TALK TKL - 10-23-97 - Part 2 (of 2)
Globe Hopping: Indian Recipes
Indian Chickpea Spread
Garam Masala (Ground Spice Mixture)
Curry Chicken
Baba Ghanouj
Indian Asparagus
Butter Chicken
How to Cook Basmati Rice
Very Minty, Very tasty, Vegetable Biryani
Spiced Rice Pilaf
Chicken Tandoori
Potatoes with Spices and Sesame Seeds
Masala Dosa (Indian Bean And Potato Pancakes)
Green Tea Kasutera (Sponge Cake)
Tandoori Marinade
Ginger-Curry Pumpkin Soup
Tomato, Onion, and Ginger Salad (India)
Indian Kebabs
Indian Chick-Pea Casserole
Indian Brown Rice
Chicken Bengal

Risa G., NJ (9:31:03 pm) : Here is the correct recipe:
From Moosewood Low Fat Favorites
Indian Chickpea Spread
Makes 2 cups
1/2 c. minced onions
1 tsp. canola or other vegetable oil
2 garlic cloves, minced or pressed
1 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. garam masala
1/8-1/4 tsp. cayenne pepper
1 c. diced tomatoes
1-1/2 c. cooked chickpeas
2 tsp. fresh lime juice
1 Tbsp. chopped fresh cilantro
salt to taste
In a heavy or nonstick skillet, saute the onions in the oil on low heat
for about 5 minutes, until softened. Add the garlic, coriander, cumin,
garam masala, and cayenne and saute for another minute, stirring constantly
to prevent sticking. Stir in the tomatoes, cover, and gently simmer for
about
5 minutes. Meanwhile, drain the chickpeas, reserving the liquid. In a food
processor, grind the chickpeas with just enough reserved liquid (or water)
to make
a smooth paste. Stir the puree into the simmering tomato mixture, add the
lime juice
and cilantro, and cook on low heat for about 5 minutes. Add salt to taste.
Serve hot or cold.
.6 grams fat, 34 calories, 6.1 grams carbo, 78 mg sodium
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Betsy-TKL (9:33:20 pm) :
Date: Tue, 19 Jul 1994 14:40:16 -0600
From: Reid SLJC6@USU.BITNET
* Exported from MasterCook II *
Garam Masala (Ground Spice Mixture)
Recipe By : Foods of the World - Time Life Books
Serving Size : 1 Preparation Time :0:00
Categories : Reid
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***To make about 1 1/2 cups*****
5 three-inch pieces cinnamon stick
1 Cup Whole cardamom pods, prefer green
1/2 Cup Whole Cloves
1/2 Cup Whole Cumin Seeds
1/4 Cup Whole Coriander Seeds
1/2 Cup whole Black Peppercorns
Preheat the oven to 200. Spread the cinnamon, cardamom, cloves, cumin,
coriander and peppercorns in one layer in a large shallow reasting pan.
Roast on the bottom shelf of the oven for 30 minutes, stirring and turning
the mixture two or three times with a large spoon. Do not let the spices
brown.
Break open the cardamom pods between your fingers or place them one at
a time on a flat surface and press down on the pod with the ball of your
thumb to snap it open. Pull the pod away from the seeds inside and
discard it. Set the seeds aside. Place the roasted cinnamon sticks
between the two layers of a folded linen towel and pound them with a
rolling pin or a kitchen mallet until they are finely crushed.
Combine the cardamom seeds, crushed cinnamon, cloves, cumin seeds,
coriander seeds and peppercorns in a small pan or bowl and stir them
together until they are well mixed. Grind the spices a cup or so at a
time by pouring them into the jar of an electric blender and blending at
high speed for 2 or 3 minutes, until they are completely pulverized and
become a smooth powder. If the machine clogs and stops, turn it off, stir
the spices once or twice, then continue blending. As each cupful of
spices is ground, transfer it to a jar or bottle with a tightly fitting
lid.
Garam masala may be stored at room temperature in an airtight
container, and will retain its full flavor for 5 or 6 months.
