Ethnic Indian Food Recipes
Recipes from
India. All easy and delcious. Indian Spicy Beef Recipe.
Experience the Chutney Recipes, Curry Recipes, Samosas, Indian Chicken,
Tandoori and Lamb Recipes, Fish Recipes, Indian Vegetable Dish Recipes.
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Chicken Tandoori Recipe
(Indian Grilled Chicken)
16 oz Plain yogurt
1/4 c Lime juice
2 cl Garlic, finely Chopped or pressed
2 ts Salt
1/4 ts Turmeric
1/2 ts Coriander
1 ts Ground cumin
1 1/2 ts Ground ginger
1/8 ts Cayenne pepper (optional)
3 Whole chicken breasts, Split
1 lg Onion, finely chopped
1 lg Green pepper, Finely chopped
In large bowl, combine: Yogurt coriander Lime juice cumin Garlic ginger Salt
cayenne pepper Turmeric Stir to mix. Add chicken pieces and toss to coat. Cover
mixture and chicken with peppers and onions. Cover. Chill overnight (or
longer). 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.
Chicken Curry Recipe
North Indian Style
1 lb Chicken - drumsticks, thighs
Breast piece
1 sm Carton Plain Yogurt
2 md Onions very finely chopped
4 tb Vegetable oil
2 Cloves
1/2 ts Mustard Powder
2 Pods Cardamom
1/2 ts Cumin powder
1 ts Garam Masala
1 ts Chilli Powder
1/2 Inch Ginger
4 Pods Garlic
1/3 ts Coriander Seeds
To taste Salt
1/2 ts Freshly ground pepper
Remove fat from the chicken. Salt and pepper the chicken. Sprinkle with
chili powder. Add yogurt and mix well till the chicken is covered liberally
with yogurt. Use your hands. Set aside for 1 hour before cooking. If kept in
the refrigerator, set aside for at least 4 hours.
Heat oil in a large heavy pan. When oil is hot, add mustard seeds if using
mustard seeds. Add cloves, cardamom, and coriander seeds. Fry for 30 seconds.
Add the onion and fry for two minutes till onion beings to turn. Lower heat to
medium. Add the ginger garlic paste and fry for 4 - 6 minutes. Add mustard
powder if using powder, add garam masala, add cumin powder.
Brush excess yogurt off the chicken and put in a large pot. Add ingredients
from frying pan. Cook uncovered over high heat for 4 minutes. Reduce heat to
low and cover. Cook for 25 minutes or till the chicken is tender, stirring
every 5 minutes. Important note: When chicken is
cooked with a cover on the pot, it releases water that becomes a part of the
sauce. If after 10 minutes, there isn't enough sauce in the pot, add 1/4 cup
water. Conversely if there is too much liquid in the pot, cook uncovered till
the liquid evaporates.
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NOTE:
Garam masala is a blend of ground spices with many
variations. It is available in Indian markets and at some supermarkets.
To substitute, mix 3/4 ts. ground cumin with 3/4 ts. ground coriander, 1/2 ts.
pepper, 1/2 ts. ground cardamon, 1/4 ts. ground cloves, and 1/4 ts. ground
cinnamon. Use 1/2 ts. of spice mixture for this recipe.
East Indian Chicken &
Tomatoes
1/2 c Chopped onion
1/2 c Chopped green pepper
1/4 ts Garlic powder
1 ts Vegetable oil
2 c Skinned, cooked diced chicken
1/2 ts Salt
1/2 ts Pepper
1 1/2 ts Curry powder
28 oz Whole tomatoes, can
1 tb Worcestershire sauce
2 tb Chopped parsley
1/4 c Raisins
2 c Cooked rice
Cook onion, pepper, garlic powder in oil until onion tender, about 3 min.
Add remaining ingredients, except rice, cook over low heat for 30 min. Serve
over rice.
