliced
8 ounces Basmati rice -- washed, soaked and
-- drained
1 cinnamon stick
2 ounces sultanas
8 cardamom pods -- split
2 ounces flaked almonds
Heat the oil and fry the cumin seeds and onion for 10 minutes until softened and golden.
Add the rice and curry paste. Add 1 pint of water, the cinnamon stick, sultanas, cardamom
pods and turmeric, cover and cook gently for 10 minutes. Toast the almonds until golden
brown. Stir into the spiced rice and serve.
------------------
Spiced Basmati Rice With Lentils And Caramelized Onions
Recipe By : Bon App‚tit - March 1997


-------- ------------ --------------------------------
1 tablespoon butter
4 cups sliced onions
1/2 cup dried lentils
2 1/2 cups water
2 whole allspice
1 bay leaf
1 teaspoon salt
1 cup basmati rice or long-grain white rice
Melt butter in 10-inch-diameter ovenproof nonstick skillet over medium-low heat. Add onions
and stir 1 minute. Cover and cook until onions are tender, stirring occasionally, about 15
minutes. Uncover and saut‚ until onions are deep golden, about 5 minutes longer. Season
to taste with salt and pepper. Remove from heat. Spread onions in even layer in same
skillet; set aside.
Meanwhile, cook lentils in pot of boiling water until almost tender but still firm to bite, about
20 minutes. Drain.
Combine 2 1/2 cups water, cardamom, allspice, bay leaf and salt in heavy medium
saucepan; bring to boil. Add rice and lentils; bring to boil. Reduce heat to low. Cover and
simmer until rice is tender and water is absorbed, about 15 minutes. Discard cardamom,
allspice and bay leaf.
Preheat oven to 400øF. Spoon rice mixture atop onions in skillet, pressing with back of
spoon to compact rice; smooth top. (Can be made 2 hours ahead. Cool. Cover and let
stand at room temperature.)
Cover skillet tightly with double layer of foil. Bake rice mixture until heated through, about 35
minutes. Remove foil; let stand 5 minutes. Place plate over skillet; invert skillet, releasing
rice and onions onto plate and scraping any onions remaining in skillet onto rice. Spoon rice
and onions onto plates and serve.
This simple and hearty meatless main course has intriguing Indian accents.
------------------
Spiced Chickpeas In Sauce - Chana Masala
Recipe By :
*Indian

-------- ------------ --------------------------------
1 1/2 cups dried chickpeas -- (kabuli chana)
oil or pam
1 teaspoon turmeric
1 pinch asafetida
1/2 teaspoon red pepper -- (to 1 tsp)
1 salt -- to taste
1 tablespoon shredded ginger -- (plus 2 tsp)
1 green chili -- minced
3 tablespoons lemon or lime juice
Wash the chickpeas, and soak overnight. Drain. Spray Pam in a heated non-stick
saucepan. Add cumin, turmeric, asafetida, red pepper and salt. Stir until cumin seeds
crackle. Add chickpeas and cover with water by two inches. Add 1 T. ginger, the chili, and
the tomato. Bring to a boil. Cover and simmer for 1-1/2 - 2 hours or until the chickpeas are
tender. Remove from the heat and sprinkle with lemon juice, remaining ginger and cilantro.
------------------
Spiced Fruit Chutney
Recipe By :

-------- ------------ --------------------------------
2 cups cider vinegar
1/2 cup water
2 teaspoons grated orange peel
1/4 teaspoon dried red pepper flakes
3 cups firmly packed golden brown -- sugar
2 small Bartlett pears -- cored and
1 large granny smith apple -- cored
diced
2 cups cranberries
1/2 cup 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. 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.
------------------
Spicy Aloo Bhatura
Recipe By :

-------- ------------ --------------------------------
200 gram potatoes -- boiled
2 tablespoons chopped green chillies
2 tablespoons water
oil for frying
salt to taste
Peel and mash potatoes. Sift flour. Mix together potatoes and flour. Knead to a soft dough
by adding a little water. Add cumin seeds, coriander, chillies and salt.
Shape dough into 12 small balls, Roll out on a floured board into rounds about 1/8th inch
thick and 5 inches in diameter. Deep fry bhaturas in hot oil, one at a time, till golden brown
on both sides and puffy. Serve hot with channa.
Makes about 12.
------------------
Spicy Apple Chutney


-------- ------------ --------------------------------
4 green apples
1 onion -- diced
1 red bell pepper -- diced
1 teaspoon salt
2 teaspoons pureed garlic
1 serrano chiles -- (to 2), diced with
-- seeds
1 teaspoon ground allspice
1/4 cup raisins
1 cup packed brown sugar
1 cup water
Peel apples and cut into quarters. Remove cores, roughly chop, and reserve. Heat oil in a
large saucepan over high heat. Add mustard seeds, cover and cook until popping stops.
Reduce heat and add onion, red bell pepper, and salt. Cook, uncovered, stirring
occasionally, until onions are translucent. Stir in garlic, serrano chile, ginger, and allspice,
and cook an additional minute. Add remaining ingredients, including reserved apples. Cook,
uncovered, over moderate heat, until mixture is soft and aromatic, about 40 minutes. Chill
before serving.
Yield: 3 cups
------------------
Spicy Black Eyed Peas
Recipe By :
*Indian

-------- ------------ --------------------------------
1 cup black eyed peas
5 tablespoons oil
2 onions -- sliced
1/2 teaspoon salt
2 green chiles
***GARNISH***
oil -- for deep frying
8 baby potatoes -- sliced
1 tablespoon mint
Wash the peas and cook in boiling water until soft. Drain and set aside.
Heat oil, add onions and sauté until golden brown. Lower heat and add ginger, coriander,
chile powder, turmeric, tomatoes and salt. Stir-fry for 2 minutes.
Stir in the peas and blend together. Add the lemon juice followed by the chiles. Stir to mix
and transfer to a serving dish.
GARNISH: Heat oil, add potato slices and fry until cooked. Arrange potato slices on top of
the peas and garnish with the mint and the garam masala.
Source: Shehzad Husain, "Vegetarian Indian Cookery"
------------------
Spicy Cauliflower With Braised Tomatoes

*Indian

-------- ------------ --------------------------------
4 tablespoons ghee
1 piece ginger root -- (1 inch)
1 large caulflower -- cut into florets
1 tablespoon salt
3 tomatoes -- diced
Heat ghee in a large casserole. When hot, toss in the ginger, chiles, mustard and cumin
seeds. Fry until the mustard seeds start to pop. Stir in the cauliflower, coriander, turmeric
and salt. Stir fry for a couple of minutes, until the cauliflower starts to turn brown. Then add
the tomatoes. Cover, reduce heat to low. Cook for 15 minutes, stirring occasionally.
Remove the lid and stir fry for a few minutes until the liquid has evaporated. Sprinkle with
garam masala and coriander greens and serve.
------------------
Spicy Chickpeas


-------- ------------ --------------------------------
15 1/2 ounces canned garbanzo beans -- rinsed and drained
1/2 teaspoon black peppercorns -- coarsely ground
1/2 teaspoon salt
In a large skillet, heat the oil. Add the onion and cook over moderately high heat, stirring,
until lightly browned, about 5 minutes. Add the coriander, cumin, cayenne and turmeric and
cook, stirring, about 1 miniute. Add the chickpeas peppercorns and salt and cook over
moderate heat until warmed through. Remove from the heat and stir in the lemon juick and
cilantro. Transfer to a bowl and serve warm or at room temperature.
------------------
Spicy Chickpeas With Ginger
Recipe By :

-------- ------------ --------------------------------
3 tablespoons oil
1 bay leaf
salt and freshly ground pepper
2 tomatoes -- peeled and diced
1 1/2 cups chickpea broth or water
3 cups cooked chickpeas -- or 2 15-ounce cans,
-- rinsed
for garnishes: little dishes of diced onion, minced jalapeno, chopped cilantro, and diced
tomato
Heat the oil in a large skillet. Add the onion and cook, stirring frequently, until well browned.
Lower the heat and add the bay leaf, garlic, ginger, spices, 1/2 teaspoon each salt and
pepper, and the tomatoes. cook for 5 minutes, then add the chickpea broth and chickpeas.
Simmer until the liquid is reduced to a saucelike consistency.
Taste for salt and season with lemon juice. Serve with the garnishes or scatter them over
the chickpeas. serve with Naan or rice.
serves 4 to 6
------------------
Spicy Curried Potatoes (Oorla-Kayanga Kari)
Recipe By : Classic Indian Vegetarian and Grain Cooking by Julie Sahni


-------- ------------ --------------------------------
2 pounds boiling potatoes
3 teaspoons light sesame oil -- coconut oil, (or)
light vegetable oil -- (to 4 tsp)
coarse salt -- to taste
>From south India, here is the simplest of recipes for preparing curry (kari) of potatoes. All
you need is boiled potatoes and a generous amount of good curry powder. For authentic
flavor use Indian sesame or coconut oil.
1. Boil the potatoes in their jackets in water to cover until tender but firm. Drain and peel
them. Cut into slices 1 1/2 inches thick and place in a bowl. Sprinkle curry powder over
potatoes while they are still warm. Sprinkle 3-4 tbl water over them and toss carefully to coat
potato pieces evenly with the spice mixture. Set aside for 15 minutes to allow the potatoes to
cool. 2. Heat the oil in a large frying pan over high heat for 2 minutes. Add potatoes and
salt to taste. Reduce heat to medium to medium-high and fry, turning them until nicely
browned (12-15 minutes). The potatoes will develop a crisp crust when brown. Serve warm,
at room temperature, or cold.
------------------
Spicy Eggplant (Masala Baingan)

*Indian

-------- ------------ --------------------------------
Oil
1 large eggplant -- cut in 1/2" rounds
2 serrano peppers -- (to 3), finely
-- chopped
salt
1 teaspoon amchoor powder
chopped cilantro and mint leaves -- for garnish
Active Work Time: 30 minutes Total Preparation Time: 45 minutes
Amchoor powder is available at Indian markets.
Heat 1/2 cup of oil in a nonstick skillet over medium-high heat, add the eggplant rounds and
fry them until golden brown on both sides, 2 to 3 minutes a side. (My California touch to this
recipe is to lightly brush the eggplant with olive oil and broil it. This reduces the fat). Drain
the eggplant on paper towels and arrange the rounds on a platter.
Add enough oil to the same skillet to make 1/4 cup. Heat the oil over medium heat, add the
cumin and fenugreek seeds and cook until they are fragrant, about 1 minute. Add the onion,
tomato, ginger, serranos, coriander, turmeric and salt to taste. Cook the mixture until the
onion is soft, about 5 minutes. Remove from heat.
Whisk together the yogurt, amchoor powder, red and black pepper in a small bowl. Add salt
to taste.
Top each eggplant round with some of the onion mixture, followed by a drizzle of the yogurt
mixture. Garnish with the cilantro and mint leaves.
------------------
Spicy Eggplant In Ginger-Tamarind Sauce
Recipe By :
Sauces Beef
*Indian

-------- ------------ --------------------------------
1 1/2 inch - round ball tamarind
1/4 cup - boiling water
1 pound thin -- long eggplant
1 1/2 teaspoons minced garlic
1/2 cup packed flaked coconut -- - fresh or canned,
unsweetened
1 teaspoon cayenne pepper -- (or more)
1/2 teaspoon coarse salt -- or to taste
2 tablespoons unsulphured molasses -- or- brown sugar
-----ginger-tamarind sauce-----
tamarind residue from
1/2 cup - boiling water
1 tablespoon shredded fresh ginger
Put the tamarind in a nonmetallic bowl. Add 1/4 cup boiling water and let it soak for 30
minutes. Mash the pulp and extract as much juice from it as possible. Pour all liquid into a
bowl, and save the fibrous residue for making the sauce.
Slit the eggplants lengthwise to within 3/4 inch of the stem end so that each eggplant
remains in one piece.
Measure out the spices and place them right next to the stove in separate piles. Heat 2
tablespoons of the oil in a large frying pan or skillet over medium-high heat for 1 minute. Add
the garlic and fry for 30 seconds. Add the coriander, cinnamon, and cloves; fry for 15 more
seconds. Stir in the coconut and cayenne pepper; continue frying, stirring, until lightly toasted
(about 2 minutes). Turn off the heat and stir in the salt, tamarind liquid, and molasses, and
mix well.
Stuff the eggplants with the spicy coconut mixture. Secure them by wrapping thread around
them.
Heat the remaining 1 tablespoon oil in the same pan over medium-high heat. When it is hot,
add mustard seeds. Keep a pot lid handy, as the seeds may spatter and fly all over. When
the seeds stop spattering, add the eggplants in one layer. Fry the eggplants, turning them
often, for 3 or 4 minutes. Reduce heat to medium or medium low and cook them, covered, for
10 to 12 minutes or until they are soft and cooked through. Turn off heat. Transfer them to a
serving platter, pour Ginger-Tamarind sauce over them, and serve immediately.
GINGER-TAMARIND SAUCE: Put tamarind residue in a nonmetallic bowl, add 1/2 cup
boiling water, and let soak for 30 minutes. Mash the residue and extract as much tamarind
essence as possible, squeezing it hard, into a bowl. Discard the fibrous residue.
Put tamarind water in a nonmetallic pan along with cornstarch, mix well and bring to a boil.
Cook for 2 minutes. Turn off heat and stir in ginger shreds.
Note: For a hotter flavor, stir 4 chopped hot green chilies into sauce.
Source: Classic Indian Vegetarian and Grain Cooking, by Julie Sahni
------------------
Spicy Eggplant In Ginger-Tamarind Sauce (Masala Vangi)
Recipe By : Classic Indian Vegetarian and Grain Cooking, by Julie Sahni

*Indian

-------- ------------ --------------------------------
1 1/2 inch - round ball tamarind
1 pound thin -- long eggplant
1 1/2 teaspoons minced garlic
1/2 cup packed flaked unsweetened coconut
(fresh or canned)
1 tablespoon cayenne pepper -- (or more)
1/2 teaspoon coarse salt -- or to taste
2 tablespoons unsulphured molasses -- (or)
brown sugar
***GINGER-TAMARIND SAUCE***
tamarind residue from above
1 tablespoon shredded fresh ginger
Put the tamarind in a nonmetallic bowl. Add 1/4 cup boiling water and let it soak for 30
minutes. Mash the pulp and extract as much juice from it as possible. Pour all liquid into a
bowl, and save the fibrous residue for making the sauce. Slit the eggplants lengthwise to
within 3/4 inch of the stem end so that each eggplant remains in one piece.
Measure out the spices and place them right next to the stove in separate piles. Heat 2
tablespoons of the oil in a large frying pan or skillet over medium-high heat for 1 minute. Add
the garlic and fry for 30 seconds. Add the coriander, cinnamon, and cloves; fry for 15 more
seconds. Stir in the coconut and cayenne pepper; continue frying, stirring, until lightly
toasted (about 2 minutes). Turn off the heat and stir in the salt, tamarind liquid, and
molasses, and mix well.
Stuff the eggplants with the spicy coconut mixture. Secure them by wrapping thread around
them. Heat the remaining 1 tablespoon oil in the same pan over medium-high heat. When it
is hot, add mustard seeds. Keep a pot lid handy, as the seeds may spatter and fly all over.
When the seeds stop spattering, add the eggplants in one layer. Fry the eggplants, turning
them often, for 3 or 4 minutes. Reduce heat to medium or medium low and cook them,
covered, for 10 to 12 minutes or until they are soft and cooked through. Turn off heat.
Transfer them to a serving platter, pour Ginger-Tamarind sauce over them, and serve
immediately.
GINGER-TAMARIND SAUCE: Put tamarind residue in a nonmetallic bowl, add 1/2 cup
boiling water, and let soak for 30 minutes. Mash the residue and extract as much tamarind
essence as possible, squeezing it hard, into a bowl. Discard the fibrous residue. Put
tamarind water in a nonmetallic pan along with cornstarch, mix well and bring to a boil. Cook
for 2 minutes. Turn off heat and stir in ginger shreds.
Note: For a hotter flavor, stir 4 chopped hot green chiles into sauce.
------------------
Spicy Fish Rolls
Recipe By :

-------- ------------ --------------------------------
1 medium onion
1 teaspoon -- ¥
1 gram flour
1 piece ginger
salt to taste
300 gram mince
Mince or grind together onion, garlic and ginger. Grind mince. Mix together ground paste,
mince, gram flour, powdered spices and salt. Mix well and knead for a few minutes. Shape
into 8 long sausage shapes. Put each through a metal skewer. Brush well with oil. Grill
over a coal fire or place skewers over a dish in a hot oven. Turn often, brushing with more oil
if necessary. Cook till browned all over.
Makes 8
------------------
Spicy Kadhi
Recipe By :
Categories : *Indian Sauces

-------- ------------ --------------------------------
1 cup yogurt -- (curds)
4 teaspoons besan -- (gram flour)
1/2 teaspoon fenugreek -- (methi) seeds
1 pinch asafoetida
4 cloves (to 5)
2 green chillies -- slit into pieces
1 stick curry leaves
1 piece ginger -- (1/4 inch), grated
coriander -- for topping
salt and sugar -- to taste
1 tablespoon ghee -- for seasoning
1. Beat the curds.
2. Add besan slowly, beating till smooth.
3. Add 1.5 cups of water to this and mix well.
4. Add salt and sugar.

5. Heat on a slow flame till it boils. Stir continuously.
Prepare seasoning like this:
1. Heat ghee in a small kadhai. Add mustard seeds.
2. When mustard seeds start spluttering, add cumin seeds, asafoetida, fenugreek , cloves
and cinnamon.
3. After the cloves get fried, add green chilly, curry leaves and ginger.
4. Stir in this seasoning into the Curd solution. Top with coriander.
5. Serve piping Hot with rice or khichadi.
Michelle Zaniewski--
For gujarati kkadhi I would use this recipe but substitute jaggery or gur or if I lived
somewhere I could not get this-brown sugar.
For punjabi kadhi omit the sugar and curry leaves and add 1/2 tsp or more of haldi(turmeric)
and onion pakoras.
For Sindhi kadhi you omit the yoghurt cloves cinnamon and sugar. Instead of adding the
besan to yoghurt you add the hing ,chilies , fenugreek cumin and 1/2 tsp minced ginger and
optional curry leaves to 1/2 cup of heated oil,You then add 1/2 cup of besan gradually and
brown.Add 1 tsp red chili 1tsp haldi and saute.Gradually add 8 cups of water stirring
continually as the paste dissolves.Boil 10 minutes then add 6 cocum 1/4-1/2 tsp tamarind
paste, 12-15 gowar or green beans,1 cubed yam ,1 chopped carrot,,2 chopped potatoes,4
cubed baby eggplant,1 chopped carrot,10 okra ,chopped drumsticks if available(the green
plant not turkey legs). Simmer until the vegetables are cooked.Garnish with chopped cilantro
.Serve with plain rice.
------------------
Spicy Mung Bean Pate
Recipe By : Yamuna Devi, "Yamuna's Table"

*Indian

-------- ------------ --------------------------------
1 pound cauliflower florets -- trimmed
2 jalapeno peppers -- seeded and chopped
3/4 cup water -- as needed
1 cup split mung beans -- soaked
1 tablespoon cumin
3 tablespoons arrowroot
1 tablespoon salt
1 1/2 tablespoons extra-virgin olive oil
olive oil spray
Preheat oven to 350F. Shred cauliflower; transfer to a mixing bowl. To a running food
processor, add ginger and chiles, mince. Add water and drained mung beans. Process until
smooth. Scrape puree into the bowl with the cauliflower and the remaining ingredients,
except for the oil spray. Generously mist a 12-cup muffin pan with oil or a 9 x 5 x 3 loaf pan.
Spoon mixture into oiled pan, smoothing tops. Bake tarts for 45 minutes and loaf for 1 to 1
1/4 hours. Cool for 5 minutes on a rack and then unmould.
------------------
Spicy Onion Relish
Recipe By :

-------- ------------ --------------------------------
1 chopped onion
1 teaspoon paprika*
5 tablespoons white vinegar or apple cider vinegar
-- (may need more if you like it more
sour)
salt to taste
* (you can add more if you can take the heat or add a few drops of orange-red food colour)
Mix all the above mentioned ingredients together and keep refrigerated for at least 2-3 hours
before serving. Does NOT freeze well.
------------------
Spicy Potato Samosas (Alu Samosas - Singapore)
Recipe By :

-------- ------------ --------------------------------
***FILLING***
3 baking potatoes -- (about 1 lb - 500
-- g), peeled
1 yellow onion -- finely chopped
1 teaspoon peeled and finely chopped fresh ginger
1/2 cup frozen petite peas -- (2 1/2 oz - 75 g),
-- thawed
1/2 cup finely diced carrots -- (blanched for 3
-- min.), drained
2 fresh small green chillies -- seeded and chopped
1 teaspoon salt
2 teaspoons sugar
2 tablespoons chopped fresh cilantro -- (fresh coriander)
1 package frozen spring roll wrapper -- (1 lb - 500 g),
-- thawed
2 tablespoons water
peanut oil -- for frying
chinese plum sauce -- for dipping
Makes about 48 triangles
A favorite Singaporean snack is the samosa, a traditional Indian savory pastry stuffed with
spicy vegetables. This recipe comes from Singaporean Chinese cooks who make samosas
with crispy spring roll wrappers rather than the traditional handmade flaky pastry dough.
To make the filling, place the potatoes in a saucepan, add water to cover generously and
bring to a boil over medium-high heat. Boil until tender when pierced with a fork, about 20
minutes. Drain and let cool, then peel and cut into 1/4-inch (6-mm) dice.
In a nonstick wok or large frying pan over medium-high heat, warm the ghee or oil. Add the
onion, garlic and ginger and saut‚ until softened, about 3 minutes. Add the potatoes, peas,
carrots and chilies; gently mix with the onion mixture. Increase the heat to high and fry until
the potatoes have a dry consistency, about 3 minutes longer. Season with the curry powder,
turmeric, salt, sugar, cilantro and lemon juice. Stir together gently and remove from the heat.
Set aside to cool.
Remove 16 spring roll wrappers from the package; freeze the remaining wrappers in an
airtight plastic bag for another use. In a small bowl, mix the flour with the water to form a
paste; set aside. Cut the spring roll wrappers into 3 equal strips. Cover the unused strips
with a damp cloth. Lay 1 strip vertically to you on a work surface. Place a well-packed
heaping tablespoon of the filling at the end nearest you. Pull the left-hand corner over the
filling on the diagonal to the opposite (right) edge to create a 45-degree angle and corner.
Fold up to enclose the top edge, then continue folding the bottom triangle toward the top
edge, enclosing the filling completely. Brush the last flap of the triangle with the flour-water
paste to seal the triangle. Set on a baking sheet and cover with a kitchen towel. Repeat with
the remaining strips and filling.
In a wok or deep frying pan over medium-high heat, pour in oil to a depth of at least 2 inches
(5 cm) and heat to 375øF (190øC) on a deep-frying thermometer. Using a slotted spoon,
gently lower several triangles into the oil, making sure they can float freely. Fry, turning as
needed, until golden brown and crisp, 1-2 minutes. Transfer to paper towels to drain.
Serve the samosas hot with plum sauce for dipping.
------------------
Spicy Spinach

*Indian

-------- ------------ --------------------------------
3 pounds chopped fresh spinach
3 medium turnips -- cubed
2 cups water
1/4 cup ghee
1/2 teaspoon red chiles
salt
Boil spinach and turnips in water for 12 to 15 minutes. remove and set in a bowl. Mash with
a fork. Rinse the pot and heat the ghee. Add mustard seeds and a few seconds later add
the onion, garlic and ginger. Cook until the onion is browned. Add turmeric, chile, garam
masala and salt. Stir in the mashed vegetables. Cover and simmer for 5 minutes until all the
liquid has evaporated, stirring occasionally. Serve.
------------------
Spicy Vegetable Curry
Recipe By : Abby Mandel "Vegetarian Spice" in Los Angeles Times 2/3/95


-------- ------------ --------------------------------
1 tablespoon oil
1 jalapeno chile -- (seeded, if
-- desired), minced
1 large carrot -- chopped
1 granny smith apple -- peeled and chopped
3 teaspoons curry powder -- madras preferred
-- (to 5 tsp)
2 cups cider
2 cups vegetable bouillon
1 teaspoon salt
2 16 oz bags frozen mixed vegetables -- (broccoli,
cauliflower and carrots)
(cooked according to instructions) --
well drained
Heat oil in 12-inch non-stick skillet over medium-high heat. When hot, add garlic, jalapeno,
onions, carrot and apple. Cook until onions are tender, about 4 minutes. Add curry powder,
tomato paste, cider, bouillon, salt and pepper to taste. Stir to combine. Simmer, uncovered,
until thickened, about 12 minutes, stirring occasionally.
Can be made 2 days ahead to this point and refrigerated, or frozen as long as 3 months.
To serve, combine sauce and vegetables and heat through.
------------------
Spicy Vegetarian Curry (Masaledar Sabzi)
Recipe By : Ismail Merchant's Indian Cuisine


-------- ------------ --------------------------------
4 large potatoes -- (peeled), coarsely
-- chopped
salt
3 medium tomatoes -- (blanched, skinned &
-- mashed)
1/2 cup tamarind water -- see note
2 tablespoons dark brown sugar
1 piece fresh ginger root -- (1 inch)
1 clove garlic -- (to 2), pressed
2 tablespoons shredded coconut
First make the masala. Heat the oil in a saucepan over medium-low heat. When hot, add
the onion and cook, stirring occasionally, until it softens. Add the rest of the masala
ingredients to the pan and cook, stirring occasionally, for 3 to 4 minutes, until the mixture
becomes reddish. Add the potatoes and cook over medium heat, stirring frequently, for 3 to
4 minutes. Add 3 3/4 cups hot water, salt, and the turmeric to the pan and simmer until the
potatoes are just cooked. Add the tomatoes, tamarind water, and sugar. Boil until the sugar
dissolves. Serve with plain boiled rice. Note: To make tamarind water, soak a small lump of
tamarind in warm water for 15 to 20 minutes. Squeeze the tamarind with your fingers, then
strain off the tamarind water.
------------------
Spicy Yogurt Sauce (Raita)
Recipe By :
Raita

-------- ------------ --------------------------------
1 chiles -- minced, to 2
1 large tomato -- chopped (about 1
-- cup)
2 teaspoons unbleached white flour
1 cup plain yogurt
salt to taste
Sauté the onions and chiles in the oil until tender, about 10 minutes. Add the cumin and
coriander and sauté 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.
Yield: 4 servings.
Source: FoodTV Show CHEF DU JOUR, WYNELLE STEIN, SHOW #DJ9507
------------------
Spinach and Cauliflower Bhaji
Recipe By : "Complete Book of Indian Cooking" by Sperling and McFadden

Curry *Indian

-------- ------------ --------------------------------
1 pound fresh spinach -- washed
4 tablespoons vegetable ghee or oil
1 1" pc ginger root -- finely chopped
1 teaspoon turmeric -- ground
1 14 ounces ca tomatoes -- chopped
1. Divide the cauliflower into small flowerets, discarding the hard central stalk. Trim the
stalks from the spinach leaves. Heat the ghee or oil in a large saucepan, add the onions and
cauliflower flowerets, and fry the vegetables gently for about 3 minutes, stirring frequently.
2. Add the garlic, ginger and spices and cook gently for 1 minute. Stir in tomatoes and the
stock and season with salt and pepper. Bring to a boil, cover, reduce the heat and simmer
gently for 8 minutes.
3. Add the spinach to the pan, stirring and turning to wilt the leaves. Cover and simmer
gently for about 8-10 minutes, stirring frequently until the spinach has wilted and the
cauliflower is tender. Serve hot.
------------------
Spinach And Cheese Curry
Recipe By : Peter C. Maxwell


-------- ------------ --------------------------------
1 1/2 pounds fresh spinach
1/2 pound fresh ricotta cheese -- see note
3 medium brown onions
fresh ginger -- (1 1/2 inches),
-- chopped fine
1 medium tomato
1/2 teaspoon red chile powder -- (cayenne) or more,
-- to taste
2 cloves
1 pinch nutmeg
1 pinch mace
1 tablespoon ghee -- (or use melted
-- butter or oil)
salt -- to taste
Cook the spinach and chop it up. Cut the cheese into about 3/4-inch cubes and deep fry a
few pieces at a time in oil (a wok is good for this). Fry the chopped onions in the ghee.
When almost brown, add the finely-chopped ginger. Use a medium to high heat. When the
onions are golden, reduce the heat and add the skinned and chopped tomato, then the
spices and salt. Cover for a few minutes, then add the spinach and salt. Cover and simmer
about 5 minutes to let spices penetrate. Add the cheese pieces, mix and serve.
Yield: Serves 4 to 6
NOTES: This is a dish I learned from an Indian lady, at a cooking class. It's simple to make
and has a beautifully subtle flavor. As per true curries, it uses raw spices instead of some
prepackaged curry powder.
* We eat this dish as a meal with rice, although you can use it as one dish along with others.
* The quantities given for the spinach and cheese are very flexible. I never measure or
weigh them, just putting in what seems right. Experiment. Similarly, it can be kept hot for a
while with no loss in taste or texture. * In North America, most Ricotta cheese is packed as
a pot cheese. This recipe calls for a more solid form of the cheese. Specialty ethnic markets
in large cities will carry solid Ricotta. You can make your own by buying a tub of pot Ricotta
and wrapping it in a clean cloth to wick the moisture out, leaving the whole assembly in the
refrigerator for a week or so, and changing the cloth every day. With such treatment the
cheese will gradually solidify enough that you can slice and fry it. Buffalo-milk Mozzarella is
a fair substitute, and ordinary Mozzarella is a last-chance substitute. * Don't fry the cheese
too long. It should have a golden exterior and have a marshmallow texture inside. Frying
too long makes it hard and dry. * Use whole cumin seeds and cloves, not the ground
variety. * Like most curries, this reheats splendidly.
------------------
Spinach And Split Peas
Recipe By :

-------- ------------ --------------------------------
1/2 cup split peas
2 cups water
1/2 teaspoon salt
1 pound spinach -- chopped
1 pinch salt
Soak dry split peas in 2 cups water 1 hour.
Add turmeric and 1/2 tsp. salt to split peas. Boil 10 minutes in same water used to soak
peas. Add spinach and cook until most of the liquid has been absorbed and split peas are
done.
Meanwhile, heat butter/oleo in a skillet. Add ginger and garlic. Cook until garlic is golden.
Add Garam Masala
Immediately add the seasoned ginger and garlic to the spinach-split pea mixture. Add lemon
juice and salt to taste and serve.
------------------
Spinach Ball Curry

*Indian
-------- ------------ --------------------------------
4 cups spinach
2 medium potatoes
1 cup chick pea flour
3 tablespoons milk or cream
1 tablespoon salt
1 pinch turmeric
1/2 teaspoon green mango powder
ghee -- to deep fry
dried coconut
1 1/4 cups gravy -- (your favorite)
chopped cilantro
Boil spinach and potatoes. Drain, peel potatoes and grind with the spinach. Add chick pea
flour and blend. Stir on milk or cream. Add salt, turmeric, garam masala, mango powder
(omit if you want) and cayenne. Mix together until you have a smooth dough. Pluck off small
pieces and shape into a ball or any other shape you might desire.
Heat sufficient ghee in a wok or deep skillet. Roll each ball in coconut and deep fry until
completely golden. Remove and place on a plate.
Heat gravy in a pot over medium heat. Drop in the koftas, cover, lower heat and cook for 10
minutes.
Garnish with coriander and serve.
------------------
Spinach Cooked In A Bihari Style

North Indian *Indian

-------- ------------ --------------------------------
1 1/2 pounds fresh spinach -- washed and trimmed
1/2 teaspoon freshly grated fresh ginger
1 clove garlic -- mashed
1/2 teaspoon fresh hot green chile -- very finely minced
1/2 teaspoon salt
2 tablespoons cilantro -- very finely minced
This dish, traditionally made with mixed greens such as spinach and mustard, resembles an
Italian pesto, though it is much thicker in consistency. In place of olive oil, mustard oil is
used, and apart from the taste of the greens themselves, the other strong flavors include raw
garlic, raw ginger, green chiles, and cilantro. If you can't obtain the pungent golden mustard
oil which is called for in this recipe (available in Chinese as well as Indian groceries), steep
1/2 teaspoon powdered dried mustard in 2 tablespoons of vegetable oil.
In Northern India, this dish is eaten at room temperature for breakfast, along with fried bread
and tea. While raw garlic may seem alarming first thing in the morning, Indians consider it a
medicinal necessity, and many swallow a crushed clove every day.
DIRECTIONS: Bring 4 quarts of water to a rolling boil in a large pot. Add spinach and cook
on high heat for 1 to 2 minutes, or until wilted. Drain, rinse under cold water, and squeeze
out as much liquid as you can easily. Put spinach in food processor or blender with 2
tablespoons water and blend until smooth. This will result in a fairly thick paste. Put in a
serving bowl.
Whisk together ginger, garlic, green chile, salt, cilantro, and oil. Pour this dressing over the
spinach and mix thoroughly.
------------------
Spinach Croquettes
Recipe By :

-------- ------------ --------------------------------
4 bunches spinach leaves -- chopped & cooked in
-- 2 tsp butter
3 potatoes - boiled and mashed
2 eggs - -- (beaten)
1/4 teaspoon nutmeg
1 tablespoon breadcrumbs
oil as required
Combine the mashed potato with nutmeg, salt and pepper. Cook on a low flame, stir in egg
and mix well. Add the spinach leaves.
Shape the mixture into croquettes. Roll them in cornflour, dip in the other egg, roll in bread
crumbs and fry. Serve hot.
------------------
Spinach Dal - Andrah Pradesh Style
Recipe By :

-------- ------------ --------------------------------
2/3 cup masoor dal -- (red lentils)
2 dried red chiles -- chopped
2/3 cup red onion -- chopped
8 cloves garlic -- cut in 1/4" slivers
6 green chiles -- halved and seeded
1 large tomato -- cut into 16 wedges
2 cups spinach -- packed and trimmed
1 salt -- to taste
1/8 teaspoon nutmeg
Wash the dal. In a large non-stick saucepan add the dal, turmeric, asafetida, and 2 cups
water. Bring to a boil, stirring often. Reduce the heat to low and simmer, partially covered
for 20-25 minutes, until the dal is cooked to a thick puree. Stir occasionally to prevent
sticking. Remove from heat.
Heat oil or ghee in a non-stick skillet or wok. Add dried red chiles and stir until they turn light
brown. Add mustard seeds, stir until they crackle. Add cumin. Stir. Add onions, sauté‚ until
translucent, 1-2 minutes. Add garlic and green chiles and stir until onion turns light brown, 2-
3 minutes. Add tomato, stir until the skin curls. Add dal and 1-1/2 cups water. Stir, boil and
cook for 4-5 minutes until it is a medium soupy consistency. Add spinach, cook for 2
minutes, stirring. Add salt, sprinkle with cilantro and nutmeg.
------------------
Spinach Dal, Andrah Pradesh Style
Recipe By :
Categories : Dals Vegetables
*Indian
-------- ------------ --------------------------------
2/3 cup masoor dal -- (red lentils)
1 sauté medium of choice -- (oil or ghee)
2 dried red chiles -- chopped
2/3 cup chopped red onion
8 cloves garlic -- cut in 1/4" slivers
6 green chiles -- halved and seeded
1 large tomato -- cut into 16 wedges
2 cups spinach -- packed and trimmed
1 salt -- to taste
1/8 teaspoon nutmeg
Wash the dal. In a large non-stick saucepan add the dal, turmeric, asafetida, and 2 cups
water. Bring to a boil, stirring often. Reduce the heat to low and simmer, partially covered
for 20-25 minutes, until the dal is cooked to a thick puree. Stir occasionally to prevent
sticking. Remove from heat.
Heat a non-stick skillet or wok. Add dried red chiles and sauté until they turn light brown.
Add mustard seeds, stir until they crackle. Add cumin. Stir. Add onions, sauté until
translucent, 1-2 minutes. Add garlic and green chiles and stir until onion turns light brown, 2-
3 minutes. Add tomato, stir until the skin curls. Add dal and 1-1/2 cups water. Stir, boil and
cook for 4-5 minutes until it is a medium soupy consistency. Add spinach, cook for 2
minutes, stirring. Add salt, sprinkle with cilantro and nutmeg.
------------------
Spinach Dosa
Recipe By :
Categories : *Indian Dosas