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Vicki,La (9:34:00 pm) :
Newsgroups: rec.food.recipes
From: jojo@leland.Stanford.EDU (Joanne Spetz)
Subject: Curry Chicken
6 chicken drumsticks (white meat is okay), marinated in:
2 Tbsp sherry (dry)
1 Tbsp cornstarch
1 Tbsp soy sauce
white pepper to taste
1 large onion, chopped
1 bell pepper, cubed
2 carrots, chopped
2 white potatoes, cubed (any potatoes will do)
oil
1 c coconut milk (from can)
1 c chicken broth (canned ok)
2-3 Tbsp curry powder (I use this chinese-style powder that comes
in a red and yellow can)
1/2 Tbsp turmeric
1 Tbsp chili powder
Heat oil in stockpot/dutch oven on a stove. Add chicken (after
marinating for about 15-30 minutes) and brown. Remove chicken and
reserve. Brown vegetables in oil for about 5-10 minutes until
onion is soft. Remove to bowl.
Place seasonings in oil and brown for 30 seconds. Add stock and
coconut milk. Return chicken and vegetables to pot. Cook about
30 minutes covered, then remove cover and cook an additional 20-30
minutes, until chicken is cooked through.
Serve over rice. Garnish with fresh cilantro (coriander leaves)
if desired.
This is even better the next day for lunch!
Joanne
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Betsy-TKL (9:36:37 pm) :
From: "Mary Tabasko" mctst@unix.cis.pitt.edu
Subject: VEGAN: Baba Ghanouj
Baba Ghanouj
1 eggplant (about 1.25 lbs.)
1/4 cup of olive oil
1 clove of garlic, crushed
1/2 cup of lemon juice
1/4 cup of tahini
2 T of minced parsley
1. Cut the eggplant in half lengthwise and make several incisions in
the flesh. Sprinkle the exposed meat with salt and let it drain for
30 minutes.
2. Coat a baking pan with the olive oil and place the eggplant
face-down in the pan. Bake it in an oven preheated to 400F for
about 20 or 30 minutes, until tender.
3. Remove the eggplant and let it cool. Then scoop out the pulp and
place it in a food-processor or blender. Discard the skin.
4. Place the garlic in the blender with the eggplant and puree. Add
alternately the lemon juice and the tahini. Finally, blend in the
parsley. Season to taste with salt and pepper if desired.
5. Chill before serving. Sprinkle with paprika to add a bit of color,
if you like. Serve with raw vegetables and toasted pita
triangles.
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Vicki,La (9:38:42 pm) : From: Aruna Viswadoss
Newsgroups: rec.food.recipes
Subject: Indian Asparagus
Indian Asparagus
Cut asparagus sticks into 1/2 inch pieces (really small).Bunch
up 6 or 7 at a time and do this. About 2 cups of A. pieces should
be used for this. Chop 1/2 red onion, and 4 jalapenos.
Take 1/2 cup of freshly grated coconut. Mince 2 cloves of garlic.
Heat 2 teaspoons of coconut or vegetable oil. Add
1/3 teaspoon black mustard seeds, 1 red chilli crushed, 1/2 teasp.
cummin seeds. When these crackle, add jalapenoes or green chillies,
add 1/3 teasp. salt. Next, add the onions and garlic
fry for 2 minutes, and then add the chopped asparagus pieces.
Stir well, simmer the heat, add 1/4 cup of water, keep this covered with a
lid
and stir every 4 minutes or so. When it is very tender,
the water is all gone, and the pieces are shrunk enough,
add the fresh coconut, stir for 10 seconds, remove from heat, and
keep it covered until ready to use. This recipe can be used
for green beans, carrots, cabbage, etc. These are very popular dishes in
the southern parts of India. Serve this with rice and rasam or
saambaar (whose recipe I posted a few days ago), pappadum and yogurt
and pickle......
