1000 Of Indian Recipes... - yimg.com

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Many of the recipes in this collection were typed, formatted and posted in the late ...... This is the kind of comforting 'homey' dish that most North Indians enjoy.

* Exported from MasterCook * !!!Read Me! Recipe By : Bill Wight Serving Size : 1 Preparation Time :0:00 Categories : Information *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***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: [email protected] 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 MealMaster. 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 MealMaster 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. ------------------

* Exported from MasterCook * "Milk" Pudding Recipe By : Kumar Ramanathan Serving Size : 4 Preparation Time :0:00 Categories : Sweets East Indian Appetizers *Indian Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------6 cups lowfat 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).

-----------------* Exported from MasterCook * A Midsummer Night's Dream Recipe By : Serving Size : 1 Preparation Time :0:05 Categories : Beverages *Indian Amount Measure

Ingredient -- Preparation Method

-------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * A Traditional Side Dish Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Dressings East Indian Appetizers *Indian Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Aam Lhassi Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Aamti Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup yellow gram dal

1 1 3 2

stalk

curry leaves bay leaf cloves 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

-----------------* Exported from MasterCook * Aappa Recipe By : Serving Size : 4 Preparation Time :1:00 Categories : Breads *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Abenaki Pumpkin Candy Recipe By : [email protected] Serving Size : 1 Preparation Time :0:00 Categories : Candy Dressings Vegetables East Indian

Appetizers

*Indian

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------NOTES : Makes about 1 pound.

* Exported from MasterCook * About Pulses Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Achar Gosh Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry Lamb *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Adai Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Curry Dals South Indian Vegetarian East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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. Rajeev Krishnamoorthy

-----------------* Exported from MasterCook * Adai (savory Indian Pancakes) Recipe By : Nalini Ganapati Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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..

-----------------* Exported from MasterCook * Adrak Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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"

------------------

* Exported from MasterCook * Ahad-E-Changezi Recipe By : Serving Size : 4 Preparation Time :0:40 Categories : Lamb *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------NOTES : Tender lamb leg roasted and seasoned with chaat masala powder

* Exported from MasterCook * Akbari Murg-bhat Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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. Converted by MC_Buster.

-----------------* Exported from MasterCook * All Purpose Pooris Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Snacks Breads

*Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Alloo Masala Chaat Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Snacks East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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. Converted by MC_Buster.

-----------------* Exported from MasterCook *

Almond-pistachio Saffron Curry Sauce - N. India Recipe By : Laxmi Hiremath Serving Size : 2 Preparation Time :0:00 Categories : *Indian Appetizers East Indian Curry Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Aloo (potato) Bhajee Recipe By : (c)David Smith 1998 Serving Size : 1 Preparation Time :0:00 Categories : Vegetables East Indian Appetizers *Indian Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/2 teaspoon turmeric 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.

-----------------* Exported from MasterCook * Aloo (potato) Tikki Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***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 Shelflife: Best fresh

-----------------* Exported from MasterCook * Aloo Achaar (Nepal Potato Salad) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Vegetarian *Indian Salads - Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 4 2 1 8 3

or more hot green chiles -- finely minced (*) tablespoons sesame oil teaspoons vegetable oil pinch ground asafetida whole fenugreek seeds, up to 10 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. Inspired by Madhur Jaffrey's "World of the East Vegetarian Cooking." By Sharon Raghavachary

-----------------* Exported from MasterCook * Aloo Chaat Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry Potatoes Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Aloo Chana Chaat - 1 Recipe By : Serving Size : 4 Preparation Time :0:10 Categories : Potatoes Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 teaspoon chaat masala 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

-----------------* Exported from MasterCook * Aloo Chana Chaat - 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry Potatoes Vegetarian *Indian Salads - Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 boiled potatoes -- peeled and diced 1 can chick peas -- drained 1/2 teaspoon red chile powder 1 teaspoon roasted cumin powder 1 teaspoon chaat masala 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.

-----------------* Exported from MasterCook * Aloo Dam Recipe By : Rajeev Krishnamoorthy Serving Size : 6 Preparation Time :0:00 Categories : Potatoes Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 tablespoons oil 1 bay leaf 1 onion 1/2 teaspoon ginger 1/2 teaspoon garlic 1/2 teaspoon cumin seeds 1/2 teaspoon garlic 1/2 teaspoon cumin seeds 1/4 teaspoon turmeric 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.

-----------------* Exported from MasterCook * Aloo Dum

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------500 grams potatoes 2 tablespoons vanaspati 1 teaspoon mustard oil 2 whole red chiles 1/4 teaspoon cumin seeds 2 small onions -- minced 1 teaspoon red chile powder 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.

-----------------* Exported from MasterCook * Aloo Gobhi Methi Ka Tuk Recipe By : Femina Magazine Serving Size : 1 Preparation Time :0:35 Categories : Potatoes Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Aloo Gobi Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Vegetarian Curry Vegetables Potatoes *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cauliflower 4 potatoes 1/4 cup oil 1 teaspoon cumin seeds

1 3

inch

ginger -- fresh garlic cloves 3/4 teaspoon turmeric 1 teaspoon red chile powder 3 tomatoes 1 teaspoon garam masala 2 teaspoons coriander powder 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.

-----------------* Exported from MasterCook * Aloo Gobi (Curried Cauliflower and Potatoes) Recipe By : "The Art of Indian Vegetarian Cooking" by Yamuna Devi Serving Size : 5 Preparation Time :0:00 Categories : Curry Potatoes Vegetables Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 hot green chiles -- minced 1 1/2" piece ginger root 1 tablespoon cumin seeds 1 tablespoon black mustard seeds 4 tablespoons ghee or oil 3 medium potatoes -- diced 1 medium cauliflower -- cut into florets 2 medium tomatoes -- diced 1/2 teaspoon turmeric 2 teaspoons coriander 1/2 teaspoon garam masala 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.

-----------------* Exported from MasterCook * Aloo Gobi (potato Cauliflower Vegetable) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 medium cauliflower 2 potatoes -- boiled & peeled 1 tablespoon coriander finely chopped 1 green chillies 1 onion finely chopped 1/4 teaspoon turmeric powder 1/2 teaspoon dhania powder 1 teaspoon lemon juice 2 tablespoons curds 1/2 teaspoon cumin seeds 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 teaspoon garlic 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. Making time: 25 minutes Makes: 3 servings Shelflife: Best fresh.

-----------------* Exported from MasterCook * Aloo Gobi (potatoes and Cauliflower) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Dressings Potatoes East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 pound potatoes 1 cauliflower 5 tablespoons vegetable oil 1 teaspoon cumin seed

1

teaspoon ground cumin 1/2 teaspoon coriander 1/4 teaspoon ground turmeric 1/4 teaspoon cayenne pepper 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.

-----------------* Exported from MasterCook * Aloo Gobi (potatoes With Cauliflower) Recipe By : Eating in Eden, Hermine Freed Serving Size : 4 Preparation Time :0:30 Categories : Vegetables East Indian

Appetizers Potatoes

*Indian

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 coriander 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.

-----------------* Exported from MasterCook * Aloo Gobi - 1 Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Curry Potatoes Vegetables Vegetarian East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cauliflower

4

potatoes 1/4 cup oil 1 teaspoon cumin seeds 1 inch ginger -- fresh 3 garlic cloves 3/4 teaspoon turmeric 1 teaspoon red chile powder 3 tomatoes 1 teaspoon garam masala 2 teaspoons coriander powder 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.

-----------------* Exported from MasterCook * Aloo Gobi - 2 Recipe By : Tarla Dalal Serving Size : 1 Preparation Time :0:00 Categories : Vegetables East Indian Appetizers *Indian Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1 teaspoon garam masala salt -- to taste 2 tablespoons ghee sliced green chillies -- for garnish

chopped coriander leaves -- 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.

-----------------* Exported from MasterCook * Aloo Gobi Aur Mater (cauliflower With Potatoes and Peas) Recipe By : Imran Chaudhary Serving Size : 1 Preparation Time :0:00 Categories : Vegetables East Indian Appetizers *Indian Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 tablespoons oil 2 medium onions -- finely chopped 450 gram potatoes -- diced in 2 cm -- pieces 1 small cauliflower -- cut in 2 cm pieces 1/2 teaspoon ground turmeric 1/3 teaspoon chili powder 1 teaspoon ground cumin 2 tomatoes -- chopped 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!

-----------------* Exported from MasterCook * Aloo Gobi Mattar Recipe By : Modified by Bill Wight Serving Size : 5 Preparation Time :0:00 Categories : Curry Potatoes Vegetables Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 whole jalapeno green chile -- minced 2 cloves garlic, fresh -- minced 1/2 inch ginger root, fresh -- minced 1 tablespoon cumin seeds 1 tablespoon black mustard seeds 1 tablespoon corriander seeds 4 tablespoons ghee (clairified butter) or oil 4 medium potatoes -- diced 1 medium cauliflower -- cut into florets 1 package frozen green peas 2 medium tomatoes, fresh -- diced 1/2 teaspoon turmeric

2

teaspoons 1/2 teaspoon 1 tablespoon 3 tablespoons

coriander seeds garam masala salt 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.

-----------------* Exported from MasterCook * Aloo Gosht - Delhi-style Lamb Cooked With Potatoes Recipe By : Madhur Jaffrey's Indian Cooking Serving Size : 6 Preparation Time :0:00 Categories : Dressings East Indian Appetizers *Indian Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------7 tablespoons vegetable oil 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 1/2 teaspoon ground turmeric 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.

-----------------* Exported from MasterCook * Aloo Hing Ki Sath (potatoes With Asafetida) Recipe By : Paul Levy - Saveur 4/98 Serving Size : 1 Preparation Time :0:00 Categories : Dressings Potatoes East Indian Appetizers Chiles *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound small new potatoes -- peeled and -- quartered salt 1 pinch turmeric 2 tablespoons vegetable oil 1 teaspoon cumin seeds 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.

-----------------* Exported from MasterCook * Aloo Ka Raita (Yogurt With Potatoes) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry Potatoes Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups yogurt -- whisked

2

boiled potatoes, (cooled), peeled, diced

2 1 1

tablespoons chopped coriander leaves green chile (deseeded), finely chopped teaspoon roasted ground cumin seeds 1/2 teaspoon red chile powder 1 teaspoon chaat masala 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.

-----------------* Exported from MasterCook * Aloo Kachori Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Vegetarian Peas *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

-----------------* Exported from MasterCook * Aloo Keema Methi (lamb With Potatoes and Fenugreek) Recipe By : Imran Chaudhary - Queensland, Australia Serving Size : 4 Preparation Time :0:00 Categories : Dressings Lamb Potatoes East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------450 gram lean mince -- (lamb) 1 teaspoon ginger pulp 1 teaspoon garlic pulp 1 1/2 teaspoons chile powder 1 teaspoon salt 1/4 teaspoon turmeric powder 3 tablespoons corn oil 2 medium onions -- sliced 2 medium potatoes peeled -- par-boiled and roughly diced 1 bunch -- fresh fenugreek chopped 2 tomatoes -- 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

* Exported from MasterCook * Aloo Ki Bhaji Recipe By : Femina Magazine - Mridula Baljeka Serving Size : 4 Preparation Time :0:40 Categories : Curry Potatoes Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 pounds potatoes 6 tablespoons oil -- (90 ml) 1/2 teaspoon mustard seeds 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.

-----------------* Exported from MasterCook * Aloo Ko Achar (Potato Salad) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Eggplant Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1 teaspoon turmeric powder 1 teaspoon cumin seeds 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"

------------------

* Exported from MasterCook * Aloo Ko Achar - Potato Salad Recipe By : Ethnic Eating: The Canadian Scene Cookbook - East Indian Serving Size : 6 Preparation Time :0:00 Categories : Curry Dressings Potatoes East Indian Appetizers *Indian Salads - Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1 teaspoon turmeric powder 1 teaspoon cumin seeds 2 dried whole chilies -- to 3 1 tablespoon corn oil 1/2 cup water 1/2 cup coriander -- fresh, chopped 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.

-----------------* Exported from MasterCook * Aloo Masala (Dosa Potatoes) Recipe By : Imran C. Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Appetizers

Vegetables *Indian

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 Tbsp Oil 6 curry leaves 1/4 teaspoon mustard seeds 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.

-----------------* Exported from MasterCook * Aloo Matar (Potatoes And Peas In Onion-Tomato Sauce) Recipe By : "From Bengal to Punjab: The Cuisines of India" by Smita Chan Serving Size : 4 Preparation Time :0:00 Categories : Curry Potatoes Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 pounds small potatoes 2 medium onions 3 garlic cloves 1 ginger -- fresh 1/2" piece 3 tablespoons vegetable oil 1 pinch asafetida -- crushed, optional 1/2 teaspoon cumin seeds salt -- to taste

1/4 teaspoon cayenne pepper 1/2 teaspoon turmeric -- ground 2 large tomatoes -- coarsely chopped 1 cup peas 1/4 cup water 1/2 teaspoon garam masala 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.

-----------------* Exported from MasterCook * Aloo Matar - 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetables East Indian Appetizers *Indian Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Aloo Matar - 2 Recipe By : Smita Chandra Serving Size : 1 Preparation Time :0:00 Categories : Curry Potatoes Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------12 small potatoes, (1 1/2 pounds) -- washed 2 medium onion -- rough chopped 3 cloves garlic 1/2 inch ginger 3 tablespoons vegetable oil 1/2 tablespoon cumin salt to taste 1/4 teaspoon cayenne 1/2 teaspoon turmeric 2 large tomatoes -- coarsely chopped 1 cup peas 1/4 cup water 1/2 teaspoon garam masala Cook the potatoes until tender. Peel and set aside. In the container of a blender or food 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.

-----------------* Exported from MasterCook * Aloo Matar - Smita Chandra's Recipe By : Smita Chandra Serving Size : 4 Preparation Time :0:00 Categories : Vegetables East Indian Appetizers *Indian Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------12 small potatoes -- (1 1/2 lbs), washed 2 medium onion -- roughly chopped 3 cloves garlic 1/2 inch ginger 3 tablespoons vegetable oil 1/2 tablespoon cumin salt -- to taste 1/4 teaspoon cayenne 1/2 teaspoon turmeric 2 large tomatoes -- coarsely chopped 1 cup peas 1/4 cup water 1/2 teaspoon garam masala Cook the potatoes until tender. Peel and set aside. In the container of a blender or food 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.

-----------------* Exported from MasterCook * Aloo Matar Rasedaar Recipe By : Indian Vegetarian Cooking by Michael Pandya Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/2 teaspoon turmeric 1/2 teaspoon coriander 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.

-----------------* Exported from MasterCook * Aloo Mattar Ke Chop (Potato Patties With Green Pea Filling)

Recipe By : Femina Magazine Serving Size : 4 Preparation Time :0:40 Categories : Curry Peas Potatoes Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Aloo Methi Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Cheese And Eggs Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Aloo Methi - Potatoes With Fenugreek Leaves - N. India Recipe By : Indian Regional Cooking by Sumana Ray Serving Size : 1 Preparation Time :0:00 Categories : Dressings East Indian Appetizers *Indian Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/2 teaspoon ground turmeric 1 teaspoon ground cumin 1/2 teaspoon chili powder 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.

-----------------* Exported from MasterCook * Aloo Palak Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 teaspoon lemon juice 1/2 teaspoon wheat or other flour 1 teaspoon red chilli powder 1 teaspoon cinnamon-clove powder 1/4 teaspoon turmeric powder 1/2 teaspoon cumin seeds 2 pinches asafoetida 1/2 teaspoon garam masala 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. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh

-----------------* Exported from MasterCook * Aloo Paratha

Recipe By : Serving Size : 4 Preparation Time :0:40 Categories : Breads Potatoes Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Aloo Paratha (Stuffed Layered Bread) Recipe By : Imran C. Serving Size : 10 Preparation Time :0:00 Categories : Breads Potatoes

Vegetarian

*Indian

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***FILLING*** 1 pound potatoes -- boiled and mashed 1 small onion -- finely chopped 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.

-----------------* Exported from MasterCook * Aloo Puri Chaat (potato Chaat) Recipe By : Serving Size : 1

Preparation Time :0:00

Categories : Snacks Appetizers Potatoes

East Indian *Indian

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***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) 1/2 teaspoon cumin seeds 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)

-----------------* Exported from MasterCook * Aloo Saag (spinach & Potato Stew) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetables East Indian Appetizers *Indian Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 ground coriander seed 1 teaspoon paprika 1/4 teaspoon ground cardamom seed 1 tablespoon peeled & minced fresh ginger 1 teaspoon ground black pepper 1/4 teaspoon cayenne 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.

-----------------* Exported from MasterCook * Aloo Samosa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Samosas Snacks Potatoes Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***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 teaspoon cumin seeds 1 1/2 cm ginger -- grated fine 1 teaspoon garam masala powder 2 cups boiled -- peeled small -- potatoes, diced 1 teaspoon red chile powder 1 teaspoon mango powder 2 teaspoons coriander 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 1/2 cup coriander leaves -- chopped 1 tablespoon lemon juice oil -- for deep-frying 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.

-----------------* Exported from MasterCook * Aloo Tikki Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry Potatoes Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1 teaspoon red chile 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.

-----------------* Exported from MasterCook * Aloo-ki-tikiya (potato Patties) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

-----------------* Exported from MasterCook * Alu Bhaji (Savoury Fried Potatoes) Recipe By : Imran C. Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Vegetables Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

500 gram potatoes 2 medium onions 1 tablespoon ghee 1/4 teaspoon black mustard seeds 1/2 teaspoon ground turmeric 1/2 teaspoon chili powder 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.

-----------------* Exported from MasterCook * Alu Bhaji (spicy Fried Potatoes) Recipe By : Mohammad Ummar Serving Size : 4 Preparation Time :0:00 Categories : Vegetables East Indian Appetizers *Indian Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------500 gram potatoes 3 tablespoons oil 1 teaspoon black mustard seeds 1/2 teaspoon ground turmeric 1 large onion -- finely sliced 1 fresh green chillies -- (to 2), deseeded and -- sliced 1 1/2 teaspoons salt 1/4 cup hot water 1 tablespoon lemon juice 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'.

-----------------* Exported from MasterCook * Alu Gosht Kari (meat and Potato Curry) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Curry Dressings Potatoes East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 kilograms beef skirt steak 1/4 cup oil 1 teaspoon black mustard seeds 1/2 teaspoon fenugreek seeds 6 cloves garlic -- crushed 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 2 teaspoons garam masala 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.

-----------------* Exported from MasterCook * Alu Ki Tikiya - Potato Chops Recipe By : Quick and Easy Indian Cooking Serving Size : 12 Preparation Time :0:00 Categories : Dressings East Indian Appetizers *Indian Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 pounds potatoes -- boiled and mashed 1/2 tablespoon salt 1 tablespoon garam masala -or1/2 tablespoon ground cumin -and1/2 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.

-----------------* Exported from MasterCook * Alu Matar - Potatoes and Peas in Onion Tomato Sauce Recipe By : From Bengal to Punjab:The Cuisines of India by Smita Serving Size : 4 Preparation Time :0:00 Categories : Dressings East Indian Appetizers *Indian Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 pounds small potatoes 2 medium onions 3 cloves garlic 1 / " piece ginger 3 tablespoons vegetable oil 1 pinch asafetida -- crushed, optional 1/2 tablespoon cumin seeds salt -- to taste 1/4 tablespoon cayenne pepper 1/2 tablespoon ground turmeric 2 large tomatoes -- coarsely chopped 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.

-----------------* Exported from MasterCook * Alu Mattar (curried Potatoes and Peas) Recipe By : Time Life Books: The Cooking of India Serving Size : 4 Preparation Time :0:00 Categories : Dressings East Indian Appetizers *Indian Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/2 teaspoons salt 1 teaspoon ground cumin 1/2 teaspoon turmeric 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 1/2 teaspoon garam masala 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.

-----------------* Exported from MasterCook * Alu Mattar Ki Sabji - Curried Potatoes and Peas Recipe By : Cooking with Curry Renu Arora Serving Size : 4 Preparation Time :0:00 Categories : Dressings East Indian Appetizers Curry *Indian Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------6 medium potatoes 2 tablespoons green peas -- fresh or frozen 1/4 teaspoon cumin seeds 1/4 teaspoon ground tumeric 1/2 teaspoon ground red pepper 2 teaspoons ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon garam masala 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.

-----------------* Exported from MasterCook * Alu Piaz Ki Sabji - Curried Potatoes and Onions Recipe By : Cooking with Curry Renu Arora Serving Size : 4 Preparation Time :0:00 Categories : Dressings East Indian Appetizers Curry *Indian Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------5 medium potatoes 1 good sized onion 3 whole red peppers 1/2 teaspoon mustard seed 1/2 teaspoon ground turmeric 1/2 teaspoon ground red pepper 1/2 teaspoon garam masala salt -- to taste 1/4 cup vegetable oil 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.

-----------------* Exported from MasterCook * Alu-chole With Rice Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry Dressings

Vegetarian Appetizers *Indian

East Indian Grains Potatoes

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 tablespoons vegetable oil 4 small cinnamon sticks 4 bay leaves 1 teaspoon cumin seeds 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.

-----------------* Exported from MasterCook * Alugedde Kut (Potato Savoury) Recipe By : Namrata Subrahmanya Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Eggplant Vegetarian *Indian

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2/3 pound potatoes 6 red chiles 1 teaspoon mustard seeds 1/2 teaspoon fenugreek 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.

-----------------* Exported from MasterCook * Aluwala Roti Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Breads *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Am Ka Achar (indian Mango Pickles) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Pickles And Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Am Ka Achar - Mango Picklesn Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 unripe mangoes 1/2 cup oil 1 1/8 teaspoons salt 3/8 teaspoon coriander seeds 3/8 teaspoon white cumin seeds 3/8 teaspoon mustard seeds 3/8 teaspoon onion seeds -- (or finely minced -- onion) 3/8 teaspoon garlic -- finely minced 2 tablespoons red chilli powder

------------------

* Exported from MasterCook * Ambyachi Kadi - Mango Curry - India Recipe By : A World of Curries - Dewitt & Pais Serving Size : 4 Preparation Time :0:00 Categories : South Indian East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1 teaspoon mustard seeds 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.

-----------------* Exported from MasterCook * American Chop Suey Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***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. Making time: 30 minutes Makes: 2-3 servings

-----------------* Exported from MasterCook * Amiri Khaman Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***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 1 2 2 1

tablespoons green chutney -- (refer chutneys) cup fine bland sev onions chopped finely tablespoons coriander leaves finely chopped 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)

-----------------* Exported from MasterCook * Amiri Khaman (imperial Lentils) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups chana dal 1 cup vegetale oil 1 teaspoon mustard seeds 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 1/2 teaspoon turmeric salt to taste 1/4 lemon -- juice of 1 cup milk 2 tablespoons chopped cilantro 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

-----------------* Exported from MasterCook * Amma's Rasam Recipe By : Serving Size : 4 Preparation Time :0:30 Categories : Rasam Spices And Pastes *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 tablespoon oil 4 cloves garlic 1/2 teaspoon cumin seeds 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 1/4 teaspoon turmeric salt -- to taste ***SET 2*** 1 teaspoon coriander seeds 5 cloves garlic 1 piece ginger -- (1/2 inch) 1 teaspoon cumin seeds 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.

-----------------* Exported from MasterCook * Amma's Special Sambhar Rice Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Rice Sambar *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***SET 1*** 1 cup rice 1/2 cup split red gram 1/4 teaspoon turmeric 3 cups water salt -- to taste 2 tablespoons tamarind paste ***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 1/2 teaspoon cumin seeds 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

-----------------* Exported from MasterCook * Anai Pachadi Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Vegetarian Curry South Indian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 small butternut squash 3 green chiles 3 tablespoons coconut 1 teaspoon tamarind paste 1/2 teaspoon mustard seeds 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

-----------------* Exported from MasterCook * Anardhana Churan Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons Anardhana -- (pomegranate) seeds -- dry 2 tablespoons amchoor -- (dry mango) powder 1 teaspoon cumin seeds 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 1 teaspoon lemon juice

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.

-----------------* Exported from MasterCook * Andhra Hot Coconut Rice Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Rice East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1 2 2

teaspoon salt teaspoon mustard seeds teaspoons peanuts teaspoons cashews 1/2 cup vegetable oil 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!

-----------------* Exported from MasterCook * Anglo Indian Curry Sauce Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Sauces Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/2 teaspoon cayenne pepper 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.

-----------------* Exported from MasterCook * Angoor Ka Sherbet Recipe By : Rotis and Naans of India by Purobi Babbar Serving Size : 6 Preparation Time :0:00 Categories : Desserts Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

-----------------* Exported from MasterCook * Annasi Curry (Pineapple Curry) Recipe By : Serving Size : 4 Preparation Time :0:20 Categories : Curry Vegetables *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

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.

-----------------* Exported from MasterCook * Another Curry Powder Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Spices And Pastes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 tablespoons coriander seeds 2 tablespoons cumin seeds 2 tablespoons tumeric 1 tablespoon mustard seeds 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

1/4 teaspoon

cayenne

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.

-----------------* Exported from MasterCook * Appam (stuffed Rice Pancakes) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

-----------------* Exported from MasterCook * Appams Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook *

Apple Chutney Recipe By : Femina Magazine - Mridula Baljeka Serving Size : 4 Preparation Time :0:10 Categories : Chutney *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 teaspoons oil 1/4 teaspoon mustard seeds 1 pinch fenugreek seeds 1 pinch turmeric powder 1 pinch asafetida 1 large cooking apple -- (peeled & cored), -- finely chopped 1/2 teaspoon chile powder 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.

-----------------* Exported from MasterCook * Apple Cider Indian Pudding Recipe By : Gourmet magazine October 1991 Serving Size : 6 Preparation Time :0:00 Categories : Curry Custards And Puddings Dressings East Indian Appetizers Fruit *Indian

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 9inch baking pan. Whisk i Serves six to eight.

-----------------* Exported from MasterCook * Apple Jelly Delight Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

-----------------* Exported from MasterCook * Apple-cucumber Salad With Split Mung Dal Recipe By : SEDUCTIONS OF RICE by Jeffrey Alford and Naomi Duguid 1998 Serving Size : 6 Preparation Time :0:00 Categories : Curry Dals Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/2 teaspoon salt -- or to taste * tempering * 1 tablespoon vegetable oil 1 teaspoon black mustard seed 1 teaspoon cumin 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.

-----------------* Exported from MasterCook * Apple-Honey Rice Recipe By : Femina Magazine Serving Size : 4 Preparation Time :0:15 Categories : Rice *Indian Amount Measure

Ingredient -- Preparation Method

-------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Aratikaaya Masala Pulusu (Spiced Raw Banana Curry) Recipe By : Serving Size : 4 Preparation Time :0:30 Categories : Curry Fruit *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 tablespoons oil 1/4 teaspoon black mustard seeds 8 curry leaves 1/2 teaspoon red chile powder 1/4 teaspoon turmeric salt -- to taste ***SET 1*** 4 bananas 1 1/2 tablespoons tamarind paste

1 4 1 2 1

***SET 2*** teaspoon cumin seeds cloves garlic piece ginger -- (1/2 inch) cloves 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.

-----------------* Exported from MasterCook * Aresalu Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sweets East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Aromatic Tandoori Marinade Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Marinades Tandoori Spinach *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------5 ounces plain yogurt 2 tablespoons sesame or mustard oil 2 tablespoons fresh lemon juice -- ( or bottled ) 4 garlic cloves -- chopped 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*** 2 tablespoons coriander seeds 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.

-----------------* Exported from MasterCook * Aromatic Yellow Rice Recipe By : Madhur Jaffrey's Indian Cooking (adapted) Serving Size : 6 Preparation Time :1:10 Categories : East Indian Appetizers Grains *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups long-grain rice -- (or basmati) 2 2/3 cups water 1 1/4 teaspoons salt 3/4 teaspoon turmeric 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.

-----------------* Exported from MasterCook *

Art Malek's Quick Chicken Curry Recipe By : Art Malek - BBC Serving Size : 1 Preparation Time :0:00 Categories : Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

------------------

* Exported from MasterCook * Assorted Bhajias Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/2 teaspoon turmeric powder 1/2 teaspoon cumin seeds 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.

-----------------* Exported from MasterCook *

Ataif Mihshi Recipe By : Serving Size : 1 Preparation Time :1:00 Categories : Sweets *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

* Exported from MasterCook * Atte Ka Seera Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

-----------------* Exported from MasterCook * Attockwaley Bataer Masaleydaar Recipe By : Serving Size : 4 Preparation Time :1:00 Categories : Poultry Curry *Indian

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 2 teaspoons coriander powder 1 teaspoon chile powder 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 1 1/2 teaspoons chile powder salt to taste ***FOR THE FILLING*** 250 grams chicken mince 8 cloves garlic, minced 4 cm ginger -- julienne 2 green chiles -- chopped fine 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) 1/2 teaspoon cardamom powder 1/4 teaspoon mace powder salt to taste ***FOR THE GARNISHING*** a handful of almonds -- flaked and toasted a few strands saffron 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.

-----------------* Exported from MasterCook * Aubergine (eggplant) Bhajee Recipe By : (c)David Smith 1998 Serving Size : 1 Preparation Time :0:00 Categories : Vegetables East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 large aubergine -- (eggplant) 3 tablespoons vegetable oil or ghee -- (clarified butter)

1/2 medium onion -- finely chopped 1 inch piece ginger -- peeled and chopped fat clove garlic -- finely chopped fresh green chiles -- (deseeded and -- veined) *, chopped 1/2 teaspoon black mustard seeds 1/2 teaspoon fennel seeds 1/2 teaspoon kalonjii -- (wild onion seeds) 1/2 teaspoon turmeric 1/2 teaspoon ground cumin seed 1 teaspoon tomato puree salt -- to taste 1 1

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.

-----------------* Exported from MasterCook * Avalakki Oggrane Recipe By : Prasad Venkatesh Narsipur Serving Size : 1 Preparation Time :0:00 Categories : Snacks East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1 teaspoon mustard seeds 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

-----------------* Exported from MasterCook * Aviyal (Mixed Vegetables With Sauce)

Recipe By : Serving Size : 4 Preparation Time :0:40 Categories : Curry Vegetables *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/8 teaspoon mustard seeds 1/8 teaspoon turmeric 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.

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* Exported from MasterCook * Aviyal - 1 Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Vegetarian Vegetables *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

-----------------* Exported from MasterCook * Aviyal - 2 Recipe By : http://fb1.math.nat.tu-bs.de:80/~top/aschroth/cookbook/ Serving Size : 1 Preparation Time :0:00 Categories : Curry Vegetables Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Aviyal - Maya's Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

-----------------* Exported from MasterCook * Aviyal Recipe - Maya's Recipe By : Maya Nair (kerala.org/cuisine) Serving Size : 1 Preparation Time :0:00 Categories : South Indian Vegetables Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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). Serve the above with rice, pappadums and plantain chips. Source: Maya Nair

-----------------* Exported from MasterCook * Baalekaayi Bhaji (unripe Banana Bhaji)

Recipe By : K. Raghunandana Serving Size : 1 Preparation Time :0:00 Categories : Snacks East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Baby Corn Pakoras Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/2 teaspoon ground turmeric 2 teaspoons ground cumin 2 teaspoons ground coriander 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/

-----------------* Exported from MasterCook * Badam Ka Seera Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Badam Pasinda Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry Meat *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Badam Pistaz Barfi (almond and Pistachio Candy) Recipe By : Time Life Books: The Cooking of India Serving Size : 24 Preparation Time :0:00 Categories : Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

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* Exported from MasterCook * Badami Chicken Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1 teaspoon turmeric powder 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 waterYou 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.

