very fine paste.

b. Add salt to the curds and beat until it becomes smooth.

Add the ground paste and beat again to mix all ingredients.
Use it as dip or salad dressing.
Pakwan Buzzword: DUM
"Dum" describes a process whereby the material is cooked
between two gentle fires, one above and one below. Usually,
the one below is a wood fire and is drawn, should the heat be
excessive. The one above is live charcoal, extensively
used for making Biryani or Hyderabadi Dishes.
Ask Chef Sonzy: You can call me Sonzy. Ask me any recipe
questions or queries you have about Indian cooking. You can
also send in your comments, suggestions and contributions
to me and I will feature them here.
Indian Food and Cuisine 45Second Newsletter at
WZ.COM
Issue #2
Welcome, Indianfood Lovers!
This issue of "Pakwan" highlights the motherly touch that is
echoed in all Indian recipes. Each dish in India is nurtured
with love and is a feast in itself. So have a ball
Weekly ReSource:
Ammas.com features a full cooking section made up of
36,000 authentic Indian recipes, including prompt cooking
advice and online cooking school. Managed by mothers, they
have everything from microwave cooking to party
makeovers.
http://www.ammas.com
Quick Tip: How to make Paneer
1 ltr milk
1/2 tsp citric cid or lemon juice
2 tbsp water
Method:
a. Dissolve the citric acid in water. Bring milk to boil, stirring
continuously. Add the acid solution gradually, while stirring.
When the milk curdles fully, turn off heat.
b. Cover for 34 minutes. Drain into a muslin cloth. Hold
pouch under running water. Press out excess water.
c. Shape and place cloth under heavy weight for 23 hours
before using as required. However, another substitute which
can be used to make paneer dishes is Tofu or cheese made
of soy milk.
Try that too :)
Pakwan Buzzword:
"Karahi" is indeed a woktype utensil used in India. Karahi
dishes are quick stirfried style cooking with lamb, chicken,
seafood or vegetables, often served in a cast iron skillet.
These karahi dishes are very famous in British restaurants.
Indian Food and Cuisine 45Second Newsletter at
WZ.COM
Issue #3
Welcome, Indianfood Lovers!
I turned 24 on the 24th of last month, and my mother gave
me a birthday surprise. It's a favourite dessert made in
Indian Monsoons called "Malpua." You can read the recipe
here:
http://www.sanjeevkapoor.com/recipes/desserts/sweetmeats/
malpua.html
Weekly ReSource:
Chef Shital Kejriwal brings you a nice collection of Authentic
Indian Cuisine at this site. It also has a bachelor's area, some
rechauffing tips. Special sections on Rajasthani and South
Indian food are worth reading.
http://www.cookingmarvel.com
Quick Tip:
Q: If you have absolutely no traces of curd in your house,
how can you make curd without borrowing a little from your
neighbor's house?
A: If we put in a little (2 tsp) of Dal (Pulses) Stock in the
utensil in which curd is made, you can still make curd
without any help in the first place. :)
Pakwan Buzzword:
Tandoor (tahnDOOR): Used throughout India (and found in
Indian restaurants throughout the world), the traditional
roundedtop tandoor oven is made of brick and clay. It's used
to bake foods over direct heat produced from a smoky fire.
The dough for the delicious Indian bread naan is slapped
directly onto the oven's clay walls and left to bake until puffy
and lightly browned. Meats cooked in the tall, rather
cylindrical tandoor are usually skewered and thrust into the
oven's heat, which is so intense (usually over 500*F) that it
cooks a chicken half in less than 5
minutes.

Indian Food and Cuisine 45Second Newsletter at

WZ.COM
Issue #1
Welcome Indianfood Lovers!
"Pakwan" in Hindi means a cooked meal. So every week, I'll
cook
up a dish for you containing the best resources on Indian
Food.
Among the regulars will be a nifty recipe, a useful website
and
some tidbits on the spices and utensils used in Indian
Cooking.
Let's get sizzling...
Quick Dip: Mint Chutney
Ingredients:
2 1/2 cups curds, 1 cup mint leaves, 3 nos. Chilies
1/4 cup water, salt
Method:
a. Combine all ingredients, except the curds, and grind to a
REAL INDIAN FOOD

Ask Chef Sonzy: Still wondering what your Indian friends

cooked at the last dinner party? Ask me any recipe questions
or queries.
Indian Food and Cuisine 45Second Newsletter at
WZ.COM
Issue #4
Namaste, Indianfood Lovers!
Last week, the whole of India celebrated the birthday of
Great Lord Krishna. We had a host of mouthwatering dishes
along with the usual pomp and show. A typical recipe during
this festival is Shrikhand, which you can get here:
http://www.bawarchi.com/festivals/janmashtami.html
Weekly ReSource:
Ruchi's kitchen is unique, as it presents you easytodo party
menus, a wonderful collection of tips and a special section on
kids. In addition to answering your question, there's
something for Weight Watchers, too.
http://www.ruchiskitchen.com/
Quick Tip:
Keeping garlic fresh for a longer period of time: Peel and
mince a full garlic clove, then place it in a small jar and cover
with olive oil. You can refrigerate it for about one week, and
to your great surprise, it will remain fresh and will give you
the
same garlic flavor.
Pakwan Buzzword: Degchi/Pateela/Handi/Deg
These all belong to the same family of pots and are
traditionally made of brass or copper. Nowadays, the use of
stainless steel and aluminium is also widely used. The shape
of the vessel may vary. The pateela has straight sides and
the bottom is slightly rounded. The handi, on the other hand,
has a neck that is more
narrow than the base. A deg is a bigger version of the handi.
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visiting each page and typing your email address into the
subscription box. To see all of our most popular ezines you
can
visit http://www.wz.com/45secNewsletters.html
Ask Chef Sonzy: Still wondering what your Indian friends
cooked at the last dinner party? Ask me any recipe questions
or queries you have about Indian cooking.
Indian Food and Cuisine 45Second Newsletter at
WZ.COM
Issue #8
Namaste, Indianfood Lovers!
It's festive time here in India. Of all the festivals celebrated
in India, Diwali is by far the most glamorous and important.
Enthusiastically enjoyed by people of every religion, its
magical and radiant touch creates an atmosphere of joy and
festivity.
"Diwali" means an array of lamps. Every home lowly or
mighty, the hut of the poor or the mansion of the rich is
alight with the orange glow of twinkling diyas (small earthen
lamps) to welcome Lakshmi, Goddess of wealth and
prosperity. Dancing to this glittering glow and rhythm in air, I
bring you this month's box of savouries which we call
"Pakwan."
Sweetmeats of Diwali, The Festival of Lights Diwali is the
season of sweet making. Homes are decorated, sweets are
exchanged, and parties begin. Rediff.com features all Indian
states celebrating Diwali in their own way. This site lists
traditional sweet recipes from different Indian states.
Laddoos of Uttar Pradesh and Malpuras from Rajasthan: here
is a nice guide if you want to savour the Indian customary
sweetmeats.
http://www.rediff.com/travel/oct/21state.htm
Pakwan Buzzword: Haldi (Turmeric)
Used in cooking since 600 BC, "Haldi" or Turmeric is the root
of a tropical plant related to GINGER. Though native to the
Orient, this spice is now also cultivated in India and the
Caribbean. It has a bitter, pungent flavor and an intense
yelloworange color. In Biblical times, turmeric was often used
to make perfume,
a comment on its rather exotic fragrance. Today it's used
mainly to add both flavor and color to food. It's also a
primary ingredient in MUSTARD and is what gives
Americanstyle prepared mustard its bright yellow color.
Cooking Tip of the day, Turmeric all the way!
* Add a pinch of turmeric powder to the oil before adding
green
vegetables. The vegetables will retain their greenness better
even after cooking.
REAL INDIAN FOOD

* Although turmeric is added to dishes in daily cooking, a

nice
way of taking it daily is to use one teaspoon of turmeric
powder
in a cup of warm milk.
* For treating wounds, make a paste and apply twice a day.
Fresh
or Dry Turmeric is also used in saline gargles for relief from
a sore throat.
For all the best resources on Indian Food and Cuisine, visit:
http://wz.com/food/IndianFoodCuisine.html
Bed and Breakfast Recipes 45Second Newsletter
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WZ Highlights 45Second Newsletter
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Ask Chef Sonzy: Still wondering what your Indian friends
cooked at their last dinner party? Ask me any recipe
questions or queries you have about Indian cooking. You can
also send in your comments, suggestions and contributions
to me and I will feature them here.
See you next time,
Puneet Aggarwal
Your Indian Food and Cuisine WZard
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The Easiest Way to Create Gourmet Meals Fast!
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and healthy gourmet meals even on a budget!
Click here now if you're looking for an easy way to create
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Main Dishes/ Snacks
Khatte Channe Punjabi Chickpea Dish to be served with
Bhature.
Bhatura (bread) : Indian Bread with White Flour.
Malai Kofta : Rich Cheese Balls in Tomato Cream
Baingan Masala : Brinjals with a difference.
Khatta Meetha Paneer :Cheese and Vegetables Saute.
Sai Bhaji: Sindhi Breakfast
Curd Rice
Lazeez Bandh: Cauliflower Dish
Fried Rice: The Indian Way
Desserts
Kesar Kulfi : Mughlai Dessert
Sandesh : Bengali Tofu Delight.
Gajak : After Dinner Toffee !
Mango Souffle
Kheer : Queen of Creams.
Ghiya ki Kheer : with BottleGourd
Other Popular Dishes
Chicken Tikka Masala (Popular) : Very famous tandoori
Chicken tikka sauted with a thick gravy.
Jal Jeera : Spicy Cocktail Drink !
Boondi Raita : Yummy Yoghurt with Crumbs!
Pista Milk : Flavoured Sweetened Milk
Ask Chef Sonzy: Still wondering what your Indian friends
cooked at the last dinner party? Ask me any recipe questions
or queries you have about Indian cooking. You can also send
in your comments, suggestions and contributions to me and I
will feature them here.
For all the best resources on Indian Food & Cuisine, visit:
http://wz.com/food/IndianFoodCuisine.html
Other people who subscribe to this ezine also enjoy:
Southern Food and Recipes 45Second Newsletter
http://wz.com/food/SouthernFoodAndRecipes.html
WZ Highlights 45Second Newsletter
http://www.wz.com/
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visiting each page and typing your email address into the
2

subscription box. To see all of our most popular ezines you

can
visit
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Aloo Mutter
Ingredients:
Potato 2 big
Tomato 2 big
Peas 1 cup
Onion 1
Green chilli 2
Garam masala as required
Chilli powder as required
Salt to taste
Mustard seeds 1/2 tsp
Cumin seeds 1 tsp
Ginger garlic paste 1 1/2 tsp
Turmeric
Curry leaves

Cooked Rice 1 cup

Milk 4 cups
Sugar 3/4 or 1 cup
Ground Cardamom 1 tsp
Raisins 2tbsp
Ghee 3 tbsp
Almonds(optional)
Pistha (optional)

Method:
Boil milk along with sugar .Add rice and ghee to the milk
cook until liquid has been reduced by half on a low/medium
flame.Then add cardomom and again cook for 10
minutes.Garnish with raisins, almond and pisthachio.
Mixed vegtable curry for poori
Ingredients:
Onion 2 big
Tomato 1 small
Peas 1/2 cup
Beans 1/4 cup(optional)
Carrot 3
Green chilli 3
Besan flour 2 tbsp
Red chilli powder as required
Salt to taste
Coriander powder 1/2 tsp
Curry leaves
Coriander leaves
Mustard Seeds 1/2 tsp
Cumin seeds 1 tsp
Crushed garlic 2
Turmeric

Method:
Heat oil or butter a pan add mustard and cuminseeds when
it splutter add onion ,green chilli, ginger garlic paste and
turmeric .Fry it until it turns light golden brown in colour.Then
add tomato ,garam masala, red chilli powder and salt .Cook
until it bacame pulpy.
Add potato and peas to it and mix it well. Pour in required
water and bring to a boil.In medium heat ,cover the pan and
cook until the potatoes are done. Garnish with coriander
leaves .Serve hot with rice and roti.
Shrimp Curry
NonVeg Dishes
Ingredients:
Shrimp (Prawn) 1lb
Chopped onion 2
Chopped tomatoes 2
Green chilli 3
Ginger garlic paste 2 tsp
Chilli powder 1tsp
Coriander Powder 3 tsp
Turmeric powder 1/4 tsp
Curry Leaves 3 stalks
Salt as required
Method:
1. Clean the shrimp.
2. Mix chilli powder, coriander Powder and turmeric powder
together with little water and keep it aside.
3. Heat oil in a pan and add the chopped onions, ginger
garlic paste and green chilies. Saut it for a while until it
turns golden brown color and then add chopped tomatoes.
Saut it well till it is mixed with the onion and make it like a
paste. Add the mixed masala to the sauted gravy and cook
it well till the raw smell of the masala goes off and put 1
stalk of curry leaves. Finally add the shrimp into it and mix
well with gravy. For more gravy add water to it. Put the rest
of the curry leaves into it. Cook this till it is done. Serve it
with rice, fried rice, chapatti etc.
Rice Dosa
February 16th, 2006 by Sree in Breakfast

Method:
Cut above vegtables in to small pieces.
Heat oil in a pan add mustard and cumin seeds when it
splutter add onion,garlic,green chillli, curryleaves and
turmeric to it.Fry onion for 7 minutes.Then add all above
vegtable , red chilli powder and salt.Fry it for another 10 to
15 minutes.Mix besan flour in 1/2 or 3/4 cup water. Add
besan water to it .Mix it well .Cook it for 5 minutes.Garnish
with coriander leaves.Serve hot with poori, chapathi and
dosha.
Fish Curry(South Kerala Style)
Ingredients:
Sliced Salmon, White pomphret or King Mackerel fish 1kg
Shallots 1520 nos
Garlic 78nos
Ginger 1 big piece
Curry Leaves 4 stalks
Chilli Powder 2 tbsp
Coriander Powder 2 tbsp
Turmeric Powder 1 tsp
Fenugreek Powder 1/4 tsp
Mustard 1 tsp
Salt to taste
Kudam puli (Kukum star) 5 pieces

Ingredients:
Rice flour 1 1/2 cup
Crushed green chilli 2
Salt to taste
Red chilli powder as required
Cumin seeds 1 tbsp
Chopped curry leaves
Sour butter milk 1/4 cup(optional)
Rice Kheer
March 9th, 2006 by Sree in Dessert & Beverages
Ingredients:
REAL INDIAN FOOD

Method:
Soak the Kudam puli in 1/2 cup of water for 15 20 minutes.
Mix Chilli Powder, Coriander Powder, Turmeric Powder and
Fenugreek Powder in little water and make a paste.
Heat coconut oil or vegetable oil in a pan, put mustard seeds
and let it splutter. Now add sliced shallots, chopped garlic
and ginger and 2 stalks of curry leaves. Saut it well. Add the
3

paste of Chilli Powder, Coriander Powder, Turmeric Powder

and Fenugreek Powder to it and saut it very well till it is
cooked and turns to dark color. Then add the Kudam puli and
its water to it and boil well. Finally add the fish pieces and 2
stalks of curry leaves. Add sufficient amount of water to
make enough gravy to cover all the fish pieces. Add salt as
necessary. Cook until the gravy is thick. Serve it hot with
rice.
Poori
Ingredients:
Wheat Flour 2 cups
Water as required
Oil 2tbsp
Salt to taste
Oil for deep frying

Salt to taste
Ghee as required
Oil as required
Method:
1. Marinate the fish with chilli powder, pepper powder,
turmeric powder and salt. Keep it for 30 minutes and then fry
the fish in oil. Keep this aside.
2. Fry the sliced onion in ghee and keep it aside. Fry the
cashew nut, raisins in the same ghee and keep it aside.
3. Take the left over oil in which you have fried the fish and
heat this oil in a pan. Mix the ginger paste, garlic paste and
powdered fennel seeds together and put this in oil and then
put the chopped tomatoes and green chilli to it and saut
well.
4. Once it is sauted add the half of the fried onions, fried
fish pieces, chopped coriander leaves, chopped mint leaves
and garam masala to it and heat it for five minutes. For
gravy add 2 cups of boiling water and mix together.
5. Heat the pot and pour ghee. Put the washed and drained
rice and fry for about 56 minutes. Make sure that the grains
are not broken. Pour boiling water (for 5 cups of rice take 10
cups of water) increase the heat to high. Add salt and lemon
juice (if we add lemon juice to it, the rice wont stick
together). Cook the rice until it is done and the water is
totally absorbed. Mix the rice with the prepared fish gravy
and garnish with fried onions, cashew nuts and raisins.
6.Serve it hot with pappad, pickle and onion tomato curd
salad in vinegar.
Aloo Dum
March 20th, 2006 by Sree in Veg Dishes
Ingredients:
Small potatos 1lb
Sliced tomatos 2
Onion 2
Bay leaves 2 or3
Ginger garlic paste 1 1/2 tsp
Yogurt 1/2 cup
Red chilli powder as required
Salt to tatse
Mustard seeds 1/2 tsp
Cumin seeds 1tsp
Butter 2tsp
Turmeric
Method:
Peel potatoe.Heat 1/2 cup oil in a pan and deep fry until it
turns brown.Remove to a dish.
Take some oil in another pan, fry bayleaves ,mustard and
cumin seeds for a minute.Then add onion,tomato
,turmeric,ginger garlic paste,red chilli powder ,salt and fry till
raw smell goes off.Then add potatoes, 1/2 cup water and
curd.When potatoes are cooked and gravy is thick.Add in
garam masala and butter.Remove from heat at once and
serve with plain rice and chapathi.
Mango Kulfi
March 20th, 2006 by Sree in Dessert & Beverages
Ingredients:
Ripe mangoes 4
Milk 3cups
Sugar 1/4 cup
Gelatin 2tsp
Cold water 2tbsp
Finely chopped pistachio 1/2 tbsp
Method:
Wash and peel mangoes, cut off and make liquidize. Leave a
some pulp to give a fruity taste to kulfi.
Boil milk with sugar ,keeping on low heat and stirring all the
while till milk is reduced to half.
Remove from heat and set aside. Mix gelatin with cold water
and bring to a boil. Keep stirring,
then add to milk and stir well to mix.
Now add mango juice and pulp, and pisthachio to milk. Mix
well and pour into kulfi cones. Leave in the freezer for 5 to 6
hours. You can make kulfi with many varities of fruits.
Aloo bajji
Appetizer
Ingredients:
Besan flour 1 cup
Rice flour 1/4 cup
Baking soda 1 pinch
Salt as required
Chilli powder as required
Sliced potato or capsicum
Method:

Method:
Mix Flour,oil and salt. Knead well by adding water to make a
hard dough.Cover it with a wet cloth. Heat oil in a skillet until
very hot.Divide the dough into lime sized balls.roll each ball
in to a round shape as roti.Deep fry pooris in hot oil for a
minute.Turn a side and fry until it became puffed and golden
in colour.
Method:
Mix all above ingredients with enough water (approxmately 4
cups) into semi liquid consistency.Soak it for 1 hour.Heat
nonstick pan and grease it with a spoon of oil and make a
thin layer dosa. Sprinkle 1 tsp of oil and Cook until it turns
light golden color and turn it cook for i min.Serve hot with
coconut chutney and peanut chutney.
Coconut Burfi
Snacks
Ingredients:
Fresh grated coconut 1 1/2 lb
Sugar 1 lb
Water 1/2 cup
Ghee 5 or 6 tbsp
Cardomom 4 or 5
Method:
Heat a heavy bottomed pan ,Add ghee to the pan and heat
it. Then put the coconut and continuously fry it till it
becomes dry.
Heat a heavy bottom sause pan and boil sugar in water till it
desolves and thickens.Turn heat to low and add grated
coconut and 2 tbsp ghee and stir well.Continue cooking on
low heat stirring all the time.When it is done , the mixture
should leave the sides of the pan.Add cardomom and mix
well.Then remove from heat.Spread the mixture on a
greased tray.Use a buttered knife to spread it thinly and
smoothen the surface.Let it dry for 5 min and then cut into
diamond shape pieces.Then press any nuts(almond or
cashew or pistha) in the ceter of each shape.
Fish Biriyani
Rice Specialities

Ingredients:
Basmati Rice 1k or 5 cups
Fish 1k
Sliced Onion 1/2k
Cashew nut 20 25nos
Raisins 50gms
Tomatoes 1/2k
Green chilli 6
Garam masala 23 tsp
Coriander leaves 1 bunch
Mint Leaves 1 bunch
Powdered Fennel seeds 1tsp
Ginger paste 1 medium piece
Garlic paste 10 cloves
Chilli Powder as required
Pepper Powder as required
Turmeric powder 1tsp
REAL INDIAN FOOD

Mix besan flour, rice flour ,soda,salt and red chilli powder
with water into medium consistency.Heat oil in a skillet.Slice
the potatoes or onions or capsicum thin and round and dip
them in the batter and fry them in oil until it turns golden
brown in colour.Serve hot with ketchup or mint chutney
.Instead of potato ,capsicum you can use egg ,spinach or raw
banana.
Batura
Veg Dishes
Ingredients:

Red chilli powder as required

Method:
Cut all vegtables into pieces and boil with a little salt till half
cooked then drain.
Heat butter in a pan add mustard ,cumin seeds when it
splutter add onion,green chilli ,ginger garlic paste and
turmeric .Fry until it turns into a light brown color.Add
vegtables to it fry for another 10 minutes.Add yogurt, tomato
puree, cream to the above mixture followed by sugar and
salt and red chilli powder.Stir it then cover the pan and
simmer till all vegtables are cooked.Add lemon juice .Serve
hot with roti and naan.
Moru Kachiyathu Kerala Special
Veg Dishes
Ingredients:
Yoghurt 2 cups
Water 1cup
Chopped Ginger 1 tsp
Chopped Garlic 1tsp
Shallots (sliced) 6 or 7 nos
Green Chilli 2
Curry leaves 1 stalk
Chilli powder 1tsp
Turmeric powder 1/2 tsp
Fenugreek powder 1 pinch
Cumin Powder 1/2 tsp
Mustard 1/2 tsp
Oil
Salt
Method:
1. Blend yoghurt, turmeric and salt with water.
2. Heat oil in a pan. Put mustard and let it splutter. Put the
sliced shallots into the oil saut it for 1 minute and add
Chopped Ginger, Chopped Garlic and Green chilli. Saut it for
a while. Put the Chilli powder, Turmeric powder, Fenugreek
powder and Cumin powder and fry it in low flame till the raw
smell goes off. Put the curry leaves into it. Pour the blended
yoghurt into the pan when it is only on low flame. Mix well
and switch it off when it starts to get hot (transition of cold to
hot). Otherwise it gets spoiled. Take it from the stove and
pour it in a bowl. Serve it with rice.
Malai Kofta Cheese Balls in Tomato Cream
Servings : For 810 people.
Ingredients
For Kofta (Cheese Balls)
350 gms Paneer(Cottage Cheese)
3 Tablespoon Maida
1 Levelled Table Spoon Baking Powder
4 Chopped Green Chillies
Chopped Fine Fresh Green Coriander
For Tomato Cream Curry:
4 Tomatoes chopped fine.
4 Onions Chopped fine.
Ginger Garlic Paste (acc. to taste)
2 Tablespoons Oil
Salt, Pepper,Jeera, Dry Coriander Powder,Red Chilli
Powder,Turmeric Powder all according to taste and use.
Method
Mix all the ingredients for the koftas.
Make Cheese Balls out of the mixture.
Fry the Cheese Balls and Keep them aside.
Take Oil(2 Tbsp.) in another pan.
Put in Tomatoes, Onions, ginger garlic paste and saute them
in oil.
Put in Salt, Pepper, Cumin seeds,Dry Coriander Powder,Red
Chilli Powder, Turmeric Powder.
Add 2 Glasses of Water and cook for 1015 minutes.
It's Ready to serve.When serving, put the koftas in the
serving dish and pour the Tomato gravy over it.
Top the gravy with Fresh Cream and Fresh Coriander and
Serve Hot.
You can add Cashewnut Paste to the Gravy to make it rich.
Jal Jeera
Servings : 1012 Glasses
Ingredients
1/2 Kg. Imli
1 Kg. Sugar (fine grounded preffered)
3 4 Green Chillies
1 Piece of Ginger
Black Salt (as per your taste)
White Common Salt (as per your taste)
Roasted Jeera
Pudina (Mint Leaves as toppings)

1.All purpose flour3 cups

2.Fresh milk1/2 cup or as required.
3.Ghee50gm
4.Salt
5.Sugar 1 tsp
6.Egg1
7.Fresh yogurt3 tbsp
8.Baking powder 1/2 tsp
9.Chopped coriander leaves
10.Oil deepfrying
Method:
Mix all the ingredients 1 to 9, adding a little olive oil. Knead
the dough until soft
Keep this aside for 3 to 4 hours.
Shape into round balls and roll it.
Deep fry in oil. Serve this with chicken curry or chole.
Tips: If the dough is stickier add a little more flour to it.
eas Pulav
February 22nd, 2006 by Sree in Rice Specialities
Ingredients:
Rice (basmati or sona masoori) 3cups
Water For 1 cup basmati 1 1/2 cup
For 1 cup sona masoori 2 cup
Peas 1 or 11/2 cup
Green chilli 3
Cloves 8
Cinnamon 1inch sticks 4
Cardamom 2
Bay leaves 5
Onion 1/2
Ghee 1tbsp
Ginger garlic paste 1 1/2 tsp
Oil as required
Salt as required.
Method:
Soak the rice for half an hour in electric rice cooker and
switch on.
Heat oil and ghee in a pan, then add chopped onions to it
.Fry until light brown. Then add green chilli, clove, cinnamon,
ginger garlic paste, cardamom, bay leaves and saut it for
another 3 mins. Then add peas to it and saute it for another
2 mins. Add this to the rice in cooker and add salt to it. Mix it
well. Cover the cooker with lid.
Navaratan kurma
Veg Dishes
Ingredients:
cauliflower 1 1/2 cup
A few cabbage leaves
Carrots 2
Peas 1 cup
Beans 1 cup
Potato 1 cup
Butter 1/2 cup
Ginger garlic paste 2tsp
Sliced onion 2
Red chillies 3 or 4
Pepper 1/2 tsp
Cream 1 cup
Tomato puree 1 cup
Yogurt 1 cup
Sugar 1 tsp(optional)
Lemon juice 1tsp
Mustard seeds 1tsp
Cumin seeds 1 tsp
Turmeric
Salt to taste
REAL INDIAN FOOD

2 Lemons
Namkeen Boondi
Method
Wash Imli with water.
Soak Imli in water along with Sugar, Adrak and Green
Chillies.
After 810 Hours ,mash the soaked ingredients and sieve
them into a bowl.
Put 2 Litres of Water into the Mixture.
Put Lemon Juice and the rest of the ingredients in mixture.
Mix them all well .
Put Pudina Leaves into the mixture.(The drink is ready . JAL
JEERA , Colour: Muddy Brown, Consistency : Clear Soup Like)
Refrigerate the JAL JEERA for 2 hours.
Before serving, Add Boondi to each seperate serving. ( B
Chicken Tikka Masala
Serving : 6
Everything you ever wanted to know about it.
Definition : chicken tikka masala , n. mild curry dish of
chicken in a tomatobased sauce, cooked tandoori style (in a
charcoalfired oven). Optional hefty dose of tartrazine lends
luminescent orange glow. (As described by BBC)
Chicken tikka masala has a truly postcolonial history,
produced when one of the world's greatest cuisines found
itself confronted by a British palette unused to anything
spicier than table salt. Legend has it one obstinate diner
demanded gravy on tandoori chicken. A bemused chef
responded by adding tin of Campbell's tomato soup and
pinch of spices, unwittingly partaking in early example of
fusion cookery.
" Chicken Tikka Massala is now a true British national dish,
not only because it is the most popular, but because it is a
perfect illustration of the way Britain absorbs and adapts
external influences. Chicken Tikka is an Indian dish. The
Massala sauce was added to satisfy the desire of British
people to have their meat served in gravy. "
Extract from a speech by British Foreign Secretary, Robin
Cook.
Facts and Figures about Chicken Tikka Masala (CTM)
Sainsbury's sell 1.6 million CTM meals every year and stocks
16 CTMrelated products including chicken tikka masala pasta
sauce. Other derivations include CTM crisps, CTM pizzas,
CTM kievs and Marks and Spencer's famous CTM sandwiches
(18 tonnes devoured every week).
A 1998 survey by Real Curry Restaurant Guide of 48 different
CTMs found only common ingredient was chicken.
23 million portions a year are sold in Indian restaurants.
10 tonnes of Chicken Tikka Masala a day are produced by
Noon Products destined for supermarkets.
Most schools and charities in Sylhet, Bangladesh are run by
proceeds from its sales.
Chef Iftekar Haris from Newport, Gwent has written a musical
in praise of it.
Organisers of Kingfisher National Curry Day claim that if all
the portions sold in one year in UK were stacked they would
constitute a tikka tower 2770 times taller than the
Greenwich Millennium Dome.
Though there have been around 50 versions of the same
dish, I give here a recipe how I would like it.
Ingredients
Part I.
2 lbs. boneless chicken breast
1/4 cup yogurt
3 t. minced ginger
3 t. crushed garlic
1/4 t. white pepper
1/4 t. cumin powder
1/4 t. mace
1/4 t. nutmeg
1/4 t. green cardamom powder
1/4 t. chili powder
1/4 t. turmeric
3 T. lemon juice
4 T. vegetable oil
Melted margarine (for basting)
Part II.
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 t. ginger paste
2 t. garlic paste
2 t. green chilies
1 T. red chili powder
REAL INDIAN FOOD

2 t. cloves
8 green cardamoms
salt to taste
3 T. butter
2/3 cup cream
1 t. fenugreek
2 t. ginger, julienned
honey to taste
Method
Whisk all of the ingredients in Part I together in a large bowl.
Add the chicken breast, cut into 2 inch cubes. Marinate
overnight in the refrigerator. Preheat oven to 350F. Bake the
chicken for 8 minutes, basting with margarine twice. Drain
excess marinade and bake for another 2 minutes.
While doing this, make the sauce in Part II. Deseed and chop
green chilies. Put tomatoes, tomato paste and tomato puree
in a pot and add approximately 41/4 cups of water. Add
ginger and garlic paste, green chilies, red chili powder,
cloves, cardamoms, and salt. Cook over low heat until
reduced to a thick sauce. Strain through a strainer and bring
to a boil. Add butter and cream. Stir. If the sauce tastes sour,
add honey to taste. Add fenugreek and ginger juliennes, stir,
and serve with the chicken.
Bhatura
Servings : 2025 Bhaturas
Ingredients
1 Kg. Maida flour
Sooji flour (Rava) 100 Grams
1 Spoon Baking Powder
2 Tbsp. Fat or Ghee
1 Cup Curd
Salt To Taste
Oil for Deep Frying
Method
Mix all the Ingredients.
After Mixing, make a dough out of it.
Leave the Dough so that it can ferment(because of Baking
Powder and Curd) for 67 hours.
Make Pedas (small round balls )out of the dough and make
Oval shaped Rotis or Chapatis ready for Deep frying.
Deep fry the kneaded Rotis out of the dough.
Serve hot with Khatte Chane.
Kesar Kulfi Punjabi Dessert
Serving : 4 kulfis
Ingredients
1 Litre Milk (full Cream)
1 Teaspoon Chhoti Elaichi (Green Cardomom) Fine Grounded.
2 pinches of Kesar(Saffron)
6 Tablespoons of Cheeni (Sugar)
2025 Badaam( Almonds) cut into halves.
2 Table spoons of Grated Pista.
Method
Boil Milk so that it gets reduced to it's 1/4th of the original
quantity taken.
Add Kesar to the Milk while boiling.
When the milk is reduced as directed, allow it to cool.
When cool, Add Sugar to the Milk, Mix it thoroughly.
Add Elaichi and Pista in it.
Put the Milk Mixture so prepared into Kulfi Moulds. (If you
don't have Kulfi Moulds, you can pour the Kulfi mixture in Ice
Trays)
Put the moulds in the freezer and allow the kulfi to set in the
freezer.
Ghiya Kheer Putting Gourd to creative Use
Serving : 6
Ingredients
2 Litres Full Cream Milk
500 g Bottle Gourd (Ghiya or Lauki)
250 Grams Sugar
1 tbsp Rose Water
1 silver leaf
To Garnish :
6 green Cardamoms, peeled and powdered
25 gms Almonds , cut into halves.
25 Gms. raisins
Method
Boil Milk in a Kadai for 15 Min. (Low Flame), stirring it
occasionally.
In the meantime, wash peel a tender bottle gourd.
Grate It.
Boil for 15 minutes with half a cup of Water
Remove it and Squeeze out the water.
6

Add lauki/ghiya to the milk that is already cooking in the

kadai.
Cook the mixture till the milk is reduced to half of the
original quantity.
Add sugar and raisins and cook for 5 mins.
Set aside and allow it to cool.
Add some vanilla essence or rose water and stir it.
Garnish it with Cardomom Powder, Raisins and almond
halves.
Sai Bhaji The Sindhi Breakfast
Ingredients
400 gm Spinach Chopped
1 teaspoon of dried methi (if available) Soaked in water
1/2 teacup Chana dhal Soaked in water for 15 mins.
4 table spoons of oil
1 small carrot & 1 small potato Chopped in cubes.
1 green chillie, 2 inch ginger, 2 pieces of garlic Chopped
very finely
3 m edium sized tomatoes.
1 glass of water.
Method
Heat the oil in the pressure cooker. Fry garlic till fragrant.
When the color changes to light brown, add the ginger,
chillie and onion. After 2 minutes, add the spinach, carrot,
potato, tomatoes and dhal. Add a pinch of tumeric &
coriander seed powder. Pressurize it for 15 to 20 minutes on
a medium flame. Then, remove the cooker from the flame &
add salt to taste. Use a Braun Multi quick or similar to mix all
the ingredients together.
Baingan Masala For all those who love spicy food
Ingredients
1/2 Kg. Small Longshaped brinjals (Baingan Indian Eggplant)
2 Onions
6 Tomatoes
1 Small Garlic
Whole Black Pepper
Cumin Seeds
Methi (Fenugreek)
Curry Leaves
Oil for frying
1 1/2 Teaspoon Vinegar
Ghee
Method
Cut Brinjals into Half from the middle.
Fry the Brinjals in oil.
Brinjals are not to be fried for long so take them out and
keep them aside.
Take some ghee in a pan and put in Onions, Garlic, Cumin
Seeds, Methi(Fenugreek), Curry Leaves, Salt to taste, Black
Pepper, Red Chilli Powder, Haldi.
Fry for 23 minutes and put in Brinjals and Tomatoes
Put in a little of water to make gravy.
Let it simmer for 1015 minutes.
Add Vinegar to it and keep it for a while before serving.
Khatte Chane
Servings : For Avg. 68 people
Ingredients
250 gms. Chana Dal White
1/2 Cup Tamarind Pulp or Juice.
2 Medium Sized Onions
4 Tomatoes Sliced
34 Green Chillies Chopped
1 Ginger Chopped Fine
Chana Masala
Salt to Taste
Masala : Red Chilli Powder, Roasted black Cumin Seeds, Dry
Coriander fine powdered
Oil 2 Tbsp
Method
Wash Chana Dal and soak it overnight.
Boil the soaked Chana Dal in a Cooker for 15 Minutes.
Leave the Chana Dal aside and allow it to cool.
Heat a Pan or Karahi or Cooker with 2 TbSp. Oil,
Jeera(Roasted Black Cumin Seeds), Dhania (Coriander
Powder),Chana Masala, Red Chilli Powder, Salt and fry for 12
minutes.
Put in Adrak(Ginger) and Hari Mirch(Green Chillies) and
continue frying.
Add Imli Juice(Tamarind Juice) in the Pan and mix them well.
Bring the Mixture to a boil.Add Chana dal to the mixture.
Cook for 56 Minutes.

REAL INDIAN FOOD

Garnish with Onion, Tomato Slices, and Fresh Coriander.