Coca Cola Indian Chicken Curry
2 1/2 lb Chicken breasts, or 1 chicken, cut-up
Water
Salt
Celery tops
3 tb Butter or margarine
1 md Tart apple, peeled & diced
1 md Onion, thinly sliced
1 tb Curry powder
1/3 c Raisins
1 c Chicken broth
1/2 c COCA-COLA
3 1/2 tb Flour
1 c Coffee cream, or undiluted - evaporated milk
1 ts Salt
1/8 ts White pepper
Rice, cooked and hot
Rinse the chicken pieces. In a pot of boiling salted water, cook the
chicken with a few celery tops. Cover and simmer about 1 hour or until
fork-tender. Drain and strain the broth, reserve. Bone the chicken and cut it
into 1/2-inch pieces to measure about 2-1/2 cups. In a skillet, melt the
butter/margarine. Add the apple, onion, and curry powder and saute for 5
minutes, blending well. Stir in the raisins, 1 cup of the reserved chicken
broth, and the Coca-Cola. In a bowl, mix flour with the coffee cream/evaporated
milk, stirring until smooth. Add with salt and white pepper to the onion/apple
mixture. Stir and cook over low heat until thick and creamy. Taste for
seasoning. Add the chicken and turn into a covered container to chill
overnight. Reheat in the top of a double boiler over hot water and serve on
cooked rice with a selection of condiments.. NOTE:
Provide a sampling of the following condiments for sprinkling on top of each
serving: grated coconut, chopped peanuts, chopped raw onions, raisins, sweet
pickle relish, chutney, chow chow, and/or lime wedges.
Indian Chicken Pies
2 tb Butter
2 oz Button mushrooms, chopped
1 Onion, chopped
2 ts Garam Masala
3 1/4 c All-purpose flour
2/3 c Chicken stock
8 oz Cooked chicken, diced
1/3 c Frozen corn, thawed
Salt to taste
Fresh ground pepper to taste
1/4 ts Salt
1/3 c Cold margarine, diced
1/3 c Lard, diced
1/4 c Cold water
1 Egg, beaten
Tomato slices, halved (opt)
Fresh parsley sprigs (opt)
Melt butter in a saucepan. Add mushrooms, onion and Garam Masala and cook 2
minutes. Stir in 1/4 cup of flour and cook 1 minute, then stir in stock and
bring to a boil, stirring constantly. Reduce heat and cook 2 minutes, stirring
constantly. Remove from heat and stir in chicken, corn, salt and pepper; cool.
Sift remaining flour into a bowl. Add 1/4 teaspoon salt and cut in margarine
and lard finely until mixture resembles bread crumbs. Add cold water and mix to
form a fairly firm dough. Knead gently until smooth. Preheat oven to 375'F.
(175'C.). Preheat a baking sheet. Cut off 2/3 of pastry and cut in 4 equal
pieces. Roll each piece to a 7" circle. Line 4 (5") fluted pie pans
with removable bottoms with pastry circles, allowing pastry to overlap top
edges slightly. Press pastry well into flutes but do not trim top edge. Cut
remaining 1/3 of pastry in 4 equal pieces and roll each piece to a 6"
circle.
Spoon cold chicken mixture into pastry-lined flan pans and smooth surfaces.
Dampen edges of pastry in pans and cover with pastry circles. Seal edges well
and trim by pressing pastry edges firmly flat blade of a knife. Make a small
hole in center of each pie. Reroll pastry trimmings and cut out leaves to
decorate pies. Brush surfaces of pies with egg, then decorate with leaves and
brush leaves with egg. Place flan pans on preheat baking sheet and bake in
preheated oven 40-45 minutes or until pastry is golden brown and filling is
heated through. Cool before carefully removing from pans. Garnish with tomato
slices and parsley sprigs, if desired, and serve cold.
Madras Lamb (Indian)
1/4 c Oil
3 lg Garlic coves, chopped
1-2 tb cayenne
1 ts Ground cumin seed
1/4 ts Powdered ginger
1/4 c Tomato paste, mixed -with 3 tbs water
1/4 ts Whole cardamom -seeds, de-podded
1 tb Lemon juice
1/4 ts Salt, or to taste
1 lg Onion, chopped finely
2 ts Garam masala
1 1/2 ts Ground coriander seed
1/2 ts Turmeric
1 lb Boneless lamb, -trimmed, cubed
In a large, heavy skillet with a cover, heat the oil until it is fragrant.
Add the onion and saute over high heat, stirring frequently, until it starts to
brown a little, about 4 minutes. Lower the heat and continue cooking, stirring
often, until the onion turns golden brown, about 10 minutes more.