-------- ------------ --------------------------------
3 parts channa dal flour -- (kadali maavu)
1 part chappathi flour -- (kodhumai maavu)
1 part finely chopped spinach
1 green chillie -- finely chopped
***CHUTNEY***
10 small onions -- (pearl onions)
5 pieces garlic
3 red chillies
little puli
salt
Add all the above and salt and water to make it into a dosa consistant batter. You can make
dosa immediately. It tastes very good when eaten hot. You can eat this dosa with butter, idli
podi or hot chutney.
Hot Chutney:
Fry onions, garlic and red chillies. Then them to a fine paste adding little water, salt and puli.
Heat oil in a tawa. Add ulundam paruppu and kadugu (Thaalikkum procedure).Add this
ground mixture to it. Boil till all water is absorbed. This chutney is great with dosa and will
stay for a week.
------------------
Spinach In A Medley Of Vegetables And Legumes (Sai Bhaji)

Categories : Sindhi Vegetables
Appetizers *Indian

-------- ------------ --------------------------------
1/2 cup channa dal -- (yellow lentils)
1 bunch spinach -- chopped
1 potato -- peeled and chopped
1 large carrot -- chopped
1/2 eggplant -- chopped
1 onion -- chopped
2 serrano peppers -- chopped
2 cups water
1 sprig mint leaves
2 tablespoons dried fenugreek
salt
Active Work Time: 40 minutes Total Preparation Time: 1 1/2 hours
Serve this with basmati rice, cucumber-yogurt raita and pappadums. Channa dal (yellow
lentils) and dried fenugreek can be found at Indian markets.
Soak the channa dal in enough water to cover for 1 hour.
Heat the oil in a large saucepan over medium heat, add the ginger and garlic, and cook until
fragrant (about 1 minute). Add the spinach, potato, carrot, eggplant, tomatoes, onion,
serranos and drained channa dal. Add the water, turmeric, mint, coriander, fenugreek and
salt to taste and bring to a boil. Cover, reduce the heat and simmer the mixture until the dal
is soft, about 25 to 30 minutes.
Using an immersion blender, mash the vegetables and dal until blended, but so that you
have some bits of vegetables and whole dal left. Do not puree. The dish should be creamy.
(Mama always used an old-fashioned wooden churner-type of a beater and later moved onto
a manual beater. I prefer a hand-held electric mixer). Add the lemon juice and stir well.
Garnish with the cilantro.
------------------
Spinach Soup and Gravy
Recipe By :

-------- ------------ --------------------------------
1 bunch spinach
1/2 teaspoon jeera
2 green chiles
salt and pepper
Wash spinach well. Chop into big pieces. Steam for 2 minutes.
Puree with other ingredients finely. Make to soup/gravy consistency. Add salt/pepper to
taste. Garnish with moong sprouts or sprouted steamed wheat or grated steamed raw
bananas. This looks like Cheese!
------------------
Spinach Stew (Palakoora Pulusu)


-------- ------------ --------------------------------
1 bunch spinach leaves
-- lemon)
2 ripe tomatoes
2 small onions
1 tablespoon sugar
1/2 tablespoon chile powder
1 teaspoon peeled black gram dal
1 tablespoon oil
1 pinch asafetida
salt -- to taste
1. Clean spinach leaves. Chop into small pieces and boil.
2. Add water to tamarind and squeeze out a small bowl of tamarind juice.
3. Chop onions and tomatoes into medium sized pieces.
4. Put spinach leaves, tamarind juice, onions and tomatoes into a frying pan, add half a
glass of water and cook. Add chile powder, sugar and salt. Cook until thick.
5. Pour oil in the frying pan. Fry black gram dal, cumin seeds, mustard seeds and asafetida.
Add this seasoning to the stew.
------------------
Spinach Tura
Recipe By :

-------- ------------ --------------------------------
3 cups tightly packed finely sliced spinach -- (i use frozen,
-- thawed)
2 cloves garlic -- chopped, up to 3
2 shallots -- chopped (i use
-- ordinary onions),
-- up to 3
2 green chiles -- chopped (i've used
-- various kinds of
-- hot stuff)
1/2 inch fresh ginger -- grated
1/2 teaspoon salt
1 teaspoon turmeric
Steam or thaw spinach and saute lightly.
Blend remaining ingredients to a fine paste adding a little water and add this paste to the
spinach. Heat through and serve. To round out into a main dish I plunk a poached egg on
top.
Source: Estela
------------------
Spinach With Ginger, Fennel, And Black Cumin

*Indian

-------- ------------ --------------------------------
2 medium onions *
1 piece fresh ginger -- (1 inch),
-- peeled and cut into
-- thin strips
3 pounds fresh spinach -- washed and trimmed
1 fresh long hot green chile or -- cut
Into Rings
1/3 jalapeno
1 teaspoon salt or -- to taste
* Peel, cut in half lengthwise and cut crosswise into thin half-rings.
1. Heat the oil and butter in a large sauté pan set over medium-high heat. When hot, add
the fennel and black cumin seeds. Stir, and add the onions and ginger. Stir-fry until the
onions turn a rich brown color, 5 to 7 minutes.
2. Add the spinach. Cover pan, and cook until spinach has wilted completely, stirring
occasionally, about 7 minutes. When the spinach has wilted, reduce the heat to medium.
Add the chile, salt, and cayenne pepper, and stir. Cover pan, and cook for 25 minutes more.
3. Uncover skillet, and stir. Cook until there is hardly any liquid left in the bottom of the pan,
about 5 minutes more. Serve.
Serves 4 to 6
Adapted from "Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing Indian Spices and
Aromatic Seeds" by Madhur Jaffrey.
------------------
Spinach With Moong Dal

*Indian

-------- ------------ --------------------------------
2 cups moong dal
1 pound frozen chopped spinach -- defrosted
3 fresh green chiles -
(stemmed and sliced lengthwise)
1 tablespoon sugar
salt -- to taste
2 whole -- dried red chile
-- peppers
Rinse dal thoroughly in a strainer under running water. Put in a large saucepan with 5 cups
water and bring to a boil. Add spinach and green chiles and simmer 10 minutes. Add
tamarind, turmeric, sugar and salt. Cook 15-20 minutes more. Heat oil in a small saucepan
or skillet. When hot, lower the heat and add mustard seeds, fenugreek and dry chiles.
Cook, stirring, until mustard seeds crackle. Stir in asafetida. Add to spinach mixture and
check for salt. Serve warm.
------------------
Spinach With Potato Chutney (Saag Aloo)


-------- ------------ --------------------------------
1 pound waxy potatoes
1 pound spinach
1 large onion
1 clove garlic
1 teaspoon paprika
2 cardamom
1 teaspoon salt
Wash the spinach well and then put into a large saucepan. Just cover with water and bring
to the boil. Meanwhile, peel and cut the potatoes into 1-inch cubes and add to the saucepan.
Simmer the spinach and potatoes for about 10-15 minutes until the potatoes begin to soften.
Now drain the saucepand of water and place the spinache and potato mixture to one side.
Peel and thinly slice the onion and garlic. Heat the ghee or cooking oil in another saucepan
and add the onion and garlic and cook for 2 minutes. Then add the spices but not the salt.
Stir for a further minute and add the potato and spinach mixture. Combine this gently with
the spice mixture, making sure not to crush the potatoes. Add the salt, adding slightly more
or less according to taste. Allow to simmer very slowly for a further 10 minutes. The idea is
that all the spice mixture should be easily absorbed into the vegetables.
This dish should be very dry and it should not be necessary to add any extra water as the
spinach holds quite a lot of water itself.
------------------
Split Pea and Coconut Curry Sauce
Recipe By :
Categories : Sauces South Indian
Curry *Indian

-------- ------------ --------------------------------
1 teaspoon raw white rice
1 tablespoon yellow split peas
1/4 cup water
2 fresh hot green chiles -- (2 to 3)
-- stemmed and seeded
1 one-inch piece fresh ginger -- peeled
10 fresh curry or bay leaves -- or:
1 tablespoon crushed dried curry or bay leaves
2 cups coconut milk
1/2 teaspoon salt
Combine rice and split peas in a bowl and rinse in several changes of water. Add 1/4 cup
water and soak for 1 hour. (Do not drain the water.) Add chiles and ginger and blend until
finely pureed, Set aside.
Heat oil in a heavy 2-quart saucepan over medium-high heat. Add mustard, cumin, turmeric
and curry leaves. When seeds pop, stir in split pea-ginger puree. Stir-fry for about 4
minutes. Add coconut milk and salt. Stir with the back of a spoon until there are no lumps.
Bring to a boil, reduce heat and simmer, uncovered, for 10 minutes. Remove from heat and
stir in lemon juice.
------------------
Split Peas And Potatoes

-------- ------------ --------------------------------
4 large potatoes -- boiled
2 large onions -- chopped
4 green chiles -- (to 5), slit in
1 long strips
1 inch ginger -- finely chopped
salt -- to taste
hing -- to taste
mustard seeds -- to taste
An accompaniment to Dosai, Chapati, etc.

Heat oil, fry channa dal until golden brown. Add dash of hing and crackle mustard. Sauté
onions and green chiles until golden brown. Throw in a few (ca 4) cups of water, add ginger
and salt. Let cook for a while. Mash potatoes and dump into above.
------------------
Spring Dosa
Recipe By :

-------- ------------ --------------------------------
5 large onions
5 capsicum
250 gram cabbage
oil or ghee
a little chaat masala powder
8 tablespoons Mysore chutney
50 grams white butter
CHOP the onions, capsicum and cabbage into long pieces. Grease the tawa or dosa plate
and heat it to 300F. Pour about 75 ml dosa batter on the dosa plate. Mix Mysore chutney
and white butter and apply it on the dosa while it is still on the tawa. Spread the chopped
vegetables on top. Sprinkle chaat masala powder over the vegetables. Cook until golden
brown in color. Roll the dosa over into a cylindrical shape and cut into small
pieces. Similarly prepare three more dosas.
Serve with sambar and green chutney.
------------------
Spring Kichadi
Recipe By :

-------- ------------ --------------------------------
1/2 cup brown or white basmati rice
1/4 cup mung dal or yellow split peas
2 tablespoons ghee
1 tablespoon black or brown mustard seeds
1/4 teaspoon whole fennel seeds
1 bay leaf
1 bunch green onions or scallions -- (trimmed &
thinly sliced with white & green parts
separated)
1 tablespoon grated gingerroot
1 celery stalk -- sliced 1/2" thick
1 tablespoon sea salt
6 cups cool water
2 cups carrots -- sliced 1/4" thick
2 teaspoons fresh sage -- finely chopped
1/4 cup roasted sunflower seeds -- optional
cayenne pepper -- to taste
Rinse rice and peas in cool water; drain. In a medium saucepan, heat ghee; then saute
cumin, mustard and fennel seeds until mustard seeds begin to pop. Add drained rice and
peas, bay leaf and turmeric; stir well and continue to cook another 2 to 3 minutes. Add
white parts of onion, ginger, celery, salt and water to pan. Bring mixture to a boil, then
reduce heat and simmer, covered, for 30 minutes. Add carrots, cauliflower and sage. Bring
back to a simmer, adding additional water if necessary to keep ingredients completely
covered in liquid. Continue cooking 30 or 40 more minutes. Add remaining green onions.
Stir to combine, then simmer an additional 5 minutes. Serve garnished with roasted
sunflower seeds and chopped cilantro.
------------------
Sri Lankan Curry Powder
Recipe By :
*Indian

-------- ------------ --------------------------------
2 cups dried red chiles
2 1/2 cm cinnamon
ROAST all the ingredients, except turmeric powder. When cool, add turmeric powder and
grind to a fine powder. Store in an airtight jar or bottle.
------------------
Sri Lankan Curry Powder - Norman
Recipe By : Jill Norman "The Complete Book of Spices"


-------- ------------ --------------------------------
15 grams cumin seeds -- (1/2 oz)
1 small piec cinnamon
6 green cardamoms
6 cloves
1 teaspoon cayenne
In Sri Lanka, spices are roasted to a deep brown before grinding: this gives much Sri Lankan
food a "darker" taste than Indian dishes.
Dry roast the whole spices in a heavy frying pan over a medium heat until they turn dark
brown, stirring frequently to prevent burning. Leave to cool, then combine with the curry
leaves and cayenne and grind to a powder. Stored in an airtight container, the blend will
keep for 3-4 months.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-
83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices -
whole, mixed, ground.
------------------
Stir-Fried Mushrooms
Recipe By :
*Indian

-------- ------------ --------------------------------
3 tablespoons oil
2 onions -- sliced
4 ounces peas
2 green chiles
1 teaspoon salt
1 pound mushrooms -- thickly sliced
Heat oil in a deep frying pan and sauté the onions and fennel seeds for 3 minutes. Add
peas, garlic, turmeric, chiles, chile powder and salt. Stir-fry for 3 minutes over a medium
heat.
Add cilantro and mushrooms and sauté for a further 5 minutes, stirring gently, until the
onions are cooked through. Transfer to a serving dish and serve with hot puri or babay
papadums.
VARIATION: Substitute 1 lb baby sweet corn and 4 oz snow peas for mushrooms and peas.
Add the sweet corn with the cilantro and the snow peas about 1 minute before serving.
Source: Shehzad Husain, "Vegetarian Indian Cooking"
------------------
String Beans and Coconut Koora
Recipe By : Sue Sista of "Sue's Indian Cuisine"

Rice Vegetarian
*Indian

-------- ------------ --------------------------------
1 pound green beans -- trimmed
salt to taste
3 whole red chile peppers -- crushed
1/2 tablespoon curry leaves -- (optional)
2 tablespoons coconut -- shredded,
-- unsweetened
Cut beans, crosswise, into 1/4 inch pieces. Boil with salt and turmeric until tender, about 10
minutes. Drain and set aside. Heat oil in a small saucepan or skillet. When oil is hot, lower
heat and add chana dal, urad dal, mustard seeds, cumin, chile peppers and, if using, curry
leaves. Stir, cooking until dal turns golden and mustard seeds pop. Remove from heat, add
coconut, stir for a minute and mix into green beans. Serve warm.
------------------
String Beans And Zucchini Curry
Recipe By :
Curry *Indian

-------- ------------ --------------------------------
1/2 pound fresh string beans
1/2 pound fresh zucchini
1 large onion
1 tablespoon ghee
1 teaspoon cumin
1/4 teaspoon dark mustard seeds
salt -- to taste
Wash the string beans in water. Snap the stems off. Break beans into 2 inch long pieces.
With a vegetable brush, clean the zucchini thoroughly under some running cold water. Cut
and throw away both ends of each zucchini, and cut into small rounds.
Peel and cut onion into small pieces.
Over a medium heat sauté the onion in butter or margarine. When the onion is soft, add
mustard seeds. When seeds start jumping, add turmeric, cumin, and coriander powders.
Sauté onion again until it is fully covered with spices.
Add string beans first. Mix and cover them for 4 minutes.
Then add zucchini next. Stir the pan. Add chile powder, garlic powder, and salt. Cook for 8
to 10 minutes.
Serve hot or warm as a side dish.

------------------
String Beans Curry (Dry) - Lathande Upkari


-------- ------------ --------------------------------
1/4 kilogram string beans -- (chauli)
2 tablespoons scraped coconut -- optional
salt -- to taste
Clean and cut the chauli into 1/2" pieces. Heat oil and add the mustard seeds. When they
splutter, add the curry leaves, then add green chiles and onion. Cook it until the onion is
transparent. Add the chauli, scraped coconut, salt and enough water and cook until all the
water dries up.
Note: Upkari can also be prepared with the following: French Beans, Cabbage, Green Peas,
and Potatoes.
------------------
Stuffed Bell Peppers (Bharva Hari Mirch)
Recipe By : Lite and Luscious Cuisine of India by Madhu Gadia, M.S.,

*Indian

-------- ------------ --------------------------------
2 small green bell peppers
2 cups shredded cabbage
1/4 cup carrots -- grated
1/2 teaspoon salt
1/8 teaspoon cayenne pepper -- optional
acing up. Reduce heat, cover with a lid and simmer for 10-12 minutes until the bell peppers
become tender. The bottom of the bell peppers will be slightly black. Transfer the bell
peppers to a serving tray.
------------------
Stuffed Brinjal Andhra Curry (Gutthi Vankai Koora)


-------- ------------ --------------------------------
300 gram slender brinjal -- (eggplant)
***FOR MASALA***
4 tablespoons Bengal gram dal
6 red chiles
***FOR CURRY***
8 tablespoons oil
salt -- to taste
1. Fry masala, cool and grind.
2. Slit brinjal into four sections lengthways without cutting off the crown. Fill masala inside.
Tie with thin twine to keep masala intact.
3. Sprinkle salt and fry on low heat, turning the brinjals carefully. Remove from fire when
cooked, and also remove the twine.
------------------
Stuffed Capsicum
Recipe By : Supriya

-------- ------------ --------------------------------
6 small capsicums *
1 onion -- cut finely
4 large tbsp grated coconut
6 cashew nuts
6 groundnuts
1 teaspoon jeera -- (cumin seeds)
3 teaspoons til -- (sesame seeds)
Supriya's family are from Secunderabad in the state of Andhra Pradesh. This is one of
Supriya's mother's recipes who says it is a typical dish made in most Indian homes.
* (you don't find small capsicums very often, so you'll have to choose them carefully)
1. Wash capsicum. With small knife scoop out the centre portion of capsicum with stem. So
that you have a small opening to fill.
2. Grind coconut, cashew nuts, groundnuts, jeera, til into a thick paste. It must not be too
watery.
3. Now heat oil, golden brown finely cut onion add the masala and cook for 7-8 minutes.
4. Leave the masala to cool.
5. After masala is cool, fill capsicums with it completely.
6. In a hollow pan, add little oil and place the capsicums to cook.
7. Cover with a lid. As each side browns, place the capsicum accordingly so that the
uncooked portion browns.
8. It's very delicious and can be eaten with chapathi.
------------------
Stuffed Kulcha
Recipe By :

-------- ------------ --------------------------------
***for the dough***
1 cup milk
1 teaspoon sugar
2 teaspoons yeast*
250 gram flour
25 grams butter or margarine -- softened
a little oil for frying
Heat milk till warm. Remove from fire and dissolve sugar in milk. Sprinkle yeast on top of
milk and keep aside for 10-15 minutes till it froths.
Sift flour and salt together. Add butter and mix. Make a well in the centre of the flour mixture
and pour in the milk. Mix with hand or a wooden spoon till smooth. Grease a large bowl and
put in the dough. Brush top with oil, cover with a damp cloth and leave to rise for 1 hour or
till doubled.
Remove dough from bowl and knead with the help of some flour. Divide into 6 or 8 pieces
and roll into balls. Roll out on a floured board into roughs, almost 1/4 inch thick. If using the
stuffing given below put some stuffing in the centre, seal edges over stuffing and roll out
again carefully. Let kulchas rise for about 15 minutes. Heat a tava or a non-stick pan.
Carefully place kulcha on it and cook on medium leat. Turn before it browns. When the
other side begins to cook, add some oil and fry till golden. Make the other kulchas the same
way, Serve hot with channa or with any vegetable or your choice.
*Note: You may substitute 2 tsp. yeast with 1 1/4 tsp. yeast and 1 egg, beaten. Reduce
milk to 3/4 cup. Follow recipe, adding egg to flour before pouring in milk.
------------------
Stuffed Ladyfinger Curry (Bendaki Gutthi Koora)
Recipe By : Delicious Recipes from Andhra by Karuna


-------- ------------ --------------------------------
300 gram ladyfingers -- (okra)
salt -- to taste
6 tablespoons oil
1. Make one inch slits lengthways in the center of the ladyfingers.
2. Grind together the cumin seeds, chile powder and salt, after adding a few drops of water.
3. Stuff the ladyfingers with this mixture, and fry on low heat until cooked.
------------------
Stuffed Okra


-------- ------------ --------------------------------
1 1/2 pounds fresh okra -- washed and dried
2 tablespoons whole coriander seeds -- coarsely crushed
1 tablespoon whole cumin seeds -- coarsely crushed
1 tablespoon ground almonds
5 tablespoons ghee
1/2 teaspoon salt
Slice the stems off the okra & the very tip at the other end. Slit each pod lengthwise, leaving
1/4-inch unslit at both ends. Be careful not to cut the pods completely in half. Combine the
crushed coriander, cumin & fennel seeds with the balck pepper, garam masala, cayenne,
asafetida, almonds, lemon juice & 2 tb of ghee. Blend well, using your fingers if necessary till
you have a dry oatmeal type texture.
Using a butter knife, put about a 1/4 ts of the stuffing into each okra pod, then press the
edges closed & set aside covered till you are ready to cook.
Place the rest of the ghee in a large skillet & heat till hot. Add the stuffed okra pods & spread
out in one layer. Keeping the heat moderate, cook for 5 minutes, covered. Gently turn the
okra to ensure even cooking. Continue this for 20 to 25 minutes or until the okra is
completely cooked.
Place the okra on paper towels & toss with salt. Serve piping hot.
------------------
Stuffed Okra With Fragrant Spices (Bhindi Bharva) (India)

Recipe By : Classic Indian Cooking, Julie Sahni

-------- ------------ --------------------------------
1 1/2 pounds fresh okra -- preferably
-- even-sized
--pods 3-4 inches long
1 tablespoon fennel seeds -- , crushed
1 1/2 tablespoons ground cumin
3/8 teaspoon red or black pepper
1 1/8 teaspoons mango powder or
3 tablespoons light vegetable oil -- (to 4 tbsp)
1 7/8 teaspoons kosher salt
YIELD: Serves 6-8 MAKE AHEAD: The okra can be stuffed and set aside for several hours
until you are ready to cook. (Steps 1-3) Stuffed okra can also be made several hours ahead
and reheated just before serving. In such a case, do not add salt and lemon juice until you
reheat and are ready to serve the dish.
PREPARATION:
1. Wash okra, and wipe dry. Cut off the head from the okra. Working with one pod at a
time, make a slit along the length of each with a small pointed knife, such as a paring knife.
Leave about 1/4 inch unslit at either end. Slit all the okra pods this way, and set aside.
2. Mix fennel, cumin, coriander, red or black pepper, and mango powder (if you are using
lemon juice, do not add it yet) in a small bowl.
3. Hold one okra pod in your left hand (if you are right-handed) so that the slit is facing up.
Insert your left thumb into the slit to open it slightly. With your right hand, take about 1/4-1/2
teaspoon of the spice mixture with a small spoon (such as a 1/4-teaspoon measuring spoon)
or a butter spreader, and insert it evenly into the slit. Press the okra by closing your palm to
cover the slit; this will made the spices adhere to the inside of the pod, thus preventing their
falling out. Continue with the rest of the slit okra pods the same way, until all are stuffed and
all the spice mixture is used up.
4. When you are ready to cook, heat the oil over high heat in a large frying pan 10 inches or
more in diameter. When the oil is very hot, add the okra, preferably in one layer. Let it sizzle
undisturbed for 1 minute. Reduce heat to medium. Then carefully turn the okra with a flat
spatula, making sure the slits do not open. Fry for 5 minutes, turning now and then to
prevent burning.
5. Reduce heat to low, cover the pan, and cook for 10 minutes. Uncover, and continue
cooking until all the moisture evaporates and the okra is fried brown (about 15 minutes),
stirring frequently and regulating heat from low to medium-low.
6. Turn off heat, and sprinkle with salt. If you are using lemon juice in place of mango
powder, stir in in now.
SERVE immediately.
------------------
Stuffed Paratha
Recipe By :

-------- ------------ --------------------------------
***for the dough***
1/2 kilogram flour
water
salt to taste
oil or ghee
Sift flour with salt. Mix in enough water to make a smooth dough. Knead for five minutes.
Divide into 20 pieces. Roll out fairly thick with the help of a little flour. Divide stuffing equally
for 10 parathas and put in the centre of 10 rounds of dough. Cover with the other 10 round
of dough. Seal edges. Dust with a little more flour and carefully roll out as thin as possible.
Heat a tava. Place paratha on tava. Cook till beginning to brown, then turn over. Cook for a
minute, then pour in a little oil. Fry till golden brown. Turn over, adding a little more oil if
necessary and fry till browned. Remove. Make the other parathas in the same way.
------------------
Stuffed Parathas
Recipe By :
*Indian

-------- ------------ --------------------------------
text only
Make dough for regular chappati's.
Fillings:
Potato - Boil potatoes, mash, add salt and chili to taste. Add Garam Masala and mango
powder.
Radish - Grate one large Diakon Radish, add salt and leave for 1/2 hour. Squeeze out all the
water, add grated ginger, chili, and pomegranate seeds.
Cauliflower - Grate cauliflower, add salt, pepper, garlic, and Garam Masala.
Roll out 2 small chappati's. Place filling on one, cover with the second, seal edges and cook
as for parathas.
------------------
Stuffed Roti With Curried Chick Pea Filling
Recipe By : Jay Solomon of Vegetarian Times

Categories : Curry Breads
*Indian

-------- ------------ --------------------------------
***FOR THE ROTI DOUGH***
1 teaspoon salt
1/4 cup oil
1 cup water -- approximate
1 small red onion -- diced
1 jalapeno pepper -- seeded and minced
1 teaspoon ground coriander -- or cumin
1/4 teaspoon salt
4 cups white potatoes -- diced, or
sweet potatoes -- or
winter squash
1 1/4 cups water
2 cups cooked chickpeas -- drained
1 tablespoon butter
To make the dough:

Combine the dry ingredients in a mixing bowl. Gradually add the oil and water to the bowl,
mixing and kneading the dough as you go. The dough should not be so wet that it sticks to
your fingers, but should hold together when pressed into a ball. Form a ball and set the
dough aside for about 15 minutes.
To make the filling:
Heat the oil in a skillet and add the onion, garlic, and jalapeno. Sauté for 4 to 5 minutes over
medium heat. Add the seasonings and cook 1 minute more. Add the potato and water and
cook for about 15 minutes, until the potatoes are tender. Add the chickpeas (garbanzos) and
cook for another 5 to 10 minutes, until the filling is chunky and thick. Set the filling aside.
Divide the dough into 4 to 6 equal-sized balls. Flatten each ball and roll out into thin 8-inch
squares. Fill the middle of each square with about 1/2 cup of the filling. Wrap the dough
around the mixture, burrito style, and seal the filling inside .
To cook the roti:

Heat the butter in a skillet over high seat until it sizzles. Reduce the heat to medium and,
using a large spatula, place a filled roti in the pan. Cook for 3 to 4 minutes, until the crust is
golden brown. Turn with a wide spatula and continue cooking. Repeat the process with the
remaining roti. Serve the roti with your favorite hot sauce.
Yield: 4 large servings
Years ago, immigrant Indians brought the tradition to Trinidad, and it spread to all of the
other islands. I devoured my first roti on Saint Lucia, and I was quickly converted to a roti
enthusiast. Potatoes, chickpeas, and pumpkin are some of my favorite fillings. Ideally, the
dough should be rolled out very thin, like a samosa wrapping or a tortilla.
Source: Lean Bean Cuisine (1995) Jay Solomon ISBN 1-55958-438-6
------------------
Stuffed Tikki
Recipe By :

-------- ------------ --------------------------------
1/2 kilogram potatoes
***for stuffing***
1 small katori chana dal
3 slices fresh white bread
2 tablespoons amchur powder
a little chopped coriander
1/2 handful white kishmish
salt to taste
oil for frying
Boil, peel potatoes and grate them while still hot. Dry grind the bread slices to make bread
crumbs. Add half of the crumbs and salt to taste to potatoes. Mix well and keep aside. Boil
chana dal with chillies and ginger. Add salt to taste and ensure that the dal is dry. Heat 1
tbsp oil in a kadai and fry chana dal, kishmish, amchur. Adjust salt to taste and fry a little
more till every thing is mixed well. Make 12 small balls of the potato mixture and place 1/2
tbsp of the stuffing in each. Shape well and roll in breadcrumbs. Either deep fry or shallow
fry on the tawa. Semi fried tikkis will keep (in tins) in the refrigerator for 3-4 days. They
freeze well also.
------------------
Sub-Jee
Recipe By :
*Indian

-------- ------------ --------------------------------
1/4 pound fresh mushrooms -- sliced
1 sm head cauliflower -- cut into
4 medium red or white potatoes
1 cup chopped yellow onion
1 cup sliced celery
1 finely minced jalapeno -- pepper (see note)
1 tablespoon finely minced fresh cilantro
1/2 teaspoon salt -- up to 1
1/4 teaspoon coriander, ground up to 1/2
1 dash ground cinnamon
6 flour tortillas -- up to 8
2 cups shredded Monterey Jack cheese, optional
3 tomatoes -- diced
1 cup sour cream
Don't take the list of ingredients and amounts too seriously, although the potatoes and
cauliflower are essential. But the main idea with Sub-Jee is to use what vegetables you have
or truly love. And play with the seasonings a bit to strike a balance between fire and flavor.
In a large heavy pot, heat the oil over medium-high heat. Add mushrooms and sauté until
they release their juices and begin to brown. Stir in cauliflower, potatoes, onion, celery,
jalapeno, cilantro, cumin, curry, garlic, salt, coriander, cayenne, cinnamon and broth.
Cover the pot and braise the mixture over medium heat for about 20 to 30 minutes, or until
the vegetables are very tender.
To serve, heat the flour tortillas one at a time in a dry skillet until they are soft and pliable,
turning once. Sprinkle with a little of the grated cheese and keep the tortilla in the pan until
the cheese begins to melt. Have each diner spoon some of the vegetable mixture down the
center of a tortilla, then top with diced fresh tomatoes and a dollop of sour cream. To eat, roll
the tortilla around the filling, burrito fashion. Wonderful! Note: When preparing fresh chiles,
wear rubber gloves for protection against oils that later can cause burning sensation on skin.
Jan Roberts-Dominguez writing in the Oregonian's FOODday, 1/12/93.
------------------
Subz Bhaja (Vegetable Fritters)
Recipe By :

-------- ------------ --------------------------------
2 medium potatoes
2 medium brinjals
1 raw banana thinly peeled
1 zucchini
1 slice pumpkin -- skinned and
-- deseeded
1 cup -- ¥
1 gram flour
1 cup rice flour
1/2 tablespoon hot oil
salt to taste
3 pinches baking soda -- up to 4
oil to deep fry
1. Wash, wipe and slice vegetables (including skins) into thick diagonal slices.
2. Make a batter of all the other ingredients, using water as required.
3. The batter should be able to coat the back of a spoon smooth and thick.
4. Heat oil for frying. Dip some veggies in batter at a time.
5. Coat with batter and let them in hot oil one by one.
6. Fry fritters (veggies) till light golden and crisp.

7. Drain and serve hot with chutney and sauce.
8. Repeat for remaining vegetables.
9. Serve an assortment each time.
Note: Any one or one or more vegetables in combination can also be used. Choice is left to
you.
------------------
Subzee Punj Rattanee
Recipe By :
*Indian

-------- ------------ --------------------------------
16 baby corn
4 artichoke hearts -- quartered
2 palm hearts -- cut into roundels
32 mushrooms
1 large red bell pepper -- cut into 1 cm.
-- strips
1 large yellow bell pepper
8 flakes -- (16 g.) garlic,
-- chopped fine
2 tomatoes -- sliced
1 teaspoon coarse black pepper powder
salt to taste
TRIM the mushroom stalks, wash well. Mushrooms will be tastier if blanched. Put one liter
water in a pan, add 120 ml. vinegar, eight cloves, five cm. cinnamon, two bay leaves and
two tbs. salt and bring to a boil. Add the mushrooms and bring to a boil again. Lower the
heat and simmer for ten minutes. Drain and leave in a sieve until completely drained. This
method leaves the mushrooms firm and, when completely devoid of moisture, they can be
stored in a glass jar for a few days.
Heat mustard oil to smoking point, remove and cool. Reheat the oil, add onions and sauté
until translucent and glossy. Add garlic and sauté until the onions are light golden. Add baby
corn, artichokes, palm hearts, mushrooms and bell peppers. Increase the heat and stir-fry
for five minutes or until the baby corn, artichokes and palm hearts are al dente. Add tomato
puree and stir-fry for two minutes or until the vegetables are well coated with the puree.
Sprinkle coriander powder, pepper powder and salt. Stir well. Add tomatoes and coriander
leaves. Sauté for two minutes. Remove and adjust the seasoning.
Serve garnished with ginger juliennes and serve either as an entree with phulka, chapati or
tandoori roti or as an accompaniment.
------------------
NOTES : (Our contribution to Indian cooking. We overcame some resistance.

