India Quizine
Indian Gravy
Category = India
1 Ingredient
1 Cup Ghee
2 Tsp Garam Masala
2 Large Onions, Chopped
4 Ripe Tomatoes
4 Large Garlic Cloves
1/3 Cup Yogurt
1 Tsp Grated Ginger
Salt
2 Tsp Turmeric
2 1/2 Cup Water
2 Tsp Cayenne
Preparation
Heat ghee & saute onions & garlic till golden. Stir in ginger, turmeric, cayenne & garam masala in turn. Stir fry for 5 minutes. Add tomatoes & yogurt. Stir in salt & cook for 2 minutes.
Pour in water & bring to a boil. Reduce heat & simmer for 10 minutes. The gravy is now ready to use. Makes 2 1/2 cups. Michael Pandya, "Indian Vegetarian Cooking"
North Indian Stuffed Eggplant
Category = India
4 Ingredient
2 Medium Eggplants
1/4 Tsp Ground Cloves
4 Cup Potatoes, Cubed
1 Tbl Minced Ginger
8 Oz Soya Cheese,
2 Garlic Cloves, Minced
2 Tbl Vegetable Oil
2 Medium Carrots, Diced
2 Cup Chopped Onions
1 Large Green Bell Pepper, Diced
2 Tsp Ground Cumin Seeds
1 Cup Green Peas
1 Tbl Ground Coriander Seeds
1 Tomato, Diced
1 Tsp Turmeric
2 Tbl Fresh Lemon Juice
1/2 Tsp Hot Red Pepper
Seasme Seeds
PreparationLeaving stems on, slice eggplants in half lengthwise & place cut side down in pan. Cover & bake at 375F for 30 to 40 minutes till tender. Whiule eggplant is baking, boil potatoes till tender & drain. Mash with partially melted soya cheese in a large bowl. Saute onions & dried spices in oil for 1 minute. Add garlic, ginger & saute till onion is translucent. Add carrots & cook 5 minutes. Add peppers & peas & cook till just tender. Stir in tomatoes & lemon juice. Combine sauteed vegetables & potato mixture. Mash eggplant pulp & push to side. Mound a quarter of filling on each half. Sprinkle with sesame seeds & bake for 15 minutes at 375F, uncovered.
Spiced "Fried" Potatoes (India)
Category = India
2 Ingredient
9 Oz Small Potatoes, Cut In
1 Dash Ground Cumin -Quarters
1 Dash Ground Nutmeg
1 Qt Water
1 Dash Ground Mace
1/4 Tsp Each Salt And Ground
1 Dash Ground Cloves
-Coriander
1 1/2 Tsp Vegetable Oil
1/8 Tsp Each Chili Powder, Ground
1 1/2 Tsp Margarine
-Ginger, And Ground Cardamom
Preparation
In 2-quart saucepan boil potatoes in water until tender (BUT NOT SOFT); drain and cool.
Combine seasonings in small cup and set aside. In 8-inch nonstick skillet combine oil and margarine and heat until margarine is bubbly and hot; add potatoes and saute, stirring occasionally, until lightly browned. Sprinkle with seasonings and continue sauteing until well browned, 10 to 15 minutes.
West: Royal Lamb Chops Braised With
Nuts And Saffron
Category = India
2 Ingredient
Stephen Ceideburg
-Cumin Seeds (See Note)
4 Tbl Unsalted Butter
1/4 Tsp Ground Mace
1/4 Cup Sliced Almonds
1/4 Cup Water
1/4 Cup Slivered Pistachios
3 Lamb Rib Chops, 4 Ounces
6 Large Garlic Cloves
-Each, Trimmed Of All Fat
1 One-Inch Piece Fresh Ginger
1/2 Cup Water
1 Tsp Coriander
1/2 Tsp Saffron Threads, Dissolved
5 Green Cardamom Pods,Husked
-In 2 Tablespoons Hot Water
1 Fresh Hot Green Chile
Salt (Optional)
1/4 Tsp Black Peppercorns
1/2 Cup Peas, Fresh Or Frozen
5 Whole Cloves
2 Tbl Minced Fresh Cilantro Or
1/2 Tsp Royal Cumin, Or Regular
-Parsley
Preparation
This elegant entree is a specialty of Rajasthan, home of the Rajput warriors. Heat 2 tablespoons of the butter in a heavy pan over medium-high heat. Add almonds and pistachios; cook, stirring, until light brown, about 4 minutes. Remove with a slotted spoon and set aside. Combine the garlic, ginger, coriander, cardamom, chili, peppercorns, cloves, cumin, mace and water in a blender and blend to form a smooth paste. Arrange lamb in a large shallow dish. Rub the spice mixture over both sides of lamb. Cover and refrigerate 30 minutes. Heat remaining 2 tablespoons butter in a large, heavy skillet over medium-high heat. Add lamb and brown well on both sides. Add 1/4 cup of the water and bring to a boil.