Add the garlic, garam masala and cayenne, lower the heat to medium-high, and
saute for another 2 minutes. Stir in the ground spices and saute another 2
minutes, stirring. Add the meat, stir well, and brown it in the spices for
about 5 minutes. Add the tomato paste mixture and cardamom seeds and stir well.
Lower heat, cover pan tightly, and simmer about 30 minutes, stirring
occasionally and adding more water by tsp if sauce starts to stick to the pan.
Uncover the pan and stir in the lemon juice and salt. Simmer uncovered about 10
minutes longer, stirring frequently, until the meat is tender and the sauce is
very thick.
Indian Spiced Beef &
Vegetables
1 1/2 lb Ground beef
1/2 ts Cumin seeds
1 lg Onion -- finely chopped
1/2 ts Ground coriander
1 1/2 c Tomato juice
1/2 ts Garam masala
1 c Frozen Peas -- thawed
1/2 ts Cayenne pepper
1 1/2 ts Salt
Freshly cooked rice
1/2 ts Ground cumin
Cook beef and onion in heavy large skillet over medium heat until met is no
longer pink, crumbling with fork, about 10 minutes. Add all remaining
ingredients, except rice. Cover and cook 15 minutes. Serve with rice.
Indian-Style Grilled Flank
Steak
1 1/2 tb Garam masala
1 1/2 ts Coarse salt
1 ts Black pepper
1 1/2 lb Flank steak
In a small bowl stir together the garam masala, the salt, and the pepper,
in a shallow dish rub the mixture onto both sides of the steak, and let the
steak stand at room temperature for 30 minutes. Grill the steak on an oiled
rack set about 5 to 6 inches over glowing coals for 8 to 10 minutes on each
side for medium-rare meat. (Alternatively, the steak may be broiled under a
preheated broiler about 3 inches from the heat for 8 to 10 minutes on each
side.) Transfer the steak to a cutting board and let it stand for 10 minutes.
Holding a knife at a 45 degree angle, cut the steak across the grain into thin
slices.
Indian Broiled Fish
w/Spices
2 tb Lemon juice
2 tb Dry mustard
2 ts Ground cumin
1 ts Ground coriander
1 ts Salt
1/4 ts Garam masala
4 Swordfish or halibut steaks, - 1-inch thick (about 2 lb)
2 tb Melted margarine or butter
Mix together all ingredients except fish and margarine. Spread mixture
evenly on both sides of fish. Place fish in shallow glass or plastic dish.
Cover and refrigerate at least 12 hours. Set oven control to broil or 550F.
Arrange fish on rack in broiler pan and drizzle with melted margarine. Broil
with tops about 4 inches from heat until light brown, about 7 minutes. Turn.
Drizzle with melted margarine. Broil until fish flakes easily with fork, 5 to 7
minutes longer.
Shrimp in Indian Sauce
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.
Indian Egg Curry
2 tb Curry powder
1 c Onion; finely chopped
2 tb Butter
1 tb Flour
1 c Milk
8 ea Hard cooked eggs; chopped
4 ea Toasted english muffins
Fresh cilantro or parsley -chopped
Saute onion in butter until soft. Stir in curry and flour and heat an
additional 2 mins. Slowly add the milk, stirring constantly as sauce thickens.
Add chopped eggs and heat thru. Pour over muffins, garnish with parsley or
cilantro and serve.
Indian Samosas Recipe
2 tb Veg oil
1 Onion;finely chopped
1 tb Ginger root;fresh, chopped
1 Garlic clove; finely chopped
1 tb Curry powder
1 1/2 ts -salt
1/4 c -water
1 1/2 c Peas; frozen
4 Potatoes;cooked and diced
1/4 c Coriander; chopped fresh
24 Spring Roll wrappers or -Egg roll wrapper
1 Egg; lightly beaten
Vegetable oil for frying
This recipe uses either spring roll wrapper or Egg roll wrappers to save
time rather the traditional pastry. These may be made ahead of time and frozen.
Heat 2 Tbsp of oil in deep skillet. Add onions, ginger & garlic. Cook few
minutes without browning. Add curry and salt. Cook 30 to 60 seconds. Add water,
peas and potatoes. Heat mixture thoroughly; combine well. Add coriander but do
not cook. Cool completely.
Separate wrappers individually. If difficult to separate, unwrap package and
cover with a damp cloth. After a few minutes, top wrapper can be removed.
