Oriental Recipes - I
[Home] Ichiban Dashi (Basic Japanese Soup Stock) [Home]
Title: Ichiban Dashi (Basic Japanese Soup Stock)
Yield: 1 Servings
Ingredients
4 pt cold water
3 inch square kombu
1/2 oz katsuobushi
Instructions
Pour 4 pints of cold water into lg saucepan and bring it to boil.
Drop in Kombu, and bring just to boil again, then remove the Kombu
and set aside. Stir in the Katsuobushi and turn off heat. Let rest
for 2 minutes, then skim off scum. Strain out Katsuobushi. Set both
aside. The Stock may be used immediately or can be used up to 8 hours
later. Can be kept in fridge for up to 2 days.
[Home] Ics 1989 Tarantula Jack'S Thundering Herd Buffalo Tail Chil [Home]
Title: Ics 1989 "Tarantula Jack'S Thundering Herd Buffalo Tail Chil
Yield: 6 Servings
Ingredients
3 lbs cubed beef
2 md walla walla sweet onions;
-chopped fine
3 lg cloves garlic; finely minced
2 can(10-oz) chicken broth
2 can(12-oz) hunt's tomato
-sauce
7 tb gebhardt chili powder
2 tb ground cumin
1/4 ts tabasco pepper sauce
Instructions
23rd Annual World's Championship Recipe
Tarantula Jack's Thundering Herd Buffalo Tail Chili
Saute beef in skillet. Put beef into your favorite chili pot and simmer
with onions and garlic broth for one and a half hours. Keep your hands off
and leave the lid on!
Add the Hunts Tomato Sauce, Gebhardt Chili Powder and the ground cumin.
Stir.
Fifteen minutes before eatin' time, take off the lid and enjoy the aroma of
the greatest chili ever to slide into a melmac bowl! Add the Tabasco.
Put the lid back on and simmer for another 15 minutes. Add salt to taste.
It's now ready top serve. Give out the Pepto Bismol samples to all small
children and women who wish to eat your chili. Give your empty chili pot
to the chili groupies and suggest they use new Dawn Detergent to clean it
up. (It's the Official Grease Cutter of the International Chili Society)
Comb your hair, straighten your hat and practice being modest before you
receive applause OR the Championship Trophy if you are competing
in a sanctioned ICS Cookoff. Serve with a cold Budweiser. This will serve
6-8 hungry Varmints.
Contributor: Phil Walter; Seattle, WA
[Home] Ics 1994 Champion Mountain Express Chili [Home]
Title: Ics 1994 Champion"Mountain Express Chili"
Yield: 1
Ingredients
4 tb gebhardt chili powder
4 tb california chile powder
3 tb mild new mexico chile powder
3 tb ground cumin
2 tb hot new mexico chile powder
2 tb flour
1 tb pasilla chile powder
1 tb garlic powder
1 ts ground mexican oregano
1 can(14-1/2oz) hunt's whole
-tomatoes
1 can(14-1/2oz) chicken broth
4 c water
2 md onions, finely chopped
1 pod garlic, pressed
4 lb tri-tip or bottom sirloin,
-trimmed; and cut in 1/4-inc
salt to taste
tabasco sauce
Instructions
28th Annual World's Championship Recipe
1) Combine all dry ingredients in a small container. Clean tomatoes of
seeds and put through a sieve or chop finely. Combine tomatoes, broth,
water and dry spices in a bowl, mix well. Put into a chili pot and simmer.
2) Meanwhile, in a skillet, saute onions and garlic in a little water over
low heat for 30 minutes. Drain and add to tomato sauce and simmer 30
minutes.
3) In a large skillet, cook meat until no longer pink, drain off juices and
ad to chili pot. Simmer for 1 1/2 hours or until meat is tender. Adjust
seasoning with salt and add tabasco if hotter chili is desired.
Cooking time - 3 hours or longer
Contributor: Bill & Karen Ray, Riverside, Ca
Preparation Time: 3 hou
[Home] Imperial Chinese Palace Egg Drop Soup [Home]
Title: Imperial Chinese Palace Egg Drop Soup
Yield: 1 Servings
Ingredients
6 c chicken broth
1 lg egg; lightly beaten with 1
-tsp
1/4 ts white pepper
4 sliced green onion tops for
-garnish
1 salt to taste
Instructions
Bring the broth to a simmer over low medium heat. Very slowly stream in the
egg, use a fork to pull strands of the egg gently. Do not stir vigorously,
you will have a mess if you do. Add white pepper and salt. Continue to cook
until egg is done.
Serve promptly.
Posted to Bakery-Shoppe Digest by The Overstreets on
Feb 13, 1998
[Home] Indian (Balti) Cooking Mixes & Pastes Pt 1 Of 2 [Home]
Title: Indian (Balti) Cooking Mixes & Pastes Pt 1 Of 2
Yield: 1 Info Sheet
Ingredients
1 using spices
Instructions
Storing Spices
Whole spices retain their flavour longer than ground, for one year or
more sometimes. ground spices give off a stronger aroma than whole,
and of course, this means their storage life is that much shorter.
Three months is about right for most ground items. So plan your
larder accordingly and buy little and often and grind freshly. Keep
spiced out of sunlight (better in a dark cupboard), and in airtight
labelled containers. Clean coffee or jam jars are excellent.
Grinding Spices it is better by far to grind your own spices whenever
you can. Firstly you can be sure of the quality and contents, and
secondly they will be fresher and tastier. The traditional method is
by pestle and mortar, but you can use an electric coffee grinder or
the new electric spice mill attachment. Use small quantities to
prevent overlaoding the motor.
Don't try to grind dry ginger or turmeric. They are too fibrous for
most small grinders and commercial powders are adequate. Peppers -
chilli, paprika and black or white pepper - are tricky to grind
yourself and commercially ground powders will suffice. The oilier
spices such as cloves, nutmeg, cardamoms and bay leaves are easier to
grind if roasted first. In the recipes, where a spice is referred to
as 'ground', this means factory ground. where it requires the spice
to be home-ground, (usually after roasting), the recipe clearly
states this.
Cooking Whole Spices whole spices contain essential or volatile oils.
It is these which we can smell when handling a spice, and it is these
which we must release when we cook with spices.
Roasting Roasting whole spices is my favourite way of releasing their
essential oils. A roasted whole spice tastes quite different from a
raw one and the release of flavour is pleasantly overwhelming. Some
recipes specify the roasting of whole spices.
The roasting process is simple and can be done in a dry pan on the
stove, in a dry electric frying pan, under the grill or in the oven.
Each spice should be heated until it gives off its aroma. The heat
should be medium rather than hot and the time requires is about 10
minutes (Preheat the oven to 325F/160C/Gas 3 and allow about 10
minutes) The spice should not blacken; a light brown at most is
sufficient. The original oil of the spice should not be totally
cooked out, or it will lose its flavour. A little experimenting will
soon show you how to do it. In some recipes pre-roasted spices are
important.
Frying Some recipes require you to _fry_ whole spices. The process is
known as the bargar, and is done for the same reason as roasting them
~ to cook out the raw taste from the spices and to release the
aromatic oils. The cooking oil should be hot and the spices are put
straight into the oil. You must use your judgement as to when they
are cooked. Do not let them blacken. As soon as they begin to change
colour or to float, they are done. It will not take more than a
minute or so.
If you burn the spices during this bargar process _YOU MUST THROW THE
RESULT AWAY AND START AGAIN_. Better to waste a small amount of
spices then to taint a whole meal.
Blending spices This sounds grandiose, though in fact it's simple.
Every mixture of spices is called a blend! Generally we mean ground
spices, and of course the best known blends of all (with the worst
reputation) are curry powders. Nearly all recipes for indian cooking
use blends of two or more ground spices, so in fact we make our own
"curry powder", every time we use such a recipe. "Curry powder" gives
a totally wrong image and is generally despised by cooks in all the
curry lands, who call any mixture of spices the "Masala". Each recipe
has its own masala and it is this unique combination of spices which
makes Balti-style cooking so distinctive. You can use commercial
curry powder to create a Balti base, but long though the spice list
is, it is easy to produce your own, and far better. Firstly it is
formulated by yourself, so obvious though this sounds, you know
exectly what is in it. Unlike some factory-made powder, you will have
no stalks, no rubbish, and no poor quality spices.
Cooking Ground Spices ===================== Whole spices need to be
roasted or fried to bring our their aromas (as I've just explained).
It is less obvious that ground spices must be cooked too. In fact it
is even more important. Factory ground spices are never pre-roasted
so they have "raw" tastes. Anyone who has had the misfortune to
experience the old-style British canteen curry will know what this
means. Curry powder is spooned straight into a bubbling stew. The
result is appalling and has single-handedly set back the UK's
appreciation of curry by decades.
It is easy to cook ground spices. They simply have to be fried. Some
cooks just add powdered spices to hot oil. But it is all too easy to
burn the spices this way. the most reliable way to cook ground spices
is to make the dry masala into a wet paste by adding water.
Making a Masala Paste. 1 place the masala in a mixing bowl large
enough to let you stir it. 2 Add enough water to form a stiff paste
and no more (Vinegar is used in some masala pastes to help preserve
the). 3 Leave to stand for a minimum of 10 mins. to ensure
absorption. 4 Add a little water if it is too dry before using frying
it.
For further information see Part 2.
From: Ian Hoare Date: 29 Dec 96 National
Cooking Echo Ž
[Home] Indian (Balti) Cooking Mixes & Pastes Pt 2 Of 2 [Home]
Title: Indian (Balti) Cooking Mixes & Pastes Pt 2 Of 2
Yield: 1 Info Sheet
Ingredients
1 frying a masala paste
Instructions
Bhoona is the term for the process of cooking a masala paste in hot
oil. This is an important part of the curry-cooking process which
removes the raw taste of the spices, and influences the final taste
of the dish.
Traditionally you should fry the spice paste first, then add the
chopped onion second. This method can easily cause burned spices so I
reverse the order and have found that this works very satisfactorily.
Instructions are given in the recipes, but here is a detailed
description of the process.
1 Take a round sided pan such as a Balti pan, karahi or wok. If you
don't have one, use an ordinary frying pan (a non stick one is best).
2 Heat the oil to quite a high heat (but not smoking). Fry the garlic
(and whole spices if required) briskly for a minute or two, then
reduce the heat, add the onions, and commence stirring. 3 From this
point do _not_ let your attention wander. Keep stirring the onion and
gently add the masala paste (and in most cases the main ingredient).
Beware of spattering, but keep stirring. The water in the paste
lowers the temperature. Do not let the mixture stick at all. Do not
stop stirring, not even for a few seconds. 4 After a few minutes the
water will have evaporated out and the oil will float above the
mixture. The spices wil be cooked.
Curry Pastes, & Gravy ===================== Anyone interested in
Indian food must have encountered bottled curry or masala pastes on
the grocery shelves. There are many makes and types, but little
explanation as to what they are or what they do. They are designed to
take the labour out of blending a spive mixture, making it into a
water paste and frying it. The manufacturers do it all for you,
adding vinegar (acetic acid) and hot oil to prevent it from going
mouldy. Unfortunately they also add salt and chilli powder (ground
chillies) which makes the pastes a little overpowering. They are very
concentrated and you only need a small quantity for cooking.
These bought curry pastes are already cooked, but to "disguise"
them you will proobably need to add some other whole or ground
spices, and you will certainly need to fry garlic, ginger, onion etc.
Simply add the spice paste after these three are fried and carry on
with the rest of the recipe. It's much better to make your own, and
I've given you a few recipes
From: Ian Hoare Date: 29 Dec 96 National
Cooking Echo Ž
[Home] Indian 5-Spice Powder [Home]
Title: Indian 5-Spice Powder
Yield: 1 Servings
Ingredients
1 cumin
1 black mustard
1 fennel
1 kalonji
1 fenugreek
Instructions
Not always sold in Indian stores. Can buy the seeds & mix this
yourself.
Recipe By :
[Home] Indian Apple Chutney [Home]
Title: Indian Apple Chutney
Yield: 1 Servings
Ingredients
1 lb cooking apples
1 lb onion, chopped
2 garlic cloves, crushed
3/4 c golden raisins
2 ts salt
1 1/2 c sugar
2 1/2 c malt vinegar
1/4 ts cayenne pepper
1/4 ts ground cumin
1/4 ts ground ginger
1 ts mustard seeds
1/4 ts dry mustard
1 tb tomato paste
Instructions
Peel, core and coarsely chop apples.
Put apples, onions, garlic and raisins into a saucepan. Add salt,
sugar, vinegar and spices and mix well. Heat gently, stirring to
dissolve sugar.
Bring to a boil and simmer 30 minutes, stirring occasionally. Stir in
tomato paste and continue cooking 7-8 minutes longer or until mixture
is of a thick consistency with very little free liquid, stirring
frequently. Meanwhile, wash 3 pint jars in hot soapy water; rinse.
Keep hot until needed. Prepare lids as manufacturer directs. Ladle
chutney into 1 hot jar at a time, leaving 1/4" headspace. Release
trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and
place in canner. Fill and close remaining jars. Process 10 minutes in
a boiling-water bath.
Makes about 3 pint jars.
NOTE: This chutney improves if stored at least 3 weeks before serving.
Garnish with an Italian parsley sprig, if desired, and serve as an
accompaniment to curries or with crusty bread and cheese.
[Home] Indian Asparagus [Home]
Title: Indian Asparagus
Yield: 1 Servings
Ingredients
1 text file
Instructions
Cut asparagus sticks into 1/2 inch pieces (really small).Bunch up 6
or 7 at a time and do this. About 2 cups of A. pieces should be used
for this. Chop 1/2 red onion, and 4 jalapenos. Take 1/2 cup of
freshly grated coconut. Mince 2 cloves of garlic.
Heat 2 teaspoons of coconut or vegetable oil. Add 1/3 teaspoon black
mustard seeds, 1 red chilli crushed, 1/2 teasp. cummin seeds. When
these crackle, add jalapenoes or green chillies, add 1/3 teasp. salt.
Next, add the onions and garlic fry for 2 minutes, and then add the
chopped asparagus pieces. Stir well, simmer the heat, add 1/4 cup of
water, keep this covered with a lid and stir every 4 minutes or so.
When it is very tender, the water is all gone, and the pieces are
shrunk enough, add the fresh coconut, stir for 10 seconds, remove
from heat, and keep it covered until ready to use. This recipe can be
used for green beans, carrots, cabbage, etc. These are very popular
dishes in the southern parts of India. Serve this with rice and rasam
or saambaar (whose recipe I posted a few days ago), pappadum and
yogurt and pickle......
Aruna from:av9y@poe.virginia.edu (Aruna Viswadoss)
[Home] Indian Baked Raccoon (Ai) [Home]
Title: Indian Baked Raccoon (Ai)
Yield: 1 Servings
Ingredients
1 no ingredients found
Instructions
Remove skin and inner parts of raccoon, singe over fire and wash. Then
parboil for 1 hour. Place in roaster in about 3" of hot water. Add 1
carrot, apple, and onion. Bake until tender. SOURCE:*Pauline Seneca,
Cayuga, Iroquois Cookbook SHARED BY: Jim Bodle 10/92 Submitted By BILL
CHRISTMAS
Title: Indian Baklava
Yield: 1 Servings
Ingredients
1 lb self raising flour
3 tb vegetable oil
1/2 ts salt
1 warm water
2 lb blanched almonds
6 oz granulated sugar
6 tb rosewater
1 crushed seeds from 8 - 10
-cardamom; pods
1 for syrup
1 c water
10 oz granulated sugar
Instructions
Source - Asian Kashrus
METHOD:
Start by making a dough with 1 lb. self raising flour, 3 tablespoons
vegetable oil half teaspoon salt and warm water to bind it. Allow the
pastry to rest for at least half an hour at room temperature. The texture
should be soft but firm.
For the almond filling, grind 2 tablespoons blanched almonds-not too fine,
as the texture should be crunchy. Add 6 oz. granulated sugar, 6 tablespoons
of rosewater (not essence of rosewater) and crushed seeds from 8 - 10
cardamom pods. The cardamom and the quantity of cardamom is optional. A
roasting tin 30 cm x 22 cm is just right to take this quantity of baklava.
Don't use a non-stick tin if you can help it, as the baklava has to be cut
with a sharp knife in the tray. Prepare the tray by brushing the bottom and
sides with tablespoon of vegetable oil. Divide the pastry into four equal
parts. Start by rolling out one part very thin and place in the bottom of
the greased baking tray. Trim the sides. Divide the almond mixture into 3
equal parts. Spread one-third evenly over the bottom-layer of pastry. Build
up with alternate layers of pastry and almond mixture, brushing each
successive layer of pastry with tablespoon of vegetable oil, ending up with
a layer of pastry, the top of which should also be brushed with oil. Using
a sharp knife, cut through the layers of almond and pastry into diamond
shape pieces, pressing the pastry down as you go along to avoid crinkling
the top layer.
This should produce 30 35 pieces , depending on the size of each piece.
Bake in a preheated oven on the top shelf for 1 hour. In the meantime,
prepare the syrup. Boil 1 cup of water and add 10 oz. granulated sugar
which should be kept boiling over a low flame for 10 minutes. Let the
baklava cool a little when it is removed from the oven and ladle the warm
syrup over it evenly. Try to get the temperatures of the baklava and the
syrup as even as possible. When the baklava is cold remove each piece
separately and carefully. Store in an airtight container in a cool place
and serve as required. Baklava freezes very successfully .
Posted to JEWISH-FOOD digest V97 #007
From: alotzkar@direct.ca (Al)
Date: Tue, 7 Jan 1997 15:14:43 -0800
[Home] Indian Bean Bread [Home]
Title: Indian Bean Bread
Yield: 8 Servings
Ingredients
4 c cornmeal
1/2 ts baking soda
2 c cooked beans
2 c boiling water
Instructions
Put cornmeal in bowl, mix in drained beans. Hollow out a hole and put in
soda and water. Make stiff dough enough to form balls. Drop balls into pot
of boiling water. Cook about 45 minutes or until done. Serve with greens
and pork.
>From: "Bonnie"
- - - - - - - - - - - - - - - - - - -
Per serving: 317 Calories (kcal); 1g Total Fat; (3% calories from fat); 10g
Protein; 66g Carbohydrate; 0mg Cholesterol; 83mg Sodium
Food Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
NOTES : Here is a bread adopted by the early settlers of the US. YUMMY!
Nutr. Assoc. : 0 0 0 0
Preparation Time: 0:00
[Home] Indian Bean Terrine In Brown Herb Sauce W Blu [Home]
Title: Indian Bean Terrine In Brown Herb Sauce W/Blu
Yield: 8 Servings
Ingredients
----------------------INDIAN BEAN TERRINE-----------------------------
1 lb dried small white or pinto
-beans
1 tb unsalted butter
1/2 c yellow cornmeal
2 c water
1 ts salt
1/8 ts white pepper
1/2 ts red chile powder
1 ts ground cumin
------------------------BROWN HERB SAUCE------------------------------
3 c veal stock
4 tb unsalted butter, softened
2 tb chopped fresh tarragon
3 tb chopped fresh chives
2 tb chopped fresh dill
2 tb chopped fresh basil
32 sprigs fresh chervil, for
-garnish
8 whole chives, for garnish
---------------------BLUE CORNMEAL TORTILLA---------------------------
----------------------------FEATHERS----------------------------------
8 blue cornmeal tortillas
1 c vegetable oil
Instructions
Soak the beans overnight in enough water to cover. The following day,
drain the beans, rinse under cold running water, and place in a pot
with fresh water to cover. Bring to a boil over high heat, then
reduce heat and simmer for several hours until the beans are soft.
Remove from heat and drain. Mash the beans and mix with butter and
cornmeal. Set aside.
Bring the 2 cups of water to a boil over high heat. Add the bean
mixture, salt, pepper, chile powder and cumin. Reduce the heat and
simmer 20 minutes, stirring occasionally to prevent burning. Pour
into a greased 5-X-9 inch loaf pan, cool to room temperature, and
chill in the refrigerator overnight or until firm. Unmold from the
loaf pan, cut into approximately 1/2 inch slices, and set on a cookie
sheet. Reheat in a 350 degree F. oven for 10 minutes, until warm.
For the Brown Herb Sauce, bring the stock to a boil in a large
saucepan over moderate heat. Add the butter ands tir until
completely melted. Add the tarragon, chives, dill and basil, stir 1
minutes, and remove from the heat.
Cut the tortillas into feather shapes with scissors or a small paring
knife. In a skillet over moderate to high heat, heat the oil until it
almost reaches the smoking point. Using two forks, dip each tortilla
feather into the hot oil, remove and blot with a paper towel.
Spoon some Brown Herb Sauce onto each plate and place 2 slices of the
Indian Bean Terrine in the center. Garnish with a Blue Cornmeal
Tortilla Feather and a whole chive, and sprigs of fresh chervil.
****************************
From "Native American Cooking," bu Lois Ellen Frank
Title: Indian Beans
Yield: 10 Servings
Ingredients
1 lb pinto beans -- dried
3 qt water
1 cn tomatoes -- (1pound)
1 lg onion -- chopped
8 sl bacon -- cut in 2 pieces
3/4 c celery -- sliced
1 1/2 ts salt
3/4 ts cinnamon
6 tb sugar
3 tb vinegar
Instructions
Wash beans; place in 6 qt. kettle with 3 qts. water and bring to a simmer.
Cover; cook 4 hours, or until tender.
Mix remaining ingredients with beans and cooking water. Place in 4 qt.
casserole; cover and bake in 350 oven 2 to 3 hours or until done. Add
water if necessary.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
[Home] Indian Beef Kabobs With Corn [Home]
Title: Indian Beef Kabobs With Corn
Yield: 4 Servings
Ingredients
1/3 c water
1/3 c mango chutney
1 ts curry powder
1/2 ts ground cardamom
1/2 ts ground ginger
1/2 ts ground cumin
1/4 ts sugar
1/4 ts pepper
1/8 ts garlic powder
1 lb lean boneless sirloin steak
2 lg ears fresh corn
each cut into 8 (1/2-inch)
-pieces
1 lg purple onion; cut into 8
-wedges
Vegetable cooking spray
Instructions
Place first 9 ingredients in container of an electric blender or food
processor; cover and process until smooth. Set aside.
Trim fat from steak, and cut steak into 24 cubes. Combine steak cubes and
chutney mixture in a large heavy-duty, zip-top plastic bag. Marinate in
refrigerator 2 hours. Remove steak from bag. Place marinade in a small
saucepan, and bring to a boil; set aside.
Thread 6 steak cubes, 4 corn pieces, and 2 onion wedges alternately onto
each of 4 (12-inch) skewers.
Coat grill rack with cooking spray; place on grill over medium-hot coals.
Place kabobs on rack, and grill 6 minutes on each side or to desired degree
of doneness, basting with reserved marinade.
Yield: 4 servings.
PER SERVING: 292 CALORIES (23% FROM FAT); FAT 7.4G (SATURATED FAT 2.7G);
PROTEIN 30.0G; CARBOHYDRATE 26.8G; CHOLESTEROL 82MG; SODIUM 114MG
Cuisine:
"Indian"
Source:
"Cooking Light Low-Fat Ways To Cook Meats"
Copyright:
"1996 Oxmoor House"
- - - - - - - - - - - - - - - - - - -
Per serving: 16 Calories (kcal); trace Total Fat; (10% calories from fat);
1g Protein; 4g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
[Home] Indian Beef Patties In Pitas With Cucumber Yogurt [Home]
Title: Indian Beef Patties In Pitas With Cucumber Yogurt
Yield: 4 Servings
Ingredients
1 oz fresh ginger root; 1 cube
2 lg garlic clove; minced
3 md jalapeno chile peppers;
-seeded and chopped
2 tb fresh mint
1 md onion; quartered
1 lb extra lean ground beef
1 salt; to taste
2 ts ground cumin --cucumber
-yogurt---
1/2 sm cucumber; peeled, seeded,
-cut in sm
2 c plain lowfat yogurt
Instructions
TO PREPARE: For the patties, mince first 4 ingredients in a food processor.
Add the onions; pulse until minced. Add the ground beef, cumin, and 1
teaspoon salt; pulse to combine.
Make the Cucumber Yogurt recipe: Mix cucmbers and yogurt in a small bowl;
set aside.
TO COOK: Heat the broiler. Divide ground beef mixture into 8 portions. Form
each portion into a patty, 3 inches in diameter. Transfer patties to a
broiling pan. Broil patties, turning once, until they are browned on both
sides, about 6 minutes.
TO SERVE: Place 2 beef patties into each pita bread. Then, spoon a portion
of the Cucumber Yogurt into each Indian Beef Patty Pocket. Serve
immediately.
Per serving: 386 Calories; 22g Fat (51% calories from fat); 29g Protein;
18g Carbohydrate; 85mg Cholesterol; 164mg Sodium
NOTES : A Subcontinental spin on Gyros, about as easy as hamburgers. You
can substitute ground lamb or chicken for the beef in these meat patties.
Or you can substitute 1-inch cubes of lamb, chicken, fish or beef for the
ground meat patties and use the remaining patty ingredients listed as a
marinade for the meat or fish cubes, which are then broiled.
Recipe by: Ron West
Posted to Bakery-Shoppe Digest V1 #491 by Ron West on
Jan 7, 1998
[Home] Indian Beef With Cucumber Rice [Home]
Title: Indian Beef With Cucumber Rice
Yield: 6 Servings
Ingredients
1 1/2 lb lean beef boneless chuck
-roast
1 1/4 c plain nonfat yogurt
1 ts cardamom seeds (removed from
- pods); crushed
1/4 ts ground cloves
1/8 ts ground nutmeg
1 tb reduced-fat margarine
2 c chopped onions (about 2
-large)
1 tb grated gingerroot
2 cloves garlic; finely
-chopped
3/4 ts coriander seed; crushed
1/2 ts cumin seed
1/4 ts ground turmeric
3/4 ts salt
Cucumber Rice; (recipe
-follows)
1/4 c cold water
1 tb cornstarch
1 tb all-purpose flour
Chopped fresh cilantro
Instructions
Trim fat from beef roast; cut beef into 1-inch cubes. Mix 1 cup of the
yogurt, the cardamom, cloves and nutmeg in glass or plastic bowl or heavy
plastic bag; stir in beef. Cover and refrigerate at least 4 hours.
Heat margarine in 10-inch nonstick skillet over medium heat until melted.
Cook and stir onions, gingerroot and garlic about 2 minutes. Stir in beef
mixture, coriander, cumin, turmeric and salt. Heat to boiling; reduce
heat. Cover and cook, stirring occasionally, until meat is tender, about 1
1/2 hours.
Prepare Cucumber Rice. Shake water, cornstarch and flour in tightly
covered container; gradually stir into beef mixture. Heat to boiling,
stirring constantly. Boil and stir 1 minute. Serve beef mixture over
Cucumber Rice; drizzle with remaining 1/4 cup yogurt and sprinkle with
cilantro.
CUCUMBER RICE:
Mix all ingredients; heat if necessary.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crockerr Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crockerr
cookbooks. Because MasterCook and Betty Crockerr use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Description:
"Here are many of the classic flavors of far-away India: cardamom,
cloves, nutmeg, ginger, coriander, cumin and turmeric. The Indians
love their cooling raita, yogurt with cucumber. We've stirred crunchy
cucumber right into the rice."
Copyright:
"c General Mills, Inc. 1998."
- - - - - - - - - - - - - - - - - - -
Per serving: 323 Calories (kcal); 10g Total Fat; (26% calories from fat);
31g
Protein; 30g Carbohydrate; 97mg Cholesterol; 402mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit;
0
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 1660 0 253 3615 0 3931 2679 0 0 0 0 0 0 2130706543 0 0 0 0
0 0 0 3010 0
Preparation Time: 0:00
[Home] Indian Blue Cornbread [Home]
Title: Indian Blue Cornbread
Yield: 8
Ingredients
1 equipment: frying pan
1 sm onion; minced
1 c blue; white or yellow
1 ; cornmeal
1 ts salt
1 c milk
1/2 c cubed cheese; up to 1, up to
1 c pork cracking or 1/2 cup
-crumbled; cooked bacon
2 tb lard or bacon fat
1 c unbleached flour
1 tb baking powder; 2 beaten eggs
Instructions
1 Saute the onion with the lard in a small heavy 8" frying pan. Mix
together the meal, flour, salt and baking powder in a bowl.
2 Add the onion and the rest of the ingredients and pour the mixture into
a hot frying pan. Bake in an oven at 450f for 20-25 minutes. Cut into
wedges and serve.
Converted by MC_Buster.
Recipe by: Big Kevin Little Kevin
Converted by MM_Buster v2.0l.
[Home] Indian Blueberry Pudding [Home]
Title: Indian Blueberry Pudding
Yield: 6 Servings
Ingredients
1 lb blueberries; fresh or frozen
4 c water
1/2 c flour
1 c sugar or honey; to taste
Instructions
This dish was originally also made with chokecherries. I had no idea what
a chokecherry was since they are not found in the Pacific Northwest.
However, my artist, Chris Cart, sent me some chokecherries from Maine.
These tiny cherries are bitter enough to surprise you, and the pit is the
biggest part of the fruit. The whole cherry, pit and all, was pounded up
and used to preserve meat, and they are certainly sour enough to do just
that. When they were made into a pudding it must have taken the family's
entire stock of honey to provide enough sweetening. Wild blueberries, which
could not be preserved so easily, were also used for this dish. You can use
frozen and have an Indian meal at any time of the year.
Boil the berries in the water. Drain the juice and set aside. Mash the
berries and mix with the flour. Combine the sugar or honey with the juice
and add to the berry/flour mix. Stir well. If lumps are present add a
little more water and continue to stir. Bring to a simmer and stir
constantly until thick. Check for sweetness. Cool and serve.
From . Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
[Home] Indian Boiled Shrimps [Home]
Title: Indian Boiled Shrimps
Yield: 6 Servings
Ingredients
1 lb raw shrimps, shelled and
-deveined
1 c boiling water
1 ts salt
1 ts ground coriander
1/2 sm onion, minced
8 peppercorns
1/4 c cooking oil
1 ts salt
1/2 ts ground cuminseed
1 ts ground turmeric
1 tb lemon juice or lime juice
1 lg lemon or lime, cut into
-wedges
Instructions
Combine shrimps, boiling water, salt, coriander, onion, and peppercorns in
saucepan. Bring to a boil; cook for 2 to 3 minutes, or until shrimps just
begin to turn pink; drain. Heat oil in skillet; remove from heat. Stir in
salt, cuminseed, turmeric, and lemon juice. Add shrimps and toss to coat
shrimps with mixture. Place shrimps in shallow baking pan. Broil under
medium heat for about 5 minutes, or until shrimps are pink and slightly
browned on the edges. Serve with lemon or lime wedges, Makes 4 to 6
servings. Typed by cjhartlin@msn.com Source: Woman's Day.
Posted to MM-Recipes Digest V4 #258 by "Cindy Hartlin"
on Oct 1, 97
[Home] Indian Bread Collection [Home]
Title: Indian Bread Collection
Yield: 0 Servings
Ingredients
125 g wheat flour
125 g chickpea flour
1/2 onion; chopped
1 Tbls coriander leaves
1 ts salt
1/2 ts turmeric
1 ts cumin/coriander powder
1/2 ts chili pepper
pn hing
110 ml water
250 g chickpea flour
290 g rice flour
1/4 c tomatoes,
1/4 c onion,
1 Tbls green pepper
1 Tbls coriander leaves
2 Tbls cumin/coriander powder
2 ts ajama (indian oregano)
2 ts salt
1 ts turmeric
1/2 ts chili pepper
pn hing
1 clove garlic
3/4 l warm water
175 g whole wheat flour
125 g white flour
15 ml oil
oil
300 g white flour
1/2 ts baking soda
1/2 ts baking powder
110 ml milk
110 ml yogurt
15 ml oil
1 egg,
1/2 ts sugar,
1/2 ts cumin seeds
350 g whole wheat flour
170 ml water
1 ts salt,
350 g whole wheat flour
170 ml water
1 potato per bread
onions,
fresh coriander leaves,
1 ts garam masala
salt
black pepper
oil
Instructions
1. Mix all ingredients.
2. Roll into balls. Flatten with wet hands on wet paper towel. Make 3-5
holes with fingertip.
3. Drop with towel onto hot, greased griddle. Add few drops of oil. Flip
once with spatula. Cook until browned.
1. Mix all ingredients to bring to almost pouring consistency.
2. Spread large spoonfuls on well heated griddle. Pour teaspoon of oil on
top. When slightly browned, flip it over.
3. Serve hot with yogurt chutney.
1. Mix flour and 15 ml oil. Make dough by adding water a little at a time.
Dough should be softer than pie dough, soft enough to roll easily. Knead
until it holds together. Let rest 15 minutes.
