TALK TKL - 10-23-97 - Part 1 (of 2)
Globe Hopping: Indian Recipes
Tikka Murgh
Shrimp in Indian Sauce
Spicy Chicken Curry - Murgh Masala
Chai (2)
The Perfect Chai
Chai Method
Naan
Tandoori chicken
Buttered Saffron Rice
A Fancy Curry Powder
East India Relish
Chicken Curry
Bengal Lancers Shrimp Curry (Jhinka Masala)
Koorma Vegetable Curry
Chicken Indienne
Cauliflower Curry, Mollie Katzen, Moosewood Cookbook
Rasmalai - Indian Dessert with Cheese
Chicken Indienne
Koorma Vegetable Curry

Betsy-TKL (7:35:11 pm) :
From: Sam Waring Sam.Waring@382-91-12.ima.infomail.com
Newsgroups: rec.food.recipes
Subject: Chicken Tikka
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: TIKKA MURGH
Categories: Chicken, Indian
Yield: 6 servings
2 lb Chicken legs (6 legs?)
Butter for basting
MMMMM--------------------------MARINADE-------------------------------
1/4 c Yogurt
2 T Ginger paste
2 T Garlic paste
1/2 ts White pepper powder
1/2 ts Cummin powder
1 ts Mace-nutmeg-cardamom powder
1/2 ts Red Chilli Powder
1/4 ts Tumeric
4 T Lemon juice
2 T Gram flour
Salt; to taste
5 T Oil
Clean, remove skin and debone chicken. Cut each leg into 4 pieces -
24 tikka in all.
Whisk yoghurt in a large bowl, add the remaining ingredients and mix
well. Rub the chicken pieces with this mixture. Keep aside for 3 1/2
hours.
Preheat the oven to 350 degrees F.
Skewer the marinated tikka at least an inch apart. Keep a tray
underneath to collect the drippings.
Roast in a moderately hot tandoor for 6-7 minutes, basting at least
once. In a charcoal grill, for about the same time, basting once. In
a pre-heated oven, roast the tikka for 8-10 minutes, basting at least
twice. Make sure that the chicken does not touch the sides or the
bottom of the oven.
Note: a tasty variation of the Murgh Tikka is the Tikka Harra Bharra
(Tikka, green all over), made with the addition of mint and coriander
paste (50g/3 Tbs) to the marinade.
----------------------------------------------------------------------------
Betsy-TKL (7:40:37 pm) :
Title: Shrimp in Indian Sauce
Categories: Indian, Ethnic, Main dish, Fish, Quick
Servings: 4
1 1/2 lb raw shrimp
2 tb butter
1/2 c finely chopped onion
1/4 ts dried red pepper
1/2 ts ground cumin
1 Juice of a lime
1 c sour cream
1/2 c plain yoghurt
1/4 c chopped fresh coriander
Salt & pepper to taste
Shell and devain the shrimp. Rinse well and pat dry. Set
Aside. Heat the butter in a skillet and add the onion. Add the
chili. Cook briefly and add the shrimp, salt and pepper to taste.
Cook, stirring often, about three minutes. Add the cardamom and cumin
and stir. Add the lime juice, sour cream, and yoghurt. Bring
gently to a boil stirring. Sprinkle with coriander and serve hot with
saffron rice.
----------------------------------------------------------------------------
Betsy, NY (9:08:03 pm) :
Date: Sun, 17 Apr 1994 21:34:58 -0500
From: Deb Kirwan kirwan@BLUEJAY.CREIGHTON.EDU
SPICY CHICKEN CURRY --
MURGH MASALA (From Ismail Merchant's Indian Cusine)
Serves 4:
3 tbsp vegetable oil
1 large onion, sliced
6 peppercorns
1 cinnamon stick
4 cardomom pods
6 cloves
2 bay leaves, crumbled
1 chicken, about 3 lbs, cut into pieces
1/4 tsp turneric
1/2 tsp chili powder
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground ginger
Salt
2 garlic cloves, peeled and pressed
1/2 cup plain yoghurt
1/2 tsp ground allspice
Heat the oil in a large suacepan over medium heat. When hot, add the
onion, peppercorns, cinnamon, cardamom pods, cloves, and bay leaves.
