very fine paste. b. Add salt to the curds and beat until it becomes smooth. Add the ground paste and beat again to mix all ingredients. Use it as dip or salad dressing. Pakwan Buzzword: DUM "Dum" describes a process whereby the material is cooked between two gentle fires, one above and one below. Usually, the one below is a wood fire and is drawn, should the heat be excessive. The one above is live charcoal, extensively used for making Biryani or Hyderabadi Dishes. Ask Chef Sonzy: You can call me Sonzy. Ask me any recipe questions or queries you have about Indian cooking. You can also send in your comments, suggestions and contributions to me and I will feature them here. Indian Food and Cuisine 45Second Newsletter at WZ.COM Issue #2 Welcome, Indianfood Lovers! This issue of "Pakwan" highlights the motherly touch that is echoed in all Indian recipes. Each dish in India is nurtured with love and is a feast in itself. So have a ball Weekly ReSource: Ammas.com features a full cooking section made up of 36,000 authentic Indian recipes, including prompt cooking advice and online cooking school. Managed by mothers, they have everything from microwave cooking to party makeovers. http://www.ammas.com Quick Tip: How to make Paneer 1 ltr milk 1/2 tsp citric cid or lemon juice 2 tbsp water Method: a. Dissolve the citric acid in water. Bring milk to boil, stirring continuously. Add the acid solution gradually, while stirring. When the milk curdles fully, turn off heat. b. Cover for 34 minutes. Drain into a muslin cloth. Hold pouch under running water. Press out excess water. c. Shape and place cloth under heavy weight for 23 hours before using as required. However, another substitute which can be used to make paneer dishes is Tofu or cheese made of soy milk. Try that too :) Pakwan Buzzword: "Karahi" is indeed a woktype utensil used in India. Karahi dishes are quick stirfried style cooking with lamb, chicken, seafood or vegetables, often served in a cast iron skillet. These karahi dishes are very famous in British restaurants. Indian Food and Cuisine 45Second Newsletter at WZ.COM Issue #3 Welcome, Indianfood Lovers! I turned 24 on the 24th of last month, and my mother gave me a birthday surprise. It's a favourite dessert made in Indian Monsoons called "Malpua." You can read the recipe here: http://www.sanjeevkapoor.com/recipes/desserts/sweetmeats/ malpua.html Weekly ReSource: Chef Shital Kejriwal brings you a nice collection of Authentic Indian Cuisine at this site. It also has a bachelor's area, some rechauffing tips. Special sections on Rajasthani and South Indian food are worth reading. http://www.cookingmarvel.com Quick Tip: Q: If you have absolutely no traces of curd in your house, how can you make curd without borrowing a little from your neighbor's house? A: If we put in a little (2 tsp) of Dal (Pulses) Stock in the utensil in which curd is made, you can still make curd without any help in the first place. :) Pakwan Buzzword: Tandoor (tahnDOOR): Used throughout India (and found in Indian restaurants throughout the world), the traditional roundedtop tandoor oven is made of brick and clay. It's used to bake foods over direct heat produced from a smoky fire. The dough for the delicious Indian bread naan is slapped directly onto the oven's clay walls and left to bake until puffy and lightly browned. Meats cooked in the tall, rather cylindrical tandoor are usually skewered and thrust into the oven's heat, which is so intense (usually over 500*F) that it cooks a chicken half in less than 5 minutes.
Indian Food and Cuisine 45Second Newsletter at WZ.COM Issue #1 Welcome Indianfood Lovers! "Pakwan" in Hindi means a cooked meal. So every week, I'll cook up a dish for you containing the best resources on Indian Food. Among the regulars will be a nifty recipe, a useful website and some tidbits on the spices and utensils used in Indian Cooking. Let's get sizzling... Quick Dip: Mint Chutney Ingredients: 2 1/2 cups curds, 1 cup mint leaves, 3 nos. Chilies 1/4 cup water, salt Method: a. Combine all ingredients, except the curds, and grind to a REAL INDIAN FOOD
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Ask Chef Sonzy: Still wondering what your Indian friends cooked at the last dinner party? Ask me any recipe questions or queries. Indian Food and Cuisine 45Second Newsletter at WZ.COM Issue #4 Namaste, Indianfood Lovers! Last week, the whole of India celebrated the birthday of Great Lord Krishna. We had a host of mouthwatering dishes along with the usual pomp and show. A typical recipe during this festival is Shrikhand, which you can get here: http://www.bawarchi.com/festivals/janmashtami.html Weekly ReSource: Ruchi's kitchen is unique, as it presents you easytodo party menus, a wonderful collection of tips and a special section on kids. In addition to answering your question, there's something for Weight Watchers, too. http://www.ruchiskitchen.com/ Quick Tip: Keeping garlic fresh for a longer period of time: Peel and mince a full garlic clove, then place it in a small jar and cover with olive oil. You can refrigerate it for about one week, and to your great surprise, it will remain fresh and will give you the same garlic flavor. Pakwan Buzzword: Degchi/Pateela/Handi/Deg These all belong to the same family of pots and are traditionally made of brass or copper. Nowadays, the use of stainless steel and aluminium is also widely used. The shape of the vessel may vary. The pateela has straight sides and the bottom is slightly rounded. The handi, on the other hand, has a neck that is more narrow than the base. A deg is a bigger version of the handi. You can subscribe to the two 45Second Newsletters above by visiting each page and typing your email address into the subscription box. To see all of our most popular ezines you can visit http://www.wz.com/45secNewsletters.html Ask Chef Sonzy: Still wondering what your Indian friends cooked at the last dinner party? Ask me any recipe questions or queries you have about Indian cooking. Indian Food and Cuisine 45Second Newsletter at WZ.COM Issue #8 Namaste, Indianfood Lovers! It's festive time here in India. Of all the festivals celebrated in India, Diwali is by far the most glamorous and important. Enthusiastically enjoyed by people of every religion, its magical and radiant touch creates an atmosphere of joy and festivity. "Diwali" means an array of lamps. Every home lowly or mighty, the hut of the poor or the mansion of the rich is alight with the orange glow of twinkling diyas (small earthen lamps) to welcome Lakshmi, Goddess of wealth and prosperity. Dancing to this glittering glow and rhythm in air, I bring you this month's box of savouries which we call "Pakwan." Sweetmeats of Diwali, The Festival of Lights Diwali is the season of sweet making. Homes are decorated, sweets are exchanged, and parties begin. Rediff.com features all Indian states celebrating Diwali in their own way. This site lists traditional sweet recipes from different Indian states. Laddoos of Uttar Pradesh and Malpuras from Rajasthan: here is a nice guide if you want to savour the Indian customary sweetmeats. http://www.rediff.com/travel/oct/21state.htm Pakwan Buzzword: Haldi (Turmeric) Used in cooking since 600 BC, "Haldi" or Turmeric is the root of a tropical plant related to GINGER. Though native to the Orient, this spice is now also cultivated in India and the Caribbean. It has a bitter, pungent flavor and an intense yelloworange color. In Biblical times, turmeric was often used to make perfume, a comment on its rather exotic fragrance. Today it's used mainly to add both flavor and color to food. It's also a primary ingredient in MUSTARD and is what gives Americanstyle prepared mustard its bright yellow color. Cooking Tip of the day, Turmeric all the way! * Add a pinch of turmeric powder to the oil before adding green vegetables. The vegetables will retain their greenness better even after cooking. REAL INDIAN FOOD
* Although turmeric is added to dishes in daily cooking, a nice way of taking it daily is to use one teaspoon of turmeric powder in a cup of warm milk. * For treating wounds, make a paste and apply twice a day. Fresh or Dry Turmeric is also used in saline gargles for relief from a sore throat. For all the best resources on Indian Food and Cuisine, visit: http://wz.com/food/IndianFoodCuisine.html Bed and Breakfast Recipes 45Second Newsletter http://wz.com/food/BedAndBreakfastRecipes.html WZ Highlights 45Second Newsletter http://www.wz.com/ You can subscribe to the two 45Second Newsletters above by visiting each page and typing your email address into the subscription box. To see all of our most popular ezines you can visit http://www.wz.com/45secNewsletters.html Ask Chef Sonzy: Still wondering what your Indian friends cooked at their last dinner party? Ask me any recipe questions or queries you have about Indian cooking. You can also send in your comments, suggestions and contributions to me and I will feature them here. See you next time, Puneet Aggarwal Your Indian Food and Cuisine WZard http://wz.com/food/IndianFoodCuisine.html The Easiest Way to Create Gourmet Meals Fast! You don't need to be a French Chef to create quick, easy and healthy gourmet meals even on a budget! Click here now if you're looking for an easy way to create mouthwatering gourmet meals. http://ebooks.wz.com/cooking/w1.html?aid=wzindianfoodcuis ine Dating Frustrations Gone Guaranteed! Relationship expert Dr. Paul Hartunian reveals: The Ultimate Secrets To Getting Almost Anyone To Fall in Love With YOU How To Meet The Love of Your Life in 90 Days or Less Click here to have a great date next weekend... http://ebooks.wz.com/dating/w1.html?aid=wzindianfoodcuisi ne Main Dishes/ Snacks Khatte Channe Punjabi Chickpea Dish to be served with Bhature. Bhatura (bread) : Indian Bread with White Flour. Malai Kofta : Rich Cheese Balls in Tomato Cream Baingan Masala : Brinjals with a difference. Khatta Meetha Paneer :Cheese and Vegetables Saute. Sai Bhaji: Sindhi Breakfast Curd Rice Lazeez Bandh: Cauliflower Dish Fried Rice: The Indian Way Desserts Kesar Kulfi : Mughlai Dessert Sandesh : Bengali Tofu Delight. Gajak : After Dinner Toffee ! Mango Souffle Kheer : Queen of Creams. Ghiya ki Kheer : with BottleGourd Other Popular Dishes Chicken Tikka Masala (Popular) : Very famous tandoori Chicken tikka sauted with a thick gravy. Jal Jeera : Spicy Cocktail Drink ! Boondi Raita : Yummy Yoghurt with Crumbs! Pista Milk : Flavoured Sweetened Milk Ask Chef Sonzy: Still wondering what your Indian friends cooked at the last dinner party? Ask me any recipe questions or queries you have about Indian cooking. You can also send in your comments, suggestions and contributions to me and I will feature them here. For all the best resources on Indian Food & Cuisine, visit: http://wz.com/food/IndianFoodCuisine.html Other people who subscribe to this ezine also enjoy: Southern Food and Recipes 45Second Newsletter http://wz.com/food/SouthernFoodAndRecipes.html WZ Highlights 45Second Newsletter http://www.wz.com/ You can subscribe to the two 45Second Newsletters above by visiting each page and typing your email address into the 2
subscription box. To see all of our most popular ezines you can visit http://www.wz.com/45secNewsletters.html Aloo Mutter Ingredients: Potato 2 big Tomato 2 big Peas 1 cup Onion 1 Green chilli 2 Garam masala as required Chilli powder as required Salt to taste Mustard seeds 1/2 tsp Cumin seeds 1 tsp Ginger garlic paste 1 1/2 tsp Turmeric Curry leaves
Cooked Rice 1 cup Milk 4 cups Sugar 3/4 or 1 cup Ground Cardamom 1 tsp Raisins 2tbsp Ghee 3 tbsp Almonds(optional) Pistha (optional)
Method: Boil milk along with sugar .Add rice and ghee to the milk cook until liquid has been reduced by half on a low/medium flame.Then add cardomom and again cook for 10 minutes.Garnish with raisins, almond and pisthachio. Mixed vegtable curry for poori Ingredients: Onion 2 big Tomato 1 small Peas 1/2 cup Beans 1/4 cup(optional) Carrot 3 Green chilli 3 Besan flour 2 tbsp Red chilli powder as required Salt to taste Coriander powder 1/2 tsp Curry leaves Coriander leaves Mustard Seeds 1/2 tsp Cumin seeds 1 tsp Crushed garlic 2 Turmeric
Method: Heat oil or butter a pan add mustard and cuminseeds when it splutter add onion ,green chilli, ginger garlic paste and turmeric .Fry it until it turns light golden brown in colour.Then add tomato ,garam masala, red chilli powder and salt .Cook until it bacame pulpy. Add potato and peas to it and mix it well. Pour in required water and bring to a boil.In medium heat ,cover the pan and cook until the potatoes are done. Garnish with coriander leaves .Serve hot with rice and roti. Shrimp Curry NonVeg Dishes Ingredients: Shrimp (Prawn) 1lb Chopped onion 2 Chopped tomatoes 2 Green chilli 3 Ginger garlic paste 2 tsp Chilli powder 1tsp Coriander Powder 3 tsp Turmeric powder 1/4 tsp Curry Leaves 3 stalks Salt as required Method: 1. Clean the shrimp. 2. Mix chilli powder, coriander Powder and turmeric powder together with little water and keep it aside. 3. Heat oil in a pan and add the chopped onions, ginger garlic paste and green chilies. Sauté it for a while until it turns golden brown color and then add chopped tomatoes. Sauté it well till it is mixed with the onion and make it like a paste. Add the mixed masala to the sautéed gravy and cook it well till the raw smell of the masala goes off and put 1 stalk of curry leaves. Finally add the shrimp into it and mix well with gravy. For more gravy add water to it. Put the rest of the curry leaves into it. Cook this till it is done. Serve it with rice, fried rice, chapatti etc. Rice Dosa February 16th, 2006 by Sree in Breakfast
Method: Cut above vegtables in to small pieces. Heat oil in a pan add mustard and cumin seeds when it splutter add onion,garlic,green chillli, curryleaves and turmeric to it.Fry onion for 7 minutes.Then add all above vegtable , red chilli powder and salt.Fry it for another 10 to 15 minutes.Mix besan flour in 1/2 or 3/4 cup water. Add besan water to it .Mix it well .Cook it for 5 minutes.Garnish with coriander leaves.Serve hot with poori, chapathi and dosha. Fish Curry(South Kerala Style) Ingredients: Sliced Salmon, White pomphret or King Mackerel fish 1kg Shallots 1520 nos Garlic 78nos Ginger 1 big piece Curry Leaves 4 stalks Chilli Powder 2 tbsp Coriander Powder 2 tbsp Turmeric Powder 1 tsp Fenugreek Powder 1/4 tsp Mustard 1 tsp Salt to taste Kudam puli (Kukum star) 5 pieces
Ingredients: Rice flour 1 1/2 cup Crushed green chilli 2 Salt to taste Red chilli powder as required Cumin seeds 1 tbsp Chopped curry leaves Sour butter milk 1/4 cup(optional) Rice Kheer March 9th, 2006 by Sree in Dessert & Beverages Ingredients: REAL INDIAN FOOD
Method: Soak the Kudam puli in 1/2 cup of water for 15 20 minutes. Mix Chilli Powder, Coriander Powder, Turmeric Powder and Fenugreek Powder in little water and make a paste. Heat coconut oil or vegetable oil in a pan, put mustard seeds and let it splutter. Now add sliced shallots, chopped garlic and ginger and 2 stalks of curry leaves. Sauté it well. Add the 3
paste of Chilli Powder, Coriander Powder, Turmeric Powder and Fenugreek Powder to it and sauté it very well till it is cooked and turns to dark color. Then add the Kudam puli and its water to it and boil well. Finally add the fish pieces and 2 stalks of curry leaves. Add sufficient amount of water to make enough gravy to cover all the fish pieces. Add salt as necessary. Cook until the gravy is thick. Serve it hot with rice. Poori Ingredients: Wheat Flour 2 cups Water as required Oil 2tbsp Salt to taste Oil for deep frying
Salt to taste Ghee as required Oil as required Method: 1. Marinate the fish with chilli powder, pepper powder, turmeric powder and salt. Keep it for 30 minutes and then fry the fish in oil. Keep this aside. 2. Fry the sliced onion in ghee and keep it aside. Fry the cashew nut, raisins in the same ghee and keep it aside. 3. Take the left over oil in which you have fried the fish and heat this oil in a pan. Mix the ginger paste, garlic paste and powdered fennel seeds together and put this in oil and then put the chopped tomatoes and green chilli to it and sauté well. 4. Once it is sautéed add the half of the fried onions, fried fish pieces, chopped coriander leaves, chopped mint leaves and garam masala to it and heat it for five minutes. For gravy add 2 cups of boiling water and mix together. 5. Heat the pot and pour ghee. Put the washed and drained rice and fry for about 56 minutes. Make sure that the grains are not broken. Pour boiling water (for 5 cups of rice take 10 cups of water) increase the heat to high. Add salt and lemon juice (if we add lemon juice to it, the rice won’t stick together). Cook the rice until it is done and the water is totally absorbed. Mix the rice with the prepared fish gravy and garnish with fried onions, cashew nuts and raisins. 6.Serve it hot with pappad, pickle and onion tomato curd salad in vinegar. Aloo Dum March 20th, 2006 by Sree in Veg Dishes Ingredients: Small potatos 1lb Sliced tomatos 2 Onion 2 Bay leaves 2 or3 Ginger garlic paste 1 1/2 tsp Yogurt 1/2 cup Red chilli powder as required Salt to tatse Mustard seeds 1/2 tsp Cumin seeds 1tsp Butter 2tsp Turmeric Method: Peel potatoe.Heat 1/2 cup oil in a pan and deep fry until it turns brown.Remove to a dish. Take some oil in another pan, fry bayleaves ,mustard and cumin seeds for a minute.Then add onion,tomato ,turmeric,ginger garlic paste,red chilli powder ,salt and fry till raw smell goes off.Then add potatoes, 1/2 cup water and curd.When potatoes are cooked and gravy is thick.Add in garam masala and butter.Remove from heat at once and serve with plain rice and chapathi. Mango Kulfi March 20th, 2006 by Sree in Dessert & Beverages Ingredients: Ripe mangoes 4 Milk 3cups Sugar 1/4 cup Gelatin 2tsp Cold water 2tbsp Finely chopped pistachio 1/2 tbsp Method: Wash and peel mangoes, cut off and make liquidize. Leave a some pulp to give a fruity taste to kulfi. Boil milk with sugar ,keeping on low heat and stirring all the while till milk is reduced to half. Remove from heat and set aside. Mix gelatin with cold water and bring to a boil. Keep stirring, then add to milk and stir well to mix. Now add mango juice and pulp, and pisthachio to milk. Mix well and pour into kulfi cones. Leave in the freezer for 5 to 6 hours. You can make kulfi with many varities of fruits. Aloo bajji Appetizer Ingredients: Besan flour 1 cup Rice flour 1/4 cup Baking soda 1 pinch Salt as required Chilli powder as required Sliced potato or capsicum Method:
Method: Mix Flour,oil and salt. Knead well by adding water to make a hard dough.Cover it with a wet cloth. Heat oil in a skillet until very hot.Divide the dough into lime sized balls.roll each ball in to a round shape as roti.Deep fry poori’s in hot oil for a minute.Turn a side and fry until it became puffed and golden in colour. Method: Mix all above ingredients with enough water (approxmately 4 cups) into semi liquid consistency.Soak it for 1 hour.Heat nonstick pan and grease it with a spoon of oil and make a thin layer dosa. Sprinkle 1 tsp of oil and Cook until it turns light golden color and turn it cook for i min.Serve hot with coconut chutney and peanut chutney. Coconut Burfi Snacks Ingredients: Fresh grated coconut 1 1/2 lb Sugar 1 lb Water 1/2 cup Ghee 5 or 6 tbsp Cardomom 4 or 5 Method: Heat a heavy bottomed pan ,Add ghee to the pan and heat it. Then put the coconut and continuously fry it till it becomes dry. Heat a heavy bottom sause pan and boil sugar in water till it desolves and thickens.Turn heat to low and add grated coconut and 2 tbsp ghee and stir well.Continue cooking on low heat stirring all the time.When it is done , the mixture should leave the sides of the pan.Add cardomom and mix well.Then remove from heat.Spread the mixture on a greased tray.Use a buttered knife to spread it thinly and smoothen the surface.Let it dry for 5 min and then cut into diamond shape pieces.Then press any nuts(almond or cashew or pistha) in the ceter of each shape. Fish Biriyani Rice Specialities
Ingredients: Basmati Rice 1k or 5 cups Fish 1k Sliced Onion 1/2k Cashew nut 20 25nos Raisins 50gms Tomatoes 1/2k Green chilli 6 Garam masala 23 tsp Coriander leaves 1 bunch Mint Leaves 1 bunch Powdered Fennel seeds 1tsp Ginger paste 1 medium piece Garlic paste 10 cloves Chilli Powder as required Pepper Powder as required Turmeric powder 1tsp REAL INDIAN FOOD
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Mix besan flour, rice flour ,soda,salt and red chilli powder with water into medium consistency.Heat oil in a skillet.Slice the potatoes or onions or capsicum thin and round and dip them in the batter and fry them in oil until it turns golden brown in colour.Serve hot with ketchup or mint chutney .Instead of potato ,capsicum you can use egg ,spinach or raw banana. Batura Veg Dishes Ingredients:
Red chilli powder as required Method: Cut all vegtables into pieces and boil with a little salt till half cooked then drain. Heat butter in a pan add mustard ,cumin seeds when it splutter add onion,green chilli ,ginger garlic paste and turmeric .Fry until it turns into a light brown color.Add vegtables to it fry for another 10 minutes.Add yogurt, tomato puree, cream to the above mixture followed by sugar and salt and red chilli powder.Stir it then cover the pan and simmer till all vegtables are cooked.Add lemon juice .Serve hot with roti and naan. Moru Kachiyathu Kerala Special Veg Dishes Ingredients: Yoghurt 2 cups Water 1cup Chopped Ginger 1 tsp Chopped Garlic 1tsp Shallots (sliced) 6 or 7 nos Green Chilli 2 Curry leaves 1 stalk Chilli powder 1tsp Turmeric powder 1/2 tsp Fenugreek powder 1 pinch Cumin Powder 1/2 tsp Mustard 1/2 tsp Oil Salt Method: 1. Blend yoghurt, turmeric and salt with water. 2. Heat oil in a pan. Put mustard and let it splutter. Put the sliced shallots into the oil sauté it for 1 minute and add Chopped Ginger, Chopped Garlic and Green chilli. Sauté it for a while. Put the Chilli powder, Turmeric powder, Fenugreek powder and Cumin powder and fry it in low flame till the raw smell goes off. Put the curry leaves into it. Pour the blended yoghurt into the pan when it is only on low flame. Mix well and switch it off when it starts to get hot (transition of cold to hot). Otherwise it gets spoiled. Take it from the stove and pour it in a bowl. Serve it with rice. Malai Kofta Cheese Balls in Tomato Cream Servings : For 810 people. Ingredients For Kofta (Cheese Balls) 350 gms Paneer(Cottage Cheese) 3 Tablespoon Maida 1 Levelled Table Spoon Baking Powder 4 Chopped Green Chillies Chopped Fine Fresh Green Coriander For Tomato Cream Curry: 4 Tomatoes chopped fine. 4 Onions Chopped fine. Ginger Garlic Paste (acc. to taste) 2 Tablespoons Oil Salt, Pepper,Jeera, Dry Coriander Powder,Red Chilli Powder,Turmeric Powder all according to taste and use. Method Mix all the ingredients for the koftas. Make Cheese Balls out of the mixture. Fry the Cheese Balls and Keep them aside. Take Oil(2 Tbsp.) in another pan. Put in Tomatoes, Onions, ginger garlic paste and saute them in oil. Put in Salt, Pepper, Cumin seeds,Dry Coriander Powder,Red Chilli Powder, Turmeric Powder. Add 2 Glasses of Water and cook for 1015 minutes. It's Ready to serve.When serving, put the koftas in the serving dish and pour the Tomato gravy over it. Top the gravy with Fresh Cream and Fresh Coriander and Serve Hot. You can add Cashewnut Paste to the Gravy to make it rich. Jal Jeera Servings : 1012 Glasses Ingredients 1/2 Kg. Imli 1 Kg. Sugar (fine grounded preffered) 3 4 Green Chillies 1 Piece of Ginger Black Salt (as per your taste) White Common Salt (as per your taste) Roasted Jeera Pudina (Mint Leaves as toppings)
1.All purpose flour3 cups 2.Fresh milk1/2 cup or as required. 3.Ghee50gm 4.Salt 5.Sugar 1 tsp 6.Egg1 7.Fresh yogurt3 tbsp 8.Baking powder 1/2 tsp 9.Chopped coriander leaves 10.Oil deepfrying Method: Mix all the ingredients 1 to 9, adding a little olive oil. Knead the dough until soft Keep this aside for 3 to 4 hours. Shape into round balls and roll it. Deep fry in oil. Serve this with chicken curry or chole. Tips: If the dough is stickier add a little more flour to it. eas Pulav February 22nd, 2006 by Sree in Rice Specialities Ingredients: Rice (basmati or sona masoori) 3cups Water For 1 cup basmati 1 1/2 cup For 1 cup sona masoori 2 cup Peas 1 or 11/2 cup Green chilli 3 Cloves 8 Cinnamon 1inch sticks 4 Cardamom 2 Bay leaves 5 Onion 1/2 Ghee 1tbsp Ginger garlic paste 1 1/2 tsp Oil as required Salt as required. Method: Soak the rice for half an hour in electric rice cooker and switch on. Heat oil and ghee in a pan, then add chopped onions to it .Fry until light brown. Then add green chilli, clove, cinnamon, ginger garlic paste, cardamom, bay leaves and sauté it for another 3 mins. Then add peas to it and saute it for another 2 mins. Add this to the rice in cooker and add salt to it. Mix it well. Cover the cooker with lid. Navaratan kurma Veg Dishes Ingredients: cauliflower 1 1/2 cup A few cabbage leaves Carrots 2 Peas 1 cup Beans 1 cup Potato 1 cup Butter 1/2 cup Ginger garlic paste 2tsp Sliced onion 2 Red chillies 3 or 4 Pepper 1/2 tsp Cream 1 cup Tomato puree 1 cup Yogurt 1 cup Sugar 1 tsp(optional) Lemon juice 1tsp Mustard seeds 1tsp Cumin seeds 1 tsp Turmeric Salt to taste REAL INDIAN FOOD
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2 Lemons Namkeen Boondi Method Wash Imli with water. Soak Imli in water along with Sugar, Adrak and Green Chillies. After 810 Hours ,mash the soaked ingredients and sieve them into a bowl. Put 2 Litres of Water into the Mixture. Put Lemon Juice and the rest of the ingredients in mixture. Mix them all well . Put Pudina Leaves into the mixture.(The drink is ready . JAL JEERA , Colour: Muddy Brown, Consistency : Clear Soup Like) Refrigerate the JAL JEERA for 2 hours. Before serving, Add Boondi to each seperate serving. ( B Chicken Tikka Masala Serving : 6 Everything you ever wanted to know about it. Definition : chicken tikka masala , n. • mild curry dish of chicken in a tomatobased sauce, cooked tandoori style (in a charcoalfired oven). Optional hefty dose of tartrazine lends luminescent orange glow. (As described by BBC) Chicken tikka masala has a truly postcolonial history, produced when one of the world's greatest cuisines found itself confronted by a British palette unused to anything spicier than table salt. Legend has it one obstinate diner demanded gravy on tandoori chicken. A bemused chef responded by adding tin of Campbell's tomato soup and pinch of spices, unwittingly partaking in early example of fusion cookery. " Chicken Tikka Massala is now a true British national dish, not only because it is the most popular, but because it is a perfect illustration of the way Britain absorbs and adapts external influences. Chicken Tikka is an Indian dish. The Massala sauce was added to satisfy the desire of British people to have their meat served in gravy. " Extract from a speech by British Foreign Secretary, Robin Cook. Facts and Figures about Chicken Tikka Masala (CTM) Sainsbury's sell 1.6 million CTM meals every year and stocks 16 CTMrelated products including chicken tikka masala pasta sauce. Other derivations include CTM crisps, CTM pizzas, CTM kievs and Marks and Spencer's famous CTM sandwiches (18 tonnes devoured every week). A 1998 survey by Real Curry Restaurant Guide of 48 different CTMs found only common ingredient was chicken. 23 million portions a year are sold in Indian restaurants. 10 tonnes of Chicken Tikka Masala a day are produced by Noon Products destined for supermarkets. Most schools and charities in Sylhet, Bangladesh are run by proceeds from its sales. Chef Iftekar Haris from Newport, Gwent has written a musical in praise of it. Organisers of Kingfisher National Curry Day claim that if all the portions sold in one year in UK were stacked they would constitute a tikka tower 2770 times taller than the Greenwich Millennium Dome. Though there have been around 50 versions of the same dish, I give here a recipe how I would like it. Ingredients Part I. 2 lbs. boneless chicken breast 1/4 cup yogurt 3 t. minced ginger 3 t. crushed garlic 1/4 t. white pepper 1/4 t. cumin powder 1/4 t. mace 1/4 t. nutmeg 1/4 t. green cardamom powder 1/4 t. chili powder 1/4 t. turmeric 3 T. lemon juice 4 T. vegetable oil Melted margarine (for basting) Part II. 5 oz. tomato paste 10 oz. tomato puree 2 lbs. tomatoes, chopped 2 t. ginger paste 2 t. garlic paste 2 t. green chilies 1 T. red chili powder REAL INDIAN FOOD
2 t. cloves 8 green cardamoms salt to taste 3 T. butter 2/3 cup cream 1 t. fenugreek 2 t. ginger, julienned honey to taste Method Whisk all of the ingredients in Part I together in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350ºF. 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 II. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 41/4 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. Bhatura Servings : 2025 Bhaturas Ingredients 1 Kg. Maida flour Sooji flour (Rava) 100 Grams 1 Spoon Baking Powder 2 Tbsp. Fat or Ghee 1 Cup Curd Salt To Taste Oil for Deep Frying Method Mix all the Ingredients. After Mixing, make a dough out of it. Leave the Dough so that it can ferment(because of Baking Powder and Curd) for 67 hours. Make Pedas (small round balls )out of the dough and make Oval shaped Rotis or Chapatis ready for Deep frying. Deep fry the kneaded Rotis out of the dough. Serve hot with Khatte Chane. Kesar Kulfi Punjabi Dessert Serving : 4 kulfis Ingredients 1 Litre Milk (full Cream) 1 Teaspoon Chhoti Elaichi (Green Cardomom) Fine Grounded. 2 pinches of Kesar(Saffron) 6 Tablespoons of Cheeni (Sugar) 2025 Badaam( Almonds) cut into halves. 2 Table spoons of Grated Pista. Method Boil Milk so that it gets reduced to it's 1/4th of the original quantity taken. Add Kesar to the Milk while boiling. When the milk is reduced as directed, allow it to cool. When cool, Add Sugar to the Milk, Mix it thoroughly. Add Elaichi and Pista in it. Put the Milk Mixture so prepared into Kulfi Moulds. (If you don't have Kulfi Moulds, you can pour the Kulfi mixture in Ice Trays) Put the moulds in the freezer and allow the kulfi to set in the freezer. Ghiya Kheer Putting Gourd to creative Use Serving : 6 Ingredients 2 Litres Full Cream Milk 500 g Bottle Gourd (Ghiya or Lauki) 250 Grams Sugar 1 tbsp Rose Water 1 silver leaf To Garnish : 6 green Cardamoms, peeled and powdered 25 gms Almonds , cut into halves. 25 Gms. raisins Method Boil Milk in a Kadai for 15 Min. (Low Flame), stirring it occasionally. In the meantime, wash peel a tender bottle gourd. Grate It. Boil for 15 minutes with half a cup of Water Remove it and Squeeze out the water. 6
Add lauki/ghiya to the milk that is already cooking in the kadai. Cook the mixture till the milk is reduced to half of the original quantity. Add sugar and raisins and cook for 5 mins. Set aside and allow it to cool. Add some vanilla essence or rose water and stir it. Garnish it with Cardomom Powder, Raisins and almond halves. Sai Bhaji The Sindhi Breakfast Ingredients 400 gm Spinach Chopped 1 teaspoon of dried methi (if available) Soaked in water 1/2 teacup Chana dhal Soaked in water for 15 mins. 4 table spoons of oil 1 small carrot & 1 small potato Chopped in cubes. 1 green chillie, 2 inch ginger, 2 pieces of garlic Chopped very finely 3 m edium sized tomatoes. 1 glass of water. Method Heat the oil in the pressure cooker. Fry garlic till fragrant. When the color changes to light brown, add the ginger, chillie and onion. After 2 minutes, add the spinach, carrot, potato, tomatoes and dhal. Add a pinch of tumeric & coriander seed powder. Pressurize it for 15 to 20 minutes on a medium flame. Then, remove the cooker from the flame & add salt to taste. Use a Braun Multi quick or similar to mix all the ingredients together. Baingan Masala For all those who love spicy food Ingredients 1/2 Kg. Small Longshaped brinjals (Baingan Indian Eggplant) 2 Onions 6 Tomatoes 1 Small Garlic Whole Black Pepper Cumin Seeds Methi (Fenugreek) Curry Leaves Oil for frying 1 1/2 Teaspoon Vinegar Ghee Method Cut Brinjals into Half from the middle. Fry the Brinjals in oil. Brinjals are not to be fried for long so take them out and keep them aside. Take some ghee in a pan and put in Onions, Garlic, Cumin Seeds, Methi(Fenugreek), Curry Leaves, Salt to taste, Black Pepper, Red Chilli Powder, Haldi. Fry for 23 minutes and put in Brinjals and Tomatoes Put in a little of water to make gravy. Let it simmer for 1015 minutes. Add Vinegar to it and keep it for a while before serving. Khatte Chane Servings : For Avg. 68 people Ingredients 250 gms. Chana Dal White 1/2 Cup Tamarind Pulp or Juice. 2 Medium Sized Onions 4 Tomatoes Sliced 34 Green Chillies Chopped 1 Ginger Chopped Fine Chana Masala Salt to Taste Masala : Red Chilli Powder, Roasted black Cumin Seeds, Dry Coriander fine powdered Oil 2 Tbsp Method Wash Chana Dal and soak it overnight. Boil the soaked Chana Dal in a Cooker for 15 Minutes. Leave the Chana Dal aside and allow it to cool. Heat a Pan or Karahi or Cooker with 2 TbSp. Oil, Jeera(Roasted Black Cumin Seeds), Dhania (Coriander Powder),Chana Masala, Red Chilli Powder, Salt and fry for 12 minutes. Put in Adrak(Ginger) and Hari Mirch(Green Chillies) and continue frying. Add Imli Juice(Tamarind Juice) in the Pan and mix them well. Bring the Mixture to a boil.Add Chana dal to the mixture. Cook for 56 Minutes.
