Indian Sloppy Joes, aka Murghy Brown Masala: 3 tsp garlic, minced 3 tsp ginger, minced 1/2 tsp salt 1/4 tsp turmeric 3 tsp cumin 6 tsp coriander, ground 1 tsp garam masala 1/2 tsp cayenne 2 C finely chopped tomatoes 2 TBSP tomato paste Mix together the masala ************************************ 2 TBSP oil 1 C finely chopped onions 1 lb ground very lean meat, chicken, turkey, tofuburger, whatever 1 1/2 C water 2 C peas 3/4 lb potatoes cut into bite sized pieces 2 TBSP lemon juice chopped cilantro if you feel like it Assemeble masala. In a big skillet, heat oil and fry onions till golden. Carefully add spice mix ture and cook for 5 minutes, stirring oftn. Add ground meat and cook till almo st done. Add water, peas, potatoes and cook uncovered till potatoes are done. If you like alot of sauce, cover towards the end. Me, I like it kind of dry. Add lemon juice and optional cilantro. Very nice with naan. MUNG BEAN AND CAULIFLOWER STEW---GOBHI MOONG from Julie Sahni's "Classical Indian Cooking" 1 C. yellow split mung beans (moong dal) 2/3 C. finely chopped onions 1 Tbsp. grated fresh ginger root 2 tsp. minced garlic 3 C. water 1/3 tsp. turmeric Pick the mung beans over and wash them in a strainer. Put the beans in a deep pot, along with the onion, ginger, garlic, and water. Add turmeric, and bring to a boil. Reduce heat and simmer, partially covered, for 15 MINUTES or until the mung beans are cooked but are still very firm. While the beans are simmering, proceed with the next preparation step. 3 medium-sized potatoes (about 3/4 lb.) 1/3 small cauliflower 1 Tbsp. Kosher salt 2 C. water Peel the potatoes and quarter them. Cut the cauliflower into 1.5" flowerets to yield about 2.5--3 C. When the beans have finished simmering, add the potatoes, cauliflower, salt, and additional water, and cook for an additional 15 MINUTES or until the vegetables are tender and the beans are thoroughly cooked. (This dish may be cooked up to this point and kept refrigerated for up to two days. Reheat thoroughly before proceeding with the recipe. These beans usually thicken with keeping. In addition, the vegetables, especially the potatoes, have a tendency to absorb a great deal of moisture from the stew. Therefore, always check the consistency of the stew before serving. If necessary add water, about 0.5 cup, to thin it to the desired consistency.) 12 Tbsp. ghee or light vegetable oil 1 tsp. cumin seeds 2--4 green chilies, seeded and shredded, or 0.25--0.5 tsp. red pepper 2 tsp. lemon juice 2--3 Tbsp. chopped fresh coriander leaves (or substitute 1--2 tsp. of dried coriander leaves) To make the tadka, heat the ghee over high heat in a frying pan. When it is very hot, add cumin seeds, and fry until they turn dark brown (about 15 seconds). Add green chilies or red pepper, stir for a moment, and immediately pour the contents of the frying pan into the stew. Add lemon juice and chopped coriander leaves. Stir well to mix. Check for salt, transfer the stew to a heated serving dish, and serve. ================ Mughal garam masala is a spice blend used in the lamb recipe that follows. ================ MUGHAL GARAM MASALA from Julie Sahni's "Classical Indian Cooking" This recipe captures, insofar as possible, the fragrance of the original classic blend that once filled the Moghul courts and perfumed their food. 0.5 C. (about 60) black, or 1/3 C. (about 200) green cardamom pods 2 cinnamon sticks, 3" long 1 Tbsp. whole cloves 1 Tbsp. black peppercorns 1.5 tsp. grated nutmeg (optional) Break open cardamom pods. Remove seeds, and reserve. Discard the skin. Crush cinnamon with a kitchen mallet or rolling pin to break it into small pieces. Combine all the spices except nutmeg, and grind them to a fine powder. Mix in the grated nutmeg, if desired. Store in an airtight container in a cool place. NOTE: This recipe may be cut in half. LAMB IN FRAGRANT GARLIC CREAM SAUCE---ROGAN JOSH from Julie Sahni's "Classical Indian Cooking" This is truly the finest example of the superb flavoring of Moghul cooking. With its velvety sauce, filled with the aroma of garlic butter, it is every inch an imperial dish. Although there are several versions of rogan josh, no variation equals this one from Kashmir, the northernmost state of India. For such a special preparation, use only the best: top-quality lamb free of all membranes and tissues, the freshest and sweetest smelling yogurt, and freshly ground spices. Traditionally, the meat is first marinated for several hours in a yogurt-spice mixture before being cooked in a the marinade. This process tenderizes the meat. But I find the lamb in this country so tender and of such good quality that I cut short this step. Instead, I let the cooked meat sit in its sauce for a short time before serving it. This allows the flavors of the sauce to permeate the meat and make it even more flavorful. 