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* Exported from MasterCook * !!!Read Me! Recipe By : Bill Wight Serving Si e : !

"reparation #ime :$:$$ Categories : %nformation *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ***%nformation*** #he recipes in this collection )ere collected* corrected* edited and categori ed +y Bill Wight, -o' may redistri+'te this collection in any form as long as this message is incl'ded, .or comments or s'ggestions* email me at: Bill/Wight/C&0yahoo,com Some ans)ers to fre1'ently asked 1'estions a+o't my recipe collection: % notice that yo' have edited and corrected many of the recipe archives yo' have on yo'r page, What did yo' edit o't and correct2 Many of the recipes in this collection )ere typed* formatted and posted in the late !34$5s and early !33$5s to vario's +'lletin +oards +efore the %nternet came into +eing, #hese recipes )ere often formatted for a recipe management program called MealMaster, 6'ring the years* the recipes have +een posted and reposted to vario's mailing lists and ne)sgro'ps on the %nternet, #hey often pick 'p errors d'ring reformatting and reposting, % have also converted many of these recipes from We+ page format and MealMaster format to MasterCook format, #his conversion process often introd'ces errors into the recipe, % have attempted to correct the conversion errors, % have also removed the names of the people )ho typed* formatted and posted these recipes, % have kept the recipe a'thor or creator )here kno)n, % have also removed d'plicate recipes and % have attempted to make some sense o't of the recipes categories, % notice that yo' have removed all the n'trition data from the recipes in yo'r collection, Why did yo' do this2 Since many of the recipes in this archive )ere typed and formatted several years ago and they often contain conflicting n'trition information* % have decided to strip o't the n'tritional data from all the recipes % edit, %f yo' have a c'rrent version of MasterCook 78,$9 it )ill calc'late n'tritional data more acc'rately than the older versions, So after yo' import the recipes into yo'r copy of MasterCook* yo' )ill have 'p(to(date n'tritional data availa+le, %f n'tritional data is important to yo'* make s're that the serving si e looks reasona+le, Many recipes have a serving si e set to the MasterCook defa'lt setting of 5!5, So n'tritional data )o'ld ass'me the entire recipe is one serving and report the data incorrectly, % have tired* as % edited the recipes* to correct the serving si e if it )as set to :!: to a reasona+le serving si e +ased on the recipes ingredient amo'nts, ((((((((((((((((((

* Exported from MasterCook * :Milk: "'dding Recipe By : ;'mar Ramanathan Serving Si e : < "reparation #ime :$:$$ Categories : S)eets East %ndian &ppeti ers *%ndian 6esserts &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( 8 c'ps lo)fat rice milk = +ananas (( p'reed = teaspoons apple +'tter = ta+lespoons +ro)n rice syr'p !>= teaspoon gro'nd cardamom Children )ill love this p'dding, Boil rice milk and red'ce the heat to lo), Stir the milk occasionally, Simmer the milk for a+o't ?$ min'tes 'ntil the milk is red'ced +y a+o't =>? of its vol'me, &dd +anana p'r@e and apple +'tter, &dd +ro)n rice syr'p and cardamom, Cool and keep in a refrigerator, Serve chilled, Aints: &dd dried fr'its and !>< teaspoon pistachios or almonds or cashe)s for variety 7optional9,

(((((((((((((((((( * Exported from MasterCook * & Mids'mmer Bight5s 6ream Recipe By : Serving Si e : ! "reparation #ime :$:$C Categories : Beverages *%ndian &mo'nt Meas're %ngredient (( "reparation Method

(((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= c'p orange D'ice ?>4 c'p mango D'ice ! !>4 teaspoons fresh lime D'ice !>? c'p ginger ale ***#E F&RB%SA*** = cherries ? orange slices ! sprig mint leaves "EGR orange D'ice in an all p'rpose t'lip 7&"#9 glass, &dd the mango D'ice and fresh lemon D'ice* follo)ed +y ginger ale, Stir once, Farnish )ith cherries* orange slices and mint leaves,

(((((((((((((((((( * Exported from MasterCook * & #raditional Side 6ish Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : 6ressings East %ndian &ppeti ers *%ndian Side 6ish &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! tomato (( c'+ed ! red onion (( sliced thin ! fresh hot (( or mildly hot pepper (( sliced ! ginger (( 7some matchstick slices9 ! fresh lemon D'ice ! salt to taste %n a +o)l add the veggies* some salt and s1'ee e lemon D'ice into the +o)l, cover, let stand in fridge for at least !>= ho'r +efore serving, tastes great )ith channa masala and roti or as the prime :ch'tney: )ith aloo parathas,

(((((((((((((((((( * Exported from MasterCook * &am Hhassi Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p diced fresh mango !>= c'p chilled orange D'ice ? ta+lespoons clear honey = c'ps rich milk (( chilled ! pinch garden rose petals (( optional Com+ine mango* orange D'ice and s)eetener in food processor, Blend for ! !>= min'tes, "o'r milk into processor and process till it has expanded and +ecome frothy, &dd the mango p'ree, "rocess for a+o't ! min'te, "o'r into chilled glasses, Farnish )ith the rose petals if so desired, Serve immediately,

(((((((((((((((((( * Exported from MasterCook * &amti Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= c'p yello) gram dal

! ! ? =

c'rry leaves +ay leaf cloves green chillies !>= ta+lespoon coriander finely chopped ! teaspoon +lack maharashtrian masala (( 7refer masalas9 !>< teaspoon garam masala !>< teaspoon dhania (( 7coriander seed9 (( t'rmeric po)der salt to taste < c'ps )ater ! ta+lespoon oil or ghee !>= teaspoon c'min I m'stard seeds Wash and soak dal for !C min'tes, "ress're cook till very soft 7< )histles9, Cool cooker and remove, 6rain )ater from dal and save, Frind dal to a fine paste either on stone or in a mixie, Mix )ith )ater and resid'al )ater of dal, Blend )ell till smooth, Aeat oil in a deep sa'cepan, &dd seeds* c'rry leaves* allo) to spl'tter, &dd slit chillies* cloves* +ayleaf* and sa'te one min'te, Make paste of masalas in !>< c'p )ater, &dd paste* fry f'rther one min'te, &dd dal, Bring to a +oil and simmer for 4(!$ min'tes, &dd chopped coriander, Serve hot )ith p'ran polis 7refer9 Making time:?$ min'tes 7excl'ding press're cooking time9 Makes: C(8 servings Shelflife: Best fresh

stalk

(((((((((((((((((( * Exported from MasterCook * &appa Recipe By : Serving Si e : < "reparation #ime :!:$$ Categories : Breads *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ? c'ps rice flo'r ! slice +read salt to taste ! teaspoon s'gar = ta+lespoons toddy < c'ps cocon't milk SE&; the +read in cocon't )ater, Mix the rice flo'r* salt* s'gar* toddy and +read soaked in cocon't )ater to o+tain a soft do'gh, Cover the do'gh )ith a m'slin cloth and leave overnight 7for != ho'rs9 to rise, &dd s'fficient cocon't milk to the do'gh and mix it to make a thick +atter, Aeat a small iron pan )ith side handles or a kadai, Frease it )ell )ith oil, "o'r in a+o't five ta+lespoonf'ls of the +atter, Hift the pan )ith the side handles and give it a circ'lar t)ist 'ntil the pan is coated right aro'nd )ith the +atter, 7Break an egg at this stage into the center of the hopper to make an egg hopper9, Cover )ith a tight fitting lid and cook on lo) heat 'ntil the sides or +order is crisp +ro)n and lacy )ith a soft and cooked center, Serve )ith any of the sam+als and hoddha, #o prevent the hoppers from sticking to the pan* fry the yolk of an egg in the pan +efore preparing the hoppers,

(((((((((((((((((( * Exported from MasterCook * &+enaki "'mpkin Candy Recipe By : #ri#o)n6e+0aol,com Serving Si e : ! "reparation #ime :$:$$ Categories : Candy 6ressings Jegeta+les East %ndian

&ppeti ers

*%ndian

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = po'nds p'mpkin (( 7= to ?9 ! !>= teaspoons +aking soda = !>= c'ps s'gar !>= c'p )ater D'ice and est of ! lemon (( 7optional9 ? sprigs fresh cilantro (( 7optional9* 7? to <9 "eel and seed p'mpkin and c't it into =K< inch strips, Stir +aking soda into eno'gh )ater to cover the strips, &dd p'mpkin strips and allo) to soak != ho'rs, 6rain and rinse p'mpkin in r'nning )ater, 6rop p'mpkin strips into a pot of +oiling )ater and cook 'ntil tender* +'t not soft, Remove the p'mpkin strips and crisp in a +o)l of ice cold )ater* then drain, Com+ine s'gar )ith !>= c'p )ater* lemon D'ice and cilantro in a sa'cepan, Aeat* stirring* 'ntil s'gar is dissolved* then +oil slo)ly* )itho't stirring for !$ min, &dd p'mpkin strips* cover the pot* and simmer for a+o't =$ min* 'ntil syr'p is thick and strips are +rittle, Spread candy o't on a rack or on a )ax paper(covered tray to dry for at least !$ ho'rs, Roll in additional s'gar if desired and store in an airtight container,

(((((((((((((((((( BE#ES : Makes a+o't ! po'nd,

* Exported from MasterCook * &+o't "'lses Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! info +elo)

%smael Merchant )rites: :.ood helps 's esta+lish or cement relationships )ith other people* and this is the aspect of cooking % find most enDoya+le, -o' can do )itho't many things in life* +'t not food and the enDoyment of eating ( 'nless* of co'rse* yo' +ecome an ascetic or a fakir and +ecome radically self(s'fficient, % co'ld never +ecome a hermit +eca'se of missing the deep feeling of accomplishment and comm'nion % have )hen preparing a meal for friends, :#he recipes in this section LChapter !!* "'lsesM are made )ith p'lses 7dried lentils* +eans* and peas9 )hich nearly every c'lt're 'ses in it cooking and )hich appear at nearly every %ndian meal, #here are many different varieties* and it is f'n discovering the different sorts availa+le from %ndian shops, #hey all have their o)n partic'lar 1'alities* )hich yo' )ill learn a+o't as yo' experiment )ith them, Ao)ever* there are some general g'idelines, :&ll p'lses sho'ld +e picked over caref'lly to remove any small stones* papery h'sks* and stems* then )ashed and drained, Except for the familiar )hole green E'ropean lentils* most of the )hole p'lses need overnight soaking covered +y a+o't three times their vol'me of cold )ater, Beca'se )hole %ndian p'lses are generally smaller than the ones 'sed in the West* most of them need only t)o ho'rs5 soaking +efore they are ready to cook, %f they have +een h'lled and>or split as )ith masoor dal* yo' can dispense )ith presoaking altogether, #he exception* and nat'rally there is one* is )ith ka+li and kala chana, Hike their Western co'nterparts* these chick(peas need 'p to t)elve ho'rs5 presoaking,: :#his +eing said* to avoid indigestion +e s're to cook the prepared p'lses in fresh )ater 'ntil they are tender, Gndercooked p'lses are +ad ne)s, :Some of the most common kinds of p'lses 'sed in %ndian cooking are as follo)s: Chana dal 7or gram dal9 are h'lled and split chick(peas, 6eep yello) in color* these p'lses do not need soaking +efore cooking,: :;a+li chana are yello) chick(peas, Gnh'lled and +eige in color* they need overnight soaking +efore cooking, :;ala chana are small +ro)n or +lack chick(peas, Hike ka+li chana* they re1'ire long presoaking and cooking to +ecome tender, :Continental masoor are )hole greenish(+ro)n lentils, .lat and oval(shaped* they originated in the West and )ere adopted +y %ndia* so they sho'ld already +e fairly familiar to yo', #hey do not need presoaking,: :Masoor are +ro)n %ndian lentils, Whole +'t smaller than continental masoor* they do not re1'ire presoaking, :Masoor dal are split masoor )hich are tiny and salmon( pink +eca'se they have also +een h'lled, #hey do not need presoaking and t'rn yello) )hen they cook, :Moong +eans 7or hari dal9 are dark green* small* and slightly cylindrical in shape, #hey need =(< ho'rs5 soaking +efore cooking* +'t if oversoaked they )ill spro't and +ecome moong +ean spro'ts so familiar in the West,: :Moong dal chilka are split moong +eans* green on one side and pale on the other, #hey do not need presoaking, :Moong dal are split* light yello)* and rectang'lar in shape +eca'se they are h'lled, #hey do not need to +e soaked +efore cooking,

:#oor dal 7or arhar dal9 are a h'lled* split p'lse* a little larger than chana dal, 6'll and yello)(colored* they do need presoaking,: :Grid 7or +lack matpe9 are small* d'll* and +lack* similar in si e and shape to moong +eans, #hey m'st +e presoaked, :Grid dal are split 'rid that do not need to +e soaked +efore cooking, :Washed 'rid dal are off()hite +eca'se they have +een h'lled and )ashed as )ell as split, #hey do not re1'ire presoaking,: :#his list may seem long and over)helming* +'t % s'ggest that yo' +egin yo'r experience in dal cooking )ith only one or t)o types of p'lses first, Stick to the same type 'ntil yo' are familiar and 1'ite confident )ith it, #hen add another to yo'r repertoire and so on, % )o'ld s'ggest yo' start )ith continental masoor* )hich is the most common kind* or possi+ly chana dal or masoor dal,: .rom :%smail Merchant5s %ndian C'isine: +y %smail Merchant, Be) -ork: Simon and Sch'ster* %nc,* !348, %SBB $( 8N!(84<NN(3, "p, !3C(!3N,

(((((((((((((((((( * Exported from MasterCook * &char Fosh Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry Ham+ *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! po'nd lam+* c't into ch'nks ! teaspoon chile po)der 7more to taste9 !>= teaspoon t'rmeric !>= teaspoon m'stard seeds !>? teaspoon onion seeds !>= teaspoon fen'greek seeds = teaspoons ginger(garlic paste ! teaspoon dry mango po)der < ta+lespoons oil = lemons salt to taste

Aeat oil in a pan* add lam+ pieces* salt* ginger(garlic paste and cook 'ntil all the )ater evaporates, #ake half of m'stard seeds and fen'greek seeds* +lend them to a fine po)der* and add to the lam+ pieces, &lso add dry mango po)der* garam masala to the pieces and remove from heat, Aeat a little oil in another pan* fry remaining fen'greek seeds* m'stard seeds* onion seeds and !>= tsp, chile po)der, &dd this to the a+ove lam+ pieces, &dd lemon D'ice to the pieces to increase the flavor, Serve )ith plain rice,

(((((((((((((((((( * Exported from MasterCook * &dai Recipe By : Serving Si e : 8 "reparation #ime :$:$$ Categories : C'rry 6als So'th %ndian Jegetarian East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p rice !>? c'p 'rad dal !>? c'p chana dal !>? c'p yello) split peas ! teaspoon salt ! teaspoon red chile po)der ! large onion (( 7opt9 ! carrot (( 7opt9 !>< c'p cocon't (( grated 7opt9 Mix rice* chana dal* 'rad dal* and yello) split peas in a large vessel, Soak in a lot of )ater for a+o't = ho'rs, Frind the soaked mixt're )ith chile po)der and salt coarsely* )itho't adding m'ch )ater, .erment for a+o't ? ( < ho'rs* then refrigerate or free e, %n cold )eather* the fermenting process might take longer* and it might +e a good idea to ferment in an oven 7the pilot light )ill keep the mixt're )arm9, &dd either onions 7finely c't9* carrot 7grated9 or cocon't +efore preparing,

.ree ing Botes: %f free ing* only ferment for a+o't an ho'r, #he mixt're )ill have to +e left o't for a )hile +efore +eing ready to 'se, RaDeev ;rishnamoorthy

(((((((((((((((((( * Exported from MasterCook * &dai 7savory %ndian "ancakes9 Recipe By : Balini Fanapati Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p mixt're of dhals* = c'ps long grained rice salt (( to taste * 7'se any com+ination of t'r dhal* chana dal or even split yello) peas9 Wash and rinse the dhals and rice thoro'ghly, When the rinse )ater r'ns clear* soak the dhals and rice together in a +o)l )ith fresh )ater for a co'ple of ho'rs, 6rain the dhal(rice mixt're and grind into a some)hat coarse mixt're in a +lender 'sing )ater )hen necessary, Empty the +atter into a +o)l* add some salt and let it rest for at least an ho'r, -o' co'ld also let it ferment overnight if yo' like a so'rdo'gh tang in yo'r pancakes, #o make the pancakes* heat a non(stick>)ell(seasoned cast iron skillet on a moderate stove, %f a fe) drops of )ater +o'nce off the pan* the pan is hot eno'gh and yo' can proceed to make the pancakes, 6rop a ladlef'l of the prepared +atter in the center of the pan and )ith the +ack of the ladle* s)irl the +atter from inside to o'tside to form a thin ro'nd pancake, Wait till the top looks dry* )ait another min'te if yo' like them crisp and flip to cook the other side, Remove onto a plate and eat immediately )ith a nice coriander ch'tney, 7Contin'e preparing pancakes in the same )ay* till yo' r'n o't of +atter and>or ch'tney, #he +atter )ill also keep in the fridge for almost a )eek and yo' can prepare the pancakes )hen the mood strikes yo',

Jariation: Can add finely chopped onions>Dalapenos>spinach>ginger>a fe) c'min seeds* anything yo' fancy* to the +atter +efore making the pancakes, -o' )ill ho)ever not +e a+le to make neat circ'lar pancakes, %nstead* yo' )ill end 'p )ith 7tasty9 irreg'lar shaped ones,,

(((((((((((((((((( * Exported from MasterCook * &drak Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = ta+lespoons grated fresh ginger < c'ps stock or )ater ?>< teaspoon salt ! ta+lespoon c'min seeds (( toasted !>= teaspoon +lack pepper one lemon (( D'ice of fresh coriander leaves "'t grated ginger and stock into a pot and +ring to a +oil, Simmer ?$ min'tes till the )ater has red'ced +y half, &dd salt* c'min and pepper, Simmer for another = min'tes, S1'ee e in lemon D'ice and garnish )ith coriander, Excellent as a cold remedy and as a starter to an %ndian meal, Br'ce Cost* :Finger East to West:

((((((((((((((((((

* Exported from MasterCook * &had(E(Change i Recipe By : Serving Si e : < "reparation #ime :$:<$ Categories : Ham+ *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! leg of kid lam+ = c'ps Dam'n vinegar = ta+lespoons ginger(garlic paste salt and +lack pepper po)der to taste = ta+lespoons oil (( 7?$ ml9 ! carrot (( chopped = onions (( chopped = teaspoons chile po)der = teaspoons chaat masala po)der CHE&B the +a+y lam+ leg and dry )ell, Mix Dam'n vinegar* ginger(garlic paste* salt* pepper* chopped onions* carrot and chile po)der, &pply to the leg and keep aside for six ho'rs* so that the lam+ meat a+sor+s the flavor and taste of the marinade, "'t the +a+y lam+ leg on a ske)er 7sheekh9 and cook in a clay oven 7tandoor9 for =$ to =C min'tes or 'ntil done, Season )ith salt and chaat masala po)der, Serve hot along )ith greens and onion rings,

(((((((((((((((((( BE#ES : #ender lam+ leg roasted and seasoned )ith chaat masala po)der

* Exported from MasterCook * &k+ari M'rg(+hat Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! kilogram chicken c't into 8 to 4 good pieces

chicken stock prepared from +alance (( spices !>= teaspoon pepper salt 8 ta+lespoons ghee or oil ! capsic'm sliced ? onions (( chopped fine ? cloves garlic (( cr'shed = +ay leaves !>= teaspoon chilli po)der !>= teaspoon po)dered saffron = c'ps good 1'ality rice =C$ gram green peas, Wash and dry chicken pieces, R'+ them )ith pepper and salt and keep it aside for !$ min'tes, Aeat ghee in a thick pan and fry chicken over gentle heat in t)o +atches t'rning them once, .ry 'ntil lightly and evenly +ro)ned, Remove the pieces and keep aside, Bo) in the same ghee* fry onion* garlic* capsic'm and +ay leaves* sa'te 'ntil onion softens, &dd rice )ith salt and fry* stirring contin'o'sly* 'ntil lightly +ro)ned, &dd tomato p'rree* chicken +roth and saffron, "lace chicken pieces over this mixt're and +ring it to a gentle +oil, Cover lightly and cook, %f possi+le* then +ake it in an oven of ?C$ degree . for ! ho'r, Remove it from oven* 'ncover* sprinkle a little )ater and p't in peas, Cover and +ake for =$ min'tes more 'ntil peas are cooked and no moist're is left, Wait a)hile +efore serving, Converted +y MC/B'ster,

c'ps

(((((((((((((((((( * Exported from MasterCook * &ll "'rpose "ooris Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Snacks Breads

*%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ? c'ps )heat flo'r ! ta+lespoon ghee ! ta+lespoon c'rds salt to taste )arm )ater for kneading ghee to deep fry Sieve salt and flo'r together, &dd ghee and c'rds and mix )ell, &dd )arm )ater little +y little to knead do'gh, Make a soft plia+le do'gh, ;eep covered )ith a moist cloth for !$ min'tes, Make small apricot si ed +alls, Roll into thick p'ries 7<:diam, or as desired9 some at a time, 6eep fry in hot ghee, &llo) to p'ff 'p* flip and fry other side till light golden, 6rain and serve hot and p'ffed, &s name s'ggests* serve )ith any accompaniment, C'rds or c'rries or mango p'lp7aam ras9 or pickles or vegeta+les, #o pack for travelling* cool* pile* lightly compress )ith hand and pack in foil, &ccompany )ith pickles, Makes:?$(?C p'ries Shelf(life: =(? days Jariations: * Sprinkle a fe) seeds of sesame* aD)ain or c'min over p'ris and press very lightly +efore p'ffing, #his )ill give a festive look to the p'ries, * #o make mildly spiced p'ries* add !>= tsp, pepper po)der to do'gh )hile sieving,

(((((((((((((((((( * Exported from MasterCook * &lloo Masala Chaat Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Snacks East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>= kilograms "otatoes ? #omatoes < Freen Chillie ! !>= o &nardanna ! o'nce Finger

ta+lespoons Chaat Masala .or the Chaat Masala ! teac'p Slightly roasted coriander seeds !>= teac'p Red Chillies ! teac'p Roasted c'min seeds ! teac'p &mch'r po)der ! ta+lespoon Black pepper ! ?>< teac'p Salt = ta+lespoons Black salt &pinge &D)ain = teaspoons Chilli po)de = teaspoons 6hanageera po)der 8 ta+lespoons Eil ( Salt ( to taste Coriander for decoration Frate the tomatoes, Slice the ginger, Boil the potatoes and c't into +ig pieces, &pply the chaat masala* dhanageera po)der chilli po)der to the to the potatoes, Roast the &nardanna and po)der them, Aeat the oil in a vessel, &dd the grated tomatoes and cook for three to fo'r min'tes, &dd the ginger and cook for t)o min'tes, Be s're the oil separates form the tomatoes &dd the green chillies and aD)ain and fry again, &dd the potatoes and cook on a slo) flame, &t the po)edered anardanna and salt, Serve hot* garnished )ith chopped coriander, Converted +y MC/B'ster,

(((((((((((((((((( * Exported from MasterCook *

&lmond(pistachio Saffron C'rry Sa'ce ( B, %ndia Recipe By : Haxmi Airemath Serving Si e : = "reparation #ime :$:$$ Categories : *%ndian &ppeti ers East %ndian C'rry Sa'ces &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= c'p ra) 'n+lanched almonds !>= c'p shelled (( 'nsalted ra) ( pistachio n'ts = ta+lespoons +'tter or mild vegeta+le oil ! large onion (( peeled and grated !>= teaspoon gro'nd coriander !>< teaspoon mace !>= teaspoon freshly gro'nd )hite pepper = green cardamom pods (( h'sked* ( gro'nd !>= teaspoon cayenne pepper ! pinch n'tmeg !>= teaspoon saffron threads * = c'ps heavy cream ?>< teaspoon salt (( or to taste * soaked in = ta+lespoons hot )ater Serve this smooth sa'ce on grilled meat or chicken +reasts, Ene recipe )ill +e eno'gh for a+o't ! !>= po'nds of cooked meat, .or an exotic t)ist on an old stand+y* simmer ! !>= "o'nds of yo'r favorite meat+alls in it for !C min'tes, Com+ine almonds and pistachios in a !$(inch frying pan and dry(roast over medi'm heat for 4 to !$ min'tes, "lace in a +lender or a food processor and red'ce to a po)der, Set aside, Aeat +'tter in a heavy =(1'art sa'cepan over medi'm(high heat, &dd onion and cook 'ntil lightly +ro)ned, Stir in spices and cook 'ntil fragrant* a+o't ! min'te, Stir in saffron* cream* salt and po)dered n'ts, Bring to a +oil* stirring constantly, Red'ce heat and simmer* stirring occasionally* 'ntil sa'ce is thick eno'gh to coat the +ack of a spoon* != to !C min'tes, Makes = !>= c'ps,

(((((((((((((((((( * Exported from MasterCook * &loo 7potato9 BhaDee Recipe By : 7c96avid Smith !334 Serving Si e : ! "reparation #ime :$:$$ Categories : Jegeta+les East %ndian &ppeti ers *%ndian "otatoes &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! po'nd potatoes (( 7+oiled in )ater (( )ith their skins on 'ntil D'st soft (( then left to get (( cold9 ! medi'm onion ? ta+lespoons vegeta+le oil ! clove garlic (( cr'shed !>= teaspoon c'min seeds !>= teaspoon +lack m'stard seeds 8 thin green chiles (( 7to !$9 7deseeded9* (( coarsely Sliced !>= teaspoon gro'nd ginger !>= teaspoon t'rmeric !>< teaspoon hot chile po)der ! teaspoon gro'nd coriander seed salt (( to taste #his is a dry* fried c'rry made )ith potatoes* onions and green chiles, -o' need to remem+er to cook the potatoes )ell in advance and let them get cold, .rom then on the dish is pretty easy, &s 's'al* yo' can have the chile heat as high as yo' like +y adding the seeds or more chiles or more chile po)der, % like this c'rry very hot and % D'st add lots of chile flesh )hich also gives the c'rry a lovely colo'r, !, Remove the skins from the potatoes and c't into approximately !: dice 7i,e, 1'ite large9, =, C't the onion in half do)n thro'gh the gro)ing tip to the root end, C't each half into !>4: thick slices, ?, Aeat the oil in a large pan over a high heat, <, &dd the onion slices* c'min and m'stard seeds and stir for a fe) min'tes, C, &dd the cr'shed garlic and chiles* stir and fry for a min'te then t'rn the heat do)n to lo),

8, &dd the ginger*t'rmeric* chile po)der and coriander and cook for !$ min'tes, N, &dd the diced potatoes and salt, Mix gently 'ntil the potato pieces are covered in oil and spices, Cook on a lo) heat for another !C min'tes stirring very gently 7so as not to +reak 'p the potatoes9 from time to time, 4, Serve garnished )ith more sliced green chiles,

(((((((((((((((((( * Exported from MasterCook * &loo 7potato9 #ikki Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian "otatoes &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ***for cr'st*** N potatoes +oiled (( peeled* mashed 7N to 49 !>= teaspoon t'rmeric po)der ? green chillies gro'ned !>= teaspoon p'nDa+i garam masala !>= c'p +read cr'm+s salt to taste ***for filling*** ! c'p channa dal cooked I drained ! teaspoon ginger grated ! teaspoon garlic grated ? green chillies finely chopped !>= teaspoon c'minseed po)der ! teaspoon coriander salt to taste oil for shallo) frying .or cr'st:

Mix all ingredients together tho'ro'ghly, ;eep aside, .or filling: Mash cooked dal coarsely )ith hands, Mix in all other ingredients, #o proceed: #ake a t+spf'l of potato mixt're* spread on palm, "lace a teaspoonf'l of dal mixt're in centre, Roll so as to keep dal mixt're inside and potato o't, "ress gently into ro'nded flattish patties, Shallo) fry on a griddle* dri ling oil to crispen cr'st, Serve hot )ith tamarind ch'tney and green ch'tney or )ith tomato ketch'p, Making time: ?$ min'tes Makes: !$(!= patties Shelflife: Best fresh

(((((((((((((((((( * Exported from MasterCook * &loo &chaar 7Bepal "otato Salad9 Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : "otatoes Jegetarian *%ndian Salads ( 6ressings &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( < medi'm si e )axy +oiling potatoes < ta+lespoons gro'nd roasted sesame seeds ? t+s, lemon D'ice (( 7fresh s1'ee ed9 7? to <9 ! teaspoon salt

! < = ! 4 ?

or more hot green chiles (( finely minced 7*9 ta+lespoons sesame oil teaspoons vegeta+le oil pinch gro'nd asafetida )hole fen'greek seeds* 'p to !$ ta+lespoons cilantro (( minced

7*9 Gse as many chiles* like Dalapenos* as yo' can stand, %f yo' can5t tolerate hot* spicy food* = or ? #+s, green +ell pepper can +e s'+stit'ted, Boil the potatoes in a +ig pot, Mean)hile* com+ine the chiles 7or green pepper9* salt* lemon D'ice and gro'nd roasted sesame seeds in a non(metallic +o)l, 7By the )ay* roasted sesame seeds can +e fo'nd as :iri goma: in Eriental markets, % don5t kno) if yo' can get them already gro'nd 'p,9 &dd the sesame oil D'st a little at a time and mix in )ith a )ire )hisk, Gsing a metal ladle or a small +'tter )armer* heat the vegeta+le oil +y holding it over heat, When 1'ite hot* add the asafetida po)der and fen'greek seeds, #he fen'greek seeds )ill start to darken in the hot oil in D'st a fe) seconds,,, )hen this happens d'mp it all into the +o)l, Mix )ell* then add the cilantro 7Chinese parsley9 and mix some more, Check yo'r seasonings, When the potatoes are done* drain and peel )hile hot 7holding )ith a fork if yo' need to,9 #he peel sho'ld slide right off, C't into ?><: dice and add to the +o)l of dressing, Fently mix to coat all the c'+es and finally adD'st yo'r seasonings if needed, Het cool* cover and refrigerate, -o' can eat this after a co'ple of ho'rs* either cold or room temperat're, Ao)ever* it5s s'pposed to +e m'ch +etter the next day, %t keeps for 'p to < days refrigerated, %nspired +y Madh'r Oaffrey5s :World of the East Jegetarian Cooking,: By Sharon Raghavachary

(((((((((((((((((( * Exported from MasterCook * &loo Chaat Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry "otatoes Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ? potatoes (( peeled

oil (( for frying !>= teaspoon red chile po)der ! teaspoon roasted c'min po)der ! teaspoon chaat masala tamarind ch'tney mint ch'tney chopped coriander leaves (( for garnish ***E"#%EB&H F&RB%SA*** chopped onion tomatoes (( D'lienne fresh pomegranate seeds 6ice potatoes into a fairly large dice ( ?>< to ! inch c'+es, Aeat oil in a )ok and deep fry potatoes* 'ntil golden +ro)n and cooked thro'gh, 6rain on paper, %n a +o)l* place the fried potatoes and toss )ith red chile po)der* c'min po)der* chaat masala, &dd mint ch'tney* tamarind ch'tney according to taste and toss to coat evenly, Serve* )ith toothpicks* in individ'al +o)ls* garnished )ith coriander leaves, -o' can also additionally garnish )ith chopped onion* tomato D'lienne or pomegranate seeds,

(((((((((((((((((( * Exported from MasterCook * &loo Chana Chaat ( ! Recipe By : Serving Si e : < "reparation #ime :$:!$ Categories : "otatoes Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = c'ps +oiled chickpeas (( 7ka+'li chana9 = +oiled potatoes (( c't into pieces = tomatoes (( chopped !>= teaspoon lemon D'ice !>= teaspoon finely chopped green chiles ! teaspoon chaat masala ! ta+lespoon chopped cilantro salt (( to taste

#his s)eet(so'r salad is a com+ination of potatoes and chick peas, !, Mix all the ingredients very )ell, =, Store in the refrigerator, Serve cold, "reparation time : !$ min'tes, Bo cooking, Serves: < to 8

(((((((((((((((((( * Exported from MasterCook * &loo Chana Chaat ( = Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry "otatoes Jegetarian *%ndian Salads ( 6ressings &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ? +oiled potatoes (( peeled and diced ! can chick peas (( drained !>= teaspoon red chile po)der ! teaspoon roasted c'min po)der ! teaspoon chaat masala = green chiles* deseed (( finely chopped = ta+lespoons chopped coriander leaves ! small onion (( finely chopped ! medi'm tomato (( 7deseeded9* chopped ! lemons (( D'ice of* 'p to ! salt (( to taste %n a +o)l* com+ine all the ingredients, Mix )ell, #aste and adD'st the chile po)der* salt and lemon D'ice to get a tangy and spicy taste, Serve in individ'al +o)ls, #his can +e served as a starter to a main meal or even as a salad in a M'ghlai meal,

(((((((((((((((((( * Exported from MasterCook * &loo 6am Recipe By : RaDeev ;rishnamoorthy Serving Si e : 8 "reparation #ime :$:$$ Categories : "otatoes Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ? ta+lespoons oil ! +ay leaf ! onion !>= teaspoon ginger !>= teaspoon garlic !>= teaspoon c'min seeds !>= teaspoon garlic !>= teaspoon c'min seeds !>< teaspoon t'rmeric ! !>= teaspoons chile po)der =>? teaspoon yog'rt !>< teaspoon salt = teaspoons coriander po)der ! po'nd potatoes ! tomato ! green pepper Aeat oil* add +ay leaf and onion, .ry for ?(< min'tes, &dd ginger and garlic and fry for another min'te, &dd m'stard and c'min seeds, #he potatoes sho'ld +e sliced and the tomatoes and capsic'm c't 'p, &dd these* mix )ell* and cook for <(C min'tes* contin'o'sly stirring, Sprinkle )ith t'rmeric* coriander and chile po)der, Beat the yog'rt and +lend into a smooth mixt're, &dd yog'rt and salt, Mix gently* cover and cook for a+o't !$ min'tes on lo) heat,

(((((((((((((((((( * Exported from MasterCook * &loo 6'm

Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : "otatoes Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( C$$ grams potatoes = ta+lespoons vanaspati ! teaspoon m'stard oil = )hole red chiles !>< teaspoon c'min seeds = small onions (( minced ! teaspoon red chile po)der ! ta+lespoon t'rmeric ! teaspoon garam masala po)der !>= teaspoon s'gar salt (( to taste ! piece ginger (( 7!(inch9 ! small tomato (( c't in large ch'nks <C$ milliliters )ater (( 7? c'ps9 Boil potatoes, "eel potatoes and c't into e1'al pieces, Aeat oil in pan, When it smokes* p't in chiles and c'min seed, &dd onion and fry it 'ntil +ro)n, &dd chile po)der* t'rmeric* garam masala* s'gar* salt* ginger and potato pieces, ;eep stirring for C(N min'tes, &dd tomato and ! c'p )ater, Cook on medi'm heat 'ntil )ater a+sor+ed, Serve )ith fl'ffy p'ris,

(((((((((((((((((( * Exported from MasterCook * &loo Fo+hi Methi ;a #'k Recipe By : .emina Maga ine Serving Si e : ! "reparation #ime :$:?C Categories : "otatoes Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( < large potatoes )ith skin ! ta+lespoon fen'greek salt (( to taste !>? c'p oil !>4 o'nce m'stard seeds

=< c'rry leaves =>? o'nce ginger paste (( strained !>? o'nce garlic paste (( strained ! ?>< po'nds ca'liflo)er 7c't into medi'm(si ed flo)erets9 ! teaspoon yello) chile po)der ! teaspoon amch'r po)der !>= teaspoon c'min po)der !>= teaspoon fresh +lack pepper po)der (( coarsely gro'nd genero's pinch of kas'ri methi ***.ER #AE F&RB%SA%BF*** ! !>4 o'nces fresh pomegranate seeds PG&R#ER the potatoes and then halve each 1'arter length)ise, Blanch in salted +oiling )ater 'ntil al dente 7almost cooked* +'t not soft and s1'ishy9, 6rain and keep aside, Sprinkle salt over the fen'greek and r'+ +et)een the palms to red'ce some of the +itterness, Wash in r'nning )ater* drain and keep aside, Aeat oil in a kadai or )ok and season )ith m'stard seeds, When they crackle* add c'rry leaves, Stir for some time, &dd the ginger paste and garlic paste, Stir(fry 'ntil the moist're evaporates, #hen add fen'greek and stir for a fe) seconds, &dd ca'liflo)er* yello) chile po)der and salt, Stir )ell, Ho)er the heat, Cover and cook 7for a+o't six min'tes9 'ntil al dente, Gncover and increase to medi'm heat, &dd potatoes and stir(fry for five min'tes, Sprinkle amch'r po)der* c'min po)der* pepper po)der and kas'ri methi, Stir )ell, Check the seasoning and remove from heat, #o Serve: Remove to a serving dish* garnish )ith pomegranate and serve )ith tandoori paratha* +idari paratha or p'ri,

(((((((((((((((((( * Exported from MasterCook * &loo Fo+i Recipe By : Serving Si e : 8 "reparation #ime :$:$$ Categories : Jegetarian C'rry Jegeta+les "otatoes *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! ca'liflo)er < potatoes !>< c'p oil ! teaspoon c'min seeds

! ?

ginger (( fresh garlic cloves ?>< teaspoon t'rmeric ! teaspoon red chile po)der ? tomatoes ! teaspoon garam masala = teaspoons coriander po)der C't ca'liflo)er into flo)erets, C'+e potatoes, Aeat oil and sa'tQ c'min seeds for a+o't a min'te, &dd garlic and ginger* stir and add potatoes, Bhoona* add t'rmeric and chile po)der* and +hoona again, &dd tomatoes and simmer for a+o't C min'tes, &dd ca'liflo)er and high heat for a+o't a min'tes, Ho)er heat* cover and let simmer for a+o't !C min'tes, C'rry sho'ld +e damp(dry,

inch

(((((((((((((((((( * Exported from MasterCook * &loo Fo+i 7C'rried Ca'liflo)er and "otatoes9 Recipe By : :#he &rt of %ndian Jegetarian Cooking: +y -am'na 6evi Serving Si e : C "reparation #ime :$:$$ Categories : C'rry "otatoes Jegeta+les Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = hot green chiles (( minced ! !>=: piece ginger root ! ta+lespoon c'min seeds ! ta+lespoon +lack m'stard seeds < ta+lespoons ghee or oil ? medi'm potatoes (( diced ! medi'm ca'liflo)er (( c't into florets = medi'm tomatoes (( diced !>= teaspoon t'rmeric = teaspoons coriander !>= teaspoon garam masala ! ta+lespoon +ro)n s'gar (( optional ! ta+lespoon salt ? ta+lespoons coriander (( 7cilantro9* coarsely (( chopped Com+ine chiles* ginger* c'min seeds and m'stard seeds in a small +o)l, Aeat ghee in a large pot, When hot* add the spices, When the m'stard seeds start to pop* drop in the potatoes and ca'liflo)er, .ry for < min'tes or so, &dd the tomatoes* t'rmeric* coriander*

garam masala* s'gar* salt and half the coriander, Mix )ell* cover and gently heat for !C min'tes, %f the vegeta+les start to stick* add a fe) drops of )ater, #op )ith remaining coriander and serve,

(((((((((((((((((( * Exported from MasterCook * &loo Fo+i 7potato Ca'liflo)er Jegeta+le9 Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian "otatoes &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! medi'm ca'liflo)er = potatoes (( +oiled I peeled ! ta+lespoon coriander finely chopped ! green chillies ! onion finely chopped !>< teaspoon t'rmeric po)der !>= teaspoon dhania po)der ! teaspoon lemon D'ice = ta+lespoons c'rds !>= teaspoon c'min seeds ? ta+lespoons oil or ghee ***BHEB6 #E & "&S#E*** = ta+lespoons cocon't grated !>< c'p coriander chopped ? green chillies !>= teaspoon ginger grated ! teaspoon garlic grated ! onion !>= teaspoon )heat flo'r Break ca'liflo)er into florettes, Simmer in +oiling )ater for ?(< min'tes, 6rain* keep aside, Chop potatoes into medi'm ch'nks, Aeat oil in a pan* add c'min seeds* allo) to spl'tter,

&dd onion and green chilli* sa'te till pink, &dd paste* t'rmeric po)der* dhania po)der* sa'te for =(? min'tes, &dd c'rds* stir contin'o'sly* till +oiling res'mes, &dd potatoes* ca'liflo)er* cook till gravy thickens, Stir occasionally to avoid +'rning, When gravy is thick and oil separates* add lemon D'ice and it is done , Farnish )ith coriander* serve hot )ith parathas, Making time: =C min'tes Makes: ? servings Shelflife: Best fresh,

(((((((((((((((((( * Exported from MasterCook * &loo Fo+i 7potatoes and Ca'liflo)er9 Recipe By : Serving Si e : 8 "reparation #ime :$:$$ Categories : 6ressings "otatoes East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= po'nd potatoes ! ca'liflo)er C ta+lespoons vegeta+le oil ! teaspoon c'min seed

teaspoon gro'nd c'min !>= teaspoon coriander !>< teaspoon gro'nd t'rmeric !>< teaspoon cayenne pepper ! green chile (( chopped !>= teaspoon gro'nd c'min (( roasted ! teaspoon salt freshly gro'nd +lack pepper #he follo)ing recipe* Ca'liflo)er )ith potatoes 7"hool go+i a'r aloo ki +haDi9* is from Madh'r Oaffrey5s %ndian Cookery* %SBB $ C8? !8<3! ?* p'+lished in !34= in conD'nction )ith the BBC series %ndian Cookery, #his is the kind of comforting 5homey5 dish that most Borth %ndians enDoy, %t has no sa'ce and is generally eaten )ith +read, % like to serve Shahi korma or #andoori chicken )ith it, Boil the potatoes in their Dackets and allo) them to cool completely, 76ay(old cooked potatoes that have +een refrigerated )ork very )ell for this dish,9 "eel the potatoes and c't them into ?>< inch 7=cm9 dice, Break 'p the ca'liflo)er into ch'nky flo)erets* a+o't !(!>= inches 7<cm9 across at the head and a+o't !(!>= inches 7<cm9 long, Soak the flo)erets in a +o)l of )ater for ?$ min'tes, 6rain, Aeat the oil in a large* prefera+ly non(stick frying pan over a medi'm flame, When hot* p't in the )hole c'min seeds, Het the seeds si le for ?(< seconds, Bo) p't in the ca'liflo)er and stir it a+o't for = min'tes, Het the ca'liflo)er +ro)n in spots, Cover* t'rn the heat to lo) and simmer for a+o't <(8 min'tes or 'ntil the ca'liflo)er is almost done +'t still has a hint of crispness left, "'t in the diced potatoes* gro'nd c'min* coriander* t'rmeric* cayenne* green chile* gro'nd roasted c'min* salt* and some +lack pepper, Stir gently to mix, Contin'e to cook 'ncovered on lo) heat for another ? min'tes or 'ntil potatoes are heated thro'gh, Stir gently as yo' do so,

(((((((((((((((((( * Exported from MasterCook * &loo Fo+i 7potatoes With Ca'liflo)er9 Recipe By : Eating in Eden* Aermine .reed Serving Si e : < "reparation #ime :$:?$ Categories : Jegeta+les East %ndian

&ppeti ers "otatoes

*%ndian

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = large potatoes (( c't in !: c'+es ! onion (( chopped < cloves garlic (( minced !$ slices fresh ginger (( minced ! teaspoon canola oil !>< c'p almonds (( chopped ! c'p tomato p'ree !>= teaspoon chili po)der ! teaspoon t'meric ! teaspoon coriander ! teaspoon sea salt !>= teaspoon pepper = c'ps ca'liflo)er florets = teaspoons garam masala ! c'p )ater Sa'te the onions* garlic* and ginger in skillet, &dd the almonds and all the spices except the garam masala and sa'te a+o't ? min'tes, &dd the tomatoes* potatoes* and ca'liflo)er )ith ! c'p )ater and simmer 'ntil the vegeta+les are tender and the sa'ce is thick* a+o't !C(=$ min'tes, &dd the garam masala and serve,

(((((((((((((((((( * Exported from MasterCook * &loo Fo+i ( ! Recipe By : Serving Si e : 8 "reparation #ime :$:$$ Categories : C'rry "otatoes Jegeta+les Jegetarian East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! ca'liflo)er

<

potatoes !>< c'p oil ! teaspoon c'min seeds ! inch ginger (( fresh ? garlic cloves ?>< teaspoon t'rmeric ! teaspoon red chile po)der ? tomatoes ! teaspoon garam masala = teaspoons coriander po)der C't ca'liflo)er into flo)erets, C'+e potatoes, Aeat oil and sa'tQ c'min seeds for a+o't a min'te, &dd garlic and ginger* stir and add potatoes, Bhoona* add t'rmeric and chile po)der* and +hoona again, &dd tomatoes and simmer for a+o't C min'tes, &dd ca'liflo)er and high heat for a+o't a min'tes, Ho)er heat* cover and let simmer for a+o't !C min'tes, C'rry sho'ld +e damp(dry,

(((((((((((((((((( * Exported from MasterCook * &loo Fo+i ( = Recipe By : #arla 6alal Serving Si e : ! "reparation #ime :$:$$ Categories : Jegeta+les East %ndian &ppeti ers *%ndian "otatoes &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( != kilograms ca'liflo)er (( c't into flo)erets ? large potatoes (( c'+ed ? tomatoes (( finely chopped ! onion (( finely chopped ! piece ginger (( 7! inch9 ! teaspoon red chilli po)der ! teaspoon haldi ! teaspoon garam masala salt (( to taste = ta+lespoons ghee sliced green chillies (( for garnish

chopped coriander leaves (( for garnish Aeat ghee in a kadai and fry the onion till light +ro)n, &dd ca'liflo)er and potatoes and fry for C min'tes, &dd tomatoes and all masalas and salt to taste, Cover and cook on a slo) fire till vegeta+les are done, Farnish and serve hot,

(((((((((((((((((( * Exported from MasterCook * &loo Fo+i &'r Mater 7ca'liflo)er With "otatoes and "eas9 Recipe By : %mran Cha'dhary Serving Si e : ! "reparation #ime :$:$$ Categories : Jegeta+les East %ndian &ppeti ers *%ndian "otatoes &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( < ta+lespoons oil = medi'm onions (( finely chopped <C$ gram potatoes (( diced in = cm (( pieces ! small ca'liflo)er (( c't in = cm pieces !>= teaspoon gro'nd t'rmeric !>? teaspoon chili po)der ! teaspoon gro'nd c'min = tomatoes (( chopped ! teaspoon salt !>< teaspoon s'gar =$$ gram peas !>= teaspoon garam masala (( 7see description9 Faram Masala 7one of the ingedients in this dish9 means :hot spices: and is a mixt're of gro'nd spices that is 'sed sparingly* sprinkled either on a finished dish or on to the foods D'st +efore it has finished cooking, %t is far +etter to grind yo'r o)n spices than to +'y the mixt're ready(gro'nd, Bo'ght garam masala often contains inferior 1'ality spices and )ill not keep its flavo'r for long, .or homemade garam masala* grind together cardamom seeds from !$ pods* =Cg cinnamon stick* 8 cloves and 8(4 )hole +lack peppercorns, Store in an airtight Dar in a cool place,

!, Aeat the oil in a karahi 7)ok9 over medi'm high heat, =, &dd the onions and fry for ?(< min'tes 'ntil light +ro)n, ?, &dd the potatoes and ca'liflo)er and stir, &dd the t'rmeric* chilli* c'min* tomatoes* salt and s'gar, Stir fry for =(? min'tes, <, &dd the peas* cover and red'ce heat to a medi'm lo) and cook for a+o't =$ min'tes 'ntil the potatoes and ca'liflo)er are tender, 6'ring the cooking period stir the vegeta+les a fe) times to stop them sticking, C, Sprinkle )ith garam masala, 8, %t5s that easy!

(((((((((((((((((( * Exported from MasterCook * &loo Fo+i Mattar Recipe By : Modified +y Bill Wight Serving Si e : C "reparation #ime :$:$$ Categories : C'rry "otatoes Jegeta+les Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! )hole Dalapeno green chile (( minced = cloves garlic* fresh (( minced !>= inch ginger root* fresh (( minced ! ta+lespoon c'min seeds ! ta+lespoon +lack m'stard seeds ! ta+lespoon corriander seeds < ta+lespoons ghee 7clairified +'tter9 or oil < medi'm potatoes (( diced ! medi'm ca'liflo)er (( c't into florets ! package fro en green peas = medi'm tomatoes* fresh (( diced !>= teaspoon t'rmeric

teaspoons !>= teaspoon ! ta+lespoon ? ta+lespoons

coriander seeds garam masala salt coriander 7cilantro9 fresh (( coarsely chopped

Boil the potatoes and the ca'liflo)er 'ntil almost done, 6o not overcook the potatoes, "lace m'stard* corriander and c'min seeds in a hot pan* cover and roast for a min'te or so, 6o not +'rn, "lace roasted seeds )ith salt* t'rmeric and garam masala in spice grinder and grind to a po)der, &dd the ghee or oil to a large tava or )ok and heat, &dd chilies* ginger and garlic to hot oil and stir for a min'te or so, &dd the potatoes* peas and ca'liflo)er, .ry for < min'tes or so, &dd the tomatoes and the spice mixt're, Mix gently +eing caref'l not to +reak 'p potatoes, Cover and gently heat for !C min'tes, %f the vegeta+les start to stick* add a fe) drops of )ater, #op )ith fresh coriander and serve,

(((((((((((((((((( * Exported from MasterCook * &loo Fosht ( 6elhi(style Ham+ Cooked With "otatoes Recipe By : Madh'r Oaffrey5s %ndian Cooking Serving Si e : 8 "reparation #ime :$:$$ Categories : 6ressings East %ndian &ppeti ers *%ndian "otatoes &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( N ta+lespoons vegeta+le oil ! c'p onions (( finely chopped ! fresh green chili (( finely chopped C cloves garlic (( finely chopped

= !>< po'nds lam+ sho'lder (( +oned* c't into (( c'+es ! !>= c'ps tomatoes (( peeled and chopped ! ta+lespoon gro'nd c'min = teaspoons gro'nd coriander !>= teaspoon gro'nd t'rmeric ! teaspoon cayenne pepper = teaspoons salt ! po'nd medi'm si ed potatoes ? c'ps )ater "'t oil in large heavy pan and st over high heat, When hot p't in onions* chili and garlic, Stir(fry 'ntil onions have +ro)ned slightly, "'t in meat and stir a+o't C min'tes, &dd tomatoes* c'min* coriander* t'rmeric* cayenne and salt, Cook on high for !$(!C min'tes* 'ntil sa'ce is thick and oil separates, &dd potatoes and )ater, Cover pot slightly aDarR cook ! ho'r and !$ min'tes or 'ntil meat is tender and sa'ce is thick,

(((((((((((((((((( * Exported from MasterCook * &loo Aing ;i Sath 7potatoes With &safetida9 Recipe By : "a'l Hevy ( Save'r <>34 Serving Si e : ! "reparation #ime :$:$$ Categories : 6ressings "otatoes East %ndian &ppeti ers Chiles *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! po'nd small ne) potatoes (( peeled and (( 1'artered salt ! pinch t'rmeric = ta+lespoons vegeta+le oil ! teaspoon c'min seeds !>< teaspoon po)dered asafetida (( see note = green chiles (( seeded and finely (( chopped !>? c'p coarsely chopped roasted 'nsalted pean'ts

!, "'t potatoes in a pot filled )ith salted )ater, &dd the t'rmeric and +ring to a +oil over medi'm heat, Cook 'ntil potatoes are D'st tender* a+o't C min'tes, 6rain potatoes and pat dry )ith paper to)els, =, Aeat oil in a medi'm nonstick skillet over medi'm heat, Stir in c'min seeds and fry 'ntil they pop* a+o't ?$ seconds, Sprinkle asafetida into skillet* add chiles* and fry* stirring constantly* 'ntil the mixt're is fragrant* a+o't ! min'te, ?, &dd potatoes to spices and fry* stirring occasionally* 'ntil golden and crisp* a+o't C min'tes, &dd pean'ts* mix* and season to taste )ith salt, #he a'thor says that they 'se this dish to introd'ce people to the #r'ffle(like flavor of asafetida, BE#E: What is asafetidaR resin made from the sap of .er'la foetida* a plant that gro)s in %ndia* &fghanistan* and %ran, #he name derives from the "ersian asa* g'm* and the Hatin foetida* stinking, %n medieval times* asafetida )as rep'ted to )arn off )itches, #he ancient Romans fo'nd it to +e the only accepta+le s'+stit'te for silaphi'm* an her+ that disappeared d'e to over(cropping d'ring the time of Emperor Bero, %t is a po)erf'l seasoning* a mere pinch )ill impart a tr'fflelike flavor to any 'ns'specting dish, #oday the ingredient is 'sed mostly in %ndia* )here it is called hing, Oains and Aind' Brahmin's 'se it in place of onions* )hich are prohi+ited in their cooking +eca'se of their strong smell, %t is sold in l'mps and can +e stored for years and +roken as needed* and in po)der form* this is not as potent +eca'se it is often mixed )ith rice flo'r, Both are )orth looking for in %ndian markets, #his recipe comes from the maga ine Save'r: Savor a World of &'thentic C'isine* %ss'e B'm+er =8* 6ated &pril !334* %nventing California C'isine,

(((((((((((((((((( * Exported from MasterCook * &loo ;a Raita 7-og'rt With "otatoes9 Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry "otatoes Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = c'ps yog'rt (( )hisked

= = ! !

+oiled potatoes* 7cooled9* peeled* diced

ta+lespoons chopped coriander leaves green chile 7deseeded9* finely chopped teaspoon roasted gro'nd c'min seeds !>= teaspoon red chile po)der ! teaspoon chaat masala salt (( to taste &dd the salt* red chile po)der* chaat masala to the yog'rt and mix )ell, #aste and adD'st seasoning, &dd the potatoes* green chile and coriander leaves, Mix )ell, #ransfer to a serving +o)l, Farnish )ith roasted c'min po)der, Refrigerate 'ntil re1'ired,

(((((((((((((((((( * Exported from MasterCook * &loo ;achori Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : "otatoes Jegetarian "eas *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! text only !, make a paste of green chiles and ginger in a+o't < to ! proportionR add a little lemon D'ice I salt to preserve it 7can keep in fridge for ? or < days ( this is a staple item in F'Derati kitchens9, =, #ake = c'ps ra) peas* grind in food processor into coarse +its (( it D'st takes a p'lse or t)o, &dd a pinch of +aking soda to preserve the green color, .ry peas in a little oil on medi'm heat* stirring* 'ntil slightly soft, &llo) to cool, Chop a+o't ! c'p green coriander and add to peas, &dd !>? c'p grated cocon't, &dd ginger(chile paste* a little lemon D'ice and salt to taste, ?, Boil a+o't N small to medi'm potatoes 'ntil tender* and mash, Soak ? slices of stale +read in )ater* s1'ee e* add to potato, &dd salt* ginger(chile paste* lemon D'ice to taste, Mix all together )ell, <, #o prepare: p't some of the potato mixt're in the c'pped palm of yo'r hand* and form it into a hollo)ed c'p a+o't si e of half a lemon, 6ip a fingertip in vegeta+le oil and p't the oil

into the hollo), #hen add some of the pea mixt're* and close the potato mixt're aro'nd it to make a +all, Roll the +all in a little cornflo'r, .ry in deep fat, Serve immediately, So'rce: Bancy in Chennai

(((((((((((((((((( * Exported from MasterCook * &loo ;eema Methi 7lam+ With "otatoes and .en'greek9 Recipe By : %mran Cha'dhary ( P'eensland* &'stralia Serving Si e : < "reparation #ime :$:$$ Categories : 6ressings Ham+ "otatoes East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( <C$ gram lean mince (( 7lam+9 ! teaspoon ginger p'lp ! teaspoon garlic p'lp ! !>= teaspoons chile po)der ! teaspoon salt !>< teaspoon t'rmeric po)der ? ta+lespoons corn oil = medi'm onions (( sliced = medi'm potatoes peeled (( par(+oiled and ro'ghly diced ! +'nch (( fresh fen'greek chopped = tomatoes (( chopped C$ grams !,C c'ps fro en peas = ta+lespoons chopped fresh coriander ? fresh red chilees (( seeded and sliced !, "'t the minced lam+* ginger* garlic* chile po)der* salt and t'rmeric into a large +o)l and mix together thoro'ghly, Set to one side, =, Aeat the oil in a deep ro'nd(+ottemed frying pan or karahi, #hro) in the onion and fry for a+o't C min'tes 'ntil golden +ro)n, ?, &dd the minced lam+ and stir(fry over a medi'm heat for C(N min'tes, <, Stir in the potatoes* chopped fen'greek* tomatoes and peas and cook for a f'rther C(N min'tes* stirring contin'o'sly, C, O'st +efore serving* stir in the fresh coriander and garnish )ith fresh red chilees,

(((((((((((((((((( BE#ES : .rom %mran5s M'm

* Exported from MasterCook * &loo ;i BhaDi Recipe By : .emina Maga ine ( Mrid'la BalDeka Serving Si e : < "reparation #ime :$:<$ Categories : C'rry "otatoes Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>= po'nds potatoes 8 ta+lespoons oil (( 73$ ml9 !>= teaspoon m'stard seeds ? red chiles ! pinch a pinch of fen'greek (( 7methi9 seeds !>= po'nd onions (( sliced finely = green chiles* deseeded (( sliced length)ise ! teaspoon t'rmeric po)der ! teaspoon salt or* to taste !>< c'p coriander leaves (( chopped Boiled potatoes* diced and +raised )ith a fe) )hole spices and onions make a 1'ick and easy side dish, Boil the potatoes in their Dackets and allo) to cool thoro'ghly, 7Boiled potatoes can +e left for a day or t)o in the refrigerator,9 "eel and dice them evenly, Aeat the oil over medi'm heat in a )ide shallo) pan and season )ith m'stard seeds, When they spl'tter* add the red chiles and fen'greek seeds* immediately follo) )ith the onions and green chiles, .ry the onions for a+o't !$ min'tes or 'ntil they are golden +ro)n, &dd the t'rmeric po)der* potatoes and salt, Stir(fry gently 'ntil the potatoes are heated thro'gh or for !$ min'tes, Remove from heat and sprinkle the coriander leaves over,

Serve )ith p'ris or loochis to make a s'+stantial snack or as a side dish )ith rice* chicken or meat c'rry,

(((((((((((((((((( * Exported from MasterCook * &loo ;o &char 7"otato Salad9 Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : "otatoes Eggplant Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>? po'nds potatoes* small if possi+le < Dalapeno peppers ( seeded and sliced into long strips ! lime (( D'ice of salt to taste !>< c'p sesame seeds* roasted (( gro'nd (( optional ! teaspoon t'rmeric po)der ! teaspoon c'min seeds = chiles* )hole* dried (( to ? ? teaspoons corn oil (( or m'stard oil ( m'stard gives +est flavor !>= c'p )ater !>= c'p coriander (( fresh* chopped Boil potatoes in Dackets, When done* peel and c't into small pieces, %n a s'ita+le +o)l* com+ine potatoes* t'rmeric* salt* gro'nd sesame seeds* lime D'ice* half of the green coriander and )ater and mix thoro'ghly, %n a small pan heat m'stard oil 'ntil hotR add c'min seeds and red chiles, .ry them 'ntil +ro)n and then add Dalapeno pepper, Het it cook a min'te or so, "o'r it over potatoes in the +o)l and mix them thoro'ghlyR garnish )ith remaining green coriander leaves, SERJES: 8(4 SEGRCE: Bhadrika Sharma* Bramalea* Entario in :Ethnic Eating: #he Canadian Scene Cook+ook:

((((((((((((((((((

* Exported from MasterCook * &loo ;o &char ( "otato Salad Recipe By : Ethnic Eating: #he Canadian Scene Cook+ook ( East %ndian Serving Si e : 8 "reparation #ime :$:$$ Categories : C'rry 6ressings "otatoes East %ndian &ppeti ers *%ndian Salads ( 6ressings &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! po'nd potatoes (( smallest si e < Dalapeno peppers (( seeded* in long (( strips ! lime (( D'ice of salt to taste !>< c'p sesame seeds (( roasted* gro'nd ! teaspoon t'rmeric po)der ! teaspoon c'min seeds = dried )hole chilies (( to ? ! ta+lespoon corn oil !>= c'p )ater !>= c'p coriander (( fresh* chopped Boil potatoes in Dackets, When done* peel and c't into small pieces, %n +o)l* com+ine potatoes* t'rmeric* salt* gro'nd sesame seeds* lime D'ice* half of the green coriander and )ater and mix, %n a small pan heat m'stard oil 'ntil hotR add c'min seeds and red chilies, .ry them 'ntil +ro)n and then add Dalapeno pepper, Het it cook a min'te or so, "o'r it over potatoes in the +o)l and mix them thoro'ghlyR garnish )ith remaining green coriander leaves,

(((((((((((((((((( * Exported from MasterCook * &loo Masala 76osa "otatoes9 Recipe By : %mran C, Serving Si e : < "reparation #ime :$:$$

Categories : "otatoes &ppeti ers

Jegeta+les *%ndian

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ? #+sp Eil 8 c'rry leaves !>< teaspoon m'stard seeds !>= onion (( finely chopped = green chilies (( finely chopped ! pinches t'rmeric = medi'm potatoes !>= teaspoon salt Aeat the oil in a small sa'cepan* add the c'rry leaves and m'stard seeds* then cover and cool* off the heat* for a co'ple of min'tes, &dd the onion* chilies and t'rmeric and sa'tQ for C min'tes, Mean)hile* dice the potatoes, &dd them to the pan* toss in the salt and po'r in D'st eno'gh )ater to cover, Simmer gently 'ntil the potatoes are tender, #his masala sho'ld +e fairly dry and medi'm(hot to taste,

(((((((((((((((((( * Exported from MasterCook * &loo Matar 7"otatoes &nd "eas %n Enion(#omato Sa'ce9 Recipe By : :.rom Bengal to "'nDa+: #he C'isines of %ndia: +y Smita Chan Serving Si e : < "reparation #ime :$:$$ Categories : C'rry "otatoes Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>= po'nds small potatoes = medi'm onions ? garlic cloves ! ginger (( fresh !>=: piece ? ta+lespoons vegeta+le oil ! pinch asafetida (( cr'shed* optional !>= teaspoon c'min seeds salt (( to taste

!>< teaspoon cayenne pepper !>= teaspoon t'rmeric (( gro'nd = large tomatoes (( coarsely chopped ! c'p peas !>< c'p )ater !>= teaspoon garam masala Cook the potatoes 'ntil tender, "eel and set aside, %n the container of a +lender or food processor* mince together the onions* garlic and ginger, %n a large heavy(+ottomed skillet over medi'm heat* )arm the oil, &dd the asafetida 7if 'sed9 and c'min, When spices darken 7! to = seconds9 add the minced onion mixt're and sa'tQ 'ntil +ro)ned 7a+o't != min'tes9, &dd the salt* cayenne* t'rmeric and tomatoes and cook 'ntil they soften 7a+o't C min'tes9, &dd the peas and )aterR red'ce the heat to lo)* cover and cook for C min'tes, Aalve the cooked potatoes if they seem too large, &dd them to the pan and cook covered for another C min'tes, Mix in the garam masala D'st +efore serving, SERJES: < )ith other dishes,

(((((((((((((((((( * Exported from MasterCook * &loo Matar ( ! Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Jegeta+les East %ndian &ppeti ers *%ndian "otatoes &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( C ta+lespoons oil ! chopped onion = !>= cm chopped ginger ! green chilli (( finely chopped = clovesgarlic (( cr'shed ! teaspoon t'rmeric NC$ grams potatoes (( c't into small (( c'+es 8 salt mint leaves (( 78 to 49 =C$ grams shelled or fro en peas Aeat the oil in a pan* add the onion and fry 'ntil soft and transl'cent, &dd the ginger* chilli* garlic and t'rmeric* stir )ell and cook for C min'tes, &dd the potatoes and salt to taste* stir )ell* cover and cook for C min'tes,

&dd the mint and fresh peas* stir )ell and cook for =$ min'tes* 'ntil tender, %f 'sing fro en peas* add them after the potatoes have cooked for !C min'tes and cook for ? min'tes only,

(((((((((((((((((( * Exported from MasterCook * &loo Matar ( = Recipe By : Smita Chandra Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry "otatoes Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( != small potatoes* 7! !>= po'nds9 (( )ashed = medi'm onion (( ro'gh chopped ? cloves garlic !>= inch ginger ? ta+lespoons vegeta+le oil !>= ta+lespoon c'min salt to taste !>< teaspoon cayenne !>= teaspoon t'rmeric = large tomatoes (( coarsely chopped ! c'p peas !>< c'p )ater !>= teaspoon garam masala Cook the potatoes 'ntil tender, "eel and set aside, %n the container of a +lender or food processor* p'ree the onions* garlic* and ginger, %n a large heavy(+ottomed skillet over medi'm heat* )arm the oil, &dd the c'min, When the c'min darkens 7! to = seconds9 add the p'rred onion mixt're and sa'tQ 'ntil +ro)ned 7a+o't != min'tes9,

&dd the salt* cayenne* t'rmeric* and tomatoes and cook 'ntil they soften 7a+o't C min'tes9, &dd the peas and )ater* red'ce heat to lo)* cover and cook for C min'tes, Aalve the cooked potatoes and add them to the skillet and cook covered another C min'tes, Mix in the garam masala D'st +efore serving,

(((((((((((((((((( * Exported from MasterCook * &loo Matar ( Smita Chandra5s Recipe By : Smita Chandra Serving Si e : < "reparation #ime :$:$$ Categories : Jegeta+les East %ndian &ppeti ers *%ndian "otatoes &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( != small potatoes (( 7! !>= l+s9* )ashed = medi'm onion (( ro'ghly chopped ? cloves garlic !>= inch ginger ? ta+lespoons vegeta+le oil !>= ta+lespoon c'min salt (( to taste !>< teaspoon cayenne !>= teaspoon t'rmeric = large tomatoes (( coarsely chopped ! c'p peas !>< c'p )ater !>= teaspoon garam masala Cook the potatoes 'ntil tender, "eel and set aside, %n the container of a +lender or food processor* p'ree the onions* garlic* and ginger, %n a large heavy(+ottomed skillet over medi'm heat* )arm the oil, &dd the c'min, When the c'min darkens 7! to = seconds9 add the p'reed onion mixt're and sa'te 'ntil +ro)ned 7a+o't != min'tes9, &dd the salt* cayenne* t'rmeric* and tomatoes and cook 'ntil they soften 7a+o't C min'tes9, &dd the peas and )ater* red'ce heat to lo)* cover and cook for C min'tes, Aalve the cooked potatoes and add them to the skillet and cook covered another C min'tes, Mix in the garam masala D'st +efore serrving, Bote: 6o not overcook the potatoes in the first step,

(((((((((((((((((( * Exported from MasterCook * &loo Matar Rasedaar Recipe By : %ndian Jegetarian Cooking +y Michael "andya Serving Si e : < "reparation #ime :$:$$ Categories : "otatoes Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( C ta+lespoons ghee ! medi'm onion (( chopped = garlic cloves (( chopped = cloves = +ay leaves ! ! inch cinnamon stick ! ta+lespoon garam masala ! ta+lespoon chile po)der !>= teaspoon t'rmeric !>= teaspoon coriander = tomatoes (( 1'artered salt to taste = medi'm potatoes (( c'+ed !>= c'p green peas ! !>< c'ps )ater chopped cilantro Aeat ghee and sa'tQ onion and garlic over medi'm heat 'ntil golden, &dd cloves* +ay leaves and cinnamon, Stir fry for = min'tes, &dd garam masala* chile po)der* t'rmeric* coriander* tomatoes and salt, Mix )ell, &dd potatoes and peas, "o'r in )ater and +ring to a +oil, Ho)er heat* cover the pan and simmer gently for !C min'tes* or 'ntil the potatoes are done, Farnish )ith coriander leaves and serve hot,

(((((((((((((((((( * Exported from MasterCook * &loo Mattar ;e Chop 7"otato "atties With Freen "ea .illing9

Recipe By : .emina Maga ine Serving Si e : < "reparation #ime :$:<$ Categories : C'rry "eas "otatoes Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>< po'nds +oiled potatoes (( peeled and mashed !>< c'p cornstarch !>< c'p rice flo'r salt (( to taste ***.ER #AE FREEB "E& .%HH%BF*** ?>4 c'p oil !>= teaspoon c'min seeds oil =>? c'p fro en green peas (( +lanched !>= teaspoon chile po)der < green chiles (( chopped fine !>= c'p coriander leaves (( chopped fine ! inch piece ginger (( D'lienne salt (( to taste &dd cornstarch* rice flo'r and salt to the mashed potatoes and mix )ell, Aeat a little oil and season )ith c'min seeds, When they crackle* add green peas and all the remaining ingredients, Cook for a )hile and remove from heat, 6ivide the mashed potato into lemon si ed portions, Roll into c'p shapes and p't a little green pea filling into each, Close the c'ps and shape into patties, Shallo) fry in oil on a hot ta)a over medi'm heat 'ntil +ro)n, Serve hot )ith mint ch'tney,

(((((((((((((((((( * Exported from MasterCook * &loo Methi Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : "otatoes Cheese &nd Eggs Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = medi'm si ed potato peeled and c't into small (( 'p to ? (( pieces

clove garlic chopped !>= teaspoon eera = )hole red chiles salt to taste !>< teaspoon haldi po)der ! teaspoon methi seeds = ta+lespoons oil ! medi'm tomato (( chopped %n oil fry the pieces of garlic till they start to t'rn +ro)n, &dd eera and red chili, When +ro)n add the chopped tomato and rest of the spices, When soft add the potato, When the potatoes are half done add methi and cook till )ater dries, Cook thro'gho't on lo) heat,

(((((((((((((((((( * Exported from MasterCook * &loo Methi ( "otatoes With .en'greek Heaves ( B, %ndia Recipe By : %ndian Regional Cooking +y S'mana Ray Serving Si e : ! "reparation #ime :$:$$ Categories : 6ressings East %ndian &ppeti ers *%ndian "otatoes &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! po'nd potatoes (( )ashed and peeled (( c't into ?><: c'+es !>= c'p fresh fen'greek leaves (( or ! t+sp dried (( fen, ? ta+lespoons ghee !>= teaspoon gro'nd t'rmeric ! teaspoon gro'nd c'min !>= teaspoon chili po)der ! teaspoon salt %f yo' are 'sing fresh fen'greek* remove to'gh lo)er stalk* )ash thoro'ghly and chop finely, %f yo' are 'sing dried* soak in )ater =$(=C min'tes* gently s1'ee e )ater o't and chop leaves, Remove any to'gh stalks, Aeat ghee in large skillet, &dd potatoes and stirring constantly* fry for a+o't ?(C min'tes, #o potatoes add t'rmeric* c'min* chili and saltR mix and cook for a min'te, &dd fen'greek leaves and mix )ith potatoes, Ho)er heat* cover and stirring occasionally cook for a+o't =$ min'tes* 'ntil potatoes are tender, &dd !(= t+sp of )ater if necessary,

(((((((((((((((((( * Exported from MasterCook * &loo "alak Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian "otatoes &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ? c'ps chopped spinach = large onoins chopped fine = large potatoes +oiled and peeled ! tomato grated = green chillies ! ! inch piece ginger ! teaspoon lemon D'ice !>= teaspoon )heat or other flo'r ! teaspoon red chilli po)der ! teaspoon cinnamon(clove po)der !>< teaspoon t'rmeric po)der !>= teaspoon c'min seeds = pinches asafoetida !>= teaspoon garam masala !>= ta+lespoon +'tter < ta+lespoons ghee salt to taste "'t the )ashed spinach in a pan* add very little )ater 7D'st a sprinkle9 and a pinch of salt, Cover and +oil over a high flame for = min'tes, Cool 1'ickly* or hold 'nder r'nning )ater in a colander, "'t in a mixie* add green chilli and r'n for a min'te, ;eep slightly coarse* do not make very smooth, ;eep aside,

C't the potatoes into +ig pieces, Aeat ghee and fry potatoes till light +ro)n, 6rain the potatoes* keep aside, %n the same hot ghee add the c'min seeds, &dd the ginger* onions and fry till very tender, &dd the tomato and f'rther fry for t)o min'tes, &dd all the dry masalas and fry till ghee separates, &dd spinach and potatoes, When it res'mes a +oil sprinkle the flo'r and stir )ell, Boil for =(? min'tes, &dd lemon D'ice O'st +efore serving heat +'tter in a tiny sa'cepan and add the asafoetida, "o'r over the vegeta+le and mix gently, Serve hot )ith naan or parathas or even rice, Bote: -o' may 'se +oiled peas* +oiled corn kernels or paneer ch'nks in the a+ove dish* instead of potatoes, Making time: <C min'tes Makes for: 8 Shelf life: Best fresh

(((((((((((((((((( * Exported from MasterCook * &loo "aratha

Recipe By : Serving Si e : < "reparation #ime :$:<$ Categories : Breads "otatoes Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = !>4 c'ps )hole )heat flo'r (( 7atta9 < large potatoes (( 7aloo9 !>= c'p +'tter ! teaspoon c'min ! teaspoon ginger paste < teaspoons coriander leaves (( finely chopped salt (( to taste !, Boil potatoes* peel and mash them, &dd ginger* c'min* salt and coriander leaves and mix )ell, =, %n flo'r* add = tsp, +'tter and s'fficient amo'nt of )ater 7a+o't !,=C c'p9 and make it into do'gh (( like +read do'gh 7+asically add eno'gh )ater to form the do'gh into a +all9, ?, #he do'gh is made into small +alls and the +alls are flattened 7not rolled* D'st flattened +et)een the hands9, #he potato mixt're from step ! is also made into +alls* a+o't the same si e as the do'gh +alls* and placed on top of the flattened +all of do'gh, #he do'gh is then shaped aro'nd this top +all so that yo'5re left )ith a do'gh +all again* +'t )ith the mashed potato mixt're at its center, Caref'lly roll the do'gh* 'ntil it is thinly spread )ith the potato mixt're 'ntil inside the center, #he thickness sho'ld +e ro'ghly e1'al to half the thickness of pita +read or a+o't one and a half times the thickness of a tortilla 7it5s s'rface area sho'ld +e a+o't that of a tortilla9, %n a )ide non(stick pan on medi'm heat add a ?(< teaspoons of +'tter and place the rolled do'gh inside, When small +'++les start appearing on the s'rface* t'rn it over and cook for a fe) more min'tes, #hen t'rn it over again and add a+o't = tsp, of +'tter, 6o this 'ntil +oth sides of the rolled do'gh are golden +ro)n, &n &loo "aratha is ready! %t tastes especially good served )ith so'r cream or plain yog'rt and sliced onions,

(((((((((((((((((( * Exported from MasterCook * &loo "aratha 7St'ffed Hayered Bread9 Recipe By : %mran C, Serving Si e : !$ "reparation #ime :$:$$ Categories : Breads "otatoes

Jegetarian

*%ndian

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ***.%HH%BF*** ! po'nd potatoes (( +oiled and mashed ! small onion (( finely chopped = green chiles (( 7optional9* finely (( chopped ! ta+lespoon chopped coriander leaves ?>< teaspoon salt ?>< teaspoon gro'nd roasted c'min ***6EGFA*** ?C$ grams plain flo'r !>= teaspoon salt < ta+lespoons oil ?>< c'p hot )ater ghee (( for frying !, #o make the filling* mix all the ingredients together and set aside, =, #o make the do'gh* sieve the flo'r and salt together, R'+ in the oil, &dd eno'gh )ater to form a stiff do'gh, ;nead for a+o't !$ min'tes 'ntil yo' have a smooth do'gh, 6ivide into =$ +alls, ?, Roll o't t)o +alls into !$cm> < inch ro'nds each, "lace a+o't = t+sp, of the filling on one of the ro'nds and spread it evenly, "lace the other ro'nd over the filling* sealing the edges )ith a little )ater, <, Roll o't gently into !$cm> N inch ro'nds* taking care that no filling comes o't, Roll o't all the parathas in a similar manner, C, Aeat a frying pan over medi'm heat, "lace a paratha in the frying pan and cook for a+o't ! min'te 'ntil +ro)n, #'rn and cook the other side, 8, &dd = tsp, ghee and cook for =(? min'tes 'ntil golden +ro)n, #'rn and cook the other side* adding more ghee if re1'ired, Make all the parathas in the same )ay, Serve )arm,

(((((((((((((((((( * Exported from MasterCook * &loo "'ri Chaat 7potato Chaat9 Recipe By : Serving Si e : ! "reparation #ime :$:$$

Categories : Snacks &ppeti ers "otatoes

East %ndian *%ndian

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ***.ER #AE "GR%S 7M&;ES &BEG# =$(=C9*** (( 7makes a+o't =$(=C9: !>= c'p plain )hite flo'r !>= c'p )heat flo'r !>= teaspoon salt = ta+lespoons oil oil (( for deep(frying ***.ER #AE CA&&#*** = medi'm +oiled potatoes (( chopped < ta+lespoons chaat masala = ta+lespoons finely chopped coriander ! c'p yog'rt salt (( to taste !>< c'p finely chopped onion tamarind I date ch'tney * ***.ER #AE FREEB CAG#BE-*** ?>< c'p chopped coriander leaves = cloves garlic ! green chillies (( 7to =9 salt (( to taste = ta+lespoons lemon D'ice ! ta+lespoon desicated cocon't (( 7not s)eet9 !>= teaspoon c'min seeds &loo p'ri is a spicy s)eet hot and so'r dish )hich is extremly pop'lar )ith )ho ever eats it! %ts 5finger licking good5 as they say! #his receipe 'ses chaat masala, #his is availa+le from most %ndian grocers, .or the "'ris: Make a do'gh )hich is firm +'t elastic 7like pi a do'gh9 +reak into 'sa+le ch'nks, #he easiest )ay is to roll o't a +ig circle like a chappati and 'sing a small ro'nd pastry c'tter or a Dar lid c't the circles the p'ris are 's'ally tiny +ite si e circles* deep fry 'ntil golden +ro)n, .or the Freen Ch'tney: "'t all the ingredients into a processor and process! Sho'ld t'rn into a paste if its too dry add a little )ater to make ch'tney, #ake the potatoes chop ro'ghly sprinkle )ith some of the chaat masala and corinder leaves and mix, #ake the +o)l yo' are going to serve in and arrange some p'ris inside, "lace a little of the potatoe mix on each of them, Sprinkle some of the chopped onion* take some of the yog'rt and po'r on top* add some tamarind and date ch'tney and some green ch'tney on top of that* sprinkle )ith chaat masala* and a little salt if yo' )ish and serve,

*7see recipe for "etis9

(((((((((((((((((( * Exported from MasterCook * &loo Saag 7spinach I "otato Ste)9 Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Jegeta+les East %ndian &ppeti ers *%ndian "otatoes &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! po'nd fresh spinach ? medi'm ne) potatoes (( 7a+o't ! l+9 ( (( peeled* c't in !: (( c'+es !>< c'p oil or clarified +'tter = teaspoons m'stard seeds ! large onion (( 7a+o't ! !>= c9* (( thinly sliced = large garlic cloves (( peeled and cr'shed ! teaspoon gro'nd coriander seed ! teaspoon paprika !>< teaspoon gro'nd cardamom seed ! ta+lespoon peeled I minced fresh ginger ! teaspoon gro'nd +lack pepper !>< teaspoon cayenne salt (( to taste Chop spinach coarsely* place in a colander in the sink* and )ash very )ell in l'ke)arm )ater, "lace clean spinach in a large pot, &dd potatoes to the spinach* cover )ith )arm )ater* and +ring to a +oil over high heat, Ho)er the heat to a simmer* and cook a+o't != min'tes* 'ntil the potatoes are tender, Mean)hile heat the oil or clarified +'tter in another large* deep sa'cepan, &dd the m'stard seeds and cook them 'ntil they start to hop and pop, &dd sliced onion and garlic and sa'te 1'ickly over fairly high heat 'ntil transl'cent* stirring often, &dd all the spices except salt and sa'te a min'te more, Remove from heat,

When the potato mixt're is tender* drain it in a colander over the sink, Reheat the onion and spice mixt're* add the potato(spinach mixt're* and gently stir to +lend, #aste and add salt as desired, Simmer over lo) heat a+o't !$ min'tes* 'ntil the mixt're is fairly dry and the spices have +een a+sor+ed +y the vegeta+les,

(((((((((((((((((( * Exported from MasterCook * &loo Samosa Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Samosas Snacks "otatoes Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ***"&S#R-*** ==C grams flo'r C$ grams ghee or clarified +'tter !>= teaspoon salt !>= teaspoon cara)ay seeds or aD)ain NC milliliters )arm )ater ***.%HH%BF*** = ta+lespoons oil ! teaspoon c'min seeds ! !>= cm ginger (( grated fine ! teaspoon garam masala po)der = c'ps +oiled (( peeled small (( potatoes* diced ! teaspoon red chile po)der ! teaspoon mango po)der = teaspoons coriander po)der ! !>= teaspoons c'min po)der ! teaspoon chile po)der salt (( to taste !>= c'p green peas ( 7+oiled in )ater )ith a little salt9 = green chiles (( deseeded and

(( chopped !>= c'p coriander leaves (( chopped ! ta+lespoon lemon D'ice oil (( for deep(frying #o prepare the filling: Aeat the oil over medi'm heat, &dd the c'min seeds, When they si le* add the coriander* red chile* c'min and mango po)ders, &dd the ginger and green chiles, &fter a fe) seconds* add the potatoes and the peas, &dd the garam masala* lemon D'ice* salt and mix )ell, #aste and adD'st seasoning, Cover and cook for !(= min'tes, Remove from heat and allo) to cool, &dd the chopped coriander and mix )ell, Stir in the garam masala po)der* green chiles, Remove from heat and add the lemon D'ice, Cool thoro'ghly and mix in the coriander leaves, #o prepare the pastry: &dd the ghee* cara)ay seeds and salt to the flo'r, R'+ in )ell, &dd eno'gh )arm )ater to mix a soft do'gh, ;nead 'ntil the do'gh feels soft to the to'ch, .ill these cones )ith the prepared filling* leaving a+o't !>= cm, +order on the top of the cone, Bo) moisten the top edges and press them hard together, 6eep fry the samosas in hot oil over medi'm heat 'ntil they are golden +ro)n and drain on a+sor+ent paper,

(((((((((((((((((( * Exported from MasterCook * &loo #ikki Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry "otatoes Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>4 po'nds +oiled potatoes (( peeled and mashed ? ta+lespoons cornstarch !>= c'p green peas (( +oiled !>= lemon (( D'ice of ! teaspoon c'min po)der ! teaspoon red chile po)der salt (( to taste

oil (( for frying Mix all the ingredients )ell* except the oil, 6ivide into != e1'al portions and make +alls, .latten each +et)een the palms into discs, Aeat oil in a fry pan and shallo) fry over medi'm heat 'ntil golden +ro)n and crisp on +oth sides, 6rain and pat dry on a+sor+ent paper, Serve hot,

(((((((((((((((((( * Exported from MasterCook * &loo(ki(tikiya 7potato "atties9 Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian "otatoes &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( 8 medi'm potatoes ? ta+lespoons yello) split peas (( 7the kind availa+le (( in s'permarkets9* (( soaked overnight in ! c'p cold )ater and !>= (( teaspoon salt ? teaspoons salt = ta+lespoons oil pl's oil for frying patties C fen'greek seeds = ta+lespoons chopped onion ? ta+lespoons chopped cilantro ! fresh hot green chili (( finely sliced #)o ho'rs +efore dinner* +oil the potatoes in their Dackets, While potatoes are +oiling* drain split, #hen +oil them in a pot )ith ? c'ps )ater and !>= teaspoon salt for !C min'tes, Remove from heat and drain in a colander* shaking to get o't as m'ch )ater as yo' can* and p't peas in +o)l, Cover the +o)l, %n a skillet heat = ta+lespoons oil over medi'm flame, When very hot* add the fen'greek seeds* and )hen they +egin to change color 7C to !$ seconds9* p't in the onions* contin'ing to fry a+o't = min'tes 'ntil the onins +egin to t'rn

+ro)n at the edges, &dd the parsley and green chili* and stir another = to ? min'tes, Bext* p't in the drained split peas and !>= teaspoon salt, ;eep stirring and cook for a+o't C min'tes* 'ntil all the )ater has evaporated and teh mixt're in teh skillet seems to +ecome one l'mp, Cover and set aside, "eel and mash potatoes )ith a fork or hand masher, 76o not 'se an electirc mixer, 6on5t add +'tter,9 & fe) l'mps )ill remain* +'t don5t )orry(D'st get the potatoes as smooth as yo' can, &dd = teaspoons salt and mix thoro'ghly, #o form patties: 6ivide the mashed potatoes into != +alls, 6ivide the split peas mixt're into != portions, .latten each potato +all on the plam of yo'r hand* p't a portion of the split pea st'ffing in the center of it* and cover the st'ffing )ith the mashed potato +y +ringing the o'ter circ'mference to the center, Make a +all again, .latten it gently to have a patty a+o't ? inches in diameter, Make all the patties this )ay* covering them on a platter if yo' are not going to +e eating soon, 7-o' can prepare this m'ch of the recipe from a fe) ho'rs to a day ahead,9 Cook in a heavy +ottomed skillet* p't do not cro)d, Gse only eno'gh oil to coat the +ottom of the skillet* and heat over medi'm(lo) flame, &dd a fe) patties and cook them slo)ly(a+o't 4 to !$ min'tes on each side, When one side t'rns golden* caref'lly flip it )itho't +reaking the hard cr'st* add another teaspoon of oil* s)irling it aro'nd, .ry this side for 4 to !$ min'tes also* 'ntil it has formed a cr'st, %f +ro)ning too 1'ickly* t'rn do)n heat, Bote: since these sho'ld +e served hot* yo' co'ld 'se t)o skillets, to serve: serve hot )ith #omato #amarind Ch'tney* or .resh Freen Ch'tney )ith Coriander and -og'rt, Makes != patties

(((((((((((((((((( * Exported from MasterCook * &l' BhaDi 7Savo'ry .ried "otatoes9 Recipe By : %mran C, Serving Si e : < "reparation #ime :$:$$ Categories : "otatoes Jegeta+les &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( ((((((((((((((((((((((((((((((((

C$$ gram potatoes = medi'm onions ! ta+lespoon ghee !>< teaspoon +lack m'stard seeds !>= teaspoon gro'nd t'rmeric !>= teaspoon chili po)der ! #sp Salt Boil the potatoes* peel and dice, Chop onions finely, Aeat ghee in a sa'cepan and fry the m'stard seeds 'ntil they pop, &dd the onions and contin'e frying on lo) heat 'ntil they are soft and golden +ro)n, &dd t'rmeric and chili po)der and stir* then add potatoes* sprinkle salt over and toss gently to mix )ell together, Serve hot or cold,

(((((((((((((((((( * Exported from MasterCook * &l' BhaDi 7spicy .ried "otatoes9 Recipe By : Mohammad Gmmar Serving Si e : < "reparation #ime :$:$$ Categories : Jegeta+les East %ndian &ppeti ers *%ndian "otatoes &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( C$$ gram potatoes ? ta+lespoons oil ! teaspoon +lack m'stard seeds !>= teaspoon gro'nd t'rmeric ! large onion (( finely sliced ! fresh green chillies (( 7to =9* deseeded and (( sliced ! !>= teaspoons salt !>< c'p hot )ater ! ta+lespoon lemon D'ice Boil potatoes in their skins 'ntil D'st tender,"eel and dice,Aeat the oil in a sa'ce pan and fry the m'stard seeds 'ntil they pop, &dd the t'rmeric*sliced onions and chillies and fry 'ntil onions are soft and golden, &dd the salt and )ater* +ring to a +oil* add potatoes*cover and

cook 'ntil li1'id is a+sor+ed, Remove from heat, Sprinkle )ith lemon D'ice and stir )ell, Serve :AE#:, Can +e served )ith +oiled rice or 5chapati5,

(((((((((((((((((( * Exported from MasterCook * &l' Fosht ;ari 7meat and "otato C'rry9 Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : C'rry 6ressings "otatoes East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>= kilograms +eef skirt steak !>< c'p oil ! teaspoon +lack m'stard seeds !>= teaspoon fen'greek seeds 8 cloves garlic (( cr'shed ! ta+lespoon ginger (( finely chopped ? medi'm onions (( finely sliced ! !>= teaspoons t'rmeric = ta+lespoons coriander ! ta+lespoon c'min po)der = teaspoons chili po)der ? teaspoons salt = ta+lespoons vinegar = teaspoons garam masala = ta+lespoons vinegar NC$ gram c'+ed potatoes = ta+lespoons fresh coriander C't steak into c'+es, Aeat oil and fry m'stard seeds till they +'rst, &dd fen'greek* garlic* ginger and onion, .ry 'ntil onions are golden, &dd t'rmeric and fry ! min'te, &dd coriander* c'min and chile, Stir )ell, &dd salt and vinegar* and fry 'ntil li1'id evaporates, Sprinkle in the garam masala and mix )ell, &dd meat and t'rn till coated, &dd extra vinegar if spices start to stick,

Red'ce heat* cover and simmer for !,C(= ho'rs, &dd c'+ed potatoes and cover, Cook for f'rther =$(?$ min'tes or 'ntil potatoes are cooked, Farnish )ith fresh coriander,

(((((((((((((((((( * Exported from MasterCook * &l' ;i #ikiya ( "otato Chops Recipe By : P'ick and Easy %ndian Cooking Serving Si e : != "reparation #ime :$:$$ Categories : 6ressings East %ndian &ppeti ers *%ndian "otatoes &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>= po'nds potatoes (( +oiled and mashed !>= ta+lespoon salt ! ta+lespoon garam masala (or( !>= ta+lespoon gro'nd c'min (and( !>= ta+lespoon gro'nd coriander ! ta+lespoon chopped fresh coriander (( 7's S cilantro9 ! small onion (( very finely chopped = green chilees (( finely (( chopped !>= ta+lespoon grated fresh ginger root oil spray for cooking CEBJERS%EBS: ! l+ S !8 o S <C$ g &BBREJ%&#%EBS: ts S teaspoon t+ S ta+lespoon sm S small Mix all ingredients 7except oil spray9 together )ell, 6ivide into portions 7as many as specified in :yield:9 and shape each into a thick flat ro'nd, Aeat a large frying pan 7skillet9, Spray )ith a little oil or grease lightly, Cook ?(< potato cakes at a time* depending on ho) large the pan is, 6o for a+o't C min'tes on each side 'ntil golden ( 6E BE# dist'r+ them 'ntil the C min'tes is 'p or yo' )ill spoil the cr'st, When they have +een cooking C min'tes try and lift them gently )ith a spat'la, Hift rather than scrape* and flip over* remem+ering that they )ill still +e very soft in the middle, %f yo' like* 'se another

spat'la placed over the top of the chop to keep it together )hilst t'rning over, ;eep them )arm in the oven at a moderate heat 7?NC .* !3$ C* Fas C9 )hile yo' cook the others,

(((((((((((((((((( * Exported from MasterCook * &l' Matar ( "otatoes and "eas in Enion #omato Sa'ce Recipe By : .rom Bengal to "'nDa+:#he C'isines of %ndia +y Smita Serving Si e : < "reparation #ime :$:$$ Categories : 6ressings East %ndian &ppeti ers *%ndian "otatoes &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>= po'nds small potatoes = medi'm onions ? cloves garlic ! > : piece ginger ? ta+lespoons vegeta+le oil ! pinch asafetida (( cr'shed* optional !>= ta+lespoon c'min seeds salt (( to taste !>< ta+lespoon cayenne pepper !>= ta+lespoon gro'nd t'rmeric = large tomatoes (( coarsely chopped ! c'p peas !>< c'p )ater !>= ta+lespoon garam masala Cook potatoes 'ntil tender, "eel and set aside, %n container of a +lender or food processor* mince together onions* garlic and ginger, %n a large heavy(+ottomed skillet over medi'm heat* )arm the oil, &dd asafetida 7if 'sed9 and c'min, When spices darken 7! to = seconds9 add the minced onion mixt're and sa'te 'ntil +ro)ned 7a+o't != min'tes9, &dd the salt* cayenne* t'rmeric and tomatoes and cook 'ntil they soften 7a+o't C min'tes9, &dd peas and )aterR red'ce heat to lo)* cover and cook for C min'tes, Aalve cooked potatoes if they seem too large, &dd them to the pan and cook covered for another C min'tes, Mix in garam masala D'st +efore serving,

(((((((((((((((((( * Exported from MasterCook * &l' Mattar 7c'rried "otatoes and "eas9 Recipe By : #ime Hife Books: #he Cooking of %ndia Serving Si e : < "reparation #ime :$:$$ Categories : 6ressings East %ndian &ppeti ers *%ndian "otatoes &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>< c'p ghee ! ta+lespoon fresh ginger root (( scraped* and finely (( chopped ! ta+lespoon garlic (( finely chopped !>= c'p onions (( finely chopped ! !>= teaspoons salt ! teaspoon gro'nd c'min !>= teaspoon t'rmeric !>< teaspoon gro'nd hot red pepper ? medi'm firm (( ripe tomatoes* (( coarsely chopped ? ta+lespoons fresh coriander (( finely chopped = c'ps fresh green peas ! large +oiling type potato (( peeled** in !>=: (( c'+es ! c'p )ater !>= teaspoon garam masala %n a heavy =( to ?(1'art sa'cepan* heat the ghee over high heat 'ntil a drop of )ater flicked into it spl'tters instantly, Stir in the ginger and garlic* then add the onions and salt, Ho)er the heat to moderate and* stirring constantly* try the onions for N or 4 min'tes* 'ntil they are soft and golden +ro)n, Watch caref'lly for any sign of +'rning and reg'late the heat accordingly, &dd the c'min* t'rmeric and red pepper* and stir in the tomatoes and = ta+lespoons of the fresh coriander, Still stirring* cook +riskly for C min'tes* 'ntil most of the li1'id in the pan evaporates and the mixt're is thick eno'gh to dra) a)ay from the sides and +ottom of the pan in a dense mass, 6rop in the peas and potatoes and t'rn them a+o't )ith the spoon 'ntil they are evenly coated )ith the tomato mixt're, Stir in the )ater* +ring to a +oil over high heat* cover tightly* and red'ce the heat to lo), Simmer for !$ min'tes* or 'ntil

the peas and potatoes are tender +'t still intact, #aste for seasoning and serve at once* sprinkled )ith the remaining ta+lespoon of coriander and the garam masala,

(((((((((((((((((( * Exported from MasterCook * &l' Mattar ;i Sa+Di ( C'rried "otatoes and "eas Recipe By : Cooking )ith C'rry Ren' &rora Serving Si e : < "reparation #ime :$:$$ Categories : 6ressings East %ndian &ppeti ers C'rry *%ndian "otatoes &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( 8 medi'm potatoes = ta+lespoons green peas (( fresh or fro en !>< teaspoon c'min seeds !>< teaspoon gro'nd t'meric !>= teaspoon gro'nd red pepper = teaspoons gro'nd coriander !>= teaspoon gro'nd c'min !>= teaspoon garam masala salt (( to taste !>? c'p vegeta+le oil !, Wash and peel poatoesR c't into ! inch c'+es, =, Aeat vegeta+le oil and fry c'min seeds, When Seed start to +'rst add akk tge 'ngredients except garam masala, Cover and cook on lo) heat for !C min'tes, ?, &dd = teaspoons )ater and contin'e cooking for C min'tes, &dd garam masala and cook for another !$ min'tes,

(((((((((((((((((( * Exported from MasterCook * &l' "ia ;i Sa+Di ( C'rried "otatoes and Enions Recipe By : Cooking )ith C'rry Ren' &rora Serving Si e : < "reparation #ime :$:$$ Categories : 6ressings East %ndian &ppeti ers C'rry *%ndian "otatoes &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( C medi'm potatoes ! good si ed onion ? )hole red peppers !>= teaspoon m'stard seed !>= teaspoon gro'nd t'rmeric !>= teaspoon gro'nd red pepper !>= teaspoon garam masala salt (( to taste !>< c'p vegeta+le oil !, Boil potatoes, "eel and c't into ! inch ch'nks, Slice e onion length)ise, =, Aeat oil in frying pan and add )hole red peppers and m'stard seeds, When seeds start to +'rst* add onions, .ry 'ntil onions are light +ro)n, ?, &dd potatoes and spices* mix )ell* cover and fry !$(!C min'tes,

(((((((((((((((((( * Exported from MasterCook * &l'(chole With Rice Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry 6ressings

Jegetarian &ppeti ers *%ndian

East %ndian Frains "otatoes

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ? ta+lespoons vegeta+le oil < small cinnamon sticks < +ay leaves ! teaspoon c'min seeds ! large onion (( finely chopped ! teaspoon garlic (( cr'shed ! !C o'nce ca chopped tomatoes ? ta+lespoons shar)ood5s hot c'rry paste = !C o cans chick peas (( drained < o'nces potato (( diced !>< pint )ater = ta+lespoons lemon l'ice < ta+lespoons coriander leaves (( chopped salt to taste !, Aeat the oil and fry the cinnamon* +ay leaves and c'min seeds for ! min'te, =, &dd onion and garlic* fry 'ntil golden +ro)n, ?, &dd chopped tomatoes* c'rry paste and salt, .ry for a f'rther =(? min'tes <, Stir in chick peas* potatoes and )ater, Bring to the +oil*cover and simmer for !C min'tes or 'ntil potatoes are cooked, Stir in the coriander and lemon D'ice, Farnish and serve )ith rice, .ollo) )ith a fr'it cr'm+le,

(((((((((((((((((( * Exported from MasterCook * &l'gedde ;'t 7"otato Savo'ry9 Recipe By : Bamrata S'+rahmanya Serving Si e : ! "reparation #ime :$:$$ Categories : "otatoes Eggplant Jegetarian *%ndian

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( =>? po'nd potatoes 8 red chiles ! teaspoon m'stard seeds !>= teaspoon fen'greek seeds ! pinch asafetida !>< c'p tamarind D'ice oil (( as needed salt (( to taste !, "eel potatoes and c't length)ise into small sticks, =, Smear )ith salt and keep aside for !C(=$ min'tes, ?, S1'ee e o't the )ater and deep fry the potatoes 'ntil golden +ro)n, <, 6ry roast red chiles* fen'greek* m'stard seeds and asafetida, Frind )ith tamarind D'ice and salt to a fine paste, C, Mix the gro'nd masala )ith fried potato pieces and serve hot,

(((((((((((((((((( * Exported from MasterCook * &l')ala Roti Recipe By : Serving Si e : 8 "reparation #ime :$:$$ Categories : Breads *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = c'ps )hole )heat flo'r ! ta+lespoon salt )ater (( for mixing ghee or oil (( for shallo) frying ***.ER .%HH%BF*** < medi'm potatoes ! small onion (( grated ! ta+lespoon salt !>= teaspoon pepper ! ta+lespoon coriander leaves (( chopped

Sift flo'r )ith salt, Slo)ly add )ater, Mix )ell, Make a stiff do'gh, Cover )ith a damp cloth for =$ min'tes, Boil potatoes* peel and mash, &dd salt* onion* pepper and coriander, Mix )ell, 6ivide into 4 portions, ;nead do'gh )ell 'ntil smooth and plia+le, 6ivide into 8 ro'nd +alls, .latten each +all slightly, "'t one portion of filling in center, Close 'p completely, Shape into ro'nd +alls again, Roll o't each +all on a lightly flo'red +oard into a ro'nd disk 8: 7!C cm9 diameter, Cook one at a time on a hot griddle over medi'm heat, "'t a+o't ! or = t+sp, ghee aro'nd the edge, #'rn gently, Cook 'ntil sides t'rn golden +ro)n in color, Serve )ith yog'rt,

(((((((((((((((((( * Exported from MasterCook * &m ;a &char 7indian Mango "ickles9 Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian "ickles &nd Relishes &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( =< 'nripe mangoes < c'ps oil ? ta+lespoons salt ! ta+lespoon coriander seeds ! ta+lespoon )hite c'min seeds ! ta+lespoon m'stard seeds ! ta+lespoon onion seeds (( 7or9 finely minced onion ! ta+lespoon garlic (( finely minced ! c'p red chilli po)der !, Wash the mangoes and )ipe dry, C't into 1'arters, =, Mix the salt into the mangoes and spread o't on a tray or +aking tin and dry in the s'n = or ? days* 'ntil the skin of the fr'it +ecomes soft and plia+le, ?, .ry all the )hole spices in = c'ps of the oil 'ntil they are light +ro)n, <, Remove from the oil and grind to a smooth paste, Set aside,

C, "'t the rest of the oil in a sa'cepan and heat )ell, &dd all the gro'nd spices and stir for ! min'te, &dd all the dry mangoes, 8, Stir together over fire very +riefly and remove immediately, &llo) to cool completely to room temperat're, N, When cool* place the achar in airtight containers and store at room temperat're, #his achar can +e preserved for at least one year,

(((((((((((((((((( * Exported from MasterCook * &m ;a &char ( Mango "icklesn Recipe By : Serving Si e : ? "reparation #ime :$:$$ Categories : 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ? 'nripe mangoes !>= c'p oil ! !>4 teaspoons salt ?>4 teaspoon coriander seeds ?>4 teaspoon )hite c'min seeds ?>4 teaspoon m'stard seeds ?>4 teaspoon onion seeds (( 7or finely minced (( onion9 ?>4 teaspoon garlic (( finely minced = ta+lespoons red chilli po)der

((((((((((((((((((

* Exported from MasterCook * &m+yachi ;adi ( Mango C'rry ( %ndia Recipe By : & World of C'rries ( 6e)itt I "ais Serving Si e : < "reparation #ime :$:$$ Categories : So'th %ndian East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( 8 cloves garlic (( peeled = inches ginger root (( peeled < )hole +lack peppercorns ! c'p cocon't milk < small fresh red chilies (( as serranos* seeded (( and stemmed ! ta+lespoon vegeta+le oil ! teaspoon m'stard seeds = ta+lespoons ghee != ripe mangos (( skinned and seeded < ta+lespoons s'gar (( optional ! teaspoon gro'nd t'rmeric salt to taste %n +lender make a smooth paste of garlic* ginger* peppercorns* cocon't milk* and chiles, Set aside, %n large skillet* heat oil over medi'm heat for = min'tes, add m'stard seeds, When seeds +egin popping* lo)er heat* add ghee and cook for ! min'te, &dd paste* mango p'lp and t'rmeric, stir )ell and cook C min'tes, add salt D'st +efore serving,

(((((((((((((((((( * Exported from MasterCook * &merican Chop S'ey Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ***.ER JEF, S#%R.R-*** ! carrot !$ r'nner +eans (( 7!$ to !=9 ! ta+lespoon ca++age ! ta+lespoon +eanspro'ts (( 7optional9 ! onion ! potato salt to taste ! ta+lespoon oil or +'tter ***.ER FR&J-*** ! c'p tomato p'ree ! ta+lespoon cornflo'r = teaspoons s'gar !>= teaspoon ginger I garlic paste !>= teaspoon red chilli po)der or paste ! ta+lespoon tomato sa'ce salt to taste fried noodles ! ta+lespoon +'tter .or Fravy: Melt fat add all pastes and stir, &dd p'ree* +ring to a +oil, &dd ! !>= c'ps )ater* +oil for C min'tes, Make paste of cornflo'r )ith =(? ta+lespoon of )ater, ;eep aside, &dd chilli* salt* sa'ce* s'gar* stir, &dd cornflo'r paste* contin'o'sly stirring to avoid l'mps, &dd !>< of noodles, Boil for =(? min'tes* keep aside, .or Jeg,stirfry: C't vegeta+les into thin D'lienne strips, Aeat fat in a nonstick or heavy pan, &dd vegeta+les and stirfry on high till crisp, &dd salt* stir, O'st +efore serving* add to the +oiling gravy,

"o'r into serving dish* spread the fried noodles on top, Serve piping hot, Bote: .or 1'ick fried noodles* dry roast hakka or instant noodles till light, 6eep fry in hot oil till crisp, Er +lanch in +oiling )ater till limp, 6rain and to)el dry, 6eep fry till crisp, Making time: ?$ min'tes Makes: =(? servings

(((((((((((((((((( * Exported from MasterCook * &miri ;haman Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ***.ER ;A&M&B*** ! c'p channa (( 7+engal gram9 dal (( )ashed I soaked for (( <(C ho'rs salt to taste ***.ER #E""%BF*** !>< c'p tamarind ch'tney (( 7refer ch'tneys9

= ! = = !

ta+lespoons green ch'tney (( 7refer ch'tneys9 c'p fine +land sev onions chopped finely ta+lespoons coriander leaves finely chopped teaspoon cr'shed c'min seeds salt to taste

.or ;haman: Frind soaked dal in mixie till fine, ;eep +atter fairly thick, &dd salt* mix )ell* po'r into a press'recooker container, Cover )ith lid* press're cook for = )histles, Cool, Frate )ith a grater 7'se +igger holed +lade9, #he res'lt sho'ld +e like +read cr'm+s, #o serve: Spread some khaman cr'm+s in serving plate, Sprinkle some of +oth ch'tneys, Sprinkle salt* c'min* follo) )ith sev* onions and coriander, Serve immediately, Making time: .or khaman(?$ min'tes7excl'ding soaking time9 .or rest: =$ min'tes Makes: C servings Shelflife: ? days refrigerated in airtight container, 7Store )itho't toppings9

(((((((((((((((((( * Exported from MasterCook * &miri ;haman 7imperial Hentils9 Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = c'ps chana dal ! c'p vegetale oil ! teaspoon m'stard seeds a pinch of asafetida !$ fresh hot green chilies (( gro'nd in a +lender 7!$ to !=9 a small piece of gingerroot (( peeled and chopped !C garlic cloves (( peeled and chopped !>= teaspoon t'rmeric salt to taste !>< lemon (( D'ice of ! c'p milk = ta+lespoons chopped cilantro !>< fresh cocon't (( meat removed and (( grated store(+o'ght sev (( 7chick(pea(flo'r (( noodles9 Soak the chana dal in )ater for 8 to 4 ho'rs, 6rain and grind coarsely in a food processor* forming a thick paste, %f necessary* add a little )ater* +'t 'se as little as possi+le, Aeat the oil in a large sa'cepan and add the m'stard seeds, When they +egin to crackle* add the asafetida and the dal paste* stirring constantly to prevent sticking, When the mixt're is dry* add the green chilies* ginger* garlic* t'rmeric* salt* s'gar* and lemon D'iceR stir )ell, Sprinkle in = ta+lespoons of milk every C min'tes* and keep stirring over medi'm(lo) heat, Repeat 'ntil all the milk has +een added and is a+sor+ed, When the dal separates from the pan* the khaman is ready, Spread it on a large flat plate* and garnish )ith the cilantro and cocon't, #op )ith fine ready(made salted sev, serves 8

(((((((((((((((((( * Exported from MasterCook * &mma5s Rasam Recipe By : Serving Si e : < "reparation #ime :$:?$ Categories : Rasam Spices &nd "astes *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! ta+lespoon oil < cloves garlic !>= teaspoon c'min seeds fe) coriander leaves 8 c'rry leaves ***SE# !*** ? ta+lespoons tamarind paste < teaspoons s'gar !C c'rry leaves !>< c'p cilantro leaves < dried red chiles !>< teaspoon t'rmeric salt (( to taste ***SE# =*** ! teaspoon coriander seeds C cloves garlic ! piece ginger (( 7!>= inch9 ! teaspoon c'min seeds 8 +lack peppercorns ! teaspoon split red gram Make into a paste set = and keep aside, %n a pot add 8 c'ps of )ater* the a+ove paste* salt* t'rmeric* tamarind paste* dry red chiles* c'rry leaves* coriander leaves and s'gar, Het +oil 'ntil the )ater 1'antity red'ces to a+o't < c'ps, Bo) remove from heat and pass thro'gh a strainer so that only the clear li1'id is retained, ;eep aside this li1'id, Aeat oil in a skillet and )hen oil is hot add c'min seeds* cr'shed garlic and fry 'ntil garlic changes to pale +ro)n, Bo) add c'rry leaves and coriander leaves and fry for another t)o min'tes, Bext add the li1'id to the skillet and cook for C min'tes,

Stay 'p to fo'r days if stored in the refrigerator,

(((((((((((((((((( * Exported from MasterCook * &mma5s Special Sam+har Rice Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : Rice Sam+ar *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ***SE# !*** ! c'p rice !>= c'p split red gram !>< teaspoon t'rmeric ? c'ps )ater salt (( to taste = ta+lespoons tamarind paste ***SE# =*** ! medi'm tomato (( c't into < pieces = green chiles (( sliced !>< c'p peas !>< c'p potato pieces ! +a+y eggplant (( c't into slightly ( larger than +ite(si ed pieces !>< c'p .rench +eans ***SE# ?*** !>< c'p +'tter 8 +lack peppercorns !$ cashe) n'ts !>= teaspoon c'min seeds !$ c'rry leaves !>= c'p coriander leaves = teaspoons sam+ar po)der ! pinch asafetida Cook rice and split red gram in ?,C c'ps of )ater 'ntil the mixt're is )ell cooked, &dd salt and t'rmeric and remove from heat, 7%t is alright if there is 'ntil some )ater left in the pot9, Cook all the ingredients in set = in ?>< c'p of )ater,

&dd the a+ove cooked vegeta+les and tamarind paste to the pot containing rice and split red gram and cook on medi'm heat for seven min'tes, Aeat +'tter in a )ide skillet and )hen +'tter has melted add peppercorns* cashe) n'ts and c'min seeds, .ry on lo)er than medi'm heat for a fe) min'tes 'ntil the cashe) n'ts t'rn pale +ro)n, Bo) add asafetida* c'rry leaves and coriander leaves, .ry for a min'te, Bext add sam+ar po)der* stir once and immediately add the contents of the pot containing rice and vegeta+les, Stir )ell and cook for three to fo'r min'tes on medi'm and remove from heat, Serve hot )ith a little +'tter on top, Bote: Some people prefer a strong aroma of asafetida )hile others do not, %n case yo' prefer it stronger* then add asafetida to the skillet D'st +efore adding rice instead of adding as mentioned in the recipe, 7Rice retains the flavor of asafetida m'ch +etter than oil9, "reparation #ime: ?$ min'tes if preparing o)n sam+ar po)der* !$ min'tes if 'sing a ready made po)der, Cooking #ime: ?$ min'tes

(((((((((((((((((( * Exported from MasterCook * &nai "achadi Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : Jegeta+les Jegetarian C'rry So'th %ndian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! small +'ttern't s1'ash ? green chiles ? ta+lespoons cocon't ! teaspoon tamarind paste !>= teaspoon m'stard seeds Daggery 7dark +ro)n s'gar9 t'rmeric (( to taste salt (( to taste ***SE&SEB%BF*** m'stard seeds

fen'greek red chile po)der c'rry leaves oil C't s1'ash into inch s1'are and !>< inch thick slices, Wash and in a+o't a c'p and a half of )ater* add tamarind paste and sliced s1'ash, &dd t'rmeric* salt and cook on lo) heat 'ntil done, Frind cocon't* green chiles* !>= teaspoon m'stard seeds and stir into cooked s1'ash, Can )ash o't +lender and add this )ater too, Het m'stard seeds spl'tter in oil* add fen'greek* red chile po)der* c'rry leaves and in a co'ple of min'tes po'r onto pachadi, Jariations: %nstead of tamarind paste can 'se yog'rt at the end, Can 'se c't okra or* okra and eggplant pieces* instead of s1'ash, So'rce: Shyamala "arames)aran

(((((((((((((((((( * Exported from MasterCook * &nardhana Ch'ran Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = ta+lespoons &nardhana (( 7pomegranate9 seeds (( dry = ta+lespoons amchoor (( 7dry mango9 po)der ! teaspoon c'min seeds != peppercorns (( 7!= to !C9 = ta+lespoons green sa'nf (( 7fennel9 seeds ! teaspoon s'gar gro'nd coarsely !>= teaspoon honey = pinches +lack salt (( 7= to ?9 salt to taste ! teaspoon lemon D'ice

Hightly roast separately* anardhana* c'min*peppercorns and sa'nf, Cool, 6ry grind each +'t keep sa'nf coarse, Mix all ingredients in a large plate, Check taste and make tiny +alls of the do'gh, 6ry for =(? days till firm, Serve as a digestive after meals, Making time: =$ min'tes 7excl'ding drying time9 Makes: ! c'p +alls approx, Shelflife: = months or more Jariation: &dd a little dried ginger po)der 7soonth9 if yo' like the p'ngency of ginger,

(((((((((((((((((( * Exported from MasterCook * &ndhra Aot Cocon't Rice Recipe By : Serving Si e : 4 "reparation #ime :$:$$ Categories : Rice East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( < dried red ne) mexico chiles (( stemed I cr'shed < fresh Dalapeno or serrano chiles (( finely chopped = c'ps freshly grated cocon't = c'ps cooked rice

! ! = =

teaspoon salt teaspoon m'stard seeds teaspoons pean'ts teaspoons cashe)s !>= c'p vegeta+le oil several fresh )hole red and green chiles (( for Farnish

Roast the cocon't in a dry frying pan 'ntil it is golden +ro)n* then mix in the rice and salt, Set aside, Aeat the oil and fry the m'stard seeds* pean'ts* and cashe)s* +'t take care they do not +'rn, "o'r the seasoning mixt're over the rice and cocon't* and mix )ell, Farnish )ith the )hole red and green chiles, #his one is hot so )atch o't!

