For filling: In blender or food processor, grind onion, ginger root, garlic, cinnamon stick, cardamom, cumin and salt. Break cinnamon stick into pieces before adding to blender. Spray a medium skillet with non stick spray. Add ground beef and blend the spice mixture. Co

Making Dough: Add pinch of salt and oil to the flour, and mix it well. Add water slowly to flour and knead well to make a soft dough. Making Filling: Boil potatoes. When tender, peel and cut into small pieces. Boil peas and set aside. Pluck cilantro leaves, wash, chop a

Ingredients: 2 cups dry mung beans 3/4" cube of peeled, fresh ginger root. For every one cup of soaked beans, add: 1/2 cup water 1/2 tsp Spike or other vegetable seasoned salt 1/2 tsp asafetida or 1 clove garlic 1/4 tsp baking soda 1/8 tsp cayenne 1/

Sautee onions in a pan (use broth, vinegar, or Pam). When soft, add frozen block of chopped spinach (if you were clever enough to thaw it, so much the better). Stir for a minute. Put in pyrex pan (yes, these recipes are brought to you by Pyrex, makers of fine bakeware. Back

Choose a fat, fresh rabbit. (To test it, examine the kidney.) Cut it into at least twelve pieces; brown these in butter, with onions. When browned, if you wish delicate cookery, pour off the butter and add three quarters of a pint of well seasoned stock, one large spoonful o

1. fry the sewian in hot oil till golden brown. 2. Heat the milk to boiling and add the sewian. Cook till the milk is reduced by half. 3. Add sugar and cook on slow fire till creamy, about 25 minutes. 4. remove from fire. Add in rose water. Decorate with blanched finely shre

1. clean, wash and dry mutton. 2. blend coriander seeds, 1 onion, almonds and garlic 3. Marinade the mutton in above for 2 hr 4. heat oil, fry the remaining thinly sliced onion. Keep aside. 5. Add the mutton and fry till the liquid dries up. 6. Add 3/4 c hot water and simmer

1. Break the eggs into a small bowl, add salt, and beat slightly to mix. Do not overbeat, as eggs should not be foamy or frothy. 2. Beat the shortening or oil in a frying pan (9 10 inches in diameter), and add onions. Over medium low heat, saute onions until they are tr

Saute snapper in hot pan with peanut oil, skin side down until crisp. Cook on other side until done. Reserve on side until sauce is ready. Thai Curry Sauce: Heat oil in sauce pan, add curry paste and cook until bubbly. Add coconut milk an bring to a boil. Season with fish

Grind the cumin and coriander seeds in a spice mill, combine with the red pepper and place near the stove. Soak the saffron in hot milk. Heat the ghee or clarified butter in a large, shallow, heavy pan. Stir in the onions, cardamom pods, cinnamon, cloves and bay leaves

In a large heavy skillet, melt the butter and add the onions, apple or Christophne, garlic, and curry powder. Saute for about 5 minutes. Then stir in the flour. Add the chicken broth, lime or lemon juice, bay leaf, pepper corns, ginger, tomatoes, and salt and pepper to taste

* The fresh pineapple should be cut into small, bite size wedges. In a frypan over medium heat, saute the garlic and onion in the vegetable oil until the onion is transparent. Add the ginger and curry powder and cook gently 2 3 minutes. Stir in chicken broth to b

Shell and devain the shrimp. Rinse well and pat dry. Set Aside. Heat the butter in a skillet and add the onion. Add the chili. Cook briefly and add the shrimp, salt and pepper to taste. Cook, stirring often, about three minutes. Add the cardamom and cumin and stir. Add the l

The simple stir frying of mushrooms and peas with curry paste and yogurt makes an incredibly good dish, garnished with that typically Indian herb, coriander. Serve with basmati rice and some poppadams and it is a feast. Heat the oil in a heavy pan and stir in the curry

Roast each of the spices separately in a dry skillet over low heat, stirring constantly, until they are lightly browned. Take care that they do not burn. Grind the spices together in a food processor, blender or mortar and pestle until they form a fine powder. Store in

Sift flour into a bowl. Make a well in center and add egg. Gradually stir in milk and beat well until smooth. Stir in cold water and beat well. Pour batter into a pitcher. Heat a little oil in a small skillet and pour off excess. Pour a little batter into skillet, swirl

In a large bowl, soak the rice noodles in hot water to cover until limp and bright white, about 5 min. Meanwhile, cut the green pepper into thin slices about 2 inches long. Cut the green onions crosswise into thin slices. Drain the noodles. Place them on a cutting board in a

Recipe by: Tina Kanagaratnam With a mortar and pestle, or in a food processor, pound together or puree t paste ingredients and set aside. Heat the oil in a wok over medium heat. Saute the cinnamon, cardamom, cloves, onion, garlic, and fennel until the onion is transluce

Place the potato, sweet potato, turnips, zucchini, eggplant and string beans in a large bowl of ice water. Heat the oil in a large enameled cast iron casserole. Add the onions and cumin seeds and cook over moderately low heat, stirring until the onions soften, 7 to 8 minutes