Cook, stirring frequently, until the onion becomes light brown.
Add the chicken pieces and cook, stirring frequently, until the meat is
seared on all sides.
Sprinkle in the turmeric, chili powder, coriander, cumin, ginger, and
salt to taste. Stir in the garlic. Continue cooking, stirring
occasionally, until the chicken is well colored.
Add 1 3/4 cups hot water, cover, and simmer until the chicken is just
cooked.
Add the yoghurt and allspice and simmer for 10 minutes.
----------------------------------------------------------------------------
Betsy, NY (9:10:36 pm) :
Date: Mon, 28 Sep 92 12:00:30 EDT
From: milind@equity2.sbi.com (Milind Deshpande)
Chai is Indian version of tea with cream and sugar. You can
make it Indian style as follows:
Boil a cup of water and milk mixture, and sugar to it.
You can use less water and more milk to make it creamier.
(All milk is okay too.)
Dip in a regular Lipton tea bag for a minute.
Longer you dip it, the stronger (and bitter) is the chai.
If you want ginger tea, buy fresh ginger root, chop a very small
piece (a gram or so) and put it in boiling mixture before dipping
the tea bag.
You can use cardamom (sp ?) powder instead of ginger too.
Good luck.
----------------------------------------------------------------------------
Betsy, NY (9:11:07 pm) :
From: Michael Rettelbach
Date: Mon, 28 Sep 92 13:50:44 +0100
I joined some lessons in cooking indian food in germany. we produced
the chai in the following way:
bring water to boil. add tea lives (any low quality black tea as BOP)
and reduce heat (don't switch off). Add the spices: some cloves,
cardamom (squeeze the whole nut a little before adding), cinnamon (stick,
not necessary). cook slowly for one or two minutes. add some milk (not too
much, about 100ml/1l tea) and cook a little more. Then pass all through
a sieve. Sugar on your own taste.
I didn't see any chai with ginger yet, but i think you can also add
stripes of ginger with the spices. I sometimes add some peppercorns,
too. You can add the spices (not the tea leaves) to the cold water,
too.
In India on the streets chai is normally produced in another way:
They have a hot mixture of milk water and sugar (seldom some spices).
This liquid is poured into a glass with a tea-bag. But this is no good
taste.
In Germany you can buy a mixture of spices called Yogi Tea. It tastes
similar to the indian chai, but is not that good, I think. An other
disadvantage of that mixture is, that you have to cook it for at least
half an hour.
----------------------------------------------------------------------------
Betsy, NY (9:11:49 pm) :
Date: Mon, 28 Sep 1992 10:14:18 -0400
From: Krishnan Seetharaman kseethar@cs.ulowell.edu
Organization: University of Massachusetts at Lowell Computer Science
Ha, my favourite drink, and topic! How to make the perfect chai and
then sip (note sip, not drink!) it in peace.
The Perfect Chai:
- For each cup, of chai u need about 4/5 th cup of water, u are going to
lose some water in evaporation etc.. and u are going to add milk for the
rest. This measure can be changed to suit your proportion of tea+milk.
- Boil the water and then pour it into the tea pot. Now ad the tea leaves,
I use about 1 teaspoon/cup.
- Now close the pot, and if u want to preserve the heat, close it with
a sort of insulating cap u get for the pot.
- Now heat some milk separately.
- The cups can be pre-heated by rinsing with hot water.
- After the tea has brewed for 7-10 minutes, pour the tea into the cups
through a strainer, add milk + sugar.
- Enjoy.
Modified Chai (doesn't need pot etc..)
- Boil the water in a regular vessel
- Turn off the gas, add chai and close the vessel with a plate so that
the steam stays in
- Other steps are same
Ginger+Ilaichi chai :
- Cut some pieces of ginger, crush them with a spoon. Add it to the water
when u boil it. U can also add Ilaichi (cardamom ) to add flavor.
U can try various types of tea. The best is got by mixing the so called
dust tea and leaf tea. Dust adds strength, while leaf gives a distinctive
flavor to it. Try Darjeeling tea, its great.
And remember tea should never be boiled, it should be brewed.