4 medium-sized onions (about 1 lb), peeled and quartered 2 Tbsp. chopped fresh ginger root 2 Tbsp. ground coriander 3/4 tsp. red pepper, or to taste 2.5 C. plain yogurt 0.5 C. sour cream 1 Tbsp. Kosher salt MARINADE. Put all the ingredients in the container of a blender or food processor, and process until the ingredients are finely pureed. [Note: I use a Cuisinart, therefore I must be a yuppie; right, Danke? I don't think this will all fit in a standard blender or one of the smaller Cuisinarts; in my DL-7 it was getting close to the top. I processed the dry spices first, then added and processed the ginger, then the onions, then the yogurt and sour cream. I don't think it would work so well if you dumped it all in at once. --JS] 3 lb. lean boneless lamb, preferably from the leg (marinade) 1/3 C. ghee, or 0.5 C. (one stick) melted sweet butter Cut the meat into 1.5" cubes and place them in large bowl. Pour the marinade and the ghee over it. Mix thoroughly to coat the meat pieces with the marinade. Cover, and let the meat marinate for at least 30 MINUTES at room temperature, or 2 HOURS in the refrigerator. (Remove from the refrigerator about 30 MINUTES before you are ready to cook the meat.) Transfer the meat, along with the marinade, to a heavy-bottomed pan (preferably one with a non-stick surface). Place the pan over medium-low heat, and gently bring the contents to a boil. Reduce heat, and simmer, covered, until the lamb is very tender. The lamb is done when a fork or thin skewer pierces it without any resistance (about 2--2.5 HOURS depending upon the heat, pan used, and above all, the quality of the meat). Stir frequently to prevent the sauce's sticking to the bottom of the pan and burning. 4 Tbsp. ghee, or 2 Tbsp. sweet butter mixed with 2 Tbsp. light vegetable oil 1 Tbsp. minced garlic 1 Tbsp. black cumin seeds, crushed, or 2 tsp. ground cumin 2 tsp. ground cardamom 1 tsp. Mughal garam masala 1 C. heavy cream milk or water if needed Heat the oil in a small frying pan over high heat. When it is very hot, add the garlic, and stirring rapidly, fry for 15 SECONDS. Immediately add the cumin, cardamom, and Mughal garam masala. As soon as the spices begin to sizzle and release their fragrance (about 3--5 SECONDS), turn off the heat and pour the perfumed butter, along with the spices, over the meat. Add the cream, and stir to distribute the ingredients. Let the meat rest at room temperature for 2 HOURS. When ready to serve, check for salt, then reheat the meat until piping hot, and serve. NOTE: Sometimes too much moisture evaporates during cooking, causing the ghee to separate from the sauce. If that happens, add a little milk or water, a tablespoon at a time, until the fat is incorporated back into the sauce. Do not degrease, as the fragrant ghee is one of the primary flavoring ingredients in this dish. NOTE: Rogan josh definitely improves in flavor with keeping. Therefore I would advise you to make it the day before you are planning to serve it. It keeps well in the refrigerator for up to 3 days, and also freezes well. Defrost thoroughly before reheating. To reheat, simmer gently over low heat until warmed through. As always, taste for salt, and if necessary, add a fresh batch of perfumed butter (using very little butter, of course). Subject: Malai wali murgh Sprinkle chicken with: 1/2 t salt 1 t ground cumin 1/2 t ground coriander 1/4 t ground turmeric 1/4 t cayenne some black pepper Set aside for about an hour in a covered dish. Put it in the fridge, obv. Hash: 6-7 cloves garlic 1 philadelphia inch ginger in a blender till smooth. add about 1/2 C water to facilitate this. Or use a hammer. Brown about 3lb chicken in hot oil till - um - brown. Set aside till they're a ll done. Hack up one onion (this is humor) and brown it in the above oil till very dark gold. Add that garlic/ginger paste till the water evaporates and you start to see oil again. Add some spices: 1 t ground cumin 1 t ground coriander 1/4 t turmeric 1/4 t cayenne Stir and fry for about half a minute. Add 2 medium peeled, chopped tomatoes. I use a can of them, and whirl them in the blender till they are smoosh. Turn the heat down to simmer and cook this whole mess for 3-4 minutes, stir in: 4 TBSP plain yogurt Stir this in one T at a time, making sure it's all mixed in before adding more. Otherwise it curdles. Then add: 1 C water Any juice that oozed out of the chicken 1 t salt the chicken bring to a boil and cook, covered, till the meat falls off the bones. Uncover, add: 1 t garam masala 6 TBSP whipping cream Mix well, then cook uncovered till the sauce is reduced and thickish. There is alot of goop on the bottom of the pan, stir this up as best you can without slo bberage. Eat. Have some more. Subject: Green Beans with 10 Cloves of Garlic Masaledar sem Serves 6 1.5lb green beans 1.5 inch fresh ginger 10 cloves garlic, peeled 1.5 C water 5 Tbsp oil 2 tsp whole cumin seeds 1 whole dried red chili lightly (LIGHTLY) crushed 2 tsp ground coriander seed 2 medium tomatoes, peeled and finely chopped salt to taste, about 1.5 tsp 3 Tbsp lemon juice or to taste 1 tsp ground, roasted cumin seed (roast 'em in a frying pan, then whack 'em wit h a hammer) black pepper Trim the green beans and cut them crosswise at 1/4 inch intervals (I assume thi s means to score them, not cut them in teeny bits). PUt the ginger and garlic in a blender with 1/2 C water and whirl till fairly smooth. Heat oil in a wide, heavy saucepan over a medium flame. When hot, put in the c umin. 5 seconds later, add the crushed chili. When it darkens (this doesn't t ake long), add the ginger-garlic paste and cook for about a minute. Add corian der, stir a few stirs, add tomatoes and cook for 2 minutes, smooshing steadily. Add beans, salt, and 1 cup water, bring to simmer, cover, and cook over low hea t for about 10 minutes, till beans are just tender. Uncover. Add