REAL INDIAN FOOD
Garnish with Onion, Tomato Slices, and Fresh Coriander. (Khatte Chane is Ready.Serve with Kulchas,Bread, or Bhaturas.) Main Dishes/ Snacks Khatte Channe Punjabi Chickpea Dish to be served with Bhature. Bhatura (bread) : Indian Bread with White Flour. Malai Kofta : Rich Cheese Balls in Tomato Cream Baingan Masala : Brinjals with a difference. Khatta Meetha Paneer :Cheese and Vegetables Saute. Sai Bhaji: Sindhi Breakfast Curd Rice Lazeez Bandh: Cauliflower Dish Fried Rice: The Indian Way Desserts Kesar Kulfi : Mughlai Dessert Sandesh : Bengali Tofu Delight. Gajak : After Dinner Toffee ! Mango Souffle Kheer : Queen of Creams. Ghiya ki Kheer : with BottleGourd Other Popular Dishes Chicken Tikka Masala (Popular) : Very famous tandoori Chicken tikka sauted with a thick gravy. Jal Jeera : Spicy Cocktail Drink ! Boondi Raita : Yummy Yoghurt with Crumbs! Pista Milk : Flavoured Sweetened Milk Idli Uppumav March 16th, 2006 by Nisha in Breakfast Ingredients: Leftover idlis 20 nos Chopped Onion 3 big Chopped Ginger 1 medium size Shredded Coconut 3/4 cup Chilli powder 1/2 tsp Pepper powder 1/2 tsp Turmeric Powder 2 pinches Mustard 1 tsp Uridh dal 1 tsp Dry Red chilli – 2 or as required Curry leaves 3 stalks Coriander Leaves for garnishing Method: Cut the leftover idlis into small cubes and keep aside. Heat oil in a pan. Put mustard and once it splutters add uridh dal and dry red chilli. Put the chopped onion, chopped ginger, sauté it for a while. Put Chilli powder, Pepper powder and Turmeric Powder, sauté it for 1 minute and then add shredded coconut and curry leaves and sauté it. Finally add the idli cubes to it and mix everything well. Garnish with Coriander leaves. Serve it hot with Sambhar or Coconut chutney. Khatta Meetha Paneer Cottage Cheese Delight Ingredients 200 Grams Cottage Cheese (Paneer) Diced 1/4 Teaspoon White Pepper 2 Teaspoon Salt 1/2 Teaspoon Maida 1 Cup Water 8 Teaspoons Tomato Sauce 3/4 Cup Sugar 3/4 Cup Vinegar 4 Teaspoon Cornflour Orange Colour used in Cooking 2 Carrots Boiled 125 Grams Boiled Green Peas 100 Grams French Beans Boiled 2 Onions 125 Grams Palak Leaves 100 grams Fenugreek Leaves. Method Marinate Paneer with 1/4 Spoon of White Pepper, 1/2 Spoon Salt,1 Spoon of Maida and fry the Paneer Pieces Cook Sugar,Cornflour(mixed with water), Tomato Sauce , Salt , and Vinegar in a pan on fire. When the Mixture thickens a bit, put in Salt n' Pepper to taste and all of cottage Cheese and other vegetables. Put in two onions and cook for sometime. Serve with boiled rice. Dahi Wale Chawal Curd Rice (South Indian Dish) Servings : For 4 people. Ingredients 7
1 Cup Rice 2 Cup Curd/Yoghurt 4 Tablespoons Ghee Mustard Seeds Curry Leaves 4 Green Chillies (Chopped) Salt to Taste Method Boil rice and Keep it aside. In a pan, put in Ghee, mustard seeds, Green Chillies, curry leaves and saute for 5 minutes. Beat Yoghurt and mix the same in the mixture. Keep stirring till it comes to a b Boondi Raita Creamy Yoghurt with Lentil Crumbs Ingredients 600 ml Yoghurt 1/4 tea spoon pepper 1/2 teaspoon salt 1 teaspoon sugar 1 tablespoon chopped fresh mint or coriander Method Soak the boondi in water for about 10 minutes. Squeeze lightly and set aside. Beat the yoghurt smooth with fork, add the salt, pepper and sugar and stir until the sugar dissolves. Fold(put in and mix well) the moist boondi in yoghurt. Refrigerate. Sprinkle with chopped mint or coriander leaves. Serve chilled. Basmati Fried Rice The Indian Way Ingredients 3 cups basmati rice 3 tbsps ghee 2 1/2 tsps salt 4 cups water Method Wash the rice well Drain in a colander for 10 mins. Heat the ghee in a large pan Add the rice and stir fry until all the rice grains are coated with ghee Add salt, water and cook covered on low heat for about 20 mins. Serve hot with curry. Lazeez Bandh Simple Easy Cabbage in Minutes Servings : For 4 people. Ingredients 12 oz green cabbage , chopped, shredded, washed, trimmed. 1 large green pepper 1 large red pepper, seeded and chopped. 1 onion thinly sliced Marinade : 3 teaspoon white vinegar 4 teaspoons water. 2 teaspoons salt 5 teaspoon sugar 1 tablespoon mustard seed Method Put all the ingredients for the marinade into a saucepan and bring it to the boil. Reduce heat and simmer for 5 minutes. Leave to cool until lukewarm. Mix all the vegetables in a large salad bowl. Pour Marinade over them and mix well together. Cover and chill thoroughly before serving. Pista Milk Rich Flavoured Milk, Anytime Beverage! Servings : 2 Glasses Ingredients 2 Glasses Fresh Milk 3 Teaspoon Cornflour 6 Small Elaichis seeds grounded(Green Cardomom) 20 Almonds 10 Pistachio Nuts(Pista) Sugar According To Taste Kewra Essence (Substitute it with Vanilla) 4 Tablespoons of MixedFruit Cocktail 2 Scoops of Vanilla Ice Cream Strawberry Jelly Method Shell Pistas and Almonds, wash them and cut them into fine pieces. Boil 2 glasses of fresh milk. REAL INDIAN FOOD
Mix Cornflour in water to make a flowing consistency and mix it in boiling milk. Put grounded Elaichi Powder in the milk. Put in Sugar according to taste and keep the mixture in the fridge.Let it cool. Upon Cooling, put in shelled Almonds and Pistachio Nuts and churn it in a mixture. Put 23 drops of Kewra Essence in the milk mixture and refrigerate it to make it chilled. To serve, Take a glass, Put in 2 tablespoons of Mixed Fruit Cocktail, put in milk. Top it with half a scoop of Vanilla Ice Cream and 2 teaspoons of Strawberry Jelly. It's Ready to Serve. Enjoy Chilled Pista Milk!! Indian Book “Indian food has become wildly popular in America.” — Barnes & Noble Cooking enewsletter Book Review The Spice is Right Easy Indian Cooking for Today by Monica Bhide [ Buy Now ] Ever since I started helping Indian food lovers on the Internet, the most common question I am asked is "How can I make that dish with the exact taste as that nearby Indian Takeaway has?". I always had to think hard and ended up answering with hardtodo recipes with often unavailable ingredients. Until Now. Today, I have a welldocumented answer in the form of Monica Bhide's book titled "The Spice is Right" For those who feel that GoodHealth, TimeCrunch & IndianFood can't go hand in hand, Monica will help you do that easily in this book. This book clearly deviates from other complicated eastern cookbooks, and inspires you to cook. It presents 150 healthy versions of traditional Indian dishes and categorises them into 15 menus. Each menu has a distinct theme with chosen drinks, appetizers, main course, side dishes and desserts. While the recipes work best if you buy a few staples from any Indian grocery stores (this one has a list of stores too), the book suggests many convenient substitutions. Each recipe lists variations and references to online resources and makes good use of the margins where little tidbits and tips appear to add extra flavor. "Thandai" in drinks, "Chicken Tikka" in Appetizers, "Jhinga Curry" for mains or "Kulfi" to top it off, this book does all the planning for that special Indian feast. "All too often Indian cooking is represented by its rich sauces and deep fried meats and vegetables. Bhide's book provides an excellent way to enjoy the savory flavors of Indian cooking without the possible health risks." - Rita Yadava, M.D. Chicago, Illinois USA. Being a voracious cookbook reader herself, Monica is a graduate of several formal cooking courses in India. In her lively writing style, she keeps it simple and guides us into a flavorful foray into homestyle Indian cooking. What specifically fascinated me includes "Indian Super Bowl" and "Boss is Coming" menu. With the "Chelsea Platter" you can cook what Clintons had when they visited India in March 2000. Now its my turn to ask. Would you spend less than $20 to spice up your life with Indian Cuisine? Try "The Spice is Right : Easy Indian Cooking for Today" by Monica Bhide. By Puneet Aggarwal www.sonzyskitchen.com “This book will inspire you to cook and fall in love with Indian cuisine.” — K. Mohanchandran, Executive Assistant Manager, Taj Luxury Hotels, India South Indian spice powders for making various South Indian vegetarian specialities These recipes are mainly for preparations from the state of Andhra Pradesh which is famous for very hot food! These are the "magic powders" my mother uses to turn any dull meal into a feast. A teaspoon of these powders added to the cooking can turn any novice cook into an expert! When you make these powders store them in the refrigerator for retaining freshness for up to one year! Kura Podi (Curry powder) 1 cup channa dal (also called Bengal gram and senaga pappu in my language: telugu) 1/2 cup urud dal (mina pappu) 10 large red chillies 1/4 cup coriander seeds (dhaniyalu) pinch asafoetida Fry all ingredients in a small amount of oil (tea spoon)on low heat. Once the fried mixture is luke warm transfer contents 8
to blender and add a table spoon of salt and grind to a fine powder. Store in jar such as empty yogurt can in refrigerator. Sambar Podi (Sambar powder) 1 cup channa dal 3/4 cup coriander seeds 10 large red chillies 1 tea spoon black pepper (whole) 1/4 tea spoon fenugreek pinch asafoetida Fry ingredients in a tea spoon of oil on low heat and powder the fried stuff in blender when luke warm to a fine powder. Charu Podi (Rasam powder) Take 1 cup coriander seeds, 1/2 cup cumin seeds, 1/2 cup black pepper (whole) and powder them without oil or frying. This need not be stored in refrigerator. Rasam is a thin broth that can be drunk as soup or eaten with rice. It is rather spicy and makes a nice hot drink with a warm sensation from the spices. Pacchadi Podi (hot chutney powder) 1 table spoon fenugreek seeds 20 large red chillies 1 table spoon mustard seeds 1/4 tea spoon Asafoetida 1 table spoon salt Fry all ingredients except salt in a little oil (tea spoon) on low heat . When luke warm grind with salt to a fine powder. This powder is used to make all kinds of chutneys with tomatoes, egg plant, raw tamarind, cucumber, etc. Pulusu Podi (Sweet "soup" powder) 2 table spoons fenugreek seeds 20 large red chillies 1/2 tea spoon black pepper (whole) 1/4 tea spoon Asafoetida 1/2 tea spoon coriander seeds Fry all ingredients in a tea spoon of oil on low heat. When lukewarm grind to a fine powder. This is used to make something like sambar except that you add a lot of sugar and tamarind to give a sweet & sour soup. A speciality is one form where you add sweet potato, potato, pumpkin and anyother vegies like carrots, green beans, etc. Indian Dishes Index Bengali Eggplant with Mustard Seeds Bengali Red Dal Curry Chana Masala COLLECTION: Indian Recipes (1 of 2) COLLECTION: Indian Recipes (2 of 2) Curry Chicken Dal Kofta Curry (Steamed Toor Balls in Buttermilk) Indian Chickpeas Indian Lamb with Spinach Naan : COLLECTION Sag Paneer Samosas Tandoori Chicken (1) Tandoori Chicken (2) Vaththalkozhambu (Indian hot+sour sauce/soup) Vaththalkozhambu (Indian hot+sour sauce/soup) From:
[email protected] (Ramaswamy Krishnan) Well, if you don't mind a visit to the local Indian grocer, here is a TRUE Tamilian (South Indian) dish. 'vaththalkuzhambu' The usual way to eat it is to mix it with boiled plain rice. Some edible oil or melted butter can be added to reduce the hot taste depending on the taste buds. _THE_ side dish for vaththalkuzhambu is 'sutta appaLaam' (toasted rice/lentil wafers) a very complicated one to make from scratch. These are available at all Indian grocers and need to be just toasted over gas/electric stove. _THE_ dish for which vaththalkuzhambu is a good side dish is 'thayir chaadham' (boiled rice mixed with yogurt and salt). All the ingredients should be available at Indian grocery stores, except the exotic ManaththangaLikkai/Subdaikkai, which may not be in all stores. But as you can see below, it forms the last of the ingredients in importance (yes, purists will contest it!). Turn on the exhaust fan before the spice roast smell hits you! REAL INDIAN FOOD
Quantity Item in order of importance What/How is it ; Where to get 3/4 tsp Tamarind concentrate Sour; at Indian/Chinese grocers 1 tsp Salt 4 tsp Red Chilli Powder HOT!; at most grocers 1 tsp Rice powder (fine) Plain; at Indian/Chinese grocers 4 tsp Cooking Oil 1/2 tsp Mustard 1mm brown spheres; at most grocers 1/2 tsp Vendhayam (Fenugreek) bitter; at most grocers 1 pinch Hing (Asafoetida) powder a type of gum; at most grocers 1 tsp Chana Daal a lentil; at Indian grocers A few Curry leaves (fresh or dried) for flavor; at Indian grocers 10 Whole Peanuts 3 tsp ManaththangaLikkaai They have bitter+salty taste. and / or Sundaikkaai VERY special wild berries. Sundaikkai is cranapple size and Mana... is peppercorn size. Dried salted, and later roasted, these ARE unique (a bit like anchovies). Available at some Indian grocers. To identify when buying, Sund... is 1 cm dia and looks black. Mana... looks like peppercorn. They have bitter+salty taste. 1. Dissolve tamarind concentrate paste in 1.5 cups of water. Filter the juice to remove any dregs. Keep it away for now. 2. Add 1 teaspoon of rice powder to 1 cups of water and blend EVENLY. Keep it away for now. 3. Switch on you exhaust and have some ventilation (it is not needed if cooking is done right) but it never is :) don't blame yourself for poor ventilation later. 4. Warm sauce pan and add the cooking oil. 5. Add in order : Mustard, Chana Daal, Vendhayam (Fenugreek), and Peanuts. If available, add Sundaikkai and/or ManaththangaLikkai vaththal. 6. Wait till the Daal gets brown (or Mustard starts cracking) and turn stove to low heat. 7. Add the Tamarind juice and then the Chilli powder. 8. Add Asafoetida, cover pan and let it boil for 45 minutes. 9. Add rice water, salt and then curry leaves. 10. Mix evenly and let it simmer till it thickens to the consistency of a thick soup about 35 minutes. Put the stove on medium heat if need be. The water will evaporate from the mix and the mix will thicken don't let it burn. Keep an eye on it and turn stove off to cool when done. AppaLaams (also called Paapad) are available at all Indian grocers. AppaLaam is Sun dried rice/lentil wafer a very tedious recipe. Roast a few appaLaams directly over a gas grill or electric stove coil. To make an even roast, keep alternating the side of the appaLaam to the flame. The appaLaam should be fully roasted and at the same time not be burnt (black). To overcome this intricate roasting, some grocers sell microwave appaLaam now. If roasting doesn't work, try deep frying the appaLaam again, heat the oil well first and don't let the appaLaam become dark. If all else fails, get a bag of good corn / potato chips. Boil and cool 1 cup of plain rice. Add a teaspoon of edible oil or melted butter. Add vaththalkuzhambu and mix. Add more oil or butter as needed for taste. Enjoy this with appaLaam as side dish. If you prefer it NOT hot : 9
Mix boiled and cooled rice with plain yogurt to an edible consistency. Add a pinch of salt. Eat this with 'vaththalkuzhambu' as side dish. Tandoori Chicken Cross Indexed Chicken, Indian (Serves 4) TANDOORI in INDIAN stands for an earthern oven which is sort of cylindrical and uses coal as the fuel. This recipe will need a barbque grill as a substitute. It can be also cooked in a gas or electric oven, but it will lose most of its flavour. Also, the chicken has to be marinaded for atleast 6 hours, ideally 12 hours overnight. You will need the following: 1. 12 Chicken drumsticks and/or breast pieces (skin removed) 2. 1 cup plain yoghurt (pref.) or 2 cups Buttermilk 3. 1 1/2 tbsp red chilli powder 4. 2 tbsp coriander powder 5. 1 tbsp garlic powder } FRESHLY GROUND IS 6. 1 tbsp ginger powder } MUCH BETTER 7. 1 tbsp cumin powder 8. 1/2 tbsp. GARAM MASALA powder (available at any/all Indian grocery stores) You can prepare #8 at home by dry grinding to a powder the following: (20 black pepper corns 0r equivalnet black pepper powder, 5 cloves, 1 inch cinnamon stick, 45 cardamoms, 1 tsp. cumin powder, 2 bay leaves plus some more stuff I dont know, although this should be fine ) 9. Meat tenderizer (optional) 10. 2 tbsp. salt (use less if tenderizer contains salt) IF YOU LIKE IT HOT AND SPICY , ADD 1 TBSP. EXTRA OF ALL SPICES FROM NOS. 38. Method: Prick the chicken pieces with a fork all over. apply the tenderizer to the chicken pieces and let it stand for an hour or so. The marinade : Take a wide and deep bowl about 12 2 inches wide and deep enough to hold all the chicken pieces. Add the yoghurt plus one cup water or the buttermilk with no water into the bowl. Add all the spices from nos. 3 thru 8 into the bowl and stir to form a homogeneous mixture.Now add the chicken pieces into the mixture, so that they are all covered with the paste/mixture. Cover the bowl with a lid and let it stand for 6 hours. If you plan to marinade for 1215 hours, put it in the refrigerator. The more time it is marinated, the better it will absorb the spices and the tastier it will be. When you are ready to grill the chicken, apply melted butter to the the chicken pieces with a brush or spoon all over and you are ready to grill the chicken on the barbeque in the normal fashion. turn over the chicken pieces when they look brownish red in color or darker if you prefer it well done. Slice finely onion into rings, add some salt and lemon juice to it, to be served as a salad with the tandoori chicken. lemon juice sprinkled on the cooked pieces also adds to the flavor , if you wish. Good luck and I hope you enjoy this recipe, a favourite of the Moghul emperors of INDIA! Stephanie da Silva's Samosa Collection From:
[email protected] (Stephanie da Silva) Date: Tue, 13 Jul 93 12:54:36 CDT Contents Samosas (1) Samosas (2) REAL INDIAN FOOD
Samosas (3) Samosas (1) For the pastry: 2 cups flour 1/2 tsp salt 4 Tbsp oil 4 Tbsp water For the stuffing: 45 medium potatoes, boiled in their jackets and allowed to cool 4 Tbsp oil 1 medium onion, peeled and finely chopped 1 cup (175 g) shelled peas 1 Tbsp finely grated peeled fresh ginger 1 fresh hot green chilli, finely chopped 3 Tbsp very finely chopped fresh green coriander (cilantro) 3 Tbsp water 1 1/2 tsp salt 1 tsp ground coriander seeds 1 tsp garam masala 1 tsp ground roasted cumin seeds 1/4 tsp cayenne pepper 2 Tbsp lemon juice oil for deep frying Sift the flour and salt into a bowl. Add the 4 tablespoons on oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs. Slowly add about 4 tablespoons water or a tiny bit more and gather the dough into a stiff ball. Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make a ball. Rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag. Set aside for 30 minutes or longer. Make the stuffing. Peel the potatoes and cut them into 1/4 inch dice. Heat 4 tablespoons oil in a large frying pan over a medium flame. When hot, put in the onion. Stir and fry until brown at the edges. Add the peas, ginger, green chilli, fresh coriander (cilantro), and 3 tablespoons water. Cover, lower heat and simmer until peas are cooked. Stir every now and then and add a little more water if the frying pan seems to dry out. Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, cayenne, and lemon juice. Stir to mix. Cook on low heat for 34 minutes, stirring gently as you do so. Check balance of salt and lemon juice. You may want more of both. Turn off the heat and allow the mixture to cool. Knead the pastry dough again and divide it into eight balls. Keep 7 covered while you work with the eight. Roll this ball out into a 7 inch (18 cm) round. Cut it into half with a sharp, pointed knife. Pick up one half and form a cone, making a 1/4 inch wide (5 mm), overlapping seam. Glue this seam together with a little water. Fill the cone with about 2 1/2 tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about 1/4 inch (5 mm) wide. Press the top seam down with the prongs of a fork or flute it with your fingers. Make 7 more samosas. Heat about 1 1/2 to 2 inches (45 cm) of oil for deep frying over a mediumlow flame. You may use a small, deep, frying pan for this or 10
an Indian karhai. When the oil is medium hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp. Drain on paper towel and serve hot, warm, or at room temperature. Samosas (2) 2+1/2 cups flour 1/2 tsp. salt 1 Cup buttermile or yogurt extra flour, as needed 1) Place the flour in a mediumsized bowl. Mix in the salt. 2) Mix in the milk or yogurt to make a smooth dough. 3) Add extra flour, as needed, to keep the dough from being sticky. The dough will be quite soft. Knead in bowl for about 5 minutes. Cover tightly and refrigerate till you are ready to assemble the pastries. 2 large potatoes (the size of a large person's fist) 1 Tbs. butter 1 Cup finely minced onion 2 medium cloves garlic, minced 1 Tbs. freshly grated ginger 1 tsp. mustard seeds 1 tsp. dried coriander (if available) 3/4 tsp. salt 1+1/2 Cups uncooked green peas (froze+thawed=fine) 2 Tbs. lemon juice Cayenne, to taste. 1) Mash the potatoes (i.e. peel, cut into 1inch squares, boil, drain & mash.) Set aside. 2) Melt the butter and saute onions, garlic, ginger, mustard seeds, coriander and salt over medium heat for about 8 minutes, till onions are soft. Add this to the mashed potatoes. Cool for at least 15 minutes before filling the pastries. 1/2 Cup cider vinegar 1/2 Cup water 3 Tbs. brown sugar 1 small clove garlic, minced 1 tsp. salt 1) Place all ingredients in a small saucepan. Stir till the sugar dissolves. 2) Heat to boiling, then let simmer uncovered for about 10 minutes. It reduce slightly. 3) Serve warm or at room temp. ASSEMBLY: 1) Preheat the oven to 425F. Generously oil a baking sheet. 2) Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, using a rolling pin, rook 1inch balls of dough into 5inch circles. 3) Place app. 1+1/2 Tbs. filling in the center and fold over, like a turnover. Brush the inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the edges firmly with fork. 4) To bake: Place the samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425F, then reduce heat to 375F and bake 10 min. more. For maximum crispiness, turn the samosas over when you turn the oven down. 5) Serve within 15 min. with dipping sauce. Samosas (3) Pastry: 1 1/2 cups flour 3/4 tsp salt 1 tbsp ghee (a vegetable shortening with a buttery taste) 1/2 cup warm water Filling: 1 1/4 tbsp ghee garlic, crushed (1 5 cloves, to taste) 2 tsp curry powder 1/2 tsp salt REAL INDIAN FOOD
1 tbsp lemon juice OR vinegar 8 oz. ground lamb (or beef) 1 tsp mint leaves 1 tsp coriander (optional) 1 onion (finely chopped) 1 tbsp garammasala 1 tbsp ginger, grated (fresh) 1/2 cup hot water oil for cooking PASTRY Sift flour and salt into bowl, add ghee and water, mix thoroughly, knead for a couple minutes. Cover with plastic, make filling. FILLING Heat ghee in pan, fry onions, ginger, add garlic. fry until onions are soft. Add curry, salt and vinegar, mix well. Add meat and fry over high heat, stirring constantly, until meat changes color. Turn down heat, add water and cover. Cook until liquid is absorbed (~ 10 15 min). Towards the end, stir meat to keep it from sticking. Add garammasala, mint, and coriander, mix, remove from heat, cool, and add the rest of the onion. Mix. Take small pieces of dough, shape into balls, and on a lightly floured board, roll each ball to a very thin circle, about the size of a saucer. Cut circle in half. Put ~ 1 tsp of filling in the middle of each half circle, brush edges with water, fold dough over and press edges together. When they are all made, heat oil in a wok, deep fry a few at a time until golden brown on both sides. Drain on paper towels. Eat until too full. Indian Lamb with Spinach From:
[email protected] (Demers Serge) Date: Fri, 12 Nov 93 20:29:12 0500 Here is a Lamb and spinach recipe, I do not know its Indian name. Serve 6 1 lb of lamb cut into 1inch cubes 1 large onion, finely chopped 4 tsp ground coriander 1 Tbsp mustard seeds 2 tsp ground cumin 1 tsp chili powder (or less if you want) 1 tsp turmeric 1/4 cup plain yogurt 1inch finely chopped fresh ginger 3 garlic cloves, crushed 2 lb of fresh spinach, trimmed, washed and torn in small pieces 1/4 tp salt 1/2 Tbsp vegetable oil Heat the oil in a casserole and cook the onion over mediumhigh heat, stirring constantly, until soft. Stir lamb, coriander, mustard seeds, cumin, chili powder and turmeric. Mix all the ingredients well. Add 1 Tbsp of yogurt and cook over high heat, stirring the meat until all the yogurt is absorbed 3 to 5 minutes. Repeat with a second Tbsp of yogurt, third, etc... When the yogurt is used up, stir in the ginger and garlic, add just enough water to cover the meat and bring to boil. Cover the casserole, lower the heat and simmer for one hour. When the meat is cooked, increase the heat to medium and add the spinach in batches, stirring each batch until it is wilted. When all the spinach is incorporated, cook the stew, uncovered, over high heat to evaporate any excess liquid about five minutes. Add the salt just before serving. Serve with rice and pappadoms. Serge Demers 11
COLLECTION: Indian Recipes (2 of 2) From:
[email protected] (Micaela Pantke) Date: Thu, 12 Aug 93 10:11:15 +0200 *********************************************************** * Archivist's note : having read the comment below, I am * * not keen to mark up the contents to provide direct * * links to the recipes. If I get requests (and have * * some spare time) I will do it, but until then, I'll * * let myself assume that it isn't needed Amy * *********************************************************** Hi Folks! The following is an ASCII transcription of Somesh Rao's "The Graduate Student's Guide To Indian Recipes". A \LaTeX or Postscript version can be obtained via anonymous FTP at wpi.wpi.edu in the recipesdirectory. Due to the length of the File I had to cut it into two parts. As I kept the original order in chapters, the alphabetical Contents does not correspond directly with the order in the file. The best thing is, to paste the files together, then you have Somesh Rao's book as a whole... Somesh Rao's "The Graduate Student's Guide To Indian Recipes" Vol.2 (of 2) Posted with permission! ============= LAMB AND BEEF ============= LAMB VINDALOO ============= >From Esquire Magazine, 1986: I have made the recipe a couple of times and both times with very good results. The finished dish is a spicy lamb dish that is quite exquisite. Be warned that this recipe takes quite a bit of effort to put together. Ingredients: 3 lbs Lean boneless lamb 3 Meaty lamb bones Marinade made from: 4 tblsp Light vegetable oil 1/4 c Cider vinegar 3 tblsp Tamarind pulp to taste Salt Puree made from: 2 tblsp Vegetable oil 1 large White onion 6 Garlic cloves 2 tblsp Fresh ginger root, chopped 1/2 c Vegetable oil 3c Onion, thinly sliced 1 tsp Ground cumin 1 tsp Ground mustard 3 tsp Turmeric 1 1/2 tsp Red pepper 3 tsp Paprika 2 1/2 c Hot water Method: Cut lamb into 3/4 " cubes. Place lamb and the bones in a nonmetallic bowl with the four tablespoons of oil, the vinegar, tamarind pulp, and salt. Let it marinate at room temperature for eight hours or, refrigerated, for 24 hours. Put two tablespoons of oil, the onion, garlic, and ginger in an electric blender or food processor and run the machine until a fine pasty puree is formed. Heat the onehalf cup of vegetable oil in a large enamel coated skillet over mediumhigh heat. Add the onions and saute until they are caramel brown, stirring constantly to prevent burning. Add the puree. Reduce the heat and add ground cumin, ground mustard, turmeric, red pepper, and paprika. When the spices begin to sizzle and REAL INDIAN FOOD
turn dark, in about 15 seconds, add the lamb and bones. Cook until slightly seared (about ten minutes). Add the water and bring to a boil, then lower the heat and simmer, partially covered, until the meat is very tender (about thirty minutes). Pick out and discard bones. Serve over rice. EGG COOKED WITH MEAT AND FRIED (NARGISI KOFTA) ==================================== ===================== Ingredients: Meat: 1 lb Ground lean meat 1/4 c Chopped onion 4 cloves Chopped garlic 1" piece Ginger, chopped 1/2 t Turmeric 3/4 c Water to taste Salt and pepper To mix with meat: 4T Besan (chickpea flour) 1T Yogurt 6 Hard boiled eggs 1 Egg for mixing and coating 1/2 t Garam Masala Oil for frying For curry (Masala): Oil or ghee 2 Chopped onions 8 Cloves chopped garlic 2 Tomatoes or equivalent paste 1" piece Ginger, chopped 1/4 c Yogurt 1/4 t Turmeric Green onion 1/2 t Garam Masala 1015 leaves Coriander to taste Salt and pepper Method: Heat the water and add the meat, onions, ginger, garlic, salt and pepper. Pressure cook for 10 minutes at 15 psi (or 25 min over low heat. Reduce pressure and drain half the liquid. Add the besan (or 1/2 c soaked lentils) and cook for 10 minutes. Knead or grind until slightly sticky, mix in egg yolk, Garam Masala and yogurt and knead well. Coat the hard boiled eggs with the above and deep fry. Heat ghee, fry the onions to a golden brown, add garlic, ginger, tomatoes and yogurt and fry well until the Masala is a paste. Add water to the mix if necessary. Add the green sprigs of onion, 1 1/2 c water and cook for 10 minutes covered. When curry is ready, pour into a serving dish, cut the koftas in half and arrange over the curry. Cover and bake at 250 $F^\circ$ for 1520 minutes. Serve garnished with coriander leaves and Garam Masala. PORK CURRY ========== (Serves 6 or 8) Ingredients: 1 1/2 lb Pork 3 Medium onions 2" piece Ginger 4 cloves Garlic 2 medium Tomatoes 2T Vinegar 2t Salt 1/2 t Garam Masala 2T Vindaloo paste (hot) 1 medium Potatoes 2c Water Method: Clean, wash, trim and dry pork. Cut into 1" cubes. 12
Make Masala with onions, ginger, and tomatoes as in chicken curry, etc. Add the vinegar and Vindaloo paste and cook for 2 minutes. Add the pork and pressure cook for 20 minutes, or in a heavy pot for 1 1/2 hours, until the pieces are tender. Cube potatoes, add and cook the potato pieces coated in the liquid. Boil down the amount of water (30 minutes) while the potatoes cook. SHAHI KORMA (MUTTON CURRY) ============================== Ingredients: 1 1/2 lb Goat mutton 3 Medium onions 3/4 c Yogurt 4 cloves Garlic pinch Saffron 2t Salt 3/4 c Cream 1 oz Almonds 1/2 c Oil 1 oz Coriander seed 1t Red pepper (optional) 1/2 t Garam Masala Method: Clean, wash and dry mutton. Blend coriander seeds, 1 onion, almonds and garlic. Marinade the mutton in above mixture for 2 hrs. Heat oil and fry the remaining thinly sliced onion. Keep aside.
continue to cook for a couple of minutes. Remove from heat and, when cool, chill in the refrigerator before serving RICE FLOUR PUDDING ====================== (6 servings) Ingredients: 4 1/2 c Milk 3/4 c Sugar 2 oz Rice flour 68 drops Rose water 1 oz Almonds 1/2 oz Pistachio nuts Method: Blanch (optional) and shred nuts. Mix rice flour into the milk and mix until smooth. Cook over medium heat until a creamy consistency is achieved (2030 minutes?). Simmer and add sugar and stir for 23 minutes more. Cool (in refrigerator for 30 minute) add the rose water, almonds and pistachios (maybe before it cools). Pour into individual dishes and serve. BESAN BURFI =========== Ingredients: 1c Besan 1c Shortening 1c Sugar 4 seeds Cardamom Nuts (optional) Method:
Add the mutton and fry until the liquid dries up. Add 3/4 c hot water and simmer until the meat is almost done ( 3/4 cooked) OR pressure cook at 15 psi for 20 minutes. Reduce pressure. Add salt and pepper. Uncover and dry the liquid. Add beaten yogurt and fry until it leaves oil. Add fried ground onion. Beat the cream. Add soaked or ground saffron. Mix it with the cooked mutton. Add Garam Masala and bake at 250 deg F for 1/2 hour. Serve garnished with chopped coriander leaves. ============================== DESSERTS AND OTHER GOODIES ============================== KHEER (VERMICELLI PUDDING) ============================== Recipe from Dalbir Chadda: This has been my all time favorite dessert. Ever since I was very little, I can remember asking for seconds and thirds. What makes this dessert unusual is that it is not as sweet as most Indian desserts. It is fairly simple to make. Make sure that the vermicelli is very fine (angel hair pasta is ok but the very fine vermicelli that can be bought at chinese stores is the best). Ingredients: 1 stick Butter 2 handfuls Very fine vermicelli 4 cups Milk 1 pint Whipping cream 1 handful Raisins 3 tblsp Sugar 4 Almonds (optional) peeled and thinly sliced Method: Melt butter in a 4 qt pot. Break vermicelli into 3" pieces. Over low heat stir vermicelli into butter until it turns light brown. Pour in the milk and stir over medium heat until it boils. Put in the raisins, almonds and sugar. Continue to cook under low heat for 10 minutes. Add whipping cream and REAL INDIAN FOOD
Melt shortening in a pan. Turn down heat and add cardamom and Besan. Fry, stirring constantly to prevent burning until it has changed to a brown color and smells done. (Test: a few drops of water sprinkled on it sputters instantly). Turn off the heat and stir in the sugar. Spread 1/2" thick onto a platter. Cut into diamond shapes after it has cooled down. KHEER ===== Ingredients: 1/2 c Rice 4c Milk 1/4 c Raisins 3/41 c Sugar 1t Cardamom seeds 1/4 c Shredded blanched almonds 68 drops Rose water 1/2 c Water Method: Wash and drain the rice. Soak in 1/2 c water for 1/2 hour. Boil the rice in the same water until it is coated and the water dries up. Add the milk and simmer on low heat for 1 1/2 hours. Scrape the sides and bottom frequently to prevent sticking and mash rice while stirring. When it is creamy, add sugar and stir in well. Remove from heat and add crushed cardamom seeds, rose water and shredded almonds. Serve hot or cold decorated with silver leaves (optional). [Silver leaves are VERY FINE, tasteless sheets of silver.] GULAB JAMUNS (EASY METHOD) ============================== Ingredients: 1c Bisquick 2c Carnation powder 2c Water 1 1/2 c Sugar 4 pods Cardamom few drops Rose water 13
1/2 stick Butter (4 T) 1/8 c Yogurt Milk Oil for frying Method: Heat butter and pour in a bowl. Add Bisquick, carnation powder and yogurt and blend together. Knead well adding milk if necessary. Make a smooth ball, cover and let rest (30 minutes?). Make 1214 small balls. Heat the water, add sugar, bring to boil, add cardamom seeds and simmer. Boil, then simmer to reduce the water by half. Heat the oil until hot and fry the balls to a golden brown or until they are dark brownalmost black. Soak in sugar syrup until they double in size (1 hour or overnight). Serve hot or cold. SUJI HALVA (SEMOLINA HALVA) =============================== (46 servings) Ingredients: 1/2 c Suji (semolina) 1/2 c Sugar 1/2 c Ghee 1 1/2 c Water 1 oz Sliced almonds 1 oz Raisins 8 Green cardamoms Method: Boil sugar and water together for 5 minutes. Heat ghee add suji and stir on low heat until mixture becomes light creamy in color and ghee leaves the side of the pan. Add the syrup and stir briskly until it is absorbed in the semolina. Mix in crushed cardamom seeds, almonds, and raisins. Serve hot. SEWIAN (VERMICELLI) ======================= Ingredients: 2c Sewian (vermicelli) 3 1/2 c Milk 3/4 c Sugar 1/4 t Rose water (or 68 small cardamom seeds) Ghee Method: Fry the sewian in hot oil until golden brown. Heat the milk to boiling and add the sewian. Cook until the milk is reduced by half. Add sugar and cook on low heat until creamy (about 25 minutes). Remove from the heat. Add in rose water. Decorate with blanched finely shredded almonds and pistachio nuts and silver leaves if desired. CARROT HALVA ============ Ingredients: 4 lbs Carrots 1/2 gal Milk 2c Sugar 2c Carnation milk powder 1c Oil to taste Nuts Method: 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 REAL INDIAN FOOD
up to 1 week. RASGOOLA ======== Ingredients: 1 ltr Homogenized Milk 2 tsp White Vinegar 1 1/2 C Sugar 3C Water Method: Bring the milk to a boil and add vinegar to the boiling milk to separate the whey. Throw away the liquid part by sifting the stuff onto a muslin cloth. Pour some cold water over the curd to cool and wash it. Discard the water and hang the cloth for 1520 minutes to let the excess water drip off. Put the curd in a food processor or blender and blend at high speed to get a smooth consistency. You may add just a little (1 tsp or so) water while blending, if the curd is too dry and will not blend. Be very careful so as not to add any extra water. Remove the paste and make small balls (12" in diameter). Boil water in a wide vessel. Make sure that there is at least 23" of water in the vessel. If not, add more water and increase the quantity of sugar proportionately. Add sugar to the boiling water to make a light syrup. Continue boiling the syrup and gently drop the curd balls in the boiling syrup. Cook the balls in the boiling syrup for 3040 minutes. Remove from the heat and let the stuff cool down. Put the balls and the syrup in a storage container and refrigerate (don't freeze). Serve cold. MANGO ICE CREAM ================== This is a great desert which can be made with very little effort. You can replace the Mango pulp with any other pureed fruit. Ingredients: 1 can Condensed Milk 12 oz. Whipped cream(Cool whip) 1 can Mango pulp (Alphonso) It is very confusing to describe quantities as 1 can. Well, I do not remember the exact numbers so let me describe the sizes. The Mango pulp can is about 6" high and 3" in diameter. I think it is the only size available in an Indian store. The condensed milk can is about 3" high and about 2.5" in diameter and should be available in your neighbourhood grocery store. Method: Mix all of the pulp, condensed milk and whipped cream in a bowl. Put in the freezer for about 8 hours. Bengali Red Dal Curry From:
[email protected] (Jonathan Kandell) Date: 3 Aug 93 21:48:48 GMT Key spice: Panch Phanon Mix, also known as Five Spice (do not substitute Chinese Five Spice!) Equal proportions of whole cumin, fenugreek, anise, mustard, "Indian black onion" seeds (kalunji). You will need to go to an Indian Store to get the last ingredient. It is not related to the onion. 1 1/2 C red lentils 3 1/2 C water 6 serrano chilies (or 3 jalepeno?), either whole or sliced in quarters 1/4 t turmeric, or more to taste 14
1 1/2 t salt 4T ghee, butter or vegetable oil 1C minced onions 1C chopped tomatoes 1T grated fresh ginger 2T ghee or vegetable oil 1T panch phanon mix 4 dried small red chilies 13 cloves garlic 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 chilies, 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 chilies 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.
