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* Exported from MasterCook *

Recipe By : Bill Wight


Serving Size : 1
Preparation Time :0:00
Categories : *Indian

Amount Measure Ingredient -- Preparation Method


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***Information***

The recipes in this collection were collected, corrected, edited and categorized by Bill Wight.

You may redistribute this collection in any form as long as this message is included.

For comments or suggestions, email me at: Bill_Wight_CA@yahoo.com

Some answers to frequently asked questions about my recipe collection:

I notice that you have edited and corrected many of the recipe archives you have on your
page. What did you edit out and correct?

Many of the recipes in this collection were typed, formatted and posted in the late 1980's and
early 1990's to various bulletin boards before the Internet came into being. These recipes
were often formatted for a recipe management program called Meal Master. During the
years, the recipes have been posted and reposted to various mailing lists and newsgroups
on the Internet. They often pick up errors during reformatting and reposting. I have also
converted many of these recipes from Web page format and Meal Master format to
MasterCook format. This conversion process often introduces errors into the recipe. I have
attempted to correct the conversion errors. I have also removed the names of the people
who typed, formatted and posted these recipes. I have kept the recipe author or creator
where known. I have also removed duplicate recipes and I have attempted to make some
sense out of the recipes categories.

I notice that you have removed all the nutrition data from the recipes in your collection. Why
did you do this?

Since many of the recipes in this archive were typed and formatted several years ago and
they often contain conflicting nutrition information, I have decided to strip out the nutritional
data from all the recipes I edit. If you have a current version of MasterCook (6.0) it will
calculate nutritional data more accurately than the older versions. So after you import the
recipes into your copy of MasterCook, you will have up-to-date nutritional data available. If
nutritional data is important to you, make sure that the serving size looks reasonable. Many
recipes have a serving size set to the MasterCook default setting of '1'. So nutritional data
would assume the entire recipe is one serving and report the data incorrectly. I have tired,
as I edited the recipes, to correct the serving size if it was set to "1" to a reasonable serving
size based on the recipes ingredient amounts.

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"Milk" Pudding

Recipe By : Kumar Ramanathan


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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 cups low fat rice milk
2 bananas -- pureed
2 teaspoons apple butter
2 tablespoons brown rice syrup
1/2 teaspoon ground cardamom

Children will love this pudding.

Boil rice milk and reduce the heat to low. Stir the milk occasionally. Simmer the milk for
about 30 minutes until the milk is reduced by about 2/3 of its volume. Add banana pur‚e and
apple butter. Add brown rice syrup and cardamom. Cool and keep in a refrigerator. Serve
chilled.

Hints: Add dried fruits and 1/4 teaspoon pistachios or almonds or cashews for variety
(optional).

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

A Midsummer Night's Dream

Serving Size : 1 Preparation Time :0:05


Categories : Beverages *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup orange juice
3/8 cup mango juice
1 1/8 teaspoons fresh lime juice
1/3 cup ginger ale
***TO GARNISH***
2 cherries
3 orange slices
1 sprig mint leaves

POUR orange juice in an all purpose tulip (APT) glass. Add the mango juice and fresh
lemon juice, followed by ginger ale. Stir once. Garnish with cherries, orange slices and mint
leaves.
------------------

A Traditional Side Dish

Serving Size : 1 Preparation Time :0:00


Categories : Dressings East Indian
Appetizers *Indian
Side Dish
1 tomato -- cubed
1 red onion -- sliced thin
1 fresh hot -- or mildly hot
pepper -- sliced
1 ginger -- (some matchstick
slices)
1 fresh lemon juice
1 salt to taste

In a bowl add the veggies, some salt and squeeze lemon juice into the bowl. cover. let
stand in fridge for at least 1/2 hour before serving.

Tastes great with channa masala and roti or as the prime "chutney" with aloo parathas.

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Aam Lhassi

Serving Size : 4 Preparation Time :0:00


Categories : Dressings East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup diced fresh mango
1/2 cup chilled orange juice
3 tablespoons clear honey
2 cups rich milk -- chilled
1 pinch garden rose petals -- optional

Combine mango, orange juice and sweetener in food processor. Blend for 1 1/2 minutes.

Pour milk into processor and process till it has expanded and become frothy. Add the
mango puree. Process for about 1 minute. Pour into chilled glasses. Garnish with the rose
petals if so desired. Serve immediately.

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Aamti

Serving Size : 1 Preparation Time :0:00


Categories : East Indian Appetizers
*Indian

1/2 cup yellow gram dal


1 stalk curry leaves
1 bay leaf
3 cloves
2 green chillies
1/2 tablespoon coriander finely chopped
1 teaspoon black maharashtrian masala -- (refer masalas)
1/4 teaspoon garam masala
1/4 teaspoon dhania -- (coriander seed)
-- turmeric powder
salt to taste
4 cups water
1 tablespoon oil or ghee
1/2 teaspoon cumin & mustard seeds

Wash and soak dal for 15 minutes.

Pressure cook till very soft (4 whistles).

Cool cooker and remove. Drain water from dal and save.

Grind dal to a fine paste either on stone or in a mixie.

Mix with water and residual water of dal.

Blend well till smooth.

Heat oil in a deep saucepan. Add seeds, curry leaves, allow to splutter.

Add slit chillies, cloves, bayleaf, and saute one minute.

Make paste of masalas in 1/4 cup water.

Add paste, fry further one minute. Add dal.

Bring to a boil and simmer for 8-10 minutes.

Add chopped coriander.

Serve hot with puran polis (refer)

Making time:30 minutes (excluding pressure cooking time)

Makes: 5-6 servings

Shelflife: Best fresh

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Aappa

Serving Size : 4 Preparation Time :1:00


Categories : Breads *Indian

3 cups rice flour


1 slice bread
salt to taste
1 teaspoon sugar
2 tablespoons toddy
4 cups coconut milk

SOAK the bread in coconut water. Mix the rice flour, salt, sugar, toddy and bread soaked in
coconut water to obtain a soft dough. Cover the dough with a muslin cloth and leave
overnight (for 12 hours) to rise. Add sufficient coconut milk to the dough and mix it to make a
thick batter.
Heat a small iron pan with side handles or a kadai. Grease it well with oil. Pour in about five
tablespoonfuls of the batter. Lift the pan with the side handles and give it a circular twist until
the pan is coated right around with the batter. (Break an egg at this stage into the center of
the hopper to make an egg hopper). Cover with a tight fitting lid and cook on low heat until
the sides or border is crisp brown and lacy with a soft and cooked center.

Serve with any of the sambals and hoddha. To prevent the hoppers from sticking to the pan,
fry the yolk of an egg in the pan before preparing the hoppers.

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Abenaki Pumpkin Candy

Recipe By : TriTownDeb@aol.com
Serving Size : 1 Preparation Time :0:00
Categories : Candy Dressings
Vegetables East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds pumpkin -- (2 to 3)
1 1/2 teaspoons baking soda
2 1/2 cups sugar
1/2 cup water
juice and zest of 1 lemon -- (optional)
3 sprigs fresh cilantro -- (optional), (3 to 4)

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

NOTES : Makes about 1 pound.

About Pulses

Serving Size : 1 Preparation Time :0:00


Categories : Dressings East Indian
Appetizers *Indian

1 info below

Ismael Merchant writes: "Food helps us establish or cement relationships with other people,
and this is the aspect of cooking I find most enjoyable. You can do without many things in
life, but not food and the enjoyment of eating - unless, of course, you become an ascetic or a
fakir and become radically self-sufficient. I could never become a hermit because of missing
the deep feeling of accomplishment and communion I have when preparing a meal for
friends.

"The recipes in this section [Chapter 11, Pulses] are made with pulses (dried lentils, beans,
and peas) which nearly every culture uses in it cooking and which appear at nearly every
Indian meal. There are many different varieties, and it is fun discovering the different sorts
available from Indian shops. They all have their own particular qualities, which you will learn
about as you experiment with them. However, there are some general guidelines.

"All pulses should be picked over carefully to remove any small stones, papery husks, and
stems, then washed and drained. Except for the familiar whole green European lentils, most
of the whole pulses need overnight soaking covered by about three times their volume of
cold water. Because whole Indian pulses are generally smaller than the ones used in the
West, most of them need only two hours' soaking before they are ready to cook. If they have
been hulled and/or split as with masoor dal, you can dispense with presoaking altogether.
The exception, and naturally there is one, is with kabli and kala chana. Like their Western
counterparts, these chick-peas need up to twelve hours' presoaking." "This being said, to
avoid indigestion be sure to cook the prepared pulses in fresh water until they are tender.
Undercooked pulses are bad news.

"Some of the most common kinds of pulses used in Indian cooking are as follows:

Chana dal (or gram dal) are hulled and split chick-peas. Deep yellow in color, these pulses
do not need soaking before cooking." "Kabli chana are yellow chick-peas. Unhulled and
beige in color, they need overnight soaking before cooking.

"Kala chana are small brown or black chick-peas. Like kabli chana, they require long
presoaking and cooking to become tender.

"Continental masoor are whole greenish-brown lentils. Flat and oval-shaped, they originated
in the West and were adopted by India, so they should already be fairly familiar to you. They
do not need presoaking." "Masoor are brown Indian lentils. Whole but smaller than
continental masoor, they do not require presoaking.

"Masoor dal are split masoor which are tiny and salmon- pink because they have also been
hulled. They do not need presoaking and turn yellow when they cook.

"Moong beans (or hari dal) are dark green, small, and slightly cylindrical in shape. They
need 2-4 hours' soaking before cooking, but if oversoaked they will sprout and become
moong bean sprouts so familiar in the West." "Moong dal chilka are split moong beans,
green on one side and pale on the other. They do not need presoaking.

"Moong dal are split, light yellow, and rectangular in shape because they are hulled. They do
not need to be soaked before cooking.

"Toor dal (or arhar dal) are a hulled, split pulse, a little larger than chana dal. Dull and
yellow-colored, they do need presoaking." "Urid (or black matpe) are small, dull, and black,
similar in size and shape to moong beans. They must be presoaked.

"Urid dal are split urid that do not need to be soaked before cooking.

"Washed urid dal are off-white because they have been hulled and washed as well as split.
They do not require presoaking." "This list may seem long and overwhelming, but I suggest
that you begin your experience in dal cooking with only one or two types of pulses first. Stick
to the same type until you are familiar and quite confident with it. Then add another to your
repertoire and so on. I would suggest you start with continental masoor, which is the most
common kind, or possibly chana dal or masoor dal."

From "Ismail Merchant's Indian Cuisine" by Ismail Merchant. New York: Simon and
Schuster, Inc., 1986. ISBN 0- 671-68477-9. Pp. 195-197.

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

Achar Gosh

Serving Size : 1 Preparation Time :0:00


Categories : Curry Lamb
*Indian

1 pound lamb, cut into chunks


1 teaspoon chile powder (more to taste)
1/2 teaspoon turmeric
1/2 teaspoon mustard seeds
1/3 teaspoon onion seeds
1/2 teaspoon fenugreek seeds
2 teaspoons ginger-garlic paste
1 teaspoon dry mango powder
4 tablespoons oil
2 lemons
salt to taste

Heat oil in a pan, add lamb pieces, salt, ginger-garlic paste and cook until all the water
evaporates. Take half of mustard seeds and fenugreek seeds, blend them to a fine powder,
and add to the lamb pieces. Also add dry mango powder, garam masala to the pieces and
remove from heat.

Heat a little oil in another pan, fry remaining fenugreek seeds, mustard seeds, onion seeds
and 1/2 tsp. chile powder. Add this to the above lamb pieces. Add lemon juice to the pieces
to increase the flavor.

Serve with plain rice.

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

Adai

Serving Size : 6 Preparation Time :0:00


Categories : Curry Dals
South Indian Vegetarian
East Indian Appetizers
*Indian

1 cup rice
1/3 cup urad dal
1/3 cup chana dal
1/3 cup yellow split peas
1 teaspoon salt
1 teaspoon red chile powder
1 large onion -- (opt)
1 carrot -- (opt)
1/4 cup coconut -- grated (opt)

Mix rice, chana dal, urad dal, and yellow split peas in a large vessel. Soak in a lot of water
for about 2 hours.

Grind the soaked mixture with chile powder and salt coarsely, without adding much water.

Ferment for about 3 - 4 hours, then refrigerate or freeze. In cold weather, the fermenting
process might take longer, and it might be a good idea to ferment in an oven (the pilot light
will keep the mixture warm).

Add either onions (finely cut), carrot (grated) or coconut before preparing.

Freezing Notes: If freezing, only ferment for about an hour. The mixture will have to be left
out for a while before being ready to use.

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Adai (savory Indian Pancakes)

Recipe By : Nalini Ganapati


Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

1 cup mixture of dhals*


2 cups long grained rice
salt -- to taste

* (use any combination of tur dhal, chana dal or even split yellow peas)

Wash and rinse the dhals and rice thoroughly. When the rinse water runs clear, soak the
dhals and rice together in a bowl with fresh water for a couple of hours. Drain the dhal-rice
mixture and grind into a somewhat coarse mixture in a blender using water when necessary.
Empty the batter into a bowl, add some salt and let it rest for at least an hour. You could also
let it ferment overnight if you like a sourdough tang in your pancakes.

To make the pancakes, heat a non-stick/well-seasoned cast iron skillet on a moderate stove.
If a few drops of water bounce off the pan, the pan is hot enough and you can proceed to
make the pancakes. Drop a ladleful of the prepared batter in the center of the pan and with
the back of the ladle, swirl the batter from inside to outside to form a thin round pancake.
Wait till the top looks dry, wait another minute if you like them crisp and flip to cook the other
side. Remove onto a plate and eat immediately with a nice coriander chutney. (Continue
preparing pancakes in the same way, till you run out of batter and/or chutney.

The batter will also keep in the fridge for almost a week and you can prepare the pancakes
when the mood strikes you.

Variation: Can add finely chopped onions/jalapenos/spinach/ginger/a few cumin seeds,


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

------------------
Adrak

Serving Size : 4 Preparation Time :0:00


Categories : Dressings East Indian
Appetizers *Indian

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


2 tablespoons grated fresh ginger
4 cups stock or water
3/4 teaspoon salt
1 tablespoon cumin seeds -- toasted
1/2 teaspoon black pepper
one lemon -- juice of
fresh coriander leaves

Put grated ginger and stock into a pot and bring to a boil. Simmer 30 minutes till the water
has reduced by half. Add salt, cumin and pepper. Simmer for another 2 minutes. Squeeze
in lemon juice and garnish with coriander.

Excellent as a cold remedy and as a starter to an Indian meal.

Bruce Cost, "Ginger East to West"

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Ahad-E-Changezi

Serving Size : 4 Preparation Time :0:40


Categories : Lamb *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 leg of kid lamb
2 cups jamun vinegar
2 tablespoons ginger-garlic paste
salt and black pepper powder to taste
2 tablespoons oil -- (30 ml)
1 carrot -- chopped
2 onions -- chopped
2 teaspoons chile powder
2 teaspoons chaat masala powder

CLEAN the baby lamb leg and dry well. Mix jamun vinegar, ginger-garlic paste, salt, pepper,
chopped onions, carrot and chile powder. Apply to the leg and keep aside for six hours, so
that the lamb meat absorbs the flavor and taste of the marinade. Put the baby lamb leg on a
skewer (sheekh) and cook in a clay oven (tandoor) for 20 to 25 minutes or until done.
Season with salt and chaat masala powder.

Serve hot along with greens and onion rings.

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

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

Serving Size : 1 Preparation Time :0:00


Categories : East Indian Appetizers
*Indian

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


1 kilogram chicken cut into 6 to 8 good pieces
2 cups chicken stock prepared from balance
-- spices
1/2 teaspoon pepper salt
6 tablespoons ghee or oil
1 capsicum sliced
3 onions -- chopped fine
3 cloves garlic -- crushed
2 bay leaves
1/2 teaspoon chilli powder
1/2 teaspoon powdered saffron
2 cups good quality rice
250 gram green peas.

Wash and dry chicken pieces. Rub them with pepper and salt and keep it
aside for 10 minutes.

Heat ghee in a thick pan and fry chicken over gentle heat in two batches
turning them once. Fry until lightly and evenly browned. Remove the
pieces and keep aside.

Now in the same ghee, fry onion, garlic, capsicum and bay leaves, saute
until onion softens. Add rice with salt and fry, stirring continuously,
until lightly browned. Add tomato purree, chicken broth and saffron.
Place chicken pieces over this mixture and bring it to a gentle boil.
Cover lightly and cook.

If possible, then bake it in an oven of 350 degree F for 1 hour. Remove


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

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All Purpose Pooris

Serving Size : 1 Preparation Time :0:00


Categories : Snacks Breads
*Indian

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3 cups wheat flour
1 tablespoon ghee
1 tablespoon curds
salt to taste
warm water for kneading
ghee to deep fry
Sieve salt and flour together. Add ghee and curds and mix well. Add warm water little by
little to knead dough. Make a soft pliable dough. Keep covered with a moist cloth for 10
minutes. Make small apricot sized balls. Roll into thick puries (4"diam. or as desired) some
at a time.

Deep fry in hot ghee. Allow to puff up, flip and fry other side till light golden. Drain and serve
hot and puffed. As name suggests, serve with any accompaniment. Curds or curries or
mango pulp(aam ras) or pickles or vegetables. To pack for travelling, cool, pile, lightly
compress with hand and pack in foil. Accompany with pickles.

Makes:30-35 puries Shelf-life: 2-3 days

Variations: * Sprinkle a few seeds of sesame, ajwain or cumin over puris and press very
lightly before puffing. This will give a festive look to the puries. * To make mildly spiced
puries, add 1/2 tsp. pepper powder to dough while sieving.

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

Alloo Masala Chaat

Serving Size : 1 Preparation Time :0:00


Categories : Snacks East Indian
Appetizers *Indian

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


1 1/2 kilograms Potatoes
3 Tomatoes
4 Green Chillie
1 1/2 oz Anardanna
1 ounce Ginger
2 tablespoons Chaat Masala
For the Chaat Masala
1 teacup Slightly roasted coriander seeds
1/2 teacup Red Chillies
1 teacup Roasted cumin seeds
1 teacup Amchur powder
1 tablespoon Black pepper
1 3/4 teacup Salt
2 tablespoons Black salt
Apinge Ajwain
2 teaspoons Chilli powde
2 teaspoons Dhanageera powder
6 tablespoons Oil -
Salt - to taste
Coriander for decoration

Grate the tomatoes.

Slice the ginger.

Boil the potatoes and cut into big pieces. Apply the chaat masala,
dhanageera powder chilli powder to the to the potatoes.

Roast the Anardanna and powder them.


Heat the oil in a vessel. Add the grated tomatoes and cook for three to
four minutes. Add the ginger and cook for two minutes. Be sure the oil
separates form the tomatoes Add the green chillies and ajwain and fry
again.

Add the potatoes and cook on a slow flame.

At the powedered anardanna and salt.

Serve hot, garnished with chopped coriander.

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

Almond-pistachio Saffron Curry Sauce - N. India

Serving Size : 2 Preparation Time :0:00


Categories : *Indian Appetizers
East Indian Curry
Sauces

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


1/2 cup raw unblanched almonds
1/2 cup shelled -- unsalted raw
- pistachio nuts
2 tablespoons butter or mild vegetable oil
1 large onion -- peeled and grated
1/2 teaspoon ground coriander
1/4 teaspoon mace
1/2 teaspoon freshly ground white pepper
2 green cardamom pods -- husked,
- ground
1/2 teaspoon cayenne pepper
1 pinch nutmeg
1/2 teaspoon saffron threads *
2 cups heavy cream
3/4 teaspoon salt -- or to taste

* soaked in 2 tablespoons hot water

Serve this smooth sauce on grilled meat or chicken breasts. One recipe will be enough for
about 1 1/2 pounds of cooked meat. For an exotic twist on an old standby, simmer 1 1/2
Pounds of your favorite meatballs in it for 15 minutes.

Combine almonds and pistachios in a 10-inch frying pan and dry-roast over medium heat for
8 to 10 minutes. Place in a blender or a food processor and reduce to a powder. Set aside.

Heat butter in a heavy 2-quart saucepan over medium-high heat. Add onion and cook until
lightly browned. Stir in spices and cook until fragrant, about 1 minute. Stir in saffron, cream,
salt and powdered nuts.

Bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally, until sauce
is thick enough to coat the back of a spoon, 12 to 15 minutes.

Makes 2 1/2 cups.


------------------
Aloo (potato) Bhajee

Serving Size : 1 Preparation Time :0:00


Categories : Vegetables East Indian
Appetizers *Indian
Potatoes

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


1 pound potatoes -- (boiled in water
-- with their skins
on until just soft -- then left to get
-- cold)
1 medium onion
3 tablespoons vegetable oil
1 clove garlic -- crushed
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
6 thin green chiles -- (to 10) (deseeded),
-- coarsely
Sliced
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/4 teaspoon hot chile powder
1 teaspoon ground coriander seed
salt -- to taste

This is a dry, fried curry made with potatoes, onions and green chiles. You need to
remember to cook the potatoes well in advance and let them get cold. From then on the dish
is pretty easy. As usual, you can have the chile heat as high as you like by adding the seeds
or more chiles or more chile powder. I like this curry very hot and I just add lots of chile flesh
which also gives the curry a lovely colour.

1. Remove the skins from the potatoes and cut into approximately 1" dice (i.e. quite large).

2. Cut the onion in half down through the growing tip to the root end. Cut each half into 1/8"
thick slices.

3. Heat the oil in a large pan over a high heat.

4. Add the onion slices, cumin and mustard seeds and stir for a few minutes.

5. Add the crushed garlic and chiles, stir and fry for a minute then turn the heat down to low.

6. Add the ginger,turmeric, chile powder and coriander and cook for 10 minutes.

7. Add the diced potatoes and salt. Mix gently until the potato pieces are covered in oil and
spices. Cook on a low heat for another 15 minutes stirring very gently (so as not to break up
the potatoes) from time to time.

8. Serve garnished with more sliced green chiles.


------------------
Aloo (potato) Tikki

Serving Size : 1 Preparation Time :0:00


Categories : East Indian Appetizers
*Indian Potatoes

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


***for crust***
7 potatoes boiled -- peeled, mashed (7
to 8)
1/2 teaspoon turmeric powder
3 green chillies grouned
1/2 teaspoon punjabi garam masala
1/2 cup bread crumbs
salt to taste
***for filling***
1 cup channa dal cooked & drained
1 teaspoon ginger grated
1 teaspoon garlic grated
3 green chillies finely chopped
1/2 teaspoon cuminseed powder
1 teaspoon coriander
salt to taste
oil for shallow frying

For crust:

Mix all ingredients together thouroughly. Keep aside.

For filling:

Mash cooked dal coarsely with hands.

Mix in all other ingredients.

To proceed:

Take a tbspful of potato mixture, spread on palm. Place a teaspoonful of dal mixture in
centre.

Roll so as to keep dal mixture inside and potato out. Press gently into rounded flattish
patties.

Shallow fry on a griddle, drizzling oil to crispen crust.

Serve hot with tamarind chutney and green chutney or with tomato ketchup.

Making time: 30 minutes

Makes: 10-12 patties

Shelflife: Best fresh

------------------
Aloo Achaar (Nepal Potato Salad)

Serving Size : 1 Preparation Time :0:00


Categories : Potatoes Vegetarian
*Indian Salads - Dressings

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


4 medium size waxy boiling potatoes
4 tablespoons ground roasted sesame seeds
3 tbs. lemon juice -- (fresh squeezed) (3 to 4)
1 teaspoon salt
1 or more hot green chiles -- finely minced (*)
4 tablespoons sesame oil
2 teaspoons vegetable oil
1 pinch ground asafetida
8 whole fenugreek seeds, up to 10
3 tablespoons cilantro -- minced

(*) Use as many chiles, like jalapenos, as you can stand. If you can't tolerate hot, spicy food,
2 or 3 Tbs. green bell pepper can be substituted.

Boil the potatoes in a big pot. Meanwhile, combine the chiles (or green pepper), salt, lemon
juice and ground roasted sesame seeds in a non-metallic bowl. (By the way, roasted
sesame seeds can be found as "iri goma" in Oriental markets. I don't know if you can get
them already ground up.) Add the sesame oil just a little at a time and mix in with a wire
whisk.

Using a metal ladle or a small butter warmer, heat the vegetable oil by holding it over heat.
When quite hot, add the asafetida powder and fenugreek seeds. The fenugreek seeds will
start to darken in the hot oil in just a few seconds... when this happens dump it all into the
bowl. Mix well, then add the cilantro (Chinese parsley) and mix some more. Check your
seasonings.

When the potatoes are done, drain and peel while hot (holding with a fork if you need to.)
The peel should slide right off. Cut into 3/4" dice and add to the bowl of dressing. Gently mix
to coat all the cubes and finally adjust your seasonings if needed. Let cool, cover and
refrigerate.

You can eat this after a couple of hours, either cold or room temperature. However, it's
supposed to be much better the next day. It keeps for up to 4 days refrigerated.

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

Aloo Chaat

Serving Size : 1 Preparation Time :0:00


Categories : Curry Potatoes
Vegetarian *Indian

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


3 potatoes -- peeled
oil -- for frying
1/2 teaspoon red chile powder
1 teaspoon roasted cumin powder
1 teaspoon chaat masala
tamarind chutney
mint chutney
chopped coriander leaves -- for garnish
***OPTIONAL GARNISH***
chopped onion
tomatoes -- julienne
fresh pomegranate seeds

Dice potatoes into a fairly large dice - 3/4 to 1 inch cubes.

Heat oil in a wok and deep fry potatoes, until golden brown and cooked through. Drain on
paper.

In a bowl, place the fried potatoes and toss with red chile powder, cumin powder, chaat
masala.

Add mint chutney, tamarind chutney according to taste and toss to coat evenly.

Serve, with toothpicks, in individual bowls, garnished with coriander leaves. You can also
additionally garnish with chopped onion, tomato julienne or pomegranate seeds.

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

Aloo Chana Chaat - 1

Serving Size : 4 Preparation Time :0:10


Categories : Potatoes Vegetarian
*Indian

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


2 cups boiled chickpeas -- (kabuli chana)
2 boiled potatoes -- cut into pieces
2 tomatoes -- chopped
1/2 teaspoon lemon juice
1/2 teaspoon finely chopped green chiles
1 teaspoon chaat masala
1 tablespoon chopped cilantro
salt -- to taste

This sweet-sour salad is a combination of potatoes and chick peas.

1. Mix all the ingredients very well.

2. Store in the refrigerator.

Serve cold.

Preparation time : 10 minutes. No cooking.

Serves: 4 to 6
------------------

Aloo Chana Chaat - 2

Serving Size : 1 Preparation Time :0:00


Categories : Curry Potatoes
Vegetarian *Indian
Salads - Dressings

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


3 boiled potatoes -- peeled and diced
1 can chick peas -- drained
1/2 teaspoon red chile powder
1 teaspoon roasted cumin powder
1 teaspoon chaat masala
2 green chiles, deseed -- finely chopped
2 tablespoons chopped coriander leaves
1 small onion -- finely chopped
1 medium tomato -- (deseeded), chopped
1 lemons -- juice of, up to 1
salt -- to taste

In a bowl, combine all the ingredients. Mix well. Taste and adjust the chile powder, salt and
lemon juice to get a tangy and spicy taste.

Serve in individual bowls. This can be served as a starter to a main meal or even as a salad
in a Mughlai meal.

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

* Exported from MasterCook *

Aloo Dam

Recipe By : Rajeev Krishnamoorthy


Serving Size : 6 Preparation Time :0:00
Categories : Potatoes Vegetarian
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons oil
1 bay leaf
1 onion
1/2 teaspoon ginger
1/2 teaspoon garlic
1/2 teaspoon cumin seeds
1/2 teaspoon garlic
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric
1 1/2 teaspoons chile powder
2/3 teaspoon yogurt
1/4 teaspoon salt
2 teaspoons coriander powder
1 pound potatoes
1 tomato
1 green pepper
Heat oil, add bay leaf and onion. Fry for 3-4 minutes. Add ginger and garlic and fry for
another minute. Add mustard and cumin seeds.

The potatoes should be sliced and the tomatoes and capsicum cut up. Add these, mix well,
and cook for 4-5 minutes, continuously stirring. Sprinkle with turmeric, coriander and chile
powder.

Beat the yogurt and blend into a smooth mixture. Add yogurt and salt. Mix gently, cover and
cook for about 10 minutes on low heat.

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

* Exported from MasterCook *

Aloo Dum

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Potatoes Vegetarian
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
500 grams potatoes
2 tablespoons vanaspati
1 teaspoon mustard oil
2 whole red chiles
1/4 teaspoon cumin seeds
2 small onions -- minced
1 teaspoon red chile powder
1 tablespoon turmeric
1 teaspoon garam masala powder
1/2 teaspoon sugar
salt -- to taste
1 piece ginger -- (1-inch)
1 small tomato -- cut in large chunks
450 milliliters water -- (3 cups)

Boil potatoes. Peel potatoes and cut into equal pieces. Heat oil in pan. When it smokes, put
in chiles and cumin seed. Add onion and fry it until brown. Add chile powder, turmeric,
garam masala, sugar, salt, ginger and potato pieces. Keep stirring for 5-7 minutes. Add
tomato and 1 cup water. Cook on medium heat until water absorbed. Serve with fluffy puris.

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

* Exported from MasterCook *


Aloo Gobhi Methi Ka Tuk

Recipe By : Femina Magazine


Serving Size : 1 Preparation Time :0:35
Categories : Potatoes Vegetarian
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 large potatoes with skin
1 tablespoon fenugreek
salt -- to taste
1/3 cup oil
1/8 ounce mustard seeds
24 curry leaves
2/3 ounce ginger paste -- strained
1/3 ounce garlic paste -- strained
1 3/4 pounds cauliflower
(cut into medium-sized flowerets)
1 teaspoon yellow chile powder
1 teaspoon amchur powder
1/2 teaspoon cumin powder
1/2 teaspoon fresh black pepper powder -- coarsely ground
generous pinch of kasuri methi
***FOR THE GARNISHING***
1 1/8 ounces fresh pomegranate seeds

QUARTER the potatoes and then halve each quarter lengthwise. Blanch in salted boiling
water until al dente (almost cooked, but not soft and squishy). Drain and keep aside.
Sprinkle salt over the fenugreek and rub between the palms to reduce some of the
bitterness. Wash in running water, drain and keep aside.

Heat oil in a kadai or wok and season with mustard seeds. When they crackle, add curry
leaves. Stir for some time. Add the ginger paste and garlic paste. Stir-fry until the moisture
evaporates. Then add fenugreek and stir for a few seconds. Add cauliflower, yellow chile
powder and salt. Stir well. Lower the heat. Cover and cook (for about six minutes) until al
dente. Uncover and increase to medium heat. Add potatoes and stir-fry for five minutes.
Sprinkle amchur powder, cumin powder, pepper powder and kasuri methi. Stir well. Check
the seasoning and remove from heat.

To Serve: Remove to a serving dish, garnish with pomegranate and serve with tandoori
paratha, bidari paratha or puri.

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

* Exported from MasterCook *

Aloo Gobi

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Curry
Vegetables Potatoes
*Indian

Amount Measure Ingredient -- Preparation Method


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

Cut cauliflower into flowerets. Cube potatoes. Heat oil and sauté cumin seeds for about a
minute. Add garlic and ginger, stir and add potatoes. Bhoona, add turmeric and chile
powder, and bhoona again. Add tomatoes and simmer for about 5 minutes. Add cauliflower
and high heat for about a minutes. Lower heat, cover and let simmer for about 15 minutes.
Curry should be damp-dry.

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

* Exported from MasterCook *

Aloo Gobi (Curried Cauliflower and Potatoes)

Recipe By : "The Art of Indian Vegetarian Cooking" by Yamuna Devi


Serving Size : 5 Preparation Time :0:00
Categories : Curry Potatoes
Vegetables Vegetarian
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 hot green chiles -- minced
1 1/2" piece ginger root
1 tablespoon cumin seeds
1 tablespoon black mustard seeds
4 tablespoons ghee or oil
3 medium potatoes -- diced
1 medium cauliflower -- cut into florets
2 medium tomatoes -- diced
1/2 teaspoon turmeric
2 teaspoons coriander
1/2 teaspoon garam masala
1 tablespoon brown sugar -- optional
1 tablespoon salt
3 tablespoons coriander -- (cilantro), coarsely
-- chopped

Combine chiles, ginger, cumin seeds and mustard seeds in a small bowl. Heat ghee in a
large pot. When hot, add the spices. When the mustard seeds start to pop, drop in the
potatoes and cauliflower. Fry for 4 minutes or so. Add the tomatoes, turmeric, coriander,
garam masala, sugar, salt and half the coriander. Mix well, cover and gently heat for 15
minutes. If the vegetables start to stick, add a few drops of water. Top with remaining
coriander and serve.

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

* Exported from MasterCook *

Aloo Gobi (potato Cauliflower Vegetable)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian Potatoes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 medium cauliflower
2 potatoes -- boiled & peeled
1 tablespoon coriander finely chopped
1 green chillies
1 onion finely chopped
1/4 teaspoon turmeric powder
1/2 teaspoon dhania powder
1 teaspoon lemon juice
2 tablespoons curds
1/2 teaspoon cumin seeds
3 tablespoons oil or ghee
***BLEND TO A PASTE***
2 tablespoons coconut grated
1/4 cup coriander chopped
3 green chillies
1/2 teaspoon ginger grated
1 teaspoon garlic grated
1 onion
1/2 teaspoon wheat flour

Break cauliflower into florettes.

Simmer in boiling water for 3-4 minutes.

Drain, keep aside.

Chop potatoes into medium chunks.

Heat oil in a pan, add cumin seeds, allow to splutter.


Add onion and green chilli, saute till pink.

Add paste, turmeric powder, dhania powder, saute for 2-3 minutes.

Add curds, stir continuously, till boiling resumes.

Add potatoes, cauliflower, cook till gravy thickens.

Stir occasionally to avoid burning.

When gravy is thick and oil separates, add lemon juice and it is done .

Garnish with coriander, serve hot with parathas.

Making time: 25 minutes

Makes: 3 servings

Shelflife: Best fresh.

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

* Exported from MasterCook *

Aloo Gobi (potatoes and Cauliflower)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dressings Potatoes
East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 pound potatoes
1 cauliflower
5 tablespoons vegetable oil
1 teaspoon cumin seed
1 teaspoon ground cumin
1/2 teaspoon coriander
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 green chile -- chopped
1/2 teaspoon ground cumin -- roasted
1 teaspoon salt
freshly ground black pepper

The following recipe, Cauliflower with potatoes (Phool gobi aur aloo ki bhaji), is from Madhur
Jaffrey's Indian Cookery, ISBN 0 563 16491 3, published in 1982 in conjunction with the BBC
series Indian Cookery.

This is the kind of comforting 'homey' dish that most North Indians enjoy. It has no sauce
and is generally eaten with bread. I like to serve Shahi korma or Tandoori chicken with it.

Boil the potatoes in their jackets and allow them to cool completely. (Day-old cooked
potatoes that have been refrigerated work very well for this dish.) Peel the potatoes and cut
them into 3/4 inch (2cm) dice.

Break up the cauliflower into chunky flowerets, about 1-1/2 inches (4cm) across at the head
and about 1-1/2 inches (4cm) long. Soak the flowerets in a bowl of water for 30 minutes.
Drain.

Heat the oil in a large, preferably non-stick frying pan over a medium flame. When hot, put
in the whole cumin seeds. Let the seeds sizzle for 3-4 seconds. Now put in the cauliflower
and stir it about for 2 minutes. Let the cauliflower brown in spots. Cover, turn the heat to low
and simmer for about 4-6 minutes or until the cauliflower is almost done but still has a hint of
crispness left. Put in the diced potatoes, ground cumin, coriander, turmeric, cayenne, green
chile, ground roasted cumin, salt, and some black pepper. Stir gently to mix. Continue to
cook uncovered on low heat for another 3 minutes or until potatoes are heated through. Stir
gently as you do so.

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

* Exported from MasterCook *

Aloo Gobi (potatoes With Cauliflower)

Recipe By : Eating in Eden, Hermine Freed


Serving Size : 4 Preparation Time :0:30
Categories : Vegetables East Indian
Appetizers *Indian
Potatoes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 large potatoes -- cut in 1" cubes
1 onion -- chopped
4 cloves garlic -- minced
10 slices fresh ginger -- minced
1 teaspoon canola oil
1/4 cup almonds -- chopped
1 cup tomato puree
1/2 teaspoon chili powder
1 teaspoon tumeric
1 teaspoon coriander
1 teaspoon sea salt
1/2 teaspoon pepper
2 cups cauliflower florets
2 teaspoons garam masala
1 cup water

Saute the onions, garlic, and ginger in skillet. Add the almonds and all the spices except the
garam masala and saute about 3 minutes. Add the tomatoes, potatoes, and cauliflower with
1 cup water and simmer until the vegetables are tender and the sauce is thick, about 15-20
minutes. Add the garam masala and serve.

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

* Exported from MasterCook *

Aloo Gobi - 1

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Curry Potatoes
Vegetables Vegetarian
East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


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

Cut cauliflower into flowerets. Cube potatoes. Heat oil and sauté cumin seeds for about a
minute. Add garlic and ginger, stir and add potatoes. Bhoona, add turmeric and chile
powder, and bhoona again. Add tomatoes and simmer for about 5 minutes. Add cauliflower
and high heat for about a minutes. Lower heat, cover and let simmer for about 15 minutes.
Curry should be damp-dry.

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

* Exported from MasterCook *

Aloo Gobi - 2

Recipe By : Tarla Dalal


Serving Size : 1 Preparation Time :0:00
Categories : Vegetables East Indian
Appetizers *Indian
Potatoes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 kilograms cauliflower -- cut into flowerets
3 large potatoes -- cubed
3 tomatoes -- finely chopped
1 onion -- finely chopped
1 piece ginger -- (1 inch)
1 teaspoon red chilli powder
1 teaspoon haldi
1 teaspoon garam masala
salt -- to taste
2 tablespoons ghee
sliced green chillies -- for garnish
chopped coriander leaves -- for garnish

Heat ghee in a kadai and fry the onion till light brown. Add cauliflower and potatoes and fry
for 5 minutes. Add tomatoes and all masalas and salt to taste. Cover and cook on a slow
fire till vegetables are done. Garnish and serve hot.

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

* Exported from MasterCook *

Aloo Gobi Aur Mater (cauliflower With Potatoes and Peas)


Recipe By : Imran Chaudhary
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables East Indian
Appetizers *Indian
Potatoes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 tablespoons oil
2 medium onions -- finely chopped
450 gram potatoes -- diced in 2 cm
-- pieces
1 small cauliflower -- cut in 2 cm pieces
1/2 teaspoon ground turmeric
1/3 teaspoon chili powder
1 teaspoon ground cumin
2 tomatoes -- chopped
1 teaspoon salt
1/4 teaspoon sugar
200 gram peas
1/2 teaspoon garam masala -- (see description)

Garam Masala (one of the ingedients in this dish) means "hot spices" and is a mixture of
ground spices that is used sparingly, sprinkled either on a finished dish or on to the foods just
before it has finished cooking. It is far better to grind your own spices than to buy the mixture
ready-ground. Bought garam masala often contains inferior quality spices and will not keep
its flavour for long.

For homemade garam masala, grind together cardamom seeds from 10 pods, 25g cinnamon
stick, 6 cloves and 6-8 whole black peppercorns. Store in an airtight jar in a cool place.

1. Heat the oil in a karahi (wok) over medium high heat.

2. Add the onions and fry for 3-4 minutes until light brown.

3. Add the potatoes and cauliflower and stir. Add the turmeric, chilli, cumin, tomatoes, salt
and sugar. Stir fry for 2-3 minutes.

4. Add the peas, cover and reduce heat to a medium low and cook for about 20 minutes until
the potatoes and cauliflower are tender. During the cooking period stir the vegetables a few
times to stop them sticking.

5. Sprinkle with garam masala.

6. It's that easy!

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

Aloo Gobi Mattar

Recipe By : Modified by Bill Wight


Serving Size : 5 Preparation Time :0:00
Categories : Curry Potatoes
Vegetables Vegetarian
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 whole jalapeno green chile -- minced
2 cloves garlic, fresh -- minced
1/2 inch ginger root, fresh -- minced
1 tablespoon cumin seeds
1 tablespoon black mustard seeds
1 tablespoon corriander seeds
4 tablespoons ghee (clairified butter) or oil
4 medium potatoes -- diced
1 medium cauliflower -- cut into florets
1 package frozen green peas
2 medium tomatoes, fresh -- diced
1/2 teaspoon turmeric
2 teaspoons coriander seeds
1/2 teaspoon garam masala
1 tablespoon salt
3 tablespoons coriander (cilantro) fresh -- coarsely chopped

Boil the potatoes and the cauliflower until almost done. Do not overcook the potatoes.

Place mustard, corriander and cumin seeds in a hot pan, cover and roast for a minute or so.
Do not burn.

Place roasted seeds with salt, turmeric and garam masala in spice grinder and grind to a
powder.

Add the ghee or oil to a large tava or wok and heat.

Add chilies, ginger and garlic to hot oil and stir for a minute or so.

Add the potatoes, peas and cauliflower.

Fry for 4 minutes or so. Add the tomatoes and the spice mixture.

Mix gently being careful not to break up potatoes.

Cover and gently heat for 15 minutes. If the vegetables start to stick, add a few drops of
water.

Top with fresh coriander and serve.


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

* Exported from MasterCook *

Aloo Gosht - Delhi-style Lamb Cooked With Potatoes

Recipe By : Madhur Jaffrey's Indian Cooking


Serving Size : 6 Preparation Time :0:00
Categories : Dressings East Indian
Appetizers *Indian
Potatoes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
7 tablespoons vegetable oil
1 cup onions -- finely chopped
1 fresh green chili -- finely chopped
5 cloves garlic -- finely chopped
2 1/4 pounds lamb shoulder -- boned, cut into
-- cubes
1 1/2 cups tomatoes -- peeled and chopped
1 tablespoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1 teaspoon cayenne pepper
2 teaspoons salt
1 pound medium sized potatoes
3 cups water

Put oil in large heavy pan and st over high heat. When hot put in onions, chili and garlic.
Stir-fry until onions have browned slightly. Put in meat and stir about 5 minutes. Add
tomatoes, cumin, coriander, turmeric, cayenne and salt. Cook on high for 10-15 minutes,
until sauce is thick and oil separates. Add potatoes and water. Cover pot slightly ajar; cook
1 hour and 10 minutes or until meat is tender and sauce is thick.

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

* Exported from MasterCook *

Aloo Hing Ki Sath (potatoes With Asafetida)

Recipe By : Paul Levy - Saveur 4/98


Serving Size : 1 Preparation Time :0:00
Categories : Dressings Potatoes
East Indian Appetizers
Chiles *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound small new potatoes -- peeled and
-- quartered
salt
1 pinch turmeric
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1/4 teaspoon powdered asafetida -- see note
2 green chiles -- seeded and finely
-- chopped
1/3 cup coarsely chopped roasted unsalted peanuts

1. Put potatoes in a pot filled with salted water. Add the turmeric and bring to a boil over
medium heat. Cook until potatoes are just tender, about 5 minutes. Drain potatoes and pat
dry with paper towels.

2. Heat oil in a medium nonstick skillet over medium heat. Stir in cumin seeds and fry until
they pop, about 30 seconds. Sprinkle asafetida into skillet, add chiles, and fry, stirring
constantly, until the mixture is fragrant, about 1 minute.

3. Add potatoes to spices and fry, stirring occasionally, until golden and crisp, about 5
minutes. Add peanuts, mix, and season to taste with salt.

The author says that they use this dish to introduce people to the Truffle-like flavor of
asafetida.

NOTE: What is asafetida; resin made from the sap of Ferula foetida, a plant that grows in
India, Afghanistan, and Iran. The name derives from the Persian asa, gum, and the Latin
foetida, stinking. In medieval times, asafetida was reputed to warn off witches. The ancient
Romans found it to be the only acceptable substitute for silaphium, an herb that disappeared
due to over-cropping during the time of Emperor Nero. It is a powerful seasoning, a mere
pinch will impart a trufflelike flavor to any unsuspecting dish. Today the ingredient is used
mostly in India, where it is called hing. Jains and Hindu Brahminus use it in place of onions,
which are prohibited in their cooking because of their strong smell. It is sold in lumps and
can be stored for years and broken as needed, and in powder form, this is not as potent
because it is often mixed with rice flour. Both are worth looking for in Indian markets.

This recipe comes from the magazine Saveur: Savor a World of Authentic Cuisine, Issue
Number 26, Dated April 1998, Inventing California Cuisine.

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

* Exported from MasterCook *


Aloo Ka Raita (Yogurt With Potatoes)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Curry Potatoes
Vegetarian *Indian

Amount Measure Ingredient -- Preparation Method


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

2 tablespoons chopped coriander leaves


1 green chile (deseeded), finely chopped
1 teaspoon roasted ground cumin seeds
1/2 teaspoon red chile powder
1 teaspoon chaat masala
salt -- to taste

Add the salt, red chile powder, chaat masala to the yogurt and mix well. Taste and adjust
seasoning.

Add the potatoes, green chile and coriander leaves. Mix well.

Transfer to a serving bowl. Garnish with roasted cumin powder. Refrigerate until required.

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

* Exported from MasterCook *

Aloo Kachori

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Potatoes Vegetarian
Peas *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 text only

1. make a paste of green chiles and ginger in about 4 to 1 proportion; add a little lemon juice
& salt to preserve it (can keep in fridge for 3 or 4 days - this is a staple item in Gujerati
kitchens).

2. Take 2 cups raw peas, grind in food processor into coarse bits -- it just takes a pulse or
two. Add a pinch of baking soda to preserve the green color. Fry peas in a little oil on
medium heat, stirring, until slightly soft. Allow to cool. Chop about 1 cup green coriander
and add to peas. Add 1/3 cup grated coconut. Add ginger-chile paste, a little lemon juice
and salt to taste.
3. Boil about 7 small to medium potatoes until tender, and mash. Soak 3 slices of stale
bread in water, squeeze, add to potato. Add salt, ginger-chile paste, lemon juice to taste.
Mix all together well.

4. To prepare: put some of the potato mixture in the cupped palm of your hand, and form it
into a hollowed cup about size of half a lemon. Dip a fingertip in vegetable oil and put the oil
into the hollow. Then add some of the pea mixture, and close the potato mixture around it to
make a ball. Roll the ball in a little cornflour. Fry in deep fat. Serve immediately.

Source: Nancy in Chennai

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

* Exported from MasterCook *

Aloo Keema Methi (lamb With Potatoes and Fenugreek)

Recipe By : Imran Chaudhary - Queensland, Australia


Serving Size : 4 Preparation Time :0:00
Categories : Dressings Lamb
Potatoes East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
450 gram lean mince -- (lamb)
1 teaspoon ginger pulp
1 teaspoon garlic pulp
1 1/2 teaspoons chile powder
1 teaspoon salt
1/4 teaspoon turmeric powder
3 tablespoons corn oil
2 medium onions -- sliced
2 medium potatoes
peeled -- par-boiled and
roughly diced
1 bunch -- fresh fenugreek
chopped
2 tomatoes -- chopped
50 grams 1.5 cups frozen peas
2 tablespoons chopped fresh coriander
3 fresh red chilees -- seeded
and sliced

1. Put the minced lamb, ginger, garlic, chile powder, salt and turmeric into a large bowl and
mix together thoroughly. Set to one side. 2. Heat the oil in a deep round-bottemed frying
pan or karahi. Throw in the onion and fry for about 5 minutes until golden brown. 3. Add
the minced lamb and stir-fry over a medium heat for 5-7 minutes. 4. Stir in the potatoes,
chopped fenugreek, tomatoes and peas and cook for a further 5-7 minutes, stirring
continuously. 5. Just before serving, stir in the fresh coriander and garnish with fresh red
chilees.

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

NOTES : From Imran's Mum

* Exported from MasterCook *

Aloo Ki Bhaji

Recipe By : Femina Magazine - Mridula Baljeka


Serving Size : 4 Preparation Time :0:40
Categories : Curry Potatoes
Vegetarian *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds potatoes
6 tablespoons oil -- (90 ml)
1/2 teaspoon mustard seeds
3 red chiles
1 pinch a pinch of fenugreek -- (methi) seeds
1/2 pound onions -- sliced finely
2 green chiles, deseeded
-- sliced lengthwise
1 teaspoon turmeric powder
1 teaspoon salt or, to taste
1/4 cup coriander leaves -- chopped

Boiled potatoes, diced and braised with a few whole spices and onions make a quick and
easy side dish.

Boil the potatoes in their jackets and allow to cool thoroughly. (Boiled potatoes can be left
for a day or two in the refrigerator.) Peel and dice them evenly. Heat the oil over medium
heat in a wide shallow pan and season with mustard seeds. When they splutter, add the red
chiles and fenugreek seeds, immediately follow with the onions and green chiles. Fry the
onions for about 10 minutes or until they are golden brown. Add the turmeric powder,
potatoes and salt. Stir-fry gently until the potatoes are heated through or for 10 minutes.
Remove from heat and sprinkle the coriander leaves over.

Serve with puris or loochis to make a substantial snack or as a side dish with rice, chicken or
meat curry.
------------------

* Exported from MasterCook *

Aloo Ko Achar (Potato Salad)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Potatoes Eggplant
Vegetarian *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/3 pounds potatoes, small if possible
4 jalapeno peppers
- seeded and sliced into long strips
1 lime -- juice of
salt to taste
1/4 cup sesame seeds, roasted -- ground -- optional
1 teaspoon turmeric powder
1 teaspoon cumin seeds
2 chiles, whole, dried -- to 3
3 teaspoons corn oil -- or mustard oil
- mustard gives best flavor
1/2 cup water
1/2 cup coriander -- fresh, chopped

Boil potatoes in jackets. When done, peel and cut into small pieces. In a suitable bowl,
combine potatoes, turmeric, salt, ground sesame seeds, lime juice, half of the green
coriander and water and mix thoroughly. In a small pan heat mustard oil until hot; add cumin
seeds and red chiles. Fry them until brown and then add jalapeno pepper. Let it cook a
minute or so. Pour it over potatoes in the bowl and mix them thoroughly; garnish with
remaining green coriander leaves.

SERVES: 6-8

SOURCE: Bhadrika Sharma, Bramalea, Ontario in "Ethnic Eating: The Canadian Scene
Cookbook"

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

* Exported from MasterCook *

Aloo Ko Achar - Potato Salad

Recipe By : Ethnic Eating: The Canadian Scene Cookbook - East Indian


Serving Size : 6 Preparation Time :0:00
Categories : Curry Dressings
Potatoes East Indian
Appetizers *Indian
Salads - Dressings

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound potatoes -- smallest size
4 jalapeno peppers -- seeded, in long
-- strips
1 lime -- juice of
salt to taste
1/4 cup sesame seeds -- roasted, ground
1 teaspoon turmeric powder
1 teaspoon cumin seeds
2 dried whole chilies -- to 3
1 tablespoon corn oil
1/2 cup water
1/2 cup coriander -- fresh, chopped

Boil potatoes in jackets. When done, peel and cut into small pieces. In bowl, combine
potatoes, turmeric, salt, ground sesame seeds, lime juice, half of the green coriander and
water and mix. In a small pan heat mustard oil until hot; add cumin seeds and red chilies.
Fry them until brown and then add jalapeno pepper. Let it cook a minute or so. Pour it over
potatoes in the bowl and mix them thoroughly; garnish with remaining green coriander
leaves.

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

* Exported from MasterCook *

Aloo Masala (Dosa Potatoes)

Recipe By : Imran C.
Serving Size : 4 Preparation Time :0:00
Categories : Potatoes Vegetables
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 Tbsp Oil
6 curry leaves
1/4 teaspoon mustard seeds
1/2 onion -- finely chopped
2 green chilies -- finely chopped
1 pinches turmeric
2 medium potatoes
1/2 teaspoon salt

Heat the oil in a small saucepan, add the curry leaves and mustard seeds, then cover and
cool, off the heat, for a couple of minutes.

Add the onion, chilies and turmeric and sauté for 5 minutes.

Meanwhile, dice the potatoes. Add them to the pan, toss in the salt and pour in just enough
water to cover.

Simmer gently until the potatoes are tender.

This masala should be fairly dry and medium-hot to taste.

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

* Exported from MasterCook *

Aloo Matar (Potatoes And Peas In Onion-Tomato Sauce)

Recipe By : "From Bengal to Punjab: The Cuisines of India" by Smita Chan


Serving Size : 4 Preparation Time :0:00
Categories : Curry Potatoes
Vegetarian *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds small potatoes
2 medium onions
3 garlic cloves
1 ginger -- fresh 1/2" piece
3 tablespoons vegetable oil
1 pinch asafetida -- crushed, optional
1/2 teaspoon cumin seeds
salt -- to taste
1/4 teaspoon cayenne pepper
1/2 teaspoon turmeric -- ground
2 large tomatoes -- coarsely chopped
1 cup peas
1/4 cup water
1/2 teaspoon garam masala

Cook the potatoes until tender. Peel and set aside. In the container of a blender or food
processor, mince together the onions, garlic and ginger. In a large heavy-bottomed skillet
over medium heat, warm the oil. Add the asafetida (if used) and cumin. When spices
darken (1 to 2 seconds) add the minced onion mixture and sauté until browned (about 12
minutes). Add the salt, cayenne, turmeric and tomatoes and cook until they soften (about 5
minutes). Add the peas and water; reduce the heat to low, cover and cook for 5 minutes.

Halve the cooked potatoes if they seem too large. Add them to the pan and cook covered
for another 5 minutes. Mix in the garam masala just before serving.
SERVES: 4 with other dishes.

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

* Exported from MasterCook *

Aloo Matar - 1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables East Indian
Appetizers *Indian
Potatoes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 tablespoons oil
1 chopped onion
2 1/2 cm chopped ginger
1 green chilli -- finely chopped
2 clovesgarlic -- crushed
1 teaspoon turmeric
750 grams potatoes -- cut into small
-- cubes
6 salt mint leaves -- (6 to 8)
250 grams shelled or frozen peas

Heat the oil in a pan, add the onion and fry until soft and translucent. Add the ginger, chilli,
garlic and turmeric, stir well and cook for 5 minutes. Add the potatoes and salt to taste, stir
well, cover and cook for 5 minutes.

Add the mint and fresh peas, stir well and cook for 20 minutes, until tender. If using frozen
peas, add them after the potatoes have cooked for 15 minutes and cook for 3 minutes only.

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

* Exported from MasterCook *

Aloo Matar - 2

Recipe By : Smita Chandra


Serving Size : 1 Preparation Time :0:00
Categories : Curry Potatoes
Vegetarian *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 small potatoes, (1 1/2 pounds) -- washed
2 medium onion -- rough chopped
3 cloves garlic
1/2 inch ginger
3 tablespoons vegetable oil
1/2 tablespoon cumin
salt to taste
1/4 teaspoon cayenne
1/2 teaspoon turmeric
2 large tomatoes -- coarsely chopped
1 cup peas
1/4 cup water
1/2 teaspoon garam masala

Cook the potatoes until tender. Peel and set aside. In the container of a blender or food
processor, puree the onions, garlic, and ginger. In a large heavy-bottomed skillet over
medium heat, warm the oil.

Add the cumin. When the cumin darkens (1 to 2 seconds) add the purred onion mixture and
sauté until browned (about 12 minutes).

Add the salt, cayenne, turmeric, and tomatoes and cook until they soften (about 5 minutes).
Add the peas and water, reduce heat to low, cover and cook for 5 minutes. Halve the
cooked potatoes and add them to the skillet and cook covered another 5 minutes.
Mix in the garam masala just before serving.

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

* Exported from MasterCook *

Aloo Matar - Smita Chandra's

Recipe By : Smita Chandra


Serving Size : 4 Preparation Time :0:00
Categories : Vegetables East Indian
Appetizers *Indian
Potatoes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 small potatoes -- (1 1/2 lbs), washed
2 medium onion -- roughly chopped
3 cloves garlic
1/2 inch ginger
3 tablespoons vegetable oil
1/2 tablespoon cumin
salt -- to taste
1/4 teaspoon cayenne
1/2 teaspoon turmeric
2 large tomatoes -- coarsely chopped
1 cup peas
1/4 cup water
1/2 teaspoon garam masala

Cook the potatoes until tender. Peel and set aside. In the container of a blender or food
processor, puree the onions, garlic, and ginger. In a large heavy-bottomed skillet over
medium heat, warm the oil. Add the cumin. When the cumin darkens (1 to 2 seconds) add
the pureed onion mixture and saute until browned (about 12 minutes). Add the salt,
cayenne, turmeric, and tomatoes and cook until they soften (about 5 minutes). Add the peas
and water, reduce heat to low, cover and cook for 5 minutes. Halve the cooked potatoes and
add them to the skillet and cook covered another 5 minutes. Mix in the garam masala just
before serrving.

Note: Do not overcook the potatoes in the first step.

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

* Exported from MasterCook *

Aloo Matar Rasedaar

Recipe By : Indian Vegetarian Cooking by Michael Pandya


Serving Size : 4 Preparation Time :0:00
Categories : Potatoes Vegetarian
*Indian

Amount Measure Ingredient -- Preparation Method


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

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

* Exported from MasterCook *

Aloo Mattar Ke Chop (Potato Patties With Green Pea Filling)

Recipe By : Femina Magazine


Serving Size : 4 Preparation Time :0:40
Categories : Curry Peas
Potatoes Vegetarian
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/4 pounds boiled potatoes -- peeled and mashed
1/4 cup cornstarch
1/4 cup rice flour
salt -- to taste
***FOR THE GREEN PEA FILLING***
3/8 cup oil
1/2 teaspoon cumin seeds oil
2/3 cup frozen green peas -- blanched
1/2 teaspoon chile powder
4 green chiles -- chopped fine
1/2 cup coriander leaves -- chopped fine
1 inch piece ginger -- julienne
salt -- to taste

Add cornstarch, rice flour and salt to the mashed potatoes and mix well. Heat a little oil and
season with cumin seeds. When they crackle, add green peas and all the remaining
ingredients. Cook for a while and remove from heat.

Divide the mashed potato into lemon sized portions. Roll into cup shapes and put a little
green pea filling into each. Close the cups and shape into patties.

Shallow fry in oil on a hot tawa over medium heat until brown. Serve hot with mint chutney.

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

* Exported from MasterCook *


Aloo Methi

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Potatoes Cheese And Eggs
Vegetarian *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 medium sized potato peeled and cut into small -- up to 3
-- pieces
1 clove garlic chopped
1/2 teaspoon zeera
2 whole red chiles
salt to taste
1/4 teaspoon haldi powder
1 teaspoon methi seeds
2 tablespoons oil
1 medium tomato -- chopped

In oil fry the pieces of garlic till they start to turn brown. Add zeera and red chili. When
brown add the chopped tomato and rest of the spices. When soft add the potato. When the
potatoes are half done add methi and cook till water dries. Cook throughout on low heat.

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

* Exported from MasterCook *

Aloo Methi - Potatoes With Fenugreek Leaves - N. India

Recipe By : Indian Regional Cooking by Sumana Ray


Serving Size : 1 Preparation Time :0:00
Categories : Dressings East Indian
Appetizers *Indian
Potatoes

Amount Measure Ingredient -- Preparation Method


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

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

* Exported from MasterCook *

Aloo Palak

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian Potatoes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1 1 inch piece ginger
1 teaspoon lemon juice
1/2 teaspoon wheat or other flour
1 teaspoon red chilli powder
1 teaspoon cinnamon-clove powder
1/4 teaspoon turmeric powder
1/2 teaspoon cumin seeds
2 pinches asafoetida
1/2 teaspoon garam masala
1/2 tablespoon butter
4 tablespoons ghee
salt to taste

Put the washed spinach in a pan, add very little water (just a sprinkle)
and a pinch of salt.

Cover and boil over a high flame for 2 minutes. Cool quickly, or hold
under running water in a colander.

Put in a mixie, add green chilli and run for a minute. Keep slightly
coarse, do not make very smooth.
Keep aside.

Cut the potatoes into big pieces. Heat ghee and fry potatoes till light
brown.

Drain the potatoes, keep aside.

In the same hot ghee add the cumin seeds.

Add the ginger, onions and fry till very tender.

Add the tomato and further fry for two minutes.

Add all the dry masalas and fry till ghee separates.

Add spinach and potatoes.

When it resumes a boil sprinkle the flour and stir well. Boil for 2-3
minutes. Add lemon juice

Just before serving heat butter in a tiny saucepan and add the asafoetida.

Pour over the vegetable and mix gently.

Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the
above dish, instead of potatoes.

Making time: 45 minutes

Makes for: 6

Shelf life: Best fresh

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

* Exported from MasterCook *

Aloo Paratha

Recipe By :
Serving Size : 4 Preparation Time :0:40
Categories : Breads Potatoes
Vegetarian *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/8 cups whole wheat flour -- (atta)
4 large potatoes -- (aloo)
1/2 cup butter
1 teaspoon cumin
1 teaspoon ginger paste
4 teaspoons coriander leaves -- finely chopped
salt -- to taste

1. Boil potatoes, peel and mash them. Add ginger, cumin, salt and coriander leaves and mix
well.

2. In flour, add 2 tsp. butter and sufficient amount of water (about 1.25 cup) and make it into
dough -- like bread dough (basically add enough water to form the dough into a ball).

3. The dough is made into small balls and the balls are flattened (not rolled, just flattened
between the hands). The potato mixture from step 1 is also made into balls, about the same
size as the dough balls, and placed on top of the flattened ball of dough. The dough is then
shaped around this top ball so that you're left with a dough ball again, but with the mashed
potato mixture at its center.

Carefully roll the dough, until it is thinly spread with the potato mixture until inside the center.
The thickness should be roughly equal to half the thickness of pita bread or about one and a
half times the thickness of a tortilla (it's surface area should be about that of a tortilla).

In a wide non-stick pan on medium heat add a 3-4 teaspoons of butter and place the rolled
dough inside. When small bubbles start appearing on the surface, turn it over and cook for a
few more minutes. Then turn it over again and add about 2 tsp. of butter. Do this until both
sides of the rolled dough are golden brown. An Aloo Paratha is ready!

It tastes especially good served with sour cream or plain yogurt and sliced onions.

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

* Exported from MasterCook *

Aloo Paratha (Stuffed Layered Bread)

Recipe By : Imran C.
Serving Size : 10 Preparation Time :0:00
Categories : Breads Potatoes
Vegetarian *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
***FILLING***
1 pound potatoes -- boiled and mashed
1 small onion -- finely chopped
2 green chiles -- (optional), finely
-- chopped
1 tablespoon chopped coriander leaves
3/4 teaspoon salt
3/4 teaspoon ground roasted cumin
***DOUGH***
350 grams plain flour
1/2 teaspoon salt
4 tablespoons oil
3/4 cup hot water
ghee -- for frying

1. To make the filling, mix all the ingredients together and set aside.

2. To make the dough, sieve the flour and salt together. Rub in the oil. Add enough water
to form a stiff dough. Knead for about 10 minutes until you have a smooth dough. Divide
into 20 balls.

3. Roll out two balls into 10cm/ 4 inch rounds each. Place about 2 tbsp. of the filling on one
of the rounds and spread it evenly. Place the other round over the filling, sealing the edges
with a little water.

4. Roll out gently into 10cm/ 7 inch rounds, taking care that no filling comes out. Roll out all
the parathas in a similar manner.

5. Heat a frying pan over medium heat. Place a paratha in the frying pan and cook for about
1 minute until brown. Turn and cook the other side.

6. Add 2 tsp. ghee and cook for 2-3 minutes until golden brown. Turn and cook the other
side, adding more ghee if required. Make all the parathas in the same way. Serve warm.

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

* Exported from MasterCook *

Aloo Puri Chaat (potato Chaat)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Snacks East Indian
Appetizers *Indian
Potatoes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
***FOR THE PURIS (MAKES ABOUT 20-25)*** -- (makes about 20-25):
1/2 cup plain white flour
1/2 cup wheat flour
1/2 teaspoon salt
2 tablespoons oil
oil -- for deep-frying
***FOR THE CHAAT***
2 medium boiled potatoes -- chopped
4 tablespoons chaat masala
2 tablespoons finely chopped coriander
1 cup yogurt
salt -- to taste
1/4 cup finely chopped onion
tamarind & date chutney *
***FOR THE GREEN CHUTNEY***
3/4 cup chopped coriander leaves
2 cloves garlic
1 green chillies -- (to 2)
salt -- to taste
2 tablespoons lemon juice
1 tablespoon desicated coconut -- (not sweet)
1/2 teaspoon cumin seeds

Aloo puri is a spicy sweet hot and sour dish which is extremly popular with who ever eats it!
Its 'finger licking good' as they say! This receipe uses chaat masala. This is available from
most Indian grocers.

For the Puris:

Make a dough which is firm but elastic (like pizza dough) break into usable chunks. The
easiest way is to roll out a big circle like a chappati and using a small round pastry cutter or a
jar lid cut the circles the puris are usually tiny bite size circles, deep fry until golden brown.

For the Green Chutney:

Put all the ingredients into a processor and process! Should turn into a paste if its too dry add
a little water to make chutney.

Take the potatoes chop roughly sprinkle with some of the chaat masala and corinder leaves
and mix. Take the bowl you are going to serve in and arrange some puris inside. Place a
little of the potatoe mix on each of them. Sprinkle some of the chopped onion, take some of
the yogurt and pour on top, add some tamarind and date chutney and some green chutney
on top of that, sprinkle with chaat masala, and a little salt if you wish and serve.