2. Make balls slightly larger than golf balls. Roll out each ball to
circle 1/3 cm thick.
3. Drop into hot oil, turning once while it cooks. Drain on paper towels.
1. Mix dry ingredients.
2. Heat beaten egg, milk and yogurt until barely warm. Add to flour
mixture. Mix the dough, kneading just enough to hold together. Add water if
necessary. Add cumin seeds. Let dough rest, covered, 35-40 minutes in warm
spot.
3. Heat oil in pan.
4. Divide into 20 small balls. Roll each ball to 1/3 cm thick. Broil,
turning once.
1. Gradually add water to flour to make a dough softer than pie dough.
Knead. Let it rest for 15 minutes.
2. Knead for a few seconds more. Make golf ball-sized balls. Roll out to
1/2 cm thick.
3. Broil on both sides (Susheel's method) or cook in skillet, flipping
once and then drop directly on flame (Sunetra's method). Butter with ghee.
1. Boil potatoes until very soft.
2. Saute onions.
3. Mash together potatoes, spices and oil. Add onions.
4. Make dough as for chapati breaking into balls the size of a quarter.
Roll as thin as possible to still support the filling. Place filling on one
circle and cover with another, sealing edges.
5. Cook under broiler or in oiled skillet on medium heat. Turn once.
Author's Notes:
Here are several bread recipes I've gotten from friends. The omelet isn't
really a bread but it happened to be in the same file so I threw it in.
Can also be made by replacing potatoes and onions with cauliflower. Cook on
low heat.
Difficulty : easy.
Precision : measure ingredients.
Difficulty : easy.
Precision : measure ingredients.
Difficulty : easy.
Precision : measure ingredients.
Difficulty : easy.
Precision : measure ingredients.
Difficulty : easy.
Precision : measure ingredients.
Difficulty : easy.
Precision : measure ingredients.
- - - - - - - - - - - - - - - - - -
Contributor: Jacqueline Clement clement_j@apollo.HP.COM
Preparation Time: 0:00
Title: Indian Bread
Yield: 1 Servings
Ingredients
4 c flour
2 ts baking powder
1/2 ts salt
1 water
Instructions
These are from the American Indian Society Cookbook. It was published in
December 1984. If anyone wants the complete book (approximately 80 pgs/
150 recipes) the address for inquiry is
American Indian Society of Washington, D.C.
519 - 5th Street, S.E.
Washington, D.C. 20003
Mix ingredients with enough water (added gradually) to knead. Put in
lightly greased baking pan and bake at 375 degrees until light brown on top
(about 30 minutes). This can also be baked in hot ashes.
Posted to FOODWINE Digest 18 October 96
Date: Sat, 19 Oct 1996 16:57:40 -0400
From: Garry Howard
[Home] Indian Broiled Fish With Many Spices [Home]
Title: Indian Broiled Fish With Many Spices
Yield: 4 Servings
Ingredients
2 tb lemon juice
2 tb dry mustard
2 ts ground cumin
1 ts ground coriander
1 ts salt
1/4 ts garam masala (optional, see
-note)
4 swordfish or halibut steaks,
- 1-inc; h thick (about 2 l
2 tb melted margarine or butter
Instructions
The fragrant brushing of spices called for here will add a piquant
flavor redolent of Indian cooking to fish steaks, whether swordfish
or halibut. Mix together all ingredients except fish and margarine.
Spread mixture evenly on both sides of fish. Place fish in shallow
glass or plastic dish. Cover and refrigerate at least 12 hours. Set
oven control to broil or 550F. Arrange fish on rack in broiler pan
and drizzle with melted margarine. Broil with tops about 4 inches
from heat until light brown, about 7 minutes. Turn. Drizzle with
melted margarine. Broil until fish flakes easily with fork, 5 to 7
minutes longer. NOTE: Garam masala is a blend of ground spices with
many variations. It is available in Indian markets and at some
supermarkets.
[Home] Indian Butter Chicken Chicken Markhani [Home]
Title: Indian Butter Chicken: Chicken Markhani
Yield: 1 Servings
Ingredients
1 sm chicken
1/2 c curd
1/2 pod* garlic (ground)
2 cm piece ginger (ground)
1/2 ts red chilies (ground)
1 for sauce:
1/2 kg tomatoes
1 salt to taste
8 ts tomato ketchup
1/4 ts red chili powder
1/2 c crushed cashewnuts
4 tb butter
1 ts sugar
1 few drops of red coloring**
Instructions
Marinate the chicken pieces in curd, garlic, ginger, chilies and salt
for 4-5 hours. Then pressure cook the chicken until tender (5-7
minutes). Blanch tomatoes and strain them to make a puree. Put the
puree, salt, chili powder and sugar in a pan. Cook it on a slow fire
till the puree thickens. Add 2 tablespoons butter, chicken pieces,
tomato ketchup and cashewnuts. Cook for a few minutes before
serving, add 1 tablespoon butter and heat it. Place it in the
serving dish and put 1 more tablespoon butter.
*I am assuming that they are referring to what is a "bulb" of garlic
in American English - but I really don't know. I always put tons of
garlic in everything anyway.
**Throughout the entire directions do I find where they add the red
food coloring.
"The Family Cookbook" by Jasleen Duggal From:
diana@ix.netcom.com(Diana L. Ford )
[Home] Indian Cabbage With Fennel And Onions [Home]
Title: Indian Cabbage With Fennel And Onions
Yield: 1 Servings
Ingredients
1 qt shredded cabbage; (i use a
-variety of types
2 onions; sliced
5 fenugreek seeds
1/2 ts cumin seeds
1/4 ts brown mustard seeds
1/2 ts fennel seeds
2 cloves garlic
1 1/2 inches fresh ginger
1 canned or ripe tomato
1/2 ts turmeric
1 fresh hot green chili; (i
-use jalapeno)
1 3/4 ts salt
1 ts ground garam masala
1 tb lemon juice
4 c cooked basmahti rice
Instructions
Spray saute pan with Pam. Pour in fenugreek, cumin, mustard, and fennel
seeds. Spray seeds with Pam. Saute, stirring, until sizzling and color
changes. Add onions and saute over med. heat 3 min, until lightly browned.
Add shredded cabbage, stir and cook a few minutes to release juices. Place
ginger, garlic, chili, turmeric and tomato in blender. Puree. Add to
cabbage. Cover and cook over low heat until cabbage is very tender. Add
lemon juice and salt. Cook 5 min. Add garam masala and serve over rice.
Posted to recipelu-digest Volume 01 Number 658 by "Diane Geary."
on Jan 31, 1998
Title: Indian Cabbage
Yield: 4
Ingredients
1/2 oz butter
1 tb vegetable oil
1 md onion; sliced
1 1 inch piece fresh root
-ginger; peeled and grated
1 1/2 lb green cabbage; shredded
1 ts ground turmeric
1 ts salt
1/2 ts paprika
1 tb lemon juice
1 ts garam masala
1 natural yoghurt for serving;
- (optional)
Instructions
Heat a wok or large frying pan until hot, add the butter, oil and the
onion and stir fry for 1 minute over high heat, stirring all the time.
Add the ginger and continue cooking for a further 1 minute. Add the
cabbage with the turmeric, salt and paprika and stir fry for 2 minutes,
stirring all the time.
Stir in the lemon juice and the garam masala and serve immediately with
natural yoghurt if wished.
DISCLAIMERc Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
[Home] Indian Carrot Curry (Gadjar Kari) [Home]
Title: Indian Carrot Curry (Gadjar Kari)
Yield: 4 Servings
Ingredients
1/4 c margarine or vegetable oil
1 tb cumin seeds
1 1/2 ts yellow mustard seeds
1 1/2 ts ground turmeric
1 ts ground cardamom
1 ts curry powder
1/2 ts ground cloves
1/4 ts cayenne
1 lb carrots; peeled and sliced
1 md banana; peeled and sliced
1/4 c golden raisins
1 c water
1 about 1 ts salt
1 ground black pepper
1 chopped parsley or coriander
- for ga; rnish
Instructions
Heat the margarine in a large nonreactive pan over medium heat. Add
the cumin seeds, mustard seeds, turmeric, cardamom, curry powder,
cloves and cayenne, and saute until fragrant, about 30 seconds.
Add the carrots and saute until lightly coloured, 3 to 5 minutes.
Stir in the banana and raisins.
Add the water, salt and pepper to taste. Bring to a boil, cover ,
reduce the heat to low and simmer until the carrots are tender, but
not mushy, about 20 minutes.
Uncover, increase the heat to medium, and cook shaking frequently
untilmost of the liquid is evaporated and the carrots and raisins are
glazed, 5 to 10 minutes. Garnish with parsley.
Nutritional info per serving: 198 cal; 2g pro, 22g carb, 13g
fat(54%), 709 mg salt
Source: Miami Herald, 9/5/96 formatted by Lisa Crawford
[Home] Indian Carrot Pudding [Home]
Title: Indian Carrot Pudding
Yield: 6 Servings
Ingredients
4 c milk
2 tb basmati rice
1 lb carrots; peeled and minced
1/3 c sugar
1/4 c blanched almonds or blanched
- pistac; hios, chopped
1/4 ts ground cardamom
1/4 c heavy cream or coconut milk
1 ts rosewater
1 silver and/or gold leaf
-slivers, to; garnish
Instructions
In a heavy saucepan, place the milk over medium high heat, and bring to a
boil. Sprinkle the rice into the boiling milk, stirring constantly for
several minutes to keep the rice from settling on the bottom of the pan.
Reduce the heat to medium-low and cook the rice at a gentle boil until the
milk is reduced by half and the rice is tender, about 20 minutes, stirring
often to prevent a skin from forming on the surface of the milk.
Stir the carrots into the milk-rice mixture and continue cooking until the
carrots are tender and the mixture is reduced to a thick sauce, about 15
minutes; stir frequently to prevent scorching on the bottom.
Stir the sugar, about two-thirds of the almonds or pistachios, and the
cardamom into the pudding and cook, stirring constantly, until the mixture
begins to stick to the pan bottom, about 10 minutes. Remove from the heat,
spoon into a bowl, and let cool to room temperature.
Stir 1/4 cup of the cream or coconut milk and the rosewater into the
pudding. Cover tightly with plastic wrap or aluminum foil and chill for at
least 3 hours.
Shortly before serving, remove from the refrigerator and check consistency;
it should be a bit thinner than traditional rice pudding. If it seems too
thick, stir in a little more cream or coconut milk. Spoon into individual
bowls and sprinkle with the remaining almonds or pistachios and the silver
and/or gold leaf (if used).
NOTES : "In India, puddings like this are adorned for special occasions
with slivers of tissue-thin silver leaf or gold leaf. These inert metals
are edible and may be purchased at art-supply stores and some fancy-food
shops."
Recipe by: James McNair's Custards, Mousses and Puddings
Posted to MC-Recipe Digest V1 #898 by KSBAUM@aol.com on Nov 10, 1997
[Home] Indian Carrot Salad [Home]
Title: Indian Carrot Salad
Yield: 8 Servings
Ingredients
1 tb corn oil
1 tb lime juice
1/2 ts cumin; ground
1/2 ts cinnamon
1/4 ts salt
1/2 ts garlic; minced
4 c carrots; sliced & cooked
1/2 c wheat sprouts or cooked
1 wheat berries; for garnish
Instructions
Whisk oil and lime juice together in large bowl. Whisk in cumin,
cinnamon, salt and grlic. Sir in carrot. Cover and refregerate until
cold. Serve chilled, garnished with wheat sprouts.
Food Exchanges per serving: 2 VEGETABLE EXCHANGES
CHO: 10g; PRO: 1g; FAT: 2g; CAL: 61; Low-sodium diets: This recipe is
suitable.
Source: The Art of Cooking for the Diabetic by Mary Abbot
Hess.,R.D.,M.S. and Matharine Middleton
Brought to you and yours via Nancy O'Brion and her Meal Master
Title: Indian Chai Tea
Yield: 1 Serving
Ingredients
4 Green cardamom pods
1 c Water
1 sl Ginger root - (1/4" thick)
2 Black tea bags
1/2 c Nonfat milk
2 tb Honey
Instructions
Lightly crush cardamom pods and seeds using side of knife. Bring water,
crushed cardamom and ginger to boil in small saucepan. Reduce heat and
simmer 5 minutes. Add tea bags and let steep 3 minutes. Remove tea bags.
Stir in milk and heat tea to simmer. Stir in honey and strain into cup.
Serve the tea warm or as a lightly iced refreshing beverage.
Makes 1 (1-cup) serving.
Each serving: 185 calories; 75 mg sodium; 2 mg cholesterol; trace fat; 43
grams carbohydrates; 5 grams protein; 0.17 gram fiber
Recipe Source:
Los Angeles Times - 01-06-1999
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
- - - - - - - - - - - - - - - - - -
Preparation Time: 0:00
[Home] Indian Cheese (Paneer & Channa) [Home]
Title: Indian Cheese (Paneer & Channa)
Yield: 6 Servings
Ingredients
1 stephen ceideburg
1 1/2 qt whole milk
1 1/2 c cultured buttermilk
Instructions
Pour milk into a heavy 4-quart saucepan. Bring to a boil over
medium-high heat, stirring occasionally.
Reduce heat to medium and stir in buttermilk.
When the curds form a mass (you'll see a clear, pale-yellow whey
surrounding the curds), remove pan from heat, Let stand, partially
covered, for 10 minutes.
Line a colander with a double layer of dampened cheesecloth. Set the
colander in the sink or in a bowl if you wish to save the whey (see
note).
Gently pour the curds and whey into the cheesecloth.
Gather together the corners of the cloth, give one or two twists, and
tie with a kitchen twine.
Hang the cheesecloth bag over the faucet and let the cheese drain for
1 hour, or until it is as thick as yogurt (this is channa).
If the weather is warm, leave the cheesecloth bag in the colander,
set the colander on a plate to catch the drippings, and refrigerate
until the cheese has thickened.
Unwrap the channa and use immediately, or cover and store in the
refrigerator for up to 4 days.
Yields approximately 10 ounces.
Note: Save the whey for making your next batch of paneer, use it for
cooking lentils or pilafs, or add it to soups.
Paneer cheese: Snugly wrap cheesecloth around the channa to form a
"cake." Place on a cookie sheet, place another cookie sheet on top
and add weights (for example, 2 or 3 large cans of tomatoes, 2 or 3
bricks, a large pitcher of water). Let the cheese sit for 2 to
4 hours.
Use immediately, or cover and refrigerate for up to 5 days.
Yields 8 ounces (1 cup).
PER OUNCE (channa): 75 calories, 5 g protein, 0 g carbohydrate, 6 g
fat (4 g saturated), cholesterol and sodium content is not available,
0 g fiber.
PER OUNCE (paneer): 100 calories, 7 g protein, 2 g carbohydrate, 7 g
fat (5 g saturated), cholesterol and sodium content is not available,
0 g fiber.
From an article by Lax Hiremath in the San Francisco Chronicle,
9/1/93.
[Home] Indian Cheese (Paneer) [Home]
Title: Indian Cheese (Paneer)
Yield: 1
Ingredients
1 2 3/4 liters cream milk; (4
-1/2 pints)
150 ml lemon juice; (1/4 pint)
Instructions
Heat the milk in a heavy based saucepan, stirring frequently to prevent it
sticking to the bottom of the pan. When the milk begins to rise, add the
lemon juice and let it boil down until the whey has seperated from the
curdled milk. This will become obvious after 1-2 minutes when the milk
becomes watery and the curd floats to the top.
Strain the curdled milk through a piece of fine muslin and tie up the ends
loosely, leaving the curds intact. Hang the cloth in a cool place for 1
hour to allow all the liquid to drain off. Alternatively, the cheese can
be formed into a block. Hang the muslin for 5-10 minutes only then
roughly shape the cheese, in the cloth, into a block. Place a weight on
top and leave for 2-3 minutes. Remove it from the muslin and cut into
cubes.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Indian Cheese - Paneer & Channa [Home]
Title: Indian Cheese - Paneer & Channa
Yield: 6 Servings
Ingredients
1 stephen ceideburg
1 1/2 qt whole milk
1 1/2 c cultured buttermilk
Instructions
Pour milk into a heavy 4-quart saucepan. Bring to a boil over
medium-high heat, stirring occasionally.
Reduce heat to medium and stir in buttermilk.
When the curds form a mass (you'll see a clear, pale-yellow whey
surrounding the curds), remove pan from heat, Let stand, partially
covered, for 10 minutes.
Line a colander with a double layer of dampened cheesecloth. Set the
colander in the sink or in a bowl if you wish to save the whey (see
note).
Gently pour the curds and whey into the cheesecloth.
Gather together the corners of the cloth, give one or two twists, and
tie with a kitchen twine.
Hang the cheesecloth bag over the faucet and let the cheese drain for
1 hour, or until it is as thick as yogurt (this is channa).
If the weather is warm, leave the cheesecloth bag in the colander,
set the colander on a plate to catch the drippings, and refrigerate
until the cheese has thickened.
Unwrap the channa and use immediately, or cover and store in the
refrigerator for up to 4 days.
Yields approximately 10 ounces.
Note: Save the whey for making your next batch of paneer, use it for
cooking lentils or pilafs, or add it to soups.
Paneer cheese: Snugly wrap cheesecloth around the channa to form a
"cake." Place on a cookie sheet, place another cookie sheet on top
and add weights (for example, 2 or 3 large cans of tomatoes, 2 or 3
bricks, a large pitcher of water). Let the cheese sit for 2 to
4 hours.
Use immediately, or cover and refrigerate for up to 5 days.
Yields 8 ounces (1 cup).
PER OUNCE (channa): 75 calories, 5 g protein, 0 g carbohydrate, 6 g
fat (4 g saturated), cholesterol and sodium content is not available,
0 g fiber.
PER OUNCE (paneer): 100 calories, 7 g protein, 2 g carbohydrate, 7 g
fat (5 g saturated), cholesterol and sodium content is not available,
0 g fiber.
From an article by Lax Hiremath in the San Francisco Chronicle,
9/1/93.
[Home] Indian Cheese - Paneer And Channa [Home]
Title: Indian Cheese - Paneer And Channa
Yield: 6 Servings
Ingredients
1 stephen ceideburg
1 1/2 qt whole milk
1 1/2 c cultured buttermilk
Instructions
Pour milk into a heavy 4-quart saucepan. Bring to a boil over medium-high
heat, stirring occasionally.
Reduce heat to medium and stir in buttermilk.
When the curds form a mass (you'll see a clear, pale-yellow whey
surrounding the curds), remove pan from heat, Let stand, partially covered,
for 10 minutes.
Line a colander with a double layer of dampened cheesecloth. Set the
colander in the sink or in a bowl if you wish to save the whey (see note).
Gently pour the curds and whey into the cheesecloth.
Gather together the corners of the cloth, give one or two twists, and tie
with a kitchen twine.
Hang the cheesecloth bag over the faucet and let the cheese drain for 1
hour, or until it is as thick as yogurt (this is channa).
If the weather is warm, leave the cheesecloth bag in the colander, set the
colander on a plate to catch the drippings, and refrigerate until the
cheese has thickened.
Unwrap the channa and use immediately, or cover and store in the
refrigerator for up to 4 days.
Yields approximately 10 ounces.
Note: Save the whey for making your next batch of paneer, use it for
cooking lentils or pilafs, or add it to soups.
Paneer cheese: Snugly wrap cheesecloth around the channa to form a "cake."
Place on a cookie sheet, place another cookie sheet on top and add weights
(for example, 2 or 3 large cans of tomatoes, 2 or 3 bricks, a large pitcher
of water). Let the cheese sit for 2 to 4 hours.
Use immediately, or cover and refrigerate for up to 5 days.
Yields 8 ounces (1 cup).
PER OUNCE (channa): 75 calories, 5 g protein, 0 g carbohydrate, 6 g fat (4
g saturated), cholesterol and sodium content is not available, 0 g fiber.
PER OUNCE (paneer): 100 calories, 7 g protein, 2 g carbohydrate, 7 g fat (5
g saturated), cholesterol and sodium content is not available, 0 g fiber.
From an article by Lax Hiremath in the San Francisco Chronicle, 9/1/93.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Indian Chicken & Rice Casserole [Home]
Title: Indian Chicken & Rice Casserole
Yield: 1 Serving
Ingredients
1 cn chicken broth
1 c basmati rice
3 garlic cloves; peeled
1 pi fresh ginger; (1/2 inch)
1 peeled and coarsely chopped
1/4 c sweetened flaked coconut
1 lg onion; halved lengthwise
1 and thinly sliced
3 ts vegetable oil
1 sm red pepper; cut in 1/2
-pieces
1 lb skinless boneless chicken
-breast ha
3/4 ts ground cumin
3/4 ts ground coriander
1/2 ts salt
1/8 ts ground red pepper; (cayenne)
2 c cauliflower flowerets (about
- 1/2 m
10 oz frozen peas and carrots
1 cn diced tomatoes; (14 ounces)
8 oz plain nonfat yogurt; (1
-container)
1 for garnish; (optional)
1 raisins
1 sliced almonds; toasted
1 sweetened flaked coconut;
-toasted
Instructions
1. Preheat oven to 350F. In 2-cup measuring cup, add enough water to
chicken broth to equal 2 cups liquid. In 2-quart saucepan, heat
chicken-broth mixture to boiling over high heat. Place rice in shallow 2
1/2 quart casserole; stir in boiling broth mixture. Cover casserole
tightly and bake 20 minutes or until rice is tender and all liquid is
absorbed. Remove casserole from oven; set aside.
2. Meanwhile, in food processor with knife blade attached or in blender at
medium speed, blend garlic, ginger, coconut, and half of onion slices
until a paste forms; set aside.
3. In nonstick 12-inch skillet, heat 2 teaspoons olive oil over medium
heat. Add red pepper and remaining onion slices, and cook until golden,
about 10 minutes. With slotted spoon, transfer vegetables to large bowl.
4. Add garlic mixture to skillet and cook 8 to 10 minutes, until golden.
Add chicken pieces and remaining 1 teaspoon oil and cook, stirring
occasionally, until chicken is lightly browned on the outside and loses
its pink color on the inside. Add cumin, coriander, salt, and ground red
pepper, and cook 2 minutes ' longer. Transfer chicken mixture to bowl with
vegetables.
5. To same skillet, add cauliflower and 1/2 cup water, heat to boiling
over high heat. Reduce heat to low; cover and simmer 6 minutes. Add frozen
peas and carrots, and tomatoes with their juice; heat to boiling over high
heat. Reduce heat to low; uncover and cook 2 minutes longer or until
cauliflower is tender and peas and carrots are heated through. Transfer
cauliflower mixture to bowl with chicken. Stir in yogurt until well mixed.
6. With fork, fluff rice. Top cooked rice with chicken mixture. Bake,
uncovered, 15 minutes longer or until heated through. Serve garnished with
raisins, toasted almonds, and toasted coconut, if you like.
Makes 6 main-dish servings. 16%cff Each serving without garnishes: About
335 calories, 28 g protein, 45 g carbohydrate, 6 g total fat (2 g
saturated), 45 mg cholesterol, 760 mg sodium.
Scanned, Typed or Downloaded and Busted by Marcia Fasy
>From: KitPATh
- - - - - - - - - - - - - - - - - - -
Per serving: 1841 Calories (kcal); 34g Total Fat; (16% calories from fat);
158g Protein; 230g Carbohydrate; 267mg Cholesterol; 2778mg Sodium
Food Exchanges: 10 1/2 Grain(Starch); 15 Lean Meat; 7 1/2 Vegetable; 1/2
Fruit; 4 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 5226 0 0 0 0 0 0 0 0 0 0 0 0 0 4424 0 0 0 0 0 0
Contributor: Good Housekeeping
Preparation Time: 1:05
[Home] Indian Chicken And Rice Casserole [Home]
Title: Indian Chicken And Rice Casserole
Yield: 1 Servings
Ingredients
1 cn chicken broth
1 c basmati rice
3 garlic cloves; peeled
1 piece fresh ginger; (1/2
-inch) peeled and coa
1/4 c sweetened flaked coconut
1 lg onion; halved lengthwise and
- thi
3 ts vegetable oil
1 sm red pepper; cut in 1/2
-pieces
1 lb skinless boneless chicken
-breast ha; lves, cut into 1
3/4 ts ground cumin
3/4 ts ground coriander
1/2 ts salt
1/8 ts ground red pepper; (cayenne)
2 c cauliflower flowerets;
-(about 1/2 medium head) c
10 oz frozen peas and carrots
1 cn diced tomatoes; (14 ounces)
1 container; (8 ounces) plain
-nonfat y
1 raisins
1 sliced almonds; toasted
1 sweetened flaked coconut;
-toasted
Instructions
1. Preheat oven to 350F. In 2-cup measuring cup, add enough water to
chicken broth to equal 2 cups liquid. In 2-quart saucepan, heat
chicken-broth mixture to boiling over high heat. Place rice in shallow 2
1/2 quart casserole; stir in boiling broth mixture. Cover casserole tightly
and bake 20 minutes or until rice is tender and all liquid is absorbed.
Remove casserole from oven; set aside.
2. Meanwhile, in food processor with knife blade attached or in blender at
medium speed, blend garlic, ginger, coconut, and half of onion slices until
a paste forms; set aside.
3. In nonstick 12-inch skillet, heat 2 teaspoons olive oil over medium
heat. Add red pepper and remaining onion slices, and cook until golden,
about 10 minutes. With slotted spoon, transfer vegetables to large bowl.
4. Add garlic mixture to skillet and cook 8 to 10 minutes, until golden.
Add chicken pieces and remaining 1 teaspoon oil and cook, stirring
occasionally, until chicken is lightly browned on the outside and loses its
pink color on the inside. Add cumin, coriander, salt, and ground red
pepper, and cook 2 minutes ' longer. Transfer chicken mixture to bowl with
vegetables.
5. To same skillet, add cauliflower and 1/2 cup water, heat to boiling over
high heat. Reduce heat to low; cover and simmer 6 minutes. Add frozen peas
and carrots, and tomatoes with their juice; heat to boiling over high heat.
Reduce heat to low; uncover and cook 2 minutes longer or until cauliflower
is tender and peas and carrots are heated through. Transfer cauliflower
mixture to bowl with chicken. Stir in yogurt until well mixed.
6. With fork, fluff rice. Top cooked rice with chicken mixture. Bake,
uncovered, 15 minutes longer or until heated through. Serve garnished with
raisins, toasted almonds, and toasted coconut, if you like.
Makes 6 main-dish servings. Each serving without garnishes: About 335
calories, 28 g protein, 45 g carbohydrate, 6 g total fat (2 g saturated),
45 mg cholesterol, 760 mg sodium. Scanned, Typed or Downloaded and Busted
by Marcia Fasy Scanned, Typed or Downloaded and Busted by Marcia Fasy
Recipe by: Good Housekeeping
Posted to MC-Recipe Digest by KitPATh on Feb 23,
1998
[Home] Indian Chicken Balls [Home]
Title: Indian Chicken Balls
Yield: 36 Servings
Ingredients
1/2 lb cream cheese
2 tb mayonnaise
1 c chopped cooked chicken
1 c blanched almonds or pecans,
-chopped
1 tb chopped chutney
1/2 ts salt
1 tb curry powder
1/2 c of grated coconut
Instructions
Beat together cream cheese and mayonnaise. Add chicken, almonds,
chutney, salt and curry powder. Shape into walnut sized balls and
roll in coconut. Chill. Makes 36 balls.
Randy Rigg
[Home] Indian Chicken Curry - With Coke [Home]
Title: Indian Chicken Curry - With Coke
Yield: 6 Servings
Ingredients
2 1/2 lb chicken breasts, or a
-chicken, cut; -up
1 water
1 salt
1 celery tops
3 tb butter or margarine
1 md tart apple, peeled & diced
1 md onion, thinly sliced
1 tb curry powder (or more for
-experien; ced palates)
1/3 c raisins
1 c chicken broth
1/2 c coca-cola
3 1/2 tb flour
1 c coffee cream, or undiluted
-evapora; ted milk
1 ts salt
1/8 ts white pepper
1 rice, cooked and hot
Instructions
Rinse the chicken pieces. In a pot of boiling salted water, cook the
chicken with a few celery tops. Cover and simmer about 1 hour or until
fork-tender. Drain and strain the broth, reserve. Bone the chicken
and cut it into 1/2-inch pieces to measure about 2-1/2 cups. In a
skillet, melt the butter/margarine. Add the apple, onion, and curry
powder and saute for 5 minutes, blending well. Stir in the raisins, 1
cup of the reserved chicken broth, and the Coca-Cola. In a bowl, mix
flour with the coffee cream/evaporated milk, stirring until smooth.
Add with salt and white pepper to the onion/apple mixture. Stir and
cook over low heat until thick and creamy. Taste for seasoning. Add
the chicken and turn into a covered container to chill overnight.
Reheat in the top of a double boiler over hot water and serve on
cooked rice with a selection of condiments (See NOTE below). NOTE:
Provide a sampling of the following condiments for sprinkling on top
of each serving: grated coconut, chopped peanuts, chopped raw onions,
raisins, sweet pickle relish, chutney, chow chow, and/or lime wedges.
[Home] Indian Chicken Curry Balls [Home]
Title: Indian Chicken Curry Balls
Yield: 1 Servings
Ingredients
4 oz cream cheese; softened
2 tb mayonnaise
1 c chopped cooked chicken
1 c roasted chopped almonds
1/2 ts salt
2 ts curry powder
1 tb chopped chutney
1/2 c shredded coconut
Instructions
Combine first two ingredients, add the chicken, almonds and curry powder,
and chutney. Refrigerate to firm. Form into small balls and roll in
shredded coconut. Cover and chill. Refrigerate for at least 24 hrs. Will
keep up to three days. Serves 8
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "janet toomey"
on Oct 16, 1997
[Home] Indian Chicken Curry Coca-Cola [Home]
Title: Indian Chicken Curry Coca-Cola
Yield: 6 Servings
Ingredients
2 1/2 lb chicken breasts or a
1 chicken, cut-up
1 water
1 salt
1 celery tops
3 tb butter or margarine
1 tart apple, peeled
1 and diced
1 md onion, thinly sliced
1 tb curry powder (or more
1 for experienced palates)
1/3 c raisins
1 c chicken broth
1/2 c coca-cola
3 1/2 tb flour
1 c coffee cream or undiluted
1 evaporated milk
1 ts salt
1/8 ts white pepper
1 rice, cooked and hot
Instructions
Rinse the chicken pieces. In a pot of boiling salted water, cook the
chicken with a few celery tops. Cover and simmer about 1 hour or
until fork-tender. Drain and strain the broth; reserve. Bone the
chicken and cut it into 1/2-inch pieces to measure about 2-1/2 cups.
In a skillet, melt the butter/margarine. Add the apple, onion, and
curry powder and saute for 5 minutes, blending well. Stir in the
raisins, 1 cup of the reserved chicken broth, and the Coca-Cola.
In a bowl, mix flour with the coffee cream/evaporated milk, stirring
until smooth. Add with salt and white pepper to the onion/apple
mixture. Stir and cook over low heat until thick and creamy. Taste
for seasoning. Add the chicken and turn into a covered container to
chill overnight.
Reheat in the top of a double boiler over hot water and serve on
cooked rice with a selection of condiments (See NOTE below).
NOTE: Provide a sampling of the following condiments for
sprinkling on top of each serving: grated coconut,
chopped peanuts, chopped raw onions, raisins, sweet
pickle relish, chutney, chow chow, and/or lime wedges. Recipe:
"International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981
[Home] Indian Chicken Curry [Home]
Title: Indian Chicken Curry
Yield: 1 Serving
Ingredients
2 1/2 ts Coriander seeds
2 ts Cumin seeds
1/8 ts Crushed red-pepper flakes
1/2 ts Turmeric
1/2 ts Ground ginger
1 pn Ground cloves
1 ts Salt
1/2 ts Freshly ground pepper
2 whole Boneless skinless
-chicken breasts
2 tb Peanut oil
2 tb Fresh ginger; minced
1 lg Garlic clove; minced
3 md Onions; halved, sliced thin
2 whole Cinnamon sticks; (3"
-long)
1 Bay leaf
3 Cardamom pods
4 c Peeled whole canned tomatoes
- with j
1 1/2 c Low-sodium chicken stock
1/4 c Plain yogurt
3/4 c Golden raisins; chopped
1/2 c Chopped fresh cilantro
Pappadams
Cooked basmati rice
Chopped cashews
Prepared mango chutney
Instructions
In a dry skillet over medium heat, toast coriander and cumin seeds until
fragrant, 1 to 2 minutes. Transfer to spice grinder, add crushed
red-pepper flakes, and grind to a powder. Place in a small bowl, and add
turmeric, ginger, cloves, salt, and black pepper. Cut chicken into 2-inch
pieces. Add chicken to spices and toss to coat.