Knead dough on a floured surface for 2 or 3 minutes until smooth. Divide into 8 pieces Roll each piece into a ball then into ovals about 6 inches long. If you must use a baking sheet, grease it and brush the underside of the bread with water. Brush the other side with butter and sprinkle with poppy seeds Bake 6 to 10 minutes until puffy and golden brown. (This is where the stone makes a difference) From:
[email protected] (Mary Jane Kelly) NAN (SUSHEEL) ============= Ingredients: 21/2 C. white flour (can use 1/2 whole wheat flour) 1/2 tsp baking soda 1/2 tsp baking powder 1/2 C. milk 1/2 C. yogurt 1 tbs oil 1 egg, beaten 1/2 tsp sugar, optional 1/2 tsp cumin seeds Instructions: Mix dry ingredients. Heat oil in pan. Heat beaten egg, milk and yogurt until barely warm. Add to flour mixture. Mix the dough, kneading just enough to hold together. Add water if necessary. Add cumin seeds. Let dough rest, covered, 3540 minutes in warm spot. Divide into 20 small balls. Roll each ball to 1/8" thick. Broil, turning once. %%%%%%%%%%%%%%%%%%%%%%%%%%%% Sag Paneer (paneerless) From:
[email protected] (Stephanie da Silva) Date: Fri, 9 Jul 1993 15:23:57 GMT 2 tablespoons vegetable oil 1 large onion, chopped pinch of cumin seed 2 cardamom seeds 1 stick of cinnamon 2 or 3 bay leaves 2 whole cloves 1 teaspoon each fresh ginger and garlic 1 small fresh tomato, sliced 1 teaspoon black papper 1/2 pound fresh spinach, chopped 2 teaspoons salt 1 teaspoon cumin powder 1/2 teaspoon turmeric 1 teaspoon ground coriander 1/2 teaspoon garam masala 1 cup whipping cream 1 teaspoon tomato puree fresh cilantro leaves Paneer Heat oil in saucepan and saute chopped onion until light brown. Add cumin seed, cardamom, cinnamon stick, bay leaves, cloves, ginger, garlic, sliced tomato and black pepper and saute about 30 seconds. Add chopped spinach and saute, stirring until it begins to change color. When it goes dark green, it means it is about half cooked and still remains crunchy. Add salt, cumin, turmeric, coriander powder and garam masala. Mix well with spinach while it is sauteeing. Add cream, tomato puree, cilantro and cubes of cheese (paneer). Cook it well, stirring so it doesn't scorch. When cream boils, cook another 1 1/2 minutes over high heat. Serves 4. Indian Chickpeas From:
[email protected] (Demers Serge) Date: Sun, 12 Sep 93 14:20:01 0400 Here is one of our favorite "vegetarian dish". We always include it
Using ghee changes the taste compared with oil. I prefer it for step 4. It tastes good either way though. COLLECTION: Naan From:
[email protected] (Micaela Pantke) Date: Tue, 17 Aug 93 10:31:24 +0200 Contents Naan (Greg Richter) Nan (Susheel) (Mary Jane Kelly) From:
[email protected] (Greg Richter) NAAN ==== Ingredients: 4 cups all purpose flour 1 tsp baking powder 1/2 tsp baking powder salt to taste 1 egg, beaten 6 Tblsp plain yogurt 3 Tblsp butter or ghee, melted About 1 Cup milk 1 Tblsp poppy seeds Instructions: Sift flour, baking powder, baking soda and salt together in a bowl. Stir in egg, yogurt and 2 tablespoons of the butter. Gradually stir in enough milk to make a soft dough. Cover with a damp cloth and place in a warm place for 2 hours. Preheat oven to 400 degrees F (205 C) (Note: I use even higher temp 500F and place a pizza stone in my oven) REAL INDIAN FOOD
15
to our menu for an indian dinner. 250 gr of chickpeas (1 cup) 2 Tbsp vegetable oil 1 oinon chopped 2 cm cinnamon stick 4 cloves 2 garlic cloves, squashed 2 cm fresh ginger, chopped 1 green chili pepper, finely chopped 2 tsp ground coriander 3/4 cup of chopped tomatoes (from a can) 1 tsp garam massala 1 Tbsp cilantro, chopped Soak chickpeas overnight, rince, cook in water until tender. Drain, KEEP THE COOKING LIQUID! In a frying pan heat the oil, fry oinon until golden. Add cinnamon and cloves, cook a few seconds. Add garlic, ginger, chili pepper, ground coriander and cook 5 minutes, stirring. Add tomatoes, with the juice and cook until all liquid has evaporated. Add the chickpeas to the pan, mixe well, cook 5 minutes. Pour the cooking liquid of the chickpeas and simmer for 25 minutes, until all the liquid is gone. Sprinkle with the garam massala and cilantro. Can be served hot of cold. Serge Demers Bengali Eggplant with Mustard Seeds From:
[email protected] (Jonathan Kandell) Date: 12 Aug 93 22:49:21 GMT 1 large eggplant1 to 1 1/2 pounds, tip cut off and cut into 1" cubes 1 1/2 T black mustard seeds, powdered in a coffee grinder 1 C+ water 1/4 t cayenne pepper 45 T mustard oil 1 T panch pharon mix (equal parts of whole cumin, fennel, fenugreek, mustard, kalunji seeds) 1C yogurt 1 1/2 t salt sprinkle black pepper, cardamon powder (optional) 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 cardamon over the top if you want. This dish also tastes good cold the next day. Variation: Anasua Munshi tells me that in his grandmother's village they make this without the yogurt, substituting green chillis for cayenne and using only fennel for the panch pharon mixture. Bengali Eggplant with Mustard Seeds From:
[email protected] (Jonathan Kandell) Date: 12 Aug 93 22:49:21 GMT 1 large eggplant1 to 1 1/2 pounds, tip cut off and cut into 1" cubes 1 1/2 T black mustard seeds, powdered in a coffee grinder 1 C+ water 1/4 t cayenne pepper 45 T mustard oil 1 T panch pharon mix (equal parts of whole cumin, fennel, fenugreek, mustard, kalunji seeds) 1C yogurt 1 1/2 t salt sprinkle black pepper, cardamon powder (optional) REAL INDIAN FOOD
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 cardamon over the top if you want. This dish also tastes good cold the next day. Variation: Anasua Munshi tells me that in his grandmother's village they make this without the yogurt, substituting green chillis for cayenne and using only fennel for the panch pharon mixture. COLLECTION: Indian Recipes (1 of 2) From:
[email protected] (Micaela Pantke) Date: Thu, 12 Aug 93 10:11:13 +0200 *********************************************************** * Archivist's note : having read the comment below, I am * * not keen to mark up the contents to provide direct * * links to the recipes. If I get requests (and have * * some spare time) I will do it, but until then, I'll * * let myself assume that it isn't needed Amy * *********************************************************** Hi Folks! The following is an ASCII transcription of Somesh Rao's "The Graduate Student's Guide To Indian Recipes". Due to the length of the File I had to cut it into two parts. As I kept the original order in chapters, the alphabetical Contents does not correspond directly with the order in the file. The best thing is, to paste the files together, then you have Somesh Rao's book as a whole... Somesh Rao's "The Graduate Student's Guide To Indian Recipes" Vol.1 (of 2) Posted with permission! CONTENTS: Besan Burfi Bhel Bonda With Instant Mashed Potato Boondhi Raita Carrot Halva Cauliflower And Potatoes (Aloo Gobi) Chapati (Phulka) Chicken Curry (Murga) Chicken Curry North Indian Style Chicken Pullao (Sriram, 1985) Chole "Bill And Jim" (Chick Peas) (Somesh Rao) Coriander Fish (Bharia Machli) Curried Eggplant (Bhartha) Curried Garbanzo Beans Curried Mushrooms Dahi Vada (Savory Balls In Yogurt) Dry Potatoes (Sookha Aloo) Egg Cooked With Meat And Fried (Nargisi Kofta) Garam Masala Gobi Aloo (Cauliflower And Potatoes) (Somesh Rao) Green Pepper Curry (Sriram) Gulab Jamuns (Easy Method) Kheer (Vermicelli Pudding) (Dalbir Chadda) Kheer Lamb Vindaloo Mah Ki Dal (Whole Black Beans) Malai Chicken (Sriram, 1985) Mango Ice Cream Masaledar Sem (Spicy Green Beans) (Madhur Jaffrey) Masur Dal (Lentils) Mattar Paneer (Peas And Cheese) Mint And Coriander Chutney Mughlai Chicken With Almonds (Madhur Jaffrey) Navrathna Kurma Navrattan Pullao (NineJeweled Rice) 16
Okra (Bhindi) Onion And Tomato Raita Pakoras (Savory Fritters) Paneer (Cheese) Paratha Pork Curry Prawn (Shrimp) Curry (Sriram, 1985) Rasgoola Red Kidney Beans (Rajma) Rice Flour Pudding Saffron Rice (Kesar Chawal) Sambhar (Sriram) Sewian (Vermicelli) Shahi Korma (Mutton Curry) South Indian Pullav (Rice) (Sriram, 1985) Stuffed Parathas Suji Halva (Semolina Halva) Tandoori Chicken Upma (Sriram, 1985) Vegetable Curry (Sriram, 1985) Vegetable Kurma (Sriram) Vegetable Puff Vegetable Pullav (2) (Sriram, 1985) %%%%%%%%%%%%%%%%%%%%%%%%%%%% THE GRADUATE STUDENT'S GUIDE TO INDIAN RECIPES EDITED BY SOMESH RAO ======= PREFACE ======= SOMESH RAO I have collected these recipes over the network. I am just responsible for typesetting it and running it through a spell checker. In a later edition I hope to add my own recipes. At this point I would like to apologize to those whose recipes I have used but whose names I have not mentioned. During the editing process I lost most of the addresses. Finally, I am not responsible for any of the recipes as I have been so busy trying to put this book together that I have had no time for experimentation. Please send comments, suggestions and other recipes to
[email protected] [email protected] This book (\LaTeX and Postscript version!) is available through anonymous FTP from wpi.wpi.edu in recipes/indian.recipes.* I would like to thank Greg Leichtman and Jamille Hetke at The University of Michigan who took the trouble to correct my \LaTeX errors. By the way, I would prefer recipe contributions in electronic form. Bon Appetit. =========== INGREDIENTS =========== GUIDE TO INGREDIENTS Most of the ingredients are available at the grocery stores or supermarkets. Some, though, are special and have to be obtained from the Indian stores. Substitutes may change the character of the dish. It is better to omit an ingredient if not available than to substitute for it. If whole spice is not available, you may use the ground form, but the ground form is less pungent. NAME INDIAN NAME DESCRIPTION Asafoetida Hing Dried gum resin from the root of various Iranian and East Indian plants. Has a strong fetid odor definitely an acquired taste. May be obtained. Besan Besan Flour of dried chick peas. Cardamom Elaichi Dried fruit of a plant. REAL INDIAN FOOD
Mostly the seeds are used. Seeds of 4 pods measure approximately 1/4 t. Coriander dhania Aromatic herb of the parsley family. Sold as cilantro or chinese parsley. Also sold as seed or dry powder. Cumin Jeera Very aromatic and reminiscent. Sold whole or ground. Dals Dal Hindi name for all members of the legume or pulse family. Commonly used are: Arhar, Channa, Masur, Mung, Labia (blackeyed peas), Rajma (red kidney beans). Fennel Seed Sauf Has an agreeable odor and licorice flavor. Available whole or ground. Fenugreek Methi Has a pleasant bitter flavor and sweetish odor. Garam Masala Garam Masala A mixture of spices; details come later. Chat Masala Chat Masala A variation of Garam masala. Available in Indian stores. Ghee Ghee Fat for frying. Pure ghee is clarified butter. Mustard oil Larson Pungent oil made from black mustard seeds. Mint Pudina Aromatic herb. Fresh and dried leaves are used in the preparation of chutneys. Dried leaves are much less fragrant than the fresh ones. Pomegranate Anar dana A flavoring agent. Has some scent. Saffron Kesar Made of stigmas of a flower grown in Kashmir and Spain. It is aromatic and yields a yellow color. Turmeric Haldi An aromatic powdered root. Used as a flavoring, and for flavoring curries. To make GARAM MASALA ============ (approximately 1 1/2 cups) Ingredients: 3 5" pieces Cinnamon stick 1 c (???) Green cardamom pods 1/2 c Cumin seed 1/2 c Black pepper corns 1/2 c Cloves 1/2 c Coriander seeds Procedure: Dry the ingredients in an oven. Do not let them turn brown. Remove the seeds from the cardamom pods. Pound cinnamon sticks into smaller pieces. Combine ingredients until they are well mixed and blend at high speed for 23 minutes until completely pulverized. (LINE MISSING, The recipe seems to be complete, but as the original had this I am letting it remain.) ============= THIS AND THAT ============= ONION AND TOMATO RAITA ========================== (46 Servings) Ingredients: 8 oz. Yogurt (plain) 1 small Onion 1/2 t Salt 1 small Tomato 1/2 t Chat Masala (optional) 1/2 t Black pepper (ground) 1/4 c Milk Method: Beat yogurt and milk until smooth. Chop onion and tomatoes and add to yogurt. Add salt and pepper and sprinkle the Chat Masala over, and serve. 17
BOONDHI RAITA ============= Ingredients: 1/4 c Besan 1/2 c Water Ghee for frying to taste Salt to taste Pepper to taste Chat Masala 1 1/2 c Yogurt 1/4 c Milk Method: 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. MINT AND CORIANDER CHUTNEY ============================== Ingredients: 1 bunch Coriander leaves 1 bunch Mint leaves 1 Green chili 1 oz Seedless tamarind 1 tsp Salt 4T Water 1 medium Onion Method: Wash and soak tamarind in water for 1/2 hour. Clean, pick and wash the coriander and mint. Separate pulp from the tamarind and squeeze out the pulp. Grind coriander, mint, green chili and onion into a fine paste. Add the tamarind pulp and salt. Blend well. In an airtight jar this can be refrigerated for up to one week. ====== BREADS ====== CHAPATI (PHULKA) =================== (for 4, serving 1 or 2) Ingredients: 1c Whole wheat flour (or 1/3 white + 2/3 whole wheat) 1/2 c Water Method: 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. PARATHA ======= Ingredients: 1 c Whole wheat flour Ghee Water REAL INDIAN FOOD
Method: Make chappati dough. Divide into 6 parts and make balls. Flatten and roll each. Spread ghee over them and fold. Roll again. Heat the paratha on a griddle like you would a chappati, but spread some ghee over the top side. Turn and spread ghee on the other side. Fry until the bottom is crisp and golden, then turn and fry the remaining side. Repeat with all six. Serve at once, since they lose crispness if stored. STUFFED PARATHAS ====================== Make dough for regular chappati's. Fillings: Potato Boil potatoes, mash, add salt and chili to taste. Add Garam Masala and mango powder. Radish Grate one large Diakon Radish, add salt and leave for 1/2 hour. Squeeze out all the water, add grated ginger, chili, and pomegranate seeds. Cauliflower Grate cauliflower, add salt, pepper, garlic, and Garam Masala. Method: Roll out 2 small chappati's. Place filling on one, cover with the second, seal edges and cook as for parathas. ====== SNACKS BHEL ==== 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 ricesev mixture crisp by not adding the other ingredients to it until it is served. This should be done on the plate. Ingredients: Puffed Rice (1 carton of Rice Krispies may be used) 1 packet Bhel mix or Sev 2 cups Mashed boiled potatoes (mashed coarsely and then salted) 1/2 cup Chopped fresh coriander leaves (a.k.a Chinese parsley) 3 Tbsp Freshly roasted and ground cumin to taste Green chilies 12 Tbsp Freshly ground black pepper to taste Tamarind to taste Jaggery (or Brown Sugar) 1 cup Chopped onions. Method: 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 18
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 ricebhel 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. BONDA WITH INSTANT MASHED POTATO ==================================== === This recipe was taken from Saranya Mandava's book on Indian cuisine. Ingredients: 1 medium Onion 2 cups Potato buds 1 1/2 cup Peas and carrots 2 big ones Green chilies 1 teaspoon Lemon juice 1 cup Gram flour 1/2 tsp Mustard seed pinch Turmeric 1/2 tsp Baking powder 1/4" piece Ginger 1 small bunch Coriander leaves 2 tsp Salt Oil Method: 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:
Heat oil until smoking hot, dip the vegetables in the batter and deep fry until golden brown. Serve hot. DAHI VADA (SAVORY BALLS IN YOGURT) ==================================== ====== Ingredients: 1/2 c Urad dal 1/2 Moong dal 1c Yogurt Spice to taste (cumin and paprika) Oil for frying 1/4 c Milk Method: 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. UPMA ==== Recipe from Sriram, 1985 This is a breakfast dish in the southern part of India. Ingredients: 1 cup Cream of wheat 1 Onion cut lengthwise 1 tsp Salt 1/4 tsp Mustard seeds 1/8 tsp Urad dal 1 Cashewnut 1/4 Lemon 1/2 cup Peas 1 clove Garlic 1/10" piece Ginger 1 Green chili cut into small pieces. Method: Fry cream of wheat on a dry pan for 5 minutes and set aside. Put two tablespoons of oil in a pan and heat. Add mustard seeds, Urad dal, cashewnut, and garlic clove. Wait till mustard seeds stop splitting. Add the onion, chili, and ginger and fry till the onion turns brown. Add cream of wheat and fry for 35 minutes. Add salt and peas. Add two cups of boiling water and stir for 2 minutes. (Switch off the stove as soon as the water is poured.) Cover the vessel for 4 minutes. Add lime if needed. VEGETABLE PUFF ============== (12 puffs) This is a local Karnataka speciality. Ingredients: 1 Ready to use pastry roll (Pepperidge farms) Mixed Vegetables. ( potatoes, peas may be added) to taste Masala Green Chilies to taste Salt Method: Cook a vegetable mix with potatoes, peas, green chilies and lots of Masala. Check for salt, before you stuff it in the pastry roll; no way to rectify it later. Thaw the roll for about 10 minutes before unfolding. After the pastry roll has thawed, open it out on a flat sheet and roll it with a pin to make it a little thinner. The pastry sheet would now be about 12" x 12". Cut the sheet into 6 pieces. Place about 23 Tbsp of the cooked vegetable onto the sheet and fold it
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 2030 small bondas. PAKORAS (SAVORY FRITTERS) ============================= Ingredients: Batter: 1/2 c Besan 5 oz Warm water 1/4 t Red pepper 3/4 t Salt 1/2 t Garam Masala paprika (optional) Vegetables: 1 Small onion 1 Potato A few spinach leaves Oil for deep frying Method: In a bowl put the besan and half the water, and stir until it becomes a thick batter. Beat hard for 5 minutes. gradually add the rest of the water, and leave to swell for 30 minutes. Add salt, pepper and Garam Masala and beat again. Wash peel and slice the onion and potatoes. Wash and pat dry the spinach leaves. REAL INDIAN FOOD
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around it. Seal all the corners, by pressing the sheets together and applying a little water. Stick it into a preheated oven (350 $F^\circ$) for about 2030 minutes or until it browns. Make sure that you flip it around every 510 minutes. ========== VEGETABLES ========== GOBI ALOO (CAULIFLOWER AND POTATOES) ==================================== ====== This is my own recipe. This recipe livens up ordinary cauliflower and potatoes into something quite different. The recipe shown here has spices that are not necessary (like cloves and cardamom) or at least that's not how mom made it at home, however it adds a nice touch. Ingredients: 1 Large cauliflower 3 Medium sized potatoes 1/2 large Onion sliced thinly in long slices 1 tsp Mustard seeds 2 or 3 pods Cardamom 1 tsp Coriander 1 tsp Cumin seeds 1/2 tsp Turmeric 1 Bayleaf 3 Cloves 3 tblsp Vegetable Oil Method: Start boiling the potatoes in a saucepan. Let them boil for at least 15 minutes. After they are done, turn off the heat and let them stand in the water. Cut the cauliflower into small bite sized pieces (roughly 1" cubes), throwing away most of the stem pieces. Wash and drain in a collander. While the potatoes are cooking, heat the oil in a wide skillet until it is very hot. Add the mustard seeds and wait until they start popping. Add bay leaves, cardamom and cloves. Mix around for a while and then add onions. Wait until the onion starts to turn before adding the rest of the spices (except for turmeric). Put the cauliflower in the skillet and fry in the oil and spices for 2 minutes. While the cauliflower is frying, cut up the potatoes into bite sized pieces and add to the skillet. Add turmeric and stir. Continue stirring the vegetables under medium heat for another couple of minutes. Add 1/2 cup of water and reduce heat to low. Cover skillet and let cook for 5 minutes. Check tenderness of vegetables. If they are still too hard, add another 1/4 cup of water and cover again for 5 minutes. Salt to taste and serve. CHOLE "BILL AND JIM" (CHICK PEAS) ==================================== ==== 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. Ingredients: 1 can Chick peas (also called garbanzo beans) (Progresso is a good brand.) 1 large Onion chopped finely 2 medium sized Potatoes (optional) 1 tsp Mustard seeds REAL INDIAN FOOD
2 or 3 pods Cardamom 1 tsp Coriander 1 tsp Cumin seeds 1 tblsp Garam Masala Vegetable Oil Method: 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 chickpeas with all the liquid. Cut up the potatoes into bite sized pieces and add to the skillet. Add Garam Masala. Continue stirring the chickpeas under medium heat for 57 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. ==================================== ==== MASALEDAR SEM (SPICY GREEN BEANS) ==================================== ==== (Serves 6) This recipe is mostly Madhur Jaffrey's, although I don't follow it to the letter when I cook anymore. I like to serve the beans a little crunchier than you would find in an indian home, so I don't cook it as much in the end. It definitely warrants experimentation. This recipe is guaranteed to spice up an ordinary meal. It also goes well with plain rice and meat or chicken that has been prepared simply. Ingredients: 1 1/2 lb. Green beans (Trim the ends and then cut the beans in half crosswise.) 1 1/2" long and Fresh ginger (Peel and chop coarsely.) 1" thick piece 10 cloves Garlic peeled 1 cup Water 4 tblsp Vegetable oil 3 tsp Whole cumin seeds 2 tsp Ground coriander seeds 2 medium Tomatoes, peeled (put tomatoes in very hot water for a few seconds, peel off the skin and finely chop.) to taste Salt Freshly ground pepper 3 tblsp Lemon juice (or to taste) Method: Put ginger and garlic into a food processor and add 1/2 cup water. Blend until fairly smooth. Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds. Stir for half a minute. Pour in the gingergarlic paste. Stir and cook for about two minutes. Put in the coriander and stir a few times. Put in the chopped tomatoes. Stir and cook for 2 minutes while mashing the tomato pieces with the back of a slotted spoon. Put in the beans and salt and one cup of water and simmer them. Cover, turn heat to low 20
and cook for 810 minutes or until the beans are tender. Remove the cover. Add the lemon juice and a generous amount of freshly ground pepper. Turn up the heat and boil away the remaining liquid, stirring the beans gently as you do so. VEGETABLE KURMA ================== Recipe from Sriram Ingredients: 2 cups Vegetables 2 Onions cut lengthwise 2 Green chilies cut lengthwise 1 tsp Coriander powder 1 1/4 tsp Salt one pinch Turmeric powder 1/2" Cinnamon stick 2 Cloves 2 Cardamom 2 tblsp Coconut powder 1 tsp KhusKhus (poppy seeds) 1/4 tsp (3 cloves) Garlic 1/4 tsp powder (or 1/2" fresh) Ginger Method: Put a reasonable sized vessel on the range and heat oil. Add cinnamon, cloves and cardamom and fry for 23 minutes. Add onions and green chilies and fry till onions turn brown. Add garlic + ginger paste and fry for a minute or so. Add vegetables and fry for about 3 minutes. Add Water (about a cup or two). Let the vegetables + turmeric powder cook. If you are using canned or frozen vegetables skip the above step. Add coconut paste, khuskhus, salt and wait until cooked. (Note: Cook on low heat.)
1/2 tsp Dhania powder 1 tblsp Coconut flakes 1 tsp Khus Khus (poppy seeds) 1 small bunch Fresh Coriander leaves 2 small Tomatoes 2 Onions 2 tblsp Oil 1 small piece Vadium (Vadium is a combination of various spices) 1 1/4 tsp Salt Method: Cut the green peppers, onion and tomatoes lengthwise. Grind chilipowder, turmeric, dhania powder, coconut and poppy seeds. Heat oil and add vadium. When vadium turns brown, add onions and fry for 4 minutes. Add tomatoes and fry for 2 minutes. Add green pepper and Masala. Add coriander leaves. Cook on low heat (should take around 15 minutes). DRY POTATOES (SOOKHA ALOO) ============================== (46 Servings) Ingredients: 4 medium size Potatoes 2t Cumin seeds 1t Salt 2t Mango powder 1/4 t Hot pepper 2t Garam Masala Oil (to fill pan to 2") Method: Boil potatoes until cooked but not overdone. Peel and cut into 1/2" cubes. Heat oil very hot, add and brown cumin seeds. Add potatoes and fry until they are golden brown. Add the remaining ingredients, and fry for 23 minutes or more. Remove from oil with a slotted spoon. Serve hot. Tips: Use enough oil so that the potatoes will not need to be stirred often. This avoids breaking them up.
VEGETABLE CURRY ================== Recipe from Sriram, 1985 Ingredients:
OKRA (BHINDI) ============= (Serves 6) Ingredients: 1 lb okra 2 small Onions 2 small Tomatoes 1/4 t Turmeric to taste Salt Red pepper (optional) Oil for frying Method: Wash the okra and dry it thoroughly. Cut off the heads and cut into small circles. Chop the onions and tomatoes separately. Deep fry the okra until very brown. Remove from heat and set aside. Pour out some oil. Add turmeric to hot oil. Add the onions and fry until golden brown. Add the fried okra, salt, pepper, and tomatoes. Cover and bake at 250 deg F for 15 minutes.
1 cup Vegetables 1/41/2 tsp Coriander powder 1/81/4 tsp Chili powder 1/81/4 tsp Garlic powder 1 tsp Salt 1 large Onion 1/41/2 tsp Mustard seeds 1/8 tsp Urad Dal 1/41/2 cup Tomatoescrushed Method: Mix the garlic, coriander and the chili powder along with salt and place it aside. Pour about 2 tablespoons of oil in a pan and heat. Add mustard seeds and urad dal. The mustard seeds will split and the oil may spill. Be careful when you are doing this. Wait until the mustard seeds stop making any noise. Add onions and fry until the onions turn brown. Add the vegetables, the mixture of step 1 and the crushed tomatoes. Fry for about 5 minutes, if you are using canned vegetables. Otherwise cover the pan and let the vegetables cook. (This might take about 1015 min.)
PANEER (CHEESE) ================== Ingredients: 1 1/2 pints Milk 1/2 t White vinegar AND 1/2 t Lemon juice OR 1c Yogurt Method: Heat milk and stir constantly to prevent a layer of cream from forming on the top. Remove from heat when it boils and slowly add white vinegar
GREEN PEPPER CURRY ====================== Recipe from Sriram Ingredients: 2 large ones Green Pepper 1/4 tsp Chili powder 1/8 tsp Turmeric powder REAL INDIAN FOOD
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and lemon juice or yogurt. This sours the milk. Strain through a muslin cloth or a double layer of cheese cloth and squeeze out the whey (liquid). Hang to drip dry for 23 hours (or overnight). Then lay out the cheese in a rectangle in a tray and place a weight (the more the better, but at least 10 lbs) on it for 3/4 hour. Cut it into whatever shape you like. MATTAR PANEER (PEAS AND CHEESE) ==================================== == Ingredients:
pinch Turmeric to taste Salt to taste Pepper to taste Garam Masala Method: 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. CURRIED EGGPLANT (BHARTHA) ============================== (Serves 4 to 6) Ingredients: 2 lb Eggplant 4 medium Tomatoes 3t Fresh chopped coriander 1/2 c Ghee 1/2 c Finely chopped onion Method: Preheat oven to 450 deg F. Bake in the middle level of the oven for 1 hour or until very tender. While they are still warm, peel and crush the eggplants. Heat oil and fry onions until soft and clear. Do not brown. Add the tomatoes and fry for 2 minutes. Add the eggplant and stir until almost all liquid disappears and the mixture leaves the side. Place into a bowl, sprinkle on coriander and serve at once. CURRIED MUSHROOMS ===================== Ingredients:
2 Onions 2 Tomatoes 4 cloves Garlic 1/2 packet frozen Peas 1" cube Ginger 1/4 t Turmeric to taste Salt to taste Pepper 1/2 t Garam Masala 2c Water Method: Cut paneer in 1" cubes and deep fry. Make Masala with onion, garlic, ginger, and tomatoes. Season and add turmeric. Add peas and paneer. NAVRATHNA KURMA ================== (Serves 6) Ingredients: 100 g Paneer (or cottage cheese) 2 teacups Mixed boiled vegetables (carrots, french beans, green peas, potatoes) 3 Tomatoes 2 Onions 1t Ginger and garlic paste 1 1/2 t Chili powder 1/2 t Turmeric powder 2t Coriander powder 1t Garam Masala 1 teacup Milk 3t Fresh cream 3t Ghee to taste Salt Ghee for deep frying Method: Grate the onions. Put the tomatoes in hot water. After 10 minutes take off the skin and chop. Cut the paneer into small pieces and deep fry in ghee. Heat oil in a vessel and fry the onions for a few minutes. Add the ginger and garlic paste, and fry for 1/2 minute. Add the chopped tomatoes, turmeric powder, coriander powder and chili powder, Garam Masala and salt. Fry for at least 34 minutes. Add the boiled vegetables, milk, cream and fried paneer pieces. Cook for a few minutes. Serve hot decorated with silver foil. ==================================== ====== THANKS TO THE DELIGHTS OF VEGETARIAN COOKING TARLA DALAL ==================================== ====== CAULIFLOWER AND POTATOES (ALOO GOBI) ==================================== ======== Ingredients: 1 medium Cauliflower 2 medium Potatoes 1 Onion 1 Tomato 1 clove Garlic 1" piece Ginger REAL INDIAN FOOD
1/2 lb Mushrooms 1 large Onion 1/4 t Turmeric to taste Salt to taste Chili 2 large Tomatoes Oil Method: 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 1520 minutes. Remove cover and dry out all the water. Serve hot. ======= LENTILS ======= This chapter needs more recipes about Dals. For now, I only have a recipe for 'sambar' a thin dal recipe from South India. This is typically served with idlis or plain rice. Idlis are hard to make and I haven't been able to find a satisfactory recipe for them to date. SAMBHAR ======= Recipe from Sriram Ingredients: 1 cup Toor Dal 1 tsp Tamarind 3 tsp Salt a pinch Turmeric 2 tsp Channa Dal 3 tsp Dhania seeds 1 pinch Hing 3 Red chilies 1/4 cup Grated coconut 1 tsp Mustard 10 Coriander leaves 1 Green peppers cut into pieces 1 Onion chopped 1 Tomato cut into pieces 22
Method: Boil the toor dal with 3 cups of water. Fry channa dal, dhania seeds, hing, and red chilies for a few minutes, and then fry them with the grated coconut. Grind the above mixture with water. Fry the green pepper in oil for a few minutes. Boil the tamarind paste, water, salt, turmeric, tomato and vegetables. Add ??? 3 ??? and cook for about 5 minutes. Add boiled dal and bring it to a boil In the meantime fry the mustard seeds and onion. Add the above ingredients & coriander leaves to the mixture. MASUR DAL (LENTILS) ======================= (Serves 4) Ingredients:
1" piece Ginger, chopped 1t Garam Masala 3 Chopped tomatoes Coriander leaves for garnish Method: Wash beans and boil for 23 hours or 1/2 hour in a pressure cooker. In the meantime make Masala of onions, garlic, ginger and tomato as in chicken curry. Add to the beans and cook again until most of the liquid dries up and the beans are soft and thoroughly cooked. Garnish with coriander leaves and serve. CURRIED GARBANZO BEANS ========================== Ingredients: 8 oz Garbanzo beans to taste Green chili (optional) 12 cloves Garlic 2" piece Ginger to taste Pepper 1 large Cardamom 6 Cloves 1" Cinnamon stick to taste Salt Paprika 4 oz Oil Mango powder 3 Onions Dried pomegranate seeds 4 Tomatoes Method: 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 45 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 1520 minutes. Before serving, pour 1 oz. (2 T) sizzling ghee over the beans. ==== RICE ==== CHICKEN PULLAO ============== Recipe from Sriram, 1985 Ingredients: 2 large Onions cut lengthwise 2 large Chilies cut lengthwise 2c Basmathi rice (about 1/2 kg. (1 kilogram = 2.2lbs)) 1 large Tomato (cut into small pieces) 1015 Coriander leaves 5 Mint leaves 1 clove Garlic 1" piece Ginger 1/2 cup Coconut powder 3 tsp Salt 34 Cloves 2 Cardamom 1 Bay leaf 1" Cinnamon stick 1c Yogurt 2 tblsp Butter 1 lb. Boneless chicken Method: Heat vessel with butter. Fry bay leaves, cloves, cardamom and cinnamon. Put onions and chilies in vessel and fry on low heat until onions turn brown. Add ginger + garlic paste and fry until oil separates. Add
1c Dal (Moong yellow, or masur pink) 3 1/2 c Water to taste Salt to taste Pepper 1/4 tsp Turmeric 2 cloves Garlic 1" piece Ginger 1 small Onion 23 Tblsp Ghee (Can be replaced by butter) 1t Cumin seed Method: Wash the dal and drain it. Boil water and add the dal, salt, pepper, turmeric, finely chopped ginger, and garlic. Cover the pot and simmer for 20 minutes. When done, heat the ghee, add the cumin and fry until golden brown. Add thinly sliced onions. Fry until crisp and brown. You may add paprika and finely chopped tomatoes to the above for color (Pour over the dal and serve). MAH KI DAL (WHOLE BLACK BEANS) ==================================== = Ingredients: 1c Urad or Mah dal 1" piece Ginger 12 cloves Garlic Water to taste Salt 23 Tblsp Ghee (Can be replaced by butter) to taste Green chili (optional) to taste Garam Masala 1/4 t Turmeric Method: Clean, wash and add the dal to boiling water. Add turmeric, salt, half of the finely chopped ginger, garlic and cook on medium heat for 23 hours or pressure cook at 15psi for 1/2 hour. Uncover, cook further in same pan on low heat for 1/2 hour, stir and mash every now and then until a creamy consistency is achieved. Heat the ghee, add remaining ginger, stir, add sliced onions, chili, and fry until golden brown. Add cumin or coriander (optional). Pour over dal just before serving. RED KIDNEY BEANS (RAJMA) ============================ (Serves 6 8) Ingredients: 2c Red kidney beans 3 qt Water 1t Turmeric 1T Salt 1/4 c Oil 1c Onion, Chopped REAL INDIAN FOOD
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tomato and fry for 1 minute. Add chicken + salt + yogurt and fry for one minute. Add mint + coriander leaves. Cover and cook until the gravy becomes semisolid.
1 Onion cut lengthwise Method: Wash the rice and drain the water. Extract one cup of water from tomatoes. Pour the butter into a vessel and heat. Add cinnamon, cardamom and cloves. Add onions and chilies and fry until onions turn golden brown. Add ginger + garlic paste and turmeric powder paste and fry until you get a nice smell. Now pour in the tomato water + 1 cup water. Add coconut, coriander powder (Dhania powder), salt and let boil Add rice + coriander leaves + vegetables. Reduce to low heat and let the rice cook. SAFFRON RICE (KESAR CHAWAL) =============================== Ingredients:
Cook rice in a separate vessel. Put rice into chicken and mix (It is advisable to cook rice about 3/4 ths and then let it cook with the chicken). Remove and serve (Will serve about 4 hungry grad. students.) SOUTH INDIAN PULLAV (RICE) ============================== >From Sriram, 1985 Ingredients: 1c Rice (Preferably Basmathi rice) 1/3 c Tomato puree 1 large Onion 1c Vegetables (preferably peas and carrots) 1/41/2 tsp Coriander powder (also called dhania powder) 1/81/4 tsp Garlic powder or 1 1/2 cloves garlic 1/81/4 tsp Ginger powder 1/4" piece Ginger 1/81/4 tsp Chili powder 1 Green chili cut into small pieces 12 pieces Cardamom 1 piece Cloves 1/4" stick or 1/8 tsp powder Cinnamon 1 Bay leaf 1 tsp Salt 1 tsp Coriander leaves (if needed) Method: Clean the rice with water and set aside. Cut the onions length wise. Fry the onions and cardamom in butter for about 4 minutes. If you are using green chili, then add the chili. Add bay leaf, cloves, cinnamon and fry until the onions turn golden brown (This will probably take another 45 minutes). Add the garlic and ginger paste (preferably prepared from fresh ginger and garlic). Add dhania powder and chili powder (if green chili was not added before). Add the tomato paste and one cup of water (you have to experiment with the quantity of water needed. I found 1 1/2 cups to be optimal) and bring the mixture to boil. Add the vegetables, rice and salt. If you like coconut, add 1/4 cup of coconut flakes.
2 c Rice 4 c Water 6 T Ghee 1 t Saffron threads (or less) 2 T Hot water 1 c Sliced onion 1 small Cinnamon stick splintered 4 Bay leaves 4 large Black cardamoms 1 T Cumin seed 4 Cloves 2 t Salt Method: Soak saffron in hot water. Wash and soak rice in 3 c water (optional). Heat ghee and fry onions and then remove and keep aside. Add cinnamon, cumin seeds, cardamoms, cloves and salt. Wait 1 minute and then add the bay leaves and 1/2 the onions. Drain the rice and reserve the water. Add the rice grains and stir for 45 minutes until all the water evaporates and the grains of rice are coated with oil. Add the water and bring to a boil. Add saffron and its water and pressure cook at 15 psi. Remove from the heat and allow the pressure to drop by itself. NAVRATTAN PULLAO (NINEJEWELED RICE) Ingredients: 1c Basmathi rice 1 3/4 c Water 1/4 c Oil 1 small Finely sliced onion 6 Cloves 1" Cinnamon stick 1t Salt 1/2 t Cumin seed For Mixing with rice before serving: A) 1/4 c frozen peas (boiled), salt, 6 drops green food coloring mixed with 1 t water. B) 1/4 c diced tomatoes, 1/4 t red pepper, salt, Garam Masala, 6 drops red food coloring mixed in 2 t water. Ingredients: 1 Thinly sliced onion 2 1/4 c Ghee 1 oz Almonds 1 oz Cashew nuts 1 1/2 oz Golden raisins 1 oz Pistachio nuts 1" piece Ginger thinly sliced 1 Green chili (optional) 1 Hard boiled egg Method: Clean, wash, and soak rice in 1 3/4 c water for pressure cooking, or in 2 cups of water for pan cooking. Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice and fry for 2/3 minutes to coat
Reduce the flame and cover the vessel. After about 4 minutes, stir the mixture. Cover the lid again and wait until cooked (might take about 1015 minutes). Sprinkle on the coriander leaves in the end. VEGETABLE PULLAV (2) ======================== Recipe from Sriram, 1985 This recipe is slightly spicier than the previous one. Ingredients: 1c Rice 1 1/2 c Water 1c Vegetables 1/2" Cinnamon stick 2 Cloves 2 Cardamom 1 1/4 tsp Salt 1/8 tsp Turmeric powder 1 tsp Dhania powder 2 Chilies or 1/4 tsp powder 1/2 can or 1 lb. (16 oz) Tomatoes 1/2 cup Coconut 1 bunch Coriander leaves 4 cloves Garlic 1/2" piece Ginger (made into a paste) 2 tblsp Butter REAL INDIAN FOOD
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the rice grains with oil. Add the water which the rice was soaking in. Pressure cook, building up the pressure to 15 psi and let drop, OR cook in a pan bringing to full boil then down to a simmer followed by 20 minutes of cooking until the rice is done. Divide rice into three parts. Thoroughly mix A with one part and B with another. Leave the last part plain. Keep rice separate and warm in the oven. (C) Meanwhile fry the onion until it is crisp. Remove and fry almonds, cashew nuts, pistachios, raisins, ginger and chili. Chop egg and sprinkle with salt. Keep warm until required. To serve, place onions, nuts, chopped egg and all of (C) in a dish and spread the three batches of rice in clumps above it aesthetically. FISH
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 12 minutes in the broiler, and sprinkle on the remaining coriander. Serve. CHICKEN ======= MUGHLAI CHICKEN WITH ALMONDS This recipe is taken from Madhur Jaffrey's book Ingredients: 1" piece Ginger 89 cloves Garlic 6 tblsp Blanched Almonds 7 tblsp Vegetable oil 1" Cinnamon stick 2 Bay leaves 5 Cloves 10 pods Cardamom 2 medium Onions (cut into small pieces) 2 tsp Ground cumin seeds 1/81/2 tsp Red pepper 7 tblsp Yogurt 1 small carton Whipped Cream 1/4 tsp Garam Masala 22 1/2 lbs Chicken boneless (2 trays of holy farms) 2 1/2 tsp Salt one bunch Coriander leaves Method: Grind the ginger, garlic, and almonds with water. Heat oil in a nonstick pan, and fry the chicken until it turns golden brown. Keep it aside and drain the oil. Heat some oil and add the cardamom, bay leaves and cloves and fry until the bay leaves turn brown. Add the onions and fry for a few minutes. Pour the paste from the blender and fry for a couple of minutes until the oil separates. Add 1 tablespoon of yogurt and fry for 30 seconds. Keep adding tablespoons of yogurt and fry until you get a consistent mixture. Add the chicken, whipped cream and salt and cook gently (low heat) for 20 minutes. Add Garam Masala and coriander leaves and cook for another 10 minutes. MALAI CHICKEN Recipe from Sriram, 1985 Ingredients: 1 Tray chicken 1 Chopped onion 1 small can Tomato paste 1 Red Chili 2 Cloves 2 Cardamom 1/2" Cinnamon stick 1 Bay leaf 1 carton Light whipping cream 1 tsp Dhania powder 1/2 tsp Cumin powder 1 tsp Garam Masala 11 1/4 tsp Chili powder 1/2" piece Ginger made into a paste 6 cloves Garlic (made into paste) Fresh coriander to taste Salt Turmeric Method: Heat oil. Add red chili, cloves, cardamom, cinnamon stick, and bay leaf, and cook until the bay leaf turns golden brown. Add the onion and fry for two minutes. Add the ginger garlic paste and fry for 4 6 minute. Add the chicken and fry for 5 minutes. Sprinkle in chili,
PRAWN (SHRIMP) CURRY Recipe from Sriram, 1985 Ingredients: 1/2 kg = 1.1 lb. Prawns 2 Onions diced into small pieces 1/4" Cinnamon stick 1/4 tsp Chili powder 1/2 tsp Dhania powder 1/4 tsp Garlic powder 1/2 tsp ginger powder 1 bunch Fresh coriander 1 tsp Salt 1/4 tsp Turmeric powder 1 tblsp Oil Method: Clean the prawns and squeeze out the water. Add chili, dhania, garlic, ginger, turmeric powder, salt and mix well. Boil prawns on low heat. Add 1 teaspoon of oil to the boiling prawns. When water evaporates and the prawns are dry remove from the stove. Heat the oil and put in the cinnamon. Add prawns and fry for 2 minutes. Add onions and fry until they turn brown. Sprinkle on coriander leaves, remove from the heat and serve. CORIANDER FISH (BHARIA MACHLI) Ingredients: 4 lb Sole, flounder, rock cod, or any other white whole fish 8 cloves Garlic 3 Hot chilies (optional) (or cayenne) 1" piece Ginger 1 medium bunch Coriander 1T Coriander seeds 1t Brown sugar 1t Turmeric 1/2 t Black mustard 1/2 t Fenugreek seeds 1T Salt 1/2 c Lemon juice 1/2 c Vegetable oil 2c Chopped onion 1c Chopped tomato 1/2 t Garam Masala Method: Preheat oven to 400 deg F. 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 REAL INDIAN FOOD
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dhania powder, cumin powder and turmeric. Cover chicken + salt (add water if needed) and cook for around 15 minutes until 3/4 cooked. Add can of tomato paste and cook on low heat. Just before removing, add the whipping cream and cook for a few minutes. Add Garam Masala and coriander leaves Remove after a couple of minutes. CHICKEN CURRY NORTH INDIAN STYLE ==================================== === My own, mostly from mom's but synthesized with recipes from other friends. Ingredients: 1 lb Chickendrumsticks, thighs, breast pieces 1 small carton Plain yogurt 2 medium Onions very finely chopped 4 tbl Vegetable oil 2 Cloves 1/2 tsp Mustard powder 2 pods Cardamom 1/2 tsp Cumin powder 1 tsp Garam Masala 1 tsp Chili Powder 1/2" piece Ginger 4 cloves Garlic 1/3 tsp Coriander Seeds to taste Salt 1/2 tsp Freshly ground pepper Method: 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 46 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.