----------------------------------------------------------------------------
Betsy, NY (9:12:42 pm) :
Date: Mon, 12 Oct 92 14:25:55 +0100
From: Manish Chhatralia
Hi Wayne,
Here is the method of how to make chai as you requested:
1. Add water in pan.
2. Add sugar, tea leaves and spices.
3. Bring to boil and simmer for a minute or so.
4. Add milk.
5. Bring to boil and simmer for 3-5 minutes.
6. Strain tea in teapot.
To make chai for one person, one needs:
1 cup of water, see 1. above.
1 teaspoon of sugar, 1 teaspoon of tea leaves and 1/4 teaspoon of
spices, see 2. above. (depending on how sweet, strong and spicy)
1/4 cup of milk, see 4. above. (depending on how milky)
NOTE: this tea is made with water but equally can be made with milk.
Spices can generally be proportioned as follows:
A. 1 one 1.5 inch cinnamon stick.
B. 3-4 cardamoms (with shell).
C. 2-3 peppercorns.
D. 2-3 cloves
E. 1/2 teaspoon of ginger powder.
Grind into a powder the items A-D and add E.
In winter fresh ginger chai is very good, add 1cm2 chopped ginger with
the spices. Can also add pepper at the same time to give a warm
feeling.
The spice list I mentioned is not complete. We usually add about 10
to 12 different types of spices for chai ground together. I am sorry
I do not know the names of them in English.
----------------------------------------------------------------------------
Betsy, NY (9:14:45 pm) :
From: stacey@access.digex.net (Stacey Curtis)
Date: Tue, 5 Apr 1994 04:46:14 GMT
Followup-To: rec.food.veg.cooking
The following recipe is from Madhur Jaffrey's "World of the East Vegetarian
Cooking", published by Alfred A. Knopf, Inc., New York.
I have had great success making this by slapping the dough into a regular
frying pan, waiting for it to get puffy, and using a spatula to move it to
the broiler to cook the top side. They're pretty sturdy creations; you're
not going to screw it up without a lot of effort.
Naan (makes 9 breads)
Ingredients
------------
3 3/4 C. unbleached, all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
about 1 3/4 C. plain yogurt
Soft unsalted butter (optional) [I think this is silly, but have
included it because I think copyright
restrictions call for exact replication - S ]
Sift the flour, baking powder, and salt into a bowl. Slowly add as much
yogurt as you need to gather the flour together and make a soft, resilient
dough. Knead for about 10 minutes and form a ball [the dough, not you. -S ]
Put the ball in a bowl and cover the bowl with a damp dishcloth. Set aside
in a warm place for 1 1/2 - 2 hours. Knead the dough again and divide into
nine equal parts. Keep them covered.
Heat a cast-ironed skillet or griddle over a lowish flame.
Preheat the broiler.
Take one of the parts of dough and make a ball out of it. Flatten it and
then roll it out on a lightly floured surface until you have a round that is
about 1/8 inch thick. When the skillet is very hot, pick up the naan and
slap it onto the heated surface. Let it cook slowly for about 4 to 5
minutes. It will either puff up completely or partially. Now put the whole
skillet under the broiler for 1 to 1 1/2 minutes or until the puffing-up
process completes itself and there are a few reddish spots on the naan.
Remove the naan with a spatula and brush with butter if you like. Make all
of the naans this way, keeping them stacked and covered with a clean
dishcloth. Serve hot.
If you wish to have the naans later, wrap them in a plastic bag when they
have cooled. Before you eat, wrap as many as you need in aluminum foil and
heat in a 400 degree oven for 15 minutes.
These are great, but like all homemade breads, take too long to prepare.
Make them in one of your more energetic moods; they are actually quite fun.
----------------------------------------------------------------------------
Betsy, NY (9:16:26 pm) :
Date: Thu, 3 Nov 1994 14:00:31 EST
From: Garry Howard garhow@A4450GH.ESR.HP.COM
Subject: Re: Recipe Request: Indian Tandoori Chicken
* Exported from MasterCook II *
Tandoori chicken
Recipe By : NY Times
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 c yogurt (plain)
1/2 c olive oil
1/4 c vinegar
2 ozs ginger root -- peeled and chunked
8 cloves garlic -- peeled
2 tbsps cumin -- ground
2 tbsps coriander -- ground
1/2 tsp cloves
2 tsps cayenne -- ground
1 tsp black pepper -- freshly ground
2 1/2 tsps salt
1 whole chicken -- cut in pieces
1) Combine all ingredients (except chicken) in a blender or food
processor, and
liquify.