*(see recipe for Petis)

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

* Exported from MasterCook *

Aloo Saag (spinach & Potato Stew)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables East Indian
Appetizers *Indian
Potatoes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound fresh spinach
3 medium new potatoes -- (about 1 lb) -
-- peeled, cut in 1"
-- cubes
1/4 cup oil or clarified butter
2 teaspoons mustard seeds
1 large onion -- (about 1 1/2 c),
-- thinly sliced
2 large garlic cloves -- peeled and crushed
1 teaspoon ground coriander seed
1 teaspoon paprika
1/4 teaspoon ground cardamom seed
1 tablespoon peeled & minced fresh ginger
1 teaspoon ground black pepper
1/4 teaspoon cayenne
salt -- to taste

Chop spinach coarsely, place in a colander in the sink, and wash very well in lukewarm
water. Place clean spinach in a large pot. Add potatoes to the spinach, cover with warm
water, and bring to a boil over high heat. Lower the heat to a simmer, and cook about 12
minutes, until the potatoes are tender.

Meanwhile heat the oil or clarified butter in another large, deep saucepan. Add the mustard
seeds and cook them until they start to hop and pop. Add sliced onion and garlic and saute
quickly over fairly high heat until translucent, stirring often. Add all the spices except salt and
saute a minute more. Remove from heat.

When the potato mixture is tender, drain it in a colander over the sink. Reheat the onion and
spice mixture, add the potato-spinach mixture, and gently stir to blend. Taste and add salt as
desired. Simmer over low heat about 10 minutes, until the mixture is fairly dry and the spices
have been absorbed by the vegetables.

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

* Exported from MasterCook *

Aloo Samosa

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Samosas Snacks
Potatoes Vegetarian
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
***PASTRY***
225 grams flour
50 grams ghee or clarified butter
1/2 teaspoon salt
1/2 teaspoon caraway seeds or ajwain
75 milliliters warm water
***FILLING***
2 tablespoons oil
1 teaspoon cumin seeds
1 1/2 cm ginger -- grated fine
1 teaspoon garam masala powder
2 cups boiled -- peeled small
-- potatoes, diced
1 teaspoon red chile powder
1 teaspoon mango powder
2 teaspoons coriander powder
1 1/2 teaspoons cumin powder
1 teaspoon chile powder
salt -- to taste
1/2 cup green peas -
(boiled in water with a little salt)
2 green chiles -- deseeded and
-- chopped
1/2 cup coriander leaves -- chopped
1 tablespoon lemon juice
oil -- for deep-frying

To prepare the filling: Heat the oil over medium heat. Add the cumin seeds. When they
sizzle, add the coriander, red chile, cumin and mango powders. Add the ginger and green
chiles.

After a few seconds, add the potatoes and the peas. Add the garam masala, lemon juice,
salt and mix well. Taste and adjust seasoning.

Cover and cook for 1-2 minutes. Remove from heat and allow to cool.

Add the chopped coriander and mix well.

Stir in the garam masala powder, green chiles. Remove from heat and add the lemon juice.
Cool thoroughly and mix in the coriander leaves.

To prepare the pastry: Add the ghee, caraway seeds and salt to the flour. Rub in well. Add
enough warm water to mix a soft dough. Knead until the dough feels soft to the touch. Fill
these cones with the prepared filling, leaving about 1/2 cm. border on the top of the cone.
Now moisten the top edges and press them hard together.

Deep fry the samosas in hot oil over medium heat until they are golden brown and drain on
absorbent paper.
------------------

* Exported from MasterCook *

Aloo Tikki

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Curry Potatoes
Vegetarian *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/8 pounds boiled potatoes -- peeled and mashed
3 tablespoons cornstarch
1/2 cup green peas -- boiled
1/2 lemon -- juice of
1 teaspoon cumin powder
1 teaspoon red chile powder
salt -- to taste
oil -- for frying

Mix all the ingredients well, except the oil. Divide into 12 equal portions and make balls.
Flatten each between the palms into discs.

Heat oil in a fry pan and shallow fry over medium heat until golden brown and crisp on both
sides.

Drain and pat dry on absorbent paper. Serve hot.

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

* Exported from MasterCook *

Aloo-ki-tikiya (potato Patties)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian Potatoes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 medium potatoes
3 tablespoons yellow split peas -- (the kind available
-- in supermarkets),
-- soaked
overnight in 1 cup cold water and 1/2
-- teaspoon salt
3 teaspoons salt
2 tablespoons oil plus oil for frying patties
5 fenugreek seeds
2 tablespoons chopped onion
3 tablespoons chopped cilantro
1 fresh hot green chili -- finely sliced

Two hours before dinner, boil the potatoes in their jackets. While potatoes are boiling, drain
split. Then boil them in a pot with 3 cups water and 1/2 teaspoon salt for 15 minutes.
Remove from heat and drain in a colander, shaking to get out as much water as you can,
and put peas in bowl. Cover the bowl. In a skillet heat 2 tablespoons oil over medium flame.
When very hot, add the fenugreek seeds, and when they begin to change color (5 to 10
seconds), put in the onions, continuing to fry about 2 minutes until the onins begin to turn
brown at the edges. Add the parsley and green chili, and stir another 2 to 3 minutes. Next,
put in the drained split peas and 1/2 teaspoon salt.

Keep stirring and cook for about 5 minutes, until all the water has evaporated and teh mixture
in teh skillet seems to become one lump. Cover and set aside. Peel and mash potatoes with
a fork or hand masher. (Do not use an electirc mixer. Don't add butter.) A few lumps will
remain, but don't worry-just get the potatoes as smooth as you can. Add 2 teaspoons salt
and mix thoroughly. To form patties: Divide the mashed potatoes into 12 balls. Divide the
split peas mixture into 12 portions. Flatten each potato ball on the plam of your hand, put a
portion of the split pea stuffing in the center of it, and cover the stuffing with the mashed
potato by bringing the outer circumference to the center. Make a ball again. Flatten it gently
to have a patty about 3 inches in diameter.

Make all the patties this way, covering them on a platter if you are not going to be eating
soon. (You can prepare this much of the recipe from a few hours to a day ahead.) Cook in a
heavy bottomed skillet, put do not crowd. Use only enough oil to coat the bottom of the
skillet, and heat over medium-low flame. Add a few patties and cook them slowly-about 8 to
10 minutes on each side. When one side turns golden, carefully flip it without breaking the
hard crust, add another teaspoon of oil, swirling it around. Fry this side for 8 to 10 minutes
also, until it has formed a crust.

If browning too quickly, turn down heat. Note: since these should be served hot, you could
use two skillets. to serve: serve hot with Tomato Tamarind Chutney, or Fresh Green
Chutney with Coriander and Yogurt.

Makes 12 patties

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

Alu Bhaji (Savoury Fried Potatoes)

Recipe By : Imran C.
Serving Size : 4 Preparation Time :0:00
Categories : Potatoes Vegetables
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


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

Boil the potatoes, peel and dice. Chop onions finely.

Heat ghee in a saucepan and fry the mustard seeds until they pop. Add the onions and
continue frying on low heat until they are soft and golden brown.

Add turmeric and chili powder and stir, then add potatoes, sprinkle salt over and toss gently
to mix well together.

Serve hot or cold.

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

* Exported from MasterCook *

Alu Bhaji (spicy Fried Potatoes)

Recipe By : Mohammad Ummar


Serving Size : 4 Preparation Time :0:00
Categories : Vegetables East Indian
Appetizers *Indian
Potatoes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
500 gram potatoes
3 tablespoons oil
1 teaspoon black mustard seeds
1/2 teaspoon ground turmeric
1 large onion -- finely sliced
1 fresh green chillies -- (to 2), deseeded and
-- sliced
1 1/2 teaspoons salt
1/4 cup hot water
1 tablespoon lemon juice

Boil potatoes in their skins until just tender.Peel and dice.Heat the oil in a sauce pan and fry
the mustard seeds until they pop. Add the turmeric,sliced onions and chillies and fry until
onions are soft and golden. Add the salt and water, bring to a boil, add potatoes,cover and
cook until liquid is absorbed. Remove from heat. Sprinkle with lemon juice and stir well.
Serve "HOT". Can be served with boiled rice or 'chapati'.

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

* Exported from MasterCook *

Alu Gosht Kari (meat and Potato Curry)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Curry Dressings
Potatoes East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 kilograms beef skirt steak
1/4 cup oil
1 teaspoon black mustard seeds
1/2 teaspoon fenugreek seeds
6 cloves garlic -- crushed
1 tablespoon ginger -- finely chopped
3 medium onions -- finely sliced
1 1/2 teaspoons turmeric
2 tablespoons coriander
1 tablespoon cumin powder
2 teaspoons chili powder
3 teaspoons salt
2 tablespoons vinegar
2 teaspoons garam masala
2 tablespoons vinegar
750 gram cubed potatoes
2 tablespoons fresh coriander

Cut steak into cubes. Heat oil and fry mustard seeds till they burst. Add fenugreek, garlic,
ginger and onion. Fry until onions are golden. Add turmeric and fry 1 minute.

Add coriander, cumin and chile. Stir well. Add salt and vinegar, and fry until liquid
evaporates. Sprinkle in the garam masala and mix well. Add meat and turn till coated.
Add extra vinegar if spices start to stick.

Reduce heat, cover and simmer for 1.5-2 hours. Add cubed potatoes and cover. Cook for
further 20-30 minutes or until potatoes are cooked.

Garnish with fresh coriander.

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

* Exported from MasterCook *

Alu Ki Tikiya - Potato Chops

Recipe By : Quick and Easy Indian Cooking


Serving Size : 12 Preparation Time :0:00
Categories : Dressings East Indian
Appetizers *Indian
Potatoes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds potatoes -- boiled and mashed
1/2 tablespoon salt
1 tablespoon garam masala -or-
1/2 tablespoon ground cumin -and-
1/2 tablespoon ground coriander
1 tablespoon chopped fresh coriander
-- (us = cilantro)
1 small onion -- very finely chopped
2 green chilees -- finely
-- chopped
1/2 tablespoon grated fresh ginger root
oil spray for cooking

CONVERSIONS: 1 lb = 16 oz = 450 g ABBREVIATIONS: ts = teaspoon tb = tablespoon


sm = small Mix all ingredients (except oil spray) together well. Divide into portions (as many
as specified in "yield") and shape each into a thick flat round. Heat a large frying pan
(skillet). Spray with a little oil or grease lightly. Cook 3-4 potato cakes at a time, depending
on how large the pan is. Do for about 5 minutes on each side until golden - DO NOT
disturb them until the 5 minutes is up or you will spoil the crust. When they have been
cooking 5 minutes try and lift them gently with a spatula. Lift rather than scrape, and flip
over, remembering that they will still be very soft in the middle. If you like, use another
spatula placed over the top of the chop to keep it together whilst turning over. Keep them
warm in the oven at a moderate heat (375 F, 190 C, Gas 5) while you cook the others.
------------------

* Exported from MasterCook *

Alu Matar - Potatoes and Peas in Onion Tomato Sauce

Recipe By : From Bengal to Punjab:The Cuisines of India by Smita


Serving Size : 4 Preparation Time :0:00
Categories : Dressings East Indian
Appetizers *Indian
Potatoes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds small potatoes
2 medium onions
3 cloves garlic
1 / " piece ginger
3 tablespoons vegetable oil
1 pinch asafetida -- crushed, optional
1/2 tablespoon cumin seeds
salt -- to taste
1/4 tablespoon cayenne pepper
1/2 tablespoon ground turmeric
2 large tomatoes -- coarsely chopped
1 cup peas
1/4 cup water
1/2 tablespoon garam masala

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

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

* Exported from MasterCook *


Alu Mattar (curried Potatoes and Peas)

Recipe By : Time Life Books: The Cooking of India


Serving Size : 4 Preparation Time :0:00
Categories : Dressings East Indian
Appetizers *Indian
Potatoes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup ghee
1 tablespoon fresh ginger root -- scraped, and finely
-- chopped
1 tablespoon garlic -- finely chopped
1/2 cup onions -- finely chopped
1 1/2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon ground hot red pepper
3 medium firm -- ripe tomatoes,
-- coarsely chopped
3 tablespoons fresh coriander -- finely chopped
2 cups fresh green peas
1 large boiling type potato -- peeled,, in 1/2"
-- cubes
1 cup water
1/2 teaspoon garam masala

In a heavy 2- to 3-quart saucepan, heat the ghee over high heat until a drop of water flicked
into it splutters instantly. Stir in the ginger and garlic, then add the onions and salt. Lower
the heat to moderate and, stirring constantly, try the onions for 7 or 8 minutes, until they are
soft and golden brown. Watch carefully for any sign of burning and regulate the heat
accordingly. Add the cumin, turmeric and red pepper, and stir in the tomatoes and 2
tablespoons of the fresh coriander. Still stirring, cook briskly for 5 minutes, until most of the
liquid in the pan evaporates and the mixture is thick enough to draw away from the sides and
bottom of the pan in a dense mass. Drop in the peas and potatoes and turn them about with
the spoon until they are evenly coated with the tomato mixture. Stir in the water, bring to a
boil over high heat, cover tightly, and reduce the heat to low. Simmer for 10 minutes, or until
the peas and potatoes are tender but still intact. Taste for seasoning and serve at once,
sprinkled with the remaining tablespoon of coriander and the garam masala.

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

* Exported from MasterCook *

Alu Mattar Ki Sabji - Curried Potatoes and Peas


Recipe By : Cooking with Curry Renu Arora
Serving Size : 4 Preparation Time :0:00
Categories : Dressings East Indian
Appetizers Curry
*Indian Potatoes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 medium potatoes
2 tablespoons green peas -- fresh or frozen
1/4 teaspoon cumin seeds
1/4 teaspoon ground tumeric
1/2 teaspoon ground red pepper
2 teaspoons ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
salt -- to taste
1/3 cup vegetable oil

1. Wash and peel poatoes; cut into 1 inch cubes.

2. Heat vegetable oil and fry cumin seeds. When Seed start to burst add akk tge
ungredients except garam masala. Cover and cook on low heat for 15 minutes.

3. Add 2 teaspoons water and continue cooking for 5 minutes. Add garam masala and cook
for another 10 minutes.

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

* Exported from MasterCook *

Alu Piaz Ki Sabji - Curried Potatoes and Onions

Recipe By : Cooking with Curry Renu Arora


Serving Size : 4 Preparation Time :0:00
Categories : Dressings East Indian
Appetizers Curry
*Indian Potatoes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 medium potatoes
1 good sized onion
3 whole red peppers
1/2 teaspoon mustard seed
1/2 teaspoon ground turmeric
1/2 teaspoon ground red pepper
1/2 teaspoon garam masala
salt -- to taste
1/4 cup vegetable oil

1. Boil potatoes. Peel and cut into 1 inch chunks. Slice e onion lengthwise.

2. Heat oil in frying pan and add whole red peppers and mustard seeds. When seeds start
to burst, add onions. Fry until onions are light brown.

3. Add potatoes and spices, mix well, cover and fry 10-15 minutes.

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

* Exported from MasterCook *

Alu-chole With Rice

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Curry Dressings
Vegetarian East Indian
Appetizers Grains
*Indian Potatoes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons vegetable oil
4 small cinnamon sticks
4 bay leaves
1 teaspoon cumin seeds
1 large onion -- finely chopped
1 teaspoon garlic -- crushed
1 15 ounce ca chopped tomatoes
3 tablespoons sharwood's hot curry paste
2 15 oz cans chick peas -- drained
4 ounces potato -- diced
1/4 pint water
2 tablespoons lemon luice
4 tablespoons coriander leaves -- chopped
salt to taste

1. Heat the oil and fry the cinnamon, bay leaves and cumin seeds for 1 minute.

2. Add onion and garlic, fry until golden brown.

3. Add chopped tomatoes, curry paste and salt. Fry for a further 2-3 minutes
4. Stir in chick peas, potatoes and water. Bring to the boil,cover and simmer for 15 minutes
or until potatoes are cooked. Stir in the coriander and lemon juice. Garnish and serve with
rice. Follow with a fruit crumble.

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

* Exported from MasterCook *

Alugedde Kut (Potato Savoury)

Recipe By : Namrata Subrahmanya


Serving Size : 1 Preparation Time :0:00
Categories : Potatoes Eggplant
Vegetarian *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2/3 pound potatoes
6 red chiles
1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
1 pinch asafetida
1/4 cup tamarind juice
oil -- as needed
salt -- to taste

1. Peel potatoes and cut lengthwise into small sticks.

2. Smear with salt and keep aside for 15-20 minutes.

3. Squeeze out the water and deep fry the potatoes until golden brown.

4. Dry roast red chiles, fenugreek, mustard seeds and asafetida. Grind with tamarind juice
and salt to a fine paste.

5. Mix the ground masala with fried potato pieces and serve hot.

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

* Exported from MasterCook *


Aluwala Roti

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups whole wheat flour
1 tablespoon salt
water -- for mixing
ghee or oil -- for shallow frying
***FOR FILLING***
4 medium potatoes
1 small onion -- grated
1 tablespoon salt
1/2 teaspoon pepper
1 tablespoon coriander leaves -- chopped

Sift flour with salt. Slowly add water. Mix well. Make a stiff dough. Cover with a damp cloth
for 20 minutes. Boil potatoes, peel and mash. Add salt, onion, pepper and coriander. Mix
well. Divide into 8 portions. Knead dough well until smooth and pliable. Divide into 6 round
balls. Flatten each ball slightly. Put one portion of filling in center. Close up completely.

Shape into round balls again. Roll out each ball on a lightly floured board into a round disk 6"
(15 cm) diameter. Cook one at a time on a hot griddle over medium heat. Put about 1 or 2
tbsp. ghee around the edge. Turn gently. Cook until sides turn golden brown in color.

Serve with yogurt.

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

* Exported from MasterCook *

Am Ka Achar (indian Mango Pickles)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian Pickles And Relishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
24 unripe mangoes
4 cups oil
3 tablespoons salt
1 tablespoon coriander seeds
1 tablespoon white cumin seeds
1 tablespoon mustard seeds
1 tablespoon onion seeds -- (or)
finely minced onion
1 tablespoon garlic -- finely minced
1 cup red chilli powder

1. Wash the mangoes and wipe dry. Cut into quarters.

2. Mix the salt into the mangoes and spread out on a tray or baking tin and dry in the sun 2
or 3 days, until the skin of the fruit becomes soft and pliable.

3. Fry all the whole spices in 2 cups of the oil until they are light brown.

4. Remove from the oil and grind to a smooth paste. Set aside.

5. Put the rest of the oil in a saucepan and heat well. Add all the ground spices and stir for 1
minute. Add all the dry mangoes.

6. Stir together over fire very briefly and remove immediately. Allow to cool completely to
room temperature.

7. When cool, place the achar in airtight containers and store at room temperature. This
achar can be preserved for at least one year.

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

* Exported from MasterCook *

Am Ka Achar - Mango Picklesn

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Dressings East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 unripe mangoes
1/2 cup oil
1 1/8 teaspoons salt
3/8 teaspoon coriander seeds
3/8 teaspoon white cumin seeds
3/8 teaspoon mustard seeds
3/8 teaspoon onion seeds -- (or finely minced
-- onion)
3/8 teaspoon garlic -- finely minced
2 tablespoons red chilli powder
------------------

* Exported from MasterCook *

Ambyachi Kadi - Mango Curry - India

Recipe By : A World of Curries - Dewitt & Pais


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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 cloves garlic -- peeled
2 inches ginger root -- peeled
4 whole black peppercorns
1 cup coconut milk
4 small fresh red chilies -- as serranos, seeded
-- and
stemmed
1 tablespoon vegetable oil
1 teaspoon mustard seeds
2 tablespoons ghee
12 ripe mangos -- skinned and seeded
4 tablespoons sugar -- optional
1 teaspoon ground turmeric
salt to taste

In blender make a smooth paste of garlic, ginger, peppercorns, coconut milk, and chiles. Set
aside. In large skillet, heat oil over medium heat for 2 minutes. add mustard seeds. When
seeds begin popping, lower heat, add ghee and cook for 1 minute. Add paste, mango pulp
and turmeric. stir well and cook 5 minutes. add salt just before serving.

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

* Exported from MasterCook *

American Chop Suey

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
***FOR VEG. STIRFRY***
1 carrot
10 runner beans -- (10 to 12)
1 tablespoon cabbage
1 tablespoon beansprouts -- (optional)
1 onion
1 potato
salt to taste
1 tablespoon oil or butter
***FOR GRAVY***
1 cup tomato puree
1 tablespoon cornflour
2 teaspoons sugar
1/2 teaspoon ginger & garlic paste
1/2 teaspoon red chilli powder or paste
1 tablespoon tomato sauce
salt to taste
fried noodles
1 tablespoon butter

For Gravy:

Melt fat add all pastes and stir. Add puree, bring to a boil.

Add 1 1/2 cups water, boil for 5 minutes.

Make paste of cornflour with 2-3 tablespoon of water. Keep aside.

Add chilli, salt, sauce, sugar, stir.

Add cornflour paste, continuously stirring to avoid lumps.

Add 1/4 of noodles.

Boil for 2-3 minutes, keep aside.

For Veg.stirfry:

Cut vegetables into thin julienne strips.

Heat fat in a nonstick or heavy pan.

Add vegetables and stirfry on high till crisp.

Add salt, stir.

Just before serving, add to the boiling gravy.

Pour into serving dish, spread the fried noodles on top.


Serve piping hot.

Note:

For quick fried noodles, dry roast hakka or instant noodles till light.

Deep fry in hot oil till crisp.

Or blanch in boiling water till limp. Drain and towel dry.

Deep fry till crisp.

Making time: 30 minutes

Makes: 2-3 servings

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

* Exported from MasterCook *

Amiri Khaman

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
***FOR KHAMAN***
1 cup channa -- (bengal gram) dal
-- washed & soaked for
-- 4-5 hours
salt to taste
***FOR TOPPING***
1/4 cup tamarind chutney -- (refer chutneys)
2 tablespoons green chutney -- (refer chutneys)
1 cup fine bland sev
2 onions chopped finely
2 tablespoons coriander leaves finely chopped
1 teaspoon crushed cumin seeds
salt to taste

For Khaman:
Grind soaked dal in mixie till fine.

Keep batter fairly thick.

Add salt, mix well, pour into a pressurecooker container.

Cover with lid, pressure cook for 2 whistles.

Cool. Grate with a grater (use bigger holed blade).

The result should be like bread crumbs.

To serve:

Spread some khaman crumbs in serving plate.

Sprinkle some of both chutneys.

Sprinkle salt, cumin, follow with sev, onions and coriander.

Serve immediately.

Making time:

For khaman-30 minutes(excluding soaking time)

For rest: 20 minutes

Makes: 5 servings

Shelflife: 3 days refrigerated in airtight container. (Store without


toppings)

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

* Exported from MasterCook *

Amiri Khaman (imperial Lentils)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups chana dal
1 cup vegetale oil
1 teaspoon mustard seeds
a pinch of asafetida
10 fresh hot green chilies -- ground in a blender
(10 to 12)
a small piece of gingerroot -- peeled and chopped
15 garlic cloves -- peeled and chopped
1/2 teaspoon turmeric
salt to taste
1/4 lemon -- juice of
1 cup milk
2 tablespoons chopped cilantro
1/4 fresh coconut -- meat removed and
-- grated
store-bought sev -- (chick-pea-flour
-- noodles)

Soak the chana dal in water for 6 to 8 hours. Drain and grind coarsely in a food processor,
forming a thick paste. If necessary, add a little water, but use as little as possible. Heat the
oil in a large saucepan and add the mustard seeds. When they begin to crackle, add the
asafetida and the dal paste, stirring constantly to prevent sticking. When the mixture is dry,
add the green chilies, ginger, garlic, turmeric, salt, sugar, and lemon juice; stir well. Sprinkle
in 2 tablespoons of milk every 5 minutes, and keep stirring over medium-low heat. Repeat
until all the milk has been added and is absorbed. When the dal separates from the pan, the
khaman is ready. Spread it on a large flat plate, and garnish with the cilantro and coconut.
Top with fine ready-made salted sev.

serves 6

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

* Exported from MasterCook *

Amma's Rasam

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Rasam Spices And Pastes
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon oil
4 cloves garlic
1/2 teaspoon cumin seeds
few coriander leaves
6 curry leaves
***SET 1***
3 tablespoons tamarind paste
4 teaspoons sugar
15 curry leaves
1/4 cup cilantro leaves
4 dried red chiles
1/4 teaspoon turmeric
salt -- to taste
***SET 2***
1 teaspoon coriander seeds
5 cloves garlic
1 piece ginger -- (1/2 inch)
1 teaspoon cumin seeds
6 black peppercorns
1 teaspoon split red gram

Make into a paste set 2 and keep aside.

In a pot add 6 cups of water, the above paste, salt, turmeric, tamarind paste, dry red chiles,
curry leaves, coriander leaves and sugar. Let boil until the water quantity reduces to about 4
cups. Now remove from heat and pass through a strainer so that only the clear liquid is
retained. Keep aside this liquid.

Heat oil in a skillet and when oil is hot add cumin seeds, crushed garlic and fry until garlic
changes to pale brown. Now add curry leaves and coriander leaves and fry for another two
minutes. Next add the liquid to the skillet and cook for 5 minutes.

Stay up to four days if stored in the refrigerator.

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

* Exported from MasterCook *

Amma's Special Sambhar Rice

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Rice Sambar
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
***SET 1***
1 cup rice
1/2 cup split red gram
1/4 teaspoon turmeric
3 cups water
salt -- to taste
2 tablespoons tamarind paste
***SET 2***
1 medium tomato -- cut into 4 pieces
2 green chiles -- sliced
1/4 cup peas
1/4 cup potato pieces
1 baby eggplant -- cut into slightly
- larger than bite-sized pieces
1/4 cup French beans
***SET 3***
1/4 cup butter
6 black peppercorns
10 cashew nuts
1/2 teaspoon cumin seeds
10 curry leaves
1/2 cup coriander leaves
2 teaspoons sambar powder
1 pinch asafetida

Cook rice and split red gram in 3.5 cups of water until the mixture is well cooked. Add salt
and turmeric and remove from heat. (It is alright if there is until some water left in the pot).

Cook all the ingredients in set 2 in 3/4 cup of water.

Add the above cooked vegetables and tamarind paste to the pot containing rice and split red
gram and cook on medium heat for seven minutes.

Heat butter in a wide skillet and when butter has melted add peppercorns, cashew nuts and
cumin seeds. Fry on lower than medium heat for a few minutes until the cashew nuts turn
pale brown.

Now add asafetida, curry leaves and coriander leaves. Fry for a minute.

Next add sambar powder, stir once and immediately add the contents of the pot containing
rice and vegetables. Stir well and cook for three to four minutes on medium and remove
from heat.

Serve hot with a little butter on top.

Note: Some people prefer a strong aroma of asafetida while others do not. In case you
prefer it stronger, then add asafetida to the skillet just before adding rice instead of adding as
mentioned in the recipe. (Rice retains the flavor of asafetida much better than oil).

Preparation Time: 30 minutes if preparing own sambar powder, 10 minutes if using a ready
made powder. Cooking Time: 30 minutes

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

* Exported from MasterCook *


Anai Pachadi

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Vegetarian
Curry South Indian
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 small butternut squash
3 green chiles
3 tablespoons coconut
1 teaspoon tamarind paste
1/2 teaspoon mustard seeds
jaggery (dark brown sugar)
turmeric -- to taste
salt -- to taste
***SEASONING***
mustard seeds
fenugreek
red chile powder
curry leaves
oil

Cut squash into inch square and 1/4 inch thick slices. Wash and in about a cup and a half of
water, add tamarind paste and sliced squash.

Add turmeric, salt and cook on low heat until done.

Grind coconut, green chiles, 1/2 teaspoon mustard seeds and stir into cooked squash. Can
wash out blender and add this water too.

Let mustard seeds splutter in oil, add fenugreek, red chile powder, curry leaves and in a
couple of minutes pour onto pachadi.

Variations:

Instead of tamarind paste can use yogurt at the end. Can use cut okra or, okra and eggplant
pieces, instead of squash.

Source: Shyamala Parameswaran

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

* Exported from MasterCook *

Anardhana Churan

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons Anardhana -- (pomegranate) seeds
-- dry
2 tablespoons amchoor -- (dry mango) powder
1 teaspoon cumin seeds
12 peppercorns -- (12 to 15)
2 tablespoons green saunf -- (fennel) seeds
1 teaspoon sugar ground coarsely
1/2 teaspoon honey
2 pinches black salt -- (2 to 3)
salt to taste
1 teaspoon lemon juice

Lightly roast separately, anardhana, cumin,peppercorns and saunf.

Cool. Dry grind each but keep saunf coarse.

Mix all ingredients in a large plate.

Check taste and make tiny balls of the dough.

Dry for 2-3 days till firm.

Serve as a digestive after meals.

Making time: 20 minutes (excluding drying time)

Makes: 1 cup balls approx.

Shelflife: 2 months or more

Variation: Add a little dried ginger powder (soonth) if you like the
pungency of ginger.

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

* Exported from MasterCook *

Andhra Hot Coconut Rice


Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Rice East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 dried red new mexico chiles -- stemed & crushed
4 fresh jalapeno or serrano chiles -- finely chopped
2 cups freshly grated coconut
2 cups cooked rice
1 teaspoon salt
1 teaspoon mustard seeds
2 teaspoons peanuts
2 teaspoons cashews
1/2 cup vegetable oil
several fresh whole red and green chiles -- for
Garnish

Roast the coconut in a dry frying pan until it is golden brown, then mix in the rice and salt.
Set aside. Heat the oil and fry the mustard seeds, peanuts, and cashews, but take care they
do not burn. Pour the seasoning mixture over the rice and coconut, and mix well. Garnish
with the whole red and green chiles. This one is hot so watch out!

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

* Exported from MasterCook *

Anglo Indian Curry Sauce

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Sauces Curry
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons mild vegetable oil
1 cup coarsely chopped onion
1 1-inch piece fresh ginger -- peeled
1 1/2 pounds red-ripe tomatoes -- cored, quartered
1/4 cup chopped cilantro
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 1/4 teaspoons garam masala or curry powder
Heat oil in a heavy, medium-sized skillet over medium heat. Add onions and stir-fry until
onions turn caramel brown, about 12 to 15 minutes. Remove from heat. Place in a blender
with the ginger, tomatoes, cilantro, cayenne and salt; puree until smooth. Transfer to a
medium-size saucepan. Stir in garam masala or curry powder, cover, and cook over medium
heat until tomatoes loose their raw aroma, 15 to 18 minutes.

Makes about 2 cups.

Source: Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

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

* Exported from MasterCook *

Angoor Ka Sherbet

Recipe By : Rotis and Naans of India by Purobi Babbar


Serving Size : 6 Preparation Time :0:00
Categories : Desserts Curry
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 pound green seedless grapes
3 tablespoons castor sugar -- finely ground
granulated sugar
1/2 teaspoon pepper -- ground
1 tablespoon cumin seeds -- roasted & ground
1/2 teaspoon salt
2 teaspoons lemon juice
3 cups water -- chilled
few sprigs fresh mint

Wash grapes and crush them thoroughly. Pour in water. Mix well. Strain through a sieve.
Add all the seasonings. Mix well. Chill. Serve garnished with mint leaves.

MAKES: 6 large glasses

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

* Exported from MasterCook *

Annasi Curry (Pineapple Curry)

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Curry Vegetables
*Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium ripe pineapple, cleaned -- peeled and diced
oil for cooking
2 onions -- chopped
1 stem of lemon grass
a few sprigs of curry leaves
1 1/2 cups thick coconut milk -- (extracted from 1/2
-- grated coconut)
1 teaspoon mustard powder)
1 teaspoon cinnamon powder
6 dry red chiles -- powdered
a pinch of turmeric powder
salt to taste
1 teaspoon fennel seeds -- roasted and
-- powdered

Heat oil in a pan and fry half the onions, lemon grass and curry leaves until the onions turn
brown.

Add the remaining ingredients, except the fennel powder, and simmer until done. Sprinkle
the fennel powder and remove from heat.

Serve hot with rice.

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

* Exported from MasterCook *

Another Curry Powder

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian Spices And Pastes

Amount Measure Ingredient -- Preparation Method


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

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

* Exported from MasterCook *

Appam (stuffed Rice Pancakes)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups rice powder
half cup warm whole milk or warm coconut
-- milk
1 packet yeast
warm water - half cup
sugar - 1 tablespoon
cooked rice -- mashed - 1/2 cup

Mix the sugar and yeast in warm (almost hot) water and set aside for half an hour. If it has
not risen, the water was not warm enough. When it has risen, mix in the rice flour and
warmed milk. Add the mashed rice. (No blending, just mix thoroughly by hand.)

Set aside for half and hour to three hours.( After that, keep it in the fridge.)

When ready to cook, add more rice powder or milk or water if needed to make a smooth thick
batter.

Heat a *non-stick* (important - else it is very frustra- ting :) - griddle and pour half cup of
batter at a time. Flip when one side is done.

If you have a non stick special "Appam" pan, usually available in Kerala (or a tiny non stick
saute pan may be used) you can pour a spoonful of this batter in the middle of the pan and
swirl it around so that the edges of the pancake become lace-like and crunchy. These are
called lace-appams :)

The following is the *real* and time consuming method:

Raw rice - 2 cups Coconut milk - 1 cup yeast, beer or coconut water
Soak rice in water overnight and blend. While blending, set aside some of the grainy mix
(half cup) and blend the rest to a fine paste/batter. Sometimes fresh coconut is added while
blending.

Heat pan and slowly stir the grainy mix. When it becomes sticky and looks cooked, cool it
and add to the rest of the batter. This is called "kappi" :)

Add the coconut milk, coconut water or toddy ;) (try beer) etc. to make a consistent batter.
Let it rise overnight.

The next day steam it in plates or make pancakes on griddle. Some folks add more sugar to
the batter, steam it and serve it with extremely hot meat curries.

Maya Nair

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

* Exported from MasterCook *

Appams

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups plain rice -- (not long grain)
2 cups parboiled rice
3 tablespoons urad dal
1 teaspoon fenugreek seeds
1/2 teaspoon sodabicarb
1 coconut grated

Wash and soak rices, dal, seeds together for 6-7 hours.

Grind to a smooth batter, add salt and keep overnight.

Keep batter thick as coconut milk will be added.

Grind or scrape coconut, soak in 2 cups warm water for 15 minutes.

Blend in a mixie, strain and extract thick milk.


Mix soda and coconut milk into batter.

Apply a little oil on a non-stick or heavy griddle.

Pour a ladleful of batter on hot griddle.

Hold handle and rotate and tilt griddle quickly such that its full base is
covered with batter.

Do not spread with spoon. A thin dosalike pancake must be the result.

Stack or eat immediately with chutney, curds, gravy vegetables or pickles.

Making time: Overnight recipe

Makes: 25-30 appams

Shelflife: Refrigerate batter for 2 days.

Add salt only 2 hours before using.

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

* Exported from MasterCook *

Apple Chutney

Recipe By : Femina Magazine - Mridula Baljeka


Serving Size : 4 Preparation Time :0:10
Categories : Chutney *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 teaspoons oil
1/4 teaspoon mustard seeds
1 pinch fenugreek seeds
1 pinch turmeric powder
1 pinch asafetida
1 large cooking apple -- (peeled & cored),
-- finely chopped
1/2 teaspoon chile powder
salt -- to taste
2 teaspoons soft light brown sugar
A mouth-watering relish with a sweet and sour, slightly hot flavor. Cooking apples are first
tossed in a few spices and cooked until they are almost pulpy.

Time required: 10 minutes plus cooling time

Heat the oil over medium heat and season with the mustard seeds. When they splutter, add
the fenugreek seeds, turmeric powder and asafetida and immediately follow with the apples.
Stir and mix thoroughly. Add the chile powder, salt and sugar, stir and cook until the apple
starts turning soft, stirring frequently.

Allow the chutney to cool and store in a dry airtight or screw top jar. It can then be stored in
the refrigerator for four to six weeks.

Serve with almost all snacks and starters.

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

* Exported from MasterCook *

Apple Cider Indian Pudding

Recipe By : Gourmet magazine October 1991


Serving Size : 6 Preparation Time :0:00
Categories : Curry Custards And Puddings
Dressings East Indian
Appetizers Fruit
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup milk
2/3 cup yellow cornmeal
3 cups unpasteurized apple cider
1 large egg -- beaten lightly
1/2 cup firmly packed light brown sugar
1 teaspoon cinnamon
1 teaspoon salt
1/4 cup unsalted butter -- cut into bits
1/2 cup raisins
vanilla ice cream -- as an accompaniment

In the top of a double boiler set over simmering water scald 1/2 cup of the milk. In a bowl
whisk together the cornmeal and the cider, stir the mixture into the scalded milk, and cook
the mixture, stirring occasionally, for 20 to 25 minutes, or until it is thickened. (The mixture
may appear slightly curdled.)Remove the pan from the heat, whisk in the egg, the brown
sugar, the cinnamon, the salt, the butter, and the raisins, and pour the mixture into a buttered
13-by 9-inch baking pan. Whisk i

Serves six to eight.


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

* Exported from MasterCook *

Apple Jelly Delight

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 firm apples
8 glaced cherries
1 packet jelly of desired flavor
8 flutted or champagne glasses
2 pinches clove-cinnamon powder -- (2 to 3)
1/2 cup sugar
1 1/2 cups water
2 tablespoons cornflour
8 scoops vanilla ice cream -- (8 to 10)
1 drop yellow colour

Set jelly as per instructions on packet. Peel and cut apple in quarters.
Put sugar and apple quarters in a heavy saucepan. Heat on high. Sprinkle
some water. When all sugar has dissolved and the apples are slightly
soft, take off gas.

Remove the apples, drain on a colander. To the remaining syrup, add


water, cornflour, spices (clove and cinnamon powder) and 1 drop yellow
colour. Boil, stirring continuously till thick and transparent.

Cut the jelly into cubes.

To serve spoon jelly into glasses. Put a scoop of icecream on the jelly.
Place an apple quarter on top and pour some warm sauce. Top with a
cherry.

Serve Immediately
------------------

* Exported from MasterCook *

Apple-cucumber Salad With Split Mung Dal

Recipe By : SEDUCTIONS OF RICE by Jeffrey Alford and Naomi Duguid 1998


Serving Size : 6 Preparation Time :0:00
Categories : Curry Dals
Dressings East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon split mung dal
1 large european cucumber
1 granny smith apple
1 green cayenne pepper
OR two jalapeno chilies -- seeded and minced
3/4 cup fresh cilantro leaves -- loosely packed
2 tablespoons fresh lime juice
1/2 teaspoon salt -- or to taste
* tempering *
1 tablespoon vegetable oil
1 teaspoon black mustard seed
1 teaspoon cumin seed
1 tablespoon dried curry leaves
OR substitute cilantro leaves

Place the dal in a small bowl with 1 cup water and soak for 1 hour. Cut the cucumber
lengthwise into 4 or 6 wedges. discard the seeds, then cut crosswise into 3/4 inch or 1/2
inch chunks. Place in a large bowl. Core the apple, but do no peel, then cut into small
chunks and add to the cucumber. Add the chile. coriander, soaked dal, and lime juice and
toss to blend well. Heat a small heavy skillet over medium heat. Add the oil and when it is
hot, toss in the remaining tempering ingredients. Give a quick stir, then cover to prevent the
mustard seeds from popping out. When most of the seeds have popped, about 30 seconds,
remove from the heat and pour over the salad. Sprinkled on the salt and toss well. Served
in a shallow bowl. Serves 6 as part of a rice-based meal. MUNG DAL -- a strong golden
yellow all over, this quick-cooking dal is from mung beans that have been hulled and split. It
turns slightly duller yellow when cooked.

WHOLE MUNG are small, dull green and almost round beans. Also called green gram.
Whole beans need to be soaked overnight. When skinned and split, they are yellow.
CURRY LEAVES originate in south India. Also called Kari Patta. Dark green, fresh leaves
are preferred and often grown in one's kitchen window. They must be used within a few days
of picking. Dried leaves are available at most Indian markets and may be kept for weeks.
Cilantro may be substituted; or omit.
------------------

* Exported from MasterCook *

Apple-Honey Rice

Recipe By : Femina Magazine


Serving Size : 4 Preparation Time :0:15
Categories : Rice *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
250 grams rice -- boiled and drained
ghee
2 onions -- finely chopped
4 apples -- (peeled, cored &
-- grated)
1 lemon -- juice of
salt -- to taste
3 tablespoons honey
1 pinch nutmeg
few strands saffron -
(dissolved in a little warm milk)
1 handful walnuts -- shelled and chopped

(Rice lightly flavored with apple and honey)

Heat ghee in a heavy bottomed pan and fry the chopped onion until crisp. Remove from
ghee and keep aside.

Add the cooked rice and sauté for two minutes. Add lime juice and salt to the grated apples
and mix lightly. Add the seasoned apples to the cooked rice and mix lightly.

Add honey, nutmeg powder and saffron to the rice and keep stirring on low heat for five
minutes. Serve hot, garnished with walnuts.

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

* Exported from MasterCook *

Aratikaaya Masala Pulusu (Spiced Raw Banana Curry)

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Curry Fruit
*Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons oil
1/4 teaspoon black mustard seeds
8 curry leaves
1/2 teaspoon red chile powder
1/4 teaspoon turmeric
salt -- to taste
***SET 1***
4 bananas
1 1/2 tablespoons tamarind paste
***SET 2***
1 teaspoon cumin seeds
4 cloves garlic
1 piece ginger -- (1/2 inch)
2 cloves
1 teaspoon uncooked rice

Make Set 2 into a paste (adding a few drops of water) and keep aside.

Raw bananas should be cut into four pieces each. Remove the skin and keep aside.

In a deep skillet heat oil, add mustard seeds and when seeds start popping add curry leaves
and the above paste (of Set 2). Fry on moderate heat for one minute. Add 1.5 cups water,
tamarind paste, and the banana pieces. Also add red chile powder, turmeric and salt. Let
cook on low heat for 15 minutes or until the gravy thickens.

Note: Some tamarind paste can be very sour, so you may need to adjust according to your
taste. You can add a spoon of sugar just before removing from heat.

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

* Exported from MasterCook *

Aresalu

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sweets East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups rice
2 cups brown sugar -- (jaggery or bellam)
poppy seeds
oil -- to fry

Soak rice for 24 hours and then dry it on a flat plate with the rice evenly spread in a single
layer. Drying can be done by putting the rice in front of a fan or just leave it as it is on a table
till it is completely dried. The dried rice should be dry roasted slightly in a pan to remove any
traces of water. This rice should be finely powdered in a blender.

Syrup should be made by mixing 2 cups of water and 2 cups of Brown sugar and then boiled
to a level where it is neither too sticky nor too diluted (THEEGA PAAKAM should be fine).
Now with the syrup still on the stove set to low flame, the rice powder should be added slowly
to this syrup by mixing it evenly till it becomes a paste. Now this paste should be set aside
and small round balls the size of a lemon should be made and then should be patted in the
poppy seeds container and pressed flatly. These should be fried in oil heated to a medium
high flame until brown. These browned aresalu should be pressed to drain excess oil.

Now they should be ready to eat.

P.S: You may not get these done perfectly on your first attempt but by the second or third
time you should be all set to become Master of Aresalu. So I suggest you try in small
quantity during the trials.

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

* Exported from MasterCook *

Aromatic Tandoori Marinade

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Marinades Tandoori
Spinach *Indian

Amount Measure Ingredient -- Preparation Method


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

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

* Exported from MasterCook *

Aromatic Yellow Rice

Recipe By : Madhur Jaffrey's Indian Cooking (adapted)


Serving Size : 6 Preparation Time :1:10
Categories : East Indian Appetizers
Grains *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups long-grain rice -- (or basmati)
2 2/3 cups water
1 1/4 teaspoons salt
3/4 teaspoon turmeric
4 whole cloves
1 1 inch cinnamon stick
3 bay leaves

Put the rice in a bowl and wash in several changes of water, until the water is no longer
cloudy. Drain. Pour 5 cups fresh water over the rice and let it soak for half an hour. Drain
the rice in a sieve.

Combine the drained rice, 2-2/3 cups water, salt, and spices in a heavy pot and bring to a
boil. Cover with a tight-fitting lid, turn heat to very low, and let simmer for 25 minutes.
Remove from heat and let the pot rest, covered, for 10 minutes.

Remove the whole spices and fluff the rice with a fork before serving.

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

* Exported from MasterCook *

Art Malek's Quick Chicken Curry

Recipe By : Art Malek - BBC


Serving Size : 1 Preparation Time :0:00
Categories : Dressings East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
boneless skinless chicken breasts
cardamon pods
garlic
fresh ginger root
chili pepper
yogurt
indian fried onions
coriander leaves
chapatis

Oil in skillet.

Add 2 large and 4 small (green) cardamon pods.

Add chicken chunks and saute.

Add garlic and ginger paste (crushed in mortar and pestle).

Add chili pepper (fresh or powder) to taste.

Add yogurt and Indian fried onions to make a sauce.

Sprinkle coriander leaves on top before serving.

Serve with chapatis.

NOTE: This is a very free form recipe, amounts depend on how many you are cooking for.
The recipe was written down while watching Art make it on a BBC TV cooking program - he
made only enough for 1 person. The Indian fried onions can be bought in specialty food
stores - it's not the kind that come in a can.

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

* Exported from MasterCook *

Assorted Bhajias

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cucumber sliced rounds
1 onion sliced rounds
1 small ridge-gourd peeled and sliced round
8 ajwain leaves washed clean whole -- (8 to 10)
1 potato peeled and sliced round
1 1/2 cups --
1 gram flour
1/2 cup rice flour
salt to taste
1/2 teaspoon turmeric powder
1/2 teaspoon cumin seeds
Oil for deep fry

Do not slice the vegetables too thick or too thin.

Mix flours, salt, cumin seeds, turmeric to make a batter for dipping.

Heat oil to deep fry. When hot, add a tablespoon to the batter and mix.

Dip the vegetables, slice by slice and slide into the hot oil. Fry on
medium heat till golden brown.

Serve hot with sauce or chutney as desired.

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

* Exported from MasterCook *

Ataif Mihshi

Recipe By :
Serving Size : 1 Preparation Time :1:00
Categories : Sweets *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 sachet active dry yeast
1 teaspoon sugar
1 1/2 cups warm water
1 1/2 cups flour
1 pinch salt
***FOR THE WALNUT FILLING***
1 1/2 cups finely chopped walnuts
1/4 cup granulated sugar
1 1/2 teaspoons cinnamon powder
***FOR THE SERVING***
atar -- (rose syrup)
ushta or thick whipped cream

BLEND yeast with sugar and 1/4 cup water. If active dry yeast is used, water should be a
little warmer than lukewarm. Stir until dissolved. Sieve flour and salt into a warm mixing
bowl and make a well in the center. Pour one cup water and yeast mixture into the flour,
then gradually stir in the flour with a wooden spoon. Stir until smoothly blended. If lumpy,
stir with a balloon whisk until smooth. Cover the bowl with a cloth and leave in a warm place
for one hour or until the batter has risen and the surface is bubbly. Heat a heavy bottomed
frying pan on medium heat and grease with a wad of paper toweling dipped in ghee or oil.
Pour in about 1 1/2 tbsp. (25 ml.) of the batter and tilt the pan immediately so that batter
spreads a little into a round, about 10 cm. in diameter. If the batter is too thick, stir in the
remaining water. The pancake should be thick, but should spread a little.

Cook until done and golden brown on both sides. Remove from the frying pan and stack on
a plate. Prepare the walnut filling by combining walnuts, sugar and cinnamon powder. Place
two tsp. filling in the center of each pancake. Fold over and pinch the edges well together to
seal. Fry three or four stuffed pancakes at a time in hot oil (200o C) until evenly browned.
Lift out the pancakes with a slotted spoon and drain on paper towels. Dip, while until hot,
into atar ( rose syrup). Serve warm or cold.

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

NOTES : Makes 16 pancakes. Stuffed Pancakes

* Exported from MasterCook *

Atte Ka Seera

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons wheat flour
2 1/2 tablespoons ghee
3/4 cup sugar or molasses -- (jaggery), up to 1
elaichi powder
chopped pista and almonds

Add flour and roast on slow fire, stirring continuously

Side by side add to sugar 2 1/2 cups water and keep to boil
When the atta becomes a golden brown, add the boiling sweet water

Stir gently and continuously till excess water evaporates and the ghee
separates.

Decorate with chopped nuts

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

* Exported from MasterCook *

Attockwaley Bataer Masaleydaar

Recipe By :
Serving Size : 4 Preparation Time :1:00
Categories : Poultry Curry
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 bataer -- (quails), prick the
-- surface with a fork
2 5/8 ounces desi ghee -- (clarified butter)
4 black cardamom
4 cloves
1 inch piece cinnamon
2 bay leaves
8 cloves garlic, minced
1 1/2 cups onions -- grated
2 tablespoons ginger, fresh -- julienne
2 teaspoons coriander powder
1 teaspoon chile powder
1/2 pound tomatoes -- chopped fine
salt to taste
1/3 cup curd -- whisked
2 tablespoons almond paste
1/2 teaspoon cardamom powder
1/4 teaspoon cinnamon powder
1/4 teaspoon clove powder
1/4 teaspoon mace powder
a few strands saffron
***FOR THE MARINADE***
6 tablespoons red wine -- (90 ml)
2 tablespoons malt vinegar -- (30 ml)
3 tablespoons garlic paste -- strained
2 tablespoons ginger paste -- strained
1 1/2 teaspoons chile powder
salt to taste
***FOR THE FILLING***
250 grams chicken mince
8 cloves garlic, minced
4 cm ginger -- julienne
2 green chiles -- chopped fine
16 roasted pistachios
16 raisins -- refreshed in water
-- until they puff up
1/2 teaspoon shahjeera -- (black cumin seeds)
3/4 teaspoon black peppercorns -- coarsely powdered
-- (4 g)
1/2 teaspoon cardamom powder
1/4 teaspoon mace powder
salt to taste
***FOR THE GARNISHING***
a handful of almonds -- flaked and toasted
a few strands saffron
a few sheets silver varakh

MIX all the ingredients for the marinade and evenly rub the quails with this mixture. Reserve
for at least an hour.

Mix all the ingredients for the filling and divide into eight portions. Stuff the quails with a
portion of the filling from the tail end, then double up the legs, ensuring that drumsticks cover
the opening through which the filling was stuffed and tie firmly with a string Gently twist the
winglet bones to make the birds more stable when they are placed on the plate at the time of
service. Crush the saffron with a pestle or the back of a spoon, soak in water and then make
a paste.

To prepare the garnish, soak the saffron in a little lukewarm water and when the water turns
saffron, soak the almond flakes in it to enable them to acquire a saffron hue.

Heat ghee in a pan. Season with black cardamom, cloves, cinnamon and bay leaf, stir over
medium heat for a few seconds.

Add garlic and sauté until it begins to change color. Add onions and fry until light golden.
Add ginger and stir-fry until the onions are golden. Add coriander powder and chile powder
(dissolved in two tbs. water), and stir-fry until the moisture evaporates. Then add tomatoes
and salt, and stir-fry until the ghee floats on top. Remove the pan from heat, stir-in curd,
return the pan to heat. Stir-fry over medium heat until specs of fat begin to appear on the
surface. Add almond paste, stir-fry until the ghee floats on top. Add about one liter water,
bring to a boil, reduce to medium heat, add quails and bring to a boil. Lower the heat, cover
and simmer, stirring occasionally, but carefully, until the quails are almost cooked. Uncover,
increase to medium heat and cook until the gravy is of medium-thick sauce consistency.
Sprinkle cardamom powder, cinnamon powder, clove powder and mace powder. Stir well.
Add saffron, stir and remove from heat. Adjust the seasoning.

To serve: Place two quails on each of the four individual plates. Garnish with almond flakes
and cover with silver varakh. Serve with bread of your choice.
------------------

* Exported from MasterCook *

Aubergine (eggplant) Bhajee

Recipe By : (c)David Smith 1998


Serving Size : 1 Preparation Time :0:00
Categories : Vegetables East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 large aubergine -- (eggplant)
3 tablespoons vegetable oil or ghee -- (clarified butter)
1/2 medium onion -- finely chopped
1 1 inch piece ginger -- peeled and chopped
1 fat clove garlic -- finely chopped
fresh green chiles -- (deseeded and
-- veined) *, chopped
1/2 teaspoon black mustard seeds
1/2 teaspoon fennel seeds
1/2 teaspoon kalonjii -- (wild onion seeds)
1/2 teaspoon turmeric
1/2 teaspoon ground cumin seed
1 teaspoon tomato puree
salt -- to taste

Vegetable bhajees are cooked with very little sauce (but not to be confused with the
ubiquitous Onion Bhajee which is deep fried). The sauce and spices coat the pieces of
vegetable and so a bhajee would complement well a main dish which has plenty of sauce.
Remember to get your nose in the pot when the seeds are frying. The smell is intoxicating!

* The quantity is up to you but I use 2 of the fleshy chiles you get in supermarkets

1. Slice the aubergine across ways in 3/4 inch slices then cut each slice into 4 so you end
up with wedges of aubergine.

2. Put the aubergine wedges in a colander and sprinkle liberally with salt. Place a saucer
on top, put a weight on it and leave for 30 minutes.

3. Heat HALF the oil in a large heavy pan then add the chopped onion and stir for a few
minutes with the heat on high.

4. Add the mustard, fennel and kalonjii seeds, stir a little then turn the heat down to low and
cook for 10 minutes.

5. IMPORTANT!! put your nose into the pan NOW and sniff deeply. The smell is amazing!

6. Add the ginger, garlic and chiles, stir and cook for another 10 minutes on low heat stirring
now and again to make sure nothing browns or burns.
7. Add the turmeric and cumin and fry gently for a minute.

8. Add enough hot water to make a fluid mixture.

9. Add the tomato pur‚e and blend in. Let the sauce cook gently while you attend to the
aubergine. But don't let the sauce go dry.

10. In a large heavy frying pan heat the other half of the oil over a moderate heat. Add the
aubegine wedges and stir fry until the wedges are coated with oil. Then turn the heat to low
and fry, stirring occasionally, for 10-15 minutes until they have taken on a brown speckled
colour.

11. Take the aubergine pieces out of the pan and place on kitchen paper to absorb some of
the oil. Then put them into the pan and stir round to cover them with the sauce.

12. Cook gently until the aubergine is cooked through (about 15-20 minutes). Stir from time
to time but VERY gently with a metal spoon so as not to break up the aubergine pieces. Add
a small amount of hot water if the mixture gets too dry. Serve.

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

* Exported from MasterCook *

Avalakki Oggrane

Recipe By : Prasad Venkatesh Narsipur


Serving Size : 1 Preparation Time :0:00
Categories : Snacks East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
250 gram avalakki -- (thick variety)
3 hasi me nasina kaayi -- (green chiles - to
-- 4)
1 handful kadale kaayi -- (groundnuts/peanuts)
kothunbari soppu -- (coriander leaves),
-- freshly chopped
10 karibevina ele -- (curry leaves - to
-- 12)
1 handful freshly grated coconut
1 teaspoon kadale bele' -- (chana dal or bengal
-- gram)
1 teaspoon uddina bele' -- (urid dal, black
-- gram split)
1/2 piece fresh green lime
1 teaspoon mustard seeds
finely chopped onions -- optional
1 pinch arishina -- (turmeric, manjal,
-- haldi powder)

The flat beaten rice called Avalakki (poha or Aval) is used here. There are both the dry and
wet varieties made depending on the thickness of Avalakki (dry variety if it is thin).

Procedure: In a banale' (kadai or wok) or aluminum pan take 2-3 teaspoons of oil, keep it on
medium fire. Put the mustard and wait till it starts splitting. Add Kadale' bele' and uddina
bele' and Kadale kaayi (groundnut/peanuts). Stir with a large spoon. Reduce the fire to low
and continue to stir till both Kadale and uddina bele' turn golden brown and groundnuts also
turn brown. Add chopped green chiles and chopped coriander leaves. Add a pinch of
arishina (turmeric, manjal, haldi powder). If using onions add now and fry. (If using dry
grated coconut add it now).

In a separate vessel, wash the Avalakki well, by adding water, stirring and then draining the
water. Repeat this 2-3 times. Finally drain the water and add fresh water just sufficient to
immerse the avalakki. Add salt to taste and allow it to soak for 2-3 minutes.

Now, take the soaked Avalakki by hand and squeeze it to drain out water completely, and put
it into the pan. Continue this process until all the avalakki is transferred to pan. Turn around
until the avalakki is mixed well. Add the freshly squeezed juice from lime. Turn around and
then add freshly grated coconut. Close the pan with a lid and turn off the fire after 1 minute.

The dry variety is prepared the same way except that the thin avalakki is not soaked in water
but fried in oil directly. Consequently, lime juice and grated coconut are not added. Instead,
dried grapes (kismish or oNa drakshi) are often added. This is popular in coastal Karnataka
and parts of Maharashtra too.

There is an entirely different version of avalakki which is purely for munching. This is called
Avalakki puri. Depending on ones taste either puffed Avalakki or simply puri (muri or puffed
white rice) is used. Even puffed rice available in cereal boxes can be used for this. To
prepare this munching the procedure is simple and is as follows: In the pan keep 4-5
teaspoons of oil, add mustard and wait till it splits. Reduce the heat, add 4-5 pieces of
broken red chile, add pieces of dried coconut (kobbari) or a handful of dry grated coconut.
Add a pinch of hing (asafetida), a pinch of turmeric. Add two handfuls of groundnuts, also
add a handful of huri-Kadale (bhunja chana or puri-kadala). Add a handful of fresh curry
leaves and turn around frying till they become crisp. Stir well and finally add the puffed rice
(puri or avalakki puri as the case may be). Turn around for a minute and switch off the fire.
Mix with salt to taste and allow it to cool, before storing in a box. It makes a tasty, crispy
munch anytime, which can be stored for well over a fortnight.

Courtesy: K. Raghunandana

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

Aviyal (Mixed Vegetables With Sauce)

Recipe By :
Serving Size : 4 Preparation Time :0:40
Categories : Curry Vegetables
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup white squash -- (pumpkin), cubed
3 cups mixed vegetables*
4 medium green chiles
2 cups plain yogurt
1 cup grated fresh coconut
10 curry leaves
4 teaspoons coriander leaves
1/8 teaspoon mustard seeds
1/8 teaspoon turmeric
1/2 cup cooking oil
2 dried red chiles
1 teaspoon sugar
1 teaspoon cumin
1/8 split black gram
1 pinch asafetida -- (or 2)
salt -- to taste

* (Chopped French Beans, Cauliflower, Drumstick*, Bell Pepper, Potato)

In a deep pot boil the mixed vegetables in a cup of water until tender. Keep aside. (If there
is any water left in the pot, do not discard it).

In a blender, blend yogurt, sugar, cumin, grated coconut, turmeric, salt, coriander leaves, a
cup of water until well mixed. Pour this mixture into the pot containing the vegetables and
keep it on medium heat. Add the green chiles sliced lengthwise and simmer the contents for
ten minutes. (Remember to stir frequently, as yogurt tends to stick to the bottom of the pot).
Remove from heat and keep aside.

In a wide skillet heat oil on medium. When oil is hot add dry red peppers and fry for one
minute. Then add mustard seeds, black gram and curry leaves. When the mustard seeds
pop, add asafetida. Immediately add the vegetables and sauce from the pot. Cook for a
minute or two. Remove from heat.

Goes well with plain white rice, pita, paratha, puri.

*If drumstick is not available, you can add some other vegetable. Eggplant, however, is not
advised because it becomes bitter when boiled in water.

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

* Exported from MasterCook *


Aviyal - 1

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Vegetables
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups vegetarian -- mixed
1/2 cup coconut -- (grated)
2 green/red chiles
2 teaspoons kozhambhu powder
2 cups yogurt

Boil vegetables for about 5 minutes. Add yogurt and powder to vegetables. Bring to boil.

Rajeev Krishnamoorthy

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

* Exported from MasterCook *

Aviyal - 2

Recipe By : http://fb1.math.nat.tu-bs.de:80/~top/aschroth/cookbook/
Serving Size : 1 Preparation Time :0:00
Categories : Curry Vegetables
Vegetarian *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 plantaino -- (or 2 green bananas)
1 large zucchini
1 large cucumber -- peeled and seeded
3/4 pound green beans -- stringed
2 large carrots -- peeled
1/2 pound butternut squash
1 can chenai -- drained, washed cut
1 can murungakkai (drumsticks) -- drained, washed
any other vegetable -- to taste

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

Option 2: Carve out half a cup of fresh coconut in slices. Blend this with 4 green chiles plus
a cup of yogurt. Add all of this to cooked veggie and simmer a few minutes, without letting it
boil. Throw in curry leaves if you have them. This produces a thick aviyal which can be
either a side or main dish.

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

* Exported from MasterCook *

Aviyal - Maya's

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 text only

Mixed vegetables (available south Indian veggies like kumbalanga (similar to cucumber),
kathirikka (baingan or eggplant), padavallanga (snake gourd) or padaval (chundakka)
drumsticks(muringakka), raw plantain etc.

You can also use carrots (1 or 2 only, else it become too sweet), japanese or any variety
long eggplant, long beans or french beans, cucumber,raw banana, potaoes, zucchini other
kinds of squash, and canned drumsticks.

If using plantain or raw banana, cut into long strips ( 2 inches x half inch x .25 inches
approx.) and mix with some yogurt (2 tablespoons) and keep aside for 10 minutes. Rinse
well before boiling - plantains also require more cooking time than other veggies. Slice them
very thin.

If using canned drumsticks, add only at the very end. Also reduce the salt you add.

The total sliced vegetables should total approximately five cups. When boiling add very little
water if the veggies you add are rich in water (cucumber, cumbalanga etc.)

Add the sliced green chillies to the boiling vegetables if you don't like it too hot. Else blend it
with the coconut.

Other ingredients:

1 or 2 green chillies one teaspoon cumin seeds 1/2 teaspoon turmeric powder raw coconut
or dessicated coconut (1/2 cup) salt to taste 3 Tablespoons yogurt or 1 Tablespoon lemon
juice or 1/3 cup diced raw mango fresh curry leaves
Boil the veggies with water (say 1/2 cup), salt and turmeric powder. Add the veggies that
take longer to cook like plantain first, then beans etc.

Meanwhile, blend the coconut to a smooth or semi-smooth paste with the green chillies or
half the green chillies, and cumin.

When the veggies are almost cooked, add this blended paste and curry leaves cook for a few
minutes. Finally add the yogurt/lime juice/raw mango and mix it in. You can season with
mustard seeds if you wish but I prefer not to add any more oil (the coconut has enough of it).
Serve the above with rice, pappadums and plantain chips.

Maya Nair

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

* Exported from MasterCook *

Aviyal Recipe - Maya's

Recipe By : Maya Nair (kerala.org/cuisine)


Serving Size : 1 Preparation Time :0:00
Categories : South Indian Vegetables
Vegetarian *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
text only

Mixed vegetables (available south Indian veggies like kumbalanga (similar to cucumber),
kathirikka (baingan or eggplant), padavallanga (snake gourd) or padaval (chundakka)
drumsticks(muringakka), raw plantain etc.

You can also use carrots (1 or 2 only, else it become too sweet), japanese or any variety
long eggplant, long beans or french beans, cucumber,raw banana, potaoes, zucchini other
kinds of squash, and canned drumsticks.

If using plantain or raw banana, cut into long strips ( 2 inches x half inch x .25 inches
approx.) and mix with some yogurt (2 tablespoons) and keep aside for 10 minutes. Rinse
well before boiling - plantains also require more cooking time than other veggies. Slice them
very thin.

If using canned drumsticks, add only at the very end. Also reduce the salt you add.
The total sliced vegetables should total approximately five cups. When boiling add very little
water if the veggies you add are rich in water (cucumber, cumbalanga etc.)

Add the sliced green chiles to the boiling vegetables if you don't like it too hot. Else blend it
with the coconut.

Other ingredients:

1 or 2 green chiles one teaspoon cumin seeds 1/2 teaspoon turmeric powder raw coconut or
dessicated coconut (1/2 cup) salt to taste 3 Tablespoons yogurt or 1 Tablespoon lemon juice
or 1/3 cup diced raw mango fresh curry leaves

Boil the veggies with water (say 1/2 cup), salt and turmeric powder. Add the veggies that
take longer to cook like plantain first, then beans etc.

Meanwhile, blend the coconut to a smooth or semi-smooth paste with the green chiles or half
the green chiles, and cumin.

When the veggies are almost cooked, add this blended paste and curry leaves cook for a few
minutes. Finally add the yogurt/lime juice/raw mango and mix it in. You can season with
mustard seeds if you wish but I prefer not to add any more oil (the coconut has enough of it).
Serve the above with rice, pappadums and plantain chips.

Source: Maya Nair

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

* Exported from MasterCook *

Baalekaayi Bhaji (unripe Banana Bhaji)

Recipe By : K. Raghunandana
Serving Size : 1 Preparation Time :0:00
Categories : Snacks East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 baale' kaayi -- (unripe, firm green
-- bananas)
150 gram kadale' hittu -- (besan/chick pea
-- flour)
50 grams rice flour
1/2 teaspoon hasi kharada pudi -- (red chile powder)
1/4 liter cooking oil -- (groundnut or
-- sunflower)
1 small marble-sized tamarind
salt -- to taste
This is a very tasty, crunchy yet soft, salty snack widely made popular by Udipi restaurants.
Unripe banana (BaaLe' Kaayi) is widely available the world over, and this simple, quick, dish
can be prepared in minutes.

Procedure: Take a bowl of water and soak the tamarind. Lightly squeeze the tamarind to
make a weak solution of tamarind water. Take the green bananas, lightly peel the skin
(optional, since many prefer to retain the skin which is very high in fibber content), cut the
end tips. Make thin slices (about the thickness of a coin) lengthwise. Put the rectangular cut
pieces in the tamarind solution (this solution prevents pieces from turning black).