Reduce heat, cover, and simmer for 5 minutes. Add remaining water; sprinkle in saffron.
Cover and cook until lamb is tender, about 10 minutes. Taste, and add salt, if needed. Stir in peas and cook 5 minutes longer. Sauce should be very thick. Transfer lamb to a heated platter. Stir sauce and pour over lamb. Top with fried nuts and cilantro. Note: Royal cumin (black cumin) or shahi jeera gets its name from the royal Moghul dishes it was most used in. It is available at Indian markets. PER SERVING: 640 calories, 35 g protein, 16 g carbohydrate, 50 g fat (22 g saturated), 149 mg cholesterol, 131 mg sodium, 5 g fiber.
Zuni Green Chili Stew
Category = India
8 Ingredient
3 Lb Boned Lamb Cut Into
1 Medium Dried Hot Red
-1 1/2" Cubes
-Chili Pepper, Crushed
Flour For Dusting
1 Tbl Salt
2 Tbl Cooking Oil
2 Cloves Garlic, Peeled
1/4 Tsp Ground Black Pepper -And Crushed
6 Dried Juniper Berries
2 Tsp Oregano -Crushed
1/2 Cup Minced Fresh Parsley
2 Yellow Onions, Peeled
6 Green Peppers, Washed
-And Chopped
-Cored, Quartered
5 1/2 Cup Hominy (Include Liquid)
1 Qt Water
Preparation
Dust lamb cubes lightly with flour Brown lamb slowly on all sides in the cooking oil in a large heavy kettle. As the meat browns, add the black pepper and crushed juniper berries.
Transfer meat to paper toweling to drain. In the same kettle, saute the onions slowly until golden. Return meat to kettle. Mix the remaining ingredients, cover and simmer for 1 1/2 hours, stirring occasionally. -----
Hearty Chicken Soup
Category = India
6 Ingredient
1 Tbl Canola Oil
3 Tsp Ginger Root, Minced
1 Cup Onion, Finely Diced
1/4 Tsp Salt (Optional)
1/2 Cup Celery, Finely Diced
1/4 Tsp Ground Turmeric
1 Inch Cinnamon Sticks
2 Cup Tomatoes, Fresh Or Canned
12 Whole Black Peppercorns
-Without Salt, Blended
1 3/4 Lb Chicken Breasts (Approx.
6 Cup Water
3-1/2 Oz Per Serving)
1/2 Lb Potatoes, Peeled And Cut
Skinned, All Visible Fat
-Into 12 Pieces
-Removed And Cut
1/2 Cup Cilantro, Chopped
Into Pieces
2 Tbl Lemon Juice
3 Tsp Garlic, Minced
Preparation
1. In a saucepan, heat oil and saute onions, celery, cinnamon and peppercorns until onions and celery are soft. Do not let onions brown. 2. Add chicken, garlic, ginger, salt, turmeric and tomatoes. Mix well, cover and cook for 15 minutes. Stir occasionally. 3. Add 6 cups of water add potatoes and cilantro. Mix well, cover and cook for 15 minutes or until the potatoes are done.
4. Add lemon juice, mix and serve. Note: Please discard whole spices while eating. Nutrient Analysis (per serving): 167 calories 19.5 g protein 14.5 g carbohydrates 3.6 g total fat 0.5 g saturated fat 43.9 mg cholesterol 156.6 mg sodium with salt included is 66.3 mg sodium with salt omitted From: INDIAN RECIPES FOR A HEALTHY HEART
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