The traditionalists turned their noses at the 'alien' elements ---
baby corn, artichokes and palm hearts --- introduced for the first
time. That was until they ate the stuff.)
Sucha's Dal
Recipe By :
*Indian

-------- ------------ --------------------------------
2 cups masoor dal
water
1 teaspoon salt
1/3 cup oil
1 1/2 onions -- chopped
1 head garlic -- chopped
1 piece ginger root -- (1 inch), chopped
2 jalapeno chiles -- chopped
1 bunch cilantro -- chopped
You can substitute supermarket lentils for the masoor dal in this recipe, but if you've ever had
masoor dal, you'll know regular lentils are a poor substitute. Serve this dish with rice and a
green salad. Chapati or whole-wheat flour tortillas can be served to help scoop up the dal.
Rinse dal thoroughly, until water is clear. In pot bring 1 quart water to boil. Add dal. Cook
half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric
and salt. As dal cooks, uncovered, water will evaporate and mixture will thicken. Add more
water to keep dal loose, like texture of thick cream. When dal is soft, turn off heat. Heat oil
in wok. When oil is very hot, add onions and cook until tender and translucent but not
browned. Add garlic, ginger and chiles. Continue to fry until onions are deep-yellow. Add
remaining 1 teaspoon each garam masala and turmeric. Do not allow spices to burn. Keep
stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens.
Pour in pot of dal and simmer to blend flavors. Taste and add more salt if needed.
------------------
NOTES : Sucha Pannu Singh is another native of Punjab, who now lives in Portland, OR.
Suji Halva (Semolina Halva)
Recipe By :

-------- ------------ --------------------------------
1/2 cup suji -- (semolina)
1/2 cup sugar
1/2 cup ghee
1 1/2 cups water
1 ounce sliced almonds
1 ounce raisins
8 green cardamoms
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.
------------------
Suki Bhaji Nu Shak (Dry Potato Vegetable)
Recipe By :
-------- ------------ --------------------------------
5 large potatoes
salt -- to taste
2 teaspoons dhanna jeera -- (coriander-cumin
-- powder)
2 teaspoons sugar
4 tablespoons oil
1/4 cup fresh chopped coriander
Wash and peel the potatoes (or you can leave the skin on if it is really nice) Cut the potatoes
as if you were making chips but half the size. Wash again if required. Heat a large wok or
non stick pan and add the oil. Once oil is hot add the cumin seeds and wait till they pop.
Now take of the heat and throw in the potatoes. Place back on the heat and stir, add the
salt, tumeric powder and cover the pan. Let the potatoes cook until tender stir every now
and again scrape the bits of the bottom as you go along as they taste really nice and crispy!
Once the potatoes are tender remove the lid and add the dhanna jeeru. chilli powder and the
sugar. Turn up the heat slightly so the potatoes start sticking to the bottom and become a
little crispy. Once done the potatoes should be crispy on the outside and tender on the
inside. Garnish with the chopped coriander and serve with chappattis or even fresh bread
slices!
Serves 2-3
------------------
Sultana-E-Samundar
Recipe By :

-------- ------------ --------------------------------
1 kilogram salmon or sole fish or surmai -- cleaned and deboned
***THE MARINADE***
6 tablespoons red wine vinegar
150 gram yogurt cheese -- (hung yogurt)
3 grams fennel seeds
1/2 teaspoon ajwain
1 star anise
3/4 teaspoon kashmiri deghi mirch
1 teaspoon honey
salt to taste
***THE GRAVY***
175 milliliter yogurt
1/2 teaspoon yellow chile powder
salt to taste
1 liter fish stock
4 teaspoons cream
1/2 gram kasoori methi
PAT dry the fish and cut into seven cm cubes.
Whisk yogurt cheese in a bowl, add the remaining marinade ingredients and mix well.
Evenly rub the fish cubes with this marinade and reserve for 30 minutes.
Skewer the fish cubes slightly apart, keep a tray underneath to collect the drippings.
Roast in a moderately hot tandoor or on a charcoal grill for about four minutes or in a pre-
heated oven for six minutes. Remove and hang the skewers to allow the excess moisture to
drip off. Baste with a little butter and roast again for three minutes.
Whisk yogurt in a bowl, add turmeric powder and yellow chile powder,
whisk until incorporated.
Heat mustard oil to a smoking point in a pan, remove the pan from heat and sprinkle a little
water carefully to bring the temperature down (alternatively, remove and cool the oil).
Reheat the oil, add fenugreek seeds and mustard seeds, stir over medium heat until they
begin to crackle, add onions and sauté until translucent and glossy, add garlic paste and
ginger paste. Stir-fry for a minute. Remove the pan from heat, stir-in the yogurt mixture and
salt, return the pan to heat. Stir-fry until specs of fat begin to appear on the surface. Add the
fish stock and bring to a boil. Lower the heat and simmer until reduced to half the quantity.
Remove and pass the gravy through a fine mesh soup strainer into a separate pan. Return
the gravy to heat, gently add the partially grilled fish and simmer for three minutes. Add
lemon juice and stir well. Remove from heat and carefully stir-in cream and adjust the
seasoning. Crush kasoori methi between the palms and sprinkle along with pepper. Stir
carefully.
To serve: Remove to a serving bowl, garnish with coriander leaves and serve with steamed
rice.
------------------
NOTES : Grilled fish in a mild curd based curry

Sundal
Recipe By :
*Indian

-------- ------------ --------------------------------
1 cup chickpeas brown soaked overnight
4 green chiles sliced fine
1/2 cup fresh coconut scraped
3 pinches asafetida
salt to taste
1 tablespoon oil
Pressure cook peas till tender (5-6 whistles). Drain and keep aside. Heat oil, add seeds
allow to splutter. Add chiles, curry leaves and stir. Add peas, coconut and other ingredients,
except coriander. Stir cook till the Karnataka region
------------------
Suneeta's Sindhi Chicken
Recipe By :
Curry *Indian

-------- ------------ --------------------------------
3 tablespoons oil
1 cinnamon stick
4 cloves -- whole
1 bay leaf
1 1/2 cups onion -- finely chopped
1 1/2 inches ginger, fresh, minced
1 1/2 cups tomato -- finely chopped
1 1/2 teaspoons coriander -- ground
1/2 teaspoon Indian chile powder
salt -- to taste
1 cup yogurt
8 chicken thigh -- skinned
2 tablespoons cilantro -- fresh, chopped
Heat oil in a 3-quart saucepan on medium high heat. Sauté‚ cinnamon, cloves and bay leaf 1
minute. Add onion and sauté‚ until dark brown (about 20-25 minutes), stirring frequently to
prevent burning. Add garlic and ginger; cook 2 minutes. Add tomatoes and cook until soft,
about 8 minutes. Mash with back of spoon. Add coriander, cumin, chile powder, turmeric
and salt. Cook 2 to 3 minutes. Add yogurt; mix well. Add chicken. Cover and cook on
medium heat until chicken is tender. Garnish with fresh cilantro.
------------------
Sup Ikan Masin
Recipe By :

-------- ------------ --------------------------------
1 1/2 liters fish stock
400 gram fish fillet
2 galangal or ginger slices
1/3 cup lime juice
3 stalks lemon grass -- sliced
2 dry red chiles
2 lemon leaves -- shredded
salt to taste
BRING the fish stock to a boil. Add other ingredients, except mint leaves. Bring to a boil
again. When the fish is done, transfer to serving bowls and garnish with mint leaves.
------------------
NOTES : Seafood soup garnished with mint leaves

Sweet And Sour Cabbage (Khat Meeti Gobi)


-------- ------------ --------------------------------
1/2 large cabbage head
2 ounces tamarind
1/4 pint boiling water
2 teaspoons salt
2 tablespoons honey
Soak the tamarind in the boling water for 30 minutes. (Or you can just mix tamarind
concentrate with the boiling water until it forms a paste) Meanwhile, cut away any bruised
outer skin of the cabbage and cut the cabbage into very small strips. This may be done
using a large coleslaw grater. Put the cabbage to one side.
Heat the ghee or cooking oil in a large saucepan and add the coriander, garam masala and
black pepper. Stir in well and add the cabbage. Turn the cabbage so that the spice mixture
is nicely distributed. Next, strain the tamarind water into the saucepan, add the vinegar and
bring to a boil. Add the salt and the honey and stir well to ensure it is well coated. Cover the
saucepan with a tight-fitting lid and simmer gently for about 10-15 minutes.
This dish is best when the cabbage is not fully cooked but still slightly crunchy. If you feel a
little more water is needed then do not hesitate to add some, but remember that when
properly cooked this dish should not be awash with water!
------------------
Sweet Garam Masala
Recipe By : Copyright (c) 1994 by Sheila Lukins

*Indian

-------- ------------ --------------------------------
Combine all the ingredients in a small bowl. Transfer to an airtight jar and store in a cool dry
place.
Makes 2 tablespoons
------------------
NOTES : This mixture uses the warm aromatic spices so prevalent in both India and North
Africa. Stirred into the Mango-Tomato "Raita"-it exudes a magical flavor. This recipe can
easily be doubled or tripled.
Sweet Indian Lemon Pickles
Recipe By :
Categories : Condiments *Indian

-------- ------------ --------------------------------
9 lemons
4 tablespoons coarse or kosher salt
1 1/2 tablespoons cumin seeds -- toasted, ground
1 tablespoon coarsely ground black pepper
3 cups sugar
2 tablespoons seedless raisins
8 dried -- hot red peppers
This is remarkably similar to the Moroccan Salted Lemon recipe that I'm looking for, except
that it uses sugar instead of salt. Adapted from Julie Sahni's "Classic Indian Cooking."
Wash the lemons in cold water and dry thoroughly.
Quarter 6 of the lemons from the top almost all the way through to the bottom, leaving about
1/2 inch so they'll hold together. Squeeze the juice from the other lemons.
Mix the salt, cumin and black pepper in a small dish, and mix thoroughly with the lemons,
Stuff the lemons into a quart jar and pour in the lemon juice.
Cover with cheesecloth to prevent dirt from getting in the jar, and let sit in the open for about
1 week.
On the 7th day, pour the juices from the jar into an enamel or stainless steel pan, add the
sugar and cook over low heat, stirring, until the sugar dissolves. Add the lemons and cook,
stirring gently, for 8 minutes or so. Stir in the raisins and peppers. Put the lemons in a
sterilized jar and seal with the lid. Let sit for a week or so before eating. Use like you would
any pickle, as an accompaniment.
------------------
Sweet Potato & Chickpea Chole
Categories : Vegetables Potatoes
Appetizers *Indian

-------- ------------ --------------------------------
2 small sweet potatoes -- cubed
3 tablespoons vegetable stock
1 medium onion -- diced
2 cups cooked chickpeas -- (garbanzo beans)
1 tablespoon curry paste
1/2 cup liquid from beans or vegetable stock
Sweet potatoes give this brightly colored curry its creamy texture. Pair it with wild rice and
steamed leafy greens to create a tasty dish that's quick and easy to prepare.
Prep Time: 10 minutes Cooking Time: 25 minutes
1. Steam sweet potatoes 20 minutes until just tender.
2. In a medium skillet, sauté onions in 3 tablespoons vegetable stock 2 to 3 minutes.
3. Add steamed sweet potatoes, chickpeas, tomatoes, curry paste, liquid and salt to sautéed
onions. Bring to a boil; reduce heat, cover and simmer 7 minutes.
------------------
Sweet Potato Dal (India)
Recipe By : Jay Solomon (1995) Global Vegetarian

Dals Dressings
Vegetables Potatoes
*Indian
-------- ------------ --------------------------------
1 medium yellow onion -- finely chopped
minced chili pepper* -- optional
OR garam masala -- *see tip
1 cup brown or red lentils -- sorted and rinsed
4 cups water
2 cups sweet potatoes -- peeled and diced
1/2 teaspoon salt
In a saucepan, heat the oil. Add the onion and garlic (and minced chili pepper) and saute for
5 minutes. Stir in the turmeric, cumin, coriander, and pepper; cook for 1 minute more. Stir in
the lentils and water and cook over medium-low heat for 15 minutes, stirring occasionally.
Stir in the potatoes and cook for about 30 minutes more, stirring occasionally, until the lentils
are tender. Stir in the salt. Transfer to a large serving bowl. Serve with an Indian flat bread
or flour tortilla and a sauce such as yogurt, cucumber and chopped parsley.
VARIATION: Instead of sweet potatoes, substitute Butternut or other winter squash.
TIPs: Garam masala is a fragrant blend of spices commercially available. Check spice
sections and international foods sections of supermarkets. Or the Eat-LF Archives at
www.reggie.com
------------------
Sweet Potatoes W/ Fresh Oranges
Recipe By : Chris Woods <cmwoods@indiana.edu

Vegetables Potatoes
Fruit *Indian

-------- ------------ --------------------------------
40 ounces sweet potato -- canned or cooked
2 tablespoons diet margarine
1/2 cup packed brown sugar
orange slices
miniature marshmallows -- optional
I drain them if using canned-I think it is a 40 ounce can- for about an hour so they are very
dry, put in a Pam sprayed casserole dish, dot with about 2 tablespoons of Promise or Weight
Watchers Margarine, sprinkle with brown sugar (about 1/2 cup packed), and then place the
orange slices all over the top of the casserole dish. Bake still syrupy and carmelized-about
40 minutes at 325 degrees. Sometimes I put small marshmallows on top of all and crank the
oven up to 450 and bake till brown and crunchy-about one cup of mini-marshmellows.
Remove from oven when marshmallow puff up and brown.
------------------
Sweet Rice
Recipe By :

-------- ------------ --------------------------------
500 gram rice
500 gram sugar
100 gram ghee
1/4 cup raisins
2 sticks cinnamon
2 cloves (to 3)
sliced almonds -- to garnish
Wash rice thoroughly and drain, heat ghee in a heavy based or non stick pan. Once hot add
cinnamon sticks,cardamom seeds, cloves, and fry for a minute add the raisins. Once raisins
have puffed up add the rice and stir well so all the rice is coated. Add enough water to cook
the rice in. Then take the saffron gently heat in the teaspoon (don't burn it!) crush it and add
to the water.
The Indian way of measuring is to stick your finger in, put it just on top of the rice add water
till about 3/4 way up your finger. It is easier to add less to start with and then add more if the
rice is not cooked then the other way around. Once rice is cooked add the sugar and stir
well cook again on slow heat making sure it doesn't stick for about 5-7 minutes.
Your rice is now done, garnish with almonds, more cardamom seeds and serve hot.
------------------
Sweet Saffron Pilaf (Zarda)


-------- ------------ --------------------------------
2 cups basmati rice
4 tablespoons ghee or light vegetable oil
10 whole cloves
1 stick cinnamon -- (3 inches long)
1/4 cup seedless raisins
1/4 cup sugar
1 1/4 teaspoons kosher salt
Wash the basmati rice. (Pick over and rinse in 8 or 9 changes of water.) Place the rice in a
bowl, add 4 cups of cold water, and let soak for 1/2 hour. Drain the rice, reserving the water,
and set aside.
Place the saffron threads in a small plate, and using the back of a spoon or your fingertips,
powder it. Add 2 tablespoons of water, and continue mashing until thoroughly dissolved. Set
aside.
Heat the ghee over medium heat in a heavy-bottomed pan. When it is hot, add the cloves,
cardamon, and cinnamon, and fry until they are lightly browned and puffed (about 1 minute).
Add rice, and fry until the rice is thoroughly coated with the ghee and begins to brown (about
3 minutes), stirring constantly to prevent burning.
Add reserved water, saffron water, raisins, sugar, and salt, and stirr well to keep the rice from
settling. Bring to a boil. Reduce heat, and simmer partially covered for 10 minutes or until
most of the liquid is absorbed and the surface of the rice is filled with steamy holes. There is
no need to stir, but if you wish to do so, use a fork or knife so that the rice grains are not
crushed.
Cover the pan tightly, reduce heat to the lowest possible point and, if possible, raise the pan
an inch away from the source of heat by resting the pan on a pair of tongs or a Chinese wok
ring placed over the burner. Let the rice steam for 10 minutes, and turn off the heat. Now let
it rest undistrubed, covered, for 5 minutes. Do not stir the rice during these final 15 minutes
of steaming and resting, as the grains are still very moist and fragile at this stage. The rice
remains warm for 20 minutes if left covered. Uncover, and fluff the rice with a fork before
serving.
For 6-8 persons.
------------------
Sweet Saffron Rice
Recipe By : The Book of Curries and Indian Food, Linda Fraser 1989
Grains *Indian

-------- ------------ --------------------------------
6 whole cloves
6 green cardamom pods -- bruised*
1 cinnamon stick -- 3-inch
1/2 cup raisins
3 tablespoons sugar
salt -- to taste
parsley sprigs -- for garnish
Place rice in a sieve and rinse under cold running water until water runs clear. Put rice in
a bowl with 2-1/2 cups water and soak 30 minutes. Put saffron in a small bowl, add boiling
water and soak. Heat oil in a heavy saucepan, add cloves, cardamom pods and cinnamon
and cook 1 minute. Drain rice and reserve the soaking water. Add rice to the pan and cook
2-3 minutes until opaque and light golden. Stir in reserved water, saffron and its soaking
water, raisins, sugar and salt. Bring to a boil, then reduce heat and cover. Simmer 12-15
minutes, stirring once or twice until liquid is absorbed and rice is very tender. Remove spices
before serving. Serve hot, garnished with parsley.
Notes:
The whole spices in the rice are not meant to be eaten.

*Bruise the cardamom pods by placing in a plastic bag and smashing slightly with a rolling
pin or hammer.
------------------
Sweet Saffron Rice (Kesari Bhaat)


-------- ------------ --------------------------------
1 cup basmati rice
2 cups water or vegetable stock
1 stick cinnamon
5 whole cloves
1/2 cup jaggery or light brown sugar
1 teaspoon crushed cardamom seeds
1/4 cup currants
Place rice in a strainer and rinse with cool water until water runs clear. Set aside. Place
saffron in a small glass bowl, add boiling water and let soak for 10 to 15 minutes. Stir
together rice, 2 cups water, cinnamon, cloves and salt in a large saucepan or Dutch oven.
Bring to a boil. Cover, reduce heat and simmer for 15 minutes. (Do not remove cover while
cooking.) Remove from heat and set aside. Simmer saffron water, jaggery and cardamom in
a small saucepan over low heat until mixture forms a syrup, about 2 to 3 minutes. Pour over
rice. Saute almonds and currants in oil only until currants puff slightly and nuts turn lightly
brown. Gently fold into rice mixture, fluff with a fork, and serve.
HINT: Substitute 2 tablespoons honey or maple syrup for 1/2 cup jaggery and reduce water
or broth by 2 tablespoons.
------------------
Sweet Tomato Chutney
Recipe By : The Madhur Jaffrey Cookbook

Categories : Madhur Jaffrey Dressings
Chutney *Indian

-------- ------------ --------------------------------
1 head garlic -- peeled, chopped
1 piece ginger -- 1 inch long x 1
-- inch wide
12 ounces wine vinegar
2 cans whole tomatoes -- or 2 lbs. fresh
-- (14oz)
3/4 pound sugar
2 tablespoons almonds -- blanched, slivered
Put chopped garlic, ginger, and 4 ounces of the vinegar into the container of an electric
blender and blend at high speed until smooth. In a 3-quart heavy bottomed pot with non-
metallic finish, place the tomatoes and juice from the can, the rest of the vinegar, the sugar,
salt, and cayenne. Bring to a boil; add puree from the blender, lower heat and simmer
gently, uncovered, for about 1 1/2 to 2 hours or until chutney becomes thick. (A film should
cling to a spoon dipped in it.) Stir occasionally at first, and more frequently as it thickens.
You should end up with about 1 pint of chutney, and it should be at least as thick as honey
after it cools. Add the almonds and raisins and simmer, stirring, another 5 minutes. Remove
from heat and allow to cool. Bottle and keep refrigerated, will keep for months. A versatile
Indian chutney, goes well with most foods.
------------------
Sweet Tomato Pachadi (Seasoned And Sweet Pureed Tomatoes)


-------- ------------ --------------------------------
8 tomatoes -- pureed
2 tablespoons jaggery
1 large pinch salt
***FOR SEASONING***
2 tablespoons ghee
Boil together tomato puree, jaggery and salt for about 10 minutes. Heat ghee and add
mustard seeds and red chiles. When brown, pour over Tomato Pachadi and serve.
------------------
T.J.'s Garam Masala
Recipe By : T.J.'s Mother-in-law


-------- ------------ --------------------------------
1 1/2 cups minus 2 tbsp. ground coriander seed
3/4 cup plus 2 tbsp. ground cumin
5 teaspoons whole black peppercorns
3 teaspoons whole cloves -- (heaping)
7 whole green cardamom pods -- (to 8)
3 inches cinnamon stick
1 teaspoon ajwain seeds (lovage) -- optional
Grinds in a food processor in under a minute....sift through a fine screen and grind the
teaspoon of leftovers once more. Sift and discard the pinch that's left. Mix all the ingredients
well, seal tightly in a jar and keep in the freezer. This will last at least 6 months if your
sealing technique is good.
------------------
Tahini Spread
Recipe By : Mostly Macro by Lisa Turner

Categories : Dips Dressings
*Indian

-------- ------------ --------------------------------
1 cup winter squash -- cooked leftovers
4 tablespoons tahini
4 tablespoons brown rice syrup
Combine the squash, tahini, and brown rice syrup in a blender, and puree until smooth. Stir
in the sesame seeds. spread on pancake roll-ups, chapati, tortillas, or unleavened bread.
------------------
Tala Hua Chawal (Fried Rice)
Recipe By :

-------- ------------ --------------------------------
8 ounces Basmati rice -- washed and soaked
-- for 30 minutes
1 teaspoon cumin -- (shahi jeera)
1 2 inch piece cinnamon stick -- halved
1 tablespoon broken cashew pieces
16 floz water
Drain the rice thoroughly and set aside. Melt the ghee or butter in a
heavy-based, non-stick saucepan over a medium heat. Split the tops of the
cardamom pods to release the flavour, then when the fat is hot add the
cumin, cardamom and cinnamon and stir-fry for 15-20 seconds.
Add the rice, salt and cashew nuts. Stir fry the rice for 3-4 minutes,
then add the water. Bring to the boil and allow to boil steadily for 1
minute. Reduce the heat to low, cover the pan tightly and cook for 10-12
minutes.
Remove the pan from the heat and allow to stand for 10-15 minutes. Fork
through the rice and serve.
------------------
Talab Ke Meethe Phool
Recipe By :

-------- ------------ --------------------------------
400 gram paneer -- (chhenna)
100 milliliters sugar syrup
20 milliliters blue curacao
-- (orange flavoured liqueur)
a few mint leaves
a few cherries for garnishing
MAKE chhenna balls as for mango rasmalai, but instead of flattening the balls, poach the
even sized round balls in sugar syrup over low heat until done.
Put thin sugar syrup in a bowl. Add the blue curacao and gently stir it without dissolving it
completely.
Line the bowl with mint leaves and garnish with a cherry in the center.
Serve chilled.
------------------
NOTES : A novel way to serve rasgullas

Tali Machchi (Indian) Fried Fish
Recipe By : The Complete Asian Cookbook by Charmaine Solomon

Categories : Dressings Fruit
*Indian

-------- ------------ --------------------------------
1 pound firm white fish fillets
3 tablespoons besan -- (chick pea flour)
oil for frying
1 egg -- well beaten
Wash and dry fish fillets. Mix flour, pea flour, salt, garam masala and turmeric together.
Heat oil in deep frying pan until smoking hot. Dip fish fillets in to beaten egg then lightly coat
with the flour mixture. Fry quickly until golden brown on both sides. Drain on absorbent
paper and serve immediately with boiled rice, pickles and brinjal bartha (eggplant puree).
------------------
Tali Simla Mirch (Sauteed Bell Peppers)
Recipe By :

-------- ------------ --------------------------------
2 large bell peppers
3 tablespoons plus 1 teaspoon vegetable oil
1 pinch asafetida
2 teaspoons besan -- (chickpea flour)
1 teaspoon sugar
salt -- cayenne, and
-- turmeric to taste
Cut pepper into thin long strips. Heat 3 tablespoons of oil and the mustard seeds in a pan.
When they begin to crackle, add the asafetida and peppers. Saute, covered, until tender,
about 10 minutes. Meanwhile, mix together the besan, sugar, salt, cayenne, turmeric, and 1
teaspoon of oil. When the peppers are tender, sprinkle this mixture over them. Do not stir.
Cover 3 minutes. Uncover, and stir. When dry, remove from the heat and sprinkle the
mixture with lemon juice.
serves 4
------------------
Tamarind Chutney (Saunth)
Recipe By :

-------- ------------ --------------------------------
1 knob of tamarind -
(about the size of a tennis ball)
2 cups water
1/2 cup jaggery *
1 1/2 teaspoons roasted cumin powder
salt -- to taste
*If you can't get jaggery, use sugar or palm sugar.
Soak tamarind in water for at least 4 hours or overnight. Mash with hands to extract all the
pulp.
In a pan, bring the tamarind water to a boil, reduce heat and cook about 5 minutes. Allow to
cool and strain well through a strainer. Use your hands to extract every bit of pulp through
the strainer. If required, add a little additional water through the strainer.
Place the strained tamarind water in a pan and bring to a boil. Add the jaggery, roasted
cumin powder and chile powder. Reduce heat a bit, and allow to cook for at least another 10
minutes. Add salt and adjust seasoning. It should be sweet and sour.
Allow to cool. Store in a jar in the refrigerator. This will keep even up to a month.
------------------
Tamarind Chutney With Bananas
Recipe By :

-------- ------------ --------------------------------
1 piece tamarind -- size of a tangerine
1 tablespoon sugar -- up to 1 1/2
1 ripe but firm banana
Soak tamarind overnight in 2/3 cup hot water in small nonmetallic bowl. Once it has soaked,
mash down and break the lump in the water, making a thick, uneven pulp. I use my hands
for this,but you could use the back of a wooden spoon. Place a strainer over o nonmetallic
bowl, put the tamarind pulp in the stainer, and press down with the back of a spoon. Keep
pressing until nothing but fibrous tissues and seeds are left in the stainer. Discard fibrous
tissues and seeds. Make sure you scrape all the strained pulp on the outside of the strainer-
it doesn't always drip down. Mix the strained pulp with the sugar, salt, cumin seeds, and
cayenne. Slice a peeled banana into 1/4 - 1/3 inch slices and mix with the tamarind pulp.
and serve other chutneys and pickles also!!
serves 4-6
------------------
Tamarind Dal (Chintakai Pappu)

Curry *Indian

-------- ------------ --------------------------------
4 pieces raw tamarind
hard or black)
1 pinch turmeric
1 stem curry leaves
1 onion
1 tablespoon oil
1 pinch asafetida
salt -- to taste
1. Boil the tur dal until tender.
2. Clean the tamarind, grind, remove strands and bits of seeds.
3. Add to the dal. Add half cup water, turmeric, chile powder, curry leaves and salt, and
cook.
4. Chop onion. Add.
5. Remove when the onions are cooked and when the dal is thick.
6. Fry black gram, mustards seeds and asafetida. Add as seasoning.
------------------
Tamarind Rice
Recipe By :

-------- ------------ --------------------------------
3 cups cooked rice
1 2 inch cube tamarind *
1 teaspoon salt -- (heaped)
2 teaspoons urad dhal
2 dried red chilies
3/4 cup peanuts
6 teaspoons oil
* (Raw tamarind, not concentrate. If you wish to use concentrate, use 2 tsps of concentrate.
The resulting product will be a lot darker than with raw tamarind.)
Cut the tamarind into small pieces, remove seeds, and soak in 3/4 cup of hot water. From
time to time squeeze the tamarind and make it into a smooth paste. Set aside.
Heat a small frypan over a low flame. When the pan is hot, put in the fenugreek and cumin
seeds and dry roast them for about a minute. Remove from flame, cool and then crush the
seeds into a powder.
Heat the oil in a saucepan, on a medium flame. Put in the mustard seeds. As soon as the
mustard seeds begin to pop, add the Channa Dhal, Urad Dhal, Peanuts. Break the chilies
into 2 or 3 pieces and add them to the Oil. Fry the mixture, stirring continuously, until the
peanuts turn a light brown. This procedure is similar to the one used for Lemon Rice.
Filter the tamarind paste with a small-slotted spoon (or with your fingers) into the saucepan.
Throw away the left-over fibres. Take care to see that the steam doesn't burn your hand.
Add the turmeric, salt and the fenugreek-cumin powder to the mixture and cook for about 5
minutes, adding a little water if it becomes too thick. The tamarind sauce should have lost its
raw taste by now. Sprinkle the asofoetida on the mixture and boil for another 10 to 15
seconds. Remove from heat and let the sauce cool.
Spread out the rice in a shallow vessel. Pour a little of the tamarind sauce on the rice and
mix well. Add more of the sauce mixing well until the taste is to your satisfaction.
Note: The sauce will keep for about a week if stored in an airtight container in the
refrigerator.
------------------
Tamarind Sauce
Recipe By :
*Indian

-------- ------------ --------------------------------
1/4 cup tamarind pulp -- ripe & seedless
1 1/4 cups water
salt -- to taste
1 tablespoon raw sugar
1/2 teaspoon white cumin seeds -- toasted and ground
1 tablespoon mint leaves -- chopped
Soak tamarind pulp in water overnight. The next day, mash the pulp into the water and blend
thoroughly. Strain liquid in a sieve or through some cheesecloth and discard the fibers. Stir
in the remaining ingredients except the mint leaves. Whisk thoroughly until the sugar has
dissolved. Sprinkle with mint and serve chilled. Serve with samosas or other salty (*chaat*)
dishes.
------------------
Tamarind: Pod, Pulp, Juice, Extract (India)

Recipe By : Step-by-Step Indian Cooking by Sharda Gopal
Dressings *Indian

-------- ------------ --------------------------------
1 tamarind -- the pod
tamarind pulp
Pod: Tamarind looks a little like a cinnamon-colored pod of broad beans. Tamarind grows on
tall trees and is peeled and seeded when ripe. Pulp: The fruit is then squashed into bricks
and this is how you buy it.
Juice: To make tamarind juice: break off 2 tablespoons tamarind from the block. Soak it in
twice its volume of very hot water for a couple of hours. Now, squeeze the pulp well or press
it through a sieve with a wooden spoon to get out all the juice. It must be strained.
Extract: The juice can then be distilled and sold as a concentrate in a jar. To reconstitute,
dissolve 1 teaspoon in any preparation for six servings. Preparations: sauce, gravies, soups,
stews, curries, sambar, rasam, etc. Tamarind is often spiced and sweetened. Taste:
Tamarind has a very tart citric flavor; if you cannot find it, use a dash of lemon or lime juice
instead.
------------------
Tamatar Makai (Corn With Tomato And Coriander Sauce)
Recipe By :

-------- ------------ --------------------------------
4 medium tomatoes
1/2 bunch cilantro leaves and stems
2 whole dried red chili
2 garlic cloves -- peeled and crushed
1 1 inch piece fresh ginger root -- peeled and grated
1 small fresh hot green chili -- split and seeded
1 pinch turmeric
4 1/2 cups corn kernels
Process the tomatoes and cilantro in a food processor until coarsely chopped. Heat the oil in
a saucepan, add the dried chili and fry for about 1 minute. Add the garlic, mustard seeds,
and cumin seeds and fry for a minute longer. Add the tomato and cilantro mixture, then the
ginger, green chili, salt, red pepper, and turmeric. Cook for 5 minutes, add the corn, and
simmer for 5 to 7 minutes. Serve hot.
serves 10
------------------
Tamil Nadu Curry Powder
Recipe By :
*Indian

-------- ------------ --------------------------------
2 tablespoons black mustard seeds
1/2 tablespoon split urad dal OR
-- yellow split peas
25 fresh curry or 4 bay leaves
6 dry chile pods -- or up to
8 dry chile pods
1/3 cup ground coriander
2 tablespoons ground turmeric
Toast the cumin, black mustard, and fenugreek seeds, the split dal, and the fresh curry
leaves as described below ("Preparing Ground Spices"). Add the peppercorns and chile
pods and grind the mixture to a fine powder. Add the coriander and turmeric and mix well.
PREPARING GROUND SPICES

To toast spices on the stove top, place them in a dry, heavy-bottomed pan and cook them
briefly (5 to 7 minutes) over low heat, stirring occasionally, until they darken and begin to
release their aromas. Heated mustard seeds will begin to pop, and may jump out of the pan,
so have a lid ready. Oven toasting takes somewhat longer; spread the ingredients on a dry
cookie sheet and place in an oven preheated to 200F; stir every five minutes or so. Grind
toasted ingredients to a powder with a mortar and pestle, spice grinder, coffee mill (not the
same one you use for coffee), or a blender, the pass them through a fine sieve. Transferred
immediately to a glass container and stored away from moisture, light, and heat, toasted and
ground spices can maintain their flavor as long as four months.
Source: Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking, by Yamuna Devi
------------------
Tandoori Chicken (Tandoori Murgh)
Recipe By : Ismail Merchant's Incian Cooking/Mrarchway

*Indian Chiles
Tandoori

-------- ------------ --------------------------------
1 2 inch piece fresh ginger root -- peeled/grated
4 cloves garlic -- peeled/grated
1/4 teaspoon salt
1 cup plain yogurt
4 pounds chicken -- in serving pieces
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.
------------------
Tandoori Chicken (Tandoori Murgh) - 6
Recipe By : Ismail Merchant's Incian Cooking/Mrarchway

Chiles Tandoori

-------- ------------ --------------------------------
1 2 inch piece fresh ginger root -- peeled/grated
4 cloves garlic -- peeled/grated
1/4 teaspoon salt
1 cup plain yogurt
4 pounds chicken -- in serving pieces
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.
------------------
Tandoori Chicken - 1
Recipe By :
Categories : Chicken Tandoori
Spinach *Indian

-------- ------------ --------------------------------
2 pounds chicken leg quarters -- thighs & drumsticks
1 teaspoon yellow and red food coloring
2 teaspoons coriander -- (finely chopped)
1 tablespoon cumin seeds powder
1 tablespoon fresh ginger grated
1/4 cup ghee or vegetable oil
salt to taste
Remove the skin from chicken pieces and cut them lengthwise Mix lemon juice, food
coloring, salt, chile powder, cumin powder, and coriander in a bowl and brush the chicken
pieces evenly to coat Mix yogurt, ginger and garlic in a separate bowl and apply to the
chicken pieces.
Marinate the pieces in refrigerator turning pieces occasionally for 4-6 hours and let them at
room temperature one hour before cooking.
Preheat the oven to 500F and place the chicken in single layer in a greased shallow baking
pan.
Brush chicken with 2 tbsp. of ghee and bake them for 12 minutes.
Turn pieces over, brush with remaining 2 tbsp. of ghee and continue baking until chicken is
cooked through and tender about 15 minutes. Serve hot with fresh coriander on it.
------------------
Recipe By :
Spinach *Indian

-------- ------------ --------------------------------
1 kilogram chicken either legs or breasts
1 teaspoon salt
15 fluid ounces natural yogurt
1 medium onion peeled and quartered
1 clove garlic peeled
1 1" piece ginger peeled
3 tablespoons yellow food coloring mixed with
1 1/2 tablespoons red food coloring
Score the chicken pieces and rub with salt and Lemon juice. Place the Yogurt, onion, garlic,
ginger, green chile and garam Masala in a bowl of a food processor and process until you
have a smooth paste, remove from the processor bowl and pass through a fine sieve. Brush
the chicken pieces with food coloring, add the remaining food color to the yogurt and mix.
Pour marinade over the chicken pieces ensuring that chicken pieces are well covered cover
and refrigerate for 6 - 24 hours.
Preheat oven to its maximum temperature, Remove chicken pieces from the marinade
shaking of as much of the marinade as possible, lay chicken pieces on a baking sheet and
bake for 20 to 25 minutes.
------------------

Recipe By :
Spinach *Indian

-------- ------------ --------------------------------
4 pieces bone-in chicken breast-halves and legs
2 tablespoons light vegetable or olive oil
***MARINADE***
1 1" piece fresh ginger -- peeled
1 tablespoon red food coloring -- (optional)
2 tablespoons yellow food coloring -- (optional)
coarse salt to taste
Pull the skin off chicken pieces and trim fat. Prick the flesh and make diagonal slashed, 1-
inch apart using a paring knife. Set aside in a bowl. Mix all the ingredients of the marinade
in an electric blender or a food processor and process until thoroughly pureed. Pour the
marinade over chicken, toss and rub, to coat thoroughly. Cover and refrigerate for 8 hours or
overnight.
Preheat oven to 500 degrees F. Place chicken in a single layer over a rack positioned in
sheet pan. Bake in the middle of the oven for 25 minutes, basting once with marinade juices
and oil, or until cooked. Serve immediately, accompanied with Pan-Roasted Potatoes and
Onions with Cumin and Indian Salsa.
Yield: 4 servings
Source: FoodTV Show CHEF DU JOUR, JULIE SAHNI, SHOW #DJ9455
------------------
Recipe By :
Spinach *Indian
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6 pieces chicken -- skinless
2 teaspoons masala -- (tandoori paste is
-- available)
to taste red pepper powder
1 dashe garlic powder
to taste salt
1 teaspoon ground jeera
If you are using the ready made tandoori paste then life is a lot easier. Replace all
occurrences of masala and soy sauce (or yogurt) with the tandoori paste.
Take the chicken and make *deep* cuts in it (so that the Masalas seeps in quickly). If you
are using soy sauce as the base, put some on the chicken pieces and let it seep in the cuts.
Rub in the Masalas as a mixture or one at a time. The idea is to let the Masalas seep in the
cuts with the soy sauce. You can leave it for little while to seep in.
If you are using yogurt, you'll get a more authentic taste since the original TC is after all
marinated in it. In this case, mix the Masalas in the yogurt first and then rub the stuff into the
chicken cuts as before. The yogurt tends to leave a considerable amount of water behind.
DON'T THROW THIS AWAY. Let it evaporate in the oven with the chicken. This will keep
the pieces from getting dry if over-cooked. I have not faced the same problem with the soy
sauce version (of dry chicken).
Cook the chicken until it starts turning brown. and the cuts you made start "expanding."
Notes: - You may use any other interesting sauce as the base. Some previous experiences
of my own are: Teriyaki (my Japaani-tandoori), Oriental sauce (my supermarket-tandoori).
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Recipe By :
*Indian Chiles
Tandoori

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1 chicken -- skinned and cut
-- into 8 pieces
marinate in salt and lemon juice
1 cup yogurt
1 tablespoon oil
1 teaspoon salt
red chilli powder to taste
red food coloring -- (optional)
Marinate chicken pieces in the above ingredients.
Barbecue. This chicken can be cooked under the grill or in the oven.
Baste with a little oil to give it a shine.
But the best flavour comes from barbecuing.
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Recipe By :
Categories : Chicken Custards And Puddings
Dressings *Indian
Chiles Tandoori

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2 pounds chicken legs and thighs
1/2 teaspoon red food color
salt to taste
1 teaspoon garlic powder -- (1 to 2 tsp)
1 medium onion -- (optional)
1 cup yogurt
1/2 lemon or lime -- sliced
Peel skin off chicken pieces. Make several cuts into each piece. Wash off clean with paper
towel. Mix vegetable oil, food color, all spices and onion, if desired into yogurt.
Marinate chicken with mixture 4 or 5 hours, overnight for best results.
Bake chicken in 400F oven 30 minutes. No need to preheat oven. Keep basting with juice
occasionally. If there is excess juice, you may spoon out some.
Broil chicken 2 to 5 minutes toward the end.
Sprinkle with Garam Masala.
Garnish with lemon slices and few leaves of cilantro(optional).
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Tandoori Chicken - Madhur Jaffrey
Recipe By : An Invitation to Indian Cooking, Madhur Jaffrey (adpt)

Categories : Curry Madhur Jaffrey
Dressings Chicken
*Indian Chiles
Tandoori

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1 1/2 ounces ginger root -- peeled and chopped
8 ounces nonfat plain yogurt
1 teaspoon turmeric
1/4 teaspoon mace
1/4 teaspoon nutmeg
2 teaspoons salt
1 teaspoon red food coloring -- (optional)
3 pounds chicken thighs without skin
First make the marinade. Put the chopped onion, garlic, ginger, and lemon juice in a blender
or food processor, and blend until you have a smooth paste.
Place the paste in a bowl large enough to hold the chicken. Add the yogurt, spices, and food
coloring. Mix well. Remove the skin from the chicken.
With a sharp knife, make two deep slashes on each thigh. Put the chicken in the marinade
and stir until all pieces are well coated.
Cover and refrigerate for 24 hours. (A large sealable food storage bag is very helpful for
marinating.) Remove the chicken from the marinade.
Broil in the oven until thoroughly cooked -- about 25 minutes -- or cook on a grill.
Serve garnished with thinly sliced onion rings and lemon wedges.
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Tandoori Chicken Chaat
Recipe By :
Categories : Chicken Appetizers
Tandoori Spinach
*Indian

