The Graduate Student's Guide to Indian Recipes

edited by

Somesh Rao

(May 22, 1995) 

CONTENTS








Chapter  1





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


or
              Somesh Rao,
              Computer Science Dept.,
              Worcester Polytechnic Institute,
              Worcester, MA 01609.
              U.S.A


This book 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.

UP


Sanjiv Singh



The problem with the cooks I grew up with, like my mother for 
instance, is that they never wrote any of their craft down. So 
here I am looking for ways to cook the wonderful things I have 
been downing in large quantities and all these people can tell 
me is "Well, you add a `little' of this and wait 'til `that' 
happens and then serve." Having not had most of the experience
firsthand, I have had to blunder through many "adventures" with 
the meals I have cooked for the first couple of times.

Through my efforts to write down some means of replicating what I
would undoubtedly forget, this collection of recipes has come 
together as a collection of concoctions, hopefully exotic enough 
that cannot be found together elsewhere.  Credit goes to Sriram 
for getting me started on this; indeed most of the recipes listed
here came via him.

At this writing, the recipes are disproportionally Indian. The 
reason is simply that I can find other recipes in abundance 
without having to transcribe them.  The reality is that most of 
the Indian recipes assume some familiarity with Indian spices and
more so with cooking in general. They are not recommended for 
complete novices. The exceptions to this are the first two 
recipes for chick peas and for cauliflower.

In the latest update, a couple of recipes have been added and 
the book has been separated into chapters.

   Make sure you brown them onions right.

   Sanjiv Singh

   Pittsburgh, January 1989

UP


Acknowledgement



Also this book contains the recipes taught by Mrs. Pawan Datta in
her Indian Cooking class of Fall 1981.  This compilation was done
by Marc Meyer (ingvax:marc).

Minor editing was also done by Gregg Leichtman and Jamille Hetke 
at The University of Michigan.

UP




Chapter  2





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.
                                     Mostly the seeds are used.
                                     Seeds of 4 pods measure 
		                     approximately 1_4t.

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 (black-eyed 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            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_2cups)


     Quantity               	Ingredient
     ========			==========			
     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 2-3 minutes until completely 
pulverized (LINE MISSING, The recipe seems to be complete, but 
as the original had this I am letting it remain).

UP




Chapter  3





This  and  That





Onion and Tomato Raita



4-6 Servings


     Quantity               Ingredient

     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



  1. Beat yogurt and milk until smooth.


  2. Chop onion and tomatoes and add to yogurt.


  3. Add salt and pepper and sprinkle the Chat Masala over, and 
     serve.

UP


Boondhi Raita



     Quantity               Ingredient

     1/4 c		    Besan
     1/2 c                  Water
                            Ghee for frying
     to taste               Salt
     to taste               Pepper
     to taste               Chat Masala
     1 and 1/2 c            Yogurt
     1/4 c                  Milk



  1.Make a pouring paste of the besan and water.


  2.Heat ghee and drop paste into it through a slotted spoon to 
    get little drops that fall one at a time (these are boondhi).


  3.Remove the drops when golden brown and dry on a paper towel 
    to remove extra oil.


  4.Soak the drops in warm water.


  5.Add milk, salt, pepper, and add Chat Masala to yogurt.


  6.Squeeze water out of boondhi and add to yogurt.

UP


Mint and Coriander Chutney



     Quantity               Ingredient

     1 bunch                 Coriander leaves
     1 bunch                 Mint leaves
     1                       Green chili
     1 oz.                   Seedless tamarind
     1 tsp                   Salt
     4 T                     Water
     1 medium                Onion



  1.Wash and soak tamarind in water for 1/2 hour.


  2.Clean, pick and wash the coriander and mint.


  3.Separate pulp from the tamarind and squeeze out the pulp.


  4.Grind coriander, mint, green chili and onion into a fine 
    paste.


  5.Add the tamarind pulp and salt.


  6. Blend well. In an airtight jar this can be refrigerated for
     up to one week.

UP




Chapter  4





Breads





Chapati (Phulka)



for 4, serving 1 or 2


     Quantity               Ingredient

     1 c                     Whole wheat flour (or 1/3white + 
                                               2/3whole wheat)
     1/2 c                   Water



  1. Put flour in a large bowl with half the water.


  2. Blend the two together until it holds.


  3. Beat and knead well until it forms a compact ball.


  4. Knead dough until it is smooth and elastic.


  5. Set aside for 30 minutes.


  6. Knead and divide dough into 4 to 6 parts.


  7. Roll each ball into a tortilla like flat, about 1/8" thick.


  8. Heat an ungreased skillet.


  9. 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).


 10. Turn and cook the second side for 2/3minutes until small 
     bubbles form.


 11. 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.

UP



Paratha



     Quantity                Ingredient

     1 c                     Whole wheat flour
                             Ghee
                             Water



  1.Make chappati dough.


  2.Divide into 6 parts and make balls.


  3.Flatten and roll each.


  4.Spread ghee over them and fold.


  5.Roll again.


  6.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.


  7.Repeat with all six.


  8.Serve at once, since they lose crispness if stored.

UP



Stuffed Parathas



   Make dough for regular chappati's.
   Fillings


  1. Potato -
     Boil potatoes, mash, add salt and chili to taste. Add Garam 
     Masala and mango powder.

  2. Radish -
     Grate one large Diakon Radish, add salt and leave for
     1/2hour. Squeeze out all the water, add grated ginger, 
     chili, and pomegranate seeds.


  3. Cauliflower -
     Grate cauliflower, add salt, pepper, garlic, and Garam 
     Masala.


   Method


  1. Roll out 2 small chappati's. Place filling on one, cover 
     with the second, seal edges and cook as for parathas.

UP




Chapter  5





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 rice-sev mixture crisp by 
not adding the other ingredients to it until it is served. This 
should be done on the plate.


     Quantity               Ingredient

                            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
     1/2 Tbsp               Freshly ground black pepper
     to taste               Tamarind
     to taste               Jaggery (or Brown Sugar)
     1 cup                  Chopped onions.


   Method


  1.First boil the potatoes, mash them, salt them, and add 
    pepper to taste. Add some coriander leaves too.


  2.Roast the cumin and grind it.


  3.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 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.


  4.On a plate, serve the rice-bhel 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).


  5.Mix the ingredients on the plate and eat.

UP



Bonda With Instant Mashed Potato



This recipe was taken from Saranya Mandava's book on Indian 
cuisine.


     Quantity               Ingredient

     1 medium               Onion
     2 cups                 Potato buds
     1 and 1/2cup           Peas and carrots
     2 big ones             Green chilies
     1 teaspoon             Lemon juice
     1 cup                  Gram flour
     1/2 teaspoon           Mustard seed
     pinch                  Turmeric
     1/2 teaspoon           Baking powder
     1/4" piece             Ginger
     1 small bunch          Coriander leaves
     2 teaspoons            Salt
                            Oil



   Method - The filling is prepared as follows:


  1. Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot 
     water.