(46 Servings) Ingredients: 22 1/2 lb Skinned chicken 1t Garam Masala 3t Salt 1c Finely chopped tomato 1/4 c Vegetable oil 1/2 c Water 1 1/2 c Finely chopped onion 1 1/2 t Fresh ginger, chopped 1t Finely chopped garlic 1t Vinegar 1 Dried chili (optional) Method: 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. TANDOORI CHICKEN (23 Servings) Ingredients: 6 pieces Thawed chicken, skinned 2 tsp Ground Coriander 2 tsp Masala (Tandoori paste is available) to taste Red pepper powder Dash Garlic powder to taste Salt 1 tsp Ground jeera Soy sauce (or yogurt) (needed only if tandoori masala is used) Method: If you are using the ready made tandoori paste then life is a lot easier. Replace all occurences of masala and soy sauce (or yogurt) with the tandoori paste. Take the chicken and make *deep* cuts in it (so that the Masalas seeps in quickly). If you are using soy sauce as the base, put some on the chicken pieces and let it seep in the cuts. Rub in the Masalas as a mixture or one at a time. The idea is to let the Masalas seep in the cuts with the soy sauce. You can leave it for little while to seep in. If you are using yogurt, you'll get a more authentic taste since the original TC is after all marinated in it. In this case, mix the Masalas in the yogurt first and then rub the stuff into the chicken cuts as before. The yogurt tends to leave a considerable amount of water behind. DON'T THROW THIS AWAY. Let it evaporate in the oven with the chicken. This will keep the pieces from getting dry if overcooked. I have not faced the same problem with the soy sauce version (of dry chicken). Cook the chicken until it starts turning brown. and the cuts you made start "expanding." NOTES: You may use any other interesting sauce as the base. Some previous experiences of my own are: Teriyaki (my Japaanitandoori), Oriental sauce (my supermarkettandoori).
Variations: There are several variations to the above recipe: 1.) Leave out the yogurt. Add 1/4 cup of water just before turning the heat to low and covering the pot. 2.) Boil two potatoes for 10 minutes before slicing them thinly. Add sliced potatoes to the pot when you start cooking the chicken. 3.) This variation is usually called "Malai Chicken" or literally "creamy" chicken. Leave out the yogurt. When the chicken is 3/4 done, add one small can of tomato paste. Just before removing add a small carton of whipping cream, and cook for a few minutes. CHICKEN CURRY (MURGA) REAL INDIAN FOOD
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Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research. COLLECTION: Naan From:
[email protected] (Micaela Pantke) Date: Tue, 17 Aug 93 10:31:24 +0200 Contents Naan (Greg Richter) Nan (Susheel) (Mary Jane Kelly) From:
[email protected] (Greg Richter) NAAN Ingredients: 4 cups all purpose flour 1 tsp baking powder 1/2 tsp baking powder salt to taste 1 egg, beaten 6 Tblsp plain yogurt 3 Tblsp butter or ghee, melted About 1 Cup milk 1 Tblsp poppy seeds Instructions: Sift flour, baking powder, baking soda and salt together in a bowl. Stir in egg, yogurt and 2 tablespoons of the butter. Gradually stir in enough milk to make a soft dough. Cover with a damp cloth and place in a warm place for 2 hours. Preheat oven to 400 degrees F (205 C) (Note: I use even higher temp 500F and place a pizza stone in my oven) Knead dough on a floured surface for 2 or 3 minutes until smooth. Divide into 8 pieces Roll each piece into a ball then into ovals about 6 inches long. If you must use a baking sheet, grease it and brush the underside of the bread with water. Brush the other side with butter and sprinkle with poppy seeds Bake 6 to 10 minutes until puffy and golden brown. (This is where the stone makes a difference) From:
[email protected] (Mary Jane Kelly) NAN (SUSHEEL) Ingredients: 21/2 C. white flour (can use 1/2 whole wheat flour) 1/2 tsp baking soda 1/2 tsp baking powder 1/2 C. milk 1/2 C. yogurt 1 tbs oil 1 egg, beaten 1/2 tsp sugar, optional 1/2 tsp cumin seeds Instructions: Mix dry ingredients. Heat oil in pan. Heat beaten egg, milk and yogurt until barely warm. Add to flour mixture. Mix the dough, kneading just enough to hold together. Add water if necessary. Add cumin seeds. Let dough rest, covered, 3540 minutes in warm spot. Divide into 20 small balls. Roll each ball to 1/8" thick. Broil, turning once. Tandori Chicken From:
[email protected] (Joyjit Nath) Date: Thu, 18 Nov 1993 00:41:08 GMT Cross Indexed Chicken, Indian For 12 pieces : Ingredients: 12 pieces of chicken (drum sticks or thighs) 1/2 cup tandoori chicken powder (you get them in Indian Grocery stores) 1/2 cup plain yogurt Salt as required 2 lime One whole white onion One green and one red bellpepper (optional) Flat aluminum tray (and foil) Preparation Method: REAL INDIAN FOOD
1. Skin the chicken pieces and make 34 deep cuts on each one of them. 2. Mix yogurt, tandoori powder, mustard oil and salt as required 3. Mix the paste with chicken pieces and let it stand for at least 6 hours. 4. After marinatingd is done, arrange pieces in tray, cover with foil bake at 350 F for 20 minutes. 5. Reduce heat to 250 F, and then bake and broil alternately in 30 min. cycles for 2 hrs. Occasionally, take the tray, out, and rearrange the chicken pieces before putting them back in. If there is too much water inside, drain the water. If the chicken pieces look too dry, sprinkle some water mixed with lime juice on them 6. After baking is done, take the pieces out and brush off the excess tandoori paste from them. Put the pieces in an open tray in the oven for 23 minutes( just to get them look crisp and dry.) 7. You can add a garnishing of stirfried onions and bellpeppers and lime juice on the chicken before serving. It should be served hot. Chana Masala From: Mary Jane Kelly
[email protected] Date: Wed, 28 Jul 1993 12:51:45 0400 I don't know how authentic this is, but I whipped it up last night. It tasted great to me. 2 T vegetable oil 1 medium onion, chopped 1 large clove of garlic, minced 1 T curry 1 T tomato paste (I used ketchup, how embarassing :) 15 oz can of chick peas drained, reserving 3 T liquid 1/2 T lemon juice 1/2 t salt fresh black pepper crushed red pepper, optional to taste 1 T butter Heat oil on medium high heat. Fry onions until slightly browned. Reduce heat to medium. Add garlic, curry, and paste. Stir and simmer about 2 minutes. Add chick peas, liquid, lemon juice, salt, and black pepper. Simmer 56 minutes, stirring occasionally. Add red pepper to taste. Add butter, stirring through to melt it. Stir and simmer for 5 minutes more or until peas are softened and dish is hot. Serve over rice. Curry Chicken From:
[email protected] (Tony Planchart) Date: Fri, 16 Jul 1993 18:16:43 GMT This recipe was given to me by an Indian postdoc in my lab. It is absolutely delicious. Marinade 1/4 tsp Tumeric powder Coriander to taste (1/2 tsp is starting point) Cumin to taste (1/2 tsp; optional) 12 tsp plain yogurt Salt Chili powder to taste (can be cayenne, ground red pepper, etc.) Salt to taste 1 Lb of fresh chicken (sliced, diced or shredded... your choice) Mix the above ingredients making sure to thoroughly coat the chicken. You may want to add a little bit of oil to facilitate coating the chicken. Allow to marinate for approximately two hours. two cloves of garlic, chopped 1/2 cup chopped onion Add enough oil to a skillet to fry the garlic and onion. Add 1/2 tsp of sugar 27
and allow it to caramalize over medium heat. Add garlic and fry until golden brown, then add onion and fry until tender. Place the marinated chicken in the garlic/onion mixture and fry it over low heat (do not add any more oil). Cover it and allow it to fry until done. Stir occasionally. When chicken is done, grate about a tsp of fresh cinnamon over it and serve immediately over a bed of steamed rice. Enjoy! Sarojini and Rao's South Indian Cooking Lessons Lesson 1: Ingredients This is the first of a series of 5 or 6 lessons on South Indian vegetarian meal ideas. The recepes we are going to post are mostly from the cuisine of Andhra Pradesh , a state in the southern parts of India. The South Indian vegetarian food doesnot contain spices like cloves, cinnamon, cardamom etc. you find in North Indian dishes, However, the Andhra Pradesh food is hot because of red and green chillies used in all the preparations. A few items are made tangy by adding tamarind. A WORD OF CAUTION HERE. CHILLIES, BLACK PEPPER, GINGER AND TAMARIND MAY MAKE THE FOOD VERY TASTY. BUT ADD THEM IN QUANTITIES THAT SUIT YOUR TASTE AND TOLERANCE LEVEL. EXCESSIVE USE OF THESE INGREDIENTS MAY UPSET THE STOMACH. There is an old popular song in Telugu, the language spoken in Andhra Pradesh. It says " I specially made stuffed gutti vankayi kura ( tender egg plant curry ). I made this curry using my entire love for you as the stuffing.Anything cooked with love and care will have a great taste. In this lesson, we are giving a list of ingredients needed. These are available in Indian stores. Some of them may be available in some oriental stores. We have not given the list of vegetables here. They will be given with each lesson.
Serve as soon as possible; these breads are not as good later. Puri are traditionally served with any or all of the following: Chana, Blackeyed Pea Curry, Spinach Dal, Potato Curry, Brussels Sprouts, and anything with yogurt in it; Potato Curry is the best. For spicy puris: When making the dough, add to the dry ingredients pinches of: turmeric hot pepper cumin/coriander powder hing Posted by on Monday, May 26, 2003 Comments (1) January 18, 2002 Chaamp Masala (Lamb Chops Masala) Madhur Jaffrey's Flavours of India This rich, flavoursome 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 panfried 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. Ingredients 3 in piece of fresh ginger peeled and coarsely chopped 3 tbsps peeled and coarsely chopped garlic 68 lamb chops from the ribs, remove all extra fat 8 fl oz grated or finely chopped tomatoes 2 medium sized onions very finely chopped 1 tbsp cayenne 12 fl oz Greek yoghurt beaten 1 1/2 tsps salt 1 tsp ground roasted cumin seeds 12 tsps Punjabi garam masala 3 tbsps lemon juice 23 tbsps chopped fresh green coriander Method Put the ginger and garlic into the container of an electric blender with 23 tablespoons of water and blend to a paste. Put the chops, tomatoes, onions, cayenne pepper, yoghurt, salt and gingergarlic paste into a large wok or heavybottomed 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, 45 cloves, 1/6 nutmeg. Put the coriander and the cumin into a castiron fryingpan 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. Copyright of the British Broadcasting Corporation Posted by RB on Friday, January 18, 2002 Comments (2) Chicken Curry with Tomatoes (Murgha Kari) This dish from the Punjab takes only 30 minutes to prepare. In India fresh tomatoes would be used in this dish. Ingredients 4 medium onions, chopped 2 tablespoons curry powder 1/2 cup butter or cooking oil 1 cup or 1 can (8 ounces)tomato sauce 2 teaspoons salt 1 frying chicken (2 to 3 pounds) 3/4 cup hot water Method Use a casserole or large skillet with lid. Cook onions and curry powder in butter for 10 to 15 minutes. Add tomato sauce and salt. Disjoint and skin chicken, and place in sauce. Cook, uncovered, over medium heat, turning frequently until sauce becomes quite dry and chicken tests done with fork,
Toor dal 2 lb Moong dal 2lb Urad dal 2 lb Chena dal 2 lb Whole Moong 2 lb Tamarind i lb Dry red chillies 1\4 lb Jagary 1\2 lb Mustard seeds 1\2 lb Methi ( Fenugreek ) seeds 1\2 lb Dhaniya ( Coriander ) seeds 1\2 lb Black pepper 1\4 lb Cooking oil ( Sun flower oil ) Available in any stores selling groceries Hing ( Asafoetida ) smallest packet available Cream of wheat 1 lb Available in any grocery store Long grain rice 5 lb Available in any grocery store Butter ( Unsalted ) The quantities suggested are approximate and would suffice all the recipes we are going to give in all the lessons that will be posted every week. Some Foodwiners suggested that we post these lessons on Thursdays instead of Fridays. So from next week, our postings will be on Thursdays. Sarojini and Rao WorldWide Curries Food of the Gods WorldWide Curries ... Omphalos ... Bennett.com May 26, 2003 Puri Ingredients 2 cups Indian whole wheat flour 1/2 Tablespoon vegetable oil salt to taste Method Measure flour in bowl. Slowly add about 3/4 cup warm water, just enough to form a firm dough, and knead till smooth. Cover, let rest at least 1/2 hour, and knead again briefly. If resting more than 1 hour, punch and knead dough again before rolling out. Divide into small balls about golfball size, and roll out into 6" rounds on an oiled board. Heat vegetable oil in a wok or saucepan. Add a little salt to the oil to keep it from smoking. Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry till light brown; drain. REAL INDIAN FOOD
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about 15 minutes. Add hot water, cover pot, and cook over low heat for 5 minutes. Makes 4 servings. Posted by RB on Friday, January 18, 2002 Comments (3) Murgh Makhan (Silken Chicken) "The Best of India" by Balraj Khanna (Collins, 1993): "The Mughals, who ruled India for almost three hundred years, loved eating and entertaining, and rich, creamy dishes such as this formed an essential part of their lavish lifestyle. Serve this very special dish as part of a large meal." Ingredients 1 3lb chicken 4 cloves garlic 1 medium fresh green chili 1 2 inch piece ginger 2 c. onion, finely chopped 8 cardamom pods 9 cloves Total butter: 1 stick Method CUT one 3lb chicken, skin removed, into 10 pieces. COMBINE and process for 15 seconds: 4 garlic cloves, halved 1 medium fresh hot green chili, seeded, one 2inch piece fresh ginger, peeled, coarsely chopped ADD and process 15 seconds: 2 cups finely chopped onions ADD and process 15 seconds: 8 cardamom pods, cracked 9 cloves SET ASIDE. HEAT in large saucepan/ skillet: 3 Tablespoons butter (heat until foam is going down) BROWN on medium heat: 1/2 the chicken pieces ("lightly browned on all sides) Transfer to plate, repeat with 3 more tablespoons butter and remaining chicken. ADD TO PAN and cook, stirring constantly: The rest the butter The garlic/onion/spice mixture Cook it for 10 minutes or until liquid has evaporated. ADD and cook 2 minutes, stirring constantly: 2 teaspoons cumin seeds 1 teaspoon chili powder (unspiced ground chili peppers) One 1 1/2 inch piece cinnamon stick ADD and cook, stirring often, 10 minutes: One 16 ounce can whole tomatoes, chopped, with juice 1/2 teaspoon salt (sounds silly, with that in butter and tomatoes) ADD: The chicken and its juices REDUCE HEAT to low, cook covered 30 minutes, until chicken is tender and sauce is thickened. GARNISH WITH: 1/4 cup fresh coriander (for 6) Posted by RB on Friday, January 18, 2002 Comments (3) Mattar Paneer (Peas with Farmer Cheese) This Punjabi dish, with some variation in the spices, is eaten all over North India. Indian restaurants, whether in India or outside it, almost always serve it on their thali, or vegetarian platter. As an interesting variation, you could substitute a diced 6 oz. cake of regular bean curd for the paneer. Serves 6 Ingredients 1 medium sized onion, peeled and chopped 1 inch cube of fresh ginger, peeled and chopped 6 tbl veg. oil paneer (plus 2 cups of the whey) 1 whole dried red pepper 1 tbsp. ground coriander seeds 1/4 tsp ground turmeric 3 medium sized tomatoes, peeled and minced 1 tsp salt 1/8 tsp freshly ground black pepper 3 cups shelled fresh or 2 packages defrosted frozen peas Method Put the chopped onion and ginger into a blender or food processor along with 1/3 cup water and blend until you have a smooth paste. Leave paste in the blender container. Heat oil in a heavy 10 inch wide pot over a medium flame. When hot put in the pieces of paneer in a single layer and fry until golden brown on all sides. This happens pretty fast. Remove to a plate. Put the dried red pepper into the same oil. Within 2 seconds, turn the pepper over so that it browns on both sides. Now put in the contents of the blender (keep your face averted as the paste might splatter). Fry, stirring constantly, for about 1012 minutes, or until paste turns a light brown color. Add the coriander and turmeric and fry, stirring, for another minute. Put in the minced tomatoes. Stir and fry for another 3 to 4 minutes or until the tomatoes turn a dark, reddish brown shade. Now pour in 2 cups of the whey. Add REAL INDIAN FOOD
the salt and the black pepper. Mix well and bring to a boil. Cover, lower heat, and simmer gently for 10 minutes. Lift cover and put in the paneer pieces and the peas. Cover and simmer for 10 minutes or until the peas are cooked. from Madhur Jaffrey's World of the East Vegetarian Cooking Posted by RB on Friday, January 18, 2002 Comments (2) Sucha's Dal Sucha Pannu Singh is another native of Punjab, who now lives in Portland, OR. You can substitute supermarket lentils for the masoor dal in this recipe, but if you've ever had masoor dal, you'll know regular lentils are a poor substitute. Serve this dish with rice and a green salad. Chapati or wholewheat flour tortillas can be served to help scoop up the dal. Ingredients 2 cups masoor dal Water 1 1/2 teaspoons garam masala 1 1/2 teaspoons turmeric 1 teaspoon salt 1/3 cup oil 1 1/2 onions, chopped 1 head garlic, separated, chopped 1 (1inch piece) ginger root, chopped 2 jalapeno chiles, chopped 2 tomatoes, chopped 1 bunch cilantro, chopped Method Rinse dal thoroughly, until water is clear. In pot bring 1 quart water to boil. Add dal. Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As dal cooks, uncovered, water will evaporate and mixture will thicken. Add more water to keep dal loose, like texture of thick cream. When dal is soft, turn off heat. Heat oil in wok. When oil is very hot, add onions and cook until tender and translucent but not browned. Add garlic, ginger and chiles. Continue to fry until onions are deepyellow. Add remaining 1 teaspoon each garam masala and turmeric. Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens. Pour in pot of dal and simmer to blend flavors. Taste and add more salt if needed. Makes 6 to 8 servings. Posted by RB on Friday, January 18, 2002 Comments (2) Chandni Vegetarian Cuisine's North American Blackeyes (Lobhia) 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. Ingredients 2 cups blackeyes 1 1/2 teaspoons salt, or 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 cloves garlic, chopped 1 (3/4inch piece) ginger root, peeled and chopped Scant 1/2 teaspoon cumin seeds 1 medium tomato, chopped Method 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. Posted by RB on Friday, January 18, 2002 Comments (2) Chicken Dilruba Ingredients 2 medium onions 1 cup milk 2 tbs. chopped fresh ginger root 2 TB Punjabi garam masala 6 tbs. butter or vegetable oil 29
1 tsp. ground turmeric 34 lb. chicken, skin removed, cut 23 fresh green cayenne peppers, minced, into small pieces or serranos/jalapenos as substitute 1 cup fresh plain yogurt Salt and ground cayenne to taste 1/4 cup almonds, ground A few strands whole saffron, soaked in 2 tbs. warm milk 1/4 cup walnuts, ground Method Minced fresh cilantro and whole 1/4 cup melon, pumpkin or squash seeds almonds/cashews for garnish (optional), ground Put the onions and ginger in a blender or food processor and process into a smooth paste (consistency of apple sauce). Heat the butter or oil in a heavy, deep skillet and gently brown the onionginger mixture, stirring often. Add the chicken and yogurt. Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown. Grind the almonds, walnuts and melon seeds until quite fine. Stir them into the milk, then add the mixture to the chicken along with the garam masala, turmeric, chili peppers, salt and ground cayenne. Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick (about 1015 minutes). Stir in the saffron/milk mixture and cook 12 minutes longer. Serves 4 Posted by RB on Friday, January 18, 2002 Comments (4) Quick Glazed Carrot Halwa (Gajar Halwa) From CLASSIC INDIAN VEGETARIAN AND GRAIN COOKING (Julie Sahni; William Morrow and Co., N. Y., 1985) The art of making halwa with nuts was introduced in India during the Moghul period by the traders from the Middle East and Asia Minor. It is the Indian cooks, however, who are credited with making halwa by using vegetables such as carrots, pumpkin, zucchini, snake squash, winter melon, potatoes, and yams. This glazed carrot halwa, a specialty of the Sikhs of Punjab, is the most popular halwa in India and is enjoyed as a dessert as well as a sweet. Traditionally it is made with milk fudge (khoya), but I substitute ricotta cheese combined with dry milk and butter, which is quicker and produces just as good a result. For 12 to 16 persons: Ingredients 3 sticks (3/4 pound) sweet butter 3/4 cup whole milk ricotta cheese 3/4 cup nonfat dry milk powder 1/2 cup blanched slivered almonds 2 tbsp. chopped pistachios 6 cups packed shredded or grated carrots (2 1/2 3 pounds) 9 tbsp. sugar 1 1/2 tsp. ground cardamom Method 1. Melt 1 stick (8 tbsp.) of the butter in a skillet. Add the ricotta and dry milk, mix it in, and cook over mediumhigh heat to a thick paste (about 15 minutes), stirring constantly. Transfer the mixture to a small plate and set aside. 2. Wipe the skillet clean and add 2 tbsp. of the butter along with the almonds. Cook over mediumhigh heat until the almonds turn light golden (about 2 minutes), turning and tossing constantly. Drain the almonds on paper towels and set aside for garnish. Add the pistachios to the same skillet and cook until they become crisp (about 1 minute). Drain the pistachios on paper towels and set aside separately. 3. Wipe the skillet clean and add 1 stick (8 tbsp.) butter and place over mediumhigh heat. When the butter melts, add carrots and stirfry until they are will coated with butter. Reduce heat to medium or medium low, cover, and cook for 8 minutes or until the carrots are cooked but not mushy. Add sugar and cardamom and cook until the carrots are glazed (about 5 minutes), stirring constantly. 4. Blend in the milkcheese paste and continue cooking and adding the remaining 6 tbsp. of butter in small portions, until the halwa looks thick and glazed (12 15 minutes). Turn off the heat and stir in the pistachios. The halwa can be made ahead and kept refrigerated for up to 1 week. To serve: Heat the halwa and put on an attractive serving dish and pat it down with a metal spatula. Garnish the halwa with almonds. The halwa has the consistency of a thick, moist pudding. Therefore, serve scooped into individual dessert plates with a spoon. REAL INDIAN FOOD
Posted by RB on Friday, January 18, 2002 Comments (6) FiveJewel Creamed Lentils Recipe By : Julie Sahni Classic Indian Vegetarian Cooking Serving Size : 8 Preparation Time :1:00 Ingredients 175 Grams Yellow Split Peas (channa dal) (6 ounces) 90 Grams White Gram Beans (urad dal) (3 ounces) 45 Grams Yellow Mung Beans (moong dal) (1 1/2 ounces) 45 Grams Red Lentils (masar dal) (1 1/2 ounces) 1/2 Teaspoon Turmeric 2 Teaspoons Salt (or to taste) 6 Tablespoons Vegetable Oil 2 Medium Onions, Peeled, Sliced in Thin Rings 2 Teaspoons Garlic, Minced 2 Teaspoons Ginger, Grated or Crushed 3 Medium Tomatoes, Sliced in 2cm thick wedges 2 Tablespoons Vegetable Oil 1 1/2 Teaspoons Cumin Seed 1/2 Teaspoon Cayenne Pepper 1 Teaspoon Paprika 4 Tablespoons Fresh Coriander, Chopped 2 Green Chilies, Minced 1. Pick clean and wash all the beans thoroughly in several changes of water. Put them in a deep pot with 1/2 teaspoon turmeric and 1 1/2 litres (1 1/2 quarts) of water. Bring the water to the boil and stir often to prevent the beans from sticking to the bottom of the pan or lumping together. Cook over medium heat, partially covered, for about 30 minutes. 2. Stir in the salt to taste. Keep the lentils on a low simmer while you make the fried seasonings. 3. Heat 46 tablespoons of the oil in a large frying pan over medium high heat. Add the onions and cook, stirring constantly, until they turn light brown (1518 minutes). Add the garlic, ginger and chilies and continue cooking for 2 more minutes. Increase the heat to high, add the tomatoes, and fry, turning them carefully and shaking the pan, until they look slightly browned and cooked (about 5 minutes). 4. Pour the entire contents of the pan over the dal and gently stir to mix. Continue simmering while you make the spiced butter. 5. Wipe the frying pan clean and place it on mediumhigh heat. Add the remaining 2 tablespoons of the oil. When it is hot, add the cumin, cayenne and paprika. Immediately pour the entire contents of the pan over the dal, scraping the mixture out with a rubber spatula. Stir a few times, just to streak the dal with the spiced butter. 6. Serve garnished with coriander and more paprika. Sag Gosht Ingredients Ghee 4 tbs. Mustard Seeds 1.5 tbs. Garlic cloves, crushed 2 Cardamom seeds, crushed 2 tsp. Ground Coriander 1tbs. Fresh root ginger, peeled and chopped 1.5 inches Lean boned lamb, cubed 2 lb. Medium Onion chopped 1 Green Chilies, chopped 3 Sugar 1 tsp. Turmeric 1 tsp. Spinach, trimmed, washed and chopped 2 lb. Salt 1.5 tsp. Black Pepper .5 tsp. Yogurt 3 Tbs. Method Fry until the seeds begin to pop. Stir in the garlic, cardamom, coriander and ginger and fry for one minute, stirring constantly. Add the lamb cubes and fry until they are evenly browned. Stir in the onion, chilies and sugar and fry until the onion is golden brown. Stir int he turmeric and spinach and cook for three minutes. add the remaining ingredients and reduce the heat to low. Cover and simmer for one hour or until the meat is cooked through and tender and stir well. Preheat the oven to cool 150 C (Gas Mark 2, 300 F). Put the casserole into the oven and cook for 20 minutes. Remove from the oven and serve at once. 46 servings. From _The World of Cooking: Indian Cooking by Isabel Moore 1973 30
Posted by RB on Friday, January 18, 2002 Comments (7) Recipes (1 20) of 83 Appetizer Cuisine IndianSpiced Phyllo and Smoked Salmon Napoleons Recipe Source: Food & Wine Spicy Potato Samosas Recipe Source: Casual Cuisines of the World Far East Cafe Beverage Cuisine Masala Chai Recipe Source: Food & Wine Bread Cuisine Grilled Cardamom Naan Bread Recipe Source: Food & Wine Sweet Pizza Dough Recipe Source: Pizza Cooking with Style Dessert/Candy Cuisine Indian Pudding Recipe Source: Quick from Scratch Herbs Mango Ice Cream Recipe Source: The Heritage of Chinese Cooking Shrikhand Recipe Source: Quick from Scratch Herbs Kid's Plate Cuisine Angel Hair Pasta with Shrimp and Spinach Recipe Source: Cooking Light magazine Main Course Cuisine Altherr's Shrimp with Pineapple on Naan Recipe Source: Food & Wine Beef Curry with Basmati Rice Recipe Source: Steaklover's Companion Beef Keema Recipe Source: Quick from Scratch One Dish Meals Bushra's Beef Curry with Basmati Rice and Lentils Recipe Source: Beef for All Seasons Calypso Curried Chicken Recipe Source: Cooking at a Glance Chicken Chicken Curry with Three Accompaniments Recipe Source: Chicken Cooking with Style Chicken Kabobs in Saffron Cream Recipe Source: Cooking.com Chicken with Peanut Curry Yogurt Sauce Recipe Source: Jif® Chickpeas Cooked in a MoghlaiStyle Recipe Source: Food & Wine Chili Lamb Kabobs Recipe Source: The Barbecue Cookbook Couscous with Chicken and Chickpeas Recipe Source: Quick from Scratch One Dish Meals Indian Recipes (21 40) of 83 Main Course Cuisine Crab Linguini Recipe Source: Buitoni® Creamy Indian Lentils and Rice Recipe Source: Cooking Light magazine Curried Mussels Recipe Source: 99% FatFree Meals in 30 Minutes Curried Scallops with Spinach Recipe Source: Quick from Scratch Fish Grilled Tandoori Chicken Recipe Source: Quick from Scratch Chicken, Turkey, and Cornish Hen Indian Raan Recipe Source: The Barbecue Cookbook Indian Spiced Lamb Cutlets Recipe Source: The Barbecue Cookbook
Source: Mangoes & Curry Leaves Kerala Pineapple Beef Curry with Cucumber Raita Recipe Source: Steaklover's Companion Kerala Sambar Recipe Source: Food & Wine Lamb Biryani Recipe Source: Quick from Scratch One Dish Meals Lamb Masala with Jeweled Rice Recipe Source: McCormick® Lamb Satay with Quick Satay Sauce Recipe Source: The Barbecue Cookbook Mango Chutney Chicken Recipe Source: bestdressedmeals.com OrangeCurry Chicken with a Pecan Crust Recipe Source: Fine Cooking Issue 25 Orecchiette with IndianSpiced Cauliflower and Peas Recipe Source: Quick from Scratch Pasta Pal Appam Recipe Source: Food & Wine Poached Salmon with Cucumber Raita Recipe Source: Quick from Scratch Fish Recipes (21 40) of 83 Recipes (41 60) of 83 Main Course Cuisine Pork Chops with Chutney Recipe Source: The Barbecue Cookbook Potato and Lamb Samosas Recipe Source: Food & Wine Quarterback Calzones Recipe Source: Quick Cooking magazine Red Curried Chicken Recipe Source: McCormick® Sauteed Chicken with Fresh Tomato Chutney Recipe Source: Cooking at a Glance Chicken Shrimp in Coconut Milk Recipe Source: Quick from Scratch Herbs Shrimp with Red Curry and Basil Recipe Source: McCormick® Sothy with Rice Noodles Recipe Source: Food & Wine Spicy Indian Burgers Recipe Source: Wild Oats Natural Marketplace Tandoori Lamb Recipe Source: The Barbecue Cookbook Thoor Dhal with Tomato and Onion Recipe Source: Food & Wine Vegetarian Biryani Recipe Source: Quick from Scratch Vegetable Main Dishes VillageStyle Carrots and Peas with Tofu Recipe Source: Food & Wine Salad Cuisine BasmatiRice Salad with Cauliflower and Potatoes Recipe Source: Quick from Scratch Vegetable Main Dishes Broiled Baby Eggplant Salad with Cumin, Coriander and Yogurt Dressing Recipe Source: Salads Cooking With Style Chicken, Avocado and Mango Salad with Creamy Curry and Macadamia Dressing Recipe Source: Salads Cooking With Style Chickpea Salad with Fresh Herb Vinaigrette Recipe Source: Salads Cooking With Style Sauces/Condiments Cuisine BananaYogurt Relish Recipe Source: The Bombay Cafe Fresh Green Mango Chutney Recipe Source: Madhur Jaffrey's Quick & Easy Indian Cooking Garam Masala Recipe Source: Outdoor Entertaining Recipes (41 60) of 83 Recipes (61 80) of 83 Sauces/Condiments Cuisine Garam Masala Recipe Source: Cooking.com Minted Coconut Chutney Recipe Source: The Barbecue Cookbook Red Coconut Chutney Recipe Source: Food & Wine Sweet Mango Chutney Recipe Source: Outdoor Entertaining
Indian Style Chicken Breasts with Vegetables Recipe Source: McCormick® IndianSpiced Chicken and Spinach Recipe Source: Quick from Scratch Chicken, Turkey, and Cornish Hen Katchhi Village Potato Curry Recipe REAL INDIAN FOOD
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Warm Indian Spice Mix Recipe Source: Fine Cooking Issue No. 30 Side Dish Cuisine Basmati Rice with Whole Spices Recipe Source: Cooking.com Curried Orzo Salad Recipe Source: Cooking at a Glance Pasta Green Beans with Mustard Seeds Recipe Source: Cooking.com Indian Home Fries Recipe Source: The Potato Harvest Cookbook Indian Style Green Tomatoes and Vegetables Over Rice Recipe Source: Cooking Light magazine Red Lentils Tarka Recipe Source: Madhur Jaffrey's Quick & Easy Indian Cooking Saffron Rice with Cashews and Raisins Recipe Source: Quick from Scratch Herbs Spiced Indian Potatoes Recipe Source: Le Cordon Bleu Home Collection Potatoes Turmeric Rice Recipe Source: Madhur Jaffrey's Quick & Easy Indian Cooking Yellow Moong Dal with Tomatoes Recipe Source: Cooking.com Snack Cuisine Homemade Paneer with Indian Flavors Recipe Source: Food & Wine Soup Cuisine A Light, Cold Yogurt Soup Recipe Source: Madhur Jaffrey's Quick & Easy Indian Cooking Callaloo Recipe Source: Food & Wine Goan CurriedFish Stew Recipe Source: Quick from Scratch Fish Indian SplitPea and Vegetable Soup Recipe Source: Quick from Scratch Soups and Salads Recipes (61 80) of 83 Sweet Pizza Dough Recipe Source: Pizza Cooking with Style Serves 6 RECIPE INGREDIENTS 1 cup allpurpose flour1 1/2 teaspoons baking powder2 tablespoons sugar4 tablespoons butter1/2 egg yolkAbout 2 tablespoons orange juice RECIPE METHOD Preheat oven to 350 degrees F. Place the flour, baking powder and sugar in a bowl. Rub in the butter. Add the egg yolk and enough of the orange juice to form a manageable dough, the consistency of pastry. (Alternatively, combine the mixture in a food processor). Wrap the dough in plastic wrap and chill in the refrigerator for 15 minutes. Roll out dough to fit on pan, then bake in preheated oven for 25 minutes or until golden. Recipe reprinted by permission of Weldon Owen. All rights reserved. Nutrition Facts Serves 6 Facts per Serving Calories: 168 Fat: 8g Carbohydrates: 21g Cholesterol: 38mg Sodium: 60mg Protein: 2g Fiber:1g % Cal. from Fat: 43% % Cal. from Carbs: 50% Grilled Cardamom Naan Bread Recipe Source: Food & Wine Makes 8 Naan Besides being in charge of desserts, Wayne Brachman presides over bread making at the Hamptons summer house. He adds a hint of spice to his version of the classic Indian bread. RECIPE INGREDIENTS 1 envelope active dry yeast1 1/4 cups lukewarm water (110 to 115 degrees) 1 tablespoon honey1 tablespoon olive oil plus more for brushing3 1/2 cups bread flour1 tablespoon salt 1 tablespoon ground cardamom RECIPE METHOD In a large bowl, dissolve the yeast in the water and stir in the honey. Let stand until foamy, about 10 minutes. Add the 1 REAL INDIAN FOOD
tablespoon oil, the flour, salt and cardamom and stir until the dough forms a cohesive mass. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Divide the dough into 8 pieces and shape each piece into a ball. Set the balls on an oiled baking sheet and brush with oil. Cover loosely with plastic and let rise in a warm place until doubled in bulk, 1 to 2 hours. On a lightly floured surface, roll out each ball of dough to an 8inch disk. Arrange them on 3 oiled baking sheets and let rest for 20 minutes. Light a grill or heat a grill pan or castiron skillet. Brush each Naan lightly with olive oil and grill for about 1 minute, until golden on the bottom and light bubbles form on the top. Turn and cook until golden all over, about 1 minute. Keep warm while you cook the remaining Naan. MAKE AHEAD: The dough can be refrigerated overnight. Punch down the balls before proceeding. Recipe reprinted by permission of Food and Wine. All rights reserved. Nutrition Facts Makes 8 Naan Facts per Serving Calories: 244 Fat: 3g Carbohydrates: 46g Cholesterol: 0mg Sodium: 874mg Protein: 8g Fiber: 2g % Cal. from Fat: 11% % Cal. from Carbs: 75% Indian Pudding Recipe Source: Quick from Scratch Herbs Serves 4 With its delightful contrasts of warm spicy pudding and cold vanilla ice cream, this version of an American classic is the ultimate comfort dessert. Homey as it is, though, it looks elegant when served in stemmed bowls. This version is soft, light and altogether tempting. RECIPE INGREDIENTS 2 cups whole milk1 cup heavy cream1/2 cup molasses1/4 cup dark brown sugar1/3 cup cornmeal1 teaspoon ground ginger1 teaspoon cinnamon1/4 teaspoon salt1 pint vanilla ice cream RECIPE METHOD Heat the oven to 350 degrees F. In a medium heavy stainlesssteel saucepan, bring the milk, cream, molasses, and brown sugar almost to a simmer over moderately high heat, stirring occasionally. In a medium bowl, whisk together the cornmeal, ginger, cinnamon, and salt. Add to the milk mixture, whisking. Bring just to a simmer, whisking. Pour into an 8by8inch baking dish. The batter will be thin and shallow. Bake the pudding in the middle of the oven for 20 minutes. Remove from the oven and stir well. Return the pudding to the oven and continue cooking for 20 minutes. The pudding will still be quite wobbly but will set as it cools. Let cool on a rack for 20 minutes and serve warm. Or cool completely and reheat the pudding in a 350 degrees F oven for about 5 minutes just before serving. Serve the pudding topped with the ice cream. VARIATIONS: Stir the pudding after it has baked for twenty minutes and then top it with onethird cup of chopped pecans or walnuts. Continue baking as directed for twenty minutes longer. Recipe reprinted by permission of Food and Wine. All rights reserved. Nutrition Facts Serves 4 Facts per Serving Calories: 619 Fat: 34g Carbohydrates: 74g Cholesterol: 127mg Sodium: 301mg Protein: 9g Fiber: 1g % Cal. from Fat: 49% % Cal. from Carbs: 48% Masala Chai Recipe Source: Food & Wine Makes 4 cups RECIPE INGREDIENTS 4 whole cloves2 cardamom pods1 cinnamon stick, broken into pieces3 cups water 1/4 teaspoon ground ginger1/8 teaspoon freshly ground black pepper1/2 cup milk2 tablespoons granulated sugar2 tablespoons black tea, such as Darjeeling or Orange Pekoe RECIPE METHOD 32