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2 tandoori chickens -- shredded
salt to taste
1 tablespoon oil
1/2 cup raw green mango
1/2 cup onions -- sliced fine
2 teaspoons green chiles -- chopped
2 teaspoons chaat masala
1 teaspoon ginger -- julienne
PREPARE a lemon dressing by mixing together the lemon juice with salt, chile powder and
oil. Keep aside.
Cut the raw mango into strips. Mix the raw mango, onions, green chiles, coriander leaves,
chaat masala, the shredded chicken and the lemon dressing well. Remove to a serving bowl
and serve immediately, garnished with chopped ginger.
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NOTES : An appetizer of sliced tandoori chicken in a spicy masala with a

touch of raw mango

Tandoori Chicken Kebabs With Cauliflower And Red Peppers
Recipe By :
Chicken Vegetables
Beans *Indian
Chiles Tandoori

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1 cup yogurt -- plain
1/4 cup cilantro -- fresh, chopped
1 tablespoon ginger -- fresh, grated
1 large garlic clove -- minced
2 teaspoons paprika
1 pound chicken breast -- skin/boned,
- well trimmed -- cut in 1"
- cubes
1 pound cauliflower -- cut into
- florets
2 medium pepper -- red bell, cut into
- 1" pieces
8 bamboo skewers -- soaked in
- water 30 minutes
Puree first ten ingredients in blender or processor. Pour 1/4 c yogurt mixture into small
bowl, cover and chill. Pour remaining mixture into medium bowl; add chicken and toss to
coat. Cover and chill at least one hour and up to 24 hours. Cook cauliflower in pot of
boiling salted water until crisp-tender, about 2 minutes. Drain. Rinse under cold water. Add
cauliflower to 1/4 c yogurt mixture and toss. Thread red bell peppers, chicken and
cauliflower on skewers. Prepare barbecue (medium heat). Grill until chicken is cooked
through, about 7 minutes per side.
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Tandoori Chicken Tikas
Recipe By : Cooking Light, Oct 1993, page 132

*Indian Chiles
Tandoori

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2 teaspoons freshly ground pepper
1 teaspoon white vinegar
3/4 teaspoon peeled grated gingerroot
1/4 teaspoon salt
1 pound skinned boned chicken breast
cut into 24 bite-size pieces
vegetable cooking spray
2 pita bread rounds -- (6-inch)
cut in half
Combine first 8 ingredients in a medium bowl, and stir well. Add chicken to yogurt mixture;
stir well. Cover and marinate in refrigerator overnight.
Remove chicken from marinade, reserving marinade.
Thread 6 chicken pieces onto each of 4 (8-inch) skewers. Place skewers on a broiler rack
coated with cooking spray, and place rack on a broiler pan.
Broil 5-1/2 inches from heat 6 minutes. Turn skewers over; brush with reserved marinade.
Broil an additional 6 minutes or until chicken is done; remove chicken from skewers. Yield: 4
servings.
NOTES : This recipe for tikas (from the Indian word for "tidbits") represents two "musts" for
Sharmi Banik, of Chevy Chase, Maryland. One is to remain true to her Indian heritage, and
the other is to always serve healthful, tasty food. To serve, fill each pita half with 6 chicken
pieces, and top with 2 tablespoons yogurt.
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Tandoori Chicken With Cilantro-Mint Sauce
Recipe By : Hot Chicken - Carpenter and Sandison

Categories : Chiles Curry
Dressings Chicken
*Indian Tandoori

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***INGREDIENTS***
2 frying chickens -- split in half
1 cup plain yogurt
***INDIAN CURRY PASTE***
6 cloves garlic
1 inch ginger -- thinly sliced
4 dried red chiles -- seeded
6 cardamom pod's seeds
1 whole clove
1 teaspoon salt
1/2 teaspoon fresh grated nutmeg
1/4 cup cooking oil
***CILANTRO-MINT SAUCE***
1/2 cup tightly pack cilantro sprigs
1/4 cup mint leaves
1/4 cup water
2 teaspoons fresh lemon juice
1/2 teaspoon salt
To make paste: Pulse garlic and ginger in processor. Toast chiles, peppercorns, cumin,
coriander, mustard, cardamon, clove and cinnamon. until mustard seed pot, about 2
minutes. Grind spices to powder. Transfer to processor, add salt, turmeric, nutmeg and
mace. With motor running slowly add cooking oil and process to paste. Transfer to small
bowl and add yogurt and lemon juice, stir. Rub chicken; marinate refrigerated for 8-24 hours.
Roast at 425F, until internal temperature is 170F about 30 minutes. To make Cilantro-Mint
Sauce: Combine all ingredients in processor and blend until mixed. Serve with Chicken.
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Tandoori Fish
Recipe By :

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1 pound fillet or steak of any white fish
-- chopped
1 1/4 inch cub root ginger -- peeled and coarsely
-- chopped
1/2 teaspoon salt
1/4 teaspoon chilli powder -- up to /2, up to
1/4 teaspoon tandoori colour or a few drops of red
-- food colouring mixed with
3 tablespoons water
***MIX THE FOLLOWING INGREDIENTS IN A
-- SMALL BOWL***
2 heaped tbsp flour
1/4 teaspoon salt
Wash the fish and dry on absorbent paper. Cut into 1 inch squares. If
using frozen fish, defrost it thoroughly and dry on absorbent paper before
cutting it.
Add the salt to the ginger and garlic and crush to a smooth pulp. In a
small bowl, mix together the ginger/garlic pulp, cumin, coriander, garam
masala, chilli powder and tandoori colour or tomato puree mix. Add the
lemon juice and water and mix thoroughly. Keep aside.
Heat the oil over medium heat in a non stick or cast iron frying pan.
Dust each piece of fish in the seasoned flour and put in the hot oil in a
single layer, leave plenty of room in the pan. Fry for 5 minutes, 2 1/2
minutes on each side, and drain on absorbent paper. Return all the fish
to the pan.
Hold a sieve over the pan and pour the liquid spice mixture into it.
Press with the back of a metal spoon until the mixture in the sieve looks
dry and very coarse; discard this mixture.
Stir gently and cook over medium heat until the fish is fully coated with
the spices and the liquid dries up. Remove from heat and serve.
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Tandoori Gobi
Recipe By :
Tandoori Spinach
*Indian
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1 cauliflower -- cut in large florets
2 teaspoons ginger-garlic paste -- (to 3 tsp)
1 cup thick yogurt
1/2 egg -- lightly beaten
1/2 teaspoon red chile powder -- (to 1 tsp)
1/2 teaspoon caraway seeds -- (or), crushed
1/4 teaspoon oregano
1 tablespoon finely chopped fresh coriander leaves
1 teaspoon salt -- (to 1 1/2 tsp)
1 tablespoon oil
chaat masala -- for serving
Parboil the cauliflower florets in salted water. Blanch them in a bowl of ice water to stop their
cooking. Take them out and pat them dry. The cauliflower florets should be underdone.
Add the red chile powder, coriander powder, garam masala, cumin powder, caraway seeds,
coriander leaves, lemon juice, salt and oil to the yogurt. Stir well, taste and adjust the
seasoning.
Add the cauliflower to the yogurt mixture. Add the egg and toss lightly. Leave to marinate in
a bowl, covered in the fridge for 4-6 hrs.
Push the cauliflower florets onto bamboo skewers or place them individually on the grill rack.
Grill for about 10-15 minutes or until cooked, brushing with marinade several times and lastly
with oil. During grilling, turn the pieces occasionally.
Sprinkle chaat masala over the grilled cauliflower florets.
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Tandoori Gucchi
Recipe By :
Categories : Kabobs Mushrooms
Tandoori Spinach

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16 large morels -- washed and soaked
-- in water
oil for frying
25 grams ginger -- julienned
30 grams coriander leaves
chopped fine
100 gram cheese -- grated
10 grams raisins -- chopped and fried
30 grams cashew nuts -- chopped
and fried
salt to taste
100 gram cornstarch
50 grams flour
2 grams salt
Remove the soaked morels from water and dry them. Mix all ingredients for the filling and
stuff the morels with this mixture. Mix cornstarch, flour and salt. Add enough water to mix to
a thick batter. Dip the stuffed morels in it and deep fry them in hot oil for five minutes.
Remove from oil and put them in a hot tandoor until done. Serve hot.
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NOTES : Any available mushroom can be used for this dish.
Tandoori Masala (Dry Mixtur )
Recipe By :
Tandoori Spinach
*Indian

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7 teaspoons paprika
2 teaspoons dried mint
5 teaspoons beet powder*
2 teaspoons anatto seed powder yellow coloring*
Mix all together and store

* Mainly for coloring
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Tandoori Murgh (Tandoori Chicken)
Recipe By : From Bengal to Punjab: The Cuisines of India/Anne

Categories : Chicken Custards And Puddings
Dressings *Indian
Chiles Tandoori

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2 pounds chicken; drumsticks -- breasts
OR thighs
1 ginger -- fresh 1/2" piece
4 garlic cloves
salt -- to taste
1 teaspoon paprika
1/2 teaspoon coriander seeds -- ground
1/2 teaspoon cumin seeds -- ground
1 dash lemon juice
Skin the chicken, wash and pat dry with paper towel. Make deepcuts on the surface with a
knife. Mince or grate ginger and garlic. Transfer to a small bowl and add the spices. Mix
well, then rub the paste into the chicken and let marinate serveral hours in refrigerate. Cook
chicken on grill or in broiler (30 minutes for legs), basting with leftover marinade and turning
to ensure even cooking. Serve with a dash of lemon juice. Serves: 4-6
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Tandoori Murghi - Roast Spiced Chicken
Recipe By : Old clipping - 1974

*Indian Chiles
Tandoori

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1 cup yogurt -- unflavored
2 tablespoons ginger root -- finely chopped
1 tablespoon salt
2 teaspoons paprika
1/2 teaspoon black pepper -- freshly ground
4 drops red food coloring -- optional
2 broiler chicken -- about 2 1/2 lb each
1/4 cup butter or margarine -- melted
2 lemons -- cut in wedges
parsley sprigs
Mix all except chickens, butter, lemons and parsley. Spread yogurt mixture on chickens,
inside and out; cover, refrigerate at least 4 hours but not more than 24.
Heat oven to 375f. Place chickens in greased roasting pan, 15 1/2 x 10 1/2 x 2 1/4 inches.
Pour butter over chicken. Roast, spooning butter over chicken often, until drumstick meat
feels very soft when pressed between fingers. About 1 1/4 to 1 1/2 hours. Garnish with
lemon wedges and parsely. To serve, carve or cut chickens into 8ths.
In India, a special pit-type clay oven, called a Tandoor oven, is used for cooking the chicken.
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Tandoori Murghi Tikka - Barbecued Chicken

*Indian Chiles
Tandoori

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2 pounds boneless chicken -- cut in 1/2x2"
-- strips
1 1/4 cups yogurt
1 teaspoon vinegar
1/3 cup tomato sauce or ketchup
1/2 tablespoon paprika
1/8 teaspoon nutmeg
1/8 teaspoon ground white pepper
1/2 teaspoon ground red pepper -- or, fresh green
-- chopped
2 teaspoons ginger -- minced
melted butter or oil for basting
lime wedges -- garnish - optional
Combine yogurt, vinegar, lemon juice, oil and mix. Add remaining ingredients, mix. Add
chicken coat thoroughly.
Marinade 2-6 hours in refrigerator. Remove chicken form marinade and fold into.
Thread on long skewers. Basting with melted butter grill or bake until chicken is tender about
10 minutes.
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Tandoori Paneer (Paneer Shaslik)
Recipe By :
Tandoori Spinach
*Indian

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1/2 kilogram paneer -- (cottage cheese),
-- cut into 1" cubes
2 fresh green chiles, cut into 1" pieces
1 onion
2 tomatoes -- (to 3), halved &
-- deseeded, cut into 1" pieces
2 tablespoons tandoori paste or tandoori powder -- (to 3)
1 cup thick yogurt
3/4 teaspoon crushed caraway seeds or oregano
1 tablespoon lemon juice -- (to 2 tbsp)
1 1/2 tablespoons chopped coriander leaves -- (cilantro)
1 teaspoon salt
1 tablespoon oil
3 lemons -- (to 4), halved
chaat masala -- for serving
Peel and halve the onion. Cut it into 1 - 1 1/2 inch pieces, separating each layer of the onion.
The paneer cubes, capsicum, tomato and onion pieces should be more or less of the same
size.
Stir the remaining ingredients into the yogurt. Taste the marinade and adjust seasoning.
Add the yogurt mixture to the paneer and vegetables, mix well and leave to marinate,
covered in the fridge preferably for 12-24 hrs or at least for 8 hrs.
On a bamboo skewer, thread in the following order or in any other order you want - one piece
of paneer, capsicum, paneer, onion, paneer, tomato and so on. Grill for about 15 minutes or
until cooked, brushing with marinade several times and lastly with oil. During grilling, rotate
the skewers occasionally.
Sprinkle chaat masala over the grilled paneer and vegetables.
Authors note: This is one of the favorite grilled vegetarian dishes in India. The marinade is
quite similar to that used in Tandoori Chicken Legs. Usually, you can buy the paneer
(cottage cheese block) from an Asian sweet shop or make it at home too. Increase or
decrease the quantity of paneer and other vegetables to suit your palette. Chaat masala
sprinkled over the tandoori paneer before serving really enhances it's flavor.
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Tandoori Potato And Onion Casserole
Recipe By :

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1/2 teaspoon nutmeg
2 pounds yukon gold potatoes
1 pound onions
1 cup yogurt or skim milk
1 teaspoon fresh hot chili pepper
1 tablespoon grated ginger root
1 cup chicken broth
Blend the spices together and set aside. Peel and slice the onions and potatoes into rounds
1/4 inch thick.
Combine the yogurt, chili, garlic, ginger, and spice mix. In a large bowl, toss the sliced
onions and potatoes.
Add the yogurt mixture and spread the vegetables in an even layer in a shallow baking dish.
Pour the stock over the top.
Bake in preheated 350F oven for 1 1/2 hours, until thoroughtly cooked and browned on top.
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Tandoori Prawn And Bacon Flan
Recipe By :
Categories : Seafood Tandoori
Spinach *Indian

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***FOR THE PUFF PASTE***
65 grams flour -- sieved
65 grams salted butter
a litle flour for dusting
200 gram tandoori prawns -- cut into 1 cm
-- pieces
75 grams bacon
oil to grill the bacon
65 grams spring onions -- chopped
100 gram processed cheese -- grated
***FOR THE EGG MIXTURE***
2 eggs -- (refrigerated)
1/2 cup milk
salt to taste
a pinch of ajwain
a pinch of black pepper powder
a pinch of clove powder
40 grams caviar
40 grams red lump fish roe/tuna
To prepare the puff paste: Make a well in the center of the flour and pour 75 ml water into it.
Gradually mix and knead to a soft dough. Put it in a plastic bag and refrigerate for 10
minutes. Roll out the dough on a lightly floured surface into a .5 cm thick rectangular shape.
Cut the butter into small cubes and sprinkle over the entire surface. Fold over, ensuring that
the butter doesn't fall out and dust with flour. Place the folded dough on a lightly floured
surface, and roll out the dough again, but this time into a still thinner rectangular shape and
dust with flour. Fold one end and then cover with the other to make three layers. Put the
folded dough in a plastic bag and freeze for 10 minutes. Repeat the process thrice.
Remove, roll out again on a floured surface and divide the flattened dough into two equal
portions.
To prepare the filling: Heat oil in a frying pan and fry the bacon over medium heat until
cooked, but not crisp Put prawns, bacon and onions in a bowl. Mix well. Beat the eggs in a
bowl, add the remaining egg mixture ingredients and whisk well.
To prepare the moulds: Grease a 22.5 cm round mould and line with the flattened puff paste,
discarding the overlapping paste. Spread the egg mixture in it. Sprinkle grated cheese on
top and bake in the pre-heated oven at 350F for 25-30 minutes or until a cooking needle
when pricked, comes out clean. If not, bake for a few more minutes. Demould, garnish the
flan with caviar and lump fish roe or tuna and serve as an entree.
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Tandoori Roti (Oven-Roasted Bread)
Recipe By : Chefnet

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500 gram whole wheat flour -- (2 1/2 cups)
butter -- (to grease baking
-- tray)
15 milliliters vegetable oil -- (1 tbs)
salt -- to taste
1. Flour and salt is sieved in a mixing bowl, the water mixed gradually and then the oil, and
kneaded to a soft dough. Cover with a moist cloth and keep aside for half an hour.
2. Divide into 10 equal portions, make into balls, and dust with flour. Keep aside covered.
3. Flatten each ball between the palms to about 15 cm in diameter. Bake for 3 minutes in a
greased baking tray, inside a preheated oven at 350 deg. F.
TO SERVE
Serve the rotis hot as soon as they are removed from the oven.
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Tandoori Style Chicken
Recipe By :
Categories : Chicken North Indian
Tandoori Spinach
*Indian

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1 medium chicken (about 3 pounds)
4 teaspoons white vinegar
salt
3 inches peeled -- fresh ginger
2 medium onions
1 bulb fresh garlic
1 pound plain yogurt
1 teaspoon red pepper
Meat should be at room temperature. Cut into serving-sized portions. Remove all skin and
fat. Use a sharp knife to slash chicken pieces in several pieces (cut through to the bone).
Mix vinegar with salt and lemon juice. Coat the chicken with the vinegar mixture.
Make a paste of ginger, onions and garlic in a mortar or food processor. Combine yogurt
with onion paste, red pepper, garam masala and black pepper. Stir well to combine and add
chicken. Cover and marinate at least 1 day, try 2 days. Let the chicken come to room
temperature before grilling or baking at 350F. for 40 minutes. Use melted margarine to
drizzle over chicken as it cooks. Serve on a bed of rice.
The marinade can be used again.
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Tandoori-Style Vegetable Kebabs
Recipe By :

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1 pound new potatoes -- (halved, quartered,
-- or -
cut into wedges)
1/2 head cauliflower -- broken into florets
2 medium carrots -- sliced 2-inch thick
1 medium onion -- cubed
1 recipe tandoori marinade -- (see below)
raita -- (for dipping) *, if
desired
***TANDOORI MARINADE***
1 cup plain yogurt
1 teaspoon salt
3/4 teaspoon garam masala **
* Raita: (plain yogurt with chopped -- cilantro, mint, cucumber, salt & pepper to taste) **
Available at Indian groceries and farmers markets
Bring a medium-size pot of lightly salted water to a boil. Add the potatoes and boil for 3
minutes. Add the cauliflower to the potatoes and boil for 3 minutes. Add the carrots to the
potatoes and cauliflower and boil for 2 minutes more. Drain immediately, plunge into cold
water to stop the cooking, and drain again. Place the vegetables, including the onion, in a
large bowl. Add the marinade and toss to coat. Let stand at room temperature while you
prepare the fire. (Alternately, the marinating vegetables can be refrigerated for up to 12
hours.)
Prepare a medium-hot fire in the grill. Thread the vegetables onto skewers. Grill the
vegetables, turning occasionally, until browned and tender, about 8 minutes. Serve hot, with
raita on the side if desired.
MARINADE: Combine the yogurt, garlic, ginger, cumin, coriander, salt, garam masala and
red pepper in a small bowl. Use this marinade with any vegetable or combination of
vegetables.
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Tarka Or Masoor Dal
Recipe By : W. N. Dyer

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8 ounces lentils -- washed and drained
1 1/2 pints water -- (850 ml)
8 ounces onion -- (250 g) -
(1/2 coarsely chopped -- 1/2 finely
chopped)
1 teaspoon salt
2 ounces butter -- ghee, or olive oil
2 cloves garlic -- (or), crushed
1 tablespoon ginger -- (or), finely chopped
1 green chilli -- (or 2) - (or),
-- sliced
1 teaspoon dried green chilli
1. Placed the washed and drained lentils in a large cooking pot with the water, the chilli
powder, salt, and the coarsely chopped onion. Bring to the boil then simmer. 2. Fry the
finely chopped onion, garlic, ginger and green chilli in the oil until the onion is golden brown.
Add this mixture to the simmering lentils, stir through, and continue to simmer until the lentils
are soft. 3. Cook gently and slowly. Add more water if needed, simmer longer if too thin.
Avoid letting the lentils stick to the pot.
Other spices that can be used include whole cumin seeds, ground coriander seeds,chopped
coriander leaves, cayenne pepper, ground turmeric and almost any other that may take your
fancy. Work from the basic recipe and vary one or two of the spices. I have been served dal
as the basis of an excellent vegetable chilli with cauliflower and other vegetables added for
variety.
Inspired from various sources and my own experimentation.
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Tarkari Do Pyaja
Recipe By :

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700 gram green peas
200 gram cauliflower
200 gram tomatoes
2 chopped onions
1/2 cup fresh curd
5 green chillies
1 piece chopped ginger
a big pinch of sugar
salt to taste
2 tablespoons ghee
a handful of chopped coriander leaves.
Cut vegetabes into small pieces. Take onion, green chillies, coriander, cumin seeds,
turmeric powder, ginger, garlic and grind into a fine paste. Heat ghee and fry the paste till
light brown. Add a pinch of sugar and required salt. Add vegetables fry and add well beaten
curd and half a cup of water. Cook till tender and mix in garam masala. Garnish with
chipped coriander leaves and serve hot.
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Tayyaar Shorba (Ready Gravy)
Recipe By : "Indian Vegetarian Cooking" by Michael Pandya

Categories : Vegetarian Eggplant
*Indian

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1 cup ghee
4 large clov garlic -- sliced
1 teaspoon fresh ginger root -- grated
4 ripe tomatoes -- quartered
salt -- to taste
2 1/2 cans tepid water
Heat the ghee in a deep saucepan over moderate heat, and sauté the onions and garlic until
golden. Stir in the ginger, turmeric, cayenne pepper, and garam masala -- one by one -- and
stir-fry about 5 minutes.
Add tomatoes and yogurt; stir in salt and cook for 2 minutes.
Pour in the water and bring to a boil. Reduce heat and simmer for about 10 minutes.
The gravy is now ready to use as needed.
Makes 2 1/2 cups.

&&&
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Tea Masala
Recipe By :

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1 pound black peppercorns
1 pound white peppercorns
1 pound cinnamon sticks
1/4 pound cloves -- optional
3/4 pound cardamom seeds -- (taken out of the
-- pods)
1/2 pound ground ginger powder
Tea is taken very seriously by most Indian households especially the masala that goes into it.
Nearly every household I know has a special tea masala recipe thats come down through the
family, usually great great grannys recipe of some kind! It is usualy made up in large batches
and kept in an airtight container to keep fresh for use when you brew. This is my mums
special! This recipe makes an enormous amount ,if you just want to try it out just take very
small amounts of the ingredients and follow the instructions.
In a coffee grinder, or mill grind all ingredients to a fine powder. Mix really well and store in a
airtight container. If you have the leftover cardomom pod skins don't throw away put then in
loose tea tin so when you brew up you will get that special Indian tea smell, you will be able
to strain then out with the loose tea.
How to make a cup of tea Indian style:
To make 2 cups of tea. Take a milk pan or something suitable, pour in 1 cup water, sugar to
taste (optional), 1/2 teaspoon of the tea masala, 1 cup milk, and bring to boil. When just
about to boil add 2 tspoons loose tea leaf, and boil for a few minutes more. Seive and serve
HOT. You can also add fresh mint leaves to the first stage.
------------------
Teekhi Tarkari (Zucchini With Whole Green Peppercorns)
Recipe By :
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4 medium zucchini -- trimmed and sliced
-- into rounds
1 fresh hot green chili -- seeded and chopped
2 garlic cloves -- sliced
1 tablespoon whole green peppercorns
1/4 teaspoon salt
Heat the oil in a large skillet and add the zucchini slices. Reduce the heat, add the green
chili and garlic, and stir. Add the peppercorns, pepper, salt, and lemon juice, and saute on a
low flame for 10 minutes. Then cover the pan and cook 2 minutes more.
serves 4
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Teesryo (Indian Steamed Curried Clams)

*Indian

-------- ------------ --------------------------------
2 large onions -- cut into thin rings
2 small fresh hot chiles -- cut into thin rings
1/3 cup shredded fresh coconut
1/2 teaspoon minced fresh cilantro
1/2 teaspoon sugar
salt to taste
6 dozen small clams -- well scrubbed
cilantro sprigs and lemon slices -- for garnish
Over a high flame, heat the butter and oil together in a large heavy pan or wok with a tight
fitting lid. Add the onions and fresh chiles and sauté until the onions are translucent but not
browned. Add the next 9 ingredients and toss the onions and chiles for about 2 minutes.
Reduce the heat to a simmer and add the sugar and salt to taste. Add the clams and cover
with a tight fitting lid. Steam for 8 to 10 minutes or until the clams open.
With a slotted spoon, remove the clams to a deep serving dish. Turn up the flame and,
stirring briskly, cook the juices in the pan for about 1 minute. Pour over the clams.
------------------
Serving Ideas : Garnish with cilantro and lemon and serve immediately.
Tekkady Attarachi (Lamb Chops)
Recipe By :

-------- ------------ --------------------------------
4 pieces - lamb rib
coconut oil to brush and baste braised
lamb
salt to rub
8 teaspoons ginger paste -- strained
4 teaspoons garlic paste -- strained
1/2 cup toddy vinegar
***FOR THE STUDDING***
12 cloves
12 cloves garlic
4 sticks cinnamon )
***FOR THE BRAISING***
oil to baste the legs
20 grams ginger
24 curry leaves
5 green cardamom
salt to taste
***FOR THE SECOND MARINADE***
60 grams yogurt -- beaten
1/4 cup cream
60 grams green peppercorns
30 grams pachchamanga/kairi -- (raw mangoes)
6 green chiles -- slit, deseeded and
-- chopped
7 1/2 grams mint leaves -- chopped
3/4 teaspoon fresh black pepper powder
1/2 teaspoon amchur -- (mango) powder
1/4 teaspoon kasoori methi -- (fenugreek) powder
1/4 teaspoon kebab cheeni -- (allspice) powde)
a generous pinch of black salt
For the first marinade: Forcefully rub - as in massage - the kid/lamb racks with chile powder.
Repeat the process with salt, then with garlic paste, ginger paste and finally with vinegar.
(Each of these ingredients should be rubbed separately and not as mixture). Refrigerate for
30 minutes.
For the studding: Using a cooking needle, stud the fleshiest meat of the rack with garlic
flakes and the whole garam masala.
For the braising: Rub the racks with oil and arrange in a roasting tray. Add the remaining
ingredients and enough water to cover the racks. Braise in a pre-heated oven (400o F) until
the liquor begins to boil. Reduce the oven temperature to 150o F and braise for two-and-a-
half hours. Remove and discard the liquor. Brush the racks with coconut oil and keep aside.
For the second marinade: Wash green peppercorns and pat dry. (If using canned green
peppercorns, drain the brine and pat dry.) Put all the ingredients, except yogurt, cheese and
cream, in a blender and grind to obtain a smooth paste. Mix in the whisked yogurt. Remove
and pass through a fine muslin cloth or a fine mesh soup strainer into the bowl. Add cheese
and cream and whisk to mix well. Rub the coconut oil-coated racks with this marinade and
refrigerate for 30 minutes. (Remove from the refrigerator at least 10 minutes before
cooking). Mix all the masala ingredients in a bowl and keep aside.
The skewering: Skewer right down middle horizontally and as close to bone as possible.
Pre-heat the oven at 250o F. Roast in a moderately hot tandoor for five to six minutes.
Remove, baste with olive oil and roast again for two minutes. Or, arrange leg on a mesh of
charcoal grill, cover the grill and roast over moderate heat for seven to eight minutes, turning
occasionally. Uncover, baste with cooking oil and roast again for two more minutes, turning
once. Alternatively, arrange leg on a greased roasting tray and put in a pre-heated oven for
eight minutes, turning occasionally. Baste with oil and roast again for three more minutes,
turning once. Remove.
Baste racks with butter, arrange on carving platter. Sprinkle the mixed masala over the
racks. Serve hot.
------------------
Tender Coconut Pudding
Recipe By :
-------- ------------ --------------------------------
3 tender coconuts
2 liters milk
1 cup sugar
20 grams china grass
Soak china grass in sufficient water for half an hour, then squeeze dry and keep aside.
Break coconuts, separate coconut water from the malai and keep aside.
Add condensed milk, sugar and china grass to boiling milk, stir for 15-20 minutes till the
mixture, then pour in moulds and garnish with remaining malai. Refrigerate for 2 hours.
------------------
Thanjavur Thengaipuri
Recipe By :

-------- ------------ --------------------------------
***FOR THE PANCAKES***
200 gram flour
50 grams rice flour
400 milliliter milk
100 milliliter coconut milk
2 tablespoons sugar
1/2 teaspoon salt
2 eggs
ghee
200 gram grated coconut
50 grams sugar
MIX all the ingredients for the pancake, except butter and ghee, thoroughly to obtain a
smooth batter. Keep aside for an hour. Heat a little butter in a nonstick pan and make thin
pancakes, until done on both the sides.
Mix the ingredients for the filling. Put a little filling over each pancake, roll, seal the sides and
shallow fry in hot ghee until golden brown. Serve warm, dusted with icing sugar.
------------------
NOTES : Coconut pancakes. Makes 8
Thankai Chutney - Coconut Chutney - S. India

*Indian

-------- ------------ --------------------------------
1 1/2 tablespoons dried tamarind
1/4 cup hot water
2 hot green chilies
1 / " piece ginger -- ¥
2 teaspoons oil
2 dried red chilies
5 curry leaves
Soak tamarind in hot water for 30 minutes. Squeeze well to draw out all pulp. Strain. In
food processor blend together coconut, tamarind juice, green chilies and ginger until fairly
fine. In small saucepan heat oil. Ad mustard seed, red chilies and curry leaves and let them
sizzle for 5-6 seconds. Add this to bended mixture an stir well to mix.
------------------
The Soup Nazi's Mulligatawny Soup
Recipe By : 5

-------- ------------ --------------------------------
4 quarts water
2 potatoes -- peeled & sliced
2 carrots -- peeled & sliced
2 stalks celery -- with tops
2 cups peeled & diced eggplant
1 cup frozen yellow corn
2/3 cup canned roasted red pepper -- diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
1 dash marjoram
1 dash nutmeg
1. Combine all ingredients in a large pot over high heat.
2. Bring to a boil, then reduce heat and simmer for 4-5 hours or until soup has reduced by
more than half, and is thick and brownish in color. It should have the consistency of chile.
Stir occasionally for the first few hours, but stir often in the last hour. The edges of the
potatoes should become more rounded, and the nuts will soften. Serve hot.
Notes:
Because of the extreme reduction, I found that the salt in the chicken stock was enough for
the recipe. However, if you use a stock that isn't so salty, you may find you need to add
extra salt to the soup.
------------------
Theeyal
Recipe By : Maya Nair


-------- ------------ --------------------------------
1 cup shallots or pearl onions
2 large onions
2 cloves garlic
2 teaspoons oil
salt -- to taste
few curry leaves
Peel and chop the large onions fine. Heat one teaspoon of the oil in a frying pan and add 1/2
cup of the chopped onions. Sauté well and when browned, add the curry leaves, coriander
seeds and methi seeds. Stir for a few more minutes and remove and keep aside. Wipe the
pan and add the coconut. On a low heat, dry roast the coconut until brown (not burned).
When it is cool, blend the coconut with the onion mixture adding a half cup of water.
Heat the remaining oil in a saucepan and add the mustard seeds. When they pop, add the
curry leaves and remaining onions and shallots and stir until browned. Add the tamarind
extract and 1/2 cup water and salt. When it starts to simmer, add the blended paste and
cook on a low fire for 20 - 30 minutes.
------------------
Thenga Churuttu (Pickled Mango)
Recipe By : Mareena Joseph (kerala.org/cuisine)

Categories : Condiments *Indian

-------- ------------ --------------------------------
2 mangoes -- cut into 1" squares
3 teaspoons salt
1 teaspoon oil
Heat oil in a pan. To that add mustard seeds. When it pops reduce heat to low and add
chile powder, salt, asafetida, turmeric and stir for about 3 minutes. Turn off the heat. Let it
cool for a while. Add this mixture to the cut mangoes and mix thoroughly. Keep this for 7-8
days for the flavor to seep into mangoes. You can add a little bit of distilled vinegar if you
like. It will help to keep the freshness. This is the Kerala mango achar.
------------------
Thengai Chaadam (Coconut Rice)


-------- ------------ --------------------------------
2 cups rice
1 teaspoon sugar
salt -- to taste
***FOR SEASONING***
1 teaspoon Bengal gram dal
2 green chiles -- cleaned and chopped
2 sprigs curry leaves -- cleaned and chopped
1 tablespoon cashew nuts -- broken
2 tablespoons black gram dal
(cleaned and soaked for 1/2 hour)
1 coconut -- grated
2 tablespoons oil
2 tablespoons ghee
Cook rice until just done. Spread on a flat dish. Add salt and sugar, then allow to cool. Heat
oil and add mustard seeds, black gram dal, Bengal gram dal and red chiles. When brown,
add green chiles, curry leaves, cashew nuts, soaked and drained black gram dal and grated
coconut. Fry until coconut is pink in color and pour over rice. Add ghee and mix well and
serve.
------------------
Thengai Chutney ( Coconut Chutney)

*Indian

-------- ------------ --------------------------------
***TO GRIND***
5 green chiles
salt -- to taste
***FOR SEASONING***
2 red chiles
1 tablespoon oil
Grind together coconut, green chiles and salt to a fine paste. Check consistency and add
water, if needed. Heat oil and add mustard seeds, black gram dal and red chiles. When
brown, pour over chutney.
------------------
Thengai Sadham (Coconut Rice)
Recipe By :

-------- ------------ --------------------------------
250 gram rice -- washed
50 milliliters oil
1 teaspoon urad dal
2 onions -- chopped
1 coconut -- grated
salt to taste
BOIL the rice until three-fourths done and cool. Heat oil and season with mustard seeds,
urad dal, red chiles and curry leaves. When the mustard seeds crackle, add chopped onion
and green chiles. Cook for a few minutes, add grated coconut, reserving a little for
garnishing, and sauté without letting the mixture turn brown. Add the cooked rice, salt,
coriander leaves and toss rapidly. Serve hot, garnished with freshly grated coconut.
------------------
Thengai Thirattipaal (Coconut Cake)


-------- ------------ --------------------------------
2 coconuts -- grated
2 cups jaggery -- powdered
2 tablespoons ghee
12 cardamom pods - seeds removed, ground
Grind grated coconut to a very fine paste, adding a little water if needed. Take jaggery,
ground coconut and ghee in a heavy pan and cook on a medium flame for about 15 minutes,
stirring continuously. Reduce to low flame and stir once in a while. Cook until mixture
becomes thick and starts leaving the sides of the pan. Add cardamom powder, mix well and
serve.
------------------
Theplas
Recipe By :

-------- ------------ --------------------------------
1 cup wheat flour
1/4 cup gram flour
salt to taste
4 pinches asafetida
1/2 teaspoon sesame seeds
2 tablespoons oil
Mix all ingredients except oil for shallow frying. Use a little water and knead a soft pliable
dough . Divide dough into 9-10 balls, roll each into a 5" round. Sprinkle flour over chappati
while rolling, for ease.
Place on a hot griddle, roast and drizzle oil, to shallow fry. Repeat for other side. Repeat for
remaining dough. Serve hot with chunda (refer pickles) or other pickle or curds. Equally
tasty when cold too.
Western India
------------------
Thosai (South Indian Pancake)


-------- ------------ --------------------------------
50 grams black gram dhal -- (ulundu) with skin
175 gram uncooked rice
75 grams cooked rice
1 1/2 cups water -- (to 2)
1 teaspoon salt -- (or), to taste
cooking oil -- sesame oil or ghee
Wash rice and dhal and soak each separately overnight or for at least 7 to 8 hours. Drain,
remove skin from the dhal. Grind rice and dhal together with the cooked rice and water in a
blender until smooth. Strain batter through a fine sieve. Add salt and mix well. Leave to
ferment for 8 to 10 hours. (Refrigerate if not using it for breakfast.)
Grease an iron griddle lightly with gingili oil. Pour a ladleful of batter onto the centre of the
griddle. Spread the batter immediately with the back of the ladle starting from the centre, in a
clockwise motion to make a thin pancake.
Cook for about half a minute or until the underside turns slightly brown. Remove thosai from
the griddle and repeat till the rest of the batter is used up.
Footnote: Grease the griddle lightly with sesame oil after each thosai is made. Sesame oil is
available in Indian grocery shops.
------------------
Thulu Chicken
Recipe By :
*Indian

