From: dogar@rtsg.mot.com (Haroon H. Dogar)
Subject: Re: Indian Recipes...Wanted...(long)
Organization: Motorola Inc., Cellular Infrastructure Group
Date: Tue, 1 Sep 1992 19:22:19 GMT


The following is a repost of a long article from a long time ago.
I take no responsibility for errors, possible side effects,
offensive ingredients, or any other flammable content.
I'm just reposting it for your enjoyment. [And in response
to the recent request for recipes.] The name Ed Ott seems 
familiar. I believe I have seen his posts on the soc.* groups 
from time to time, so if you feel like flaming anyone, flame him. :-)
[I prefer Italian food myself :-)]

-hd
Five Rivers Gun and Hunt Club



----------------------------------------------------------------------
From: edo2877@usl.edu (Ott Edward D)
Newsgroups: rec.food.cooking
Subject: re. indian recipes
Date: 8 Apr 91 19:17:44 GMT
Distribution: na
Organization: Univ. of Southwestern Louisiana

if you want more indian recipes try the indian culture net 
a lot of the spices you will have to get at a indian grocery store.


Guide to Ingredients

Most of the ingredients are available at the grocery stores or
supermarkets. Some, though, are special and have to be obtained from
the Indian stores.
Substitutes may change the character of the dish. It is better to
omit an ingredient if not available than to substitute for it.
If whole spice is not available, you may use the ground form, but the
ground form is less pungent.

Asafetida	Hing	Dried gum resin from the root of various
			Iranian and East Indian plants.  Has strong 
			fetid odor--definitely an acquired taste.
			May be obtained.

Gram flour	Besan	Flour of dried chick peas.

Cardamom	Elachi	Dried fruit of a plant.  Mostly seeds are used.
			Seeds of 4 pods measure approximately 1/4 t.
	
Coriander	Dhania	Aromatic herb of the parsely family. Sold as
			cilantro or chinese parsley.  Also sold as
			seed or dry powder.

Cumin		Jeera	Very aromatic and reminiscent. Sold whole or
			ground.

Dals		Dal	Hindi name for all members of the legume
			or pulse family.  Commonly used are: Arhar, 
			Channa, Masur, Mung, Labia (Black-eyed peas),
			Rajma (red kidney beans).

Fennel Seed	Saufn	Has an agreeable odor and licorice flavor.
			Available whole or ground.

Fenugreek	Menthai	Has pleasant bitter flavor and sweetish odor
			reminiscent of ???

Garam Masala		A mixture of spices; details come later.

		Ghee	Fat for frying.  Pure ghee is clarified
			butter.

Mustard oil	Larson?	Pungent oil made from black mustard seeds.

Mint		Podina	Aromatic herb.  Fresh and dried leaves are
			used in the preparation of chutneys.  Dried
			leaves are much less fragrant than the fresh
			ones.

Pomegranate	Anar dana	A flavouring agent.  Has some smell.

Saffron		Kesar	Made of stigmas of the flower grown in
			Kashmir and Spain.  It is aromatic and yields
			a yellow color.

Tumeric		Haldi	Aromatic powdered root.  Used as a flavouring
			and for flavouring curries.

To make Garam Masala: (approx. 1 1/2 cups)

	5 - 3" pieces of cinammon stick
	1 c whole cardamom pods (green)
	1/2 cup whole cumin seed
	1/2 c whole black pepper corns.
	1/2 c whole cloves
	1/2 c whole coriander seeds

Procedure:
Dry the ingredients in an oven.  Do not let them turn brown.  Remove
the seeds from the cardamom pods. Pound cinnamon stick into smaller
size.  Combine ingredients until they are well mixed and blend at
high speed for 2 or 3 mins. till completely pulverized
LINE MISSING.
Dry Potatoes (Soaka Aln)	4-6 Servings

4 medium size potatoes			2 t Cumin seeds
1 t salt				2 t Mango powder
1/4 t hot pepper			2 t Garam Masala
4 T oil (to fill pan to 2")

1. Boil potatoes until cooked but not overdone.
2. Peel and cut into 1/2" cubes.
3. Heat oil very hot, add and brown cumin seeds.
4. Add potatoes and fry unti; a; are golden brown.  Add the remaining
ingredients and fry for 2-3 min. more.  Remove from oil with a slotted
spoon.
5. Serve hot.

Tips:  Use enough oil that the potatoes will not need to be stirred
often, and thus avoid breaking them up.


Onion and Tomato Yoghurt (Raita)		4-6 Servings

8 oz. plain Yoghurt		1 small onion
1/2 t salt			1 small tomato
1/2 t chat masala (opt)		1/2 t gr. black pepper
1/4 c milk

1. Beat yoghurt and milk till smooth
2. Chop onion and tomatoes and add to Yoghurt.
3. Add salt and pepper and sprinkle the chat masala over, and serve.


Rice Flour pudding (Plirni)		6 servings

4 1/2c milk 		3/4 c sugar
2 oz. rice flour	6-8 drops Rose Water
1 oz Almonds		1/2 oz pistachio nuts

1.  Blanch (opt) and shred nuts.
2. Mix rice flour into the milk and mix till smooth.
3. Cook over medium heat till of creamy consistency (20-30 min.??)
4. Simmer and add sugar and stir for 2-3 min more.
5. Cool (in refrigerator 30 min) add the rose water, almonds and
pistachios  (maybe before it cools).
6. Pour into individual dishes and serve.