(((((((((((((((((( * Exported from MasterCook * &nglo %ndian C'rry Sa'ce Recipe By : Serving Si e : = "reparation #ime :$:$$ Categories : Sa'ces C'rry *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = ta+lespoons mild vegeta+le oil ! c'p coarsely chopped onion ! !(inch piece fresh ginger (( peeled ! !>= po'nds red(ripe tomatoes (( cored* 1'artered !>< c'p chopped cilantro !>= teaspoon cayenne pepper ! teaspoon salt ! !>< teaspoons garam masala or c'rry po)der Aeat oil in a heavy* medi'm(si ed skillet over medi'm heat, &dd onions and stir(fry 'ntil onions t'rn caramel +ro)n* a+o't != to !C min'tes, Remove from heat, "lace in a +lender )ith the ginger* tomatoes* cilantro* cayenne and saltR p'ree 'ntil smooth, #ransfer to a medi'm(si e sa'cepan, Stir in garam masala or c'rry po)der* cover* and cook over medi'm heat 'ntil tomatoes loose their ra) aroma* !C to !4 min'tes, Makes a+o't = c'ps,

So'rce: Haxmi Airemath )riting in the San .rancisco Chronicle* 8>=<>3=,

(((((((((((((((((( * Exported from MasterCook * &ngoor ;a Sher+et Recipe By : Rotis and Baans of %ndia +y "'ro+i Ba++ar Serving Si e : 8 "reparation #ime :$:$$ Categories : 6esserts C'rry *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= po'nd green seedless grapes ? ta+lespoons castor s'gar (( finely gro'nd gran'lated s'gar !>= teaspoon pepper (( gro'nd ! ta+lespoon c'min seeds (( roasted I gro'nd !>= teaspoon salt = teaspoons lemon D'ice ? c'ps )ater (( chilled fe) sprigs fresh mint Wash grapes and cr'sh them thoro'ghly, "o'r in )ater, Mix )ell, Strain thro'gh a sieve, &dd all the seasonings, Mix )ell, Chill, Serve garnished )ith mint leaves, M&;ES: 8 large glasses

(((((((((((((((((( * Exported from MasterCook * &nnasi C'rry 7"ineapple C'rry9 Recipe By : Serving Si e : < "reparation #ime :$:=$ Categories : C'rry Jegeta+les *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( ((((((((((((((((((((((((((((((((

medi'm ripe pineapple* cleaned (( peeled and diced oil for cooking = onions (( chopped ! stem of lemon grass a fe) sprigs of c'rry leaves ! !>= c'ps thick cocon't milk (( 7extracted from !>= (( grated cocon't9 ! teaspoon m'stard po)der9 ! teaspoon cinnamon po)der 8 dry red chiles (( po)dered a pinch of t'rmeric po)der salt to taste ! teaspoon fennel seeds (( roasted and (( po)dered Aeat oil in a pan and fry half the onions* lemon grass and c'rry leaves 'ntil the onions t'rn +ro)n, &dd the remaining ingredients* except the fennel po)der* and simmer 'ntil done, Sprinkle the fennel po)der and remove from heat, Serve hot )ith rice,

(((((((((((((((((( * Exported from MasterCook * &nother C'rry "o)der Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian Spices &nd "astes &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ? ta+lespoons coriander seeds = ta+lespoons c'min seeds = ta+lespoons t'meric ! ta+lespoon m'stard seeds = !>= teaspoons fennel seeds seeds of 4 cardamon pods 4 cloves ! !>= teaspoons gro'nd ginger ! !>= teaspoons +lack peppercorns !>< teaspoon freshly grated n'tmeg

!>< teaspoon

cayenne

%n a +o)l* com+ine all the ingredients, Spread mixt're o't on a Delly roll pan and toast in a preheated =C$. oven for =$ min'tes, Het cool to room temperat're, "'lveri e the spice mixt're in +atches )ith an electric spice or coffee grinder and strain it thro'gh a sieve into a +o)l, #he c'rry po)der )il keep six months in a tightly sealed Dar in a cool dark place, Gse to season so'ps and ste)s,

(((((((((((((((((( * Exported from MasterCook * &ppam 7st'ffed Rice "ancakes9 Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = c'ps rice po)der half c'p )arm )hole milk or )arm cocon't (( milk ! packet yeast )arm )ater ( half c'p s'gar ( ! ta+lespoon cooked rice (( mashed ( !>= c'p Mix the s'gar and yeast in )arm 7almost hot9 )ater and set aside for half an ho'r, %f it has not risen* the )ater )as not )arm eno'gh, When it has risen* mix in the rice flo'r and )armed milk, &dd the mashed rice, 7Bo +lending* D'st mix thoro'ghly +y hand,9 Set aside for half and ho'r to three ho'rs,7 &fter that* keep it in the fridge,9 When ready to cook* add more rice po)der or milk or )ater if needed to make a smooth thick +atter, Aeat a *non(stick* 7important ( else it is very fr'stra( ting :9 ( griddle and po'r half c'p of +atter at a time, .lip )hen one side is done,

%f yo' have a non stick special :&ppam: pan* 's'ally availa+le in ;erala 7or a tiny non stick sa'te pan may +e 'sed9 yo' can po'r a spoonf'l of this +atter in the middle of the pan and s)irl it aro'nd so that the edges of the pancake +ecome lace(like and cr'nchy, #hese are called lace(appams :9 #he follo)ing is the *real* and time cons'ming method: Ra) rice ( = c'ps Cocon't milk ( ! c'p yeast* +eer or cocon't )ater Soak rice in )ater overnight and +lend, While +lending* set aside some of the grainy mix 7half c'p9 and +lend the rest to a fine paste>+atter, Sometimes fresh cocon't is added )hile +lending, Aeat pan and slo)ly stir the grainy mix, When it +ecomes sticky and looks cooked* cool it and add to the rest of the +atter, #his is called :kappi: :9 &dd the cocon't milk* cocon't )ater or toddy R9 7try +eer9 etc, to make a consistent +atter, Het it rise overnight, #he next day steam it in plates or make pancakes on griddle, Some folks add more s'gar to the +atter* steam it and serve it )ith extremely hot meat c'rries, Maya Bair

(((((((((((((((((( * Exported from MasterCook * &ppams Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = c'ps plain rice (( 7not long grain9 = c'ps par+oiled rice ? ta+lespoons 'rad dal

teaspoon fen'greek seeds !>= teaspoon soda+icar+ ! cocon't grated Wash and soak rices* dal* seeds together for 8(N ho'rs, Frind to a smooth +atter* add salt and keep overnight, ;eep +atter thick as cocon't milk )ill +e added, Frind or scrape cocon't* soak in = c'ps )arm )ater for !C min'tes, Blend in a mixie* strain and extract thick milk, Mix soda and cocon't milk into +atter, &pply a little oil on a non(stick or heavy griddle, "o'r a ladlef'l of +atter on hot griddle, Aold handle and rotate and tilt griddle 1'ickly s'ch that its f'll +ase is covered )ith +atter, 6o not spread )ith spoon, & thin dosalike pancake m'st +e the res'lt, Stack or eat immediately )ith ch'tney* c'rds* gravy vegeta+les or pickles, Making time: Evernight recipe Makes: =C(?$ appams Shelflife: Refrigerate +atter for = days, &dd salt only = ho'rs +efore 'sing,

(((((((((((((((((( * Exported from MasterCook *

&pple Ch'tney Recipe By : .emina Maga ine ( Mrid'la BalDeka Serving Si e : < "reparation #ime :$:!$ Categories : Ch'tney *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>= teaspoons oil !>< teaspoon m'stard seeds ! pinch fen'greek seeds ! pinch t'rmeric po)der ! pinch asafetida ! large cooking apple (( 7peeled I cored9* (( finely chopped !>= teaspoon chile po)der salt (( to taste = teaspoons soft light +ro)n s'gar & mo'th()atering relish )ith a s)eet and so'r* slightly hot flavor, Cooking apples are first tossed in a fe) spices and cooked 'ntil they are almost p'lpy, #ime re1'ired: !$ min'tes pl's cooling time Aeat the oil over medi'm heat and season )ith the m'stard seeds, When they spl'tter* add the fen'greek seeds* t'rmeric po)der and asafetida and immediately follo) )ith the apples, Stir and mix thoro'ghly, &dd the chile po)der* salt and s'gar* stir and cook 'ntil the apple starts t'rning soft* stirring fre1'ently, &llo) the ch'tney to cool and store in a dry airtight or scre) top Dar, %t can then +e stored in the refrigerator for fo'r to six )eeks, Serve )ith almost all snacks and starters,

(((((((((((((((((( * Exported from MasterCook * &pple Cider %ndian "'dding Recipe By : Fo'rmet maga ine Ecto+er !33! Serving Si e : 8 "reparation #ime :$:$$ Categories : C'rry C'stards &nd "'ddings 6ressings East %ndian &ppeti ers .r'it *%ndian

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p milk =>? c'p yello) cornmeal ? c'ps 'npaste'ri ed apple cider ! large egg (( +eaten lightly !>= c'p firmly packed light +ro)n s'gar ! teaspoon cinnamon ! teaspoon salt !>< c'p 'nsalted +'tter (( c't into +its !>= c'p raisins vanilla ice cream (( as an accompaniment %n the top of a do'+le +oiler set over simmering )ater scald !>= c'p of the milk, %n a +o)l )hisk together the cornmeal and the cider* stir the mixt're into the scalded milk* and cook the mixt're* stirring occasionally* for =$ to =C min'tes* or 'ntil it is thickened, 7#he mixt're may appear slightly c'rdled,9Remove the pan from the heat* )hisk in the egg* the +ro)n s'gar* the cinnamon* the salt* the +'tter* and the raisins* and po'r the mixt're into a +'ttered !?(+y 3( inch +aking pan, Whisk i Serves six to eight,

(((((((((((((((((( * Exported from MasterCook * &pple Oelly 6elight Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = firm apples 4 glaced cherries ! packet Delly of desired flavor 4 fl'tted or champagne glasses = pinches clove(cinnamon po)der (( 7= to ?9 !>= c'p s'gar

! !>= c'ps )ater = ta+lespoons cornflo'r 4 scoops vanilla ice cream (( 74 to !$9 ! drop yello) colo'r Set Delly as per instr'ctions on packet, "eel and c't apple in 1'arters, "'t s'gar and apple 1'arters in a heavy sa'cepan, Aeat on high, Sprinkle some )ater, When all s'gar has dissolved and the apples are slightly soft* take off gas, Remove the apples* drain on a colander, #o the remaining syr'p* add )ater* cornflo'r* spices 7clove and cinnamon po)der9 and ! drop yello) colo'r, Boil* stirring contin'o'sly till thick and transparent, C't the Delly into c'+es, #o serve spoon Delly into glasses, "'t a scoop of icecream on the Delly, "lace an apple 1'arter on top and po'r some )arm sa'ce, #op )ith a cherry, Serve %mmediately

(((((((((((((((((( * Exported from MasterCook * &pple(c'c'm+er Salad With Split M'ng 6al Recipe By : SE6GC#%EBS E. R%CE +y Oeffrey &lford and Baomi 6'g'id !334 Serving Si e : 8 "reparation #ime :$:$$ Categories : C'rry 6als 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! ta+lespoon split m'ng dal ! large e'ropean c'c'm+er ! granny smith apple

green cayenne pepper ER t)o Dalapeno chilies (( seeded and minced ?>< c'p fresh cilantro leaves (( loosely packed = ta+lespoons fresh lime D'ice !>= teaspoon salt (( or to taste * tempering * ! ta+lespoon vegeta+le oil ! teaspoon +lack m'stard seed ! teaspoon c'min seed ! ta+lespoon dried c'rry leaves ER s'+stit'te cilantro leaves "lace the dal in a small +o)l )ith ! c'p )ater and soak for ! ho'r, C't the c'c'm+er length)ise into < or 8 )edges, discard the seeds* then c't cross)ise into ?>< inch or !>= inch ch'nks, "lace in a large +o)l, Core the apple* +'t do no peel* then c't into small ch'nks and add to the c'c'm+er, &dd the chile, coriander* soaked dal* and lime D'ice and toss to +lend )ell, Aeat a small heavy skillet over medi'm heat, &dd the oil and )hen it is hot* toss in the remaining tempering ingredients, Five a 1'ick stir* then cover to prevent the m'stard seeds from popping o't, When most of the seeds have popped* a+o't ?$ seconds* remove from the heat and po'r over the salad, Sprinkled on the salt and toss )ell, Served in a shallo) +o)l, Serves 8 as part of a rice(+ased meal, MGBF 6&H (( a strong golden yello) all over* this 1'ick(cooking dal is from m'ng +eans that have +een h'lled and split, %t t'rns slightly d'ller yello) )hen cooked, WAEHE MGBF are small* d'll green and almost ro'nd +eans, &lso called green gram, Whole +eans need to +e soaked overnight, When skinned and split* they are yello), CGRRHE&JES originate in so'th %ndia, &lso called ;ari "atta, 6ark green* fresh leaves are preferred and often gro)n in one5s kitchen )indo), #hey m'st +e 'sed )ithin a fe) days of picking, 6ried leaves are availa+le at most %ndian markets and may +e kept for )eeks, Cilantro may +e s'+stit'tedR or omit,

(((((((((((((((((( * Exported from MasterCook * &pple(Aoney Rice Recipe By : .emina Maga ine Serving Si e : < "reparation #ime :$:!C Categories : Rice *%ndian &mo'nt Meas're %ngredient (( "reparation Method

(((((((( (((((((((((( (((((((((((((((((((((((((((((((( =C$ grams rice (( +oiled and drained ghee = onions (( finely chopped < apples (( 7peeled* cored I (( grated9 ! lemon (( D'ice of salt (( to taste ? ta+lespoons honey ! pinch n'tmeg fe) strands saffron ( 7dissolved in a little )arm milk9 ! handf'l )aln'ts (( shelled and chopped 7Rice lightly flavored )ith apple and honey9 Aeat ghee in a heavy +ottomed pan and fry the chopped onion 'ntil crisp, Remove from ghee and keep aside, &dd the cooked rice and sa'tQ for t)o min'tes, &dd lime D'ice and salt to the grated apples and mix lightly, &dd the seasoned apples to the cooked rice and mix lightly, &dd honey* n'tmeg po)der and saffron to the rice and keep stirring on lo) heat for five min'tes, Serve hot* garnished )ith )aln'ts,

(((((((((((((((((( * Exported from MasterCook * &ratikaaya Masala "'l's' 7Spiced Ra) Banana C'rry9 Recipe By : Serving Si e : < "reparation #ime :$:?$ Categories : C'rry .r'it *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ? ta+lespoons oil !>< teaspoon +lack m'stard seeds 4 c'rry leaves !>= teaspoon red chile po)der !>< teaspoon t'rmeric salt (( to taste ***SE# !*** < +ananas ! !>= ta+lespoons tamarind paste

! < ! = !

***SE# =*** teaspoon c'min seeds cloves garlic piece ginger (( 7!>= inch9 cloves teaspoon 'ncooked rice

Make Set = into a paste 7adding a fe) drops of )ater9 and keep aside, Ra) +ananas sho'ld +e c't into fo'r pieces each, Remove the skin and keep aside, %n a deep skillet heat oil* add m'stard seeds and )hen seeds start popping add c'rry leaves and the a+ove paste 7of Set =9, .ry on moderate heat for one min'te, &dd !,C c'ps )ater* tamarind paste* and the +anana pieces, &lso add red chile po)der* t'rmeric and salt, Het cook on lo) heat for !C min'tes or 'ntil the gravy thickens, Bote: Some tamarind paste can +e very so'r* so yo' may need to adD'st according to yo'r taste, -o' can add a spoon of s'gar D'st +efore removing from heat,

(((((((((((((((((( * Exported from MasterCook * &resal' Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : S)eets East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = c'ps rice = c'ps +ro)n s'gar (( 7Daggery or +ellam9 poppy seeds oil (( to fry Soak rice for =< ho'rs and then dry it on a flat plate )ith the rice evenly spread in a single layer, 6rying can +e done +y p'tting the rice in front of a fan or D'st leave it as it is on a ta+le till it is completely dried, #he dried rice sho'ld +e dry roasted slightly in a pan to remove any traces of )ater, #his rice sho'ld +e finely po)dered in a +lender, Syr'p sho'ld +e made +y mixing = c'ps of )ater and = c'ps of Bro)n s'gar and then +oiled to a level )here it is neither too sticky nor too dil'ted 7#AEEF& "&&;&M sho'ld +e fine9, Bo) )ith the syr'p still on the stove set to lo) flame* the rice po)der sho'ld +e added slo)ly to this syr'p +y mixing it evenly till it +ecomes a paste, Bo) this paste sho'ld +e set

aside and small ro'nd +alls the si e of a lemon sho'ld +e made and then sho'ld +e patted in the poppy seeds container and pressed flatly, #hese sho'ld +e fried in oil heated to a medi'm high flame 'ntil +ro)n, #hese +ro)ned aresal' sho'ld +e pressed to drain excess oil, Bo) they sho'ld +e ready to eat, ",S: -o' may not get these done perfectly on yo'r first attempt +'t +y the second or third time yo' sho'ld +e all set to +ecome Master of &resal', So % s'ggest yo' try in small 1'antity d'ring the trials,

(((((((((((((((((( * Exported from MasterCook * &romatic #andoori Marinade Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Marinades #andoori Spinach *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( C o'nces plain yog'rt = ta+lespoons sesame or m'stard oil = ta+lespoons fresh lemon D'ice (( 7 or +ottled 9 < garlic cloves (( chopped ! !(inch piece fresh ginger = green chiles (( chopped9 ! ta+lespoon fresh coriander leaves (( chopped < ta+lespoons dried onion flakes = ta+lespoons gro'nd almonds !>= teaspoon salt !$$ milliliters milk ***S"%CES*** = ta+lespoons coriander seeds ! ta+lespoon sesame seeds ! ta+lespoon green cardamom seeds ! ta+lespoon fennel seeds

"'t yog'rt* oil* lemon* garlic* ginger* chiles* leaves into +lender and p'lse 'ntil smooth, &dd remaining st'ff incl'ding spices* and p'lse again, -o' )ill pro+a+ly need more milk 'ntil mix is easy to po'r, &dd a little milk and see res'lt, "'t in fridge 'ntil needed,

(((((((((((((((((( * Exported from MasterCook * &romatic -ello) Rice Recipe By : Madh'r Oaffrey5s %ndian Cooking 7adapted9 Serving Si e : 8 "reparation #ime :!:!$ Categories : East %ndian &ppeti ers Frains *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = c'ps long(grain rice (( 7or +asmati9 = =>? c'ps )ater ! !>< teaspoons salt ?>< teaspoon t'rmeric < )hole cloves ! ! inch cinnamon stick ? +ay leaves "'t the rice in a +o)l and )ash in several changes of )ater* 'ntil the )ater is no longer clo'dy, 6rain, "o'r C c'ps fresh )ater over the rice and let it soak for half an ho'r, 6rain the rice in a sieve, Com+ine the drained rice* =(=>? c'ps )ater* salt* and spices in a heavy pot and +ring to a +oil, Cover )ith a tight(fitting lid* t'rn heat to very lo)* and let simmer for =C min'tes, Remove from heat and let the pot rest* covered* for !$ min'tes, Remove the )hole spices and fl'ff the rice )ith a fork +efore serving,

(((((((((((((((((( * Exported from MasterCook *

&rt Malek5s P'ick Chicken C'rry Recipe By : &rt Malek ( BBC Serving Si e : ! "reparation #ime :$:$$ Categories : 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( +oneless skinless chicken +reasts cardamon pods garlic fresh ginger root chili pepper yog'rt indian fried onions coriander leaves chapatis Eil in skillet, &dd = large and < small 7green9 cardamon pods, &dd chicken ch'nks and sa'te, &dd garlic and ginger paste 7cr'shed in mortar and pestle9, &dd chili pepper 7fresh or po)der9 to taste, &dd yog'rt and %ndian fried onions to make a sa'ce, Sprinkle coriander leaves on top +efore serving, Serve )ith chapatis, BE#E: #his is a very free form recipe* amo'nts depend on ho) many yo' are cooking for, #he recipe )as )ritten do)n )hile )atching &rt make it on a BBC #J cooking program ( he made only eno'gh for ! person, #he %ndian fried onions can +e +o'ght in specialty food stores ( it5s not the kind that come in a can,

((((((((((((((((((

* Exported from MasterCook * &ssorted BhaDias Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'c'm+er sliced ro'nds ! onion sliced ro'nds ! small ridge(go'rd peeled and sliced ro'nd 4 aD)ain leaves )ashed clean )hole (( 74 to !$9 ! potato peeled and sliced ro'nd ! !>= c'ps (( ! gram flo'r !>= c'p rice flo'r salt to taste !>= teaspoon t'rmeric po)der !>= teaspoon c'min seeds Eil for deep fry 6o not slice the vegeta+les too thick or too thin, Mix flo'rs* salt* c'min seeds* t'rmeric to make a +atter for dipping, Aeat oil to deep fry, When hot* add a ta+lespoon to the +atter and mix, 6ip the vegeta+les* slice +y slice and slide into the hot oil, .ry on medi'm heat till golden +ro)n, Serve hot )ith sa'ce or ch'tney as desired,

(((((((((((((((((( * Exported from MasterCook *

&taif Mihshi Recipe By : Serving Si e : ! "reparation #ime :!:$$ Categories : S)eets *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! sachet active dry yeast ! teaspoon s'gar ! !>= c'ps )arm )ater ! !>= c'ps flo'r ! pinch salt ***.ER #AE W&HBG# .%HH%BF*** ! !>= c'ps finely chopped )aln'ts !>< c'p gran'lated s'gar ! !>= teaspoons cinnamon po)der ***.ER #AE SERJ%BF*** atar (( 7rose syr'p9 'shta or thick )hipped cream BHEB6 yeast )ith s'gar and !>< c'p )ater, %f active dry yeast is 'sed* )ater sho'ld +e a little )armer than l'ke)arm, Stir 'ntil dissolved, Sieve flo'r and salt into a )arm mixing +o)l and make a )ell in the center, "o'r one c'p )ater and yeast mixt're into the flo'r* then grad'ally stir in the flo'r )ith a )ooden spoon, Stir 'ntil smoothly +lended, %f l'mpy* stir )ith a +alloon )hisk 'ntil smooth, Cover the +o)l )ith a cloth and leave in a )arm place for one ho'r or 'ntil the +atter has risen and the s'rface is +'++ly, Aeat a heavy +ottomed frying pan on medi'm heat and grease )ith a )ad of paper to)eling dipped in ghee or oil, "o'r in a+o't ! !>= t+sp, 7=C ml,9 of the +atter and tilt the pan immediately so that +atter spreads a little into a ro'nd* a+o't !$ cm, in diameter, %f the +atter is too thick* stir in the remaining )ater, #he pancake sho'ld +e thick* +'t sho'ld spread a little, Cook 'ntil done and golden +ro)n on +oth sides, Remove from the frying pan and stack on a plate, "repare the )aln't filling +y com+ining )aln'ts* s'gar and cinnamon po)der, "lace t)o tsp, filling in the center of each pancake, .old over and pinch the edges )ell together to seal, .ry three or fo'r st'ffed pancakes at a time in hot oil 7=$$o C9 'ntil evenly +ro)ned, Hift o't the pancakes )ith a slotted spoon and drain on paper to)els, 6ip* )hile 'ntil hot* into atar 7 rose syr'p9, Serve )arm or cold,

(((((((((((((((((( BE#ES : Makes !8 pancakes, St'ffed "ancakes

* Exported from MasterCook * &tte ;a Seera Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = ta+lespoons )heat flo'r = !>= ta+lespoons ghee ?>< c'p s'gar or molasses (( 7Daggery9* 'p to ! elaichi po)der chopped pista and almonds &dd flo'r and roast on slo) fire* stirring contin'o'sly Side +y side add to s'gar = !>= c'ps )ater and keep to +oil When the atta +ecomes a golden +ro)n* add the +oiling s)eet )ater Stir gently and contin'o'sly till excess )ater evaporates and the ghee separates, 6ecorate )ith chopped n'ts

(((((((((((((((((( * Exported from MasterCook * &ttock)aley Bataer Masaleydaar Recipe By : Serving Si e : < "reparation #ime :!:$$ Categories : "o'ltry C'rry *%ndian

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( 4 +ataer (( 71'ails9* prick the (( s'rface )ith a fork = C>4 o'nces desi ghee (( 7clarified +'tter9 < +lack cardamom < cloves ! inch piece cinnamon = +ay leaves 4 cloves garlic* minced ! !>= c'ps onions (( grated = ta+lespoons ginger* fresh (( D'lienne = teaspoons coriander po)der ! teaspoon chile po)der !>= po'nd tomatoes (( chopped fine salt to taste !>? c'p c'rd (( )hisked = ta+lespoons almond paste !>= teaspoon cardamom po)der !>< teaspoon cinnamon po)der !>< teaspoon clove po)der !>< teaspoon mace po)der a fe) strands saffron ***.ER #AE M&R%B&6E*** 8 ta+lespoons red )ine (( 73$ ml9 = ta+lespoons malt vinegar (( 7?$ ml9 ? ta+lespoons garlic paste (( strained = ta+lespoons ginger paste (( strained ! !>= teaspoons chile po)der salt to taste ***.ER #AE .%HH%BF*** =C$ grams chicken mince 4 cloves garlic* minced < cm ginger (( D'lienne = green chiles (( chopped fine !8 roasted pistachios !8 raisins (( refreshed in )ater (( 'ntil they p'ff 'p !>= teaspoon shahDeera (( 7+lack c'min seeds9 ?>< teaspoon +lack peppercorns (( coarsely po)dered (( 7< g9 !>= teaspoon cardamom po)der !>< teaspoon mace po)der salt to taste ***.ER #AE F&RB%SA%BF*** a handf'l of almonds (( flaked and toasted a fe) strands saffron a fe) sheets silver varakh

M%K all the ingredients for the marinade and evenly r'+ the 1'ails )ith this mixt're, Reserve for at least an ho'r, Mix all the ingredients for the filling and divide into eight portions, St'ff the 1'ails )ith a portion of the filling from the tail end* then do'+le 'p the legs* ens'ring that dr'msticks cover the opening thro'gh )hich the filling )as st'ffed and tie firmly )ith a string Fently t)ist the )inglet +ones to make the +irds more sta+le )hen they are placed on the plate at the time of service, Cr'sh the saffron )ith a pestle or the +ack of a spoon* soak in )ater and then make a paste, #o prepare the garnish* soak the saffron in a little l'ke)arm )ater and )hen the )ater t'rns saffron* soak the almond flakes in it to ena+le them to ac1'ire a saffron h'e, Aeat ghee in a pan, Season )ith +lack cardamom* cloves* cinnamon and +ay leaf* stir over medi'm heat for a fe) seconds, &dd garlic and sa'tQ 'ntil it +egins to change color, &dd onions and fry 'ntil light golden, &dd ginger and stir(fry 'ntil the onions are golden, &dd coriander po)der and chile po)der 7dissolved in t)o t+s, )ater9* and stir(fry 'ntil the moist're evaporates, #hen add tomatoes and salt* and stir(fry 'ntil the ghee floats on top, Remove the pan from heat* stir(in c'rd* ret'rn the pan to heat, Stir(fry over medi'm heat 'ntil specs of fat +egin to appear on the s'rface, &dd almond paste* stir(fry 'ntil the ghee floats on top, &dd a+o't one liter )ater* +ring to a +oil* red'ce to medi'm heat* add 1'ails and +ring to a +oil, Ho)er the heat* cover and simmer* stirring occasionally* +'t caref'lly* 'ntil the 1'ails are almost cooked, Gncover* increase to medi'm heat and cook 'ntil the gravy is of medi'm(thick sa'ce consistency, Sprinkle cardamom po)der* cinnamon po)der* clove po)der and mace po)der, Stir )ell, &dd saffron* stir and remove from heat, &dD'st the seasoning, #o serve: "lace t)o 1'ails on each of the fo'r individ'al plates, Farnish )ith almond flakes and cover )ith silver varakh, Serve )ith +read of yo'r choice,

(((((((((((((((((( * Exported from MasterCook * &'+ergine 7eggplant9 BhaDee Recipe By : 7c96avid Smith !334 Serving Si e : ! "reparation #ime :$:$$ Categories : Jegeta+les East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! large a'+ergine (( 7eggplant9 ? ta+lespoons vegeta+le oil or ghee (( 7clarified +'tter9

!>= medi'm onion (( finely chopped ! inch piece ginger (( peeled and chopped fat clove garlic (( finely chopped fresh green chiles (( 7deseeded and (( veined9 ** chopped !>= teaspoon +lack m'stard seeds !>= teaspoon fennel seeds !>= teaspoon kalonDii (( 7)ild onion seeds9 !>= teaspoon t'rmeric !>= teaspoon gro'nd c'min seed ! teaspoon tomato p'ree salt (( to taste ! ! Jegeta+le +haDees are cooked )ith very little sa'ce 7+'t not to +e conf'sed )ith the '+i1'ito's Enion BhaDee )hich is deep fried9, #he sa'ce and spices coat the pieces of vegeta+le and so a +haDee )o'ld complement )ell a main dish )hich has plenty of sa'ce, Remem+er to get yo'r nose in the pot )hen the seeds are frying, #he smell is intoxicating! * #he 1'antity is 'p to yo' +'t % 'se = of the fleshy chiles yo' get in s'permarkets !, Slice the a'+ergine across )ays in ?>< inch slices then c't each slice into < so yo' end 'p )ith )edges of a'+ergine, =, "'t the a'+ergine )edges in a colander and sprinkle li+erally )ith salt, "lace a sa'cer on top* p't a )eight on it and leave for ?$ min'tes, ?, Aeat A&H. the oil in a large heavy pan then add the chopped onion and stir for a fe) min'tes )ith the heat on high, <, &dd the m'stard* fennel and kalonDii seeds* stir a little then t'rn the heat do)n to lo) and cook for !$ min'tes, C, %M"ER#&B#!! p't yo'r nose into the pan BEW and sniff deeply, #he smell is ama ing! 8, &dd the ginger* garlic and chiles* stir and cook for another !$ min'tes on lo) heat stirring no) and again to make s're nothing +ro)ns or +'rns, N, &dd the t'rmeric and c'min and fry gently for a min'te, 4, &dd eno'gh hot )ater to make a fl'id mixt're, 3, &dd the tomato p'r@e and +lend in, Het the sa'ce cook gently )hile yo' attend to the a'+ergine, B't don5t let the sa'ce go dry, !$, %n a large heavy frying pan heat the other half of the oil over a moderate heat, &dd the a'+egine )edges and stir fry 'ntil the )edges are coated )ith oil, #hen t'rn the heat to lo) and fry* stirring occasionally* for !$(!C min'tes 'ntil they have taken on a +ro)n speckled colo'r,

!!, #ake the a'+ergine pieces o't of the pan and place on kitchen paper to a+sor+ some of the oil, #hen p't them into the pan and stir ro'nd to cover them )ith the sa'ce, !=, Cook gently 'ntil the a'+ergine is cooked thro'gh 7a+o't !C(=$ min'tes9, Stir from time to time +'t JER- gently )ith a metal spoon so as not to +reak 'p the a'+ergine pieces, &dd a small amo'nt of hot )ater if the mixt're gets too dry, Serve,

(((((((((((((((((( * Exported from MasterCook * &valakki Eggrane Recipe By : "rasad Jenkatesh Barsip'r Serving Si e : ! "reparation #ime :$:$$ Categories : Snacks East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( =C$ gram avalakki (( 7thick variety9 ? hasi me nasina kaayi (( 7green chiles ( to (( <9 ! handf'l kadale kaayi (( 7gro'ndn'ts>pean'ts9 koth'n+ari sopp' (( 7coriander leaves9* (( freshly chopped !$ kari+evina ele (( 7c'rry leaves ( to (( !=9 ! handf'l freshly grated cocon't ! teaspoon kadale +ele5 (( 7chana dal or +engal (( gram9 ! teaspoon 'ddina +ele5 (( 7'rid dal* +lack (( gram split9 !>= piece fresh green lime ! teaspoon m'stard seeds finely chopped onions (( optional ! pinch arishina (( 7t'rmeric* manDal* (( haldi po)der9 #he flat +eaten rice called &valakki 7poha or &val9 is 'sed here, #here are +oth the dry and )et varieties made depending on the thickness of &valakki 7dry variety if it is thin9,

"roced're: %n a +anale5 7kadai or )ok9 or al'min'm pan take =(? teaspoons of oil* keep it on medi'm fire, "'t the m'stard and )ait till it starts splitting, &dd ;adale5 +ele5 and 'ddina +ele5 and ;adale kaayi 7gro'ndn't>pean'ts9, Stir )ith a large spoon, Red'ce the fire to lo) and contin'e to stir till +oth ;adale and 'ddina +ele5 t'rn golden +ro)n and gro'ndn'ts also t'rn +ro)n, &dd chopped green chiles and chopped coriander leaves, &dd a pinch of arishina 7t'rmeric* manDal* haldi po)der9, %f 'sing onions add no) and fry, 7%f 'sing dry grated cocon't add it no)9, %n a separate vessel* )ash the &valakki )ell* +y adding )ater* stirring and then draining the )ater, Repeat this =(? times, .inally drain the )ater and add fresh )ater D'st s'fficient to immerse the avalakki, &dd salt to taste and allo) it to soak for =(? min'tes, Bo)* take the soaked &valakki +y hand and s1'ee e it to drain o't )ater completely* and p't it into the pan, Contin'e this process 'ntil all the avalakki is transferred to pan, #'rn aro'nd 'ntil the avalakki is mixed )ell, &dd the freshly s1'ee ed D'ice from lime, #'rn aro'nd and then add freshly grated cocon't, Close the pan )ith a lid and t'rn off the fire after ! min'te, #he dry variety is prepared the same )ay except that the thin avalakki is not soaked in )ater +'t fried in oil directly, Conse1'ently* lime D'ice and grated cocon't are not added, %nstead* dried grapes 7kismish or oBa drakshi9 are often added, #his is pop'lar in coastal ;arnataka and parts of Maharashtra too, #here is an entirely different version of avalakki )hich is p'rely for m'nching, #his is called &valakki p'ri, 6epending on ones taste either p'ffed &valakki or simply p'ri 7m'ri or p'ffed )hite rice9 is 'sed, Even p'ffed rice availa+le in cereal +oxes can +e 'sed for this, #o prepare this m'nching the proced're is simple and is as follo)s: %n the pan keep <(C teaspoons of oil* add m'stard and )ait till it splits, Red'ce the heat* add <(C pieces of +roken red chile* add pieces of dried cocon't 7ko++ari9 or a handf'l of dry grated cocon't, &dd a pinch of hing 7asafetida9* a pinch of t'rmeric, &dd t)o handf'ls of gro'ndn'ts* also add a handf'l of h'ri(;adale 7+h'nDa chana or p'ri(kadala9, &dd a handf'l of fresh c'rry leaves and t'rn aro'nd frying till they +ecome crisp, Stir )ell and finally add the p'ffed rice 7p'ri or avalakki p'ri as the case may +e9, #'rn aro'nd for a min'te and s)itch off the fire, Mix )ith salt to taste and allo) it to cool* +efore storing in a +ox, %t makes a tasty* crispy m'nch anytime* )hich can +e stored for )ell over a fortnight, Co'rtesy: ;, Ragh'nandana

(((((((((((((((((( * Exported from MasterCook * &viyal 7Mixed Jegeta+les With Sa'ce9

Recipe By : Serving Si e : < "reparation #ime :$:<$ Categories : C'rry Jegeta+les *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p )hite s1'ash (( 7p'mpkin9* c'+ed ? c'ps mixed vegeta+les* < medi'm green chiles = c'ps plain yog'rt ! c'p grated fresh cocon't !$ c'rry leaves < teaspoons coriander leaves !>4 teaspoon m'stard seeds !>4 teaspoon t'rmeric !>= c'p cooking oil = dried red chiles ! teaspoon s'gar ! teaspoon c'min !>4 split +lack gram ! pinch asafetida (( 7or =9 salt (( to taste * 7Chopped .rench Beans* Ca'liflo)er* 6r'mstick** Bell "epper* "otato9 %n a deep pot +oil the mixed vegeta+les in a c'p of )ater 'ntil tender, ;eep aside, 7%f there is any )ater left in the pot* do not discard it9, %n a +lender* +lend yog'rt* s'gar* c'min* grated cocon't* t'rmeric* salt* coriander leaves* a c'p of )ater 'ntil )ell mixed, "o'r this mixt're into the pot containing the vegeta+les and keep it on medi'm heat, &dd the green chiles sliced length)ise and simmer the contents for ten min'tes, 7Remem+er to stir fre1'ently* as yog'rt tends to stick to the +ottom of the pot9, Remove from heat and keep aside, %n a )ide skillet heat oil on medi'm, When oil is hot add dry red peppers and fry for one min'te, #hen add m'stard seeds* +lack gram and c'rry leaves, When the m'stard seeds pop* add asafetida, %mmediately add the vegeta+les and sa'ce from the pot, Cook for a min'te or t)o, Remove from heat, Foes )ell )ith plain )hite rice* pita* paratha* p'ri, *%f dr'mstick is not availa+le* yo' can add some other vegeta+le, Eggplant* ho)ever* is not advised +eca'se it +ecomes +itter )hen +oiled in )ater,

((((((((((((((((((

* Exported from MasterCook * &viyal ( ! Recipe By : Serving Si e : 8 "reparation #ime :$:$$ Categories : Jegetarian Jegeta+les *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ? c'ps vegetarian (( mixed !>= c'p cocon't (( 7grated9 = green>red chiles = teaspoons ko ham+h' po)der = c'ps yog'rt Boil vegeta+les for a+o't C min'tes, &dd yog'rt and po)der to vegeta+les, Bring to +oil, RaDeev ;rishnamoorthy

(((((((((((((((((( * Exported from MasterCook * &viyal ( = Recipe By : http:>>f+!,math,nat,t'(+s,de:4$>Ttop>aschroth>cook+ook> Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry Jegeta+les Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! plantaino (( 7or = green +ananas9 ! large 'cchini ! large c'c'm+er (( peeled and seeded ?>< po'nd green +eans (( stringed = large carrots (( peeled !>= po'nd +'ttern't s1'ash ! can chenai (( drained* )ashed c't ! can m'r'ngakkai 7dr'msticks9 (( drained* )ashed any other vegeta+le (( to taste Chop veggies an inch and a half long and less than half inch thick, Wash them separately, Steam cook veggies on lo)(medi'm simmer 'sing a large pot )ith a lid* )ith a+o't a c'p of

)ater, Hayer )ashed hard veggies on +ottom to softest veggie on top, #hat is* plantain on +ottom* next carrot* +eans* s1'ash* 'cchini on top, %f yo' are 'sing the canned chenai and m'r'ngakkai add it )hen other veggies are ?>< done* they come sorta pre(cooked in cans, &dd t'rmeric and salt )hile veggies are steaming, #his takes a+o't half ho'r to <C min'tes, -o' have t)o options in this improvised stage, Eption !: Blend < green chiles )ith half a can of cocon't milk 7#hai prod'ct* availa+le in %ndian store* not to +e conf'sed )ith Ucream5 of cocon't )hich also comes in cans,9 &dd a c'p of yog'rt and +lend everything into cooked veggie and simmer fe) min'tes* )itho't letting it +oil, #hro) in fe) c'rry leaves* if yo' have them, #his prod'ces a thin +'t very tasty aviyal and can +e eaten )ith rice and appalam, Eption =: Carve o't half a c'p of fresh cocon't in slices, Blend this )ith < green chiles pl's a c'p of yog'rt, &dd all of this to cooked veggie and simmer a fe) min'tes* )itho't letting it +oil, #hro) in c'rry leaves if yo' have them, #his prod'ces a thick aviyal )hich can +e either a side or main dish,

(((((((((((((((((( * Exported from MasterCook * &viyal ( Maya5s Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! text only Mixed vegeta+les 7availa+le so'th %ndian veggies like k'm+alanga 7similar to c'c'm+er9* kathirikka 7+aingan or eggplant9* padavallanga 7snake go'rd9 or padaval 7ch'ndakka9 dr'msticks7m'ringakka9* ra) plantain etc, -o' can also 'se carrots 7! or = only* else it +ecome too s)eet9* Dapanese or any variety long eggplant* long +eans or french +eans* c'c'm+er*ra) +anana* potaoes* 'cchini other kinds of s1'ash* and canned dr'msticks, %f 'sing plantain or ra) +anana* c't into long strips 7 = inches x half inch x ,=C inches approx,9 and mix )ith some yog'rt 7= ta+lespoons9 and keep aside for !$ min'tes, Rinse )ell +efore +oiling ( plantains also re1'ire more cooking time than other veggies, Slice them very thin, %f 'sing canned dr'msticks* add only at the very end, &lso red'ce the salt yo' add,

#he total sliced vegeta+les sho'ld total approximately five c'ps, When +oiling add very little )ater if the veggies yo' add are rich in )ater 7c'c'm+er* c'm+alanga etc,9 &dd the sliced green chillies to the +oiling vegeta+les if yo' don5t like it too hot, Else +lend it )ith the cocon't, Ether ingredients: ! or = green chillies one teaspoon c'min seeds !>= teaspoon t'rmeric po)der ra) cocon't or dessicated cocon't 7!>= c'p9 salt to taste ? #a+lespoons yog'rt or ! #a+lespoon lemon D'ice or !>? c'p diced ra) mango fresh c'rry leaves Boil the veggies )ith )ater 7say !>= c'p9* salt and t'rmeric po)der, &dd the veggies that take longer to cook like plantain first* then +eans etc, Mean)hile* +lend the cocon't to a smooth or semi(smooth paste )ith the green chillies or half the green chillies* and c'min, When the veggies are almost cooked* add this +lended paste and c'rry leaves cook for a fe) min'tes, .inally add the yog'rt>lime D'ice>ra) mango and mix it in, -o' can season )ith m'stard seeds if yo' )ish +'t % prefer not to add any more oil 7the cocon't has eno'gh of it9, Serve the a+ove )ith rice* pappad'ms and plantain chips, Maya Bair

(((((((((((((((((( * Exported from MasterCook * &viyal Recipe ( Maya5s Recipe By : Maya Bair 7kerala,org>c'isine9 Serving Si e : ! "reparation #ime :$:$$ Categories : So'th %ndian Jegeta+les Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( text only

Mixed vegeta+les 7availa+le so'th %ndian veggies like k'm+alanga 7similar to c'c'm+er9* kathirikka 7+aingan or eggplant9* padavallanga 7snake go'rd9 or padaval 7ch'ndakka9 dr'msticks7m'ringakka9* ra) plantain etc, -o' can also 'se carrots 7! or = only* else it +ecome too s)eet9* Dapanese or any variety long eggplant* long +eans or french +eans* c'c'm+er*ra) +anana* potaoes* 'cchini other kinds of s1'ash* and canned dr'msticks, %f 'sing plantain or ra) +anana* c't into long strips 7 = inches x half inch x ,=C inches approx,9 and mix )ith some yog'rt 7= ta+lespoons9 and keep aside for !$ min'tes, Rinse )ell +efore +oiling ( plantains also re1'ire more cooking time than other veggies, Slice them very thin, %f 'sing canned dr'msticks* add only at the very end, &lso red'ce the salt yo' add, #he total sliced vegeta+les sho'ld total approximately five c'ps, When +oiling add very little )ater if the veggies yo' add are rich in )ater 7c'c'm+er* c'm+alanga etc,9 &dd the sliced green chiles to the +oiling vegeta+les if yo' don5t like it too hot, Else +lend it )ith the cocon't, Ether ingredients: ! or = green chiles one teaspoon c'min seeds !>= teaspoon t'rmeric po)der ra) cocon't or dessicated cocon't 7!>= c'p9 salt to taste ? #a+lespoons yog'rt or ! #a+lespoon lemon D'ice or !>? c'p diced ra) mango fresh c'rry leaves Boil the veggies )ith )ater 7say !>= c'p9* salt and t'rmeric po)der, &dd the veggies that take longer to cook like plantain first* then +eans etc, Mean)hile* +lend the cocon't to a smooth or semi(smooth paste )ith the green chiles or half the green chiles* and c'min, When the veggies are almost cooked* add this +lended paste and c'rry leaves cook for a fe) min'tes, .inally add the yog'rt>lime D'ice>ra) mango and mix it in, -o' can season )ith m'stard seeds if yo' )ish +'t % prefer not to add any more oil 7the cocon't has eno'gh of it9, Serve the a+ove )ith rice* pappad'ms and plantain chips, So'rce: Maya Bair

(((((((((((((((((( * Exported from MasterCook * Baalekaayi BhaDi 7'nripe Banana BhaDi9

Recipe By : ;, Ragh'nandana Serving Si e : ! "reparation #ime :$:$$ Categories : Snacks East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( < +aale5 kaayi (( 7'nripe* firm green (( +ananas9 !C$ gram kadale5 hitt' (( 7+esan>chick pea (( flo'r9 C$ grams rice flo'r !>= teaspoon hasi kharada p'di (( 7red chile po)der9 !>< liter cooking oil (( 7gro'ndn't or (( s'nflo)er9 ! small mar+le(si ed tamarind salt (( to taste #his is a very tasty* cr'nchy yet soft* salty snack )idely made pop'lar +y Gdipi resta'rants, Gnripe +anana 7BaaHe5 ;aayi9 is )idely availa+le the )orld over* and this simple* 1'ick* dish can +e prepared in min'tes, "roced're: #ake a +o)l of )ater and soak the tamarind, Hightly s1'ee e the tamarind to make a )eak sol'tion of tamarind )ater, #ake the green +ananas* lightly peel the skin 7optional* since many prefer to retain the skin )hich is very high in fi++er content9* c't the end tips, Make thin slices 7a+o't the thickness of a coin9 length)ise, "'t the rectang'lar c't pieces in the tamarind sol'tion 7this sol'tion prevents pieces from t'rning +lack9, #ake !C$ gms of kadale5 hitt' 7+esan flo'r* chickpea flo'r9 and C$ gms of rice flo'r 7+esan gives the color )hile rice flo'r gives the crispness9, &dd !>= teaspoon of red chile po)der, &dd a fe) drops of oil 7to give a cr'nchy o'ter cr'st9* add salt to taste and mix it )ith hand* adding )ater slo)ly, Stop adding )ater )hen it +ecomes a thick paste that drops as yo' take hand o't of the +o)l* +'t does not r'n(off the hand, Some people prefer to add paprika po)der to get some :extra(hot: color +'t this is p'rely optional, #ake oil in a BaBale5 7kadaayi* )ok9* heat it on medi'm(lo) fire, &fter the oil is hot +'t not f'ming 7can also +e tested +y p'tting a drop of the mixed flo'r and seeing that it comes 'p to s'rface +'++ling* )ithin !(= seconds9, #ake the c't +anana pieces from the tamarind sol'tion* dip it in the pasty do'gh to cover it f'lly and then slide them into the BaBale5, &t this stage the do'gh5s consistency can +e checked, %f it is too thick* the pieces don5t get covered )ell and if too thin* do'gh r'ns off leaving the pieces exposed, &t least < or C of them can +e p't in one ro'nd, &llo) them to fry* t'rn aro'nd* till they are deep +ro)n in color, #ake them o't* serve them )ith cocon't ch'tney, #he 'ni1'e taste of BaaHeU kaayi 7ra) plantain>+anana9 has a s)eetish hint, %t is an excellent vegetarian e1'ivalent to the fish fingers* +oth in consistency and taste, %t is very pop'lar in the rainy season, Gsef'l hints: #he same proced're can +e 'sed to make +haDi from a variety of other vegeta+les, Some of the pop'lar vegeta+les for +haDi are ( onion 7c't in circ'lar pieces9*

potato 7again c't circ'larly9* 6oBBa MeBasina ;aayi 7green pepper9* Aeere5 ;aayi 7ripple go'rd availa+le in %ndian>Chinese stores9* large green chiles 7MeBasina kaayi +haDi9 )hich are very pop'lar in r'ral areas* several &merican go'rds, Even greens can +e 'sed to make +aDDi* the most pop'lar +eing sappaseege5 sopp' 76ill ( availa+le in most s'permarkets9* and menthyada sopp' 7Methi leaves9, #he greens m'st +e )ashed* dried* c't and directly mixed in the +atter,

(((((((((((((((((( * Exported from MasterCook * Ba+y Corn "akoras Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !=C gram +esan (( 7chick pea or gram (( flo'r9 sieved C$ grams gro'nd rice or rice flo'r a pinch of +icar+ of soda ! teaspoon salt or to taste ! teaspoon cr'shed dried chillies or chilli po)der ! teaspoon kalonDi (( 7onion seeds9 !>= teaspoon aDo)an !>= teaspoon gro'nd t'rmeric = teaspoons gro'nd c'min = teaspoons gro'nd coriander =$$ milliliter )ater s'nflo)er or corn oil for deep frying ! ==C gram )ho +a+y corn #he most important factor is the temperat're of the oil, Check it is +et)een !8$C 7?=C.9 and !4$C 7?C$.9 +efore yo' +egin frying, 7%f yo' do not have a thermometer drop a c'+e of +read in the oil ( if it floats in a fe) seconds )itho't +ro)ning then the temperat're is D'st right,9 Mix all the dry ingredients together ina +o)l and grad'ally add the )ater to form a thick paste of coating consistency,

%n a )ok or other s'ita+le pan for deep frying heat the oil over a medi'm heat, 6ip each corn into the +atter and shake off any excess +atter, .ry them in a single layer* )itho't overcro)ding the pan* 'ntil they are crisp and golden +ro)n 7N(4 min'tes9, 6rain on a+sor+ent paper, 6%SCH&%MERV Copyright !338 ( Selec#J Ca+le Himited, &ll rights reserved, Carlton .ood Bet)ork http:>>))),cfn,co,'k>

(((((((((((((((((( * Exported from MasterCook * Badam ;a Seera Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>= c'ps almonds soaked overnight ? c'ps hot milk =C$ gram ghee !>= c'p s'gar (( 'p to !>? "eel the almonds* )ash and grind to fine paste, Aeat ghee in a heavy pan, &dd paste and cook on first high then slo) flame* stirring contin'osly, &fter a )hile it sho'ld t'rn a light +ro)n and aromatic, Caref'lly po'r hot milk and stir, Gse a long(handled spat'la as the mixt're tends to splatter, When thickens* add the s'gar and cook* stirring contino'sly and gently

till ghee +egins to separate, 6ecorate )ith chopped n'ts and serve hot,

(((((((((((((((((( * Exported from MasterCook * Badam "asinda Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry Meat *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = !>= po'nds +oneless meat fillets < onions (( finely sliced ? pieces ginger != garlic flakes < dry figs* 7anDeer9 soaked for !>= ho'r 8 kacharis soaked for ?$ min'tes = teaspoons red chile po)der !>= teaspoon gro'nd garam masala 4 cloves ! c'p oil !C grams almonds soaked (( +lanched and peeled = c'ps yog'rt salt to taste Blend ginger* garlic* anDeer* kachari* chile and garam masala to a fine paste, Mix )ith yog'rt and salt, Marinate the meat fillets in the a+ove mixt're for <(C ho'rs, Aeat oil in a heavy +ottomed pan and fry onions 'ntil golden +ro)n, Remove and keep aside, &dd cloves and marinated pieces to the oil and fry for fe) min'tes, ;eep stirring occasionally and do not allo) to +'rn from the +ottom, Cook 'ntil oil separates and sprinkle fried onions and almonds,

Serve hot,

(((((((((((((((((( * Exported from MasterCook * Badam "ista Barfi 7almond and "istachio Candy9 Recipe By : #ime Hife Books: #he Cooking of %ndia Serving Si e : =< "reparation #ime :$:$$ Categories : 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( < teaspoons ghee ! 1'art milk ! c'p s'gar ! c'p gro'nd almonds (( 7or ! c'p almonds* p'lveri ed in a +lender or n't grinder9 ! c'p 'nsalted pistachios (( p'lveri ed in a +lender or )ith a n't grinder !>= teaspoon almond extract With a pastry +r'sh* spread ! teaspoon of the ghee on a N !>=(inch pie tin, %n a heavy ?( to <(1'art sa'cepan* +ring the milk to a +oil over high heat, Red'ce the heat to moderate and* stirring fre1'ently* cook for a+o't ?C min'tes* or 'ntil the milk thickens to the consistency of heavy cream, &dd the s'gar and stir for !$ min'tes, #hen add the gro'nd almonds and pistachios and contin'e stirring !$ min'tes longer, Still stirring* add ? teaspoons of the ghee and cook for another C or !$ min'tes* 'ntil the mixt're is thick eno'gh to dra) a)ay from the sides of the pan in a solid mass, Remove the pan from the heat and stir in the almond extract, "o'r the candy into the pie tin* spreading and smoothing it )ith a spat'la, Het the candy cool for ?$ min'tes or so* then c't it into a+o't =< small s1'ares or diamonds, %t )ill harden to the consistency of f'dge as it cools f'rther,

((((((((((((((((((

* Exported from MasterCook * Badami Chicken Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Chicken C'rry *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! )hole chicken* c't into small pieces ! c'p 8 onions (( chopped ! inch ginger !$ cloves garlic 8 cloves = inch cinnamon !$ almonds < cardamoms !$ cashe) n'ts ! c'p cocon't milk !>= c'p oil ! teaspoon t'rmeric po)der cilantro for garnishing salt and chile po)der to taste Make a paste of the ginger* garlic* cloves* cinnamon* cardamoms* cashe)s and almonds, Aeat oil in a +ig vessel* add the chopped onions and fry 'ntil they t'rn golden, #hen add the gro'nd masala and fry very )ell While frying this paste* add ?(< t+sp, of )ater( -o' )ill notice that oil floats on top, Bo) add yog'rt and the chicken Season it )ell )ith salt* t'rmeric* and chile po)der, Cook for !$ min'tes, &dd cocon't milk* cook 'ntil done, Farnish )ith coriander leaves,

(((((((((((((((((( * Exported from MasterCook * Badami Fosht ( Ham+* -ogh'rt* Cocon't and &lmond Masala Recipe By :

Serving Si e : 8 "reparation #ime :$:$$ Categories : 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! teaspoon saffron threads = c'ps 'nflavored yogh'rt = teaspoons cara)ay seeds = teaspoons salt !>< c'p ghee (( 7or melted +'tter9 < ! in stick cinnamon !>= teaspoon cardamom seeds 8 )hole cloves = c'ps chopped onions ? cloves garlic chopped = teaspoons chopped fresh ginger !>= teaspoon grnd red chili pepper = c'ps cocon't milk ?>< c'p +oiling )ater !>= c'p cold )ater = + c'+ed lam+ !>= c'p 'nsalted almonds 6rop the saffron threads into a small +o)l or c'p* add !>? of the +oiling )ater and soak for at least !$ min'tes, "o'r the saffron and its soaking li1'id into a deep +o)l and stir in the yogh'rt* cara)ay seeds and salt, &dd the lam+ and t'rn it a+o't )ith a spoon 'ntil all the pieces are evenly coated, Marinate the lam+ at room temperat're for a+o't ?$ min'tes, Mean)hile* com+ine the almonds and the rest of the +oiling )ater in a +o)l* and soak for !$ min'tes, "o'r the almonds and their soaking )ater into a +lender and +lend 'ntil yo' have a smooth paste, Set aside, %n a heavy casserole* heat the ghee over moderate heat 'ntil fairly hot, &dd the cinnamon* cardamom* and cloves* stir for a min'te or so* then add the onions* garlic and ginger, Hifting and t'rning them constantly* fry for N to 4 min'tes 'ntil the onions are soft and golden +ro)n, With a slotted spoon* remove the lam+ from the marinade* add the meat to the casserole* and stir over moderate heat 'ntil it +ro)ns evenly, Stir in the marinade and the cold )ater* then add the almond p'ree and red pepper and cook for !$ min'tes stirring occasionally, "o'r in the cocon't mild* +ring to a +oil* and simmer partially covered for =$ min'tes* or 'ntil the lam+ is tender, #o serve* discard the cinnamon and cloves* mo'nd the lam+ attractively on a deep heated platter* and po'r the sa'ce over it,

((((((((((((((((((

* Exported from MasterCook * Badami Aal' 7+adam Milk9 Recipe By : ;, Ragh'nandana Serving Si e : ! "reparation #ime :$:$$ Categories : Beverages East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = +adami (( 7almonds9 ! elakki (( 7ekachi>cardamom9 = strands kesari (( 7saffron> affran9 ! teaspoon s'gar Soak Badami in )ater, Cr'sh the Elakki seeds )ell, "o)der ;esari along )ith the Elakki, &fter the Badami has soaked for at least !$(!C min'tes* slo)ly peel off the +ro)n o'ter skin, Cr'sh the )hite seeds )ell, #ake a glass 7or a m'g9 of milk* heat it to near +oiling point 7+'t not act'ally +oiling9, "'t the cr'shed Badami 7almond9* elakki 7elachi* cardamom9*and ;esari 7saffron* Waffran9 into the hot milk, &dd ! teaspoon of s'gar* stir )ell, -o'r favorite drink is ready, %f yo' prefer it cold* chill it and then drink, %n some stores* po)dered almond or peeled almond is availa+le, #his )ill make the Do+ easier, &lso po)dered elakki 7elachi* cardamom9 is availa+le, #his makes it easier to prepare Badam milk, %t is often served in marriages and other f'nctions* )ith s)eet dishes s'ch as Chiroti* "heni etc, #here are some extremely good medicinal properties attri+'ted to this drink,#aken +efore +edtime* it provides very peacef'l* nice sleep, %t also helps to heal +oils in the mo'th or throat area, .or those )ho have acidity or 'lcers in the stomach* if taken reg'larly it helps to provide the healing to'ch, %t is also very helpf'l in red'cing dry co'gh, %n pregnant )omen* the saffron has good effect in preventing and checking the spread of infection, #he list is long* and is simply positive, %t is hardly s'rprising that the drink has +ecome so pop'lar that every other corner store in Bangalore sells it, & simple* refreshing drink* synonymo's )ith ;arnataka is Badam Milk, %t simply denotes a good drink at any time of the day>night* )hether hot or cold,

(((((((((((((((((( * Exported from MasterCook *

Bafat ( :h'rry C'rry: Mix ( So'th)estern %ndia Recipe By : & World of C'rries ( 6e)itt I "ais Serving Si e : ! "reparation #ime :$:$$ Categories : So'th %ndian East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>? c'p coriander seeds !>< c'p c'min seeds = ta+lespoons m'stard seeds = ta+lespoons )hole +lack peppercorns = ta+lespoons )hole cloves ! ta+lespoon fen'greek seeds = ta+lespoons gro'nd cardamom = ta+lespoons gro'nd cinnamon = ta+lespoons gro'nd t'rmeric !>= c'p freshly gro'nd hot red chili (( s'ch as cayenne 6ry the )hole spices in oven at =$$. for !C min'tes* taking care not to +'rn them, Cool* and grind them togher )ith the gro'nd spices in a spice mill, Makes = c'ps,

(((((((((((((((((( * Exported from MasterCook * Baghare Baigan ( Spiced Eggplant ( S, %ndia Recipe By : %ndian Regional Cooking +y S'mana Ray Serving Si e : ! "reparation #ime :$:$$ Categories : 6ressings #amarind East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = medi'm onions ?>< teaspoon coriander seeds ! !>= teaspoons sesame seeds = teaspoons dry cocon't

! !>< teaspoons fen'greek seeds < long eggplants (( )ash and dry ?>< c'p oil !>= teaspoon m'stard seeds 4 c'rry leaves ! > : piece ginger root (( cr'shed ? cloves garlic (( cr'shed !>= teaspoon gro'nd t'rmeric ! teaspoon chili po)der ! teaspoon salt !>= c'p tamarind D'ice ! ta+lespoon coriander leaves (( chopped ! teaspoon mint leaves (( chopped ! serve )ith hydera+adi +iriyani (( see recipe "lace onions directly on open flame or 'nder a very hot +roiler* )ith skins still on * to roast them, #'rn them often, &s soon as skins have t'rn +lack* remove form fire and peel, Frind onions )ith coriander* ! teaspoon c'min* sesame seeds* cocon't and ?>< teaspoon fen'greekR p't aside, Make to) c'ts in eggplant cross)ise from top to a+o't ?>< of the )ay do)n to)ard the stalk, )itho't c'tting thro'gh, Aeat oil in large skillet and fry eggplant 'ntil +ro)ned and tender, 6rain and set aside, %n same oil add remaining c'min* fen'greek* m'stard and c'rry leaves and as soon as m'stard sp'tters add ginger* garlic* t'rmeric* chili and saltR stir( fry ?$ seconds, &dd gro'nd paste and contin'e to stir(fry for ?(< min'tes 'ntil oil floats to top, &dd tamarind D'ice* sir* and after min'te add fried eggplant and gently sir to coat eggplant )ith spices, Cover and cook on medi'm heat for a+o't !$(!C min'tes, Farnish )ith coriander and mint, Serve )ith Aydera+adi Biriyani,

(((((((((((((((((( * Exported from MasterCook * Baida "aratha Recipe By : % Serving Si e : 8 "reparation #ime :$:$$ Categories : 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method

(((((((( (((((((((((( (((((((((((((((((((((((((((((((( = c'ps flo'r (( )hole )heat = teaspoons salt < eggs (( +oiled and mashed = ta+lespoons ghee !>= teaspoon pepper ! teaspoon coriander leaves (( chopped )ater to knead ghee (( for shallo) frying Sift )hole )heat flo'r in +o)l )ith ! tsp salt, Frad'ally add )ater* make a stiff flo'r, Cover )ith a damp cloth, ;eep aside for =$ min'tes, Boil eggs and mash )ell, &dd ! tsp salt* pepper* coriander and ! tsp ghee or oil, Mix thoro'ghly, ;nead the do'gh 'ntil smooth, 6ivide into 4 e1'al parts and roll o't each <: diameter circle, "lace ! t+sp egg filling in the centre of each circle, Shape them into ro'nd +alls again, Bo) roll o't each +all on a flo'red +oard to a circle of C: 7!? cm9 diameter, R'+ a little ghee or oil on one side, Aeat a griddle* shallo) fry each paratha )ith a little ghee or oil 7flip and smear a little ghee on the other side )ith the +ack of a spoon9, Cook 'ntil +oth sides t'rn golden +ro)n* t'rning once or t)ice,

(((((((((((((((((( * Exported from MasterCook * Baigan &'r #amaatar Recipe By : Madh'r Oaffrey* :&n %nvitation to %ndian Cooking: Serving Si e : = "reparation #ime :$:$$ Categories : C'rry Eggplant Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= po'nd eggplant = ta+lespoons ghee ! small onion (( finely chopped ! clove garlic (( sliced !>= teaspoon t'rmeric ! +ay leaf ! stick cinnamon (( 7! inch9 !>= teaspoon salt ?>< teaspoon cayenne pepper ! slice fresh ginger (( 7!>= inch9

= !

medi'm tomatoes ta+lespoon garam masala

Wash and slice a'+ergines, Aeat ghee and sa'tQ the onion and garlic )hen hot for = to ? min'tes, &dd t'rmeric* +ay leaf and cinnamon stick and sa'tQ for a f'rther = min'tes* stirring fre1'ently, Stir in sliced eggplant, &dd salt* cayenne and ginger, Blend together )ell, Cook for !$ min'tes, &dd tomatoes* cover pot and cook for another !$ min'tes, Sprinkle )ith garam masala and serve, Be caref'l not to overcook other)ise it )ill go very m'shy,

(((((((((((((((((( * Exported from MasterCook * Baigan Bharta 7eggplant9 Recipe By : &diti* Washington* 6C Serving Si e : = "reparation #ime :$:$$ Categories : Jegeta+les East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = !>= po'nds eggplant < large onions (( finely chopped ? large tomatoes (( chopped ! teaspoon red chili po)der !>= teaspoon t'rmeric po)der ! piece fresh ginger (( 7! inch9* chopped (( fine 8 cloves garlic (( cr'shed ! teaspoon coriander po)der < +lack cardamoms (( cr'shed 8 )hite cardamoms (( cr'shed ! !>= sticks +'tter (( 78 o 9 fresh coriander leaves (( to garnish "reheat oven to ?C$ degrees, Cook eggplant for =$ min'tes in open pan, Remove and skin )ell, Mash )ith a spoon, Melt +'tter and fry onions 'ntil light +ro)n, &dd tomatoes and remaining ingredients, Cover and cook for !C min'tes, Farnish )ith fresh coriander leaves, Serve )ith rice pilaf or chapatis,

(((((((((((((((((( * Exported from MasterCook * Baigan Bharta ( Spicy Eggplant ( B, %ndia Recipe By : %ndian Regional Cooking +y S'mana Ray Serving Si e : ! "reparation #ime :$:$$ Categories : 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! po'nd eggplant (( split length)ise ? ta+lespoons oil ! large onion (( finely chopped ? tomatoes (( chopped ! ta+lespoon coriander leaves (( chopped = fresh green chilies (( finely chopped !>= teaspoon gro'nd t'rmeric !>= teaspoon chili po)der ?>< teaspoon gro'nd coriander ?>< teaspoon salt "lace eggplant 'nder preheated +roiler for a+o't !C min'tes* t'rning halves fre1'ently 'ntil skin +ecomes +lack and flesh soft, Caref'lly peel off skin and mash flesh, Aeat oil in karai or sa'cepan over medi'm heat and fry onion 'ntil soft, &dd tomatoes* coriander leaves and green chilies and for another =(? min'tes, &dd eggplant flesh* t'rmeric* chili* coriander and saltR mix, .ry another !$(!= min'tes and serve hot )ith chappatis,

(((((((((((((((((( * Exported from MasterCook *

Baigan Bhartha Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = medi'm large seedless +rinDals ! large onion finely chopped ! large tomato grated !>= teaspoon ginger I garlic gro'nd !>= lemon ! ta+lespoon coriander chopped ! teaspoon red chilli po)der !>= teaspoon dhania (( 7coriander seed9 (( po)der !>= teaspoon grated cocon't !>= teaspoon garam masala salt to taste ? ta+lespoons oil Choose healthy firm +rinDals, Aold over a direct flame )ith stalk, #'rn and evenly +'rn till skin is charred, Repeat for other +rinDal, Cool a +it, Aold 'nder r'nning )ater and gently scrape skin, Remove stalks* p't +rinDal in a large +o)l, Mash )ell, Aeat oil in a heavy sa'cepan, &dd ginger garlic* stir, &dd onions* stir fry till pink, &dd tomatoes* all dry masalas* simmer till oil separates, &dd lemon D'ice* cocon't* +rinDals* coriander and salt, Stir* simmer till oil separates again, Farnish )ith coriander* serve hot )ith parathas* etc, Making time: =$ min'tes Makes: < servings

Shelflife: fresh or free e for f'rther 'se,

(((((((((((((((((( * Exported from MasterCook * Baingan 6a Bh'rtha Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = +rinDals large (( seedless* healthy = onions finely chopped ! tomato finely chopped ! teaspoon garlic grated ! teaspoon ginger grated = red chillies dried cr'shed ! teaspoon c'min seeds ! teaspoon red chilli po)der ! teaspoon dhania po)der !>= teaspoon t'rmeric po)der !>= teaspoon cinnamon(clove po)der (( 7refer9 !>= teaspoon p'nDa+i garam masala po)der (( 7refer9 salt to taste = teaspoons lemon D'ice = teaspoons ghee = ta+lespoons oil Aold the +rinDals )ith stems over fire* to +'rn skin, 7Er r'n a fe) drops of oil* micro)ave in a loose(lid +o)l for ? min'tes9, When skin +lackens* hold 'nder r'nning )ater, Skin )ill not +lacken if micro)aved, #herefore peel,

Fently scr'+ off skin, Mash +rinDals to a p'ree, Aeat oil in a heavy kadai, &dd ginger garlic and stirfry for a min'te, &dd onions* all dry masalas* except red chilli po)der* stiry for a min'te more, &dd tomatoes* +rinDals* salt* lemon D'ice and stir, Simmer for five min'tes, #ake in serving +o)l, O'st +efore serving* heat ghee in a small pan, Aold pan over +o)l* add chilli po)der* and po'r immediately over +hartha, 6o not allo) the chilli po)der to +'rn, Farnish )ith chopped coriander, Serve hot )ith tandoori roti* paratha* etc, Making time: =C min'tes Makes: < servings Shelflife: Best fresh 7! month on free ing,9

(((((((((((((((((( * Exported from MasterCook * Baingan ;a Bharta 7Mashed Roasted Eggplant9 Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry Eggplant Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( ((((((((((((((((((((((((((((((((

! = ! = =

large eggplant ta+lespoons oil (( 7to ?9 teaspoon ginger (( finely chopped onions (( finely chopped tomatoes (( finely choppe !>= lime (( D'ice of !>< c'p fro en peas (( defrosted salt (( to taste ! teaspoon c'min po)der !>= teaspoon red chile po)der ! ta+lespoon coriander po)der ! teaspoon garam masala = ta+lespoons coriander leaves (( for garnish En a medi'm flame* roast the eggplant 'ntil charred completely* t'rning occasionally, -o' may also char the eggplant 'nder a hot grill, "lace in a +o)lR cover )ith cling film allo)ing the eggplant to s)eat, Remove the charred skin, S)eating helps to remove the skin easily, R'n the eggplant 'nder )ater to remove any +its of charred skin, Mash the eggplant into a p'lp, %n a )ok or heavy skillet* heat oil, &dd the onions* and cook 'ntil they +ecome +ro)n, &dd the chopped ginger* coriander* c'min and red chile po)ders, &dd the tomatoes and fry 'ntil oil leaves the sides of the pan, &dd the eggplant p'lp* peas* lime D'ice and salt to taste, Stir, Cover and cook on lo) heat 'ntil peas are cooked, Farnish )ith garam masala and coriander leaves, Serve )ith any %ndian +read,

(((((((((((((((((( * Exported from MasterCook * Baingan ;a Rayta 7yogh'rt With Baked Spiced Eggplant9 Recipe By : #ime Hife Books: #he Cooking of %ndia Serving Si e : < "reparation #ime :$:$$ Categories : 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! medi'm(si e eggplant (( 7! po'nd9 = ta+lespoons vegeta+le oil !>< c'p onions (( finely chopped

! ! !

teaspoon salt ta+lespoon garam masala small firm (( ripe tomato* (( coarsely chopped !>< c'p fresh coriander (( finely chopped ! c'p 'nflavored yogh'rt "reheat the oven to <$$ , With the point of a sharp knife* make C or 8 inch deep evenly spaced slits in the eggplant and place it in a shallo) +aking dish, Roast the eggplant in the middle of the oven for <C min'tes* or 'ntil it is soft to the to'ch, Watch caref'lly for any signs of +'rning and reg'late the heat accordingly, Remove the eggplant from the oven and )hen it is cool eno'gh to handle* peel it and chop the p'lp coarsely, Mean)hile* in a heavy 4( to !$(inch skillet* heat the vegeta+le oil over moderate heat 'ntil a light ha e forms a+ove it, &dd the onions and salt and* stirring constantly* cook for N or 4 min'tes* or 'ntil they are soft and golden +ro)n, Watch caref'lly for any signs of +'rning* and reg'late the heat accordingly, &dd the garam marala* tomato and coriander* and stir for ! min'te, Still stirring* add the eggplant* and cook for = or ? min'tes longer, "lacc the yogh'rt in a small +o)l* add the entire contents of the skillet* and gently +'t thoro'ghly toss the ingredients together, #aste for seasoning* cover tightly* and refrigerate for at least ! ho'r* or 'ntil completely chilled,

(((((((((((((((((( * Exported from MasterCook * Baingan "akoras 7deep .ried Eggplant9 Recipe By : #ime Hife Books: #he Cooking of %ndia Serving Si e : 8 "reparation #ime :$:$$ Categories : 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! medi'm(si e eggplant (( )ashed +'t not peeled c't in half length)ise (( and each half sliced cross)ise into != pieces ! ta+lespoon salt ! c'p +esan (( 7chick(pea flo'r9

!>< c'p rice flo'r teaspoon gro'nd c'min !>< teaspoon gro'nd hot red pepper ?>< c'p cold )ater vegeta+le oil for deep frying

6rop the eggplant into a +o)l* sprinkle it )ith salt* and t'rn the pieces a+o't )ith a spoon to coat them evenly, Set aside for at least ?$ min'tes, Mean)hile* prepare the +atter, Com+ine the chick(pea flo'r* rice flo'r* c'min and red pepper in a deep +o)l and* )hen they are )ell mixed* po'r in the )ater* stirring constantly, "o'r ? c'ps of vegeta+le oil into a !$(inch karhai or !=(inch )ok* or fill a deep fryer )ith oil to a depth of = or ? inches, Aeat the oil 'ntil it reaches a temperat're of ?C$* on a deep( frying thermometer, S1'ee e the eggplant pieces gently +'t firmly to remove as m'ch of their moist're as possi+le, With tongs or a slotted spoon* dip one piece at a time into the +atter and then drop it into the hot oil, .ry the eggplant in +atches of C or 8 pieces for a+o't C min'tes* or 'ntil golden +ro)n on all sides, &s they +ro)n* transfer them to paper to)els to drain, Baingan pakoras are traditionally served as a snack or as part of a meal,

(((((((((((((((((( * Exported from MasterCook * Baked &pples a Ha Fratissim'm Recipe By : Exotic Aer+s ( Carole Saville Serving Si e : < "reparation #ime :$:$$ Categories : C'rry 6ressings East %ndian &ppeti ers .r'it *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( < golden delicio's apples !>= c'p maple syr'p ! ta+lespoon east indian +asil (( finely minced !>= teaspoon gro'nd cinnamon !>< teaspoon lemon est

! !

ta+lespoon +'tter c'p apple D'ice

"reheat oven to ?C$., "repare the apple, With a melon +aller core each apple* takeing care not to c't thro'gh to +lossom end, With a sharp knife score evenly aro'nd each apple !>4 inch deep a+o't one third of the )ay do)n form the stem end, "lace apples in a "yrex +aking dish or pie pan and po'r in )ater to reach !>= inch 'p the side of pan, %n medi'm +o)l* )hisk together maple syr'p* East %ndian +asil* cinnamon* and lemon est, "o'r e1'al amo'nt of mixt're into cavity of each apple, 6ot each apple )ith +'tter, Bake apple* +asting them ever !$ min'tes )ith apple D'ice 'ntil they are tender )hen pierced )ith a ske)er* a+o't <$ min'tes, "lace apple on < small dessert plates or +o)ls and serve immediately,

(((((((((((((((((( * Exported from MasterCook * Baked Bread Rolls Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( 8 slices soft +read fresh ! ta+lespoon +'tter softened = flakes garlic cr'shed !>= teaspoon cr'shed red chilli salt to taste ! ta+lespoon grated cheese Roll the +read flat )ith the help of a rolling pin, Mix the salt* chilli* garlic in the +'tter, &pply on all slices genero'sly, Roll one slice tightly from end to end,

Br'sh all over )ith a +it of +'tter, Coat the roll )ith grated cheese +y rolling in it, Repeat for all slices, Cover rolls )ith a moist cloth, "lace in the refrigerator for ?$ min'tes, Bake in a hot oven for !$(!C min'tes or till golden +ro)n and crisp, Serve hot )ith ketch'p, Bote: %f yo' have tro'+le keep the rolls in place )hen ra)* sec're them )ith toothpicks +efore placing in the fridge, Remove toothpicks +efore +aking, Making time: !$ min'tes 7excl'ding chilling and +aking time9 Makes: 8 rolls

(((((((((((((((((( * Exported from MasterCook * Baked C'rried Rice Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry Rice *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = !>= ta+lespoons +'tter ! c'p chopped onion !>< teaspoon minced garlic ! c'p rice ! ta+lespoon c'rry po)der (( to taste ! !>= c'ps +roth (( 7or )ater9

= !

sprigs

parsley +ay leaf

!, "reheat oven to <$$., =, E+tain casserole or heavy ovenproof sa'cepan )ith a close(fitting lid, ?, Ever a +'rner on moderate heat* melt half the +'tter in the casserole and cook the onion and garlic* stirring constantly* 'ntil the onion is transl'cent, <, &dd the rice and stir 'ntil )ell(coated )ith +'tter, C, &dd the c'rry po)der and stir 'ntil )ell(+lended, 8, &dd the +roth and stir to make s're there are no l'mps, N, &dd the parsley and +ay leaf on top, 4, Cover and +ake in the oven for !N min'tes 7.raney says exactly !N min'tes* +'t +asically :cook 'ntil done,:9 3, 6iscard parsley and +ay leaf* and stir in remaining +'tter, Botes: #his +asic recipe may +e varied +y modifying 1'antities 7for example* less onion9 or adding ingredients 7for example* pine n'ts or apple ch'nks9, #his is a slight modification of the :Ri a l5%ndienne: from the 8$(Min'te Fo'rmet 7"ierre .raney9, %t5s more .rench than %ndian* and goes )ell )ith* say* sa'tQ in cream, So'rce: Sharon Raghavachary

(((((((((((((((((( * Exported from MasterCook * Baked .lat+read With Farlic 7Hahsooni Baan9 Recipe By : Jegetarian Fo'rmet* &'t'mn !33? Serving Si e : != "reparation #ime :$:$$ Categories : Breads *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( < c'ps 'n+leached all(p'rpose flo'r = teaspoons +aking soda

ta+lespoon cream of tartar !>< teaspoon sea salt !>= c'p )ater = ta+lespoons egg* +eaten ! c'p soymilk or lo)(fat milk = ta+lespoons canola oil !>< c'p olive oil or melted ghee = cloves garlic (( minced Com+ine flo'r* +aking soda* cream of tartar and salt, Set aside, Whisk )ater and egg , Mix egg* soy milk and canola oil in a large +o)l, &dd flo'r mixt're to soymilk mixt're and stir 'ntil do'gh forms a +all, ;nead +riefly* place in a greased +o)l and cover )ith a damp to)el, Het do'gh rest in a )arm* draft(free area for =(!>= to ? ho'rs, "reheat oven to <$$., Hightly oil +aking sheets, Sa'tQ garlic in olive oil for = min'tes, Set aside, Hightly coat hands )ith vegeta+le oil and knead do'gh on a lightly flo'red s'rface 'ntil smooth* a+o't ? min'tes, 6ivide do'gh into != e1'al pieces and roll each into a +all, .latten each +all )ith hands* roll into an oval a+o't ?>4: thick and stretch ends to form a teardrop shape 7)ide at +ase and tapering to a point on top9, "lace on +aking sheets and +r'sh )ith garlic oil, Bake on middle rack for 8 to 4 min'tes, A%B#: &fter +aking* place 'nder +roiler to +ro)n,

(((((((((((((((((( * Exported from MasterCook * Baked Hemon5 B5 Spice Basmati Rice Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Rice East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = c'ps +asmati rice ? ta+lespoons olive (( cocon't* or corn (( oil = teaspoons salt 4 )hole cloves (( 7to !$9 ! pinches saffron !>= ta+lespoon c'min seeds (( 7 eera9 ! teaspoon c'rry po)der

! !

teaspoon teaspoon

garam masala gro'nd cinnamon

#he cooking process: "rior to cooking* keep the rice portion )ell soaked in a mixt're of )arm )ater* !>< glass of )hite )ine and some lemon D'ice for at least = hrs, #hen drain the li1'id st'ff and prepare to fry the rice, #ake a pan and fill it )ith amo'nt of oil prescri+ed a+ove, "'t the rice in the pan and fry it for the next 8 min'tes, #hen add the rest of the ingredients along )ith some )ine* fresh lemon peel* finely chopped green peppers and coriander 7dhania leaves9 and keep on frying for another C min'tes, %f yo' )ant yo' can also fry chopped cashe)s and almonds along )ith rest of the st'ff for some added richness in the taste, Mean)hile* keep the oven hot at ?C$(<$$ degrees, %n a deep dish casserole transfer the fried rice along )ith almost ?,C c'ps of hot )ater, Cover the casserole )ith an al'min'm foil and +ake it in the oven for ?$(<$ min'tes, %n order to check if the rice are done* yo' can 'ncover the foil and check if all the )ater has dried, "resent the rice in an oval platter )ith fresh coriander and ginger sprinkled on the top, #his dish can +e relished )ith a host of c'rried or roasted or spicy vegeta+les,

(((((((((((((((((( * Exported from MasterCook * Baked "otato "aneer "ick('ps Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ? large +oiled potatoes !C$ gram paneer (( 7cottage cheese9 N green chillies (( 7N to 49 ! ! inch piece ginger = tsp +'tter (( 7= to ?9 salt (( pepper to taste = ta+lespoons chopped corriander ! large pinch aD)ain seeds (( 7oregano9 !>= teaspoon tandoori masala (( 7of any good +rand9 = flakes grated or cr'shed garlic

!>= c'p c'rd !>= ta+lespoon corn flo'r #ie the c'rd in a m'slin cloth and hang for = ho'rs, Melt the +'tter, Cool a little, &dd the c'rd* tandoori masala* salt* oregano 7aD)ain seeds9* garlic* half the coriander* half the chilli and ginger cr'shed, C't the potatoes into thick ro'nds, Marinate in a+ove mixt're, ;eep aside for !$(!C min'tes, Mean)hile* cr'sh the paneer )ith hands till cr'm+ly, &dd remaining chilli* ginger* coriander* salt* cornflo'r and mix lightly, #ake one slice of potato* spread some paneer mixt're and place another slice on top, &rrange each sand)ich on a )ire rack and +ake in pre(heated oven till the potatoes are +ro)ned lightly, Each sand)ich may also +e dipped in the follo)ing +atter* deep(fried as +haDias and served )ith sa'ce, White flo'r* salt* pinch soda(+icar+onate, Make +atter )ith )ater, %t sho'ld +e neither too thin not too thick, %nstead of +aking* dip each sand)ich and deep(fry till crisp, Serve hot either )ay,

((((((((((((((((((

* Exported from MasterCook * Baked "otato With C'rried M'shrooms Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Jegeta+les East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! potato (( 78 o 9* scr'++ed ! teaspoon margarine ! shallot or small onion (( chopped = o'nces m'shrooms (( sliced ! teaspoon mild c'rry po)der ! teaspoon tomato p'ree ! ta+lespoon lo) fat nat'ral yog'rt ! teaspoon fresh mint (( 7or9 !>= teaspoon dried mint (( optional salt and pepper ! sprig fresh mint (( to garnish !, "reheat the oven to <$$., =, Bake the potato in the oven for a+o't ! ho'r 'ntil cooked: 7alternatively micro)ave on high for approximately 8 min'tes9, ?, Mean)hile heat the margarine in a small sa'cepan and sa't@ )ith shallots or onion for a+o't C min'tes 'ntil softened, &dd the m'shrooms and cook for = more min'tes, &dd the c'rry po)der and stir )ell, <, Blend the tomato p'ree and yog'rt, &dd the chopped mint if 'sing* and season )ith salt and pepper, Stir into the m'shroom mixt're and heat gently for one to t)o min'tes stirring constantly, C, Split the +aked potato and fill )ith the c'rried m'shroom mixt're, Farnish )ith a sprig of mint, "reparation !$ min'tes: cooking ! ho'r 7!$ min'tes if micro)aved9,

(((((((((((((((((( * Exported from MasterCook * Baked "'ri Recipe By : Serving Si e : ! "reparation #ime :$:!C

Categories : Bom+ay *%ndian

Snacks

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p )hole )heat flo'r ! teaspoon oil !>< teaspoon salt )ater Crisp snack* pop'lar in Bom+ay and F'Drat 7Western %ndia9, "reparation time: C min'tes Cooking time: !$ min'tes Makes =C p'ris, !, Mix the flo'r* oil and salt, &dd )ater and prepare a stiff do'gh, ;nead )ell, =, 6ivide the do'gh into =C portions, ?, Roll o't into thin ro'nds and prick )ith a fork, <, &rrange the ro'nds on a +aking tray, C, Bake in a hot oven at ?C$. for !$ min'tes,

(((((((((((((((((( * Exported from MasterCook * Baked Samosa Hogs With .r'it(s)eetened #omato Ch'tney Recipe By : Jegetarian #imes* O'ly 3? Serving Si e : 4 "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ***HEFS*** 4 c'ps ca'liflo)er (( diced ! !>? c'ps +a+y peas (( 7fresh or fro en9 ! !>= ta+lespoons 'ns)eetened cocon't flakes ! teaspoon c'rry po)der !>4 teaspoon cayenne pepper (( 7or9 !>= teaspoon paprika = ta+lespoons chopped fresh cilantro ! !>= ta+lespoons lemon D'ice

!>= teaspoon salt != )hole()heat chapatis olive oil spray or olive oil (( for +r'shing ***CAG#BE-*** = teaspoons virgin olive oil = ta+lespoons freshly grated ginger root !>= ta+lespoon minced Dalapeno pepper ! teaspoon c'min seeds (( cr'shed !>= ta+lespoon coriander seeds (( cr'shed C !>= c'ps tomato p'ree = c'ps diced tomatoes )ith D'ice !>= c'p )hite grape D'ice salt and pepper (( to taste Hogs: Steam ca'liflo)er in a large pan for !$ min'tes, %f 'sing fro en peas* defrostR add peas and steam for ? more min'tes, #ransfer ca'liflo)er and peas to a +o)l and add cocon't* c'rry po)der* cayenne or paprika* cilantro* lemon D'ice and salt, #oss to mix, &llo) mixt're to cool slightly and divide into != portions* a+o't !>= c'p each, "lace one chapati on a )ork s'rface and +r'sh lightly )ith )ater, With yo'r hands* shape a portion of the vegeta+le mixt're into a log, "lace a+o't ! !>= inches from the +ottom edge of the chapati, Roll chapati half)ay* fold in sides* then finish rolling into a log, "lace on a +aking sheet* seam side do)n, Repeat process)ith remaining chapatis, "reheat oven to ?NC degrees, Spray or +r'sh samosas lightly )ith oil, Bake for !C to =$ min'tes* 'ntil crisp and golden, C't each samosa in half, Makes =< logsR serves 4, Serve )ith fr'it(s)eetened tomato ch'tney, Aints: Samosas can +e made a day ahead of time and +aked D'st +efore serving, %f yo' can5t find chapatis* yo' can s'+stit'te flo'r tortillas 7either )hite or )hole )heat9, Ch'tney: Aeat oil in a large sa'cepan, &dd ginger* pepper* and c'min and coriander seeds, Cook 'ntil fragrant* a+o't ! to = min'tes, &dd remaining ingredients and +ring mixt're to a +oil, Red'ce heat an simmer* 'ncovered* for ?C to <$ min'tes, Makes a+o't ! !>= c'ps, Aints: Ch'tney can +e made 'p to = ays +efore serving, Store in the refrigerator, %f yo' do'+le the recipe* increase cooking time +y !C min'tes, %f yo' free e the ch'tney* season )ith salt and pepper +efore serving,

((((((((((((((((((

* Exported from MasterCook * Baked Samosas Recipe By : "i a Etc, .rom -o'r Bread Machine Serving Si e : 4 "reparation #ime :$:$$ Categories : Snacks East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= c'p evaporated milk (( 7pl's9 = ta+lespoons evaporated milk (( if needed ? ta+lespoons 'nsalted +'tter = teaspoons s'gar ?>< teaspoon salt = !>= teaspoons yeast ? c'ps flo'r ***.%HH%BF*** ! medi'm idaho potatoes (( c't into ch'nks ! c'p fro en peas ! medi'm onion (( chopped = ta+lespoons oil = cloves garlic (( finely chopped = teaspoons fresh ginger (( finely chopped ! teaspoon dried coriander !>= teaspoon c'min !>< teaspoon pepper !>< teaspoon salt ***#E""%BF*** ! medi'm egg (( 7+eaten )ith:9 ! ta+lespoon )ater "lace all do'gh ingredients in machine and program for knead and first rise, "ress start, #he do'gh )ill +e 1'ite firm +'t it sho'ld +e moist eno'gh to hold together, Make the filling )hile the do'gh is rising, "lace the potato c'+es in a small sa'cepan and cover )ith )ater, Bring to a +oil over medi'm high heat* lo)er the heat to medi'm and contin'e cooking for !$ min'tes* or 'ntil they have slightly softened +'t are not cooked thro'gh, &dd the peas to the +oiling )ater for the last min'te of cooking, 6rain the )ater from the potato c'+es and peas, Aeat the oil in a large frying pan set over medi'm high heat and add the onions* garlic and ginger, Sa'te 'ntil the onions are transl'cent, &dd the potato c'+es* peas* coriander* c'min* pepper and salt and stir 'ntil )ell mixed, Remove from the heat and cool slightly, #'rn the finished do'gh o't on a lightly flo'red s'rface and divide it into 4 e1'al +alls, Het the +alls rest !$ min'tes,

"reheat the oven to ?C$. )ith the rack in the center position, Hightly spray a large +aking sheet )ith vegeta+le cooking spray, En a lightly flo'red s'rface* roll each +all of do'gh to a N: circle* rolling from the middle to)ard the edge, 6istri+'te the filling evenly among the circles* a+o't ? heaping t+ for each one, Hightly moisten the edge of each circle )ith )ater and fold over to form a semicircle, "ress the edges together firmly, .old the pressed edge in)ard to)ard the filling and press )ith yo' fingertips to seal, Hift the samosas onto the prepared +aking sheet and genero'sly +r'sh the tops )ith the egg gla e, Bake the samosas for !C min'tes* or 'ntil they are a rich golden +ro)n, Serve hot from the oven,

(((((((((((((((((( * Exported from MasterCook * Baked Samosas &,+,m, Recipe By : "i a Etc, .rom -o'r Bread Machine Serving Si e : 4 "reparation #ime :$:$$ Categories : Snacks *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= c'p evaporated milk (( 7pl's9 = ta+lespoons evaporated milk (( if needed ? ta+lespoons 'nsalted +'tter = teaspoons s'gar ?>< teaspoon salt = !>= teaspoons yeast ? c'ps flo'r ***.%HH%BF*** ! medi'm idaho potatoes (( c't into ch'nks ! c'p fro en peas ! medi'm onion (( chopped = ta+lespoons oil = cloves garlic (( finely chopped = teaspoons fresh ginger (( finely chopped ! teaspoon dried coriander !>= teaspoon c'min !>< teaspoon pepper !>< teaspoon salt ***#E""%BF*** ! medi'm egg (( 7+eaten )ith:9 ! ta+lespoon )ater

"lace all do'gh ingredients in machine and program for knead and first rise, "ress start, #he do'gh )ill +e 1'ite firm +'t it sho'ld +e moist eno'gh to hold together, Make the filling )hile the do'gh is rising, "lace the potato c'+es in a small sa'cepan and cover )ith )ater, Bring to a +oil over medi'm high heat* lo)er the heat to medi'm and contin'e cooking for !$ min'tes* or 'ntil they have slightly softened +'t are not cooked thro'gh, &dd the peas to the +oiling )ater for the last min'te of cooking, 6rain the )ater from the potato c'+es and peas, Aeat the oil in a large frying pan set over medi'm high heat and add the onions* garlic and ginger, Sa'te 'ntil the onions are transl'cent, &dd the potato c'+es* peas* coriander* c'min* pepper and salt and stir 'ntil )ell mixed, Remove from the heat and cool slightly, #'rn the finished do'gh o't on a lightly flo'red s'rface and divide it into 4 e1'al +alls, Het the +alls rest !$ min'tes, "reheat the oven to ?C$. )ith the rack in the center position, Hightly spray a large +aking sheet )ith vegeta+le cooking spray, En a lightly flo'red s'rface* roll each +all of do'gh to a N: circle* rolling from the middle to)ard the edge, 6istri+'te the filling evenly among the circles* a+o't ? heaping t+ for each one, Hightly moisten the edge of each circle )ith )ater and fold over to form a semicircle, "ress the edges together firmly, .old the pressed edge in)ard to)ard the filling and press )ith yo' fingertips to seal, Hift the samosas onto the prepared +aking sheet and genero'sly +r'sh the tops )ith the egg gla e, Bake the samosas for !C min'tes* or 'ntil they are a rich golden +ro)n, Serve hot from the oven,

(((((((((((((((((( * Exported from MasterCook * Bakmi Foreng Oa)a Recipe By : Serving Si e : < "reparation #ime :$:!C Categories : Jegeta+les Cheese &nd Eggs Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>< kilograms egg noodles oil =$ grams garlic paste <$ grams leek stalk (( chopped <$ grams ca++age (( shredded ?$ grams +ean spro'ts <$ grams onion (( sliced ! tomato (( sliced 74$ g,9 =$ grams red chile paste

< <

teaspoons soy sa'ce eggs (( scram+led a pinch of MSF salt to taste

BR%BF plenty of )ater to a +oil, &dd a fe) drops of oil, &dd the egg noodles and +oil for t)o min'tes, 6rain the noodles and keep aside, Aeat oil in a )ok, &dd garlic paste and sa'tQ for t)o min'tes, #hen add all the vegeta+les* the +oiled noodles* red chile paste* soy sa'ce and the seasoning, #oss )ell for one min'te, Serve hot* garnished )ith scram+led egg if so desired,

(((((((((((((((((( * Exported from MasterCook * Balfa With 6al Recipe By : :Rotis and Baans of %ndia: +y "'ro+i Ba++ar Serving Si e : !$ "reparation #ime :$:$$ Categories : C'rry Breads *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ***.ER B&H.&*** = c'ps )hole )heat flo'r (( 7==C grams9 < ta+lespoons ghee or oil ! ta+lespoon salt )ater for kneading extra ghee or oil ***.ER 6&H*** ! !>4 c'ps m'ng +eans (( split 7moong dal9 C !>= c'ps )ater (( 7!,=C l9 ! ta+lespoon t'rmeric po)der = teaspoons salt ! ta+lespoon s'gar = medi'm onions (( chopped = green chiles = +ay leaves = sticks cinnamon (( 7= inches9 ? ta+lespoons oil = ta+lespoons fresh coriander (( 7cilantro9* chopped RaDasthani +read

"'t split m'ng +eans 7moong dal9 )ith )ater in a heavy pan over high heat, &dd half of the chopped onion* salt* s'gar* green chiles* +ay leaves* cinnamon sticks, Sift flo'r )ith saltR r'+ in ghee or oil, ;nead to a smooth do'gh, 6ivide the do'gh into !$ parts and shape them into ro'nd +alls, 6rop these +alls in the +oiling dal* red'ce heat, Cook for =C min'tes then remove the cooked flo'r +alls one +y one from the dal, "lace the cooked flo'r +alls in a greased +aking dish, Bake in a preheat oven ?NC. 7!3$ C> gas mark C9 'ntil the skin of the +alls +egins to crack and the color t'rns light +ro)n, "lace them in a dish and press each of them in the center )ith yo'r th'm+, Break lightly and p't ! or = tsp, ghee in each +afla, Can +e eaten )itho't ghee too, Aeat ? #+sp, oil in a pan, .ry remaining half of onions 'ntil lightly +ro)ned, "o'r cooked dal, Stir )ell, Het it +oil =(? times, Remove from heat and sprinkle )ith chopped coriander, Serve +aflas )ith dal, Bote: 6al 7+eans9 sho'ld +e po'red over the +aflas* +reaking them completely, Ether vegeta+le dishes or ch'tney can +e served )ith it also, SERJES: !$

(((((((((((((((((( * Exported from MasterCook * Balti Chick("eas 7Chanay ;a Shor+a9 Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : Balti So'ps &nd Ste)s Jegetarian C'rry *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= c'p oil !>< c'p grated onion !>= teaspoon gro'nd fresh root ginger !>= teaspoon gro'nd fresh garlic !>= c'p finely chopped fresh (( tomatoes ?>< po'nd chick peas* cooked or canned (( drained !>= teaspoon salt !>= teaspoon red chile po)der ! pinch gro'nd t'rmeric = !>= c'ps )ater ! )hole fresh green chile = ta+lespoons chopped fresh coriander ! teaspoon garam masala ! "'t the oil into a *karai* or deep frying pan* add the onions and fry for C min'tes or 'ntil golden +ro)n, &dd the ginger* garlic* and tomatoes* and simmer* covered for !$(!C min'tes

on lo) heat 'ntil the oil separates and the mixt're forms a p'lp, &dd a ta+lespoon of )ater at a time if re1'ired, = &dd the cooked or canned chick(peas* salt* red chile po)der* and t'rmeric* and stir )ell, &dd 8 ta+lespoons of +oiling )ater and simmer on lo) heat for C(N min'tes or 'ntil excess )ater evaporates and there is a thick gravy, #he dish can +e served at this point as a masala c'rry, ? .or a :r'nny: c'rry* add ! pint of +oiling )ater and simmer again over lo) heat for !$(!C min'tes, %ncrease or decrease amo'nt of )ater to yo'r liking, < &dd the )hole chile* coriander* and garam masala, Remove from the heat and leave* covered* for C min'tes or 'ntil the oil rises to the top, Serve )ith rice and plain salad, So'rce: :& #aste Ef Baltistan:* Sa+iha ;hokhar

(((((((((((((((((( * Exported from MasterCook * Balti Chicken #ikka Masala Recipe By : "at Chapman :Balti C'rry Cook+ook: Serving Si e : < "reparation #ime :$:$$ Categories : Chicken Beef *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( 8NC gram chickenR )eighed prepared(skinned and (( +oned I c'+ed ? ta+lespoons ghee or oil ? galic lovesR 'p to do'+le ==C gram onionR v finely chopped < ta+lespoons +alti masala paste =$$ milliliter +alti chicken stock ! ta+lespoon +alti garam masala ! ta+lespoon corianderR v finely chopped aromatic salt ***M&R%B&6E*** ?$$ gram greek yogh'rt ! ta+lespoon dry fen'greek leavesR gro'nd ! ta+lespoon dried mintR gro'nd = ta+lespoons tandoori masala paste !>= teaspoon orange or red food colo'ring

!>= teaspoon

salt

#his is the Balti ho'se version of the G;5s most pop'lar c'rry dish, ! Mix together the marinade ingredients in a non metallic +o)l, "'t the skinned* +oned chicken +its 7? cm c'+es9 in it* mix )ell* cover and marinate refigerated =< ho'rsa or so, = &fter the marination* heat a third of the ghee>oil in the karahi, Spoon half the chicken and its marinade into the karahi and +riskly stir fry for C min'tes, Remove and repeat )ith the other half* 'sing a f'rther third of the ghee>oil 7%MA or +ake in very hot oven9, ? Wipe the karahi clean and heat the last third of the ghee, Stir fry the garlic for ?$ seconds, &dd the onions* red'ce heat and stir fry for a+o't !$ min'tes* allo)ing the onion to +ecome transl'cent and +egin to +ro)n, < &dd the masala paste and the chicken* along )ith the stock, Simmer* stirring* on a lo)ish heat for a+o't !$ min'tes, When cooked right thro'gh* add the garam masala* very finely chopped fresh coriander leaves and aromatic salt to taste, Bote -o' may 'se any po'ltry or game meat or Doints for this recipe, %MA notes, Gse any tandoori chicken recipe and ordinary chicken stock* masala paste* garam masala etc* and follo) from step ?* and yo' )o'ld have a non Balti version,

(((((((((((((((((( * Exported from MasterCook * Balti Eggplant Bhartha 7Beng'n Bhartha9 Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : Balti C'rry Jegetarian Eggplant *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>4 po'nds eggplant ? ta+lespoons corn oil ! teaspoon )hole c'min seeds ! teaspoon gro'nd fresh garlic !>< po'nd chopped fresh tomatoes !>= teaspoon salt !>= teaspoon red chile po)der 7to taste9

! !

teaspoon t'rmeric teaspoon gro'nd c'min ?>< c'p onions or (( finely sliced ?>< c'p spring onions (( chopped ! teaspoon chopped fresh green chiles 8 ta+lespoons chopped fresh coriander ! teaspoon garam masala ! %f the eggplants are fist(si ed or smaller* +ake them )hole 'nder a preheated grill for < min'tes each side* or 'ntil +ro)n on all sides, %f the eggplant is large* then c't in half and grill +oth sides, Ho)er gently into cold )ater to cool* then caref'lly peel off the skin and discard, Chop 'p* or 'se a fork to mash the eggplant into a coarse p'lp, = "'t the oil into a *karahi* or large frying pan* add the )hole c'min and garlic* and )hen the mixt're si les* add the eggplant p'lp* tomatoes* salt* red chile po)der* and t'rmeric, Stir )ell* then simmer* covered* on lo) heat for !$ min'tes, %f the mixt're +egins to stick to the +ottom* add = ta+lespoons of )ater and stir, ? &dd the coriander and c'min* and simmer* covered* for = min'tes, .inally add the onions* fresh chiles* fresh coriander* and garam masala, Remove from the heat and keep* covered* for C min'tes +efore serving, Serve )ith chapatis or plain rice, So'rce: & #&S#E E. B&H#%S#&B* Sa+iha ;hokhar