-------- ------------ --------------------------------
50 grams chicken
5 red chiles
1 cup coconut -- grated
2 cups coconut milk
5 grams cumin seeds
5 grams black pepper seeds
5 grams methi seeds
6 0g ghee
5 0g onions -- chopped
5 grams garlic
2 lemons
salt to taste
Heat 3 tbsp of ghee in a pan, fry red chiles, cumin, methi, black pepper, coriander seeds,
grated coconut to golden brown and blend them to a fine paste. Clean the chicken and cut
into pieces. Marinate the chicken in the above mixture with salt for 1/2 an hour. Heat ghee
in a pan, fry chopped onions until golden brown and add little garam masala to it. Add the
chicken pieces along with coconut milk and cook until it is done. Sprinkle the lemon juice
before serving.
------------------
Tick-Keeah Kawab
Recipe By :
Categories : Meat On-The-Grill
*Indian

-------- ------------ --------------------------------
600 gram lean steak
1 tablespoon yogurt
1 tablespoon onion, finely chopped
1 teaspoon ginger, finely chopped
1 teaspoon garlic, finely chopped
1 teaspoon green chile, finely chopped
1 teaspoon peppercorns, crushed
1 egg
salt to taste
CHOP the meat into manageable pieces and process in a mixer to obtain a smooth paste.
Add the remaining ingredients. Mix well. Divide the mixture into small portions and roll into
lemon sized balls and press lightly to make a disc.
Grill steaks over medium coals. Line the grill pan with foil (to collect the drips and save on
cleaning). Put the kebabs on the pan rack and slide the pan to the midway position. Grill for
10 to 12 minutes turning once.
Serve hot or cold with salads and chutneys.
------------------
NOTES : Great barbecued kabobs if you have a banana leaf at hand and a
grill fired up
Tikka
Recipe By :

-------- ------------ --------------------------------
***for the dough***
1/2 kilogram potatoes
2 teaspoons chopped coriander leaves
4 slices bread
salt to taste
1 teaspoon chopped mint leaves
2 teaspoons chopped green chillies
oil for frying
Boil, peel and mash potatoes. Soak bread slices in water for five minutes. squeeze out
water and crumble over potatoes. Add salt and chopped herbs. Knead well to form a soft
dough. Divide into 12 pieces. Form into balls and flatten into rounds with hand. Place about
2 teaspoons of stuffing in the centre of each.
Seal edges of potato pastry together and pat well with hand to smooth. Deep fry in hot oil till
golden brown. Serve hot. If necessary, dip in egg, roll in breadcrumbs and deep fry tikkis for
a crisper top.
------------------
Tikka / Tandoori Masala Gravy
Recipe By :
Categories : Sauces Tandoori
Spinach *Indian

-------- ------------ --------------------------------
2 garlic cloves
4 ounces onion
1 tablespoon red tandoori paste -- up to 2
4 canned plum tomatoes
7 ounces canned tomato soup
1/2 green capsicum pepper
4 green chiles
7 5 ml single cream
2 tablespoons coconut milk powder or 1 inch lump of
-- creamed coconut
1 tablespoon dried fenugreek leaves
salt to taste
Heat oil in large frying pan, stir fry garlic 30 secs, then add onion and fry 8-10 mins. Add
pastes fry 2 mins, then tomatoes, vinegar, ketchup, soup, peppers and chiles. simmer for 5
mins and remaining. Add water if it thickens too much. Just add cooked meat and heat
through
1 cup of milk 6 tablespoons of vegetable oil 14 oz (400g) tin of tomatoes 1 teaspoon sugar
salt
SPICES 1
1 teaspoon chile powder 4 teaspoons ground coriander 3 teaspoons turmeric 4 teaspoons
garlic powder
SPICES 2
4 teaspoons paprika 1 teaspoon garam masala 1teaspoon dry fenugreek leaves
METHOD Mix spices 1 with a little milk into paste, heat oil low heat, add paste, fry a few
minutes. Remove heat and cool a bit. Liquidise tomatoes, add to fried paste. return heat.
Add salt, sugar a rest of milk. Stir constantly !. When solids separate from the oil add spices
2. If it all thickens up add a little more milk. Just add pre-cooked meats and heat through.
------------------
Tikka Kabobs
Recipe By :
Categories : Meat Kabobs

-------- ------------ --------------------------------
2 pounds boneless meat*
5 garlic flakes
4 tablespoons sour cream
salt to taste
* preferably from butter fried leg of lamb, cut into 2" cubes
Puree all the ingredients, except the lamb, together in a blender. Pierce the cubes of lamb
with a thick skewer or sharp knife, so that a visible hole is made in the meat. The idea is to
allow the meat to marinate properly, which is the entire secret of the recipe. Place the above
puree in the hole of the meat and marinate overnight in the refrigerator. When you are ready
to cook, place the kabobs in a broiler pan to drain off excess juices. Heat the oven to a full
broil for 15 minutes and place the kabobs in the oven. Broil for about 15 minutes and
remove from the oven. Turn the pieces over and broil for another 15 minutes. Sprinkle
some fresh coriander leaves and serve hot.
------------------
Tikka Murgh
Recipe By :

-------- ------------ --------------------------------
2 pounds chicken legs or thighs
butter for basting
***MARINADE***
1/4 cup yogurt
1 teaspoon mace-nutmeg-cardamom powder
2 tablespoons -- ¥
1 gram flour
salt -- to taste
5 tablespoons oil
Clean, remove skin and debone chicken. Cut each leg and thigh into 4 pieces tikka in all.
Whisk yogurt in a large bowl, add the remaining ingredients and mix well. Rub the chicken
pieces with this mixture. Keep aside for 3 1/2 hours.
Preheat the oven to 350F.
Skewer the marinated tikka at least an inch apart. Keep a tray underneath to collect the
drippings.
Roast in a moderately hot tandoor oven for 6-7 minutes, basting at least once. In a charcoal
grill, for about the same time, basting once. In a pre-heated oven, roast the tikka for 8-10
minutes, basting at least twice. Make sure that the chicken does not touch the sides or the
bottom of the oven.
------------------
Tikki Potato Balls
Recipe By :
*Indian

-------- ------------ --------------------------------
500 gram potatoes
1 small loaf bread
300 milliliter water -- (2 cups)
-- chopped
few fresh coriander leaves -- finely chopped
1 lime -- juice of
2 cups groundnut oil -- (peanut oil), for
-- deep-frying
Soak bread in water for 15 min. Squeeze out water and mash.
Pressure cook potatoes. Peel and mash completely while hot. Mix with soaked bread, lime
juice, coriander leaves, chiles, ginger, cumin seed, salt. Knead entire mixture to smooth
constancy. Shape into small round balls. Deep fry in oil. Serve piping hot with chutney or
tomato sauce.
------------------
Timatar Ka Salad - Fresh Tomato Salad


-------- ------------ --------------------------------
1 1/2 pounds tomatoes
25 basil leaves
1/2 teaspoon salt
3 tablespoons vegetable oil -- peanut and mustard
-- oil, plus 1
tablespoon
Cut tomatoes into 1/4 slices and arrange in slightly overlapping layers on large plate. Tuck
basil leaves singly into layers of tomatoes so that about 3/4 of each leaf is visible. Do this
evenly so that green and red are distributed. Sprinkle salt, black pepper, chili powder and
lemon juice over tomatoes. Put oil in small saucepan and set over high heat. When hot put
in cumin and mustard seeds. As soon as mustard seeds beging to pop, lit the saucepan off
heat and spoon the oil and spices over tomatoes. being careful to avoid leaves. Serve
immediately.
------------------
Toasted Sandwich Indian Style!
Recipe By :

-------- ------------ --------------------------------
bread -- as required
1/2 cup cubed potatoes -- (very small)
1/2 cup peas
1/2 cup sweetcorn
1 green chillies -- (to 2), finely
-- chopped
1 chopped onion -- optional
2 teaspoons cumin seeds -- (jeera)
salt -- to taste
sugar -- if needed
butter -- to fry
1 tablespoon oil
In a wok or heavy based saucepan heat the oil and when hot add the jeera seeds, wait till
they pop and fry the onions, chillies and the ginger. Add the peas, potatoes, corn and salt,
tumeric powder, cover and cook until tender. Then add the garam masala, lemon juice and
sugar as required. Give it a good stir. Cool a little. Place the bread in the sandwich maker (I
usually butter both sides not worrying about the cholesterol :)!), place the filling and cook. If
you are having an open sandwich then you can either shallow fry the bread in butter or just
toast it.
------------------
Tofu "Egg Salad" With Dill
Recipe By : Mother Nature's Garden by Florence and Micky Bienenfeld

Salads - Dressings

-------- ------------ --------------------------------
1 package regular tofu -- (14 ounce) rinsed
and well drained
1/2 medium onion
2 celery stalks
1 medium carrot
1/4 large bell pepper
1 tablespoon fresh dill -- or
2 teaspoons dried dill
2 tablespoons tahini
2 teaspoons cider vinegar
2 teaspoons maple syrup
1 tablespoon reduced-salt soy sauce -- or
bragg liquid aminos
Into a medium bowl, crumble the tofu. In a food processor or by hand, mince the onion,
celery, carrot, bell pepper, and dill. Stir the minced vegetables into the tofu along with the
remaining ingredients. Mix well, and chill the mixture before serving.
Yield: 2 1/4 cups
------------------
NOTES : Dill and bell pepper give a delightful flavor to this nourishing high-protein spread.
Tofu Onion "Egg Salad"
Recipe By : Mother Nature's Garden by Florence and Micky Bienenfeld

Salads - Dressings

-------- ------------ --------------------------------
1 package regular tofu -- (14 ounce) rinsed
and well drained
1 small onion
2 green onions
3 celery stalks
1 large carrot
1 teaspoon vegit
1 tablespoon reduced-salt soy sauce or
bragg liquid aminos
1/4 cup tahini
Crumble the tofu into a medium bowl. In a food processor or by hand, coarsely chop the
onions, celery, and carrot, and stir the vegetables into the tofu. Stir in the remaining six
ingredients, and mix well. Chill the mixture before serving.
Yield: 2 1/4 cups
------------------
NOTES : This mildly flavored high-protein spread is easy to prepare. It makes delicious
sandwiches.
Tomato Chutney
Recipe By : Troth Wells,"The World in Your Kitchen: Vegetarian Recipes"


-------- ------------ --------------------------------
1 cup vinegar
2 dried red chiles -- (soaked in the
-- vinegar
for 2 hours)
1/2 teaspoon ginger -- grated
2 tablespoons sugar -- or to taste
1 liter tomatoes -- sliced
1/2 cup dates -- chopped
***SPICE MIXTURE***
2 cloves
5 cardamom seeds -- (remove from &
-- discard
1 pod )
Remove the chiles from the vinegar (after soaking 2 hours), retaining this for later use.
Grind the soaked chiles with the ginger and garlic in a blender. Now put the vinegar, sugar
and salt in a large pan and bring to a boil. At this point, add the tomatoes, dates and the
teaspoon of the spice powder. Stir them round and then simmer on a moderate heat until the
mixture becomes very thick and has the consistency you like for chutney. Remove the pan
from the heat, allow to cool a little and then spoon the chutney into warmed jars. Cover and
once opened, store in the refrigerator for up to 6 weeks.
------------------
Tomato Dal (Tomato Pappu)


-------- ------------ --------------------------------
1 cup tur gram -- (toor or toovar dal)
4 ripe tomatoes
1/2 teaspoon peeled broken black gram dal -- (urad dal)
2 green chiles
1 onion
1 tablespoon oil
salt -- to taste
1. Boil tur gram and keep aside.
2. Chop tomatoes, onion and green chiles.

3. Fry cumin seeds, mustards seeds, black gram and curry leaves. Add onion and green
chiles. After a minute, add tomatoes.
4. Add tur gram, half a glass of water, salt and chile powder. Cook until thick. Stir.
------------------
Tomato Rice
Recipe By :

-------- ------------ --------------------------------
4 cups cooked rice
5 medium ripe tomatoes -- cut in small cubes
1/2 teaspoon chili powder *
1 teaspoon salt
4 teaspoons oil
* (You can substitute this with 2 medium-sized green chilies or 1 Jalapeno pepper, cut into
long thin slices.)
Heat the Oil in a saucepan over a medium flame. Put in the mustard seeds. As soon as the
seeds start to pop, put in the diced onion and channa dhal. Fry until the dhal turns light
brown (if you are using green chilies, add them now and fry for another 15 to 20 seconds).
Put in the tomatoes and salt and fry until the tomatoes turn into a thick, saucy mixture. Add
the chili powder and mix well. Remove from heat.
Spread the rice in a shallow vessel. Add the tomato paste to the rice and mix well. Adjust
salt to taste.
------------------
Tomato Sar


-------- ------------ --------------------------------
1/4 kilogram tomatoes -- finely cut
2 onions -- finely cut
salt -- to taste
***FOR SEASONING***
2 tablespoons oil
6 flakes garlic -- (to 8), crushed
1/2 teaspoon jeera -- (cumin) powder
1/2 teaspoon pepper
Cook the tomatoes and onions with 7 to 8 cups of water and salt to taste. When it is cooked,
season with oil, mustard seeds, curry leaves, garlic and jeera, pepper and chile powders.
Cover and cook for another 5 minutes. Garnish with chopped coriander leaves.
------------------
Tomato Tamarind Chutney
Recipe By :

-------- ------------ --------------------------------
4 tabelspoons olive oil
a generous pinch ground asafetida
1/2 teaspoon whole cumin seds
1 1/2 cups tomato sauce
1/2 cup tamarind pulp
1 teaspoon salt -- up to /4 - 1 1/2
1/8 tea pooon ground cinnamon
1/4 tea pon cayenne
1 teaspoon sugar -- (add a bit more if
-- you want to)
Heat the oil in a 2-quart pot over medium-high heat. When hot, put in the asafetida, and a
few seconds later, add the cumin and mustard seeds. The cumin seeds will begin to darken
in the oil within a few seconds. Put in the chopped onions and minced garlic, and fry, stirring,
for about 2 minutes, or until the onions darken at the edges. Now pour in the tomato sauce
and tamarind pulp. Also add the salt, garam masala, cinnamon, black pepper, cayenne, and
sugar. Bring to a boil. Cover, lower heat, and simmer gently for 15 minutes.
makes 2 cups
------------------
Toorai
Recipe By :

-------- ------------ --------------------------------
torai ribbed gourd -- (or zucchini or
(- snake gourd)
150 grams paneer -- (cottage cheese)
75 grams potatoes
45 grams carrots
10 grams ginger
6 1/2 grams taaza dhania / coriander
2 green chiles
salt
45 tej patta (bay leaves)
30 grams roasted channa dal
10 chakriphool (star anise)
***THE GRAVY***
oil
8 cloves garlic
1 1/2 grams rai (mustard seeds)
1 gram zeera (cumin seeds)
16 curry leaves
200 grams onions
150 milliliters fresh tomato puree
60 grams imlee (tamarind pulp)
12 grams dhania (coriander powder)
4 1/2 grams red chile powder
3 grams haldee (turmeric powder)
720 milliliters vegetable stock
9 grams masala
Ribbed or Snake Gourd stuffed with potatoes and cottage cheese, in spicy gravy.
Preparation Time: 1 hour Cooking time: 20 minutes
1. Wash, peel, slice along the length, deseed and halve torai.
2. Heat oil in a kadhai/wok and deep fry the torai over medium heat until cooked (approx 4-5
minutes). The torai will become limp but that is no cause for worry! Remove to absorbent
paper to drain the excess fat.
3. Cut paneer, boil, cool, peel and cut potato and carrots into brunnoise (ensure that the
potatoes are not over-cooked).
4. Scrape, wash and finely chop ginger.
5. Clean, wash and finely chop coriander; reserve half for garnish.
6. Wash green chiles, slit, deseed, finely chop and discard the stems. Mix these and the
remaining ingredients with the paneer, divide into 16 equal portions.
The Stuffing:
Stuff a portion of the filling in each torai, compressing to ensure it is firmly packed.
The Masala:
Heat a tawa/griddle, broil each of the spices (not the channa daal), individually, over very low
heat until they emit their unique aroma. Put all the ingredients in a blender and make a
coarse powder. Remove and store in a sterilised, dry and airtight container.
The Gravy:
1. Wipe red chiles clean with moist cloth. Clean curry leaves, wash and pat dry.
2. Peel, wash and finely chop onions.
3. Heat oil in a handi/pan, add garlic, sauté over medium heat until light golden.
4. Add mustard seeds, cumin seeds and whole red chiles, stir until the seeds begin to pop,
add curry leaves, stir.
5. Add onions and sauté until golden. Then add tomato puree, tamarind pulp, red chiles and
turmeric, bhunno/stir-fry until the fat leaves the sides.
6. Add water and salt, bring to a boil, reduce to low heat, simmer, stirring occasionally, until
the gravy is of thin sauce consistency.
7. Sprinkle masala, stir, add the stuffed torai, bring to a boil, reduce to low heat and simmer,
pouring sauce over the torai constantly for 2-3 minutes. Remove and adjust the seasoning.
8. Remove the torai to a serving dish, pour on the gravy, garnish with the reserved
coriander, toasted almonds and tomato dices. 9. Serve with steamed rice or bread.
------------------
Toovar Dal
Recipe By :
*Indian

-------- ------------ --------------------------------
5 ounces toovar dal
1 pint water
2 green beans
5 curry leaves
1 1/2" piece ginger
1 green chile powder
1/2 tablespoon jaggery
2 tomatoes
1 tablespoon raw groundnut meats
salt to taste
***TARKA***
1 tablespoon ghee or oil maybe used
1 tablespoon freshly chopped coriander
leaves
1 pinch asafetida
Wash and clean the dal thoroughly and leave to soak for one hour. Wash it again one or two
changes of water and then place it in a saucepan with one pint of water. Wash the
drumsticks and cut into two in. long pieces. Add this to the dal with the curry leaves, the
salt, chopped ginger, chopped green chile powder, jaggery, chopped tomatoes and raw
groundnuts. bring the dal to the boil, reduce the heat and let it simmer for about 15 minutes.
until the dal is well blended and the drumsticks are tender. The consistency of the dal should
be like that of a cream soup.
To make the tarka, heat the ghee or oil and when hot add the cumin seeds and the mustard
seeds. As soon as they start to op add the asefoetida and the chile powder. Stir fry for a
second only or the chile powder will burn. Pour it over the prepared dal and garnish with
fresh chopped coriander leaves.
Source: Meera Taneja, "Indian Regional Cookery"
------------------
Tulshakree
Recipe By :

-------- ------------ --------------------------------
1 cup shelled pistachio nuts or any other dry
-- fruit of your
-- choice
1 cup sugar
5 cardamoms -- peeled, seeds
-- crushed a few
-- strands of kesar
a few drops of lemon juice
In a thick bottomed kadai place the sugar with the powdered elaichi seeds and kesar. Heat
gently till sugar melts and then put the flame on sim. When the sugar has completely melted
take a drop of it and put in a cup of water. If it turns hard turn off the gas and add the nuts,
juice and stir well for a while.
Pour the caramel onto a well greased surface. Immediately roll it out with a wetted rolling
pin. Cut into small pieces and store in air tight tins.
------------------
Tuna Ki Kari - Curried Tuna


-------- ------------ --------------------------------
2 ounces onion -- cut into half rings
1 clove garlic -- very finely chopped
1 teaspoon curry powder -- as bolst's hot
1 6 oz can good quality oil packed tuna -- undrained
1 fresh hot green chili -- cut into fine
-- rounds
1 / " piece fresh ginger root -- ¥peeled, julienned
Put oil in non stick frying pan and set over medium-high heat. When hot, put in onion and
garlic. Stir-fry until onion turns brown ant edges. Add curry powder; mix. Add tuna; mix well.
Turn heat to low and add green chili, ginger and coriander; mix. Check for seasoning; mix
and turn off heat. Serve hot or cold. As a sandwich filling, puff pastry filling, pasta salad.
------------------
Tur Gram Powder (Kandi Podi)

Categories : Spices And Pastes Eggplant
*Indian

-------- ------------ --------------------------------
4 teaspoons tur gram -- (toor / toovar dal)
4 red chiles
salt -- to taste
1. Heat the frying pan for half a minute.
2. Roast tur gram and chiles in it, lightly. Remove. Cool.
3. Roast cumin seeds in the pan, stir, and remove at once. Cool.
4. Grind all the ingredients along with salt to make a soft, fine powder.
Serve with idli or rice, and ghee.
------------------
Turmeric Leaf Gatt (Manjolda - Ereta Gatti)

Categories : Rice Appetizers
*Indian

-------- ------------ --------------------------------
12 turmeric leaves -- (to 15)
1/2 kilogram boiled rice -- (soaked in water for
-- 2 hours)
salt -- to taste
1 coconut -- finely grated
1/2 kilogram jaggery -- grated
4 cardamoms -- powdered
(mix 3 ingredients together & keep aside)
Wash and wipe the turmeric leaves dry. Grind the rice with salt to taste and just enough
water to a fine paste. Apply evenly on each turmeric leaf. Place 1 spoonful of prepared
filling on top and fold the leaves into half. Steam them until cooked in an idli cooker. Serve
with ghee.
------------------
Turmeric Rice
Recipe By :
*Indian

-------- ------------ --------------------------------
2 1/2 cups water
1 cup converted rice
1 pinch chile powder
1/2 bay leaf
Bring water to boil in medium sauce pan. Add rice with spices, stir gently for 10 seconds.
Cover pan, lower heat to low - cook covered for 30 minutes. Stir when finished.
------------------
Udipi Sambar
Recipe By :

-------- ------------ --------------------------------
1/2 cup tur dal
2 tablespoons coconut or groundnut oil
1/2 tablespoon + 1/2 tsp urad dal
6 red chiles
1 1/2 tablespoons coriander seeds
1/4 coconut;
25 small red samhar onion -- up to 30
2 green chiles
a lemon sized ball of tamarind
1 1/2 teaspoons jaggery -- crumbled
COOK the tur dal until done and mash well. Heat one tbsp. oil in a heavy bottomed pan.
Add the methi seeds and fry until light red. Add 1/2 tsp urad dal and fry until the urad dal too
is light red. Add the red chiles and coriander seeds and fry until well roasted. Add curry
leaves and grated coconut and fry for a few minutes.
When cool, grind in a mixer to a fine paste, adding a little water. Clean and peel the onions
(keeping them whole). Heat one tbsp. oil in a heavy bottomed pan. Add 1/2 tsp. mustard
seeds. When they splutter, add 1/2 tsp urad dal and asafetida. Fry for a minute. Add
sambar onions, green chiles and curry leaves. Also add vegetables of your choice.
Fry well until you get a nice aroma. Add a little water, cover and cook until the vegetables
are done. Soak the tamarind in a little water and extract the pulp. Add it to the cooked
vegetables. Bring it to a boil. Add salt and jaggery and cook until the raw smell of tamarind
disappears. Add the mashed tur dal and the ground masala paste. Mix well, add a little
water if required. Simmer for a couple of minutes. Serve hot with rice or dosa. Can add
vegetables like lady fingers, brinjals, pumpkin and drumsticks to the sambar.
------------------
NOTES : Makes 500ml
Ullundhu Vadai
Categories : Dals South Indian
Snacks *Indian

-------- ------------ --------------------------------
1 cup urad dal
1/2 inch ginger -- grated
1 cup water
1 teaspoon salt
1 1/2 cups oil -- for frying
1 medium onion -- chopped, optional
1/2 small cabbage head -- chopped, optional
This is a South Indian snack.
Soak urad dal for about 3 to 5 hours. Drain the water completely and grind until the urad dal
is just about broken in small pieces (maavu should not be too fine). Put the urad dal in the
blender or food processor with as little water as possible, to do this grind 1/2 cup of urad dal
at time (or else the blender will be on fire ). Mix chiles, ginger, salt and the optional
vegetables to the urad dal. You can take just onion or both onion and cabbage.
Add the oil to heated wok (vaanali) and heat the oil on medium-high heat for about 3 to 5
minutes. Wet the palm of one of your hands. Put the maavu on the wet palm and shape it
like doughnut and drop it slowly into the oil and fry until golden brown. If the shape doesn't
matter to you, then take the maavu and drop into the oil using a tablespoon (slightly oil the
spoon before taking the maavu so it won't stick to the spoon). You can add 2 or 3 at a time
depending on how much oil you have in the vaanali.
Variations: To the same maavu, add about 1 teaspoon whole black pepper (crushed), 1/2
cup of chopped fresh coconut, 1/2 inch ginger grated and salt (omit chiles, onion and
cabbage). Drop the maavu into the oil in round shapes, to make Madras Bonda and fry until
golden brown.
------------------
Undhiyo
Recipe By :
*Indian

-------- ------------ --------------------------------
***FOR VEGETABLES***
papdi
potato
onion
raw banana
tinda -- chopped into chunks
peas
***FOR MASALA 1***
coconut
coriander
onion -- finely chopped
besan -- (roasted)
dhania-jeera
haldi
hing
red chile powder
jaggery
cocum
tomato
***OR MASALA 2***
coconut
coriander
besan powder
dhania-jeera
ginger
green chile
garlic
haldi
***OR MASALA 3 * ***
coconut
coriander
besan
onion
tomato
haldi
hing
salt
red chile powder
jaggery
* This 3rd Masala goes well with Potato - Cauliflower and Peas
Mix masala in vegetable and allow to steam. This depends on cooking time. Potatoes take
longer to cook than Onions or Papdi, and should therefore be put in first. Make a slight gravy
of the same masala and pour onto the vegetables. Mix and serve.
------------------
Unleavened Bread (Chapatti)


-------- ------------ --------------------------------
12 ounces chapatti or wholemeal flour
1 teaspoon salt
water
Sift the flour and salt together into a large bowl and gradually add a little water to obtain a
hard dough. Kneed the dough for 5 minutes until it becomes elastic. Return the ball of
dough to the bowl, cover with foil or cling film and place in the refrigerator to chill for 2-3
hours.
To cook, break off a lump of dough and form it into a ball approximately 2 inches in diameter.
On a floured board, roll each ball into a disc measuring 6-9 inches in diameter and about 1/8
inch thick. Traditionally, chapattis are cooked on a convex iron plate known as a tawa, but if
you do not have one of these, they can be cooked with a high degree of success in a dry
frying pan.
Sprinkly a little flour into the frying pan, heat it and place the chapatti in it. Cook until it is dry
on one side, turn it over and cook the other side. This should take about a minute. Once
you have done this, remove the frying pan from the heat and using tongs place the cooked
chapatti directly onto a low heat source. If this is gas you should leave it there for a couple of
seconds then flick it over onto the other side. It takes slightly longer on electric cookers. You
will see that brown spots begin to form on either side and the chapatti should puff up almost
into a sphere. Place the chapatti in a tea towel and wrap, keeping warm in a low oven before
serving.
NOTE: Must be eaten within 1/2 hour of being cooked or they become tough.
------------------
Upma - 1
Recipe By :
Breakfast

-------- ------------ --------------------------------
1 1/2 cups semolina -- (sooji/upma ravva)
6 cashew nuts
1/4 teaspoon ginger pieces
2 green chiles -- (long)
10 curry leaves
1 large onion
1/3 cup oil
2 1/2 cups water
salt -- to taste
In a non-stick skillet heat oil on medium heat, add mustard seeds and when they pop, add
cashew nuts and fry until they are light brown. Now add chopped onion, green chiles, ginger
pieces, curry leaves and fry until onion is translucent.
Now add the water and raise heat to high. When water comes to a boil add salt to taste and
pour in the semolina slowly while stirring constantly. Make sure that the semolina has
thoroughly mixed with water.
Now reduce heat to low, cover with a lid and let it cook for 3-4 minutes.
Remove from heat and add lemon juice. Garnish with coriander leaves before serving.
Note: Most people prefer upma made of semolina which is fine and not coarse. So when
buying semolina ask for the finer variety. If you do buy the coarser kind, then, add a little bit
more water for it to cook well.
------------------
Upma - 2
Recipe By :
Categories : Breakfast *Indian

-------- ------------ --------------------------------
1 cup cream of wheat
1 onion cut lengthwise
1 teaspoon salt
1 cashew-nut
1/4 lemon
1/2 cup peas
1 clove garlic
1 1/1" piece ginger
1 green chili cut into small pieces.
Fry cream of wheat on a dry pan for 5 minutes and set aside.
Put two tablespoons of oil in a pan and heat. Add mustard seeds, Urad dal, cashewnut, and
garlic clove. Wait till mustard seeds stop splitting. Add the onion, chili, and ginger and fry till
the onion turns brown. Add cream of wheat and fry for 3-5 minutes. Add salt and peas. Add
two cups of boiling water and stir for 2 minutes. (Switch off the stove as soon as the water is
poured.)
Cover the vessel for 4 minutes. Add lime if needed. Recipe from Sriram, 1985
This is a breakfast dish in the southern part of India.

------------------
Uppu Elimachangai (Salty Lemon Pickle)


-------- ------------ --------------------------------
6 lemons
12 green chiles
5 cm ginger -- peeled and chopped
salt -- to taste
Cut lemons into 2 cm. pieces. Chop chiles fine. Mix together lemons, ginger, chiles and salt
well in a pickle jar. Allow to stand for about 3 days and then use. Refrigerate.
------------------
Urad Dal Ki Roti
Recipe By : Adapted from a recipe in "Cooking the Punjabi Way"


-------- ------------ --------------------------------
250 grams flour
250 grams urad dal
1 tablespoon ginger powder
1 bunch sliced coriander leaves
1 small onion -- minced
salt -- to taste
chile powder -- to taste
1 tablespoon crushed pomegranate seeds
Boil dal a few minutes, or soak overnight. Drain, and grind coarsely. Fry dal and dry spices
in 2 tablespoons ghee for a few minutes, then cook, covered, over low heat until the dal is
cooked. Remove from heat. Cool and mix in flour, chiles, onion, coriander leaves, and
pomegranate seeds. Add enough water to make a stiff dough. Using balls of dough the size
of lemons, roll each roti out into a thin circle. Fry each roti in oil. Serve hot.
------------------
Urad Dosa

Rice *Indian

-------- ------------ --------------------------------
1 cup urad dhal
3 cups rice
salt -- to taste
oil -- for frying
Wash and soak urad dhal and rice separately for 4 to 5 hours. Grind urad dhal and rice
together to a fine paste. The batter should be of dropping consistency. mix it well with a little
salt, cover and keep aside for 8 hours.
Heat dosa tava. Apply a little oil. Pour a ladle full of batter and spread it in a circle of 1/4
inch thickness. Cover the tava and cook for 1 minute. Remove the cover and take out the
dosa. Repeat for remaining batter.
------------------
Urad Vada

Vegetarian *Indian

-------- ------------ --------------------------------
1/2 kilogram urad dhal -- (soaked for 1-2
hour)
1 piece ginger -- optional
3 green chiles -- cut
salt -- to taste
1 sprig curry leaves -- broken
oil -- for frying
Wash and grind the urad dhal to a thick paste. While grinding, add 2 red chiles, ginger, and
2 green chiles. Remove. Mix with salt, curry leaves, and 1 green chile powder.
Keep enough oil in a karai to deep fry vadas. When the oil is very hot, take small lumps of
paste and form into small balls, drop into the oil and cook on medium fire until all sides are
brown. Drain and remove. Serve with chutney or sambar.
------------------
Urulaikizhangu Bonda - Potato Bonda

*Indian

-------- ------------ --------------------------------
4 large potatoes
1 piece ginger -- (1"), finely chopped
salt -- to taste
-----for tempering-----
3 teaspoons ghee
1 teaspoon black gram dal -- (washed urad dal),
-- picked over
and
rinsed
a few curry leaves
-----batter-----
2 cups bengal gram flour -- (besan, chickpea
-- flour)
2 teaspoons red chili powder
salt -- to taste
Boil the potatoes in the jackets. Peel, mash and set aside.
TEMPERING: Heat 3 teaspoons ghee in a heavy saucepan. Add the mustard seeds, black
gram dal, halved red chili, and a few curry leaves.
When the mustard seeds splutter, add the green chilies, ginger and onions. Saute for 2-3
minutes.
Add the mashed potatoes, salt to taste, ground turmeric, and chopped coriander leaves.
Cook for 2-3 minutes until thoroughly blended. Remove from heat and cool.
Shape the potato mixture into lemon-sized balls. Set aside.
TO MAKE BATTER: In a large mixing bowl, combine the Bengal gram flour, red chili powder,
asafoetida powder, and salt to taste. Add enough water to make a smooth batter of dropping
consistency.
Heat oil for deep-frying. Dip each potato ball into the batter and fry until golden brown in
color.
------------------
NOTES : For a tangy taste, squeeze lime juice into the potato mixture.
Urulakazhangu Kaarakari (Spicy Potato Curry)


-------- ------------ --------------------------------
1 kilogram potatoes -- boiled and mashed
1 teaspoon turmeric
1 lemon -- juice of
2 sprigs curry leaves -- chopped
salt -- to taste
***FOR SEASONING***
Heat oil and add mustard seeds, black gram dal and red chiles. When brown, add turmeric
and curry leaves. Fry for a minute and add mashed potatoes, salt and sambar powder.
Cook on a low fire until dry. Add lemon juice and mix well. Serve hot.
------------------
Urulakazhangu Koottu (Potatoes In Tamarind And Coconut Grav


-------- ------------ --------------------------------
1 kilogram potatoes -- boiled and mashed
1/4 kilogram onion -- peeled and chopped
1 teaspoon turmeric
1 sprig curry leaves -- cleaned
salt -- to taste
***TO GRIND***
8 red chiles -- fried
1 small coconut -- grated
1 marble-sized ball of tamarind
1 sprig curry leaves -- cleaned
***FOR SEASONING***
1 1/2 teaspoons mustard seeds
Grind together red chiles, asafetida, grated coconut, tamarind and curry leaves to a thick
paste adding a little water. Heat oil and add mustard seeds, black gram dal and red chiles.
When brown, add onions and turmeric. Fry until onions become golden. Add mashed
potatoes, coconut paste, salt, half cup water and curry leaves. Bring to a boil and serve hot.
------------------
Usal - Savory Bean Sprouts - W. India


-------- ------------ --------------------------------
3 cloves garlic
3 tablespoons oil
1 pound bean sprouts
1 teaspoon salt
Grind together cumin, turmeric, garlic and chili powder to find paste. Heat oil and fry onion
until golden brown. Add ground paste and fry with onion for 1 minute. Add bean sprouts and
salt and mix with spices and stir fry 2-3 minutes. Add lime juice. Cover and cook on low
heat for another 2-3 minuts. Garnish with coriander leaves and serve hot.
------------------
Usli Ghee (Clarified Butter)
Recipe By :

-------- ------------ --------------------------------
text only
Butter in Hindi is called makkhan. Clarified butter, instead of being called makkhan ghee, is
called usli ghee (usli means "real" or "pure," which in this context refers to the real or original
fat of the ancient Indians). Clarified butter or usli ghee is essentially French brown butter
with the brown residue strained off. Usli ghee has a light caramel color and a heavenly
aroma. Since there is no moisture present, it keeps well covered, at room temperature, for
several months. (I suggest keeping it in the fridge.)
To make 3/4 cup clarified butter (usli ghee), place 1/2 pound (2 sticks) sweet, unsalted butter
in a heavy-bottomed saucepan and put on a burner. Keep the heat low until the butter melts
completely, stirring often during the process. Increase the heat to medium-low and let the
butter simmer until it stops crackling, thus inidicating that all the moisture has evaporated and
the milk residue is beginning to fry. As soon as the solids turn brown (10-12 minutes), turn
off the heat and take the pan off the stove. Let the residue settle to the bottom of the pan,
then strain the clear butterfat (usli ghee) into another container. This usli ghee, when it is
completely cool, will turn a cream color. Ready-made usli ghee is available in Indian grocery
stores, but remember ..... there is no guarantee of its freshness or purity.
------------------
Uthappam
Recipe By :