-----------------* Exported from MasterCook * Badami Gosht - Lamb, Yoghurt, Coconut and Almond Masala Recipe By

:

Serving Size : 6 Preparation Time :0:00 Categories : Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

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* Exported from MasterCook * Badami Halu (badam Milk) Recipe By : K. Raghunandana Serving Size : 1 Preparation Time :0:00 Categories : Beverages East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook *

Bafat - "hurry Curry" Mix - Southwestern India Recipe By : A World of Curries - Dewitt & Pais Serving Size : 1 Preparation Time :0:00 Categories : South Indian East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Baghare Baigan - Spiced Eggplant - S. India Recipe By : Indian Regional Cooking by Sumana Ray Serving Size : 1 Preparation Time :0:00 Categories : Dressings Tamarind East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 medium onions 3/4 teaspoon coriander seeds 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 1/2 teaspoon mustard seeds 8 curry leaves 1 / " piece ginger root -- crushed 3 cloves garlic -- crushed 1/2 teaspoon ground turmeric 1 teaspoon chili powder 1 teaspoon salt 1/2 cup tamarind juice 1 tablespoon coriander leaves -- chopped 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.

-----------------* Exported from MasterCook * Baida Paratha Recipe By : I Serving Size : 6 Preparation Time :0:00 Categories : Dressings East Indian Appetizers *Indian Amount Measure

Ingredient -- Preparation Method

-------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Baigan Aur Tamaatar Recipe By : Madhur Jaffrey, "An Invitation to Indian Cooking" Serving Size : 2 Preparation Time :0:00 Categories : Curry Eggplant Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 pound eggplant 2 tablespoons ghee 1 small onion -- finely chopped 1 clove garlic -- sliced 1/2 teaspoon turmeric 1 bay leaf 1 stick cinnamon -- (1 inch) 1/2 teaspoon salt 3/4 teaspoon cayenne pepper 1 slice fresh ginger -- (1/2 inch)

2 1

medium tomatoes tablespoon garam masala

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.

-----------------* Exported from MasterCook * Baigan Bharta (eggplant) Recipe By : Aditi, Washington, DC Serving Size : 2 Preparation Time :0:00 Categories : Vegetables East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/2 pounds eggplant 4 large onions -- finely chopped 3 large tomatoes -- chopped 1 teaspoon red chili powder 1/2 teaspoon turmeric powder 1 piece fresh ginger -- (1 inch), chopped -- fine 6 cloves garlic -- crushed 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.

-----------------* Exported from MasterCook * Baigan Bharta - Spicy Eggplant - N. India Recipe By : Indian Regional Cooking by Sumana Ray Serving Size : 1 Preparation Time :0:00 Categories : Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound eggplant -- split lengthwise 3 tablespoons oil 1 large onion -- finely chopped 3 tomatoes -- chopped 1 tablespoon coriander leaves -- chopped 2 fresh green chilies -- finely chopped 1/2 teaspoon ground turmeric 1/2 teaspoon chili powder 3/4 teaspoon ground coriander 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.

-----------------* Exported from MasterCook *

Baigan Bhartha Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1 teaspoon red chilli powder 1/2 teaspoon dhania -- (coriander seed) -- powder 1/2 teaspoon grated coconut 1/2 teaspoon garam masala 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. Making time: 20 minutes Makes: 4 servings

Shelflife: fresh or freeze for further use.

-----------------* Exported from MasterCook * Baingan Da Bhurtha Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 brinjals large -- seedless, healthy 2 onions finely chopped 1 tomato finely chopped 1 teaspoon garlic grated 1 teaspoon ginger grated 2 red chillies dried crushed 1 teaspoon cumin seeds 1 teaspoon red chilli powder 1 teaspoon dhania powder 1/2 teaspoon turmeric powder 1/2 teaspoon cinnamon-clove powder -- (refer) 1/2 teaspoon punjabi garam masala powder -- (refer) salt to taste 2 teaspoons lemon juice 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. Making time: 25 minutes Makes: 4 servings Shelflife: Best fresh (1 month on freezing.)

-----------------* Exported from MasterCook * Baingan Ka Bharta (Mashed Roasted Eggplant) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry Eggplant Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

1 2 1 2 2

large eggplant tablespoons oil -- (to 3) teaspoon ginger -- finely chopped onions -- finely chopped tomatoes -- finely choppe 1/2 lime -- juice of 1/4 cup frozen peas -- defrosted salt -- to taste 1 teaspoon cumin powder 1/2 teaspoon red chile powder 1 tablespoon coriander powder 1 teaspoon garam masala 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.

-----------------* Exported from MasterCook * Baingan Ka Rayta (yoghurt With Baked Spiced Eggplant) Recipe By : Time Life Books: The Cooking of India Serving Size : 4 Preparation Time :0:00 Categories : Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 medium-size eggplant -- (1 pound) 2 tablespoons vegetable oil 1/4 cup onions -- finely chopped

1 1 1

teaspoon salt tablespoon garam masala 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.

-----------------* Exported from MasterCook * Baingan Pakoras (deep Fried Eggplant) Recipe By : Time Life Books: The Cooking of India Serving Size : 6 Preparation Time :0:00 Categories : Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 teaspoon ground cumin 1/4 teaspoon ground hot red pepper 3/4 cup cold water vegetable oil for deep frying

1

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 deepfrying 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.

-----------------* Exported from MasterCook * Baked Apples a La Gratissimum Recipe By : Exotic Herbs - Carole Saville Serving Size : 4 Preparation Time :0:00 Categories : Curry Dressings East Indian Appetizers Fruit *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1

tablespoon butter 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.

-----------------* Exported from MasterCook * Baked Bread Rolls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

-----------------* Exported from MasterCook * Baked Curried Rice Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry Rice *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1

sprigs

parsley 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

-----------------* Exported from MasterCook * Baked Flatbread With Garlic (Lahsooni Naan) Recipe By : Vegetarian Gourmet, Autumn 1993 Serving Size : 12 Preparation Time :0:00 Categories : Breads *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 2 cloves garlic -- minced 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.

-----------------* Exported from MasterCook * Baked Lemon' N' Spice Basmati Rice Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Rice East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1

teaspoon teaspoon

garam masala 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.

-----------------* Exported from MasterCook * Baked Potato Paneer Pick-ups Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 large boiled potatoes 150 gram paneer -- (cottage cheese) 7 green chillies -- (7 to 8) 1 1 inch piece ginger 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.

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* Exported from MasterCook * Baked Potato With Curried Mushrooms Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetables East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 potato -- (6 oz), scrubbed 1 teaspoon margarine 1 shallot or small onion -- chopped 2 ounces mushrooms -- sliced 1 teaspoon mild curry powder 1 teaspoon tomato puree 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).

-----------------* Exported from MasterCook * Baked Puri Recipe By : Serving Size : 1

Preparation Time :0:15

Categories : Bombay *Indian

Snacks

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Baked Samosa Logs With Fruit-sweetened Tomato Chutney Recipe By : Vegetarian Times, July 93 Serving Size : 8 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***LOGS*** 8 cups cauliflower -- diced 1 1/3 cups baby peas -- (fresh or frozen) 1 1/2 tablespoons unsweetened coconut flakes 1 teaspoon curry powder 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.

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* Exported from MasterCook * Baked Samosas Recipe By : Pizza Etc. From Your Bread Machine Serving Size : 8 Preparation Time :0:00 Categories : Snacks East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1 medium onion -- chopped 2 tablespoons oil 2 cloves garlic -- finely chopped 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.

-----------------* Exported from MasterCook * Baked Samosas A.b.m. Recipe By : Pizza Etc. From Your Bread Machine Serving Size : 8 Preparation Time :0:00 Categories : Snacks *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1 medium onion -- chopped 2 tablespoons oil 2 cloves garlic -- finely chopped 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.

-----------------* Exported from MasterCook * Bakmi Goreng Jawa Recipe By : Serving Size : 4 Preparation Time :0:15 Categories : Vegetables Cheese And Eggs Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 4

teaspoons soy sauce 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.

-----------------* Exported from MasterCook * Balfa With Dal Recipe By : "Rotis and Naans of India" by Purobi Babbar Serving Size : 10 Preparation Time :0:00 Categories : Curry Breads *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***FOR BALFA*** 2 cups whole wheat flour -- (225 grams) 4 tablespoons ghee or oil 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

-----------------* Exported from MasterCook * Balti Chick-Peas (Chanay Ka Shorba) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Balti Soups And Stews Vegetarian Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/2 teaspoon red chile powder 1 pinch ground turmeric 2 1/2 cups water 1 whole fresh green chile 2 tablespoons chopped fresh coriander 1 teaspoon garam masala 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

-----------------* Exported from MasterCook * Balti Chicken Tikka Masala Recipe By : Pat Chapman "Balti Curry Cookbook" Serving Size : 4 Preparation Time :0:00 Categories : Chicken Beef *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------675 gram chicken; weighed prepared-skinned and -- boned & cubed 3 tablespoons ghee or oil 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.

-----------------* Exported from MasterCook * Balti Eggplant Bhartha (Bengun Bhartha) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Balti Curry Vegetarian Eggplant *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/8 pounds eggplant 3 tablespoons corn oil 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 1

teaspoon turmeric teaspoon ground cumin 3/4 cup onions or -- finely sliced 3/4 cup spring onions -- chopped 1 teaspoon chopped fresh green chiles 6 tablespoons chopped fresh coriander 1 teaspoon garam masala 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

-----------------* Exported from MasterCook * Balti Masala Paste Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Balti Spices And Pastes *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Balti Masala Spice Mix Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Balti Spices And Pastes *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 tablespoons coriander seeds 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 1/2 teaspoon fenugreek 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).

-----------------* Exported from MasterCook *

Balti Masoor Dhal Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Balti Vegetarian Dals *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 pound split skinless lentils -- (masoor dhal) 2 1/2 cups water -- approx. 1 teaspoon salt 1/2 teaspoon red chile powder 1/4 teaspoon ground turmeric 4 cloves garlic -- peeled, and 2 small clov garlic, peeled -- thinly sliced -- sliced 1 cup chopped fresh tomatoes 2 tablespoons ghee -- or 4 tablespoons corn oil 1 sliced fresh green chile -- (optional) 2 tablespoons fresh coriander -- chopped 1 tablespoon garam masala 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

-----------------* Exported from MasterCook *

Balti Okra Masala (Masala Bindi) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Balti Vegetables Vegetarian Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/2 teaspoon ground turmeric 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

-----------------* Exported from MasterCook * Balti Potatoes And Coriander (Aloo Dhaniya) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Balti Vegetarian

Potatoes

*Indian

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/2 teaspoon red chile powder 1/2 teaspoon turmeric 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

-----------------* Exported from MasterCook * Balti Sauce - 1 Recipe By : Serving Size : 4

Preparation Time :0:00

Categories : Sauces *Indian

Balti

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 tablespoons vegetable oil 4 onions -- chopped 1 small piece ginger -- peeled, grated 1 large garlic clove -- crushed 1 tomato -- chopped 1 tablespoon paprika 1/2 teaspoon turmeric 1/2 teaspoon cumin -- ground 1/2 teaspoon coriander -- ground 1 teaspoon chile powder 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.

* Exported from MasterCook * Balti Sauce - 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Balti Sauces *Indian Amount Measure

Ingredient -- Preparation Method

-------- ------------ -------------------------------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 paprika 1 tablespoon ground cinnamon 1 tablespoon turmeric 2 teaspoons ground cumin 1 teaspoon ground fenugreek 1 teaspoon mustard powder 1 15 oz can tomatoes -- chopped 1/2 quart stock -- (beef, chicken, or -- vegetable) 3 tablespoons lemon juice 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.

-----------------* Exported from MasterCook * Balti Sauce - 3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Balti Sauces

*Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 tablespoons vegetable oil 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

-----------------* Exported from MasterCook * Balti Sauce - 4 Recipe By : Chicago Tribune (modified) Serving Size : 15 Preparation Time :0:40 Categories : Curry Dressings East Indian Appetizers Chiles *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

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 1 teaspoon garam masala 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."

* Exported from MasterCook * Bamia Recipe By : Serving Size : 4 Preparation Time :1:00 Categories : Meat Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 kilogram boneless stewing lamb or beef 2 tablespoons ghee or butter 1 large onion -- chopped fine (70 g) 1/2 teaspoon cumin powder

1 2

cup chopped and peeled tomatoes 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

* Exported from MasterCook * Banana Fudge (kele Ka Halwa) (india) Recipe By : Indian Spice Kitchen; Monisha Bharadwaj Serving Size : 4 Preparation Time :0:10 Categories : Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Banana Halvah Recipe By : "Indian Cookery" by Daramjit Singh, Penguin, 1970 Serving Size : 1 Preparation Time :0:00 Categories : Sweets East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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."

-----------------* Exported from MasterCook * Banana Lemon Ginger Chutney Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Chutney Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/4 cup orange juice 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

-----------------* Exported from MasterCook * Banana Peel Raita Recipe By : Tarla Dal Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 chilli powder 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.

-----------------* Exported from MasterCook * Banana Raita Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 large ripe bananas 1/2 teaspoon ground coriander 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

------------------

* Exported from MasterCook * Banana Soynut Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread - Quick Dressings East Indian Appetizers Breads Fruit *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

-----------------* Exported from MasterCook * Banana-green Mango Chutney Recipe By : The Thrill Of The Grill Serving Size : 6 Preparation Time :0:00 Categories : Chutney East Indian Appetizers *Indian

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

-----------------* Exported from MasterCook * Banana-lemon-ginger Chutney Recipe By : Chris Schlesinger and John Willoughby Serving Size : 1 Preparation Time :0:00 Categories : East Indian Chutney Appetizers *Indian Amount Measure

Ingredient -- Preparation Method

-------- ------------ -------------------------------1 tablespoon peanut oil 1 onion -- thinly sliced 1 tablespoon fresh ginger -- minced 4 almost ripe bananas -- cut 1 inch thick 1/2 cup brown sugar 1/4 cup fresh lemon juice -- (about 1 lemon) 1/4 cup red wine vinegar 1/4 cup orange juice 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.

* Exported from MasterCook * Banda Kopir Tarkari (Vegetables Stir Fried With Spices) Recipe By

: Troth Wells, "The World in Your Kitchen: Vegetarian Recipes"

Serving Size : 4 Preparation Time :0:00 Categories : Curry Vegetables Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 teaspoon turmeric 1/2 pound potatoes (225 grams) -- cubed 1 -- finely chopped 1 bay leaf 1/2 teaspoon ground cumin 1/2 teaspoon ground ginger 1/4 teaspoon chile powder 4 tomatoes -- chopped 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.

-----------------* Exported from MasterCook * Bandhakopir Ghanto Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry Potatoes Vegetables Vegetarian *Indian Amount Measure

Ingredient -- Preparation Method

-------- ------------ -------------------------------2 1/2 tablespoons mustard oil 3/4 pound potatoes -- cubed 1/2 teaspoon cumin seeds 6 cups cabbage -- finely shredded 1 teaspoon green chile -- chopped 1/4 cup water 3/4 teaspoon salt 1/2 teaspoon turmeric 1 1/4 teaspoons sugar 1 dash cayenne 1/2 cup green peas -- cooked 1/2 teaspoon garam masala 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"

-----------------* Exported from MasterCook * Bangaladumpa Menthi Aaku (Potato With Fenugreek Leaves) Recipe By : http://members.tripod.com/~Amma/ Serving Size : 4 Preparation Time :0:25 Categories : Eggplant Curry Potatoes Vegetables Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/4 cup oil 1 teaspoon red chile powder 1/4 teaspoon turmeric

2

medium onions -- chopped salt -- to taste ***SET 1*** 1 pound potatoes 1/2 pound fenugreek leaves ***SET 2*** 1 teaspoon coriander seeds 1 teaspoon cumin seeds 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.

-----------------* Exported from MasterCook * Bangladesh Kurma or Korma Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 8 2 5 2 20 2 30

teaspoons garlic puree tablespoons onion puree teaspoons garam masala 2 1/2 oz natural - yoghurt fluid ounces double cream tablespoons ground almonds saffron strands -- (abt 1/10 gram) salt to taste ***GARNISH*** tablespoons chopped fresh coriander leaves -- (cilantro) 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.

-----------------* Exported from MasterCook * Barfi Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup maida 1/2 cup rawa 2 cups sugar 2 cups ghee

2

small

A little elaichi powder 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.

-----------------* Exported from MasterCook * Barfi (Nut Based Dessert) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Desserts Sweets *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Barfi Badam (almond Cream Sweetmeat) Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Sweets East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

-----------------* Exported from MasterCook * Barfi Pista (Creamed Milk Sweetmeat)

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Desserts Sweets *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Barrah Kebab Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Curry East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

-----------------* Exported from MasterCook *

Basic Curry Powder (Indian Curry) Recipe By : Jill Norman, "The Complete Book of Spices" Serving Size : 1 Preparation Time :0:00 Categories : Curry Spices And Pastes *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------6 dried red chiles 25 grams coriander seeds -- (1 oz) 2 teaspoons cumin seeds 1/2 teaspoon mustard seeds 1 teaspoon black peppercorns 1 teaspoon fenugreek seeds 10 fresh curry leaves 1/2 teaspoon ground ginger 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 0670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground.

-----------------* Exported from MasterCook * Basic Garam Masala (Indian Spice) Recipe By : Jill Norman, "The Complete Book of Spices" Serving Size : 1 Preparation Time :0:00 Categories : Curry Spices And Pastes *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

2 3 40 25 20 20 1 15

sticks

cinnamon bay leaves grams cumin seeds -- (1 1/2 oz) grams coriander seeds -- (1 oz) grams green or black cardamom seeds -- (3/4 oz) grams black peppercorns -- (3/4 oz) 15 grams clo (1/2 oz) 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. Source: Jill Norman "The Complete Book of Spices", Viking Studio Books, 1991 - ISBN 0670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground.

-----------------* Exported from MasterCook * Basic Gravy Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 tomato

1 3 1 4

onion cloves garlic -- (3 to 4) 1 inch piece ginger dry red chillies -- (deseeded) 1/2 cup curds 6 cashews broken -- (6 to 7) 1 tablespoon oil 1/2 teaspoon red chilli powder 1/2 teaspoon dhania powder 1/4 teaspoon turmeric powder 3 pinches asafoetida -- (3 to 4) 1/4 teaspoon garam masala 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.

-----------------* Exported from MasterCook * Basic Indian Rice Recipe By : Gary Howard/[email protected] Serving Size : 8 Preparation Time :0:00 Categories : Dressings East Indian Appetizers Grains *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 cups long grain rice 1 small onion 1 tablespoon minced garlic

1 teaspoon black cumin seeds 3 tablespoons vegetable oil 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.

-----------------* Exported from MasterCook * Basmati Chaaval Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Rice East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

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* Exported from MasterCook * Basmati Rice Recipe By : Julie Sahni Serving Size : 6 Preparation Time :0:00 Categories : Curry Dressings East Indian Appetizers Grains *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

------------------

* Exported from MasterCook * Basmati Rice Pilaf Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Rice *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup Basmati rice 1 small onion 3 medium carrots 1 bay leaf 2 cloves 4 black peppercorns 1/4 teaspoon cumin seeds 1 tablespoon vegetable oil 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.

* Exported from MasterCook * Basmati Rice Pilaf With Carrots

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Rice Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup Basmati rice* 1 small onion 3 medium carrots 1 bay leaf 1 cinnamon stick -- crumbled 2 cloves 4 black peppercorns 1/4 teaspoon cumin seeds 1 tablespoon light vegetable oil 2 tablespoons butter 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. * Exported from MasterCook * Basmati Rice With Nuts And Dried Fruit Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Rice Vegetarian Fruit *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 cups uncooked Basmati rice or other long grain rice 2 tablespoons cooking oil 1 small onion -- thinly sliced 1 tablespoon minced ginger 2 teaspoons minced garlic 2 jalapeno or serrano chiles -- minced 1/2 teaspoon garam masala 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

-----------------* Exported from MasterCook * Basmati Rice With Raisins, Nuts and Peas Recipe By : Bon App‚tit - September 1995 Serving Size : 4 Preparation Time :0:00 Categories : Rice East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups basmati rice 2 tablespoons vegetable oil 2 small onions -- thinly sliced 2 teaspoons cumin seeds 12 whole black peppercorns 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.

-----------------* Exported from MasterCook * Basmati Rice With Spices and Saffron Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 teaspoon saffron 2 tablespoons warm milk 2 cups basmati rice 1 1/4 teaspoons salt 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

-----------------* Exported from MasterCook * Basudi (a Milky Sweet Dish) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sweets East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Basundi (Creamy Milk Pudding) Recipe By : Dakshin by Chandra Padmanabhan Serving Size : 1 Preparation Time :0:00

Categories

: Desserts

*Indian

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

-----------------* Exported from MasterCook * Batata (potato) Cutlets Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/4 pounds old potatoes 3 ounces unroasted -- shelled cashews 2 tablespoons sunflower oil 1/2 teaspoon black mustard seeds 1/2 teaspoon cumin seeds 1 medium onion -- finely chopped 1 fresh green chillies -- seeded and chopped, -- up to 2 2 large clov garlic -- peeled and crushed 1 teaspoon ground turmeric 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. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

-----------------* Exported from MasterCook * Batata Paua Recipe By

:

Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 medium potatoes -- cut in small cubes 2 cups paua 1 green chilli -- finely chopped 1/4 teaspoon ginger -- crushed 1/2 lemon -- juice of salt -- to taste 1/4 teaspoon turmeric powder 1 teaspoon cumin seeds 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 inbetween 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.

-----------------* Exported from MasterCook * Batate Bhaji Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 large potatoes boiled -- peeled 4 green chillies chopped 1 teaspoon ginger grated 1 teaspoon garlic grated 1/2 teaspoon mintleaves finely chopped 2 teaspoons coriander leaves finely chopped 8 curry leaves chopped -- (8 to 10) 2 pinches asafoetida -- (2 to 3) 1/2 teaspoon turmeric powder 2 teaspoons lemon juice salt to taste 1/2 teaspoon cumin & mustard seeds 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.)

Making time: 15 minutes Makes: 4 servings Shelflife:Best fresh

-----------------* Exported from MasterCook * Batate Palya - Potato Curry W/ Lima Bean- Mangalore, India Recipe By : A World of Curries - Dewitt & Pais Serving Size : 4 Preparation Time :0:00 Categories : South Indian East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 tablespoon vegetable oil 3 large onion -- chopped 4 cloves garlic -- minced 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon cayenne 1/4 teaspoon freshly ground black pepper 1/2 teaspoon ground turmeric 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.

-----------------* Exported from MasterCook * Bati Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Indian Appetizers East Indian Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 aside for 10 minutes. 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.

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* Exported from MasterCook * Batura Recipe By : Southall restaurant in Bukit Damansara Serving Size : 1 Preparation Time :0:00 Categories : Breads East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Beans Usili (Beans With Ground Pulse) Recipe By : Southern Delights by Parwathy Akhileswaran Serving Size : 6 Preparation Time :0:30 Categories : Beans Dals Vegetables Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

1 1/4 pounds green beans 1/2 teaspoon turmeric 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 mustard seeds 1 teaspoon black gram dal 2 red chiles -- broken 1 tablespoon coconut oil 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.

-----------------* Exported from MasterCook * Bebinca Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Indian Cakes And Frostings Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Beef Korma Recipe By : BHandG (Hot and Spicy) Serving Size : 8 Preparation Time :0:00 Categories : Beef Dressings Dutch Oven Lamb East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1 1/2 teaspoons salt 1/2 teaspoon ground cinnamon 2 pounds beef or lamb stewing meat -- cut into 1-inch -- cubes 1 tablespoon cooking oil 2 tablespoons cooking oil 2 medium onions -- thinly sliced and -- separated in rings 1/2 cup water 3/4 cup whipping cream 1/2 cup plain yogurt

2

tablespoons all-purpose flour 1/4 teaspoon garam masala 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.

* Exported from MasterCook * Beef Or Lamb Baked With Yogurt And Black Pepper Recipe By

:

Serving Size : 1 Preparation Time :0:00 Categories : Beef Curry Lamb *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------6 tablespoons oil 2 pounds boneless stewing beef or lamb -- cut in 1 1/2in -- cubes 2 1/2 large onions -- finely chopped 6 cloves garlic -- minced 1/2 teaspoon ginger root 1/4 teaspoon cayenne pepper -- (to taste) 1 tablespoon paprika 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 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

-----------------* Exported from MasterCook * Beef Smoore - India Recipe By : A World of Curries - Dewitt & Pais Serving Size : 4 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 pounds beefsteak - tender 2 onions -- finely chopped

6 1

cloves 2 inch 1/4 cup

garlic -- minced ginger -- minced 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 2 large tomatoes -- chopped 4 cups coconut milk salt to taste 1 tablespoon olive oil 1 large onion -- finely chopped 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.

-----------------* Exported from MasterCook * Beef Tikka Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beef *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Beef Vindaloo Recipe By : Graham Kerr's Favorite Dishes: Serving Size : 4 Preparation Time :0:00 Categories : Beef Vindaloo Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds beef -- in 1" chunks 14 garlic cloves 1/2 cup red wine vinegar 4 chiles -- small/red/hot/dried 1/4 teaspoon cumin seeds 3/4 teaspoon turmeric 1/4 teaspoon ginger 1 teaspoon english mustard 1 lemon 1 1/4 teaspoons salt 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

-----------------* Exported from MasterCook * Beet Cheera Pachadi (Curries) Recipe By : Rasa W1, Kerala Vegetarian Restaurant, London Serving Size : 4 Preparation Time :1:15 Categories : Vegetables Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 2 tablespoons vegetable oil 2 teaspoons mustard seeds 10 fresh curry leaves 1 teaspoon turmeric 1 teaspoon chile powder 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.

-----------------* Exported from MasterCook * Beetroot Halwa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Beets And Carrots With West Indian Spices Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

------------------

* Exported from MasterCook * Begun Kalia - Colorful Eggplant Recipe By : "Sampling The Cuisine of India" by Sambhu Banik Serving Size : 6 Preparation Time :0:00 Categories : Curry Vegetables Eggplant *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds eggplants, small type 4 cups oil or ghee -- for frying 2 tablespoons oil or ghee 6 cloves 6 whole cardamom pods -- crushed 1 piece cinnamon -- crushed (2 inch) 1 tablespoon turmeric 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.

-----------------* Exported from MasterCook * Beingan Bharta--indian Eggplant Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetables East Indian Appetizers *Indian

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 large eggplant 1 green chili pepper -- thinly sliced 1 pinch asafoetida -- optional 1 teaspoon mustard seeds 2 teaspoons salt 1 medium onion -- chopped 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.

-----------------* Exported from MasterCook * Bell Pepper Curry Recipe By : Raj Ganesan Serving Size : 1 Preparation Time :0:00 Categories : Vegetables East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 green bell peppers -- (to 4), diced 3 tablespoons chick-pea flour -- (to 4)

1 1 1

tablespoon oil -- (to 2) pinch turmeric teaspoon chilli powder -- (or), to taste salt -- to taste 1 tablespoon cumin seeds 1/2 teaspoon mustard seeds 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.

-----------------* Exported from MasterCook * Belluli (Garlic) Chutney Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chutney Condiments *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

-----------------* Exported from MasterCook * Bengal Beans (kabli Chenna) Recipe By : Indian Cooking, Khalid Aziz Serving Size : 6 Preparation Time :0:40 Categories : East Indian Appetizers *Indian Bengali Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon chili powder 2 tablespoons vinegar 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.

-----------------* Exported from MasterCook * Bengal Curry Of Lamb Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Lamb Curry *Indian Bengali Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Bengal Gram Dal Poli Recipe By : Cook And See (Samaithu Par) by S. Meenakshi Ammal Serving Size : 1 Preparation Time :0:00 Categories : Coconut Dals Dressings East Indian Appetizers *Indian Bengali Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/4 teaspoon turmeric 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.

-----------------* Exported from MasterCook * Bengali Eggplant With Mustard Seeds Recipe By : Ya Gotta Have It Recipes Serving Size : 1 Preparation Time :0:00 Categories : Curry Eggplant Vegetables Vegetarian *Indian Bengali Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 -- (+) 1/4 teaspoon cayenne pepper 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.

-----------------* Exported from MasterCook * Bengali Garam Marsala Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Spices And Pastes Bengali Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Bengali Kasundi - Chile Mustard Relish

Recipe By : Laxmi Hiremath in the San Francisco Chronicle, 6/24/92 Serving Size : 1 Preparation Time :0:00 Categories : Dressings Pickles And Relishes East Indian Appetizers *Indian Bengali Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------5 ounces fresh hot red chiles 1 tablespoon mustard seeds 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.

-----------------* Exported from MasterCook * Bengali Khatti Mithi Chana Dal (sweet and Sour Chana Dal) Recipe By : welcometoindia.com Serving Size : 6 Preparation Time :1:00 Categories : East Indian Appetizers Dals *Indian Bengali Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------300 gram chana dal 1/4 teaspoon mustard seeds 1/4 teaspoon fenugreek seeds 1/4 teaspoon onion seeds 1/4 teaspoon aniseeds 5 whole red chillies 2 bay leaves 1 teaspoon turmeric powder

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'.

-----------------* Exported from MasterCook * Bengali Khichidi Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry Rice Dals *Indian Bengali Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup rice* 1 masoor dal* 1 tablespoon channa dal* 1 bay leaf 3 green cardamoms 1 1-inch stick cinnamon 3 cloves 1/2 teaspoon cumin seeds 10 tiny onions peeled or 1/2 cup sliced onions 10 baby potatoes washed clean 1/2 cup peas shelled 1 carrot diced 1 teaspoon ginger grated 1 teaspoon garlic grated

4 1

green chiles finely chopped tablespoon coriander finely chopped 1/2 teaspoon turmeric powder 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').

-----------------* Exported from MasterCook * Bengali Panch Phoron (Indian Spice) Recipe By : Jill Norman, "The Complete Book of Spices" Serving Size : 1 Preparation Time :0:00 Categories : Spices And Pastes *Indian Bengali Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 tablespoon cumin seeds 1 tablespoon fennel seeds 1 tablespoon mustard seeds 1 tablespoon nigella seeds (black onion seeds) 1 tablespoon fenugreek 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"

-----------------* Exported from MasterCook * Bengali Pilau Rice Recipe By : Anita Pal's Bengali Cookery Page Serving Size : 1 Preparation Time :0:00 Categories : Side Dish East Indian Appetizers *Indian Bengali Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/2 teaspoon turmeric 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.

-----------------* Exported from MasterCook * Bengali Red Dal Curry Recipe By : Ya Gotta Have It Recipes Serving Size : 1 Preparation Time :0:00 Categories : Curry Dals *Indian Bengali Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 cups red lentils 3 1/2 cups water 6 serrano chiles -- ( whole or quarte 1/4 turmeric -- (or), to taste 1 1/2 teaspoons salt 4 tablespoons ghee, butter, or vegetable oil

1 1 1 2 1 4 1

minced onions cup chopped tomatoes tablespoon grated fresh ginger tablespoons ghee or vegetable oil tablespoon Bengali panch phanon mix * dried small red chiles 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.