Place tablespoonful of filling on wrapper. Brush edges with egg and fold over
filling into a triangular shape. Place on baking sheet lined with a clean tea
towel. Separate second wrapper and repeat. Heat 1 inch of oil in deep skillet.
Cook in batches few minutes on each side until golden and crisp. Drain on a
rack or paper towels. Serve with chutney as a dip if you wish. MAKES: approx
24.
Indian Carrot Curry (Gadjar
Kari)
1/4 c Margarine or vegetable oil
1 tb Cumin seeds
1 1/2 ts Yellow mustard seeds
1 1/2 ts Ground turmeric
1 ts Ground cardamom
1 ts Curry powder
1/2 ts Ground cloves
1/4 ts Cayenne
1 lb Carrots; peeled and sliced
1 md Banana; peeled and sliced
1/4 c Golden raisins
1 c Water
About 1 ts salt
Ground black pepper
Chopped parsley or coriander -for garnish
Heat the margarine in a large nonreactive pan over medium heat. Add the
cumin seeds, mustard seeds, turmeric, cardamom, curry powder, cloves and
cayenne, and saute until fragrant, about 30 seconds. Add the carrots and saute
until lightly coloured, 3 to 5 minutes. Stir in the banana and raisins.
Add the water, salt and pepper to taste. Bring to a boil, cover , reduce the
heat to low and simmer until the carrots are tender, but not mushy, about 20
minutes.
Uncover, increase the heat to medium, and cook shaking frequently untilmost of
the liquid is evaporated and the carrots and raisins are glazed, 5 to 10
minutes.
Spiced Beets & Carrots
Recipe
1 lb Beets (about 4 medium)
1 lb Carrots, sliced
2 tb Grated fresh gingerroot
1/2 c Brown sugar
1/2 c Orange juice
1/4 c Cider vinegar
Grated zest of 1 orange
1/2 ts Ground cinnamon
1/2 ts 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, resemling 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.
East Indian Vegetable
Casserole
2 tb Butter or margarine
1 c Rice,long-grain,uncooked
3/4 c Celery,diagonally sliced
3/4 c Raisins,dark,plumped
1/4 ts Nutmeg,ground
2 Bouillon cubes,beef
1/2 c Nuts,chopped dry-roasted
3/4 c Onion,chopped
1 c Green pepper,coarse chopped
3/4 c Carrot,sliced
1/4 ts Cardamom,ground
1/4 ts Tabasco sauce
2 c Water,boiling
1 pk Mozzarella cheese,slice(8oz)
Melt butter in a large saucepan; sauce onion until transparent. Add rice;
mix well.Stir in green pepper, celery, carrot, raisins, cardamom, nutmeg and
Tabasco sauce. Dissolve bouillon cubes in boiling water; add to rice mixture.
Spoon mixture into a 2-quart casserole; cover tightly.
Bake in preheated 350'F. oven 30 minutes, or until all liquid is absorbed and
vegetables are tender. Remove from oven; sprinkle with nuts and arrange cheese
slices over top. Place under broiler 3 minutes, or until cheese melts. NOTE: To
plump raisins, drop into boiling water; let stand 5 minutes, then drain.
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Indian Curried Peas
Recipe
2 ts Oil 2 ts Butter or margarine
1 c Minced onions
1 Clove garlic
1 sl Gingerroot, 1/2-in thick, -peeled
1 ds Caraway seeds
1/2 ts Salt
1 ds Black pepper
1 ds Ground turmeric
1/4 c Tomato puree
10 oz Pkg frozen peas or 1 lb Fresh peas
1 ds Ground coriander
1/8 ts Ground cumin
1/8 ts Red pepper
1 1/4 c Sliced mushrooms
Plain yogurt (optional)
Sweet chutney (optional)
Heat oil and butter in large heavy skillet. Add onions and saute until
tender. Puree garlic and ginger in blender with small amount of water and add
to onions. Add caraway seeds, salt, pepper and turmeric.
Cook 8 minutes, stirring often to prevent sticking and scorching. Add tomato
puree and heat through. Add peas and simmer 5 minutes. Add coriander, cumin and
red pepper and cook 10 minutes.
Add mushrooms, cover and cook 10 minutes longer, or until mushrooms are tender.