(Khatte Chane is Ready.Serve with Kulchas,Bread, or
Bhaturas.)
Main Dishes/ Snacks
Khatte Channe Punjabi Chickpea Dish to be served with
Bhature.
Bhatura (bread) : Indian Bread with White Flour.
Malai Kofta : Rich Cheese Balls in Tomato Cream
Baingan Masala : Brinjals with a difference.
Khatta Meetha Paneer :Cheese and Vegetables Saute.
Sai Bhaji: Sindhi Breakfast
Curd Rice
Lazeez Bandh: Cauliflower Dish
Fried Rice: The Indian Way
Desserts
Kesar Kulfi : Mughlai Dessert
Sandesh : Bengali Tofu Delight.
Gajak : After Dinner Toffee !
Mango Souffle
Kheer : Queen of Creams.
Ghiya ki Kheer : with BottleGourd
Other Popular Dishes
Chicken Tikka Masala (Popular) : Very famous tandoori
Chicken tikka sauted with a thick gravy.
Jal Jeera : Spicy Cocktail Drink !
Boondi Raita : Yummy Yoghurt with Crumbs!
Pista Milk : Flavoured Sweetened Milk
Idli Uppumav
March 16th, 2006 by Nisha in Breakfast
Ingredients:
Leftover idlis 20 nos
Chopped Onion 3 big
Chopped Ginger 1 medium size
Shredded Coconut 3/4 cup
Chilli powder 1/2 tsp
Pepper powder 1/2 tsp
Turmeric Powder 2 pinches
Mustard 1 tsp
Uridh dal 1 tsp
Dry Red chilli 2 or as required
Curry leaves 3 stalks
Coriander Leaves for garnishing
Method:
Cut the leftover idlis into small cubes and keep aside.
Heat oil in a pan. Put mustard and once it splutters add uridh
dal and dry red chilli. Put the chopped onion, chopped
ginger, saut it for a while.
Put Chilli powder, Pepper powder and Turmeric Powder, saut
it for 1 minute and then add shredded coconut and curry
leaves and saut it. Finally add the idli cubes to it and mix
everything well. Garnish with Coriander leaves. Serve it hot
with Sambhar or Coconut chutney.
Khatta Meetha Paneer Cottage Cheese Delight
Ingredients
200 Grams Cottage Cheese (Paneer) Diced
1/4 Teaspoon White Pepper
2 Teaspoon Salt
1/2 Teaspoon Maida
1 Cup Water
8 Teaspoons Tomato Sauce
3/4 Cup Sugar
3/4 Cup Vinegar
4 Teaspoon Cornflour
Orange Colour used in Cooking
2 Carrots Boiled
125 Grams Boiled Green Peas
100 Grams French Beans Boiled
2 Onions
125 Grams Palak Leaves
100 grams Fenugreek Leaves.
Method
Marinate Paneer with 1/4 Spoon of White Pepper, 1/2 Spoon
Salt,1 Spoon of Maida and fry the Paneer Pieces
Cook Sugar,Cornflour(mixed with water), Tomato Sauce , Salt
, and Vinegar in a pan on fire.
When the Mixture thickens a bit, put in Salt n' Pepper to
taste and all of cottage Cheese and other vegetables.
Put in two onions and cook for sometime.
Serve with boiled rice.
Dahi Wale Chawal Curd Rice (South Indian Dish)
Servings : For 4 people.
Ingredients
7

1 Cup Rice
2 Cup Curd/Yoghurt
4 Tablespoons Ghee
Mustard Seeds
Curry Leaves
4 Green Chillies (Chopped)
Salt to Taste
Method
Boil rice and Keep it aside.
In a pan, put in Ghee, mustard seeds, Green Chillies, curry
leaves and saute for 5 minutes.
Beat Yoghurt and mix the same in the mixture.
Keep stirring till it comes to a b
Boondi Raita Creamy Yoghurt with Lentil Crumbs
Ingredients
600 ml Yoghurt
1/4 tea spoon pepper
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon chopped fresh mint or coriander
Method
Soak the boondi in water for about 10 minutes.
Squeeze lightly and set aside.
Beat the yoghurt smooth with fork, add the salt, pepper and
sugar and stir until the sugar dissolves.
Fold(put in and mix well) the moist boondi in yoghurt.
Refrigerate.
Sprinkle with chopped mint or coriander leaves.
Serve chilled.
Basmati Fried Rice The Indian Way
Ingredients
3 cups basmati rice
3 tbsps ghee
2 1/2 tsps salt
4 cups water
Method
Wash the rice well
Drain in a colander for 10 mins.
Heat the ghee in a large pan
Add the rice and stir fry until all the rice grains are coated
with ghee
Add salt, water and cook covered on low heat for about 20
mins.
Serve hot with curry.
Lazeez Bandh Simple Easy Cabbage in Minutes
Servings : For 4 people.
Ingredients
12 oz green cabbage , chopped, shredded, washed, trimmed.
1 large green pepper
1 large red pepper, seeded and chopped.
1 onion thinly sliced
Marinade :
3 teaspoon white vinegar
4 teaspoons water.
2 teaspoons salt
5 teaspoon sugar
1 tablespoon mustard seed
Method
Put all the ingredients for the marinade into a saucepan and
bring it to the boil.
Reduce heat and simmer for 5 minutes.
Leave to cool until lukewarm.
Mix all the vegetables in a large salad bowl.
Pour Marinade over them and mix well together.
Cover and chill thoroughly before serving.
Pista Milk Rich Flavoured Milk, Anytime Beverage!
Servings : 2 Glasses
Ingredients
2 Glasses Fresh Milk
3 Teaspoon Cornflour
6 Small Elaichis seeds grounded(Green Cardomom)
20 Almonds
10 Pistachio Nuts(Pista)
Sugar According To Taste
Kewra Essence (Substitute it with Vanilla)
4 Tablespoons of MixedFruit Cocktail
2 Scoops of Vanilla Ice Cream
Strawberry Jelly
Method
Shell Pistas and Almonds, wash them and cut them into fine
pieces.
Boil 2 glasses of fresh milk.
REAL INDIAN FOOD

Mix Cornflour in water to make a flowing consistency and mix

it in boiling milk.
Put grounded Elaichi Powder in the milk.
Put in Sugar according to taste and keep the mixture in the
fridge.Let it cool.
Upon Cooling, put in shelled Almonds and Pistachio Nuts and
churn it in a mixture.
Put 23 drops of Kewra Essence in the milk mixture and
refrigerate it to make it chilled.
To serve, Take a glass, Put in 2 tablespoons of Mixed Fruit
Cocktail, put in milk.
Top it with half a scoop of Vanilla Ice Cream and 2 teaspoons
of Strawberry Jelly.
It's Ready to Serve. Enjoy Chilled Pista Milk!!
Indian Book
Indian food has become wildly popular in America.
Barnes & Noble Cooking enewsletter
Book Review
The Spice is Right Easy Indian Cooking for Today by Monica
Bhide [ Buy Now ] Ever since I started helping Indian food
lovers on the Internet, the most common question I am
asked is "How can I make that dish with the exact taste as
that nearby Indian Takeaway has?". I always had to think
hard and ended up answering with hardtodo recipes with
often unavailable ingredients. Until Now. Today, I have a
welldocumented answer in the form of Monica Bhide's book
titled "The Spice is Right"
For those who feel that GoodHealth, TimeCrunch &
IndianFood can't go hand in hand, Monica will help you do
that easily in this book. This book clearly deviates from other
complicated eastern cookbooks, and inspires you to cook. It
presents 150 healthy versions of traditional Indian dishes
and categorises them into 15 menus. Each menu has a
distinct theme with chosen drinks, appetizers, main course,
side dishes and desserts. While the recipes work best if you
buy a few staples from any Indian grocery stores (this one
has a list of stores too), the book suggests many convenient
substitutions. Each recipe lists variations and references to
online resources and makes good use of the margins where
little tidbits and tips appear to add extra flavor. "Thandai" in
drinks, "Chicken Tikka" in Appetizers, "Jhinga Curry" for
mains or "Kulfi" to top it off, this book does all the planning
for that special Indian feast.
"All too often Indian cooking is represented by its rich sauces
and deep fried meats and vegetables. Bhide's book provides
an excellent way to enjoy the savory flavors of Indian
cooking without the possible health risks."
- Rita Yadava, M.D. Chicago, Illinois USA.
Being a voracious cookbook reader herself, Monica is a
graduate of several formal cooking courses in India. In her
lively writing style, she keeps it simple and guides us into a
flavorful foray into homestyle Indian cooking. What
specifically fascinated me includes "Indian Super Bowl" and
"Boss is Coming" menu. With the "Chelsea Platter" you can
cook what Clintons had when they visited India in March
2000. Now its my turn to ask. Would you spend less than $20
to spice up your life with Indian Cuisine? Try "The Spice is
Right : Easy Indian Cooking for Today" by Monica Bhide.
By Puneet Aggarwal
www.sonzyskitchen.com
This book will inspire you to cook and fall in love with Indian
cuisine.
K. Mohanchandran, Executive Assistant Manager, Taj
Luxury Hotels, India
South Indian spice powders for making various South Indian
vegetarian specialities
These recipes are mainly for preparations from the state of
Andhra Pradesh which is famous for very hot food! These are
the "magic powders" my mother uses to turn any dull meal
into a feast. A teaspoon of these powders added to the
cooking can turn any novice cook into an expert! When you
make these powders store them in the refrigerator for
retaining freshness for up to one year!
Kura Podi (Curry powder)
1 cup channa dal (also called Bengal gram and senaga
pappu in my language: telugu)
1/2 cup urud dal (mina pappu)
10 large red chillies
1/4 cup coriander seeds (dhaniyalu)
pinch asafoetida
Fry all ingredients in a small amount of oil (tea spoon)on low
heat. Once the fried mixture is luke warm transfer contents
8

to blender and add a table spoon of salt and grind to a fine

powder. Store in jar such as empty yogurt can in refrigerator.
Sambar Podi (Sambar powder)
1 cup channa dal
3/4 cup coriander seeds
10 large red chillies
1 tea spoon black pepper (whole)
1/4 tea spoon fenugreek
pinch asafoetida
Fry ingredients in a tea spoon of oil on low heat and powder
the fried stuff in blender when luke warm to a fine powder.
Charu Podi (Rasam powder)
Take 1 cup coriander seeds, 1/2 cup cumin seeds, 1/2 cup
black pepper (whole) and powder them without oil or frying.
This need not be stored in refrigerator.
Rasam is a thin broth that can be drunk as soup or eaten
with rice. It is rather spicy and makes a nice hot drink with a
warm sensation from the spices.
Pacchadi Podi (hot chutney powder)
1 table spoon fenugreek seeds
20 large red chillies
1 table spoon mustard seeds
1/4 tea spoon Asafoetida
1 table spoon salt
Fry all ingredients except salt in a little oil (tea spoon) on low
heat . When luke warm grind with salt to a fine powder.
This powder is used to make all kinds of chutneys with
tomatoes, egg plant, raw tamarind, cucumber, etc.
Pulusu Podi (Sweet "soup" powder)
2 table spoons fenugreek seeds
20 large red chillies
1/2 tea spoon black pepper (whole)
1/4 tea spoon Asafoetida
1/2 tea spoon coriander seeds
Fry all ingredients in a tea spoon of oil on low heat. When
lukewarm grind to a fine powder.
This is used to make something like sambar except that you
add a lot of sugar and tamarind to give a sweet & sour soup.
A speciality is one form where you add sweet potato, potato,
pumpkin and anyother vegies like carrots, green beans, etc.
Indian Dishes
Index
Bengali Eggplant with Mustard Seeds
Bengali Red Dal Curry
Chana Masala
COLLECTION: Indian Recipes (1 of 2)
COLLECTION: Indian Recipes (2 of 2)
Curry Chicken
Dal Kofta Curry (Steamed Toor Balls in Buttermilk)
Indian Chickpeas
Indian Lamb with Spinach
Naan : COLLECTION
Sag Paneer
Samosas
Tandoori Chicken (1)
Tandoori Chicken (2)
Vaththalkozhambu (Indian hot+sour sauce/soup)
Vaththalkozhambu (Indian hot+sour sauce/soup)
From: kg@myan.uc.edu (Ramaswamy Krishnan)
Well, if you don't mind a visit to the local Indian grocer, here
is
a TRUE Tamilian (South Indian) dish.
'vaththalkuzhambu'
The usual way to eat it is to mix it with boiled plain rice.
Some
edible oil or melted butter can be added to reduce the hot
taste
depending on the taste buds.
_THE_ side dish for vaththalkuzhambu is 'sutta appaLaam'
(toasted
rice/lentil wafers) a very complicated one to make from
scratch.
These are available at all Indian grocers and need to be just
toasted over gas/electric stove.
_THE_ dish for which vaththalkuzhambu is a good side dish is
'thayir chaadham' (boiled rice mixed with yogurt and salt).
All the ingredients should be available at Indian grocery
stores,
except the exotic ManaththangaLikkai/Subdaikkai, which
may not
be in all stores. But as you can see below, it forms the last
of the ingredients in importance (yes, purists will contest it!).
Turn on the exhaust fan before the spice roast smell hits you!
REAL INDIAN FOOD

Quantity Item in order of importance What/How is it

; Where to get
3/4 tsp Tamarind concentrate
Sour; at Indian/Chinese
grocers
1 tsp Salt
4 tsp Red Chilli Powder
HOT!; at most grocers
1 tsp Rice powder (fine)
Plain; at Indian/Chinese
grocers
4 tsp Cooking Oil
1/2 tsp Mustard
1mm brown spheres; at most
grocers
1/2 tsp
Vendhayam (Fenugreek)
bitter; at most
grocers
1 pinch Hing (Asafoetida) powder
a type of gum; at
most grocers
1 tsp Chana Daal
a lentil; at Indian grocers
A few
Curry leaves (fresh or dried) for flavor; at Indian
grocers
10
Whole Peanuts
3 tsp ManaththangaLikkaai
They have bitter+salty
taste.
and / or Sundaikkaai
VERY special wild berries.
Sundaikkai is cranapple size and
Mana... is peppercorn size. Dried
salted, and later roasted, these
ARE unique (a bit like anchovies).
Available at some Indian grocers.
To identify when buying, Sund...
is 1 cm dia and looks black.
Mana... looks like peppercorn.
They have bitter+salty taste.
1. Dissolve tamarind concentrate paste in 1.5 cups of water.
Filter the juice to remove any dregs. Keep it away for now.
2. Add 1 teaspoon of rice powder to 1 cups of water and
blend EVENLY.
Keep it away for now.
3. Switch on you exhaust and have some ventilation (it is not
needed
if cooking is done right) but it never is :) don't blame
yourself
for poor ventilation later.
4. Warm sauce pan and add the cooking oil.
5. Add in order :
Mustard, Chana Daal, Vendhayam (Fenugreek), and Peanuts.
If available, add Sundaikkai and/or ManaththangaLikkai
vaththal.
6. Wait till the Daal gets brown (or Mustard starts cracking)
and
turn stove to low heat.
7. Add the Tamarind juice and then the Chilli powder.
8. Add Asafoetida, cover pan and let it boil for 45 minutes.
9. Add rice water, salt and then curry leaves.
10. Mix evenly and let it simmer till it thickens to the
consistency
of a thick soup about 35 minutes. Put the stove on medium
heat
if need be. The water will evaporate from the mix and the
mix
will thicken don't let it burn. Keep an eye on it and turn
stove off to cool when done.
AppaLaams (also called Paapad) are available at all Indian
grocers.
AppaLaam is Sun dried rice/lentil wafer a very tedious
recipe.
Roast a few appaLaams directly over a gas grill or electric
stove
coil. To make an even roast, keep alternating the side of the
appaLaam to the flame. The appaLaam should be fully
roasted
and at the same time not be burnt (black). To overcome this
intricate roasting, some grocers sell microwave appaLaam
now.
If roasting doesn't work, try deep frying the appaLaam
again,
heat the oil well first and don't let the appaLaam become
dark.
If all else fails, get a bag of good corn / potato chips.
Boil and cool 1 cup of plain rice. Add a teaspoon of edible oil
or
melted butter. Add vaththalkuzhambu and mix. Add more
oil or butter
as needed for taste. Enjoy this with appaLaam as side dish.
If you prefer it NOT hot :
9

Mix boiled and cooled rice with plain yogurt to an edible

consistency.
Add a pinch of salt. Eat this with 'vaththalkuzhambu' as side
dish.
Tandoori Chicken
Cross Indexed Chicken, Indian
(Serves 4)
TANDOORI in INDIAN stands for an earthern oven which is
sort
of cylindrical and uses coal as the fuel.
This recipe will need a barbque grill as a substitute. It
can be also cooked in a gas or electric oven, but it will lose
most of its flavour. Also, the chicken has to be marinaded for
atleast 6 hours, ideally 12 hours overnight.
You will need the following:
1.
12 Chicken drumsticks and/or breast pieces (skin
removed)
2. 1 cup plain yoghurt (pref.) or 2 cups Buttermilk
3. 1 1/2 tbsp red chilli powder
4. 2 tbsp coriander powder
5. 1 tbsp garlic powder } FRESHLY GROUND IS
6. 1 tbsp ginger powder }
MUCH BETTER
7. 1 tbsp cumin powder
8. 1/2 tbsp. GARAM MASALA powder (available at any/all
Indian grocery
stores)
You can prepare #8 at home by dry grinding to a powder the
following:
(20 black pepper corns 0r equivalnet black pepper powder, 5
cloves,
1 inch cinnamon stick, 45 cardamoms, 1 tsp. cumin powder,
2 bay
leaves plus some more stuff I dont know, although this
should be
fine )
9. Meat tenderizer (optional)
10. 2 tbsp. salt (use less if tenderizer contains salt)
IF YOU LIKE IT HOT AND SPICY , ADD 1 TBSP. EXTRA OF ALL
SPICES FROM NOS.
38.
Method:
Prick the chicken pieces with a fork all over. apply the
tenderizer to the chicken pieces and let it stand for an hour
or so.
The marinade : Take a wide and deep bowl about 12 2 inches
wide and deep
enough to hold all the chicken pieces. Add the yoghurt plus
one cup
water or the buttermilk with no water into the bowl. Add all
the spices
from nos. 3 thru 8 into the bowl and stir to form a
homogeneous mixture.Now add the chicken pieces into the
mixture, so
that they are all covered with the paste/mixture. Cover the
bowl with a
lid and let it stand for 6 hours. If you plan to marinade for
1215
hours, put it in the refrigerator. The more time it is
marinated, the
better it will absorb the spices and the tastier it will be.
When you are ready to grill the chicken, apply melted butter
to the
the chicken pieces with a brush or spoon all over and you are
ready to
grill the chicken on the barbeque in the normal fashion. turn
over the
chicken pieces when they look brownish red in color or
darker if you
prefer it well done.
Slice finely onion into rings, add some salt and lemon juice
to it, to
be served as a salad with the tandoori chicken. lemon juice
sprinkled
on the cooked pieces also adds to the flavor , if you wish.
Good luck and I hope you enjoy this recipe, a favourite of the
Moghul
emperors of INDIA!
Stephanie da Silva's Samosa Collection
From: arielle@taronga.com (Stephanie da Silva)
Date: Tue, 13 Jul 93 12:54:36 CDT
Contents
Samosas (1)
Samosas (2)
REAL INDIAN FOOD

Samosas (3)
Samosas (1)
For the pastry:
2 cups flour
1/2 tsp salt
4 Tbsp oil
4 Tbsp water
For the stuffing:
45 medium potatoes, boiled in their jackets and allowed to
cool
4 Tbsp oil
1 medium onion, peeled and finely chopped
1 cup (175 g) shelled peas
1 Tbsp finely grated peeled fresh ginger
1 fresh hot green chilli, finely chopped
3 Tbsp very finely chopped fresh green coriander (cilantro)
3 Tbsp water
1 1/2 tsp salt
1 tsp ground coriander seeds
1 tsp garam masala
1 tsp ground roasted cumin seeds
1/4 tsp cayenne pepper
2 Tbsp lemon juice
oil for deep frying
Sift the flour and salt into a bowl. Add the 4 tablespoons on
oil
and rub it in with your fingers until the mixture resembles
coarse
breadcrumbs. Slowly add about 4 tablespoons water or a
tiny bit
more and gather the dough into a stiff ball.
Empty the ball out on to clean work surface. Knead the
dough for
about 10 minutes or until it is smooth. Make a ball. Rub the
ball
with about 1/4 teaspoon oil and slip it into a plastic bag. Set
aside for 30 minutes or longer.
Make the stuffing. Peel the potatoes and cut them into 1/4
inch dice.
Heat 4 tablespoons oil in a large frying pan over a medium
flame.
When hot, put in the onion. Stir and fry until brown at the
edges.
Add the peas, ginger, green chilli, fresh coriander (cilantro),
and
3 tablespoons water. Cover, lower heat and simmer until
peas are
cooked. Stir every now and then and add a little more water
if the
frying pan seems to dry out.
Add the diced potatoes, salt, coriander seeds, garam masala,
roasted
cumin, cayenne, and lemon juice. Stir to mix. Cook on low
heat for
34 minutes, stirring gently as you do so. Check balance of
salt and
lemon juice. You may want more of both. Turn off the heat
and allow
the mixture to cool.
Knead the pastry dough again and divide it into eight balls.
Keep 7
covered while you work with the eight. Roll this ball out into
a
7 inch (18 cm) round. Cut it into half with a sharp, pointed
knife.
Pick up one half and form a cone, making a 1/4 inch wide (5
mm),
overlapping seam. Glue this seam together with a little
water. Fill
the cone with about 2 1/2 tablespoons of the potato mixture.
Close
the top of the cone by sticking the open edges together with
a little
water. Again, your seam should be about 1/4 inch (5 mm)
wide. Press
the top seam down with the prongs of a fork or flute it with
your
fingers. Make 7 more samosas.
Heat about 1 1/2 to 2 inches (45 cm) of oil for deep frying
over a
mediumlow flame. You may use a small, deep, frying pan for
this or
10

an Indian karhai. When the oil is medium hot, put in as

many samosas
as the pan will hold in a single layer. Fry slowly, turning the
samosas frequently until they are golden brown and crisp.
Drain on
paper towel and serve hot, warm, or at room temperature.
Samosas (2)
2+1/2 cups flour
1/2 tsp. salt
1 Cup buttermile or yogurt
extra flour, as needed
1) Place the flour in a mediumsized bowl. Mix in the salt.
2) Mix in the milk or yogurt to make a smooth dough.
3) Add extra flour, as needed, to keep the dough from being
sticky.
The dough will be quite soft. Knead in bowl for about 5
minutes.
Cover tightly and refrigerate till you are ready to assemble
the pastries.
2 large potatoes (the size of a large person's fist)
1 Tbs. butter
1 Cup finely minced onion
2 medium cloves garlic, minced
1 Tbs. freshly grated ginger
1 tsp. mustard seeds
1 tsp. dried coriander (if available)
3/4 tsp. salt
1+1/2 Cups uncooked green peas (froze+thawed=fine)
2 Tbs. lemon juice
Cayenne, to taste.
1) Mash the potatoes (i.e. peel, cut into 1inch squares, boil,
drain
& mash.) Set aside.
2) Melt the butter and saute onions, garlic, ginger, mustard
seeds,
coriander and salt over medium heat for about 8 minutes, till
onions
are soft. Add this to the mashed potatoes. Cool for at least
15 minutes
before filling the pastries.
1/2 Cup cider vinegar
1/2 Cup water
3 Tbs. brown sugar
1 small clove garlic, minced
1 tsp. salt
1) Place all ingredients in a small saucepan. Stir till the sugar
dissolves.
2) Heat to boiling, then let simmer uncovered for about 10
minutes. It
reduce slightly.
3) Serve warm or at room temp.
ASSEMBLY:
1) Preheat the oven to 425F. Generously oil a baking sheet.
2) Keep a small container of flour, a fork, a small bowl of
water, and a
pastry brush close at hand. Flour a clean surface, and, using
a rolling
pin, rook 1inch balls of dough into 5inch circles.
3) Place app. 1+1/2 Tbs. filling in the center and fold over,
like a turnover.
Brush the inside edges of each circle with a little water, and
fold the
edges together to make a small hem. Crimp the edges firmly
with fork.
4) To bake: Place the samosas on the oiled baking sheet.
Brush the tops
with oil. Bake 15 minutes at 425F, then reduce heat to 375F
and bake
10 min. more. For maximum crispiness, turn the samosas
over when
you turn the oven down.
5) Serve within 15 min. with dipping sauce.
Samosas (3)
Pastry:
1 1/2 cups flour
3/4 tsp salt
1 tbsp ghee (a vegetable shortening with a buttery taste)
1/2 cup warm water
Filling:
1 1/4 tbsp ghee
garlic, crushed (1 5 cloves, to taste)
2 tsp curry powder
1/2 tsp salt
REAL INDIAN FOOD

1 tbsp lemon juice OR vinegar

8 oz. ground lamb (or beef)
1 tsp mint leaves
1 tsp coriander (optional)
1 onion (finely chopped)
1 tbsp garammasala
1 tbsp ginger, grated (fresh)
1/2 cup hot water
oil for cooking
PASTRY
Sift flour and salt into bowl, add ghee and water, mix
thoroughly, knead for
a couple minutes. Cover with plastic, make filling.
FILLING
Heat ghee in pan, fry onions, ginger, add garlic. fry until
onions are soft.
Add curry, salt and vinegar, mix well. Add meat and fry over
high heat,
stirring constantly, until meat changes color. Turn down heat,
add water and
cover. Cook until liquid is absorbed (~ 10 15 min). Towards
the end, stir
meat to keep it from sticking. Add garammasala, mint, and
coriander, mix,
remove from heat, cool, and add the rest of the onion. Mix.
Take small pieces of dough, shape into balls, and on a lightly
floured
board, roll each ball to a very thin circle, about the size of a
saucer. Cut
circle in half. Put ~ 1 tsp of filling in the middle of each half
circle,
brush edges with water, fold dough over and press edges
together.
When they are all made, heat oil in a wok, deep fry a few at
a time until
golden brown on both sides. Drain on paper towels. Eat until
too full.
Indian Lamb with Spinach
From: demers@ere.umontreal.ca (Demers Serge)
Date: Fri, 12 Nov 93 20:29:12 0500
Here is a Lamb and spinach recipe, I do not know its Indian
name.
Serve 6
1 lb of lamb cut into 1inch cubes
1 large onion, finely chopped
4 tsp ground coriander
1 Tbsp mustard seeds
2 tsp ground cumin
1 tsp chili powder (or less if you want)
1 tsp turmeric
1/4 cup plain yogurt
1inch finely chopped fresh ginger
3 garlic cloves, crushed
2 lb of fresh spinach, trimmed, washed and torn in small
pieces
1/4 tp salt
1/2 Tbsp vegetable oil
Heat the oil in a casserole and cook the onion over
mediumhigh heat,
stirring constantly, until soft. Stir lamb, coriander, mustard
seeds,
cumin, chili powder and turmeric. Mix all the ingredients
well.
Add 1 Tbsp of yogurt and cook over high heat, stirring the
meat
until all the yogurt is absorbed 3 to 5 minutes. Repeat with a
second Tbsp of yogurt, third, etc...
When the yogurt is used up, stir in the ginger and garlic, add
just
enough water to cover the meat and bring to boil. Cover the
casserole,
lower the heat and simmer for one hour.
When the meat is cooked, increase the heat to medium and
add the
spinach in batches, stirring each batch until it is wilted.
When all
the spinach is incorporated, cook the stew, uncovered, over
high heat to
evaporate any excess liquid about five minutes. Add the salt
just
before serving.
Serve with rice and pappadoms.
Serge Demers
11

COLLECTION: Indian Recipes (2 of 2)

From: hz225wu@unidui.uniduisburg.de (Micaela Pantke)
Date: Thu, 12 Aug 93 10:11:15 +0200
***********************************************************
* Archivist's note : having read the comment below, I am *
* not keen to mark up the contents to provide direct
*
* links to the recipes. If I get requests (and have
*
* some spare time) I will do it, but until then, I'll *
* let myself assume that it isn't needed Amy
*
***********************************************************
Hi Folks!
The following is an ASCII transcription of Somesh Rao's "The
Graduate
Student's Guide To Indian Recipes".
A \LaTeX or Postscript version can be obtained via
anonymous FTP at
wpi.wpi.edu in the recipesdirectory. Due to the length of the
File I
had to cut it into two parts. As I kept the original order in
chapters,
the alphabetical Contents does not correspond directly with
the order in
the file. The best thing is, to paste the files together, then
you have
Somesh Rao's book as a whole...
Somesh Rao's "The Graduate Student's Guide To Indian
Recipes" Vol.2 (of 2)
Posted with permission!
=============
LAMB AND BEEF
=============
LAMB VINDALOO
=============
>From Esquire Magazine, 1986:
I have made the recipe a couple of times and both times with
very good
results. The finished dish is a spicy lamb dish that is quite
exquisite. Be warned that this recipe takes quite a bit of
effort to
put together.
Ingredients:
3 lbs Lean boneless lamb
3
Meaty lamb bones
Marinade made from:
4 tblsp Light vegetable oil
1/4 c
Cider vinegar
3 tblsp Tamarind pulp
to taste Salt
Puree made from:
2 tblsp Vegetable oil
1
large White onion
6
Garlic cloves
2 tblsp Fresh ginger root, chopped
1/2 c
Vegetable oil
3c
Onion, thinly sliced
1 tsp
Ground cumin
1 tsp
Ground mustard
3 tsp
Turmeric
1 1/2 tsp Red pepper
3 tsp
Paprika
2 1/2 c Hot water
Method:
Cut lamb into 3/4 " cubes.
Place lamb and the bones in a nonmetallic bowl with the four
tablespoons of oil, the vinegar, tamarind pulp, and salt. Let
it
marinate at room temperature for eight hours or,
refrigerated, for 24
hours.
Put two tablespoons of oil, the onion, garlic, and ginger in an
electric
blender or food processor and run the machine until a fine
pasty puree
is formed.
Heat the onehalf cup of vegetable oil in a large enamel
coated skillet
over mediumhigh heat. Add the onions and saute until they
are caramel
brown, stirring constantly to prevent burning.
Add the puree. Reduce the heat and add ground cumin,
ground mustard,
turmeric, red pepper, and paprika. When the spices begin to
sizzle and
REAL INDIAN FOOD

turn dark, in about 15 seconds, add the lamb and bones.

Cook until
slightly seared (about ten minutes).
Add the water and bring to a boil, then lower the heat and
simmer,
partially covered, until the meat is very tender (about thirty
minutes).
Pick out and discard bones. Serve over rice.
EGG COOKED WITH MEAT AND FRIED (NARGISI KOFTA)
====================================
=====================
Ingredients:
Meat:
1 lb
Ground lean meat
1/4 c
Chopped onion
4 cloves Chopped garlic
1" piece Ginger, chopped
1/2 t
Turmeric
3/4 c
Water
to taste Salt and pepper
To mix with meat:
4T
Besan (chickpea flour)
1T
Yogurt
6
Hard boiled eggs
1
Egg for mixing and coating
1/2 t
Garam Masala
Oil for frying
For curry (Masala):
Oil or ghee
2
Chopped onions
8
Cloves chopped garlic
2
Tomatoes or equivalent paste
1" piece Ginger, chopped
1/4 c
Yogurt
1/4 t
Turmeric
Green onion
1/2 t
Garam Masala
1015
leaves Coriander
to taste Salt and pepper
Method:
Heat the water and add the meat, onions, ginger, garlic, salt
and
pepper. Pressure cook for 10 minutes at 15 psi (or 25 min
over low
heat. Reduce pressure and drain half the liquid. Add the
besan (or 1/2
c soaked lentils) and cook for 10 minutes. Knead or grind
until
slightly sticky, mix in egg yolk, Garam Masala and yogurt
and knead
well.
Coat the hard boiled eggs with the above and deep fry.
Heat ghee, fry the onions to a golden brown, add garlic,
ginger,
tomatoes and yogurt and fry well until the Masala is a paste.
Add water
to the mix if necessary. Add the green sprigs of onion, 1 1/2
c water
and cook for 10 minutes covered.
When curry is ready, pour into a serving dish, cut the koftas
in half
and arrange over the curry. Cover and bake at 250 $F^\circ$
for 1520
minutes.
Serve garnished with coriander leaves and Garam Masala.
PORK CURRY
==========
(Serves 6 or 8)
Ingredients:
1 1/2 lb Pork
3
Medium onions
2" piece Ginger
4 cloves Garlic
2
medium Tomatoes
2T
Vinegar
2t
Salt
1/2 t
Garam Masala
2T
Vindaloo paste (hot)
1
medium Potatoes
2c
Water
Method:
Clean, wash, trim and dry pork. Cut into 1" cubes.
12

Make Masala with onions, ginger, and tomatoes as in chicken

curry, etc.
Add the vinegar and Vindaloo paste and cook for 2 minutes.
Add the pork
and pressure cook for 20 minutes, or in a heavy pot for 1 1/2
hours,
until the pieces are tender.
Cube potatoes, add and cook the potato pieces coated in the
liquid.
Boil down the amount of water (30 minutes) while the
potatoes cook.
SHAHI KORMA (MUTTON CURRY)
==============================
Ingredients:
1 1/2 lb Goat mutton
3
Medium onions
3/4 c
Yogurt
4 cloves Garlic
pinch
Saffron
2t
Salt
3/4 c
Cream
1 oz
Almonds
1/2 c
Oil
1 oz
Coriander seed
1t
Red pepper (optional)
1/2 t
Garam Masala
Method:
Clean, wash and dry mutton. Blend coriander seeds, 1
onion, almonds and
garlic. Marinade the mutton in above mixture for 2 hrs.
Heat oil and
fry the remaining thinly sliced onion. Keep aside.

continue to cook for a couple of minutes. Remove from heat

and, when
cool, chill in the refrigerator before serving
RICE FLOUR PUDDING
======================
(6 servings)
Ingredients:
4 1/2 c Milk
3/4 c
Sugar
2 oz
Rice flour
68 drops Rose water
1 oz
Almonds
1/2 oz
Pistachio nuts
Method:
Blanch (optional) and shred nuts. Mix rice flour into the milk
and mix
until smooth.
Cook over medium heat until a creamy
consistency is
achieved (2030 minutes?). Simmer and add sugar and stir
for 23
minutes more.
Cool (in refrigerator for 30 minute) add the rose water,
almonds and
pistachios (maybe before it cools). Pour into individual
dishes and
serve.
BESAN BURFI
===========
Ingredients:
1c
Besan
1c
Shortening
1c
Sugar
4 seeds Cardamom
Nuts (optional)
Method:

Add the mutton and fry until the liquid dries up. Add 3/4 c
hot water
and simmer until the meat is almost done ( 3/4 cooked) OR
pressure cook
at 15 psi for 20 minutes. Reduce pressure. Add salt and
pepper.
Uncover and dry the liquid. Add beaten yogurt and fry until
it leaves
oil. Add fried ground onion.
Beat the cream. Add soaked or ground saffron. Mix it with
the cooked
mutton. Add Garam Masala and bake at 250 deg F for 1/2
hour. Serve
garnished with chopped coriander leaves.
==============================
DESSERTS AND OTHER GOODIES
==============================
KHEER (VERMICELLI PUDDING)
==============================
Recipe from Dalbir Chadda:
This has been my all time favorite dessert. Ever since I was
very
little, I can remember asking for seconds and thirds. What
makes this
dessert unusual is that it is not as sweet as most Indian
desserts. It
is fairly simple to make. Make sure that the vermicelli is very
fine
(angel hair pasta is ok but the very fine vermicelli that can
be bought
at chinese stores is the best).
Ingredients:
1 stick
Butter
2 handfuls Very fine vermicelli
4 cups
Milk
1 pint
Whipping cream
1 handful Raisins
3 tblsp
Sugar
4
Almonds (optional) peeled and thinly sliced
Method:
Melt butter in a 4 qt pot. Break vermicelli into 3" pieces.
Over low
heat stir vermicelli into butter until it turns light brown. Pour
in
the milk and stir over medium heat until it boils. Put in the
raisins,
almonds and sugar.
Continue to cook under low heat for 10 minutes. Add
whipping cream and
REAL INDIAN FOOD

Melt shortening in a pan.

Turn down heat and add
cardamom and Besan.
Fry, stirring constantly to prevent burning until it has
changed to a
brown color and smells done. (Test: a few drops of water
sprinkled on
it sputters instantly).
Turn off the heat and stir in the sugar. Spread 1/2" thick onto
a
platter. Cut into diamond shapes after it has cooled down.
KHEER
=====
Ingredients:
1/2 c
Rice
4c
Milk
1/4 c
Raisins
3/41 c Sugar
1t
Cardamom seeds
1/4 c
Shredded blanched almonds
68 drops Rose water
1/2 c
Water
Method:
Wash and drain the rice. Soak in 1/2 c water for 1/2 hour.
Boil the
rice in the same water until it is coated and the water dries
up. Add
the milk and simmer on low heat for 1 1/2 hours.
Scrape the sides and bottom frequently to prevent sticking
and mash rice
while stirring. When it is creamy, add sugar and stir in well.
Remove
from heat and add crushed cardamom seeds, rose water and
shredded
almonds.
Serve hot or cold decorated with silver leaves (optional).
[Silver
leaves are VERY FINE, tasteless sheets of silver.]
GULAB JAMUNS (EASY METHOD)
==============================
Ingredients:
1c
Bisquick
2c
Carnation powder
2c
Water
1 1/2 c
Sugar
4 pods
Cardamom
few drops Rose water
13

1/2 stick Butter (4 T)

1/8 c
Yogurt
Milk
Oil for frying
Method:
Heat butter and pour in a bowl. Add Bisquick, carnation
powder and
yogurt and blend together.
Knead well adding milk if
necessary. Make a
smooth ball, cover and let rest (30 minutes?). Make 1214
small balls.
Heat the water, add sugar, bring to boil, add cardamom
seeds and simmer.
Boil, then simmer to reduce the water by half. Heat the oil
until hot
and fry the balls to a golden brown or until they are dark
brownalmost black.
Soak in sugar syrup until they double in size (1 hour or
overnight).
Serve hot or cold.
SUJI HALVA (SEMOLINA HALVA)
===============================
(46 servings)
Ingredients:
1/2 c Suji (semolina)
1/2 c Sugar
1/2 c Ghee
1 1/2 c Water
1 oz
Sliced almonds
1 oz
Raisins
8
Green cardamoms
Method:
Boil sugar and water together for 5 minutes. Heat ghee add
suji and
stir on low heat until mixture becomes light creamy in color
and ghee
leaves the side of the pan. Add the syrup and stir briskly
until it is
absorbed in the semolina. Mix in crushed cardamom seeds,
almonds, and
raisins. Serve hot.
SEWIAN (VERMICELLI)
=======================
Ingredients:
2c
Sewian (vermicelli)
3 1/2 c Milk
3/4 c Sugar
1/4 t Rose water (or 68 small cardamom seeds)
Ghee
Method:
Fry the sewian in hot oil until golden brown. Heat the milk to
boiling
and add the sewian. Cook until the milk is reduced by half.
Add sugar
and cook on low heat until creamy (about 25 minutes).
Remove from the
heat. Add in rose water. Decorate with blanched finely
shredded
almonds and pistachio nuts and silver leaves if desired.
CARROT HALVA
============
Ingredients:
4 lbs
Carrots
1/2 gal Milk
2c
Sugar
2c
Carnation milk powder
1c
Oil
to taste Nuts
Method:
Clean and grate the carrots. Heat milk to boiling and add the
carrots.
Cook until liquid is almost gone, stirring to prevent sticking
and
burning (3 to 4 hours). Add oil and cook more, stirring often,
to roast
the carrots well (about 1/2 hour). Add the powdered milk
and sugar and
cook until all the liquid is gone and the mass does not stick
to the
sides. Add the nuts and raisins and turn off the heat. Pour in
a
serving dish and serve warm or cold. Will keep in the
refrigerator for
REAL INDIAN FOOD

up to 1 week.
RASGOOLA
========
Ingredients:
1 ltr
Homogenized Milk
2 tsp
White Vinegar
1 1/2 C Sugar
3C
Water
Method:
Bring the milk to a boil and add vinegar to the boiling milk to
separate
the whey. Throw away the liquid part by sifting the stuff onto
a muslin
cloth. Pour some cold water over the curd to cool and wash
it. Discard
the water and hang the cloth for 1520 minutes to let the
excess water
drip off.
Put the curd in a food processor or blender and blend at high
speed to
get a smooth consistency. You may add just a little (1 tsp or
so) water
while blending, if the curd is too dry and will not blend. Be
very
careful so as not to add any extra water. Remove the paste
and make
small balls (12" in diameter).
Boil water in a wide vessel. Make sure that there is at least
23" of
water in the vessel. If not, add more water and increase the
quantity
of sugar proportionately. Add sugar to the boiling water to
make a
light syrup.
Continue boiling the syrup and gently drop the curd balls in
the boiling
syrup. Cook the balls in the boiling syrup for 3040 minutes.
Remove
from the heat and let the stuff cool down. Put the balls and
the syrup
in a storage container and refrigerate (don't freeze). Serve
cold.
MANGO ICE CREAM
==================
This is a great desert which can be made with very little
effort. You
can replace the Mango pulp with any other pureed fruit.
Ingredients:
1 can Condensed Milk
12 oz. Whipped cream(Cool whip)
1 can Mango pulp (Alphonso)
It is very confusing to describe quantities as 1 can. Well, I do
not
remember the exact numbers so let me describe the sizes.
The Mango pulp
can is about 6" high and 3" in diameter. I think it is the only
size
available in an Indian store. The condensed milk can is
about 3" high
and about 2.5" in diameter and should be available in your
neighbourhood
grocery store.
Method:
Mix all of the pulp, condensed milk and whipped cream in a
bowl. Put in
the freezer for about 8 hours.
Bengali Red Dal Curry
From: jkandell@Violet.CCIT.Arizona.EDU (Jonathan Kandell)
Date: 3 Aug 93 21:48:48 GMT
Key spice: Panch Phanon Mix, also known as Five Spice (do
not substitute
Chinese Five Spice!)
Equal proportions of whole cumin, fenugreek, anise,
mustard, "Indian black
onion" seeds (kalunji). You will need to go to an Indian Store
to get the
last ingredient. It is not related to the onion.
1 1/2 C
red lentils
3 1/2 C
water
6
serrano chilies (or 3 jalepeno?), either whole or
sliced in
quarters
1/4 t
turmeric, or more to taste
14

1 1/2 t
salt
4T
ghee, butter or vegetable oil
1C
minced onions
1C
chopped tomatoes
1T
grated fresh ginger
2T
ghee or vegetable oil
1T
panch phanon mix
4
dried small red chilies
13 cloves garlic
There are three basic steps to this recipe: cooking the lentils
in water,
making a tomato/onion/ginger mush, and making a spiced
oil.
1.
Rinse lentils well, add water, serrano chilies, turmeric
and salt.
Bring carefully to boil and cook over low to medium heat,
partially
covered, for 25 minutes.
Cover and cook another 10
minutes. Adjust
salt.
2.
While lentils are cooking, cook onions in a frying pan in
the oil until
they are golden brown (approximately 10 minutes), stirring
constantly.
Add tomatoes and ginger and continue cooking until the
tomatoes
decompose
into
a
delicious
and
fragrant
mush
(approximately 8 minutes.)
Stir constantly so that tomato mixture doesn't stick. Turn
heat to low
if necessary.
3.
Scrape out this mush into the lentils and stir it in. Let
lentils sit
while you make the spiced oil.
4. Do a quick rinse of the frying pan, without soap, and dry
thoroughly.
Add the remaining 2T oil and heat over medium high heat.
When oil is
hot add panch phanon mix and heat until the seeds begin to
pop, about 15
seconds. Add red chilies and fry for another 15 seconds,
until they
turn a little darker. Turn off heat and add the crushed garlic
and let
sizzle for about 30 seconds. Stir this mixture into the
lentil/tomato
mixture and serve with rice. Adjust salt.

Knead dough on a floured surface for 2 or 3 minutes until

smooth.
Divide into 8 pieces Roll each piece into a ball then into ovals
about 6
inches long.
If you must use a baking sheet, grease it and brush the
underside of the
bread with water. Brush the other side with butter and
sprinkle with
poppy seeds
Bake 6 to 10 minutes until puffy and golden brown. (This is
where the
stone makes a difference)
From: mjkelly+@cs.cmu.edu (Mary Jane Kelly)
NAN (SUSHEEL)
=============
Ingredients:
21/2 C. white flour (can use 1/2 whole wheat flour)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 C. milk
1/2 C. yogurt
1 tbs
oil
1
egg, beaten
1/2 tsp sugar, optional
1/2 tsp cumin seeds
Instructions:
Mix dry ingredients. Heat oil in pan. Heat beaten egg, milk
and yogurt
until barely warm. Add to flour mixture. Mix the dough,
kneading just
enough to hold together. Add water if necessary. Add cumin
seeds. Let
dough rest, covered, 3540 minutes in warm spot. Divide into
20 small
balls. Roll each ball to 1/8" thick. Broil, turning once.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%
Sag Paneer (paneerless)
From: arielle@taronga.com (Stephanie da Silva)
Date: Fri, 9 Jul 1993 15:23:57 GMT
2 tablespoons vegetable oil
1 large onion, chopped
pinch of cumin seed
2 cardamom seeds
1 stick of cinnamon
2 or 3 bay leaves
2 whole cloves
1 teaspoon each fresh ginger and garlic
1 small fresh tomato, sliced
1 teaspoon black papper
1/2 pound fresh spinach, chopped
2 teaspoons salt
1 teaspoon cumin powder
1/2 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon garam masala
1 cup whipping cream
1 teaspoon tomato puree
fresh cilantro leaves
Paneer
Heat oil in saucepan and saute chopped onion until light
brown. Add
cumin seed, cardamom, cinnamon stick, bay leaves, cloves,
ginger, garlic,
sliced tomato and black pepper and saute about 30 seconds.
Add chopped
spinach and saute, stirring until it begins to change color.
When it goes
dark green, it means it is about half cooked and still remains
crunchy.
Add salt, cumin, turmeric, coriander powder and garam
masala. Mix well
with spinach while it is sauteeing. Add cream, tomato puree,
cilantro and
cubes of cheese (paneer). Cook it well, stirring so it doesn't
scorch.
When cream boils, cook another 1 1/2 minutes over high
heat. Serves 4.
Indian Chickpeas
From: demers@ere.umontreal.ca (Demers Serge)
Date: Sun, 12 Sep 93 14:20:01 0400
Here is one of our favorite "vegetarian dish". We always
include it

Using ghee changes the taste compared with oil. I prefer it

for step 4. It
tastes good either way though.
COLLECTION: Naan
From: hz225wu@unidui.uniduisburg.de (Micaela Pantke)
Date: Tue, 17 Aug 93 10:31:24 +0200
Contents
Naan (Greg Richter)
Nan (Susheel) (Mary Jane Kelly)
From: greg@colossus.central.sun.com (Greg Richter)
NAAN
====
Ingredients:
4 cups
all purpose flour
1 tsp
baking powder
1/2 tsp
baking powder
salt to taste
1
egg, beaten
6 Tblsp
plain yogurt
3 Tblsp
butter or ghee, melted
About 1 Cup milk
1 Tblsp
poppy seeds
Instructions:
Sift flour, baking powder, baking soda and salt together in a
bowl.
Stir in egg, yogurt and 2 tablespoons of the butter.
Gradually stir in
enough milk to make a soft dough. Cover with a damp cloth
and place in
a warm place for 2 hours.
Preheat oven to 400 degrees F (205 C) (Note: I use even
higher temp 500F
and place a pizza stone in my oven)
REAL INDIAN FOOD

15

to our menu for an indian dinner.