Heat peanut oil in a large pot over medium-high heat. Add chicken, cooking
until browned, 3 to 5 minutes. Remove chicken. Set aside. Reduce heat,
and add ginger, garlic, and onions. Cook until softened and deep-brown in
color, 8 to 10 minutes. Add cinnamon sticks, bay leaf, and cardamom pods;
cook for 10 minutes. Add tomatoes, chicken stock, and cooked chicken.
Raise heat to medium-high, and cook until liquid is reduced, about 15
minutes.
Meanwhile, toast pappadams. Reduce heat to low, and stir in yogurt and
raisins. Cook until warmed throughout; add cilantro. Serve with basmati
rice, and garnish with cashews. Accompany curry with pappadams and
chutney.
Serves 4.
Recipe Source:
Martha Stewart Living -
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
- - - - - - - - - - - - - - - - - -
Contributor: Martha Stewart
Preparation Time: 0:00
[Home] Indian Chicken Pies [Home]
Title: Indian Chicken Pies
Yield: 4 Servings
Ingredients
2 tb butter
2 oz button mushrooms, chopped
1 onion, chopped
2 ts garam masala
3 1/4 c all-purpose flour
2/3 c chicken stock
8 oz cooked chicken, diced
1/3 c frozen corn, thawed
1 salt to taste
1 fresh ground pepper to taste
1/4 ts salt
1/3 c cold margarine, diced
1/3 c lard, diced
1/4 c cold water
1 egg, beaten
1 tomato slices, halved (opt)
1 fresh parsley sprigs (opt)
Instructions
Melt butter in a saucepan. Add mushrooms, onion and Garam Masala and
cook 2 minutes.
Stir in 1/4 cup of flour and cook 1 minute, then stir in stock and
bring to a boil, stirring constantly. Reduce heat and cook 2 minutes,
stirring constantly. Remove from heat and stir in chicken, corn, salt
and pepper; cool.
Sift remaining flour into a bowl. Add 1/4 teaspoon salt and cut in
margarine and lard finely until mixture resembles bread crumbs. Add
cold water and mix to form a fairly firm dough. Knead gently until
smooth.
Preheat oven to 375'F. (175'C.). Preheat a baking sheet. Cut off 2/3
of pastry and cut in 4 equal pieces. Roll each piece to a 7" circle.
Line 4 (5") fluted pie pans with removable bottoms with pastry
circles, allowing pastry to overlap top edges slightly. Press pastry
well into flutes but do not trim top edge. Cut remaining 1/3 of
pastry in 4 equal pieces and roll each piece to a 6" circle.
Spoon cold chicken mixture into pastry-lined flan pans and smooth
surfaces. Dampen edges of pastry in pans and cover with pastry
circles. Seal edges well and trim by pressing pastry edges firmly
flat blade of a knife. Make a small hole in center of each pie.
Reroll pastry trimmings and cut out leaves to decorate pies. Brush
surfaces of pies with egg, then decorate with leaves and brush leaves
with egg.
Place flan pans on preheat baking sheet and bake in preheated oven
40-45 minutes or until pastry is golden brown and filling is heated
through. Cool before carefully removing from pans. Garnish with
tomato slices and parsley sprigs, if desired, and serve cold.
VARIATION: Substitute Curry Powder for Garam Masala or try a mixture
of each.
[Home] Indian Chicken Triangles [Home]
Title: Indian Chicken Triangles
Yield: 36 Servings
Ingredients
1 lb chicken breast; poached
2 tb butter
1 sm onion; diced
1 c diced mushrooms
1 ts ground cumin
2 tb minced parsley
salt and pepper; to taste
1 pk phyllo dough
1 lb butter; melted and clarified
Instructions
Finely dice poached chicken and set aside. Melt butter in a skillet and
saute onion and mushrooms until limp. Add chicken, cumin, parsley, salt
and
pepper and stir. Taste and adjust seasonings. Lightly brush a phyllo
sheet
all over with butter. Cut phyllo into 4 strips and fold each stip in half.
Brush folded stirp with butter and place 1 teaspoon chicken mixture in one
corner. Fold into a triangle and continue folding in this fashion (flag
fold) until strip is used. Brush resulting triangle packet with butter and
place on a cookie sheet with sides. Repeat with remaining phyllo and
filling. Bake at 350 for 20 minutes or until golden brown. Makes 36.
- - - - - - - - - - - - - - - - - - -
Per serving: 116 Calories (kcal); 12g Total Fat; (91% calories from fat);
2g
Protein; trace Carbohydrate; 36mg Cholesterol; 120mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2
Fat;
0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Contributor: The 50 Best Chicken Recipes Cookbook
Preparation Time: 0:00
[Home] Indian Chicken With Mint Chutney [Home]
Title: Indian Chicken With Mint Chutney
Yield: 4 Servings
Ingredients
4 boneless, skinless chicken
-breasts
4 cl garlic, chopped
1 tb grated ginger
1 tb lemon juice
1 tb garam masala or curry paste
1 tb vegetable oil
1/2 c yogurt
1 mint chutney:
6 green onions, finely chopped
1 tb grated ginger
1 ts finely chopped jalapeno
-pepper
2 ts granulated sugar
1 tb lime juice
1/2 c chopped coriander leaves
1 c chopped mint leaves
1 c plain yogurt
1 salt to taste
Instructions
Combine garlic, ginger, lemon juice, garam masala, vegetable oil and
yogurt. Spread on chicken breasts. Let marinate for 1 hour.
Combine all ingredients for mint chutney in food processor or blender.
Puree until smooth.
Place chicken on grill, close cover and grill chicken for 5 minutes
per side or until juices run clear. Serve with mint chutney on side.
Serves 4 Typed in MMFormat by cjhartlin@msn.com Source: Summer Grill
LCBO
Title: Indian Chicken
Yield: 4 Servings
Ingredients
1 3-lb. chicken; disjointed
1/4 c tomato sauce
1/4 c plain yogurt
4 cloves garlic; chopped
1 1-inch piece fresh ginger;
-peeled and chopped
6 tb corn oil
1 stick cinnamon
2 bay leaves
5 whole cardamon pods
5 whole cloves
1 hot dried red pepper
1 ts ground tumeric
1 ts salt
1 tb lemon juice
1 freshly ground black pepper
Instructions
Combine tomato sauce, yogurt and 1 cup water in small bowl. Put garlic and
ginger in blender with 2 tbs. water. Blend smooth to paste. Heat oil in
heavy casserole. Brown chicken and remove. Add bay leaves, cinnamon,
cardamon, cloves and red pepper to oil. Stir once. Add paste from blender
and tumeric. Stir and fry a minute. Add chicken, tomato sauce/yogurt
mixture, salt, lemon juice and pepper. Bring to boil. Cover and reduce
heat. Simmer 20 - 25 minutes, turning chicken once or twice. Remove top,
raise heat and cook another 5 - 10 minutes to reduce and thicken sauce.
Serve with rice. Pass raisins, chopped dry roasted peanuts and grated
coconut as accompaniments.
SERVE WITH RICE, CHUTNEY, AND
MINTED CUCUMBER IN YOGURT
From the . Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
[Home] Indian Chickpea Ragout With Vegetables [Home]
Title: Indian Chickpea Ragout With Vegetables
Yield: 4 Servings
Ingredients
1/2 c chopped fresh cilantro
1/2 c peeled and finely chopped
-cucumber
1/2 c finely chopped red onion
1 c plain yogurt
3 tb vegetable oil
1 ts cumin seeds
1 ts fennel seeds
1 ts crushed red pepper flakes
2 tb ground coriander
1 c chopped onions
1 tb grated fresh ginger
1 md zucchini; 1 pieces
1 red or green bell pepper; 1
-pieces
3 c cooked chickpeas
1 1/2 c peeled; chopped fresh
-tomatoes mi
2 tb tomato paste
1 salt and pepper to taste
Instructions
Julie Sahni
Combine the cilantro, cucumber, red onion, and yogurt. Mix well, transfer
to a small serving bowl, and refrigerate until needed.
In a large saute pan, heat the oil over medium-high heat; saute the cumin,
fennel, pepper flakes, coriander, and onions until the onions are lightly
browned, about 8 min. Add ginger, zucchini, and bell pepper, and mix well.
Pour 1/3 c water over the vegetables, cover and reduce heat to low. Simmer
until vegetables are cooked but still firm, about 5 min.
Fold in the chickpeas and tomatoes. Increase heat to medium high, and cook
uncovered until the ragout is heated through and the sauce is thick, about
5 min. Season to taste. Serve ragout garnished with the cilantro-yogurt
mixture and accompanied by pita or nan bread.
Posted to MM-Recipes Digest by "Rfm" on Sep 28, 98,
converted by MM_Buster v2.0l.
[Home] Indian Chickpea Stew [Home]
Title: Indian Chickpea Stew
Yield: 6
Ingredients
2 tb vegetable oil
1 md red bell pepper; diced
1 md yellow bell pepper; diced
1/2 md head cauliflower
1 cut into small florets
1 (2 heaping cups)
1 md zucchini; halved lengthwise
1 then thinly sliced crosswise
1 (1 3/4 cups)
1 tb cumin seeds
1 ts black mustard seeds
1 sm jalapeno pepper; seeded and
-minced
1 tb minced fresh ginger
28 oz canned pureed tomatoes in
-juice
1 ts turmeric
2 tb chopped fresh cilantro
1 tb chopped fresh oregano
1 1/2 ts garam masala
1 ts salt
2 c cooked or canned chickpeas
1 rinsed and drained if canned
Instructions
6 SERVINGS DAIRY-FREE
This spicy stew is delicious served with basmati rice or couscous,
accompanied with yogurt and fruit chutney. If using canned chickpeas,
you'll need a 19-ounce can.
In large skillet, heat 1 tablespoon oil over medium-high heat. Add bell
peppers and cauliflower and cook, stirring often, until lightly browned, 6
to 7 minutes. Transfer to bowl. Heat remaining 1 tablespoon oil in same
skillet. Add zucchini and cook, stirring often, until beginning to
soften, about 2 minutes. Transfer to bowl with peppers.
In same skillet, stir in cumin and mustard seeds. Reduce heat to medium
and cook, stirring, until seeds are aromatic and begin to pop, about 1
minute. Add jalapeno and ginger and cook 1 minute. Stir in tomatoes and
turmeric and bring to a boil. Reduce heat to low and simmer, stirring
occasionally, 20 minutes. Stir in cilantro, oregano, garam masala and
salt. Add chickpeas and cooked vegetables and cook until heated through,
about 10 minutes. Serve hot.
PER SERVING: 187 CAL.;8G PROT.; 7G TOTAL FAT (1G SAT. FAT); 27G CARB.; 0
CHOL.; 589MG SOD.; 6G FIBER
By Kathleen on Jul 24, 1999.
Per serving: 60 Calories (kcal); 5g Total Fat; (66% calories from fat); 1g
Protein; 4g Carbohydrate; 0mg Cholesterol; 360mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates
Recipe by: Vegetarian Times Magazine, July 1999, page 34
Converted by MM_Buster v2.0n.
[Home] Indian Chickpeas [Home]
Title: Indian Chickpeas
Yield: 1 Servings
Ingredients
250 gr chickpeas (1 cup)
2 tb 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
1 chopped
2 ts ground coriander
3/4 c chopped tomatoes
1 ts garam massala
1 tb cilantro, chopped
Instructions
Soak chickpeas overnight, rince, cook in water until tender. Drain,
KEEP THE COOKING LIQUID!
In a frying pan heat the oil, fry oinon until golden. Add cinnamon and
cloves, cook a few seconds. Add garlic, ginger, chili pepper, ground
coriander and cook 5 minutes, stirring. Add tomatoes, with the juice
and cook until all liquid has evaporated.
Add the chickpeas to the pan, mixe well, cook 5 minutes. Pour the
cooking liquid of the chickpeas and simmer for 25 minutes, until all
the liquid is gone.
Sprinkle with the garam massala and cilantro.
Can be served hot or cold.
[Home] Indian Chilli Dhal (Lentils) [Home]
Title: Indian Chilli Dhal (Lentils)
Yield: 4 Servings
Ingredients
115 g split red lentils
50 g small split yellow lentils
2 1/2 c water
1 ts ginger pulp
1 ts garlic pulp
1/4 ts turmeric
2 fresh green chillies
1 chopped
1 1/2 ts salt
Instructions
----------------------------------TOPPING-----------------------------------
2 tb oil or ghee
1 sm onion sliced
1/4 ts mixed mustard & onion seeds
4 dried red chillies
1 tomato, sliced
----------------------------------GARNISH-----------------------------------
1 tb chopped fresh coriander
2 fresh green chillies, seeded
1 and sliced
1 tb chopped fresh mint
1.Pick over the lentils for any stones before washing them several times.
2.Boil the lentils in the water with the ginger, garlic, turmeric and
chopped green chillies for about 15-20 minutes until soft.
3. Mash the lentil mixture down. The consistency of the mashed lentils
should be similar to that of a creamy chicken soup.
4. If the mixture looks too dry, just add some more water. Season with the
salt.
5. To prepare the "topping", heat the oil and fry the onion with the
mustard and onions seeds, dried chillies and sliced tomato for 2 minutes.
6. Pour this "topping" over the dhal and garnish with fresh coriander,
green chillies and mint.
TNT by Imran C.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary"
on Jul 6, 1997
Title: Indian Chowder
Yield: 1 Servings
Ingredients
1/2 lb 15-bean gourmet mix;
-(available at specialty s
1 tb salt
1 qt pork stock; (see note)
3/4 lb ham shank or ham bone; (or
-substitute same amoun
1 lg onion; chopped
1 sm can; (14 1/2-ounces) whole
-tom
1/2 green bell pepper; chopped
1/2 ts chili powder; (or to taste)
1/2 lemon; juice of
1/2 garlic clove; minced,
-(optional)
1 sm can; (16 ounces) hominy,
-drain
1 ear fresh corn; reserve cob,
- or use 1 can
1 salt and freshly ground
-black peppe; r to taste
Instructions
Notes: Open Hearth, 2930 N. 117th St., in Wauwatosa, WI. Milwaukee Journal
Sentinel.
Sort and examine beans thoroughly for stones and debris. Wash and place in
kettle or bowl, with water to cover and 1 tablespoon salt. Soak overnight.
Next day, drain, rinse and place beans in 6-quart kettle with pork stock.
Add ham shank, ham bone or ham; bring to boil. Reduce heat and simmer 2 1/2
to 3 hours or until soft. Add onion, tomatoes, green pepper, chili powder,
lemon juice, garlic, hominy, corn and corn cob, if using fresh.
Add salt and pepper to taste. Remove corn cob and ham bone, if using. Cool
ham bone, remove meat from bone and return meat to pot. Simmer another 30
minutes. Makes about 8 large servings.
Note: If pork stock is not available, substitute pork base and water. Also
may substitute chicken stock, but then use ham -- not ham bone or shank --
to better control saltiness.
Chef Peter Dereszynski serves the hearty bean chowder only on Thanksgiving
Day. The variety of beans and freshness of ingredients make its flavor
unique, he said, adding that it may be served with warm bread and a green
salad for a light fall meal. Unlike the other chowder recipes, this one
does not include cream or milk.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25,
1998
[Home] Indian Chutney - Microwave [Home]
Title: Indian Chutney - Microwave
Yield: 1 Servings
Ingredients
2 apples- cored & chopped
1/2 c onion- chopped
1/2 c raisins
1/3 c vinegar
1/4 c brown sugar- packed water
2 tb candied citron -opt
1 ts curry powder salt
1/2 ts ginger; ground
1/8 ts cinnamon; ground
1/8 ts cloves; ground
1 garlic clove-peeled & minced
Instructions
Cook all ingredients on high covered (100%) for 5 minutes. Stir. Cook
uncovered for further 3 minutes. MAKES: 1 3/4 cups
[Home] Indian Chutney Dressing [Home]
Title: Indian Chutney Dressing
Yield: 1
Ingredients
2 tb sour cream
2 tb yoghurt
3 tb chutney of your choice
1 tb white wine vinegar
1/4 ts mild curry powder
1/4 ts cinnamon
1 salt and pepper to taste
Instructions
Whisk together all the ingredients and chill until ready to use. If you
would
like a thinner consistency, thin with boiling water, a few drops at a time.
Converted by MC_Buster.
Per serving: 65 Calories (kcal); 6g Total Fat; (79% calories from fat); 1g
Protein; 3g Carbohydrate; 13mg Cholesterol; 16mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
Title: Indian Chutney
Yield: 7 Quarts
Ingredients
4 lb unripe mangoes
2 c chopped onions
2 c raisins
2 c dried currants
4 c white vinegar
4 c brown sugar
1 1/2 c sugar, granulated
8 tb chopped ginger
4 ea dried hot peppers, crumbled
2 ea lemon rinds
4 ea garlic cloves
4 tb mustard seed
2 tb salt
4 ts cinnamon
1 ts tumeric
1/2 ts ground cloves
1/2 ts cayenne pepper
Instructions
Combine and let sit overnight. Bring to a boil stirring constantly,
until the mangos and onions are transparent. Add water if necessary
to prevent burning. Adjust flavor for hotness and tartness.
Pack hot into half pints, process 5 minutes in boiling water bath.
[Home] Indian Coconut Rice Pilaf [Home]
Title: Indian Coconut Rice Pilaf
Yield: 1 Servings
Ingredients
2 c long grain rice
2 c coconut milk
1 ts grated fresh ginger
4 tb oil
1 1/2 ts black mustard seed
8 dried red chillies
1/3 c sesame seeds
1 c flaked fresh coconut
1 salt
Instructions
directions (From Julie Sahni's Classic Indian Vegetarian cookbook)
soak 2c long grain rice in water, meanwhile boil 2c coconut milk +
1.5c water + 1t grated fresh ginger Drain and add the rice, bring to
a boil again, cover, turn off heat.
In separate pan, fry 4T oil + 1.5t mustard seeds until they pop add 8
chopped dried red chillies, brown add 1/3c sesame seeds and brown
lightly.
Pour the flavored oil + 1 - 1.5t salt over rice, toss in 1c flaked
fresh coconut (or dried unsweetened that's been soaked).
[Home] Indian Cooking Measurements [Home]
Title: Indian Cooking Measurements
Yield: 1 Info
Ingredients
1 no ingredients
Instructions
HANDFUL..The quantity obtained by using the hand as a scoop, filling
it as full as possible.
TWO FINGERS OR THREE FINGERS..For measuring dry materials such as
baking popwder, salt, etc. Using the number of fingers called for,
hold the fingers close together and dip into the material and lift
out with the fingers and thumb without turning the hand.
ONE FINGER OF FAT, GREASE, ETC..Use the little finger as a scoop and
scoop out as much fat as will stay in the bend of the little finger.
ONE CUP..About as much dry or liquid material as can be contained in
a 10" cow horn.
Source: "Indian Cookin'", Compiled by Herb Walker, 1977
[Home] Indian Corn Soup [Home]
Title: Indian Corn Soup
Yield: 6 Servings
Ingredients
1 md onion -- finely chopped
2 cloves garlic -- finely
1 chopped
1/2 ts dried thyme
3 tb unsalted butter
20 oz frozen corn
3 c chicken broth
1 ts curry powder
1 c coconut milk
1 ts sugar
2 ts lime juice
2 tb cilantro -- finely chopped
1 salt
Instructions
Cook the onion, garlic, and thyme in 2 tbsp butter in a 4 qt pot over
medium heat about 10 minutes. Add the corn and half the broth, cover
partially, and simmer until the kernals are soft, about 15 minutes.
Heat the remaining tbsp of butter in a small saucepan over low to
medium heat. Stir in the curry powder and heat gently for 1 minute to
wake up its aroma, but be careful not to let it burn. Remove the pan
from the heat. Puree the corn mixture in a blender or food processor
and then strain it through a food mill with a medium disk or a medium
mesh strainer. Add the rest of the broth to the strained mixture.
Whisk the cooked curry, coconut milk, sugar, lime juice and cilantro
into the soup a minute or two before serving. Season with salt.
Recipe By : Splendid Soups
[Home] Indian Corn Sticks [Home]
Title: Indian Corn Sticks
Yield: 1 Servings
Ingredients
1 c cornmeal
1/3 c flour
1 c milk 2 tb lard melted
1 mix cornmeal, flour, salt.
-add milk; , egg and
1 lg beat until smooth. fill
-well-grease; d
2 c molasses
2 ts salt
Instructions
cornstick pans almost to the top (or pour into a greased 8 in. pan).
Bake in a preheated 425o oven for 12 to 15 minuets. Serve with
molasses or maple syrup.
[Home] Indian Cornbread [Home]
Title: Indian Cornbread
Yield: 12 Servings
Ingredients
3 c yellow cornmeal
1 1/2 c flour
1 cn evaporated skim milk
4 ea egg
4 oz sour cream, light
4 oz cheddar cheese -- grated
1 cn creamed corn
1 jar pimentoe
2 ts cunmin
1 ts salt
Instructions
mix ingredients, bake in greased iron skillet or baking dish @ 350
till done. About 40min.
Recipe By : Cheryl Gimenez
From: Date:
[Home] Indian Creamy Rice Dessert With Raisins And Almonds [Home]
Title: Indian Creamy Rice Dessert With Raisins And Almonds
Yield: 6 Servings
Ingredients
1 qt milk
4 cardamom
1 cinnamon stick
2 cloves
1/3 c arborio rice
2 tb raisins
1/3 c sugar
1/4 c almonds; whole
1 mint for garnish
Instructions
Directions: Preheat the oven to 350 degrees F. Bring the milk, cardamom,
cinnamon, and cloves to a boil. Add the rice, stir to combine, and return
to a boil. Reduce the heat and simmer over very low heat for about 30
minutes, stirring from time to time. Don't cover. Add the raising and sugar
and simmer for another 45 minutes. Remove from the heat. While the rice is
cooking, put the almonds on a baking sheet and roast then in the oven for
10 minutes or until toasted and golden brown. Slice them into smaller
pieces or chop in a food processor. Assembly: Spoon creamy rice into each
of 4 warm soup bowls, sprinkle with toasted almonds, and garnish with a
sprig of mint. This dessert is also good cold
NOTES : Makes 4 Servings
Posted to Bakery-Shoppe Digest V1 #499 by "Terry Van Kirk"
on Jan 10, 1998
[Home] Indian Cucumber Salad [Home]
Title: Indian Cucumber Salad
Yield: 4 Sweet Ones
Ingredients
3 md size cucumbers
1 c plain low-fat yogurt
1 tb fresh lemon juice
1 ts ground cumin
1 ts dried mint leaves
Instructions
Peel cucumber, cut in half, discard seeds and slice thinly. Mix
remaining ingredients together, add cucumbers and stir together. Food
Exchange per serving: 1 VEGETABLE EXCHANGE; CAL: 37; CHO: 1mg; CAR:
6g; PRO: 3g; SOD: 46mg; FAT: 0g;
Souce: Light & Easy Diabetes Cuisine by Betty Marks. Brought to you
and yours via Nancy O'Brion and her Meal-Master
[Home] Indian Cucumber Soup [Home]
Title: Indian Cucumber Soup
Yield: 4 Servings
Ingredients
1 lg garlic clove
1/2 sm onion; cut in half
1 1/4 c cucumber slices; peeled and
-seeded
1 cn 15-oz. garbanzo beans;
-drained and rinsed
1/2 ts salt
1/2 c reduced sodium chicken broth
3/4 c nonfat plain yogurt
1 tb lemon juice
1/2 ts ground cumin
1 pepper; to taste
4 lg mint leaves
Instructions
Mince garlic, onion, and cucumber in blender, scraping down sides of
container with spatula from time to time. Add remaining ingredients
except mint leaves. Process until smooth. Cover and refrigerate for
at least 1 hour. (Soup can be made a day ahead and refrigerated).
Just before serving, transfer mixture to blender with 4 mint leaves;
puree. Adjust seasonings to taste. Divide among 4 chilled soups
bowls. Serve chilled.
Source: Brad Herald, 10/6/94 :: MM by Sue Woodward
[Home] Indian Cucumber-Tomato Relish [Home]
Title: Indian Cucumber-Tomato Relish
Yield: 4 Servings
Ingredients
1 md cucumber
1 md tomato
1 ts salt
1/8 ts fr. ground black pepper
1 ts roasted grnd cumin seeds
1 1/2 tb lemon juice
2 tb cilantro
1/8 ts cayenne pepper (optional)
Instructions
Dice cucumber and tomato. Combine all ingredient in serving bowl. Mix
well. Cover and refrigerate for 30 minutes. To Serve: Bring cold
serving bowl to table. Enjoy or not as you choose.
[Home] Indian Curried Peas [Home]
Title: Indian Curried Peas
Yield: 4 Servings
Ingredients
2 ts oil
2 ts butter or margarine
1 c minced onions
1 clove garlic
1 sl gingerroot, 1/2-in thick,
-peeled
1 ds caraway seeds
1/2 ts salt
1 ds black pepper
1 ds ground turmeric
1/4 c tomato puree
10 oz pkg frozen peas or
1 lb fresh peas
1 ds ground coriander
1/8 ts ground cumin
1/8 ts red pepper
1 1/4 c sliced mushrooms
1 plain yogurt (optional)
1 sweet chutney (optional)
Instructions
These peas, with curry spices and mushrooms, offer a fragrant and
fiery side dish.
Created by: The Golden Temple Conscious Cookery, Los Angeles
Heat oil and butter in large heavy skillet. Add onions and saute until
tender. Puree garlic and ginger in blender with small amount of water
and add to onions. Add caraway seeds, salt, pepper and turmeric. Cook
8 minutes, stirring often to prevent sticking and scorching. Add
tomato puree and heat through. Add peas and simmer 5 minutes. Add
coriander, cumin and red pepper and cook 10 minutes. Add mushrooms,
cover and cook 10 minutes longer, or until mushrooms are tender.
Serve with yogurt and sweet chutney, if desired.
[Home] Indian Curried Vegetables [Home]
Title: Indian Curried Vegetables
Yield: 2
Ingredients
1 tb peanut oil
2 ts mustard seeds
2 ts coriander seeds; crushed
1 ts chopped fresh garlic
1 ts chopped fresh gingerroot
1 ts chopped fresh lemon grass or
- lemon; zest
1/2 c cremini or chanterelle
-mushrooms; sliced
1 or shiitake mushrooms
2 1/2 c red bell popper; sliced
1/2 c yellow bell pepper; sliced
1/2 c carrots; sliced and blanched
1 (see note)
3/4 tb curry powder or to taste
1 tb paprika
1/2 c white wine
1/2 c fat-reduced coconut milk
1/2 c tomato sauce
1/2 c canned chickpeas; rinsed and
- drained
1/2 c sugar snap peas
1/8 ts cayenne; or to taste
1 ts tamari or soy sauce
1 tb fresh minced cilantro
1/2 c cooked jasmine rice
Instructions
MAKES 2 SERVINGS VEGAN
Heat oil in saute pan over medium-low heat; add mustard arid coriander
seeds. Saute until seeds pop, being careful not to burn, about 1 minute.
Add garlic, gingerroot and lemon grass or zest; saute until aromatic,
about 1 minute. Add mushrooms, bell peppers and carrots; saute until
tender. Add curry and paprika; stir to coat vegetables. Add wine; stir
to deglaze pan. Add coconut milk, tomato sauce, chickpeas, snap peas and
cayenne; continue simmering. Reduce sauce to desired consistency. Stir
in tamari or soy sauce and cilantro. Serve over jasmine rice. Makes 2
servings.
NOTE: To blanch carrots, bring a pot of water to a boil. Drop carrots in
and cook until tender-crisp. Remove carrots and run under cold water or
drop into an ice water bath to stop cooking.
PER 1 1/2 CUP SERVING: 465 CALORIES; 13G PROTEIN; 13G TOTAL FAT; (2G SAT.
FAT) 69G CARBOHYDRATE; 0MG CHOLESTEROL; 612MG SODIUM; 5G FIBER
Per serving: 157 Calories (kcal); 8g Total Fat; (52% calories from fat); 2g
Protein; 13g Carbohydrate; 0mg Cholesterol; 387mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Recipe by: Vegetarian Times Magazine, February 1997, page 52
Converted by MM_Buster v2.0n.
[Home] Indian Curry Paste For Seafood [Home]
Title: Indian Curry Paste For Seafood
Yield: 1 Batch
Ingredients
6 lg garlic cloves
3 stalks lemongrass
4 inch fresh gingerroot,
-peeled and c; hopped (about
1/2 ts turmeric
1 tb fresh lemon juice
1 ts coarse salt
1 ts vegetable oil
Instructions
Use the lower 6 inches of 3 stalks of lemongrass, outer leaves
discarded and the stalks sliced
Into a food processor with the motor running drop the garlic, the
lemongrass, and the gingerroot, blending the mixture well, add the
turmeric, the lemon juice, and the salt, and blend the mixture,
adding the oil if necessary, until it forms a paste, Transfer the
paste to a jar with a tight-fitting lid.
The paste keeps, covered and chilled, for 2 weeks. Makes about 2/3
cup.
[Home] Indian Curry Potatoes And Peas [Home]
Title: Indian Curry Potatoes And Peas
Yield: 1 Servings
Ingredients
6 potatoes, chopped large and
1 steamed
1 1/2 c cooked peas
3/4 c plain yogurt
3/4 inch coarsely chopped
1 ginger
3 chopped fresh green chilies
1/2 c fresh or dry shredded
1 coconut
1/2 ts garam masala
3 tb ghee or oil [light
1 vegetable oil recomended -
1 jm]
2 ts black mustard seeds
1 tb cumin seeds
11 curry leaves
1/3 ts yellow asafetida powder
1 ts turmeric
1 1/2 tb ground coriander
1 optional:
1 ts salt
2 tb fresh parsley or coriander
1 tb fresh lemon juice
Instructions
In blender, combine yogurt, ginger, green chilies, and coconut and
blend until smooth. Add garam masala and pulse for a few seconds.
(Set aside)
Heat ghee in large pan over moderately high heat. When hot, add
mustard and cumin seeds and fry until mustard seeds sputter and cumin
seeds turn golden brown. Stir in curry leaves and asafetida, and
quickly follow with the potatoes. Stir-fry for 3-4 minutes and then
pour in the yogurt mixture, peas, tumeric, coriander, and salt.
Gently toss to mix.
Reduce heat to low and fry for 3-5 minutes. Gently stir and
scrape ingredients from bottom of pan. When done add lemon juice and
fresh herbs if desired.
ENJOY!!!!
I thought that I'd post this recipe, one of my favorites. It can be
eaten either cold or hot. Also it comes out rather dry and not like
the traditional wet curries. Hope you find this useful! Steffen
stef114@aol.com End of Forwarded Recipe.
jai@caprica.com (Jai Maharaj) soc.culture.indian
[Home] Indian Curry Spice Mix [Home]
Title: Indian Curry Spice Mix
Yield: 1 Servings
Ingredients
1/2 c coriander seed
1/4 c cumin seed
7 whole red chiles
1 tb whole black peppercorns
1 tb mustard seed
2 tb ground turmeric
2 tb fenugreek seed
Instructions
If you use a baiking tray and the oven, preheat the oven to 300 F. Line the
baking tray with aluminum foil and place all the whole spices in separate
heaps on the tray (this is so that you can easily remove the smaller spices
as they det done_. Place the baking tray on the top shelf for up to 10
minutes, or until the spices become aromatic and slightly brown. Do not
over-roast. If you use a frying pan ( aheavy cast iron pan is preferred),
set it over low heat and separately dry-roast the whole spices, stirring
them and shaking the pan constatly until the aroma is released and they
begin to brown. (When roasting the cillies, keep your face averted as they
give off a punget, eye-watering smoke) Do not let the spices burn.
If you are using ground spices, warm them gently on a baking tray in the
oven until they begin to give off an aroma, taking care not to burn them;
this is a quick process.
Feed the roasted whole spices into a spice grinder, blender or mortar and
grind or pound into fine powder. (This will have to be done in batches.)
Accumulate the powder in bowl or pour it into a storage jar. Add the
preground spices and stir or shake the mixtrue until all the spices are
thoroughly blended. Cover the bowl or cap the storage jar tightly.
NOTES : if using ground spices, here are the measurements coriander 1/2
cup,
1/4 cup of cumin,
1/2 tablespoon of cayenne, 1 tablespoon of ground black pepper. I
have done this both with pre ground spices and with whole. I prefer to use
whole, but had excellent results with the ground.
Recipe by: The Cuisines of Asia, by Jennifer Brennan
Posted to MC-Recipe Digest V1 #1029 by Julie Johnston
on Jan 21, 1998
Title: Indian Curry
Yield: 1
Ingredients
1 lamb shoulder; (diced)
1 oil
1 onions
1 garlic
1 splash of wine; (red or
-white)
1 a bottle of pre-pared sauce;
- such as an indian
1 ; korma/red curry
Instructions
Place a small amount of oil into a pan, add diced lamb shoulder - cook
until
brown. Then add some onions and a little bit of garlic, cook until onions
have
also caramelised to a nice brown colour.