  2. Finely chop ginger, chilies, coriander leaves, and onion.


  3. Heat oil (about 5 Tbsp) and add mustard seeds.


  4. Add chopped ingredients and fry until onions are brown.


  5. Add carrots, peas, turmeric and 1 tsp of salt and cook on 
     low heat for about 10 minutes.


  6. Add potato (now mashed) and fry for 5 minutes.


  7. Remove from heat, add lemon juice and let cool.


   Method - The batter is prepared as follows:


  1. Combine gram flour, 3 Tbsp of oil, 3/4cup water, 1/2tsp 
     salt, the baking powder and mix thoroughly


  2. 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 20-30 small bondas.

UP



Pakoras (Savory Fritters)



     Quantity               Ingredient

Batter:
     1/2 c                   Besan
     5 oz.                   Warm water
     1/4t                    Red pepper
     3/4t                    Salt
     1/2 t                   Garam Masala
                             paprika (optional)
Vegetables:
     1                       Small onion
     1                       Potato
                             A few spinach leaves
                             Oil for deep frying


   Method


  1.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.


  2.Wash peel and slice the onion and potatoes.


  3.Wash and pat dry the spinach leaves.


  4.Heat oil until smoking hot, dip the vegetables in the batter
    and deep fry until golden brown.


  5.Serve hot.

UP



Dahi Vada (Savory Balls in Yogurt)



     Quantity               Ingredient

     1/2c                    Urad dal
     1/2c                    Moong dal
     1 c                     Yogurt
                             Spice to taste (cumin and paprika)
                             Oil for frying
     1/4 c                   Milk



   Method


  1.Clean dal, wash and soak in water for 4 hours.


  2.Blend in blender at medium speed using the minimum amount of
    water required to keep paste moving freely.


  3.Add salt and start heating oil.


  4.Drop spoonfuls of batter in the hot oil using a large 
    tablespoon. Fry until golden brown.

  5. Drop in water. Let it soak till ready to serve.


  6. Beat yogurt with milk.  Add spice according to taste.  
     Squeeze out water from the vada and add yogurt. Serve.

UP



Upma



Recipe from Sriram, 1985
This is a breakfast dish in the southern part of India. 

     Quantity               Ingredient

     1 cup                   Cream of wheat
     1                       Onion cut lengthwise
     1 teaspoon              Salt
     1/4 teaspoon            Mustard seeds
     1/8 teaspoon            Urad dal
     1                       Cashew-nut
     1/4                     Lemon
     1/2 cup                 Peas
     1 clove                 Garlic
     1/10" piece             Ginger
     1                       Green chili cut into small pieces.



   Method


  1. Fry cream of wheat on a dry pan for 5 minutes and set aside.


  2. Put two tablespoons of oil in a pan and heat.


  3. Add mustard seeds, Urad dal, cashewnut, and garlic clove. 
     Wait till mustard seeds stop splitting.


  4. Add the onion, chili, and ginger and fry till the onion 
     turns brown.


  5. Add cream of wheat and fry for 3-5 minutes.


  6. Add salt and peas.


  7. Add two cups of boiling water and stir for 2 minutes. 
     (Switch off the stove as soon as the water is poured.)


  8. Cover the vessel for 4 minutes. Add lime if needed.

UP



Vegetable Puff



12 puffs
This is a local Karnataka speciality.


     Quantity               Ingredient

     1                      Ready to use pastry roll (Pepperidge
                                                      farms)
                            Mixed Vegetables. (potatoes, peas 
                                                may be added)
     to taste               Masala
                            Green Chilies
     to taste               Salt



   Method


  1.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.


  2.Thaw the roll for about 10 minutes before unfolding.


  3.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".


  4.Cut the sheet into 6 pieces.


  5.Place about 2-3 Tbsp of the cooked vegetable onto the sheet 
    and fold it around it. Seal all the corners, by pressing the
    sheets together and applying a little water.


  6.Stick it into a pre-heated oven (350 FO) for about 20-30 
    minutes or until it browns. Make sure that you flip it 
    around every 5-10 minutes.

UP





Chapter  6





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.


     Quantity               Ingredient

     1                      Large cauliflower
     3                      Medium sized potatoes
     1/2 large              Onion sliced thinly in long slices
     1 teaspoon             Mustard seeds
     2 or 3 pods            Cardamom
     1 teaspoon             Coriander
     1 teaspoon             Cumin seeds
     1/2 teaspoon           Turmeric
     1                      Bayleaf
     3                      Cloves
     3 tablespoons          Vegetable Oil



   Method

  1. 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.

  2. Cut the cauliflower into small bite sized pieces (roughly 1"
     cubes), throwing away most of the stem pieces. Wash and 
     drain in a collander.


  3. 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.


  4. 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).


  5. 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.


  6. 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.


  7. Check tenderness of vegetables. If they are still too hard,
     add another 1/4cup of water and cover again for 5 minutes.

  8. Salt to taste and serve.

UP



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.


     Quantity               Ingredient

     1 can                   Chick peas (also called gar-
                             banzo beans) (Progresso is a
                             good brand.)
     1 large                 Onion chopped finely
     2 medium sized          Potatoes (optional)
     1 teaspoon              Mustard seeds
     2 or 3 pods             Cardamom
     1 teaspoon              Coriander
     1 teaspoon              Cumin seeds
     1 tablespoon            Garam Masala
                             Vegetable Oil



   Method


  1. 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.


  2. 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.


  3. Mix around for a while and then add onions.  Wait until the
     onion starts to turn golden before adding the rest of the 
     spices (except for the Garam Masala).


  4. Add chick-peas with all the liquid. Cut up the potatoes 
     into bite sized pieces and add to the skillet. Add Garam 
     Masala.


  5. Continue stirring the chick-peas under medium heat for 5-7
     minutes without covering.


  6. Check the tenderness of the potatoes. If they are still too
     hard, add another 1/4cup of water and cook for another 
     couple of minutes.


  7. Salt to taste and serve.

UP



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.


     Quantity                      Ingredient

     1 and 1/2lb.              Green beans (Trim the ends
                               and then cut the beans in half
                               crosswise.)
     1 and 1/2" long and       Fresh ginger (Peel and chop 
     1" thick piece                          coarsely.)
    
     10 cloves                Garlic peeled
     1 cup                    Water
     4 tablespoons            Vegetable oil
     3 teaspoons              Whole cumin seeds
     2 teaspoons              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 tablespoons            Lemon juice (or to taste)



   Method


  1.Put ginger and garlic into a food processor and add 1/2cup 
    water. Blend until fairly smooth.