(((((((((((((((((( * Exported from MasterCook * Balti Masala "aste Recipe By : Serving Si e : 4 "reparation #ime :$:$$ Categories : Balti Spices &nd "astes *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! recipe Balti masala spice 8 fl'id o'nces vinegar (( 7spiced or plain9 8 fl'id o'nces vegeta+le oil* s'nflo)er or pean't & paste )hich* like Balti sa'ce* appears repeatedly in Balti recipes, "lace the gro'nd spices in a +o)l, &dd vinegar* and )ater s'fficient to make a paste, Het stand !$(!C min'tes,

Aeat the oil in a )ok, &dd the paste, Stir(fry 'ntil the )ater content is cooked o't 7a+o't ?(C min'tes9 and the paste thickens and +egins to +'++le )ith the same kind of +oiling noise that oatmeal makes, Remove from heat, Bottle )hile hot in +oiled Dars, When in the +ottle* add heated oil to top off* seal* and store,

(((((((((((((((((( * Exported from MasterCook * Balti Masala Spice Mix Recipe By : Serving Si e : != "reparation #ime :$:$$ Categories : Balti Spices &nd "astes *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( < ta+lespoons coriander seeds = ta+lespoons )hite c'min seeds = = inch pcs cassia +ark ! teaspoon fennel seeds = teaspoons +lack m'stard seeds < cloves !>= teaspoon )ild onion seeds !>= teaspoon fen'greek seeds ! teaspoon dry fen'greek leaves !$ dry c'rry leaves ! teaspoon green cardamom seeds !>= teaspoon lovage seeds #his is the +asic spice mix for making Balti masala paste, %t can also +e 'sed dry* )hile cooking, Roast* cool and grind the )hole spices, Mix )ith the gro'nd ones* and store tightly covered 7a recycled spice +ottle is ideal9,

(((((((((((((((((( * Exported from MasterCook *

Balti Masoor 6hal Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : Balti Jegetarian 6als *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= po'nd split skinless lentils (( 7masoor dhal9 = !>= c'ps )ater (( approx, ! teaspoon salt !>= teaspoon red chile po)der !>< teaspoon gro'nd t'rmeric < cloves garlic (( peeled* and = small clov garlic* peeled (( thinly sliced (( sliced ! c'p chopped fresh tomatoes = ta+lespoons ghee (( or < ta+lespoons corn oil ! sliced fresh green chile (( 7optional9 = ta+lespoons fresh coriander (( chopped ! ta+lespoon garam masala ! Wash the dhal in = or ? changes of )ater and soak in )arm )ater for ?$ min'tes, 6rain and discard the )ater, = "'t the dhal into a *karahi* or sa'cepan and add D'st eno'gh )ater to cover the dhal, &dd the salt* chile po)der* t'rmeric* )hole garlic cloves* and tomatoes, Bring to the +oil* then simmer* covered* for !$ min'tes or 'ntil dhal is cooked +'t 'ntil )hole, ? %n a small frying pan* heat the ghee or oil and add the garlic slices, Ence they start to si le and t'rn slightly +ro)n* remove from the heat, "o'r onto the dhal in the *karahi** +'t do not stir, < Farnish )ith fresh chile slices* if liked* and coriander and garam masala, 6o not stir, #he +ea'ty of this dish is to serve )ith a top layer of fat* and if yo' have 'sed ghee* it )ill have a silky look and Serve )ith chapati* naan or rice, %f serving )ith rice* increase the amo'nt of )ater so that the dhal is more li1'id, So'rce: & #&S#E E. B&H#%S#&B +y Sa+iha ;hokhar

(((((((((((((((((( * Exported from MasterCook *

Balti Ekra Masala 7Masala Bindi9 Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : Balti Jegeta+les Jegetarian C'rry *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>4 po'nds okra !>< c'p oil !>= po'nd onion (( c't into thin (( slices ! ta+lespoon grated fresh root ginger ! o'nce tomatoes (( finely chopped* (( fresh ! teaspoon salt !>= teaspoon gro'nd t'rmeric ! teaspoon gro'nd fresh green chiles = ta+lespoons )hole coriander leaves ! When +'ying okra* al)ays pick the small firm ones as they are easier to cook, Wash the okra in cold )ater and )ipe off excess )ater )ith kitchen paper, C't off tops and tails of okra and either leave okra )hole* or c't into C cm 7=(inch9 pieces, = "'t the oil into a *karai* or deep frying pan* add the onions and fry 'ntil they are transparent, &dd the ginger* tomatoes* salt* t'rmeric and chiles, Simmer mixt're on lo) heat for N(!$ min'tes or 'ntil the li1'id is red'ced, ? &dd the okra and stir once, Simmer for !$ min'tes on lo) heat or 'ntil okra is cooked +'t 'ntil firm to to'ch, 6o not stir too often as okra is a very delicate vegeta+le and may +reak 'p, Sprinkle )ith coriander leaves, Serve )ith a raita and chapatis, So'rce: & #&S#E E. B&H#%S#&B +y Sa+iha ;hokhar

(((((((((((((((((( * Exported from MasterCook * Balti "otatoes &nd Coriander 7&loo 6haniya9 Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : Balti Jegetarian

"otatoes

*%ndian

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = +'nches fresh coriander = ta+lespoons oil !>< po'nd onion* grated (( or finely chopped ! teaspoon (( gro'nd !>= po'nd potato* peeled (( c't into c'+es ! teaspoon salt !>= teaspoon red chile po)der !>= teaspoon t'rmeric ! teaspoon gro'nd fresh green chiles (( 7optional9 ! ta+lespoon ghee or = ta+lespoons oil ! teaspoon grated fresh root ginger ! #o prepare the coriander* take the leaves off the stalks* add to a large +o)l )ith plenty of )ater and soak for =$ seconds* so the silt can settle to the +ottom, Fently remove the leaves and chop finely or +lend in a food processor, = "'t the oil in a *karai* or deep frying pan* add the onions and fry 'ntil transparent, &dd the garlic and fry for ! min'te* then add the potatoes* salt* red chile po)der and t'rmeric, Cook on lo)est heat setting for C min'tes* or 'ntil potatoes are par(cooked, ? &dd the coriander and fresh chiles 7if 'sed9 and mix once, Simmer on lo) heat* for !$ min'tes or 'ntil potatoes are f'lly cooked, Stir from time to time to prevent mixt're from sticking to the +ottom, %f the potatoes are cooked +'t li1'id remains* cook 'ncovered 'ntil it evaporates, < %n a small frying pan add the ghee and grated ginger and cook on lo) heat for ! min'te or 'ntil +ro)n, "o'r on top of the vegeta+les in the *karai* (( this is called :tarka:, #ake to the ta+le to serve* )itho't mixing, Serve )ith )arm naan +read or chapattis +r'shed )ith some oil or +'tter* and a +o)l of nat'ral yog'rt and thin slices of mooli 7)hite radish9, So'rce: :& #&S#E E. B&H#%S#&B: +y Sa+iha ;hokhar

(((((((((((((((((( * Exported from MasterCook * Balti Sa'ce ( ! Recipe By : Serving Si e : < "reparation #ime :$:$$

Categories : Sa'ces *%ndian

Balti

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ? ta+lespoons vegeta+le oil < onions (( chopped ! small piece ginger (( peeled* grated ! large garlic clove (( cr'shed ! tomato (( chopped ! ta+lespoon paprika !>= teaspoon t'rmeric !>= teaspoon c'min (( gro'nd !>= teaspoon coriander (( gro'nd ! teaspoon chile po)der !>= +'nch fresh coriander (( chopped salt to taste Aeat the oil in a large sa'cepan over moderate heat, .ry the onions* ginger and garlic 'ntil the onions are transl'cent, &dd the tomato and stir(fry* +reaking it 'p )ith the spoon, "o'r in ! pint )ater* and stir in the other ingredients, Bring to the +oil, Ho)er heat* cover and simmer for ?$ min'tes, Remove from heat and allo) to cool, "o'r into a +lender or food processor and p'ree, So'rce: :!$$ BES# B&H#% CGRR%ES:* Ho)e I 6avidson

(((((((((((((((((( BE#ES : #his is only one form'la of tho'sands possi+le, #here5s no more a single recipe for Balti sa'ce than there5s a single recipe for chile, Some cooks like more garlic* some more chile po)derR some 'se fresh chiles as )ell: some add yog'rt* cocon't* cream,,,yo' name it,

* Exported from MasterCook * Balti Sa'ce ( = Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Balti Sa'ces *%ndian &mo'nt Meas're %ngredient (( "reparation Method

(((((((( (((((((((((( (((((((((((((((((((((((((((((((( < ta+lespoons cooking oil = large onion (( chopped = ta+lespoons root ginger (( finely chopped ? green chiles (( chopped !C )hole cloves !$ green cardamom pods (( split open ! ta+lespoon gro'nd coriander ! ta+lespoon paprika ! ta+lespoon gro'nd cinnamon ! ta+lespoon t'rmeric = teaspoons gro'nd c'min ! teaspoon gro'nd fen'greek ! teaspoon m'stard po)der ! !C o can tomatoes (( chopped !>= 1'art stock (( 7+eef* chicken* or (( vegeta+le9 ? ta+lespoons lemon D'ice !, %n a +alti** or similar device* heat the oil and fry the onions* garlic and ginger for C min'tes, =, &dd the chiles and cook for ! min'te f'rther, ?, &dd the spices and stir in )ell* contin'ing to fry for another min'te, <, Stir in the tomatoes* stock* and lemon D'ice, C, Bring to the +oil* and simmer for =$ min'tes, 8, #he sa'ce may +e 'sed immediately* or kept in the fridge for ?(< days, * similar to a )ok So'rce: Monochrome BBS .ood and 6rink section,

(((((((((((((((((( * Exported from MasterCook * Balti Sa'ce ( ? Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Balti Sa'ces

*%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! po'nd onions (( peeled and (( 1'artered ! o'nce fresh ginger (( peeled and ro'ghly (( chopped 8 garlic cloves (( ro'ghly chopped salt to taste ?>< pint )ater ! < o'nces can tomatoes < ta+lespoons vegeta+le oil < teaspoons fen'greek leaves (( dried !>= teaspoon gro'nd +lack pepper < )hole green cardamon pods (( tops pinched ! ta+lespoons +alti masala ! Mix together the )ater* onions* garlic* ginger and salt in a karahi, Bring to the +oil and simmer for !$(!C min'tes, = Mean)hile heat the oil in a frying pan and fry all the spices together, &dd the tinned tomatoes and simmer for !$ min'tes, When the onion mixt're is cooked* stir in the tomato mixt're and simmer together for a f'rther !$ min'tes, ? "lace the sa'ce in a food processor or +lender and +lend, %t is no) ready for 'se, < #he sa'ce can +e fro en or +est refrigerated for <(C days, Botes: Recipe )ritten +y Caroline Heney

(((((((((((((((((( * Exported from MasterCook * Balti Sa'ce ( < Recipe By : Chicago #ri+'ne 7modified9 Serving Si e : !C "reparation #ime :$:<$ Categories : C'rry 6ressings East %ndian &ppeti ers Chiles *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( ((((((((((((((((((((((((((((((((

!>= c'p lo) sodi'm chicken +roth ? serrano peppers (( seeded and chopped = large yello) onions (( sliced ! teaspoon garlic (( minced ! teaspoon fresh ginger (( minced ! teaspoon t'rmeric ! teaspoon garam masala !< !>= o'nces canned tomatoes (( chopped !>= c'p fresh cilantro leaves Aeat !>< c'p of chicken +roth in a large sa'cepan, &dd serrano peppers* onions* garlic* and ginger, Sa'te 'ntil onions are soft* a+o't C min'tes, &dd remaining ingredients, Aeat to a +oil, Ho)er heatR simmer =$ min'tes, Het cool, "o'r mixt're into +lender and add !>< c'p of chicken +roth, -ields ? c'ps, "'ree 'ntil smooth, Sa'ce can +e refrigerated for a )eek or fro en for 'p to t)o months,

(((((((((((((((((( BE#ES : :Balti( +asically* a stir(fried c'rry( originated )ith a nomadic people in %ndia, Bo) it5s the most pop'lar dish at hot %ndian resta'rants in England, :Balti ho'ses: are more pop'lar in England than in %ndia* )here the c'isine is so regional, %t s'pposedly comes from the 5Baltistan5 region in northern %ndia( it5s no) part of north "akistan( )here the people )ere nomadic and carried minimal cooking e1'ipment,:

* Exported from MasterCook * Bamia Recipe By : Serving Si e : < "reparation #ime :!:$$ Categories : Meat C'rry *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! kilogram +oneless ste)ing lam+ or +eef = ta+lespoons ghee or +'tter ! large onion (( chopped fine 7N$ g9 !>= teaspoon c'min po)der

c'p chopped and peeled tomatoes ta+lespoons tomato p'ree (( 7?$ ml9 !>= c'p stock or )ater (( 7!=$ ml9 salt (( to taste freshly gro'nd +lack pepper (( to taste !>= teaspoon s'gar C$$ grams fresh okra (( 7lady fingers9 ! ta+lespoon ghee #R%M the meat and c't into three cm c'+es, Aeat ghee or +'tter in a heavy +ottomed pan and +ro)n the meat )ell* adding a single layer of meat to the pan at a time, Remove from the pan and transfer to a casserole, Ho)er the heat* add onion and fry gently 'ntil transparent, &dd c'min po)der* tomatoes* tomato p'ree and stock, Stir )ell to lift +ro)ned sediment, "o'r over the lam+ in the casserole, &dd salt and pepper to taste and the s'gar, Cover tightly and cook in a moderately hot oven for one(and(a(half ho'rs, Wash* drain and trim the okra, Aeat ghee in a pan* add okra and fry over medi'm heat for three min'tes* tossing gently, &rrange okra on top of the meat in the casserole, Cover and cook for f'rther <$ min'tes or 'ntil the meat is tender,

! =

(((((((((((((((((( BE#ES : Ham+ &nd Ekra Casserole

* Exported from MasterCook * Banana .'dge 7kele ;a Aal)a9 7india9 Recipe By : %ndian Spice ;itchenR Monisha Bharad)aD Serving Si e : < "reparation #ime :$:!$ Categories : 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( =>? c'p ghee ? medi'm +ananas (( 7! !>< l+s9** peeled (( and chopped ! c'p s'gar (( 74 o'nces9 !>= teaspoon n'tmeg po)der !>= teaspoon cardamon po)der CEE;%BF #%ME: ! ho'r "RE"&R&#%EB:

!, Aeat = ta+lespoons of the ghee in a heavy pan, &dd the +anana and the s'gar and cook over lo) heat* stirring all the )hile to prevent it from sticking, =, ;eep dri ling in a little of the ghee from time to time 'ntil all the moist're evaporates and the mixt're +ecomes sticky and +ro)n, ?, &dd the po)dered spices and stir, Remove from the heat )hen the mixt're leaves the sides of the pan, 6o not overcook or the hal)a )ill t'rn hard, <, "at the hal)a into a deep platter* cool and c't into s1'ares or slices,

(((((((((((((((((( * Exported from MasterCook * Banana Aalvah Recipe By : :%ndian Cookery: +y 6aramDit Singh* "eng'in* !3N$ Serving Si e : ! "reparation #ime :$:$$ Categories : S)eets East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( 8 large ripe +ananas (( sliced !(inch thick = o'nces +'tter (( 7!>= stick9 C ta+lespoons )ater (( 7a little over !>< (( c'p9 = o'nces s'gar (( 7!>< c'p9 C o'nces )ater (( 7!>= X = t+sp9 ! pinches n'tmeg gro'nd seeds of ! cardamom pod fe) drops almond essence almonds .ry +ananas in +'tter for N min'tes, Mash* then moisten )ith )ater, Simmer ? min'tes more, 6issolve a'gar in )ater and add to +ananas, Boil !$(!= min'tes* stirring, When thick* t'rn into a +o)l and )hisk 'ntil smooth and light, Sprinkle )ith n'tmeg* gro'nd cardamom seeds* almond essence* and almonds,

Chill +efore serving, :#he amo'nt of +'tter can +e varied according to taste, Really* it is necessary only to prevent the +anana from sticking or +'rning, &ny s'rpl's can +e drained off +efore cooking in )ater,:

(((((((((((((((((( * Exported from MasterCook * Banana Hemon Finger Ch'tney Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian Ch'tney &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! ta+lespoon pean't oil ! onion (( thinly sliced ! ta+lespoon fresh ginger (( minced < almost ripe +ananas (( c't !: thick !>= c'p +ro)n s'gar !>< c'p fresh lemon D'ice (( 7a+t ! lemon9 !>< c'p red )ine vinegar !>< c'p orange D'ice ! pinch gro'nd mace ! pinch n'tmeg gro'nd cloves (( gro'nd cinnamon salt and freshly cracked +lack pepper (( to taste %n a large sa'te pan* heat the pean't oil over high heat 'ntil hot +'t not smoking, &dd the onion slices and sa'te* stirring occasionally* 'ntil transl'cent* a+o't C(8 min'tes, Ho)er the heat to medi'm* add the ginger* and sa'te an additional ! min'te, &dd all the remaining ingredients* +ring to a simmer* red'ce heat to lo)* and cook 'ntil the li1'id is a+o't as thick as cats'p* a+o't !$(!C min'tes,

Makes a+o't ? c'ps, #his ch'tney )ill keep* covered and refrigerated* a+o't = )eeks, BE#ES : Malay(speaking people +ro'ght to &frica as slaves +ro'ght their relishes and ch'tneys )ith them, Hater* %ndian immigrants to So'th and East &frica added their versions to the repertoire, &s al)ays* local ingredients and cooking traditions +ro'ght changes to the original recipes* and a )hole range of ne) ch'tneys )ere created, #his ch'tney* in the East &frican tradition* feat'res the +ananas and aromatic spices central to to cooking of that region, %t is +est to 'se +ananas that are D'st sligtly 'nderripe* since they keep their shape +etter, B't don5t 'se really green ones* or yo' )ill end 'p )ith a +itter* chalky ch'tney, #his is partic'larly good )ith roasted or grilled game* s'ch as d'ck* ra++it* or 1'ail, So'rce: %nternet

(((((((((((((((((( * Exported from MasterCook * Banana "eel Raita Recipe By : #arla 6al Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian Side 6ish &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! +anana peels (( 7to =9 C$$ grams c'rds = ripe +ananas rock salt (( to taste artificial s)eetener or s'gar (( to taste coriander leaves (( finely chopped !>= teaspoon chilli po)der !>= teaspoon Deera po)der Boil the )ashed +anana peels in a little )ater in an open pan, Chop these finely, Chop the +ananas, Ch'rn c'rds, &dd the rest of the ingredients, Mix )ell and serve cold,

(((((((((((((((((( * Exported from MasterCook * Banana Raita Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = large ripe +ananas !>= teaspoon gro'nd coriander ! dash cayenne !>< teaspoon salt ! c'p yog'rt "eel one of the +ananas and p't into a medi'm +o)l, Mash it thoro'ghly )ith a fork 'ntil it is a p'ree, Stir in the spices and saltR then stir in the yog'rt 'ntil )ell +lended, "eel the other +anana and slice in half length)ise, Slice each half into !><(inch slices and add to the yog'rt mixt're, #oss to +lend, Spoon raita into a serving dish and garnish )ith a sprinkling of cayenne pepper, Cover and chill at least ! ho'r +efore serving, Serve )ith the condiments yo' like* ie, lime chilies* BrinDal pickle 7eggplant relish9* ch'tney* pappad'ms* ect, serves <

((((((((((((((((((

* Exported from MasterCook * Banana Soyn't Bread Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Bread ( P'ick 6ressings East %ndian &ppeti ers Breads .r'it *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= c'p margarine or shortening ! c'p s'gar = eggs ! !>= c'ps +ananas (( mashed ? ta+lespoons vanilla soymilk = c'ps flo'r ! teaspoon +aking soda !>= teaspoon salt !>= c'p roasted soyn'ts (( coarsely chopped "reheat oven to ?C$., Coat a 3 x C(inch loaf pan )ith vegeta+le cooking spray, Mix shortening* s'gar* eggs* +ananas and soymilk )ith electric mixer, &dd flo'r* +aking soda and salt, Mix )ell, Stir in soyn'ts, "o'r into pan, Bake ! ho'r or more* 'ntil knife inserted in middle comes o't clean, -ield: Ene loaf c't into !< slices

(((((((((((((((((( * Exported from MasterCook * Banana(green Mango Ch'tney Recipe By : #he #hrill Ef #he Frill Serving Si e : 8 "reparation #ime :$:$$ Categories : Ch'tney East %ndian &ppeti ers *%ndian

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! large yello) onion (( diced small = ta+lespoons pean't oil ! 'nripe mango (( peeled I diced (( small ! c'p )hite vinegar ! c'p fresh orange D'ice ! po'nd very ripe +ananas (( sliced !><: thick ! ta+lespoon grated fresh ginger !>= c'p raisins !>= c'p dark +ro)n s'gar (( firmly packed ! ta+lespoon finely chopped fresh serrano (( 7or9 Dalapeno chile (( 7or9 ?>< ta+lespoon red pepper flakes salt and freshly cracked +lack pepper (( to taste ! teaspoon allspice Sa'te the onion in the oil 'ntil clear* a+o't < to C min'tes, &dd the mango and cook = min'tes over medi'm heat, &dd the vinegar and orange D'ice and +ring to a simmer* simmering for !$ min'tes more, &dd all of the remaining ingredients and +ring the mixt're +ack to a simmer, &s soon as a simmer is reached* remove the mixt're from the heat and cool to room temperat're, Serve or store in the refrigerator* covered* for 'p to = )eeks, BE#E: Gse this +asic ch'tney )ith yo'r very spicy hot dishes, -ield: &+o't C C'ps Y.rom #he #hrill Ef #he Frill +y Chris Schlesinger I Oohn Willo''gh+y

(((((((((((((((((( * Exported from MasterCook * Banana(lemon(ginger Ch'tney Recipe By : Chris Schlesinger and Oohn Willo'gh+y Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian Ch'tney &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method

(((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! ta+lespoon pean't oil ! onion (( thinly sliced ! ta+lespoon fresh ginger (( minced < almost ripe +ananas (( c't ! inch thick !>= c'p +ro)n s'gar !>< c'p fresh lemon D'ice (( 7a+o't ! lemon9 !>< c'p red )ine vinegar !>< c'p orange D'ice ! pinch gro'nd mace (( gro'nd n'tmeg gro'nd cloves (( gro'nd cinnamon salt and freshly cracked +lack pepper (( to taste %n a large sa'te pan* heat the pean't oil over high heat 'ntil hot +'t not smoking, &dd the onion slices and sa'te* stirring occasionally* 'ntil transl'cent* a+o't C(8 min'tes, Ho)er the heat to medi'm* add the ginger* and sa'te an additional ! min'te, &dd all the remaining ingredients* +ring to a simmer* red'ce heat to lo)* and cook 'ntil the li1'id is a+o't as thick as cats'p* a+o't !$(!C min'tes, Makes a+o't ? c'ps, #his ch'tney )ill keep* covered and refrigerated* a+o't = )eeks,

(((((((((((((((((( BE#ES : Malay(speaking people +ro'ght to &frica as slaves +ro'ght their relishes and ch'tneys )ith them, Hater* %ndian immigrants to So'th and East &frica added their versions to the repertoire, &s al)ays* local ingredients and cooking traditions +ro'ght changes to the original recipes* and a )hole range of ne) ch'tneys )ere created, #his ch'tney* in the East &frican tradition* feat'res the +ananas and aromatic spices central to to cooking of that region, %t is +est to 'se +ananas that are D'st sligtly 'nderripe* since they keep their shape +etter, B't don5t 'se really green ones* or yo' )ill end 'p )ith a +itter* chalky ch'tney,

* Exported from MasterCook * Banda ;opir #arkari 7Jegeta+les Stir .ried With Spices9 Recipe By : #roth Wells* :#he World in -o'r ;itchen: Jegetarian Recipes:

Serving Si e : < "reparation #ime :$:$$ Categories : C'rry Jegeta+les Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= teaspoon t'rmeric !>= po'nd potatoes 7==C grams9 (( c'+ed ! (( finely chopped ! +ay leaf !>= teaspoon gro'nd c'min !>= teaspoon gro'nd ginger !>< teaspoon chile po)der < tomatoes (( chopped ! c'p ca++age (( finely sliced !>= c'p peas oil salt :%n Bangladesh* ca++age is 's'ally availa+le in the market d'ring the )inter season* as are tomatoes* peas and carrots, So this dish appears 1'ite fre1'ently at Bengali dinner ta+les d'ring the )inter, %n the markets )here s'ch vegeta+les are availa+le year ro'nd* +anda is a pop'lar standard,: Meghna F'harthak'rta* 6haka* Bangladesh Start +y heating the oil in a heavy pan and p't in the t'rmeric and some salt, .ry for a fe) seconds and then add the c'+ed potatoes* t'rning fre1'ently so that they t'rn yello) from the t'rmeric, Cook them for C(!$ min'tes 7they )ill complete their cooking later9 and remove them from the oil and set aside, &dding more oil if necessary* no) sa'tQ the onion slices 'ntil they are soft and transparent, #hen add the +ay leaf* c'min* ginger and chile po)der, Stir )ell and p't in the tomatoes, When they have +eg'n to +reak do)n* add the ca++age +it +y +it* stirring it in )ell so that it is sa'tQed in the spices, Cover and cook gently for ?(C min'tes, .inally p't in the peas and semi(fried potatoes and seasoning, Mix )ell* replace the cover and contin'e to cook for C(!$ min'tes or 'ntil potatoes are ready,

(((((((((((((((((( * Exported from MasterCook * Bandhakopir Fhanto Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry "otatoes Jegeta+les Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method

(((((((( (((((((((((( (((((((((((((((((((((((((((((((( = !>= ta+lespoons m'stard oil ?>< po'nd potatoes (( c'+ed !>= teaspoon c'min seeds 8 c'ps ca++age (( finely shredded ! teaspoon green chile (( chopped !>< c'p )ater ?>< teaspoon salt !>= teaspoon t'rmeric ! !>< teaspoons s'gar ! dash cayenne !>= c'p green peas (( cooked !>= teaspoon garam masala ghee (( optional Aeat = t+sp, oil in a 6'tch oven, &dd potatoes and sa'tQ 'ntil they are medi'm +ro)n* !$ min'tes or so, Stir often, Gsing a slotted spoon* remove from the oil and set aside, &dd the remaining oil, &dd c'min seeds and fry for a fe) seconds, &dd ca++age* chile and )ater, Ho)er heat and cook* 'ncovered* 'ntil the ca++age is limp* 4 min'tes* stirring often, Stir in the salt* t'rmeric* s'gar* cayenne* another = t+sp, )ater and the potatoes, Cover and simmer 'ntil the potatoes are tender, #hen* add the peas and cook for = min'tes, Remove from heat* stir in the garam masala and let it stand* covered* for a fe) min'tes, Sprinkle )ith ghee if desired and serve, So'rce: Bharti ;irchner* :#he Aealthy C'isine of %ndia: Recipes from the Bengal Region:

(((((((((((((((((( * Exported from MasterCook * Bangalad'mpa Menthi &ak' 7"otato With .en'greek Heaves9 Recipe By : http:>>mem+ers,tripod,com>T&mma> Serving Si e : < "reparation #ime :$:=C Categories : Eggplant C'rry "otatoes Jegeta+les Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>< c'p oil ! teaspoon red chile po)der !>< teaspoon t'rmeric

medi'm onions (( chopped salt (( to taste ***SE# !*** ! po'nd potatoes !>= po'nd fen'greek leaves ***SE# =*** ! teaspoon coriander seeds ! teaspoon c'min seeds 4 c'rry leaves C cloves garlic &dd a fe) drops of )ater to the ingredients of Set = and make into a paste, ;eep aside, C't potatoes into !>= inch pieces, ;eep aside, Wash fen'greek leaves* drain the )ater and spread on an a+sor+ant cloth or paper to)el, %n a non(stick skillet heat oil and add chopped onion* potato* t'rmeric and salt, .ry on moderate heat 'ntil the potato pieces are almost cooked, #hen add the paste and stir thoro'ghly, &fter t)o min'tes add fen'greek leaves and stir on high heat for five(seven min'tes, #his dish is excellent )ith "aratha,

(((((((((((((((((( * Exported from MasterCook * Bangladesh ;'rma or ;orma Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : Chicken 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>= po'nds chicken +reast (( skinned and ( c'+ed 8 ta+lespoons +'tter (( ghee or vegeta+le oil ! teaspoon saffron gro'nd or yello) food ( coloring < ta+lespoons milk

< 4 = C = =$ = ?$

teaspoons garlic p'ree ta+lespoons onion p'ree teaspoons garam masala = !>= o nat'ral ( yogh'rt fl'id o'nces do'+le cream ta+lespoons gro'nd almonds saffron strands (( 7a+t !>!$ gram9 salt to taste ***F&RB%SA*** ta+lespoons chopped fresh coriander leaves (( 7cilantro9 almonds )hole (( roasted

!, Aeat the gee and mix the saffron po)der or coloring )ith milk, =, Aeat the oil and 1'ickly 5seal5 the chicken c'+es +y t'rning fre1'ently for = min'tes* then add the yello) milk and stir(fri for = min'tes, ?, &dd the garlic and stir(fry for ! min'te* then add onion and stir(fry for ? min'tes ( eno'gh to remove the moist're content, Bo) add the garam masala and stir(fry for = more min'tes, -o'r total frying time is aro'nd !$ min'tes* and the chicken is half cooked, <, &dd the yog'rt* cream and gro'nd almonds and )hen it starts to simmer t'rn the heat do)n and stir(fry for !$ min'tes more to ens're it does not stick* adding milk or )ater as necessary, C, "lace saffron strands in a little )arm )ater and extract as m'ch color as yo' can +y gently mashing )ith a teaspoon, 8, Check that the chicken is cooked right thro'gh +y c'tting a large piece across, Simmer on if re1'ired, O'st prior to serving add the saffron and salt to taste, Farnish )ith the coriander and almonds* and serve immediately,

(((((((((((((((((( * Exported from MasterCook * Barfi Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p maida !>= c'p ra)a = c'ps s'gar = c'ps ghee

small

& little elaichi po)der grains ;ap'r (( 7= to ?9

Aeat ! c'p ghee and roast maida till a nice smell emanates and it t'rns a light pink, Remove and keep aside, %n the same vessel heat ! c'p ghee and roast ra)a till pink, "repare a s'gar syr'p +y +oiling the s'gar in !>= c'p )ater, Mix the roasted maida* ra)a and syr'p adding the flavo'rings, Mix )ell and po'r into a )ell greased thali, Cool* c't and store,

(((((((((((((((((( * Exported from MasterCook * Barfi 7B't Based 6essert9 Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : 6esserts S)eets *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p almond (( gro'nd ! c'p cashe)s (( 'nsalted I gro'nd ! c'p s'gar !? o'nces evaporated milk !>= stick +'tter Melt !>= stick of +'tter in a heavy skillet, &dd milk, Stirring constantly* +ring to a +oil, Ho) heat and cook 'ntil milk thickens, &dd n'ts and s'gar, Stir, Cook for !$ min'tes, #'rn off heat, "o'r mixt're on to a flat dish and spread evenly )ith the +ack of a spoon, Cool, C't into small s1'ares,

(((((((((((((((((( * Exported from MasterCook * Barfi Badam 7almond Cream S)eetmeat9 Recipe By : Serving Si e : !8 "reparation #ime :$:$$ Categories : S)eets East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( < c'ps milk ?>< c'p s'gar !=C gram +lanched almonds * (( 7or9 ! c'p gro'nd almonds ! pinch gro'nd cardamom = ta+lespoons +lanched pistachio n'ts edi+le silver leaf (( optional *p'lverised in a +lender %n a heavy(+ased sa'cepan or large frying pan +oil the milk over fairly high heat* stirring all the time* 'ntil it is red'ced and very thick, &dd s'gar and stir for !$ min'tes on lo) heat, &dd the gro'nd almonds and contin'e to cook and stir 'ntil the mixt're comes a)ay from sides and +ase of pan in one mass, Remove from heat* sprinkle cardamom over and mix )ell, #'rn on to a greased plate, Smooth top )ith +ack of +'tter spoon, Cool slightly* mark in diamond shapes )ith knife and decorate )ith halved pistachio n'ts and sliver leaf, Before it is 1'ite firm c't )ith sharp knife along the markings then leave to get 1'ite cold +efore separating into pieces, -ield: !8 pieces

(((((((((((((((((( * Exported from MasterCook * Barfi "ista 7Creamed Milk S)eetmeat9

Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : 6esserts S)eets *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! po'nd po)dered )hole milk ! !>= c'ps )ater < o'nces s'gar = o'nces gro'nd pistachio slivered pistachios < cardamom seeds Sift the po)dered milk, Frad'ally mix in the )ater* +ring to the +oil and cook over a moderate heat* stirring contin'o'sly* 'ntil red'ced to a very thick paste, Make a thick syr'p )ith the s'gar and a little )ater* and add to the creamed milk, &dd gro'nd pistachios and stir thoro'ghly, Cook again 'ntil it is a thick paste, #'rn into s1'are shallo) tins or dishes* spreading a+o't = inches thick, Heave to stand for 4 ho'rs, "ress into it ro'ghly +roken cardamom seeds and slivered pistachio, C't into diamond shapes to serve,

(((((((((((((((((( * Exported from MasterCook * Barrah ;e+a+ Recipe By : Serving Si e : 8 "reparation #ime :$:$$ Categories : C'rry East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( 8 lam+ ch'mp or sho'lder chops (( total )eight =,=l+s ? o'nces nat'ral yogh'rt = ta+lespoons light malt vinegar ! ta+lespoon ginger paste ! ta+lespoon garlic paste !>= teaspoon cr'shed dried chillies (( 'p to ! = o'nces onion (( chopped = teaspoons +alti garam masala ! teaspoon tandoori masala = ta+lespoons fresh mint leaves or !tsp dried mint !>= o'nce chopped fresh coriander leaves (( incl'ding the (( tender stalks ! teaspoon salt to taste

ta+lespoons s'nflo)er (( corn or vegeta+le (( oil ***F&RB%SA*** !>= teaspoon tandoori chat masala onion rings lemon )edges lett'ce c'c'm+er

"rick +oth sides of the chops )ith a fork and lay them in a single layer in a large shallo) dish, "lace all the remaining ingredients* except the garnish* in a +lender and process to a fine paste, "o'r this marinade over the chops* then stir and lift them to make s're that the marinade is coating +oth sides, Cover and leave to marinate for <(8 ho'rs or overnight in the refrigerator, #hey can +e left in the refrigerator for 'p to <4 ho'rs, Bring them to room temperat're +efore cooking, "reheat the grill to high and remove the grid from the grill pan, Hine the pan )ith foil and +r'sh lightly )ith oil, &rrange the chops in the grill pan and cook them 'nder the hot grill* a+o't C inches +elo) the element* for C min'tes, #'rn the chops over and cook for a f'rther C min'tes* then +aste genero'sly )ith the pan D'ices and red'ce the heat to medi'm, Cook for ?(< min'tes and +aste once more, Cook for a f'rther =(? min'tes and t'rn them over again, Baste genero'sly again and contin'e cooking for C(8 min'tes, #ransfer the chops to a serving dish* sprinkle the tandoori chat masala over them and garnish )ith the onion* lemon and c'c'm+er, Serve at once, 6%SCH&%MERV Copyright !338 ( Selec#J Ca+le Himited, &ll rights reserved, Carlton .ood Bet)ork http:>>))),cfn,co,'k>

(((((((((((((((((( * Exported from MasterCook *

Basic C'rry "o)der 7%ndian C'rry9 Recipe By : Oill Borman* :#he Complete Book of Spices: Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry Spices &nd "astes *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( 8 dried red chiles =C grams coriander seeds (( 7! o 9 = teaspoons c'min seeds !>= teaspoon m'stard seeds ! teaspoon +lack peppercorns ! teaspoon fen'greek seeds !$ fresh c'rry leaves !>= teaspoon gro'nd ginger ! ta+lespoon gro'nd t'rmeric #his medi'm(hot c'rry +lend can +e 'sed in any dish that calls for c'rry po)der, Remove the seeds from the chiles, 6ry roast the )hole spices over a medi'm heat 'ntil they darken* stirring or shaking the pan fre1'ently to prevent +'rning, Heave to cool* then grind to a po)der, 6ry roast the c'rry leaves in the pan for a fe) min'tes* then grind and add them to the mixt're )ith the ginger and t'rmeric* +lending )ell, * #o make &romatic C'rry "o)der* add ! tsp, gro'nd cinnamon and !>< tsp, gro'nd cloves )ith the ginger and t'rmeric* and 'se only = or ? chiles, So'rce: Oill Borman :#he Complete Book of Spices:* Jiking St'dio Books* !33! ( %SBB $( 8N$(4?<?N(4 #he +ook is lavishly ill'strated )ith f'll color photographs of the her+s and spices( )hole* mixed* gro'nd,

(((((((((((((((((( * Exported from MasterCook * Basic Faram Masala 7%ndian Spice9 Recipe By : Oill Borman* :#he Complete Book of Spices: Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry Spices &nd "astes *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( ((((((((((((((((((((((((((((((((

= ? <$ =C =$ =$ ! !C

sticks

cinnamon +ay leaves grams c'min seeds (( 7! !>= o 9 grams coriander seeds (( 7! o 9 grams green or +lack cardamom seeds (( 7?>< o 9 grams +lack peppercorns (( 7?>< o 9 !C grams clo 7!>= o 9 grams gro'nd mace (( 7!>= o 9

#his is a version of the most common type of garam masala 'sed thro'gho't Gttar "radesh and the "'nDa+* )hich goes )ell )ith onion(+ased sa'ces for meats and po'ltry, %t is a spicy* p'ngent +lend, Change the proportions to s'it yo'r taste and the dish, Break the cinnamon sticks into pieces, Cr'm+le the +ay leaves, Aeat a heavy frying pan and after =(? min'tes p't in the )hole spices, 6ry roast over a medi'm heat 'ntil the color darkens* stirring or shaking the pan fre1'ently to prevent +'rning, Heave to cool* then grind and +lend )ith the mace, %n an airtight container* the mixt're )ill keep for ?(< months, * #o make a mild and s'+tle Mogh'l Masala* 'se only green cardamoms* cinnamon* +lack peppercorns* mace and a fe) cloves, * .or a hot F'Derati Masala* add sesame seeds* fennel seeds* aDo)an seeds and chiles, * .or a mildish ;ashmiri Masala* 'se +lack c'min seeds* green cardamoms* +lack peppercorns* cloves* cinnamon* mace* and add a little grated n'tmeg, * .or a hot "arsi 6hansak Masala* add fen'greek seeds* m'stard seeds* chiles and gro'nd t'rmeric* and do'+le the amo'nt of coriander seeds, So'rce: Oill Borman :#he Complete Book of Spices:* Jiking St'dio Books* !33! ( %SBB $( 8N$(4?<?N(4 #he +ook is lavishly ill'strated )ith f'll color photographs of the her+s and spices( )hole* mixed* gro'nd,

(((((((((((((((((( * Exported from MasterCook * Basic Fravy Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! tomato

! ? ! <

onion cloves garlic (( 7? to <9 ! inch piece ginger dry red chillies (( 7deseeded9 !>= c'p c'rds 8 cashe)s +roken (( 78 to N9 ! ta+lespoon oil !>= teaspoon red chilli po)der !>= teaspoon dhania po)der !>< teaspoon t'rmeric po)der ? pinches asafoetida (( 7? to <9 !>< teaspoon garam masala ? pinches cinnamon(clove po)der (( 7? to <9 salt to taste Frind all ingredients together except oil 7'se mixer if hand grinder not availa+le9, Aeat oil* add paste* stir fry till oil separates, &dd ! c'p )ater* +ring to +oil* simmer till thick,

(((((((((((((((((( * Exported from MasterCook * Basic %ndian Rice Recipe By : Fary Ao)ard>tpog'e0idsonline,com Serving Si e : 4 "reparation #ime :$:$$ Categories : 6ressings East %ndian &ppeti ers Frains *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>= c'ps long grain rice ! small onion ! ta+lespoon minced garlic

! teaspoon +lack c'min seeds ? ta+lespoons vegeta+le oil ? !>= c'ps )yler5s chicken +o'illon Chop onion, .ry rice in oil 'ntil it starts to t'rn golden, &dd onion and garlic and fry for t)o more min'tes, Be caref'l not to +'rn rice, &dd c'min seed and stir for ?$ seconds, &dd chicken +o'illon and +ring to +oil, Boil 'ncovered 'ntil the li1'id +oils do)n D'st +elo) the s'rface of the rice and holes form in the rice, Cover and simmer 'ntil li1'id is a+sor+ed, Stir rice to fl'ff and mix in vegeta+les,

(((((((((((((((((( * Exported from MasterCook * Basmati Chaaval Recipe By : Serving Si e : 8 "reparation #ime :$:$$ Categories : Rice East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = c'ps +asmati rice ?>< teaspoon salt ! ta+lespoon 'nsalted +'tter = =>? c'ps )ater "ick the rice over and p't in a +o)l, Wash in several changes of )ater, 6rain, "o'r ? times the )ater yo' have rice over the rice and let soak for ?$ min'tes ho'r, 6rain thoro'ghly, Com+ine the rice* salt* +'tter and the )ater in a pot, Bring to a +oil, Cover )ith a tight fitting lid* t'rn heat to very lo) and cook for =$ min'tes, Hift the lid* mix gently +'t 1'ickly )ith a fork and cover again, Cook for C(!$ min'tes 'ntil tender,

((((((((((((((((((

* Exported from MasterCook * Basmati Rice Recipe By : O'lie Sahni Serving Si e : 8 "reparation #ime :$:$$ Categories : C'rry 6ressings East %ndian &ppeti ers Frains *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = c'ps +asmati rice ? !>= 1'arts )ater (( to < 1'arts salt .irst )ash rice in several changes of )ater* 'ntil the )ater is no longer milky, 6o this +y first r'ning )ater over the rice in a strainer, #hen place the rice in a +o)l and fill )ith )ater 7note ho) milky the )ater +ecomes9, 6rain and fill the +o)l again, Repeat 'ntil the )ater is relatively clear, Bo) place the rice in the +o)l* cover +y an inch )ith )ater* and let sit for ?$ min'tes, Mean)hile* +ring a large pot of )ater* ? !>= to < 1'arts* to a +oil and add some salt, 6rain the rice and add it to the pot, Stir the rice for a+o't ?$ seconds so that it doesn5t stick to the +ottom of the pot, Bring the )ater +ack to a +oil and cook the rice* 'ncovered* for C min'tes, 6rain* shake in the strainer or colander to rid the rice of excess )ater* and serve at once in a heated dish, #his recipe provides six servings, Comments: Basmati rice has an earthy* perf'med fragrance all its o)n, %t5s a very light* delicate rice and is perfect )ith c'rries and for pilafs, -o' can find it in %ndian import stores as )ell as stores that stock a good selection of grains, #hese are O'lie Sahni5s instr'ctions for cooking +asmati rice, #hey are incredi+ly 1'ick* simple* and fail(safe, #he rice sho'ld +e cooked D'st +efore serving, %t takes only C min'tes, Make s're yo' have a )arm serving dish ready, Recipe So'rce: EB#ER#&%B%BF H%FA# +y Martha Rose Sh'lman 7c9 !33! Bantam Books* Be) -ork ( <8C pages ( Z=C,$$ &s reprinted in the May>O'n* !33= iss'e of Cook+ook 6igest

((((((((((((((((((

* Exported from MasterCook * Basmati Rice "ilaf Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : Rice *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p Basmati rice ! small onion ? medi'm carrots ! +ay leaf = cloves < +lack peppercorns !>< teaspoon c'min seeds ! ta+lespoon vegeta+le oil = ta+lespoons +'tter ! ta+lespoon kosher salt (( 7or to taste9 Wash the rice in cool )ater* s1'ee ing gently )ith yo'r fingers* 'ntil the )ater r'ns clear, "'t the rice in a+o't = c'ps of cool )ater to soak for =$ min'tes, Strain soak )ater into sa'cepan and heat, Heave rice to dry in strainer, "reheat oven to ?C$., While rice is drying* chop onion finely and set aside, 6ice carrots and set aside, Meas're spices, When rice is dry* heat oil over medi'm(high flame in heavy* oven(proof skillet or casserole dish, &dd spices, When spices +ecome fragrant* add +'tter and onions, Cook 'ntil onions are tender and light golden +ro)n, &dd carrots and cook for ?(C min'tes, &dd rice and cook* stirring very gently for C min'tes, &dd salt and heated soak )ater* +ring to +oil, Red'ce heat and simmer 'ntil )ater on top of rice has +oiled off, Cover tightly and cook for =$ min'tes at ?C$., Remove from oven* let rest for !$ min'tes* then serve,

(((((((((((((((((( BE#ES : * Basmati Rice )ith Carrots (( #his is a delicate* fragrant rice dish* one of o'r favorites, % got the recipe from an %ndian cooking class, %t5s a +it of )ork* +'t )ell )orth it,

* Exported from MasterCook * Basmati Rice "ilaf With Carrots

Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Rice Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p Basmati rice* ! small onion ? medi'm carrots ! +ay leaf ! cinnamon stick (( cr'm+led = cloves < +lack peppercorns !>< teaspoon c'min seeds ! ta+lespoon light vegeta+le oil = ta+lespoons +'tter ! ta+lespoon kosher salt (( 7or to taste9 * "'rchase from %ndian grocery or go'rmet shop, ! Wash the rice in cool )ater* s1'ee ing gently )ith yo'r fingers* 'ntil the )ater r'ns clear, "'t the rice in = c'ps of cool )ater to soak for =$ min'tes, = Strain soak )ater into sa'cepan and heat, Heave rice to dry in strainer, "reheat oven to ?C$., ? While rice is drying* chop onion finely and set aside, 6ice carrots and set aside, Meas're spices, < When rice is dry* heat oil over medi'm high flame in heavy* oven(proof skillet or casserole dish, &dd spices, C When spices +ecome fragrant* add +'tter and onions, Cook 'ntil onions are tender and light golden +ro)n, &dd carrots and cook for ?(C min'tes, 8 &dd rice and cook* stirring very gently for C min'tes, N &dd salt and heated soak )ater* +ring to +oil, Red'ce heat and simmer 'ntil )ater on top of rice has +oiled off, 4 Cover tightly and cook for =$ min'tes at ?C$., 3 Remove from oven* let rest for !$ min'tes* then serve, So'rce: Sharon Raghavachary

(((((((((((((((((( BE#ES : #his is a delicate* fragrant rice dish* one of o'r favorites, % got the recipe from an %ndian cooking class, %t5s a +it of )ork* +'t )ell )orth it, * Exported from MasterCook * Basmati Rice With B'ts &nd 6ried .r'it Recipe By : Serving Si e : 8 "reparation #ime :$:$$ Categories : Rice Jegetarian .r'it *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>= c'ps 'ncooked Basmati rice or other long grain rice = ta+lespoons cooking oil ! small onion (( thinly sliced ! ta+lespoon minced ginger = teaspoons minced garlic = Dalapeno or serrano chiles (( minced !>= teaspoon garam masala !>= teaspoon salt ! pinch )hite pepper ? c'ps chicken +roth (( or vegeta+le +roth* (( or )ater !>< c'p dried apricots (( diced !>< c'p toasted )aln'ts (( coarsely chopped !>< c'p toasted cashe) halves !>< c'p pitted pr'nes (( chopped = ta+lespoons green onion (( chopped = ta+lespoons toasted cocon't !>< c'p pl'm sa'ce Soak the rice in )ater to cover for ?$ min'tesR drain, Aeat a ? 1'art pan over medi'm high heat 'ntil hot &dd the oil and the onion, Cook* stirring 'ntil the onion is lightly +ro)ned* a+o't ! min'te, &dd the ginger* garlic* chiles* garam masala* salt* and pepper and cook for !$ seconds, &dd the rice and cook* stirring* 'ntil the mixt're is )ell coated )ith the oil* a+o't ! min'te, &dd the +roth and +ring to a +oil, Cook* 'ncovered* over medi'm high heat 'ntil the li1'id drops to the level of the rice, Red'ce the heat* cover and simmer on lo) 'ntil the rice is tender* a+o't !C min'tes, Remove the rice to a serving platter, Sprinkle the apricots* n'ts* pr'nes* green onion and cocon't over the rice, Serve )ith the pl'm sa'ce on the side,

Bote: Can s'+stit'te raisins for pr'nes, So'rce: #he Well Seasoned Wok

(((((((((((((((((( * Exported from MasterCook * Basmati Rice With Raisins* B'ts and "eas Recipe By : Bon &pp@tit ( Septem+er !33C Serving Si e : < "reparation #ime :$:$$ Categories : Rice East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = c'ps +asmati rice = ta+lespoons vegeta+le oil = small onions (( thinly sliced = teaspoons c'min seeds != )hole +lack peppercorns 4 )hole cloves 8 )hole cardamom pods ? +ay leaves ! stick cinnamon < c'ps )ater !>< c'p )hipping cream ! teaspoon salt !>< teaspoon saffron threads ! !>= c'ps fro en peas !>< c'p chopped almonds !>< c'p chopped cashe)s !>< c'p raisins Rinse rice 'nder cold r'nning )ater, "lace rice in large +o)l, &dd eno'gh )ater to cover +y ? inches, Het stand =$ min'tes, 6rain, Aeat oil in heavy large sa'cepan over medi'm(high heat, &dd onionsR sa't@ 'ntil golden* a+o't 4 min'tes, &dd c'min* peppercorns* cloves* cardamom* +ay leaves and cinnamonR sa't@ 'ntil onions are +ro)n* a+o't < min'tes, &dd rice to spices and stir = min'tes, &dd < c'ps )ater* cream* salt and saffron, Bring to +oil, Red'ce heat to lo), Cover sa'cepan almost completely and cook 'ntil almost all li1'id is a+sor+ed* a+o't =$ min'tes,

&dd peas to rice, Cover and simmer 'ntil rice is tender* a+o't C min'tes, Season )ith salt and pepper, Sprinkle )ith n'ts and raisins, #his side dish has )hole peppercorns* cardamom and cloves, #hey are not meant to +e eaten* so discard them )hen serving the rice,

(((((((((((((((((( * Exported from MasterCook * Basmati Rice With Spices and Saffron Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! teaspoon saffron = ta+lespoons )arm milk = c'ps +asmati rice ! !>< teaspoons salt = ta+lespoons oil C cardamom pods = cinnamon sticks %n a small container* soak saffron in )arm milk, Wash rice, Soak in a +o)l )ith C c'ps of )ater and !>= teaspoon of salt for ?$ min'tes* then drain, Aeat the oil over medi'm heat in pot* p't in the cardamom pods and cinnamon sticks* and stir a fe) times, add the rice* frying and stirring a+o't a min'te, &dd = !>< c'ps )ater and ?>< teaspoon salt, Bring to a +oil* cover* red'ce heat to very lo)* and cook for =$ min'tes, .l'ff rice* po'r the saffron milk in = or ? streaks over the rice, Cover and keep cooking another !$ min'tes or 'ntil rice is done, serves 8

(((((((((((((((((( * Exported from MasterCook * Bas'di 7a Milky S)eet 6ish9 Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : S)eets East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = liters milk ? ta+lespoons ghee or 'nsalted +'tter !C$ gram s'gar ! teaspoon gro'nd cardamom seeds Frease a non(stick or heavy +ased pan )ith ghee or +'tter po'r in milk, ;eep on lo) heat and keep stirring* any cream that forms m'st +e kept +eing stirred in, Contin'e this process 'ntil the milk +ecomes extremely thick and creamy it )on5t +e totally smooth +eca'se yo' have kept stirring in the +roken cream that has formed on the top, Ence done take off the heat and add the s'gar stir really )ell, .rom t)o liters of milk yo' sho'ld have no) condensed to a+o't NC$ grams of milk it5s 'p to yo' ho) m'ch time yo' )ant to spend over the hot stove, %f yo' like it s)eet yo' can add more s'gar if yo' don5t add less, Sprinkle the cardamom seeds on top and serve cold, ;eep in fridge, %n %ndia there are some to)ns )here 5+as'di5 or 5ra+di5 )hich is very similar is extremely famo's especially in some of the pilgramage places, #he little shops there p't the milk on +oil for the )hole day* and as the day )ears on it gets thicker and thicker tasting like nectar +y the evening,

(((((((((((((((((( * Exported from MasterCook * Bas'ndi 7Creamy Milk "'dding9 Recipe By : 6akshin +y Chandra "admana+han Serving Si e : ! "reparation #ime :$:$$

Categories

: 6esserts

*%ndian

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( != c'ps milk !>= c'p s'gar 8 )hole cardamoms (( 7to 49* cr'shed ! teaspoon saffron !>< c'p hot milk (( 7extra9 = ta+lespoons chopped pistachios (( to garnish "lace the milk in a heavy sa'cepan and +ring to the +oil* stirring constantly, ;eep stirring and simmer 'ntil the milk red'ces to one(third its original 1'antity, &dd the s'gar and simmer for C more min'tes, Bo) add the cr'shed cardamoms, 6issolve the saffron in !>< c'p hot milk and add to the milk p'dding, Stir thoro'ghly, Farnish )ith the chopped pistachios, Serve chilled, So'rce: :6akshin* Jegetarian C'isine .rom So'th %ndia:* +y Chandra "admana+han

(((((((((((((((((( * Exported from MasterCook * Batata 7potato9 C'tlets Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>< po'nds old potatoes ? o'nces 'nroasted (( shelled cashe)s = ta+lespoons s'nflo)er oil !>= teaspoon +lack m'stard seeds !>= teaspoon c'min seeds ! medi'm onion (( finely chopped ! fresh green chillies (( seeded and chopped* (( 'p to = = large clov garlic (( peeled and cr'shed ! teaspoon gro'nd t'rmeric !>< teaspoon chilli po)der (( 'p to >=* 'p to ! teaspoon salt !>= o'nce chopped (( fresh coriander

(( leaves incl'ding (( the tender stalks ! ta+lespoon lime D'ice ! o'nce plain flo'r ! medi'm egg (( +eaten ? !>= o'nces soft )hite +readcr'm+s oil for frying Boil the potatoes in their skins, Cool* peel and mash them, Hightly cr'sh the cashe)s )ith a rolling pin, Aeat the oil over a medi'm heat and add the m'stard seeds, &s soon as they +egin to pop* add the c'min seeds and allo) the seeds to crackle in the hot oil for a fe) seconds, &dd the onions* green chillies and garlic, Stir and fry 'ntil the onions are a pale golden colo'r, Stir in the t'rmeric* chilli po)der* salt and coriander leaves, Remove from the heat, &dd the mashed potato* cashe)s and lime D'ice to the onion mixt're and mix thoro'ghly, 6ivide the mixt're into 4 e1'al(si ed portions and shape into flat oval shaped c'tlets, 6'st each c'tlet in flo'r* then dip in +eaten egg and roll in +readcr'm+s, Aeat a little oil in a frying pan over a medi'm heat, -o' can also 'se an electric deep fat fryer if yo' )ish, .ry the c'tlets for a+o't C(N min'tes 'ntil golden +ro)n and drain on a+sor+ent paper, Serve )ith a crisp salad for a light l'nch or s'pper or as a starter )ith +rinDal pickle, Gns'ita+le for free ing, 6%SCH&%MERV Copyright !338 ( Selec#J Ca+le Himited, &ll rights reserved, Carlton .ood Bet)ork http:>>))),cfn,co,'k>

(((((((((((((((((( * Exported from MasterCook * Batata "a'a Recipe By :

Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = medi'm potatoes (( c't in small c'+es = c'ps pa'a ! green chilli (( finely chopped !>< teaspoon ginger (( cr'shed !>= lemon (( D'ice of salt (( to taste !>< teaspoon t'rmeric po)der ! teaspoon c'min seeds ! dried red chilli = ta+lespoons oil ! !>= teaspoons s'gar (( optional = ta+lespoons sesame seeds C cashe) n'ts (( 7to 89* optional ! handf'l raisins (( optional !>= c'p s)eetcorn finely chopped coriander (( to garnish #his dish is not a 5chaat5 dish +'t neverthless it is often made for +reakfast or as a filler in( +et)een meals and is really good to take on a picnic! #his dish is made )ith potatoes and flattened rice flakes* they are called pa'a, #hese can +e o+tained from most good %ndian grocers, Make s're that the sell +y date is not gone as old pa'a taste really a)f'l! Wash the pa'a 'nder cold )ater 'ntil it r'ns reasona+ly clear, Make s're there are no act'al rice +its in them as sometimes yo' can find some still h'sked rice or 'nedi+le forgien +odies that )ill +reak yo'r teeth! Heave aside in a colander so the )ater soaks into them, Aeat the oil in a large )ok or pan* Ence hot add the dried red chilli* and c'min seeds, Wait till they pop* and then add the sesame seeds* raisins and cashe) n'ts, #ake off the heat and stir 'ntil the raisins are all p'ffed 'p, Bo) add the potatoes* s)eetcorn* green chilli* ginger* salt and t'meric po)der, Stir )ell* cover and cook on gentle heat 'ntil potatoes are done, Bo) add the pa'a and stir really )ell, #hen add the lemon D'ice and s'gar cover and cook on really slo) heat for another !$>!C mins, %f the mixt're looks too dry add a little )ater +'t not too m'ch other)ise it )ill go into a soggy l'mp, %f it is already too soggy then take the cover off, #he consistancy sho'ld +e D'st slightly soggy, #aste it yo' may need a little more salt or s'gar or even lemon D'ice* % like it tangy! Farnish )ith coriander if yo' have and enDoy! & variation on this is to add chopped onions at the potato stage, #hat too tastes y'mmy, Batata pa'a can +e eaten hot or cold and yo' can keep it in the fridge till the next day too,

(((((((((((((((((( * Exported from MasterCook * Batate BhaDi Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ? large potatoes +oiled (( peeled < green chillies chopped ! teaspoon ginger grated ! teaspoon garlic grated !>= teaspoon mintleaves finely chopped = teaspoons coriander leaves finely chopped 4 c'rry leaves chopped (( 74 to !$9 = pinches asafoetida (( 7= to ?9 !>= teaspoon t'rmeric po)der = teaspoons lemon D'ice salt to taste !>= teaspoon c'min I m'stard seeds = ta+lespoons oil Chop potatoes into medi'm pieces, Aeat oil in a heavy sa'cepan, &dd seeds* asafoetida* allo) to spl'tter, &dd ginger* chillies* garlic* stirfry for ! min'te, &dd mint leaves* c'rry leaves* stir, &dd potatoes, &dd salt* t'rmeric* lemon D'ice* stir )ell, Cook for ?(< min'tes or till oil separates, &dd coriander* stir gently, Serve hot )ith p'ris* parathas or ph'lka, 7refer rotis* naans* etc,9

Making time: !C min'tes Makes: < servings Shelflife:Best fresh

(((((((((((((((((( * Exported from MasterCook * Batate "alya ( "otato C'rry W> Hima Bean( Mangalore* %ndia Recipe By : & World of C'rries ( 6e)itt I "ais Serving Si e : < "reparation #ime :$:$$ Categories : So'th %ndian East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! ta+lespoon vegeta+le oil ? large onion (( chopped < cloves garlic (( minced ! teaspoon gro'nd c'min ! teaspoon gro'nd coriander ! teaspoon cayenne !>< teaspoon freshly gro'nd +lack pepper !>= teaspoon gro'nd t'rmeric 8 large potatoes (( diced < large tomatoes (( sliced !>= c'p )ater = c'ps fro en lima +eans salt to taste !>= c'p cilantro leaves (( for garnish %n skillet heat oil over medi'm heat for ! min'te* add onions and fry for a+o't ! min'te, &dd garlic and ginger and contin'e frying for ! min'te, &dd gro'nd spices* mix )ell and add potatoes and tomatoes along )ith )ater and cook covered for != min'tes, &dd lima +eans* mix* and cook for C min'tes, O'st +efore serving add salt and garnish,

(((((((((((((((((( * Exported from MasterCook * Bati Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : *%ndian &ppeti ers East %ndian Breads &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( C$$ grams atta C grams +aking po)der ?C$ grams desi ghee for the +aking tray Sieve the atta )ith the +aking po)der and salt, Make a +ay in the sieved atta* po'r approximately ??$ ml of )ater in it and mix grad'ally, ;nead to make do'gh and cover )ith a moist cloth and keep aside for =$ min'tes, &dd 4$ gm of ghee and kneed grad'ally into the do'gh, ;eep it aside for !$ min'tes, 6ivide into !8 e1'al portions* make +alls cover and keep aside for !$ min'tes, Make each +all into a pedha* cover and keep aside 'ntil ready to +ake, "re(heat the oven to ?C$ degree ., Frease the +aking tray )ith ghee* arrange the pedhas on it and +ake in the oven for !C to !4 min'tes, Remove* depress on one side to crack open the cr'st* po'r melted ghee )ith a spoon and serve immediately, Converted +y MC/B'ster,

((((((((((((((((((

* Exported from MasterCook * Bat'ra Recipe By : So'thall resta'rant in B'kit 6amansara Serving Si e : ! "reparation #ime :$:$$ Categories : Breads East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( =$$ gram plain flo'r C$ grams fresh milk C$ grams ghee ! pinches salt ! pinches yeast ! ta+lespoon fresh yogh'rt !>= teaspoon +aking po)der corn oil (( for deep(frying Mix all the ingredients together and knead the do'gh 'ntil soft, Heave it aside to rise for ?$ min'tes, Mean)hile* heat 'p oil for frying, 6ivide the do'gh into fo'r +alls and flatten them o't +y pressing 7the do'gh9 )ith +are hands 'ntil they are a+o't !Ncm in diameter, .ry them in hot oil for a fe) seconds 'ntil they p'ff 'p and t'rn golden in colo'r, 6a+ the +at'ras )ith paper to)els to remove excess oil +efore serving, Makes fo'r,

(((((((((((((((((( * Exported from MasterCook * Beans Gsili 7Beans With Fro'nd "'lse9 Recipe By : So'thern 6elights +y "ar)athy &khiles)aran Serving Si e : 8 "reparation #ime :$:?$ Categories : Beans 6als Jegeta+les Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( ((((((((((((((((((((((((((((((((

! !>< po'nds green +eans !>= teaspoon t'rmeric salt (( to taste ***.ER GS%H%*** ! c'p toor dal* cleaned and soaked (( for !>= ho'r ? red chiles < green chiles ! sprig c'rry leaves (( 7a fe)9 !>< teaspoon asafetida ! ta+lespoon cocon't oil ***.ER SE&SEB%BF*** ! teaspoon +lack m'stard seeds ! teaspoon +lack gram dal = red chiles (( +roken ! ta+lespoon cocon't oil Aeat oil and m'stard seeds* +lack gram dal and red chiles, When +ro)n* add +eans 7c't into !>= cm, pieces9* salt and t'rmeric, Cook 'ntil done, %f there is any excess )ater* remove it, Frind toor dal to a coarse paste adding green chiles* red chiles* c'rry leaves and asafetida, Aeat one ta+lespoon oil and add gro'nd paste, Cook on a lo) fire 'ntil dry, Break 'p the dal )ith a fork and add the cooked vegeta+les, Cook on a lo) fire 'ntil dry, Serve hot, -o' can s'+stit'te ca++age for the +eans,

(((((((((((((((((( * Exported from MasterCook * Be+inca Cake Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : *%ndian Cakes &nd .rostings 6esserts &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( =$$ grams maida 7)hite flo'r9 !$ egg yolks C$$ grams s'gar ! c'p cocon't D'ice 7thick9 !>< teaspoon n'tmeg* po)dered =$$ grams ghee or vegeta+le oil #ake the cocon't milk* mix it )ith the maida* s'gar and egg yolks,

Stir thoro'ghly 'ntill s'gar has dissolved* add n'tmeg po)der and keep aside, Aeat a little ghee in a pan and po'r in one c'p of +atter, Bake till +ro)n, &dd another spoonf'l of ghee and another c'p of +atter, Bake and repeat this 'ntil all the +atter is 'sed 'p, #'rn the +e+inca 'pside do)n and cool +efore serving, Bote: Baking of +e+inca is traditionally +aked over a slo) fire,

(((((((((((((((((( * Exported from MasterCook * Beef ;orma Recipe By : BAandF 7Aot and Spicy9 Serving Si e : 4 "reparation #ime :$:$$ Categories : Beef 6ressings 6'tch Even Ham+ East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! ta+lespoon coriander seed ! ta+lespoon c'min seed ! teaspoon cardamom seed (( 7)itho't pods9 ! teaspoon cr'shed red pepper 8 )hole cloves !>? c'p )ater !>< c'p +lanched slivered almonds 4 cloves garlic ! ta+lespoon gingerroot (( coarsely chopped ! !>= teaspoons salt !>= teaspoon gro'nd cinnamon = po'nds +eef or lam+ ste)ing meat (( c't into !(inch (( c'+es ! ta+lespoon cooking oil = ta+lespoons cooking oil = medi'm onions (( thinly sliced and (( separated in rings !>= c'p )ater ?>< c'p )hipping cream !>= c'p plain yog'rt

ta+lespoons all(p'rpose flo'r !>< teaspoon garam masala = ta+lespoons snipped coriander or parsley indian spiced rice or hot cooked rice %n a +lender container com+ine coriander seed* c'min seed* cardamom seed* cr'shed red pepper* and )hole cloves, Cover the +lender container and grind the spices into a fine po)der, &dd !>? c'p )ater* the slivered +lanched almonds* garlic cloves* gingerroot* salt and gro'nd cinnamon, Cover the +lender container and +lend till the mixt're has a pasted consistency, %n a < 1'art sa'cepan or 6'tch oven +ro)n !>= of the meat on all sides in ! ta+lespoon hot oilR remove, Repeat )ith remaining meat* add ! ta+lespoon additional oil* if neededR remove, Aeat = ta+lespoons oil in the sa'cepanR add onions, Cook and stir over medi'm(high heat for 4(!$ min'tes or till onions +egin to +ro)n, Red'ce heat to medi'm, &dd +lended spice mixt'reR cook and stir ?(< min'tes more or till slightly +ro)ned, &dd meat and !>= c'p )ater to the sa'cepan, Cover and simmer for ! !>= to ! ?>< ho'rs or till meat is tenderR stir occasionally, Stir together )hipping cream* yog'rt* flo'r* and garam masala, Stir mixt're into 6'tch ovenR Cook and stir till thickened and +'++ly, Cook and stir !(= min'tes more, #ransfer to serving +o)lR sprinkle )ith coriander or parsley, Serve )ith %ndian Spiced Rice or hot cooked rice,

(((((((((((((((((( BE#ES : Ene of the classic recipes of northern %ndia is the ;orma, Rich )ith yog'rt* cream and aromatic spices* it typically is served on special occasions, #he name act'ally means :+raise: and descri+es the method in )hich the +lended spices in li1'id penetrate the meat,

* Exported from MasterCook * Beef Er Ham+ Baked With -og'rt &nd Black "epper Recipe By :

Serving Si e : ! "reparation #ime :$:$$ Categories : Beef C'rry Ham+ *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( 8 ta+lespoons oil = po'nds +oneless ste)ing +eef or lam+ (( c't in ! !>=in (( c'+es = !>= large onions (( finely chopped 8 cloves garlic (( minced !>= teaspoon ginger root !>< teaspoon cayenne pepper (( 7to taste9 ! ta+lespoon paprika = teaspoons salt !>= teaspoon freshly gro'nd +lack pepper !>= pint plain yog'rt (( lightly +eaten Aeat oil in casserole dish over med(high heat, Bro)n meat in single layer in +atches, Remove +ro)ned meat to +o)l, Red'ce heat to med, &dd onions and garlic and fry !$mins, Ret'rn meat to casserole, &dd remaining ingredients except yog'rt, Stir ! min, add yog'rt and +ring to a simmer, Cover )ith al'min'm foil and then )ith casserole lid, Bake in preheated ?C$. oven ! !>= ho'rs, Meat sho'ld +e tender, %f not add !>= c'p )ater and +ake another =C mins, Freat )ith rice or naan, Serves <(8

(((((((((((((((((( * Exported from MasterCook * Beef Smoore ( %ndia Recipe By : & World of C'rries ( 6e)itt I "ais Serving Si e : < "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( < po'nds +eefsteak ( tender = onions (( finely chopped

8 !

garlic (( minced ginger (( minced ceylon dark c'rry po)der (( see recipe 8 +ay leaves ! ! inch cinnamon stick (( cr'shed !>= c'p rice or )hite vinegar ? limes (( pickled in +rine = large tomatoes (( chopped < c'ps cocon't milk salt to taste ! ta+lespoon olive oil ! large onion (( finely chopped ! !>= c'ps fresh cilantro leaves Gsing tip of sharp knife* p'nct're steaks all over, "lace steaks in large skillet, Com+ine the onions* garlic ginger* Ceylon 6ark C'rry "o)der* +ay leaves* cinnamon* vinegar* limes* tomatoes* and = c'ps of the cocon't milk in a +o)l, "o'r the mixt're over steaks and cook covered for a+o't <$ min'tes on lo) heat, &dd remaining = c'ps of cocon't milk and cook 'ncovered for !C min'tes, &dd salt and simmer for = min'tes, Remove meat* cool* and c't into thin slices, Reserve the c'rry gravy* remove +ay leaves and keep )arm, %n a skillet* heat the oil for = min'tes, &dd meat and fry for ? min'tes, "lace meat pieces in a serving dish* po'r gravy over them and garnish )ith cilantro,

cloves = inch !>< c'p

(((((((((((((((((( * Exported from MasterCook * Beef #ikka Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Beef *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= kilogram +eef (( c'+ed = ta+lespoons 'nripe papaya (( 7gro'nd9 !>= teaspoon ginger paste !>= teaspoon garlic paste salt to taste = ta+lespoons yog'rt

teaspoon

chile po)der or ! t+s chopped green chile

Mix together all the spices and yog'rt and papaya and coat the +eef c'+es )ith it, Heave to marinate for C(8 ho'rs prefera+ly overnight, #hen grill over charcoal,

(((((((((((((((((( * Exported from MasterCook * Beef Jindaloo Recipe By : Fraham ;err5s .avorite 6ishes: Serving Si e : < "reparation #ime :$:$$ Categories : Beef Jindaloo 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = po'nds +eef (( in !: ch'nks !< garlic cloves !>= c'p red )ine vinegar < chiles (( small>red>hot>dried !>< teaspoon c'min seeds ?>< teaspoon t'rmeric !>< teaspoon ginger ! teaspoon english m'stard ! lemon ! !>< teaspoons salt !>< c'p s'gar (( gran'lated ? ta+lespoons poppy seeds ! onion (( small !>= c'p tomato paste = +ay leaves 8 cloves (( )hole clarified +'tter

(((((((((((((((((( * Exported from MasterCook * Beet Cheera "achadi 7C'rries9 Recipe By : Rasa W!* ;erala Jegetarian Resta'rant* Hondon Serving Si e : < "reparation #ime :!:!C Categories : Jegeta+les &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( < large fresh +eet root ? !>= o'nces fresh grated cocon't = )hole green chiles (( chopped ! piece fresh ginger (( 7!:9* chopped ! teaspoon gro'nd +lack m'stard seeds = ta+lespoons vegeta+le oil = teaspoons m'stard seeds !$ fresh c'rry leaves ! teaspoon t'rmeric ! teaspoon chile po)der 4 o'nces fresh spinach leaves (( )ashed ! c'p nat'ral yog'rt salt and pepper ***Farnish*** fresh spinach (( )ilted tomato )edges fresh c'rry leaves "rep: #rim the +eet root* peel and c't into !$ mm c'+es !, Cook the +eet root in a pan of lightly salted +oiling )ater for !C(=$ min'tes 'ntil tender, Mean)hile* 'sing a pestle and mortar or a food processor* grind or process the cocon't* chiles* ginger and +lack m'stard seeds to a fine paste, =, Aeat the oil in a large frying pan and add the m'stard seeds, Cook for ! min'te 'ntil they +egin to pop, &dd the c'rry leaves* +eet root* t'rmeric* chile po)der and salt and pepper and cook over a lo) heat for !$ min'tes* stirring occasionally, ?, Stir in the cocon't mixt're and spinach and cook over a lo) heat 'ntil the spinach has )ilted, Cover and cook for !$ min'tes* stirring occasionally, Remove from the heat and stir in the yog'rt, Serve garnished )ith fresh )ilted spinach* tomato )edges and fresh c'rry leaves, Recipes from :Rasa W!*: ;erala Jegetarian Resta'rant* 8 6ering St,* Hondon, E)ners>chefs 6as and &lison Sreedharan,

6escription: :6ry c'rries garnish )ith spinach and c'rry leaves,: So'rce: BBC Jegetarian &'g 34 Start to .inish #ime: !:!C BE#E: #his c'rry retains the flavor of the +eet root despite the spices, %f 'sing pre(packed +eet root* make s're it5s not in vinegar,

(((((((((((((((((( * Exported from MasterCook * Beetroot Aal)a Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! kilogram +eetroot ! !>= liters milk <$$ gm s'gar (( 7<$$ to C$$9 elaichi po)der (( 7cardomon9 saffron fe) flakes ! ta+lespoon ghee "eel and grate +eetroot "'t milk and +eetroot in a heavy sa'cepan, Boil till thick* stirring occassionally, Ence it starts thickening* stir contin'o'sly, &dd s'gar and cook f'rther till thickens, &dd ghee* elaichi* saffron and colo'r, Stir on lo) heat till the mixt're collects in a soft +all or the ghee oo es o't, Serve hot* decorated )ith a chopped almond or pista,

(((((((((((((((((( * Exported from MasterCook * Beets &nd Carrots With West %ndian Spices Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Jegeta+les C'rry *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! po'nd Beets 7a+o't < medi'm9 ! po'nd Carrots (( sliced = ta+lespoons Frated fresh gingerroot !>= c'p Bro)n s'gar !>= c'p Erange D'ice !>< c'p Cider vinegar Frated est of ! orange !>= teaspoon Fro'nd cinnamon !>= teaspoon Mace Wash the +eets )ell and c't off the leaves* leaving an inch or so of stem, Cover )ith cold )ater* +ring to a +oil and simmer* covered 'ntil tender* a+o't <$ min'tes, 6rain and cover )ith cool or l'ke)arm )ater, When cool eno'gh to handle* slip off the skins, C't the +eets into slices or ch'nks, "eel and c't the carrots into slices or ch'nks* resem+ling the +eets in si e and style, Steam or +oil in lightly salted )ater a+o't C min'tes or 'ntil tender +'t not soft, 6rain, Com+ine the ginger* s'gar* orange D'ice* vinegar* orange est and spices in a sa'cepan and +ring the mixt're to a simmer, Cook 'ntil thickened, Simmer the cooked +eets and carrots in this sa'ce for a+o't C min'tes, Bote: &lternatively* yo' may +ake the +eets in a foil(covered pan for a+o't an ho'r, When cool* slip off the skins, C't the +eets into slices or ch'nks, Since % didn5t )ant to )aste the +eet tops* % sliced the green +eet tops and steamed them and )hen % com+ined the sa'ce )ith the cooked +eets and carrots* % also added the steamed +eet tops, #his came from the Eat More* Weigh Hess +ook +y 6r, 6ean Ernish,

((((((((((((((((((

* Exported from MasterCook * Beg'n ;alia ( Colorf'l Eggplant Recipe By : :Sampling #he C'isine of %ndia: +y Sam+h' Banik Serving Si e : 8 "reparation #ime :$:$$ Categories : C'rry Jegeta+les Eggplant *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = po'nds eggplants* small type < c'ps oil or ghee (( for frying = ta+lespoons oil or ghee 8 cloves 8 )hole cardamom pods (( cr'shed ! piece cinnamon (( cr'shed 7= inch9 ! ta+lespoon t'rmeric ! ta+lespoon cayenne po)der ! c'p yog'rt ! ta+lespoon salt (( 7or9* to taste C't each eggplant length)ise into < e1'al pieces, Aeat oil or ghee in a pan and fry eggplant pieces 'ntil +ro)n and tender, 6rain on paper to)els, %n another pan* heat the = t+sp, oil or ghee, &dd cloves* cardamom* cinnamon, .ry for !>= min'te, &dd t'rmeric* cayenne* yog'rt and salt, Red'ce heat and simmer for =(? min'tes, &dd fried eggplants* spooning yog'rt mixt're over eggplant, Remove from heat, Serve either hot or at room temperat're )ith rice or %ndian +read* 7Baan* Roti* etc9 or as a side dish,

(((((((((((((((((( * Exported from MasterCook * Beingan Bharta((indian Eggplant Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Jegeta+les East %ndian &ppeti ers *%ndian

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! large eggplant ! green chili pepper (( thinly sliced ! pinch asafoetida (( optional ! teaspoon m'stard seeds = teaspoons salt ! medi'm onion (( chopped fresh cilantro (( 7:a healthy (( amo'nt:9* chopped vegeta+le oil (( for frying #he eggplant sho'ld +e grilled first to give the dish a nice smokey flavor, -o' can do this either +y p'tting the )hole eggplant on an o'tdoor grill and t'rning a co'ple of times* or yo' can grill it on a gas range, .irst remove the stems and leaves so they )on5t +'rn, "'t do)n some tin foil in the )ell of the +'rner to catch the D'ice )hich )ill come o't, "lace the metal +'rner on top and grill the eggplant directly on it, #he o'tside of the eggplant )ill +'rn as the inside cooks* t'rn it fre1'ently, Ence cooked* let it cool 'ntil yo' can comforta+ly handle it, "eel the skin off((this sho'ld +e easy +eca'se it is +'rnt* +'t if a little +it of skin sticks* that5s fine, Aeat a+o't a ta+lespoon of oil in a frying pan or )ok, 6on5t let it get too hot* tho'gh(( +eca'se yo' )ant the heat on lo) as yo' add the m'stard seeds, Het the seeds pop gently in the oil* then add the onion, .ry 'ntil transl'cent, &dd the eggplant* asafetida* green chili* and salt, .ry for C(!$ min'tes, &dd the chopped cilantro a+o't a min'te +efore serving, EnDoy )ith flat +read 7naan or chapatis9 or plain old pita,

(((((((((((((((((( * Exported from MasterCook * Bell "epper C'rry Recipe By : RaD Fanesan Serving Si e : ! "reparation #ime :$:$$ Categories : Jegeta+les East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ? green +ell peppers (( 7to <9* diced ? ta+lespoons chick(pea flo'r (( 7to <9

! ! !

ta+lespoon oil (( 7to =9 pinch t'rmeric teaspoon chilli po)der (( 7or9* to taste salt (( to taste ! ta+lespoon c'min seeds !>= teaspoon m'stard seeds pean'ts ! pinch asafoetida ***optional items*** 'rrd dal ( this makes it cr'nchy (( or chana dal Aeat oil in a pan, &dd m'stard seeds )hen the oil is smoking, Wait for the seeds to sp'tter, &dd c'min seeds* 7optional9 dals* pean'ts* asafoetida, 6rop the peppers in, &dd t'rmeric* chilli po)der and salt, Sa'te till the peppers are slightly tender, &dd the chickpea flo'r and mix )ell, Sa'te 'ntil the flo'r makes a nice golden +ro)n cr'st, Serve hot )ith dal and rice,

(((((((((((((((((( * Exported from MasterCook * Bell'li 7Farlic9 Ch'tney Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Ch'tney Condiments *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>< c'p fresh cocon't grated ! )hole pod garlic (( peeled and cleaned !$ )hole red chiles ? strips tamarind )etted and chopped salt to taste

Stone grind all ingredients together, Er 'se a small electric grinder, Gse as little )ater as possi+le )hile grinding, Refrigerate* and 'se as re1'ired after dil'ting a +it, ;arnataka region

(((((((((((((((((( * Exported from MasterCook * Bengal Beans 7ka+li Chenna9 Recipe By : %ndian Cooking* ;halid & i Serving Si e : 8 "reparation #ime :$:<$ Categories : East %ndian &ppeti ers *%ndian Bengali &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( != o'nces +engal +eans (( 7lentils9* rinsed (( and drained < o'nces ghee (( 7or cooking oil9 ! medi'm onion = cloves garlic = ta+lespoons fresh ginger ! teaspoon coriander seed ! teaspoon fen'greek seed ! teaspoon gro'nd t'rmeric ! teaspoon gro'nd c'min ! teaspoon chili po)der = ta+lespoons vinegar Wash the Bengal +eans )ell in plenty of )ater* p't into a sa'cepan and add D'st eno'gh )ater to cover them, Bring to the +oil* red'ce the heat and cover the sa'cepan )ith a tight(fitting lid, Simmer gently 'ntil the +eans are D'st starting to +ecome tender adding more )ater if necessary, Aeat the ghee or cooking oil in a heavy sa'cepan, "eel and finely slice the onion* garlic and ginger and fry them 'ntil they soften, #hen add the coriander and fen'greek seeds and contin'e to cook for a f'rther =(? min'tes, &dd the t'rmeric* c'min and chili po)der, Stir )ell for another min'te,

6rain the )ater from the +eans and add the +eans to the sa'cepan* t'rning )ell to ens're they are )ell coated )ith the spice mixt're, "o'r on the vinegar and contin'e to dry fry 'ntil the +eans are completely cooked thro'gh,

(((((((((((((((((( * Exported from MasterCook * Bengal C'rry Ef Ham+ Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : Ham+ C'rry *%ndian Bengali &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = !>= po'nds lean lam+ sho'lder !>< teaspoon dried mint (( cr'shed !>< c'p +'tter = c'ps milk =>? c'p onion (( chopped fine !>= c'p cocon't milk (( 7see instr'ctions ? ta+lespoons crystalli ed ginger (( chopped !>= c'p cocon't (( grated !>= teaspoon gran'lated s'gar !>= c'p lime D'ice !>4 teaspoon +lack pepper (( gro'nd !>= c'p heavy cream = teaspoons salt ? ta+lespoons c'rry po)der #o prepare cocon't milk: Remove the shell and the +ro)n inner skin from the meat of a f'lly ripe cocon't, Chop the meat 7yo' may s'+stit'te ! c'p of packaged shredded cocon't for the chopped cocon't meat9, Com+ine the chopped cocon't meat )ith one c'p of scalded )hole milk, Het stand for =$ min'tes, -o' may also 'se prepared cocon't extract availa+le in %ndian and &sian markets, Remove +ones and fat from the lam+, C't the meat into !: c'+es, Melt half the +'tter in a large* heavy pan, &dd the onion, Cook 'ntil tender 7a+o't C min'tes9, Gse a slotted spoon to remove the onion, Set aside, &dd the remaining +'tter to the pan, Bro)n the lam+ c'+es on

all sides, Ret'rn the onion to the pan, &dd the ginger* s'gar* pepper* salt* c'rry po)der* mint and milk, Mix )ell, Cover, Simmer over lo) heat for ! ho'r, &dd the cocon't milk and grated cocon't, Cover, Cook for C min'tes, Frad'ally stir in the lime D'ice, Slo)ly +lend in the cream, Cook over lo) heat 76EB5# HE# %# BE%H !9 'ntil the lam+ is tender 7!$(!C min'tes9, Serve over hot* fl'ffy rice,

(((((((((((((((((( * Exported from MasterCook * Bengal Fram 6al "oli Recipe By : Cook &nd See 7Samaith' "ar9 +y S, Meenakshi &mmal Serving Si e : ! "reparation #ime :$:$$ Categories : Cocon't 6als 6ressings East %ndian &ppeti ers *%ndian Bengali &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= liter +engal gram dhal !>= cocon't <?$ gram Daggery or C$$ gram s'gar cardamom po)der <C$ gram maida flo'r or ?$$ gram )hite )heat flo'r (( for o'ter covering !>= teaspoon salt !>< teaspoon t'rmeric oil ! teaspoon ghee (( for each poli ;nead the maida flo'r 7or )hite )heat flo'r9 )ith salt and t'rmeric* adding eno'gh )ater, &dd a ladle of oil and knead the do'gh into a soft one, Soak the Bengal gram dhal a little and )ash )ell, Remove stones, Boil )ater, &dd the dhal and cook, Cook )ell and empty into a colander, &fter the )ater is drained* take the cooked dhal 7in a 'r'li9 and keep over the oven, &dd the scraped cocon't* s'gar or Daggery and cook and t'rn the mixt're till the s'gar or Daggery dissolves and hardens into a :Aal)a:, Remove from fire, "eel !$ or != cardamoms and mix,

Wash and )ipe dry a stone mortar, Frind the cooked Bengal gram hal)a in it into a very very smooth paste* and roll the paste into small +alls of a lime si e, #ake a little of the do'gh and flatten into a poori on a greased plantain leaf, ;eep the fillings* gather the edges of the poori and cover the fillings* and close, %nvert it and flatten o't into a thin rotti, Aeat a pan* grease it* invert the leaf over it and gently remove the leaf* leaving the :"oli: on the pan, Roll the leaf* dip it in ghee and to'ch the s'rface of the :"oli: )ith it* so the entire :"oli: is smeared )ith ghee, When one side is cooked* t'rn the other side also* smearing ghee as +efore, Cook for a little* remove from fire and serve,

(((((((((((((((((( * Exported from MasterCook * Bengali Eggplant With M'stard Seeds Recipe By : -a Fotta Aave %t Recipes Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry Eggplant Jegeta+les Jegetarian *%ndian Bengali &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! large eggplant (( 7! ( ! !>= l+s,9* c't in !: c'+es ! !>= ta+lespoons +lack m'stard seeds 7po)dered in a coffee grinder9 ! c'p )ater (( 7X9 !>< teaspoon cayenne pepper < ta+lespoons m'stard oil (( 7to C t+sp,9 ! ta+lespoon panch phanon mix * ! c'p yog'rt ! !>= ta+lespoons salt ! dash +lack pepper ! dash cardamom po)der (( optional * 7e1'al parts of )hole c'min* fennel* fen'greek* m'stard* kal'nDi seeds9 Soak gro'nd m'stard seed and cayenne in one c'p of )ater, C't 'p eggplant into c'+es, Aeat m'stard oil* p't in panch pharon mix and after a fe) seconds add the +lack

m'stard>cayenne )ater, #his )ill splatter so have a cover ready, &dd eggplant and cook, -o' )ill pro+a+ly need to add additional )ater as the eggplant cooks to keep its level a+o't the same* perhaps another c'p, Cover it for the last ten min'tes, When the eggplant is cooked add a c'p of yog'rt and the salt* mix and heat 'p yog'rt* +'t do not +oil, Sprinkle a tiny +it of +lack pepper and cardamom over the top if yo' )ant, #his dish also tastes good cold the next day, &'thor5s note: &nas'a M'nshi tells me that in his grandmother5s village they make this )itho't the yog'rt* s'+stit'ting green chiles for cayenne and 'sing only fennel for the panch pharon mixt're,

(((((((((((((((((( * Exported from MasterCook * Bengali Faram Marsala Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian Spices &nd "astes Bengali &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! ta+lespoon gro'nd cloves ! ta+lespoon c'min seed (( gro'nd ? teaspoons cardamom seed (( gro'nd ? teaspoons gro'nd cinnamon Store mixt're in a tightly sealed container,

(((((((((((((((((( * Exported from MasterCook * Bengali ;as'ndi ( Chile M'stard Relish

Recipe By : Haxmi Airemath in the San .rancisco Chronicle* 8>=<>3= Serving Si e : ! "reparation #ime :$:$$ Categories : 6ressings "ickles &nd Relishes East %ndian &ppeti ers *%ndian Bengali &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( C o'nces fresh hot red chiles ! ta+lespoon m'stard seeds < garlic cloves (( peeled ! small green mango (( peeled** shredded ! pinch salt (( or to taste #his relish from Bengal* an eastern region of %ndia* is for those )ho like fiery flavors, #ry it )ith tandoori dishes* ke+a+s and shellfish c'rries, %t5s great in sand)iches* too, Com+ine all ingredients and +lend smoothly, Cover and store 'p to = )eeks in the refrigerator, Makes !>= c'p,

(((((((((((((((((( * Exported from MasterCook * Bengali ;hatti Mithi Chana 6al 7s)eet and So'r Chana 6al9 Recipe By : )elcometoindia,com Serving Si e : 8 "reparation #ime :!:$$ Categories : East %ndian &ppeti ers 6als *%ndian Bengali &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ?$$ gram chana dal !>< teaspoon m'stard seeds !>< teaspoon fen'greek seeds !>< teaspoon onion seeds !>< teaspoon aniseeds C )hole red chillies = +ay leaves ! teaspoon t'rmeric po)der

teaspoon s'gar !>= c'p fresh cocon't ( 7sliced into = cm long pieces9 = ta+lespoons raisins oil salt (( to taste Soak the dal for < ho'rs in )ater, "ress're cook till soft, &dd t'rmeric* salt and s'gar, ;eep aside, Aeat oil, &dd m'stard seeds* fen'greek* aniseeds* +roken red chillies* onion seeds* +ay leaves* cocon't chips and raisins, .ry gently till golden, "o'r the cooked dal into the fried masala, &dd eno'gh )ater to cook and make into a thick gravy, Simmer and serve )ith 5loochies5 or 5p'ris5,

(((((((((((((((((( * Exported from MasterCook * Bengali ;hichidi Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry Rice 6als *%ndian Bengali &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p rice* ! masoor dal* ! ta+lespoon channa dal* ! +ay leaf ? green cardamoms ! !(inch stick cinnamon ? cloves !>= teaspoon c'min seeds !$ tiny onions peeled or !>= c'p sliced onions !$ +a+y potatoes )ashed clean !>= c'p peas shelled ! carrot diced ! teaspoon ginger grated ! teaspoon garlic grated

< !

green chiles finely chopped ta+lespoon coriander finely chopped !>= teaspoon t'rmeric po)der !>= teaspoon garam masala po)der salt to taste C c'ps )ater < ta+lespoons ghee * )ashed and soaked for ?$ min'tes 6rain dals and rice in a colander and keep aside, Save this )ater for adding later, Cr'sh spices 7cardamom* cinnamon* cloves9 Aeat ? t+sp, ghee in a large heavy skillet, &dd c'min seeds* +ay leaf* cr'shed spices* spl'tter, &dd ginger* garlic* chiles* stir(fry for a moment, &dd onion* potato 7)ith skin9* stir(fry for = min'tes, &dd carrots* peas* t'rmeric* garam masala* salt, &dd dals* rice and gently stir(fry for ! min'te, &dd )ater to make drained )ater C c'ps, Aeat )ell and add to skillet, Stir* +ring to a +oil* cover and simmer till done, Rice and dals sho'ld +e done +'t not overdone, Jeggies )ill get soft and )ater sho'ld +e a+sor+ed, &dd more )ater if re1'ired in +et)een, When done* po'r remaining ghee and sprinkle coriander, Serve piping hot )ith gravied veggies or kadhi 7refer 5khichidis59,

(((((((((((((((((( * Exported from MasterCook * Bengali "anch "horon 7%ndian Spice9 Recipe By : Oill Borman* :#he Complete Book of Spices: Serving Si e : ! "reparation #ime :$:$$ Categories : Spices &nd "astes *%ndian Bengali &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! ta+lespoon c'min seeds ! ta+lespoon fennel seeds ! ta+lespoon m'stard seeds ! ta+lespoon nigella seeds 7+lack onion seeds9 ! ta+lespoon fen'greek seeds

#his mix of )hole spices comes from Bengal in the east of %ndia* )here it is 'sed to flavor p'lses and vegeta+le dishes, %t may +e p't into hot oil to perf'me it +efore other ingredients are added* or it is 'sed to spice the ghee that is po'red over a dish of lentils as it is served, Mix all the spices together, Stored in an airtight Dar* the +lend )ill keep for ?(< months, So'rce: Oill Borman :#he Complete Book of Spices:

(((((((((((((((((( * Exported from MasterCook * Bengali "ila' Rice Recipe By : &nita "al5s Bengali Cookery "age Serving Si e : ! "reparation #ime :$:$$ Categories : Side 6ish East %ndian &ppeti ers *%ndian Bengali &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ? ta+lespoons s'ltanas = c'ps +asmati rice =C )hole pean'ts (( 7'nprepared9 < %ndian +ayleaves (( 7to C9 ! l ginger =$ )hole cardamom seeds 8 small cinnamon sticks ! ta+lespoon s'gar (( 7or9* to taste ! !>= teaspoons salt (( 7or9* to taste !>= teaspoon t'rmeric !>< po'nd danish +'tter (( 7pl's9 .orget that m'lticolo'red st'ff served in yo'r local %ndian #akea)ay ( this is the real thing! &lmost a meal in itself this really does have to +e tasted to +e +elieved, %t is* of co'rse* also a perfect accompliment to almost any other good Bengali food, .or this "ila' to taste its +est do 'se a good riceR there is none +etter than Basmati from the Aimilayan foothills, "reparation: "repare the )hole shelled pean'ts +y soaking them in hot )ater for !>= ho'r and then removing the skins, #he Cardomon seeds and Cinnamon sticks can +e 'sed )hole in this recipe* +'t if yo' are a+le to po)der them 'sing a small mortar and pestle then yo' )ill get even more flavo'r,

Skin the ginger and chop it into small strips, Wash the rice t)ice in cold )ater, Cooking: &dd plenty of )ater to the riceR at least t)ice the depth of the rice in a large sa'cepan, Sart cooking it over a medi'm heat and add a little #'meric to the )ater, &fter a+o't =$ min'tes the o'ter part of the rice grains sho'ld +e soft* +'t the inner core still hardR )hen the grains have reached this stage take the pan off the stove and drain off the )ater 'sing a collinder, Melt the +'tter in another sa'cepan, &dd the pean'ts and heat 'ntil they t'rn a little +ro)n, Bext add the S'ltanas and heat 'ntil they p'ff 'p 7a+o't ! min'te9* then the +ayleaves, Bext the ginger is added and fried 'ntil it +ro)nsR follo)ed +y the cr'shed or )hole cinnamen and cardomin ,.ry the mixt're together )hilst mixing it for a+o't ! min'te, #ake the sa'cepan off the heat and no) add the rice, "'t a lid on the sa'cepan and shake the pan in circ'lar tossing movement to mix it all togetherR as an alternative yo' can simply and gently stir it all together 'seing a )oodern spoon, Hastly add salt and s'gar to taste and mix the dish )ith more tossing, -o' no) have a delicio's "ila' rice ready to serve,

(((((((((((((((((( * Exported from MasterCook * Bengali Red 6al C'rry Recipe By : -a Fotta Aave %t Recipes Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry 6als *%ndian Bengali &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>= c'ps red lentils ? !>= c'ps )ater 8 serrano chiles (( 7 )hole or 1'arte !>< t'rmeric (( 7or9* to taste ! !>= teaspoons salt < ta+lespoons ghee* +'tter* or vegeta+le oil

! ! ! = ! < !

minced onions c'p chopped tomatoes ta+lespoon grated fresh ginger ta+lespoons ghee or vegeta+le oil ta+lespoon Bengali panch phanon mix * dried small red chiles clove garlic (( 7to ?9

* see recipe in this collection #here are three +asic steps to this recipe: cooking the lentils in )ater* making a tomato>onion>ginger m'sh* and making a spiced oil, !, Rinse lentils )ell* add )ater* serrano chiles* t'rmeric and salt, Bring caref'lly to +oil and cook over lo) to medi'm heat* partially covered* for =C min'tes, Cover and cook another !$ min'tes, &dD'st salt, =, While lentils are cooking* cook onions in a frying pan in the oil 'ntil they are golden +ro)n 7approximately !$ min'tes9* stirring constantly, &dd tomatoes and ginger and contin'e cooking 'ntil the tomatoes decompose into a delicio's and fragrant m'sh 7approximately 4 min'tes,9 Stir constantly so that tomato mixt're doesn5t stick, #'rn heat to lo) if necessary, ?, Scrape o't this m'sh into the lentils and stir it in, Het lentils sit )hile yo' make the spiced oil, <, 6o a 1'ick rinse of the frying pan* )itho't soap* and dry thoro'ghly, &dd the remaining =# oil and heat over medi'm high heat, When oil is hot add panch phanon mix and heat 'ntil the seeds +egin to pop* a+o't !C seconds, &dd red chiles and fry for another !C seconds* 'ntil they t'rn a little darker, #'rn off heat and add the cr'shed garlic and let si le for a+o't ?$ seconds, Stir this mixt're into the lentil>tomato mixt're and serve )ith rice, &dD'st salt, &'thor5s note: Gsing ghee changes the taste compared )ith oil, % prefer it for step <, %t tastes good either )ay tho'gh,

(((((((((((((((((( * Exported from MasterCook * Bengali Spinach Recipe By : #he &rt of %ndian Jegetarian Cooking +y -am'na 6evi Serving Si e : < "reparation #ime :$:$$ Categories : Jegeta+les Jegetarian *%ndian Bengali &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( ((((((((((((((((((((((((((((((((

=>? c'p ra) almonds c'ps )arm )ater ta+lespoons ghee ta+lespoon +lack m'stard seeds !>= teaspoon )hole c'min seeds !>< teaspoon fen'greek ! !>= ta+lespoons +ro)n s'gar !>= ta+lespoon grated ginger ! ta+lespoon minced green chiles = po'nds trimmed fresh spinach !>? c'p shredded cocon't ! ta+lespoon salt = ta+lespoons )ater !>4 teaspoon n'tmeg = ? ! Soak n'ts in )arm )ater for < ho'rs or overnight, 6rain* )ash and drain again, Aeat ghee in a large pot over moderate heat, When hot* +'t not smoking* add the spice seeds and s'gar, .ry 'ntil the seeds darken and the s'gar carameli es, &dd the ginger* chiles* spinach* n'ts* cocon't and salt, Cover* red'ce heat to lo) and cook for !$ min'tes, Gncover* gently t'rn the spinach over, &dd )ater if necessary, Cook for a f'rther !$ min'tes, Stir in the n'tmeg and heat thro'gh for ! to = min'tes, Farnish )ith lemon and serve,

(((((((((((((((((( * Exported from MasterCook * Bengali(style Even(fried "otatoes Recipe By : Serving Si e : 4 "reparation #ime :$:$$ Categories : Jegeta+les East %ndian &ppeti ers *%ndian Bengali &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = po'nds r'sset potatoes olive oil spray !>< teaspoon t'rmeric

!>= teaspoon c'min !>< teaspoon cayenne salt and pepper "reheat oven to <$$., Remove oven racks I spray them )ith oil, Wash potatoes I slice them length)ise into sticks !>=: thick or cross)ise into ro'nds !>?: thick, #ransfer to a +aking pan I spray )ell )ith oil, &dd seasonings I toss to coat, "lace the ro'nds in a single layer on the oven racks, "lace the racks in the centre of the oven, Bake 'ntil the potatoes are tender* )ith a deep* golden(+ro)n cr'st* a+o't =$ to =C min'tes, Serve piping hot, Bote: -o' may also 'se cake racks in place of oven racks,

(((((((((((((((((( * Exported from MasterCook * Bengan ;a Bh'rta Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry Eggplant *%ndian Bengali &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = medi'm eggplant ! teaspoon eera = spring onions = ta+lespoons imli )ater 7tamarind )ater9 salt to taste !>= teaspoon chile po)der = t+s oil !>< teaspoon haldi po)der 7t'rmeric9 ? ta+lespoons yog'rt Roast the eggplant in hot oven 'ntil the skin gets slightly +'rnt and shriveled, "'t the hot eggplant in a +o)l of )ater and remove the skin, %n a pot add all the ingredients to the eggplant p'lp and cook on high flame till the )ater has dried 'p stirring constsntly other)ise it )ill +'rn, %t can +e eaten )ith rice* chapati or cooled and as a salad,

(((((((((((((((((( * Exported from MasterCook * Besan Barfee Recipe By : :Eastern Jegetarian Cooking: +y Madh'r Oaffrey Serving Si e : !<< "reparation #ime :$:$$ Categories : 6esserts S)eets *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( 8 o'nces chick pea flo'r (( 7! !>< c or !4$ (( grams9 ( also called +esan or gram flo'r ! c'p vegeta+le oil (( 74 fl, o 9 ! !>= c'ps s'gar !>= teaspoon cardamom seeds (( gro'nd = ta+lespoons 'nsalted pistachios (( 7'p to ? t+sp,9* (( lightly cr'shed ! ta+lespoon +lanched almonds (( 7'p to = t+sp,9* (( coarsely chopped Sift the chick pea flo'r, Aeat oil in a heavy* !$(!=: frying pan* )ok or sa'tQ pan over a medi'm flame, "'t in the sifted chick pea flo'r, Stir and fry = to ? min'tes 'ntil the flo'r t'rns a shade darker and is cooked 7it sho'ld taste fried* not ra)9, "'t the flo'r into a large +o)l* stir at once and allo) to cool, Make a syr'p )ith ! c'p>4 fl o >!>< liter )ater and the ! !>? c'ps>?3C g, s'gar +y +ringing the )ater(s'gar com+ination to a +oil and then simmering very gently for a+o't =$ min'tes or 'ntil the syr'p reaches a one thread consistency, #o test this* dip in a )ooden spoon and let cool slightly, "inch some syr'p off the +ack of the spoon )ith t)o fingers and then try separating the fingers, Ene sticky thread sho'ld form, #his is the %ndian method, "o'r the hot syr'p in the cooled chick pea flo'r>gram flo'r mixt're, &dd the gro'nd cardamom seeds and the n'ts and mix )ell, ;eep stirring 'ntil mixt're +egins to harden slightly, 7%t sho'ld 'ntil +e po'ra+le,9 "o'r into a 3 inch s1'are cake tin* tilt tin so +arfee mixt're flo)s to the edges and allo) to cool, C't into ?>< inch c'+es, Besan +arfee if tightly )rapped in al'min'm foil and then placed in a plastic container* free es very )ell, M&;ES: !<< little c'+es

(((((((((((((((((( * Exported from MasterCook * Besan B'rfi Recipe By : -a Fotta Aave %t Recipes Serving Si e : ! "reparation #ime :$:$$ Categories : 6esserts S)eets *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p +esan ! c'p shortening ! c'p s'gar < cardamom seeds n'ts (( optional Melt shortening in a pan, #'rn do)n heat and add cardamom and Besan, .ry* stirring constantly to prevent +'rning 'ntil it has changed to a +ro)n color and smells done, 7#est: a fe) drops of )ater sprinkled on it sp'tters instantly9, #'rn off the heat and stir in the s'gar, Spread !>=(inch thick onto a platter, C't into diamond shapes after it has cooled do)n,

(((((((((((((((((( * Exported from MasterCook * Besan C'rry Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : C'rry Jegetarian 6als *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>< c'p +esan (( 7chickpea flo'r9 ! large tomato !>< c'p green peas ! large potato ! large onion !>< po'nd ginger

teaspoon garlic po)der teaspoon m'stard po)der teaspoon c'min teaspoon coriander ! teaspoon t'rmeric !>= teaspoon salt !>= c'p vegeta+le oil Mix chickpea flo'r )ith a little +it of )ater at a time* 'ntil yo' have a thick +atter, &dd salt and garlic po)der, "'t a skillet over a lo) heat and heat oil, 6rop !>= teaspoon of +atter at a time into the oil, When it t'rns golden +ro)n* it done and )ith a strainer pick 'p the +esan and p't it on a dry pan, C't potatoes in small pieces and p't them in a +o)l, Chop onion 'p and sa'tQ )ith ! ta+lespoon of leftover oil, &dd coriander* c'min* t'rmeric* and m'stard po)ders, &dd potatoes and mix thoro'ghly, &dd !>< c'p of )ater, C't ginger into very small pieces and add to the c'rry, While the c'rry is cooking* c't the tomato and add to the pan, "'t cover on, When potato feels soft* add fried +esan to the c'rry, &dd salt, #he time yo' drop the potato in the pan to the time yo' drop the fried +esan into the pan sho'ld not +e more then !C min'tes, &s al)ays* in %ndian cooking it is the preparation that takes time* not the cooking itself, Serve )arm as a side dish, So'rce: &nadi Baik in :Jegetarian Oo'rnal Reports:

!>= !>< !>< !><

(((((((((((((((((( * Exported from MasterCook * Besan ;a "ithla 7dr'msticks in Fram .lo'r C'rry9 Recipe By : )elcometoindia,com Serving Si e : 8 "reparation #ime :$:<C Categories : Jegeta+les East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( ((((((((((((((((((((((((((((((((

dr'msticks (( 7peeled9* c't in C (( cm pieces = !>= c'ps (( ! gram flo'r (( sieved = ta+lespoons oil ! teaspoon c'min seeds !>= teaspoon m'stard seeds !>= teaspoon asafetida 4 c'rry leaves = onions (( finely chopped = tomatoes (( chopped 8 green chillies (( chopped !>= teaspoon t'rmeric po)der ! teaspoon s'gar ! c'p coriander leaves (( chopped salt (( to taste & Maharashtrian dish, Boil dr'mstick pieces in )ater till the centres and seeds are soft, Mix gram flo'r )ith )ater to make a thin paste, Aeat oil, &dd c'min seeds* m'stard seeds* asafetida and c'rry leaves, When the seeds pop* add the onions, .ry till the onion is transl'cent, &dd tomatoes and dr'msticks, Stir fry gently for = min'tes, &dd gram flo'r mixt're* green chillies* t'rmeric* salt and s'gar, Stir gently till cooked and creamy, #here sho'ld +e no l'mps, Farnish )ith coriander leaves and serve )ith rice or rotis,

(((((((((((((((((( * Exported from MasterCook * Besan Hadoo 7gram .lo'r Balls9 Recipe By : %mran Cha'dhary ( P'eensland* &'stralia Serving Si e : < "reparation #ime :$:$$ Categories : 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !NC gram chick pea (( 7gram9 flo'r 8 ta+lespoons ghee !$$ gram s'gar

Sieve the chick pea 7gram9 flo'r, Aeat the ghee in a heavy(+ased sa'ce pan over a medi'm heat and fry the flo'r 'ntil golden, Remove from the heat and cool, &dd s'gar and mix )ell, When cold* make into small +alls a+o't the si e of a )aln't, %, Cha'dhary Fold Coast(E

(((((((((((((((((( * Exported from MasterCook * Besan "arathas Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! recipe paratha do'gh !>= c'p (( ! gram flo'r ! !>= teaspoons red chilli po)der !>= teaspoon t'rmeric po)der ? pinches asafoetida (( 7? to <9 !>= teaspoon c'min seeds ! ta+lespoon coriander finely chopped (( 7to)el dried9 oil or ghee to shallo) fry .or .illing: Mix the gram flo'r* chilli po)der* t'rmeric po)der* asafoetida* c'min seeds* corriander #ake a l'mp of do'gh as per introd'ction Roll* spread oil on the chapati, Sprinkle some filling over it, #ightly roll into a s)issroll,

.orm an overlapping spiral, "ress and reroll to f'll si e, Shallo) fry and serve hot )ith c'rds and pickle, Making time: =$ min'tes Makes: N(4 parathas Shelflife: ? days

(((((((((((((((((( * Exported from MasterCook * Bhaat Ba BhaDia 7fried Rice Crispy .ritters9 Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Snacks East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p plain +oiled rice ?>< c'p chick pea flo'r !>= c'p plain yog'rt salt (( to taste s'gar to taste (( optional = finely chopped green chillies (( 7to ?9 = teaspoons ginger paste ! teaspoon t'rmeric po)der ! teaspoon red chilli po)der * oil (( to deep fry #hese are really tasty! #hey are a good )ay to 'se 'p leftover rice or cos they are so nice its even )orth making some rice for them!