250 gr of chickpeas (1 cup)
2 Tbsp vegetable oil
1 oinon chopped
2 cm cinnamon stick
4 cloves
2 garlic cloves, squashed
2 cm fresh ginger, chopped
1 green chili pepper, finely chopped
2 tsp ground coriander
3/4 cup of chopped tomatoes (from a can)
1 tsp garam massala
1 Tbsp cilantro, chopped
Soak chickpeas overnight, rince, cook in water until tender.
Drain,
KEEP THE COOKING LIQUID!
In a frying pan heat the oil, fry oinon until golden. Add
cinnamon
and cloves, cook a few seconds. Add garlic, ginger, chili
pepper,
ground coriander and cook 5 minutes, stirring.
Add tomatoes, with the juice and cook until all liquid
has evaporated.
Add the chickpeas to the pan, mixe well, cook 5 minutes.
Pour the cooking liquid of the chickpeas and simmer for 25
minutes,
until all the liquid is gone.
Sprinkle with the garam massala and cilantro.
Can be served hot of cold.
Serge Demers
Bengali Eggplant with Mustard Seeds
From: jkandell@SkyBlu.CCIT.Arizona.EDU (Jonathan Kandell)
Date: 12 Aug 93 22:49:21 GMT
1 large
eggplant1 to 1 1/2 pounds, tip cut off and cut into
1" cubes
1 1/2 T
black mustard seeds, powdered in a coffee grinder
1 C+
water
1/4 t
cayenne pepper
45 T
mustard oil
1 T
panch pharon mix (equal parts of whole cumin,
fennel, fenugreek,
mustard, kalunji seeds)
1C
yogurt
1 1/2 t
salt
sprinkle black pepper, cardamon powder (optional)
Soak ground mustard seed and cayenne in one cup of water.
Cut up eggplant
into cubes. Heat mustard oil, put in panch pharon mix and
after a few seconds
add the black mustard/cayenne water. This will splatter so
have a cover
ready. Add eggplant and cook. You will probably need to
add additional water
as the eggplant cooks to keep its level about the same,
perhaps another cup. Cover it for the last
ten minutes.
When the eggplant is cooked add a cup of yogurt and the
salt, mix and heat up
yogurt, but do not boil.
Sprinkle a tiny bit of black pepper and cardamon over the
top if you want.
This dish also tastes good cold the next day.
Variation: Anasua Munshi tells me that in his grandmother's
village they
make this without the yogurt, substituting green chillis for
cayenne and using
only fennel for the panch pharon mixture.
Bengali Eggplant with Mustard Seeds
From: jkandell@SkyBlu.CCIT.Arizona.EDU (Jonathan Kandell)
Date: 12 Aug 93 22:49:21 GMT
1 large
eggplant1 to 1 1/2 pounds, tip cut off and cut into
1" cubes
1 1/2 T
black mustard seeds, powdered in a coffee grinder
1 C+
water
1/4 t
cayenne pepper
45 T
mustard oil
1 T
panch pharon mix (equal parts of whole cumin,
fennel, fenugreek,
mustard, kalunji seeds)
1C
yogurt
1 1/2 t
salt
sprinkle black pepper, cardamon powder (optional)
REAL INDIAN FOOD

Soak ground mustard seed and cayenne in one cup of water.

Cut up eggplant
into cubes. Heat mustard oil, put in panch pharon mix and
after a few seconds
add the black mustard/cayenne water. This will splatter so
have a cover
ready. Add eggplant and cook. You will probably need to
add additional water
as the eggplant cooks to keep its level about the same,
perhaps another cup. Cover it for the last
ten minutes.
When the eggplant is cooked add a cup of yogurt and the
salt, mix and heat up
yogurt, but do not boil.
Sprinkle a tiny bit of black pepper and cardamon over the
top if you want.
This dish also tastes good cold the next day.
Variation: Anasua Munshi tells me that in his grandmother's
village they
make this without the yogurt, substituting green chillis for
cayenne and using
only fennel for the panch pharon mixture.
COLLECTION: Indian Recipes (1 of 2)
From: hz225wu@unidui.uniduisburg.de (Micaela Pantke)
Date: Thu, 12 Aug 93 10:11:13 +0200
***********************************************************
* Archivist's note : having read the comment below, I am *
* not keen to mark up the contents to provide direct
*
* links to the recipes. If I get requests (and have
*
* some spare time) I will do it, but until then, I'll *
* let myself assume that it isn't needed Amy
*
***********************************************************
Hi Folks!
The following is an ASCII transcription of Somesh Rao's "The
Graduate
Student's Guide To Indian Recipes".
Due to the length of the File I
had to cut it into two parts. As I kept the original order in
chapters,
the alphabetical Contents does not correspond directly with
the order in
the file. The best thing is, to paste the files together, then
you have
Somesh Rao's book as a whole...
Somesh Rao's "The Graduate Student's Guide To Indian
Recipes" Vol.1 (of 2)
Posted with permission!
CONTENTS:
Besan Burfi
Bhel
Bonda With Instant Mashed Potato
Boondhi Raita
Carrot Halva
Cauliflower And Potatoes (Aloo Gobi)
Chapati (Phulka)
Chicken Curry (Murga)
Chicken Curry North Indian Style
Chicken Pullao (Sriram, 1985)
Chole "Bill And Jim" (Chick Peas) (Somesh Rao)
Coriander Fish (Bharia Machli)
Curried Eggplant (Bhartha)
Curried Garbanzo Beans
Curried Mushrooms
Dahi Vada (Savory Balls In Yogurt)
Dry Potatoes (Sookha Aloo)
Egg Cooked With Meat And Fried (Nargisi Kofta)
Garam Masala
Gobi Aloo (Cauliflower And Potatoes) (Somesh Rao)
Green Pepper Curry (Sriram)
Gulab Jamuns (Easy Method)
Kheer (Vermicelli Pudding) (Dalbir Chadda)
Kheer
Lamb Vindaloo
Mah Ki Dal (Whole Black Beans)
Malai Chicken (Sriram, 1985)
Mango Ice Cream
Masaledar Sem (Spicy Green Beans) (Madhur Jaffrey)
Masur Dal (Lentils)
Mattar Paneer (Peas And Cheese)
Mint And Coriander Chutney
Mughlai Chicken With Almonds (Madhur Jaffrey)
Navrathna Kurma
Navrattan Pullao (NineJeweled Rice)
16

Okra (Bhindi)
Onion And Tomato Raita
Pakoras (Savory Fritters)
Paneer (Cheese)
Paratha
Pork Curry
Prawn (Shrimp) Curry (Sriram, 1985)
Rasgoola
Red Kidney Beans (Rajma)
Rice Flour Pudding
Saffron Rice (Kesar Chawal)
Sambhar (Sriram)
Sewian (Vermicelli)
Shahi Korma (Mutton Curry)
South Indian Pullav (Rice) (Sriram, 1985)
Stuffed Parathas
Suji Halva (Semolina Halva)
Tandoori Chicken
Upma (Sriram, 1985)
Vegetable Curry (Sriram, 1985)
Vegetable Kurma (Sriram)
Vegetable Puff
Vegetable Pullav (2) (Sriram, 1985)
%%%%%%%%%%%%%%%%%%%%%%%%%%%%
THE GRADUATE STUDENT'S GUIDE TO INDIAN RECIPES
EDITED BY SOMESH RAO
=======
PREFACE
=======
SOMESH RAO
I have collected these recipes over the network. I am just
responsible
for typesetting it and running it through a spell checker. In a
later
edition I hope to add my own recipes.
At this point I would like to apologize to those whose recipes
I have
used but whose names I have not mentioned. During the
editing process I
lost most of the addresses.
Finally, I am not responsible for any of the recipes as I have
been so
busy trying to put this book together that I have had no time
for
experimentation. Please send comments, suggestions and
other recipes to
somesh@maxine.wpi.edu
somesh@wpi.wpi.edu
This book (\LaTeX and Postscript version!) is available
through anonymous
FTP from
wpi.wpi.edu
in recipes/indian.recipes.*
I would like to thank Greg Leichtman and Jamille Hetke at
The
University of Michigan who took the trouble to correct my
\LaTeX
errors.
By the way, I would prefer recipe contributions in electronic
form.
Bon Appetit.
===========
INGREDIENTS
===========
GUIDE TO INGREDIENTS
Most of the ingredients are available at the grocery stores or
supermarkets. Some, though, are special and have to be
obtained from
the Indian stores.
Substitutes may change the character of the dish. It is better
to omit
an ingredient if not available than to substitute for it. If whole
spice is not available, you may use the ground form, but the
ground form
is less pungent.
NAME
INDIAN NAME DESCRIPTION
Asafoetida
Hing
Dried gum resin from the root of
various
Iranian and East Indian plants. Has a strong
fetid odor definitely an acquired taste.
May be obtained.
Besan
Besan
Flour of dried chick peas.
Cardamom
Elaichi
Dried fruit of a plant.
REAL INDIAN FOOD

Mostly the seeds are used.

Seeds of 4 pods measure approximately 1/4 t.
Coriander
dhania
Aromatic herb of the parsley
family. Sold as
cilantro or chinese parsley. Also sold as
seed or dry powder.
Cumin
Jeera
Very aromatic and reminiscent. Sold
whole or
ground.
Dals
Dal
Hindi name for all members of the
legume
or pulse family. Commonly used are: Arhar,
Channa, Masur, Mung, Labia (blackeyed peas),
Rajma (red kidney beans).
Fennel Seed Sauf
Has an agreeable odor and licorice
flavor.
Available whole or ground.
Fenugreek
Methi
Has a pleasant bitter flavor and
sweetish
odor.
Garam Masala Garam Masala A mixture of spices; details
come later.
Chat Masala Chat Masala A variation of Garam masala.
Available in Indian stores.
Ghee
Ghee
Fat for frying. Pure ghee is clarified
butter.
Mustard oil
Larson
Pungent oil made from black
mustard seeds.
Mint
Pudina
Aromatic herb. Fresh and dried
leaves are
used in the preparation of chutneys. Dried
leaves are much less fragrant than the fresh
ones.
Pomegranate
Anar dana
A flavoring agent. Has some
scent.
Saffron
Kesar
Made of stigmas of a flower grown in
Kashmir and Spain. It is aromatic and
yields a yellow color.
Turmeric
Haldi
An aromatic powdered root. Used as
a
flavoring, and for flavoring curries.
To make
GARAM MASALA
============
(approximately 1 1/2 cups)
Ingredients:
3 5" pieces Cinnamon stick
1 c (???)
Green cardamom pods
1/2 c
Cumin seed
1/2 c
Black pepper corns
1/2 c
Cloves
1/2 c
Coriander seeds
Procedure:
Dry the ingredients in an oven. Do not let them turn brown.
Remove
the seeds from the cardamom pods. Pound cinnamon sticks
into smaller
pieces. Combine ingredients until they are well mixed and
blend at
high speed for 23 minutes until completely pulverized.
(LINE MISSING, The recipe seems to be complete, but as the
original
had this I am letting it remain.)
=============
THIS AND THAT
=============
ONION AND TOMATO RAITA
==========================
(46 Servings)
Ingredients:
8 oz.
Yogurt (plain)
1
small Onion
1/2 t
Salt
1
small Tomato
1/2 t
Chat Masala (optional)
1/2 t
Black pepper (ground)
1/4 c
Milk
Method:
Beat yogurt and milk until smooth.
Chop onion and
tomatoes and add to
yogurt. Add salt and pepper and sprinkle the Chat Masala
over, and
serve.
17

BOONDHI RAITA
=============
Ingredients:
1/4 c
Besan
1/2 c
Water
Ghee for frying
to taste Salt
to taste Pepper
to taste Chat Masala
1 1/2 c Yogurt
1/4 c
Milk
Method:
Make a pouring paste of the besan and water. Heat ghee
and drop paste
into it through a slotted spoon to get little drops that fall one
at a
time (these are boondhi). Remove the drops when golden
brown and dry on
a paper towel to remove extra oil. Soak the drops in warm
water. Add
milk, salt, pepper, and add Chat Masala to yogurt. Squeeze
water out of
boondhi and add to yogurt.
MINT AND CORIANDER CHUTNEY
==============================
Ingredients:
1 bunch Coriander leaves
1 bunch Mint leaves
1
Green chili
1 oz
Seedless tamarind
1 tsp Salt
4T
Water
1
medium Onion
Method:
Wash and soak tamarind in water for 1/2 hour. Clean, pick
and wash the
coriander and mint. Separate pulp from the tamarind and
squeeze out the
pulp. Grind coriander, mint, green chili and onion into a fine
paste.
Add the tamarind pulp and salt. Blend well. In an airtight jar
this
can be refrigerated for up to one week.
======
BREADS
======
CHAPATI (PHULKA)
===================
(for 4, serving 1 or 2)
Ingredients:
1c
Whole wheat flour (or 1/3 white + 2/3 whole wheat)
1/2 c Water
Method:
Put flour in a large bowl with half the water. Blend the two
together
until it holds. Beat and knead well until it forms a compact
ball.
Knead dough until it is smooth and elastic. Set aside for 30
minutes.
Knead and divide dough into 4 to 6 parts. Roll each ball into
a
tortilla like flat, about $\frac{1{8$" thick. Heat an ungreased
skillet.
Put phulka on it, and let it cook for about 1 minute (The top
should
just start to look dry and small bubbles should just start to
form).
Turn and cook the second side for 2/3 minutes until small
bubbles form.
Turn again and cook the first side pressed lightly with a
towel. It
should puff. Serve warm (maybe slightly buttered).
Note:
Since the rolled out chappati's will dry out if they are left to
stand
while cooking the others, it is advantageous to roll them out
individually before cooking them.
PARATHA
=======
Ingredients:
1 c Whole wheat flour
Ghee
Water
REAL INDIAN FOOD

Method:
Make chappati dough. Divide into 6 parts and make balls.
Flatten and
roll each.
Spread ghee over them and fold. Roll again.
Heat the paratha on a griddle like you would a chappati, but
spread some
ghee over the top side. Turn and spread ghee on the other
side. Fry
until the bottom is crisp and golden, then turn and fry the
remaining
side.
Repeat with all six.
Serve at once, since they lose crispness if stored.
STUFFED PARATHAS
======================
Make dough for regular chappati's.
Fillings:
Potato Boil potatoes, mash, add salt and chili to taste. Add
Garam
Masala and mango powder.
Radish Grate one large Diakon Radish, add salt and leave for
1/2 hour.
Squeeze out all the water, add grated ginger, chili, and
pomegranate
seeds.
Cauliflower Grate cauliflower, add salt, pepper, garlic, and
Garam
Masala.
Method:
Roll out 2 small chappati's. Place filling on one, cover with
the
second, seal edges and cook as for parathas.
======
SNACKS
BHEL
====
This is a concoction that I often bought from street vendors
in India.
My mouth still waters whenever I think of Bhel. The recipe
presented
here was taken off the net, and I haven't had a chance to try
it yet. I
include the note from the contributors:
Warning:
This recipe is directed at those who know what Bhelpuri
tastes like,
quantities mentioned are approximate, proportions are left to
the
reader's taste. Purists will have to go to an Indian grocery
shop.
Deviationists may use substitutes. The most important thing
is to keep
the puffed ricesev mixture crisp by not adding the other
ingredients to
it until it is served. This should be done on the plate.
Ingredients:
Puffed Rice (1 carton of Rice Krispies may be used)
1 packet Bhel mix or Sev
2 cups
Mashed boiled potatoes (mashed coarsely and then
salted)
1/2 cup
Chopped fresh coriander leaves (a.k.a Chinese
parsley)
3 Tbsp
Freshly roasted and ground cumin
to taste Green chilies
12 Tbsp Freshly ground black pepper
to taste Tamarind
to taste Jaggery (or Brown Sugar)
1 cup
Chopped onions.
Method:
First boil the potatoes, mash them, salt them, and add
pepper to taste.
Add some coriander leaves too.
Roast the cumin and grind it.
Dissolve about 4 Tbsp of tamarind concentrate in 1 cup of
hot water, and
let it simmer and thicken gradually. Dissolve the jaggery (or
sugar)
until the sauce becomes tart and slightly sweet. (You may
add some salt
and ground red paprika, if you want to.) The sauce should be
of a
18

consistency slightly thinner than maple syrup. Pour into a

serving
container (like a creamer). Mix the puffed rice and sev/bhel
mix in a
large bowl.
On a plate, serve the ricebhel mixture, add the potatoes,
then the
onions, chilies, and then dust the cumin powder over it.
Next pour on
the sauce and top with the coriander garnish.
(Add
salt/pepper to
taste).
Mix the ingredients on the plate and eat.
BONDA WITH INSTANT MASHED POTATO
====================================
===
This recipe was taken from Saranya Mandava's book on
Indian cuisine.
Ingredients:
1 medium Onion
2 cups
Potato buds
1 1/2 cup Peas and carrots
2
big ones Green chilies
1 teaspoon Lemon juice
1 cup
Gram flour
1/2 tsp
Mustard seed
pinch
Turmeric
1/2 tsp
Baking powder
1/4" piece Ginger
1 small bunch Coriander leaves
2 tsp
Salt
Oil
Method:
The filling is prepared as follows:
Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot
water.
Finely chop ginger, chilies, coriander leaves, and onion. Heat
oil
(about 5 Tbsp) and add mustard seeds.
Add chopped
ingredients and fry
until onions are brown. Add carrots, peas, turmeric and 1 tsp
of salt
and cook on low heat for about 10 minutes. Add potato (now
mashed) and
fry for 5 minutes. Remove from heat, add lemon juice and
let cool.
The batter is prepared as follows:

Heat oil until smoking hot, dip the vegetables in the batter
and deep
fry until golden brown.
Serve hot.
DAHI VADA (SAVORY BALLS IN YOGURT)
====================================
======
Ingredients:
1/2 c Urad dal
1/2
Moong dal
1c
Yogurt
Spice to taste (cumin and paprika)
Oil for frying
1/4 c Milk
Method:
Clean dal, wash and soak in water for 4 hours. Blend in
blender at
medium speed using the minimum amount of water required
to keep paste
moving freely. Add salt and start heating oil.
Drop spoonfuls of batter in the hot oil using a large
tablespoon. Fry
until golden brown. Drop in water. Let it soak till ready to
serve.
Beat yogurt with milk.
Add spice according to taste.
Squeeze out water
from the vada and add yogurt. Serve.
UPMA
====
Recipe from Sriram, 1985
This is a breakfast dish in the southern part of India.
Ingredients:
1 cup
Cream of wheat
1
Onion cut lengthwise
1 tsp
Salt
1/4 tsp
Mustard seeds
1/8 tsp
Urad dal
1
Cashewnut
1/4
Lemon
1/2 cup
Peas
1 clove
Garlic
1/10" piece Ginger
1
Green chili cut into small pieces.
Method:
Fry cream of wheat on a dry pan for 5 minutes and set aside.
Put two tablespoons of oil in a pan and heat. Add mustard
seeds, Urad
dal, cashewnut, and garlic clove. Wait till mustard seeds
stop
splitting. Add the onion, chili, and ginger and fry till the
onion
turns brown. Add cream of wheat and fry for 35 minutes.
Add salt and
peas. Add two cups of boiling water and stir for 2 minutes.
(Switch
off the stove as soon as the water is poured.)
Cover the vessel for 4 minutes. Add lime if needed.
VEGETABLE PUFF
==============
(12 puffs)
This is a local Karnataka speciality.
Ingredients:
1 Ready to use pastry roll (Pepperidge farms)
Mixed Vegetables. ( potatoes, peas may be added)
to taste Masala
Green Chilies
to taste Salt
Method:
Cook a vegetable mix with potatoes, peas, green chilies and
lots of
Masala. Check for salt, before you stuff it in the pastry roll;
no way
to rectify it later.
Thaw the roll for about 10 minutes before unfolding.
After the pastry roll has thawed, open it out on a flat sheet
and roll
it with a pin to make it a little thinner. The pastry sheet
would now
be about 12" x 12".
Cut the sheet into 6 pieces.
Place about 23 Tbsp of the cooked vegetable onto the sheet
and fold it

Combine gram flour, 3 Tbsp of oil, 3/4 cup water, 1/2 tsp salt,
the
baking powder and mix thoroughly
After the batter is prepared, make small balls out of the
filling and
roll them in the batter. Next fry it in hot oil. You will get
about
2030 small bondas.
PAKORAS (SAVORY FRITTERS)
=============================
Ingredients:
Batter:
1/2 c Besan
5 oz
Warm water
1/4 t Red pepper
3/4 t Salt
1/2 t Garam Masala
paprika (optional)
Vegetables:
1 Small onion
1 Potato
A few spinach leaves
Oil for deep frying
Method:
In a bowl put the besan and half the water, and stir until it
becomes a
thick batter. Beat hard for 5 minutes. gradually add the rest
of the
water, and leave to swell for 30 minutes. Add salt, pepper
and Garam
Masala and beat again.
Wash peel and slice the onion and potatoes. Wash and pat
dry the
spinach leaves.
REAL INDIAN FOOD

19

around it. Seal all the corners, by pressing the sheets

together and
applying a little water.
Stick it into a preheated oven (350 $F^\circ$) for about 2030
minutes
or until it browns. Make sure that you flip it around every
510
minutes.
==========
VEGETABLES
==========
GOBI ALOO (CAULIFLOWER AND POTATOES)
====================================
======
This is my own recipe.
This recipe livens up ordinary cauliflower and potatoes into
something
quite different. The recipe shown here has spices that are
not
necessary (like cloves and cardamom) or at least that's not
how mom made
it at home, however it adds a nice touch.
Ingredients:
1
Large cauliflower
3
Medium sized potatoes
1/2
large Onion sliced thinly in long slices
1 tsp
Mustard seeds
2 or 3 pods Cardamom
1 tsp
Coriander
1 tsp
Cumin seeds
1/2 tsp
Turmeric
1
Bayleaf
3
Cloves
3 tblsp
Vegetable Oil
Method:
Start boiling the potatoes in a saucepan. Let them boil for at
least 15
minutes. After they are done, turn off the heat and let them
stand in
the water.
Cut the cauliflower into small bite sized pieces (roughly 1"
cubes),
throwing away most of the stem pieces. Wash and drain in a
collander.
While the potatoes are cooking, heat the oil in a wide skillet
until it
is very hot. Add the mustard seeds and wait until they start
popping.
Add bay leaves, cardamom and cloves.
Mix around for a while and then add onions. Wait until the
onion starts
to turn before adding the rest of the spices (except for
turmeric).
Put the cauliflower in the skillet and fry in the oil and spices
for 2
minutes. While the cauliflower is frying, cut up the potatoes
into bite
sized pieces and add to the skillet. Add turmeric and stir.
Continue stirring the vegetables under medium heat for
another couple of
minutes. Add 1/2 cup of water and reduce heat to low.
Cover skillet
and let cook for 5 minutes.
Check tenderness of vegetables. If they are still too hard,
add another
1/4 cup of water and cover again for 5 minutes.
Salt to taste and serve.
CHOLE "BILL AND JIM" (CHICK PEAS)
====================================
====
This recipe is named after Bill Chiles and Jim Muller both of
whom liked
my concoctions well enough that I started cooking this a lot.
This is a
real simple way of making chick peas. It barely takes 15
minutes and
the result is quite delicious. Ask Jim and Bill.
Ingredients:
1 can
Chick peas (also called garbanzo beans)
(Progresso is a good brand.)
1
large Onion chopped finely
2
medium sized Potatoes (optional)
1 tsp
Mustard seeds
REAL INDIAN FOOD

2 or 3 pods Cardamom
1 tsp
Coriander
1 tsp
Cumin seeds
1 tblsp
Garam Masala
Vegetable Oil
Method:
If you are using the potatoes, start boiling them in a
saucepan. Let
them boil for at least 15 minutes. After they are done, turn
off the
heat and let them stand in the water.
While the potatoes are cooking, heat the oil in a wide skillet
until it
is very hot. Add the mustard seeds and wait until they start
popping.
Add bay leaves, cardamom and cloves.
Mix around for a while and then add onions. Waituntill the
onion starts
to turn golden before adding the rest of the spices (except
for the
Garam Masala).
Add chickpeas with all the liquid. Cut up the potatoes into
bite sized
pieces and add to the skillet. Add Garam Masala.
Continue stirring the chickpeas under medium heat for 57
minutes
without covering.
Check the tenderness of the potatoes. If they are still too
hard, add
another 1/4 cup of water and cook for another couple of
minutes.
Salt to taste and serve.
====================================
====
MASALEDAR SEM (SPICY GREEN BEANS)
====================================
====
(Serves 6)
This recipe is mostly Madhur Jaffrey's, although I don't follow
it to
the letter when I cook anymore. I like to serve the beans a
little
crunchier than you would find in an indian home, so I don't
cook it as
much in the end. It definitely warrants experimentation.
This recipe
is guaranteed to spice up an ordinary meal. It also goes well
with
plain rice and meat or chicken that has been prepared
simply.
Ingredients:
1 1/2 lb. Green beans (Trim the ends and then cut the beans
in half
crosswise.)
1 1/2"
long and Fresh ginger (Peel and chop coarsely.) 1"
thick piece
10 cloves Garlic peeled
1 cup
Water
4 tblsp Vegetable oil
3 tsp
Whole cumin seeds
2 tsp
Ground coriander seeds
2
medium Tomatoes, peeled (put tomatoes in very hot
water for a
few seconds, peel off the skin and finely chop.)
to taste Salt
Freshly ground pepper
3 tblsp Lemon juice (or to taste)
Method:
Put ginger and garlic into a food processor and add 1/2 cup
water.
Blend until fairly smooth.
Heat the oil in a wide, heavy saucepan over a medium flame.
When hot,
put in the cumin seeds. Stir for half a minute. Pour in the
gingergarlic paste. Stir and cook for about two minutes. Put
in the
coriander and stir a few times.
Put in the chopped tomatoes. Stir and cook for 2 minutes
while mashing
the tomato pieces with the back of a slotted spoon. Put in
the beans
and salt and one cup of water and simmer them. Cover, turn
heat to low
20

and cook for 810 minutes or until the beans are tender.
Remove the cover. Add the lemon juice and a generous
amount of freshly
ground pepper.
Turn up the heat and boil away the remaining liquid, stirring
the beans
gently as you do so.
VEGETABLE KURMA
==================
Recipe from Sriram
Ingredients:
2 cups
Vegetables
2
Onions cut lengthwise
2
Green chilies cut lengthwise
1 tsp
Coriander powder
1 1/4 tsp Salt
one pinch Turmeric powder
1/2"
Cinnamon stick
2
Cloves
2
Cardamom
2 tblsp Coconut powder
1 tsp
KhusKhus (poppy seeds)
1/4 tsp (3 cloves) Garlic
1/4 tsp powder (or 1/2" fresh) Ginger
Method:
Put a reasonable sized vessel on the range and heat oil. Add
cinnamon,
cloves and cardamom and fry for 23 minutes. Add onions
and green
chilies and fry till onions turn brown. Add garlic + ginger
paste and
fry for a minute or so. Add vegetables and fry for about 3
minutes.
Add Water (about a cup or two). Let the vegetables +
turmeric powder
cook.
If you are using canned or frozen vegetables skip the above
step.
Add coconut paste, khuskhus, salt and wait until cooked.
(Note: Cook on low heat.)

1/2 tsp Dhania powder

1 tblsp Coconut flakes
1 tsp
Khus Khus (poppy seeds)
1
small bunch Fresh Coriander leaves
2
small Tomatoes
2
Onions
2 tblsp Oil
1
small piece Vadium (Vadium is a combination of
various spices)
1 1/4 tsp Salt
Method:
Cut the green peppers, onion and tomatoes lengthwise.
Grind
chilipowder, turmeric, dhania powder, coconut and poppy
seeds.
Heat oil and add vadium. When vadium turns brown, add
onions and fry
for 4 minutes. Add tomatoes and fry for 2 minutes. Add
green pepper
and Masala. Add coriander leaves.
Cook on low heat (should take around 15 minutes).
DRY POTATOES (SOOKHA ALOO)
==============================
(46 Servings)
Ingredients:
4
medium size Potatoes
2t
Cumin seeds
1t
Salt
2t
Mango powder
1/4 t Hot pepper
2t
Garam Masala
Oil (to fill pan to 2")
Method:
Boil potatoes until cooked but not overdone. Peel and cut
into 1/2"
cubes.
Heat oil very hot, add and brown cumin seeds. Add potatoes
and fry
until they are golden brown. Add the remaining ingredients,
and fry for
23 minutes or more. Remove from oil with a slotted spoon.
Serve hot.
Tips: Use enough oil so that the potatoes will not need to be
stirred
often. This avoids breaking them up.

VEGETABLE CURRY
==================
Recipe from Sriram, 1985
Ingredients:

OKRA (BHINDI)
=============
(Serves 6)
Ingredients:
1 lb
okra
2
small Onions
2
small Tomatoes
1/4 t
Turmeric
to taste Salt
Red pepper (optional)
Oil for frying
Method:
Wash the okra and dry it thoroughly. Cut off the heads and
cut into
small circles. Chop the onions and tomatoes separately.
Deep fry the
okra until very brown. Remove from heat and set aside.
Pour out some
oil.
Add turmeric to hot oil. Add the onions and fry until golden
brown.
Add the fried okra, salt, pepper, and tomatoes.
Cover and bake at 250 deg F for 15 minutes.

1 cup
Vegetables
1/41/2 tsp Coriander powder
1/81/4 tsp Chili powder
1/81/4 tsp Garlic powder
1 tsp
Salt
1
large Onion
1/41/2 tsp Mustard seeds
1/8 tsp
Urad Dal
1/41/2 cup Tomatoescrushed
Method:
Mix the garlic, coriander and the chili powder along with salt
and place
it aside.
Pour about 2 tablespoons of oil in a pan and heat. Add
mustard seeds
and urad dal. The mustard seeds will split and the oil may
spill. Be
careful when you are doing this. Wait until the mustard
seeds stop
making any noise. Add onions and fry until the onions turn
brown. Add
the vegetables, the mixture of step 1 and the crushed
tomatoes.
Fry for about 5 minutes, if you are using canned vegetables.
Otherwise
cover the pan and let the vegetables cook. (This might take
about 1015
min.)

PANEER (CHEESE)
==================
Ingredients:
1 1/2 pints Milk
1/2 t
White vinegar AND
1/2 t
Lemon juice OR
1c
Yogurt
Method:
Heat milk and stir constantly to prevent a layer of cream
from forming
on the top. Remove from heat when it boils and slowly add
white vinegar

GREEN PEPPER CURRY

======================
Recipe from Sriram
Ingredients:
2
large ones Green Pepper
1/4 tsp Chili powder
1/8 tsp Turmeric powder
REAL INDIAN FOOD

21

and lemon juice or yogurt. This sours the milk. Strain

through a
muslin cloth or a double layer of cheese cloth and squeeze
out the whey
(liquid).
Hang to drip dry for 23 hours (or overnight). Then lay out
the cheese
in a rectangle in a tray and place a weight (the more the
better, but at
least 10 lbs) on it for 3/4 hour.
Cut it into whatever shape you like.
MATTAR PANEER (PEAS AND CHEESE)
====================================
==
Ingredients:

pinch
Turmeric
to taste Salt
to taste Pepper
to taste Garam Masala
Method:
Make Masala with onion, garlic, ginger, and tomatoes. Add
turmeric and
spices. Break the cauliflower in flowerettes and cut the
potatoes into
cubes (8 pieces each). Add both to Masala and lower heat to
simmer.
Cover the pot until the cauliflower and potatoes are coated.
CURRIED EGGPLANT (BHARTHA)
==============================
(Serves 4 to 6)
Ingredients:
2 lb
Eggplant
4
medium Tomatoes
3t
Fresh chopped coriander
1/2 c Ghee
1/2 c Finely chopped onion
Method:
Preheat oven to 450 deg F. Bake in the middle level of the
oven for 1
hour or until very tender. While they are still warm, peel and
crush
the eggplants.
Heat oil and fry onions until soft and clear. Do not brown.
Add the
tomatoes and fry for 2 minutes. Add the eggplant and stir
until almost
all liquid disappears and the mixture leaves the side. Place
into a
bowl, sprinkle on coriander and serve at once.
CURRIED MUSHROOMS
=====================
Ingredients:

2
Onions
2
Tomatoes
4 cloves Garlic
1/2 packet frozen Peas
1" cube
Ginger
1/4 t
Turmeric
to taste Salt
to taste Pepper
1/2 t
Garam Masala
2c
Water
Method:
Cut paneer in 1" cubes and deep fry. Make Masala with
onion, garlic,
ginger, and tomatoes. Season and add turmeric. Add peas
and paneer.
NAVRATHNA KURMA
==================
(Serves 6)
Ingredients:
100 g
Paneer (or cottage cheese)
2 teacups Mixed boiled vegetables
(carrots, french beans, green peas, potatoes)
3
Tomatoes
2
Onions
1t
Ginger and garlic paste
1 1/2 t Chili powder
1/2 t
Turmeric powder
2t
Coriander powder
1t
Garam Masala
1 teacup Milk
3t
Fresh cream
3t
Ghee
to taste Salt
Ghee for deep frying
Method:
Grate the onions. Put the tomatoes in hot water. After 10
minutes take
off the skin and chop. Cut the paneer into small pieces and
deep fry in
ghee.
Heat oil in a vessel and fry the onions for a few minutes.
Add the
ginger and garlic paste, and fry for 1/2 minute. Add the
chopped
tomatoes, turmeric powder, coriander powder and chili
powder, Garam
Masala and salt. Fry for at least 34 minutes. Add the boiled
vegetables, milk, cream and fried paneer pieces. Cook for a
few
minutes.
Serve hot decorated with silver foil.
====================================
======
THANKS TO THE DELIGHTS OF VEGETARIAN COOKING TARLA
DALAL
====================================
======
CAULIFLOWER AND POTATOES (ALOO GOBI)
====================================
========
Ingredients:
1
medium Cauliflower
2
medium Potatoes
1
Onion
1
Tomato
1 clove Garlic
1" piece Ginger
REAL INDIAN FOOD

1/2 lb Mushrooms
1
large Onion
1/4 t
Turmeric
to taste Salt
to taste Chili
2
large Tomatoes
Oil
Method:
Wash and finely slice mushrooms. Slice onion fine. Heat oil
and add
turmeric and onions. Fry until soft. Add the sliced tomatoes
and cook
for 3 minutes, stirring all the time. Add the mushrooms,
cover and
simmer for 1520 minutes. Remove cover and dry out all the
water.
Serve hot.
=======
LENTILS
=======
This chapter needs more recipes about Dals. For now, I only
have a
recipe for 'sambar' a thin dal recipe from South India. This is
typically served with idlis or plain rice. Idlis are hard to make
and I
haven't been able to find a satisfactory recipe for them to
date.
SAMBHAR
=======
Recipe from Sriram
Ingredients:
1 cup
Toor Dal
1 tsp
Tamarind
3 tsp
Salt
a pinch Turmeric
2 tsp
Channa Dal
3 tsp
Dhania seeds
1 pinch Hing
3
Red chilies
1/4 cup Grated coconut
1 tsp
Mustard
10
Coriander leaves
1
Green peppers cut into pieces
1
Onion chopped
1
Tomato cut into pieces
22

Method:
Boil the toor dal with 3 cups of water.
Fry channa dal, dhania seeds, hing, and red chilies for a few
minutes,
and then fry them with the grated coconut. Grind the above
mixture with
water.
Fry the green pepper in oil for a few minutes. Boil the
tamarind paste,
water, salt, turmeric, tomato and vegetables.
Add ??? 3 ??? and cook for about 5 minutes. Add boiled dal
and bring
it to a boil
In the meantime fry the mustard seeds and onion.
Add the above ingredients & coriander leaves to the mixture.
MASUR DAL (LENTILS)
=======================
(Serves 4)
Ingredients:

1" piece Ginger, chopped

1t
Garam Masala
3
Chopped tomatoes
Coriander leaves for garnish
Method:
Wash beans and boil for 23 hours or 1/2 hour in a pressure
cooker. In
the meantime make Masala of onions, garlic, ginger and
tomato as in
chicken curry. Add to the beans and cook again until most of
the liquid
dries up and the beans are soft and thoroughly cooked.
Garnish with
coriander leaves and serve.
CURRIED GARBANZO BEANS
==========================
Ingredients:
8 oz
Garbanzo beans
to taste Green chili (optional)
12 cloves Garlic
2" piece Ginger
to taste Pepper
1
large Cardamom
6
Cloves
1"
Cinnamon stick
to taste Salt
Paprika
4 oz
Oil
Mango
powder
3
Onions
Dried pomegranate seeds
4
Tomatoes
Method:
Clean, wash and soak the beans overnight. Boil them in the
same water
with salt, 1 small finely chopped onion, 4 cloves garlic, 4
large
cardamom, a 1" piece of ginger and 6 cloves. Simmer in pan
about an
hour or until tender, or pressure cook for 7 minutes at 15 psi.
Heat oil. Fry thinly sliced remaining onions and cloves of
garlic.
Cook until mixture browns and dries up. Add finely chopped
tomatoes and
cook 45 minutes more.
Add the beans and cook for 10 minutes more. Add the
mango powder and
pomegranate seeds, grated ginger and simmer over low heat
for 1520
minutes.
Before serving, pour 1 oz. (2 T) sizzling ghee over the beans.
====
RICE
====
CHICKEN PULLAO
==============
Recipe from Sriram, 1985
Ingredients:
2
large Onions cut lengthwise
2
large Chilies cut lengthwise
2c
Basmathi rice (about 1/2 kg. (1 kilogram = 2.2lbs))
1
large Tomato (cut into small pieces)
1015
Coriander leaves
5
Mint leaves
1 clove Garlic
1" piece Ginger
1/2 cup Coconut powder
3 tsp
Salt
34
Cloves
2
Cardamom
1
Bay leaf
1"
Cinnamon stick
1c
Yogurt
2 tblsp Butter
1 lb. Boneless chicken
Method:
Heat vessel with butter. Fry bay leaves, cloves, cardamom
and cinnamon.
Put onions and chilies in vessel and fry on low heat until
onions turn
brown. Add ginger + garlic paste and fry until oil separates.
Add

1c
Dal (Moong yellow, or masur pink)
3 1/2 c Water
to taste Salt
to taste Pepper
1/4 tsp Turmeric
2 cloves Garlic
1" piece Ginger
1
small Onion
23 Tblsp Ghee (Can be replaced by butter)
1t
Cumin seed
Method:
Wash the dal and drain it. Boil water and add the dal, salt,
pepper,
turmeric, finely chopped ginger, and garlic. Cover the pot
and simmer
for 20 minutes.
When done, heat the ghee, add the cumin and fry until
golden brown. Add
thinly sliced onions. Fry until crisp and brown. You may add
paprika
and finely chopped tomatoes to the above for color (Pour
over the dal
and serve).
MAH KI DAL (WHOLE BLACK BEANS)
====================================
=
Ingredients:
1c
Urad or Mah dal
1" piece Ginger
12 cloves Garlic
Water
to taste Salt
23 Tblsp Ghee (Can be replaced by butter)
to taste Green chili (optional)
to taste Garam Masala
1/4 t
Turmeric
Method:
Clean, wash and add the dal to boiling water. Add turmeric,
salt, half
of the finely chopped ginger, garlic and cook on medium
heat for 23
hours or pressure cook at 15psi for 1/2 hour. Uncover, cook
further in
same pan on low heat for 1/2 hour, stir and mash every now
and then
until a creamy consistency is achieved.
Heat the ghee, add remaining ginger, stir, add sliced onions,
chili, and
fry until golden brown. Add cumin or coriander (optional).
Pour over
dal just before serving.
RED KIDNEY BEANS (RAJMA)
============================
(Serves 6 8)
Ingredients:
2c
Red kidney beans
3 qt
Water
1t
Turmeric
1T
Salt
1/4 c
Oil
1c
Onion, Chopped
REAL INDIAN FOOD

23

tomato and fry for 1 minute. Add chicken + salt + yogurt

and fry for
one minute. Add mint + coriander leaves. Cover and cook
until the
gravy becomes semisolid.