Take 150 gms of kadale' hittu (besan flour, chickpea flour) and 50 gms of rice flour (besan
gives the color while rice flour gives the crispness). Add 1/2 teaspoon of red chile powder.
Add a few drops of oil (to give a crunchy outer crust), add salt to taste and mix it with hand,
adding water slowly. Stop adding water when it becomes a thick paste that drops as you
take hand out of the bowl, but does not run-off the hand. Some people prefer to add paprika
powder to get some "extra-hot" color but this is purely optional.

Take oil in a BaNale' (kadaayi, wok), heat it on medium-low fire. After the oil is hot but not
fuming (can also be tested by putting a drop of the mixed flour and seeing that it comes up to
surface bubbling, within 1-2 seconds). Take the cut banana pieces from the tamarind
solution, dip it in the pasty dough to cover it fully and then slide them into the BaNale'. At this
stage the dough's consistency can be checked. If it is too thick, the pieces don't get covered
well and if too thin, dough runs off leaving the pieces exposed. At least 4 or 5 of them can be
put in one round. Allow them to fry, turn around, till they are deep brown in color. Take them
out, serve them with coconut chutney.

The unique taste of BaaLe` kaayi (raw plantain/banana) has a sweetish hint. It is an
excellent vegetarian equivalent to the fish fingers, both in consistency and taste. It is very
popular in the rainy season.

Useful hints: The same procedure can be used to make bhaji from a variety of other
vegetables. Some of the popular vegetables for bhaji are - onion (cut in circular pieces),
potato (again cut circularly), DoNNa MeNasina Kaayi (green pepper), Heere' Kaayi (ripple
gourd available in Indian/Chinese stores), large green chiles (MeNasina kaayi bhaji) which
are very popular in rural areas, several American gourds. Even greens can be used to make
bajji, the most popular being sappaseege' soppu (Dill - available in most supermarkets), and
menthyada soppu (Methi leaves). The greens must be washed, dried, cut and directly mixed
in the batter.

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

* Exported from MasterCook *

Baby Corn Pakoras

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Curry East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


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

The most important factor is the temperature of the oil. Check it is


between 160C (325F) and 180C (350F) before you begin frying. (If you do
not have a thermometer drop a cube of bread in the oil - if it floats in a
few seconds without browning then the temperature is just right.)

Mix all the dry ingredients together ina bowl and gradually add the water
to form a thick paste of coating consistency.

In a wok or other suitable pan for deep frying heat the oil over a medium
heat. Dip each corn into the batter and shake off any excess batter. Fry
them in a single layer, without overcrowding the pan, until they are crisp
and golden brown (7-8 minutes). Drain on absorbent paper.

DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/

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

* Exported from MasterCook *

Badam Ka Seera

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups almonds soaked overnight
3 cups hot milk
250 gram ghee
1/2 cup sugar -- up to 1/3

Peel the almonds, wash and grind to fine paste.

Heat ghee in a heavy pan.

Add paste and cook on first high then slow flame, stirring continuosly.

After a while it should turn a light brown and aromatic.

Carefully pour hot milk and stir.

Use a long-handled spatula as the mixture tends to splatter.

When thickens, add the sugar and cook, stirring continously and gently
till ghee begins to separate.

Decorate with chopped nuts and serve hot.

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

* Exported from MasterCook *

Badam Pasinda

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Curry Meat
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/2 pounds boneless meat fillets
4 onions -- finely sliced
3 pieces ginger
12 garlic flakes
4 dry figs, (anjeer) soaked for 1/2 hour
6 kacharis soaked for 30 minutes
2 teaspoons red chile powder
1/2 teaspoon ground garam masala
8 cloves
1 cup oil
15 grams almonds soaked -- blanched and peeled
2 cups yogurt
salt to taste

Blend ginger, garlic, anjeer, kachari, chile and garam masala to a fine paste. Mix with yogurt
and salt. Marinate the meat fillets in the above mixture for 4-5 hours. Heat oil in a heavy
bottomed pan and fry onions until golden brown. Remove and keep aside.

Add cloves and marinated pieces to the oil and fry for few minutes. Keep stirring
occasionally and do not allow to burn from the bottom. Cook until oil separates and sprinkle
fried onions and almonds.

Serve hot.

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

* Exported from MasterCook *

Badam Pistaz Barfi (almond and Pistachio Candy)

Recipe By : Time Life Books: The Cooking of India


Serving Size : 24 Preparation Time :0:00
Categories : Dressings East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 teaspoons ghee
1 quart milk
1 cup sugar
1 cup ground almonds -- (or 1 cup almonds,
pulverized in a blender or nut grinder)
1 cup unsalted pistachios -- pulverized in a
blender or with a nut grinder
1/2 teaspoon almond extract

With a pastry brush, spread 1 teaspoon of the ghee on a 7 1/2-inch pie tin.

In a heavy 3- to 4-quart saucepan, bring the milk to a boil over high heat. Reduce the heat to
moderate and, stirring frequently, cook for about 35 minutes, or until the milk thickens to the
consistency of heavy cream. Add the sugar and stir for 10 minutes. Then add the ground
almonds and pistachios and continue stirring 10 minutes longer. Still stirring, add 3
teaspoons of the ghee and cook for another 5 or 10 minutes, until the mixture is thick enough
to draw away from the sides of the pan in a solid mass.
Remove the pan from the heat and stir in the almond extract. Pour the candy into the pie tin,
spreading and smoothing it with a spatula. Let the candy cool for 30 minutes or so, then cut
it into about 24 small squares or diamonds. It will harden to the consistency of fudge as it
cools further.

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

* Exported from MasterCook *

Badami Chicken

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Curry
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 whole chicken, cut into small pieces
1 cup
6 onions -- chopped
1 inch ginger
10 cloves garlic
6 cloves
2 inch cinnamon
10 almonds
4 cardamoms
10 cashew nuts
1 cup coconut milk
1/2 cup oil
1 teaspoon turmeric powder
cilantro for garnishing
salt and chile powder to taste

Make a paste of the ginger, garlic, cloves, cinnamon, cardamoms, cashews and almonds.
Heat oil in a big vessel, add the chopped onions and fry until they turn golden.

Then add the ground masala and fry very well While frying this paste, add 3-4 tbsp. of water-
You will notice that oil floats on top. Now add yogurt and the chicken Season it well with salt,
turmeric, and chile powder.

Cook for 10 minutes. Add coconut milk, cook until done.

Garnish with coriander leaves.


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

* Exported from MasterCook *

Badami Gosht - Lamb, Yoghurt, Coconut and Almond Masala

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dressings East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 teaspoon saffron threads
2 cups unflavored yoghurt
2 teaspoons caraway seeds
2 teaspoons salt
1/4 cup ghee -- (or melted butter)
4 1 in stick cinnamon
1/2 teaspoon cardamom seeds
6 whole cloves
2 cups chopped onions
3 cloves garlic chopped
2 teaspoons chopped fresh ginger
1/2 teaspoon grnd red chili pepper
2 cups coconut milk
3/4 cup boiling water
1/2 cup cold water
2 b cubed lamb
1/2 cup unsalted almonds

Drop the saffron threads into a small bowl or cup, add 1/3 of the boiling water and soak
for at least 10 minutes. Pour the saffron and its soaking liquid into a deep bowl and stir in
the yoghurt, caraway seeds and salt. Add the lamb and turn it about with a spoon until all
the pieces are evenly coated. Marinate the lamb at room temperature for about 30 minutes.
Meanwhile, combine the almonds and the rest of the boiling water in a bowl, and soak for
10 minutes. Pour the almonds and their soaking water into a blender and blend until you
have a smooth paste. Set aside. In a heavy casserole, heat the ghee over moderate heat
until fairly hot. Add the cinnamon, cardamom, and cloves, stir for a minute or so, then add
the onions, garlic and ginger. Lifting and turning them constantly, fry for 7 to 8 minutes until
the onions are soft and golden brown. With a slotted spoon, remove the lamb from the
marinade, add the meat to the casserole, and stir over moderate heat until it browns evenly.
Stir in the marinade and the cold water, then add the almond puree and red pepper and
cook for 10 minutes stirring occasionally. Pour in the coconut mild, bring to a boil, and
simmer partially covered for 20 minutes, or until the lamb is tender. To serve, discard the
cinnamon and cloves, mound the lamb attractively on a deep heated platter, and pour the
sauce over it.
------------------

* Exported from MasterCook *

Badami Halu (badam Milk)

Recipe By : K. Raghunandana
Serving Size : 1 Preparation Time :0:00
Categories : Beverages East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 badami -- (almonds)
1 elakki -- (ekachi/cardamom)
2 strands kesari -- (saffron/zaffran)
1 teaspoon sugar

Soak Badami in water. Crush the Elakki seeds well. Powder Kesari along with the Elakki.
After the Badami has soaked for at least 10-15 minutes, slowly peel off the brown outer skin.
Crush the white seeds well. Take a glass (or a mug) of milk, heat it to near boiling point (but
not actually boiling). Put the crushed Badami (almond), elakki (elachi, cardamom),and
Kesari (saffron, Zaffran) into the hot milk. Add 1 teaspoon of sugar, stir well. Your favorite
drink is ready. If you prefer it cold, chill it and then drink.

In some stores, powdered almond or peeled almond is available. This will make the job
easier. Also powdered elakki (elachi, cardamom) is available. This makes it easier to
prepare Badam milk. It is often served in marriages and other functions, with sweet dishes
such as Chiroti, Pheni etc.

There are some extremely good medicinal properties attributed to this drink.Taken before
bedtime, it provides very peaceful, nice sleep. It also helps to heal boils in the mouth or
throat area. For those who have acidity or ulcers in the stomach, if taken regularly it helps to
provide the healing touch. It is also very helpful in reducing dry cough. In pregnant women,
the saffron has good effect in preventing and checking the spread of infection. The list is
long, and is simply positive. It is hardly surprising that the drink has become so popular that
every other corner store in Bangalore sells it.

A simple, refreshing drink, synonymous with Karnataka is Badam Milk. It simply denotes a
good drink at any time of the day/night, whether hot or cold.

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

* Exported from MasterCook *


Bafat - "hurry Curry" Mix - Southwestern India

Recipe By : A World of Curries - Dewitt & Pais


Serving Size : 1 Preparation Time :0:00
Categories : South Indian East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup coriander seeds
1/4 cup cumin seeds
2 tablespoons mustard seeds
2 tablespoons whole black peppercorns
2 tablespoons whole cloves
1 tablespoon fenugreek seeds
2 tablespoons ground cardamom
2 tablespoons ground cinnamon
2 tablespoons ground turmeric
1/2 cup freshly ground hot red chili -- such as cayenne

Dry the whole spices in oven at 200F for 15 minutes, taking care not to burn them. Cool, and
grind them togher with the ground spices in a spice mill. Makes 2 cups.

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

* Exported from MasterCook *

Baghare Baigan - Spiced Eggplant - S. India

Recipe By : Indian Regional Cooking by Sumana Ray


Serving Size : 1 Preparation Time :0:00
Categories : Dressings Tamarind
East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 medium onions
3/4 teaspoon coriander seeds
1 1/2 teaspoons sesame seeds
2 teaspoons dry coconut
1 1/4 teaspoons fenugreek seeds
4 long eggplants -- wash and dry
3/4 cup oil
1/2 teaspoon mustard seeds
8 curry leaves
1 / " piece ginger root -- crushed
3 cloves garlic -- crushed
1/2 teaspoon ground turmeric
1 teaspoon chili powder
1 teaspoon salt
1/2 cup tamarind juice
1 tablespoon coriander leaves -- chopped
1 teaspoon mint leaves -- chopped
1 serve with hyderabadi biriyani -- see recipe

Place onions directly on open flame or under a very hot broiler, with skins still on , to roast
them. Turn them often. As soon as skins have turn black, remove form fire and peel. Grind
onions with coriander, 1 teaspoon cumin, sesame seeds, coconut and 3/4 teaspoon
fenugreek; put aside. Make tow cuts in eggplant crosswise from top to about 3/4 of the way
down toward the stalk. without cutting through. Heat oil in large skillet and fry eggplant until
browned and tender.

Drain and set aside. In same oil add remaining cumin, fenugreek, mustard and curry leaves
and as soon as mustard sputters add ginger, garlic, turmeric, chili and salt; stir- fry 30
seconds. Add ground paste and continue to stir-fry for 3-4 minutes until oil floats to top. Add
tamarind juice, sir, and after minute add fried eggplant and gently sir to coat eggplant with
spices. Cover and cook on medium heat for about 10-15 minutes. Garnish with coriander
and mint.

Serve with Hyderabadi Biriyani.

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

* Exported from MasterCook *

Baida Paratha

Recipe By : I
Serving Size : 6 Preparation Time :0:00
Categories : Dressings East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


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

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

* Exported from MasterCook *

Baigan Aur Tamaatar

Recipe By : Madhur Jaffrey, "An Invitation to Indian Cooking"


Serving Size : 2 Preparation Time :0:00
Categories : Curry Eggplant
Vegetarian *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 pound eggplant
2 tablespoons ghee
1 small onion -- finely chopped
1 clove garlic -- sliced
1/2 teaspoon turmeric
1 bay leaf
1 stick cinnamon -- (1 inch)
1/2 teaspoon salt
3/4 teaspoon cayenne pepper
1 slice fresh ginger -- (1/2 inch)
2 medium tomatoes
1 tablespoon garam masala

Wash and slice aubergines. Heat ghee and sauté the onion and garlic when hot for 2 to 3
minutes. Add turmeric, bay leaf and cinnamon stick and sauté for a further 2 minutes, stirring
frequently.

Stir in sliced eggplant. Add salt, cayenne and ginger. Blend together well.

Cook for 10 minutes. Add tomatoes, cover pot and cook for another 10 minutes.

Sprinkle with garam masala and serve.

Be careful not to overcook otherwise it will go very mushy.


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

* Exported from MasterCook *

Baigan Bharta (eggplant)

Recipe By : Aditi, Washington, DC


Serving Size : 2 Preparation Time :0:00
Categories : Vegetables East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/2 pounds eggplant
4 large onions -- finely chopped
3 large tomatoes -- chopped
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 piece fresh ginger -- (1 inch), chopped
-- fine
6 cloves garlic -- crushed
1 teaspoon coriander powder
4 black cardamoms -- crushed
6 white cardamoms -- crushed
1 1/2 sticks butter -- (6 oz)
fresh coriander leaves -- to garnish

Preheat oven to 350 degrees. Cook eggplant for 20 minutes in open pan. Remove and skin
well. Mash with a spoon. Melt butter and fry onions until light brown. Add tomatoes and
remaining ingredients. Cover and cook for 15 minutes. Garnish with fresh coriander leaves.
Serve with rice pilaf or chapatis.

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

* Exported from MasterCook *

Baigan Bharta - Spicy Eggplant - N. India

Recipe By : Indian Regional Cooking by Sumana Ray


Serving Size : 1 Preparation Time :0:00
Categories : Dressings East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound eggplant -- split lengthwise
3 tablespoons oil
1 large onion -- finely chopped
3 tomatoes -- chopped
1 tablespoon coriander leaves -- chopped
2 fresh green chilies -- finely chopped
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
3/4 teaspoon ground coriander
3/4 teaspoon salt

Place eggplant under preheated broiler for about 15 minutes, turning halves frequently until
skin becomes black and flesh soft. Carefully peel off skin and mash flesh. Heat oil in karai
or saucepan over medium heat and fry onion until soft. Add tomatoes, coriander leaves and
green chilies and for another 2-3 minutes. Add eggplant flesh, turmeric, chili, coriander and
salt; mix. Fry another 10-12 minutes and serve hot with chappatis.

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

* Exported from MasterCook *

Baigan Bhartha

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 medium large seedless brinjals
1 large onion finely chopped
1 large tomato grated
1/2 teaspoon ginger & garlic ground
1/2 lemon
1 tablespoon coriander chopped
1 teaspoon red chilli powder
1/2 teaspoon dhania -- (coriander seed)
-- powder
1/2 teaspoon grated coconut
1/2 teaspoon garam masala
salt to taste
3 tablespoons oil

Choose healthy firm brinjals.


Hold over a direct flame with stalk.

Turn and evenly burn till skin is charred.

Repeat for other brinjal. Cool a bit.

Hold under running water and gently scrape skin.

Remove stalks, put brinjal in a large bowl. Mash well.

Heat oil in a heavy saucepan.

Add ginger garlic, stir. Add onions, stir fry till pink.

Add tomatoes, all dry masalas, simmer till oil separates.

Add lemon juice, coconut, brinjals, coriander and salt.

Stir, simmer till oil separates again.

Garnish with coriander, serve hot with parathas, etc.

Making time: 20 minutes

Makes: 4 servings

Shelflife: fresh or freeze for further use.

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

* Exported from MasterCook *

Baingan Da Bhurtha

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 brinjals large -- seedless, healthy
2 onions finely chopped
1 tomato finely chopped
1 teaspoon garlic grated
1 teaspoon ginger grated
2 red chillies dried crushed
1 teaspoon cumin seeds
1 teaspoon red chilli powder
1 teaspoon dhania powder
1/2 teaspoon turmeric powder
1/2 teaspoon cinnamon-clove powder -- (refer)
1/2 teaspoon punjabi garam masala powder -- (refer)
salt to taste
2 teaspoons lemon juice
2 teaspoons ghee
2 tablespoons oil

Hold the brinjals with stems over fire, to burn skin. (Or run a few drops
of oil, microwave in a loose-lid bowl for 3 minutes).

When skin blackens, hold under running water.

Skin will not blacken if microwaved. Therefore peel.

Gently scrub off skin. Mash brinjals to a puree.

Heat oil in a heavy kadai. Add ginger garlic and stirfry for a minute.

Add onions, all dry masalas, except red chilli powder, stiry for a minute
more. Add tomatoes, brinjals, salt, lemon juice and stir.

Simmer for five minutes. Take in serving bowl.

Just before serving, heat ghee in a small pan.

Hold pan over bowl, add chilli powder, and pour immediately over bhartha.

Do not allow the chilli powder to burn.

Garnish with chopped coriander.

Serve hot with tandoori roti, paratha, etc.

Making time: 25 minutes

Makes: 4 servings

Shelflife: Best fresh (1 month on freezing.)


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

* Exported from MasterCook *

Baingan Ka Bharta (Mashed Roasted Eggplant)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Curry Eggplant
Vegetarian *Indian

Amount Measure Ingredient -- Preparation Method


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

On a medium flame, roast the eggplant until charred completely, turning occasionally. You
may also char the eggplant under a hot grill.

Place in a bowl; cover with cling film allowing the eggplant to sweat. Remove the charred
skin. Sweating helps to remove the skin easily. Run the eggplant under water to remove
any bits of charred skin. Mash the eggplant into a pulp.

In a wok or heavy skillet, heat oil. Add the onions, and cook until they become brown. Add
the chopped ginger, coriander, cumin and red chile powders. Add the tomatoes and fry until
oil leaves the sides of the pan.

Add the eggplant pulp, peas, lime juice and salt to taste. Stir.

Cover and cook on low heat until peas are cooked.

Garnish with garam masala and coriander leaves. Serve with any Indian bread.

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

* Exported from MasterCook *

Baingan Ka Rayta (yoghurt With Baked Spiced Eggplant)


Recipe By : Time Life Books: The Cooking of India
Serving Size : 4 Preparation Time :0:00
Categories : Dressings East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 medium-size eggplant -- (1 pound)
2 tablespoons vegetable oil
1/4 cup onions -- finely chopped
1 teaspoon salt
1 tablespoon garam masala
1 small firm -- ripe tomato,
-- coarsely chopped
1/4 cup fresh coriander -- finely chopped
1 cup unflavored yoghurt

Preheat the oven to 400 . With the point of a sharp knife, make 5 or 6 inch deep evenly
spaced slits in the eggplant and place it in a shallow baking dish. Roast the eggplant in the
middle of the oven for 45 minutes, or until it is soft to the touch. Watch carefully for any signs
of burning and regulate the heat accordingly. Remove the eggplant from the oven and when
it is cool enough to handle, peel it and chop the pulp coarsely.

Meanwhile, in a heavy 8- to 10-inch skillet, heat the vegetable oil over moderate heat until a
light haze forms above it. Add the onions and salt and, stirring constantly, cook for 7 or 8
minutes, or until they are soft and golden brown. Watch carefully for any signs of burning,
and regulate the heat accordingly. Add the garam marala, tomato and coriander, and stir for
1 minute. Still stirring, add the eggplant, and cook for 2 or 3 minutes longer.

Placc the yoghurt in a small bowl, add the entire contents of the skillet, and gently but
thoroughly toss the ingredients together. Taste for seasoning, cover tightly, and refrigerate
for at least 1 hour, or until completely chilled.

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

* Exported from MasterCook *

Baingan Pakoras (deep Fried Eggplant)

Recipe By : Time Life Books: The Cooking of India


Serving Size : 6 Preparation Time :0:00
Categories : Dressings East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 medium-size eggplant -- washed but not
peeled
cut in half lengthwise -- and each half
sliced crosswise into 12 pieces
1 tablespoon salt
1 cup besan -- (chick-pea flour)
1/4 cup rice flour
1 teaspoon ground cumin
1/4 teaspoon ground hot red pepper
3/4 cup cold water
vegetable oil for deep frying

Drop the eggplant into a bowl, sprinkle it with salt, and turn the pieces about with a spoon to
coat them evenly. Set aside for at least 30 minutes.

Meanwhile, prepare the batter. Combine the chick-pea flour, rice flour, cumin and red
pepper in a deep bowl and, when they are well mixed, pour in the water, stirring constantly.

Pour 3 cups of vegetable oil into a 10-inch karhai or 12-inch wok, or fill a deep fryer with oil to
a depth of 2 or 3 inches. Heat the oil until it reaches a temperature of 350* on a deep-frying
thermometer.

Squeeze the eggplant pieces gently but firmly to remove as much of their moisture as
possible. With tongs or a slotted spoon, dip one piece at a time into the batter and then drop
it into the hot oil. Fry the eggplant in batches of 5 or 6 pieces for about 5 minutes, or until
golden brown on all sides. As they brown, transfer them to paper towels to drain.

Baingan pakoras are traditionally served as a snack or as part of a meal.

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

* Exported from MasterCook *

Baked Apples a La Gratissimum

Recipe By : Exotic Herbs - Carole Saville


Serving Size : 4 Preparation Time :0:00
Categories : Curry Dressings
East Indian Appetizers
Fruit *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 golden delicious apples
1/2 cup maple syrup
1 tablespoon east indian basil -- finely minced
1/2 teaspoon ground cinnamon
1/4 teaspoon lemon zest
1 tablespoon butter
1 cup apple juice

Preheat oven to 350F. Prepare the apple. With a melon baller core each apple, takeing care
not to cut through to blossom end. With a sharp knife score evenly around each apple 1/8
inch deep about one third of the way down form the stem end. Place apples in a Pyrex
baking dish or pie pan and pour in water to reach 1/2 inch up the side of pan. In medium
bowl, whisk together maple syrup, East Indian basil, cinnamon, and lemon zest.

Pour equal amount of mixture into cavity of each apple. Dot each apple with butter. Bake
apple, basting them ever 10 minutes with apple juice until they are tender when pierced with
a skewer, about 40 minutes. Place apple on 4 small dessert plates or bowls and serve
immediately.

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

* Exported from MasterCook *

Baked Bread Rolls

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 slices soft bread fresh
1 tablespoon butter softened
2 flakes garlic crushed
1/2 teaspoon crushed red chilli
salt to taste
1 tablespoon grated cheese

Roll the bread flat with the help of a rolling pin.

Mix the salt, chilli, garlic in the butter.

Apply on all slices generously.

Roll one slice tightly from end to end.

Brush all over with a bit of butter.

Coat the roll with grated cheese by rolling in it.

Repeat for all slices. Cover rolls with a moist cloth.


Place in the refrigerator for 30 minutes.

Bake in a hot oven for 10-15 minutes or till golden brown and crisp.

Serve hot with ketchup.

Note: If you have trouble keep the rolls in place when raw, secure them
with toothpicks before placing in the fridge. Remove toothpicks before
baking.

Making time: 10 minutes (excluding chilling and baking time)

Makes: 6 rolls

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

* Exported from MasterCook *

Baked Curried Rice

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Curry Rice
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/2 tablespoons butter
1 cup chopped onion
1/4 teaspoon minced garlic
1 cup rice
1 tablespoon curry powder -- to taste
1 1/2 cups broth -- (or water)
2 sprigs parsley
1 bay leaf

1. Preheat oven to 400F.

2. Obtain casserole or heavy ovenproof saucepan with a close-fitting lid.

3. Over a burner on moderate heat, melt half the butter in the casserole and cook the onion
and garlic, stirring constantly, until the onion is translucent.
4. Add the rice and stir until well-coated with butter.

5. Add the curry powder and stir until well-blended.

6. Add the broth and stir to make sure there are no lumps.

7. Add the parsley and bay leaf on top.

8. Cover and bake in the oven for 17 minutes (Franey says exactly 17 minutes, but basically
"cook until done.")

9. Discard parsley and bay leaf, and stir in remaining butter.

Notes:

This basic recipe may be varied by modifying quantities (for example, less onion) or adding
ingredients (for example, pine nuts or apple chunks).

This is a slight modification of the "Riz a l'Indienne" from the 60-Minute Gourmet (Pierre
Franey). It's more French than Indian, and goes well with, say, sauté in cream.

Source: Sharon Raghavachary

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

* Exported from MasterCook *

Baked Flatbread With Garlic (Lahsooni Naan)

Recipe By : Vegetarian Gourmet, Autumn 1993


Serving Size : 12 Preparation Time :0:00
Categories : Breads *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups unbleached all-purpose flour
2 teaspoons baking soda
1 tablespoon cream of tartar
1/4 teaspoon sea salt
1/2 cup water
2 tablespoons egg, beaten
1 cup soymilk or low-fat milk
2 tablespoons canola oil
1/4 cup olive oil or melted ghee
2 cloves garlic -- minced

Combine flour, baking soda, cream of tartar and salt. Set aside.

Whisk water and egg . Mix egg, soy milk and canola oil in a large bowl. Add flour mixture to
soymilk mixture and stir until dough forms a ball. Knead briefly, place in a greased bowl and
cover with a damp towel. Let dough rest in a warm, draft-free area for 2-1/2 to 3 hours.
Preheat oven to 400F. Lightly oil baking sheets.
Sauté garlic in olive oil for 2 minutes. Set aside.

Lightly coat hands with vegetable oil and knead dough on a lightly floured surface until
smooth, about 3 minutes. Divide dough into 12 equal pieces and roll each into a ball.
Flatten each ball with hands, roll into an oval about 3/8" thick and stretch ends to form a
teardrop shape (wide at base and tapering to a point on top). Place on baking sheets and
brush with garlic oil. Bake on middle rack for 6 to 8 minutes.

HINT: After baking, place under broiler to brown.

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

* Exported from MasterCook *

Baked Lemon' N' Spice Basmati Rice

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Rice East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups basmati rice
3 tablespoons olive -- coconut, or corn
-- oil
2 teaspoons salt
8 whole cloves -- (to 10)
1 pinches saffron
1/2 tablespoon cumin seeds -- (zeera)
1 teaspoon curry powder
1 teaspoon garam masala
1 teaspoon ground cinnamon

The cooking process: Prior to cooking, keep the rice portion well soaked in a mixture of warm
water, 1/4 glass of white wine and some lemon juice for at least 2 hrs. Then drain the liquid
stuff and prepare to fry the rice. Take a pan and fill it with amount of oil prescribed above.
Put the rice in the pan and fry it for the next 6 minutes. Then add the rest of the ingredients
along with some wine, fresh lemon peel, finely chopped green peppers and coriander
(dhania leaves) and keep on frying for another 5 minutes. If you want you can also fry
chopped cashews and almonds along with rest of the stuff for some added richness in the
taste.

Meanwhile, keep the oven hot at 350-400 degrees. In a deep dish casserole transfer the
fried rice along with almost 3.5 cups of hot water. Cover the casserole with an aluminum foil
and bake it in the oven for 30-40 minutes. In order to check if the rice are done, you can
uncover the foil and check if all the water has dried. Present the rice in an oval platter with
fresh coriander and ginger sprinkled on the top.

This dish can be relished with a host of curried or roasted or spicy vegetables.
------------------

* Exported from MasterCook *

Baked Potato Paneer Pick-ups

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 large boiled potatoes
150 gram paneer -- (cottage cheese)
7 green chillies -- (7 to 8)
1 1 inch piece ginger
2 tsp butter -- (2 to 3)
salt -- pepper to taste
2 tablespoons chopped corriander
1 large pinch ajwain seeds -- (oregano)
1/2 teaspoon tandoori masala -- (of any good brand)
2 flakes grated or crushed garlic
1/2 cup curd
1/2 tablespoon corn flour

Tie the curd in a muslin cloth and hang for 2 hours.

Melt the butter. Cool a little. Add the curd, tandoori masala, salt,
oregano (ajwain seeds), garlic, half the coriander, half the chilli and
ginger crushed.

Cut the potatoes into thick rounds.

Marinate in above mixture.

Keep aside for 10-15 minutes.

Meanwhile, crush the paneer with hands till crumbly.

Add remaining chilli, ginger, coriander, salt, cornflour and mix lightly.

Take one slice of potato, spread some paneer mixture and place another
slice on top.

Arrange each sandwich on a wire rack and bake in pre-heated oven till the
potatoes are browned lightly.
Each sandwich may also be dipped in the following batter, deep-fried as
bhajias and served with sauce.

White flour, salt, pinch soda-bicarbonate.

Make batter with water.

It should be neither too thin not too thick.

Instead of baking, dip each sandwich and deep-fry till crisp.

Serve hot either way.

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

* Exported from MasterCook *

Baked Potato With Curried Mushrooms

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 potato -- (6 oz), scrubbed
1 teaspoon margarine
1 shallot or small onion -- chopped
2 ounces mushrooms -- sliced
1 teaspoon mild curry powder
1 teaspoon tomato puree
1 tablespoon low fat natural yogurt
1 teaspoon fresh mint -- (or)
1/2 teaspoon dried mint -- optional
salt and pepper
1 sprig fresh mint -- to garnish

1. Preheat the oven to 400F. 2. Bake the potato in the oven for about 1 hour until cooked:
(alternatively microwave on high for approximately 6 minutes). 3. Meanwhile heat the
margarine in a small saucepan and saut‚ with shallots or onion for about 5 minutes until
softened. Add the mushrooms and cook for 2 more minutes. Add the curry powder and stir
well. 4. Blend the tomato puree and yogurt. Add the chopped mint if using, and season with
salt and pepper. Stir into the mushroom mixture and heat gently for one to two minutes
stirring constantly. 5. Split the baked potato and fill with the curried mushroom mixture.
Garnish with a sprig of mint. Preparation 10 minutes: cooking 1 hour (10 minutes if
microwaved).

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

* Exported from MasterCook *

Baked Puri

Recipe By :
Serving Size : 1 Preparation Time :0:15
Categories : Bombay Snacks
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup whole wheat flour
1 teaspoon oil
1/4 teaspoon salt
water

Crisp snack, popular in Bombay and Gujrat (Western India).

Preparation time: 5 minutes Cooking time: 10 minutes Makes 25 puris.

1. Mix the flour, oil and salt. Add water and prepare a stiff dough. Knead well.

2. Divide the dough into 25 portions.

3. Roll out into thin rounds and prick with a fork.

4. Arrange the rounds on a baking tray.

5. Bake in a hot oven at 350F for 10 minutes.

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

* Exported from MasterCook *

Baked Samosa Logs With Fruit-sweetened Tomato Chutney


Recipe By : Vegetarian Times, July 93
Serving Size : 8 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
***LOGS***
8 cups cauliflower -- diced
1 1/3 cups baby peas -- (fresh or frozen)
1 1/2 tablespoons unsweetened coconut flakes
1 teaspoon curry powder
1/8 teaspoon cayenne pepper -- (or)
1/2 teaspoon paprika
2 tablespoons chopped fresh cilantro
1 1/2 tablespoons lemon juice
1/2 teaspoon salt
12 whole-wheat chapatis
olive oil spray or olive oil -- for brushing
***CHUTNEY***
2 teaspoons virgin olive oil
2 tablespoons freshly grated ginger root
1/2 tablespoon minced jalapeno pepper
1 teaspoon cumin seeds -- crushed
1/2 tablespoon coriander seeds -- crushed
5 1/2 cups tomato puree
2 cups diced tomatoes with juice
1/2 cup white grape juice
salt and pepper -- to taste

Logs: Steam cauliflower in a large pan for 10 minutes. If using frozen peas, defrost; add
peas and steam for 3 more minutes. Transfer cauliflower and peas to a bowl and add
coconut, curry powder, cayenne or paprika, cilantro, lemon juice and salt. Toss to mix.
Allow mixture to cool slightly and divide into 12 portions, about 1/2 cup each.

Place one chapati on a work surface and brush lightly with water. With your hands, shape a
portion of the vegetable mixture into a log. Place about 1 1/2 inches from the bottom edge of
the chapati. Roll chapati halfway, fold in sides, then finish rolling into a log. Place on a
baking sheet, seam side down. Repeat processwith remaining chapatis.

Preheat oven to 375 degrees. Spray or brush samosas lightly with oil. Bake for 15 to 20
minutes, until crisp and golden. Cut each samosa in half.

Makes 24 logs; serves 8.

Serve with fruit-sweetened tomato chutney.

Hints: Samosas can be made a day ahead of time and baked just before serving. If you can't
find chapatis, you can substitute flour tortillas (either white or whole wheat).

Chutney: Heat oil in a large saucepan. Add ginger, pepper, and cumin and coriander seeds.
Cook until fragrant, about 1 to 2 minutes. Add remaining ingredients and bring mixture to a
boil. Reduce heat an simmer, uncovered, for 35 to 40 minutes. Makes about 1 1/2 cups.
Hints: Chutney can be made up to 2 ays before serving. Store in the refrigerator. If you
double the recipe, increase cooking time by 15 minutes. If you freeze the chutney, season
with salt and pepper before serving.

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

* Exported from MasterCook *

Baked Samosas

Recipe By : Pizza Etc. From Your Bread Machine


Serving Size : 8 Preparation Time :0:00
Categories : Snacks East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup evaporated milk -- (plus)
2 tablespoons evaporated milk -- if needed
3 tablespoons unsalted butter
2 teaspoons sugar
3/4 teaspoon salt
2 1/2 teaspoons yeast
3 cups flour
***FILLING***
1 medium idaho potatoes -- cut into chunks
1 cup frozen peas
1 medium onion -- chopped
2 tablespoons oil
2 cloves garlic -- finely chopped
2 teaspoons fresh ginger -- finely chopped
1 teaspoon dried coriander
1/2 teaspoon cumin
1/4 teaspoon pepper
1/4 teaspoon salt
***TOPPING***
1 medium egg -- (beaten with:)
1 tablespoon water

Place all dough ingredients in machine and program for knead and first rise. Press start.
The dough will be quite firm but it should be moist enough to hold together. Make the filling
while the dough is rising.

Place the potato cubes in a small saucepan and cover with water. Bring to a boil over
medium high heat, lower the heat to medium and continue cooking for 10 minutes, or until
they have slightly softened but are not cooked through. Add the peas to the boiling water for
the last minute of cooking. Drain the water from the potato cubes and peas. Heat the oil in a
large frying pan set over medium high heat and add the onions, garlic and ginger. Saute
until the onions are translucent. Add the potato cubes, peas, coriander, cumin, pepper and
salt and stir until well mixed. Remove from the heat and cool slightly.

Turn the finished dough out on a lightly floured surface and divide it into 8 equal balls. Let
the balls rest 10 minutes.

Preheat the oven to 350F with the rack in the center position. Lightly spray a large baking
sheet with vegetable cooking spray. On a lightly floured surface, roll each ball of dough to a
7" circle, rolling from the middle toward the edge. Distribute the filling evenly among the
circles, about 3 heaping tb for each one. Lightly moisten the edge of each circle with water
and fold over to form a semicircle. Press the edges together firmly. Fold the pressed edge
inward toward the filling and press with you fingertips to seal. Lift the samosas onto the
prepared baking sheet and generously brush the tops with the egg glaze. Bake the samosas
for 15 minutes, or until they are a rich golden brown. Serve hot from the oven.

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

* Exported from MasterCook *

Baked Samosas A.b.m.

Recipe By : Pizza Etc. From Your Bread Machine


Serving Size : 8 Preparation Time :0:00
Categories : Snacks *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup evaporated milk -- (plus)
2 tablespoons evaporated milk -- if needed
3 tablespoons unsalted butter
2 teaspoons sugar
3/4 teaspoon salt
2 1/2 teaspoons yeast
3 cups flour
***FILLING***
1 medium idaho potatoes -- cut into chunks
1 cup frozen peas
1 medium onion -- chopped
2 tablespoons oil
2 cloves garlic -- finely chopped
2 teaspoons fresh ginger -- finely chopped
1 teaspoon dried coriander
1/2 teaspoon cumin
1/4 teaspoon pepper
1/4 teaspoon salt
***TOPPING***
1 medium egg -- (beaten with:)
1 tablespoon water

Place all dough ingredients in machine and program for knead and first rise. Press start.
The dough will be quite firm but it should be moist enough to hold together. Make the filling
while the dough is rising.

Place the potato cubes in a small saucepan and cover with water. Bring to a boil over
medium high heat, lower the heat to medium and continue cooking for 10 minutes, or until
they have slightly softened but are not cooked through. Add the peas to the boiling water for
the last minute of cooking. Drain the water from the potato cubes and peas. Heat the oil in a
large frying pan set over medium high heat and add the onions, garlic and ginger. Saute
until the onions are translucent. Add the potato cubes, peas, coriander, cumin, pepper and
salt and stir until well mixed. Remove from the heat and cool slightly.

Turn the finished dough out on a lightly floured surface and divide it into 8 equal balls. Let
the balls rest 10 minutes.

Preheat the oven to 350F with the rack in the center position. Lightly spray a large baking
sheet with vegetable cooking spray. On a lightly floured surface, roll each ball of dough to a
7" circle, rolling from the middle toward the edge. Distribute the filling evenly among the
circles, about 3 heaping tb for each one. Lightly moisten the edge of each circle with water
and fold over to form a semicircle. Press the edges together firmly. Fold the pressed edge
inward toward the filling and press with you fingertips to seal. Lift the samosas onto the
prepared baking sheet and generously brush the tops with the egg glaze. Bake the samosas
for 15 minutes, or until they are a rich golden brown. Serve hot from the oven.

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

* Exported from MasterCook *

Bakmi Goreng Jawa

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Vegetables Cheese And Eggs
Vegetarian *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/4 kilograms egg noodles
oil
20 grams garlic paste
40 grams leek stalk -- chopped
40 grams cabbage -- shredded
30 grams bean sprouts
40 grams onion -- sliced
1 tomato -- sliced (80 g.)
20 grams red chile paste
4 teaspoons soy sauce
4 eggs -- scrambled
a pinch of MSG
salt to taste

BRING plenty of water to a boil. Add a few drops of oil. Add the egg noodles and boil for
two minutes. Drain the noodles and keep aside. Heat oil in a wok. Add garlic paste and
sauté for two minutes. Then add all the vegetables, the boiled noodles, red chile paste, soy
sauce and the seasoning. Toss well for one minute.

Serve hot, garnished with scrambled egg if so desired.

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

* Exported from MasterCook *

Balfa With Dal

Recipe By : "Rotis and Naans of India" by Purobi Babbar


Serving Size : 10 Preparation Time :0:00
Categories : Curry Breads
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
***FOR BALFA***
2 cups whole wheat flour -- (225 grams)
4 tablespoons ghee or oil
1 tablespoon salt
water for kneading
extra ghee or oil
***FOR DAL***
1 1/8 cups mung beans -- split (moong dal)
5 1/2 cups water -- (1.25 l)
1 tablespoon turmeric powder
2 teaspoons salt
1 tablespoon sugar
2 medium onions -- chopped
2 green chiles
2 bay leaves
2 sticks cinnamon -- (2 inches)
3 tablespoons oil
2 tablespoons fresh coriander -- (cilantro), chopped

Rajasthani bread

Put split mung beans (moong dal) with water in a heavy pan over high heat. Add half of the
chopped onion, salt, sugar, green chiles, bay leaves, cinnamon sticks. Sift flour with salt; rub
in ghee or oil. Knead to a smooth dough. Divide the dough into 10 parts and shape them
into round balls. Drop these balls in the boiling dal, reduce heat. Cook for 25 minutes then
remove the cooked flour balls one by one from the dal. Place the cooked flour balls in a
greased baking dish. Bake in a preheat oven 375F (190 C/ gas mark 5) until the skin of the
balls begins to crack and the color turns light brown. Place them in a dish and press each of
them in the center with your thumb. Break lightly and put 1 or 2 tsp. ghee in each bafla. Can
be eaten without ghee too. Heat 3 Tbsp. oil in a pan. Fry remaining half of onions until
lightly browned. Pour cooked dal. Stir well. Let it boil 2-3 times. Remove from heat and
sprinkle with chopped coriander. Serve baflas with dal.

Note: Dal (beans) should be poured over the baflas, breaking them completely. Other
vegetable dishes or chutney can be served with it also.

SERVES: 10

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

* Exported from MasterCook *

Balti Chick-Peas (Chanay Ka Shorba)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Balti Soups And Stews
Vegetarian Curry
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup oil
1/4 cup grated onion
1/2 teaspoon ground fresh root ginger
1/2 teaspoon ground fresh garlic
1/2 cup finely chopped fresh -- tomatoes
3/4 pound chick peas, cooked or canned -- drained
1/2 teaspoon salt
1/2 teaspoon red chile powder
1 pinch ground turmeric
2 1/2 cups water
1 whole fresh green chile
2 tablespoons chopped fresh coriander
1 teaspoon garam masala

1 Put the oil into a *karai* or deep frying pan, add the onions and fry for 5 minutes or until
golden brown. Add the ginger, garlic, and tomatoes, and simmer, covered for 10-15 minutes
on low heat until the oil separates and the mixture forms a pulp. Add a tablespoon of water
at a time if required.

2 Add the cooked or canned chick-peas, salt, red chile powder, and turmeric, and stir well.
Add 6 tablespoons of boiling water and simmer on low heat for 5-7 minutes or until excess
water evaporates and there is a thick gravy. The dish can be served at this point as a
masala curry.

3 For a "runny" curry, add 1 pint of boiling water and simmer again over low heat for 10-15
minutes. Increase or decrease amount of water to your liking.

4 Add the whole chile, coriander, and garam masala. Remove from the heat and leave,
covered, for 5 minutes or until the oil rises to the top.
Serve with rice and plain salad.

Source: "A Taste Of Baltistan", Sabiha Khokhar

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

* Exported from MasterCook *

Balti Chicken Tikka Masala

Recipe By : Pat Chapman "Balti Curry Cookbook"


Serving Size : 4 Preparation Time :0:00
Categories : Chicken Beef
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
675 gram chicken; weighed prepared-skinned and
-- boned & cubed
3 tablespoons ghee or oil
3 galic loves; up to double
225 gram onion; v finely chopped
4 tablespoons balti masala paste
200 milliliter balti chicken stock
1 tablespoon balti garam masala
1 tablespoon coriander; v finely chopped
aromatic salt
***MARINADE***
300 gram greek yoghurt
1 tablespoon dry fenugreek leaves; ground
1 tablespoon dried mint; ground
2 tablespoons tandoori masala paste
1/2 teaspoon orange or red food colouring
1/2 teaspoon salt

This is the Balti house version of the UK's most popular curry dish.

1 Mix together the marinade ingredients in a non metallic bowl. Put the skinned, boned
chicken bits (3 cm cubes) in it, mix well, cover and marinate refigerated 24 hoursa or so.

2 After the marination, heat a third of the ghee/oil in the karahi. Spoon half the chicken and
its marinade into the karahi and briskly stir fry for 5 minutes. Remove and repeat with the
other half, using a further third of the ghee/oil (IMH or bake in very hot oven).

3 Wipe the karahi clean and heat the last third of the ghee. Stir fry the garlic for 30 seconds.
Add the onions, reduce heat and stir fry for about 10 minutes, allowing the onion to become
translucent and begin to brown.

4 Add the masala paste and the chicken, along with the stock. Simmer, stirring, on a lowish
heat for about 10 minutes. When cooked right through, add the garam masala, very finely
chopped fresh coriander leaves and aromatic salt to taste.
Note You may use any poultry or game meat or joints for this recipe.

IMH notes. Use any tandoori chicken recipe and ordinary chicken stock, masala paste,
garam masala etc, and follow from step 3, and you would have a non Balti version.

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

* Exported from MasterCook *

Balti Eggplant Bhartha (Bengun Bhartha)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Balti Curry
Vegetarian Eggplant
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/8 pounds eggplant
3 tablespoons corn oil
1 teaspoon whole cumin seeds
1 teaspoon ground fresh garlic
1/4 pound chopped fresh tomatoes
1/2 teaspoon salt
1/2 teaspoon red chile powder (to taste)
1 teaspoon turmeric
1 teaspoon ground cumin
3/4 cup onions or -- finely sliced
3/4 cup spring onions -- chopped
1 teaspoon chopped fresh green chiles
6 tablespoons chopped fresh coriander
1 teaspoon garam masala

1 If the eggplants are fist-sized or smaller, bake them whole under a preheated grill for 4
minutes each side, or until brown on all sides. If the eggplant is large, then cut in half and
grill both sides. Lower gently into cold water to cool, then carefully peel off the skin and
discard. Chop up, or use a fork to mash the eggplant into a coarse pulp.

2 Put the oil into a *karahi* or large frying pan, add the whole cumin and garlic, and when
the mixture sizzles, add the eggplant pulp, tomatoes, salt, red chile powder, and turmeric.
Stir well, then simmer, covered, on low heat for 10 minutes. If the mixture begins to stick to
the bottom, add 2 tablespoons of water and stir.

3 Add the coriander and cumin, and simmer, covered, for 2 minutes. Finally add the onions,
fresh chiles, fresh coriander, and garam masala. Remove from the heat and keep, covered,
for 5 minutes before serving.

Serve with chapatis or plain rice.


Source: A TASTE OF BALTISTAN, Sabiha Khokhar

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

* Exported from MasterCook *

Balti Masala Paste

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Balti Spices And Pastes
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 recipe Balti masala spice
6 fluid ounces vinegar -- (spiced or plain)
6 fluid ounces vegetable oil, sunflower or peanut

A paste which, like Balti sauce, appears repeatedly in Balti recipes.

Place the ground spices in a bowl. Add vinegar, and water sufficient to make a paste. Let
stand 10-15 minutes.

Heat the oil in a wok. Add the paste. Stir-fry until the water content is cooked out (about 3-5
minutes) and the paste thickens and begins to bubble with the same kind of boiling noise that
oatmeal makes. Remove from heat.

Bottle while hot in boiled jars. When in the bottle, add heated oil to top off, seal, and store.

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

* Exported from MasterCook *

Balti Masala Spice Mix

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Balti Spices And Pastes
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 tablespoons coriander seeds
2 tablespoons white cumin seeds
2 2 inch pcs cassia bark
1 teaspoon fennel seeds
2 teaspoons black mustard seeds
4 cloves
1/2 teaspoon wild onion seeds
1/2 teaspoon fenugreek seeds
1 teaspoon dry fenugreek leaves
10 dry curry leaves
1 teaspoon green cardamom seeds
1/2 teaspoon lovage seeds

This is the basic spice mix for making Balti masala paste. It can also be used dry, while
cooking.

Roast, cool and grind the whole spices. Mix with the ground ones, and store tightly covered
(a recycled spice bottle is ideal).

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

* Exported from MasterCook *

Balti Masoor Dhal

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Balti Vegetarian
Dals *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 pound split skinless lentils -- (masoor dhal)
2 1/2 cups water -- approx.
1 teaspoon salt
1/2 teaspoon red chile powder
1/4 teaspoon ground turmeric
4 cloves garlic -- peeled, and
2 small clov garlic, peeled -- thinly sliced
-- sliced
1 cup chopped fresh tomatoes
2 tablespoons ghee -- or
4 tablespoons corn oil
1 sliced fresh green chile -- (optional)
2 tablespoons fresh coriander -- chopped
1 tablespoon garam masala

1 Wash the dhal in 2 or 3 changes of water and soak in warm water for 30 minutes. Drain
and discard the water.

2 Put the dhal into a *karahi* or saucepan and add just enough water to cover the dhal. Add
the salt, chile powder, turmeric, whole garlic cloves, and tomatoes. Bring to the boil, then
simmer, covered, for 10 minutes or until dhal is cooked but until whole.
3 In a small frying pan, heat the ghee or oil and add the garlic slices. Once they start to
sizzle and turn slightly brown, remove from the heat. Pour onto the dhal in the *karahi*, but
do not stir.

4 Garnish with fresh chile slices, if liked, and coriander and garam masala. Do not stir. The
beauty of this dish is to serve with a top layer of fat, and if you have used ghee, it will have a
silky look and Serve with chapati, naan or rice. If serving with rice, increase the amount of
water so that the dhal is more liquid.

Source: A TASTE OF BALTISTAN by Sabiha Khokhar

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

* Exported from MasterCook *

Balti Okra Masala (Masala Bindi)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Balti Vegetables
Vegetarian Curry
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/8 pounds okra
1/4 cup oil
1/2 pound onion -- cut into thin
-- slices
1 tablespoon grated fresh root ginger
1 ounce tomatoes -- finely chopped,
-- fresh
1 teaspoon salt
1/2 teaspoon ground turmeric
1 teaspoon ground fresh green chiles
2 tablespoons whole coriander leaves

1 When buying okra, always pick the small firm ones as they are easier to cook. Wash the
okra in cold water and wipe off excess water with kitchen paper. Cut off tops and tails of
okra and either leave okra whole, or cut into 5 cm (2-inch) pieces.

2 Put the oil into a *karai* or deep frying pan, add the onions and fry until they are
transparent. Add the ginger, tomatoes, salt, turmeric and chiles. Simmer mixture on low
heat for 7-10 minutes or until the liquid is reduced.

3 Add the okra and stir once. Simmer for 10 minutes on low heat or until okra is cooked but
until firm to touch. Do not stir too often as okra is a very delicate vegetable and may break
up. Sprinkle with coriander leaves.

Serve with a raita and chapatis.

Source: A TASTE OF BALTISTAN by Sabiha Khokhar


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

* Exported from MasterCook *

Balti Potatoes And Coriander (Aloo Dhaniya)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Balti Vegetarian
Potatoes *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 bunches fresh coriander
2 tablespoons oil
1/4 pound onion, grated -- or finely chopped
1 teaspoon -- ground
1/2 pound potato, peeled -- cut into cubes
1 teaspoon salt
1/2 teaspoon red chile powder
1/2 teaspoon turmeric
1 teaspoon ground fresh green chiles -- (optional)
1 tablespoon ghee or
2 tablespoons oil
1 teaspoon grated fresh root ginger

1 To prepare the coriander, take the leaves off the stalks, add to a large bowl with plenty of
water and soak for 20 seconds, so the silt can settle to the bottom. Gently remove the
leaves and chop finely or blend in a food processor.

2 Put the oil in a *karai* or deep frying pan, add the onions and fry until transparent. Add the
garlic and fry for 1 minute, then add the potatoes, salt, red chile powder and turmeric. Cook
on lowest heat setting for 5 minutes, or until potatoes are par-cooked.

3 Add the coriander and fresh chiles (if used) and mix once. Simmer on low heat, for 10
minutes or until potatoes are fully cooked. Stir from time to time to prevent mixture from
sticking to the bottom. If the potatoes are cooked but liquid remains, cook uncovered until it
evaporates.

4 In a small frying pan add the ghee and grated ginger and cook on low heat for 1 minute or
until brown. Pour on top of the vegetables in the *karai* -- this is called "tarka". Take to the
table to serve, without mixing.

Serve with warm naan bread or chapattis brushed with some oil or butter, and a bowl of
natural yogurt and thin slices of mooli (white radish).

Source: "A TASTE OF BALTISTAN" by Sabiha Khokhar

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

Balti Sauce - 1

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Balti
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons vegetable oil
4 onions -- chopped
1 small piece ginger -- peeled, grated
1 large garlic clove -- crushed
1 tomato -- chopped
1 tablespoon paprika
1/2 teaspoon turmeric
1/2 teaspoon cumin -- ground
1/2 teaspoon coriander -- ground
1 teaspoon chile powder
1/2 bunch fresh coriander -- chopped
salt to taste

Heat the oil in a large saucepan over moderate heat. Fry the onions, ginger and garlic until
the onions are translucent. Add the tomato and stir-fry, breaking it up with the spoon. Pour
in 1 pint water, and stir in the other ingredients. Bring to the boil.

Lower heat, cover and simmer for 30 minutes. Remove from heat and allow to cool. Pour
into a blender or food processor and puree.

Source: "100 BEST BALTI CURRIES", Lowe & Davidson

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

NOTES : This is only one formula of thousands possible. There's no more a single recipe for
Balti sauce than there's a single recipe for chile. Some cooks like more garlic, some more
chile powder; some use fresh chiles as well: some add yogurt, coconut, cream...you name
it.

* Exported from MasterCook *

Balti Sauce - 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Balti Sauces
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 tablespoons cooking oil
2 large onion -- chopped
2 tablespoons root ginger -- finely chopped
3 green chiles -- chopped
15 whole cloves
10 green cardamom pods -- split open
1 tablespoon ground coriander
1 tablespoon paprika
1 tablespoon ground cinnamon
1 tablespoon turmeric
2 teaspoons ground cumin
1 teaspoon ground fenugreek
1 teaspoon mustard powder
1 15 oz can tomatoes -- chopped
1/2 quart stock -- (beef, chicken, or
-- vegetable)
3 tablespoons lemon juice

1. In a balti*, or similar device, heat the oil and fry the onions, garlic and ginger for 5 minutes.

2. Add the chiles and cook for 1 minute further.

3. Add the spices and stir in well, continuing to fry for another minute.

4. Stir in the tomatoes, stock, and lemon juice.

5. Bring to the boil, and simmer for 20 minutes.

6. The sauce may be used immediately, or kept in the fridge for 3-4 days.

* similar to a wok

Source: Monochrome BBS Food and Drink section.

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

* Exported from MasterCook *

Balti Sauce - 3

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Balti Sauces
*Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound onions -- peeled and
-- quartered
1 ounce fresh ginger -- peeled and roughly
-- chopped
6 garlic cloves -- roughly chopped
salt to taste
3/4 pint water
1 4 ounces can tomatoes
4 tablespoons vegetable oil
4 teaspoons fenugreek leaves -- dried
1/2 teaspoon ground black pepper
4 whole green cardamon pods -- tops pinched
1 tablespoons balti masala

1 Mix together the water, onions, garlic, ginger and salt in a karahi. Bring to the boil and
simmer for 10-15 minutes.

2 Meanwhile heat the oil in a frying pan and fry all the spices together. Add the tinned
tomatoes and simmer for 10 minutes. When the onion mixture is cooked, stir in the tomato
mixture and simmer together for a further 10 minutes.

3 Place the sauce in a food processor or blender and blend. It is now ready for use.

4 The sauce can be frozen or best refrigerated for 4-5 days.

Notes: Recipe written by Caroline Leney

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

* Exported from MasterCook *

Balti Sauce - 4

Recipe By : Chicago Tribune (modified)


Serving Size : 15 Preparation Time :0:40
Categories : Curry Dressings
East Indian Appetizers
Chiles *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup low sodium chicken broth
3 serrano peppers -- seeded and chopped
2 large yellow onions -- sliced
1 teaspoon garlic -- minced
1 teaspoon fresh ginger -- minced
1 teaspoon turmeric
1 teaspoon garam masala
14 1/2 ounces canned tomatoes -- chopped
1/2 cup fresh cilantro leaves

Heat 1/4 cup of chicken broth in a large saucepan. Add serrano peppers, onions, garlic, and
ginger. Saute until onions are soft, about 5 minutes. Add remaining ingredients. Heat to a
boil. Lower heat; simmer 20 minutes. Let cool. Pour mixture into blender and add 1/4 cup
of chicken broth. Yields 3 cups. Puree until smooth. Sauce can be refrigerated for a week
or frozen for up to two months.

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

NOTES : "Balti- basically, a stir-fried curry- originated with a nomadic people in India. Now
it's the most popular dish at hot Indian restaurants in England. "Balti houses" are more
popular in England than in India, where the cuisine is so regional. It supposedly comes from
the 'Baltistan' region in northern India- it's now part of north Pakistan- where the people were
nomadic and carried minimal cooking equipment."

* Exported from MasterCook *

Bamia

Recipe By :
Serving Size : 4 Preparation Time :1:00
Categories : Meat Curry
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 kilogram boneless stewing lamb or beef
2 tablespoons ghee or butter
1 large onion -- chopped fine (70 g)
1/2 teaspoon cumin powder
1 cup chopped and peeled tomatoes
2 tablespoons tomato puree -- (30 ml)
1/2 cup stock or water -- (120 ml)
salt -- to taste
freshly ground black pepper -- to taste
1/2 teaspoon sugar
500 grams fresh okra -- (lady fingers)
1 tablespoon ghee

TRIM the meat and cut into three cm cubes. Heat ghee or butter in a heavy bottomed pan
and brown the meat well, adding a single layer of meat to the pan at a time. Remove from
the pan and transfer to a casserole. Lower the heat, add onion and fry gently until
transparent. Add cumin powder, tomatoes, tomato puree and stock. Stir well to lift browned
sediment. Pour over the lamb in the casserole. Add salt and pepper to taste and the sugar.
Cover tightly and cook in a moderately hot oven for one-and-a-half hours. Wash, drain and
trim the okra. Heat ghee in a pan, add okra and fry over medium heat for three minutes,
tossing gently.

Arrange okra on top of the meat in the casserole. Cover and cook for further 40 minutes or
until the meat is tender.

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

NOTES : Lamb And Okra Casserole

* Exported from MasterCook *

Banana Fudge (kele Ka Halwa) (india)

Recipe By : Indian Spice Kitchen; Monisha Bharadwaj


Serving Size : 4 Preparation Time :0:10
Categories : Dressings East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2/3 cup ghee
3 medium bananas -- (1 1/4 lbs),, peeled
-- and chopped
1 cup sugar -- (8 ounces)
1/2 teaspoon nutmeg powder
1/2 teaspoon cardamon powder

COOKING TIME: 1 hour

PREPARATION:

1. Heat 2 tablespoons of the ghee in a heavy pan. Add the banana and the sugar and cook
over low heat, stirring all the while to prevent it from sticking.

2. Keep drizzling in a little of the ghee from time to time until all the moisture evaporates and
the mixture becomes sticky and brown.

3. Add the powdered spices and stir. Remove from the heat when the mixture leaves the
sides of the pan. Do not overcook or the halwa will turn hard.

4. Pat the halwa into a deep platter, cool and cut into squares or slices.
------------------

* Exported from MasterCook *

Banana Halvah

Recipe By : "Indian Cookery" by Daramjit Singh, Penguin, 1970


Serving Size : 1 Preparation Time :0:00
Categories : Sweets East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 large ripe bananas -- sliced 1-inch thick
2 ounces butter -- (1/2 stick)
5 tablespoons water -- (a little over 1/4
-- cup)
2 ounces sugar -- (1/4 cup)
5 ounces water -- (1/2 + 2 tbsp)
1 pinches nutmeg
ground seeds of 1 cardamom pod
few drops almond essence
almonds

Fry bananas in butter for 7 minutes. Mash, then moisten with water. Simmer 3 minutes
more.

Dissolve augar in water and add to bananas.

Boil 10-12 minutes, stirring. When thick, turn into a bowl and whisk until smooth and light.
Sprinkle with nutmeg, ground cardamom seeds, almond essence, and almonds.

Chill before serving.

"The amount of butter can be varied according to taste. Really, it is necessary only to
prevent the banana from sticking or burning. Any surplus can be drained off before cooking
in water."

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

* Exported from MasterCook *

Banana Lemon Ginger Chutney


Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Chutney
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon peanut oil
1 onion -- thinly sliced
1 tablespoon fresh ginger -- minced
4 almost ripe bananas -- cut 1"
thick
1/2 cup brown sugar
1/4 cup fresh lemon juice -- (abt
1 lemon)
1/4 cup red wine vinegar
1/4 cup orange juice
1 pinch ground mace
1 pinch nutmeg
ground cloves -- ground
cinnamon
salt and freshly cracked black
pepper -- to taste

In a large saute pan, heat the peanut oil over high heat until hot but not smoking. Add the
onion slices and saute, stirring occasionally, until translucent, about 5-6 minutes. Lower the
heat to medium, add the ginger, and saute an additional 1 minute. Add all the remaining
ingredients, bring to a simmer, reduce heat to low, and cook until the liquid is about as thick
as catsup, about 10-15 minutes.

Makes about 3 cups.

This chutney will keep, covered and refrigerated, about 2 weeks.

NOTES : Malay-speaking people brought to Africa as slaves brought their relishes and
chutneys with them. Later, Indian immigrants to South and East Africa added their versions
to the repertoire. As always, local ingredients and cooking traditions brought changes to
the original recipes, and a whole range of new chutneys were created.

This chutney, in the East African tradition, features the bananas and aromatic spices
central to to cooking of that region. It is best to use bananas that are just sligtly underripe,
since they keep their shape better. But don't use really green ones, or you will end up with
a bitter, chalky chutney.

This is particularly good with roasted or grilled game, such as duck, rabbit, or quail.

Source: Internet
------------------

* Exported from MasterCook *

Banana Peel Raita

Recipe By : Tarla Dal


Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian Side Dish

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 banana peels -- (to 2)
500 grams curds
2 ripe bananas
rock salt -- to taste
artificial sweetener or sugar -- to taste
coriander leaves -- finely chopped
1/2 teaspoon chilli powder
1/2 teaspoon jeera powder

Boil the washed banana peels in a little water in an open pan. Chop these finely. Chop the
bananas. Churn curds. Add the rest of the ingredients. Mix well and serve cold.

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

* Exported from MasterCook *

Banana Raita

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 large ripe bananas
1/2 teaspoon ground coriander
1 dash cayenne
1/4 teaspoon salt
1 cup yogurt
Peel one of the bananas and put into a medium bowl. Mash it thoroughly with a fork until it is
a puree. Stir in the spices and salt; then stir in the yogurt until well blended. Peel the other
banana and slice in half lengthwise. Slice each half into 1/4-inch slices and add to the yogurt
mixture. Toss to blend. Spoon raita into a serving dish and garnish with a sprinkling of
cayenne pepper. Cover and chill at least 1 hour before serving.

Serve with the condiments you like, ie. lime chilies, Brinjal pickle (eggplant relish), chutney,
pappadums, ect.

serves 4

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

* Exported from MasterCook *

Banana Soynut Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread - Quick Dressings
East Indian Appetizers
Breads Fruit
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup margarine or shortening
1 cup sugar
2 eggs
1 1/2 cups bananas -- mashed
3 tablespoons vanilla soymilk
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup roasted soynuts -- coarsely chopped

Preheat oven to 350F. Coat a 9 x 5-inch loaf pan with vegetable cooking spray. Mix
shortening, sugar, eggs, bananas and soymilk with electric mixer. Add flour, baking soda
and salt. Mix well. Stir in soynuts. Pour into pan. Bake 1 hour or more, until knife inserted
in middle comes out clean.

Yield: One loaf cut into 14 slices


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

* Exported from MasterCook *

Banana-green Mango Chutney

Recipe By : The Thrill Of The Grill


Serving Size : 6 Preparation Time :0:00
Categories : Chutney East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 large yellow onion -- diced small
2 tablespoons peanut oil
1 unripe mango -- peeled & diced
-- small
1 cup white vinegar
1 cup fresh orange juice
1 pound very ripe bananas -- sliced 1/4" thick
1 tablespoon grated fresh ginger
1/2 cup raisins
1/2 cup dark brown sugar -- firmly packed
1 tablespoon finely chopped fresh serrano -- (or)
jalapeno chile -- (or)
3/4 tablespoon red pepper flakes
salt and freshly cracked black pepper -- to taste
1 teaspoon allspice

Saute the onion in the oil until clear, about 4 to 5 minutes. Add the mango and cook 2
minutes over medium heat. Add the vinegar and orange juice and bring to a simmer,
simmering for 10 minutes more. Add all of the remaining ingredients and bring the mixture
back to a simmer. As soon as a simmer is reached, remove the mixture from the heat and
cool to room temperature. Serve or store in the refrigerator, covered, for up to 2 weeks.

NOTE: Use this basic chutney with your very spicy hot dishes.

Yield: About 5 Cups

>From The Thrill Of The Grill by Chris Schlesinger & John Willouughby

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

Banana-lemon-ginger Chutney

Recipe By : Chris Schlesinger and John Willoughby


Serving Size : 1 Preparation Time :0:00
Categories : East Indian Chutney
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon peanut oil
1 onion -- thinly sliced
1 tablespoon fresh ginger -- minced
4 almost ripe bananas -- cut 1 inch thick
1/2 cup brown sugar
1/4 cup fresh lemon juice -- (about 1 lemon)
1/4 cup red wine vinegar
1/4 cup orange juice
1 pinch ground mace -- ground nutmeg
ground cloves -- ground cinnamon
salt and freshly cracked black pepper -- to
taste

In a large saute pan, heat the peanut oil over high heat until hot but not smoking. Add the
onion slices and saute, stirring occasionally, until translucent, about 5-6 minutes. Lower the
heat to medium, add the ginger, and saute an additional 1 minute. Add all the remaining
ingredients, bring to a simmer, reduce heat to low, and cook until the liquid is about as thick
as catsup, about 10-15 minutes.

Makes about 3 cups.

This chutney will keep, covered and refrigerated, about 2 weeks.