2) Slash the chicken pieces with a knife and pierce with a fork.
3) Pour sauce over chicken.
4) Marinate at least 1 hour, or overnight in the refrigerator, removing 1
hr
before cooking.
5) For best results, grill on BBQ. Also works well baked in oven (I
suppose
even better if you have a "tandoori" oven).
6) Garnish (if desired) with slices of tomato and cucumber.
Original recipe was for Corish hens (halved). Works great for chicken.
I've
not tried it with shrimp; let me know if you do.
Posted to EAT-L by David Froom - dfroom@OYSTER.SMCM.EDU
----------------------------------------------------------------------------
Risa G., NJ (9:18:22 pm) : This is a great book. There were too many recipes
to copy so I just copies some of the more basic.
From An Invitation to Indian Cooking
by Madhur Jaffrey
Buttered Saffron Rice
Serves 6
2 tsp. whole saffron, loosely packed, roasted
2 Tbsp. milk
1 Tbsp. salt
2 c. long-grain basmati rice
4 Tbsp. butter
Preheat oven to 300 degrees.
Soak saffron in warm milk. Fill a 4 qt. pot with about
13 cups of water. Add the salt and bring to a boil.
Meanwhile, wash and drain the rice in a colander. When the
water is boiling, put the rice in it and bring to a second boil.
Boil rapidly for exactly 5 minutes.
Drain the rice in a colander.
Put the rice in an ovenproof dish. Pour the saffron milk over it in
streaks. Cut the butter into 4 patties and place over the rice. Now cut
a piece of aluminum foil 2 inches larger than the rim of the dish. Place
foil on top of the dish and put the lid on top of the foil. Crinkle foil
around
edges to seal. Place dish in oven for 45-50 minutes, checking after 45
minutes
to see if the rice is done.
To serve: The rice, when ready to serve, will have saffron-colored streaks
in it.
Spoon it out onto a large warm platter and serve with any Indian meal. It
goes
particulary well with Lamb and Chicken.
----------------------------------------------------------------------------
Betsy-TKL (9:18:50 pm) :
From: ehunt@bsc835.bsc.edu
Newsgroups: rec.food.recipes
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: A Fancy Curry Powder
Categories: Indian, Condiment
Yield: 1 servings
2 1/2 ts Fenugreek
1 ts (about 20 pods) cardamom
Seeds (cracked with a
Cleaver to release seeds)
3 tb Coriander seeds
1 tb Cumin seeds
1 tb Mustard seeds
6 Cloves, whole
1 3 in cinnamon stick, thin
And broken into pieces
1/4 ts Ground mace
1/4 ts Nutmeg, grated
1 Big pinch cayenne
2 tb Turmeric, ground
Hot pepper, toasted and
Dried (to taste)
Preheat oven to 225 degree F.
In a small pan, combine fenugreek, cardamom, coriander, cumin and
mustard seeds, cloves, and broken cinnamon stick. Bake for 15
minutes, shaking the pan a few times. Let cool.
In bowl, combine the toasted spices with the mace, nutmeg, cayenne,
tumeric and peppers. Place in a spice mill and grind to a powder.
Store in an airtight container. Makes a 1/2 cup of curry powder.
Recipe: Chuck Ozburn in Pok, New York
----------------------------------------------------------------------------
(9:19:28 pm) : East India Relish
MMMMM----- Recipe via Meal-Master (tm) v8.03
Title: East India Relish
Categories: Canfood, Water bath, Pickling, Typed
Yield: 6 servings
1 1/2 qt Chopped onions
-(About 6 to 8 medium)
1 qt Firmly packed shredded
-carrots (about 1 pound)
1 qt Peeled, diced green tomatoes
-(about 8 medium)
1 qt Chopped zucchini
-(about 2 pounds)
2 c Light corn syrup
4 c White vinegar
2 tb Salt
1 tb Ground coriander
2 ts Ground ginger
1 ts Crushed red pepper
1/2 ts Ground cumin
Stir a few tablespoons of this relish into mayonnaise when making a
chicken salad, or try it with pot roast. The recipe makes six 1 pint
jars. You'll need a shredder or food processor in addition to the
basic equipment for boiling water bath canning.