Aruna
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Vicki,La (9:39:42 pm) :
From: diana@ix.netcom.com(Diana L. Ford )
Newsgroups: rec.food.cooking
Date: 31 Oct 1996 00:30:28 GMT
BUTTER CHICKEN
1 small chicken
1/2 cup curd
1/2 pod garlic (ground)
2 cm piece ginger (ground)
1/2 teaspoon Red chilies (ground)
For sauce:
1/2 kg tomatoes
salt to taste
8 teaspoons tomato ketchup
1/4 teaspoon red chili powder
1/2 cup crushed cashewnuts
4 tablespoons butter
1 teaspoon sugar
a few drops of red coloring
Marinate the chicken pieces in curd, garlic, ginger, chilies and salt
for 4-5 hours. Then pressure cook the chicken until tender (5-7
minutes). Blanch tomatoes and strain them to make a puree. Put the
puree, salt, chili powder and sugar in a pan. Cook it on a slow fire
till the puree thickens. Add 2 tablespoons butter, chicken pieces,
tomato ketchup and cashewnuts. Cook for a few minutes before serving,
add 1 tablespoon butter and heat it. Place it in the serving dish and
put 1 more tablespoon butter.
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Vicki,La (9:40:27 pm) : Newsgroups: rec.food.recipes
Subject: Cauliflower Tomato and Green Pea Curry
Title: Cauliflower Tomato and Green Pea Curry
Categories: Main dish, Vegetables
Yield: 4 servings
800 g Cauliflower
Separated into flowerets
1 1/2 c Fresh or frozen green peas
1 md Onion, thinly sliced
1 ts Mashed garlic
1 ts Grated ginger
4 T Ghee
3/4 ts Turmeric
1 T Ground coriander
1 T Vindaloo paste
2 ts Sugar
2 Cardamoms, opened
3/4 c Yoghurt
2 l Tomatoes, cut into wedges
Preparation time: 25 minutes
Cooking time: 20 minutes
Boil the cauliflower and peas in water until tender. Drain.
Cook the onion, garlic and ginger in the ghee until golden and tender. Add
the turmeric, coriander, vindaloo, sugar, cardamoms and yoghurt and cook
for 3-4 minutes. Add the tomatoes and cook 3-4 minutes.
Add cauliflower and peas. Simmer for 3-4 minutes and serve hot with rice.
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Betsy-TKL (9:44:25 pm) :
From: mlacabe@crl.com (Margarita Lacabe)
Newsgroups: rec.food.cooking
I, personally, just steam my basmati rice in the rice steamer, with an
equal amount of rice and water (35 minutes, for a cup uncooked).
BUT, someday I will try the Persian way, which according to my Middle
eastern cookbook is the most delicious. Anyway what follows is the
recipe for chelo from my cookbook ("A book of middle eastern food" by
Claudia Roden)
Wash the rice well in boiling water, and then leave to soak in a bowl of
well-salted water for 5 hours or overnight. An hour before it is due to
be served, drain well and rinse with cold water. Throw into a pan of
boiling water with 2 tablesoons salt. The salt helps the grains to
remain sepaprte but does not penetrate the grains and is lost with the
water.
Boil the rice vigorously until it is slightly undercooked. The grains
should, however, be cut easily with your teeth or a fingernail without
presenting a hard inner core. The cooking time will be between 8 and 10
minutes. Strain the rice immediately and rinse with lukewarm water to
remove excess salt. Drain thoroughly.
The rice must now be steamed with 4 to 6 tablespoons oil or melted
butter. PUt half the oil or butter at the bottom of a thick pan with 1
or 2 tablespoons of water. Heat gently and add the rice, then pour over
the rest of the melted butter or oil. Place a clean cloth over the pan.
Put the lid on, folding the corners of tehcloth over it to keep tem away
from the flame. The cloth will capture and absorb the steam as it rises
from the rice, leaving it white, light, and fuffy, each grain separate
from its neighbors. Leave over low heat for 15 to 20 minutes.
The rice at the bottom of the pan will be crips and oglden. It is
generally scraped and served at the side of the rice dish. Its texture
is considered a delicacy, to be offered first to guests. It is called dig.