Serve with yogurt and sweet chutney, if desired.
Indian Roast Chicken
Recipe
1 c Plain yogurt
3 md Garlic cloves, minced
2 tb Finely grated fresh ginger
2 tb Fresh lemon juice
2 ts Finely grated lemon zest
2 ts Ground coriander
1/2 ts Cayenne pepper
1/2 ts Turmeric
Salt and freshly ground -black pepper
1 Chicken (3 1/2-lb)
In a medium bowl, combine the yogurt, garlic, ginger, lemon juice, lemon
zest, coriander, cayenne, turmeric, 1/2 teaspoon of salt and 1/4 teaspoon of
black pepper; mix well. Place the chicken in a gallon-size plastic bag, add the
marinade and turn to coat all over. Seal the bag. Refrigerate the chicken for
at least 4 or up to 12 hours, turning it occasionally in the bag.
Preheat the oven to 350F. While the oven heats, let the chicken come to room
temperature. Lift the chicken from the marinade and transfer to a roasting pan;
discard the remaining marinade. Season the chicken with salt and pepper and
roast for 25 minutes. Rotate the pan and roast for another 25 minutes. Increase
the temperature to 400F and roast the chicken for about 35 minutes longer, or
until the juices run clear when a thigh is pierced with a fork.
Transfer the chicken to a platter, cover loosely with foil and let rest for 15
to 20 minutes before carving. Skim the fat from the juices in the roasting pan
and strain the juices through a coarse strainer; season with salt and pepper
and serve with the chicken.
Indian Lamb in Yogurt
Sauce
1 whole leg of lamb
GROUP A
2 oz almonds
8 oz onion -- chopped
8 cloves garlic
1 4" piece fresh ginger -- in : -small pieces
4 whole green chile -- : chopped
3 TB plain yogurt of of 1 pint
GROUP B
2 TB cumin -- ground
2 ts coriander -- ground
3 ts cayenne
3 1/2 ts salt
GROUP C
1/2 TB whole cloves
16 whole cardamom
1 stick cinnamon
10 whole black peppercorns
GARNISH
whole almonds
golden raisins
In a food processor or blender mix GROUP A In a bowl stir the pint of yogurt
(minus the 3 tablespoons) until creamy and smooth. Then add the GROUP A paste
and Add GROUP B. Now, put this mixture over, around, and in the leg of lamb.
Use a glass pan and cover with plastic film. Refrigerate for 24 hours. Glass is
used to avoid the possible chemical changes in the yogurt.
24 Hours later: Heat 6 tablespoons of vegetable oil in pan and add (when hot
but not smoking) GROUP C A few seconds in hot oil and you pour the spices and
hot oil over the lamb. Cover it all with foil and bake at 400F for 1 1/2 hours
then uncover for 45 minutes. Decorate with whole almonds and golden raisins.
Then give it a final 5 minutes to finish in the oven.
Spicy Indian Potatoes
Recipe
2 Large Potatoes
Crushed Black Peppercorns
Dried Green Mango Powder (Amchoor or Umchoor)
Oil
Cut potatoes into shoestrings (ie thin fries). Pan fry in oil. Remove to
serving platter. Sprinkle liberally with crushed black peppercorns and green
mango powder.
Lentil & Vegetable Stew
(Mjeddrah)
3 c Water
8 oz Dried lentils (1 1/4C)
2 md Potatoes, peeled, 1" cubes
1 md Onion, chopped
1 Stalk celery, chopped
2 Cloves garlic, fine chop
1 tb Finely snipped parsley
1 tb Instant beef bouillon
1 ts Salt
1 ts Ground cumin
2 md Zucchini, 1/2-in slices
Lemon wedges
Lentils come in a rainbow of colors: red, yellow, orange, green and brown.
Choose any of them for this vegetable stew. Heat water and lentils to boiling
in Dutch oven. Reduce heat. Cover and cook until lentils are almost tender,
about 30 minutes. Stir in potatoes, onion, celery, garlic, parsley, bouillon,
salt and cumin. Cover and cook until potatoes are tender, about 20 minutes.
Stir in zucchini. Cover and cook until zucchini is tender, 10 to 15 minutes.
Serve with lemon wedges.
