Cut beans, crosswise, into 1/4 inch pieces. Boil with salt and turmeric until tender, about 10 minutes. Drain and set aside. Heat oil in a small saucepan or skillet. When oil is hot, lower heat and add chana dal, urad dal, mustard seeds, cumin, chili peppers and, if usi

Wash the string beans in water. Snap the stems off. Break beans into 2 inch long pieces. With a vegetable brush, clean the zucchini thoroughly under some running cold water. Cut and throw away both ends of each zucchini, and cut into small rounds. Peel and cut

Brown one chopped onion in 3 Tbsp butter or margarine; add chicken broth, curry powder, ginger, turmeric, flour, salt, pepper. Cover and simmer for 15 minutes. Stir in yoghurt, cream, cayenne and paprika. Now make a stuffing of 3 Tbsp melted butter, bread crumbs, 2 Tbsp each

Serve this pleasant and unusual entree with sprigs of watercress dipped in a well flavoured vinaigrette. Cut three green cucumbers in half lengthwise. Scoop out and discard the seeds, then hollow much of the cucumber flesh out to leave green shells. Chop the flesh and p

Slice the stems off the okra & the very tip at the other end. Slit each pod lengthwise, leaving 1/4 inch unslit at both ends. Be careful not to cut the pods completely in half. Combine the crushed coriander, cumin & fennel seeds with the balck pepper, garam masa

Okey dokey. I ll make amends with this Indian "peasant" dish... Be warned, though. This is from an article about "ugly" food stuff that looks wretched but tastes great. Don t take the list of ingredients and amounts too seriously, although the potat

1. Boil sugar and water together for 5 minutes. 2. Heat ghee add suji and stir on a slow fire till mixture becomes light creamy in color and ghee leaves the side of the pan. 3. Add the syrup and stir briskly till it is absorbed in the semolina. 4. Mix crushed cardamom seeds,

Heat oil in a 3 quart saucepan on medium high heat. Saut&130; cinnamon, cloves & bay leaf 1 minute. Add onion & saut&130; until dark brown (about 20 25 minutes), stirring frequently to prevent burning. Add garlic & ginger; cook 2 minutes. Add tomatoes & cook un

Blend the garlic, chili & 3 tb water into a paste & empty into a bowl. Stir in the ground cumin, coriander & turmeric. Mix. Heat oil in a large skillet over medium heat until hot. Add the cumin seeds & let them sizzle for a few seconds. Slightly reduce the heat &

This is remarkably similar to the Moroccan Salted Lemon recipe that I m looking for, except that it uses sugar instead of salt. Adapted from Julie Sahni s "Classic Indian Cooking." Wash the lemons in cold water and dry thoroughly. Quarter 6 of the lemons

"Saute" the onions in a wok or large frying pan until soft. Add the sweet potato and seasonings. Stir until the curry powder forms a paste on the vegetables, adding more liquid if necessary. Add enough liquid to _almost_ cover the sweet potato and bring to a boil. Redu

Place rice in a strainer and rinse with cool water until water runs clear. Set aside. Place saffron in a small glass bowl, add boiling water and let soak for 10 to 15 minutes. Stir together rice, 2 cups water, cinnamon, cloves and salt in a large saucepan or Du

Place rice in a strainer and rinse with cool water until water runs clear. Set aside. Place saffron in a small glass bowl, add boiling water and let soak for 10 to 15 minutes. Stir together rice, 2 cups water, cinnamon, cloves and salt in a large saucepan or Du

Soak tamarind pulp in water overnight. The next day, mash the pulp into the water & blend throughly. Strain liquid in a sieve or through some cheesecloth & discard the fibres. Stir in the remaining ingredients except the mint leaves. Whisk thoroughly until the sugar

* preferably day old basmati rice. 1. Heat the oil in a large skillet over medium high heat. Add the onion and cook, stirring until light brown (about 7 minutes)/ Add the coriander and let sizzle for 25 to 30 seconds. Add the tomatoes and the 1/2 cup water, mix well, an

Preheat oven to 400 degrees. Coat an 8 cup casserole dish with vegetable spray. Filling: In a Dutch oven, heat orange juice and apple juice concentrate until bubbling. Add onion. Cook, stirring, 3 minutes. Add yam or sweet potato, mushrooms, mustard seeds, curry powder,

Puree first ten ingredients in blender or processor. Pour 1/4 c yogurt mixture into small bowl, cover and chill. Pour remaining mixture into medium bowl; add chicken and toss to coat. Cover and chill at least one hour and up to 24 hours. Cook cauliflower in pot of boiling s

Source: MAINPOUL.ZIP (Indian Style) Peel skin off chicken pieces. Make several cuts into each piece. Wash off clean with paper towel. Mix vegetable oil, food color, all spices and onion, if desired into yogurt. Marinate chicken with mixture 4 or 5 hours, overnight for

The yogurt marinade in this dish locks in moisture and lends a complementary spicy flavor. The duck is skinned before cooking to reduce fat. With a sharp knife or poultry shears, remove backbone and wing tips from duck and cut the duck into 4 serving pieces. Cut away th

In India, meat that has been marinated in a mixture of yogurt and spices is roasted in a giant urn shaped clay oven called a tandoor. Use this marinade with poultry, lamb or seafood Drain yogurt in a cheesecloth lined colander in the refrig erator for 2 hours. Reserve