In a mortar, crush the cloves, cardamom pods and cinnamon. Transfer the crushed spices to a small saucepan, add the water, ginger and pepper and bring to a boil. Remove the pan from the heat, cover and let steep for 5 minutes. Add the milk and sugar to the pan and bring to a boil. Remove from the heat and add the tea. Cover and let steep for 3 minutes. Stir the chai, then strain it into a warmed teapot or directly into teacups. Serving size = 1 cup Recipe reprinted by permission of Food and Wine. Nutrition Facts Makes 4 cups Facts per Serving Calories: 59 Fat: 1g Carbohydrates: 11g Cholesterol: 2mg Sodium: 20mg Protein: 3g Fiber: 1g % Cal. from Fat: 15% % Cal. from Carbs: 75% Shrikhand Recipe Source: Quick from Scratch Herbs Serves 4 Here's a classic Indian dessert, made with drained yogurt, cardamom, and saffron. The saffron is toasted until brittle so that you can grind it easily. If you grind your own cardamom seeds, use only a half teaspoon instead of the quantity in our recipe. RECIPE INGREDIENTS Small pinch saffron1 quart plain wholemilk yogurt3/4 teaspoon ground cardamom2 tablespoons water 1/3 cup powdered sugar, or more to taste1/4 cup shredded unsweetened coconut1 mango, peeled, pitted, cut into thin slices RECIPE METHOD In a small pan, toast the saffron over low heat, stirring, until brittle, about 2 minutes. Remove and pulverize in a mortar with a pestle or on a cutting board with the side of a large knife blade. Put the yogurt in a large bowl. Put the saffron back into the pan and add the cardamom and water. Bring just to a simmer, stirring. Whisk the saffron mixture into the yogurt. Put the yogurt mixture in a strainer lined with cheesecloth, a coffee filter, or a paper towel and set it over a bowl. Let drain in the refrigerator for 1 hour. Transfer the yogurt to a bowl. Add the 1/3 cup sugar, or more to taste. With an electric mixer, beat the yogurt until slightly thickened, 2 to 3 minutes. Pour into bowls and refrigerate until well chilled, or put in the freezer until very cold but not frozen, about 30 minutes. Meanwhile, in a small frying pan, toast the coconut over low heat, stirring, until golden, about 2 minutes. Serve the shrikhand topped with the mango and coconut. Recipe reprinted by permission of Food and Wine. Nutrition Facts Serves 4 Facts per Serving Calories: 240 Fat: 6g Carbohydrates: 35g Cholesterol: 15mg Sodium: 174mg Protein: 13g Fiber: 1g % Cal. from Fat: 22% % Cal. from Carbs: 58% Spicy Potato Samosas Recipe Source: Casual Cuisines of the World Far East Cafe Makes about 48 triangles A favorite Singaporean snack is the samosa, a traditional Indian savory pastry stuffed with spicy vegetables. This recipe comes from Singaporean Chinese cooks who make samosas with crispy spring roll wrappers rather than the traditional handmade flaky pastry dough. Helpful Hints: Vegetables & Grains, Frying Vegetables, Preparing RECIPE INGREDIENTS For Filling: 3 baking potatoes, about 1 lb, peeled2 tablespoons ghee or vegetable oil1 yellow onion, finely chopped3 cloves garlic, finely chopped1 teaspoon peeled and finely chopped fresh ginger1/2 cup frozen petite peas, thawed1/2 cup finely diced carrots, blanched for 3 minutes and drained 2 fresh small green chilies, seeded and chopped 2 teaspoons curry powder1/2 teaspoon ground turmeric1 teaspoon salt2 teaspoons sugar2 tablespoons chopped fresh cilantro1 tablespoon fresh lemon juice REAL INDIAN FOOD
1 package frozen spring roll wrappers, thawed2 tablespoons allpurpose flour2 tablespoons water Peanut oil for fryingChinese plum sauce for dipping RECIPE METHOD FOR FILLING: Place the potatoes in a saucepan, add water to cover generously and bring to a boil over mediumhigh heat. Boil until tender when pierced with a fork, about 20 minutes. Drain and let cool, then peel and cut into 1/4inch dice. In a nonstick wok or large frying pan over mediumhigh heat, warm the ghee or oil. Add the onion, garlic and ginger and sauté until softened, about 3 minutes. Add the potatoes, peas, carrots and chilies; gently mix with the onion mixture. Increase the heat to high and fry until the potatoes have a dry consistency, about 3 minutes longer. Season with the curry powder, turmeric, salt, sugar, cilantro and lemon juice. Stir together gently and remove from the heat. Set aside to cool. TO ASSEMBLE: Remove 16 spring roll wrappers from the package; freeze the remaining wrappers in an airtight plastic bag for another use. In a small bowl, mix the flour with the water to form a paste; set aside. Cut the spring roll wrappers into 3 equal strips. Cover the unused strips with a damp cloth. Lay 1 strip vertically to you on a work surface. Place a wellpacked heaping tablespoon of the filling at the end nearest you. Pull the lefthand corner over the filling on the diagonal to the opposite (right) edge to create a 45degree angle and corner. Fold up to enclose the top edge, then continue folding the bottom triangle toward the top edge, enclosing the filling completely. Brush the last flap of the triangle with the flourwater paste to seal the triangle. Set on a baking sheet and cover with a kitchen towel. Repeat with the remaining strips and filling. In a wok or deep frying pan over mediumhigh heat, pour in oil to a depth of at least 2 inches and heat to 375 degrees F. on a deepfrying thermometer. Using a slotted spoon, gently lower several triangles into the oil, making sure they can float freely. Fry, turning as needed, until golden brown and crisp, 12 minutes. Transfer to paper towels to drain. Serve the samosas hot with plum sauce for dipping. Recipe reprinted by permission of Weldon Owen. All rights reserved. Far East Cafe Choose from over 9,000 cookbooks Save $100 on Calphalon Pan Save on Henckels Colorful Knives Nutrition Facts Makes about 48 triangles Facts per Serving Calories: 56 Fat: 2g Carbohydrates: 8g Cholesterol: 1mg Sodium: 104mg Protein: 1g Fiber:1g % Cal. from Fat: 32% % Cal. from Carbs: 57% Beef Keema Recipe Source: Quick from Scratch One Dish Meals Serves 4 Although this groundmeat curry is often made with lamb, we've found that the distinctive combination of spices tastes just as good with beef. Serve the thick, chililike keema with warm naan (Indian flatbread), if available, or pita. WINE RECOMMENDATION: Whenever there are a lot of elements in a dish, it is best to keep the wine simple. Here, an uncomplicated but fruity Beaujolais will be charming. RECIPE INGREDIENTS 2 tablespoons cooking oil1 large onion, chopped3 cloves garlic, minced1 tablespoon chopped fresh ginger1 1/2 pounds ground beef2 1/2 teaspoons ground coriander2 1/2 teaspoons ground cumin1/4 teaspoon freshground black pepper1/2 teaspoon turmeric1/8 teaspoon cinnamon1 1/2 teaspoons salt1 pound boiling potatoes, peeled and cut into 1/2inch pieces 1 cup plain yogurt3/4 cup whole milk3/4 cup frozen petite peas1 1/2 teaspoons lemon juice1/2 cup chopped cilantro RECIPE METHOD In a large deep frying pan, heat the oil over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the garlic and ginger and cook 1 minute longer. Add the beef and cook until no longer pink, about 3 minutes. Drain off any fat. 33
Add the coriander, cumin, pepper, turmeric, cinnamon, and 1 teaspoon of the salt to the pan. Cook, stirring, for 1 minute. Stir in the potatoes, yogurt, and milk. Bring just to a boil. Cover the pan. Reduce the heat and simmer for 20 minutes. Uncover the pan and simmer for 5 minutes longer. Stir in the peas and the remaining 1/2 teaspoon salt. Simmer until the peas are just done, about 2 minutes. Stir in the lemon juice and the cilantro. Recipe reprinted by permission of Food and Wine. Nutrition Facts Serves 4 Facts per Serving Calories: 547 Fat: 25g Carbohydrates: 35g Cholesterol: 72mg Sodium: 1103mg Protein: 44g Fiber:4g % Cal. from Fat: 41% % Cal. from Carbs: 26% Beef Curry with Basmati Rice Recipe Source: Steaklover's Companion Serves 4 The foods of northern India and Pakistan are broadly similar because Pakistan was created out of the northwestern part of India in 1948, at the time that India achieved independence from Britain. India and Pakistan have coexisted uneasily ever since, though food is one aspect of their culture that the two countries share. In this traditional preparation, the recipe calls for combining your own spices to create a curry. RECIPE INGREDIENTS For Curry: 2 tablespoons vegetable oil1 onion, diced4 garlic cloves, minced1 tablespoon minced ginger10 black peppercorns2 bay leaves8 clovesPinch of nutmeg1 cinnamon stick5 small cardamom pods2 tablespoons ground almonds1 pound top sirloin, cubed1/2 teaspoon ground turmeric1 teaspoon ground fennel seeds2 teaspoons ground cumin2 teaspoons ground coriander seeds1/2 teaspoon salt1/2 cup plain yogurt For Rice: 2 cups basmati rice or longgrain American rice1/2 teaspoon salt1 teaspoon lemon juice (optional) For Raita: 1 cup plain yogurt1/2 English or hothouse cucumber, grated1 teaspoon freshly ground black pepperPinch of ground coriander seeds (optional)1 or 2 fresh cilantro, for raita garnish 4 sprigs fresh cilantro, for garnish 1/2 cup mango or other fruit chutney RECIPE METHOD TO PREPARE CURRY: Heat the oil in a large saucepan and sauté the onion and garlic over mediumhigh heat for about 5 minutes, until light brown. Lower the heat to medium and add the ginger, peppercorns, bay leaves, cloves, nutmeg, cinnamon, cardamom, and almonds, and continue to sauté for 1 minute. Add the cubed sirloin, chile powder, turmeric, fennel, cumin, coriander, and salt, and sauté, while stirring, for about 5 minutes, until the mixture is dry. Turn the heat to mediumlow, stir in the yogurt, and sauté gently until the mixture becomes dry again. Add 1 cup of water, cover the pan, and cook over low heat for 30 to 35 minutes, or until the meat is tender. TO PREPARE RICE: While the curry is cooking, prepare the rice and raita. Soak the rice in cold water for 10 minutes. Using a strainer, drain the rice and rinse under cold running water until the water no longer looks milky. Place the rice in a saucepan with 4 cups of cold water, the salt and lemon juice; bring to a boil. Lower the heat to a simmer, stir briefly, and partially cover the pan. Cook for 6 to 8 minutes, or until the water is absorbed; do not stir the rice while it is cooking. Keep warm and fluff with a fork just before serving. TO PREPARE RAITA: Place the yogurt in a mixing bowl and add the grated cucumber, pepper, coriander and a pinch of salt. Mix well and chill in the refrigerator. Garnish with the cilantro just before serving. TO SERVE: Place a mound of rice on each warm serving plate and spoon the curry next to or over it. Garnish the curry with a cilantro sprig. Serve the raita and chutney in bowls on the side. Recipe reprinted by permission of Harper Collins. All rights reserved. Nutrition Facts Serves 4 Facts per Serving Calories: 737 Fat: 18g Carbohydrates: 107g REAL INDIAN FOOD
Cholesterol: 75mg Sodium: 733mg Protein: 40g Fiber:6g % Cal. from Fat: 22% % Cal. from Carbs: 58% Altherr's Shrimp with Pineapple on Naan Recipe Source: Food & Wine Serves 4 RECIPE INGREDIENTS For Naan: 1 1/2 cups allpurpose flour1 1/2 teaspoons baking powder1/2 teaspoon sugar1/2 teaspoon salt1 large egg yolk3 tablespoons water 2 tablespoons milk2 tablespoons plain yogurt1 tablespoon vegetable oil For Pineapple: 1 tablespoon creme fraiche 1 tablespoons + 1 teaspoon fresh lime juice1 tablespoons coarsely chopped dill For Dill Cream: 1/4 cup creme fraiche 1/2 tablespoons coarsely chopped dill1/2 tablespoon fresh lime juice1 tablespoon prepared white horseradish1 tablespoon mayonnaise3/4 cup finely chopped fresh pineapple For Greens: 1 tablespoon extravirgin olive oil4 cups baby greens (about 2 ounces) 12 cooked medium shrimp or 16 very thin slices smoked salmon RECIPE METHOD FOR NAAN: Set a large pizza stone in the bottom third of the oven. Preheat the oven to 500 degrees F for at least 40 minutes. In a medium bowl, toss the flour with the baking powder, sugar and salt. In a small bowl, whisk together the egg yolk, water, milk, yogurt and oil. Stir the liquid into the flour mixture with a wooden spoon. Transfer the dough to a lightly floured work surface and knead briefly until smooth. Divide the dough into 4 pieces and shape each piece into an oval disk. Wrap each dough disk in plastic wrap and refrigerate until chilled, about 4 hours or overnight. FOR PINEAPPLE: In a small bowl, stir together 1 tablespoon of the creme fraiche, 1 tablespoon of the lime juice, 1 tablespoon of the chopped dill and the horseradish and mayonnaise. Fold in the pineapple. Refrigerate until chilled, about 2 hours. FOR DILL CREAM: In a small bowl, combine the remaining 1/4 cup of creme fraiche with the remaining 1/2 tablespoon of chopped dill and 1/2 tablespoon of the lime juice. On a lightly floured work surface, roll out each piece of dough to a 9by7inch oval. Set the ovals on the pizza stone and bake for about 3 1/2 minutes, or just until golden and puffed. FOR GREENS: Meanwhile, in a bowl, whisk the oil with the remaining 1 teaspoon of lime juice and season with salt and pepper. Add the greens and toss to coat. TO SERVE: Set a hot naan on each of 4 plates and top with the greens. Cover the naans with the pineapple, half of the dill cream and the shrimp. Spoon the remaining dill cream on top and serve at once. WINE RECOMMENDATION: An herbaceous Sauvignon Blanc makes a refreshing foil for the fruitysweet shrimp on naan. Recipe reprinted by permission of Food and Wine. All rights reserved. Nutrition Facts Serves 4 Facts per Serving Calories: 364 Fat: 16g Carbohydrates: 44g Cholesterol: 96mg Sodium: 460mg Protein: 11g Fiber:3g % Cal. from Fat: 40% % Cal. from Carbs: 48% Bushra's Beef Curry with Basmati Rice and Lentils Recipe Source: Beef for All Seasons Serves 4 This recipe is a family tradition that has been passed down through the generations by a good friend of ours. There are countless types of curry on the Indian subcontinent; those from the north of India are quite different in style from those found in the south, which often contain coconut or tamarind, or in Bengal to the east or Gujarat to the west. This recipe contains elements found in the traditional pasanda meat 34
curry and korma gosht, a similar type of meat curry in a rich sauce. The flavorful lentil dish is called "dal" in Indian cuisine. RECIPE INGREDIENTS For Curry: 1 1/4 pounds strip sirloin choice grade, cut into 1inch cubes 1/2 cup plain yogurt3 garlic cloves, minced1 tablespoon minced ginger, or 1 teaspoon ground dried ginger1/2 tablespoon ground coriander1/2 tablespoon ground cumin1/2 tablespoon ground garam masala (optional)1/2 tablespoon pure red chile powder1 tablespoon finely chopped (or ground) almonds2 tablespoons peanut oil1 onion diced1 can (14 ounces) crushed tomatoes, with liquid2 tablespoons freshly squeezed lemon juice2 tablespoons cilantro4 teaspoons slivered almonds, for garnish For Lentils: 1 cup yellow or red lentils2 cups water 1/2 teaspoon ground turmeric1 tablespoon ground coriander1 jalapeno, seeded and minced1 cup canned crushed tomatoes5 curry leaves (optional) 1/2 tablespoon clarified butter (optional)1 tablespoon onion (optional)1 tablespoon chopped cilantro, for garnish For Rice: 1 1/2 cups basmati rice4 cups cold water 1/2 teaspoon salt1/2 teaspoon freshly squeezed lemon juice RECIPE METHOD TO PREPARE CURRY: Place the meat, yogurt, garlic, ginger, coriander, cumin, garam masala, chile powder, chopped almonds, and salt in a mixing bowl. Combine thoroughly, cover, and let marinate in the refrigerator for at least 1 hour. Heat the peanut oil in a saucepan and sauté the onion over mediumhigh heat for about 7 minutes, or until golden. Add the meat mixture and cook for about 10 minutes, or until well browned, stirring frequently. Add the tomatoes, lemon juice, and 1 tablespoon of the cilantro, and cook for 45 minutes longer, until the meat is tender, stirring occasionally. Just before serving, garnish with the remaining tablespoon of cilantro and the slivered almonds. TO PREPARE LENTILS: While the curry is cooking, place the lentils and water in a saucepan and add the turmeric and coriander. Bring to a boil, turn down the heat, and simmer for about 30 minutes, or until just tender. Add a little more water if necessary to keep moist. Let cool slightly and then transfer half of the mixture to a blender and puree. Lightly mash the remaining lentils in the pan and return the pureed lentils to the pan. Stir in the chile, tomatoes, and curry leaves, and season with salt. Cover the pan and cook over low heat for 30 minutes. Just before serving, heat the clarified butter in a small skillet and add the onion. Sauté over medium heat until golden brown and pour over the lentils. Garnish with the cilantro. TO PREPARE RICE: Meanwhile, place the rice in a saucepan and add the water and salt. Let sit for 20 minutes so the rice can soak. Bring to a boil, add the lemon juice, and cover the pan. Turn the heat down to low and simmer for about 15 minutes, or until the water is absorbed and the rice is tender. Do not stir while the rice is cooking. TO SERVE: Spoon the rice on one side of warm serving plates and ladle the curry on top of the rice. Serve with the lentils next to the rice. WINE RECOMMENDATION: A Spanish red will balance the intense flavors of this recipe; alternatively, consider a white wine, such as a California Sauvignon Blanc, or a fruity Alsatian Gewurztraminer. HELPFUL TIPS: This recipe calls for individual spicesyou are in effect making your own curry powder blend. We think this makes an interesting alternative to using a prepared curry powder, and you can adapt the proportions to suit your own palate; this recipe makes a fairly mild curry, so for more heat, increase the amount of chile powder. These spices, and the curry leaves, are available from Indian markets or gourmet food stores. However, if you have trouble finding them, or if you prefer, use a readymade blend. For a further shortcut, simply omit the dalyou will still have a delicious and filling meal. Recipe reprinted by permission of Harper Collins. All rights reserved. Nutrition Facts Serves 4 Facts per Serving Calories: 1032 Fat: 47g Carbohydrates: 107g Cholesterol: 100mg Sodium: 569mg Protein: 51g REAL INDIAN FOOD
Fiber:20g % Cal. from Fat: 41% % Cal. from Carbs: 41% Calypso Curried Chicken Recipe Source: Cooking at a Glance Chicken Makes 4 servings As a result of trade with India during the eighteenth century, this hearty curried chicken dish became popular in England and the American colonies, especially in seaports. Helpful Hints: Chicken, Braising Chicken, Skinning and Boning RECIPE INGREDIENTS One 8ounce can pineapple tidbits (juice pack)4 boneless, skinless chicken breast halves (1 pound total) 1/4 cup allpurpose flour1 teaspoon curry powder1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons cooking oil3/4 cup chopped green sweet pepper1/2 cup chopped onion2 cloves garlic, mincedOne 14 1/2ounce can diced tomatoes3 tablespoons currants or raisins1 teaspoon curry powder1/81/4 teaspoon crushed red pepper1/8 teaspoon salt1 tablespoon cornstarch1/3 cup coarsely chopped cashew pieces (optional) RECIPE METHOD Drain pineapple, reserving juice. Set aside. Rinse chicken; pat dry. In a plastic bag combine flour, 1 teaspoon curry powder, 1/2 teaspoon salt, and pepper. Add chicken breasts, one at a time, and shake to coat well. In a large, heavy skillet brown the chicken on both sides in hot oil over mediumhigh heat. Remove chicken from skillet. In the oil remaining in the skillet, cook green pepper, onion, and garlic till tender but not brown. Stir in drained pineapple, undrained tomatoes, currants, 1 teaspoon curry powder, crushed red pepper, and 1/8 teaspoon salt. Bring mixture to boiling; return chicken to the skillet. Cover and simmer for 812 minutes, or till chicken is tender and no pink remains. Remove chicken from the skillet; keep warm. Stir together cornstarch and reserved pineapple juice; add to tomato mixture. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over chicken. If desired, garnish with cashews. Recipe reprinted by permission of Weldon Owen. All rights reserved. Nutrition Facts Makes 4 servings Facts per Serving Calories: 441 Fat: 10g Carbohydrates: 27g Cholesterol: 137mg Sodium: 660mg Protein: 58g Fiber:5g % Cal. from Fat: 20% % Cal. from Carbs: 24% Chicken Curry with Three Accompaniments Recipe Source: Chicken Cooking with Style Serves 4 RECIPE INGREDIENTS 1/4 cup ghee2 lbs boneless, skinless chicken breasts, sliced2 onions, chopped3 cloves garlic, crushed2 teaspoons grated fresh ginger1 tablespoon curry powder1 teaspoon turmeric2 teaspoons ground cumin1 teaspoon garam masala1/2 teaspoon chopped fresh chili1 (13 oz) can tomatoes1 cup stock2 cups unsweetened coconut cream1 green bell pepper8 oz cauliflower3 Asian (lady finger) eggplants1 tablespoon chopped fresh cilantro 1 sheet storebought puff pastry1 teaspoon milk Three Accompaniments: 1 small green cucumber1/2 cup yogurt1 tablespoon chopped fresh mint1 tablespoon coriander (cilantro)2 small tomatoes, finely chopped1 tablespoon lime juice1/3 cup chutney RECIPE METHOD Heat 3 tablespoons of the ghee in a large frying pan, add the chicken in batches and cook, stirring, over a high heat until the chicken is golden brown; remove from the pan. Reheat the pan with the remaining ghee, add the onions, garlic, ginger, spices and chili and cook, stirring, until the onion is soft and the spices are fragrant. Add the undrained tomatoes, stock and coconut cream and bring to a boil. Chop the vegetables and add. Simmer, uncovered, for about 20 minutes, or until the vegetables are tender and the sauce is thickened. Return the chicken to the pan and simmer until the chicken is tender. Stir in the coriander (cilantro). You will need 4 ovenproof 2cupcapacity serving dishes. Cut 4 rounds of pastry large enough to fit the tops of the dishes. Divide the curry mixture among the dishes. Lay the pastry on top of the dishes and brush lightly with the milk. Place the 35
dishes on a baking sheet and bake at 450 degrees F for about 10 minutes, or until the pastry is well puffed and golden brown. THREE ACCOMPANIMENTS: Finely chop the cucumber, combine with the yogurt and mint and mix well. Chop the coriander and combine with the tomatoes and lime juice in a bowl. Mix well. Serve the yogurt mixture, tomato mixture and chutney in separate bowls. Serve the chicken curry immediately with the three accompaniments. The curry and accompaniments can be made a day ahead. Reheat the curry in a pan until hot before topping with pastry and completing. *Ghee is clarified butter. Recipe reprinted by permission of Weldon Russell. All rights reserved. Nutrition Facts Serves 4 Facts per Serving Calories: 1010 Fat: 52g Carbohydrates: 80g Cholesterol: 163mg Sodium: 525mg Protein: 63g Fiber:21g % Cal. from Fat: 46% % Cal. from Carbs: 32% Chicken with Peanut Curry Yogurt Sauce Recipe Source: Jif® "Curry" means sauce, and there are as many versions as there are cooks. In India, making curry is serious business, and curry powder is made fresh every day. RECIPE INGREDIENTS 2 tablespoons Crisco canola oil 34 cloves chopped garlic1 cup chopped onion1 cup chopped red or green bell pepper, or both1 tablespoon curry powder4 skinless, boneless chicken breasts, cut into 1 inch pieces 1 cup plain yogurt1/2 cup Jif extra crunchy peanut butter RECIPE METHOD Heat the Crisco Canola Oil in a large skillet over medium heat. Add the garlic, onions and bell pepper and cook, stirring often until just tender. Stir in the curry powder and cook about 1 minute. Season the chicken with salt and pepper, add it to the skillet. Cook, stirring often until just done. Add the yogurt and stir to combine well. Cook for about 35 minutes, stirring often until the sauce is hot. Taste and add salt and pepper if needed. Serve with rice. Recipe reprinted by permission of Jif®. All rights reserved. Chickpeas Cooked in a MoghlaiStyle Recipe Source: Food & Wine Serves 6 RECIPE INGREDIENTS 5 tablespoons peanut or canola oil2 bay leaves2 small cinnamon sticks6 whole cardamom pods2 medium onions, finely choppedOne 2inch piece of ginger, peeled and grated to a pulp 3 to 4 garlic cloves, mashed to a pulp1 tablespoon ground cumin seeds1 tablespoon ground coriander seeds1/2 cup plain yogurt1/4 cup plus 1 tablespoon pureed tomatoes7 to 7 1/2 cups cooked chickpeas drained, cooking liquid reserved 2 to 2 1/2 teaspoons salt2 teaspoons garam marsala1 1/2 teaspoons ground amchoor 1 tablespoon ground roasted cumin seeds1/4 teaspoon cayenne pepper1/2 tightly packed cup finely chopped fresh coriander RECIPE METHOD Put the oil in a large (12inch) pot and heat on moderately high heat. When the oil is hot, add the bay leaves, cinnamon and cardamom. Stir a few times, then add the onions. Stir and fry for 8 to 9 minutes, or until the onions are browned around the edges. Add the ginger and garlic and stir for 1 minute. Add the cumin and coriander seeds, stir for a few seconds and stir in 1 tablespoon of the yogurt. Stir and fry until blended with the onions. Add another tablespoon of yogurt and stir until it is incorporated into the sauce. Continue to do this until all of the yogurt has been added. Add the tomatoes, stir and cook two minutes. Now add the chickpeas with their liquid, 2 1/2 to 3 cups water, the salt, garam masala, amchoor, cumin seeds and cayenne pepper. Stir to combine and bring to a boil. Reduce heat to low and simmer gently for 15 minutes. Stir in most of the fresh coriander, leaving just a little for the final garnish. Recipe created by Madhur Jaffrey. REAL INDIAN FOOD
Recipe reprinted by permission of Food and Wine. All rights reserved. Nutrition Facts Serves 6 Facts per Serving Calories: 461 Fat: 17g Carbohydrates: 61g Cholesterol: 1mg Sodium: 38mg Protein: 19g Fiber:17g % Cal. from Fat: 33% % Cal. from Carbs: 53% Chicken Kabobs in Saffron Cream Recipe Source: Cooking.com Serves 6, served with an onion and mint relish These kababs are cooked in a Tandoori oven in restaurants, but you can successfully recreate the great flavor under the broiler. The cream and saffron marinade give the chicken a golden glow and a soft texture. It is best to make small quantities of garam masala for maximum flavor. Store any left over in an airtight jar. Other necessary recipes: Garam Masala RECIPE INGREDIENTS 1/2 teaspoon saffron threads, crushed4 tablespoons cream2 pounds boneless chicken breasts skinned and cut into kabobsized pieces 6 cloves garlic1inch piece ginger peeled and coarsely chopped 2 tablespoons yogurt1 teaspoon paprika1 tablespoon garam masala*1/2 to 1 teaspoon cayenne 1 1/2 teaspoon salt1 tablespoon vegetable oil For OnionMint Relish: 1 medium thinly onion sliced into half moons1/2 cup mint leaves chopped1/2 teaspoon saltJuice of one lemon RECIPE METHOD Warm one tablespoon cream in the microwave and dissolve the saffron in it. Set aside for 5 minutes. In a mixing bowl combine chicken and saffron mixture. Stir to coat and set aside for 15 minutes. Mix the sliced onion and chopped mint leaves with the salt and lemon juice and set aside. Prepare marinade by pureeing the garlic and ginger with the yogurt in a blender. Remove to a small mixing bowl and add the paprika, garam masala and cayenne. Sprinkle the salt on the chicken. Add the marinade and turn chicken pieces to coat well. Set aside for at least half an hour to marinate at room temperature, or marinate for up to 6 hours in the refrigerator. Bring chicken pieces to room temperature before proceeding. When ready to cook, add the oil to the chicken pieces, stirring to coat well. Thread the pieces onto skewers and broil for 56 minutes a side, until done. Garnish with the onionmint relish. *NOTE: Garam Masala can be store purchased but is best freshly ground. (see recipe) Recipe created exclusively for Cooking.com by Neela Paniz. Nutrition Facts Serves 6, served with an onion and mint relish Facts per Serving Calories: 237 Fat: 7g Carbohydrates: 6g Cholesterol: 97mg Sodium: 883mg Protein: 36g Fiber:1g % Cal. from Fat: 27% % Cal. from Carbs: 10% Chili Lamb Kabobs Recipe Source: The Barbecue Cookbook Serves 6 RECIPE INGREDIENTS 1 medium onion roughly chopped 2 cloves garlic, peeled12 medium red chilies, seeded 2 tablespoons flaked coconut1/4 cup lemon juice2 tablespoons soy sauce1 1/2 lb. diced lean lamb4 oz peanut butter (smooth or crunchy)1/2 cup hot water Few drops of chili sauce (optional)1218 papadums RECIPE METHOD Process onion, garlic, chilies, coconut, 2 tablespoons of the juice and 1 tablespoon of the soy sauce in a food processor to a thickish paste. Place the meat in a large dish and stir the onion mixture through; leave to marinate in a cool place for 10 minutes. Prepare a fire in a grill to a high heat. Thread the lamb onto oiled skewers. Cook, turning occasionally, for 810 minutes, or until done to your liking. 36
Combine peanut butter, water and chili sauce in a small pan, stirring over medium heat until smooth. Remove from heat, stir in remaining juice and soy sauce. Cook papadums, 6 at a time, in a microwave oven on High (100% power) for 1 minute. (Do not use a convectiontype microwave oven because arcing may occur.) Serve with kabobs and sauce. Recipe reprinted by permission of Cooking.com. All rights reserved. Nutrition Facts Serves 6 Facts per Serving Calories: 310 Fat: 18g Carbohydrates: 11g Cholesterol: 75mg Sodium: 523mg Protein: 28g Fiber:2g % Cal. from Fat: 52% % Cal. from Carbs: 14% Couscous with Chicken and Chickpeas Recipe Source: Quick from Scratch One Dish Meals Serves 4 Served on a mound of couscous, with plenty of steaming broth poured over the top, this hearty Moroccaninspired stew is a flavorful combination of chicken, chickpeas, vegetables, and spices. WINE RECOMMENDATION: Often with a complex dish it's best to serve a simple wine that won't compete with the food's flavors. Here, an exuberantly fruity BeaujolaisVillages will effectively highlight the stew. RECIPE INGREDIENTS 2 tablespoons cooking oil8 chicken drumsticks3 teaspoons salt1/4 teaspoon freshground black pepper1 onion, cut into thin slices1 turnip, peeled and cut into 1/2inch cubes2 tablespoons tomato paste1 teaspoon paprika1 1/2 teaspoons ground cumin1/8 teaspoon cayenne6 cups water 3 carrots, cut into 1/4inch slices1 2/3 cups drained and rinsed canned chickpeas (one 15ounce can)1/2 cup packed flatleaf parsley leaves1 1/3 cups couscous RECIPE METHOD In a large deep frying pan or Dutch oven, heat the oil over moderately high heat. Sprinkle the chicken with 1/2 teaspoon of the salt and the black pepper. Put the chicken in the pan and brown well, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low. Add the onion and turnip and cook, stirring occasionally, for 3 minutes. Stir in the tomato paste, paprika, cumin, cayenne, and 21/4 teaspoons of the salt. Cook, stirring, for 1 minute. Stir in 4 cups of the water and the carrots. Add the chicken and bring to a simmer. Cover and cook, stirring the mixture two or three times, until the chicken and vegetables are almost done, about 20 minutes. Stir in the chickpeas and the parsley and simmer until the chicken and vegetables are done, about 5 minutes longer. Meanwhile, in a medium saucepan, bring the remaining 2 cups water to a boil. Add the remaining 1/4 teaspoon salt and the couscous. Cover. Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork. Serve the stew with its broth over the couscous. Recipe reprinted by permission of Food and Wine. All rights reserved. Nutrition Facts Serves 4 Facts per Serving Calories: 782 Fat: 17g Carbohydrates: 107g Cholesterol: 95mg Sodium: 1932mg Protein: 51g Fiber:21g % Cal. from Fat: 20% % Cal. from Carbs: 55% Crab Linguini Recipe Source: Buitoni® 6 Servings A bit of crab goes a long way with this creamy sauce. White wine and lemon juice help cut the richness of the evaporated milk. Serve this dish the next time the boss comes to dinner! RECIPE INGREDIENTS 1/2 cup chicken broth1/2 cup white wine1 cup half and half1/2 cup Nestle Carnation Evaporated Milk 2 teaspoons butter, softened1 tablespoon flour1/2 pound crab 2 tablespoons parsley, chopped2 tablespoons green onions, chopped1/2 teaspoon salt1 tablespoon lemon juice8 ounces Buitoni Linguine REAL INDIAN FOOD
1 tablespoon butter2 tablespoons Parmesan cheese, grated RECIPE METHOD In a skillet combine chicken broth and white wine. Boil until reduced to 1/3 cup. Remove from the heat and slowly whisk in half and half and evaporated milk, stirring constantly until blended. Return to the heat and simmer until the mixture is reduced to 11/3 cups. Meanwhile, combine 2 teaspoons softened butter with flour. Slowly whisk into the milk mixture. Continue stirring until the sauce is thickened and no lumps remain. Add crab, chopped parsley, chopped green onion, salt, and lemon juice. Reduce the heat and cook until the crab is heated through. Meanwhile, cook linguini according to the package directions. Toss with 1 tablespoon butter and grated parmesan cheese. Pour the sauce over the pasta and toss until evenly coated. Creamy Indian Lentils and Rice Recipe Source: Cooking Light magazine Yield: 6 servings RECIPE INGREDIENTS 1 tablespoon vegetable oil2 cups thinly sliced onion 1 cup uncooked longgrain brown rice1 tablespoon curry powder2 teaspoons mustard seeds1 teaspoon salt1/2 teaspoon black pepper4 cups water 1 cup dried lentils1 cup chopped fresh cilantro1/2 cup lowfat sour cream RECIPE METHOD Heat oil in a large Dutch oven over mediumhigh heat. Add onion; saute 8 minutes or until golden brown, stirring occasionally. Add rice and next 4 ingredients (rice through pepper); saute 1 minute. Add water and lentils; bring to a boil. Cover, reduce heat, and simmer 1 hour. Remove from heat; stir in cilantro and sour cream. Serving size: 1 cup Recipe reprinted by permission of Cooking Light magazine. All rights reserved. Nutrition Facts Yield: 6 servings Facts per Serving Calories: 297 Fat: 6g Carbohydrates: 48g Cholesterol: 8mg Sodium: 411mg Protein: 13g Fiber:6g % Cal. from Fat: 18% % Cal. from Carbs: 65% Curried Mussels Recipe Source: 99% FatFree Meals in 30 Minutes 4 Servings Look for debearded mussels in the market to save considerable time and effort; they usually come in mesh bags. Like clams, mussels should be put into a colander and held under cold running water; they can die if allowed to sit in fresh water for a prolonged period of time. Discard any mussels with broken shells and those that do not open while cooking. RECIPE INGREDIENTS 2 pounds debearded mussels (32 to 36 mussels)6 ounces red potato (about 1 potato)1 ounce celery (about 1 small stalk)1/2 cup canned diced tomatoes1/4 cup plus 2 tablespoons chopped white onion (precut) 1 cup dry white wine or water (or a mixture)1/2 tablespoon chopped fresh basil leaves1 teaspoon curry powder RECIPE METHOD Put the mussels in a colander and shake under cold running water for about 1 minute. Discard any mussels that do not close when tapped. Peel and dice the potato (about 3/4 cup) and trim and dice the celery (about 2 tablespoons). Preheat a Dutch oven over high heat. Add the potato, celery, tomatoes, onion, and wine and/or water to the hot pot and bring to a boil. Reduce the heat to mediumlow, cover, and simmer for about 3 minutes, until the onion is translucent. Stir in the basil, curry powder, and mussels. Recover and cook, shaking the pan periodically, for 5 to 7 minutes more, until the mussels have opened. Serve 8 to 9 mussels per person. Recipe reprinted by permission of Doubleday. All rights reserved. Nutrition Facts 4 Servings Facts per Serving Calories: 278 Fat: 5g Carbohydrates: 19g Cholesterol: 64mg Sodium: 663mg Protein: 28g 37