  2.Heat the oil in a wide, heavy saucepan over a medium flame. 
    When hot, put in the cumin seeds. Stir for half a minute.


  3.Pour in the ginger-garlic paste. Stir and cook for about two
    minutes. Put in the coriander and stir a few times.


  4.Put in the chopped tomatoes. Stir and cook for 2 minutes 
    while mashing the tomato pieces with the back of a slotted 
    spoon.


  5.Put in the beans and salt and one cup of water and simmer 
    them.


  6.Cover, turn heat to low and cook for 8-10 minutes or until 
    the beans are tender.


  7.Remove the cover. Add the lemon juice and a generous amount 
    of freshly ground pepper.


  8.Turn up the heat and boil away the remaining liquid, stirring
    the beans gently as you do so.

UP


Vegetable Kurma



This Recipe from Sriram



     Quantity               Ingredient

     2 cups                  Vegetables
     2                       Onions cut length-wise
     2                       Green chilies cut length-wise
     1 teaspoon              Coriander powder
     1 and 1/4teaspoon       Salt
     one pinch               Turmeric powder
     1/2"                    Cinnamon stick
     2                       Cloves
     2                       Cardamom
     2 tablespoons           Coconut powder
     1 teaspoon              Khus-Khus (poppy seeds)
     1/4 teaspoon (3 cloves) Garlic
     1/4 teaspoon powder
     (or 1/2" fresh)         Ginger



   Method


  1. Put a reasonable sized vessel on the range and heat oil.


  2. Add cinnamon, cloves and cardamom and fry for 2-3 minutes.


  3. Add onions and green chilies and fry till onions turn brown.


  4. Add garlic + ginger paste and fry for a minute or so.


  5. Add vegetables and fry for about 3 minutes.


  6. Add Water (about a cup or two).


  7. Let the vegetables + turmeric powder cook.


  8. If you are using canned or frozen vegetables skip the above
     step.


  9. Add coconut paste, khus-khus, salt and wait until cooked. 
     (note: Cook in low heat).

UP


Vegetable Curry



Recipe from Sriram, 1985



     Quantity               Ingredient

     1 cup                   Vegetables
     1/4 - 1/2 teaspoon      Coriander powder
     1/8 - 1/4 teaspoon      Chili powder
     1/8 - 1/4 teaspoon      Garlic powder
     1 teaspoon              Salt
     1                       Large Onion
     1/4 - 1/2 teaspoon      Mustard seeds
     1/8 teaspoon            Urad Dal
     1/4 - 1/2 cup           Tomatoes-crushed



   Method


  1.Mix the garlic, coriander and the chili powder along with 
    salt and place it aside.


  2.Pour about 2 tablespoons of oil in a pan and heat.


  3.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.


  4.Add onions and fry until the onions turn brown.


  5.Add the vegetables, the mixture of step 1 and the crushed 
    tomatoes.


  6.Fry for about 5 minutes, if you are using canned vegetables.
    Otherwise cover the pan and let the vegetables cook. (This 
    might take about 10-15 min).

UP



Green Pepper Curry


This recipe from Sriram

        Quantity                  Ingredient

        2 large ones              Green Pepper
        1/4 teaspoon              Chili powder
        1/8 teaspoon              Turmeric powder
        1/2 teaspoon              Dhania powder
        1 tablespoon              Coconut flakes
        1 teaspoon                Khus Khus (poppy seeds)
        1 small bunch             Fresh Coriander leaves
        2 small                   Tomatoes
        2                         Onions
        2 tablespoons             Oil
        1 small piece             Vadium
        1 and 1/4 teaspoon        Salt

Note: Vadium is a combination of various spices.



   Method


  1. Cut the green peppers, onion and tomatoes lengthwise.


  2. Grind chili-powder, turmeric, dhania powder, coconut and 
     poppy seeds.


  3. Heat oil and add vadium.


  4. When vadium turns brown, add onions and fry for 4 minutes.


  5. Add tomatoes and fry for 2 minutes.


  6. Add green pepper and Masala.


  7. Add coriander leaves.


  8. Cook on low heat (should take around 15 minutes).

UP



Dry Potatoes (Sookha Aloo)



4-6 Servings


     Quantity               Ingredient

     4 medium size          Potatoes
     2 t                    Cumin seeds
     1 t                    Salt
     2 t                    Mango powder
     1/4 t                  Hot pepper
     2 t                    Garam Masala
                            Oil (to fill pan to 2")



   Method


  1.Boil potatoes until cooked but not overdone.


  2.Peel and cut into 1/2" cubes.


  3.Heat oil very hot, add and brown cumin seeds.


  4.Add potatoes and fry until they are golden brown. Add the 
    remaining ingredients, and fry for 2-3 minutes or more. 
    Remove from oil with a slotted spoon.


  5.Serve hot.


Tips: Use enough oil so that the potatoes will not need to be 
stirred often. This avoids breaking them up.

UP



Okra (Bhindi)



Serves 6


     Quantity               Ingredient

     1 lb                    Okra
     2 small                 Onions
     2 small                 Tomatoes
     1/4 t                   Turmeric
     to taste                Salt
                             Red pepper (optional)
                             Oil for frying



   Method


  1.Wash the okra and dry it thoroughly.


  2. Cut off the heads and cut into small circles.


  3. Chop the onions and tomatoes separately.


  4. Deep fry the okra until very brown.


  5. Remove from heat and set aside. Pour out some oil.


  6. Add turmeric to hot oil. Add the onions and fry until 
     golden brown.


  7. Add the fried okra, salt, pepper, and tomatoes.


  8. Cover and bake at 250 FO for 15 minutes.

UP



Paneer (Cheese)



     Quantity               Ingredient

     1 and 1/2pints           Milk
     1/2 t                    White vinegar AND
     1/2 t                    Lemon juice OR
     1 c                      Yogurt



   Method


  1. Heat milk and stir constantly to prevent a layer of cream 
     from forming on the top.


  2. Remove from heat when it boils and slowly add white vinegar
     and lemon juice or yogurt. This sours the milk.


  3. Strain through a muslin cloth or a double layer of cheese 
     cloth and squeeze out the whey (liquid).


  4. Hang to drip dry for 2-3 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 3/4hour.


  5. Cut it into whatever shape you like.

UP



Mattar Paneer (Peas & Cheese)



     Quantity               Ingredient

     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
     2 c                    Water



   Method


  1.Cut paneer in 1" cubes and deep fry.


  2.Make Masala with onion, garlic, ginger, and tomatoes.


  3.Season and add turmeric.


  4.Add peas and paneer.