-----------------* Exported from MasterCook * Bengali Spinach Recipe By : The Art of Indian Vegetarian Cooking by Yamuna Devi Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Vegetarian *Indian Bengali Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

2/3 cup raw almonds cups warm water tablespoons ghee tablespoon black mustard seeds 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 2 3 1

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.

-----------------* Exported from MasterCook * Bengali-style Oven-fried Potatoes Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Vegetables East Indian Appetizers *Indian Bengali Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds russet potatoes olive oil spray 1/4 teaspoon turmeric

1/2 teaspoon cumin 1/4 teaspoon cayenne 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.

-----------------* Exported from MasterCook * Bengan Ka Bhurta Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry Eggplant *Indian Bengali Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 medium eggplant 1 teaspoon zeera 2 spring onions 2 tablespoons imli water (tamarind water) salt to taste 1/2 teaspoon chile powder 2 tbs oil 1/4 teaspoon haldi powder (turmeric) 3 tablespoons yogurt 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.

-----------------* Exported from MasterCook * Besan Barfee Recipe By : "Eastern Vegetarian Cooking" by Madhur Jaffrey Serving Size : 144 Preparation Time :0:00 Categories : Desserts Sweets *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

-----------------* Exported from MasterCook * Besan Burfi Recipe By : Ya Gotta Have It Recipes Serving Size : 1 Preparation Time :0:00 Categories : Desserts Sweets *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Besan Curry Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Curry Vegetarian Dals *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/4 1/4 1/4

teaspoon garlic powder teaspoon mustard powder teaspoon cumin teaspoon coriander 1 teaspoon turmeric 1/2 teaspoon salt 1/2 cup vegetable oil 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"

-----------------* Exported from MasterCook * Besan Ka Pithla (drumsticks in Gram Flour Curry) Recipe By : welcometoindia.com Serving Size : 6 Preparation Time :0:45 Categories : Vegetables East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

3

drumsticks -- (peeled), cut in 5 -- cm pieces 2 1/2 cups -1 gram flour -- sieved 2 tablespoons oil 1 teaspoon cumin seeds 1/2 teaspoon mustard seeds 1/2 teaspoon asafetida 8 curry leaves 2 onions -- finely chopped 2 tomatoes -- chopped 6 green chillies -- chopped 1/2 teaspoon turmeric powder 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.

-----------------* Exported from MasterCook * Besan Ladoo (gram Flour Balls) Recipe By : Imran Chaudhary - Queensland, Australia Serving Size : 4 Preparation Time :0:00 Categories : Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

-----------------* Exported from MasterCook * Besan Parathas Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 recipe paratha dough 1/2 cup -1 gram flour 1 1/2 teaspoons red chilli powder 1/2 teaspoon turmeric powder 3 pinches asafoetida -- (3 to 4) 1/2 teaspoon cumin seeds 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. Making time: 20 minutes Makes: 7-8 parathas Shelflife: 3 days

-----------------* Exported from MasterCook * Bhaat Na Bhajia (fried Rice Crispy Fritters) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Snacks East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup plain boiled rice 3/4 cup chick pea flour 1/2 cup plain yogurt salt -- to taste sugar to taste -- optional 2 finely chopped green chillies -- (to 3) 2 teaspoons ginger paste 1 teaspoon turmeric powder 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.

-----------------* Exported from MasterCook * Bhagari Jhinga - Prawns in Tomato Cream Sauce Recipe By : Madhur Jaffrey's Quick and Easy Indian Cooking Serving Size : 4 Preparation Time :0:00 Categories : Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------sauce 1 tablespoon tomato puree 3/4 teaspoon salt 1/4 teaspoon sugar 1 teaspoon garam masala 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 tablespoon lemon juice 1 7 oz can coconut milk -- well stirred, or -- cream for stir-frying prawns 3 tablespoons vegetable oil 1 teaspoon black mustard seeds 3 cloves garlic -- finely chopped 15 fresh curry leaves 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.

-----------------* Exported from MasterCook * Bhakar Wadi (Spicy Gram Flour Snack) Recipe By : Femina Magazine Serving Size : 4 Preparation Time :1:00 Categories : Snacks *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------240 grams gram flour 120 grams wheat flour salt to taste a pinch of asafetida 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.

-----------------* Exported from MasterCook * Bhakarwadi Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***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 1 teaspoon ginger grated 1 teaspoon garlic grated 1 1/2 teaspoons sugar 3 teaspoons red chilli powder 1/4 teaspoon garam masala 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.

-----------------* Exported from MasterCook * Bhare Aloo (Stuffed Potatoes) Recipe By : Serving Size : 4 Preparation Time :1:05 Categories : Potatoes Vegetables Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------12 medium potatoes 2 cups cooked corn 2 green chiles -- chopped 1 onion -- chopped 2 tablespoons butter 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 1/2 teaspoon chile powder 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.

-----------------* Exported from MasterCook * Bharrey Baghare Tamate Recipe By : Femina Magazine Serving Size : 4 Preparation Time :1:15 Categories : Cheese And Eggs Curry Vegetables Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------12 medium tomatoes ***FOR THE FILLING*** 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 1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds 16 curry leaves 150 grams onions -- chopped 45 grams ginger paste -- strained 15 grams garlic paste -- strained 1 1/2 teaspoons chile powder 1 teaspoon turmeric powder 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 45 grams sesame seeds 250 grams onions -- chopped 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.

-----------------* Exported from MasterCook * Bharwaan Dum Ki Raan Recipe By : Serving Size : 6 Preparation Time :1:00 Categories : Meat Lamb *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 4 teaspoons ginger 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*** 1 teaspoon chile powder 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

3 2

teaspoons ginger paste teaspoons garlic paste cashew nut paste 1 liter clear lamb stock 1/2 teaspoon chile powder 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 15 15 7

grams grams grams grams

cashew nuts poppy seeds chironji 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

* Exported from MasterCook * Bhee Vegetable Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 medium stalk bhee -- (lotus stem) 2 onions grated 2 tomatoes grated 1 teaspoon ginger grated 1 teaspoon garlic ground 1 cup curds fresh 2 green chillies 1 tablespoon coriander chopped 2 cardamoms 2 cloves 1 small stic cinnamon 1/2 teaspoon cumin seeds 1 teaspoon dhania -- (coriander) seeds -- crushed lightly 1 teaspoon red chilli powder 1/2 teaspoon garam masala salt to taste 2 tablespoons ghee or oil 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 Shelflife:Best fresh

-----------------* Exported from MasterCook * Bhel Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Snacks *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 carton puffed rice

1 2

packet cups

bhel mix or sev 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.

-----------------* Exported from MasterCook *

Bhel Poori Recipe By : Copyright (c) 1994 by Sheila Lukins Serving Size : 6 Preparation Time :0:00 Categories : Dressings East Indian Appetizers Fruit *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/4 teaspoon freshly ground black pepper 1/2 teaspoon chili powder 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.

* Exported from MasterCook * Bhel Puri - 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Snacks Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------50 grams sev (thin noodles) 50 grams coarsely crushed paapri 100 grams phuliyan or puffed rice 1 teaspoon chile powder 1 teaspoon chaat masala 1 small onion -- very finely chopped 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.

-----------------* Exported from MasterCook * Bhel Puri - 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Snacks *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 freshly ground black pepper 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.

-----------------* Exported from MasterCook * Bhel With a Difference Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup corn flakes or toasted noodles crushed 1 tomato finely chopped 1 onion finely chopped 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) 1/2 teaspoon red chilli powder 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. Making time: 20 minutes Makes: 3 servings

-----------------* Exported from MasterCook * Bhetki Jhaal Deya Recipe By : Serving Size : 4 Preparation Time :0:55 Categories : Fish And Seafood *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------8 bhetki/beckti fillets (fish) oil for shallow frying ***FOR THE MARINADE*** 3 tablespoons lemon juice 1/2 teaspoon turmeric powder salt to taste ***FOR THE FISH STOCK*** 1 liter fish stock 1/2 teaspoon cumin seeds 1/2 teaspoon fennel seeds 1/4 teaspoon fenugreek seeds 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 4 teaspoons ginger paste 1 tablespoon coriander powder 1 teaspoon cumin powder 1 teaspoon Kashmiri deghi mirch 1 teaspoon turmeric powder 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. Stirfry 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

* Exported from MasterCook * Bhindi Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound okra 2 tablespoons oil 1 teaspoon cumin seeds 1 large onion -- sliced fine 1 hot chili -- chopped 1 large tomato -- chopped fine 1 1/2 teaspoons salt

1/2 teaspoon cayenne pinch turmeric chopped cilantro for garnish

1

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.

-----------------* Exported from MasterCook * Bhindi (okra) Bhajee Recipe By : David Smith 1998 Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------8 ounces bhindi -- (okra) 4 ripe tomatoes 2 tablespoons vegetable oil 1/2 medium onion -- very finely chopped 1 teaspoon whole cumin seeds 2 cloves garlic -- very finely chopped fresh red chiles -- (deseeded and -- veined) *, chopped 1/2 teaspoon turmeric 1/2 teaspoon garam masala

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.

-----------------* Exported from MasterCook * Bhindi (okra) Curry Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetables East Indian Appetizers *Indian Amount Measure

Ingredient -- Preparation Method

-------- ------------ -------------------------------1 teaspoon mustard seed 1 teaspoon coriander seed 1/2 teaspoon fenugreek seed -- slightly crushed 1 teaspoon ground turmeric 2 teaspoons ground cumin 2 teaspoons paprika 1/2 teaspoon asafoetida 12 ounces okra 3 tablespoons mustard oil 1 medium onion -- chopped 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.

-----------------* Exported from MasterCook * Bhindi Dal (okra Dal) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup olive oil 1 medium onion -- sliced

1 2 2

teaspoon cumin seeds cinnamon sticks -- broken up cups masoor dal -- picked over and -- rinsed 1 teaspoon ground coriander 1/2 teaspoon ground red pepper 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

-----------------* Exported from MasterCook * Bhindi Kerala Style Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------250 gram ladyfingers 1 onion finely chopped 1 stalk curry leaves 3 tablespoons coconut shredded 1/2 tablespoon coriander finely chopped 1/2 teaspoon ginger grated 1 tablespoon cashews broken 5 whole red chillies 1 teaspoon cumin seeds

1 1

teaspoon mustard seeds teaspoon urad dal 3/4 cup curds beaten 1/4 teaspoon crushed red chilli 1/4 teaspoon turmeric powder 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. Making time: 25 minutes Makes: 3-4 servings bowl Shelflife: Best fresh

-----------------* Exported from MasterCook * Bhindi Ki Sabji (curried Okra) Recipe By : Cooking with Curry by Renu Arora Serving Size : 4 Preparation Time :0:00 Categories : Vegetables East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound okra -- cut 1" pieces 2 medium onion -- minced 4 tablespoons vegetable oil 1/4 teaspoon cumin seeds 1/4 teaspoon turmeric 1/3 teaspoon ground red pepper 2 teaspoons ground coriander 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.

-----------------* Exported from MasterCook * Bhindi Ki Sabji - Curried Okra Recipe By : Cooking with Curry Renu Arora Serving Size : 4 Preparation Time :0:00

Categories : Dressings Appetizers *Indian

East Indian Curry

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound okra -- cut 1 inch lenghts 2 medium onion -- minced 4 tablespoons vegetable oil 1/4 teaspoon cumin seeds 1/4 teaspoon turmeric 1/3 teaspoon ground red pepper 2 teaspoons ground coriander 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.

-----------------* Exported from MasterCook * Bhindi Kurkuri (Crunchy Lady Fingers) Recipe By : Femina Magazine Serving Size : 4 Preparation Time :0:40 Categories : Curry Vegetables Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/2 pounds bhindi (okra or lady fingers) salt -- to taste 1 teaspoon chile powder 1 teaspoon garam masala powder 1/2 teaspoon dry mango -- (amchur) powder 1/2 teaspoon chaat masala 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.

-----------------* Exported from MasterCook * Bhindi Masala - 1 Recipe By : Rani, "Feast of India" Serving Size : 6 Preparation Time :0:00 Categories : Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/4 cup oil 1 large onion -- chopped 10 cloves garlic -- minced 2 fresh green chiles -- chopped 1 tablespoon turmeric 1 tablespoon ground cumin 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.

------------------

* Exported from MasterCook * Bhindi Masala - 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cheese And Eggs Curry Vegetables East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons vegetable oil 2 medium onions -- finely chopped 1 1/2 teaspoons fresh ginger -- peeled 1 1/2 teaspoons garlic 1/2 teaspoon turmeric 2 teaspoons ground coriander 2 teaspoons ground cumin 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 teaspoon garam masala 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.

-----------------* Exported from MasterCook * Bhindi Masalewali (okra in Spicy Gravy)

Recipe By : welcometoindia.com Serving Size : 6 Preparation Time :1:30 Categories : Vegetables East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 kilogram tender okra -- (bhindi) 1 large onion -- finely chopped 1 teaspoon chilli powder 1/2 teaspoon turmeric powder 1 teaspoon garam masala 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.

-----------------* Exported from MasterCook * Bhindi Sabji Recipe By : Yamuna Devi, "The Art of Indian Vegetarian Cooking" Serving Size : 4 Preparation Time :0:00 Categories : Curry Vegetables Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound fresh okra 3 tablespoons ghee

1 1/2 tablespoons coriander 1/2 teaspoon cumin 1/2 teaspoon Hungarian paprika 1/2 teaspoon garam masala 1/2 teaspoon turmeric 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.

-----------------* Exported from MasterCook * Bhindi Subji (Okra and Tomatoes) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Curry Vegetables Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds okra -- fresh or thawed 4 tablespoons vegetable oil 1 medium onion -- minced 4 cloves garlic -- chopped 1/2 teaspoon cumin seeds 2 green chiles -- (optional), chopped 1/4 cup fresh coriander leaves -- chopped 1/4 teaspoon turmeric 16 ounces stewed tomatoes -- (1 can=8 oz) 2 tablespoons vinegar 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.

-----------------* Exported from MasterCook * Bhopali Roti Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Breads East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 cups whole wheat flour -- (175 g) 1/2 cup rice flour -- (50 g) 2 tablespoons ghee or oil 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) 2 tablespoons warm milk 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.

-----------------* Exported from MasterCook * Bhumi Battakh (duck) Mughlai Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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. Converted by MC_Buster.

-----------------* Exported from MasterCook * Bhumi Battakh (duck) Mughlai 1

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Bhuna Chaval (brown Rice) Recipe By : Time Life Books: The Cooking of India Serving Size : 4 Preparation Time :0:00 Categories : Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------5 tablespoons ghee 1/4 cup onions -- finely chopped 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.

-----------------* Exported from MasterCook * Bhuna Gosht - 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Bhuna Gosht - 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------ingredients for marinade 3 pounds goat meal -- up to 5 2 tablespoons vinegar 4 tablespoons worchestershire sauce 2 tablespoons yogurt 1 tablespoon minced ginger 1 tablespoon minced garlic 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

-----------------* Exported from MasterCook * Bhuna Lamb Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry Lamb *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 garam masala 1 teaspoon ground coriander seeds 1 teaspoon ground cumin seeds 2 teaspoons lemon juice 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.

-----------------* Exported from MasterCook * Bhuna Murg Mughlai (roasted Chicken) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 full chicken 1 teaspoon pepper 1 potato 1 slice bread 1 onion 3 green chillies 1 1 inch piece ginger 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.

-----------------* Exported from MasterCook * Bhunawa Salan Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry Lamb *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/2 pounds lamb salt according to taste 1/4 teaspoon haldi powder (turmeric) 1 teaspoon chili powder 1 tablespoon dhuniya powder (coriander) 1 medium onion chopped 3 tablespoons oil -- up to 4 1 teaspoon ginger paste 1/2 teaspoon garlic paste 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.

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* Exported from MasterCook * Bhune Murgh Ke Pasande Recipe By : Serving Size : 4 Preparation Time :0:15 Categories : Chicken Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------500 grams boneless chicken breasts 30 milliliters oil 10 grams gram flour ***FOR THE FIRST MARINADE*** 5 grams ginger paste 7 grams garlic paste 30 milliliters lemon juice 5 100 30 15 3 3 2 3 1

grams yellow chile powder milliliters curd* grams cheese milliliters cream grams cardamom powder grams yellow chile powder grams javitri powder grams garam masala powder gram shahjeera a few strands saffron

* 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.

-----------------* Exported from MasterCook *

Bhuni Raan-e-gudaz Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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) 1 teaspoon chilli powder 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. Converted by MC_Buster.

-----------------* Exported from MasterCook * Bhurrani Raita (Ginger-Flavored Yogurt) Recipe By : Serving Size : 1

Preparation Time :0:00

Categories

: Appetizers

*Indian

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

-----------------* Exported from MasterCook * Bhutteyan Da Kebab Recipe By : Femina Magazine Serving Size : 4 Preparation Time :0:45 Categories : Cheese And Eggs Vegetables Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 large bhuttey -- (cobs of corn) or 8 small bhuttey -- (cobs of corn) (remove kernels and reserve cobs) oil -- for deep-frying 100 grams flour 5 cheese slices -- mashed 2 eggs -- beaten 2 onions -- chopped 2 1/2 cm ginger -- finely chopped 8 green chiles -- deseeded and -- chopped 1/2 teaspoon black peppercorns -- coarsely powdered 1 teaspoon cumin seeds 1/2 teaspoon black cardamom powder 1/4 teaspoon clove powder

1/4 teaspoon cinnamon powder pinch nutmeg powder salt -- to taste

1

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.

-----------------* Exported from MasterCook * Biagan Bharta - Roasted Eggplant Tommao Relish Recipe By : Laxmi Hiremath in the San Francisco Chronicle, 6/24/93 Serving Size : 2 Preparation Time :0:00 Categories : Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 medium eggplants -- (1 pound) 1/2 teaspoon + tb mild vegetable oil 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 1/2 cup chopped onion 1/8 teaspoon turmeric 1 fresh hot green chile - minced 1/2 cup peeled -- chopped tomato 1/4 teaspoon curry powder 1/2 teaspoon salt -- or to taste 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.

-----------------* Exported from MasterCook * Bir Mala's Khichari (mung Beans and Rice) Recipe By : Bir Mala Beca Serving Size : 8 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup split peeled mung beans 1 cup basmati rice 3 tablespoons ghee -- (clarified butter) 1/3 cup raw cashews 2 teaspoons cumin seeds 1 small jalapeno chile -- chopped 2 tablespoons grated ginger root 1 teaspoon ground turmeric 1 teaspoon asafetida 1 small cauliflower -- broken into florets 5 cups water -- (to 6) 1 1/2 teaspoons salt

1

tablespoon butter 2/3 cup frozen peas -- thawed in warm -- water 1 cup coarsely chopped tomatoes 1/2 cup cilantro leaves 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.

-----------------* Exported from MasterCook * Biri Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Rice East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cloves garlic -- minced 1 medium onion -- chopped 1 red pepper -- chopped fine 1/4 teaspoon cardamom 1/4 teaspoon cloves 1/4 teaspoon cayenne

1/4 1/4 1/4 1/2

teaspoon ginger teaspoon mace teaspoon coriander 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.

-----------------* Exported from MasterCook * Biryani - Delhi, India Recipe By : A World of Curries - Dewitt & Pais Serving Size : 6 Preparation Time :0:00 Categories : Chicken Rice East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 2 large onion -- chopped 1 2" piece ginger root -- peeled 8 cloves garlic -- peeled 1/4 teaspoon ground cloves

8

whole peppercorns 1/2 teaspoon cardamom seeds -- 1 16oz box 1 1" piece cinnamon stick -- crushed 1 teaspoon coriander seeds 1 teaspoon cumin seeds 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 2 tablespoons vegetable oil 1 tablespoon ghee 1 onion -- finely chopped 8 large tomatoes -- chopped 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.

-----------------* Exported from MasterCook *

Biryani Badshahi Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 kilogram mutton 500 gram rice parboiled 3 tablespoons lemon juice 20 blanched almonds 1 tablespoon mint leaves -- (chopped) 2 cups butter 2 handfuls chopped coriander leaves 1 tablespoon cumin seeds 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. Converted by MC_Buster.

-----------------* Exported from MasterCook * Bise Bele Huli Anna Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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) 1/3 cup tamarind juice 1 bite size lump jaggery 1/2 cup ghee or oil 1 1/2 teaspoons mustard/cumin seeds 1 stalk curry leaves 1 big pinch asafoetida 2 tablespoons chopped coriander ***DRY MASALAS*** 1 teaspoon sambar masala 1 teaspoon chilli powder 1/2 turmuric salt to taste ***ROAST TOGETHER WITH 2-3 DROPS OIL*** 1/2 teaspoon methi seeds 1/2 teaspoon cummin seeds 1 teaspoon coriander seeds 5 pepper corns -- (5 to 6) 1 1 inch piece cinnamon

1 1 2

tablespoon grated coconut stalk curry leaves 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.

-----------------* Exported from MasterCook * Bisi Bele Huliyanna (Rice In Spicy Sauce) Recipe By : A Cook's Tour Of South India by Vimla Patel Serving Size : 1 Preparation Time :0:00 Categories : Rice Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup thuvar dal 500 grams rice 2 tablespoons coriander seeds 12 red chillies 1 teaspoon chana dal

1

teaspoon urad dal 1/2 cup tamarind juice 1/2 teaspoon fenugreek seeds 1 teaspoon mustard seeds 2 tablespoons chopped cashewnuts 1 teaspoon turmeric powder 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.

-----------------* Exported from MasterCook * Bitter Gourd Pickle Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/4 kilogram bitter gourd -- (small variety) 2 tablespoons sauf -- (aniseed) 2 tablespoons red chilli powder 1 teaspoon asafoetida salt to taste 1 tablespoon turmeric powder 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.

-----------------* Exported from MasterCook * Black Bean Chili Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beans *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/2 cup boiling water 1 cup chopped cilantro salt and pepper 1 teaspoon cumin seeds 1/2 tablespoon mustard seeds 2 tablespoons chile powder

1/2 teaspoon

fennel seeds

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.

-----------------* Exported from MasterCook * Black Beans In Spicy Tamarind Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beans Vegetables Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups Mexican black beans 1/2 teaspoon tamarind pulp -- (see note) 1/3 cup peanut oil 2 onions -- chopped 2 tablespoons grated fresh ginger 2 tablespoons minced garlic 1 teaspoon powdered hot red chile -- peppers 1 teaspoon freshly ground cumin 1/2 teaspoon turmeric 1 large ripe tomato -- finely chopped 2 teaspoons ground roasted cumin seeds 1 teaspoon garam masala 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.

-----------------* Exported from MasterCook * Black Chana Recipe By : Serving Size : 4 Preparation Time :0:30 Categories : Curry Dals *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/4 cup cilantro leaves 1 teaspoon sugar 1 teaspoon pomegranate seeds salt -- to taste ***SET 2*** 4 cloves 1 stick cinnamon -- (1 inch) 2 cardamom 1 teaspoon coriander seeds 1/2 teaspoon cumin seeds 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.

-----------------* Exported from MasterCook * Black Dal Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3/4 cup black gram dal

1/4 cup large

green gram dal onion finely chopped tomato finely chopped teaspoon ginger garlic paste green chillies finely chopped 1/4 teaspoon turmeric powder 1 teaspoon lemon juice salt to taste 3 tablespoons ghee 1 teaspoon chopped coriander 1 teaspoon cumin & mustard seeds 2 pinches asafoetida 1 teaspoon sugar ***SEASONING*** 1 bay leaf 4 cloves 1 inch cinnamon stick broken 1 1 1 4

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

-----------------* Exported from MasterCook * Black Forest Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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)

-----------------* Exported from MasterCook * Black Maharashtrian Masala (kala Masala) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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)

100 100 100

gram gram

karala khuskhus -- (food grade poppy -- seeds) 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.

-----------------* Exported from MasterCook * Black Masala Kichidi Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers

*Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 stalk curry leaves 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 3 tablespoons ghee or oil 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.

-----------------* Exported from MasterCook *

Black Pepper Alu Recipe By : Terry Pogue - RecipeLu List Serving Size : 1 Preparation Time :0:00 Categories : Curry Dressings Potatoes East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***SPICE PASTE*** 1 tablespoon black peppercorns 1 tablespoon coriander seed 1 tablespoon cumin seed 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.

-----------------* Exported from MasterCook * Black-eyed Peas With Mushrooms Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

1 3/4 cups black-eyed peas 5 cups water 1/2 pound mushrooms 6 tablespoons vegetable oil 1 teaspoon cumin seeds 1 1 inch stick cinnamon 1 1/2 medium onions -- chopped 4 cloves garlic -- finely chopped 4 medium tomatoes -- peeled & chopped 2 teaspoons ground coriander seeds 2 teaspoons ground cumin seeds 1/2 teaspoon ground turmeric 1/4 teaspoon cayenne pepper 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.

-----------------* Exported from MasterCook * Bland Dal - Chawal Recipe By

:

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

------------------

* Exported from MasterCook * Blueberry Baked Indian Pudding Recipe By : Dallas Morning News 6/11/97 Serving Size : 4 Preparation Time :0:00 Categories : Curry Custards And Puddings Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 ground ginger 1/4 teaspoon ground cinnamon 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

-----------------* Exported from MasterCook * Blueberry Lassi Recipe By : Linda Burgess and Rosamond Richardson Serving Size : 1 Preparation Time :0:00 Categories : Beverages Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

-----------------* Exported from MasterCook * Boiled Rajma (soyabean) Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons Soyabean -- (soak overnight) 1 tablespoon Moong -- (whole) 1 Potato -- (boiled)

1 1

Onion -- (chopped finely) 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.

-----------------* Exported from MasterCook * Bombay Cashews Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Snacks East Indian Appetizers *Indian Bombay Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons coriander seeds 2 tablespoons cumin seeds 3 tablespoons avocado or almond oil

1

tablespoon hot paprika 1/2 tablespoon freshly ground black pepper 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 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.

-----------------* Exported from MasterCook * Bombay Curry Soup Recipe By : www.mumbaizone.com Serving Size : 8 Preparation Time :0:45 Categories : East Indian Appetizers *Indian Soups And Stews Bombay Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup masoor dal 3 sliced onions 3 tomatoes 4 cloves garlic -- crushed 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.

-----------------* Exported from MasterCook * Bombay Madness Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Meat *Indian Bombay Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

1 1 1 1

chopped tablespoon garam masala powder OR tablespoon curry powder tablespoon juice -- lemon 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

------------------

* Exported from MasterCook * Bombay Palace Chicken Curry Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Curry East Indian Appetizers *Indian Bombay Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 3 onions -- chopped fine 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) 2 tablespoons coriander leaves -- chopped 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.

-----------------* Exported from MasterCook * Bombay Rice Curry Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eggplant *Indian Bombay Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1 teaspoon freshly ground pepper -- (to taste) 1 teaspoon salt 1 teaspoon cumin seeds 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.

-----------------* Exported from MasterCook * Bombay Shrimps Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Indian Bombay Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound medium raw shrimps 1 teaspoon garlic paste 1 teaspoon ginger paste 4 tablespoons tamarind paste 1/4 teaspoon turmeric powder 1/4 teaspoon red chile powder salt to taste 2 tablespoons vegetable oil 3 garlic cloves 1/2 cup coconut milk 2 green chiles -- chopped 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.

-----------------* Exported from MasterCook * Bombay-style Curried Eggs Recipe By : Serving Size : 1

Preparation Time :0:00

Categories : East Indian *Indian

Appetizers Bombay

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------8 eggs 1/4 cup milk 1/2 teaspoon salt liberal seasoning freshly ground pepper 2 tablespoons ghee or butter 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 1/4 teaspoon turmeric 1/2 teaspoon ground cumin 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

-----------------* Exported from MasterCook * Bonda With Instant Mashed Potato Recipe By : Serving Size : 1

Preparation Time :0:00

Categories

: Snacks

*Indian

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 medium onion 2 cups potato buds 1 1/2 cups peas and carrots 2 big ones green chilies 1 teaspoon lemon juice 1 cup gram flour 1/2 teaspoon mustard seed 1 pinch turmeric 1/2 teaspoon baking powder 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.

-----------------* Exported from MasterCook * Boondhi Raita Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Raita *Indian

Pickles And Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Boondi Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup -1 gram flour 1/2 cup sugar 1 cup water 1/4 teaspoon cardamom powder 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.

-----------------* Exported from MasterCook * Boston Brown Bread

Recipe By : [email protected] (Daniel Morton) Serving Size : 1 Preparation Time :0:00 Categories : Bread - Quick Dressings East Indian Appetizers Breads Grains *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup corn meal -- sifted 2 cups whole wheat flour -- unsifted 2 teaspoons baking soda 1 1/2 teaspoons salt 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.

-----------------* Exported from MasterCook * Boti Gosht - Meat Cubes Recipe By : Madhur Jaffrey's Quick and Easy Indian Cooking Serving Size : 4 Preparation Time :0:00 Categories : Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 tablespoon vegetable oil 1 1/2 pieces fresh ginger root -- minced 4 cloves garlic -- minced 15 fresh or dried curry leaves -- bay can substitute

1 2 1

pound boned meat -- cut in 1" cubes teaspoons garam masala teaspoon ground cumin 3/4 teaspoon ground turmeric 1/4 teaspoon cayenne pepper 1 fresh hot green chili -- finely sliced -- w/seed 1/2 teaspoon salt or to taste freshly ground black pepper 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.

-----------------* Exported from MasterCook * Braised Lamb With Fruits And Nuts Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Lamb *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Bread Dosa Recipe By : Tasty Dishes from Waste Items Serving Size : 1 Preparation Time :0:00 Categories : Chutney Dals Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup bread crumbs 1/4 cup rice 1/4 cup moong dal 1 medium onion -- minced

2 1 1

green chiles -- minced small piec ginger -- minced handful cilantro leaves 1/2 teaspoon cumin seeds 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

-----------------* Exported from MasterCook * Bread Wada Recipe By : Delicious Recipes From Andhra by Karuna Serving Size : 1 Preparation Time :0:00 Categories : Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 large bread slices 2 green chiles 2 tomatoes 4 French beans 2 tablespoons peas 5 tablespoons oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 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.

-----------------* Exported from MasterCook * Breakfast Chapati Recipe By : Serving Size : 4 Preparation Time :0:40 Categories : Breads *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

* Exported from MasterCook * Broad Bean Vegetable (lobia) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup fresh shelled broad beans 1 stalk curry leaves 1 teaspoon coriander leaves chopped 1/2 teaspoon ginger 1/2 tomato chopped 1/2 teaspoon mustard & cumin seeds 1/2 cup fresh curds 1 teaspoon red chilli powder 1/2 teaspoon dhania powder 1/4 teaspoon turmeric powder 1/4 teaspoon garam masala 2 pinches asafoetida -- (2 to 3) 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 Shelflife: Best fresh

-----------------* Exported from MasterCook * Broad Beans Curry (Chikkudukai Koora) Recipe By : Delicious Recipes From Andhra by Karuna Serving Size : 1 Preparation Time :0:00 Categories : Eggplant *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------300 gram broad beans 1 tablespoon oil 1/2 teaspoon peeled black gram dal 1/2 teaspoon black mustard seeds 1 tablespoon -- ¥ 1 gram flour -- (besan) 2 tablespoons tamarind juice 2 tablespoons sugar 1 teaspoon chile powder 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.

