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. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

Mango sorbet are always delicious but this one has the added interest of lime and cardamom flavours. The recipe comes from the recently published "Quick and Easy Indian Vegetarian Cookery" by Sandeep Chatterjee. BBC Books, 1992, $16.95. Put 150 g sugar in a sm

Heat oil or ghee in a saucepan. Add onion, Curry Powder, cayenne and ginger and cook gently 5 minutes, stirring frequently. Remove from heat and cool. In a blender or food processor, process cooled onion mixture, mayonnaise, tomato paste, Mango Chutney and half and half

Brown meat, pour off grease. Add pepper, onion, spices and saute 5 minutes Pinch off enough dough to make 15 patties, 6 inches in diameter. Fill each dough patty with 2 tablespoons of mixture, fold over, seal edge with tines of fork dipped in flour. Fry, turning once to a li

Mix the egg, milk and shortening together. Combine with the sifted dry ingredients and mix thoroughly. Bake in greased muffin tins at 450 F about 20 minutes. Source: Pennsylvania Dutch Cook Book Fine Old Recipes, Culinary Arts Press, 1936.    

"Papadams are delicious, spicy Indian crackers that traditionally require many ingredients and take days to make. They are prepared ahead in quantity and deep fried just before serving. This is a simplified version. It still requires time, but the results are worth it.

1 Melt butter in oblong pan, 13x9x2 inches. Sprinkle some cornmeal over butter. 2 Stir baking mix, 1/2 cup cornmeal and the water to a soft dough. Gently smooth dough into a ball on floured cloth covered board. Knead 5 times. 3 For sticks Roll dough into a rectangle, br

Mash the garlic and saute in the butter. Rub the meat with salt and flour and brown it well on all sides in the butter. Lay the meat on a bed or thin sliced onion in a large Dutch oven or any pot with a tight fitting lid. Add the butter, the spices and seasonings and pour th

Use this recipe for either regular meat or venison. Mash garlic and saute in butter. Salt meat and flour. Brown well on all sides in butter. Lay meat on bed of this sliced onion in lge. Dutch oven. Add the butter, spices and seasonings. Pour rum or wine over meat. A good po

Peel potatoes, cut into cubes and boil in water until tender. Mash (may want to add a little water to make mashing them easier). Water/broth saute onions and garlic. Add to mashed potatoes. Add bread crumbs, curry powder and salt. Cool enough to handle. Form 10 to

To make onion relish, in a bowl combine onion, spices, seasonings and lemon juice, then squeeze them with your fingers. Let sit for an hour. Just before serving mix through coriander to taste. In a saucepan of lightly salted water, boil potatoes, in their skins, until just c

Par boil the potatoes for 5 minutes, then add the cauliflower and cook for a further 4 minutes. Drain. Heat oil in a wok and then add the spices. Cook for about one minute and then add the vegetables. Cook for 5 minutes or so until the vegetables are tender.  

Supposedly, this is an authentic recipe from Daniel Boone s wife Rebecca. Ice cream [I prefer vanilla] Preheat oven to 325 degrees. Bring milk to a boil in the top part of a double boiler. Stir in cornmeal and cook over hot water for 15 minutes. Stir in molasse

Add the raisins to the hot milk. Mix 1 cup cold milk with the corn meal, then stir into the hot milk. Heat very slowly, stirring constantly, for about 15 minutes, or until mixture thickens. Mix in the molasses, salt, sugar, ginger, nutmeg and butter. Pour into buttered 2 qua

Wash rice about 3 times. Add to milk that has come to a boil in a thick bottomed saucepan. Stir constantly. Let milk reduce to half quantity on a very low flame. When rice is nearly done add currents. When rice is done add sugar and then the flavors. Be prepared to do an hou

Bring the water to a boil in a medium saucepan. Add the rice, cover, reduce heat to low and simmer until the liquid is absorbed, about 18 minutes. Add the coconut milk, sugar, cardamom and salt. Simmer, uncovered and stirring frequently, over medium heat until thickened, abo

Cook rice in 6 cups of boiling water with salt and saffron until half done, about 10 minutes. Drain. Boil the sugar with 3 3/4 cups water for one minute, stirring until sugar is dissolved. Heat butter in bottom of heavy 4 quart Dutch oven or kettle. Add the cardomen and clov

A spicy yogurt marinade lends this bird the distinctive flavor and texture of classic Indian tandoori chicken. Serve it with saffron rice, roasted onions and a creamy cucumber raita. Marinating the chicken in a plastic bag allows the entire bird to be coated with the yogurt

* peeled, cut lengthwise, seeded, and julienned. Mix the dressing ingredients and marinate the pork in them for 1 hour. Cook macaroni al dente, drain and cool. Combine cucumber with salt and set aside for 30 minutes. Rinse, drain and pat dry, then combine with