-------- ------------ --------------------------------
4 cups white rice
1 cup split black gram
salt -- to taste
4 medium green chile -- finely chopped
2 teaspoons cumin
15 curry leaves -- chopped
3 teaspoons oil -- (to 4 tsp., for
uthappam)
For Batter:
Mix rice and black gram together. Wash thoroughly and soak in sufficient amount of water
for six hours. Then drain the water, add salt, and grind in a processor while adding about 3
cups of water (consistency should be that of beaten yogurt, not watery, but definitely not
doughy). Put it in a deep pot, cover and leave aside in warm room temperature to ferment
for two days. The batter should have risen and little bubbles may also appear on the
surface. It must be well fermented.
When you are ready to cook the Uthappams, add one tsp. of baking soda to the batter and
stir it. If you want to leave aside some batter for another time, only add the soda to the
portion you are going to cook.
For Cooking the Batter:
Add finely chopped onions, chopped green chiles, cumin, and chopped curry leaves to the
batter and stir. In a wide, non-stick skillet (about the diameter of a ping-pong paddle), add
two tbsp. of cooking oil, heat over medium, and pour enough batter to cover the entire
bottom of the skillet, to about 3/4 inches thickness. Spread about 1 tbsp. of oil on top and
cover with lid. After 10 minutes, turn it upside down and cook likewise for 10 minutes on low
heat. You will know it's done when it's brown. Remove from heat.
Tastes good by itself. Can be a filling snack, but also a good substitute for lunch or dinner.
Uthappam goes very well with Indian pickles, especially mango pickles or lemon pickles
(available in Indian stores). Always buy the most recently made pickles. One more thing:
You can also add peas, finely chopped cauliflower, boiled carrots, etc. to the batter, but
tomato will not work.
Preparation time: 2 days (for batter), 12 minutes (cooking time for each Uthappam).
------------------
Vaghaar Kadhi
Recipe By :

-------- ------------ --------------------------------
1 potato
18 gavar -- (cluster beans)
1 drumstick
1 small slic yam -- (suran)
3 ladyfingers
1 brinjal
1 lotus stem
1 carrot
1 1/2 cups -- ¥
1 gram flour
1/2 teaspoon fenugreek -- (methi) seeds
4 pinches asafetida
4 green chiles
1 tablespoon coriander finely chopped.
1/4 teaspoon cinnamon-clove powder
1/4 cup thick tamarind water
1 teaspoon sugar
salt to taste
6 cups hot water
4 tablespoons ghee
Clean, peel, wash, chop veggies as desired and towel dry. Preferably into thick finger or
chunks. Keep lady fingers and brinjals washed and towel dried separately. Heat ghee in a
large heavy deep saucepan. Add brinjal fry till lightly crisp, drain. Add ladyfingers, fry till
lightly crisp, drain. Keep both aside till end.
To same ghee add all seeds, allow to splutter. Add flour and stir-fry till light brown and
aroma exudes. Add ginger, chiles, curry leaves, veggies and stir well. Add hot water and stir
continuously till boil is reached. Make sure there are no lumps of the flour. Add turmeric,
salt, sugar to tamarind and mix well. Add to kadhi while stirring well. Simmer on low till
veggies are tender and cooked.
Last to cook will be drumsticks so check them. Add more water if necessary to maintain
consistency of batter. Add brinjal, ladyfinger, and coriander. Stir and serve piping hot with
Sindhi fried rice or khichidis (refer khichidis).
Sindhi region
------------------

Vagyo Sungta Rechard
Recipe By :
Categories : Seafood Appetizers
*Indian

-------- ------------ --------------------------------
4 tiger prawns
1 lemon -- juice of
salt to taste
3 red chiles
4 cm ginger
3 flakes -- (6 g.) garlic
a pinch of cumin seeds
2 cloves
4 cm cinnamon
1 onion -- chopped and fried
vinegar
GRIND all the ingredients for the masala with vinegar to a fine paste. Marinate the tiger
prawns with lime juice, salt and the ground red masala. Heat oil and shallow fry the
marinated prawns until done, dry and well browned. Serve the prawns with onion salad.
------------------
NOTES : Shallow fried pungent tiger prawns
Vangi Bath
Recipe By :
Categories : Eggplant Vegetarian
*Indian

-------- ------------ --------------------------------
1 medium eggplant
coriander seeds
hing
3 dried red chile powder
urad dal
turmeric
cinnamon sticks
Basmati rice -- cooked
coconut -- flaked
1 large lemon
Cook the rice. The usual way - but to get it dry, fluffy and light (not at all sticky).
Skin the eggplant and chop it into cubes; sprinkle lemon juice on the cubes (+ some salt) and
let sit for 30 minutes or so.
In a large saucepan, heat some oil and when hot, toss the spices in and fry for 2-3 minutes.
When the color has changed to dark, use a slotted spoon and toss the contents into a plate
lined with a paper napkin (this will drain out the oil sticking to the spices).
Add some oil to the pan and when hot, toss the coconut in and keep stirring until the coconut
becomes brown/golden. Remove in a manner similar to the spices.
To the pan, add some oil and when hot, add the soaked eggplant cubes and stir until about
3/4 cooked. Remove the eggplant and keep in a warm container.
In a blender (or coffee grinder), blend the spices and coconut until you have a powder.
In a pot, boil one-quarter cup water, lots of lemon juice, 1/2 tsp. turmeric and some salt.
Into the cooked rice, toss the contents of the pot and stir. The rice should take on the color
of the turmeric.
Now, add the contents of the blender. The rice should take the color of the spice-mix and
here and there, you can see a glimpse of the yellow turmeric color.
Squeeze lemon onto the eggplant; let sit for 1-2 minutes; toss the eggplant into the rice and
stir.
Taste a bit; if you need salt, add. If you feel something is missing, squeeze some lemon, stir
and repeat. (You may choose to add some salt that way too) Vangi bath is ready. Serve
with yogurt raita/pachadi.
------------------
Vangi Bhat (A Rice And Eggplant Dish From India)
Recipe By : adapted from Madhur Jaffrey's VEGETARIAN COOKING


-------- ------------ --------------------------------
1 medium eggplant
7 tablespoons vegetable oil -- (plus 1 tsp)
2 tablespoons whole coriander seeds
2 teaspoons yellow split peas
1/2 whole hot dried red pepper -- (or)
3 tablespoons dried -- unsweetened coconut
This dish is usually served at room temperature, rather like a rice salad. It is tangy and
spicy, but not hot, and smells enticingly of roasted coconut.
Put the rice, 3 cups water, and 1 tsp. salt in a large saucepan with a tight-fitting lid. Bring to
a boil. Cover, turn heat to very, very low, and cook gently for 25 minutes. Turn off heat and
let rice sit, covered, for another 10 to 15 minutes.
Peel eggplant and dice into 1/2 inch cubes. Place in a bowl and sprinkle with 1 tsp. salt.
Mix well and set aside for half an hour.
Heat 1 Tblsp. oil in a small cast-iron skillet over a medium flame. When hot, put in the
coriander seeds, split peas, red pepper, and cinnamon. Keep stirring. When spices darken
by a few shades, remove them with a slotted spoonand placed on a plate lined with a paper
towel. Put the dried coconut in the same skillet. Fry, stirring all the time (there will be hardly
any oil in the skillet, but that is all right), until the coconut turns a fairly uniform golden-brown
color. Remove coconut and place on the paper towel next to the spices.
Heat 5 Tblsp. of oil in a 9 to 10-inch skillet over a medium flame. When hot, add the
eggplant. Stir and fry for 5 to 8 minutes or until eggplant is cooked through. Remove with a
slotted spoon and keep warm.
Put spices and coconut into an electric coffee grinder and grind as finely as possible. (You
can do this with a mortar and pestle, but it does not work very well in a blender.) Leave in the
grinder.
Combine the lemon juice, about 1/2 tsp. salt, the turmeric, and 2 Tblsp. water in a small pot.
Bring to a boil. Turn heat to very low and simmer gently for about 3 minutes. Turn off heat.
Put the cooked rice in the skillet with the eggplant and stir well to mix. Allow to cool slightly.
Dribble 2 Tblsp. oil on the rice and mix well again. Add the coconut-spice mixture, and the
lemon-turmeric mixture. Mix again and serve at room temperature.
Serves 4 to 6
------------------
Vankaaya Pacchadi (Eggplant Chutney)
Recipe By :
*Indian Vegetarian

-------- ------------ --------------------------------
1 medium eggplant
3 green chiles
3 cloves garlic
few curry leaves
salt -- to taste
Cut eggplant into bite sized pieces, soak in water and keep aside.
Heat oil in a small skillet and add coriander seeds and green chiles. Fry until the chiles burst
and change color. Remove from heat and transfer the contents to another dish to cool.
In the same skillet, in the remaining oil, add eggplant, salt and fry on medium heat. When
eggplant is soft remove from heat (about 10 minutes). Let cool.
In a processor add all the remaining ingredients, eggplant, green chiles and coriander seeds
and blend until semi-soft.
Stays up to a week if stored in the refrigerator.
Preparation Time: 15-20 minutes
------------------
Vaththalkuzhambu
Recipe By : Ramaswamy Krishnan

Categories : South Indian Spices And Pastes
*Indian

-------- ------------ --------------------------------
3/4 teaspoon tamarind concentrate
1 teaspoon salt
1 teaspoon rice powder -- (fine)
4 teaspoons cooking oil
1/2 teaspoon vendhayam -- (fenugreek)
1 pinch hing -- (asafetida)
1 teaspoon chana daal
few curry leaves -- (fresh or dried)
10 whole peanuts
3 teaspoons manath-than-galik-kaai and/or
sun-daik-kaai *
Well, if you don't mind a visit to the local Indian grocer, here is a TRUE Tamilian (South
Indian) dish.
The usual way to eat it is to mix it with boiled plain rice. Some edible oil or melted butter can
be added to reduce the hot taste depending on the taste buds.
THE side dish for vaththalkuzhambu is 'sutta appaLaam' (toasted rice/lentil wafers) - a very
complicated one to make from scratch. These are available at all Indian grocers and need to
be just toasted over gas/electric stove.
THE dish for which vaththalkuzhambu is a good side dish is 'thayir chaadham' (boiled rice
mixed with yogurt and salt).
All the ingredients should be available at Indian grocery stores, except the exotic
ManaththangaLikkai/Subdaikkai, which may not be in all stores. But as you can see below, it
forms the last of the ingredients in importance (yes, purists will contest it!).
Turn on the exhaust fan before the spice roast smell hits you!
* Manath-than-gaLik-kaai and Sun-daik-kaai - VERY special wild berries. Sundaikkai is

cranapple size and Mana... is peppercorn size. Dried, salted, and later roasted, these ARE
unique (a bit like anchovies). Available at some Indian grocers. To identify when buying,
Sund... is 1 cm dia and looks black. Mana looks like peppercorn. They have bitter+salty
taste.
1. Dissolve tamarind concentrate paste in 1.5 cups of water. Filter the juice to remove any
dregs. Keep it away for now.
2. Add 1 teaspoon of rice powder to 1 cups of water and blend EVENLY. Keep it away for
now.
3. Switch on you exhaust and have some ventilation (it is not needed if cooking is done
right) but it never is :) - don't blame yourself for poor ventilation later.
4. Warm sauce pan and add the cooking oil.
5. Add in order : Mustard, Chana Daal, Vendhayam (Fenugreek), and Peanuts. If available,
add Sundaikkai and/or ManaththangaLikkai vaththal.
6. Wait until the Daal gets brown (or Mustard starts cracking) and turn stove to low heat.
7. Add the Tamarind juice and then the Chile powder.
8. Add Asafetida, cover pan and let it boil for 4-5 minutes.
9. Add rice water, salt and then curry leaves.
10. Mix evenly and let it simmer until it thickens to the consistency of a thick soup - about 3-
5 minutes. Put the stove on medium heat if need be. The water will evaporate from the mix
and the mix will thicken - don't let it burn. Keep an eye on it and turn stove off to cool when
done.
AppaLaams (also called Paapad) are available at all Indian grocers. AppaLaam is Sun dried
rice/lentil wafer - a very tedious recipe. Roast a few appaLaams directly over a gas grill or
electric stove coil. To make an even roast, keep alternating the side of the appaLaam to the
flame. The appaLaam should be fully roasted and at the same time not be burnt (black). To
overcome this intricate roasting, some grocers sell microwave appaLaam now. If roasting
doesn't work, try deep frying the appaLaam - again, heat the oil well first and don't let the
appaLaam become dark. If all else fails, get a bag of good corn / potato chips.
Boil and cool 1 cup of plain rice. Add a teaspoon of edible oil or melted butter. Add
Vaththalkuzhambu and mix. Add more oil or butter as needed for taste. Enjoy this with
appaLaam as side dish.
If you prefer it NOT hot : Mix boiled and cooled rice with plain yogurt to an edible
consistency. Add a pinch of salt. Eat this with 'vaththalkuzhambu' as side dish.
------------------
Vatral Kuzhambu

-------- ------------ --------------------------------
2 tablespoons oil -- preferably sesame
-- oil (to 3 tbsp)
1/2 teaspoon venthayam -- (fenugreek)
1/2 teaspoon kaduku -- (mustard)
1 teaspoon kadalai paruppu -- (channa dal) - (to 2
-- tsp)
1 handful -- ¥
1 l manathakkali -- (or)
cundaikai -- (or)
kathirikai vatral
(sundried small eggplant) -- (or)
oranguthol vatral
(sun-dried tangerine peel) -- (or)
an appropriate mixture of the above
4 dried red chile pepper -- (to 5)
2 strands karuvepilai -- (curry leaves)
2 teaspoons sambhaar powder
-- dissolved thoroughly
-- in 8 cups of water
1/3 cup peanuts -- (instead of vatral),
-- optional
1/8 piece two appalams -- (instead of vatral),
-- optional
5 fresh vendaikai -- (okra), (to 6),
-- optional
-- cut to about an
-- inch length
1/2 onion -- cut to 1 inch long
-- x 1/10 inch wide,
-- optional
-- (instead of vatral)
5 karanai kizhangu -- boiled and peeled
-- (to 6), optional
-- (instead of vatral)
Take a `vanali' like vessel (a deep dish). Add oil and heat. When the oil is hot, add the
mustard seeds. When they are completely fried, add Venthayam, Kaduku, Kadalai Paruppu
and vatrals (whatever you chose) or peanuts or appalams. When the ingredients turn red
add chile pepper and stir for less than 1/2 minute. Add Karuvepilai and stir for 20 - 30
seconds. Add sambhaar powder and stir for 20 - 30 seconds. Do not let the powder burn!
Immediately add the tamarind water. Add optional items. Add a pinch of perungayam
(asafetida). (This is not necessary if you are using onion). Allow the mixture to boil until half
the amount of water evaporates. Add salt to taste.
Notes: The resulting `kuzhambu' is thick. Hence the name `vatriya kuzhambu'! Else,
because `vatral' is used it is referred to as `vatral kuzhambu'. There is no harm calling it as
`vatriya kuzhambu', because we use 'vatriya' kai.
For those of you who do not know what a `vatral' is, it means sun dried stuff. The items I
have quoted as `vatral' is by no means exhaustive.
Sincere advice:
Cook `thuvaram paruppu' (thoor daal) and prepare `nei' (ghee). This stuff is hot. So eat it
with care. Add little of the `kuzhambu' and then go for more, if you feel comfortable. Usually
this is accompanied by `keerai masiyal' (well cooked `keerai' (spinach)).
The intensity of this `kuzhambu' greatly depends the sambhaar powder. If your powder is
mild you need not worry much.
------------------
Vegetable (And Malai) Kofta
Recipe By : Nagesh Kuppuraju

Vegetarian
-------- ------------ --------------------------------
***PATTIES***
1/2 cup chickpea -- (gram flour)
1 teaspoon salt
2 medium zucchini squash
4 cups cooking oil -- for deep-frying
***SAUCE***
1 medium onion
1/2 cup coriander leaves -- (cilantro)
2 green chillies
1 piece ginger root -- (1/2 inch)
1 cup frozen peas
salt -- to taste
"Vegetable (and Malai) Kofta (Vegetable / Cheese Patties in a Creamy Sauce)"
Start to finish - 30 min. to 1 hour. Preparation time - 10 min. to 1 hour.
Method:
Peel and grate zucchini squash. Squeeze out the water from it. In a mixing bowl, add the
squash, flours, salt, chilli powder, garam masala and baking soda and mix well into a thick
batter. Heat the oil in a deep frying pan or wok. When hot, but not smoking, spoon the
batter into the oil. Reduce flame and deep fry until golden brown. Remove from oil and drain
over paper towels.
In a blender, grind 1 chopped onion with coriander leaves, green chillies and ginger into a
fine paste.
In a separate vessel, heat 2 tbsp. of oil. When hot, fry the ground paste for 5 minutes. Add
the tomato paste and water to make it into a thin paste. Cook for 5 minutes, add the peas,
salt and turmeric powder.
Add the patties to the sauce and simmmer for 5 minutes. Mix in the sour cream until desired
color and consistency have been achieved.
Suggestions & Variations:
Serve with rice pilaf or Indian bread (Naan). Mix in grated mozzarella cheese with the batter
for deep frying (Malai Kofta).
------------------

Vegetable and Coconut Curry
Recipe By :
*Indian Vegetarian

-------- ------------ --------------------------------
15 grams butter
1/2 large onion
1 green chiles
1 clove garlic
1 cup coconut milk
1 strip lemon rind
62 1/2 grams green beans
1/2 green pepper
1/2 red pepper
1/4 cauliflower
1 1/2 zucchini
2 cups yellow squash, cubed
2 large potatoes
1/4 cup coconut cream
Finely chop the green chiles. Crush the garlic clove. Trim the green beans. Cut the peppers
into strips. Cut the cauliflower into florets. Cut the zucchini into rounds. Cut the yellow
squash into halves. Dice the potatoes. Chop the coriander leaves. In a large heavy based
pan melt the butter over a low heat. Add the onion, chile, garlic and ginger. Cook for 3-4
minutes until the onions are soft. Add the cardamom, turmeric and cinnamon and cook,
stirring, for 2-3 minutes. Add the coconut milk and lemon rind. Simmer gently, uncovered,
for 10 minutes. Add the vegetables and cook, uncovered, until the vegetables are just
tender. Add the coconut cream and simmer for a further 5 minutes. Serve on a large platter,
garnished with fresh coriander leaves. Any combination of vegetables may be used for this
korma-like curry.
------------------
Vegetable Bhaji - 1

Categories : Snacks Eggplant
*Indian Vegetables
Vegetarian

-------- ------------ --------------------------------
any on the following vegetables can be
used to make bajji:
1 raw green plantain (peeled), cut into
-- thin slices
1 potato -- peeled and sliced
1 onion -- peeled and sliced
1 chako -- (chayote squash),
peeled
-- and sliced
cauliflower -- cut into florets
***BATTER***
1 cup Bengal gram flour
1 1/2 tablespoons rice flour
salt -- to taste
1 teaspoon ghee
To Make Batter: Sift the Bengal gram flour, red chile powder, ground coriander, rice flour,
and salt to taste into a large mixing bowl. Add the cumin seeds and ghee. Combine
ingredients well. Add sufficient water to make a thick batter of pouring consistency, and beat
until smooth.
Peel and prepare the vegetables as necessary. Wash the vegetable slices and pat dry.
Heat oil in a heavy frying pan or skillet. Dip the vegetable slices into the batter, and deep-fry
until golden in color.
Drain the bajjis on a sheet of brown paper or absorbent kitchen paper.
Serve hot with chutney or tomato ketchup.
Makes 15 - 20 bajjis.
------------------
Vegetable Bhaji - 2
Recipe By : Lalitha Iyer

-------- ------------ --------------------------------
2 cups vegetables of your choice -- (cabbage, peas
-- capsicum cut into
-- thin strips)
1 cup onion -- cut in thin strips
1 tablespoon salt
1 green chile -- finely chopped
1 cup coriander leaves -- finely chopped
1 teaspoon cumin seeds or powder
2 cups besan -- (gram) flour
1/2 cup rice powder
Mix all the vegetables and spices. Then add this mixture to a mix of the besan and rice
powder and mix well using as little water as possible. Heat oil in a pan. Drop the mixture in
the oil with the help of a teaspoon to avoid mess! Fry until golden brown. Serve hot with
tomato ketchup or chutney.
This can be even eaten by keeping in between two bread slices with tomato ketchup. The
onion and coriander increases the taste of the bhaji and smells nice too!!!
------------------
Vegetable Biryani (Spicy Rice With Vegetables)
Recipe By :
*Indian Vegetables
Vegetarian

-------- ------------ --------------------------------
1 1/2 cups uncooked long grain rice
3 pinches saffron
2 onions -- sliced
12 cashew nuts -- broken in two
1/4 cup yogurt
1 1/2 cups mixed boiled vegetables -- (capsicum,
cauliflower -- carrots, potatoes,
-- green peas
3 tablespoons chopped mint leaves
a little milk
4 tablespoons ghee
salt -- to taste
6 cloves garlic
3 cardamoms
4 green chiles
3 cloves
2 sticks cinnamon
2 onions
Boil the rice in salted water. Each grain of the cooked rice should be separate. Drain and
cool.
Soak saffron in little hot milk and rub until it dissolves.
Heat the ghee and fry the onions until brown and crisp. Remove the onions and in the same
ghee, add the cashew nuts and raisins and fry for a few seconds. Remove and keep aside
for garnish.
In the same ghee, add the ground paste and fry for 3 to 4 minutes.
Add the tomatoes and fry again for 2 to 3 minutes. Add the yogurt and fry until liquid
evaporates a bit.
Add the boiled vegetables, mint, coriander and cook for a while.
Grease a baking dish. Spread a half the vegetables on it. Layer half the rice on it. Sprinkle,
half the saffron liquid, half the onions, half the fried nuts. Repeat with the remaining
vegetables, rice, saffron and nuts.
Dot with butter. Cover and bake in a hot oven at 400F for about 15 minutes. Alternatively,
layer in a pan with a very tight lid and keep on a very slow flame for 10 minutes.
------------------
Vegetable Biryani - 1
Recipe By :
-------- ------------ --------------------------------
1 large pinch saffron -- optional
1 pinch turmeric
1/2 teaspoon salt
***ONION MIXTURE***
1 tablespoon fresh ginger root -- peeled and grated
1 pinch cayenne
***VEGETABLES***
1/2 cup water
1 carrot -- diced
2 cups cauliflower florets -- (small)
1 tomato -- diced
1/2 cup peas
1/3 cup raisins
3/4 cup chickpeas
1/3 cup unsalted cashew pieces
salt -- to taste
In a saucepan, saute the rice briefly in one tablespoon oil, 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 20 minutes.
While the rice is cooking, saute the onions in the oil for 5 minutes. Mix in the ginger, cumin,
coriander, cinnamon, and cayenne. Add 1/2 cup water, the carrot and cauliflower. Cover the
pan and cook on low heat for 3-4 minutes. Stir in the pepper, tomato, peas, raisins, chick
peas, and cashews. Continue to simmer until the vegetables are barely tender. Add salt to
taste.
Mix vegetables with cooked riced. Place all in a 2-quart casserole, cover, and bake at 350
for 30 minutes.
------------------
Recipe By :
-------- ------------ --------------------------------
1 onion -- peeled and chopped
2 cups chopped mixed vegetables*
6 cloves
2 large black cardamom seeds
1 teaspoon black cumin powder
1 teaspoon salt
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
* (e.g., potatoes, green beans, cauliflower, carrot)
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.
------------------
Recipe By :

-------- ------------ --------------------------------
1 onion -- peeled and chopped
2 cups chopped mixed vegetables*
6 cloves
2 large black cardamom seeds
1 teaspoon black cumin powder
1 teaspoon salt
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
* (e.g., potatoes, green beans, cauliflower, carrot)
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.
------------------
Vegetable Biryani - Healthwell
Appetizers *Indian
Vegetarian

-------- ------------ --------------------------------
1/2 teaspoon mustard seeds -- (preferably black)
1/8 teaspoon cayenne -- (to 1/4), to taste
3/4 teaspoon garam masala -- (a spice blend)
1/2 cauliflower -- cut into flowerets
2 small zucchini -- cut into 1" slices
2 potatoes -- cut into lg cubes
1/2 large eggplant -- cut into 1" cubes
1 red pepper -- diced
1 cup sliced onion
1/2 cup water
1/2 teaspoon salt
2 cups cooked basmati rice -- divided
1/2 cup chopped toasted almonds
1/2 cup raisins
The crowning glory of India's rice dishes is the Biryani. Some of the rice in this colorful dish
will turn yellow, while some will be white.
Prep Time: 25 Minutes Cooking Time: 40 Minutes
1. Heat oil in a large Dutch oven. Add poppy and mustard seeds and cook over medium-low
heat until seeds start to pop. Reduce heat to low and stir in remaining spices. Cook for 1
minute.
2. Increase heat to medium-high and add vegetables. Stir-fry for 2 minutes. Add water,
tomato puree and salt. Cover and cook over low heat until vegetables are almost tender,
about 1015 minutes. Remove from heat. Add 1 cup rice; mix.
3. Preheat oven to 350º. Spray a 9x13-inch baking dish with nonstick spray.
4. Spread the vegetable and rice mixture in baking pan, then top with remaining rice.
Sprinkle with nuts and raisins. Cover with foil; bake 30 minutes.
------------------
Vegetable Biryani - Indian Rice Factory
Recipe By : Indian Rice Factory - Toronto, Canada


-------- ------------ --------------------------------
***YOGURT SAUCE***
1 cup plain yogurt
1 fresh jalapeno pepper -- (seeded), finely
-- chopped
salt -- to taste
***BIRYANI***
1 1/2 teaspoons whole cumin seeds
1/2 cup chopped fresh shiitake mushroom caps
(1 oz - 30 grams mushrooms)
1/4 cup finely chopped cabbage
1/4 cup finely chopped carrots
1/4 cup fresh or frozen peas
1 cup basmati rice -- washed
1 teaspoon vinegar
1/2 teaspoon salt
3 whole cloves
2 brown cardamoms -- cracked open
1 bay leaf
1/4 cup raisins -- coarsely chopped
1/4 cup cashews
1/4 cup chopped fresh corainder
From the Patel family of the Indian Rice Factory, 414 Dupont St., who have been making this
wondrous specialty for Toronto Taste for several years. The yogurt sauce, spiked with
jalapeno and coriander, makes a luscious accompaniment. This would go well with any
grilled food, curries or roast meat and/or vegetables. Brown cardamom pods are sold in the
international foods section of most supermarkets. At the restaurant, this is served topped
with crispy fried onions - a traditional East Indian garnish. You can buy them ready-made at
grocery stores in Little India and at House of Spice in Kensington market.
For yogurt sauce, in blender, pur‚e yogurt, coriander, garlic and jalapeno. Add salt. Set
aside.
For biryani, in skillet, melt 2 tablespoons butter over medium heat. Cook 1 teaspoon cumin
seeds 1 minute, stirring. Stir in mushrooms, cabbage and carrots; cook 3 minutes, stirring
occasionally, or until carrots are softened. Remove from heat. Stir in peas.
In heavy-bottomed medium saucepan, bring 2 cups water to boil. Stir in remaining butter
and cumin seeds, rice, vinegar, salt, cloves, cardamom pods, bay leaf and cinnamon stick.
Cover, reduce heat to low and cook 25 minutes or until rice is tender and liquid absorbed.
Turn heat off. Spoon vegetable mixture on top of rice in saucepan; let stand, covered, about
5 minutes.
Add raisins and cashews to dry skillet; cook over medium heat, stirring, 3 minutes or until
cashews are golden and fragrant. Add to rice; gently mix vegetable mixture, raisins and
cashews into rice. Transfer to serving dish. Remove and discard bay leaf, cardamom pods,
cinnamon stick and cloves. Drizzle with 1/2 cup yogurt sauce. Sprinkle with coriander. (You
can also crown with crisp fried onions, if desired.) Serve with remaining yogurt sauce on side.
Makes 4 to 6 servings.
------------------
Vegetable Biryani - Kabob-N-Curry
Recipe By : Kabob-n-Curry

-------- ------------ --------------------------------
2 cups basmati rice -- (soaked in water for
-- 30 min.)
salt -- to taste
2 tablespoons whole cashews
1/2 cup onions
1 cup yogurt
1 teaspoon saffron
1 1/2 tablespoons fresh mint -- cleaned and chopped
1 1/2 tablespoons fresh cilantro -- cleaned and chopped
Preheat the oven to 350 degrees. Drain the water from the soaked rice and add 3-1/2 c. of
fresh water. Bring the rice to a boil and add half of the garam masala powder, salt and half
the cumin seeds. Cook the rice until it is almost done. Drain the water if there is any left.
Heat the oil in a pan. Add cumin seeds and saut‚ until it begins to crackle. Add onions and
saut‚ until golden brown. Add ginger paste, garlic paste and the red chili powder. Stir for 15
seconds. Add 3/4 c. water and yogurt. Now add lemon juice, milk and the rest of the garam
masala. Adjust the seasonings, if desired. In a pot which can be tightly covered, put one
layer of rice, and some milk with saffron and mint with cashews. Then sprinkle some more of
the saffron milk and mint and cashews. Make three layers and put a tight lid. Put the sealed
pot in a preheated oven for 20 minutes. Before serving, open the lid and sprinkle some
cilantro.
------------------
Vegetable Cashew Curry
Recipe By :

-------- ------------ --------------------------------
1 tablespoon ghee or butter
1 teaspoon cumin
1 teaspoon turmeric
1 inch ginger -- sliced
2 medium eggplants
1 small cauliflower -- divided into,
-- florets
4 ounces green beans -- chopped
1 fresh green chile -- chopped
2 ounces grated coconut
4 ounces boiling water
1 pound tomatoes -- skinned and chopped
salt
4 ounces toasted cashews
Heat ghee in large skillet and fry the garlic and spices for 3 to 4 minutes, stirring frequently.
Blanch eggplants in boiling water for 4 to 5 minutes. Drain and dice them. Add all the
vegetables, including the chile, to the pan. Fry gently for 7 minutes, stirring to mix
thoroughly. Dissolve grated coconut in the boiling water and mix with vegetables. Add
tomatoes, cover and cook for 20 minutes. Just before serving, stir in toasted cashews and
serve over rice.
------------------
Vegetable Curry - 1

Vegetarian *Indian

-------- ------------ --------------------------------
2 large onions -- cut into eighths
2 1/2 cups stock -- about
1 teaspoon allspice
1 small red and yellow pepper -- chopped
3 carrots -- peeled, coarsely
chopped
3/4 pound mushrooms -- quartered
2 medium boiling potatoes -- peeled chopped
1 large cauliflower -- trimmed & broken
-- into florets
1 large lemon -- juice of
salt to taste
1 pound green beans -- trimmed & cut into
-- 1.5 inch lengths
1. Separate the onion pieces into segments and spread them in a heavy frying pan. Add no
liquid or fat. Heat the pan gently, cooking at moderate heat without stirring for 7 to 10
minutes, until the onions are sizzling, speckled with dark amber and beginning to stick to the
pan.
2. Stir in 1.5 cup stock and deglaze the pan (i.e. let it bubble up, stirring up the browned bits
in the pan with a spoon as it bubbles). Stir in the garlic, spices, peppers, carrots and
mushrooms. Reduce heat and simmer, stirring frequently, until the mixture is very thick (not
at all soupy) and the vegetables are "frying" in their own juices. Don't rush this step; it is
essential that the spices should not have a raw, harsh taste. Cook very gently for a few more
minutes. Stir in the tomato paste.
3. Cool slightly, then puree half the mixture in a blender and push it through a sieve.
Combine the pureed and unpureed mixture in the pan.
4. Add the potatoes and cauliflower to the pan. Toss everything together very well. Pour in
additional stock to reach about one third of the way up the sides of the pan. Squeeze the
lemon juice over the contents of the pan. Season with salt, bring to a boil.
5. Reduce heat, cover and simmer for 15 minutes. Stir in the beans and continue simmering
for 5 minutes more or until all the vegetables are tender.
Note: this reheats very well. If you plan to cook it ahead, undercook the curry slightly so that
the vegetables do not become mushy when they are reheated. Given the interest recently in
Indian food, I thought I'd start posting with some Indian recipes. This is from "Slim Cuisine"
by Sue Kreitzman, a lowfat (but not exclusively vegetarian) cookery book.
It is particularly interesting for her technique of dealing with spices which usually require
being fried in oil to prevent them having a very un-Indian, sandy, gritty texture and raw taste.
The sauce is a thick and rich puree of onions, peppers, mushrooms and carrots. Serve the
curry with cucumber raita and Basmati rice for a delicious main dish, or serve it as part of an
array of curries. I have also served it tossed into pasta.".
------------------
Vegetable Curry - 2
*Indian Vegetarian

-------- ------------ --------------------------------
1 cup vegetables
1/4 teaspoon coriander powder -- (to 1/2 tsp.)
1/8 teaspoon chile powder -- (to 1/4 tsp.)
1/8 teaspoon garlic powder -- (to 1/4 tsp.)
1 teaspoon salt
1 large onion
1/4 teaspoon mustard seeds -- (to 1/2 tsp.)
1/4 cup tomatoes -- (to 1/2 cup),
-- crushed
Mix the garlic, coriander and the chile powder along with salt and place it aside. Pour about
2 tablespoons of oil in a pan and heat. Add mustard seeds and urad dal. The mustard
seeds will split and the oil may spill. Be careful when you are doing this. Wait until the
mustard seeds stop making any noise. Add onions and fry until the onions turn brown. Add
the vegetables, the mixture of spices prepared above and the crushed tomatoes. Fry for
about 5 minutes, if you are using canned vegetables. Otherwise cover the pan and let the
vegetables cook. (This might take about 10 - 15 min.)
------------------
Vegetable Curry - 3
Recipe By :
*Indian Vegetarian

-------- ------------ --------------------------------
1 cup vegetables -- (any kind)
1/4 teaspoon coriander powder -- up to 1/2
1/8 teaspoon chili powder -- up to 1/4
1/8 teaspoon garlic powder -- up to 1/4
1 teaspoon salt
1 large onion
1/4 teaspoon mustard seeds -- up to 1/2
1/4 cup tomatoes-crushed -- up to 1/2
Mix the garlic, coriander and the chili powder along with salt and place it aside.
Pour about 2 tablespoons of oil in a pan and heat. Add mustard seeds and urad dal. The
mustard seeds will split and the oil may spill. Be careful when you are doing this. Wait until
the mustard seeds stop making any noise. Add onions and fry until the onions turn brown.
Add the vegetables, the mixture of step 1 and the crushed tomatoes.
Fry for about 5 minutes, if you are using canned vegetables. Otherwise cover the pan and
let the vegetables cook. (This might take about 10-15 min.)
------------------
Vegetable Curry - Aziz
Recipe By : adapted from Indian Cooking, Khalid Aziz

Vegetarian

-------- ------------ --------------------------------
1 small cauliflower
1/2 pound carrot
1/2 pound french beans
1 large onion
4 cloves
4 cardamom
1/2 pint vegetable stock
2 teaspoons salt
Cut away the leaves of the cauliflower and break it up into florets. Scrape the carrots, top
and tail the French beans and cut into bite-sized pieces. Parboil all the vegetables together
in a large saucepan.
Heat the ghee or cooking oil in a large saucepan and peel and slice the onion very thinly.
Fry the onion gently until it softens, then add the chili powder, cumin, cinnamon, coriander
and turmeric. Cook for 2 minutes or so and add the cloves and cardamoms. Add the tomato
puree mixing in well and cook for a further minute.
Drain the vegetables of their cooking water and add to the pan together with the vegetable
stock. Add the salt and black pepper, cover the saucepan and simmer for 10-15 minutes
until the vegetables are cooked.
NOTE: Originally called for chicken stock.
------------------

Vegetable Curry - Best Of India
Recipe By : "The Best of India" by Balraj Khanna

*Indian Vegetarian

-------- ------------ --------------------------------
2 large onions -- cut into eighths
2 1/2 cups stock or water
1/2 teaspoon allspice
1 small red pepper -- chopped
1 small yellow pepper -- chopped
3 carrots - -- coarsely chopped
3/4 pound mushrooms -- quartered
2 medium boiling potatoes
(peeled & cut into 1.5 inch dice)
1 large cauliflower -- broken into florets
1 large lemon -- juice of
salt -- to taste
1/2 pound green beans -
(trimmed & cut into 1.5 inch lengths)
1. Separate the onion pieces into segments and spread them in a heavy frying pan. Heat
the pan gently, cooking at moderate heat without stirring for 7 to 10 minutes, until the onions
are sizzling, speckled with dark amber and beginning to stick to the pan.
2. Stir in 1.5 C stock and deglaze the pan (let it bubble up, stirring up the browned bits in the
pan with a spoon as it bubbles). Stir in the garlic, spices, peppers, carrots and mushrooms.
Reduce heat and simmer, stirring frequently, until the mixture is very thick (not soupy) and
the vegetables are "frying" in their own juices. Don't rush this step, it is essential that the
spices should not have a raw, harsh taste. Cook very gently for a few more minutes. Stir in
the tomato paste.
3. Add the potatoes and cauliflower to the pan. Toss everything together very well. Pour in
additional stock to reach about 1/3 of the way up the sides of the pan. Squeeze the lemon
juice over the contents of the pan. Season with salt, bring to a boil.
4. Reduce heat, cover and simmer for 15 minutes. Stir in the beans and continue simmering
for 5 minutes more or until all the vegetables are tender.
------------------