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

NOTES : Malay-speaking people brought to Africa as slaves brought their relishes and
chutneys with them. Later, Indian immigrants to South and East Africa added their versions
to the repertoire. As always, local ingredients and cooking traditions brought changes to the
original recipes, and a whole range of new chutneys were created. This chutney, in the East
African tradition, features the bananas and aromatic spices central to to cooking of that
region. It is best to use bananas that are just sligtly underripe, since they keep their shape
better. But don't use really green ones, or you will end up with a bitter, chalky chutney.
* Exported from MasterCook *

Banda Kopir Tarkari (Vegetables Stir Fried With Spices)

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


Serving Size : 4 Preparation Time :0:00
Categories : Curry Vegetables
Vegetarian *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 teaspoon turmeric
1/2 pound potatoes (225 grams) -- cubed
1 -- finely chopped
1 bay leaf
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon chile powder
4 tomatoes -- chopped
1 cup cabbage -- finely sliced
1/2 cup peas
oil
salt

"In Bangladesh, cabbage is usually available in the market during the winter season, as are
tomatoes, peas and carrots. So this dish appears quite frequently at Bengali dinner tables
during the winter. In the markets where such vegetables are available year round, banda is
a popular standard." Meghna Guharthakurta, Dhaka, Bangladesh

Start by heating the oil in a heavy pan and put in the turmeric and some salt. Fry for a few
seconds and then add the cubed potatoes, turning frequently so that they turn yellow from
the turmeric. Cook them for 5-10 minutes (they will complete their cooking later) and remove
them from the oil and set aside. Adding more oil if necessary, now sauté the onion slices
until they are soft and transparent. Then add the bay leaf, cumin, ginger and chile powder.
Stir well and put in the tomatoes. When they have begun to break down, add the cabbage
bit by bit, stirring it in well so that it is sautéed in the spices. Cover and cook gently for 3-5
minutes. Finally put in the peas and semi-fried potatoes and seasoning. Mix well, replace the
cover and continue to cook for 5-10 minutes or until potatoes are ready.

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

* Exported from MasterCook *

Bandhakopir Ghanto

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Curry Potatoes
Vegetables Vegetarian
*Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 tablespoons mustard oil
3/4 pound potatoes -- cubed
1/2 teaspoon cumin seeds
6 cups cabbage -- finely shredded
1 teaspoon green chile -- chopped
1/4 cup water
3/4 teaspoon salt
1/2 teaspoon turmeric
1 1/4 teaspoons sugar
1 dash cayenne
1/2 cup green peas -- cooked
1/2 teaspoon garam masala
ghee -- optional

Heat 2 tbsp. oil in a Dutch oven. Add potatoes and sauté until they are medium brown, 10
minutes or so. Stir often. Using a slotted spoon, remove from the oil and set aside.

Add the remaining oil. Add cumin seeds and fry for a few seconds. Add cabbage, chile and
water. Lower heat and cook, uncovered, until the cabbage is limp, 8 minutes, stirring often.
Stir in the salt, turmeric, sugar, cayenne, another 2 tbsp. water and the potatoes.

Cover and simmer until the potatoes are tender. Then, add the peas and cook for 2 minutes.
Remove from heat, stir in the garam masala and let it stand, covered, for a few minutes.

Sprinkle with ghee if desired and serve.

Source: Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"

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

* Exported from MasterCook *

Bangaladumpa Menthi Aaku (Potato With Fenugreek Leaves)

Recipe By : http://members.tripod.com/~Amma/
Serving Size : 4 Preparation Time :0:25
Categories : Eggplant Curry
Potatoes Vegetables
Vegetarian *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup oil
1 teaspoon red chile powder
1/4 teaspoon turmeric
2 medium onions -- chopped
salt -- to taste
***SET 1***
1 pound potatoes
1/2 pound fenugreek leaves
***SET 2***
1 teaspoon coriander seeds
1 teaspoon cumin seeds
8 curry leaves
5 cloves garlic

Add a few drops of water to the ingredients of Set 2 and make into a paste. Keep aside.

Cut potatoes into 1/2 inch pieces. Keep aside.

Wash fenugreek leaves, drain the water and spread on an absorbant cloth or paper towel.

In a non-stick skillet heat oil and add chopped onion, potato, turmeric and salt. Fry on
moderate heat until the potato pieces are almost cooked. Then add the paste and stir
thoroughly. After two minutes add fenugreek leaves and stir on high heat for five-seven
minutes.

This dish is excellent with Paratha.

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

* Exported from MasterCook *

Bangladesh Kurma or Korma

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Dressings
East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds chicken breast -- skinned and
- cubed
6 tablespoons butter -- ghee or vegetable
oil
1 teaspoon saffron ground or yellow food
- coloring
4 tablespoons milk
4 teaspoons garlic puree
8 tablespoons onion puree
2 teaspoons garam masala 2 1/2 oz natural
- yoghurt
5 fluid ounces double cream
2 tablespoons ground almonds
20 saffron strands -- (abt 1/10 gram)
salt to taste
***GARNISH***
2 tablespoons chopped fresh coriander leaves -- (cilantro)
30 almonds whole -- roasted

1. Heat the gee and mix the saffron powder or coloring with milk. 2. Heat the oil and
quickly 'seal' the chicken cubes by turning frequently for 2 minutes, then add the yellow milk
and stir-fri for 2 minutes. 3. Add the garlic and stir-fry for 1 minute, then add onion and stir-
fry for 3 minutes - enough to remove the moisture content. Now add the garam masala
and stir-fry for 2 more minutes. Your total frying time is around 10 minutes, and the chicken
is half cooked. 4. Add the yogurt, cream and ground almonds and when it starts to simmer
turn the heat down and stir-fry for 10 minutes more to ensure it does not stick, adding milk
or water as necessary. 5. Place saffron strands in a little warm water and extract as much
color as you can by gently mashing with a teaspoon. 6. Check that the chicken is cooked
right through by cutting a large piece across. Simmer on if required. Just prior to serving
add the saffron and salt to taste. Garnish with the coriander and almonds, and serve
immediately.

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

* Exported from MasterCook *

Barfi

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup maida
1/2 cup rawa
2 cups sugar
2 cups ghee
A little elaichi powder
2 small grains Kapur -- (2 to 3)

Heat 1 cup ghee and roast maida till a nice smell emanates and it turns a
light pink. Remove and keep aside.

In the same vessel heat 1 cup ghee and roast rawa till pink.

Prepare a sugar syrup by boiling the sugar in 1/2 cup water.

Mix the roasted maida, rawa and syrup adding the flavourings. Mix well
and pour into a well greased thali. Cool, cut and store.
------------------

* Exported from MasterCook *

Barfi (Nut Based Dessert)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Sweets
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup almond -- ground
1 cup cashews -- unsalted & ground
1 cup sugar
13 ounces evaporated milk
1/2 stick butter

Melt 1/2 stick of butter in a heavy skillet. Add milk. Stirring constantly, bring to a boil.

Low heat and cook until milk thickens. Add nuts and sugar. Stir. Cook for 10 minutes. Turn
off heat.

Pour mixture on to a flat dish and spread evenly with the back of a spoon. Cool. Cut into
small squares.

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

* Exported from MasterCook *

Barfi Badam (almond Cream Sweetmeat)

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Sweets East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 cups milk
3/4 cup sugar
125 gram blanched almonds * -- (or)
1 cup ground almonds
1 pinch ground cardamom
2 tablespoons blanched pistachio nuts
edible silver leaf -- optional

*pulverised in a blender

In a heavy-based saucepan or large frying pan boil the milk over fairly high heat, stirring all
the time, until it is reduced and very thick. Add sugar and stir for 10 minutes on low heat.
Add the ground almonds and continue to cook and stir until the mixture comes away from
sides and base of pan in one mass. Remove from heat, sprinkle cardamom over and mix
well. Turn on to a greased plate. Smooth top with back of butter spoon. Cool slightly, mark
in diamond shapes with knife and decorate with halved pistachio nuts and sliver leaf. Before
it is quite firm cut with sharp knife along the markings then leave to get quite cold before
separating into pieces.

Yield: 16 pieces

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

* Exported from MasterCook *

Barfi Pista (Creamed Milk Sweetmeat)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Sweets
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound powdered whole milk
1 1/2 cups water
4 ounces sugar
2 ounces ground pistachio
slivered pistachios
4 cardamom seeds

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

* Exported from MasterCook *

Barrah Kebab

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Curry East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 lamb chump or shoulder chops -- total weight 2.2lbs
3 ounces natural yoghurt
2 tablespoons light malt vinegar
1 tablespoon ginger paste
1 tablespoon garlic paste
1/2 teaspoon crushed dried chillies -- up to 1
2 ounces onion -- chopped
2 teaspoons balti garam masala
1 teaspoon tandoori masala
2 tablespoons fresh mint leaves or 1tsp dried mint
1/2 ounce chopped fresh coriander leaves -- including the
-- tender stalks
1 teaspoon salt to taste
3 tablespoons sunflower -- corn or vegetable
-- oil
***GARNISH***
1/2 teaspoon tandoori chat masala
onion rings
lemon wedges
lettuce
cucumber

Prick both sides of the chops with a fork and lay them in a single layer
in a large shallow dish.

Place all the remaining ingredients, except the garnish, in a blender and
process to a fine paste. Pour this marinade over the chops, then stir and
lift them to make sure that the marinade is coating both sides.

Cover and leave to marinate for 4-6 hours or overnight in the


refrigerator. They can be left in the refrigerator for up to 48 hours.
Bring them to room temperature before cooking.

Preheat the grill to high and remove the grid from the grill pan. Line
the pan with foil and brush lightly with oil. Arrange the chops in the
grill pan and cook them under the hot grill, about 5 inches below the
element, for 5 minutes. Turn the chops over and cook for a further 5
minutes, then baste generously with the pan juices and reduce the heat to
medium.

Cook for 3-4 minutes and baste once more. Cook for a further 2-3 minutes
and turn them over again. Baste generously again and continue cooking for
5-6 minutes.

Transfer the chops to a serving dish, sprinkle the tandoori chat masala
over them and garnish with the onion, lemon and cucumber. Serve at once.

DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/

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

* Exported from MasterCook *

Basic Curry Powder (Indian Curry)

Recipe By : Jill Norman, "The Complete Book of Spices"


Serving Size : 1 Preparation Time :0:00
Categories : Curry Spices And Pastes
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 dried red chiles
25 grams coriander seeds -- (1 oz)
2 teaspoons cumin seeds
1/2 teaspoon mustard seeds
1 teaspoon black peppercorns
1 teaspoon fenugreek seeds
10 fresh curry leaves
1/2 teaspoon ground ginger
1 tablespoon ground turmeric

This medium-hot curry blend can be used in any dish that calls for curry powder.

Remove the seeds from the chiles. Dry roast the whole spices over a medium heat until
they darken, stirring or shaking the pan frequently to prevent burning. Leave to cool, then
grind to a powder. Dry roast the curry leaves in the pan for a few minutes, then grind and
add them to the mixture with the ginger and turmeric, blending well.

* To make Aromatic Curry Powder, add 1 tsp. ground cinnamon and 1/4 tsp. ground cloves
with the ginger and turmeric, and use only 2 or 3 chiles.

Source: Jill Norman "The Complete Book of Spices", Viking Studio Books, 1991 - ISBN 0-
670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and
spices- whole, mixed, ground.
------------------

* Exported from MasterCook *

Basic Garam Masala (Indian Spice)

Recipe By : Jill Norman, "The Complete Book of Spices"


Serving Size : 1 Preparation Time :0:00
Categories : Curry Spices And Pastes
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 sticks cinnamon
3 bay leaves
40 grams cumin seeds -- (1 1/2 oz)
25 grams coriander seeds -- (1 oz)
20 grams green or black cardamom seeds -- (3/4 oz)
20 grams black peppercorns -- (3/4 oz)
1 15 grams clo (1/2 oz)
15 grams ground mace -- (1/2 oz)

This is a version of the most common type of garam masala used throughout Uttar Pradesh
and the Punjab, which goes well with onion-based sauces for meats and poultry. It is a
spicy, pungent blend. Change the proportions to suit your taste and the dish.

Break the cinnamon sticks into pieces. Crumble the bay leaves. Heat a heavy frying pan
and after 2-3 minutes put in the whole spices. Dry roast over a medium heat until the color
darkens, stirring or shaking the pan frequently to prevent burning. Leave to cool, then grind
and blend with the mace. In an airtight container, the mixture will keep for 3-4 months.

* To make a mild and subtle Moghul Masala, use only green cardamoms, cinnamon, black
peppercorns, mace and a few cloves.

* For a hot Gujerati Masala, add sesame seeds, fennel seeds, ajowan seeds and chiles.

* For a mildish Kashmiri Masala, use black cumin seeds, green cardamoms, black
peppercorns, cloves, cinnamon, mace, and add a little grated nutmeg.

* For a hot Parsi Dhansak Masala, add fenugreek seeds, mustard seeds, chiles and ground
turmeric, and double the amount of coriander seeds.

Source: Jill Norman "The Complete Book of Spices", Viking Studio Books, 1991 - ISBN 0-
670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and
spices- whole, mixed, ground.

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

Basic Gravy

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


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

Grind all ingredients together except oil (use mixer if hand grinder not
available).

Heat oil, add paste, stir fry till oil separates.

Add 1 cup water, bring to boil, simmer till thick.

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

* Exported from MasterCook *

Basic Indian Rice

Recipe By : Gary Howard/tpogue@idsonline.com


Serving Size : 8 Preparation Time :0:00
Categories : Dressings East Indian
Appetizers Grains
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups long grain rice
1 small onion
1 tablespoon minced garlic
1 teaspoon black cumin seeds
3 tablespoons vegetable oil
3 1/2 cups wyler's chicken bouillon

Chop onion. Fry rice in oil until it starts to turn golden. Add onion and garlic and fry for two
more minutes. Be careful not to burn rice. Add cumin seed and stir for 30 seconds. Add
chicken bouillon and bring to boil. Boil uncovered until the liquid boils down just below the
surface of the rice and holes form in the rice. Cover and simmer until liquid is absorbed. Stir
rice to fluff and mix in vegetables.

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

* Exported from MasterCook *

Basmati Chaaval

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Rice East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups basmati rice
3/4 teaspoon salt
1 tablespoon unsalted butter
2 2/3 cups water

Pick the rice over and put in a bowl. Wash in several changes of water. Drain. Pour 3 times
the water you have rice over the rice and let soak for 30 minutes hour. Drain thoroughly.
Combine the rice, salt, butter and the water in a pot. Bring to a boil. Cover with a tight fitting
lid, turn heat to very low and cook for 20 minutes. Lift the lid, mix gently but quickly with a
fork and cover again. Cook for 5-10 minutes until tender.
------------------

* Exported from MasterCook *

Basmati Rice

Recipe By : Julie Sahni


Serving Size : 6 Preparation Time :0:00
Categories : Curry Dressings
East Indian Appetizers
Grains *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups basmati rice
3 1/2 quarts water -- to 4 quarts
salt

First wash rice in several changes of water, until the water is no longer milky. Do this by first
runing water over the rice in a strainer. Then place the rice in a bowl and fill with water (note
how milky the water becomes). Drain and fill the bowl again. Repeat until the water is
relatively clear.

Now place the rice in the bowl, cover by an inch with water, and let sit for 30 minutes.

Meanwhile, bring a large pot of water, 3 1/2 to 4 quarts, to a boil and add some salt. Drain
the rice and add it to the pot. Stir the rice for about 30 seconds so that it doesn't stick to the
bottom of the pot. Bring the water back to a boil and cook the rice, uncovered, for 5 minutes.
Drain, shake in the strainer or colander to rid the rice of excess water, and serve at once in a
heated dish. This recipe provides six servings.

Comments: Basmati rice has an earthy, perfumed fragrance all its own. It's a very light,
delicate rice and is perfect with curries and for pilafs. You can find it in Indian import stores
as well as stores that stock a good selection of grains. These are Julie Sahni's instructions
for cooking basmati rice. They are incredibly quick, simple, and fail-safe. The rice should be
cooked just before serving. It takes only 5 minutes. Make sure you have a warm serving
dish ready.

Recipe Source: ENTERTAINING LIGHT by Martha Rose Shulman (c) 1991 Bantam
Books, New York - 465 pages - $25.00 As reprinted in the May/Jun, 1992 issue of
Cookbook Digest

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

* Exported from MasterCook *


Basmati Rice Pilaf

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Rice *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup Basmati rice
1 small onion
3 medium carrots
1 bay leaf
2 cloves
4 black peppercorns
1/4 teaspoon cumin seeds
1 tablespoon vegetable oil
2 tablespoons butter
1 tablespoon kosher salt -- (or to taste)

Wash the rice in cool water, squeezing gently with your fingers, until the water runs clear.
Put the rice in about 2 cups of cool water to soak for 20 minutes. Strain soak water into
saucepan and heat. Leave rice to dry in strainer. Preheat oven to 350F.

While rice is drying, chop onion finely and set aside. Dice carrots and set aside. Measure
spices.

When rice is dry, heat oil over medium-high flame in heavy, oven-proof skillet or casserole
dish. Add spices. When spices become fragrant, add butter and onions. Cook until onions
are tender and light golden brown. Add carrots and cook for 3-5 minutes.

Add rice and cook, stirring very gently for 5 minutes. Add salt and heated soak water, bring
to boil. Reduce heat and simmer until water on top of rice has boiled off. Cover tightly and
cook for 20 minutes at 350F. Remove from oven, let rest for 10 minutes, then serve.

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

NOTES : * Basmati Rice with Carrots -- This is a delicate, fragrant rice dish, one of our
favorites. I got the recipe from an Indian cooking class. It's a bit of work, but well worth it.

* Exported from MasterCook *

Basmati Rice Pilaf With Carrots

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Rice Vegetarian
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup Basmati rice*
1 small onion
3 medium carrots
1 bay leaf
1 cinnamon stick -- crumbled
2 cloves
4 black peppercorns
1/4 teaspoon cumin seeds
1 tablespoon light vegetable oil
2 tablespoons butter
1 tablespoon kosher salt -- (or to taste)

* Purchase from Indian grocery or gourmet shop.

1 Wash the rice in cool water, squeezing gently with your fingers, until the water runs clear.
Put the rice in 2 cups of cool water to soak for 20 minutes.

2 Strain soak water into saucepan and heat. Leave rice to dry in strainer. Preheat oven to
350F.

3 While rice is drying, chop onion finely and set aside. Dice carrots and set aside. Measure
spices.

4 When rice is dry, heat oil over medium high flame in heavy, oven-proof skillet or casserole
dish. Add spices.

5 When spices become fragrant, add butter and onions. Cook until onions are tender and
light golden brown. Add carrots and cook for 3-5 minutes.

6 Add rice and cook, stirring very gently for 5 minutes.

7 Add salt and heated soak water, bring to boil. Reduce heat and simmer until water on top
of rice has boiled off.

8 Cover tightly and cook for 20 minutes at 350F.

9 Remove from oven, let rest for 10 minutes, then serve.

Source: Sharon Raghavachary

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

NOTES : This is a delicate, fragrant rice dish, one of our favorites. I got the recipe from an
Indian cooking class. It's a bit of work, but well worth it.

* Exported from MasterCook *

Basmati Rice With Nuts And Dried Fruit

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Rice Vegetarian
Fruit *Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups uncooked Basmati rice or
other long grain rice
2 tablespoons cooking oil
1 small onion -- thinly sliced
1 tablespoon minced ginger
2 teaspoons minced garlic
2 jalapeno or serrano chiles -- minced
1/2 teaspoon garam masala
1/2 teaspoon salt
1 pinch white pepper
3 cups chicken broth -- or vegetable broth,
-- or water
1/4 cup dried apricots -- diced
1/4 cup toasted walnuts -- coarsely chopped
1/4 cup toasted cashew halves
1/4 cup pitted prunes -- chopped
2 tablespoons green onion -- chopped
2 tablespoons toasted coconut
1/4 cup plum sauce

Soak the rice in water to cover for 30 minutes; drain.

Heat a 3 quart pan over medium high heat until hot Add the oil and the onion. Cook, stirring
until the onion is lightly browned, about 1 minute. Add the ginger, garlic, chiles, garam
masala, salt, and pepper and cook for 10 seconds. Add the rice and cook, stirring, until the
mixture is well coated with the oil, about 1 minute.

Add the broth and bring to a boil. Cook, uncovered, over medium high heat until the liquid
drops to the level of the rice. Reduce the heat, cover and simmer on low until the rice is
tender, about 15 minutes.

Remove the rice to a serving platter. Sprinkle the apricots, nuts, prunes, green onion and
coconut over the rice. Serve with the plum sauce on the side.

Note: Can substitute raisins for prunes.

Source: The Well Seasoned Wok

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

* Exported from MasterCook *

Basmati Rice With Raisins, Nuts and Peas

Recipe By : Bon App‚tit - September 1995


Serving Size : 4 Preparation Time :0:00
Categories : Rice East Indian
Appetizers *Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups basmati rice
2 tablespoons vegetable oil
2 small onions -- thinly sliced
2 teaspoons cumin seeds
12 whole black peppercorns
8 whole cloves
6 whole cardamom pods
3 bay leaves
1 stick cinnamon
4 cups water
1/4 cup whipping cream
1 teaspoon salt
1/4 teaspoon saffron threads
1 1/2 cups frozen peas
1/4 cup chopped almonds
1/4 cup chopped cashews
1/4 cup raisins

Rinse rice under cold running water. Place rice in large bowl. Add enough water to cover by
3 inches. Let stand 20 minutes. Drain.

Heat oil in heavy large saucepan over medium-high heat. Add onions; saut‚ until golden,
about 8 minutes. Add cumin, peppercorns, cloves, cardamom, bay leaves and cinnamon;
saut‚ until onions are brown, about 4 minutes.

Add rice to spices and stir 2 minutes. Add 4 cups water, cream, salt and saffron. Bring to
boil. Reduce heat to low. Cover saucepan almost completely and cook until almost all liquid
is absorbed, about 20 minutes.

Add peas to rice. Cover and simmer until rice is tender, about 5 minutes. Season with salt
and pepper. Sprinkle with nuts and raisins.

This side dish has whole peppercorns, cardamom and cloves. They are not meant to be
eaten, so discard them when serving the rice.

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

* Exported from MasterCook *

Basmati Rice With Spices and Saffron

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon saffron
2 tablespoons warm milk
2 cups basmati rice
1 1/4 teaspoons salt
2 tablespoons oil
5 cardamom pods
2 cinnamon sticks

In a small container, soak saffron in warm milk. Wash rice. Soak in a bowl with 5 cups of
water and 1/2 teaspoon of salt for 30 minutes, then drain. Heat the oil over medium heat in
pot, put in the cardamom pods and cinnamon sticks, and stir a few times. add the rice, frying
and stirring about a minute. Add 2 1/4 cups water and 3/4 teaspoon salt. Bring to a boil,
cover, reduce heat to very low, and cook for 20 minutes. Fluff rice, pour the saffron milk in 2
or 3 streaks over the rice. Cover and keep cooking another 10 minutes or until rice is done.

serves 6

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

* Exported from MasterCook *

Basudi (a Milky Sweet Dish)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sweets East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 liters milk
3 tablespoons ghee or unsalted butter
150 gram sugar
1 teaspoon ground cardamom seeds

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

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

* Exported from MasterCook *

Basundi (Creamy Milk Pudding)

Recipe By : Dakshin by Chandra Padmanabhan


Serving Size : 1 Preparation Time :0:00
Categories : Desserts *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 cups milk
1/2 cup sugar
6 whole cardamoms -- (to 8), crushed
1 teaspoon saffron
1/4 cup hot milk -- (extra)
2 tablespoons chopped pistachios -- to garnish

Place the milk in a heavy saucepan and bring to the boil, stirring constantly. Keep stirring
and simmer until the milk reduces to one-third its original quantity.

Add the sugar and simmer for 5 more minutes. Now add the crushed cardamoms. Dissolve
the saffron in 1/4 cup hot milk and add to the milk pudding. Stir thoroughly.

Garnish with the chopped pistachios. Serve chilled.

Source: "Dakshin, Vegetarian Cuisine From South India", by Chandra Padmanabhan

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

* Exported from MasterCook *

Batata (potato) Cutlets

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Curry East Indian
Appetizers *Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds old potatoes
3 ounces unroasted -- shelled cashews
2 tablespoons sunflower oil
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1 medium onion -- finely chopped
1 fresh green chillies -- seeded and chopped,
-- up to 2
2 large clov garlic -- peeled and crushed
1 teaspoon ground turmeric
1/4 teaspoon chilli powder -- up to /2, up to
1 teaspoon salt
1/2 ounce chopped -- fresh coriander
-- leaves including
-- the tender stalks
1 tablespoon lime juice
1 ounce plain flour
1 medium egg -- beaten
3 1/2 ounces soft white breadcrumbs
oil for frying

Boil the potatoes in their skins. Cool, peel and mash them. Lightly
crush the cashews with a rolling pin. Heat the oil over a medium heat and
add the mustard seeds. As soon as they begin to pop, add the cumin seeds
and allow the seeds to crackle in the hot oil for a few seconds.

Add the onions, green chillies and garlic. Stir and fry until the onions
are a pale golden colour. Stir in the turmeric, chilli powder, salt and
coriander leaves. Remove from the heat.

Add the mashed potato, cashews and lime juice to the onion mixture and mix
thoroughly. Divide the mixture into 8 equal-sized portions and shape into
flat oval shaped cutlets. Dust each cutlet in flour, then dip in beaten
egg and roll in breadcrumbs.

Heat a little oil in a frying pan over a medium heat. You can also use an
electric deep fat fryer if you wish. Fry the cutlets for about 5-7
minutes until golden brown and drain on absorbent paper. Serve with a
crisp salad for a light lunch or supper or as a starter with brinjal
pickle.

Unsuitable for freezing.

DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/


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

* Exported from MasterCook *

Batata Paua

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 medium potatoes -- cut in small cubes
2 cups paua
1 green chilli -- finely chopped
1/4 teaspoon ginger -- crushed
1/2 lemon -- juice of
salt -- to taste
1/4 teaspoon turmeric powder
1 teaspoon cumin seeds
1 dried red chilli
2 tablespoons oil
1 1/2 teaspoons sugar -- optional
2 tablespoons sesame seeds
5 cashew nuts -- (to 6), optional
1 handful raisins -- optional
1/2 cup sweetcorn
finely chopped coriander -- to garnish

This dish is not a 'chaat' dish but neverthless it is often made for breakfast or as a filler in-
between meals and is really good to take on a picnic! This dish is made with potatoes and
flattened rice flakes, they are called paua. These can be obtained from most good Indian
grocers. Make sure that the sell by date is not gone as old paua taste really awful!

Wash the paua under cold water until it runs reasonably clear. Make sure there are no
actual rice bits in them as sometimes you can find some still husked rice or unedible forgien
bodies that will break your teeth! Leave aside in a colander so the water soaks into them.

Heat the oil in a large wok or pan, Once hot add the dried red chilli, and cumin seeds. Wait
till they pop, and then add the sesame seeds, raisins and cashew nuts. Take off the heat
and stir until the raisins are all puffed up. Now add the potatoes, sweetcorn, green chilli,
ginger, salt and tumeric powder. Stir well, cover and cook on gentle heat until potatoes are
done. Now add the paua and stir really well. Then add the lemon juice and sugar cover and
cook on really slow heat for another 10/15 mins. If the mixture looks too dry add a little water
but not too much otherwise it will go into a soggy lump. If it is already too soggy then take
the cover off. The consistancy should be just slightly soggy. Taste it you may need a little
more salt or sugar or even lemon juice, I like it tangy!

Garnish with coriander if you have and enjoy! A variation on this is to add chopped onions at
the potato stage. That too tastes yummy.
Batata paua can be eaten hot or cold and you can keep it in the fridge till the next day too.

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

* Exported from MasterCook *

Batate Bhaji

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 large potatoes boiled -- peeled
4 green chillies chopped
1 teaspoon ginger grated
1 teaspoon garlic grated
1/2 teaspoon mintleaves finely chopped
2 teaspoons coriander leaves finely chopped
8 curry leaves chopped -- (8 to 10)
2 pinches asafoetida -- (2 to 3)
1/2 teaspoon turmeric powder
2 teaspoons lemon juice
salt to taste
1/2 teaspoon cumin & mustard seeds
2 tablespoons oil

Chop potatoes into medium pieces.

Heat oil in a heavy saucepan.

Add seeds, asafoetida, allow to splutter.

Add ginger, chillies, garlic, stirfry for 1 minute.

Add mint leaves, curry leaves, stir. Add potatoes.

Add salt, turmeric, lemon juice, stir well.

Cook for 3-4 minutes or till oil separates.

Add coriander, stir gently.

Serve hot with puris, parathas or phulka. (refer rotis, naans, etc.)
Making time: 15 minutes

Makes: 4 servings

Shelflife:Best fresh

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

* Exported from MasterCook *

Batate Palya - Potato Curry W/ Lima Bean- Mangalore, India

Recipe By : A World of Curries - Dewitt & Pais


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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon vegetable oil
3 large onion -- chopped
4 cloves garlic -- minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
6 large potatoes -- diced
4 large tomatoes -- sliced
1/2 cup water
2 cups frozen lima beans
salt to taste
1/2 cup cilantro leaves -- for garnish

In skillet heat oil over medium heat for 1 minute, add onions and fry for about 1 minute. Add
garlic and ginger and continue frying for 1 minute. Add ground spices, mix well and add
potatoes and tomatoes along with water and cook covered for 12 minutes. Add lima beans,
mix, and cook for 5 minutes. Just before serving add salt and garnish.
------------------

* Exported from MasterCook *

Bati

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : *Indian Appetizers
East Indian Breads

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
500 grams atta
5 grams baking powder
350 grams desi ghee for the baking tray

Sieve the atta with the baking powder and salt. Make a bay in the sieved
atta, pour approximately 330 ml of water in it and mix gradually. Knead
to make dough and cover with a moist cloth and keep aside for 20 minutes.
Add 80 gm of ghee and kneed gradually into the dough. Keep it aside for
10 minutes. Divide into 16 equal portions, make balls cover and keep
aside for 10 minutes.

Make each ball into a pedha, cover and keep aside until ready to bake.
Pre-heat the oven to 350 degree F. Grease the baking tray with ghee,
arrange the pedhas on it and bake in the oven for 15 to 18 minutes.
Remove, depress on one side to crack open the crust, pour melted ghee with
a spoon and serve immediately.

Converted by MC_Buster.

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

* Exported from MasterCook *

Batura

Recipe By : Southall restaurant in Bukit Damansara


Serving Size : 1 Preparation Time :0:00
Categories : Breads East Indian
Appetizers *Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
200 gram plain flour
50 grams fresh milk
50 grams ghee
1 pinches salt
1 pinches yeast
1 tablespoon fresh yoghurt
1/2 teaspoon baking powder
corn oil -- for deep-frying

Mix all the ingredients together and knead the dough until soft. Leave it aside to rise for 30
minutes. Meanwhile, heat up oil for frying. Divide the dough into four balls and flatten them
out by pressing (the dough) with bare hands until they are about 17cm in diameter. Fry them
in hot oil for a few seconds until they puff up and turn golden in colour. Dab the baturas with
paper towels to remove excess oil before serving.

Makes four.

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

* Exported from MasterCook *

Beans Usili (Beans With Ground Pulse)

Recipe By : Southern Delights by Parwathy Akhileswaran


Serving Size : 6 Preparation Time :0:30
Categories : Beans Dals
Vegetables Vegetarian
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/4 pounds green beans
1/2 teaspoon turmeric
salt -- to taste
***FOR USILI***
1 cup toor dal, cleaned and soaked -- for 1/2 hour
3 red chiles
4 green chiles
1 sprig curry leaves -- (a few)
1/4 teaspoon asafetida
1 tablespoon coconut oil
***FOR SEASONING***
1 teaspoon black mustard seeds
1 teaspoon black gram dal
2 red chiles -- broken
1 tablespoon coconut oil

Heat oil and mustard seeds, black gram dal and red chiles. When brown, add beans (cut
into 1/2 cm. pieces), salt and turmeric. Cook until done. If there is any excess water,
remove it. Grind toor dal to a coarse paste adding green chiles, red chiles, curry leaves and
asafetida.

Heat one tablespoon oil and add ground paste. Cook on a low fire until dry. Break up the
dal with a fork and add the cooked vegetables. Cook on a low fire until dry. Serve hot.

You can substitute cabbage for the beans.

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

* Exported from MasterCook *

Bebinca Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : *Indian Cakes And Frostings
Desserts

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
200 grams maida (white flour)
10 egg yolks
500 grams sugar
1 cup coconut juice (thick)
1/4 teaspoon nutmeg, powdered
200 grams ghee or vegetable oil

Take the coconut milk, mix it with the maida, sugar and egg yolks.

Stir thoroughly untill sugar has dissolved, add nutmeg powder and keep aside.

Heat a little ghee in a pan and pour in one cup of batter. Bake till brown. Add another
spoonful of ghee and another cup of batter.

Bake and repeat this until all the batter is used up.

Turn the bebinca upside down and cool before serving.

Note: Baking of bebinca is traditionally baked over a slow fire.

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

* Exported from MasterCook *


Beef Korma

Recipe By : BHandG (Hot and Spicy)


Serving Size : 8 Preparation Time :0:00
Categories : Beef Dressings
Dutch Oven Lamb
East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon coriander seed
1 tablespoon cumin seed
1 teaspoon cardamom seed -- (without pods)
1 teaspoon crushed red pepper
6 whole cloves
1/3 cup water
1/4 cup blanched slivered almonds
8 cloves garlic
1 tablespoon gingerroot -- coarsely chopped
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
2 pounds beef or lamb stewing meat
-- cut into 1-inch
-- cubes
1 tablespoon cooking oil
2 tablespoons cooking oil
2 medium onions -- thinly sliced and
-- separated in rings
1/2 cup water
3/4 cup whipping cream
1/2 cup plain yogurt
2 tablespoons all-purpose flour
1/4 teaspoon garam masala
2 tablespoons snipped coriander or parsley
indian spiced rice or hot cooked rice

In a blender container combine coriander seed, cumin seed, cardamom seed, crushed red
pepper, and whole cloves. Cover the blender container and grind the spices into a fine
powder.

Add 1/3 cup water, the slivered blanched almonds, garlic cloves, gingerroot, salt and ground
cinnamon. Cover the blender container and blend till the mixture has a pasted consistency.

In a 4 quart saucepan or Dutch oven brown 1/2 of the meat on all sides in 1 tablespoon hot
oil; remove. Repeat with remaining meat, add 1 tablespoon additional oil, if needed; remove.

Heat 2 tablespoons oil in the saucepan; add onions. Cook and stir over medium-high heat
for 8-10 minutes or till onions begin to brown. Reduce heat to medium. Add blended spice
mixture; cook and stir 3-4 minutes more or till slightly browned.

Add meat and 1/2 cup water to the saucepan. Cover and simmer for 1 1/2 to 1 3/4 hours or
till meat is tender; stir occasionally.
Stir together whipping cream, yogurt, flour, and garam masala. Stir mixture into Dutch oven;
Cook and stir till thickened and bubbly. Cook and stir 1-2 minutes more.

Transfer to serving bowl; sprinkle with coriander or parsley. Serve with Indian Spiced Rice or
hot cooked rice.

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

NOTES : One of the classic recipes of northern India is the Korma. Rich with yogurt, cream
and aromatic spices, it typically is served on special occasions. The name actually means
"braise" and describes the method in which the blended spices in liquid penetrate the meat.

* Exported from MasterCook *

Beef Or Lamb Baked With Yogurt And Black Pepper

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef Curry
Lamb *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 tablespoons oil
2 pounds boneless stewing beef or lamb -- cut in 1 1/2in
-- cubes
2 1/2 large onions -- finely chopped
6 cloves garlic -- minced
1/2 teaspoon ginger root
1/4 teaspoon cayenne pepper -- (to taste)
1 tablespoon paprika
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 pint plain yogurt -- lightly beaten

Heat oil in casserole dish over med-high heat. Brown meat in single layer in batches.
Remove browned meat to bowl.

Reduce heat to med. Add onions and garlic and fry 10mins. Return meat to casserole. Add
remaining ingredients except yogurt. Stir 1 min. add yogurt and bring to a simmer.

Cover with aluminum foil and then with casserole lid. Bake in preheated 350F oven 1 1/2
hours. Meat should be tender. If not add 1/2 cup water and bake another 25 mins.
Great with rice or naan.

Serves 4-6

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

* Exported from MasterCook *

Beef Smoore - India

Recipe By : A World of Curries - Dewitt & Pais


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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds beefsteak - tender
2 onions -- finely chopped
6 cloves garlic -- minced
1 2 inch ginger -- minced
1/4 cup ceylon dark curry powder -- see recipe
6 bay leaves
1 1 inch cinnamon stick -- crushed
1/2 cup rice or white vinegar
3 limes -- pickled in brine
2 large tomatoes -- chopped
4 cups coconut milk
salt to taste
1 tablespoon olive oil
1 large onion -- finely chopped
1 1/2 cups fresh cilantro leaves

Using tip of sharp knife, puncture steaks all over. Place steaks in large skillet. Combine the
onions, garlic ginger, Ceylon Dark Curry Powder, bay leaves, cinnamon, vinegar, limes,
tomatoes, and 2 cups of the coconut milk in a bowl. Pour the mixture over steaks and cook
covered for about 40 minutes on low heat. Add remaining 2 cups of coconut milk and cook
uncovered for 15 minutes. Add salt and simmer for 2 minutes.

Remove meat, cool, and cut into thin slices. Reserve the curry gravy, remove bay leaves
and keep warm. In a skillet, heat the oil for 2 minutes. Add meat and fry for 3 minutes.
Place meat pieces in a serving dish, pour gravy over them and garnish with cilantro.

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

Beef Tikka

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 kilogram beef -- cubed
2 tablespoons unripe papaya -- (ground)
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
salt to taste
2 tablespoons yogurt
1 teaspoon chile powder or 1 tbs chopped green chile

Mix together all the spices and yogurt and papaya and coat the beef cubes with it. Leave to
marinate for 5-6 hours preferably overnight.

Then grill over charcoal.

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

* Exported from MasterCook *

Beef Vindaloo

Recipe By : Graham Kerr's Favorite Dishes:


Serving Size : 4 Preparation Time :0:00
Categories : Beef Vindaloo
Dressings East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds beef -- in 1" chunks
14 garlic cloves
1/2 cup red wine vinegar
4 chiles -- small/red/hot/dried
1/4 teaspoon cumin seeds
3/4 teaspoon turmeric
1/4 teaspoon ginger
1 teaspoon english mustard
1 lemon
1 1/4 teaspoons salt
1/4 cup sugar -- granulated
3 tablespoons poppy seeds
1 onion -- small
1/2 cup tomato paste
2 bay leaves
6 cloves -- whole
clarified butter

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

* Exported from MasterCook *

Beet Cheera Pachadi (Curries)

Recipe By : Rasa W1, Kerala Vegetarian Restaurant, London


Serving Size : 4 Preparation Time :1:15
Categories : Vegetables Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 large fresh beet root
3 1/2 ounces fresh grated coconut
2 whole green chiles -- chopped
1 piece fresh ginger -- (1"), chopped
1 teaspoon ground black mustard seeds
2 tablespoons vegetable oil
2 teaspoons mustard seeds
10 fresh curry leaves
1 teaspoon turmeric
1 teaspoon chile powder
8 ounces fresh spinach leaves -- washed
1 cup natural yogurt
salt and pepper
***Garnish***
fresh spinach -- wilted
tomato wedges
fresh curry leaves

Prep: Trim the beet root, peel and cut into 10 mm cubes

1. Cook the beet root in a pan of lightly salted boiling water for 15-20 minutes until tender.
Meanwhile, using a pestle and mortar or a food processor, grind or process the coconut,
chiles, ginger and black mustard seeds to a fine paste.

2. Heat the oil in a large frying pan and add the mustard seeds. Cook for 1 minute until they
begin to pop. Add the curry leaves, beet root, turmeric, chile powder and salt and pepper
and cook over a low heat for 10 minutes, stirring occasionally.
3. Stir in the coconut mixture and spinach and cook over a low heat until the spinach has
wilted. Cover and cook for 10 minutes, stirring occasionally. Remove from the heat and stir
in the yogurt. Serve garnished with fresh wilted spinach, tomato wedges and fresh curry
leaves.

Recipes from "Rasa W1," Kerala Vegetarian Restaurant, 6 Dering St., London.
Owners/chefs Das and Alison Sreedharan.

Description: "Dry curries garnish with spinach and curry leaves."

Source: BBC Vegetarian Aug 98

Start to Finish Time: 1:15

NOTE: This curry retains the flavor of the beet root despite the spices. If using pre-packed
beet root, make sure it's not in vinegar.

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

* Exported from MasterCook *

Beetroot Halwa

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 kilogram beetroot
1 1/2 liters milk
400 gm sugar -- (400 to 500)
elaichi powder -- (cardomon)
saffron few flakes
1 tablespoon ghee

Peel and grate beetroot

Put milk and beetroot in a heavy saucepan. Boil till thick, stirring
occassionally. Once it starts thickening, stir continuously. Add sugar
and cook further till thickens. Add ghee, elaichi, saffron and colour.
Stir on low heat till the mixture collects in a soft ball or the ghee
oozes out. Serve hot, decorated with a chopped almond or pista.
------------------

* Exported from MasterCook *

Beets And Carrots With West Indian Spices

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Curry
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound Beets (about 4 medium)
1 pound Carrots -- sliced
2 tablespoons Grated fresh gingerroot
1/2 cup Brown sugar
1/2 cup Orange juice
1/4 cup Cider vinegar
Grated zest of 1 orange
1/2 teaspoon Ground cinnamon
1/2 teaspoon Mace

Wash the beets well and cut off the leaves, leaving an inch or so of stem. Cover with cold
water, bring to a boil and simmer, covered until tender, about 40 minutes. Drain and cover
with cool or lukewarm water. When cool enough to handle, slip off the skins. Cut the beets
into slices or chunks.

Peel and cut the carrots into slices or chunks, resembling the beets in size and style. Steam
or boil in lightly salted water about 5 minutes or until tender but not soft. Drain.

Combine the ginger, sugar, orange juice, vinegar, orange zest and spices in a saucepan and
bring the mixture to a simmer. Cook until thickened. Simmer the cooked beets and carrots in
this sauce for about 5 minutes.

Note: Alternatively, you may bake the beets in a foil-covered pan for about an hour. When
cool, slip off the skins. Cut the beets into slices or chunks.

Since I didn't want to waste the beet tops, I sliced the green beet tops and steamed them and
when I combined the sauce with the cooked beets and carrots, I also added the steamed
beet tops.

This came from the Eat More, Weigh Less book by Dr. Dean Ornish.

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

Begun Kalia - Colorful Eggplant

Recipe By : "Sampling The Cuisine of India" by Sambhu Banik


Serving Size : 6 Preparation Time :0:00
Categories : Curry Vegetables
Eggplant *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds eggplants, small type
4 cups oil or ghee -- for frying
2 tablespoons oil or ghee
6 cloves
6 whole cardamom pods -- crushed
1 piece cinnamon -- crushed (2 inch)
1 tablespoon turmeric
1 tablespoon cayenne powder
1 cup yogurt
1 tablespoon salt -- (or), to taste

Cut each eggplant lengthwise into 4 equal pieces. Heat oil or ghee in a pan and fry eggplant
pieces until brown and tender. Drain on paper towels.

In another pan, heat the 2 tbsp. oil or ghee. Add cloves, cardamom, cinnamon. Fry for 1/2
minute. Add turmeric, cayenne, yogurt and salt. Reduce heat and simmer for 2-3 minutes.

Add fried eggplants, spooning yogurt mixture over eggplant. Remove from heat.

Serve either hot or at room temperature with rice or Indian bread, (Naan, Roti, etc) or as a
side dish.

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

* Exported from MasterCook *

Beingan Bharta--indian Eggplant

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 large eggplant
1 green chili pepper -- thinly sliced
1 pinch asafoetida -- optional
1 teaspoon mustard seeds
2 teaspoons salt
1 medium onion -- chopped
fresh cilantro -- ("a healthy
-- amount"), chopped
vegetable oil -- for frying

The eggplant should be grilled first to give the dish a nice smokey flavor. You can do this
either by putting the whole eggplant on an outdoor grill and turning a couple of times, or you
can grill it on a gas range. First remove the stems and leaves so they won't burn. Put down
some tin foil in the well of the burner to catch the juice which will come out. Place the metal
burner on top and grill the eggplant directly on it. The outside of the eggplant will burn as the
inside cooks, turn it frequently. Once cooked, let it cool until you can comfortably handle it.
Peel the skin off--this should be easy because it is burnt, but if a little bit of skin sticks, that's
fine.

Heat about a tablespoon of oil in a frying pan or wok. Don't let it get too hot, though--
because you want the heat on low as you add the mustard seeds. Let the seeds pop gently
in the oil, then add the onion. Fry until translucent. Add the eggplant, asafetida, green chili,
and salt. Fry for 5-10 minutes. Add the chopped cilantro about a minute before serving.
Enjoy with flat bread (naan or chapatis) or plain old pita.

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

* Exported from MasterCook *

Bell Pepper Curry

Recipe By : Raj Ganesan


Serving Size : 1 Preparation Time :0:00
Categories : Vegetables East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 green bell peppers -- (to 4), diced
3 tablespoons chick-pea flour -- (to 4)
1 tablespoon oil -- (to 2)
1 pinch turmeric
1 teaspoon chilli powder -- (or), to taste
salt -- to taste
1 tablespoon cumin seeds
1/2 teaspoon mustard seeds
peanuts
1 pinch asafoetida
***optional items***
urrd dal - this makes it crunchy -- or
chana dal
Heat oil in a pan. Add mustard seeds when the oil is smoking. Wait for the seeds to sputter.
Add cumin seeds, (optional) dals, peanuts, asafoetida. Drop the peppers in.

Add turmeric, chilli powder and salt. Saute till the peppers are slightly tender. Add the
chickpea flour and mix well.

Saute until the flour makes a nice golden brown crust.

Serve hot with dal and rice.

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

* Exported from MasterCook *

Belluli (Garlic) Chutney

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chutney Condiments
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup fresh coconut grated
1 whole pod garlic -- peeled and cleaned
10 whole red chiles
3 strips tamarind wetted and chopped
salt to taste

Stone grind all ingredients together. Or use a small electric grinder. Use as little water as
possible while grinding.

Refrigerate, and use as required after diluting a bit.

Karnataka region

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

* Exported from MasterCook *

Bengal Beans (kabli Chenna)


Recipe By : Indian Cooking, Khalid Aziz
Serving Size : 6 Preparation Time :0:40
Categories : East Indian Appetizers
*Indian Bengali

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 ounces bengal beans -- (lentils), rinsed
-- and drained
4 ounces ghee -- (or cooking oil)
1 medium onion
2 cloves garlic
2 tablespoons fresh ginger
1 teaspoon coriander seed
1 teaspoon fenugreek seed
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
2 tablespoons vinegar

Wash the Bengal beans well in plenty of water, put into a saucepan and add just enough
water to cover them. Bring to the boil, reduce the heat and cover the saucepan with a tight-
fitting lid. Simmer gently until the beans are just starting to become tender adding more
water if necessary.

Heat the ghee or cooking oil in a heavy saucepan. Peel and finely slice the onion, garlic and
ginger and fry them until they soften. Then add the coriander and fenugreek seeds and
continue to cook for a further 2-3 minutes. Add the turmeric, cumin and chili powder. Stir
well for another minute.

Drain the water from the beans and add the beans to the saucepan, turning well to ensure
they are well coated with the spice mixture. Pour on the vinegar and continue to dry fry until
the beans are completely cooked through.

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

* Exported from MasterCook *

Bengal Curry Of Lamb

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Lamb Curry
*Indian Bengali

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/2 pounds lean lamb shoulder
1/4 teaspoon dried mint -- crushed
1/4 cup butter
2 cups milk
2/3 cup onion -- chopped fine
1/2 cup coconut milk -- (see instructions
3 tablespoons crystallized ginger -- chopped
1/2 cup coconut -- grated
1/2 teaspoon granulated sugar
1/2 cup lime juice
1/8 teaspoon black pepper -- ground
1/2 cup heavy cream
2 teaspoons salt
3 tablespoons curry powder

To prepare coconut milk: Remove the shell and the brown inner skin from the meat of a fully
ripe coconut. Chop the meat (you may substitute 1 cup of packaged shredded coconut for
the chopped coconut meat). Combine the chopped coconut meat with one cup of scalded
whole milk. Let stand for 20 minutes. You may also use prepared coconut extract available
in Indian and Asian markets.

Remove bones and fat from the lamb. Cut the meat into 1" cubes. Melt half the butter in a
large, heavy pan. Add the onion. Cook until tender (about 5 minutes). Use a slotted spoon
to remove the onion. Set aside. Add the remaining butter to the pan. Brown the lamb cubes
on all sides. Return the onion to the pan. Add the ginger, sugar, pepper, salt, curry powder,
mint and milk. Mix well.

Cover. Simmer over low heat for 1 hour. Add the coconut milk and grated coconut.

Cover. Cook for 5 minutes. Gradually stir in the lime juice.

Slowly blend in the cream. Cook over low heat (DON'T LET IT BOIL !) until the lamb is
tender (10-15 minutes).

Serve over hot, fluffy rice.

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

* Exported from MasterCook *

Bengal Gram Dal Poli

Recipe By : Cook And See (Samaithu Par) by S. Meenakshi Ammal


Serving Size : 1 Preparation Time :0:00
Categories : Coconut Dals
Dressings East Indian
Appetizers *Indian
Bengali

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 liter bengal gram dhal
1/2 coconut
430 gram jaggery or
500 gram sugar
cardamom powder
450 gram maida flour or
300 gram white wheat flour -- for outer covering
1/2 teaspoon salt
1/4 teaspoon turmeric
oil
1 teaspoon ghee -- for each poli

Knead the maida flour (or white wheat flour) with salt and turmeric, adding enough water.
Add a ladle of oil and knead the dough into a soft one.

Soak the Bengal gram dhal a little and wash well. Remove stones. Boil water. Add the dhal
and cook. Cook well and empty into a colander. After the water is drained, take the cooked
dhal (in a uruli) and keep over the oven. Add the scraped coconut, sugar or jaggery and
cook and turn the mixture till the sugar or jaggery dissolves and hardens into a "Halwa".
Remove from fire. Peel 10 or 12 cardamoms and mix.

Wash and wipe dry a stone mortar. Grind the cooked Bengal gram halwa in it into a very
very smooth paste, and roll the paste into small balls of a lime size. Take a little of the dough
and flatten into a poori on a greased plantain leaf. Keep the fillings, gather the edges of the
poori and cover the fillings, and close. Invert it and flatten out into a thin rotti.

Heat a pan, grease it, invert the leaf over it and gently remove the leaf, leaving the "Poli" on
the pan. Roll the leaf, dip it in ghee and touch the surface of the "Poli" with it, so the entire
"Poli" is smeared with ghee. When one side is cooked, turn the other side also, smearing
ghee as before. Cook for a little, remove from fire and serve.

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

* Exported from MasterCook *

Bengali Eggplant With Mustard Seeds

Recipe By : Ya Gotta Have It Recipes


Serving Size : 1 Preparation Time :0:00
Categories : Curry Eggplant
Vegetables Vegetarian
*Indian Bengali

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 large eggplant -- (1 - 1 1/2 lbs.),
cut in 1" cubes
1 1/2 tablespoons black mustard seeds
(powdered in a coffee grinder)
1 cup water -- (+)
1/4 teaspoon cayenne pepper
4 tablespoons mustard oil -- (to 5 tbsp.)
1 tablespoon panch phanon mix *
1 cup yogurt
1 1/2 tablespoons salt
1 dash black pepper
1 dash cardamom powder -- optional

* (equal parts of whole cumin, fennel, fenugreek, mustard, kalunji seeds)

Soak ground mustard seed and cayenne in one cup of water. Cut up eggplant into cubes.
Heat mustard oil, put in panch pharon mix and after a few seconds add the black
mustard/cayenne water. This will splatter so have a cover ready. Add eggplant and cook.
You will probably need to add additional water as the eggplant cooks to keep its level about
the same, perhaps another cup. Cover it for the last ten minutes.

When the eggplant is cooked add a cup of yogurt and the salt, mix and heat up yogurt, but
do not boil. Sprinkle a tiny bit of black pepper and cardamom over the top if you want.

This dish also tastes good cold the next day.

Author's note: Anasua Munshi tells me that in his grandmother's village they make this
without the yogurt, substituting green chiles for cayenne and using only fennel for the panch
pharon mixture.

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

* Exported from MasterCook *

Bengali Garam Marsala

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian Spices And Pastes
Bengali

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon ground cloves
1 tablespoon cumin seed -- ground
3 teaspoons cardamom seed -- ground
3 teaspoons ground cinnamon

Store mixture in a tightly sealed container.


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

* Exported from MasterCook *

Bengali Kasundi - Chile Mustard Relish

Recipe By : Laxmi Hiremath in the San Francisco Chronicle, 6/24/92


Serving Size : 1 Preparation Time :0:00
Categories : Dressings Pickles And Relishes
East Indian Appetizers
*Indian Bengali

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 ounces fresh hot red chiles
1 tablespoon mustard seeds
4 garlic cloves -- peeled
1 small green mango -- peeled,, shredded
1 pinch salt -- or to taste

This relish from Bengal, an eastern region of India, is for those who like fiery flavors. Try it
with tandoori dishes, kebabs and shellfish curries. It's great in sandwiches, too. Combine all
ingredients and blend smoothly. Cover and store up to 2 weeks in the refrigerator. Makes
1/2 cup.

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

* Exported from MasterCook *

Bengali Khatti Mithi Chana Dal (sweet and Sour Chana Dal)

Recipe By : welcometoindia.com
Serving Size : 6 Preparation Time :1:00
Categories : East Indian Appetizers
Dals *Indian
Bengali

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
300 gram chana dal
1/4 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
1/4 teaspoon onion seeds
1/4 teaspoon aniseeds
5 whole red chillies
2 bay leaves
1 teaspoon turmeric powder
1 teaspoon sugar
1/2 cup fresh coconut -
(sliced into 2 cm long pieces)
2 tablespoons raisins
oil
salt -- to taste

Soak the dal for 4 hours in water. Pressure cook till soft. Add turmeric, salt and sugar.
Keep aside. Heat oil. Add mustard seeds, fenugreek, aniseeds, broken red chillies, onion
seeds, bay leaves, coconut chips and raisins. Fry gently till golden. Pour the cooked dal into
the fried masala. Add enough water to cook and make into a thick gravy. Simmer and serve
with 'loochies' or 'puris'.

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

* Exported from MasterCook *

Bengali Khichidi

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Curry Rice
Dals *Indian
Bengali

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup rice*
1 masoor dal*
1 tablespoon channa dal*
1 bay leaf
3 green cardamoms
1 1-inch stick cinnamon
3 cloves
1/2 teaspoon cumin seeds
10 tiny onions peeled or
1/2 cup sliced onions
10 baby potatoes washed clean
1/2 cup peas shelled
1 carrot diced
1 teaspoon ginger grated
1 teaspoon garlic grated
4 green chiles finely chopped
1 tablespoon coriander finely chopped
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala powder
salt to taste
5 cups water
4 tablespoons ghee

* washed and soaked for 30 minutes

Drain dals and rice in a colander and keep aside. Save this water for adding later.

Crush spices (cardamom, cinnamon, cloves)

Heat 3 tbsp. ghee in a large heavy skillet. Add cumin seeds, bay leaf, crushed spices,
splutter. Add ginger, garlic, chiles, stir-fry for a moment. Add onion, potato (with skin), stir-
fry for 2 minutes. Add carrots, peas, turmeric, garam masala, salt.

Add dals, rice and gently stir-fry for 1 minute. Add water to make drained water 5 cups.

Heat well and add to skillet. Stir, bring to a boil, cover and simmer till done. Rice and dals
should be done but not overdone. Veggies will get soft and water should be absorbed. Add
more water if required in between. When done, pour remaining ghee and sprinkle coriander.

Serve piping hot with gravied veggies or kadhi (refer 'khichidis').

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

* Exported from MasterCook *

Bengali Panch Phoron (Indian Spice)

Recipe By : Jill Norman, "The Complete Book of Spices"


Serving Size : 1 Preparation Time :0:00
Categories : Spices And Pastes *Indian
Bengali

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 tablespoon mustard seeds
1 tablespoon nigella seeds (black onion seeds)
1 tablespoon fenugreek seeds

This mix of whole spices comes from Bengal in the east of India, where it is used to flavor
pulses and vegetable dishes. It may be put into hot oil to perfume it before other ingredients
are added, or it is used to spice the ghee that is poured over a dish of lentils as it is served.

Mix all the spices together. Stored in an airtight jar, the blend will keep for 3-4 months.
Source: Jill Norman "The Complete Book of Spices"

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

* Exported from MasterCook *

Bengali Pilau Rice

Recipe By : Anita Pal's Bengali Cookery Page


Serving Size : 1 Preparation Time :0:00
Categories : Side Dish East Indian
Appetizers *Indian
Bengali

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 tablespoons sultanas
2 cups basmati rice
25 whole peanuts -- (unprepared)
4 Indian bayleaves -- (to 5)
1 l ginger
20 whole cardamom seeds
6 small cinnamon sticks
1 tablespoon sugar -- (or), to taste
1 1/2 teaspoons salt -- (or), to taste
1/2 teaspoon turmeric
1/4 pound danish butter -- (plus)

Forget that multicoloured stuff served in your local Indian Takeaway - this is the real thing!
Almost a meal in itself this really does have to be tasted to be believed. It is, of course, also
a perfect accompliment to almost any other good Bengali food. For this Pilau to taste its best
do use a good rice; there is none better than Basmati from the Himilayan foothills.

Preparation:

Prepare the whole shelled peanuts by soaking them in hot water for 1/2 hour and then
removing the skins.

The Cardomon seeds and Cinnamon sticks can be used whole in this recipe, but if you are
able to powder them using a small mortar and pestle then you will get even more flavour.

Skin the ginger and chop it into small strips.

Wash the rice twice in cold water.

Cooking:

Add plenty of water to the rice; at least twice the depth of the rice in a large saucepan. Sart
cooking it over a medium heat and add a little Tumeric to the water. After about 20 minutes
the outer part of the rice grains should be soft, but the inner core still hard; when the grains
have reached this stage take the pan off the stove and drain off the water using a collinder.
Melt the butter in another saucepan. Add the peanuts and heat until they turn a little brown.
Next add the Sultanas and heat until they puff up (about 1 minute), then the bayleaves. Next
the ginger is added and fried until it browns; followed by the crushed or whole cinnamen and
cardomin .Fry the mixture together whilst mixing it for about 1 minute.

Take the saucepan off the heat and now add the rice. Put a lid on the saucepan and shake
the pan in circular tossing movement to mix it all together; as an alternative you can simply
and gently stir it all together useing a woodern spoon. Lastly add salt and sugar to taste and
mix the dish with more tossing.

You now have a delicious Pilau rice ready to serve.

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

* Exported from MasterCook *

Bengali Red Dal Curry

Recipe By : Ya Gotta Have It Recipes


Serving Size : 1 Preparation Time :0:00
Categories : Curry Dals
*Indian Bengali

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups red lentils
3 1/2 cups water
6 serrano chiles -- ( whole or quarte
1/4 turmeric -- (or), to taste
1 1/2 teaspoons salt
4 tablespoons ghee, butter, or vegetable oil
1 minced onions
1 cup chopped tomatoes
1 tablespoon grated fresh ginger
2 tablespoons ghee or vegetable oil
1 tablespoon Bengali panch phanon mix *
4 dried small red chiles
1 clove garlic -- (to 3)

* see recipe in this collection

There are three basic steps to this recipe: cooking the lentils in water, making a
tomato/onion/ginger mush, and making a spiced oil.

1. Rinse lentils well, add water, serrano chiles, turmeric and salt. Bring carefully to boil and
cook over low to medium heat, partially covered, for 25 minutes. Cover and cook another 10
minutes. Adjust salt.
2. While lentils are cooking, cook onions in a frying pan in the oil until they are golden brown
(approximately 10 minutes), stirring constantly. Add tomatoes and ginger and continue
cooking until the tomatoes decompose into a delicious and fragrant mush (approximately 8
minutes.) Stir constantly so that tomato mixture doesn't stick. Turn heat to low if necessary.

3. Scrape out this mush into the lentils and stir it in. Let lentils sit while you make the spiced
oil.

4. Do a quick rinse of the frying pan, without soap, and dry thoroughly. Add the remaining
2T oil and heat over medium high heat. When oil is hot add panch phanon mix and heat until
the seeds begin to pop, about 15 seconds. Add red chiles and fry for another 15 seconds,
until they turn a little darker. Turn off heat and add the crushed garlic and let sizzle for about
30 seconds. Stir this mixture into the lentil/tomato mixture and serve with rice. Adjust salt.

Author's note: Using ghee changes the taste compared with oil. I prefer it for step 4. It
tastes good either way though.

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

* Exported from MasterCook *

Bengali Spinach

Recipe By : The Art of Indian Vegetarian Cooking by Yamuna Devi


Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Vegetarian
*Indian Bengali

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2/3 cup raw almonds
2 cups warm water
3 tablespoons ghee
1 tablespoon black mustard seeds
1/2 teaspoon whole cumin seeds
1/4 teaspoon fenugreek
1 1/2 tablespoons brown sugar
1/2 tablespoon grated ginger
1 tablespoon minced green chiles
2 pounds trimmed fresh spinach
1/3 cup shredded coconut
1 tablespoon salt
2 tablespoons water
1/8 teaspoon nutmeg

Soak nuts in warm water for 4 hours or overnight. Drain, wash and drain again.

Heat ghee in a large pot over moderate heat. When hot, but not smoking, add the spice
seeds and sugar. Fry until the seeds darken and the sugar caramelizes. Add the ginger,
chiles, spinach, nuts, coconut and salt.
Cover, reduce heat to low and cook for 10 minutes.

Uncover, gently turn the spinach over. Add water if necessary.

Cook for a further 10 minutes. Stir in the nutmeg and heat through for 1 to 2 minutes.

Garnish with lemon and serve.

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

* Exported from MasterCook *

Bengali-style Oven-fried Potatoes

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables East Indian
Appetizers *Indian
Bengali

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds russet potatoes
olive oil spray
1/4 teaspoon turmeric
1/2 teaspoon cumin
1/4 teaspoon cayenne
salt and pepper

Preheat oven to 400F. Remove oven racks & spray them with oil. Wash potatoes & slice
them lengthwise into sticks 1/2" thick or crosswise into rounds 1/3" thick. Transfer to a
baking pan & spray well with oil. Add seasonings & toss to coat. Place the rounds in a
single layer on the oven racks. Place the racks in the centre of the oven. Bake until the
potatoes are tender, with a deep, golden-brown crust, about 20 to 25 minutes. Serve piping
hot.

Note: You may also use cake racks in place of oven racks.

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

* Exported from MasterCook *

Bengan Ka Bhurta
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Curry Eggplant
*Indian Bengali

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 medium eggplant
1 teaspoon zeera
2 spring onions
2 tablespoons imli water (tamarind water)
salt to taste
1/2 teaspoon chile powder
2 tbs oil
1/4 teaspoon haldi powder (turmeric)
3 tablespoons yogurt

Roast the eggplant in hot oven until the skin gets slightly burnt and shriveled. Put the hot
eggplant in a bowl of water and remove the skin.

In a pot add all the ingredients to the eggplant pulp and cook on high flame till the water has
dried up stirring constsntly otherwise it will burn. It can be eaten with rice, chapati or cooled
and as a salad.

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

* Exported from MasterCook *

Besan Barfee

Recipe By : "Eastern Vegetarian Cooking" by Madhur Jaffrey


Serving Size : 144 Preparation Time :0:00
Categories : Desserts Sweets
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 ounces chick pea flour -- (1 1/4 c or 180
-- grams)
- also called besan or gram flour
1 cup vegetable oil -- (8 fl. oz)
1 1/2 cups sugar
1/2 teaspoon cardamom seeds -- ground
2 tablespoons unsalted pistachios -- (up to 3 tbsp.),
-- lightly crushed
1 tablespoon blanched almonds -- (up to 2 tbsp.),
-- coarsely chopped
Sift the chick pea flour. Heat oil in a heavy, 10-12" frying pan, wok or sauté pan over a
medium flame. Put in the sifted chick pea flour. Stir and fry 2 to 3 minutes until the flour
turns a shade darker and is cooked (it should taste fried, not raw). Put the flour into a large
bowl, stir at once and allow to cool.

Make a syrup with 1 cup/8 fl oz/1/4 liter water and the 1 1/3 cups/395 g. sugar by bringing
the water-sugar combination to a boil and then simmering very gently for about 20 minutes or
until the syrup reaches a one thread consistency. To test this, dip in a wooden spoon and let
cool slightly. Pinch some syrup off the back of the spoon with two fingers and then try
separating the fingers. One sticky thread should form. This is the Indian method. Pour the
hot syrup in the cooled chick pea flour/gram flour mixture. Add the ground cardamom seeds
and the nuts and mix well.

Keep stirring until mixture begins to harden slightly. (It should until be pourable.) Pour into a
9 inch square cake tin, tilt tin so barfee mixture flows to the edges and allow to cool. Cut into
3/4 inch cubes. Besan barfee if tightly wrapped in aluminum foil and then placed in a plastic
container, freezes very well.

MAKES: 144 little cubes

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

* Exported from MasterCook *

Besan Burfi

Recipe By : Ya Gotta Have It Recipes


Serving Size : 1 Preparation Time :0:00
Categories : Desserts Sweets
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup besan
1 cup shortening
1 cup sugar
4 cardamom seeds
nuts -- optional

Melt shortening in a pan. Turn down heat and add cardamom and Besan. Fry, stirring
constantly to prevent burning until it has changed to a brown color and smells done. (Test: a
few drops of water sprinkled on it sputters instantly).

Turn off the heat and stir in the sugar. Spread 1/2-inch thick onto a platter. Cut into diamond
shapes after it has cooled down.

