INDIAN - EDIT
Source of Recipe
Ethnic Recipes
East Indian Lamb Curry
2 pounds lean lamb, cubed
1/4 cup flour
3 tablespoons shortening
1/4 cup chopped instant onions
2 teaspoons salt
1/4 teaspoon MSG
1/4 teaspoon dry mustard
4 tablespoons curry powder
1 teaspoon granulated sugar
1 cup water
2 tablespoons lemon juice
1 tart apple, peeled and diced
2 tablespoons grated or flaked coconut
2 tablespoons seedless raisins or dried currants
Dash of nutmeg
Dredge meat in flour and brown on all sides in hot shortening. Add onions to skillet; saut? a few minutes but do not brown. Add remaining ingredients; mix well. For a mild curry, decrease amount of curry powder used. For hot curry, increase the amount of curry powder used. Cover. Simmer 45 minutes or until meat is tender. Serve with rice and an assortment of condiments.
Serves 4.
Recipe: lamb and potato curry
category: indian
id: 2165
title: lamb and potato curry
recipe:
Lamb and Potato Curry (Aloo Gosht ? India)
Serve with hot cooked rice or Puris.
1 large onion, chopped
6 cloves garlic, minced
1 jalape?o pepper, minced
1/4 cup vegetable oil
1 (1 1/2 pound) boneless lamb shoulder, cut into 1-inch cubes
1 (16 ounce) can whole tomatoes (with liquid)
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon ground turmeric
1 teaspoon chili powder
3 medium potatoes, quartered
2 cups water
2 tablespoons vinegar
Snipped fresh cilantro
Cook and stir onion, garlic and jalape?o pepper in oil in Dutch oven until onion is tender. Add lamb. Cook and stir over medium-high heat until lamb is light brown, about 15 minutes; drain fat. Stir in tomatoes, coriander, cumin, salt, turmeric and chili powder; break up tomatoes with fork. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, until sauce is thick, about 15 minutes.
Add potatoes, water and vinegar. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Uncover and simmer, stirring occasionally, until lamb and potatoes are tender and sauce is thickened, 15 to 20 minutes. Sprinkle with cilantro.
Serve with hot cooked rice if desired.
Yields 6 servings.
Recipe: bhakari
category: indian
id: 2166
title: bhakari
recipe:
Bhakari
Serve this whole-wheat bread from the Gujarat region of India as you would pita bread. It's good for dipping, and tastes great all by itself.
2 cups whole-wheat flour
1 teaspoon salt
2 tablespoons vegetable oil
1/4 cup milk
1/2 cup water
Combine the flour, salt, oil, milk, and half the water in a bowl. Mix using a wooden spoon or fingers. Add more water, 1 tablespoon (15 ml) at a time until the dough forms a ball. Knead the dough with lightly oiled hands for 10 minutes. The dough should be fairly firm. Allow the dough to rest, covered with a dish cloth, for 15 minutes.
Divide the dough into 4 to 6 pieces. Roll each piece into a round 1/4 inch thick.
Heat a flat griddle or large skillet over moderate heat. Cook the dough, one piece at a time, pressing it down occasionally with a spatula, until cooked and lightly browned on the bottom. Turn the dough and repeat. The dough may balloon slightly during cooking. Repeat with remaining pieces of dough.
Makes 4 to 6 pieces.
Recipe: lassi
category: indian
id: 2167
title: lassi
recipe:
Lassi (Indian Yogurt Drink)
You may experiment with different flavors of yogurt.
2 cups plain yogurt
4 cups ice cold water
8 ice cubes
4 tablespoons honey
1 pinch ground nutmeg
1/2 teaspoon vanilla extract
1 pinch cayenne pepper
In a large bowl, mix together yogurt, water and honey. Pour yogurt mixture into a blender. Add ice cubes, vanilla extract, nutmeg and cayenne pepper. Blend until thick. Pour into tall glasses and serve chilled.
Recipe: poha
category: indian
id: 2168
title: poha
recipe:
Poha
Poha is made in the Rajasthan and Gujrat areas of India and it's great as a breakfast food or as accompaniment. All Indian cooking requires ghee ? to cook without it is like trying to make Italian food without olive oil, so don't substitute canola oil or something else for the 2 tablespoons of ghee.
2 cups flattened rice (poha) available at
any Indian grocery store.
2 cups water
1 potato, chopped small
2 tablespoons ghee
1 onion, chopped fine
1/4 cup groundnuts (raw peanuts)
1/2 teaspoon turmeric (just enough to color the rice)
1/2 teaspoon mustard seeds
Lemon juice, to taste
Salt and pepper
Soak the flattened rice (poha) in water and set aside.
In a large round-bottomed frying pan, heat the ghee till very hot. Add mustard seeds, onion, potato and groundnuts. When the mustard seeds are tender, cover with water and cook till potato and groundnuts are tender.