Indian Potato Curry
15 Baby potatoes
2 Zucchini for cooking
1/2 Onion finely sliced
Pce ginger finely sliced
2 Cloves garlic finely sliced
ONION RELISH:
2 Red onions finely sliced
2 ts Sweet paprika
1 ts Cayenne pepper
Juice of 1 lemon
Salt and freshly grnd pepper
2 sm Chillies seeded finely slicd
Fresh coriander leaves chpp
1/2 ts Garam masala
1/2 ts Ground cumin
1/2 ts Ground coriander
1/2 ts Cayenne pepper
30 Fresh peas podded
250 Ml coconut cream
1/2 bn Coriander
300 g Natural yoghurt
1/2 Continental cucumber
1/2 bn Fresh mint
2 Ripe tomatoes
1 ts Cayenne pepper
Salt and freshly grnd pepper
Juice of 1 lemon
To make onion relish, in a bowl combine onion, spices, seasonings and lemon
juice, then squeeze them with your fingers. Let sit for an hour. Just before
serving mix through coriander to taste.
In a saucepan of lightly salted water, boil potatoes, in their skins, until
just cooked. Allow to cool, then cut them in half. Slice zucchini on the bias
into 5mm thick slices. Saute onion, ginger, garlic and chilli until soft. Add
spices and fry for 30 seconds. Add all the vegetables, toss well and add
coconut cream bit by bit as they cook.
To make raita, put yoghurt in fine sieve and leave to strain for 15 mins. Grate
cucumber with skin on. Chop mint leaves. Peel, seed and dice tomatoes. Combine
vegetables with yoghurt and seasonings. Chill. Chop coriander leaves. When
vegetables are cooked and a thick sauce has formed, add coriander and lemon
juice to taste.
Indian Vegetable Curry
1/4 c Veg Oil
1 pn Mustard seeds
1 1/2 ts Ginger, grated
1 lg Yellow onion, thinly sliced
2 ea Green chiles, seeded
2 1/2 ts Coriander, ground
2 1/2 ts Cumin, ground
1/4 ts Turmeric
1 sm Potato, cubed
2 ea Carrots, cubed
1 ea Eggplant, cubed
1/4 lb Green beans, chopped
2 ea Green bell peppers, chopped
2 ts Salt
1 pn Sugar
1 1/2 c Coconut milk
4 tb Cilantro, chopped
1/4 ts Paprika
Heat oil in a large skillet over medium heat. Fry mustard seeds until they
pop. Add ginger, onion , chiles; fry for 2 minutes. Stirring constantly, add
coriander, cumin, turmeric; cook gently for a few seconds longer.
Add the vegetables and cook, stirring constantly, for 5 minutes. Add salt,
sugar and coconut milk. Cover and cook gently for about 10 minutes, or until
the vegetables are tender. Mix in the cilantro and sprinkle with the paprika
before serving. Garnish with toasted coconut.
Indian Salsa Recipe
11 Tomatillos, husked and -and finely chopped
4 lg Ripe tomatoes, finely -chopped
3/4 c Finely chopped onion
6 Jalapeno peppers, seeded, -deveined and finely chopped
1/2 c Fresh cilantro, finely -chopped
1 ts Freshly squeezed lime juice
Toss together all the ingredients in a bowl. Allow to marinade about 1 hour
to bring out the full flavor. Serve cold or at room temperature.
Indian Carrot Salad
1 tb Corn oil
1 tb Lime juice
1/2 ts Cumin; ground
1/2 ts Cinnamon
1/4 ts Salt
1/2 ts Garlic; minced
4 c Carrots; sliced & cooked
1/2 c Wheat sprouts or cooked Wheat berries; for garnish
Whisk oil and lime juice together in large bowl. Whisk in cumin, cinnamon,
salt and garlic. Sir in carrot. Cover and refregerate until cold. Serve
chilled, garnished with wheat sprouts.
Indian Summer Tomato
Salad
4 lg Tomatoes, sliced
1 tb Lime juice
2 tb Extra-virgin olive oil
1/4 ts Cumin seeds
1/4 ts Fennel seeds
1 ea Dried hot chili pod
2 tb Cilantro, chopped
Salt & pepper
Arrange tomato slices on a platter. Sprinkle with lime juice. Warm oil in a
small pot over moderate heat. Add cumin, fennel & chili pod, cook for 30
seconds. Remove from heat, discard pod and cool. Whisk in the cilantro; spoon
seasoned oil over tomatoes. Season with salt and pepper. If it sits, the
flavour will intensify.