lemon juice, roasted cumin and a whole lot of pepper (it says here). Turn heat up and boil till all liquid is gone, stirring gently. Watch closely, obv. Eat. ======================================================================== 23 Subject: Gujerati green beans Serves 4 1 lb green beans 4 Tbsp oil 1 Tbsp whole black mustard seed 4 cloves garlic, peeled and minced 1 hot dried red chili, coarsely crushed 1 tsp salt 1/2 tsp sugar Pepper Trim the beans and cut them into 1" lengths. Blanch (or use frozen beans), dra in, cool, set aside. (ask me if you do not know how to blanch. I use a microw ave for this). Heat the oil in a large frying pan. Add mustard seed. When they begin to pop, add garlic and stir till light brown. Add red pepper and stir a few seconds. Add green beans, sugar and salt, stir to mix. Turn heat to medium low, stir a nd cook about 8 minutes or till they taste spicy. Add pepper, mix and serve. Murgh Kaju Masala 1 4-pound chicken Salt to taste 1/4 cup oil 1 tsp turmeric 2 onions, mutilated 1 tsp paprika 8 cloves garlic, mutilated 1/4 cup raw cashews, ground to paste 1 inch hunk of ginger root 2 cups chicken stock 2 fresh chilies of doom 1/4 cup yogurt 3 tblst Curry powder 4 tomatoes, peeled and hacked 2 tsp Graham Masala 1/4 cup cilantro leaves (optional) Heat oil, add onions, garlic ginger, and chilies, fry until onions brown. add curry pwdr, graham masala, salt, turmeric, paprika, and cashew paste and cook for 5 min. (until oil separates from the masala (??)). Add the stock, mix, cook for 3. Mix in yogurt, tomatoes, and chicken, stir. Cover/simmer for 40 mins. Garnish with cilantro. I's use more cashews than it says, by half again. It was GREAT, but I was expecting a bit more of a cashew flavour, even if they say yr not supposed to taste individual ingredients. -Elvis Subject: The Indian version of Hamburger! This is based loosely on kheema matar in the Jaffrey book: A spiritual experience! oil 1 medium onion (this is humor, obv, but don't go overboard) 7 cloves garlic 1.5 lb ground meat (lamb is best but other meats are ok. Please, use ground, no t hunked up) 1" ginger (right) 2 chilis of doom, some seeds 1 tsp ground coriander seed tsp ground cumin seed 1/4 tsp cayenne about 3/4 C water Some canned tomatoes, drained and ground up (maybe 4, maybe) Some starchy vegetables - frozen peas, diced potatoes (leave the skin on) cauli flower, whatever salt to taste 1 tsp garam masala about 1 Tbsp lemon juice Heat the oil and fry only the onion till nice and brown. Add garlic and brown some more, only takes a few minutes. Add chilis, meat, ginger, seeds and cayenne. Stir around and cook till meat is no longer pink. Add water and tomatoes, boil, cover, simmer half an hour. Add vegetables, salt, garam masala, lemon juice and maybe some more water if yo u think it's looking dry, so you have enough water to cook the veg (obv). Cook till the veg are done, some take longer, this just takes practice. To server, scoop the meat and veg OUT of the liquid, which is mostly fat and ve ry gross indeed. Use a slotted spoon or something, or pour the whole mess thro ugh a collander. Serve with naan and/or rice. This is really good and moderat ely hot, about, as I say, a 6. Subject: Collection: About 20 Indian Recipes (38K) Lines: 1026 * Exported from MasterCook Mac * Basmati Rice Pilaf Recipe By : Nancy Mintz AT&T-Information Systems, UNIX System Developmen Serving Size : 1 Preparation Time :0:00 Categories : Indian Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 200 g Basmati rice (from Indian grocery or gourm 1 small onion 3 medium carrots 1 bay leaf 1 cinnamon stick -- crumbled 2 cloves 4 black peppercorns 1 ml cumin seeds 15 ml light vegetable oil 30 g butter 15 g kosher salt (or to taste) 1. Wash the rice in cool water, squeezing gently with your fingers, until the water runs clear. Put the rice in 500 ml 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 175 xC . 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 175 xC . 9. Remove from oven, let rest for 10 minutes, then serve. Author's 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. It is important to handle the rice gently so that the grains are not broken. It's also important to use whole spices; ground spices would overpower the rice. This dish can be re-heated in the oven. Difficulty : easy. Precision : measure the ingredients. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Bep's Barmi Goreng Recipe By : Michael Oudshoorn Department of Computer Science, Serving Size : 1 Preparation Time :0:00 Categories : Indian Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 50 g boemboe nasi goreng (dehydrated vegetables 1 ml sambal oedang kering (pepper condiment) 10 ml ketjap benteng manis (sweet soy sauce) 1 ml sambal oelek, -- (hot pepper condime 425 g peeled tomatoes 250 g Chinese noodles 500 g mince beef 100 g middle bacon 30 g tomato paste 1 medium onion 1. Soak the boemboe nasi goreng in hot water. 2. Dice and brown the onion, whilst boiling the noodles in another container. 3. Add mince and diced bacon to cooked onions, and brown. 4. To soaked the boemboe nasi goreng add tomatoes, sambal oedang kering, sambal oelek and ketjak benteng manis; mix well. More spices can be added to taste. 5. Drain the noodles. 6. Add tomato paste and Chinese noodles to cooked mince. Mix together. 