Then add a splash of wine - make sure you use good quality wine (either red
or
white) as poor quality wine will result in a poor quality sauce.
Then add a prepared sauce, to your liking - and simmer down the sauce,
according to the prescribed time on the sauce (usually 30 - 40 minutes).
Serve with steamed or boiled rice...
Recipe courtesy Lachlan Bowtell, Meat & Livestock Australia
Converted by MC_Buster.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
Title: Indian Dressing
Yield: 4 Servings
Ingredients
3 tb tinned milk
5 tb mango chutney; sieved
1/2 hard boiled egg; chopped
1 tb crystallised ginger; chopped
1 tb ginger juice
1/2 ts freshly ground black pepper
1 ts curry powder
1 sm apple; grated
Instructions
Blend everything together until smooth.
Title: Indian Dyes
Yield: 1 Info
Ingredients
1 no ingredients
Instructions
In the book "How Indians use Wild Plants for Food, Medicine &
Crafts", the author Frances Densmore lists out excellent formula's
for different dye colors - and what is contained herein is a small
sample of what if available in the book itself.
"Red Dye This formula was used.. in dyeing porcupine quills for the
writer, the result being a brilliant scarlet which closely resembled
analine dye. The quills were seen in the dye.
Sanguinaria canadensis L. Bloodroot 2 handfuls Root Prunus
americana Marsh. Wild Plum 1 handful inner bark Cornus
Stolonifera Michx. Red-osier dogwood 1 handful inner bark Alnus
Incana (L.) Moench. Alder 1 handful inner bark Hot
Water, 1 qt. The inner bark of the trees and the root of the
bloodroot were used, all being boiled before the quills were put in
the dye.
[Home] Indian Egg Curry [Home]
Title: Indian Egg Curry
Yield: 4 Servings
Ingredients
2 tb curry powder
1 c onion; finely chopped
2 tb butter
1 tb flour
1 c milk
8 ea hard cooked eggs; chopped
4 ea toasted english muffins
1 fresh cilantro or parsley
-chopped
Instructions
Saute onion in butter until soft. Stir in curry and flour and heat an
additional 2 mins. Slowly add the milk, stirring constantly as sauce
thickens. Add chopped eggs and heat thru. Pour over muffins, garnish
with parsley or cilantro and serve. Curry Powder
5T hot dried red chile powder 1/2 t powdered ginger 1/2 t mustard
seeds 1/2 T cloves 2 inch stick cinnamon 4 T coriander seeds 4 T
cumin seeds 3 T tumeric 1/2 t fenugreek 1/2 t cardamom
Mix together and blender in grinder until fine
Title: Indian Eggs
Yield: 1
Ingredients
1 onion; chopped
6 eggs; beaten
1/2 ts garam masala
1 green chilli; chopped
1 fresh coriander
Instructions
Mix the ingredients well. Add a little butter to a pan and cook slowly.
Garnish with a little chopped fresh coriander.
Converted by MC_Buster.
Recipe by: Late Lunch
Converted by MM_Buster v2.0l.
[Home] Indian Fish Kebabs [Home]
Title: Indian Fish Kebabs
Yield: 4 Servings
Ingredients
1 lb monk fish or other firm fish
1 yellow squash
1 green bell pepper
1 red bell pepper
1 cherry tomatoes
1 bay leaves
1 cooked brown rice or
1 pita bread
1 lemon wedges
1 sprigs of mint
---------------------------CHERMOULLA---------------------------------
4 sm garlic cloves, minced
1 ts ground cumin seeds
1/2 ts sweet hungarian paprika
1/8 ts cayenne
1 pn [generous] saffron
1/4 c chopped fresh cilantro
1/4 c fresh lemon juice
3/4 c olive oil
1 salt
1 black pepper
Instructions
This is a very colorful and tasty arrangement of marinated and then
skewered and grilled vegetables and fish. The marinade, called
chermoulla, is a blend of fragrant seasonings, oil, and lemon juice.
In this version I've suggested my favorite vegetables for kebabs. You
should choose your own favorites; some other good choices are
eggplants, mushrooms, and onions. special equipment: skewers (if you
are using bamboo skewers, soak them in water for 1/2 hr. and fill
them out to the ends so the skewers won't burn)
Combine the ingredients for the chermoulla. Cut the fish into 1-inch
cubes. Similarily, cut the vegetables into 1-inch cubes. Place the
fish and vegetables in the chermoulla and marinate, refrigerated, for
2 hours.
When you are ready to assemble the kebab, soften the bay leaves in
boiling water for several minutes. Alternate the tomatoes, peppers,
yellow squash, and fish on skewers. Place a bay leaf occasionally on
the skewers next to the fish. Reserve the chermoulla.
Cover the broiler pan with foil and plkace the kebabs on it about
an inch apart. Broil for 15 to 20 minutes, basting with the reserved
chermoulla, and turning frequently to cook evenly.
Serve on rice or in pita bread and garnish with lemon wedges and
sprigs of mint. From Sundays at Moosewood Restaurant
[Home] Indian Fish Korma [Home]
Title: Indian Fish Korma
Yield: 4 Servings
Ingredients
750 g fish fillets
1 lemon juice
1 ts salt
1 ts black pepper
1 ts ground turmeric
1 oil for frying
1 lg onion, finley sliced
1 md onion roughly chopped
1 ts chopped garlic
1 tb chopped fresh ginger
3 fresh red chillies
2 tb blanched almonds
1 tb white poppy seeds (optional)
2 ts ground cummin
2 ts ground coriander
1/4 ts ground cardamom
1/4 ts ground cinnamon
1 small pinch ground cloves
1/4 ts saffron strands
2 tb boiling water
1/2 c natural yoghurt
1 salt to taste
2 tb chopped fresh coriander
Instructions
Wash and dry fish, cut into large serving pieces and rub with lemon juice,
salt, pepper and turmeric. Heat oil in a frying pan for shallow fring and
on high heat, brown the fish quickly on both sides. Lift out on to a plate.
In the same oil fry the sliced onion until golden brown, remove and set
aside.
Put chopped onion, garlic, ginger, chillies, almonds, poppy seeds into a
blender jar and puree. If necessary add a little water. Add ground spices
and blend once more, briefly.
Pour off all but about 2 Tbl oil from pan and fry the blended mixture until
colour changes and it gives out a pleasant aroma. The mixture should be
stirred constantly while frying and care taken that it does not stick to
the pan and burn. Add 1/2 cup water to blender container and swirl out any
remaining spice mixture. Add to pan.
Pound saffron strands in mortar aned pestle, add boiling water and stir,
add to mixture in pan. Add yoghurt, stir and simmer gently for a few
minutes, then add fish pieces, turning them carefully in the sauce. Add
salt to taste. Cover and simmer for about 10 minutes, then sprinkle with
fresh coriander and serve hot with rice.
Imran C.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary"
on Apr 27, 1997
[Home] Indian Flat Bread (Roti) [Home]
Title: Indian Flat Bread (Roti)
Yield: 1 Serving
Ingredients
1 ts oil
250 g (2 cups) plain flour
Water
Butter or margarine
Oil for frying
Instructions
Mix the oil and the flour with a bit of water to make a soft dough. Knead
well and allow to rest for 30 minutes. Roll into 4 balls then roll out
into
circles, spread with butter and sprinkle with flour. Re-roll the dough and
roll into circles again. Fry gently with a little oil until brown flecks
appear.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 40 Calories; 5g Fat (100% calories
from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Contributor: Miss RG Victor rec.food.recipes 12/95
Preparation Time: 0:00
[Home] Indian Food Recipe [Home]
Title: Indian Food Recipe
Yield: 4 Servings
Ingredients
1 bunch spinich
1 oil
1 black mustard seeds
1 crushed red chillis
1 turmeric
1 mint
1 yoghurt
1 lemon juice
Instructions
Contributed to the echo by: Jonathan Kandell Indian Food Recipes Put
about four tablespoons veg oil in pan. Heat on med. Put in black
mustard seeds and chillis and heat until mustard seeds begin to pop.
Then add spinich and a tiny bit of water, cover, and cook on low for
a few minutes, until spinach is practically done.
Turn off heat, and add quite a bit of mint; stir it in well. Add a
cap of Real Lemon (c), or fresh squeezed. Add two large dollups of
yogurt--about 1/3 as much in volume as the spinach before cooking.
Stir well and eat.
I forgot one step: Before covering and cooking spinich, sprinkle with
enough turmeric to make it look like dust.
[Home] Indian Foodstuffs [Home]
Title: Indian Foodstuffs
Yield: 1 Servings
Ingredients
1 none
Instructions
(From Various Posters)
Tandoor(i) is an earthern (?) oven btw. The famous vegetarian items
made with them are perhaps naan and 'tandoori' roti. Roti is a simple
Indian bread which may also be known as chapati to some. Naan/roti
with aloo mattar/panneer mattar/aloo palak etc. is a wonderful
combination.
> What are the hindhi names for the green (brown) lentils and orange
lentils > commonly found in "Western" markets?
i dont know about the green ones, but the red ones are masoor daal
(sometimes spelled masur, and other variants).
> Are the other types of lentils actually lentils or split peas? Are
they > obtained from an Indian/Paki store?
Mung daal is just split and hulled mung beans, the same little green
jobs used for generic bean sprouts by the Chinese & others. Tuvar
daal is also called toor daal, and comes in oily & non oily forms.
They look similar to Western yellow split peas (a bit bigger, less
brightly yellow, and flatter though). In fact, i've seen some
recipes which suggest substituting yellow split peas for tuvar daal
if you cant get the real thing; won't taste exactly the same but it
works. SO neither daal is a pea or a lentil, officially, just some
more legumes. They should be readily available at any Indian or
Pakistani store; mung beans may be available at SE Asian/Chinese
groceries too, although maybe only the whole kind....
Masoor Daal, split red lentils Urad Daal, a small white lentil
normally used for making masla dosas. Chana Daal, garbanzo
beans/chickpeas Toor Daal, oiled split peas
>Masoor Daal, split red lentils >Urad Daal, a small white lentil
normally used for making masla dosas. >Chana Daal, garbanzo
beans/chickpeas
True, but most of the time Chana dal (no, not China Doll ;-)) refers
to a bean that looks a lot like split yellow peas, but a little
bigger and yellower. It tastes very different though. Often roasted
and fried in small quantities as a spice. No substitutes. Available
in Indian stores.
>Toor Daal, oiled split peas
Not split peas, but rather a dal of its own. Looks like split yellow
peas, with kind of a dull yellow color. Used in sambar.A lot of
Indians I know say it's their favorite basic dal, but I don't happen
to like it. Also called Toovar Dal.
Comes in oiled and nonoiled form.
rfvc Digest V94 Issue #168 Aug. 12, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
[Home] Indian Fragrent Ginger Rice [Home]
Title: Indian Fragrent Ginger Rice
Yield: 5 Servings
Ingredients
1 c rice
2 tb veg oil
1 sm onion; halved and sliced
-lengthw
1 or more hot peppers, fresh
-or pickl; ed, rinced
1/2 inch ginger, chopped or
1/2 ts powdered ginger
2 c water
1/2 ts salt
1 garnish:
1 chopped fresh cilantro or
1 parsley
Instructions
In a heavy frying pan, heat oil, add ginger, then rice, and cook
until the rice starts to become transparent. Add onion and red
pepper, stir and continue cooking to onion softens.
Add water and salt, cover and bring to a boil. Reduce heat and simmer
5 min. or so. Remove lid and reduce heat to very low and let rice
finish, about 15 min or more.
Garnish with fresh parsley [or preferably] cilantro.
This recipe is kinda based on Indian ones but with fewer spices and
ingredients that are easily available everywhere.
Jim Weller
[Home] Indian French Toast [Home]
Title: Indian French Toast
Yield: 2 Servings
Ingredients
1/3 c besan (chick pea) flour
1/4 c mashed tofu
3/4 c water to
4 tb margarine to
4 hot green chilies
1/4 c cilantro
1 sl ginger (1/2)
2 tb chopped onion
1/2 ts salt; to taste
4 sl bread *
Instructions
* (I like sourdough, and I recommend not using a really dark type.)
Put everything but the bread and margarine into the blender/food
processor/ other implement of destruction and blend until the herbs
are medium chooped. Pour the resulting batter into a wide shallow
dish. (She says it'll keep three days covered in the frig, if you
plan meals that far ahead. I don't.)
Melt the margarine in a big skillet or frying pan. Soak one slice of
bread at a time in the batter until pretty gloppy, then toss into the
skillet and fry until the bottom is medium brown, then flip and cook
about another minute.
Serve right off the stove.
From: radhika@june.cs.washington.edu (Radhika Thekkath)
[Home] Indian Fried Bread [Home]
Title: Indian Fried Bread
Yield: 1 Serving
Ingredients
6 tb melted ghee
2 c chapatti flour; (ground
-wheat)
1 warm water
1 oil for frying
Instructions
Rub the ghee into the flour, then use enough warm water to make a firm
dough. Devide the dough into walnut sized pieces.
Heat a heavy frying pan or tavi over a medium heat. Roll out bhakhri thick
and small---aproximately 7 cms, 3 inches in diameter. Cook on both sides
in the frying pan without oil. Then add a teaspoon of oil and alloww
bhakhri to bubble up. Turn and cook the other side. Bhakris should be
golden brown and crisp on the outside.
Variation:
You can make sweet bhakri by adding 4 Tbsp of sugar to the water you used
initially to make the dough.
Vegetarian Curry Book, Asha Naran
>From: "andy&shell"
- - - - - - - - - - - - - - - - - - -
Per serving: 1530 Calories (kcal); 86g Total Fat; (48% calories from fat);
33g Protein; 175g Carbohydrate; 209mg Cholesterol; 37mg Sodium
Food Exchanges: 11 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 17
1/2 Fat; 0 Other Carbohydrates
NOTES : Rub the ghee into the flour, then use enough warm water to make a
firm dough. Divide the dough into walnut sized pieces.
Heat a heavy frying pan or tavi over a medium heat. Roll out
bhakhri thick and small---approximately 7 cms, 3 inches in
diameter. Cook on both sides in the frying pan without oil. Then
add a teaspoon of oil and allow bhakhri to bubble up. Turn and
cook the other side. Bhakris should be golden brown and crisp on
the outside.
Variation:
You can make sweet bhakri by adding 4 Tbsp of sugar to the water
you used initially to make the dough.
Vegetarian Curry Book, Asha Naran
>From: "andy&shell"
Nutr. Assoc. : 3518 1599 0 0
Preparation Time: 0:00
[Home] Indian Fried Chicken [Home]
Title: Indian Fried Chicken
Yield: 6 Servings
Ingredients
6 chicken legs
1/2 ts hot chilli powder
1 ts garam masala
1 ts crushed garlic
1 ts crushed ginger
1 salt (if needed)
5 oz natural yoghurt
2 eggs
1 ts flour
1 ts crushed mint leaves
2 ts ground coriander
6 oz vegetable oil
Instructions
Make a paste of chilli, garam masala, garlic, ginger and salt and rub
into the chicken. Pour yoghurt over chicken and place in a large pan.
Cook over a low heat and simmer for about 15 minutes until all the
liquid has evaporated. Make a batter of the egg yolks, flour, mint
and coriander and rub on chicken pieces. Let the chicken dry for a
few hours. Whisk egg whites,heat oil in frying pan. Dip marinated
chicken in egg white, fry until brown. Try spice variations in this
recipe. Cheerz, Mark Herron.
[Home] Indian Fried Okra With Tamerind Paste [Home]
Title: Indian Fried Okra With Tamerind Paste
Yield: 1 Servings
Ingredients
1 one lb fresh okra [1]
2 big onions [2]
1 red ripened tomato [3]
1 tb fresh coconut powder [4]
1/4 bn cilantra, optional [5]
1 tb tamarind paste [6]
2 tb any veg oil [7]
1 ts mustard seed [8]
1 table spoon any sambar
1 powder [9]
1 salt accordingly [10]
Instructions
Wash okra in a bowl of lukewarm water, and remove all the moisture
using paper towels, it should be dry to cut. Chop okra ringwise 1/2
inch thickness. Chop 2 + 3 + 5 into very small pieces.
Place a pan with item 7, when it starts heating up, add item 8, so
that they split up, add chopped onions, fry till golden brown, add
chopped okra, fry till dark brown, add chopped tomato, fry till water
slowly disappears.All this cooking should be done on med-high.
then add 5 + 6 + 9 + 4 and very little bit of water, and 10, cook for
atleast 15 -20 mins. if you like you can add 1/2 tablespoon of sugar.
This recipe is really very nice goes well with cooked white rice and
little bit of butter. there is no question of slimy thing. the trick
is you got fry deep brown, dont care if one or two becomes black, it
really adds to the taste!!!
Jamuna From: Jamuna.Krishnappa@proteon.com (Jamuna Krishnappa)
[Home] Indian Fruit Pudding [Home]
Title: Indian Fruit Pudding
Yield: 6 Servings
Ingredients
1 lb chokecherries or blueberries
4 c water
1/2 c flour
1 c sugar or honey, or to taste
Instructions
This dish was originally made with chokecherries. These tiny cherries
are bitter enough to surprise you, and the pit is the biggest part of
the fruit. The whole cherry, pit and all, was pounded up and used to
preserve meat, and they are certainly sour enough to do just that.
When they were made into a pudding it must have taken the family's
entire stock of honey to provide enough sweetening. Wild blueberries,
which could not be preserved so easily, were also used for this dish.
Boil the berries in the water. Drain the juice and set aside. Mash the
berries and mix with the flour. Combine the sugar or honey with the
juice and add to the berry/flour mix. Stir well. If lumps are present
add a little more water and continue to stir. Bring to a simmer and
stir constantly until thick. Check for sweetness. Cool and serve.
Source: "The Frugal Gourmet Cooks American" by Jeff Smith.
[Home] Indian Fry Bread #1 [Home]
Title: Indian Fry Bread #1
Yield: 12 Servings
Ingredients
2 c flour
1/3 c powdered milk
2 ts baking powder
1 ts salt
2 ts lard or shortening
3/4 c warm water
1 oil for frying
Instructions
Contributed to the echo by: Tia Darrow Originally from: "Simply
Simpatico" put out by the Junior League of Albuquerque Indian Fry
Bread Mix dry ingredients. Cut in 1 tblsp. lard (or shortening) until
crumbly. Add water and mix until a soft dough forms. Knead until
dough is smooth and springy in texture. Make into 12 balls. Melt 1
tblsp. lard (or shortening) and brush on each ball of dough. Set
aside for 30 ea 0-45 minutes. On a lightly floured surface roll ball
to 4" circle. Then stretch to 7-8" in diameter. Poke a hole in
center. Fry in oil at 365 ea 65 degrees until lightly browned,
turning once. Serve with butter and honey...
[Home] Indian Fry Bread #2 [Home]
Title: Indian Fry Bread #2
Yield: 48 Servings
Ingredients
1 pk dry yeast
1 1/2 c warm water (about 110 deg f)
1/2 c sugar
1 ts salt
2 eggs; lightly beaten
1 c evaporated milk
7 c all purpose flour; divided
1/4 c vegetable shortening
1 vegetable oil for frying
1 powdered sugar (optional)
Instructions
FYI...I have found that the recipe is similar to that used for Mexican
Sopapillas.
In large bowl, stir together yeast and water until yeast is dissolved. Add
sugar, salt, eggs and evaporated milk and mix well. Stir in 4 c flour, 1c
at a time. Add shortening and beat until well blended. Add remaining 3 c
flour, 0.5 c at a time. Dough will be stiff, so last amounts of flour will
have to be worked in by hand. Cover bowl with plastic wrap and refridgerate
overnight or up to 5 days.
When ready to fry, roll dough to 1/8 in thickness and cut into 3" by 4"
rectangles. Heat oil to deep fryer to 360 deg F and fry 3-4 pieces at a
time, turning once or twice during cooking. Drain on paper towels. Keep
warm in 250 deg F oven until ready to serve. Sprinkle with powdered sugar
or serve with honey if desired. Makes 4 dozen.
H-WILFEHRT@NWU.EDU
(HELEN M. WILFEHRT)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Indian Fry Bread - 2C [Home]
Title: Indian Fry Bread - 2C
Yield: 6 Servings
Ingredients
4 c flour
2 tb baking powder
1 ts salt
1/2 c lard or shortening
1 warm water
1 oil; for deep frying
1 honey
Instructions
Mix flour, baking powder and salt. Cut in lard until mixture is texture of
cornmeal. Gradually add warm water, using only enough to make dough stick
together. Divide dough into 6 balls the size of a fist. Cover with towel
and let stand 10 minutes. Pat each ball out to size of large pancake. Fry
in deep hot oil until golden brown on both sides. Serve with honey.
[Home] Indian Fry Bread And Beans [Home]
Title: Indian Fry Bread And Beans
Yield: 1 Servings
Ingredients
1 lb bag of dried pinto beans
1 recipe for fry bread; *see
-below
Instructions
----------------------------------TOPPINGS----------------------------------
1 cheese; grated
1 cabbage; sliced -or-
1 lettuce; shredded
1 tomatoes; diced
1 onions; diced
1 black olives
1 sour cream
First, cook the beans. I add some dried onion flakes, coarse pepper, chili
powder, garlic powder, and salt at the end of cooking.
Fry Bread 2 cups flour 1 Tablespoon baking powder 1 teaspoon salt 1
Tablespoon shortening 1 Cup boiling water 2 cups of vegetable oil for
frying
Combine dry ingredients Add shortening and rub into flour mixture with
hands or use pastry cutter, cut in until well broken up and combined. Pour
boiling water into the flour mixture all at once, mixing with fork until
mixture forms a ball. If the mixture is too dry, add very hot tap water 1
Tablespoon at a time. If its too wet, add a little flour at a time and
knead in. As soon as a ball is formed, cover with plastic wrap and allow to
rest at room temp for at least 45 minutes. Pull off pieces of dough the
size of a lime and sprinkle with flour, on a floured board with floured
hands and a rolling pin, flatten out the dough into a 5 or six inch circle.
Poke a small hole in the center with a finger or chop stick or something to
allow bread to fry evenly. Add disc to the hot oil (about 375 degrees) and
fry for about 2 minutes on each side. Bread will puff up and bubble. Repeat
with each remaining ball of dough. To assemble, place a piece of bread on
each plate, cover with beans, and toppings of choice.
Orginal post by MSTRCOOK@aol.com on 9 Nov 1997 20:03:57 -0700, converted by
MC_Buster.
Recipe by: rec.food.recipes
Posted to recipelu-digest Volume 01 Number 319 by RecipeLu
on Nov 28, 1997
[Home] Indian Fry Bread [Home]
Title: Indian Fry Bread
Yield: 6
Ingredients
4 c flour
2 tb baking powder
1 ts salt
1/2 c lard or shortening
1 c warm water; about
1 oil; for deep frying
1 honey
Instructions
Mix flour, baking powder and salt. Cut in lard until mixture is texture
of cornmeal. Gradually add warm water, using only enough to make dough
stick together. Divide dough into 6 balls the size of a fist. Cover with
towel and let stand 10 minutes. Pat each ball out to size of large
pancake. Fry in deep hot oil until golden brown on both sides. Serve
with
honey. (C) 1992 The Los Angeles Times
Per serving: 304 Calories (kcal); 1g Total Fat; (2% calories from fat); 9g
Protein; 64g Carbohydrate; 0mg Cholesterol; 519mg Sodium
Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Indian Game Hens (Not Finished) [Home]
Title: Indian Game Hens (Not Finished)
Yield: 4 Sweet Ones
Ingredients
2 cornish game hens (about 1
-1/4 lbs; each)
4 tb soy flour
1/4 ts pepper
3 tb olive oil
4 green onions; chopped
1/2 lb mushrooms; sliced
1 tb curry powder; +
1 ts curry powder
1 ds red (cayenne) pepper
1/2 c chicken broth
1/2 c plain low-fat yogurt
Instructions
Cut hens into quarters, remove skin and discard backbone. Place 3
tablespoon of soy flour, pepper and
[Home] Indian Garlic Pickle [Home]
Title: Indian Garlic Pickle
Yield: 1 Servings
Ingredients
30 garlic cloves
8 limes
8 dry red chilies
1 ts fenugreek (indian spice)
2 ts oil
1 ts salt
Instructions
Halve the garlic cloves if they are too large. Do not wash them.
Squeeze the limes and pour the juice into a glass jar or bottle with
a plastic cover. Add the cloves and salt and mix well. Keep aside for
3 days at room temp. or in the fridge.
Heat the oil and on a low heat, stir the red chilies until they are
brown (not charred). Remove and set aside to cool. Roast the
fenugreek in the remaining oil (it can also be dry roasted). Cool.
Grind the two in a mortar and pestle or a spice grinder. Add to the
garlic lime juice mixture. This pickle may be used in a couple of
days and stays up to three months in the fridge. A couple of garlic a
day will keep most illnesses away (and some people too!)
Maya From: "maya (m.b.) nair"
From: Michael Loo Date: 22 Nov 96 National
Cooking Echo Ž
[Home] Indian Garlic Potatoes [Home]
Title: Indian Garlic Potatoes
Yield: 1 Serving
Ingredients
20 Cloves garlic; peeled
1/4 Cup water
2 jalapeno peppers; seeded and
- sliced
3 Cups cooked chickpeas;
-drained
3 Medium russet potatoes;
-peeled
and cut into small cubes
12 Ounces tomato paste
1 Teaspoon ground cumin
2 Cups water
Salt; to taste
Instructions
1.In a blender or food processor, puree garlic with 1/4 cup water. In a
heavy soup pot or Dutch oven, cook garlic paste over medium-high heat for 5
minutes, stirring, until most of the water has evaporated. Add remaining
ingredients, bring to a boil, reduce heat and simmer, uncovered, for 40
minutes, or until potatoes are tender.
Makes 6 servings.
V PER SERVING: 265 CAL(6 PERCENT FROM FAT), 10g PROT, 2g FAT, 56g CARB,
989mg SOD, 0mg CHOL, 9g FIBER.
Formatted by suechef@sover.net
- - - - - - - - - - - - - - - - - -
NOTES : Proceed with caution. The process of cooking down the garlic paste
makes this a truly strong stew.
Contributor: Vegetarian Life 4/99
Preparation Time: 0:00
Title: Indian Gazpacho
Yield: 6 Servings
Ingredients
6 lg tomatoes, blanched, skinned
1 lg red onion
1 lg green or red bell pepper
2 bn radishes, trimmed
3 lg carrots
3 lg celery ribs
2 md cucumbers, unpeeled
2 ea hot green chilies, seeded
6 lg garlic cloves, peeled
2 tb olive oil
1/2 c tomato paste
6 1/4 c vegetable stock
1 3/4 c dry red wine
1 salt
Instructions
Chop all vegetables & put in large bowl with the rest of the
ingredients. Stir well. Blend in stages until there are no vegetable
chunks left, but don't let the soup become too thin. Add salt to
taste & chill before serving.
Adapted from Ismail Merchant, "Indian Cuisine"
Title: Indian Gravy
Yield: 1 Servings
Ingredients
1 c ghee
2 lg onions, chopped
4 lg garlic cloves
1 ts grated ginger
2 ts turmeric
2 ts cayenne
2 ts garam masala
4 ea ripe tomatoes
1/3 c yogurt
1 salt
2 1/2 c water
Instructions
Heat ghee & saute onions & garlic till golden. Stir in ginger,
turmeric, cayenne & garam masala in turn. Stir fry for 5 minutes.
Add tomatoes & yogurt. Stir in salt & cook for 2 minutes.
Pour in water & bring to a boil. Reduce heat & simmer for 10
minutes. The gravy is now ready to use.
Makes 2 1/2 cups.
Michael Pandya, "Indian Vegetarian Cooking"
[Home] Indian Gulab Jamun With Milk Powder [Home]
Title: Indian Gulab Jamun With Milk Powder
Yield: 8 Servings
Ingredients
1 c milk powder
1/4 c all purpose flour
1/2 ts baking soda
1 tb melted butter
1 half and half; as needed
3/4 c sugar
3/4 c water
1/2 ts rose essence
1 oil/crisco to deep fry
Instructions
From: "maya (m.b.) nair"
Newsgroups: rec.food.recipes
Mix the milk powder, flour and baking soda. Add the butter and enough half
and half while mixing with your fingers so that you are able to form the
mixture into 1/2 inch diameter balls. Deepfry these balls on medium heat
and add to sugar syrup.
Sugar syrup: Heat the water and dissolve the sugar in it. Remove from heat
and add the Rose essence. Add the jamuns while still warm and keep pot
covered for ten minutes.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Indian Hill Station Lamb [Home]
Title: Indian "Hill Station Lamb"
Yield: 1
Ingredients
6 chops of best end of lamb
1 md onion
8 dried apricots; (8 to 10)
1 440g tin of chopped tomatoes
2 cloves chopped garlic
1 tb chopped green chilli
1 tb chopped ginger
1 tb turmeric
1 tb red chilli powder
1 tb sugar
2 tb cider vinegar or sweet and
-sour sau; ce
Instructions
In a lightly oiled frying pan over a medium heat quickly seal the lamb
chops and place to one side.
Fry the onion until light brown and add the garlic, chilli and ginger.
Over a medium heat, one by one, add the turmeric, chilli powder and the
sugar. Continue stirring for a minute then add the tomato, cider vinegar
and the pre-sealed lamb chops.
Simmer gently for six minutes, adding the apricots at the end and stir for
a further minute.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
Title: Indian Hominy
Yield: 5 Cups
Ingredients
2 c dried corn kernels
10 c water
1 c culinary ash -=or=-
2 tb baking soda
Instructions
Soak the dried corn overnight in a bowl filled with the cold water.
The following day, put the corn and water into an enameled pot.
(Because the culinary ash reacts with metal, hominy must be processed
in an enameled pot) Cover and bring to a boil over hight heat. When
the water begins to boil, stir in the culinary ash. At this point,
the ash will intensify the color of the kernels. Cover and reduce
heat. Simmer over low heat for about 5 1/2 hours, until the hulls are
loose and the corn returns to its original color. Stir occasionally
and replenish with enough water to cover the corn when necessary, or
it will dry out and burn on the bottom. Under cold running water, rub
corn between fingers to remove hulls, which should be discarded.
Drain corn in a colander. To dry hominy in the traditional manner,
spread the cooked and hulled corn on an open weave basket or screen
and place in full sun, turning the kernels every few hours, until
completely dry. Alternatively, place the kernels on a sheet pan in a
gas oven with the pilot light on, or in an electric oven on the
lowest setting, turning every few hours until dry. (Check by breaking
open a kernel: If there is any moisture inside, keep drying.) Once
propery dried, hominy will keep almost indefinitely without spoilage.
***NOTE*** Culinary ash is made from burning the wood of certain
trees until there is only ash left. Many types of trees and bushes
found in the Southwest can be used; the Navajos use juniper primarily
and the Hopis use green plants such as suwvi or chamisa bushes. The
green twigs, when burned, produce an ash with a high mineral content.
When used in cooking, it increases the food's nutritional value. When
culinary ash is mixed with boiling water and corn,the alkaline level
in the ash reacts with the corn and changes it to a more intense
color. After the water has cooled, the corn changes again - to
something close to its original color. If you live in an area where
culinary ash is difficult to obtain, baking soda can be used as a
substitute, although it doesn't have the high nutritional content of
ash. Substitute 2 tablespoons baking soda for 1 cup ash.
Title: Indian Ice Tea
Yield: 1 Servings
Ingredients
3 c water
1 tb loose black tea; (or 3-4
-orange pekoe tea
4 fresh mint leaves; (i use a
-handful as i lov
3 c ice water
3 lemons or limes; juice of
1 sugar or honey to taste
1 ice cubes
Instructions
Hi everyone: I still haven't caught up with all those boxes, or all my
Fatfree digests, but I have managed to find a lot of good recipes,
including this one for ice tea. It's from The Ethnic Vegetarian Kitchen by
Shanta Nimbark Sacharoff. It's my favorite ice tea recipe and I often make
3-4 batches at a time.
Bring 3 cups of water to a boil in a saucepan and remove from heat. Add tea
leaves (put in tea infuser for less of a mess) and mint leaves (use tea
infuser for dried mint as well). Cover the pot and steep for 5 minutes.
Remove tea leaves and mint leaves. (For a more intense mint flavor leave
mint in for 5 minutes longer.)
Strain if not using infusers, stir in honey or sugar (about 1/2 cup) until
dissolved. Add ice water and lemon or lime juice. Stir well and pour into
glasses with ice cubes.
