Oriental Recipes - Z
[Home] Zarda (Indian Rice Pudding) [Home]
Title: Zarda (Indian Rice Pudding)
Yield: 1 Serving
Ingredients
2 1/3 c raw long grained rice
water
ts salt
1/4 ts powdered saffron
2 c sugar
1 1/2 c butter
2 whole cardamom seeds;
-shelled
5 whole cloves
juice of one lemon
1/4 c light or dark raisins
1/4 c unroasted pistachios
1/4 c blanched almonds; sliced and
- roasted
1/4 c unsalted cashews; Brazil
-nuts or
filberts, sliced and toasted
1 c heavy cream; whipped.
Instructions
Cook the rice in six cups of boiling water with the salt and saffron
until half done, about ten minutes. Use enough saffron to give a rich
yellow color. Drain. Boil the sugar with 3 3/4 cup water for one minute,
stirring until the sugar has dissolved. In the bottom of a heavy four
quart Dutch oven or other large kettle, heat the butter. Add the
cardamom and cloves and cook over low heat ten minutes. Add all but one
half cup of the syrup and boil a minute or so. Add the rice to the
mixture and cook, stirring gently until the butter is absorbed or about
ten minutes. Add the lemon juice, raisins and nuts and cook over fairly
high heat five minutes. Reduce heat to barely simmering and cook over
low heat until the rice is tender. If the rice is not quite tender when
the liquid has been absorbed,
add the reserved liquid and continue to cook until rice is dry and soft.
Remove from heat and let stand, covered for ten minutes. Serve warm with
whipped cream.
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Per serving (excluding unknown items): 5096 Calories; 386g Fat (66%
calories from fat); 17g Protein; 434g Carbohydrate; 1062mg Cholesterol;
2955mg Sodium
Preparation Time: 0:00
[Home] Zesty Indian Chicken [Home]
Title: Zesty Indian Chicken
Yield: 4 Servings
Ingredients
4 boneless chicken breasts
1 * non-stick cooking spray
2 ts indian spice mixture (recipe
- follow; s)
Instructions
* Non-fat sour cream
Spray the chicken breasts lightly with cooking spray and coat each
with 1/2 tsp of the Indian Spice Mixture. Broil the chicken for 15-20
minutes or until done. Place a dollop (about 2 tbsp) of nonfat sour
cream on each.
[Home] Zesty Szechwan Salmon [Home]
Title: Zesty Szechwan Salmon
Yield: 6 Servings
Ingredients
2 ts cornstarch
2 tb dry sherry
1 tb peanut oil
2 tb fermented black beans
1 ts minced fresh ginger
1 ts minced garlic
2/3 c chicken broth
1 tb oyster sauce
2 ts dark soy sauce
6 (4-oz) salmon steaks; 1
-thick
1/4 c vegetable oil
1/4 c thinly sliced green onions;
-include some tops
Instructions
Combine cornstarch and sherry; add peanut oil, black beans, ginger, garlic,
broth, oyster sauce and soy sauce. Stir until well blended (or process in
blender or food processor until blended). Set aside. Prepare a bed of hot
coals or preheat broiler. Adjust barbecue grill 4-5 inches above coals;
position oven rack so fish will be 4-5 inches below heat source. Lightly
grease grill or rack. Cook about 3 minutes, then rotate 1/4 turn and cook
2-3 minutes longer to create a crisscross pattern. Turn fish over, cook
other side same way (total cooking time is 10-12 minutes). To check
doneness, pierce center of salmon with a fork; if flesh is opaque and
flakes readily, fish is done. Don't overcook! Place fish on warmed plates
and top with a few spoonfuls of sauce, letting it run over edges. Garnish
with green onions. Makes 6 servings.
From the , by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
[Home] Zuni Indian Bread [Home]
Title: Zuni Indian Bread
Yield: 1 Serving
Ingredients
pnewton vkbb14a
3 tb dry buttermilk; or
7/8 c buttermilk
7/8 c water; if you use dry
buttermilk
1 egg; (i use just a white)
1 ts powdered lecithin; optional
1 2/3 c whole wheat flour
1 c bread flour
1/3 c cornmeal
1 1/2 ts salt
1 1/2 tb applesauce (butter)
3 tb molasses
1/3 c dry roasted sunflower seeds
1/4 ts baking soda; (omit if using
powder buttermilk
3 ts yeast
Instructions
Use light setting.
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Preparation Time: 0:0