7. Bring to even heat and serve. Author's Notes: This is a recipe that my mother, Bep, has perfected. I have no idea where the recipe originated from but it is a great dish that she has perfected over the years. The leftovers are great next day, hot or cold. Editor's note: this recipe is unique in the history of alt.gourmand in that virtually none of the ingredients is available in an ordinary North American grocery store. However, with a certain amount of difficulty I was able to find all of the ingredients in specialty food stores nearby (though admittedly I live in a wonderland of ethnic grocery stores and specialty markets.) The recipe is so delicious that it's worth including even though most readers will not be able to find the ingredients to make it. North Americans can read "ground beef" for "mince beef" and "bacon" for "middle bacon". You can make an interesting substitute for this dish by using Mexican seasonings instead of Indonesian; the flavor will not be at all authentic but some of the spirit is preserved. Difficulty : easy. Precision : approximate measurement OK - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Chicken Korma Recipe By : Brian Reid DEC Western Research Laboratory, Palo Alto CA Serving Size : 1 Preparation Time :0:00 Categories : Indian Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 chicken breast pieces (boned) In other wor 125 ml safflower oil 60 ml clarified butter (the Indians call this `` 6 medium yellow onions 3 garlic cloves 20 ml ginger 11 whole green cardamom seeds -- cracked. Or use 10 20 whole cloves 5 bay leaves 5 ml salt 7 1/2 ml coriander (ground) 2 1/2 ml cayenne pepper (or more to taste) 250 ml plain yogurt 125 ml water 125 ml milk 1. Cut the chicken breasts into bite-size pieces and set aside. Peel the onions and chop them fine. You should have about 3 cups of onion. Mince the garlic and add to the bowl of chopped onions. 2. In a big frypan that has a lid, heat the butter and oil, then saute the onions and garlic for about 10 minutes, until the first hint of browning. Use ``medium high'' heat. 3. Crack the cardamom seeds between your fingers, just to get the shell open. Att them to the pan. Add the ginger, cloves, bay leaves, and salt. Saute until the onions are nice and brown, about 5 more minutes. 4. Mix the coriander and red pepper with the yogurt. Add the yogurt to the frypan, stirring as you pour, slowly enough that the onion doesn't stop bubbling. It could take several minutes to do this, depending on the diameter of your frypan. 5. When the last of the yogurt dries up, add the chicken pieces and brown them. Add 1/2 cup water, reduce heat, cover, and simmer 20 minutes. 6. Stir in the milk and turn off the heat. It needs to sit a few minutes to let the flavors blend. The longer you let it sit after cooking, the better it will taste (up to several hours). 7. While the chicken is sitting, cook some rice. I make saffron rice to go with this dish. 8. Fish out the bay leaves, and as many of the whole cloves as you can find, before serving. Check to make sure it is moist enough (it should have the consistency of applesauce). Reheat over low heat. Serve. Author's Notes: I learned to like Indian food in London, where delicious Indian food can be had in simple restaurants at hamburger prices and the fare at fancy places ranks among the finest food on Earth. Back in America, to satisfy my new craving for good Indian food I had to learn to cook it myself. This is a Friday-night supper dish in our family - too complex for a weekday meal, and too plain to serve to company. Indian food is often quite elaborate, so by their standards this is a fast and simple dish. It is a classical Indian recipe, found in many cookbooks. Indians put a lot more salt in their cooking than this recipe calls for; if you want to make it more authentic you should double or triple the salt. Indians also don't like chicken skin, and will go to great lengths to prevent even small pieces of chicken skin from getting into the food. I rather like chicken skin myself, and I don't try very hard to keep it out of this dish. If you can't find green cardamom seeds, don't bother using white ones - they've been bleached and processed and don't have much flavor left. Use ground cardamom instead. Difficulty : moderate (timing is somewhat important) Precision : Approximate measurement OK. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Chicken Vindaloo Recipe By : Jim Mattson University of California at San Diego, La Jolla, Serving Size : 1 Preparation Time :0:00 Categories : Indian Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ml whole cumin seeds 5 ml black peppercorns 5 ml cardamom seeds 10 cm stick cinnamon 8 ml whole black mustard seeds 5 ml whole fenugreek seeds 75 ml white wine vinegar 5 ml salt 5 ml cayenne pepper 5 ml light brown sugar 150 ml vegetable oil 2 large yellow onions -- peeled and cut into 100 ml water 2 cm cube of fresh ginger -- peeled and coarsely 9 cloves garlic -- peeled and coarsely 15 ml ground coriander seeds 2 1/2 ml ground turmeric 1 kg boneless chicken breast -- cut into bite-sized 250 ml tomato sauce 250 g new potatoes -- peeled and quartere 1. Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a spice grinder. In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar. Set aside. 