Note: I have also tried this recipe using lemon balm instead of the mint.
It gives it a different taste and is also good.
Posted to fatfree digest by JBennicoff on Apr 29, 1998
[Home] Indian Incense (A Dough Incense) [Home]
Title: Indian Incense (A Dough Incense)
Yield: 1 Batch
Ingredients
3 tb cinnamon
5 tb sandalwood
1 tb cloves
1 tb musk rose (rosa moschata)
1 tb benzoin
1 tb curry powder
1 ts jasmine oil
1 ts musk oil
1/4 c + 2 tb. powdered willow -
-charcoal
1/2 c + 3 tb. water
3/4 ts potassium nitrate
1 tragacanth powder; as needed
Instructions
From Sandy Maine's "Herbal Incense" article in "The Herb Companion."
Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 38. Posted by Cathy Harned.
Title: Indian Jerky
Yield: 50 Pounds
Ingredients
3 ga water
2 lb dry brown sugar
1 oz saltpeter
1 oz cayenne pepper
1 c juniper berries, crushed
1 whole piece ginger
Instructions
Bring water to a boil and add remining ingredients. Boil for 5
minutes. Remove scum as it appears. Cool and store in a wooden
barrel or earthenware crock.
Jerky is dried meat, cut in long strips from large game or beef. To
prepare sun-dried jerky, cut fresh meat into long thi strips about
an inch wide and an inch thick. Rub the strips with salt and hang,
spaced well apart on racks, in the sun to dry. When dry, store in
sacks hung in a dry place.
Jerky can also be made by placing the strips in a corning solution
for 3 or 4 days, then hung on racks over a slow burning smoky fire
for about 2 days. The strips should be placed well apart to keep them
from touching each other. When dry, the strips should be wrapped in
a protective covering such as cheesecloth to keep insects and dirt
from settling on them.
Jerky will keep dry as long as it is exposed to the air and smoke. It
is important not to leave it longer than a couple of days. Then take
it down and store it in air-tight jars or other containers.
Source: "Indian Cookin'", compiled by Herb WAlker, 1977
Title: Indian Jumanas
Yield: 1 Servings
Ingredients
2/3 c butter
1 c sugar
2 eggs
1 ts vanilla
1/2 c sour cream
2 3/4 c flour
1 ts soda
1/2 ts salt
1/2 ts nutmeg
1 yellow & green food
1 coloring
Instructions
Heat oven to 375. Mix butter, sugar, eggs & vanilla until fluffy;
stir in sour cream. Blend dry ingredients; stir in. Divide dough in
two portions; color half yellow & half green. Drop dough by heaping
teaspoonfuls on lightly greased sheet. Bake 8-10 minutes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
[Home] Indian Keema With Ginger [Home]
Title: Indian Keema With Ginger
Yield: 4 Servings
Ingredients
2 tb vegetable oil
2/3 c onion -- finely chopped
4 ts garlic -- minced
1 1/2 tb ginger root -- finely
1 chopped
2 hot chili peppers -- seeded
1 and chopped
1 lb lean ground beef -- or lamb
1/4 ts turmeric
1 salt -- to taste
1/2 c boiling water
2 ts garam masala
2 ts lemon juice
2 tb parsley -- chopped
Instructions
Heat the oil in a skillet and add the onions. Cook, stirring, about
10 minutes, or until onions are browned. Add the garlic, ginger, and
chilies and cook 2 minutes longer. Add the ground meat and cook,
stirring and chopping the the spatula to break up any lumps. Cook
until the meat begins to brown. Sprinkle with turmeric and salt and
stir. Add the water, cover, and cook over low heat about 25 minutes,
stirring often to prevent sticking. When ready, all liquid should be
absorbed. If it is not, uncover and cook until it is evaporated. Stir
in the garam masala, lemon juice, and coriander. Serves 4.
Recipe By : Bob Stein
[Home] Indian Keema With Peas [Home]
Title: Indian Keema With Peas
Yield: 1 Servings
Ingredients
3/4 c finely chopped onion
1 tb finely chopped fresh ginger
1 ts finely minced garlic
1 tb vegetable oil
1 tb curry powder
1/4 ts ground cinnamon
1/2 ts ground turmeric
1/4 ts ground coriander
1/4 ts ground cumin
1 lb ground meat, such as lamb,
1 beef, or veal
1 c chopped fresh or canned
1 tomatoes
1 tb lime juice
1 ts sugar
1 freshly ground black pepper
1 to taste
1/4 ts crushed hot red pepper
1 flakes
1 c peas
Instructions
Combine the onion, ginger, garlic, and oil in the container of a food
processor or blender. Blend to a fine puree. Spoon and scrape the
mixture into a small skillet and cook, stirring often, until mixture
almost starts to brown, but do not brown. Add the curry powder,
cinnamon, turmeric, coriander, and cumin and stir to blend.
Add the meat and cook, stirring and chopping down with the side of a
heavy metal spoon to break up any lumps. When the meat has lost its
raw look, add the tomatoes, lime juice and sugar. Add a generous
grinding of pepper and the hot red pepper. Cover and let simmer for
30 minutes.
Add the peas and continue cooking until the peas are tender, 5 to 10
minutes. Serve with rice, cucumbers and yogurt, carrots with yogurt
or mint with yogurt.
Yield: 4 servings calories: 359 sodium: 80 mgs. fat: 22.5 g.
cholesterol: 80 mgs.
From Craig Claiborne's Gourmet Diet
[Home] Indian Lamb & Spinach-V1 1 [Home]
Title: Indian Lamb & Spinach,V1.1
Yield: 4 Servings
Ingredients
1 Pound Lamb Leg; Ground
340 Grams frozen spinach; cut
-into pieces
2 Teaspoons virgin olive oil
1 onion; sliced
1 Teaspoon ground turmeric
1 Teaspoon ground coriander
2 Teaspoons ground ginger
1/2 Teaspoon cumin powder
3 Tablespoons plain low-fat
-yogurt
1/8 Teaspoon thyme; dried leaf
1 ts prepared mustard
Instructions
1. Thaw frozen ground lamb in microwave oven.
2. Thaw frozen spinach. If spinach is not precut, then cut it into 1/4-inch
strips.
3. In a large non-stick skillet, heat oil and saute onion until softened.
Add lamb, turmeric, coriander, ginger and ground cumin.
Simmer, stirring, 10 minutes until meat is browned.
4. Stir in spinach, yogurt, thyme, dry mustard, and sugar.
Cover and simmer 15 minutes, stirring occasionally.
5. Add water (only) if needed.
Simmer 15 minutes more, until meat is tender.
- - - - - - - - - - - - - - - - - -
Serving Ideas : spiced rice pilaf and a green salad
NOTES : I use lean ground lamb, packaged into 454-g (1 lb.) rolls by New
Zealand lamb, which Loblaw's sells frozen in the lamb part of the meat
section. The closest equivalent in the MC database is lamb leg, so that is
what I have entered.
I'm allergic to peppers, including chili powder, so I use cumin powder to
add some zip.
I use a special mustard, made by Kozlik's, which contains grape juice
instead of vinegar. Sometimes I add a half-teaspoon or more of dry mustard
(Keen's) along with the Kozlik's mustard, to add more flavour to the
finished product.
Diabetic exchanges: 3 meat, 1 1/2 vegetable
Contributor: Betty Marks, Light & Easy Diabetes Cuisine, p.81 and El
Preparation Time: 0:45
[Home] Indian Lamb & Spinach [Home]
Title: Indian Lamb & Spinach
Yield: 4 Servings
Ingredients
1 lb lamb cutlets; or other lean
-lamb
1 lb fresh spinach; trimmed
2 ts virgin olive oil
1 onion; sliced
1 ts ground turmeric
1 ts ground coriander
2 ts ground ginger
1/2 ts chili powder
3 tb yogurt, skim milk; or
-low-fat yogurt
1/8 ts thyme; dried leaf
1 ts prepared mustard
Instructions
Trim any fat from lamb and cut into 1-inch cubes.
Cut spinach into 1/4-inch strips.
In a large non-stick skillet, heat oil and saute onion until softened.
Add lamb, turmeric, coriander, ginger and chili powder.
Simmer, stirring, 10 minutes until meat is browned.
Stir in spinach and remaining ingredients.
Cover and simmer 15 minutes, stirring occasionally.
Add water if needed and simmer 15 minutes more, until meat is tender.
- - - - - - - - - - - - - - - - - -
Serving Ideas : spiced rice pilaf and a green salad
NOTES : MasterCooks doesn't have "lean lamb" in its database, so the fat
content in the nutritional analysis is probably too high.
Diabetic exchanges: 3 meat, 1 1/2 vegetable
Contributor: Betty Marks, Light & Easy Diabetes Cuisine, p. 81
Preparation Time: 0:45
[Home] Indian Lamb In Yogurt Sauce [Home]
Title: Indian Lamb In Yogurt Sauce
Yield: 8 Servings
Ingredients
1 1 whole leg of lamb --
: partially bones
: group a
Instructions
2 oz almonds
8 oz onion -- chopped
8 cloves garlic
1 4" piece fresh ginger -- in
: -small pieces
4 whole green chile --
: chopped
3 TB plain yogurt of of 1 pint
: GROUP B
2 TB cumin -- ground
2 ts coriander -- ground
3 ts cayenne
3 1/2 ts salt
: GROUP C
1/2 TB whole cloves
16 whole cardamom
1 stick cinnamon
10 whole black peppercorns
: DECORATIONS
: whole almonds
: golden raisins
In a food processor or blender mix GROUP A In a bowl stir the pint of
yogurt (minus the 3 tablespoons) until creamy and smooth. Then add the
Group A paste and
Add GROUP B
Now, put this mixture over, around, and in the leg of lamb. Use a
glass pan and cover with plastic film. Refridgerate for 24 hours.
Glass is used to avoid the possible chemical changes in the yogurt.
24 Hours later: Heat 6 tablespoons of vegetable oil in pan and add
(when hot but not smoking)
GROUP C A few seconds in hot oil and you pour the spices and hot oil
over the lamb. Cover it all with foil and bake at 400F for 1 1/2
hours then uncover for
45 minutes.
Decorate with whole almonds and golden raisins. Then give it a final 5
minutes to finish in the oven.
I did a flower with the almonds as petals and raisins for the center.
Then arranged two rows of each down the sides.
Recipe By : Terry Pogue
From: Mastercook Mac
[Home] Indian Leather Britches Beans [Home]
Title: Indian Leather Britches Beans
Yield: 1 Recipe
Ingredients
1 no ingredients
Instructions
Pick the green beans when young and tender and string them on a heavy
thread, like long strings of beads, one after the other. Hang the
strings of beans in a sunny pplace to dry. It may take as long as a
month for the beans to be thoroughly dry. When dry, store in baskets
for winter use. To use Leather Brithces beans: wash the beans well
and soak 2 cups dried beans in 2 cups of water for an hour or so. Now
add 1/4 lb. slab ppork, salt and pepper. Bring to a boil and reduce
heat. Stir, then simmer very gently for about 3 hours or until beans
are tender. Add boiling water if needed to keep beans from burning.
Serve hot as a vegetable dish. Good with Indian corn bread.
Source: "Indian Cookin'", compiled by Herb Walker, 1977
[Home] Indian Lentil & Vegetable Stew (Mjeddrah) [Home]
Title: Indian Lentil & Vegetable Stew (Mjeddrah)
Yield: 4 Servings
Ingredients
3 c water
8 oz dried lentils (1 1/4c)
2 md potatoes, peel, 1-in cubes
1 md onion, chopped
1 stalk celery, chopped
2 cloves garlic, fine chop
1 tb finely snipped parsley
1 tb instant beef bouillon
1 ts salt
1 ts ground cumin
2 md zucchini, 1/2-in slices
1 lemon wedges
Instructions
Lentils come in a rainbow of colors: red, yellow, orange, green and
brown. Choose any of them for this vegetable stew.
Heat water and lentils to boiling in Dutch oven. Reduce heat. Cover
and cook until lentils are almost tender, about 30 minutes. Stir in
potatoes, onion, celery, garlic, parsley, bouillon, salt and cumin.
Cover and cook until potatoes are tender, about 20 minutes. Stir in
zucchini. Cover and cook until zucchini is tender, 10 to 15 minutes.
Serve with lemon wedges.
[Home] Indian Lentil And Split Pea Spread [Home]
Title: Indian Lentil And Split Pea Spread
Yield: 4 Cups
Ingredients
1 c dried lentils; picked over
1 c split peas; picked over
1/3 c plus 3 tbls olive oil
1 c shopped red onion
2 tb chopped garlic
2 ts turmeric
2 ts ground cumin
1 c (packed) fresh cilantro
-leaves
2 tb fresh lemon juice
1 ts chili powder
1 pita bread; cut into
-triangles
Instructions
The Sept., 1997, issue of Bon Appetit arrived today -- and there was a
recipe from Terra Bistro in the Vail Athletic Club that caught my eye.
Cook lentils and split peas in large pot of boiling salted water until very
tender, about 35 min. Drain.
Heat 1/3 c oil in heavy large skillet over medium heat. Add onion and
garlic and saute until onion is translucent, about 5 min. Add turmeric and
cumin and stir 1 minute. Transfer mixture to processor. Add lentils and
split peas, cilantro, lemon juice, chili poder and remaining 3 tbls oil.
Process until smooth. Season generously with salt and pepper. Transfer to
medium bowl. Serve with pita bread.
Can be prepared 1 day in advance: cover and refrigerate. Bring to room
temperature before serving.
Posted to JEWISH-FOOD digest V97 #231 by jchavelh@notes.cc.bellcore.com on
Aug 13, 1997
[Home] Indian Lentil And Vegetable Stew (Mjeddrah) [Home]
Title: Indian Lentil And Vegetable Stew (Mjeddrah)
Yield: 4 Servings
Ingredients
3 c water
8 oz dried lentils (1 1/4c)
2 md potatoes, peel, 1-in cubes
1 md onion, chopped
1 stalk celery, chopped
2 cloves garlic, fine chop
1 tb finely snipped parsley
1 tb instant beef bouillon
1 ts salt
1 ts ground cumin
2 md zucchini, 1/2-in slices
1 lemon wedges
Instructions
Lentils come in a rainbow of colors: red, yellow, orange, green and brown.
Choose any of them for this vegetable stew.
Heat water and lentils to boiling in Dutch oven. Reduce heat. Cover and
cook until lentils are almost tender, about 30 minutes. Stir in potatoes,
onion, celery, garlic, parsley, bouillon, salt and cumin. Cover and cook
until potatoes are tender, about 20 minutes. Stir in zucchini. Cover and
cook until zucchini is tender, 10 to 15 minutes. Serve with lemon wedges.
Submitted By "PAUL A. MEADOWS" On TUE, 2 JAN 1996
174908 ~0400
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Indian Lentil And Vegetable Stew [Home]
Title: Indian Lentil And Vegetable Stew
Yield: 4 Servings
Ingredients
3 c water
8 oz dried lentils (1 1/4c)
2 md potatoes, peel, 1-in cubes
1 md onion, chopped
1 stalk celery, chopped
2 cloves garlic, fine chop
1 tb finely snipped parsley
1 tb instant beef bouillon
1 ts salt
1 ts ground cumin
2 md zucchini, 1/2-in slices
1 lemon wedges
Instructions
Lentils come in a rainbow of colors: red, yellow, orange, green and
brown. Choose any of them for this vegetable stew.
Heat water and lentils to boiling in Dutch oven. Reduce heat. Cover
and cook until lentils are almost tender, about 30 minutes. Stir in
potatoes, onion, celery, garlic, parsley, bouillon, salt and cumin.
Cover and cook until potatoes are tender, about 20 minutes. Stir in
zucchini. Cover and cook until zucchini is tender, 10 to 15 minutes.
Serve with lemon wedges. From: Ghislaine Dumont Date:
16 Sep 97 National Cooking Echo Ž
[Home] Indian Lentil Sandwich Spread (Vegan) [Home]
Title: Indian Lentil Sandwich Spread (Vegan)
Yield: 2 Servings
Ingredients
1 c cooked lentils
4 cl garlic; pressed
2 ts ground coriander
1 ts ground cumin
1/2 ts ground turmeric
1/2 ts chili powder
1/2 ts ground ginger
Instructions
Recipe by: The New McDougall Cookbook Preparation Time: 0:05 Combine
all of the ingredients in a small sacuepan. Cook gently over low
heat, stirring occasionally, for 5 minutes, to allow the flavors to
blend. Chill for 1 hour. 133 calories, 0.8 grams fat per 1/2 cup
serving. :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80
[Home] Indian Lentil Sandwich Spread- Mcdougall [Home]
Title: Indian Lentil Sandwich Spread, Mcdougall
Yield: 1 Servings
Ingredients
1 c cook lentils
4 cloves of garlic, pressed
2 ts ground coriander
1 ts ground cumin
1/2 ts ground turmeric
1/2 ts chili powder
1/2 ts ground ginger
Instructions
Combine all ingrediants in a small saucepan. Cook gently over low heat,
stirring occasionally, fir 5 minutes to allow flavors to blend. Chill for
one hour.
Posted by Timo to the Fatfree Digest [Volume 14 Issue
27] Jan. 27, 1995.
:This is the recipe as it appears in the _New McDougall Cookbook_.:
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
[Home] Indian Lentil Sandwich Spread [Home]
Title: Indian Lentil Sandwich Spread
Yield: 2 Servings
Ingredients
1 c cooked lentils
4 cl garlic; pressed
2 ts ground coriander
1 ts ground cumin
1/2 ts ground turmeric
1/2 ts chili powder
1/2 ts ground ginger
Instructions
Recipe by: The New McDougall Cookbook Preparation Time: 0:05 Combine
all of the ingredients in a small sacuepan. Cook gently over low
heat, stirring occasionally, for 5 minutes, to allow the flavors to
blend. Chill for 1 hour. 133 calories, 0.8 grams fat per 1/2 cup
serving. From the collection of Sue Smith, S.Smith34, Uploaded June
16, 1994
[Home] Indian Lentil Sandwich Spread~ Mcdougall [Home]
Title: Indian Lentil Sandwich Spread~ Mcdougall
Yield: 1 Servings
Ingredients
1 c cook lentils
4 cloves of garlic, pressed
2 ts ground coriander
1 ts ground cumin
1/2 ts ground turmeric
1/2 ts chili powder
1/2 ts ground ginger
Instructions
Combine all ingrediants in a small saucepan. Cook gently over low
heat, stirring occasionally, fir 5 minutes to allow flavors to blend.
Chill for one hour.
Posted by Timo to the Fatfree Digest [Volume 14
Issue 27] Jan. 27, 1995.
:This is the recipe as it appears in the _New McDougall Cookbook_.:
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
[Home] Indian Lentil Soup [Home]
Title: Indian Lentil Soup
Yield: 8 Servings
Ingredients
1 cl garlic
1 tb olive oil
5 c water
1 c lentils; red
1 c onions; chopped
1/2 c celery; sliced thin
1 c carrot; diced
1 1/2 tb tomato paste
1 bay leaf
1/8 ts chili powder
1 tb salt
1/2 c parsley; chopped
Instructions
Put first 7 ingredients in pot. Bring to a boil then add next 4
ingredients and continue simmering till lentils are soft.
Approx. 2 hrs. Just before serving add the chopped parsley.
>From: Angie Phillips
- - - - - - - - - - - - - - - - - - -
Per serving: 116 Calories (kcal); 2g Total Fat; (15% calories from fat); 7g
Protein; 18g Carbohydrate; 0mg Cholesterol; 846mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
NOTES : I had this for supper last night (and lunch, teehee). It was
sooooo good!
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: LCA
Preparation Time: 0:00
[Home] Indian Lentil-Vegetable Soup [Home]
Title: Indian Lentil-Vegetable Soup
Yield: 6
Ingredients
3 tb vegetable oil
2 md onions; chopped
2 cloves garlic; minced
1 tb ground cumin
2 ts ground coriander
1/2 ts turmeric
1/4 ts cayenne pepper
2 c red lentils
1 picked over and rinsed
8 c water
35 oz canned whole plum tomatoes;
-drained and chopped
1 1/2 c peeled and chopped potatoes
1 c chopped carrots
2 ts salt
1 freshly ground black pepper;
- to taste
Instructions
6 SERVINGS VEGAN
Anne D'Urso-Rose created this soup by combining three of her favorite
lentil soup recipes. Indian Lentil-Vegetable is a staple at her home in
MaIden, Mass., and a dish that she brings to many potluck parties. "I
like it extra-spicy," says Anne, "so I add more cayenne than what's called
for here."
In large pot, heat oil over medium heat. Add onions and garlic and cook,
stirring often, until onions are softened, about 5 minutes. Stir in
cumin, coriander, turmeric and cayenne. Add lentils and water. Bring to
a boil. Reduce heat and simmer, partially covered, for 15 minutes. Add
tomatoes, potatoes and carrots and simmer, partially covered, until
vegetables are tender, about 20 minutes.
PER 2-CUP SERVING: 370 CAL; 21G PROT.; 7G TOTAL FAT (1G SAT. FAT); 55G
CARB.; 0 CHOL.; 1,154MG SOD.; 23G FIBER.
Converted by MC_Buster.
By Kathleen on Jun 25, 1999.
Per serving: 91 Calories (kcal); 7g Total Fat; (68% calories from fat); 1g
Protein; 7g Carbohydrate; 0mg Cholesterol; 731mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Recipe by: Vegetarian Times, October 1997, page 64
Converted by MM_Buster v2.0n.
[Home] Indian Lentils (Dahl) [Home]
Title: Indian Lentils (Dahl)
Yield: 4 Servings
Ingredients
1 lg onion; chopped
2 cloves garlic; chopped
1 tb oil
1/2 ts crushed red pepper
1/2 ts turmeric
1 ts cumin
1 c dried lentils
2 c water
1/2 ts salt
Instructions
Saute onion and garlic in oil in a 1-2 quart pot. When softened, add
spices and cook for 1 minute longer.
Add lentils and water. Bring to a boil, cover, and simmer over low heat
until tender, 45 minutes to 1 hour.
Stir occasionally while cooking and add salt any time after the first 20
minutes.
- - - - - - - - - - - - - - - - - - -
Per serving: 208 Calories (kcal); 4g Total Fat; (16% calories from fat);
14g Protein; 31g Carbohydrate; 0mg Cholesterol; 277mg Sodium
Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
Serving Ideas : In addition to accompanying any Indian meat that does not
already contain beans, Dahl can be coupled with a rice-vegetable dish and a
yogurt salad to make a complete dinner.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Contributor: American Wholefoods Cuisine, Nikki & David Goldbeck
Preparation Time: 0:00
[Home] Indian Mango Cheese Cake [Home]
Title: Indian Mango Cheese Cake
Yield: 6 Servings
Ingredients
30 oz Paneer cheese; made from 1
-1/2
gallons of milk, (or use two
- contai
ricotta cheese - 15 oz ea)
2 c Fresh homemade bread crumbs
-- (pack
2/3 c Sugar
1/4 ts Coarse salt
2 lg Eggs; lightly beaten
1/2 c Melted unsalted butter
1 1/2 ts Freshly-ground cardamom
(from 8 green cardamom pods)
1/2 ts Almond extract
3/4 c Finely-diced ripe firm
-mangoes
1/2 c Sliced almonds
Mango Sauce; see * Note
Instructions
* Note: See the "Mango Sauce" recipe which is included in this collection.
Preheat oven to 325 degrees.
In a large bowl, stir together cheese, bread crumbs, sugar, salt, eggs,
butter, cardamom, and almond extract. Spoon into a greased 9- by 9-inch
baking pan. Smooth top, and sprinkle with mango and almonds.
Bake on middle rack of the oven until top is golden, about 1 hour and 15
minutes. Let cool (it will keep in refrigerator for a week). Cut into
3-inch squares and serve with Mango Sauce.
This recipe yields 6 servings.
Recipe Source:
COOKING LIVE with Sara Moulton
Recipe courtesy of Julie Sahni
From the TV FOOD NETWORK - (Show # CL-9139 broadcast 05-29-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
12-03-1998
- - - - - - - - - - - - - - - - - -
Contributor: Julie Sahni
Preparation Time: 0:00
[Home] Indian Mango Sorbet [Home]
Title: Indian Mango Sorbet
Yield: 4 Servings
Ingredients
1 text only
Instructions
Mango sorbet are always delicious but this one has the added interest
of lime and cardamom flavours. The recipe comes from the recently
published "Quick and Easy Indian Vegetarian Cookery" by Sandeep
Chatterjee. BBC Books, 1992, $16.95.
Put 150 g sugar in a small saucepan with 150 mL water. Stir until the
sugar has dissolved then simmer briskly 3 to 4 minutes to make a
syrup. Remove from the heat and chill. When it is cold, add it to 275
g ripe mango pulp, together with the juice of 1 lime and a third of a
tablespoon of ground cardamom.
Mix well and then freeze in a metal container. As it is freezing,
whisk it with a fork from time to time.
Serves 4 to 6.
From "Raw Materials" by Meryl Constance, Sydney Morning Herald
1/12/93.
Posted by Stephen Ceideberg; February 18 1993.
[Home] Indian Marinated Lamb Chops [Home]
Title: Indian Marinated Lamb Chops
Yield: 1
Ingredients
4 pk lamb chops
150 g pot natural yogurt
1 clove garlic; crushed
1 tb ground coriander
2 ts turmeric
2 ts paprika
1 lime; juice of
1 15 grams pac fresh
-coriander; finely chopped
1 salt and freshly ground
-black peppe; r
Instructions
Place the lamb chops in a suitable non metallic dish.
Combine all the marinade ingredients in a bowl and pour evenly over the
chops and leave to marinate for 1 hour or overnight.
Cook as per pack instructions and serve immediately with a crisp green
salad.
Converted by MC_Buster.
NOTES : An ideal marinade for the Summer BBQ seasonQuick and easy to do,
ideal served with a salad.Requires 1 hour/overnight marinating.
Converted by MM_Buster v2.0l.
[Home] Indian Mayonnaise Dressing [Home]
Title: Indian Mayonnaise Dressing
Yield: 1 Servings
Ingredients
1 tb corn oil or ghee
1 sm onion, finely chopped
2 ts curry powder
1/4 ts cayenne pepper
1 piece ginger root, peeled,
-chopped; (1/2)
2/3 c mayonnaise
1 tb tomato paste
1 tb mango chutney
3 tb half-and-half or
3 tb plain yogurt
1 cucumber slices, 1/2s (opt)
1 cucumber skin strips (opt)
1 fresh parsley sprig (opt)
Instructions
Heat oil or ghee in a saucepan. Add onion, Curry Powder, cayenne and
ginger and cook gently 5 minutes, stirring frequently. Remove from
heat and cool.
In a blender or food processor, process cooled onion mixture,
mayonnaise, tomato paste, Mango Chutney and half-and-half or yogurt
until smooth.
Turn mixture into a serving bowl. Chill at least 1 hour before
serving. To serve, garnish with cucumber slices and skin strips and
parsley sprig, if desired.
Makes 1 cup.
NOTE: The consistency of this dressing may be thinned with the
addition of a little more half-and-half or yogurt, if desired.
Dressing will keep in a covered container in refrigerator for several
days. Serve as an accompaniment to cold meats and salads.
[Home] Indian Meat Pies (Ai) [Home]
Title: Indian Meat Pies (Ai)
Yield: 1 Servings
Ingredients
1/4 ts marjorie
1/4 ts thyme
1 md green pepper, chopped
1 ts salt, pepper to taste
2 lb ground beef*
1/4 ts rosemary medium onion
-chopped
Instructions
Brown meat, pour off grease. Add pepper, onion, spices and saute 5
minutes Pinch off enough dough to make 15 patties, 6 inches in
diameter. Fill each dough patty with 2 tablespoons of mixture, fold
over, seal edge with tines of fork dipped in flour. Fry, turning once
to a light brown. Drain on paper towels. *Pork, chicken, or turkey
can also be used.
SHARED BY:Jim Bodle 3/92, 5/93
[Home] Indian Meat Pies - Oneida [Home]
Title: Indian Meat Pies - Oneida
Yield: 1 Serving
Ingredients
Indian Fry Bread Dough
2 Pounds Ground Beef*
1/4 Teaspoon Marjoram
1/4 Teaspoon Rosemary
1/4 Teaspoon Thyme
1 Medium Onion; Chopped
1 Medium Green Pepper; Chopped
1 Teaspoon Salt
Pepper; to Taste
Instructions
Brown meat, pour of grease. Add pepper, onion,
spices and saute 5 minuets. Pinch off enough
dough to make 15 patties, 6 inches in diameter.
Fill each dough patty with 2 tbs of
mixture, fold over, seal edge with tines of fork
dipped in flour. Fry, turning once to a light
brown. Drain on paper towels.
* Pork, chicken, or turkey can also be used.
Posted by bobbi744@sojourn.com
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 47 Calories; less than one gram Fat
(6% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol;
2682mg Sodium
_____
Preparation Time: 0:00
[Home] Indian Meat Pies [Home]
Title: Indian Meat Pies
Yield: 1 Servings
Ingredients
1/4 ts marjorie
1/4 ts thyme
1 md green pepper, chopped
1 ts salt, pepper to taste
2 lb ground beef*
1/4 ts rosemary medium onion
-chopped
Instructions
Brown meat, pour off grease. Add pepper, onion, spices and saute 5 minutes
Pinch off enough dough to make 15 patties, 6 inches in diameter. Fill each
dough patty with 2 tablespoons of mixture, fold over, seal edge with tines
of fork dipped in flour. Fry, turning once to a light brown. Drain on paper
towels. *Pork, chicken, or turkey can also be used.
SHARED BY:Jim Bodle 3/92, 5/93
[Home] Indian Milk Tea (Chai) #01 [Home]
Title: Indian Milk Tea (Chai) #01
Yield: 4 Servings
Ingredients
2 c water (up to)
4 whole cloves
1 stick cinnamon (up to)
4 cardamom pods (cracked open)
1/4 c loose black tea -or-
4 tea bags
2 c milk
4 tb of sugar (or a little less)
Instructions
For 1 quart: Bring water, cloves, cinnamon and cardamom to a boil; let
stand as long as possible. Then add black tea and let steep. Then add
milk to the tea-spice mixture and heat but do not boil. When hot, strain
and add sugar. Stir and keep hot.
Source: a handwritten sheet of paper from Eleanor Zelliot, professor of
history at Carleton College. Who knows where she got it. :-)
TAHNAN@NETCOM.COM
(MASTERSMITH ENCIL)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Indian Milk Tea (Chai) #02 [Home]
Title: Indian Milk Tea (Chai) #02
Yield: 1 Servings
Ingredients
2 tea bags
2/3 c water
1/2 c milk
1 cardomom or small piece of
-crushed; ginger
1 ts sugar
Instructions
For one cup tea:
Put tea bags in water and let it boil vigorously for 5 minutes. Pour milk
and add sugar. Let it boil until the milk rises. Add crushed cardomom pods
or ginger. Serve hot.
If you use ginger, take it out of tea before drinking. You can also use
teapowder in which case, you need to filter tea as you would do for coffee.
For better taste, tea should be boiled for long time. The more you boil,
the creamy it will be.
I find that tea powder is better than tea bags. The amount of sugar can
be varied with your taste.
PADMA@MEADDATA.COM
(PADMA TALASILA)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Indian Milk Tea (Chai) #03 [Home]
Title: Indian Milk Tea (Chai) #03
Yield: 1 Servings
Ingredients
4 tea bags (black)
1 water
1 milk
1 sugar
1 ground cardomon seeds
Instructions
Put about 4 tea bags (black) in a saucepan with a mixture of half water and
half milk. (Adjust tea to strength) Heat but don't boil. As it heats,
add sugar and ground cardomon seeds to taste. This should be sweater and
richer than normal tea--almost like a sort of chocolate milk.
JKANDELL@SKYBLU.CCIT.ARIZONA.EDU
(JONATHAN KANDELL)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Indian Milk Tea (Chai) #04 [Home]
Title: Indian Milk Tea (Chai) #04
Yield: 1 Servings
Ingredients
1 water
1 milk
1 sugar
1 lipton tea bag
1 fresh ginger root (optional)
1 cardamom powder (optional)
Instructions
Chai is Indian version of tea with cream and sugar. You can make it Indian
style as follows: Boil a cup of water and milk mixture, and sugar to it.
You can use less water and more milk to make it creamier. (All milk is okay
too.) Dip in a regular Lipton tea bag for a minute. Longer you dip it, the
stronger (and bitter) is the chai.
If you want ginger tea, buy fresh ginger root, chop a very small piece (a
gram or so) and put it in boiling mixture before dipping the tea bag. You
can use cardamom (sp ?) powder instead of ginger too.