-----------------* Exported from MasterCook * Broccoli Pakode Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Curry East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 small onion -- coarsely chopped 2 cloves garlic -- peeled 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 teaspoon cumin seeds 2 teaspoons ground coriander 1/4 teaspoon chilli powder -- (optional) 1/2 teaspoon salt 150 gram besan -- (chick-pea flour), -- sieved 1 tablespoon ground rice 150 milliliter water 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. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

-----------------* Exported from MasterCook * Broken Egg Curry Recipe By : Poultry Advisor (a magazine) published in Bangalore, 1970 Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 inch ginger 2 cloves garlic 2 onions -- chopped 2 tablespoons ghee 1 pound tomatoes -- skinned and chopped 1 bunch coriander leaves -- chopped 4 fresh green chiles -- 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.

-----------------* Exported from MasterCook * Broken Potatoes With Spices - Aloo Ka Bhurta Recipe By : Indian Lowfat Cooking by Roshi Razzaq Serving Size : 4 Preparation Time :0:00 Categories : Vegetables East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3/4 pound potatoes 2 tablespoons oil 1/2 cup chopped onions 1/2 teaspoon cumin seeds 2 whole dried chilies -- (to 3), broken 1/4 teaspoon turmeric 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

-----------------* Exported from MasterCook * Brown and White Triangulars Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/2 teaspoon turmeric 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.

-----------------* Exported from MasterCook * Brown Curry Gravy Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 tomato grated or finely chopped 1 large onion cut in slivers 1 capsicum cut in thin lengths 1 teaspoon garlic grated 1 teaspoon ginger grated 1 tablespoon coriander leaves finely chopped 2 tablespoons tamarind water 1 teaspoon wheat flour 1/2 teaspoon red chilli powder 1/4 teaspoon turmeric powder 1/2 teaspoon dhania -- (coriander seed) -- powder 1/2 teaspoon cumin seeds 3 pinches asafoetida 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

-----------------* Exported from MasterCook * Brown Curry Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Beef *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

2 1

large clove

onions -- coarsely chopped garlic -- finely chopped or -- grated 1 teaspoon root ginger finely chopped or grated 1 1/2 pints water 14 ounces chopped tomatoes 1 tablespoon tomato puree 1 teaspoon paprika 1 teaspoon turmeric 2 tablespoons cooking oil 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.

-----------------* Exported from MasterCook * Bubur Pulup Hitam Recipe By : Femina Magazine Serving Size : 4 Preparation Time :0:45 Categories : Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------100 gram black sticky rice

400 4 6 40 8 8

milliliter water tablespoons palm sugar -- (60 g) cm cinnamon salt -- to taste cm pandan leaf cm ginger -- julienne 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.

-----------------* Exported from MasterCook * Bulgar Sweet (lapsi) Recipe By : Indian Recipes For A Healthy Heart Serving Size : 10 Preparation Time :0:00 Categories : Sweets East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 ounce corn oil margarine 1 1/4 cups corsely ground wheat -- (bulgar) 1 tablespoon fennel seeds 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)

-----------------* Exported from MasterCook * Bundi Anar Raita Recipe By : Serving Size : 6 Preparation Time :0:05 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Burmese Menu 1: Burmese Chicken, Indian Style Recipe By : Cook And Entertain The Burmese Way by Mi Mi Khaing Serving Size : 8 Preparation Time :0:00 Categories : Chicken Curry Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/2 pounds chicken -- up to 3 pounds 1 tablespoon salt 1/3 teaspoon turmeric 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 tablespoon curry powder 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.

-----------------* Exported from MasterCook * Butter Chicken (Chicken Makhani) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 * Exported from MasterCook * Butter Chicken (Murgh Makhani) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eggplant *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Butter Chicken - Danbir's Recipe By : Danbir Sra Serving Size : 4 Preparation Time :0:00 Categories : *Indian Chicken Curry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 3/4 pounds chicken breasts -- boneless, skinless, -- cubed 1 tablespoon lemon juice 1 tablespoon chili powder salt to taste 1 cup yogurt

salt to taste tablespoons garlic paste 1/2 tablespoon garam masala 2 tablespoons melted butter 1 tablespoon chili powder 2 tablespoons lemon juice 2 tablespoons olive oil 2 tablespoons ginger garlic paste 1 tablespoon garam masala 1 tablespoon ginger paste 1 tablespoon chopped garlic 1 tablespoon butter 1 tablespoon chopped green chile pepper 2 cups tomato puree 1 tablespoon chili powder salt to taste 1 cup water 1 tablespoon honey 1/2 teaspoon dried fenugreek leaves 1 cup fresh heavy cream 2

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.

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* Exported from MasterCook * Buttered Saffron Rice Recipe By : Madhur Jaffrey, published in The Toronto Star Serving Size : 6 Preparation Time :0:00 Categories : Rice East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 teaspoons saffron 2 tablespoons warm milk 1 tablespoon salt 2 cups basmati rice 4 tablespoons butter "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 saffroncoloured streaked rice spooned on warmed platter.

-----------------* Exported from MasterCook * Buttermilk Khichidi Recipe By : Serving Size : 1

Preparation Time :0:00

Categories : East Indian *Indian

Appetizers

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 2 tablespoons ghee or oil salt to taste 1 tablespoon chopped coriander 1/2 teaspoon cumin & mustard seeds 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.

-----------------* Exported from MasterCook * Buttermilk Sambar (moru Kuzhambu) Recipe By : Dakshin by Chandra Padmanabhan Serving Size : 4 Preparation Time :1:30 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 2 teaspoons cumin seeds 1 tablespoon coriander seeds 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) 1/2 teaspoon ground turmeric salt -- to taste 1 cup chopped ash gourd ***FOR TEMPERING*** 2 teaspoons oil 1 teaspoon brown mustard seeds 1 teaspoon fenugreek 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. Serve hot with rice. 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

-----------------* Exported from MasterCook * Cabbage and Carrot Bahji Recipe By : Indian Lowfat Cooking,R.Razzaq (Mindy Mymudes) Serving Size : 1 Preparation Time :0:00 Categories : Curry Dressings Vegetables East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/4 teaspoon turmeric 1 green chile -- 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.

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* Exported from MasterCook * Cabbage Curry Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eggplant *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons oil 1 teaspoon mustard seeds 1 teaspoon urad daal 1 teaspoon cumin seeds 1 green chile 1 cup mixed vegetables 1 medium cabbage salt to taste 1/8 teaspoon turmeric 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

-----------------* Exported from MasterCook * Cabbage Pacchadi Recipe By : Serving Size : 1 Preparation Time :0:15 Categories : Curry Vegetables *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 cups cabbage -- grated 1 teaspoon coriander seeds 1 tablespoon tamarind paste 4 green chiles 1 teaspoon cumin seeds 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.

-----------------* Exported from MasterCook * Cabbage Parathas Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Cabbage Potatoes and Peas Molagootal Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup mung dal 1/2 small cabbage -- chopped fine 1 large baking potato -- diced 1 bunch frozen peas 1 teaspoon sambar powder turmeric -- to taste 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. Source: Shyamala Parameswaran

-----------------* Exported from MasterCook * Cabbage Sandwiches Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup cabbage shredded fine 1 carrot cut in thin juliennes 2 garlic pods 1/2 piece ginger 1/2 tablespoon butter 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.

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* Exported from MasterCook * Cabbage Stew (Cabbage Kootu) Recipe By : Delicious Recipes From Andhra by Karuna Serving Size : 1 Preparation Time :0:00 Categories : Vegetables *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 teaspoon chile powder 1/2 teaspoon asafetida 1/2 teaspoon peeled black gram dal 1/2 teaspoon black mustard seeds 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.

-----------------* Exported from MasterCook * Cabbage Thoran Recipe By : Maya Nair (kerala.org/cuisine) Serving Size : 1 Preparation Time :0:00 Categories : *Indian

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 cups chopped cabbage 1/2 teaspoon turmeric powder 1/2 teaspoon cumin seeds 2 green chiles -- (to 3) 1/2 cup dried or fresh coconut 3 cloves garlic 1 small onion -- optional 1 teaspoon urad dal 1/2 teaspoon mustard seeds 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.

-----------------* Exported from MasterCook * Cabbage Thoran (Stir-Fry) Recipe By : Rasa W1, Kerala Vegetarian Restaurant, London Serving Size : 4 Preparation Time :0:55 Categories : South Indian Vegetables Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/3 cup vegetable oil 1/2 pound potatoes -- (peeled), cut in 1 -- cm cubes 2 teaspoons mustard seeds 1 teaspoon urad dhal or brown lentils -- optional 10 fresh curry leaves 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

1

bunche

salt and pepper 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. Recipes from "Rasa W1," Kerala Vegetarian Restaurant, 6 Dering St., London. Owners/chefs Das and Alison Sreedharan. Description: White potatoes and grated cabbage stained yellow with turmeric topped with "French cut" green chiles. Source: BBC Vegetarian Aug 98 Start to Finish Time: 0:55 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.

-----------------* Exported from MasterCook * Cabbage With Milk Recipe By : Serving Size : 4 Preparation Time :0:20 Categories : Vegetables Vegetarian *Indian

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 pounds cabbage 2 medium onion -- finely chopped 2 green chiles 8 curry leaves 1 cup milk -- (half 'n half) 1/4 cup oil 1/4 teaspoon mustard seeds 1 teaspoon Bengal gram 1/2 teaspoon red chile powder 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.

-----------------* Exported from MasterCook * Cabbage With Onions Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 medium head cabbage 2 1/2 medium onions 9 tablespoons oil 6 whole fenugreek seeds 1/2 teaspoon whole cumin seeds 1/2 teaspoon whole black mustard seeds 1/2 teaspoon whole fennel seeds 2 cloves garlic -- minced a piece of ginger -- 1 inch by 1 1/2 -- inches, chopped

1

medium tomato 1/2 teaspoon ground turmeric 1 hot green chili -- thinly sliced 3/4 teaspoon salt 1 teaspoon garam masala 1 tablespoon lemon juice 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

-----------------* Exported from MasterCook * Cabbage, Carrot And Onion Curry Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Vegetables *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 small cabbage 3 medium carrots 2 large onions

1 1/2 1/4 1/4 1/4 1/4 1/4

tablespoon ghee teaspoon cumin teaspoon turmeric teaspoon mustard seeds teaspoon chile powder teaspoon coriander teaspoon cinnamon powder 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. Source: Anadi Naik in "Vegetarian Journal Reports"

-----------------* Exported from MasterCook * Cake and Jelly Surprise Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 recipe eggless sponge cake 1 packet strawberry jelly 10 fresh strawberries -- (10 to 15)

2 1 1

cups 5" x 6" strip 1/2 cup

water paper -wax or thick butter -- paper 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.

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* Exported from MasterCook * Cake-like Fried Milk Balls in Scented Syrup (gulab Jamun) Recipe By : Yamuna Devi Serving Size : 1 Preparation Time :0:00 Categories : Sweets East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Calcutta Chicken Curry (Murgi Kari) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry Chicken *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 chicken -- (3-4 lb.) - cut into 8-10 pieces 3 tablespoons vegetable oil 2 medium yellow onions; chopped -- -(about 1 cup) 2 large clov garlic; minced 1 teaspoon minced fresh ginger 1/2 teaspoon ground turmeric 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 mediumhigh 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

-----------------* Exported from MasterCook * Calcutta Curried Fish With Crisp Vegetables Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Fish And Seafood *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/2 cup finely chopped onion 2 teaspoons grated fresh ginger 1 tablespoon Dijon-style mustard 4 tablespoons plain yogurt 1/2 teaspoon salt 2 teaspoons lemon juice 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. Source: Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

-----------------* Exported from MasterCook * Calcutta Pasta Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sauces *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons butter 1 1/2 tablespoons cumin seed -- crushed 1 tablespoon paprika 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 tablespoon garam masala 1/2 cup plain yogurt 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"

------------------

* Exported from MasterCook * Canneloni Delight Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***FOR CANNELONI*** 2 cups plain flour 1 1/2 tablespoons oil 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. Making time: 45 minutes Makes: 8 servings

-----------------* Exported from MasterCook * Capsicum and Okra Vegetable Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 teaspoon lemon juice 1/2 teaspoon sugar salt to taste 1 tablespoon oil 1/4 teaspoon cumin & mustard seeds mixed 2 pinches asafoetida -- (2 to 3)

1/8 teaspoon

turmeric powder

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. Making time: 15 minutes Makes: 2 servings Shelflife: Best fresh

-----------------* Exported from MasterCook * Capsicum Karwar Style Recipe By

:

Serving Size : 1 Preparation Time :0:00 Categories : Spices And Pastes *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 capsicums cut in long strips 1/4 cup peanuts roasted and skinned 1 stalk curry leaves 4 pinches asafetida 1 tablespoon jaggery grated 2 tablespoons oil 1 teaspoon mustard seeds 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 1/2 teaspoon coriander 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

-----------------* Exported from MasterCook * Capsicum Rice Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 2 teaspoons coriander seeds 12 teaspoons cumin seeds 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.

-----------------* Exported from MasterCook * Capsicups Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 medium capsicums -- firm 1/2 cup corn kernels 1/4 cup peas 1/2 cup cheese grated 1/2 teaspoon garlic crushed

1 1 1

green chilli crushed slice dayold bread 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. Making time: 20 minutes Makes: 4 servings

-----------------* Exported from MasterCook * Caribbean Curry Saucen Influence Recipe By : The West Indies Cookbook - Connie and Arnold Krochmal Serving Size : 1 Preparation Time :0:00 Categories : Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 scallion -- chopped 1/4 cup vegetable oil 2 tablespoons flour 1 tablespoon curry powder 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.

-----------------* Exported from MasterCook * Carrot and Capsicum Raita (Yogurt With Carrot and Capsicum) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry *Indian Amount Measure

Ingredient -- Preparation Method

-------- ------------ -------------------------------2 cups yogurt -- whisked 1 carrot -- grated 1/3 capsicum -- very finely diced 3 tablespoons chopped coriander leaves 2 green chiles -- (deseeded), finely -- chopped 1 teaspoon roasted ground cumin seeds 1/2 teaspoon red chile powder 1 teaspoon chaat masala 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.

-----------------* Exported from MasterCook * Carrot And Dry Fruits Pickle. (Gajar, Sookha Meva Nu Achar) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eggplant *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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)

2 200 2 2

tablespoons crushed mustard seed -- (not completely -- powdered) gram dried figs -- (cut in two after -- removing stems) teaspoons turmeric 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

-----------------* Exported from MasterCook * Carrot And Peanut Raita Recipe By : Femina Magazine - Mridula Baljek Serving Size : 4 Preparation Time :0:10 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Carrot Cake With an Indian Flavor - Madhur Jaffrey Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Desserts East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 teaspoons vegetable oil 1 cup unbleached white flour

-- plus extra for -- dusting 1 teaspoon baking soda 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 2 tablespoons raisins 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

-----------------* Exported from MasterCook *

Carrot Halva Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sweets *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Carrot Halvah Recipe By : The Yogi Cookbook, by Yogi Vithaldas and Susan Roberts Serving Size : 1 Preparation Time :0:00 Categories : Sweets East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Carrot Halwa Recipe By : Serving Size : 4 Preparation Time :0:10 Categories : Desserts *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 cups grated carrot 1 1/2 cups half and half cream 2 tablespoons butter 1 cup sugar 10 cashew nuts 15 raisins 10 almonds 1/2 teaspoon cardamom powder 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.

-----------------* Exported from MasterCook * Carrot Halwa - Ramanathan Recipe By : Kumar Ramanathan Serving Size : 4 Preparation Time :0:00 Categories : Sweets East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup brown rice syrup 1 cup boiling water 3 cups grated carrots 1/2 teaspoon ground cardamom 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).

-----------------* Exported from MasterCook * Carrot Poduthuval - Dry Carrot Curry

Recipe By : Southern Delights by Parwathy Akhileswaran Serving Size : 6 Preparation Time :0:20 Categories : Dals Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/8 pounds carrots 1 teaspoon turmeric 1 teaspoon sugar salt -- to taste ***FOR SEASONING*** 1 teaspoon black mustard seeds 2 teaspoons black gram dal 2 red chiles 1 tablespoon coconut oil ***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.

-----------------* Exported from MasterCook * Carrot Pongal Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup rice 1/2 cup yellow gram dal 125 grams each carrots and peas 1/2 can coconut milk

1 1 2 1

medium tomato teaspoon turmeric powder green chiles small piec ginger few cilantro and mint leaves 1/2 teaspoon mustard seeds 1/3 teaspoon salt 4 tablespoons oil This is a medley of rice and pulses with carrot and peas. Preparation time: 15 minutes Cooking time: 15 minutes 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.

-----------------* Exported from MasterCook * Carrot Raita Recipe By : Madhur Jaffrey Serving Size : 6 Preparation Time :0:00 Categories : East Indian Appetizers

*Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons vegetable oil 1 teaspoon whole brown mustard seeds OR substitute yellow seeds 1 pinch asafetida 8 ounces carrots -- (peeled), coarsely -- grated 1/2 teaspoon salt 16 ounces plain yogurt freshly ground black pepper 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"

-----------------* Exported from MasterCook * Carrot Salad With Mustard Seeds Recipe By : Madhur Jaffrey - as amended by David Smith 1997 Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Salads - Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 large carrots -- peeled and grated

2 2

tablespoons vegetable oil teaspoons black mustard seeds 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

-----------------* Exported from MasterCook * Carrot Sip Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 carrots fresh and juicy 1 tablespoon fresh cream 1 tablespoon sugar 3 mint leaves -- (3 to 4)

1

teaspoon lemon juice 1/4 teaspoon pepper powder 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. Making time: 25 minutes Makes: 3 glasses approx. Shelflife: Best fresh

-----------------* Exported from MasterCook * Carrot Soup (indian) Recipe By : Serving Size : 5 Preparation Time :0:30 Categories : East Indian Appetizers

*Indian

Soups And Stews

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Carrot Thurum (Grated Carrot Curry) Recipe By : Serving Size : 2 Preparation Time :0:20 Categories : Curry Vegetables *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup carrot -- grated 1 pinch asafetida 2 green chiles -- finely chopped few coriander leaves 2 tablespoons oil 2 teaspoons lemon juice

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

-----------------* Exported from MasterCook * Carrot Urugai (Carrot Pickle) Recipe By : "Southern Delights" by Parwathy Akhileswaran Serving Size : 1 Preparation Time :0:00 Categories : Eggplant *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Carrot-sweet-potato Curry Recipe By : Ladies Home Journal Online http://www.lhj.com Serving Size : 4 Preparation Time :0:25 Categories : Vegetables East Indian Appetizers *Indian Amount Measure

Ingredient -- Preparation Method

-------- ------------ -------------------------------1 pound sweet potato -- (peeled), cut in 1 -- 1/2" pieces 1 pound carrots -- (peeled), cut in 1 -- 1/2" pieces water 1 tablespoon vegetable oil 1/2 cup finely chopped onion 1 tablespoon minced garlic 1 tablespoon minced jalapeno pepper 1 teaspoon grated fresh ginger root 2 teaspoons curry powder 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

-----------------* Exported from MasterCook * Carrots With Cashew Nuts Recipe By : Indian Cooking, Khalid Aziz Serving Size : 6 Preparation Time :0:35 Categories : Vegetables East Indian Appetizers *Indian Amount Measure

Ingredient -- Preparation Method

-------- ------------ -------------------------------1 pound carrots 1 large onion 4 ounces ghee -- (or cooking oil) 2 tablespoons fresh ginger 1 teaspoon garam masala 1 teaspoon chili powder 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.

-----------------* Exported from MasterCook * Cashew Barfi Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eggplant *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Cashew Nut Curry Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons oil 1 medium-size onion -- diced 1 red chili -- seeded and minced 1 teaspoon turmeric 1 teaspoon coriander 1/4 teaspoon ground cardamom 2 cloves garlic -- minced 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

-----------------* Exported from MasterCook * Cashew Nut Pakora Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------oil -- for deep-frying ***SET 1*** 2 cups cashew nuts -- chopped 3/4 cup besan -- (chickpea flour) 1/4 cup rice flour ***SET 2*** 1 tablespoon green chiles -- chopped 1 teaspoon garlic paste 1/2 cup coriander leaves 10 mint leaves 3 tablespoons butter salt -- to taste ***SET 3*** 4 cloves cinnamon stick -- (1 inch) 1 cardamom 1/2 teaspoon coriander seeds 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.

-----------------* Exported from MasterCook * Cashew Paste Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Spices And Pastes Cheese And Eggs *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Cashew Rice (Kaju Chaaval) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 2 1/4 cups long grain rice 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

-----------------* Exported from MasterCook * Cauliflower Ambat Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 teaspoons sunflower oil 1/2 teaspoon fenugreek seeds 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. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

-----------------* Exported from MasterCook * Cauliflower and Broccoli Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------500 gram brocolli chopped into florets 250 gram cauliflower chopped into florets 1 medium onion chopped

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. Making time: 25 minutes. Makes for: 4 Shelf life: Fresh piping hot

-----------------* Exported from MasterCook *

Cauliflower and Pea Shaak Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beans Dressings Vegetables Vegetarian East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------6 tablespoons cooking oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1 medium cauliflower -- divided into -- florets 1/2 teaspoon salt 1 teaspoon ground turmeric 1/2 pound frozen peas 1 1/2 teaspoons chile powder 2 tablespoons ground coriander 1/2 teaspoon garam masala 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.

-----------------* Exported from MasterCook * Cauliflower And Potatoes (Aloo Gobi) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry Vegetables *Indian

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 medium cauliflower 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.

-----------------* Exported from MasterCook * Cauliflower And Potatoes With Black Mustard Seeds Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetables *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/2 cups cubed new potatoes 1 small cauliflower 2 teaspoons black mustard seeds 12 fenugreek seeds -- up to 15 1 teaspoon freshly ground cumin seeds 1/2 teaspoon turmeric 1/2 teaspoon powdered hot red chile -- pepper salt 6 tablespoons peanut oil 2 tablespoons minced garlic 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.

-----------------* Exported from MasterCook * Cauliflower and Red Lentil Curry Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup red lentils -- rinsed 1 small onion -- chopped 2 teaspoons madras curry powder 1/2 teaspoon salt 1/4 teaspoon turmeric 4 plum tomatoes -- chopped 4 cups cauliflower florets 1 jalapeno pepper -- halved, - seeded, -- thinly sliced 1 tablespoon vegetable oil 1 tablespoon cumin seeds 3 cloves garlic -- minced 2 teaspoons minced fresh ginger 1/4 teaspoon cayenne pepper 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

-----------------* Exported from MasterCook * Cauliflower Koottu (Cauliflower In Spicy Coconut Gravy) Recipe By : Southern Delights by Parwathy Akhileswaran Serving Size : 6 Preparation Time :0:20 Categories : Eggplant *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3/4 kilogram cauliflower 100 gram green peas -- shelled 1/2 teaspoon turmeric 2 tablespoons coriander leaves -- cleaned salt -- to taste ***TO GRIND*** 1/4 coconut -- grated 1 teaspoon coriander seeds 2 red chiles 1 5 cm piece tamarind 1 teaspoon coconut oil ***FOR SEASONING*** 1 tablespoon black mustard seeds 1 teaspoon black gram dal 2 red chiles -- broken 1 tablespoon coconut oil 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.

-----------------* Exported from MasterCook * Cauliflower Manchurian Recipe By : Serving Size : 4 Preparation Time :0:45 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***SET 1*** 2 pounds cauliflower 2 egg whites 1 teaspoon ground black pepper 5 tablespoons cornflower 1 teaspoon garlic paste salt -- to taste oil -- to deep fry ***SET 2*** 1 teaspoon garlic paste 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.

------------------

* Exported from MasterCook * Cauliflower Masala Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eggplant *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 large red tomatoes 1 small fresh coconut 3 tablespoons ghee 1 cup peas 1 large cauliflower cut into large pieces 5 green chiles 1 teaspoon cumin seed salt to taste 1 tablespoon chopped cilantro 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

-----------------* Exported from MasterCook * Cauliflower Pacchadi Recipe By : Serving Size : 1 Preparation Time :0:25 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------500 gram cauliflower

2 1/2 1/2 1/2 1/2 6 7

tablespoons red chile powder teaspoon fenugreek seeds teaspoon mustard seeds cup oil cup lemon juice cloves garlic 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.

-----------------* Exported from MasterCook * Cauliflower Pakora Recipe By : Serving Size : 4 Preparation Time :0:30 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds cauliflower -- cut bite-sized pcs 1/4 cup yogurt -- (thick) 1 cup besan -- (chick pea flour) 1/4 teaspoon baking powder 1/2 teaspoon carom seed -- (ajwain in Hindi) 1/4 teaspoon red chile powder 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.

-----------------* Exported from MasterCook * Cauliflower Parathas Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 2 tablespoons lemon juice 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!

-----------------* Exported from MasterCook * Cauliflower Subji Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Vegetables East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 small cauliflower 1 cup chopped tomatoes 1 chopped green chilli 1 tablespoon chopped coriander salt -- to taste 1 teaspoon turmeric powder 1 teaspoon garam masala 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.

-----------------* Exported from MasterCook * Cauliflower With Onion and Tomato Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Side Dish Vegetables *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 medium cauliflower -- broken into florets 1 medium onion -- chopped 1 2" piece ginger -- grated 7 tablespoons water 5 tablespoons vegetable oil 6 garlic cloves -- chopped 1 teaspoon cumin 1 teaspoon coriander 2 small tomatoes -- peeled & chopped 1/2 teaspoon turmeric 1/8 teaspoon cayenne -- or to taste 1 fresh green chile -- chopped 1 tablespoon lemon juice 1 1/4 teaspoons salt 1/4 teaspoon garam masala 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.

-----------------* Exported from MasterCook * Cauliflower, Peas and Potatoes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Coconut Curry Dressings Potatoes East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups cauliflower -- cut into floret 3 small potatoes 1/3 cup oil 1/8 teaspoon asafetida 1 tablespoon black mustard seeds 8 curry leaves 1 cup peas -- defrosted if frozen 2 fresh green chiles -- chopped 1/4 teaspoon turmeric 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"

-----------------* Exported from MasterCook * Celery Seed Bread (dana Roti) (india) Recipe By : Indian Spice Kitchen; Monisha Bharadwaj Serving Size : 4 Preparation Time :0:15 Categories : Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

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* Exported from MasterCook * Cendol Recipe By : Serving Size : 4 Preparation Time :0:20 Categories : Desserts *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

* Exported from MasterCook * Cendol (Coconut Cream Dessert) Recipe By : Femina Magazine Serving Size : 4 Preparation Time :0:20 Categories : *Indian Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Ceylonese Curried Rice Salad Recipe By : Cole Publishing Group Recipe Collection Serving Size : 6 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1 1/2 1

small

oranges peeled and cut into rings papaya seeded and thinly sliced cantaloupe or other small melon seeded and cut into thin wedges 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.

* Exported from MasterCook * Ceylonese Lamb Curry Recipe By : Cole Publishing Group Recipe Collection Serving Size : 8 Preparation Time :0:00 Categories : Lamb *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 pounds breast of lamb cut each rack into 1" strips -- * see note 1 tablespoon olive oil 1 tablespoon vegetable oil 2 tablespoons Madras-style curry powder 1 teaspoon crushed dried hot chiles 1/2 teaspoon anise seeds 1 teaspoon ground cinnamon 3/4 teaspoon fresh dill weed or 1/2 teaspoon dried dill weed 8 cloves garlic -- finely minced 2 tablespoons grated fresh ginger

1 2

large cups 1/2 cup 1/4 cup

onion -- chopped light beef broth brown sugar 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. * Exported from MasterCook *

Ceylonese Sweet and Sour Chicken Curry Recipe By : Cole Publishing Group Recipe Collection Serving Size : 8 Preparation Time :0:00 Categories : Poultry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 small frying chickens -- cut into 1" pieces 2 tablespoons olive oil 2 tablespoons butter 2 tablespoons Madras-style curry powder 1 teaspoon cayenne 1 tablespoon grated fresh ginger 4 cloves garlic -- minced 1 teaspoon ground cinnamon 1/4 teaspoon fennel seeds 1/2 teaspoon ground cumin 1/2 teaspoon coarsely ground black pepper 1 large onion -- chopped 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.

* Exported from MasterCook * Chaamp Masala (Lamb Chops Masala) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Main Dish Lamb *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1 1/2 teaspoons salt 1 teaspoon ground roasted cumin seeds 2 teaspoon Punjabi garam masala 3 tablespoons lemon juice 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 readyprepared 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

-----------------* Exported from MasterCook * Chaat (fiery Fruit Salad) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 pounds mixed fruit in season * 4 tablespoons fresh lemon juice 2 tablespoons cayenne 1 teaspoon paprika 1 teaspoon salt

1 1 1

teaspoon teaspoon teaspoon

black pepper garam masala -- optional 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.

-----------------* Exported from MasterCook * Chaat Masala Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Chai Recipe By : Making Your Own Gourmet Tea Drinks by Mathew Tekulsky Serving Size : 2 Preparation Time :0:00 Categories : Beverages East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1530 seconds, then strain the tea into 2 cups.

-----------------* Exported from MasterCook * Chai Kurdi (kurdish Tea) Recipe By : "Sephardic Cooking" by Copeland Marks Serving Size : 4 Preparation Time :0:00 Categories : Beverages East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 tablespoon india tea leaves 1 stick cinnamon -- (4 inch) 2 cups boiling water 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.

-----------------* Exported from MasterCook * Chai Tea - 1 Recipe By : The Coffee & Tea Exchange in Chicago, IL Serving Size : 1 Preparation Time :0:00 Categories : Beverages East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***MASALA SPICE MIX*** 1 stick cinnamon -- (1 1/2") 3 cardamom pods -- (to 4) 2 black peppercorns -- (to 3)

2

cloves (to 3) 1/2 teaspoon ground ginger ***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.

-----------------* Exported from MasterCook * Chai Tea - 2 Recipe By : The Coffee & Tea Exchange in Chicago, IL Serving Size : 1 Preparation Time :0:00 Categories : Beverages East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Chakli Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

* Exported from MasterCook * Cham Cham Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------5 liters milk 2 cups vinegar 2 kilograms sugar nuts -- for garnish 200 milliliters cream food coloring -- (orange/pink) Popular Milk Dessert from West Bengal. Preparation time: 25 minutes Cooking time: 20 minutes 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.

------------------

* Exported from MasterCook * Cham-cham (pleasure Boats) Recipe By : The Healthy Cuisine of India by Bharti Kirchner Serving Size : 1 Preparation Time :0:00 Categories : Sweets East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***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.

-----------------* Exported from MasterCook * Chana Daal Recipe By : Anita Pal's Bengali Cookery Page Serving Size : 1 Preparation Time :0:00 Categories : Main Dish East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups chana daal 1/2 teaspoon turmeric 1 1/2 teaspoons geera -- (cumin) powder 1 1/2 teaspoons salt -- (or), to taste 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.

-----------------* Exported from MasterCook * Chana Dal (Small Yellow Lentils) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : *Indian

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 cups yellow split peas (picked over -- washed and drained) 5 cups water 1/2 teaspoon ground turmeric 2 slices fresh -- unpeeled ginger 3/4 teaspoon salt 1/4 teaspoon garam masala 3 tablespoons ghee 1/2 teaspoon whole cumin seed 2 cloves peeled garlic -- chopped 1/4 teaspoon red chile powder 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'.

-----------------* Exported from MasterCook * Chana Dal Pilaf Recipe By : Hawkins Futura Cookbook - 1987 Supplement Serving Size : 6 Preparation Time :0:00 Categories : Dals Dressings East Indian Appetizers Grains *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

1/2 cup

vegetable oil bay leaves peppercorns black cardamom pods -- * see note 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 2 6 6 6

*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.