*7yo' can leave it o't if yo' think the green chillies are hot eno'gh9 Soak the +oiled rice in the yog'rt for at least an ho'r or even overnight, #hen add the rest of the ingredients to form a 's'a+le +atter* if its too r'nny add a little chick pea flo'r, #hen 'sing yo'r hand or a ta+lespoon drop small amo'nts of the mixt're into hot oil and fry 'ntil golden +ro)n, 6on5t have the oil on too hot other)ise the insides )on5t get done, Aave )ith a tomato ch'tney or tea,

(((((((((((((((((( * Exported from MasterCook * Bhagari Ohinga ( "ra)ns in #omato Cream Sa'ce Recipe By : Madh'r Oaffrey5s P'ick and Easy %ndian Cooking Serving Si e : < "reparation #ime :$:$$ Categories : 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( sa'ce ! ta+lespoon tomato p'ree ?>< teaspoon salt !>< teaspoon s'gar ! teaspoon garam masala !>= teaspoon gro'nd roasted c'min seeds !>< teaspoon chili po)der (( or to taste ? ta+lespoons coriander leaves (( finely chopped ! fresh green chili pepper (( finely chopped ! ta+lespoon lemon D'ice ! N o can cocon't milk (( )ell stirred* or (( cream for stir(frying pra)ns ? ta+lespoons vegeta+le oil ! teaspoon +lack m'stard seeds ? cloves garlic (( finely chopped !C fresh c'rry leaves ! !>< po'nds medi'm(si ed 'ncooked pra)ns (( peeled and deveined

#o make sa'ce p't tomato p'ree in +o)l, &dd salt* s'gar* garam masala* gro'nd roasted c'min seeds* chili po)der* coriander leaves* green chili* lemon D'ice and ! ta+lespoons )aterR mix )ell, Slo)ly ad cocon't milk or cream* mix, Set aside, #o stir(fry pra)ns p't oil in )ok and set over med(high heat, When hot p't in m'stard seeds, &s soon as seed pop* a fe) seconds* add garlic and c'rry leaves, Sir 'ntil garlic t'ns medi'm +ro)n and p't in pra)ns, Stir 'ntil pra)ns t'rn opa1'e most of the )ay tho'gh and p't in sa'ce, #'rn heat to medi'm and D'st heat sa'ce thro'gh 'ntil it +egins to simmer, By then pra)ns sho'ld +e cooked thro'gh, #'rn of heat, Serve )ith rice,

(((((((((((((((((( * Exported from MasterCook * Bhakar Wadi 7Spicy Fram .lo'r Snack9 Recipe By : .emina Maga ine Serving Si e : < "reparation #ime :!:$$ Categories : Snacks *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( =<$ grams gram flo'r !=$ grams )heat flo'r salt to taste a pinch of asafetida oil for deep frying !$$ grams grated cocon't 8$ grams sesame seeds 8$ grams poppy seeds a pinch of s'gar salt and chile po)der to taste !$$ grams coriander leaves (( chopped fine a mar+le si ed +all of tamarind (( soaked in a little )ater +lack masala po)der to taste Mix together gram flo'r and )heat flo'r, &dd salt* asafetida* 8$ ml hot oil and eno'gh )ater, ;nead to a stiff do'gh, ;eep it aside, Roast the grated cocon't* sesame seeds and poppy seeds and grind to a po)der, &dd s'gar* salt* chile po)der and coriander leaves to the masala po)der to prepare the filling for +hakar )adi, &dd tamarind p'lp and +lack masala po)der and mix )ell,

6ivide the do'gh into small portions and roll each portion into a thin rectang'lar shaped chappati, Spread the filling all over the chappati and roll 'p the do'gh )ith the filling into a tight cylindrical shape, Seal the edges )ith a little )ater, C't into three cm long pieces and deep fry in hot oil 'ntil +ro)n and crisp, Remove from oi* drain on paper to)elsl and store in an airtight container,

(((((((((((((((((( * Exported from MasterCook * Bhakar)adi Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ***for cover*** ? c'ps plain flo'r (( 7maida9 !>= c'p (( ! gram flo'r ! !>= ta+lespoons oil salt to taste ***for filling*** ! ta+lespoon (( ! gram flo'r ! teaspoon sesame and kh'skh's seeds ! teaspoon ginger grated ! teaspoon garlic grated ! !>= teaspoons s'gar ? teaspoons red chilli po)der !>< teaspoon garam masala salt to taste ! teaspoon coriander seeds cr'shed coarsely !>= teaspoon fennel seeds cr'shed coarsely ! ta+lespoon dried cocon't grated !>= c'p fine 5sev5 (( 7'sed in +hel9 oil to deep fry .or cover:

Mix flo'rs* salt* oil* mix )ith fingers, When cr'm+ly add little )ater* and knead into a smooth do'gh, Cover )ith a moist cloth, .or filling: Roast sesame and kh'skh's seeds lightly, Cr'sh* add fennel and coriander seeds, Aeat oil add c'min seeds* allo) to spl'tter, &dd ginger* garlic* fry for fe) seconds, &dd all other cr'shed seeds, Stir, &dd cocon't* sev* masalas* salt* s'gar* flo'r, Mix )ell keep aside, #o proceed: #ake a chappati si e l'mp* roll into thin chappati, Gse dry flo'r to help rolling, Spread filling thinly all over chappati, Make a tight roll press do)n edges, C't into !: pieces and deepfry in hot oil, .ry till cover is crisp and golden +ro)n, 6rain* cool very )ell +efore storing in airtight containers, Making time:<C min'tes Makes: <C(C$ pieces Shelflife: = )eeks Bote: %f filling tends to spill o't )hile frying* sprinkle very little )ater on filling and mix to make it hold,

(((((((((((((((((( * Exported from MasterCook * Bhare &loo 7St'ffed "otatoes9 Recipe By : Serving Si e : < "reparation #ime :!:$C Categories : "otatoes Jegeta+les Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( != medi'm potatoes = c'ps cooked corn = green chiles (( chopped ! onion (( chopped = ta+lespoons +'tter !>= c'p milk = ta+lespoons fresh cream = teaspoons plain flo'r salt (( to taste ***.ER #AE S&GCE*** = large tomatoes ! c'p fresh cream ! c'p milk < teaspoons tomato ketch'p ! ta+lespoon plain flo'r !>= teaspoon chile po)der = teaspoons s'gar (( 7approx,9 salt (( to taste ***.ER B&;%BF*** = ta+lespoons grated cooking cheese "reparation time: =C min'tes Cooking time: <$ min'tes !, Boil the potatoes )ith the skin on, Remove the skins and c't each potato into t)o e1'al parts, Scoop o't the centers, =, Aeat the +'tter and fry the onion for ! min'te, ?, &dd the green chiles and fry again for a fe) seconds, &dd the corn,

<, Mix the milk* cream and flo'r and add to the corn mixt're, &dd salt and mix, Cook for a fe) min'tes, C, St'ff the potatoes )ith the corn mixt're, 8, .or the sa'ce* c't the tomatoes into +ig pieces* add !>< c'p of )ater and cook, When cooked* take o't a thick so'p +y passing thro'gh a sieve, N, &dd cream* milk* tomato ketch'p* flo'r and ! c'p of )ater, 4, &dd the chile po)der* s'gar and salt, Boil 'ntil thick, 3, &rrange the potatoes on a +aking dish* po'r the sa'ce and sprinkle the cheese on top, !$, Bake in a hot oven at <C$. for !C to =$ min'tes, Serve hot,

(((((((((((((((((( * Exported from MasterCook * Bharrey Baghare #amate Recipe By : .emina Maga ine Serving Si e : < "reparation #ime :!:!C Categories : Cheese &nd Eggs C'rry Jegeta+les Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( != medi'm tomatoes ***.ER #AE .%HH%BF*** =C$ grams paneer !C$ grams m'shrooms 'nsalted +'tter to sa'tQ m'shrooms 3$ grams processed cheese ! medi'm red +ell pepper ! medi'm yello) +ell pepper C grams coriander leaves (( finely chopped < green chiles (( finely chopped =< cashe) n't halves ? grams shaDeera (( freshly roasted salt (( to taste ***.ER #AE FR&J-*** !>= c'p oil !>= teaspoon m'stard seeds

!>= teaspoon c'min seeds !8 c'rry leaves !C$ grams onions (( chopped <C grams ginger paste (( strained !C grams garlic paste (( strained ! !>= teaspoons chile po)der ! teaspoon t'rmeric po)der salt (( to taste 3$ grams onion paste (( fried 8$ milliliters tamarind p'lp ***.ER #AE "&S#E*** !>= c'p gro'ndn'ts (( 7pean'ts9* roasted ?>< c'p grated cocon't <C grams sesame seeds =C$ grams onions (( chopped != grams coriander po)der ? grams c'min po)der BH&BCA the tomatoes in salted +oiling )ater for ?$ seconds, 6rain* cool and remove the skin, Hope off !>= cm, from the top* scoop o't the seeds to make c'ps and keep aside, #hen "repare #he .illing: Clean and coarsely chop the m'shrooms, Melt +'tter in a frying pan* add m'shrooms and sa'tQ over medi'm heat 'ntil devoid of moist're, Remove from heat and keep aside to cool, 6eseed and slice the red and yello) +ell peppers, Mix chopped peppers* m'shrooms* coriander leaves* green chiles* cashe) n'ts and shaDeera )ell, Frate paneer and cheese in a +o)l* add the remaining ingredients, Mix )ell and divide into != e1'al portions, "'t a portion of the filling into each of the +lanched tomatoes and keep aside, #o "repare #he "aste: Aeat a ta)a or a non stick frying pan and separately roast the cocon't and sesame seeds* for a+o't three min'tes each over very lo) heat or 'ntil each emits its 'ni1'e aroma, "'t these ingredients in a +lender* add gro'ndn'ts and ?>< c'p )ater* and grind to a smooth paste, Remove from the +lender, &dd coriander po)der and c'min po)der, Mix )ell and keep aside, Aeat oil in pan and season )ith m'stard seeds and c'min seeds, Stir over medi'm heat 'ntil they +egin to crackle, &dd c'rry leaves and stir, &dd onions and sa'tQ 'ntil transl'cent and glossy, &dd ginger paste and garlic paste, Stir(fry 'ntil the onions are golden, &dd chile po)der and t'rmeric po)der 7dissolved in t)o t+s, )ater9, Stir(fry 'ntil the moist're evaporates, #hen add the paste and stir(fry 'ntil the oil floats on top 7adding a little )ater to)ards the end* if necessary* to ens're that the masala does not stick and +'rn9, &dd three c'ps )ater and salt and +ring it to a +oil, Ho)er the heat and stir(in the tamarind p'lp, Bring it to a +oil, Ho)er the heat and simmer* stirring occasionally* 'ntil the gravy reaches thin sa'ce consistency, &dd the st'ffed tomatoes* cover and simmer for t)o to three min'tes 7ens'ring that the tomatoes remain firm9, Gncover and simmer 'ntil the gravy is slightly thicker, Remove from heat and adD'st the seasoning, #o serve: Serve either )ith steamed rice or any %ndian +read of yo'r choice,

(((((((((((((((((( * Exported from MasterCook * Bhar)aan 6'm ;i Raan Recipe By : Serving Si e : 8 "reparation #ime :!:$$ Categories : Meat Ham+ *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>= kilograms leg of lam+((slit along the length (( 7? !>= po'nds9 ***#AE M&R%B&6E*** = teaspoons salt < teaspoons ra) papaya paste < teaspoons ginger paste = teaspoons garlic paste !>< c'p red )ine (( 7or malt vinegar9 !>= po'nd chicken +reast* minced ! ?>< o'nces cheddar or processed cheese (( grated = !>= o'nces cream != pistachios (( +lanched and halved ! small red +ell pepper (( chopped ! green chile !>= teaspoon +lack pepper po)der salt to taste ! ta+lespoon mint leaves (( chopped ! sprig rosemary 7optional9 (( chopped ***#E BR&%SE*** ! teaspoon chile po)der oil to +aste the leg ? cardamom ? cloves ! +lack cardamom ! stick cinnamon ! star anise 8 rose petals ***#AE FR&J-*** NC grams ghee ? cardamom = +lack cardamom ! clove ! inch cinnamon stick ! +ay leaf

? =

teaspoons ginger paste teaspoons garlic paste cashe) n't paste ! liter clear lam+ stock !>= teaspoon chile po)der !>= c'p c'rd (( +eaten 7!=$ ml9 ? onions (( sliced* fried till (( crisp and cr'm+led C mint leaves (( chopped ? grams coriander leaves (( chopped salt to taste !>< teaspoon patthar ka phool po)der ! gram rose petal po)der a fe) strands saffron (( dissolved in a (( little l'ke)arm )ater !C !C !C N grams grams grams grams cashe) n'ts poppy seeds chironDi coriander seeds

.ERCE.GHH- r'+* as in massage* the lam+ leg* inside and o't* )ith salt, Repeat the process )ith ra) papaya paste* ginger paste and garlic paste and finally )ith vinegar, 7Each of these ingredients sho'ld +e r'++ed separately and not as a mixt're,9 Reserve for one(and(a(half ho'rs, "'t the chicken mince in a food processor or +lender* add cheese* p'lse for a fe) seconds, &dd cream in a steady stream and p'lse )ith little +'rsts 'ntil a fine mo'sse is o+tained, Remove to a +o)l* add the remaining ingredients and mix )ell, "ry open the pockets and st'ff the filling into the leg, Gsing the tr'ssing needle and string* stitch the open ends, Bind the st'ffed leg )ith string to retain the shape )hilst cooking, Baste )ith +'tter and prick )ith a needle, .orcef'lly r'+* as in massage* the lam+ leg )ith the red chiles* follo)ed +y oil, &rrange the leg in a roasting tray* add the remaining ingredients and eno'gh )ater to cover the leg, Braise in a pre(heated oven 7=NCE .9 for t)o ho'rs, Remove and discard the li1'e'r, R'+ again )ith oil and keep aside, Roast each of the ingredients for the cashe) n't paste separately on a medi'm hot ta)a* and grind to a smooth paste adding a+o't ! !>< c'ps )ater, Aeat ghee in a large flat pan, Season )ith cardamom* +lack cardamom* cloves* cinnamon and +ay leaf, Stir over medi'm heat 'ntil the green cardamom changes color, &dd ginger paste and garlic paste* stir over medi'm heat 'ntil the moist're evaporates, Ho)er the heat* add cashe) n't paste and stir(fry 'ntil the ghee floats on top 7sprinkling small 1'antities of stock to prevent sticking9, &dd chile po)der, Stir for a fe) seconds* remove the pan from heat* stir in the c'rd and ret'rn the pan to heat, &dd fried onions and stir(fry 'ntil the ghee floats on top, &dd the +raised raan* and the remaining stock* +ring to a +oil* lo)er the heat and simmer for <C min'tes,

Remove the leg and snip off the strings, "ass the gravy thro'gh a fine mesh sieve into a separate sa'cepan, Ret'rn the gravy to heat* add the leg* mint leaves* coriander leaves and salt, Bring it to a +oil* lo)er the heat* add patthar ke phool po)der* rose petal po)der and saffron, Simmer 'ntil the gravy is of ketch'p consistency, Remove and adD'st the seasoning, #o serve: &rrange the leg on a serving dish* po'r the gravy over and serve hot,

(((((((((((((((((( BE#ES : Ham+ leg st'ffed )ith chicken mince* cheese and cream(a Bi ami delicacy

* Exported from MasterCook * Bhee Jegeta+le Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = medi'm stalk +hee (( 7lot's stem9 = onions grated = tomatoes grated ! teaspoon ginger grated ! teaspoon garlic gro'nd ! c'p c'rds fresh = green chillies ! ta+lespoon coriander chopped = cardamoms = cloves ! small stic cinnamon !>= teaspoon c'min seeds ! teaspoon dhania (( 7coriander9 seeds (( cr'shed lightly ! teaspoon red chilli po)der !>= teaspoon garam masala salt to taste = ta+lespoons ghee or oil "eel and slice +hee into ?><: thick slices,

Boil in plenty of salted )ater for !C min'tes or tender, 6rain r'n 'nder tap )ater* drain and keep aside, Aeat ghee* add seeds and )hole spices* allo) to spl'tter, &dd ginger garlic* fry for a min'te, &dd onions* stirfry till light golden, &dd c'rds* stir till the )hiteness disappears, &dd all masalas* tomatoes and cook till oil separates, &dd !>= c'p )ater +ring mixt're to a +oil, &dd +oiled +hee* stir* cover and simmer till )ater is a+sor+ed, Serve hot )ith a dish of rice or paratha, Making time:?$ min'tes, Makes:C servings +o)l Shelflife:Best fresh

(((((((((((((((((( * Exported from MasterCook * Bhel Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Snacks *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! carton p'ffed rice

! =

+hel mix or sev mashed +oiled potatoes (( 7mashed coarsely and (( then salted9 !>= c'p chopped fresh coriander leaves (( 7a,k,a chinese (( parsley9 ? ta+lespoons freshly roasted and gro'nd c'min green chilies to taste ! ta+lespoon freshly gro'nd +lack pepper (( 'p to = tamarind to taste Daggery (( 7or +ro)n s'gar9 to (( taste ! c'p chopped onions, .irst +oil the potatoes* mash them* salt them* and add pepper to taste, &dd some coriander leaves too, Roast the c'min and grind it, 6issolve a+o't < #+sp of tamarind concentrate in ! c'p of hot )ater* and let it simmer and thicken grad'ally, 6issolve the Daggery 7or s'gar9 'ntil the sa'ce +ecomes tart and slightly s)eet, 7-o' may add some salt and gro'nd red paprika* if yo' )ant to,9 #he sa'ce sho'ld +e of a consistency slightly thinner than maple syr'p, "o'r into a serving container 7like a creamer9, Mix the p'ffed rice and sev>+hel mix in a large +o)l, En a plate* serve the rice(+hel mixt're* add the potatoes* then the onions* chilies* and then d'st the c'min po)der over it, Bext po'r on the sa'ce and top )ith the coriander garnish, 7&dd salt>pepper to taste9, Mix the ingredients on the plate and eat, #his is a concoction that % often +o'ght from street vendors in %ndia, My mo'th still )aters )henever % think of Bhel, #he recipe presented here )as taken off the net* and % haven5t had a chance to try it yet, % incl'de the note from the contri+'tors: Warning: ( #his recipe is directed at those )ho kno) )hat Bhelp'ri tastes like* 1'antities mentioned are approximate* proportions are left to the reader5s taste, "'rists )ill have to go to an %ndian grocery shop, 6eviationists may 'se s'+stit'tes, #he most important thing is to keep the p'ffed rice(sev mixt're crisp +y not adding the other ingredients to it 'ntil it is served, #his sho'ld +e done on the plate,

packet c'ps

(((((((((((((((((( * Exported from MasterCook *

Bhel "oori Recipe By : Copyright 7c9 !33< +y Sheila H'kins Serving Si e : 8 "reparation #ime :$:$$ Categories : 6ressings East %ndian &ppeti ers .r'it *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = c'ps papdi gathiya (( 7+esan flo'r chips9 (( slightly +roken 'p 7see note9 ! c'p p'ffed rice (( 7availa+le in (( s'permarkets9 !>= c'p thin sev (( 7thin +esan flo'r (( noodles (( +roken* see note9 ! teaspoon salt !>< teaspoon freshly gro'nd +lack pepper !>= teaspoon chili po)der ! pinch cayenne pepper ! idaho potato (( 74 o'nces9* cooked* (( peeled* and c't into !><(inch dice !>= c'p cooked chickpeas (( 7gar+an o +eans9 (( drained and rinsed !>< c'p diced red onion = ta+lespoons chopped fresh cilantro (( leaves finely grated est of ! lemon = ripe pl'm tomatoes (( seeded and c't into !><(inch dice ! teaspoon savory mint and coriander ch'tney (( 7see recipe9 ! ta+lespoon tamarind sa'ce 7store +o'ght or see recipe9 ! c'p nonfat plain yog'rt (( for garnish !, %n a +o)l* com+ine the chickpea chips* p'ffed rice* noodles* salt* pepper* chili po)der* and cayenne, =, &dd the potato* chickpeas* onion* cilantro* and lemon est, #oss )ell, ?, O'st +efore serving* add the tomatoes* ch'tney* and tamarind sa'ceR mix )ell to com+ine, Serve immediately* dolloped )ith yog'rt, Bote: :"apdi gathiya: and :thin sev: are availa+le from %ndian markets, % +o'ght mine at Hittle %ndia* !=4 East =4th Street* Be) -ork* B- !$$!8R 7=!=9 84?(!83!, Hittle %ndia )ill mail order,

(((((((((((((((((( BE#ES : %ndia5s favorite snack! &ll over the co'ntry there are marvelo's +rightly decorated )ooden vendor )agons that sell this )onderf'l ni++le* )hich is made from a +ase of the +est crispies and cr'nchies %5ve ever tasted* tossed )ith spices* ch'tneys* potatoes* gar+an os* onions* fresh mint* and cilantro* and topped )ith tomatoes and yog'rt, #he +hel poori mecca is Cho)patty Beach in Bom+ay )here tho'sands throng for their evening s'nset stroll,

* Exported from MasterCook * Bhel "'ri ( ! Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Snacks &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( C$ grams sev 7thin noodles9 C$ grams coarsely cr'shed paapri !$$ grams ph'liyan or p'ffed rice ! teaspoon chile po)der ! teaspoon chaat masala ! small onion (( very finely chopped = ta+lespoons ra) mango (( finely chopped = green chiles* deseeded* finely chopped = cloves garlic minced !>= c'p coriander leaves (( finely chopped ! lemon (( D'ice of tamarind ch'tney mint ch'tney salt (( to taste %n a +o)l* mix all the ingredients together )ell, &dD'st the chile po)der according to taste, Serve immediately in individ'al plates,

(((((((((((((((((( * Exported from MasterCook * Bhel "'ri ( = Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : &ppeti ers Snacks *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( p'ffed rice 7! carton Rice ;rispies9 ! package +hel mix or sev = c'ps mashed +oiled potatoes 7mashed cr'dely and !>= c'p chopped fresh coriander leaves (( 7a,k,a chin ? ta+lespoons freshly roasted and gro'nd c'min to taste green chiles freshly gro'nd +lack pepper to taste tamarind to taste Daggery ( (( 7or +ro)n s'gar9 ! c'p chopped onions, !, .irst +oil the potatoes, Mash them and salt them* add pepper to taste, &dd some coriander leaves too, =, Roast the c'min and grind it, ?, 6issolve a+o't < t+sp, of #amarind concentrate in ! c'p of hot )ater* and let it simmer to thicken grad'ally, 6issolve the Daggery 7or s'gar9 'ntil the sa'ce +ecomes tart and slightly s)eet, 7-o' may add some salt and gro'nd red paprika* if yo' )ant to9, #he sa'ce sho'ld +e of a consistency slightly thinner than maple syr'p, "o'r into a serving container 7like a creamer9, Mix the p'ffed rice and sev>+hel mix in a large +o)l, <, En yo'r plate* serve yo'rself the rice(+hel mixt're* add the potatoes* then the onions* chiles* d'st the c'min po)der over it, #hen po'r the sa'ce, #op )ith the coriander garnish, 7&dd salt>pepper to taste9, C, Mix the goop in yo'r plate and eat it soon,

(((((((((((((((((( * Exported from MasterCook * Bhel With a 6ifference Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p corn flakes or toasted noodles cr'shed ! tomato finely chopped ! onion finely chopped ! ta+lespoon +oiled corn kernels (( 7optional9 ! potato (( +oiled peeled (( finely chopped ! ta+lespoon coriander leaves finely chopped ! teaspoon green ch'tney (( 7refer ch'tneys9 ! ta+lespoon tamarind ch'tney (( 7refer ch'tneys9 !>= teaspoon red chilli po)der !>< teaspoon chaat masala salt to taste !>= c'p fine sev (( 7optional9 Gse the instant noodles variety eg, Maggie in %ndia, Cr'sh them lightly, #oast them dry in a heavy pan* stirring contin'o'sly 'ntil light and cr'nchy, Cool* keep aside, %n a mixing +o)l* add the onions* tomato* potato* corn* coriander, O'st +efore serving * add the ch'tneys* salt chaat masala* chilli po)der, &dd the noodles or corn flakes and mix gently )ith hand or a spat'la, "'t in individ'al serving +o)ls* garnish )ith sev and coriander, Serve immediately, Making time: =$ min'tes Makes: ? servings

(((((((((((((((((( * Exported from MasterCook * Bhetki Ohaal 6eya Recipe By : Serving Si e : < "reparation #ime :$:CC Categories : .ish &nd Seafood *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( 4 +hetki>+eckti fillets 7fish9 oil for shallo) frying ***.ER #AE M&R%B&6E*** ? ta+lespoons lemon D'ice !>= teaspoon t'rmeric po)der salt to taste ***.ER #AE .%SA S#EC;*** ! liter fish stock !>= teaspoon c'min seeds !>= teaspoon fennel seeds !>< teaspoon fen'greek seeds !>< teaspoon yello) m'stard seeds !>< teaspoon kalonDi seeds ***.ER #AE FR&J-*** 8 ta+lespoons m'stard oil !>< teaspoon kalonDi seeds < )hole red chiles = +ay leaves < ta+lespoons m'stard seed paste ? onions (( grated < teaspoons ginger paste ! ta+lespoon coriander po)der ! teaspoon c'min po)der ! teaspoon ;ashmiri deghi mirch ! teaspoon t'rmeric po)der < green chiles (( halves and deseeded salt to taste

#o prepare the fish stock: "G# all the ingredients in a large pot and +ring to a +oil, Ho)er the heat and simmer 'ntil red'ced to half its 1'antity, Remove from heat, "ass thro'gh a fine mesh so'p strainer and keep aside, Mix all the ingredients for the marinade in a +o)l and evenly r'+ the fish fillets )ith this marinade and reserve for at least =$ min'tes, Aeat oil in a frying pan and shallo) fry the marinated fillets over medi'm heat 'ntil golden, Remove to an a+sor+ent paper to drain the excess oil, Aeat m'stard oil to a smoking point in a flat pan 7or kadai or )ok9, Remove from heat and cool, Reheat the oil and add kalonDi seeds* )hole red chiles and +ay leaves, Stir 'ntil the chiles +ecome +right red 7not +ro)n or +lack9* add the m'stard paste and stir(fry 'ntil the oil floats on top, &dd the onions and sa'tQ 'ntil transl'cent and glossy, &dd ginger paste and stir(fry 'ntil the onions are golden 7not golden +ro)n9, 6issolve coriander po)der* c'min po)der* deghi mirch po)der and t'rmeric po)der in !>< c'p )ater and add to the pan, Stir( fry 'ntil almost dry, &rrange the fish in a single layer* place the green chiles on top* po'r the hot fish stock over, Bring to a +oil, Ho)er the heat and simmer* grad'ally po'ring the stock over the fillets* 'ntil cooked for a+o't six min'tes, Remove and caref'lly adD'st the seasoning,

(((((((((((((((((( BE#ES : .ish in m'stard flavored c'rry

* Exported from MasterCook * Bhindi Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! po'nd okra = ta+lespoons oil ! teaspoon c'min seeds ! large onion (( sliced fine ! hot chili (( chopped ! large tomato (( chopped fine ! !>= teaspoons salt

!>= teaspoon cayenne pinch t'rmeric chopped cilantro for garnish

Wipe the okra pods )ith a damp cloth, 6o not )ash them* as this )ill make them sticky, C't off and discard the ends, Slice the pods into !>=(inch pieces, Aeat the oil in a large skillet* add the c'min* and cook for a fe) min'tes* 'ntil lighlty toasted, "'t in the okra and stir fre1'ently 'ntil lighlty +ro)ned, &dd the onion and green chili and cook for N min'tes* stirring )ell, "'t in the tomato* salt* cayenne* and t'rmeric and stir 'ntil )ell +lended and heated thro'gh, Farnish )ith cilantro,

(((((((((((((((((( * Exported from MasterCook * Bhindi 7okra9 BhaDee Recipe By : 6avid Smith !334 Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( 4 o'nces +hindi (( 7okra9 < ripe tomatoes = ta+lespoons vegeta+le oil !>= medi'm onion (( very finely chopped ! teaspoon )hole c'min seeds = cloves garlic (( very finely chopped fresh red chiles (( 7deseeded and (( veined9 ** chopped !>= teaspoon t'rmeric !>= teaspoon garam masala

salt (( to taste % love the taste of okra and the tomatoes really +ring o't its flavo'r, Beca'se this is another dish )ith only a coating sa'ce yo' don5t get that gloopy text're from the okra that yo' find in )etter sa'ces, * #he 1'antity is 'p to yo' +'t % 'se = of the fleshy chiles yo' get in s'permarkets, !, Wash* then top and tail the +hindi, =, C't the tomatoes in half do)n thro'gh the stalk area and place* skin 'ppermost* 'nder a hot grill 'ntil the skins +egin to +lacken, Remove from grill* let cool a little* then remove skins, Remove seeds and )hite core then coarsely chop the tomato flesh, ?, Aeat the oil in a heavy pan then add the chopped onion and stir for a fe) min'tes )ith the heat on high, <, &dd the c'min seeds* stir a little then t'rn the heat do)n to lo) and cook for !$ min'tes, C, &dd garlic and chiles* stir and cook for another !$ min'tes on lo) heat stirring no) and again to make s're nothing +ro)ns or +'rns, 8, &dd the t'rmeric and fry gently for a min'te, N, &dd the tomato flesh* +hindi* garam masala and salt, Stir to mix all the ingredients, 4, Cook on a lo) heat for =$ min'tes or 'ntil the +hindi is cooked, Stir occasionally and very gently so as not to +reak 'p the +hindi, &dd a little )ater if it gets too dry, -o' )ant to end 'p )ith the +hindi covered in thick tomato mixt're and no )atery sa'ce,

(((((((((((((((((( * Exported from MasterCook * Bhindi 7okra9 C'rry Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Jegeta+les East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method

(((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! teaspoon m'stard seed ! teaspoon coriander seed !>= teaspoon fen'greek seed (( slightly cr'shed ! teaspoon gro'nd t'rmeric = teaspoons gro'nd c'min = teaspoons paprika !>= teaspoon asafoetida != o'nces okra ? ta+lespoons m'stard oil ! medi'm onion (( chopped = cloves garlic (( chopped ! = inch piece ginger (( chopped < o'nces tomatoes ! green +ell pepper (( chopped = chiles (( chopped Wash the okra* top and tail* and c't into approximately !><: pieces 7or leave )hole after topping and tailing if preferred9, .ry m'stard* coriander and fen'greek seeds in m'stard oil for =(? min'tes 7cover the pan or the m'stard seeds )ill leap o't all over the kitchen!9, &dd garlic* onion and gingerR fry gently for a+o't !$ min'tes more, Make the gro'nd spices into a paste )ith a little )ater* add to the pan and fry for a f'rther !$ min'tes, &dd okra* tomatoes* green pepper and chiles, Cover and simmer very slo)ly 'ntil the okra is tender +'t not sloppy 7a+o't !C(=$ min'tes9, Serves ?(< as a main co'rse* C(8 as a side vegeta+le,

(((((((((((((((((( * Exported from MasterCook * Bhindi 6al 7okra 6al9 Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= c'p olive oil ! medi'm onion (( sliced

teaspoon c'min seeds cinnamon sticks (( +roken 'p c'ps masoor dal (( picked over and (( rinsed ! teaspoon gro'nd coriander !>= teaspoon gro'nd red pepper !>< tespoon t'rmeric ! large tomato (( halved !>= teaspoon salt =$ )hole okras (( ends nipped off Aeat the oil in a deep pot, Cook the onion )ith the c'min seeds and cinnamon sticks over medi'm heat 'ntil the onion +egins to +ro)n, &dd the dal* gro'nd coriander* red pepper* and t'rmeric* and stir, Cook for = min'tes, &dd C c'ps of )ater, Stir and +ring to a +oil, &dd the tomato* salt* and okras, Cover and cook for =$ to =C min'tes, serves 8

! = =

(((((((((((((((((( * Exported from MasterCook * Bhindi ;erala Style Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( =C$ gram ladyfingers ! onion finely chopped ! stalk c'rry leaves ? ta+lespoons cocon't shredded !>= ta+lespoon coriander finely chopped !>= teaspoon ginger grated ! ta+lespoon cashe)s +roken C )hole red chillies ! teaspoon c'min seeds

! !

teaspoon m'stard seeds teaspoon 'rad dal ?>< c'p c'rds +eaten !>< teaspoon cr'shed red chilli !>< teaspoon t'rmeric po)der salt to taste ! ta+lespoon )heat or any flo'r = ta+lespoons oil Wash* )ipe and c't tips and +ases of ladyfingers, Make a vertical slit in each, Chop to !: pieces, Frind cocon't and cashe)s to a coarse paste, Aeat oil in a heavy pan* fry ladyfingers till crisp, 6rain and keep aside, &dd seeds* dal* to hot oil* allo) to spl'tter, &dd )hole chillies* c'rry leaves* ginger* stir, &dd onions* fry till lightly +ro)ned, &dd cr'shed chilli* t'rmeric* salt* paste* sa'te till oil separates, Mix c'rds and flo'r to a smooth paste* add ! c'p )ater, &dd to the sa'teed mixt're and stir contin'o'sly till +oil is reached, Simmer for C min'tes* check taste for masala and salt, &dd fried ladyfingers* +oil for = min'tes, Farnish )ith coriander* serve hot )ith steamed rice or rice rotis, Making time: =C min'tes Makes: ?(< servings +o)l Shelflife: Best fresh

(((((((((((((((((( * Exported from MasterCook * Bhindi ;i Sa+Di 7c'rried Ekra9 Recipe By : Cooking )ith C'rry +y Ren' &rora Serving Si e : < "reparation #ime :$:$$ Categories : Jegeta+les East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! po'nd okra (( c't !: pieces = medi'm onion (( minced < ta+lespoons vegeta+le oil !>< teaspoon c'min seeds !>< teaspoon t'rmeric !>? teaspoon gro'nd red pepper = teaspoons gro'nd coriander !>= teaspoon graram masala salt (( to taste Wash and c't okra, Aeat < ta+lespoons salad oil and fry c'min seeds a second* add onions and cook for !$ min'tes* 'ntil light +ro)n, &dd okra* t'rmeric* red pepper* coriander and salt, Mix, Cover and cook over medi'm for !$ min'tes, &dd garam masala and cook covered for another !$ min'tes,

(((((((((((((((((( * Exported from MasterCook * Bhindi ;i Sa+Di ( C'rried Ekra Recipe By : Cooking )ith C'rry Ren' &rora Serving Si e : < "reparation #ime :$:$$

Categories : 6ressings &ppeti ers *%ndian

East %ndian C'rry

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! po'nd okra (( c't ! inch lenghts = medi'm onion (( minced < ta+lespoons vegeta+le oil !>< teaspoon c'min seeds !>< teaspoon t'rmeric !>? teaspoon gro'nd red pepper = teaspoons gro'nd coriander !>= teaspoon graram masala salt (( to taste Wash and c't okra, Aeat < ta+lespoons salid oil and fry c'min seeds a second* add onions and cook for !$ min'tes* 'ntil ligh +ro)n, &dd okra* t'rmeric* red pepper* coriander and salt, Mix, Cover and cook over medi'm for !$ min'tes, &dd garam masala and cook covered for another !$ min'tes,

(((((((((((((((((( * Exported from MasterCook * Bhindi ;'rk'ri 7Cr'nchy Hady .ingers9 Recipe By : .emina Maga ine Serving Si e : < "reparation #ime :$:<$ Categories : C'rry Jegeta+les Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = !>= po'nds +hindi 7okra or lady fingers9 salt (( to taste ! teaspoon chile po)der ! teaspoon garam masala po)der !>= teaspoon dry mango (( 7amch'r9 po)der !>= teaspoon chaat masala ? ta+lespoons gram flo'r oil (( for frying

! !>= teaspoons ginger ( D'lienne* optional = green chiles ( slit (( optional Snip off +oth ends of each +hindi* slice length)ise into fo'r slices, Spread all sliced +hindis in a flat dish and sprinkle salt* chile po)der* garam masala po)der* amch'r po)der and chaat masala over them, Mix )ell to coat the +hindi slices evenly, Sprinkle gramflo'r over the +hindi and mix lightly 'ntil evenly coated* prefera+ly )itho't adding any )ater, 6ivide the +hindi into t)o portions, Aeat oil in a kadai 'ntil it is smoking, .ry one portion of the coated +hindi slices* separating each lightly )ith a fork, 6o not allo) slices to stick to each other, Remove from oil )hen +oth sides are crisp and +ro)n in color, Similarly fry the other portion, Remove to a serving platter and serve hot, Can +e garnished )ith D'lienne ginger and slit green chiles,

(((((((((((((((((( * Exported from MasterCook * Bhindi Masala ( ! Recipe By : Rani* :.east of %ndia: Serving Si e : 8 "reparation #ime :$:$$ Categories : C'rry *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>< c'p oil ! large onion (( chopped !$ cloves garlic (( minced = fresh green chiles (( chopped ! ta+lespoon t'rmeric ! ta+lespoon gro'nd c'min ? po'nds okra salt Aeat oil in large pot, &dd onion* garlic and chiles, .ry over medi'm heat 'ntil +ro)ned, Stir in t'rmeric and c'min and fry for = min'tes, Mix in okra and salt, Cover* red'ce heat and simmer for 4 to !$ min'tes* stirring occasionally to prevent +'rning, Serve hot )ith plain rice or chapatis,

((((((((((((((((((

* Exported from MasterCook * Bhindi Masala ( = Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Cheese &nd Eggs C'rry Jegeta+les East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = ta+lespoons vegeta+le oil = medi'm onions (( finely chopped ! !>= teaspoons fresh ginger (( peeled ! !>= teaspoons garlic !>= teaspoon t'rmeric = teaspoons gro'nd coriander = teaspoons gro'nd c'min coarse salt = )hole tomatoes (( chopped ! teaspoon chile po)der (( or more to taste <$ okra (( trimmed and c't (( into !(inch pieces !>= green +ell pepper (( chopped ! teaspoon garam masala !, Frind ginger and garlic into a paste 'sing a small food processor, =, Aeat oil in large skillet* over medi'm heat* add onions* and sa't@ 'ntil transl'cent* a+o't C min'tes, &dd ginger(garlic paste* t'rmeric* coriander* c'min* and saltR cook* stirring* ! to = min'tes, ?, &dd tomatoes* chile po)der* okra* and green peppers, %f mixt're appears dry* add !>< c'p )ater, &dd garam masala* and cook* covered* !C to =$ min'tes,

(((((((((((((((((( * Exported from MasterCook * Bhindi Masale)ali 7okra in Spicy Fravy9

Recipe By : )elcometoindia,com Serving Si e : 8 "reparation #ime :!:?$ Categories : Jegeta+les East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= kilogram tender okra (( 7+hindi9 ! large onion (( finely chopped ! teaspoon chilli po)der !>= teaspoon t'rmeric po)der ! teaspoon garam masala po)der = ta+lespoons oil salt (( to taste & recipe from Gttar "radesh, .ry in oil and grind to a paste ! onion* chopped, < cloves garlic* minced, !>= c'p cocon't* grated, Make into a paste !>= c'p tamarind D'ice, Salt to taste, Frind into a paste ! tsp ginger(garlic paste, ? green chillies* chopped, ? t+sps coriander leaves, Wash and dry the +hindis, C't off the tips and stalks, Slit each do)n to ?><th of it5s length, Mix all three gro'nd pastes and st'ff the +hindis )ith the mixt're, Aeat oil in a pan and add the chopped onion, Bro)n, &dd t'rmeric* garam masala* chilli po)der and salt to taste, Bro)n, &rrange the st'ffed +hindis over this masala, Cover )ith a deep lid and po'r )ater into the lid, Cook on a lo) flame till +hindis are tender, Serve hot )ith parathas,

(((((((((((((((((( * Exported from MasterCook * Bhindi Sa+Di Recipe By : -am'na 6evi* :#he &rt of %ndian Jegetarian Cooking: Serving Si e : < "reparation #ime :$:$$ Categories : C'rry Jegeta+les Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! po'nd fresh okra ? ta+lespoons ghee

! !>= ta+lespoons coriander !>= teaspoon c'min !>= teaspoon A'ngarian paprika !>= teaspoon garam masala !>= teaspoon t'rmeric ! ta+lespoon salt Wash and thoro'ghly dry okra, #rim the +ottom and top and slice into ro'nds half an inch thick, %n a large skillet* heat the ghee and add the okra in a single layer, Cook over a moderate heat for =$ min'tes, Stir occasionally, &dd the spices and contin'e to stir and fry 'ntil the okra is golden +ro)n, Remove from the heat* sprinkle )ith salt and serve,

(((((((((((((((((( * Exported from MasterCook * Bhindi S'+Di 7Ekra and #omatoes9 Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : C'rry Jegeta+les Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = po'nds okra (( fresh or tha)ed < ta+lespoons vegeta+le oil ! medi'm onion (( minced < cloves garlic (( chopped !>= teaspoon c'min seeds = green chiles (( 7optional9* chopped !>< c'p fresh coriander leaves (( chopped !>< teaspoon t'rmeric !8 o'nces ste)ed tomatoes (( 7! canS4 o 9 = ta+lespoons vinegar !>= c'p )ater ! ta+lespoon gro'nd +lack pepper ! pinch salt Wipe okra gently )ith moist kitchen to)el, C't each into < pieces and set aside,

Aeat vegeta+le oil in a skillet, &dd onions* garlic* c'min seed* chiles* and coriander leaves, Sa'tQ < to C mins, &dd t'rmeric, Stir once or t)ice, &dd tomatoes* vinegar and !>= c'p )ater, Bring to a +oil, Ho)er heat and simmer !C min'tes, &dd okra* +lack pepper and salt, Cover and cook 'ntil okra is tender* a+o't =$ min'tes,

(((((((((((((((((( * Exported from MasterCook * Bhopali Roti Recipe By : Serving Si e : 4 "reparation #ime :$:$$ Categories : Breads East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>= c'ps )hole )heat flo'r (( 7!NC g9 !>= c'p rice flo'r (( 7C$ g9 = ta+lespoons ghee or oil ! teaspoon salt ! teaspoon c'min seeds (( dry roasted I (( gro'nd ? green chilis (( sliced ? ta+lespoons +roken cashe)s (( gro'nd coarsely ? ta+lespoons fresh coriander (( 7cilantro9* finely (( chopped 8 saffron strands (( 7soaked in9 = ta+lespoons )arm milk )ater (( for kneading ghee or oil (( for frying Sift together )hole )heat flo'r* rice flo'r and salt in +o)l, R'+ in = t+sp of ghee or oil, &dd rest of ingredients except oil 7for frying9, Fently add )ater to make a soft do'gh, ;nead )ell 'ntil no longer sticky, Shape do'gh into 4 small +alls, En a flo'red s'rface* roll o't each +all into a 8: 7!C cm9 ro'nd, Aeat a griddle, "lace the ro'nd do'gh in it and dry roast, When little +ro)n speaks appear on the 'nderside* t'rn the roti over, Smear a little ghee or oil over the s'rface and dri le ! tsp ghee or oil aro'nd the roti, Cook 'ntil +oth sides are golden +ro)n, Repeat )ith the remaining do'gh,

Make 4,

(((((((((((((((((( * Exported from MasterCook * Bh'mi Battakh 7d'ck9 M'ghlai Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! d'ck c't in Doints C red chillies (( 7C to 89 = teaspoons pepper 8 pods garlic Salt to taste a fe) poppy seeds, Cook the meat )ith gro'nd masala and salt and keep aside, When it is dry* fry the pieces and arrange in a flat dish, Farnish it )ith fresh mint leaves* tomato slices and chipped potatoes, Converted +y MC/B'ster,

(((((((((((((((((( * Exported from MasterCook * Bh'mi Battakh 7d'ck9 M'ghlai !

Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! d'ck c't in Doints C red chillies (( 7C to 89 = teaspoons pepper 8 pods garlic salt to taste a fe) poppy seeds, Cook the meat )ith gro'nd masala and salt and keep aside, When it is dry* fry the pieces and arrange in a flat dish, Farnish it )ith fresh mint leaves* tomato slices and chipped potatoes,

(((((((((((((((((( * Exported from MasterCook * Bh'na Chaval 7+ro)n Rice9 Recipe By : #ime Hife Books: #he Cooking of %ndia Serving Si e : < "reparation #ime :$:$$ Categories : 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( C ta+lespoons ghee !>< c'p onions (( finely chopped ! c'p +as'mati rice ER other 'ncooked long grain )hite rice = c'ps +oiling )ater !>= teaspoon salt "o'r the rice in to a sieve or colander set in a large pot of cold )ater* and r'+ the grains lightly +et)een yo'r fingers to remove all s'rface starch, Changing the )ater < or C times* )ash the rice 'ntil the )ater remains a+sol'tely clear, 6rain the rice thoro'ghly,

%n a heavy =( to ?(1'art sa'cepan )ith a tightly fitting lid* heat the ghee over moderate heat 'ntil a drop of cold )ater flicked into it spl'tters instantly, &dd the onions and fry for N or 4 min'tes* or 'ntil they are soft and golden +ro)n, Watch for any sign of +'rning* and reg'late the heat accordingly, &dd the rice and contin'e to fry for N to !$ min'tes* lifting and t'rning the grains constantly* 'ntil the rice is light +ro)n, &dd the +oiling )ater and the salt* increase the heat* and +ring to a +oil again, %mmediately red'ce the heat to the lo)est possi+le point, Cover the pan )ith a sheet of foil and crimp the edges to sec're the foil firmly, #hen place the lid on top and cook for =C to ?$ min'tes* or 'ntil the rice is tender and has a+sor+ed all the li1'id, Before serving* fl'ff the rice )ith a fork,

(((((((((((((((((( * Exported from MasterCook * Bh'na Fosht ( ! Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( NC$ grams pork fillets (( 7!!>= l+9 = ta+lespoons coriander seeds ro'ghly po'nded ! teaspoon pepper ! ta+lespoon paprika salt < ta+lespoons oil = ta+lespoons finely chopped coriander lemon )edges Slit the fillets length)ays and c't each side into 1'aters, "rick them all over )ith a fork, Mix together the coriander* pepper* paprika and salt to taste and r'+ into the meat on +oth sides, Heave to stand for ! ho'r, Aeat the oil in a pan, &dd the meat and fry 1'ickly on +oth sides to seal, Ho)er the heat and sa'te for C min'tes or 'ntil cooked thro'gh* stirring and t'rning to prevent +'rning, Sprinkle )ith the coriander and serve )ith lemon,

(((((((((((((((((( * Exported from MasterCook * Bh'na Fosht ( = Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ingredients for marinade ? po'nds goat meal (( 'p to C = ta+lespoons vinegar < ta+lespoons )orchestershire sa'ce = ta+lespoons yog'rt ! ta+lespoon minced ginger ! ta+lespoon minced garlic salt to taste !>= teaspoon red chili pepper other ingredients = large tomatoes (( 'p to ? ! ? tsp amch'r (( 'p to ! teaspoon dhania (( 7coriander9 po)der ! large diced onion salt to taste Marinate goat meat in marinade ingredients for ?(=< ho'rs, Cook in press're cooker !$(!C min'tes on high setting ,6o not add )ater +efore cooking, %f meat is not tender* cook longer,#ake off lid and cook to red'ce li1'id , &dd a small ano'nt of oil to pan, &dd chopped tomatoes and onions,Remove +ones,Cook on medi'm to lo) heat 'ntil meat is soft and tomatoes and onions are +ro)n,&dd amch'r *salt*dhania*if desired add more red pepper,#he secret to this recipe is to +h'na long eno'gh so the meat is +ro)ned and the flavor develops,&dd more amch'r if desired,Farnish )ith chopped cilantro,#his recipe also )orks )ell )ith +eef, #his is a recipe % invented a fe) years ago,%t is an extensive modification of a recipe for +eef that my girlfriend makes +'t )e don5t like eating +eef and % modified the seasoning to fit my taste,%t lives nicely in the free er +'t it is +est eaten one day after cooking so the flavors have

time to mix,% like amch'r so % act'ally 'se more than % )rote here,% serve this for parties and special occasions, michelle singh

(((((((((((((((((( * Exported from MasterCook * Bh'na Ham+ Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry Ham+ *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = po'nds +oneless lam+ sho'lder (( c't into =: c'+es = c'ps yog'rt 4 garlic flakes ! ta+lespoon chopped fresh ginger ! teaspoon gro'nd red pepper ! teaspoon garam masala ! teaspoon gro'nd coriander seeds ! teaspoon gro'nd c'min seeds = teaspoons lemon D'ice ! ta+lespoon oil salt to taste "'ree all the ingredients* except the lam+ and oil, Marinate the lam+ in the p'ree for <(C ho'rs in the refrigerator, "lace the meat along )ith the marinade in a heavy sa'cepan and +ring to a +oil on medi'm high heat, Ho)er heat to medi'm* cover and simmer for half an ho'r* 'ntil the lam+ is tender, Contin'e to cook 'ncovered 'ntil most of the moist're has evaporated and the lam+ is thickly coated )ith the gravy,

&dd ! t+sp of oil and stir fry for = min'tes,

(((((((((((((((((( * Exported from MasterCook * Bh'na M'rg M'ghlai 7roasted Chicken9 Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! f'll chicken ! teaspoon pepper ! potato ! slice +read ! onion ? green chillies ! ! inch piece ginger liver and heart of the chicken ! c'p ghee, Clean the chicken thoro'ghly* make a slit in the a+domen and scoop o't intestine* liver* etc, and )ash it thoro'ghly, Bo)* to prepare the st'ffing* soak the +read in milk, Boil potato and mesh, Mix all the ingredients )ith the liver* etc, c't 'p and add eno'gh of slat and pepper, .or st'ffing take all the ingredients* i,e,* potato* slice of +read* onion* green chillies* ginger* liver and heart of the chicken and appl' ghee in li+eral 1'antity, St'ff the chicken )ith the a+ove mentioned ingredients* leaving a little room for the expansion of the st'ffing )hen roasted, Stick 'p the slit )ith a +ig needle and thread, Bo) grind pepper and salt and apply all over the chicken* #ie 'p the legs together, #ie 'p the )ings and neck on the chest, Bo) apply ghee li+erally over it and +ake till tender, #'rn over and +ro)n all the sides,

(((((((((((((((((( * Exported from MasterCook * Bh'na)a Salan Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry Ham+ *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = !>= po'nds lam+ salt according to taste !>< teaspoon haldi po)der 7t'rmeric9 ! teaspoon chili po)der ! ta+lespoon dh'niya po)der 7coriander9 ! medi'm onion chopped ? ta+lespoons oil (( 'p to < ! teaspoon ginger paste !>= teaspoon garlic paste ! tomato chopped 8 )hole +lack pepper (( 'p to 4 ? la'ng (( 7cloves9* 'p to < = +ari illaichi !>< teaspoon eera .ry the onion in the oil 'ntil +ro)n, Mix all the ingredients together and add to the pot and stir til the tomato has +ecome soft and the )ater has dried , #hen add the meat and again let the )ater dry, &dd ?(< glasses of )ater* cover and leave to tenderi e, When meat is almost done add any of the follo)ing vegeta+les: "alak* tomato* Ca'liflo)er* #'rnip 7ShalDam9* Beet* W'cchini, Farnish )ith fresh dh'niya 7cilantro9 leaves and chopped green chiles,

((((((((((((((((((

* Exported from MasterCook * Bh'ne M'rgh ;e "asande Recipe By : Serving Si e : < "reparation #ime :$:!C Categories : Chicken C'rry *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( C$$ grams +oneless chicken +reasts ?$ milliliters oil !$ grams gram flo'r ***.ER #AE .%RS# M&R%B&6E*** C grams ginger paste N grams garlic paste ?$ milliliters lemon D'ice C !$$ ?$ !C ? ? = ? ! grams yello) chile po)der milliliters c'rd* grams cheese milliliters cream grams cardamom po)der grams yello) chile po)der grams Davitri po)der grams garam masala po)der gram shahDeera a fe) strands saffron

* #ied in a m'slin cloth and h'ng 'ntil all the )hey drains o't SH%# open the chicken +reasts into t)o and lightly +eat them )ith a kitchen mallet, Mix the ginger paste* garlic paste* lemon D'ice and salt together to form the first marination, Marinate the prepared chicken in the first marinade and rest for ?$ min'tes, "repare the second marination +y mixing all the ingredients together, &pply it to the chicken and rest for ?$ min'tes more, Aeat oil and lightly sa'tQ the gram flo'r for three min'tes, &dd chicken and stir for a fe) seconds, Remove and ske)er the pasandas, Cook in a hot tandoor 'ntil done, Serve hot )ith mint ch'tney* laccha pyaa and naan,

(((((((((((((((((( * Exported from MasterCook *

Bh'ni Raan(e(g'da Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = kilograms leg of m'tton (( 7to +e pierced )ell (( )ith a fork and (( marinated for 8 to (( 4 ho'rs in = c'ps (( +eaten c'rd and (( salt9 = teaspoons garam masala po)der 4 ta+lespoons ghee = ta+lespoons gro'nd garlic and ginger = large grated onion < large gro'nd tomatoes (( 7or ra) mango p'lp9 ! teaspoon chilli po)der Salt to taste, Aeat < t+lsp, ghee and fry )ell on all sides till +ro)ned, &dd ? c'ps hot )ater, Cover and cook till tender, Aeat t)o t+lsp, ghee* &dd onion and fry till light +ro)n, &dd in chilli* salt* garlic and ginger, .ry for ? min'tes* no) add tomatoes or ra) mango p'lp, When it +oils* p't in the meat and fry )ell till thick masala is formed, Serve )hole* garnished )ith fried finger chipps* +oiled peas and sliced hard +oiled eggs or crisp egg(parathas, Converted +y MC/B'ster,

(((((((((((((((((( * Exported from MasterCook * Bh'rrani Raita 7Finger(.lavored -og'rt9 Recipe By : Serving Si e : ! "reparation #ime :$:$$

Categories

: &ppeti ers

*%ndian

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = c'ps -og'rt ! +'l+ Farlic ! !>= ta+lespoons Finger ! ta+lespoon Red chili po)der Salt Frind ginger and garlic into a paste, Com+ine )ith other ingredients in a +o)l and )hisk thoro'ghly, Serve as an accompaniment to Ham+ Biryanis, So'rce: Chef %mtia P'ereshi

(((((((((((((((((( * Exported from MasterCook * Bh'tteyan 6a ;e+a+ Recipe By : .emina Maga ine Serving Si e : < "reparation #ime :$:<C Categories : Cheese &nd Eggs Jegeta+les Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( < large +h'ttey (( 7co+s of corn9 or 4 small +h'ttey (( 7co+s of corn9 7remove kernels and reserve co+s9 oil (( for deep(frying !$$ grams flo'r C cheese slices (( mashed = eggs (( +eaten = onions (( chopped = !>= cm ginger (( finely chopped 4 green chiles (( deseeded and (( chopped !>= teaspoon +lack peppercorns (( coarsely po)dered ! teaspoon c'min seeds !>= teaspoon +lack cardamom po)der !>< teaspoon clove po)der

!>< teaspoon cinnamon po)der pinch n'tmeg po)der salt (( to taste

Corn(on(the(co+ )ith a difference, #he h'm+le corn is given the right royal treatment: Removed from the co+* poached* +lended )ith her+s and green chiles* replaced on the original perch and grilled, "G# milk in a pan* add salt and +ring to a +oil, &dd the corn kernels and cook 'ntil soft, 6rain* s1'ee e in a m'slin cloth and transfer to a +o)l, &dd the remaining ingredients to the corn* mix )ell and divide into eight 7or !8 if 'sing smaller corns9 portions, 7#he cooking time depends on the age of the corn, 6on5t +e alarmed if the milk and )ater are completely a+sor+ed, %f the corn is soft and milky* yo' may need less 1'antities of milk and )ater,9 Remove the stems and the tips* and halve the co+s, Gsing a moist hand spread a portion of the corn mixt're evenly onto the co+, Aeat oil in a kadai and deep fry co+s over medi'm heat 'ntil crisp and golden, Remove to an a+sor+ent paper to drain the excess fat, #o Serve: &rrange doily paper on a service platter* place the +h'ttey on top and serve )ith mint ch'tney,

(((((((((((((((((( * Exported from MasterCook * Biagan Bharta ( Roasted Eggplant #ommao Relish Recipe By : Haxmi Airemath in the San .rancisco Chronicle* 8>=<>3? Serving Si e : = "reparation #ime :$:$$ Categories : 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! medi'm eggplants (( 7! po'nd9 !>= teaspoon X t+ mild vegeta+le oil !>< teaspoon m'stard seeds !>< teaspoon c'min seeds !>= c'p chopped onion !>4 teaspoon t'rmeric ! fresh hot green chile ( minced !>= c'p peeled (( chopped tomato !>< teaspoon c'rry po)der !>= teaspoon salt (( or to taste !>= teaspoon s'gar chopped fresh cilantro

( for garnish #his expensive resta'rant dish is easy to make at home, &ltho'gh it is fo'nd in +oth northern and so'thern %ndia* it is prepared very differently in each region, #he follo)ing recipe is the northern version, Br'sh eggplant all over )ith !>= teaspoon oil, "reheat the +roiler* prepare a charcoal grill or place the eggplant directly over a gas +'rner, Cook* t'rning occasionally* 'ntil the skin is completely charred and the p'lp is soft* a+o't ?$ min'tes, Het cool +riefly, Slit open and scoop p'lp o't onto a c'tting +oard, Chop coarsely, Aeat remaining oil in a heavy skillet over medi'm(high heat, &dd m'stard and c'min, When seeds pop 7takes a+o't ! min'te9* add onion* t'rmeric and chile, Stir and cook = to ? min'tes, &dd tomato* eggplant and c'rry po)der, Red'ce heat to medi'm* cover and cook* stirring occasionally* a+o't 8 min'tes, Season to taste )ith salt and s'gar, Farnish )ith cilantro, Serve )arm or at room temperat're, Jariation: %n so'thern %ndia* eggplant is roasted* peeled and allo)ed to cool, -og'rt 7a+o't ! c'p per !(po'nd eggplant9 is stirred in to make a creamy mixt're* then the dish is seasoned )ith t'rmeric* m'stard and plenty of fresh c'rry leaves, %t is served as a cooling salad alongside spicy dishes,

(((((((((((((((((( * Exported from MasterCook * Bir Mala5s ;hichari 7m'ng Beans and Rice9 Recipe By : Bir Mala Beca Serving Si e : 4 "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= c'p split peeled m'ng +eans ! c'p +asmati rice ? ta+lespoons ghee (( 7clarified +'tter9 !>? c'p ra) cashe)s = teaspoons c'min seeds ! small Dalapeno chile (( chopped = ta+lespoons grated ginger root ! teaspoon gro'nd t'rmeric ! teaspoon asafetida ! small ca'liflo)er (( +roken into florets C c'ps )ater (( 7to 89 ! !>= teaspoons salt

ta+lespoon +'tter =>? c'p fro en peas (( tha)ed in )arm (( )ater ! c'p coarsely chopped tomatoes !>= c'p cilantro leaves lemon )edges yog'rt Bir Mala Beca teaches cooking classes at the Aare ;rishna Comm'nity in C'lver City* C&, &s a vegetarian cook* she foc'ses on ho) to enhance leg'me protein )ith n'ts* grains or dairy prod'cts, %n this recipe* she 'ses fried cashe)s* +asmati rice and clarified +'tter, "lace m'ng +eans and rice in strainer and rinse )ell, Aeat ghee in non(stick 6'tch oven, &dd cashe)s and fry 'ntil golden, Remove and set aside, %n same oil* fry c'min* chile and ginger 'ntil lightly +ro)ned, &dd t'rmeric and asafetida, &dd ca'liflo)er and stir 'ntil )ell mixed )ith spices, Cook gently C to !$ min'tes, &dd m'ng +eans and rice, &dd C c'ps )ater and +ring to +oil, Red'ce heat to lo)* cover and simmer 'ntil rice is tender and li1'id is a+sor+ed, Mixt're sho'ld +e moist and creamy, %f too dry* add remaining ! c'p )ater, When done* fold in salt* +'tter* peas* tomatoes and cashe)s, Serve topped )ith cilantro, &ccompany )ith lemon )edges to s1'ee e over mixt're and )ith yog'rt,

(((((((((((((((((( * Exported from MasterCook * Biri Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Rice East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = cloves garlic (( minced ! medi'm onion (( chopped ! red pepper (( chopped fine !>< teaspoon cardamom !>< teaspoon cloves !>< teaspoon cayenne

teaspoon ginger teaspoon mace teaspoon coriander teaspoon cinnamon ! teaspoon c'min = c'ps )ater ! c'p )hite rice (( 7'ncle +en5s (( converted9 ! can chickpeas (( drained I rinsed !>= c'p raisins Spray a flame proof* oven proof casserole )ith "am or similar prod'ct* or spread a +it of canola or safflo)er oil in the +ottom, Simmer onion and garlic together for t)o min'tes, &dd red pepper and simmer an additional ten min'tes* adding a +it of )ater if needed to prevent sticking and +'rning, &dd spices and rest of ingredients, Cover and heat on stove top 'ntil )ater simmers, Bake in covered casserole in ?C$(deg . oven for a+o't a half ho'r, .l'ff rice +efore serving,

!>< !>< !>< !>=

(((((((((((((((((( * Exported from MasterCook * Biryani ( 6elhi* %ndia Recipe By : & World of C'rries ( 6e)itt I "ais Serving Si e : 8 "reparation #ime :$:$$ Categories : Chicken Rice East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! ta+lespoon saffron < teaspoons )arm milk = hot green chili peppers (( as serranos (( seeded I stemmed = hot red chili peppers (( as serranos (( seeded I stemmed = large onion (( chopped ! =: piece ginger root (( peeled 4 cloves garlic (( peeled !>< teaspoon gro'nd cloves

)hole peppercorns !>= teaspoon cardamom seeds (( ! !8o +ox ! !: piece cinnamon stick (( cr'shed ! teaspoon coriander seeds ! teaspoon c'min seeds !>< teaspoon poppy seeds !>< teaspoon gro'nd mace !>= c'p cilantro or mint leaves !>< c'p fresh lemon D'ice = c'ps plain yog'rt ? po'nds +oneless chicken (( c't into !: c'+es salt to taste = ta+lespoons vegeta+le oil ! ta+lespoon ghee ! onion (( finely chopped 4 large tomatoes (( chopped = c'ps 'ncooked +asmati or other long(grain rice !>? c'p raisins (( ra) cashe)s* and (( almonds 8 hard(+oiled eggs (( halved Soak saffron in )arm milk for C min'tes and p'ree in +lender, &dd chiles* onions* ginger* garlic* cloves* peppercorns* cardamom seeds* cinnamon* coriander and c'min seeds* poppy seeds* n'tmeg* mace* cilantro or mint leaves and lemon D'ice, Blend into smooth paste, "'t paste into large +o)l* add yog'rt and mix )ell, Marinate chicken in yog'rt mixt're )ith salt* covered for at least = ( 8 ho'rs in refrigerator, %n skillet, heat oil over medi'm heat for ! min'te, &dd ghee and !C seconds later add onion and fry for a+o't4 min'tes, Reserve for garnish, %n same skillet* cook chicken )ith its marinade )ith tomatoes for a+o't !$ min'tes over medi'm heat* 'ncovered, Remove chicken pieces from the sa'ce and set aside, &dd rice to sa'ce* +ring to +oil* and cook* covered over lo) heat for !C min'tes, Ret'rn chicken and add raisins* cashe)s and almondsR mix )ell, Simmer* covered for C min'tes, "lace chicken* eggs and rice in large serving dish in s'ch a )ay that yello) of the eggs* the saffron(colored rice* the n'ts and the chicken make a colorf'l display, &dd reserved onion as garnish,

(((((((((((((((((( * Exported from MasterCook *

Biryani Badshahi Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! kilogram m'tton C$$ gram rice par+oiled ? ta+lespoons lemon D'ice =$ +lanched almonds ! ta+lespoon mint leaves (( 7chopped9 = c'ps +'tter = handf'ls chopped coriander leaves ! ta+lespoon c'min seeds < large sliced onions < )hole cardamoms = ta+lespoons s)eet oil 4 pods garlic < )hole cloves ! = inch long ginger ! ta+lespoon saffron ! ta+lespoon green chillies chopped ! ta+lespoon red chillies po)dered ! ! inch piece cinnamon ! kilogram c'rd =C$ gram milk 8 c'ps )ater Salt to taste, .irst* )ash and soak rice, #hen fry sliced onions to a golden +ro)n colo'r, Soak saffron in )ater, Bo) grind ginger* red chillies* garlic and almonds and fry these in +'tter, &dd to it m'tton and salt and stir for five min'tes, Bo) add )ater and cook on a slo) fire till meat +ecomes tender and a+o't = c'ps of the gravy is left, Boil rice again )ith salt in another pan, "'t c'rd into a piece of m'slin cloth and let the )ater drain a)ay, &dd ckives* cardamom* c'min seeds* mint leaves* chopped chillies and coriander in drained c'rd, Strain the saffron )ater and add lemon D'ice, &dd all this to m'tton, Sprinkle half of the +oiled rice over the m'tton* then spread a layer of fried onion and then of rice again, Bo) po'r milk and some +'tter and cover the vessel, Seal edges of the pan )ith flo'r paste, "lace can on a fire for one ho'r, Serve it very hot )ith some c'rry, Converted +y MC/B'ster,

(((((((((((((((((( * Exported from MasterCook * Bise Bele A'li &nna Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p rice ! c'p toor dal = c'ps diced (( 7!: pieces9 mixed (( vegeta+les (( 7carrots* +eans* (( potato* peas* (( ca'liflo)er9 ! small +rinDal diced (( 7optional9 = onions sliced length)ise ! !>= teaspoons ginger garlic (( 7paste or grated9 !>? c'p tamarind D'ice ! +ite si e l'mp Daggery !>= c'p ghee or oil ! !>= teaspoons m'stard>c'min seeds ! stalk c'rry leaves ! +ig pinch asafoetida = ta+lespoons chopped coriander ***6R- M&S&H&S*** ! teaspoon sam+ar masala ! teaspoon chilli po)der !>= t'rm'ric salt to taste ***RE&S# #EFE#AER W%#A =(? 6RE"S E%H*** !>= teaspoon methi seeds !>= teaspoon c'mmin seeds ! teaspoon coriander seeds C pepper corns (( 7C to 89 ! ! inch piece cinnamon

! ! =

ta+lespoon grated cocon't stalk c'rry leaves )hole dry red chillies

Roasting of spices sho'ld +e done on lo) flames till +ro)n, Frind in a dry grinder, Wash and soak rice and dal for some time, "ress're cook dal )ith one )histle only, %t )il +e half done, Either in a large heavy sa'cepan or direct in the press're cooker 7)itho't )ater9 p't the ghee and heat, &dd the seeds* asafoeids* c'rry leaves and onions, &dd the ginger garlic and fry till onion are pink, &dd +rinDals and other vegeta+les and rice, &dd 4(!$ c'ps of )ater, When it comes to +oil add dal, &dd all the dry masalas* gro'nd masala* tamarind D'ice* Daggery, Either cover and allo) to +e cooked till the rice is done )ell, Er if 'sing cooker* cover and allo) = )histles, &dd = t+sp ghee 7optional9 and stir gently, Farnish )ith coriander, Serve piping hot,

(((((((((((((((((( * Exported from MasterCook * Bisi Bele A'liyanna 7Rice %n Spicy Sa'ce9 Recipe By : & Cook5s #o'r Ef So'th %ndia +y Jimla "atel Serving Si e : ! "reparation #ime :$:$$ Categories : Rice C'rry *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p th'var dal C$$ grams rice = ta+lespoons coriander seeds != red chillies ! teaspoon chana dal

teaspoon 'rad dal !>= c'p tamarind D'ice !>= teaspoon fen'greek seeds ! teaspoon m'stard seeds = ta+lespoons chopped cashe)n'ts ! teaspoon t'rmeric po)der !>= teaspoon po)dered garam masala !>= cocon't (( scraped ! pinch asafoetida fe) c'rry leaves oil (( as needed salt (( to taste Cook th'var dal till very soft, 6ry roast cocon't* chillies* chana dal* coriander seeds* 'rad dal* fen'greek seeds* t'rmeric* asafoetida and po'nd them, Wash rice and cook )ith the th'var dal* tamarind D'ice* po)dered masala and garam masala and salt to taste, Cook adding D'st s'fficient hot )ater so that the mixt're is dry )hen cooked, Aeat < t+sp, oil* fry the m'stard seeds* c'rry leaves* cashe) n'ts and po'r over roce, Mix and serve piping hot )ith melted ghee,

(((((((((((((((((( * Exported from MasterCook * Bitter Fo'rd "ickle Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>< kilogram +itter go'rd (( 7small variety9 = ta+lespoons sa'f (( 7aniseed9 = ta+lespoons red chilli po)der ! teaspoon asafoetida salt to taste ! ta+lespoon t'rmeric po)der = ta+lespoons dried mango po)der (( 7amchoor9 !>< teaspoon citric acid !>< garam masala ! ta+lespoon coarsely cr'shed coriander seeds = ta+lespoons coarsely cr'shed m'stard seeds

=C$

gram

oil

"eel and apply t'rmeric and salt to +itter go'rds, ;eep aside for !>= ho'r, "'t them in +oiling )ater )ith the citric acid, Boil for C(N min'tes, Remove from )ater and )ipe dry, Aeat half the oil* add asafoetida* sa'f* coriander seeds, Remove from fire, &dd all the masalas and mix )ell, Cool and fill in the go'rds, #ie them 'p sec'rely )ith string, &rrange them in a glass or pickle Dar, Aeat remaining oil a little, &dd a fe) pinches citric acid and !>? tsp salt, "o'r over the go'rds, &llo) to tenderise for ?(< days more, Remove string +efore serving,

(((((((((((((((((( * Exported from MasterCook * Black Bean Chili Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Beans *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ? c'ps dried +lack +eans (( soaked !>= ta+lespoon oregano 4 c'ps )ater !>= c'p s'n(dried tomatoes = Dalapeno peppers (( minced < c'ps tomatoes* pl'm (( peeled* chopped !>= ta+lespoon grated ginger !>? c'p 'ncooked +'gler )heat ! +ay leaf !>= c'p +oiling )ater ! c'p chopped cilantro salt and pepper ! teaspoon c'min seeds !>= ta+lespoon m'stard seeds = ta+lespoons chile po)der

!>= teaspoon

fennel seeds

6rain +eans, "lace in a large pot and add 4 c'p )ater, Bring to a +oil, &dd peppers* ginger* +ay leaf and !>= c'p cilantro, Cover and simmer for !*C to = ho'rs, Remove from heat and discard +ay leaf, "lace c'min seeds in a pot and toast, When seeds darken* add chile po)der* oregano* tomatoes, Stir )ell and +ring mixt're to a +oil, Red'ce heat and simmer for ?$ min'tes, %n another +o)l* com+ine +'gler )ith +oiling )ater* cover and let sit for !$ min'tes, When +eans are cooked* remove ! c'p and p'ree it )ith some cooking li1'id, Com+ine p'ree )ith remaining +eans, Stir in tomato mixt're and +'gler, Season and simmer for !$ min'tes, "lace m'stard seeds in a pot over medi'm heat* cover and cook 'ntil seeds start to pop, &dd fennel seeds and cover, Cook 'ntil popping stops and fennel darkens, "o'r over chile, &dd remaining cilantro and dri le )ith olive oil, Serves: 4, .rom :Jegetarian #imes: O'ly* !33?,

(((((((((((((((((( * Exported from MasterCook * Black Beans %n Spicy #amarind Sa'ce Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Beans Jegeta+les Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = c'ps Mexican +lack +eans !>= teaspoon tamarind p'lp (( 7see note9 !>? c'p pean't oil = onions (( chopped = ta+lespoons grated fresh ginger = ta+lespoons minced garlic ! teaspoon po)dered hot red chile (( peppers ! teaspoon freshly gro'nd c'min !>= teaspoon t'rmeric ! large ripe tomato (( finely chopped = teaspoons gro'nd roasted c'min seeds ! teaspoon garam masala salt to taste ! c'p chopped cilantro leaves

"ick over and )ash the +eans, Soak them overnight in cold )ater to cover, Soak the tamarind p'lp in = c'ps hot )ater in a nonmetallic +o)l for at least ! ho'r, S1'ee e the p'lp )ith fingers to extract as m'ch D'ice as possi+le, Strain* pressing the p'lp, 6iscard the resid'e and reserve the strained D'ice and p'lp, Aeat the oil in a heavy* shallo) pan, &dd the onions and cook* stirring fre1'ently* 'ntil they t'rn almost reddish +ro)n* !$ to != min'tes, &dd the ginger and garlic and cook for C min'tes longer* stirring constantly and scraping the +ottom of the pan, &dd the chile pepper* c'min and t'rmeric* and cook for !$ or !C seconds, Stir in the tomatoes and let them cook 'ntil they form a sa'ce and fat separates o't, 6rain the +eans and add to the pan along )ith = c'ps )ater, Cover and simmer 'ntil the +eans are almost done, Check the )ater level from time to time* and if the +eans look dry* add small amo'nts of hot )ater, When the +eans have finished cooking* there sho'ld +e plenty of sa'ce, Stir in the tamarind* cover and simmer 'ntil the +eans are very tender, Stir in the roasted c'min seeds* garam masala* salt and !>= c'p of the cilantro leaves, Cover the pan and let rest for at least !$ min'tes, Reheat and serve garnished )ith remaining cilantro leaves, BE#E: #amarind is availa+le in cake form at %ndian markets, &dapted from O'lie Sahni5s :Classic %ndian Cooking,: .rom San .rancisco Chronicle* !=>N>44,

(((((((((((((((((( * Exported from MasterCook * Black Chana Recipe By : Serving Si e : < "reparation #ime :$:?$ Categories : C'rry 6als *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = c'ps +oiled chick peas 7+lack chana dal9 ***SE# !*** !>? c'p oil ! medi'm onion (( cr'shed !>= c'p onion (( chopped ! !: pc ginger (( O'lienne ? green chiles (( split into halves

teaspoon garlic paste !>< c'p cilantro leaves ! teaspoon s'gar ! teaspoon pomegranate seeds salt (( to taste ***SE# =*** < cloves ! stick cinnamon (( 7! inch9 = cardamom ! teaspoon coriander seeds !>= teaspoon c'min seeds C +lack peppercorns !>< teaspoon shaDeera (( 7cara)ay seed9 ! small piece n'tmeg Aeat set = in a skillet on medi'm heat )hile stirring constantly for C(N min'tes, Remove from heat* po)der and keep aside, Aeat oil in a skillet and )hen oil is hot add cr'shed onion* garlic paste* ginger pieces* green chile and s'gar, .ry 'ntil onion t'rns pale +ro)n, Bo) add chick peas and po)dered set = and fry on medi'm heat for C min'tes, Bext add !>= c'p of )ater and pomegranate seeds to the skillet and cook on lo) heat 'ntil all the )ater evaporates, Farnish )ith !>= c'p of chopped onion pieces and chopped coriander leaves, Serve hot, Foes )ell )ith paratha and naan, Bote: %n case pomegranate seeds are not availa+le yo' may 'se dry mango po)der called :aamch'r: in Aindi, #his is availa+le in most %ndian grocery stores, Gse ! tsp, of this po)der,

(((((((((((((((((( * Exported from MasterCook * Black 6al Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ?>< c'p +lack gram dal

green gram dal onion finely chopped tomato finely chopped teaspoon ginger garlic paste green chillies finely chopped !>< teaspoon t'rmeric po)der ! teaspoon lemon D'ice salt to taste ? ta+lespoons ghee ! teaspoon chopped coriander ! teaspoon c'min I m'stard seeds = pinches asafoetida ! teaspoon s'gar ***SE&SEB%BF*** ! +ay leaf < cloves ! inch cinnamon stick +roken ! ! ! < Wash dal and press're cook in = c'ps )ater, Cool and remove from cooker, Mash very lightly )ith a spoon, Aeat half the ghee in a deep sa'cepan, &dd seeds* asafoetida* and seasoning, &llo) to spl'tter, &dd ginger garlic paste* fry for a min'te, &dd onions, .ry till light +ro)n, &dd tomatoes and green chillies, .ry for =(? min'tes more, &dd dal* +ring to +oil, &dd t'rmeric* salt* s'gar and lemon D'ice, #ake in serving dish, Aeat remaining ghee in a small sa'cepan, &dd chopped coriander to the hot ghee and po'r over dal immediately, Stir gently, Serve )ith hot parathas or rice, Jariations: Gse any other dal of yo'r choice )ith same proced're, #o make spicier* add some c'rry po)der, Making time: =$ min'tes 7excl'ding press're cooking time9

!>< c'p large

Makes: < servings Shelflife: Best fresh and piping hot

(((((((((((((((((( * Exported from MasterCook * Black .orest Cake Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! Recipe Eggless chocolate sponge cake !>= can canned cherries and syr'p ! c'p fresh )hipped cream ? ta+lespoons po)dered s'gar < ta+lespoons grated dark or plain chocolate (( 7and chilled9 !>= teaspoon vanilla essence #o make Cream icing Beat the cream over a tray of icec'+es )ith a hand +eater, 6o not over+eat, %t sho'ld form soft peaks, .old in the s'gar and essence, Mix gently, "'t some icing in a icing g'n leave the rest in the +o)l, ;eep +oth in the refrigerator, Slice the cake into = hori ontal halves, "lace on a tray on a mesh, Sprinkle =(? t+sp syr'p of cherries on each half, &llo) to soak for !$ min'tes, Spread the cream icing on lo)er half, #ransfer to a cake plate, "lace the cherries on the cream, Save a fe) for topping, "lace the other half on top, With icing g'n decorate top edging, Spread the chocolate flakes all over and decorate )ith cherries,

Serves 8 shelf life =(? days Making time !>= ho'r 7excl'ding time making for the sponge cake9

(((((((((((((((((( * Exported from MasterCook * Black Maharashtrian Masala 7kala Masala9 Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! kilogram dhania seeds (( 7coriander seeds9 !>= kilogram lal mirch sa+oot (( 7)hole red chillies9 !>= kilogram s'kha khopra (( 7dehydrated cocon't (( chopped9 !$$ gram lavang (( 7cloves9 !$$ gram kali mirch (( 7pepper corns9 !$$ gram teDpan (( 7+ay leaves9 !$$ gram nagkeshar !$$ gram dagad phool !$$ gram masala phool !$$ gram masala (( 7+adi9 elaichi (( 7large +lack (( cardamoms9 !$$ gram shaDira (( 7cara)ay seeds or (( )hite c'min9 !$$ gram haldi ke ganthiye (( 7dry t'rmeric root9 !$$ gram hing ke t'kde (( 7asafoetida in (( +roken form9 !$$ gram til (( 7sesame seeds9

!$$ !$$ !$$

gram gram

karala kh'skh's (( 7food grade poppy (( seeds9 gram dalchini (( 7cinnamon9

6ry roast each of the ingredients on a lo) flame till )ell done, 6o not roast asafoetida and t'rmeric, "o'nd all ingredients together till a coarse po)der is formed, Store in a clean dry airtight container, Bote: #his is definitely a lengthy process* and that is )hy % had recommended +'ying to those )ho are short of time, 7)ho isn5t29, &nother pro+lem is availa+ility of all the spices in places o'tside %ndia, % have not +een a+le to find English e1'ivalents to some of these spices in spite of extensive reference to inn'mera+le dictionaries and en1'iries )ith store o)ners, #hat is the reason )hy % have not given English names for some of the ingredients, B't these spices are a+'ndantly availa+le )ith storekeepers in %ndia and familiar )ith their indigeno's names, Ao)ever* good ne)s for those )ho are )illing to make it, #he effort is definitely )orth it, Beside this masala if properly stored )ill keep good )itho't refrigeration for almost = years!!! .or those )ho are still eager to make the same* % )o'ld drop a small tip: O'st omit the ingredients yo' cannot lay hands on 7except the +asic ones like dhania* chilli* cocon't and other common ones9 and go ahead and try it in a small 1'antity, #he res'lt may not +e the same* +'t % am 1'ite s're it )ill not +e disappointing, &ll the +est,

(((((((((((((((((( * Exported from MasterCook * Black Masala ;ichidi Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers

*%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p rice (( 7)ashed I soaked for (( ! ho'r9 ! c'p yello) moong dal (( 7)ashed I soaked for (( ! ho'r9 ! handf'l green moong dal ! +ayleaf ! stalk c'rry leaves ! ta+lespoon pean'ts )hole !>= teaspoon c'min m'stard seeds ! large potato peeled I chopped like french fries ! large onion sliced length)ise = clorettes garlic (( cr'shed 7= to ?9 = )hole red dry chillies (( 7= to ?9 salt to taste !>= teaspoon garam Masala = teaspoons +lack masala (( 7maharashtrian (( style9 ! lemon ! ta+lespoon chopped coriander ? ta+lespoons ghee or oil 8 c'ps )ater (( 78 to N9 %n a large heavy sa'cepan* heat the oil, &dd the pean't stir till very lightly roasted, &dd the seeds c'rry and +ay leaves* garlic* chillies 7halved9* and green dal, Stir for a min'te, &dd the onion and potato* rice* dal* corainder and all masalas, Stir for a min'te or t)o, &dd )ater* cover and cooked on lo) heat till done, &dd more )ater )hen cooking is re1'ired, Serve hot )ith kadhi,

(((((((((((((((((( * Exported from MasterCook *

Black "epper &l' Recipe By : #erry "og'e ( RecipeH' Hist Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry 6ressings "otatoes East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ***S"%CE "&S#E*** ! ta+lespoon +lack peppercorns ! ta+lespoon coriander seed ! ta+lespoon c'min seed ! half(inch piece cinnamon (( 7or less (( indian cinnamon is less strong than )hat5s availa+le in the 's (( or so i think9 4 cloves ! piece fresh ginger root (( peeled < medi'm potatoes asafoetida salt oil "eel and +oil the potatoes 'ntil they5re a+o't half(done* c't into +ite(si ed pieces, Frind spices into a paste, "'t ? ta+lespoons of oil in pan* add a pinch of asafoetida* the spice paste, .ry the paste for a co'ple of min'tes* add the potato* stir to coat )ith the paste* add )ater to cover* add salt* cover pan and +oil 'ntil the spices are cooked and sa'ce has thickened,

(((((((((((((((((( * Exported from MasterCook * Black(eyed "eas With M'shrooms Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( ((((((((((((((((((((((((((((((((

! ?>< c'ps +lack(eyed peas C c'ps )ater !>= po'nd m'shrooms 8 ta+lespoons vegeta+le oil ! teaspoon c'min seeds ! ! inch stick cinnamon ! !>= medi'm onions (( chopped < cloves garlic (( finely chopped < medi'm tomatoes (( peeled I chopped = teaspoons gro'nd coriander seeds = teaspoons gro'nd c'min seeds !>= teaspoon gro'nd t'rmeric !>< teaspoon cayenne pepper = teaspoons salt +lack pepper ? ta+lespoons freshly chopped coriander Soak peas overnight, 6rain and p't peas and )ater into a heavy pot and +ring to a +oil, Cover* t'rn heat to lo) and simmer for = min'tes, #'rn off heat and let pot sit* covered and 'ndist'r+ed* for one ho'r, While pot is resting* c't m'shrooms thro'gh their stems into thick slices, Aeat oil in a frying pan over a medi'm(high flame, When hot* add )hole c'min seeds and cinnamon stick, Het si le for C to 8 seconds, &dd onions and garlic, &dd m'shrooms, Stir and fry 'ntil m'shrooms )ilt, &dd tomatoes* gro'nd corinader* gro'nd c'min* t'rmeric and cayenne, Stir and cook for a min'te, Cover* t'rn heat to lo) and let mixt're cook in its o)n D'ices for !$ min'tes, #'rn off heat 'nder the frying pan, Bring peas to a +oil again, Cover* t'rn heat to lo) and simmer for =$ to ?$ min'tes or 'ntil they are tender, &dd m'shrooms* salt* +lack pepper and fresh coriander to peas and )ater, Stir to mix and +ring to a simmer, Simmer* 'ncovered* on medi'm(lo) heat for another ?$ min'tes, Stir occasionally, Remove cinnamon stick and adD'st spices,

(((((((((((((((((( * Exported from MasterCook * Bland 6al ( Cha)al Recipe By :

Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = ta+lespoons #oor 6al (( 7)ashed and soaked9 ! teaspoon Coriander Heaves (( 7finely chopped9 !>< teaspoon C'min Seeds = pinches &safoetida ! stalk C'rry Heaves (( 7finely chopped9 = pinches #'rmeric "o)der (( 7= to ?9 Salt ( to taste ! can hot steamed rice !>= teaspoon Fhee "ress're cook )ashed dal in = c'ps )ater, 7&pprox, < )histles9 Beat dal )ith hand +eater till smooth and frothy, Aeat ghee* add seeds* asafoetida and c'rry leaves, &dd t'rmeric and dal, &dd remaining ingredients, Boil and simmer for ?(< min'tes, Serve hot )ith steamed hot rice, Making time: !$ min'tes 7excl, press'ring cooking9 Makes: ! c'p > ! serving Best in: ailments like fever* 'lcers and acidity, Jery )holesome and filling,

((((((((((((((((((

* Exported from MasterCook * Bl'e+erry Baked %ndian "'dding Recipe By : 6allas Morning Be)s 8>!!>3N Serving Si e : < "reparation #ime :$:$$ Categories : C'rry C'stards &nd "'ddings 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( nonstick cooking spray ! c'p +l'e+erries (( fresh or fro en* or dried +l'e+erries (( 7!>=c9 = c'ps skim milk !>< c'p s'gar !>< c'p cornmeal (( )hite* stone(gro'nd ! large egg (( lightly +eaten ! teaspoon grated orange peel !>= teaspoon gro'nd ginger !>< teaspoon gro'nd cinnamon !>= teaspoon salt !>< c'p light molasses !>< c'p packed +ro)n s'gar "reheat the oven to ?$$ ., Spray a ! !>=(1'art +aking dish )ith nonstick spray, "o'r +l'e+erries into pan and spread them o't evenly, %n a heavy sa'cepan* mix the milk )ith the s'gar, "lace over medi'm(high heat and stir 'ntil milk is simmeringR grad'ally sprinkle in the cornmeal and )hisk 'ntil smooth, %n a small +o)l* )hisk the egg* orange peel* ginger* cinnamon* salt* molasses and +ro)n s'gar together, Whisk in a small amo'nt of the cornmeal mixt're, Ret'rn the )hole mixt're to the sa'cepan and stir to +lend, "o'r mixt're into the prepared +aking dish over the +erries, Bake for <C to CC min'tes* or 'ntil a knife inserted into the center of the p'dding comes o't clean, Makes < servings, So'rce: :Hight and Easy Baking: Cross(ref :Bl'e+erry #hrills: & +o'ntif'l crop rolls in from East #exas: on the ))),dallasne)s,com $8>!!>3N article +y #eresa F'++ins > #he 6allas Morning Be)s

(((((((((((((((((( * Exported from MasterCook * Bl'e+erry Hassi Recipe By : Hinda B'rgess and Rosamond Richardson Serving Si e : ! "reparation #ime :$:$$ Categories : Beverages C'rry *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = c'ps Bl'e+erries ! c'p "lain yog'rt 8 ta+lespoons S'perfine s'gar %ce c'+es "'ree the +l'e+erries* yog'rt* and s'gar in a +lender or food processor, "ass thro'gh a sieve to separate the li1'id from the skins, Chill, #o serve* p't a co'ple of ice c'+es into a tall glass and po'r the Hassi over them, #his recipe yields a+o't = !>= c'ps of +everage, Comments: Hassi is a cooling yog'rt drink served in %ndia and the tropics, So'rce: &H.RESCE* +y Hinda B'rgess and Rosamond Richardson

(((((((((((((((((( * Exported from MasterCook * Boiled RaDma 7soya+ean9 Salad Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = ta+lespoons Soya+ean (( 7soak overnight9 ! ta+lespoon Moong (( 7)hole9 ! "otato (( 7+oiled9

! !

Enion (( 7chopped finely9 teaspoon Coriander leaves (( 7chopped finely9 !>= teaspoon Chaat Masala

Wash the moong and raDma, "ress're cook the raDma and moong till done, 7&pprox, < )histles9, 6rain and )ash to cool, &dd all other ingredients and mix )ell, %f desired mix in !>= a c'pf'l of +eaten c'rd, Er eat as it is )ith hot steamed rice or chappati, Making time: C min'tes 7excl'ding press're cooking I soaking9 Makes: ! !>= c'ps Best in: Gnder no'rishment* stomach 'lcers and fatig'e,

(((((((((((((((((( * Exported from MasterCook * Bom+ay Cashe)s Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : Snacks East %ndian &ppeti ers *%ndian Bom+ay &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = ta+lespoons coriander seeds = ta+lespoons c'min seeds ? ta+lespoons avocado or almond oil

ta+lespoon hot paprika !>= ta+lespoon freshly gro'nd +lack pepper !>= teaspoon n'tmeg !>= teaspoon cinnamon ! teaspoon salt < c'ps ra) cashe) halves "reheat oven to ?NC., Frind spice seeds in a grinder I place in a large pan, &dd oil I remaining seasonings I stir to mix, "o'r in n'ts I coat )ell )ith seasonings, 6ivide n'ts into = +atches I spread on a greased cookie sheet, Bake fro =$ min'tes* stirring every C min'tes* 'ntil golden, Serve )arm or at room temperat're, Cool completely +efore storing in an airtight container, Will keep a+o't = )eeks,

(((((((((((((((((( * Exported from MasterCook * Bom+ay C'rry So'p Recipe By : ))),m'm+ai one,com Serving Si e : 4 "reparation #ime :$:<C Categories : East %ndian &ppeti ers *%ndian So'ps &nd Ste)s Bom+ay &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p masoor dal ? sliced onions ? tomatoes < cloves garlic (( cr'shed !>= teaspoon chilli po)der (( optional ? teaspoons c'rry po)der ! ta+lespoon ghee salt (( to taste ***#E SERJE*** lemon slices !>= c'p cooked rice & spicy so'p for the cold and )et days, "reparation time : !C min'tes, Cooking time : ?C min'tes,

!, Aeat the ghee in a vessel and fry the onions for a little time, =, &dd the cr'shed garlic and chilli and c'rry po)ders, .ry again 'ntil it gives a nice aroma, ?, &dd 8 teac'ps of )ater* the tomatoes and the )ashed masoor dal and cook in a press're cooker, <, When cooked* pass the mixt're thro'gh a sieve, C, Boil for !C min'tes, &dd salt, Serve hot )ith cooked rice and slices of lemon,

(((((((((((((((((( * Exported from MasterCook * Bom+ay Madness Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : Meat *%ndian Bom+ay &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( < steaks (( filet* !(inch thick pepper (( )hite* cracked ! lemon grass (( stalk* chopped ! +'nch lemon thyme or = peel (( lemon* chopped ! ginger (( !(inch piece thinly sliced =$ peppercorns (( +lack* ( cr'shed ***CGRR- BG##ER*** !>< po'nd +'tter (( 'nsalted = ginger (( chopped ! large shallot (( chopped ! small garlic (( clove* chopped ! small chile (( green* seeded and

! ! ! !

chopped ta+lespoon garam masala po)der ER ta+lespoon c'rry po)der ta+lespoon D'ice (( lemon pinch t'rmeric (( gro'nd salt (( 7to taste9 pepper (( 7to taste9 ***F&RB%SAES*** onions (( pickled c'c'm+ers in yog'rt and (( ( creme fraiche mint ch'tney papaya (( sliced +anana (( sliced other garnishes of choice

Steaks: Remove the steaks from yo'r refrigerator at least ! ho'r +efore cooking, 7Steaks sho'ld +e at room temperat're +efore yo' cook them,9 "ress a genero's amo'nt of )hite pepper into the s'rfaces of the steaks, Cover, #o prepare the steamer* place the lemon grass and )ater in the +ottom of the steamer )ith ginger and peppercorns, Boil !(= min'tes to release the oils and flavors of the aromatics, When ready to cook the meat* salt the steaks and steam them over vigoro'sly +oiling li1'id for ? min'tes EBH-, C'rry B'tter: Blend all of the ingredients in a food processor 'ntil smooth, &ccompaniments and Farnishes: .or the pickled onions* 'se s)eet onions if possi+le, "eel and trim top and +ottom, Slice thinly* place in a stainless +o)l* salt heavily* and toss, Heave for ! ho'r and drain thoro'ghly, Bring ! c'p of vinegar to a +oil and po'r it over the drained onions, Reserve, .or the c'c'm+ers in yog'rt and creme fraiche* slice = small c'c'm+ers thinly* salt* and allo) to set for one ho'r, 6rain thoro'ghly* pressing gently to expel )ater, Mix !,< c'p plain yog'rt and !,>= c'p creme fraiche, &dd a dash of chile po)der and mix )ith the c'c'm+ers, Chill, .or the mint ch'tney* see any %ndian cook+ook, Ether garnish sho'ld +alance Western color and freshness )ith the %ndian flavors, "ossi+ilities incl'de +lanched carrots* green +eans* 'cchini* and okra, #o &ssem+le: #o serve* arrange accompaniments aro'nd the o'tside of a heated plate* place a filet in the center* and top )ith a da+ of c'rry +'tter, Serve immediately, So'rce: Freat Chefs of San .rancisco* &von Books* !34< Chef: Br'ce He.avo'r

((((((((((((((((((

* Exported from MasterCook * Bom+ay "alace Chicken C'rry Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Chicken C'rry East %ndian &ppeti ers *%ndian Bom+ay &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ? po'nds chicken (( skinned and c't (( into 4 pieces 7!,C (( kg9 ? tomatoes (( diced salt and fresh(gro'nd pepper to taste ***.GHH M&S&H&*** !>< c'p oil ? onions (( chopped fine ! ta+lespoon garlic>ginger paste or = garlic cloves (( mashed ! piece ginger (( si e of a )aln't* (( minced ***6R- M&S&H&*** !>= c'p yog'rt ! ro'nded ta+lespoon tomato paste < ta+lespoons heavy cream ! ta+lespoon garam masala (( 7or c'rry po)der9 = ta+lespoons coriander leaves (( chopped Method: !, "repare the chickenR set aside, =, 6ice the tomatoesR set aside, ?, %n a )ok or heavy skillet* heat the oil and add the f'll masala* stirring )ell for !>= min'te, &dd onions and stir(fry 'ntil they start to t'rn golden, &dd garlic>ginger paste and stir over medi'm heat to dry the mixt're, &dd the chicken and tomatoes and the dry masala, Stirfry for C min'tes* adding a +it of )ater if necessary to prevent scorching, &dd the yogh'rt* red'ce heat and +hoona for !$(!C min'tes )hile the chicken a+sor+s the spices* again adding a +it of )ater if necessary to avoid scorching, <, #his dish is classically a dry c'rry* +'t if yo' prefer more gravy* add !>= c'p )ater at this point* and simmer for C min'tes, C, &dd the tomato paste and the heavy cream, Sprinkle on the garam masala* if desired* and garnish )ith the coriander leaves, Serve hot )ith rice,

(((((((((((((((((( * Exported from MasterCook * Bom+ay Rice C'rry Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Eggplant *%ndian Bom+ay &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p onionR finely chopped = teaspoons oil ! c'p eggplant c'+esR peeled !>= c'p ra) n'ts (( 7pean'ts* cashe)s* (( or pecans9 ! c'p fresh tomato c'+esR peeled ! c'p apple c'+esR peeled = large garlic clovesR peeled !>= teaspoon gro'nd t'rmeric !>= teaspoon gro'nd cinnamon !>= teaspoon gro'nd coriander ! teaspoon freshly gro'nd pepper (( 7to taste9 ! teaspoon salt ! teaspoon c'min seeds ! teaspoon m'stard or dill seeds = teaspoons gro'nd red pepper or chile(po)der )ater as needed < c'ps +ro)n riceR precooked (( still )arm 7+ro)n (( Basmati is +est9 !>= c'p raisins (( 7optional9 !>= c'p cocon'tR shredded (( 7optional9 Sa'tQ onions and eggplant in oil in a skillet, Mean)hile* stir eggplant* n'ts* tomato* apple and garlic in a +lender into a paste* adding )ater if needed to form a soft mass, 7#iny l'mps are fine9, Blend spices into the paste* and then stir all into the soft onions, #aste and adD'st spice level((it is easy to add at this point, P'ickly )hisk in eno'gh )ater to make the spiced

vegeta+le sa'ce like thick so'p, "o'r over )arm rice, Farnish )ith raisins or cocon't if desired,

(((((((((((((((((( * Exported from MasterCook * Bom+ay Shrimps Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : *%ndian Bom+ay &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! po'nd medi'm ra) shrimps ! teaspoon garlic paste ! teaspoon ginger paste < ta+lespoons tamarind paste !>< teaspoon t'rmeric po)der !>< teaspoon red chile po)der salt to taste = ta+lespoons vegeta+le oil ? garlic cloves !>= c'p cocon't milk = green chiles (( chopped ! ta+lespoon finely chopped cilantro "eel the shrimps and keep in a vessel &dd ginger* garlic* and tamarind pastes* t'rmeric po)der* chile po)der and salt to the shrimps, Mix )ell and keep aside for !$ min'tes, Aeat the oil in a pan* add garlic cloves and stir 'ntil +ro)n, &dd shrimps and stir for = min'tes* so that the shrimps can also get +ro)n, &dd cocon't milk* cilantro and green chiles, #'rn the heat off )hen the gravy +egins to simmer Serve )ith steamed rice,

(((((((((((((((((( * Exported from MasterCook * Bom+ay(style C'rried Eggs Recipe By : Serving Si e : ! "reparation #ime :$:$$

Categories : East %ndian *%ndian

&ppeti ers Bom+ay

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( 4 eggs !>< c'p milk !>= teaspoon salt li+eral seasoning freshly gro'nd pepper = ta+lespoons ghee or +'tter ?>< c'p finely chopped m'shrooms 8 scallions (( thinly sliced !>= red or green chile (( minced ! teaspoon minced gingerroot ! tomato (( seeded and finely (( diced !>< teaspoon t'rmeric !>= teaspoon gro'nd c'min fresh cilantro for garnish Beat the eggs* milk* salt* and pepper together in a large +o)l 'ntil )ell +lended, Aeat the ghee or +'tter in a large skillet over medi'm heat* and )hen hot add the m'shrooms* scallions* chili* and gingerroot, Sa'te* tossing often* 'ntil the m'shrooms are tender* a+o't !$ min'tes, &dd the tomato* t'rmeric* and c'min* and cook ? min'tes more* or 'ntil the tomato is heated thro'gh and tender, Red'ce the heat to medi'm(lo), "o'r in the egg mixt're and cook* stirring constantly )ith a spat'la* 'ntil the eggs are set yet still very creamyR do not let them dry o't, Serve immediately* garnished )ith cilantro, Serve some naan or chapatis and a fr'it salad* and there yo' have it! serves <

(((((((((((((((((( * Exported from MasterCook * Bonda With %nstant Mashed "otato Recipe By : Serving Si e : ! "reparation #ime :$:$$

Categories

: Snacks

*%ndian

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! medi'm onion = c'ps potato +'ds ! !>= c'ps peas and carrots = +ig ones green chilies ! teaspoon lemon D'ice ! c'p gram flo'r !>= teaspoon m'stard seed ! pinch t'rmeric !>= teaspoon +aking po)der ! > : piece ginger ! small +'nc coriander leaves = teaspoons salt oil #he filling is prepared as follo)s: Mix potato +'ds and !>= teaspoon of salt )ith ! c'p of hot )ater, .inely chop ginger* chilies* coriander leaves* and onion, Aeat oil 7a+o't C #+sp9 and add m'stard seeds, &dd chopped ingredients and fry 'ntil onions are +ro)n, &dd carrots* peas* t'rmeric and ! tsp of salt and cook on lo) heat for a+o't !$ min'tes, &dd potato 7no) mashed9 and fry for C min'tes, Remove from heat* add lemon D'ice and let cool, #he +atter is prepared as follo)s: Com+ine gram flo'r* ? #+sp of oil* ?>< c'p )ater* !>= tsp salt* the +aking po)der and mix thoro'ghly &fter the +atter is prepared* make small +alls o't of the filling and roll them in the +atter, Bext fry it in hot oil, -o' )ill get a+o't =$(?$ small +ondas, #his recipe )as taken from Saranya Mandava5s +ook on %ndian c'isine,

(((((((((((((((((( * Exported from MasterCook * Boondhi Raita Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Raita *%ndian

"ickles &nd Relishes &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>< c'p +esan !>= c'p )ater ghee for frying to taste salt to taste pepper to taste chat masala ! !>= c'ps yog'rt !>< c'p milk Make a po'ring paste of the +esan and )ater, Aeat ghee and drop paste into it thro'gh a slotted spoon to get little drops that fall one at a time 7these are +oondhi9, Remove the drops )hen golden +ro)n and dry on a paper to)el to remove extra oil, Soak the drops in )arm )ater, &dd milk* salt* pepper* and add Chat Masala to yog'rt, S1'ee e )ater o't of +oondhi and add to yog'rt,

(((((((((((((((((( * Exported from MasterCook * Boondi Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p (( ! gram flo'r !>= c'p s'gar ! c'p )ater !>< teaspoon cardamom po)der 8 chopped almonds (( 78 to 49 ghee to deep fry perforated flat spoon a+o't C: diameter Boil the s'gar and )ater together, &dd a ta+lespoon of milk to +ring 'p the sc'm, Remove sc'm and +oil li1'id till the syr'p is sticky +et)een the fingers,

;eep aide* +'t keep )arm for 'se, Make +atter )ith gram flo'r* )hich sho'ld not +e too thin, #he +atter sho'ld evenly coat the +ack of a spoon )hen dipped in it, Aeat ghee* hold perforated spoon a little a+ove the hot ghee* po'r some +atter on the spoon, #ap very lightly at edge of spoon to allo) small droplets to fall in the ghee, "o'r +ack remaining +atter and )ipe spoon, Stir the +oondis in the ghee gently and fry till crisp +'t not +ro)n, 6rain and p't into the syr'p, ;eep for ?(< min'tes +efore draining from the syr'p, Spread on a )ide plate* add cardamom po)der* almonds and mix gently, Cool completely and loosen the +oondi )ith finger till each droplet separates, Store in airtight container, Bote: #ake great care )hile dropping the +oondi in the hot ghee so as not to +'rn yo'rself, & little practice and it is very easy, Making time: ?$ min'tes, Makes: ? c'ps approx,

(((((((((((((((((( * Exported from MasterCook * Boston Bro)n Bread

Recipe By : dmorton0silver,'cs,indiana,ed' 76aniel Morton9 Serving Si e : ! "reparation #ime :$:$$ Categories : Bread ( P'ick 6ressings East %ndian &ppeti ers Breads Frains *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p corn meal (( sifted = c'ps )hole )heat flo'r (( 'nsifted = teaspoons +aking soda ! !>= teaspoons salt !>= c'p raisins (( par+oiled ?>< c'p molasses = c'ps +'ttermilk or so'r milk Com+ine corn meal and flo'r )ith +aking soda and saltR sift together, Stir in the par+oiled raisins* )hich yo' have dried off )ith paper to)el, Com+ine molasses and milk* add to flo'r mixt're, Steam in three )ell greased covered one 1'art molds* filled =>? f'll so as to allo) room for expansion* for ? ho'rs, Gncover molds and +ake in a =C$ . oven for =C(?$ min, Re(steam any of the loaves not 'sed immediately after +aking +efore serving,

(((((((((((((((((( * Exported from MasterCook * Boti Fosht ( Meat C'+es Recipe By : Madh'r Oaffrey5s P'ick and Easy %ndian Cooking Serving Si e : < "reparation #ime :$:$$ Categories : 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! ta+lespoon vegeta+le oil ! !>= pieces fresh ginger root (( minced < cloves garlic (( minced !C fresh or dried c'rry leaves (( +ay can s'+stit'te

! = !

po'nd +oned meat (( c't in !: c'+es teaspoons garam masala teaspoon gro'nd c'min ?>< teaspoon gro'nd t'rmeric !>< teaspoon cayenne pepper ! fresh hot green chili (( finely sliced (( )>seed !>= teaspoon salt or to taste freshly gro'nd +lack pepper = ta+lespoons fresh lemon D'ice or to taste "'t oil in large pan and set over medi'm(high heat, When oil is hot* p't in the ginger garlic and c'rry leaves, Stir, When garlic starts to +ro)n* p't in the meat, Stir one or t)ice and t'rn heat to medi'm lo), Bo) p't in garam masala* c'min* t'rmeric* cayenne pepper* green chili and salt, Stir, &dd ?>< c'p )ater* cover pan and cook gently for C$ min'tes +efore 'ncovering and +oiling do)n the li1'id, Stir in lots of freshly gro'nd +lack pepper and lemon D'ice, &lternately yo' can 'se a presser cooker and after the point of adding all the ingredients except the +lack pepper and lemon D'ice* add = ta+lespoons of )ater and cover and +ring 'p the press're, Ho)er heat and cook 'nder press're !C min'tes, Remover from heat and red'ce press're 1'ickly )ith cool )ater, Remove cover and cook 'ncovered to red'ce li1'id and +ro)n meat a +it, Contin'e )ith lemon and +lack pepper,