Vegetable Curry - Haughton
Recipe By : The Best Slow Cooker Cookbook Ever, by Natalie Haughton

Vegetarian

-------- ------------ --------------------------------
4 medium russet potatoes -- (about 1 3/4 lbs) -
-- peeled, cut
in -- ¥
1/2 " dice
1 red bell pepper -- chopped
2 carrots - peeled -- cut in 1/2" dice
2 large plum tomatoes -- chopped
6 ounces canned tomato paste
3/4 cup water
1/2 teaspoon salt
1 medium head cauliflower -- cut in 1" florets
10 ounces frozen peas or cut green beans -- thawed
Served over rice, this fragrant, spicy stew provides an excellent vegetarian meal. Pass
chutney, whole wheat pita bread and shredded cucumber mixed with plain yogurt on the
side.
MAKES 4 TO 6 SERVINGS
1. In a 4- or 5-quart electric slow cooker, toss together the potatoes, onion, bell pepper,
carrots, and tomatoes. Stir in the tomato paste, water, curry powder, cumin seeds, garlic
powder, and salt. Mix well. Place the cauliflower florets on top.
2. Cover and cook on the low heat setting 8 to 9 hours, or until the potatoes are tender but
still hold their shape. Gently stir in the peas. Increase the heat to the high setting and cook
15 minutes longer.
------------------
Vegetable Curry - Merrill's
Recipe By :
-------- ------------ --------------------------------
1/2 head cauliflower
2 potatoes -- peeled and diced
8 tablespoons clarified butter -- (see end of recipe
-- for
instructions)
1 medium yellow onion, minced 1 green apple, cored and minced 3 cloves garlic, minced 8
whole shallots, peeled 2 tbsp. minced fresh ginger 2 tbsp. good-quality curry powder 1 tbsp.
flour 1 14-oz. can coconut milk 1 16-oz. can chickpeas (garbonzo beans), drained 1 lb.
spinach, coarsely chopped
Parboil cauliflower in a large pot for 5 minutes. Drain and rinse. Repeat process with
potatoes, set both aside. Heat butter in skillet over medium-high heat.
Additions, apples, garlic, shallots, ginger, and cook until onions are golden, about 10
minutes. Add curry powder to the skillet and continue to cook, stirring frequently, until the
mixture starts to brown (dark), about 8 minutes. Stir in the flour and cook another 2 minutes.
Add coconut milk, chickpeas, cauliflower, potatoes, and 1/2 cup water. Lower heat to
medium, cover, and cook 15 minutes. Add spinach, cover, and cook until wilted, about 3
minutes. Serve warm over rice with raisins, flaked coconut, chopped cilantro, and toasted
cashews on the side.
How to clarify butter in one sentence: Heat 10 tbsp. butter over medium heat until it foams,
then skim the foam off. What's left is clarified butter.
Notes: A high-quality curry powder is essential in this recipe. Some large supermarket
chains will carry a great English brand (authorized by the Queen, no less) called Sherman's.
------------------
Vegetable Cutlets
Recipe By : Anjani D Nanduri


-------- ------------ --------------------------------
2 medium potatoes
2 carrots
1/4 pound beans
1 cup peas
3 tablespoons Bengal gram flour -- (besan)
1 cup bread crumbs
salt -- to taste
Pressure cook all the vegetables (Cut the potatoes to half and cut all the other vegetables to
1 inch pieces).Allow them to cool. Then peel and mash the potatoes. Squeeze out the water
from the vegetables and mix them with the potatoes. Then add the salt, red chile powder,
besan and garam masala. Mix it thoroughly. The mixture should be slightly tight. If you feel
that it is a bit loose add one more spoon of besan.
Heat 3-4 tsp. oil on a tawa. Take a tsp. of bread crumbs and sprinkle them on a cutting
board. Take a small ball of the vegetable mixture and roll it in the bread crumbs so that the
crumbs get mixed well the ball (While rolling it in don't just let the bread crumbs be only on
the top. Make sure that they get into the ball too). Now take that ball and make a patty on
your palm, taking care that there are no cracks in between. Then put it on the tawa. You
can make 3 - 4 at one time. You have to make this on medium-low flame. Cook on both the
sides until they are golden brown in color.
Yield: 10-12 cutlets
------------------
Vegetable Dahl Soup

*Indian Vegetables
Vegetarian

-------- ------------ --------------------------------
3 tablespoons Basmati rice
2 tablespoons ghee
1/2 small seeded green chile
1 piece ginger root -- (1/2 inch)
2 medium carrots -- sliced
1/2 small cauliflower -- cut into florets
6 red radishes
5 1/4 cups stock
1 tablespoon cumin
1 tablespoon salt
Soak the split peas in hot water for 1 hour and drain. Wash the Mung beans well and pick
out any loose stones and sticks, etc. Combine rice, legumes, ghee, turmeric, asafetida,
chile, ginger root, vegetables and stock in large pot. Cook for about one hour. Blend the
vegetables at high speed to make a very creamy and smooth soup and return to the pot.
Sprinkle in the ground coriander, cumin and garam masala. Heat until almost boiling and
simmer gently for 2 to 3 minutes, stirring to prevent burning. Add the black pepper, salt and
minced coriander and serve.
------------------
Vegetable Dal Soup
Recipe By :
Dressings Soups And Stews
Chiles *Indian
Vegetables

-------- ------------ --------------------------------
3 tablespoons basmati rice
2 tablespoons ghee
1/2 small seeded green chili
1 / " piece ginger root -- ¥
2 medium sized carrots -- sliced
1/2 small cauliflower -- in florets
6 red radishes
5 1/4 cups stock
1 tablespoon cumin
1 teaspoon salt
Soak the split peas in hot water for 1 hour and drain. Wash the Mung beans well and pick
out any loose stones and sticks, etc.
Combine rice, legumes, ghee, turmeric, asafetida, chili, ginger root, vegetables and stock
in large pot. Cook for about one hour.
Blend the vegetables at high speed to make a very creamy and smooth soup and return to
the pot.
Sprinkle in the ground coriander, cumin and garam masala. Heat till almost boiling and
simmer gently for 2 to 3 minutes, stirring to prevent burning.
Add the black pepper, salt and minced coriander and serve.
Yamuna Devi, "The Art of Indian Vegetarian Cooking"
------------------
Vegetable Fry (Mizhukku Puratti)
Recipe By : Maya Nair

Vegetarian

-------- ------------ --------------------------------
2 cups green beans -- cut in 1" pieces
1 cup plantains or green bananas -- cubed
salt -- to taste
3 teaspoons oil
Soak the plantains in warm water and turmeric. Drain well and cook with salt. Cook the
beans separately in a little water. (Zap it to save time - add a half cup of water and salt,
cover and microwave it at high for 4 to 6 minutes). Heat the oil in a frying pan and add the
beans (drain off any water left), Stir for a minute and then add the plantains. Stir until nice
and browned.
Hint: This dish may be made with any cooked vegetable.
------------------
Vegetable Jalfrasie
Recipe By :
Curry *Indian

-------- ------------ --------------------------------
1 large onion
2 green peppers
2 large tomatoes
1/2 pound broccoli
1/2 pound cauliflower
ginger -- fresh, 1"
3 garlic clove
2 tablespoons white vinegar
Chop onion; cut green peppers, tomatoes, broccoli, and cauliflower into 1 in. cubes. Melt
butter and sauté‚ onion. Add all the remaining vegetables and stir-fry for about 5 minutes
over medium heat. 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.
------------------
Vegetable Jalfrezi
Recipe By : The Shiva Indian Restaurant, Houston Texas


-------- ------------ --------------------------------
3 ounces cauliflower florets
3 ounces carrots -- julienned
4 ounces green peas
4 ounces almonds
2 ounces cashews
1/2 cup water
1 large potato -- boiled and diced
2 teaspoons mint
salt -- to taste
Into a pot of boiling water, drop the cauliflower, carrots, bell pepper, and green peas and
blanch for 3 to 5 minutes. Drain the vegetables and plunge them into a bowl of ice water to
stop cooking. Set aside. Grind the almonds, cashews, and onions with water to create a
smooth paste. In a pan, heat the oil until smoking, add the nut paste and stir-fry for 2 to 3
minutes. Add the pepper and chili powder, then the blanched vegetables. Add the potatoes,
tomatoes, and paneer (homemade cheese). Continue stirring while heating through. Add
mint and salt. Makes 4 to 6 servings.
------------------
Vegetable Korma
Recipe By :
*Indian Vegetarian

-------- ------------ --------------------------------
2 cups vegetables
2 onions cut length-wise
2 green-chiles cut
length-wise
2 cloves
2 cardamom seeds, peeled
2 tablespoons coconut powder
1 teaspoon Khus-Khus (poppy seeds)
1/4 teaspoon garlic
1/4 teaspoon ginger, powdered
1. Put a reasonable sized vessel on the range and heat oil.
2. Put cinnamon, cloves and cardamom and fry for 2-3 minutes.
3. Add onions and green chiles and fry until onions turn brown.
4. Add garlic + ginger paste and fry for a minute or so.
5. Add vegetables and fry for about 3 minutes.
6. Add Water (about a cup or two).
7. Let the vegetables + turmeric powder cook.
8. If you are using canned or frozen vegetables skip the above step.
9. Add coconut paste, khus-khus, salt and wait until cooked. (note: Cook on a low fire)
Source: Somesh Rao

------------------
Vegetable Pillao (Subsi Pillao)

Beans *Indian
Vegetarian

-------- ------------ --------------------------------
6 ounces basmati rice
6 ounces carrots
1 small cauliflower
4 ounces frozen peas
2 ounces ghee
or<<
2 ounces cooking oil
1 medium onion
6 cloves
6 cardamom
1 cinnamon stick -- 2 inch piece
1 pint vegetable stock
Heat the ghee or cooking oil in a large, heavy saucepan. Peel and thinly slice the onion and
fry in the oil until it is soft. Now add the cloves, cardamoms, cinnamon and cumin seeds and
cook for 2-3 minutes. Add the garam masala, coriander, chili powder and black pepper. Stir
in well. Remove from the heat and put to one side.
------------------
Vegetable Puff
Recipe By :
Categories : Vegetables Snacks
*Indian Vegetarian
-------- ------------ --------------------------------
1 ready-to-use pastry roll
mixed vegetables
-- (potatoes, peas may -- be added)
garam masala -- to taste
green chiles -- to taste
salt -- to taste
This is a local Karnataka specialty.
Cook a vegetable mix with potatoes, peas, green chiles and lots of Masala. Check for salt,
before you stuff it in the pastry roll; no way to rectify it later. Thaw the roll for about 10
minutes before unfolding. After the pastry roll has thawed, open it out on a flat sheet and roll
it with a pin to make it a little thinner. The pastry sheet would now be about 12 inch × 12
inch. Cut the sheet into 6 pieces. Place about 2 - 3 tablespoons of the cooked vegetable
onto the sheet and fold it around it. Seal all the corners, by pressing the sheets together and
applying a little water. Stick it into a pre-heated oven (350F) for about 20 - 30 minutes or
until it browns. Make sure that you flip it around every 5 - 10 minutes.
Makes 12 puffs.
------------------
Vegetable Pulao - 1

Rice *Indian
Vegetarian

-------- ------------ --------------------------------
1/2 kilogram Basmati rice
50 grams carrots -- cut
50 grams French beans -- cut
50 grams cauliflower -- cut
50 grams peas
6 tablespoons ghee
4 cloves
4 cardamoms
4 pieces cinnamon
4 onions -- sliced
1 piece ginger -- (1/2"), crushed
6 green chiles
salt -- to taste
4 glasses water
In a pressure cooker heat the ghee, then add the cloves, cardamoms, cinnamon, sliced
onions and fry for some time. Add crushed ginger and garlic. Add the rice and fry for some
time. Then add all the vegetables, chile powder, turmeric powder, coriander leaves, green
chiles, salt and water. Close the cooker and cook for 5 minutes under pressure. Remove
from fire and serve hot.
------------------
Vegetable Pullao - 1

Rice Curry
*Indian Vegetarian

-------- ------------ --------------------------------
1/2 kilogram Basmati rice
50 grams carrots -- cut
50 grams French beans -- cut
50 grams cauliflower -- cut
50 grams peas
6 tablespoons ghee
4 cloves
4 cardamoms
4 pieces cinnamon
4 onions -- sliced
1 piece ginger -- (1/2"), crushed
6 green chiles
salt -- to taste
4 glasses water
In a pressure cooker heat the ghee, then add the cloves, cardamoms, cinnamon, sliced
onions and fry for some time. Add crushed ginger and garlic. Add the rice and fry for some
time. Then add all the vegetables, chile powder, turmeric powder, coriander leaves, green
chiles, salt and water. Close the cooker and cook for 5 minutes under pressure. Remove
from fire and serve hot.
------------------

*Indian Vegetables
Vegetarian

-------- ------------ --------------------------------
1 cup rice
1 1/2 cups water
1 cup vegetables
2 cloves
2 cardamoms
2 chiles -- (or)
1/2 cup coconut
4 cloves garlic -- made into a paste
-- with -
1 onion -- cut lengthwise
Wash the rice and drain the water. Extract one cup of water from tomatoes. Pour the butter
into a vessel and heat. Add cinnamon, cardamom and cloves. Add onions and chiles and
fry until onions turn golden brown. Add ginger + garlic paste and turmeric powder paste and
fry until you get a nice smell. Now pour in the tomato water + 1 cup water. Add coconut,
coriander powder (Dhania powder), salt and let boil Add rice + coriander leaves +
vegetables. Reduce to low heat and let the rice cook.
------------------

*Indian Vegetables

-------- ------------ --------------------------------
1 cup whole mung bean
-- picked over and
-- washed
1 medium onion
-- peeled and finely
-- chopped
4 medium garlic cloves
-- peeled and finely
-- minced
1 tablespoon peeled -- minced ginger
1/3 pound string beans -- trimmed
-- and cut into 1/4"
-- pieces
2 tablespoons finely minced parsley
-- preferably chinese
Put mung beans in a bowl with 3 cups water. Cover lightly and set aside for 12 hours. Drain
beans and wrap in a very damp dish towel. Put wrapped bundle in a bowl. Put this bowl in a
dark place (like an unused oven) for 24 hours. Wash rice well and soak in 4 cups of water
for half an hour. Drain well. Preheat oven to 325 F. Heat oil in a wide, heavy, 4- to 5-quart
ovenproof pot over a medium-high flame. When hot, put in mustard seeds. As soon as
mustard seeds begin to pop (this takes just a few seconds), put in onion. Stir and fry for
about 5 minutes or until onion turns brown at edges. Add garlic and ginger.
Fry, stirring, for about 1 minute. Turn heat to medium-low and add mung beans, rice, string
beans, mushrooms, garam masala, ground coriander, and salt. Stir and saute for about 10
minutes or until rice turns translucent and vegetables are well coated with oil. Add 4 cups
hot water and minced parsley. Turn heat to a medium-high flame and cook, stirring, for
about 5 minutes or until most of the water is absorbed. (There will be an inch or so of water
at the bottom.) Cover pot first with aluminum foil, crimping and sealing the edges, and then
with its own lid. Place in heated oven for half an hour. Fluff up with a fork and serve.
------------------
Vegetable Pullao - Reejhsinghani
Recipe By : "Vegetarian Wonders from Gujarat" by Aroona Reejhsinghani

Categories : Vegetables Rice
Curry *Indian
Vegetarian

-------- ------------ --------------------------------
450 grams rice
2 cups coconut milk
115 grams moong dal
1 small bunc coriander leaves
1 piece ginger -- (1")
4 red chiles
4 green chiles
4 flakes garlic
115 grams onions -- cut into thin rings
essence of saffron
half a lime -- juice of
450 grams mixed vegetables - cauliflower -- carrots,
-- peas, potatoes,
-- french beans, etc.
salt -- to taste
250 grams fried cashew nuts
1 small coconut
Cut vegetables into bite-sized pieces. Wash and soak the rice and dal for 1 hour. Drain and
half boil both of them separately. Drain and set aside.
Fry the onion rings until golden.
Grind ginger, chiles, coriander and garlic to a paste. Heat 3tbs ghee or cooking oil and fry all
the uncooked vegetables for 5 minutes. Add the ground paste, garam masala, turmeric and
salt. Cover tightly and leave until the vegetables are half cooked.
Blend coconut milk, lime juice and a little saffron essence. Fry the coconut to a golden color
and slice finely.
Take a large greased vessel and arrange rice, dal, onions and vegetables in layers. Start
and finish with a layer of rice. Pour coconut milk over the top. Cover tightly and cook over a
very low flame until the rice is tender and dry. This can also be done in a slow oven.
Serve decorated with cashew nuts, fried coconut, strips of raw tomato and coriander leaves.
------------------
Vegetable Pullav
Recipe By :
*Indian Vegetarian
-------- ------------ --------------------------------
1 cup rice
1 1/2 cups water
1 cup vegetables
2 cloves
2 cardamom
2 chilies or 1/4 tsp powder
1/2 can or 1 lb. -- (16 oz) tomatoes
1/2 cup coconut
4 cloves garlic
1 / " piece ginger -- (made into a paste)
1 onion cut lengthwise
Wash the rice and drain the water. Extract one cup of water from tomatoes. Pour the butter
into a vessel and heat. Add cinnamon, cardamom and cloves. Add onions and chilies and
fry until onions turn golden brown. Add ginger + garlic paste and turmeric powder paste and
fry until you get a nice smell. Now pour in the tomato water + 1 cup water. Add coconut,
coriander powder (Dhania powder), salt and let boil Add rice + coriander leaves +
vegetables. Reduce to low heat and let the rice cook.
------------------
Vegetable Samosa
Recipe By :

-------- ------------ --------------------------------
***for pastry***
1 cup plain flour
1 teaspoon salt
2 tablespoons water -- (2 to 3)
***filling***
1 tablespoon oil
1 small onion -- (minced)
2 green chillies -- (minced)
1 teaspoon turmeric
salt
1 cup frozen peas
1 medium cooked potato diced
oil for deep-frying
Sift the flour and salt into a mixing bowl. Rub in the ghee or butter until the mixture
resembles breadcrumbs. Add the water and knead thoroughly to a very smooth dough.
Cover and chill while preparing the filling.
Heat the oil in a pan and add the mustard seeds. Leave for a few seconds until they start to
pop, then add the onion and fry until golden. Add the chillies, turmeric, ginger, and salt to
taste and fry for 3 minutes; if it starts sticking to the pan add = tablespoon water and stir well.
Add the peas, stir well and cook for 1minute. Stir in the lemon juice. Cool slightly.
Divide the pastry into 8 pieces. Dust with flour and roll each pieces. Dust with flour and roll
each piece into a thin round, then cut each round in half. Fold each half into a cone and
brush the seam with water to seal.
Fill the cone with a spoonful of filling (do not overfill), dampen the top edge and seal firmly.
Deep-fry until crisp and golden. Serve hot or warm.
------------------
Vegetable Shorba (Soup)
Recipe By :
*Indian Vegetables

-------- ------------ --------------------------------
1 potato -- medium
1 carrot -- medium
1 beet -- medium
1 turnip -- small
1 onion -- small
1/4 cup green peas
1/4 cup green beans
1/2 cup cauliflower
2 cabbage leaves -- chopped
5 peppercorns
1 teaspoon salt
1 bay leaf
1 tablespoon butter/oleo
Don't peel the vegetables. Wash and cut the vegetables into small pieces.
Melt butter in a 4-qt saucepan. Add bay leaf and cumin seed. Brown in the saucepan. Add
the cut vegetables and salt. Cover for 10 minutes. Stir every 3 minutes or so.
Add 4 cups of water. Bring to a boil. Lower heat and simmer for one hour.
------------------
Vegetable Upma


-------- ------------ --------------------------------
1 cup semolina
1 1/2 cups water
1 carrot
2 ripe tomatoes
3 green chiles
1 teaspoon dry Bengal gram dal
4 tablespoons oil
salt -- to taste
1. Clean the semolina. Keep aside. Chop the tomatoes, carrot and green chiles.
2. Pour oil in the frying pan. Fry the gram dal and mustard seeds until they pop. add
vegetables and green chiles. Cook for 5 minutes, stirring all the while.
3. Add water and salt. Add curry leaves.
4. When the water comes to a boil, add semolina slowly, stirring simultaneously, to avoid
lumps. Cook for 5 minutes. Stir.
Serve with chutney.
------------------
Vegetables Kofta
Recipe By :
Vegetarian

-------- ------------ --------------------------------
1 10 oz pkg spinach -- or 1 pound loose
-- spinach
2 large potatoes -- peeled, boiled, and
-- mashed
2 medium carrots -- finely diced and
-- cooked
1 tablespoon whole wheat flour
2 teaspoons sugar
3/4 teaspoon salt
1 1/2 cups bread crumbs
oil for frying
***SAUCE***
1/4 cup ghee
1 1/2 teaspoons minced gingerroot
1 cinnamon stick
1 bay leaf
1 large tomato -- peeled, seeded, and
-- chopped
1/2 teaspoon salt
Wash the spinach and drain off the water. Remove the stems. Put the spinach in a large pot
with just the water that clings to it. Cook just until wilted. When cool, squeeze out all of the
moisture in the spinach with your hands. Mince it. To make the koftas: combine the spinach,
mashed potatoes, cooked carrots, flour, and all of the flavorings (up to the eggs) in a large
bowl and mix well. Put the beaten eggs and bread crumbs in separate bowls and place them
in front of you. One by one form the mixture into 1 1/2 inch balls, then roll in the eggs, then
the bread crumbs. Pour enough oil into a large skillet to reach 1/2 inch up the sides of the
pan. Heat the oil over medium heat until hot but not smoking.
Fry the balls, turning them often, until they are golden brown and very crisp on the outside.
Drain on paper towels and set aside. Discard the oil. To make the sauce: In the same skillet
heat the ghee. When hot add the onion and all of the spices, and saute for 2 minutes. Add
the tomato and stir to blend. Add the coconut milk and salt, stir, and boil the mixture for 3
minutes. (May be prepared in advance to this point; cook within 8 hours. Chill the sauce and
koftas separately.) Preheat the oven to 350 degrees.
Place the koftas in a shallow baking dish (a 10 by 10-inch dish works well) and pour the
sauce over them. Cover and bake for 20 minutes. Alternatively, add the koftas to the sauce
in the skillet and cook togetehr, covered, on top of the stove for 20 minutes, or until the sauce
has thickened.
------------------
Vegetarian Corn Biryani


-------- ------------ --------------------------------
1 cup basmati rice
1 1/4 cups water
1/2 cup lowfat milk
3/4 teaspoon salt
3 ears fresh corn -- shucked
2 bay leaves
2 tablespoons chopped cashews
1 tablespoon currants or raisins
1/2 cup chopped tomato
Wash and soak the rice. Drain and set aside. Bring the water and milk to a boil in a heavy
saucepan. Add the rice and 1/2 teaspoon of the salt. Reduce the heat to low, cover, and
cook until the rice is just tender, about 10 minutes. Meanwhile, grate the corn on the coarse
side of a box grater, or use a small sharp knife to cut off just the tips of the kernels, then
scrape the milky centers out of the kernels into a bowl. Heat the oil in a heavy saute pan
over medium-high heat. Add the bay leaves, onion and garlic. Stir and cook until the onion
starts to brown, 3 to 4 minutes. Add the turmeric, cashews, raisins, cumin and coriander.
Cook, stirring, for 2 to 3 minutes. Add the tomato, corn and the remaining 1/4 teaspoon salt;
mix well. Reduce heat to medium, cover, and cook until the mixture is soft, 6 to 8 minutes.
Position a rack in the center of the oven; preheat the oven to 350 degrees. To assemble:
Make alternate layers of rice and the spicy-corn mixture in a 2-quart, heat-proof glass baking
dish, finishing with a layer of rice. Cover tightly with foil and bake for 15 minutes. Remove
from the oven and let stand (covered) for 5 minutes before serving. Serves 4. The pilaf may
be made 1 day ahead. Let cool in the baking dish, cover and refrigerate. Reheat in oven or
microwave.
NOTE: Some Indians prefer to cook rice like pasta, boiling it in plenty of salted water until it is
partially done. It is then drained, transferred to a baking dish, tightly covered, and baked until
tender in a slow (300 degrees) oven. This method is generally used for biryanis.
------------------
Vegetarian Kofta Curry
Recipe By : Food&Wine April 1994, by Jennifer Brennan

Vegetarian

-------- ------------ --------------------------------
1 large spanish onion -- chopped
2 large tomatoes -- (peeled), coarsely
-- chopped
2 tablespoons finely chopped fresh ginger
1 tsp turmeric
3 tablespoons safflower or canola oil
2 white or green cardamom pods -- (or), crushed
3/4 teaspoon salt
***KOFTAS***
2 green serrano chiles -- seeded and minced
1 large spanish onion -- finely chopped
1/2 cup whole blanched almonds -- (2 oz), finely
-- chopped
1 teaspoon salt
1/4 cup coarsely grated carrot
1 small zucchini
(peeled & sliced crosswise 1/2 inch
-- thick)
1 cup vegetable oil -- for deep-frying
3/4 pound pumpkin or butternut squash
(peeled -- seeded and cut in
-- 3/4" chunks)
3/4 cup chickpea flour -- (besan)
1. In a food processor, puree the onion and ginger until smooth, stopping to scrape the bowl.
2. Heat the oil in a large nonreactive saucepan. Add the onion puree, cardamon and
cinnamon and cook over high heat, stirring constantly, until most of the moisture has
evaporated, about 5 minutes.
3. Add the tomatoes and cook, stirring for 5 minutes. Add the turmeric, garam masala,
cumin, cayenne and coriander and cook for 2 minutes.
4. Pour in 2 cups of hot water, stir in the salt and simmer over low heat until the gravy
thickens, about 25 minutes. (The recipe can be prepared to this point up to 2 days ahead;
refrigerate. To reheat, bring to a simmer over low heat.)
5. To serve, pour gravy into a deep platter or shallow serving bowl and arrange Koftas on
top.
Koftas: Place the chiles, almonds and carrot in a nonreactive bowl. Place the zucchini slices
in a small strainer or sieve. Submerge the strainer in a small saucepan of boiling water and
cook until the zucchini is just tender, 1 to 2 minutes. Remove the strainer, reserving the
saucepan of water. Rinse the zucchini under cold, running water. Transfer the zucchini to a
square of cheesecloth, pull up the corners and gently but firmly squeeze out the excess
liquid.
Return the saucepan of water to a boil, add the pumpkin chunks and cook until just tender,
about 5 minutes. Drain the pumpkin thoroughly, transfer to a square of cheesecloth and
squeeze it gently in the same manner as the zucchini.
In a food processor, puree the zucchini, pumpkin and onion for 30 seconds. Scrape the
puree into the mixture of chiles, almonds and carrot.Season with salt and cumin, add 1/2 cup
of the chickpea flour and mix thoroughly with a wooden spoon. Cover and refrigerate the
kofta batter for at least 1 hour or overnight.
Sprinkle the remaining 1/2 cup chickpea flour on a large platter. With lightly floured hands,
form the kofta batter into 1-inch balls. Place the kofta balls on the platter and gently roll them
to coat evenly with the chickpea flour.
In a wok, heat the oil until it reaches 350 degrees on a deep-fat thermomter. In batches of 4,
fry the koftas, stirring gently, until browned all over,1 to 2 minutes. Using a slotted spoon,
transfer the balls to paper towels to drain. (The Koftas can be made up to 1 day ahead;
cover and refrigerate. Rewarm on a baking sheet in a 400 degree oven for about 5 minutes,
until hot.)
------------------
Vegetarian Patties (Sabzi Kabab)

Recipe By : Classic Indian Vegetarian and Grain Cooking by Julie Sahni

-------- ------------ --------------------------------
***FOR COOKING THE PEAS***
1 1/2 cups yellow split peas -- (channa dal)
1/2 cup lotus root or mushrooms
1 tablespoon minced fresh ginger
coarse salt -- to taste
***FOR FLAVORING THE KABAB MIXTURE***
2 tablespoons peanut or corn oil
1 cup minced onions
4 hot green chilis
1/2 teaspoon black pepper -- (to 1 tsp)
1/2 cup fresh coriander -- packed
1 1/2 cups fresh breadcrumbs
water -- as needed
1 cup peanut or corn oil -- (about)
This is a meat lookalike dish that is flavored to taste like meat. Kabab means mince in Hindi,
referring 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.
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:
1. Heat oil in a small pan and fry onions over medium heat, stirring, until they turn caramel
brown, about 10 minutes. 2. 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. 3. Transfer to a bowl, add lemon juice, bread crumbs and a
few tbl water until puree achieves the consistency of a soft dough. 4. 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. 5. 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.
Makes 24 kababs
------------------
Velvety Warm Mustard Pepper Sauce
Recipe By :
Categories : Sauces *Indian

-------- ------------ --------------------------------
1 cup chopped mustard greens or -- Swiss chard
1/2 cup coarsely chopped green -- pepper
1 large red-ripe tomato -- cored, quartered
1/4 cup loosely packed chopped -- cilantro
2 fresh hot green chiles -- stemmed and seeded
1 tablespoon mild olive oil
1 tablespoon Dijon-style mustard
1 teaspoon sugar
1/3 cup heavy cream
A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm
cubed tofu.
Place greens, pepper, tomato, cilantro, chiles and garlic in a blender or food processor and
process until smoothly pureed. Set aside.
Heat oil in a 2-quart saucepan over medium-high heat. Add pureed mixture and cook,
stirring constantly, for 5 minutes. Add the remaining ingredients. Bring to a boil, reduce heat
to low, cover, and cook until sauce is thick, 12 to 15 minutes.
Makes about 2 cups.
------------------
Vengaya Pakora (Onion Pakora)
Recipe By : "Dakshin" by Chandra Padmanabhan


-------- ------------ --------------------------------
2 teaspoons ghee
1 pinch baking soda
1 cup bengal gram flour -- (besan, chickpea
-- flour)
1/2 cup rice flour
2 tablespoons ghee
1 potato -- (optional), finely
-- chopped
1 piece fresh ginger -- (1 inch), scraped,
-- finely chopped
4 green chilies -- finely chopped
1 bunch coriander -- (chinese parsley),
-- finely chopped
salt -- to taste
Place 2 tsp. ghee and baking soda in a mixing bowl. Rub together until frothy. Add the
remaining ingredients and combine well, using sufficient water to make a thick batter.
Heat oil in a heavy frying pan or skillet. Drop spoonfuls of batter into the oil. Fry the pakoras
until golden in color. When cooked, drain the excess oil on a sheet of brown paper or
absorbent kitchen paper.
Serve hot with chutney or tomato ketchup.
Makes 15 to 20.
------------------
Venn Pongal
Recipe By : Cook And See ("Samaithu Par")

Categories : Rice Dals
*Indian
-------- ------------ --------------------------------
2 cups rice
1 cup moong dal
1 teaspoon cumin
6 cashew nuts -- (to 8)
ginger -- to taste
salt -- to taste
ghee/oil -- as needed
This is a South Indian specialty.
Roast the Moong Dal until it turns light brown. Mix the roasted dal with rice and cook it in a
rice cooker with roughly 2.5 times the amount of water. Break the cashew nuts into small
pieces and have pieced ginger, powdered cumin and black pepper handy. Fry the cashew
nuts in ghee/oil and when it turns light brown add cumin and pepper along with ginger and fry
a little more. Empty the fried stuff into the cooked rice and dal. Add salt as desired and mix
thoroughly.
Notes:
You may add curry leaves to enhance the taste.
Venn Pongal is best accompanied by Coconut Chutney or Tomato Gotsu or Tomato

Chutney.
This recipe is translated from Cook And See ("Samaithu Par") by S. Meenakshi Ammal, a
cookbook in Tamil.
------------------
Venpongal (Pulse-Rice Preparation)


-------- ------------ --------------------------------
1 1/2 cups rice -- cleaned and washed
3/4 cup moong dal
1/2 cup ghee
8 cashew nuts -- broken
3 sprigs curry leaves -- cleaned and chopped
salt -- to taste
Roast moong dal in 1 tablespoon of ghee until pink in color. Cook it along with rice until
done. Fry cashew nuts and curry leaves in ghee. When rice is still hot, add cumin seeds,
black peppercorns, salt, cashew nuts and ghee. Mix well and serve hot with chutney.
------------------
Vermicelli Pudding


-------- ------------ --------------------------------
5 cups lowfat rice milk
1/2 tablespoon soy margarine
1/2 teaspoon raisins
1 cup broken vermicelli
5 tablespoons maple syrup
Here's a traditional dessert to serve to family and friends.
Bring rice milk to a boil. Reduce heat and simmer for about 45 minutes until it becomes 3
cups. Using 1/4 tablespoon of soy margarine, fry raisins until they become brown. Remove
them from pan. Using the same pan, add 1/4 tablespoon soy margarine and fry vermicelli for
5 minutes until it becomes reddish brown. When the milk is reduced to 3 cups, add maple
syrup and then add vermicelli. Boil until vermicelli becomes soft. Add cardamom. Serve hot
or cold.
Hints: 1. Add 1/4 teaspoon chopped cashews (optional). 2. Add 1 teaspoon of non-dairy
chocolate to get chocolate flavor (optional).
------------------
Verusanagapappu Pacchadi (Peanut Chutney)
Recipe By :

-------- ------------ --------------------------------
1 cup roasted peanuts -- (without skin)
5 medium green chile
2 teaspoons oil
6 curry leaves
1 teaspoon tamarind extract
1/2 cup water
salt -- to taste
Heat oil and fry green chiles for a few minutes (until they pop). Remove from heat, mix all
the ingredients and make into a semi soft paste. Is a good accompaniment for Dosa, Masala
Vada, Idli, Pongal.
------------------
Very Spicy Delicious Chickpeas

*Indian

-------- ------------ --------------------------------
2 medium onions -- minced
1/4 teaspoon ground cayenne pepper -- (or more)
6 tablespoons red-ripe tomatoes -- (fresh or canned) -
(finely chopped -- skinned)
40 ounces canned chickpeas -- (or)
4 1/2 cups home-cooked chickpeas
2 teaspoons ground roasted cumin seeds
1 tablespoon ground amchoor -- (or), optional
1 small lime -- (juice & pulp only)
2 teaspoons kashmiri red pepper
1 tablespoon lemon juice -- (or more)
1 fresh hot green chile -- minced
2 teaspoons 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 chile and grated ginger. Stir and cook, uncovered, for another 30
seconds.
------------------
Vindaloo
Recipe By :

-------- ------------ --------------------------------
2 large onions
6 cloves garlic
1 cup fresh cilantro
4 dry hot chiles
1 teaspoon cinnamon
2 tablespoons vinegar -- (i use cider)
Blend the first 6 ingredients into a paste. You might need to add a few Tbsp. of water to help
grind. Heat a non-stick skillet over medium-high flame. Put paste in the skillet and cook,
stirring constantly, adding Tbsp's of water as needed to prevent burning, for several minutes.
Add the next four ingredients and veggies, whatever you want, to feed 4-6 people. Continue
cooking, stirring and adding 1 tbsp. of water 6 or 7 more minutes. Add salt to taste, 1/2 tsp.
ground cloves, and 2 cups water. reduce heat to medium and simmer until veggies are
tender and sauce has thickened. You can add cooked beans near the end if you like.
------------------
Vindaloo - Goan-Style Hot And Sour Pork U

Vindaloo *Indian

-------- ------------ --------------------------------
1 teaspoon cardamom seeds -- out of pod
1 1/2 teaspoons black mustard seeds
2 teaspoons salt
1 teaspoon light brown sugar
7 ounces onions -- slice in half rings
6 tablespoons water -- plus 1 cup
2 pounds boneless pork shoulder -- cut into 1" cubes
1 1" piece ginger root -- coarsely chopped
1 small head garlic -- separated, peeled
Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard
seeds, and fenugreek seeds into powder; put them into bowl. Add vinegar, salt, and sugar;
mix and set aside. Put oil in wide heavy pan and set over medium heat. Add onions
------------------
Vindaloo - Pork Or Lamb
Recipe By : Madhur Jaffrey's "Quick and Easy Indian Cooking"

Vindaloo *Indian

-------- ------------ --------------------------------
3 tablespoons grainy mustard -- pommery moutarde de
-- meaux
1 1/2 teaspoons ground turmeric
2 teaspoons cayenne pepper -- or more
2 teaspoons salt
2 teaspoons red wine vinegar
2 small onion -- cut into half rings
2 1/2 pounds boned shoulder of pork or lamb -- cut into 1"
cubes
1 1/3 cups canned coconut milk -- well stirred
Combine mustard, cumin, turmeric, cayenne, salt and vinegar in cup. Mix well. Put oil in
large nonstick frying pan and set over medium-high heat. When oil is hot, put in onion. Stir-
fry until it is medium brown.
Put in the garlic. Stir-fry for 30 seconds. Put in spice paste. Stir-fry for a minute. Put in
meat. Stir-fry for about 3 minutes.
Add coconut milk and 2/3 cup water if you are going to cook in pressure cooker or 1 cup if
conventionally cook. Cover and either bring up to pressure or bring to boil.
Lower heat to simmer for 20 minutes in pressure cooker or 60-70 in conventional pan.
------------------
Vindaloo Paste (India)
Recipe By : Step-by-Step Indian Cooking by Sharda Gopal

Dressings Vindaloo
*Indian

-------- ------------ --------------------------------
10 red chili peppers
4 tablespoons finely grated fresh ginger -- divided
8 garlic cloves -- thinly sliced
6 tablespoons oil
2 cups finely chopped onion
1 pound tomatoes -- peeled
8 cardamom pods -- seeds only
Grind or pound chili peppers, half the ginger, chopped garlic, fenugreek, mustard and cumin
and mix them to a paste with the vinegar. Do not add water. Heat the oil and fry the onion
until golden, then add the tomatoes and squash them into a paste as you cook. Stir in the
spicy vinegar paste you have already made, add the remaining spices and fry until the oil
runs out of them. The paste is then ready. Allow it to cool and store in an airtight container
in a cool, dark place. Vindaloo is a highly spiced and hot curry. Traditionally from Goa in
western India.
------------------
Wada


-------- ------------ --------------------------------
1/4 kilogram oil
salt -- to taste
1. Soak black gram dal for 5 hours in water. Clean. Remove from water. Grind until thick
and soft. Add salt.
2. Make a dumpling the size of a big lemon, place each in your palm, pat until round and
make a hole in the center.
3. Deep fry until light brown.
------------------
Wadi Aloo (Black Bean Drops And Potato)


-------- ------------ --------------------------------
3 tablespoons ghee
4 wadis -- broken into pieces
1 1/2 cups potatoes -- sliced
1 pinches turmeric
1 1/4 cups tayyaar shorwa -- see recipe
salt -- to taste
Heat the ghee in a frying pan and Sauté the wadis over medium heat until deep golden all
over.
Add potatoes and turmeric, and stir thoroughly. Cook, stirring, over medium heat for 5
minutes.
Reheat the gravy in a saucepan. Drop in wadis and potato; stir in salt, cover pan, lower heat,
and simmer for 20 minutes.
Sprinkle garam masala over mixture and remove from heat.
Serve hot, garnishes with coriander leaves.
------------------
Warm Cabbage Salad With Cracked Pepper | Patta Gobi Salat
Recipe By : LAXMI'S VEGETARIAN KITCHEN*

Vegetables Chiles

-------- ------------ --------------------------------
1 green chili pepper -- steamed
and slit lengthwise
2 cups green cabbage -- finely shredded
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1 1/2 teaspoons fresh lemon juice
1 tablespoon chopped roasted hazelnuts
1. Heat the oil in a wok or skillet over medium-high heat until it ripples when the pan is tilted.
Add the mustard and cumin; when the seeds sizzle and slutter, immediately add the Chile.
Stir and cook 1 minute. Add the cabbage and stir fry until it is well coated and begins to
glisten with the oil, about 5 minutes. Remove from the heat, season to taste with salt and
pepper, and sprinkle with lemon juice.
2. Transfer to a shallow sewing dish. Fold in the hazelnuts Serve immediately.