Grind cumin and coriander seeds to a fine powder in a coffee grinder or with a pestle and mortar. Stir in cayenne and food coloring and mix well. Store in a small airtight jar up to 2 months.     strongServings: 4/strong  

* I use a blend of 1 nutmeg, 1 1/2 tsp green cardamom pods, 4 i cinnamon sticks, 1 Tbsp whole cloves, 1 tsp peppercorns & 1 tsp cumin seeds all ground together Skin the chicken, wash & pat dry with paper towel. Make deepcuts on the surface with a knife. Mince or grate b

In a blender: I ve been unspecific with the measures, because the balance of spices in this is kind of up to the cook...there are probably other ingredients besides these in the commercial tandoori paste, but these are the essentials as I remember them. Anyway,

Combine Saffron & Lemon Juice; Let Stand About 5 Min. Drain, Reserving Lemon Juice. Set Aside Saffron Threads & Lemon Juice. Discard Giblets & Neck Of Chicken. Rinse Under Cold Water & Pat Dry. Place Chicken, Breast Side Up in A Shallow Baking Dish Coated With b

To make the marinade, in a bowl, combine the yogurt, garlic powder, red chili powder, and oil. Marinate the shrimp overnight in the mixture. Thread the shrimp onto skewers. Cook or broil the shrimp until they firm and pink, basting during the cooking with the marinade. Sprin

The tandoori is an oven used in East India for Cooking. This rub will give chicken or fish the authentic flavor of food straight out of Bombay. It works well at high temperatures, so you can use it for either grilling or barbequing. Place all ingredients in a resealable

bite size peeled carrots, potatoes and turnips in baking pan with a little olive oil and Tandoori Spice. Roast in a 400~F oven 35 to 45 minutes. 2. Sprinkle on fish fillets before broiling; on turkey or chicken cutlets before pan frying. While you re at it, keep th

Meat should be at room temperature. Remove all skin and fat. Use a sharp knife to slash chicken pieces in several pieces (cut through to the bone). Mix vinegar with salt and lemon juice. Coat the chicken with the vinegar mixture. Make a paste of ginger, onions and garli

: tandoori marinade : yogurt cilantro sauce : tandoori marinade: 1 1 onion chopped coarsely 1 2 garlic cloves chopped : fine 2 TB lime juice 2 TB lemon juice 1 TB ground coriander 2 ts paprika 1 ts ground ginger 1/2 ts ancho chile powder

You can use the skinned chicken halves as they are, but it is better to discard the wing, the rib bones and the back bones With a sharp knife make shallow gashes all over the skinned halves. Rub the chicken with the salt and then some lime or lemon juice. In a lar

Gently press tofu to remove exces moisture. Slice into large pieces & then cut each chunk crosswise. Set aside. Place green onions & ginger in a food processor & process briefly. With the machine running, drop in garlic cloves, one at a time. Process 30 seconds.

Bring water to a boil & stir in the dal. Add turmeric, whole chiles & lemon wedge. Simmer, covered, for 20 minutes. Stir in the cumin, coriander, salt, sugar & squash. Simmer another 5 minutes. Add green beans & simmer a further 15 minutes or until everything is

Wash all the vegetables and cut into pieces. Dry on a cloth. When all the vegetables are dry, mix salt and place in large bowl. Set aside for two to three days, or until the vegetables become soft. Mix in the lemon juice and set aside again. Using two cups of

A colleague who recently visited the Darley Street Thai at its new location in Bayswater Road, Kings Cross, described this dish as "exquisite". Though the recipe may seem dauntingly lengthy, most of it is simply a long list of ingredients for red curry paste, which br

Heat oil in a large skillet or wok over medium high heat until hot. Stir in five spice powder, garlic powder, ginger, pepper, cayenne, and soy sauce. Blend well. Add chicken; cook and stir 5 to 8 minutes or until coated with seasonings, lightly browned and no longer pink.

Grind the whole spices and add any ground ones. Into a food processor, pour the mixture and add the remaining ingredients (except for 1 tablespoon of the oil. Grind as fine as possible. Using a spatula, transfer the paste to a jar and pour in the last tablespoon of oil. Cap

Blend first 8 ingredients in processor to dry paste, stopping frequently to scrape down sides of work bowl. (Paste can be prepared 3 days ahead. Cover and chill.) Heat oil in medium nonstick skillet over med high heat. Add 2 rounded T spice paste; stir 1 minute. Add fish and

Simmer 1 cup of coconut cream and curry paste over moderate heat, stirring until it becomes fragrant and the oil starts to separate from the coconut cream. Add Chicken Fillets and cook over Moderate heat, stirring frequently until the chicken changes colour. Add the remainin

The recipe for green curry paste follows. You can make it as hot as you like by altering the amount of peppers used. THAI GREEN CURRY CHICKEN WITH BASIL Tiny pea size Thai green eggplants are cooked with this curry. You may substitute fresh garden peas which satisfies the vi

In a wok over low heat, put the coriander seeds, and cumin seeds and dry fry for about 5 minutes, then grind into a powder. Into a blender, put the rest of the ingredients except the shrimp paste adn blend to mix well. Add the coriander cumin seed mixture and the shrimp