1
Onion cut lengthwise
Method:
Wash the rice and drain the water. Extract one cup of water
from
tomatoes. Pour the butter into a vessel and heat. Add
cinnamon,
cardamom and cloves. Add onions and chilies and fry until
onions turn
golden brown. Add ginger + garlic paste and turmeric
powder paste and
fry until you get a nice smell. Now pour in the tomato water
+ 1 cup
water. Add coconut, coriander powder (Dhania powder), salt
and let boil
Add rice + coriander leaves + vegetables. Reduce to low
heat and let
the rice cook.
SAFFRON RICE (KESAR CHAWAL)
===============================
Ingredients:

Cook rice in a separate vessel. Put rice into chicken and mix
(It is
advisable to cook rice about 3/4 ths and then let it cook with
the
chicken). Remove and serve (Will serve about 4 hungry
grad. students.)
SOUTH INDIAN PULLAV (RICE)
==============================
>From Sriram, 1985
Ingredients:
1c
Rice (Preferably Basmathi rice)
1/3 c
Tomato puree
1
large Onion
1c
Vegetables (preferably peas and carrots)
1/41/2 tsp Coriander powder
(also called dhania powder)
1/81/4 tsp Garlic powder or
1 1/2 cloves garlic
1/81/4 tsp Ginger powder
1/4" piece Ginger
1/81/4 tsp Chili powder
1
Green chili cut into small pieces
12 pieces Cardamom
1 piece
Cloves
1/4" stick or 1/8 tsp powder Cinnamon
1
Bay leaf
1 tsp
Salt
1 tsp
Coriander leaves (if needed)
Method:
Clean the rice with water and set aside. Cut the onions
length wise.
Fry the onions and cardamom in butter for about 4 minutes.
If you are
using green chili, then add the chili. Add bay leaf, cloves,
cinnamon
and fry until the onions turn golden brown (This will probably
take
another 45 minutes).
Add the garlic and ginger paste
(preferably
prepared from fresh ginger and garlic). Add dhania powder
and chili
powder (if green chili was not added before). Add the
tomato paste and
one cup of water (you have to experiment with the quantity
of water
needed. I found 1 1/2 cups to be optimal) and bring the
mixture to
boil. Add the vegetables, rice and salt. If you like coconut,
add 1/4
cup of coconut flakes.

2 c Rice
4 c Water
6 T Ghee
1 t Saffron threads (or less)
2 T Hot water
1 c Sliced onion
1
small Cinnamon stick splintered
4
Bay leaves
4
large Black cardamoms
1 T Cumin seed
4
Cloves
2 t Salt
Method:
Soak saffron in hot water. Wash and soak rice in 3 c water
(optional).
Heat ghee and fry onions and then remove and keep aside.
Add cinnamon,
cumin seeds, cardamoms, cloves and salt. Wait 1 minute
and then add the
bay leaves and 1/2 the onions. Drain the rice and reserve
the water.
Add the rice grains and stir for 45 minutes until all the water
evaporates and the grains of rice are coated with oil. Add
the water
and bring to a boil. Add saffron and its water and pressure
cook at 15
psi. Remove from the heat and allow the pressure to drop by
itself.
NAVRATTAN PULLAO (NINEJEWELED RICE)
Ingredients:
1c
Basmathi rice
1 3/4 c Water
1/4 c Oil
1
small Finely sliced onion
6
Cloves
1"
Cinnamon stick
1t
Salt
1/2 t Cumin seed
For Mixing with rice before serving:
A) 1/4 c frozen peas (boiled), salt, 6 drops green food
coloring mixed
with 1 t water.
B) 1/4 c diced tomatoes, 1/4 t red pepper, salt, Garam
Masala, 6 drops
red food coloring mixed in 2 t water.
Ingredients:
1
Thinly sliced onion
2 1/4 c Ghee
1 oz
Almonds
1 oz
Cashew nuts
1 1/2 oz Golden raisins
1 oz
Pistachio nuts
1" piece Ginger thinly sliced
1
Green chili (optional)
1
Hard boiled egg
Method:
Clean, wash, and soak rice in 1 3/4 c water for pressure
cooking, or in
2 cups of water for pan cooking. Heat oil and fry the onions.
Add
whole spices. Fry 1 minute. Add rice and fry for 2/3 minutes
to coat

Reduce the flame and cover the vessel. After about 4

minutes, stir the
mixture. Cover the lid again and wait until cooked (might
take about
1015 minutes). Sprinkle on the coriander leaves in the end.
VEGETABLE PULLAV (2)
========================
Recipe from Sriram, 1985
This recipe is slightly spicier than the previous one.
Ingredients:
1c
Rice
1 1/2 c
Water
1c
Vegetables
1/2"
Cinnamon stick
2
Cloves
2
Cardamom
1 1/4 tsp Salt
1/8 tsp
Turmeric powder
1 tsp
Dhania powder
2
Chilies or 1/4 tsp powder
1/2 can
or 1 lb. (16 oz) Tomatoes
1/2 cup
Coconut
1 bunch
Coriander leaves
4 cloves Garlic
1/2" piece Ginger (made into a paste)
2 tblsp
Butter
REAL INDIAN FOOD

24

the rice grains with oil. Add the water which the rice was
soaking in.
Pressure cook, building up the pressure to 15 psi and let
drop, OR cook
in a pan bringing to full boil then down to a simmer followed
by 20
minutes of cooking until the rice is done.
Divide rice into three parts. Thoroughly mix A with one part
and B with
another. Leave the last part plain. Keep rice separate and
warm in the
oven.
(C) Meanwhile fry the onion until it is crisp. Remove and fry
almonds,
cashew nuts, pistachios, raisins, ginger and chili. Chop egg
and
sprinkle with salt. Keep warm until required.
To serve, place onions, nuts, chopped egg and all of (C) in a
dish and
spread the three batches of rice in clumps above it
aesthetically.
FISH

sides of the pan. Add the tomatoes and Garam Masala. Fry
for 2 minutes
more and remove.
Coat one side of fish, stuff 1 1/2 cups inside. Close opening,
spread
the rest of the Masala over it. Cover tightly and bake for
about 25
minutes. Grill for 12 minutes in the broiler, and sprinkle on
the
remaining coriander. Serve.
CHICKEN
=======
MUGHLAI CHICKEN WITH ALMONDS
This recipe is taken from Madhur Jaffrey's book
Ingredients:
1" piece
Ginger
89 cloves Garlic
6 tblsp
Blanched Almonds
7 tblsp
Vegetable oil
1"
Cinnamon stick
2
Bay leaves
5
Cloves
10 pods
Cardamom
2
medium Onions (cut into small pieces)
2 tsp
Ground cumin seeds
1/81/2 tsp Red pepper
7 tblsp
Yogurt
1
small carton Whipped Cream
1/4 tsp
Garam Masala
22 1/2 lbs Chicken boneless (2 trays of holy farms)
2 1/2 tsp Salt
one bunch Coriander leaves
Method:
Grind the ginger, garlic, and almonds with water. Heat oil in
a
nonstick pan, and fry the chicken until it turns golden brown.
Keep it
aside and drain the oil.
Heat some oil and add the
cardamom, bay leaves
and cloves and fry until the bay leaves turn brown. Add the
onions and
fry for a few minutes.
Pour the paste from the blender and fry for a couple of
minutes until
the oil separates. Add 1 tablespoon of yogurt and fry for 30
seconds.
Keep adding tablespoons of yogurt and fry until you get a
consistent
mixture. Add the chicken, whipped cream and salt and cook
gently (low
heat) for 20 minutes. Add Garam Masala and coriander
leaves and cook
for another 10 minutes.
MALAI CHICKEN
Recipe from Sriram, 1985
Ingredients:
1
Tray chicken
1
Chopped onion
1 small can Tomato paste
1
Red Chili
2
Cloves
2
Cardamom
1/2"
Cinnamon stick
1
Bay leaf
1 carton
Light whipping cream
1 tsp
Dhania powder
1/2 tsp
Cumin powder
1 tsp
Garam Masala
11 1/4 tsp Chili powder
1/2" piece Ginger made into a paste
6 cloves
Garlic (made into paste)
Fresh coriander
to taste
Salt
Turmeric
Method:
Heat oil. Add red chili, cloves, cardamom, cinnamon stick,
and bay
leaf, and cook until the bay leaf turns golden brown. Add the
onion and
fry for two minutes. Add the ginger garlic paste and fry for 4
6
minute. Add the chicken and fry for 5 minutes. Sprinkle in
chili,

PRAWN (SHRIMP) CURRY

Recipe from Sriram, 1985
Ingredients:
1/2 kg = 1.1 lb. Prawns
2
Onions diced into small pieces
1/4"
Cinnamon stick
1/4 tsp Chili powder
1/2 tsp Dhania powder
1/4 tsp Garlic powder
1/2 tsp ginger powder
1 bunch Fresh coriander
1 tsp Salt
1/4 tsp Turmeric powder
1 tblsp Oil
Method:
Clean the prawns and squeeze out the water. Add chili,
dhania, garlic,
ginger, turmeric powder, salt and mix well. Boil prawns on
low heat.
Add 1 teaspoon of oil to the boiling prawns. When water
evaporates and
the prawns are dry remove from the stove. Heat the oil and
put in the
cinnamon. Add prawns and fry for 2 minutes. Add onions
and fry until
they turn brown. Sprinkle on coriander leaves, remove from
the heat and
serve.
CORIANDER FISH (BHARIA MACHLI)
Ingredients:
4 lb
Sole, flounder, rock cod, or any other white whole fish
8 cloves Garlic
3
Hot chilies (optional) (or cayenne)
1" piece Ginger
1
medium bunch Coriander
1T
Coriander seeds
1t
Brown sugar
1t
Turmeric
1/2 t
Black mustard
1/2 t
Fenugreek seeds
1T
Salt
1/2 c
Lemon juice
1/2 c
Vegetable oil
2c
Chopped onion
1c
Chopped tomato
1/2 t
Garam Masala
Method:
Preheat oven to 400 deg F. Wash and pat fish dry. Sprinkle 1
t salt
inside and set aside. Blend garlic, chili, ginger, 1/2 the
coriander,
coriander seeds, brown sugar, turmeric, mustard seeds,
fenugreek seeds,
salt and lemon juice until it all becomes a smooth paste (Add
some water
if needed).
Fry onions until they are soft and golden brown. Add the
blended Masala
and cook until most of the liquid is gone, and it starts to
leave the
REAL INDIAN FOOD

25

dhania powder, cumin powder and turmeric.

Cover chicken + salt (add water if needed) and cook for
around 15
minutes until 3/4 cooked. Add can of tomato paste and cook
on low heat.
Just before removing, add the whipping cream and cook for a
few minutes.
Add Garam Masala and coriander leaves Remove after a
couple of minutes.
CHICKEN CURRY NORTH INDIAN STYLE
====================================
===
My own, mostly from mom's but synthesized with recipes
from other
friends.
Ingredients:
1 lb
Chickendrumsticks, thighs, breast pieces
1
small carton Plain yogurt
2
medium Onions very finely chopped
4 tbl
Vegetable oil
2
Cloves
1/2 tsp
Mustard powder
2 pods
Cardamom
1/2 tsp
Cumin powder
1 tsp
Garam Masala
1 tsp
Chili Powder
1/2" piece Ginger
4 cloves Garlic
1/3 tsp
Coriander Seeds
to taste Salt
1/2 tsp
Freshly ground pepper
Method:
Remove fat from the chicken and then salt and pepper it.
Sprinkle with
chili powder. Add yogurt and mix well until the chicken is
covered
liberally with yogurt. Use your hands. Set aside for 1 hour
before
cooking. If kept in the refrigerator, set aside for at least 4
hours.
Heat oil in a large heavy pan. When oil is hot, add mustard
seeds, if
you are using them. Add cloves, cardamom, and coriander
seeds and fry
for 30 seconds. Add the onion and fry for two minutes until
the onion
beings to turn brown. Lower heat to medium. Add the
ginger and garlic
paste and fry for 46 minutes. Add mustard powder, if using
it, add
Garam Masala, and add cumin powder.
Brush excess yogurt off the chicken and put it in a large pot.
Add
ingredients from the frying pan. Cook uncovered over high
heat for 4
minutes. Reduce heat to low and cover. Cook for 25
minutes or until
the chicken is tender, stirring every 5 minutes.
Important note:
When chicken is cooked with a cover on the pot, it releases
water that
becomes a part of the sauce. If after 10 minutes, there isn't
enough
sauce in the pot, add 1/4 cup water. Conversely, if there is
too much
liquid in the pot, cook uncovered until the liquid evaporates.

(46 Servings)
Ingredients:
22 1/2 lb Skinned chicken
1t
Garam Masala
3t
Salt
1c
Finely chopped tomato
1/4 c
Vegetable oil
1/2 c
Water
1 1/2 c
Finely chopped onion
1 1/2 t
Fresh ginger, chopped
1t
Finely chopped garlic
1t
Vinegar
1
Dried chili (optional)
Method:
Cut chicken, separate legs and thighs, back and split breast.
Heat oil
over high heat. Add onions and fry until golden brown. Take
care not
to burn them. Add garlic, ginger and tomatoes. Fry until a
smooth
paste is obtained. Add chicken, add water, bring to a boil,
and add
salt. Cover pot and lower heat. Add chili to make it hot if
desired.
Stir constantly to avoid burning and coat the chicken pieces
evenly.
After the chicken is done, add vinegar and cook for another 5
minutes on
very low heat. Sprinkle on Garam Masala and serve.
TANDOORI CHICKEN
(23 Servings)
Ingredients:
6 pieces Thawed chicken, skinned
2 tsp
Ground Coriander
2 tsp
Masala (Tandoori paste is available)
to taste Red pepper powder
Dash
Garlic powder
to taste Salt
1 tsp
Ground jeera
Soy sauce (or yogurt)
(needed only if tandoori masala is used)
Method:
If you are using the ready made tandoori paste then life is a
lot
easier. Replace all occurences of masala and soy sauce (or
yogurt) with
the tandoori paste.
Take the chicken and make *deep* cuts in it (so that the
Masalas seeps
in quickly). If you are using soy sauce as the base, put some
on the
chicken pieces and let it seep in the cuts.
Rub in the Masalas as a mixture or one at a time. The idea is
to let
the Masalas seep in the cuts with the soy sauce. You can
leave it for
little while to seep in.
If you are using yogurt, you'll get a more authentic taste
since the
original TC is after all marinated in it. In this case, mix the
Masalas
in the yogurt first and then rub the stuff into the chicken cuts
as
before. The yogurt tends to leave a considerable amount of
water
behind. DON'T THROW THIS AWAY. Let it evaporate in the
oven with the
chicken.
This will keep the pieces from getting dry if
overcooked. I
have not faced the same problem with the soy sauce version
(of dry
chicken).
Cook the chicken until it starts turning brown. and the cuts
you made
start "expanding."
NOTES:
You may use any other interesting sauce as the base. Some
previous
experiences of my own are: Teriyaki (my Japaanitandoori),
Oriental
sauce (my supermarkettandoori).

Variations:
There are several variations to the above recipe:
1.) Leave out the yogurt. Add 1/4 cup of water just before
turning the
heat to low and covering the pot.
2.) Boil two potatoes for 10 minutes before slicing them
thinly. Add
sliced potatoes to the pot when you start cooking the
chicken.
3.) This variation is usually called "Malai Chicken" or literally
"creamy" chicken. Leave out the yogurt. When the chicken
is 3/4 done,
add one small can of tomato paste. Just before removing
add a small
carton of whipping cream, and cook for a few minutes.
CHICKEN CURRY (MURGA)
REAL INDIAN FOOD

26

Carnegie Mellon's School of Computer Science (SCS)

graciously hosts the Recipe Archive. We encourage you to
learn about SCS educational programs and research.
COLLECTION: Naan
From: hz225wu@unidui.uniduisburg.de (Micaela Pantke)
Date: Tue, 17 Aug 93 10:31:24 +0200
Contents
Naan (Greg Richter)
Nan (Susheel) (Mary Jane Kelly)
From: greg@colossus.central.sun.com (Greg Richter)
NAAN
Ingredients:
4 cups
all purpose flour
1 tsp
baking powder
1/2 tsp
baking powder
salt to taste
1
egg, beaten
6 Tblsp
plain yogurt
3 Tblsp
butter or ghee, melted
About 1 Cup milk
1 Tblsp
poppy seeds
Instructions:
Sift flour, baking powder, baking soda and salt together in a
bowl.
Stir in egg, yogurt and 2 tablespoons of the butter.
Gradually stir in
enough milk to make a soft dough. Cover with a damp cloth
and place in
a warm place for 2 hours.
Preheat oven to 400 degrees F (205 C) (Note: I use even
higher temp 500F
and place a pizza stone in my oven)
Knead dough on a floured surface for 2 or 3 minutes until
smooth.
Divide into 8 pieces Roll each piece into a ball then into ovals
about 6
inches long.
If you must use a baking sheet, grease it and brush the
underside of the
bread with water. Brush the other side with butter and
sprinkle with
poppy seeds
Bake 6 to 10 minutes until puffy and golden brown. (This is
where the
stone makes a difference)
From: mjkelly+@cs.cmu.edu (Mary Jane Kelly)
NAN (SUSHEEL)
Ingredients:
21/2 C. white flour (can use 1/2 whole wheat flour)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 C. milk
1/2 C. yogurt
1 tbs
oil
1
egg, beaten
1/2 tsp sugar, optional
1/2 tsp cumin seeds
Instructions:
Mix dry ingredients. Heat oil in pan. Heat beaten egg, milk
and yogurt
until barely warm. Add to flour mixture. Mix the dough,
kneading just
enough to hold together. Add water if necessary. Add cumin
seeds. Let
dough rest, covered, 3540 minutes in warm spot. Divide into
20 small
balls. Roll each ball to 1/8" thick. Broil, turning once.
Tandori Chicken
From: joyjit@rahul.net (Joyjit Nath)
Date: Thu, 18 Nov 1993 00:41:08 GMT
Cross Indexed Chicken, Indian
For 12 pieces :
Ingredients:
12 pieces of chicken (drum sticks or thighs)
1/2 cup tandoori chicken powder (you get them in Indian
Grocery stores)
1/2 cup plain yogurt
Salt as required
2 lime
One whole white onion
One green and one red bellpepper (optional)
Flat aluminum tray (and foil)
Preparation Method:
REAL INDIAN FOOD

1. Skin the chicken pieces and make 34 deep cuts on each

one of them.
2. Mix yogurt, tandoori powder, mustard oil and salt as
required
3. Mix the paste with chicken pieces and let it stand for at
least 6
hours.
4. After marinatingd is done, arrange pieces in tray, cover
with foil
bake at 350 F for 20 minutes.
5. Reduce heat to 250 F, and then bake and broil alternately
in 30 min.
cycles for 2 hrs. Occasionally, take the tray, out, and
rearrange the
chicken pieces before putting them back in. If there is too
much
water inside, drain the water. If the chicken pieces look too
dry,
sprinkle some water mixed with lime juice on them
6. After baking is done, take the pieces out and brush off the
excess
tandoori paste from them. Put the pieces in an open tray in
the oven
for 23 minutes( just to get them look crisp and dry.)
7. You can add a garnishing of stirfried onions and
bellpeppers and
lime juice on the chicken before serving. It should be served
hot.
Chana Masala
From: Mary Jane Kelly scarletbegonias+@cmu.edu
Date: Wed, 28 Jul 1993 12:51:45 0400
I don't know how authentic this is, but I whipped it up last
night. It
tasted great to me.
2 T vegetable oil
1 medium onion, chopped
1 large clove of garlic, minced
1 T curry
1 T tomato paste (I used ketchup, how embarassing :)
15 oz can of chick peas drained, reserving 3 T liquid
1/2 T lemon juice
1/2 t salt
fresh black pepper
crushed red pepper, optional to taste
1 T butter
Heat oil on medium high heat. Fry onions until slightly
browned.
Reduce heat to medium. Add garlic, curry, and paste. Stir
and simmer
about 2 minutes. Add chick peas, liquid, lemon juice, salt,
and black
pepper. Simmer 56 minutes, stirring occasionally. Add red
pepper to
taste. Add butter, stirring through to melt it. Stir and
simmer for
5 minutes more or until peas are softened and dish is hot.
Serve over rice.
Curry Chicken
From: PLANCHAJ@ctrvax.Vanderbilt.Edu (Tony Planchart)
Date: Fri, 16 Jul 1993 18:16:43 GMT
This recipe was given to me by an Indian postdoc in my lab.
It is absolutely
delicious.
Marinade
1/4 tsp Tumeric powder
Coriander to taste (1/2 tsp is starting point)
Cumin to taste (1/2 tsp; optional)
12 tsp plain yogurt
Salt
Chili powder to taste (can be cayenne, ground red pepper,
etc.)
Salt to taste
1 Lb of fresh chicken (sliced, diced or shredded... your
choice)
Mix the above ingredients making sure to thoroughly coat
the chicken. You may
want to add a little bit of oil to facilitate coating the chicken.
Allow to
marinate for approximately two hours.
two cloves of garlic, chopped
1/2 cup chopped onion
Add enough oil to a skillet to fry the garlic and onion. Add
1/2 tsp of sugar
27

and allow it to caramalize over medium heat. Add garlic and

fry until golden
brown, then add onion and fry until tender.
Place the marinated chicken in the garlic/onion mixture and
fry it over low
heat (do not add any more oil). Cover it and allow it to fry
until done. Stir
occasionally.
When chicken is done, grate about a tsp of fresh cinnamon
over it and serve
immediately over a bed of steamed rice. Enjoy!
Sarojini and Rao's
South Indian
Cooking Lessons
Lesson 1: Ingredients
This is the first of a series of 5 or 6 lessons on South Indian
vegetarian meal ideas. The recepes we are going to post are
mostly from the cuisine of Andhra Pradesh , a state in the
southern parts of India. The South Indian vegetarian food
doesnot contain spices like cloves, cinnamon, cardamom etc.
you find in North Indian dishes, However, the Andhra
Pradesh food is hot because of red and green chillies used in
all the preparations. A few items are made tangy by adding
tamarind.
A WORD OF CAUTION HERE. CHILLIES, BLACK PEPPER,
GINGER AND TAMARIND MAY MAKE THE FOOD VERY TASTY.
BUT ADD THEM IN QUANTITIES THAT SUIT YOUR TASTE AND
TOLERANCE LEVEL. EXCESSIVE USE OF THESE INGREDIENTS
MAY UPSET THE STOMACH.
There is an old popular song in Telugu, the language spoken
in Andhra Pradesh. It says " I specially made stuffed gutti
vankayi kura ( tender egg plant curry ). I made this curry
using my entire love for you as the stuffing.Anything cooked
with love and care will have a great taste.
In this lesson, we are giving a list of ingredients needed.
These are available in Indian stores. Some of them may be
available in some oriental stores. We have not given the list
of vegetables here. They will be given with each lesson.

Serve as soon as possible; these breads are not as good

later.
Puri are traditionally served with any or all of the following:
Chana, Blackeyed Pea Curry, Spinach Dal, Potato Curry,
Brussels Sprouts, and anything with yogurt in it; Potato Curry
is the best.
For spicy puris:
When making the dough, add to the dry ingredients pinches
of:
turmeric
hot pepper
cumin/coriander powder
hing
Posted by on Monday, May 26, 2003
Comments (1)
January 18, 2002
Chaamp Masala (Lamb Chops Masala)
Madhur Jaffrey's Flavours of India
This rich, flavoursome dish originates in the fertile Punjab, a
state now divided between India and Pakistan. There is
nothing more important to a Punjabi man's diet than bread,
and meals are accompanied by flat round cornbread rotis or
rich, flaky panfried paratha layered with ghee (clarified
butter). Rice is reserved for special occasions or for rice
pudding, for the only food that makes a Punjabi feel he has
eaten a proper meal is his bread! You of course, can serve
this dish with plain boiled rice.
Ingredients
3 in piece of fresh ginger peeled and coarsely chopped
3 tbsps peeled and coarsely chopped garlic
68 lamb chops from the ribs, remove all extra fat
8 fl oz grated or finely chopped tomatoes
2 medium sized onions very finely chopped
1 tbsp cayenne
12 fl oz Greek yoghurt beaten
1 1/2 tsps salt
1 tsp ground roasted cumin seeds
12 tsps Punjabi garam masala
3 tbsps lemon juice
23 tbsps chopped fresh green coriander
Method
Put the ginger and garlic into the container of an electric
blender with 23 tablespoons of water and blend to a paste.
Put the chops, tomatoes, onions, cayenne pepper, yoghurt,
salt and gingergarlic paste into a large wok or
heavybottomed saucepan. Stir and bring to the boil. Turn the
heat to low, cover and simmer for 50 minutes or until the
chops are almost cooked. Add the cumin seeds and simmer
for 10 to 15 minutes or until the meat is tender and the
sauce thick. Add the garam masala and lemon juice and stir.
Sprinkle fresh coriander over the top and serve.
TIPS
In the Punjab, tomatoes are grated to make a puree. Don't
be tempted to use readyprepared tomato puree instead of
fresh. The spice combinations in garam masala vary in
different parts of India. In the Punjab this one which you can
try making yourself is common: 5 tbsps coriander seeds, 3
tbsps cumin seeds, 2 1/2 tbsps black peppercorns, 2 1/2
black cardamom seeds, 2 in cinnamon stick, 45 cloves, 1/6
nutmeg. Put the coriander and the cumin into a castiron
fryingpan over a medium heat. Stir until lightly roasted.
Allow to cool. Grind with the remaining ingredients in a clean
coffee grinder and store in a tightly lidded jar.
Copyright of the British Broadcasting Corporation
Posted by RB on Friday, January 18, 2002
Comments (2)
Chicken Curry with Tomatoes (Murgha Kari)
This dish from the Punjab takes only 30 minutes to prepare.
In India fresh tomatoes would be used in this dish.
Ingredients
4 medium onions, chopped
2 tablespoons curry powder
1/2 cup butter or cooking oil
1 cup or 1 can (8 ounces)tomato sauce
2 teaspoons salt
1 frying chicken (2 to 3 pounds)
3/4 cup hot water
Method
Use a casserole or large skillet with lid. Cook onions and
curry powder in butter for 10 to 15 minutes. Add tomato
sauce and salt. Disjoint and skin chicken, and place in sauce.
Cook, uncovered, over medium heat, turning frequently until
sauce becomes quite dry and chicken tests done with fork,

Toor dal 2 lb
Moong dal 2lb
Urad dal 2 lb
Chena dal 2 lb
Whole Moong 2 lb
Tamarind i lb
Dry red chillies 1\4 lb
Jagary 1\2 lb
Mustard seeds 1\2 lb
Methi ( Fenugreek ) seeds 1\2 lb
Dhaniya ( Coriander ) seeds 1\2 lb
Black pepper 1\4 lb
Cooking oil ( Sun flower oil ) Available in any stores selling
groceries
Hing ( Asafoetida ) smallest packet available
Cream of wheat 1 lb Available in any grocery store
Long grain rice 5 lb Available in any grocery store
Butter ( Unsalted )
The quantities suggested are approximate and would suffice
all the recipes we are going to give in all the lessons that will
be posted every week. Some Foodwiners suggested that we
post these lessons on Thursdays instead of Fridays. So from
next week, our postings will be on Thursdays.
Sarojini and Rao
WorldWide Curries
Food of the Gods
WorldWide Curries ... Omphalos ... Bennett.com
May 26, 2003
Puri
Ingredients
2 cups Indian whole wheat flour
1/2 Tablespoon vegetable oil
salt to taste
Method
Measure flour in bowl. Slowly add about 3/4 cup warm water,
just enough to form a firm dough, and knead till smooth.
Cover, let rest at least 1/2 hour, and knead again briefly. If
resting more than 1 hour, punch and knead dough again
before rolling out.
Divide into small balls about golfball size, and roll out into 6"
rounds on an oiled board. Heat vegetable oil in a wok or
saucepan. Add a little salt to the oil to keep it from smoking.
Fry the puri one at a time, holding them under the oil on the
first side until they puff. Turn and fry till light brown; drain.
REAL INDIAN FOOD

28

about 15 minutes. Add hot water, cover pot, and cook over
low heat for 5 minutes. Makes 4 servings.
Posted by RB on Friday, January 18, 2002
Comments (3)
Murgh Makhan (Silken Chicken)
"The Best of India" by Balraj Khanna (Collins, 1993): "The
Mughals, who ruled India for almost three hundred years,
loved eating and entertaining, and rich, creamy dishes such
as this formed an essential part of their lavish lifestyle. Serve
this very special dish as part of a large meal."
Ingredients
1 3lb chicken
4 cloves garlic
1 medium fresh green chili
1 2 inch piece ginger
2 c. onion, finely chopped
8 cardamom pods
9 cloves
Total butter: 1 stick
Method
CUT one 3lb chicken, skin removed, into 10 pieces.
COMBINE and process for 15 seconds: 4 garlic cloves, halved
1 medium fresh hot green chili, seeded, one 2inch piece
fresh ginger, peeled, coarsely chopped
ADD and process 15 seconds: 2 cups finely chopped onions
ADD and process 15 seconds: 8 cardamom pods, cracked 9
cloves
SET ASIDE.
HEAT in large saucepan/ skillet: 3 Tablespoons butter (heat
until foam is going down)
BROWN on medium heat: 1/2 the chicken pieces ("lightly
browned on all sides) Transfer to plate, repeat with 3 more
tablespoons butter and remaining chicken.
ADD TO PAN and cook, stirring constantly: The rest the butter
The garlic/onion/spice mixture Cook it for 10 minutes or until
liquid has evaporated.
ADD and cook 2 minutes, stirring constantly: 2 teaspoons
cumin seeds 1 teaspoon chili powder (unspiced ground chili
peppers) One 1 1/2 inch piece cinnamon stick
ADD and cook, stirring often, 10 minutes: One 16 ounce can
whole tomatoes, chopped, with juice 1/2 teaspoon salt
(sounds silly, with that in butter and tomatoes)
ADD: The chicken and its juices
REDUCE HEAT to low, cook covered 30 minutes, until chicken
is tender and sauce is thickened.
GARNISH WITH: 1/4 cup fresh coriander (for 6)
Posted by RB on Friday, January 18, 2002
Comments (3)
Mattar Paneer (Peas with Farmer Cheese)
This Punjabi dish, with some variation in the spices, is eaten
all over North India. Indian restaurants, whether in India or
outside it, almost always serve it on their thali, or vegetarian
platter. As an interesting variation, you could substitute a
diced 6 oz. cake of regular bean curd for the paneer. Serves
6
Ingredients
1 medium sized onion, peeled and chopped
1 inch cube of fresh ginger, peeled and chopped
6 tbl veg. oil
paneer (plus 2 cups of the whey)
1 whole dried red pepper
1 tbsp. ground coriander seeds
1/4 tsp ground turmeric
3 medium sized tomatoes, peeled and minced
1 tsp salt
1/8 tsp freshly ground black pepper
3 cups shelled fresh or 2 packages defrosted frozen peas
Method
Put the chopped onion and ginger into a blender or food
processor along with 1/3 cup water and blend until you have
a smooth paste. Leave paste in the blender container. Heat
oil in a heavy 10 inch wide pot over a medium flame. When
hot put in the pieces of paneer in a single layer and fry until
golden brown on all sides. This happens pretty fast. Remove
to a plate. Put the dried red pepper into the same oil. Within
2 seconds, turn the pepper over so that it browns on both
sides. Now put in the contents of the blender (keep your face
averted as the paste might splatter). Fry, stirring constantly,
for about 1012 minutes, or until paste turns a light brown
color. Add the coriander and turmeric and fry, stirring, for
another minute. Put in the minced tomatoes. Stir and fry for
another 3 to 4 minutes or until the tomatoes turn a dark,
reddish brown shade. Now pour in 2 cups of the whey. Add
REAL INDIAN FOOD

the salt and the black pepper. Mix well and bring to a boil.
Cover, lower heat, and simmer gently for 10 minutes. Lift
cover and put in the paneer pieces and the peas. Cover and
simmer for 10 minutes or until the peas are cooked.
from Madhur Jaffrey's World of the East Vegetarian Cooking
Posted by RB on Friday, January 18, 2002
Comments (2)
Sucha's Dal
Sucha Pannu Singh is another native of Punjab, who now
lives in Portland, OR. You can substitute supermarket lentils
for the masoor dal in this recipe, but if you've ever had
masoor dal, you'll know regular lentils are a poor substitute.
Serve this dish with rice and a green salad. Chapati or
wholewheat flour tortillas can be served to help scoop up the
dal.
Ingredients
2 cups masoor dal Water
1 1/2 teaspoons garam masala
1 1/2 teaspoons turmeric
1 teaspoon salt
1/3 cup oil
1 1/2 onions, chopped
1 head garlic, separated, chopped
1 (1inch piece) ginger root, chopped
2 jalapeno chiles, chopped
2 tomatoes, chopped
1 bunch cilantro, chopped
Method
Rinse dal thoroughly, until water is clear. In pot bring 1 quart
water to boil. Add dal. Cook half way, about 10 to 15
minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon
turmeric and salt. As dal cooks, uncovered, water will
evaporate and mixture will thicken. Add more water to keep
dal loose, like texture of thick cream. When dal is soft, turn
off heat. Heat oil in wok. When oil is very hot, add onions and
cook until tender and translucent but not browned. Add
garlic, ginger and chiles. Continue to fry until onions are
deepyellow. Add remaining 1 teaspoon each garam masala
and turmeric. Do not allow spices to burn. Keep stirring until
mixture starts to stick. Add tomatoes and cilantro. Cook until
tomato softens. Pour in pot of dal and simmer to blend
flavors. Taste and add more salt if needed. Makes 6 to 8
servings.
Posted by RB on Friday, January 18, 2002
Comments (2)
Chandni Vegetarian Cuisine's North American Blackeyes
(Lobhia)
Move over Hoppin' John; blackeye peas is steppin' out Indian
style. This dish is from Chefowner Kuldip Chand of Chandni
Vegetarian Cuisine of India in Culver City, CA. He is from the
Punjab and the man knows his dals.
Ingredients
2 cups blackeyes
1 1/2 teaspoons salt, or to taste
1 1/2 teaspoons ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 tablespoons oil
1 small onion, chopped
2 large cloves garlic, chopped
1 (3/4inch piece) ginger root, peeled and chopped
Scant 1/2 teaspoon cumin seeds
1 medium tomato, chopped
Method
In pot soak beans overnight in water to cover generously.
Next day, drain beans, cover with fresh water and bring to
boil. Add salt, coriander, cumin and turmeric. Simmer until
beans are just tender, about
30 to 45 minutes. Heat oil in deep saucepan. Add onion,
garlic, ginger and cumin. Fry
10 minutes and add tomato. Cook another 5 minutes and
add beans and cooking liquid. Continue to simmer,
uncovered, until beans are soft but not completely dissolved.
Mixture should be soupy. Makes 6 to 8 servings.
Posted by RB on Friday, January 18, 2002
Comments (2)
Chicken Dilruba
Ingredients
2 medium onions
1 cup milk
2 tbs. chopped fresh ginger root
2 TB Punjabi garam masala
6 tbs. butter or vegetable oil
29

1 tsp. ground turmeric

34 lb. chicken, skin removed, cut
23 fresh green cayenne peppers, minced, into small pieces
or serranos/jalapenos as substitute
1 cup fresh plain yogurt
Salt and ground cayenne to taste
1/4 cup almonds, ground A few strands whole saffron, soaked
in 2 tbs. warm milk
1/4 cup walnuts, ground
Method
Minced fresh cilantro and whole 1/4 cup melon, pumpkin or
squash seeds almonds/cashews for garnish (optional),
ground
Put the onions and ginger in a blender or food processor and
process into a smooth paste (consistency of apple sauce).
Heat the butter or oil in a heavy, deep skillet and gently
brown the onionginger mixture, stirring often. Add the
chicken and yogurt. Combine well and cook over medium
heat until the mixture becomes rather dry and the chicken
begins to brown. Grind the almonds, walnuts and melon
seeds until quite fine. Stir them into the milk, then add the
mixture to the chicken along with the garam masala,
turmeric, chili peppers, salt and ground cayenne. Cook over
medium heat, stirring often, until the chicken is very tender
and the sauce is very thick (about 1015 minutes). Stir in the
saffron/milk mixture and cook 12 minutes longer.
Serves 4
Posted by RB on Friday, January 18, 2002
Comments (4)
Quick Glazed Carrot Halwa (Gajar Halwa)
From CLASSIC INDIAN VEGETARIAN AND GRAIN COOKING
(Julie Sahni; William Morrow and Co., N. Y., 1985)
The art of making halwa with nuts was introduced in India
during the Moghul period by the traders from the Middle East
and Asia Minor. It is the Indian cooks, however, who are
credited with making halwa by using vegetables such as
carrots, pumpkin, zucchini, snake squash, winter melon,
potatoes, and yams. This glazed carrot halwa, a specialty of
the Sikhs of Punjab, is the most popular halwa in India and is
enjoyed as a dessert as well as a sweet. Traditionally it is
made with milk fudge (khoya), but I substitute ricotta cheese
combined with dry milk and butter, which is quicker and
produces just as good a result. For 12 to 16 persons:
Ingredients
3 sticks (3/4 pound) sweet butter
3/4 cup whole milk ricotta cheese
3/4 cup nonfat dry milk powder
1/2 cup blanched slivered almonds
2 tbsp. chopped pistachios 6 cups packed shredded or
grated carrots (2 1/2
3 pounds)
9 tbsp. sugar
1 1/2 tsp. ground cardamom
Method
1. Melt 1 stick (8 tbsp.) of the butter in a skillet. Add the
ricotta and dry milk, mix it in, and cook over mediumhigh
heat to a thick paste (about 15 minutes), stirring constantly.
Transfer the mixture to a small plate and set aside.
2. Wipe the skillet clean and add 2 tbsp. of the butter along
with the almonds. Cook over mediumhigh heat until the
almonds turn light golden (about 2 minutes), turning and
tossing constantly. Drain the almonds on paper towels and
set aside for garnish. Add the pistachios to the same skillet
and cook until they become crisp (about 1 minute). Drain the
pistachios on paper towels and set aside separately.
3. Wipe the skillet clean and add 1 stick (8 tbsp.) butter and
place over mediumhigh heat. When the butter melts, add
carrots and stirfry until they are will coated with butter.
Reduce heat to medium or medium low, cover, and cook for
8 minutes or until the carrots are cooked but not mushy. Add
sugar and cardamom and cook until the carrots are glazed
(about 5 minutes), stirring constantly.
4. Blend in the milkcheese paste and continue cooking and
adding the remaining 6 tbsp. of butter in small portions, until
the halwa looks thick and glazed (12 15 minutes). Turn off
the heat and stir in the pistachios. The halwa can be made
ahead and kept refrigerated for up to
1 week.
To serve: Heat the halwa and put on an attractive serving
dish and pat it down with a metal spatula. Garnish the halwa
with almonds. The halwa has the consistency of a thick,
moist pudding. Therefore, serve scooped into individual
dessert plates with a spoon.
REAL INDIAN FOOD

Posted by RB on Friday, January 18, 2002

Comments (6)
FiveJewel Creamed Lentils
Recipe By : Julie Sahni
Classic Indian Vegetarian Cooking
Serving Size : 8
Preparation Time :1:00
Ingredients
175 Grams Yellow Split Peas (channa dal) (6 ounces)
90 Grams White Gram Beans (urad dal) (3 ounces)
45 Grams Yellow Mung Beans (moong dal) (1 1/2 ounces)
45 Grams Red Lentils (masar dal) (1 1/2 ounces)
1/2 Teaspoon Turmeric
2 Teaspoons Salt (or to taste)
6 Tablespoons Vegetable Oil
2 Medium Onions, Peeled, Sliced in Thin Rings
2 Teaspoons Garlic, Minced
2 Teaspoons Ginger, Grated or Crushed
3 Medium Tomatoes, Sliced in 2cm thick wedges
2 Tablespoons Vegetable Oil
1 1/2 Teaspoons Cumin Seed
1/2 Teaspoon Cayenne Pepper
1 Teaspoon Paprika
4 Tablespoons Fresh Coriander, Chopped
2 Green Chilies, Minced
1. Pick clean and wash all the beans thoroughly in several
changes of water. Put them in a deep pot with 1/2 teaspoon
turmeric and 1 1/2 litres (1 1/2 quarts) of water. Bring the
water to the boil and stir often to prevent the beans from
sticking to the bottom of the pan or lumping together. Cook
over medium heat, partially covered, for about 30 minutes.
2. Stir in the salt to taste. Keep the lentils on a low simmer
while you make the fried seasonings.
3. Heat 46 tablespoons of the oil in a large frying pan over
medium high heat. Add the onions and cook, stirring
constantly, until they turn light brown (1518 minutes). Add
the garlic, ginger and chilies and continue cooking for 2 more
minutes. Increase the heat to high, add the tomatoes, and
fry, turning them carefully and shaking the pan, until they
look slightly browned and cooked (about 5 minutes).
4. Pour the entire contents of the pan over the dal and gently
stir to mix. Continue simmering while you make the spiced
butter.
5. Wipe the frying pan clean and place it on mediumhigh
heat. Add the remaining 2 tablespoons of the oil. When it is
hot, add the cumin, cayenne and paprika. Immediately pour
the entire contents of the pan over the dal, scraping the
mixture out with a rubber spatula. Stir a few times, just to
streak the dal with the spiced butter.
6. Serve garnished with coriander and more paprika.
Sag Gosht
Ingredients
Ghee 4 tbs.
Mustard Seeds 1.5 tbs.
Garlic cloves, crushed 2
Cardamom seeds, crushed 2 tsp.
Ground Coriander 1tbs.
Fresh root ginger, peeled and chopped 1.5 inches
Lean boned lamb, cubed 2 lb.
Medium Onion chopped 1
Green Chilies, chopped 3
Sugar 1 tsp.
Turmeric 1 tsp.
Spinach, trimmed, washed and chopped 2 lb.
Salt 1.5 tsp.
Black Pepper .5 tsp.
Yogurt 3 Tbs.
Method
Fry until the seeds begin to pop. Stir in the garlic, cardamom,
coriander and ginger and fry for one minute, stirring
constantly. Add the lamb cubes and fry until they are evenly
browned. Stir in the onion, chilies and sugar and fry until the
onion is golden brown. Stir int he turmeric and spinach and
cook for three minutes. add the remaining ingredients and
reduce the heat to low. Cover and simmer for one hour or
until the meat is cooked through and tender and stir well.
Preheat the oven to cool 150 C (Gas Mark 2, 300 F). Put the
casserole into the oven and cook for 20 minutes. Remove
from the oven and serve at once.
46 servings.
From _The World of Cooking: Indian Cooking by Isabel Moore
1973
30