1. Organize ingredients, equipment, and work space.
2. In a preserving kettle, combine the ingredients. heat over medium
high heat to boiling. Reduce the heat and simmer 5 minutes.
3. Spoon the relish evenly into hot jars to within 1/4 inch of tops.
4. Spoon hot liquid from the kettle to within 1/4 inch of tops of
jars. Run a slim, non metal tool down along the insides of jars to
release any air bubbles. Add additional relish, if necessary, to
within 1/4 inch of tops.
5. Wipe tops and threads of jars with a damp clean cloth.
6. Put on lids and screw bands as manufacturer directs.
7. Process in a boiling water bath for 15 minutes. Follow basic steps
for boiling water bath canning, 10 through 19.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995
MMMMM
----------------------------------------------------------------------------
Betsy-TKL (9:20:20 pm) :
From: ehunt@bsc835.bsc.edu
Newsgroups: rec.food.recipes
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Chicken Curry #1
Categories: Indian, Chicken
Yield: 4 servings
1 lb Chicken breast, boneless
- and skinless
2 tb Oil
1/2 ts Cumin
4 Cardamom seeds
1 Thai chile
2 Cloves
2 md Onion, finely chopped
3 Tomato, whole peeled
1 ts Ginger paste
1 ts Garlic paste
2 ts Soy sauce
1 1/2 ts Garam masala
1 ts Chilli powder
1/4 ts Pepper
3/4 c Water
Clean the chicken, making sure to cut off all fat. Heat the oil, then
brown the cumin seeds and cardamom. Add the Thai chile (be careful
of the fumes) and cloves. Add the chopped onion, then cook until
brown. Then add the tomatoes, ginger paste, garlic paste, and soy
sauce. Cook together until all has a pasty texture. Add remaining
spices and mix well. Put in the chicken, and stir until coated well
with the paste.
Cook for five to seven minutes, then add the water. Cover and cook
until tender, about 20 minutes. Remove the chile before serving.
Garlish with fresh cilantro and serve with cooked rice.
Poonam Dhawan, Austin American-Statesman, 5/20/92
----------------------------------------------------------------------------
Betsy-TKL (9:21:16 pm) :
From: ehunt@bsc835.bsc.edu
Newsgroups: rec.food.recipes
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: East: Bengal Lancers Shrimp Curry (Jhinka Masala)
Categories: Indian, Seafood
Yield: 2 servings
Stephen Ceideburg
1 lb Medium shrimp, peeled,
-deveined, tails left on
1/2 ts Salt
1/4 ts Turmeric
1/2 ts Mustard seeds
1 ts Cumin seeds
4 Whole garlic cloves, peeled
1 Half-inch piece fresh
-ginger, peeled
2 Dried red chiles, stemmed
1 tb Lemon juice
2 tb Mustard oil or light olive
-oil
1 c Finely chopped onion
1 1/2 c Chopped tomato
1/4 c To 1/2 cup water
Freshly cooked basmati or
-long-grain rice
This dish was popular with the Bengal Lancers regiment around the
turn of the century. For a change of pace, try it over pasta or
Indian basmati rice.
Sprinkle shrimp with salt and turmeric. Toss well to coat; cover and
set aside for 15 minutes.
Combine mustard, cumin, garlic, ginger, chiles and lemon juice in a
blender and puree. Set aside.
Heat oil in a large heavy skillet over medium-high heat. Add onions
and cook until soft, about 3 minutes.
Add pureed spice mixture. Cook, stirring, until fragrant, about 5
minutes.
Stir in tomato and cook until soft. Add shrimp, stir gently to coat
them evenly.
Pour in the water and bring to a boil, stirring constantly.
Reduce heat to medium, cover, and cook until shrimp are just opaque,
about 5 minutes.
Mound rice into heated serving plates. Spoon curry over and serve.
Note: Basmati rice has a distinctive nutty flavor. It is available at
Indian, Middle Eastern, some specialty food stores and supermarkets.