UP



Navrathna Kurma



Serves 6


     Quantity                 Ingredient

     100 grams               Paneer (or cottage cheese)
     2 teacups               Mixed boiled vegetables
                            (carrots, french beans, green peas, 
                             potatoes)
     3                       Tomatoes
     2                       Onions
     1 t                     Ginger and garlic paste
     1 and 1/2t              Chili powder
     1/2 t                   Turmeric powder
     2 t                     Coriander powder
     1 t                     Garam Masala
     1 teacup                Milk
     3 t                     Fresh cream
     3 t                     Ghee
     to taste                Salt
                             Ghee for deep frying


   Method


  1. Grate the onions.


  2. Put the tomatoes in hot water. After 10 minutes take off 
     the skin and chop.


  3. Cut the paneer into small pieces and deep fry in ghee.


  4. Heat oil in a vessel and fry the onions for a few minutes.


  5. Add the ginger and garlic paste, and fry for 1/2minute.


  6. Add the chopped tomatoes, turmeric powder, coriander powder
     and chili powder, Garam Masala and salt. Fry for at least 
     3-4 minutes.


  7. Add the boiled vegetables, milk, cream and fried paneer 
     pieces.


  8. Cook for a few minutes.


  9. Serve hot decorated with silver foil.

UP



Cauliflower and Potatoes (Aloo Gobi)



     Quantity               Ingredient

     1 medium               Cauliflower
     2 medium               Potatoes
     1                      Onion
     1                      Tomato
     1 clove                Garlic
     1" piece               Ginger
     pinch                  Turmeric
     to taste               Salt
     to taste               Pepper
     to taste               Garam Masala


   Method


  1.Make Masala with onion, garlic, ginger, and tomatoes.


  2.Add turmeric and spices.


  3.Break the cauliflower in flowerettes and cut the potatoes 
    into cubes (8 pieces each).


  4.Add both to Masala and lower heat to simmer. Cover the pot 
    until the cauliflower and potatoes are coated.

UP



Curried eggplant (Bhartha)



Serves 4 to 6

     Quantity               Ingredient

     2 lb.                   Eggplant
     4 medium                Tomatoes
     3 t                     Fresh chopped coriander
     1/2 c                   Ghee
     1/2c                    Finely chopped onion


   Method


  1.Preheat oven to 450 FO.


  2.Bake in the middle level of the oven for 1 hour or until 
    very tender.


  3.While they are still warm, peel and crush the eggplants.


  4.Heat oil and fry onions until soft and clear. Do not brown.


  5.Add the tomatoes and fry for 2 minutes.


  6.Add the eggplant and stir until almost all liquid disappears
    and the mixture leaves the side.


  7.place into a bowl, sprinkle on coriander and serve at once.

UP


Curried Mushrooms



     Quantity                  Ingredient

     1/2 lb.                   Mushrooms
     1 large                   Onion
     1/4 t                     Turmeric
     to taste                  Salt
     to taste                  Chili
     2 large                   Tomatoes
                               Oil



   Method


  1. Wash and finely slice mushrooms. Slice onion fine.


  2. Heat oil and add turmeric and onions. Fry until soft.


  3. Add the sliced tomatoes and cook for 3 minutes, stirring 
     all the time.


  4. Add the mushrooms, cover and simmer for 15-20 minutes.


  5. Remove cover and dry out all the water.


  6. Serve hot.

UP





Chapter  7





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



This recipe from Sriram


     Quantity               Ingredient

     1 cup                   Toor Dal
     1 teaspoon              Tamarind
     3 teaspoons             Salt
     a pinch                 Turmeric
     2 teaspoons             Channa Dal
     3 teaspoons             Dhania seeds
     1 pinch                 Hing
     3                       Red chilies
     1/4 cup                 Grated coconut
     1 teaspoon              Mustard
     10                      Coriander leaves
     1                       Green peppers cut into pieces
     1                       Onion chopped
     1                       Tomato cut into pieces


   Method


  1.Boil the toor dal with 3 cups of water.


  2.Fry channa dal, dhania seeds, hing, and red chilies for a 
    few minutes, and then fry them with the grated coconut.


  3.Grind the above mixture with water.


  4.Fry the green pepper in oil for a few minutes.


  5.Boil the tamarind paste, water, salt, turmeric, tomato and 
    vegetables.


  6.Add ??? 3 ??? and cook for about 5 minutes.


  7.Add boiled dal and bring it to a boil


  8.In the meantime fry the mustard seeds and onion.


  9.Add the above ingredients & coriander leaves to the mixture.

UP



Masur Dal (Lentils)



Serves 4


     Quantity               Ingredient

     1 c                     Dal 
                            (Moong - yellow, or masur - pink)
     3 1/2c                  Water
     to taste                Salt
     to taste                Pepper
     1/4 teaspoon            Turmeric
     2 cloves                Garlic
     1" piece                Ginger
     1 small                 Onion
     2-3 Tablespoons         Ghee (Can be replaced by butter)
     1 t                     Cumin seed



   Method


  1. Wash the dal and drain it.


  2. Boil water and add the dal, salt, pepper, turmeric, finely 
     chopped ginger, and garlic. Cover the pot and simmer for 20
     minutes.



  3. 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).

UP



Mah Ki Dal (Whole Black Beans)



     Quantity                 Ingredient

     1 c                     Urad or Mah dal
     1" piece                Ginger
     12 cloves               Garlic
                             Water
     to taste                Salt
     2-3 Tablespoons         Ghee (Can be replaced by butter)
     to taste                Green chili (optional)
     to taste                Garam Masala
     1/4 t                   Turmeric



   Method



  1. Clean, wash and add the dal to boiling water.


  2. Add turmeric, salt, half of the finely chopped ginger, 
     garlic and cook on medium heat for 2-3 hours or pressure 
     cook at 15psi for 1/2hour.


  3. Uncover, cook further in same pan on low heat for 1/2hour, 
     stir and mash every now and then until a creamy consistency
     is achieved.


  4. Heat the ghee, add remaining ginger, stir, add sliced 
     onions, chili, and fry until golden brown.


  5. Add cumin or coriander (optional). Pour over dal just 
     before serving.

UP


Red Kidney Beans (Rajma)



Serves 6 - 8


     Quantity                 Ingredient

     2 c                     Red kidney beans
     3 qt.                   Water
     1 t                     Turmeric
     1 T                     Salt
     1/4 c                   Oil
     1 c                     Onion, Chopped
     1" piece                Ginger, chopped
     1 t                     Garam Masala
     3                       Chopped tomatoes
                             Coriander leaves for garnish


   Method


  1.Wash beans and boil for 2-3 hours or 1/2hour in a pressure 
    cooker.


  2.In the meantime make Masala of onions, garlic, ginger and 
    tomato as in chicken curry.


  3.Add to the beans and cook again until most of the liquid 
    dries up and the beans are soft and thoroughly cooked.


  4.Garnish with coriander leaves and serve.