(((((((((((((((((( * Exported from MasterCook * Braised Ham+ With .r'its &nd B'ts Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : Ham+ *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( text only #his %ndian dish is anything +'t 'nderstated, %t piles flavor 'pon flavor to st'nning effect and )o'ld over)helm milk(fed lam+, &ma ingly* for something so s'mpt'o's* it is comparatively n'tritionally so'nd* as it has +een modified to eliminate most sat'rated fat, Ao)ever it is not for the meal(in(a(moment cook, Cover <C g of raisins and ?$ g s'ltanas in +oiling )ater, Heave to soak, #rim an 4$$ g +oneless piece of yo'ng lam+ 7leg or sho'lder9 of all visi+le fat, "'t the piece in a large

sa'cepan and add ? c'ps of )ater* a ta+lespoon of lemon D'ice and = +ay leaves, Cover* +ring to the +oil* skim* and simmer very gently for a+o't one ho'r or 'ntil a ske)er glides into the meat )ith ease, Remove the meat* setting it aside* and red'ce the stock over high heat to a+o't !>< of a c'p, Reserve the stock and )ash the sa'cepan, %nto a processor +o)l p't = large onions 1'artered* 8 cloves of garlic* C cm ginger ro'ghly chopped* !>= ta+lespoon gro'nd cardamom* = ta+lespoons gro'nd coriander* ! teaspoon gro'nd cloves* ! ta+lespoon )hite poppy seeds* <C g gro'nd almonds and ! teaspoon +lack pepper, "rocess to a paste, Chop finely a genero's handf'l of fresh mint and have ready =$$ g plain yog'rt 7lo) fat yog'rt can +e 'sed9, Aeat = ta+lespoons mono( or poly('nsat'rated oil in the sa'cepan* add onion and spice paste and fry* stirring* for a+o't ? min'tes or 'ntil it is fragrant, &dd the mint and yog'rt and simmer gently 'ntil the sa'ce is thick and creamy, Ret'rn the meat to the sa'cepan* spooning the sa'ce over it* cover and +raise gently 'ntil the meat is heated thro'gh, &dd the reserved stock to the sa'cepan and stir thro'gh, Contin'e to simmer 'ncovered 'ntil the stock is completely red'ced, Sprinkle over the meat and sa'ce = teaspoons garam masala* ! teaspoon chile po)der and salt to taste if yo' regard it as necessary, %n a frying pan* heat a little oil and gently fry the drained s'ltanas and raisins* together )ith <C g +lanched slivered almonds* for a+o't C min'tes, &dd them to the sa'cepan and stir, %nf'se a fe) strands of saffron in a ta+lespoon of +oiling )ater and add ! !>= teaspoons of rose)ater, Stir this mixt're into the sa'cepan and heat for a min'te or so more, Slice the meat* )hich +y no) sho'ld +e meltingly tender* and arrange on a serving dish, Spoon the sa'ce over the meat, Serve )ith rice, .rom :Ra) Materials: +y Meryl Constance* #he Syndey Morning Aerald* !$>8>3=,

(((((((((((((((((( * Exported from MasterCook * Bread 6osa Recipe By : #asty 6ishes from Waste %tems Serving Si e : ! "reparation #ime :$:$$ Categories : Ch'tney 6als 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p +read cr'm+s !>< c'p rice !>< c'p moong dal ! medi'm onion (( minced

= ! !

green chiles (( minced small piec ginger (( minced handf'l cilantro leaves !>= teaspoon c'min seeds salt (( to taste

%n a +o)l* cover the rice and dal )ith plenty of )ater and let soak for several ho'rs, 6rain* then grind to a fine paste, &dd milk or )ater to make a thick +atter, Stir in remaining ingredients, .or each dosa* cook = ta+lespoons +atter on hot greased skillet or griddle* spreading +atter into thin circles and t'rning dosa once to +ro)n +oth sides, Serve hot )ith ch'tney, &dapted +y ;aren Mint ias from :#asty 6ishes from Waste %tems: +y &roona ReeDhsinghani

(((((((((((((((((( * Exported from MasterCook * Bread Wada Recipe By : 6elicio's Recipes .rom &ndhra +y ;ar'na Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ? large +read slices = green chiles = tomatoes < .rench +eans = ta+lespoons peas C ta+lespoons oil ! teaspoon m'stard seeds ! teaspoon c'min seeds ! sprig c'rry leaves !>= lemon salt (( to taste !, .ry m'stard* c'min seeds and c'rry leaves,

=, Chop tomatoes* green chiles* and +eans* and add to the frying pan, &dd peas, .ry, ?, When cooked* add ! !>= c'ps )ater and salt, Bring to a +oil, <, Break the +read into smaller pieces and add, &dd lemon D'ice, Stir, C, Cover )ith a lid and cook on lo) heat 'ntil )ater evaporates, Mix, Serve )ith ketch'p,

(((((((((((((((((( * Exported from MasterCook * Breakfast Chapati Recipe By : Serving Si e : < "reparation #ime :$:<$ Categories : Breads *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( 8 slices rindless (( streaky +acon* diced ! potato (( cooked and diced (( 73$ g9 ! red chile (( deseeded and sliced (( 7optional9 8 eggs salt and +lack pepper to taste < chapatis !$$ gram cheddar cheese (( grated CEE; +acon 'ntil almost crisp, &dd diced potato and chile* if 'sing* and fry 'ntil light +ro)n, 6rain o't excess fat, Beat eggs )ith fo'r tsp, cold )ater, "o'r over the potato and +acon in the pan, Cook 'ntil the eggs are D'st set +'t still moist, Mean)hile heat chapatis in micro)ave or over lo) heat, Remove and spoon on the filling, Sprinkle )ith cheese, .old the chapati into an envelope shape* )rap in greaseproof paper and serve,

(((((((((((((((((( BE#ES : .ried +acon and potato slices* topped )ith egg and )rapped in chapatis

* Exported from MasterCook * Broad Bean Jegeta+le 7lo+ia9 Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p fresh shelled +road +eans ! stalk c'rry leaves ! teaspoon coriander leaves chopped !>= teaspoon ginger !>= tomato chopped !>= teaspoon m'stard I c'min seeds !>= c'p fresh c'rds ! teaspoon red chilli po)der !>= teaspoon dhania po)der !>< teaspoon t'rmeric po)der !>< teaspoon garam masala = pinches asafoetida (( 7= to ?9 salt to taste ! teaspoon s'gar lemon D'ice to taste ! ta+lespoon oil Boil +eans in )ater to )hich a pinch of soda +icar+ is added* till cooked, 6rain* hold 'nder r'nning )ater in colander* keep aside, Aeat oil in a pan* add seeds* asafoetida* allo) to spl'tter, &dd chillies* ginger* c'rry leaves* tomato* stir fry = min'tes, Mix all dry masalas 7incl'ding salt9 in !>= c'p )ater to a paste, &dd to pan* stir till oil separates, &dd +eaten c'rds* stir contin'o'sly* till gravy gets thick and oil separates, &dd +eans* s'gar* stir, Simmer for C(N min'tes* till gravy +ecomes thick again, &dd coriander* stir, Serve hot,

Bote: -o' may 'sed the dehydrated lo+ia availa+le in stores, Soak overnight* press're cook* proceed as a+ove, &lso* instead of +oiling* yo' may micro)ave for ?(< min'tes* stirring once, Cook covered* after sprinkling some salt and )ater, Wash 'nder r'nning cold )ater and drain* +efore adding to masala, Making time: =$ min'tes 7excl'ding +oiling time9 Makes: ? servings Shelflife: Best fresh

(((((((((((((((((( * Exported from MasterCook * Broad Beans C'rry 7Chikk'd'kai ;oora9 Recipe By : 6elicio's Recipes .rom &ndhra +y ;ar'na Serving Si e : ! "reparation #ime :$:$$ Categories : Eggplant *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ?$$ gram +road +eans ! ta+lespoon oil !>= teaspoon peeled +lack gram dal !>= teaspoon +lack m'stard seeds ! ta+lespoon (( [ ! gram flo'r (( 7+esan9 = ta+lespoons tamarind D'ice = ta+lespoons s'gar ! teaspoon chile po)der !, Chop +eans into ! inch pieces, Boil )ith salt, =, .ry +lack gram dal and m'stard seeds, &dd +eans to the frying pan, ?, &dd gram flo'r* tamarind D'ice* s'gar and chile po)der, .ry 'ntil almost dry, Stir,

(((((((((((((((((( * Exported from MasterCook * Broccoli "akode Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : C'rry East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! small onion (( coarsely chopped = cloves garlic (( peeled ! ! cm c'+e fresh root ginger (( peeled and chopped ! fresh green chillies (( seeded* 'p to = !C grams fresh coriander (( leaves and tender (( stalks ! teaspoon c'min seeds = teaspoons gro'nd coriander !>< teaspoon chilli po)der (( 7optional9 !>= teaspoon salt !C$ gram +esan (( 7chick(pea flo'r9* (( sieved ! ta+lespoon gro'nd rice !C$ milliliter )ater oil for deep frying !?$ gram +roccoli (( c't into !cm (( florets "'t the onion* garlic* ginger* fresh chillies and fresh coriander in a +lender, &dd =t+sp )ater and +lend to a smooth p'ree, #ransfer the p'ree to a mixing +o)l and add the c'min* coriander* chilli po)der and salt, Mix )ell, &dd the +esan and gro'nd rice, Frad'ally add the )ater* and mix 'ntil a smooth +atter is formed, Aeat the oil over a medi'm heat, #he temperat're of the oil is cr'cial* so if yo' have a deep fat thermometer* heat the oil to !8$C>?=C.* or test the temperat're +y dropping a tiny amo'nt of the +atter into the oil, %f the +atter floats to the s'rface immediately )itho't +ro)ning* then the oil is at the right temperat're, 6ip each +roccoli floret in +atter* making s're it is f'lly coated,

.ry the pakode in the oil 'ntil golden +ro)n* a+o't 4(!$ min'tes, -o' need to +ro)n them gently to make s're the +atter inside is cooked )hile the o'tside is crisp, 6rain on a+sor+ent paper, Serve )ith ch'tney as a starter or )ith drinks, -o' can make these pakodes 'sing ca'liflo)er or thickly(sliced potatoes, 6%SCH&%MERV Copyright !338 ( Selec#J Ca+le Himited, &ll rights reserved, Carlton .ood Bet)ork http:>>))),cfn,co,'k>

(((((((((((((((((( * Exported from MasterCook * Broken Egg C'rry Recipe By : "o'ltry &dvisor 7a maga ine9 p'+lished in Bangalore* !3N$ Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = inch ginger = cloves garlic = onions (( chopped = ta+lespoons ghee ! po'nd tomatoes (( skinned and chopped ! +'nch coriander leaves (( chopped < fresh green chiles (( chopped salt (( to taste ? c'ps cocon't milk 8 eggs !, Frind ginger and garlic together to make a paste, =, .ry onions in ghee 'ntil golden, ?, &dd ginger>garlic paste and tomatoes and let simmer 'ntil tomatoes are p'lpy,

<, &dd coriander* chiles* salt* and cocon't milk, C, %ncrease the heat, Het the c'rry come to +oil, #hen +reak the eggs into the c'rry and do not stir, 8, When the eggs set the c'rry is ready, Serve )ith rice,

(((((((((((((((((( * Exported from MasterCook * Broken "otatoes With Spices ( &loo ;a Bh'rta Recipe By : %ndian Ho)fat Cooking +y Roshi Ra a1 Serving Si e : < "reparation #ime :$:$$ Categories : Jegeta+les East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ?>< po'nd potatoes = ta+lespoons oil !>= c'p chopped onions !>= teaspoon c'min seeds = )hole dried chilies (( 7to ?9* +roken !>< teaspoon t'rmeric !>? c'p tomatoes (( chopped ! )hole green chile (( chopped !>= teaspoon salt ? ta+lespoons cilantro leaves (( chopped Boil the potatoes in their skins and leave them to cool, #hen peel and +reak them into a l'mpy mash, %f preferred* peel potatoes first and then +oil, Aeat the oil in a medi'm si ed heavy +ottomed sa'cepan and add the onion* c'min seeds* and )hole dried chilies* +reaking them into the pan, .ry 'ntil the onions t'rn a rich* golden +ro)n, &dd the mashed potato, Sprinkle in* and mix )ell after each addition* the t'rmeric* tomato* green chili* and salt, Blend in ?>< to ! c'p of )ater and leave the mixt're to cook over a lo) heat 'ntil it +egins to +'++le, &dd half the cilantro leaves* stir* and cook for another ?$ seconds,

Farnish the dish )ith the remaining cilantro leaves, Recipe from %ndian Ho)fat Cooking ( #he ;ey to a Aealthy and Exotic 6iet* +y Roshi Ra a1 %SBB !(CCC=!(434(3

(((((((((((((((((( * Exported from MasterCook * Bro)n and White #riang'lars Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( 8 slices +ro)n +read 8 slices )hite +read ? potatoes +oiled (( peeled and mashed ? green chilles (( 7? to <9 < pods garlic (( 7< to C9 ! piece ginger !>= teaspoon t'rmeric salt to taste = ta+lespoons cheese grated ! ta+lespoon finely chopped coriander +'tter to apply Cr'sh together chillies and garlic, Mix all ingredients except +read and +'tter, C't +read (( any 'neven side of +read* so that one +ro)n slices matches one )hite slices, &pply +'tter on inner side of each slice, "lace some potato mixt're on )hite slice, Cover )ith +ro)n slice, "ress into a preheated sand)ich toaster, #oast very light, Serve hot )ith ketch'p,

(((((((((((((((((( * Exported from MasterCook * Bro)n C'rry Fravy Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! tomato grated or finely chopped ! large onion c't in slivers ! capsic'm c't in thin lengths ! teaspoon garlic grated ! teaspoon ginger grated ! ta+lespoon coriander leaves finely chopped = ta+lespoons tamarind )ater ! teaspoon )heat flo'r !>= teaspoon red chilli po)der !>< teaspoon t'rmeric po)der !>= teaspoon dhania (( 7coriander seed9 (( po)der !>= teaspoon c'min seeds ? pinches asafoetida salt to taste ? ta+lespoons oil ***RE&S# #EFE#AER &B6 6R- FR%B6*** = cardamoms = cloves = peppercorns !>= cinnamon stick +roken ! +ayleaf = )hole red chillies dry 6ry roast )heat flo'r to a light pink* stirring contin'o'sly, ;eep aside, Aeat oil* add onions* fry till )ell +ro)ned, 6rain )ell +y pressing* p'tting +ack oil in pan,

Cool onions a +it, Frind in mixie, ;eep aside, %n remaining hot oil* add c'min seeds allo) to spl'tter, &dd asafoetida* capsic'm* ginger* garlic stir fry for a min'te, &dd all dry and gro'nd masalas* flo'r* stir )ell, &dd tomatoes* tamarind )ater* salt* stir, Simmer till gravy is thick and oil starts to separate, &dd prepared veggies and stir* keep cooking for = min'tes, Farnish )ith chopped coriander* serve )ith parathas* rotis* etc, Foes )ell )ith: Ch'nky veggies like +oiled +a+y potatoes )ith skin* +oiled peas* chopped stirfried +rinDal pieces, 7.or this* fry +rinDals pieces in oil* drain* keep aside* adD'st 1'antity of oil re1'ired* and contin'e +y frying the onions,9 Making time: ?$ min'tes Makes: = !>= to ? c'ps Shelflife: Refrigerated = days

(((((((((((((((((( * Exported from MasterCook * Bro)n C'rry Sa'ce Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : Chicken Beef *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( ((((((((((((((((((((((((((((((((

onions (( coarsely chopped garlic (( finely chopped or (( grated ! teaspoon root ginger finely chopped or grated ! !>= pints )ater !< o'nces chopped tomatoes ! ta+lespoon tomato p'ree ! teaspoon paprika ! teaspoon t'rmeric = ta+lespoons cooking oil Ao) to make the sa'ce: Aeat the )ater* onions* garlic and ginger in a large* heavy +ottomed pan, Simmer gently )ith the lid on* for ! ho'r, Remove the lid and let the mixt're cool, Mean)hile: Whi the tinned tomatoes in a food processor for a good t)o min'tes, #his is essential for a+sol'te smoothness, Aeat the oil in a large pan and gently fry the paprika and t'rmeric for ?$ seconds, Mix in the tomato p'r@e and add the )hi ed tomatoes, Simmer for =$ min'tes* making s're nothing sticks, #ake the cooled onion mixt're a +it at a time and )hi 'p in the food processor* again making s're it5s a+sol'tely smooth, &dd to the tomato and spices and simmer for another =$ min'tes, & sc'm )ill appear on the s'rface of the sa'ce ( try to remove this as it forms, Ao) to 'se the sa'ce: #he sa'ce +asically replaces the tomatoes* onion* garlic and ginger in a c'rry, So to make yo'r favo'rite c'rry* simply +ro)n yo'r meat or vegeta+les )ith a spice mixt're of yo'r choice* and add the +ro)n st'ff, Simmer for =$ min'tes 7or )hile the rice cooks9 and yo'5re ready to eat, Makes 4 o , -o' can free e yo'r +ro)n st'ff or keep it in the fridge for ? ( < days,

= !

large clove

(((((((((((((((((( * Exported from MasterCook * B'+'r "'l'p Aitam Recipe By : .emina Maga ine Serving Si e : < "reparation #ime :$:<C Categories : C'rry *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !$$ gram +lack sticky rice

<$$ < 8 <$ 4 4

milliliter )ater ta+lespoons palm s'gar (( 78$ g9 cm cinnamon salt (( to taste cm pandan leaf cm ginger (( D'lienne ta+lespoons thick cocon't milk (( 7!=$ ml9

Re1'ired time: <C min'tes pl's soaking time Wash and soak the rice for a+o't one ho'r, Bring the )ater to a +oil, &dd palm s'gar* cinnamon* salt* pandan leaf and ginger, &dd the rice and cook for a+o't ?$ min'tes or 'ntil done, When cooked* p't in a serving +o)l, Sprinkle a little palm s'gar and cocon't milk over it, Serve hot or cold,

(((((((((((((((((( * Exported from MasterCook * B'lgar S)eet 7lapsi9 Recipe By : %ndian Recipes .or & Aealthy Aeart Serving Si e : !$ "reparation #ime :$:$$ Categories : S)eets East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! o'nce corn oil margarine ! !>< c'ps corsely gro'nd )heat (( 7+'lgar9 ! ta+lespoon fennel seeds !>< c'p golden seedless raisins = !>< c'ps nonfat milk !>< c'p nonfat dry milk po)der !>= c'p s'gar (( 7red'ce if (( preferred9 ! pinch saffron !>< teaspoon yello) food coloring !>= teaspoon cardamoms (( cr'shed !>= teaspoon n'tmeg (( grated = ta+lespoons almonds (( finely sliced

!, %n a sa'cepan* heat margarine and sa'te )heat and fellen seeds* stirring fre1'ently* 'ntil the )heat is light golden +ro)nR a+o't !$ to !C min'tes, &dd raisins and cook 'ntil the raisins are s)ollen, Remove sa'cepan from heat, =, Caref'lly add nonfat milk* nonfat milk po)der* s'gar* saffron* and yello) food color, Stir )ell* and +ring to +oil, ?, Red'ce heat slightly* cover and cook 'ntil almost all the li1'id has +een a+sor+ed, <, &dd cardamoms* n'tmeg* and fold in, Cover and cook on a very lo) heat for =$ min'tes or 'ntil the )heat is cooked +'t still moist, 7&dd a little )ater if too dry,9 C, Farnish )ith almonds and serve, 7Can +e 'sed as a first co'rse* as a cereal* or as dessert9

(((((((((((((((((( * Exported from MasterCook * B'ndi &nar Raita Recipe By : Serving Si e : 8 "reparation #ime :$:$C Categories : *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p +'ndi (( 7fried gram flo'r drops9 ! c'p pomegranate seeds (( 7anardana9 = c'ps yog'rt = pinches roasted c'min seed po)der = pinches red chile po)der salt (( to taste #angy com+ination of pomegranate and yog'rt, !, &dd salt to the yog'rt and +eat, =, &dd the +'ndi and pomegranate seeds,

?, Store in the refrigerator, <, O'st +efore serving* sprinkle the c'min seeds po)der and chile po)der,

(((((((((((((((((( * Exported from MasterCook * B'rmese Men' !: B'rmese Chicken* %ndian Style Recipe By : Cook &nd Entertain #he B'rmese Way +y Mi Mi ;haing Serving Si e : 4 "reparation #ime :$:$$ Categories : Chicken C'rry 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = !>= po'nds chicken (( 'p to ? po'nds ! ta+lespoon salt !>? teaspoon t'rmeric ! teaspoon ginger (( gro'nd = teaspoons dried garlic chips ! !>= c'ps onion (( finely chopped !>= c'p oil ? +ay leaves ! teaspoon chili po)der (( or less ! ta+lespoon c'rry po)der !, 6isDoint chicken into serving si es, R'+ )ith salt* t'rmeric* and ginger po)der, =, Soak garlic chips in !(!>= teaspoons )ater, ?, Aeat oil, &dd +ay leaves and ! ta+lespoon chopped onion, &s soon as +ro)n* lo)er heat* add rest of onion and garlic* stirring and frying )ell, &dd chili* then half the c'rry po)der* stirring over lo) heat, <, &dd chicken and r'++ed st'ff* raise heat slightly* cover* and cook till it starts to +ro)n, C, Stir* add = c'ps )ater* lo)er heat* cover* and simmer till done, 8, &dd rest of c'rry po)der* and cook till gravy is red'ced fairly thick,

(((((((((((((((((( * Exported from MasterCook * B'tter Chicken 7Chicken Makhani9 Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : Chicken *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>< pint yog'rt (( plain ! teaspoon ginger (( cr'shed ! teaspoon salt !>< teaspoon red food coloring ? po'nds chicken (( skinless* c't in ( pieces oil = o'nces +'tter ! cinnamon stick (( ! inch long 8 )hole cloves 8 )hole green cardamoms ! +ay leaf !>< pint so'r cream !>< teaspoon saffron (( cr'shed !>< pint cream salt (( to taste = teaspoons almonds (( gro'nd !>< teaspoon cornstarch ! ta+lespoon (( )ater !, Mix yog'rt* ginger* salt and red coloring and r'+ into chicken, Het it marinate overnight, =, "lace in an ovenproof dish and +r'sh )ith oil, Bake in a ?NC degree oven for <$(C$ min'tes, Save the li1'id* if any, ?, %n a sa'cepan* melt +'tter and fry cinnamon* cloves* cardamoms and +ay leaf for ! min'te, &dd so'r cream and chicken li1'id, <, &dd cr'shed saffron* and cream, Cover and simmer gently for C(8 min'tes, C, &dd chicken pieces and adD'st seasoning, &dd gro'nd almonds, 8, 6issolve cornstarch in )ater and add to the chicken,

N, Het it thicken, Cover and simmer for ?(< min'tes,

(((((((((((((((((( Serving %deas : Serve )ith Baan and "ila' rice * Exported from MasterCook * B'tter Chicken 7M'rgh Makhani9 Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Eggplant *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! chicken (( 7?(l+9 skinned* ( +oned and c't into 4 pieces ? garlic cloves (( mashed ! piece fresh ginger (( si e of ( a )aln't (( peeled and finely ( minced ! lemon (( D'ice only ***S&GCE*** 3$$ gram tomatoes (( seeded and p'reed ! stick +'tter (( 7!!$ g9 ? teaspoons lemon D'ice (( or to taste ! teaspoon gro'nd roasted c'min seeds !>= teaspoon salt genero's grinding of pepper =$$ milliliter heavy cream = green chiles (( 7serrano or ( Dalapeno9 (( D'lienne = ta+lespoons chopped cilantro leaves (( for ( garnish M'rgh Makhani* or B'tter Chicken* is a classic "'nDa+i dish ( and Simi5s %ndia C'isine chef &marDit Singh prepares this dish in typical* lavish Mog'l fashion, Both +'tter and cream enrich this tomato(+ased sa'ce* )hile the to'ch of hot chile adds minimal heat to the dish, .or a lighter version* yo' might try 'sing +'ttermilk in place of all or part of the cream, Chef Singh tells 's this dish is classically made )ith leftover tandoori chicken* altho'gh he shares an alternative marinade and method for cooking the chicken, -o' can approximate the heat of the tandoor oven at home on the grill or in a C$$(degree oven ,,, #he sa'ce is nearly effortless ( cook do)n the tomatoes early in the day* and finish it off D'st +efore serving time, #he chef reminds 's of the importance of that final sprinkling of fresh cilantro* and s'ggests

serving the chicken )ith rice or %ndian +read s'ch as naan, .or a vegeta+le* try a simple green +ean or ca'liflo)er dish, So'rce: Simi5s %ndia C'isine resta'rant, %f yo' have leftover tandoori chicken* +one and c't into small ch'nks* and set aside 'ntil sa'ce is prepared, Ether)ise* +egin from scratch and r'+ chicken pieces )ith garlic* ginger and lemon D'ice, Cover and refrigerateR marinate at least !$ ho'rs or overnight, #o roast: "reheat oven to C$$ degrees at least !>= ho'r +efore 'sing, Set the chicken pieces in a shallo) pan and roast !C min'tes on the first side* a+o't !$ min'tes on the second, #o grill: Br'sh grill )ith a +it of oil to prevent sticking, "lace chicken pieces over extremely hot +ed of coals and grill for !C min'tes on one side* and another !$ min'tes on the other, Baste once on each side, #o make sa'ce: %n a )ok or heavy skillet* simmer the tomatoes gently 'ntil their li1'id evaporates* leaving a thick paste, #his )ill take a+o't !$ min'tes, 7#he tomatoes can +e cooked earlier in the day and refrigerated,9 &dd the +'tter* lemon D'ice* c'min* salt and pepper, Stir in the cream and the chile* then add the chicken pieces, Simmer gently C min'tes, #ransfer the chicken to a heated serving dish* and garnish )ith the chopped cilantro, Serve )ith rice or any %ndian +read, Makes a+o't < to C servings,

(((((((((((((((((( * Exported from MasterCook * B'tter Chicken ( 6an+ir5s Recipe By : 6an+ir Sra Serving Si e : < "reparation #ime :$:$$ Categories : *%ndian Chicken C'rry &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! ?>< po'nds chicken +reasts (( +oneless* skinless* (( c'+ed ! ta+lespoon lemon D'ice ! ta+lespoon chili po)der salt to taste ! c'p yog'rt

salt to taste ta+lespoons garlic paste !>= ta+lespoon garam masala = ta+lespoons melted +'tter ! ta+lespoon chili po)der = ta+lespoons lemon D'ice = ta+lespoons olive oil = ta+lespoons ginger garlic paste ! ta+lespoon garam masala ! ta+lespoon ginger paste ! ta+lespoon chopped garlic ! ta+lespoon +'tter ! ta+lespoon chopped green chile pepper = c'ps tomato p'ree ! ta+lespoon chili po)der salt to taste ! c'p )ater ! ta+lespoon honey !>= teaspoon dried fen'greek leaves ! c'p fresh heavy cream = #o Marinate: "lace chicken in a nonporo's glass dish or +o)l )ith lemon D'ice* ! ta+lespoon chili po)der and salt, #oss to coatR cover dish and refrigerate to marinate for ! ho'r, 6rain yog'rt in a cloth for !C to =$ min'tes, "lace in a medi'm +o)lR mix in salt* garlic paste* garam masala* +'tter* chili po)der* ginger paste* lemon D'ice and oil, "o'r yog'rt mixt're over chicken* replace cover and refrigerate to marinate for another ? to < ho'rs, "reheat oven to <$$. 7=$$C9, "lace chicken on ske)ers, "lace ske)ers in a 3x!? inch +aking dish and +ake in preheated oven for =$ min'tes* or 'ntil almost cooked thro'gh, #o Make Sa'ce: Melt +'tter in a medi'm sa'cepan over medi'm heat, Stir in garam masala, When masala +egins to crackle* mix in ginger* garlic paste and green chile peppers, Sa'te 'ntil tender* then stir in tomato p'ree* chili po)der* salt* garam masala and )ater, Bring to a +oilR red'ce heat to lo) and simmer* stirring in honey and fen'greek, "lace chicken in sa'ce mixt're, Contin'e cooking for another C min'tes* or 'ntil chicken is no longer pink inside, Stir in fresh cream,

((((((((((((((((((

* Exported from MasterCook * B'ttered Saffron Rice Recipe By : Madh'r Oaffrey* p'+lished in #he #oronto Star Serving Si e : 8 "reparation #ime :$:$$ Categories : Rice East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = teaspoons saffron = ta+lespoons )arm milk ! ta+lespoon salt = c'ps +asmati rice < ta+lespoons +'tter :#he darker 7the redder9 the saffron colo'r* the +etter the 1'ality, %t 's'ally comes from Spain* +'t the +est* really expensive st'ff* is gro)n in ;ashmir* )here % )ent to see it gro)ing, #here are many different grades, Watch o't for fake or dyed saffron, B'y it from a relia+le so'rce, #o 'se it in a recipe* % roast it in a cast(iron pan 'ntil it5s crisp to dra) o't the colo'r* then cr'm+le it into l'ke)arm milk and let it sit for ? to < ho'rs,: "lace saffron in small* dry* hot pan over medi'm heat a+o't ! min'te or D'st 'ntil fragrant, Cr'm+le into milk, .ill large pot )ith a+o't !? c'ps )aterR add salt and +ring to +oil, Mean)hile* place rice in medi'm +o)l and cover )ith cold )ater, %mmediately drain rice thro'gh colander, Wash and drain t)o more times, When )ater is +oils* add rice and stir onceR +ring to +oil, Cook C min'tesR rice sho'ld +e slightly hard in the centre, 6rain in colander and place in ovenproof dish, 6ri le saffron milk over rice* tossing over a co'ple of times very gently, 6ivide +'tter into fo'r piecesR place over rice, C't pieces of al'min'm foil = inches larger than rim of dishR place on top of dish: place lid on foil, Bake in preheated ?$$. oven <$ to C$ min'tes* checking after <$ min'tes to see if rice is cooked, Serve saffron( colo'red streaked rice spooned on )armed platter,

(((((((((((((((((( * Exported from MasterCook * B'ttermilk ;hichidi Recipe By : Serving Si e : ! "reparation #ime :$:$$

Categories : East %ndian *%ndian

&ppeti ers

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>= c'ps ordinary rice (( 7not +asmati9 C c'ps +'tter milk ! ta+lespoon mixed gram dal (( 'rad dal I (( cashe)+its, = stalks c'rry leaves = red chillies = ta+lespoons ghee or oil salt to taste ! ta+lespoon chopped coriander !>= teaspoon c'min I m'stard seeds Aeat ghee* add dals and cashe) and cashe)+its, .ry till light +ro)n, &dd c'min I m'stard seeds* c'rry leaves red chillies and +'ttermilk in that order, &dd salt and rice and cook covered on lo) heat till done, Farnish )ith coriander Serve piping hot,

(((((((((((((((((( * Exported from MasterCook * B'ttermilk Sam+ar 7mor' ;' ham+'9 Recipe By : 6akshin +y Chandra "admana+han Serving Si e : < "reparation #ime :!:?$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! teaspoon red gram dal (( 7pigeon peas* toor (( dal9* picked over (( I Rinsed ! teaspoon +engal gram dal (( 7yello) split peas*

(( picked over (( I Rinsed chana dal9 !>= c'p )ater (( 7< fl o 9 ! piece fresh ginger (( 7! cm > !>=: long9* (( finely shredded = teaspoons c'min seeds ! ta+lespoon coriander seeds 8 green chilles (( 7chili peppers9 ? ta+lespoons grated fresh cocon't (( 7or9 < ta+lespoons flaked cocon't a little )ater = c'ps plain yog'rt (( 7!8 fl o 9 !>= teaspoon gro'nd t'rmeric salt (( to taste ! c'p chopped ash go'rd ***.ER #EM"ER%BF*** = teaspoons oil ! teaspoon +ro)n m'stard seeds ! teaspoon fen'greek seeds ! red chilli (( 7chili pepper9* (( halved !>= teaspoon asafoetida po)der a fe) c'rry leaves Soak the red gram dal and the Bengal gram dal in !>= c'p 7< fl o 9 )ater for ! ho'r, 6rain off )ater, "lace the soaked dals* ginger* c'min seeds* coriander seeds* green chiles* and grated cocon't in an electric +lender or food processor, &dd very little )ater and +lend ingredients to a fine paste, "lace the yog'rt in a +o)l, &dd the gro'nd paste* salt to taste* and gro'nd t'rmeric, Mix )ell and set aside, Chop the ash go'rd into ! cm 7!>= in9 pieces, Set aside, #EM"ER%BF: Aeat = teaspoons oil in a heavy sa'cepan, &dd m'stard seeds* fen'greek seeds* halved red chile* asafoetida po)der* and a fe) c'rry leaves, When the m'stard seeds spl'tter* add the chopped ash go'rd to the pan, "o'r in D'st eno'gh )ater to cover the go'rd, Cover pan* and simmer on a lo) heat 'ntil cooked, Bo) add the yog'rt mixt're and heat the sam+ar thro'gh gently, #ake care to prevent c'rdling, Serve hot )ith rice, &'thor5s note: -o' can make this sam+ar )ith any vegeta+le of yo'r choice: e,g, okra 7lady5s fingers9* eggplant 7a'+ergine9* s)eet peppers 7capsic'm9* or cooked diced potato, Hentil d'mplings can also +e 'sed instead of vegeta+les, .or a slightly different flavor* 'se !>< ( !>= c'p 7= ( < fl o 9 cocon't milk instead of grated or flaked cocon't, Gse 4 ( !$ ta+lespoons cocon't to make thick cocon't milk, Blend or

process the paste )itho't the cocon't and make the sam+ar the same )ay, O'st +efore serving* add the cocon't milk and stir to +lend )ell, :6akshin* Jegetarian C'isine from So'th %ndia*: +y Chandra "admana+han* !33<

(((((((((((((((((( * Exported from MasterCook * Ca++age and Carrot BahDi Recipe By : %ndian Ho)fat Cooking*R,Ra a1 7Mindy Mym'des9 Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry 6ressings Jegeta+les East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! ta+lespoon coriander seed (( cr'shed !>= teaspoon c'min seed = chiles (( driedR to ? < c'ps ca++age (( shredded ! c'p carrots (( diced !>? c'p tomato (( chopped !>< teaspoon t'rmeric ! green chile (( chopped "am or dry fry coriander* c'min seeds* and )hole chilis* Stir for a min over medi'm heat* or 'ntil chilis darken, &dd carrots* ca++age* tomatoes* then t'meric* green chilies*, Stir to mix thoro'ghly, Red'ce heat* cover* and simmer !C(=$ min'tes, Jegies sho'ld +e a little cr'nchy* +'t if yo' like mooshy* cook 5em a little longer,

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* Exported from MasterCook * Ca++age C'rry Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Eggplant *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = ta+lespoons oil ! teaspoon m'stard seeds ! teaspoon 'rad daal ! teaspoon c'min seeds ! green chile ! c'p mixed vegeta+les ! medi'm ca++age salt to taste !>4 teaspoon t'rmeric Aeat oil* m'stard seeds* Grad 6aal* c'min seeds* and green chile, Roast for a fe) seconds, &dd mixed vegeta+les, and ca++age, Sprinkle salt and t'rmeric, Cook on high heat for a co'ple of min'tes* then cover and

(((((((((((((((((( * Exported from MasterCook * Ca++age "acchadi Recipe By : Serving Si e : ! "reparation #ime :$:!C Categories : C'rry Jegeta+les *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>= c'ps ca++age (( grated ! teaspoon coriander seeds ! ta+lespoon tamarind paste < green chiles ! teaspoon c'min seeds ! c'p coriander leaves fe) c'rry leaves = ta+lespoons oil

salt (( to taste Aeat oil in a small skillet on lo) heat and )hen oil is hot add green chile and coriander seeds, .ry 'ntil the green chiles split and then remove them from the skillet, %n the remaining oil left in the skillet 7still on lo) heat9* add grated ca++age and salt and cover, %n C min'tes ca++age +ecomes soft, Bo) remove ca++age from skillet and let cool, %n a processor add ca++age* green chile* coriander seeds* tamarind paste* c'min seeds* coriander leaves and c'rry leaves and process for =(? min'tes, 6o not process for too long as it tastes +etter )hen it is slightly che)y, Foes )ell )ith hot )hite rice )ith a topping of +'tter* chapati,

(((((((((((((((((( * Exported from MasterCook * Ca++age "arathas Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Breads East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ? c'ps )heat flo'r ! teaspoon salt ! c'p shredded ca++age ! teaspoon finely chopped ginger ! teaspoon finely chopped green chillies ! teaspoon finely chopped coriander +'tter (( to fry "arathas are like chappatis +'t more often then not )ith a filling* they are eaten as a snack or )ith other dishes* sometimes they are eaten at +reakfast )ith yog'rt and tea, Ca++age parathas are a variation yo' can s)ap the ca++age filling for potato* )hich is the most common filling, Sieve flo'r and salt together mix )ell* p't in ca++age* corinder* ginger I chillies, &dd a+o't ta+lespoon of oil and )ith a little )ater form a soft and elastic do'gh, Roll into ro'nd shapes and shallo) fry 'ntil +oth sides are golden +ro)n, Serve hot )ith plain yog'rt or pickle,

(((((((((((((((((( * Exported from MasterCook * Ca++age "otatoes and "eas Molagootal Recipe By : Serving Si e : 8 "reparation #ime :$:$$ Categories : Jegeta+les Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= c'p m'ng dal !>= small ca++age (( chopped fine ! large +aking potato (( diced ! +'nch fro en peas ! teaspoon sam+ar po)der t'rmeric (( to taste salt (( to taste shredded dry cocon't (( soaked in a little ) m'stard (( 7seasoning9 'rad dal (( 7seasoning9 dry red chile po)der (( 7seasoning9 c'rry leaves (( 7seasoning9 oil (( 7seasoning9 Set dal to cook in a+o't = c'ps )ater and a to'ch t'rmeric, When dal is three(1'arters done add shredded ca++age* potatoes and a little more )ater if needed on top of the dal, &dd sam+ar po)der and salt, Cover )ith a lid and let it simmer a)ay another !$ to !C min'tes, Jeggies sho'ld +e done +'t still holding their shape, Stir in )et cocon't, Remove from heat, #op )ith seasoning as explained in previo's recipes, %f more partic'lar* grind fresh cocon't )ith roasted red chile po)der and roasted 'rad dal paste in lie' of the desiccated cocon't, Jariations: -o' can do a keerai 7spinach9 kootan )ith a little modification, &dd fresh cocon't gro'nd )ith roasted red chiles* 'rad dal and a little c'min, &lso yo' can cook toovar dal separately

or thro) veggies X dal in a cooker for a fe) min'tes* if yo' like, #his tends to overcook veggies +'t can +e done fast, So'rce: Shyamala "arames)aran

(((((((((((((((((( * Exported from MasterCook * Ca++age Sand)iches Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p ca++age shredded fine ! carrot c't in thin D'liennes = garlic pods !>= piece ginger !>= ta+lespoon +'tter salt to taste !>< teaspoon pepper po)der = slices sand)ich +read Aeat the +'tter in a skillet, &dd the ca++age and carrot, Stir fry till tender, &dd salt* pepper* garlic and ginger stir and remove, Cool the mixt're, "lace a spoonf'l of the mixt're on a slice of +read, "lace the other slice on top of it, Frill in a pre(heated oven 7sand)ich toaster may also +e 'sed9, Remove )hen golden +ro)n and sprinkle )ith fine grated cheese )hile still hot, Serve )ith tomato ketch'p or Mexican sa'ce,

((((((((((((((((((

* Exported from MasterCook * Ca++age Ste) 7Ca++age ;oot'9 Recipe By : 6elicio's Recipes .rom &ndhra +y ;ar'na Serving Si e : ! "reparation #ime :$:$$ Categories : Jegeta+les *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p t'r (( 7toor9 gram dal =$$ grams ca++age C$ grams .rench +eans ! ripe tomato ! dr'mstick ! teaspoon thick tamarind D'ice ! teaspoon s'gar ! teaspoon chile po)der !>= teaspoon asafetida !>= teaspoon peeled +lack gram dal !>= teaspoon +lack m'stard seeds ! ta+lespoon dhaniya seeds 8 pepper seeds cocon't (( 7a small piece9 salt (( to taste !, Boil dal, =, Chop vegeta+les into small pieces, Boil, ?, Mix +oth )ith chile po)der* salt* asafetida* s'gar and tamarind D'ice, <, Aeat oil, fry +lack gram dal and m'stard seeds, C, Frind cocon't* dhaniya seeds and pepper seeds, 8, &dd +oth masalas to the koot'* cook for C min'tes on lo) heat,

(((((((((((((((((( * Exported from MasterCook * Ca++age #horan Recipe By : Maya Bair 7kerala,org>c'isine9 Serving Si e : ! "reparation #ime :$:$$ Categories : *%ndian

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ? c'ps chopped ca++age !>= teaspoon t'rmeric po)der !>= teaspoon c'min seeds = green chiles (( 7to ?9 !>= c'p dried or fresh cocon't ? cloves garlic ! small onion (( optional ! teaspoon 'rad dal !>= teaspoon m'stard seeds ! teaspoon oil salt (( to taste Chop the onion, Aeat the oil on medi'm heat and add the m'stard seeds, When they pop* add the 'rad dal and c'rry leaves, #hen add the onions and sa'tQ 'ntil +ro)ned, Bo) add the ca++age* t'rmeric po)der and salt, Stir for a )hile* lo)er the heat and cook covered for five min'tes, Cr'sh the garlic and c'min seeds and add to the ca++age along )ith the green chiles and the cocon't, Stir for a fe) more min'tes and remove from heat,

(((((((((((((((((( * Exported from MasterCook * Ca++age #horan 7Stir(.ry9 Recipe By : Rasa W!* ;erala Jegetarian Resta'rant* Hondon Serving Si e : < "reparation #ime :$:CC Categories : So'th %ndian Jegeta+les &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>? c'p vegeta+le oil !>= po'nd potatoes (( 7peeled9* c't in ! (( cm c'+es = teaspoons m'stard seeds ! teaspoon 'rad dhal or +ro)n lentils (( optional !$ fresh c'rry leaves ! onion (( finely sliced = )hole green chiles (( 7trimmed9* halved (( length)ise ! teaspoon t'rmeric ! po'nd )hite ca++age (( finely shredded ! ?>< o'nces fresh grated cocon't

+'nche

salt and pepper fried green chiles (( to garnish

!, Aeat ? ta+lespoons of the oil in a large frying pan or )ok and fry the c'+ed potatoes for !$ min'tes* stirring occasionally* 'ntil they are golden on all sides, 6rain on kitchen paper and keep them )arm, =, Aeat the remaining oil, &dd the m'stard seeds and cook for ! min'te 'ntil they +egin to pop, &dd the 'rad dhal or +ro)n lentils* if 'sing* and c'rry leaves and cook for ?(< min'tes 'ntil the lentils are golden, &dd the onion and chiles and cook for C(8 min'tes 'ntil softened, &dd the t'rmeric* ca++age and salt and pepper, Mix thoro'ghly* cover and cook for a f'rther !$(!C min'tes 'ntil softened, ?, Stir in the fried potatoes and half of the fresh grated cocon't, Spoon into a )armed serving dish and sprinkle over the remaining cocon't, Serve garnished )ith fried green chiles, Recipes from :Rasa W!*: ;erala Jegetarian Resta'rant* 8 6ering St,* Hondon, E)ners>chefs 6as and &lison Sreedharan, 6escription: White potatoes and grated ca++age stained yello) )ith t'rmeric topped )ith :.rench c't: green chiles, So'rce: BBC Jegetarian &'g 34 Start to .inish #ime: $:CC BE#E: #horan is an essential dish that is served at every ;eralan feast, #he most important feast in the calendar is the ann'al Enam .east* )hich cele+rates the mythical ret'rn of a +enevolent and divine r'ler of ;erala, ;eralan is predominantly a Aind' state* so eating meat is not a traditional part of their c'lt're, Aome(gro)n spices* her+s and vegeta+les are a+'ndant in the co'ntryside and family recipes are passed do)n thro'gh the generations, Spices s'ch as chile* cloves* n'tmeg* coriander and c'min are )idely 'sed, Rice and cocon't are served )ith +itter go'rd* cassava* lentils and +ananas on +right green* fragrant +anana leaves,

(((((((((((((((((( * Exported from MasterCook * Ca++age With Milk Recipe By : Serving Si e : < "reparation #ime :$:=$ Categories : Jegeta+les Jegetarian *%ndian

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>= po'nds ca++age = medi'm onion (( finely chopped = green chiles 4 c'rry leaves ! c'p milk (( 7half 5n half9 !>< c'p oil !>< teaspoon m'stard seeds ! teaspoon Bengal gram !>= teaspoon red chile po)der !>< ta+lespoon t'rmeric salt (( to taste Aeat oil in a skillet and )hen oil is hot add m'stard seeds and Bengal gram, When m'stard seeds start popping add chopped onion* green chile* salt* t'rmeric and red chile po)der, .ry 'ntil onion t'rns transl'cent, Bo) add finely chopped ca++age and fry on medi'm heat for !C min'tes, Bext add milk and let cook on medi'm heat for <(C min'tes or 'ntil milk thickens slightly, Foes )ell )ith plain )hite rice* p'ri* paratha and chapathi,

(((((((((((((((((( * Exported from MasterCook * Ca++age With Enions Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! medi'm head ca++age = !>= medi'm onions 3 ta+lespoons oil 8 )hole fen'greek seeds !>= teaspoon )hole c'min seeds !>= teaspoon )hole +lack m'stard seeds !>= teaspoon )hole fennel seeds = cloves garlic (( minced a piece of ginger (( ! inch +y ! !>= (( inches* chopped

medi'm tomato !>= teaspoon gro'nd t'rmeric ! hot green chili (( thinly sliced ?>< teaspoon salt ! teaspoon garam masala ! ta+lespoon lemon D'ice C't ca++age in 1'arters, Remove the stem and hard core and shred ca++age length)ise as finely as yo' can, "eel = of the onions and c't them each into half* length)ise, Bo) slice finely into half circles, Aeat 8 ta+lespoons of oil in a !$ inch skillet over medi'm heat* add the fen'greek* c'min* m'stard* and fennel seeds, &s the seeds start si ling and changing color 7a+o't !$ seconds9* p't in the sliced onions, .ry them over medi'm heat for a+o't ? min'tes, &dd the shredded ca+age* stir a fe) times* p't the lid on* lo)er flame* and cook for !C min'tes, Gncover and cook over fairly lo) heat for ?$ min'tes* stirring occasionaly to prevent +'rning, Mean)hile* peel and coarsely chop the remaining !>= onion and p't it )ith the garlic* ginger* and tomato in +lender, Blend to a paste, %n a skillet heat the remaining ? ta+lespoons of oil, &dd the paste* the t'rmeric* and the green chili, .ry* stirring all the time* for 4 to !$ min'tes 7adding* if necessary* ! teaspoon of )arm )ater at a time to prevent sticking,9 When the ca++age has cooked for ?$ min'tes* add this fried paste mixt're* along )ith the salt* garam masala* and lemon D'ice, Stir and let cook for another C min'tes, serve )ith parathas* pooris* or chapatis* dal and rice and -og'rt )ith "otatoes, serves <(8

(((((((((((((((((( * Exported from MasterCook * Ca++age* Carrot &nd Enion C'rry Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : Main 6ish Jegeta+les *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= small ca++age ? medi'm carrots = large onions

! !>= !>< !>< !>< !>< !><

ta+lespoon ghee teaspoon c'min teaspoon t'rmeric teaspoon m'stard seeds teaspoon chile po)der teaspoon coriander teaspoon cinnamon po)der salt (( to taste

C't the ca++age into small pieces, %n a separate container c't carrots into thin ro'nds, "eel onions and c't into small pieces, %n a medi'm(si ed pan sa'tQ the onion )ith +'tter or margarine, When onions feel soft* add m'stard seeds, ?$ seconds after that add c'min po)der* coriander po)der* and t'rmeric po)der, Mix the spices, 6rop carrots in pan and sa'tQ, "'t the lid on for C min'tes, Bo) add ca++age, Mix all the vegeta+les together, &dd cinnamon po)der* salt* and chile po)der, "'t the lid on, Wait for C min'tes, #'rn over mixt're in pan, Make s're the spices don5t stick to the +ottom of the pan, "'t the lid +ack on and leave it another 4 min'tes, %f yo' )ant c'rry to +e softer* keep the lid on longer after cooking, Serve hot or )arm, So'rce: &nadi Baik in :Jegetarian Oo'rnal Reports:

(((((((((((((((((( * Exported from MasterCook * Cake and Oelly S'rprise Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! recipe eggless sponge cake ! packet stra)+erry Delly !$ fresh stra)+erries (( 7!$ to !C9

= ! !

c'ps C: x 8: strip !>= c'p

)ater paper (( )ax or thick +'tter (( paper +isc'its cr'm+led

Slice the cake in ? hori ontal parts, #ake a +o)l in )hich the cake fits perfectly, 7'se the tin 'sed for +aking the cake9, "lace the +'tter paper strip all along the inside +order vertically, Het the ends overlap, "lace the lo)er part of the cake into the tin keeping the +'tter paper strip 'p and aro'nd it, Boil the )ater* add Delly crystals* stir and dissolve )ell, "'t half the mixt're in the fill to chill, When thickened +'t not set* +eat )ith a spoon and po'r on to the layer of cake in the tin, Sprinkle a third of the +isc'its cr'm+s on it, "lace the centre layer of cake on top, "'t in the chiller for Delly to set, &lso place remaining Delly mixt're in free er to thicken save ! t+sp for top, Repeat as for a+ove, Cover )ith top layer of cake, "o'r the remaining Delly 7! t+sp9 over it* spread, Sprinkle remain cr'm+s* decorated )ith chopped stra)+erries, Chill for the topmost layer to set, #o serve very caref'lly insert a )ide spat'la 'nder the +ottom layer, Aold the +'tter paper tight aro'nd the cake and transfer to a cake plate, Caref'lly peel off +'tter paper, Serve immediately )ith or )itho't vanilla ice(cream, Serves(8 Making time (! ho'r 7excl'ding cake +aking time9 Shelf life (= days in chiller,

((((((((((((((((((

* Exported from MasterCook * Cake(like .ried Milk Balls in Scented Syr'p 7g'la+ Oam'n9 Recipe By : -am'na 6evi Serving Si e : ! "reparation #ime :$:$$ Categories : S)eets East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = !>= c'ps )ater = !>< c'ps s'gar ! ta+lespoon rose )ater (( 7or9 !>= teaspoon rose essence ghee (( for deep(frying = c'ps instant nonfat dry milk po)der ! !>= ta+lespoons self(rising flo'r !>= c'p )arm milk (( 7or9* as needed ! teaspoon ghee or 'nsalted +'tter #he do'gh for this dish takes only min'tes to assem+le* +'t the +alls m'st +e fried 'nder caref'lly controlled temperat'res, Some recipes call for more flo'r* +'t the less flo'r in the do'gh the +etter the 1'laity of the g'la+ Dam'n, #his recipe takes time and attention, !, Com+ine the )ater and s'gar in a ? 1rt pan over moderate heat and stir constantly 'ntil the s'gar is dissolved, Raise the heat and +oil for C min'tes, Remove the pan from the heat and stir in the rose )ater or essence and set aside, =, "o'r ghee to a depth of = !>= ( ? inches in any deep(frying vessel at least !$ inches in diameter, "lace over very lo) heat )hile making yo'r do'gh, ?, Br'sh a plate )ith a film of oil, "lace the milk po)der and flo'r on a sheet of )axed paper or in a small +o)l and mix thoro'ghly, Com+ine the )arm milk and ! tsp ghee in a large mixing +o)l, Sprinkle the dry mixt're )ith one hand* stir )ith the other hand to make a plia+le do'gh, Working 1'ickly* )ash and dry yo'r hands and r'+ them )ith oil, 6ivide the do'gh into =< portions and* exerting press're* roll each portion +et)een yo'r palms into a smooth +all, "lace the +alls on a plate, <, Raise the heat to moderately lo) and )hen the ghee reaches =!C degrees . 7!$= deg C9* slip in the +alls* one +y one, #hey )ill sink to the +ottom of the pan +'t do not try to move them, %nstead* gently shake the pan to keep the +alls from +ro)ning on D'st one side, &fter a+o't C min'tes* the +alls )ill rise to the s'rface, Bo) they m'st +e gently and constantly agitated )ith a )ooden spoon to ens're even +ro)ning, &fter C min'tes* the temp sho'ld increase to ==$ deg . 7!$< deg C9R after !$ min'tes to ==C deg . 7!$N C9R after !C min'tes to =?$ deg . 7!!$ C9, &fter a+o't =C min'tes* the +alls sho'ld +e golden +ro)n and the temp +et)een =<C(=C$ . 7!!4 ( !=! C9, Remove one +all and slip it into the syr'p, %f it does not collapse in ? min'tes* add the remaining +alls, Ether)ise* fry the +alls for a+o't C min'tes more, #he +alls sho'ld soak in the syr'p for at least = ho'rs +efore serving and may +e

stored* )ell sealed and refrigerated* for 'p to fo'r days, Ret'rn to room temp or )arm +efore serving, Makes =< g'la+ Dam'ns,

(((((((((((((((((( * Exported from MasterCook * Calc'tta Chicken C'rry 7M'rgi ;ari9 Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry Chicken *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! chicken (( 7?(< l+,9 ( c't into 4(!$ pieces ? ta+lespoons vegeta+le oil = medi'm yello) onionsR chopped (( (7a+o't ! c'p9 = large clov garlicR minced ! teaspoon minced fresh ginger !>= teaspoon gro'nd t'rmeric ! c'p )ater ! cinnamonR (( 7?(inch9 stick ? cracked green cardamom pods ( or =(? )hole cloves ! teaspoon salt gro'nd +lack pepper to taste #his recipe is an example of Calc'tta Oe)ish cooking )ith its signat're +lend of %ra1i and %ndian seasonings, "at chicken dry, Aeat oil in large sa'cepan or 6'tch oven over medi'm( high heat, &dd chicken and +ro)n on all sides* a+o't C min'tes per side, Remove the chicken, &dd onions and sa'tQ 'ntil soft and transl'cent* C(!$ min'tes, &dd garlic* t'rmeric and ginger and sa'tQ for = min'tes, &dd )ater* cinnamon* cardamom or cloves* salt and pepper, Ret'rn chicken to the pot, Bring to a +oil* cover* red'ce heat to lo) and simmer 'ntil tender* a+o't C$ min'tes, Serve )ith rice, Eriginal so'rce: #AE WERH6 E. OEW%SA CEE;%BF +y Fil Marks

C'rrent so'rce: :.rom &lsace to -emen* c'linary heritage explored: Betty Be)man

(((((((((((((((((( * Exported from MasterCook * Calc'tta C'rried .ish With Crisp Jegeta+les Recipe By : Serving Si e : = "reparation #ime :$:$$ Categories : .ish &nd Seafood *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= teaspoon to ?>< cayenne pepper ? ta+lespoons m'stard oil or light olive (( oil ! po'nd fresh salmon or red snapper (( filet !>= c'p +roccoli florets !>< c'p red +ell pepper D'lienne !>= c'p peeled (( sliced carrots !>< c'p petite peas (( fresh or fro en C )hole cloves ! =: piece cinnamon stick* +roken = green cardamom pods ! +ay leaf !>= c'p finely chopped onion = teaspoons grated fresh ginger ! ta+lespoon 6iDon(style m'stard < ta+lespoons plain yog'rt !>= teaspoon salt = teaspoons lemon D'ice fresh mint leaves for (( garnish #his +o'ntif'l com+ination of fish* simmered )ith plenty of fresh vegeta+les* comes from the +ay of Bengal, #he )hole spices 'sed in the recipe are not meant to +e eatenR remove them D'st +efore serving, Com+ine cayenne and ta+lespoon of the oil and r'+ over fish, Cover and marinate for !C min'tes, Mean)hile* com+ine +roccoli* +ell pepper* carrots and peas in a steamer over +oiling )ater, Steam 'ntil crisp(tender* a+o't < min'tes, Aeat remaining = ta+lespoons oil in a large* heavy skillet over medi'm(high heat, &dd cloves* cinnamon* cardamom and +ay leaf, Cook* stirring 'ntil fragrant* a+o't ! min'te, &dd onion and gingerR cook 'ntil onion is soft* a+o't ? min'tes, &dd fish in single layer, Stir in m'stard, Cook for a+o't ! min'te per side, Stir in yog'rt and salt, Simmer over lo) heat

stirring constantly* for ? or < min'tes, Mix in steamed vegeta+les, #ransfer fish into a heated serving platter, Spoon sa'ce and vegeta+les over, Sprinkle )ith lemon D'ice and mint leaves, So'rce: Haxmi Airemath )riting in the San .rancisco Chronicle* 8>=<>3=,

(((((((((((((((((( * Exported from MasterCook * Calc'tta "asta Sa'ce Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Sa'ces *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = ta+lespoons +'tter ! !>= ta+lespoons c'min seed (( cr'shed ! ta+lespoon paprika ? garlic cloves (( minced = ta+lespoons fresh ginger root (( minced = Dalapenos (( seeded and minced ? !>= c'ps chopped fresh or canned (( ( tomatoes ! teaspoon cardamom (( gro'nd !>= ta+lespoon garam masala !>= c'p plain yog'rt !>= c'p heavy cream (( 7opt5l,9 ( 7for richer sa'ce9 !>< c'p fresh cilantro (( chopped Sa'tQ c'min* paprika* garlic* ginger root and Dalapenos in +'tter 'ntil golden and fragrant* a+o't C min'tes, &dd tomatoes* cardamom and garam masala, Simmer gently 'ntil thickened* ?$ to 8$ min'tes 7depending on D'iciness of tomatoes9, &dd yog'rt* optional cream and cilantro, Aeat thro'gh* +'t do not +oil, Serve over co'sco's or pasta, #he editors )rote: :#he %talians do not have a corner on tomato sa'ce, We received recipes for ones of %ndian* Mexican* Cari++ean and other ethnic pers'asions ( many 1'ite complex and intrig'ing, Except perhaps for the garam masala 7for )hich yo' co'ld s'+stit'te commercial c'rry po)der9* this exotic dish co'ld come right from yo'r local s'permarket,: So'rce: Heesa #o)nsend of &'rora* ER in :Freat Spaghetti Sa'ce Cookoff:

((((((((((((((((((

* Exported from MasterCook * Canneloni 6elight Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ***.ER C&BBEHEB%*** = c'ps plain flo'r ! !>= ta+lespoons oil salt to taste ***.ER S#G..%BF*** !$ large spinach leaves, (( 7!$ to !C9 !>= c'p carrot grated !>= c'p spring onion finely chopped !>= c'p potato grated !>= c'p ca++age finely shredded !>= c'p capsic'm finely chopped ! c'p )hite sa'ce < ta+lespoon tomato ketch'p (( 7< to C9 = ta+lespoons oil chilli sa'ce as per taste salt to taste !>< c'p cheese ;nead do'gh* divide and roll into thin chappatis* 8: diameter, "'t plenty of )ater to +oil* add ! ta+lespoon oil, "'t some of the chappaties at a time +oil for !(! !>= min'te, Remove* drain, ;eep aside, Blanch the )hole spinach in the same )ater, 6rain* spread on clean kitchen napkin, ;eep aside, Aeat oil* add all the vegeta+les* stirfry for = min'tes, &dd ketch'p* salt* chilli sa'ce, "lace one chappati on a )ork s'rface, "lace one spinach leaf on it, Spread some st'ffing on it,

.old in opposite ends and roll lightly like a spring roll, Frease hands if re1'ired, "lace all the canneloni in a greased +aking tray, "o'r )hite sa'ce over it* sprinkle cheese, Bake in a hot oven till cheese melts, Making time: <C min'tes Makes: 4 servings

(((((((((((((((((( * Exported from MasterCook * Capsic'm and Ekra Jegeta+le Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = capsic'ms !$ lady5s fingers (( 7okra9 7!$ to !=9 ? green chillies finely chopped (( 7? to <9 ! ta+lespoon cocon't scraped ! teaspoon (( ! gram flo'r ! teaspoon lemon D'ice !>= teaspoon s'gar salt to taste ! ta+lespoon oil !>< teaspoon c'min I m'stard seeds mixed = pinches asafoetida (( 7= to ?9

!>4 teaspoon

t'rmeric po)der

Wash and )ipe okra, C't into !>=: slices, Wash and )ipe capsic'ms, Chop into 1'arters and halve them, Remove seedheads and stalks, 6o not remove all seeds, Aeat oil in a heavy pan, &dd okra slices and fry till +right and tender, 6rain and keep aside, &dd seeds and allo) to spl'tter, &dd asafoetida* capsic'm* chillies and t'rmeric, Stir fry till capsic'm is tender 7?(< min'tes9, &dd gram flo'r* salt and stir till )ell coated, &dd fried okra* salt* lemon D'ice and s'gar, Stir for =(? min'tes, Farnish )ith grated cocon't, Serve hot )ith +read* paratha or chapati, Making time: !C min'tes Makes: = servings Shelflife: Best fresh

(((((((((((((((((( * Exported from MasterCook * Capsic'm ;ar)ar Style Recipe By :

Serving Si e : ! "reparation #ime :$:$$ Categories : Spices &nd "astes *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( < capsic'ms c't in long strips !>< c'p pean'ts roasted and skinned ! stalk c'rry leaves < pinches asafetida ! ta+lespoon Daggery grated = ta+lespoons oil ! teaspoon m'stard seeds = )hole red chiles ***FR%B6 #E & "&S#E*** !>= cocon't grated and roasted = teaspoons split +engal gram ! ta+lespoon split +lack gram = teaspoons sesame seeds !>= teaspoon coriander seeds = strips tamarind c't in +its Frind the paste 'sing !>= c'p )ater, Aeat oil* add m'stard seeds* )hole chiles* allo) to spl'tter, &dd asafetida and c'rry leaves, Stir, &dd capsic'ms* stir fry for ?(< min'tes, &dd gro'nd paste* Daggery* salt* t'rmeric po)der and pean'ts, Stir and add !>< c'p )ater, Boil and simmer for N(4 min'tes, Fravy m'st +e thick, Serve hot )ith roti or rice, ;arnataka region

(((((((((((((((((( * Exported from MasterCook * Capsic'm Rice Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p "lain rice < Bell "eppers ! Hemon

! !>= ta+lespoons Frated dry cocon't !>< teaspoon #'rmeric po)der ? ta+lespoons Eil .or Seasoning: !>= teaspoon M'stard seeds ! teaspoon Black gram dhal = teaspoons Bengal gram dhal = Red chiles = C'rry leaves ! cashe) n'ts ! Roasted pean'ts .or masala po)der: 8 chiles ! piece Cinnamon = teaspoons coriander seeds != teaspoons c'min seeds ! !>= teaspoons +lack gram dhal ! !>= teaspoons Bengal gram dhal .ry the a+ove ingredients in a tea spoon of ghee or oil 'ntil golden +ro)n, "o)der and keep, Cook rice 'ntil ?>< cooked, 6rain )ater off the rice* spread and cool, Mix a teaspoon of oil or ghee to that and keep aside, Aeat oil and add seasonings one +y one and fry 'ntil golden +ro)n in color, &dd diced capsic'm and fry 'ntil soft, Red'ce heat and add grated dry cocon't, .ry 'ntil light +ro)nR add t'rmeric po)der* salt* and the cooked rice, .ry for a fe) min'tes 'ntil the rice is hot, S1'ee e lemon D'ice and po)dered masala, Mix )ell and garnish )ith c't coriander leaves,

(((((((((((((((((( * Exported from MasterCook * Capsic'ps Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( < medi'm capsic'ms (( firm !>= c'p corn kernels !>< c'p peas !>= c'p cheese grated !>= teaspoon garlic cr'shed

! ! !

green chilli cr'shed slice dayold +read ta+lespoon +'tter salt to taste

Choose capsic'ms )hich can stand erect on their +ase* for easier cooking, C't top like a small lid, ;eep stalks intact, R'n the +read in a dry mixie to form cr'm+s, "'t capsic'ms and tops in salty +oiling )ater for ?(< min'tes, 6rain* dot )ith +'tter and keep aside, %n a micro)ave proof large +o)l* place the +'tter, Melt in micro)ave for !$ seconds, Remove* add the )ashed kernels* peas and sprinkle some )ater, Cover )ith a loose lid or clingfilm 7pierce for steam to pass9, Micro)ave on medi'm for < min'tes, Remove* add chilli* garlic* half the cheese* salt and +read cr'm+s, Ret'rn to oven and cook on high for = min'tes, St'ff the mixt're into the capsic'ms, Sprinkle cheese on st'ffing and place lids +ack, Micro)ave open for = min'tes on high, Stand covered for ?(< min'tes, Serve hot )ith dinner rolls and ketch'p, Making time: =$ min'tes Makes: < servings

(((((((((((((((((( * Exported from MasterCook * Cari++ean C'rry Sa'cen %nfl'ence Recipe By : #he West %ndies Cook+ook ( Connie and &rnold ;rochmal Serving Si e : ! "reparation #ime :$:$$ Categories : 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! scallion (( chopped !>< c'p vegeta+le oil = ta+lespoons flo'r ! ta+lespoon c'rry po)der !>< teaspoon gro'nd c'min (( t'rmeric* allspice* (( ginger and (( +lack pepper !>= c'p cream of cocon't ! !>= c'ps +roth Bro)n scallion in oil, &dd flo'r and +ro)n for a min'te longer, &dd remaining ingredients and +ring to +oil, Serve hot on grilled fish or meat, Makes a+o't ! !>< c'p,

(((((((((((((((((( * Exported from MasterCook * Carrot and Capsic'm Raita 7-og'rt With Carrot and Capsic'm9 Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry *%ndian &mo'nt Meas're %ngredient (( "reparation Method

(((((((( (((((((((((( (((((((((((((((((((((((((((((((( = c'ps yog'rt (( )hisked ! carrot (( grated !>? capsic'm (( very finely diced ? ta+lespoons chopped coriander leaves = green chiles (( 7deseeded9* finely (( chopped ! teaspoon roasted gro'nd c'min seeds !>= teaspoon red chile po)der ! teaspoon chaat masala salt (( to taste &dd the salt* red chile po)der* chaat masala to the yog'rt and mix )ell, #aste and adD'st seasoning, &dd the carrot* capsic'm* green chile and coriander leaves, Mix )ell, -o' may not re1'ire the entire carrot* depending 'pon the si e of the carrot, #ransfer to a serving +o)l, Farnish )ith roasted c'min po)der, Refrigerate 'ntil re1'ired,

(((((((((((((((((( * Exported from MasterCook * Carrot &nd 6ry .r'its "ickle, 7FaDar* Sookha Meva B' &char9 Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Eggplant *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! kilogram carrots grated C$$ milliliter apple cider vinegar (( 7or )hite )ine (( vinegar9 C$ grams chile po)der (( 7medi'm heat9 7or to (( taste9 C$$ gram Daggery +lock (( 7light colo'red9 !$$ gram dried apricots (( 7seedless9 !C$ gram kharak (( 7if kharak is not (( availa+le increase (( dates to =C$ grams9 ? +'l+s garlic peeled and slit length)ise (( in < 1'arters !C$ gram seedless dates (( 7slit in t)o9 !$$ gram +lack c'rrents (( 7seedless9 !$$ gram resins (( 7seedless9

= =$$ = =

ta+lespoons cr'shed m'stard seed (( 7not completely (( po)dered9 gram dried figs (( 7c't in t)o after (( removing stems9 teaspoons t'rmeric teaspoons salt

Soak the kharak for < ho'rs in the C$$ ml vinegar and drain, Slit kharak length)ise in t)o and remove seeds, S1'ee e o't some of the D'ice from the shredded carrots( +'t not all, 7Retain the D'ice in a D'g9, %n the drained vinegar* add the shredded carrots* chile po)der* and salt, Boil the mixt're in a large sa'ce pan on medi'm heat 'ntil half cooked* stirring fre1'ently, 7a+o't half ho'r9, &dd some more vinegar* and>or retained carrot D'ice7only if mixt're appears dry9, &dd Daggery 7after +reaking>cr'm+ling the +lock in small pieces9, &dd kharak* m'stard* t'rmeric and garlic to the carrot mixt're, Cook on medi'm heat for a+o't !$ min'tes* stirring fre1'ently &dd apricots and dates and cook 'ntil the mixt're is thick and most of the li1'id is a+sor+ed, Stir fre1'ently 7 Bote that the pickle )ill soak 'p some of the li1'id )hile it is cooling9 &dd figs c'rrents and resins, Stir and cook f'rther for C min'tes, Remove from heat, Cool mixt're and +ottle in sterili ed Dars, Bote, %f the pickle appears some)hat dry after cooling* add some Folden Syr'p mixed )ith some s)eet sherry, Folden Syr'p co'ld +e made some)hat more li1'idy for easier mixing )ith the pickle +y first heating it a little for half a min'te or so in micro)ave or on stove, BE#ES, 6oes not need refrigeration, &nd keeps for several months, 6ried apricots )ith seeds 7Oardaloo9 are often not easily availa+le o'tside of the %ndo("akistan s'+continent, % have instead 'sed dried* seeded* orange colo'red apricots )hich are easily availa+le in s'permarkets, So'rce: B'rDin

(((((((((((((((((( * Exported from MasterCook * Carrot &nd "ean't Raita Recipe By : .emina Maga ine ( Mrid'la BalDek Serving Si e : < "reparation #ime :$:!$ Categories : *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = carrots C$ grams roasted salted pean'ts* gro'nd ! clove garlic *coarsely chopped ! green chile (( 7deseeded9* chopped !>< teaspoon salt (( 7or9* to taste ! !=C grams th c'rd !>= teaspoon s'gar !C grams coriander leaves* finely chopped 7& very tasty and easy to prepare side dish )hich has a high n'tritional val'e,9 "eel and grate the carrots coarsely, Cr'sh pean'ts )ith a )ooden pestle or rolling pin, Mix garlic* green chile and salt and cr'sh to a p'lp, Beat the c'rd 'ntil smooth and stir in the garlic mixt're, &dd the carrots* pean'ts* s'gar and coriander leaves 7if 'sing9 and mix thoro'ghly, #his raita complements almost any meal and can +e served as a relish )ith ka+o+s or pakoras,

(((((((((((((((((( * Exported from MasterCook * Carrot Cake With an %ndian .lavor ( Madh'r Oaffrey Recipe By : Serving Si e : 8 "reparation #ime :$:$$ Categories : 6esserts East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>= teaspoons vegeta+le oil ! c'p 'n+leached )hite flo'r

(( pl's extra for (( d'sting ! teaspoon +aking soda !>< teaspoon salt = large eggs !>< teaspoon gro'nd cardamom seeds ! c'p gran'lated s'gar !>< c'p softened clarified +'tter (( 7ghee9 ! !>= c'ps grated carrots (( firmly packed = ta+lespoons chopped pistachios = ta+lespoons chopped +lanched almonds = ta+lespoons raisins edi+le silver foil (( 7opt,9 :& characteristic s)eet of so'thern %ndia is carrot halvah* a rich* s)eet red'ction of carrots and spices that is almost f'dgelike in consistency, #his cake falls some)here +et)een this traditional treat and the pop'lar &merican carrot cake, %t has a dense text're and the 'nexpected flavor of cardamom* yet doesn5t re1'ire the tedio's cooking and stirring of a halvah, :Special %ndian dishes are often decorated )ith silver foil (( a microscopic thin sheet of edi+le* flavorless real silver* availa+le in %ndian groceries, We have c't edi+le foil into decorative shapes (( a tedio's +'siness that m'st +e done in a completely draft(less room (( +'t more managea+le solid toppings are c'stomary, :Serve this nontraditonal ending to yo'r %ndian meal )ith coffee that has +een +re)ed )ith a fe) cardamom seeds,: R'+ a ro'nd cake pan that is 3 inches in diameter and !(!>= inches in height )ith the vegeta+le oil and then d'st it very lightly )ith flo'r, "reheat the oven to ?C$ ., Sift ! c'p flo'r )ith the +aking soda and salt, Beat the eggs )ell in a large +o)l, &dd the cardamom* s'gar* and clarified +'tter, ;eep +eating 'ntil all the ingredients are thoro'ghly mixed, &dd the sifted flo'r mixt're to the ingredients in the large +o)l and fold it in gently )ith a spat'la, &dd the carrots* pistachios* almonds* and raisins, .old them in gently as )ell, #'rn the cake +atter into the oiled and flo'red cake pan and +ake for ?C to <C min'tes* or 'ntil a toothpick inserted in the center comes o't clean and the top is golden red, 6ecorate top i)th edi+le silver foil, * So'rce: World(of(the(East Jegetarian Cooking ( +y Madh'r Oaffrey * "'+lished in: #he Aer+ Companion

(((((((((((((((((( * Exported from MasterCook *

Carrot Aalva Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : S)eets *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( < po'nds carrots !>= gallon milk = c'ps s'gar = c'ps carnation milk po)der ! c'p oil !>< c'p n'ts to garnish Clean and grate the carrots, Aeat milk to +oiling and add the carrots, Cook 'ntil li1'id is almost gone* stirring to prevent sticking and +'rning 7? to < ho'rs9, &dd oil and cook more* stirring often* to roast the carrots )ell 7a+o't !>= ho'r9, &dd the po)dered milk and s'gar and cook 'ntil all the li1'id is gone and the mass does not stick to the sides, &dd the n'ts and raisins and t'rn off the heat, "o'r in a serving dish and serve )arm or cold, Will keep in the refrigerator for 'p to ! )eek,

(((((((((((((((((( * Exported from MasterCook * Carrot Aalvah Recipe By : #he -ogi Cook+ook* +y -ogi Jithaldas and S'san Ro+erts Serving Si e : ! "reparation #ime :$:$$ Categories : S)eets East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = c'ps carrots* = 1'arts milk = c'ps s'gar !>< c'p ghee or +'tter (( 7< t+sp9 slivered almonds ra) pistachios rose )ater * 7scraped if skins are noticea+le9: almost p'ree in C'isinart* or grate finely,

7-o' )ill need a heavy sa'cepan* a kitchen stool and a good +'t expenda+le +ook* as )ell as the ingredients,9 Bring milk to simmering, &dd carrots and cook over lo) heat* stirring* a+o't <$ min'tes, Read +ook )hile stirring, Scorching )recks it, &dd s'gar to carrot mix* keep stirring 'ntil it all dissolves, %t sho'ld +e 1'ite thick +y no)* almost leaving the pan, &dd ghee or +'tter and stir 'ntil it a+sor+s, #'rn it o't onto a platter and sprinkle slivered almonds and ra) pistachios over it 7a frill9, Sprinkle a little rose )ater over it 7another frill9, C't into +ite(si ed s1'ares, ;eeps very )ell in fridge,

(((((((((((((((((( * Exported from MasterCook * Carrot Aal)a Recipe By : Serving Si e : < "reparation #ime :$:!$ Categories : 6esserts *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ? c'ps grated carrot ! !>= c'ps half and half cream = ta+lespoons +'tter ! c'p s'gar !$ cashe) n'ts !C raisins !$ almonds !>= teaspoon cardamom po)der .ry grated carrot in a non (stick pan for C min'tes on high heat )hile stirring constantly, Bo) add cream* s'gar and lo)er heat to medi'm and cook 'ntil all the li1'id is a+sor+ed )hile stirring occasionally, Remove from heat, %n a small skillet heat oil and fry cashe) n'ts 'ntil light +ro)n, &dd raisins and remove from heat,

&dd this to the a+ove along )ith po)dered cardamom and chopped almonds, Serve hot, %f planning to store* then store the cooked carrot only, &dd the n'ts* raisins* cardamom po)der +efore serving and serve hot,

(((((((((((((((((( * Exported from MasterCook * Carrot Aal)a ( Ramanathan Recipe By : ;'mar Ramanathan Serving Si e : < "reparation #ime :$:$$ Categories : S)eets East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p +ro)n rice syr'p ! c'p +oiling )ater ? c'ps grated carrots !>= teaspoon gro'nd cardamom Savor this terrific dessert, 6issolve +ro)n rice syr'p in +oiling )ater, Stir 'ntil yo' get a consistent syr'p, &dd carrots and stir 'ntil the mixt're +ecomes semi(solid, &dd cardamom, Refrigerate +efore serving, Aints: !, &dd dried fr'its for variety, =, &dd = teaspoons of chopped cashe)s and almonds to enhance the flavor 7optional9,

(((((((((((((((((( * Exported from MasterCook * Carrot "od'th'val ( 6ry Carrot C'rry

Recipe By : So'thern 6elights +y "ar)athy &khiles)aran Serving Si e : 8 "reparation #ime :$:=$ Categories : 6als 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>4 po'nds carrots ! teaspoon t'rmeric ! teaspoon s'gar salt (( to taste ***.ER SE&SEB%BF*** ! teaspoon +lack m'stard seeds = teaspoons +lack gram dal = red chiles ! ta+lespoon cocon't oil ***.ER F&RB%SA%BF*** !>< cocon't (( grated < green chiles Scrape and c't carrots into ! cm, pieces, Wash and set aside, Aeat oil and add m'stard seeds* +lack gram dal and red chilies, When +ro)n* add carrots* t'rmeric* salt and s'gar, Cook on a lo) fire till done, R'n grated cocon't and green chilies in a mixie for a min'te and add to the cooked vegeta+les, Mix )ell and serve hot,

(((((((((((((((((( * Exported from MasterCook * Carrot "ongal Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p rice !>= c'p yello) gram dal !=C grams each carrots and peas !>= can cocon't milk

! ! = !

medi'm tomato teaspoon t'rmeric po)der green chiles small piec ginger fe) cilantro and mint leaves !>= teaspoon m'stard seeds !>? teaspoon salt < ta+lespoons oil #his is a medley of rice and p'lses )ith carrot and peas, "reparation time: !C min'tes Cooking time: !C min'tes !, 6ivide the cocon't milk in half =, Frind ginger and chiles to a paste, ?, Aeat < t+sp, oil and toss in the m'stard seeds, <, &dd the vegeta+les and fry for C min'tes, C, "'t in the ginger paste* tomato* salt and t'rmeric po)der, 8, Cover tightly and cook 'ntil the carrot and peas are almost done, N, Mix in the rice dal* half the milk along )ith eno'gh )ater to stand ! inch a+ove the rice, 4, Bring the )ater to a +oil, 3, Red'ce heat and cook 'ntil the rice is almost tender, !$, "'t in mint and coriander leaves, !!, "o'r in the other half of the milk and contin'e cooking 'ntil the rice is tender, !=, Remove from fire and serve hot,

(((((((((((((((((( * Exported from MasterCook * Carrot Raita Recipe By : Madh'r Oaffrey Serving Si e : 8 "reparation #ime :$:$$ Categories : East %ndian &ppeti ers

*%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = ta+lespoons vegeta+le oil ! teaspoon )hole +ro)n m'stard seeds ER s'+stit'te yello) seeds ! pinch asafetida 4 o'nces carrots (( 7peeled9* coarsely (( grated !>= teaspoon salt !8 o'nces plain yog'rt freshly gro'nd +lack pepper !>4 teaspoon cayenne pepper (( 7more or less9 "'t the oil in a medi'm frying pan and set over medi'm(high heat, When hot* p't in the m'stard seeds, &s soon as the m'stard seeds +egin to pop* a matter of seconds* p't in the asafetida, Stir once* then p't in the grated carrots, Stir and mix for !C seconds* then t'rn off the heat, &dd 1'arter teaspoon salt and mix again, Het the carrots come to room temperat're, Mean)hile* p't the yog'rt in a +o)l, Beat lightly )ith a fork 'ntil smooth and creamy, &dd 1'arter teaspoon of salt* some pepper and the cayenne* if 'sing* and mix, When the carrots have cooled off* mix them in, Serve at room temperat're or chilled, So'rce: :BBC .ood and 6rink: -ield: :! !>= c'ps:

(((((((((((((((((( * Exported from MasterCook * Carrot Salad With M'stard Seeds Recipe By : Madh'r Oaffrey ( as amended +y 6avid Smith !33N Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian Salads ( 6ressings &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( < large carrots (( peeled and grated

= =

ta+lespoons vegeta+le oil teaspoons +lack m'stard seeds half a lemon (( D'ice of 7or a lime for something really special9 salt and freshly gro'nd pepper (( to taste

& fresh tasting salad )hich goes )ell )ith some of the richer main dishes, #he m'stard seeds take on a n'tty taste )hen heated and com+ine )ith the lemon D'ice give a lovely +alance of tastes, #his is my version of a Madh'r Oaffrey recipe, !, "'t the grated carrots into a serving dish, =, Aeat the oil in a small pan over a moderate heat, ?, &dd the m'stard seeds and cook 'ntil they +egin to pop o't of the pan 7no longer or they )ill +ecome +itter9, <, "o'r the oil and m'stard seeds over the carrots, Stir to mix, C, Sprinkle salt and +lack pepper over the carrots and po'r on the lemon D'ice, Stir to mix, 8, #hat5s it! Eriginal recipe 7c9Madh'r Oaffrey !34= ( as amended +y 6avid Smith !33N

(((((((((((((((((( * Exported from MasterCook * Carrot Sip Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ? carrots fresh and D'icy ! ta+lespoon fresh cream ! ta+lespoon s'gar ? mint leaves (( 7? to <9

teaspoon lemon D'ice !>< teaspoon pepper po)der !>< teaspoon salt = !>= glasses )ater (( 7C$$ ml, approx,9 ! c'p )ater for +oiling carrots Wash carrots* scrape and c't in ch'nks, &dd )ater for +oiling* +oil* cover and simmer for C min'tes, Mince or chop mint leaves very fine, "o'r into large plate* cool very )ell, "'t carrots in a mixie* add lemon D'ice* salt* s'gar* pepper, R'n till carrots )ell p'lped, add )ater, R'n to mix )ell, When )ell +lended* strain thro'gh sieve, &dd mint* stir, Serve chilled in tall glasses* )ith a small s)irl of cream over top, Making time: =C min'tes Makes: ? glasses approx, Shelflife: Best fresh

(((((((((((((((((( * Exported from MasterCook * Carrot So'p 7indian9 Recipe By : Serving Si e : C "reparation #ime :$:?$ Categories : East %ndian &ppeti ers

*%ndian

So'ps &nd Ste)s

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( <$$ gram carrots ! large onion ! ta+lespoon moong dal ! c'p skim milk salt (( to taste fresh gro'nd +lack pepper (( to taste !, C't the carrots and onion into +ig pieces, =, &dd ? teac'ps of )ater and the moong dal and cook in a press're cooker, ?, When cooked +lend in a li1'idiser and strain, <, Aeat the milk and add to the so'p, Mix )ell, C, &dd salt and pepper and +oil for ! min'te, Serve hot,

(((((((((((((((((( * Exported from MasterCook * Carrot #h'r'm 7Frated Carrot C'rry9 Recipe By : Serving Si e : = "reparation #ime :$:=$ Categories : C'rry Jegeta+les *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p carrot (( grated ! pinch asafetida = green chiles (( finely chopped fe) coriander leaves = ta+lespoons oil = teaspoons lemon D'ice

salt (( to taste Aeat oil in a skillet, When oil is hot* add &safetida* grated carrot* chopped green chile* coriander leaves and salt, .ry for six min'tes on high heat, Remove from heat and add lemon D'ice, %t5s very good as a salad or a light c'rry )ith chappati, "reparation #ime: !$ min'tes Cooking #ime: !$ min'tes

(((((((((((((((((( * Exported from MasterCook * Carrot Gr'gai 7Carrot "ickle9 Recipe By : :So'thern 6elights: +y "ar)athy &khiles)aran Serving Si e : ! "reparation #ime :$:$$ Categories : Eggplant *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= po'nd carrots != green chiles* cleaned* finely chopped = inches ginger root(peeled* finely chopped ? lemons (( D'ice of salt (( to taste Scrape and c't carrots into !>= inch pieces and )ash, Mix together carrots* green chiles* ginger* salt and lemon D'ice in a pickle Dar, &llo) to stand for a+o't ? days and store in the refrigerator,

(((((((((((((((((( * Exported from MasterCook * Carrot(s)eet(potato C'rry Recipe By : Hadies Aome Oo'rnal Enline http:>>))),lhD,com Serving Si e : < "reparation #ime :$:=C Categories : Jegeta+les East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method

(((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! po'nd s)eet potato (( 7peeled9* c't in ! (( !>=: pieces ! po'nd carrots (( 7peeled9* c't in ! (( !>=: pieces )ater ! ta+lespoon vegeta+le oil !>= c'p finely chopped onion ! ta+lespoon minced garlic ! ta+lespoon minced Dalapeno pepper ! teaspoon grated fresh ginger root = teaspoons c'rry po)der !3 o'nces canned chickpeas (( drained and rinsed ?>< teaspoon salt co'sco's (( optional yog'rt (( optional !, Com+ine potatoes* carrots and !>= c'p )ater in shallo) =(1'art micro)aveproof dish, Cover and micro)ave on Aigh !< min'tes* stirring half)ay thro'gh, Het stand, =, Aeat oil in large skillet over medi'm(high heat, &dd onion* garlic* chile and ginger, Cook* stirring* 'ntil onion is transl'cent* C min'tes, Stir in c'rry po)derR cook ?$ seconds, Stir in vegeta+les )ith their li1'id* chick(peas* ?>< c'p more )ater and the salt, Simmer ? to < min'tes, Serve )ith co'sco's and yog'rt* if desired, BE#E: & vegetarian entr@e )ith an %ndian accent, %f yo' can5t find fresh s)eet potatoes* add one can* drained* )ith the other cooked vegeta+les, "rep time: =C min'tesR Micro)ave time: !< min'tesR 6egree of diffic'lty: easy

(((((((((((((((((( * Exported from MasterCook * Carrots With Cashe) B'ts Recipe By : %ndian Cooking* ;halid & i Serving Si e : 8 "reparation #ime :$:?C Categories : Jegeta+les East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method

(((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! po'nd carrots ! large onion < o'nces ghee (( 7or cooking oil9 = ta+lespoons fresh ginger ! teaspoon garam masala ! teaspoon chili po)der ! teaspoon flo'r !>= po'nd cashe)s !>< pint vegeta+le stock ! teaspoon salt = tomatoes Scr'+ the carrots and c't them length)ise into fairly thick strips, "eel and slice the onion, Aeat the ghee or cooking oil in a large sa'cepan and fry the onion and carrots, "eel the ginger and c't into length)ays strips, &dd the ginger* garam masala and chili po)der to the pan, Contin'e to stir and add the flo'r, &s the mixt're thickens* add the cashe) n'ts* stock and salt, Bring to the +oil and simmer )ith the pan covered for a+o't =$ min'tes 'ntil the carrots are f'lly soft, %f they soften sooner than this* they are ready, Chop the tomatoes coarsely and add to the pan, Cook for a f'rther ?(< min'tes and serve, #he c'rry sho'ld have a fairly thick sa'ce +'t if it is not thick eno'gh* rapidly +oil it to drive off any excess )ater,

(((((((((((((((((( * Exported from MasterCook * Cashe) Barfi Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Eggplant *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = c'ps cashe)s (( 'nsalted and gro'nd ! c'p s'gar !? o'nces evaporated milk !>= stick +'tter Melt !>= stick of +'tter in a heavy skillet, &dd milk, Stirring constantly* +ring to a +oil,

Ho)er heat and cook 'ntil milk thickens, &dd n'ts and s'gar, Stir, Cook for !$ min'tes, #'rn off heat, "o'r mixt're on to a flat dish and spread evenly )ith the +ack of a spoon, Cool, C't into small s1'ares,

(((((((((((((((((( * Exported from MasterCook * Cashe) B't C'rry Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = ta+lespoons oil ! medi'm(si e onion (( diced ! red chili (( seeded and minced ! teaspoon t'rmeric ! teaspoon coriander !>< teaspoon gro'nd cardamom = cloves garlic (( minced !>= teaspoon minced gingerroot ! cinnamon stick !>= teaspoon salt 4 o'nces ra) cashe)s (( 7a+o'ot = c'ps9 = medi'm(si e potatoes (( peeled and diced = c'ps cocon't milk Aeat the oil in a medi'm sa'cepan over medi'm heat and add the onion* chili* t'rmeric* coriander* cardamom* garlic* gingerroot* and cinnamon stick, Cook for = min'tes* stirring constantly, &dd all of the remaining ingredients and +ring to a +oil, Ho)er the heat* and simmer* partially covered* for =$ min'tes* or 'ntil the potatoes are tender and the sa'ce is thickened, Serve )ith rice, serves <

(((((((((((((((((( * Exported from MasterCook * Cashe) B't "akora Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( oil (( for deep(frying ***SE# !*** = c'ps cashe) n'ts (( chopped ?>< c'p +esan (( 7chickpea flo'r9 !>< c'p rice flo'r ***SE# =*** ! ta+lespoon green chiles (( chopped ! teaspoon garlic paste !>= c'p coriander leaves !$ mint leaves ? ta+lespoons +'tter salt (( to taste ***SE# ?*** < cloves cinnamon stick (( 7! inch9 ! cardamom !>= teaspoon coriander seeds !>= teaspoon c'min Frind Set ? into a po)der, &dd to the po)der all the ingredients of Set = and Set !* except for the cashe) n'ts, Mix thoro'ghly, Bo) add cashe) n'ts and mix )ell, ;eep adding a fe) drops of )ater )hile mixing so that the mixt're is semi(dry* D'st moist eno'gh to form into +alls, Break the do'gh into little +alls* or any other shape yo' desire 7small eno'gh to fry easily9, Aeat oil in a )ide skillet, When the oil is moderately hot* red'ce heat to lo), &dd do'gh +alls 7pakoras9 and fry over lo) heat s'ch that they t'rn light golden +ro)n, 6o not fry 'ntil deep +ro)n* +eca'se cashe) n't gives a +'rnt smell if over(fried,

#he pakoras can +e stored for at least a )eek, Cool )ell +efore storing in an airtight container, Bote: %nitially after removing from oil* pakoras )ill seem soft* +'t (( if yo' haven5t added too m'ch )ater (( they )ill harden and +ecome crisp, Foes )ell )ith ketch'p or other condiment sa'ces,

(((((((((((((((((( * Exported from MasterCook * Cashe) "aste Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Spices &nd "astes Cheese &nd Eggs *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>? c'p 'nsalted cashe)s Soak cashe)s in !>= c'p )arm )ater for !$ min'tes, 6rain, Frind to a smooth paste in a food processor,

(((((((((((((((((( * Exported from MasterCook * Cashe) Rice 7;aD' Chaaval9 Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! ?>< c'ps or vegeta+le stock = dried red chiles (( seeded 7optional9 ! cinnamon stick (( +roken 'p

!>< teaspoon salt ! teaspoon +'tter = !>< c'ps long grain rice C o'nces shelled ra) cashe)s &dd the stock and ! !>< c'ps )ater to a large sa'cepan )ith the chiles* cinnamon* salt* and +'tter, Bring to a +oil* stir in the rice and cashe)s* cover and cook over medi'm heat for =C min'tes* 'ntil the rice is tender, Serves C

(((((((((((((((((( * Exported from MasterCook * Ca'liflo)er &m+at Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = teaspoons s'nflo)er oil !>= teaspoon fen'greek seeds ! long slim dried red chillies (( chopped* 'p to = ? o'nces 'nroasted shelled cashe)s (( split ! ? o'nce )ho green +eans (( c't into ! inch (( pieces !C flo )ater ! medi'm ca'liflo)er (( a+o't !=o )hen (( o'ter leaves (( removed* c't into !>= inch florets ! teaspoon salt ! !>= o'nces ghee or 'nsalted +'tter ! medi'm onion (( a+o't 8o * finely (( chopped ! teaspoon t'rmeric ! !>= cocon't milk po)der 8 flo hot )ater !>= teaspoon tamarind concentrate or !t+sp lime D'ice Aeat the oil in a small sa'cepan over a lo) heat and fry the fen'greek and chillies 'ntil they are D'st a shade darker, Remove from the heat and cool, Cr'sh )ith a pestle and mortar* to make a paste 'sing the oil in

)hich they )ere fried, "'t the cashe)s and green +eans in a sa'cepan )ith the )ater and +ring to the +oil, Red'ce the heat* cover and cook for C min'tes, &dd the ca'liflo)er and salt, Cover and cook for a f'rther C min'tes, &dd the cr'shed spice paste and stir )ell, Remove from the heat, %n a separate pan* heat the ghee or +'tter over a medi'm heat and fry the onions 'ntil they are a pale golden colo'r* a+o't 8(N min'tes, Stir in the t'rmeric and fry for ! min'te, Stir this into the vegeta+les along )ith all the ghee or +'tter, Blend the cocon't milk po)der )ith the hot )ater and add to the vegeta+les, Ret'rn to the heat and +ring to a gentle simmer, &dd the tamarind and stir gently 'ntil dissolved, Cook gently )itho't a lid for C(8 min'tes, %f 'sing lime D'ice* add no) and remove from the heat and serve, Serve )ith +eef c'rry or m'tton c'rry and plain +oiled rice, 6%SCH&%MERV Copyright !338 ( Selec#J Ca+le Himited, &ll rights reserved, Carlton .ood Bet)ork http:>>))),cfn,co,'k>

(((((((((((((((((( * Exported from MasterCook * Ca'liflo)er and Broccoli So'p Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( C$$ gram +rocolli chopped into florets =C$ gram ca'liflo)er chopped into florets ! medi'm onion chopped

medi'm potato peeled chopped !>< teaspoon dried cr'shed her+s (( 7of yo'r choice9 (( optional = small stic celery chopped ! clove garlic cr'shed = c'ps )ater ! c'p skim milk < mint leaves finely chopped (( 7< to C9 ! teaspoon +'tter salt to taste fresh gro'nd pepper to taste Aeat +'tter in a large sa'cepan, &dd garlic and onion* stir fry till soft, &dd !!>= c'ps )ater* potato* celery* +rocolli and ca'liflo)er, Bring to a +oil, Red'ce heat and simmer till potato is tender,&dd her+s, Blend mixt're till smooth, &dd cornflo'r paste, Ret'rn to pan, Stir on high heat till it comes +ack to +oil, &llo) to +oil till thickened, &dd salt to taste* fresh gro'nd pepper* milk and parsley, Reheat +efore serving, Serve hot )ith so'p sticks and +'tter, Making time: =C min'tes, Makes for: < Shelf life: .resh piping hot

(((((((((((((((((( * Exported from MasterCook *

Ca'liflo)er and "ea Shaak Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Beans 6ressings Jegeta+les Jegetarian East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( 8 ta+lespoons cooking oil ! teaspoon m'stard seeds ! teaspoon c'min seeds ! medi'm ca'liflo)er (( divided into (( florets !>= teaspoon salt ! teaspoon gro'nd t'rmeric !>= po'nd fro en peas ! !>= teaspoons chile po)der = ta+lespoons gro'nd coriander !>= teaspoon garam masala Aeat the oil in a large* heavy pan, &dd the m'stard and c'min seeds* cover the pan for a fe) seconds* 'ntil the :popping: has stopped, &dd the ca'liflo)er* salt and t'rmeric and toss to cover the florets in oil, &dd the peas* chile po)der and gro'nd coriander* toss again to cover evenly, #'rn the heat do)n to lo)* cover tightly and cook 'ntil the ca'liflo)er is tender, Sprinkle )ith garam masala +efore serving, .rom :#he Jegetarian C'rry Book: +y &sha Baran,

(((((((((((((((((( * Exported from MasterCook * Ca'liflo)er &nd "otatoes 7&loo Fo+i9 Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry Jegeta+les *%ndian

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! medi'm ca'liflo)er = medi'm potatoes ! onion ! tomato ! clove garlic ! !: piece ginger ! pinch t'rmeric salt to taste pepper to taste garam masala to taste Make Masala )ith onion* garlic* ginger* and tomatoes, &dd t'rmeric and spices, Break the ca'liflo)er in flo)erettes and c't the potatoes into c'+es 74 pieces each9, &dd +oth to Masala and lo)er heat to simmer, Cover the pot 'ntil the ca'liflo)er and potatoes are coated,

(((((((((((((((((( * Exported from MasterCook * Ca'liflo)er &nd "otatoes With Black M'stard Seeds Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Jegeta+les *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = !>= c'ps c'+ed ne) potatoes ! small ca'liflo)er = teaspoons +lack m'stard seeds != fen'greek seeds (( 'p to !C ! teaspoon freshly gro'nd c'min seeds !>= teaspoon t'rmeric !>= teaspoon po)dered hot red chile (( pepper salt 8 ta+lespoons pean't oil = ta+lespoons minced garlic ! tomato (( chopped ! fresh serrano chiles (( chopped 7! to =9 ! c'p chopped cilantro leaves ! ta+lespoon lemon D'ice (( or to taste

"eel potatoes and c't into !>=( inch c'+esR place in a +o)l of )ater, Separate ca'liflo)er into flo)erets a+o't the same si e as the potato c'+es, Set aside, Mix m'stard )ith fen'greek in a small +o)l, Mix gro'nd spices together in a small +o)l* and add some salt, "lace all ingredients near the stove, Aeat oil in a pan 'ntil very hot, &dd )hole seeds all at once* keeping face a)ay from pan, Aave a lid ready to cover pan* if needed, &s m'stard seeds t'rn gray* lo)er neat to medi'm and add gro'nd spices, Cook for ! or = seconds* then stir in garlic* then tomato and green chiles, Cook for a+o't C min'tes, 6rain potatoes and add to pan* along )ith ca'liflo)erR cook for C min'tes* stirring to coat vegeta+les )ith spices, &dd !>= c'p )ater and !>= c'p cilantro, Cover and simmer 'ntil vegeta+les are tender, Check )ater level fre1'ently* and add more as needed, #aste for salt* add lemon D'ice* stir )ell* and serve garnished )ith remaining cilantro,

(((((((((((((((((( * Exported from MasterCook * Ca'liflo)er and Red Hentil C'rry Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : Main 6ish Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= c'p red lentils (( rinsed ! small onion (( chopped = teaspoons madras c'rry po)der !>= teaspoon salt !>< teaspoon t'rmeric < pl'm tomatoes (( chopped < c'ps ca'liflo)er florets ! Dalapeno pepper (( halved* ( seeded* (( thinly sliced ! ta+lespoon vegeta+le oil ! ta+lespoon c'min seeds ? cloves garlic (( minced = teaspoons minced fresh ginger !>< teaspoon cayenne pepper = ta+lespoons fresh lemon D'ice ! ta+lespoon chopped fresh cilantro ! teaspoon s'gar

%n a large sa'cepan over lo) heat* com+ine lentils* onions* c'rry po)der* salt* t'rmeric* and = c'ps )aterR +ring to a simmer, Cover and cook* stirring occasionally* 'ntil the lentils are soft and the sa'ce has thickened* a+o't <C min'tes, &dd tomatoes* ca'liflo)er* and Dalapeno peppers and simmer* covered* 'ntil the ca'liflo)er is tender* 4 to !$ min'tes longer, Remove from heat, Aeat oil in a small skillet over medi'm(high heat, &dd c'min seeds and cook for a+o't !$ seconds, &dd garlic and gingerR sa'tQ 'ntil the garlic is lightly +ro)ned* a+o't ! min'te, Stir in cayenne and immediately add the oil(spice mixt're to the ca'liflo)er mixt're, Stir in lemon D'ice* cilantro* and s'gar, #aste and adD'st seasonings )ith additional salt and cayenne, Serve over rice, So'rce: :Eating Well: Septem+er>Ecto+er* !33?

(((((((((((((((((( * Exported from MasterCook * Ca'liflo)er ;oott' 7Ca'liflo)er %n Spicy Cocon't Fravy9 Recipe By : So'thern 6elights +y "ar)athy &khiles)aran Serving Si e : 8 "reparation #ime :$:=$ Categories : Eggplant *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ?>< kilogram ca'liflo)er !$$ gram green peas (( shelled !>= teaspoon t'rmeric = ta+lespoons coriander leaves (( cleaned salt (( to taste ***#E FR%B6*** !>< cocon't (( grated ! teaspoon coriander seeds = red chiles ! C cm piece tamarind ! teaspoon cocon't oil ***.ER SE&SEB%BF*** ! ta+lespoon +lack m'stard seeds ! teaspoon +lack gram dal = red chiles (( +roken ! ta+lespoon cocon't oil Clean and c't ca'liflo)er into flo)erets, Wash )ell* along )ith the peas, #hen add t'rmeric and salt, Cook 'ntil done, Aeat oil and fry coriander seeds and red chiles 'ntil pink, Frind

this )ith the cocon't and tamarind to a thick paste, Aeat oil and add m'stard seeds* +lack gram dal and red chiles, When +ro)n* po'r over the vegeta+les, Mix in the gro'nd paste and coriander leaves, Bring to a +oil and serve hot, -o' can s'+stit'te okra 7c't in = cm, pieces9 for the ca'liflo)er, Emit peas,

(((((((((((((((((( * Exported from MasterCook * Ca'liflo)er Manch'rian Recipe By : Serving Si e : < "reparation #ime :$:<C Categories : *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ***SE# !*** = po'nds ca'liflo)er = egg )hites ! teaspoon gro'nd +lack pepper C ta+lespoons cornflo)er ! teaspoon garlic paste salt (( to taste oil (( to deep fry ***SE# =*** ! teaspoon garlic paste = teaspoons soy sa'ce ! ta+lespoon oil !>= c'p )ater Step !: Coat ca'liflo)er florets )ith egg )hites, Bo) sprinkle cornflo)er* salt* pepper* garlic paste on the florets and mix )ell, %n a deep skillet* heat oil on medi'm and )hen oil is hot* add florets to skillet and fry 'ntil light +ro)n, Remove from skillet and keep aside, Step =: Bo) in a deep and )ide skillet* heat one ta+lespoon oil on medi'm and add garlic paste, .ry for one min'te* then add soy sa'ce and )ater, Mix )ell and add the ca'liflo)er florets from step !, Mix contents of the skillet thoro'ghly and cover )ith a lid, Cook 'ntil all the li1'id is a+sor+ed, Foes )ell )ith Chinese fried rice, Makes a good snack,

((((((((((((((((((

* Exported from MasterCook * Ca'liflo)er Masala Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Eggplant *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = large red tomatoes ! small fresh cocon't ? ta+lespoons ghee ! c'p peas ! large ca'liflo)er c't into large pieces C green chiles ! teaspoon c'min seed salt to taste ! ta+lespoon chopped cilantro "l'nge tomatoes into +oiling )ater and simmer to loosen the skin, "eel* mash and strain the p'ree 7yo' can 'se canned to save time ( they D'st don5t have canned there9, Frate or grind fresh cocon't and extract the thick cocon't milk, Aeat oil and add peas( Sa'tQ for a fe) min'tes, &dd ca'liflo)er and Sa'tQ for a min'te, Make a fine paste +y grinding green chiles and c'min seed and add to pot, add salt and po'r in p'ree and cocon't milk, &llo) to cook on moderate heat 'ntil vegeta+les are cooked +'t firm, Farnish )ith coriander and serve hot, So'rce: ;ristin

(((((((((((((((((( * Exported from MasterCook * Ca'liflo)er "acchadi Recipe By : Serving Si e : ! "reparation #ime :$:=C Categories : *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( C$$ gram ca'liflo)er

= !>= !>= !>= !>= 8 N

ta+lespoons red chile po)der teaspoon fen'greek seeds teaspoon m'stard seeds c'p oil c'p lemon D'ice cloves garlic c'rry leaves salt (( to taste

C't ca'liflo)er into large florets and )ash thoro'ghly, Het them dry 'ntil all the )ater evaporates, When the pieces are dry c't them into very small pieces and keep aside, %n a small skillet fry fen'greek seeds on lo) heat 'ntil they change color, 7-o' need not add oil in the skillet9, Make into a fine po)der m'stard seeds and the a+ove fen'greek seeds, %n a pot add chile po)der* the a+ove po)der* lemon D'ice* garlic paste* oil* salt and c'rry leaves, Mix )ell and no) add the chopped ca'liflo)er and mix thoro'ghly, Cover and keep aside for three days, Stir the contents of the pot once everyday, %t is ready to +e eaten on the third day, Stored in a refrigerator* it can stay )ell 'p to !$ days,

(((((((((((((((((( * Exported from MasterCook * Ca'liflo)er "akora Recipe By : Serving Si e : < "reparation #ime :$:?$ Categories : *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = po'nds ca'liflo)er (( c't +ite(si ed pcs !>< c'p yog'rt (( 7thick9 ! c'p +esan (( 7chick pea flo'r9 !>< teaspoon +aking po)der !>= teaspoon carom seed (( 7aD)ain in Aindi9 !>< teaspoon red chile po)der !>< c'p )ater salt (( to taste

oil (( to deep fry %n a +o)l mix all the ingredients except ca'liflo)er pieces, #he +atter m'st have the same consistency as that of a cake, 6ip ca'liflo)er pieces in the +atter s'ch that they are completely covered )ith the +atter, %n a deep skillet heat oil on medi'm and )hen oil is hot add the +atter covered ca'liflo)er pieces, .ry 'ntil this +atch is a+o't half done 7D'st a+o't )hen the color of the +atter starts to change9 and remove from heat and keep aside, 6o the same for all the +atches, %n the end take the first +atch and refry them 'ntil they t'rn +ro)n, Repeat for the other +atches, Foes )ell )ith ketch'p,

(((((((((((((((((( * Exported from MasterCook * Ca'liflo)er "arathas Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Breads East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! ca'liiflo)er (( 7grated to tiny tiny (( pieces9 ! ta+lespoon salt = ta+lespoons grated ginger = cloves garlic (( 7to ?9 !>= ta+lespoon chilli po)der (( optional = ta+lespoons lemon D'ice ! !>= c'ps )heatflo'r = ta+lespoons freshly chopped coriander Gsing the plain flo'r* oil and a pinch of salt form a soft and elastic do'gh )ith )ater, Heave aside, %n the ca'liflo)er add the green chillies* corinder* lemon D'ice salt* s'gar* ginger and mix )ell, %n a shallo) frying pan heat a+o't ta+lespoon of oil and add c'min seeds once hot* )hen they pop add the sesame seeds and stir, Bo) add this 5)aghar5 7mixt're9 to the ca'liflo)er and mix )ell, #aste the ca'liflo)er to see if yo' need any more salt or chillies as )hen yo' cover them )ith the do'gh yo' may find that they need spicing 'p a +it more,

#ake a small peice of the do'gh in yo'r hand and roll o't forming a small circle, %f yo'r do'gh is sticky then roll o't onto a lightly flo'red s'rface, #ake some of the ca'liflo)er mix and form into a +all then place in the centre of the do'gh circle and p'll the o'tside edges together pinch at the top and gently flatten, Bo) roll o't again into a larger circle yo' may need to sprinkle some flo'r on the rolling o't s'rface, Shallo) fry on +oth sides 'ntil golden +ro)n, Serve hot or cold )ith plain yog'rt or tea or pickles or D'st on their o)n!