-----------------* Exported from MasterCook * Chana Dhal (or Dal) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Dals Dressings

East Indian Chiles

Appetizers *Indian

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------8 ounces chana dhal 1 teaspoon turmeric 1/4 teaspoon salt -- (optional) 2 green chilies -- split 1 tablespoon corn oil 1 teaspoon mustard seed 1 medium onion -- finely sliced 1 clove garlic -- finely sliced 1/2 teaspoon cayenne pepper 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.

-----------------* Exported from MasterCook * Chana Masala Recipe By : Kabob-n-Curry Serving Size : 4 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 can chickpeas -- (6 oz)

3

cloves garlic -- peeled 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 1/4 teaspoon paprika 1/4 teaspoon turmeric 1/2 teaspoon ground coriander 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 2 teaspoons lemon juice 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.

-----------------* Exported from MasterCook * Chand Ka Tukda Recipe By : Serving Size : 1 Preparation Time :0:15 Categories : Sweets *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 bread slices oil for frying 300 milliliter sugar syrup

150 2 1 50

milliliter rabri tablespoons brandy sheet silver varakh 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

* Exported from MasterCook * Chandni Korma Recipe By : Serving Size : 4 Preparation Time :1:00 Categories : Meat *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------8 chicken breasts* unsalted butter to sear the chicken ***FOR THE MARINADE*** 60 grams yogurt cheese 2 tablespoons cream -- (30 ml) 20 grams ginger paste -- strained 10 grams garlic paste -- strained 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 20 10 150 10 2 30 1

gram onion paste -- boiled grams ginger paste -- strained grams garlic paste -- strained gram curd grams green chile paste tablespoons almond paste -- fried (30 g) grams mawa 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) ***FOR THE GARNISHING*** 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 aside for 30 minutes. 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 stirfry 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.

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* Exported from MasterCook * Chandni Vegetarian Cuisine's N. American Blackeyes (Lobhia) Recipe By : Chef-owner Kuldip Chand of Chandni Vegetarian Cuisine Serving Size : 6 Preparation Time :0:00 Categories : Dals *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups blackeyed peas 1 1/2 teaspoons salt to taste 1 1/2 teaspoons ground coriander 3/4 teaspoon ground cumin 1/2 teaspoon ground turmeric 2 tablespoons oil 1 small onion -- chopped 2 large clov garlic -- chopped 1 piece ginger root -- (3/4 inch), peeled -- and chopped 1/2 teaspoon cumin seeds -- (scant) 1 medium tomato -- chopped Move over Hoppin' John; blackeye peas is steppin' out Indian style. This dish is from Chefowner 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.

-----------------* Exported from MasterCook * Chandrahara Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 cups plain flour 3 tablespoons ghee 18 cloves -- (18 to 20) 1/2 teaspoon cardamom powder 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. Making time: 45 minutes Makes: 18-20 pieces Shelflife: Dry triangles - 15 days in airtight container, syrup - 1 day

-----------------* Exported from MasterCook * Channa Bhatura Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***FOR CHANNA*** 1 cup kabuli channa soaked overnight 1 large tomato 2 large onions 1 1/2 tablespoons chopped coriander 1 teaspoon ginger grated 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 1 teaspoon cumin seeds ***DRY MASALAS *** 1 teaspoon red chilli powder

1/2 teaspoon cinnamon - clove powder -- turmeric powder 1/4 teaspoon garam masala -- pepper powder salt to taste ***FOR BHATURA*** 2 cups plain flour -- (maida) 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

-----------------* Exported from MasterCook * Channa Daal Khichiri (Lentils And Rice With Onions) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eggplant *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup rice 1/3 cup lentils

1/2 cup sliced onion teaspoon cumin seeds 1/2 inch cinnamon stick 2 cloves 1 brown cardamom pod -- split or bruised 10 peppercorns -- up to 12 1

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.

-----------------* Exported from MasterCook * Channa Dahl Recipe By : Epcot International Food and Wine Festival Serving Size : 4 Preparation Time :0:00 Categories : Dals *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/2 tablespoon garam masala 1/2 tablespoon turmeric 1/4 tablespoon caraway seed 3/4 pint water salt and pepper -- to taste 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.

-----------------* Exported from MasterCook * Channa Dal Gosht Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Dals Curry Cheese And Eggs *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 kilogram mutton or chicken salt to taste 1/4 teaspoon haldi 1/2 teaspoon chili powder 1 medium onion chopped 1 cup dal channa presoaked 1/4 teaspoon ginger paste 1/4 teaspoon garam masala 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)

-----------------* Exported from MasterCook * Channa Dhal Vada (Chattambade) Recipe By : Mangalorean Cuisine by Saranya S. Hegde Serving Size : 4 Preparation Time :0:00 Categories : South Indian Dals *Indian Amount Measure

Ingredient -- Preparation Method

-------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Channa Jor Garam Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup dry brown chick peas 2 pinches soda bicarb oil to deep fry salt to taste 1/4 teaspoon garam masala ***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) Makes: 3 cups approx. Shelflife: 2 weeks (without seasoning)

-----------------* Exported from MasterCook * Channa Ki Dhal (indian) Savoury Split Peas Recipe By : The Complete Asian Cookbook by Charmaine Solomon Serving Size : 6 Preparation Time :0:00 Categories : Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound yellow split peas 1 tablespoon baking soda oil for deep frying

1

teaspoon garam masala 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.

-----------------* Exported from MasterCook * Channa Moong Dal Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup green moong dal 1 tablespoon yellow channa dal 1 tablespoon ghee or oil 1/2 teaspoon garam masala 1 teaspoon red chilli powder 1/4 teaspoon haldi -- (turmeric) powder 1/2 teaspoon dhania -- (coriander seeds) -- powder salt to taste 1/2 lemon 1 tablespoon coriander chopped 1/2 inch ginger grated

1/2 teaspoon cumin and mustard seeds cups water

2

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. Garnish with chopped coriander. Serve hot with hot steamed rice. Making time: 1/2 hour Makes: 4 servings Shelf life: Best hot and fresh

-----------------* Exported from MasterCook * Chapati (Phulka) Recipe By : Serving Size : 1

Preparation Time :0:00

Categories

: Breads

*Indian

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 aside for 30 minutes. 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.

-----------------* Exported from MasterCook * Chapati (unleavened Bread) Recipe By : Star Publications (Malaysia) Serving Size : 1 Preparation Time :0:00 Categories : Breads East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Chapati - Kamal's Recipe By : Kamal's Kitchen Serving Size : 1 Preparation Time :0:00 Categories : Breads East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups wholemeal flour -- (to 3) 1 cup water 1 teaspoon salt 1/2 teaspoon cumin seeds ***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

-----------------* Exported from MasterCook * Chapati - Star Recipe By : Star Publications (Malaysia) Serving Size : 1 Preparation Time :0:00 Categories : Breads East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Chapati Phulka Recipe By : http://fb1.math.nat.tuServing Size : 1 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 aside for 30 minutes. 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.

------------------

* Exported from MasterCook * Chapatis - 1 Recipe By : The Bombay Palace Cookbook by Stendhal Serving Size : 10 Preparation Time :0:00 Categories : Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Chapatis - 2 Recipe By : How To Make Good Curries by Helen Lawson Serving Size : 6 Preparation Time :0:00 Categories : Curry *Indian

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups whole wheat flour 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

-----------------* Exported from MasterCook * Chapli Kabob Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Kabobs Beef Cheese And Eggs *Indian On-The-Grill Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 kilogram finely minced beef 1 medium sized onion chopped salt to taste 1 teaspoon ginger paste 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.

-----------------* Exported from MasterCook * Chappal Kebab - Hamburger Kebabs Recipe By : Madhur Jaffrey's Quick and Easy Indian Cooking Serving Size : 4 Preparation Time :0:00 Categories : Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/4 cup vegetable oil 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.

-----------------* Exported from MasterCook * Chappati - 1 Recipe By : Taste of India Serving Size : 10 Preparation Time :0:00 Categories : Curry Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

* Exported from MasterCook * Chappati - 2 Recipe By : Moosewood Cookbook by Mollie Katzen Serving Size : 1 Preparation Time :0:00 Categories : Breads East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup white flour 1/2 cup whole wheat 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.

------------------

* Exported from MasterCook * Chappati Kawa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Chappati With Spicy Potato Filling Recipe By : Imran C. Serving Size : 16 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Char Flavoured Potatoes And Green Beans Recipe By : Yamuna Devi, "The Art of Indian Vegetarian Cooking" Serving Size : 7 Preparation Time :0:00 Categories : Eggplant *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/2 teaspoon turmeric 1/8 teaspoon asafetida 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.

-----------------* Exported from MasterCook * Chat Masala Recipe By : The Art of Indian Vegetarian Cooking by Yamuna Devi Serving Size : 1 Preparation Time :0:00 Categories : *Indian

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons cumin seeds 1 1/2 teaspoons fennel seeds 1 tablespoon garam masala 1 tablespoon mango powder 1 tablespoon black salt 1 tablespoon cayenne pepper 1 pinch asafetida powder 1/4 teaspoon ground ginger 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

-----------------* Exported from MasterCook * Chat Masala (Indian Spice) Recipe By : Jill Norman, "The Complete Book of Spices" Serving Size : 1 Preparation Time :0:00 Categories : Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 teaspoon cumin seeds 1 teaspoon black peppercorns 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 1/2 teaspoon cayenne

1/2 teaspoon

ground ginger

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. Source: Jill Norman "The Complete Book of Spices", Viking Studio Books, 1991 - ISBN 0670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground.

-----------------* Exported from MasterCook * Chatpati Chaat Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup boiled drained corn kernels 1 medium potato -- boiled, peeled, -- diced 1 medium onion chopped 1/2 cup papdi or puris -- (refer) or -- cornflakes 2 green chillies minced fined 1 teaspoon ginger grated 5 mint leaves finely chopped -- (5 to 7) 1 teaspoon coriander leaves finely chopped 2 teaspoons lemon juice 1/2 teaspoon chaat masala 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. Making time: 25 minutes Makes: 4 servings bowl Shelflife: Best fresh

-----------------* Exported from MasterCook * Chavana Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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. Converted by MC_Buster.

-----------------* Exported from MasterCook * Cheat's Tikka Masala Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

------------------

* Exported from MasterCook * Cheeky Chicken Tikka Masala Recipe By : Ainsley Harriott Serving Size : 4 Preparation Time :0:00 Categories : Chicken Beef *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 skinless -- boneless chicken -- breasts, cubed 1 inch root ginger -- finely chopped 2 garlic cloves -- finely chopped 1 teaspoon chili powder salt and freshly ground black pepper 2 tablespoons chopped fresh coriander 1 lime -- juice of 2 tablespoons vegetable oil 1 onion -- finely chopped 1 red chilli -- seeded and finely -- chopped 1 teaspoon ground turmeric 10 ounces double cream (whipping cream) 1/2 lemon -- juice of 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.

-----------------* Exported from MasterCook * Cheela Tomato Recipe By : Namrata Subrahmanya Serving Size : 1 Preparation Time :0:00 Categories : Eggplant *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------500 gram tomatoes -- peeled and pureed 500 gram besan or gram flour 4 green chiles -- minced 1 small bunc coriander leaves -- minced 1 teaspoon turmeric powder 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.

-----------------* Exported from MasterCook * Cheera Thoran Recipe By : Serving Size : 4 Preparation Time :0:30 Categories : Curry Vegetables *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------800 gram red spinach or spinach -- cleaned and washed

200 90 2 1 1 1 12 1 6

gram

potatoes -- peeled and cut into -- 1.5 cm. cubes salt to taste grams grated coconut ***FOR THE TEMPERING*** tablespoons coconut oil teaspoon mustard seeds teaspoon urad dal -- washed and dried onion -- sliced curry leaves inch ginger -- julienne 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.

-----------------* Exported from MasterCook * Cheera Thoran (Spinach-Potato Fry) Recipe By : Femina Magazine - J Indersingh Kalra Serving Size : 4 Preparation Time :0:30 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------800 gram red spinach or spinach -- cleaned and washed 200 gram potatoes - peeled, cubed salt -- to taste 90 grams grated coconut ***FOR THE TEMPERING*** 2 tablespoons coconut oil 1 teaspoon mustard seeds ) 1 teaspoon urad dal, washed, dried 1 onion, sliced

12 1 6

piece

curry leaves ginger, julienne 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.

-----------------* Exported from MasterCook * Chemeen Kurumellagu Rasam (Pepper Rasam With Prawns) Recipe By : Serving Size : 4 Preparation Time :0:45 Categories : Rasam *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/2 teaspoon coriander seeds 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric powder ***FOR THE TEMPERING*** 2 teaspoons coconut oil 1/2 teaspoon mustard seeds 6 cloves garlic, minced 8 curry leaves ***FOR THE GARNISHING*** 16 shrimp -- cleaned, shelled -- and deveined 4 green cardamom -- powdered 1 tablespoon ghee -- (clarified butter)

4

grams

coriander leaves -- chopped fine

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.

-----------------* Exported from MasterCook * Chemeen Nei Choru (Prawn Pulao) Recipe By : Serving Size : 4 Preparation Time :0:35 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------300 gram Basmati rice -- washed and soaked -- for 45 minutes salt to taste 1 tablespoon lemon juice 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 1 teaspoon coriander powder 1/2 teaspoon chile powder 1/4 teaspoon turmeric powder 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.

-----------------* Exported from MasterCook * Chettinad Pepper Chicken (Koli Milagu Masala) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***SPICE PASTE*** 8 dried red chiles; broken - into halves -- up to 10 3 tablespoons coriander seeds

1 1/2 teaspoons fennel seeds 1 1/2 teaspoons black peppercorns 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 1/2 teaspoon ground turmeric 1 1/2 teaspoons salt; up to 2 5 tablespoons cooking oil 3 bay leaves 5 cardamom pods 1 inch cinnamon stick -- broken 1 teaspoon fennel seeds 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"

------------------

* Exported from MasterCook * Chevda Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

-----------------* Exported from MasterCook * Chhole Alu

Recipe By : "Cooking the Punjabi Way" by Aroona Reejhsinghani Serving Size : 1 Preparation Time :0:00 Categories : Dals Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------250 grams kabuli channa 20 grams powdered jaggery 1 lemon-sized ball of tamarind 6 green chiles -- slit 1 tablespoon garam masala 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.

-----------------* Exported from MasterCook * Chhote Kofte - Cocktail Koftas Recipe By : Madhur Jaffrey's Indian Cooking Serving Size : 30 Preparation Time :0:00 Categories : Dressings East Indian Appetizers *Indian Amount Measure

Ingredient -- Preparation Method

-------- ------------ -------------------------------for the meatballs 1 pound minced lamb 1/2 teaspoon salt 1 teaspoon ground cumin 1 teaspoon ground coriander 1/4 teaspoon garam masala 1/8 teaspoon cayenne pepper 2 tablespoons fresh coriander leaves 3 tablespoons plain yogurt for the sauce 5 cloves garlic 1 1" piece fresh ginger root 10 ounces water -- plus 4 tablespoons 1 teaspoon ground cumin 1 teaspoon ground coriander

-----------------* Exported from MasterCook * Chick Pea And Wheat Sprout Salad Recipe By : Serving Size : 1 Preparation Time :0:10 Categories : Vegetables *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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)

* Exported from MasterCook * Chick-pea Curry (chenna Dal) Recipe By : Indian Cooking, Khalid Aziz Serving Size : 6 Preparation Time :2:25 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 pound chick peas 1 stick cinnamon -- (2 inch) 1 teaspoon salt 2 ounces ghee -- (or cooking oil) 1 medium onion 2 cloves garlic 1 green pepper 4 dry red chilies 2 teaspoons ground turmeric 1 teaspoon fenugreek seed 2 teaspoons ground cumin 3 teaspoons ground coriander 2 tablespoons tomato puree 4 cloves 4 cardamom 2 teaspoons garam masala 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.

-----------------* Exported from MasterCook * Chicken Anarkali Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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*** 50 grams onions -- chopped 3 green chiles

1 tablespoon ginger-garlic paste 25 grams khus khus seeds 20 grams coconut -- grated 20 grams cashew nuts 1/2 cup yogurt 50 grams butter 1/2 teaspoon chile powder 1/4 teaspoon garam masala 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.

-----------------* Exported from MasterCook * Chicken Cafreal Recipe By : Serving Size : 4 Preparation Time :0:30 Categories : Chicken Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 kilogram chicken -- cut into pieces salt to taste 2 lemons -- juice of 1 bunch coriander leaves 6 cm ginger 10 cloves garlic, minced 2 teaspoons garam masala 6 green chiles 2 onions 2 star anise oil ***FOR THE GARNISH*** 2 onions -- sliced into rings 2 tomatoes -- sliced (200 g)

2 2

potatoes -- sliced and fried 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

* Exported from MasterCook * Chicken Chatpat Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------50 grams boneless chicken 5 grams garam masala 25 grams ginger-garlic paste 50 grams oil 10 grams onions -- chopped 1 teaspoon chile powder 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.

------------------

* Exported from MasterCook * Chicken Chettinaad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 10 grams garam masala 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.

-----------------* Exported from MasterCook * Chicken Chutney Kabob Recipe By : Serving Size : 4 Preparation Time :0:35 Categories : Kabobs *Indian On-The-Grill Chicken Amount Measure

Ingredient -- Preparation Method

-------- ------------ -------------------------------8 chicken breasts -- slit 1 tablespoon ginger-garlic paste 4 green chiles -- chopped fine 160 milliliter hung yogurt salt to taste 1/2 teaspoon cumin powder 1 teaspoon garam masala powder 120 gram mint leaves 120 gram coriander leaves 6 green chiles 1 inch ginger 8 flakes garlic 3 lemons -- juice of 3 onions -- chopped 40 grams cheese -- grated 20 grams pomegranate seeds 1 teaspoon black cumin 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.

-----------------* Exported from MasterCook * Chicken Curry (Murga) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/2 pounds skinless chicken 1 teaspoon garam masala 3 teaspoons salt

1

cup finely chopped tomato 1/4 cup vegetable oil 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.

-----------------* Exported from MasterCook * Chicken Curry (murgh Kari) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Curry Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds skinned chicken breasts 3 tablespoons salt 1/2 cup oil 1 1/2 cups finely chopped onions 1 tablespoon minced garlic 1 1/2 tablespoons finely chopped ginger 1 tablespoon cumin 1 tablespoon turmeric 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 tablespoon garam masala tablespoon fresh lemon juice

1 1

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 mediumhigh 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.

-----------------* Exported from MasterCook * Chicken Curry - 1 Recipe By : James McNair for Sutter Home Serving Size : 8 Preparation Time :0:00 Categories : Chicken Chutney Coconut Curry Dressings Dutch Oven East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------****curry powder**** 1 1/2 teaspoons coriander seed 1 1/2 teaspoons cardamom seeds 1 teaspoon cumin seed 1 1/2 teaspoons whole black peppercorns 1 teaspoon whole cloves 1 tablespoon ground turmeric 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 freshly ground black pepper 2 tablespoons vegetable oil 3 tablespoons unsalted butter 3/4 cup chopped shallots 1 1/2 cups coconut milk -- canned 1 1/2 cups chicken stock 3 tablespoons all-purpose flour ****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 * Exported from MasterCook * Chicken Curry - 2 Recipe By : T/L Foods of the World Series Serving Size : 4 Preparation Time :0:30 Categories : Dressings East Indian Appetizers *Indian Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon ground coriander 1/2 teaspoon cayenne 1/8 teaspoon ground fennel 1/4 cup water 1/2 cup tomatoes -- finely chopped 2 tablespoons coriander leaves -- chopped 1/4 cup plain low-fat yogurt 1/2 teaspoon garam masala 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.

-----------------* Exported from MasterCook * Chicken Curry North Indian Style Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Curry *Indian North Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound chicken pieces 8 ounces plain yogurt 2 medium onions very finely chopped 4 tablespoons vegetable oil 2 cloves 1/2 teaspoon mustard powder 2 pods cardamom 1/2 teaspoon cumin powder 1 teaspoon garam masala 1 teaspoon chili powder 1 1 inch piece ginger 4 cloves garlic 1/3 teaspoon coriander seeds 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.

-----------------* Exported from MasterCook * Chicken Curry with Tomatoes Recipe By : Bill Wight Serving Size : 3 Preparation Time :0:00 Categories : Chicken Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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) 1/3 cup plain low-fat yogurt 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. ------------------

* Exported from MasterCook * Chicken Dhansak Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Curry East Indian Appetizers *Indian Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 teaspoon coriander seeds 1 teaspoon cumin seeds 4 green cardamom pods 1 2 inch long cassia bark or cinnamon sick -- broken up 4 long dried red chillies 1/2 teaspoon black peppercorns 2 bayleaves 1/2 teaspoon fenugreek seeds 1/2 teaspoon black mustard seeds 1 tablespoon ginger paste 1 tablespoon garlic paste 1 kilogram skinned chicken thighs 50 grams ghee or unsalted butter 1 teaspoon salt or to taste 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 large onion -- finely chopped 1 teaspoon ground turmeric 1 teaspoon garam masala 600 milliliter warm water 1 teaspoon salt or to taste 1 teaspoon tamarind concentrate or 1 1/2tbsp lemon -- juice 2 tablespoons chopped coriander leaves 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. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

-----------------* Exported from MasterCook * Chicken Dhansak (Chicken With Lentils) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

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 teaspoon coriander seeds 1/2 teaspoon fenugreek powder 2 teaspoons ground cumin 1/2 teaspoon mustard seeds 2 teaspoons black pepper 2 teaspoons ground turmeric 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

-----------------* Exported from MasterCook * Chicken Do-piaza Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 large chicken breasts -- skinned 4 large onions -- coarsely chopped 1 inch fresh ginger root -- peeled and chopped 4 cloves garlic -- peeled and chopped 4 tablespoons vegetable oil 1 teaspoon ground turmeric 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon chili powder 7 ounces canned tomatoes 6 ounces warm water 2 cinnamon sticks -- broken up 4 cardamom pods -- split 4 whole cloves 2 bay leaves 1 1/4 teaspoons salt 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.

-----------------* Exported from MasterCook * Chicken Dopiaza Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry East Indian Appetizers *Indian Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 pounds boned chicken thighs -- 2 inch cubes 1 tablespoon lemon juice 1 teaspoon salt or to taste 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 1 tablespoon ginger paste 1 tablespoon garlic paste 1 tablespoon ground coriander 2 teaspoons ground cumin 1 teaspoon ground turmeric 8 ounces fresh tomatoes -- skinned and chopped -- or canned chopped tomatoes -- with the juice 1 tablespoon tomato puree 2 2 inch piece cassia bark or cinnamon -- halved sticks 2 black cardamom pods -- split the top of -- each pod

4 8 1 4 3

whole cloves ounces warm water tablespoon fresh mint leaves -- chopped whole fresh green chillies -- up to 5 tablespoons coriander leaves -- chopped

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. Stirfry 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.

-----------------* Exported from MasterCook * Chicken Dopiaza (Chicken In A Fried Onion Sauce) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Poultry *Indian Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/2 pounds chicken joints

4 1

medium onions -- peeled 1 1/2 inch c ginger -peeled, chopped 6 cloves garlic -- peeled 7 tablespoons vegetable oil 1 tablespoon ground coriander seeds 1 tablespoon ground cumin seeds 1/2 teaspoon ground turmeric 1/2 teaspoon cayenne pepper 4 tablespoons plain yogurt 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

-----------------* Exported from MasterCook * Chicken In Tomato Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Cheese And Eggs *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1 teaspoon garlic paste 1/2 teaspoon ginger paste 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

-----------------* Exported from MasterCook * Chicken Jaal Freezy Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------50 grams chicken 3 onions -- chopped

10 3 2 1 1 20 75

grams garam masala cups yogurt teaspoons ginger-garlic paste teaspoon chile powder small bunch cilantro grams cumin seeds 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.

-----------------* Exported from MasterCook * Chicken Jaipuri Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------50 grams chicken 5 grams ginger-garlic paste 50 milliliters milk cream 10 grams onions -- chopped 1/2 teaspoon turmeric 1/2 teaspoon cumin seeds 1/2 teaspoon sounf -- (fennel seeds) 1 small bunch cilantro 1/2 teaspoon garam masala 1 teaspoon chile powder 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.

-----------------* Exported from MasterCook * Chicken Jalfrezi Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chicken Curry East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 pounds chicken breast -- boned and skinned -- (675g) 4 tablespoons ghee or vegetable oil 2 teaspoons cumin seeds 4 garlic cloves -- minced 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 1/2 teaspoon turmeric 2 teaspoons curry powder

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.

-----------------* Exported from MasterCook * Chicken Kabob Recipe By : Serving Size : 1 Preparation Time :0:55 Categories : Kabobs *Indian On-The-Grill Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 pepper powder 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

* Exported from MasterCook * Chicken Korma - 1 Recipe By : Serving Size : 4 Preparation Time :0:35 Categories : Meat *Indian Chicken Curry Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 tablespoon chile powder 1 tablespoon ginger-garlic paste 1 1/2 teaspoons garam masala powder 10 grams cashew nuts -- powdered 7 almonds -- powdered 1 teaspoon coriander-cumin powder 5 grams desiccated coconut 1/2 teaspoon turmeric powder a few strands saffron 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

* Exported from MasterCook * Chicken Korma - 2 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : *Indian Chicken Curry Meat Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 kilograms chicken pieces 500 grams sour yogurt 100 grams dried coconut 1 kilogram onion 2 teaspoons garam masala powder 1/2 teaspoon pepper powder 100 grams ginger-garlic paste 50 grams green chilies 1 teaspoon turmeric powder 2 teaspoons coriander powder 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.

-----------------* Exported from MasterCook * Chicken Korma - 3 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : *Indian Chicken Curry Meat Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***PART A*** 4 medium onions peeled and chopped 2 pounds boned chicken -- cut into 1 inch -- pieces 1 teaspoon garlic paste 1 teaspoon ginger paste 4 bay leaves 4 green cardamom seeds 2 pieces cinnamon stick about 2 inches long salt to taste 1 pinch turmeric powder 1/2 pound butter or ghee

3 1

tablespoons cooking oil 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!

-----------------* Exported from MasterCook * Chicken Korma - 4 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Indian Chicken Curry Meat Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 125 milliliters water 125 milliliters milk 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.

-----------------* Exported from MasterCook * Chicken Korma - 5 Recipe By : "Step by Step Indian Cookbook", Mridula Baljekar, 1993 Serving Size : 4 Preparation Time :0:00 Categories : *Indian Chicken Curry Meat Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/2 pounds chicken joints -- skin removed 1 inch gingerroot -- finely grated 5 ounces natural yogurt 1 small onion -- coarsely chopped 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 tablespoon ground coriander 1/2 teaspoon powdered black pepper 1 teaspoon garam masala 1 teaspoon ground turmeric 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 1/2 lemon -- juice of

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.

-----------------* Exported from MasterCook * Chicken Korma - 6 Recipe By : Sainsburys Supermarket Serving Size : 4 Preparation Time :0:00 Categories : *Indian Chicken

Curry Poultry

Meat

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 2 teaspoons coriander seeds 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 teaspoon salt or to taste 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.

-----------------* Exported from MasterCook * Chicken Korma - 7 Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : *Indian Chicken Curry Meat Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 3 lb chickens 2 cups yogurt 2 cloves garlic -- minced 2 medium onions -- chopped 1 teaspoon ground paprika 2 teaspoons gingerroot -- finely chopped 1/8 teaspoon pepper 2 tablespoons chicken stock 2 teaspoons ground coriander 1/2 teaspoon ground chile 1 teaspoon ground cumin 1/8 teaspoon peeled cardamom pods 1 teaspoon poppy seeds 1 teaspoon ground turmeric 1 bay leaf 2 tablespoons cilantro -- chopped 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.

-----------------* Exported from MasterCook * Chicken Korma - Komala Curry House Recipe By : Komala Curry House, Honolulu Serving Size : 6 Preparation Time :0:00 Categories : *Indian Chicken Curry Meat Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds chicken -- cut to bite size 3 teaspoons oil 2 onions -- sliced 3 cloves 1 cinnamon stick 1 teaspoon fennel seed 1/2 teaspoon turmeric powder 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.

-----------------* Exported from MasterCook * Chicken Korma - Nausheen Nawaz Recipe By : Nausheen Nawaz Pakisan Serving Size : 6 Preparation Time :0:00 Categories : *Indian Chicken Curry Meat Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3/4 cup ghee or oil 2 medium onions -- thinly sliced 1 cup plain yogurt 2 bay leaves 8 cloves 1 teaspoon black pepper 6 green cardamoms 1/2 teaspoon black cumin 1 tablespoon garlic paste 1 tablespoon fresh ginger paste 3 teaspoon ground coriander 1 teaspoon garam masala 1 teaspoon chile powder 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.

-----------------* Exported from MasterCook * Chicken Korma In A Coconut And Saffron Sauce Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : *Indian Chicken Curry Meat Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 small chicken breast -- cut small pieces 2 pinches saffron 2 tablespoons coconut milk 2 tablespoons heavy cream 1 teaspoon ginger, fresh -- crushed 4 garlic cloves -- crushed chicken stock fresh coriander salt ground turmeric ground black pepper ground red chilies 1/2 teaspoon garam masala 3 teaspoons vegetable oil 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.

-----------------* Exported from MasterCook * Chicken Korma With Coriander Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : *Indian Chicken Curry Meat Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 turmeric powder 1/2 teaspoon ginger powder salt 2 cups chicken stock 1/4 teaspoon ground black pepper 2 tablespoons coriander leaves -- chopped 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.

-----------------* Exported from MasterCook * Chicken Kurma (Sista) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Poultry *Indian Chicken Curry Meat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 cloves 3 cardamom pods 1 cinnamon stick 1 tablespoon coriander seeds 1 teaspoon cumin seeds 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 poppy seeds 2 tablespoons cashews 10 blanched almonds

2 2 3 4 2

tablespoons unsweetened -- shredded tablespoons ghee large onions -- finely chopped fresh green chiles -- minced tablespoons chopped cilantro

* 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.

-----------------* Exported from MasterCook * Chicken Liver Masala Recipe By : Serving Size : 4 Preparation Time :0:55 Categories : Meat *Indian Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------450 gram chicken liver 4 tablespoons oil 1 onion -- chopped fine 5 cm cinnamon -- broken into pieces 225 gram potatoes -- peeled and diced 1 1/4 teaspoons salt or to taste 90 milliliters warm water 4 cloves garlic, crushed 1 small tin tomatoes

100 gram frozen green peas 3 green chiles 1/2 teaspoon garam masala powder ***MIX TO A PASTE*** 2 teaspoons coriander powder 1 teaspoon cumin powder 1 teaspoon turmeric powder 1/2 teaspoon chile powder 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

* Exported from MasterCook * Chicken Makhani - Butter Chicken Recipe By : unknown Serving Size : 4 Preparation Time :0:00 Categories : Dressings East Indian Appetizers *Indian

Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 teaspoon saffron -- crushed 1/4 pint cream salt -- to taste 2 teaspoons almonds -- ground 1/4 teaspoon cornstarch 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.

-----------------* Exported from MasterCook * Chicken Malai Kabob Recipe By : Serving Size : 1

Preparation Time :0:00

Categories : Chicken Cheese And Eggs On-The-Grill

Kabobs *Indian

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 teaspoons fresh ginger -- peeled 1 1/2 teaspoons garlic 1 teaspoon garam masala 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.