UP



Curried Garbanzo Beans



     Quantity                 Ingredient

     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


  1. Clean, wash and soak the beans overnight.


  2. 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.


  3. Simmer in pan about an hour or until tender, or pressure 
     cook for 7 minutes at 15 psi.


  4. Heat oil. Fry thinly sliced remaining onions and cloves of 
     garlic. Cook until mixture browns and dries up. Add finely 
     chopped tomatoes and cook 4-5 minutes more.


  5. Add the beans and cook for 10 minutes more. Add the mango 
     powder and pomegranate seeds, grated ginger and simmer over
     low heat for 15-20 minutes.


  6. Before serving, pour 1 oz. (2 T) sizzling ghee over the 
     beans.

UP




Chapter  8





Rice





Chicken Pullao



Recipe from Sriram, 1985


     Quantity                    Ingredient

     2 large                  Onions cut lengthwise
     2 large                  Chilies cut lengthwise
     2 c                      Basmathi rice (about 1/2kg. 
                              (1 kilogram=2.2lbs)
     1 large                  Tomato (cut into small pieces)
     10-15                    Coriander leaves
     5                        Mint leaves
     1 clove                  Garlic
     1" piece                 Ginger
     1/2 cup                  Coconut powder
     3 teaspoons              Salt
     3-4                      Cloves
     2                        Cardamom
     1                        Bay leaf
     1"                       Cinnamon stick
     1 c                      Yogurt
     2 tablespoons            Butter
     1 lb.                    Boneless chicken



   Method

  1. Heat vessel with butter.


  2.Fry bay leaves, cloves, cardamom and cinnamon.


  3.Put onions and chilies in vessel and fry on low heat until 
    onions turn brown.


  4.Add ginger + garlic paste and fry until oil separates.


  5.Add tomato and fry for 1 minute.


  6.Add chicken + salt + yogurt and fry for one minute.


  7.Add mint + coriander leaves.


  8.Cover and cook until the gravy becomes semi-solid.


  9.Cook rice in a separate vessel.


 10.Put rice into chicken and mix (It is advisable to cook rice 
    about 3/4ths and then let it cook with the chicken).


 11.Remove and serve (Will serve about 4 hungry grad. students).

UP



South Indian Pullav (Rice)



From Sriram, 1985


     Quantity               Ingredient

     1 c                    Rice (Preferably Basmathi rice)
     1/3 c                  Tomato puree
     1 large                Onion
     1 c                    Vegetables (preferably peas and 
                            carrots)
     1/4 - 1/2 teaspoon     Coriander powder
                            (also called dhania powder)
     1/8 - 1/4 teaspoon     Garlic powder or
     1 and 1/2              Cloves garlic
     1/8 - 1/2 teaspoon     Ginger powder
     1/4" piece             Ginger
     1/8 - 1/4 teaspoon     Chili powder
     1                      Green chili cut into small pieces
     1-2 pieces             Cardamom
     1 piece                Cloves
     1/4" stick or 
     1/8 teaspoon powder    Cinnamon
     1                      Bay leaf
     1 teaspoon             Salt
     1 teaspoon             Coriander leaves (if needed)



   Method


  1. Clean the rice with water and set aside.


  2. Cut the onions length wise.


  3. Fry the onions and cardamom in butter for about 4 minutes. 
     If you are using green chili, then add the chili.


  4. Add bay leaf, cloves, cinnamon and fry until the onions 
     turn golden brown (This will probably take another 4-5 
     minutes).


  5. Add the garlic and ginger paste (preferably prepared from 
     fresh ginger and garlic).


  6. Add dhania powder and chili powder (if green chili was not 
     added before).


  7. 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.


  8. Add the vegetables, rice and salt.


  9. If you like coconut, add 1/4 cup of coconut flakes.


 10. Reduce the flame and cover the vessel.


 11. After about 4 minutes, stir the mixture.


 12. Cover the lid again and wait until cooked (might take about
     10-15 minutes).


 13. Sprinkle on the coriander leaves in the end.

UP



Vegetable Pullav 2



Recipe from Sriram, 1985 This recipe is slightly spicer than the
previous one.


     Quantity               Ingredient

     1 c                     Rice
     1 and 1/2c              Water
     1 c                     Vegetables
     1/2"                    Cinnamon stick
     2                       Cloves
     2                       Cardamom
     1 and 1/4 teaspoon      Salt
     1/8 teaspoon            Turmeric powder
     1 teaspoon              Dhania powder
     2                       Chilies or 1/4 teaspoon powder
     1/2can 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 tablespoons           Butter
     1                       Onion cut lengthwise

   Method


  1.Wash the rice and drain the water.


  2.Extract one cup of water from tomatoes.


  3.Pour the butter into a vessel and heat.


  4.Add cinnamon, cardamom and cloves.


  5.Add onions and chilies and fry until onions turn golden 
    brown.


  6.Add ginger + garlic paste and turmeric powder paste and fry 
    until you get a nice smell.


  7.Now pour in the tomato water + 1 cup water.


  8. Add coconut, coriander powder (Dhania powder), salt and let
     boil


  9. Add rice + coriander leaves + vegetables.


 10. Reduce to low heat and let the rice cook.

UP



Saffron Rice (Kesar Chawal)



     Quantity               Ingredient

     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

  1. Soak saffron in hot water.


  2. Wash and soak rice in 3 c water (optional).


  3. Heat ghee and fry onions and then remove and keep aside.


  4. Add cinnamon, cumin seeds, cardamoms, cloves and salt.  
     Wait 1 minute and then add the bay leaves and 1/2the onions.
     Drain the rice and reserve the water.


  5. Add the rice grains and stir for 4-5 minutes until all the 
     water evaporates and the grains of rice are coated with oil.


  6. Add the water and bring to a boil.


  7. Add saffron and its water and pressure cook at 15 psi.


  8. Remove from the heat and allow the pressure to drop by 
     itself.

UP


Navrattan Pullao (Nine-Jeweled Rice)



     Quantity               Ingredient

     1 c                     Basmathi rice
     1 and 3/4c              Water
     1/4 c                   Oil
     1 small                 Finely sliced onion
     6                       Cloves
     1"                      Cinnamon stick
     1 t                     Salt
     1/2 t                   Cumin seed



   For Mixing with rice before serving:

   A : 1/4c frozen peas (boiled), salt, 6 drops green food 
       coloring mixed with 1 t water.

   B : 1/4c diced tomatoes, 1/4t red pepper, salt, Garam Masala,
       6 drops red food coloring mixed in 2 t water.