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

* Exported from MasterCook *


Besan Curry

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Curry Vegetarian
Dals *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup besan -- (chickpea flour)
1 large tomato
1/4 cup green peas
1 large potato
1 large onion
1/4 pound ginger
1/2 teaspoon garlic powder
1/4 teaspoon mustard powder
1/4 teaspoon cumin
1/4 teaspoon coriander
1 teaspoon turmeric
1/2 teaspoon salt
1/2 cup vegetable oil

Mix chickpea flour with a little bit of water at a time, until you have a thick batter. Add salt
and garlic powder.

Put a skillet over a low heat and heat oil. Drop 1/2 teaspoon of batter at a time into the oil.
When it turns golden brown, it done and with a strainer pick up the besan and put it on a dry
pan.

Cut potatoes in small pieces and put them in a bowl. Chop onion up and sauté with 1
tablespoon of leftover oil. Add coriander, cumin, turmeric, and mustard powders.

Add potatoes and mix thoroughly. Add 1/4 cup of water.

Cut ginger into very small pieces and add to the curry.

While the curry is cooking, cut the tomato and add to the pan. Put cover on.

When potato feels soft, add fried besan to the curry. Add salt.

The time you drop the potato in the pan to the time you drop the fried besan into the pan
should not be more then 15 minutes. As always, in Indian cooking it is the preparation that
takes time, not the cooking itself.

Serve warm as a side dish.

Source: Anadi Naik in "Vegetarian Journal Reports"

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

Besan Ka Pithla (drumsticks in Gram Flour Curry)

Recipe By : welcometoindia.com
Serving Size : 6 Preparation Time :0:45
Categories : Vegetables East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


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

A Maharashtrian dish.

Boil drumstick pieces in water till the centres and seeds are soft. Mix gram flour with water to
make a thin paste. Heat oil. Add cumin seeds, mustard seeds, asafetida and curry leaves.
When the seeds pop, add the onions. Fry till the onion is translucent. Add tomatoes and
drumsticks. Stir fry gently for 2 minutes. Add gram flour mixture, green chillies, turmeric, salt
and sugar. Stir gently till cooked and creamy. There should be no lumps. Garnish with
coriander leaves and serve with rice or rotis.

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

* Exported from MasterCook *

Besan Ladoo (gram Flour Balls)

Recipe By : Imran Chaudhary - Queensland, Australia


Serving Size : 4 Preparation Time :0:00
Categories : Dressings East Indian
Appetizers *Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
175 gram chick pea -- (gram) flour
6 tablespoons ghee
100 gram sugar

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

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

* Exported from MasterCook *

Besan Parathas

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 recipe paratha dough
1/2 cup --
1 gram flour
1 1/2 teaspoons red chilli powder
1/2 teaspoon turmeric powder
3 pinches asafoetida -- (3 to 4)
1/2 teaspoon cumin seeds
1 tablespoon coriander finely chopped -- (towel dried)
oil or ghee to shallow fry

For Filling:

Mix the gram flour, chilli powder, turmeric powder, asafoetida, cumin
seeds, corriander

Take a lump of dough as per introduction

Roll, spread oil on the chapati.

Sprinkle some filling over it.

Tightly roll into a swissroll.


Form an overlapping spiral.

Press and reroll to full size.

Shallow fry and serve hot with curds and pickle.

Making time: 20 minutes

Makes: 7-8 parathas

Shelflife: 3 days

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

* Exported from MasterCook *

Bhaat Na Bhajia (fried Rice Crispy Fritters)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Snacks East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup plain boiled rice
3/4 cup chick pea flour
1/2 cup plain yogurt
salt -- to taste
sugar to taste -- optional
2 finely chopped green chillies -- (to 3)
2 teaspoons ginger paste
1 teaspoon turmeric powder
1 teaspoon red chilli powder *
oil -- to deep fry

These are really tasty! They are a good way to use up leftover rice or cos they are so nice its
even worth making some rice for them!

*(you can leave it out if you think the green chillies are hot enough)

Soak the boiled rice in the yogurt for at least an hour or even overnight. Then add the rest of
the ingredients to form a usuable batter, if its too runny add a little chick pea flour. Then
using your hand or a tablespoon drop small amounts of the mixture into hot oil and fry until
golden brown. Don't have the oil on too hot otherwise the insides won't get done. Have with
a tomato chutney or tea.

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

* Exported from MasterCook *

Bhagari Jhinga - Prawns in Tomato Cream Sauce

Recipe By : Madhur Jaffrey's Quick and Easy Indian Cooking


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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
sauce
1 tablespoon tomato puree
3/4 teaspoon salt
1/4 teaspoon sugar
1 teaspoon garam masala
1/2 teaspoon ground roasted cumin seeds
1/4 teaspoon chili powder -- or to taste
3 tablespoons coriander leaves -- finely chopped
1 fresh green chili pepper -- finely chopped
1 tablespoon lemon juice
1 7 oz can coconut milk -- well stirred, or
-- cream
for stir-frying prawns
3 tablespoons vegetable oil
1 teaspoon black mustard seeds
3 cloves garlic -- finely chopped
15 fresh curry leaves
1 1/4 pounds medium-sized uncooked prawns -- peeled and
deveined

To make sauce put tomato puree in bowl. Add salt, sugar, garam masala, ground roasted
cumin seeds, chili powder, coriander leaves, green chili, lemon juice and 1 tablespoons
water; mix well. Slowly ad coconut milk or cream, mix. Set aside. To stir-fry prawns put oil
in wok and set over med-high heat. When hot put in mustard seeds. As soon as seed pop,
a few seconds, add garlic and curry leaves. Sir until garlic tuns medium brown and put in
prawns. Stir until prawns turn opaque most of the way though and put in sauce. Turn heat
to medium and just heat sauce through until it begins to simmer. By then prawns should be
cooked through. Turn of heat. Serve with rice.
------------------

* Exported from MasterCook *

Bhakar Wadi (Spicy Gram Flour Snack)

Recipe By : Femina Magazine


Serving Size : 4 Preparation Time :1:00
Categories : Snacks *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
240 grams gram flour
120 grams wheat flour
salt to taste
a pinch of asafetida
oil for deep frying
100 grams grated coconut
60 grams sesame seeds
60 grams poppy seeds
a pinch of sugar
salt and chile powder to taste
100 grams coriander leaves -- chopped fine
a marble sized ball of tamarind
-- soaked in a little water
black masala powder to taste

Mix together gram flour and wheat flour. Add salt, asafetida, 60 ml hot oil and enough water.
Knead to a stiff dough. Keep it aside. Roast the grated coconut, sesame seeds and poppy
seeds and grind to a powder.

Add sugar, salt, chile powder and coriander leaves to the masala powder to prepare the
filling for bhakar wadi. Add tamarind pulp and black masala powder and mix well.

Divide the dough into small portions and roll each portion into a thin rectangular shaped
chappati.

Spread the filling all over the chappati and roll up the dough with the filling into a tight
cylindrical shape. Seal the edges with a little water. Cut into three cm long pieces and deep
fry in hot oil until brown and crisp.

Remove from oi, drain on paper towelsl and store in an airtight container.

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

Bhakarwadi

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
***for cover***
3 cups plain flour -- (maida)
1/2 cup --
1 gram flour
1 1/2 tablespoons oil
salt to taste
***for filling***
1 tablespoon --
1 gram flour
1 teaspoon sesame and khuskhus seeds
1 teaspoon ginger grated
1 teaspoon garlic grated
1 1/2 teaspoons sugar
3 teaspoons red chilli powder
1/4 teaspoon garam masala
salt to taste
1 teaspoon coriander seeds crushed coarsely
1/2 teaspoon fennel seeds crushed coarsely
1 tablespoon dried coconut grated
1/2 cup fine 'sev' -- (used in bhel)
oil to deep fry

For cover:

Mix flours, salt, oil, mix with fingers.

When crumbly add little water, and knead into a smooth dough.

Cover with a moist cloth.

For filling:

Roast sesame and khuskhus seeds lightly.

Crush, add fennel and coriander seeds.

Heat oil add cumin seeds, allow to splutter.

Add ginger, garlic, fry for few seconds.

Add all other crushed seeds. Stir.

Add coconut, sev, masalas, salt, sugar, flour.


Mix well keep aside.

To proceed:

Take a chappati size lump, roll into thin chappati.

Use dry flour to help rolling.

Spread filling thinly all over chappati.

Make a tight roll press down edges.

Cut into 1" pieces and deepfry in hot oil.

Fry till cover is crisp and golden brown.

Drain, cool very well before storing in airtight containers.

Making time:45 minutes

Makes: 45-50 pieces

Shelflife: 2 weeks

Note: If filling tends to spill out while frying, sprinkle very little water on filling and mix to make
it hold.

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

* Exported from MasterCook *

Bhare Aloo (Stuffed Potatoes)

Recipe By :
Serving Size : 4 Preparation Time :1:05
Categories : Potatoes Vegetables
Vegetarian *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 medium potatoes
2 cups cooked corn
2 green chiles -- chopped
1 onion -- chopped
2 tablespoons butter
1/2 cup milk
2 tablespoons fresh cream
2 teaspoons plain flour
salt -- to taste
***FOR THE SAUCE***
2 large tomatoes
1 cup fresh cream
1 cup milk
4 teaspoons tomato ketchup
1 tablespoon plain flour
1/2 teaspoon chile powder
2 teaspoons sugar -- (approx.)
salt -- to taste
***FOR BAKING***
2 tablespoons grated cooking cheese

Preparation time: 25 minutes Cooking time: 40 minutes

1. Boil the potatoes with the skin on. Remove the skins and cut each potato into two equal
parts. Scoop out the centers.

2. Heat the butter and fry the onion for 1 minute.

3. Add the green chiles and fry again for a few seconds. Add the corn.

4. Mix the milk, cream and flour and add to the corn mixture. Add salt and mix. Cook for a
few minutes.

5. Stuff the potatoes with the corn mixture.

6. For the sauce, cut the tomatoes into big pieces, add 1/4 cup of water and cook. When
cooked, take out a thick soup by passing through a sieve.

7. Add cream, milk, tomato ketchup, flour and 1 cup of water.

8. Add the chile powder, sugar and salt. Boil until thick.

9. Arrange the potatoes on a baking dish, pour the sauce and sprinkle the cheese on top.

10. Bake in a hot oven at 450F for 15 to 20 minutes. Serve hot.

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

* Exported from MasterCook *

Bharrey Baghare Tamate

Recipe By : Femina Magazine


Serving Size : 4 Preparation Time :1:15
Categories : Cheese And Eggs Curry
Vegetables Vegetarian
*Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 medium tomatoes
***FOR THE FILLING***
250 grams paneer
150 grams mushrooms
unsalted butter to sauté mushrooms
90 grams processed cheese
1 medium red bell pepper
1 medium yellow bell pepper
5 grams coriander leaves -- finely chopped
4 green chiles -- finely chopped
24 cashew nut halves
3 grams shajeera -- freshly roasted
salt -- to taste
***FOR THE GRAVY***
1/2 cup oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
16 curry leaves
150 grams onions -- chopped
45 grams ginger paste -- strained
15 grams garlic paste -- strained
1 1/2 teaspoons chile powder
1 teaspoon turmeric powder
salt -- to taste
90 grams onion paste -- fried
60 milliliters tamarind pulp
***FOR THE PASTE***
1/2 cup groundnuts -- (peanuts), roasted
3/4 cup grated coconut
45 grams sesame seeds
250 grams onions -- chopped
12 grams coriander powder
3 grams cumin powder

BLANCH the tomatoes in salted boiling water for 30 seconds. Drain, cool and remove the
skin. Lope off 1/2 cm. from the top, scoop out the seeds to make cups and keep aside.

Then Prepare The Filling: Clean and coarsely chop the mushrooms. Melt butter in a frying
pan, add mushrooms and sauté over medium heat until devoid of moisture. Remove from
heat and keep aside to cool. Deseed and slice the red and yellow bell peppers. Mix
chopped peppers, mushrooms, coriander leaves, green chiles, cashew nuts and shajeera
well. Grate paneer and cheese in a bowl, add the remaining ingredients. Mix well and divide
into 12 equal portions. Put a portion of the filling into each of the blanched tomatoes and
keep aside.

To Prepare The Paste: Heat a tawa or a non stick frying pan and separately roast the
coconut and sesame seeds, for about three minutes each over very low heat or until each
emits its unique aroma. Put these ingredients in a blender, add groundnuts and 3/4 cup
water, and grind to a smooth paste. Remove from the blender. Add coriander powder and
cumin powder. Mix well and keep aside.
Heat oil in pan and season with mustard seeds and cumin seeds. Stir over medium heat
until they begin to crackle. Add curry leaves and stir. Add onions and sauté until translucent
and glossy. Add ginger paste and garlic paste. Stir-fry until the onions are golden. Add
chile powder and turmeric powder (dissolved in two tbs. water). Stir-fry until the moisture
evaporates.

Then add the paste and stir-fry until the oil floats on top (adding a little water towards the
end, if necessary, to ensure that the masala does not stick and burn). Add three cups water
and salt and bring it to a boil. Lower the heat and stir-in the tamarind pulp. Bring it to a boil.
Lower the heat and simmer, stirring occasionally, until the gravy reaches thin sauce
consistency.

Add the stuffed tomatoes, cover and simmer for two to three minutes (ensuring that the
tomatoes remain firm). Uncover and simmer until the gravy is slightly thicker. Remove from
heat and adjust the seasoning.

To serve: Serve either with steamed rice or any Indian bread of your choice.

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

* Exported from MasterCook *

Bharwaan Dum Ki Raan

Recipe By :
Serving Size : 6 Preparation Time :1:00
Categories : Meat Lamb
*Indian

Amount Measure Ingredient -- Preparation Method


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

15 grams cashew nuts


15 grams poppy seeds
15 grams chironji
7 grams coriander seeds

FORCEFULLY rub, as in massage, the lamb leg, inside and out, with salt. Repeat the
process with raw papaya paste, ginger paste and garlic paste and finally with vinegar. (Each
of these ingredients should be rubbed separately and not as a mixture.) Reserve for one-
and-a-half hours.

Put the chicken mince in a food processor or blender, add cheese, pulse for a few seconds.
Add cream in a steady stream and pulse with little bursts until a fine mousse is obtained.
Remove to a bowl, add the remaining ingredients and mix well.

Pry open the pockets and stuff the filling into the leg. Using the trussing needle and string,
stitch the open ends. Bind the stuffed leg with string to retain the shape whilst cooking.
Baste with butter and prick with a needle.

Forcefully rub, as in massage, the lamb leg with the red chiles, followed by oil. Arrange the
leg in a roasting tray, add the remaining ingredients and enough water to cover the leg.
Braise in a pre-heated oven (275O F) for two hours. Remove and discard the liqueur. Rub
again with oil and keep aside.

Roast each of the ingredients for the cashew nut paste separately on a medium hot tawa,
and grind to a smooth paste adding about 1 1/4 cups water.
Heat ghee in a large flat pan. Season with cardamom, black cardamom, cloves, cinnamon
and bay leaf. Stir over medium heat until the green cardamom changes color. Add ginger
paste and garlic paste, stir over medium heat until the moisture evaporates. Lower the heat,
add cashew nut paste and stir-fry until the ghee floats on top (sprinkling small quantities of
stock to prevent sticking). Add chile powder. Stir for a few seconds, remove the pan from
heat, stir in the curd and return the pan to heat. Add fried onions and stir-fry until the ghee
floats on top. Add the braised raan, and the remaining stock, bring to a boil, lower the heat
and simmer for 45 minutes.

Remove the leg and snip off the strings. Pass the gravy through a fine mesh sieve into a
separate saucepan. Return the gravy to heat, add the leg, mint leaves, coriander leaves and
salt. Bring it to a boil, lower the heat, add patthar ke phool powder, rose petal powder and
saffron. Simmer until the gravy is of ketchup consistency. Remove and adjust the
seasoning.

To serve: Arrange the leg on a serving dish, pour the gravy over and serve hot.

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

NOTES : Lamb leg stuffed with chicken mince, cheese and cream-a Nizami
delicacy

* Exported from MasterCook *

Bhee Vegetable

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 medium stalk bhee -- (lotus stem)
2 onions grated
2 tomatoes grated
1 teaspoon ginger grated
1 teaspoon garlic ground
1 cup curds fresh
2 green chillies
1 tablespoon coriander chopped
2 cardamoms
2 cloves
1 small stic cinnamon
1/2 teaspoon cumin seeds
1 teaspoon dhania -- (coriander) seeds
-- crushed lightly
1 teaspoon red chilli powder
1/2 teaspoon garam masala
salt to taste
2 tablespoons ghee or oil

Peel and slice bhee into 3/4" thick slices.

Boil in plenty of salted water for 15 minutes or tender.

Drain run under tap water, drain and keep aside.

Heat ghee, add seeds and whole spices, allow to splutter.

Add ginger garlic, fry for a minute.

Add onions, stirfry till light golden.

Add curds, stir till the whiteness disappears.

Add all masalas, tomatoes and cook till oil separates.

Add 1/2 cup water bring mixture to a boil.

Add boiled bhee, stir, cover and simmer till water is absorbed.

Serve hot with a dish of rice or paratha.

Making time:30 minutes.

Makes:5 servings bowl

Shelflife:Best fresh

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

* Exported from MasterCook *

Bhel

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Snacks *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 carton puffed rice
1 packet bhel mix or sev
2 cups mashed boiled potatoes -- (mashed coarsely and
-- then salted)
1/2 cup chopped fresh coriander leaves -- (a.k.a chinese
-- parsley)
3 tablespoons freshly roasted and ground cumin
green chilies to taste
1 tablespoon freshly ground black pepper -- up to 2
tamarind to taste
jaggery -- (or brown sugar) to
-- taste
1 cup chopped onions.

First boil the potatoes, mash them, salt them, and add pepper to taste. Add some coriander
leaves too.

Roast the cumin and grind it.

Dissolve about 4 Tbsp of tamarind concentrate in 1 cup of hot water, and let it simmer and
thicken gradually. Dissolve the jaggery (or sugar) until the sauce becomes tart and slightly
sweet. (You may add some salt and ground red paprika, if you want to.) The sauce should
be of a consistency slightly thinner than maple syrup. Pour into a serving container (like a
creamer). Mix the puffed rice and sev/bhel mix in a large bowl.

On a plate, serve the rice-bhel mixture, add the potatoes, then the onions, chilies, and then
dust the cumin powder over it. Next pour on the sauce and top with the coriander garnish.
(Add salt/pepper to taste).

Mix the ingredients on the plate and eat.

This is a concoction that I often bought from street vendors in India. My mouth still waters
whenever I think of Bhel. The recipe presented here was taken off the net, and I haven't had
a chance to try it yet. I include the note from the contributors:

Warning: - This recipe is directed at those who know what Bhelpuri tastes like, quantities
mentioned are approximate, proportions are left to the reader's taste. Purists will have to go
to an Indian grocery shop.

Deviationists may use substitutes. The most important thing is to keep the puffed rice-sev
mixture crisp by not adding the other ingredients to it until it is served. This should be done
on the plate.

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

* Exported from MasterCook *

Bhel Poori

Recipe By : Copyright (c) 1994 by Sheila Lukins


Serving Size : 6 Preparation Time :0:00
Categories : Dressings East Indian
Appetizers Fruit
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups papdi gathiya -- (besan flour chips)
-- slightly broken up
(see note)
1 cup puffed rice -- (available in
-- supermarkets)
1/2 cup thin sev -- (thin besan flour
-- noodles
-- broken, see note)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon chili powder
1 pinch cayenne pepper
1 idaho potato -- (8 ounces), cooked,
-- peeled, and
cut into 1/4-inch dice
1/2 cup cooked chickpeas -- (garbanzo beans)
-- drained and rinsed
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro -- leaves
finely grated zest of 1 lemon
2 ripe plum tomatoes -- seeded and cut
into 1/4-inch dice
1 teaspoon savory mint and coriander chutney
-- (see recipe)
1 tablespoon tamarind sauce
(store bought or see recipe)
1 cup nonfat plain yogurt -- for garnish

1. In a bowl, combine the chickpea chips, puffed rice, noodles, salt, pepper, chili powder,
and cayenne.

2. Add the potato, chickpeas, onion, cilantro, and lemon zest. Toss well.

3. Just before serving, add the tomatoes, chutney, and tamarind sauce; mix well to combine.
Serve immediately, dolloped with yogurt.

Note: "Papdi gathiya" and "thin sev" are available from Indian markets. I bought mine at
Little India, 128 East 28th Street, New York, NY 10016; (212) 683-1691. Little India will mail
order.

------------------
NOTES : India's favorite snack! All over the country there are marvelous brightly decorated
wooden vendor wagons that sell this wonderful nibble, which is made from a base of the best
crispies and crunchies I've ever tasted, tossed with spices, chutneys, potatoes, garbanzos,
onions, fresh mint, and cilantro, and topped with tomatoes and yogurt. The bhel poori mecca
is Chowpatty Beach in Bombay where thousands throng for their evening sunset stroll.

* Exported from MasterCook *

Bhel Puri - 1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Snacks Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
50 grams sev (thin noodles)
50 grams coarsely crushed paapri
100 grams phuliyan or puffed rice
1 teaspoon chile powder
1 teaspoon chaat masala
1 small onion -- very finely chopped
2 tablespoons raw mango -- finely chopped
2 green chiles, deseeded, finely chopped
2 cloves garlic minced
1/2 cup coriander leaves -- finely chopped
1 lemon -- juice of
tamarind chutney
mint chutney
salt -- to taste

In a bowl, mix all the ingredients together well. Adjust the chile powder according to taste.

Serve immediately in individual plates.

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

* Exported from MasterCook *

Bhel Puri - 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Snacks
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
puffed rice (1 carton Rice Krispies)
1 package bhel mix or sev
2 cups mashed boiled potatoes
(mashed crudely and
1/2 cup chopped fresh coriander
leaves -- (a.k.a chin
3 tablespoons freshly roasted and ground
cumin
to taste green chiles
freshly ground black pepper
to taste tamarind
to taste jaggery
- -- (or brown sugar)
1 cup chopped onions.

1. First boil the potatoes. Mash them and salt them, add pepper to taste. Add some
coriander leaves too.

2. Roast the cumin and grind it.

3. Dissolve about 4 tbsp. of Tamarind concentrate in 1 cup of hot water, and let it simmer to
thicken gradually. Dissolve the jaggery (or sugar) until the sauce becomes tart and slightly
sweet. (You may add some salt and ground red paprika, if you want to). The sauce should be
of a consistency slightly thinner than maple syrup. Pour into a serving container (like a
creamer). Mix the puffed rice and sev/bhel mix in a large bowl.

4. On your plate, serve yourself the rice-bhel mixture, add the potatoes, then the onions,
chiles, dust the cumin powder over it. Then pour the sauce. Top with the coriander garnish.
(Add salt/pepper to taste).

5. Mix the goop in your plate and eat it soon.

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

* Exported from MasterCook *

Bhel With a Difference

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup corn flakes or toasted noodles crushed
1 tomato finely chopped
1 onion finely chopped
1 tablespoon boiled corn kernels -- (optional)
1 potato -- boiled peeled
-- finely chopped
1 tablespoon coriander leaves finely chopped
1 teaspoon green chutney -- (refer chutneys)
1 tablespoon tamarind chutney -- (refer chutneys)
1/2 teaspoon red chilli powder
1/4 teaspoon chaat masala
salt to taste
1/2 cup fine sev -- (optional)

Use the instant noodles variety eg. Maggie in India. Crush them lightly.

Toast them dry in a heavy pan, stirring continuously until light and
crunchy.

Cool, keep aside.

In a mixing bowl, add the onions, tomato, potato, corn, coriander.

Just before serving , add the chutneys, salt chaat masala, chilli powder.

Add the noodles or corn flakes and mix gently with hand or a spatula.

Put in individual serving bowls, garnish with sev and coriander.

Serve immediately.

Making time: 20 minutes

Makes: 3 servings

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

* Exported from MasterCook *

Bhetki Jhaal Deya

Recipe By :
Serving Size : 4 Preparation Time :0:55
Categories : Fish And Seafood *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 bhetki/beckti fillets (fish)
oil for shallow frying
***FOR THE MARINADE***
3 tablespoons lemon juice
1/2 teaspoon turmeric powder
salt to taste
***FOR THE FISH STOCK***
1 liter fish stock
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/4 teaspoon fenugreek seeds
1/4 teaspoon yellow mustard seeds
1/4 teaspoon kalonji seeds
***FOR THE GRAVY***
6 tablespoons mustard oil
1/4 teaspoon kalonji seeds
4 whole red chiles
2 bay leaves
4 tablespoons mustard seed paste
3 onions -- grated
4 teaspoons ginger paste
1 tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon Kashmiri deghi mirch
1 teaspoon turmeric powder
4 green chiles -- halves and deseeded
salt to taste

To prepare the fish stock: PUT all the ingredients in a large pot and bring to a boil. Lower the
heat and simmer until reduced to half its quantity. Remove from heat. Pass through a fine
mesh soup strainer and keep aside.

Mix all the ingredients for the marinade in a bowl and evenly rub the fish fillets with this
marinade and reserve for at least 20 minutes. Heat oil in a frying pan and shallow fry the
marinated fillets over medium heat until golden. Remove to an absorbent paper to drain the
excess oil.

Heat mustard oil to a smoking point in a flat pan (or kadai or wok). Remove from heat and
cool. Reheat the oil and add kalonji seeds, whole red chiles and bay leaves. Stir until the
chiles become bright red (not brown or black), add the mustard paste and stir-fry until the oil
floats on top. Add the onions and sauté until translucent and glossy. Add ginger paste and
stir-fry until the onions are golden (not golden brown). Dissolve coriander powder, cumin
powder, deghi mirch powder and turmeric powder in 1/4 cup water and add to the pan. Stir-
fry until almost dry.

Arrange the fish in a single layer, place the green chiles on top, pour the hot fish stock over.
Bring to a boil. Lower the heat and simmer, gradually pouring the stock over the fillets, until
cooked for about six minutes. Remove and carefully adjust the seasoning.

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

NOTES : Fish in mustard flavored curry


* Exported from MasterCook *

Bhindi

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound okra
2 tablespoons oil
1 teaspoon cumin seeds
1 large onion -- sliced fine
1 hot chili -- chopped
1 large tomato -- chopped fine
1 1/2 teaspoons salt
1/2 teaspoon cayenne
1 pinch turmeric
chopped cilantro for garnish

Wipe the okra pods with a damp cloth. Do not wash them, as this will make them sticky.

Cut off and discard the ends. Slice the pods into 1/2-inch pieces. Heat the oil in a large
skillet, add the cumin, and cook for a few minutes, until lighlty toasted.

Put in the okra and stir frequently until lighlty browned. Add the onion and green chili and
cook for 7 minutes, stirring well. Put in the tomato, salt, cayenne, and turmeric and stir until
well blended and heated through.

Garnish with cilantro.

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

* Exported from MasterCook *

Bhindi (okra) Bhajee

Recipe By : David Smith 1998


Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 ounces bhindi -- (okra)
4 ripe tomatoes
2 tablespoons vegetable oil
1/2 medium onion -- very finely chopped
1 teaspoon whole cumin seeds
2 cloves garlic -- very finely chopped
fresh red chiles -- (deseeded and
-- veined) *, chopped
1/2 teaspoon turmeric
1/2 teaspoon garam masala
salt -- to taste

I love the taste of okra and the tomatoes really bring out its flavour. Because this is another
dish with only a coating sauce you don't get that gloopy texture from the okra that you find in
wetter sauces.

* The quantity is up to you but I use 2 of the fleshy chiles you get in supermarkets.

1. Wash, then top and tail the bhindi.

2. Cut the tomatoes in half down through the stalk area and place, skin uppermost, under a
hot grill until the skins begin to blacken. Remove from grill, let cool a little, then remove
skins. Remove seeds and white core then coarsely chop the tomato flesh.

3. Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the
heat on high.

4. Add the cumin seeds, stir a little then turn the heat down to low and cook for 10 minutes.

5. Add garlic and chiles, stir and cook for another 10 minutes on low heat stirring now and
again to make sure nothing browns or burns.

6. Add the turmeric and fry gently for a minute.

7. Add the tomato flesh, bhindi, garam masala and salt. Stir to mix all the ingredients.

8. Cook on a low heat for 20 minutes or until the bhindi is cooked. Stir occasionally and very
gently so as not to break up the bhindi. Add a little water if it gets too dry. You want to end
up with the bhindi covered in thick tomato mixture and no watery sauce.

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

Bhindi (okra) Curry

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 teaspoon mustard seed
1 teaspoon coriander seed
1/2 teaspoon fenugreek seed -- slightly crushed
1 teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon asafoetida
12 ounces okra
3 tablespoons mustard oil
1 medium onion -- chopped
2 cloves garlic -- chopped
1 2 inch piece ginger -- chopped
4 ounces tomatoes
1 green bell pepper -- chopped
2 chiles -- chopped

Wash the okra, top and tail, and cut into approximately 1/4" pieces (or leave whole after
topping and tailing if preferred). Fry mustard, coriander and fenugreek seeds in mustard oil
for 2-3 minutes (cover the pan or the mustard seeds will leap out all over the kitchen!). Add
garlic, onion and ginger; fry gently for about 10 minutes more. Make the ground spices into a
paste with a little water, add to the pan and fry for a further 10 minutes. Add okra, tomatoes,
green pepper and chiles. Cover and simmer very slowly until the okra is tender but not
sloppy (about 15-20 minutes).

Serves 3-4 as a main course, 5-6 as a side vegetable.

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

* Exported from MasterCook *

Bhindi Dal (okra Dal)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup olive oil
1 medium onion -- sliced
1 teaspoon cumin seeds
2 cinnamon sticks -- broken up
2 cups masoor dal -- picked over and
-- rinsed
1 teaspoon ground coriander
1/2 teaspoon ground red pepper
1/4 tespoon turmeric
1 large tomato -- halved
1/2 teaspoon salt
20 whole okras -- ends nipped off

Heat the oil in a deep pot. Cook the onion with the cumin seeds and cinnamon sticks over
medium heat until the onion begins to brown. Add the dal, ground coriander, red pepper,
and turmeric, and stir. Cook for 2 minutes. Add 5 cups of water. Stir and bring to a boil.
Add the tomato, salt, and okras. Cover and cook for 20 to 25 minutes.

serves 6

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

* Exported from MasterCook *

Bhindi Kerala Style

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
250 gram ladyfingers
1 onion finely chopped
1 stalk curry leaves
3 tablespoons coconut shredded
1/2 tablespoon coriander finely chopped
1/2 teaspoon ginger grated
1 tablespoon cashews broken
5 whole red chillies
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon urad dal
3/4 cup curds beaten
1/4 teaspoon crushed red chilli
1/4 teaspoon turmeric powder
salt to taste
1 tablespoon wheat or any flour
2 tablespoons oil

Wash, wipe and cut tips and bases of ladyfingers.

Make a vertical slit in each. Chop to 1" pieces.

Grind coconut and cashews to a coarse paste.

Heat oil in a heavy pan, fry ladyfingers till crisp.

Drain and keep aside.

Add seeds, dal, to hot oil, allow to splutter.

Add whole chillies, curry leaves, ginger, stir.

Add onions, fry till lightly browned.

Add crushed chilli, turmeric, salt, paste, saute till oil separates.

Mix curds and flour to a smooth paste, add 1 cup water.

Add to the sauteed mixture and stir continuously till boil is reached.

Simmer for 5 minutes, check taste for masala and salt.

Add fried ladyfingers, boil for 2 minutes.

Garnish with coriander, serve hot with steamed rice or rice rotis.

Making time: 25 minutes

Makes: 3-4 servings bowl

Shelflife: Best fresh

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

Bhindi Ki Sabji (curried Okra)

Recipe By : Cooking with Curry by Renu Arora


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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound okra -- cut 1" pieces
2 medium onion -- minced
4 tablespoons vegetable oil
1/4 teaspoon cumin seeds
1/4 teaspoon turmeric
1/3 teaspoon ground red pepper
2 teaspoons ground coriander
1/2 teaspoon graram masala
salt -- to taste

Wash and cut okra. Heat 4 tablespoons salad oil and fry cumin seeds a second, add onions
and cook for 10 minutes, until light brown. Add okra, turmeric, red pepper, coriander and
salt. Mix.

Cover and cook over medium for 10 minutes. Add garam masala and cook covered for
another 10 minutes.

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

* Exported from MasterCook *

Bhindi Ki Sabji - Curried Okra

Recipe By : Cooking with Curry Renu Arora


Serving Size : 4 Preparation Time :0:00
Categories : Dressings East Indian
Appetizers Curry
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound okra -- cut 1 inch lenghts
2 medium onion -- minced
4 tablespoons vegetable oil
1/4 teaspoon cumin seeds
1/4 teaspoon turmeric
1/3 teaspoon ground red pepper
2 teaspoons ground coriander
1/2 teaspoon graram masala
salt -- to taste

Wash and cut okra. Heat 4 tablespoons salid oil and fry cumin seeds a second, add onions
and cook for 10 minutes, until ligh brown. Add okra, turmeric, red pepper, coriander and salt.
Mix. Cover and cook over medium for 10 minutes. Add garam masala and cook covered for
another 10 minutes.

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

* Exported from MasterCook *

Bhindi Kurkuri (Crunchy Lady Fingers)

Recipe By : Femina Magazine


Serving Size : 4 Preparation Time :0:40
Categories : Curry Vegetables
Vegetarian *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/2 pounds bhindi (okra or lady fingers)
salt -- to taste
1 teaspoon chile powder
1 teaspoon garam masala powder
1/2 teaspoon dry mango -- (amchur) powder
1/2 teaspoon chaat masala
3 tablespoons gram flour
oil -- for frying
1 1/2 teaspoons ginger - julienne, optional
2 green chiles - slit -- optional

Snip off both ends of each bhindi, slice lengthwise into four slices.

Spread all sliced bhindis in a flat dish and sprinkle salt, chile powder, garam masala powder,
amchur powder and chaat masala over them. Mix well to coat the bhindi slices evenly.
Sprinkle gramflour over the bhindi and mix lightly until evenly coated, preferably without
adding any water. Divide the bhindi into two portions.

Heat oil in a kadai until it is smoking. Fry one portion of the coated bhindi slices, separating
each lightly with a fork. Do not allow slices to stick to each other.
Remove from oil when both sides are crisp and brown in color. Similarly fry the other portion.
Remove to a serving platter and serve hot. Can be garnished with julienne ginger and slit
green chiles.

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

* Exported from MasterCook *

Bhindi Masala - 1

Recipe By : Rani, "Feast of India"


Serving Size : 6 Preparation Time :0:00
Categories : Curry *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup oil
1 large onion -- chopped
10 cloves garlic -- minced
2 fresh green chiles -- chopped
1 tablespoon turmeric
1 tablespoon ground cumin
3 pounds okra
salt

Heat oil in large pot. Add onion, garlic and chiles. Fry over medium heat until browned. Stir
in turmeric and cumin and fry for 2 minutes. Mix in okra and salt. Cover, reduce heat and
simmer for 8 to 10 minutes, stirring occasionally to prevent burning. Serve hot with plain rice
or chapatis.

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

* Exported from MasterCook *

Bhindi Masala - 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese And Eggs Curry
Vegetables East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons vegetable oil
2 medium onions -- finely chopped
1 1/2 teaspoons fresh ginger -- peeled
1 1/2 teaspoons garlic
1/2 teaspoon turmeric
2 teaspoons ground coriander
2 teaspoons ground cumin
coarse salt
2 whole tomatoes -- chopped
1 teaspoon chile powder -- or more to taste
40 okra -- trimmed and cut
-- into 1-inch pieces
1/2 green bell pepper -- chopped
1 teaspoon garam masala

1. Grind ginger and garlic into a paste using a small food processor.

2. Heat oil in large skillet, over medium heat, add onions, and saut‚ until translucent, about 5
minutes. Add ginger-garlic paste, turmeric, coriander, cumin, and salt; cook, stirring, 1 to 2
minutes.

3. Add tomatoes, chile powder, okra, and green peppers. If mixture appears dry, add 1/4
cup water. Add garam masala, and cook, covered, 15 to 20 minutes.

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

* Exported from MasterCook *

Bhindi Masalewali (okra in Spicy Gravy)

Recipe By : welcometoindia.com
Serving Size : 6 Preparation Time :1:30
Categories : Vegetables East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 kilogram tender okra -- (bhindi)
1 large onion -- finely chopped
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala powder
2 tablespoons oil
salt -- to taste

A recipe from Uttar Pradesh.

Fry in oil and grind to a paste 1 onion, chopped. 4 cloves garlic, minced. 1/2 cup coconut,
grated. Make into a paste 1/2 cup tamarind juice. Salt to taste. Grind into a paste 1 tsp
ginger-garlic paste. 3 green chillies, chopped. 3 tbsps coriander leaves. Wash and dry the
bhindis. Cut off the tips and stalks. Slit each down to 3/4th of it's length. Mix all three
ground pastes and stuff the bhindis with the mixture. Heat oil in a pan and add the chopped
onion. Brown. Add turmeric, garam masala, chilli powder and salt to taste. Brown. Arrange
the stuffed bhindis over this masala. Cover with a deep lid and pour water into the lid. Cook
on a low flame till bhindis are tender. Serve hot with parathas.

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

* Exported from MasterCook *

Bhindi Sabji

Recipe By : Yamuna Devi, "The Art of Indian Vegetarian Cooking"


Serving Size : 4 Preparation Time :0:00
Categories : Curry Vegetables
Vegetarian *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound fresh okra
3 tablespoons ghee
1 1/2 tablespoons coriander
1/2 teaspoon cumin
1/2 teaspoon Hungarian paprika
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1 tablespoon salt

Wash and thoroughly dry okra. Trim the bottom and top and slice into rounds half an inch
thick. In a large skillet, heat the ghee and add the okra in a single layer. Cook over a
moderate heat for 20 minutes.

Stir occasionally.

Add the spices and continue to stir and fry until the okra is golden brown.

Remove from the heat, sprinkle with salt and serve.

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

* Exported from MasterCook *

Bhindi Subji (Okra and Tomatoes)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Curry Vegetables
Vegetarian *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds okra -- fresh or thawed
4 tablespoons vegetable oil
1 medium onion -- minced
4 cloves garlic -- chopped
1/2 teaspoon cumin seeds
2 green chiles -- (optional), chopped
1/4 cup fresh coriander leaves -- chopped
1/4 teaspoon turmeric
16 ounces stewed tomatoes -- (1 can=8 oz)
2 tablespoons vinegar
1/2 cup water
1 tablespoon ground black pepper
1 pinch salt

Wipe okra gently with moist kitchen towel. Cut each into 4 pieces and set aside.

Heat vegetable oil in a skillet. Add onions, garlic, cumin seed, chiles, and coriander leaves.

Sauté 4 to 5 mins. Add turmeric. Stir once or twice.

Add tomatoes, vinegar and 1/2 cup water.

Bring to a boil. Lower heat and simmer 15 minutes. Add okra, black pepper and salt.

Cover and cook until okra is tender, about 20 minutes.

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

* Exported from MasterCook *

Bhopali Roti

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups whole wheat flour -- (175 g)
1/2 cup rice flour -- (50 g)
2 tablespoons ghee or oil
1 teaspoon salt
1 teaspoon cumin seeds -- dry roasted &
-- ground
3 green chilis -- sliced
3 tablespoons broken cashews -- ground coarsely
3 tablespoons fresh coriander -- (cilantro), finely
-- chopped
6 saffron strands -- (soaked in)
2 tablespoons warm milk
water -- for kneading
ghee or oil -- for frying

Sift together whole wheat flour, rice flour and salt in bowl. Rub in 2 tbsp of ghee or oil. Add
rest of ingredients except oil (for frying). Gently add water to make a soft dough. Knead well
until no longer sticky. Shape dough into 8 small balls. On a floured surface, roll out each
ball into a 6" (15 cm) round. Heat a griddle. Place the round dough in it and dry roast.
When little brown speaks appear on the underside, turn the roti over. Smear a little ghee or
oil over the surface and drizzle 1 tsp ghee or oil around the roti. Cook until both sides are
golden brown. Repeat with the remaining dough.

Make 8.

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

* Exported from MasterCook *

Bhumi Battakh (duck) Mughlai

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 duck cut in joints
5 red chillies -- (5 to 6)
2 teaspoons pepper
6 pods garlic
Salt to taste
a few poppy seeds.

Cook the meat with ground masala and salt and keep aside. When it is dry,
fry the pieces and arrange in a flat dish. Garnish it with fresh mint
leaves, tomato slices and chipped potatoes.

Converted by MC_Buster.
------------------

* Exported from MasterCook *

Bhumi Battakh (duck) Mughlai 1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 duck cut in joints
5 red chillies -- (5 to 6)
2 teaspoons pepper
6 pods garlic
salt to taste
a few poppy seeds.

Cook the meat with ground masala and salt and keep aside. When it is dry, fry the pieces
and arrange in a flat dish. Garnish it with fresh mint leaves, tomato slices and chipped
potatoes.

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

* Exported from MasterCook *

Bhuna Chaval (brown Rice)

Recipe By : Time Life Books: The Cooking of India


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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 tablespoons ghee
1/4 cup onions -- finely chopped
1 cup basumati rice
OR other uncooked long grain white rice
2 cups boiling water
1/2 teaspoon salt

Pour the rice in to a sieve or colander set in a large pot of cold water, and rub the grains
lightly between your fingers to remove all surface starch. Changing the water 4 or 5 times,
wash the rice until the water remains absolutely clear. Drain the rice thoroughly.

In a heavy 2- to 3-quart saucepan with a tightly fitting lid, heat the ghee over moderate heat
until a drop of cold water flicked into it splutters instantly. Add the onions and fry for 7 or 8
minutes, or until they are soft and golden brown. Watch for any sign of burning, and regulate
the heat accordingly.

Add the rice and continue to fry for 7 to 10 minutes, lifting and turning the grains constantly,
until the rice is light brown. Add the boiling water and the salt, increase the heat, and bring to
a boil again. Immediately reduce the heat to the lowest possible point. Cover the pan with a
sheet of foil and crimp the edges to secure the foil firmly. Then place the lid on top and cook
for 25 to 30 minutes, or until the rice is tender and has absorbed all the liquid. Before
serving, fluff the rice with a fork.

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

* Exported from MasterCook *

Bhuna Gosht - 1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
750 grams pork fillets -- (11/2 lb)
2 tablespoons coriander seeds roughly pounded
1 teaspoon pepper
1 tablespoon paprika salt
4 tablespoons oil

2 tablespoons finely chopped coriander lemon wedges Slit the fillets lengthways and cut
each side into quaters. Prick them all over with a fork. Mix together the coriander, pepper,
paprika and salt to taste and rub into the meat on both sides. Leave to stand for 1 hour.

Heat the oil in a pan. Add the meat and fry quickly on both sides to seal.
Lower the heat and saute for 5 minutes or until cooked through, stirring and turning to
prevent burning. Sprinkle with the coriander and serve with lemon.

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

* Exported from MasterCook *

Bhuna Gosht - 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
ingredients for marinade
3 pounds goat meal -- up to 5
2 tablespoons vinegar
4 tablespoons worchestershire sauce
2 tablespoons yogurt
1 tablespoon minced ginger
1 tablespoon minced garlic
salt to taste
1/2 teaspoon red chili pepper
other ingredients
2 large tomatoes -- up to 3
1 3 tsp amchur -- up to
1 teaspoon dhania -- (coriander) powder
1 large diced onion
salt to taste

Marinate goat meat in marinade ingredients for 3-24 hours. Cook in pressure cooker 10-15
minutes on high setting .Do not add water before cooking. If meat is not tender, cook
longer.Take off lid and cook to reduce liquid . Add a small anount of oil to pan. Add chopped
tomatoes and onions.Remove bones.Cook on medium to low heat until meat is soft and
tomatoes and onions are brown.Add amchur ,salt,dhania,if desired add more red pepper.The
secret to this recipe is to bhuna long enough so the meat is browned and the flavor
develops.Add more amchur if desired.Garnish with chopped cilantro.This recipe also works
well with beef.

This is a recipe I invented a few years ago.It is an extensive modification of a recipe for beef
that my girlfriend makes but we don't like eating beef and I modified the seasoning to fit my
taste.It lives nicely in the freezer but it is best eaten one day after cooking so the flavors have
time to mix.I like amchur so I actually use more than I wrote here.I serve this for parties and
special occasions.

michelle singh

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

* Exported from MasterCook *

Bhuna Lamb

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Curry Lamb
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds boneless lamb shoulder -- cut into 2" cubes
2 cups yogurt
8 garlic flakes
1 tablespoon chopped fresh ginger
1 teaspoon ground red pepper
1 teaspoon garam masala
1 teaspoon ground coriander seeds
1 teaspoon ground cumin seeds
2 teaspoons lemon juice
1 tablespoon oil
salt to taste

Puree all the ingredients, except the lamb and oil. Marinate the lamb in the puree for 4-5
hours in the refrigerator.

Place the meat along with the marinade in a heavy saucepan and bring to a boil on medium
high heat.

Lower heat to medium, cover and simmer for half an hour, until the lamb is tender.

Continue to cook uncovered until most of the moisture has evaporated and the lamb is thickly
coated with the gravy.

Add 1 tbsp of oil and stir fry for 2 minutes.


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

* Exported from MasterCook *

Bhuna Murg Mughlai (roasted Chicken)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 full chicken
1 teaspoon pepper
1 potato
1 slice bread
1 onion
3 green chillies
1 1 inch piece ginger
liver and heart of the chicken
1 cup ghee.

Clean the chicken thoroughly, make a slit in the abdomen and scoop out intestine, liver, etc.
and wash it thoroughly.

Now, to prepare the stuffing, soak the bread in milk. Boil potato and mesh. Mix all the
ingredients with the liver, etc. cut up and add enough of slat and pepper.

For stuffing take all the ingredients, i.e., potato, slice of bread, onion, green chillies, ginger,
liver and heart of the chicken and applu ghee in liberal quantity.

Stuff the chicken with the above mentioned ingredients, leaving a little room for the
expansion of the stuffing when roasted. Stick up the slit with a big needle and thread. Now
grind pepper and salt and apply all over the chicken, Tie up the legs together.

Tie up the wings and neck on the chest. Now apply ghee liberally over it and bake till tender.
Turn over and brown all the sides.

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

* Exported from MasterCook *

Bhunawa Salan
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Curry Lamb
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/2 pounds lamb
salt according to taste
1/4 teaspoon haldi powder (turmeric)
1 teaspoon chili powder
1 tablespoon dhuniya powder (coriander)
1 medium onion chopped
3 tablespoons oil -- up to 4
1 teaspoon ginger paste
1/2 teaspoon garlic paste
1 tomato chopped
6 whole black pepper -- up to 8
3 laung -- (cloves), up to 4
2 bari illaichi
1/4 teaspoon zeera

Fry the onion in the oil until brown. Mix all the ingredients together and add to the pot and
stir til the tomato has become soft and the water has dried . Then add the meat and again let
the water dry.

Add 3-4 glasses of water, cover and leave to tenderize.

When meat is almost done add any of the following vegetables: Palak, tomato, Cauliflower,
Turnip (Shaljam), Beet, Zucchini.

Garnish with fresh dhuniya (cilantro) leaves and chopped green chiles.

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

* Exported from MasterCook *

Bhune Murgh Ke Pasande

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Chicken Curry
*Indian

Amount Measure Ingredient -- Preparation Method


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

5 grams yellow chile powder


100 milliliters curd*
30 grams cheese
15 milliliters cream
3 grams cardamom powder
3 grams yellow chile powder
2 grams javitri powder
3 grams garam masala powder
1 gram shahjeera
a few strands saffron

* Tied in a muslin cloth and hung until all the whey drains out

SLIT open the chicken breasts into two and lightly beat them with a kitchen mallet. Mix the
ginger paste, garlic paste, lemon juice and salt together to form the first marination. Marinate
the prepared chicken in the first marinade and rest for 30 minutes. Prepare the second
marination by mixing all the ingredients together. Apply it to the chicken and rest for 30
minutes more.

Heat oil and lightly sauté the gram flour for three minutes. Add chicken and stir for a few
seconds. Remove and skewer the pasandas. Cook in a hot tandoor until done. Serve hot
with mint chutney, laccha pyaaz and naan.

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

* Exported from MasterCook *

Bhuni Raan-e-gudaz

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 kilograms leg of mutton -- (to be pierced well
-- with a fork and
-- marinated for 6 to
-- 8 hours in 2 cups
-- beaten curd and
-- salt)
2 teaspoons garam masala powder
8 tablespoons ghee
2 tablespoons ground garlic and ginger
2 large grated onion
4 large ground tomatoes -- (or raw mango pulp)
1 teaspoon chilli powder
Salt to taste.

Heat 4 tblsp. ghee and fry well on all sides till browned. Add 3 cups
hot water. Cover and cook till tender. Heat two tblsp. ghee, Add onion
and fry till light brown. Add in chilli, salt, garlic and ginger. Fry
for 3 minutes, now add tomatoes or raw mango pulp. When it boils, put in
the meat and fry well till thick masala is formed. Serve whole, garnished
with fried finger chipps, boiled peas and sliced hard boiled eggs or crisp
egg-parathas.

Converted by MC_Buster.

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

* Exported from MasterCook *

Bhurrani Raita (Ginger-Flavored Yogurt)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups Yogurt
1 bulb Garlic
1 1/2 tablespoons Ginger
1 tablespoon Red chili powder
Salt

Grind ginger and garlic into a paste. Combine with other ingredients in a bowl and whisk
thoroughly.

Serve as an accompaniment to Lamb Biryanis.

Source: Chef Imtiaz Quereshi

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

* Exported from MasterCook *


Bhutteyan Da Kebab

Recipe By : Femina Magazine


Serving Size : 4 Preparation Time :0:45
Categories : Cheese And Eggs Vegetables
Vegetarian *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 large bhuttey -- (cobs of corn) or
8 small bhuttey -- (cobs of corn)
(remove kernels and reserve cobs)
oil -- for deep-frying
100 grams flour
5 cheese slices -- mashed
2 eggs -- beaten
2 onions -- chopped
2 1/2 cm ginger -- finely chopped
8 green chiles -- deseeded and
-- chopped
1/2 teaspoon black peppercorns -- coarsely powdered
1 teaspoon cumin seeds
1/2 teaspoon black cardamom powder
1/4 teaspoon clove powder
1/4 teaspoon cinnamon powder
1 pinch nutmeg powder
salt -- to taste

Corn-on-the-cob with a difference. The humble corn is given the right royal treatment:
Removed from the cob, poached, blended with herbs and green chiles, replaced on the
original perch and grilled.

PUT milk in a pan, add salt and bring to a boil. Add the corn kernels and cook until soft.
Drain, squeeze in a muslin cloth and transfer to a bowl. Add the remaining ingredients to the
corn, mix well and divide into eight (or 16 if using smaller corns) portions. (The cooking time
depends on the age of the corn. Don't be alarmed if the milk and water are completely
absorbed. If the corn is soft and milky, you may need less quantities of milk and water.)

Remove the stems and the tips, and halve the cobs. Using a moist hand spread a portion of
the corn mixture evenly onto the cob. Heat oil in a kadai and deep fry cobs over medium
heat until crisp and golden. Remove to an absorbent paper to drain the excess fat.

To Serve: Arrange doily paper on a service platter, place the bhuttey on top and serve with
mint chutney.

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

* Exported from MasterCook *

Biagan Bharta - Roasted Eggplant Tommao Relish


Recipe By : Laxmi Hiremath in the San Francisco Chronicle, 6/24/93
Serving Size : 2 Preparation Time :0:00
Categories : Dressings East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 medium eggplants -- (1 pound)
1/2 teaspoon + tb mild vegetable oil
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1/2 cup chopped onion
1/8 teaspoon turmeric
1 fresh hot green chile
- minced
1/2 cup peeled -- chopped tomato
1/4 teaspoon curry powder
1/2 teaspoon salt -- or to taste
1/2 teaspoon sugar
chopped fresh cilantro
- for garnish

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

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

* Exported from MasterCook *

Bir Mala's Khichari (mung Beans and Rice)

Recipe By : Bir Mala Beca


Serving Size : 8 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup split peeled mung beans
1 cup basmati rice
3 tablespoons ghee -- (clarified butter)
1/3 cup raw cashews
2 teaspoons cumin seeds
1 small jalapeno chile -- chopped
2 tablespoons grated ginger root
1 teaspoon ground turmeric
1 teaspoon asafetida
1 small cauliflower -- broken into florets
5 cups water -- (to 6)
1 1/2 teaspoons salt
1 tablespoon butter
2/3 cup frozen peas -- thawed in warm
-- water
1 cup coarsely chopped tomatoes
1/2 cup cilantro leaves
lemon wedges
yogurt

Bir Mala Beca teaches cooking classes at the Hare Krishna Community in Culver City, CA.
As a vegetarian cook, she focuses on how to enhance legume protein with nuts, grains or
dairy products. In this recipe, she uses fried cashews, basmati rice and clarified butter.

Place mung beans and rice in strainer and rinse well. Heat ghee in non-stick Dutch oven.
Add cashews and fry until golden. Remove and set aside.

In same oil, fry cumin, chile and ginger until lightly browned. Add turmeric and asafetida.
Add cauliflower and stir until well mixed with spices. Cook gently 5 to 10 minutes. Add mung
beans and rice. Add 5 cups water and bring to boil. Reduce heat to low, cover and simmer
until rice is tender and liquid is absorbed. Mixture should be moist and creamy. If too dry,
add remaining 1 cup water. When done, fold in salt, butter, peas, tomatoes and cashews.
Serve topped with cilantro. Accompany with lemon wedges to squeeze over mixture and
with yogurt.

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

* Exported from MasterCook *

Biri

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Rice East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cloves garlic -- minced
1 medium onion -- chopped
1 red pepper -- chopped fine
1/4 teaspoon cardamom
1/4 teaspoon cloves
1/4 teaspoon cayenne
1/4 teaspoon ginger
1/4 teaspoon mace
1/4 teaspoon coriander
1/2 teaspoon cinnamon
1 teaspoon cumin
2 cups water
1 cup white rice -- (uncle ben's
-- converted)
1 can chickpeas -- drained & rinsed
1/2 cup raisins

Spray a flame proof, oven proof casserole with Pam or similar product, or spread a bit of
canola or safflower oil in the bottom. Simmer onion and garlic together for two minutes. Add
red pepper and simmer an additional ten minutes, adding a bit of water if needed to prevent
sticking and burning. Add spices and rest of ingredients. Cover and heat on stove top until
water simmers. Bake in covered casserole in 350-deg F oven for about a half hour. Fluff
rice before serving.

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

* Exported from MasterCook *

Biryani - Delhi, India

Recipe By : A World of Curries - Dewitt & Pais


Serving Size : 6 Preparation Time :0:00
Categories : Chicken Rice
East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon saffron
4 teaspoons warm milk
2 hot green chili peppers -- as serranos
-- seeded & stemmed
2 hot red chili peppers -- as serranos
-- seeded & stemmed
2 large onion -- chopped
1 2" piece ginger root -- peeled
8 cloves garlic -- peeled
1/4 teaspoon ground cloves
8 whole peppercorns
1/2 teaspoon cardamom seeds -- 1 16oz box
1 1" piece cinnamon stick -- crushed
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon poppy seeds
1/4 teaspoon ground mace
1/2 cup cilantro or mint leaves
1/4 cup fresh lemon juice
2 cups plain yogurt
3 pounds boneless chicken -- cut into 1" cubes
salt to taste
2 tablespoons vegetable oil
1 tablespoon ghee
1 onion -- finely chopped
8 large tomatoes -- chopped
2 cups uncooked basmati or other long-grain rice
1/3 cup raisins -- raw cashews, and
-- almonds
6 hard-boiled eggs -- halved

Soak saffron in warm milk for 5 minutes and puree in blender. Add chiles, onions, ginger,
garlic, cloves, peppercorns, cardamom seeds, cinnamon, coriander and cumin seeds, poppy
seeds, nutmeg, mace, cilantro or mint leaves and lemon juice. Blend into smooth paste. Put
paste into large bowl, add yogurt and mix well.

Marinate chicken in yogurt mixture with salt, covered for at least 2 - 6 hours in refrigerator. In
skillet. heat oil over medium heat for 1 minute. Add ghee and 15 seconds later add onion
and fry for about8 minutes. Reserve for garnish. In same skillet, cook chicken with its
marinade with tomatoes for about 10 minutes over medium heat, uncovered. Remove
chicken pieces from the sauce and set aside. Add rice to sauce, bring to boil, and cook,
covered over low heat for 15 minutes.

Return chicken and add raisins, cashews and almonds; mix well. Simmer, covered for 5
minutes. Place chicken, eggs and rice in large serving dish in such a way that yellow of the
eggs, the saffron-colored rice, the nuts and the chicken make a colorful display. Add
reserved onion as garnish.

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

* Exported from MasterCook *


Biryani Badshahi

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 kilogram mutton
500 gram rice parboiled
3 tablespoons lemon juice
20 blanched almonds
1 tablespoon mint leaves -- (chopped)
2 cups butter
2 handfuls chopped coriander leaves
1 tablespoon cumin seeds
4 large sliced onions
4 whole cardamoms
2 tablespoons sweet oil
8 pods garlic
4 whole cloves
1 2 inch long ginger
1 tablespoon saffron
1 tablespoon green chillies chopped
1 tablespoon red chillies powdered
1 1 inch piece cinnamon
1 kilogram curd
250 gram milk
6 cups water
Salt to taste.

First, wash and soak rice. Then fry sliced onions to a golden brown
colour. Soak saffron in water. Now grind ginger, red chillies, garlic
and almonds and fry these in butter. Add to it mutton and salt and stir
for five minutes. Now add water and cook on a slow fire till meat becomes
tender and about 2 cups of the gravy is left. Boil rice again with salt
in another pan.

Put curd into a piece of muslin cloth and let the water drain away. Add
ckives, cardamom, cumin seeds, mint leaves, chopped chillies and coriander
in drained curd. Strain the saffron water and add lemon juice. Add all
this to mutton. Sprinkle half of the boiled rice over the mutton, then
spread a layer of fried onion and then of rice again. Now pour milk and
some butter and cover the vessel.

Seal edges of the pan with flour paste. Place can on a fire for one hour.
Serve it very hot with some curry.

Converted by MC_Buster.
------------------

* Exported from MasterCook *

Bise Bele Huli Anna

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup rice
1 cup toor dal
2 cups diced -- (1" pieces) mixed
-- vegetables
-- (carrots, beans,
-- potato, peas,
-- cauliflower)
1 small brinjal diced -- (optional)
2 onions sliced lengthwise
1 1/2 teaspoons ginger garlic -- (paste or grated)
1/3 cup tamarind juice
1 bite size lump jaggery
1/2 cup ghee or oil
1 1/2 teaspoons mustard/cumin seeds
1 stalk curry leaves
1 big pinch asafoetida
2 tablespoons chopped coriander
***DRY MASALAS***
1 teaspoon sambar masala
1 teaspoon chilli powder
1/2 turmuric
salt to taste
***ROAST TOGETHER WITH 2-3 DROPS OIL***
1/2 teaspoon methi seeds
1/2 teaspoon cummin seeds
1 teaspoon coriander seeds
5 pepper corns -- (5 to 6)
1 1 inch piece cinnamon
1 tablespoon grated coconut
1 stalk curry leaves
2 whole dry red chillies

Roasting of spices should be done on low flames till brown. Grind in a


dry grinder.

Wash and soak rice and dal for some time. Pressure cook dal with one
whistle only. It wil be half done. Either in a large heavy saucepan or
direct in the pressure cooker (without water) put the ghee and heat. Add
the seeds, asafoeids, curry leaves and onions.

Add the ginger garlic and fry till onion are pink. Add brinjals and other
vegetables and rice. Add 8-10 cups of water. When it comes to boil add
dal. Add all the dry masalas, ground masala, tamarind juice, jaggery.
Either cover and allow to be cooked till the rice is done well. Or if
using cooker, cover and allow 2 whistles. Add 2 tbsp ghee (optional) and
stir gently. Garnish with coriander.

Serve piping hot.

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

* Exported from MasterCook *

Bisi Bele Huliyanna (Rice In Spicy Sauce)

Recipe By : A Cook's Tour Of South India by Vimla Patel


Serving Size : 1 Preparation Time :0:00
Categories : Rice Curry
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup thuvar dal
500 grams rice
2 tablespoons coriander seeds
12 red chillies
1 teaspoon chana dal
1 teaspoon urad dal
1/2 cup tamarind juice
1/2 teaspoon fenugreek seeds
1 teaspoon mustard seeds
2 tablespoons chopped cashewnuts
1 teaspoon turmeric powder
1/2 teaspoon powdered garam masala
1/2 coconut -- scraped
1 pinch asafoetida
few curry leaves
oil -- as needed
salt -- to taste
Cook thuvar dal till very soft. Dry roast coconut, chillies, chana dal, coriander seeds, urad
dal, fenugreek seeds, turmeric, asafoetida and pound them. Wash rice and cook with the
thuvar dal, tamarind juice, powdered masala and garam masala and salt to taste.

Cook adding just sufficient hot water so that the mixture is dry when cooked.

Heat 4 tbsp. oil, fry the mustard seeds, curry leaves, cashew nuts and pour over roce.

Mix and serve piping hot with melted ghee.

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

* Exported from MasterCook *

Bitter Gourd Pickle

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 kilogram bitter gourd -- (small variety)
2 tablespoons sauf -- (aniseed)
2 tablespoons red chilli powder
1 teaspoon asafoetida
salt to taste
1 tablespoon turmeric powder
2 tablespoons dried mango powder -- (amchoor)
1/4 teaspoon citric acid
1/4 garam masala
1 tablespoon coarsely crushed coriander seeds
2 tablespoons coarsely crushed mustard seeds
250 gram oil

Peel and apply turmeric and salt to bitter gourds. Keep aside for 1/2
hour. Put them in boiling water with the citric acid. Boil for 5-7
minutes. Remove from water and wipe dry. Heat half the oil, add
asafoetida, sauf, coriander seeds. Remove from fire. Add all the masalas
and mix well. Cool and fill in the gourds. Tie them up securely with
string. Arrange them in a glass or pickle jar. Heat remaining oil a
little. Add a few pinches citric acid and 1/3 tsp salt. Pour over the
gourds. Allow to tenderise for 3-4 days more. Remove string before
serving.
------------------

* Exported from MasterCook *

Black Bean Chili

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups dried black beans -- soaked
1/2 tablespoon oregano
8 cups water
1/2 cup sun-dried tomatoes
2 jalapeno peppers -- minced
4 cups tomatoes, plum -- peeled, chopped
1/2 tablespoon grated ginger
1/3 cup uncooked bugler wheat
1 bay leaf
1/2 cup boiling water
1 cup chopped cilantro
salt and pepper
1 teaspoon cumin seeds
1/2 tablespoon mustard seeds
2 tablespoons chile powder
1/2 teaspoon fennel seeds

Drain beans. Place in a large pot and add 8 cup water. Bring to a boil. Add peppers, ginger,
bay leaf and 1/2 cup cilantro. Cover and simmer for 1,5 to 2 hours. Remove from heat and
discard bay leaf.

Place cumin seeds in a pot and toast. When seeds darken, add chile powder, oregano,
tomatoes. Stir well and bring mixture to a boil. Reduce heat and simmer for 30 minutes. In
another bowl, combine bugler with boiling water, cover and let sit for 10 minutes.

When beans are cooked, remove 1 cup and puree it with some cooking liquid. Combine
puree with remaining beans. Stir in tomato mixture and bugler. Season and simmer for 10
minutes.

Place mustard seeds in a pot over medium heat, cover and cook until seeds start to pop.
Add fennel seeds and cover. Cook until popping stops and fennel darkens. Pour over chile.
Add remaining cilantro and drizzle with olive oil. Serves: 8.

From "Vegetarian Times" July, 1993.


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

* Exported from MasterCook *

Black Beans In Spicy Tamarind Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans Vegetables
Vegetarian *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups Mexican black beans
1/2 teaspoon tamarind pulp -- (see note)
1/3 cup peanut oil
2 onions -- chopped
2 tablespoons grated fresh ginger
2 tablespoons minced garlic
1 teaspoon powdered hot red chile -- peppers
1 teaspoon freshly ground cumin
1/2 teaspoon turmeric
1 large ripe tomato -- finely chopped
2 teaspoons ground roasted cumin seeds
1 teaspoon garam masala
salt to taste
1 cup chopped cilantro leaves

Pick over and wash the beans. Soak them overnight in cold water to cover.

Soak the tamarind pulp in 2 cups hot water in a nonmetallic bowl for at least 1 hour.
Squeeze the pulp with fingers to extract as much juice as possible. Strain, pressing the pulp.
Discard the residue and reserve the strained juice and pulp.

Heat the oil in a heavy, shallow pan. Add the onions and cook, stirring frequently, until they
turn almost reddish brown, 10 to 12 minutes. Add the ginger and garlic and cook for 5
minutes longer, stirring constantly and scraping the bottom of the pan. Add the chile pepper,
cumin and turmeric, and cook for 10 or 15 seconds. Stir in the tomatoes and let them cook
until they form a sauce and fat separates out.

Drain the beans and add to the pan along with 2 cups water. Cover and simmer until the
beans are almost done. Check the water level from time to time, and if the beans look dry,
add small amounts of hot water.

When the beans have finished cooking, there should be plenty of sauce. Stir in the tamarind,
cover and simmer until the beans are very tender. Stir in the roasted cumin seeds, garam
masala, salt and 1/2 cup of the cilantro leaves. Cover the pan and let rest for at least 10
minutes. Reheat and serve garnished with remaining cilantro leaves.

NOTE: Tamarind is available in cake form at Indian markets.