-----------------* Exported from MasterCook * Chicken Moglai Balti Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Poultry Balti *Indian Chicken

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 8 garlic cloves -- crushed 6 green cardamoms -- broken open 2 1/2 inch cinnamon sticks 4 eggs -- lightly beaten 4 tablespoons sugar 6 tablespoons ground almonds 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.

-----------------* Exported from MasterCook * Chicken Pakoras Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry East Indian Appetizers *Indian Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

6

ounces chickpea flour 1/2 teaspoon bicarbonate of soda 1 teaspoon cumin powder 1 teaspoon garam masala 1 teaspoon coriander 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. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

-----------------* Exported from MasterCook * Chicken Saagwalla Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eggplant *Indian Chicken

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 onion -- chopped 2 teaspoons ginger chopped 3 cloves garlic -- minced 1 large chicken breast half cut up 1 tablespoon ground roasted cumin 1 teaspoon ground red chile 1 teaspoon ground cloves 1 teaspoon ground black pepper 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

-----------------* Exported from MasterCook * Chicken Shireen Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers

*Indian

Chicken

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 medium boiled and flaked chicken 1/4 cup ghee 2 cups chicken stock 1 small pineapple tin 2 tablespoons soya sauce A pinch of blackpepper 2 tablespoons cornflour 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. Converted by MC_Buster.

-----------------* Exported from MasterCook * Chicken Tandoori, The Best Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Cheese And Eggs Tandoori Spinach *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup plain yogurt 3 cloves garlic -- minced 1 tablespoon minced ginger root 1 tablespoon paprika

1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon salt 1 teaspoon honey 1/2 teaspoon ground cardamom 1/2 teaspoon black pepper 1 1/2 tablespoons lemon juice 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.

-----------------* Exported from MasterCook * Chicken Tikka - 1 Recipe By : Jasmine's Kitchen - Karachi Serving Size : 1 Preparation Time :0:00 Categories : Chicken Pakistani Tikka *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds chicken legs -- thighs or breasts 1 teaspoon salt 1 teaspoon red chile powder 1 teaspoon coriander seeds -- roasted, ground 2 teaspoons garlic -- minced 2 teaspoons ginger -- fresh, grated 2 tablespoons lemon juice or white wine vinegar 1/2 teaspoon black pepper -- ground vegetable oil 4 tablespoons yogurt 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. * Exported from MasterCook * Chicken Tikka - 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Cheese And Eggs Tikka *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 kilogram chicken 1 teaspoon ginger paste 1 teaspoon garlic paste 1 bunch fresh dhuniya leaves 3 green chiles 1 medium onion 1 teaspoon garam masala 4 whole red chili salt to taste 3 tablespoons yogurt or 3 tablespoons lemon juice 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.

-----------------* Exported from MasterCook * Chicken Tikka - 3 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Beef Tikka *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 pounds boned and skinned chicken breasts 2/3 cup plain lowfat yogurt fresh ginger root -- grated; to taste 2 cloves garlic -- crushed 1 teaspoon chili powder 1 teaspoon ground coriander seeds 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.

-----------------* Exported from MasterCook * Chicken Tikka - 5 Recipe By : Serving Size : 4

Preparation Time :0:00

Categories : Chicken East Indian Tikka

Dressings Appetizers *Indian

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 pounds chicken breast -- boned and - skinned salt -- to taste 1 teaspoon chile powder 1 teaspoon coriander seeds -- ground 2 tablespoons lime juice 2 garlic cloves -- crushed 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. 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.

-----------------* Exported from MasterCook * Chicken Tikka - 6 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Tikka

*Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 pounds boned and skinned chicken breasts 2/3 cup plain lowfat yogurt fresh ginger root -- grated; to taste 2 cloves garlic -- crushed 1 teaspoon chili powder 1 teaspoon ground coriander seeds 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.

-----------------* Exported from MasterCook * Chicken Tikka Kebab Recipe By : Indian Village Restaurant, Nashua, NH Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Chicken Curry Dressings East Indian Tikka *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup yogurt 1 tablespoon curry powder 1 pinch nutmeg powder 1/4 teaspoon white pepper 1/4 teaspoon cayenne pepper

1/2 teaspoon whole cumin seeds 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 1

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.

-----------------* Exported from MasterCook * Chicken Tikka Masala - 01 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Beef Curry Tikka Masala *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***FOR THE TIKKA*** 1 kilogram chicken fillets -- cut into cubes

1 1 3 1 3 1 1 1 1

tablespoon garlic paste tablespoon ginger paste tablespoons yogurt -- up to 4 teaspoon kasuri methi* tablespoons lime juice teaspoon garam masala teaspoon chili powder tablespoon coriander powder teaspoon cumin powder 1/2 teaspoon orange food color 1 tablespoon oil salt to taste ***FOR THE MASALA*** 4 big onions 3 green chilies 10 ounces tomato puree 1 teaspoon garlic paste 1 teaspoon ginger paste salt to taste 1/8 teaspoon sugar 2 teaspoons chili powder 1 teaspoon coriander powder 1 teaspoon cumin powder 1 teaspoon garam masala 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.

-----------------* Exported from MasterCook * Chicken Tikka Masala - 02 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Beef Curry Tikka Masala *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***PART A*** 2 pounds chicken breast -- boneless skinless 1/4 cup yogurt 3 teaspoons minced ginger 3 teaspoons crushed garlic 1/4 teaspoon white pepper 1/4 teaspoon cumin powder 1/4 teaspoon mace 1/4 teaspoon nutmeg 1/4 teaspoon green cardamom powder 1/4 teaspoon chili powder 1/4 teaspoon turmeric 3 tablespoons lemon juice 4 tablespoons vegetable oil melted margarine -- (for basting) ***PART B*** 5 ounces tomato paste 10 ounces tomato puree 2 pounds tomatoes -- chopped 2 teaspoons ginger paste 2 teaspoons garlic paste 2 teaspoons green chilies 1 tablespoon red chili powder 2 teaspoons cloves 8 green cardamoms salt to taste 3 tablespoons butter 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.

-----------------* Exported from MasterCook * Chicken Tikka Masala - 03 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Beef Curry Tikka Masala *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***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 teaspoon dried fenugreek leaves or 1/2 teaspoon ground fenugreek ***MASALA SAUCE*** 3/4 cup onion -- chopped 1/4 cup ghee -- (clarified butter) 2 teaspoons cumin powder 2 teaspoons ground red chile 2 teaspoons ground coriander 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 1

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.

-----------------* Exported from MasterCook * Chicken Tikka Masala - 04 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Beef Curry Tikka Masala *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup yogurt 5 teaspoons garam masala powder 10 tablespoons mustard oil 125 grams ginger / garlic paste 10 teaspoons red chilly paste 5 teaspoons cumin powder 5 teaspoons coriander powder 5 teaspoons black salt 4 pounds cooked chicken tikka cubes 200 grams chopped onion 200 grams white butter 50 grams ginger paste 50 grams garlic paste 10 grams cumin powder 10 grams red chili paste 10 grams coriander powder 10 grams garam masala 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.

-----------------* Exported from MasterCook * Chicken Tikka Masala - 05 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Beef Curry Tikka Masala *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 onion -- coarsely chopped 3 tablespoons tomato puree -- (paste) 1 teaspoon cumin seeds 1 1 in piece root ginger -- chopped 3 tablespoons lemon juice 2 garlic cloves crushed 2 teaspoons chili powder 1 1/2 pounds boneless chicken salt & pepper ***MASALA SAUCE*** 2 tablespoons ghee 1 onion -- sliced 1 tablespoon black onion seeds 3 cloves garlic -- crushed 2 fresh green chilies -- chopped 1 7 ounces can tomatoes 1/2 cup natural yogurt 1/2 cup coconut milk 1 tablespoon fresh coriander -- chopped

1 2

tablespoon fresh mint -- chopped tablespoons lemon or lime juice 1/2 teaspoon garam masala

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

-----------------* Exported from MasterCook * Chicken Tikka Masala - 06 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Beef Curry Tikka Masala *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

2 1 1 1 2 8 2 2 1 8 1

tablespoons fresh lime juice teaspoon chopped fresh ginger clove garlic -- crushed teaspoon chili powder tablespoons chopped fresh coriander salt fresh ground black pepper small chicken breasts -- skinned, boned, cubed tablespoons vegetable oil onions -- thinly sliced teaspoon turmeric ounces natural yogurt 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.

-----------------* Exported from MasterCook * Chicken Tikka Masala - 07 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Beef Curry Tikka Masala *Indian

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------6 chicken thighs or breasts -- skinless boneless salt to taste 1 teaspoon red chili powder 4 tablespoons lemon juice -- up to 6 1 table spoon butter for basting ***FOR THE MARINADE*** 8 tablespoons yogurt 2 tablespoons heavy cream -- (optional) 2 teaspoons ginger paste 2 teaspoons garlic paste 1 teaspoon cumin powder 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 1 teaspoon ginger garlic paste 2 tablespoons oil 1/2 teaspoon cumin powder 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.

-----------------* Exported from MasterCook * Chicken Tikka Masala - 08 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Beef Curry Tikka Masala *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***MARINADE INGREDIENTS*** 2 tablespoons cumin seeds 2 tablespoons coriander seeds 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.

-----------------* Exported from MasterCook * Chicken Tikka Masala - 09 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Beef Curry Tikka Masala *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/2 pounds boneless and skinless chicken -- cut into cubes 1/2 onion -- chopped 3 tablespoons tomato paste 1 teaspoon cumin seeds 1 inch ginger, fresh -- minced 3 tablespoons lemon juice 2 cloves garlic -- crushed 2 teaspoons chili powder salt and pepper ***MASALA SAUCE*** 2 tablespoons ghee or oil 1 onion sliced

1 3 2 1

tablespoon onion seeds cloves garlic -- crushed fresh green chilies -- chopped 15 oz can tomatoes -- crushed 1/2 cup yogurt 1/2 cup coconut milk 1 tablespoon fresh coriander -- chopped 2 tablespoons lemon juice 1/2 teaspoon garam masala 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.

-----------------* Exported from MasterCook * Chicken Tikka Masala - 10 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Beef Curry Tikka Masala *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 pounds chicken breasts or thighs -- skinless boneless ***MARINADE*** 1/2 onion chopped coarsely 3 tablespoons tomatoes pure

1 1 3 2 2

teaspoon cumin seeds inch root ginger chopped tablespoons lemon juice garlic cloves crushed teaspoons chili powder salt & pepper fresh mint sprigs to garnish ***MASALA SAUCE*** 2 tablespoons ghee 2 fresh green chilies -- minced 1 onion sliced 7 ounces canned tomatoes 1 tablespoon black onion seeds 1/2 cup natural yogurt -- crushed 3 garlic cloves 1/2 cup coconut milk 1 tablespoon fresh coriander -- chopped 1 tablespoon fresh mint -- chopped 2 tablespoons lemon/lie juice 1/2 teaspoon garam masala 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.

-----------------* Exported from MasterCook * Chicken Tikka Masala - 11

Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Beef Curry Tikka Masala *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***MARINATE FOR 1 HOUR*** 2 1/2 pounds chicken -- boneless, skinless 2 teaspoons ginger and garlic paste 1/4 teaspoon turmeric powder 1/2 teaspoon chili powder 1 teaspoon coriander powder 1 teaspoon garam masala 1/2 teaspoon cumin powder salt to taste 1/2 cup yogurt ***FOR THE GRAVY *** 1 onion chopped 2 teaspoons tomato puree 1/4 teaspoon turmeric powder 2 teaspoons coriander powder 1 1/2 teaspoons chili powder 1 teaspoon ginger and garlic paste salt to taste 3 teaspoons oil 1/2 teaspoon garam masala powder 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.

-----------------* Exported from MasterCook * Chicken Tikka Masala - 12 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry East Indian Appetizers Chicken Tikka Masala *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 ounces ghee or unsalted butter 8 ounces finely chopped onions 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon garam masala 1/2 teaspoon chili powder 1 teaspoon finely grated root ginger 1 teaspoon crushed garlic 4 ounces liquid made up of reserved cooking -- juice and warm water 1/2 teaspoon salt or to taste a pinch of tandoori coloring -- (optional) 10 ounces single cream 1 1/2 ounces ground almond 1 tablespoon lemon juice 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.

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* Exported from MasterCook * Chicken Tikka Masala - 13 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : *Indian Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***MARINADE*** 2 tablespoons cumin seeds 2 tablespoons coriander seeds 2 tablespoons paprika 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 ***OTHER INGREDIENTS*** 1 1/2 pounds chicken -- diced 4 cloves garlic -- chopped 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.

-----------------* Exported from MasterCook * Chicken Velvet Soup

Recipe By : The James Whitcomb Riley Cookbook Serving Size : 5 Preparation Time :0:00 Categories : Chicken Curry Dressings East Indian Appetizers *Indian Soups And Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Chicken Vindaloo - 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 3/4 teaspoon ground cardamom 1/4 teaspoon ground cloves 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 4 tablespoons olive oil 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.

-----------------* Exported from MasterCook * Chicken Vindaloo - 2 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Curry Vindaloo Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

2 1 1

teaspoons cumin seeds -- whole teaspoon peppercorns -- black 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 cayenne pepper 1 teaspoon brown sugar -- light 10 tablespoons vegetable oil 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 1/2 teaspoon turmeric -- 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.

-----------------* Exported from MasterCook * Chicken With Pumpkin Seed Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Dressings Vegetables East Indian Appetizers Chiles *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 pounds roasting chicken 4 cups hot chicken stock -- or more if needed 3/4 cup pumpkin seeds 8 black peppercorns 1/8 teaspoon cumin seeds 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 [email protected]

-----------------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

* Exported from MasterCook * Chicken With Tomatoes And Garam Masala Recipe By : Madur Jaffries' Indian Cooking Serving Size : 6 Preparation Time :0:00 Categories : *Indian Chicken Curry Spices And Pastes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------5 tablespoons vegetable oil 3/4 teaspoon whole cumin seeds 1 1 inch stick cinnamon 6 whole cardamom pods 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 1/2 teaspoons salt 1/8 teaspoon cayenne powder -- to 1/2 1/2 teaspoon garam masala

* 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.

-----------------* Exported from MasterCook * Chicken With Whole Spices Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry East Indian Appetizers *Indian Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/4 pounds chicken pieces 4 tablespoons cooking oil 1 teaspoon cumin seeds 1 large onion -- finely chopped 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 1/2 teaspoon ground turmeric 1 teaspoon paprika 5 floz warm water

1 1/4 teaspoons salt or to taste 2 ripe tomatoes -- skinned and chopped 2 fresh green chillies -- whole 1 tablespoon ground almonds 2 tablespoons chopped coriander leaves 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. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

-----------------* Exported from MasterCook * Chickoo Halwa Recipe By

:

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

-----------------* Exported from MasterCook * Chickpea Curry - 1 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Curry Main Dish Vegetarian East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup cooked chickpeas (channa dal) 2 large onions

2

dried red chiles ginger 3 garlic cloves 1/2 teaspoon mustard powder 1 teaspoon cumin 1/2 teaspoon turmeric 1/4 teaspoon cinnamon 2 tablespoons vegetable oil salt -- to taste 1 medium tomato 1/4 pound

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. Source: Anadi Naik in "Vegetarian Journal Reports"

-----------------* Exported from MasterCook * Chickpea Curry - 2 Recipe By : Under Pressure Serving Size : 4 Preparation Time :0:40 Categories : Lentils East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 tablespoon butter 1 teaspoon cumin seed

1/4 teaspoon coriander 1/4 teaspoon cardamom 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.

-----------------* Exported from MasterCook * Chickpea Curry - 3 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Main Dish Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup cooked chickpeas (channa dal) 2 large onions 2 dried red chiles 1/4 pound ginger 3 garlic cloves 1/2 teaspoon mustard powder 1 teaspoon cumin 1/2 teaspoon turmeric 1/4 teaspoon cinnamon 2 tablespoons vegetable oil 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. Source: Anadi Naik in "Vegetarian Journal Reports"

-----------------* Exported from MasterCook * Chickpea Ragout With Vegetables (india) Recipe By : Sahni's Introduction to Indian Cooking Serving Size : 4 Preparation Time :0:30 Categories : Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup chopped fresh cilantro 1/2 cup finely chopped cucumber -- peeled 1/2 cup finely chopped red onion 1 cup plain yogurt 3 tablespoons vegetable oil 1 teaspoon cumin seeds 1 teaspoon fennel seeds 1 teaspoon crushed red-pepper flakes 2 tablespoons ground coriander 1 cup chopped onions 1 tablespoon grated fresh ginger 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

2

and mixed with tablespoons tomato paste 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

-----------------* Exported from MasterCook * Chickpea Salad Recipe By : World of the East Vegetarian Cooking, Madhur Jaffrey Serving Size : 1 Preparation Time :0:00 Categories : Dressings Vegetarian East Indian Appetizers *Indian Salads - Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 1/2 cups garbanzo beans -- cooked 6 scallions -- thinly sliced

2

tablespoons lemon juice 3/4 teaspoon salt 1/4 teaspoon ground black pepper 2 teaspoons cilantro -- minced 1 fresh hot green chili -- minced 1/4 teaspoon cayenne 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.

-----------------* Exported from MasterCook * Chickpea Vindaloo Recipe By : Steven Raichlen's High-Flavor Low-Fat Vegetarian Serving Size : 2 Preparation Time :0:00 Categories : Dressings Vegetarian East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 tablespoon olive oil 1 medium onion -- chopped 2 teaspoons minced fresh ginger 2 cloves garlic -- minced 1 teaspoon ground cumin 1 teaspoon ground turmeric 1 cinnamon stick 2 green cardamom pods 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 salt and freshly ground black pepper * 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.

-----------------* Exported from MasterCook * Chickpeas With Chiles, Garlic And Potatoes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Vegetables *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------20 cloves garlic -- peeled 1/4 cup water 2 teaspoons cumin seeds 2 jalapenos -- seeded and sliced 3 19 oz cans chickpeas -- drained

6 2 1 2

potatoes -- peeled, -- cut into small cubes 8 oz cans tomato sauce teaspoon ground cumin 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.

-----------------* Exported from MasterCook * Chickpeas With Garlic, Tomatoes and Green Chilies Recipe By : Madhur Jaffrey's "World-of-the-East Vegetarian Cooking" Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------18 cloves garlic -- (up to 24), peeled 4 tablespoons vegetable oil 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) 5 fresh hot green chilies 2 teaspoons ground cumin seeds 1 teaspoon ground amchoor or lemon juice 1/8 teaspoon cayenne pepper

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.

-----------------* Exported from MasterCook * Chile Coconut Powder (Kobbhari Khara Podi) Recipe By : Delicious Recipes From Andhra by Karuna Serving Size : 1 Preparation Time :0:00 Categories : Eggplant *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

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* Exported from MasterCook * Chile Lima Beans With Fresh Dill (Dalna) Recipe By : Laxmi Hiremath, writing in the San Francisco Chronicle Serving Size : 6 Preparation Time :0:00 Categories : East Indian Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/4 cup large dried lima beans 1/2 tablespoon light vegetable oil 1/4 teaspoon cumin seeds 1/2 cup chopped onion 2 garlic cloves -- peeled, - crushed 1 half-inch piece fresh - ginger -- peeled 1/2 cup peeled -- chopped tomato 2 tablespoons flaked coconut 2 tablespoons chopped fresh cilantro 2 1/2 cups water 1/4 teaspoon cayenne pepper 1/2 teaspoon paprika 1/2 teaspoon salt -- or to taste 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.

-----------------* Exported from MasterCook * Chile Pepper Information Recipe By : Bill Wight Serving Size : 1 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

-----------------* Exported from MasterCook * Chile Pickle Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eggplant *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

-----------------* Exported from MasterCook * Chili Chicken Recipe By : http://www.recipe-a-day.com Serving Size : 2 Preparation Time :0:00 Categories : Chicken Dressings East Indian Appetizers Chiles *Indian

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***MARINADE INGREDIENTS*** 1 cup plain yogurt 1 tablespoon lemon juice 1/2 cup onions -- coarsely chopped 1 teaspoon cumin seeds 1 teaspoon peppercorns 1 teaspoon timur -- (szechwan pepper) 2 fresh red chilies 2 tablespoons mustard oil salt to taste ***INGREDIENTS*** 1 1/2 pounds skinless boneless chicken breast 2 tablespoons mustard oil 3 dry whole red peppers 1/2 teaspoon turmeric 1 cup onions -- finely chopped 1 teaspoon garlic -- minced 1 teaspoon fresh ginger -- finely grated 2 red chilies -- minced 1 teaspoon cumin powder 1 teaspoon coriander powder 1 teaspoon freshly ground black pepper 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.

-----------------* Exported from MasterCook * Chili Mashed Potatoes With Fried Ginger Recipe By : Vegetarian Table: India Serving Size : 6 Preparation Time :0:00 Categories : Dressings Potatoes Vegetarian East Indian Appetizers Chiles *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 salt and pepper -- to taste 1/4 cup ghee OR substitute unsalted butter 1 1" piece fresh peeled ginger -- minced 2 tablespoons chopped cilantro 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

-----------------* Exported from MasterCook * Chillah Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Indian Breads Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***THE BATTER*** salt 2 3/4 cups besan -- (gramflour) 2 teaspoons jeera -- (cumin seeds) 1 teaspoon red chilli powder 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.

-----------------* Exported from MasterCook * Chilled Banana and Pistachio Rice Pudding Recipe By : Gourmet magazine August 1996 Serving Size : 6 Preparation Time :0:00 Categories : Custards And Puddings Dressings East Indian Appetizers Fruit Grains *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup long-grain basmati rice -- preferably sweet* 1/2 cup shelled natural pistachios 1 tablespoon unsalted butter 1 teaspoon ground cardamom 1/4 teaspoon cinnamon 1/4 teaspoon freshly grated nutmeg 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.

-----------------* Exported from MasterCook * Chilled Cucumber Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 medium cucumber which are juicy 1/2 piece ginger 1 small green chilli 2 cups water -- (2 to 3) 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.

-----------------* Exported from MasterCook * Chilled Pinwheel Sandwiches Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------Soft uncut bread one loaf 1 tablespoon green chutney butter 2 tablespoons cheese grated 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.

-----------------* Exported from MasterCook * Chilled Tomato Juice Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

-----------------* Exported from MasterCook * Chilli Coconut Powder (kobbhari Khara Podi) Recipe By : Delicious Recipes From Andhra by Karuna Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------10 red chillies 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.

-----------------* Exported from MasterCook * Chilli Dhal (lentils) Recipe By : Imran Chaudhary Serving Size : 4 Preparation Time :0:00 Categories : Dals East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------115 gram split red lentils 50 grams small split yellow lentils 2 1/2 cups water 1 teaspoon ginger pulp 1 teaspoon garlic pulp 1/4 teaspoon turmeric 2 fresh green chillies -- chopped 1 1/2 teaspoons salt ***TOPPING*** 2 tablespoons oil or ghee 1 small onion -- sliced 1/4 teaspoon mixed mustard & onion seeds 4 dried red chillies 1 tomato -- sliced ***GARNISH*** 1 tablespoon chopped fresh coriander 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.

-----------------* Exported from MasterCook * Chilman Biryani Recipe By : Serving Size : 4 Preparation Time :1:00 Categories : Meat *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 5 teaspoons ginger-garlic paste 2 teaspoons salt 2 teaspoons chile powder 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

* Exported from MasterCook * Chinese Hot and Sour Onions Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

Making time: 15 minutes Makes: 2-3 servings Shelflife: Best fresh

-----------------* Exported from MasterCook * Chivda Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup cornflakes for frying 1 tablespoon peanuts 2 teaspoons raisins -- cashews 1 stalk curry leaves 2 green chillies chopped to 1/2" pieces 1 teaspoon red chilli powder 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. Store in airtight container. Making time: 20 minutes Makes: 3 cups Shelflife: 2 weeks

-----------------* Exported from MasterCook * Choco-Coffee Pudding Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***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.

-----------------* Exported from MasterCook * Chole "Bill And Jim" (Chick Peas) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry Dals Vegetables *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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)

1 2 1 1 1 3 4

teaspoon mustard seeds pods cardamom (remove seeds and discard hulls) -- (2 to 3) teaspoon coriander teaspoon cumin seeds tablespoon garam masala vegetable oil bay leaves 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.

-----------------* Exported from MasterCook * Chole - 1 Recipe By : Rajeev Krishnamoorthy Serving Size : 6 Preparation Time :0:00 Categories : Dals Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

1 1 1 1

can

chick peas onion tablespoon ginger tablespoon garlic 1/2 can tomatoes 1 tablespoon cumin powder 1/2 can tomatoes 1 tablespoon cumin powder 1 tablespoon coriander powder 1 tablespoon chile powder 1/2 teaspoon tamcon -- (tamarind extract) 1 tablespoon garam masala 1 bunch coriander leaves 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.

-----------------* Exported from MasterCook * Chole - 2 Recipe By : http://www.indiaworld.co.in/open/rec/recipes/chole.html Serving Size : 1 Preparation Time :0:00 Categories : Vegetables Dals *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup kabuli channas 2 onions -- chopped 2 potatoes 2 tomatoes 1 tablespoon chile powder 1 tablespoon garam masala 1/2 teaspoon baking soda 3 tablespoons oil or ghee 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.

-----------------* Exported from MasterCook * Chole Or Chane (Chickpeas Curry) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry Dals *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons oil or ghee 1/2 cup grated onion 1 tablespoon ginger garlic paste 2 cups canned -- drained chickpeas 1 teabag 1/4 teaspoon red chile powder 1 tablespoon coriander powder 2 teaspoons cumin powder 1 tablespoon mango powder

1

tablespoon garam masala powder 1/2 teaspoon cumin seeds 2 brown cardamoms 4 cloves 4 peppercorns 1 inch cinnamon stick 1 teaspoon kala namak -- (black rock salt) 1/4 cup chopped coriander and mint leaves 2 teaspoons seeded and chopped green chiles 1/2 cup tamarind juice 1 teaspoon roasted cumin powder ***FOR THE GARNISH*** 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.

-----------------* Exported from MasterCook * Choota Dal - Chawal

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 cups rice 1 cup toor dal 2 whole red chillies 2 bay leaves 3 cloves and peppercorns each. -- (3 to 4) salt to taste 1/2 teaspoon turmeric 2 onions sliced lengthwise 3 tablespoons ghee 1 tablespoon chopped coriander 1 teaspoon cumin and mustard seeds 6 cups water -- (6 to 7) 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.

------------------

* Exported from MasterCook * Chooza Kesar Malaai Recipe By : Serving Size : 4 Preparation Time :1:00 Categories : Meat *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 4 green chiles -- deseeded and -- chopped fine ghee for deep frying ***FOR THE ALMOND PASTE*** 30 grams almonds -- blanched and peeled ghee for deep frying 3 tablespoons milk ***FOR THE GRAVY*** 60 grams ghee 2 tablespoons butter 2 tablespoons mawa -- crumbled 1 teaspoon white pepper powder 1/2 teaspoon dried ginger powder 1 tablespoon lemon juice 1 teaspoon sugar 1/2 teaspoon green cardamom powder 1/4 teaspoon clove powder 1/4 teaspoon mace powder 200 milliliter cream 2 drops kewra essence ***FOR THE GARNISH*** a few strands saffron 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

* Exported from MasterCook * Chopped Onions in Vinegar Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 medium onion -- chopped 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 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

-----------------* Exported from MasterCook * Chou-Chou Koot/Curry/Pooduthual Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 medium chayote squash 1/2 cup shredded coconut 2 green chiles -- crushed turmeric -- to taste salt -- to taste mustard 1 red chile powder urad dal oil -- (seasoning) curry leaves -- (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

-----------------* Exported from MasterCook * Chupattis Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Cili Kepatan

Recipe By : Serving Size : 4 Preparation Time :0:30 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 crab -- (400 g) 1 teaspoon oil for frying the crab -- (5 ml) 1 teaspoon oil -- (5 ml) 1 tablespoon chopped garlic 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 green chiles -- slit lengthwise 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

* Exported from MasterCook * Cluster Beans Curry (Gori Chikkudukai Koora) Recipe By : Delicious Recipes From Andhra by Karuna Serving Size : 1 Preparation Time :0:00 Categories : Eggplant *Indian

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/4 kilogram cluster beans 1 tablespoon oil 1 teaspoon chile powder 1/2 teaspoon black mustard seeds 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.

-----------------* Exported from MasterCook * Cocktail Kabobs Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Indian Appetizers Kabobs Lamb Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------50 grams boneless lamb 1 egg 8 grams garam masala 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.

-----------------* Exported from MasterCook * Coco Pista Pasand (coconut Pistachio Sweetmeat) Recipe By : Madhur Jaffrey's Flavours of India - Gujarat Serving Size : 1 Preparation Time :0:00 Categories : Sweets East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

-----------------* Exported from MasterCook * Coconut Barfi Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup coconut

2 1/2 cups 6 cups

Grated and ground -- (on the white part) sugar -- (mithai special) 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.

-----------------* Exported from MasterCook * Coconut Burfi Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------250 gram finely grated coconut 250 gram sugar 150 milliliter water 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. Making time: 30 minutes Makes: 20-25 pieces Shelflife: 2 weeks

-----------------* Exported from MasterCook * Coconut Burfi - a South Indian Sweet Recipe By : Translated from 'Samaithu Paar', a cookbook in Tamil Serving Size : 1 Preparation Time :0:00 Categories : Sweets East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Coconut Chutney Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 cups coconut -- shredded 1 cup channa dal -- roasted until -- golden brown 2 green chiles -- (to 3) 1 piece ginger -- (1 inch) 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.

-----------------* Exported from MasterCook * Coconut Chutney (Kobbari Pacchadi) Recipe By

: "Delicious Recipes From Andhra" by Karuna

Serving Size : 1 Preparation Time :0:00 Categories : Eggplant Chutney *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 teaspoon cumin seeds 1/2 teaspoon asafetida 1 1/2 tablespoons oil 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.

-----------------* Exported from MasterCook * Coconut Crunch Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Coconut Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Coconut Dosa Recipe By : Mangalorean Cuisine by Saranya S. Hegde Serving Size : 4 Preparation Time :0:00 Categories : South Indian Dals Rice Vegetarian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups rice 1/2 cup urad dhal 1/2 coconut -- grated

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.

-----------------* Exported from MasterCook * Coconut Fudge (naryal Ki Barfi) Recipe By : Feast of India by Rani Serving Size : 10 Preparation Time :0:00 Categories : Sweets East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup milk 2 tablespoons vegetable oil 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.

-----------------* Exported from MasterCook *

Coconut Halvah Recipe By : The Yogi Cookbook, by Yogi Vithaldas and Susan Roberts Serving Size : 1 Preparation Time :0:00 Categories : Sweets East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Coconut Ladoo Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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!

-----------------* Exported from MasterCook * Coconut Ladoos Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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. Converted by MC_Buster.

------------------

* Exported from MasterCook * Coconut Macaroons Recipe By : The Kids' Multicultural Cookbook by Deanna Serving Size : 1 Preparation Time :0:00 Categories : Desserts *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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!