SERVE with flat bread, pilaf, or cream of wheat cakes.
Recipe from LAXMI'S VEGETARIAN KITCHEN, by Laxmi Hiremath. (1995: Harlow and
------------------
Watermelon Curry (Maitra Curry)
Recipe By :

-------- ------------ --------------------------------
1/4 watermelon
1 1/2 teaspoons red chili powder
1 pinch turmeric
1 teaspoon pressed garlic
salt
2 tablespoons oil
sugar
2 teaspoons lemon juice -- (to 3)
Remove watermelon seeds and cut away the peel. Dice into 2 x 2 inch pieces. Pure‚ about
170 g of the fruit in a mixer. Add chili powder, tumeric, coriander powder and stir in garlic
and some salt.
Heat oil in a pan and brown cumin seeds. Stir in the watermelon pure‚ after 20 seconds.
Reduce heat and simmer for about 5 minutes so that the juice can absorb the aroma. Cook
on low heat until the mixture is two thirds of its volume. If you want to add sugar, you can
use as much as you desire. Add now and then stir in lemon juice. Simmer for one minute.
Add the remaining watermelon pieces at low temperature and let sit for 3-4 minutes. Turn
the watermelon pieces carefully (so they do not fall apart) until they are evenly coated with
the sauce.
Serve in bowl as a side dish or appetizer (can also be served cold).
------------------
West Bombay Style Chicken Curry
Recipe By :
Categories : Poultry Curry
Western Indian *Indian

-------- ------------ --------------------------------
6 whole cloves
8 black peppercorns
1 one-inch piece cinnamon -- stick
5 green cardamom pods -- husked
1 tablespoon peeled and grated fresh -- ginger
1 1/2 cups skinned -- chopped tomato
3 pounds chicken -- skinned, cut into pc
1 cup water
1 1/2 teaspoons salt -- or to taste
1 cup half-and-half
***GARNISHES***
1 red onion -- peeled, sliced
1 red or green bell pepper -- cored and sliced
1 lemon -- cut into wedges
Every state has its own style of cooking chicken. This dish, which is cooked in a fragrant
cream sauce, is popular in Maharashtra, Bombay.
Combine cumin, cloves, pepper corns, cinnamon and cardamom seeds in an electric coffee
mill and grind until reduced to a powder. Set aside.
Heat oil in a large Dutch oven over medium-high heat. Add onion, garlic and ginger. Cook
until onion is lightly browned, about 4 minutes, Add ground spice mixture and cook until
fragrant, about I minute. Add tomato and chicken. Cook, stirring, until chicken pieces are no
longer pink.
Add yogurt and turn chicken pieces to coat. Add water, cayenne and salt.
Reduce heat to medium, cover, and cook for 20 minutes.
Stir in half-and-half; simmer until chicken is tender and sauce is thick, about 10 minutes.
Skim off excess fat.
Arrange chicken on a heated, deep serving dish and pour sauce over.
Surround with onions, peppers and lemon wedges.

------------------
Wheat-Gram Biscuits
Recipe By :

-------- ------------ --------------------------------
1 onion -- grated
1 1/2 cups wheat flour -- sieved
1/2 cup -- ¥
1 gram flour
1/2 cup cilantro
2 teaspoons -- ¥
1 gram dal -- (soaked for 2 hrs)
oil -- for frying
salt -- to taste
1. Mix both flours, all powdered spices, ginger-garlic paste, onion, cilantro and salt.
2. Knead into a stiff dough, adding water as needed and a little oil.
3. Make 12 equal-sized balls.
4. Lightly oil the palms and pat each ball into a 10 cms disc, spreading a little gram dal on
each side while patting.
5. Heat oil and fry each disc until golden.
6. When all discs are ready, serve hot with tomato sauce.
------------------
Wildflower Honey Cake With Indian Summer Berry Compote
Recipe By : Richard Chamberlain, Restaurant at the Little Nell,

Categories : Cakes And Frostings Dressings
Fruit *Indian

-------- ------------ --------------------------------
1/2 cup butter
1 cup wildflower honey
1/2 cup whole milk yogurt
1/2 cup sour cream
1 cup all-purpose flour
1 cup rye flour
1/2 teaspoon salt
1/8 teaspoon clove
2/3 cup walnuts -- chopped
1 pint raspberries
1 pint strawberries -- quartered
1 pint blueberries
1 pint raspberry sauce
1 tablespoon mint -- chopped
STEP ONE: Cream butter and whisk in honey, yogurt, sour cream, and one-fourth of the
lemon juice. Mix flours, salt, soda, clove, and walnuts. Combine ingredients softly. Do not
whip or beat. Butter 8-inch square pan. Pour batter into pan and bake at 350 degrees F for
45 minutes until skewer comes out clean. Cool and unmold onto cake rack. Cut into 1--inch
by 1--inch squares.
STEP TWO: Prepare the Indian Summer Berry Compote-- Combine fruit, mint, and
remaining lemon juice with raspberry sauce.
STEP THREE: Serve cake topped with compote.
Suggested Wine: Late Harvest Reisling
------------------
Winter Squash And Chicken Stew W/Indian Spices
Recipe By : Bon Appetit 11/95 (Kellie Doherty)

Chicken Soups And Stews
Appetizers *Indian

-------- ------------ --------------------------------
6 chicken thighs -- skin removed
1 1/3 cups chopped onion
4 cups butternut squash -- cut into 1" cubes
OR acorn squash
2 cups russet potatoes -- cut in 1" cubes
1 cup low-sodium chicken broth
1 can tomatoes -- (14 1/2 to 16 oz)
diced with liquid
Heat 1 tsp oil in Dutch oven over medium-high heat. Season chicken with salt and pepper.
Add to Dutch oven; saute until brown on all sides, about 8 minutes. Transfer to plate.
Heat remaining 1 tsp oil in same pot over medium-high heat. Add onion and garlic; saute
until golden, about 5 minutes. Add curry powder, cumin and cinnamon; stir 1 minute. Return
chicken to pot. Add squash, potatoes, broth and tomatoes. Cover and simmer 15 minutes.
Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly
reduced, about 8 minutes. Season with salt and pepper. Sprinkle with cilantro.
6 Servings
------------------
Yakhni
Recipe By :
*Indian

-------- ------------ --------------------------------
2 pounds fresh lean lamb shoulder -- sliced
2 cups water
6 cloves
2 teaspoons ground fennel seeds
3 bay leaves
1 cup thick yogurt
4 cardamom pods -- crushed
1 tablespoon ghee
1 tablespoon finely chopped fresh
ginger
a pinch of saffron
salt to taste
In a saucepan, bring the lamb, water, cloves, cumin, ginger powder, fennel seeds, bay
leaves to a boil on high heat. Reduce the heat to medium, cover and cook the lamb until it is
tender. This should take about 35 minutes. There should be about half a cup of water left
when the lamb is finished cooking. If the water dries up while cooking, add another half cup
of water to it. Stir once or twice to ensure that the lamb does not stick to the pan and burn.
Add yogurt and sour cream to the lamb and stir well. Raise heat to medium high and boil.
Then add cardamom and salt. Remove from heat and set aside. In a separate pan, heat the
ghee, fry the onions and ginger until golden brown and add to the lamb. Now, add saffron to
the lamb, stir cover and cook for 10 minutes. Yakhni improves in flavor if kept overnight and
then served.
------------------
Yam Curry
Recipe By :

-------- ------------ --------------------------------
1 pound tender yams
1 tablespoon salt -- up to 2
3 cups vegetable oil for deep frying
2 inches fresh ginger root
1 clove garlic
2 green cardamoms
1 bay leaf
4 peppercorns
1 teaspoon turmeric
1/2 teaspoon chile powder -- (or use cayenne
-- pepper)
1/2 teaspoon garam masala -- (optional)
salt to taste
4 ounces fresh tomatoes -- (or use 8 oz canned
-- tomatoes)
4 tablespoons yogurt -- (opt).
1 1/2 cups water
1 tablespoon chopped coriander leaves -- (cilantro)
1) Peel the yams, cut them into 1 inch cubes, place in a colander and sprinkle liberally with
salt. Let stand 10-15 minutes, then dry on paper towels.
2) Meanwhile, finely chop the onion, ginger, and garlic, and roughly chop the tomatoes. Heat
the oil over a moderate flame, add the cumin seed, and cook until they begin to sputter. Add
the chopped onion, ginger, and garlic. Cook until the onion is a rich golden color. Add all the
spices and season with salt to taste. Cook a few seconds more, and then add the tomatoes.
Let this cook while you continue as below.
3) Heat the oil for deep frying to 350F and cook the yam cubes, a few at a time, until golden
brown. Drain on absorbent kitchen paper. Set aside.
4) Add the yogurt to the tomato mixture, and continue to cook until the oil begins to separate
out. Add the water and bring to a boil. Let boil a few minutes, then add the yam cubes,
reduce heat, and simmer, covered, for about 25 minutes.
5) Serve hot, garnished with the chopped coriander.
------------------
Yam Wadi (Kandi Wadiyam)
Recipe By : Delicious Recipes from Andhra by Karuna


-------- ------------ --------------------------------
250 gram yams
2 tablespoons rice
4 red chiles
1 pinch asafetida
oil
salt -- to taste
1. Wash the yam, peel and cut into small pieces.
2. Soak rice for 2 hours. Drain out the water.
3. Grind the yam and rice together until thick and soft. Add salt, coriander leaves and
asafetida. Mix. grind the chiles and cumin seeds.
4. Pour the oil in a frying pan. Take 2 tsps. of the paste in your fingers, pat in your palm to
form the shape of a wada. Fry until golden brown. Serve with ketchup.
------------------
Yelimichai Sadham (Lemon Rice)
Recipe By :

-------- ------------ --------------------------------
250 gram rice
50 milliliters oil
1 teaspoon urad dal
2 green chiles
salt to taste
100 gram cashew nuts -- fried
BOIL rice until three-fourths done and cool. Heat oil and season with mustard seeds, urad
dal, chana dal, red chile pieces and curry leaves. Add chopped ginger and stir lightly. Add
green chiles and toss. Add turmeric powder, asafetida and salt. Toss the cooked rice in this
mixture, sprinkle lemon juice and cook for a few minutes more. Serve hot, garnished with
fried cashew nuts and chopped coriander leaves.
------------------
Yellow Rice

*Indian

-------- ------------ --------------------------------
3 tablespoons ghee
2 bay leaves
4 cloves
4 black peppercorns
2 black cardamom pods
2 cups brown rice -- presoaked
3/4 cup water
3 tablespoons green peas
1 tablespoon salt
1 pinch saffron
Heat ghee in a skillet. Sauté onion over a medium heat until golden. Reserve some of the
onion for garnishing later.
Add turmeric to the skillet. Stir and heat briefly. Add the rest of the spices in order. Mix well.
Add the rice and stir a few times. Pour over water, stir and bring to a boil. Reduce heat, mix
in peas and salt, cover and cook for 10 to 15 minutes. Sprinkle with saffron and reserved
sautéed onion. Serve hot.
------------------
Yellow Toor Daal
Recipe By :
Dals *Indian

-------- ------------ --------------------------------
1/2 cup toor daal -- or- mung beans or
-- le
1 1/2 cups water
1/2 tablespoon vegetable oil
1/8 teaspoon asafetida or "hing" -- (opt.)
1 small whol red chiles, dry
1 teaspoon salt
3/4 teaspoon fresh green serrano chiles -- minced
2 teaspoons brown sugar or honey -- (opt.)
2 tablespoons tomatoes -- chopped
1 tablespoon fresh cilantro -- chopped
1 tablespoon yogurt -- -or-
1/2 teaspoon lemon or lime juice
'Daal' refers to a variety of lentils, peas and beans that are used to make soups and stews
also known as 'daal'. This recipe calls for 'toor daal', split yellow pigeon peas, but you can
substitute mung beans or red lentils. Vaghar, the method used here to sauté spices in oil is
a basic Gujarati cooking technique used in making most dishes.
Cover daal with water and soak 30 minutes. If using a pressure cooker, reduce soaking time
to 10 minutes. Discard soaking water in a large saucepan or pressure cooker. Cook 50
minutes by conventional method or 15 minutes in a pressure cooker. If using red lentils,
cook 30 minutes by conventional method or 10 minutes in pressure cooker. For a soup-like
consistency, add 1/4 to 1/2 cup more water if needed. Puree daal with a hand-held electric
blender or in a food processor.
Heat oil in a small skillet over medium heat. Add cumin seeds and asafetida. Cook until
cumin seeds turn golden brown, about 1 minute. Add to the daal and bring to a boil.
Stir in chiles, salt, sugar, turmeric and tomatoes. Lower heat and simmer uncovered 5
minutes. Remove daal from heat. Stir in cilantro and yogurt or lemon juice and serve
immediately.
------------------
Yera Varuval (Fried prawns)
Recipe By :
*Indian

-------- ------------ --------------------------------
12 prawns
salt to taste
1 lemon -- juice of
oil
CLEAN, shell and devein the prawns. Mix all the remaining ingredients, except oil, and apply
it to the prawns. Keep aside for half an hour to marinate.
Heat oil in a shallow pan and fry the prawns four at a time. Cook for three minutes, remove
and drain. Serve hot, garnished with rings of onions and fried curry leaves.
------------------

Yoghurt With Spiced Potatoes (Alu Ka Rayta)
Recipe By : Recipes: The Cooking of India, Time-Life Books (?)

Potatoes *Indian
Salads - Dressings

-------- ------------ --------------------------------
3 medium boiling potatoes -- scrubbed
3 tablespoons onion -- finely chopped
1 green chile -- finely chopped or
1 red chiles -- finely chopped
1 tablespoon fresh coriander -- finely chopped
1/2 teaspoon salt
1 cup plain yogurt
Drop the potatoes into enough boiling water to cover them completely and boil briskly,
uncovered, until they are tender but still show some resistance when pierced with the point of
a small, sharp knife. Drain the potatoes in a colander, peel and cut them into 1/2 inch cubes.
In a heavy 8-inch skillet, heat the vegetable oil over hight heat until it starts to smoke. Stir in
the mustard and cumin seeds and, when they crackle and begin the burst, immediately add
the onions. Stirring constantly, add the chili, coriander and potatoes.
Cook over moderate heat, turning the potatoes frequently with a spoon, until the cubes are
well coated with the spice mixture. Remove the skillet from the heat and stir in the salt.
Place the yoghurt in a small serving bowl, add the entire contents of the skillet, and toss
gently together. Taste for seasoning, cover tightly, and refrigerate for at least 1 hour, or until
completely chilled.
------------------
Yogurt Chicken
Recipe By :
Chicken Cheese And Eggs
*Indian

-------- ------------ --------------------------------
1 frying chicken
3 medium onions
2 garlic cloves
1 teaspoon cayenne -- (red pepper)
- -- (or less to taste)
2 teaspoons masala seasoning
- -- (see note)
2 cups yogurt -- plain
1/4 cup butter -- clarified
2 teaspoons salt -- (or less
- to taste)
First prepare the sauce: Slice or chop the onions. Using a large heavy frying pan that has a
lid, saute the onions in the oil. When they are translucent and beginning to brown, add the
garlic. When its moisture evaporates, add the cayenne, coriander and masala seasoning.
Lower heat and simmer 7 minutes, partly covered. Remove from heat and let it cool a bit.
Cut the chicken into chunks. If you are feeling decadent, then remove the bones from the
chicken to make this a boneless-chicken dish.
Puree the onion-and-spice mixture in your food processor. Don't make it into baby food, but
make sure there are no stringy pieces of onion left in it.
Over medium-high heat, heat the clarified butter until it starts to smoke, then dump in the cut-
up chicken all at once. Stir continuously for 2 minutes, then saute for 3 more minutes,
stirring occasionally.
Add the onion-and-spice pure to the cooking chicken. Add salt. Stir the mixture until it starts
to bubble, then lower heat, cover and simmer for 30 minutes. Let cool until ready to serve.
The longer you wait, the better it will taste, up to a day or two.
Cook some rice to go with it. Reheat over low heat and serve.
NOTES: * An Indian-style chicken dish with yogurt and red pepper -- This fail-safe recipe
yields a delicious Indian-style chicken dish. Serve it with rice and you have a meal. It makes
wonderful leftovers, in fact, it tastes much better as leftovers than it does when cooked fresh.
* Masala seasoning is an Indian "general-purpose" seasoning. Serious Indian cooks make
their own, and no two are quite the same. The word masala means something like "blend of
spices." Since this dish isn't trying to be authentically Indian, you can use most any store-
bought mixture that you like, including "Tandoori" mixtures, "curry powders," etc. If you want
to make your own, try some mixture of cardamom seeds, cinnamon, cloves, pepper, cumin
and coriander, suitably mixed and ground.
* If you don't want to use clarified butter, you can use any cooking oil.
------------------
Yogurt Coconut Dip (Narkeler Raita)


-------- ------------ --------------------------------
1 tablespoon peeled -- grated fresh ginger
(or made into a paste)
1 teaspoon seeded -- chopped fresh green
-- chili (or), to
-- taste
1 cup coconut, dried flaked or shredded
--sweetened -- see note
1/4 teaspoon salt
1 cup plain yogurt -- (lightly beaten
-- until smooth)
1. Heat oil in a skillet over medium low heat. Fry the mustard seeds until they start to pop.
Add ginger and chili, keeping the skillet partially covered to avoid splattering the cooking
area. As soon as ginger is lightly browned, turn heat to low. Add coconut and stir several
times. Remove from heat.
2. Combine salt and yogurt in a bowl. Add the coconut mixture. Refrigerate for at least 30
minutes to help develop the flavors.
4 to 5 small servings.
Serving suggestions: This raita is perfict for dunking boiled potatoes, lightly steamed
vegetables, and vegetable fritters. Try also with any vegetarian or fish dish.
Note: Grind coconut in a blender to a coarse powder. If available, use freshly grated or
thawed, frozen shredded coconut, sold in Asian markets, to give this raita a fresh flavor.
------------------
Yogurt Cooler (Raeta)

Salads - Dressings

-------- ------------ --------------------------------
1/2 cup cucumber
1 pint plain yogurt
1 teaspoon salt
1 teaspoon paprika
Take the cucumber and cut lengthways into long strips. This is the traditional way of cutting
for Raeta. You will sometimes come across Raeta with the cucumber cut into cubes or large
chunks but narrow strips is the best way to use it as this ensures the yogurt can be easily
mixed in with the Raeta. Take the yogurt and with a fork beat in the salt and half the paprika.
Now gently combine the cucumber strips with the yogurt. Pour into a serving bowl and
sprinkle the remaining paprika and mint on
------------------
Yogurt With Cucumber and Mint (Kheere Ka Raita)
Recipe By :
Categories : Side Dish Raita
Dips *Indian

-------- ------------ --------------------------------
2 tablespoons finely chopped fresh mint
1 cucumber peeled and grated
1/2 teaspoon roasted cumin seeds
1 teaspoon salt
Put the yogurt in a bowl. Beat lightly with a fork or whisk until smooth and creamy. Add
all the other ingredients and mix. Cover and refrigerate until ready to eat.
------------------
Yogurt With Cucumbers (North India)
Recipe By : Oriental Banquets by Charmaine Solomon

Raita

-------- ------------ --------------------------------
4 small seedless cucumbers
salt
1/4 cup fresh mint leaves -- finely chopped
1 1/2 cups thick sour cream
lemon juice -- to taste
mint sprigs -- to garnish
Wash cucumbers but do not peel unless you are only able to get the thick-skinned variety.
Cut in halves lengthwise and if seeds are well developed, scoop them out and discard. Dice
cucumbers, sprinkle with salt and place in a colander for 15 minutes to allow liquid to drain
away. Rinse quickly with cold water. Leave to drain well.
Combine cucumbers in a bowl with mint, sour cream, yogurt and lemon juice. Taste to see if
more salt is required. Toast cumin seeds inn a dry pan for a few minutes, stirring constantly
until fragrant and a darker brown. crush seeds and sprinkle over yogurt mixture. Serve
chilled, garnished with mint sprigs.
* A cooling accompaniment to any curry meal.
------------------
Yogurt With Potatoes
Recipe By :

-------- ------------ --------------------------------
2 medium potatoes
16 ounces yogurt
1 teaspoon salt
***GARNISH***
Boil potatoes and allow to cool thoroughly. Put the yogurt in a bowl and mix well with a fork.
Add the salt, pepper, cumin, and cayenne. Mix well. Peel the potatoes and dice them into
1/2-inch cubes. Mix with the yogurt. Sprinkle with paprika before serving.
serves 4-6
------------------
Yogurt With Roasted Eggplant (Baigan-Ka-Bharta)
Recipe By :

-------- ------------ --------------------------------
1 medium eggplant
16 ounces yogurt
1 small onion -- finely minced
2 tablespoons finely minced mint
1 teaspoon salt
1/8 teaspoon freshly ground black pepper -- up to 1/4, up to
1 teaspoon freshly roasted -- ground cumin seeds
Roast the eggplant over a gas burner on all sides, till it if farily charred on the outside, and
the inside should get soft and pulpy. It may take 20 to 25 minutes. Peel the eggplant,
making sure all the blackened skin and stem are removed. Now mince the pulp finely and
place in a bowl. Empty yogurt into a serving bowl and mix well with fork. Add onion, mint,
eggplant, salt, black pepper, cayenne, and cumin. Mix. cover and refrigerate until ready to
use.
serves 4-6
------------------
Yogurt With White Radish
Recipe By :

-------- ------------ --------------------------------
1 1/2 teaspoons black mustard seeds
1 1/2 pounds white radish -- (daikon radish),
-- trimmed, peeled and
-- cut into 1/2" dice
1 fresh hot green chile -- sliced
3 tablespoons chopped fresh cilantro -- (coriander)
2 cups plain yogurt
Heat the oil in a saucepan on a medium-high flame. When very hot, put in the mustard
seeds. (Be prepared to cover with lid or screen, as seeds will pop almost immediately when
they hit the hot oil). As soon as the seeds begin to pop, put in the diced radish, green chile,
1/2 tsp. salt and 2 Tablespoons waer. Stir and bring to a bubble. Cover. Turn heat to very
low and steam gently for about 10 minutes or until radish is tender but still somewhat crisp.
Add the Cilantro, stir, and leave uncovered. Let cool slightly.
Put the yogurt in a serving bowl. Add 1 teaspoon salt and the black pepper. Beat with a fork
or a whisk until smooth and creamy. Now empty the contents of the saucepan into the bowl.
Mix well.
This yogurt dish goes well with most Indian food. It can be served at room temperature or
cold.
Source: Madhur Jaffrey's World of the East Vegetarian Cooking.
------------------
Zakiya's Potatoes And Onions
Recipe By : Mahdur Jaffrey's World of the East Vegetarian Cooking


-------- ------------ --------------------------------
4 medium boiling potatoes -- (about 1 lb)
1 3/4 inch cub fresh ginger -- (peeled & cut in 3-4
-- pieces)
1 fresh hot green chili or more -- to taste
(cut in 2-3 pieces)
1 large pinch ground asafetida
2 medium onions -- coarsely chopped
1 teaspoon salt
This dish, while it can be eaten as part of any Indian meal, forms the traditional stuffing for
dosas (see previous posting). The dosa, a kind of pancake made with rice and urad dal, is
put on a plate, some of this potato-onion mixture is placed on top of it, and the dosa is folded
over once. The stuffed dosa is then called a Masala Dosa and serves the same function as
a sandwich does in America.
Boil the potatoes until tender. Let them cool, then peel and cut into 3/4 inch dice.
Put the ginger and chili and 1/4 cup water into a blender or food processor and blend until
you have a somewhat grainy paste. Set aside.
Heat the oil in an 8 to 9 inch skillet over a medium flame. When hot, put in the asafetida first
and then, a second later, the mustard seeds. As soon as the mustard seeds begin to pop
(this takes just a few seconds), put in the onions. Turn the heat down slightly and saute the
onions for about 5 minutes or until they turn translucent. (Do not let them brown.) Now add
the paste from the food processor as well as the turmeric. Stir and cook for 1 minute. Put in
the potatoes, 1 cup water, and the salt. Cover, and cook on medium-low heat for about 5
minutes. Lift cover and, using a slotted spoon, break the potato pieces into smaller 1/3 to 1/2
inch cubes. Cover again and cook on very low heat for another 3 to 4 minutes. The "sauce"
for the potato dish should now be very thick. Serve either as is or stuff Masala Dosa.
Serves 4-6 as a vegetable dish and will stuff 8 dosas
------------------
Zarda (Indian Rice Pudding)
Recipe By :
Grains *Indian

-------- ------------ --------------------------------
2 1/3 cups raw long grained rice
water
1 teaspoons salt
1/4 teaspoon powdered saffron
2 cups sugar
1 1/2 cups butter
2 whole cardamom seeds -- shelled
5 whole cloves
1/4 cup light or dark raisins
1/4 cup unroasted pistachios
1/4 cup blanched almonds -- sliced and roasted
1/4 cup unsalted cashews -- brazil nuts or
filberts -- sliced and toasted
1 cup heavy cream -- whipped.
Cook the rice in six cups of boiling water with the salt and saffron until half done, about ten
minutes. Use enough saffron to give a rich yellow color. Drain. Boil the sugar with 3 3/4 C
water for one minute, stirring until the sugar has dissolved. In the bottom of a heavy four
quart Dutch oven or other large kettle, heat the butter. Add the cardamom and cloves and
cook over low heat ten minutes. Add all but one half cup of the syrup and boil a minute or
so. Add the rice to the mixture and cook, stirring gently until the butter is absorbed or about
ten minutes. Add the lemon juice, raisins and nuts and cook over fairly high heat five
minutes. Reduce heat to barely simmering and cook over low heat until the rice is tender. If
the rice is not quite tender when the liquid has been absorbed, add the reserved liquid and
continue to cook until rice is dry and soft. Remove from heat and let stand, covered for ten
minutes. Serve warm with whipped cream.
------------------
Zarda Pulao
Recipe By :

-------- ------------ --------------------------------
2 cups Basmati rice
3 cups milk
1 cup water
2 cups sugar
3/4 cup ghee -- melted
1 can pineapple slices -- (450 grams) *
6 cloves
3 sticks cinnamon -- (to 4)
1/2 teaspoon pineapple essence
few drops yellow food coloring
Sweet Rice Dish made with milk and pineapple.
1. Wash the rice and place over the cooking plate in the pan. Pour milk and water over it.
Add cloves, cinnamon and ghee. Switch on to rich cooking.
2. Meanwhile drain the pineapple from the syrup and chop it finely.
3. Add sugar to the syrup and cook it over a low flame until it is of two thread consistency
(medium thick).
4. Add the pineapple pieces, essence, color and turn the switch to warm position.
5. After 10 minutes, add the syrup, mix gently and press the switch again to rice cooking
when the pulao is done the switch will move to keep warm, switch off and serve hot or allow
to remain hot until time to serve.
*Fresh pineapple in season can be used. Peel and cut one small pineapple into cubes add
1/2 cup sugar and 1 cup water. Boil for 5 minutes and use this instead of the tinned
pineapple.
------------------
Zarda Seekh Kabob
Recipe By :
Categories : Potatoes Appetizers
*Indian

-------- ------------ --------------------------------
500 gram potatoes -- roasted
1 teaspoon finely chopped green chiles
2 teaspoons fried onions
4 teaspoons fried cashew nuts --
2 teaspoons mint leaves
3 sprigs coriander leaves -- chopped
salt to taste
Put all the ingredients, except cornstarch, in a mixing jar and grind until fine. Add cornstarch
for binding.
Divide the mixture into lemon sized portions and roll into cylindrical kabobs along the
greased skewers. Cook in a hot oven or over charcoal fire for eight to 10 minutes or until
done. Slice and serve with sliced cucumbers and tomatoes.
------------------
Zeera Aloo - New Potatoes With Cumin


-------- ------------ --------------------------------
2 pounds new potatoes -- cleaned, cooked
-- until tender --
then peel
salt
Put oil in large frying pan and set over medium-high heat. When hot, put in cumin seeds.
Let seeds sizzle for a few seconds. Now put in potatoes. Turn heat down to medium.
Brown potatoes lightly on all sides. Turn heat to low and ad 3/4 teaspoon salt and ground
cumin, garam masala and chili powder. Cook, stirring for a minute. Add coriander leaves
and mix before serving.
------------------
Zesty Mashed Potatoes


-------- ------------ --------------------------------
5 large potatoes -- baked or boiled
3 tablespoons ghee
1 tablespoon salt
1 dash black pepper
3 tablespoons water or milk
fresh parsley -- for garnish
Mash the potatoes sans their skins. Add all the ingredients. Use warmed water or milk.
Whisk until creamy with a fork. Serve immediately or keep warm in a double broiler.
------------------
Zucchini In Creamy Yogurt (Louki Raita) (India)


-------- ------------ --------------------------------
3 medium zucchini
1 1/2 cups plain whole milk yogurt
-- -- (preferably middle
-- eastern)
1/2 cup packed fresh mint leaves
1/4 cup packed fresh coriander sprigs
1 teaspoon fresh lime juice -- , or to taste
1/4 teaspoon salt
2 tablespoons whole milk -- if necessary
YIELD: Makes about 2 1/2 cups.
MAKE AHEAD: Ratta may be made 2 days ahead and chilled, covered.
Grate zucchini on largest holes of a four-sides grater. In a large saucepan of boiling salted
water blanch zucchini 1 minutes. Immediately drain zucchini in a sieve and rinse under cold
running water to stop cooking. Squeeze zucchini dry by small handfuls and transfer to a
bowl. Stir in remaining ingredients, adding enough milk to reach desired consistency.
SERVE raita at cool room temperature.
------------------

Indian Recipes

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Recipe By : Bill Wight

Amount Measure Ingredient -- Preparation Method

For comments or suggestions, email me at: Bill_Wight_CA@yahoo.com

Some answers to frequently asked questions about my recipe collection:

Recipe By : Kumar Ramanathan

Amount Measure Ingredient -- Preparation Method

Children will love this pudding.

A Midsummer Night's Dream

Serving Size : 1 Preparation Time :0:05

Amount Measure Ingredient -- Preparation Method

A Traditional Side Dish

Serving Size : 1 Preparation Time :0:00

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

Serving Size : 1 Preparation Time :0:00

1/2 cup yellow gram dal

Wash and soak dal for 15 minutes.

Pressure cook till very soft (4 whistles).

Grind dal to a fine paste either on stone or in a mixie.

Mix with water and residual water of dal.

Blend well till smooth.

Add slit chillies, cloves, bayleaf, and saute one minute.

Make paste of masalas in 1/4 cup water.

Add paste, fry further one minute. Add dal.

Bring to a boil and simmer for 8-10 minutes.

Add chopped coriander.

Serve hot with puran polis (refer)

Making time:30 minutes (excluding pressure cooking time)

Makes: 5-6 servings

Shelflife: Best fresh

Serving Size : 4 Preparation Time :1:00

3 cups rice flour

Amount Measure Ingredient -- Preparation Method

NOTES : Makes about 1 pound.

Serving Size : 1 Preparation Time :0:00

Serving Size : 1 Preparation Time :0:00

1 pound lamb, cut into chunks

Serve with plain rice.

Serving Size : 6 Preparation Time :0:00

Adai (savory Indian Pancakes)

Recipe By : Nalini Ganapati

1 cup mixture of dhals*

Variation: Can add finely chopped onions/jalapenos/spinach/ginger/a few cumin seeds,

Serving Size : 4 Preparation Time :0:00

-------- ------------ --------------------------------

Excellent as a cold remedy and as a starter to an Indian meal.

Bruce Cost, "Ginger East to West"

Serving Size : 4 Preparation Time :0:40

Amount Measure Ingredient -- Preparation Method

Serve hot along with greens and onion rings.

Serving Size : 1 Preparation Time :0:00

-------- ------------ --------------------------------

If possible, then bake it in an oven of 350 degree F for 1 hour. Remove

All Purpose Pooris

Serving Size : 1 Preparation Time :0:00

-------- ------------ --------------------------------

Makes:30-35 puries Shelf-life: 2-3 days

Alloo Masala Chaat

Serving Size : 1 Preparation Time :0:00

-------- ------------ --------------------------------

Grate the tomatoes.

Slice the ginger.