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Betsy-TKL (9:47:02 pm) :
From: jxk@proteon.com (Jamuna Krishnappa)
Date: Fri, 22 Apr 1994 14:18:25 GMT
Very Minty, Very tasty, Vegetable Biryani
Ingredients
2 1/2 cups rice (basumathi Rice)
2 med-large onions, chopped fine
To soak: in 2 cups thick yogurt,
good if homemade with half and half)
FOR BEST RESULTS: soak for 2-3 hours.
6 med tomatoes, diced
6 cardadmoms
6 cloves
6 cinnamon sticks
1 tspn turmeric
1 tspn garam masala
2 tspn dhania powder
1/2 tspn red chilli powder
1 bunch chopped coriander
1 bunch chopped fresh mint
5 green chillies, slit.
Grind to paste: (and add to above
yogurt mix to soak)
4-5 cloves garlic, 4 green chillies,
2" x 2" inch ginger
Preparation
1. Fry half the onions in a little ghee/oil until transluscent,
add washed drained rice, stir till oil coated and a little
crisp. Cook on low, low heat till 3/4 quarters done.
Remove from heat.
2. Sliver veggies. (carrots, beans) (cauliflower in small
florets)
3. Warm 4 tbspns oil and a litle ghee for flavor. Drop bay
leaves, fennel, star anise (a must!). Fry onions till clear.
Add veggies, stir until crisp cooked. Add yogurt mix. Salt
to taste. And cook it down till thick and spoonable.
4. Pre-heat oven to 400.
5. Spread some rice in a large aluminum baking pan, then
alternate by spreading some of the yogurt mix. Repeat
alternating rice and yogurt mix till everything is used up.
Cover tightly with foil wrap by crimping foil over edges of
pan. Bake for 30 mins.
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Betsy-TKL (9:48:25 pm) :
Date: Tue, 19 Apr 1994 18:26:46 -0500
From: Deb Kirwan kirwan@BLUEJAY.CREIGHTON.EDU
SPICED RICE PILAF
1 tbsp vegetable oil
1/2 medium onion, chopped
1/2 cinnamon stick, broken into pieces
1/4 inch piece fresh ginger root, chopped
1/4 tsp chili powder
dash turmeric
1/4 tsp cumin seeds
1 cup basmati rice
1 1/2 cup water
Heat oil in saucepan over medium heat. When hot, add onion, cinnamon
stick pieces, ginger, chili powder, turmeric, and cumin seeds and cook
for 10 minutes. Stir in rice, then add water, and bring to boil. Lower
heat and simmer for 20 to 25 minutes, until the rice is fluffy. Serves 4.
(Peas can be added during last 10 minutes if desired.)
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Betsy-TKL (9:49:42 pm) :
Date: Thu, 3 Nov 1994 15:38:31 CST
From: Bev Wills bwills@CCSMTP.REDSTONE.ARMY.MIL
Subject: Re: Chicken Tandoor
CHICKEN TANDOORI
(Indian Grilled Chicken)
Instructions:
-------------
16 oz plain yogurt
1/4 C lime juice
2 cloves garlic, finely chopped (or pressed)
2 tsp salt
1/4 tsp turmeric
1/2 tsp coriander
1 tsp ground cumin
1 1/2 tsp ground ginger
1/8 tsp cayenne pepper (optional)
3 whole chicken breasts, split
1 large onion, finely chopped
1 large green pepper, finely chopped
Instructions:
-------------
1. In large bowl, combine: yogurt, coriander, lime juice, cumin,
garlic, ginger, salt, cayenne pepper and turmeric
Stir to mix. Add chicken pieces and toss to coat. Cover mixture
and chicken with peppers and onions. Cover. Chill overnight (or
longer).
2. Prepare hot coals or preheat oven broiler for 10 minutes.
Turn and cook until done, approximately 15 to 20 minutes. Baste with
marinade throughout cooking.
Note:
-----
Try serving this with rice; stir in the veggies (broil them or
barbeque them right along with the chicken).
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Risa G., NJ (9:50:33 pm) : Here is an interesting one:
Potatoes with Spices and Sesame Seeds
Ingredients:
8 smallish potatoes
2 tsp whole cumin seeds
1/4 tsp whole fenugreek seeds
2 tsp whole black mustard seeds
6 tbsp vegetable oil
2 tbsp sesame seeds
1/4 ground turmeric
2 tsp salt
black pepper, ground
2 tsp lemon juice
Method:
Boil the potatoes (unpeeled), then drain and allow to cool for about 3 or 4
hours. Peel and
cut into 3/4 inch cubes.