-----------------* Exported from MasterCook * Coconut Rice (Pandya) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Vegetarian *Indian Amount Measure

Ingredient -- Preparation Method

-------- ------------ -------------------------------3 tablespoons ghee 1 teaspoon cumin seeds 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 1/2 teaspoons salt 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"

-----------------* Exported from MasterCook * Coconut Rice - 1 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Vegetarian Rice *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 cups rice 1 1/2 cups coconut -- fresh and shredded 3 tablespoons butter/oleo/ghee 1 onion -- medium and chopped

1 1

pinch salt 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.

-----------------* Exported from MasterCook * Coconut Rice - 2 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup long-grain rice 1/2 coconut -- grated 2 tablespoons sesame seeds 3 tablespoons ghee 3 tablespoons cashew nuts -- halved 2 green chiles -- finely chopped salt -- to taste ***FOR TEMPERING*** 2 teaspoons oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1 teaspoon black gram dal 1 teaspoon bengal gram dal 1 red chile -- halved 1/2 teaspoon asafetida powder few curry leaves

Traditional rice dish from South India. Preparation time: 15 minutes Cooking time: 15 minutes 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.

-----------------* Exported from MasterCook * Coconut Rice - 3 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup long-grain rice 1/2 coconut -- grated 2 tablespoons sesame seeds 3 tablespoons ghee 3 tablespoons cashew nuts -- halved 2 green chiles -- finely chopped salt -- to taste ***FOR TEMPERING*** 2 teaspoons oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1 teaspoon black gram dal 1 teaspoon bengal gram dal 1 red chile -- halved 1/2 teaspoon asafetida powder

few curry leaves Traditional rice dish from South India. Preparation time: 15 minutes Cooking time: 15 minutes 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.

-----------------* Exported from MasterCook * Coconut Rice - Pandya Recipe By : Indian Vegetarian Cooking - Michael Pandya Serving Size : 4 Preparation Time :0:00 Categories : Dressings Vegetarian East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 tablespoons ghee 1 teaspoon cumin seeds 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 1/2 teaspoons salt 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.

-----------------* Exported from MasterCook * Coconut Rice With Lentils And Cashew Recipe By : Rasa W1, Kerala Vegetarian Restaurant, London Serving Size : 4 Preparation Time :0:50 Categories : South Indian Vegetables Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 pound basmati rice 1 tablespoon vegetable oil 1 teaspoon mustard seeds 1 teaspoon urad dhal or brown lentils 2 dried red chiles 4 fresh curry leaves 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. Recipes from "Rasa W1," Kerala Vegetarian Restaurant, 6 Dering St., London. Owners/chefs Das and Alison Sreedharan. Start to Finish Time: 0:50 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.

-----------------* Exported from MasterCook * Coconut Surprise Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

-----------------* Exported from MasterCook * Coconut Sweets (nariyal Barfi) Recipe By : Lite and Luscious Cuisine of India by Madhu Gadia, M.S. Serving Size : 4 Preparation Time :0:00 Categories : Sweets East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Coconut Tiger Prawn Curry Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Curry Shrimp South Indian *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 garlic cloves 1/2 inch fresh gingerroot -- peeled 3 fresh hot green chilies -- serrano 2 1/2 cups onion -- thinly sliced 1/4 cup vegetable oil 1 1/2 tablespoons ground coriander 1 teaspoon ground cumin 1 teaspoon turmeric 1 teaspoon salt 1/2 teaspoon black pepper -- freshly ground 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 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.

-----------------* Exported from MasterCook * Coconutmilk Dosas Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup rice 1/3 cup udad dal 2 cups coconut milk 1/2 teaspoon methi -- (fenugreek) seeds 1/3 cup curds 1/2 teaspoon soda bicarb 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.

-----------------* Exported from MasterCook * Colourful Omlettes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/4 cup -1 gram flour -- rice flour, moong -- flour 1 grated carrot 1 onion finely chopped 1 tomato finely chopped 1/2 beetroot grated 1 bunch spring onion finely chopped 3 green chillies crushed fine 2 tablespoons oil 1/4 teaspoon soda bicarb 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.

-----------------* Exported from MasterCook * Congee Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Cool Curd Rice Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup rice 1/2 cup curds 1 cup milk 2 green chillies 2 stalks curry leaves 1 tablespoon chopped coriander 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.

-----------------* Exported from MasterCook * Coriander and Mint Chutney Recipe By : Maria Cianci, SF Chronicle, August 19, 1998 Serving Size : 1 Preparation Time :0:00 Categories : East Indian Chutney Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 2 tablespoons fresh lemon juice 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.

-----------------* Exported from MasterCook * Coriander Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Curry East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 2 ounces ghee or unsalted butter 1 large onion -- finely sliced 1 1 inch cube root ginger -- grated 2 tablespoons ground coriander 1 teaspoon ground cumin 1 teaspoon ground turmeric 1/2 teaspoon chilli powder -- up to 1, up to 1/4 pint warm water 1 teaspoon salt or to taste 2 tablespoons double cream ***GARNISH*** 1 hard boiled egg -- quartered -- lengthways 1 large tomato -- cut into chunky -- pieces 1 tablespoon chopped fresh coriander 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. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

-----------------* Exported from MasterCook * Coriander Chutney Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eggplant Chutney *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

1 1 1 1

water ***GARNISH*** teaspoon black mustard seeds teaspoon channa dal teaspoon urad dal 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.

-----------------* Exported from MasterCook * Coriander Chutney (dhania Ka Chatni) Recipe By : Indian Cooking, Khalid Aziz Serving Size : 12 Preparation Time :0:15 Categories : Chutney Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------6 ounces coriander leaves -- (cilantro) 1 small onion 2 lemons 2 tablespoons vinegar 1 tablespoon desiccated coconut 2 green chilies 2 teaspoons ground cumin 2 teaspoons salt 1/2 teaspoon black pepper 1/2 teaspoon chili powder 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.

-----------------* Exported from MasterCook * Coriander Fish (Bharia Machli) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fish And Seafood *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 tablespoon coriander seeds 1 teaspoon brown sugar 1 teaspoon turmeric 1/2 teaspoon black mustard 1/2 teaspoon fenugreek seeds 1 tablespoon salt 1/2 cup lemon juice 1/2 cup vegetable oil 2 cups chopped onion 1 cup chopped tomato 1/2 teaspoon garam masala 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.

-----------------* Exported from MasterCook * Coriander Leaf Chutney Recipe By : "Mangalorean Cuisine" by Saranya S. Hegde Serving Size : 4 Preparation Time :0:00 Categories : Eggplant Chutney *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 coconut 7 green chiles, seeded (more to taste) 5 cloves garlic -- (to 6) salt -- to taste 1 medium bunch coriander leaves 1 inch ginger root 1/2 lemon -- juice of Grind all ingredients together without water to a rough paste.

-----------------* Exported from MasterCook * Corn Bhel Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers

*Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 Shelf life: Best fresh

-----------------* Exported from MasterCook * Corn Curry Recipe By : Nancy in Chennai Serving Size : 1 Preparation Time :0:00 Categories : Curry Vegetarian

East Indian *Indian

Appetizers

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/2 lemon -- juice of 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.

-----------------* Exported from MasterCook * Corn Masala Rice Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup basmati rice 1 cup corn kernels 1 cup green peas 10 cashews halved -- (10 to 12) 1 teaspoon chilli powder 1 teaspoon sambhar masala 1/2 teaspoon garam masala 1 teaspoon sugar 1/4 teaspoon turmeric salt to taste 1 lemon -- juice of 2 tablespoons oil or ghee 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.

-----------------* Exported from MasterCook * Corn Patties Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup corn kernels 1 cup potato boiled -- mashed 1/2 teaspoon ginger crushed 1/2 teaspoon garlic crushed 3 green chillies crushed 1/2 teaspoon turmeric powder 1/2 teaspoon lemon juice 1 tablespoon coriander leaves finely chopped 1 tablespoon cornflour or plain flour 1/2 cup fine breadcrumbs 2 tablespoons oil salt to taste 2 pinches asafoetida -- (2 to 3) 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. Making time: 30 minutes Makes: 10-11 patties Shelflife: Best fresh

-----------------* Exported from MasterCook * Corn Soup With Chilies and Cashews Recipe By : Vegetarian Table: India* Serving Size : 6 Preparation Time :0:10 Categories : Dressings Vegetables Vegetarian East Indian Appetizers Chiles *Indian Soups And Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons unsalted butter OR ghee 1/4 cup chopped cashews 1 jalapeno pepper -- chopped OR more to taste 1 tablespoon coriander seeds 1 teaspoon cumin seeds 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

3

tablespoons chopped cilantro

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

-----------------* Exported from MasterCook * Coronation Chicken Salad Recipe By : 'The Curry Book"-Nancie McDermott Serving Size : 10 Preparation Time :0:00 Categories : Chicken Curry Dressings East Indian Appetizers Grains *Indian Salads - Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 5 scallions -- thinly sliced

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 [email protected] NOTES : This recipe was created by royal chefs to celebrate the coronation of Queen Elizabeth II.

-----------------* Exported from MasterCook * Cottage Cheese With Green Pepper Recipe By : Femina Magazine Serving Size : 4 Preparation Time :2:15 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------400 grams cottage cheese -- (paneer), cubed 1 capsicum -- (green pepper), -- finely chopped 200 grams curd -- (or buttermilk) 2 teaspoons salt 1 tablespoon garam masala 1 bunch coriander leaves -- finely chopped 15 grams mint leaves -- finely chopped 6 cloves garlic -- finely chopped salt -- to taste ***FOR GARNISHING*** 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.

-----------------* Exported from MasterCook * Country Chicken Curry Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 country chicken 25 grams small onions -- chopped 5 green chiles 1 small bunc curry leaves 3 teaspoons chile powder 50 grams khus khus seeds 20 grams cumin seeds 10 grams garam masala 15 grams oil 3 teaspoons ginger-garlic paste 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.

-----------------* Exported from MasterCook * Courgette Chutney

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------60 grams desiccated coconut 250 grams courgettes -- washed and roughly -- chopped 315 milliliters water 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.

-----------------* Exported from MasterCook * Cranberry and Corn Bread Stuffing Recipe By : the California Culinary Academy Serving Size : 10 Preparation Time :1:00 Categories : Dressings East Indian

Appetizers *Indian

Grains

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 tablespoons butter 1 carrot -- minced 1 stalk celery -- minced 1 medium onion -- 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----4 tablespoons butter 1 cup milk 2 eggs 1 cup flour 1 1/2 teaspoons baking powder 2 teaspoons salt 1 1/2 teaspoons sugar 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.

* Exported from MasterCook * Cranberry Shallot Chutney Recipe By : "Chutney and Relishes", by Lou Seibert Pappas Serving Size : 24 Preparation Time :0:00 Categories : East Indian Chutney Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/2 teaspoon curry powder 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

* Exported from MasterCook * Cranberry-orange Relish Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Curry Dressings Pickles And Relishes East Indian Appetizers Fruit *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 refrozen 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.

-----------------* Exported from MasterCook * Cream of Curried Vegetable and Split Pea Soup Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Soups And Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 tablespoons butter 1 tablespoon curry powder -- (or more), if -- desired 1/2 cup finely chopped onion 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 1/4 teaspoon black pepper 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.

-----------------* Exported from MasterCook * Creamy Curried Beans (dal Makkhani) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beans Dals Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups cooked black beans 1 cup cooked kidney beans 4 tablespoons finely grated ginger 4 cloves garlic -- minced 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.

-----------------* Exported from MasterCook *

Creamy Kheema Cutlets Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------25 grams kheema 10 grams maida flour 10 grams oil 250 milliliter milk 50 grams onions 1 tablespoon ginger-garlic paste 2 bunches cilantro 1 egg 20 grams bread powder 10 grams green chiles 1 pinch turmeric 2 tablespoons chile powder 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.

-----------------* Exported from MasterCook * Crisp Jaadi (fat) Roti Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups wheat flour 1/4 cup fine semolina 2 tablespoons butter

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.

-----------------* Exported from MasterCook * Crunchy Fritters Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 capsicum 1 banana 4 baby corns -- (4 to 5) 1/2 cup plain flour 1 tablespoon cornflour 1/4 cup rice flour 1 teaspoon soya sauce 1/2 teaspoon vinegar

1 1 2 1

teaspoon green chilli sauce 1 inch piece ginger grated pods garlic grated -- (2 to 3) salt to taste oil to deep fry 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. Making time: 15 minutes Makes: 18-20 assorted fritters Shelflife: Best served immediately Variation: Use any other vegetables (eg. cauliflower) or fruit (eg. cooking apples) of your choice.

------------------

* Exported from MasterCook * Crushed Lemon Pickle Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------6 lemons ripe and juicy 1 cup sugar 1 tablespoon salt 1/2 teaspoon fenugreek seeds 1/2 teaspoon fennel seeds 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 teaspoon asafoetida 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

-----------------* Exported from MasterCook * Cucumba - Radish Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/2 teaspoon cumin seeds 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.

-----------------* Exported from MasterCook * Cucumber and Tomato Raita Recipe By : The Meatless Gourmet Serving Size : 6 Preparation Time :0:00 Categories : Dressings Vegetables East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup plain nonfat yogurt 1 tablespoon fresh mint leaves -- finely chopped 1/2 teaspoon ground cumin 1/4 teaspoon chili powder 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.

-----------------* Exported from MasterCook * Cucumber and Tomato With Lemon Juice Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Salads - Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/8 teaspoon cayenne 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

-----------------* Exported from MasterCook * Cucumber Cool Down Recipe By : The Global Vegetarian, Jay Solomon Serving Size : 8 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Side Dish Amount Measure

Ingredient -- Preparation Method

-------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Cucumber Pachadi Recipe By : Sue Sista of "Sue's India Cuisine" Serving Size : 6 Preparation Time :0:00 Categories : Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 English cucumbers -- peeled and diced 1 1/2 teaspoons salt 1 tablespoon tamarind paste 2 green chiles -- finely chopped 1 tablespoon brown sugar 4 tablespoons chopped cilantro 1 tablespoon corn oil 1 tablespoon mustard seeds 1/2 teaspoon fenugreek seeds 2 dried red chiles 1/4 teaspoon asafetida 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.

-----------------* Exported from MasterCook * Cucumber Pachadi (chutney) Recipe By : Sue Sista of "Sue's India Cuisine" Serving Size : 6 Preparation Time :0:00 Categories : Chutney East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 english cucumbers -- peeled, diced 1 1/2 teaspoons salt 1 tablespoon tamarind paste 2 green chiles -- finely chopped 1 tablespoon brown sugar 4 tablespoons chopped cilantro 1 tablespoon corn oil 1 teaspoon mustard seeds 1/2 teaspoon fenugreek seeds 2 dried red chiles 1/4 teaspoon asafetida 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.

-----------------* Exported from MasterCook * Cucumber Raita - English Recipe By

: Todd English

Serving Size : 1 Preparation Time :4:00 Categories : Appetizers *Indian Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

-----------------* Exported from MasterCook * Cucumber Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Vegetarian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 carrot -- small 3 cucumbers -- medium 2 tablespoons lemon juice 1/2 teaspoon black pepper 1/8 teaspoon chile powder 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.

-----------------* Exported from MasterCook * Cucumber Salad With Freshly Grated Coconut Recipe By : Tamales World Tour Show #WT1A13 Serving Size : 6 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

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* Exported from MasterCook * Cumin Rice With Eggplant and Peppers Recipe By : Deborah Madison Serving Size : 4 Preparation Time :0:00 Categories : Rice East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 4 teaspoons ground cumin 1/2 teaspoon turmeric 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon 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.

-----------------* Exported from MasterCook * Cumin Seed Cooler (jaljeera) (india) Recipe By : Indian Spice Kitchen, Monisha Bharadwaj Serving Size : 4 Preparation Time :0:45 Categories : Dressings Tamarind East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Curd Gravy Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 curds fresh -- thick 1 teaspoon red chilli powder 1/2 teaspoon dhania powder 1/4 teaspoon turmeric powder 2 pinches asafoetida -- (2 to 3) salt to taste 1/2 teaspoon cumin & mustard seeds 1 stalk curry leaves 1 teaspoon wheat flour 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. Making time: 20 minutes

Makes: 2 cups Shelfllife: 2 days refrigerated

-----------------* Exported from MasterCook * Curd Marinate for Barbeques Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup tied curds 1 tablespoon finely chopped coriander leaves 1 teaspoon garlic paste 1 teaspoon ginger paste 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

-----------------* Exported from MasterCook * Currant Cakes (old-fashioned Christmas Drop Cakes) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes And Frostings Curry Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook *

Curried Almond Cauliflower Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 large cauliflower -- (or) 2 packages frozen cauliflower -- (10 oz) 1 package frozen english peas -- (10 oz) 2 tablespoons butter or margarine -- divided 2 tablespoons all-purpose flour 1 1/2 cups sour cream 1 teaspoon onion salt 1 teaspoon curry powder 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.

-----------------* Exported from MasterCook * Curried Carrot Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 medium carrots chopped 1 small onion chopped 1 small potato chopped 1 clove garlic crushed 2 tablespoons orange juice 1 tablespoon tomato puree

1 1 2

tablespoon fresh parsley chopped cup skim milk cups water salt to taste 1 teaspoon curry powder 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

-----------------* Exported from MasterCook * Curried Cauliflower (Gokki Ki Sazbri) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup vegetable oil 1/2 teaspoon black mustard seed 1/2 teaspoon cumin seeds

1

tablespoon scraped finely chopped ginger root 1/2 cup finely chopped onions -- (or more as desired, -- but never less!!) 1 teaspoon salt 1/2 teaspoon turmeric 2 pounds cauliflower* 1 small fresh ripe tomato 1 fresh hot green chile -- washed seeded and -- finely chopped. 1/2 teaspoon ground cumin 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

-----------------* Exported from MasterCook * Curried Cauliflower and Peas - 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

1/4 1/2 1/4 1/4

cup oil teaspoon toasted ground cumin teaspoon asafetida cup toasted ground coriander 1 teaspoon ground mild chile or 1/2 teaspoon cayenne 1 teaspoon turmeric 1 onion -- thinly sliced 1 large cauliflower -- cut into bite-sized -- pieces salt 1/2 pound sugar snap peas -- strings removed 2 teaspoons ground amchoor -- (green mango) powder 1 teaspoon garam masala 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

-----------------* Exported from MasterCook * Curried Cauliflower and Peas - 2 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 large head cauliflower 6 tablespoons ghee

1 1/2 teaspoons turmeric 1 1/2 teaspoons ground cumin 1 1/2 teaspoons cumin seeds 1/4 teaspoon cayenne 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.

-----------------* Exported from MasterCook * Curried Cauliflower and Potatoes (Aloo Gobi) Recipe By : "The Art of Indian Vegetarian Cooking" by Yamuna Devi Serving Size : 5 Preparation Time :0:00 Categories : Vegetables East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 hot green chilies -- minced 1 1/2" piece ginger root 1 tablespoon cumin seeds 1 tablespoon black mustard seeds 4 tablespoons ghee or oil 3 medium potatoes -- diced 1 medium cauliflower -- cut into florets 2 medium tomatoes -- diced 1/2 teaspoon turmeric 2 teaspoons coriander 1/2 teaspoon garam masala 1 tablespoon brown sugar -- optional

1 3

tablespoon salt 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.

-----------------* Exported from MasterCook * Curried Chick Peas and Potatoes Recipe By : www.usatoday.com Serving Size : 4 Preparation Time :0:00 Categories : Vegetables East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 tablespoon canola oil 2 cloves garlic -- minced 1 medium onion -- chopped 6 green onions -- (to 8), cut in 1" -- pieces (including 3" of green) 1 1/2 tablespoons curry powder 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.

-----------------* Exported from MasterCook * Curried Chicken Recipe By : Pierre Franey Serving Size : 4 Preparation Time :0:00 Categories : Chicken Curry Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 1/2 pounds chicken -- cut into 10 pieces 1 tablespoon olive oil 1/2 cup chopped onion 1/2 cup chopped celery 2 teaspoons garlic cloves -- chopped 2 tablespoons curry powder 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

-----------------* Exported from MasterCook * Curried Chickpeas Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Lentils East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 4 cloves garlic -- finely chopped 1 medium onion -- finely chopped 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.

-----------------* Exported from MasterCook * Curried Chickpeas (Garbanzo Beans) Recipe By : "The Book of Curries & Indian Foods" by Linda Fraser Serving Size : 1 Preparation Time :0:00 Categories : Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup dried chickpeas salt -- to taste 2 tablespoons vegetable oil 1 small onion -- finely chopped 1 piece ginger root -- (1 inch), grated 2 cloves garlic -- crushed 1/2 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon garam masala 1/2 teaspoon chile powder 2 tablespoons chopped cilantro 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.

-----------------* Exported from MasterCook * Curried Chickpeas (Kabli Chana) Recipe By : Vegetarian Gourmet, Autumn 1993 Serving Size : 6 Preparation Time :0:00 Categories : Main Dish Dals Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 teaspoon mustard seeds -- (black or yellow) 2 tablespoons olive oil 1 pinch crushed red chili flakes 1/2 cup minced shallots 4 cups cooked chickpeas 1/2 teaspoon turmeric 1/2 teaspoon cumin powder 1/4 teaspoon garlic powder 1 pinch sea salt 1/4 cup chopped fresh cilantro 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.

-----------------* Exported from MasterCook * Curried Dahl Spread Recipe By : Healthful Cooking, Mary Carroll, Star Trib 2/10/99 Serving Size : 1 Preparation Time :0:00 Categories : Beans Curry Dips Dressings Dutch Oven Vegetables East Indian Appetizers *Indian Amount Measure

Ingredient -- Preparation Method

-------- ------------ -------------------------------1 cup dried yellow split peas -- rinsed well 5 cups defatted broth 1 tablespoon dry sherry or apple juice 3 large clov garlic -- minced 3/4 teaspoon cumin seeds 3/4 teaspoon mustard seeds 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 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.

-----------------* Exported from MasterCook * Curried Eggplant (Bhartha) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry Eggplant *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds eggplant 4 medium tomatoes 3 teaspoons fresh chopped coriander

1/2 cup 1/2 cup

ghee finely chopped onion

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.

-----------------* Exported from MasterCook * Curried Garbanzo Beans Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry Dals *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1 tablespoon paprika 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.

-----------------* Exported from MasterCook * Curried Lamb Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Curry Dressings Lamb East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/3 cup dried onion 1/4 cup warm water 3 tablespoons vegetable oil 2 tablespoons ground coriander 1 1/2 teaspoons ground cumin 1 tablespoon ground cardamom 1 teaspoon ground ginger 1 teaspoon turmeric 1/2 teaspoon garlic powder 1/4 teaspoon pepper 1/8 teaspoon ground red pepper 2 pounds -- • 1 1" cubes lamb stew meat 2 cups beef stock salt 1/4 cup plain yogurt 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.

-----------------* Exported from MasterCook * Curried Lamb Chops Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------8 lamb chops -- about 2 lbs salt and freshly ground pepper to taste 1 tablespoon curry powder 1 tablespoon peanut oil 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.

-----------------* Exported from MasterCook * Curried Mushrooms - 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry Mushrooms East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 pound mushrooms 1 large onion 1/4 teaspoon turmeric 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.

-----------------* Exported from MasterCook *

Curried Mushrooms - 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Main Dish *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound mushrooms -- (500 gm) 2 leeks or spring onions -- (scallions) 2 cloves garlic -- crushed 1/2 teaspoon finely grated ginger 6 curry leaves 2 teaspoons curry powder 1 teaspoon salt 1 teaspoon garam masala -- (or) 1/2 teaspoon nutmeg 1/2 cup apple juice 2 teaspoons lemon 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.

-----------------* Exported from MasterCook * Curried Peanuts Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Snacks East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup roasted -- salted blanched

-- peanuts teaspoon curry powder 1/2 teaspoon seasoned salt 1/8 teaspoon garlic powder

1

Combine spices and mix with peanuts. Spread on cookie sheet and roast at 350 degrees for five minutes. Makes 1 cup.

-----------------* Exported from MasterCook * Curried Peas Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry Peas East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups dried split peas or lentils 4 stalks celery -- diced 1/2 teaspoon salt 6 cups water 2 tablespoons olive oil 1 tablespoon butter -- unsalted 1 onion -- diced 2 teaspoons minced ginger 1/2 teaspoon cumin seed 1/2 teaspoon cayenne 2 teaspoons curry powder 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

-----------------* Exported from MasterCook * Curried Peas And Potatoes Recipe By : "The Best of India" by Balraj Khanna Serving Size : 8 Preparation Time :0:00 Categories : Potatoes Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/4 teaspoons ginger root -- chopped 2 1/2 teaspoons garlic -- chopped 1/2 cup chopped onion 1/4 teaspoon salt 1 tablespoon ground cumin 1/2 teaspoon ground turmeric 1 1/2 teaspoons ground coriander 1/4 teaspoon cayenne pepper 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.

-----------------* Exported from MasterCook * Curried Potatoes and Peas (aloo Mutter) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Dressings Potatoes East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 tablespoon ghee or butter 1 small onion -- chopped 3 cloves garlic -- minced 2 tablespoons finely chopped ginger 1 teaspoon ground cumin 1/2 tablespoon ground turmeric 1/2 tablespoon ground coriander 1 can crushed tomatoes -- (15 oz.) 2 red potatoes -- scrubbed, diced 1 1/2 cups frozen peas 1 teaspoon garam masala 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.

-----------------* Exported from MasterCook *

Curried Potatoes With Eggplant (Aloo Baigan Sabji) Recipe By : The Art of Indian Vegetarian Cooking by Yamuna Devi Serving Size : 5 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2" piece ginger root 2 minced green chiles 1/4 cup shredded unsweetened coconut 1/2 teaspoon garam masala 4 tablespoons ghee 1 tablespoon black mustard seeds 1/2 tablespoon whole cumin seeds 1/8 teaspoon asafetida 6 medium potatoes -- boiled and cubed 1 tablespoon turmeric 1 tablespoon coriander 1 small eggplant -- cut in 1" cubes 1 tablespoon salt 3 tablespoons fresh coriander -- chopped 1 tablespoon lemon juice 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.

-----------------* Exported from MasterCook * Curried Pumpkin Dahl Recipe By : www.healthwell.com Serving Size : 6 Preparation Time :0:55 Categories : Vegetables Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

1

medium yellow onion -- quartered 1/4 cup grated coconut 3 cloves garlic 2 serrano or Thai chili peppers -- seeded & diced 1 tablespoon fresh ginger root -- minced 2 teaspoons garam masala 1 teaspoon ground cumin 1/2 teaspoon cinnamon 1 Tsp Salt 1/4 teaspoon turmeric 1/4 teaspoon ground coriander 2 cups light chicken or vegetable stock or water 1 tablespoon canola oil 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.

-----------------* Exported from MasterCook * Curried Rice Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Curry Dressings

East Indian Grains

Appetizers *Indian

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/2 teaspoons butter 1 cup onion -- chopped 1/4 teaspoon garlic -- minced 1 cup rice 1 tablespoon curry powder - 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). :

-----------------* Exported from MasterCook * Curried Rice, Tofu, and Vegetables Recipe By

:

Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/4 cup oil 1 pound tofu -- cut into 3/4 inch --cubes and patted very dry 3 tablespoons butter 1 red bell pepper -- cored and diced -- into 1/2 inch dice 12 ounces sliced mushrooms 1 1/2 teaspoons turmeric 2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1/4 teaspoon cayenne pepper 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

-----------------* Exported from MasterCook * Curried Turkey Turnovers

Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 teaspoon curry powder 1/2 teaspoon salt 1/2 teaspoon ground cumin 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.

-----------------* Exported from MasterCook * Curried Vegetable Stew Recipe By : Serving Size : 8 Preparation Time :1:00 Categories : East Indian Appetizers *Indian Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 zucchini 2 japanese eggplant 1 red bell pepper 1 pound cauliflower 1 pound broccoli 2 carrots -- peeled 1 teaspoon coriander seed 2 tablespoons vegetable oil 1 tablespoon unsalted butter 2 large onions -- diced 2 cloves garlic -- minced 1 1/2 tablespoons minced fresh ginger 1/2 teaspoon cayenne pepper 2 teaspoons ground cumin 1 teaspoon ground turmeric 1/2 teaspoon salt 2 cups chicken stock 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.

-----------------* Exported from MasterCook * Curried Vegetable Stew With Tamarind & Coconut Milk Recipe By : Jump Up and Kiss Me, by Jennifer Trainer Thompson, page 90 Serving Size : 6 Preparation Time :0:00 Categories : Vegetables East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***TAMARIND PUREE*** 3 ounces tamarind pulp -- (seedless) 1 cup boiling water ***CURRY*** 2 teaspoons ground coriander 2 teaspoons ground cumin 1 teaspoon ground fenugreek seed 1/2 teaspoon ground turmeric 1/2 teaspoon ground black pepper 2 whole star anise -- (or dash of fennel -- seed) 3 tablespoons vegetable oil 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 1 1/2 cups 2 3

water cooked garbanzo beans -- yellow lentils or channa dal cups snow peas or sugar snap peas (fresh or frozen) 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.

-----------------* Exported from MasterCook * Curried Whole Chick Peas (Chole) Recipe By : Yamuna Devi "The Art Of Indian Vegetarian Cooking" Serving Size : 6 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/4 cups chick peas 5 1/2 cups water 1 bay leaf 5 tablespoons ghee 1 stick cinnamon -- (2 inch) 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 tablespoon turmeric 1 1/2 teaspoons hungarian paprika 1 tablespoon coriander 1/2 teaspoon cayenne 1/8 teaspoon asafetida 1 large tomato -- diced 1 tablespoon salt 3 tablespoons lemon juice 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.

-----------------* Exported from MasterCook * Curried Yogurt Dressing Recipe By : "The Curry Book"-Nancie McDermott Serving Size : 1 Preparation Time :0:00 Categories : Curry Dressings Salads - Dressings East Indian Appetizers Cheese And Eggs *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2/3 cup mayonnaise 1/2 cup plain yogurt 2 tablespoons re wine vinegar 1 tablespoon honey 1 tablespoon curry powder 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.

-----------------* Exported from MasterCook * Curry Base Recipe By : Cooking with Curry- Renu Arora Serving Size : 4 Preparation Time :0:00 Categories : Dressings East Indian Appetizers Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 medium onions -- chopped 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.

-----------------* Exported from MasterCook * Curry Base From "Cooking With Curry" Recipe By : "Cooking with Curry" - Renu Arora Serving Size : 4 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 medium onions -- finely chopped 1/3 cup canola oil 1/4 teaspoon cumin seeds 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.

-----------------* Exported from MasterCook * Curry Beef With Rice Recipe By : LHJ ONLINE http://www.lhj.com Serving Size : 4 Preparation Time :0:00 Categories : Beef Curry Dressings East Indian Appetizers Grains *Indian

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound lean ground beef 3/4 cup chopped onions 1 tablespoon minced fresh ginger 2 teaspoons curry powder 1 teaspoon minced garlic 1 teaspoon minced jalapeño chili 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 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.

-----------------* Exported from MasterCook * Curry In A Hurry Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound shrimp or boneless -- skinless breasts 2 1/2 tablespoons oil 1 1/2 teaspoons curry powder

1/4 teaspoon red chile powder or -- cayenne pepper teaspoon crushed garlic can tomatoes, crushed or whole, skinless, chop teaspoon crushed ginger salt to taste 1 tablespoon heavy cream 1/4 cup fresh chopped coriander 1/2 teaspoon lemon juice 1 1 1

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.