PER SERVING (not counting rice): 375 calories, 40 g protein, 15 g
carbohydrate, 17 g fat (3 g saturated), 279 mg cholesterol, 279 mg
sodium, 3 g fiber.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
----------------------------------------------------------------------------
Betsy-TKL (9:22:21 pm) :
Title: Koorma Vegetable Curry
Categories: Indian, Vegetables
Yield: 6 servings
2 tb Margarine
1 Chopped Onion
4 Garlic Cloves
14 oz Chopped Plum Tomatoes *
4 oz Mild Chiles Drained Chopped
1 ts Grated Ginger, Salt, Cumin
1 ts Coriander, Dry Mustard
1/2 ts Turmeric, Nutmeg, Cinnamon
2 Potatoes, Peeled And Diced
3 c Bite Sized Cauliflower
2 lg Carrots
3 tb Chopped Fresh Cilantro
2 c String Beans, 1" Pieces
1 c Plain Low Fat Yogurt
* Use canned plum tomatoes with liquid.
~---------------------------------------------------------------------
~-- Heat margarine in wok. Add onion saute until translucent. Add
garlic continue until onion golden. Add tomatoes, chiles, ginger,
salt and spices. Bring to a simmer, then stir in potatoes,
cauliflower, and carrots. Cover and simmer over medium-low heat for
10 min., stirring occasionally, then stir in the cilantro. Simmer
for another 20 min over low heat, until vegetables and tender but
firm. While cooking, there should be enough liquid to form a sauce;
if needed add additional water, but not so much that becomes soupy.
Steam string beans separately until bright green and crisp tender.
Stir into vegetable mixture. Remove from heat and stir in yogurt.
Serve at once.
----------------------------------------------------------------------------
(9:23:49 pm) :
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Chicken Indienne
Categories: Poultry, Main dish, Indian
Yield: 4 servings
2 lb Chicken pieces
3 T All purpose flour
1/8 t Freshly ground pepper
1 T Butter
3 T Curry powder
1/2 c Heavy cream
2 T Candied ginger
3 T Fresh lemon juice
1 t Salt
3 T Oil
1 ea Large onion, chopped
1/2 c Water
1 t Chicken stock base
1 ea Lime wedges (optional)
Sprinkle chicken pieces with lemon juice and let stand 30 minutes.
Pat dry. Mix flour, salt and pepper; dredge chicken pieces to coat
evenly. In a heavy skillet with a tight lid, heat oil and butter.
Cook chicken, sprinkling with any leftover flour mixture, until
browned on both sides. Remove from skillet and set aside. Add onion
and cook until golden. Add onion and cook until golden. Add curry
powder and cook for 2 minutes. Gradually beat in water and cream,
cook until thickened. Add chicken stock base and ginger, stir, and
return chicken to skillet. Cover and simmer, turning chicken once,
for 40 minutes or until chicken in tender. Transfer to heated platter
and surround with lime wedges. Serve with rice.
----------------------------------------------------------------------------
Betsy-TKL (9:24:11 pm) :
Cauliflower Curry, Mollie Katzen, Moosewood Cookbook
preparation time: 40 minutes; 4-6 servings
1/2 c grated unsweetened coconut
2 T toasted sesame seeds
2 T toasted cumin seeds
optional: 2 T white poppyseeds
1/2 t ground cloves
2 cloves garlic
1 1/2 t grated ginger root
2 T shelled toasted peanuts
1/2 t turmeric
1/4 t cayenne
1 t salt
1 1/2 c chopped onion
1 medium cauliflower - in pieces
juice of 1/2 lemon
2-3 T oil or butter for frying
Puree in food processor first ten ingredients (add enough
water so processor can work) until reduced to a homogeneous
mixture. Fry onions until translucent. Add cauliflower and
mix. Add salt. Add blended mixture and cook, covered, low
heat, until cauliflower is tender, stirring every several
minutes. Additional water or orange juice may be necessary.
Add lemon juice and cook a few minutes more. Adjust for
salt.
----------------------------------------------------------------------------
Betsy-TKL (9:27:18 pm) :
From: jxk@proteon.com (Jamuna Krishnappa)
Somebody had requested for an INDIAN dessert with cheese.
It is called "RASMALAI".
Ingredients
Ricotta Cheese 2 lb.
Half and Half 2 qts.
