From: darsie@eecs.ucdavis.edu (Richard Darsie)
Newsgroups: rec.food.cooking
Subject: Re: WANTED: Indian Recipes
Date: 29 Jul 92 18:11:34 GMT
Organization: University of California, Davis

In article <1992Jul28.160904.19008@walter.cray.com>, lrennich@exeter.cray.com (Lynn Rennich) writes:
> 
> 
> I'm looking for some Indian recipes - not too hot!
> Getting the right amount of spices in recipes is 
> difficult for me.  My recipes never turn out like in
> the restaurants.
> 
> -- 
> 
> Lynn M. Rennich
> Cray Research, Inc.

Here's a few:

VEGETABLE CURRY
Source: Sunset Vegetarian Cooking

1 onion, chopped
1 tsp. each salt, curry
1/2 tsp. pepper
1/4 tsp. ginger
1/4 tsp. cumin
1/8 tsp. cayenne
2 med. carrots, sliced
1/2 lb. green beans
1 bell pepper
1/2 head cauliflower
1/2 lb. broccoli
1/2 lb. squash (butternut or banana)
3/4 c. water

Saute onion until soft.  Stir in spices; cook for 1 minute.  
Add remaining ingredients.  Cover and bring to boil; reduce 
heat and simmer until vegetables are tender (~ 20 minutes).  
Remove cover, increase heat and cook for a few more minutes 
to reduce pan juices.  This is good served with Savory Fried 
Rice (following recipe). 


SAVORY FRIED RICE
Source: Sunset Vegetarian Cooking

1.5 c. long grain rice
6 whole cloves
3 whole black pepper
1/4 tsp. turmeric
1/2 tsp. salt
2.5 c. water
6 whole cardamon seeds
2 small leeks
1 med. carrot, sliced
1 c. frozen peas
1/4 c. cashews
1/4 c. raisins

Put rice, cloves, black peppers, turmeric, salt, water in 2 qt. pan.  
Crush cardamon seed slightly and add both husks & seeds to rice. 
Cover pan, bring to boil.  Reduce heat and simmer ~ 20 min until rice
is cooked. Meanwhile, wash & trim leeks. Cut crosswise in 1/2 inch
slices; use tender part of green tops as well as white.  Separate white
part into rings. Saute leeks & carrots for 5 min.  Add peas, cashews
and raisins; cook for 3 minutes.  Stir leek mixture into cooked rice.


POTATO CURRY
Source: Vegetarian Epicure

6 medium potatoes
3 T. oil
1 tsp. salt
1 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tsp. turmeric
1 tsp. gr. coriander
1/2 tsp. cayenne
2 c. water
1 c. plain yogurt
2/3 c. cooked peas

Peel potatoes and dice as evenly as possible.  Heat  oil and add spices
when warm.  Let simmer for 2-3 minutes, then add potatoes and stir
well to coat with oil and spices.  Continue for 5-10 minutes so potato
cubes are slightly crisp.  Add water, lower heat and simmer slowly for
30 minutes, stirring occasionally, until potatoes are tender.  Add 
yogurt and peas, heat for another 5 minutes and serve.


EGGPLANT AND POTATO CURRY
Source: Vegetarian Epicure

2 med. eggplants
3 large potatoes
2 bell peppers
1/2 c. butter
1 tsp. ground ginger
1-1/2 tsp. salt
1 tsp. turmeric
1/2 tsp. each cayenne, cinnamon, coriander
1 tsp. cumin seeds
1 tsp. mustard seeds
2 cloves garlic
2-1/2 c. water
4 firm tomatoes

Wash & slice eggplants, salt them well.  After 30 minutes, press out 
excess water; cut slices into large cubes.  Peel & cube potatoes, cut
bell peppers into 1/2-inch squares.  Melt butter in large skillet.  Add all
spices including garlic.  Saute spices in butter for several minutes; add 
eggplant, potatoes, bell peppers.  Toss vegetables until evenly coated 
with spices. Add water, cover pan; simmer for 20-25 minutes, stirring 
occasionally.  Uncover & cook over low heat for 15 more minutes.
Add tomatoes and cook just until heated through.


BOMBAY APPETIZER
Source: USENET (posted on rec.food.recipes some time ago)

1 large potato
1 small eggplant
1 onion
1/4 c. white flour
1/2 c. chick pea flour
1/2 tsp. salt
ground black pepper
1 tsp. coriander
1 tsp. cumin
1 T. coriander seeds

Cut potato, eggplant & onion into "matchsticks".  Mix remaining
ingredients.  Mix this mixture into the vegetables.  Sprinkle on a 
couple T. of water, VERY LITTLE water.  Mix together with your hands 
until it just holds together.  ItUs gooey.  Fry this mixture by 
tablespoon in about 3/4 inch of very hot vegetable oil until golden 
brown--about 5 minutes.  Drain and serve hot.


CURRIED GARBANZO BEANS
Source: Vegetarian Epicure Book Two

3 c. cooked garbanzos
1 T. butter or oil
1 tsp. gr. coriander
1 tsp. cumin
1 tsp. turmeric
1/4 tsp. cayenne
3/8 tsp. gr. cloves
3/8 tsp. cinnamon
3 cloves garlic
1/3 tsp. gr. ginger
2 T. lemon juice
1 T. fresh cilantro
1 diced tomato

Heat butter or oil in saucepan; cook spices over low heat for a few
minutes.  Stir in garbanzos and enough liquid to just barely cover.
Stir well; mash a few beans with a fork or potato masher.  Cook beans
over medium heat for ~20 minutes, or until sauce thickens.  Remove
from heat and stir in lemon juice, cilantro (chopped) and tomato.


GREEN CURRY
Source: Vegetarian Epicure Book Two

1 lb. potatoes
1 lb. green beans
3/4 lb. zucchini
1 lb. spinach
5 T. butter
1 onion
5 cloves garlic
2 tsp. turmeric
1 T. each coriander, cumin
1/2 tsp. paprika
1/2 tsp. cayenne
1/4 tsp. cinnamon
1-1/2 T. fresh ginger
4 T. chopped green chili (jalapeno)
2 T. lemon juice
3/4 c. water

Scrub and peel potatoes, quarter lengthwise, slice thickly.  
Boil in salted water for 5 minutes only; drain, set aside.  
Boil cut green beans for 5 min; set aside.  Slice zucchini 
thickly, boil 3-4 min, set aside.  Wash & coarsely chop spinach; 
set aside. Melt butter in large pot.  Saute onion and minced 
garlic until onions begin to color. Add spices (with salt & 
pepper to taste) and saute for a few minutes.  Add prepared 
vegetables, ginger, chilis, lemon juice & water.  Stir 
thoroughly and simmer, stirring frequently, until most of 
the water is gone and vegetables are just tender. 
Note:  this recipe is HOT, so spices may be reduced.


Newsgroups: rec.food.cooking