-----------------* Exported from MasterCook * Curry Leaf Chutney (Karivepaku Kharam) Recipe By : "Delicious Recipes From Andhra" by Karuna Serving Size : 1 Preparation Time :0:00 Categories : Eggplant Chutney *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Curry Masala Powder Recipe By : Femina Magazine Serving Size : 1 Preparation Time :0:15 Categories : *Indian Spices And Pastes Curry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 tablespoons coriander seeds 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 asafetida 1 teaspoon ginger powder 1 teaspoon chile powder 1 teaspoon mustard 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.

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* Exported from MasterCook * Curry Oil Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry Dressings Salads - Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

-----------------* Exported from MasterCook * Curry Powder - 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry Spices And Pastes *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

4 1/2 teaspoons 2 teaspoons 1 1/4 teaspoons 1 teaspoon 1 teaspoon 1/2 teaspoon 1 1/2" stick 1/4 teaspoon 1/4 teaspoon

coriander turmeric cumin seed whole black peppercorns cayenne pepper cardamom seed cinnamon cloves, whole ginger, powdered

Mix thoroughly and grind very fine. Store in air-tight container.

-----------------* Exported from MasterCook * Curry Powder - 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry Spices And Pastes *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons cumin seeds 2 tablespoons fenugreek 1 1/2 teaspoons mustard seeds 1 tablespoon black peppercorns 1/2 cup coriander 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.

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* Exported from MasterCook * Curry Powder - 3 Recipe By : "How To Make Good Curries" by Helen Lawson, Copyright 1973 Serving Size : 6 Preparation Time :0:00 Categories : Curry Spices And Pastes *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/4 cup ground cinnamon 2 1/2 tablespoons ground coriander 2 1/2 tablespoons ground turmeric 3 tablespoons ground cumin 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 1 tablespoon ground ginger 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.

-----------------* Exported from MasterCook * Curry Powder - 4 Recipe By : How To Make Good Curries by Helen Lawson, Copyright 1973 Serving Size : 6 Preparation Time :0:00 Categories : Curry Spices And Pastes *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup ground turmeric 1 1/3 cups coriander seeds

1 2 2 1

cup ounces

cumin seeds dried root ginger peppercorns 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 2 tablespoons mustard seeds 2 tablespoons poppy seeds Store in an airtight jar after blending well. NOTE: A more robust basic blend.

-----------------* Exported from MasterCook * Curry Powder - Cook's Book Recipe By : The Cook's Book of Uncommon Recipes Serving Size : 1 Preparation Time :0:00 Categories : *Indian Curry Spices And Pastes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------10 whole black peppercorns 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 turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground nutmeg In your blender grind the whole spices together. Add the powdered spices. Store in an airtight container in a dry place. YIELD: about 1/4 cup NOTE : A good place to find fenugreek seeds is a health food store.

-----------------* Exported from MasterCook * Curry Powder - Frugal Gourmet Recipe By : The Frugal Gourmet Cooks with Wine by Jeff Smith Serving Size : 1 Preparation Time :0:00 Categories : Spices And Pastes *Indian Curry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 tablespoon turmeric 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.

-----------------* Exported from MasterCook * Curry Powder - Jaffrey Recipe By : Adapted from "Madhur Jaffrey's World Vegetarian" cookbook Serving Size : 1 Preparation Time :0:11 Categories : *Indian Spices And Pastes Curry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Curry Powder - Madras Style Recipe By : "How To Make Good Curries" by Helen Lawson, Copyright 1973 Serving Size : 3 Preparation Time :0:00 Categories : Curry Spices And Pastes *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 1/2 tablespoons coriander seeds 2 teaspoons garlic powder 1 tablespoon ground cumin 2 teaspoons ground turmeric 1 tablespoon ground ginger 1 tablespoon chile seasoning 1/2 teaspoon ground allspice 1 tablespoon salt 1 tablespoon ground black pepper 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.

-----------------* Exported from MasterCook * Curry Powder - Sahni Recipe By : Julie Sahni's "Classic Indian Vegetarian and Grain Cooking" Serving Size : 1 Preparation Time :0:00 Categories : *Indian Spices And Pastes Curry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook *

Curry Powder-Martha Stewart Living Recipe By : Martha Stewart Living - Feb/Mar 1994 Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Spices And Pastes Curry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons coriander seeds 1 tablespoon cumin seeds 1/2 tablespoon mustard seeds 1 tablespoon fenugreek seeds 4 small dried red chiles 1 tablespoon peppercorns 10 fresh or dried curry leaves -- optional 1/2 tablespoon ground ginger 1 tablespoon ground turmeric 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.

-----------------* Exported from MasterCook * Curry Puffs Recipe By : Serving Size : 1 Preparation Time :1:00 Categories : Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------400 gram puff pastry ***FOR THE FILLING*** 500 gram cooked kheema curry

***FOR THE KHEEMA CURRY*** tablespoons ghee) gram onions -- chopped fine cloves garlic, minced fresh green chiles -- chopped gram coarsely ground lean minced beef gram carrot -- cubed fine gram tinned plum tomatoes tablespoon tomato ketchup milliliter tomato soup grams coriander leaves -- chopped fine teaspoons garam masala powder tablespoon dried fenugreek leaves -- (optional) (15 g) salt to taste ***FOR THE SPICES*** 2 teaspoons coriander powder 1 teaspoon turmeric powder 1 1/2 teaspoons cardamom powder

4 225 3 2 450 150 200 1 700 40 2 1

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.)

-----------------* Exported from MasterCook * Curry-Laced Tomato-Lentil Broth Recipe By : "Classic Indian Vegetarian and Grain Cooking," Serving Size : 8 Preparation Time :0:00

Categories : Dals *Indian

Soups And Stews

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup red lentils 4 cups water 1/4 teaspoon turmeric 2 cups canned crushed tomatoes 1 1/2 teaspoons cumin 2 teaspoons ground coriander 1/2 teaspoon cayenne pepper 1 tablespoon minced onion 1 tablespoon minced garlic salt -- to taste 1 tablespoon lemon juice 1 tablespoon vegetable oil 1 tablespoon black mustard seeds 2 tablespoons chopped fresh coriander 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).

-----------------* Exported from MasterCook * Custard Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Cutlets From Leftover Vegetables Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : East Indian Appetizers *Indian Amount Measure

Ingredient -- Preparation Method

-------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Daal Information Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------text only

By Sharon Raghavachary 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!!

-----------------* Exported from MasterCook * Daal-Baati Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***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 tablespoon ghee or oil 1/2 teaspoon garam masala 1 teaspoon red chilli powder 1/4 teaspoon haldi -- (turmeric) powder 1/2 teaspoon dhania -- (coriander seeds) -- powder salt to taste 1/2 lemon 1 tablespoon coriander chopped 1/2 inch ginger grated 1/2 teaspoon cumin and mustard seeds 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. Garnish with chopped coriander. Serve hot with hot steamed rice. Making time for daal: 1/2 hour Makes:4 servings Shelf life: Best hot and fresh

-----------------* Exported from MasterCook * Dabeli Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------6 pavs or medium buns 2 potatoes -- boiled, peeled &

-- mashed tablespoons tamarind chutney -- (refer chutneys) tablespoons green all purpose chutney -- (refer chutneys) tablespoon peanuts roasted & halved 1/2 pomegranate cleaned 2 tablespoons coriander leaves finely chopped 1 large onion finely chopped 1/2 teaspoon dhania powder 1/2 teaspoon garam masala powder 1/2 teaspoon amchoor -- (dried mango powder) 1/4 teaspoon black pepper 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.) 3 2 1

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

-----------------* Exported from MasterCook * Dadhyonam (Yoghurt Rice) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Rice *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Dahi Bhalla - 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Dals Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup urad dal 1 kilogram yogurt 2 teaspoons roasted cumin powder 1 teaspoon red chile powder 1 teaspoon kala namak salt -- to taste 1 inch ginger -- julienne oil -- for frying 3 tablespoons chopped coriander leaves 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.

-----------------* Exported from MasterCook * Dahi Bhalla - 2 Recipe By : Femina Magazine Serving Size : 4 Preparation Time :0:45 Categories : Dals Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***FOR THE BHALLAS*** 1 cup lentils -- (dhuli urad dal) 600 milliliter water 1/2 teaspoon salt 1 teaspoon cumin seeds 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 3/4 teaspoon cumin powder 1/2 teaspoon black rock salt 1/2 teaspoon white pepper powder ***FOR THE GARNISHING*** 1 teaspoon ginger, julienne 1 teaspoon green chiles, julienne 5 grams coriander leaves -- chopped 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. -----------------

-----------------* Exported from MasterCook * Dahi Chicken Recipe By : Shekhar Serving Size : 1 Preparation Time :0:00 Categories : Dressings Chicken Chiles *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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!) 1 teaspoon turmeric powder 3 teaspoons red chilli powder 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.

-----------------* Exported from MasterCook * Dahi Kabob Recipe By : Femina Magazine Serving Size : 4 Preparation Time :0:30 Categories : Side Dish *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------500 milliliter curd * salt -- to taste 1/2 teaspoon white pepper powder 2 tablespoons cornstarch 20 grams roasted chana -- powdered 1/2 teaspoon cardamom powder 1 teaspoon saunf -- (aniseed) powder ghee -- for frying ***FOR THE FILLING*** 4 green chiles -- chopped 50 grams figs -- chopped fine 10 grams ginger -- julienne 20 grams coriander leaves -- 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. -----------------* Exported from MasterCook * Dahi Kaleji Chakattari Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------500 gram sliced kaleji -- (liver) 1 cup fresh curd 4 minced onions 2 teaspoons fenugreek seeds 4 tablespoons ghee a handful of chopped coriander leaves ***for paste*** 1 medium sized chopped garlic 1 1 inch long ginger 1/2 teaspoon turmeric 2 teaspoons coriander seeds 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.

-----------------* Exported from MasterCook * Dahi Papdi Chaat Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***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 1/2 teaspoon chaat masala 1/2 teaspoon red chile powder 1/4 bunch coriander leaves 150 milliliters curds ***CHUTNEY*** 100 grams tamarind 75 grams jaggery 1 teaspoon red chile powder 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.

-----------------* Exported from MasterCook * Dahi Sev Batata Puri Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***FOR PURIS*** 2 cups very fine semolina -- (soji or rava) salt to taste water oil to deep fry puri cutter ***OTHER INGREDIENTS*** 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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* Exported from MasterCook * Dahi Vada (Bhalla) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***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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* Exported from MasterCook * Dahi Vada (Savory Balls In Yogurt) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Dals Snacks *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Dahi Wada Recipe By : Delicious Recipes From Andhra by Karuna Serving Size : 1 Preparation Time :0:00 Categories : Eggplant *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup black gram dal -- peeled and broken 2 1/2 pounds yogurt 1 tablespoon mustard powder

2 1

green chiles stem curry leaves 1/4 kilogram oil 1 tablespoon chile powder 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.

-----------------* Exported from MasterCook * Dahl Palak (Spinach And Split Peas) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Vegetarian Main Dish Dals *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup split peas 2 cups water 1/4 teaspoon turmeric 1/2 teaspoon salt 1 pound spinach -- chopped 3 tablespoons butter/oleo 1 tablespoon ginger -- fresh and chopped 4 garlic cloves -- chopped 1 tablespoon garam masala 1 tablespoon lemon juice 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.

-----------------* Exported from MasterCook * Dakshin Murgh - Chicken Coriander Coconut Curry Recipe By : Madhur Jaffrey's Indian Cooking - (modification) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Curry Dressings *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 tablespoons coriander seeds 1/4 teaspoon fenugreek seeds 2 teaspoons black peppercorns 6 tablespoons vegetable oil 1 teaspoon black mustard seeds 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 1/2 teaspoon ground turmeric 1 teaspoon cayenne pepper 1 1/2 teaspoons salt 1 tablespoon lemon juice 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.

-----------------* Exported from MasterCook * Dal (Indian Spilt-Pea Soup) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry Dals Dressings Soups And Stews *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound dry yellow split peas 2 celery stalks -- finely chopped 1 large carrot -- finely chopped 1 medium onion -- finely chopped 2 tablespoons sweet butter 1 tablespoon curry powder 1 tablespoon lemon juice 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.

-----------------* Exported from MasterCook * Dal - 1

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Dals Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup tur (toor) dal 1 tomato 1 teaspoon turmeric powder 1 teaspoon mustard seeds 1/2 teaspoon cumin seeds 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.

-----------------* Exported from MasterCook * Dal And Potato Stew Recipe By : Yogi Vithaldas from the Yogi Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Curry Dals Dressings Potatoes Soups And Stews *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup chana dal 4 cups water 2 teaspoons salt

4 2

tablespoons ghee large potatoes -- peeled and chopped 1/4 teaspoon cayenne pepper 1/4 teaspoon turmeric 2 large ripe tomatoes -- (or one can stewed) -- peeled and chopped 2 teaspoons garam masala -- (or curry powder) 1 teaspoon cumin 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

-----------------* Exported from MasterCook * Dal and Vegetable Curry Recipe By : Rajeev Krishnamoorthy Serving Size : 6 Preparation Time :0:00 Categories : Vegetables East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons oil 1 teaspoon mustard seeds 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.

-----------------* Exported from MasterCook * Dal Dhokli (Dumplings In Lentil Curry) Recipe By : welcometoindia.com Serving Size : 6 Preparation Time :0:30 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup tuvar dal 2 tablespoons peanuts -- (soaked in water for -- 30 min.) 1 teaspoon cumin seeds 5 cloves garlic -- chopped 4 cocums 1/2 teaspoon turmeric powder 1/2 teaspoon chilli powder 2 teaspoons sugar 1 cup coriander leaves -- chopped 6 curry leaves 1/4 teaspoon asafetida ghee salt -- to taste ***FOR THE DHOKLI*** 1 cup wheat flour -- (aata) 1/2 teaspoon turmeric 1/2 teaspoon chilli powder 1/2 teaspoon asafetida 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.

-----------------* Exported from MasterCook * Dal Fry Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/4 cup toor dal 1/4 cup yellow moong dal 1/8 cup masoor dal 1/8 cup channa dal 3 green chillies -- (3 to 4) 2 stalks curry leaves 1/2 teaspoon garlic grated 1/2 teaspoon ginger grated 1/2 tablespoon lemon juice 1 onion finely chopped 1 tablespoon chopped coriander 1/2 teaspoon cumin & mustard seeds 1/2 teaspoon red chilli powder 1/2 teaspoon turmeric powder 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. Making time: 20 minutes (excluding pressure cooking time) Makes: 4 servings Shelflife: Best fresh piping hot.

-----------------* Exported from MasterCook * Dal Ka Seera Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Dal Kofta Curry (Steamed Toor Balls In Buttermilk) Recipe By : Ya Gotta Have It Recipes Serving Size : 1 Preparation Time :0:00 Categories : Dals Curry

*Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***FOR THE KOFTA BALLS*** 1 cup toor dal -- (toovar dal) 1 piece ginger -- (1/2 inch) 4 green chiles 2 cloves garlic 1 small onion 1 handful cilantro leaves -- optional ***FOR CURRY*** 4 cups buttermilk or yogurt 4 green chiles -- finely chopped 1 piece ginger -- (1 inch), grated 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon channa dal -- (roasted, if -- desired) 1/4 teaspoon fenugreek 1/2 teaspoon turmeric 1/4 cup desiccated unsweetened coconut -- (approx), ground ***FOR FLAVORED OIL*** 2 tablespoons oil 1/2 teaspoon black mustard seeds 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!

-----------------* Exported from MasterCook * Dal Makhani Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 toor dal 1/4 cup yellow moong dal 1/4 cup masoor dal 1 onion grated 2 green chillies sliced 1/4 teaspoon ginger grated 1/2 tablespoon coriander finely chopped 1/2 teaspoon cumin seeds 1/4 teaspoon red chilli powder 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

-----------------* Exported from MasterCook * Dal Makhani (Dal Fry) Recipe By : Nisha Verma - ([email protected] ) Serving Size : 1 Preparation Time :0:00 Categories : Dals *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup whole urad dal 1 tablespoon coriander powder 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.

-----------------* Exported from MasterCook * Dal Palak - 1 Recipe By : Cooking the Punjabi Way by Aroona Reejhsinghan Serving Size : 1 Preparation Time :0:00 Categories : Curry *Indian Amount Measure

Ingredient -- Preparation Method

-------- ------------ -------------------------------2 bunches spinach 1 bunch fenugreek leaves 1 bunch dill 100 grams blanched -- diced tomatoes 1 piece ginger -- (1 inch) 3 cloves garlic 1/2 teaspoon turmeric powder 2 small onions -- minced 1 tablespoon ground cumin seeds 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.

-----------------* Exported from MasterCook * Dal Palak - 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Dals Curry Cheese And Eggs *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup dal moong presoaked 2 whole black peppercorns 1/2 teaspoon chile powder salt according to taste 1/4 teaspoon haldi powder 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.

-----------------* Exported from MasterCook * Dal Saat Nizam (Hyderabadi) Recipe By : Serving Size : 4 Preparation Time :0:55 Categories : Vegetables *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 chile powder 1 1/2 teaspoons turmeric powder salt to taste 5 cardamom 5 cloves 3 black cardamom 5 cm cinnamon 5 bay leaves 4 teaspoons ginger paste 3 teaspoons garlic paste 4 tablespoons tamarind pulp 2 tablespoons lemon juice 4 green chiles -- slit lengthwise 12 mint leaves ***THE FIRST TEMPERING*** 1 tablespoon ghee 3/4 teaspoon cumin seeds ***THE SECOND TEMPERING*** 1 tablespoon ghee 8 cloves garlic, minced ***THE THIRD TEMPERING*** 1 tablespoon ghee 4 red chiles, gounds ***THE FOURTH TEMPERING*** 1 tablespoon ghee ) 24 curry leaves

***THE FIFTH TEMPERING*** tablespoon ghee teaspoon mustard seeds ***THE SIXTH TEMPERING*** 1 tablespoon ghee 1/4 teaspoon asafetida ***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 1 1

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)

* Exported from MasterCook * Dal Tori Tarka (Channa Dal And Corgettes) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

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 1 1/2 teaspoons salt 1 1/2 teaspoons chili powder 3/4 teaspoon turmeric 3/4 teaspoon paprika 1 teaspoon coriander powder 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.

-----------------* Exported from MasterCook * Danka Murghi Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 whole chicken 4 onions -- (finely chopped) 4 green chiles 4 tablespoons coconut grated

2 2 5 1 4 1

teaspoons khus khus seeds tablespoons ginger-garlic paste cloves -- cardamom cup yogurt cilantro leaves -- (finely chopped) tablespoons oil 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.

-----------------* Exported from MasterCook * Dasheen Gnocchi And Marinara Sauce Recipe By : Martha Stewart http://www.marthastewart.com Serving Size : 6 Preparation Time :0:00 Categories : Curry Dressings *Indian Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 teaspoon garlic -- minced 1/4 cup dry white wine 1 cup tomatoes -- finely chopped 1/2 cup marinara sauce -- recipe follows freshly ground pepper 2 large eggs -- lightly beaten 1/2 teaspoon freshly grated nutmeg 1 cup all-purpose flour grated parmesan cheese -- for garnish *marinara sauce* 1/2 cup olive oil 1/4 cup chopped onion 4 cloves garlic -- minced

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 paleyellow 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.

-----------------* Exported from MasterCook * Date & Raisin Chutney

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 ground cumin 2 teaspoons tamarind concentrate 2 teaspoons soft brown sugar 1 1/2 teaspoons salt or to taste 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. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

-----------------* Exported from MasterCook * Date Delights Recipe By : Taste of Home, Helen Wolber, BrookvilIe, Indiana Serving Size : 1 Preparation Time :0:00 Categories : Curry Dressings *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Date Halwa - Karjura Halwa Recipe By : "Mangalorean Cuisine" by Saranya S. Hegde Serving Size : 6 Preparation Time :0:00 Categories : Eggplant *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Deep-Dish Salmon Pie Recipe By : America Cooks Serving Size : 6 Preparation Time :0:00

Categories : Dressings *Indian

Fish And Seafood

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Delhi-Style Potatoes Recipe By : The Straits Cafe Serving Size : 4 Preparation Time :0:00 Categories : Vegetables *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound potatoes 2 medium onions 1 tablespoon ghee or peanut oil 1/4 teaspoon black mustard seeds 1/2 teaspoon ground turmeric 1/2 teaspoon chili powder 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.

-----------------* Exported from MasterCook * Dhal - 1 Recipe By : Mangalorean Cuisine by Saranya S. Hegde Serving Size : 4 Preparation Time :0:00 Categories : Dals Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup toovar dhal* 2 tomatoes -- chopped 10 green chiles -- (to 12), chopped 1 teaspoon asafetida salt -- to taste ***FOR SEASONING*** 2 tablespoons oil 1 teaspoon mustard seeds 1 sprig curry leaves 2 red chiles -- broken * 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.

-----------------* Exported from MasterCook * Dhal - 2 Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Dals *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

1 1/4 cups brown lentils 3 3/4 cups water 1 teaspoon turmeric 1 garlic clove -- crushed 2 tablespoons ghee 1 large onion -- chopped 1 teaspoon garam masala 1/2 teaspoon ground ginger 1 teaspoon coriander 1/2 teaspoon cayenne pepper 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.

-----------------* Exported from MasterCook * Dhal - 3 Recipe By : Mangalorean Cuisine by Saranya S. Hegde Serving Size : 4 Preparation Time :0:00 Categories : Dals *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup toovar dhal* 2 tomatoes -- chopped 10 green chiles -- (to 12), chopped 1 teaspoon asafetida salt -- to taste ***FOR SEASONING*** 2 tablespoons oil 1 teaspoon mustard seeds 1 sprig curry leaves 2 red chiles -- broken * 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.

-----------------* Exported from MasterCook * Dhal - 4 Recipe By : Prakash Jayaraman Serving Size : 4 Preparation Time :0:00 Categories : Dals Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 medium onion 1 small tomato 1/2 teaspoon cumin seeds 4 teaspoons oil 1 1/2 cups thur dal -- (or any lentil) 1/2 teaspoon turmeric powder 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.

-----------------* Exported from MasterCook * Dhal - Mangalorean Recipe By : Mangalorean Cuisine by Saranya S. Hegde Serving Size : 4 Preparation Time :0:00 Categories : Dals Eggplant *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup toovar dhal 2 tomatoes -- chopped 10 green chiles -- (to 12), chopped 1 teaspoon asafetida salt -- to taste ***FOR SEASONING*** 2 tablespoons oil 1 teaspoon mustard seeds 1 sprig curry leaves 2 red chiles -- broken Wash the dal and soak it 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.

------------------

* Exported from MasterCook * Dhana Ghosht Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Curry Dressings Lamb *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 pounds stewing lamb -- trimmed - of fat and diced 2 cups yogurt -- (full-fat), - natural 6 garlic cloves -- crushed 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 4 tablespoons cooking oil - -- (mustard oil is -- best) 2 medium onions -- (or more - to taste) 3 teaspoons cumin seeds 1 teaspoon turmeric powder 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. Stovetop 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.

-----------------* Exported from MasterCook * Dhaniya Aloo Mongodi Recipe By : Femina Magazine Serving Size : 4 Preparation Time :0:30 Categories : Curry Potatoes Cheese And Eggs *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 2 teaspoons cumin seeds 20 grams ginger paste 10 grams garlic paste

3 1 3 1

teaspoons coriander powder teaspoon chile powder teaspoons turmeric powder cup fresh tomato puree 3/4 teaspoon coarse black pepper powder 1/2 teaspoon green cardamom powder 1/4 teaspoon cinnamon powder 1/4 teaspoon nutmeg powder generous pinch of kasoori methi powder ***FOR THE GARNISH*** 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.

-----------------* Exported from MasterCook * Dhansak Recipe By : Michael Pandya, "Indian Vegetarian Cooking" Serving Size : 4 Preparation Time :0:00 Categories : Dals Curry *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup mixed legumes

3 1 4 1 2 1

cups water pound mixed vegetables tablespoons ghee small onion -- diced. garlic cloves -- chopped green chile -- chopped 1/2 teaspoon turmeric 2 teaspoons garam masala salt to taste 1 tablespoon lemon juice 3 tablespoons chopped cilantro 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.

-----------------* Exported from MasterCook * Dhanya Chatni (Fresh Coriander Chutney) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Curry Dressings Chutney *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/4 cup onion -- 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"

-----------------* Exported from MasterCook * Dhingri Chholey Recipe By : Femina Magazine - J. Inder Singh Kalra and Pushpesh Pant Serving Size : 4 Preparation Time :0:15 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***FOR THE CHHOLEY*** 1 cup kabuli channa -- (chickpeas) 1 pinch soda bicarb -- (baking soda) 1/4 cup desi ghee 20 grams ginger paste 10 grams garlic paste salt -- to taste 1/2 teaspoon amchur powder 1/2 teaspoon coarse black pepper 1/4 teaspoon cumin powder 1/4 teaspoon cinnamon powder 1/4 teaspoon black cardamom powder 1/4 teaspoon nutmeg powder 1 pinch black salt 1 pinch kasoori methi powder (dried fenugreek leaves -- powdered) 1 tablespoon lemon juice 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 teaspoon fennel seeds 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 1 teaspoon cumin seeds 3 spring onions 20 grams ginger paste 10 grams garlic paste 200 milliliters fresh tomato puree 1 teaspoon Kashmiri deghi mirch salt -- to taste 1/2 teaspoon coarse black pepper 2 tablespoons processed cheese -- grated ***FOR THE FILLING*** 2 tablespoons toasted almond flakes 8 walnut halves -- chopped 16 sultanas 2 green chiles -- slit lengthwise 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.

-----------------* Exported from MasterCook * Dhingri-Beans Pullao Recipe By : Tarla Dalal Serving Size : 1 Preparation Time :0:00 Categories : Vegetables *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 4 medium onions -- finely chopped 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 garam masala 1 1/2 teaspoons ground coriander 2 teaspoons finely chopped fresh coriander or parsley 1 1/2 teaspoons salt 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.

-----------------* Exported from MasterCook * Dhokla Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 cups rice 1/4 cup moong, chana, toovar & -- urad dals 4 tablespoons yogurt 1/4 teaspoon baking soda 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 2 teaspoons black mustard seeds 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.

-----------------* Exported from MasterCook * Dhokla (Khaman) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup -- ¥ 1 gram flour 1 cup water 1 1/2 teaspoons sugar 1/2 teaspoon citric acid 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 1/4 cup coriander chopped 1/2 teaspoon mustard seeds 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).

-----------------* Exported from MasterCook * Diced Potatoes With Turmeric And Cumin Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Dressings Potatoes *Indian Amount Measure

Ingredient -- Preparation Method

-------- ------------ -------------------------------1 1/2 pounds new potatoes 5 tablespoons oil 1/8 teaspoon asafetida 1/2 teaspoon black mustard seeds 1/2 teaspoon cumin seeds -- whole 1/8 teaspoon turmeric 1/2 teaspoon coriander -- ground 1/2 teaspoon cumin -- ground 1/4 teaspoon cayenne 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"

-----------------* Exported from MasterCook * Didir Onion Rava Dosa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1 pinches asafoetida 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.

-----------------* Exported from MasterCook * Dijaj Ala Timman Recipe By : Serving Size : 4 Preparation Time :0:40 Categories : Meat Chicken *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***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 160 milliliter water 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

* Exported from MasterCook * Dikyet Bamya (Egyptian) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beef Curry Cheese And Eggs *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

-----------------* Exported from MasterCook * Dilli Ka Saag Gosht - Lamb With Spinach

Recipe By : Madhur Jaffrey's Indian Cooking Serving Size : 6 Preparation Time :0:00 Categories : Dressings *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------8 tablespoons vegetable oil 1/4 teaspoon black peppercorns 7 cloves 2 bay leaves 6 cardamom pods 1 cup onions -- finely chopped 8 cloves garlic -- finely chopped 1 1 inch piece fresh ginger root -- finely chopped 2 pounds lamb shoulder -- boned and cubed 2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon salt 5 tablespoons natural yogurt -- beaten 2 pounds fresh spinach -- washed, trimmed and -- chopped 1/4 teaspoon garam masala 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.

-----------------* Exported from MasterCook * Do Piaza - 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Lamb Cheese And Eggs *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 kilogram mutton -- (can also be cooked -- with beef)

6 3 2 2 1 3 3

onions chopped -- up to 7 whole red chiles teaspoons garlic teaspoons ginger teaspoon garam masala powder tablespoons yogurt tablespoons oil -- up to 4 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.

-----------------* Exported from MasterCook * Doodh Kamal Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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 1/2 teaspoon cardamom powder 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

-----------------* Exported from MasterCook * Doodhi Dal Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Indian

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 small bott gourd 1/2 cup channa dal -- (bengal gram) 1 teaspoon coriander finely chopped 1 stalk curry leaves 3/4 teaspoon dhania powder 1/2 teaspoon red chilli powder 1/4 teaspoon turmeric powder salt to taste 1/2 teaspoon sugar 3 small pieces tamarind -- (3 to 4) 2 pinches asafoetida 1/4 teaspoon mustard & cumin seeds 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. Garnish with chopped coriander. Serve hot with chappati, phulka or tandoori roti. Making time: 20 minutes (excluding soaking time) Makes: 4 servings Shelflife: 1 day refrigerated (but best flavour is when fresh)

-----------------* Exported from MasterCook * Doodhi Halwa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Doodhi Raita Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup grated doodhi -- (bottlegourd) 2 cups fresh curds

1/2 cup milk teaspoon cumin powder 3/4 teaspoon red chilli powder salt to taste 1 teaspoon ground sugar 1/2 teaspoon cumin and mustard seeds 1/2 tablespoon coriander chopped finely 1

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. Making time: 15 minutes Makes: 4 servings Shelflife: Fresh

-----------------* Exported from MasterCook * Dopiaza - (Pork Curry With Onions) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pork Curry Main Dish *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

2 2 1 1

teaspoons teaspoons teaspoon teaspoon 1/2 teaspoon

ground coriander turmeric fenugreek seeds salt 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

-----------------* Exported from MasterCook * Dosa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Snacks *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***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 cloves 1/8 cup

cumin seeds (or 4) 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) 4 leaves limdo -- (to 5) 2 tablespoons oil salt -- to taste 3/4 teaspoon haldi powder -- (turmeric) 1/4 teaspoon hing -- (asafetida) 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 4 leaves limdo -- (to 5) 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 1 teaspoon ginger paste 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 leaves limdo -- (to 3) 2 cups plain yogurt 1 green chile -- finely chopped, -- optional green dhania -- to garnish 3

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!!!! :) !

-----------------* Exported from MasterCook * Dosa (Pancakes South-Indian Style) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Snacks *Indian

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 cups parboiled rice 1 cup black gram dal 2 teaspoons fenugreek seeds 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.

-----------------* Exported from MasterCook * Dosa Batter Recipe By : Serving Size : 1 Preparation Time :0:10 Categories : Dosas *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------150 gram raw -- (boiled) rice 50 grams urad dal

15 10 5

grams grams

cooked rice poha -- (pressed rice) 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.

-----------------* Exported from MasterCook * Dosai Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : *Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

-----------------* Exported from MasterCook * Dosai Molaga Podi (Dosai Chile Powder) Recipe By : http://fb1.math.nat.tuServing Size : 1 Preparation Time :0:00 Categories : *Indian Amount Measure

Ingredient -- Preparation Method

-------- ------------ -------------------------------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