Fiber:1g % Cal. from Fat: 16% % Cal. from Carbs: 27% Curried Scallops with Spinach Recipe Source: Quick from Scratch Fish Serves 4 With few ingredients and even fewer steps, this curry is a cinch to make quickly. Most of the work is done by a blender, which ensures a silky sauce. If you don't have a blender, use a food processor; the texture will just be slightly less smooth. WINE RECOMMENDATION: Sauvignon blanc is a perfect choice to serve with this dish. Its acidity will go well with the spinach and work beautifully with both the mild curry and the scallops. You'll find good possibilities from many continents: Try a bottle from California, New Zealand, or South Africa. RECIPE INGREDIENTS 2 tablespoons butter1 onion, chopped1/2 teaspoon salt2 teaspoons curry powder2 teaspoons tomato paste1/2 cup canned lowsodium chicken broth or homemade stock1 cup light cream or half and half2 cups shredded spinach (about 3 ounces spinach leaves)2 pounds sea scallops RECIPE METHOD In a large frying pan, melt the butter over moderately low heat. Add the onion and salt and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Stir in the curry powder and cook for 1 minute. Transfer the onion mixture to a blender and add the tomato paste, broth, and cream. Puree until smooth. Return the sauce to the pan. Bring the curry sauce just to a simmer. Stir in the spinach and scallops. Simmer, covered, until the scallops are just done, 5 to 7 minutes. FISH ALTERNATIVES Shelled medium shrimp would be delicious simmered in the curry sauce. You can also use bay scallops instead of the larger sea scallops, in which case reduce the cooking time to three minutes. Recipe reprinted by permission of Food and Wine. All rights reserved. Nutrition Facts Serves 4 Facts per Serving Calories: 391 Fat: 19g Carbohydrates: 12g Cholesterol: 130mg Sodium: 717mg Protein: 42g Fiber:1g % Cal. from Fat: 44% % Cal. from Carbs: 12% Grilled Tandoori Chicken Recipe Source: Quick from Scratch Chicken, Turkey, and Cornish Hen Serves 4 Flavored by a yogurt and spice paste with ginger, cumin, and coriander, this chicken tastes almost as good as if it were cooked in a tandoor oven. Like Indian cooks, we remove the chicken skin and score the flesh so that the spice paste penetrates. WINE RECOMMENDATION: Spicy dishes such as this pair best with wines with low alcohol, high acidity, and a touch of fruitiness. Try an offdry riesling from Oregon, California, or New York State. RECIPE INGREDIENTS 1 chicken (3 to 3 1/2 pounds), cut into 8 pieces, skin removed 3 tablespoons fresh lemon juice1 1/2 tablespoons water 1 1/2 teaspoons salt1/4 teaspoon ground turmeric1/2 cup plain yogurt2 large garlic cloves, chopped1 tablespoon chopped fresh ginger1 1/4 teaspoons ground coriander3/4 teaspoon ground cumin1/8 teaspoon cayenne3 tablespoons canola oil RECIPE METHOD Light the grill. Using a sharp knife, cut shallow incisions in the chicken pieces at about 1/2inch intervals. In a large, glass dish or stainlesssteel pan, combine the lemon juice, water, salt, and turmeric. Add the chicken pieces and turn to coat. Let the chicken pieces marinate for 5 minutes. Meanwhile, in a small bowl, combine the yogurt, garlic, ginger, coriander, cumin, and cayenne. Add to the chicken and lemon mixture; turn to coat. Let marinate for 10 minutes. Grill the chicken over moderately high heat, basting with oil, for 10 minutes. Turn and cook, basting with the remaining oil, until just done, about 10 minutes longer for the breasts, 12 for the thighs and drumsticks. REAL INDIAN FOOD
MENU SUGGESTIONS Indian flatbread, such as naan, is the traditional accompaniment to tandoori. You can grill storebought naan or other flatbread, such as pita or lavash. In summer, the sweetness of grilled corn on the cob makes a nice balance to the spiciness of the chicken. Another option is eggplant, a favorite vegetable in India, sliced and grilled. Recipe reprinted by permission of Food and Wine. All rights reserved. Nutrition Facts Serves 4 Facts per Serving Calories: 493 Fat: 15g Carbohydrates: 4g Cholesterol: 199mg Sodium: 1116mg Protein: 81g Fiber:0g % Cal. from Fat: 27% % Cal. from Carbs: 3% Indian Raan Recipe Source: The Barbecue Cookbook Serves 4 RECIPE INGREDIENTS 2 tablespoons prepared rogan josh curry paste, or curry paste of your choiceAbout 1 cup plain yogurt1 oz ground almonds1 oz brown sugar8 lamb shanksNaan bread, to serve Pickles or chutney, to serve (optional) RECIPE METHOD Combine curry paste with yogurt, ground almonds and sugar. Coat lamb shanks with mixture and set aside to marinate for about 1 hour so flavors will develop. Prepare a fire in a kettletype grill. Cook shanks, basting frequently with marinade, covered, over indirect heat, following the grill manufacturer's instructions, for 1 1/22 hours, or until the meat feels tender when pierced with a fork. Let stand in a warm place got 5 minutes to rest. Serve with naan bread and pickles, if desired. Recipe reprinted by permission of Cooking.com. All rights reserved. Nutrition Facts Serves 4 Facts per Serving Calories: 390 Fat: 15g Carbohydrates: 14g Cholesterol: 136mg Sodium: 148mg Protein: 48g Fiber:2g % Cal. from Fat: 35% % Cal. from Carbs: 14% Indian Spiced Lamb Cutlets Recipe Source: The Barbecue Cookbook Serves 4 RECIPE INGREDIENTS 3 teaspoons prepared Madras curry paste3 teaspoons prepared korma curry paste3 teaspoons prepared tandoori curry pasteAbout 1 3/4 cups plain yogurt (14 oz)12 lamb cutlets, with most of the fat trimmed off1 tablespoon chopped mintSteamed rice, colored with turmeric, to serve RECIPE METHOD Combine each curry paste with about 3 1/2 oz of yogurt. Coat 4 cutlets with each of the flavored yogurts. Prepare a fire in a grill. Cook the cutlets on a rack over high heat for about 5 minutes. Turn over and grill the other side for 5 minutes more, or until done to your liking. Let stand in a warm place for 5 minutes to rest. Meanwhile, combine remaining plain yogurt with mint. Serve 3 cutlets per person, one of each flavor, with steamed rice and minted yogurt. Accompany with a good Indian chutney, if desired. Recipe reprinted by permission of Cooking.com. All rights reserved. Nutrition Facts Serves 4 Facts per Serving Calories: 962 Fat: 78g Carbohydrates: 10g Cholesterol: 217mg Sodium: 232mg Protein: 52g Fiber:2g % Cal. from Fat: 73% % Cal. from Carbs: 4% Indian Style Chicken Breasts with Vegetables Recipe Source: McCormick® Makes 4 servings The cooking of the Far East features many aromatic spices, such as cardamom, black pepper, cumin, coriander and cloves, roasted and ground together to create Garam Masala. This seasoning blend adds the "justright", slightly exotic flavor to this easy chicken dish. 38
RECIPE INGREDIENTS 4 chicken breast halves, bonein (about 2 pounds) 1 tablespoon vegetable oil1 large onion, cut in thin strips2 medium tomatoes, chopped (about 1 1/2 cups) 1 large carrot, peeled and cut into 2inch julienne strips (about 1 cup) 1/2 teaspoon McCormick Gourmet Collection Garlic Salt 1/4 cup water 2 teaspoons McCormick Gourmet Collection Garam Masala, divided Fresh cilantro RECIPE METHOD Remove excess fat from chicken; rinse and pat dry. Heat oil in large nonstick skillet over mediumhigh heat. Sauté chicken, skinsidedown, 5 to 6 minutes or until lightly browned. Turn chicken; add onion. Cook and stir onions 3 to 4 minutes longer. Add tomatoes, carrot, garlic salt and water (push carrot down into cooking liquid). Sprinkle 1 1/2 teaspoons garam masala over all; bring to boil. Reduce heat; cover and simmer 20 to 25 minutes, stirring occasionally or until chicken and vegetables are tender. Remove chicken to serving plate (cover with foil to keep warm). Add remaining garam masala to skillet mixture; bring to boil. Cook, stirring, 24 minutes to reduce liquid and thicken vegetable mixture. Spoon over chicken. Garnish with chopped fresh cilantro. Serve with cooked rice, if desired. Recipe reprinted by permission of McCormick®. All rights reserved. Nutrition Facts Makes 4 servings Facts per Serving Calories: 339 Fat: 15g Carbohydrates: 9g Cholesterol: 113mg Sodium: 223mg Protein: 42g Fiber:2g % Cal. from Fat:40% % Cal. from Carbs: 11% Kerala Pineapple Beef Curry with Cucumber Raita Recipe Source: Steaklover's Companion Serves 4 Kerala is the southwesternmost state of India, and the cuisine is marked by two characteristics; spicy foods and ingredients that reflect the region's subtropical location, such as the coconut and pineapple in this sweet curry. This dish cooks quickly, partly because of the tender cut of beef. This is unlike many Indian curries, which need slow, lengthy cooking for all the flavors to fully marry. Curry powder is usually a mixture of fifteen to twenty different ground spices and Madras curry is a hot variety; use a mild curry powder if you have a low tolerance for spicy food. In Hindi, "basmati" means "queen of fragrance," and this aromatic rice is higher in quality, more fine textured, and less starchy than other longgrain rice. A fine domestic substitute is Texmati rice, which, as the name suggests, is a type of basmati grown commercially in Texas. Texmati rice can be found in gourmet, specialty, and natural food stores. RECIPE INGREDIENTS For Raita: 1 cup plain yogurt1/2 English or hothouse cucumber, grated1 teaspoon freshly ground black pepperPinch of coriander seeds (optional)1 or 2 sprigs fresh cilantro, for garnish For Rice: 2 cups basmati white rice or longgrain American rice 1 teaspoon lemon juice For Curry: 1/4 cup light olive oil1 pound top sirloin steak, cubed 1/2 teaspoon salt1 small white onion, diced2 tablespoons minced garlic2 tablespoons minced ginger2 tablespoons Madras curry powder (preferably Patak's or Sharwood's), or more to taste 3/4 cup frozen pineapple juice concentrate, thawed, or 11/2 cups canned pineapple juice reduced over high heat to 3/4 cup 1 small pineapple, peeled, cored, and diced3/4 cup beef stock1/2 cup unsweetened coconut milk For Garnish: 1/4 cup toasted slivered almonds12 to 16 fresh cilantro leaves1/2 cup mango or other fruit chutney RECIPE METHOD TO PREPARE RAITA: Place the yogurt in a mixing bowl and add the grated cucumber, pinch of salt, pepper, and REAL INDIAN FOOD
coriander. Mix well and chill in the refrigerator. Garnish with the cilantro just before serving. TO PREPARE RICE: Soak the rice in cold water for 10 minutes. Using a strainer, drain the rice and rinse under cold running water until the water no longer looks milky. Place the rice in a saucepan with 4 cups of cold water, the salt, and lemon juice; bring to a boil. Lower the heat to a simmer, stir briefly, and partially cover the pan. Cook for about 7 minutes, or until the water is absorbed; do not stir the rice while it is cooking. Keep warm and fluff with a fork just before serving. TO PREPARE CURRY: While the rice is soaking and cooking, prepare the curry. Heat the oil in a saucepan or deep, heavy skillet. Season the cubed sirloin with salt, add to the pan, and stir for 5 minutes over mediumhigh heat, until browned on all sides. Add the onion, garlic, and ginger, and sauté for 1 minute. Stir in the curry powder so that it thoroughly coats all the ingredients and smells toasty and aromatic; sauté for about 1 minute. Add the pineapple juice concentrate, pineapple, stock, and coconut milk, and bring to a boil. Lower the heat to medium and simmer for 5 minutes so that the liquid reduces slightly. Adjust the seasonings and keep warm. TO SERVE: Place a mound of rice on each warm serving plate and spoon the curry next to or over it. Garnish the curry with the almonds and cilantro, and serve the chutney and raita in bowls on the side. Recipe reprinted by permission of Harper Collins. All rights reserved. Nutrition Facts Serves 4 Facts per Serving Calories: 911 Fat:29g Carbohydrates:126g Cholesterol: 73mg Sodium: 432mg Protein:40g Fiber:6g % Cal. from Fat: 29% % Cal. from Carbs:55% Kerala Sambar Recipe Source: Food & Wine 4 Servings RECIPE INGREDIENTS 1/2 cup thoor dhal or yellow split peas (3 1/2 ounces), rinsed in several changes of water 3 1/4 cups water 1/4 teaspoon turmeric2 tablespoons vegetable oil1/4 teaspoon fenugreek seeds1/8 teaspoon asafetida1/4 pound okra, trimmed1 medium boiling potato, peeled and cut into 3/4 inch dice 1 medium tomato, coarsely chopped 1 medium onion, coarsely chopped 1/4 cup cilantro leaves1 serrano or Thai chile, cut in half lengthwise2 teaspoons ground coriander1 1/2 teaspoons salt 1/2 teaspoon ground cumin1/4 teaspoon tamarind concentrate, dissolved in 1 tablespoon boiling water 1/8 teaspoon cayenne pepper1/8 teaspoon freshly ground black pepper 1/4 teaspoon mustard seeds 8 curry leaves or 2 bay leaves1 dried red chile 1/2 teaspoon fresh lemon juice RECIPE METHOD In a small saucepan, combine the dhal with 1 1/4 cups of water and 1/8 teaspoon of the turmeric and bring to a boil. Cover and cook over low heat until soft, about 30 minutes (45 minutes for yellow split peas). Partially mash the dhal with a potato masher. Meanwhile, in a large saucepan, heat 1 tablespoon of the oil. Add the fenugreek and asafetida and cook over moderately high heat until fragrant and lightly colored, about 1 minute. Add the okra, potato, tomato, onion, cilantro, serrano chile, coriander, salt, cumin, the remaining 1/8 teaspoon of turmeric, dissolved tamarind, cayenne and black pepper along with the remaining 2 cups of water and bring to a boil. Reduce the heat to moderately low and simmer until the potatoes are tender, about 18 minutes. Add the mashed dhal and simmer 10 minutes longer. In a small skillet, heat the remaining 1 tablespoon of oil. Add the mustard seeds, curry leaves and dried red chile. Cover and cook over moderately high heat until the mustard seeds have popped for a few seconds, then stir into the vegetable and dhal mixture. Add the lemon juice and serve. MAKE AHEAD: The recipe can be prepared through Step 1 up to 1 day ahead. 39
Recipe reprinted by permission of Food and Wine. All rights reserved. Nutrition Facts 4 Servings Facts per Serving Calories: 217 Fat: 7g Carbohydrates: 31g Cholesterol: 0mg Sodium: 882mg Protein: 9g Fiber:3g % Cal. from Fat: 29% % Cal. from Carbs: 57% Lamb Biryani Recipe Source: Quick from Scratch One Dish Meals Serves 4 Our quick version of this usually laborintensive Indian rice dish is intricately spiced and irresistibly delicious. Don't let the long ingredient list put you off; almost everything is a pantry staple. Indian cooks leave the whole cloves and pieces of cinnamon in when serving, but of course they don't eat them. Fish these spices out before serving if you prefer. WINE RECOMMENDATION: The spices here immediately indicate a zinfandel from Napa or Sonoma, classic examples of which are redolent of the very same spices. The full body of these wines will match the intensity of the biryani nicely. RECIPE INGREDIENTS 1/2 cup plain yogurt2 cloves garlic, minced1/8 teaspoon cayenne1/2 teaspoon ground cumin1/4 teaspoon freshground black pepper1 3/4 teaspoons salt1 pound boneless lamb, cut into 1/2inch cubes3 tablespoons butter1 onion, cut into thin slices1/4 teaspoon ground cardamom or ground coriander1/4 teaspoon turmeric5 cloves1 cinnamon stick, broken in half1 1/2 cups longgrain rice, preferably basmati2 3/4 cups water 1/3 cup raisins1/3 cup chopped cashew nuts RECIPE METHOD In a medium bowl, combine the yogurt with the garlic, cayenne, cumin, black pepper, and 1/2 teaspoon of the salt. Stir in the lamb. In a large saucepan, melt the butter over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the cardamom, turmeric, cloves, cinnamon, rice, and the remaining 1 1/4 teaspoons salt. Cook, stirring, for 1 minute. Add the lamb mixture to the pan. Stir in the water and raisins. Bring to a simmer. Cover and simmer until the rice and lamb are almost done, about 20 minutes. Remove from the heat. Let stand, covered, until the rice and lamb are just done, about 5 minutes. Stir in the cashews. VARIATION: Other nuts, such as almonds or pistachios, can easily stand in for the cashews. Recipe reprinted by permission of Food and Wine. All rights reserved. Nutrition Facts Serves 4 Facts per Serving Calories: 630 Fat: 20g Carbohydrates: 79g Cholesterol: 98mg Sodium: 1121mg Protein: 34g Fiber:4g % Cal. from Fat: 29% % Cal. from Carbs: 50% Lamb Masala with Jeweled Rice Recipe Source: McCormick® Makes 6 servings The warm, sweet spices of garam masala are complemented by apple and onion in this exotic lamb dish. Jeweled rice adds a sweet, colorful touch. RECIPE INGREDIENTS For the Lamb Masala: 1 tablespoon McCormick Gourmet Collection Garam Masala, divided 1 teaspoon salt1/2 teaspoon McCormick Gourmet Collection Garlic Powder 1 tablespoon flour2 pounds lamb stew meat or boneless chicken breasts, cut in 1inch pieces 2 tablespoons vegetable oil1 medium onion, cut in 1inch pieces1 large Granny Smith apple, cut in 1inch pieces1 can (14 1/2 ounces) diced tomatoes3/4 cup lite coconut milk For the Jeweled Rice: 1/2 medium onion, finely chopped1 tablespoon vegetable oil1 cup uncooked basmati rice1 can (14 1/2 ounces) chicken broth 1/4 cup water 3/4 cup dried mixed fruit REAL INDIAN FOOD
RECIPE METHOD FOR THE LAMB MASALA: Combine 1 1/2 teaspoons garam masala, salt, garlic powder and flour; toss with lamb cubes to coat. Brown lamb in hot oil in a large nonstick skillet over mediumhigh heat 5 to 7 minutes. Remove lamb and set aside. Add onion and apple to skillet, and cook, stirring constantly, 5 minutes or until apple is tender. Return lamb to skillet; stir in remaining 1 1/2 teaspoons garam masala, tomatoes, and coconut milk. Bring to boil. Reduce heat and simmer, uncovered, 8 minutes. Remove from heat, and let stand 5 minutes. Arrange meat and sauce over Jeweled Rice. FOR THE JEWELED RICE: Sauté onion in hot oil in a large saucepan over mediumhigh heat 5 minutes or until tender. Stir in rice, broth, and water; bring to boil. Cover, reduce heat, simmer 20 to 25 minutes or until rice is tender. Remove from heat; stir in fruit, cover and let stand 5 minutes. This recipe was developed for McCormick by Southern Living Cooking School. Recipe reprinted by permission of McCormick®. All rights reserved. Nutrition Facts Makes 6 servings Facts per Serving Calories: 548 Fat: 20g Carbohydrates: 49g Cholesterol: 122mg Sodium: 995mg Protein: 43g Fiber:4g % Cal. from Fat: 33% % Cal. from Carbs: 36% Katchhi Village Potato Curry Recipe Source: Mangoes & Curry Leaves Serves 3 to 4 RECIPE INGREDIENTS 2 tablespoons raw sesame oil, vegetable oil, or ghee 2 teaspoons minced garlic or garlic mashed to a paste 1 pound potatoes, peeled and cut into 1/2inch cubes 1 cup finely chopped shallots1 cup chopped tomatoes2 green cayenne chiles, seeded and chopped 1/2 teaspoon turmeric 1/2 teaspoon black mustard seeds 1 teaspoon ground cumin1 teaspoon ground coriander1/4 cup water 1 teaspoon salt, or to taste Optional Accompaniments: 2 shallots or 1 mild onion, thinly sliced3 or 4 green cayenne chiles, fried whole in oil About 2 tablespoons chopped jaggery (palm or crude sugar) About 6 chapatis made of atta RECIPE METHOD Heat the oil or ghee in a wok, or karhai, or wide pot over medium heat. Add 1 teaspoon garlic and cook for a minute, then add the potatoes and shallots. Stirfry for several minutes, until the shallots have softened, pressing the potato cubes against the surface of the hot pan, then add the chopped tomatoes and chiles and stir to blend. Add the turmeric, mustard seeds, cumin, coriander, and the remaining 1 teaspoon garlic and stir. Add the water and salt and bring to a boil. Cover tightly and simmer vigorously until the potatoes are just tender, about 20 minutes. Check after 10 or 12 minutes to make sure there is enough liquid and that nothing is sticking; add a little more water if necessary. Serve hot, with any or all of the optional accompaniments. Recipe reprinted by permission of Jeffrey Alford & Naomi Duguid (Artisan Books). All rights reserved. Lamb Satay with Quick Satay Sauce Recipe Source: The Barbecue Cookbook Serves 4 RECIPE INGREDIENTS For the Lamb Satay: 1 3/4 lb. diced lean lamb1/4 cup soy sauce2 tablespoons honey1 tablespoon smooth peanut butter1 teaspoon freshly chopped chilies 1 teaspoon minced garlic For the Satay Sauce: 3 oz crunchy or smooth peanut butter 1/3 cup mild taco sauce 1/3 cup coconut cream Lemon wedges, to serve RECIPE METHOD 40
FOR THE SATAY: Marinate lamb in combined soy sauce, honey, peanut butter, chili and garlic for 112 hours. Preheat fire in a grill to a high heat. (For wood or charcoal grills, heat to glowing coals. There must be no flames.) Thread diced lamb on metal skewers, reserving marinade to use as a baste. Cook kabobs, turning and basting occasionally, for about 8 minutes, or until sealed, well browned and done to your liking. Serve with quick satay sauce. FOR THE SAUCE: Combine the peanut butter with the taco sauce and coconut cream in small pan and heat, stirring until smooth, Do not boil. Add a little water if sauce consistency is too thick. Serve hot with kabobs. Recipe reprinted by permission of Cooking.com. All rights reserved. Nutrition Facts Serves 4 Facts per Serving Calories: 487 Fat: 29g Carbohydrates: 18g Cholesterol: 112mg Sodium: 1160mg Protein: 41g Fiber:2g % Cal. from Fat: 54% % Cal. from Carbs: 15% Mango Chutney Chicken Recipe Source: bestdressedmeals.com Yields 4 servings The name chutney comes from the Indian word 'chatnu' which means 'to taste' which is exactly what you'll do, again and again, once you try this flavorful recipe. RECIPE INGREDIENTS 4 boneless, chicken breast halves2 tablespoons vegetable oil3/4 cup Crosse & Blackwell Hot Mango Chutney 1/2 cup dry white wine or chicken broth2 cloves garlic, finely chopped 2 cloves garlic, finely chopped 1/2 teaspoon salt1/2 teaspoon curry powder1/4 cup flour RECIPE METHOD Coat chicken lightly with flour. Heat vegetable oil in large skillet over mediumhigh heat. Add chicken; cook for 2 to 3 minutes on each side or until browned. Combine Crosse & Blackwell Hot Mango Chutney, wine, garlic, salt and curry powder in medium bowl; pour over chicken. Reduce heat to low; cover. Cook, stirring occasionally, for 20 to 25 minutes or until chicken is no longer pink in center. Remove chicken. Increase heat to mediumhigh. Cook sauce, stirring frequently, for 1 to 2 minutes or until slightly thickened. Pour sauce over chicken before serving. Recipe reprinted by permission of bestdressedmeals.com. All rights reserved. OrangeCurry Chicken with a Pecan Crust Recipe Source: Fine Cooking Issue 25 Serves six. Dried cranberries and fresh ginger add unexpected zing to this pecancracker crust. RECIPE INGREDIENTS For the Marinade and Chicken: 1 teaspoon curry powder1 tablespoon unsalted butter1 teaspoon minced orange zestJuice (and any pulp) of 1 orange1/3 cup plain yogurt6 boneless, skinless chicken breast halves (about 6 oz. each) For the Coating: 11/2 cups wellcrushed cracker crumbs (about 16 crackers) 1 teaspoon salt1/3 cup finely chopped dried cranberries or raisins2 teaspoons minced fresh ginger8 oz. (1 cup) finely chopped pecans4 tablespoons melted butter RECIPE METHOD FOR THE MARINADE: In a small, dry sauté pan, warm the curry powder over medium heat until it perfumes the air, about 1 min. Turn off the heat, add the butter, and stir until the butter is melted. In a nonreactive bowl, mix the curry butter, orange zest, juice, and yogurt. Rinse the breasts, pat them dry, and put them in the marinade, turning to coat. Cover the bowl with plastic and refrigerate for 1 to 4 hours. FOR THE COATING: In large, shallow dish, combine the crackers, salt, cranberries, ginger, and pecans. Drizzle the melted butter over the mixture and toss to combine. TO COOK: Heat the oven to 450 degrees F and butter a baking sheet or rack. Take a breast from the marinade with one hand and, without wiping off the marinade, lay the breast on the crumbs. Scoop and pat the crumbs over the breast using your other hand, patting until both sides are thoroughly coated. Put the breast on a buttered baking sheet REAL INDIAN FOOD
or rack and repeat with the remaining breasts. Roast the chicken until it’s crisp, browned, and cooked through, 25 to 30 min. Check after 15 min. If the chicken is getting too brown, reduce the heat to 400° and add 5 min. to the total cooking time. Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved. Choose from over 9,000 cookbooks Nutrition Facts Serves six. Facts per Serving Calories: 745 Fat: 41g Carbohydrates: 34g Cholesterol: 164mg Sodium: 734mg Protein: 61g Fiber:4g % Cal. from Fat: 50% % Cal. from Carbs: 18% Orecchiette with IndianSpiced Cauliflower and Peas Recipe Source: Quick from Scratch Pasta Serves 4 Vegetables play an important role in the cuisine of India, and cauliflower and peas are a favorite combination. Here Italian orecchiette catches the peas and the sauce so that each bite is full of flavor. WINE RECOMMENDATION: Fragrant sauces work very nicely with fragrant wines such as gewürztraminers, which can come from either the Alsace region in France or from California. The Alsatian version often has more acidity. RECIPE INGREDIENTS 2 tablespoons cooking oil1 onion, cut into thin slices2 cloves garlic, chopped1 1/4 teaspoons ground cumin1 1/4 teaspoons ground coriander1/2 head cauliflower, cut into small florets (about 4 cups) 1/2 cup water 1 1/2 cups canned crushed tomatoes (one 16ounce can) 1 teaspoon salt1 cup frozen petit peas1/3 cup chopped cilantro3/4 pound orecchiette RECIPE METHOD In a large frying pan, heat the oil over moderately low heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the garlic, cumin, and coriander and cook until fragrant, 2 minutes longer. Add the cauliflower to the onion mixture; stir to coat. Add the water, bring to a simmer, cover, and steam for 3 minutes. Stir in the tomatoes and salt. Reduce the heat and simmer, covered, for 10 minutes. Add the peas and cilantro and cook until the cauliflower is tender and the peas are hot, about 2 minutes longer. In a large pot of boiling, salted water, cook the orecchiette until just done, about 15 minutes. Drain and toss with the sauce. Recipe reprinted by permission of Food and Wine. All rights reserved. Nutrition Facts Serves 4 Facts per Serving Calories: 457 Fat: 9g Carbohydrates: 80g Cholesterol: 0mg Sodium: 712mg Protein: 16g Fiber:8g % Cal. from Fat: 18% % Cal. from Carbs: 70% Pal Appam Recipe Source: Food & Wine Makes about 15 pancakes Appam are bowlshaped rice pancakes cooked on one side only in a curved iron pan. They are typically served with a coconut milk curry. Even if you can't duplicate the distinctive form, the sweet, yeasty flavor of this recipe is authentic. RECIPE INGREDIENTS 4 teaspoons sugar 1/2 teaspoon active dry yeast2 1/2 cups warm water 1/4 cup cream of rice cereal 2 cups rice flour1/2 cup plus 2 tablespoons milk 1 teaspoon salt RECIPE METHOD In a small bowl, combine 1 teaspoon of the sugar and the yeast with 3/4 cup of the water and let stand until foamy, about 10 minutes. Meanwhile, in a small saucepan, bring 1 cup of the water to a boil. Add the cream of rice and return to a boil. Reduce the heat to low and cook, stirring, until thick, about 1 minute. Remove from the heat and let cool. 41
In a bowl, combine the rice flour and 2 teaspoons of the sugar. Add the cream of rice, the yeast mixture and the remaining 3/4 cup of water; whisk to form a thick batter. Cover the bowl with plastic wrap and let stand at room temperature until the batter has doubled in bulk and smells pleasantly sour, 8 hours or overnight. Whisk the milk, salt and the remaining 1 teaspoon of sugar into the batter. Heat an 8 to 10inch nonstick skillet. Pour 1/4 cup of the batter into the center of the skillet; it should sizzle and spread out quickly, forming a thin lacy pancake. (If the batter is too thick, thin it with a bit of milk.) Cover and cook over moderate heat on 1 side only until well browned on the bottom and dry on the surface, 2 to 3 minutes. Eat immediately or transfer to a platter and keep warm until all the Pal Appam are cooked. Recipe reprinted by permission of Food and Wine. All rights reserved. Nutrition Facts Makes about 15 pancakes Facts per Serving Calories: 98 Fat: 1g Carbohydrates: 21g Cholesterol: 1mg Sodium: 160mg Protein: 2g Fiber:1g % Cal. from Fat: 9% % Cal. from Carbs: 86% IndianSpiced Phyllo and Smoked Salmon Napoleons Recipe Source: Food & Wine 6 first course servings Crisp sheets of phyllo make a lowerfat alternative to the buttery puff pastry typically used in napoleons. RECIPE INGREDIENTS 1 1/2 cups plain yogurt4 tablespoons unsalted butter1 teaspoon pure chile powder1/2 teaspoon ground cumin1/4 teaspoon ground coriander1/8 teaspoon cayenne pepper5 sheets of phyllo dough, thawed 1/4 cup cilantro leaves2 tablespoons snipped chives2 tablespoons mint leaves4 large radishes3 cut into matchsticks, 1 thinly sliced 1/3 cup finely diced red onion 1 large jalapeno, seeded and minced1/2 cup heavy cream1/2 pound thinly sliced smoked salmon RECIPE METHOD Drain the yogurt in a coffee filter in the refrigerator for at least 3 hours or overnight. Preheat the oven to 375 degrees F. In a small saucepan, melt the butter. Let cool slightly, then pour into a small bowl, leaving the milk solids behind. Stir in the chile powder, cumin, coriander and cayenne. Cut the phyllo sheets in half crosswise. Working with 3 sheets at a time and keeping the rest covered with plastic wrap and a kitchen towel, brush the sheets with some of the spiced butter and stack them in three separate 3layer piles; discard the remaining phyllo. Trim any ragged edges. Cut 1 of the stacks into six 3 1/2 inch squares. Transfer all the phyllo to 2 baking sheets, reforming the cut rectangle, and bake for about 10 minutes, or until golden; let cool. In a blender, puree the yogurt with the cilantro, chives and mint. Transfer to a small bowl and stir in the radish matchsticks, onion and jalapeno. Whip the cream until it holds firm peaks and fold it into the herbed yogurt; season with salt. Reserve 1/2 cup of the yogurt. Set 1 of the large phyllo stacks on a work surface and top with half of the salmon and half of the herbed yogurt. Cover with the second large phyllo stack and the remaining salmon and yogurt. Top with the phyllo squares, reforming the rectangle. Using a very sharp knife, cut the napoleons, between the squares, wiping the knife blade after each cut. Set each napoleon on a plate, top with a dollop of the reserved yogurt, garnish with radish slices and serve. MAKE AHEAD: The recipe can be prepared through Step 4 up to 1 day ahead. Wrap the phyllo on the 2 baking sheets tightly with plastic and store at room temperature. Refrigerate the herbed yogurt. Recrisp the phyllo in a 325 degree F. oven before proceeding if necessary. SERVE WITH: A mesclun salad. Recipe reprinted by permission of Food and Wine. All rights reserved. Nutrition Facts 6 first course servings Facts per Serving REAL INDIAN FOOD
Calories: 277 Fat: 19g Carbohydrates: 15g Cholesterol: 60mg Sodium: 432mg Protein: 12g Fiber:1g % Cal. from Fat: 62% % Cal. from Carbs: 22% Curried Scallops with Spinach Recipe Source: Quick from Scratch Fish Serves 4 With few ingredients and even fewer steps, this curry is a cinch to make quickly. Most of the work is done by a blender, which ensures a silky sauce. If you don't have a blender, use a food processor; the texture will just be slightly less smooth. WINE RECOMMENDATION: Sauvignon blanc is a perfect choice to serve with this dish. Its acidity will go well with the spinach and work beautifully with both the mild curry and the scallops. You'll find good possibilities from many continents: Try a bottle from California, New Zealand, or South Africa. RECIPE INGREDIENTS 2 tablespoons butter1 onion, chopped1/2 teaspoon salt2 teaspoons curry powder2 teaspoons tomato paste1/2 cup canned lowsodium chicken broth or homemade stock1 cup light cream or half and half2 cups shredded spinach (about 3 ounces spinach leaves)2 pounds sea scallops RECIPE METHOD In a large frying pan, melt the butter over moderately low heat. Add the onion and salt and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Stir in the curry powder and cook for 1 minute. Transfer the onion mixture to a blender and add the tomato paste, broth, and cream. Puree until smooth. Return the sauce to the pan. Bring the curry sauce just to a simmer. Stir in the spinach and scallops. Simmer, covered, until the scallops are just done, 5 to 7 minutes. FISH ALTERNATIVES Shelled medium shrimp would be delicious simmered in the curry sauce. You can also use bay scallops instead of the larger sea scallops, in which case reduce the cooking time to three minutes. Recipe reprinted by permission of Food and Wine. All rights reserved. Nutrition Facts Serves 4 Facts per Serving Calories: 391 Fat: 19g Carbohydrates: 12g Cholesterol: 130mg Sodium: 717mg Protein: 42g Fiber:1g % Cal. from Fat: 44% % Cal. from Carbs: 12% Potato and Lamb Samosas Recipe Source: Food & Wine Makes About 40 RECIPE INGREDIENTS 1 tablespoon extravirgin olive oil1/4 pound lean lamb shoulder, cut into 1/2 inch dice 1 small onion, finely chopped1 medium allpurpose potato, peeled, cut into1/4 inch dice 1 1/2 teaspoons Madras curry powder1/8 teaspoon ground cumin1/8 teaspoon ground corianderSalt and a pinch of cayenne pepper1/2 cup canned low sodium chicken broth1/4 cup thawed frozen baby peasOne 15 ounce package pie crusts RECIPE METHOD In a medium skillet, heat tablespoon of the olive oil. Add the lamb and cook over moderately high heat until browned all over, 6 to 7 minutes. Using a slotted spoon, transfer the lamb to a plate. Add the onion to the skillet along with the remaining 1/2 tablespoon of oil and cook over moderately low heat, stirring, until softened, 3 to 4 minutes. Return the lamb to the skillet, add the potato and cook until sizzling. Add the curry powder, cumin, coriander and cayenne and cook over low heat, stirring constantly, just until slightly darkened, about 4 minutes. Add the broth and bring to a simmer, stirring, to scrape up any browned bits from the bottom. Cover the skillet and cook over low heat until the meat and potato are tender, about 30 minutes. Remove the lid and cook until the liquid is absorbed. Stir in the peas and season with salt. Transfer to a bowl and let cool completely. Preheat the oven to 400 degrees. On a lightly floured surface, roll out the pie crusts, 1 at a time, to a bare 1/8inch thickness and cut out a total of 40 rounds with a 2inch round 42
biscuit cutter. Lightly brush the rounds with water, top with a scant teaspoon of the filling and fold in half. Seal the edges with a fork. Transfer the samosas to a large baking sheet . Bake the samosas for 35 to 40 minutes, or until the crust is golden. Serve hot or at room temperature. Recipe reprinted by permission of Food and Wine. All rights reserved. Nutrition Facts Makes About 40 Facts per Serving Calories: 60 Fat: 4g Carbohydrates: 6g Cholesterol: 2mg Sodium: 70mg Protein: 1g Fiber:0g % Cal. from Fat: 60% % Cal. from Carbs: 40% Red Curried Chicken Recipe Source: McCormick® Makes 4 servings Indian cooking features a vast array of herbs, spices and chiles, often combined in richly flavored curry dishes. You can easily bring these exotic flavors to your table with McCormick® Gourmet Collection™ Red Curry Powder, a medley of many aromatic spices. RECIPE INGREDIENTS 3 tablespoons flour1 tablespoon McCormick® Gourmet Collection™ Red Curry Powder 1 teaspoon McCormick® Gourmet Collection™ Garlic Salt 1 pound boneless chicken breasts, cut in 1inch cubes 3 tablespoons vegetable oil1 1/2 cups allpurpose apple (Golden Delicious), cut in cubes 1 cup chopped onion 2 tablespoons packed brown sugar1 teaspoon McCormick® Gourmet Collection™ Garam Masala 1 can (14 ounces) light coconut milk RECIPE METHOD In large selfclosing plastic bag, combine flour, red curry powder and garlic salt. Add chicken; shake to coat. Heat oil in large nonstick skillet. Add chicken cubes; sauté until well browned. Reduce heat. Add apple and onion; cook 2 to 3 minutes. Stir in brown sugar, garam masala and coconut milk. Cover and simmer 10 minutes, stirring occasionally. Serve over rice with condiments such as: chopped pistachios or peanuts, golden raisins, sliced green onions, flaked coconut, and mango chutney. Substitution: May substitute 1 teaspoon ground cumin and 1/4 teaspoon ground allspice for 1 teaspoon garam masala. Recipe reprinted by permission of McCormick®. All rights reserved. Nutrition Facts Makes 4 servings Facts per Serving Calories: 366 Fat: 18g Carbohydrates: 28g Cholesterol: 51mg Sodium: 426mg Protein: 23g Fiber:3g % Cal. from Fat: 44% % Cal. from Carbs: 31% Quarterback Calzones Recipe Source: Quick Cooking magazine 8 Calzones (16 Servings) Tandoori Lamb Recipe Source: The Barbecue Cookbook Serves 4 Serve with a grilled vegetable salad and basmati rice. RECIPE INGREDIENTS 1 1/2 tablespoons prepared tandoori curry paste1 cup plain yogurt1 2pound leg of lamb RECIPE METHOD Combine tandoori paste with about 6 oz yogurt. Coat lamb mixture and set aside to marinate for about 1 hour so flavors will develop. Prepare a fire in a kettletype grill. Place lamb in a pan and add about a cup of water to stop the juices from burning. Cook meat, over indirect heat, following the grill manufacturer's instructions and basting frequently with marinade, for 4070 minutes, or until done to your liking. For each 1 lb. allow about 2025 minutes for rare; 2530 minutes for medium rare; 3035 minutes for well done. Let stand in a warm place for 15 minutes to rest. Carve and serve with the remaining plain yogurt and saffron rice, if liked. Recipe reprinted by permission of Cooking.com. All rights reserved. REAL INDIAN FOOD