(((((((((((((((((( * Exported from MasterCook * Ca'liflo)er S'+Di Recipe By : Serving Si e : = "reparation #ime :$:$$ Categories : Jegeta+les East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! small ca'liflo)er ! c'p chopped tomatoes ! chopped green chilli ! ta+lespoon chopped coriander salt (( to taste ! teaspoon t'rmeric po)der ! teaspoon garam masala = teaspoons dhana Deer' (( 7coriander(c'min9 (( po)der !>= teaspoon cr'shed fresh ginger !>= c'p )ater (( 7approx9 ! ta+lespoon oil ! teaspoon Deera (( 7c'min seeds9 #his vegeta+le can +e eaten )ith chappaties * naan* rice or even +read, #he recipe sho)n +elo) sho'ld +e eno'gh for =(? people depending on the si e of the ca'liflo)er, Chop or seperate the ca'liflo)er into little pieces* )ash and clean thoro'ghly* in a )ok or pan heat the oil, Ence hot add the Deera seeds, Ence popped add the green chillies and the ginger, Bo) add the tomatoes, &dd salt* t'meric po)der* dhana Deer' po)der* garam masala and cook for at least C min'tes 'ntil the tomatoes change colo'r, Ence done add the ca'liflo)er

peices and )ater cover and cook on slo) heat 'ntil the vegeta+le is tender, -o' can add a teaspoon of s'gar if its too tart for yo', Make s're there is eno'gh )ater to cook the vegeta+le so it doesn5t stick to the pan, Serve )ith rice* naan* +read or )hatever,

(((((((((((((((((( * Exported from MasterCook * Ca'liflo)er With Enion and #omato Recipe By : Serving Si e : 8 "reparation #ime :$:$$ Categories : Side 6ish Jegeta+les *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! medi'm ca'liflo)er (( +roken into florets ! medi'm onion (( chopped ! =: piece ginger (( grated N ta+lespoons )ater C ta+lespoons vegeta+le oil 8 garlic cloves (( chopped ! teaspoon c'min ! teaspoon coriander = small tomatoes (( peeled I chopped !>= teaspoon t'rmeric !>4 teaspoon cayenne (( or to taste ! fresh green chile (( chopped ! ta+lespoon lemon D'ice ! !>< teaspoons salt !>< teaspoon garam masala Soak ca'liflo)er florets in )ater for ?$ min'tes and drain, Blend ginger and onion along )ith < #+sp, )ater 'ntil smooth, Set aside, Aeat oil in a skillet over medi'm heat 'ntil hot, Stir(fry garlic 'ntil it t'rns medi'm +ro)n, "'t in the ca'liflo)er florets and stir(fry for = min'tes, Remove the ca'liflo)er )ith a slotted spoon and p't in a pot, .ry the paste from the +lender for ! min'te, &dd c'min* coriander and tomatoes, Stir(fry 'ntil it changes color* red'cing heat if necessary to prevent +'rning, &dd t'rmeric* cayenne* green chile* lemon

D'ice and salt, Sprinkle )ith )ater if necessary to prevent sticking, #'rn heat to lo), Ret'rn ca'liflo)er to skillet )ith )hatever li1'id may have collected as it drained, Mix gently, &dd ? #+sp, )ater and +ring to a simmer, Cover and cook over gentle heat for C to !$ min'tes, #he ca'liflo)er sho'ld +e D'st done, Remove lid* sprinkle garam masala over the top, Stir to mix,

(((((((((((((((((( * Exported from MasterCook * Ca'liflo)er* "eas and "otatoes Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : Cocon't C'rry 6ressings "otatoes East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = c'ps ca'liflo)er (( c't into floret ? small potatoes !>? c'p oil !>4 teaspoon asafetida ! ta+lespoon +lack m'stard seeds 4 c'rry leaves ! c'p peas (( defrosted if fro en = fresh green chiles (( chopped !>< teaspoon t'rmeric !>< teaspoon salt !>= teaspoon s'gar = ta+lespoons dessicated cocon't = ta+lespoons cilantro (( chopped %f potatoes are ne)* don5t +other to peel them, 6ice, Warm oil in a large skillet, When hot* p't in asafetida follo)ed +y the m'stard seeds, When the seeds +egin to pop* add c'rry leaves and stir once, &dd potatoes* ca'liflo)er* peas* chiles* t'rmeric* salt and s'gar, Stir for = min'tes, &dd !>< c'p )ater and stir, &s soon as )ater +egins to +'++le* cover* t'rn heat to lo) and simmer for !$ to !C min'tes, Sprinkle )ith cocon't and cilantro and serve, So'rce: Madh'r Oaffrey* :& #aste of %ndia:

(((((((((((((((((( * Exported from MasterCook * Celery Seed Bread 7dana Roti9 7india9 Recipe By : %ndian Spice ;itchenR Monisha Bharad)aD Serving Si e : < "reparation #ime :$:!C Categories : 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ? !>= c'ps )hole )heat flo'r (( 7! l+9 = teaspoons ghee = ta+lespoons coriander leaves (( * chopped fine salt = teaspoons celery seeds corn oil (( * for +r'shing CEE;%BF #%ME: ?$ min'tes, "RE"&R&#%EB: !, Make a soft do'gh )ith the flo'r* ghee* coriander* salt* celery seeds and )ater as needed, =, 6ivide the do'gh into e1'al(si ed +alls a+o't ! inch in diameter, Roll o't each +all into a flat disc* d'sting the +oard )ith flo'r, ?, Aeat a griddle and place the roti on it, Red'ce the heat and cook 'ntil little +'++les appear on the s'rface, #'rn over and do the other side* +r'shing the roti )ith oil, <, Contin'e )ith all the rotis in this manner, SERJE hot )ith a c'rry* yog'rt and savo'ry pickle, BE#E: #his recipe is from the north and is one of the co'ntless rotis made there,

((((((((((((((((((

* Exported from MasterCook * Cendol Recipe By : Serving Si e : < "reparation #ime :$:=$ Categories : 6esserts *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = c'ps )ater !>< c'p cooked moong dal =C$ grams tapioca flo'r !>< teaspoon pandan essence !>< teaspoon green color ==C gram palm s'gar = c'ps cocon't milk !>< teaspoon salt cr'shed ice as re1'ired BR%BF the )ater to a +oil, &dd green color, Mix the cooked moong dal )ith tapioca flo'r and add to the +oiling )ater, Mix )ell to a smooth do'gh and add the pandan essence, ;nead )ell* roll o't into a sheet and c't into strips, Cook the strips in +oiling )ater and transfer them to cold )ater, ;eep the cendol aside, 6issolve palm s'gar in a c'p of )ater and set aside, Mix cocon't milk )ith salt, #o serve: "'t cendol into a tall glass* add palm s'gar syr'p* cocon't milk and top )ith cr'shed ice,

(((((((((((((((((( BE#ES : Cocon't cream dessert

* Exported from MasterCook * Cendol 7Cocon't Cream 6essert9 Recipe By : .emina Maga ine Serving Si e : < "reparation #ime :$:=$ Categories : *%ndian 6esserts &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = c'ps )ater

!>< c'p cooked moong dal =C$ gram tapioca flo'r !>< teaspoon pandan essence9 !>< teaspoon green color ==C gram palm s'gar = c'ps cocon't milk !>< teaspoon salt cr'shed ice (( as re1'ired Bring the )ater to a +oil, &dd green color, Mix the cooked moong dal )ith tapioca flo'r and add to the +oiling )ater, Mix )ell to a smooth do'gh and add the pandan essence, ;nead )ell* roll o't into a sheet and c't into strips, Cook the strips in +oiling )ater and transfer them to cold )ater, ;eep the cendol aside, 6issolve palm s'gar in a c'p of )ater and set aside, Mix cocon't milk )ith salt, #o serve: "'t cendol into a tall glass* add palm s'gar syr'p* cocon't milk and top )ith cr'shed ice,

(((((((((((((((((( * Exported from MasterCook * Ceylonese C'rried Rice Salad Recipe By : Cole "'+lishing Fro'p Recipe Collection Serving Si e : 8 "reparation #ime :$:$$ Categories : *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ? c'ps steamed long(grain )hite rice ! large red onion (( diced < stalks celery (( diced 4 green onions and tops (( finely chopped !>= c'p chopped fresh mint leaves !>< c'p minced candied orange peel !>< c'p minced crystalli ed ginger !>< c'p slivered +lanched almonds ! ta+lespoon sesame seed !>= teaspoon anise seed ! teaspoon minced fresh coriander = seedless oranges (( * see note !>= teaspoon cr'shed dried hot chiles Erange Finger 6ressing (( see recipe Egg Hace (( see recipe ! head c'rly endive trimmed* )ashed* and drained

= ! !>= ! small

oranges peeled and c't into rings papaya seeded and thinly sliced cantalo'pe or other small melon seeded and c't into thin )edges red onion (( for garnish c't into rings mint sprigs (( for garnish chapatis or flo'r tortillas (( for accompaniment

%n a large +o)l mix together rice* diced red onion* celery* green onions* mint* orange peel* ginger* almonds* sesame seed* anise seed* coriander* orange segments* and dried chiles, Chill )hile yo' prepare Erange Finger 6ressing and Egg Hace,

(((((((((((((((((( BE#ES : Separate seedless oranges into segments and c't into smaller than +ite(si ed pieces, #o assem+le* line a serving platter )ith endive, "o'r dressing into rice mixt're and gently toss, "ile salad into center of endive(lined platter, S'rro'nd )ith c't fr'it* sprinkle Egg Hace over top* and garnish )ith onion rings and mint sprigs, Serve )ith chapatis, -ield: 8 as a main dish or 4 as a appeti er,

* Exported from MasterCook * Ceylonese Ham+ C'rry Recipe By : Cole "'+lishing Fro'p Recipe Collection Serving Si e : 4 "reparation #ime :$:$$ Categories : Ham+ *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( < po'nds +reast of lam+ c't each rack into !: strips (( * see note ! ta+lespoon olive oil ! ta+lespoon vegeta+le oil = ta+lespoons Madras(style c'rry po)der ! teaspoon cr'shed dried hot chiles !>= teaspoon anise seeds ! teaspoon gro'nd cinnamon ?>< teaspoon fresh dill )eed or !>= teaspoon dried dill )eed 4 cloves garlic (( finely minced = ta+lespoons grated fresh ginger

! =

onion (( chopped light +eef +roth +ro)n s'gar distilled vinegar additional cr'shed dried hot chiles (( optional = medi'm onions c't into +ite(si ed ch'nks ! large +ell pepper seeded and c't into strips = medi'm cooking apples peeled* cored* I c't into +ite(si ed ch'nk = medi'm seedless oranges c't into thin slices )ith peels on !>= fresh ripe pineapple cored I c't into +ite(si ed ch'nks ! ta+lespoon cornstarch mixed )ith ! ta+lespoon )ater salt and fresh gro'nd +lack pepper !>= ta+lespoon minced fresh cilantro ! ta+lespoon minced fresh mint leaves < green onions and tops (( minced and peeled pineapple spears and mint sprigs (( for garnish "'t the meat in a large pot* cover )ith cold )ater* and +ring to a +oil, Boil for C min'tes and drain, Aeat the oils over high heat in a large skillet, %f they +egin to smoke* red'ce the heat slightly, &dd the her+s and spices* garlic* ginger* and onion, Stirring rapidly* cook for a+o't = min'tes* or 'ntil a paste is formed, &dd the meat and stir to coat all evenly, "o'r in the +roth* red'ce to a rapid simmer* and cook* stirring occasionally* 'ntil the meat is exceedingly tender, &dd the +ro)n s'gar and vinegar and taste, %f yo' )ant a more distinctly s)eet and so'r taste or more heat* add additional s'gar* vinegar* and red pepper at this time, &dd the onions* pepper* and fr'it and contin'e simmering 'ntil the apples are tender +'t not falling apart, Stir in the cornstarch mixt're and contin'e to simmer* stirring gently* 'ntil the sa'ce is thickened and glossy, &dd salt and pepper to taste, &dd the cilantro* mint* and green onions and stir lightly, "o'r into a heated serving platter, -o' may c't the remaining pineapple into spears to 'se for garnish along )ith sprigs of mint, Sometimes % set the spiked top of the pineapple in the center of the dish and ladle the c'rry aro'nd it, #his makes an attractive display, Serve )ith steamed )hite rice or saffron rice and hot steamed chapatis, 7Chapatis and flo'r tortillas are very similar,9

large c'ps !>= c'p !>< c'p

(((((((((((((((((( BE#ES : C't the strips of meat apart +et)een the ri+s, -ield: 8 to 4 servings, * Exported from MasterCook *

Ceylonese S)eet and So'r Chicken C'rry Recipe By : Cole "'+lishing Fro'p Recipe Collection Serving Si e : 4 "reparation #ime :$:$$ Categories : "o'ltry *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = small frying chickens (( c't into !: pieces = ta+lespoons olive oil = ta+lespoons +'tter = ta+lespoons Madras(style c'rry po)der ! teaspoon cayenne ! ta+lespoon grated fresh ginger < cloves garlic (( minced ! teaspoon gro'nd cinnamon !>< teaspoon fennel seeds !>= teaspoon gro'nd c'min !>= teaspoon coarsely gro'nd +lack pepper ! large onion (( chopped <$ o'nces pineapple ch'nks in D'ice drain +'t reserve D'ice !>= c'p pineapple D'ice ! c'p chicken +roth !>= c'p s'gar !>= c'p distilled vinegar salt = medi'm onions (( c't into !: ch'nks = celery stalks (( c't into !: ch'nks ! medi'm red +ell pepper seeded and c't into !>=: strips ! medi'm green +ell pepper seeded and c't into !>=: strips = small seedless oranges c't into thin rings )ith skin on ! lemon c't into thin rings )ith skin on ! c'p canned litchis (( drained ! c'p preserved k'm1'ats (( drained ! teaspoon minced fresh cilantro = ta+lespoons cornstarch mixed )ith !>< c'p )ater "'t the chicken +acks* necks* and gi+lets into a sa'cepan* cover )ith )ater* and +ring to the +oil, Red'ce the heat* cover* and simmer 'ntil the meat is falling off the +ones, Strain and reserve the +roth, %f it is not very flavorf'l give it a little help )ith po)dered +o'illon, Melt the oil and +'tter together in a large* heavy skillet or casserole, &dd the c'rry po)der and stir a+o't 'ntil slightly singed, &dd the next 4 ingredients and sa'tQ 'ntil the onions are soft +'t not yet +ro)ned, &dd the chicken and +ro)n )ell on all side, "o'r in the pineapple

D'ice and reserved +roth and simmer covered 'ntil the chicken is tender, &dd the s'gar and vinegar and simmer for a+o't = min'tes, #aste, %f yo' )ant a more distinct s)eet and so'r flavor add more s'gar and vinegar at this time, &lso add more cayenne if yo' )ant it hotter, &dd salt to taste, &dd the pineapple ch'nks and all the remaining ingredients except cornstarch mixt're* stir gently* and simmer for C min'tes, &dd cornstarch mixt'reR stir and simmer 'ntil sa'ce is glossy and slightly thickened,

(((((((((((((((((( BE#ES : Serve hot )ith steamed rice and steamed chapatis or flo'r tortillas,

* Exported from MasterCook * Chaamp Masala 7Ham+ Chops Masala9 Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Main 6ish Ham+ *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! ? in piece fresh ginger peeled and coarsely chopped ? ta+lespoons peeled and coarsely chopped garlic 8 lam+ chops from the ri+s (( 78 to 49 remove all extra fat 4 fl'id o'nces o grated or finely chopped tomatoes = medi'm si ed onions very finely chopped ! ta+lespoon cayenne != fl'id o'nces o Freek yog'rt +eaten ! !>= teaspoons salt ! teaspoon gro'nd roasted c'min seeds = teaspoon "'nDa+i garam masala ? ta+lespoons lemon D'ice = ta+lespoons fresh green coriander* chopped "'t the ginger and garlic into the container of an electric +lender )ith =(? ta+lespoons of )ater and +lend to a paste,

"'t the chops* tomatoes* onions* cayenne pepper* yog'rt* salt and ginger(garlic paste into a large )ok or heavy(+ottomed sa'cepan, Stir and +ring to the +oil, #'rn the heat to lo)* cover and simmer for C$ min'tes or 'ntil the chops are almost cooked, &dd the c'min seeds and simmer for !$ to !C min'tes or 'ntil the meat is tender and the sa'ce thick, &dd the garam masala and lemon D'ice and stir, Sprinkle fresh coriander over the top and serve, #%"S %n the "'nDa+* tomatoes are grated to make a p'ree((don5t +e tempted to 'se ready( prepared tomato p'ree instead of fresh, #he spice com+inations in garam masala vary in different parts of %ndia, %n the "'nDa+ this one )hich yo' can try making yo'rself is common: C t+sps coriander seeds* ? t+sps c'min seeds* = !>= t+sps +lack peppercorns* = !>= +lack cardamom seeds* = in cinnamon stick* <(C cloves* !>8 n'tmeg, "'t the coriander and the c'min into a cast(iron frying(pan over a medi'm heat, Stir 'ntil lightly roasted, &llo) to cool, Frind )ith the remaining ingredients in a clean coffee grinder and store in a tightly lidded Dar, "'nDa+ #his rich flavorf'l dish originates in the fertile "'nDa+* a state no) divided +et)een %ndia and "akistan, #here is nothing more important to a "'nDa+i man5s diet than +read* and meals are accompanied +y flat ro'nd corn+read rotis or rich* flaky pan(fried paratha layered )ith ghee 7clarified +'tter9, Rice is reserved for special occasions or for rice p'dding* for the only food that makes a "'nDa+i feel he has eaten a proper meal is his +read! -o' of co'rse* can serve this dish )ith plain +oiled rice, So'rce: Madh'r Oaffrey5s .lavors of %ndia

(((((((((((((((((( * Exported from MasterCook * Chaat 7fiery .r'it Salad9 Recipe By : Serving Si e : 8 "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ? po'nds mixed fr'it in season * < ta+lespoons fresh lemon D'ice = ta+lespoons cayenne ! teaspoon paprika ! teaspoon salt

! ! !

teaspoon teaspoon teaspoon

+lack pepper garam masala (( optional po)dered ginger (( optional

%n %ndian* this n'clear f'sion fr'it salad is sold from side)alk stands as a cooling snack on hot days, Serve )ith milder main dishes to ass're s'rvival to dessert, *incl'de = oranges and = slightly 'nderripe +ananas, Be s're to 'se ?(< more types of fr'it* s'ch as apple* pear* nectarine* honeyde) melon* pl'ms* g'ava* mango* pitted cherries* pineapple* ki)i* seedless grapes, "eel and seed oranges and chop in coarse ch'nks 7a+o't ! !>= inches9, "eel +ananas* chop then in !(inch lengths and add to the oranges, "eel and seed s'ch fr'its as apples and melons and chop in ! !>=(inch ch'nks, "lace all fr'it in a large serving +o)l and mix in lemon D'ice, Mix all the spices in a separate +o)l* po'r over the fr'it and mix )ell )ith yo'r hands, Cover the +o)l )ith plastic )rap and refrigerate 'ntil )ell chilled* at least ! ho'r,

(((((((((((((((((( * Exported from MasterCook * Chaat Masala Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! ta+lespoon Coriander Seeds ! ta+lespoon 6ry Red Chillies ! ta+lespoon C'min Seeds ! ta+lespoon &mch'r "o)der (( 7dry mango9 = ta+lespoons Black "epper ! teaspoon Black Salt (( 7rock form9 Slight roast dhania and c'min seeds separately, Frind all ingredients together,Store as general,

(((((((((((((((((( * Exported from MasterCook * Chai Recipe By : Making -o'r E)n Fo'rmet #ea 6rinks +y Mathe) #ek'lsky Serving Si e : = "reparation #ime :$:$$ Categories : Beverages East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = c'ps )ater = teaspoons loose +lack tea !>< teaspoon tea masala = cardamon pods = teaspoons s'gar !>= c'p milk ! ta+lespoon ginger (( peeled and sliced Com+ine the )ater* tea* masala* cardamon* and ! tsp of the s'gar in a large sa'cepan and simmer over lo) heat for C min, &dd the milk and the rest of the s'gar, &dd the ginger !(= min after that* or )hen the mixt're ret'rns to a simmer, Wait for !C(?$ seconds* then strain the tea into = c'ps, Bote: tea masala is a prepared spice mixt're of gro'nd +lack pepper* gro'nd cardamon* gro'nd cloves* and gro'nd cinnamon, %t is availa+le at most %ndian food markets or yo' can create yo'r o)n* depending on yo'r taste, Jariation: to make Chai % )itho't milk and s'gar* com+ine the )ater* tea* masala* and cardamon in a large sa'cepan and simmer over lo) heat for C min, &dd the ginger* )ait !C( ?$ seconds* then strain the tea into = c'ps,

(((((((((((((((((( * Exported from MasterCook * Chai ;'rdi 7k'rdish #ea9 Recipe By : :Sephardic Cooking: +y Copeland Marks Serving Si e : < "reparation #ime :$:$$ Categories : Beverages East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! ta+lespoon india tea leaves ! stick cinnamon (( 7< inch9 = c'ps +oiling )ater s'gar c'+es #he ;'rds like this s)eet* aromatic tea, #he c'+es of s'gar are dissolved in the mo'th as the tea is dr'nk* the s)eeter the +etter, !, "'t the tea and cinnamon in a tea pot and po'r in the +oiling )ater, &llo) to steep for C min'tes, Serve hot )ith s'gar c'+es,

(((((((((((((((((( * Exported from MasterCook * Chai #ea ( ! Recipe By : #he Coffee I #ea Exchange in Chicago* %H Serving Si e : ! "reparation #ime :$:$$ Categories : Beverages East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ***M&S&H& S"%CE M%K*** ! stick cinnamon (( 7! !>=:9 ? cardamom pods (( 7to <9 = +lack peppercorns (( 7to ?9

cloves 7to ?9 !>= teaspoon gro'nd ginger ***#E &SSEMBHE*** ! c'p )ater ! teaspoon s'gar ! teaspoon darDeeling tea leaves !>< teaspoon masala spice mix !>< c'p milk !, Frind cinnamon stick* cardamom* +lack pepper corns* and cloves to a po)der, Stir in gro'nd ginger, =, Com+ine )ater* s'gar* tea and !>< teaspoon spice mix in a pan and +ring to a +oil, Simmer for one min'te, ?, &dd milk* +ring to a +oil and simmer for ?(C min'tes, <, Strain into a m'g or teapot,

(((((((((((((((((( * Exported from MasterCook * Chai #ea ( = Recipe By : #he Coffee I #ea Exchange in Chicago* %H Serving Si e : ! "reparation #ime :$:$$ Categories : Beverages East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p )ater ! teaspoon s'gar ! teaspoon darDeeling tea leaves ! celestial seasonings +engal spice tea +ag !>< c'p milk Com+ine )ater* s'gar* tea leaves and tea +ag in a pan and +ring to a +oil, Simmer for ! min'te, &dd milk* +ring to a +oil and simmer for ?(C min'tes, Strain into a m'g or teapot,

(((((((((((((((((( * Exported from MasterCook * Chakli Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ? c'ps Rice flo'r ?>< c'p Grad dal (( 7roasted and gro'nd9 < ta+lespoons B'tter !>= c'p Milk = ta+lespoons White sesame seeds (( 7til9 Salt to taste Eil for deep frying Mix rice flo'r* 'rad dal po)der* salt* milk and til, &dd +'tter and knead into a soft non(sticky do'gh* adding )ater as necessary, Aeat oil, "lace a small 1'antity of do'gh in a chakli mo'ld and press thro'gh, While pressing* move the mo'ld in a circ'lar manner to g'ide the dropping flo) of the do'gh from its +ottom to fall gently into the hot oil in the form of a spiral in three to fo'r circles, 6eep fry in +atches till +ro)n and crisp, Remove* drain and store in airtight Dars, Serve* if desired* )ith pieces of fresh cocon't,

(((((((((((((((((( BE#ES : Makes ?$

* Exported from MasterCook * Cham Cham Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( C liters milk = c'ps vinegar = kilograms s'gar n'ts (( for garnish =$$ milliliters cream food coloring (( 7orange>pink9 "op'lar Milk 6essert from West Bengal, "reparation time: =C min'tes Cooking time: =$ min'tes !, Boil milk* add vinegar and stir 'ntil the milk c'rdles, =, "o'r it o't in cold )ater and strain* to get chaina, ?, Boil s'gar in )ater and make a thin syr'p, <, #he paneeer or cottage cheese sho'ld +e nicely +eaten and smoothened, %f fo'nd too soft* add fine )heat flo'r 7a little9 and form a soft do'gh, C, &dd pink color to the do'gh and mix, 8, Make o+long ( shaped pieces of this do'gh and add to the +oiling thin syr'p, N, When cooked* these +alls 7cham cham9 )ill float on top, 4, #ake little syr'p and f'rther dil'te it +y adding )ater, 3, Bo) dip the +oiled cham chams into this dil'ted syr'p and soak for 4 ( !$ min'tes, !$, Remove from syr'p and place the cham chams in a platter, "ipe o't some )hipped s)eetened cream over them, !!, Farnish the cham chams )ith chopped n'ts as toppings,

((((((((((((((((((

* Exported from MasterCook * Cham(cham 7pleas're Boats9 Recipe By : #he Aealthy C'isine of %ndia +y Bharti ;irchner Serving Si e : ! "reparation #ime :$:$$ Categories : S)eets East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ***.ER #AE 6GM"H%BFS*** fresh cheese ! teaspoon reg'lar cream of )heat !$ 'nsalted ra) pistachios (( 7to !=9* chopped ***.ER #AE S-RG"*** ! c'p s'gar < c'ps )ater ***.H&JER%BF*** ! dashes rose)ater (( optional #hese milky()hite ovals* floating in a clear s)eet sa'ce* are irresisti+le, !, Make s're that the fresh cheese is )ell drainedR too m'ch moist're may ca'se the d'mplings to crack as they cook, "lace the )ell drained and )ell kneaded cheese on a +oard, Sprinkle Cream of Wheat evenly over the cheese and knead again to 'niformly incorporate it, Het rest a fe) min'tes, =, "repare the d'mplings: "inch off portions of the do'gh and roll into +alls a+o't ! inch in diameter, Fently insert yo'r little finger half)ay into each +all* place ! or = pistachio +its in the indentation* and reshape into a smooth +all that doesnUt sho) any cracks on the o'tside, .latten into an oval a+o't = inches long and ?>< inches thick, 7Gse any remaining pistachios for garnish,9 ?, Make the syr'p: Bring the s'gar and )ater to a +oil in a deep pan a+o't !$ inches in diameter, Boil for !$ min'tes* then lo)er the heat, "lace each +all on a spoon and gently lo)er into the syr'p, Simmer* covered* ! ho'r, <, #ransfer cham(chams and any remaining syr'p to a large +o)l, Het cool* then refrigerate for several ho'rs or* for +est res'lts* 'p to = days, Sprinkle )ith rose)ater and decorate )ith any remaining pistachios, Makes a+o't =$ cham(chams,

(((((((((((((((((( * Exported from MasterCook * Chana 6aal Recipe By : &nita "al5s Bengali Cookery "age Serving Si e : ! "reparation #ime :$:$$ Categories : Main 6ish East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = c'ps chana daal !>= teaspoon t'rmeric ! !>= teaspoons geera (( 7c'min9 po)der ! !>= teaspoons salt (( 7or9* to taste = teaspoons s'gar (( 7or9* to taste = green chilli (( 7to9 ! cocon't (( optional ? %ndian +ayleaves (( 7to <9 ! teaspoon )hole geera (( 7c'min9 ! inch ginger (( peeled and chopped !>= teaspoon moori (( 7aniseed seeds9 ! teaspoon kal)anDi (( 7onion seeds9 ! dried red chilli (( 7to =9 4 )hole cardamom (( 7to !$9 8 cinnamon sticks (( 7to 49 6aal is central part of almost any Bengali meal* )hether it is served simply )ith rice and a chilli omlette* or as part of a tr'e feast, &ll daals are +ased ro'nd +oiled lentils* of )hich Chana is D'st one variety, Hike o'r "ila' rice it +ears little resem+lence to the dish yo' find in most %ndian resta'rants and a glance at the ingredients +elo) sho'ld tell yo' that it tastes delicio's, Ef all the spices yo' need the one most typical to Bengal is the ;al)anDi or onion seeds, %f yo' think yo' )ill str'ggle to get these spices* try the %ngredients section on o'r main page, &s part of this recipe yo' )ill discover the Doys of Shom+ar ( not to +e missed! "reparation: Wash and drain the daal 'sing hot )ater, &dd plenty of cold )ater and leave to soak for one to t)o ho'rs, 6rain, Cooking the 6aal: "'t the soaked daal in a large sa'cepan and half fill it )ith cold )ater, Bring to the +oil and +oil for ?>< ho'r 7if it starts drying o't )hilst +oiling yo' can add more hot )ater9, &dd salt and mix,

&dd the #'meric and C'min po)der and a little s'gar to taste, #ake t)o or three small fresh green chillis and open them to expose the seeds +y slicing them do)n their lengthR add these to the daal, .resh cocon't flesh is sometimes no) added ( try it if yo' can get a )hole n't, Aalve the cocon't and caref'lly remove the )hite p'lp, C't it into small s1'ares and fry it separately 'ntil it is D'st going +ro)n, %t can no) +e added to the daal, .rying the spices: %n a second sa'cepan yo' no) prepare the remaining spices for the shom+ar, Aeat a little oil to a high heat +'t not 1'ite smoking, &dd the red chillis and %ndian +ay leaves and lightly fry, #hen add the )hole geera* mo'ri* kal)anDi and chopped ginger, #he seeds sho'ld fry instantly, Remove the sa'cepan from the heat and immediately po'r the li1'id daal into the hot oil, Be caref'l as the com+ination is explosive! % 's'ally do this over the sink, #he +etter the :shom+ar: the +etter the taste of the daal, .inishing off: Aaving had the f'n off the shom+ar yo' are nearly there, "'t the sa'cepan )hich no) contains everything +ack on the stove and gently heat, -o' no) add the )hole Cardamom and Cinnamon sticks, #hese can +e added )hole to the daal* +'t if yo' are a+le to cr'sh them into a po)der first )ith a little mortar and pestle this gives even more flavo'r, -o' can also add a little +'tter at this point, Boil the )hole mixt're together for a f'rther !$ min'tes and check if yo' need to add more salt or s'gar, -o' are no) ready to serve the daal* tho'gh it )ill still taste )onderf'l if it is re(heated the next day,

(((((((((((((((((( * Exported from MasterCook * Chana 6al 7Small -ello) Hentils9 Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : *%ndian

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>= c'ps yello) split peas 7picked over (( )ashed and drained9 C c'ps )ater !>= teaspoon gro'nd t'rmeric = slices fresh (( 'npeeled ginger ?>< teaspoon salt !>< teaspoon garam masala ? ta+lespoons ghee !>= teaspoon )hole c'min seed = cloves peeled garlic (( chopped !>< teaspoon red chile po)der "'t the dal in a heavy pot along )ith C c'ps )ater, Bring to a +oil and remove any s'rface sc'm, &dd the t'rmeric and ginger, Cover* leaving the lid D'st very slightly aDar* t'rn heat to lo)* and simmer gently for ! !>= ho'rs or 'ntil the dal is tender, Stir every C min'tes or so d'ring the last half ho'r of cooking to prevent sticking, Remove ginger slices, &dd the salt and garam masala to the dal, Stir to mix, Aeat the ghee in a small frying pan over a medi'm flame, When hot* p't in the c'min seeds, & co'ple of seconds later* p't in the garlic, Stir and fry 'ntil the garlic pieces are lightly +ro)ned, "'t the chile po)der into the pan, %mmediately lift the pan off the heat and po'r its entire contents ( ghee and spices ( into the pot )ith the dal, Stir to mix, Serves < to 8, Ef all the dals* this one perhaps has the 5meatiest5 taste, &t its +est* it also has a gentle s)eetness, Chana dal is sold only +y %ndian grocers, %f yo' cannot find it* s'+stit'te yello) split peas, -o' co'ld serve this dal )ith rice* 5Chicken )ith #omatoes5* and 5Ca'liflo)er and potatoes5,

(((((((((((((((((( * Exported from MasterCook * Chana 6al "ilaf Recipe By : Aa)kins .'t'ra Cook+ook ( !34N S'pplement Serving Si e : 8 "reparation #ime :$:$$ Categories : 6als 6ressings East %ndian &ppeti ers Frains *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( ((((((((((((((((((((((((((((((((

vegeta+le oil +ay leaves peppercorns +lack cardamom pods (( * see note )hole cloves !>? cinnamon stick (( 7!: piece9 ! !>= teaspoons c'min seed ! !>= c'ps chana dal (( * see note (( 7soaked in )ater (( for = ho'rs and drained9 = !>= c'ps +asmati rice ! ta+lespoon salt < !>= c'ps )ater = 8 8 8 *availa+le at East %ndian food stores #o cook red'ced 1'antities: red'ce all ingredients proportionately +'t not +elo) one(fo'rth, !, Aeat oil in cooker on medi'm(high heat, &dd +ay leaves* peppercorns* cardamoms* cloves* cinnamon and c'min seed, Stir for a fe) seconds till c'min seeds darken a fe) shades, =, &dd dal, Stir fry for a+o't ? min'tes, ?, &dd rice, Stir fry till rice t'rns opa1'e 7approximately ? min'tes9, &dd salt and )ater, Stir, <, Close cooker, Bring to f'll press're on high heat, Red'ce heat and cook for ? min'tes, C, Remove cooker from heat, &llo) to cool nat'rally to C min'tes, "ress finger(tip control lightly to release press're, 8, Epen cooker, .l'ff 'p rice gently )ith a fork to separate grains, 6iscard +ay leaves* cardamoms and cinnamon, Serve hot* accompanied )ith yog'rt,

!>= c'p

(((((((((((((((((( * Exported from MasterCook * Chana 6hal 7or 6al9 Recipe By : Serving Si e : 8 "reparation #ime :$:$$ Categories : 6als 6ressings

East %ndian Chiles

&ppeti ers *%ndian

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( 4 o'nces chana dhal ! teaspoon t'rmeric !>< teaspoon salt (( 7optional9 = green chilies (( split ! ta+lespoon corn oil ! teaspoon m'stard seed ! medi'm onion (( finely sliced ! clove garlic (( finely sliced !>= teaspoon cayenne pepper Wash peas in cold r'nning )ater, When )ater r'ns clear set aside to soak for < ho'rs, 6rain peas and p't in sa'ce pan )it t'rmeric* salt* and green chilies, &dd eno'gh )ater to cover +y ! inch* and +ring to a +oil, "artly cover pan* red'ce heat and simmer for ! ho'r or 'ntil )ater has +een a+sor+ed and peas are tender +'t not m'shy, &dd more )ater if necessary Mean)hile* heat corn oil in a skillet, &dd m'stard seeds and cover pan, Sa'te for = min'tes, Gncover pan* add onion and garlic* fry 'ntil golden, Stir in cayenne pepper and cook for ?$ seconds, &dd cooked spices to the peas, Stir cook for = min'tes, Serve hot,

(((((((((((((((((( * Exported from MasterCook * Chana Masala Recipe By : ;a+o+(n(C'rry Serving Si e : < "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! can chickpeas (( 78 o 9

cloves garlic (( peeled !>= medi'm onion (( thickly sliced ! inch peeled ginger (( c't in thin strips !>= tomato (( sliced = ta+lespoons onion po)der !>< teaspoon red chili po)der !>< teaspoon paprika !>< teaspoon t'rmeric !>= teaspoon gro'nd coriander !>= teaspoon s'gar !>= teaspoon salt ? green cardamoms ? cloves ! +ay leaf !>= stick cinnamon = teaspoons gro'nd fennel po)der = teaspoons fresh cilantro = teaspoons lemon D'ice !8 o'nces )ater Aeat heavy(+ottom pan* and add ! #, canola oil, &dd = #, smashed green cardamom* smashed cloves* +ay leaf* and cinnamon stick, Roast a+o't ! min'te, &dd onions* cook 'ntil +ro)n* then add sliced ginger and smashed garlic, Cook 'ntil +ro)n* then add tomatoes* chick peas and !8 o , )ater, &dd all gro'nd spices* s'gar and salt, Cook C to N min'tes* covered, &dd gro'nd fennel and cilantro, Cook 'ncovered = min'tes, &dd lemon D'ice* remove from heat* cover* and let sit, Serve,

(((((((((((((((((( * Exported from MasterCook * Chand ;a #'kda Recipe By : Serving Si e : ! "reparation #ime :$:!C Categories : S)eets *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = +read slices oil for frying ?$$ milliliter s'gar syr'p

!C$ = ! C$

milliliter ra+ri ta+lespoons +randy sheet silver varakh grams mixed dry fr'its (( chopped ***.ER #AE F&RB%SA*** a handf'l of chopped n'ts (( fried a fe) drops of +randy

CG# each +read slice in a circle and then in 1'arters, Aeat oil and deep fry the +read pieces in hot oil 'ntil golden +ro)n, Sprinkle a little s'gar syr'p over the +read pieces, Mix the ra+ri and +randy )ell, &rrange the +read pieces on a plate, Coat them )ith +randy flavored ra+ri, 6ecorate )ith silver varakh, Sprinkle chopped n'ts and a little +randy on top +efore serving,

(((((((((((((((((( BE#ES : .rench toast served )ith ra+ri, Makes 4 pieces

* Exported from MasterCook * Chandni ;orma Recipe By : Serving Si e : < "reparation #ime :!:$$ Categories : Meat *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( 4 chicken +reasts* 'nsalted +'tter to sear the chicken ***.ER #AE M&R%B&6E*** 8$ grams yog'rt cheese = ta+lespoons cream (( 7?$ ml9 =$ grams ginger paste (( strained !$ grams garlic paste (( strained Salt to taste ***.ER #AE FR&J-*** C ta+lespoons desi ghee (( 7clarified +'tter9 !4 +lack peppercorns 4 cardamoms 8 cloves C cm cinnamon = +ay leaves = !>= grams shahDeera

=$$ =$ !$ !C$ !$ = ?$ !

gram onion paste (( +oiled grams ginger paste (( strained grams garlic paste (( strained gram c'rd grams green chile paste ta+lespoons almond paste (( fried 7?$ g9 grams ma)a ! liter clear chicken stock Salt to taste ?>< teaspoon cardamom po)der (( 7< g9 !>= teaspoon rose petal po)der = teaspoons lemon D'ice (( 7!$ ml9 ***.ER #AE F&RB%SA%BF*** != pistachios (( +lanched* peeled (( and sliced = sheets silver varakh

* p't +reasts +et)een plastic )rap and slightly flatten )ith a kitchen mallet #o prepare the marinade: Whisk yog'rt cheese in a +o)l, &dd the remaining ingredients and )hisk again 'ntil )ell +lended, Evenly r'+ the chicken +reasts )ith the marinade and keep aside for ?$ min'tes, .or the searing: Melt +'tter in a frying pan and add the marinated chicken +reasts, Sear over high heat for fo'r min'tes* t'rning once, Remove to an a+sor+ent paper to drain excess fat and keep aside, Whisk the c'rd in a +o)l* add the green chile paste and )hisk again 'ntil )ell +lended, Either cr'm+le the ma)a or pass it thro'gh a fine mesh sieve to remove l'mps, Aeat desi ghee in a pan, &dd peppercorns* cardamoms* cloves* cinnamon* +ay leaves and shahDeera, Stir over medi'm heat 'ntil the cardamoms +egin to change color, &dd the +oiled onion paste and stir(fry 'ntil the ghee floats to top, &dd ginger paste and garlic paste and stir( fry 'ntil specks of ghee +egin to appear on the s'rface, &dd the c'rd mixt're and stir(fry 'ntil specks of ghee +egin to appear on the s'rface, &dd almond paste and ma)a* and stir(fry 'ntil ghee floats on top, &dd stock and +ring it to a +oil, Ho)er the heat and simmer* stirring occasionally* 'ntil red'ced +y a 1'arter, Remove and pass the gravy thro'gh a fine(mesh so'p strainer into a separate pan, Ret'rn the gravy to heat, &dd the seared chicken and +ring it to a +oil, Ho)er the heat and simmer* stirring occasionally* 'ntil the chicken is cooked and the sa'ce is 1'ite thick, &dd cardamom po)der and rose petal po)der, Stir )ell, Sprinkle lemon D'ice* stir and remove from heat, &dD'st the seasoning #o serve: &rrange t)o +reast pieces on each of the fo'r individ'al plates, "o'r the sa'ce over and garnish )ith pistachio slivers, Cover )ith silver varakh and serve )ith +aakarkhaani,

((((((((((((((((((

* Exported from MasterCook * Chandni Jegetarian C'isine5s B, &merican Blackeyes 7Ho+hia9 Recipe By : Chef(o)ner ;'ldip Chand of Chandni Jegetarian C'isine Serving Si e : 8 "reparation #ime :$:$$ Categories : 6als *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = c'ps +lackeyed peas ! !>= teaspoons salt to taste ! !>= teaspoons gro'nd coriander ?>< teaspoon gro'nd c'min !>= teaspoon gro'nd t'rmeric = ta+lespoons oil ! small onion (( chopped = large clov garlic (( chopped ! piece ginger root (( 7?>< inch9* peeled (( and chopped !>= teaspoon c'min seeds (( 7scant9 ! medi'm tomato (( chopped Move over Aoppin5 OohnR +lackeye peas is steppin5 o't %ndian style, #his dish is from Chef( o)ner ;'ldip Chand of Chandni Jegetarian C'isine of %ndia in C'lver City* C&, Ae is from the "'nDa+ and the man kno)s his dals, %n pot soak +eans overnight in )ater to cover genero'sly, Bext day* drain +eans* cover )ith fresh )ater and +ring to +oil, &dd salt* coriander* c'min and t'rmeric, Simmer 'ntil +eans are D'st tender* a+o't ?$ to <C min'tes, Aeat oil in deep sa'cepan, &dd onion* garlic* ginger and c'min, .ry !$ min'tes and add tomato, Cook another C min'tes and add +eans and cooking li1'id, Contin'e to simmer* 'ncovered* 'ntil +eans are soft +'t not completely dissolved, Mixt're sho'ld +e so'py, Makes 8 to 4 servings,

(((((((((((((((((( * Exported from MasterCook * Chandrahara Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>= c'ps plain flo'r ? ta+lespoons ghee !4 cloves (( 7!4 to =$9 !>= teaspoon cardamom po)der ! !>= c'ps s'gar ! c'p khoya ghee to deep fry "'t khoya in fridge for ?$ min'tes, ;eep there till 'sed, &dd ! c'p )ater to s'gar and +ring to a +oil, &dd = ta+lespoon milk to the syr'p and remove sc'm )hich comes on top, Er simply strain, Boil syr'p till sticky +et)een finger and th'm+, Cool to room temperat're, Mean)hile* add ghee to flo'r and mix till cr'm+ly, &dd eno'gh )arm )ater to make a medi'm stiff do'gh, 6ivide into !4(=$ parts* and roll into +alls, Roll each into a thin chappati, .irst fold in half and then 1'arter, %nsert a clove a the center to hold all the folds together, 6eepfry in hot ghee on lo) till very light +ro)n, 6rain and keep aside, Repeat for all do'gh, Break khoya till corase cr'm+s are formed, Mix the cardamom and khoya into the cooled syr'p, Chill syr'p, Store triangles in a tight container, Ene ho'r +efore serving* immerse the triangles in the syr'p, #ake care not to make the cr'm+s fine* or it )ill +ecome pasty, .or serving* place a triangle in the +o)l and po'r a spoonf'l fo syr'p on top,

Serve cold, Making time: <C min'tes Makes: !4(=$ pieces Shelflife: 6ry triangles ( !C days in airtight container* syr'p ( ! day

(((((((((((((((((( * Exported from MasterCook * Channa Bhat'ra Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ***.ER CA&BB&*** ! c'p ka+'li channa soaked overnight ! large tomato = large onions ! !>= ta+lespoons chopped coriander ! teaspoon ginger grated ! teaspoon garlic cr'shed ! lemon (( 7D'ice extracted9 = ta+lespoons oil (( ! ta+lespoon ghee ! teaspoon tea leaves (( 7tied into a po'ch (( in a small piece of (( clean m'slin cloth9 < green chillies slit = +ay leaves ! teaspoon s'gar ! teaspoon c'min seeds ***6R- M&S&H&S *** ! teaspoon red chilli po)der

!>= teaspoon cinnamon ( clove po)der (( t'rmeric po)der !>< teaspoon garam masala (( pepper po)der salt to taste ***.ER BA&#GR&*** = c'ps plain flo'r (( 7maida9 = ta+lespoons c'rds = ta+lespoons +'tter or oil !>= teaspoon soda +icar+ salt to taste Milk to knead do'gh oil to deep fry Sieve together flo'r* salt and soda, &dd and mix in c'rds and oil, &dd eno'gh milk to knead into a soft plia+le do'gh, Cover )ith a )et cloth, ;eep aside for C(8 ho'rs, Make s're the cloth does not dry 'p* or )et again, ;nead do'gh again, #ake fistf'l of do'gh, Roll into !><: thick C: diameter ro'nd, .ry in hot oil, #'rning only once, #ill very light golden in colo'r, Repeat for all, Serve hot )ith hot channa and slices of onions and lemon, Method for Channa "'t the soaked* )ashed channa in a cooked )ith eno'gh )ater* teapo'ch and +ay leaves, "ress're cook till done, 7approx, 8(N )histles9, Cool a+o't C ta+lespoon channa for grinding, %n a mixie* +lend together !>= tomato* ! onion* cooled channa and !>= ta+lespoon coriander, ;eep aside, Chop remaining tomatoes and onions fine, Aeat oil in a large skillet, &dd c'min seeds to spl'tter, &dd ginger(garlic and fry for a min'te, &dd chopped tomatoes* onion and fry till tender, &dd channa(paste* fry f'rther ?(< min'tes,

&dd all dry masala except cinnamon(clove po)der, Stir and fry till oil separates, &dd drained channa and = c'p )ater )hich )as drained from channa, Stir and +ring to +oil, Simmer for N(4 min'tes till gravy thickens, #ake in serving dish, Aeat ghee in a small sa'ce pan, &dd the chillies and cinnamon(clove po)der, &dd chopped coriander and po'r hot over the channa, S1'ee e lemon over channa, Stir in seasoning gently, Making time :( ?$ mins 7excl'ding press're cooking9 Serves ( C

(((((((((((((((((( * Exported from MasterCook * Channa 6aal ;hichiri 7Hentils &nd Rice With Enions9 Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Eggplant *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p rice !>? c'p lentils

!>= c'p sliced onion teaspoon c'min seeds !>= inch cinnamon stick = cloves ! +ro)n cardamom pod (( split or +r'ised !$ peppercorns (( 'p to != ! Rinse rice and lentils separately* then soak them in = !>= c'ps of )ater for =$(=C min'tes, 6rain them )ell and p't off to side, Slo)ly dry(fry onions* in heavy sa'cepan, When they +egin to carameli e and +ro)n* and ex'de moist're* add c'min* cinnamon* clove* cardamom* and peppercorns, %f they stick* add a little )ater, Stir 'ntil onions are golden +ro)n, &dd = !>< c'ps off )ater and p't in lentils first, Het it come to a +oil* red'ce heat to a minim'm* cover and cook !$ min'tes* add drained rice* stirring gently to mix lentils and and rice together, Cover and contin'e cooking for =$(=C min'tes* let stand ? or < min'tes +efore serving,

(((((((((((((((((( * Exported from MasterCook * Channa 6ahl Recipe By : Epcot %nternational .ood and Wine .estival Serving Si e : < "reparation #ime :$:$$ Categories : 6als *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( < o'nces yello) (( 7or red9 lentils* (( soaked for ! ho'r = o'nces tomatoes (( diced !>< o'nce shallots (( diced !>< o'nce olive oil !>4 o'nce ginger (( chopped !>= ta+lespoon garam masala !>= ta+lespoon t'rmeric !>< ta+lespoon cara)ay seed ?>< pint )ater salt and pepper (( to taste Aeat oil* fry cara)ay seeds* garam masala* ginger and shallots &dd lentils* t'rmeric and contin'e to fry for ! to = min'tes, &dd )ater and cook for !C to =$ min'tes 'ntil lentils are D'st cooked, &dd seasoning and diced tomatoes,

(((((((((((((((((( * Exported from MasterCook * Channa 6al Fosht Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : 6als C'rry Cheese &nd Eggs *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= kilogram m'tton or chicken salt to taste !>< teaspoon haldi !>= teaspoon chili po)der ! medi'm onion chopped ! c'p dal channa presoaked !>< teaspoon ginger paste !>< teaspoon garam masala ? ta+lespoons oil .ry the onion in oil till it starts to t'rn +ro)n, &dd the spices and meat and let the )ater dry, #hen add the presoaked dal and = glasses of )ater, Cover and leave on lo) heat to tenderi e, When +oth meat and dal have softened add ginger and gram masala, #harka : .ry a fe) slices of onion in a little oil and )hen +ro)n add along )ith hot oil to the dish, Farnish )ith fresh dh'niya leaves and chopped green chili, Serve )ith lemon, #%": %f cooking chicken +oil the dal +eforehand +eca'se chicken does not take that long to tenderi e )hereas the dal takes a long time, 7'nless yo' )ant chicken Aalva9

(((((((((((((((((( * Exported from MasterCook * Channa 6hal Jada 7Chattam+ade9 Recipe By : Mangalorean C'isine +y Saranya S, Aegde Serving Si e : < "reparation #ime :$:$$ Categories : So'th %ndian 6als *%ndian &mo'nt Meas're %ngredient (( "reparation Method

(((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p channa dhal !>= c'p toovar dhal !>= c'p 'rad dhal ! piece ginger (( 7!>=:9 ! pinch asafetida po)der ? green chiles (( 7to <9* chopped ! sprig c'rry leaves (( chopped salt (( to taste oil (( for frying Wash and soak the dhals for a+o't = ho'rs, #hen grind the dhals together to a very ro'gh paste, Remove and mix together )ith the other ingredients, #ake a little of the mixt're and flatten into ro'nds and deep fry 'ntil +ro)n, Serve )ith ch'tney, Serves < ( 8,

(((((((((((((((((( * Exported from MasterCook * Channa Oor Faram Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p dry +ro)n chick peas = pinches soda +icar+ oil to deep fry salt to taste !>< teaspoon garam masala ***SE&SEB%BF*** lemon D'ice onion finely chopped chaat masala green chilli (( 7finely chopped9 Wash and soak channa overnight in plenty of )ater and soda, 6rain and spread on thick to)el to remove excess )ater, With a pestle or small grinding stone* flatten each channa,

6o this +y giving a small tap on the channa, When all are done* heat oil in frying pan, &dd a handf'l of the flatten channa and fry till )hitish and almost crisp, 6rain and p't on kitchen paper to soak excess oil, Repeat for all channa, #ransfer all to a large plate, Sprinkle salt and garam masala and toss +et)een fingers to coat evenly, #o serve* take individ'al helping* add a dash of seasoning ingredients as per taste, #oss and serve )ith tea* coffee* drinks or D'st for m'nching, Making time: <C min'tes 7excl'ding soaking time9 Makes: ? c'ps approx, Shelflife: = )eeks 7)itho't seasoning9

(((((((((((((((((( * Exported from MasterCook * Channa ;i 6hal 7indian9 Savo'ry Split "eas Recipe By : #he Complete &sian Cook+ook +y Charmaine Solomon Serving Si e : 8 "reparation #ime :$:$$ Categories : 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! po'nd yello) split peas ! ta+lespoon +aking soda oil for deep frying

teaspoon garam masala !>= teaspoon gro'nd chili peppers = teaspoons salt !>= teaspoon amch'r (( 7dried mango9 (( po)der* optional Wash the split peas in t)o or three changes of )ater and soak overnight or at least != ho'rs in cold )ater to cover in )hich the +aking soda has +een dissolved, 6rain* rinse in fresh )ater and drain again* first in a colander and then on paper to)els* 'ntil the split peas are dry, Aeat oil in a deep pan and fry a+o't half c'p of the peas at a time, #he oil sho'ld not +e so hot that it +'rns the peas* nor sho'ld it +e too cool or they )ill +e very oil, .ry on medi'm heat 'ntil peas are golden, Hift o't peas on a perforated spoon* drain on a+sor+ent paper, When all peas are cooked and drained* make a mixt're of the spices and salt and toss the peas in it, Heave 'ntil 1'ite cold* then store in an airtight container, &'thor5s note: Serve these as a tasty ni++le )ith drinks* or store them airtight for a snack at any time,

(((((((((((((((((( * Exported from MasterCook * Channa Moong 6al Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= c'p green moong dal ! ta+lespoon yello) channa dal ! ta+lespoon ghee or oil !>= teaspoon garam masala ! teaspoon red chilli po)der !>< teaspoon haldi (( 7t'rmeric9 po)der !>= teaspoon dhania (( 7coriander seeds9 (( po)der salt to taste !>= lemon ! ta+lespoon coriander chopped !>= inch ginger grated

!>= teaspoon c'min and m'stard seeds c'ps )ater

Wash +oth dal together add ! c'p )ater and a pinch of t'rmeric, "ress're cook dal, 7&pprox,< )histles )ill cook the dal9, Cool the cooker, Remove dal, Mix all the spice po)ders in !>= c'p )ater to make thin paste, "'t ghee in a pan and heat, &dd the c'min I coriander seeds, Ence they spl'tter add ginger, &dd the paste of spice po)ders, .ry for a min'te* add the dal, &dd remaining )ater and stir )ell, Bring to a +oil, &dd lemon D'ice, Check and add salt if re1'ired, Farnish )ith chopped coriander, Serve hot )ith hot steamed rice, Making time: !>= ho'r Makes: < servings Shelf life: Best hot and fresh

(((((((((((((((((( * Exported from MasterCook * Chapati 7"h'lka9 Recipe By : Serving Si e : ! "reparation #ime :$:$$

Categories

: Breads

*%ndian

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p )hole )heat flo'r (( 7or !>? )hite X =>? (( )hole )heat9 !>= c'p )ater "'t flo'r in a large +o)l )ith half the )ater, Blend the t)o together 'ntil it holds, Beat and knead )ell 'ntil it forms a compact +all, ;nead do'gh 'ntil it is smooth and elastic, Set aside for ?$ min'tes, ;nead and divide do'gh into < to 8 parts, Roll each +all into a tortilla like flat* a+o't Z\frac]!]4Z: thick, Aeat an 'ngreased skillet, "'t ph'lka on it* and let it cook for a+o't ! min'te 7#he top sho'ld D'st start to look dry and small +'++les sho'ld D'st start to form9, #'rn and cook the second side for =>? min'tes 'ntil small +'++les form, #'rn again and cook the first side pressed lightly )ith a to)el, %t sho'ld p'ff, Serve )arm 7may+e slightly +'ttered9, Bote: Since the rolled o't chappati5s )ill dry o't if they are left to stand )hile cooking the others* it is advantageo's to roll them o't individ'ally +efore cooking them,

(((((((((((((((((( * Exported from MasterCook * Chapati 7'nleavened Bread9 Recipe By : Star "'+lications 7Malaysia9 Serving Si e : ! "reparation #ime :$:$$ Categories : Breads East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( =C$ gram )holemeal (( 7atta9 flo'r !>= teaspoon salt ! ta+lespoon ghee (( margarine or oil ?>< c'p )arm )ater (( 7approx9

"'t atta flo'r in a mixing +o)l and add salt then r'+ in ghee or margarine or oil, &dd eno'gh )ater to make a soft and )orka+le do'gh, ;nead do'gh for at least !$ min'tes 7the more it is kneaded* the lighter the +read )ill +e9, .orm the do'gh into a +all then p't in a plastic +ag, Het it stand for = to ? ho'rs, 7%f left overnight* the chapati )ill +e very light and tender,9 6ivide do'gh into t)elve e1'al pieces, Shape into small ro'nd +alls, Coat +alls )ith atta flo'r then roll o't )ith a rolling pin on a lightly flo'red +oard into a thin* flat circ'lar shape, Aeat a heavy griddle 'ntil very hot, Frease the griddle lightly 7'se a piece of to)elling cloth dipped in oil9, "lace chapati on it and cook for a min'te* pressing lightly aro'nd the edges )ith a folded tea to)el, B'++les )ill appear on the s'rface and )hen cooked* +ro)n flecks )ill +e seen, &s each chapati is cooked* )rap in a clean tea to)el 'ntil ready to serve,

(((((((((((((((((( * Exported from MasterCook * Chapati ( ;amal5s Recipe By : ;amal5s ;itchen Serving Si e : ! "reparation #ime :$:$$ Categories : Breads East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = c'ps )holemeal flo'r (( 7to ?9 ! c'p )ater ! teaspoon salt !>= teaspoon c'min seeds ***&CCEM"&B- W%#A*** any c'rry (( 7especially drier (( c'rries9 mint ch'tney pickles ER 'se as a roll for ke+a+s tandoori chicken (( etc, Mix flo'r* salt and c'mmin seeds in a +o)l, &dd )ater * a teaspoon at a time, &fter adding each teaspoon of )ater* mix do'gh thoro'ghly, 6o this 'ntil all the )ater is added and the do'gh is no longer flo'ry* that is the do'gh is mixed to a consistency of p'tty, Fently knead

the do'gh for approx !$ min'tes* this )ill make the do'gh consistent, Roll do'gh into a +all and sprinkle a little )ater over it, Heave do'gh to stand for !$ min'tes, Bext shape the do'gh into several 7approx !C9 +alls* each ro'ghly the si e of a golf +all, Make s're that each +all is smooth and has no creases in it, #his is achieved +y r'++ing each +all gently +et)een the palms in a circ'lar motion, Bext sprinkle flo'r over a flat )ooden c'tting +oard, "lace a +all on the +oard and )ith a rolling pin* flatten the +all* r'nning the rolling pin in a circ'lar top* top(right* +ottom(right* +ottom* +ottom(left* top(left motion, Roll the +all 'ntil it is a+o't = millimeters thick and is shaped like a disc 7don5t )orry too m'ch a+o't the disc shape ( chances are yo' haven5t got the shape right! it )ill still taste the same!9, Aeat the tava or the heavy iron plate 7see Gtensils9 on a high fire, #o check if the tava is ready to cook on* sprinkle some flo'r on it* if it +ro)ns immadiately* it is ready for 'se, Slap the rolled do'gh onto the tava, With a tea to)el 7rolled int a +all9* rotate the rolled do'gh contin'o'sly on the tava for a approx ! min'te, .lip the rolled do'gh over onto its other side and repeat the rotation for another min'te, %f all goes )ell* yo' )ill see the do'gh +allooning 'p, "lease +e caref'l at this stage* the pent 'p gas in the +allooned do'gh can +'rst and scald yo'r hand, Ence the do'gh has +allooned* the +read is cooked, Remove and repeat the process for the next +all, Makes !C Chapatis

(((((((((((((((((( * Exported from MasterCook * Chapati ( Star Recipe By : Star "'+lications 7Malaysia9 Serving Si e : ! "reparation #ime :$:$$ Categories : Breads East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = c'ps fine atta (( 7)hole)heat9 flo'r !>= c'p )arm )ater = teaspoons softened ghee or +'tter Mix the flo'r and )ater to make a do'gh that is plia+le yet not too sticky, &dd ghee or +'tter and t'rn the mixt're o't into a flo'red +oard and knead +y hand for !$ to !C min'tes, Roll the )hole do'gh into a large +all and cover )ith a damp cloth and set aside for a+o't an ho'r,

;nead the do'gh again for a fe) min'tes and +reak them into golf(+all si es, .latten into circles )ith hands )hile da++ing )ith a little flo'r and roll them o't )ith a rolling pin into circles a+o't =$cm in diameter, Bake them on a heated tava or non(stick pan* t'rning them over 'ntil little +ro)n spots appear, "ress the top of the chapati )ith a clean cloth to help make air +'++les form and keep the chapati light, &s each one is cooked* )rap in a clean cloth to keep )arm,

(((((((((((((((((( * Exported from MasterCook * Chapati "h'lka Recipe By : http:>>f+!,math,nat,t'( Serving Si e : ! "reparation #ime :$:$$ Categories : *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p )hole )heat flo'r (( 7or9 !>? c'p )hite flo'r X =>? c'p )hole )heat !>= c'p )ater "'t flo'r in a large +o)l )ith half the )ater, Blend the t)o together 'ntil it holds, Beat and knead )ell 'ntil it forms a compact +all, ;nead do'gh 'ntil it is smooth and elastic, Set aside for ?$ min'tes, ;nead and divide do'gh into < to 8 parts, Roll each +all into a tortilla like flat* a+o't !>4 inch thick, Aeat an 'ngreased skillet, "'t ph'lka on it* and let it cook for a+o't ! min'te 7#he top sho'ld D'st start to look dry and small +'++les sho'ld D'st start to form9, #'rn and cook the second side for =>? min'tes 'ntil small +'++les form, #'rn again and cook the first side pressed lightly )ith a to)el, %t sho'ld p'ff, Serve )arm 7may+e slightly +'ttered9, Makes < pieces, Bote: Since the rolled o't chappatis )ill dry o't if they are left to stand )hile cooking the others* it is advantageo's to roll them o't individ'ally +efore cooking them,

((((((((((((((((((

* Exported from MasterCook * Chapatis ( ! Recipe By : #he Bom+ay "alace Cook+ook +y Stendhal Serving Si e : !$ "reparation #ime :$:$$ Categories : C'rry *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>= c'ps 'n+leached flo'r !>= c'p )hole )heat flo'r ! ta+lespoon salt ? ta+lespoons ghee !>= c'p )ater Mix flo'rs* salt* and +'tter and add D'st eno'gh )ater to make a firm do'gh* some)hat like a +isc'it do'gh, ;nead for !$(!C min'tes ( the more the do'gh is kneaded* the lighter the +read )ill +e, Shape the do'gh into a +all* cover )ith a sheet of plastic and let it rest for at least ! ho'r, %f left to rest overnight in the refrigerator* the finished +read )ill +e even lighter, When ready to +ake* take a small piece of do'gh a+o't the si e of a golf +all* or a +it smaller, En a lightly flo'red +oard* roll the do'gh into a thin circle* a+o't C inches in diameter, Repeat )ith all the do'gh, Aeat a griddle or heavy(+ottomed iron skillet 'ntil it is very hot 7yo' )ill notice the smoke rising from it9, "lace the rolled o't chapati on the griddle and let it cook for =(? min'tes* depending on ho) thin yo' have rolled it, Gsing a pair of kitchen tongs* yo' can lift the chapati to see if the 'nderside has t'rned a golden +ro)n, .lip* and cook the other side a+o't ! min'te, &s they are cooked* store the chapatis on a to)el in a )arm covered container 'ntil ready to serve, Serve as soon as the last chapati is +aked, BE#E: %n %ndia +reads sometimes are +aked in the fiery clay tandoor* )here they develop +ro)n spots and +'++les, #o achieve a similar effect at home* yo' can 'se tongs to hold each chapati over a hot gas flame 'ntil it p'ffs like a little +alloon, #he chapati )ill collapse as it cools,

(((((((((((((((((( * Exported from MasterCook * Chapatis ( = Recipe By : Ao) #o Make Food C'rries +y Aelen Ha)son Serving Si e : 8 "reparation #ime :$:$$ Categories : C'rry *%ndian

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = c'ps )hole )heat flo'r ! ta+lespoon salt =>? c'p )ater "'t the flo'r and salt into a +o)l, &dd the )ater and mix to a stiff do'ghR knead )ell 'ntil the do'gh feels firm and elastic, #hen place in a greased plastic +ag or in grease proof paper and leave in a )arm place for ?$ min'tes, #'rn onto a flo'red +oard* shape the do'gh into a long roll* and divide into != e1'al slices, Roll o't paper thin, Aeat the heavy frying pan and )hen very hot* cook the chapatis for not more than one min'te on either side, Cool in a tea to)el, Chapatis sho'ld al)ays +e cooked fresh for each meal, BE#E: #o cook them* yo' can 'se an 'ngreased heavy frying pan* griddle* +akestone or solid plate, Heft(over chapatis make an attractive crisp+read )hen dried off in a cool oven, -ield: != Chapatis Cooking #ime: = Min'tes Each

(((((((((((((((((( * Exported from MasterCook * Chapli ;a+o+ Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : ;a+o+s Beef Cheese &nd Eggs *%ndian En(#he(Frill &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= kilogram finely minced +eef ! medi'm si ed onion chopped salt to taste ! teaspoon ginger paste ! teaspoon cr'shed eera i t+s cr'shed red chili ! teaspoon cr'shed dh'niya seeds = eggs* ! teaspoon anardana (( 7dried seeds of (( pomogranate9 = green chilis chopped (( 'p to ? !>= c'p fresh dh'niya leaves ! large tomato ! small onion sliced and fried till +ro)n ! teaspoon lemon D'ice or vinegar

=$$

grams

makai ka atta (( 7corn meal9

*Make an omelet )ith the = eggs seasoned )ith salt and +lack pepper to taste, .ry omelet very thinly and then slice it into small pieces, &dd all the ingredients to the mince meat and leave to marinate in the refrigerator for =(? ho'rs, #hen make into flat pattis and fry in a little oil, Makes a+o't 8 ka+a+s,

(((((((((((((((((( * Exported from MasterCook * Chappal ;e+a+ ( Aam+'rger ;e+a+s Recipe By : Madh'r Oaffrey5s P'ick and Easy %ndian Cooking Serving Si e : < "reparation #ime :$:$$ Categories : 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! ta+lespoon chickpea flo'r (( called gram flo'r (( or +esan ! !>= po'nds gro'nd +eef or lam+ (( gro'nd 1'ite fine !>= c'p fresh cilantro leaves (( coarsely chopped = fresh hot green chilies (( c't in ro'nds* )ith (( seeds ! !>= teaspoons c'min seeds ! !>= teaspoons coriander seeds ! teaspoon freshly gro'nd +lack pepper !>< teaspoon salt !>= egg (( lightly +eaten !>< c'p vegeta+le oil "'t chickpea flo'r in small cast(iron frying pan and stir aro'nd over medi'm heat 'ntil flo'r has t'rned a light +ro)n color, "'t it into +o)l, &dd all other ingredients except oil and mix )ell, .orm ten =(inch +alls, .atten the +alls to make !$ ? !>=(inch ham+'rger patties, O'st +efore eating p't = ta+lespoons of oil into large nonstick frying pan and set over medi'm(high heat,

When oil is hot p't in as many ke+a+s as the pan )ill hold in single layer, #'rning them over every =$ seconds or so cook the ke+a+s for a+o't = !>= min'tes or 'ntil they have +ro)ned on +oth sides, Remove to )arm plate, Gse remaining oil to cook second +atch,

(((((((((((((((((( * Exported from MasterCook * Chappati ( ! Recipe By : #aste of %ndia Serving Si e : !$ "reparation #ime :$:$$ Categories : C'rry 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( != o'nces atta (( 7)holemeal flo'r9 ! teaspoon salt )ater (( to mix vegeta+le oil (( for hands = o'nces atta (( for d'sting ghee (( for spreading Sift flo'r and salt together, make a )ell in the centre and add small 1'antities of )ater 'ntil yo' have a smooth* plia+le do'gh, Frease the palms of yo'r hands and knead )ell, ;keep covered 'ntil ready to 'se, 6ivide into !$ portions* 'sing one portion at a time and keeping the rest covered, ;nead each portion into a +all* then flatten and place on flo'red s'rface, Roll o't 'ntil a+o't N: in diameter, Aeat a griddle 7)itho't oil9 and )hen hot cook chappati on +oth sides* pressing do)n gently, When cooked lightly spread or +r'sh the first side only* )ith ghee,

(((((((((((((((((( BE#ES : #hese are +est eaten as soon as they are cooked, #hey can +e kept )rm* )rapped in foil and placed in a )arm oven,

* Exported from MasterCook * Chappati ( = Recipe By : Moose)ood Cook+ook +y Mollie ;at en Serving Si e : ! "reparation #ime :$:$$ Categories : Breads East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= c'p )hite flo'r !>= c'p )hole )heat flo'r !>= c'p )ater !>= teaspoon salt extra flo'r for rolling a +r'shing of oil for cooking #his %ndian flat+read is easy to make* and delicio's )ith so'p or c'rry, !, "lace the flo'r and salt in medi'm si ed +o)l, &dd )ater* and stir 'ntil )ell com+ined, =, #ransfer do'gh to clean* )ell flo'red s'rface, ;nead for a min'te or t)o, &dd flo'r as needed to keep from +ecoming sticky, ?, 6ivide do'gh into C e1'al +alls* and roll o't very thin, &dd as m'ch flo'r as needed to keep rolling, -o' )ant the do'gh very thin 7less than !>4 inch9, <, "reheat oven to ?=C degrees farenheit, "lace the chapattis on a slightly oiled pan* +r'sh the tops )ith oil* and +ake for !$(!C min'tes, Honger )ill make them crispy* if yo' prefer,

((((((((((((((((((

* Exported from MasterCook * Chappati ;a)a Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ? Chappatis (( 7ph'lkas9 refer (( Rotis* Baans* etc: !>< teaspoon C'min and M'stard Seeds ! teaspoon Fhee !>< teaspoon Red Chilli "o)der !>< teaspoon #'rmeric "o)der !>< teaspoon Hemon O'ice ! teaspoon Coriander Heaves (( 7finely chopped9 ! c'p Water Salt ( to taste Break Chappatis into !: s1'ares ro'ghly, Mix all the masalas in the )ater and stir, Aeat ghee in a sa'ce pan* add seeds to spl'tter, &dd the masala )ater* and +ring to a +oil, When it starts +oiling )ell add the chappati pieces* coriander and lemon D'ice, Cook on lo) to soften the chappati and allo) most of the )ater to soak, 6o not make too dry, %t sho'ld +e m'shy to eat, Serve hot, Making time: C min'tes 7excl, chappati making time9 Makes: ! meal serving for a sick person, Best in: .ever and ailments of the throat, Easy to s)allo) and digest,

(((((((((((((((((( * Exported from MasterCook * Chappati With Spicy "otato .illing Recipe By : %mran C, Serving Si e : !8 "reparation #ime :$:$$ Categories : *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! ta+lespoon oil = onions ! teaspoon gro'nd chiles = potatoes (( mashed ! medi'm carrot (( grated ! ta+lespoon salt ! spring onion (( chopped ! sprig coriander leaves C$$ grams )holemeal flo'r (( 7atta9 ! !>= c'ps )ater !>= teaspoon salt ? ta+lespoons ghee Aeat oil and lightly +ro)n onions, &dd chiles* mashed potatoes* grated carrot* salt and chopped spring onion and coriander leaves, Mix )ell, Remove from heat and allo) to cool, "'t )holemeal flo'r into a mixing +o)l )ith salt, Mix into a firm +all of do'gh +y adding )ater a little at a time, Spread ! ta+lespoon of ghee on the do'gh and contin'e kneading, Repeat )ith another ta+lespoon of ghee, Hastly spread the last ta+lespoon of ghee onto the l'mp of do'gh and allo) to stand for ?$ min'tes, 6ivide into small +alls of do'gh, .latten do'gh )ith the palm of yo'r hands, 6ip +oth sides into a little flo'r, "lace chapati on a )ooden +oard and roll o't )ith a rolling pin, Br'sh )ith a little ghee and spread ! ta+lespoon of spicy potato filling evenly on s'rface, .old into half and then fold again to seal filling, 6ip again into flo'r and roll o't again into a thin s1'are of chapati, "lace chapati onto a flat pan over medi'm heat and +ro)n +oth sides, Br'sh chapati )ith ghee on +oth sides )hile frying, Serve )ith yo'r favo'rite c'rry* dhal or plain yog'rt,

(((((((((((((((((( * Exported from MasterCook * Char .lavo'red "otatoes &nd Freen Beans Recipe By : -am'na 6evi* :#he &rt of %ndian Jegetarian Cooking: Serving Si e : N "reparation #ime :$:$$ Categories : Eggplant *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = medi'm tomatoes (( chopped C medi'm potatoes (( c'+ed = !>= c'ps green +eans (( c't into ! !>=: pcs ! ta+lespoon +asil = )hole dried red chiles < sprigs fresh coriander !>= teaspoon t'rmeric !>4 teaspoon asafetida ! ta+lespoon salt ! d +lack pepper 8 ta+lespoons ghee = =>? c'ps )ater "lace all the ingredients into a large heavy +ottomed pot in the order in )hich they are listed, Bring to a +oil over a moderate heat* red'ce heat and +oil for C min'tes, Red'ce the heat f'rther and gently +oil* partially covered* for =$ to =C min'tes, Check that the )ater is not evaporating too 1'ickly, -o' may have to add more )ater, #o finish cooking* raise the heat to fairly high and fry 1'ickly* )itho't stirring* to allo) the cr'st to form and D'st +egin to char, Remove from the heat and let stand* covered for C min'tes, Stir in the cr'st and serve* remem+ering to remove the red chiles* yo' may not )ant to +ite into them,

(((((((((((((((((( * Exported from MasterCook * Chat Masala Recipe By : #he &rt of %ndian Jegetarian Cooking +y -am'na 6evi Serving Si e : ! "reparation #ime :$:$$ Categories : *%ndian

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = ta+lespoons c'min seeds ! !>= teaspoons fennel seeds ! ta+lespoon garam masala ! ta+lespoon mango po)der ! ta+lespoon +lack salt ! ta+lespoon cayenne pepper ! pinch asafetida po)der !>< teaspoon gro'nd ginger #oast and grind c'min and fennel seeds and com+ine )ith remaining ingredients, &safetida* mango po)der* and +lack salt disting'ish the chat masala from other masalas* giving the +lend a so'rness that makes it a )elcome accompaniment to fresh fr'it and other snacks, 75Chat5 refers to vario's snacks and to the Borth %ndian cafes that serve them,9 .resh fr'it often is sprinkled )ith lime D'ice and chat masala, Black salt 7)hich is act'ally reddish gray9* availa+le at %ndian food stores* has a distinctive flavor that5s 1'ite different from sea salt or ta+le salt, #he garam masala is the )ild card in this recipeR either one of the 7#amil Bad' C'rry "o)der or "'nDa+i(Style Faram Masala9 masalas may +e 'sed, So'rce: Hord ;rishna5s C'isine: #he &rt of %ndian Jegetarian Cooking +y -am'na 6evi

(((((((((((((((((( * Exported from MasterCook * Chat Masala 7%ndian Spice9 Recipe By : Oill Borman* :#he Complete Book of Spices: Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! teaspoon c'min seeds ! teaspoon +lack peppercorns !>= teaspoon aDo)an seeds ! teaspoon dried pomegranate seeds ! teaspoon +lack salt ! teaspoon coarse salt a good pinch of cr'shed dried mint leaves !>< teaspoon gro'nd asafetida = teaspoons mango po)der !>= teaspoon cayenne

!>= teaspoon

gro'nd ginger

& fresh(tasting* so'rish preparation 'sed )ith fr'it and vegeta+le salads, %f yo' are 'na+le to find the +lack salt* simply increase the amo'nt of coarse salt, Frind the )hole spices and salt to a po)der* then mix in the mint* asafetida* mango po)der* cayenne and ginger, #he +lend )ill keep for ?(< months stored in an airtight container, So'rce: Oill Borman :#he Complete Book of Spices:* Jiking St'dio Books* !33! ( %SBB $( 8N$(4?<?N(4 #he +ook is lavishly ill'strated )ith f'll color photographs of the her+s and spices( )hole* mixed* gro'nd,

(((((((((((((((((( * Exported from MasterCook * Chatpati Chaat Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= c'p +oiled drained corn kernels ! medi'm potato (( +oiled* peeled* (( diced ! medi'm onion chopped !>= c'p papdi or p'ris (( 7refer9 or (( cornflakes = green chillies minced fined ! teaspoon ginger grated C mint leaves finely chopped (( 7C to N9 ! teaspoon coriander leaves finely chopped = teaspoons lemon D'ice !>= teaspoon chaat masala !>= teaspoon s'gar salt to taste !>< teaspoon )hite vinegar !>= ta+lespoon oil Aeat oil in heavy pan* add chillies* ginger* potatoes and toss for = min'tes, &llo) to cool, &dd all other ingredients and toss till )ell mixed,

Serve immediately accompanied )ith milk shakes* soft +'ns or crisp +aked canapes, Making time: =C min'tes Makes: < servings +o)l Shelflife: Best fresh

(((((((((((((((((( * Exported from MasterCook * Chavana Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !$$ gram spro'ted moong !$$ gram moth !$$ gram chana dal and large variety of moong dal !$$ gram large variety of moong dal !$$ gram plain fine sev !$$ gram plain plain +oondi !$$ gram red chilli ganthia Masalas to taste ( Red chilli po)der (( +lack salt* salt* a (( little haldi Refined oil for frying Soak chana dal and moong dal separately for 8(N ho'rs, 6rain on thick cloth for !C(=$ min'tes, Gsing a metallic sieve )ith a long handle* fry the spro'ted p'lses and

soaked dals in medi'm hot oil one +y one, #he chana dal is +est )hen it p'ffs 'p a little and is crisp to +ite, 6rain off excess oil and add the masalas to taste, Mix in the rest of the ingredients, Store in airtight tins, ;eeps )ell for 'p to a month, Converted +y MC/B'ster,

(((((((((((((((((( * Exported from MasterCook * Cheat5s #ikka Masala Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( =C grams +'tter C$$ grams chicken +reast filletsR ( c'+ed (( 7a+o't ! l+,9 ! can condensed tomato so'p (( 7!$ o 9 !C$ milliliters milk (( 7=>? c9 ? ta+lespoons tikka paste = ta+lespoons coriander leavesR chopped Melt the +'tter in a frying pan and gently stir(fry the chicken for C min'tes 'ntil the chicken is cooked thro'gh, Stir in the so'p* milk and tikka paste and simmer for !$ min'tes* stirring occasionally, "ile into a serving dish and top )ith the chopped coriander, Serve )ith rice or %ndian +reads, B,+, Ether meats give e1'ally good res'lts ( try 'sing t'rkey or pork, .or a vegetarian tikka masala* replace the chicken )ith a mixt're of vegeta+les s'ch as ca'liflo)er and +roccoli florets* diced potatoes or a'+ergines and sliced co'rgettes,

((((((((((((((((((

* Exported from MasterCook * Cheeky Chicken #ikka Masala Recipe By : &insley Aarriott Serving Si e : < "reparation #ime :$:$$ Categories : Chicken Beef *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( < skinless (( +oneless chicken (( +reasts* c'+ed ! inch root ginger (( finely chopped = garlic cloves (( finely chopped ! teaspoon chili po)der salt and freshly gro'nd +lack pepper = ta+lespoons chopped fresh coriander ! lime (( D'ice of = ta+lespoons vegeta+le oil ! onion (( finely chopped ! red chilli (( seeded and finely (( chopped ! teaspoon gro'nd t'rmeric !$ o'nces do'+le cream 7)hipping cream9 !>= lemon (( D'ice of ! handf'l fresh coriander leaves (( to garnish pila' rice or ta+le top naan (( to serve Method !, "lace the chicken in a large +o)l and mix )ith the ginger* garlic* chilli* salt* pepper* coriander* lime D'ice and one ta+lespoon of the oil, Set aside for = ho'rs, =, "re(heat the grill to high, #hread the chicken on to ske)ers and cook 'nder the grill for != min'tes or so* t'rning fre1'ently 'ntil )ell +ro)ned, ?, Mean)hile* heat the remaining oil in a large pan and cook the onion and chilli for C(4 min'tes 'ntil dark golden, &dd the t'rmeric and cook for ?$ seconds, Stir in the cream and cook gently for a co'ple of min'tes, <, Slide the chicken off the ske)ers and stir into the creamy sa'ce, Simmer for C min'tes or so 'ntil the chicken is cooked thro'gh, Check the seasoning* adding some lemon D'ice to taste* and serve )ith rice or naan, Farnish )ith the coriander,

(((((((((((((((((( * Exported from MasterCook * Cheela #omato Recipe By : Bamrata S'+rahmanya Serving Si e : ! "reparation #ime :$:$$ Categories : Eggplant *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( C$$ gram tomatoes (( peeled and p'reed C$$ gram +esan or gram flo'r < green chiles (( minced ! small +'nc coriander leaves (( minced ! teaspoon t'rmeric po)der salt and chile po)der (( to taste 8 teaspoons s'gar !, .orm a soft +atter +y mixing together all the a+ove ingredients, =, Aeat a griddle 7ta)a9 to smoking, #hen lo)er the heat and grease it )ell )ith ghee, ?, "'t <t+sp of +atter on it and spread it into a thin even ro'nd shape, When the 'ndersides t'rn golden* p't a little more ghee aro'nd the edges and t'rn over, <, Remove from heat )hen +oth sides t'rn golden +ro)n, Serve piping hot )ith green ch'tney,

(((((((((((((((((( * Exported from MasterCook * Cheera #horan Recipe By : Serving Si e : < "reparation #ime :$:?$ Categories : C'rry Jegeta+les *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( 4$$ gram red spinach or spinach (( cleaned and )ashed

=$$ 3$ = ! ! ! != ! 8

potatoes (( peeled and c't into (( !,C cm, c'+es salt to taste grams grated cocon't ***.ER #AE #EM"ER%BF*** ta+lespoons cocon't oil teaspoon m'stard seeds teaspoon 'rad dal (( )ashed and dried onion (( sliced c'rry leaves inch ginger (( D'lienne green chiles (( slit length)ise* (( deseeded and (( D'lienne

gram

"&RBE%H the potatoes )ith salt to taste, 6rain and keep aside, Aeat oil in a pan and season )ith m'stard seeds, When they spl'tter* add 'rad dal and stir 'ntil light golden, &dd onions and sa'tQ 'ntil transl'cent and glossy, &dd ginger and green chiles and stir for a fe) seconds, &dd c'rry leaves and stir )ell, &dd spinach and stir(fry 'ntil almost dry, &dd potatoes and stir(fry 'ntil done and dry, &dd the grated cocon't and stir for a min'te, Remove from heat and adD'st the seasoning, Remove to a serving +o)l and serve )ith pathrie* iddiappam* steamed rice or as an accompaniment,

(((((((((((((((((( * Exported from MasterCook * Cheera #horan 7Spinach("otato .ry9 Recipe By : .emina Maga ine ( O %ndersingh ;alra Serving Si e : < "reparation #ime :$:?$ Categories : *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( 4$$ gram red spinach or spinach (( cleaned and )ashed =$$ gram potatoes ( peeled* c'+ed salt (( to taste 3$ grams grated cocon't ***.ER #AE #EM"ER%BF*** = ta+lespoons cocon't oil ! teaspoon m'stard seeds 9 ! teaspoon 'rad dal* )ashed* dried ! onion* sliced

!= ! 8

piece

c'rry leaves ginger* D'lienne green chiles (( slit length)ise* (( deseeded and D'lienne

"ar+oil the potatoes )ith salt to taste, 6rain and keep aside, Aeat oil in a pan and season )ith m'stard seeds, When they spl'tter* add 'rad dal and stir 'ntil light golden, &dd onions and sa'tQ@ 'ntil transl'cent and glossy, &dd ginger and green chiles and stir for a fe) seconds, &dd c'rry leaves and stir )ell, &dd spinach and stir(fry 'ntil almost dry, &dd potatoes and stir(fry 'ntil done and dry, &dd the grated cocon't and stir for a min'te, Remove from heat and adD'st the seasoning, Remove to a serving +o)l and serve )ith pathrie* iddiappam* steamed rice or as an accompaniment,

(((((((((((((((((( * Exported from MasterCook * Chemeen ;'r'mellag' Rasam 7"epper Rasam With "ra)ns9 Recipe By : Serving Si e : < "reparation #ime :$:<C Categories : Rasam *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! kilogram tomatoes (( chopped !$$ gram shrimp (( cleaned* salt to taste ***.ER #AE M&S&H&*** != flakes (( 7=< g9 garlic !8 c'rry leaves = teaspoons +lack peppercorns !>= teaspoon coriander seeds !>= teaspoon c'min seeds !>= teaspoon t'rmeric po)der ***.ER #AE #EM"ER%BF*** = teaspoons cocon't oil !>= teaspoon m'stard seeds 8 cloves garlic* minced 4 c'rry leaves ***.ER #AE F&RB%SA%BF*** !8 shrimp (( cleaned* shelled (( and deveined < green cardamom (( po)dered ! ta+lespoon ghee (( 7clarified +'tter9

<

grams

coriander leaves (( chopped fine

6R- roast the coriander seeds* c'min seeds and pepper(corns separately over lo) heat 'ntil each emits its 'ni1'e aroma, When cool* po'nd them to o+tain a coarse masala po)der, Remove to a +o)l* add t'rmeric po)der and mix )ell, #o prepare the garnishing: Clean and shell the shrimp* +'t retain the tails, 6evein* )ash and pat dry, Aeat the ghee in a frying pan, &dd cardamom po)der and stir over lo) heat 'ntil red, Remove and keep aside, "'t a fe) small pieces of live charcoal in a small +o)l and place it in a large pan, Spread the shrimp aro'nd the +o)l and po'r the stirred green cardamom along )ith the ghee on the live charcoal, Cover )ith a lid and let it smoke for !C min'tes, Gncover* remove the shrimp and keep aside, "'t the tomatoes and salt in a pan and +oil for =$ min'tes, &dd all the masala ingredients and simmer for five min'tes, When cool* p't in a +lender and grind to o+tain a smooth p'ree, Remove to a pan and ret'rn to heat, &dd the smoked shrimp and +ring to a +oil, Ho)er the heat and simmer for three min'tes, Cook the shrimp )ith salt to taste 'ntil done and dry, While the rasam is simmering* prepare the tempering Aeat oil in a frying pan add the m'stard seeds, When they spl'tter* add garlic slices and sa'tQ 'ntil light golden, &dd c'rry leaves and stir, "o'r the seasoning over the rasam, Remove and adD'st the seasoning "'t e1'al 1'antities of the rasam in each of the fo'r individ'al so'p +o)ls* garnish )ith shrimp and coriander leaves, Serve hot,

(((((((((((((((((( * Exported from MasterCook * Chemeen Bei Chor' 7"ra)n "'lao9 Recipe By : Serving Si e : < "reparation #ime :$:?C Categories : *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ?$$ gram Basmati rice (( )ashed and soaked (( for <C min'tes salt to taste ! ta+lespoon lemon D'ice !NC gram desi ghee (( 7clarified +'tter9 C onions ***.ER #AE BEGPGE# F&RB%*** C green cardamom = cloves = +ay leaves

cinnamon ***.ER #AE "R&WBS*** <$$ gram pra)ns (( cleaned* shelled (( and deveined = teaspoons cocon't oil (( 7!$ ml9 =< c'rry leaves !$ grams ginger (( D'lienne != cloves garlic* sliced < green chiles (( slit length)ise and (( deseeded ! teaspoon coriander po)der !>= teaspoon chile po)der !>< teaspoon t'rmeric po)der salt to taste "G# all the +o'1'et garni ingredients in a mortar and po'nd )ith a pestle to +reak the spices, .old in a piece of m'slin cloth and sec're )ith eno'gh string for it to hang over the rim of the pan, "'t ! !>= liters of )ater* +o'1'et garni and salt to taste in a large pan and +ring to a +oil, &dd rice, Bring to a +oil and lo)er the heat, &dd lemon D'ice and contin'e to +oil* stirring occasionally* 'ntil cooked, 6rain and discard the +o'1'et garni, Aeat oil in a pan, Season )ith c'rry leaves* ginger* garlic and green chiles, Stir over medi'm heat 'ntil the garlic is light golden, Mix coriander po)der* chile po)der and t'rmeric po)der in t)o t+sp, )ater to a smooth paste, &dd to the pan, Stir 'ntil the moist're evaporates, &dd the pra)ns and salt and sa'tQ for three min'tes, Remove from heat and keep aside, Aeat ghee in a pan, &dd onions and stir(fry over medi'm heat 'ntil golden, #hen add the pra)ns, Stir 'ntil the moist're has almost evaporated, &dd the rice and stir caref'lly 7to ens're that the rice does not +reak9 for t)o to three min'tes, Remove to a serving dish and serve hot,

= !>= cm

(((((((((((((((((( * Exported from MasterCook * Chettinad "epper Chicken 7;oli Milag' Masala9 Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ***S"%CE "&S#E*** 4 dried red chilesR +roken ( into halves (( 'p to !$ ? ta+lespoons coriander seeds

! !>= teaspoons fennel seeds ! !>= teaspoons +lack peppercorns ! !>= teaspoons poppy seeds C garlic clovesR peeled and ( ro'ghly chopped ! ! !>= inch p fresh gingerR ( peeled and ro'ghly chopped !>= teaspoon gro'nd t'rmeric ! !>= teaspoons saltR 'p to = C ta+lespoons cooking oil ? +ay leaves C cardamom pods ! inch cinnamon stick (( +roken ! teaspoon fennel seeds ? cloves ! !>= teaspoons dried lentils (( yello) = medi'm onions (( peeled* chopped ! large tomato (( chopped = !>= po'nds chicken pieces !, Make the spice paste: heat ! ta+lespoon of the oil over medi'm high heat in a small frying pan* )hen hot* add the chiles* coriander seeds* fennel seeds* +lack peppercorns and poppy seeds, .ry +riefly 'ntil roasted, "'t them in the spice grinder and grind to a po)der, Empty the lot into a +lender* ad the garlic* ginger* t'rmeric and salt to the +lender* along )ith 8(4 ta+lespoons )ater, Blend 'ntil yo' have a smooth paste, =, Aeat the remaining oil in a large sa'cepan over medi'm high heat, When hot* add the +ay leaves* cardamom pods* cinnamon* fennel seeds* cloves and lentils, Stir and fry +riefly 'ntil the lentils t'rn reddish, ?, &dd the onions and fry 'ntil they are soft, <, &dd the spice paste* fry for a+o't five mins* adding )ater if necessary t stop it sticking, C, &dd the tomato* fry some more 8, &dd the chicken and make s're it is )ell mixed in, &dd a+o't = c'ps of )ater ( eno'gh to cover, Bring to the +oil* then simmer on lo) 'ntil chicken is cooked, ( =$ mins N, Fet the chicken o't )ith a slotted spoon* then red'ce the sa'ce 'ntil it5s very thick* +y +oiling it for a+o't five mins, &dd the chicken +ack in* stir for a min'te or t)o* then serve 7on +oiled rice again* y'mmee9 Recipe adapted from Madh'r Oaffrey5s :& #aste of %ndia:

((((((((((((((((((

* Exported from MasterCook * Chevda Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! text only #ake < heaping c'ps thin poha and heat to toast over medi'm heat in a dry skillet, "'t =>? c'p of oil and heat in another skillet,&dd <>C c'p pean'ts in skins and ! c'p split dalia,Bro)n these and drain taking them o't of the oil, &dd <>C c'p cashe) pieces to the oil and +ro)n,#ake o't of the oil and drain, &dd ? large +ranches of c'rry patta*! tpsp )hite til7sesame seed9and !>= tsp haldi to the oil,mix in the toasted poha*pean'ts*dalia and cashe)s and stir on lo) heat, %f desired yo' can add ! can of shoestring potatoes ,#hen add ! tsp salt*!(= tsp s'gar and lime po)der or citric acid to taste,Stir all, Bote:%t is important to stir the ingredients )ell and take off the +'rner )hen the pan is too hot to avoid +'rning the ingredients, Sorry a+o't the lack of formatting as % have +een trying to read my notes that % 'sed a co'ple of years ago )hen % made this,%t )as delicio's +'t calorific, michelle singh

(((((((((((((((((( * Exported from MasterCook * Chhole &l'

Recipe By : :Cooking the "'nDa+i Way: +y &roona ReeDhsinghani Serving Si e : ! "reparation #ime :$:$$ Categories : 6als C'rry *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( =C$ grams ka+'li channa =$ grams po)dered Daggery ! lemon(si ed +all of tamarind 8 green chiles (( slit ! ta+lespoon garam masala ! ta+lespoon roasted I gro'nd c'min seeds ! ta+lespoon gro'nd shaDeera ! chile po)der !>= teaspoon gro'nd cardamoms = medi'm potatoes (( +oiled and c'+ed = large onions (( c't into thin rings ! +'nch coriander leaves fe) mint leaves (( finely sliced = minced green chiles ! lime (( c't into )edges Soak channas in )ater overnight, Bext morning* +oil them )ith a pinch of soda and salt 'ntil tender and dry, Aeat < ta+lespoons of ghee and p't in ginger and onions and fry 'ntil the mixt're t'rns limp and almond colored, &dd tomatoes and spices and cook 'ntil the ghee starts separating, Mash )ith a )ooden spoon to a smooth paste then p't in ! c'p )ater and Daggery and channas, Mix )ell and +ring to a +oil* red'ce heat and p't in chiles and potatoes and cook 'ntil the chiles are done, %n the meantime soak tamarind in < ta+lespoons )ater 'ntil soft* s1'ee e o't the p'lp and p't into the channas, Mix )ell and then cook 'ntil the gravy t'rns 1'ite thick, Remove from fire and serve hot garnished )ith onion rings* minced chiles* coriander* mint and lime )edges,

(((((((((((((((((( * Exported from MasterCook * Chhote ;ofte ( Cocktail ;oftas Recipe By : Madh'r Oaffrey5s %ndian Cooking Serving Si e : ?$ "reparation #ime :$:$$ Categories : 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method

(((((((( (((((((((((( (((((((((((((((((((((((((((((((( for the meat+alls ! po'nd minced lam+ !>= teaspoon salt ! teaspoon gro'nd c'min ! teaspoon gro'nd coriander !>< teaspoon garam masala !>4 teaspoon cayenne pepper = ta+lespoons fresh coriander leaves ? ta+lespoons plain yog'rt for the sa'ce C cloves garlic ! !: piece fresh ginger root !$ o'nces )ater (( pl's < ta+lespoons ! teaspoon gro'nd c'min ! teaspoon gro'nd coriander

(((((((((((((((((( * Exported from MasterCook * Chick "ea &nd Wheat Spro't Salad Recipe By : Serving Si e : ! "reparation #ime :$:!$ Categories : Jegeta+les *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = c'c'm+ers = tomatoes ! slice pineapple !$$ gram )heat spro'ts !$$ gram chick pea spro'ts C$ grams spring onions (( chopped fine !$ grams gro'ndn'ts (( roasted =$ grams coriander leaves or parsley (( chopped fine ***.ER #AE SE&SEB%BF*** = teaspoons lemon D'ice (( 7!$ ml9 !>= teaspoon chile po)der (( 7optional9 !>= teaspoon freshly gro'nd pepper po)der salt to taste

CG# the c'c'm+ers* tomatoes and pineapple slice into +ite(si ed pieces, Mix spro'ts )ith the c'c'm+er* tomato* pineapple* spring onion and gro'ndn'ts in a +o)l, &dd lime D'ice* chile po)der* pepper and salt, #oss )ell, Farnish )ith coriander leaves or parsley,

(((((((((((((((((( BE#ES : 7Mixed spro'ts )ith c'c'm+er* tomato and roasted gro'ndn'ts9

* Exported from MasterCook * Chick(pea C'rry 7chenna 6al9 Recipe By : %ndian Cooking* ;halid & i Serving Si e : 8 "reparation #ime :=:=C Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= po'nd chick peas ! stick cinnamon (( 7= inch9 ! teaspoon salt = o'nces ghee (( 7or cooking oil9 ! medi'm onion = cloves garlic ! green pepper < dry red chilies = teaspoons gro'nd t'rmeric ! teaspoon fen'greek seed = teaspoons gro'nd c'min ? teaspoons gro'nd coriander = ta+lespoons tomato p'ree < cloves < cardamom = teaspoons garam masala = ta+lespoons fresh mint (( chopped Wash the chick peas )ell* 'sing at least three changes of )ater, "ick them over and remove any )ith +lemishes, Cover )ell )ith cold )ater and leave overnight to soak, #he next day* )ash the chick peas again and p't into a sa'cepan )ith eno'gh )ater to cover them,

&dd the cinnamon and salt* +ring to the +oil* cover and simmer gently for ! !>= ho'rs 'ntil the chick peas are soft, &dd extra )ater if need +e to prevent them from sticking, 6epending on the state of ripeness of the chick peas more or less +oiling )ill +e necessary to make them soft, Ence the chick peas are soft* drain and p't them to one side, Aeat the ghee or cooking oil in a heavy sa'cepan and peel and chop finely the onion and garlic, Remove the seeds from the green pepper and chop finely, &dd the onion* garlic and pepper to the pan and fry for =(? min'tes, Cr'm+le in the dried red chilies and stir for a f'rther ?$ seconds, &dd the t'rmeric* fen'greek seeds* c'min and coriander po)der and stir in )ell, Bo) add the tomato p'ree* cloves and cardamoms, Stir )ell and contin'e to cook for a f'rther = min'tes, &dd the chick peas and a little +oiling )ater* keep stirring and t'rning the chickpeas 'ntil they are f'lly mixed )ith the spice mixt're, &fter !$(!C min'tes* add the garam masala and the chopped mint, Contin'e to stir and +oil off any excess li1'id to leave a very dry sa'ce )ith the chick peas, Serve piping hot,

(((((((((((((((((( * Exported from MasterCook * Chicken &narkali Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Chicken *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! chicken +reast ?$ grams paneer (( grated !C grams kiss miss (( c't into small (( pieces =$ grams cashe) n'ts (( c't into small (( pieces ! +'nch cilantro (( chopped ! lemon =C grams +esan flo'r oil for frying ***.ER FR&J-*** C$ grams onions (( chopped ? green chiles

! ta+lespoon ginger(garlic paste =C grams kh's kh's seeds =$ grams cocon't (( grated =$ grams cashe) n'ts !>= c'p yog'rt C$ grams +'tter !>= teaspoon chile po)der !>< teaspoon garam masala C$ grams oil salt to taste Soak +reast piece in lemon D'ice and salt for a+o't !$ min'tes, Mix paneer* cashe) n'ts* kiss miss* cilantro* salt and make into a +all shape, #ake the +reast piece into yo'r palm* place a+ove +all in the middle and cover the edges, Mix +esan flo'r in )ater )ith a little consistency, Soak the +reast piece in this mixt're and fry in oil 'ntil golden +ro)n, #o prepare Fravy: Aeat oil in a pan* fry chopped onions* green chiles 'ntil +ro)n, While frying add ginger(garlic paste also, #o this add gro'nd kh's kh's seeds* cocon't* cashe) n'ts* garam masala* chile po)der* yog'rt and fry 'ntil oil floats on the top, &dd re1'ired +'tter to this gravy* chicken +reast and cook for fe) min'tes, Farnish )ith cilantro,

(((((((((((((((((( * Exported from MasterCook * Chicken Cafreal Recipe By : Serving Si e : < "reparation #ime :$:?$ Categories : Chicken C'rry *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! kilogram chicken (( c't into pieces salt to taste = lemons (( D'ice of ! +'nch coriander leaves 8 cm ginger !$ cloves garlic* minced = teaspoons garam masala 8 green chiles = onions = star anise oil ***.ER #AE F&RB%SA*** = onions (( sliced into rings = tomatoes (( sliced 7=$$ g9

= =

potatoes (( sliced and fried lemons (( sliced

M&R%B&#E the chicken )ith salt and lime D'ice and keep aside for !C min'tes, Frind the remaining ingredients* except oil* to a fine paste, &pply the masala paste to the chicken and marinate the chicken for ?$ min'tes, Aeat oil in a pan and shallo) fry the marinated chicken 'ntil )ell fried, Cover and cook 'ntil done and dry, Serve hot )ith rice* garnished )ith onion rings* slices of tomatoes* potato slices and lemon )edges,

(((((((((((((((((( BE#ES : Chicken pot roast )ith garam masala

* Exported from MasterCook * Chicken Chatpat Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Chicken *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( C$ grams +oneless chicken C grams garam masala =C grams ginger(garlic paste C$ grams oil !$ grams onions (( chopped ! teaspoon chile po)der !$ grams yog'rt ! pinch tandoori red food coloring salt to taste %n a )ide +o)l* mix chicken pieces* yog'rt* ginger(garlic paste* salt* chile po)der* garam masala* tandoori red food coloring and marinate for a+o't ! ho'r, Aeat oil in a pan* fry onions 'ntil they t'rn golden +ro)n, Cook the chicken pieces 'ntil the gravy disappears and later fry them,

((((((((((((((((((

* Exported from MasterCook * Chicken Chettinaad Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Chicken *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( C$ grams chicken =C grams tomatoes !$ grams onions C $g ginger(garlic paste ! +'nch c'rry leaves ! +'nch cilantro leaves 8 green chiles salt to taste !$ grams oil !>< c'p fresh grated cocon't 8 red chiles !C grams +lack peppers !C grams c'min seeds !C grams so'nf !$ grams garam masala Clean the chicken and c't into pieces .ry grated cocon't* +lack pepper* red chiles* c'min seeds* garam masala and so'nf in a pan and make a thick paste Aeat oil in a pan* fry chopped onions* ginger(garlic paste and c'rry leaves, &dd chicken pieces* salt and cook in a lo) flame 'ntil it +ecomes tender, &dd the a+ove paste to the chicken pieces and cook for !C min'tes* then add tomatoes and cook for another C min'tes, Sprinkle the cilantro leaves on the pieces and serve hot,

(((((((((((((((((( * Exported from MasterCook * Chicken Ch'tney ;a+o+ Recipe By : Serving Si e : < "reparation #ime :$:?C Categories : ;a+o+s *%ndian En(#he(Frill Chicken &mo'nt Meas're %ngredient (( "reparation Method

(((((((( (((((((((((( (((((((((((((((((((((((((((((((( 4 chicken +reasts (( slit ! ta+lespoon ginger(garlic paste < green chiles (( chopped fine !8$ milliliter h'ng yog'rt salt to taste !>= teaspoon c'min po)der ! teaspoon garam masala po)der !=$ gram mint leaves !=$ gram coriander leaves 8 green chiles ! inch ginger 4 flakes garlic ? lemons (( D'ice of ? onions (( chopped <$ grams cheese (( grated =$ grams pomegranate seeds ! teaspoon +lack c'min seeds oil ! teaspoon chaat masala po)der M&R%B&#E the chicken +reasts )ith ginger(garlic paste* fo'r chopped green chiles and yog'rt and check the seasoning, Frind the mint leaves* coriander leaves* green chiles* ginger* garlic and D'ice of three lemons to a paste, "repare the filling +y mixing the chopped onion* mint ch'tney* cheese* fresh pomegranate seeds and +lack c'min seeds, St'ff this mixt're into the chicken +reasts, Aeat oil on a ta)a and shallo) fry the chicken pieces 'ntil done, Sprinkle chaat masala over them, Serve the ch'tney ka+o+ )ith onion ro'ndels* lemon )edges and the remaining mint ch'tney,

(((((((((((((((((( * Exported from MasterCook * Chicken C'rry 7M'rga9 Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Chicken C'rry *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = !>= po'nds skinless chicken ! teaspoon garam masala ? teaspoons salt

c'p finely chopped tomato !>< c'p vegeta+le oil !>= c'p )ater ! !>= c'ps finely chopped onion ! !>= teaspoons fresh ginger (( chopped ! teaspoon finely chopped garlic ! teaspoon vinegar ! dried chili (( 7optional9 C't chicken* separate legs and thighs* +ack and split +reast, Aeat oil over high heat, &dd onions and fry 'ntil golden +ro)n, #ake care not to +'rn them, &dd garlic* ginger and tomatoes, .ry 'ntil a smooth paste is o+tained, &dd chicken* add )ater* +ring to a +oil* and add salt, Cover pot and lo)er heat, &dd chili to make it hot if desired, Stir constantly to avoid +'rning and coat the chicken pieces evenly, &fter the chicken is done* add vinegar and cook for another C min'tes on very lo) heat, Sprinkle on Faram Masala and serve,

(((((((((((((((((( * Exported from MasterCook * Chicken C'rry 7m'rgh ;ari9 Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Chicken C'rry 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = po'nds skinned chicken +reasts ? ta+lespoons salt !>= c'p oil ! !>= c'ps finely chopped onions ! ta+lespoon minced garlic ! !>= ta+lespoons finely chopped ginger ! ta+lespoon c'min ! ta+lespoon t'rmeric ! ta+lespoon coriander ! ta+lespoon gro'nd cayenne pepper !>= c'p )ater ! can cr'shed tomatoes (( 7!C o ,9 = ta+lespoons fresh cilantro (( chopped

! !