2. Heat oil in large saucepan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. Remove onions with a slotted spoon and put them in a blender. Turn off the heat, but do not discard the oil. Add 50 ml water (or more if necessary) to the onions and blend until you have a smooth paste. Add this onion paste to the spices in the bowl. This mixture is the .I vindaloo paste. 3. Put the ginger and garlic in a blender. Add 50 ml water and blend until you have a smooth paste. 4. Heat the remaining oil in the saucepan over medium heat. When hot, add the ginger - garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir a few seconds. Add the chicken, a little at a time, and brown lightly. 5. Add the vindaloo paste, tomato sauce and potatoes to the chicken in the saucepan. Stir and bring to a slight boil. 6. Cover the saucepan, reduce heat to low, and simmer for about an hour, or until potatoes are tender. 7. Serve over rice. Author's Notes: Nearly every Indian restaurant serves something that it calls Chicken Vindaloo, but the dish varies greatly from place to place. This recipe is a modification of a vindaloo recipe that appears in Madhur Jaffrey's Indian Cooking (Barron's 1983). I've attempted to approximate the Chicken Vindaloo served at The Tandoor Palace on Second Avenue in New York. Don't undercook the onions. They should be cooked until dark brown. If the onion paste turns out gray rather than brown, then the onions were not cooked enough. This dish is very, very hot. It may not seem so at first, but the spices have a cumulative effect that builds up over the course of the meal. Difficulty : moderate. Precision : approximate measurement OK. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Dhana Ghosht Recipe By : Mukesh J Patel University of Edinburgh, Centre for Cognitive Serving Size : 1 Preparation Time :0:00 Categories : Indian Lamb Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 700 g stewing lamb -- trimmed of fat and 500 ml full fat natural yogurt 6 garlic cloves -- crushed 20 ml ground coriander 2 lila murcha -- (fresh green chilli pepper -- crushed 20 ml paprika 18 ml salt 60 ml cooking oil (mustard oil is best) 2 medium onions (or more to taste) 15 ml cummin seeds 5 ml turmeric powder 10 ml black mustard seed 20 g ginger -- coarsely crushed 10 ml red chilli powder (also called cayenne pep 100 g fresh coriander 1. Dice the meat into bite-size cubes, and soak in warm water for 2-3 minutes. 2. Mix the paprika, ground coriander, salt, crushed garlic, and crushed green chillies with yogurt. Drain the lamb and add to the yogurt marinade. 3. Leave to marinate for at least six hours. Ideally it should marinate in the refrigerator for 24 hours. 4. Dice the onions into thin semi-circles. In a large saucepan or a generous frying-pan, heat the cooking oil over a high flame. Add the onions when the oil is hot enough to ``steam''. Reduce the heat to medium and stir occasionally. Fry the onions until they change colour to a deep red/brown. This should take 10 to 15 minutes. 5. At this point add the black mustard seeds and stir a few times. Then add the ginger, cummin seeds, red chillies and turmeric powder. Increase the heat and fry this ``masala'' for a couple of minutes. 6. Add the marinated lamb to the masala and mix well. 7. At this point you have two options, either to cook the meat on the stove or to bake it. Stovetop cooking takes less time but requires fairly constant stirring. It should be cooked in a covered saucepan on a low to medium flame for about 45 minutes. Add water if the sauce gets too dry and begins to stick. For baking, transfer it to an ovenproof casserole, cover it, and bake for 1 1/2 hours at 95 xC . Check occasionally, though you are unlikely to need to add any water to the sauce. 8. Finally, prepare and wash the fresh coriander in cold water. Only the leaves and the tender stems should be retained. Chop coarsely and mix well just before serving. If you don't have any fresh coriander, then mix in 15 ml of coriander powder. Serve with well buttered (boiled) rice or pita bread, and fresh salad. Author's Notes: This is a family variation on a popular North Indian dish. I cook it whenever I could get hold of fresh coriander, which in Edinburgh is seldom. I don't know its authentic Indian name. We simply call it ``dhana lamb'' as that's how its always cooked at home. Dhana means ``coriander'' in Gujarati. Take care not to burn the onions and don't overcook the masala just before mixing in the marinated meat. I think the dish tastes a lot better if it is baked. It's even better if cooked for a longer period at a lower temperature. Difficulty : easy to moderate. Precision : approximate measurement OK. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * East Indian Shrimp in a Tandoori Marinade Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Ethnic Seafood Barbecue Marinade Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds shrimp medium, shell, deveined 16 ounces plain yogurt 6 tablespoons fresh lemon juice 1 1/4 teaspoons cayenne 1 1/4 teaspoons pepper 1 1/4 teaspoons turmeric 1 1/4 teaspoons curry powder 4 teaspoons paprika 1/2 teaspoon salt 2 teaspoons garlic -- finely minced 2 teaspoons ginger root -- minced Thread shrimp on 8 10 inch skewers and lay on a jelly roll sheet or any pan that will hold them in one layer. Marinate shrimp: In a small bowl, mix all ingredients well and spoon over skewered shrimp, cover completely. Slip into a plastic bag and refrigerate for at least 6 hours. Grill shrimp: Grill skewered shrimp over ashed coals for 3-4 min. Turn and continue cooking 3 min. more until done. serve immediately with lemon wedges and onion slices. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Indian Ribs Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Ribs Barbecue Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 11 ounce Jar tandoori paste 1 pound plain yogurt 1 clove garlic -- to taste 1 inch ginger root -- peeled 4 whole serrano chiles, stemmed and seeded 1/2 bunch cilantro 1 tablespoon ground cumin red food coloring 3 pounds lamb ribs oil Combine tandori paste, yogurt, garlic, ginger root chiles, cilantro and cumin in a blender and blend until pureed. Add a few drops red food color ( enough to make bright red). Pierce rib meat with fork. Coat with marinade, cover and refrigerate overnight. Drain ribs from marinadeand place meaty side on grill rack about 4 inches from heat. grill up to 10 min. brushing with oil as ribs cook. Turn ribs and cook 5 min. more. Note: For spicier taste, patak's bottled curry paste can be added to marinade. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * KEEMA MATTAR Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Lamb Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Ghi 3 md Onions -- finely chopped 1 1" thick piece of ginger -peeled & minced 5 Garlic clove -- peeled/minced 6 Whole cloves 1/2 Teaspoon Cinnamon 1 Tablespoon Powdered coriander 1 Tablespoon Powdered cumin 1 Teaspoon Turmeric 1 Teaspoon Salt 1/4 Teaspoon Red pepper 3 Tablespoon Tomato paste 2 Tablespoon Yogurt -- plain 2 Pound Lamb -- ground 1 Cup Peas Heat butter or margarine in wide pot. Add onions and saute until they brown lightly. Add spices and stir well. Add tomato paste and yogurt and cook 10 minutes. Add lamb, breaking it into fine mince with a wooden spoon. Make sure the mixture has no lumps. Bring to a boil, lower heat and cook 50 minutes. Add peas and simmer to heat through. Serve with naan or rice. Yield: 8 servings as part of a large meal. Recipe from Louisville pediatric cardiologist Surgeet Singh in Food Editor Sarah Fritschner's 01/28/90 "Home Cooking Indian Style" article in "The (Louisville, KY) Courier-Journal 'Magazine.'" Pg. 26. Posted by Cathy Harned. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Lamb Vindaloo Recipe By : Nicholas Horton Aiken Computation Lab, Harvard University, C Serving Size : 1 Preparation Time :0:00 Categories : Indian Lamb Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 kg cubed lamb 30 ml coriander seed 15 ml cumin seed 1 kg crushed tomatoes 14 crushed garlic cloves 6 bay leaves 5 cm finely chopped fresh ginger 2 1/2 ml ground black pepper 2 1/2 ml cardamon seed 2 1/2 ml cinnamon 2 1/2 ml cloves 2 1/2 ml cayenne 10 ml ground mustard seed 15 ml turmeric 250 ml wine vinegar 2 medium onions 2 medium potatoes 15 ml butter 1 . Lightly roast the cumin seed and coriander seed by frying with no oil for a minute or so, stirring constantly. Grind these and combine them into a paste with the other spices, the garlic, ginger, and the vinegar. 2 . Add the lamb to the marinade and mix well. Refrigerate for 3-24 hours while mixing every few hours as convenient. 3. Finely chop the onions and potatoes and saute them for 5 minutes in the butter. 4. Add lamb and spice paste and simmer over low heat for half an hour. Author's Notes: Very loosely based on Dharamjit Singh's recipe in Indian Cookery: A Practical Guide. Most restaurants that serve this dish pronounce it vinDAloo, with the stress on the second syllable. The marinating does add a lot of flavor and makes the meat much more tender. This can be skipped if need be. Difficulty : easy (though it's easy to burn the spices while roasting them). Precision : approximate measurement OK. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Mattar Paneer - Clawson Recipe By : Long Clawson Dairy Ltd, Melton Mowbray, Leicester, England Serving Size : 4 Preparation Time :0:00 Categories : Vegetarian Cheese/eggs Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Paneer -- cubed and fried 1 pound mattar (green peas) 2 medium onions -- minced 1 green chile -- chopped 1 clove garlic -- crushed 1 teaspoon turmeric 1 teaspoon ground coriander 1/2 teaspoon chili powder 4 ounces tomatoes -- fresh or tinned 2 teaspoons oil fresh coriander leaves -- chopped salt -- to taste A spicy and nutritious main meal. Heat the oil, stir fry onions, garlic, ginger and chilli, add spices except salt, cook 1-2 minutes then ad tomatoes and salt. Gradually add a little water to reduce the tomatoes to a puree and cook until the oil separates from the masala. Add the peas, add the fried paneer and stir well. Cover with just enough water to come 1" above the paneer mixture, cover and cook gently until the mattar are cooked and the sauce thickened. Sere garnished with chopped coriander and parsley. - - - - - - - - - - - - - - - - - - NOTES : Entered into MasterCook by: Garry Howard, Cambridge, MA garhow@hpubmaa.esr.hp.com * Exported from MasterCook Mac * Murgh Kurma Recipe By : Andy House Software Engineering Institute, Pittsburgh, PA, U Serving Size : 1 Preparation Time :0:00 Categories : Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 green cardamon pods 1 kg chicken meat 250 ml plain yogurt 7 whole cloves 5 ml salt 10 ml cinnamon 5 ml turmeric 1 medium onion 7 Szechuan peppercorns 60 ml vegetable oil 2 bay leaves 3 garlic cloves (to taste) 1 ml ginger root 5 ml black pepper 50 ml tomato puree 250 ml water 1. Thoroughly clean the chicken pieces, then marinate with yogurt and salt for 1 hour. 2. Meanwhile, prepare the spices. Chop the garlic and ginger, then add black pepper to this mixture. Set aside in a small bowl. 3. Near the end of the hour of marinating, melt the shortening in a coverable skillet (woks will do). Chop the onion, and brown in the skillet for about 10 minutes. 