Heat the oil in a frying pan. Add the spices one after the other in this
order, stirring once
after each addition: cumin, fenugreek and black mustard seeds, then the
sesame seeds,
then the turmeric. Finally add the potatoes. WIth the heat on medium, fry
the potatoes
for 5 minutes. Add the salt, a dash of pepper and the lemon juice. Fry for
another 5
minutes.
(Serves 4)
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Betsy-TKL (9:51:11 pm) :
Date: Thu, 20 Jan 1994 23:10:57 EST
Sender: Vegetarian Lifestyle Discussion List
From: "Tracey Adams." traceya@AOL.COM
MASALA DOSA (INDIAN BEAN AND POTATO PANCAKES)
(From Graham Kerr's "The Minimax Cookbook" ISBN 0-385-42488-4)
DOSA (The pancake):
.1 1/4 cups warm water.
.1 1/4 cups rice flour.
. 1/2 cup split black lentils.
. - soak for 3 hours in 3 cups of water then drain.
.1/2 cup water.
.1/8 tsp of salt.
MASALA (The Filling):
.1/2 tsp of olive oil.
.2 large onions, thinly sliced.
.1 tsp finely chopped gingerroot.
.1/2 tsp of whole cumin.
.1/2 tsp of yellow or black mustard seeds.
.2 jalapeno peppers finely chopped.
.1/2 tsp turmeric.
.1 cup water.
.3 large potatoes, 1/4 inch dice, boiled and drained.
.1/4 tsp of salt.
.1/2 tsp garam masala.
.6 Tbs of mango chutney.
FIRST PREPARE:
Make the dosa batter the night before serving.
In a medium sized bowl, beat together the 1 1/4 cups of warm water and the
rice flour. In a food processor, puree the lentils, the 1/2 cup of water
and the salt. Add the rice flour mixture and puree again. Transfer the
batter to a 6 quart bowl, cover and put in a warm place 80 degrees
overnight.
NOW COOK:
The Masala: In a 10 inch skillet, heat the oil and cook the onions until
slightly translucent - about 2 minutes. Add the ginger, cumin and mustard
seeds and cook 8 minutes, stirring frequently, to prevent scorching the
mustard seeds. Stir in the jalapeno peppers and the turmeric and cook 5
minutes. Add the water, stirring with a flat-ended wooden spoon to deglaze
the bottom of the pan. Add the boiled potatoes, stirring to combine and
cook 5 minutes. Season with the garam masala and salt and just heat
through to allow the flavors to meld. Remove from heat and set aside.
The Dosa: Spray a medium sized skillet with cooking spray. Whisk the
batter until it is the consistency of a thin pancake batter. Spoon 1 cup
of the batter into the center of the skillet and spread evenly in a spiral
motion to the outside of the skillet. Cook for 3 minutes or until the dosa
starts to turn brown underneath and the top surface is just set. DO NOT
flip it over, just remove and set aside. Repeat this process until you
have 6 dosa. CAUTION: Do NOT stack the dosa.
NOW ASSEMBLE:
Spread each dosa with a Tbs of the mango chutney and spoon 1/6 of the
filling down the center. Roll tightly into a cylinder.
TO SERVE:
Slice into 5 pieces or serve whole.
THE NUMBERS: (per dosa)
.Calories: 246.
.Fat (gm): 2.
.Saturated Fat (gm): 0.
.Calories from fat: 8%.
.Cholestrol: 0.
.Sodium (mg): 161.
.Fiber (gm): 4.
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Betsy-TKL (9:53:15 pm) :
Date: Sun, 11 Sep 1994 12:36:21 +0800
From: "Lynne N." vectr01q@HUEY.CSUN.EDU
Green Tea Kasutera (Sponge Cake)
2 T water (room temperature)
1 t vanilla
1 1/3 c cake flour, sifted
1/2 c sweetened green tea powder (e.g., Maeda-en brand)
6 T sugar
6 large eggs, separated
1 t cream of tartar
Preheat oven to 350 degrees.