Sugar 2 cups
Cardamon pods 5
Vanilla 1 tsp.
Rose Water To taste (opt.)
Saffron 10-12 threads
Crushed Cashew nuts 2 Tablespoon
Crushed Almond 1 Tablespoon
Preparation
[1] Mix 1.5 cups of sugar with the Ricotta cheese and bake it
in a 400o F oven for about 1hr and 15 minutes in a flat dish
covered with aluminum foil. The cheese should have hard-
ened and turned a pale brown.
[2] Thicken the Half and Half by simmering over low heat for a
long time. This is best done in a microwave; if a microwave
is not available, do it over low heat and stir frequently.
Thicken until the volume drops to around half of the origi-
nal volume.
[3] Add the remaining 0.5 cup sugar, cardamon pods, Saffron,
vanilla and rose water (and any other flavouring that you
may want) to the Half and Half. Heat for a few minutes.
[4] After the cheese has been baked, cut it into 1 inch squares
and add to the hot thickened half and half.
[5] Roast whole plain cashews + almonds with skin removed with very
little butter for a few seconds, crush it into small pieces
so that you should be able to CHEW it and put it finally when
everthing is done. Cool for a few
hours in the fridge.
***************YUMMMMMMMMMMM***************
Note: Do crush the cardamom using a roller into powder form, and then
mixit.
----------------------------------------------------------------------------
Risa G., NJ (9:28:16 pm) : Here is another rice dish from the same book:
Title: Chicken Indienne
Categories: Poultry, Main dish, Indian
Yield: 4 servings
2 lb Chicken pieces
3 T All purpose flour
1/8 t Freshly ground pepper
1 T Butter
3 T Curry powder
1/2 c Heavy cream
2 T Candied ginger
3 T Fresh lemon juice
1 t Salt
3 T Oil
1 ea Large onion, chopped
1/2 c Water
1 t Chicken stock base
1 ea Lime wedges (optional)
Sprinkle chicken pieces with lemon juice and
let stand 30 minutes.
Pat dry. Mix flour, salt and pepper; dredge
chicken pieces to coat
evenly. In a heavy skillet with a tight lid,
heat oil and butter.
Cook chicken, sprinkling with any leftover
flour mixture, until
browned on both sides. Remove from skillet
and set aside. Add onion
and cook until golden. Add onion and cook
until golden. Add curry
powder and cook for 2 minutes. Gradually
beat in water and cream,
cook until thickened. Add chicken stock
base and ginger, stir, and
return chicken to skillet. Cover and simmer,
turning chicken once,
for 40 minutes or until chicken in tender.
Transfer to heated platter
and surround with lime wedges. Serve with
rice.
Betsy-TKL (9:22:21 pm) :
Title: Koorma Vegetable Curry
Categories: Indian, Vegetables
Yield: 6 servings
2 tb Margarine
1 Chopped Onion
4 Garlic Cloves
14 oz Chopped Plum Tomatoes *
4 oz Mild Chiles Drained Chopped
1 ts Grated Ginger, Salt, Cumin
1 ts Coriander, Dry Mustard
1/2 ts Turmeric, Nutmeg, Cinnamon
2 Potatoes, Peeled And Diced
3 c Bite Sized Cauliflower
2 lg Carrots
3 tb Chopped Fresh Cilantro
2 c String Beans, 1" Pieces
1 c Plain Low Fat Yogurt
* Use canned plum tomatoes with liquid.
~---------------------------------------------------------------------
~-- Heat margarine in wok. Add onion saute
until translucent. Add
garlic continue until onion golden. Add
tomatoes, chiles, ginger,
salt and spices. Bring to a simmer, then stir
in potatoes,
cauliflower, and carrots. Cover and simmer
over medium-low heat for
10 min., stirring occasionally, then stir in the
cilantro. Simmer
for another 20 min over low heat, until
vegetables and tender but
firm. While cooking, there should be enough
liquid to form a sauce;
if needed add additional water, but not so
much that becomes soupy.
Steam string beans separately until bright
green and crisp tender.
Stir into vegetable mixture. Remove from
heat and stir in yogurt.
Serve at once.
----------------------------------------------------------------------------
END OF FILE - Part 1 (of 2)
The Kitchen Link