Adapted from Julie Sahni's "Classic Indian Cooking." From San Francisco Chronicle,
12/7/88.
------------------

* Exported from MasterCook *

Black Chana

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Curry Dals
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups boiled chick peas (black chana dal)
***SET 1***
1/3 cup oil
1 medium onion -- crushed
1/2 cup onion -- chopped
1 1" pc ginger -- Julienne
3 green chiles -- split into halves
1 teaspoon garlic paste
1/4 cup cilantro leaves
1 teaspoon sugar
1 teaspoon pomegranate seeds
salt -- to taste
***SET 2***
4 cloves
1 stick cinnamon -- (1 inch)
2 cardamom
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
5 black peppercorns
1/4 teaspoon shajeera -- (caraway seed)
1 small piece nutmeg

Heat set 2 in a skillet on medium heat while stirring constantly for 5-7 minutes. Remove
from heat, powder and keep aside.

Heat oil in a skillet and when oil is hot add crushed onion, garlic paste, ginger pieces, green
chile and sugar. Fry until onion turns pale brown.

Now add chick peas and powdered set 2 and fry on medium heat for 5 minutes. Next add
1/2 cup of water and pomegranate seeds to the skillet and cook on low heat until all the
water evaporates.

Garnish with 1/2 cup of chopped onion pieces and chopped coriander leaves. Serve hot.

Goes well with paratha and naan.

Note: In case pomegranate seeds are not available you may use dry mango powder called
"aamchur" in Hindi. This is available in most Indian grocery stores. Use 1 tsp. of this
powder.
------------------

* Exported from MasterCook *

Black Dal

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


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

Wash dal and pressure cook in 2 cups water. Cool and remove from cooker.

Mash very lightly with a spoon.

Heat half the ghee in a deep saucepan.

Add seeds, asafoetida, and seasoning. Allow to splutter.

Add ginger garlic paste, fry for a minute.

Add onions. Fry till light brown. Add tomatoes and green chillies.

Fry for 2-3 minutes more.

Add dal, bring to boil.

Add turmeric, salt, sugar and lemon juice.

Take in serving dish.


Heat remaining ghee in a small saucepan.

Add chopped coriander to the hot ghee and pour over dal immediately.

Stir gently. Serve with hot parathas or rice.

Variations: Use any other dal of your choice with same procedure.

To make spicier, add some curry powder.

Making time: 20 minutes (excluding pressure cooking time)

Makes: 4 servings

Shelflife: Best fresh and piping hot

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

* Exported from MasterCook *

Black Forest Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 Recipe Eggless chocolate sponge cake
1/2 can canned cherries and syrup
1 cup fresh whipped cream
3 tablespoons powdered sugar
4 tablespoons grated dark or plain chocolate -- (and chilled)
1/2 teaspoon vanilla essence

To make Cream icing

Beat the cream over a tray of icecubes with a hand beater. Do not
overbeat. It should form soft peaks. Fold in the sugar and essence. Mix
gently. Put some icing in a icing gun leave the rest in the bowl. Keep
both in the refrigerator.
Slice the cake into 2 horizontal halves. Place on a tray on a mesh.
Sprinkle 2-3 tbsp syrup of cherries on each half. Allow to soak for 10
minutes.

Spread the cream icing on lower half. Transfer to a cake plate. Place
the cherries on the cream. Save a few for topping. Place the other half
on top. With icing gun decorate top edging. Spread the chocolate flakes
all over and decorate with cherries.

Serves 6

shelf life 2-3 days

Making time 1/2 hour (excluding time making for the sponge cake)

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

* Exported from MasterCook *

Black Maharashtrian Masala (kala Masala)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 kilogram dhania seeds -- (coriander seeds)
1/2 kilogram lal mirch saboot -- (whole red chillies)
1/2 kilogram sukha khopra -- (dehydrated coconut
-- chopped)
100 gram lavang -- (cloves)
100 gram kali mirch -- (pepper corns)
100 gram tejpan -- (bay leaves)
100 gram nagkeshar
100 gram dagad phool
100 gram masala phool
100 gram masala -- (badi) elaichi
-- (large black
-- cardamoms)
100 gram shajira -- (caraway seeds or
-- white cumin)
100 gram haldi ke ganthiye -- (dry turmeric root)
100 gram hing ke tukde -- (asafoetida in
-- broken form)
100 gram til -- (sesame seeds)
100 gram karala
100 gram khuskhus -- (food grade poppy
-- seeds)
100 gram dalchini -- (cinnamon)

Dry roast each of the ingredients on a low flame till well done.

Do not roast asafoetida and turmeric.

Pound all ingredients together till a coarse powder is formed.

Store in a clean dry airtight container.

Note: This is definitely a lengthy process, and that is why I had


recommended buying to those who are short of time. (who isn't?). Another
problem is availability of all the spices in places outside India. I have
not been able to find English equivalents to some of these spices in spite
of extensive reference to innumerable dictionaries and enquiries with
store owners. That is the reason why I have not given English names for
some of the ingredients. But these spices are abundantly available with
storekeepers in India and familiar with their indigenous names. However,
good news for those who are willing to make it. The effort is definitely
worth it. Beside this masala if properly stored will keep good without
refrigeration for almost 2 years!!! For those who are still eager to make
the same, I would drop a small tip: Just omit the ingredients you cannot
lay hands on (except the basic ones like dhania, chilli, coconut and other
common ones) and go ahead and try it in a small quantity. The result may
not be the same, but I am quite sure it will not be disappointing. All
the best.

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

* Exported from MasterCook *

Black Masala Kichidi

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup rice -- (washed & soaked for
-- 1 hour)
1 cup yellow moong dal -- (washed & soaked for
-- 1 hour)
1 handful green moong dal
1 bayleaf
1 stalk curry leaves
1 tablespoon peanuts whole
1/2 teaspoon cumin mustard seeds
1 large potato peeled & chopped like french fries
1 large onion sliced lengthwise
2 clorettes garlic -- crushed (2 to 3)
2 whole red dry chillies -- (2 to 3)
salt to taste
1/2 teaspoon garam Masala
2 teaspoons black masala -- (maharashtrian
-- style)
1 lemon
1 tablespoon chopped coriander
3 tablespoons ghee or oil
6 cups water -- (6 to 7)

In a large heavy saucepan, heat the oil. Add the peanut stir till very
lightly roasted. Add the seeds curry and bay leaves, garlic, chillies
(halved), and green dal. Stir for a minute. Add the onion and potato,
rice, dal, corainder and all masalas. Stir for a minute or two. Add
water, cover and cooked on low heat till done. Add more water when
cooking is required.

Serve hot with kadhi.

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

* Exported from MasterCook *

Black Pepper Alu

Recipe By : Terry Pogue - RecipeLu List


Serving Size : 1 Preparation Time :0:00
Categories : Curry Dressings
Potatoes East Indian
Appetizers *Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***SPICE PASTE***
1 tablespoon black peppercorns
1 tablespoon coriander seed
1 tablespoon cumin seed
1 half-inch piece cinnamon -- (or less --
indian cinnamon is less strong than
what's available in the us -- or so i think)
8 cloves
1 piece fresh ginger root -- peeled
4 medium potatoes
asafoetida
salt
oil

Peel and boil the potatoes until they're about half-done, cut into bite-sized pieces. Grind
spices into a paste. Put 3 tablespoons of oil in pan, add a pinch of asafoetida, the spice
paste. Fry the paste for a couple of minutes, add the potato, stir to coat with the paste, add
water to cover, add salt, cover pan and boil until the spices are cooked and sauce has
thickened.

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

* Exported from MasterCook *

Black-eyed Peas With Mushrooms

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


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

Soak peas overnight. Drain and put peas and water into a heavy pot and bring to a boil.
Cover, turn heat to low and simmer for 2 minutes. Turn off heat and let pot sit, covered and
undisturbed, for one hour.

While pot is resting, cut mushrooms through their stems into thick slices.

Heat oil in a frying pan over a medium-high flame. When hot, add whole cumin seeds and
cinnamon stick. Let sizzle for 5 to 6 seconds. Add onions and garlic. Add mushrooms. Stir
and fry until mushrooms wilt. Add tomatoes, ground corinader, ground cumin, turmeric and
cayenne. Stir and cook for a minute. Cover, turn heat to low and let mixture cook in its own
juices for 10 minutes. Turn off heat under the frying pan.

Bring peas to a boil again. Cover, turn heat to low and simmer for 20 to 30 minutes or until
they are tender. Add mushrooms, salt, black pepper and fresh coriander to peas and water.

Stir to mix and bring to a simmer. Simmer, uncovered, on medium-low heat for another 30
minutes. Stir occasionally. Remove cinnamon stick and adjust spices.

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

* Exported from MasterCook *

Bland Dal - Chawal

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons Toor Dal -- (washed and soaked)
1 teaspoon Coriander Leaves -- (finely chopped)
1/4 teaspoon Cumin Seeds
2 pinches Asafoetida
1 stalk Curry Leaves -- (finely chopped)
2 pinches Turmeric Powder -- (2 to 3)
Salt - to taste
1 can hot steamed rice
1/2 teaspoon Ghee
Pressure cook washed dal in 2 cups water. (Approx. 4 whistles)

Beat dal with hand beater till smooth and frothy.

Heat ghee, add seeds, asafoetida and curry leaves.

Add turmeric and dal.

Add remaining ingredients.

Boil and simmer for 3-4 minutes.

Serve hot with steamed hot rice.

Making time: 10 minutes (excl. pressuring cooking)

Makes: 1 cup / 1 serving

Best in: ailments like fever, ulcers and acidity. Very wholesome and
filling.

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

* Exported from MasterCook *

Blueberry Baked Indian Pudding

Recipe By : Dallas Morning News 6/11/97


Serving Size : 4 Preparation Time :0:00
Categories : Curry Custards And Puddings
Dressings East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
nonstick cooking spray
1 cup blueberries -- fresh or frozen, or
dried blueberries -- (1/2c)
2 cups skim milk
1/4 cup sugar
1/4 cup cornmeal -- white, stone-ground
1 large egg -- lightly beaten
1 teaspoon grated orange peel
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup light molasses
1/4 cup packed brown sugar

Preheat the oven to 300 F. Spray a 1 1/2-quart baking dish with nonstick spray. Pour
blueberries into pan and spread them out evenly.

In a heavy saucepan, mix the milk with the sugar. Place over medium-high heat and stir until
milk is simmering; gradually sprinkle in the cornmeal and whisk until smooth.

In a small bowl, whisk the egg, orange peel, ginger, cinnamon, salt, molasses and brown
sugar together. Whisk in a small amount of the cornmeal mixture. Return the whole mixture
to the saucepan and stir to blend. Pour mixture into the prepared baking dish over the
berries. Bake for 45 to 55 minutes, or until a knife inserted into the center of the pudding
comes out clean. Makes 4 servings.

Source: "Light and Easy Baking"

Cross-ref "Blueberry Thrills: A bountiful crop rolls in from East Texas" on the
www.dallasnews.com 06/11/97 article by Teresa Gubbins / The Dallas Morning News

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

* Exported from MasterCook *

Blueberry Lassi

Recipe By : Linda Burgess and Rosamond Richardson


Serving Size : 1 Preparation Time :0:00
Categories : Beverages Curry
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups Blueberries
1 cup Plain yogurt
6 tablespoons Superfine sugar
Ice cubes

Puree the blueberries, yogurt, and sugar in a blender or food processor. Pass through a
sieve to separate the liquid from the skins. Chill.

To serve, put a couple of ice cubes into a tall glass and pour the Lassi over them.

This recipe yields about 2 1/2 cups of beverage.


Comments: Lassi is a cooling yogurt drink served in India and the tropics.

Source: ALFRESCO, by Linda Burgess and Rosamond Richardson

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

* Exported from MasterCook *

Boiled Rajma (soyabean) Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons Soyabean -- (soak overnight)
1 tablespoon Moong -- (whole)
1 Potato -- (boiled)
1 Onion -- (chopped finely)
1 teaspoon Coriander leaves -- (chopped finely)
1/2 teaspoon Chaat Masala

Wash the moong and rajma.

Pressure cook the rajma and moong till done. (Approx. 4 whistles).

Drain and wash to cool.

Add all other ingredients and mix well.

If desired mix in 1/2 a cupful of beaten curd.

Or eat as it is with hot steamed rice or chappati.

Making time: 5 minutes (excluding pressure cooking & soaking)

Makes: 1 1/2 cups

Best in: Under nourishment, stomach ulcers and fatigue.


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

* Exported from MasterCook *

Bombay Cashews

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Snacks East Indian
Appetizers *Indian
Bombay

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons coriander seeds
2 tablespoons cumin seeds
3 tablespoons avocado or almond oil
1 tablespoon hot paprika
1/2 tablespoon freshly ground black pepper
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon salt
4 cups raw cashew halves

Preheat oven to 375F. Grind spice seeds in a grinder & place in a large pan. Add oil &
remaining seasonings & stir to mix. Pour in nuts & coat well with seasonings. Divide nuts
into 2 batches & spread on a greased cookie sheet. Bake fro 20 minutes, stirring every 5
minutes, until golden. Serve warm or at room temperature. Cool completely before storing
in an airtight container. Will keep about 2 weeks.

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

* Exported from MasterCook *

Bombay Curry Soup

Recipe By : www.mumbaizone.com
Serving Size : 8 Preparation Time :0:45
Categories : East Indian Appetizers
*Indian Soups And Stews
Bombay

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup masoor dal
3 sliced onions
3 tomatoes
4 cloves garlic -- crushed
1/2 teaspoon chilli powder -- optional
3 teaspoons curry powder
1 tablespoon ghee
salt -- to taste
***TO SERVE***
lemon slices
1/2 cup cooked rice

A spicy soup for the cold and wet days.

Preparation time : 15 minutes. Cooking time : 35 minutes.

1. Heat the ghee in a vessel and fry the onions for a little time.

2. Add the crushed garlic and chilli and curry powders. Fry again until it gives a nice aroma.

3. Add 6 teacups of water, the tomatoes and the washed masoor dal and cook in a pressure
cooker.

4. When cooked, pass the mixture through a sieve.

5. Boil for 15 minutes. Add salt.

Serve hot with cooked rice and slices of lemon.

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

* Exported from MasterCook *

Bombay Madness

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meat *Indian
Bombay

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 steaks -- filet, 1-inch
thick
pepper -- white, cracked
1 lemon grass -- stalk, chopped
1 bunch lemon thyme or
2 peel -- lemon, chopped
1 ginger -- 1-inch piece
thinly sliced
20 peppercorns -- black, - crushed
***CURRY BUTTER***
1/4 pound butter -- unsalted
2 ginger -- chopped
1 large shallot -- chopped
1 small garlic -- clove, chopped
1 small chile -- green, seeded and
chopped
1 tablespoon garam masala powder OR
1 tablespoon curry powder
1 tablespoon juice -- lemon
1 pinch turmeric -- ground
salt -- (to taste)
pepper -- (to taste)
***GARNISHES***
onions -- pickled
cucumbers in yogurt and -- - creme fraiche
mint chutney
papaya -- sliced
banana -- sliced
other garnishes of choice

Steaks: Remove the steaks from your refrigerator at least 1 hour before cooking. (Steaks
should be at room temperature before you cook them.) Press a generous amount of white
pepper into the surfaces of the steaks. Cover.

To prepare the steamer, place the lemon grass and water in the bottom of the steamer with
ginger and peppercorns. Boil 1-2 minutes to release the oils and flavors of the aromatics.
When ready to cook the meat, salt the steaks and steam them over vigorously boiling liquid
for 3 minutes ONLY.

Curry Butter: Blend all of the ingredients in a food processor until smooth.

Accompaniments and Garnishes: For the pickled onions, use sweet onions if possible. Peel
and trim top and bottom. Slice thinly, place in a stainless bowl, salt heavily, and toss. Leave
for 1 hour and drain thoroughly. Bring 1 cup of vinegar to a boil and pour it over the drained
onions. Reserve.

For the cucumbers in yogurt and creme fraiche, slice 2 small cucumbers thinly, salt, and
allow to set for one hour. Drain thoroughly, pressing gently to expel water. Mix 1.4 cup plain
yogurt and 1./2 cup creme fraiche. Add a dash of chile powder and mix with the cucumbers.
Chill.

For the mint chutney, see any Indian cookbook.

Other garnish should balance Western color and freshness with the Indian flavors.
Possibilities include blanched carrots, green beans, zucchini, and okra.

To Assemble: To serve, arrange accompaniments around the outside of a heated plate,


place a filet in the center, and top with a dab of curry butter. Serve immediately.

Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour
------------------

* Exported from MasterCook *

Bombay Palace Chicken Curry

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Curry
East Indian Appetizers
*Indian Bombay

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 pounds chicken -- skinned and cut
-- into 8 pieces (1.5
-- kg)
3 tomatoes -- diced
salt and fresh-ground pepper to taste
***FULL MASALA***
1/4 cup oil
3 onions -- chopped fine
1 tablespoon garlic/ginger paste or
2 garlic cloves -- mashed
1 piece ginger -- size of a walnut,
-- minced
***DRY MASALA***
1/2 cup yogurt
1 rounded tablespoon tomato paste
4 tablespoons heavy cream
1 tablespoon garam masala -- (or curry powder)
2 tablespoons coriander leaves -- chopped

Method:

1. Prepare the chicken; set aside.

2. Dice the tomatoes; set aside.

3. In a wok or heavy skillet, heat the oil and add the full masala, stirring well for 1/2 minute.
Add onions and stir-fry until they start to turn golden. Add garlic/ginger paste and stir over
medium heat to dry the mixture. Add the chicken and tomatoes and the dry masala. Stirfry
for 5 minutes, adding a bit of water if necessary to prevent scorching. Add the yoghurt,
reduce heat and bhoona for 10-15 minutes while the chicken absorbs the spices, again
adding a bit of water if necessary to avoid scorching.

4. This dish is classically a dry curry, but if you prefer more gravy, add 1/2 cup water at this
point, and simmer for 5 minutes.

5. Add the tomato paste and the heavy cream. Sprinkle on the garam masala, if desired,
and garnish with the coriander leaves. Serve hot with rice.
------------------

* Exported from MasterCook *

Bombay Rice Curry

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Eggplant *Indian
Bombay

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup onion; finely chopped
2 teaspoons oil
1 cup eggplant cubes; peeled
1/2 cup raw nuts -- (peanuts, cashews,
-- or pecans)
1 cup fresh tomato cubes; peeled
1 cup apple cubes; peeled
2 large garlic cloves; peeled
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1 teaspoon freshly ground pepper -- (to taste)
1 teaspoon salt
1 teaspoon cumin seeds
1 teaspoon mustard or dill seeds
2 teaspoons ground red pepper or chile-powder
water as needed
4 cups brown rice; precooked -- still warm (brown
-- Basmati is best)
1/2 cup raisins -- (optional)
1/2 cup coconut; shredded -- (optional)

Sauté onions and eggplant in oil in a skillet. Meanwhile, stir eggplant, nuts, tomato, apple
and garlic in a blender into a paste, adding water if needed to form a soft mass. (Tiny lumps
are fine). Blend spices into the paste, and then stir all into the soft onions. Taste and adjust
spice level--it is easy to add at this point. Quickly whisk in enough water to make the spiced
vegetable sauce like thick soup. Pour over warm rice. Garnish with raisins or coconut if
desired.
------------------

* Exported from MasterCook *

Bombay Shrimps

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : *Indian Bombay

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound medium raw shrimps
1 teaspoon garlic paste
1 teaspoon ginger paste
4 tablespoons tamarind paste
1/4 teaspoon turmeric powder
1/4 teaspoon red chile powder
salt to taste
2 tablespoons vegetable oil
3 garlic cloves
1/2 cup coconut milk
2 green chiles -- chopped
1 tablespoon finely chopped cilantro

Peel the shrimps and keep in a vessel Add ginger, garlic, and tamarind pastes, turmeric
powder, chile powder and salt to the shrimps. Mix well and keep aside for 10 minutes. Heat
the oil in a pan, add garlic cloves and stir until brown. Add shrimps and stir for 2 minutes, so
that the shrimps can also get brown. Add coconut milk, cilantro and green chiles. Turn the
heat off when the gravy begins to simmer Serve with steamed rice.

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

* Exported from MasterCook *

Bombay-style Curried Eggs

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian Bombay

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 eggs
1/4 cup milk
1/2 teaspoon salt
liberal seasoning freshly ground pepper
2 tablespoons ghee or butter
3/4 cup finely chopped mushrooms
6 scallions -- thinly sliced
1/2 red or green chile -- minced
1 teaspoon minced gingerroot
1 tomato -- seeded and finely
-- diced
1/4 teaspoon turmeric
1/2 teaspoon ground cumin
fresh cilantro for garnish

Beat the eggs, milk, salt, and pepper together in a large bowl until well blended. Heat the
ghee or butter in a large skillet over medium heat, and when hot add the mushrooms,
scallions, chili, and gingerroot. Saute, tossing often, until the mushrooms are tender, about
10 minutes. Add the tomato, turmeric, and cumin, and cook 3 minutes more, or until the
tomato is heated through and tender. Reduce the heat to medium-low. Pour in the egg
mixture and cook, stirring constantly with a spatula, until the eggs are set yet still very
creamy; do not let them dry out. Serve immediately, garnished with cilantro.

Serve some naan or chapatis and a fruit salad, and there you have it!

serves 4

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

* Exported from MasterCook *

Bonda With Instant Mashed Potato

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Snacks *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 medium onion
2 cups potato buds
1 1/2 cups peas and carrots
2 big ones green chilies
1 teaspoon lemon juice
1 cup gram flour
1/2 teaspoon mustard seed
1 pinch turmeric
1/2 teaspoon baking powder
1 / " piece ginger
1 small bunc coriander leaves
2 teaspoons salt
oil

The filling is prepared as follows:

Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot water. Finely chop ginger, chilies,
coriander leaves, and onion. Heat oil (about 5 Tbsp) and add mustard seeds. Add chopped
ingredients and fry until onions are brown. Add carrots, peas, turmeric and 1 tsp of salt and
cook on low heat for about 10 minutes. Add potato (now mashed) and fry for 5 minutes.
Remove from heat, add lemon juice and let cool.

The batter is prepared as follows:

Combine gram flour, 3 Tbsp of oil, 3/4 cup water, 1/2 tsp salt, the baking powder and mix
thoroughly

After the batter is prepared, make small balls out of the filling and roll them in the batter.
Next fry it in hot oil. You will get about 20-30 small bondas.

This recipe was taken from Saranya Mandava's book on Indian cuisine.

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

* Exported from MasterCook *

Boondhi Raita

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Raita *Indian
Pickles And Relishes

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 cup besan
1/2 cup water
ghee for frying
to taste salt
to taste pepper
to taste chat masala
1 1/2 cups yogurt
1/4 cup milk

Make a pouring paste of the besan and water. Heat ghee and drop paste into it through a
slotted spoon to get little drops that fall one at a time (these are boondhi). Remove the drops
when golden brown and dry on a paper towel to remove extra oil. Soak the drops in warm
water. Add milk, salt, pepper, and add Chat Masala to yogurt. Squeeze water out of
boondhi and add to yogurt.
------------------

* Exported from MasterCook *

Boondi

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup --
1 gram flour
1/2 cup sugar
1 cup water
1/4 teaspoon cardamom powder
6 chopped almonds -- (6 to 8)
ghee to deep fry
perforated flat spoon about 5" diameter

Boil the sugar and water together. Add a tablespoon of milk to bring up
the scum.

Remove scum and boil liquid till the syrup is sticky between the fingers.

Keep aide, but keep warm for use.

Make batter with gram flour, which should not be too thin.

The batter should evenly coat the back of a spoon when dipped in it.

Heat ghee, hold perforated spoon a little above the hot ghee, pour some
batter on the spoon.

Tap very lightly at edge of spoon to allow small droplets to fall in the
ghee.

Pour back remaining batter and wipe spoon.

Stir the boondis in the ghee gently and fry till crisp but not brown.

Drain and put into the syrup. Keep for 3-4 minutes before draining from
the syrup.

Spread on a wide plate, add cardamom powder, almonds and mix gently.

Cool completely and loosen the boondi with finger till each droplet
separates.

Store in airtight container.


Note: Take great care while dropping the boondi in the hot ghee so as not
to burn yourself. A little practice and it is very easy.

Making time: 30 minutes.

Makes: 3 cups approx.

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

* Exported from MasterCook *

Boston Brown Bread

Recipe By : dmorton@silver.ucs.indiana.edu (Daniel Morton)


Serving Size : 1 Preparation Time :0:00
Categories : Bread - Quick Dressings
East Indian Appetizers
Breads Grains
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup corn meal -- sifted
2 cups whole wheat flour -- unsifted
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 cup raisins -- parboiled
3/4 cup molasses
2 cups buttermilk or sour milk

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

* Exported from MasterCook *

Boti Gosht - Meat Cubes

Recipe By : Madhur Jaffrey's Quick and Easy Indian Cooking


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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon vegetable oil
1 1/2 pieces fresh ginger root -- minced
4 cloves garlic -- minced
15 fresh or dried curry leaves -- bay can
substitute
1 pound boned meat -- cut in 1" cubes
2 teaspoons garam masala
1 teaspoon ground cumin
3/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 fresh hot green chili -- finely sliced
-- w/seed
1/2 teaspoon salt or to taste
freshly ground black pepper
2 tablespoons fresh lemon juice or to taste

Put oil in large pan and set over medium-high heat. When oil is hot, put in the ginger garlic
and curry leaves. Stir. When garlic starts to brown, put in the meat. Stir one or twice and
turn heat to medium low. Now put in garam masala, cumin, turmeric, cayenne pepper, green
chili and salt. Stir. Add 3/4 cup water, cover pan and cook gently for 50 minutes before
uncovering and boiling down the liquid. Stir in lots of freshly ground black pepper and lemon
juice. Alternately you can use a presser cooker and after the point of adding all the
ingredients except the black pepper and lemon juice, add 2 tablespoons of water and cover
and bring up the pressure. Lower heat and cook under pressure 15 minutes. Remover from
heat and reduce pressure quickly with cool water. Remove cover and cook uncovered to
reduce liquid and brown meat a bit. Continue with lemon and black pepper.

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

* Exported from MasterCook *

Braised Lamb With Fruits And Nuts


Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Lamb *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
text only

This Indian dish is anything but understated. It piles flavor upon flavor to stunning effect and
would overwhelm milk-fed lamb. Amazingly, for something so sumptuous, it is comparatively
nutritionally sound, as it has been modified to eliminate most saturated fat. However it is not
for the meal-in-a-moment cook.
Cover 45 g of raisins and 30 g sultanas in boiling water. Leave to soak. Trim an 800 g
boneless piece of young lamb (leg or shoulder) of all visible fat. Put the piece in a large
saucepan and add 3 cups of water, a tablespoon of lemon juice and 2 bay leaves. Cover,
bring to the boil, skim, and simmer very gently for about one hour or until a skewer glides into
the meat with ease. Remove the meat, setting it aside, and reduce the stock over high heat
to about 1/4 of a cup. Reserve the stock and wash the saucepan.

Into a processor bowl put 2 large onions quartered, 6 cloves of garlic, 5 cm ginger roughly
chopped, 1/2 tablespoon ground cardamom, 2 tablespoons ground coriander, 1 teaspoon
ground cloves, 1 tablespoon white poppy seeds, 45 g ground almonds and 1 teaspoon black
pepper. Process to a paste. Chop finely a generous handful of fresh mint and have ready
200 g plain yogurt (low fat yogurt can be used).

Heat 2 tablespoons mono- or poly-unsaturated oil in the saucepan, add onion and spice
paste and fry, stirring, for about 3 minutes or until it is fragrant. Add the mint and yogurt and
simmer gently until the sauce is thick and creamy. Return the meat to the saucepan,
spooning the sauce over it, cover and braise gently until the meat is heated through. Add the
reserved stock to the saucepan and stir through. Continue to simmer uncovered until the
stock is completely reduced. Sprinkle over the meat and sauce 2 teaspoons garam masala,
1 teaspoon chile powder and salt to taste if you regard it as necessary.

In a frying pan, heat a little oil and gently fry the drained sultanas and raisins, together with
45 g blanched slivered almonds, for about 5 minutes. Add them to the saucepan and stir.
Infuse a few strands of saffron in a tablespoon of boiling water and add 1 1/2 teaspoons of
rosewater. Stir this mixture into the saucepan and heat for a minute or so more.

Slice the meat, which by now should be meltingly tender, and arrange on a serving dish.
Spoon the sauce over the meat. Serve with rice.

From "Raw Materials" by Meryl Constance, The Syndey Morning Herald, 10/6/92.

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

* Exported from MasterCook *

Bread Dosa

Recipe By : Tasty Dishes from Waste Items


Serving Size : 1 Preparation Time :0:00
Categories : Chutney Dals
Dressings East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup bread crumbs
1/4 cup rice
1/4 cup moong dal
1 medium onion -- minced
2 green chiles -- minced
1 small piec ginger -- minced
1 handful cilantro leaves
1/2 teaspoon cumin seeds
salt -- to taste

In a bowl, cover the rice and dal with plenty of water and let soak for several hours. Drain,
then grind to a fine paste. Add milk or water to make a thick batter. Stir in remaining
ingredients.

For each dosa, cook 2 tablespoons batter on hot greased skillet or griddle, spreading
batter into thin circles and turning dosa once to brown both sides. Serve hot with chutney.

Adapted by Karen Mintzias from "Tasty Dishes from Waste Items" by Aroona
Reejhsinghani

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

* Exported from MasterCook *

Bread Wada

Recipe By : Delicious Recipes From Andhra by Karuna


Serving Size : 1 Preparation Time :0:00
Categories : Curry *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 large bread slices
2 green chiles
2 tomatoes
4 French beans
2 tablespoons peas
5 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 sprig curry leaves
1/2 lemon
salt -- to taste

1. Fry mustard, cumin seeds and curry leaves.

2. Chop tomatoes, green chiles, and beans, and add to the frying pan. Add peas. Fry.

3. When cooked, add 1 1/2 cups water and salt. Bring to a boil.

4. Break the bread into smaller pieces and add. Add lemon juice. Stir.

5. Cover with a lid and cook on low heat until water evaporates. Mix. Serve with ketchup.

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

* Exported from MasterCook *

Breakfast Chapati

Recipe By :
Serving Size : 4 Preparation Time :0:40
Categories : Breads *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 slices rindless -- streaky bacon, diced
1 potato -- cooked and diced
-- (90 g)
1 red chile -- deseeded and sliced
-- (optional)
6 eggs
salt and black pepper to taste
4 chapatis
100 gram cheddar cheese -- grated

COOK bacon until almost crisp. Add diced potato and chile, if using, and fry until light brown.
Drain out excess fat. Beat eggs with four tsp. cold water. Pour over the potato and bacon in
the pan. Cook until the eggs are just set but still moist.

Meanwhile heat chapatis in microwave or over low heat. Remove and spoon on the filling.
Sprinkle with cheese. Fold the chapati into an envelope shape, wrap in greaseproof paper
and serve.

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

NOTES : Fried bacon and potato slices, topped with egg and wrapped in
chapatis
* Exported from MasterCook *

Broad Bean Vegetable (lobia)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup fresh shelled broad beans
1 stalk curry leaves
1 teaspoon coriander leaves chopped
1/2 teaspoon ginger
1/2 tomato chopped
1/2 teaspoon mustard & cumin seeds
1/2 cup fresh curds
1 teaspoon red chilli powder
1/2 teaspoon dhania powder
1/4 teaspoon turmeric powder
1/4 teaspoon garam masala
2 pinches asafoetida -- (2 to 3)
salt to taste
1 teaspoon sugar
lemon juice to taste
1 tablespoon oil

Boil beans in water to which a pinch of soda bicarb is added, till cooked.

Drain, hold under running water in colander, keep aside.

Heat oil in a pan, add seeds, asafoetida, allow to splutter.

Add chillies, ginger, curry leaves, tomato, stir fry 2 minutes.

Mix all dry masalas (including salt) in 1/2 cup water to a paste.

Add to pan, stir till oil separates.

Add beaten curds, stir continuously, till gravy gets thick and oil
separates.

Add beans, sugar, stir. Simmer for 5-7 minutes, till gravy becomes thick
again.

Add coriander, stir. Serve hot.

Note: You may used the dehydrated lobia available in stores. Soak
overnight, pressure cook, proceed as above. Also, instead of boiling, you
may microwave for 3-4 minutes, stirring once. Cook covered, after
sprinkling some salt and water. Wash under running cold water and drain,
before adding to masala.
Making time: 20 minutes (excluding boiling time)

Makes: 3 servings

Shelflife: Best fresh

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

* Exported from MasterCook *

Broad Beans Curry (Chikkudukai Koora)

Recipe By : Delicious Recipes From Andhra by Karuna


Serving Size : 1 Preparation Time :0:00
Categories : Eggplant *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
300 gram broad beans
1 tablespoon oil
1/2 teaspoon peeled black gram dal
1/2 teaspoon black mustard seeds
1 tablespoon -- ¥
1 gram flour -- (besan)
2 tablespoons tamarind juice
2 tablespoons sugar
1 teaspoon chile powder

1. Chop beans into 1 inch pieces. Boil with salt.

2. Fry black gram dal and mustard seeds. Add beans to the frying pan.

3. Add gram flour, tamarind juice, sugar and chile powder. Fry until almost dry. Stir.

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

* Exported from MasterCook *

Broccoli Pakode

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Curry East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 small onion -- coarsely chopped
2 cloves garlic -- peeled
1 1 cm cube fresh root ginger -- peeled and chopped
1 fresh green chillies -- seeded, up to 2
15 grams fresh coriander -- leaves and tender
-- stalks
1 teaspoon cumin seeds
2 teaspoons ground coriander
1/4 teaspoon chilli powder -- (optional)
1/2 teaspoon salt
150 gram besan -- (chick-pea flour),
-- sieved
1 tablespoon ground rice
150 milliliter water
oil for deep frying
130 gram broccoli -- cut into 1cm
-- florets

Put the onion, garlic, ginger, fresh chillies and fresh coriander in a
blender. Add 2tbsp water and blend to a smooth puree.

Transfer the puree to a mixing bowl and add the cumin, coriander, chilli
powder and salt. Mix well. Add the besan and ground rice. Gradually add
the water, and mix until a smooth batter is formed.

Heat the oil over a medium heat. The temperature of the oil is crucial,
so if you have a deep fat thermometer, heat the oil to 160C/325F, or test
the temperature by dropping a tiny amount of the batter into the oil. If
the batter floats to the surface immediately without browning, then the
oil is at the right temperature.

Dip each broccoli floret in batter, making sure it is fully coated.

Fry the pakode in the oil until golden brown, about 8-10 minutes. You
need to brown them gently to make sure the batter inside is cooked while
the outside is crisp. Drain on absorbent paper.

Serve with chutney as a starter or with drinks.

You can make these pakodes using cauliflower or thickly-sliced potatoes.

DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/


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

* Exported from MasterCook *

Broken Egg Curry

Recipe By : Poultry Advisor (a magazine) published in Bangalore, 1970


Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 inch ginger
2 cloves garlic
2 onions -- chopped
2 tablespoons ghee
1 pound tomatoes -- skinned and chopped
1 bunch coriander leaves -- chopped
4 fresh green chiles -- chopped
salt -- to taste
3 cups coconut milk
6 eggs

1. Grind ginger and garlic together to make a paste.

2. Fry onions in ghee until golden.

3. Add ginger/garlic paste and tomatoes and let simmer until tomatoes are pulpy.

4. Add coriander, chiles, salt, and coconut milk.

5. Increase the heat. Let the curry come to boil. Then break the eggs into the curry and do
not stir.

6. When the eggs set the curry is ready. Serve with rice.

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

* Exported from MasterCook *

Broken Potatoes With Spices - Aloo Ka Bhurta


Recipe By : Indian Lowfat Cooking by Roshi Razzaq
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 pound potatoes
2 tablespoons oil
1/2 cup chopped onions
1/2 teaspoon cumin seeds
2 whole dried chilies -- (to 3), broken
1/4 teaspoon turmeric
1/3 cup tomatoes -- chopped
1 whole green chile -- chopped
1/2 teaspoon salt
3 tablespoons cilantro leaves -- chopped

Boil the potatoes in their skins and leave them to cool. Then peel and break them into a
lumpy mash. If preferred, peel potatoes first and then boil.

Heat the oil in a medium sized heavy bottomed saucepan and add the onion, cumin seeds,
and whole dried chilies, breaking them into the pan. Fry until the onions turn a rich, golden
brown. Add the mashed potato. Sprinkle in, and mix well after each addition, the turmeric,
tomato, green chili, and salt. Blend in 3/4 to 1 cup of water and leave the mixture to cook
over a low heat until it begins to bubble. Add half the cilantro leaves, stir, and cook for
another 30 seconds.

Garnish the dish with the remaining cilantro leaves.

Recipe from Indian Lowfat Cooking - The Key to a Healthy and Exotic Diet, by Roshi Razzaq
ISBN 1-55521-898-9

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

* Exported from MasterCook *

Brown and White Triangulars

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 slices brown bread
6 slices white bread
3 potatoes boiled -- peeled and mashed
3 green chilles -- (3 to 4)
4 pods garlic -- (4 to 5)
1 piece ginger
1/2 teaspoon turmeric
salt to taste
2 tablespoons cheese grated
1 tablespoon finely chopped coriander
butter to apply

Crush together chillies and garlic.

Mix all ingredients except bread and butter. Cut bread -- any uneven side
of bread, so that one brown slices matches one white slices. Apply butter
on inner side of each slice. Place some potato mixture on white slice.
Cover with brown slice. Press into a preheated sandwich toaster. Toast
very light. Serve hot with ketchup.

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

* Exported from MasterCook *

Brown Curry Gravy

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tomato grated or finely chopped
1 large onion cut in slivers
1 capsicum cut in thin lengths
1 teaspoon garlic grated
1 teaspoon ginger grated
1 tablespoon coriander leaves finely chopped
2 tablespoons tamarind water
1 teaspoon wheat flour
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon dhania -- (coriander seed)
-- powder
1/2 teaspoon cumin seeds
3 pinches asafoetida
salt to taste
3 tablespoons oil
***ROAST TOGETHER AND DRY GRIND***
2 cardamoms
2 cloves
2 peppercorns
1/2 cinnamon stick broken
1 bayleaf
2 whole red chillies dry

Dry roast wheat flour to a light pink, stirring continuously. Keep aside.

Heat oil, add onions, fry till well browned.

Drain well by pressing, putting back oil in pan.

Cool onions a bit. Grind in mixie. Keep aside.

In remaining hot oil, add cumin seeds allow to splutter.

Add asafoetida, capsicum, ginger, garlic stir fry for a minute.

Add all dry and ground masalas, flour, stir well.

Add tomatoes, tamarind water, salt, stir.

Simmer till gravy is thick and oil starts to separate.

Add prepared veggies and stir, keep cooking for 2 minutes.

Garnish with chopped coriander, serve with parathas, rotis, etc.

Goes well with: Chunky veggies like boiled baby potatoes with skin, boiled
peas, chopped stirfried brinjal pieces. (For this, fry brinjals pieces in
oil, drain, keep aside, adjust quantity of oil required, and continue by
frying the onions.)

Making time: 30 minutes Makes: 2 1/2 to 3 cups

Shelflife: Refrigerated 2 days


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

* Exported from MasterCook *

Brown Curry Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Beef
*Indian

Amount Measure Ingredient -- Preparation Method


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

How to make the sauce:

Heat the water, onions, garlic and ginger in a large, heavy bottomed pan. Simmer gently
with the lid on, for 1 hour. Remove the lid and let the mixture cool. Meanwhile: Whiz the
tinned tomatoes in a food processor for a good two minutes. This is essential for absolute
smoothness. Heat the oil in a large pan and gently fry the paprika and turmeric for 30
seconds. Mix in the tomato pur‚e and add the whizzed tomatoes. Simmer for 20 minutes,
making sure nothing sticks. Take the cooled onion mixture a bit at a time and whiz up in the
food processor, again making sure it's absolutely smooth. Add to the tomato and spices and
simmer for another 20 minutes. A scum will appear on the surface of the sauce - try to
remove this as it forms. How to use the sauce:

The sauce basically replaces the tomatoes, onion, garlic and ginger in a curry. So to make
your favourite curry, simply brown your meat or vegetables with a spice mixture of your
choice, and add the brown stuff. Simmer for 20 minutes (or while the rice cooks) and you're
ready to eat.

Makes 8 oz.

You can freeze your brown stuff or keep it in the fridge for 3 - 4 days.

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

* Exported from MasterCook *


Bubur Pulup Hitam

Recipe By : Femina Magazine


Serving Size : 4 Preparation Time :0:45
Categories : Curry *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
100 gram black sticky rice
400 milliliter water
4 tablespoons palm sugar -- (60 g)
6 cm cinnamon
salt -- to taste
40 cm pandan leaf
8 cm ginger -- julienne
8 tablespoons thick coconut milk -- (120 ml)

Required time: 45 minutes plus soaking time

Wash and soak the rice for about one hour. Bring the water to a boil. Add palm sugar,
cinnamon, salt, pandan leaf and ginger.

Add the rice and cook for about 30 minutes or until done.

When cooked, put in a serving bowl. Sprinkle a little palm sugar and coconut milk over it.
Serve hot or cold.

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

* Exported from MasterCook *

Bulgar Sweet (lapsi)

Recipe By : Indian Recipes For A Healthy Heart


Serving Size : 10 Preparation Time :0:00
Categories : Sweets East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 ounce corn oil margarine
1 1/4 cups corsely ground wheat -- (bulgar)
1 tablespoon fennel seeds
1/4 cup golden seedless raisins
2 1/4 cups nonfat milk
1/4 cup nonfat dry milk powder
1/2 cup sugar -- (reduce if
-- preferred)
1 pinch saffron
1/4 teaspoon yellow food coloring
1/2 teaspoon cardamoms -- crushed
1/2 teaspoon nutmeg -- grated
2 tablespoons almonds -- finely sliced

1. In a saucepan, heat margarine and saute wheat and fellen seeds, stirring frequently, until
the wheat is light golden brown; about 10 to 15 minutes. Add raisins and cook until the
raisins are swollen. Remove saucepan from heat.

2. Carefully add nonfat milk, nonfat milk powder, sugar, saffron, and yellow food color. Stir
well, and bring to boil.

3. Reduce heat slightly, cover and cook until almost all the liquid has been absorbed.

4. Add cardamoms, nutmeg, and fold in. Cover and cook on a very low heat for 20 minutes
or until the wheat is cooked but still moist. (Add a little water if too dry.)

5. Garnish with almonds and serve.

(Can be used as a first course, as a cereal, or as dessert)

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

* Exported from MasterCook *

Bundi Anar Raita

Recipe By :
Serving Size : 6 Preparation Time :0:05
Categories : *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup bundi -- (fried gram flour
drops)
1 cup pomegranate seeds -- (anardana)
2 cups yogurt
2 pinches roasted cumin seed powder
2 pinches red chile powder
salt -- to taste

Tangy combination of pomegranate and yogurt.

1. Add salt to the yogurt and beat.

2. Add the bundi and pomegranate seeds.

3. Store in the refrigerator.

4. Just before serving, sprinkle the cumin seeds powder and chile powder.
------------------

* Exported from MasterCook *

Burmese Menu 1: Burmese Chicken, Indian Style

Recipe By : Cook And Entertain The Burmese Way by Mi Mi Khaing


Serving Size : 8 Preparation Time :0:00
Categories : Chicken Curry
Dressings East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/2 pounds chicken -- up to 3 pounds
1 tablespoon salt
1/3 teaspoon turmeric
1 teaspoon ginger -- ground
2 teaspoons dried garlic chips
1 1/2 cups onion -- finely chopped
1/2 cup oil
3 bay leaves
1 teaspoon chili powder -- or less
1 tablespoon curry powder

1. Disjoint chicken into serving sizes. Rub with salt, turmeric, and ginger powder.

2. Soak garlic chips in 1-1/2 teaspoons water.

3. Heat oil. Add bay leaves and 1 tablespoon chopped onion. As soon as brown, lower
heat, add rest of onion and garlic, stirring and frying well. Add chili, then half the curry
powder, stirring over low heat.

4. Add chicken and rubbed stuff, raise heat slightly, cover, and cook till it starts to brown.

5. Stir, add 2 cups water, lower heat, cover, and simmer till done.

6. Add rest of curry powder, and cook till gravy is reduced fairly thick.

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

* Exported from MasterCook *


Butter Chicken (Chicken Makhani)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/4 pint yogurt -- plain
1 teaspoon ginger -- crushed
1 teaspoon salt
1/4 teaspoon red food coloring
3 pounds chicken -- skinless, cut in
- pieces
oil
2 ounces butter
1 cinnamon stick -- 1 inch long
6 whole cloves
6 whole green cardamoms
1 bay leaf
1/4 pint sour cream
1/4 teaspoon saffron -- crushed
1/4 pint cream
salt -- to taste
2 teaspoons almonds -- ground
1/4 teaspoon cornstarch
1 tablespoon -- water

1. Mix yogurt, ginger, salt and red coloring and rub into chicken. Let it marinate overnight.

2. Place in an ovenproof dish and brush with oil. Bake in a 375 degree oven for 40-50
minutes. Save the liquid, if any.

3. In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bay leaf for 1
minute. Add sour cream and chicken liquid.

4. Add crushed saffron, and cream. Cover and simmer gently for 5-6 minutes. 5. Add
chicken pieces and adjust seasoning. Add ground almonds.

6. Dissolve cornstarch in water and add to the chicken.

7. Let it thicken. Cover and simmer for 3-4 minutes.

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

Serving Ideas : Serve with Naan and Pilau rice

* Exported from MasterCook *

Butter Chicken (Murgh Makhani)


Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Eggplant *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 chicken -- (3-lb) skinned,
- boned and cut into 8 pieces
3 garlic cloves -- mashed
1 piece fresh ginger -- size of
- a walnut -- peeled and finely
- minced
1 lemon -- juice only
***SAUCE***
900 gram tomatoes -- seeded and pureed
1 stick butter -- (110 g)
3 teaspoons lemon juice -- or to taste
1 teaspoon ground roasted cumin seeds
1/2 teaspoon salt
generous grinding of pepper
200 milliliter heavy cream
2 green chiles -- (serrano or
- jalapeno) -- julienne
2 tablespoons chopped cilantro leaves -- for
- garnish

Murgh Makhani, or Butter Chicken, is a classic Punjabi dish - and Simi's India Cuisine chef
Amarjit Singh prepares this dish in typical, lavish Mogul fashion. Both butter and cream
enrich this tomato-based sauce, while the touch of hot chile adds minimal heat to the dish.
For a lighter version, you might try using buttermilk in place of all or part of the cream.

Chef Singh tells us this dish is classically made with leftover tandoori chicken, although he
shares an alternative marinade and method for cooking the chicken. You can approximate
the heat of the tandoor oven at home on the grill or in a 500-degree oven ... The sauce is
nearly effortless - cook down the tomatoes early in the day, and finish it off just before
serving time. The chef reminds us of the importance of that final sprinkling of fresh cilantro,
and suggests serving the chicken with rice or Indian bread such as naan. For a vegetable,
try a simple green bean or cauliflower dish.

Source: Simi's India Cuisine restaurant.

If you have leftover tandoori chicken, bone and cut into small chunks, and set aside until
sauce is prepared. Otherwise, begin from scratch and rub chicken pieces with garlic, ginger
and lemon juice. Cover and refrigerate; marinate at least 10 hours or overnight.

To roast: Preheat oven to 500 degrees at least 1/2 hour before using. Set the chicken pieces
in a shallow pan and roast 15 minutes on the first side, about 10 minutes on the second.

To grill: Brush grill with a bit of oil to prevent sticking. Place chicken pieces over extremely
hot bed of coals and grill for 15 minutes on one side, and another 10 minutes on the other.
Baste once on each side.

To make sauce: In a wok or heavy skillet, simmer the tomatoes gently until their liquid
evaporates, leaving a thick paste. This will take about 10 minutes. (The tomatoes can be
cooked earlier in the day and refrigerated.) Add the butter, lemon juice, cumin, salt and
pepper. Stir in the cream and the chile, then add the chicken pieces. Simmer gently 5
minutes.

Transfer the chicken to a heated serving dish, and garnish with the chopped cilantro. Serve
with rice or any Indian bread.

Makes about 4 to 5 servings.

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

* Exported from MasterCook *

Butter Chicken - Danbir's

Recipe By : Danbir Sra


Serving Size : 4 Preparation Time :0:00
Categories : *Indian Chicken
Curry

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 3/4 pounds chicken breasts -- boneless, skinless,
-- cubed
1 tablespoon lemon juice
1 tablespoon chili powder
salt to taste
1 cup yogurt
salt to taste
2 tablespoons garlic paste
1/2 tablespoon garam masala
2 tablespoons melted butter
1 tablespoon chili powder
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons ginger garlic paste
1 tablespoon garam masala
1 tablespoon ginger paste
1 tablespoon chopped garlic
1 tablespoon butter
1 tablespoon chopped green chile pepper
2 cups tomato puree
1 tablespoon chili powder
salt to taste
1 cup water
1 tablespoon honey
1/2 teaspoon dried fenugreek leaves
1 cup fresh heavy cream

To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon
chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
Drain yogurt in a cloth for 15 to 20 minutes.

Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger
paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to
marinate for another 3 to 4 hours.

Preheat oven to 400F (200C).

Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated
oven for 20 minutes, or until almost cooked through.

To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala.
When masala begins to crackle, mix in ginger, garlic paste and green chile peppers. Saute
until tender, then stir in tomato puree, chili powder, salt, garam masala and water. Bring to a
boil; reduce heat to low and simmer, stirring in honey and fenugreek.

Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is
no longer pink inside. Stir in fresh cream.

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

* Exported from MasterCook *

Buttered Saffron Rice

Recipe By : Madhur Jaffrey, published in The Toronto Star


Serving Size : 6 Preparation Time :0:00
Categories : Rice East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 teaspoons saffron
2 tablespoons warm milk
1 tablespoon salt
2 cups basmati rice
4 tablespoons butter

"The darker (the redder) the saffron colour, the better the quality. It usually comes from
Spain, but the best, really expensive stuff, is grown in Kashmir, where I went to see it
growing. There are many different grades. Watch out for fake or dyed saffron. Buy it from
a reliable source. To use it in a recipe, I roast it in a cast-iron pan until it's crisp to draw out
the colour, then crumble it into lukewarm milk and let it sit for 3 to 4 hours."

Place saffron in small, dry, hot pan over medium heat about 1 minute or just until fragrant.
Crumble into milk. Fill large pot with about 13 cups water; add salt and bring to boil.
Meanwhile, place rice in medium bowl and cover with cold water. Immediately drain rice
through colander. Wash and drain two more times. When water is boils, add rice and stir
once; bring to boil. Cook 5 minutes; rice should be slightly hard in the centre. Drain in
colander and place in ovenproof dish. Drizzle saffron milk over rice, tossing over a couple of
times very gently. Divide butter into four pieces; place over rice. Cut pieces of aluminum foil
2 inches larger than rim of dish; place on top of dish: place lid on foil. Bake in preheated
300F oven 40 to 50 minutes, checking after 40 minutes to see if rice is cooked. Serve
saffron-coloured streaked rice spooned on warmed platter.

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

* Exported from MasterCook *

Buttermilk Khichidi

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups ordinary rice -- (not basmati)
5 cups butter milk
1 tablespoon mixed gram dal -- urad dal &
-- cashewbits.
2 stalks curry leaves
2 red chillies
2 tablespoons ghee or oil
salt to taste
1 tablespoon chopped coriander
1/2 teaspoon cumin & mustard seeds

Heat ghee, add dals and cashew and cashewbits. Fry till light brown. Add
cumin & mustard seeds, curry leaves red chillies and buttermilk in that
order. Add salt and rice and cook covered on low heat till done. Garnish
with coriander

Serve piping hot.

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

Buttermilk Sambar (moru Kuzhambu)

Recipe By : Dakshin by Chandra Padmanabhan


Serving Size : 4 Preparation Time :1:30
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 teaspoon red gram dal -- (pigeon peas, toor
-- dal), picked over -- & Rinsed
1 teaspoon bengal gram dal -- (yellow split peas,
-- picked over -- & Rinsed
chana dal)
1/2 cup water -- (4 fl oz)
1 piece fresh ginger -- (1 cm / 1/2" long),
-- finely shredded
2 teaspoons cumin seeds
1 tablespoon coriander seeds
6 green chilles -- (chili peppers)
3 tablespoons grated fresh coconut -- (or)
4 tablespoons flaked coconut
a little water
2 cups plain yogurt -- (16 fl oz)
1/2 teaspoon ground turmeric
salt -- to taste
1 cup chopped ash gourd
***FOR TEMPERING***
2 teaspoons oil
1 teaspoon brown mustard seeds
1 teaspoon fenugreek seeds
1 red chilli -- (chili pepper),
-- halved
1/2 teaspoon asafoetida powder
a few curry leaves

Soak the red gram dal and the Bengal gram dal in 1/2 cup (4 fl oz) water for 1 hour. Drain off
water.

Place the soaked dals, ginger, cumin seeds, coriander seeds, green chiles, and grated
coconut in an electric blender or food processor. Add very little water and blend ingredients
to a fine paste.

Place the yogurt in a bowl. Add the ground paste, salt to taste, and ground turmeric. Mix
well and set aside. Chop the ash gourd into 1 cm (1/2 in) pieces. Set aside.

TEMPERING: Heat 2 teaspoons oil in a heavy saucepan. Add mustard seeds, fenugreek
seeds, halved red chile, asafoetida powder, and a few curry leaves.
When the mustard seeds splutter, add the chopped ash gourd to the pan. Pour in just
enough water to cover the gourd. Cover pan, and simmer on a low heat until cooked. Now
add the yogurt mixture and heat the sambar through gently. Take care to prevent curdling.

Serve hot with rice.

Author's note: You can make this sambar with any vegetable of your choice: e.g. okra
(lady's fingers), eggplant (aubergine), sweet peppers (capsicum), or cooked diced potato.
Lentil dumplings can also be used instead of vegetables.

For a slightly different flavor, use 1/4 - 1/2 cup (2 - 4 fl oz) coconut milk instead of grated or
flaked coconut. Use 8 - 10 tablespoons coconut to make thick coconut milk. Blend or
process the paste without the coconut and make the sambar the same way. Just before
serving, add the coconut milk and stir to blend well.

"Dakshin, Vegetarian Cuisine from South India," by Chandra Padmanabhan, 1994

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

* Exported from MasterCook *

Cabbage and Carrot Bahji

Recipe By : Indian Lowfat Cooking,R.Razzaq (Mindy Mymudes)


Serving Size : 1 Preparation Time :0:00
Categories : Curry Dressings
Vegetables East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon coriander seed -- crushed
1/2 teaspoon cumin seed
2 chiles -- dried; to 3
4 cups cabbage -- shredded
1 cup carrots -- diced
1/3 cup tomato -- chopped
1/4 teaspoon turmeric
1 green chile -- chopped

Pam or dry fry coriander, cumin seeds, and whole chilis, Stir for a min over medium heat, or
until chilis darken. Add carrots, cabbage, tomatoes, then tumeric, green chilies,. Stir to mix
thoroughly. Reduce heat, cover, and simmer 15-20 minutes. Vegies should be a little
crunchy, but if you like mooshy, cook 'em a little longer.
------------------

* Exported from MasterCook *

Cabbage Curry

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Eggplant *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon urad daal
1 teaspoon cumin seeds
1 green chile
1 cup mixed vegetables
1 medium cabbage
salt to taste
1/8 teaspoon turmeric

Heat oil, mustard seeds, Urad Daal, cumin seeds, and green chile. Roast for a few seconds.
Add mixed vegetables. and cabbage. Sprinkle salt and turmeric. Cook on high heat for a
couple of minutes, then cover and

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

* Exported from MasterCook *

Cabbage Pacchadi

Recipe By :
Serving Size : 1 Preparation Time :0:15
Categories : Curry Vegetables
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups cabbage -- grated
1 teaspoon coriander seeds
1 tablespoon tamarind paste
4 green chiles
1 teaspoon cumin seeds
1 cup coriander leaves
few curry leaves
2 tablespoons oil
salt -- to taste

Heat oil in a small skillet on low heat and when oil is hot add green chile and coriander
seeds. Fry until the green chiles split and then remove them from the skillet.

In the remaining oil left in the skillet (still on low heat), add grated cabbage and salt and
cover. In 5 minutes cabbage becomes soft. Now remove cabbage from skillet and let cool.

In a processor add cabbage, green chile, coriander seeds, tamarind paste, cumin seeds,
coriander leaves and curry leaves and process for 2-3 minutes. Do not process for too long
as it tastes better when it is slightly chewy.

Goes well with hot white rice with a topping of butter, chapati.

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

* Exported from MasterCook *

Cabbage Parathas

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups wheat flour
1 teaspoon salt
1 cup shredded cabbage
1 teaspoon finely chopped ginger
1 teaspoon finely chopped green chillies
1 teaspoon finely chopped coriander
butter -- to fry

Parathas are like chappatis but more often then not with a filling, they are eaten as a snack
or with other dishes, sometimes they are eaten at breakfast with yogurt and tea. Cabbage
parathas are a variation you can swap the cabbage filling for potato, which is the most
common filling.

Sieve flour and salt together mix well, put in cabbage, corinder, ginger & chillies. Add about
tablespoon of oil and with a little water form a soft and elastic dough. Roll into round shapes
and shallow fry until both sides are golden brown. Serve hot with plain yogurt or pickle.
------------------

* Exported from MasterCook *

Cabbage Potatoes and Peas Molagootal

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Vegetarian
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup mung dal
1/2 small cabbage -- chopped fine
1 large baking potato -- diced
1 bunch frozen peas
1 teaspoon sambar powder
turmeric -- to taste
salt -- to taste
shredded dry coconut
-- soaked in a little w
mustard -- (seasoning)
urad dal -- (seasoning)
dry red chile powder -- (seasoning)
curry leaves -- (seasoning)
oil -- (seasoning)

Set dal to cook in about 2 cups water and a touch turmeric. When dal is three-quarters done
add shredded cabbage, potatoes and a little more water if needed on top of the dal. Add
sambar powder and salt.

Cover with a lid and let it simmer away another 10 to 15 minutes. Veggies should be done
but still holding their shape. Stir in wet coconut. Remove from heat. Top with seasoning as
explained in previous recipes.

If more particular, grind fresh coconut with roasted red chile powder and roasted urad dal
paste in lieu of the desiccated coconut.

Variations:

You can do a keerai (spinach) kootan with a little modification. Add fresh coconut ground
with roasted red chiles, urad dal and a little cumin. Also you can cook toovar dal separately
or throw veggies + dal in a cooker for a few minutes, if you like. This tends to overcook
veggies but can be done fast.

Source: Shyamala Parameswaran

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

Cabbage Sandwiches

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup cabbage shredded fine
1 carrot cut in thin juliennes
2 garlic pods
1/2 piece ginger
1/2 tablespoon butter
salt to taste
1/4 teaspoon pepper powder
2 slices sandwich bread

Heat the butter in a skillet. Add the cabbage and carrot. Stir fry till
tender. Add salt, pepper, garlic and ginger stir and remove. Cool the
mixture. Place a spoonful of the mixture on a slice of bread. Place the
other slice on top of it. Grill in a pre-heated oven (sandwich toaster
may also be used). Remove when golden brown and sprinkle with fine grated
cheese while still hot. Serve with tomato ketchup or Mexican sauce.

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

* Exported from MasterCook *

Cabbage Stew (Cabbage Kootu)

Recipe By : Delicious Recipes From Andhra by Karuna


Serving Size : 1 Preparation Time :0:00
Categories : Vegetables *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup tur -- (toor) gram dal
200 grams cabbage
50 grams French beans
1 ripe tomato
1 drumstick
1 teaspoon thick tamarind juice
1 teaspoon sugar
1 teaspoon chile powder
1/2 teaspoon asafetida
1/2 teaspoon peeled black gram dal
1/2 teaspoon black mustard seeds
1 tablespoon dhaniya seeds
6 pepper seeds
coconut -- (a small piece)
salt -- to taste

1. Boil dal.

2. Chop vegetables into small pieces. Boil.

3. Mix both with chile powder, salt, asafetida, sugar and tamarind juice.

4. Heat oil. fry black gram dal and mustard seeds.

5. Grind coconut, dhaniya seeds and pepper seeds.

6. Add both masalas to the kootu, cook for 5 minutes on low heat.

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

* Exported from MasterCook *

Cabbage Thoran

Recipe By : Maya Nair (kerala.org/cuisine)


Serving Size : 1 Preparation Time :0:00
Categories : *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups chopped cabbage
1/2 teaspoon turmeric powder
1/2 teaspoon cumin seeds
2 green chiles -- (to 3)
1/2 cup dried or fresh coconut
3 cloves garlic
1 small onion -- optional
1 teaspoon urad dal
1/2 teaspoon mustard seeds
1 teaspoon oil
salt -- to taste

Chop the onion. Heat the oil on medium heat and add the mustard seeds. When they pop,
add the urad dal and curry leaves. Then add the onions and sauté until browned. Now add
the cabbage, turmeric powder and salt. Stir for a while, lower the heat and cook covered for
five minutes. Crush the garlic and cumin seeds and add to the cabbage along with the green
chiles and the coconut. Stir for a few more minutes and remove from heat.

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

* Exported from MasterCook *

Cabbage Thoran (Stir-Fry)

Recipe By : Rasa W1, Kerala Vegetarian Restaurant, London


Serving Size : 4 Preparation Time :0:55
Categories : South Indian Vegetables
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup vegetable oil
1/2 pound potatoes -- (peeled), cut in 1
-- cm cubes
2 teaspoons mustard seeds
1 teaspoon urad dhal or brown lentils -- optional
10 fresh curry leaves
1 onion -- finely sliced
2 whole green chiles -- (trimmed), halved
-- lengthwise
1 teaspoon turmeric
1 pound white cabbage -- finely shredded
1 3/4 ounces fresh grated coconut
salt and pepper
1 bunche fried green chiles -- to garnish

1. Heat 3 tablespoons of the oil in a large frying pan or wok and fry the cubed potatoes for
10 minutes, stirring occasionally, until they are golden on all sides. Drain on kitchen paper
and keep them warm.

2. Heat the remaining oil. Add the mustard seeds and cook for 1 minute until they begin to
pop. Add the urad dhal or brown lentils, if using, and curry leaves and cook for 3-4 minutes
until the lentils are golden. Add the onion and chiles and cook for 5-6 minutes until softened.
Add the turmeric, cabbage and salt and pepper. Mix thoroughly, cover and cook for a further
10-15 minutes until softened.

3. Stir in the fried potatoes and half of the fresh grated coconut. Spoon into a warmed
serving dish and sprinkle over the remaining coconut. Serve garnished with fried green
chiles.

Recipes from "Rasa W1," Kerala Vegetarian Restaurant, 6 Dering St., London.
Owners/chefs Das and Alison Sreedharan.

Description: White potatoes and grated cabbage stained yellow with turmeric topped with
"French cut" green chiles.
Source: BBC Vegetarian Aug 98

Start to Finish Time: 0:55

NOTE: Thoran is an essential dish that is served at every Keralan feast. The most important
feast in the calendar is the annual Onam Feast, which celebrates the mythical return of a
benevolent and divine ruler of Kerala. Keralan is predominantly a Hindu state, so eating
meat is not a traditional part of their culture. Home-grown spices, herbs and vegetables are
abundant in the countryside and family recipes are passed down through the generations.
Spices such as chile, cloves, nutmeg, coriander and cumin are widely used. Rice and
coconut are served with bitter gourd, cassava, lentils and bananas on bright green, fragrant
banana leaves.

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

* Exported from MasterCook *

Cabbage With Milk

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Vegetables Vegetarian
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 pounds cabbage
2 medium onion -- finely chopped
2 green chiles
8 curry leaves
1 cup milk -- (half 'n half)
1/4 cup oil
1/4 teaspoon mustard seeds
1 teaspoon Bengal gram
1/2 teaspoon red chile powder
1/4 tablespoon turmeric
salt -- to taste

Heat oil in a skillet and when oil is hot add mustard seeds and Bengal gram. When mustard
seeds start popping add chopped onion, green chile, salt, turmeric and red chile powder.

Fry until onion turns translucent. Now add finely chopped cabbage and fry on medium heat
for 15 minutes.

Next add milk and let cook on medium heat for 4-5 minutes or until milk thickens slightly.

Goes well with plain white rice, puri, paratha and chapathi.

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

Cabbage With Onions

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 medium head cabbage
2 1/2 medium onions
9 tablespoons oil
6 whole fenugreek seeds
1/2 teaspoon whole cumin seeds
1/2 teaspoon whole black mustard seeds
1/2 teaspoon whole fennel seeds
2 cloves garlic -- minced
a piece of ginger -- 1 inch by 1 1/2
-- inches, chopped
1 medium tomato
1/2 teaspoon ground turmeric
1 hot green chili -- thinly sliced
3/4 teaspoon salt
1 teaspoon garam masala
1 tablespoon lemon juice

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

serves 4-6
------------------

* Exported from MasterCook *

Cabbage, Carrot And Onion Curry

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetables
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 small cabbage
3 medium carrots
2 large onions
1 tablespoon ghee
1/2 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon mustard seeds
1/4 teaspoon chile powder
1/4 teaspoon coriander
1/4 teaspoon cinnamon powder
salt -- to taste

Cut the cabbage into small pieces.

In a separate container cut carrots into thin rounds.

Peel onions and cut into small pieces.

In a medium-sized pan sauté the onion with butter or margarine. When onions feel soft, add
mustard seeds. 30 seconds after that add cumin powder, coriander powder, and turmeric
powder. Mix the spices.

Drop carrots in pan and sauté. Put the lid on for 5 minutes. Now add cabbage. Mix all the
vegetables together. Add cinnamon powder, salt, and chile powder. Put the lid on. Wait for
5 minutes.

Turn over mixture in pan. Make sure the spices don't stick to the bottom of the pan. Put the
lid back on and leave it another 8 minutes. If you want curry to be softer, keep the lid on
longer after cooking.

