In a large soup pot, saute oil and onions. When onions are soft, add lentils. Stir several minutes. Add remaining ingredients. Bring to a boil. Simmer until lentils are very soft, about 35 minutes. Soup may be pureed. Recipe By :     st

Heat ghee over low heat. Add onion & cook til it softens, stirring ocassionally. Add peppercorns & bay leaves & cook for 5 minutes. Add stock, 1 c water, lentils, parsley, chilies & salt. Cook over medium heat for 10 minutes. When soup begins to boil, add ginger

Pound or process all of the ingredients in a mortar, blender, or processor to a smooth even paste. If necessary, add a little more oil when processing. You may substitute 16 coriander stems for coriander roots. Appeared in The Southeast Asia Cookbook by Ruth Law.b

* peeled and cut into 1 inch cubes Add enough water to the spices to make a stiffish paste, then leave to stand for a few minutes. Make a puree of the onion, garlic, chillies, red pepper and ginger. Heat the oil and fry the spice paste for 5 minutes or so; sti

* In a bowl, combine 1/3 cup hot water and 2 1/2 Tbsp packaged tamarind pulp or 4 5 inch long whole tamarind pod (shell and coarse strings removed). Let stand for 30 minutes. Knead pulp from seeds: discard seeds. Prepare tamarind liquid using 1/2 cup hot water and 1/4 cup pu

Sort and wash the dal until the water runs clear. Place the dal in a soup pot and add water to cover by about 2 inches. Add the turmeric and 1 teaspoon of salt and bring to a boil. Reduce heat and simmer for about 30 minutes, until the dal is soft and beginning to fall apart

This is a typical restaurant style curry. The medium curry forms the base and the variations show how it can easily be adapted. Add the additional ingredients of the various "national" curries to the medium curry base with Spices 2 at stage 6. 1. Skin the chicken, on

1. Blanch (opt) and shred nuts. 2. Mix rice flour into the milk and mix till smooth. 3. Cook over medium heat till of creamy consistency (20 30 minute.??) 4. Simmer and add sugar and stir for 2 3 minutes more. 5. Cool (in refrigerator 30 minute) add the rose water, almonds a

Heat the oil in a large pot. Saute the onion until soft, and add the chopped garlic. The "splutter fry" the cloves, cinnamon cardamom, bay leaves and turmeric powder for 30 seconds to 1 minutes. Lower the heat and add the rice. Continue to fry and stir until the rice i

Heat oil in pot. Add mustard seeds & leave them for 10 to 20 seconds. Add rice & peas (if using fresh) & stir fry for 1 minute. Add water & salt. Cover & bring to a boil, reduce heat to very low & cook till the rice is almost done, 15 to 25 minutes depend

Most indians do not buy the stuff because it looses so much flavor (much like fresh ground pepper vs packaged ground pepper). instead, what i do is to buy raw cumin (ask them to sell you good quality "zeera" if you go to an indian store). to roast them, in a heavy

This expensive restaurant dish is easy to make at home. Although it is found in both northern and southern India, it is prepared very differently in each region. The following recipe is the northern version. Brush eggplant all over with 1/2 teaspoon oil. Preheat the bro

Grill or broil whole eggplants until they collapse. When cool enough to handle, slit them open & scoop out the flesh into a skillet with the oil. Add the onion & cook over a medium heat for 10 minutes. Stir frequently to prevent scorching. Add all the reemaining ingr

Peel onion, cut in half & slice into 1/4" thick slices. Separate the slices into shreds. Heat a large skillet till hot, then add the oil. When smoking hot, add the onions, do not stir but let them sizzle for 30 seconds. Now stir, keep roasting, tossing & tu

6 TB cornstarch 3 3/4 c milk 15 oz can chicken broth 1 ts salt 2 ts garlic powder 1/2 ts black pepper 1 TB good quality curry powder 1 ts cayenne 2 ts sugar 2 TB butter or olive oil 2 c mushrooms sliced 1 md onion chopped 3/4 c Parmesan

Heat oil in a large pot & saute the onion, garlic & carrot for 5 minutes. Add the parsnip, turnip, ginger & the other spices. Cook for 2 minutes, stirring. Stir in the lentils, followed by the stock. Season, bring to a boil, simmer for 20 minutes, stirring o

Needed: large, heavy saucepan; canning jars, parafin, cellophane, plastic lined lids or jars with hinged lids and rubber seals. Remove seeds from rosehips. Soak the rosehips, raisins or sultanas, and apples in vinegar overnight. After soaking, place the rosehips with re

Put the garlic, ginger, almonds, and 6 tablespoons water in a blender and blend until you have a paste. Heat the oil in a wide, heavy, preferable non stick pot or wok over a medium high heat. When hot. put in just enough meat pieces so they lie, uncrowded in a single layer.