!>= c'p yog'rt ta+lespoon garam masala ta+lespoon fresh lemon D'ice

Sprinkle chicken +reasts )ith = t of the salt, %n a large skillet* heat the oil over high heat, &dd the chicken +reasts in +atches* +ro)ning on +oth sides, #ransfer chicken to a plate and set aside, &dd the onions* garlic* and ginger to the remaining oil, Sa'te for 4 min'tes over medi'm( high heat, Stir in the c'min* t'rmeric* coriander* cayenne* and one ta+lespoon of )ater, Stir )ell for a+o't one min'te, &dd the tomatoes* one ta+lespoon of the cilantro* yog'rt* and remaining teaspoon of salt, &dd the chicken and any acc'm'lated D'ices, "o'r in the remaining )ater, Bring to a +oil* t'rning chicken a+o't to coat )ith the sa'ce, Sprinkle )ith garam masala and remaining ta+lespoon of cilantro, Cover skillet and simmer for =$ min'tes,

(((((((((((((((((( * Exported from MasterCook * Chicken C'rry ( ! Recipe By : Oames McBair for S'tter Aome Serving Si e : 4 "reparation #ime :$:$$ Categories : Chicken Ch'tney Cocon't C'rry 6ressings 6'tch Even East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ****c'rry po)der**** ! !>= teaspoons coriander seed ! !>= teaspoons cardamom seeds ! teaspoon c'min seed ! !>= teaspoons )hole +lack peppercorns ! teaspoon )hole cloves ! ta+lespoon gro'nd t'rmeric ! !>= teaspoons red pepper flakes ! +ay leaf (( cr'm+led

teaspoon n'tmeg (( freshly grated ****chicken c'rry**** 4 +oned and skinned chicken +reast halves salt freshly gro'nd +lack pepper = ta+lespoons vegeta+le oil ? ta+lespoons 'nsalted +'tter ?>< c'p chopped shallots ! !>= c'ps cocon't milk (( canned ! !>= c'ps chicken stock ? ta+lespoons all(p'rpose flo'r ****condiments**** shredded cocon't meat (( or dried cocon't dry roasted pean'ts or cashe)s (( coarsely chopped minced green onion ch'tney c'rrants or raisins #o make the C'rry "o)der* in a small* heavy skillet* com+ine the coriander* cardamom* and c'min seeds* peppercorns* and cloves, "lace over medi'm heat and toast* stirring or shaking the pan fre1'ently* 'ntil fragrant* ? to C min'tesR do not allo) to +'rn, #ransfer to a spice grinder or heavy mortar )ith a pestle* add the t'rmeric* chile flakes* +ay leaf* and n'tmeg* and grind to a fine po)der, Set aside, %n a sa'te pan or heavy ste) pot s'ch as a d'tch oven* melt the oil and ! ta+lespoon of the +'tter over medi'm(high heat, &dd as many of the chicken strips as )ill fit comforta+ly )itho't cro)ding the pan and cook* t'rning fre1'ently* 'ntil opa1'e all over, Gsing tongs or a slotted 'tensil* transfer the chicken to a plate, Cook the remaining chicken in the same manner, &dd the remaining = ta+lespoons +'tter to the pan and melt over medi'm(lo) heat, &dd the shallot and the reserved C'rry "o)der and sa't@ 'ntil the shallot is soft* a+o't C min'tes, Sprinkle )ith the flo'r and sa't@ a+o't ? min'tes longer, Stir in the cocon't milk and stock or +roth and +ring to a simmer, Ret'rn the chicken to the pan, Red'ce the heat to lo)* cover* and simmer 'ntil the sa'ce thickens to the consistency of heavy 7)hipping9 cream and the chicken is opa1'e all the )ay thro'gh )hen tested +y c'tting )ith a small* sharp knife at the thickest portion* a+o't !$ min'tes, #aste and adD'st the seasonings, Effer the condiments at the ta+le,

(((((((((((((((((( S'ggested Wine: Fe)^r traminer * Exported from MasterCook * Chicken C'rry ( = Recipe By : #>H .oods of the World Series Serving Si e : < "reparation #ime :$:?$ Categories : 6ressings East %ndian &ppeti ers *%ndian Chicken &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! po'nd +oneless skinless chicken +reasts ! teaspoon salt !>< c'p oil ?>< c'p onion (( finely chopped !>= teaspoon garlic (( chopped !>= teaspoon fresh ginger root (( chopped !>= teaspoon gro'nd c'min !>= teaspoon t'rmeric !>= teaspoon gro'nd coriander !>= teaspoon cayenne !>4 teaspoon gro'nd fennel !>< c'p )ater !>= c'p tomatoes (( finely chopped = ta+lespoons coriander leaves (( chopped !>< c'p plain lo)(fat yog'rt !>= teaspoon garam masala !>= ta+lespoon lemon D'ice Sprinkle dried chicken pieces )ith salt, Sa'te in oil ?(< min'tes, #ransfer to a plate, &dd onions* garlic and ginger to pan and sa'te N(4 min'tes* 'ntil soft and golden, Red'ce heat to lo)* add c'min* t'rmeric* gro'nd coriander* cayenne* fennel* and !>= ta+lespoon )ater, .ry for a min'te or so* stirring constantly, &dd the tomatoes* coriander and yog'rt, %ncrease heat to moderate and add chicken, "o'r in remaining )ater, Bring to a +oil, #'rn chicken several times to coat, Sprinkle top )ith garam masala and coriander, Red'ce heat to lo) and simmer 'ntil tender L!$(=$ min'tesM, #o serve arrange on a platter, &dd sa'ce and sprinkle lemon D'ice on top,

(((((((((((((((((( * Exported from MasterCook * Chicken C'rry Borth %ndian Style Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Chicken C'rry *%ndian Borth %ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! po'nd chicken pieces 4 o'nces plain yog'rt = medi'm onions very finely chopped < ta+lespoons vegeta+le oil = cloves !>= teaspoon m'stard po)der = pods cardamom !>= teaspoon c'min po)der ! teaspoon garam masala ! teaspoon chili po)der ! ! inch piece ginger < cloves garlic !>? teaspoon coriander seeds salt to taste !>= teaspoon freshly gro'nd pepper Remove fat from the chicken and then salt and pepper it, Sprinkle )ith chili po)der, &dd yog'rt and mix )ell 'ntil the chicken is covered li+erally )ith yog'rt, Gse yo'r hands, Set aside for ! ho'r +efore cooking, %f kept in the refrigerator* set aside for at least < ho'rs, Aeat oil in a large heavy pan, When oil is hot* add m'stard seeds* if yo' are 'sing them, &dd cloves* cardamom* and coriander seeds and fry for ?$ seconds, &dd the onion and fry for t)o min'tes 'ntil the onion +eings to t'rn +ro)n, Ho)er heat to medi'm, &dd the ginger and garlic paste and fry for <(8 min'tes, &dd m'stard po)der* if 'sing it* add Faram Masala* and add c'min po)der, Br'sh excess yog'rt off the chicken and p't it in a large pot, &dd ingredients from the frying pan, Cook 'ncovered over high heat for < min'tes, Red'ce heat to lo) and cover, Cook for =C min'tes or 'ntil the chicken is tender* stirring every C min'tes, %mportant note: ((( When chicken is cooked )ith a cover on the pot* it releases )ater that +ecomes a part of the sa'ce, %f after !$ min'tes* there isn5t eno'gh sa'ce in the pot* add !><

c'p )ater, Conversely* if there is too m'ch li1'id in the pot* cook 'ncovered 'ntil the li1'id evaporates, Jariations: (((( #here are several variations to the a+ove recipe: !, Heave o't the yog'rt, &dd !>< c'p of )ater D'st +efore t'rning the heat to lo) and covering the pot, =, Boil t)o potatoes for !$ min'tes +efore slicing them thinly, &dd sliced potatoes to the pot )hen yo' start cooking the chicken, ?, #his variation is 's'ally called :Malai Chicken: or literally :creamy: chicken, Heave o't the yog'rt, When the chicken is ?>< done* add one small can of tomato paste, O'st +efore removing add a small carton of )hipping cream* and cook for a fe) min'tes,

(((((((((((((((((( * Exported from MasterCook * Chicken C'rry )ith #omatoes Recipe By : Bill Wight Serving Si e : ? "reparation #ime :$:$$ Categories : Chicken C'rry *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ? chicken +reast halves* +oneless* skinless !>= medi'm yello) or )hite onion (( finely chopped ! teaspoon garlic* minced ! can chicken +roth !>? c'p so'r cream 7BE# lo)(fat9 !>? c'p plain lo)(fat yog'rt ! 1'art ste)ed tomatoes (( chopped* drained olive oil for sa'teting spices: ! teaspoon c'min seed* )hole ! teaspoon coriander seed* )hole ! teaspoon t'rmeric ! teaspoon ginger* dry* po)dered !>= teaspoon chile po)der* mild ! teaspoon cinnamon !>< teaspoon clove !>= teaspoon )hite pepper

!=

cardamom pods* cracked* seeds removed

C't chicken +reasts into !>=: x !: ch'nks, "lace in glass +o)l and set aside, %n a hot dry cast iron skillet* dry roast the c'min and coriander seeds for ?$(8$ seconds, 6o not +'rn, Remove roasted seeds from skillet, Epen cardamom pods and remove the +lack seeds, 6iscard the )oody pods, &dd toasted c'min and coriander seeds and other spices to a spice or coffee grinder and grind to a fine po)der, Sprinkle all the po)dered spices over the chicken pieces and mix )ell )ith a spoon, Be s're all the chicken pieces are coated )ith the spice mixt're, Cover and place in refrigerator to marinate for at least t)o ho'rs and +etter* over night, "lace ! ta+lespoon of olive oil in tava* )ok or large sa'tQ pan, Aeat oil and add chopped onions, Sa'tQ 'ntil transl'cent, &dd garlic and sa'tQ another ?$ seconds, Remove onions and garlic from pan and set aside, Remove chicken from refrigerator and add some more oil to the pan and sa'tQ the chicken pieces a fe) at a time 'ntil +ro)ned, Set the +ro)ned chicken aside and sa'tQ more 'ntil all the chicken has +een +ro)ned, 6o not overheat the pan as this )ill +'rn the spices st'ck to the pan, %f the spices on the +ottom of the pan are +'rned* then )ash the pan, Ret'rn the chicken to the pan and add the sa'tQed onions and garlic, &dd chicken +roth to pan, Mix ingredients )ell* degla ing the +ro)ned spices off the +ottom of pan, Simmer chicken 'ncovered 'ntil li1'id is red'ced +y half* a+o't <C min'tes, &dd drained tomato ch'nks, Contin'e to simmer another C min'tes or so, #he li1'id sho'ld +e red'ced so that it is the thickness of gravy, Mix the so'r cream and the plain yog'rt together )ell, Remove the pan from the heat and stir in the so'r cream(yog'rt mixt're, Serve immediately over plain +asmati rice, Bote: #he lo) fat content of the yog'rts availa+le in the GS )ill ca'se the sa'ce to +reak or c'rdle )hen it is added to the hot c'rry if the yog'rt is not mixed )ith so'r cream, Bon(fat yog'rt is even )orse, %f yo' m'st 'se lo) or non(fat ingredients* yo' )ill D'st have to live )ith a c'rdled sa'ce, ((((((((((((((((((

* Exported from MasterCook * Chicken 6hansak Recipe By : Serving Si e : 8 "reparation #ime :$:$$ Categories : C'rry East %ndian &ppeti ers *%ndian Chicken &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! teaspoon coriander seeds ! teaspoon c'min seeds < green cardamom pods ! = inch long cassia +ark or cinnamon sick (( +roken 'p < long dried red chillies !>= teaspoon +lack peppercorns = +ayleaves !>= teaspoon fen'greek seeds !>= teaspoon +lack m'stard seeds ! ta+lespoon ginger paste ! ta+lespoon garlic paste ! kilogram skinned chicken thighs C$ grams ghee or 'nsalted +'tter ! teaspoon salt or to taste !=C milliliter )arm )ater ***HEB#%HS*** NC grams toor dhal or yello) split peas (( )ashed and soaked (( for ?$ min'tes NC grams masoor dhal (( )ashed and soaked (( for ?$ min'tes < ta+lespoons s'nflo)er or soya oil ! large onion (( finely chopped ! teaspoon gro'nd t'rmeric ! teaspoon garam masala 8$$ milliliter )arm )ater ! teaspoon salt or to taste ! teaspoon tamarind concentrate or ! !>=t+sp lemon (( D'ice = ta+lespoons chopped coriander leaves Frind the ingredients 'ntil fine in a coffee mill, &dd NCml )ater to the gro'nd spices and make a paste* then mix )ith the ginger and garlic, R'+ this mixt're into the chicken making s're that the spices coat them thoro'ghly, Cover and leave to marinate in a cool place for <(8 ho'rs or overnight in the fridge, Bring +ack to room temperat're +efore cooking, Melt the ghee or +'tter over a medi'm heat and fry the chicken* stirring

fre1'ently* for 8(4 min'tes, &dd the )ater and salt* allo) to +'++le gently* then cover the pan and red'ce the heat to lo), Cook for !C(=$ min'tes* stirring occasionally, 6rain the lentils and mix them together, Aeat the oil over a medi'm heat and fry the onions for C min'tes* stirring fre1'ently, &dd the t'rmeric and garam masala* soak for ?$ seconds, then add the lentils, Red'ce the heat to lo) and fry the lentils for <(C min'tes* stirring fre1'ently* then add the )ater, Bring to the +oil* cover the pan and red'ce the heat to lo), Simmer for ?$ min'tes or 'ntil the lentils are soft, Stir occasionally, Stir in the salt* remove from the heat and cool, "'ree the lentils in a +lender and po'r over the chicken, Cook on a medi'm heat 'ntil it +egins to +'++le, Red'ce the heat to lo)* cover the pan and cook for =$(=C min'tes, 6'ring the last !$(!C min'tes* stir fre1'ently to ens're that the thickened sa'ce does not stick to the pan, &dd the tamarind and stir 'ntil dissolved, Cook for =(? min'tes* then stir in half the coriander leaves, %f 'sing lemon D'ice* add it along )ith the coriander leaves, Remove from the heat and serve garnished )ith the remaining coriander leaves, 6%SCH&%MERV Copyright !338 ( Selec#J Ca+le Himited, &ll rights reserved, Carlton .ood Bet)ork http:>>))),cfn,co,'k>

(((((((((((((((((( * Exported from MasterCook * Chicken 6hansak 7Chicken With Hentils9 Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Chicken C'rry *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( ((((((((((((((((((((((((((((((((

!$$ grams +ro)n lentils !$$ grams green lentils ! !>= kilograms chicken 8$$ milliliters )ater ==C grams a'+ergines C$$ grams potatoes ? large onions ==C grams spinach 8 green chiles C$ grams gheeR or vegeta+le oil ? garlic cloves C ginger !$ cloves !$ cardamoms C cinnamon stick = +ay leaves ! teaspoon coriander seeds !>= teaspoon fen'greek po)der = teaspoons gro'nd c'min !>= teaspoon m'stard seeds = teaspoons +lack pepper = teaspoons gro'nd t'rmeric ! teaspoon salt ? ta+lespoons coriander leavesR chopped Mix the +ro)n and green lentils together and )ash them )ell, Heave them to soak overnight in plenty of )ater, Bext day* skin and Doint the chicken into !$(!= pieces, 6rain the )ater from the lentils and p't them in a sa'cepan together )ith the chicken pieces and cover )ith the )ater, Chop the a'+ergines into =,C cm pieces, "eel the potatoes and chop them, "eel and chop one of the onions, Chop the spinach ro'ghly and add it to the chicken, &dd the potatoes* onion and a'+ergines, Aeat very slo)ly and cook gently D'st +elo) +oiling point 'ntil the potatoes +egin to soften, When this happens* remove the chicken pieces* drain and p't to one side, %ncrease the heat and +ring the sa'cepan to the +oil, Contin'e to cook 'ntil the lentils have completely softened, "eel and ro'ghly the second onion, top and tail the chiles, "o'r the contents of the sa'cepan into a +lender and add the onion and green chiles, Blend together to make a sa'ce, "eel the third onion and slice it thinly, Aeat the ghee or oil in a large sa'cepan and fry the sliced onion 'ntil it +egins to soften, "eel the garlic and ginger and slice thinly, &dd to the sa'cepan and contin'e to cook for a f'rther min'te, &dd the cloves* cardamoms* cinnamon stick and +ay leaves and stir for a f'rther min'te, #hen add the coriander seeds* fen'greek po)der* gro'nd c'min* m'stard seeds* +lack pepper and gro'nd t'rmeric, Cook for a f'rther =(? min'tes and po'r in the mixt're from the

+lender, Bring to the +oil and add the chicken pieces, Simmer gently for =$(=C min'tes 'ntil the chicken is completely cooked, Stir in the salt and chopped coriander leaves and serve, Encyclopaedia of %ndian Cooking* ;halid & i -ield: < servings

(((((((((((((((((( * Exported from MasterCook * Chicken 6o(pia a Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( < large chicken +reasts (( skinned < large onions (( coarsely chopped ! inch fresh ginger root (( peeled and chopped < cloves garlic (( peeled and chopped < ta+lespoons vegeta+le oil ! teaspoon gro'nd t'rmeric ! teaspoon gro'nd coriander ! teaspoon gro'nd c'min !>= teaspoon chili po)der N o'nces canned tomatoes 8 o'nces )arm )ater = cinnamon sticks (( +roken 'p < cardamom pods (( split < )hole cloves = +ay leaves ! !>< teaspoons salt = ta+lespoons ghee ! large onion (( thinly sliced ! ta+lespoon fresh coriander (( chopped C't each chicken +reast into ? pieces, Wash and dry )ell, "lace chopped onion* ginger and garlic in a food processor and +lend to a smooth pasteR add a little )ater if necessary, Aeat oil in a large pan over a medi'm heat and add onion p'ree, Stir fry for <(C min'tes and then add t'rmeric* coriander* c'min and chili po)der* fry C min'tes stirring gently, &dd D'ice

from canned tomatoes a little at a time to prevent spice from sticking to panR add chicken and fry over medi'm heat 'ntil it is no longer pink, "o'r in )ater* cinnamon* cardamom* cloves* +ay leaf* salt and tomatoes, Bring to a +oil* cover and red'ce heatR simmer for a+o't =C min'tes or 'ntil sa'ce is fairly thickR cook a little longer 'ncovered to thicken sa'ce if re1'ired, Aeat ghee in a separate pan* sa'te sliced onions and add along )ith coriander to chicken mixt're,

(((((((((((((((((( * Exported from MasterCook * Chicken 6opia a Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry East %ndian &ppeti ers *%ndian Chicken &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>= po'nds +oned chicken thighs (( = inch c'+es ! ta+lespoon lemon D'ice ! teaspoon salt or to taste ! large 4o onion (( ro'ghly chopped = long slim dried red chilies (( ro'ghly chopped < ta+lespoons s'nflo)er oil (( corn or vegeta+le = red onions (( finely sliced ! ta+lespoon ginger paste ! ta+lespoon garlic paste ! ta+lespoon gro'nd coriander = teaspoons gro'nd c'min ! teaspoon gro'nd t'rmeric 4 o'nces fresh tomatoes (( skinned and chopped (( or canned chopped tomatoes (( )ith the D'ice ! ta+lespoon tomato p'ree = = inch piece cassia +ark or cinnamon (( halved sticks = +lack cardamom pods (( split the top of (( each pod

< 4 ! < ?

)hole cloves o'nces )arm )ater ta+lespoon fresh mint leaves (( chopped )hole fresh green chillies (( 'p to C ta+lespoons coriander leaves (( chopped

"'t the chicken in a mixing +o)l and add the lemon D'ice and salt, Mix thoro'ghly* cover the +o)l and set aside for !C(=$ min'tes, "'t the onion and red chillies )ith =(? t+s of )ater in a +lender or food processor and make a p'ree, Aeat the oil in a sa'cepan over a medi'm heat and fry the red onions 'ntil they soften 7C(8 min'tes9, Stir fre1'ently to ens're even cooking, &dd the p'reed ingredients* ginger and garlic and fry for <(C min'tes* stirring fre1'ently, &dd the coriander* c'min and t'rmeric* stir and fry for ?$ seconds and add the tomatoes, Stir( fry for =(? min'tes and add the chicken, %ncrease to high and stir(fry the chicken for <(C min'tes* or 'ntil it loses its pink colo'r, &dd the tomato p'ree* cassia or cinnamon* cardamom and cloves, Stir(fry for ?$ seconds and add the )ater, Bring to the +oil* red'ce heat to lo) and cover the pan, Cook for !C(=$ min'tes stirring occasionally, Remove the lid and increase heat to medi'm, &dd the mint* fresh chillies and coriander leaves, Stir(fry for !(= min'tes* remove from the heat and serve,

(((((((((((((((((( * Exported from MasterCook * Chicken 6opia a 7Chicken %n & .ried Enion Sa'ce9 Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : "o'ltry *%ndian Chicken &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = !>= po'nds chicken Doints

< !

medi'm onions (( peeled ! !>= inch c ginger (( peeled* chopped 8 cloves garlic (( peeled N ta+lespoons vegeta+le oil ! ta+lespoon gro'nd coriander seeds ! ta+lespoon gro'nd c'min seeds !>= teaspoon gro'nd t'rmeric !>= teaspoon cayenne pepper < ta+lespoons plain yog'rt = !>= c'ps )ater = medi'm tomatoes (( peeled* very finely chopped = teaspoons salt !>= teaspoon garam masala (( 7essential9 ! ta+lespoon fresh cilantro (( finely chopped C't chicken into serving pieces, Whole legs sho'ld +e separated into dr'msticks and thighs, Whole +reasts sho'ld +e c't into <(8 pieces* depending on their si e, Skin all the chicken pieces, Chop half of the onions coarsely, C't the remaining onions into halves length)ise* and then cross)ise into very thin slices, L#his is the key step!M, "'t CAE""E6 onions* ginger* and garlic into a food processor and +lend to a paste, Aeat oil in a large* )ide pot or deep(frying pan 7nonstick9 over a medi'm flame, When hot* p't in the SH%CE6 onions and stir fry them 'ntil they are deep* reddish(+ro)n, Remove the onions )ith a slotted spoon* s1'ee ing o't and leaving +ehind as m'ch oil as possi+le, Set aside onions in a plate, Remove pot>pan from flame, "'t in +lended paste 7)atch o't for sp'ttering!9, "'t the pot +ack to heat, Stir and fry the paste 'ntil it is +ro)n* a+o't ?(< min'tes, Bo) p't in the coriander* c'min* t'rmeric and cayenneR stir once, "'t in ! ta+ of yog'rt, Stir a+o't ?$ seconds or 'ntil yog'rt is incorporated into sa'ce, 6o the same )ith remaining yog'rt* ! ta+, at a time, "'t in the chicken pieces and stir them aro'nd for a min'te, "o'r in )ater* add the tomatoes and salt, Stir to mix and +ring to simmer, Cover* t'rn heat to lo) and cook =$ min'tes, Sprinkle in the garam masala and the fried onions, Mix, Cook* 'ncovered* on medi'm heat for N(4 min'tes or 'ntil the sa'ce red'ces and thickens, Skim off the fat and p't the chicken in a )arm serving dish, Sprinkle the green cilantro over the top, Bote: #his is not called chicken dopia a +y M, Oaffrey, B't last night % )as at my favorite %ndian resta'rant here and % asked the o)ner )hat chicken dopia a )as and he told me it )as this So'rce: Ramesh

(((((((((((((((((( * Exported from MasterCook * Chicken %n #omato Sa'ce Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Chicken Cheese &nd Eggs *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= kilogram chicken c't into small pieces ? tomatoes chopped (( 'p to < ! onion chopped ? )hole green chili (( 'p to < !>< teaspoon cr'shed +lack pepper salt to taste ? ta+lespoons oil ! teaspoon garlic paste !>= teaspoon ginger paste &dd chicken* )ater ginger* garlic and salt to ste) pot, Cover and cook on lo) heat 'ntil the )ater from the chicken has dried and chicken is half cooked, &dd oil* tomato* green chili and onion, Cover and contin'e cooking, When the )ater dries and chicken is tender add the +lack pepper* stir and remove from heat

(((((((((((((((((( * Exported from MasterCook * Chicken Oaal .ree y Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Chicken *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( C$ grams chicken ? onions (( chopped

!$ ? = ! ! =$ NC

grams garam masala c'ps yog'rt teaspoons ginger(garlic paste teaspoon chile po)der small +'nch cilantro grams c'min seeds grams oil salt to taste

C't the chicken into small pieces, &dd garam masala po)der* ginger(garlic paste* salt* chile po)der in yog'rt and make a mix, #ake half of this mix and apply to the chicken pieces, ;eep the remaining mix aside, Aeat oil in a pan* fry the onions 'ntil golden +ro)n and keep aside, %n remaining oil* add c'min seeds and chicken pieces and fry them, &dd remaining half of the mix to the chicken pieces and fry for fe) min'tes, &dd the fried onions and fry, Farnish )ith cilantro leaves,

(((((((((((((((((( * Exported from MasterCook * Chicken Oaip'ri Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Chicken *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( C$ grams chicken C grams ginger(garlic paste C$ milliliters milk cream !$ grams onions (( chopped !>= teaspoon t'rmeric !>= teaspoon c'min seeds !>= teaspoon so'nf (( 7fennel seeds9 ! small +'nch cilantro !>= teaspoon garam masala ! teaspoon chile po)der C grams tomatoes N grams oil salt to taste

Masala Mix: Mix onions* ginger* garlic* c'min seeds* so'nf* chile po)der* t'rmeric and +lend it to a thick paste, Clean the chicken* c't into small pieces and soak in half of the masala mix for !>= an ho'r, Aeat oil in a pan* add garam masala* half of the remaining masala mix and fry 'ntil the oil floats on the top, &dd chicken pieces* salt and cook 'ntil it is done +y covering the pan )ith a lid, #hen add chopped tomato and cook for another C min'tes, Before serving* garnish )ith cilantro and milk cream,

(((((((((((((((((( * Exported from MasterCook * Chicken Oalfre i Recipe By : Serving Si e : 8 "reparation #ime :$:$$ Categories : Chicken C'rry East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>= po'nds chicken +reast (( +oned and skinned (( 78NCg9 < ta+lespoons ghee or vegeta+le oil = teaspoons c'min seeds < garlic cloves (( minced ! = inch piece ginger* finely chopped ! large spanish onion (( peeled and chopped = green chiles (( 7or more to taste9* (( finely chopped !>= green and red peppers (( seeded and coarsely (( chopped = ta+lespoons minced cilantro = tomatoes (( chopped 7= to ?9 salt to taste lemon D'ice ***S"%CES*** ! teaspoon paprika !>= teaspoon t'rmeric = teaspoons c'rry po)der

C't the chicken into +ite(si ed pieces, Aeat the oil and fry the c'min seeds for ! min'te, &dd the garlic and fry for ! min'te* then add the ginger and fry for a f'rther min'te, &dd the chicken pieces and stir(fry for a+o't !$ min'tes, Hift the chicken o't )ith a slotted spoon and p't to one side, Aeat the remaining D'ices on the stove* and )hen hot fry the spices for ? min'tes, &dd the onion and chiles and contin'e to fry for C more min'tes, &dd the peppers and fry, When they are soft* replace the chicken* add the cilantro and tomatoes* and stir(fry for a+o't C min'tes on medi'm heat, &dd a little )ater if needed, Salt to taste and serve, %t5s nice )ith a s1'ee e of lemon D'ice over the top,

(((((((((((((((((( * Exported from MasterCook * Chicken ;a+o+ Recipe By : Serving Si e : ! "reparation #ime :$:CC Categories : ;a+o+s *%ndian En(#he(Frill Chicken &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ?$$ gram chicken* gro'nd oil chapati do'gh made )ith =$$ g flo'r ! egg ***FR%B6 .ER #AE M&R%B&6E*** C$ grams coriander leaves 8 green chiles ?>< teaspoon salt (( 7< g9 !>= teaspoon pepper po)der !>= teaspoon amch'r po)der

M&R%B&#E the chicken mince )ith the gro'nd masala paste for ?$ min'tes, 6ivide the mixt're into eight portions and roll into flat ro'nd ka+o+s, Aeat oil in a pan and shallo) fry the ka+o+s +riefly for t)o min'tes on each side and cool, Roll o't the do'gh into an o+long shape, C't into s1'are pieces, "'t a ka+o+ over each s1'are* roll the edges* sealing them 'sing egg, 6eep fry in hot oil and serve, .or a variation* s'+stit'te the chicken mince )ith cr'm+led paneer or grated cheese,

(((((((((((((((((( BE#ES : Makes 4 ka+o+s

* Exported from MasterCook * Chicken ;orma ( ! Recipe By : Serving Si e : < "reparation #ime :$:?C Categories : Meat *%ndian Chicken C'rry "o'ltry &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>= po'nds chicken oil or +'tter ? tomatoes (( c't into thick (( slices 7=C$ g9 ! +ay leaf ***M%K .ER #AE M&R%B&6E*** ! c'p yog'rt ! ta+lespoon salt ! ta+lespoon chile po)der ! ta+lespoon ginger(garlic paste ! !>= teaspoons garam masala po)der !$ grams cashe) n'ts (( po)dered N almonds (( po)dered ! teaspoon coriander(c'min po)der C grams desiccated cocon't !>= teaspoon t'rmeric po)der a fe) strands saffron < green chiles (( slit length)ise !>< c'p coriander leaves (( chopped fine = onions (( gro'nd to a paste

C't the chicken into large pieces and make slits in the chicken pieces and apply the marinade mixt're, ;eep aside for t)o to three ho'rs, Aeat fo'r t+s of ghee or oil in a pan, &dd the onion and fry 'ntil golden, &dd the tomato slices* fry for t)o min'tes and remove from oil, ;eep them aside, &dd the +ay leaf and fry for a min'te, &dd the marinated chicken and fry for five min'tes on high heat, &dd one c'p )ater and simmer for a+o't =$ min'tes or 'ntil done, Serve hot* garnished )ith the fried tomato slices,

(((((((((((((((((( BE#ES : Chicken pieces marinated in saffron(almond(cashe) n't paste

* Exported from MasterCook * Chicken ;orma ( = Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : *%ndian Chicken C'rry Meat "o'ltry &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = kilograms chicken pieces C$$ grams so'r yog'rt !$$ grams dried cocon't ! kilogram onion = teaspoons garam masala po)der !>= teaspoon pepper po)der !$$ grams ginger(garlic paste C$ grams green chilies ! teaspoon t'rmeric po)der = teaspoons coriander po)der ?$$ grams cooking oil ! c'p )ater

sprig

coriander and spear mint salt to taste

Chop the onions into fine slices and fry them till golden +ro)n, Marinate the chicken pieces for !$ min'tes in = tsp of salt 7salt to taste9 t'rmeric po)der* garam masala* coriander po)der and ginger(garlic paste, "'t the marinated chicken pieces )hen the onion is fried, &fter !$ min'tes add the )hipped yog'rt and a c'p of )ater and stir )ell, Cook for C min'tes, #hen add desiccated cocon't* pepper po)der* chopped coriander and mint leaves, Cover and allo) it to cook for !C min'tes, Serve hot )ith roti or rice, #he a+ove 1'antity is to serve a minim'm of 4 persons,

(((((((((((((((((( * Exported from MasterCook * Chicken ;orma ( ? Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : *%ndian Chicken C'rry Meat "o'ltry &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ***"&R# &*** < medi'm onions peeled and chopped = po'nds +oned chicken (( c't into ! inch (( pieces ! teaspoon garlic paste ! teaspoon ginger paste < +ay leaves < green cardamom seeds = pieces cinnamon stick a+o't = inches long salt to taste ! pinch t'rmeric po)der !>= po'nd +'tter or ghee

? !

ta+lespoons cooking oil c'p )ater ***"&R# B*** !>= pint fresh cream (( 7single9 ! c'p fresh milk ! ta+lespoon cocon't flo'r = teaspoons s'gar Method: Mix all the ingredients together from part & in a +oiling pot or heavy +ased sa'cepan, Start cooking over a high flame 'ncovered* cook for a+o't !$ min'tes stirring fre1'ently )ith a )ooden spoon* t'rn the flame to medi'm and contin'e to cook for another !C min'tes stirring fre1'ently, Bo) po'r in the contents of part B and stir again* contin'e to cook for another !$ min'tes stirring occasionally +'t very gently , Bo) t'rn the flame to very lo)* cover )ith its lid and contin'e to cook for another =C min'tes* d'ring this time do not remove the lid and do not stir, &fter this time remove from the heat and allo) to rest for ten min'tes, Serve )ith rice or any sort of +read or even chips!

(((((((((((((((((( * Exported from MasterCook * Chicken ;orma ( < Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : *%ndian Chicken C'rry Meat "o'ltry &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( < chicken +reast pieces (( +oneless* skinless !=C milliliters safflo)er oil 8$ milliliters ghee 8 medi'm yello) onions ? cloves garlic

=$ milliliters ginger !$ )hole green cardamom seeds (( cracked =$ )hole cloves C +ay leaves C milliliters salt N !>= milliliters coriander = !>= milliliters cayenne pepper or to taste =C$ milliliters plain yog'rt !=C milliliters )ater !=C milliliters milk !9 C't the chicken +reasts into +ite(si e pieces and set aside, "eel the onions and chop them fine, -o' sho'ld have a+o't ? c'ps of onion, Mince the garlic and add to the +o)l of chopped onions, =9 %n a +ig frying pan that has a lid* heat the +'tter and oil* then sa'tQ the onions and garlic for a+o't !$ min'tes* 'ntil the first hint of +ro)ning, Gse :medi'm high: heat, ?9 Crack the cardamom seeds +et)een yo'r fingers* D'st to get the shell open, &dd them to the pan, &dd the ginger* cloves* +ay leaves* and salt, Sa'tQ 'ntil the onions are nice and +ro)n* a+o't C more min'tes, <9 Mix the coriander and red pepper )ith the yog'rt, &dd the yog'rt to the frying pan* stirring as yo' po'r* slo)ly eno'gh that the onion doesn5t stop +'++ling, %t co'ld take several min'tes to do this* depending on the diameter of yo'r frying pan, C9 When the last of the yog'rt dries 'p* add the chicken pieces and +ro)n them, &dd !>= c'p )ater* red'ce heat* cover* and simmer =$ min'tes, 89 Stir in the milk and t'rn off the heat, %t needs to sit a fe) min'tes to let the flavors +lend, #he longer yo' let it sit after cooking* the +etter it )ill taste 7'p to several ho'rs9, N9 While the chicken is sitting* cook some rice, % make saffron rice to go )ith this dish, 49 .ish o't the +ay leaves* and as many of the )hole cloves as yo' can find* +efore serving, Check to make s're it is moist eno'gh 7it sho'ld have the consistency of applesa'ce9, Reheat over lo) heat, Serve, BE#ES %ndian +raised chicken )ith onions* cloves* and ginger % learned to like %ndian food in Hondon* )here delicio's %ndian food can +e had in simple resta'rants at ham+'rger prices and the fare at fancy places ranks among the finest food on Earth, Back in &merica* to satisfy my ne) craving for good %ndian food % had to learn to cook it myself, #his is a .riday(night s'pper dish in o'r family(too complex for a )eekday meal* and too plain to serve to company, %ndian food is often 1'ite ela+orate* so +y their standards this is a fast and simple dish, %t is a classical %ndian recipe* fo'nd in many cook+ooks,

%ndians p't a lot more salt in their cooking than this recipe calls forR if yo' )ant to make it more a'thentic yo' sho'ld do'+le or triple the salt, %ndians also don5t like chicken skin* and )ill go to great lengths to prevent even small pieces of chicken skin from getting into the food, % rather like chicken skin myself* and % don5t try very hard to keep it o't of this dish, %f yo' can5t find green cardamom seeds* don5t +other 'sing )hite ones(they5ve +een +leached and processed and don5t have m'ch flavor left, Gse gro'nd cardamom instead,

(((((((((((((((((( * Exported from MasterCook * Chicken ;orma ( C Recipe By : :Step +y Step %ndian Cook+ook:* Mrid'la BalDekar* !33? Serving Si e : < "reparation #ime :$:$$ Categories : *%ndian Chicken C'rry Meat "o'ltry &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = !>= po'nds chicken Doints (( skin removed ! inch gingerroot (( finely grated C o'nces nat'ral yog'rt ! small onion (( coarsely chopped ? dried red chilies ? cloves garlic (( peeled* coarsely chopped C ta+lespoons cooking oil pl's = t+s extra oil ! po'nd onions (( finely sliced ! ta+lespoon gro'nd coriander !>= teaspoon po)dered +lack pepper ! teaspoon garam masala ! teaspoon gro'nd t'rmeric 4 o'nces )arm )ater (( 7red'ce for +oneless (( chicken9 ? o'nces creamed cocon't (( c't into small (( pieces ! !>< teaspoons salt or to taste = ta+lespoons almonds (( gro'nd !>= lemon (( D'ice of

C't each chicken Doint into half* separating leg from thigh and c'tting each +reast into t)o, Mix )ith ginger and yog'rt* cover and leave to marinate in a cool place for =(< ho'rs or overnight in a refrigerator, "lace the chopped onion* red chilies and garlic in a +lender or food processor and +lend to a smooth paste, -o' may need to add a little )ater if 'sing a +lender, Aeat the C t+s oil over medi'm heat and fry the sliced onions till they are golden +ro)n, Remove the pan from the heat and 'sing a slotted spoon* transfer the onions to another dish leaving any remaining oil in the pan, "lace the pan in )hich the onions have +een fried over medi'm heat and add the other = t+sps cooking oil, When hot* add the gro'nd coriander* po)dered pepper* garam masala and t'rmeric* stir rapidly 7take pan off heat if the oil is too hot9 and add the chicken along )ith the marinade, &dD'st the heat to medi'm( high and fry the chicken for a+o't !$ min'tes* stirring fre1'ently, &dd the p'reed spices and contin'e to fry for 8(4 min'tes on lo) heat, &dd the )ater and the cocon't and +ring to the +oil, Stir 'ntil cocon't is dissolved, &dd fried onion slices and salt, Red'ce heat to lo)* cover the pan and simmer 'ntil the chicken is tender 7=C(?$ min'tes9, Sprinkle the gro'nd almonds and mix )ell, Remove from heat and add the lemon D'ice, #ips from me: 6on5t skimp on the steps* and make s're the proportions of the spices are as sho)n or it may t'rn o't a)f'l, % find this +est )ith chicken thighs 7cheap too!9, #his can +e 1'ite hot for some people 'nless yo' seed the chilies 6escription ;orma is a classic north %ndian dish and there are many variations* some of )hich are 1'ite ela+orate, #he recipe +elo)* tho'gh simple and prepared )ith readily availa+le ingredients* has all the characteristic feat'res of this classic dish,

(((((((((((((((((( * Exported from MasterCook * Chicken ;orma ( 8 Recipe By : Sains+'rys S'permarket Serving Si e : < "reparation #ime :$:$$ Categories : *%ndian Chicken

C'rry "o'ltry

Meat

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>= po'nds chicken +reast (( skinless* +oneless (( c't into =(inch c'+es = o'nces +lanched almonds ! inch cinnamon stick (( +roken 'p 8 green cardamom pods (( seeds only = teaspoons coriander seeds ! !>= ta+lespoons )hite poppy seeds 3 o'nces )hole milk plain yog'rt ! inch gingerroot (( finely grated < large garlic cloves (( peeled and cr'shed ! teaspoon salt or to taste !>= teaspoon freshly milled )hite pepper = o'nces ghee or 'nsalted +'tter = green chilies (( halved length)ays* (( seeded if )ished = ta+lespoons rose )ater Soak the almonds in !=C ml +oiling )ater for !C min'tes, "reheat a small heavy pan over a lo) heat for a+o't a min'te and add the cinnamon* cardamom and coriander seeds, Stir 'ntil they +egin to release their aroma 7a+o't ?$ seconds9* then add the poppy seeds and s)itch off the heat so'rce, Stir for a f'rther ?$ seconds* then let the ingredients cool, Frind in a coffee or spice mill 'ntil fine and set aside, Whisk the yog'rt 'ntil smooth and add the ginger* garlic* salt and pepper, Mix )ell and set aside, "'t the chicken in a heavy +ased sa'cepan and add the roasted gro'nd spices* the yog'rt mixt're and the ghee or +'tter, Stir and mix thoro'ghly and place the pan over a lo) heat and allo) to heat thro'gh for a fe) min'tes Mean)hile* p'ree the almonds )ith the )ater in )hich they )ere soaked and add to the chicken, Cover the pan )ith a do'+le thickness of al'min'm foil then place the lid on, Seal the edges +y cr'mpling the edges of the foil all aro'nd the sa'cepan rim, Wait for C min'tes and check that the sa'cepan lid is hot* then t'rn the heat to its minim'm setting, Cook for =C(?$ min'tes, &dd the chilies and stir in the rose )ater, Re(cover the pan )ith foil and lid and s)itch off the stove, Het it stand for !$(!C min'tes to allo) the chile flavor to inf'se into the sa'ce, Remove the chilies +efore serving, Best accompanied +y pila' rice,

(((((((((((((((((( * Exported from MasterCook * Chicken ;orma ( N Recipe By : Serving Si e : 4 "reparation #ime :$:$$ Categories : *%ndian Chicken C'rry Meat "o'ltry &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = ? l+ chickens = c'ps yog'rt = cloves garlic (( minced = medi'm onions (( chopped ! teaspoon gro'nd paprika = teaspoons gingerroot (( finely chopped !>4 teaspoon pepper = ta+lespoons chicken stock = teaspoons gro'nd coriander !>= teaspoon gro'nd chile ! teaspoon gro'nd c'min !>4 teaspoon peeled cardamom pods ! teaspoon poppy seeds ! teaspoon gro'nd t'rmeric ! +ay leaf = ta+lespoons cilantro (( chopped C't 'p chicken into serving(si ed pieces, Marinate chicken in a mixt're of yog'rt* ! clove of the garlic* !>= onion* paprika* gingerroot and pepper* covered* a fe) ho'rs, Sa'tQ remaining garlic and onions in = ta+lespoons stock 'ntil soft, &dd coriander* chile* c'min* cardamom* poppy seeds and t'rmeric and sa'tQ =(? min'tes, &dd chicken* remaining marinade and cover )ith )ater, &dd +ay leaf and simmer a+o't <C min'tes or 'ntil chicken is tender, Sprinkle )ith cilantro,

Serve over rice,

(((((((((((((((((( * Exported from MasterCook * Chicken ;orma ( ;omala C'rry Ao'se Recipe By : ;omala C'rry Ao'se* Aonol'l' Serving Si e : 8 "reparation #ime :$:$$ Categories : *%ndian Chicken C'rry Meat "o'ltry &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = po'nds chicken (( c't to +ite si e ? teaspoons oil = onions (( sliced ? cloves ! cinnamon stick ! teaspoon fennel seed !>= teaspoon t'rmeric po)der salt to taste #o make paste* com+ine the follo)ing in a mixer>+lender: ! t+s cashe) n'ts = t+s grated cocon't ? hot green chili peppers !>= can of cocon't milk pinch of cardamom po)der Ao) to "repare &dd oil to a )ok or large frying pan and heat, &dd cloves* cinnamon stick* fennel seed* and +ro)n, &dd onions and t'rmeric po)der* and cook for C min'tes on medi'm heat, &dd chicken and salt* and cook 'ntil done, &dd paste and +ring to +oil, #'rn(off heat and garnish )ith Chinese parsley What is ;orma2

&ny dish 'sing cocon't milk is considered :korma,: %f yo' love vegeta+les (( +roccoli* potatoes* and carrots can +e added to the recipe for flavoring and color, %n %ndia* families may eat Chicken ;orma t)ice a month* 's'ally on S'ndays )hen the entire family gathers to eat l'nch,

(((((((((((((((((( * Exported from MasterCook * Chicken ;orma ( Ba'sheen Ba)a Recipe By : Ba'sheen Ba)a "akisan Serving Si e : 8 "reparation #ime :$:$$ Categories : *%ndian Chicken C'rry Meat "o'ltry &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ?>< c'p ghee or oil = medi'm onions (( thinly sliced ! c'p plain yog'rt = +ay leaves 4 cloves ! teaspoon +lack pepper 8 green cardamoms !>= teaspoon +lack c'min ! ta+lespoon garlic paste ! ta+lespoon fresh ginger paste ? teaspoon gro'nd coriander ! teaspoon garam masala ! teaspoon chile po)der ! !>= teaspoon salt = !>= po'nds chickens* or m'tton (( c't into pieces !, Aeat oil in a heavy +ased sa'ce pan and fry onions to a golden color* remove onions )ith a slotted spoon and grind to a fine paste, Mix the onion paste )ith yog'rt and keep aside, =, Reheat the oil over medi'm heat* add +ay leaves cloves* +lack pepper* green cardamom* +lack c'min and fry for ! min'te, #hen add garlic paste* ginger paste* coriander* garam masala* chili po)der* and salt, Stirring fre1'ently sa'tQ for a+o't C min'tes, 7add little )ater if the mixt're sticks to the +ottom of the pan,9 &dd meat and fry for another C min'tes, "o'r

in D'st eno'gh )ater to cover the meat* cover the pan* red'ce the heat and allo) to cook for =C ( ?$ min'tes or 'ntil the meat is almost tender, ?, Stirring contin'o'sly* add a little yog'rt mixt're at a time to the meat to +lend it into the mixt're, Repeat 'ntil all the yog'rt has +een added, Stirring fre1'ently fry for C(4 min'tes or 'ntil the meat is tender, &dd !(= c'ps of )ater if yo' )ant thin gravy* other)ise add !\= c'p of )ater, Bring to a +oil and remove from heat, <, Sprinkle )ith coriander and serve hot )ith Baan,

(((((((((((((((((( * Exported from MasterCook * Chicken ;orma %n & Cocon't &nd Saffron Sa'ce Recipe By : Serving Si e : = "reparation #ime :$:$$ Categories : *%ndian Chicken C'rry Meat "o'ltry &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = small chicken +reast (( c't small pieces = pinches saffron = ta+lespoons cocon't milk = ta+lespoons heavy cream ! teaspoon ginger* fresh (( cr'shed < garlic cloves (( cr'shed chicken stock fresh coriander salt gro'nd t'rmeric gro'nd +lack pepper gro'nd red chilies !>= teaspoon garam masala ? teaspoons vegeta+le oil &dd saffron to ?>< c'p of hot milk and allo) to sit for ?$ min'tes, Aeat pan and add oil* ginger* and garlic, &s soon as ginger and garlic +egin to +ro)n lift pan from stove, &dd salt* pinch of gro'nd t'rmeric* +lack pepper* gro'nd red chilies and garam masala, &dd chicken and cook over lo) heat, &dd cocon't milk* cream* and = #+sp, saffron milk, 7#he remainder of the milk mixt're is not 'sed9

&dd ! #+s chicken stock and fresh coriander and let simmer 'ntil chicken is cooked and sa'ce thickens to re1'ired consistency, May garnish )ith fresh coriander or spring onion and red or green peppers, Serve )ith rice or naan +read,

(((((((((((((((((( * Exported from MasterCook * Chicken ;orma With Coriander Recipe By : Serving Si e : 8 "reparation #ime :$:$$ Categories : *%ndian Chicken C'rry Meat "o'ltry &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = !>= po'nds chicken C cloves garlic !$ strands saffron = onions (( chopped ! !>= c'ps f'll(fat yog'rt !>< c'p ghee or oil < )hole cloves 4 green cardamoms < inches cinnamon stick !>= teaspoon t'rmeric po)der !>= teaspoon ginger po)der salt = c'ps chicken stock !>< teaspoon gro'nd +lack pepper = ta+lespoons coriander leaves (( chopped Boil the chicken in ? c'ps )ater along )ith = of the garlic cloves for ?(< min'tes, Strain and discard )ater, Heave the chicken to cool* then rinse in l'ke)arm )ater, #his remove all the odor of the chicken, C't 'p the chicken,

"o'nd the remaining garlic and soak in !>= c'p )ater to o+tain a garlic inf'sion, Soak the saffron strands in !>< c'p )ater* pressing )ith the +ack of a spoon to get an inf'sion, "'ree the onions )ith the green chilies, Whisk the yog'rt and set aside, Aeat the ghee or oil in a cooking pot and fry the onion p'ree 'ntil golden 7a+o't !=(!C min'tes9, &dd the cloves* cardamoms and cinnamon follo)ed +y the t'rmeric po)der, &dd the chicken* garlic inf'sion and yog'rt and cover )ith a lid, &llo) to simmer for N(!$ min'tes 'ntil the D'ices are a+sor+ed, &dd the ginger po)der and salt to taste and sa'tQ for ?(< min'tes 'ntil the chicken is lightly +ro)ned, &dd eno'gh chicken stock to get the amo'nt of gravy desired 7this dish does not need a great deal9, Simmer for <$ min'tes over a gentle heat, When the chicken is tender* sprinkle )ith the saffron inf'sion* pepper and fresh coriander leaves,

(((((((((((((((((( * Exported from MasterCook * Chicken ;'rma 7Sista9 Recipe By : Serving Si e : 8 "reparation #ime :$:$$ Categories : "o'ltry *%ndian Chicken C'rry Meat &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( < cloves ? cardamom pods ! cinnamon stick ! ta+lespoon coriander seeds ! teaspoon c'min seeds ! teaspoon t'rmeric 8 cloves garlic ! =: piece fresh ginger (( peeled = c'ps yog'rt salt to taste ? !>= po'nds to < po'nd chicken * = ta+lespoons poppy seeds = ta+lespoons cashe)s !$ +lanched almonds

= = ? < =

ta+lespoons 'ns)eetened (( shredded ta+lespoons ghee large onions (( finely chopped fresh green chiles (( minced ta+lespoons chopped cilantro

* skinned* +oned and c't into a+o't = inch pieces Frind cloves* cardamom* cinnamon* coriander and c'min seeds )ith t'rmeric 'ntil yo' have a po)der, Chop garlic and ginger into a paste, Com+ine +oth mixt'res )ith yog'rt and salt, &dd chicken to this mixt're and marinate =(? ho'rs, Frind poppy seeds* cashe)s and almonds in a +lender or spice mill 'ntil yo' have a po)der, Com+ine )ith cocon't and set aside, Aeat ghee in a large skillet and cook onions 'ntil golden +ro)n, &dd poppy seed mixt're and mix )ell, "'t chicken and yog'rt marinade into a heavy +ottom pot, &dd onion mixt're* fresh chiles* half the cilantro and ! !>= c'ps )ater, Cook* 'ncovered* 'ntil chicken is tender and sa'ce thickens, Co'rtesy* S'e Sista of :S'e5s %ndia C'isine:* San Oose and Mo'ntain Jie), .rom the San Oose Merc'ry Be)s* 8>3>3?,

(((((((((((((((((( * Exported from MasterCook * Chicken Hiver Masala Recipe By : Serving Si e : < "reparation #ime :$:CC Categories : Meat *%ndian Chicken &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( <C$ gram chicken liver < ta+lespoons oil ! onion (( chopped fine C cm cinnamon (( +roken into pieces ==C gram potatoes (( peeled and diced ! !>< teaspoons salt or to taste 3$ milliliters )arm )ater < cloves garlic* cr'shed ! small tin tomatoes

!$$ gram fro en green peas ? green chiles !>= teaspoon garam masala po)der ***M%K #E & "&S#E*** = teaspoons coriander po)der ! teaspoon c'min po)der ! teaspoon t'rmeric po)der !>= teaspoon chile po)der #ake the paste ingredients and mix together )ith = t+sp, Water, CHE&B the liver* remove all the skin and gristle* and c't ro'ghly into !,C cm pieces, Aeat t)o t+sp, oil over medi'm heat and fry the onions and cinnamon 'ntil the onions are soft, &dd the potatoes and !>< tsp, 7! g9 salt and stir(fry the potatoes for a+o't t)o min'tes, &dd the )ater, Cover the pan and simmer 'ntil the potatoes are tender, Aeat the remaining oil over medi'm heat in a heavy +ottomed )ide pan, & non stick or cast iron pan is ideal as the liver needs to +e stir(fried over high heat, &dd the garlic and stir(fry for ?$ seconds, &dd the spice paste* lo)er the heat and stir(fry for a+o't t)o min'tes, &dd half of the tomatoes* along )ith some of the D'ice* stir and cook for a f'rther t)o to three min'tes* +reaking the tomatoes )ith the spoon, When the mixt're is fairly dry* add the liver and adD'st heat to medi'm high, Stir(fry the liver for three to fo'r min'tes, &dd the remaining tomatoes and the D'ice* stir(fry for five to six min'tes, Cover the pan and simmer for a+o't eight min'tes, &dd the potatoes* green peas* green chiles and the remaining salt and cook for a min'te or t)o, &dD'st heat to medi'm and cook* 'ncovered* for f'rther five min'tes, Stir in the garam masala po)der and remove from heat, Serve )ith plain fried rice or chapattis or rotis and saag)ala dal,

(((((((((((((((((( BE#ES : C'rried liver* 1'ite pop'lar )ith the M'slims in %ndia* is made more interesting +y adding diced potatoes and fro en green peas

* Exported from MasterCook * Chicken Makhani ( B'tter Chicken Recipe By : 'nkno)n Serving Si e : < "reparation #ime :$:$$ Categories : 6ressings East %ndian &ppeti ers *%ndian

Chicken &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>< pint yog'rt (( plain ! teaspoon ginger (( grated ! teaspoon salt ? po'nds chicken +reast halves )itho't skin (( c't in !: pieces oil = o'nces +'tter ! cinnamon stick (( ! inch long 8 )hole cloves 8 cardamom (( )hole ! +ay leaf !>< pint so'r cream !>< teaspoon saffron (( cr'shed !>< pint cream salt (( to taste = teaspoons almonds (( gro'nd !>< teaspoon cornstarch ! ta+lespoon )ater Mix yog'rt* ginger* salt and red coloring and r'+ into chicken, Het it marinate overnight, "lace in an ovenproof dish and +r'sh )ith oil, Bake in a ?NC degree oven for <$(C$ min'tes, Save the li1'id* if any, %n a sa'cepan* melt +'tter and fry cinnamon* cloves* cardamoms and +ay leaf for ! min'te, &dd so'r cream and chicken li1'id, &dd cr'shed saffron* and cream, Cover and simmer gently for C(8 min'tes, &dd chicken pieces and adD'st seasoning, &dd gro'nd almonds, 6issolve cornstarch in )ater and add to the chicken, Het it thicken, Cover and simmer for ?(< min'tes,

(((((((((((((((((( * Exported from MasterCook * Chicken Malai ;a+o+ Recipe By : Serving Si e : ! "reparation #ime :$:$$

Categories : Chicken Cheese &nd Eggs En(#he(Frill

;a+o+s *%ndian

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>= teaspoons fresh ginger (( peeled ! !>= teaspoons garlic ! teaspoon garam masala !>< c'p cashe) paste ! c'p so'r cream or plain yog'rt ! teaspoon salt !>< teaspoon gro'nd )hite pepper ! pinch saffron (( soaked in = (( ta+lespoons l'ke)arm )ater ! !>= ta+lespoons freshly s1'ee ed lemon D'ice (( from ! lemon = po'nds +oneless (( skinless chicken (( +reasts* c't into (( =(inch pieces ! ta+lespoon heavy cream (( 7optional9* 'p to = fresh lemon slices (( for garnish fresh coriander leaves (( for garnish metal or )ooden ske)ers !, Frind ginger and garlic into a paste 'sing a small food processor, =, Com+ine all ingredients in large +o)l* add chicken* and cover )ith the yog'rt(spice mixt're, &dd cream if marinade seems too thick, Marinate* covered in refrigerator for = ho'rs, %f 'sing )ooden ske)ers* soak in )ater for ! ho'r, ?, Aeat oven to ?C$., Ske)er chicken* leaving space +et)een pieces on each ske)er, "lace ske)ers on +aking sheet* and +ake =$ to ?$ min'tes, #o serve* remove chicken pieces from ske)ers, &rrange on plate )ith lemon slices* and top )ith coriander leaves,

(((((((((((((((((( * Exported from MasterCook * Chicken Moglai Balti Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : "o'ltry Balti *%ndian Chicken

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! large chicken (( skinned* meat and c't into ch'nks !? o'nces clarified +'tter (( ghee* or +'tter = onions (( grated = teaspoons salt ! ! !>= inch p ginger (( peeled grated 4 garlic cloves (( cr'shed 8 green cardamoms (( +roken open = !>= inch cinnamon sticks < eggs (( lightly +eaten < ta+lespoons s'gar 8 ta+lespoons gro'nd almonds =N fl'id o'nces cream flaked almonds to garnish Aeat the ghee or +'tter in a large )ok over moderate heat and fry the onions )ith the salt 'ntil transl'cent, &dd the ginger* garlic* cardamoms* and cinnamon sticks, Stir(fry 'ntil the onions are golden +ro)n, &dd the ch'nks of chicken and cook* stirring occasionally* for a+o't !C min'tes* %n a small +o)l* mix together the eggs* s'gar* gro'nd almonds and cream, Ho)er the heat to :very lo): and po'r the egg and cream mixt're into the )ok, Simmer gently for C(N min'tes* 'ntil the chicken is cooked and tender, Be caref'l not to overcook the sa'ce* or the eggs and cream )ill c'rdle, Serve garnished )ith flaked almonds,

(((((((((((((((((( * Exported from MasterCook * Chicken "akoras Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry East %ndian &ppeti ers *%ndian Chicken &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( ((((((((((((((((((((((((((((((((

o'nces chickpea flo'r !>= teaspoon +icar+onate of soda ! teaspoon c'min po)der ! teaspoon garam masala ! teaspoon coriander !>= teaspoon salt != o'nces +reast of chicken ? flo )ater ! onion = cloves garlic ! teaspoon ginger = green chillies ! teaspoon fresh coriander #o make the spicy +atter* the dry ingredients are first added together in a mixing +o)l, #his incl'des the chickpea flo'r* +icar+onate of soda* c'min* garam masala* coriander* salt and chilli po)der, &dd a p'ree of onion* garlic* ginger* green chillies and coriander to the dry mixt're* then stir in the )ater, Ence the +atter is prepared* dip pieces of chicken into the mixt're one piece at a time and fry for 8(N min'tes 'ntil +ro)n and place on kitchen to)el to get rid of the excess fat, Serve )ith mango ch'tney, 6%SCH&%MERV Copyright !338 ( Selec#J Ca+le Himited, &ll rights reserved, Carlton .ood Bet)ork http:>>))),cfn,co,'k>

(((((((((((((((((( * Exported from MasterCook * Chicken Saag)alla Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Eggplant *%ndian Chicken

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= onion (( chopped = teaspoons ginger chopped ? cloves garlic (( minced ! large chicken +reast half c't 'p ! ta+lespoon gro'nd roasted c'min ! teaspoon gro'nd red chile ! teaspoon gro'nd cloves ! teaspoon gro'nd +lack pepper salt to taste Sa'tQ@ onion in ghee* +'tter* or oil 'ntil transl'cent, &dd a cinnamon stick in the oil as )ell, %nto this add ginger and cook for a min'te or so, #hen add the garlic and cook for another min'te, Begin adding the c't 'p chicken +reast a +it at a time so as to prevent lo)ering temperat're 7+oil vs, fry9, -o' co'ld do'+le the amo'nt of chicken if yo' )ant more meat in it, &dd the +etter part of the spices at the same time as the chicken* reserving may+e a third to p't in at the end, &fter the chicken seems cooked and yo' can smell that the spices have released some flavo'r* then add = !$(o +oxes drained* tha)ed fro en spinach, %t )ill pro+a+ly degrade to a +oil d'e to the li1'id cooling do)n* +'t that5s E;,, O'st cook it no) 'ntil the spinach gets to a consistency of yo'r liking, #hen add the reserved spices and heat thro'gh some more, -o' can add yog'rt or cream if yo' like to make it more creamyR yog'rt is more diffic'lt to 'se +eca'se if it5s not added very slo)ly at lo) heat it can t'rn to a f'nny text're 7+'t it5s E; to eat9, %f yo'5re adding yog'rt or cream then yo' may )ant to 'se a larger amo'nt of spices, % think that traditionally dishes like this )o'ld have the chicken +ro)ned separately, % choose not to do this D'st to c't do)n on my fat intake* +'t it does make it taste +etter, So'rce: B'rDin

(((((((((((((((((( * Exported from MasterCook * Chicken Shireen Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers

*%ndian

Chicken

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! medi'm +oiled and flaked chicken !>< c'p ghee = c'ps chicken stock ! small pineapple tin = ta+lespoons soya sa'ce & pinch of +lackpepper = ta+lespoons cornflo'r 8 flakes finely chopped garlic !>= inch finely chopped ginger "istachios and almonds for garnishing Salt to taste (( 7optional9 C't pineapple into one inch pieces, Aeat ghee* fry chicken till golden +ro)n* lay in serving dish, %n the same ghee* fry garlic and ginger till +ro)n, "o'r over chicken, %n a pan* mix stock* syr'p from pineapple tin* salt* pepper and cornflo'r till )ell +lended, Cook and stir till thick, &dd in pineapple and po'r over chicken, Serve immediately, Converted +y MC/B'ster,

(((((((((((((((((( * Exported from MasterCook * Chicken #andoori* #he Best Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Chicken Cheese &nd Eggs #andoori Spinach *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p plain yog'rt ? cloves garlic (( minced ! ta+lespoon minced ginger root ! ta+lespoon paprika

! !>= teaspoons gro'nd c'min ! teaspoon gro'nd coriander ! teaspoon salt ! teaspoon honey !>= teaspoon gro'nd cardamom !>= teaspoon +lack pepper ! !>= ta+lespoons lemon D'ice 8 chicken legs (( skinned Com+ine first !$ ingredients, Make deep slashes in chicken legs !in apart, &dd chicken to yog'rt mixt're, Cover and chill at least < ho'rs, 7Evernight is +etter and %5ve even left it as m'ch as <4 hrs,9 "reheat oven +roiler, "lace chicken on +roiler rack and p't 'nder +roiler 8 in, from heat so'rce, Cook ?$ mins, t'rning once after !C mins,

(((((((((((((((((( * Exported from MasterCook * Chicken #ikka ( ! Recipe By : Oasmine5s ;itchen ( ;arachi Serving Si e : ! "reparation #ime :$:$$ Categories : Chicken "akistani #ikka *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = po'nds chicken legs (( thighs or +reasts ! teaspoon salt ! teaspoon red chile po)der ! teaspoon coriander seeds (( roasted* gro'nd = teaspoons garlic (( minced = teaspoons ginger (( fresh* grated = ta+lespoons lemon D'ice or )hite )ine vinegar !>= teaspoon +lack pepper (( gro'nd vegeta+le oil < ta+lespoons yog'rt Remove the skin and make =(? deep c'ts in each chicken piece, Roast the coriander seeds in a hot cast iron skillet, &fter cooling* grind to po)der, Mix all dry ingredients )ith the lemon D'ice or vinegar and make a paste, "'t this paste onto chicken pieces and leave them for at least <(C ho'rs to marinate, Better if left in refrigerator over night,

Frill method: R'+ each piece of chicken )ith a fe) drops of vegeta+le oil, Frill the chicken 'sing indirect heat over hot coals, Even method: "'t the chicken pieces 7)ith the paste still on it9 onto a +roiler tray and cover them )ith al'min'm foil, "'t the tray into a medi'm oven 7?C$.9 for ?$ min'tes, #hen remove tray and po'r off any li1'id, Baste chicken )ith = ta+lespoons of oil and ret'rn to the oven for another !C min'tes 'ntil o'tside of chicken is crispy,

(((((((((((((((((( BE#ES : -o' can add some red food coloring to the marinade paste for the traditional red color of this chicken dish, * Exported from MasterCook * Chicken #ikka ( = Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Chicken Cheese &nd Eggs #ikka *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! kilogram chicken ! teaspoon ginger paste ! teaspoon garlic paste ! +'nch fresh dh'niya leaves ? green chiles ! medi'm onion ! teaspoon garam masala < )hole red chili salt to taste ? ta+lespoons yog'rt or ? ta+lespoons lemon D'ice Mix all the spices together, "'t in a +lender and make a paste, Coat the chicken pieces and leave to marinate for a fe) ho'rs prefera+ly overnight in fridge, #hen grill over medi'm coals,

(((((((((((((((((( * Exported from MasterCook * Chicken #ikka ( ? Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : Chicken Beef #ikka *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>= po'nds +oned and skinned chicken +reasts =>? c'p plain lo)fat yog'rt fresh ginger root (( gratedR to taste = cloves garlic (( cr'shed ! teaspoon chili po)der ! teaspoon gro'nd coriander seeds salt (( to taste = ta+lespoons lime D'ice = ta+lespoons oil lime slices (( for garnish Rinse chicken* pat dry )ith paper to)els and c't into ?><: c'+es, #hread onto short ske)ers, "'t ske)ered chicken into a shallo) non(metal dish, %n a small +o)l* mix together yog'rt* gingerroot* garlic* chile po)der* coriander* salt* lime D'ice and oil, "o'r over ske)ered chicken and t'rn to coat completely in marinade, Cover and refrigerate 8 ho'rs or overnight to allo) chicken to a+sor+ flavors, Aeat grill, "lace ske)ered chicken on grill rack and cook C to N min'tes* t'rning ske)ers and +asting occasionally )ith any remaining marinade, Serve hot* garnished )ith lime slices,

(((((((((((((((((( * Exported from MasterCook * Chicken #ikka ( C Recipe By : Serving Si e : < "reparation #ime :$:$$

Categories : Chicken East %ndian #ikka

6ressings &ppeti ers *%ndian

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>= po'nds chicken +reast (( +oned and ( skinned salt (( to taste ! teaspoon chile po)der ! teaspoon coriander seeds (( gro'nd = ta+lespoons lime D'ice = garlic cloves (( cr'shed ginger (( fresh* grated = ta+lespoons oil =>? c'p yog'rt (( plain lime slices (( to garnish Rinse chicken* pat dry )ith paper to)els and c't into ?><(ich c'+es, #hread onto short ske)ers, "'t ske)ered chicken into a shallo) non(metal dish, %n a small +o)l* mix together yog'rt* gingerroot* garlic* chile po)der* coriander* salt* lime D'ice and oil, "o'r over ske)ered chicken and t'rn to coat completely in marinade, Cover and refrigerate 8 ho'rs or overnight to allo) chicken to a+sor+ flavors, Aeat grill, "lace ske)ered chicken on grill rack and cook C to N min'tes* t'rning ske)ers and +asting occasionally )ith any remaining marinade, Serve hot* garnished )ith lime slices,

(((((((((((((((((( * Exported from MasterCook * Chicken #ikka ( 8 Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : Chicken #ikka

*%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>= po'nds +oned and skinned chicken +reasts =>? c'p plain lo)fat yog'rt fresh ginger root (( gratedR to taste = cloves garlic (( cr'shed ! teaspoon chili po)der ! teaspoon gro'nd coriander seeds salt (( to taste = ta+lespoons lime D'ice = ta+lespoons oil lime slices (( for garnish Rinse chicken* pat dry )ith paper to)els and c't into ?><: c'+es, #hread onto short ske)ers, "'t ske)ered chicken into a shallo) non(metal dish, %n a small +o)l* mix together yog'rt* gingerroot* garlic* chile po)der* coriander* salt* lime D'ice and oil, "o'r over ske)ered chicken and t'rn to coat completely in marinade, Cover and refrigerate 8 ho'rs or overnight to allo) chicken to a+sor+ flavors, Aeat grill, "lace ske)ered chicken on grill rack and cook C to N min'tes* t'rning ske)ers and +asting occasionally )ith any remaining marinade, Serve hot* garnished )ith lime slices,

(((((((((((((((((( * Exported from MasterCook * Chicken #ikka ;e+a+ Recipe By : %ndian Jillage Resta'rant* Bash'a* BA Serving Si e : < "reparation #ime :$:$$ Categories : &ppeti ers Chicken C'rry 6ressings East %ndian #ikka *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p yog'rt ! ta+lespoon c'rry po)der ! pinch n'tmeg po)der !>< teaspoon )hite pepper !>< teaspoon cayenne pepper

!>= teaspoon )hole c'min seeds pinch saffron (( optional salt and pepper ! ta+lespoon olive oil (( for grilling (( 7optional9 ! teaspoon fresh garlic paste (( C to 8 cloves ! teaspoon fresh ginger paste (( !>=(o = +oneless skinless chicken +reast halves (( trim fat ! "reparation of Marinade: Whisk all ingredients in a large +o)l 7except olive oil and chicken9, Mix chicken pieces in marinade, Marinate chicken 8(4 ho'rs minim'm 7=< ho'rs is +est for flavoring9, Cover the +o)l and store in refrigerator, Cooking: "reheat charcoal or gas grill, "lace marinated chicken over grill5s grid directly or 'se ske)ers over medi'm heat t'rning chicken pieces over occasionally* so they do not +'rn, Cook ke+a+s till they are done or tender, Fla e ke+a+s )ith olive oil, Serving S'ggestion: Serve ke+a+s )ith yo' choice of hot sa'ce or relish* prefera+ly )ith mango ch'tney accompanied )ith green salad and fresh lemon )edges* served as an appeti er* or snack or a meal: serve )ith rice pilaf or make chicken +rochette )ith grilled peppers* onions* tomatoes and m'shrooms or make a pocket pita sand)ich,

(((((((((((((((((( * Exported from MasterCook * Chicken #ikka Masala ( $! Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Chicken Beef C'rry #ikka Masala *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ***.ER #AE #%;;&*** ! kilogram chicken fillets (( c't into c'+es

ta+lespoon garlic paste ta+lespoon ginger paste ta+lespoons yog'rt (( 'p to < teaspoon kas'ri methi* ta+lespoons lime D'ice teaspoon garam masala teaspoon chili po)der ta+lespoon coriander po)der teaspoon c'min po)der !>= teaspoon orange food color ! ta+lespoon oil salt to taste ***.ER #AE M&S&H&*** < +ig onions ? green chilies !$ o'nces tomato p'ree ! teaspoon garlic paste ! teaspoon ginger paste salt to taste !>4 teaspoon s'gar = teaspoons chili po)der ! teaspoon coriander po)der ! teaspoon c'min po)der ! teaspoon garam masala ! ta+lespoon +'tter * dried fen'greek leaves .or the #ikka: Slit the chicken pieces )ith a knife and r'+ salt and lime D'ice to them, #ake a mixing +o)l and add all the ingredients and mix them )ell to form a marinade, Marinate the chicken in it for = ho'rs , "lace the chicken 'nder a hot grill and grill till the chicken is cooked and slightly smoky, .or the Masala: .ry ? onions and the green chilies in little oil till onion is transl'cent and +lend it in a +lender to a smooth paste and keep aside, chop the remaining onion fine and fry it in oil till golden +ro)n* add garlic and ginger paste* the coriander and c'min po)der and fry for ? min'tes* add tomato p'ree* onion paste and cook )ith !>= c'p )ater till the smell of tomato disappears* no) add chicken tikka* salt* s'gar and chili po)der and cook for !$ more min'tes, .or a fr'ity flavor add ! chopped green or red pepper 7capsic'm9 C min'tes +efore taking off the heat,

! ! ? ! ? ! ! ! !

(((((((((((((((((( * Exported from MasterCook * Chicken #ikka Masala ( $= Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : Chicken Beef C'rry #ikka Masala *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ***"&R# &*** = po'nds chicken +reast (( +oneless skinless !>< c'p yog'rt ? teaspoons minced ginger ? teaspoons cr'shed garlic !>< teaspoon )hite pepper !>< teaspoon c'min po)der !>< teaspoon mace !>< teaspoon n'tmeg !>< teaspoon green cardamom po)der !>< teaspoon chili po)der !>< teaspoon t'rmeric ? ta+lespoons lemon D'ice < ta+lespoons vegeta+le oil melted margarine (( 7for +asting9 ***"&R# B*** C o'nces tomato paste !$ o'nces tomato p'ree = po'nds tomatoes (( chopped = teaspoons ginger paste = teaspoons garlic paste = teaspoons green chilies ! ta+lespoon red chili po)der = teaspoons cloves 4 green cardamoms salt to taste ? ta+lespoons +'tter =>? c'p cream ! teaspoon fen'greek = teaspoons ginger (( D'lienne honey to taste

Whisk all of the ingredients in "art & together in a large +o)l, &dd the chicken +reast* c't into = inch c'+es, Marinate overnight in the refrigerator, "reheat oven to ?C$., Bake the chicken for 4 min'tes* +asting )ith margarine t)ice, 6rain excess marinade and +ake for another = min'tes, While doing this* make the sa'ce in "art B, 6eseed and chop green chilies, "'t tomatoes* tomato paste and tomato p'ree in a pot and add approximately <(!>< c'ps of )ater, &dd ginger and garlic paste* green chilies* red chili po)der* cloves* cardamoms* and salt, Cook over lo) heat 'ntil red'ced to a thick sa'ce, Strain thro'gh a strainer and +ring to a +oil, &dd +'tter and cream, Stir, %f the sa'ce tastes so'r* add honey to taste, &dd fen'greek and ginger D'liennes* stir* and serve )ith the chicken,

(((((((((((((((((( * Exported from MasterCook * Chicken #ikka Masala ( $? Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : Chicken Beef C'rry #ikka Masala *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ***FR%HHE6 M&R%B&#E6 CA%C;EB*** ! c'p plain yog'rt !>= c'p m'stard oil !>= c'p ginger(garlic paste ? !>= ta+lespoons red chile paste ! !>= ta+lespoons c'min po)der ! !>= ta+lespoons gro'nd coriander ! teaspoon +lack salt = ta+lespoons +lack salt ! po'nd +oneless chicken +reast (( c't in +ite(si ed pieces salt to taste

!>= c'p light cream teaspoon dried fen'greek leaves or !>= teaspoon gro'nd fen'greek ***M&S&H& S&GCE*** ?>< c'p onion (( chopped !>< c'p ghee (( 7clarified +'tter9 = teaspoons c'min po)der = teaspoons gro'nd red chile = teaspoons gro'nd coriander ? !>= ta+lespoons ginger paste ? !>= ta+lespoons garlic paste = teaspoons red chile paste ? !>= ta+lespoons cashe) paste ?>< c'p tomato p'ree ! %n a large* heavy* non(reactive skillet or sa'cepan* heat the clarified +'tter over medi'm(lo) heat and sa'tQ the gro'nd cinnamon* cloves* and cardamom pods to release their flavor, &dd the c'min seeds and onion and sa'tQ 'ntil the onion is golden* !$ to !C min'tes, &dd salt* = c'ps of )ater* and rice to the skillet* tightly cover* and +ring to a +oil, Red'ce heat and simmer 'ntil rice is tender* a+o't =C min'tes, &+o't C min'tes +efore the rice is done* add the gro'nd chile* green +eans* carrots* and peas and cook for C min'tes, Farnish )ith cilantro, .or the sa'ce: Sa'tQ the onions in = ta+lespoons of the clarified +'tter over medi'm(lo) heat 'ntil light golden +ro)n, &dd c'min* gro'nd red chile* and coriander and mix it thoro'ghly, &t any point* yo' may add more clarified +'tter if the sa'ce +ecomes too thick* +'t +e ca'tio's* +eca'se this recipe can easily +ecome extremely rich, &dd the ginger paste and garlic paste and cook for a fe) min'tes, &dd the red chile paste and cook for a fe) additional min'tes* then the cashe) paste and tomato p'ree, Cook over lo) heat* stirring* 'ntil thick, Set aside or refrigerate 'ntil ready to add chicken, .or the chicken: Mix the first N ingredients pl's ! !>? ta+lespoons of the garam masala po)der* add chicken* and marinate for 8 to 4 ho'rs, "reheat a charcoal grill and cook the marinated chicken on ske)ers* t'rning periodically* 'ntil almost cooked thro'gh* a+o't !$ to !C min'tes depending on the heat of yo'r grill, Before serving* add the precooked chicken* the remaining = teaspoons of garam masala po)der* and salt to the masala sa'ce, Simmer for N to !$ min'tes* stirring to prevent sticking, O'st +efore removing from heat* stir in the cream and fen'greek, "resent )ith the +asmati rice,

(((((((((((((((((( * Exported from MasterCook * Chicken #ikka Masala ( $< Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : Chicken Beef C'rry #ikka Masala *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p yog'rt C teaspoons garam masala po)der !$ ta+lespoons m'stard oil !=C grams ginger > garlic paste !$ teaspoons red chilly paste C teaspoons c'min po)der C teaspoons coriander po)der C teaspoons +lack salt < po'nds cooked chicken tikka c'+es =$$ grams chopped onion =$$ grams )hite +'tter C$ grams ginger paste C$ grams garlic paste !$ grams c'min po)der !$ grams red chili paste !$ grams coriander po)der !$ grams garam masala !$$ milliliters tomato ketch'p =$$ milliliters tomato p'ree C$ grams cashe) n't paste !$$ milliliters fresh cream C grams dry fen'greek leaves !, Marinate the chicken c'+es in the in the mixt're of the a+ove ingredients 'p to and incl'ding the +lack salt* for at least for 8 to 4 ho'rs 7%mportant9, &dd Salt to taste =, Frill this chicken c'+es on ske)ers over a charcoal grill7m'st9 in %ndia )e 'se tandoori oven for grilling, it gives the smoke flavor, ?, the chicken c'+es m'st me not f'lly cooked* sho'ld +e D'icy, Chicken #ikka Masala !, Sa'tQ the onion in the )hite +'tter till it +ecome light golden +ro)n, =, then add all the dry po)der and mix it )ell *add ginger garlic paste cook it for some time,

?, &dd chili paste mix it thoro'ghly* then cashe) n't paste * tomato p'ree and tomato ketch'p, Cook over a small fire and keep stirring till it +ecome a solid consistency, <, &dd chicken tikka c'+es mix it )ell ,then add garam masala po)der and salt, Het it cook for some time *keep stirring to avoid sticking at the +ottom +'t gently, C, .inally finish it )ith cream +efore removing from fire D'st add the cr'shed fen'greek leaves,

(((((((((((((((((( * Exported from MasterCook * Chicken #ikka Masala ( $C Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : Chicken Beef C'rry #ikka Masala *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= onion (( coarsely chopped ? ta+lespoons tomato p'ree (( 7paste9 ! teaspoon c'min seeds ! ! in piece root ginger (( chopped ? ta+lespoons lemon D'ice = garlic cloves cr'shed = teaspoons chili po)der ! !>= po'nds +oneless chicken salt I pepper ***M&S&H& S&GCE*** = ta+lespoons ghee ! onion (( sliced ! ta+lespoon +lack onion seeds ? cloves garlic (( cr'shed = fresh green chilies (( chopped ! N o'nces can tomatoes !>= c'p nat'ral yog'rt !>= c'p cocon't milk ! ta+lespoon fresh coriander (( chopped

! =

ta+lespoon fresh mint (( chopped ta+lespoons lemon or lime D'ice !>= teaspoon garam masala

Com+ine the onion* tomato p'ree 7paste9* c'min * ginger* lemon D'ice* garlic* chili po)der and salt and pepper in a food processor or +lender and then transfer to a +o)l, &lternatively* grind the c'min in a pestle and mortar and transfer to a +o)l, .inely chop the onion and ginger and stir into the +o)l )ith the tomato p'ree* lemon D'ice* salt and pepper* garlic and chili po)der, C't chicken into < cm > !!>= in, c'+es, Stir into the +o)l and leave to marinate for = ho'rs, Aeat the ghee in a large sa'cepan* add the onion and stir over a medi'm heat for C min'tes, &dd the onion seeds* garlic and chilies and cook 'ntil fragrant, &dd the tomatoes* yog'rt and cocon't milk* +ring to the +oil* then simmer for =$ min'tes, Mean)hile* divide the chicken evenly +et)een 4 oiled ske)ers and cook 'nder a preheated very hot grill for !C min'tes* t'rning fre1'ently, Remove the chicken from the ske)ers and add to the sa'ce, Stir in the fresh coriander* mint* lemon or lime D'ice and garam masala, "S: re Faram Masala ,,, #his is a gro'nd aromatic spice mix that generally incl'des cardamom* cinnamon* c'min* cloves* peppercorns* and n'tmeg, %t may +e 'sed d'ring and to)ards the end of cooking or sprinkled over dishes as an aromatic garnish D'st +efore serving, -o' can +'y this spice ready mixed or make yo'r o)n 1'ite simply +y finely grinding together ! tsp each of +lack peppercorns and c'min seeds )ith ! t+sp cardamom seeds* 4 )hole cloves* a = in piece of cinnamon stick and a+o't !>< tsp freshly grated n'tmeg, #he mixt're sho'ld +e stored in an airtight container and 'sed )ithin ? )eeks, #his 1'antity makes a+o't ? ta+lespoons

(((((((((((((((((( * Exported from MasterCook * Chicken #ikka Masala ( $8 Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : Chicken Beef C'rry #ikka Masala *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( ((((((((((((((((((((((((((((((((

= ! ! ! = 4 = = ! 4 !

ta+lespoons fresh lime D'ice teaspoon chopped fresh ginger clove garlic (( cr'shed teaspoon chili po)der ta+lespoons chopped fresh coriander salt fresh gro'nd +lack pepper small chicken +reasts (( skinned* +oned* c'+ed ta+lespoons vegeta+le oil onions (( thinly sliced teaspoon t'rmeric o'nces nat'ral yog'rt green chili (( de(seeded and (( chopped

!, "'t lime D'ice* ginger* garlic* chili po)der* half the coriander* salt and pepper into a +o)l and mix )ell together, &dd chicken and toss )ell, Cover and leave in a cool place overnight, =, #hread the chicken pieces onto ske)ers and cook for !$ ( !C min'ets 'ntil cooked thro'gh, ?, Mean)hile* heat oil in a frying pan and cook onion for a+o't !$ min'ets 'ntil golden +ro)n* &dd the t'rmeric and cook for a min'te, <, Remove from heat and add yog'rt* remaining coriander and chili, Stir over a lo) heat for a fe) min'tes 'ntil sa'ce thickens, C, Remove chicken pieces from ske)ers and stir into yog'rt, 8, Aeat for a+o't C min'tes and serve,

(((((((((((((((((( * Exported from MasterCook * Chicken #ikka Masala ( $N Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : Chicken Beef C'rry #ikka Masala *%ndian

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( 8 chicken thighs or +reasts (( skinless +oneless salt to taste ! teaspoon red chili po)der < ta+lespoons lemon D'ice (( 'p to 8 ! ta+le spoon +'tter for +asting ***.ER #AE M&R%B&6E*** 4 ta+lespoons yog'rt = ta+lespoons heavy cream (( 7optional9 = teaspoons ginger paste = teaspoons garlic paste ! teaspoon c'min po)der = teaspoons garam masala > c'rry po)der !>< teaspoon saffron (( 7optional9 = drops red and orange food color ***.ER #AE FR&J-*** = tomatoes (( chopped fine ! medi'm onions (( chopped fine ! teaspoon ginger garlic paste = ta+lespoons oil !>= teaspoon c'min po)der !>= teaspoon coriander po)der !>= teaspoon s'gar !>= teaspoon salt !>< c'p milk !, Make deep incisions in the chicken )ith a knife* approximately = to ? inches apart, Make a paste of the salt* red chili po)der and lemon D'ice and r'+ over the chicken evenly, ;eep aside for !C min'tes, Wash hands immediately, =, Whisk the yog'rt in a large +o)l* add the remaining ingredients and mix )ell, R'+ the chicken )ith this mixt're, ;eep aside for =$ min'tes to an ho'r, "reheat oven to ?C$., Ske)er the chicken on a ske)er, ;eep a tray 'nderneath to collect the drippings, Bake in the oven for =$ to ?C min'tes, ?, Remove the chicken and +aste )ith +'tter, Frill on a hot grill for another !$ min'tes till golden +ro)n, #his step is optional* +'t )ill definitely flavor the dish, .or the gravy: !, Aeat the oil* )hen hot add the ginger garlic paste and sa'tQ till golden +ro)n, =, &dd the onionsR sa'tQ till golden +ro)n in color on medi'm high, %t is the carameli ation of the onions that +rings the rich soft aroma and flavor to the dish, ?, &dd the tomatoes and keep sal'ting till the oil starts to separate, #his sho'ld take another C(4 min'tes, <, &dd the c'min and coriander po)ders, Sa'tQ for a fe) seconds,

%ndian food can +e enDoyed as m'ch d'ring the cooking process as d'ring mealtime itself, #he aroma from cooking spices* her+s* onions* ginger* garlic* and chilies creates an aroma that tantali es the taste +'ds, C, Bo) add the cooked chicken pieces, Sa'tQ for a fe) more min'tes, #ired of sal'ting,,,#hat 5s the trick to make yo'r recipe t'rn o't great, So don5t 1'it no), 8, &dd the salt and s'gar* increase the heat and slo)ly stir in the milk* stirring constantly, Het the chicken simmer on lo) for another C(3 min'tes, Farnish )ith Chopped cilantro leaves and fried cashe)s, Serve on a +ed of plain rice, EnDoy )ith lemon )edges and ra) :red onion rings: soaked in vinegar and the mint ch'tney,

(((((((((((((((((( * Exported from MasterCook * Chicken #ikka Masala ( $4 Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : Chicken Beef C'rry #ikka Masala *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ***M&R%B&6E %BFRE6%EB#S*** = ta+lespoons c'min seeds = ta+lespoons coriander seeds = ta+lespoons paprika ! teaspoon mango po)der (( 7optional9 ! teaspoon chili po)der or to taste (( 7optional9 ! pinch red food coloring ! lime, D'ice of ! !$ o'nces th yog'rt salt to taste ***E#AER %BFRE6%EB#S*** ! !>= po'nds chicken (( diced 8 cloves garlic

large

onion (( very finely chopped chicken stock or )ater oil or ghee for frying

Frind the spices and mix )ith marinade ingredients, %mmerse chicken in marinade and leave in the fridge for =< ho'rs Aeat Eil in a frying pan 7skillet!9 or )ok 'ntil very hot Stir fry chicken vigoro'sly for a+o't C min'tes 7yo' may need to do it in = +atches* depending on the si e of yo'r pan9 Remove chicken and keep )arm, .ry onion and garlic 'ntil D'st +ro)ning and ret'rn chicken )ith any remaining marinade* pl's stock* pl's more spices if yo' think the sa'ce needs itR an extra tsp of c'min and coriander may 5lift5 it a little, Simmer 'ntil chicken is cooked and Sa'ce is nice and thick, Serves < )ith rice,

(((((((((((((((((( * Exported from MasterCook * Chicken #ikka Masala ( $3 Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : Chicken Beef C'rry #ikka Masala *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = !>= po'nds +oneless and skinless chicken (( c't into c'+es !>= onion (( chopped ? ta+lespoons tomato paste ! teaspoon c'min seeds ! inch ginger* fresh (( minced ? ta+lespoons lemon D'ice = cloves garlic (( cr'shed = teaspoons chili po)der salt and pepper ***M&S&H& S&GCE*** = ta+lespoons ghee or oil ! onion sliced

! ? = !

ta+lespoon onion seeds cloves garlic (( cr'shed fresh green chilies (( chopped !C o can tomatoes (( cr'shed !>= c'p yog'rt !>= c'p cocon't milk ! ta+lespoon fresh coriander (( chopped = ta+lespoons lemon D'ice !>= teaspoon garam masala When 'sing fresh vegeta+les and her+s* make s're they are )ashed thoro'ghly and drained, Com+ine all the chicken ingredients for the marinade in a food processor then transfer to a +o)l and stir in the chicken pieces and leave to marinate for a fe) ho'rs, &lternatively* 'se for the Marinade* = t+s, of ready made good 1'ality #ikka Masala paste, #o make the sa'ce* heat the ghee in a large pan* add the onion and fry for fe) min'tes then add onion seeds* garlic and chilies* cook 'ntil fragrant, &dd the tomatoes* yog'rt and cocon't milk* +ring to the +oil* then simmer for =$ min'tes, Mean)hile* p't the chicken pieces on ske)ers and cook 'nder a hot grill for !C min'tes t'rning them fre1'ently* or fry the chicken in ! t+s, of cooking oil till they are +ro)ned, &dd the cooked chicken to the sa'ce I simmer for fe) min'tes more* add the fresh coriander* lemon D'ice* and garam masala , Serve )ith Basmati rice,

(((((((((((((((((( * Exported from MasterCook * Chicken #ikka Masala ( !$ Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : Chicken Beef C'rry #ikka Masala *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>= po'nds chicken +reasts or thighs (( skinless +oneless ***M&R%B&6E*** !>= onion chopped coarsely ? ta+lespoons tomatoes p're

! ! ? = =

teaspoon c'min seeds inch root ginger chopped ta+lespoons lemon D'ice garlic cloves cr'shed teaspoons chili po)der salt I pepper fresh mint sprigs to garnish ***M&S&H& S&GCE*** = ta+lespoons ghee = fresh green chilies (( minced ! onion sliced N o'nces canned tomatoes ! ta+lespoon +lack onion seeds !>= c'p nat'ral yog'rt (( cr'shed ? garlic cloves !>= c'p cocon't milk ! ta+lespoon fresh coriander (( chopped ! ta+lespoon fresh mint (( chopped = ta+lespoons lemon>lie D'ice !>= teaspoon garam masala !, "'ree the onion* tomato p'ree* c'min* ginger* lemon D'ice* garlic* chili po)der and salt and pepper in a food processor, #hen transfer to +o)l, =, C't the chicken into < cm c'+es, Stir into the +o)l and leave to marinate for = ho'rs, ?, Make the masala sa'ce, Aeat the ghee in a large sa'cepan* add the onion and stir over medi'm heat for five min'tes, &dd the onion seeds* garlic and chilies and cook 'ntil fragrant, <, &dd the tomatoes* yog'rt and cocon't milk* +ring to the +oil* then simmer for t)enty min'tes, C, Mean)hile* divide the chicken +et)een 4 ske)ers and cook 'nder a pre(heated very hot grill for !C min'tes* t'rning fre1'ently, Remove the chicken from the ske)ers and add the sa'ce, Stir in the fresh coriander * mint* lemon or lime D'ice* add and garam masala, Serve garnish )ith mint sprigs,

(((((((((((((((((( * Exported from MasterCook * Chicken #ikka Masala ( !!

Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : Chicken Beef C'rry #ikka Masala *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ***M&R%B&#E .ER ! AEGR*** = !>= po'nds chicken (( +oneless* skinless = teaspoons ginger and garlic paste !>< teaspoon t'rmeric po)der !>= teaspoon chili po)der ! teaspoon coriander po)der ! teaspoon garam masala !>= teaspoon c'min po)der salt to taste !>= c'p yog'rt ***.ER #AE FR&J- *** ! onion chopped = teaspoons tomato p'ree !>< teaspoon t'rmeric po)der = teaspoons coriander po)der ! !>= teaspoons chili po)der ! teaspoon ginger and garlic paste salt to taste ? teaspoons oil !>= teaspoon garam masala po)der coriander leaves finely chopped for (( garnish ! teaspoon cream optional for garnish &fter one ho'r p't this on ske)ers and grill till cooked, Er ' can p't it on a pan and let the flame +e lo) or even +ake it till done, Aeat oil in a vessel* fry onions and add ginger and garlic paste, Het it fry )ell till the oil separates, #hen add all the po)dered masala* and the tomato p'ree* salt to taste add a little )ater and let the gravy thicken, #hen add the chicken pieces and cook for a )hile* finally )hen the gravy is thick* remove from fire* serve in a dish and garnish )ith coriander leaves* and cream 7optional9, &ccompanied )ith rotis* or parathas,

(((((((((((((((((( * Exported from MasterCook * Chicken #ikka Masala ( != Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry East %ndian &ppeti ers Chicken #ikka Masala *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ? o'nces ghee or 'nsalted +'tter 4 o'nces finely chopped onions ! teaspoon gro'nd c'min ! teaspoon gro'nd coriander !>= teaspoon garam masala !>= teaspoon chili po)der ! teaspoon finely grated root ginger ! teaspoon cr'shed garlic < o'nces li1'id made 'p of reserved cooking (( D'ice and )arm )ater !>= teaspoon salt or to taste a pinch of tandoori coloring (( 7optional9 !$ o'nces single cream ! !>= o'nces gro'nd almond ! ta+lespoon lemon D'ice Melt the ghee or +'tter over medi'm heat and fry the onions 'ntil they are soft +'t not +ro)n, &dd the c'min* coriander* garam masala and chili po)der and fry for ! min'te, &dd the ginger and garlic and cook for !(= min'tes, &dd the spiced li1'id* cover the pan and let the contents +'++le for =(? min'tes, Stir in the salt* tandoori coloring and cream, Re(cover the pan and let it all +'++le gently for !$ min'tes, &dd the cooked tikka and gro'nd almonds, Stir and mix )ell, Cover and simmer for C(8 min'tes, Stir in the lemon D'ice and remove from heat, Serve )ith ;esari Cha)al,

((((((((((((((((((

* Exported from MasterCook * Chicken #ikka Masala ( !? Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : *%ndian Chicken &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ***M&R%B&6E*** = ta+lespoons c'min seeds = ta+lespoons coriander seeds = ta+lespoons paprika ! teaspoon mango po)der (( 7optional9 ! teaspoon chili po)der (( to taste9 !>4 teaspoon red food coloring ! lime* D'ice of ! !$ o'nces th yog'rt salt to taste ***E#AER %BFRE6%EB#S*** ! !>= po'nds chicken (( diced < cloves garlic (( chopped ! large onion (( very finely chopped chicken stock or )ater oil or ghee for frying Method: Frind the spices and mix )ith marinade ingredients %mmerse chicken in marinade and leave in the fridge for =< ho'rs Aeat Eil in a frying pan 7skillet!9 or )ok 'ntil very hot Stir fry chicken vigoro'sly for a+o't C min'tes 7yo' may need to do it in = +atches* depending on the si e of yo'r pan9 Remove chicken and keep )arm, .ry onion and garlic 'ntil D'st light +ro)n and ret'rn chicken )ith any remaining marinade* pl's stock* pl's more spices if yo' think the sa'ce needs itR an extra tsp of c'min and coriander may 5lift5 it a little, Simmer 'ntil chicken is cooked and sa'ce is nice and thick, Serve )ith +asmati rice,

(((((((((((((((((( * Exported from MasterCook * Chicken Jelvet So'p

Recipe By : #he Oames Whitcom+ Riley Cook+ook Serving Si e : C "reparation #ime :$:$$ Categories : Chicken C'rry 6ressings East %ndian &ppeti ers *%ndian So'ps &nd Ste)s &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( 8 ta+lespoons +'tter or margarine !>= c'p milk ? c'ps chicken +roth ! dash pepper 8 ta+lespoons flo'r !>= c'p light cream ! c'p fine chopped cooked chicken !, %n sa'cepan* melt +'tter or margarine, Blend in flo'r* then stir in milk* light cream and chicken +roth, =, Cook over medi'm heat* stirring constantly* 'ntil mixt're thickens and comes to a +oil, ?, Red'ce heat, Stir in finely chopped cooked chicken and dash of pepper, <, Ret'rn so'p to +oiling and serve immediately, Makes a+o't C c'ps of so'p, BE#ES : #his recipe )as a standard at the famo's #ea Room of H,S, &yres5 6epartment Store in %ndianapolis, &yres5 opened for +'siness in !3$N, %n the store5s early years it )as tho'ght that food )as served from informal food stands +efore the #ea Room opened in !3=3, #he #ea Room )as closed in !33! and the original do)nto)n &yres5 store )as closed in Oan'ary !33=,

(((((((((((((((((( * Exported from MasterCook * Chicken Jindaloo ( ! Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Chicken *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>? c'p )hite )ine vinegar

8 large garlic cloves (( peeled ? ta+lespoons chopped fresh ginger ! !>= ta+lespoons c'rry po)der = ta+lespoons gro'nd c'min ?>< teaspoon gro'nd cardamom !>< teaspoon gro'nd cloves !>< teaspoon dried cr'shed red pepper (( 7genero's9 = ta+lespoons yello) m'stard seeds = po'nds skinless +oneless chicken thighs (( 7a+o't !$9 c't into (( ! to ! !>= inch pieces < ta+lespoons olive oil = !>= c'ps chopped onions ! !< !>= o'nce diced tomatoes in D'ice (( 'p to !8 ! cinnamon stick !>= c'p chopped fresh cilantro "lace first 4 ingredients in +lender, &dd ! ta+lespoon m'stard seeds and +lend 'ntil smooth, #ransfer spice mixt're to large +o)l, &dd chicken and = ta+lespoons oil and toss to coat )ell, Aeat remaining = ta+lespoons oil in heavy large pot over medi'm(high heat, &dd onions and sa'tQ@ 'ntil golden* a+o't C min'tes, &dd chicken mixt're and stir ? min'tes to +lend flavors, &dd tomatoes )ith their D'ice and cinnamon stickR +ring to a +oil, Red'ce heatR cover and simmer 'ntil chicken is tender* stirring occasionally* a+o't ?$ min'tes, Season chicken mixt're to taste )ith salt and pepper, Mix in remaining ! ta+lespoon m'stard seeds, Simmer 'ncovered 'ntil li1'id is slightly thickened* a+o't 4 min'tes, Remove cinnamon stick, Stir in cilantro and serve,

(((((((((((((((((( * Exported from MasterCook * Chicken Jindaloo ( = Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : Chicken C'rry Jindaloo 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( ((((((((((((((((((((((((((((((((

teaspoons c'min seeds (( )hole teaspoon peppercorns (( +lack teaspoon cardamom seeds cinnamon (( three inch stick ! !>= teaspoons )hole +lack m'stard seeds ! teaspoon )hole fen'greek seeds C ta+lespoons )hite )ine vinegar ! teaspoon salt ! teaspoon cayenne pepper ! teaspoon +ro)n s'gar (( light !$ ta+lespoons vegeta+le oil = large yello) onions (( peeled* c't in half (( rings 8 ta+lespoons )ater ginger (( fresh* peeled* (( ! inch c'+e* (( coarsely chopped !$ garlic cloves (( * coarsely chopped ! ta+lespoon coriander seeds (( gro'nd !>= teaspoon t'rmeric (( gro'nd = po'nds chicken +reast (( no skin* no +one (( c't in +ite(si ed (( pieces 4 o'nces tomato sa'ce !>= po'nd ne) potatoes ( peeled and 1'artered Frind c'min seeds* +lack pepper* cardamom seeds* cinnamon* +lack m'stard seeds and fen'greek seeds together in a spice grinder, %n a small +o)l* com+ine gro'nd spices* vinegar* salt* cayenne pepper and +ro)n s'gar, Set aside, Aeat oil in large sa'cepan over medi'm heat, .ry onions* stirring fre1'ently* 'ntil they are a rich* dark +ro)n, Remove onions )ith a slotted spoon and p't them in a +lender, #'rn off the heat* +'t do not discard the oil, &dd a+o't ? ta+lespoons )ater 7or more if necessary9 to the onions and +lend 'ntil yo' have a smooth paste, &dd this onion paste to the spices in the +o)l, #his mixt're is the vindaloo paste, "'t the ginger and garlic in a +lender, &dd a+o't ? ta+lespoons )ater and +lend 'ntil yo' have a smooth paste, Aeat the remaining oil in the sa'cepan over medi'm heat, When hot* add the ginger* garlic paste, Stir 'ntil the paste +ro)ns slightly, &dd the coriander and t'rmeric, Stir a fe) seconds, &dd the chicken* a little at a time* and +ro)n lightly, &dd the vindaloo paste* tomato sa'ce and potatoes to the chicken in the sa'cepan, Stir and +ring to a slight +oil, Cover the sa'cepan* red'ce heat to lo) and simmer for a+o't an ho'r* or 'ntil potatoes are tender, Serve over rice,

= ! !