Posted by RB on Friday, January 18, 2002

Comments (7)
Recipes (1 20) of 83
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Source: Food & Wine
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Source: Food & Wine
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and Yogurt Dressing Recipe
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Sauces/Condiments Cuisine
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Source: The Barbecue Cookbook
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Katchhi Village Potato Curry Recipe
REAL INDIAN FOOD

31

Warm Indian Spice Mix Recipe

Source: Fine Cooking Issue No. 30
Side Dish
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Recipes (61 80) of 83
Sweet Pizza Dough Recipe
Source: Pizza Cooking with Style
Serves 6
RECIPE INGREDIENTS
1 cup allpurpose flour1 1/2 teaspoons baking powder2
tablespoons sugar4 tablespoons butter1/2 egg yolkAbout 2
tablespoons orange juice
RECIPE METHOD
Preheat oven to 350 degrees F.
Place the flour, baking powder and sugar in a bowl. Rub in
the butter. Add the egg yolk and enough of the orange juice
to form a manageable dough, the consistency of pastry.
(Alternatively, combine the mixture in a food processor).
Wrap the dough in plastic wrap and chill in the refrigerator
for 15 minutes.
Roll out dough to fit on pan, then bake in preheated oven for
25 minutes or until golden.
Recipe reprinted by permission of Weldon Owen. All rights
reserved.
Nutrition Facts
Serves 6
Facts per Serving
Calories: 168 Fat: 8g
Carbohydrates: 21g
Cholesterol:
38mg
Sodium: 60mg
Protein: 2g
Fiber:1g % Cal. from Fat:
43% %
Cal.
from
Carbs:
50%
Grilled Cardamom Naan Bread Recipe
Source: Food & Wine
Makes 8 Naan
Besides being in charge of desserts, Wayne Brachman
presides over bread making at the Hamptons summer house.
He adds a hint of spice to his version of the classic Indian
bread.
RECIPE INGREDIENTS
1 envelope active dry yeast1 1/4 cups lukewarm water (110
to 115 degrees)
1 tablespoon honey1 tablespoon olive oil plus more for
brushing3 1/2 cups bread flour1 tablespoon salt
1 tablespoon ground cardamom
RECIPE METHOD
In a large bowl, dissolve the yeast in the water and stir in the
honey. Let stand until foamy, about 10 minutes. Add the 1
REAL INDIAN FOOD

tablespoon oil, the flour, salt and cardamom and stir until the
dough forms a cohesive mass.
Turn the dough out onto a lightly floured surface and knead
until smooth and elastic, about 6 minutes. Divide the dough
into 8 pieces and shape each piece into a ball. Set the balls
on an oiled baking sheet and brush with oil. Cover loosely
with plastic and let rise in a warm place until doubled in bulk,
1 to 2 hours.
On a lightly floured surface, roll out each ball of dough to an
8inch disk. Arrange them on 3 oiled baking sheets and let
rest for 20 minutes.
Light a grill or heat a grill pan or castiron skillet. Brush each
Naan lightly with olive oil and grill for about 1 minute, until
golden on the bottom and light bubbles form on the top. Turn
and cook until golden all over, about 1 minute. Keep warm
while you cook the remaining Naan.
MAKE AHEAD: The dough can be refrigerated overnight.
Punch down the balls before proceeding.
Recipe reprinted by permission of Food and Wine. All rights
reserved.
Nutrition Facts
Makes 8 Naan
Facts per Serving
Calories: 244 Fat: 3g
Carbohydrates: 46g
Cholesterol:
0mg Sodium: 874mg
Protein:
8g
Fiber:
2g
% Cal. from Fat:
11% % Cal. from
Carbs:
75%
Indian Pudding Recipe
Source: Quick from Scratch Herbs
Serves 4
With its delightful contrasts of warm spicy pudding and cold
vanilla ice cream, this version of an American classic is the
ultimate comfort dessert. Homey as it is, though, it looks
elegant when served in stemmed bowls. This version is soft,
light and altogether tempting.
RECIPE INGREDIENTS
2 cups whole milk1 cup heavy cream1/2 cup molasses1/4
cup dark brown sugar1/3 cup cornmeal1 teaspoon ground
ginger1 teaspoon cinnamon1/4 teaspoon salt1 pint vanilla
ice cream
RECIPE METHOD
Heat the oven to 350 degrees F. In a medium heavy
stainlesssteel saucepan, bring the milk, cream, molasses,
and brown sugar almost to a simmer over moderately high
heat, stirring occasionally.
In a medium bowl, whisk together the cornmeal, ginger,
cinnamon, and salt. Add to the milk mixture, whisking. Bring
just to a simmer, whisking. Pour into an 8by8inch baking
dish. The batter will be thin and shallow.
Bake the pudding in the middle of the oven for 20 minutes.
Remove from the oven and stir well. Return the pudding to
the oven and continue cooking for 20 minutes. The pudding
will still be quite wobbly but will set as it cools. Let cool on a
rack for 20 minutes and serve warm. Or cool completely and
reheat the pudding in a 350 degrees F oven for about 5
minutes just before serving. Serve the pudding topped with
the ice cream.
VARIATIONS: Stir the pudding after it has baked for twenty
minutes and then top it with onethird cup of chopped pecans
or walnuts. Continue baking as directed for twenty minutes
longer.
Recipe reprinted by permission of Food and Wine. All rights
reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 619 Fat: 34g Carbohydrates: 74g
Cholesterol:
127mg
Sodium: 301mg
Protein: 9g
Fiber:
1g
% Cal. from Fat:
49% % Cal. from
Carbs:
48%
Masala Chai Recipe
Source: Food & Wine
Makes 4 cups
RECIPE INGREDIENTS
4 whole cloves2 cardamom pods1 cinnamon stick, broken
into pieces3 cups water
1/4 teaspoon ground ginger1/8 teaspoon freshly ground
black pepper1/2 cup milk2 tablespoons granulated sugar2
tablespoons black tea, such as Darjeeling or Orange Pekoe
RECIPE METHOD
32

In a mortar, crush the cloves, cardamom pods and

cinnamon. Transfer the crushed spices to a small saucepan,
add the water, ginger and pepper and bring to a boil.
Remove the pan from the heat, cover and let steep for 5
minutes.
Add the milk and sugar to the pan and bring to a boil.
Remove from the heat and add the tea. Cover and let steep
for 3 minutes. Stir the chai, then strain it into a warmed
teapot or directly into teacups.
Serving size = 1 cup
Recipe reprinted by permission of Food and Wine.
Nutrition Facts
Makes 4 cups
Facts per Serving
Calories: 59
Fat: 1g
Carbohydrates: 11g
Cholesterol:
2mg Sodium: 20mg
Protein:
3g
Fiber:
1g
% Cal. from Fat:
15% % Cal. from
Carbs:
75%
Shrikhand Recipe
Source: Quick from Scratch Herbs
Serves 4
Here's a classic Indian dessert, made with drained yogurt,
cardamom, and saffron. The saffron is toasted until brittle so
that you can grind it easily. If you grind your own cardamom
seeds, use only a half teaspoon instead of the quantity in our
recipe.
RECIPE INGREDIENTS
Small pinch saffron1 quart plain wholemilk yogurt3/4
teaspoon ground cardamom2 tablespoons water
1/3 cup powdered sugar, or more to taste1/4 cup shredded
unsweetened coconut1 mango, peeled, pitted, cut into thin
slices
RECIPE METHOD
In a small pan, toast the saffron over low heat, stirring, until
brittle, about 2 minutes. Remove and pulverize in a mortar
with a pestle or on a cutting board with the side of a large
knife blade.
Put the yogurt in a large bowl. Put the saffron back into the
pan and add the cardamom and water. Bring just to a
simmer, stirring. Whisk the saffron mixture into the yogurt.
Put the yogurt mixture in a strainer lined with cheesecloth, a
coffee filter, or a paper towel and set it over a bowl. Let drain
in the refrigerator for 1 hour. Transfer the yogurt to a bowl.
Add the 1/3 cup sugar, or more to taste. With an electric
mixer, beat the yogurt until slightly thickened, 2 to 3
minutes. Pour into bowls and refrigerate until well chilled, or
put in the freezer until very cold but not frozen, about 30
minutes.
Meanwhile, in a small frying pan, toast the coconut over low
heat, stirring, until golden, about 2 minutes. Serve the
shrikhand topped with the mango and coconut.
Recipe reprinted by permission of Food and Wine.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 240 Fat: 6g
Carbohydrates: 35g
Cholesterol:
15mg
Sodium: 174mg
Protein: 13g
Fiber:
1g
% Cal. from Fat:
22% % Cal. from
Carbs:
58%
Spicy Potato Samosas Recipe
Source: Casual Cuisines of the World Far East Cafe
Makes about 48 triangles
A favorite Singaporean snack is the samosa, a traditional
Indian savory pastry stuffed with spicy vegetables. This
recipe comes from Singaporean Chinese cooks who make
samosas with crispy spring roll wrappers rather than the
traditional handmade flaky pastry dough. Helpful Hints:
Vegetables & Grains, Frying
Vegetables, Preparing
RECIPE INGREDIENTS
For Filling:
3 baking potatoes, about 1 lb, peeled2 tablespoons ghee or
vegetable oil1 yellow onion, finely chopped3 cloves garlic,
finely chopped1 teaspoon peeled and finely chopped fresh
ginger1/2 cup frozen petite peas, thawed1/2 cup finely diced
carrots, blanched for 3 minutes and drained
2 fresh small green chilies, seeded and chopped
2 teaspoons curry powder1/2 teaspoon ground turmeric1
teaspoon salt2 teaspoons sugar2 tablespoons chopped fresh
cilantro1 tablespoon fresh lemon juice
REAL INDIAN FOOD

1 package frozen spring roll wrappers, thawed2 tablespoons

allpurpose flour2 tablespoons water
Peanut oil for fryingChinese plum sauce for dipping
RECIPE METHOD
FOR FILLING: Place the potatoes in a saucepan, add water to
cover generously and bring to a boil over mediumhigh heat.
Boil until tender when pierced with a fork, about 20 minutes.
Drain and let cool, then peel and cut into 1/4inch dice.
In a nonstick wok or large frying pan over mediumhigh heat,
warm the ghee or oil. Add the onion, garlic and ginger and
saut until softened, about 3 minutes. Add the potatoes,
peas, carrots and chilies; gently mix with the onion mixture.
Increase the heat to high and fry until the potatoes have a
dry consistency, about 3 minutes longer. Season with the
curry powder, turmeric, salt, sugar, cilantro and lemon juice.
Stir together gently and remove from the heat. Set aside to
cool.
TO ASSEMBLE: Remove 16 spring roll wrappers from the
package; freeze the remaining wrappers in an airtight plastic
bag for another use. In a small bowl, mix the flour with the
water to form a paste; set aside. Cut the spring roll wrappers
into 3 equal strips. Cover the unused strips with a damp
cloth. Lay 1 strip vertically to you on a work surface. Place a
wellpacked heaping tablespoon of the filling at the end
nearest you. Pull the lefthand corner over the filling on the
diagonal to the opposite (right) edge to create a 45degree
angle and corner. Fold up to enclose the top edge, then
continue folding the bottom triangle toward the top edge,
enclosing the filling completely. Brush the last flap of the
triangle with the flourwater paste to seal the triangle. Set on
a baking sheet and cover with a kitchen towel. Repeat with
the remaining strips and filling.
In a wok or deep frying pan over mediumhigh heat, pour in
oil to a depth of at least 2 inches and heat to 375 degrees F.
on a deepfrying thermometer. Using a slotted spoon, gently
lower several triangles into the oil, making sure they can
float freely. Fry, turning as needed, until golden brown and
crisp, 12 minutes. Transfer to paper towels to drain.
Serve the samosas hot with plum sauce for dipping.
Recipe reprinted by permission of Weldon Owen. All rights
reserved.
Far East Cafe
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Nutrition Facts
Makes about 48 triangles
Facts per Serving
Calories: 56
Fat: 2g
Carbohydrates: 8g
Cholesterol:
1mg Sodium: 104mg
Protein:
1g
Fiber:1g % Cal. from Fat:
32% %
Cal.
from
Carbs:
57%
Beef Keema Recipe
Source: Quick from Scratch One Dish Meals
Serves 4
Although this groundmeat curry is often made with lamb,
we've found that the distinctive combination of spices tastes
just as good with beef. Serve the thick, chililike keema with
warm naan (Indian flatbread), if available, or pita.
WINE RECOMMENDATION:
Whenever there are a lot of elements in a dish, it is best to
keep the wine simple. Here, an uncomplicated but fruity
Beaujolais will be charming.
RECIPE INGREDIENTS
2 tablespoons cooking oil1 large onion, chopped3 cloves
garlic, minced1 tablespoon chopped fresh ginger1 1/2
pounds ground beef2 1/2 teaspoons ground coriander2 1/2
teaspoons ground cumin1/4 teaspoon freshground black
pepper1/2 teaspoon turmeric1/8 teaspoon cinnamon1 1/2
teaspoons salt1 pound boiling potatoes, peeled and cut into
1/2inch pieces
1 cup plain yogurt3/4 cup whole milk3/4 cup frozen petite
peas1 1/2 teaspoons lemon juice1/2 cup chopped cilantro
RECIPE METHOD
In a large deep frying pan, heat the oil over moderate heat.
Add the onion and cook until starting to soften, about 3
minutes. Stir in the garlic and ginger and cook 1 minute
longer. Add the beef and cook until no longer pink, about 3
minutes. Drain off any fat.
33

Add the coriander, cumin, pepper, turmeric, cinnamon, and 1

teaspoon of the salt to the pan. Cook, stirring, for 1 minute.
Stir in the potatoes, yogurt, and milk. Bring just to a boil.
Cover the pan. Reduce the heat and simmer for 20 minutes.
Uncover the pan and simmer for 5 minutes longer.
Stir in the peas and the remaining 1/2 teaspoon salt. Simmer
until the peas are just done, about 2 minutes. Stir in the
lemon juice and the cilantro.
Recipe reprinted by permission of Food and Wine.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 547 Fat: 25g Carbohydrates: 35g
Cholesterol:
72mg
Sodium: 1103mg
Protein: 44g
Fiber:4g % Cal. from Fat:
41% %
Cal.
from
Carbs:
26%
Beef Curry with Basmati Rice Recipe
Source: Steaklover's Companion
Serves 4
The foods of northern India and Pakistan are broadly similar
because Pakistan was created out of the northwestern part
of India in 1948, at the time that India achieved
independence from Britain. India and Pakistan have
coexisted uneasily ever since, though food is one aspect of
their culture that the two countries share. In this traditional
preparation, the recipe calls for combining your own spices
to create a curry.
RECIPE INGREDIENTS
For Curry:
2 tablespoons vegetable oil1 onion, diced4 garlic cloves,
minced1 tablespoon minced ginger10 black peppercorns2
bay leaves8 clovesPinch of nutmeg1 cinnamon stick5 small
cardamom pods2 tablespoons ground almonds1 pound top
sirloin, cubed1/2 teaspoon ground turmeric1 teaspoon
ground fennel seeds2 teaspoons ground cumin2 teaspoons
ground coriander seeds1/2 teaspoon salt1/2 cup plain yogurt
For Rice:
2 cups basmati rice or longgrain American rice1/2 teaspoon
salt1 teaspoon lemon juice (optional)
For Raita:
1 cup plain yogurt1/2 English or hothouse cucumber, grated1
teaspoon freshly ground black pepperPinch of ground
coriander seeds (optional)1 or 2 fresh cilantro, for raita
garnish
4 sprigs fresh cilantro, for garnish
1/2 cup mango or other fruit chutney
RECIPE METHOD
TO PREPARE CURRY: Heat the oil in a large saucepan and
saut the onion and garlic over mediumhigh heat for about 5
minutes, until light brown. Lower the heat to medium and
add the ginger, peppercorns, bay leaves, cloves, nutmeg,
cinnamon, cardamom, and almonds, and continue to saut
for 1 minute. Add the cubed sirloin, chile powder, turmeric,
fennel, cumin, coriander, and salt, and saut, while stirring,
for about 5 minutes, until the mixture is dry. Turn the heat to
mediumlow, stir in the yogurt, and saut gently until the
mixture becomes dry again. Add 1 cup of water, cover the
pan, and cook over low heat for 30 to 35 minutes, or until
the meat is tender.
TO PREPARE RICE: While the curry is cooking, prepare the
rice and raita. Soak the rice in cold water for 10 minutes.
Using a strainer, drain the rice and rinse under cold running
water until the water no longer looks milky. Place the rice in
a saucepan with 4 cups of cold water, the salt and lemon
juice; bring to a boil. Lower the heat to a simmer, stir briefly,
and partially cover the pan. Cook for 6 to 8 minutes, or until
the water is absorbed; do not stir the rice while it is cooking.
Keep warm and fluff with a fork just before serving.
TO PREPARE RAITA: Place the yogurt in a mixing bowl and
add the grated cucumber, pepper, coriander and a pinch of
salt. Mix well and chill in the refrigerator. Garnish with the
cilantro just before serving.
TO SERVE: Place a mound of rice on each warm serving plate
and spoon the curry next to or over it. Garnish the curry with
a cilantro sprig. Serve the raita and chutney in bowls on the
side.
Recipe reprinted by permission of Harper Collins. All rights
reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 737 Fat: 18g Carbohydrates: 107g
REAL INDIAN FOOD

Cholesterol:
75mg
Sodium: 733mg
Protein: 40g
Fiber:6g % Cal. from Fat:
22% %
Cal.
from
Carbs:
58%
Altherr's Shrimp with Pineapple on Naan Recipe
Source: Food & Wine
Serves 4
RECIPE INGREDIENTS
For Naan:
1 1/2 cups allpurpose flour1 1/2 teaspoons baking powder1/2
teaspoon sugar1/2 teaspoon salt1 large egg yolk3
tablespoons water
2 tablespoons milk2 tablespoons plain yogurt1 tablespoon
vegetable oil
For Pineapple:
1 tablespoon creme fraiche
1 tablespoons + 1 teaspoon fresh lime juice1 tablespoons
coarsely chopped dill
For Dill Cream:
1/4 cup creme fraiche
1/2 tablespoons coarsely chopped dill1/2 tablespoon fresh
lime juice1 tablespoon prepared white horseradish1
tablespoon mayonnaise3/4 cup finely chopped fresh
pineapple
For Greens:
1 tablespoon extravirgin olive oil4 cups baby greens (about 2
ounces)
12 cooked medium shrimp or 16 very thin slices smoked
salmon
RECIPE METHOD
FOR NAAN: Set a large pizza stone in the bottom third of the
oven. Preheat the oven to 500 degrees F for at least 40
minutes. In a medium bowl, toss the flour with the baking
powder, sugar and salt. In a small bowl, whisk together the
egg yolk, water, milk, yogurt and oil. Stir the liquid into the
flour mixture with a wooden spoon. Transfer the dough to a
lightly floured work surface and knead briefly until smooth.
Divide the dough into 4 pieces and shape each piece into an
oval disk. Wrap each dough disk in plastic wrap and
refrigerate until chilled, about 4 hours or overnight.
FOR PINEAPPLE: In a small bowl, stir together 1 tablespoon of
the creme fraiche, 1 tablespoon of the lime juice, 1
tablespoon of the chopped dill and the horseradish and
mayonnaise. Fold in the pineapple. Refrigerate until chilled,
about 2 hours.
FOR DILL CREAM: In a small bowl, combine the remaining 1/4
cup of creme fraiche with the remaining 1/2 tablespoon of
chopped dill and 1/2 tablespoon of the lime juice.
On a lightly floured work surface, roll out each piece of
dough to a 9by7inch oval. Set the ovals on the pizza stone
and bake for about 3 1/2 minutes, or just until golden and
puffed.
FOR GREENS: Meanwhile, in a bowl, whisk the oil with the
remaining 1 teaspoon of lime juice and season with salt and
pepper. Add the greens and toss to coat.
TO SERVE: Set a hot naan on each of 4 plates and top with
the greens. Cover the naans with the pineapple, half of the
dill cream and the shrimp. Spoon the remaining dill cream on
top and serve at once.
WINE RECOMMENDATION: An herbaceous Sauvignon
Blanc makes a refreshing foil for the fruitysweet shrimp on
naan.
Recipe reprinted by permission of Food and Wine. All rights
reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 364 Fat: 16g Carbohydrates: 44g
Cholesterol:
96mg
Sodium: 460mg
Protein: 11g
Fiber:3g % Cal. from Fat:
40% %
Cal.
from
Carbs:
48%
Bushra's Beef Curry with Basmati Rice and Lentils
Recipe
Source: Beef for All Seasons
Serves 4
This recipe is a family tradition that has been passed down
through the generations by a good friend of ours. There are
countless types of curry on the Indian subcontinent; those
from the north of India are quite different in style from those
found in the south, which often contain coconut or tamarind,
or in Bengal to the east or Gujarat to the west. This recipe
contains elements found in the traditional pasanda meat
34

curry and korma gosht, a similar type of meat curry in a rich

sauce. The flavorful lentil dish is called "dal" in Indian
cuisine.
RECIPE INGREDIENTS
For Curry:
1 1/4 pounds strip sirloin choice grade, cut into 1inch cubes
1/2 cup plain yogurt3 garlic cloves, minced1 tablespoon
minced ginger, or 1 teaspoon ground dried ginger1/2
tablespoon ground coriander1/2 tablespoon ground cumin1/2
tablespoon ground garam masala (optional)1/2 tablespoon
pure red chile powder1 tablespoon finely chopped (or
ground) almonds2 tablespoons peanut oil1 onion diced1 can
(14 ounces) crushed tomatoes, with liquid2 tablespoons
freshly squeezed lemon juice2 tablespoons cilantro4
teaspoons slivered almonds, for garnish
For Lentils:
1 cup yellow or red lentils2 cups water
1/2 teaspoon ground turmeric1 tablespoon ground
coriander1 jalapeno, seeded and minced1 cup canned
crushed tomatoes5 curry leaves (optional)
1/2 tablespoon clarified butter (optional)1 tablespoon onion
(optional)1 tablespoon chopped cilantro, for garnish
For Rice:
1 1/2 cups basmati rice4 cups cold water
1/2 teaspoon salt1/2 teaspoon freshly squeezed lemon juice
RECIPE METHOD
TO PREPARE CURRY: Place the meat, yogurt, garlic, ginger,
coriander, cumin, garam masala, chile powder, chopped
almonds, and salt in a mixing bowl. Combine thoroughly,
cover, and let marinate in the refrigerator for at least 1 hour.
Heat the peanut oil in a saucepan and saut the onion over
mediumhigh heat for about 7 minutes, or until golden. Add
the meat mixture and cook for about 10 minutes, or until
well browned, stirring frequently. Add the tomatoes, lemon
juice, and 1 tablespoon of the cilantro, and cook for 45
minutes longer, until the meat is tender, stirring occasionally.
Just before serving, garnish with the remaining tablespoon of
cilantro and the slivered almonds.
TO PREPARE LENTILS: While the curry is cooking, place the
lentils and water in a saucepan and add the turmeric and
coriander. Bring to a boil, turn down the heat, and simmer for
about 30 minutes, or until just tender. Add a little more water
if necessary to keep moist. Let cool slightly and then transfer
half of the mixture to a blender and puree. Lightly mash the
remaining lentils in the pan and return the pureed lentils to
the pan. Stir in the chile, tomatoes, and curry leaves, and
season with salt. Cover the pan and cook over low heat for
30 minutes. Just before serving, heat the clarified butter in a
small skillet and add the onion. Saut over medium heat
until golden brown and pour over the lentils. Garnish with the
cilantro.
TO PREPARE RICE: Meanwhile, place the rice in a saucepan
and add the water and salt. Let sit for 20 minutes so the rice
can soak. Bring to a boil, add the lemon juice, and cover the
pan. Turn the heat down to low and simmer for about 15
minutes, or until the water is absorbed and the rice is tender.
Do not stir while the rice is cooking.
TO SERVE: Spoon the rice on one side of warm serving plates
and ladle the curry on top of the rice. Serve with the lentils
next to the rice.
WINE RECOMMENDATION: A Spanish red will balance the
intense flavors of this recipe; alternatively, consider a white
wine, such as a California Sauvignon Blanc, or a fruity
Alsatian Gewurztraminer.
HELPFUL TIPS: This recipe calls for individual spicesyou are in
effect making your own curry powder blend. We think this
makes an interesting alternative to using a prepared curry
powder, and you can adapt the proportions to suit your own
palate; this recipe makes a fairly mild curry, so for more
heat, increase the amount of chile powder. These spices, and
the curry leaves, are available from Indian markets or
gourmet food stores. However, if you have trouble finding
them, or if you prefer, use a readymade blend. For a further
shortcut, simply omit the dalyou will still have a delicious
and filling meal.
Recipe reprinted by permission of Harper Collins. All rights
reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 1032
Fat: 47g Carbohydrates: 107g
Cholesterol:
100mg
Sodium: 569mg
Protein: 51g
REAL INDIAN FOOD

Fiber:20g % Cal. from Fat:

41% %
Cal.
from
Carbs:
41%
Calypso Curried Chicken Recipe
Source: Cooking at a Glance Chicken
Makes 4 servings
As a result of trade with India during the eighteenth century,
this hearty curried chicken dish became popular in England
and the American colonies, especially in seaports. Helpful
Hints:
Chicken, Braising
Chicken, Skinning and Boning
RECIPE INGREDIENTS
One 8ounce can pineapple tidbits (juice pack)4 boneless,
skinless chicken breast halves (1 pound total)
1/4 cup allpurpose flour1 teaspoon curry powder1/2
teaspoon salt1/4 teaspoon pepper2 tablespoons cooking
oil3/4 cup chopped green sweet pepper1/2 cup chopped
onion2 cloves garlic, mincedOne 14 1/2ounce can diced
tomatoes3 tablespoons currants or raisins1 teaspoon curry
powder1/81/4 teaspoon crushed red pepper1/8 teaspoon
salt1 tablespoon cornstarch1/3 cup coarsely chopped cashew
pieces (optional)
RECIPE METHOD
Drain pineapple, reserving juice. Set aside. Rinse chicken;
pat dry. In a plastic bag combine flour, 1 teaspoon curry
powder, 1/2 teaspoon salt, and pepper. Add chicken breasts,
one at a time, and shake to coat well.
In a large, heavy skillet brown the chicken on both sides in
hot oil over mediumhigh heat. Remove chicken from skillet.
In the oil remaining in the skillet, cook green pepper, onion,
and garlic till tender but not brown. Stir in drained pineapple,
undrained tomatoes, currants, 1 teaspoon curry powder,
crushed red pepper, and 1/8 teaspoon salt. Bring mixture to
boiling; return chicken to the skillet. Cover and simmer for
812 minutes, or till chicken is tender and no pink remains.
Remove chicken from the skillet; keep warm.
Stir together cornstarch and reserved pineapple juice; add to
tomato mixture. Cook and stir till thickened and bubbly. Cook
and stir for 2 minutes more. Serve sauce over chicken. If
desired, garnish with cashews.
Recipe reprinted by permission of Weldon Owen. All rights
reserved.
Nutrition Facts
Makes 4 servings
Facts per Serving
Calories: 441 Fat: 10g Carbohydrates: 27g
Cholesterol:
137mg
Sodium: 660mg
Protein: 58g
Fiber:5g % Cal. from Fat:
20% %
Cal.
from
Carbs:
24%
Chicken Curry with Three Accompaniments Recipe
Source: Chicken Cooking with Style
Serves 4
RECIPE INGREDIENTS
1/4 cup ghee2 lbs boneless, skinless chicken breasts, sliced2
onions, chopped3 cloves garlic, crushed2 teaspoons grated
fresh ginger1 tablespoon curry powder1 teaspoon turmeric2
teaspoons ground cumin1 teaspoon garam masala1/2
teaspoon chopped fresh chili1 (13 oz) can tomatoes1 cup
stock2 cups unsweetened coconut cream1 green bell
pepper8 oz cauliflower3 Asian (lady finger) eggplants1
tablespoon chopped fresh cilantro
1 sheet storebought puff pastry1 teaspoon milk
Three Accompaniments:
1 small green cucumber1/2 cup yogurt1 tablespoon chopped
fresh mint1 tablespoon coriander (cilantro)2 small tomatoes,
finely chopped1 tablespoon lime juice1/3 cup chutney
RECIPE METHOD
Heat 3 tablespoons of the ghee in a large frying pan, add the
chicken in batches and cook, stirring, over a high heat until
the chicken is golden brown; remove from the pan.
Reheat the pan with the remaining ghee, add the onions,
garlic, ginger, spices and chili and cook, stirring, until the
onion is soft and the spices are fragrant. Add the undrained
tomatoes, stock and coconut cream and bring to a boil. Chop
the vegetables and add. Simmer, uncovered, for about 20
minutes, or until the vegetables are tender and the sauce is
thickened. Return the chicken to the pan and simmer until
the chicken is tender. Stir in the coriander (cilantro).
You will need 4 ovenproof 2cupcapacity serving dishes. Cut 4
rounds of pastry large enough to fit the tops of the dishes.
Divide the curry mixture among the dishes. Lay the pastry on
top of the dishes and brush lightly with the milk. Place the
35

dishes on a baking sheet and bake at 450 degrees F for

about 10 minutes, or until the pastry is well puffed and
golden brown.
THREE ACCOMPANIMENTS:
Finely chop the cucumber, combine with the yogurt and mint
and mix well. Chop the coriander and combine with the
tomatoes and lime juice in a bowl. Mix well.
Serve the yogurt mixture, tomato mixture and chutney in
separate bowls.
Serve the chicken curry immediately with the three
accompaniments.
The curry and accompaniments can be made a day ahead.
Reheat the curry in a pan until hot before topping with pastry
and completing.
*Ghee is clarified butter.
Recipe reprinted by permission of Weldon Russell. All rights
reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 1010
Fat: 52g Carbohydrates: 80g
Cholesterol:
163mg
Sodium: 525mg
Protein: 63g
Fiber:21g % Cal. from Fat:
46% %
Cal.
from
Carbs:
32%
Chicken with Peanut Curry Yogurt Sauce Recipe
Source: Jif
"Curry" means sauce, and there are as many versions as
there are cooks. In India, making curry is serious business,
and curry powder is made fresh every day.
RECIPE INGREDIENTS
2 tablespoons Crisco canola oil
34 cloves chopped garlic1 cup chopped onion1 cup chopped
red or green bell pepper, or both1 tablespoon curry powder4
skinless, boneless chicken breasts, cut into 1 inch pieces
1 cup plain yogurt1/2 cup Jif extra crunchy peanut butter
RECIPE METHOD
Heat the Crisco Canola Oil in a large skillet over medium
heat.
Add the garlic, onions and bell pepper and cook, stirring
often until just tender. Stir in the curry powder and cook
about 1 minute.
Season the chicken with salt and pepper, add it to the skillet.
Cook, stirring often until just done. Add the yogurt and stir to
combine well. Cook for about 35 minutes, stirring often until
the sauce is hot. Taste and add salt and pepper if needed.
Serve with rice.
Recipe reprinted by permission of Jif. All rights reserved.
Chickpeas Cooked in a MoghlaiStyle Recipe
Source: Food & Wine
Serves 6
RECIPE INGREDIENTS
5 tablespoons peanut or canola oil2 bay leaves2 small
cinnamon sticks6 whole cardamom pods2 medium onions,
finely choppedOne 2inch piece of ginger, peeled and grated
to a pulp
3 to 4 garlic cloves, mashed to a pulp1 tablespoon ground
cumin seeds1 tablespoon ground coriander seeds1/2 cup
plain yogurt1/4 cup plus 1 tablespoon pureed tomatoes7 to 7
1/2 cups cooked chickpeas drained, cooking liquid reserved
2 to 2 1/2 teaspoons salt2 teaspoons garam marsala1 1/2
teaspoons ground amchoor
1 tablespoon ground roasted cumin seeds1/4 teaspoon
cayenne pepper1/2 tightly packed cup finely chopped fresh
coriander
RECIPE METHOD
Put the oil in a large (12inch) pot and heat on moderately
high heat. When the oil is hot, add the bay leaves, cinnamon
and cardamom. Stir a few times, then add the onions. Stir
and fry for 8 to 9 minutes, or until the onions are browned
around the edges. Add the ginger and garlic and stir for 1
minute. Add the cumin and coriander seeds, stir for a few
seconds and stir in 1 tablespoon of the yogurt. Stir and fry
until blended with the onions. Add another tablespoon of
yogurt and stir until it is incorporated into the sauce.
Continue to do this until all of the yogurt has been added.
Add the tomatoes, stir and cook two minutes. Now add the
chickpeas with their liquid, 2 1/2 to 3 cups water, the salt,
garam masala, amchoor, cumin seeds and cayenne pepper.
Stir to combine and bring to a boil. Reduce heat to low and
simmer gently for 15 minutes. Stir in most of the fresh
coriander, leaving just a little for the final garnish.
Recipe created by Madhur Jaffrey.
REAL INDIAN FOOD

Recipe reprinted by permission of Food and Wine. All rights

reserved.
Nutrition Facts
Serves 6
Facts per Serving
Calories: 461 Fat: 17g Carbohydrates: 61g
Cholesterol:
1mg Sodium: 38mg
Protein:
19g
Fiber:17g % Cal. from Fat:
33% %
Cal.
from
Carbs:
53%
Chicken Kabobs in Saffron Cream Recipe
Source: Cooking.com
Serves 6, served with an onion and mint relish
These kababs are cooked in a Tandoori oven in restaurants,
but you can successfully recreate the great flavor under the
broiler. The cream and saffron marinade give the chicken a
golden glow and a soft texture. It is best to make small
quantities of garam masala for maximum flavor. Store any
left over in an airtight jar.
Other necessary recipes:
Garam Masala
RECIPE INGREDIENTS
1/2 teaspoon saffron threads, crushed4 tablespoons cream2
pounds boneless chicken breasts skinned and cut into
kabobsized pieces
6 cloves garlic1inch piece ginger peeled and coarsely
chopped
2 tablespoons yogurt1 teaspoon paprika1 tablespoon garam
masala*1/2 to 1 teaspoon cayenne
1 1/2 teaspoon salt1 tablespoon vegetable oil
For OnionMint Relish:
1 medium thinly onion sliced into half moons1/2 cup mint
leaves chopped1/2 teaspoon saltJuice of one lemon
RECIPE METHOD
Warm one tablespoon cream in the microwave and dissolve
the saffron in it. Set aside for 5 minutes.
In a mixing bowl combine chicken and saffron mixture. Stir to
coat and set aside for 15 minutes.
Mix the sliced onion and chopped mint leaves with the salt
and lemon juice and set aside.
Prepare marinade by pureeing the garlic and ginger with the
yogurt in a blender. Remove to a small mixing bowl and add
the paprika, garam masala and cayenne.
Sprinkle the salt on the chicken. Add the marinade and turn
chicken pieces to coat well. Set aside for at least half an hour
to marinate at room temperature, or marinate for up to 6
hours in the refrigerator. Bring chicken pieces to room
temperature before proceeding.
When ready to cook, add the oil to the chicken pieces,
stirring to coat well. Thread the pieces onto skewers and
broil for 56 minutes a side, until done. Garnish with the
onionmint relish.
*NOTE: Garam Masala can be store purchased but is best
freshly ground. (see recipe)
Recipe created exclusively for Cooking.com by Neela Paniz.
Nutrition Facts
Serves 6, served with an onion and mint relish
Facts per Serving
Calories: 237 Fat: 7g
Carbohydrates: 6g
Cholesterol:
97mg
Sodium: 883mg
Protein: 36g
Fiber:1g % Cal. from Fat:
27% %
Cal.
from
Carbs:
10%
Chili Lamb Kabobs Recipe
Source: The Barbecue Cookbook
Serves 6
RECIPE INGREDIENTS
1 medium onion roughly chopped
2 cloves garlic, peeled12 medium red chilies, seeded
2 tablespoons flaked coconut1/4 cup lemon juice2
tablespoons soy sauce1 1/2 lb. diced lean lamb4 oz peanut
butter (smooth or crunchy)1/2 cup hot water
Few drops of chili sauce (optional)1218 papadums
RECIPE METHOD
Process onion, garlic, chilies, coconut, 2 tablespoons of the
juice and 1 tablespoon of the soy sauce in a food processor
to a thickish paste.
Place the meat in a large dish and stir the onion mixture
through; leave to marinate in a cool place for 10 minutes.
Prepare a fire in a grill to a high heat. Thread the lamb onto
oiled skewers. Cook, turning occasionally, for 810 minutes, or
until done to your liking.
36

Combine peanut butter, water and chili sauce in a small pan,

stirring over medium heat until smooth. Remove from heat,
stir in remaining juice and soy sauce.
Cook papadums, 6 at a time, in a microwave oven on High
(100% power) for 1 minute. (Do not use a convectiontype
microwave oven because arcing may occur.) Serve with
kabobs and sauce.
Recipe reprinted by permission of Cooking.com. All rights
reserved.
Nutrition Facts
Serves 6
Facts per Serving
Calories: 310 Fat: 18g Carbohydrates: 11g
Cholesterol:
75mg
Sodium: 523mg
Protein: 28g
Fiber:2g % Cal. from Fat:
52% %
Cal.
from
Carbs:
14%
Couscous with Chicken and Chickpeas Recipe
Source: Quick from Scratch One Dish Meals
Serves 4
Served on a mound of couscous, with plenty of steaming
broth poured over the top, this hearty Moroccaninspired stew
is a flavorful combination of chicken, chickpeas, vegetables,
and spices.
WINE RECOMMENDATION:
Often with a complex dish it's best to serve a simple wine
that won't compete with the food's flavors. Here, an
exuberantly fruity BeaujolaisVillages will effectively highlight
the stew.
RECIPE INGREDIENTS
2 tablespoons cooking oil8 chicken drumsticks3 teaspoons
salt1/4 teaspoon freshground black pepper1 onion, cut into
thin slices1 turnip, peeled and cut into 1/2inch cubes2
tablespoons tomato paste1 teaspoon paprika1 1/2 teaspoons
ground cumin1/8 teaspoon cayenne6 cups water
3 carrots, cut into 1/4inch slices1 2/3 cups drained and
rinsed canned chickpeas (one 15ounce can)1/2 cup packed
flatleaf parsley leaves1 1/3 cups couscous
RECIPE METHOD
In a large deep frying pan or Dutch oven, heat the oil over
moderately high heat. Sprinkle the chicken with 1/2
teaspoon of the salt and the black pepper. Put the chicken in
the pan and brown well, about 8 minutes in all. Remove. Pour
off all but 1 tablespoon of the fat. Reduce the heat to
moderately low.
Add the onion and turnip and cook, stirring occasionally, for
3 minutes. Stir in the tomato paste, paprika, cumin, cayenne,
and 21/4 teaspoons of the salt. Cook, stirring, for 1 minute.
Stir in 4 cups of the water and the carrots. Add the chicken
and bring to a simmer. Cover and cook, stirring the mixture
two or three times, until the chicken and vegetables are
almost done, about 20 minutes. Stir in the chickpeas and the
parsley and simmer until the chicken and vegetables are
done, about 5 minutes longer.
Meanwhile, in a medium saucepan, bring the remaining 2
cups water to a boil. Add the remaining 1/4 teaspoon salt
and the couscous. Cover. Remove the pot from the heat and
let the couscous stand for 5 minutes. Fluff with a fork. Serve
the stew with its broth over the couscous.
Recipe reprinted by permission of Food and Wine. All rights
reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 782 Fat: 17g Carbohydrates: 107g
Cholesterol:
95mg
Sodium: 1932mg
Protein: 51g
Fiber:21g % Cal. from Fat:
20% %
Cal.
from
Carbs:
55%
Crab Linguini Recipe
Source: Buitoni
6 Servings
A bit of crab goes a long way with this creamy sauce. White
wine and lemon juice help cut the richness of the evaporated
milk. Serve this dish the next time the boss comes to dinner!
RECIPE INGREDIENTS
1/2 cup chicken broth1/2 cup white wine1 cup half and
half1/2 cup Nestle Carnation Evaporated Milk
2 teaspoons butter, softened1 tablespoon flour1/2 pound
crab
2 tablespoons parsley, chopped2 tablespoons green onions,
chopped1/2 teaspoon salt1 tablespoon lemon juice8 ounces
Buitoni Linguine
REAL INDIAN FOOD