Reserve 1 tablespoon sugar to beat with the whites. In a small bowl
whisk together flour and 3 tablespoons sugar (helps keep the flour
from clumping when folded into the batter).
In a large mixing bowl beat the yolks, sweetened green tea powder, and
2 tablespoons sugar on high speed for 5 minutes or until the mixture
is very thick and ribbons when dropped from the beater. [It looks an
awful green at this point, but don't worry, the color will lighten
during baking.] Lower the speed and gradually add the water mixture.
Increase to high-speed and beat for 30 seconds. Sift the flour mixtue
over the yolk mixture, without mixing in, and set aside.
Beat the whites until foamy, add the cream of tartar, and beat until
soft peaks form when the beater is raised. Beat in reserved 1
tablespoon sugar and beat until very stiff peaks form when the beater
is raised slowly. Add 1/3 of the whites to the yolk mixture and with
a large skimmer or rubber spatula fold in until incorporated. Gently
fold in the remaining whites in 2 batches.
Pour batter into an ungreased, 2-piece, 10-inch tube pan. Bake 30 to
35 minutes until a cake tester comes out clean when inserted in the
center. Invert the pan, placing the tube opening over the neck of a
soda or wine bottle to suspend it well above the counter, and cool the
cake completely in the pan (takes about an hour).
Loosen the sides with a long metal spatula and remove the center core
of the pan. (To keep the sides attractive, press the spatula or thin,
shar[ knife against the sides of the pan and avoid any up-and-down
motion. Dislodge the bottom and center core with a metal spatula or
thin sharp knife. Invert onto a greased wire rack and reinvert onto a
serving plate. Wrap airtight or sprinkle with powdered sugar to
serve.
Adapted from "Nancy Blitzer's Classic American Sponge Cake" recipe in
_The_Cake_Bible_ (page 150) - by Rose Levy Beranbaum,
ISBN 0-688-04402-6.
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Betsy-TKL (9:55:04 pm) :
Date: Tue, 21 Jun 1994 21:47:09 -0700
From: David Froom dfroom@LAB6.SMCM.EDU
One more grill idea (although the kabobs, pork chops, and ribs all sound
like great alternatives):
This is a simple and absolutely fantastic tandoori marinade, for use on
chicken pieces or cornish hens. All you do is marinate at least one hour
(or overnight in the fridge) and then BBQ without basting until done,
turning 3-4 times. You can garnish with tomato and cucumber slices, but I
never bother with this. This is one of my absolute favorite recipes, and
is far tastier than almost any tandoori I've had in Indian restaurants.
Tandoori Marinade
Blend and liquify in a food processor all of the following:
1 3/4 cup yogurt (plain)
1/2 cup olive oil
1/4 cup vinegar
2 oz. fresh ginger (peeled and cut into chunks)
8 large peeled garlic cloves
2 tb. ground cumin
2 tb. ground coriander
1/2 tsp. cloves
2 tsp. cayenne pepper
1 tsp. ground black pepper
2 1/2 tsp. salt
This is a bit more than enough for a medium-large chicken (cut up) or two
cornish hens (halved).
To go with this (besides rice) here are two condiment/side dishes:
Raita
1 cup plain yogurt
1 peeled, seeded, grated cucumber
1 tb. fresh mint
Combine and chill
[I'm not sure what to call this -- chutney?]
Mix equal portions of chopped green pepper, tomato, and onion. Season to
taste with fresh coriander, green chilis, lemon juice and salt.
Source for recipes: a Sunday NY Times from at least 6 years ago.
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Bill,DC (9:55:31 pm) : * Exported from MasterCook *
Ginger-Curry Pumpkin Soup
Recipe By : the California Culinary Academy
Serving Size : 4 Preparation Time :0:10
Categories : Microwave Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces canned pumpkin
2 1/2 cups homemade chicken stock
1 teaspoon ginger -- finely grated/minced
1 teaspoon curry powder -- or to taste
salt and cayenne pepper -- to taste
toasted pumpkin seeds -- for garnish
toasted sliced almonds -- for garnish
1. In a medium saucepan combine pumpkin, stock, ginger, and curry powder.
Bring to a boil. Reduce heat and simmer 3 minutes. Season to taste with salt
and cayenne.