Serve hot or warm.

Source: Anadi Naik in "Vegetarian Journal Reports"

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

* Exported from MasterCook *


Cake and Jelly Surprise

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 recipe eggless sponge cake
1 packet strawberry jelly
10 fresh strawberries -- (10 to 15)
2 cups water paper
1 5" x 6" --
1 strip wax or thick butter
-- paper
1/2 cup biscuits crumbled

Slice the cake in 3 horizontal parts. Take a bowl in which the cake fits
perfectly. (use the tin used for baking the cake).

Place the butter paper strip all along the inside border vertically. Let
the ends overlap. Place the lower part of the cake into the tin keeping
the butter paper strip up and around it.

Boil the water, add jelly crystals, stir and dissolve well. Put half the
mixture in the fill to chill. When thickened but not set, beat with a
spoon and pour on to the layer of cake in the tin.

Sprinkle a third of the biscuits crumbs on it. Place the centre layer of
cake on top.

Put in the chiller for jelly to set. Also place remaining jelly mixture
in freezer to thicken save 1 tbsp for top. Repeat as for above. Cover
with top layer of cake. Pour the remaining jelly (1 tbsp) over it,
spread. Sprinkle remain crumbs, decorated with chopped strawberries.
Chill for the topmost layer to set.

To serve very carefully insert a wide spatula under the bottom layer.
Hold the butter paper tight around the cake and transfer to a cake plate.
Carefully peel off butter paper. Serve immediately with or without
vanilla ice-cream.

Serves-6

Making time -1 hour (excluding cake baking time)

Shelf life -2 days in chiller.


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

* Exported from MasterCook *

Cake-like Fried Milk Balls in Scented Syrup (gulab Jamun)

Recipe By : Yamuna Devi


Serving Size : 1 Preparation Time :0:00
Categories : Sweets East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/2 cups water
2 1/4 cups sugar
1 tablespoon rose water -- (or)
1/2 teaspoon rose essence
ghee -- for deep-frying
2 cups instant nonfat dry milk powder
1 1/2 tablespoons self-rising flour
1/2 cup warm milk -- (or), as needed
1 teaspoon ghee or unsalted butter

The dough for this dish takes only minutes to assemble, but the balls must be fried under
carefully controlled temperatures. Some recipes call for more flour, but the less flour in the
dough the better the qulaity of the gulab jamun. This recipe takes time and attention.

1. Combine the water and sugar in a 3 qrt pan over moderate heat and stir constantly until
the sugar is dissolved. Raise the heat and boil for 5 minutes. Remove the pan from the heat
and stir in the rose water or essence and set aside.

2. Pour ghee to a depth of 2 1/2 - 3 inches in any deep-frying vessel at least 10 inches in
diameter. Place over very low heat while making your dough.

3. Brush a plate with a film of oil. Place the milk powder and flour on a sheet of waxed
paper or in a small bowl and mix thoroughly. Combine the warm milk and 1 tsp ghee in a
large mixing bowl. Sprinkle the dry mixture with one hand, stir with the other hand to make a
pliable dough. Working quickly, wash and dry your hands and rub them with oil. Divide the
dough into 24 portions and, exerting pressure, roll each portion between your palms into a
smooth ball. Place the balls on a plate.

4. Raise the heat to moderately low and when the ghee reaches 215 degrees F (102 deg C),
slip in the balls, one by one. They will sink to the bottom of the pan but do not try to move
them. Instead, gently shake the pan to keep the balls from browning on just one side. After
about 5 minutes, the balls will rise to the surface. Now they must be gently and constantly
agitated with a wooden spoon to ensure even browning. After 5 minutes, the temp should
increase to 220 deg F (104 deg C); after 10 minutes to 225 deg F (107 C); after 15 minutes
to 230 deg F (110 C). After about 25 minutes, the balls should be golden brown and the
temp between 245-250 F (118 - 121 C). Remove one ball and slip it into the syrup. If it does
not collapse in 3 minutes, add the remaining balls. Otherwise, fry the balls for about 5
minutes more. The balls should soak in the syrup for at least 2 hours before serving and
may be stored, well sealed and refrigerated, for up to four days. Return to room temp or
warm before serving.

Makes 24 gulab jamuns.

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

* Exported from MasterCook *

Calcutta Chicken Curry (Murgi Kari)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Curry Chicken
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 chicken -- (3-4 lb.)
- cut into 8-10 pieces
3 tablespoons vegetable oil
2 medium yellow onions; chopped -- -(about 1 cup)
2 large clov garlic; minced
1 teaspoon minced fresh ginger
1/2 teaspoon ground turmeric
1 cup water
1 cinnamon; -- (3-inch) stick
3 cracked green cardamom pods
- or 2-3 whole cloves
1 teaspoon salt
ground black pepper to taste

This recipe is an example of Calcutta Jewish cooking with its signature blend of Iraqi and
Indian seasonings. Pat chicken dry. Heat oil in large saucepan or Dutch oven over medium-
high heat. Add chicken and brown on all sides, about 5 minutes per side. Remove the
chicken. Add onions and sauté until soft and translucent, 5-10 minutes. Add garlic, turmeric
and ginger and sauté for 2 minutes. Add water, cinnamon, cardamom or cloves, salt and
pepper. Return chicken to the pot. Bring to a boil, cover, reduce heat to low and simmer
until tender, about 50 minutes. Serve with rice.

Original source: THE WORLD OF JEWISH COOKING by Gil Marks

Current source: "From Alsace to Yemen, culinary heritage explored" Betty Newman
------------------

* Exported from MasterCook *

Calcutta Curried Fish With Crisp Vegetables

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Fish And Seafood *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 teaspoon to 3/4 cayenne pepper
3 tablespoons mustard oil or light olive -- oil
1 pound fresh salmon or red snapper -- filet
1/2 cup broccoli florets
1/4 cup red bell pepper julienne
1/2 cup peeled -- sliced carrots
1/4 cup petite peas -- fresh or frozen
5 whole cloves
1 2" piece cinnamon stick, broken
2 green cardamom pods
1 bay leaf
1/2 cup finely chopped onion
2 teaspoons grated fresh ginger
1 tablespoon Dijon-style mustard
4 tablespoons plain yogurt
1/2 teaspoon salt
2 teaspoons lemon juice
fresh mint leaves for -- garnish

This bountiful combination of fish, simmered with plenty of fresh vegetables, comes from the
bay of Bengal. The whole spices used in the recipe are not meant to be eaten; remove them
just before serving.

Combine cayenne and tablespoon of the oil and rub over fish. Cover and marinate for 15
minutes. Meanwhile, combine broccoli, bell pepper, carrots and peas in a steamer over
boiling water. Steam until crisp-tender, about 4 minutes.

Heat remaining 2 tablespoons oil in a large, heavy skillet over medium-high heat. Add
cloves, cinnamon, cardamom and bay leaf. Cook, stirring until fragrant, about 1 minute. Add
onion and ginger; cook until onion is soft, about 3 minutes. Add fish in single layer. Stir in
mustard. Cook for about 1 minute per side. Stir in yogurt and salt. Simmer over low heat
stirring constantly, for 3 or 4 minutes. Mix in steamed vegetables. Transfer fish into a
heated serving platter. Spoon sauce and vegetables over. Sprinkle with lemon juice and
mint leaves.

Source: Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

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

Calcutta Pasta Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons butter
1 1/2 tablespoons cumin seed -- crushed
1 tablespoon paprika
3 garlic cloves -- minced
2 tablespoons fresh ginger root -- minced
2 jalapenos -- seeded and minced
3 1/2 cups chopped fresh or canned -- - tomatoes
1 teaspoon cardamom -- ground
1/2 tablespoon garam masala
1/2 cup plain yogurt
1/2 cup heavy cream -- (opt'l.)
- (for richer sauce)
1/4 cup fresh cilantro -- chopped

Sauté cumin, paprika, garlic, ginger root and jalapenos in butter until golden and fragrant,
about 5 minutes. Add tomatoes, cardamom and garam masala. Simmer gently until
thickened, 30 to 60 minutes (depending on juiciness of tomatoes). Add yogurt, optional
cream and cilantro. Heat through, but do not boil. Serve over couscous or pasta.

The editors wrote: "The Italians do not have a corner on tomato sauce. We received recipes
for ones of Indian, Mexican, Caribbean and other ethnic persuasions - many quite complex
and intriguing. Except perhaps for the garam masala (for which you could substitute
commercial curry powder), this exotic dish could come right from your local supermarket."

Source: Leesa Townsend of Aurora, OR in "Great Spaghetti Sauce Cookoff"

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

* Exported from MasterCook *

Canneloni Delight

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
***FOR CANNELONI***
2 cups plain flour
1 1/2 tablespoons oil
salt to taste
***FOR STUFFING***
10 large spinach leaves. -- (10 to 15)
1/2 cup carrot grated
1/2 cup spring onion finely chopped
1/2 cup potato grated
1/2 cup cabbage finely shredded
1/2 cup capsicum finely chopped
1 cup white sauce
4 tablespoon tomato ketchup -- (4 to 5)
2 tablespoons oil
chilli sauce as per taste
salt to taste
1/4 cup cheese

Knead dough, divide and roll into thin chappatis, 6" diameter.

Put plenty of water to boil, add 1 tablespoon oil.

Put some of the chappaties at a time boil for 1-1 1/2 minute.

Remove, drain. Keep aside. Blanch the whole spinach in the same water.

Drain, spread on clean kitchen napkin. Keep aside.

Heat oil, add all the vegetables, stirfry for 2 minutes.

Add ketchup, salt, chilli sauce.

Place one chappati on a work surface.

Place one spinach leaf on it.

Spread some stuffing on it.

Fold in opposite ends and roll lightly like a spring roll.

Grease hands if required.

Place all the canneloni in a greased baking tray.

Pour white sauce over it, sprinkle cheese.

Bake in a hot oven till cheese melts.

Making time: 45 minutes

Makes: 8 servings
------------------

* Exported from MasterCook *

Capsicum and Okra Vegetable

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 capsicums
10 lady's fingers -- (okra) (10 to 12)
3 green chillies finely chopped -- (3 to 4)
1 tablespoon coconut scraped
1 teaspoon --
1 gram flour
1 teaspoon lemon juice
1/2 teaspoon sugar
salt to taste
1 tablespoon oil
1/4 teaspoon cumin & mustard seeds mixed
2 pinches asafoetida -- (2 to 3)
1/8 teaspoon turmeric powder

Wash and wipe okra. Cut into 1/2" slices.

Wash and wipe capsicums. Chop into quarters and halve them.

Remove seedheads and stalks. Do not remove all seeds.

Heat oil in a heavy pan.

Add okra slices and fry till bright and tender.

Drain and keep aside. Add seeds and allow to splutter.

Add asafoetida, capsicum, chillies and turmeric.

Stir fry till capsicum is tender (3-4 minutes).

Add gram flour, salt and stir till well coated.

Add fried okra, salt, lemon juice and sugar.

Stir for 2-3 minutes. Garnish with grated coconut.


Serve hot with bread, paratha or chapati.

Making time: 15 minutes

Makes: 2 servings

Shelflife: Best fresh

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

* Exported from MasterCook *

Capsicum Karwar Style

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Spices And Pastes *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 capsicums cut in long strips
1/4 cup peanuts roasted and skinned
1 stalk curry leaves
4 pinches asafetida
1 tablespoon jaggery grated
2 tablespoons oil
1 teaspoon mustard seeds
2 whole red chiles
***GRIND TO A PASTE***
1/2 coconut grated and roasted
2 teaspoons split bengal gram
1 tablespoon split black gram
2 teaspoons sesame seeds
1/2 teaspoon coriander seeds
2 strips tamarind cut in bits

Grind the paste using 1/2 cup water. Heat oil, add mustard seeds, whole chiles, allow to
splutter. Add asafetida and curry leaves. Stir. Add capsicums, stir fry for 3-4 minutes. Add
ground paste, jaggery, salt, turmeric powder and peanuts.

Stir and add 1/4 cup water. Boil and simmer for 7-8 minutes. Gravy must be thick. Serve
hot with roti or rice.

Karnataka region
------------------

* Exported from MasterCook *

Capsicum Rice

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup Plain rice
4 Bell Peppers
1 Lemon
1 1/2 tablespoons Grated dry coconut
1/4 teaspoon Turmeric powder
3 tablespoons Oil
For Seasoning:
1/2 teaspoon Mustard seeds
1 teaspoon Black gram dhal
2 teaspoons Bengal gram dhal
2 Red chiles 2 Curry leaves
1 cashew nuts
1 Roasted peanuts
For masala powder:
6 chiles
1 piece Cinnamon
2 teaspoons coriander seeds
12 teaspoons cumin seeds
1 1/2 teaspoons black gram dhal
1 1/2 teaspoons Bengal gram dhal

Fry the above ingredients in a tea spoon of ghee or oil until golden brown. Powder and keep.

Cook rice until 3/4 cooked. Drain water off the rice, spread and cool. Mix a teaspoon of oil
or ghee to that and keep aside.

Heat oil and add seasonings one by one and fry until golden brown in color. Add diced
capsicum and fry until soft. Reduce heat and add grated dry coconut. Fry until light brown;
add turmeric powder, salt, and the cooked rice. Fry for a few minutes until the rice is hot.
Squeeze lemon juice and powdered masala. Mix well and garnish with cut coriander leaves.

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

Capsicups

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 medium capsicums -- firm
1/2 cup corn kernels
1/4 cup peas
1/2 cup cheese grated
1/2 teaspoon garlic crushed
1 green chilli crushed
1 slice dayold bread
1 tablespoon butter
salt to taste

Choose capsicums which can stand erect on their base, for easier cooking.

Cut top like a small lid. Keep stalks intact.

Run the bread in a dry mixie to form crumbs.

Put capsicums and tops in salty boiling water for 3-4 minutes.

Drain, dot with butter and keep aside.

In a microwave proof large bowl, place the butter.

Melt in microwave for 10 seconds.

Remove, add the washed kernels, peas and sprinkle some water.

Cover with a loose lid or clingfilm (pierce for steam to pass).

Microwave on medium for 4 minutes.

Remove, add chilli, garlic, half the cheese, salt and bread crumbs.

Return to oven and cook on high for 2 minutes.

Stuff the mixture into the capsicums.

Sprinkle cheese on stuffing and place lids back.

Microwave open for 2 minutes on high.

Stand covered for 3-4 minutes.

Serve hot with dinner rolls and ketchup.


Making time: 20 minutes

Makes: 4 servings

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

* Exported from MasterCook *

Caribbean Curry Saucen Influence

Recipe By : The West Indies Cookbook - Connie and Arnold Krochmal


Serving Size : 1 Preparation Time :0:00
Categories : Dressings East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 scallion -- chopped
1/4 cup vegetable oil
2 tablespoons flour
1 tablespoon curry powder
1/4 teaspoon ground cumin -- turmeric, allspice,
-- ginger
and --
black pepper
1/2 cup cream of coconut
1 1/2 cups broth

Brown scallion in oil. Add flour and brown for a minute longer. Add remaining ingredients
and bring to boil. Serve hot on grilled fish or meat. Makes about 1 1/4 cup.

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

* Exported from MasterCook *

Carrot and Capsicum Raita (Yogurt With Carrot and Capsicum)


Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Curry *Indian

Amount Measure Ingredient -- Preparation Method


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

Add the salt, red chile powder, chaat masala to the yogurt and mix well. Taste and adjust
seasoning.

Add the carrot, capsicum, green chile and coriander leaves. Mix well. You may not require
the entire carrot, depending upon the size of the carrot.

Transfer to a serving bowl. Garnish with roasted cumin powder. Refrigerate until required.

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

* Exported from MasterCook *

Carrot And Dry Fruits Pickle. (Gajar, Sookha Meva Nu Achar)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Eggplant *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 kilogram carrots grated
500 milliliter apple cider vinegar -- (or white wine
-- vinegar)
50 grams chile powder -- (medium heat) (or to
-- taste)
500 gram jaggery block -- (light coloured)
100 gram dried apricots -- (seedless)
150 gram kharak -- (if kharak is not
-- available increase
-- dates to 250 grams)
3 bulbs garlic peeled and slit lengthwise
-- in 4 quarters
150 gram seedless dates -- (slit in two)
100 gram black currents -- (seedless)
100 gram resins -- (seedless)
2 tablespoons crushed mustard seed -- (not completely
-- powdered)
200 gram dried figs -- (cut in two after
-- removing stems)
2 teaspoons turmeric
2 teaspoons salt

Soak the kharak for 4 hours in the 500 ml vinegar and drain. Slit kharak lengthwise in two
and remove seeds.

Squeeze out some of the juice from the shredded carrots- but not all. (Retain the juice in a
jug).

In the drained vinegar, add the shredded carrots, chile powder, and salt.

Boil the mixture in a large sauce pan on medium heat until half cooked, stirring frequently.
(about half hour). Add some more vinegar, and/or retained carrot juice(only if mixture
appears dry).

Add jaggery (after breaking/crumbling the block in small pieces). Add kharak, mustard,
turmeric and garlic to the carrot mixture.

Cook on medium heat for about 10 minutes, stirring frequently

Add apricots and dates and cook until the mixture is thick and most of the liquid is absorbed.
Stir frequently ( Note that the pickle will soak up some of the liquid while it is cooling)

Add figs currents and resins.

Stir and cook further for 5 minutes.

Remove from heat.

Cool mixture and bottle in sterilized jars.

Note. If the pickle appears somewhat dry after cooling, add some Golden Syrup mixed with
some sweet sherry. Golden Syrup could be made somewhat more liquidy for easier mixing
with the pickle by first heating it a little for half a minute or so in microwave or on stove.

NOTES. Does not need refrigeration. And keeps for several months.

Dried apricots with seeds (Jardaloo) are often not easily available outside of the Indo-
Pakistan subcontinent. I have instead used dried, seeded, orange coloured apricots which
are easily available in supermarkets.

Source: Burjin

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

Carrot And Peanut Raita

Recipe By : Femina Magazine - Mridula Baljek


Serving Size : 4 Preparation Time :0:10
Categories : *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 carrots
50 grams roasted salted peanuts, ground
1 clove garlic ,coarsely chopped
1 green chile -- (deseeded), chopped
1/4 teaspoon salt -- (or), to taste
1 125 grams th curd
1/2 teaspoon sugar
15 grams coriander leaves, finely chopped

(A very tasty and easy to prepare side dish which has a high nutritional value.)

Peel and grate the carrots coarsely. Crush peanuts with a wooden pestle or rolling pin. Mix
garlic, green chile and salt and crush to a pulp. Beat the curd until smooth and stir in the
garlic mixture. Add the carrots, peanuts, sugar and coriander leaves (if using) and mix
thoroughly.

This raita complements almost any meal and can be served as a relish with kabobs or
pakoras.

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

* Exported from MasterCook *

Carrot Cake With an Indian Flavor - Madhur Jaffrey

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 teaspoons vegetable oil
1 cup unbleached white flour
-- plus extra for
-- dusting
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/4 teaspoon ground cardamom seeds
1 cup granulated sugar
1/4 cup softened clarified butter
-- (ghee)
1 1/2 cups grated carrots
-- firmly packed
2 tablespoons chopped pistachios
2 tablespoons chopped blanched almonds
2 tablespoons raisins
edible silver foil -- (opt.)

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

* Source: World-of-the-East Vegetarian Cooking - by Madhur Jaffrey * Published in: The


Herb Companion

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

* Exported from MasterCook *

Carrot Halva

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sweets *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds carrots
1/2 gallon milk
2 cups sugar
2 cups carnation milk powder
1 cup oil
1/4 cup nuts to garnish

Clean and grate the carrots. Heat milk to boiling and add the carrots. Cook until liquid is
almost gone, stirring to prevent sticking and burning (3 to 4 hours). Add oil and cook more,
stirring often, to roast the carrots well (about 1/2 hour). Add the powdered milk and sugar
and cook until all the liquid is gone and the mass does not stick to the sides. Add the nuts
and raisins and turn off the heat. Pour in a serving dish and serve warm or cold. Will keep in
the refrigerator for up to 1 week.

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

* Exported from MasterCook *

Carrot Halvah

Recipe By : The Yogi Cookbook, by Yogi Vithaldas and Susan Roberts


Serving Size : 1 Preparation Time :0:00
Categories : Sweets East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups carrots*
2 quarts milk
2 cups sugar
1/4 cup ghee or butter -- (4 tbsp)
slivered almonds
raw pistachios
rose water

* (scraped if skins are noticeable): almost puree in Cuisinart, or grate finely.

(You will need a heavy saucepan, a kitchen stool and a good but expendable book, as well
as the ingredients.)

Bring milk to simmering. Add carrots and cook over low heat, stirring, about 40 minutes.
Read book while stirring. Scorching wrecks it.

Add sugar to carrot mix, keep stirring until it all dissolves. It should be quite thick by now,
almost leaving the pan.

Add ghee or butter and stir until it absorbs.

Turn it out onto a platter and sprinkle slivered almonds and raw pistachios over it (a frill).
Sprinkle a little rose water over it (another frill). Cut into bite-sized squares. Keeps very well
in fridge.
------------------

* Exported from MasterCook *

Carrot Halwa

Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Desserts *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups grated carrot
1 1/2 cups half and half cream
2 tablespoons butter
1 cup sugar
10 cashew nuts
15 raisins
10 almonds
1/2 teaspoon cardamom powder

Fry grated carrot in a non -stick pan for 5 minutes on high heat while stirring constantly. Now
add cream, sugar and lower heat to medium and cook until all the liquid is absorbed while
stirring occasionally. Remove from heat.

In a small skillet heat oil and fry cashew nuts until light brown. Add raisins and remove from
heat.

Add this to the above along with powdered cardamom and chopped almonds. Serve hot.

If planning to store, then store the cooked carrot only. Add the nuts, raisins, cardamom
powder before serving and serve hot.

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

* Exported from MasterCook *

Carrot Halwa - Ramanathan

Recipe By : Kumar Ramanathan


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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup brown rice syrup
1 cup boiling water
3 cups grated carrots
1/2 teaspoon ground cardamom

Savor this terrific dessert.

Dissolve brown rice syrup in boiling water. Stir until you get a consistent syrup. Add carrots
and stir until the mixture becomes semi-solid. Add cardamom. Refrigerate before serving.

Hints: 1. Add dried fruits for variety. 2. Add 2 teaspoons of chopped cashews and almonds
to enhance the flavor (optional).

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

* Exported from MasterCook *

Carrot Poduthuval - Dry Carrot Curry

Recipe By : Southern Delights by Parwathy Akhileswaran


Serving Size : 6 Preparation Time :0:20
Categories : Dals Dressings
East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/8 pounds carrots
1 teaspoon turmeric
1 teaspoon sugar
salt -- to taste
***FOR SEASONING***
1 teaspoon black mustard seeds
2 teaspoons black gram dal
2 red chiles
1 tablespoon coconut oil
***FOR GARNISHING***
1/4 coconut -- grated
4 green chiles

Scrape and cut carrots into 1 cm. pieces. Wash and set aside. Heat oil and add mustard
seeds, black gram dal and red chilies. When brown, add carrots, turmeric, salt and sugar.
Cook on a low fire till done. Run grated coconut and green chilies in a mixie for a minute and
add to the cooked vegetables. Mix well and serve hot.
------------------

* Exported from MasterCook *

Carrot Pongal

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup rice
1/2 cup yellow gram dal
125 grams each carrots and peas
1/2 can coconut milk
1 medium tomato
1 teaspoon turmeric powder
2 green chiles
1 small piec ginger
few cilantro and mint leaves
1/2 teaspoon mustard seeds
1/3 teaspoon salt
4 tablespoons oil

This is a medley of rice and pulses with carrot and peas.

Preparation time: 15 minutes Cooking time: 15 minutes

1. Divide the coconut milk in half

2. Grind ginger and chiles to a paste.

3. Heat 4 tbsp. oil and toss in the mustard seeds.

4. Add the vegetables and fry for 5 minutes.

5. Put in the ginger paste, tomato, salt and turmeric powder.

6. Cover tightly and cook until the carrot and peas are almost done.

7. Mix in the rice dal, half the milk along with enough water to stand 1 inch above the rice.

8. Bring the water to a boil.

9. Reduce heat and cook until the rice is almost tender.

10. Put in mint and coriander leaves.


11. Pour in the other half of the milk and continue cooking until the rice is tender.

12. Remove from fire and serve hot.

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

* Exported from MasterCook *

Carrot Raita

Recipe By : Madhur Jaffrey


Serving Size : 6 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons vegetable oil
1 teaspoon whole brown mustard seeds
OR substitute yellow seeds
1 pinch asafetida
8 ounces carrots -- (peeled), coarsely
-- grated
1/2 teaspoon salt
16 ounces plain yogurt
freshly ground black pepper
1/8 teaspoon cayenne pepper -- (more or less)

Put the oil in a medium frying pan and set over medium-high heat. When hot, put in the
mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, put in the
asafetida. Stir once, then put in the grated carrots. Stir and mix for 15 seconds, then turn off
the heat. Add quarter teaspoon salt and mix again. Let the carrots come to room
temperature.

Meanwhile, put the yogurt in a bowl. Beat lightly with a fork until smooth and creamy. Add
quarter teaspoon of salt, some pepper and the cayenne, if using, and mix. When the carrots
have cooled off, mix them in. Serve at room temperature or chilled.

Source: "BBC Food and Drink"

Yield: "1 1/2 cups"

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

Carrot Salad With Mustard Seeds

Recipe By : Madhur Jaffrey - as amended by David Smith 1997


Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian Salads - Dressings

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 large carrots -- peeled and grated
2 tablespoons vegetable oil
2 teaspoons black mustard seeds
half a lemon -- juice of
(or a lime for something really special)
salt and freshly ground pepper -- to taste

A fresh tasting salad which goes well with some of the richer main dishes. The mustard
seeds take on a nutty taste when heated and combine with the lemon juice give a lovely
balance of tastes. This is my version of a Madhur Jaffrey recipe.

1. Put the grated carrots into a serving dish.

2. Heat the oil in a small pan over a moderate heat.

3. Add the mustard seeds and cook until they begin to pop out of the pan (no longer or they
will become bitter).

4. Pour the oil and mustard seeds over the carrots. Stir to mix.

5. Sprinkle salt and black pepper over the carrots and pour on the lemon juice. Stir to mix.

6. That's it!

Original recipe (c)Madhur Jaffrey 1982 - as amended by David Smith 1997

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

* Exported from MasterCook *

Carrot Sip

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 carrots fresh and juicy
1 tablespoon fresh cream
1 tablespoon sugar
3 mint leaves -- (3 to 4)
1 teaspoon lemon juice
1/4 teaspoon pepper powder
1/4 teaspoon salt
2 1/2 glasses water -- (500 ml. approx.)
1 cup water for boiling carrots

Wash carrots, scrape and cut in chunks.

Add water for boiling, boil, cover and simmer for 5 minutes.

Mince or chop mint leaves very fine.

Pour into large plate, cool very well.

Put carrots in a mixie, add lemon juice, salt, sugar, pepper.

Run till carrots well pulped. add water. Run to mix well.

When well blended, strain through sieve.

Add mint, stir.

Serve chilled in tall glasses, with a small swirl of cream over top.

Making time: 25 minutes

Makes: 3 glasses approx.

Shelflife: Best fresh

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

* Exported from MasterCook *

Carrot Soup (indian)


Recipe By :
Serving Size : 5 Preparation Time :0:30
Categories : East Indian Appetizers
*Indian Soups And Stews

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
400 gram carrots
1 large onion
1 tablespoon moong dal
1 cup skim milk
salt -- to taste
fresh ground black pepper -- to taste

1. Cut the carrots and onion into big pieces.

2. Add 3 teacups of water and the moong dal and cook in a pressure cooker.

3. When cooked blend in a liquidiser and strain.

4. Heat the milk and add to the soup. Mix well.

5. Add salt and pepper and boil for 1 minute.

Serve hot.

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

* Exported from MasterCook *

Carrot Thurum (Grated Carrot Curry)

Recipe By :
Serving Size : 2 Preparation Time :0:20
Categories : Curry Vegetables
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup carrot -- grated
1 pinch asafetida
2 green chiles -- finely chopped
few coriander leaves
2 tablespoons oil
2 teaspoons lemon juice
salt -- to taste
Heat oil in a skillet. When oil is hot, add Asafetida, grated carrot, chopped green chile,
coriander leaves and salt. Fry for six minutes on high heat. Remove from heat and add
lemon juice.

It's very good as a salad or a light curry with chappati.

Preparation Time: 10 minutes Cooking Time: 10 minutes

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

* Exported from MasterCook *

Carrot Urugai (Carrot Pickle)

Recipe By : "Southern Delights" by Parwathy Akhileswaran


Serving Size : 1 Preparation Time :0:00
Categories : Eggplant *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 pound carrots
12 green chiles, cleaned, finely chopped
2 inches ginger root-peeled, finely chopped
3 lemons -- juice of
salt -- to taste

Scrape and cut carrots into 1/2 inch pieces and wash. Mix together carrots, green chiles,
ginger, salt and lemon juice in a pickle jar. Allow to stand for about 3 days and store in the
refrigerator.

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

* Exported from MasterCook *

Carrot-sweet-potato Curry

Recipe By : Ladies Home Journal Online http://www.lhj.com


Serving Size : 4 Preparation Time :0:25
Categories : Vegetables East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound sweet potato -- (peeled), cut in 1
-- 1/2" pieces
1 pound carrots -- (peeled), cut in 1
-- 1/2" pieces
water
1 tablespoon vegetable oil
1/2 cup finely chopped onion
1 tablespoon minced garlic
1 tablespoon minced jalapeno pepper
1 teaspoon grated fresh ginger root
2 teaspoons curry powder
19 ounces canned chickpeas -- drained and rinsed
3/4 teaspoon salt
couscous -- optional
yogurt -- optional

1. Combine potatoes, carrots and 1/2 cup water in shallow 2-quart microwaveproof dish.
Cover and microwave on High 14 minutes, stirring halfway through. Let stand.

2. Heat oil in large skillet over medium-high heat. Add onion, garlic, chile and ginger. Cook,
stirring, until onion is translucent, 5 minutes. Stir in curry powder; cook 30 seconds. Stir in
vegetables with their liquid, chick-peas, 3/4 cup more water and the salt. Simmer 3 to 4
minutes. Serve with couscous and yogurt, if desired.

NOTE: A vegetarian entr‚e with an Indian accent. If you can't find fresh sweet potatoes, add
one can, drained, with the other cooked vegetables.

Prep time: 25 minutes; Microwave time: 14 minutes; Degree of difficulty: easy

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

* Exported from MasterCook *

Carrots With Cashew Nuts

Recipe By : Indian Cooking, Khalid Aziz


Serving Size : 6 Preparation Time :0:35
Categories : Vegetables East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound carrots
1 large onion
4 ounces ghee -- (or cooking oil)
2 tablespoons fresh ginger
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon flour
1/2 pound cashews
1/4 pint vegetable stock
1 teaspoon salt
2 tomatoes
Scrub the carrots and cut them lengthwise into fairly thick strips. Peel and slice the onion.
Heat the ghee or cooking oil in a large saucepan and fry the onion and carrots. Peel the
ginger and cut into lengthways strips. Add the ginger, garam masala and chili powder to the
pan. Continue to stir and add the flour. As the mixture thickens, add the cashew nuts, stock
and salt.

Bring to the boil and simmer with the pan covered for about 20 minutes until the carrots are
fully soft. If they soften sooner than this, they are ready. Chop the tomatoes coarsely and
add to the pan. Cook for a further 3-4 minutes and serve. The curry should have a fairly
thick sauce but if it is not thick enough, rapidly boil it to drive off any excess water.

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

* Exported from MasterCook *

Cashew Barfi

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Eggplant *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups cashews -- unsalted and ground
1 cup sugar
13 ounces evaporated milk
1/2 stick butter

Melt 1/2 stick of butter in a heavy skillet. Add milk. Stirring constantly, bring to a boil.

Lower heat and cook until milk thickens. Add nuts and sugar. Stir. Cook for 10 minutes.
Turn off heat.

Pour mixture on to a flat dish and spread evenly with the back of a spoon. Cool. Cut into
small squares.

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

* Exported from MasterCook *

Cashew Nut Curry


Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 tablespoons oil
1 medium-size onion -- diced
1 red chili -- seeded and minced
1 teaspoon turmeric
1 teaspoon coriander
1/4 teaspoon ground cardamom
2 cloves garlic -- minced
1/2 teaspoon minced gingerroot
1 cinnamon stick
1/2 teaspoon salt
8 ounces raw cashews -- (abouot 2 cups)
2 medium-size potatoes -- peeled and diced
2 cups coconut milk

Heat the oil in a medium saucepan over medium heat and add the onion, chili, turmeric,
coriander, cardamom, garlic, gingerroot, and cinnamon stick. Cook for 2 minutes, stirring
constantly. Add all of the remaining ingredients and bring to a boil. Lower the heat, and
simmer, partially covered, for 20 minutes, or until the potatoes are tender and the sauce is
thickened. Serve with rice.

serves 4

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

* Exported from MasterCook *

Cashew Nut Pakora

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
oil -- for deep-frying
***SET 1***
2 cups cashew nuts -- chopped
3/4 cup besan -- (chickpea flour)
1/4 cup rice flour
***SET 2***
1 tablespoon green chiles -- chopped
1 teaspoon garlic paste
1/2 cup coriander leaves
10 mint leaves
3 tablespoons butter
salt -- to taste
***SET 3***
4 cloves
cinnamon stick -- (1 inch)
1 cardamom
1/2 teaspoon coriander seeds
1/2 teaspoon cumin

Grind Set 3 into a powder. Add to the powder all the ingredients of Set 2 and Set 1, except
for the cashew nuts. Mix thoroughly.

Now add cashew nuts and mix well. Keep adding a few drops of water while mixing so that
the mixture is semi-dry, just moist enough to form into balls. Break the dough into little balls,
or any other shape you desire (small enough to fry easily).

Heat oil in a wide skillet. When the oil is moderately hot, reduce heat to low. Add dough
balls (pakoras) and fry over low heat such that they turn light golden brown. Do not fry until
deep brown, because cashew nut gives a burnt smell if over-fried.

The pakoras can be stored for at least a week. Cool well before storing in an airtight
container.

Note: Initially after removing from oil, pakoras will seem soft, but -- if you haven't added too
much water -- they will harden and become crisp.

Goes well with ketchup or other condiment sauces.

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

* Exported from MasterCook *

Cashew Paste

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Spices And Pastes Cheese And Eggs
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/3 cup unsalted cashews
Soak cashews in 1/2 cup warm water for 10 minutes. Drain. Grind to a smooth paste in a
food processor.

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

* Exported from MasterCook *

Cashew Rice (Kaju Chaaval)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 3/4 cups or vegetable stock
2 dried red chiles -- seeded (optional)
1 cinnamon stick -- broken up
1/4 teaspoon salt
1 teaspoon butter
2 1/4 cups long grain rice
5 ounces shelled raw cashews

Add the stock and 1 1/4 cups water to a large saucepan with the chiles, cinnamon, salt, and
butter. Bring to a boil, stir in the rice and cashews, cover and cook over medium heat for 25
minutes, until the rice is tender.

Serves 5

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

* Exported from MasterCook *

Cauliflower Ambat

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Curry East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 teaspoons sunflower oil
1/2 teaspoon fenugreek seeds
1 long slim dried red chillies -- chopped, up to 2
3 ounces unroasted shelled cashews -- split
1 3 ounce who green beans -- cut into 1 inch
-- pieces
15 floz water
1 medium cauliflower -- about 12oz when
-- outer leaves
-- removed, cut into
1/2 inch florets
1 teaspoon salt
1 1/2 ounces ghee or unsalted butter
1 medium onion -- about 6oz, finely
-- chopped
1 teaspoon turmeric
1 1/2 coconut milk powder
6 floz hot water
1/2 teaspoon tamarind concentrate or 1tbsp lime juice

Heat the oil in a small saucepan over a low heat and fry the fenugreek and
chillies until they are just a shade darker. Remove from the heat and
cool. Crush with a pestle and mortar, to make a paste using the oil in
which they were fried.

Put the cashews and green beans in a saucepan with the water and bring to
the boil. Reduce the heat, cover and cook for 5 minutes. Add the
cauliflower and salt. Cover and cook for a further 5 minutes. Add the
crushed spice paste and stir well. Remove from the heat.

In a separate pan, heat the ghee or butter over a medium heat and fry the
onions until they are a pale golden colour, about 6-7 minutes. Stir in
the turmeric and fry for 1 minute. Stir this into the vegetables along
with all the ghee or butter.

Blend the coconut milk powder with the hot water and add to the
vegetables. Return to the heat and bring to a gentle simmer.

Add the tamarind and stir gently until dissolved. Cook gently without a
lid for 5-6 minutes. If using lime juice, add now and remove from the
heat and serve.

Serve with beef curry or mutton curry and plain boiled rice.

DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/

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

* Exported from MasterCook *


Cauliflower and Broccoli Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
500 gram brocolli chopped into florets
250 gram cauliflower chopped into florets
1 medium onion chopped
1 medium potato peeled chopped
1/4 teaspoon dried crushed herbs -- (of your choice)
-- optional
2 small stic celery chopped
1 clove garlic crushed
2 cups water
1 cup skim milk
4 mint leaves finely chopped -- (4 to 5)
1 teaspoon butter
salt to taste
fresh ground pepper to taste

Heat butter in a large saucepan. Add garlic and onion, stir fry till
soft.

Add 11/2 cups water, potato, celery, brocolli and cauliflower.

Bring to a boil. Reduce heat and simmer till potato is tender.Add herbs.

Blend mixture till smooth. Add cornflour paste. Return to pan.

Stir on high heat till it comes back to boil. Allow to boil till
thickened.

Add salt to taste, fresh ground pepper, milk and parsley.

Reheat before serving.

Serve hot with soup sticks and butter.

Making time: 25 minutes.

Makes for: 4

Shelf life: Fresh piping hot


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

* Exported from MasterCook *

Cauliflower and Pea Shaak

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans Dressings
Vegetables Vegetarian
East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
6 tablespoons cooking oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 medium cauliflower -- divided into
-- florets
1/2 teaspoon salt
1 teaspoon ground turmeric
1/2 pound frozen peas
1 1/2 teaspoons chile powder
2 tablespoons ground coriander
1/2 teaspoon garam masala

Heat the oil in a large, heavy pan. Add the mustard and cumin seeds, cover the pan for a
few seconds, until the "popping" has stopped. Add the cauliflower, salt and turmeric and toss
to cover the florets in oil. Add the peas, chile powder and ground coriander, toss again to
cover evenly. Turn the heat down to low, cover tightly and cook until the cauliflower is
tender. Sprinkle with garam masala before serving.

From "The Vegetarian Curry Book" by Asha Naran.

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

* Exported from MasterCook *

Cauliflower And Potatoes (Aloo Gobi)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Curry Vegetables
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 medium cauliflower
2 medium potatoes
1 onion
1 tomato
1 clove garlic
1 1" piece ginger
1 pinch turmeric
salt to taste
pepper to taste
garam masala to taste

Make Masala with onion, garlic, ginger, and tomatoes. Add turmeric and spices. Break the
cauliflower in flowerettes and cut the potatoes into cubes (8 pieces each). Add both to
Masala and lower heat to simmer. Cover the pot until the cauliflower and potatoes are
coated.

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

* Exported from MasterCook *

Cauliflower And Potatoes With Black Mustard Seeds

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 1/2 cups cubed new potatoes
1 small cauliflower
2 teaspoons black mustard seeds
12 fenugreek seeds -- up to 15
1 teaspoon freshly ground cumin seeds
1/2 teaspoon turmeric
1/2 teaspoon powdered hot red chile -- pepper
salt
6 tablespoons peanut oil
2 tablespoons minced garlic
1 tomato -- chopped
1 fresh serrano chiles -- chopped (1 to 2)
1 cup chopped cilantro leaves
1 tablespoon lemon juice -- or to taste
Peel potatoes and cut into 1/2- inch cubes; place in a bowl of water. Separate cauliflower
into flowerets about the same size as the potato cubes. Set aside.

Mix mustard with fenugreek in a small bowl. Mix ground spices together in a small bowl, and
add some salt. Place all ingredients near the stove.

Heat oil in a pan until very hot. Add whole seeds all at once, keeping face away from pan.
Have a lid ready to cover pan, if needed. As mustard seeds turn gray, lower neat to medium
and add ground spices. Cook for 1 or 2 seconds, then stir in garlic, then tomato and green
chiles. Cook for about 5 minutes.

Drain potatoes and add to pan, along with cauliflower; cook for 5 minutes, stirring to coat
vegetables with spices. Add 1/2 cup water and 1/2 cup cilantro. Cover and simmer until
vegetables are tender. Check water level frequently, and add more as needed.

Taste for salt, add lemon juice, stir well, and serve garnished with remaining cilantro.

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

* Exported from MasterCook *

Cauliflower and Red Lentil Curry

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup red lentils -- rinsed
1 small onion -- chopped
2 teaspoons madras curry powder
1/2 teaspoon salt
1/4 teaspoon turmeric
4 plum tomatoes -- chopped
4 cups cauliflower florets
1 jalapeno pepper -- halved, - seeded,
-- thinly sliced
1 tablespoon vegetable oil
1 tablespoon cumin seeds
3 cloves garlic -- minced
2 teaspoons minced fresh ginger
1/4 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh cilantro
1 teaspoon sugar

In a large saucepan over low heat, combine lentils, onions, curry powder, salt, turmeric, and
2 cups water; bring to a simmer. Cover and cook, stirring occasionally, until the lentils are
soft and the sauce has thickened, about 45 minutes. Add tomatoes, cauliflower, and
jalapeno peppers and simmer, covered, until the cauliflower is tender, 8 to 10 minutes longer.
Remove from heat.

Heat oil in a small skillet over medium-high heat. Add cumin seeds and cook for about 10
seconds. Add garlic and ginger; sauté until the garlic is lightly browned, about 1 minute. Stir
in cayenne and immediately add the oil-spice mixture to the cauliflower mixture. Stir in
lemon juice, cilantro, and sugar. Taste and adjust seasonings with additional salt and
cayenne.

Serve over rice.

Source: "Eating Well" September/October, 1993

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

* Exported from MasterCook *

Cauliflower Koottu (Cauliflower In Spicy Coconut Gravy)

Recipe By : Southern Delights by Parwathy Akhileswaran


Serving Size : 6 Preparation Time :0:20
Categories : Eggplant *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3/4 kilogram cauliflower
100 gram green peas -- shelled
1/2 teaspoon turmeric
2 tablespoons coriander leaves -- cleaned
salt -- to taste
***TO GRIND***
1/4 coconut -- grated
1 teaspoon coriander seeds
2 red chiles
1 5 cm piece tamarind
1 teaspoon coconut oil
***FOR SEASONING***
1 tablespoon black mustard seeds
1 teaspoon black gram dal
2 red chiles -- broken
1 tablespoon coconut oil

Clean and cut cauliflower into flowerets. Wash well, along with the peas. Then add turmeric
and salt. Cook until done. Heat oil and fry coriander seeds and red chiles until pink. Grind
this with the coconut and tamarind to a thick paste. Heat oil and add mustard seeds, black
gram dal and red chiles. When brown, pour over the vegetables. Mix in the ground paste
and coriander leaves. Bring to a boil and serve hot.

You can substitute okra (cut in 2 cm. pieces) for the cauliflower. Omit peas.
------------------

* Exported from MasterCook *

Cauliflower Manchurian

Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
***SET 1***
2 pounds cauliflower
2 egg whites
1 teaspoon ground black pepper
5 tablespoons cornflower
1 teaspoon garlic paste
salt -- to taste
oil -- to deep fry
***SET 2***
1 teaspoon garlic paste
2 teaspoons soy sauce
1 tablespoon oil
1/2 cup water

Step 1: Coat cauliflower florets with egg whites. Now sprinkle cornflower, salt, pepper, garlic
paste on the florets and mix well. In a deep skillet, heat oil on medium and when oil is hot,
add florets to skillet and fry until light brown. Remove from skillet and keep aside.

Step 2: Now in a deep and wide skillet, heat one tablespoon oil on medium and add garlic
paste. Fry for one minute, then add soy sauce and water. Mix well and add the cauliflower
florets from step 1. Mix contents of the skillet thoroughly and cover with a lid. Cook until all
the liquid is absorbed. Goes well with Chinese fried rice. Makes a good snack.

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

* Exported from MasterCook *

Cauliflower Masala

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Eggplant *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 large red tomatoes
1 small fresh coconut
3 tablespoons ghee
1 cup peas
1 large cauliflower cut into large pieces
5 green chiles
1 teaspoon cumin seed
salt to taste
1 tablespoon chopped cilantro

Plunge tomatoes into boiling water and simmer to loosen the skin. Peel, mash and strain the
puree (you can use canned to save time - they just don't have canned there). Grate or grind
fresh coconut and extract the thick coconut milk.

Heat oil and add peas- Sauté for a few minutes. Add cauliflower and Sauté for a minute.
Make a fine paste by grinding green chiles and cumin seed and add to pot. add salt and
pour in puree and coconut milk. Allow to cook on moderate heat until vegetables are cooked
but firm.

Garnish with coriander and serve hot.

Source: Kristin

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

* Exported from MasterCook *

Cauliflower Pacchadi

Recipe By :
Serving Size : 1 Preparation Time :0:25
Categories : *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
500 gram cauliflower
2 tablespoons red chile powder
1/2 teaspoon fenugreek seeds
1/2 teaspoon mustard seeds
1/2 cup oil
1/2 cup lemon juice
6 cloves garlic
7 curry leaves
salt -- to taste

Cut cauliflower into large florets and wash thoroughly. Let them dry until all the water
evaporates. When the pieces are dry cut them into very small pieces and keep aside.

In a small skillet fry fenugreek seeds on low heat until they change color. (You need not add
oil in the skillet).

Make into a fine powder mustard seeds and the above fenugreek seeds.
In a pot add chile powder, the above powder, lemon juice, garlic paste, oil, salt and curry
leaves. Mix well and now add the chopped cauliflower and mix thoroughly.

Cover and keep aside for three days. Stir the contents of the pot once everyday. It is ready
to be eaten on the third day.

Stored in a refrigerator, it can stay well up to 10 days.

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

* Exported from MasterCook *

Cauliflower Pakora

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 pounds cauliflower -- cut bite-sized pcs
1/4 cup yogurt -- (thick)
1 cup besan -- (chick pea flour)
1/4 teaspoon baking powder
1/2 teaspoon carom seed -- (ajwain in Hindi)
1/4 teaspoon red chile powder
1/4 cup water
salt -- to taste
oil -- to deep fry

In a bowl mix all the ingredients except cauliflower pieces. The batter must have the same
consistency as that of a cake.

Dip cauliflower pieces in the batter such that they are completely covered with the batter.

In a deep skillet heat oil on medium and when oil is hot add the batter covered cauliflower
pieces. Fry until this batch is about half done (just about when the color of the batter starts
to change) and remove from heat and keep aside.

Do the same for all the batches. In the end take the first batch and refry them until they turn
brown. Repeat for the other batches.

Goes well with ketchup.

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

* Exported from MasterCook *


Cauliflower Parathas

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cauliiflower -- (grated to tiny tiny
-- pieces)
1 tablespoon salt
2 tablespoons grated ginger
2 cloves garlic -- (to 3)
1/2 tablespoon chilli powder -- optional
2 tablespoons lemon juice
1 1/2 cups wheatflour
2 tablespoons freshly chopped coriander

Using the plain flour, oil and a pinch of salt form a soft and elastic dough with water. Leave
aside. In the cauliflower add the green chillies, corinder, lemon juice salt, sugar, ginger and
mix well. In a shallow frying pan heat about tablespoon of oil and add cumin seeds once hot,
when they pop add the sesame seeds and stir. Now add this 'waghar' (mixture) to the
cauliflower and mix well.

Taste the cauliflower to see if you need any more salt or chillies as when you cover them
with the dough you may find that they need spicing up a bit more.

Take a small peice of the dough in your hand and roll out forming a small circle. If your
dough is sticky then roll out onto a lightly floured surface. Take some of the cauliflower mix
and form into a ball then place in the centre of the dough circle and pull the outside edges
together pinch at the top and gently flatten. Now roll out again into a larger circle you may
need to sprinkle some flour on the rolling out surface. Shallow fry on both sides until golden
brown. Serve hot or cold with plain yogurt or tea or pickles or just on their own!

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

* Exported from MasterCook *

Cauliflower Subji

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetables East Indian
Appetizers *Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small cauliflower
1 cup chopped tomatoes
1 chopped green chilli
1 tablespoon chopped coriander
salt -- to taste
1 teaspoon turmeric powder
1 teaspoon garam masala
2 teaspoons dhana jeeru -- (coriander-cumin)
-- powder
1/2 teaspoon crushed fresh ginger
1/2 cup water -- (approx)
1 tablespoon oil
1 teaspoon jeera -- (cumin seeds)

This vegetable can be eaten with chappaties , naan, rice or even bread. The recipe shown
below should be enough for 2-3 people depending on the size of the cauliflower.

Chop or seperate the cauliflower into little pieces, wash and clean thoroughly, in a wok or
pan heat the oil. Once hot add the jeera seeds. Once popped add the green chillies and the
ginger. Now add the tomatoes. Add salt, tumeric powder, dhana jeeru powder, garam
masala and cook for at least 5 minutes until the tomatoes change colour. Once done add the
cauliflower peices and water cover and cook on slow heat until the vegetable is tender. You
can add a teaspoon of sugar if its too tart for you. Make sure there is enough water to cook
the vegetable so it doesn't stick to the pan.

Serve with rice, naan, bread or whatever.

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

* Exported from MasterCook *

Cauliflower With Onion and Tomato

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side Dish Vegetables
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 medium cauliflower -- broken into
florets
1 medium onion -- chopped
1 2" piece ginger -- grated
7 tablespoons water
5 tablespoons vegetable oil
6 garlic cloves -- chopped
1 teaspoon cumin
1 teaspoon coriander
2 small tomatoes -- peeled & chopped
1/2 teaspoon turmeric
1/8 teaspoon cayenne -- or to taste
1 fresh green chile -- chopped
1 tablespoon lemon juice
1 1/4 teaspoons salt
1/4 teaspoon garam masala

Soak cauliflower florets in water for 30 minutes and drain. Blend ginger and onion along with
4 Tbsp. water until smooth. Set aside. Heat oil in a skillet over medium heat until hot. Stir-
fry garlic until it turns medium brown. Put in the cauliflower florets and stir-fry for 2 minutes.
Remove the cauliflower with a slotted spoon and put in a pot. Fry the paste from the blender
for 1 minute. Add cumin, coriander and tomatoes. Stir-fry until it changes color, reducing
heat if necessary to prevent burning. Add turmeric, cayenne, green chile, lemon juice and
salt. Sprinkle with water if necessary to prevent sticking. Turn heat to low. Return
cauliflower to skillet with whatever liquid may have collected as it drained. Mix gently. Add 3
Tbsp. water and bring to a simmer. Cover and cook over gentle heat for 5 to 10 minutes.
The cauliflower should be just done. Remove lid, sprinkle garam masala over the top. Stir to
mix.

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

* Exported from MasterCook *

Cauliflower, Peas and Potatoes

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Coconut Curry
Dressings Potatoes
East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


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

Source: Madhur Jaffrey, "A Taste of India"

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

* Exported from MasterCook *

Celery Seed Bread (dana Roti) (india)

Recipe By : Indian Spice Kitchen; Monisha Bharadwaj


Serving Size : 4 Preparation Time :0:15
Categories : Dressings East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 1/2 cups whole wheat flour -- (1 lb)
2 teaspoons ghee
2 tablespoons coriander leaves -- , chopped fine
salt
2 teaspoons celery seeds
corn oil -- , for brushing

COOKING TIME: 30 minutes.

PREPARATION: 1. Make a soft dough with the flour, ghee, coriander, salt, celery seeds and
water as needed.

2. Divide the dough into equal-sized balls about 1 inch in diameter. Roll out each ball into a
flat disc, dusting the board with flour.

3. Heat a griddle and place the roti on it. Reduce the heat and cook until little bubbles
appear on the surface. Turn over and do the other side, brushing the roti with oil.

4. Continue with all the rotis in this manner.

SERVE hot with a curry, yogurt and savoury pickle.

NOTE: This recipe is from the north and is one of the countless rotis made there.
------------------

* Exported from MasterCook *

Cendol

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Desserts *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups water
1/4 cup cooked moong dal
250 grams tapioca flour
1/4 teaspoon pandan essence
1/4 teaspoon green color
225 gram palm sugar
2 cups coconut milk
1/4 teaspoon salt
crushed ice as required

BRING the water to a boil. Add green color. Mix the cooked moong dal with tapioca flour
and add to the boiling water. Mix well to a smooth dough and add the pandan essence.
Knead well, roll out into a sheet and cut into strips. Cook the strips in boiling water and
transfer them to cold water. Keep the cendol aside. Dissolve palm sugar in a cup of water
and set aside. Mix coconut milk with salt. To serve: Put cendol into a tall glass, add palm
sugar syrup, coconut milk and top with crushed ice.

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

NOTES : Coconut cream dessert

* Exported from MasterCook *

Cendol (Coconut Cream Dessert)

Recipe By : Femina Magazine


Serving Size : 4 Preparation Time :0:20
Categories : *Indian Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups water
1/4 cup cooked moong dal
250 gram tapioca flour
1/4 teaspoon pandan essence)
1/4 teaspoon green color
225 gram palm sugar
2 cups coconut milk
1/4 teaspoon salt
crushed ice -- as required

Bring the water to a boil. Add green color. Mix the cooked moong dal with tapioca flour and
add to the boiling water. Mix well to a smooth dough and add the pandan essence. Knead
well, roll out into a sheet and cut into strips. Cook the strips in boiling water and transfer
them to cold water. Keep the cendol aside. Dissolve palm sugar in a cup of water and set
aside. Mix coconut milk with salt.

To serve: Put cendol into a tall glass, add palm sugar syrup, coconut milk and top with
crushed ice.

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

* Exported from MasterCook *

Ceylonese Curried Rice Salad

Recipe By : Cole Publishing Group Recipe Collection


Serving Size : 6 Preparation Time :0:00
Categories : *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups steamed long-grain white rice
1 large red onion -- diced
4 stalks celery -- diced
8 green onions and tops -- finely chopped
1/2 cup chopped fresh mint leaves
1/4 cup minced candied orange peel
1/4 cup minced crystallized ginger
1/4 cup slivered blanched almonds
1 tablespoon sesame seed
1/2 teaspoon anise seed
1 teaspoon minced fresh coriander
2 seedless oranges -- * see note
1/2 teaspoon crushed dried hot chiles
Orange Ginger Dressing -- see recipe
Egg Lace -- see recipe
1 head curly endive
trimmed, washed, and drained
2 oranges
peeled and cut into rings
1 papaya
seeded and thinly sliced
1/2 cantaloupe or other small melon
seeded and cut into thin wedges
1 small red onion -- for garnish
cut into rings
mint sprigs -- for garnish
chapatis or flour tortillas -- for accompaniment

In a large bowl mix together rice, diced red onion, celery, green onions, mint, orange peel,
ginger, almonds, sesame seed, anise seed, coriander, orange segments, and dried chiles.
Chill while you prepare Orange Ginger Dressing and Egg Lace.

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

NOTES : Separate seedless oranges into segments and cut into smaller than bite-sized
pieces. To assemble, line a serving platter with endive. Pour dressing into rice mixture and
gently toss. Pile salad into center of endive-lined platter. Surround with cut fruit, sprinkle Egg
Lace over top, and garnish with onion rings and mint sprigs. Serve with chapatis. Yield: 6 as
a main dish or 8 as a appetizer.

* Exported from MasterCook *

Ceylonese Lamb Curry

Recipe By : Cole Publishing Group Recipe Collection


Serving Size : 8 Preparation Time :0:00
Categories : Lamb *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 pounds breast of lamb
cut each rack into 1" strips -- * see note
1 tablespoon olive oil
1 tablespoon vegetable oil
2 tablespoons Madras-style curry powder
1 teaspoon crushed dried hot chiles
1/2 teaspoon anise seeds
1 teaspoon ground cinnamon
3/4 teaspoon fresh dill weed
or
1/2 teaspoon dried dill weed
8 cloves garlic -- finely minced
2 tablespoons grated fresh ginger
1 large onion -- chopped
2 cups light beef broth
1/2 cup brown sugar
1/4 cup distilled vinegar
additional crushed dried hot chiles -- optional
2 medium onions
cut into bite-sized chunks
1 large bell pepper
seeded and cut into strips
2 medium cooking apples
peeled, cored, & cut into bite-sized chunk
2 medium seedless oranges
cut into thin slices with peels on
1/2 fresh ripe pineapple
cored & cut into bite-sized chunks
1 tablespoon cornstarch mixed with 1 tablespoon water
salt and fresh ground black pepper
1/2 tablespoon minced fresh cilantro
1 tablespoon minced fresh mint leaves
4 green onions and tops -- minced and peeled
pineapple spears and mint sprigs -- for garnish

Put the meat in a large pot, cover with cold water, and bring to a boil. Boil for 5 minutes and
drain. Heat the oils over high heat in a large skillet. If they begin to smoke, reduce the heat
slightly. Add the herbs and spices, garlic, ginger, and onion. Stirring rapidly, cook for about 2
minutes, or until a paste is formed. Add the meat and stir to coat all evenly.

Pour in the broth, reduce to a rapid simmer, and cook, stirring occasionally, until the meat is
exceedingly tender. Add the brown sugar and vinegar and taste. If you want a more distinctly
sweet and sour taste or more heat, add additional sugar, vinegar, and red pepper at this
time. Add the onions, pepper, and fruit and continue simmering until the apples are tender
but not falling apart. Stir in the cornstarch mixture and continue to simmer, stirring gently,
until the sauce is thickened and glossy.

Add salt and pepper to taste. Add the cilantro, mint, and green onions and stir lightly. Pour
into a heated serving platter. You may cut the remaining pineapple into spears to use for
garnish along with sprigs of mint. Sometimes I set the spiked top of the pineapple in the
center of the dish and ladle the curry around it. This makes an attractive display. Serve with
steamed white rice or saffron rice and hot steamed chapatis. (Chapatis and flour tortillas are
very similar.)

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

NOTES : Cut the strips of meat apart between the ribs. Yield: 6 to 8 servings.

* Exported from MasterCook *

Ceylonese Sweet and Sour Chicken Curry

Recipe By : Cole Publishing Group Recipe Collection


Serving Size : 8 Preparation Time :0:00
Categories : Poultry *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 small frying chickens -- cut into 1" pieces
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons Madras-style curry powder
1 teaspoon cayenne
1 tablespoon grated fresh ginger
4 cloves garlic -- minced
1 teaspoon ground cinnamon
1/4 teaspoon fennel seeds
1/2 teaspoon ground cumin
1/2 teaspoon coarsely ground black pepper
1 large onion -- chopped
40 ounces pineapple chunks in juice
drain but reserve juice
1/2 cup pineapple juice
1 cup chicken broth
1/2 cup sugar
1/2 cup distilled vinegar
salt
2 medium onions -- cut into 1" chunks
2 celery stalks -- cut into 1" chunks
1 medium red bell pepper
seeded and cut into 1/2" strips
1 medium green bell pepper
seeded and cut into 1/2" strips
2 small seedless oranges
cut into thin rings with skin on
1 lemon
cut into thin rings with skin on
1 cup canned litchis -- drained
1 cup preserved kumquats -- drained
1 teaspoon minced fresh cilantro
2 tablespoons cornstarch mixed with 1/4 cup water

Put the chicken backs, necks, and giblets into a saucepan, cover with water, and bring to the
boil. Reduce the heat, cover, and simmer until the meat is falling off the bones. Strain and
reserve the broth. If it is not very flavorful give it a little help with powdered bouillon.

Melt the oil and butter together in a large, heavy skillet or casserole. Add the curry powder
and stir about until slightly singed. Add the next 8 ingredients and sauté until the onions are
soft but not yet browned. Add the chicken and brown well on all side. Pour in the pineapple
juice and reserved broth and simmer covered until the chicken is tender. Add the sugar and
vinegar and simmer for about 2 minutes.

Taste. If you want a more distinct sweet and sour flavor add more sugar and vinegar at this
time. Also add more cayenne if you want it hotter. Add salt to taste. Add the pineapple
chunks and all the remaining ingredients except cornstarch mixture, stir gently, and simmer
for 5 minutes. Add cornstarch mixture; stir and simmer until sauce is glossy and slightly
thickened.

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

NOTES : Serve hot with steamed rice and steamed chapatis or flour tortillas.
* Exported from MasterCook *

Chaamp Masala (Lamb Chops Masala)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Lamb
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 3 in piece fresh ginger
peeled and coarsely chopped
3 tablespoons peeled and coarsely chopped
garlic
6 lamb chops from the ribs -- (6 to 8)
remove all extra fat
8 fluid ounces oz grated or finely chopped
tomatoes
2 medium sized onions very finely
chopped
1 tablespoon cayenne
12 fluid ounces oz Greek yogurt beaten
1 1/2 teaspoons salt
1 teaspoon ground roasted cumin seeds
2 teaspoon Punjabi garam masala
3 tablespoons lemon juice
2 tablespoons fresh green coriander, chopped

Put the ginger and garlic into the container of an electric blender with 2-3 tablespoons of
water and blend to a paste.

Put the chops, tomatoes, onions, cayenne pepper, yogurt, salt and ginger-garlic paste into a
large wok or heavy-bottomed saucepan. Stir and bring to the boil. Turn the heat to low,
cover and simmer for 50 minutes or until the chops are almost cooked. Add the cumin seeds
and simmer for 10 to 15 minutes or until the meat is tender and the sauce thick. Add the
garam masala and lemon juice and stir.

Sprinkle fresh coriander over the top and serve.

TIPS In the Punjab, tomatoes are grated to make a puree--don't be tempted to use ready-
prepared tomato puree instead of fresh.

The spice combinations in garam masala vary in different parts of India. In the Punjab this
one which you can try making yourself is common: 5 tbsps coriander seeds, 3 tbsps cumin
seeds, 2 1/2 tbsps black peppercorns, 2 1/2 black cardamom seeds, 2 in cinnamon stick, 4-5
cloves, 1/6 nutmeg. Put the coriander and the cumin into a cast-iron frying-pan over a
medium heat. Stir until lightly roasted. Allow to cool. Grind with the remaining ingredients in
a clean coffee grinder and store in a tightly lidded jar.

Punjab This rich flavorful dish originates in the fertile Punjab, a state now divided between
India and Pakistan. There is nothing more important to a Punjabi man's diet than bread, and
meals are accompanied by flat round cornbread rotis or rich, flaky pan-fried paratha layered
with ghee (clarified butter).
Rice is reserved for special occasions or for rice pudding, for the only food that makes a
Punjabi feel he has eaten a proper meal is his bread! You of course, can serve this dish with
plain boiled rice.

Source: Madhur Jaffrey's Flavors of India

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

* Exported from MasterCook *

Chaat (fiery Fruit Salad)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 pounds mixed fruit in season *
4 tablespoons fresh lemon juice
2 tablespoons cayenne
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garam masala -- optional
1 teaspoon powdered ginger -- optional

In Indian, this nuclear fusion fruit salad is sold from sidewalk stands as a cooling snack on
hot days. Serve with milder main dishes to assure survival to dessert.

*include 2 oranges and 2 slightly underripe bananas. Be sure to use 3-4 more types of fruit,
such as apple, pear, nectarine, honeydew melon, plums, guava, mango, pitted cherries,
pineapple, kiwi, seedless grapes.

Peel and seed oranges and chop in coarse chunks (about 1 1/2 inches). Peel bananas,
chop then in 1-inch lengths and add to the oranges. Peel and seed such fruits as apples and
melons and chop in 1 1/2-inch chunks. Place all fruit in a large serving bowl and mix in
lemon juice. Mix all the spices in a separate bowl, pour over the fruit and mix well with your
hands. Cover the bowl with plastic wrap and refrigerate until well chilled, at least 1 hour.

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

* Exported from MasterCook *


Chaat Masala

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon Coriander Seeds
1 tablespoon Dry Red Chillies
1 tablespoon Cumin Seeds
1 tablespoon Amchur Powder -- (dry mango)
2 tablespoons Black Pepper
1 teaspoon Black Salt -- (rock form)

Slight roast dhania and cumin seeds separately. Grind all ingredients
together.Store as general.

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

* Exported from MasterCook *

Chai

Recipe By : Making Your Own Gourmet Tea Drinks by Mathew Tekulsky


Serving Size : 2 Preparation Time :0:00
Categories : Beverages East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups water
2 teaspoons loose black tea
1/4 teaspoon tea masala
2 cardamon pods
2 teaspoons sugar
1/2 cup milk
1 tablespoon ginger -- peeled and sliced

Combine the water, tea, masala, cardamon, and 1 tsp of the sugar in a large saucepan and
simmer over low heat for 5 min. Add the milk and the rest of the sugar. Add the ginger 1-2
min after that, or when the mixture returns to a simmer. Wait for 15-30 seconds, then strain
the tea into 2 cups.

Note: tea masala is a prepared spice mixture of ground black pepper, ground cardamon,
ground cloves, and ground cinnamon. It is available at most Indian food markets or you can
create your own, depending on your taste.

Variation: to make Chai I without milk and sugar, combine the water, tea, masala, and
cardamon in a large saucepan and simmer over low heat for 5 min. Add the ginger, wait 15-
30 seconds, then strain the tea into 2 cups.

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

* Exported from MasterCook *

Chai Kurdi (kurdish Tea)

Recipe By : "Sephardic Cooking" by Copeland Marks


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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon india tea leaves
1 stick cinnamon -- (4 inch)
2 cups boiling water
sugar cubes

The Kurds like this sweet, aromatic tea. The cubes of sugar are dissolved in the mouth as
the tea is drunk, the sweeter the better.