(((((((((((((((((( * Exported from MasterCook * Chicken With "'mpkin Seed Sa'ce Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Chicken 6ressings Jegeta+les East %ndian &ppeti ers Chiles *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( < po'nds roasting chicken < c'ps hot chicken stock (( or more if needed ?>< c'p p'mpkin seeds 4 +lack peppercorns !>4 teaspoon c'min seeds = tomatillos (( or green tomatoes 7= to ?9 = hot green chilies (( 7Dalapeno or (( serrano9* 'p to < roasted (( peeled* and seeded < green onions (( )ith tops = cloves garlic (( mashed = ta+lespoons chicken fat (( or lard ! +'nch yo'ng radish leaves (( or m'stard greens = large romaine lett'ce leaves < sprigs fresh coriander (( 7cilantro9 "'t )hole chicken in a casserole* cover )ith the stock* and +ring to a simmer, Cover pot and poach chicken D'st +elo) the simmering point over very lo) heat or in a very lo) oven 7=NC degrees9 for ! ho'r, Remove chicken from stock and let it cool eno'gh to carve it, #oast the p'mpkin seeds together )ith the peppercorns and c'min in a hot 'ngreased skillet a+o't C min'tes* stirring constantly to prevent scorching, "'t into a +lender and grind fine, Remove o'ter h'sks from the tomatillos* p't them in a pan )ith cold )ater to cover* and +ring to a simmer, Simmer !$ min'tes* drain* then add them to the +lender )ith !>= c'p of their li1'id and +lend to a smooth thick p'ree, Chop all the remaining ingredients and add them to the +lender, &dd chicken stock* if needed* to thin the p'ree, "o'r sa'ce into the skillet and simmer a+o't !$ min'tes to evaporate some of the li1'id, Carve chicken in < or more pieces and add to the sa'ce* coating the pieces )ell, %f possi+le* let chicken sit overnight in the sa'ce so that the seasoning permeates and the hotness of the

chili diminishes, Reheat gently so that sa'ce does not +oil, Serve hot or at room temperat're, "osted +y +o++iN<<0soDo'rn,com

(((((((((((((((((( BE#ES : %f the %ndians of the &mericas gave Spain its first t'rkey* Spain gave the %ndians their first domesticated chicken, #he res'lts of s'ch c'linary crossing are +irds of +oth kinds simmered in rich sa'ces called mole, #he )ord means a mixt're of any kind* and one of the +est mixt'res is made of %ndian s1'ash or p'mpkin seeds to flavor Spanish chicken, #he sa'ce +elo) )o'ld +e called a green mole* or mole verde* +eca'se it has everything green a+o't it: green p'mpkin seeds* green chilies* green Mexican tomatillos* and even radish and romaine greens, #he flavor is as gentle and 'n's'al as the color

* Exported from MasterCook * Chicken With #omatoes &nd Faram Masala Recipe By : Mad'r Oaffries5 %ndian Cooking Serving Si e : 8 "reparation #ime :$:$$ Categories : *%ndian Chicken C'rry Spices &nd "astes &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( C ta+lespoons vegeta+le oil ?>< teaspoon )hole c'min seeds ! ! inch stick cinnamon 8 )hole cardamom pods = +ay leaves !>< teaspoon )hole peppercorns = medi'm onions (( peeled and minced 8 cloves garlic (( peeled and minced ! ! inch c'+e ginger peeled and minced 8 medi'm tomatoes* (( peeled and finely (( chopped ? po'nds chicken pieces (( skinned ! !>= teaspoons salt !>4 teaspoon cayenne po)der (( to !>= !>= teaspoon garam masala

* canned tomatoes may +e s'+stit'ted Aeat oil in a large* )ide pot over a medi'm(high flame, When hot* p't in the c'min seeds* cinnamon* cardamom* +ay leave* and peppercorns, Stir once and then p't in the onions* garlic and ginger, Stir this mixt're aro'nd 'ntil the onion picks 'p +ro)n specks, Bo) p't in the tomatoes* chicken* salt* and cayenne pepper, Stir to mix and +ring to a +oil, Cover tightly* t'rn heat to lo) and simmer for =C min'tes or 'ntil chicken is tender, Stir a fe) times d'ring this cooking period, Remove cover and t'rn 'p heat to medi'm, Sprinkle in the garam masala and cook* stirring gently for a+o't C min'tes in order to red'ce the li1'id some)hat,

(((((((((((((((((( * Exported from MasterCook * Chicken With Whole Spices Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry East %ndian &ppeti ers *%ndian Chicken &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = !>< po'nds chicken pieces < ta+lespoons cooking oil ! teaspoon c'min seeds ! large onion (( finely chopped ! !>= inch c'+ root ginger (( peeled and finely (( chopped = )hole dried red chillies (( 'p to ? = = inch long cinnamon sticks (( +roken 'p = +lack cardamoms (( split open the top (( of each pod < )hole cloves !$ )hole allspice seeds !>= teaspoon gro'nd t'rmeric ! teaspoon paprika C flo )arm )ater

! !>< teaspoons salt or to taste = ripe tomatoes (( skinned and chopped = fresh green chillies (( )hole ! ta+lespoon gro'nd almonds = ta+lespoons chopped coriander leaves C't each chicken piece ( separate leg from thigh and c't each +reast in t)o, Aeat the oil over medi'm heat and fry the c'min seeds 'ntil they pop then add the onions* ginger* garlic and red chillies, .ry 'ntil the onions are soft +'t not +ro)n* stirring fre1'ently, &dd the cinnamon* cardamom* cloves and allspice* stir and fry for ?$ seconds, Stir in the t'rmeric and paprika and immediately follo) )ith the chicken, &dD'st heat to medi'm high and fry the chicken 'ntil it changes colo'r* C(8 min'tes* stirring fre1'ently, &dd the )ater and salt, Bring to the +oil, Cover the pan and simmer 'ntil the chicken is tender* a+o't ?$ min'tes, &dd the tomatoes* green chillies and the gro'nd almonds, Stir and mix )ell, Cover the pan and simmer for a f'rther 8(4 min'tes, Stir in half the coriander leaves and remove the pan from the heat, #ransfer the chicken to a serving dish and garnish )ith the remaining coriander leaves, 6%SCH&%MERV Copyright !338 ( Selec#J Ca+le Himited, &ll rights reserved, Carlton .ood Bet)ork http:>>))),cfn,co,'k>

(((((((((((((((((( * Exported from MasterCook * Chickoo Aal)a Recipe By :

Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( 8 chickoos !>= teac'p milk !>< c'p s'gar (( 'p to !>?* 'p to !C$ grams khoya or milk po)der made paste, = drops cochineal (( 7essence9 7= to ?9 ! ta+lespoon ghee "eel and mash chickoos or +lend, &dd milk and +oil in heavy sa'cepan, When slightly thick add khoya and cook* stirring contin'o'sly, &dd s'gar and ghee, Cook on lo) t'rning contin'o'sly till ghee oo es, Farnish )ith almond or )aln't in centre of the hal)a,

(((((((((((((((((( * Exported from MasterCook * Chickpea C'rry ( ! Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : C'rry Main 6ish Jegetarian East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p cooked chickpeas 7channa dal9 = large onions

dried red chiles ginger ? garlic cloves !>= teaspoon m'stard po)der ! teaspoon c'min !>= teaspoon t'rmeric !>< teaspoon cinnamon = ta+lespoons vegeta+le oil salt (( to taste ! medi'm tomato !>< po'nd "eel and c't onion, C't ginger into small pieces, "'t these ingredients* along )ith garlic cloves* m'stard po)der* and c'min po)der in a +lender, Blend into a paste, C't tomato into small pieces, Ever a medi'm heat add oil to a pan, Sa'tQ the condiments, When the spices +ecome thick add c't tomato, Stir and cook for C min'tes, &dd cooked chickpeas, #'rn over contents of pan, &dd = ta+lespoons of )ater and salt, &dd cinnamon po)der and t'rmeric po)der, Stir the pan, Cook for 4 to !$ min'tes, Serve hot or )arm, So'rce: &nadi Baik in :Jegetarian Oo'rnal Reports:

(((((((((((((((((( * Exported from MasterCook * Chickpea C'rry ( = Recipe By : Gnder "ress're Serving Si e : < "reparation #ime :$:<$ Categories : Hentils East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! ta+lespoon +'tter ! teaspoon c'min seed

!>< teaspoon coriander !>< teaspoon cardamom = teaspoons grated ginger ! dash cayenne pepper (( optional ! stick cinnamon !>< c'p red +ell pepper (( diced ! 1'art )ater !>= teaspoon salt ! !>= c'ps dried chickpeas < c'ps cooked rice Aeat +'tter in cooker, &dd c'min seeds and si le for C seconds, Stir in the remaining ingredients* except the rice, Hock the lid in place and over high heat +ring to high press're, &dD'st heat to maintain and cook for ?C(<$ min, Red'ce press're )ith a 1'ick(release, Remove the lid tilting it a)ay from yo', %f not done cook longer, Serve over rice or p'ree it like h'mmo's,

(((((((((((((((((( * Exported from MasterCook * Chickpea C'rry ( ? Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : Main 6ish Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p cooked chickpeas 7channa dal9 = large onions = dried red chiles !>< po'nd ginger ? garlic cloves !>= teaspoon m'stard po)der ! teaspoon c'min !>= teaspoon t'rmeric !>< teaspoon cinnamon = ta+lespoons vegeta+le oil salt (( to taste

medi'm

tomato

"eel and c't onion, C't ginger into small pieces, "'t these ingredients* along )ith garlic cloves* m'stard po)der* and c'min po)der in a +lender, Blend into a paste, C't tomato into small pieces, Ever a medi'm heat add oil to a pan, Sa'tQ the condiments, When the spices +ecome thick add c't tomato, Stir and cook for C min'tes, &dd cooked chickpeas, #'rn over contents of pan, &dd = ta+lespoons of )ater and salt, &dd cinnamon po)der and t'rmeric po)der, Stir the pan, Cook for 4 to !$ min'tes, Serve hot or )arm, So'rce: &nadi Baik in :Jegetarian Oo'rnal Reports:

(((((((((((((((((( * Exported from MasterCook * Chickpea Rago't With Jegeta+les 7india9 Recipe By : Sahni5s %ntrod'ction to %ndian Cooking Serving Si e : < "reparation #ime :$:?$ Categories : 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= c'p chopped fresh cilantro !>= c'p finely chopped c'c'm+er (( peeled !>= c'p finely chopped red onion ! c'p plain yog'rt ? ta+lespoons vegeta+le oil ! teaspoon c'min seeds ! teaspoon fennel seeds ! teaspoon cr'shed red(pepper flakes = ta+lespoons gro'nd coriander ! c'p chopped onions ! ta+lespoon grated fresh ginger ! medi'm 'cchini (( c't into !: pieces ! red or green +ell pepper (( cored and c't into !: pieces ? c'ps cooked chickpeas (( approximate ! !>= c'ps chopped tomatoes (( peeled

and mixed )ith ta+lespoons tomato paste ER s'+, !X!>= c'ps canned italian(style pl'm tomatoes in p'ree kosher salt +lack pepper

%n a medi'm mixing +o)l* com+ine the cilantro* c'c'm+er* red onion and yog'rt, Mix )ell* transfer to a small serving +o)l and refrigerate 'ntil needed, %n a large sa'te pan* heat the oil over medi'm(high heat* and add the c'min* fennel* pepper flakes* coriander and onions, Sa'te 'ntil the onions are lightly +ro)ned* a+o't 4 min'tes, &dd ginger, 'cchini and +ell pepper* and mix )ell, "o'r one(third c'p )ater over the vegeta+les* cover and red'ce heat to lo), Simmer 'ntil vegeta+les are cooked +'t still firm* a+o't C min'tes, .old in the chickpeas and tomatoes, %ncrease heat to medi'm high* and cook 'ncovered 'ntil the rago't is heated thro'gh and the sa'ce is thick* a+o't C min'tes, Season )ith salt to taste* and a genero's sprinkling of +lack pepper, Serve ste) ranished )ith cilantro(yog'rt mixt're and accompany )ith flat +read, Botes: #o serve: topped )ith yog'rt mixed )ith diced c'c'm+er* red onion and cilantroR toasted pita, RE. O'lie Sahni5s %ntrod'ction to %ndian Cooking +y O'lie Sahni, "aper+ack* #en Speed "r March !334* %SBB: $434!C3N84

(((((((((((((((((( * Exported from MasterCook * Chickpea Salad Recipe By : World of the East Jegetarian Cooking* Madh'r Oaffrey Serving Si e : ! "reparation #ime :$:$$ Categories : 6ressings Jegetarian East %ndian &ppeti ers *%ndian Salads ( 6ressings &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( < !>= c'ps gar+an o +eans (( cooked 8 scallions (( thinly sliced

ta+lespoons lemon D'ice ?>< teaspoon salt !>< teaspoon gro'nd +lack pepper = teaspoons cilantro (( minced ! fresh hot green chili (( minced !>< teaspoon cayenne "o'r contents of chickpea cans or home(cooked chickpeas into a sa'cepan, Bring to a +oil, 6rain* discarding li1'id, L-o' can skip this step if yo'5ve D'st cooked yo'r chickpeasM, %n a serving +o)l* com+ine chickpeas )ith the other ingredients, Mix )ell and set aside* 'nrefrigerated* for ! ho'r, Mix again, Serve cold or at room temperat're,

(((((((((((((((((( * Exported from MasterCook * Chickpea Jindaloo Recipe By : Steven Raichlen5s Aigh(.lavor Ho)(.at Jegetarian Serving Si e : = "reparation #ime :$:$$ Categories : 6ressings Jegetarian East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! ta+lespoon olive oil ! medi'm onion (( chopped = teaspoons minced fresh ginger = cloves garlic (( minced ! teaspoon gro'nd c'min ! teaspoon gro'nd t'rmeric ! cinnamon stick = green cardamom pods ! +ay leaf !>< teaspoon cayenne (( * 7!>< to !>=9 = c'ps thinly sliced m'shrooms = ripe tomatoes (( peeled* seeded* and (( chopped ? ta+lespoons )ine or cider vinegar (( 7? to <9 = c'ps cooked chickpeas (( ***

potatoes (( peeled and diced* (( T=c ! ta+lespoon tomato paste (( ** !>= c'p nonfat yog'rt salt and freshly gro'nd +lack pepper * !>=t )as +arely hotR try !tsp next time, *** ! can !, Aeat the oil in a large sa'te pan, Cook the onion over medi'm heat for =min, Stir in the ginger* garlic* c'min* t'rmeric* cinnamon stick* cardamom pods* +ay leaf* and cayenne and cook for =(?min longer* or 'ntil the onion is very soft, =, %ncrease the heat to high and stir in the m'shrooms and tomatoes, Cook for =(?min* or 'ntil most of the m'shroom li1'id has evaporated, Stir in the vinegar and +ring to a +oil, ?, Stir in the chickpeas* the pots* =c vegeta+le stock* the tomato paste* the yog'rt* the salt* and the pepper, Simmer the vinadloo for !$min* or 'ntil the pots and chickpeas are tender, &dd stock as necessary to keep the ste) moist, O'st +efore serving* correct the seasoning* adding vinegar* salt* or cayenne, Jindaloo sho'ld +e very highly seasoned, Serve over +asmati rice )ith dollops of yog'rt and sprigs of cilantro,

(((((((((((((((((( * Exported from MasterCook * Chickpeas With Chiles* Farlic &nd "otatoes Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : "otatoes Jegeta+les *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( =$ cloves garlic (( peeled !>< c'p )ater = teaspoons c'min seeds = Dalapenos (( seeded and sliced ? !3 o cans chickpeas (( drained

8 = ! =

potatoes (( peeled* (( c't into small c'+es 4 o cans tomato sa'ce teaspoon gro'nd c'min c'ps )ater salt to taste

"rocess garlic in a food processor )ith !>< c'p )ater 'ntil processed into a smooth paste, Aeat a large skillet* )ok or so'p pot over medi'm high heat, &dd garlic paste and cook for a co'ple of min'tes, &dd more )ater if it dries o't too m'ch, &dd c'min seeds and stir for ! min'te, &dd tomato sa'ce* stir and cook for = more min'tes, &dd remaining ingredients, Stir, Bring to a +oil, Red'ce heat to simmer, Cover and cook for a+o't ?$ min'tes or 'ntil potatoes are done, &dapted this from Madh'r Oaffrey5s &sian Jegetarian Cook+ook,

(((((((((((((((((( * Exported from MasterCook * Chickpeas With Farlic* #omatoes and Freen Chilies Recipe By : Madh'r Oaffrey5s :World(of(the(East Jegetarian Cooking: Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !4 cloves garlic (( 7'p to =<9* peeled < ta+lespoons vegeta+le oil = teaspoons )hole c'min seeds = c'ps tomato sa'ce (( 7canned or homemade9 8 !>= c'ps cooked chickpeas (( 7or9* drained ? cans gar+an o +eans (( 7=$ o 9 8 medi'm potatoes (( 7+oiled I peeled9* (( c't in ?><: c'+es ! !>= teaspoons salt (( 7or more9 C fresh hot green chilies = teaspoons gro'nd c'min seeds ! teaspoon gro'nd amchoor or lemon D'ice !>4 teaspoon cayenne pepper

"'t the garlic into the container of a food processor or +lender, &dd !>< c'p )ater and +lend 'ntil yo' have a smooth paste, Aeat the oil in a !$(inch()ide* heavy pot over a medi'm(high flame, When hot* p't in the c'min seeds, & fe) seconds later* p't in the garlic paste, .ry for a+o't = min'tes* stirring all the time, &dd the tomato sa'ce, ;eep stirring and cook for another min'te, &dd the drained chickpeas* diced potatoes* = c'ps )ater* salt* green chilies* gro'nd c'min* lemon* and cayenne, Stir gently and +ring to a simmer, Cover* t'rn heat to lo)* and simmer gently for =$ min'tes, vegetarian reso'rce: http:>>eserver,org>recipes>chickpeas(and(potatoes,txt Bote: #his dish may +e served )ith almost any %ndian meal* accompanied +y a green vegeta+le* a yog'rt relish and a +read, Er try a +o)l of these chickpeas* some pita +read* and a 1'ick c'c'm+er and yog'rt com+ination,

(((((((((((((((((( * Exported from MasterCook * Chile Cocon't "o)der 7;o++hari ;hara "odi9 Recipe By : 6elicio's Recipes .rom &ndhra +y ;ar'na Serving Si e : ! "reparation #ime :$:$$ Categories : Eggplant *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !$ red chiles ! ta+lespoon Bengal gram dal (( 7channa dal9 ! ta+lespoon peeled +roken +lack gram dal (( 7'rad dal9 !>< dry cocon't = ta+lespoons oil .ry masala, Cool, Strain and grind along )ith cocon't to make a fine po)der,

((((((((((((((((((

* Exported from MasterCook * Chile Hima Beans With .resh 6ill 76alna9 Recipe By : Haxmi Airemath* )riting in the San .rancisco Chronicle Serving Si e : 8 "reparation #ime :$:$$ Categories : East %ndian C'rry *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>< c'p large dried lima +eans !>= ta+lespoon light vegeta+le oil !>< teaspoon c'min seeds !>= c'p chopped onion = garlic cloves (( peeled* ( cr'shed ! half(inch piece fresh ( ginger (( peeled !>= c'p peeled (( chopped tomato = ta+lespoons flaked cocon't = ta+lespoons chopped fresh cilantro = !>= c'ps )ater !>< teaspoon cayenne pepper !>= teaspoon paprika !>= teaspoon salt (( or to taste ! ta+lespoon chopped fresh dill 6alnas are the ingenio's creations of cooks from Erissa* in eastern %ndia, #raditionally* the dish is prepared )ith yello) m'ng +eans* +'t % have created this recipe 'sing readily o+taina+le large lima +eans, #o ro'nd o't the men'* accompany this ro+'st ste) )ith rice pilaf, Rinse lima +eans, Soak in )ater to cover for 8 ho'rs* or overnight, 6rain and rinse again, Set aside, Aeat oil in a small heavy skillet over medi'm(high heat, &dd c'min* onion* garlic and ginger, Stir and cook 'ntil onion starts to +ro)n* a+o't < min'tes, &dd tomato* cocon't and cilantro* red'ce heat and cook 'ntil tomato is soft, #ransfer to a +lender* add !>< c'p of the )ater and +lend 'ntil smooth, 7%f necessary* add more )ater to facilitate +lending,9 Com+ine +eans* tomato(onion mixt're and remaining )ater in a heavy = 1'art sa'cepan, Bring to a +oil* red'ce heat to medi'm* cover* and cook 'ntil +eans are tender* +'t still hold their shape* a+o't ! ho'r, &dd cayenne* paprika and salt, Mix thoro'ghly, Farnish )ith fresh dill,

(((((((((((((((((( * Exported from MasterCook * Chile "epper %nformation Recipe By : Bill Wight Serving Si e : ! "reparation #ime :$:$$ Categories : *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p text only % see that there is a lot of conf'sion over the terms :chile: and :chile: and :chile po)der: and :po)dered chiles:, #he correct spelling 7in &merica9 is al)ays )ith one :H: in all the variations, Aere is the straight scoop* from a certified 7insane that is9 Chile(Aead, #he fr'it of the pepper plant* is called the :chile: or :chile pepper:, & +ell* a Dalapeno* a cayenne* a serrano are all examples of a chile pepper, :Chili: 7spelled )ith an :i:9 is a concoction of ingredients that pro+a+ly originated in #exas that incl'des chile peppers* onions* meat* other spices and ingredients, L#exans do not p't +eans in their chile* +'t )e Californians do,M :"o)dered chiles: are simply dried chiles gro'nd to a po)der, :Chili po)der: is a com+ination of po)dered chiles and other spices* almost al)ays incl'ding some c'min, #he pepper plant is in the Bightshade family 7along )ith tomatoes9 and all peppers are mem+ers of the Capsic'm gen's, #here are* as of today* =8 species of Capsic'm descri+ed, Ef these* most are not edi+le, #he five most common species of edi+le peppers are: Capsic'm ann''m 7Bells* Cayenne* Oalapenos* Be) Mexican* &naheims9 C, +accat'm 7&Di peppers from So'th &merica9 C, chinense 7Aa+anero and Scotch Bonnets9 C, fr'tescens 7#a+asco peppers9 C, p'+escens 7So'th &merican rocoto peppers9, #he different chile peppers 7Bells* Cayenne* Oalapenos* Be) Mexican* &naheims9 )ithin a species are referred to as :c'ltivars:, Ao) hot are chile peppers2

#he most pop'lar scale for meas'ring the heat of chile peppers is the scale of Scoville Aeat Gnits, Bell pepper or pimento on this scale is rated $ &naheim is rated C$$ to =*C$$ Oalapeno is rated =*C$$ to C*$$$ Serrano is rated C*$$$ to =C*$$$ Cayenne is rated ?$*$$$ to C$*$$$ #hai is rated C$*$$$ to !$$*$$$ Scotch Bonnet or Aa+anero is rated !C$*$$$ to ?C$*$$$ Red Savina Aa+anero is rated ?$$*$$$ to C$$*$$$ #he p're Capsaicin extract is rated !C*$$$*$$$ to !8*$$$*$$$ "epper spray is the p're extract dil'ted )ith )ater, %f yo' )o'ld like more information a+o't chile peppers* visit the Chile(Aeads Aome "age: http:>>nept'ne,netimages,com>Tchile> &nd read the Chile(Aeads .&P: http:>>easy)e+,easynet,co,'k>Tgcaselton>chile>fa1,html

(((((((((((((((((( * Exported from MasterCook * Chile "ickle Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Eggplant *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= ta+lespoon salt ?>< c'p apple cider vinegar < teaspoons s'gar ! teaspoon t'rmeric !>= c'p sesame oil !>= c'p m'stard oil ! heaped ta+lespoon garlic paste ! heaped ta+lespoon ginger paste = teaspoons chile po)der (( 7or to taste9 !>4 teaspoon asafetida (( 7hing9 red food color ! teaspoon po)dered m'stard seeds ! teaspoon po)dered )hite c'min seeds (( 7Deera9 ! teaspoon po)dered fen'greek seeds (( 7methi9

! !>< po'nds

fresh Dalapeno chiles*

* %f Dalapenos are not availa+le then Serrano or some other soft skinned species of chile ( +'t not Aa+anero ( it is too hot for pickle, Slit chiles length()ise in t)o after removing stems,7Seeds may +e removed, % don5t!9 #horo'ghly coat chiles )ith salt in a non metallic dish* cover )ith cling()rap and let stand overnight, 6rain acc'm'lated li1'id and discard, %n a fry pan heat +oth the oils add all of the a+ove ingredients except chiles* vinegar and s'gar, Bro)n )ell 'nder medi'm heat stirring fre1'ently, 7&+o't five min'tes9 &dd chiles and mix to coat the chiles, &dd s'gar and !>< c'p of the vinegar Contin'e to heat and add vinegar a little at a time as it gets a+sor+ed, Red'ce heat to simmer and cook for a+o't !>= ho'r 'ntil all vinegar is a+sor+ed and the chiles change color, Cool and +ottle in sterili ed Oar>s, BE#E, Oalapenos* +eca'se of their soft skin* give the +est res'lts, #he pickle can +e stored 'n(refrigerated for several months, #he a+ove spices and oils are availa+le at %ndian stores, So'rce: B'rDin

(((((((((((((((((( * Exported from MasterCook * Chili Chicken Recipe By : http:>>))),recipe(a(day,com Serving Si e : = "reparation #ime :$:$$ Categories : Chicken 6ressings East %ndian &ppeti ers Chiles *%ndian

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ***M&R%B&6E %BFRE6%EB#S*** ! c'p plain yog'rt ! ta+lespoon lemon D'ice !>= c'p onions (( coarsely chopped ! teaspoon c'min seeds ! teaspoon peppercorns ! teaspoon tim'r (( 7s ech)an pepper9 = fresh red chilies = ta+lespoons m'stard oil salt to taste ***%BFRE6%EB#S*** ! !>= po'nds skinless +oneless chicken +reast = ta+lespoons m'stard oil ? dry )hole red peppers !>= teaspoon t'rmeric ! c'p onions (( finely chopped ! teaspoon garlic (( minced ! teaspoon fresh ginger (( finely grated = red chilies (( minced ! teaspoon c'min po)der ! teaspoon coriander po)der ! teaspoon freshly gro'nd +lack pepper salt (( to taste ! c'p tomatoes (( chopped ! c'p chicken +roth !>= c'p green onion (( c't in !(in lengths .'ll Bame: Bepali Spiced Frilled Chicken Sa't@ed in #omato(Chili Sa'ce %n a +lender com+ine yog'rt* lemon D'ice* onions* c'min seeds* peppercorns* tim'r* red chilies* m'stard oil* and salt, Blend to form a smooth paste, "o'r the marinating paste over the chicken in a large +o)l, Mix )ell* cover* and let marinate for at least fo'r ho'rs, Frill the marinated chicken on a charcoal grill* occasionally t'rning 'ntil cooked thro'gh* a+o't N min'tes, C't grilled chicken into !(inch strips, %n a sa'ce pan over medi'm heat* )arm = ta+lespoons of m'stard oil, .ry dry )hole red peppers 'ntil dark, &dd t'rmeric and stir for !C seconds, &dd onions* and sa't@ over medi'm heat 'ntil +ro)n, &dd garlic* ginger* red chilies* c'min* coriander* +lack pepper* and salt to the onion mixt're, Sa't@ for ?$ seconds* then add tomatoes and chicken +roth, Red'ce the heat to simmer and let the tomato(onion mixt're cook for a+o't !$ min'tes* 'ntil thickened, #ransfer grilled chicken strips to the sa'ceR stir )ell, Cook for another !$ min'tes to evaporate excess li1'id so that the chicken pieces are coated )ith the sa'ce, &dD'st seasoning )ith salt and pepper, Farnish )ith green onions, Serve )ith rice* or roti, ;itchen Staff #ips: Roti is a flat* ro'nd* )hole()heat +read and is traditionally served )ith c'rries, %t can accompany every meal and can +e eaten alone or as a side dish, Roti can +e )rapped aro'nd meat or vegeta+le dishes or they can +e torn off )ith the fingers and dipped, %f yo' have a ethnic grocery feat'ring %ndian cookery* )e recommend yo' pick 'p some Roti +eca'se it makes a fantastic service )ith today5s recipe,

(((((((((((((((((( * Exported from MasterCook * Chili Mashed "otatoes With .ried Finger Recipe By : Jegetarian #a+le: %ndia Serving Si e : 8 "reparation #ime :$:$$ Categories : 6ressings "otatoes Jegetarian East %ndian &ppeti ers Chiles *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( < large +aking potatoes (( or more peeled (( c't into !: c'+es ! !>= c'ps +'ttermilk ER yog'rt ! Dalapeno pepper (( seeded and chopped ER more Dalapeno pepper (( to taste salt and pepper (( to taste !>< c'p ghee ER s'+stit'te 'nsalted +'tter ! !: piece fresh peeled ginger (( minced = ta+lespoons chopped cilantro Cook potatoes in large sa'ce pan of +oiling )ater to cover 'ntil tender* !C min'tes, 6rain* ret'rn to pan, Mash coarsely )ith potato masher, &dd +'ttermilk and Dalapeno7s9R mash 'ntil smooth, Season )ith salt and pepper, Aeat +'tter or ghee and ginger in small pan over medi'm heat, Cook* stirring occasionally* ? min'tes, Stir into potatoesR garnish )ith cilantro, 8 servings, #he Jegetarian #a+le 7Jegeterian #a+le Series9 +y -am'na 6eviR Aardcover* Chronicle* May !33N, "hotos, %SBB: $4!!4!!<<!

(((((((((((((((((( * Exported from MasterCook * Chillah Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : *%ndian Breads Snacks &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ***#AE B&##ER*** salt = ?>< c'ps +esan (( 7gramflo'r9 = teaspoons Deera (( 7c'min seeds9 ! teaspoon red chilli po)der !>< teaspoon asafetida* desi ghee (( 7clarified +'tter9 (( to shallo) fry ***#AE #E""%BF*** C o'nces paneer =>? c'p onions (( 7diced9 !>= c'p tomatoes (( 7diced9 < ta+lespoons taa a dhania (( 7coriander9R finely (( chopped = green chillies (( 7seed and finely (( chopped9 * to +e reserved in <C ml 7? t+sp9 of )ater #he +esan: Sift along )ith salt into a +o)l* add c'min seeds and red chillies* mix )ell, #he +atter: Mix the dissolved asafetida and C<$ ml 7= !><9 c'ps of )ater )ith the +esan mixt're and make a +atter of po'ring consistency, 6ivide into !8 e1'al portions and keep aside, #he paneer: Frate* mash or dice it and divide into !8 e1'al portions, #he vegeta+les: Mix onions* tomatoes* coriander and green chillies in a +o)l and divide into !8 e1'al portions, Cooking Aeat D'st eno'gh ghee in a small frying pan* spread a portion of the +atter to make a pancake )ith a fo'r inch diameter and shallo) fry over lo) heat for a fe) seconds,

Sprinkle a portion each of the paneer and vegeta+les on the pancake* sprinkle a little ghee along the periphery and cook, Hift the pancake and if perforations are visi+le and the chillah is lightly colored* flip it over, Sprinkle another small 1'antity of ghee* cook for <C seconds, .old and remove to a+sor+ent paper to drain off the excess fat, Repeat the process )ith the remaining portions, #o serve Remove to a dish and serve )ith coriander ch'tney or so'nth and accompaniments of yo'r choice, Serves: < "reparation time: =C min'tes Cooking time: = min'tes per chillah #his recipe )as contri+'ted +y Oiggs ;alra* )ho is )ell kno)n aro'nd the glo+e as food connoisse'r* critic and one of the leading lights in the )orld of %ndian c'isine,

(((((((((((((((((( * Exported from MasterCook * Chilled Banana and "istachio Rice "'dding Recipe By : Fo'rmet maga ine &'g'st !338 Serving Si e : 8 "reparation #ime :$:$$ Categories : C'stards &nd "'ddings 6ressings East %ndian &ppeti ers .r'it Frains *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p long(grain +asmati rice (( prefera+ly s)eet* !>= c'p shelled nat'ral pistachios ! ta+lespoon 'nsalted +'tter ! teaspoon gro'nd cardamom !>< teaspoon cinnamon !>< teaspoon freshly grated n'tmeg ?>< c'p s'gar ? c'ps )hole milk = c'ps heavy cream = +ananas (( c't into !><(inch (( dice !>< c'p shelled nat'ral pistachios (( for garnish

*availa+le at East %ndian markets %n a +o)l soak rice in cold )ater to cover ?$ min'tes and drain in a sieve, Rinse rice 'nder cold )ater and drain, %n a small sa'cepan +lanch pistachios in +oiling )ater ? min'tes and drain in a sieve, Rinse pistachios 'nder cold )ater and pat dry, R'+ off pistachio skins and chop pistachios coarse, %n a heavy !(1'art sa'cepan melt +'tter over lo) heat and cook cardamom* cinnamon* n'tmeg* and s'gar* stirring* ! min'te, &dd rice* milk* and cream and simmer gently* 'ncovered* stirring occasionally* 'ntil rice is tender* a+o't !4 to =$ min'tes, Cool p'dding and transfer to a serving dish, Stir in pistachios and +ananas, Chill p'dding* covered* at least 'ntil cold* a+o't < ho'rs* and 'p to = days, Farnish p'dding )ith pistachios and serve )ith a melon compote,

(((((((((((((((((( * Exported from MasterCook * Chilled C'c'm+er So'p Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = medi'm c'c'm+er )hich are D'icy !>= piece ginger ! small green chilli = c'ps )ater (( 7= to ?9 = ta+lespoon cream )hipped smooth (( 7= to ?9 ! small spri finely chopped mint ! teaspoon s'gar salt and pepper to taste ! slice +read (( 7! to =9 Chop c'c'm+er onto large ch'nks Frate ginger* keep aside,

Boil the c'c'm+er in the )ater* till soft, Het it Cool, Blend in a mixie While +lending add the +read* ginger and green chilli, Sieve, &dd s'gar* salt Chill for = ho'rs While serving* take in individ'al so'p +o)ls Caref'lly po'r a s)irl of cream* sprinkle freshly gro'nd +lack pepper and a tiny amo'nt of chopped mint,

(((((((((((((((((( * Exported from MasterCook * Chilled "in)heel Sand)iches Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( Soft 'nc't +read one loaf ! ta+lespoon green ch'tney +'tter = ta+lespoons cheese grated ! c'p finely chopped mixt're of onions (( tomatoes and (( c'c'm+er C't the +read into long rectangles +y c'tting hori ontally, Aold each slice over +oiling )ater for a fe) seconds to soften, "ress

lightly )ith a rolling pin on a )orks'rface, &pply +'tter* then ch'tney on each slice, Sprinkle the vegeta+le mixt're all over sprinkle cheese over it, Caref'lly roll from on end to)ards the other as tightly as possi+le* )itho't +reaking the +read, Sec're )ith toothpicks if re1'ired to hold, Chill rolls for an ho'r in the fridge* )rapped in a moist cloth, Remove toothpicks* c't into !>= circles and serve )ith spicy tomato sa'ce and french fries,

(((((((((((((((((( * Exported from MasterCook * Chilled #omato O'ice Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( < tomatoes D'icy and ripe = ta+lespoons s'gar ? glasses icecold )ater salt to taste pepper to taste Aalve or 1'arter tomatoes, &dd ! c'p )ater* +oil for =(? min'tes, Cool very )ell, R'n tomatoes )ith s'gar in mixie till smooth, Sieve thro'gh a +ig holed strainer, Skins sho'ld stay +ack* +'t seeds sho'ld go thro'gh,

Mix all other ingredients, Gse li+eral helping of salt and pepper, Chill refrigerator till re1'ired, O'st +efore serving: R'n +riefly in mixie +efore serving for frothiness, Serve immediately, Making time: !C min'tes 7excl'ding cooling time9 Makes: C(8 glasses Shelflife: 4(!$ ho'rs

(((((((((((((((((( * Exported from MasterCook * Chilli Cocon't "o)der 7ko++hari ;hara "odi9 Recipe By : 6elicio's Recipes .rom &ndhra +y ;ar'na Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !$ red chillies ! ta+lespoon +engal gram dal (( 7channa dal9 ! ta+lespoon peeled +roken +lack gram dal (( 7'rad dal9 !>< dry cocon't = ta+lespoons oil .ry masala, Cool, Strain and grind along )ith cocon't to make a fine po)der,

(((((((((((((((((( * Exported from MasterCook * Chilli 6hal 7lentils9 Recipe By : %mran Cha'dhary Serving Si e : < "reparation #ime :$:$$ Categories : 6als East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !!C gram split red lentils C$ grams small split yello) lentils = !>= c'ps )ater ! teaspoon ginger p'lp ! teaspoon garlic p'lp !>< teaspoon t'rmeric = fresh green chillies (( chopped ! !>= teaspoons salt ***#E""%BF*** = ta+lespoons oil or ghee ! small onion (( sliced !>< teaspoon mixed m'stard I onion seeds < dried red chillies ! tomato (( sliced ***F&RB%SA*** ! ta+lespoon chopped fresh coriander = fresh green chillies (( seeded and sliced ! ta+lespoon chopped fresh mint !, "ick over the lentils for any stones +efore )ashing them several times, =, Boil the lentils in the )ater )ith the ginger* garlic* t'rmeric and chopped green chillies for a+o't !C(=$ min'tes 'ntil soft, ?, Mash the lentil mixt're do)n, #he consistency of the mashed lentils sho'ld +e similar to that of a creamy chicken so'p, <, %f the mixt're looks too dry* D'st add some more )ater, Season )ith the salt, C, #o prepare the :topping:* heat the oil and fry the onion )ith the m'stard and onions seeds* dried chillies and sliced tomato for = min'tes, 8, "o'r this :topping: over the dhal and garnish )ith fresh coriander* green chillies and mint,

(((((((((((((((((( * Exported from MasterCook * Chilman Biryani Recipe By : Serving Si e : < "reparation #ime :!:$$ Categories : Meat *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( C$$ gram lam+ (( c'+ed = !>= c'ps Basmati rice )ater as re1'ired !>= teaspoon mace (( 7Davitri9 po)der < green cardamom < +lack cardamom < cloves C +ay leaves ! c'p oil ? !>? ta+lespoons onions (( sliced C teaspoons ginger(garlic paste = teaspoons salt = teaspoons chile po)der ! liter )ater ? !>? ta+lespoons +ro)n onion paste a fe) strands of saffron = teaspoons vetiver (( 7ke)ra9 )ater < ta+lespoons onions (( sliced and fried (( 'ntil +ro)n 78$ g9 ***.ER #AE CA%HM&B 7"G..9 CEJER%BF*** !>= c'p flo'r !>= c'p +'tter C ta+lespoons )ater W&SA and soak the rice in )ater for one ho'r, 6rain and +oil in s'fficient )ater )ith the )hole garam masala 'ntil three(fo'rths done, Remove from heat* drain and keep aside, Aeat oil in a pan* add onions and fry 'ntil +ro)n, &dd ginger(garlic paste )ith lam+ pieces and stir(fry for a+o't !$ min'tes, &dd salt* chile po)der and )ater and cook for a+o't =$ to =C min'tes on medi'm heat,

Stir in the +ro)n onion paste and cook 'ntil the lam+ pieces are tender and the c'rry thickens, Remove from heat, #o prepare the chilman 7p'ff9 covering: Mix +'tter into the flo'r, &dd eno'gh )ater and knead to a smooth soft do'gh, %n an oven proof handi 7pot9 place alternate layers of rice and lam+ c'rry, Sprinkle saffron* vetiver and the +ro)ned onions, Seal the handi 7pot9 )ith the prepared p'ff covering and place in a moderately hot oven 7!C$o C to !NCo C9 for =$ min'tes or 'ntil the covering is cooked, Remove and serve hot )ith raita,

(((((((((((((((((( BE#ES : Ham+ +iryani cooked on lo) heat* covered )ith a rich p'ff

* Exported from MasterCook * Chinese Aot and So'r Enions Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = large )hite onions ? fresh red hot chillies = ta+lespoons oil ! !>= teaspoons )hite vinegar ! !>= teaspoons +ro)n vinegar ? pinches pepper po)der (( 7? to <9 !>< teaspoon s'gar salt to taste "eel and halve onions* chop into eight ch'nks each half, Slice chillies thin and diagonally, Aeat oil* add chillies and onions* stirfry for ?(< min'tes, &dd all other ingredients* sa'te f'rther = min'tes, Serve hot* )ith rice or +read,

Making time: !C min'tes Makes: =(? servings Shelflife: Best fresh

(((((((((((((((((( * Exported from MasterCook * Chivda Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= c'p cornflakes for frying ! ta+lespoon pean'ts = teaspoons raisins (( cashe)s ! stalk c'rry leaves = green chillies chopped to !>=: pieces ! teaspoon red chilli po)der ? pinches citric acid po)dered (( 7? to <9 !>= teaspoon s'gar salt to taste oil for deep frying 6eep fry the cornflakes in hot oil till crisp +'t not +ro)n, 6rain and place in )ide plate, Repeat for all flakes, Bext fry the pean'ts* c'rry leaves* cashe)* raisins* green chillies one at a time,

6rain all )ell, &dd to the fried flakes, Sprinkle all the other ingredients over the flakes, Mix )ell till masala is evenly coated* )ith hands, Store in airtight container, Making time: =$ min'tes Makes: ? c'ps Shelflife: = )eeks

(((((((((((((((((( * Exported from MasterCook * Choco(Coffee "'dding Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ***.ER H&-ER !*** 4 slices milk +read (( 78 if large9 ! ta+lespoon instant coffee ! ta+lespoon drinking chocolate ! ta+lespoon s'gar (( 7icing s'gar9 ? ta+lespoons milk !>< ta+lespoon vanilla essence or cochineal ***.ER H&-ER =*** !>= liter vanilla ice cream ! ta+lespoon gelatine crystals !>= c'p )ater ! ta+lespoon c'rd = ta+lespoons s'gar

ta+lespoon grated milk chocolate chocolate sa'ce (( 7optional9

Hayer !: Break +read and place in a dry(grind mixie, &dd the chocolate po)der* coffee* icing s'gar and essence, Blend to get fine cr'm+s, Rinse a casserole )ith cold )ater, "'t the cr'm+s in and press do)n evenly and lightly +y hand, Sprinkle the milk over it and allo) to set in chiller for ! ho'r, Hayer =: #ake )ater in a thick cr'ci+le and sprinkle the s'gar and gelatine over it, Heave 'ndist'r+ed for C(N min'tes, Warm over very lo) flame or over a hot griddle* stirring contin'o'sly till no crystals are left and )ater is clear, Beat ice cream over a tray of chilled )ater of ice c'+es, &dd c'rds* gelatine sol'tion and stir* ;eep stirring till thick and creamy, "o'r over the +read layer, &llo) to set in free er and decorate )ith grated chocolate, Serve )ith chocolate sa'ce,

(((((((((((((((((( * Exported from MasterCook * Chole :Bill &nd Oim: 7Chick "eas9 Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry 6als Jegeta+les *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !C o , can chick peas (( 7also called (( gar+an o +eans9 7progresso is a good +rand,9 ! large onion chopped finely = medi'm si ed potatoes (( 7optional9

! = ! ! ! ? <

teaspoon m'stard seeds pods cardamom 7remove seeds and discard h'lls9 (( 7= to ?9 teaspoon coriander teaspoon c'min seeds ta+lespoon garam masala vegeta+le oil +ay leaves )hole cloves

%f yo' are 'sing the potatoes* start +oiling them in a sa'cepan, Het them +oil for at least !C min'tes, &fter they are done* t'rn off the heat and let them stand in the )ater, While the potatoes are cooking* heat the oil in a )ide skillet 'ntil it is very hot, &dd the m'stard seeds and )ait 'ntil they start popping, &dd +ay leaves* cardamom and cloves, Mix aro'nd for a )hile and then add onions, Wait'ntill the onion starts to t'rn golden +efore adding the rest of the spices 7except for the Faram Masala9, &dd chick(peas )ith all the li1'id, C't 'p the potatoes into +ite si ed pieces and add to the skillet, &dd Faram Masala, Contin'e stirring the chick(peas 'nder medi'm heat for C(N min'tes )itho't covering, Check the tenderness of the potatoes, %f they are still too hard* add another !>< c'p of )ater and cook for another co'ple of min'tes, Salt to taste and serve, #his recipe is named after Bill Chiles and Oim M'ller +oth of )hom liked my concoctions )ell eno'gh that % started cooking this a lot, #his is a real simple )ay of making chick peas, %t +arely takes !C min'tes and the res'lt is 1'ite delicio's, &sk Oim and Bill,

(((((((((((((((((( * Exported from MasterCook * Chole ( ! Recipe By : RaDeev ;rishnamoorthy Serving Si e : 8 "reparation #ime :$:$$ Categories : 6als C'rry *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( ((((((((((((((((((((((((((((((((

! ! ! !

chick peas onion ta+lespoon ginger ta+lespoon garlic !>= can tomatoes ! ta+lespoon c'min po)der !>= can tomatoes ! ta+lespoon c'min po)der ! ta+lespoon coriander po)der ! ta+lespoon chile po)der !>= teaspoon tamcon (( 7tamarind extract9 ! ta+lespoon garam masala ! +'nch coriander leaves Sa'tQ onions* add garlic and ginger, .ry for a+o't C min'tes, &dd tomatoes* and contin'e frying, &dd c'min* coriander and chile po)ders* and some salt, .ry for another C min'tes, &dd chick peas* +oil for a fe) min'tes, &dd garam masala* let mixt're simmer, Separately* +oil tamcon in )ater 'ntil it dissolves, &dd this to main mixt're, Remove from stove, Serve garnished )ith coriander leaves and lemon slices,

can

(((((((((((((((((( * Exported from MasterCook * Chole ( = Recipe By : http:>>))),india)orld,co,in>open>rec>recipes>chole,html Serving Si e : ! "reparation #ime :$:$$ Categories : Jegeta+les 6als *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p ka+'li channas = onions (( chopped = potatoes = tomatoes ! ta+lespoon chile po)der ! ta+lespoon garam masala !>= teaspoon +aking soda ? ta+lespoons oil or ghee ! ta+lespoon amch'r po)der (( 7or9 ! lime or (( to taste * D'ice of salt (( to taste tomato and onion slices (( for decoration chopped coriander and green chiles (( for decoration

!, Soak the channas overnight, =, &dd !>= teaspoon of soda +i(car+ and cook in a press're cooker, ?, C't the potatoes and tomatoes into +ig pieces, <, Aeat the oil in a vessel and fry the potatoes 'ntil soft, C, Remove the potatoes, %n the same oil* add the onions and fry 'ntil golden +ro)n, 8, &dd the chile po)der and fry again, N, &dd the +oiled channas and salt, 4, &fter C min'tes* add the garam masala* amch'r 7or lime D'ice9 and +lack pepper po)der and cook for = min'tes, 3, &dd the potatoes and tomatoes and cook for = min'tes, 6ecorate )ith coriander* green chiles and slices of tomatoes and onions, Serve hot )ith p'ris,

(((((((((((((((((( * Exported from MasterCook * Chole Er Chane 7Chickpeas C'rry9 Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry 6als *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = ta+lespoons oil or ghee !>= c'p grated onion ! ta+lespoon ginger garlic paste = c'ps canned (( drained chickpeas ! tea+ag !>< teaspoon red chile po)der ! ta+lespoon coriander po)der = teaspoons c'min po)der ! ta+lespoon mango po)der

ta+lespoon garam masala po)der !>= teaspoon c'min seeds = +ro)n cardamoms < cloves < peppercorns ! inch cinnamon stick ! teaspoon kala namak (( 7+lack rock salt9 !>< c'p chopped coriander and mint leaves = teaspoons seeded and chopped green chiles !>= c'p tamarind D'ice ! teaspoon roasted c'min po)der ***.ER #AE F&RB%SA*** chopped coriander leaves ginger (( D'lienne tomato )edges onion slices #his dish tastes )ell )ith any %ndian +read or rice, "lace the tea+ag in a+o't ! !>= ( = c'ps of +oiling )ater, &dd the chickpeas to it, Heave for a co'ple of ho'rs 7! (4 hrs9R 'ntil the chickpeas ac1'ire a light +ro)n color, S1'ee e and discard the tea+ag, Aeat oil in a pan, &dd the c'min seeds* cloves* cinnamon* peppercorns* +ro)n cardamoms, When the c'min seeds spl'tter* add the grated onion, .ry the onion 'ntil it is +ro)n, &dd the ginger garlic paste and fry a fe) seconds, &dd the mango* garam masala* coriander* c'min* red chile po)ders, &dd a little more oil or some chickpea li1'id* if re1'ired and fry a fe) seconds, &dd the green chiles, &dd the coriander and mint leaves, &dd the chickpeas* along )ith the li1'id, &dd the kala namak* salt* roasted c'min po)der and the tamarind D'ice, Bring to a +oil, Mash a+o't ? ta+lespoons of chickpeas and ret'rn to the pan, #his )ill thicken the gravy, #aste and adD'st salt, Red'ce heat and simmer for a+o't C min'tes* 'ntil gravy red'ces, Serve hot* garnishing )ith chopped coriander leaves* ginger D'lienne* tomato )edges* onion slices,

(((((((((((((((((( * Exported from MasterCook * Choota 6al ( Cha)al

Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>= c'ps rice ! c'p toor dal = )hole red chillies = +ay leaves ? cloves and peppercorns each, (( 7? to <9 salt to taste !>= teaspoon t'rmeric = onions sliced length)ise ? ta+lespoons ghee ! ta+lespoon chopped coriander ! teaspoon c'min and m'stard seeds 8 c'ps )ater (( 78 to N9 Wash dal and rice separately, Soak in salty )ater for half an ho'r, Aeat ghee in large sa'cepan fry the onion till crisp and +ro)n, Remove, %n same ghee* add seeds* leaves* chilli* pepper and cloves, &dd the soaking )ater of dal and rice, &llo) to come to +oil, &dd dal and allo) to +oil for C min, &dd rice* t'rmeric* salt and cook in high for !$(!= mins, "'t on simmer and cook till the rice is done and )ater has evaporated, Farnish )ith fried onions and chopped coriander,

((((((((((((((((((

* Exported from MasterCook * Choo a ;esar Malaai Recipe By : Serving Si e : < "reparation #ime :!:$$ Categories : Meat *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( 4 +reasts of s1'a+ (( 7spring chicken (( +reasts9* de+oned (( and pat dried ! liter clear chicken stock < green cardamom ? cloves = +lack cardamom = +ay leaves ? +lades mace salt to taste ***.ER #AE EB%EB "&S#E*** !C$ gram onions 8 cloves garlic = inches ginger root* sliced < green chiles (( deseeded and (( chopped fine ghee for deep frying ***.ER #AE &HMEB6 "&S#E*** ?$ grams almonds (( +lanched and peeled ghee for deep frying ? ta+lespoons milk ***.ER #AE FR&J-*** 8$ grams ghee = ta+lespoons +'tter = ta+lespoons ma)a (( cr'm+led ! teaspoon )hite pepper po)der !>= teaspoon dried ginger po)der ! ta+lespoon lemon D'ice ! teaspoon s'gar !>= teaspoon green cardamom po)der !>< teaspoon clove po)der !>< teaspoon mace po)der =$$ milliliter cream = drops ke)ra essence ***.ER #AE F&RB%SA*** a fe) strands saffron ! ta+lespoon l'ke)arm milk ! ta+lespoon almond flakes

a small +'nch of coriander leaves (( chopped "G# the chicken stock in a pot* add green cardamom* cloves* +lack cardamom* +ay leaves* mace and salt and +ring to +oil, Ho)er the heat, &dd chicken and poach 'ntil the chicken is al dente 7almost cooked9 for a+o't six min'tes, Remove the chicken and keep aside, Reserve the stock to prepare the gravy, #o prepare the onion paste: P'arter the onions* separate the layers and keep aside, Aeat ghee in a kadai and deep fry all the ingredients 'ntil the onions are transl'cent and glossy, Remove to an a+sor+ent paper to drain excess fat, #ransfer to a +lender and p'lse 'ntil a smooth paste is o+tained, Reserve the ghee, #o prepare the almond paste: Reheat the reserved ghee and deep fry the almonds 'ntil light +ro)n, Remove to an a+sor+ent paper to drain excess fat, Frind them )ith the milk to a smooth paste, Reserve the ghee, #o prepare the garnish: Soak the saffron and almond flakes in l'ke)arm milk, Aeat 8$ g of the reserved ghee and stir(fry the onion paste* follo)ed +y the almond paste* over lo) heat 'ntil a sheen appears on the s'rface 7ens're that the pastes do not get colored9, &dd the reserved stock* +ring to a +oil* lo)er the heat and simmer 'ntil red'ced to half, "ass the gravy thro'gh a fine mesh so'p strainer into a separate pan and keep aside, Melt +'tter in another pan and stir(fry the ma)a over lo) heat for !C(=$ seconds 7ens're that the ma)a does not get colored9, &dd the strained gravy and +ring to a +oil, Ho)er the heat* add pepper po)der and ginger po)der, Stir )ell and simmer 'ntil the gravy reaches sa'ce consistency, &dd lemon D'ice* s'gar and the poached chicken, Bring to a +oil, Ho)er the heat* add the green cardamom po)der* clove po)der and mace po)der, Stir )ell, &dd the cream and +ring to a +oil over medi'm heat* stirring contin'o'sly* 'ntil the gravy reaches sa'ce consistency, Remove from heat* add ke)ra essence and adD'st the seasoning Farnish )ith saffron* almond flakes and coriander leaves,

(((((((((((((((((( BE#ES : Boneless chicken served )ith a rich ma)a(and(cream +ased sa'ce

* Exported from MasterCook * Chopped Enions in Jinegar Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = medi'm onion (( chopped ! teaspoon salt !>< teaspoon freshly gro'nd +lack pepper !>< teaspoon cayenne (( 'p to !>=* 'p to < ta+lespoons red )ine vinegar Com+ine all ingredients in small serving +o)l, Mis )ell, cover and refrigerate for ?$ min'tes, serves < ( 8

(((((((((((((((((( * Exported from MasterCook * Cho'(Cho' ;oot>C'rry>"ood'th'al Recipe By : Serving Si e : 8 "reparation #ime :$:$$ Categories : Jegeta+les Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = medi'm chayote s1'ash !>= c'p shredded cocon't = green chiles (( cr'shed t'rmeric (( to taste salt (( to taste m'stard ! red chile po)der 'rad dal oil (( 7seasoning9 c'rry leaves (( 7seasoning9 "eel skin of s1'ash, C'+e, Cook )ith a little )ater* t'rmeric and salt, When done yet firm* add cocon't and green chile po)der mix, "o'r seasoning on top, %f there5s more li1'id it +ecomes koot'* if moist +'t not too li1'id then pod'th'al,

Jariations: Can do plaintanos 7ra)* green or* if not there* very* very green chi1'ita +ananas9 for a va hakai pod'th'al>thoran, &lso can do red p'mpkin>+'ttern't s1'ash similarly, &n excellent and 1'ick ckakka thoran is also possi+le, & #hai canned prod'ct is green Dackfr'it* already cooked, O'st shred this +y hand* prepare seasoning in C(8 ta+lespoons oil and toss cr'shed cocon't and green chiles in, Salt, Stir )ell and remove )hen thoro'ghly heated thro'gh and still moist, #his dish needs a fair amo'nt of cocon't* and the fresh one is preferred, Shyamala "arames)aran

(((((((((((((((((( * Exported from MasterCook * Ch'pattis Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( 4 o'nces )hole )heat flo'r !>< c'p )ater (( 7to !>= c'p9 Mix flo'r in +o)l )ith eno'gh )ater to make do'gh )hich leaves side of +o)l clean, #ake o't and knead for fe) min'tes, 6ivide into <, Roll each one o't 8: diameter 'ntil thin, Aeat frying pan 'ntil hot 7 BE E%H 9 Cook one side only, #ake o't and place frying pan )ith ch'ppati 'nder hot grill to do the top side, %t sho'ld p'ff 'p, Serve immediately, Repeat for other ?,

(((((((((((((((((( * Exported from MasterCook * Cili ;epatan

Recipe By : Serving Si e : < "reparation #ime :$:?$ Categories : *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! cra+ (( 7<$$ g9 ! teaspoon oil for frying the cra+ (( 7C ml9 ! teaspoon oil (( 7C ml9 ! ta+lespoon chopped garlic ! ta+lespoon chopped ginger ! teaspoon red chile paste !>= c'p )ater (( 7!=$ ml9 salt to taste ! teaspoon soy sa'ce (( 7C ml9 ! teaspoon s'gar 8 green chiles (( slit length)ise 8 red chiles (( slit length)ise ! capsic'm (( sliced 7<$ g9 !>< c'p spring onion (( 7C$ g9 ! egg (( +eaten CHE&B the cra+ and remove the hard shell, C't the cra+ into fo'r pieces, Crack the cla)s, Aeat oil in a )ok to smoking point, &dd cra+ and stir(fry +riskly 'ntil the shell t'rns +right red and the meat t'rns )hite, Remove and set aside, 6iscard oil, Aeat oil in another )ok, &dd the chopped garlic* ginger and red chile paste, .ry for a min'te, &dd the cra+ and stir )ell, &dd salt and )ater, Simmer 'ntil the cra+ is )ell done, &dd red chiles* green chiles* capsic'm and spring onion, Mix )ell, &dd +eaten egg* stir +riskly and remove +efore the egg sets,

(((((((((((((((((( BE#ES : Spicy cra+ c'rry topped )ith +eaten egg

* Exported from MasterCook * Cl'ster Beans C'rry 7Fori Chikk'd'kai ;oora9 Recipe By : 6elicio's Recipes .rom &ndhra +y ;ar'na Serving Si e : ! "reparation #ime :$:$$ Categories : Eggplant *%ndian

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>< kilogram cl'ster +eans ! ta+lespoon oil ! teaspoon chile po)der !>= teaspoon +lack m'stard seeds !>= teaspoon +engal gram dal ! stem c'rry leaves !>= teaspoon s'gar = ta+lespoons gro'nd cocon't salt (( to taste !, Chop +eans into small pieces, Boil )ith salt and a little )ater, =, .ry m'stard seeds* +engal gram dal* and c'rry leaves, &dd +eans and chile po)der, Stir, ?, Sprinkle )ith cocon't and s'gar, Stir 'ntil dry,

(((((((((((((((((( * Exported from MasterCook * Cocktail ;a+o+s Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : *%ndian &ppeti ers ;a+o+s Ham+ &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( C$ grams +oneless lam+ ! egg 4 grams garam masala ! $g ginger oil for frying < red chiles !! grams split gram (( 7t')ar dal9 ! +'nch cilantro ! Cg green chiles 8 $g onions (( chopped salt to taste

Boil lam+* split gram* red chiles* = onions* ginger* salt in )ater, Remove )ater and grind to a fine paste, #o this* add +eaten egg* garam masala and mix )ell, Make e1'al small +alls and keep aside, %n a separate +o)l* add chopped onions* green chiles* coriander leaves* salt and mix )ell, Make into small +alls, #ake one lam+ +all* place in yo'r palm* press to an oval shape, %n this* place onion +all and close the edges, 6eep fry in oil 'ntil +ro)n crispy ka+o+s,

(((((((((((((((((( * Exported from MasterCook * Coco "ista "asand 7cocon't "istachio S)eetmeat9 Recipe By : Madh'r Oaffrey5s .lavo'rs of %ndia ( F'Darat Serving Si e : ! "reparation #ime :$:$$ Categories : S)eets East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = ta+lespoons shelled (( 'nsalted pistachios ! ta+lespoon icing s'gar ! teaspoon )hite poppy seeds !>= ta+lespoon milk ***.ER #AE CECEBG# C&S%BF*** !=$ gram s'gar C cardamom pods (( 7gro'nd in a (( grinder9 !=$ gram 'ns)eetened desiccated cocon't < ta+lespoons canned condensed milk #his recipe is from F'Darat* a state of desert and semi(desert )hich r'ns along %ndia5s 'pper )est coast, %f there is ha'te c'isine for vegetarians* it can +e fo'nd here, #he region5s traditional dishes are an ama ing com+ination of flavo'rs and text'res* all +ased on so'nd n'tritional principles* )ith delicio's s'rprises like this version of a sponge rollR the o'tside is s)eetened cocon't and the inside is pistachios, Serve slices of the roll )ith fresh lychees for a traditional finish to an %ndian meal, #o make the filling: p't the pistachios into the container of a clean coffee grinder, Frind to a coarse po)der, "'t the gro'nd pistachios* s'gar* poppy seeds and milk into a +o)l, Mix to a paste, "'t aside,

#o make the cocon't casing: p't the s'gar into a small heavy(+ottomed pan, &dd < ta+lespoons of )ater, Stir and +ring to a simmer, Cook over a medi'm(high heat for =(? min'tes 'ntil the syr'p forms a single thread )hen a little is dropped from a spoon into a c'p of cold )ater, Remove from the heat, &dd the cocon't and cardamom, Mix )ell, &dd the condensed milk, Stir to mix, Hay a =? cm piece of cling film on yo'r )ork s'rface, While the cocon't paste is still )arm* roll it into a thick 3 inch sa'sage, "'t the cocon't sa'sage hori ontally on to the centre piece of cling film and flatten it to form a rectangle a+o't 3 cm )ide, Roll the pistachio paste into a separate sa'sage of the same length, "'t the rolled pistachio sa'sage on the cocon't rectangle* slightly +elo) the centre* a little closer to yo'r end, With the aid of the cling film* fold the cocon't paste over the pistachio paste, "ress do)n on the cling film to firm 'p the roll, Bo) contin'e rolling* +eing caref'l to keep the cling film on the o'tside of the roll* 'ntil yo' have a slim :S)iss Roll:, "ress do)n evenly on the cling film to get a neat roll, Het the roll cool and harden a +it, Remove the cling film and c't cross)ays into ! cm thick slices, #ips Cardamom is the vanilla of %ndia* 'sed in most desserts and s)eetmeats, %f yo' can5t find )hole pods* s'+stit'te po)dered gro'nd seeds )hich are more readily availa+le, Enly )hite poppy seeds are 'sed in %ndia* 's'ally to thicken sa'ces, Hook for 'ns)eetened desiccated cocon't in health food stores, Copyright of the British Broadcasting Corporation

(((((((((((((((((( * Exported from MasterCook * Cocon't Barfi Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p cocon't

= !>= c'ps 8 c'ps

Frated and gro'nd (( 7on the )hite part9 s'gar (( 7mithai special9 )hole milk & fe) drops rose essence Cochineal

Mix all the ingredients except colo'r and essence, Cook on high flame till it thickens, &dd colo'r and essence, "o'r onto a greased thali and c't into c'+es )hen cooled, Farnish )ith +lanched almonds and pistachios,

(((((((((((((((((( * Exported from MasterCook * Cocon't B'rfi Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( =C$ gram finely grated cocon't =C$ gram s'gar !C$ milliliter )ater ghee for greasing plate "repare syr'p )ith s'gar and )ater to = !>= thread consistency, Gse method as sho)n in introd'ction, Warm cocon't in heavy sa'cepan* po'r in the syr'p, Stir )ell and cook till soft l'mp forms, Spread in a greased plate, Cool,

Sprinkle cardamom po)der 7optional9, C't into s1'ares* store in airtight container, Making time: ?$ min'tes Makes: =$(=C pieces Shelflife: = )eeks

(((((((((((((((((( * Exported from MasterCook * Cocon't B'rfi ( a So'th %ndian S)eet Recipe By : #ranslated from 5Samaith' "aar5* a cook+ook in #amil Serving Si e : ! "reparation #ime :$:$$ Categories : S)eets East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( N$$ gram s'gar = cocon'ts ?C grams cashe)n'ts N cardamom (( 7to 49 N$ grams ghee !, Shred the cocon't, Break the cashe)n'ts into small pieces and fry them in ghee, "o)der the cardamom, =, Aeat )ater in a vessel containing !>< ltr, of )ater and add the s'gar to it, &fter the s'gary li1'id is no longer thin* add the cocon't shreds and heat it 'ntil it t'rns thick, ?, &fter s'fficient stirring* add the fried cashe)n't pieces and ghee and stir the mixt're )ell, &dd the po)dered cardamom and mix it thoro'ghly and stop heating,

<, "o'r the mixt're onto a plate )hich co'ld accomodate s'fficient thickness, C't into rectang'lar pieces )hile hot,

(((((((((((((((((( * Exported from MasterCook * Cocon't Ch'tney Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>= c'ps cocon't (( shredded ! c'p channa dal (( roasted 'ntil (( golden +ro)n = green chiles (( 7to ?9 ! piece ginger (( 7! inch9 = teaspoons Deera (( 7to ? tsp,9 !>= teaspoon tamarind concentrate (( 7or lemon D'ice9 salt (( hing* m'stard (( seeds* to taste c'rry leaves (( to taste = +'nches coriander leaves (( optional Frind a+ove in a +lender, Season )ith hing* m'stard seeds and c'rry leaves, Ch'tney variant: Frind = +'nches coriander leaves for lip( smacking Ucoriander ch'tney5, #his dish is an accompaniment to lots of So'th %ndian dishes and snacks,

(((((((((((((((((( * Exported from MasterCook * Cocon't Ch'tney 7;o++ari "acchadi9 Recipe By : :6elicio's Recipes .rom &ndhra: +y ;ar'na

Serving Si e : ! "reparation #ime :$:$$ Categories : Eggplant Ch'tney *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= cocon't tamarind (( the si e of !>= a (( lemon = red chiles = green chiles ! teaspoon peeled +roken +lack gram dal (( 7'rad dal9 ! teaspoon c'min seeds !>= teaspoon asafetida ! !>= ta+lespoons oil ! pinch t'rmeric Daggery (( the si e of !>= lemon salt (( to taste !, Frind the cocon't, =, Soak tamarind in a little )ater for a fe) min'tes 'ntil it is soft, ?, .ry red chiles* +lack gram* asafetida* c'min seeds, Cool, <, Frind this masala along )ith tamarind and salt, &dd cocon't* green chiles* t'rmeric and Daggery, Frind again,

(((((((((((((((((( * Exported from MasterCook * Cocon't Cr'nch "ie Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Cocon't 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( patricia d)igans f)ds$Na( ***CRGS#***

(( ! c'p flo'r !>= teaspoon salt !>? c'p shortening ? ta+lespoons )ater (( or < ta+lespoons ***.%HH%BF*** ? egg yolks (( )ell +eaten ! !>< c'ps s'gar ! teaspoon salt !>= c'p milk = ta+lespoons +'tter (( or margarine !>= teaspoon almond extract !>< teaspoon lemon extract ! c'p cocon't (( chopped ? egg )hites Cr'st, Mix together flo'r and salt, C't in shortening, Sprinkle ?(< ta+lespoons )ater 'ntil yo' can form a +allR roll o't and place in pie pan loosely and fl'te, "o'r in filling, Bake at ?C$T for ?C(<$ min'tes or 'ntil knife comes o't clean )hen tested, Cocon't .illing, Com+ine egg yolks* s'gar and saltR mix )ell, &dd milk* +'tter* almond extract and lemon extract, Beat thoro'ghly, .old in cocon't, Beat egg )hites 'ntil stiff +'t not dry, .old into egg yolk mixt're, "o'r into pie shell,

(((((((((((((((((( * Exported from MasterCook * Cocon't 6osa Recipe By : Mangalorean C'isine +y Saranya S, Aegde Serving Si e : < "reparation #ime :$:$$ Categories : So'th %ndian 6als Rice Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = c'ps rice !>= c'p 'rad dhal !>= cocon't (( grated

salt (( to taste Wash and soak rice and dhal together for ? to < ho'rs, drain completely, Frind to a fine paste along )ith cocon't and salt, Remove and keep aside for 4 ho'rs, Aeat dosa tava, &pply a little oil, "o'r a ladle f'll of +atter and spread it in a circle of !>< inch thickness, Cover the tava and cook for ! min'te, Remove the cover and take o't the dosa, Repeat for remaining +atter, Serves < ( 8,

(((((((((((((((((( * Exported from MasterCook * Cocon't .'dge 7naryal ;i Barfi9 Recipe By : .east of %ndia +y Rani Serving Si e : !$ "reparation #ime :$:$$ Categories : S)eets East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p milk = ta+lespoons vegeta+le oil = c'ps s'gar ! cocon't (( shelled and grated ! teaspoon gro'nd green cardamom Hightly grease a medi'm si e shallo) +aking pan or cookie sheet, %n a large sa'cepan* +ring the milk and oil to a +oil over medi'm heat, Stir in the s'gar and add the grated cocon't and cardamom* stirring constantly for 8(4 min'tes* 'ntil the cocon't +ecomes thick and gla ed, Remove from the heat and po'r into the +aking pan, Cool* c't into s1'ares* and serve,

(((((((((((((((((( * Exported from MasterCook *

Cocon't Aalvah Recipe By : #he -ogi Cook+ook* +y -ogi Jithaldas and S'san Ro+erts Serving Si e : ! "reparation #ime :$:$$ Categories : S)eets East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>= c'ps fresh cocon't (( finely grated ! !>= c'ps milk ! c'p s'gar ! teaspoon cardamom seed (( cr'shed rose )ater Mix grated cocon't )ith milk, Bring to +oil* simmer !>= ho'r 7stir fre1'ently9, &dd s'gar: keep cooking* stir constantly 'ntil very thick 7!C min9, &dd cardamom seed and stir )ell, #'rn o't* sprinkle rose )ater on it* c't,

(((((((((((((((((( * Exported from MasterCook * Cocon't Hadoo Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p cocon't (( grated ! c'p s'gar ! c'p milk ! teaspoon cardomom (( 7po)dered9 !$$ gram cashe) n'ts ! ta+lespoon ghee #ake a kadai and heat the ghee for a+o't ! min'te, 6rop the cashe)n'ts and fry them golden +ro)n, &dd the milk and s'gar and )hile keeping the stove on lo) heat* keep stirring the

mixt're till it +ecomes smooth and thick, add the cardomom I cocon't gratings and keep stirring till the cocon't is )ell cooked in the milk I ' get a )ell +lended paste, '5ll kno) it is ready )hen the cocon't mixt're comes off )itho't sticking to the corners of the pan, coat 'r hands lightly )ith ghee and take some of the mixt're and roll them into a lemon si ed +all, let them cool for sometime and 'r cocon't ladoos are ready!

(((((((((((((((((( * Exported from MasterCook * Cocon't Hadoos Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = fresh cocon'ts (( scraped finely &n e1'al 1'antity of grated Daggery ! teaspoon Cardamom po)der Aeat the Daggery )ith = t+sp )ater on a lo) flame till it +'++les and the syr'p achieves a one thread consistency, Cool slightly and add the cocon't and cardamom po)der, Cool, With greased hand* press the )arm mixt're into small* lemon(si ed +alls 7ladoos9, Cool and serve, Converted +y MC/B'ster,

((((((((((((((((((

* Exported from MasterCook * Cocon't Macaroons Recipe By : #he ;ids5 M'ltic'lt'ral Cook+ook +y 6eanna Serving Si e : ! "reparation #ime :$:$$ Categories : 6esserts *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>< c'p flo'r (( 7C$ ml9 = c'ps shredded cocon't (( 7C$$ ml9 =>? c'p s)eetened condensed milk (( 7!C$ ml9 ! teaspoon vanilla extract (( 7C ml9 "reheat the oven to ?=C . 7!8C C9, Frease a cookie sheet, Stir the flo'r and cocon't in a large mixing +o)l )ith a )ooden spoon, &dd the milk and vanilla, Mix )ell, 6rop the do'gh +y teaspoonf'ls onto the cookie sheet, Make s're they are at least = inches 7C cm9 apart, Bake for !C min'tes or 'ntil the cookies t'rn golden +ro)n, Remove them from the cookie sheet )ith a spat'la, "lace on a cooling rack for !$ min'tes, Makes =< Cocon't Macaroons, Macaroons are an old(time British favorite, So )hy do kids in ;ashmir* %ndia* eat them2 Beca'se %ndia 'sed to +e r'led +y England, Back then* many British people came to ;ashmir on vacation, ;ashmiri people made macaroons o't of cocon't for the British visitors((and for themselves* too, #oday* the British no longer r'le %ndia* +'t the ;ashmiri people still make and eat Cocon't Macaroons!

(((((((((((((((((( * Exported from MasterCook * Cocon't Rice 7"andya9 Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : Jegetarian *%ndian &mo'nt Meas're %ngredient (( "reparation Method

(((((((( (((((((((((( (((((((((((((((((((((((((((((((( ? ta+lespoons ghee ! teaspoon c'min seeds ! pinch t'rmeric = cloves < +lack peppercorns = +lack or +ro)n cardamom pods = c'ps dried cocon't = c'ps +ro)n rice ? ?>< c'ps )ater ! !>= teaspoons salt ! ta+lespoon chopped almonds "resoak rice for an ho'r and then rinse )ell* pick o't the dirt, Aeat ghee in a heavy pot and sa'tQ c'min 'ntil +ro)n, &dd t'rmeric* cloves* peppercorns and cardamom, Stir for a+o't a min'te, Stir in cocon't, Sa'tQ 'ntil golden, &dd rice and contin'e sa'tQing* over medi'm heat for = min'tes, "o'r in )ater* add salt* +ring to a +oil* lo)er heat* cover and cook for a+o't =$ min'tes* 'ntil the )ater has evaporated and the rice is cooked, Farnish )ith cashe)s* raisins and almonds, Serve )ith any main c'rry, So'rce: Michael "andya* :%ndian Jegetarian Cooking:

(((((((((((((((((( * Exported from MasterCook * Cocon't Rice ( ! Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : Jegetarian Rice *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>= c'ps rice ! !>= c'ps cocon't (( fresh and shredded ? ta+lespoons +'tter>oleo>ghee ! onion (( medi'm and chopped

! !

pinch salt teaspoon cardamom (( gro'nd

Soak Rice for ?$ min'tes in ! !>= c'ps )ater, &t the same time* soak Cocon't for ?$ min'tes in = c'ps )ater, 6rain rice and set aside, Reserve the )ater, Blend the cocon't* 'sing the )ater in )hich it )as soaked, Strain and reserve the cocon't milk, Aeat +'tter>oleo in a skillet, &dd onions and sa'tQ 'ntil golden, &dd rice and fry a fe) min'tes, &dd cocon't milk and )ater in )hich the rice )as soaked, Bring to a +oil, &dd salt to taste and cardamom, Ho)er heat and cook 'ntil rice is done,

(((((((((((((((((( * Exported from MasterCook * Cocon't Rice ( = Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p long(grain rice !>= cocon't (( grated = ta+lespoons sesame seeds ? ta+lespoons ghee ? ta+lespoons cashe) n'ts (( halved = green chiles (( finely chopped salt (( to taste ***.ER #EM"ER%BF*** = teaspoons oil ! teaspoon m'stard seeds ! teaspoon c'min seeds ! teaspoon +lack gram dal ! teaspoon +engal gram dal ! red chile (( halved !>= teaspoon asafetida po)der fe) c'rry leaves

#raditional rice dish from So'th %ndia, "reparation time: !C min'tes Cooking time: !C min'tes !, "ress're cook the rice and set aside, =, Roast dry the sesame seeds* po)der fine* and set aside, ?, Aeat = t+sp ghee* fry the cashe) n'ts 'ntil golden and set aside, <, Aeat the remaining ! t+sp ghee and fry the grated cocon't 'ntil reddish +ro)n, Set aside, C, Aeat = tsp oil* and add all the ingredients for tempering , 8, When the m'stard seeds spl'tter* add the fried cocon't, Mix )ell, N, Sprinkle the sesame seeds po)der, Farnish )ith the fried cashe) n'ts and serve hot,

(((((((((((((((((( * Exported from MasterCook * Cocon't Rice ( ? Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : C'rry *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p long(grain rice !>= cocon't (( grated = ta+lespoons sesame seeds ? ta+lespoons ghee ? ta+lespoons cashe) n'ts (( halved = green chiles (( finely chopped salt (( to taste ***.ER #EM"ER%BF*** = teaspoons oil ! teaspoon m'stard seeds ! teaspoon c'min seeds ! teaspoon +lack gram dal ! teaspoon +engal gram dal ! red chile (( halved !>= teaspoon asafetida po)der

fe) c'rry leaves #raditional rice dish from So'th %ndia, "reparation time: !C min'tes Cooking time: !C min'tes !, "ress're cook the rice and set aside, =, Roast dry the sesame seeds* po)der fine* and set aside, ?, Aeat = t+sp ghee* fry the cashe) n'ts 'ntil golden and set aside, <, Aeat the remaining ! t+sp ghee and fry the grated cocon't 'ntil reddish +ro)n, Set aside, C, Aeat = tsp oil* and add all the ingredients for tempering , 8, When the m'stard seeds spl'tter* add the fried cocon't, Mix )ell, N, Sprinkle the sesame seeds po)der, Farnish )ith the fried cashe) n'ts and serve hot,

(((((((((((((((((( * Exported from MasterCook * Cocon't Rice ( "andya Recipe By : %ndian Jegetarian Cooking ( Michael "andya Serving Si e : < "reparation #ime :$:$$ Categories : 6ressings Jegetarian East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ? ta+lespoons ghee ! teaspoon c'min seeds ! pinch t'rmeric = cloves < +lack peppercorns = +lack or +ro)n cardamom pods = c'ps dried cocon't = c'ps +ro)n rice ? ?>< c'ps )ater ! !>= teaspoons salt ! ta+lespoon chopped almonds

"resoak rice for an ho'r and then rinse )ell* pick o't the dirt, Aeat ghee in a heavy pot and sa'te c'min till +ro)n, &dd t'rmeric* cloves* peppercorns and cardamom, Stir for a+o't a min'te, Stir in cocon't, Sa'te till golden, &dd rice and contin'e sa'teing* over medi'm heat for = min'tes, "o'r in )ater* add salt* +ring to a +oil* lo)er heat* cover and cook for a+o't =$ min'tes* 'ntil the )ater has evaporated and the rice is cooked, Farnish )ith cashe)s* raisins and almonds, Serve )ith any main c'rry,

(((((((((((((((((( * Exported from MasterCook * Cocon't Rice With Hentils &nd Cashe) Recipe By : Rasa W!* ;erala Jegetarian Resta'rant* Hondon Serving Si e : < "reparation #ime :$:C$ Categories : So'th %ndian Jegeta+les &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= po'nd +asmati rice ! ta+lespoon vegeta+le oil ! teaspoon m'stard seeds ! teaspoon 'rad dhal or +ro)n lentils = dried red chiles < fresh c'rry leaves = o'nces fresh cocon't (( grated ! o'nce 'nsalted roasted cashe)s salt and pepper Farnish: fresh c'rry leaves dried red chiles !, "'t the rice in a sieve and rinse 'nder cold r'nning )ater 'ntil the )ater r'ns clear, Bring C$$ ml lightly salted )ater to the +oil in a large pan, &dd the rice* +ring +ack to the +oil and cook for =$ min'tes, 6rain and ret'rn to the pan* then cover )ith a tight(fitting lid, =, %n a small pan* heat the oil* add the m'stard seeds and cook for ! min'te 'ntil the seeds start to pop, &dd the lentils* dried red chiles and c'rry leaves and cook for =(? min'tes*

stirring fre1'ently* 'ntil the lentils are golden, Stir in the cocon't and cook over a lo) heat for ?(< min'tes* stirring occasionally, ?, #oss )ith the rice and n'ts and spoon into a )armed serving dish, Farnish )ith fresh c'rry leaves and dried red chiles, Recipes from :Rasa W!*: ;erala Jegetarian Resta'rant* 8 6ering St,* Hondon, E)ners>chefs 6as and &lison Sreedharan, Start to .inish #ime: $:C$ BE#E: %t5s nicer and more a'thentic to 'se fresh cocon't +'t yo' can 'se 'ns)eetened desiccated cocon't if yo' can5t find the real thing, Hentils are a very traditional ingredient 'sed in ;eralan cooking (( here they are 'sed to add a n'tty flavo'r and different text're to the rice, Grad dhal are +lack lentils* )hich can +e 1'ite diffic'lt to find, -o' can 'se +ro)n lentils instead,

(((((((((((((((((( * Exported from MasterCook * Cocon't S'rprise Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = tender cocon'ts ! drop ke)ra essence ! teaspoon s'gar Remove )ater from cocon'ts, Break open and scrape the tender malai, &dd s'gar and essence, Chill the mixt're )ell, R'n the mixt're in a mixie, Serve )hile frothy in glasses, Bote: %f cocon't )ater is not s)eet add some more s'gar,

Making time: !$ min'tes 7except chilling time9 Makes: ? or < glasses

(((((((((((((((((( * Exported from MasterCook * Cocon't S)eets 7nariyal Barfi9 Recipe By : Hite and H'scio's C'isine of %ndia +y Madh' Fadia* M,S, Serving Si e : < "reparation #ime :$:$$ Categories : S)eets East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! carton part skim ricotta cheese (( 7? o 9 !>< c'p nonfat dry milk !>< c'p s'gar (( 7pl's ! t+sp9 !>< c'p 'ns)eetened shredded cocon't Frease an 4_4 inch s1'are pan, Set aside, %n a large* nonstick fry pan heat ricotta cheese on medi'm heat, &dd milk po)der and stir to mix thoro'ghly, Cook for !=(!C min'tes 'ntil most of the li1'id is evaporated, Stir fre1'ently to avoid sticking or +'rning on the +ottom, &dd s'gar and stir, #he ricotta cheese mixt're )ill +ecome li1'id again, Cook for another C min'tes* stirring occasionally, &dd the cocon't and mix thoro'ghly, Contin'e to cook for ?(C min'tes, #he mixt're sho'ld +e 1'ite thick, "o'r the mixt're into the greased pan and press the mixt're )ith a spat'la, C't into !_! inch diamond shapes, #he mixt're sets as it cools, Cool completely +efore removing from the pan, "rep: !$ min* Cook: =C min,

(((((((((((((((((( * Exported from MasterCook * Cocon't #iger "ra)n C'rry Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : C'rry Shrimp So'th %ndian *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = garlic cloves !>= inch fresh gingerroot (( peeled ? fresh hot green chilies (( serrano = !>= c'ps onion (( thinly sliced !>< c'p vegeta+le oil ! !>= ta+lespoons gro'nd coriander ! teaspoon gro'nd c'min ! teaspoon t'rmeric ! teaspoon salt !>= teaspoon +lack pepper (( freshly gro'nd !>< teaspoon gro'nd cinnamon !>4 teaspoon gro'nd cloves ! can 'ns)eetened cocon't milk (( 7!< o'nce9 = po'nds D'm+o tiger pra)ns or D'm+o shrimp (( 7a+o't =<9 Shell and devein the shrimp, Mince garlic and gingerroot, .inely chop chilies, %n a deep != inch heavy skillet cook onions in oil over moderate heat* stirring occasionally* 'ntil edges are +ro)ned, &dd garlic* gingerroot* chilies* and remaining ingredients except cocon't milk and pra)ns or shrimp and cook over moderately lo) heat* stirring occasionally* 4 min'tes, Stir in cocon't milk and remove skillet from heat, Sa'ce may +e made days ahead and cooled completely +efore +eing chilled* covered, Shell pra)ns or shrimp* leaving tails and first shell segments intact* and devein if desired, Bring sa'ce to a +oil* stirring, &dd pra)ns or shrimp and simmer* 'ncovered* stirring occasionally* 'ntil D'st cooked thro'gh* ? to C min'tes,

(((((((((((((((((( * Exported from MasterCook * Cocon'tmilk 6osas Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p rice !>? c'p 'dad dal = c'ps cocon't milk !>= teaspoon methi (( 7fen'greek9 seeds !>? c'p c'rds !>= teaspoon soda +icar+ Wash and soak the rice and dal together, &dd methi seeds and soak for 8(N ho'rs or overnight, #o prepare cocon't milk p't grated cocon't in +lender, Repeat )ith the same resid'e, Restrain, &dd )ater and +lend till smooth, Strain, Gse this milk to grind the dosa +atter, salt to taste &dd c'rds* soda* salt and mix )ell, oil to shallo)fry ;eep aside for ?(< ho'rs, Aeat griddle* po'r ! spoon +atter, "roceed as for plain dosa, Even thick dosas may +e made from the same +atter if desired, Serve hot )ith cocon't or onion ch'tney,

(((((((((((((((((( * Exported from MasterCook * Colo'rf'l Emlettes Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>< c'p (( ! gram flo'r (( rice flo'r* moong (( flo'r ! grated carrot ! onion finely chopped ! tomato finely chopped !>= +eetroot grated ! +'nch spring onion finely chopped ? green chillies cr'shed fine = ta+lespoons oil !>< teaspoon soda +icar+ salt to taste Eil to shallo) fry Mix all ingredients, &dd eno'gh )ater to make +atter, Spread a +ig spoonf'l thickly on a hot dosa or non(stick ta)a, Sprinkle a teaspoon oil over it, .lip over* roast other side, Cool* pack )ith ketch'p if desired, Makes: N(4 omlettes Making time: !C(=$ mins,

(((((((((((((((((( * Exported from MasterCook * Congee Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( text only Rice porriges* eaten from Oapan to "ersia as +reakfasts* snacks* and l'nches* are considered )arming and soothing* as )ell as a sta+ili ing infl'ence on the stomach and digestive tract, #he English )ord congee is derived from the %ndian kanDi* meaning +oilings* a #amil )ord for the )ater in )hich rice is +oiled, %n %ndia today* kanDi refers +oth to this :rice )ater: that is drained off )hen rice is cooked like pasta and to the thick gr'el made +y +oiling a little rice )ith a lot of )ater, %n %ndia* the flavorings added to porridge range from salt* ghee* +lack pepper* and c'min to more ela+orate hot and salty pickles, %n F'Darat* ghains is made +y com+ining rice porridge )ith +eaten yog'rt and a little fresh ginger, &nother gr'el from %ndia incl'des +oth rice and split peas, %t is called khichri, %t is al)ays served )ith ghee* salt* and pepper* altho'gh other spices and vegeta+les may +e added to the +asic dish, #here are act'ally t)o types of khichri in %ndia ( the porridge or )et khichri and a dry* p'ffy* grainy form kno)n as khili h'i khichri* or the :khichri that has +loomed:, #o eat congee in the %ndian style* salt it first, #hen add lots of freshly gro'nd pepper and ghee or +'tter %f yo' like* this ghee can +e heated* )hole c'min seeds popped in it* and then po'red over the congee and mixed in, Serve %ndian style vegeta+les on the side, & )ord of ca'tion: Rice gr'els sho'ld +e made in heavy pots )ith an even distri+'tion of heat, "lain Gnseasoned Congee !>= c'p long or sort grain rice

%f rice is &merican and :enriched: do not )ash it, Ether)ise* )ash and drain the rice, "'t rice and C ?>< c'ps )ater into a heavy* ? !>= to < 1'art pot and slo)ly +ring to a +oil, Stir no) and then as it comes to a +oil, Ho)er heat to medi'm and cook rice for !$ min'tes* stirring once or t)ice, Cover* leaving lid slightly aDar* and cook onvery lo) heat for ! !>< ho'rs, Congee may +e made ahead of time and reheated, %t tends to get thick and g'mmy as it sits, #hin it o't )ith a little +oiling )ater and then reheat* stirring fre1'ently* over lo) heat,

(((((((((((((((((( * Exported from MasterCook * Cool C'rd Rice Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p rice !>= c'p c'rds ! c'p milk = green chillies = stalks c'rry leaves ! ta+lespoon chopped coriander C cashe)n'ts halved (( 7C to 89 !>= teaspoon (( ! gram dal !>= teaspoon 'rad dal (( 7+lack gram9 !>= teaspoon mixed m'stard and c'min seeds !>= ta+lespoon oil or ghee ! pinch asafoetida Boil the rice and drain excess )ater )hen done, Cool after separating grains, Aeat oil in a small pan and add cashe)s and dals* seeds* chillies halved* c'rry leaves and asafoetida, When they spl'tter transfer to the rice, #ake care not to +'rn the seasoning,

&dd c'rd* milk* coriander, Mix )ell and cool in fridge for an ho'r +efore serving,

(((((((((((((((((( * Exported from MasterCook * Coriander and Mint Ch'tney Recipe By : Maria Cianci* S. Chronicle* &'g'st !3* !334 Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian Ch'tney &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! +'nch coriander (( to'gh stems removed ! !>< c'ps fresh mint leaves (( 7packed9 !>= green +ell pepper (( deri++ed and coarsely chopped ! large Dalapeno pepper )ith seeds = ta+lespoons )ater = ta+lespoons fresh lemon D'ice !>= teaspoon salt Com+ine the coriander* mint* +ell pepper and Dalapeno in a food processor, "rocess* scraping do)n sides of +o)l as necessary* 'ntil the her+s and peppers are minced, &dd the )aterR process 'ntil the mixt're is a finely text'red* slightly )atery p'ree, #ransfer the ch'tney to a nonreactive +o)l, Stir in the lemon D'ice and salt, &dD'st seasonings, Cover and refrigerate for 'p to ? days, &ny leftover ch'tney may +e 'sed in the #andoori(Style Chicken Salad, -ields a+o't ! c'p,

#his condiment is pleasantly spicy, %f yo' )ant it searingly so* add another Dalapeno or adD'st at the end )ith a little cayenne pepper, %t is especially good paired )ith a s)eet mango ch'tney,

(((((((((((((((((( * Exported from MasterCook * Coriander Chicken Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : C'rry East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! !>= po'nds skinned and +oned chicken thighs (( c't into = inch (( strips < large clov garlic (( cr'shed ! ? o'nce thi set nat'ral yogh'rt = o'nces ghee or 'nsalted +'tter ! large onion (( finely sliced ! ! inch c'+e root ginger (( grated = ta+lespoons gro'nd coriander ! teaspoon gro'nd c'min ! teaspoon gro'nd t'rmeric !>= teaspoon chilli po)der (( 'p to !* 'p to !>< pint )arm )ater ! teaspoon salt or to taste = ta+lespoons do'+le cream ***F&RB%SA*** ! hard +oiled egg (( 1'artered (( length)ays ! large tomato (( c't into ch'nky (( pieces ! ta+lespoon chopped fresh coriander Mix the chicken thoro'ghly )ith the garlic and yogh'rt, Cover and set aside for = ho'rs, -o' can leave it overnight in the fridge if yo' )ish* +'t +ring to room temperat're +efore cooking,

Aeat the ghee or +'tter over a medi'm heat and fry the onions 'ntil they are caramelised 7N(4 min'tes9, Hift them )ith a slotted spoon and press do)n )ith another spoon to remove excess fat, 6rain them on a+sor+ent paper, %n the same fat* fry the ginger* coriander* c'min* t'rmeric and chilli po)der for ?$ seconds and add the chicken, %ncrease the heat to high* stir and fry the chicken 'ntil it changes colo'r 7<(C min'tes9, &dd the )ater* salt and fried onions, Bring to the +oil* red'ce the heat to lo)* cover the pan and cook for !C min'tes or 'ntil the chicken is tender, Stir in the cream* simmer gently for =(? min'tes* remove from the heat and garnish )ith the egg and tomatoes, Scatter the fresh coriander all over and serve )ith fried rice, 6%SCH&%MERV Copyright !338 ( Selec#J Ca+le Himited, &ll rights reserved, Carlton .ood Bet)ork http:>>))),cfn,co,'k>

(((((((((((((((((( * Exported from MasterCook * Coriander Ch'tney Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Eggplant Ch'tney *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! ta+lespoon channa dal ! red chiles (( 7to <9 ! cocon't (( shelled and grated ! +'nch cilantro (( 7coriander9 green chiles (( !$ ( !C salt (( to taste

! ! ! !

)ater ***F&RB%SA*** teaspoon +lack m'stard seeds teaspoon channa dal teaspoon 'rad dal teaspoon oil

.ry the ! t+sp, of channa dal )ith !(< red chiles over a lo) flame 'ntil the dal +ecomes golden +ro)n, Het cool then add along )ith the cocon't* cilantro* green chiles* and salt to a +lender )ith )ater* as necessary, Blend to desired consistency, "lace in +o)l, .ry the m'stard seeds* channa dal and 'rad dal in a small amo'nt of oil 'ntil m'stard seeds pop, Gse as garnish on top of ch'tney,

(((((((((((((((((( * Exported from MasterCook * Coriander Ch'tney 7dhania ;a Chatni9 Recipe By : %ndian Cooking* ;halid & i Serving Si e : != "reparation #ime :$:!C Categories : Ch'tney 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( 8 o'nces coriander leaves (( 7cilantro9 ! small onion = lemons = ta+lespoons vinegar ! ta+lespoon desiccated cocon't = green chilies = teaspoons gro'nd c'min = teaspoons salt !>= teaspoon +lack pepper !>= teaspoon chili po)der Wash the coriander leaves and chop them ro'ghly, %t does not matter if yo' incl'de some of the stalks, = o , of coriander leaves sho'ld fill a ! pint container )hen pressed do)n gently, "eel the onion* S1'ee e the D'ice of the lemons into a li1'idiser and add the rest of the ingredients* together )iht the coriander, Hi1'idise 'ntil smooth, %f necessary* add a little )ater to keep the ch'tney li1'id,

Serve immediately or po'r into a Dar )ith a scre)(top lid, %t can +e kept in a refrigerator for 'p to a )eek, &lternatively* p't some to one side for immediate serving and free e the remainder,

(((((((((((((((((( * Exported from MasterCook * Coriander .ish 7Bharia Machli9 Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : .ish &nd Seafood *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( < po'nds sole (( flo'nder* rock cod* (( or any other )hite (( )hole fish 4 cloves garlic ? hot chilies (( 7optional9 7or (( cayenne9 ! !: piece ginger ! medi'm +'nch coriander ! ta+lespoon coriander seeds ! teaspoon +ro)n s'gar ! teaspoon t'rmeric !>= teaspoon +lack m'stard !>= teaspoon fen'greek seeds ! ta+lespoon salt !>= c'p lemon D'ice !>= c'p vegeta+le oil = c'ps chopped onion ! c'p chopped tomato !>= teaspoon garam masala "reheat oven to <$$., Wash and pat fish dry, Sprinkle ! t salt inside and set aside, Blend garlic* chili* ginger* !>= the coriander* coriander seeds* +ro)n s'gar* t'rmeric* m'stard seeds* fen'greek seeds* salt and lemon D'ice 'ntil it all +ecomes a smooth paste 7&dd some )ater if needed9,

.ry onions 'ntil they are soft and golden +ro)n, &dd the +lended Masala and cook 'ntil most of the li1'id is gone* and it starts to leave the sides of the pan, &dd the tomatoes and Faram Masala, .ry for = min'tes more and remove, Coat one side of fish* st'ff ! !>= c'ps inside, Close opening* spread the rest of the Masala over it, Cover tightly and +ake for a+o't =C min'tes, Frill for !(= min'tes in the +roiler* and sprinkle on the remaining coriander, Serve,

(((((((((((((((((( * Exported from MasterCook * Coriander Heaf Ch'tney Recipe By : :Mangalorean C'isine: +y Saranya S, Aegde Serving Si e : < "reparation #ime :$:$$ Categories : Eggplant Ch'tney *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= cocon't N green chiles* seeded 7more to taste9 C cloves garlic (( 7to 89 salt (( to taste ! medi'm +'nch coriander leaves ! inch ginger root !>= lemon (( D'ice of Frind all ingredients together )itho't )ater to a ro'gh paste,

(((((((((((((((((( * Exported from MasterCook * Corn Bhel Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers

*%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p +oiled fresh corn chilled !>= c'p grated carrot ! medi'm onion chopped fine ! medi'm tomato chopped fine !>= c'p coriander chopped fine ! large potato +oiled !>= c'p c'rd or plain yogh'rt !>= c'p sev (( 7fine9 ! teaspoon chat masala ! teaspoon lime D'ice ! finely chopped green chilly (( 7or e1'ivalent (( paste9 !>= teaspoon po)dered s'gar !>= teaspoon c'min seeds po)dered, #ie the c'rd in a m'slin cloth for = ho'rs, Chop potato finely, ;eep aside sev and half the coriander, O'st +efore serving mix ingredients )ell in a large mixing +o)l, #ransfer to individ'al +o)ls, Farnish )ith sev and coriander, Serve )ith milk Shakes or tea, Making time: !C min'tes 7excl +oiling and frying time9 Serves: 8 Shelf life: Best fresh

(((((((((((((((((( * Exported from MasterCook * Corn C'rry Recipe By : Bancy in Chennai Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry Jegetarian

East %ndian *%ndian

&ppeti ers

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! fresh cocon't ! !>= pints )ater ! onion (( chopped ! large +'nc fresh coriander leaves (( trimmed 8 green chillies (( 7or to taste9 ! clove garlic (( 7the recipe called (( for seven cloves!9 < teaspoons poppy seeds ! !: piece fresh ginger ! o'nce ghee or +'tter = small cinnamon stickes (( 7a+o't !: each* (( %ndian cinnamon is (( smaller than american9 = cloves = green cardamoms !>= lemon (( D'ice of != o'nces corn kernels salt to taste !, "ierce t)o of the eyes in the top of the cocon't* then drain o't the cocon't )ater and reserve it for another 'se, Break open the n't )ith a hammer* remove and grate the flesh, Reserve ! t+lsp, of the grated cocon't, =, #o make cocon't milk* place the grated cocon't in a +o)l* po'r in the )ater and allo) to stand for a+o't ?$ min'tes, Blend the cocon't and )ater in a +lender* then strain thro'gh a sieve, ?, Frind the onion )ith the coriander leaves* chillies* garlic* poppy seeds* ginger and reserved cocon't 'ntil the ingredients are red'ced to a paste, <, Melt the ghee in a heavy(+ased sa'cepan and fry the paste in it for t)o min'tes, &dd the cinnamon* cloves and cardamoms* contin'e to fry for a fe) min'tes* then stir in the lemon D'ice, C, &dd the corn* cocon't milk and salt* mix )ell and simmer for a+o't ten min'tes* 'ntil the corn is cooked, S1'ee e the lemon D'ice over the c'rry +efore serving,

(((((((((((((((((( * Exported from MasterCook * Corn Masala Rice Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p +asmati rice ! c'p corn kernels ! c'p green peas !$ cashe)s halved (( 7!$ to !=9 ! teaspoon chilli po)der ! teaspoon sam+har masala !>= teaspoon garam masala ! teaspoon s'gar !>< teaspoon t'rmeric salt to taste ! lemon (( D'ice of = ta+lespoons oil or ghee !>= teaspoon c'mmin and m'stard seeds %n a heavy sa'cepan heat the ghee, &dd the cashe)s and fry till light +ro)n, Remove, #o same oil add c'min and m'stard seeds to spl'tter, &dd the corn* peas* rice and all dry masalas and C c'ps )ater, Cover and cook till almost done, &dd lemon D'ice* s'gar* coriander and cashe)s, Cover and cook till rice is done and no )ater is left, Masalas may +e added as per desi red spiciness, Serve hot )ith c'rds,

(((((((((((((((((( * Exported from MasterCook * Corn "atties Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! c'p corn kernels ! c'p potato +oiled (( mashed !>= teaspoon ginger cr'shed !>= teaspoon garlic cr'shed ? green chillies cr'shed !>= teaspoon t'rmeric po)der !>= teaspoon lemon D'ice ! ta+lespoon coriander leaves finely chopped ! ta+lespoon cornflo'r or plain flo'r !>= c'p fine +readcr'm+s = ta+lespoons oil salt to taste = pinches asafoetida (( 7= to ?9 oil to deep fry Mash corn kernels coarsely, Aeat = ta+lespoon oil in a heavy sa'cepan, &dd ginger* garlic* chilli* t'rmeric* asafoetida* stir, &dd corn* potato* coriander* flo'r* salt* and lemon D'ice, Stir contin'o'sly* till not soggy, & firm l'mp sho'ld form, Cool* shape into patties )ith greased palms, Roll in the +readcr'm+s, 6eep fry in hot oil* till golden,

6rain* serve piping hot )ith ketch'p, Bote: -o' may even shallo) fry instead of deep frying* on a thick griddle, Making time: ?$ min'tes Makes: !$(!! patties Shelflife: Best fresh

(((((((((((((((((( * Exported from MasterCook * Corn So'p With Chilies and Cashe)s Recipe By : Jegetarian #a+le: %ndia* Serving Si e : 8 "reparation #ime :$:!$ Categories : 6ressings Jegeta+les Jegetarian East %ndian &ppeti ers Chiles *%ndian So'ps &nd Ste)s &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = ta+lespoons 'nsalted +'tter ER ghee !>< c'p chopped cashe)s ! Dalapeno pepper (( chopped ER more to taste ! ta+lespoon coriander seeds ! teaspoon c'min seeds 4 c'ps vegeta+le +roth ER chicken +roth ? !>= c'ps corn kernels salt freshly gro'nd pepper ! red +ell pepper (( seeded and chopped ? ta+lespoons shredded cocon't (( fresh or dried

ta+lespoons chopped cilantro

Melt +'tter or ghee in large sa'cepan over medi'm heat, &dd n'ts* Dalapenos* coriander and c'min, Cook* stirring constantly* 'ntil fragrant and toasted* a+o't ? min'tes, &dd +roth and corn kernelsR heat to +oil, Red'ce heat to medi'm(lo), Cover: simmer !$ min'tes, "'ree so'p in +lender* )orking in +atches* 'ntil smooth, "o'r so'p thro'gh strainer +ack into pot pressing solids )ith +ack of spoon to extract as m'ch li1'id as possi+le, Season )ith salt and pepper, Stir in +ell pepper and cocon't, Simmer 'ntil so'p is hot* a+o't C min'tes, Farnish )ith cilantro, Botes: RE. %ndia : #he Jegetarian #a+le 7Jegeterian #a+le Series9 +y -am'na 6eviR Aardcover* Chronicle* May !33N, "hotos, %SBB: $4!!4!!<<!

(((((((((((((((((( * Exported from MasterCook * Coronation Chicken Salad Recipe By : 5#he C'rry Book:(Bancie Mc6ermott Serving Si e : !$ "reparation #ime :$:$$ Categories : Chicken C'rry 6ressings East %ndian &ppeti ers Frains *%ndian Salads ( 6ressings &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( !>= c'p dark raisins ? ta+lespoons sherry (( )armed N !>= c'ps )ater = teaspoons salt ! c'p ra) )ild rice (( rinsed and picked ! c'p ra) Dasmine rice ! !>= c'ps fresh ripe pineapple (( coarsely chopped ! small red +ell pepper (( seeded and chopped = c'ps chicken (( cooked* coarsely (( chopped C scallions (( thinly sliced

c'rried yog'rt dressing (( 7recipe follo)s9 %n a small non(reactive +o)l* com+'ne raisins ans sherry to soak, %n a large d'tch oven* +ring 8 c'ps of )ater to a rolling +oil over medi'm(high heat and add ! teaspoon salt, &dd the )ild rice and gently +oil a+o't C$ min'tes or 'ntil grains are tender and split open to reveal their )hite cores, 6rain and let cool to room temperat're, While the )ild rice is cooking* com+ine the )ild rice )ith ! !>= c'ps cols )ater ans !>= a teaspoon salt in a medi'm sa'ce pan, Bring to a +oil over medi'm heatR stir )ell, Cover tightly* red'ce heat and simmer =$ min'tes 'ndist'r+ed, remove from heat and let stand !$ min'tes, Gncover and fl'ff gently )ith a forkR set aside to cool to room temperat're, %n a large non(reactive +o)l* com+ine raisins and their soaking li1'id* red peppers and chicken, &dd the cooled rices and most of the scallions* reserving a handf'l for garnish, #oss )ell, &dd the 6ressing and toss again, Cover and chill 'ntil serving time, Sprinkle i)ht remaing scallions and serve chilled or cool, "ecked in +y Da +el0+atelnet,+s BE#ES : #his recipe )as created +y royal chefs to cele+rate the coronation of P'een Eli a+eth %%,

(((((((((((((((((( * Exported from MasterCook * Cottage Cheese With Freen "epper Recipe By : .emina Maga ine Serving Si e : < "reparation #ime :=:!C Categories : *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( <$$ grams cottage cheese (( 7paneer9* c'+ed ! capsic'm (( 7green pepper9* (( finely chopped =$$ grams c'rd (( 7or +'ttermilk9 = teaspoons salt ! ta+lespoon garam masala ! +'nch coriander leaves (( finely chopped !C grams mint leaves (( finely chopped 8 cloves garlic (( finely chopped salt (( to taste ***.ER F&RB%SA%BF*** !$$ grams red ca++age (( shredded

lime (( sliced

Cr'sh the chopped capsic'm* c'rd* salt* garam masala po)der* coriander leaves* mint leaves and garlic together 'ntil the mixt're almost resem+les a paste, Marinate the cottage cheese c'+es for t)o ho'rs in this mixt're, Frill or +ake in a hot oven 'ntil soft and done, Serve )ith lime slices and shredded red ca++age,

(((((((((((((((((( * Exported from MasterCook * Co'ntry Chicken C'rry Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Chicken *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! co'ntry chicken =C grams small onions (( chopped C green chiles ! small +'nc c'rry leaves ? teaspoons chile po)der C$ grams kh's kh's seeds =$ grams c'min seeds !$ grams garam masala !C grams oil ? teaspoons ginger(garlic paste salt to taste Clean the chicken* heat on the flame* apply t'rmeric* clean in )ater and c't into small pieces, Mix the chicken pieces* salt* chile po)der* oil in a +o)l and soak them for a+o't !>= an ho'r Aeat oil in a pan* fry the onions 'ntil +ro)n, &lso add ginger(garlic paste* c'rry leaves* green chiles* chile po)der* and chicken pieces, Cover and cook for !C min'tes, Mix c'min* kh's kh's seeds* garam masala and +lend them to a thick paste, &dd this paste to the chicken pieces and cook for another!$(!C min'tes,

(((((((((((((((((( * Exported from MasterCook * Co'rgette Ch'tney

Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : C'rry East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( 8$ grams desiccated cocon't =C$ grams co'rgettes (( )ashed and ro'ghly (( chopped ?!C milliliters )ater !>= teaspoon salt ! tsp tamarind concentrate or !t+sp (( lime D'ice ! fresh green chilli (( seeded and chopped ! !>= inch c'+ root ginger (( peeled and ro'ghly (( chopped ! small clov garlic (( peeled =C grams coriander leaves incl'ding the tender (( stalks "'t cocon't* co'rgette and )ater in a karahi* )ok or sa'cepan and place over a high heat, Bring to the +oil* red'ce heat to lo)* cover the pan and simmer for C min'tes, &dd salt and tamarind and stir 'ntil tamarind is dissolved, Remove from heat and allo) the ingredients to cool, "'ree the co'rgette mixt're )ith the remaining ingredients in a food processor 'ntil smooth,

(((((((((((((((((( * Exported from MasterCook * Cran+erry and Corn Bread St'ffing Recipe By : the California C'linary &cademy Serving Si e : !$ "reparation #ime :!:$$ Categories : 6ressings East %ndian

&ppeti ers *%ndian

Frains

&mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( < ta+lespoons +'tter ! carrot (( minced ! stalk celery (( minced ! medi'm onion (( minced !>< c'p minced parsley ? ta+lespoons dried )hole sage leaves = teaspoons salt ! teaspoon fresh gro'nd pepper ! c'p cran+erries ! c'p toasted )aln'ts ? c'ps hot t'rkey +roth or chicken stock (((((1'ick corn +read((((( < ta+lespoons +'tter ! c'p milk = eggs ! c'p flo'r ! !>= teaspoons +aking po)der = teaspoons salt ! !>= teaspoons s'gar ! c'p cornmeal e!, "repare corn +readR let cool, %n a large skillet over medi'm heat* melt +'tterR add carrot* celery* and onion and sa'te 'ntil softened and cooked thoro'ghly 7!$ min'tes9, =, C't corn +read in !(inch c'+es, %n a large +o)l toss corn +read c'+es )ith cooked carrot* celery* onion* parsley* sage* salt* and pepper, &dd cran+erries and )aln'ts, Mix in t'rkey +roth, ?, "reheat oven to ?C$ degrees . 7or t'rn heat do)n to ?C$ degrees . )hile t'rkey rests9, "lace st'ffing in a ?(1'art casserole and cover loosely )ith al'min'm foil, Bake 'ntil hot 7a+o't ?$ min'tes9, Makes !$ c'ps st'ffing* != to !8 servings, P'ick Corn Bread: "reheat oven to <$$ degrees ., B'tter an 4(inch s1'are +aking pan, %n a small +o)l com+ine the < ta+lespoons +'tter* milk* and eggs, %n a medi'm +o)l* sift together flo'r* +aking po)der* salt* and s'garR stir in cornmeal and make a )ell in center, Frad'ally stir milk mixt're into dry ingredients 'ntil D'st com+ined and slightly l'mpy, 6o not overmix or corn +read )ill +e to'gh, "lace mixt're in prepare panR +ake 'ntil top is golden +ro)n 7a+o't ?C min'tes9, Serves 4,

(((((((((((((((((( BE#ES : Cran+erries* )aln'ts* and corn +read mingle to make a s'per+ st'ffing for t'rkey* pork roast* and roast chicken, #his st'ffing is partic'larly appropriate for #hanksgiving, Corn and cran+erries are native &merican foods that )ere part of the %ndian diet )hen the "ilgrims arrived in the Be) World, %f desired* add 4 o'nces chopped fresh oysters to the st'ffing mixt're,

* Exported from MasterCook * Cran+erry Shallot Ch'tney Recipe By : :Ch'tney and Relishes:* +y Ho' Sei+ert "appas Serving Si e : =< "reparation #ime :$:$$ Categories : East %ndian Ch'tney &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ? c'ps fresh cran+erries = large tart apples (( peeled* cored and (( chopped ! !>< c'ps packed +ro)n s'gar !>? c'p rasp+erry vinegar !>= c'p golden raisins !>< c'p candied ginger (( finely chopped !>= teaspoon salt !>= teaspoon c'rry po)der one orange (( finely shredded * (( est of = shallots (( minced ?>< c'p chopped )aln'ts or pecans (( toasted 7optional9 "lace all the ingredients except the n'ts in a large sa'cepan, Bring to a gentle +oil and cook 'ncovered* stirring occasionally* 'ntil thickened* a+o't =$ min'tes, %f desired* stir in the n'ts, Hadle into hot sterili ed Dars* seal* and refrigerate, Makes a+o't < c'ps,

(((((((((((((((((( BE#ES : %deal for the holiday season* this r'+y ch'tney )ith its intrig'ing %ndian aroma complements roast t'rkey* pork loin* and d'ck, West Coast cook+ook a'thor Beth Aensperger adds a spoonf'l to a slice of pate or savory cheesecake, .rom .ood 6ay

* Exported from MasterCook * Cran+erry(orange Relish Recipe By : Serving Si e : < "reparation #ime :$:$$ Categories : C'rry 6ressings "ickles &nd Relishes East %ndian &ppeti ers .r'it *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( ! po'nd cran+erries (( ra) cane s'gar ? oranges (( seeded* ( +'t not peeled Frind 'p coarsely in yo'r meat grinder or food processor the cran+erries and oranges, S)eeten to taste )ith s'gar, BE#ES: * & fr'it relish for holiday dinners (( %n Chicago* )here % did m'ch of my gro)ing 'p* there )as a company called %ndian #rails that made a fro en cran+erry relish* and their relish )as traditional at my family5s #hanksgiving dinner, When % moved to Boston % missed it, So % determined )hen next % )ent +ack to find a package of %ndian #rails* read the la+el caref'lly* and d'plicate the ingredients, &las* the company had gone +ankr'pt in my a+sence and there )ere no packages any)here in any rep'ta+le store, B't % kne) a+o't the disrep'ta+le stores as )ell* so % took myself over to <Nth Street and s're eno'gh there in the fro en foods section % fo'nd a pink(mar+led* faintly sticky package of %ndian #rails cran+erry relish* 'ndo'+tedly tha)ed o't and re( fro en at least a do en times, Eagerly % snatched it 'p* eagerly % read the mysterio's ingredients: cran+erries* oranges* s'gar, 7#his )as +efore the days )hen they )o'ld have +oasted Bo preservatives! Bo artificial ingredients!9 % ret'rned to Boston, % tried it: cran+erries* oranges* s'gar, Based on the original experience )ith %ndian #rails* % ass'me my home(made version )o'ld free e admira+ly, Ene year* in a restless fit* % added a little po)dered cinnamon* +'t that )as silly* and %5m ashamed of myself no),

(((((((((((((((((( * Exported from MasterCook * Cream of C'rried Jegeta+le and Split "ea So'p Recipe By : Serving Si e : 8 "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian So'ps &nd Ste)s &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( < ta+lespoons +'tter ! ta+lespoon c'rry po)der (( 7or more9* if (( desired !>= c'p finely chopped onion !>= c'p finely chopped carrots !>= c'p finely chopped celery ! c'p )ater ?>< c'p finely p'reed fresh tomatoes (( 7or9 !>= c'p canned tomato p'ree ? c'ps cooked split peas !>< teaspoon +lack pepper !>= c'p light cream or milk (( 7to ?>< c'p9 chopped coriander (( for garnish !, Aeat the +'tter in a ? to < 1'art deep pot over medi'm(high heat, =, When it is very hot* add the c'rry po)der and immediately add the onion* carrots* and celery, Sa'te the vegeta+les* stirring often to ens're that they +ro)n evenly* for C min'tes, ?, &dd ! c'p )ater* the tomatoes* split peas* pepper* and salt, Cover and cook over lo) heat 'ntil the vegeta+les are tender 7!$ min'tes9, <, &dd eno'gh light cream or milk to mello) and velveti e the so'p as )ell as thin it, C, Aeat the so'p thoro'gly and serve garnished )ith chopped fresh coriander,

(((((((((((((((((( * Exported from MasterCook * Creamy C'rried Beans 7dal Makkhani9 Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : Beans 6als 6ressings East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = c'ps cooked +lack +eans ! c'p cooked kidney +eans < ta+lespoons finely grated ginger < cloves garlic (( minced = ripe tomatoes (( finely chopped = ta+lespoons gro'nd cayenne pepper = ta+lespoons salt !>? c'p +'tter !>= c'p half(and(half = ta+lespoons garam masala "lace half the +eans in a +o)l, Gsing a potato masher* +eat or mash 'ntil they form a coarse p'ree, "lace mashed and )hole +eans in a large pot, &dd the ginger* garlic* tomatoes* cayenne* salt* +'tter* cream* and garam masala to the +eans, Cover )ith D'st eno'gh )ater to cover +eans, Cook for ?$ min'tes, #o serve* sprinkle +o)l of 6al Makkhani )ith finely diced p'rple onion and chopped cilantro* if desired,

(((((((((((((((((( * Exported from MasterCook *

Creamy ;heema C'tlets Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( =C grams kheema !$ grams maida flo'r !$ grams oil =C$ milliliter milk C$ grams onions ! ta+lespoon ginger(garlic paste = +'nches cilantro ! egg =$ grams +read po)der !$ grams green chiles ! pinch t'rmeric = ta+lespoons chile po)der salt to taste "lace the kheema in a cooker and press're cook for fe) min'tes, Aeat oil in a pan* add chopped onions* chile po)der* ginger(garlic paste* t'rmeric and fry for =(? min'tes, #hen add kheema and cook 'ntil it gets separated, Aeat oil in a separate pan* fry the maida flo'r for = min'tes, #o this* add )arm milk and cook 'ntil it thickens and looks like mash potatoes, #hen add kheema mixt're to the maida )ith salt and remove from heat, Make ro'nd +alls and press to an oval shape* apply +eaten egg and then +read po)der and deep fry in oil 'ntil they are +ro)n, Serve )ith onion and c'c'm+er pieces,

(((((((((((((((((( * Exported from MasterCook * Crisp Oaadi 7fat9 Roti Recipe By : Serving Si e : ! "reparation #ime :$:$$ Categories : East %ndian &ppeti ers *%ndian &mo'nt Meas're %ngredient (( "reparation Method (((((((( (((((((((((( (((((((((((((((((((((((((((((((( = c'ps )heat flo'r !>< c'p fine semolina = ta+lespoons +'tter

ta+lespoons ghee salt to taste hot or )arm )ater to knead,

Mix all ingredients and make very stiff do'gh, #ake do'gh the si e of a cricket +all, ;nead till smooth and ro'nd, Roll to a thick chappati, &+o't !(! !>= cm thick, "rick )ith a knife ( point, "lace on a hot griddle on lo)est heat, Het one side dry, #hen let other side get crisp, Mean)hile pinch the roti on 'pper side in a circ'lar motion till small mo'nds are formed on the )hole roti, Gse a mesh )ith stand over direct flame to roast the pinched side, ;eep flame lo) to get crisp rotis, Serve )ith ghee and )ith lots of dal and rice or )ith c'rds, %t may +e cr'm+led and dipped in dal too,

(((((((((((((((((( * Exported from MasterCook *