Tamarind Chutney Recipe
2 ml Tamarind cake
3/4 c Boiling water
1/3 c Raisins
1 tb Sugar
1 ts Roasted, ground cumin seeds
1 ts Lemon juice
1/4 To 1/2 teaspoon powdered -hot red chile pepper or -cayenne
Salt to taste
Combine tamarind and boiling water; let soak for at least 1 hour. Soak the
raisins in 1/3 cup hot water for 1 hour.
Puree the raisins in a blender and set aside. Squeeze the tamarind with fingers
to break it up; push through a sieve held over a bowl, rubbing as much of the
pulp through as possible. Scrape the back of the sieve to collect all the pulp
remaining there. Stir in the pureed raisins and all the remaining ingredients.
Blend the mixture well, cover and let stand at room temperature for several
hours. Serve with fried foods and savory pastries.
Apple Chutney
1 lb Cooking apples
1 lb Onion, chopped
2 Garlic cloves, crushed
3/4 c Golden raisins
2 ts Salt
1 1/2 c Sugar
2 1/2 c Malt vinegar
1/4 ts Cayenne pepper
1/4 ts Ground cumin
1/4 ts Ground ginger
1 ts Mustard seeds
1/4 ts Dry mustard
1 tb Tomato paste
Peel, core and coarsely chop apples. Put apples, onions, garlic and raisins
into a saucepan. Add salt, sugar, vinegar and spices and mix well. Heat gently,
stirring to dissolve sugar. Bring to a boil and simmer 30 minutes, stirring
occasionally. Stir in tomato paste and continue cooking 7-8 minutes longer or
until mixture is of a thick consistency with very little free liquid, stirring
frequently.
Meanwhile, wash 3 pint jars in hot soapy water; rinse. Keep hot until needed.
Prepare lids as manufacturer directs. Ladle chutney into 1 hot jar at a time,
leaving 1/4" headspace. Release trapped air. Wipe rim of jar with a clean
damp cloth. Attach lid and place in canner. Fill and close remaining jars.
Process 10 minutes in a boiling-water bath. Makes about 3 pint jars. NOTE: This
chutney improves if stored at least 3 weeks before serving.
Sweet Indian Lemon Pickles
9 Lemons
4 tb Coarse or kosher salt
1 1/2 tb Cumin seeds,toasted, ground
1 tb Coarsely ground black pepper
3 c Sugar
2 tb Seedless raisins
8 Dried, hot red peppers
Wash the lemons in cold water and dry thoroughly. Quarter 6 of the lemons
from the top almost all the way through to the bottom, leaving about 1/2 inch
so they'll hold together. Squeeze the juice from the other lemons.
Mix the salt, cumin and black pepper in a small dish, and mix thoroughly with
the lemons, Stuff the lemons into a quart jar and pour in the lemon juice.
Cover with cheesecloth to prevent dirt from getting in the jar, and let sit in
the open for about 1 week.
On the 7th day, pour the juices from the jar into an enamel or stainless steel
pan, add the sugar and cook over low heat, stirring, until the sugar dissolves.
Add the lemons and cook, stirring gently, for 8 minutes or so. Stir in the
raisins and peppers.
Put the lemons in a sterilized jar and seal with the lid. Let sit for a week or
so before eating. Use like you would any pickle, as an accompaniment.
Curry Sauce Recipe
2 tb Vegetable oil
1 c Coarsely chopped onion
1 -inch piece fresh ginger, -peeled
1 1/2 lb Red-ripe tomatoes, cored, -quartered
1/4 c Chopped cilantro
1/2 ts Cayenne pepper
1 ts Salt
1 1/4 ts 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.
Cucumber Yogurt Sauce
3/4 lb Cucumber (coarsely grated)
3/4 ts Whole cumin seeds
2 ts Hot green chilis -(seeded & chopped)
1 c Plain yogurt
1 ts Vegetable oil
1/2 ts Garlic (finely chopped)
Salt(optional)
Toast cumin seeds in small heavy skillet until browned. Do not burn. When
they start to crackle, remove from heat, shaking skillet. Combine all
ingredients. Blend well and chill. Good with Lamb.
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