     Quantity               Ingredient

     1                      Thinly sliced onion
     2 and 1/4c             Ghee
     1 oz.                  Almonds
     1 oz.                  Cashew nuts
     1 and 1/2oz.           Golden raisins
     1 oz.                  Pistachio nuts
     1" piece               Ginger thinly sliced
     1                      Green chili (optional)
     1                      Hard boiled egg



   Method

  1.Clean, wash, and soak rice in 1 and 3/4c water for pressure 
    cooking, or in 2 cups of water for pan cooking.


  2.Heat oil and fry the onions. Add whole spices. Fry 1 minute.
    Add rice and fry for 2-3 minutes to coat 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.

  3. 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.


  4. (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.


  5. 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.

UP





Chapter  9





Fish





Prawn (Shrimp) Curry



This Recipe from Sriram, 1985


     Quantity               Ingredient

     1/2 kg=1.1 lb.         Prawns
     2                      Onions diced into small pieces
     1/4"                   Cinnamon stick
     1/4 teaspoon           Chili powder
     1/2 teaspoon           Dhania powder
     1/4 teaspoon           Garlic powder
     1/2 teaspoon           Ginger powder
     1 bunch                Fresh coriander
     1 teaspoon             Salt
     1/4 teaspoon           Turmeric powder
     1 tablespoon           Oil



   Method


  1. Clean the prawns and squeeze out the water.


  2. Add chili, dhania, garlic, ginger, turmeric powder, salt 
     and mix well.


  3. Boil prawns on low heat.


  4. Add 1 teaspoon of oil to the boiling prawns.


  5.When water evaporates and the prawns are dry remove from the
    stove.


  6.Heat the oil and put in the cinnamon.


  7.Add prawns and fry for 2 minutes.


  8.Add onions and fry until they turn brown.


  9.Sprinkle on coriander leaves, remove from the heat and serve.

UP



Coriander Fish (Bharia Machli)



     Quantity                    Ingredient

     4 lb.                   Sole, flounder, rock cod, or any 
			     other white wholefish
     8 cloves                Garlic
     3                       Hot chilies (optional) (or cayenne)
     1" piece                Ginger
     1 medium bunch          Coriander
     1 T                     Coriander seeds
     1 t                     Brown sugar
     1 t                     Turmeric
     1/2 t                   Black mustard
     1/2 t                   Fenugreek seeds
     1 T                     Salt
     1/2 c                   Lemon juice
     1/2 c                   Vegetable oil
     2 c                     Chopped onion
     1 c                     Chopped tomato
     1/2 t                   Garam Masala


   Method


  1.Preheat oven to 400 FO.


  2.Wash and pat fish dry. Sprinkle 1 t salt inside and set 
    aside.


  3.Blend garlic, chili, ginger, 1/2the 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).


  4.Fry onions until they are soft and golden brown.


  5. Add the blended Masala and cook until most of the liquid is
     gone, and it starts to leave the sides of the pan.


  6. Add the tomatoes and Garam Masala. Fry for 2 minutes more 
     and remove.


  7. 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.


  8. Grill for 1-2 minutes in the broiler, and sprinkle on the 
     remaining coriander.


  9. Serve.

UP




Chapter  10





Chicken





Mughlai Chicken with Almonds



This recipe is taken from Madhur Jaffrey's book


     Quantity               Ingredient

     1" piece                 Ginger
     8 to 9 cloves            Garlic
     6 tablespoons            Blanched Almonds
     7 tablespoons            Vegetable oil
     1"                       Cinnamon stick
     2                        Bay leaves
     5                        Cloves
     10 pods                  Cardamom
     2 medium                 Onions (cut into small pieces)
     2 teaspoons              Ground cumin seeds
     1/8 - 1/2 teaspoon       Red pepper
     7 tablespoons            Yogurt
     1 small carton           Whipped Cream
     1/4 teaspoon             Garam Masala
     2 - 2 and 1/2lbs.        Chicken boneless (2 trays of holy 
                                                farms)
     2 and 1/2teaspoons       Salt
     one bunch                Coriander leaves



   Method

  1. Grind the ginger, garlic, and almonds with water.


  2.Heat oil in a non-stick pan, and fry the chicken until it 
    turns golden brown. Keep it aside and drain the oil.


  3.Heat some oil and add the cardamom, bay leaves and cloves 
    and fry until the bay leaves turn brown.


  4.Add the onions and fry for a few minutes.


  5.Pour the paste from the blender and fry for a couple of 
    minutes until the oil separates.


  6.Add 1 tablespoon of yogurt and fry for 30 seconds. Keep 
    adding tablespoons of yogurt and fry until you get a 
    consistent mixture.


  7.Add the chicken, whipped cream and salt and cook gently (low
    heat) for 20 minutes.


  8.Add Garam Masala and coriander leaves and cook for another 
    10 minutes.

UP



Malai Chicken



Recipe from Sriram, 1985


     Quantity               Ingredient

     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
     1 - 1 and 1/4tsp       Chili powder
     1/2" piece             Ginger made into a paste
     6 cloves               Garlic (made into paste)
                            Fresh coriander
     to taste               Salt
                            Turmeric



   Method


  1. Heat oil.


  2. Add red chili, cloves, cardamom, cinnamon stick, and bay 
     leaf, and cook until the bay leaf turns golden brown.


  3. Add the onion and fry for two minutes.


  4. Add the ginger garlic paste and fry for 4 - 6 minute.


  5. Add the chicken and fry for 5 minutes.


  6. Sprinkle in chili, dhania powder, cumin powder and turmeric.


  7. Cover chicken + salt (add water if needed) and cook for 
     around 15 minutes until 3/4 cooked.


  8. Add can of tomato paste and cook on low heat.


  9. Just before removing, add the whipping cream and cook for a
     few minutes.


 10. Add Garam Masala and coriander leaves


 11. Remove after a couple of minutes.

UP



Chicken Curry North Indian Style



My own, mostly from mom's but synthesized with recipes from 
other friends.


     Quantity               Ingredient

     1 lb.                 Chicken-drumsticks, 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


  1.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.


  2.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.


  3.Add the onion and fry for two minutes until the onion beings
    to turn brown. Lower heat to medium.


  4.Add the ginger and garlic paste and fry for 4-6 minutes.


  5.Add mustard powder, if using it, add Garam Masala, and add 
    cumin powder.


  6.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.


  7.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.

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.

UP



Chicken Curry (Murga)



4-6 Servings


     Quantity                  Ingredient

     2 - 2 and 1/2lb.        Skinned chicken
     1 t                     Garam Masala
     3 t                     Salt
     1 c                     Finely chopped tomato
     1/4 c                   Vegetable oil
     1/2 c                   Water
     1 and 1/2 c             Finely chopped onion
     1 and 1/2 t             Fresh ginger, chopped
     1 t                     Finely chopped garlic
     1 t                     Vinegar
     1                       Dried chili (optional)



   Method


  1. Cut chicken, separate legs and thighs, back and split
     breast.


  2. Heat oil over high heat. Add onions and fry until golden 
     brown. Take care not to burn them.


  3. Add garlic, ginger and tomatoes. Fry until a smooth paste 
     is obtained.


  4. Add chicken, add water, bring to a boil, and add salt. 
     Cover pot and lower heat. Add chili to make it hot if 
     desired.