1 tablespoon butter2 tablespoons Parmesan cheese, grated

RECIPE METHOD
In a skillet combine chicken broth and white wine. Boil until
reduced to 1/3 cup. Remove from the heat and slowly whisk
in half and half and evaporated milk, stirring constantly until
blended. Return to the heat and simmer until the mixture is
reduced to 11/3 cups.
Meanwhile, combine 2 teaspoons softened butter with flour.
Slowly whisk into the milk mixture. Continue stirring until the
sauce is thickened and no lumps remain. Add crab, chopped
parsley, chopped green onion, salt, and lemon juice. Reduce
the heat and cook until the crab is heated through.
Meanwhile, cook linguini according to the package directions.
Toss with 1 tablespoon butter and grated parmesan cheese.
Pour the sauce over the pasta and toss until evenly coated.
Creamy Indian Lentils and Rice Recipe
Source: Cooking Light magazine
Yield: 6 servings
RECIPE INGREDIENTS
1 tablespoon vegetable oil2 cups thinly sliced onion
1 cup uncooked longgrain brown rice1 tablespoon curry
powder2 teaspoons mustard seeds1 teaspoon salt1/2
teaspoon black pepper4 cups water
1 cup dried lentils1 cup chopped fresh cilantro1/2 cup lowfat
sour cream
RECIPE METHOD
Heat oil in a large Dutch oven over mediumhigh heat. Add
onion; saute 8 minutes or until golden brown, stirring
occasionally. Add rice and next 4 ingredients (rice through
pepper); saute 1 minute. Add water and lentils; bring to a
boil. Cover, reduce heat, and simmer 1 hour. Remove from
heat; stir in cilantro and sour cream.
Serving size: 1 cup
Recipe reprinted by permission of Cooking Light magazine.
All rights reserved.
Nutrition Facts
Yield: 6 servings
Facts per Serving
Calories: 297 Fat: 6g
Carbohydrates: 48g
Cholesterol:
8mg Sodium: 411mg
Protein:
13g
Fiber:6g % Cal. from Fat:
18% %
Cal.
from
Carbs:
65%
Curried Mussels Recipe
Source: 99% FatFree Meals in 30 Minutes
4 Servings
Look for debearded mussels in the market to save
considerable time and effort; they usually come in mesh
bags. Like clams, mussels should be put into a colander and
held under cold running water; they can die if allowed to sit
in fresh water for a prolonged period of time. Discard any
mussels with broken shells and those that do not open while
cooking.
RECIPE INGREDIENTS
2 pounds debearded mussels (32 to 36 mussels)6 ounces red
potato (about 1 potato)1 ounce celery (about 1 small
stalk)1/2 cup canned diced tomatoes1/4 cup plus 2
tablespoons chopped white onion (precut)
1 cup dry white wine or water (or a mixture)1/2 tablespoon
chopped fresh basil leaves1 teaspoon curry powder
RECIPE METHOD
Put the mussels in a colander and shake under cold running
water for about 1 minute. Discard any mussels that do not
close when tapped.
Peel and dice the potato (about 3/4 cup) and trim and dice
the celery (about 2 tablespoons).
Preheat a Dutch oven over high heat.
Add the potato, celery, tomatoes, onion, and wine and/or
water to the hot pot and bring to a boil. Reduce the heat to
mediumlow, cover, and simmer for about 3 minutes, until the
onion is translucent.
Stir in the basil, curry powder, and mussels. Recover and
cook, shaking the pan periodically, for 5 to 7 minutes more,
until the mussels have opened.
Serve 8 to 9 mussels per person.
Recipe reprinted by permission of Doubleday. All rights
reserved.
Nutrition Facts
4 Servings
Facts per Serving
Calories: 278 Fat: 5g
Carbohydrates: 19g
Cholesterol:
64mg
Sodium: 663mg
Protein: 28g
37

Fiber:1g % Cal. from Fat:

16% %
Cal.
from
Carbs:
27%
Curried Scallops with Spinach Recipe
Source: Quick from Scratch Fish
Serves 4
With few ingredients and even fewer steps, this curry is a
cinch to make quickly. Most of the work is done by a blender,
which ensures a silky sauce. If you don't have a blender, use
a food processor; the texture will just be slightly less smooth.
WINE RECOMMENDATION:
Sauvignon blanc is a perfect choice to serve with this dish.
Its acidity will go well with the spinach and work beautifully
with both the mild curry and the scallops. You'll find good
possibilities from many continents: Try a bottle from
California, New Zealand, or South Africa.
RECIPE INGREDIENTS
2 tablespoons butter1 onion, chopped1/2 teaspoon salt2
teaspoons curry powder2 teaspoons tomato paste1/2 cup
canned lowsodium chicken broth or homemade stock1 cup
light cream or half and half2 cups shredded spinach (about 3
ounces spinach leaves)2 pounds sea scallops
RECIPE METHOD
In a large frying pan, melt the butter over moderately low
heat. Add the onion and salt and cook, stirring occasionally,
until the onion starts to soften, about 3 minutes. Stir in the
curry powder and cook for 1 minute.
Transfer the onion mixture to a blender and add the tomato
paste, broth, and cream. Puree until smooth. Return the
sauce to the pan.
Bring the curry sauce just to a simmer. Stir in the spinach
and scallops. Simmer, covered, until the scallops are just
done, 5 to 7 minutes.
FISH ALTERNATIVES
Shelled medium shrimp would be delicious simmered in the
curry sauce. You can also use bay scallops instead of the
larger sea scallops, in which case reduce the cooking time to
three minutes.
Recipe reprinted by permission of Food and Wine. All rights
reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 391 Fat: 19g Carbohydrates: 12g
Cholesterol:
130mg
Sodium: 717mg
Protein: 42g
Fiber:1g % Cal. from Fat:
44% %
Cal.
from
Carbs:
12%
Grilled Tandoori Chicken Recipe
Source: Quick from Scratch Chicken, Turkey, and Cornish
Hen
Serves 4
Flavored by a yogurt and spice paste with ginger, cumin, and
coriander, this chicken tastes almost as good as if it were
cooked in a tandoor oven. Like Indian cooks, we remove the
chicken skin and score the flesh so that the spice paste
penetrates.
WINE RECOMMENDATION:
Spicy dishes such as this pair best with wines with low
alcohol, high acidity, and a touch of fruitiness. Try an offdry
riesling from Oregon, California, or New York State.
RECIPE INGREDIENTS
1 chicken (3 to 3 1/2 pounds), cut into 8 pieces, skin
removed
3 tablespoons fresh lemon juice1 1/2 tablespoons water
1 1/2 teaspoons salt1/4 teaspoon ground turmeric1/2 cup
plain yogurt2 large garlic cloves, chopped1 tablespoon
chopped fresh ginger1 1/4 teaspoons ground coriander3/4
teaspoon ground cumin1/8 teaspoon cayenne3 tablespoons
canola oil
RECIPE METHOD
Light the grill. Using a sharp knife, cut shallow incisions in
the chicken pieces at about 1/2inch intervals. In a large,
glass dish or stainlesssteel pan, combine the lemon juice,
water, salt, and turmeric. Add the chicken pieces and turn to
coat. Let the chicken pieces marinate for 5 minutes.
Meanwhile, in a small bowl, combine the yogurt, garlic,
ginger, coriander, cumin, and cayenne. Add to the chicken
and lemon mixture; turn to coat. Let marinate for 10
minutes.
Grill the chicken over moderately high heat, basting with oil,
for 10 minutes. Turn and cook, basting with the remaining oil,
until just done, about 10 minutes longer for the breasts, 12
for the thighs and drumsticks.
REAL INDIAN FOOD

MENU SUGGESTIONS
Indian flatbread, such as naan, is the traditional
accompaniment to tandoori. You can grill storebought naan
or other flatbread, such as pita or lavash. In summer, the
sweetness of grilled corn on the cob makes a nice balance to
the spiciness of the chicken. Another option is eggplant, a
favorite vegetable in India, sliced and grilled.
Recipe reprinted by permission of Food and Wine. All rights
reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 493 Fat: 15g Carbohydrates: 4g
Cholesterol:
199mg
Sodium: 1116mg
Protein: 81g
Fiber:0g % Cal. from Fat:
27% %
Cal.
from
Carbs:
3%
Indian Raan Recipe
Source: The Barbecue Cookbook
Serves 4
RECIPE INGREDIENTS
2 tablespoons prepared rogan josh curry paste, or curry
paste of your choiceAbout 1 cup plain yogurt1 oz ground
almonds1 oz brown sugar8 lamb shanksNaan bread, to serve
Pickles or chutney, to serve (optional)
RECIPE METHOD
Combine curry paste with yogurt, ground almonds and sugar.
Coat lamb shanks with mixture and set aside to marinate for
about 1 hour so flavors will develop.
Prepare a fire in a kettletype grill. Cook shanks, basting
frequently with marinade, covered, over indirect heat,
following the grill manufacturer's instructions, for 1 1/22
hours, or until the meat feels tender when pierced with a
fork. Let stand in a warm place got 5 minutes to rest. Serve
with naan bread and pickles, if desired.
Recipe reprinted by permission of Cooking.com. All rights
reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 390 Fat: 15g Carbohydrates: 14g
Cholesterol:
136mg
Sodium: 148mg
Protein: 48g
Fiber:2g % Cal. from Fat:
35% %
Cal.
from
Carbs:
14%
Indian Spiced Lamb Cutlets Recipe
Source: The Barbecue Cookbook
Serves 4
RECIPE INGREDIENTS
3 teaspoons prepared Madras curry paste3 teaspoons
prepared korma curry paste3 teaspoons prepared tandoori
curry pasteAbout 1 3/4 cups plain yogurt (14 oz)12 lamb
cutlets, with most of the fat trimmed off1 tablespoon
chopped mintSteamed rice, colored with turmeric, to serve
RECIPE METHOD
Combine each curry paste with about 3 1/2 oz of yogurt.
Coat 4 cutlets with each of the flavored yogurts. Prepare a
fire in a grill. Cook the cutlets on a rack over high heat for
about 5 minutes. Turn over and grill the other side for 5
minutes more, or until done to your liking. Let stand in a
warm place for 5 minutes to rest.
Meanwhile, combine remaining plain yogurt with mint. Serve
3 cutlets per person, one of each flavor, with steamed rice
and minted yogurt. Accompany with a good Indian chutney,
if desired.
Recipe reprinted by permission of Cooking.com. All rights
reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 962 Fat: 78g Carbohydrates: 10g
Cholesterol:
217mg
Sodium: 232mg
Protein: 52g
Fiber:2g % Cal. from Fat:
73% %
Cal.
from
Carbs:
4%
Indian Style Chicken Breasts with Vegetables Recipe
Source: McCormick
Makes 4 servings
The cooking of the Far East features many aromatic spices,
such as cardamom, black pepper, cumin, coriander and
cloves, roasted and ground together to create Garam
Masala. This seasoning blend adds the "justright", slightly
exotic flavor to this easy chicken dish.
38

RECIPE INGREDIENTS
4 chicken breast halves, bonein (about 2 pounds)
1 tablespoon vegetable oil1 large onion, cut in thin strips2
medium tomatoes, chopped (about 1 1/2 cups)
1 large carrot, peeled and cut into 2inch julienne strips
(about 1 cup)
1/2 teaspoon McCormick Gourmet Collection Garlic Salt
1/4 cup water
2 teaspoons McCormick Gourmet Collection Garam Masala,
divided
Fresh cilantro
RECIPE METHOD
Remove excess fat from chicken; rinse and pat dry. Heat oil
in large nonstick skillet over mediumhigh heat. Saut
chicken, skinsidedown, 5 to 6 minutes or until lightly
browned. Turn chicken; add onion. Cook and stir onions 3 to
4 minutes longer.
Add tomatoes, carrot, garlic salt and water (push carrot down
into cooking liquid). Sprinkle 1 1/2 teaspoons garam masala
over all; bring to boil. Reduce heat; cover and simmer 20 to
25 minutes, stirring occasionally or until chicken and
vegetables are tender.
Remove chicken to serving plate (cover with foil to keep
warm). Add remaining garam masala to skillet mixture; bring
to boil. Cook, stirring, 24 minutes to reduce liquid and
thicken vegetable mixture. Spoon over chicken. Garnish with
chopped fresh cilantro. Serve with cooked rice, if desired.
Recipe reprinted by permission of McCormick. All rights
reserved.
Nutrition Facts
Makes 4 servings
Facts per Serving
Calories: 339 Fat: 15g Carbohydrates: 9g
Cholesterol:
113mg
Sodium: 223mg
Protein: 42g
Fiber:2g % Cal. from Fat:40% % Cal. from Carbs:
11%
Kerala Pineapple Beef Curry with Cucumber Raita
Recipe
Source: Steaklover's Companion
Serves 4
Kerala is the southwesternmost state of India, and the
cuisine is marked by two characteristics; spicy foods and
ingredients that reflect the region's subtropical location, such
as the coconut and pineapple in this sweet curry. This dish
cooks quickly, partly because of the tender cut of beef. This
is unlike many Indian curries, which need slow, lengthy
cooking for all the flavors to fully marry. Curry powder is
usually a mixture of fifteen to twenty different ground spices
and Madras curry is a hot variety; use a mild curry powder if
you have a low tolerance for spicy food.
In Hindi, "basmati" means "queen of fragrance," and this
aromatic rice is higher in quality, more fine textured, and
less starchy than other longgrain rice. A fine domestic
substitute is Texmati rice, which, as the name suggests, is a
type of basmati grown commercially in Texas. Texmati rice
can be found in gourmet, specialty, and natural food stores.
RECIPE INGREDIENTS
For Raita:
1 cup plain yogurt1/2 English or hothouse cucumber, grated1
teaspoon freshly ground black pepperPinch of coriander
seeds (optional)1 or 2 sprigs fresh cilantro, for garnish
For Rice:
2 cups basmati white rice or longgrain American rice
1 teaspoon lemon juice
For Curry:
1/4 cup light olive oil1 pound top sirloin steak, cubed
1/2 teaspoon salt1 small white onion, diced2 tablespoons
minced garlic2 tablespoons minced ginger2 tablespoons
Madras curry powder (preferably Patak's or Sharwood's), or
more to taste
3/4 cup frozen pineapple juice concentrate, thawed, or 11/2
cups canned pineapple juice reduced over high heat to 3/4
cup
1 small pineapple, peeled, cored, and diced3/4 cup beef
stock1/2 cup unsweetened coconut milk
For Garnish:
1/4 cup toasted slivered almonds12 to 16 fresh cilantro
leaves1/2 cup mango or other fruit chutney
RECIPE METHOD
TO PREPARE RAITA: Place the yogurt in a mixing bowl and
add the grated cucumber, pinch of salt, pepper, and
REAL INDIAN FOOD

coriander. Mix well and chill in the refrigerator. Garnish with

the cilantro just before serving.
TO PREPARE RICE: Soak the rice in cold water for 10 minutes.
Using a strainer, drain the rice and rinse under cold running
water until the water no longer looks milky. Place the rice in
a saucepan with 4 cups of cold water, the salt, and lemon
juice; bring to a boil. Lower the heat to a simmer, stir briefly,
and partially cover the pan. Cook for about 7 minutes, or
until the water is absorbed; do not stir the rice while it is
cooking. Keep warm and fluff with a fork just before serving.
TO PREPARE CURRY: While the rice is soaking and cooking,
prepare the curry. Heat the oil in a saucepan or deep, heavy
skillet. Season the cubed sirloin with salt, add to the pan,
and stir for 5 minutes over mediumhigh heat, until browned
on all sides. Add the onion, garlic, and ginger, and saut for
1 minute. Stir in the curry powder so that it thoroughly coats
all the ingredients and smells toasty and aromatic; saut for
about 1 minute. Add the pineapple juice concentrate,
pineapple, stock, and coconut milk, and bring to a boil.
Lower the heat to medium and simmer for 5 minutes so that
the liquid reduces slightly. Adjust the seasonings and keep
warm.
TO SERVE: Place a mound of rice on each warm serving plate
and spoon the curry next to or over it. Garnish the curry with
the almonds and cilantro, and serve the chutney and raita in
bowls on the side.
Recipe reprinted by permission of Harper Collins. All rights
reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 911 Fat:29g
Carbohydrates:126g
Cholesterol:
73mg
Sodium: 432mg
Protein:40g
Fiber:6g % Cal. from Fat:
29%
% Cal. from
Carbs:55%
Kerala Sambar Recipe
Source: Food & Wine
4 Servings
RECIPE INGREDIENTS
1/2 cup thoor dhal or yellow split peas (3 1/2 ounces), rinsed
in several changes of water
3 1/4 cups water
1/4 teaspoon turmeric2 tablespoons vegetable oil1/4
teaspoon fenugreek seeds1/8 teaspoon asafetida1/4 pound
okra, trimmed1 medium boiling potato, peeled and cut into
3/4 inch dice
1 medium tomato, coarsely chopped
1 medium onion, coarsely chopped
1/4 cup cilantro leaves1 serrano or Thai chile, cut in half
lengthwise2 teaspoons ground coriander1 1/2 teaspoons salt
1/2 teaspoon ground cumin1/4 teaspoon tamarind
concentrate, dissolved in 1 tablespoon boiling water
1/8 teaspoon cayenne pepper1/8 teaspoon freshly ground
black pepper
1/4 teaspoon mustard seeds
8 curry leaves or 2 bay leaves1 dried red chile
1/2 teaspoon fresh lemon juice
RECIPE METHOD
In a small saucepan, combine the dhal with 1 1/4 cups of
water and 1/8 teaspoon of the turmeric and bring to a boil.
Cover and cook over low heat until soft, about 30 minutes
(45 minutes for yellow split peas). Partially mash the dhal
with a potato masher.
Meanwhile, in a large saucepan, heat 1 tablespoon of the oil.
Add the fenugreek and asafetida and cook over moderately
high heat until fragrant and lightly colored, about 1 minute.
Add the okra, potato, tomato, onion, cilantro, serrano chile,
coriander, salt, cumin, the remaining 1/8 teaspoon of
turmeric, dissolved tamarind, cayenne and black pepper
along with the remaining 2 cups of water and bring to a boil.
Reduce the heat to moderately low and simmer until the
potatoes are tender, about 18 minutes. Add the mashed dhal
and simmer 10 minutes longer.
In a small skillet, heat the remaining 1 tablespoon of oil. Add
the mustard seeds, curry leaves and dried red chile. Cover
and cook over moderately high heat until the mustard seeds
have popped for a few seconds, then stir into the vegetable
and dhal mixture. Add the lemon juice and serve.
MAKE AHEAD:
The recipe can be prepared through Step 1 up to 1 day
ahead.
39

Recipe reprinted by permission of Food and Wine. All rights

reserved.
Nutrition Facts
4 Servings
Facts per Serving
Calories: 217 Fat: 7g
Carbohydrates: 31g
Cholesterol:
0mg Sodium: 882mg
Protein:
9g
Fiber:3g % Cal. from Fat:
29% %
Cal.
from
Carbs:
57%
Lamb Biryani Recipe
Source: Quick from Scratch One Dish Meals
Serves 4
Our quick version of this usually laborintensive Indian rice
dish is intricately spiced and irresistibly delicious. Don't let
the long ingredient list put you off; almost everything is a
pantry staple. Indian cooks leave the whole cloves and
pieces of cinnamon in when serving, but of course they don't
eat them. Fish these spices out before serving if you prefer.
WINE RECOMMENDATION:
The spices here immediately indicate a zinfandel from Napa
or Sonoma, classic examples of which are redolent of the
very same spices. The full body of these wines will match the
intensity of the biryani nicely.
RECIPE INGREDIENTS
1/2 cup plain yogurt2 cloves garlic, minced1/8 teaspoon
cayenne1/2
teaspoon
ground
cumin1/4
teaspoon
freshground black pepper1 3/4 teaspoons salt1 pound
boneless lamb, cut into 1/2inch cubes3 tablespoons butter1
onion, cut into thin slices1/4 teaspoon ground cardamom or
ground coriander1/4 teaspoon turmeric5 cloves1 cinnamon
stick, broken in half1 1/2 cups longgrain rice, preferably
basmati2 3/4 cups water
1/3 cup raisins1/3 cup chopped cashew nuts
RECIPE METHOD
In a medium bowl, combine the yogurt with the garlic,
cayenne, cumin, black pepper, and 1/2 teaspoon of the salt.
Stir in the lamb.
In a large saucepan, melt the butter over moderate heat.
Add the onion and cook until starting to soften, about 3
minutes. Stir in the cardamom, turmeric, cloves, cinnamon,
rice, and the remaining 1 1/4 teaspoons salt. Cook, stirring,
for 1 minute.
Add the lamb mixture to the pan. Stir in the water and
raisins. Bring to a simmer. Cover and simmer until the rice
and lamb are almost done, about 20 minutes. Remove from
the heat. Let stand, covered, until the rice and lamb are just
done, about 5 minutes. Stir in the cashews.
VARIATION: Other nuts, such as almonds or pistachios, can
easily stand in for the cashews.
Recipe reprinted by permission of Food and Wine. All rights
reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 630 Fat: 20g Carbohydrates: 79g
Cholesterol:
98mg
Sodium: 1121mg
Protein: 34g
Fiber:4g % Cal. from Fat:
29% %
Cal.
from
Carbs:
50%
Lamb Masala with Jeweled Rice Recipe
Source: McCormick
Makes 6 servings
The warm, sweet spices of garam masala are complemented
by apple and onion in this exotic lamb dish. Jeweled rice adds
a sweet, colorful touch.
RECIPE INGREDIENTS
For the Lamb Masala:
1 tablespoon McCormick Gourmet Collection Garam Masala,
divided
1 teaspoon salt1/2 teaspoon McCormick Gourmet Collection
Garlic Powder
1 tablespoon flour2 pounds lamb stew meat or boneless
chicken breasts, cut in 1inch pieces
2 tablespoons vegetable oil1 medium onion, cut in 1inch
pieces1 large Granny Smith apple, cut in 1inch pieces1 can
(14 1/2 ounces) diced tomatoes3/4 cup lite coconut milk
For the Jeweled Rice:
1/2 medium onion, finely chopped1 tablespoon vegetable
oil1 cup uncooked basmati rice1 can (14 1/2 ounces) chicken
broth
1/4 cup water
3/4 cup dried mixed fruit
REAL INDIAN FOOD

RECIPE METHOD
FOR THE LAMB MASALA:
Combine 1 1/2 teaspoons garam masala, salt, garlic powder
and flour; toss with lamb cubes to coat.
Brown lamb in hot oil in a large nonstick skillet over
mediumhigh heat 5 to 7 minutes. Remove lamb and set
aside.
Add onion and apple to skillet, and cook, stirring constantly,
5 minutes or until apple is tender. Return lamb to skillet; stir
in remaining 1 1/2 teaspoons garam masala, tomatoes, and
coconut milk. Bring to boil. Reduce heat and simmer,
uncovered, 8 minutes. Remove from heat, and let stand 5
minutes. Arrange meat and sauce over Jeweled Rice.
FOR THE JEWELED RICE:
Saut onion in hot oil in a large saucepan over mediumhigh
heat 5 minutes or until tender. Stir in rice, broth, and water;
bring to boil.
Cover, reduce heat, simmer 20 to 25 minutes or until rice is
tender. Remove from heat; stir in fruit, cover and let stand 5
minutes.
This recipe was developed for McCormick by Southern Living
Cooking School.
Recipe reprinted by permission of McCormick. All rights
reserved.
Nutrition Facts
Makes 6 servings
Facts per Serving
Calories: 548 Fat: 20g Carbohydrates: 49g
Cholesterol:
122mg
Sodium: 995mg
Protein: 43g
Fiber:4g % Cal. from Fat:
33% %
Cal.
from
Carbs:
36%
Katchhi Village Potato Curry Recipe
Source: Mangoes & Curry Leaves
Serves 3 to 4
RECIPE INGREDIENTS
2 tablespoons raw sesame oil, vegetable oil, or ghee
2 teaspoons minced garlic or garlic mashed to a paste
1 pound potatoes, peeled and cut into 1/2inch cubes
1 cup finely chopped shallots1 cup chopped tomatoes2
green cayenne chiles, seeded and chopped
1/2 teaspoon turmeric
1/2 teaspoon black mustard seeds
1 teaspoon ground cumin1 teaspoon ground coriander1/4
cup water
1 teaspoon salt, or to taste
Optional Accompaniments:
2 shallots or 1 mild onion, thinly sliced3 or 4 green cayenne
chiles, fried whole in oil
About 2 tablespoons chopped jaggery (palm or crude sugar)
About 6 chapatis made of atta
RECIPE METHOD
Heat the oil or ghee in a wok, or karhai, or wide pot over
medium heat. Add 1 teaspoon garlic and cook for a minute,
then add the potatoes and shallots. Stirfry for several
minutes, until the shallots have softened, pressing the potato
cubes against the surface of the hot pan, then add the
chopped tomatoes and chiles and stir to blend.
Add the turmeric, mustard seeds, cumin, coriander, and the
remaining 1 teaspoon garlic and stir. Add the water and salt
and bring to a boil. Cover tightly and simmer vigorously until
the potatoes are just tender, about 20 minutes. Check after
10 or 12 minutes to make sure there is enough liquid and
that nothing is sticking; add a little more water if necessary.
Serve hot, with any or all of the optional accompaniments.
Recipe reprinted by permission of Jeffrey Alford & Naomi
Duguid (Artisan Books). All rights reserved.
Lamb Satay with Quick Satay Sauce Recipe
Source: The Barbecue Cookbook
Serves 4
RECIPE INGREDIENTS
For the Lamb Satay:
1 3/4 lb. diced lean lamb1/4 cup soy sauce2 tablespoons
honey1 tablespoon smooth peanut butter1 teaspoon freshly
chopped chilies
1 teaspoon minced garlic
For the Satay Sauce:
3 oz crunchy or smooth peanut butter
1/3 cup mild taco sauce
1/3 cup coconut cream
Lemon wedges, to serve
RECIPE METHOD
40

FOR THE SATAY: Marinate lamb in combined soy sauce,

honey, peanut butter, chili and garlic for 112 hours.
Preheat fire in a grill to a high heat. (For wood or charcoal
grills, heat to glowing coals. There must be no flames.)
Thread diced lamb on metal skewers, reserving marinade to
use as a baste. Cook kabobs, turning and basting
occasionally, for about 8 minutes, or until sealed, well
browned and done to your liking. Serve with quick satay
sauce.
FOR THE SAUCE: Combine the peanut butter with the taco
sauce and coconut cream in small pan and heat, stirring until
smooth, Do not boil. Add a little water if sauce consistency is
too thick. Serve hot with kabobs.
Recipe reprinted by permission of Cooking.com. All rights
reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 487 Fat: 29g Carbohydrates: 18g
Cholesterol:
112mg
Sodium: 1160mg
Protein: 41g
Fiber:2g % Cal. from Fat:
54% %
Cal.
from
Carbs:
15%
Mango Chutney Chicken Recipe
Source: bestdressedmeals.com
Yields 4 servings
The name chutney comes from the Indian word 'chatnu'
which means 'to taste' which is exactly what you'll do, again
and again, once you try this flavorful recipe.
RECIPE INGREDIENTS
4 boneless, chicken breast halves2 tablespoons vegetable
oil3/4 cup Crosse & Blackwell Hot Mango Chutney
1/2 cup dry white wine or chicken broth2 cloves garlic, finely
chopped 2 cloves garlic, finely chopped
1/2 teaspoon salt1/2 teaspoon curry powder1/4 cup flour
RECIPE METHOD
Coat chicken lightly with flour.
Heat vegetable oil in large skillet over mediumhigh heat. Add
chicken; cook for 2 to 3 minutes on each side or until
browned.
Combine Crosse & Blackwell Hot Mango Chutney, wine,
garlic, salt and curry powder in medium bowl; pour over
chicken. Reduce heat to low; cover. Cook, stirring
occasionally, for 20 to 25 minutes or until chicken is no
longer pink in center. Remove chicken. Increase heat to
mediumhigh. Cook sauce, stirring frequently, for 1 to 2
minutes or until slightly thickened. Pour sauce over chicken
before serving.
Recipe reprinted by permission of bestdressedmeals.com. All
rights reserved.
OrangeCurry Chicken with a Pecan Crust Recipe
Source: Fine Cooking Issue 25
Serves six.
Dried cranberries and fresh ginger add unexpected zing to
this pecancracker crust.
RECIPE INGREDIENTS
For the Marinade and Chicken:
1 teaspoon curry powder1 tablespoon unsalted butter1
teaspoon minced orange zestJuice (and any pulp) of 1
orange1/3 cup plain yogurt6 boneless, skinless chicken
breast halves (about 6 oz. each)
For the Coating:
11/2 cups wellcrushed cracker crumbs (about 16 crackers)
1 teaspoon salt1/3 cup finely chopped dried cranberries or
raisins2 teaspoons minced fresh ginger8 oz. (1 cup) finely
chopped pecans4 tablespoons melted butter
RECIPE METHOD
FOR THE MARINADE: In a small, dry saut pan, warm the
curry powder over medium heat until it perfumes the air,
about 1 min. Turn off the heat, add the butter, and stir until
the butter is melted. In a nonreactive bowl, mix the curry
butter, orange zest, juice, and yogurt. Rinse the breasts, pat
them dry, and put them in the marinade, turning to coat.
Cover the bowl with plastic and refrigerate for 1 to 4 hours.
FOR THE COATING: In large, shallow dish, combine the
crackers, salt, cranberries, ginger, and pecans. Drizzle the
melted butter over the mixture and toss to combine.
TO COOK: Heat the oven to 450 degrees F and butter a
baking sheet or rack. Take a breast from the marinade with
one hand and, without wiping off the marinade, lay the
breast on the crumbs. Scoop and pat the crumbs over the
breast using your other hand, patting until both sides are
thoroughly coated. Put the breast on a buttered baking sheet
REAL INDIAN FOOD

or rack and repeat with the remaining breasts. Roast the

chicken until its crisp, browned, and cooked through, 25 to
30 min. Check after 15 min. If the chicken is getting too
brown, reduce the heat to 400 and add 5 min. to the total
cooking time.
Recipe reprinted by permission of Fine Cooking Magazine. All
rights reserved.
Choose from over
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Nutrition Facts
Serves six.
Facts per Serving
Calories: 745 Fat: 41g Carbohydrates: 34g
Cholesterol:
164mg
Sodium: 734mg
Protein: 61g
Fiber:4g % Cal. from Fat:
50% %
Cal.
from
Carbs:
18%
Orecchiette with IndianSpiced Cauliflower and Peas
Recipe
Source: Quick from Scratch Pasta
Serves 4
Vegetables play an important role in the cuisine of India, and
cauliflower and peas are a favorite combination. Here Italian
orecchiette catches the peas and the sauce so that each bite
is full of flavor.
WINE RECOMMENDATION:
Fragrant sauces work very nicely with fragrant wines such as
gewrztraminers, which can come from either the Alsace
region in France or from California. The Alsatian version often
has more acidity.
RECIPE INGREDIENTS
2 tablespoons cooking oil1 onion, cut into thin slices2 cloves
garlic, chopped1 1/4 teaspoons ground cumin1 1/4
teaspoons ground coriander1/2 head cauliflower, cut into
small florets (about 4 cups)
1/2 cup water
1 1/2 cups canned crushed tomatoes (one 16ounce can)
1 teaspoon salt1 cup frozen petit peas1/3 cup chopped
cilantro3/4 pound orecchiette
RECIPE METHOD
In a large frying pan, heat the oil over moderately low heat.
Add the onion and cook until starting to soften, about 3
minutes. Stir in the garlic, cumin, and coriander and cook
until fragrant, 2 minutes longer.
Add the cauliflower to the onion mixture; stir to coat. Add the
water, bring to a simmer, cover, and steam for 3 minutes.
Stir in the tomatoes and salt. Reduce the heat and simmer,
covered, for 10 minutes. Add the peas and cilantro and cook
until the cauliflower is tender and the peas are hot, about 2
minutes longer.
In a large pot of boiling, salted water, cook the orecchiette
until just done, about 15 minutes. Drain and toss with the
sauce.
Recipe reprinted by permission of Food and Wine. All rights
reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 457 Fat: 9g
Carbohydrates: 80g
Cholesterol:
0mg Sodium: 712mg
Protein:
16g
Fiber:8g % Cal. from Fat:
18% %
Cal.
from
Carbs:
70%
Pal Appam Recipe
Source: Food & Wine
Makes about 15 pancakes
Appam are bowlshaped rice pancakes cooked on one side
only in a curved iron pan. They are typically served with a
coconut milk curry. Even if you can't duplicate the distinctive
form, the sweet, yeasty flavor of this recipe is authentic.
RECIPE INGREDIENTS
4 teaspoons sugar
1/2 teaspoon active dry yeast2 1/2 cups warm water
1/4 cup cream of rice cereal
2 cups rice flour1/2 cup plus 2 tablespoons milk
1 teaspoon salt
RECIPE METHOD
In a small bowl, combine 1 teaspoon of the sugar and the
yeast with 3/4 cup of the water and let stand until foamy,
about 10 minutes. Meanwhile, in a small saucepan, bring 1
cup of the water to a boil. Add the cream of rice and return
to a boil. Reduce the heat to low and cook, stirring, until
thick, about 1 minute. Remove from the heat and let cool.
41

In a bowl, combine the rice flour and 2 teaspoons of the

sugar. Add the cream of rice, the yeast mixture and the
remaining 3/4 cup of water; whisk to form a thick batter.
Cover the bowl with plastic wrap and let stand at room
temperature until the batter has doubled in bulk and smells
pleasantly sour, 8 hours or overnight.
Whisk the milk, salt and the remaining 1 teaspoon of sugar
into the batter. Heat an 8 to 10inch nonstick skillet. Pour 1/4
cup of the batter into the center of the skillet; it should sizzle
and spread out quickly, forming a thin lacy pancake. (If the
batter is too thick, thin it with a bit of milk.) Cover and cook
over moderate heat on 1 side only until well browned on the
bottom and dry on the surface, 2 to 3 minutes. Eat
immediately or transfer to a platter and keep warm until all
the Pal Appam are cooked.
Recipe reprinted by permission of Food and Wine. All rights
reserved.
Nutrition Facts
Makes about 15 pancakes
Facts per Serving
Calories: 98
Fat: 1g Carbohydrates: 21g
Cholesterol:
1mg Sodium: 160mg
Protein:
2g
Fiber:1g % Cal. from Fat:
9% %
Cal.
from
Carbs:
86%
IndianSpiced Phyllo and Smoked Salmon Napoleons
Recipe
Source: Food & Wine
6 first course servings
Crisp sheets of phyllo make a lowerfat alternative to the
buttery puff pastry typically used in napoleons.
RECIPE INGREDIENTS
1 1/2 cups plain yogurt4 tablespoons unsalted butter1
teaspoon pure chile powder1/2 teaspoon ground cumin1/4
teaspoon ground coriander1/8 teaspoon cayenne pepper5
sheets of phyllo dough, thawed
1/4 cup cilantro leaves2 tablespoons snipped chives2
tablespoons mint leaves4 large radishes3 cut into
matchsticks, 1 thinly sliced
1/3 cup finely diced red onion
1 large jalapeno, seeded and minced1/2 cup heavy cream1/2
pound thinly sliced smoked salmon
RECIPE METHOD
Drain the yogurt in a coffee filter in the refrigerator for at
least 3 hours or overnight.
Preheat the oven to 375 degrees F. In a small saucepan, melt
the butter. Let cool slightly, then pour into a small bowl,
leaving the milk solids behind. Stir in the chile powder,
cumin, coriander and cayenne.
Cut the phyllo sheets in half crosswise. Working with 3
sheets at a time and keeping the rest covered with plastic
wrap and a kitchen towel, brush the sheets with some of the
spiced butter and stack them in three separate 3layer piles;
discard the remaining phyllo. Trim any ragged edges. Cut 1
of the stacks into six 3 1/2 inch squares. Transfer all the
phyllo to 2 baking sheets, reforming the cut rectangle, and
bake for about 10 minutes, or until golden; let cool.
In a blender, puree the yogurt with the cilantro, chives and
mint. Transfer to a small bowl and stir in the radish
matchsticks, onion and jalapeno. Whip the cream until it
holds firm peaks and fold it into the herbed yogurt; season
with salt. Reserve 1/2 cup of the yogurt.
Set 1 of the large phyllo stacks on a work surface and top
with half of the salmon and half of the herbed yogurt. Cover
with the second large phyllo stack and the remaining salmon
and yogurt. Top with the phyllo squares, reforming the
rectangle. Using a very sharp knife, cut the napoleons,
between the squares, wiping the knife blade after each cut.
Set each napoleon on a plate, top with a dollop of the
reserved yogurt, garnish with radish slices and serve.
MAKE AHEAD:
The recipe can be prepared through Step 4 up to 1 day
ahead. Wrap the phyllo on the 2 baking sheets tightly with
plastic and store at room temperature. Refrigerate the
herbed yogurt. Recrisp the phyllo in a 325 degree F. oven
before proceeding if necessary.
SERVE WITH:
A mesclun salad.
Recipe reprinted by permission of Food and Wine. All rights
reserved.
Nutrition Facts
6 first course servings
Facts per Serving
REAL INDIAN FOOD

Calories: 277 Fat: 19g Carbohydrates: 15g

Cholesterol:
60mg
Sodium: 432mg
Protein: 12g
Fiber:1g % Cal. from Fat:
62% %
Cal.
from
Carbs:
22%
Curried Scallops with Spinach Recipe
Source: Quick from Scratch Fish
Serves 4
With few ingredients and even fewer steps, this curry is a
cinch to make quickly. Most of the work is done by a blender,
which ensures a silky sauce. If you don't have a blender, use
a food processor; the texture will just be slightly less smooth.
WINE RECOMMENDATION:
Sauvignon blanc is a perfect choice to serve with this dish.
Its acidity will go well with the spinach and work beautifully
with both the mild curry and the scallops. You'll find good
possibilities from many continents: Try a bottle from
California, New Zealand, or South Africa.
RECIPE INGREDIENTS
2 tablespoons butter1 onion, chopped1/2 teaspoon salt2
teaspoons curry powder2 teaspoons tomato paste1/2 cup
canned lowsodium chicken broth or homemade stock1 cup
light cream or half and half2 cups shredded spinach (about 3
ounces spinach leaves)2 pounds sea scallops
RECIPE METHOD
In a large frying pan, melt the butter over moderately low
heat. Add the onion and salt and cook, stirring occasionally,
until the onion starts to soften, about 3 minutes. Stir in the
curry powder and cook for 1 minute.
Transfer the onion mixture to a blender and add the tomato
paste, broth, and cream. Puree until smooth. Return the
sauce to the pan.
Bring the curry sauce just to a simmer. Stir in the spinach
and scallops. Simmer, covered, until the scallops are just
done, 5 to 7 minutes.
FISH ALTERNATIVES
Shelled medium shrimp would be delicious simmered in the
curry sauce. You can also use bay scallops instead of the
larger sea scallops, in which case reduce the cooking time to
three minutes.
Recipe reprinted by permission of Food and Wine. All rights
reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 391 Fat: 19g Carbohydrates: 12g
Cholesterol:
130mg
Sodium: 717mg
Protein: 42g
Fiber:1g % Cal. from Fat:
44% %
Cal.
from
Carbs:
12%
Potato and Lamb Samosas Recipe
Source: Food & Wine
Makes About 40
RECIPE INGREDIENTS
1 tablespoon extravirgin olive oil1/4 pound lean lamb
shoulder, cut into 1/2 inch dice
1 small onion, finely chopped1 medium allpurpose potato,
peeled, cut into1/4 inch dice
1 1/2 teaspoons Madras curry powder1/8 teaspoon ground
cumin1/8 teaspoon ground corianderSalt and a pinch of
cayenne pepper1/2 cup canned low sodium chicken broth1/4
cup thawed frozen baby peasOne 15 ounce package pie
crusts
RECIPE METHOD
In a medium skillet, heat tablespoon of the olive oil. Add the
lamb and cook over moderately high heat until browned all
over, 6 to 7 minutes. Using a slotted spoon, transfer the
lamb to a plate. Add the onion to the skillet along with the
remaining 1/2 tablespoon of oil and cook over moderately
low heat, stirring, until softened, 3 to 4 minutes.
Return the lamb to the skillet, add the potato and cook until
sizzling. Add the curry powder, cumin, coriander and
cayenne and cook over low heat, stirring constantly, just
until slightly darkened, about 4 minutes. Add the broth and
bring to a simmer, stirring, to scrape up any browned bits
from the bottom. Cover the skillet and cook over low heat
until the meat and potato are tender, about 30 minutes.
Remove the lid and cook until the liquid is absorbed. Stir in
the peas and season with salt. Transfer to a bowl and let cool
completely.
Preheat the oven to 400 degrees. On a lightly floured
surface, roll out the pie crusts, 1 at a time, to a bare 1/8inch
thickness and cut out a total of 40 rounds with a 2inch round
42

biscuit cutter. Lightly brush the rounds with water, top with a
scant teaspoon of the filling and fold in half. Seal the edges
with a fork. Transfer the samosas to a large baking sheet .
Bake the samosas for 35 to 40 minutes, or until the crust is
golden. Serve hot or at room temperature.
Recipe reprinted by permission of Food and Wine. All rights
reserved.
Nutrition Facts
Makes About 40
Facts per Serving
Calories: 60
Fat: 4g Carbohydrates: 6g
Cholesterol:
2mg Sodium: 70mg
Protein:
1g
Fiber:0g % Cal. from Fat:
60% %
Cal.
from
Carbs:
40%
Red Curried Chicken Recipe
Source: McCormick
Makes 4 servings
Indian cooking features a vast array of herbs, spices and
chiles, often combined in richly flavored curry dishes. You
can easily bring these exotic flavors to your table with
McCormick Gourmet Collection Red Curry Powder, a
medley of many aromatic spices.
RECIPE INGREDIENTS
3 tablespoons flour1 tablespoon McCormick Gourmet
Collection Red Curry Powder
1 teaspoon McCormick Gourmet Collection Garlic Salt
1 pound boneless chicken breasts, cut in 1inch cubes
3 tablespoons vegetable oil1 1/2 cups allpurpose apple
(Golden Delicious), cut in cubes
1 cup chopped onion
2 tablespoons packed brown sugar1 teaspoon McCormick
Gourmet Collection Garam Masala
1 can (14 ounces) light coconut milk
RECIPE METHOD
In large selfclosing plastic bag, combine flour, red curry
powder and garlic salt. Add chicken; shake to coat.
Heat oil in large nonstick skillet. Add chicken cubes; saut
until well browned. Reduce heat. Add apple and onion; cook
2 to 3 minutes. Stir in brown sugar, garam masala and
coconut milk.
Cover and simmer 10 minutes, stirring occasionally. Serve
over rice with condiments such as: chopped pistachios or
peanuts, golden raisins, sliced green onions, flaked coconut,
and mango chutney.
Substitution: May substitute 1 teaspoon ground cumin and
1/4 teaspoon ground allspice for 1 teaspoon garam masala.
Recipe reprinted by permission of McCormick. All rights
reserved.
Nutrition Facts
Makes 4 servings
Facts per Serving
Calories: 366 Fat: 18g Carbohydrates: 28g
Cholesterol:
51mg
Sodium: 426mg
Protein: 23g
Fiber:3g % Cal. from Fat:
44% %
Cal.
from
Carbs:
31%
Quarterback Calzones Recipe
Source: Quick Cooking magazine
8 Calzones (16 Servings)
Tandoori Lamb Recipe
Source: The Barbecue Cookbook
Serves 4
Serve with a grilled vegetable salad and basmati rice.
RECIPE INGREDIENTS
1 1/2 tablespoons prepared tandoori curry paste1 cup plain
yogurt1 2pound leg of lamb
RECIPE METHOD
Combine tandoori paste with about 6 oz yogurt. Coat lamb
mixture and set aside to marinate for about 1 hour so flavors
will develop.
Prepare a fire in a kettletype grill. Place lamb in a pan and
add about a cup of water to stop the juices from burning.
Cook meat, over indirect heat, following the grill
manufacturer's instructions and basting frequently with
marinade, for 4070 minutes, or until done to your liking. For
each 1 lb. allow about 2025 minutes for rare; 2530 minutes
for medium rare; 3035 minutes for well done.
Let stand in a warm place for 15 minutes to rest. Carve and
serve with the remaining plain yogurt and saffron rice, if
liked.
Recipe reprinted by permission of Cooking.com. All rights
reserved.
REAL INDIAN FOOD