Nutrition Facts Serves 4 Facts per Serving Calories: 350 Fat: 13g Carbohydrates: 6g Cholesterol: 153mg Sodium: 189mg Protein: 50g Fiber:1g % Cal. from Fat: 33% % Cal. from Carbs: 7% RECIPE INGREDIENTS 1 package (48 ounces) frozen dinner roll dough, thawed 1 can (15 ounces) pizza sauce 2 cups (8 ounces) shredded mozzarella cheese1/2 cup finely chopped green pepper 1/3 cup chopped ripe olives 32 pepperoni slices Vegetable oil RECIPE METHOD For each calzone, press two dinner rolls together. On a lightly floured surface, roll dough into a 6in. x 31/2in. oval. Spread 1/4 cup sauce to within 1/2 in. of edge. Top with 1/4 cup cheese, 1 tablespoon green pepper, 1 to 2 teaspoons olives and 4 pepperoni slices. Press two more rolls together and roll into a slightly larger oval. Place over filling; firmly press edges to seal. Cut another roll in half and roll out to 1/8in. thickness. Cut a 3in. x 1/4in. strip. Place lengthwise down center of calzone. To form laces, cut four 1in. x 1/8in. strips; place across center strip. Cut two 4in. x 1/4in. pieces of dough. Bake, uncovered, at 375 degrees F for 1617 minutes or until golden brown. Cut calzones in half before serving. Special Offer: Take advantage of a special offer for Cooking.com guests and subscribe today to Taste of Home magazine! Click for details. Vegetarian Biryani Recipe Source: Quick from Scratch Vegetable Main Dishes Serves 4 The cooks of India and Pakistan take their rice seriously. It is in these regions that the humble grain is transformed into some of southern Asia's most delicious dishes, such as biryani, a richly perfumed combination of rice, vegetables, and sometimes fruits, nuts, and meats. Our vegetarian version features potato, carrots, and peas. RECIPE INGREDIENTS For Rice: 1 1/2 cups rice, preferably basmati rice, rinsed For Vegetables: 1 tablespoon butter1 tablespoon cooking oil 1 onion, chopped2 cloves garlic, minced1 tablespoon grated fresh ginger1/2 teaspoon ground cumin1 teaspoon turmeric1/2 teaspoon curry powder1/8 teaspoon cayenne pepper1 baking potato (about 1/2 pound), peeled and cut into 1 1/2inch pieces 2 carrots, cut into 1 1/2inch pieces2 cups water 1 1/2 teaspoons salt 1 10ounce package frozen peas, defrosted1/4 cup plain yogurt1 jalapeno chiles, seeds and ribs removed, minced 1 tomato, seeded and cut into 1/2inch pieces 1/2 cup cilantro leaves RECIPE METHOD FOR RICE: Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice, return to the pot, and cover to keep warm. FOR VEGETABLE: Meanwhile, in a large frying pan, melt the butter with the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the cumin, turmeric, curry powder, and cayenne and cook, stirring, for 1 minute longer. Add the potato, carrots, water, and salt. Increase the heat to moderately high and simmer until the vegetables are tender and no liquid remains in the pan, about 10 minutes. TO SERVE: Stir the peas into the other vegetables and remove the pan from the heat. Stir in the yogurt and rice and serve topped with the jalapeno, tomato, and cilantro. WINE RECOMMENDATION: The sweet, floral perfume of basmati rice calls to mind the similar aromas of Vouvray. A demisec will strike just the right balance with the slight heat of the biryani. Recipe reprinted by permission of Food and Wine. All rights reserved.halon Pan Nutrition Facts Serves 4 43
Facts per Serving Calories: 468 Fat: 8g Carbohydrates: 88g Cholesterol: 9mg Sodium: 991mg Protein: 13g Fiber:8g % Cal. from Fat: 15% % Cal. from Carbs: 75% Beef Satays Recipe Source: The Barbecue Cookbook Serves 6 Other necessary recipes: Satay Sauce RECIPE INGREDIENTS 2 pound rump or boneless sirloin steak1 quantity Satay Sauce (see recipe) 1/2 cup water Grated rind and juice of 1/2 lemon1/2 teaspoon ground coriander1/2 teaspoon ground cumin1 tablespoon soy sauceSliced cucumberRaw onion rings RECIPE METHOD Trim steak and cut into 3/4 inch cubes. In a large bowl, mix 1/2 cup of the Satay Sauce with the water, lemon rind and juice, coriander, cumin and soy sauce. Add beef cubes and stir well to coat. Cover and leave at room temperature 1 hour, or refrigerate for several hours until required. Soak 18 bamboo satay sticks in hot water for 12 hours. When required for cooking, thread 56 beef cubes close together towards one end of satay sticks, leaving a section of stick free of meat. Place over direct heat and barbecue for 810 minutes, searing first on high heat. Complete cooking over medium heat, basting occasionally with marinade. Serve immediately on a bed of sliced cucumber and onion rings with remainder of Satay Sauce and a bowl of boiled rice served separately if desired. Recipe reprinted by permission of Weldon Russell. All rights reserved. Nutrition Facts Serves 6 Facts per Serving Calories: 500 Fat: 32g Carbohydrates: 12g Cholesterol: 102mg Sodium: 387mg Protein: 46g Fiber:5g % Cal. from Fat: 58% % Cal. from Carbs: 10% BasmatiRice Salad with Cauliflower and Potatoes Recipe Source: Quick from Scratch Vegetable Main Dishes Serves 4 Garlic, fresh ginger, mustard and a medley of spices spark the hallowed Indian combination cauliflower, potatoes and rice. Serve it at room temperature, either alone or with a simple side of sliced tomatoes. RECIPE INGREDIENTS For the Rice: 1 1/2 cups basmati rice, rinsed2 tablespoons plain yogurt For the Vegetables: 3 tablespoons cooking oil 2 onions, sliced thin2 cloves garlic, minced1 tablespoon minced fresh ginger3/4 teaspoon dry mustard1/4 teaspoon ground cumin1/4 teaspoon cayenne pepper1/4 teaspoon ground coriander1/8 teaspoon ground cloves2 teaspoons salt1 head cauliflower (about 2 pounds), cut into small florets 1 pound baking potatoes (about 2), peeled and cut into 1/2inch dice 3 tablespoons raisins3 to 4 tablespoons cider vinegar or wine vinegar3 1/2 cups water 1/2 cup chopped cilantro 4 scallions including green tops, chopped RECIPE METHOD FOR THE RICE: Bring a medium pot of salted water to a boil. Stir in the rice; boil until just done, 10 to 15 minutes. Drain and transfer to a large bowl. Let the rice cool slightly and then stir in the yogurt. FOR THE VEGETABLES: Meanwhile, in a large frying pan, heat the oil over moderate heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, ginger, mustard, cumin, cayenne, coriander, cloves, and 1 3/4 teaspoons of the salt and cook, stirring, for 1 minute. Stir in the cauliflower, potatoes, and raisins and coat with the spices. Add 2 tablespoons of the vinegar and the water and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are almost tender, about 10 minutes. Uncover, REAL INDIAN FOOD
raise the heat, and simmer until almost no liquid remains in the pan, about 10 minutes more. TO SERVE: Add the vegetables to the rice. Stir in the remaining 1/4 teaspoon of salt, 1 tablespoon vinegar, the cilantro, and scallions. Taste the salad and, if necessary, add the remaining 1 tablespoon vinegar. WINE RECOMMENDATION: Basmati's spice and jasmine aromas suggest a floral Vouvray from France's Loire Valley. You'll need a demisec to stand up to the spices here. Recipe reprinted by permission of Food and Wine. All rights reserved. Nutrition Facts Serves 4 Facts per Serving Calories: 561 Fat: 12g Carbohydrates: 104g Cholesterol: 0mg Sodium: 1257mg Protein: 14g Fiber:11g % Cal. from Fat: 19% % Cal. from Carbs: 74% VillageStyle Carrots and Peas with Tofu Recipe Source: Food & Wine Serves 4 This vegetarian dish from the villages of the Punjab in northwestern India is normally made with paneer, but sometimes I take a shortcut and use tofu. Also, in this version, I have added frozen peas. If you would prefer to use fresh ones, cook them at the same time as the carrots. If the fresh peas seem especially tender, add them after the carrots have cooked for 10 minutes. RECIPE INGREDIENTS 1/4 cup vegetable oil1 medium onion, finely chopped1 tablespoon minced peeled fresh ginger2 medium tomatoes, finely chopped2 teaspoons garam masala2 teaspoons salt1/2 teaspoon cayenne pepper1/4 teaspoon turmeric1 pound carrots, cut into 1/2inch dice1 pound boiling potatoes, peeled and cut into 1/2inch dice 1 cup water 1/2 pound firm tofu or Homemade Paneer with Indian Flavors, cut into 1/2 inch pieces 1 cup frozen baby peas (5 1/2 ounces) RECIPE METHOD In a large deep skillet, heat 3 tablespoons of the oil until shimmering. Add the onion and cook over moderately high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the ginger and cook, stirring, until fragrant, about 1 minute. Add the tomatoes, garam masala, salt, cayenne and turmeric and cook until the mixture has thickened slightly, about 4 minutes. Add the carrots, potatoes and water and bring to a simmer. Cover and cook over low heat until the vegetables are just tender, about 20 minutes. Meanwhile, heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Add the tofu and cook over moderately high heat, shaking the pan often, until golden all over, about 5 minutes. Using a slotted spoon, add the tofu to the curried vegetables along with the peas. Cover and cook over low heat until the peas are tender and warmed through, 4 to 5 minutes. Serve hot. WINE RECOMMENDATION: The mild heat of this curry calls for a simple white wine with just enough aromatic fruitiness to balance the spice. Look for a California Viognier, such as the 1997 Smith & Hook, the 1997 R. H. Phillips EXP or the 1997 Bonterra. Nutrition Facts Serves 4 Facts per Serving Calories: 338 Fat: 16g Carbohydrates: 43g Cholesterol: 0mg Sodium: 1358mg Protein: 9g Fiber:8g % Cal. from Fat: 43% % Cal. from Carbs: 51% Thoor Dhal with Tomato and Onion Recipe Source: Food & Wine 4 Servings Thoor dhal is a kind of legume seed, which looks like a flat, beige split pea. Its rich, earthy taste makes it popular in Kerala. My aunty finishes this dish by adding the classic Keralan seasoning blend of mustard seeds, curry leaves and dried red chiles, sizzled together in oil. RECIPE INGREDIENTS 1 cup thoor dhal (7 ounces) 44
1/4 teaspoon turmeric2 1/2 cups water 2 Serrano or Thai chiles, cut in half lengthwise1 small onion, thinly sliced 1 teaspoon minced garlic1 teaspoon minced fresh ginger1 tomato, coarsely chopped 1 1/4 teaspoons salt 2 tablespoons vegetable oil1/2 teaspoon mustard seeds 10 curry leaves or 2 bay leaves2 dried red chiles RECIPE METHOD In a medium saucepan, combine the thoor dhal and turmeric with the water and bring to a boil. Cover and cook over low heat until tender but not mushy, about 30 minutes. Add the serrano chiles, onion, garlic and ginger and simmer until the onion is softened, about 5 minutes. Add the tomato and salt and simmer until the tomato is softened. In a small skillet, combine the oil, mustard seeds, curry leaves and dried red chiles. Cover and cook over moderately high heat until the seeds pop. Stir the spices into the dhal and serve. SERVE WITH: Boiled rice Recipe reprinted by permission of Food and Wine. All rights reserved. Nutrition Facts 4 Servings Facts per Serving Calories: 267 Fat: 12g Carbohydrates: 25g Cholesterol: 0mg Sodium: 738mg Protein: 19g Fiber:7g % Cal. from Fat: 40% % Cal. from Carbs: 37% Spicy Indian Burgers Recipe Source: Wild Oats Natural Marketplace Serves 2 There's nothing like a burger plain or with cheese, but if you get bored with the basics, try our more worldly version. These burgers are full of flavor and sure to make your grill sizzle like it's never sizzled before. RECIPE INGREDIENTS 1/2 cup plain lowfat yogurt1/3 cup organic cucumber, chopped1/4 cup organic onion, finely chopped1 medium fresh jalapeno pepper, chopped1 tablespoon fresh mint or 1 teaspoon dried mint, chopped1/2 teaspoon ground cumin1/2 teaspoon minced garlic or 1/8 teaspoon garlic powder 1/4 teaspoon salt8 ounces lean ground beef or turkey RECIPE METHOD Make sauce by mixing yogurt and cucumber in a small bowl. Refrigerate until ready to serve. Combine onion, jalapeno, mint, cumin, garlic and salt in a medium bowl, then add the ground beef, mixing all ingredients well. Form beef mixture into two 3/4 inch burgers. Grill burgers over medium heat on the rack of an uncovered grill for 14 to 18 minutes or until meat is no longer pink, turning once. Top each burger with sauce and serve. WILD IDEA: Spice up these burgers with a bit of chutney or curry. Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved. Sothy with Rice Noodles Recipe Source: Food & Wine 4 Servings This Sri Lankan dish, a coconut curry, is one that my family has been making for many years. It's usually served with homemade rice noodles called iddyappam, but I've found rice sticks make a simple substitute. It's important, however, to get rice sticks the thickness of angel hair pasta, between vermicelli and fine spaghetti. I suggest making this only when fresh curry leaves are available. RECIPE INGREDIENTS 1 1/2 cups canned unsweetened coconut milk1/2 cup thinly sliced shallots2 serrano or Thai chiles, cut in half lengthwise1/8 teaspoon turmeric14 curry leaves Water 8 ounces rice sticks (see Note)1 tablespoon vegetable oil1/4 teaspoon mustard seeds 1 dried red chile1 tablespoon fresh lime juice RECIPE METHOD In a medium saucepan, combine 1 cup of the coconut milk with the shallots, serrano chiles and turmeric. Add 8 of the curry leaves, 1/2 teaspoon of salt and 1 cup of water and simmer over moderate heat until thick and the shallots are softened, about 15 minutes. Add the remaining 1/2 cup of REAL INDIAN FOOD
coconut milk and bring just to a simmer. Cover and remove from the heat. Meanwhile, bring a large pot of water to a boil. Add the rice sticks and 1/2 teaspoon of salt, return to a boil and cook, stirring occasionally, until al dente, about 5 minutes. Drain well and divide the noodles among 4 bowls. In a small skillet, combine the oil, mustard seeds, dried red chile and the remaining 6 curry leaves. Cover and cook over moderately high heat until the mustard seeds pop. Stir the spice mixture into the sauce along with the lime juice and a generous pinch of salt. Spoon the sauce over the warm rice noodles and serve immediately. NOTES: Rice sticks are available at Asian groceries and large supermarkets. Recipe reprinted by permission of Food and Wine. All rights reserved. Nutrition Facts 4 Servings Facts per Serving Calories: 469 Fat: 25g Carbohydrates: 56g Cholesterol: 0mg Sodium: 16mg Protein: 7g Fiber:4g % Cal. from Fat: 48% % Cal. from Carbs: Shrimp with Red Curry and Basil Recipe Source: McCormick® Makes 6 (3/4 cup) servings This quick and easy shrimp recipe, created by Chef Paul Kahan of the Blackbird in Chicago, has a gentle Asian flavor. The addition of just 1/2 cup sour cream blends the flavors perfectly. RECIPE INGREDIENTS 1 tablespoon butter2 pounds large shrimp, 1620 count per pound, peeled and deveined 2 green onions, thinly sliced2 cloves garlic, thinly sliced1 cup white wine1 1/2 teaspoons McCormick® Gourmet Collection™ Red Curry Powder 1 teaspoon fresh lime juice4 large fresh basil leaves, rolled lengthwise and thinly sliced 1 teaspoon salt1 teaspoon sugar1/2 cup sour cream RECIPE METHOD In a large nonstick skillet, melt butter over medium heat. Add shrimp, green onions and garlic; sauté 3 minutes. Stir in wine and cover. Cook on high heat 23 minutes or until shrimp turn pink. Remove shrimp and keep warm. Add red curry powder, lime juice, basil, salt, sugar and sour cream to skillet. Simmer 2 minutes over low heat. Return shrimp to pan. Warm gently. Serve over rice or noodles. Recipe reprinted by permission of McCormick®. All rights reserved. Nutrition Facts Makes 6 (3/4 cup) servings Facts per Serving Calories: 183 Fat: 7g Carbohydrates: 3g Cholesterol: 252mg Sodium: 695mg Protein: 27g Fiber:0g % Cal. from Fat: 34% % Cal. from Carbs: 7% Sauteed Chicken with Fresh Tomato Chutney Recipe Source: Cooking at a Glance Chicken Makes 4 servings Chutney is a catchall term used for any number of pickled fruit or vegetable combinations. Usually chutneys are highly spiced, as is this streamlined version. Helpful Hints: Chicken, Sauteing RECIPE INGREDIENTS For Chicken: 2 pounds chicken thighs, skinned, if desired1 tablespoon cooking oil For Chutney: 2 medium tomatoes, peeled, seeded, and chopped 2 tart cooking apples, chopped1 jalapeno pepper, seeded and finely chopped1/4 cup currants or raisins1/2 cup chopped red sweet pepper1/4 cup chopped onion1/4 cup cider vinegar1 tablespoon sugar2 teaspoons grated gingerroot1/4 teaspoon salt RECIPE METHOD FOR CHICKEN: Rinse chicken; pat dry. In a large skillet heat cooking oil over mediumhigh heat. Add chicken thighs and brown quickly on both sides. Spoon off fat. FOR CHUTNEY: In a large mixing bowl stir together tomatoes, apples, jalapeno pepper, currants or raisins, red sweet pepper, onion, vinegar, sugar, gingerroot, and salt. Add to 45
the skillet with the chicken. Bring to boil; reduce heat. Cover and simmer for about 3540 minutes, or till chicken is tender and no pink remains. Remove chicken from skillet; keep warm. Boil tomatoapple mixture, uncovered, for about 5 minutes, or till thickened. Serve with chicken. Recipe reprinted by permission of Weldon Owen. All rights reserved. Nutrition Facts Makes 4 servings Facts per Serving Calories: 374 Fat: 13g Carbohydrates: 19g Cholesterol: 188mg Sodium: 348mg Protein: 46g Fiber:3g % Cal. from Fat: 31% % Cal. from Carbs: 20% Shrimp in Coconut Milk Recipe Source: Quick from Scratch Herbs Serves 4 Coconut and cilantro are a popular duo. The herb is a favorite in India and shows up in coconut chutneys and in many of southern India's coconut curries, such as this one. Serve the shrimp with steamed rice, preferably basmati. WINE RECOMMENDATION Sparkling wines go well with a wide variety of dishes. For an unexpected treat with this exotic curry, serve a goodquality bubbly from California. RECIPE INGREDIENTS 1/4 cup cooking oil2 onions, chopped fine4 cloves garlic, minced2 tablespoons minced fresh ginger2 tablespoons ground coriander1/4 teaspoon ground cumin1/4 teaspoon cinnamon1/8 teaspoon cayenne1/8 teaspoon turmeric1 cup drained whole canned tomatoes, cut into 1/2inch pieces (from a 15ounce can) 2 1/2 cups canned unsweetened coconut milk (from two 15ounce cans) 1/2 cup water 1 1/4 teaspoons salt1 1/2 pounds large shrimp, shelled3/4 cup chopped cilantroLime wedges, for serving RECIPE METHOD In a large frying pan, heat the oil over moderately high heat. Add the onions and cook, stirring frequently, until golden, about 5 minutes. Add the garlic and ginger and cook, stirring, for 2 minutes. Add the coriander, cumin, cinnamon, cayenne, and turmeric and cook, stirring, for 30 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the coconut milk, water, and salt and bring to a simmer. Reduce the heat and cook at a low boil, stirring frequently, until thickened, 5 to 10 minutes. Add the shrimp to the pan. Reduce the heat to low and bring to a simmer. Cook, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Remove from the heat and stir in the cilantro. Serve with the lime wedges. Recipe reprinted by permission of Food and Wine. All rights reserved. Nutrition Facts Serves 4 Facts per Serving Calories: 566 Fat: 45g Carbohydrates: 14g Cholesterol: 242mg Sodium: 1039mg Protein: 31g Fiber:4g % Cal. from Fat: 72% % Cal. from Carbs: 10% Broiled Baby Eggplant Salad with Cumin, Coriander and Yogurt Dressing Recipe Source: Salads Cooking With Style Serves 6 RECIPE INGREDIENTS 11 oz baby eggplants5 oz cherry tomatoes, halved3 tablespoons olive oil2 tablespoons red wine vinegar1 clove garlic, crushedSalt and freshly ground black pepper FOR DRESSING: 1/4 cup plain yogurt1/4 cup sour cream1 clove garlic1/2 teaspoon freshly grated ginger1/2 teaspoon salt1/2 teaspoon ground cumin1 tablespoon finely chopped fresh coriander, plus sprigs of fresh coriander for garnish RECIPE METHOD Preheat the broiler (grill). Using a sharp knife, slice the eggplant lengthwise into 3 or 4 segments, leaving the stem section intact. Fan out the slices. Brush with a little oil and broil (grill) on both sides until the eggplant is tender and slightly golden, 34 minutes. Arrange the eggplants and the cherry tomatoes on a serving platter. Combine the olive oil, vinegar, garlic and salt and REAL INDIAN FOOD
pepper in a small bowl. Whisk until well blended. Drizzle over the eggplants and tomatoes and allow to cool to room temperature. FOR DRESSING: Combine all the dressing ingredients in a bowl and stir until thoroughly blended. Just before serving, spoon some of the dressing over the eggplant and tomatoes. Garnish with fresh coriander (cilantro) sprigs. Recipe reprinted by permission of Weldon Russell. All rights reserved. Nutrition Facts Serves 6 Facts per Serving Calories: 111 Fat: 9g Carbohydrates: 7g Cholesterol: 5mg Sodium: 599mg Protein: 2g Fiber:2g % Cal. from Fat: 73% % Cal. from Carbs: 25% Chicken, Avocado and Mango Salad with Creamy Curry and Macadamia Dressing Recipe Source: Salads Cooking With Style Serves 4 RECIPE INGREDIENTS FOR DRESSING: 3 tablespoons olive oil1 onion, finely chopped2 teaspoons curry powder1 tablespoons apricot jelly or jam1 tablespoon mango chutney1/4 cup unsalted macadamia nuts2 tablespoons raspberry vinegar1/2 cup mayonnaise1/4 cup light cream 4 skinless, boneless, single chicken breasts, poached 1 bunch arugula, washed and stemmed2 large mangoes, peeled, pitted and sliced2 large avocados, peeled, pitted and sliced1 bunch fresh chives, cut into 2 inch lengths, for garnish RECIPE METHOD FOR DRESSING: Heat 1 tablespoon of the oil over medium heat in a small saucepan. Add the onion and cook until translucent. Add the curry powder and cook, stirring, for 1 minute. Remove from the heat and stir in the apricot jelly or jam and mango chutney, mixing well. Set aside until cool. In a blender or food processor, process the macadamia nuts briefly until chopped, add the remaining oil and the vinegar and process until well combined. Add the nut mixture to the cooled onion mixture. Stir in the mayonnaise and cream. Mix well. Slice the cooked chicken breasts lengthwise into 5 or 6 strips, Combine the arugula, chicken, mango and avocado on individual serving dishes. Spoon some of the dressing on to each serving. Garnish with the chives and serve immediately. Recipe reprinted by permission of Weldon Russell. All rights reserved. Nutrition Facts Serves 4 Facts per Serving Calories: 922 Fat: 61g Carbohydrates: 39g Cholesterol: 163mg Sodium: 417mg Protein: 60g Fiber:9g % Cal. from Fat: 60% % Cal. from Carbs: 17% Chickpea Salad with Fresh Herb Vinaigrette Recipe Source: Salads Cooking With Style Serves 46 RECIPE INGREDIENTS 1 cup dried chickpeas (garbanzos)2 medium tomatoes, skinned3 1/2 oz (100 g) black olives, pitted and sliced1 purple (Spanish) onion, cut into fine rings FOR DRESSING: 5 tablespoons olive oil2 tablespoons red wine vinegar1 tablespoon fresh lemon juice1 clove garlic, crushed1 tablespoon finely chopped flatleaf (continental) parsley1 tablespoon finely chopped fresh thyme1 tablespoon finely chopped fresh rosemary1/2 teaspoon sugarSalt and freshly ground black pepper RECIPE METHOD Soak the chickpeas in cold water overnight. Drain. Cook in boiling salted water until tender, about 1 hour. Drain and refresh under cold water. Halve the tomatoes, remove the seeds and chop finely. Combine the chickpeas, tomato, olives, and onion. FOR DRESSING: Combine all of the dressing ingredients in a small bowl and whisk until thoroughly combined. Pour the 46
dressing over the salad and mix until the ingredients are combined and well coated with dressing. Serve at room temperature as an accompaniment, or as part of an antipasto selection. Recipe reprinted by permission of Weldon Russell. All rights reserved. Nutrition Facts Serves 46 Facts per Serving Calories: 253 Fat: 16g Carbohydrates: 23g Cholesterol: 0mg Sodium: 530mg Protein: 6g Fiber:6g % Cal. from Fat: 57% % Cal. from Carbs: 36% Chickpea Salad with Fresh Herb Vinaigrette Recipe Source: Salads Cooking With Style Serves 46 RECIPE INGREDIENTS 1 cup dried chickpeas (garbanzos)2 medium tomatoes, skinned3 1/2 oz (100 g) black olives, pitted and sliced1 purple (Spanish) onion, cut into fine rings FOR DRESSING: 5 tablespoons olive oil2 tablespoons red wine vinegar1 tablespoon fresh lemon juice1 clove garlic, crushed1 tablespoon finely chopped flatleaf (continental) parsley1 tablespoon finely chopped fresh thyme1 tablespoon finely chopped fresh rosemary1/2 teaspoon sugarSalt and freshly ground black pepper RECIPE METHOD Soak the chickpeas in cold water overnight. Drain. Cook in boiling salted water until tender, about 1 hour. Drain and refresh under cold water. Halve the tomatoes, remove the seeds and chop finely. Combine the chickpeas, tomato, olives, and onion. FOR DRESSING: Combine all of the dressing ingredients in a small bowl and whisk until thoroughly combined. Pour the dressing over the salad and mix until the ingredients are combined and well coated with dressing. Serve at room temperature as an accompaniment, or as part of an antipasto selection. Recipe reprinted by permission of Weldon Russell. All rights reserved. Nutrition Facts Serves 46 Facts per Serving Calories: 253 Fat: 16g Carbohydrates: 23g Cholesterol: 0mg Sodium: 530mg Protein: 6g Fiber:6g % Cal. from Fat: 57% % Cal. from Carbs: 36% BananaYogurt Relish Recipe Source: The Bombay Cafe Serves 8 The creamy sweetness of the banana in the cool yogurt balances the spiciness of many Indian dishes beautifully. RECIPE INGREDIENTS 2 cups yogurt12 serrano chilis, sliced into thin rounds1 tablespoon chopped cilantro1 1/2 tablespoons sugar1/2 teaspoon salt1/4 teaspoon cayenne 1 teaspoon ground roasted cumin*2 ripe bananas, peeled and sliced into thin rounds RECIPE METHOD Mix the yogurt with the chilis, cilantro, sugar, salt, cayenne and roasted ground cumin. Taste and add small amounts of sugar or cayenne if desired. Add the bananas and set aside in a cool place for an hour. *NOTE: To roast cumin, put seeds in a small, dry skillet over high heat, shaking the pan constantly until the seeds toast to a dark brown. Once the seeds begin to color, they can burn rapidly, so watch carefully. Let them cool for a minute or two. Pulverize in a mortar and pestle. One tablespoon of seeds yields about 1 1/2 tablespoons of powder. Store extra roasted ground cumin in an airtight jar for one week. Nutrition Facts Serves 8 Facts per Serving Calories: 79 Fat: 1g Carbohydrates: 14g Cholesterol: 4mg Sodium: 190mg Protein: 4g Fiber:1g % Cal. from Fat: 11% % Cal. from Carbs: 71% Garam Masala Recipe Source: Outdoor Entertaining REAL INDIAN FOOD
Makes 1 cup For maximun freshness, store in an airtight jar in the refrigerator. RECIPE INGREDIENTS 3/4 cup coriander seeds1/3 cup cumin seeds1/3 cup black peppercorns18 whole clovesSeeds from 20 green cardamom pods2 cinnamon sticks1/2 nutmeg, grated RECIPE METHOD Spread the coriander seeds, cumin seeds and peppercorns in a baking pan and toast in a hot oven for about 8 minutes, or until aromatic. Transfer to a spice grinder and grind to a fine powder. Place in a jar. Add the remaining spices to the grinder and grind finely. Mix with the first batch, close the container and shake vigorously to mix thoroughly. Will keep for 23 months. Serving Size = 1 Tablespoon Recipe reprinted by permission of Weldon Russell. All rights reserved. Nutrition Facts Makes 1 cup Facts per Serving Calories: 34 Fat: 1g Carbohydrates: 6g Cholesterol: 0mg Sodium: 8mg Protein: 1g Fiber:3g % Cal. from Fat: 26% % Cal. from Carbs: 71% Red Coconut Chutney Recipe Source: Food & Wine Makes about 3/4 cup Here's a variation on the white coconut chutney usually served with Dosas. RECIPE INGREDIENTS 1 dried red chile, stemmed1/2 cup water 1/2 cup plus 2 tablespoons finely grated dried unsweetened coconut1 tablespoon minced shallot1 tablespoon plain yogurt1/2 teaspoon minced serrano or Thai chile1/2 teaspoon minced fresh ginger1/2 teaspoon fresh lemon juice1/2 teaspoon salt 1 tablespoon vegetable oil1/4 teaspoon mustard seeds 4 curry leaves or 1 bay leaf RECIPE METHOD In a small saucepan, combine the dried red chile with the water and bring to a boil. Remove from the heat and let stand for 10 minutes. Drain the chile, reserving the liquid. In a blender, combine the red chile with the coconut, shallot, yogurt, serrano chile, ginger, lemon juice, salt and enough of the reserved soaking liquid to make the mixture thick but pourable. In a large skillet, heat the oil. Add the mustard seeds and curry leaves, cover and cook over moderately high heat until the mustard seeds begin to pop. Stir in the coconut mixture and remove from the heat. Transfer to a serving bowl and serve at room temperature. MAKE AHEAD: The chutney can stand at room temperature for up to 3 hours. Serving Size = 2 tablespoons Recipe reprinted by permission of Food and Wine. All rights reserved. Nutrition Facts Makes about 3/4 cup Facts per Serving Calories: 78 Fat: 8g Carbohydrates: 3g Cholesterol: 0mg Sodium: 199mg Protein: 1g Fiber:1g % Cal. from Fat: 92% % Cal. from Carbs: 15% Minted Coconut Chutney Recipe Source: The Barbecue Cookbook Serves 8 When serving Indian food, it is always nice to serve a variety of chutneys, and this one is delicious. Also, you can use this chutney to dress up any leftover grilled meat or chicken. Serve with a simple salad dressed with a quickmix vinaigrette. RECIPE INGREDIENTS 1 1/2 oz fresh mint leaves1 medium onion, cut into fourths1 oz. flaked unsweetened coconut1/4 teaspoon black mustard seeds (optional)1/4 cup white wine vinegar2 tablespoons sugar RECIPE METHOD Chop the mint finely in a food processor. Remove and set aside. Place the onion quarters in the food processor and chop to a smooth paste. Add the coconut, the mustard seeds (if using), white wine vinegar, sugar, and salt to taste. 47
Process until well mixed. Spoon into a serving bowl and stir in the mint. Recipe reprinted by permission of Cooking.com. All rights reserved. Nutrition Facts Serves 8 Facts per Serving Calories: 35 Fat: 1g Carbohydrates: 6g Cholesterol: 0mg Sodium: 2mg Protein: 0g Fiber:0g % Cal. from Fat: 26% % Cal. from Carbs: 69% Goan CurriedFish Stew Recipe Source: Quick from Scratch Fish Serves 4 From Goa, a tropical area on the southern coast of India where coco palms are plentiful and fresh seafood abundant, comes this fish stew flavored with hot peppers, lemon juice, and coconut milk. Goans use a local flatfish called pomfret, similar to our sole, and serve the stew with plenty of rice. If you've never tried Goan cuisine, this is the place to start. The stew is delectable. WINE RECOMMENDATION: The spiciness and creaminess of this stew will be best accompanied by either beer or a bottle of acidic white wine with enough flavor to stand up to the coconut milk and heat. Try a Vouvray or other wine made from chenin blanc from the Loire Valley in France. RECIPE INGREDIENTS 2 pounds sole fillets, cut into 1inch pieces1/4 cup lemon juice (from about 1 lemon)1 1/4 teaspoons salt2 cloves garlic, smashed4 teaspoons chopped fresh ginger1 cup canned unsweetened coconut milk1 tablespoon ground coriander1 teaspoon ground cumin1 teaspoon brown sugar1/2 teaspoon freshground black pepper1/4 teaspoon turmeric1/8 teaspoon cayenne pepper3 tablespoons cooking oil1 onion, chopped1 tomato, chopped 4 jalapeno peppers, seeds and ribs removed, minced 3/4 cup water RECIPE METHOD In a glass or stainlesssteel container, combine the sole, lemon juice, and 1/2 teaspoon of the salt. Let marinate at least 10 minutes. In a blender, puree the garlic and ginger with the coconut milk, coriander, cumin, brown sugar, black pepper, turmeric, and cayenne. In a large saucepan, heat the oil over moderate heat. Add the onion; cook, stirring occasionally, until golden, about 5 minutes. Add the tomato and cook, stirring occasionally, until soft, about 5 minutes. Add the coconut mixture, the jalapenos, the water, and the remaining 3/4 teaspoon salt and bring slowly almost to a simmer, stirring frequently. Add the fish and 1 tablespoon of the marinade. Bring to a simmer and continue simmering until the fish is just done, 1 to 2 minutes. Recipe reprinted by permission of Food and Wine. All rights reserved. Nutrition Facts Serves 4 Facts per Serving Calories: 448 Fat: 26g Carbohydrates: 11g Cholesterol: 109mg Sodium: 924mg Protein: 45g Fiber:3g % Cal. from Fat: 52% % Cal. from Carbs: 10% Indian SplitPea and Vegetable Soup Recipe Source: Quick from Scratch Soups and Salads Carrots, white potatoes, and spinach are our vegetables of choice here, but you could try green beans, zucchini, cauliflower, or sweet potatoes. Another option: Pass some plain yogurt at the table to stir into each serving for a touch of tang. WINE RECOMMENDATION: A simple, straightforward, fruity Beaujolais will make a fine accompaniment to this soup. Its vivid cherry and berry flavors will contrast and highlight, not compete with, the earthiness of the dish. RECIPE INGREDIENTS 1 10ounce package frozen chopped spinach1 cup yellow or green split peas9 cups water, more if needed 2 1inch pieces fresh ginger, peeled, 1 piece chopped 1 3/4 teaspoons salt2 tablespoons butter1 jalapeno pepper, seeds and ribs removed, minced REAL INDIAN FOOD
1/4 teaspoon turmeric1 tablespoon ground coriander1 1/2 teaspoons ground cumin4 carrots, cut into 1/4inch slices1 pound boiling potatoes (about 3), peeled and cut into 1/2inch cubes RECIPE METHOD Remove the spinach from the freezer. In a medium saucepan, combine the split peas, 3 cups of the water, the unchopped piece of ginger, and 1/2 teaspoon of the salt. Bring to a boil. Reduce the heat and simmer, covered, stirring frequently, until the split peas are tender, about 30 minutes. Add more water if necessary to keep the peas from sticking to the pan. Meanwhile, in a large pot, melt the butter over moderately low heat. Stir in the chopped ginger, the jalapeno, turmeric, coriander, cumin, carrots, potatoes, and the remaining 11/4 teaspoons salt. Add the remaining 6 cups water. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are almost tender, about 10 minutes. Stir in the spinach and simmer 5 minutes longer. Remove the whole piece of ginger from the cooked split peas and then stir the split peas into the soup. Simmer the soup for 5 minutes, stirring occasionally. Recipe reprinted by permission of Food and Wine. All rights reserved. Nutrition Facts Facts per Serving Calories: 146 Fat: 3g Carbohydrates: 25g Cholesterol: 6mg Sodium: 437mg Protein: 7g Fiber:2g % Cal. from Fat: 18% % Cal. from Carbs: 68% Callaloo Recipe Source: Food & Wine 6 Servings Callaloo is the name of this traditional West Indian soup as well as of the large fanshaped leafy greenssometimes called dasheen leaves or taro root leavesthat are its chief component. The greens taste like a cross between spinach and cabbage. RECIPE INGREDIENTS 2 tablespoons unsalted butter2 tablespoons vegetable oil1 medium onion, coarsely chopped2 tablespoons coarsely chopped garlic4 slices of bacon, coarsely chopped1 pound callaloo (see Note) or spinach, stemmed, leaves cut into 1/2inch ribbons 1/2 cup plus 2 tablespoons basil1/2 cup flatleaf parsley leaves2 tablespoons celery leaves4 cups water 1/2 cup heavy cream RECIPE METHOD In a large saucepan, melt the butter in the oil. Add the onion and cook over moderate heat until softened, about 3 minutes. Add the garlic and cook, stirring, until softened but not browned, about 2 minutes. Add the bacon and cook, stirring frequently, until the fat is rendered, about 5 minutes. Add the callaloo, basil, parsley and celery leaves and cook over moderately high heat, stirring occasionally, until the greens are wilted and barely tender, about 7 minutes. Add the water to the saucepan and bring to a boil. Cover and cook over moderate heat until the greens are soft, about 10 minutes. Puree the soup in batches in a blender until perfectly smooth. Return the soup to the saucepan; add the cream and season with salt and pepper. Bring to a simmer and then serve in soup plates. MAKE AHEAD: The soup can be refrigerated for up to 1 day. NOTES: Callaloo leaves are available in West Indian and Asian markets. WINE RECOMMENDATION: A simple, dry white, like the 1995 Chalk Hill Sauvignon Blanc, pairs well with the fresh taste of the greens. Recipe reprinted by permission of Food and Wine. All rights reserved. Nutrition Facts 6 Servings Facts per Serving Calories: 254 Fat: 25g Carbohydrates: 6g Cholesterol: 48mg Sodium: 131mg Protein: 4g Fiber:1g % Cal. from Fat: 89% % Cal. from Carbs: 9% A Light, Cold Yogurt Soup Recipe Source: Madhur Jaffrey's Quick & Easy Indian Cooking 48