Toss together all the ingredients in a bowl. Allow to marinade about 1 hour to bring out the full flavor. Serve cold or at room temperature.     strongServings: 4/strong  

This recipe uses either spring roll wrapper or Egg roll wrappers to save time rahter the traditional pastry. They may be found in any Chinese store or in many groceries. These made be made ahead of time and frozen. Heat 2 Tbsp of oil in deep skillet. Add onions, ginger

Pastry: Sift flour and salt into bowl. Stir in melted butter, then yogurt, then water. Stir together until blended. Dough will appear dry and lumpy. Roll dough on pastry board and cut into 2 to 3 inch circles . Filling: In a large frying pan, melt butter over moderate heat.

Heat oil ion a heavy skillet over medium heat. Add turmeric, cumin and mustard seeds and stir until mixture crackles(4 minutes). Add onion, tomato, chopped peanuts and chili and stir until heated through. Stir in bread, salt and pepper. Reduce heat to low and cook until bread i

Combine all ingredients and store in an airtight spice jar. Makes about 7 tablespoons. This mixture contains trace nutrients too small to evaluate. From the Author: To create your own special Indian blend use some of the following: ginger, coriander, cardamom, cayenne, cinna

Finely grind the mixture in a spice or coffee mill. Makes about 1/4 cup spice mix. **Store leftover Indian Spice Mixture in an airtight jar in the refrigerator. It can be used on broiled fish fillets, burritos or anything you would like to make hot and spicy. O

Cook beef and onion in heavy large skillet over medium heat until met is no longer pink, crumbling with fork, about 10 minutes. Add all remaining ingredients, except rice. Cover and cook 15 minutes. Serve with rice. GARAM MASALA An Indian spice mixture available at Indian

Heat oil & add spices in order, stirring once after each addition. Lower heat & let the spices saute for a couple of minutes. In a blender, puree the tomatoes with the tofu until smooth. Add to the cooking spices. Stir in the tomato paste & the stock. Cover &

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

This version of sambar is flavored with just a sampling of the spices loved by Indians: coriander, fenugreek, cinnamon and tamarind. Heat 4 cups water and peas to boiling in 2 quart saucepan. Reduce heat. Cover and simmer 45 minutes. Cook and stir coconut, coriander, fe

Cook squash in small amount of boiling water until crisp tender; drain. Melt margarine in saucepan. Add orange rind, juice and sugar replacement. Cook over low heat until sugar is dissolved. Add squash; cover. Continue cooking until squash is tender. 1 serving = 1 bread, 1/2

Put sugar and bacon grease into a cast iron pot and heat. Stir in water or milk, raisins, cloves, nutmeg, allspice and salt. Bring to a boil; allow to boil 5 minutes, stirring occasionally. Take pot from stove and allow to cool. Sift together flour, baking soda and baking po

In a small bowl stir together the garam masala, the salt, and the pepper, in a shallow dish rub the mixture onto both sides of the steak, and let the steak stand at room temperature for 30 minutes. Grill the steak on an oiled rack set about 5 to 6 inches over glowing coals f

Combine all ingredients in a large pitcher or punch bowl. Serve at room temperature or chilled. "Vegetarian Times" July, 1993 Recipe By :     strongServings: 8/strong  

Combine all ingredients in a large pitcher or punch bowl. Serve at room temperature or chilled.     strongServings: 8/strong  

Heat oil in a large soup pot. When hot, stir in the asafetida & immediately afterwards add the cumin seeds. When the cumin seeds begin to sizzle, add the potatoes, tomato, turmeric, salt & chile. Stir & continue to fry for a couple of minutes. Add the stock

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

Chutney: Combine chutney ingredients in a food processor and puree until smooth. Set aside. <RETURN>, <S>croll, <Q>uit ? Potatoes and vegetables: Preheat oven to 400 degrees. Prick potatoes and back for 1 hour. Place carrots and zucchini and bell peppe

Arrange tomato slices on a platter. Sprinkle with lime juice. Warm oil in a small pot over moderate heat. Add cumin, fennel & chili pod, cook for 30 seconds. Remove from heat, discard pod & cool. Whisk in the cilantro; spoon seasoned oil over tomatoes. Season with salt &

To prepare the anasazi beans, soak overnight in water to cover. The next day, drain the beans and place them in a saucepan with fresh water to cover. Bring to a boil, reduce the heat, and let the beans simmer until the skins break, about 3 hours. It may be necessary to add w

Combine tamarind and boiling water; let soak for at least 1 hour. Soak the raisins in 1/3 cup hot water for 1 hour. Puree the raisins in a blender and set aside. Squeeze the tamarind with fingers to break it up; push through a sieve held over a bowl, rubbing as muc