Place the eggplants directly over the gas burner, or grill over a wood fire. Cook on all sides until the skin is black and charred and the flesh feels soft when pierced with a fork. Grind the coriander and cumin seeds, and mix with the turmeric, salt and red pepper on a

Sharbat e Albaloo To serve syrups, add a Tbsp to two to a glass, fill with cold or sparkling water and ice. Use only a porcelain or enamel pan. Boil the sugar and water together for 15 to 20 minutes. Add the sour cherries and boil again gently another 20 to 30

Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound all the ingredients together to produce a fine paste which goes well with fish and vegetables. SOURCE: National Cooking Echo 04/18/90 Contributed to the echo by: Stephen Ceideburg Originally from:

Place all ingredients in a blender or food processor & blend into a paste. Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking"     strongServings: 1/strong  

Goa has developed its own cuisine and vindaloo is one of its main creations. Two important features of vindaloo are the technique of marinating meat in vinegar and the use of fiery spices. Although I have reduced the number of chiles, 4 more may be added if a hotter dish is

A classic of the Mangaloreans in southern India, this recipe traditionally uses small green mangoes. Try it as a side dish with Cornish hens or roast turkey. Combine sesame seeds, fenugreek and coconut in an 8 to 10 inch skillet. Dry roast over medium heat, shaking pan

This famed chicken "barbecue" from northern India is traditionally prepared in a tandoor, an underground jar shaped clay oven that believed to have originated in Persia. The oven can be heated to very high temperatures, which sears the chicken and seals in the juices.

Make the marinade first. Put the chopped onions, garlic, ginger, and lemon juice in an electric blender and blend to a smooth paste. Place this in a bowl large enough to accommodate the chicken. Add the yogurt, coriander, cumin, turmeric, garam masala,m mace, nutmeg, cloves,

Remove skin from chicken do not include wings. Save wings and skin for preparing broth. 1. Combine all but chicken. 2. Slash chicken 1 inch deep at intervals. Coat chicken with marinade, rubbing some into the slashes. Place chicken in bowl, cover tightly and refrigerate for

1 Combine first 8 ingredients in a medium bowl, and stir well. Add chicken to yogurt mixture; stir well. Cover and marinate in refrigerator overnight. Remove chicken from marinade, reserving marinade. Thread 6 chicken pieces onto each of 4 (8 inch) skewers. 2 Place skew

Combine rice and split peas in a bowl and rinse in several changes of water. Add 1/4 cup water and soak for 1 hour. (Do not drain the water.) Add chiles and ginger and blend until finely pureed, Set aside. Heat oil in a heavy 2 quart saucepan over medium high heat. Add

Goa has developed its own cuisine and vindaloo is one of its main creations. Two important features of vindaloo are the tech nique of marinating meat in vinegar and the use of fiery spices. Although I have reduced the number of chiles, 4 more may be added if a hotter dish i

Pick over and wash urad dal. Soak in 2 cups water for 8 hours. Wash rice and soak in 3 cups water for 8 hours. Drain dal; blend in food processor or blender for 2 minutes, scraping down sides occasionally. Add 2 tablespoons water and process another minute. Add

Heat oil in a large skillet over medium heat. Fry mustard seeds until they pop. Add ginger, onion & chiles & fry for 2 minutes. Stirring constantly, add coriander, cumin & turmeric & cook gently for a few seconds longer. Add the vegetables & cook, stirring b

1 md onion 6 mushrooms 2 carrots 1 sm potato 1 pepper 2 cloves garlic 1 c milk 2 ts flour 2 ts curry powder (2 to 3) 1/4 ts ginger 1/2 ts cumin 1/4 ts cayenne pepper : pasta for 2 Wash and dice or slice all vegetables. Start pasta

Roast spices separately and grind in a blender, a coffee grinder or with a mortar and pestle; add grated nutmeg, if used.     strongServings: 1/strong  

1. Heat ghee or butter, saute onions, garlic and next 5 ingredients, remove from pan. 2. add remaining ghee or butter to pan, brown chicken pieces, add next 3 ingredients. cook 2 3 minutes. 3. Add coconut milk and return onion mixture to pan. cover and simmer about 35 4

Wash the chickpeas, and soak overnight. Drain. [Spray pam in a heated non stick saucepan.] Add cumin, turmeric, asafetida, red pepper and salt. Stir until cumin seeds crackle. Add chickpeas and cover with water by two inches. Add 1 T. ginger, the chili, and the tomato. Bring

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 occasional

I found this excellent recipe for chutney the other day. It uses cranberries for those folk that were looking for cranberry recipes not too long ago. I think this is better than Major Gray s chutney... but then, whadoo I know? Combine first 9 ingredients in heavy medium

Place rice in a strainer and rinse with cool water until water runs clear. Set aside. In a large saucepan, fry mustard seeds, chili, cumin seeds and asafetida in hot oil until mustard seeds begin to sputter and pop. Add green beans, tumeric and salt. Saute for 3 mi