  5. Stir constantly to avoid burning and coat the chicken 
     pieces evenly.


  6.After the chicken is done, add vinegar and cook for another 
    5 minutes on very low heat. Sprinkle on Garam Masala and 
    serve.

UP



Tandoori Chicken



2-3 Servings


     Quantity               Ingredient

     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


  1.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.


  2.Take the chicken and make *deep* cuts in it (so that the 
    Masalas seeps in quickly).


  3.If you are using soy sauce as the base, put some on the 
    chicken pieces and let it seep in the cuts.


  4.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.


  5.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).


  6. 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 
          Japaani-tandoori), Oriental sauce (my supermarket-
          tandoori).

UP




Chapter  11





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.


     Quantity               Ingredient

     3 lbs                  Lean boneless lamb
     3                      Meaty lamb bones


   Marinade made from:


     Quantity               Ingredient

     4 tablespoons          Light vegetable oil
     1/4 c                  Cider vinegar
     3 tablespoons          Tamarind pulp
     to taste               Salt



   Puree made from:


     Quantity               Ingredient

     2 tablespoon           Vegetable oil
     1 large                White onion
     6                      Garlic cloves
     2 tablespoons          Fresh ginger root, chopped
     1/2 c                  Vegetable oil
     3 c                    Onion, thinly sliced
     1 teaspoon             Ground cumin
     1 teaspoon             Ground mustard
     3 teaspoons            Turmeric
     1 and 1/2teaspoons     Red pepper
     3 teaspoons            Paprika
     2 and 1/2c             Hot water



   Method


  1.Cut lamb into 3/4" cubes.


  2.Place lamb and the bones in a non-metallic bowl with the 
    four tablespoons of oil, the vinegar, tamarind pulp, and 
    salt. Let it marinade at room temperature for eight hours or,
    refrigerated, for 24 hours.


  3.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.


  4.Heat the one-half cup of vegetable oil in a large enamel 
    coated skillet over medium-high heat. Add the onions and 
    saute until they are caramel brown, stirring constantly to 
    prevent burning.


  5.Add the puree. Reduce the heat and add ground cumin, ground 
    mustard, turmeric, red pepper, and paprika. When the spices 
    begin to sizzle and turn dark, in about 15 seconds, add the 
    lamb and bones. Cook until slightly seared (about ten minutes).


  6.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).


  7.Pick out and discard bones.


  8.Serve over rice.

UP



Egg cooked with Meat and Fried (Nargisi Kofta)



   Meat:

     Quantity               Ingredient

     1 lb.                   Ground lean meat
     1/4 c                   Chopped onion
     4 cloves                Chopped garlic
     1" piece                Ginger, chopped
     1/2 t                   Turmeric
     1/4 c                   Water
     to taste                Salt and pepper



   To mix with meat:


     Quantity               Ingredient

     4 T                    Besan (chick-pea flour)
     1 T                    Yogurt
     6                      Hard boiled eggs
     1                      Egg for mixing and coating
     1/2 t                  Garam Masala
                            Oil for frying



   For curry (Masala):


     Quantity               Ingredient

                            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
     10-15 leaves           Coriander
     to taste               Salt and pepper



   Method


  1. 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.


  2.Coat the hard boiled eggs with the above and deep fry.


  3.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 and 1/2 c water and cook for 10 minutes 
    covered.


  4.When curry is ready, pour into a serving dish, cut the 
    koftas in half and arrange over the curry. Cover and bake at
    250 FO for 15-20 minutes.


  5.Serve garnished with coriander leaves and Garam Masala.

UP



Pork Curry



Serves 6 or 8


     Quantity               Ingredient

     1 and 1/2lb.           Pork
     3                      Medium onions
     2" piece               Ginger
     4 cloves               Garlic
     2 medium               Tomatoes
     2 T                    Vinegar
     2 t                    Salt
     1/2 t                  Garam Masala
     2 T                    Vindaloo paste (hot)
     1 medium               Potatoes
     2 c                    Water



   Method


  1.Clean, wash, trim and dry pork. Cut into 1" cubes.


  2.Make Masala with onions, ginger, and tomatoes as in chicken 
    curry, etc.


  3.Add the vinegar and Vindaloo paste and cook for 2 minutes.


  4. Add the pork and pressure cook for 20 minutes, or in a 
     heavy pot for 1 and 1/2hours, until the pieces are tender.


  5. Cube potatoes, add and cook the potato pieces coated in the
     liquid.


  6. Boil down the amount of water (30 minutes) while the 
     potatoes cook.

UP



Shahi Korma (Mutton Curry)



     Quantity               Ingredient

     1 and 1/2lb.           Goat/Lamb meat (mutton)
     3                      Medium onions
     3/4 c                  Yogurt
     4 cloves               Garlic
     pinch                  Saffron
     2 t                    Salt
     3/4 c                  Cream
     1 oz.                  Almonds
     1/2 c                  Oil
     1 oz.                  Coriander seed
     1 t                    Red pepper (optional)
     1/2 t                  Garam Masala



   Method


  1. Clean, wash and dry mutton.


  2. Blend coriander seeds, 1 onion, almonds and garlic.


  3. Marinade the mutton in above mixture for 2 hrs.


  4. Heat oil and fry the remaining thinly sliced onion. Keep 
     aside.


  5. Add the mutton and fry until the liquid dries up.


  6. Add 3/4 c hot water and simmer until the meat is almost 
     done (3/4cooked) OR pressure cook at 15 psi for 20 minutes.
     Reduce pressure. Add salt and pepper.


  7. Uncover and dry the liquid.


  8.Add beaten yogurt and fry until it leaves oil.


  9.Add fried ground onion.


 10.Beat the cream. Add soaked or ground saffron.


 11.Mix it with the cooked mutton.


 12.Add Garam Masala and bake at 250 FO for 1/2hour


 13.Serve garnished with chopped coriander leaves.

UP





Chapter  12





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).


     Quantity               Ingredient

     1 stick                  Butter
     2 handfuls               Very fine vermicelli
     4 cups                   Milk
     1 pint                   Whipping cream
     1 handful                Raisins
     3 tablespoons            Sugar
     4                        Almonds (optional) peeled and 
                                                 thinly sliced



   Method


  1. Melt butter in a 4 qt. pot.


  2. Break vermicelli into 3" pieces. Over low heat stir 
     vermicelli into butter until it turns light brown.


  3. Pour in the milk and stir over medium heat until it boils.



  4.Put in the raisins, almonds and sugar.



