Add salt and rice to boiling water. Cook, stirring often until water has evaporated and rice is almost dry. Place rice in well greased 2 quart casserole. Add milk, butter, and sugar. Bake in very slow oven (275 degrees F.) about 3 hours, stirring occasionally.

Not always sold in Indian stores. Can buy the seeds & mix this yourself. Recipe By :     strongServings: 1/strong  

Peel, core and coarsely chop apples. Put apples, onions, garlic and raisins into a saucepan. Add salt, sugar, vinegar and spices and mix well. Heat gently, stirring to dissolve sugar. Bring to a boil and simmer 30 minutes, stirring occasionally. Stir in tomato

Follow directions of your breadmaker for this type of bread. Almond milk or cow s milk also works well in this recipe. The spices add a subtle flavor, which is accented well with a chutney spread or served with hummus or baba ganouj. Source: _Bread Machine Baking for Be

The fragrant brushing of spices called for here will add a piquant flavor redolent of Indian cooking to fish steaks, whether swordfish or halibut. Mix together all ingredients except fish and margarine. Spread mixture evenly on both sides of fish. Place fish in shallow glass

Heat the margarine in a large nonreactive pan over medium heat. Add the cumin seeds, mustard seeds, turmeric, cardamom, curry powder, cloves and cayenne, and saute until fragrant, about 30 seconds. Add the carrots and saute until lightly coloured, 3 to 5 minutes. Stir in the

Whisk oil and lime juice together in large bowl. Whisk in cumin, cinnamon, salt and grlic. Sir in carrot. Cover and refregerate until cold. Serve chilled, garnished with wheat sprouts. Food Exchanges per serving: 2 VEGETABLE EXCHANGES CHO: 10g; PRO: 1g; FAT: 2g; CA

Pour milk into a heavy 4 quart saucepan. Bring to a boil over medium high heat, stirring occasionally. Reduce heat to medium and stir in buttermilk. When the curds form a mass (you ll see a clear, pale yellow whey surrounding the curds), remove pan from heat, Let s

Pour milk into a heavy 4 quart saucepan. Bring to a boil over medium high heat, stirring occasionally. Reduce heat to medium and stir in buttermilk. When the curds form a mass (you ll see a clear, pale yellow whey surrounding the curds), remove pan from heat, Let s

Beat together cream cheese and mayonnaise. Add chicken, almonds, chutney, salt and curry powder. Shape into walnut sized balls and roll in coconut. Chill. Makes 36 balls. Randy Rigg     strongServings: 36/strong  

Rinse the chicken pieces. In a pot of boiling salted water, cook the chicken with a few celery tops. Cover and simmer about 1 hour or until fork tender. Drain and strain the broth, reserve. Bone the chicken and cut it into 1/2 inch pieces to measure about 2 1/2 cups. In a sk

Rinse the chicken pieces. In a pot of boiling salted water, cook the chicken with a few celery tops. Cover and simmer about 1 hour or until fork tender. Drain and strain the broth; reserve. Bone the chicken and cut it into 1/2 inch pieces to measure about 2 1/2 cups. I

Rinse the chicken pieces. In a pot of boiling water, cook the chicken with a few celery tops. Cover and simmer for about 1 hour or until fork tender. Drain and strain the broth; reserve. Bone the chicken and cut into 1/2 inch pieces to measure about 2 1/2 cups. In a skillet

Melt butter in a saucepan. Add mushrooms, onion and Garam Masala and cook 2 minutes. Stir in 1/4 cup of flour and cook 1 minute, then stir in stock and bring to a boil, stirring constantly. Reduce heat and cook 2 minutes, stirring constantly. Remove from heat and stir i

Combine garlic, ginger, lemon juice, garam masala, vegetable oil and yogurt. Spread on chicken breasts. Let marinate for 1 hour. Combine all ingredients for mint chutney in food processor or blender. Puree until smooth. Place chicken on grill, close cover and gril

Soak chickpeas overnight, rince, cook in water until tender. Drain, KEEP THE COOKING LIQUID! In a frying pan heat the oil, fry oinon until golden. Add cinnamon and cloves, cook a few seconds. Add garlic, ginger, chili pepper, ground coriander and cook 5 minutes, stirrin

Cook all ingredients on high covered (100%) for 5 minutes. Stir. Cook uncovered for further 3 minutes. MAKES: 1 3/4 cups     strongServings: 1/strong  

Combine and let sit overnight. Bring to a boil stirring constantly, until the mangos and onions are transparent. Add water if necessary to prevent burning. Adjust flavor for hotness and tartness. Pack hot into half pints, process 5 minutes in boiling water bath. &nb

mix ingredients, bake in greased iron skillet or baking dish @ 350 till done. About 40min. Recipe By : Cheryl Gimenez From: Date:     strongServings: 12/strong  