Drain off any excess water from the soaked rice. Add the turmeric to the rice till it's a nice golden yellow. Add the rice to the frying pan and mix with the potato-onion mixture until hot. Add salt, pepper and lemon juice to your taste.
Recipe: tandoori shrimp
category: indian
id: 2169
title: tandoori shrimp
recipe:
Tandoori Shrimp
1/2 cup lemon juice
1 tablespoon finely chopped garlic
2 teaspoons finely chopped ginger
16 jumbo shrimp, shelled and de-veined
Whisk together the lemon juice, garlic, and ginger. Place prawns in a shallow baking dish and cover with the marinade. Let sit 15 minutes. Drain and pat the prawns dry.
1/2 cup plain yogurt
1/4 cup coconut milk
1/4 cup finely chopped red onion
1 tablespoon crushed garlic
1 teaspoon finely chopped ginger
1 tablespoon lemon juice
1/4 teaspoon ground turmeric
1 teaspoon cayenne pepper
1/2 teaspoon garam masala
1/2 teaspoon white pepper
4 metal or wooden skewers>
(soak wooden skewers)
Mix together all ingredients. Place shrimp back in the baking dish and cover with the marinade. Refrigerate for 1 hour.
Thread four shrimp on a skewer and grill for 3 to 4 minutes on each side. Serve with rice and an Asian cucumber salad.
Recipe: gujarati
category: indian
id: 2170
title: gujarati
recipe:
Gujarati Carrot Salad
6 medium carrots, peeled and coarsely grated
1/2 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons whole mustard seeds
1 tablespoon fresh lemon juice
1/4 cup raisins, soaked in hot water for 1 hour (optional)
Combine the carrots and salt in a mixing bowl, tossing to distribute the salt.
Heat the oil in a small skillet over moderate heat. Add the mustard seeds to the hot oil and remove from the heat as soon as the seeds begin to pop, about 2 to 3 seconds. Pour the hot oil and mustard seeds over the carrots. Add the lemon juice and optional raisins and mix well. Serve chilled or at room temperature.
Serves 4 to 6.
Recipe: paneer cheese
category: indian
id: 2171
title: paneer cheese
recipe:
Paneer Cheese
This cheese is used as a topping for curries, vegetables, or baked potatoes, or as a spread for flat bread.
12 cup whole milk
2 teaspoons salt
1/4 teaspoon cumin seed, crushed
1/3 cup lemon juice
In a 5-quart Dutch oven bring milk, salt and cumin seed just to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Stir in lemon juice. Let stand 15 minutes.
Line a large strainer or colander with several layers of pure cotton cheesecloth. Strain mixture; discard liquid. Gently squeeze the cheesecloth to remove as much liquid from the curds as possible. Wrap cloth around curds. Place wrapped curds In a large strainer or colander and put a weighted bowl on top to help press out any additional liquid. Let stand, covered, in the refrigerator for at least 15 hours.
Remove curds. Discard liquid. Form curds into a flat rectangle or press into a large bowl to shape. Refrigerate, covered with plastic wrap, until well chilled. Store in refrigerator, tightly wrapped, for up to 3 weeks.
Yields about 1 pound.
Recipe: east indian lamb curry
category: indian
id: 2172
title: east indian lamb curry
recipe:
East Indian Lamb Curry
2 pounds lean lamb, cubed
1/4 cup all-purpose flour
3 tablespoons shortening
1/4 cup chopped instant onions
2 teaspoons salt
1/4 teaspoon MSG
1/4 teaspoon dry mustard
4 tablespoons curry powder
1 teaspoon granulated sugar
1 cup water
2 tablespoons lemon juice
1 tart apple, peeled and diced
2 tablespoons grated or flaked coconut
2 tablespoons seedless raisins or dried currants
Dash of nutmeg
Dredge meat in flour and brown on all sides in hot shortening. Add onions to skillet; saut? a few minutes but do not brown. Add remaining ingredients; mix well. For a mild curry, decrease amount of curry powder used. For hot curry, increase the amount of curry powder used. Cover. Simmer 45 minutes or until meat is tender. Serve with rice and an assortment of condiments.
Serves 4.
Recipe: papaya lassi
category: indian
id: 2173
title: papaya lassi
recipe:
Papaya Lassi (Papita Lassi)
1 cup ripe papaya, diced and mashed well
1 cup plain yogurt
2 cups chilled water
2 tablespoons lime juice
1 teaspoon salt
Dash of pepper
Few sprigs peppermint
Ice cubes
Beat or blend yogurt, then add water and beat or blend again. Add mashed papaya with all the seasonings. Beat or blend again. Pour into individual glasses. Garnish with mint and serve cold.
Sweet Papaya Lassi
Omit salt, lime juice and pepper. Add 2 tablespoons sugar instead and flavor with rose water.
Makes 6 glasses.
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