Nutrition Facts
Serves 4
Facts per Serving
Calories: 350 Fat: 13g Carbohydrates: 6g
Cholesterol:
153mg
Sodium: 189mg
Protein: 50g
Fiber:1g % Cal. from Fat:
33% %
Cal.
from
Carbs:
7%
RECIPE INGREDIENTS
1 package (48 ounces) frozen dinner roll dough, thawed
1 can (15 ounces) pizza sauce
2 cups (8 ounces) shredded mozzarella cheese1/2 cup finely
chopped green pepper
1/3 cup chopped ripe olives
32 pepperoni slices
Vegetable oil
RECIPE METHOD
For each calzone, press two dinner rolls together. On a lightly
floured surface, roll dough into a 6in. x 31/2in. oval. Spread
1/4 cup sauce to within 1/2 in. of edge. Top with 1/4 cup
cheese, 1 tablespoon green pepper, 1 to 2 teaspoons olives
and 4 pepperoni slices.
Press two more rolls together and roll into a slightly larger
oval. Place over filling; firmly press edges to seal.
Cut another roll in half and roll out to 1/8in. thickness. Cut a
3in. x 1/4in. strip. Place lengthwise down center of calzone.
To form laces, cut four 1in. x 1/8in. strips; place across center
strip. Cut two 4in. x 1/4in. pieces of dough.
Bake, uncovered, at 375 degrees F for 1617 minutes or until
golden brown. Cut calzones in half before serving.
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Vegetarian Biryani Recipe
Source: Quick from Scratch Vegetable Main Dishes
Serves 4
The cooks of India and Pakistan take their rice seriously. It is
in these regions that the humble grain is transformed into
some of southern Asia's most delicious dishes, such as
biryani, a richly perfumed combination of rice, vegetables,
and sometimes fruits, nuts, and meats. Our vegetarian
version features potato, carrots, and peas.
RECIPE INGREDIENTS
For Rice:
1 1/2 cups rice, preferably basmati rice, rinsed
For Vegetables:
1 tablespoon butter1 tablespoon cooking oil
1 onion, chopped2 cloves garlic, minced1 tablespoon grated
fresh ginger1/2 teaspoon ground cumin1 teaspoon
turmeric1/2 teaspoon curry powder1/8 teaspoon cayenne
pepper1 baking potato (about 1/2 pound), peeled and cut
into 1 1/2inch pieces
2 carrots, cut into 1 1/2inch pieces2 cups water
1 1/2 teaspoons salt
1 10ounce package frozen peas, defrosted1/4 cup plain
yogurt1 jalapeno chiles, seeds and ribs removed, minced
1 tomato, seeded and cut into 1/2inch pieces
1/2 cup cilantro leaves
RECIPE METHOD
FOR RICE: Bring a medium pot of salted water to a boil. Stir
in the rice and boil until just done, about 10 minutes. Drain
the rice, return to the pot, and cover to keep warm.
FOR VEGETABLE: Meanwhile, in a large frying pan, melt the
butter with the oil over moderately low heat. Add the onion
and cook, stirring occasionally, until translucent, about 5
minutes. Add the garlic and ginger and cook, stirring, until
fragrant, about 1 minute. Stir in the cumin, turmeric, curry
powder, and cayenne and cook, stirring, for 1 minute longer.
Add the potato, carrots, water, and salt. Increase the heat to
moderately high and simmer until the vegetables are tender
and no liquid remains in the pan, about 10 minutes.
TO SERVE: Stir the peas into the other vegetables and
remove the pan from the heat. Stir in the yogurt and rice and
serve topped with the jalapeno, tomato, and cilantro.
WINE RECOMMENDATION: The sweet, floral perfume of
basmati rice calls to mind the similar aromas of Vouvray. A
demisec will strike just the right balance with the slight heat
of the biryani.
Recipe reprinted by permission of Food and Wine. All rights
reserved.halon Pan
Nutrition Facts
Serves 4
43

Facts per Serving

Calories: 468 Fat: 8g
Carbohydrates: 88g
Cholesterol:
9mg Sodium: 991mg
Protein:
13g
Fiber:8g % Cal. from Fat:
15% %
Cal.
from
Carbs:
75%
Beef Satays Recipe
Source: The Barbecue Cookbook
Serves 6
Other necessary recipes:
Satay Sauce
RECIPE INGREDIENTS
2 pound rump or boneless sirloin steak1 quantity Satay
Sauce (see recipe)
1/2 cup water
Grated rind and juice of 1/2 lemon1/2 teaspoon ground
coriander1/2 teaspoon ground cumin1 tablespoon soy
sauceSliced cucumberRaw onion rings
RECIPE METHOD
Trim steak and cut into 3/4 inch cubes. In a large bowl, mix
1/2 cup of the Satay Sauce with the water, lemon rind and
juice, coriander, cumin and soy sauce. Add beef cubes and
stir well to coat. Cover and leave at room temperature 1
hour, or refrigerate for several hours until required. Soak 18
bamboo satay sticks in hot water for 12 hours.
When required for cooking, thread 56 beef cubes close
together towards one end of satay sticks, leaving a section of
stick free of meat. Place over direct heat and barbecue for
810 minutes, searing first on high heat. Complete cooking
over medium heat, basting occasionally with marinade.
Serve immediately on a bed of sliced cucumber and onion
rings with remainder of Satay Sauce and a bowl of boiled rice
served separately if desired.
Recipe reprinted by permission of Weldon Russell. All rights
reserved.
Nutrition Facts
Serves 6
Facts per Serving
Calories: 500 Fat: 32g Carbohydrates: 12g
Cholesterol:
102mg
Sodium: 387mg
Protein: 46g
Fiber:5g % Cal. from Fat:
58% %
Cal.
from
Carbs:
10%
BasmatiRice Salad with Cauliflower and Potatoes
Recipe
Source: Quick from Scratch Vegetable Main Dishes
Serves 4
Garlic, fresh ginger, mustard and a medley of spices spark
the hallowed Indian combination cauliflower, potatoes and
rice. Serve it at room temperature, either alone or with a
simple side of sliced tomatoes.
RECIPE INGREDIENTS
For the Rice:
1 1/2 cups basmati rice, rinsed2 tablespoons plain yogurt
For the Vegetables:
3 tablespoons cooking oil
2 onions, sliced thin2 cloves garlic, minced1 tablespoon
minced fresh ginger3/4 teaspoon dry mustard1/4 teaspoon
ground cumin1/4 teaspoon cayenne pepper1/4 teaspoon
ground coriander1/8 teaspoon ground cloves2 teaspoons
salt1 head cauliflower (about 2 pounds), cut into small florets
1 pound baking potatoes (about 2), peeled and cut into
1/2inch dice
3 tablespoons raisins3 to 4 tablespoons cider vinegar or wine
vinegar3 1/2 cups water
1/2 cup chopped cilantro
4 scallions including green tops, chopped
RECIPE METHOD
FOR THE RICE:
Bring a medium pot of salted water to a boil. Stir in the rice;
boil until just done, 10 to 15 minutes. Drain and transfer to a
large bowl. Let the rice cool slightly and then stir in the
yogurt.
FOR THE VEGETABLES:
Meanwhile, in a large frying pan, heat the oil over moderate
heat. Add the onions and cook, stirring occasionally, until
translucent, about 5 minutes. Add the garlic, ginger,
mustard, cumin, cayenne, coriander, cloves, and 1 3/4
teaspoons of the salt and cook, stirring, for 1 minute. Stir in
the cauliflower, potatoes, and raisins and coat with the
spices. Add 2 tablespoons of the vinegar and the water and
bring to a boil. Reduce the heat and simmer, covered, until
the potatoes are almost tender, about 10 minutes. Uncover,
REAL INDIAN FOOD

raise the heat, and simmer until almost no liquid remains in

the pan, about 10 minutes more.
TO SERVE:
Add the vegetables to the rice. Stir in the remaining 1/4
teaspoon of salt, 1 tablespoon vinegar, the cilantro, and
scallions. Taste the salad and, if necessary, add the
remaining 1 tablespoon vinegar.
WINE RECOMMENDATION:
Basmati's spice and jasmine aromas suggest a floral Vouvray
from France's Loire Valley. You'll need a demisec to stand up
to the spices here.
Recipe reprinted by permission of Food and Wine. All rights
reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 561 Fat: 12g Carbohydrates: 104g
Cholesterol:
0mg Sodium: 1257mg
Protein:
14g
Fiber:11g % Cal. from Fat:
19% %
Cal.
from
Carbs:
74%
VillageStyle Carrots and Peas with Tofu Recipe
Source: Food & Wine
Serves 4
This vegetarian dish from the villages of the Punjab in
northwestern India is normally made with paneer, but
sometimes I take a shortcut and use tofu. Also, in this
version, I have added frozen peas. If you would prefer to use
fresh ones, cook them at the same time as the carrots. If the
fresh peas seem especially tender, add them after the
carrots have cooked for 10 minutes.
RECIPE INGREDIENTS
1/4 cup vegetable oil1 medium onion, finely chopped1
tablespoon minced peeled fresh ginger2 medium tomatoes,
finely chopped2 teaspoons garam masala2 teaspoons salt1/2
teaspoon cayenne pepper1/4 teaspoon turmeric1 pound
carrots, cut into 1/2inch dice1 pound boiling potatoes, peeled
and cut into 1/2inch dice
1 cup water
1/2 pound firm tofu or Homemade Paneer with Indian
Flavors, cut into 1/2 inch pieces
1 cup frozen baby peas (5 1/2 ounces)
RECIPE METHOD
In a large deep skillet, heat 3 tablespoons of the oil until
shimmering. Add the onion and cook over moderately high
heat, stirring occasionally, until lightly browned, about 5
minutes. Add the ginger and cook, stirring, until fragrant,
about 1 minute. Add the tomatoes, garam masala, salt,
cayenne and turmeric and cook until the mixture has
thickened slightly, about 4 minutes. Add the carrots,
potatoes and water and bring to a simmer. Cover and cook
over low heat until the vegetables are just tender, about 20
minutes.
Meanwhile, heat the remaining 1 tablespoon of oil in a large
nonstick skillet until shimmering. Add the tofu and cook over
moderately high heat, shaking the pan often, until golden all
over, about 5 minutes. Using a slotted spoon, add the tofu to
the curried vegetables along with the peas. Cover and cook
over low heat until the peas are tender and warmed through,
4 to 5 minutes. Serve hot.
WINE RECOMMENDATION:
The mild heat of this curry calls for a simple white wine with
just enough aromatic fruitiness to balance the spice. Look for
a California Viognier, such as the 1997 Smith & Hook, the
1997 R. H. Phillips EXP or the 1997 Bonterra.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 338 Fat: 16g Carbohydrates: 43g
Cholesterol:
0mg Sodium: 1358mg
Protein:
9g
Fiber:8g % Cal. from Fat:
43% %
Cal.
from
Carbs:
51%
Thoor Dhal with Tomato and Onion Recipe
Source: Food & Wine
4 Servings
Thoor dhal is a kind of legume seed, which looks like a flat,
beige split pea. Its rich, earthy taste makes it popular in
Kerala. My aunty finishes this dish by adding the classic
Keralan seasoning blend of mustard seeds, curry leaves and
dried red chiles, sizzled together in oil.
RECIPE INGREDIENTS
1 cup thoor dhal (7 ounces)
44

1/4 teaspoon turmeric2 1/2 cups water

2 Serrano or Thai chiles, cut in half lengthwise1 small onion,
thinly sliced
1 teaspoon minced garlic1 teaspoon minced fresh ginger1
tomato, coarsely chopped
1 1/4 teaspoons salt
2 tablespoons vegetable oil1/2 teaspoon mustard seeds
10 curry leaves or 2 bay leaves2 dried red chiles
RECIPE METHOD
In a medium saucepan, combine the thoor dhal and turmeric
with the water and bring to a boil. Cover and cook over low
heat until tender but not mushy, about 30 minutes. Add the
serrano chiles, onion, garlic and ginger and simmer until the
onion is softened, about 5 minutes. Add the tomato and salt
and simmer until the tomato is softened.
In a small skillet, combine the oil, mustard seeds, curry
leaves and dried red chiles. Cover and cook over moderately
high heat until the seeds pop. Stir the spices into the dhal
and serve.
SERVE WITH: Boiled rice
Recipe reprinted by permission of Food and Wine. All rights
reserved.
Nutrition Facts
4 Servings
Facts per Serving
Calories: 267 Fat: 12g Carbohydrates: 25g
Cholesterol:
0mg Sodium: 738mg
Protein:
19g
Fiber:7g % Cal. from Fat:
40% %
Cal.
from
Carbs:
37%
Spicy Indian Burgers Recipe
Source: Wild Oats Natural Marketplace
Serves 2
There's nothing like a burger plain or with cheese, but if you
get bored with the basics, try our more worldly version.
These burgers are full of flavor and sure to make your grill
sizzle like it's never sizzled before.
RECIPE INGREDIENTS
1/2 cup plain lowfat yogurt1/3 cup organic cucumber,
chopped1/4 cup organic onion, finely chopped1 medium
fresh jalapeno pepper, chopped1 tablespoon fresh mint or 1
teaspoon dried mint, chopped1/2 teaspoon ground cumin1/2
teaspoon minced garlic or 1/8 teaspoon garlic powder
1/4 teaspoon salt8 ounces lean ground beef or turkey
RECIPE METHOD
Make sauce by mixing yogurt and cucumber in a small bowl.
Refrigerate until ready to serve.
Combine onion, jalapeno, mint, cumin, garlic and salt in a
medium bowl, then add the ground beef, mixing all
ingredients well. Form beef mixture into two 3/4 inch
burgers. Grill burgers over medium heat on the rack of an
uncovered grill for 14 to 18 minutes or until meat is no
longer pink, turning once. Top each burger with sauce and
serve.
WILD IDEA: Spice up these burgers with a bit of chutney or
curry.
Recipe reprinted by permission of Wild Oats Natural
Marketplace. All rights reserved.
Sothy with Rice Noodles Recipe
Source: Food & Wine
4 Servings
This Sri Lankan dish, a coconut curry, is one that my family
has been making for many years. It's usually served with
homemade rice noodles called iddyappam, but I've found
rice sticks make a simple substitute. It's important, however,
to get rice sticks the thickness of angel hair pasta, between
vermicelli and fine spaghetti. I suggest making this only
when fresh curry leaves are available.
RECIPE INGREDIENTS
1 1/2 cups canned unsweetened coconut milk1/2 cup thinly
sliced shallots2 serrano or Thai chiles, cut in half
lengthwise1/8 teaspoon turmeric14 curry leaves
Water
8 ounces rice sticks (see Note)1 tablespoon vegetable oil1/4
teaspoon mustard seeds
1 dried red chile1 tablespoon fresh lime juice
RECIPE METHOD
In a medium saucepan, combine 1 cup of the coconut milk
with the shallots, serrano chiles and turmeric. Add 8 of the
curry leaves, 1/2 teaspoon of salt and 1 cup of water and
simmer over moderate heat until thick and the shallots are
softened, about 15 minutes. Add the remaining 1/2 cup of
REAL INDIAN FOOD

coconut milk and bring just to a simmer. Cover and remove

from the heat.
Meanwhile, bring a large pot of water to a boil. Add the rice
sticks and 1/2 teaspoon of salt, return to a boil and cook,
stirring occasionally, until al dente, about 5 minutes. Drain
well and divide the noodles among 4 bowls.
In a small skillet, combine the oil, mustard seeds, dried red
chile and the remaining 6 curry leaves. Cover and cook over
moderately high heat until the mustard seeds pop. Stir the
spice mixture into the sauce along with the lime juice and a
generous pinch of salt. Spoon the sauce over the warm rice
noodles and serve immediately.
NOTES: Rice sticks are available at Asian groceries and
large supermarkets.
Recipe reprinted by permission of Food and Wine. All rights
reserved.
Nutrition Facts
4 Servings
Facts per Serving
Calories: 469 Fat: 25g Carbohydrates: 56g
Cholesterol:
0mg Sodium: 16mg
Protein:
7g
Fiber:4g % Cal. from Fat:
48% %
Cal.
from
Carbs:
Shrimp with Red Curry and Basil Recipe
Source: McCormick
Makes 6 (3/4 cup) servings
This quick and easy shrimp recipe, created by Chef Paul
Kahan of the Blackbird in Chicago, has a gentle Asian flavor.
The addition of just 1/2 cup sour cream blends the flavors
perfectly.
RECIPE INGREDIENTS
1 tablespoon butter2 pounds large shrimp, 1620 count per
pound, peeled and deveined
2 green onions, thinly sliced2 cloves garlic, thinly sliced1 cup
white
wine1
1/2
teaspoons
McCormick
Gourmet
Collection Red Curry Powder
1 teaspoon fresh lime juice4 large fresh basil leaves, rolled
lengthwise and thinly sliced
1 teaspoon salt1 teaspoon sugar1/2 cup sour cream
RECIPE METHOD
In a large nonstick skillet, melt butter over medium heat.
Add shrimp, green onions and garlic; saut 3 minutes.
Stir in wine and cover. Cook on high heat 23 minutes or until
shrimp turn pink. Remove shrimp and keep warm.
Add red curry powder, lime juice, basil, salt, sugar and sour
cream to skillet. Simmer 2 minutes over low heat. Return
shrimp to pan. Warm gently. Serve over rice or noodles.
Recipe reprinted by permission of McCormick. All rights
reserved.
Nutrition Facts
Makes 6 (3/4 cup) servings
Facts per Serving
Calories: 183 Fat: 7g
Carbohydrates: 3g
Cholesterol:
252mg
Sodium: 695mg
Protein: 27g
Fiber:0g % Cal. from Fat:
34% %
Cal.
from
Carbs:
7%
Sauteed Chicken with Fresh Tomato Chutney Recipe
Source: Cooking at a Glance Chicken
Makes 4 servings
Chutney is a catchall term used for any number of pickled
fruit or vegetable combinations. Usually chutneys are highly
spiced, as is this streamlined version. Helpful Hints:
Chicken, Sauteing
RECIPE INGREDIENTS
For Chicken:
2 pounds chicken thighs, skinned, if desired1 tablespoon
cooking oil
For Chutney:
2 medium tomatoes, peeled, seeded, and chopped
2 tart cooking apples, chopped1 jalapeno pepper, seeded
and finely chopped1/4 cup currants or raisins1/2 cup
chopped red sweet pepper1/4 cup chopped onion1/4 cup
cider vinegar1 tablespoon sugar2 teaspoons grated
gingerroot1/4 teaspoon salt
RECIPE METHOD
FOR CHICKEN: Rinse chicken; pat dry. In a large skillet heat
cooking oil over mediumhigh heat. Add chicken thighs and
brown quickly on both sides. Spoon off fat.
FOR CHUTNEY: In a large mixing bowl stir together tomatoes,
apples, jalapeno pepper, currants or raisins, red sweet
pepper, onion, vinegar, sugar, gingerroot, and salt. Add to
45

the skillet with the chicken. Bring to boil; reduce heat. Cover
and simmer for about 3540 minutes, or till chicken is tender
and no pink remains. Remove chicken from skillet; keep
warm. Boil tomatoapple mixture, uncovered, for about 5
minutes, or till thickened. Serve with chicken.
Recipe reprinted by permission of Weldon Owen. All rights
reserved.
Nutrition Facts
Makes 4 servings
Facts per Serving
Calories: 374 Fat: 13g Carbohydrates: 19g
Cholesterol:
188mg
Sodium: 348mg
Protein: 46g
Fiber:3g % Cal. from Fat:
31% %
Cal.
from
Carbs:
20%
Shrimp in Coconut Milk Recipe
Source: Quick from Scratch Herbs
Serves 4
Coconut and cilantro are a popular duo. The herb is a
favorite in India and shows up in coconut chutneys and in
many of southern India's coconut curries, such as this one.
Serve the shrimp with steamed rice, preferably basmati.
WINE RECOMMENDATION
Sparkling wines go well with a wide variety of dishes. For an
unexpected treat with this exotic curry, serve a goodquality
bubbly from California.
RECIPE INGREDIENTS
1/4 cup cooking oil2 onions, chopped fine4 cloves garlic,
minced2 tablespoons minced fresh ginger2 tablespoons
ground coriander1/4 teaspoon ground cumin1/4 teaspoon
cinnamon1/8 teaspoon cayenne1/8 teaspoon turmeric1 cup
drained whole canned tomatoes, cut into 1/2inch pieces
(from a 15ounce can)
2 1/2 cups canned unsweetened coconut milk (from two
15ounce cans)
1/2 cup water
1 1/4 teaspoons salt1 1/2 pounds large shrimp, shelled3/4
cup chopped cilantroLime wedges, for serving
RECIPE METHOD
In a large frying pan, heat the oil over moderately high heat.
Add the onions and cook, stirring frequently, until golden,
about 5 minutes. Add the garlic and ginger and cook,
stirring, for 2 minutes.
Add the coriander, cumin, cinnamon, cayenne, and turmeric
and cook, stirring, for 30 seconds. Add the tomatoes and
cook, stirring, for 1 minute. Add the coconut milk, water, and
salt and bring to a simmer. Reduce the heat and cook at a
low boil, stirring frequently, until thickened, 5 to 10 minutes.
Add the shrimp to the pan. Reduce the heat to low and bring
to a simmer. Cook, stirring occasionally, until the shrimp are
just done, 3 to 5 minutes. Remove from the heat and stir in
the cilantro. Serve with the lime wedges.
Recipe reprinted by permission of Food and Wine. All rights
reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 566 Fat: 45g Carbohydrates: 14g
Cholesterol:
242mg
Sodium: 1039mg
Protein: 31g
Fiber:4g % Cal. from Fat:
72% %
Cal.
from
Carbs:
10%
Broiled Baby Eggplant Salad with Cumin, Coriander
and Yogurt Dressing Recipe
Source: Salads Cooking With Style
Serves 6
RECIPE INGREDIENTS
11 oz baby eggplants5 oz cherry tomatoes, halved3
tablespoons olive oil2 tablespoons red wine vinegar1 clove
garlic, crushedSalt and freshly ground black pepper
FOR DRESSING:
1/4 cup plain yogurt1/4 cup sour cream1 clove garlic1/2
teaspoon freshly grated ginger1/2 teaspoon salt1/2 teaspoon
ground cumin1 tablespoon finely chopped fresh coriander,
plus sprigs of fresh coriander for garnish
RECIPE METHOD
Preheat the broiler (grill).
Using a sharp knife, slice the eggplant lengthwise into 3 or 4
segments, leaving the stem section intact. Fan out the slices.
Brush with a little oil and broil (grill) on both sides until the
eggplant is tender and slightly golden, 34 minutes.
Arrange the eggplants and the cherry tomatoes on a serving
platter. Combine the olive oil, vinegar, garlic and salt and
REAL INDIAN FOOD

pepper in a small bowl. Whisk until well blended. Drizzle over

the eggplants and tomatoes and allow to cool to room
temperature.
FOR DRESSING: Combine all the dressing ingredients in a
bowl and stir until thoroughly blended.
Just before serving, spoon some of the dressing over the
eggplant and tomatoes. Garnish with fresh coriander
(cilantro) sprigs.
Recipe reprinted by permission of Weldon Russell. All rights
reserved.
Nutrition Facts
Serves 6
Facts per Serving
Calories: 111 Fat: 9g
Carbohydrates: 7g
Cholesterol:
5mg Sodium: 599mg
Protein:
2g
Fiber:2g % Cal. from Fat:
73% %
Cal.
from
Carbs:
25%
Chicken, Avocado and Mango Salad with Creamy Curry
and Macadamia Dressing Recipe
Source: Salads Cooking With Style
Serves 4
RECIPE INGREDIENTS
FOR DRESSING:
3 tablespoons olive oil1 onion, finely chopped2 teaspoons
curry powder1 tablespoons apricot jelly or jam1 tablespoon
mango chutney1/4 cup unsalted macadamia nuts2
tablespoons raspberry vinegar1/2 cup mayonnaise1/4 cup
light cream
4 skinless, boneless, single chicken breasts, poached
1 bunch arugula, washed and stemmed2 large mangoes,
peeled, pitted and sliced2 large avocados, peeled, pitted and
sliced1 bunch fresh chives, cut into 2 inch lengths, for
garnish
RECIPE METHOD
FOR DRESSING: Heat 1 tablespoon of the oil over medium
heat in a small saucepan. Add the onion and cook until
translucent. Add the curry powder and cook, stirring, for 1
minute. Remove from the heat and stir in the apricot jelly or
jam and mango chutney, mixing well. Set aside until cool.
In a blender or food processor, process the macadamia nuts
briefly until chopped, add the remaining oil and the vinegar
and process until well combined.
Add the nut mixture to the cooled onion mixture. Stir in the
mayonnaise and cream. Mix well.
Slice the cooked chicken breasts lengthwise into 5 or 6
strips, Combine the arugula, chicken, mango and avocado on
individual serving dishes. Spoon some of the dressing on to
each serving.
Garnish with the chives and serve immediately.
Recipe reprinted by permission of Weldon Russell. All rights
reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 922 Fat: 61g Carbohydrates: 39g
Cholesterol:
163mg
Sodium: 417mg
Protein: 60g
Fiber:9g % Cal. from Fat:
60% %
Cal.
from
Carbs:
17%
Chickpea Salad with Fresh Herb Vinaigrette Recipe
Source: Salads Cooking With Style
Serves 46
RECIPE INGREDIENTS
1 cup dried chickpeas (garbanzos)2 medium tomatoes,
skinned3 1/2 oz (100 g) black olives, pitted and sliced1
purple (Spanish) onion, cut into fine rings
FOR DRESSING:
5 tablespoons olive oil2 tablespoons red wine vinegar1
tablespoon fresh lemon juice1 clove garlic, crushed1
tablespoon finely chopped flatleaf (continental) parsley1
tablespoon finely chopped fresh thyme1 tablespoon finely
chopped fresh rosemary1/2 teaspoon sugarSalt and freshly
ground black pepper
RECIPE METHOD
Soak the chickpeas in cold water overnight. Drain.
Cook in boiling salted water until tender, about 1 hour. Drain
and refresh under cold water.
Halve the tomatoes, remove the seeds and chop finely.
Combine the chickpeas, tomato, olives, and onion.
FOR DRESSING: Combine all of the dressing ingredients in
a small bowl and whisk until thoroughly combined. Pour the
46

dressing over the salad and mix until the ingredients are
combined and well coated with dressing.
Serve at room temperature as an accompaniment, or as part
of an antipasto selection.
Recipe reprinted by permission of Weldon Russell. All rights
reserved.
Nutrition Facts
Serves 46
Facts per Serving
Calories: 253 Fat: 16g Carbohydrates: 23g
Cholesterol:
0mg Sodium: 530mg
Protein:
6g
Fiber:6g % Cal. from Fat:
57% %
Cal.
from
Carbs:
36%
Chickpea Salad with Fresh Herb Vinaigrette Recipe
Source: Salads Cooking With Style
Serves 46
RECIPE INGREDIENTS
1 cup dried chickpeas (garbanzos)2 medium tomatoes,
skinned3 1/2 oz (100 g) black olives, pitted and sliced1
purple (Spanish) onion, cut into fine rings
FOR DRESSING:
5 tablespoons olive oil2 tablespoons red wine vinegar1
tablespoon fresh lemon juice1 clove garlic, crushed1
tablespoon finely chopped flatleaf (continental) parsley1
tablespoon finely chopped fresh thyme1 tablespoon finely
chopped fresh rosemary1/2 teaspoon sugarSalt and freshly
ground black pepper
RECIPE METHOD
Soak the chickpeas in cold water overnight. Drain.
Cook in boiling salted water until tender, about 1 hour. Drain
and refresh under cold water.
Halve the tomatoes, remove the seeds and chop finely.
Combine the chickpeas, tomato, olives, and onion.
FOR DRESSING: Combine all of the dressing ingredients in
a small bowl and whisk until thoroughly combined. Pour the
dressing over the salad and mix until the ingredients are
combined and well coated with dressing.
Serve at room temperature as an accompaniment, or as part
of an antipasto selection.
Recipe reprinted by permission of Weldon Russell. All rights
reserved.
Nutrition Facts
Serves 46
Facts per Serving
Calories: 253 Fat: 16g Carbohydrates: 23g
Cholesterol:
0mg Sodium: 530mg
Protein:
6g
Fiber:6g % Cal. from Fat:
57% %
Cal.
from
Carbs:
36%
BananaYogurt Relish Recipe
Source: The Bombay Cafe
Serves 8
The creamy sweetness of the banana in the cool yogurt
balances the spiciness of many Indian dishes beautifully.
RECIPE INGREDIENTS
2 cups yogurt12 serrano chilis, sliced into thin rounds1
tablespoon chopped cilantro1 1/2 tablespoons sugar1/2
teaspoon salt1/4 teaspoon cayenne
1 teaspoon ground roasted cumin*2 ripe bananas, peeled
and sliced into thin rounds
RECIPE METHOD
Mix the yogurt with the chilis, cilantro, sugar, salt, cayenne
and roasted ground cumin. Taste and add small amounts of
sugar or cayenne if desired. Add the bananas and set aside
in a cool place for an hour.
*NOTE: To roast cumin, put seeds in a small, dry skillet over
high heat, shaking the pan constantly until the seeds toast to
a dark brown. Once the seeds begin to color, they can burn
rapidly, so watch carefully. Let them cool for a minute or two.
Pulverize in a mortar and pestle. One tablespoon of seeds
yields about 1 1/2 tablespoons of powder. Store extra
roasted ground cumin in an airtight jar for one week.
Nutrition Facts
Serves 8
Facts per Serving
Calories: 79
Fat: 1g
Carbohydrates: 14g
Cholesterol:
4mg Sodium: 190mg
Protein:
4g
Fiber:1g % Cal. from Fat:
11% %
Cal.
from
Carbs:
71%
Garam Masala Recipe
Source: Outdoor Entertaining
REAL INDIAN FOOD

Makes 1 cup
For maximun freshness, store in an airtight jar in the
refrigerator.
RECIPE INGREDIENTS
3/4 cup coriander seeds1/3 cup cumin seeds1/3 cup black
peppercorns18 whole clovesSeeds from 20 green cardamom
pods2 cinnamon sticks1/2 nutmeg, grated
RECIPE METHOD
Spread the coriander seeds, cumin seeds and peppercorns in
a baking pan and toast in a hot oven for about 8 minutes, or
until aromatic. Transfer to a spice grinder and grind to a fine
powder. Place in a jar.
Add the remaining spices to the grinder and grind finely. Mix
with the first batch, close the container and shake vigorously
to mix thoroughly. Will keep for 23 months.
Serving Size = 1 Tablespoon
Recipe reprinted by permission of Weldon Russell. All rights
reserved.
Nutrition Facts
Makes 1 cup
Facts per Serving
Calories: 34
Fat: 1g
Carbohydrates: 6g
Cholesterol:
0mg Sodium: 8mg Protein: 1g
Fiber:3g % Cal. from Fat:
26% %
Cal.
from
Carbs:
71%
Red Coconut Chutney Recipe
Source: Food & Wine
Makes about 3/4 cup
Here's a variation on the white coconut chutney usually
served with Dosas.
RECIPE INGREDIENTS
1 dried red chile, stemmed1/2 cup water
1/2 cup plus 2 tablespoons finely grated dried unsweetened
coconut1 tablespoon minced shallot1 tablespoon plain
yogurt1/2 teaspoon minced serrano or Thai chile1/2
teaspoon minced fresh ginger1/2 teaspoon fresh lemon
juice1/2 teaspoon salt
1 tablespoon vegetable oil1/4 teaspoon mustard seeds
4 curry leaves or 1 bay leaf
RECIPE METHOD
In a small saucepan, combine the dried red chile with the
water and bring to a boil. Remove from the heat and let
stand for 10 minutes. Drain the chile, reserving the liquid. In
a blender, combine the red chile with the coconut, shallot,
yogurt, serrano chile, ginger, lemon juice, salt and enough of
the reserved soaking liquid to make the mixture thick but
pourable.
In a large skillet, heat the oil. Add the mustard seeds and
curry leaves, cover and cook over moderately high heat until
the mustard seeds begin to pop. Stir in the coconut mixture
and remove from the heat. Transfer to a serving bowl and
serve at room temperature.
MAKE AHEAD: The chutney can stand at room temperature
for up to 3 hours.
Serving Size = 2 tablespoons
Recipe reprinted by permission of Food and Wine. All rights
reserved.
Nutrition Facts
Makes about 3/4 cup
Facts per Serving
Calories: 78
Fat: 8g
Carbohydrates: 3g
Cholesterol:
0mg Sodium: 199mg
Protein:
1g
Fiber:1g % Cal. from Fat:
92% %
Cal.
from
Carbs:
15%
Minted Coconut Chutney Recipe
Source: The Barbecue Cookbook
Serves 8
When serving Indian food, it is always nice to serve a variety
of chutneys, and this one is delicious. Also, you can use this
chutney to dress up any leftover grilled meat or chicken.
Serve with a simple salad dressed with a quickmix
vinaigrette.
RECIPE INGREDIENTS
1 1/2 oz fresh mint leaves1 medium onion, cut into fourths1
oz. flaked unsweetened coconut1/4 teaspoon black mustard
seeds (optional)1/4 cup white wine vinegar2 tablespoons
sugar
RECIPE METHOD
Chop the mint finely in a food processor. Remove and set
aside. Place the onion quarters in the food processor and
chop to a smooth paste. Add the coconut, the mustard seeds
(if using), white wine vinegar, sugar, and salt to taste.
47

Process until well mixed. Spoon into a serving bowl and stir
in the mint.
Recipe reprinted by permission of Cooking.com. All rights
reserved.
Nutrition Facts
Serves 8
Facts per Serving
Calories: 35
Fat: 1g
Carbohydrates: 6g
Cholesterol:
0mg Sodium: 2mg Protein: 0g
Fiber:0g % Cal. from Fat:
26% %
Cal.
from
Carbs:
69%
Goan CurriedFish Stew Recipe
Source: Quick from Scratch Fish
Serves 4
From Goa, a tropical area on the southern coast of India
where coco palms are plentiful and fresh seafood abundant,
comes this fish stew flavored with hot peppers, lemon juice,
and coconut milk. Goans use a local flatfish called pomfret,
similar to our sole, and serve the stew with plenty of rice. If
you've never tried Goan cuisine, this is the place to start.
The stew is delectable.
WINE RECOMMENDATION:
The spiciness and creaminess of this stew will be best
accompanied by either beer or a bottle of acidic white wine
with enough flavor to stand up to the coconut milk and heat.
Try a Vouvray or other wine made from chenin blanc from the
Loire Valley in France.
RECIPE INGREDIENTS
2 pounds sole fillets, cut into 1inch pieces1/4 cup lemon juice
(from about 1 lemon)1 1/4 teaspoons salt2 cloves garlic,
smashed4 teaspoons chopped fresh ginger1 cup canned
unsweetened coconut milk1 tablespoon ground coriander1
teaspoon ground cumin1 teaspoon brown sugar1/2 teaspoon
freshground black pepper1/4 teaspoon turmeric1/8 teaspoon
cayenne pepper3 tablespoons cooking oil1 onion, chopped1
tomato, chopped
4 jalapeno peppers, seeds and ribs removed, minced
3/4 cup water
RECIPE METHOD
In a glass or stainlesssteel container, combine the sole,
lemon juice, and 1/2 teaspoon of the salt. Let marinate at
least 10 minutes.
In a blender, puree the garlic and ginger with the coconut
milk, coriander, cumin, brown sugar, black pepper, turmeric,
and cayenne.
In a large saucepan, heat the oil over moderate heat. Add
the onion; cook, stirring occasionally, until golden, about 5
minutes. Add the tomato and cook, stirring occasionally, until
soft, about 5 minutes. Add the coconut mixture, the
jalapenos, the water, and the remaining 3/4 teaspoon salt
and bring slowly almost to a simmer, stirring frequently.
Add the fish and 1 tablespoon of the marinade. Bring to a
simmer and continue simmering until the fish is just done, 1
to 2 minutes.
Recipe reprinted by permission of Food and Wine. All rights
reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 448 Fat: 26g Carbohydrates: 11g
Cholesterol:
109mg
Sodium: 924mg
Protein: 45g
Fiber:3g % Cal. from Fat:
52% %
Cal.
from
Carbs:
10%
Indian SplitPea and Vegetable Soup Recipe
Source: Quick from Scratch Soups and Salads
Carrots, white potatoes, and spinach are our vegetables of
choice here, but you could try green beans, zucchini,
cauliflower, or sweet potatoes. Another option: Pass some
plain yogurt at the table to stir into each serving for a touch
of tang.
WINE RECOMMENDATION:
A simple, straightforward, fruity Beaujolais will make a fine
accompaniment to this soup. Its vivid cherry and berry
flavors will contrast and highlight, not compete with, the
earthiness of the dish.
RECIPE INGREDIENTS
1 10ounce package frozen chopped spinach1 cup yellow or
green split peas9 cups water, more if needed
2 1inch pieces fresh ginger, peeled, 1 piece chopped
1 3/4 teaspoons salt2 tablespoons butter1 jalapeno pepper,
seeds and ribs removed, minced
REAL INDIAN FOOD