MILIND@EQUITY2.SBI.COM
(MILIND DESHPANDE)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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[Home] Indian Milk Tea (Chai) #06 [Home]
Title: Indian Milk Tea (Chai) #06
Yield: 1 Servings
Ingredients
1 water
1 tea leaves
1 spices: some cloves;
-cardamom (squeeze the who
1 milk
1 sugar
1 ginger (optional)
1 peppercorns (optional)
Instructions
I joined some lessons in cooking indian food in germany. we produced the
chai in the following way:
Bring water to boil. add tea lives (any low quality black tea as BOP) and
reduce heat (don't switch off). Add the spices: some cloves, cardamom
(squeeze the whole nut a little before adding), cinnamon (stick, not
necessary). cook slowly for one or two minutes. add some milk (not too
much, about 100ml/1l tea) and cook a little more. Then pass all through a
sieve. Sugar on your own taste.
I didn't see any chai with ginger yet, but i think you can also add
stripes of ginger with the spices. I sometimes add some peppercorns, too.
You can add the spices (not the tea leaves) to the cold water, too.
MLRETTEL@CIP.INFORMATIK
.UNI-ERLANGEN.DE (MICHAEL RETTEL
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[Home] Indian Milk Tea (Chai) #07 [Home]
Title: Indian Milk Tea (Chai) #07
Yield: 1 Servings
Ingredients
13/16 c of water
1 milk
1 ts tea leaves
1 milk
1 sugar
Instructions
Ha, my favourite drink, and topic! How to make the perfect chai and then
sip (note sip, not drink!) it in peace.
The Perfect Chai:
1. For each cup, of chai u need about 4/5 th cup of water, u are going to
lose some water in evaporation etc.. and u are going to add milk for the
rest. This measure can be changed to suit your proportion of tea+milk.
2. Boil the water and then pour it into the tea pot. Now ad the tea leaves,
I use about 1 teaspoon/cup.
3. Now close the pot, and if u want to preserve the heat, close it with a
sort of insulating cap u get for the pot.
4. Now heat some milk separately.
5. The cups can be pre-heated by rinsing with hot water.
6. After the tea has brewed for 7-10 minutes, pour the tea into the cups
through a strainer, add milk + sugar.
Modified Chai (doesn't need pot etc..)
1. Boil the water in a regular vessel
2. Turn off the gas, add chai and close the vessel with a plate so that the
steam stays in
3. Other steps are same
Ginger+Ilaichi chai:
1. Cut some pieces of ginger, crush them with a spoon. Add it to the water
when u boil it. U can also add Ilaichi (cardamom ) to add flavor.
U can try various types of tea. The best is got by mixing the so called
dust tea and leaf tea. Dust adds strength, while leaf gives a distinctive
flavor to it. Try Darjeeling tea, its great.
And remember tea should never be boiled, it should be brewed.
KSEETHAR@CS.ULOWELL.EDU
(KRISHNAN SEETHARAMAN)
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[Home] Indian Milk Tea (Chai) #08 [Home]
Title: Indian Milk Tea (Chai) #08
Yield: 1 Servings
Ingredients
1 water
1 piece (3/4-inch) ginger;
-crushed
1 1/2 ts (heaping) darjeeling tea
-leaves
1 milk
1 sugar
Instructions
I put a mug/cup of water to boil. Add a 3/4 inch piece of ginger, crushed
with a mallet to it and let the water boil a couple of minutes (to get the
ginger essence in), then pour over tea-leaves (amt. depends on what tea
leaves are used - I use Darjeeling and throw in one and a half heaped tsp)
and let steep two mins. or until leaves are settled at the bottom of the
pot. Pour into mug add milk, sugar and enjoy!
U11983@UICVM.BITNET
(SHYAMALA PARAMESWARAN)
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[Home] Indian Milk Tea (Chai) #09 [Home]
Title: Indian Milk Tea (Chai) #09
Yield: 1 Servings
Ingredients
1 water
1 tea leaves
1 spices: ginger; cardamom,
-cloves; whole w
1 milk
1 sweetener; to taste
Instructions
There are 2 methods you could make tea the Indian way. Boil water -
nothing is added till the water is boiling. Stop the heat source. Add tea
leaves and spices (I will give you a list of spices at the end). The tea
and spices are usually added to the boiling water in a Bone China tea
decanter. The decanter is then covered with a "tea cozy" for around 3-5
minutes (to allow the tea to brew). Filter into tea cups, add milk and
sweetener to taste. This is considered the sophisticated method and is used
for the more exotic tea leaves. Usually not many spices are added in this
type of preparation. By exotic I would say - Darjeeling varieties.
NOTE: For his 2nd way, see "Indian Milk Tea (Chai) #10".
MAHESH@BIGBRO.COLUMBIASC.NCR.COM
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[Home] Indian Milk Tea (Chai) #10 [Home]
Title: Indian Milk Tea (Chai) #10
Yield: 1 Servings
Ingredients
1 water
1 milk
1 tea leaves
1 spices: ginger; cardamom,
-cloves; whole w
Instructions
There are 2 methods you could make tea the Indian way. Boil a mixture of
water, milk (as much as needed for the entire serving). This mixture is
then brought to a boil. Once that happens, add the tea leaves and spices
and continue to heat - please note that this is the important difference in
the two methods - the "hotch potch" is boiled for about 5 minutes and you
would have to keep stirring the mixture (other wise it would boil over)
Strain the tea directly into tea cups. This method is used for the not so
exotic variety of tea leaves - Basically, you depend on the spices to give
you the flavor.
Spices: There are a lot of varieties which are used. Combinations are
made usually depending on the taste the individual likes:
Ginger (as you had mentioned)
Cardamom
Cloves
Whole white pepper (this might not be available freely - check
Asian-Indian grocery stores)
I can give you certain other names - but I know only the Indian names.
Don't know the English equivalent. If you are interested you could email me
for an extended list. Most of these would be available at Indian (Asian
Indian) stores I am not giving the list right now - by the time you get
back to me I'll try and find the English name equivalents.
All these are part of mix-n-match variety. All of them need to be ground
before added to the tea preparation. A coarse grind should be enough. You
need not add all, then again you could - depends whether you like what you
get as end product Trial would help you out.
My favorite though is a mixture of ginger and Cardamom added to tea.
For this I add about piece of ginger (size of a grape) cut in small pieces
and 2-3 pods of Cardamom (grind it coarsely - or just powder it with
something heavy). This is added for a 2 cup serving.
MAHESH@BIGBRO.COLUMBIASC.NCR.COM
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[Home] Indian Milk Tea (Chai) #11 [Home]
Title: Indian Milk Tea (Chai) #11
Yield: 1 Servings
Ingredients
3/4 c water
1 ts tea powder/leaves
1 milk
1 sugar
Instructions
Assuming you are making 1 cup of Chai - measure out three quarters of a
cup of water into a container. Add one tea spoon (depending on how strong
Chai you would like to have) of chai powder/leaves and sugar (to your
taste). Start boiling the water. Add your chai spices when the water starts
to boil. Allow it to boil for a couple of minutes. Then using a filter,
drain the water/decoction into a cup. Add a little milk and your chai is
ready.
Some people add sugar as the last step, instead of putting it at the
start. You could try out some combinations - Have fun - It won't kill you
:-)
NIHON DEC TOKYO
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[Home] Indian Milk Tea (Chai) #12 [Home]
Title: Indian Milk Tea (Chai) #12
Yield: 1 Servings
Ingredients
1 water
1 milk
1 tea leaves
1 ginger
Instructions
This is how I prepare chai.
milk, water (1:3 proportion), sugar according to taste are boiled. when
it reaches boiling point add the tea leaves. remove from the flame cover it
for 5 minutes. stir the mixture , sieve it out and drink and enjoy.
grate ginger and add it to the mixture along with the tea leaves if you
want ginger chai.
the amount of tea leaves you use are as follows
1 cup - 2 spoons
2 cups - 3 spoons
3 cups - 4 spoons ... get the picture. increase or decrease according
to taste and type of tea leaves.
Try it out this way. If you like it great otherwise try other methods.
SUBRAT@CIGNA.COM
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[Home] Indian Milk Tea (Chai) #13 [Home]
Title: Indian Milk Tea (Chai) #13
Yield: 1 Servings
Ingredients
1/2 c water
1 spoon tea leaves
1 crush ginger
1 sugar
1 milk
Instructions
Well read your message soc.culture.indian. Well these are the steps to
make chai. for making a cup of chai.
1. take half cup of water in an utensil
2. put spoonful of tea leaves, crushed ginger and sugar as needed and
optionally crushed cardamom into the water
3. boil the mixture for about 3-4 minute based upon how strong chai u need
4. pour half cup of milk into it
5. again boil for a few minutes
6. filter it into a cup or glass Well u can now enjoy ur cup of ginger
chai.
YOGESH@HPWSYKM.CUP.YHP.CO.JP
(YOGESH MAHESHWARI)
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[Home] Indian Milk Tea (Chai) #14 [Home]
Title: Indian Milk Tea (Chai) #14
Yield: 1 Servings
Ingredients
1/2 c water
1/2 c milk
1 heaped spoon tea leaves or
-tea dust
Instructions
I was in Japan recently and did try out chai at a Tokyo Cafe. To make 1
cup, boil approx 1/2 cup of water and 1/2 cup milk (you can vary the ratio
to suit your taste-more water perhaps). When it is warm, add 1 heaped spoon
of tea leaves or tea dust. Let it boil for a few minutes but make sure the
milk doesn't spill over. Add sugar to taste. Filter out the tea leaves
using a tea filter (which I'm sure you can find in the department stores
there like Matsuya and Meiji-Ya).
RAJIV@WATSON.IBM.COM
(RAJIV RAMASWAMI)
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[Home] Indian Milk Tea (Chai) #15 [Home]
Title: Indian Milk Tea (Chai) #15
Yield: 1 Servings
Ingredients
1 water
1 sugar
1 tea leaves
1 milk
Instructions
-----------------------------------SPICES-----------------------------------
1 stick (1.5-inch) cinnamon
-stick (up; to)
4 cardamoms (with shell) (up
-to)
3 peppercorns (up to)
3 cloves
1/2 ts ginger powder
Here is the method of how to make chai as you requested:
1. Add water in pan.
2. Add sugar, tea leaves and spices.
3. Bring to boil and simmer for a minute or so.
4. Add milk.
5. Bring to boil and simmer for 3-5 minutes.
6. Strain tea in teapot.
To make chai for one person, one needs: 1 cup of water, see 1. above. 1
teaspoon of sugar, 1 teaspoon of tea leaves and 1/4 teaspoon of spices, see
2. above. (depending on how sweet, strong and spicy) 1/4 cup of milk, see
4. above. (depending on how milky)
NOTE: this tea is made with water but equally can be made with milk.
Spices can generally be proportioned as follows: A. 1 one 1.5 inch
cinnamon stick. B. 3-4 cardamoms (with shell). C. 2-3 peppercorns. D. 2-3
cloves E. 1/2 teaspoon of ginger powder.
Grind into a powder the items A-D and add E.
In winter fresh ginger chai is very good, add 1cm2 chopped ginger with the
spices. Can also add pepper at the same time to give a warm feeling.
The spice list I mentioned is not complete. We usually add about 10 to 12
different types of spices for chai ground together. I am sorry I do not
know the names of them in English.
MANISH@CFMU.EUROCONTROL.BE
(MANISH CHHATRALIA)
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[Home] Indian Mint Pesto [Home]
Title: Indian Mint Pesto
Yield: 8 Servings
Ingredients
1 c mint leaves; tightly packed
2 tb finely chopped jalapen~o
-peppers
2 tb finely chopped onion
1/2 ts finely chopped fresh ginger
4 ts lemon juice
3 tb almond butter
1 salt to taste
Instructions
Date: Thu, 30 May 1996 01:03:33 -0500
From: rael@EbiCom.net
All recipes from: _Sauces: Classical and Contemporary Sauce Making_
(copyright 1991by James Peterson) (ISBN: 0-442-23773-1)
Combine all the ingredients in a food processor and puree until the mixture
is smooth, for about 20 seconds. Yield: 1 cup (250ml)
CHILE-HEADS DIGEST V2 #334
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
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Title: Indian Muffins
Yield: 1 Servings
Ingredients
1 ea egg, beaten
1 c milk
1 ts shortening, melted
2 tb cornmeal, heaping
1 1/2 c flour
2 ts baking powder
Instructions
Mix the egg, milk and shortening together. Combine with the sifted dry
ingredients and mix thoroughly. Bake in greased muffin tins at 450-F
about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
[Home] Indian Mutton Curry (Or Beef) [Home]
Title: Indian Mutton Curry (Or Beef)
Yield: 6 Servings
Ingredients
2 tbl butter or margarine
1 lb beef, trimmed; cubed
1 onion; sliced
2 potato; cut in 1" cubes
1 carrot; peeled and sliced
1 cu &nbs -florets
1 cu &nbs -in 1" cubes
3 cloves garlic; minced
2 green chiles; fresh
2 tbsps coriander; ground
1 tb chili powder
1 ts ground cumin
1 ts ground ginger
1 ts turmeric
1 ts curry powder; or to taste
1 tb mustard seed
1/2 cu &n 3/4 cu &n - diluted to 1 1/2 cu
Instructions
To moderately hot butter in large skillet or wok, add onions, garlic,
chilies, mustard seeds, curry powder, coriander powder, chili powder, cumin
powder, turmeric powder, and ginger. Stir constantly, them lower heat.
Add beef and vegetables; saute until beef is browned , then add diluted
coconut milk and vinegar.
Simmer on very low heat until meat is nearly tender. When vegetables and
meat are tender, add rice flour mixed with a little water and salt. Add
more water if necessary.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 194 Calories; 9g Fat (39% calories
from fat); 19g Protein; 11g Carbohydrate; 54mg Cholesterol; 194mg Sodium
Serving Ideas : Serve over hot cooked rice with plain yogurt.
NOTES : Delicious and pleasantly warm. By the end of the second helping,
the lips were beginning to feel a little numb, tho'.
------------------------
Contributor: International Curry Cooking- pg 97
Preparation Time: 0:45
Title: Indian Naan
Yield: 1 Servings
Ingredients
2 tb clarified butter
1/2 c water -- plus 1 tbsp
1 ts salt
2 c bread flour
1 1/2 ts yeast
Instructions
Add all ingredients to machine and program for knead and first rise.
When dough is done remove and punch down. Let rest for 5 minutes.
Place 13 x 9 x 1" baking pan on bottom of oven. Preheat oven to 500.
On lightly floured work surface, cut dough in half and cut into four
equal pieces. With a lightly floured rolling pin, roll each piece
into a 1/4" thick free-form circle. Cover with a clean kitchen cloth
and let rest 20 minutes. Lightly sprinkle tops with flour and roll
out as thin as possible. Place 1 to 2 naans face down on preheated
baking pan. Bake 60 seconds. Remove from oven. Place on large plate
and cover with a clean kitchen cloth. Continue baking remaining
naans. Eat warm.
Recipe By : Ultimate Bread Machine Cookbook
[Home] Indian Nan Bread- On The Grill [Home]
Title: Indian Nan Bread, On The Grill
Yield: 1 Serving
Ingredients
1 tb yeast
1 1/2 c warm water
5 ts sugar scant - beaten egg
2 tb melted butter
1 or vegetable oil
3/4 c heavy or 15% cream - room
-temp
1/4 c milk - room temp
2 c bread flour
4 c all purpose flour;
-unbleached
2 1/2 ts baking powder
1/2 ts baking soda
1 3/4 ts salt
Instructions
In a large mixing bowl fitted with a dough hook (or use bread machine),
whisk together the yeast, water, and 1 teaspoon of the sugar. Whisk in
remaining sugar, egg and oil. Stir in cream and milk and most of the flour
(reserve one cup), baking powder and salt. Stir to make a soft dough.
Attach dough hook (or knead by hand) and make a soft, supple dough, adding
more flour as required (10 to 15 minutes).
Place in a lightly oiled plastic bag and let rest until doubled, or
refrigerate overnight (you may keep dough refrigerated for up to four
days). Allow to come to room temperature before using (bread will rise up
as it warms).
Break dough off in pieces around the size of a grapefruit. Let rest a
minute or so, then roll into rounds about the size of your hand. Stretch
gently lengthwise and sideways to make a teardrop shaped slab. Place dough
slabs on a cookie sheet and cover with a tea towel. Let rest 10-15
minutes.
Preheat gas grill to hottest temperature (500 F.).
Place nan slabs on grill and put cover down. Bake until dough puffs up, (3
to 5 minutes). Using tongs, turn over bread to cook other side, for
another 3 to 5 minutes. Dough may look scorched in areas but this is OK.
Serve immediately, or cover in foil and keep warm on the warming section
of the grill.
Note: Most recipes for nan call for yogurt and milk, but this version is
similar to ones I have enjoyed in Indian restaurants. This recipe is
adapted from the one generously provided by Montreal's landmark Bombay
Palace Restaurant. Rustic, chewy, addictive - this is perfect for a
mountain of tandoori chicken or just about any main dish. From
http://www.betterbaking.com/breadgrillrec.html Posted to BreadBakers
4/99 by JoAnn Pellegrino
- - - - - - - - - - - - - - - - - - -
Per serving: 1315 Calories (kcal); 28g Total Fat; (19% calories from fat);
38g Protein; 227g Carbohydrate; 62mg Cholesterol; 5835mg Sodium
Food Exchanges: 13 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
4 1/2 Fat; 1 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: BetterBaking.com
Preparation Time: 0:00
[Home] Indian Okra And Tomatoes [Home]
Title: Indian Okra And Tomatoes
Yield: 1 Servings
Ingredients
2 ts cumin seed
2 ts coriander seed
1/2 ts fennel seed
1/2 ts ground cayenne
1/4 ts turmeric
3 tb vegetable oil
1/2 lb okra; trimmed and left
-whole, o
2 c finely chopped onion
2 cloves pressed garlic
1 tb grated fresh ginger
1 1/2 c finely chopped peeled fresh;
- or 1 small can whole toma
1 salt to taste
1 c hot water (or use juice from
- canned; tomatoes if using
3 tb chopped cilantro
Instructions
Here is another recipe for okra lovers. The original recipe came from the
Julie Sahni book of Indian Cooking (I have both of them and can't remember
which one this is from). It has been adapted to our tastes.
Grind cumin, coriander and fennel seeds in a mortar and pestle. Mix with
cayenne and turmeric and reserve. Heat oil in a large non-stick skillet
over medium-high heat. When the oil is very hot, add the okra in a single
layer and fry without stirring for 1 minute. (If using frozen okra, thaw
enough to separate, rinse to get rid of any remaining frost crystals and
pat dry with paper towels before browning.) Continue cooking for 3 or 4
minutes more, turning the okra until lightly browned. Remove the okra from
the pan with a slotted spoon and set aside.
Add the onion to the hot oil and cook until light golden, about 5 minutes,
stirring frequently. Add the garlic and ginger and cook, stirring
constantly, until the mixture turns caramel brown, about 8 - 10 minutes.
Add the spice mixture and stir for a few seconds, then add the tomatoes.
Reduce the heat to medium and cook, stirring, for 3 minutes or until
mixture thickens and become pulpy. Add the fried okra, salt, and hot water.
Stir to mix and bring to a boil. Lower the heat to simmer and cook,
covered, until the okra is tender (about 20 minutes) and the sauce is
thick. Stir in a little of the cilantro and garnish the dish with what's
left.
Serve with white or brown basmati rice.
Posted to EAT-L Digest by Jo McGinnis on Aug 1, 1997
Title: Indian Omelet
Yield: 2 Servings
Ingredients
2 lg eggs
2 tb whipping cream
1/4 ts salt
1/4 ts pepper
2 tb butter or margarine
1 cn white chicken in water (5
-ounce); drained & flaked
1 tb chopped green onions
Curry Sauce:
2 tb butter or margarine
2 tb all-purpose flour
2 ts curry powder
2/3 c chicken broth
1/2 c whipping cream
1/8 ts salt
1/8 ts pepper
Instructions
Curry Sauce: Melt butter in a saucepan over low heat; whisk in flour and
curry powder. Cook, whisking constantly, 1 minute. Gradually add broth;
cook over medium heat, whisking constantly until thickened.
Whisk in whipping cream, salt, and pepper; cook, whisking occasionally, 2
minutes or until thoroughly heated. Yield: 1 cup.
Note: Sauce may be stored in refrigerator up to 3 days. Reheat in a heavy
saucepan over low heat, stirring constantly. Serve over cooked vegetables,
if desired.
Omelet: Whisk together first 4 ingredients; set aside.
Melt butter in a 10" omelet pan or nonstick skillet over medium heat; add
chicken and green onions, and saut‚ 2 minutes or until onions are tender.
Add egg mixture to pan. As mixture starts to cook, gently lift edges with
a
spatula, and tilt pan to undercooked portion flows underneath.
fold omelet in half; serve immediately with Curry Sauce.
Submitted by Mildred Anderson / Conway, Arkansas
MC formatted for your cooking pleasure by Pamela Creeden 4/1/99.
- - - - - - - - - - - - - - - - - -
Contributor: Southern Living Magazine--April '99
Preparation Time: 0:10
Title: Indian Omelette
Yield: 1 Servings
Ingredients
3 eggs
2 tb heavy cream
2 tb butter
3 tb finely diced ham
3 tb finely diced chicken
1 tb finely diced green onions
1/4 c hot curry sauce
2 tb chopped tomatoes
Instructions
Beat eggs with cream. In skillet, heat butter. Add ham, chicken &
green onions. Saute until onions are tender. Add eggs. Cook until
firm enough to turn over. Flip over & cook 1 1/2-2 minutes. Fold in
half. Place on plate. Pour sauce over omelette & sprinkle with
tomatoes. Serve at once.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
[Home] Indian Onion Relish [Home]
Title: Indian Onion Relish
Yield: 1
Ingredients
1 md onion, peeled
3/4 tsp. salt
4 tsp. lemon juice
1/4 tsp. paprika (the redder
- in col; or, the better)
1/8 tsp. cayenne pepper
Instructions
Cut onion crosswise into paper-thin rings and put rings into a
bowl. Add all other ingredients, toss and mix. Set aside for 30 minutes
or more before eating in order to let the flavors blend.
Serves 4
[Home] Indian Paneer (Cottage Cheese) [Home]
Title: Indian Paneer (Cottage Cheese)
Yield: 1 Servings
Ingredients
1 see directions
Instructions
Take one gallon of milk very imp.- bring it to a complete boil once it
starts to boil then add at least two or more lemons (juice) it curdles
almost immediately ! at this stage the color of the seperated water is
pale-greenish - this is the correct sign that the milk has curdled
completely now seperate the curdled cheese from the water by passing
it through the sieve or better still through a cheesecloth --
(muslin) once you have put it in the cheesecloth you must then tie it
up tightly (make it into a ball shape) and hang it so that the rest
of the water drains off keep it for 20-30 minutes like this Then take
it out of the cloth and flatten it cut cubes of desired size you are
now ready to use this as it is or lightly golden fry (in frying
handle it carefully lest it fragments) eat it or add it to your
desired curried dish. FROM: KARAN SINGH (LZBC22A) Recipe By :
Title: Indian Papadams
Yield: 12 Servings
Ingredients
2 c garbanzo bean (chick-pea)
1 flour
1 ts cracked or coarsely ground
1 black pepper
1 ts ground cumin seed
1/2 ts salt
1 cl garlic, pressed
1/4 c plus about 1 tablespoon
1 water
1 cayenne for dusting tops
1 oil for frying (optional)
Instructions
"Papadams are delicious, spicy Indian crackers that traditionally
require many ingredients and take days to make. They are prepared
ahead in quantity and deep fried just before serving. This is a
simplified version. It still requires time, but the results are worth
it. It is not the easiest of recipes, so if you don't have a perfect
result the first time, try again. You will be glad you did.
Stir together the flour, pepper, ground cumin seed, and salt in a
large bowl or in the food processor. Mix thoroughly until the spices
are evenly distributed. Add the garlic and mix well. Add enough of
the water to form a dough that will hold together in a cohesive ball.
If necessary, add up to 1 additional Tablespoon water. The dough
should be fairly stiff and dry. If it is too wet, it will not roll
well.
Knead the dough for about 5 minutes by hand or pulse for about 15
seconds in the food processor. The dough should be smooth.
With your hands, shape the dough into a cylinder or log about 2 inches
thick and 6 inches long. With a sharp knife, cut the cylinder into
1/2-inch thick slices.
The next step uses oil, so do not use your pastry cloth and rolling
pin sleeve. Place each slice on a lightly oiled surface. Lightly oil
the top of the slice and then roll out into a very thin circle about
6 or 7 inches in diameter. Papadams must be rolled extremely thin,
maximum 1/16 inch. If the dough sticks to your rolling pin, gently
pull it off. Dust the tops of each papadam with cayenne pepper.
Using a metal spatula to loosen the edges of the papadams from the
rolling surface, carefully place them on large baking sheets. The
traditional method for preparing and frying papadams is described
below. You can also bake them in a 300~F. oven for about 15 to 25
minutes, or until crisp and dry. The cooking time may vary beyond
this range depending upon the thickness and moisture in the rolled
dough. Cool them on a rack.
To prepare the papadams in an authentic manner, don't bake them. First
allow them to dry by leaving them in the sun for a few hours or by
placing them in a very low oven (less than 200~F.) for 1 to 2 hours,
turning occasionally. Dry the papadams until they are just slightly
flexible and show no moisture. They should not brown or bake,
however. At this point, the papadams may be stacked flat and stored
in an airtight container until needed. They will keep for months if
stored properly.
When ready to serve, heat about 1/8 inch of oil in a large skillet.
The oil should be hot, but not smoking. A drop of water flicked into
the skillet should sizzle immediately. One at a time, drop the
papadams into the hot oil. Turn the papadam when it begins to curl at
the edges. It will quickly fry and become crisp. Remove it before it
turns brown.
Cool and drain the papadams on paper towels. Eat them immediately.
Yield: 12.
Title: Indian Pastry
Yield: 4
Ingredients
1 c plain flour
1/2 c wholemeal flour
1 pn salt
1 egg
100 ml yoghurt
2 tb olive oil
1 ts water
1 ts cumin
1 ts curry powder
Instructions
In a mixing bowl combine the flours with the cumin and curry powder.
Make a well in the middle and add the salt, egg, yoghurt, oil and water
and mix to a smooth dough.
Knead for 5 minutes, then allow to rest for 30 minutes.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Indian Pone Cakes [Home]
Title: Indian Pone Cakes
Yield: 24 Servings
Ingredients
1/3 c butter or margarine
1 cornmeal -- as needed
1 1/2 c bisquick baking mix
1/2 c cornmeal
1/2 c cold water
1 salt
Instructions
1 - Melt butter in oblong pan, 13x9x2 inches. Sprinkle some cornmeal
over butter. 2 - Stir baking mix, 1/2 cup cornmeal and the water to a
soft dough. Gently smooth dough into a ball on floured cloth-covered
board. Knead 5 times. 3 - For sticks - Roll dough into a rectangle,
10x6 inches. Cut lengthwise in half; cut each half into 12 sticks
about 3/4 inch wide. Roll each stick in butter in pan; sprinkle
lightly with salt. Bake in pan; 12 to 15 minutes. Serve hot (2 dozen).
For crackers - Roll dough into a rectangle, 12 x 6 inches. Cut in
fourths. Put in pan one at a time to coat one side, then the flip
side with the butter; sprinkle lighly with salt. Bake in pan; 15
minutes. These can be cooled and heated later in the toaster.
~ - - - - - - - - - - - - - - - - -
NOTES : Pone Cakes have two other names. They were called journey
cakes and later Johnnycakes, a name that caught on during the Civil
War. Bisquick and Betty Crockers (c) General Mill, Inc.
From billspa@icanect.net Thu Aug 08 08:31:49 1996
Recipe By : Betty Crocker's Bisquick "Folk Breads USA" (1973)
[Home] Indian Pork With Honey [Home]
Title: Indian Pork With Honey
Yield: 4 Servings
Ingredients
4 boneless pork chops cut
-into 3/4-i; nch cubes
2 ts ground cumin
1 ts ground cardamom
1 ts ground cinnamon
1 ts ground coriander
1 ts ground mace
1/2 ts pepper
1/4 ts salt
1 tb vegetable oil
2 lg onions, chopped
3 garlic cloves; minced
3/4 c beef broth
3 tb honey
2 tb lemon juice
8 oz nonfat plain yogurt
2 tb flour
1/4 c chopped parsley
2 c hot cooked rice
----------------------------OPTIONAL----------------------------------
1 sliced almonds, toasted
1 mandarin orange sections
Instructions
Indian cuisine often blends sweet honey and savory spices, as in this
recipe.
In a plastic or paper bag combine cumin, cardamom, cinnamon,
coriander, mace, pepper and salt. Add pork cubes; shake until pork is
coated with spice mixture. Set aside. In a large skillet, heat oil
over medium-high heat. Cook and stir onions and garlic until tender
but not brown. Add pork to skillet. Cook and stir pork for 2-3
minutes or until browned. Stir beef broth, honey and lemon juice into
skillet. Bring to boiling; reduce heat. Cover and simmer about 10
minutes or until pork is tender, stirring occasionally. In a small
bowl combine yogurt and flour; add to skillet. Stir in parsley. Cook
over medium heat, stirring constantly, until mixture thickens. Spoon
pork mixture over rice. If desired, sprinkle with almonds and garnish
with mandarin orange segments. (Serves 4.)
Nutrient Information per Serving:
Calories: 332. Protein: 29 g. Fat: 9 g. Sodium: 396 mg. Cholesterol:
69 mg
* COOKFDN brings you this recipe with the kind permission of: *
National Pork Producers Council http://www.nppc.org
[Home] Indian Pot Roast (Ai) [Home]
Title: Indian Pot Roast (Ai)
Yield: 1 Servings
Ingredients
4 lb pot roast
2 cloves garlic
4 tb butter
1 salt
1 flour
---------------------------IF DESIRED---------------------------------
12 whole peppercorns
12 whole allspice
1 bay leaf, crumbled
1 tb grated horseradish
1/2 c rum or dry red wine
1/2 c water
1 lg onion
1 recipe dumplings
1 carrots (small or quartered)
----------------------------DUMPLINGS---------------------------------
2 c flour
1/2 ts salt
4 ts baking powder
1 scant c milk
Instructions
Mash the garlic and saute in the butter. Rub the meat with salt and
flour and brown it well on all sides in the butter. Lay the meat on a
bed or thin-sliced onion in a large Dutch oven or any pot with a
tight-fitting lid. Add the butter, the spices and seasonings and pour
the rum or wine over the meat. (A good pot roast will supply most of
its own juices, but as it cooks pour the 1/2 C water over it to make
an ample supply of gravy.) Cover tightly and simmer for 3 to 4 hours
until the roast is tender. This may be done either in the oven or on
the back of the stove. If you want carrots with the pot roast, add
them to the pot for the last half hour of cooking and for the last 12
minutes of cooking add the dumplings to steam in the flavors of the
pot. When the roast is done, remove it to a hot, round platter and
surround with the dumplings and carrots. Stir the grave until smooth,
correcting the seasoning if necessary. Pour it over the roast; if
fresh dill is available, cut it over the dish with a lavish hand.
Serves 6-8
DUMPLINGS
Sift together the dry ingredients and add the milk gradually. Drop by
the spoonful into the gravy and cook with pot toast or stew during
the last 12 minutes of cooking.
SOURCE:*Old Farmer's Almanac Colonial Cookbook SHARED BY:Gwynne Bodle
4/92
[Home] Indian Pot Roast [Home]
Title: Indian Pot Roast
Yield: 6 Servings
Ingredients
1 4 lb. pot roast
2 cloves garlic
1 flour
12 whole peppercorns
1 bay leaf
1/2 c good rum, or dry red wine
4 tb butter
1 salt
1 lg onion, sliced
12 whole allspice
1 tb grated horseradish
1/2 c water
1 recipe your dumplings
1 small whole carrots or>>>
1 large carrots, quartered
Instructions
Use this recipe for either regular meat or venison. Mash garlic and
saute in butter. Salt meat and flour. Brown well on all sides in
butter. Lay meat on bed of this sliced onion in lge. Dutch oven. Add
the butter, spices and seasonings. Pour rum or wine over meat. A
good pot roast will supply most of its own juices, but pour the water
over to make an ample supply of gravy. Cover tightly and simmer 3-4
hrs, either in oven or on the stove top. If carrots are wanted, add
during last 1/2 hr. of cooking. Add dumplings last 12 minutes. When
roast is done, remove to a hot round platter and surround with
dumplings and carrots. Stir gravy until smooth. Pour over roast. If
fresh dill is available, cut it over dish with lavish hand. Courtesy
Telephone Pioneers BillSpalding *P CRBR 38 A
[Home] Indian Potato Cakes (Vegan) [Home]
Title: Indian Potato Cakes (Vegan)
Yield: 1 Servings
Ingredients
2 to 3 large potatoes
1 lg onion, chopped
2 to 3 cloves garlic, chopped
2 sl bread, crusts removed,
1 crumbled
1 to 2 tsp mild curry powder
1 salt
1 non-stick spray
Instructions
Peel potatoes, cut into cubes and boil in water until tender. Mash (may
want to add a little water to make mashing them easier).