Peel cucumber, cut in half, discard seeds and slice thinly. Mix remaining ingredients together, add cucumbers and stir together. Food Exchange per serving: 1 VEGETABLE EXCHANGE; CAL: 37; CHO: 1mg; CAR: 6g; PRO: 3g; SOD: 46mg; FAT: 0g; Souce: Light & Easy Diabetes Cu

Dice cucumber and tomato. Combine all ingredient in serving bowl. Mix well. Cover and refrigerate for 30 minutes. To Serve: Bring cold serving bowl to table. Enjoy or not as you choose.     strongServings: 4/strong  

These peas, with curry spices and mushrooms, offer a fragrant and fiery side dish. Created by: The Golden Temple Conscious Cookery, Los Angeles Heat oil and butter in large heavy skillet. Add onions and saute until tender. Puree garlic and ginger in blender with sm

Use the lower 6 inches of 3 stalks of lemongrass, outer leaves discarded and the stalks sliced Into a food processor with the motor running drop the garlic, the lemongrass, and the gingerroot, blending the mixture well, add the turmeric, the lemon juice, and the salt, a

Put all ingredients in a small bowl, and stir. Let sit about 10 minutes. Tanya Heikkinen [email protected] University of Idaho From Fatfree Digest April May 1994, Formatting by Sue Smith (using MMCONV)     strongServings:

Saute onion in butter until soft. Stir in curry and flour and heat an additional 2 mins. Slowly add the milk, stirring constantly as sauce thickens. Add chopped eggs and heat thru. Pour over muffins, garnish with parsley or cilantro and serve. Curry Powder 5T hot dried

This is a very colorful and tasty arrangement of marinated and then skewered and grilled vegetables and fish. The marinade, called chermoulla, is a blend of fragrant seasonings, oil, and lemon juice. In this version I ve suggested my favorite vegetables for kebabs. You shoul

Contributed to the echo by: Jonathan Kandell Indian Food Recipes Put about four tablespoons veg oil in pan. Heat on med. Put in black mustard seeds and chillis and heat until mustard seeds begin to pop. Then add spinich and a tiny bit of water, cover, and cook on low for a f

(From Various Posters) Tandoor(i) is an earthern (?) oven btw. The famous vegetarian items made with them are perhaps naan and tandoori roti. Roti is a simple Indian bread which may also be known as chapati to some. Naan/roti with aloo mattar/panneer mattar/aloo palak

* (I like sourdough, and I recommend not using a really dark type.) Put everything but the bread and margarine into the blender/food processor/ other implement of destruction and blend until the herbs are medium chooped. Pour the resulting batter into a wide shallow dis

This dish was originally made with chokecherries. These tiny cherries are bitter enough to surprise you, and the pit is the biggest part of the fruit. The whole cherry, pit and all, was pounded up and used to preserve meat, and they are certainly sour enough to do just that. br

Contributed to the echo by: Tia Darrow Originally from: "Simply Simpatico" put out by the Junior League of Albuquerque Indian Fry Bread Mix dry ingredients. Cut in 1 tblsp. lard (or shortening) until crumbly. Add water and mix until a soft dough forms. Knead until

Mix flour, baking powder and salt. Cut in lard until mixture is texture of cornmeal. Gradually add warm water, using only enough to make dough stick together. Divide dough into 6 balls the size of a fist. Cover with towel and let stand 10 minutes. Pat each ball out to size

Chop all vegetables & put in large bowl with the rest of the ingredients. Stir well. Blend in stages until there are no vegetable chunks left, but don t let the soup become too thin. Add salt to taste & chill before serving. Adapted from Ismail Merchant, "I

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

Soak the dried corn overnight in a bowl filled with the cold water. The following day, put the corn and water into an enameled pot. (Because the culinary ash reacts with metal, hominy must be processed in an enameled pot) Cover and bring to a boil over hight heat. When the w

From Sandy Maine s "Herbal Incense" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 38. Posted by Cathy Harned.     strongServings: 1/strong  

: partially bones : group a 2 oz almonds 8 oz onion chopped 8 cloves garlic 1 4" piece fresh ginger in : small pieces 4 whole green chile : chopped 3 TB plain yogurt of of 1 pint : GROUP B 2 TB cumin ground 2 ts coriande

Lentils come in a rainbow of colors: red, yellow, orange, green and brown. Choose any of them for this vegetable stew. Heat water and lentils to boiling in Dutch oven. Reduce heat. Cover and cook until lentils are almost tender, about 30 minutes. Stir in potatoes, onion

all of the ingredients in a small sacuepan. Cook gently over low heat, stirring occasionally, for 5 minutes, to allow the flavors to blend. Chill for 1 hour. 133 calories, 0.8 grams fat per 1/2 cup serving. : D/L from Prodigy 12 14 94. Recipe collection of Sue Smith. 1.

Combine all ingrediants in a small saucepan. Cook gently over low heat, stirring occasionally, fir 5 minutes to allow flavors to blend. Chill for one hour. Posted by Timo <[email protected]> to the Fatfree Digest [Volume 14 Issue 27] Jan. 27, 1995. :This is th