NOTES: 2 ounces is about 57 grams. You can leave out melon seeds and double the quantity of almonds. Potassium metabisulphite is a chemical preservative. This recipe doesn t mention refrigeration as a means of storing this syrup; a western adaptation would be t

Squeeze juice from the 2 lemons and reserve juice. In a saucepan, combine sugar, crushed ice, 4 cups water, lemon juice and rose water. When sugar is completely dissolved, strain and serve the Sherbat in frosty glasses.     strong

Sprinkle the food to be marinated with lemon and lime juice. Combine the remaining ingredients in the container of a food processor. Process until smooth. Makes about 3/4 cup     strongServings: 1/strong  

Grind the onion, garlic, and ginger into a fine paste. In a medium saucepan, combine the paste, spinach, yogurt, buttermilk, chili powder, and garam masala. Simmer at medium heat for 20 to 30 minutes. Mash the ingredients with a potato masher. Add the half and half. Sim

1) Wash and soak the dhal for 2 hours and drain well. 2) Melt ghee over medium heat in a non stick pan and fry the onions, green chilli and cinnamon until onions are slightly browned, about 6 to 8 minutes. 3) Add the turmeric and garam masala, stir and mix well. b

Heat oil in pan over medium low heat & add five spice powder. Fry for a few seconds. Add onion & fry until it is translucent, 2 or 3 minutes. Stir constantly. Add the turmeric & salt & stir briefly. Add the chard. Reduce heat to very low, cover & cook ju

Sprinkle yeast and sugar into the hot milk or water, leave it for 20 minutes. Sift together flour, dalt in a large bowl, and make a well in the centre. Put yogurt and 2 tbsp butter in the yeast mixture. Knead well and leave it aside for 3 4 hours, in a warm place until doubl

In a 6 8 quart pan over high heat, stir milk and sugar until simmering. Over medium high heat, boil until reduced to 2 cups, 25 35 minutes, stirring often; slide pan partially off heat if milk threaten to boil over. Let cool; to speed cooling, set pan in ice water.

Chop spinach (a food processor comes in handy) and mix well with other ingredients. Cook over high heat for 2 minutes. Cover and cook for 20 minutes on medium heat, stirring fairly often. Salt to taste. NOTES: * An Indian spinach side dish This recipe is from &q

* the best are the ones you get in oriental shops) broken into 2 inch pieces. Cook sago in water first until they loose the white color and look transparent. Set aside. Melt butter in a heavy saucepan. Fry vermicelli until pieces turn golden brown. This happens rapidly

Peel and cut the onions in half lengthwise, then cut them crosswise into very fine half rings. Mix tomato paste and water. Break up cinnamon stick somewhat. Peel ginger and grate finely. Cut the chicken into serving pieces. I say if you do it right, you get 11 pieces:

Peel and cut the onions in half lengthwise, then cut them crosswise into very fine half rings. Mix tomato paste and water. Break up cinnamon stick somewhat. Peel ginger and grate finely. Cut the chicken into serving pieces. I say if you do it right, you get 11 pieces: t

Approx. Cook Time: 4:00 Peel and cut the onions in half lengthwise, then cut them crosswise into very fine half rings. Mix tomato paste and water. Break up cinnamon stick somewhat. Peel ginger and grate finely. Cut the chicken into serving pieces. I say if you do

In a bowl, combine 10 fl oz water with the cayenne pepper, paprika, turmeric, garlic and ginger. Mix well. Grind the coriander seeds and cumin seeds in a clean coffee grinder and add to the mixture. Put the spice mixture into a pan and bring to a simmer. Turn the heat t

(Thai Dragon is a small very hot chile pepper from Thailand.) Remove stems from the peppers and peel the garlic cloves. Put all ingredients in a food processor (using the steel blade) and mix 3 4 minutes. Boil 10 minutes and put in sterilised jars. This makes a sambal that

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. The prepared powder can be stored refrigerated indefinitely in any container. Recipe By : Ramesh <[email protected]>    

* I use one medium sized onion peeled and chopped because I don t like shallots. ** if you can get tamarind use it and soak a fistfull in water for half hour and then squeeze the "juice" out and discard the waste and use the juice in the sambar. Soak

1. Boil the toor dal with 3 cups of water 2. Fry channa dal, dhania seeds, hing, red chillies for a few minutes and then fry it with 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,

*GHEE is butter that has been cooked to separate the clear butter fat from milk solids to be able to keep it for a long time. To make it, cook 1 lb unsalted butter to a simmer and cook, partially covered, 10 to 15 minutes till most of the froth has subsided and the milk solids

To make the pastry, combine the 2 c of flour with 3 tb oil. Add salt & mix. Add 1 cup of water a little at a time until you have a firm dough. Knead the dough well for 10 minutes or until the dough is elasticy & smooth. Form inot a ball, brush with a little oil, cover b

From: A Taste of India, M.S. Atwood Sift together flour and salt. Add melted butter, yogurt and water to make a stiff dough. Knead until smooth and elastic. Roll out very thin on floured board. Cut into 3 to 4 inch circles. Place a small amount of filling in center leav

To Make Dough:Sift flour and salt together into a mixing bowl. Add the melted butter and yogurt and stir with a wooden spoon until the dough resembles a coarse, crumbly meal. Add cold water by the TBSP full until the dough can be gathered into a ball. Knead on a lightly flou