Water/broth saute onions and garlic. Add to mashed potatoes. Add bread
crumbs, curry powder and salt. Cool enough to handle.
Form 10 to 12 four inch diameter patties and brown them in a non-stick pan
sprayed with non-stick spray.
You can also add cooked carrots, peas, and any other soft cooked vegetables
to the potato mixture before browning them. Serve as is or with some Indian
condiments like mango chutney or coriander chutney. These patties are
pretty easy to make and really good.
Source: I got a recipe off another net and adapted it for FF-ers.
Posted by Lucinda J. Rasmussen to the Fatfree
Digest [Volume 15 Issue 29] Mar. 1, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
[Home] Indian Potato Chutney [Home]
Title: Indian Potato Chutney
Yield: 6 Servings
Ingredients
1 lb waxy variety potatoes
4 green chili peppers
1/2 ts salt
1 pepper
1 ts cumin seed
1 lemon; seeded and juiced
1/2 c plain lowfat yogurt
Instructions
A chutney (chatni) is a hot spicy relish that often contains fruit but
doesn't have to. One local restaurant serves minced chile peppers with
yogurt: it too is a chutney. Vegetables, like this one, make an unusual
relish for a vegetable or meat curry dish.
1. Cook the unpeeled potatoes in salted water. Drain, peel, and dice.
Finely dice the chilies, and mix the two together in a serving dish.
Season, sprinkle on cumin seeds (warmed, optional). Pour on the lemon
juice. Set aside for 10 minutes. Carefully stir in the yogurt. Chill.
2. Serve chilled with any curry dish.
Try new potatoes, red potatoes, fingerlings, Yukon golds, etc.
Recipe from Pat Hanneman 1/99
- - - - - - - - - - - - - - - - - - -
Per serving: 88 Calories (kcal); 1g Total Fat; (5% calories from fat); 3g
Protein; 19g Carbohydrate; 1mg Cholesterol; 199mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
NOTES : Here's another relish: potatoes and peppers. I've seen some made
with dal (split lentils/peas).
Nutr. Assoc. : 4600 0 0 0 0 0 0
Contributor: Lindsey Bareham (1991) In Praise of the Potato
Preparation Time: 0:30
[Home] Indian Potato Curry [Home]
Title: Indian Potato Curry
Yield: 1 Servings
Ingredients
15 baby potatoes
2 zucchini
1 ghee for cooking
1/2 onion finely sliced
1 pce ginger finely sliced
2 cloves garlic finely sliced
1 onion relish:
2 red onions finely sliced
2 ts sweet paprika
1 ts cayenne pepper
1 juice of 1 lemon
1 salt and freshly grnd peppe
2 sm chillies seeded finely slicd
1 fresh coriander leaves chpp
1/2 ts garam masala
1/2 ts ground cumin
1/2 ts ground coriander
1/2 ts cayenne pepper
30 fresh peas podded
250 ml coconut cream
1/2 bn coriander
1 raita:
300 g natural yoghurt
1/2 continental cucumber
1/2 bn fresh mint
2 ripe tomatoes
1 ts cayenne pepper
1 salt and freshly grnd peppe
1 juice of 1 lemon
Instructions
To make onion relish, in a bowl combine onion, spices, seasonings and
lemon juice, then squeeze them with your fingers. Let sit for an
hour. Just before serving mix through coriander to taste. In a
saucepan of lightly salted water, boil potatoes, in their skins,
until just cooked. Allow to cool, then cut them in half. Slice
zucchini on the bias into 5mm thick slices. Heat a little ghee in a
heavy bottomed saucepan, and saute onion, ginger, garlic and chilli
until soft. Add spices and fry for 30 seconds. Add all the
vegetables, toss well and add coconut cream bit by bit as they cook.
To make raita, put yoghurt in fine sieve and leave to strain for 15
mins. Grate cucumber with skin on. Chop mint leaves. Peel, seed and
dice tomatoes. Combine vegetables with yoghurt and seasonings.
Chill. Chop coriander leaves. When vegetables are cooked and a thick
sauce has formed, add coriander and lemon juice to taste.
[Home] Indian Potato Pancakes [Home]
Title: Indian Potato Pancakes
Yield: 1 Servings
Ingredients
1 c mashed potatoes; unsalted
1 ts salt
1/2 ts turmeric
1/2 ts cayenne
3 tb rice flour
1 ts ghee
1 peanut oil of ghee for
-frying
Instructions
Peel, dice and boil the potatoes. Mash them. Place the mashed potatoed,
salt, turmeric, cayenne, rice flour, and teaspoon ghee in a bowl. Mix
together very thoroughly until you have a firm dough. It may be necessary
to add a dash or two more of flour. The dough will be too tender to rool
but it must hold together.
In a deep fryer, heat the peanut oil (or ghee).
While the fat is heating, pinch off bits of the dough and roll them into
balls in the palms of your hands, then pat them gently into fflat cakes
abut 2 or 2 1/2 inches acrosee. Then the fat is hot enough to brown a bread
cube in 2 minutes, slip in the pancakes one at a time, and fry for 2 to 3
minutes, turning once when brown. They will be a rich gold when done, and
slightly crusty, and may or may not puff up a bit. Remove from the fat with
a slotted spoon, drain on absorbent paper, and serve while still warm.
Posted to recipelu-digest Volume 01 Number 161 by deedeep1@juno.com (Deanna
Polakowski) on Oct 25, 1997
[Home] Indian Potato Salad [Home]
Title: Indian Potato Salad
Yield: 4 Servings
Ingredients
1 1/2 lb red or new potatoes
-scrubbed, cut i; n 1/2 dice
1/2 ts toasted cumin seeds
1 tb garam masala
2/3 c non-fat yogurt
3 tb (to 4 tb) lemon juice
1 tomato, seeded cut in 1/2
-dice
1/2 sm onion(s), finely chopped
1 salt and pepper
3 tb cilantro, coarsely chopped
1 tb mint, chopped (opt)
Instructions
1. Place the potatoes in a large saucepan with cold water to cover.
Bring to a boil, reduce the heat, and simmer until tender but not
soft, 8-10 minutes. Drain the potatoes in a colander, then transfer
to a mixing bowl.
2. Lightly toast the cumin seeds in a dry skillet over medium heat
until fragrant and lightly browned, about 3 minutes. Set aside.
3. Stir the garam masala, ® cup of the yogurt, and the lemon juice
into the potatoes and let cool completely. Shortly before serving,
stir in the tomato, onion, salt and pepper, half the cilantro and the
mint. Correct the seasoning, adding salt, lemon juice, or garam
masala to taste.
4, Transfer the salad to a platter or bowl. Spoon the remaining
yogurt in the center and sprinkle the salad with the remaining
cilantro and the cumin seeds.
High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 58
[Home] Indian Potatoes- Peas And Cauliflower [Home]
Title: Indian Potatoes, Peas And Cauliflower
Yield: 1
Ingredients
2 tb vegetable oil
1 lb russet potatoes; peeled, cut
- into
1 ; 1/2-inch pieces
1 tb minced fresh ginger
4 c cauliflower florets; cut
-into bite-size
1 ; pieces
1/2 ts salt
1/2 ts ground turmeric
1/4 ts chili powder
1/4 ts paprika
1/2 c water
1/2 c frozen peas; thawed
Instructions
Heat oil in large nonstick skillet over medium heat. Add potatoes and
ginger;
saute until potatoes are lightly browned, about 3 minutes. Mix in
cauliflower,
then salt, turmeric, chili powder and paprika; saute 5 minutes. Add 1/2 cup
water; cover and simmer until vegetables are tender, about 5 minutes. Add
peas
and simmer 2 minutes. Season with salt and pepper.
Makes 4 servings.
Bon Appetit October 1999
Converted by MC_Buster.
Per serving: 663 Calories (kcal); 28g Total Fat; (37% calories from fat);
13g Protein; 93g Carbohydrate; 0mg Cholesterol; 1184mg Sodium
Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
Title: Indian Potatoes
Yield: 4 Servings
Ingredients
450 g 1 lb potatoes scrubbed and
1 chopped into small pieces.
1 cauliflower chopped into
1 sm florets.
10 ml 2 tsp oil
5 ml 1 tsp turmeric.
25 ml 0,5 tsp cumin seeds.
1 ground black pepper.
100 g 3,5 oz mushrooms.
Instructions
Par-boil the potatoes for 5 minutes, then add the cauliflower and cook for
a further 4 minutes. Drain. Heat oil in a wok and then add the spices. Cook
for about one minute and then add the vegetables. Cook for 5 minutes or so
until the vegetables are tender.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
[Home] Indian Pudding #1 [Home]
Title: Indian Pudding #1
Yield: 8 Servings
Ingredients
1 c yellow cornmeal
1/2 c black molasses
1/4 c sugar
1/4 c butter
1/4 ts salt
1/4 ts baking soda
2 eggs; beaten
1/2 ts cinnamon
1/4 ts freshly grated nutmeg
6 c hot milk
1 vanilla ice cream for
-topping
Instructions
SERVES 8-10
Cornmeal was originally called Indian meal, since it was a gift from the
Indians. The early recipes for this dish do not call for spices, of course,
but this old New England version is very delicious. I like the addition of
the cinnamon and nutmeg.
Mix the cornmeal with the molasses, sugar, butter, salt, baking soda,
eggs, and spices. Add 3 cups of the hot milk, stirring carefully. Place in
a 2-quart bean pot or other covered pot and bake in a 400o oven until all
comes to a boil. Then stir in the remaining hot milk and bake, covered, at
275o for 4 to 6 hours, or until all is absorbed. Stir every half hour.
Serve hot in little bowls with a bit of vanilla ice cream on top.
From . Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
[Home] Indian Pudding #2 [Home]
Title: Indian Pudding #2
Yield: 5 Servings
Ingredients
2 c milk (or half water and half
- evapor; ated milk)
6 tb cornmeal
2 tb molasses
1/4 c brown sugar; packed
3 tb butter or margarine
2 eggs; well beaten
1/2 ts ginger; ground
1/2 ts cinnamon; ground
1/4 ts nutmeg; ground
1/4 ts salt
1/2 c sour milk or sour cream
Instructions
Scald milk over low heat, then stir in cornmeal very slowly. Remove from
heat; add next 8 ingredients. Just before turning into a 1-1/2 quart
casserole, add the sour milk or cream gradually. Bake in a slow oven -- 275
degrees -- for 2 hours or until a silver knife inserted in the center,
comes out clean. Stir once during baking. Serve warm with sweet cream.
Serves 5.
From . Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Indian Pudding #3 [Home]
Title: Indian Pudding #3
Yield: 8 Servings
Ingredients
1/2 c corn meal
4 c milk
1 c brown sugar
1 ts ginger
1/2 ts nutmeg
1/2 ts cinnamon
1 ts salt
1/2 c dark molasses
2 c light cream
2 c heavy cream
Instructions
Preheat oven to 275F -- very low. Combine the corn meal with one cup of
milk. Scald the remaining three cups of milk in a saucepan over medium
heat. Stir in the corn meal mixture a little at a time and cook, stirring,
constantly, for 15 minutes, or until the mixture is about as thick as
breakfast cereal. It is important to keep stirring to prevent lumps. Remove
from heat. Combine sugar, spices and salt, stir them into the corn,
mixture. Add the molasses and light cream. Pour into a greased two-quart
baking dish and bake for two hours. Set aside at least an hour. Serve
pudding warm with a pitcher of heavy cream to pour over each portion at the
table.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Indian Pudding #4 [Home]
Title: Indian Pudding #4
Yield: 8 Servings
Ingredients
4 c whole milk
1/3 c cornmeal
3/4 c dark molasses
1/4 c butter
1 ts salt
1 ts ginger
3 tb sugar
1 egg; beaten well
1/2 c raisins
1/2 ts cinnamon
1 c cold milk
1 hard sauce
Instructions
From: Joel.Ehrlich@salata.com (Joel Ehrlich)
Date: 17 Feb 1995 15:46:55 -0600
Preheat the oven to 300 degrees. Boil the initial quantity of milk in the
upper portion of a double boiler over direct heat. Stir in the cornmeal.
Place these over - NOT IN- boiling water and cook for 15 minutes. Stir in
the molasses and cook for 5 more minutes. Remove from heat and stir in the
butter, salt, ginger, sugar, well beaten(!) egg, raisins and cinnamon. Pour
into a well greased baking dish. Bake for 1 hour. Remove from the oven
and gently pour the second quantity of COLD(!) milk over the pudding and
allow it to float over the top without stirring it. Continue baking for
another 2 hours. Serve hot with a covering of hard sauce.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Indian Pudding #6 [Home]
Title: Indian Pudding #6
Yield: 4 Servings
Ingredients
2 c milk
3 tb yellow corn meal
1/4 c sugar
1/2 c molasses
1/2 ts salt
1 ts ground cinnamon
2 eggs
2 tb butter
Instructions
From: esther@rochgte.fidonet.org (Esther Vail)
Date: Mon, 13 Feb 1995 19:02:32 +0000
This recipe comes from a column in the Boston Globe of 30 years ago--a
column that functioned just as this recipe group does! There are many
recipes around for Indian Pudding; this is the best I've ever tried.
Scald 1 1/2 cups of the milk. Mix everything but the eggs and butter with
the remaining 1/2 cup cold milk, and add to the scalded milk. Cook,
stirring constantly, until slightly thickened. (I do this step in the
microwave--about 4 minutes on high, stirring afteach minute.) Allow to cool
somewhat (you're about to add the beaten eggs and the butter, and you don't
want to cook the eggs without being able to stir them in!). Pour into a
buttered or sprayed casserole, and bake at 375 degrees F for 30 minutes.
Serves 4. A scoop of vanilla ice cream on top is wonderful.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Indian Pudding #7 [Home]
Title: Indian Pudding #7
Yield: 6 Servings
Ingredients
1 1/2 c seedless raisins
3 c milk; scalded
1 1/2 c milk; cold
1 c cornmeal
1/2 c molasses
1 ts salt
1/2 c sugar
3/4 ts ginger
1/4 ts nutmeg
1/4 c butter
Instructions
From: waring@ima.infomail.com (Sam Waring)
Date: Mon, 13 Feb 1995 19:02:41 +0000
Add the raisins to the hot milk. Mix 1 cup cold milk with the cornmeal,
then stir into the hot milk. Heat very slowly, stirring constantly, for
about 10 to 15 minutes or until the mixture thickens.
Mix in the molasses, salt, sugar, ginger, nutmeg, and butter. Pour into a
buttered 2-quart casserole. Then pour the remaining 1/2 cup cold milk into
the center of the pudding.
Set dish in a pan of cold water, and bake in a slow oven, 300 F., for 2 1/2
hours. Let cool for 3 to 4 hours before serving.
From "The Art of American Indian Cooking" by Yeffe Kimball and Jean
Anderson, published by Lyons and Burford
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Indian Pudding (Aha) [Home]
Title: Indian Pudding (Aha)
Yield: 8 Servings
Ingredients
2 c skim milk
1/4 c cornmeal
1/4 c sugar
1/8 ts baking soda
1/2 ts ground ginger
1/2 ts ground cinnamon
1/4 c molasses
1 c cold skim milk
1 nutmeg
Instructions
Preheat oven to 275 F.
Heat 2 cups of skim milk in a double boiler or a medium saucepan over
low heat. Add cornmeal, a little at a time, stirring constantly.
Cook 15 minutes, or until thick, stirring constantly. Remove from
heat. Set aside.
In a bowl, combine sugar, soda, and spices. Stir to mix well. Add to
cornmeal mixture and stir. Add molasses and 1 cup sold milk. Stir
to mix thoroughly. Pour into a 1 quart casserole and bake 2 hours.
Serve warm with a light sprinkling of nutmeg.
Nutritional Analysis: Calories 95 kcal Cholesterol 2 mg Saturated Fat
0 gm Protein 3 gm Sodium 64 mg Polyunsaturated Fat 0
gm Carbohydrate 20 gm Total Fat 0 gm Monounsaturated Fat 0 gm
From: American Heart Association Cookbook Fifth Edition Times Books,
1991
Entered by: Lawrence Kellie Fri 11-29-1996 at 08:50:25 From: Lawrence
Kellie Date: 22 Dec 96 Home Cooking Ž
[Home] Indian Pudding (Roberta Krieger) [Home]
Title: Indian Pudding (Roberta Krieger)
Yield: 6 Servings
Ingredients
1 qt milk
2/3 c cornmeal
3/4 c molasses
1/4 c butter [i've tried
-margarine, but i; t doesn't
3 tb sugar
1 ts ginger
1 ts salt
Instructions
Supposedly, this is an authentic recipe from Daniel Boone's wife
Rebecca.
Ice cream [I prefer vanilla]
Preheat oven to 325 degrees. Bring milk to a boil in the top part of
a double boiler. Stir in cornmeal and cook over hot water for 15
minutes. Stir in molasses [I use the light variety, but I guess dark
would work as well], and cook for 5 minutes longer. Remove from heat.
Stir in butter, sugar, ginger, and salt. Turn into an oven casserole
and bake 1 1/2 - 2 hours. Serve warm with ice cream.
Daniel and Rebecca served this warm with fresh-churned butter.
[Home] Indian Pudding Cake With Molasses Cream [Home]
Title: Indian Pudding Cake With Molasses Cream
Yield: 8 Servings
Ingredients
1 vegetable cooking spray
3/4 c firmly packed brown sugar
1/3 c vegetable oil
1/3 c molasses
1/3 c nonfat sour cream
1 tb dark rum
1 ts vanilla extract
3/4 c yellow cornmeal
1/2 c all-purpose flour
1 ts baking powder
1 1/2 ts ground cinnamon
1/2 ts ground cardamom
1/4 ts ground ginger
1/4 ts ground nutmeg
1/4 ts ground cloves
1/8 ts salt
5 egg whites, at room
-temperature
1/2 ts cream of tartar
2 tb brown sugar
2 ts powdered sugar
8 oz light cream cheese, (1/2
-tub) softe; ned
1/2 c nonfat sour cream
1/4 c sifted powdered sugar
2 tb molasses
1/2 ts vanilla extract
Instructions
Coat a 9-inch round cake pan with cooking spray; line bottom of pan with
wax paper. Coat wax paper with cooking spray, and set pan aside.
Combine 3/4 cup brown sugar and the next 5 ingredients (brown sugar through
vanilla) in a large bowl; stir well, and set molasses mixture aside.
Combine cornmeal and next 8 ingredients (cornmeal through salt) in a bowl;
stir well, and set aside.
Beat egg whites and cream of tartar at high speed of a mixer until foamy.
Gradually add 2 tablespoons brown sugar, 1 tablespoon at a time, beating
until stiff peaks form. Gently fold egg white mixture and cornmeal mixture
alternately into molasses mixture, beginning and ending with egg white
mixture. Pour batter into prepared pan.
Bake at 350 degrees for 35 minutes or until a wooden pick inserted in
center comes out clean; let cool for 10 minutes in pan on a wire rack.
Loosen cake from sides of pan, using a narrow metal spatula, and turn out
onto a wire rack. Carefully peel off wax paper; let cool completely. Place
cake on a serving plate; sift 2 teaspoons powdered sugar over cake.
Place cheese in a bowl, and beat at medium speed of a mixer until smooth.
Add 1/2 cup sour cream, 1/4 cup powdered sugar, 2 tablespoons molasses, and
1/2 teaspoon vanilla; beat until well-blended. Yield: 8 servings (serving
size: 1 cake wedge and 2 tablespoons sour cream mixture).
Per serving: 418 Calories; 14g Fat (31% calories from fat); 8g Protein; 63g
Carbohydrate; 20mg Cholesterol; 247mg Sodium
Serving Ideas : Serve with cake.
Recipe by: Cooking Light, Jul/Aug 1995, page 88
Posted to MC-Recipe Digest V1 #424 by igor@digex.net on Jan 28, 1997.
[Home] Indian Pudding From Loren Martin [Home]
Title: Indian Pudding From Loren Martin
Yield: 6 Servings
Ingredients
1 1/2 c seedless raisins
3 c scalded milk
1 1/2 c cold milk
1 c corn meal
1/2 c molasses
1 ts salt
1/2 c sugar
3/4 ts ginger
1/4 ts nutmeg
1/4 c butter
Instructions
Add the raisins to the hot milk. Mix 1 cup cold milk with the corn
meal, then stir into the hot milk. Heat very slowly, stirring
constantly, for about 15 minutes, or until mixture thickens. Mix in
the molasses, salt, sugar, ginger, nutmeg and butter. Pour into
buttered 2-quart casserole, and then pour the remaining 1/2 cup cold
milk into the center of the pudding. Set dish in pan of cold water,
and bake in a slow oven, 300F, for 2 1/2 hours. Let cool for 3-4
hours before serving.
From: The Art of American Indian Cooking by Yeffe Kimball and Jean
Anderson, Avon Books, New York, NY, 1965.
[Home] Indian Pudding With Dried-Fruit Compote [Home]
Title: Indian Pudding With Dried-Fruit Compote
Yield: 8 Servings
Ingredients
-----------------------FOR INDIAN PUDDING-----------------------------
2 1/2 c 1% low-fat milk
1/3 c cornmeal
1/3 c unsulfured molasses
3/4 ts ground ginger
1/4 ts cinnamon
1 tb unsalted butter
---------------------FOR DRIEDFRUIT COMPOTE---------------------------
1 c apple cider
1/4 c packed light brown sugar
1/4 c water
2 tb fresh lemon juice
1/2 c dried apricots
1/2 c pitted prunes
1/2 c dried cranberries
Instructions
Make pudding
In a heavy saucepan stir together milk and cornmeal and bring to a simmer,
stirring. Stir in molasses, ginger, cinnamon, and a pinch salt and simmer
mixture, stirring, 30 minutes, or until very thick. Add butter, stirring
until melted. Remove pan from heat and cool pudding 20 minutes, covered.
Make compote
In a saucepan simmer cider, brown sugar, water, and lemon juice, stirring
occasionally, until sugar is dissolved. Add fruits and simmer 5 minutes
more, or until fruits are softened and plumped up.
Put a spoonful of pudding in each of 8 shallow bowls or soup plates using a
2-ounce (1/4 cup) ice-cream scoop and top with some compote.
Recipe by: Gourmet magazine December 1996
Posted to MM-Recipes Digest by Bill on Sep 17, 1998,
converted by MM_Buster v2.0l.
[Home] Indian Pudding With Nutmeg Ice Cream - Colonial Boston [Home]
Title: Indian Pudding With Nutmeg Ice Cream - Colonial Boston
Yield: 10 Servings
Ingredients
----------------------------ICE CREAM---------------------------------
1 qt Vanilla ice cream or frozen
- vanilla yogurt; slightly
-softened
1 1/2 ts Ground nutmeg
----------------------------PUDDING-----------------------------------
1/4 c Yellow cornmeal
1/4 ts Salt
3 c Whole milk
2 tb (1/4 stick) unsalted butter
2 lg Eggs
1/2 c Light mild-flavored molasses
2 tb Golden brown sugar; packed
2 tb Sugar
1 ts Ground ginger
1/2 ts Ground cinnamon
1/3 c Dark or golden raisins
Instructions
For ice cream: Stir ice cream and nutmeg in medium bowl to blend.
Cover with foil and freeze. (Can be prepared 3 days ahead. Keep
frozen.)
For Pudding: Preheat oven to 300 F degrees. Butter an 8 X 8 x
2-inch glass baking dish. Combine cornmeal and salt in heavy medium
saucepan. Gradually whisk in 2-1/2 cups milk. Whisk over medium heat
until mixture boils. Reduce heat to medium-low and simmer until
mixture is thick and creamy, stirring often, about 10 minutes. Whisk
in butter. Remove from heat.
Whisk eggs, molasses, brown sugar, sugar, ground ginger and
cinnamon in large bowl. Gradually whisk in hot cornmeal mixture. Stir
in raisins. Pour pudding into prepared baking dish. Poor remaining
1/2 cup milk over pudding (do not mix into pudding). Place pudding
dish in large roasting pan. Pour enough hot water into roasting plan
to come halfway up sides of pudding dish.
Bake pudding until just set, about 1 hour 30 minutes. Remove
pudding from roasting pan. Cool until lukewarm, about 20 minutes.
(Can be made 8 hours ahead. Cool; cover with plastic and let stand at
room temperature. Rewarm covered pudding in microwave oven on low
about 8 minutes.)
Spoon warm pudding into shallow bowls. Top with scoop of ice cream.
"Bon Appetit" November, 1996. "Dinner for 10 in Colonial Boston"
Thanksgiving. Typos by Jeff Pruett.
- - - - - - - - - - - - - - - - - - -
Per serving: 230 Calories (kcal); 4g Total Fat; (13% calories from fat); 4g
Protein; 47g Carbohydrate; 47mg Cholesterol; 101mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 2 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
[Home] Indian Pudding With Pears And Ginger - Hudson Valley Than [Home]
Title: Indian Pudding With Pears And Ginger - Hudson Valley Than
Yield: 12 Servings
Ingredients
----------------------------CORNBREAD---------------------------------
3/4 c Buttermilk
3/4 c Corn meal
1 c All-purpose flour
1/2 c Sugar
1 1/2 ts Baking powder
1 ts Ground cinnamon
1/2 ts Ground ginger
1/2 ts Salt
1 Stick (4 oz) unsalted butter
-; melted and cooled
1/2 c Sour cream
1 Extra-large egg; lightly
-beaten
----------------------------PUDDING-----------------------------------
6 c Milk
1/4 c Fresh ginger; thinly sliced
2 tb Fresh ginger; thinly sliced
-; in addition
8 Extra-large eggs
12 Extra-large egg yolks
1 c Unsulphured molasses
2 lg Ripe pears; such as Anjou or
- Comice; peeled cut into
-1/2-inch
Butterscotch sauce (see
-recipe)
Instructions
: Make the cornbread: preheat the oven to 375 F degrees. Butter an
8-inch square cake pan. In a large bowl, combine the buttermilk and
cornmeal; let stand for five minutes. In another bowl, sift together
the flour, sugar, baking powder, cinnamon, ginger and salt.
: In a small bowl, whisk the butter with the sour cream and eggs
and stir into the cornmeal mixture. Stir in the sifted dry
ingredients. Pour the batter into the pan and bake for about 30
minutes, or until a toothpick inserted in the center comes out clean.
Let cool slightly, then unmold to cool completely. Cut 3/4 of the
cornbread into 1-inch dice; let dry. (You can snack on the rest.) Put
the cornbread in a food processor; pulse until fine. (Make Ahead: the
cornbread crumbs can be made up to 3 days ahead.)
Make the Pudding:
: Preheat the oven to 325 F degrees. Generously butter twelve 1-cup
ramekins and set them in a large roasting pan.
: In a medium saucepan, combine the milk and ginger and bring to a
boil. Removed from the heat and let steep, covered, for ten minutes.
: Put the cornbread in a large bowl. In a medium bowl, whisk the
whole eggs with the egg yolks and molasses. Bring the milk back to a
boil and slowly whisk it into the eggs. Strain the custard over the
cornbread and stir well. Add the diced pears to the ramekins and
spoon the custard on top. Pour enough hot water into the pan to reach
1/3 of the way up the sides of the ramekins.
Cover the roasting pan tightly with foil and bake in the middle of
the oven for about one hour, or until the puddings are set. (Make
Ahead: the puddings can be refrigerated for one day. Bring to room
temperature and rewarm in a water bath in a 300 degrees F oven,
covered with foil, for 30 minutes. [That's the puddings covered with
foil, not the oven. :)])
: Run a thin knife around the puddings and invert them onto plates.
Spoon the Butterscotch Sauce on top and serve.
Chef Waldy Malouf, in November, 1996 "Food and Wine". "A Hudson Valley
Thanksgiving". Typos by Jeff Pruett. From: Jeff Pruett Date: 11-10-96
Cooking
From: Dale Shipp Date: 11-01-97 (00:10) The Once
And Future Legend (1) Cooking
- - - - - - - - - - - - - - - - - - -
Per serving: 179 Calories (kcal); 6g Total Fat; (31% calories from fat); 6g
Protein; 25g Carbohydrate; 21mg Cholesterol; 232mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1
Fat; 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
[Home] Indian Pudding With Pears And Ginger - Hudson Valley [Home]
Title: Indian Pudding With Pears And Ginger - Hudson Valley
Yield: 12 Servings
Ingredients
----------------------------CORNBREAD---------------------------------
3/4 c Buttermilk
3/4 c Corn meal
1 c All-purpose flour
1/2 c Sugar
1 1/2 ts Baking powder
1 ts Ground cinnamon
1/2 ts Ground ginger
1/2 ts Salt
4 oz Unsalted butter melted and
-cooled
1/2 c Sour cream
1 Extra-large egg; lightly
-beaten
----------------------------PUDDING-----------------------------------
6 c Milk
1/4 c Fresh ginger; thinly sliced
2 tb Fresh ginger; thinly sliced,
- in additi
8 Extra-large eggs
12 Extra-large egg yolks
1 c Unsulphured molasses
2 lg Ripe pears; such as Anjou or
- Comice; peeled cut into
-1/2-inch
Butterscotch sauce (see
-recipe)
Instructions
Make the cornbread: preheat the oven to 375 F degrees. Butter an
8-inch square cake pan. In a large bowl, combine the buttermilk and
cornmeal; let stand for five minutes. In another bowl, sift together
the flour, sugar, baking powder, cinnamon, ginger and salt.
In a small bowl, whisk the butter with the sour cream and eggs and
stir into the cornmeal mixture. Stir in the sifted dry ingredients.
Pour the batter into the pan and bake for about 30 minutes, or until
a toothpick inserted in the center comes out clean. Let cool
slightly, then unmold to cool completely. Cut 3/4 of the cornbread
into 1-inch dice; let dry. (You can snack on the rest.) Put the
cornbread in a food processor; pulse until fine. (Make Ahead: the
cornbread crumbs can be made up to 3 days ahead.)
Make the Pudding:
Preheat the oven to 325 F degrees. Generously butter twelve 1-cup
ramekins and set them in a large roasting pan. In a medium saucepan,
combine the milk and ginger and bring to a boil. Removed from the
heat and let steep, covered, for ten minutes. Put the cornbread in a
large bowl. In a medium bowl, whisk the whole eggs with the egg yolks
and molasses. Bring the milk back to a boil and slowly whisk it into
the eggs. Strain the custard over the cornbread and stir well. Add
the diced pears to the ramekins and spoon the custard on top. Pour
enough hot water into the pan to reach 1/3 of the way up the sides of
the ramekins.
Cover the roasting pan tightly with foil and bake in the middle of
the oven for about one hour, or until the puddings are set. (Make
Ahead: the puddings can be refrigerated for one day. Bring to room
temperature and rewarm in a water bath in a 300 degrees F oven,
covered with foil, for 30 minutes. [That's the puddings covered with
foil, not the oven. :)]) Run a thin knife around the puddings and
invert them onto plates. Spoon the Butterscotch Sauce on top and
serve.
Chef Waldy Malouf, in November, 1996 "Food and Wine". "A Hudson Valley
Thanksgiving". Typos by Jeff Pruett.
From: Jim Weller Date: 06-07-98 (16:59) Doc's
Place Bbs Online. (393) Home_cooki
- - - - - - - - - - - - - - - - - - -
Per serving: 246 Calories (kcal); 14g Total Fat; (50% calories from fat);
6g Protein; 25g Carbohydrate; 42mg Cholesterol; 233mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2
Fat; 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
Title: Indian Pudding
Yield: 4 Servings
Ingredients
2 c water
1 c cornmeal
3/4 c liquid sweetener
1/4 c vegetable oil
1 ts salt
1 lb silken tofu
1 ts ginger
1 1/2 ts vanilla
1/2 ts cinnamon (optional)
Instructions
Cook water and cornmeal in pot for 20-25 minutes, stirring
occasionally.
Add remaining ingredients and mix in blender until smooth.
Bake in an oiled dish for 1 hour at 350F in preheated oven. Serve hot.
John Paino & Lisa Messinger, "The Tofu Book". Posted by Karen
Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
[Home] Indian Pumpkin Soup [Home]
Title: Indian Pumpkin Soup
Yield: 1 Servings
Ingredients
1 tb butter
1 tb flour
1/2 onion, sliced thin
1 c chicken broth
1 c pureed pumpkin
1 c milk
1/2 ts salt
1/8 ts each pepper, marjoram and
-ginger
1 cinnamon
Instructions
Saute onion in butter until tender. Stir in flour and gradually add broth.