4. After the onions are ready, add the garlic/ginger/pepper mixture. Let simmer for approximately 5 minutes, then add the chicken. 5. Let the chicken simmer for approximately 30 minutes or until cooked. 6. Add the cardamons, cloves, cinnamon, turmeric, and bay leaves. Leave them whole. Simmer for 5 minutes. 7. Finally, add the tomato puree and water to the mixture, and cook until the mixture has thickened. Author's Notes: Serve with rice and chapati. Difficulty : moderate. Precision : approximate measurement OK. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Murgh Musallam Recipe By : Joseph Sotham University of British Columbia, Vancouver BC Serving Size : 1 Preparation Time :0:00 Categories : Indian Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 chicken 1 piece fresh ginger (about 2 cm of a ginger root) 13 garlic cloves 1 large onion 1 cinnamon stick 2 whole brown cardamom pods 4 whole green cardamom pods 1 whole star anise (use all 8 arms and the s 13 black peppercorns 7 cloves 5 ml turmeric 5 ml red chili powder (or substitute fresh red 2 green chilies 125 ml yogurt 60 ml oil (preferably ghee, if available) salt to taste fresh coriander leaves (optional) 1. Clean and joint chicken. If you don't like the skin, remove it. 2. Mash the ginger into a paste (or chop finely) and mince the garlic. 3. Heat oil in a large frying pan. Use ``medium high heat''. 4. Break apart the star anise to release the seeds inside the arms. To the frypan, add onions, cinnamon stick, cardamom pods, star aniseed, peppercorns, cloves, garlic and ginger. Be careful not to burn the garlic. Saute until the onions are cooked but not browned. 5. Add the chicken, turmeric, and chili powder and cook on a medium heat, stirring often. 6. When the oil starts to separate (the gravy will have oil floating on its surface), add the yogurt and cook till the chicken is done and the gravy is thick. Finally, add the fresh coriander leaves. Author's Notes: This recipe is the real thing. Throw out your curry powder: you'll never use it again once you've tried this recipe. Chicken curry using the real spices cannot be beat!! This is the basic recipe. Try varying the whole spice combinations until you find a favorite. The recipe doubles well. A cardamom pod is not the same thing as a cardamom seed. Make sure you get the pods. A pod is about the size of a pea, and contains seeds inside it. Don't substitute the ground version of any of the whole spices, the effect will not be the same. And don't use white cardamom pods. You may want to remove the smaller whole spices prior to adding the yogurt so that unwitting guests don't eat them. Try the recommended quantity of garlic. The flavour is surprisingly subtle. More yogurt makes more gravy. Also a longer cooking time. Vary the amount of chilies to suit your taste. This recipe is medium hot. I hope this satisfies your mouth-hunger. The spice quantities may be varied to suit your preferences. Difficulty : easy, though timing matters when cooking the onions. Precision : measure the oil. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * NAAN Bread #2 Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Breads Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Flour 1 Package Yeast -- dry 2 Teaspoon Salt 1 Cup Water -- hot 1 Cup Buttermilk -- or yogurt 1 Egg -- (room temp) 2 Tablespoon Oil 1 Tablespoon Honey -- or sugar 2 1/2 Cup Flour Butter -- melted (opt) -- garnishes * * If desired, you can use cornmeal or sesame or poppy seeds on the bread. Combine 1 cup flour, yeast, and salt in a mixing bowl. Stir in water, buttermilk, egg, oil and honey. Beat until smooth with an electric mixer. Stir in enough remaining flour to form a soft, sticky dough. Turn onto a floured surface, continue to work in flour until dough is stiff enough to knead. Knead until smooth and elastic, but still soft (3 to 5 minutes). Place in an oiled bowl; turning once to coat top of dough. Cover; let rise until double in bulk (about 45 minutes). Punch dough down. Shape into 16 equal balls. Let rest 5 minutes. Roll out each ball to a 1/4-inch thick round. If desired, brush with melted butter and sprinkle with garnishes. Set on baking sheets. Bake at 450 degrees F. for 5 to 8 minutes. NOTE: There is no second rising in this recipe so that you get flat loaves. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * NAAN Bread Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Breads Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Cup Flour 1 Tablespoon Sugar 1 Tablespoon Baking powder 1/4 Teaspoon Baking soda 1/2 Teaspoon Salt 2 Egg 1 Cup Milk 4 Tablespoon Ghi In a deep bowl, combine the flour, sugar, baking powder, baking soda and salt, and stir with a large spoon or fingers until well mixed. Make a shallow well in the center, drop in the eggs, and stir them into the flour mixture. Stirring constantly, pour in the milk in a slow, thin stream and continue to stir until all the ingredients are well combined. Gather the dough into a ball and place it on a smooth, slick surface such as a jelly roll pan or marble slab. Knead the dough for about 10 minutes, until the dough is smooth and can be gathered into a soft, somewhat sticky ball. Sprinkle a little flour over and under it from time to time while kneading to cut down on sticking. Moisten the hands with a teaspoon of ghi, gather the dough into a ball, and place it in a bowl, cover with a towel, and let the dough rest in a warm, draft-free place about three hours. Slide two large ungreased baking sheets into the oven and preheat the oven and the pans to 450. Divide the dough into six equal portions. Moistening the hands with ghi occasionally, flatten and form each portion into a teardrop-shaped leaf, wide at the base and tapered at the top. Each leaf should be about six inches long and 3-1/2" across at its widest point, and about 3/8" thick. Arrange the bread leaves side by side on the preheated baking sheets and bake them in the middle of the oven for six minutes, or until they are firm to the touch. Slide the leaves under the broiler for a minute or so to brown the tops lightly. Serve hot or at room temperature. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Rasgulla - Clawson Recipe By : Long Clawson Dairy Ltd, Melton Mowbray, Leicester, England Serving Size : 4 Preparation Time :0:00 Categories : Desserts Cheese/eggs Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces paneer 1 pound caster sugar 2 1/2 pints water 6 green cardamoms 2 tablespoons milk small pieces of sugar cubes few drops rose essence One of the most exciting and entertaining Indian delicacies. Bring to the boil sugar, water and cardamom to make the syrup. Add the milk and skim off any residue. Simmer. Knead paneer, break off walnut sized pieces, shape into smooth balls without survace cracks, place small piece of cupe sugar in the centre and re-shape into smooth ball. Immerse balls carefully into the simmering syrup, cover tightly and boil for 25-30 minutes until the rasgullas have doubled in size. Set aside to cool. Add a few drops of rose essence and chill well before serving. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * SADA NAAN Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Indian Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Cup Flour, all purpose -- 450 g 5/8 Cup Milk; or warm water -- 150 ml 2 Tablespoon Yogurt 1 Tablespoon Yeast -- dried 1 Teaspoon Sugar 3 Tablespoon Ghi -- or butter 2 Tablespoon Poppy seeds 1 Tablespoon Sesame seeds - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * TANDOORI MURGH (TANDOORI CHICKEN) Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Barbecue Poultry Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pound Chicken;drumsticks -- breasts -or thighs 1 each Ginger -- fresh 1/2" piece 4 each Garlic cloves 1/2 cup Yogurt -- plain -Salt -- to taste 1/4 teaspoon Cayenne pepper 1 teaspoon Paprika 1/2 teaspoon Garam masala -- * 1/2 teaspoon Coriander seeds -- ground 1/2 teaspoon Cumin seeds -- ground 1 dash Lemon juice * I use a blend of 1 nutmeg, 1 1/2 tsp green cardamom pods, 4 i' cinnamon sticks, 1 Tbsp whole cloves, 1 tsp peppercorns & 1 tsp cumin seeds all ground together Skin the chicken, wash & pat dry with paper towel. Make deepcuts on the surface with a knife. Mince or grate ginger and garlic. Transfer to a small bowl and add the spices. Mix well, then rub the paste into the chicken and let marinate serveral hours in refrigerate. Cook chicken on grill or in broiler (30 minutes for legs), basting with leftover marinade and turning to ensure even cooking. Serve with a dash of lemon juice. Serves: 4-6 Source:_From Bengal to Punjab: The Cuisines of India_ posted by Anne MacLellan - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Vegetable Raisin Curry with Couscous Recipe By : Serving Size: Serving Size : 1 Preparation Time :0:00 Categories : Vegetarian Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Cup Sliced almonds 1 Teaspoon Oil 1 Each Large onion 1 Teaspoon Bottled minced garlic 1 Tablespoon All purpose flour 2 Teaspoon Curry powder 1/4 Teaspoon Cayenne pepper 1 Each 16 oz. pkg frozen mixed - vegetable medley 1/3 Cup Dark or golden raisins 1/2 Teaspoon Salt 2 1/2 Cup Vegetable broth - divided 1 Cup Cuscous -- uncooked Heat oven or toaster oven to 350 degrees. Place almonds in a single layer on a baking sheet. Bake for about 5 minutes or until golden brown. While the almonds are baking, heat oil in a large saucepan over medium-high heat. Coarsely chop onion. Cook onion and garlic in butter for 2 minutes, stirring occasionally. Stir in flour, curry powder, and cayenne pepper and cook for 30 seconds, stirring constantly. Stir in vegetables, raisins, salt and 1 cup of the broth. Cover and bring to a boil over high heat. Reduce heat to low and continue cooking, covered, for 10 minutes, stirring occasionally. While the curry is cooking, bring the remaining 1 1/2 cups broth to a boil in a small saucepan. Stir in couscous and remove from heat. Cover and let stand for 5 min. or until liquid is absorbed. Fluff with a fork. Serve vegetable curry over couscous and sprinkle with almonds.