2. Ladle soup into serving bowls and garnish with pumpkin seeds, if desired.
Timesaver Tip: Recipe can be prepared several days ahead and reheated in a
saucepan over low heat or in the microwave oven.
Microwave Version
1. Combine pumpkin, stock, ginger, curry powder, and cayenne in a deep
2-quart casserole. Microwave, uncovered, on 100% power until soup boils,
about 3 to 5 minutes.
2. Microwave on 30% power 2 minutes.
3. Continue with step 2.
- - - - - - - - - - - - - - - - - -
NOTES : Be bold with the cayenne pepper -- it really zips up the soup.
Nutr. Assoc. : 1216 342 0 0 0 0 0
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Margaret, MA (11:27:38 pm) :
Tomato, Onion, and Ginger Salad (India)
2 medium tomatoes, coarsely chopped
1/4 cup finely chopped onions
1/4 cup chopped cilantro
3 Tbs. lemon juice
1 Tbs. finely grated fresh ginger root
1 tsp. salt
2 fresh hot green chilies, seeded and cut crosswise into thin slices
1.Combine all ingredients except chilies and mix well. Sprinkle with chilies
and refigerate at least 1 hour before serving.
From: Memorex Library, International Recipes
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Margaret, MA (11:28:29 pm) :
Indian Kebabs (India)
1 lb. very lean lamb, ground
1 small onion, minced
1-1/2 tsps. yogurt
1 tsp. curry powder
1/4 tsp. salt
1 tsp. lemon juice
1.Mix all ingredients thoroughly. Divide into 8 portions and pat each around
a skewer in a long cigar shape.
2.Cook over hot coals until brown all over.
From: Memorex Library, International Recipes
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Margaret, MA (11:29:56 pm) :
Indian Chick-Pea Casserole (India)
4 cups canned chick peas, drained
2 Tbs. oil
2 medium onions, sliced
2 large tomatoes, chopped
1 cup tomato paste
1 cup water
1 tsp. ground coriander
1 tsp. cumin seed
1/4 tsp. turmeric
1 tsp. cayenne pepper
1.Heat oil and cook onions until wilted. Add tomatoes, tomato paste, water
and spices. Add chick peas and simmer for 30 minutes. Serve with rice.
From: Memorex Library, International Recipes
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Margaret, MA (11:30:44 pm) :
Indian Brown Rice (India)
5 Tbs. butter
1/4 cup finely chopped onions
1 cup basmati or long-grained rice
2 cups boiling water
1/2 tsp.salt
1. Heat butter and fry onions until soft and golden brown. Add rice and
continue to fry until rice is light brown.
2.Add water and salt and bring to a boil. Cover tightly and simmer for 25 to
30 minutes or until liquid is absorbed.
From: Memorex Library, International Recipes
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Margaret, MA (11:31:26 pm) :
Chicken Bengal (India)
1/3 cup butter
8 small boneless, skinless chicken breasts
1 cup chopped onion
1 clove garlic, minced
2 tsps. salt
1 Tbs. powdered ginger
1/4 tsp. chili powder
1/2 cup drained canned tomatoes
1 cup chicken broth
1/2 cup ground cashews
1/2 cup flaked coconut
2 Tbs. cornstarch
1 cup heavy cream
1.Melt butter in deep skillet and brown chicken pieces. Remove from pan.
2.Add onion and garlic and cook 5 minutes. Return chicken to pan.
3.Add salt, ginger, chili, tomatoes and broth. Mix, cover and cook 15
minutes.
4.Add nuts and coconut, cover and cook over low heat, about 10 more minutes.
5.Dissolve cornstarch in cream and stir into cooking liquid. Stir constantly
until sauce boils and thickens. Simmer another 5 minutes before serving.
From: Memorex Library, International Recipes
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