Simmer 10 minutes at a low temperature. Blend at high speed until smooth.
Add milk and seasonings and simmer to blend flavors. Sprinkle each serving
with cinnamon. May be served in a pumpkin shell. Posted to EAT-L Digest 01
Apr 97 by Jean Jones on Apr 2, 1997
Title: Indian Pumpkin
Yield: 1 Servings
Ingredients
1 onion
1 garlic; (optional)
1 bouillon cube
1 a small amount curry
1 black pepper
1 pumpkin; cut in cubes
Instructions
1 Simmer the onion, add after a few minutes the garlic, the curry powder
and the bouillon cube
2 Add the pumpkin cubes, stirr and put after a few the lid on the pot. Add
after a few minutes some water. Again: in the end hardly any liquid should
be left.
3 Cook the pumpkin till done. Stir heaviy. I prefer a saucelike dish with
still recognizable pumkin cubes in it, but lits of people here stit till it
is a puree.
Posted to fatfree digest by "Boxel" on Apr 13, 1998
[Home] Indian Ratatouille (01 00) [Home]
Title: Indian Ratatouille (01/00)
Yield: 1
Ingredients
1/4 c vegetable oil
1 tb mustard seeds
1 red onion; cut into 1/2-inch
1 ; pieces (8-ounce)
1 lg jalapeno chili; chopped
1 tb chopped peeled fresh ginger
2 eggplants; quartered
1 ; lengthwise, cut
1 ; crosswise into
1 ; 1/3-inch-thick
1 ; slices (3/4-pound)
2 md zucchini; halved lengthwise,
1 ; cut crosswise into
1 ; 1/3-inch-thick
1 ; slices
3/4 lb plum tomatoes; chopped
3 lg garlic cloves; chopped
2 tb chopped fresh mint
1 tb fresh lemon juice
Instructions
Heat oil in heavy large pot over medium-high heat. Add mustard seeds; cook
until seeds darken and begin to pop, about 2 minutes. Add onion, chili and
ginger; stir 1 minute. Add eggplant and zucchini slices; stir 5 minutes.
Cover; cook 5 minutes. Mix in tomatoes and garlic. Reduce heat to medium.
Cover; cook until vegetables are tender, stirring occasionally, about 25
minutes. Mix in mint and lemon juice. Season with salt and pepper.
Makes 6 servings.
Bon Appetit January 2000
Converted by MC_Buster.
Per serving: 923 Calories (kcal); 58g Total Fat; (52% calories from fat);
19g Protein; 100g Carbohydrate; 0mg Cholesterol; 77mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 19 Vegetable; 0 Fruit; 11
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Indian Red Gun Powder (Molaha Podi) [Home]
Title: Indian Red Gun Powder (Molaha Podi)
Yield: 1 Servings
Ingredients
1 ts vegetable oil
2 tb channa dahl
2 tb urad dahl; (white gram
-beans)
15 dry small red chile pods
1/2 ts asafetida
2 tb sesame seeds
1/2 ts salt; or to taste
1 1/2 tb brown sugar
Instructions
1. Heat the 1 t oil in a wok or heavy skillet over medium heat for 3
minutes. Add the urad and channa dahl and chiles. Fry stirring constantly
until the beans begin to turn color, about 3 minutes.
2. Stir in the asafetida and sesame seeds. Continue frying until the
contents of the pan are nicely browned and smell roasted, about 3 minutes.
Turn off the heat, transfer mixture to a plate and cool completely. Blend
in the sugar and salt. Grind the mixture to a powder using a coffee grinder
(my preferred method), or a large mortar and pestle or spice mill. The
powder should be neither coarse, nor as fine as flour; it should have a
grainy texture. This mixture stays fresh indefinitely if stored in an
airtight container in a cool place. Optionally, just before serving, blend
a little oil into as much powder as you might use to make a sauce.
Busted by Christopher E. Eaves
NOTES : The following spicy powder is extremely hot, but very tasty and
addictive. I find myself eating it plain, unable to stop--but I'm a
strange one. The recipe comes from Julie Sahni's Classic Indian Vegetarian
and Grain Cooking. Some of the ingredients are specialized; you'll have to
get them from an Indian foods store
Recipe by: Julie Sahni's Classic Indian, Vegetarian and Grain
Posted to recipelu-digest by "Christopher E. Eaves" on
Mar 15, 1998
[Home] Indian Red Lentil Soup [Home]
Title: Indian Red Lentil Soup
Yield: 1 Servings
Ingredients
24 oz red lentils
4 qt water
1 oz minced garlic
1 ts black pepper
1 oz whole cumin
32 oz whole stewed tomatoes +juice
1/2 c lemon juice
1 oz mustard seed
6 bay leaves
Instructions
Saute the mustard seed and bay leaves together in 1/4 cup veggie broth and
set aside.
Rinse and pick through lentils. Cook the lentils in the 4 quarts of water
for about 30 minutes until tender. Add the spices and cook 10 minutes. Next
add the tomatoes and lemon juice and cook another 10 to 15 minutes.
Posted to fatfree digest V98 #011 by JBennicoff on Jan
11, 1998
Title: Indian Relish
Yield: 1 Servings
Ingredients
12 lge ripe tomatoes
12 lge apples
9 vadalia onions
3 c sugar
1 pt apple cider vinegar
1 ts ground black pepper
1/2 ts celery salt
1/2 ts ground cloves
1 ts ground cinnamon
1/4 c salt
1/2 ts ground red pepper
Instructions
It's fast approaching that time of year when many can and freeze fresh
produce and such. Just recently got a new cookbook put together by patrons
of Swedeborg School to raise funds for playground equipment.
The following recipe is taken from this cookbook, but it is an oldie that
I've used several times in past years.
Peel tomatoes and chop coarsely. Peel, core and coarsely chop apples.
Coarsely chop onions. Combine all ingredients in a heavy pot. Simmer over
medium-low heat until thick. Ladle into sterile jars. Place sterile lids on
jars and screw on rings. Turn filled jars upside down and allow to cool.
Check and make sure every jar has sealed properly, if not process 10
minutes in hot water bath. Store in a cool, dark place. Refrigerate once a
jar is opened.
NOTE: Specifing the cider vinegar and the Vadalia onions are my particular
adaptations to this recipe.
SOURCE: "Our Best Home Cooking," sponsored by Swedeborg School PTO,
Swedeborg, MO, published by Fundcraft Publishing, Collierville, TN 38027.
Adapted by Michael G. Sooter.
Posted to TNT Recipes Digest by Michael Sooter on Apr
26, 1998
Title: Indian Ribs
Yield: 1 Servings
Ingredients
1 11 ounce
1 lb plain yogurt
1 clove garlic -- to taste
1 inch ginger root -- peeled
4 whole serrano chiles,
1 stemmed and seeded
1/2 bn cilantro
1 tb ground cumin
1 red food coloring
3 lb lamb ribs
1 oil
1 jar tandoori paste
Instructions
Combine tandori paste, yogurt, garlic, ginger root chiles, cilantro and
cumin in a blender and blend until pureed. Add a few drops red food color (
enough to make bright red). Pierce rib meat with fork. Coat with marinade,
cover and refrigerate overnight.
Drain ribs from marinadeand place meaty side on grill rack about 4 inches
from heat. grill up to 10 min. brushing with oil as ribs cook. Turn ribs
and cook 5 min. more. Note: For spicier taste, patak's bottled curry paste
can be added to marinade.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
[Home] Indian Rice Blancmange [Home]
Title: Indian Rice Blancmange
Yield: 4 Servings
Ingredients
3 c milk
3 tb ground rice
3 tb sugar
1/2 ts ground cardamom
1 tb rose water or 2-3 drops rose
1 essence
2 tb blanched pistachios or
1 almonds
Instructions
Take some of the cold milk and mix with the ground rice to a smooth cream.
Bring the rest of the milk to the boil with sugar, stirring with a wooden
spoon. Remove from heat and stir in creamed ground rice, then return pan to
heat and stir constantly until mixture bolis and thickens. Boil, stirring
for 3 minutes. Sprinkle over the cardamom, rose water or essence and half
the pistachios, chopped. Stir well. Pour into individual dessert dishes.
Decorate tops with remaining pistachios or almonds, slivered. Serve warm or
chilled.
Compiled by I. Chaudhary
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary"
on Aug 6, 1997
[Home] Indian Rice Casserole [Home]
Title: Indian Rice Casserole
Yield: 4 Servings
Ingredients
1 lb hamburger
1/2 md onion; diced
1 tb olive oil
1/2 ts paprika
1/2 ts coriander
1/2 ts turmeric
1/4 ts garlic powder
1/4 ts cinnamon
1 ds salt
1 md tomato; chopped
1 cn corn; drained
Instructions
Saute ground beef and onion in shortening; add spices, simmer. Drain corn,
add it and tomato to beef mixture. Simmer until warm throughout. Serve with
rice.
Posted to recipelu-digest Volume 01 Number 165 by James and Susan Kirkland
on Oct 26, 1997
[Home] Indian Rice Pudding (India) [Home]
Title: Indian Rice Pudding (India)
Yield: 1 Servings
Ingredients
1/2 c rice, uncooked
1/2 ga milk (whole or 2%)
3/4 c white sugar
1/4 ts saffrom (optional)
3/4 ts cardamoms, whole
1/2 c currents
Instructions
Wash rice about 3 times. Add to milk that has come to a boil in a
thick bottomed saucepan. Stir constantly. Let milk reduce to half
quantity on a very low flame. When rice is nearly done add currents.
When rice is done add sugar and then the flavors. Be prepared to do
an hour of stirring, but it's well worth it!
[Home] Indian Rice Pudding (Kheer) [Home]
Title: Indian Rice Pudding (Kheer)
Yield: 8 Servings
Ingredients
2 c water
1 c rice
5 c coconut milk
1 1/4 c sugar
1/2 ts to 1 ts ground cardamom
1 pn salt
1 ts vanilla extract
Instructions
Bring the water to a boil in a medium saucepan. Add the rice, cover,
reduce heat to low and simmer until the liquid is absorbed, about 18
minutes.
Add the coconut milk, sugar, cardamom and salt. Simmer, uncovered and
stirring frequently, over medium heat until thickened, about 20
minutes. Remove from heat and stir in vanilla. Pour the pudding into
individual bowls. Serve warm or chilled.
Per serving: 725 cal; 7g pro, 76g carb, 48g fat(75%),
76 mg sodium
Source: Miami Herald, 9/5/96 formatted by Lisa Crawford
[Home] Indian Rice Pudding [Home]
Title: Indian Rice Pudding
Yield: 12 Servings
Ingredients
2 1/3 c long grain rice
1/4 c raisins
1 ts salt
1/4 c unroasted pistachios
1/4 ts powdered saffron
1/4 c blanched almonds sliced and
-toasted
2 c sugar
1 1/4 c butter
1/4 c unsalted cashews and toasted
2 whole cardamon seeds shelled
1 juice of one lemon
5 whole cloves
1 c heavy cream, whipped
Instructions
Cook rice in 6 cups of boiling water with salt and saffron until half
done, about 10 minutes. Drain. Boil the sugar with 3-3/4 cups water
for one minute, stirring until sugar is dissolved. Heat butter in
bottom of heavy 4 quart Dutch oven or kettle. Add the cardomen and
cloves and cook over low heat 10 minutes. Add all but 1/2 cup of
syrup; boil one minute. Add rice to mixture, and cook stirring gently
until the butter is absorbed, about 10 minutes. Add lemon juice,
raisins, nuts. Cook over fairly high heat 5 minutes. Lower heat;
cook until rice is tender, stirring when necessary. If the rice is
not quite tender when the syrup has been absorbed, add the remaining
syrup and cook over low heat until the rice is dry and soft. Remove
the mixture from the heat and let stand, covered 10 minutes. Serve
warm with whipped cream. Serves 12. Submitted By Z@FYBITS.COM (Z
PEGASUS) On TUE, 27 JUN 1995 032842 GMT
[Home] Indian Rice With Buttermilk [Home]
Title: Indian Rice With Buttermilk
Yield: 4 Servings
Ingredients
1 1/2 c cold cooked rice
1 c buttermilk
1 clove garlic; minced
1 ts hot chili peppers; minced
1/4 c fresh cilantro; chopped
1 salt; to taste
Instructions
Combine ingredients in bowl. Add more buttermilk if rice does not hold
together. Press in a pan; chill. Cut into squares and serve cold.
NOTES : A cold rice made in India for picnics.
Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre
Posted to recipelu-digest Volume 01 Number 449 by James and Susan Kirkland
on Jan 04, 1998
[Home] Indian Rice With Lentils And Mushrooms [Home]
Title: Indian Rice With Lentils And Mushrooms
Yield: 0 Servings
Ingredients
1 ts butter
2 1/2 c sliced onions
3 c hot stock
2 c quartered mushrooms
1 c rice (white or brown)
1/2 c green lentils
1 tb minced gingerroot
1 ts curry powder
pinch cinnamon
2 cloves garlic; minced
Instructions
In heavy skillet, melt butter over medium heat. Cook onions over low heat,
stirring occasionally for 25 mins, or until very tender and lightly
browned.
Meanwhile, in saucepan, stir together stock, mushrooms, rice, lentils,
ginger, curry powder, cinnamon and garlic. Bring to a boil. Cover, and let
simmer for 25/45 mins (25 - white rice/45 - brown rice) until rice and
lentils tender, and liquid is absorbed.
Top each serving with onions.
- - - - - - - - - - - - - - - - - -
Contributor: fielden@spot.Colorado.EDU (fielden j.a.)
Preparation Time: 0:00
Title: Indian Rice
Yield: 1 Servings
Ingredients
1 tb olive oil
2 garlic cloves, minced
1 sm onion, finely chopped
1/4 ts cardamom
1 ts coriander
1/4 ts cinnamon
4 whole cloves
1 1/2 c rice
3 3/4 c water
Instructions
In heated oil saute garlic and onion until soft. Add spices and
rice. Stir until blended and then add water. Cover, bring to a boil,
reduce heat, and continue cooking for 25 minutes. Remove cloves
before serving. Yield: 6 servings Calories: 80 Shared by: Norman R.
Brown
[Home] Indian Roast Chicken Jb [Home]
Title: Indian Roast Chicken *Jb
Yield: 4 Servings
Ingredients
1 c plain yogurt
3 md garlic cloves, minced
2 tb finely grated fresh ginger
2 tb fresh lemon juice
2 ts finely grated lemon zest
2 ts ground coriander
1/2 ts cayenne pepper
1/2 ts turmeric
1 salt and freshly ground
-black peppe; r
1 chicken (3 1/2-lb)
Instructions
A spicy yogurt marinade lends this bird the distinctive flavor and
texture of classic Indian tandoori chicken. Serve it with saffron
rice, roasted onions and a creamy cucumber raita. Marinating the
chicken in a plastic bag allows the entire bird to be coated with the
yogurt mixture.
1. In a medium bowl, combine the yogurt, garlic, ginger, lemon juice,
lemon zest, coriander, cayenne, turmeric, 1/2 teaspoon of salt and
1/4 teaspoon of black pepper; mix well. Place the chicken in a
gallon-size plastic bag, add the marinade and turn to coat all over.
Seal the bag. Refrigerate the chicken for at least 4 or up to 12
hours, turning it occasionally in the bag.
2. Preheat the oven to 350 B0. While the oven heats, let the chicken
come to room temperature. Lift the chicken from the marinade and
transfer to a roasting pan; discard the remaining marinade. Season
the chicken with salt and pepper and roast for 25 minutes. Rotate the
pan and roast for another 25 minutes. Increase the temperature to 400
B0 and roast the chicken for about 35 minutes longer, or until the
juices run clear when a thigh is pierced with a fork.
3. Transfer the chicken to a platter, cover loosely with foil and let
rest for 15 to 20 minutes before carving. Skim the fat from the
juices in the roasting pan and strain the juices through a coarse
strainer; season with salt and pepper and serve with the chicken.
[Home] Indian Roasted Corn [Home]
Title: Indian Roasted Corn
Yield: 4 Servings
Ingredients
1 sweet corn in the husks
1 hot cayenne powder
1 dried mango powder (sold as
-amchur; in indian markets)
1 lime wedges
1 black pepper (a fresh course
- grind; is nicest)
1 salt
Instructions
Pull back the husks just far enough to remove the silk, then re-seal the
corn, and soak in water for an hour or so. Roast on the grill until done
(you'll know). Shuck, then rub a lime wedge all over the hot corn. Sprinkle
the corn with a mixture of about 3/4 dried mango powder, 1/4 cayenne, a
grind of fresh black pepper, and a little salt if you like. The taste is
hot and sour combined with sweet and smoky. And no fat from the butter!
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
[Home] Indian Salad Dressing [Home]
Title: Indian Salad Dressing
Yield: Makes 8 Serving
Ingredients
2 ea yolks from 2 hard boiled
-eggs
3/4 tsp salt
1/2 tsp powdered sugar
1/4 tsp paprika
1 dash of cayenne pepper
1 dash of white pepper
1 tb lemon juice
2 tb vinegar (salad)
1/2 cups of olive oil
1 tb finely chopped red pepper
1 tb finely chopped green pepper
1 tb cubed pickled beets
1 ts finely chopped parsley
Instructions
Force the yolks through a strainer. In a canning jar, add the crushed
yolks, salt, sugar, paprika, cayenne, white pepper, lemon juice, and
olive oil. Shake until mixed well. Add remaining ingredients and
shake again. Refrigerate until chilled.
Title: Indian Salad
Yield: 1 Servings
Ingredients
1/4 c olive oil
2 tb white wine vinegar
2 tb chives; minced
1 ts dry mustard
--------------------------Pepper salad--------------------------------
1 lb lean pork; cooked (in shreds
1 cucumbers; * see note
1 ts salt
1 c macaroni; uncooked
1/4 c mayonnaise; (plus 2 tbsp.)
1 1/4 ts curry powder
Instructions
* peeled, cut lengthwise, seeded, and julienned.
Mix the dressing ingredients and marinate the pork in them for 1 hour.
Cook macaroni al dente, drain and cool.
Combine cucumber with salt and set aside for 30 minutes. Rinse,
drain and pat dry, then combine with the pork, macaroni, mayonnaise,
and curry powder.
[Home] Indian Salmon Kedgeree [Home]
Title: Indian Salmon Kedgeree
Yield: 6
Ingredients
500 g salmon; filleted and
1 ; skinned (1lb)
1 tb white wine vinegar
1 onion; chopped
2 1/2 cm; (1inch) piece of
1 ; fresh root ginger,
1 ; peeled and grated
1 garlic clove; crushed
2 tb vegetable oil
1 ts garam masala
2 green chillies; de-seeded
-and
1 ; chopped finely
4 tomatoes; skinned and
-chopped
1/2 lime; juice of
2 tb chopped fresh coriander
8 cm; (3inch) cinnamon
1 ; stick
5 green cardamon pods; bruised
2 cloves
150 g basmati rice; (5oz)
1/2 ts ground turmeric
1 a pinch of chilli powder;
-(cayenne pepper)
450 ml fish stock or water; ( 3/4
-pint)
50 g seeded raisins; (2oz)
50 g flaked almonds; toasted
-lightly
1 ; (2oz)
1 salt and freshly ground
-black peppe; r
Instructions
Cut the salmon into 4cm (1 1/2 inch) cubes and toss in the vinegar with a
pinch of salt.
Lightly fry half the onion, the ginger and garlic in 1 tablespoon of the
oil for 2 minutes. Stir in the garam masala and green chillies and cook
for 2 minutes.
Add the tomatoes and salmon and continue cooking until the fish is almost
cooked.
Sprinkle over the lime juice and stir in the coriander. Cover and set
aside.
Heat the remaining oil and add the remaining onion, the cinnamon,
cardamoms and cloves and fry until golden.
Stir the rice into the pan and fry for 2 minutes. Add the turmeric,
chilli powder and the fish stock or water and stir well.
Cover the pan and cook for about 25 minutes until the rice is cooked and
all the liquid has beenabsorbed.
To serve, discard the cinnamon stick and layer the rice and fish in a
serving dish. Top with the raisins and almonds.
To reheat later, transfer to an ovenproof dish, cover and heat through in
a an oven preheated to Gas Mark 3/160 oC/325 oF for 10 minutes, or reheat
in the microwave on full power for about 4 minutes.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Indian Salsa (Kachoomar) [Home]
Title: Indian Salsa (Kachoomar)
Yield: 1
Ingredients
2 c chopped tomatoes
1 c chopped onions
1 c chopped cucumber
1 c chopped cilantro leaves and
-tender; stems
2 tb thinly-sliced green chilies;
- seeds discarded
1/2 ts roasted cumin seeds
1 lemon; juice of
1 coarse salt to taste
Instructions
Combine all the ingredients in a bowl and serve immediately with Tandoori
Chicken or cover and refrigerate. Keeps for 5 days.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9455 - JULIE SAHNI
Converted by MM_Buster v2.0l.
Title: Indian Salsa
Yield: 4 Cervings
Ingredients
11 tomatillos, husked and and
-finely c; hopped
4 lg ripe tomatoes, finely
-chopped
3/4 c finely chopped onion
6 jalapeno peppers, seeded,
-deveined; and finely choppe
1/2 c fresh cilantro, finely
-chopped
1 ts freshly squeezed lime juice
Instructions
Toss together all the ingredients in a bowl. Allow to marinade about
1 hour to bring out the full flavor. Serve cold or at room
temperature.
[Home] Indian Samosas Easier [Home]
Title: Indian Samosas Easier
Yield: 1 Servings
Ingredients
2 tb oil, vegetable
1 onion; finely chopped
1 tb ginger root; fresh, chopped
1 garlic clove; finely chopped
1 tb curry powder salt water
1 1/2 c peas; frozen
4 potatoes; cooked and diced
1/4 c coriander; chopped fresh
24 spring roll wrappers or egg
-roll wr; apper
1 egg; lightly beaten
-vegetable
Instructions
This recipe uses either spring roll wrapper or Egg roll wrappers to
save time rahter the traditional pastry. They may be found in any
Chinese store or in many groceries. These made be made ahead of time
and frozen.
Heat 2 Tbsp of oil in deep skillet. Add onions, ginger & garlic. Cook
few minutes without browning. Add curry and salt. Cook 30 to 60
seconds. Add water, peas and potatoes. Heat mixture thoroughly;
combine well. Add coriander but do not cook. Cool completely.
Separate wrappers individually. If difficult to separate, unwrap
package and cover with a damp cloth. After a few minutes, top wrapper
can be removed. Place tablespoonful of filling on wrapper. Brush
edges with egg and fold over filling into a triangular shape. Place
on baking sheet lined with a clean tea towel. Separate second wrapper
and repeat. Unused wrapper can be refrozen if wrapped well. Heat 1
inch of oil in deep skillet. Cook in batches few minutes on each side
until golden and crisp. Drain on a rack or paper towels. Serve with
chutney as a dip if you wish. MAKES: approx 24
Source: Marion Kane, The Toronto Star
Title: Indian Samosas
Yield: 25 Servings
Ingredients
-----------------------------PASTRY-----------------------------------
3 c flour
1/2 ts salt
4 tb melted butter
1/2 c yogurt
1/4 c water
----------------------------FILLING-----------------------------------
3 tb butter
1 md onion, finely chop chopped
1 tart green apple, cored and
-finely; chopped
1 clove garlic, minced
2 ts ground cumin
1 ts turmeric
1/2 ts coriander
1 1/2 ts salt
1/8 ts ground black pepper
1/4 ts crushed dried red peppers
1 lb potatoes, peeled, cooked and
- riced
1/2 c fresh peas (or thawed
-frozen), cook; ed
3 to 4 tablespoons yogurt
1 vegetable oil
Instructions
Pastry: Sift flour and salt into bowl. Stir in melted butter, then
yogurt, then water. Stir together until blended. Dough will appear
dry and lumpy. Roll dough on pastry board and cut into 2 to 3-inch
circles . Filling: In a large frying pan, melt butter over moderate
heat.
Add onion, apple and garlic and saute until just tender. Add the
spices, the salt, and the black and red peppers, and saute, stirring
for 5 minutes. Stir in potatoes and peas. Adjust seasoning. Add
yogurt. Chill.
Assembly: Place 1 tablespoon chilled filling on dough circle. Fold
over to form a semicircle. Moisten edges with a little water and
pinch to seal. Repeat rolling and filling.
Place 2 cups vegetable oil in large frying pan or wok and heat over
high heat. Fry pastries 4 or 5 at a time, turning once, until they
turn a deep golden brown. Drain on paper tow towels. Serve hot. Makes
25 to 30 past pastries.
Adapted from "Ethnic Cuisine " by Elizabeth Rozin.
From the San Francisco Chronicle, 8/18/88.
Posted by Stephen Ceideburg
[Home] Indian Sandwiches [Home]
Title: Indian Sandwiches
Yield: 8
Ingredients
1 1/4 c fresh; soft cheese
1 ; (farmer, ricotta,
1 ; pot, goat or
1 ; cottage)
1/2 c plain lowfat yogurt
1/3 c thinly sliced carrots
1 sm tomato; seeded and diced
1/2 c diced green bell pepper
1/2 c thinly sliced cucumber
1/3 c mixed fresh herbs; (such as
-parsley,
1 ; basil, dill or
1 ; mint)
1 tb candied ginger
1/2 ts tabasco brand pepper sauce
1 salt to taste
4 pita bread pockets or wheat
-tortill; as, sliced in
1 halves
Instructions
In medium bowl, combine all ingredients. Serve in pita bread pockets or
rolled in wheat tortillas. Makes 8 servings.
From the Tabasco Website
Recipe by: Tabasco www.tabasco.com
Converted by MM_Buster v2.0l.
[Home] Indian Sandwiches2 [Home]
Title: Indian Sandwiches2
Yield: 8 Servings
Ingredients
1 1/4 c fresh; soft cheese
-- (farmer, ricotta,
-- pot, goat or
-- cottage)
1/2 c plain lowfat yogurt
1/3 c thinly sliced carrots
1 sm tomato; seeded and diced
1/2 c diced green bell pepper
1/2 c thinly sliced cucumber
1/3 c mixed fresh herbs; (such as
-parsley,
-- basil, dill or
-- mint)
1 tb candied ginger
1/2 ts TABASCO brand Pepper Sauce
Salt to taste
4 pita bread pockets or wheat
-tortill; sliced in
halves
Instructions
In medium bowl, combine all ingredients. Serve in pita bread pockets or
rolled in wheat tortillas. Makes 8 servings.
From the Tabasco Website, formatted by
By "Karen Sonnessa" on Jun 14, 1998.
- - - - - - - - - - - - - - - - - - -
Per serving: 18 Calories (kcal); trace Total Fat; (15% calories from fat);
1g Protein; 3g Carbohydrate; 1mg Cholesterol; 14mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Tabasco www.tabasco.com
Preparation Time: 0:00
[Home] Indian Scrambled Eggs With Ginger [Home]
Title: Indian Scrambled Eggs With Ginger
Yield: 4 Servings
Ingredients
4 green chiles; skinned
-seeded, chopped f
1 ts fresh ginger; chop fine
4 tb onions; finely chopped
2 tb butter
6 eggs
1/4 c milk
1 salt and pepper to taste
Instructions
Saute onion and ginger in butter until onion is soft. Beat the eggs,
milk, salt and pepper together and pour into skillet with the onions
and ginger. Sprinkle the chiles on top and scramble over low heat
until the eggs are done. From The Fiery Cuisines Typed by Lisa
Greenwood From: Lisa Greenwood Date: 04 Mar 94
[Home] Indian Scrambled Eggs With Onion And Tomato (Khichri Unda) [Home]
Title: Indian Scrambled Eggs With Onion And Tomato (Khichri Unda)
Yield: 4
Ingredients
3 tb groundnut or corn oil
2 tb onion; finely chopped
1 fresh hot green chilli;
-finely chopped
1 sm tomato; finely chopped
2 tb fresh coriander; finely
-chopped
8 eggs; lightly beaten
1 salt; to taste
1 freshly ground black pepper
Instructions
Put the oil in a large, non-stick frying pan and set over a medium heat.
When hot, put in the onion. Stir for 20 seconds, then put in the green
chilli and tomato. Stir until the onions and tomato are soft, 2-3
minutes.
Now put in the coriander, eggs, salt and pepper. Stir the eggs gently
until they form thick, soft curds, or are done to your taste. Remove from
heat and serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] Indian Seasoned Bread [Home]
Title: Indian Seasoned Bread
Yield: 4 Servings
Ingredients
2 tb oil
1 ts turmeric
1 ts cumin seeds
1 ts mustard seeds
1 md onion -- finely chopped
1 md tomato -- chopped
2 tb peanuts, unsalted --
1 chopped
1 jalapeno chile pepper --
1 minced
6 sl bread -- 1/2-inch cubes
1/2 ts salt
1/2 ts sugar
1 tb lemon juice
1 tb coconut
1 tb cilantro -- chopped
Instructions
Heat oil ion a heavy skillet over medium heat. Add turmeric, cumin and
mustard seeds and stir until mixture crackles(4 minutes). Add onion,
tomato, chopped peanuts and chili and stir until heated through. Stir
in bread, salt and pepper. Reduce heat to low and cook until bread is
golden, stirring frequently. Add lemon juice, remove from heat.
Sprinkle with coconut and cilantro. Serve immediately.
Recipe By :
[Home] Indian Shrikand (Cream Cheese Dessert) [Home]
Title: Indian Shrikand (Cream Cheese Dessert)
Yield: 6 Servings
Ingredients
8 oz cream cheese; fat free
5 tb yogurt; plain, nonfat
4 tb sugar
1/4 ts cardamom
1/8 ts lemon zest
1 pn saffron
1 pn nutmeg
1/8 c almonds; chopped
1/8 c pistachio nuts; chopped
Instructions
Set out cream cheese ahead, so that it will be at room temperature. With a
hand mixer, beat the cream cheese until it is creamy and lump-free. Add all
other ingredients except the nuts. Mix well. Mixture should be smooth and
creamy You can change the thickness/thinness by varying the amount of
yogurt (thinner) and cream cheese(thicker). Garnish with the nuts and
refrigerate. Serve with roti.
Posted to Bakery-Shoppe Digest V1 #499 by "Terry Van Kirk"
on Jan 10, 1998
Title: Indian Soup
Yield: 1 Servings
Ingredients
2 lb kosher cut round steak
3 lb potatoes; peeled and chunked
2 lb yellow onions; peeled and
-chunked
1 salt and pepper to taste
2 qt water; (up to 3)
Instructions
I got this recipe from my husband's grandma. It is easy and sooo good.
Boil meat and onions together til meat is tender, then add potatoes cook
til potatoes are done. Serve with fry bread.
Posted to JEWISH-FOOD digest by Joyce Rosenfield
on Oct 25, 1998, converted by MM_Buster v2.0l.
[Home] Indian Spice Blend ( Substitute For Curry Pow [Home]
Title: Indian Spice Blend ( Substitute For Curry Pow
Yield: 7 Servings
Ingredients
8 ts cumin
2 ts ground corriander
4 ts turmeric
4 ts ground ginger
2 ts cayenne pepper
2 ts fresh ground black pepper
Instructions
Combine and store in airtight spice jar. Low Fat Good Food Cookbook Katahn
format by Emilie rwsm05a
Posted to recipelu-digest by "bunny" on Feb 26,
1998
[Home] Indian Spice Blend (Lf) [Home]
Title: Indian Spice Blend (Lf)
Yield: 1 Servings
Ingredients
8 ts cumin
4 ts ground ginger
2 ts ground coriander
2 ts cayenne
4 ts turmeric
2 ts black pepper
Instructions
Combine all ingredients and store in an airtight spice jar. Makes
about 7 tablespoons. This mixture contains trace nutrients too small
to evaluate. From the Author: To create your own special Indian blend
use some of the following: ginger, coriander, cardamom, cayenne,
cinnamon, chilis, mustard seed, turmeric, cumin, black pepper, poppy
seeds, fenugreek, fennel, mace, and cloves. Use it any time curry
powder is called for.
Recipe By :
[Home] Indian Spice Blend [Home]
Title: Indian Spice Blend
Yield: 1 Servings
Ingredients
8 ts cumin
4 ts ground ginger
2 ts ground coriander
2 ts cayenne
4 ts turmeric
2 ts black pepper
Instructions
Combine all ingredients and store in an airtight spice jar. Makes
about 7 tablespoons. From the Author: To create your own special
Indian blend use some of the following: ginger, coriander, cardamom,
cayenne, cinnamon, chilis, mustard seed, turmeric, cumin, black
pepper, poppy seeds, fenugreek, fennel, mace, and cloves. Use it any
time curry powder is called for.
Recipe By :
[Home] Indian Spice Info [Home]