1/4 teaspoon turmeric1 tablespoon ground coriander1 1/2

teaspoons ground cumin4 carrots, cut into 1/4inch slices1
pound boiling potatoes (about 3), peeled and cut into 1/2inch
cubes
RECIPE METHOD
Remove the spinach from the freezer. In a medium
saucepan, combine the split peas, 3 cups of the water, the
unchopped piece of ginger, and 1/2 teaspoon of the salt.
Bring to a boil. Reduce the heat and simmer, covered,
stirring frequently, until the split peas are tender, about 30
minutes. Add more water if necessary to keep the peas from
sticking to the pan.
Meanwhile, in a large pot, melt the butter over moderately
low heat. Stir in the chopped ginger, the jalapeno, turmeric,
coriander, cumin, carrots, potatoes, and the remaining 11/4
teaspoons salt. Add the remaining 6 cups water. Bring to a
boil. Reduce the heat and simmer, stirring occasionally, until
the vegetables are almost tender, about 10 minutes. Stir in
the spinach and simmer 5 minutes longer.
Remove the whole piece of ginger from the cooked split peas
and then stir the split peas into the soup. Simmer the soup
for 5 minutes, stirring occasionally.
Recipe reprinted by permission of Food and Wine. All rights
reserved.
Nutrition Facts
Facts per Serving
Calories: 146 Fat: 3g
Carbohydrates: 25g
Cholesterol:
6mg Sodium: 437mg
Protein:
7g
Fiber:2g % Cal. from Fat:
18% %
Cal.
from
Carbs:
68%
Callaloo Recipe
Source: Food & Wine
6 Servings
Callaloo is the name of this traditional West Indian soup as
well as of the large fanshaped leafy greenssometimes called
dasheen leaves or taro root leavesthat are its chief
component. The greens taste like a cross between spinach
and cabbage.
RECIPE INGREDIENTS
2 tablespoons unsalted butter2 tablespoons vegetable oil1
medium onion, coarsely chopped2 tablespoons coarsely
chopped garlic4 slices of bacon, coarsely chopped1 pound
callaloo (see Note) or spinach, stemmed, leaves cut into
1/2inch ribbons
1/2 cup plus 2 tablespoons basil1/2 cup flatleaf parsley
leaves2 tablespoons celery leaves4 cups water
1/2 cup heavy cream
RECIPE METHOD
In a large saucepan, melt the butter in the oil. Add the onion
and cook over moderate heat until softened, about 3
minutes. Add the garlic and cook, stirring, until softened but
not browned, about 2 minutes. Add the bacon and cook,
stirring frequently, until the fat is rendered, about 5 minutes.
Add the callaloo, basil, parsley and celery leaves and cook
over moderately high heat, stirring occasionally, until the
greens are wilted and barely tender, about 7 minutes.
Add the water to the saucepan and bring to a boil. Cover and
cook over moderate heat until the greens are soft, about 10
minutes. Puree the soup in batches in a blender until
perfectly smooth. Return the soup to the saucepan; add the
cream and season with salt and pepper. Bring to a simmer
and then serve in soup plates.
MAKE AHEAD:
The soup can be refrigerated for up to 1 day.
NOTES:
Callaloo leaves are available in West Indian and Asian
markets.
WINE RECOMMENDATION:
A simple, dry white, like the 1995 Chalk Hill Sauvignon Blanc,
pairs well with the fresh taste of the greens.
Recipe reprinted by permission of Food and Wine. All rights
reserved.
Nutrition Facts
6 Servings
Facts per Serving
Calories: 254 Fat: 25g Carbohydrates: 6g
Cholesterol:
48mg
Sodium: 131mg
Protein: 4g
Fiber:1g % Cal. from Fat:
89% %
Cal.
from
Carbs:
9%
A Light, Cold Yogurt Soup Recipe
Source: Madhur Jaffrey's Quick & Easy Indian Cooking
48

Serves 4
A light, delightful cold soup for a warm summer day. And, it
needs no cooking! I tend to make mine with lowfat yogurt
but you could just as easily use the creamier variety.
If you are in a hurry, you could chop up the tomato without
peeling it, but it is preferableand it does not take that
much longerto peel and seed it first. To do this, just toss a
large tomato into boiling water for 15 seconds and then
remove the skin. Cut the tomato in half, crosswise, and
gently squeeze out all the seeds. Now dice the shell.
If you are using homemade chicken stock for this recipe,
make sure that it comes straight out of the refrigerator.
Strain it so that no particles of congealed fat fall into the
soup.
RECIPE INGREDIENTS
2 1/2 cups plain yogurt4 cups chicken stock1/2 teaspoon
peeled and very finely grated fresh ginger1/2 cup peeled and
finely diced cucumber1/2 cup peeled, seeded, and finely
diced tomato
1/8 teaspoon cayenne pepper2 teaspoons finely chopped
fresh mint or cilantro, or a mixture of bothSalt to tasteFreshly
ground black pepper
RECIPE METHOD
Put the yogurt in a bowl. Beat with a fork until smooth and
creamy. Slowly add the stock, mixing it as you do so. Add all
the remaining ingredients and mix. Refrigerate until needed.
Stir well before serving.
Recipe reprinted by permission of Chronicle. All rights
reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 135 Fat: 2g
Carbohydrates: 13g
Cholesterol:
9mg Sodium: 280mg
Protein:
14g
Fiber:0g % Cal. from Fat:
13% %
Cal.
from
Carbs:
39%
Yellow Moong Dal with Tomatoes Recipe
Source: Cooking.com
Serves 6
RECIPE INGREDIENTS
1 cup Yellow Moong Bean Lentils1 teaspoon salt2 Serrano
green chilis, sliced in half lengthwise23 cloves garlic, thinly
sliced1 1/2 inch piece of ginger, peeled and minced2 small
tomatoes, diced1 tablespoon ghee or clarified butter (or use
oil for less fat)
1 teaspoon cumin seeds1/2 teaspoon cayenneCilantro, for
garnish
RECIPE METHOD
Pick over lentils and wash several times. Soak for 2030
minutes in water to cover.
Drain the lentils, place in a 4quart saucepan with 4 cups
water. Bring to a full boil, skimming off all the foam that
rises. Lower heat to medium low and add the salt. Partially
cover and cook for 1012 minutes till the lentils start to split
open. Add more hot water if the dal has thickened too much
and starts to adhere to the bottom of the pan. Remove from
fire and set aside.
Heat the ghee in a small skillet and add the cumin seeds.
When they stop sizzling remove them and add the cayenne,
chilis, garlic and ginger. Stir for a minute. Add the tomatoes
and cook stirring for another two to three minutes.
Add the tomato mixture to the cooked lentils. Using a little
hot water, scrape all the spices from the skillet and add to
the lentils. Put the lentils back on the fire and cook on low
heat till just boiling. Garnish with cilantro and serve hot.
Recipe created exclusively for Cooking.com by Neela Paniz.
Nutrition Facts
Serves 6
Facts per Serving
Calories: 138 Fat: 3g
Carbohydrates: 20g
Cholesterol:
5mg Sodium: 395mg
Protein:
9g
Fiber:10g % Cal. from Fat:
20% %
Cal.
from
Carbs:
58%
Homemade Paneer with Indian Flavors Recipe
Source: Food & Wine
Makes eight ounces Eight Servings
Known almost universally by its Indian name, paneer, this
cheese is so easy and fast to make at home that I am
surprised more people do not do it. Think of it as Indianstyle
farmer cheese.
RECIPE INGREDIENTS
REAL INDIAN FOOD

1 teaspoon black peppercorns1/2 teaspoon cumin seeds2

quarts whole milk3 to 4 tablespoons distilled white vinegar
RECIPE METHOD
In a small, dry skillet, toast the peppercorns with the cumin
over moderate heat until fragrant, about 1 minute. Let cool,
then coarsely grind.
Set a large colander in the sink and line it with 3 layers of
moistened cheesecloth, leaving 2 inches of overhang all
around. In a large saucepan, bring the milk to a boil. Reduce
the heat to low, immediately add 3 tablespoons of the
vinegar and stir gently; the milk should separate into fluffy
curds and watery whey. If not, add another tablespoon of
vinegar. Pour the curds into the lined colander and let drain
for 10 minutes.
Gently stir the ground spices into the curds. Gather up the
corners of the cheesecloth and twist the cheese into a tight
ball, squeezing out as much liquid as possible. Tie the
cheesecloth with string, then transfer it to a work surface
with the twisted end of the cloth off to the side. Set a cutting
board on the cheese and weigh it down with heavy skillets or
large cans. Let the cheese stand until firm and dry, about 5
minutes. Remove the cheesecloth before refrigerating or
cutting the cheese.
The cheese can be wrapped in a damp towel and
refrigerated for up to 24 hours.
Serving size = 1 oz
Recipe reprinted by permission of Food and Wine. All rights
reserved.
Nutrition Facts
Makes eight ounces Eight Servings
Facts per Serving
Calories: 151 Fat: 8g
Carbohydrates: 12g
Cholesterol:
33mg
Sodium: 120mg
Protein: 8g
Fiber:0g % Cal. from Fat:
48% %
Cal.
from
Carbs:
32%
Spiced Indian Potatoes Recipe
Source: Le Cordon Bleu Home Collection Potatoes
Serves 4
These mildly spicy potatoes are an exotic alternative to
everyday side dishes. Try serving them cold with broiled
meats in place of potato salad.
RECIPE INGREDIENTS
1 pound small new potatoes2 tablespoons olive oil1 onion,
chopped1 teaspoon grated fresh ginger1/2 teaspoon ground
turmeric1 jalapeno chile, seeded and chopped1 teaspoon
ground cumin1 tablespoon chopped fresh cilantro leaves
RECIPE METHOD
Preheat the oven to 350 degrees F. Peel the thin skin from
the potatoes and place them in a large saucepan of salted
water. Bring to a boil, reduce the heat and simmer for 10
minutes. Drain the potatoes and set aside.
Heat the oil in a large skillet over medium heat, then cook
the onion for 2 minutes, or until translucent. Add the ginger
root, tumeric, hot pepper, cumin and a pinch of salt and cook
for 1 minute more, stirring constantly.
Add the potatoes and toss them in the spices until well
coated. Transfer to a baking dish, shaking any remaining
spice mixture over the top. Bake for about 20 minutes, or
until tender to the point of a sharp knife. Sprinkle with
cilantro just before serving. Serve hot or cold with broiled
meats and Indian dishes.
Recipe reprinted by permission of Tuttle Publishing/Periplus
Editions. All rights reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 182 Fat: 7g
Carbohydrates: 28g
Cholesterol:
0mg Sodium: 10mg
Protein:
3g
Fiber:3g % Cal. from Fat:
35% %
Cal.
from
Carbs:
62%
Saffron Rice with Cashews and Raisins Recipe
Source: Quick from Scratch Herbs
Serves 4
This rice is Indian inspired and so we call for traditional
basmati, but Texmati rice will give much the same effect,
and in fact any white rice is good made this way. Substitute
almonds for the cashews if you prefer.
RECIPE INGREDIENTS
1 1/2 cups basmati rice2 1/4 cups water
1 cinnamon stick, broken in half5 cloves2 bay leaves1/4
teaspoon crumbled saffron threads1 teaspoon salt2
49

tablespoons butter, softened1/4 cup chopped cashew

nuts1/4 cup raisins
RECIPE METHOD
Rinse the rice until the water runs clear. Put the rice in a
medium saucepan with the water, cinnamon stick, cloves,
bay leaves, saffron, and salt. Bring to a boil, reduce the heat
to low, and cook, covered, for 15 minutes. Remove from the
heat and let sit, without removing the lid, for 10 minutes.
With a fork, gently stir in the butter, cashews, and raisins.
Recipe reprinted by permission of Food and Wine. All rights
reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 403 Fat: 11g Carbohydrates: 71g
Cholesterol:
16mg
Sodium: 10mg
Protein: 8g
Fiber:3g % Cal. from Fat:
25% %
Cal.
from
Carbs:
70%
Turmeric Rice Recipe
Source: Madhur Jaffrey's Quick & Easy Indian Cooking
Serves 46
This yellow, lightly seasoned rice may be served with almost
any Indian meal.
RECIPE INGREDIENTS
2 cups basmati rice3 tablespoons vegetable oil3 whole
cloves1 bay leaf4 cardamom pods1inch stick cinnamon2
cloves garlic, peeled and finely chopped1/4 teaspoon ground
turmeric1 teaspoon salt2 tablespoons finely sliced chives or
the green part of green onions
RECIPE METHOD
Put the rice in a bowl and wash well in several changes of
water. Drain and leave in a strainer set over a bowl.
Put the oil in a heavy saucepan and set over mediumhigh
heat. When the oil is hot, put in the cloves, bay leaf,
cardamom pods, and cinnamon. Stir once or twice and put in
the garlic. As soon as the garlic turns medium brown, put in
the rice, turmeric, and salt. Stir gently for a minute. Now put
in 2 3/4 cups water and bring to a boil. Cover tightly, turn the
heat down very, very low, and cook for 25 minutes. Sprinkle
with chives before serving.
Recipe reprinted by permission of Chronicle. All rights
reserved.
Nutrition Facts
Serves 46
Facts per Serving
Calories: 304 Fat: 8g
Carbohydrates: 53g
Cholesterol:
0mg Sodium: 393mg
Protein:
5g
Fiber:2g % Cal. from Fat:
24% %
Cal.
from
Carbs:
70%
Red Lentils Tarka Recipe
Source: Madhur Jaffrey's Quick & Easy Indian Cooking
Serves 8
Indians tend to eat proteinrich legumes with many everyday
meals. Often these are prepared with just a flavoring, or
tarka, of whole cumin seeds, asafetida, and whole chilies
popped in hot oil or ghee. Mustard seeds and a choice of
garlic, curry leaves, onions, even tomatoes may be added to
this tarka. I have used red lentils here, partly because they
are sold by all health food shops and make the shopping
very easy, but mainly because they cook faster than most
other traditional dals (split peas). Serve this dish with plain
rice and a simple meat or vegetable. Yogurt relishes and
pickles make good accompaniments.
RECIPE INGREDIENTS
1 1/2 cups fresh lentils (masoor dal)1/2 teaspoon ground
turmeric1 1/4 to 1 1/2 teaspoons salt3 tablespoons
vegetable oil or gheeGenerous pinch of ground asafetida
1 teaspoon cumin seeds3 to 5 dried, hot red chilies
RECIPE METHOD
Pick over the lentils and wash in several changes of water.
Drain. Put in a heavy saucepan. Add 5 cups water and the
turmeric. Stir and bring to a simmer. (Do not let it boil over.)
Cover in such a way as to leave the lid just very slightly ajar,
turn the heat to low, and simmer gently for 35 to 40 minutes
or until tender. Stir a few times during the cooking. Add the
salt and mix. Leave covered, on very low heat, as you do the
next step.
Put the oil in a small frying pan and set over mediumhigh
heat. When the oil is hot, put in the asafetida; then, a second
later, the cumin seeds. Let the cumin seeds sizzle for a few
seconds. Put in the red chilies. As soon as they turn dark red
REAL INDIAN FOOD

(this takes just a few seconds), lift up the lid of the lentil pan
and pour in the contents of the frying pan, oil as well as
spices. Cover the saucepan immediately to trap the aromas.
Recipe reprinted by permission of Chronicle. All rights
reserved.
Nutrition Facts
Serves 8
Facts per Serving
Calories: 171 Fat: 6g
Carbohydrates: 21g
Cholesterol:
0mg Sodium: 368mg
Protein:
10g
Fiber:11g % Cal. from Fat:
32% %
Cal.
from
Carbs:
49%
Indian Home Fries Recipe
Source: The Potato Harvest Cookbook
Serves 46
This dish uses an Indian cooking technique that results in
mouthwatering spicy potatoes fried to a crisp golden brown.
Like American home fries, the potatoes are first cooked until
tender before they are sauted. However, before that final
step, they are tossed with a tantalizing paste of garlic, fresh
ginger, a bit of turmeric, and ground red pepper, and then
fried with whole fennel seed. This dish is marvelous with
roast chicken.
RECIPE INGREDIENTS
6 medium boiling potatoes4 tablespoons water
2 tablespoons grated fresh ginger4 cloves garlic, finely
chopped1 teaspoon salt1/2 teaspoon turmericpinch of
ground red pepper2 tablespoons vegetable oil1 heaping
teaspoon fennel seeds
RECIPE METHOD
In a large pot, cover the potatoes with water and bring to a
boil. Lower the heat and simmer, covered, 3035 minutes, or
until tender. Drain, cool slightly, and peel. Cut the potatoes
into 1/2inch to 3/4inch cubes.
In a blender, process the water, ginger, garlic, salt, turmeric,
and red pepper until a paste is formed.
In a large, preferably nonstick frying pan, heat the oil over
mediumhigh heat. When hot, add the fennel and cook 30
seconds. Remove from the heat, stir in the spice paste, then
cook 2 minutes. Add the potatoes and stir with a spatula to
evenly coat them with the spice paste. Fry 1015 minutes,
turning occasionally, until the potatoes have a golden brown
crust.
Recipe reprinted by permission of Taunton. All rights
reserved.
Nutrition Facts
Serves 46
Facts per Serving
Calories: 165 Fat: 5g
Carbohydrates: 29g
Cholesterol:
0mg Sodium: 394mg
Protein:
3g
Fiber:3g % Cal. from Fat:
27% %
Cal.
from
Carbs:
70%
Indian Style Green Tomatoes and Vegetables Over
Rice Recipe
Source: Cooking Light magazine
4 servings (serving size: 1/2 cup vegetables and 1/2 cup rice)
This side dish is a spicy counterpoint for grilled chicken. The
black mustard seeds add a contrasting color to the mixture,
which is yellow from the turmeric. Look for black mustard
seeds at Asian markets.
RECIPE INGREDIENTS
1 tablespoon vegetable oil1 teaspoon black mustard seeds1
cup chopped baking potato1 cup chopped cauliflower1 cup
chopped green tomato
1 1/2 teaspoons ground coriander1 teaspoon ground
cumin1/2 teaspoon salt1/2 teaspoon ground turmeric1/8
teaspoon ground red pepper
1 cup water
2 cups hot cooked basmati rice
RECIPE METHOD
Heat the oil in a large nonstick skillet over mediumhigh heat.
Add the mustard seeds; cook for 1 minute. Add potato and
next
7 ingredients (potato through red pepper), stirring until
blended. Add water; bring to a boil. Cover, reduce heat, and
simmer 20 minutes or until tender. Uncover and cook 4
minutes or until liquid evaporates, stirring frequently. Serve
over rice.
Recipe reprinted by permission of Cooking Light magazine.
All rights reserved.
Nutrition Facts
50

4 servings (serving size: 1/2 cup vegetables and 1/2 cup rice)
Facts per Serving
Calories: 195 Fat: 4g
Carbohydrates: 36g
Cholesterol:
0mg Sodium: 308mg
Protein:
4g
Fiber:2g % Cal. from Fat:
18% %
Cal.
from
Carbs:
74%
Green Beans with Mustard Seeds Recipe
Source: Cooking.com
Serves : 6
A favorite of many households, I particularly like to serve this
at summer parties when the beans are young and tender
and lend themselves to being served at room temperature.
RECIPE INGREDIENTS
3 tablespoons corn or canola oil1 1/2 teaspoons mustard
seeds*2 green serrano chilis cut into thin half moons1/2
pounds young tender green beans, cut into 1/4inch pieces
1 teaspoon salt1/8 teaspoon baking soda (optional)1/2 cup
chopped cilantro leaves1 lemon
1/2 cup grated fresh coconut meat
RECIPE METHOD
Heat oil in a wok or skillet with a tight fitting lid. Add mustard
seeds and cover immediately to avoid splattering. When the
seeds stop sizzling, about a minute, add the green chilis and
green beans.
Mix well and add the salt and baking soda. (The baking soda
helps the beans keep their bright green color.) Add the
cilantro. Reduce the heat to medium low and cook stirring
frequently for 34 minutes. Reduce the heat to low and cook
covered for another 23 minutes till tender.
Remove from the fire and season with lemon juice. Place on
platter to serve and garnish with the grated fresh coconut
meat.
*NOTE: The mustard seeds used in this recipe are the small
redbrown Indian mustard seeds called rai. Black or even
yellow mustard seeds can be substituted.
Recipe created exclusively for Cooking.com by Neela Paniz.
Nutrition Facts
Serves : 6
Facts per Serving
Calories: 123
Fat: 11g Carbohydrates: 5g
Cholesterol:
0mg Sodium: 436mg
Protein:
1g
Fiber:2g % Cal. from Fat:80% % Cal. from Carbs:16%
Rasam Recipe
Source: Food & Wine
4 Servings
Sometimes called pepper water, this tasty and soothing
Indian broth is made with small yellow lentils. Extra pepper
goes in when it's prepared for the sick, because of pepper's
warming qualities. Think of it as a kind of vegetarian chicken
soup.
RECIPE INGREDIENTS
1 cup thoor dhal (7 ounces)
8 1/4 cups cold water
1/8 teaspoon turmeric1 tablespoon seedless tamarind pulp1
cup hot water
2 tablespoons vegetable oil1 teaspoon mustard seeds1
teaspoon cumin seeds1 teaspoon coarsely cracked black
peppercorns1/4 teaspoon fenugreek seeds1 sprig fresh curry
leaves (optional)
2 dried red chiles1/4 teaspoon asafetida1 cup chopped
tomato1/2 cup sliced onion2 teaspoons salt
RECIPE METHOD
In a medium saucepan, cover the dhal with 2 1/4 cups of the
cold water and stir in the turmeric. Bring to a boil, then cover
and simmer over low heat until the dhal is tender, about 30
minutes. Using a potato masher, puree the dhal, then
transfer to a bowl.
Meanwhile, in a heatproof bowl, soak the tamarind pulp in
the hot water until it is thoroughly dissolved, about 10
minutes. Strain the tamarind liquid through a coarse sieve
and set aside. Discard the tamarind solids.
In a medium saucepan, heat the vegetable oil. Add the
mustard seeds, cumin, peppercorns and fenugreek and cook
over moderate heat until the mustard seeds start to pop. Stir
in the curry leaves, dried chiles and asafetida. Add the dhal
to the pan along with the tomato, onion, salt, tamarind liquid
and the remaining 6 cups of cold water. Bring to a boil over
high heat. Cover the saucepan and simmer the mixture over
low heat for 30 minutes. Stir, then allow the solids to settle.
Using a ladle, serve the hot broth in large bowls or mugs.
REAL INDIAN FOOD

MAKE AHEAD: The pepper broth can be refrigerated for up

to 1 day. Reheat before serving.
Recipe reprinted by permission of Food and Wine. All rights
reserved.
Nutrition Facts
4 Servings
Facts per Serving
Calories: 257 Fat: 8g
Carbohydrates: 34g
Cholesterol:
0mg Sodium: 1174mg
Protein:
15g
Fiber:16g % Cal. from Fat:
28% %
Cal.
from
Carbs:
53%
Twice Cooked Tuscan Bread Soup Recipe
Source: Saveur Magazine
Freshly made, this is a hearty but brothy soup; reheated the
next day, it becomes a deeply flavorful, almost porridgelike
stew. RECIPE INGREDIENTS
1 pound dried zolfini or cannellini beans1/2 cup fruity extra
virgin olive oil2 medium yellow onions, peeled and chopped2
carrots, peeled and thickly sliced2 ribs celery, trimmed and
thickly sliced2 all purpose potatoes, peeled and thickly
sliced1 large bunch swiss chard, trimmed and coarsely
chopped
1 bunch cavolo nero or kale, trimmed and coarsely chopped
1/2 small savoy cabbage, cored and coarsely chopped
1 cup chopped canned Italian plum tomatoes3 thick slices
day old country white breadSalt and freshly ground black
pepper
RECIPE METHOD
Cook beans, reserving cooking liquid. Reserve 1 cup cooked
beans; then pure remaining beans along with 2 cups of the
cooking liquid. Set beans, pure, and remaining cooking
liquid aside in three separate containers.
Heat 1/4 cup of the oil in a large earthenware casserole over
medium low heat. Add onions, and cook until soft, about 20
minutes. Add carrots, celery, potatoes, chard, cavolo nero,
and cabbage, stirring until mixed. Add tomatoes, cover, and
cook until greens wilt, about 20 minutes.
Add pured beans and remaining cooking liquid, and simmer,
covered, until vegetables are soft, about 1 hour. Add bread
and reserved beans, stir gently, cover, return to a simmer,
and cook until bread begins to soften, about 10 minutes.
Season to taste with salt and pepper, and serve. Refrigerate
leftover soup.
The next day, preheat oven to 375 degrees F. Heat the
leftover soup in the casserole in the oven, uncovered, stirring
occasionally, until heated through, about 1 hour. For the last
30 minutes, do not stir; let soup brown lightly. Drizzle with
remaining 1/4 cup oil, and serve.
Special Offer: Get more recipes from Saveur, the
awardwinning magazine for those passionate about food,
drink and traval. Click for details.Recipe reprinted by
permission of World Publication, LLC. All rights reserved.
Mulligatawny Soup with Chicken Recipe
Source: Quick from Scratch Soups and Salads
Serves 4
Probably the bestknown example of AngloIndian cooking,
mulligatawny (literally pepper water or pepper broth) is no
more subject to a single definition than is minestrone.
Despite its name, the soup is generally not incendiary.
RECIPE INGREDIENTS
2 tablespoons cooking oil
1 onion, chopped1 clove garlic, minced1/2 teaspoon ground
cumin1/4 teaspoon dry mustard1/4 teaspoon ground
coriander1/4 teaspoon cayenne pepper1/8 teaspoon ground
cloves1/4 teaspoon ground ginger8 plum tomatoes,
chopped2 cups green or yellow split peas, rinsed1 1/2 quarts
water
1 1/2 teaspoons salt4 boneless, skinless chicken breasts
(about 1 1/3 pounds in all)
1/4 teaspoon black pepperCilantro leaves, for garnish
(optional)
RECIPE METHOD
In a large pot, heat the oil over moderately low heat. Add the
onion, garlic, cumin, mustard, coriander, cayenne, cloves,
and ginger and cook, stirring occasionally, until the onion is
translucent, about 5 minutes. Stir in the tomatoes and cook
for 5 minutes more.
Add the split peas, water, salt, and chicken breasts to the
pot. Simmer, partially covered, until the chicken is just done,
about 10 minutes. Remove the chicken breasts with a slotted
spoon.
51

Continue simmering the soup, partially covered, stirring

occasionally, until the split peas are tender, about 20
minutes. Shred the chicken and return it to the soup along
with the black pepper. Serve the soup topped with cilantro
leaves, if using.
OLD SPICE: Indian cooks prefer to use whole spices and grind
them as needed. Commercially ground spices may not be
quite the same, but they are quicker. Just remember that
they do lose strength over time and are best used within a
year of their purchase.
WINE
RECOMMENDATION:
Gewrztraminer's
litchi,
apricot, and floral flavors are just perfect with the complex,
sweet spices of Indian cooking. Go for a grand cru
gewrztraminer from Alsace for enough oomph to match this
soup.
Recipe reprinted by permission of Food and Wine. All rights
reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 593 Fat: 10g Carbohydrates: 68g
Cholesterol:
82mg
Sodium: 992mg
Protein: 58g
Fiber:27g % Cal. from Fat:
15% %
Cal.
from
Carbs:
46%
Curried Orzo Salad Recipe
Source: Cooking at a Glance Pasta
Makes 6 sidedish servings
Here we've used orzo, a barleyshaped pasta, in place of rice
for a colorful and refreshing side salad with an Indian flavor.
Other tiny pasta, such as rosamarina or riso, can also be
used. Helpful Hints:
Orange, Sectioning
Pasta Salads, Making
Steps for Cooking Pasta
RECIPE INGREDIENTS
1 cup orzo pasta (6 ounces)3/4 cup chopped prosciutto or
fully cooked ham2 oranges, peeled, sectioned, and cut into
bitesize pieces
1 cup chopped celery1/3 cup chopped green sweet pepper4
green onions, thinly sliced1/3 cup mayonnaise or salad
dressing1/3 cup plain yogurt2 tablespoons chutney,
snipped3/4 teaspoon curry powder1 to 2 tablespoons milk
(optional)1/3 cup peanuts
RECIPE METHOD
In a large saucepan or pasta pot bring 3 quarts water to
boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for
58 minutes, or till al dente, stirring occasionally. (Or, cook
according to package directions.) Immediately drain. Rinse
with cold water; drain again thoroughly.
In a large bowl combine cooked pasta, prosciutto or ham,
oranges, celery, sweet pepper, and green onions.
In a small mixing bowl stir together mayonnaise or salad
dressing, yogurt, chutney, and curry powder. Stir into pasta
mixture. Cover and refrigerate for 224 hours.
Just before serving, if necessary, stir in milk to moisten salad.
Sprinkle with peanuts before serving.
Recipe reprinted by permission of Weldon Owen. All rights
reserved.
Nutrition Facts
Makes 6 sidedish servings
Facts per Serving
Calories: 317 Fat: 15g Carbohydrates: 36g
Cholesterol:
16mg
Sodium: 360mg
Protein: 11g
Fiber:4g % Cal. from Fat:
43% %
Cal.
from
Carbs:
45%
Basmati Rice with Whole Spices Recipe
Source: Cooking.com
Serves 6
Basmati rice is considered to be one of the most aromatic
long grain rices of the world. It is the choice of most North
Indian cooks. It is important to wash the rice and soak it
before cooking to get the maximum flavor and length of the
kernels. The use of ghee (clarified butter) and whole spices
further enhances the flavor of this "Queen" of rice grains.
RECIPE INGREDIENTS
1 1/2 cups Basmati rice1 tablespoon ghee (clarified butter)2
whole black cardamom pods45 whole green cardamom
pods2 pieces of cinnamon, each 1 1/2 inches long56 whole
cloves2 small bay leaves2 1/4 cups of hot water
1/2 teaspoon salt
RECIPE METHOD
REAL INDIAN FOOD

Pick over rice, removing any foreign objects. In a bowl, wash

the rice in several changes of cold water until the water runs
clear. Soak the rice in warm water to cover for at least 20
minutes but no longer than 45 minutes.
Heat the ghee in medium saucepan. Add the whole spices
and allow to fry for one minute.
Drain the rice and add to the pan. Stir gently for about a
minute. Add the hot water and salt, stirring gently. Bring to a
full boil and reduce heat and heat to low. Cover and simmer
for 8 minutes. Remove from heat and let stand, covered, for
two to three minutes before uncovering. Fluff the rice with a
flat spatula or fork and serve while still steaming hot.
Recipe created exclusively for Cooking.com by Neela Paniz.
Nutrition Facts
Serves 6
Facts per Serving
Calories: 203 Fat: 3g
Carbohydrates: 40g
Cholesterol:
5mg Sodium: 198mg
Protein:
4g
Fiber:2g % Cal. from Fat:
13% %
Cal.
from
Carbs:
79%
Warm Indian Spice Mix Recipe
Source: Fine Cooking Issue No. 30
Yields about 1 cup. (Serves 8)
RECIPE INGREDIENTS
6 tablespoons whole coriander seeds6 tablespoons whole
cumin seeds1 tablespoon whole brown or black mustard
seeds
1 teaspoon Hungarian hot paprika2 teaspoons ground
turmeric1 teaspoon dried rosemary, crumbled1 teaspoon
dried dill weed, crumbled
RECIPE METHOD
In a heavy skillet over medium heat, toast the coriander,
cumin, and mustard seeds until fragrant but not brown. Let
cool and pour into a spice grinder or mortar and pestle,
along with the remaining ingredients, and process until finely
pulverized.
Store in airtight jars or tins in a cool, dark place for up to two
months.
Serving Size = 2 tablespoons
Recipe reprinted by permission of Fine Cooking Magazine. All
rights reserved.
Nutrition Facts
Yields about 1 cup. (Serves 8)
Facts per Serving
Calories: 33
Fat: 2g
Carbohydrates: 5g
Cholesterol:
0mg Sodium: 10mg
Protein:
1g
Fiber:3g % Cal. from Fat:
55% %
Cal.
from
Carbs:
61%
Sweet Mango Chutney Recipe
Source: Outdoor Entertaining
Makes 3 cups
Use with cold meats or add 1 or 2 tablespoons to curry.
RECIPE INGREDIENTS
2 mangoes2 tablespoon saltWater to cover
2 cups sugar2 1/2 cups white vinegar1 piece fresh ginger,
peeled and finely chopped6 garlic cloves, finely chopped1
teaspoon chili flakes
2/3 cup chopped, pitted dates2/3 cup raisins
RECIPE METHOD
Peel and chop the mangoes. Place in a bowl with salt. Pour in
enough water to cover and let stand for 23 hours. Strain,
discarding the liquid.
Place sugar and vinegar in a saucepan and bring to a boil,
stirring until sugar has dissolved. Add mangoes to the
sugarvinegar syrup with all remaining ingredients and bring
to a boil. Reduce heat and simmer for about 11 1/2 hours,
stirring occasionally, or until chutney is of a thick
consistency. Ladle the chutney into warm, sterilized jars.
Cool and seal. Will keep indefinitely.
Serving Size = 1 Tablespoon
Recipe reprinted by permission of Weldon Russell. All rights
reserved.
Nutrition Facts
Makes 3 cups
Facts per Serving
Calories: 86
Fat: 0g
Carbohydrates: 22g
Cholesterol:
0mg Sodium: 292mg
Protein:
0g
Fiber:1g % Cal. from Fat:
0% %
Cal.
from
Carbs:
102%
Garam Masala Recipe
52

Source: Cooking.com
Yield: 1/3 cup, Serves 6
RECIPE INGREDIENTS
1 teaspoon black peppercorns1/2 tablespoon whole cloves6
pods black cardamom (available in Indian grocery stores)
12 pods green cardamom2 pieces, each 2 inches long,
cinnamon1 tablespoon cumin seeds4 dried whole red chilis
RECIPE METHOD
Grind all the ingredients in a spice grinder until pulverized.
Store in an airtight jar. Makes 1/3 cup.
If you are unable to access black cardamom, omit it. For
additional flavor, you can add 1/2 teaspoon each of ground
mace and ground nutmeg.
Recipe created exclusively for Cooking.
Nutrition Facts
Yield: 1/3 cup, Serves 6
Facts per Serving
Calories: 16
Fat: 0g
Carbohydrates: 3g
Cholesterol:
0mg Sodium: 5mg Protein: 1g
Fiber:2g % Cal. from Fat:
0% %
Cal.
from
Carbs:
75%
Poached Salmon with Cucumber Raita Recipe
Source: Quick from Scratch Fish
Serves 4
Gently simmering salmon in a flavorful whitewine broth is a
classic cooking method that gives the fish a delicious flavor
and a delicate texture. Serve this hot or at room
temperature. Raita, the cooling condiment served in India,
makes a superb sauce.
WINE RECOMMENDATION:
To match the acidity of the yogurt and the richness of the
fish, look for a white that blends crisp acidity with good body.
Try a pinot gris from Oregon or a sauvignon blanc from New
Zealand.
RECIPE INGREDIENTS
1 1/2 quarts water
1 1/2 cups dry white wine3 tablespoons vinegar1 onion,
sliced1 carrot, sliced9 sprigs parsley3/4 teaspoon dried
thyme1/4 teaspoon peppercorns3 bay leaves3 1/4 teaspoons
salt1 cucumber, peeled, seeded, and grated1 3/4 cups plain
yogurt1 clove garlic, minced2 tablespoons chopped fresh
mint1/4 teaspoon freshground black pepper2 pounds
centercut salmon fillet, cut into 4 pieces
1/8 teaspoon paprika
RECIPE METHOD
In a large deep frying pan, combine the water, wine, vinegar,
onion, carrot, parsley, thyme, peppercorns, bay leaves, and 2
1/4 teaspoons of the salt. Cover and bring to a boil over high
heat. Reduce the heat and simmer, partially covered, for 10
minutes.
Meanwhile, in a medium glass or stainlesssteel bowl,
combine the cucumber and the remaining teaspoon salt. Let
sit for 10 minutes. With your hands, squeeze the cucumber
and discard the liquid. Put the cucumber back into the bowl
and add the yogurt, garlic, mint, and ground pepper.
Refrigerate until ready to serve.
Add the fish to the liquid in the pan and bring back to a
simmer. Simmer, partially covered, until the fish is just barely
done (it should still be translucent in the center), about 4
minutes for a 1inchthick fillet. Remove the pan from the heat
and let the fish sit in the liquid for 2 minutes. Transfer to
plates and, if you like, remove the skin. Serve the salmon
warm or at room temperature. Top with the raita and then
sprinkle the raita with the paprika.
Lighten Up! Version: Using lowfat or nonfat yogurt for the
raita makes this a lowfat entre.
Recipe reprinted by permission of Food and Wine. All rights
reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories:474
Fat:12g
Carbohydrates:16g
Cholesterol:
131mg
Sodium: 811mg
Protein:60g
Fiber:0 g % Cal. from Fat:23% % Cal. from Carbs:14%
IndianSpiced Chicken and Spinach Recipe
Source: Quick from Scratch Chicken, Turkey, and Cornish
Hen
Serves 4
The flavor of this dish is rich, fragrant, and mellow not hot.
You can make the sauce ahead of time and simmer the
chicken in it just before serving.
WINE RECOMMENDATION:
REAL INDIAN FOOD

An offdry chenin blanc from California or a cheninblancbased

French Vouvray (look for a demisec) will be lovely with the
aromatic cream sauce. The acidity of these wines and their
melon and apricot notes are perfect foils for the exotic stew.
RECIPE INGREDIENTS
2 tablespoons cooking oil1 onion, chopped3 cloves garlic,
chopped1 tablespoon chopped fresh ginger1 tablespoon
ground cumin1 tablespoon ground coriander1/2 teaspoon
turmeric1/2 teaspoon paprika1 1/2 teaspoons salt2 jalapeno
peppers, seeds and ribs removed, minced
1/2 cup canned crushed tomatoes, drained1/2 cup heavy
cream1 cinnamon stick1 1/2 cups water
2 10ounce packages frozen chopped spinach, thawed
4 boneless, skinless chicken breasts (about 1 1/3 pounds in
all), cut into 3 pieces each
RECIPE METHOD
In a large frying pan, heat the oil over moderately low heat.
Add the onion and cook until starting to soften, about 3
minutes. Add the garlic and ginger and cook, stirring
occasionally, for 2 minutes longer. Stir in the cumin,
coriander, turmeric, paprika, and 1 teaspoon of the salt.
Cook until the spices are fragrant, about 1 minute, and then
stir in the jalapenos and tomatoes. Add the cream, cinnamon
stick, and water. Squeeze the spinach to remove excess
liquid and add the spinach to the pan. Bring to a simmer.
Cover the pan, reduce the heat, and simmer for 5 minutes.
Stir in the chicken and the remaining 1/2 teaspoon salt,
cover, and simmer the stew until just done, about 10
minutes. Remove the cinnamon stick before serving.
MENU SUGGESTIONS
Indian basmati rice would be an ideal accompaniment here,
but plain white rice will work well, too.
Recipe reprinted by permission of Food and Wine. All rights
reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories:392
Fat: 21g Carbohydrates:13g
Cholesterol:
128mg
Sodium: 1115mg
Protein: 41g
Fiber:6g % Cal. from Fat:
48% %
Cal.
from
Carbs:13%
Pork Chops with Chutney Recipe
Source: The Barbecue Cookbook
Serves 4
RECIPE INGREDIENTS
4 large pork chops1/2 teaspoon salt1/3 teaspoon black
pepper3 tablespoons fruit chutney1 teaspoon vindaloo paste,
or other hot curry sauce
2/3 tablespoons vegetable oil
RECIPE METHOD
Trim excess fat from pork chops; season chops with salt and
pepper. Make a paste with chutney and vindaloo and brush
over both sides of each chop. Set remainder aside.
Prepare a fire in a grill. Grill chops over moderately hot coals,
brushing with oil and turning frequently. When almost done,
thickly spread remaining chutney over one side and continue
to cook on other side until done. Serve with white rice and a
cucumber salad.
Recipe reprinted by permission of Cooking.com. All rights
reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 224 Fat: 9g
Carbohydrates: 5g
Cholesterol:
82mg
Sodium: 384mg
Protein: 29g
Fiber:0g % Cal. from Fat:
36%
% Cal. from
Carbs:
9%
Fresh Green Mango Chutney Recipe
Source: Madhur Jaffrey's Quick & Easy Indian Cooking
Makes about 2 1/2 cups (Serves 20)
I had forgotten about this summer delight altogether. It was
not until my sister Lalit in London made it that I remembered
how much I had loved it as a child. Memories of breakfasts
and lunches with fresh pooris, vegetables, and this chutney
came flooding back. I realized that I had not eaten it for
almost twenty years. I hope you love it as much as I do.
RECIPE INGREDIENTS
1/2 teaspoon fenugreek seeds
1 1/2 to 2 pounds green, unripe mangoes (see recipe
introduction)
53

1/4 cup mustard oil, or olive oil as a substitute1/4 teaspoon

cumin seeds1/2 teaspoon fennel seeds1/2 teaspoon black or
yellow mustard seeds1/4 teaspoon kalonji seeds
2 1/2inch piece fresh ginger, peeled and cut into slivers
1/4 teaspoon ground turmeric1 to 1 1/4 teaspoons salt5 to 6
tablespoons sugar3 to 4 fresh, hot green chilies
1/2 teaspoon cayenne pepper
RECIPE METHOD
Soak the fenugreek seeds in 1/3 cup water overnight.
Peel the mango and cut the flesh off the stone. Cut into
strips that are 1/4inch thick and wide and 2 to 3 inches long.
If you are in a rush, chop the flesh coarsely.
Set the oil in a heavy saucepan over mediumhigh heat.
When the oil is hot, put in the cumin, fennel, mustard, and
kalonji seeds. As soon as the mustard seeds begin to pop
this takes just a few secondsput in the ginger. Stir and fry
it for 2 minutes or until it just starts to change color. Now put
in the soaked fenugreek seeds with their soaking liquid as
well as another 1 cup water and the turmeric. Bring to a boil.
Cover, lower the heat, and simmer for 15 minutes. Add the
mango, salt, sugar, green chilies, and cayenne. Stir to mix
and bring to a simmer. Simmer, uncovered, on mediumlow
heat for 25 to 30 minutes or until the chutney is thick and all
the mango pieces are translucent and tender. Serve at room
temperature.
Serving Size = 2 tablespoons
Recipe reprinted by permission of Chronicle. All rights
reserved.
Nutrition Facts
Makes about 2 1/2 cups (Serves 20)
Facts per Serving
Calories:63
Fat:3g
Carbohydrates:10g
Cholesterol:
0mg Sodium:118mg Protein:0g
Fiber:1g % Cal. from Fat:43% % Cal. from Carbs:63%

REAL INDIAN FOOD

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