1. Put the tea and cinnamon in a tea pot and pour in the boiling water. Allow to steep for 5
minutes. Serve hot with sugar cubes.

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

* Exported from MasterCook *


Chai Tea - 1

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


Serving Size : 1 Preparation Time :0:00
Categories : Beverages East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
***MASALA SPICE MIX***
1 stick cinnamon -- (1 1/2")
3 cardamom pods -- (to 4)
2 black peppercorns -- (to 3)
2 cloves (to 3)
1/2 teaspoon ground ginger
***TO ASSEMBLE***
1 cup water
1 teaspoon sugar
1 teaspoon darjeeling tea leaves
1/4 teaspoon masala spice mix
1/4 cup milk

1. Grind cinnamon stick, cardamom, black pepper corns, and cloves to a powder. Stir in
ground ginger. 2. Combine water, sugar, tea and 1/4 teaspoon spice mix in a pan and bring
to a boil. Simmer for one minute. 3. Add milk, bring to a boil and simmer for 3-5 minutes. 4.
Strain into a mug or teapot.

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

* Exported from MasterCook *

Chai Tea - 2

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


Serving Size : 1 Preparation Time :0:00
Categories : Beverages East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


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

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

* Exported from MasterCook *

Chakli

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 cups Rice flour
3/4 cup Urad dal -- (roasted and ground)
4 tablespoons Butter
1/2 cup Milk
2 tablespoons White sesame seeds -- (til)
Salt to taste
Oil for deep frying

Mix rice flour, urad dal powder, salt, milk and til. Add butter and knead
into a soft non-sticky dough, adding water as necessary.

Heat oil. Place a small quantity of dough in a chakli mould and press
through. While pressing, move the mould in a circular manner to guide the
dropping flow of the dough from its bottom to fall gently into the hot oil
in the form of a spiral in three to four circles. Deep fry in batches
till brown and crisp. Remove, drain and store in airtight jars. Serve,
if desired, with pieces of fresh coconut.

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

NOTES : Makes 30
* Exported from MasterCook *

Cham Cham

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
5 liters milk
2 cups vinegar
2 kilograms sugar
nuts -- for garnish
200 milliliters cream
food coloring -- (orange/pink)

Popular Milk Dessert from West Bengal.

Preparation time: 25 minutes Cooking time: 20 minutes

1. Boil milk, add vinegar and stir until the milk curdles.

2. Pour it out in cold water and strain, to get chaina.

3. Boil sugar in water and make a thin syrup.

4. The paneeer or cottage cheese should be nicely beaten and smoothened. If found too
soft, add fine wheat flour (a little) and form a soft dough.

5. Add pink color to the dough and mix.

6. Make oblong - shaped pieces of this dough and add to the boiling thin syrup.

7. When cooked, these balls (cham cham) will float on top.

8. Take little syrup and further dilute it by adding water.

9. Now dip the boiled cham chams into this diluted syrup and soak for 8 - 10 minutes.

10. Remove from syrup and place the cham chams in a platter. Pipe out some whipped
sweetened cream over them.

11. Garnish the cham chams with chopped nuts as toppings.

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

Cham-cham (pleasure Boats)

Recipe By : The Healthy Cuisine of India by Bharti Kirchner


Serving Size : 1 Preparation Time :0:00
Categories : Sweets East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
***FOR THE DUMPLINGS***
fresh cheese
1 teaspoon regular cream of wheat
10 unsalted raw pistachios -- (to 12), chopped
***FOR THE SYRUP***
1 cup sugar
4 cups water
***FLAVORING***
1 dashes rosewater -- optional

These milky-white ovals, floating in a clear sweet sauce, are irresistible.

1. Make sure that the fresh cheese is well drained; too much moisture may cause the
dumplings to crack as they cook. Place the well drained and well kneaded cheese on a
board. Sprinkle Cream of Wheat evenly over the cheese and knead again to uniformly
incorporate it. Let rest a few minutes.

2. Prepare the dumplings: Pinch off portions of the dough and roll into balls about 1 inch in
diameter. Gently insert your little finger halfway into each ball, place 1 or 2 pistachio bits in
the indentation, and reshape into a smooth ball that doesn`t show any cracks on the outside.
Flatten into an oval about 2 inches long and 3/4 inches thick. (Use any remaining pistachios
for garnish.)

3. Make the syrup: Bring the sugar and water to a boil in a deep pan about 10 inches in
diameter. Boil for 10 minutes, then lower the heat. Place each ball on a spoon and gently
lower into the syrup. Simmer, covered, 1 hour.

4. Transfer cham-chams and any remaining syrup to a large bowl. Let cool, then refrigerate
for several hours or, for best results, up to 2 days. Sprinkle with rosewater and decorate with
any remaining pistachios.

Makes about 20 cham-chams.

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

* Exported from MasterCook *


Chana Daal

Recipe By : Anita Pal's Bengali Cookery Page


Serving Size : 1 Preparation Time :0:00
Categories : Main Dish East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups chana daal
1/2 teaspoon turmeric
1 1/2 teaspoons geera -- (cumin) powder
1 1/2 teaspoons salt -- (or), to taste
2 teaspoons sugar -- (or), to taste
2 green chilli -- (to)
1 coconut -- optional
3 Indian bayleaves -- (to 4)
1 teaspoon whole geera -- (cumin)
1 inch ginger -- peeled and chopped
1/2 teaspoon moori -- (aniseed seeds)
1 teaspoon kalwanji -- (onion seeds)
1 dried red chilli -- (to 2)
8 whole cardamom -- (to 10)
6 cinnamon sticks -- (to 8)

Daal is central part of almost any Bengali meal, whether it is served simply with rice and a
chilli omlette, or as part of a true feast. All daals are based round boiled lentils, of which
Chana is just one variety. Like our Pilau rice it bears little resemblence to the dish you find in
most Indian restaurants and a glance at the ingredients below should tell you that it tastes
delicious. Of all the spices you need the one most typical to Bengal is the Kalwanji or onion
seeds. If you think you will struggle to get these spices, try the Ingredients section on our
main page. As part of this recipe you will discover the joys of Shombar - not to be missed!

Preparation:

Wash and drain the daal using hot water. Add plenty of cold water and leave to soak for one
to two hours. Drain.

Cooking the Daal:

Put the soaked daal in a large saucepan and half fill it with cold water. Bring to the boil and
boil for 3/4 hour (if it starts drying out whilst boiling you can add more hot water). Add salt
and mix.

Add the Tumeric and Cumin powder and a little sugar to taste. Take two or three small fresh
green chillis and open them to expose the seeds by slicing them down their length; add these
to the daal.

Fresh coconut flesh is sometimes now added - try it if you can get a whole nut. Halve the
coconut and carefully remove the white pulp. Cut it into small squares and fry it separately
until it is just going brown. It can now be added to the daal.

Frying the spices:


In a second saucepan you now prepare the remaining spices for the shombar.

Heat a little oil to a high heat but not quite smoking. Add the red chillis and Indian bay leaves
and lightly fry. Then add the whole geera, mouri, kalwanji and chopped ginger. The seeds
should fry instantly. Remove the saucepan from the heat and immediately pour the liquid
daal into the hot oil. Be careful as the combination is explosive! I usually do this over the
sink. The better the "shombar" the better the taste of the daal.

Finishing off:

Having had the fun off the shombar you are nearly there. Put the saucepan which now
contains everything back on the stove and gently heat. You now add the whole Cardamom
and Cinnamon sticks. These can be added whole to the daal, but if you are able to crush
them into a powder first with a little mortar and pestle this gives even more flavour. You can
also add a little butter at this point.

Boil the whole mixture together for a further 10 minutes and check if you need to add more
salt or sugar.

You are now ready to serve the daal, though it will still taste wonderful if it is re-heated the
next day.

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

* Exported from MasterCook *

Chana Dal (Small Yellow Lentils)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups yellow split peas
(picked over -- washed and drained)
5 cups water
1/2 teaspoon ground turmeric
2 slices fresh -- unpeeled ginger
3/4 teaspoon salt
1/4 teaspoon garam masala
3 tablespoons ghee
1/2 teaspoon whole cumin seed
2 cloves peeled garlic -- chopped
1/4 teaspoon red chile powder
Put the dal in a heavy pot along with 5 cups water. Bring to a boil and remove any surface
scum. Add the turmeric and ginger. Cover, leaving the lid just very slightly ajar, turn heat to
low, and simmer gently for 1 1/2 hours or until the dal is tender. Stir every 5 minutes or so
during the last half hour of cooking to prevent sticking. Remove ginger slices. Add the salt
and garam masala to the dal. Stir to mix.

Heat the ghee in a small frying pan over a medium flame. When hot, put in the cumin seeds.
A couple of seconds later, put in the garlic. Stir and fry until the garlic pieces are lightly
browned. Put the chile powder into the pan. Immediately lift the pan off the heat and pour its
entire contents - ghee and spices - into the pot with the dal. Stir to mix.

Serves 4 to 6.

Of all the dals, this one perhaps has the 'meatiest' taste. At its best, it also has a gentle
sweetness. Chana dal is sold only by Indian grocers. If you cannot find it, substitute yellow
split peas. You could serve this dal with rice, 'Chicken with Tomatoes', and 'Cauliflower and
potatoes'.

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

* Exported from MasterCook *

Chana Dal Pilaf

Recipe By : Hawkins Futura Cookbook - 1987 Supplement


Serving Size : 6 Preparation Time :0:00
Categories : Dals Dressings
East Indian Appetizers
Grains *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup vegetable oil
2 bay leaves
6 peppercorns
6 black cardamom pods -- * see note
6 whole cloves
1/3 cinnamon stick -- (1" piece)
1 1/2 teaspoons cumin seed
1 1/2 cups chana dal -- * see note
-- (soaked in water
-- for
2 hours and drained)
2 1/2 cups basmati rice
1 tablespoon salt
4 1/2 cups water

*available at East Indian food stores To cook reduced quantities: reduce all ingredients
proportionately but not below one-fourth. 1. Heat oil in cooker on medium-high heat. Add
bay leaves, peppercorns, cardamoms, cloves, cinnamon and cumin seed. Stir for a few
seconds till cumin seeds darken a few shades.
2. Add dal. Stir fry for about 3 minutes.

3. Add rice. Stir fry till rice turns opaque (approximately 3 minutes). Add salt and water.
Stir.

4. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes.

5. Remove cooker from heat. Allow to cool naturally to 5 minutes. Press finger-tip control
lightly to release pressure.

6. Open cooker. Fluff up rice gently with a fork to separate grains. Discard bay leaves,
cardamoms and cinnamon. Serve hot, accompanied with yogurt.

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

* Exported from MasterCook *

Chana Dhal (or Dal)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dals Dressings
East Indian Appetizers
Chiles *Indian

Amount Measure Ingredient -- Preparation Method


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

Wash peas in cold running water. When water runs clear set aside to soak for 4 hours.

Drain peas and put in sauce pan wit turmeric, salt, and green chilies. Add enough water to
cover by 1 inch, and bring to a boil.

Partly cover pan, reduce heat and simmer for 1 hour or until water has been absorbed and
peas are tender but not mushy. Add more water if necessary

Meanwhile, heat corn oil in a skillet. Add mustard seeds and cover pan. Saute for 2
minutes.
Uncover pan, add onion and garlic, fry until golden. Stir in cayenne pepper and cook for 30
seconds. Add cooked spices to the peas. Stir cook for 2 minutes. Serve hot.

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

* Exported from MasterCook *

Chana Masala

Recipe By : Kabob-n-Curry
Serving Size : 4 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 can chickpeas -- (6 oz)
3 cloves garlic -- peeled
1/2 medium onion -- thickly sliced
1 inch peeled ginger -- cut in thin strips
1/2 tomato -- sliced
2 tablespoons onion powder
1/4 teaspoon red chili powder
1/4 teaspoon paprika
1/4 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon sugar
1/2 teaspoon salt
3 green cardamoms
3 cloves
1 bay leaf
1/2 stick cinnamon
2 teaspoons ground fennel powder
2 teaspoons fresh cilantro
2 teaspoons lemon juice
16 ounces water

Heat heavy-bottom pan, and add 1 T. canola oil. Add 2 T. smashed green cardamom,
smashed cloves, bay leaf, and cinnamon stick. Roast about 1 minute. Add onions, cook
until brown, then add sliced ginger and smashed garlic. Cook until brown, then add
tomatoes, chick peas and 16 oz. water. Add all ground spices, sugar and salt. Cook 5 to 7
minutes, covered. Add ground fennel and cilantro. Cook uncovered 2 minutes. Add lemon
juice, remove from heat, cover, and let sit. Serve.
------------------

* Exported from MasterCook *

Chand Ka Tukda

Recipe By :
Serving Size : 1 Preparation Time :0:15
Categories : Sweets *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 bread slices
oil for frying
300 milliliter sugar syrup
150 milliliter rabri
2 tablespoons brandy
1 sheet silver varakh
50 grams mixed dry fruits -- chopped
***FOR THE GARNISH***
a handful of chopped nuts -- fried
a few drops of brandy

CUT each bread slice in a circle and then in quarters. Heat oil and deep fry the bread pieces
in hot oil until golden brown. Sprinkle a little sugar syrup over the bread pieces.

Mix the rabri and brandy well. Arrange the bread pieces on a plate. Coat them with brandy
flavored rabri. Decorate with silver varakh. Sprinkle chopped nuts and a little brandy on top
before serving.

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

NOTES : French toast served with rabri. Makes 8 pieces

* Exported from MasterCook *

Chandni Korma

Recipe By :
Serving Size : 4 Preparation Time :1:00
Categories : Meat *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 chicken breasts*
unsalted butter to sear the chicken
***FOR THE MARINADE***
60 grams yogurt cheese
2 tablespoons cream -- (30 ml)
20 grams ginger paste -- strained
10 grams garlic paste -- strained
Salt to taste
***FOR THE GRAVY***
5 tablespoons desi ghee -- (clarified butter)
18 black peppercorns
8 cardamoms
6 cloves
5 cm cinnamon
2 bay leaves
2 1/2 grams shahjeera
200 gram onion paste -- boiled
20 grams ginger paste -- strained
10 grams garlic paste -- strained
150 gram curd
10 grams green chile paste
2 tablespoons almond paste -- fried (30 g)
30 grams mawa
1 1 liter clear chicken stock
Salt to taste
3/4 teaspoon cardamom powder -- (4 g)
1/2 teaspoon rose petal powder
2 teaspoons lemon juice -- (10 ml)
***FOR THE GARNISHING***
12 pistachios -- blanched, peeled
-- and sliced
2 sheets silver varakh

* put breasts between plastic wrap and slightly flatten with a kitchen mallet

To prepare the marinade: Whisk yogurt cheese in a bowl. Add the remaining ingredients and
whisk again until well blended. Evenly rub the chicken breasts with the marinade and keep
aside for 30 minutes.

For the searing: Melt butter in a frying pan and add the marinated chicken breasts. Sear
over high heat for four minutes, turning once. Remove to an absorbent paper to drain
excess fat and keep aside. Whisk the curd in a bowl, add the green chile paste and whisk
again until well blended. Either crumble the mawa or pass it through a fine mesh sieve to
remove lumps. Heat desi ghee in a pan. Add peppercorns, cardamoms, cloves, cinnamon,
bay leaves and shahjeera. Stir over medium heat until the cardamoms begin to change
color. Add the boiled onion paste and stir-fry until the ghee floats to top. Add ginger paste
and garlic paste and stir-fry until specks of ghee begin to appear on the surface. Add the
curd mixture and stir-fry until specks of ghee begin to appear on the surface. Add almond
paste and mawa, and stir-fry until ghee floats on top. Add stock and bring it to a boil.

Lower the heat and simmer, stirring occasionally, until reduced by a quarter. Remove and
pass the gravy through a fine-mesh soup strainer into a separate pan. Return the gravy to
heat. Add the seared chicken and bring it to a boil. Lower the heat and simmer, stirring
occasionally, until the chicken is cooked and the sauce is quite thick. Add cardamom powder
and rose petal powder. Stir well. Sprinkle lemon juice, stir and remove from heat. Adjust
the
seasoning

To serve: Arrange two breast pieces on each of the four individual plates. Pour the sauce
over and garnish with pistachio slivers. Cover with
silver varakh and serve with baakarkhaani.

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

* Exported from MasterCook *

Chandni Vegetarian Cuisine's N. American Blackeyes (Lobhia)

Recipe By : Chef-owner Kuldip Chand of Chandni Vegetarian Cuisine


Serving Size : 6 Preparation Time :0:00
Categories : Dals *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups blackeyed peas
1 1/2 teaspoons salt to taste
1 1/2 teaspoons ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 tablespoons oil
1 small onion -- chopped
2 large clov garlic -- chopped
1 piece ginger root -- (3/4 inch), peeled
-- and chopped
1/2 teaspoon cumin seeds -- (scant)
1 medium tomato -- chopped

Move over Hoppin' John; blackeye peas is steppin' out Indian style. This dish is from Chef-
owner Kuldip Chand of Chandni Vegetarian Cuisine of India in Culver City, CA. He is from
the Punjab and the man knows his dals.

In pot soak beans overnight in water to cover generously. Next day, drain beans, cover with
fresh water and bring to boil. Add salt, coriander, cumin and turmeric. Simmer until beans
are just tender, about 30 to 45 minutes. Heat oil in deep saucepan. Add onion, garlic, ginger
and cumin. Fry 10 minutes and add tomato. Cook another 5 minutes and add beans and
cooking liquid. Continue to simmer, uncovered, until beans are soft but not completely
dissolved. Mixture should be soupy. Makes 6 to 8 servings.

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

* Exported from MasterCook *


Chandrahara

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups plain flour
3 tablespoons ghee
18 cloves -- (18 to 20)
1/2 teaspoon cardamom powder
1 1/2 cups sugar
1 cup khoya
ghee to deep fry

Put khoya in fridge for 30 minutes. Keep there till used.

Add 1 cup water to sugar and bring to a boil.

Add 2 tablespoon milk to the syrup and remove scum which comes on top.

Or simply strain.

Boil syrup till sticky between finger and thumb. Cool to room
temperature.

Meanwhile, add ghee to flour and mix till crumbly.

Add enough warm water to make a medium stiff dough.

Divide into 18-20 parts, and roll into balls.

Roll each into a thin chappati.

First fold in half and then quarter.

Insert a clove a the center to hold all the folds together.

Deepfry in hot ghee on low till very light brown.

Drain and keep aside. Repeat for all dough.

Break khoya till corase crumbs are formed.

Mix the cardamom and khoya into the cooled syrup.

Chill syrup. Store triangles in a tight container.

One hour before serving, immerse the triangles in the syrup.

Take care not to make the crumbs fine, or it will become pasty.
For serving, place a triangle in the bowl and pour a spoonful fo syrup on
top.

Serve cold.

Making time: 45 minutes

Makes: 18-20 pieces

Shelflife: Dry triangles - 15 days in airtight container, syrup - 1 day

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

* Exported from MasterCook *

Channa Bhatura

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
***FOR CHANNA***
1 cup kabuli channa soaked overnight
1 large tomato
2 large onions
1 1/2 tablespoons chopped coriander
1 teaspoon ginger grated
1 teaspoon garlic crushed
1 lemon -- (juice extracted)
2 tablespoons oil -- 1 tablespoon ghee
1 teaspoon tea leaves -- (tied into a pouch
-- in a small piece of
-- clean muslin cloth)
4 green chillies slit
2 bay leaves
1 teaspoon sugar
1 teaspoon cumin seeds
***DRY MASALAS ***
1 teaspoon red chilli powder
1/2 teaspoon cinnamon - clove powder -- turmeric powder
1/4 teaspoon garam masala -- pepper powder
salt to taste
***FOR BHATURA***
2 cups plain flour -- (maida)
2 tablespoons curds
2 tablespoons butter or oil
1/2 teaspoon soda bicarb
salt to taste
Milk to knead dough
oil to deep fry

Sieve together flour, salt and soda.

Add and mix in curds and oil.

Add enough milk to knead into a soft pliable dough.

Cover with a wet cloth.

Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet
again.

Knead dough again. Take fistful of dough. Roll into 1/4" thick 5"
diameter round. Fry in hot oil. Turning only once. Till very light
golden in colour. Repeat for all. Serve hot with hot channa and slices
of onions and lemon.

Method for Channa

Put the soaked, washed channa in a cooked with enough water, teapouch and
bay leaves.

Pressure cook till done. (approx. 6-7 whistles).

Cool about 5 tablespoon channa for grinding.

In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and 1/2
tablespoon coriander. Keep aside.

Chop remaining tomatoes and onions fine. Heat oil in a large skillet.

Add cumin seeds to splutter.

Add ginger-garlic and fry for a minute.

Add chopped tomatoes, onion and fry till tender.

Add channa-paste, fry further 3-4 minutes.

Add all dry masala except cinnamon-clove powder.

Stir and fry till oil separates. Add drained channa and 2 cup water which
was drained from channa.

Stir and bring to boil.


Simmer for 7-8 minutes till gravy thickens.

Take in serving dish.

Heat ghee in a small sauce pan.

Add the chillies and cinnamon-clove powder.

Add chopped coriander and pour hot over the channa.

Squeeze lemon over channa.

Stir in seasoning gently.

Making time :- 30 mins (excluding pressure cooking)

Serves - 5

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

* Exported from MasterCook *

Channa Daal Khichiri (Lentils And Rice With Onions)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Eggplant *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup rice
1/3 cup lentils
1/2 cup sliced onion
1 teaspoon cumin seeds
1/2 inch cinnamon stick
2 cloves
1 brown cardamom pod -- split or bruised
10 peppercorns -- up to 12

Rinse rice and lentils separately, then soak them in 2 1/2 cups of water for 20-25 minutes.
Drain them well and put off to side. Slowly dry-fry onions, in heavy saucepan. When they
begin to caramelize and brown, and exude moisture, add cumin, cinnamon, clove,
cardamom, and peppercorns. If they stick, add a little water. Stir until onions are golden
brown. Add 2 1/4 cups off water and put in lentils first. Let it come to a boil, reduce heat to a
minimum, cover and cook 10 minutes, add drained rice, stirring gently to mix lentils and and
rice together. Cover and continue cooking for 20-25 minutes, let stand 3 or 4 minutes before
serving.

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

* Exported from MasterCook *

Channa Dahl

Recipe By : Epcot International Food and Wine Festival


Serving Size : 4 Preparation Time :0:00
Categories : Dals *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 ounces yellow -- (or red) lentils,
-- soaked for 1 hour
2 ounces tomatoes -- diced
1/4 ounce shallots -- diced
1/4 ounce olive oil
1/8 ounce ginger -- chopped
1/2 tablespoon garam masala
1/2 tablespoon turmeric
1/4 tablespoon caraway seed
3/4 pint water
salt and pepper -- to taste

Heat oil, fry caraway seeds, garam masala, ginger and shallots Add lentils, turmeric and
continue to fry for 1 to 2 minutes. Add water and cook for 15 to 20 minutes until lentils are
just cooked. Add seasoning and diced tomatoes.

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

* Exported from MasterCook *

Channa Dal Gosht

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dals Curry
Cheese And Eggs *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 kilogram mutton or chicken
salt to taste
1/4 teaspoon haldi
1/2 teaspoon chili powder
1 medium onion chopped
1 cup dal channa presoaked
1/4 teaspoon ginger paste
1/4 teaspoon garam masala
3 tablespoons oil

Fry the onion in oil till it starts to turn brown. Add the spices and meat and let the water dry.
Then add the presoaked dal and 2 glasses of water. Cover and leave on low heat to
tenderize. When both meat and dal have softened add ginger and gram masala.

Tharka : Fry a few slices of onion in a little oil and when brown add along with hot oil to the
dish. Garnish with fresh dhuniya leaves and chopped green chili. Serve with lemon. TIP: If
cooking chicken boil the dal beforehand because chicken does not take that long to tenderize
whereas the dal takes a long time. (unless you want chicken Halva)

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

* Exported from MasterCook *

Channa Dhal Vada (Chattambade)

Recipe By : Mangalorean Cuisine by Saranya S. Hegde


Serving Size : 4 Preparation Time :0:00
Categories : South Indian Dals
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup channa dhal
1/2 cup toovar dhal
1/2 cup urad dhal
1 piece ginger -- (1/2")
1 pinch asafetida powder
3 green chiles -- (to 4), chopped
1 sprig curry leaves -- chopped
salt -- to taste
oil -- for frying

Wash and soak the dhals for about 2 hours. Then grind the dhals together to a very rough
paste. Remove and mix together with the other ingredients. Take a little of the mixture and
flatten into rounds and deep fry until brown. Serve with chutney.

Serves 4 - 6.

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

Channa Jor Garam

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup dry brown chick peas
2 pinches soda bicarb
oil to deep fry
salt to taste
1/4 teaspoon garam masala
***SEASONING***
lemon juice
onion finely chopped
chaat masala
green chilli -- (finely chopped)

Wash and soak channa overnight in plenty of water and soda.

Drain and spread on thick towel to remove excess water.

With a pestle or small grinding stone, flatten each channa.

Do this by giving a small tap on the channa.

When all are done, heat oil in frying pan.

Add a handful of the flatten channa and fry till whitish and almost crisp.

Drain and put on kitchen paper to soak excess oil.

Repeat for all channa. Transfer all to a large plate.

Sprinkle salt and garam masala and toss between fingers to coat evenly.

To serve, take individual helping, add a dash of seasoning ingredients as


per taste.

Toss and serve with tea, coffee, drinks or just for munching.

Making time: 45 minutes (excluding soaking time)

Makes: 3 cups approx.

Shelflife: 2 weeks (without seasoning)


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

* Exported from MasterCook *

Channa Ki Dhal (indian) Savoury Split Peas

Recipe By : The Complete Asian Cookbook by Charmaine Solomon


Serving Size : 6 Preparation Time :0:00
Categories : Dressings East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 pound yellow split peas
1 tablespoon baking soda
oil for deep frying
1 teaspoon garam masala
1/2 teaspoon ground chili peppers
2 teaspoons salt
1/2 teaspoon amchur -- (dried mango)
-- powder, optional

Wash the split peas in two or three changes of water and soak overnight or at least 12 hours
in cold water to cover in which the baking soda has been dissolved. Drain, rinse in fresh
water and drain again, first in a colander and then on paper towels, until the split peas are
dry. Heat oil in a deep pan and fry about half cup of the peas at a time. The oil should not
be so hot that it burns the peas, nor should it be too cool or they will be very oil. Fry on
medium heat until peas are golden. Lift out peas on a perforated spoon, drain on absorbent
paper.

When all peas are cooked and drained, make a mixture of the spices and salt and toss the
peas in it. Leave until quite cold, then store in an airtight container. Author's note: Serve
these as a tasty nibble with drinks, or store them airtight for a snack at any time.

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

* Exported from MasterCook *

Channa Moong Dal


Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup green moong dal
1 tablespoon yellow channa dal
1 tablespoon ghee or oil
1/2 teaspoon garam masala
1 teaspoon red chilli powder
1/4 teaspoon haldi -- (turmeric) powder
1/2 teaspoon dhania -- (coriander seeds)
-- powder
salt to taste
1/2 lemon
1 tablespoon coriander chopped
1/2 inch ginger grated
1/2 teaspoon cumin and mustard seeds
2 cups water

Wash both dal together add 1 cup water and a pinch of turmeric.

Pressure cook dal. (Approx.4 whistles will cook the dal).

Cool the cooker. Remove dal.

Mix all the spice powders in 1/2 cup water to make thin paste.

Put ghee in a pan and heat.

Add the cumin & coriander seeds. Once they splutter add ginger.

Add the paste of spice powders. Fry for a minute, add the dal.

Add remaining water and stir well. Bring to a boil.

Add lemon juice. Check and add salt if required.

Garnish with chopped coriander.

Serve hot with hot steamed rice.

Making time: 1/2 hour

Makes: 4 servings

Shelf life: Best hot and fresh


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

* Exported from MasterCook *

Chapati (Phulka)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup whole wheat flour -- (or 1/3 white + 2/3
-- whole wheat)
1/2 cup water

Put flour in a large bowl with half the water. Blend the two together until it holds. Beat and
knead well until it forms a compact ball. Knead dough until it is smooth and elastic. Set
aside for 30 minutes.

Knead and divide dough into 4 to 6 parts. Roll each ball into a tortilla like flat, about
$\frac{1{8$" thick. Heat an ungreased skillet.

Put phulka on it, and let it cook for about 1 minute (The top should just start to look dry and
small bubbles should just start to form).

Turn and cook the second side for 2/3 minutes until small bubbles form.

Turn again and cook the first side pressed lightly with a towel. It should puff. Serve warm
(maybe slightly buttered).

Note:

Since the rolled out chappati's will dry out if they are left to stand while cooking the others, it
is advantageous to roll them out individually before cooking them.

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

* Exported from MasterCook *

Chapati (unleavened Bread)

Recipe By : Star Publications (Malaysia)


Serving Size : 1 Preparation Time :0:00
Categories : Breads East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
250 gram wholemeal -- (atta) flour
1/2 teaspoon salt
1 tablespoon ghee -- margarine or oil
3/4 cup warm water -- (approx)

Put atta flour in a mixing bowl and add salt then rub in ghee or margarine or oil. Add enough
water to make a soft and workable dough. Knead dough for at least 10 minutes (the more it
is kneaded, the lighter the bread will be). Form the dough into a ball then put in a plastic
bag. Let it stand for 2 to 3 hours. (If left overnight, the chapati will be very light and tender.)

Divide dough into twelve equal pieces. Shape into small round balls. Coat balls with atta
flour then roll out with a rolling pin on a lightly floured board into a thin, flat circular shape.

Heat a heavy griddle until very hot. Grease the griddle lightly (use a piece of towelling cloth
dipped in oil). Place chapati on it and cook for a minute, pressing lightly around the edges
with a folded tea towel. Bubbles will appear on the surface and when cooked, brown flecks
will be seen. As each chapati is cooked, wrap in a clean tea towel until ready to serve.

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

* Exported from MasterCook *

Chapati - Kamal's

Recipe By : Kamal's Kitchen


Serving Size : 1 Preparation Time :0:00
Categories : Breads East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups wholemeal flour -- (to 3)
1 cup water
1 teaspoon salt
1/2 teaspoon cumin seeds
***ACCOMPANY WITH***
any curry -- (especially drier
-- curries)
mint chutney
pickles
OR use as a roll for kebabs
tandoori chicken -- etc.
Mix flour, salt and cummin seeds in a bowl. Add water , a teaspoon at a time. After adding
each teaspoon of water, mix dough thoroughly. Do this until all the water is added and the
dough is no longer floury, that is the dough is mixed to a consistency of putty. Gently knead
the dough for approx 10 minutes, this will make the dough consistent. Roll dough into a ball
and sprinkle a little water over it. Leave dough to stand for 10 minutes.

Next shape the dough into several (approx 15) balls, each roughly the size of a golf ball.
Make sure that each ball is smooth and has no creases in it. This is achieved by rubbing
each ball gently between the palms in a circular motion. Next sprinkle flour over a flat
wooden cutting board. Place a ball on the board and with a rolling pin, flatten the ball,
running the rolling pin in a circular top, top-right, bottom-right, bottom, bottom-left, top-left
motion. Roll the ball until it is about 2 millimeters thick and is shaped like a disc (don't worry
too much about the disc shape - chances are you haven't got the shape right! it will still taste
the same!).

Heat the tava or the heavy iron plate (see Utensils) on a high fire. To check if the tava is
ready to cook on, sprinkle some flour on it, if it browns immadiately, it is ready for use. Slap
the rolled dough onto the tava. With a tea towel (rolled int a ball), rotate the rolled dough
continuously on the tava for a approx 1 minute. Flip the rolled dough over onto its other side
and repeat the rotation for another minute. If all goes well, you will see the dough ballooning
up. Please be careful at this stage, the pent up gas in the ballooned dough can burst and
scald your hand. Once the dough has ballooned, the bread is cooked. Remove and repeat
the process for the next ball.

Makes 15 Chapatis

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

* Exported from MasterCook *

Chapati - Star

Recipe By : Star Publications (Malaysia)


Serving Size : 1 Preparation Time :0:00
Categories : Breads East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups fine atta -- (wholewheat) flour
1/2 cup warm water
2 teaspoons softened ghee or butter

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

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

* Exported from MasterCook *

Chapati Phulka

Recipe By : http://fb1.math.nat.tu-
Serving Size : 1 Preparation Time :0:00
Categories : *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 cup whole wheat flour -- (or)
1/3 cup white flour + 2/3 cup whole wheat
1/2 cup water

Put flour in a large bowl with half the water. Blend the two together until it holds. Beat and
knead well until it forms a compact ball. Knead dough until it is smooth and elastic. Set
aside for 30 minutes.

Knead and divide dough into 4 to 6 parts. Roll each ball into a tortilla like flat, about 1/8 inch
thick. Heat an ungreased skillet. Put phulka on it, and let it cook for about 1 minute (The top
should just start to look dry and small bubbles should just start to form). Turn and cook the
second side for 2/3 minutes until small bubbles form. Turn again and cook the first side
pressed lightly with a towel. It should puff. Serve warm (maybe slightly buttered).

Makes 4 pieces.

Note: Since the rolled out chappatis will dry out if they are left to stand while cooking the
others, it is advantageous to roll them out individually before cooking them.

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

* Exported from MasterCook *

Chapatis - 1
Recipe By : The Bombay Palace Cookbook by Stendhal
Serving Size : 10 Preparation Time :0:00
Categories : Curry *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 1/2 cups unbleached flour
1/2 cup whole wheat flour
1 tablespoon salt
3 tablespoons ghee
1/2 cup water

Mix flours, salt, and butter and add just enough water to make a firm dough, somewhat like a
biscuit dough. Knead for 10-15 minutes - the more the dough is kneaded, the lighter the
bread will be. Shape the dough into a ball, cover with a sheet of plastic and let it rest for at
least 1 hour. If left to rest overnight in the refrigerator, the finished bread will be even lighter.

When ready to bake, take a small piece of dough about the size of a golf ball, or a bit
smaller. On a lightly floured board, roll the dough into a thin circle, about 5 inches in
diameter. Repeat with all the dough. Heat a griddle or heavy-bottomed iron skillet until it is
very hot (you will notice the smoke rising from it). Place the rolled out chapati on the griddle
and let it cook for 2-3 minutes, depending on how thin you have rolled it. Using a pair of
kitchen tongs, you can lift the chapati to see if the underside has turned a golden brown.
Flip, and cook the other side about 1 minute.

As they are cooked, store the chapatis on a towel in a warm covered container until ready to
serve. Serve as soon as the last chapati is baked.

NOTE: In India breads sometimes are baked in the fiery clay tandoor, where they develop
brown spots and bubbles. To achieve a similar effect at home, you can use tongs to hold
each chapati over a hot gas flame until it puffs like a little balloon. The chapati will collapse
as it cools.

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

* Exported from MasterCook *

Chapatis - 2

Recipe By : How To Make Good Curries by Helen Lawson


Serving Size : 6 Preparation Time :0:00
Categories : Curry *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cups whole wheat flour
1 tablespoon salt
2/3 cup water

Put the flour and salt into a bowl. Add the water and mix to a stiff dough; knead well until the
dough feels firm and elastic. Then place in a greased plastic bag or in grease proof paper
and leave in a warm place for 30 minutes. Turn onto a floured board, shape the dough into a
long roll, and divide into 12 equal slices. Roll out paper thin. Heat the heavy frying pan and
when very hot, cook the chapatis for not more than one minute on either side. Cool in a tea
towel. Chapatis should always be cooked fresh for each meal.

NOTE: To cook them, you can use an ungreased heavy frying pan, griddle, bakestone or
solid plate. Left-over chapatis make an attractive crispbread when dried off in a cool oven.
Yield: 12 Chapatis Cooking Time: 2 Minutes Each

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

* Exported from MasterCook *

Chapli Kabob

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Kabobs Beef
Cheese And Eggs *Indian
On-The-Grill

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 kilogram finely minced beef
1 medium sized onion chopped
salt to taste
1 teaspoon ginger paste
1 teaspoon crushed zeera
i tbs crushed red chili
1 teaspoon crushed dhuniya seeds
2 eggs*
1 teaspoon anardana -- (dried seeds of
-- pomogranate)
2 green chilis chopped -- up to 3
1/2 cup fresh dhuniya leaves
1 large tomato
1 small onion sliced and fried till brown
1 teaspoon lemon juice or vinegar
200 grams makai ka atta -- (corn meal)

*Make an omelet with the 2 eggs seasoned with salt and black pepper to taste. Fry omelet
very thinly and then slice it into small pieces.

Add all the ingredients to the mince meat and leave to marinate in the refrigerator for 2-3
hours. Then make into flat pattis and fry in a little oil.

Makes about 6 kababs.

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

Chappal Kebab - Hamburger Kebabs

Recipe By : Madhur Jaffrey's Quick and Easy Indian Cooking


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

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon chickpea flour -- called gram flour
-- or besan
1 1/2 pounds ground beef or lamb -- ground quite fine
1/2 cup fresh cilantro leaves -- coarsely chopped
2 fresh hot green chilies
-- cut in rounds, with
-- seeds
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons coriander seeds
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/2 egg -- lightly beaten
1/4 cup vegetable oil

Put chickpea flour in small cast-iron frying pan and stir around over medium heat until flour
has turned a light brown color. Put it into bowl. Add all other ingredients except oil and mix
well. Form ten 2-inch balls. Fatten the balls to make 10 3 1/2-inch hamburger patties. Just
before eating put 2 tablespoons of oil into large nonstick frying pan and set over medium-
high heat.

When oil is hot put in as many kebabs as the pan will hold in single layer. Turning them over
every 20 seconds or so cook the kebabs for about 2 1/2 minutes or until they have browned
on both sides. Remove to warm plate. Use remaining oil to cook second batch.

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

* Exported from MasterCook *

Chappati - 1

Recipe By : Taste of India


Serving Size : 10 Preparation Time :0:00
Categories : Curry Dressings
East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
12 ounces atta -- (wholemeal flour)
1 teaspoon salt
water -- to mix
vegetable oil -- for hands
2 ounces atta -- for dusting
ghee -- for spreading

Sift flour and salt together. make a well in the centre and add small quantities of water until
you have a smooth, pliable dough. Grease the palms of your hands and knead well. Kkeep
covered until ready to use.

Divide into 10 portions, using one portion at a time and keeping the rest covered. Knead
each portion into a ball, then flatten and place on floured surface. Roll out until about 7" in
diameter.

Heat a griddle (without oil) and when hot cook chappati on both sides, pressing down gently.
When cooked lightly spread or brush the first side only, with ghee.

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

NOTES : These are best eaten as soon as they are cooked. They can be kept wrm,
wrapped in foil and placed in a warm oven.

* Exported from MasterCook *

Chappati - 2

Recipe By : Moosewood Cookbook by Mollie Katzen


Serving Size : 1 Preparation Time :0:00
Categories : Breads East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup white flour
1/2 cup whole wheat flour
1/2 cup water
1/2 teaspoon salt
extra flour for rolling
a brushing of oil for cooking
This Indian flatbread is easy to make, and delicious with soup or curry.

1. Place the flour and salt in medium sized bowl. Add water, and stir until well combined.

2. Transfer dough to clean, well floured surface. Knead for a minute or two. Add flour as
needed to keep from becoming sticky.

3. Divide dough into 5 equal balls, and roll out very thin. Add as much flour as needed to
keep rolling. You want the dough very thin (less than 1/8 inch).

4. Preheat oven to 325 degrees farenheit. Place the chapattis on a slightly oiled pan, brush
the tops with oil, and bake for 10-15 minutes. Longer will make them crispy, if you prefer.

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

* Exported from MasterCook *

Chappati Kawa

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
3 Chappatis -- (phulkas) refer
-- Rotis, Naans, etc"
1/4 teaspoon Cumin and Mustard Seeds
1 teaspoon Ghee
1/4 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
1/4 teaspoon Lemon Juice
1 teaspoon Coriander Leaves -- (finely chopped)
1 cup Water
Salt - to taste

Break Chappatis into 1" squares roughly.

Mix all the masalas in the water and stir.

Heat ghee in a sauce pan, add seeds to splutter.

Add the masala water, and bring to a boil.

When it starts boiling well add the chappati pieces, coriander and lemon
juice.

Cook on low to soften the chappati and allow most of the water to soak.

Do not make too dry.

It should be mushy to eat.

Serve hot.

Making time: 5 minutes (excl. chappati making time)

Makes: 1 meal serving for a sick person.

Best in: Fever and ailments of the throat. Easy to swallow and digest.

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

* Exported from MasterCook *

Chappati With Spicy Potato Filling

Recipe By : Imran C.
Serving Size : 16 Preparation Time :0:00
Categories : *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 tablespoon oil
2 onions
1 teaspoon ground chiles
2 potatoes -- mashed
1 medium carrot -- grated
1 tablespoon salt
1 spring onion -- chopped
1 sprig coriander leaves
500 grams wholemeal flour -- (atta)
1 1/2 cups water
1/2 teaspoon salt
3 tablespoons ghee

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

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

* Exported from MasterCook *

Char Flavoured Potatoes And Green Beans

Recipe By : Yamuna Devi, "The Art of Indian Vegetarian Cooking"


Serving Size : 7 Preparation Time :0:00
Categories : Eggplant *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 medium tomatoes -- chopped
5 medium potatoes -- cubed
2 1/2 cups green beans -- cut into 1 1/2" pcs
1 tablespoon basil
2 whole dried red chiles
4 sprigs fresh coriander
1/2 teaspoon turmeric
1/8 teaspoon asafetida
1 tablespoon salt
1 d black pepper
6 tablespoons ghee
2 2/3 cups water

Place all the ingredients into a large heavy bottomed pot in the order in which they are listed.
Bring to a boil over a moderate heat, reduce heat and boil for 5 minutes. Reduce the heat
further and gently boil, partially covered, for 20 to 25 minutes. Check that the water is not
evaporating too quickly. You may have to add more water.

To finish cooking, raise the heat to fairly high and fry quickly, without stirring, to allow the
crust to form and just begin to char. Remove from the heat and let stand, covered for 5
minutes. Stir in the crust and serve, remembering to remove the red chiles, you may not
want to bite into them.

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

Chat Masala

Recipe By : The Art of Indian Vegetarian Cooking by Yamuna Devi


Serving Size : 1 Preparation Time :0:00
Categories : *Indian

Amount Measure Ingredient -- Preparation Method


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

Toast and grind cumin and fennel seeds and combine with remaining ingredients.

Asafetida, mango powder, and black salt distinguish the chat masala from other masalas,
giving the blend a sourness that makes it a welcome accompaniment to fresh fruit and other
snacks. ('Chat' refers to various snacks and to the North Indian cafes that serve them.)
Fresh fruit often is sprinkled with lime juice and chat masala. Black salt (which is actually
reddish gray), available at Indian food stores, has a distinctive flavor that's quite different
from sea salt or table salt. The garam masala is the wild card in this recipe; either one of the
(Tamil Nadu Curry Powder or Punjabi-Style Garam Masala) masalas may be used.

Source: Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi

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

* Exported from MasterCook *

Chat Masala (Indian Spice)

Recipe By : Jill Norman, "The Complete Book of Spices"


Serving Size : 1 Preparation Time :0:00
Categories : Curry *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 teaspoon cumin seeds
1 teaspoon black peppercorns
1/2 teaspoon ajowan seeds
1 teaspoon dried pomegranate seeds
1 teaspoon black salt
1 teaspoon coarse salt
a good pinch of crushed dried mint leaves
1/4 teaspoon ground asafetida
2 teaspoons mango powder
1/2 teaspoon cayenne
1/2 teaspoon ground ginger

A fresh-tasting, sourish preparation used with fruit and vegetable salads. If you are unable to
find the black salt, simply increase the amount of coarse salt.

Grind the whole spices and salt to a powder, then mix in the mint, asafetida, mango powder,
cayenne and ginger. The blend will keep for 3-4 months stored in an airtight container.

Source: Jill Norman "The Complete Book of Spices", Viking Studio Books, 1991 - ISBN 0-
670-83437-8
The book is lavishly illustrated with full color photographs of the herbs and spices- whole,
mixed, ground.

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

* Exported from MasterCook *

Chatpati Chaat

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 cup boiled drained corn kernels
1 medium potato -- boiled, peeled,
-- diced
1 medium onion chopped
1/2 cup papdi or puris -- (refer) or
-- cornflakes
2 green chillies minced fined
1 teaspoon ginger grated
5 mint leaves finely chopped -- (5 to 7)
1 teaspoon coriander leaves finely chopped
2 teaspoons lemon juice
1/2 teaspoon chaat masala
1/2 teaspoon sugar
salt to taste
1/4 teaspoon white vinegar
1/2 tablespoon oil

Heat oil in heavy pan, add chillies, ginger, potatoes and toss for 2
minutes.

Allow to cool. Add all other ingredients and toss till well mixed.

Serve immediately accompanied with milk shakes, soft buns or crisp baked
canapes.

Making time: 25 minutes

Makes: 4 servings bowl

Shelflife: Best fresh

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

* Exported from MasterCook *

Chavana

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
100 gram sprouted moong
100 gram moth
100 gram chana dal and large variety of moong dal
100 gram large variety of moong dal
100 gram plain fine sev
100 gram plain plain boondi
100 gram red chilli
ganthia
Masalas to taste - Red chilli powder -- black salt, salt, a
-- little haldi
Refined oil for frying

Soak chana dal and moong dal separately for 6-7 hours. Drain on thick
cloth for 15-20 minutes.

Using a metallic sieve with a long handle, fry the sprouted pulses and
soaked dals in medium hot oil one by one. The chana dal is best when it
puffs up a little and is crisp to bite.

Drain off excess oil and add the masalas to taste. Mix in the rest of the
ingredients. Store in airtight tins. Keeps well for up to a month.

Converted by MC_Buster.
------------------

* Exported from MasterCook *

Cheat's Tikka Masala

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
25 grams butter
500 grams chicken breast fillets;
- cubed -- (about 1 lb.)
1 can condensed tomato soup -- (10 oz)
150 milliliters milk -- (2/3 c)
3 tablespoons tikka paste
2 tablespoons coriander leaves; chopped

Melt the butter in a frying pan and gently stir-fry the chicken for 5 minutes until the chicken is
cooked through. Stir in the soup, milk and tikka paste and simmer for 10 minutes, stirring
occasionally. Pile into a serving dish and top with the chopped coriander. Serve with rice or
Indian breads.

N.b. Other meats give equally good results - try using turkey or pork. For a vegetarian tikka
masala, replace the chicken with a mixture of vegetables such as cauliflower and broccoli
florets, diced potatoes or aubergines and sliced courgettes.

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

* Exported from MasterCook *

Cheeky Chicken Tikka Masala

Recipe By : Ainsley Harriott


Serving Size : 4 Preparation Time :0:00
Categories : Chicken Beef
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
4 skinless -- boneless chicken
-- breasts, cubed
1 inch root ginger -- finely chopped
2 garlic cloves -- finely chopped
1 teaspoon chili powder
salt and freshly ground black pepper
2 tablespoons chopped fresh coriander
1 lime -- juice of
2 tablespoons vegetable oil
1 onion -- finely chopped
1 red chilli -- seeded and finely
-- chopped
1 teaspoon ground turmeric
10 ounces double cream (whipping cream)
1/2 lemon -- juice of
1 handful fresh coriander leaves -- to garnish
pilau rice or table top naan -- to serve

Method

1. Place the chicken in a large bowl and mix with the ginger, garlic, chilli, salt, pepper,
coriander, lime juice and one tablespoon of the oil. Set aside for 2 hours.

2. Pre-heat the grill to high. Thread the chicken on to skewers and cook under the grill for
12 minutes or so, turning frequently until well browned.

3. Meanwhile, heat the remaining oil in a large pan and cook the onion and chilli for 5-8
minutes until dark golden. Add the turmeric and cook for 30 seconds. Stir in the cream and
cook gently for a couple of minutes.

4. Slide the chicken off the skewers and stir into the creamy sauce. Simmer for 5 minutes or
so until the chicken is cooked through. Check the seasoning, adding some lemon juice to
taste, and serve with rice or naan. Garnish with the coriander.

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

* Exported from MasterCook *

Cheela Tomato

Recipe By : Namrata Subrahmanya


Serving Size : 1 Preparation Time :0:00
Categories : Eggplant *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
500 gram tomatoes -- peeled and pureed
500 gram besan or gram flour
4 green chiles -- minced
1 small bunc coriander leaves -- minced
1 teaspoon turmeric powder
salt and chile powder -- to taste
6 teaspoons sugar

1. Form a soft batter by mixing together all the above ingredients.

2. Heat a griddle (tawa) to smoking. Then lower the heat and grease it well with ghee.

3. Put 4tbsp of batter on it and spread it into a thin even round shape. When the undersides
turn golden, put a little more ghee around the edges and turn over.

4. Remove from heat when both sides turn golden brown. Serve piping hot with green
chutney.

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

* Exported from MasterCook *

Cheera Thoran

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Curry Vegetables
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
800 gram red spinach or spinach -- cleaned and washed
200 gram potatoes -- peeled and cut into
-- 1.5 cm. cubes
salt to taste
90 grams grated coconut
***FOR THE TEMPERING***
2 tablespoons coconut oil
1 teaspoon mustard seeds
1 teaspoon urad dal -- washed and dried
1 onion -- sliced
12 curry leaves
1 inch ginger -- julienne
6 green chiles -- slit lengthwise,
-- deseeded and
-- julienne

PARBOIL the potatoes with salt to taste. Drain and keep aside. Heat oil in a pan and
season with mustard seeds. When they splutter, add urad dal and stir until light golden. Add
onions and sauté until translucent and glossy. Add ginger and green chiles and stir for a few
seconds. Add curry leaves and stir well. Add spinach and stir-fry until almost dry. Add
potatoes and stir-fry until done and dry. Add the grated coconut and stir for a minute.
Remove from heat and adjust the seasoning.
Remove to a serving bowl and serve with pathrie, iddiappam, steamed rice or as an
accompaniment.

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

* Exported from MasterCook *

Cheera Thoran (Spinach-Potato Fry)

Recipe By : Femina Magazine - J Indersingh Kalra


Serving Size : 4 Preparation Time :0:30
Categories : *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
800 gram red spinach or spinach -- cleaned and washed
200 gram potatoes - peeled, cubed
salt -- to taste
90 grams grated coconut
***FOR THE TEMPERING***
2 tablespoons coconut oil
1 teaspoon mustard seeds )
1 teaspoon urad dal, washed, dried
1 onion, sliced
12 curry leaves
1 piece ginger, julienne
6 green chiles -- slit lengthwise,
-- deseeded and julienne

Parboil the potatoes with salt to taste. Drain and keep aside. Heat oil in a pan and season
with mustard seeds. When they splutter, add urad dal and stir until light golden. Add onions
and sauté‚ until translucent and glossy. Add ginger and green chiles and stir for a few
seconds. Add curry leaves and stir well. Add spinach and stir-fry until almost dry. Add
potatoes and stir-fry until done and dry. Add the grated coconut and stir for a minute.
Remove from heat and adjust the seasoning.

Remove to a serving bowl and serve with pathrie, iddiappam, steamed rice or as an
accompaniment.

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

* Exported from MasterCook *

Chemeen Kurumellagu Rasam (Pepper Rasam With Prawns)

Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : Rasam *Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 kilogram tomatoes -- chopped
100 gram shrimp -- cleaned,
salt to taste
***FOR THE MASALA***
12 flakes -- (24 g) garlic
16 curry leaves
2 teaspoons black peppercorns
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
***FOR THE TEMPERING***
2 teaspoons coconut oil
1/2 teaspoon mustard seeds
6 cloves garlic, minced
8 curry leaves
***FOR THE GARNISHING***
16 shrimp -- cleaned, shelled
-- and deveined
4 green cardamom -- powdered
1 tablespoon ghee -- (clarified butter)
4 grams coriander leaves -- chopped fine

DRY roast the coriander seeds, cumin seeds and pepper-corns separately over low heat until
each emits its unique aroma. When cool, pound them to obtain a coarse masala powder.
Remove to a bowl, add turmeric powder and mix well.

To prepare the garnishing: Clean and shell the shrimp, but retain the tails. Devein, wash and
pat dry. Heat the ghee in a frying pan. Add cardamom powder and stir over low heat until
red. Remove and keep aside. Put a few small pieces of live charcoal in a small bowl and
place it in a large pan. Spread the shrimp around the bowl and pour the stirred green
cardamom along with the ghee on the live charcoal. Cover with a lid and let it smoke for 15
minutes. Uncover, remove the shrimp and keep aside.

Put the tomatoes and salt in a pan and boil for 20 minutes. Add all the masala ingredients
and simmer for five minutes. When cool, put in a blender and grind to obtain a smooth
puree. Remove to a pan and return to heat. Add the smoked shrimp and bring to a boil.
Lower the heat and simmer for three minutes.

Cook the shrimp with salt to taste until done and dry. While the rasam is simmering, prepare
the tempering Heat oil in a frying pan add the mustard seeds. When they splutter, add garlic
slices and sauté until light golden. Add curry leaves and stir. Pour the seasoning over the
rasam. Remove and adjust the seasoning Put equal quantities of the rasam in each of the
four individual soup bowls, garnish with shrimp and coriander leaves. Serve hot.

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

* Exported from MasterCook *


Chemeen Nei Choru (Prawn Pulao)

Recipe By :
Serving Size : 4 Preparation Time :0:35
Categories : *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
300 gram Basmati rice -- washed and soaked
-- for 45 minutes
salt to taste
1 tablespoon lemon juice
175 gram desi ghee -- (clarified butter)
5 onions
***FOR THE BOUQUET GARNI***
5 green cardamom
2 cloves
2 bay leaves
2 1/2 cm cinnamon
***FOR THE PRAWNS***
400 gram prawns -- cleaned, shelled
-- and deveined
2 teaspoons coconut oil -- (10 ml)
24 curry leaves
10 grams ginger -- julienne
12 cloves garlic, sliced
4 green chiles -- slit lengthwise and
-- deseeded
1 teaspoon coriander powder
1/2 teaspoon chile powder
1/4 teaspoon turmeric powder
salt to taste

PUT all the bouquet garni ingredients in a mortar and pound with a pestle to break the
spices. Fold in a piece of muslin cloth and secure with enough string for it to hang over the
rim of the pan. Put 1 1/2 liters of water, bouquet garni and salt to taste in a large pan and
bring to a boil. Add rice. Bring to a boil and lower the heat. Add lemon juice and continue to
boil, stirring occasionally, until cooked. Drain and discard the bouquet garni. Heat oil in a
pan. Season with curry leaves, ginger, garlic and green chiles. Stir over medium heat until
the garlic is light golden. Mix coriander powder, chile powder and turmeric powder in two
tbsp. water to a smooth paste. Add to the pan. Stir until the moisture evaporates. Add the
prawns and salt and sauté for three minutes. Remove from heat and keep aside.

Heat ghee in a pan. Add onions and stir-fry over medium heat until golden. Then add the
prawns. Stir until the moisture has almost evaporated. Add the rice and stir carefully (to
ensure that the rice does not break) for two to three minutes. Remove to a serving dish and
serve hot.

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

* Exported from MasterCook *


Chettinad Pepper Chicken (Koli Milagu Masala)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
***SPICE PASTE***
8 dried red chiles; broken
- into halves -- up to 10
3 tablespoons coriander seeds
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons black peppercorns
1 1/2 teaspoons poppy seeds
5 garlic cloves; peeled and
- roughly chopped
1 1 1/2 inch p fresh ginger;
- peeled and roughly chopped
1/2 teaspoon ground turmeric
1 1/2 teaspoons salt; up to 2
5 tablespoons cooking oil
3 bay leaves
5 cardamom pods
1 inch cinnamon stick -- broken
1 teaspoon fennel seeds
3 cloves
1 1/2 teaspoons dried lentils -- yellow
2 medium onions -- peeled, chopped
1 large tomato -- chopped
2 1/2 pounds chicken pieces

1. Make the spice paste: heat 1 tablespoon of the oil over medium high heat in a small frying
pan, when hot, add the chiles, coriander seeds, fennel seeds, black peppercorns and poppy
seeds. Fry briefly until roasted. Put them in the spice grinder and grind to a powder. Empty
the lot into a blender, ad the garlic, ginger, turmeric and salt to the blender, along with 6-8
tablespoons water. Blend until you have a smooth paste.

2. Heat the remaining oil in a large saucepan over medium high heat. When hot, add the
bay leaves, cardamom pods, cinnamon, fennel seeds, cloves and lentils. Stir and fry briefly
until the lentils turn reddish.

3. Add the onions and fry until they are soft.

4. Add the spice paste, fry for about five mins, adding water if necessary t stop it sticking.

5. Add the tomato, fry some more

6. Add the chicken and make sure it is well mixed in. Add about 2 cups of water - enough to
cover. Bring to the boil, then simmer on low until chicken is cooked. - 20 mins

7. Get the chicken out with a slotted spoon, then reduce the sauce until it's very thick, by
boiling it for about five mins. Add the chicken back in, stir for a minute or two, then serve (on
boiled rice again, yummee)
Recipe adapted from Madhur Jaffrey's "A Taste of India"

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

* Exported from MasterCook *

Chevda

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 text only

Take 4 heaping cups thin poha and heat to toast over medium heat in a dry skillet.

Put 2/3 cup of oil and heat in another skillet.Add 4/5 cup peanuts in skins and 1 cup split
dalia.Brown these and drain taking them out of the oil.

Add 4/5 cup cashew pieces to the oil and brown.Take out of the oil and drain.

Add 3 large branches of curry patta,1 tpsp white til(sesame seed)and 1/2 tsp haldi to the
oil.mix in the toasted poha,peanuts,dalia and cashews and stir on low heat.

If desired you can add 1 can of shoestring potatoes .Then add 1 tsp salt,1-2 tsp sugar and
lime powder or citric acid to taste.Stir all.

Note:It is important to stir the ingredients well and take off the burner when the pan is too hot
to avoid burning the ingredients.

Sorry about the lack of formatting as I have been trying to read my notes that I used a couple
of years ago when I made this.It was delicious but calorific.

michelle singh

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

Chhole Alu

Recipe By : "Cooking the Punjabi Way" by Aroona Reejhsinghani


Serving Size : 1 Preparation Time :0:00
Categories : Dals Curry
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
250 grams kabuli channa
20 grams powdered jaggery
1 lemon-sized ball of tamarind
6 green chiles -- slit
1 tablespoon garam masala
1 tablespoon roasted & ground cumin seeds
1 tablespoon ground shajeera
1 chile powder
1/2 teaspoon ground cardamoms
2 medium potatoes -- boiled and cubed
2 large onions -- cut into thin rings
1 bunch coriander leaves
few mint leaves -- finely sliced
2 minced green chiles
1 lime -- cut into wedges

Soak channas in water overnight. Next morning, boil them with a pinch of soda and salt until
tender and dry. Heat 4 tablespoons of ghee and put in ginger and onions and fry until the
mixture turns limp and almond colored. Add tomatoes and spices and cook until the ghee
starts separating. Mash with a wooden spoon to a smooth paste then put in 1 cup water and
jaggery and channas. Mix well and bring to a boil, reduce heat and put in chiles and
potatoes and cook until the chiles are done. In the meantime soak tamarind in 4 tablespoons
water until soft, squeeze out the pulp and put into the channas. Mix well and then cook until
the gravy turns quite thick. Remove from fire and serve hot garnished with onion rings,
minced chiles, coriander, mint and lime wedges.

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

* Exported from MasterCook *

Chhote Kofte - Cocktail Koftas

Recipe By : Madhur Jaffrey's Indian Cooking


Serving Size : 30 Preparation Time :0:00
Categories : Dressings East Indian
Appetizers *Indian

Amount Measure Ingredient -- Preparation Method


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

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

* Exported from MasterCook *

Chick Pea And Wheat Sprout Salad

Recipe By :
Serving Size : 1 Preparation Time :0:10
Categories : Vegetables *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
2 cucumbers
2 tomatoes
1 slice pineapple
100 gram wheat sprouts
100 gram chick pea sprouts
50 grams spring onions -- chopped fine
10 grams groundnuts -- roasted
20 grams coriander leaves or parsley -- chopped fine
***FOR THE SEASONING***
2 teaspoons lemon juice -- (10 ml)
1/2 teaspoon chile powder -- (optional)
1/2 teaspoon freshly ground pepper powder
salt to taste

CUT the cucumbers, tomatoes and pineapple slice into bite-sized pieces. Mix sprouts with
the cucumber, tomato, pineapple, spring onion and groundnuts in a bowl. Add lime juice,
chile powder, pepper and salt. Toss well. Garnish with coriander leaves or parsley.
------------------

NOTES : (Mixed sprouts with cucumber, tomato and roasted groundnuts)

* Exported from MasterCook *

Chick-pea Curry (chenna Dal)

Recipe By : Indian Cooking, Khalid Aziz


Serving Size : 6 Preparation Time :2:25
Categories : East Indian Appetizers
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1/2 pound chick peas
1 stick cinnamon -- (2 inch)
1 teaspoon salt
2 ounces ghee -- (or cooking oil)
1 medium onion
2 cloves garlic
1 green pepper
4 dry red chilies
2 teaspoons ground turmeric
1 teaspoon fenugreek seed
2 teaspoons ground cumin
3 teaspoons ground coriander
2 tablespoons tomato puree
4 cloves
4 cardamom
2 teaspoons garam masala
2 tablespoons fresh mint -- chopped

Wash the chick peas well, using at least three changes of water. Pick them over and remove
any with blemishes. Cover well with cold water and leave overnight to soak.

The next day, wash the chick peas again and put into a saucepan with enough water to
cover them.

Add the cinnamon and salt, bring to the boil, cover and simmer gently for 1 1/2 hours until the
chick peas are soft. Add extra water if need be to prevent them from sticking. Depending on
the state of ripeness of the chick peas more or less boiling will be necessary to make them
soft. Once the chick peas are soft, drain and put them to one side.

Heat the ghee or cooking oil in a heavy saucepan and peel and chop finely the onion and
garlic. Remove the seeds from the green pepper and chop finely. Add the onion, garlic and
pepper to the pan and fry for 2-3 minutes. Crumble in the dried red chilies and stir for a
further 30 seconds. Add the turmeric, fenugreek seeds, cumin and coriander powder and stir
in well. Now add the tomato puree, cloves and cardamoms. Stir well and continue to cook
for a further 2 minutes.
Add the chick peas and a little boiling water, keep stirring and turning the chickpeas until they
are fully mixed with the spice mixture. After 10-15 minutes, add the garam masala and the
chopped mint. Continue to stir and boil off any excess liquid to leave a very dry sauce with
the chick peas. Serve piping hot.

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

* Exported from MasterCook *

Chicken Anarkali

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 chicken breast
30 grams paneer -- grated
15 grams kiss miss -- cut into small
-- pieces
20 grams cashew nuts -- cut into small
-- pieces
1 bunch cilantro -- chopped
1 lemon
25 grams besan flour
oil for frying
***FOR GRAVY***
50 grams onions -- chopped
3 green chiles
1 tablespoon ginger-garlic paste
25 grams khus khus seeds
20 grams coconut -- grated
20 grams cashew nuts
1/2 cup yogurt
50 grams butter
1/2 teaspoon chile powder
1/4 teaspoon garam masala
50 grams oil
salt to taste

Soak breast piece in lemon juice and salt for about 10 minutes. Mix paneer, cashew nuts,
kiss miss, cilantro, salt and make into a ball shape. Take the breast piece into your palm,
place above ball in the middle and cover the edges. Mix besan flour in water with a little
consistency. Soak the breast piece in this mixture and fry in oil until golden brown. To
prepare Gravy: Heat oil in a pan, fry chopped onions, green chiles until brown. While frying
add ginger-garlic paste also. To this add ground khus khus seeds, coconut, cashew nuts,
garam masala, chile powder, yogurt and fry until oil floats on the top. Add required butter to
this gravy, chicken breast and cook for few minutes. Garnish with cilantro.

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

* Exported from MasterCook *

Chicken Cafreal

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Chicken Curry
*Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
1 kilogram chicken -- cut into pieces
salt to taste
2 lemons -- juice of
1 bunch coriander leaves
6 cm ginger
10 cloves garlic, minced
2 teaspoons garam masala
6 green chiles
2 onions
2 star anise
oil
***FOR THE GARNISH***
2 onions -- sliced into rings
2 tomatoes -- sliced (200 g)
2 potatoes -- sliced and fried
2 lemons -- sliced

MARINATE the chicken with salt and lime juice and keep aside for 15 minutes. Grind the
remaining ingredients, except oil, to a fine paste. Apply the masala paste to the chicken and
marinate the chicken for 30 minutes.

Heat oil in a pan and shallow fry the marinated chicken until well fried. Cover and cook until
done and dry.

Serve hot with rice, garnished with onion rings, slices of tomatoes, potato slices and lemon
wedges.

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

NOTES : Chicken pot roast with garam masala


* Exported from MasterCook *

Chicken Chatpat

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken *Indian

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
50 grams boneless chicken
5 grams garam masala
25 grams ginger-garlic paste
50 grams oil
10 grams onions -- chopped
1 teaspoon chile powder
10 grams yogurt
1 pinch tandoori red food coloring
salt to taste

In a wide bowl, mix chicken pieces, yogurt, ginger-garlic paste, salt, chile powder, garam
masala, tandoori red food coloring and marinate for about 1 hour. Heat oil in a pan, fry
onions until they turn golden brown. Cook the chicken pieces until the gravy disappears and
later fry them.

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

* Exported from MasterCook *

Chicken Chettinaad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken *Indian

Amount Measure Ingredient -- Preparation Method


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

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

* Exported from MasterCook *

Chicken Chutney Kabob

Recipe By :
Serving Size : 4 Preparation Time :0:35
Categories : Kabobs *Indian
On-The-Grill Chicken

Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------
8 chicken breasts -- slit
1 tablespoon ginger-garlic paste
4 green chiles -- chopped fine
160 milliliter hung yogurt
sa