  5.Continue to cook under low heat for 10 minutes.



  6.Add whipping cream and continue to cook for a couple of 
    minutes.



  7.Remove from heat and, when cool, chill in the refrigerator 
    before serving.

UP



Rice Flour Pudding



6 servings



     Quantity               Ingredient

     4 and 1/2c               Milk
     3/4 c                    Sugar
     2 oz.                    Rice flour
     6-8 drops                Rose water
     1 oz.                    Almonds
     1/2 oz.                  Pistachio nuts



   Method



  1.Blanch (optional) and shred nuts.



  2.Mix rice flour into the milk and mix until smooth.



  3.Cook over medium heat until a creamy consistency is achieved 
    (20-30 minutes?).



  4.Simmer and add sugar and stir for 2-3 minutes more.



  5.Cool (in refrigerator for 30 minute) add the rose water, 
    almonds and pistachios (maybe before it cools).



  6.Pour into individual dishes and serve.

UP



Besan Burfi



     Quantity               Ingredient

     1 c                     Besan
     1 c                     Shortening
     1 c                     Sugar
     4 seeds                 Cardamom
                             Nuts (optional)



   Method


  1. Melt shortening in a pan.


  2. Turn down heat and add cardamom and Besan.


  3. 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).


  4. Turn off the heat and stir in the sugar.


  5. Spread 1/2" thick onto a platter.


  6. Cut into diamond shapes after it has cooled down.

UP



Kheer



     Quantity               Ingredient

     1/2 c                    Rice
     4 c                      Milk
     1/4 c                    Raisins
     1/4 - 1 c                Sugar
     1 t                      Cardamom seeds
     1/4 c                    Shredded blanched almonds
     6-8 drops                Rose water
     1/2 c                    Water



   Method


  1. Wash and drain the rice.


  2.Soak in 1/2 c water for 1/2 hour.


  3.Boil the rice in the same water until it is coated and the 
    water dries up.


  4.Add the milk and simmer on low heat for 1 and 1/2hours.


  5.Scrape the sides and bottom frequently to prevent sticking 
    and mash rice while stirring.


  6.When it is creamy, add sugar and stir in well.


  7.Remove from heat and add crushed cardamom seeds, rose water 
    and shredded almonds.


  8.Serve hot or cold decorated with silver leaves (optional). 
    [Silver leaves are VERY FINE, tasteless sheets of silver.]

UP



Gulab Jamuns (Easy Method)



     Quantity               Ingredient

     1 c                     Bisquick
     2 c                     Carnation powder
     2 c                     Water
     1 and 1/2 c             Sugar
     4 pods                  Cardamom
     few drops               Rose water
     1/2 stick               Butter (4 T)
     1/8 c                   Yogurt
                             Milk
                             Oil for frying



   Method


  1.Heat butter and pour in a bowl.


  2.Add Bisquick, carnation powder and yogurt and blend together.


  3.Knead well adding milk if necessary.


  4.Make a smooth ball, cover and let rest (30 minutes?).


  5. Make 12-14 small balls.


  6. Heat the water, add sugar, bring to boil, add cardamom seeds
     and simmer.


  7. Boil, then simmer to reduce the water by half.


  8. Heat the oil until hot and fry the balls to a golden brown 
     or until they are dark brown_almost black.


  9. Soak in sugar syrup until they double in size (1 hour or 
     overnight)


 10. serve hot or cold.

UP



Suji Halva (Semolina Halva)



4 - 6 servings



     Quantity               Ingredient

     1/2 c                    Suji (semolina)
     1/2 c                    Sugar
     1/2 c                    Ghee
     1 and 1/2 c              Water
     1 oz.                    Sliced almonds
     1 oz.                    Raisins
     8                        Green cardamoms



   Method


  1. Boil sugar and water together for 5 minutes.


  2. Heat ghee add suji and stir on low heat until mixture 
     becomes light creamy in color and ghee leaves the side of 
     the pan.


  3. Add the syrup and stir briskly until it is absorbed in the 
     semolina.


  4. Mix in crushed cardamom seeds, almonds, and raisins.


  5. Serve hot.

UP


Sewian (Vermicelli)



     Quantity                  Ingredient

     2 c                     Sewian (vermicelli)
     3 and 1/2 c             Milk
     3/4 c                   Sugar
     1/4 t                   Rose water (or 6-8 small cardamom 
                                         seeds)
                             Ghee



   Method


  1.Fry the sewian in hot oil until golden brown.


  2.Heat the milk to boiling and add the sewian. Cook until the 
    milk is reduced by half.


  3.Add sugar and cook on low heat until creamy (about 25 
    minutes).


  4.Remove from the heat. Add in rose water.


  5.Decorate with blanched finely shredded almonds and pistachio
    nuts and silver leaves if desired.

UP



Carrot Halva



     Quantity               Ingredient

     4 lbs.                   Carrots
     1/2 gal                  Milk
     2 c                      Sugar
     2 c                      Carnation milk powder
     1 c                      Oil
     to taste                 Nuts



   Method


  1.Clean and grate the carrots.


  2.Heat milk to boiling and add the carrots.


  3. Cook until liquid is almost gone, stirring to prevent 
     sticking and burning (3 to 4 hours).


  4. Add oil and cook more, stirring often, to roast the carrots
     well (about 1/2 hour).


  5. Add the powdered milk and sugar and cook until all the 
     liquid is gone and the mass does not stick to the sides.


  6. Add the nuts and raisins and turn off the heat.


  7. Pour in a serving dish and serve warm or cold. Will keep in
     the refrigerator for up to 1 week.

UP



Rasgoola



     Quantity               Ingredient

     1 L                    Homogenized Milk
     2 tsp                  White Vinegar
     1 and 1/2 C            Sugar
     3 C                    Water



   Method


  1. Bring the milk to a boil and add vinegar to the boiling 
     milk to separate the whey.


  2. Throw away the liquid part by sifting the stuff onto a 
     muslin cloth.


  3. Pour some cold water over the curd to cool and wash it. 
     Discard the water and hang the cloth for 15-20 minutes to 
     let the excess water drip off.


  4. 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.


  5. Remove the paste and make small balls (1-2" in diameter).


  6. Boil water in a wide vessel. Make sure that there is at 
     least 2-3" 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.


  7. Continue boiling the syrup and gently drop the curd balls 
     in the boiling syrup. Cook the balls in the boiling syrup 
     for 30-40 minutes.


  8. 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).


  9. Serve cold.

UP



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.


     Quantity               Ingredient

     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


  1.Mix all of the pulp, condensed milk and whipped cream in a 
    bowl.


  2.Put in the freezer for about 8 hours.

UP

Modified for WWW by...

Debasmita Misra


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