Serves 4 A light, delightful cold soup for a warm summer day. And, it needs no cooking! I tend to make mine with lowfat yogurt but you could just as easily use the creamier variety. If you are in a hurry, you could chop up the tomato without peeling it, but it is preferable—and it does not take that much longer—to peel and seed it first. To do this, just toss a large tomato into boiling water for 15 seconds and then remove the skin. Cut the tomato in half, crosswise, and gently squeeze out all the seeds. Now dice the shell. If you are using homemade chicken stock for this recipe, make sure that it comes straight out of the refrigerator. Strain it so that no particles of congealed fat fall into the soup. RECIPE INGREDIENTS 2 1/2 cups plain yogurt4 cups chicken stock1/2 teaspoon peeled and very finely grated fresh ginger1/2 cup peeled and finely diced cucumber1/2 cup peeled, seeded, and finely diced tomato 1/8 teaspoon cayenne pepper2 teaspoons finely chopped fresh mint or cilantro, or a mixture of bothSalt to tasteFreshly ground black pepper RECIPE METHOD Put the yogurt in a bowl. Beat with a fork until smooth and creamy. Slowly add the stock, mixing it as you do so. Add all the remaining ingredients and mix. Refrigerate until needed. Stir well before serving. Recipe reprinted by permission of Chronicle. All rights reserved. Nutrition Facts Serves 4 Facts per Serving Calories: 135 Fat: 2g Carbohydrates: 13g Cholesterol: 9mg Sodium: 280mg Protein: 14g Fiber:0g % Cal. from Fat: 13% % Cal. from Carbs: 39% Yellow Moong Dal with Tomatoes Recipe Source: Cooking.com Serves 6 RECIPE INGREDIENTS 1 cup Yellow Moong Bean Lentils1 teaspoon salt2 Serrano green chilis, sliced in half lengthwise23 cloves garlic, thinly sliced1 1/2 inch piece of ginger, peeled and minced2 small tomatoes, diced1 tablespoon ghee or clarified butter (or use oil for less fat) 1 teaspoon cumin seeds1/2 teaspoon cayenneCilantro, for garnish RECIPE METHOD Pick over lentils and wash several times. Soak for 2030 minutes in water to cover. Drain the lentils, place in a 4quart saucepan with 4 cups water. Bring to a full boil, skimming off all the foam that rises. Lower heat to medium low and add the salt. Partially cover and cook for 1012 minutes till the lentils start to split open. Add more hot water if the dal has thickened too much and starts to adhere to the bottom of the pan. Remove from fire and set aside. Heat the ghee in a small skillet and add the cumin seeds. When they stop sizzling remove them and add the cayenne, chilis, garlic and ginger. Stir for a minute. Add the tomatoes and cook stirring for another two to three minutes. Add the tomato mixture to the cooked lentils. Using a little hot water, scrape all the spices from the skillet and add to the lentils. Put the lentils back on the fire and cook on low heat till just boiling. Garnish with cilantro and serve hot. Recipe created exclusively for Cooking.com by Neela Paniz. Nutrition Facts Serves 6 Facts per Serving Calories: 138 Fat: 3g Carbohydrates: 20g Cholesterol: 5mg Sodium: 395mg Protein: 9g Fiber:10g % Cal. from Fat: 20% % Cal. from Carbs: 58% Homemade Paneer with Indian Flavors Recipe Source: Food & Wine Makes eight ounces Eight Servings Known almost universally by its Indian name, paneer, this cheese is so easy and fast to make at home that I am surprised more people do not do it. Think of it as Indianstyle farmer cheese. RECIPE INGREDIENTS REAL INDIAN FOOD
1 teaspoon black peppercorns1/2 teaspoon cumin seeds2 quarts whole milk3 to 4 tablespoons distilled white vinegar RECIPE METHOD In a small, dry skillet, toast the peppercorns with the cumin over moderate heat until fragrant, about 1 minute. Let cool, then coarsely grind. Set a large colander in the sink and line it with 3 layers of moistened cheesecloth, leaving 2 inches of overhang all around. In a large saucepan, bring the milk to a boil. Reduce the heat to low, immediately add 3 tablespoons of the vinegar and stir gently; the milk should separate into fluffy curds and watery whey. If not, add another tablespoon of vinegar. Pour the curds into the lined colander and let drain for 10 minutes. Gently stir the ground spices into the curds. Gather up the corners of the cheesecloth and twist the cheese into a tight ball, squeezing out as much liquid as possible. Tie the cheesecloth with string, then transfer it to a work surface with the twisted end of the cloth off to the side. Set a cutting board on the cheese and weigh it down with heavy skillets or large cans. Let the cheese stand until firm and dry, about 5 minutes. Remove the cheesecloth before refrigerating or cutting the cheese. The cheese can be wrapped in a damp towel and refrigerated for up to 24 hours. Serving size = 1 oz Recipe reprinted by permission of Food and Wine. All rights reserved. Nutrition Facts Makes eight ounces Eight Servings Facts per Serving Calories: 151 Fat: 8g Carbohydrates: 12g Cholesterol: 33mg Sodium: 120mg Protein: 8g Fiber:0g % Cal. from Fat: 48% % Cal. from Carbs: 32% Spiced Indian Potatoes Recipe Source: Le Cordon Bleu Home Collection Potatoes Serves 4 These mildly spicy potatoes are an exotic alternative to everyday side dishes. Try serving them cold with broiled meats in place of potato salad. RECIPE INGREDIENTS 1 pound small new potatoes2 tablespoons olive oil1 onion, chopped1 teaspoon grated fresh ginger1/2 teaspoon ground turmeric1 jalapeno chile, seeded and chopped1 teaspoon ground cumin1 tablespoon chopped fresh cilantro leaves RECIPE METHOD Preheat the oven to 350 degrees F. Peel the thin skin from the potatoes and place them in a large saucepan of salted water. Bring to a boil, reduce the heat and simmer for 10 minutes. Drain the potatoes and set aside. Heat the oil in a large skillet over medium heat, then cook the onion for 2 minutes, or until translucent. Add the ginger root, tumeric, hot pepper, cumin and a pinch of salt and cook for 1 minute more, stirring constantly. Add the potatoes and toss them in the spices until well coated. Transfer to a baking dish, shaking any remaining spice mixture over the top. Bake for about 20 minutes, or until tender to the point of a sharp knife. Sprinkle with cilantro just before serving. Serve hot or cold with broiled meats and Indian dishes. Recipe reprinted by permission of Tuttle Publishing/Periplus Editions. All rights reserved. Nutrition Facts Serves 4 Facts per Serving Calories: 182 Fat: 7g Carbohydrates: 28g Cholesterol: 0mg Sodium: 10mg Protein: 3g Fiber:3g % Cal. from Fat: 35% % Cal. from Carbs: 62% Saffron Rice with Cashews and Raisins Recipe Source: Quick from Scratch Herbs Serves 4 This rice is Indian inspired and so we call for traditional basmati, but Texmati rice will give much the same effect, and in fact any white rice is good made this way. Substitute almonds for the cashews if you prefer. RECIPE INGREDIENTS 1 1/2 cups basmati rice2 1/4 cups water 1 cinnamon stick, broken in half5 cloves2 bay leaves1/4 teaspoon crumbled saffron threads1 teaspoon salt2 49
tablespoons butter, softened1/4 cup chopped cashew nuts1/4 cup raisins RECIPE METHOD Rinse the rice until the water runs clear. Put the rice in a medium saucepan with the water, cinnamon stick, cloves, bay leaves, saffron, and salt. Bring to a boil, reduce the heat to low, and cook, covered, for 15 minutes. Remove from the heat and let sit, without removing the lid, for 10 minutes. With a fork, gently stir in the butter, cashews, and raisins. Recipe reprinted by permission of Food and Wine. All rights reserved. Nutrition Facts Serves 4 Facts per Serving Calories: 403 Fat: 11g Carbohydrates: 71g Cholesterol: 16mg Sodium: 10mg Protein: 8g Fiber:3g % Cal. from Fat: 25% % Cal. from Carbs: 70% Turmeric Rice Recipe Source: Madhur Jaffrey's Quick & Easy Indian Cooking Serves 46 This yellow, lightly seasoned rice may be served with almost any Indian meal. RECIPE INGREDIENTS 2 cups basmati rice3 tablespoons vegetable oil3 whole cloves1 bay leaf4 cardamom pods1inch stick cinnamon2 cloves garlic, peeled and finely chopped1/4 teaspoon ground turmeric1 teaspoon salt2 tablespoons finely sliced chives or the green part of green onions RECIPE METHOD Put the rice in a bowl and wash well in several changes of water. Drain and leave in a strainer set over a bowl. Put the oil in a heavy saucepan and set over mediumhigh heat. When the oil is hot, put in the cloves, bay leaf, cardamom pods, and cinnamon. Stir once or twice and put in the garlic. As soon as the garlic turns medium brown, put in the rice, turmeric, and salt. Stir gently for a minute. Now put in 2 3/4 cups water and bring to a boil. Cover tightly, turn the heat down very, very low, and cook for 25 minutes. Sprinkle with chives before serving. Recipe reprinted by permission of Chronicle. All rights reserved. Nutrition Facts Serves 46 Facts per Serving Calories: 304 Fat: 8g Carbohydrates: 53g Cholesterol: 0mg Sodium: 393mg Protein: 5g Fiber:2g % Cal. from Fat: 24% % Cal. from Carbs: 70% Red Lentils Tarka Recipe Source: Madhur Jaffrey's Quick & Easy Indian Cooking Serves 8 Indians tend to eat proteinrich legumes with many everyday meals. Often these are prepared with just a flavoring, or tarka, of whole cumin seeds, asafetida, and whole chilies popped in hot oil or ghee. Mustard seeds and a choice of garlic, curry leaves, onions, even tomatoes may be added to this tarka. I have used red lentils here, partly because they are sold by all health food shops and make the shopping very easy, but mainly because they cook faster than most other traditional dals (split peas). Serve this dish with plain rice and a simple meat or vegetable. Yogurt relishes and pickles make good accompaniments. RECIPE INGREDIENTS 1 1/2 cups fresh lentils (masoor dal)1/2 teaspoon ground turmeric1 1/4 to 1 1/2 teaspoons salt3 tablespoons vegetable oil or gheeGenerous pinch of ground asafetida 1 teaspoon cumin seeds3 to 5 dried, hot red chilies RECIPE METHOD Pick over the lentils and wash in several changes of water. Drain. Put in a heavy saucepan. Add 5 cups water and the turmeric. Stir and bring to a simmer. (Do not let it boil over.) Cover in such a way as to leave the lid just very slightly ajar, turn the heat to low, and simmer gently for 35 to 40 minutes or until tender. Stir a few times during the cooking. Add the salt and mix. Leave covered, on very low heat, as you do the next step. Put the oil in a small frying pan and set over mediumhigh heat. When the oil is hot, put in the asafetida; then, a second later, the cumin seeds. Let the cumin seeds sizzle for a few seconds. Put in the red chilies. As soon as they turn dark red REAL INDIAN FOOD
(this takes just a few seconds), lift up the lid of the lentil pan and pour in the contents of the frying pan, oil as well as spices. Cover the saucepan immediately to trap the aromas. Recipe reprinted by permission of Chronicle. All rights reserved. Nutrition Facts Serves 8 Facts per Serving Calories: 171 Fat: 6g Carbohydrates: 21g Cholesterol: 0mg Sodium: 368mg Protein: 10g Fiber:11g % Cal. from Fat: 32% % Cal. from Carbs: 49% Indian Home Fries Recipe Source: The Potato Harvest Cookbook Serves 46 This dish uses an Indian cooking technique that results in mouthwatering spicy potatoes fried to a crisp golden brown. Like American home fries, the potatoes are first cooked until tender before they are sautéed. However, before that final step, they are tossed with a tantalizing paste of garlic, fresh ginger, a bit of turmeric, and ground red pepper, and then fried with whole fennel seed. This dish is marvelous with roast chicken. RECIPE INGREDIENTS 6 medium boiling potatoes4 tablespoons water 2 tablespoons grated fresh ginger4 cloves garlic, finely chopped1 teaspoon salt1/2 teaspoon turmericpinch of ground red pepper2 tablespoons vegetable oil1 heaping teaspoon fennel seeds RECIPE METHOD In a large pot, cover the potatoes with water and bring to a boil. Lower the heat and simmer, covered, 3035 minutes, or until tender. Drain, cool slightly, and peel. Cut the potatoes into 1/2inch to 3/4inch cubes. In a blender, process the water, ginger, garlic, salt, turmeric, and red pepper until a paste is formed. In a large, preferably nonstick frying pan, heat the oil over mediumhigh heat. When hot, add the fennel and cook 30 seconds. Remove from the heat, stir in the spice paste, then cook 2 minutes. Add the potatoes and stir with a spatula to evenly coat them with the spice paste. Fry 1015 minutes, turning occasionally, until the potatoes have a golden brown crust. Recipe reprinted by permission of Taunton. All rights reserved. Nutrition Facts Serves 46 Facts per Serving Calories: 165 Fat: 5g Carbohydrates: 29g Cholesterol: 0mg Sodium: 394mg Protein: 3g Fiber:3g % Cal. from Fat: 27% % Cal. from Carbs: 70% Indian Style Green Tomatoes and Vegetables Over Rice Recipe Source: Cooking Light magazine 4 servings (serving size: 1/2 cup vegetables and 1/2 cup rice) This side dish is a spicy counterpoint for grilled chicken. The black mustard seeds add a contrasting color to the mixture, which is yellow from the turmeric. Look for black mustard seeds at Asian markets. RECIPE INGREDIENTS 1 tablespoon vegetable oil1 teaspoon black mustard seeds1 cup chopped baking potato1 cup chopped cauliflower1 cup chopped green tomato 1 1/2 teaspoons ground coriander1 teaspoon ground cumin1/2 teaspoon salt1/2 teaspoon ground turmeric1/8 teaspoon ground red pepper 1 cup water 2 cups hot cooked basmati rice RECIPE METHOD Heat the oil in a large nonstick skillet over mediumhigh heat. Add the mustard seeds; cook for 1 minute. Add potato and next 7 ingredients (potato through red pepper), stirring until blended. Add water; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Uncover and cook 4 minutes or until liquid evaporates, stirring frequently. Serve over rice. Recipe reprinted by permission of Cooking Light magazine. All rights reserved. Nutrition Facts 50
4 servings (serving size: 1/2 cup vegetables and 1/2 cup rice) Facts per Serving Calories: 195 Fat: 4g Carbohydrates: 36g Cholesterol: 0mg Sodium: 308mg Protein: 4g Fiber:2g % Cal. from Fat: 18% % Cal. from Carbs: 74% Green Beans with Mustard Seeds Recipe Source: Cooking.com Serves : 6 A favorite of many households, I particularly like to serve this at summer parties when the beans are young and tender and lend themselves to being served at room temperature. RECIPE INGREDIENTS 3 tablespoons corn or canola oil1 1/2 teaspoons mustard seeds*2 green serrano chilis cut into thin half moons1/2 pounds young tender green beans, cut into 1/4inch pieces 1 teaspoon salt1/8 teaspoon baking soda (optional)1/2 cup chopped cilantro leaves1 lemon 1/2 cup grated fresh coconut meat RECIPE METHOD Heat oil in a wok or skillet with a tight fitting lid. Add mustard seeds and cover immediately to avoid splattering. When the seeds stop sizzling, about a minute, add the green chilis and green beans. Mix well and add the salt and baking soda. (The baking soda helps the beans keep their bright green color.) Add the cilantro. Reduce the heat to medium low and cook stirring frequently for 34 minutes. Reduce the heat to low and cook covered for another 23 minutes till tender. Remove from the fire and season with lemon juice. Place on platter to serve and garnish with the grated fresh coconut meat. *NOTE: The mustard seeds used in this recipe are the small redbrown Indian mustard seeds called rai. Black or even yellow mustard seeds can be substituted. Recipe created exclusively for Cooking.com by Neela Paniz. Nutrition Facts Serves : 6 Facts per Serving Calories: 123 Fat: 11g Carbohydrates: 5g Cholesterol: 0mg Sodium: 436mg Protein: 1g Fiber:2g % Cal. from Fat:80% % Cal. from Carbs:16% Rasam Recipe Source: Food & Wine 4 Servings Sometimes called pepper water, this tasty and soothing Indian broth is made with small yellow lentils. Extra pepper goes in when it's prepared for the sick, because of pepper's warming qualities. Think of it as a kind of vegetarian chicken soup. RECIPE INGREDIENTS 1 cup thoor dhal (7 ounces) 8 1/4 cups cold water 1/8 teaspoon turmeric1 tablespoon seedless tamarind pulp1 cup hot water 2 tablespoons vegetable oil1 teaspoon mustard seeds1 teaspoon cumin seeds1 teaspoon coarsely cracked black peppercorns1/4 teaspoon fenugreek seeds1 sprig fresh curry leaves (optional) 2 dried red chiles1/4 teaspoon asafetida1 cup chopped tomato1/2 cup sliced onion2 teaspoons salt RECIPE METHOD In a medium saucepan, cover the dhal with 2 1/4 cups of the cold water and stir in the turmeric. Bring to a boil, then cover and simmer over low heat until the dhal is tender, about 30 minutes. Using a potato masher, puree the dhal, then transfer to a bowl. Meanwhile, in a heatproof bowl, soak the tamarind pulp in the hot water until it is thoroughly dissolved, about 10 minutes. Strain the tamarind liquid through a coarse sieve and set aside. Discard the tamarind solids. In a medium saucepan, heat the vegetable oil. Add the mustard seeds, cumin, peppercorns and fenugreek and cook over moderate heat until the mustard seeds start to pop. Stir in the curry leaves, dried chiles and asafetida. Add the dhal to the pan along with the tomato, onion, salt, tamarind liquid and the remaining 6 cups of cold water. Bring to a boil over high heat. Cover the saucepan and simmer the mixture over low heat for 30 minutes. Stir, then allow the solids to settle. Using a ladle, serve the hot broth in large bowls or mugs. REAL INDIAN FOOD
MAKE AHEAD: The pepper broth can be refrigerated for up to 1 day. Reheat before serving. Recipe reprinted by permission of Food and Wine. All rights reserved. Nutrition Facts 4 Servings Facts per Serving Calories: 257 Fat: 8g Carbohydrates: 34g Cholesterol: 0mg Sodium: 1174mg Protein: 15g Fiber:16g % Cal. from Fat: 28% % Cal. from Carbs: 53% Twice Cooked Tuscan Bread Soup Recipe Source: Saveur Magazine Freshly made, this is a hearty but brothy soup; reheated the next day, it becomes a deeply flavorful, almost porridgelike stew. RECIPE INGREDIENTS 1 pound dried zolfini or cannellini beans1/2 cup fruity extra virgin olive oil2 medium yellow onions, peeled and chopped2 carrots, peeled and thickly sliced2 ribs celery, trimmed and thickly sliced2 all purpose potatoes, peeled and thickly sliced1 large bunch swiss chard, trimmed and coarsely chopped 1 bunch cavolo nero or kale, trimmed and coarsely chopped 1/2 small savoy cabbage, cored and coarsely chopped 1 cup chopped canned Italian plum tomatoes3 thick slices day old country white breadSalt and freshly ground black pepper RECIPE METHOD Cook beans, reserving cooking liquid. Reserve 1 cup cooked beans; then purée remaining beans along with 2 cups of the cooking liquid. Set beans, purée, and remaining cooking liquid aside in three separate containers. Heat 1/4 cup of the oil in a large earthenware casserole over medium low heat. Add onions, and cook until soft, about 20 minutes. Add carrots, celery, potatoes, chard, cavolo nero, and cabbage, stirring until mixed. Add tomatoes, cover, and cook until greens wilt, about 20 minutes. Add puréed beans and remaining cooking liquid, and simmer, covered, until vegetables are soft, about 1 hour. Add bread and reserved beans, stir gently, cover, return to a simmer, and cook until bread begins to soften, about 10 minutes. Season to taste with salt and pepper, and serve. Refrigerate leftover soup. The next day, preheat oven to 375 degrees F. Heat the leftover soup in the casserole in the oven, uncovered, stirring occasionally, until heated through, about 1 hour. For the last 30 minutes, do not stir; let soup brown lightly. Drizzle with remaining 1/4 cup oil, and serve. Special Offer: Get more recipes from Saveur, the awardwinning magazine for those passionate about food, drink and traval. Click for details.Recipe reprinted by permission of World Publication, LLC. All rights reserved. Mulligatawny Soup with Chicken Recipe Source: Quick from Scratch Soups and Salads Serves 4 Probably the bestknown example of AngloIndian cooking, mulligatawny (literally pepper water or pepper broth) is no more subject to a single definition than is minestrone. Despite its name, the soup is generally not incendiary. RECIPE INGREDIENTS 2 tablespoons cooking oil 1 onion, chopped1 clove garlic, minced1/2 teaspoon ground cumin1/4 teaspoon dry mustard1/4 teaspoon ground coriander1/4 teaspoon cayenne pepper1/8 teaspoon ground cloves1/4 teaspoon ground ginger8 plum tomatoes, chopped2 cups green or yellow split peas, rinsed1 1/2 quarts water 1 1/2 teaspoons salt4 boneless, skinless chicken breasts (about 1 1/3 pounds in all) 1/4 teaspoon black pepperCilantro leaves, for garnish (optional) RECIPE METHOD In a large pot, heat the oil over moderately low heat. Add the onion, garlic, cumin, mustard, coriander, cayenne, cloves, and ginger and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the tomatoes and cook for 5 minutes more. Add the split peas, water, salt, and chicken breasts to the pot. Simmer, partially covered, until the chicken is just done, about 10 minutes. Remove the chicken breasts with a slotted spoon. 51
Continue simmering the soup, partially covered, stirring occasionally, until the split peas are tender, about 20 minutes. Shred the chicken and return it to the soup along with the black pepper. Serve the soup topped with cilantro leaves, if using. OLD SPICE: Indian cooks prefer to use whole spices and grind them as needed. Commercially ground spices may not be quite the same, but they are quicker. Just remember that they do lose strength over time and are best used within a year of their purchase. WINE RECOMMENDATION: Gewürztraminer's litchi, apricot, and floral flavors are just perfect with the complex, sweet spices of Indian cooking. Go for a grand cru gewürztraminer from Alsace for enough oomph to match this soup. Recipe reprinted by permission of Food and Wine. All rights reserved. Nutrition Facts Serves 4 Facts per Serving Calories: 593 Fat: 10g Carbohydrates: 68g Cholesterol: 82mg Sodium: 992mg Protein: 58g Fiber:27g % Cal. from Fat: 15% % Cal. from Carbs: 46% Curried Orzo Salad Recipe Source: Cooking at a Glance Pasta Makes 6 sidedish servings Here we've used orzo, a barleyshaped pasta, in place of rice for a colorful and refreshing side salad with an Indian flavor. Other tiny pasta, such as rosamarina or riso, can also be used. Helpful Hints: Orange, Sectioning Pasta Salads, Making Steps for Cooking Pasta RECIPE INGREDIENTS 1 cup orzo pasta (6 ounces)3/4 cup chopped prosciutto or fully cooked ham2 oranges, peeled, sectioned, and cut into bitesize pieces 1 cup chopped celery1/3 cup chopped green sweet pepper4 green onions, thinly sliced1/3 cup mayonnaise or salad dressing1/3 cup plain yogurt2 tablespoons chutney, snipped3/4 teaspoon curry powder1 to 2 tablespoons milk (optional)1/3 cup peanuts RECIPE METHOD In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for 58 minutes, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. Rinse with cold water; drain again thoroughly. In a large bowl combine cooked pasta, prosciutto or ham, oranges, celery, sweet pepper, and green onions. In a small mixing bowl stir together mayonnaise or salad dressing, yogurt, chutney, and curry powder. Stir into pasta mixture. Cover and refrigerate for 224 hours. Just before serving, if necessary, stir in milk to moisten salad. Sprinkle with peanuts before serving. Recipe reprinted by permission of Weldon Owen. All rights reserved. Nutrition Facts Makes 6 sidedish servings Facts per Serving Calories: 317 Fat: 15g Carbohydrates: 36g Cholesterol: 16mg Sodium: 360mg Protein: 11g Fiber:4g % Cal. from Fat: 43% % Cal. from Carbs: 45% Basmati Rice with Whole Spices Recipe Source: Cooking.com Serves 6 Basmati rice is considered to be one of the most aromatic long grain rices of the world. It is the choice of most North Indian cooks. It is important to wash the rice and soak it before cooking to get the maximum flavor and length of the kernels. The use of ghee (clarified butter) and whole spices further enhances the flavor of this "Queen" of rice grains. RECIPE INGREDIENTS 1 1/2 cups Basmati rice1 tablespoon ghee (clarified butter)2 whole black cardamom pods45 whole green cardamom pods2 pieces of cinnamon, each 1 1/2 inches long56 whole cloves2 small bay leaves2 1/4 cups of hot water 1/2 teaspoon salt RECIPE METHOD REAL INDIAN FOOD
Pick over rice, removing any foreign objects. In a bowl, wash the rice in several changes of cold water until the water runs clear. Soak the rice in warm water to cover for at least 20 minutes but no longer than 45 minutes. Heat the ghee in medium saucepan. Add the whole spices and allow to fry for one minute. Drain the rice and add to the pan. Stir gently for about a minute. Add the hot water and salt, stirring gently. Bring to a full boil and reduce heat and heat to low. Cover and simmer for 8 minutes. Remove from heat and let stand, covered, for two to three minutes before uncovering. Fluff the rice with a flat spatula or fork and serve while still steaming hot. Recipe created exclusively for Cooking.com by Neela Paniz. Nutrition Facts Serves 6 Facts per Serving Calories: 203 Fat: 3g Carbohydrates: 40g Cholesterol: 5mg Sodium: 198mg Protein: 4g Fiber:2g % Cal. from Fat: 13% % Cal. from Carbs: 79% Warm Indian Spice Mix Recipe Source: Fine Cooking Issue No. 30 Yields about 1 cup. (Serves 8) RECIPE INGREDIENTS 6 tablespoons whole coriander seeds6 tablespoons whole cumin seeds1 tablespoon whole brown or black mustard seeds 1 teaspoon Hungarian hot paprika2 teaspoons ground turmeric1 teaspoon dried rosemary, crumbled1 teaspoon dried dill weed, crumbled RECIPE METHOD In a heavy skillet over medium heat, toast the coriander, cumin, and mustard seeds until fragrant but not brown. Let cool and pour into a spice grinder or mortar and pestle, along with the remaining ingredients, and process until finely pulverized. Store in airtight jars or tins in a cool, dark place for up to two months. Serving Size = 2 tablespoons Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved. Nutrition Facts Yields about 1 cup. (Serves 8) Facts per Serving Calories: 33 Fat: 2g Carbohydrates: 5g Cholesterol: 0mg Sodium: 10mg Protein: 1g Fiber:3g % Cal. from Fat: 55% % Cal. from Carbs: 61% Sweet Mango Chutney Recipe Source: Outdoor Entertaining Makes 3 cups Use with cold meats or add 1 or 2 tablespoons to curry. RECIPE INGREDIENTS 2 mangoes2 tablespoon saltWater to cover 2 cups sugar2 1/2 cups white vinegar1 piece fresh ginger, peeled and finely chopped6 garlic cloves, finely chopped1 teaspoon chili flakes 2/3 cup chopped, pitted dates2/3 cup raisins RECIPE METHOD Peel and chop the mangoes. Place in a bowl with salt. Pour in enough water to cover and let stand for 23 hours. Strain, discarding the liquid. Place sugar and vinegar in a saucepan and bring to a boil, stirring until sugar has dissolved. Add mangoes to the sugarvinegar syrup with all remaining ingredients and bring to a boil. Reduce heat and simmer for about 11 1/2 hours, stirring occasionally, or until chutney is of a thick consistency. Ladle the chutney into warm, sterilized jars. Cool and seal. Will keep indefinitely. Serving Size = 1 Tablespoon Recipe reprinted by permission of Weldon Russell. All rights reserved. Nutrition Facts Makes 3 cups Facts per Serving Calories: 86 Fat: 0g Carbohydrates: 22g Cholesterol: 0mg Sodium: 292mg Protein: 0g Fiber:1g % Cal. from Fat: 0% % Cal. from Carbs: 102% Garam Masala Recipe 52
Source: Cooking.com Yield: 1/3 cup, Serves 6 RECIPE INGREDIENTS 1 teaspoon black peppercorns1/2 tablespoon whole cloves6 pods black cardamom (available in Indian grocery stores) 12 pods green cardamom2 pieces, each 2 inches long, cinnamon1 tablespoon cumin seeds4 dried whole red chilis RECIPE METHOD Grind all the ingredients in a spice grinder until pulverized. Store in an airtight jar. Makes 1/3 cup. If you are unable to access black cardamom, omit it. For additional flavor, you can add 1/2 teaspoon each of ground mace and ground nutmeg. Recipe created exclusively for Cooking. Nutrition Facts Yield: 1/3 cup, Serves 6 Facts per Serving Calories: 16 Fat: 0g Carbohydrates: 3g Cholesterol: 0mg Sodium: 5mg Protein: 1g Fiber:2g % Cal. from Fat: 0% % Cal. from Carbs: 75% Poached Salmon with Cucumber Raita Recipe Source: Quick from Scratch – Fish Serves 4 Gently simmering salmon in a flavorful whitewine broth is a classic cooking method that gives the fish a delicious flavor and a delicate texture. Serve this hot or at room temperature. Raita, the cooling condiment served in India, makes a superb sauce. WINE RECOMMENDATION: To match the acidity of the yogurt and the richness of the fish, look for a white that blends crisp acidity with good body. Try a pinot gris from Oregon or a sauvignon blanc from New Zealand. RECIPE INGREDIENTS 1 1/2 quarts water 1 1/2 cups dry white wine3 tablespoons vinegar1 onion, sliced1 carrot, sliced9 sprigs parsley3/4 teaspoon dried thyme1/4 teaspoon peppercorns3 bay leaves3 1/4 teaspoons salt1 cucumber, peeled, seeded, and grated1 3/4 cups plain yogurt1 clove garlic, minced2 tablespoons chopped fresh mint1/4 teaspoon freshground black pepper2 pounds centercut salmon fillet, cut into 4 pieces 1/8 teaspoon paprika RECIPE METHOD In a large deep frying pan, combine the water, wine, vinegar, onion, carrot, parsley, thyme, peppercorns, bay leaves, and 2 1/4 teaspoons of the salt. Cover and bring to a boil over high heat. Reduce the heat and simmer, partially covered, for 10 minutes. Meanwhile, in a medium glass or stainlesssteel bowl, combine the cucumber and the remaining teaspoon salt. Let sit for 10 minutes. With your hands, squeeze the cucumber and discard the liquid. Put the cucumber back into the bowl and add the yogurt, garlic, mint, and ground pepper. Refrigerate until ready to serve. Add the fish to the liquid in the pan and bring back to a simmer. Simmer, partially covered, until the fish is just barely done (it should still be translucent in the center), about 4 minutes for a 1inchthick fillet. Remove the pan from the heat and let the fish sit in the liquid for 2 minutes. Transfer to plates and, if you like, remove the skin. Serve the salmon warm or at room temperature. Top with the raita and then sprinkle the raita with the paprika. Lighten Up! Version: Using lowfat or nonfat yogurt for the raita makes this a lowfat entrée. Recipe reprinted by permission of Food and Wine. All rights reserved. Nutrition Facts Serves 4 Facts per Serving Calories:474 Fat:12g Carbohydrates:16g Cholesterol: 131mg Sodium: 811mg Protein:60g Fiber:0 g % Cal. from Fat:23% % Cal. from Carbs:14% IndianSpiced Chicken and Spinach Recipe Source: Quick from Scratch Chicken, Turkey, and Cornish Hen Serves 4 The flavor of this dish is rich, fragrant, and mellow not hot. You can make the sauce ahead of time and simmer the chicken in it just before serving. WINE RECOMMENDATION: REAL INDIAN FOOD
An offdry chenin blanc from California or a cheninblancbased French Vouvray (look for a demisec) will be lovely with the aromatic cream sauce. The acidity of these wines and their melon and apricot notes are perfect foils for the exotic stew. RECIPE INGREDIENTS 2 tablespoons cooking oil1 onion, chopped3 cloves garlic, chopped1 tablespoon chopped fresh ginger1 tablespoon ground cumin1 tablespoon ground coriander1/2 teaspoon turmeric1/2 teaspoon paprika1 1/2 teaspoons salt2 jalapeno peppers, seeds and ribs removed, minced 1/2 cup canned crushed tomatoes, drained1/2 cup heavy cream1 cinnamon stick1 1/2 cups water 2 10ounce packages frozen chopped spinach, thawed 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all), cut into 3 pieces each RECIPE METHOD In a large frying pan, heat the oil over moderately low heat. Add the onion and cook until starting to soften, about 3 minutes. Add the garlic and ginger and cook, stirring occasionally, for 2 minutes longer. Stir in the cumin, coriander, turmeric, paprika, and 1 teaspoon of the salt. Cook until the spices are fragrant, about 1 minute, and then stir in the jalapenos and tomatoes. Add the cream, cinnamon stick, and water. Squeeze the spinach to remove excess liquid and add the spinach to the pan. Bring to a simmer. Cover the pan, reduce the heat, and simmer for 5 minutes. Stir in the chicken and the remaining 1/2 teaspoon salt, cover, and simmer the stew until just done, about 10 minutes. Remove the cinnamon stick before serving. MENU SUGGESTIONS Indian basmati rice would be an ideal accompaniment here, but plain white rice will work well, too. Recipe reprinted by permission of Food and Wine. All rights reserved. Nutrition Facts Serves 4 Facts per Serving Calories:392 Fat: 21g Carbohydrates:13g Cholesterol: 128mg Sodium: 1115mg Protein: 41g Fiber:6g % Cal. from Fat: 48% % Cal. from Carbs:13% Pork Chops with Chutney Recipe Source: The Barbecue Cookbook Serves 4 RECIPE INGREDIENTS 4 large pork chops1/2 teaspoon salt1/3 teaspoon black pepper3 tablespoons fruit chutney1 teaspoon vindaloo paste, or other hot curry sauce 2/3 tablespoons vegetable oil RECIPE METHOD Trim excess fat from pork chops; season chops with salt and pepper. Make a paste with chutney and vindaloo and brush over both sides of each chop. Set remainder aside. Prepare a fire in a grill. Grill chops over moderately hot coals, brushing with oil and turning frequently. When almost done, thickly spread remaining chutney over one side and continue to cook on other side until done. Serve with white rice and a cucumber salad. Recipe reprinted by permission of Cooking.com. All rights reserved. Nutrition Facts Serves 4 Facts per Serving Calories: 224 Fat: 9g Carbohydrates: 5g Cholesterol: 82mg Sodium: 384mg Protein: 29g Fiber:0g % Cal. from Fat: 36% % Cal. from Carbs: 9% Fresh Green Mango Chutney Recipe Source: Madhur Jaffrey's Quick & Easy Indian Cooking Makes about 2 1/2 cups (Serves 20) I had forgotten about this summer delight altogether. It was not until my sister Lalit in London made it that I remembered how much I had loved it as a child. Memories of breakfasts and lunches with fresh pooris, vegetables, and this chutney came flooding back. I realized that I had not eaten it for almost twenty years. I hope you love it as much as I do. RECIPE INGREDIENTS 1/2 teaspoon fenugreek seeds 1 1/2 to 2 pounds green, unripe mangoes (see recipe introduction) 53
1/4 cup mustard oil, or olive oil as a substitute1/4 teaspoon cumin seeds1/2 teaspoon fennel seeds1/2 teaspoon black or yellow mustard seeds1/4 teaspoon kalonji seeds 2 1/2inch piece fresh ginger, peeled and cut into slivers 1/4 teaspoon ground turmeric1 to 1 1/4 teaspoons salt5 to 6 tablespoons sugar3 to 4 fresh, hot green chilies 1/2 teaspoon cayenne pepper RECIPE METHOD Soak the fenugreek seeds in 1/3 cup water overnight. Peel the mango and cut the flesh off the stone. Cut into strips that are 1/4inch thick and wide and 2 to 3 inches long. If you are in a rush, chop the flesh coarsely. Set the oil in a heavy saucepan over mediumhigh heat. When the oil is hot, put in the cumin, fennel, mustard, and kalonji seeds. As soon as the mustard seeds begin to pop— this takes just a few seconds—put in the ginger. Stir and fry it for 2 minutes or until it just starts to change color. Now put in the soaked fenugreek seeds with their soaking liquid as well as another 1 cup water and the turmeric. Bring to a boil. Cover, lower the heat, and simmer for 15 minutes. Add the mango, salt, sugar, green chilies, and cayenne. Stir to mix and bring to a simmer. Simmer, uncovered, on mediumlow heat for 25 to 30 minutes or until the chutney is thick and all the mango pieces are translucent and tender. Serve at room temperature. Serving Size = 2 tablespoons Recipe reprinted by permission of Chronicle. All rights reserved. Nutrition Facts Makes about 2 1/2 cups (Serves 20) Facts per Serving Calories:63 Fat:3g Carbohydrates:10g Cholesterol: 0mg Sodium:118mg Protein:0g Fiber:1g % Cal. from Fat:43% % Cal. from Carbs:63%
REAL INDIAN FOOD
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