Egg cooked with Meat and fried (Nargisi Kofta)	? Servings

Meat:

1lb. ground lean meat		1/4c chopped onion
4 cloves chopped garlic		1" chopped ginger
1/2 t Tumeric			3/4 c water
salt and pepper to taste

To mix with meat:
4 T Besan (chick-pea flour)	1 T yoghurt
6 hard boiled eggs		1 egg for mixing and coating
1/2t garam masala		oil for frying

For curry (masala):
oil or ghee
2 chopped onions 		8 cloves chopped garlic
2 tomatoes or equiv paste	1" chopped ginger.
1/4 c yoghurt			1/4 t tumeric
gr. onion			1/2 t Garam masala
coriander			Salt and pepper to taste

1. Heat the water and add the meat,m onions, ginger, and garlic,
salt and pepper.  Pressure cook for 10 mins at 15 lb (or 25 min over
low heat.  Reduce pressure and dry half the liquid.  
Add the besan (or 1/2 c soaked lentils) and
cook for 10 mins. Knead or grind till slightly sticky, mix egg yolk,
garam masala and yoghurt and knead well.
2. Coat the hard boiled eggs with the above, seal with oil?? and deep
fry.
3. Heat ghee, fry the onions to a golden brown, add garlic, ginger,
tomatoes and yoghurt and fry well till the masala is a paste.  Add
water to the mix if necessary.  Add the green sprigs of onion, 1 1/2 c
water and cook for 10 min covered.
4. When curry is ready, pour into a serving dish, cut the koftas in
half and arrange over the curry.  Cover and bake at 250 deg. for 15-20
mins.
5. Serve garnished with coriander leaves and Garam masala.


Okra (Bhindi)			Serves 6

1 lb. okra			2 small onions
2 small tomatoes		1/4 t tumeric
salt  (how much)		red pepper (opt)
oil for frying


1.  Wash the okra and dry thoroughly.
2. Cut off the heads and cut into small circles.
3. Chop the onions and tomatoes separately.
4. Deep fry the okra until very brown.
5.  Remove from heat and set aside.  Pour out some oil (how much?).
6. Add tumeric to hot oil.  Add the onions and fry till golden brown.
7. Add the fried okra, salt, pepper, and tomatoes.
8. Cover and bake at 250 deg for 15 mins.


Raita Bhoandi (Yoghurt with Besan)	

1/4 cup Besan			1/2c water
ghee for frying			salt, pepper, chat masala to taste
1 1/2 c yoghurt
1/4 c milk


1. Make a pouring paste of the besan and water.
2. Heat ghee and drop paste into hot ghee through a
slotted spoon to get little drops falling at a time (these are bhoandi).
3. Remove the drops when golden brown and dry on a paper towel to
remove extra oil.
4. Soak the drops in warm water.
5. Add milk, salt, pepper, add chat masala to yoghurt
6. Squeeze water out of bhoandi and add to yoghurt.

Chapati (Phulka)	for 4, serving 1 or 2

1 c whole wheat flour (or 1/3 white + 2/3 wh. wheat)	1/2 c water

1. Put flour in a large bowl with half the water
2. Blend the two together until it holds.
3. Beat and knead well until it forms a compact ball.
4. Knead dough into it is smooth and elastic.
5. Set aside for 30 minutes.
6.  Knead and divide dough into 4 to 6 parts
7. Roll each ball into a tortilla like flat, about 1/8" thick.
8. heat an ungreased skillet.
9. Put phulka on it and let cook for about 1 minute.
10. Turn and cook the second side for 2/3 min. till small 
    bubbles form.
11. Turn again and cook the first side pressed lightly with a towel.
It should puff. Serve warm (maybe slightly buttered).

Note: As the rolled out chappatis will dry out if they are left stand while
cooking other,  it is advantageous to roll them out individually before 
cooking them.
	At step 9, the top should just start to look dry and small bubbles
to form.


Chick pea flour Sweet (Besan Burfi) 

1 c Besan	1c shortening
1 c Sugar	4 seeds Cardammon
Nuts (optional)

1. melt shortening in a pan.
2. Turn down heat and add cardammon and Besan.
3. Fry, stirring constantly to prevent burning till it has changed color to
brown and smells done.  (Test: a few drops of water sprinkled on it
splutters instantly).
4. Turn off heat and stir in sugar.
5. Spread on a platter 1/2" thick.
6. Cut into diamond shapes after it has cooled down.


Chicken Curry (Murga)		4-6 Servings

2 to 2 1/2 lb. skinned chicken		1t Garam Masala
3 t salt				1 c fine chopped tomato
1/4 c vegetable oil			1/2 c water
1 1/2 c finely chopped onion		1 1/2 t chopped fresh ginger
1 t finely chopped garlic		1 t vinegar
1 dried chili (optional)

1. Cut chicken, separate legs and thighs, back and split breast.
2. Heat oil over high heat. Add onions fry till golden brown. Take care not
to burn them.
3. Add garlic, ginger and tomatoes.  Fry till a smooth paste.
4. Add chicken, add water, bring to a boil, add salt.  Cover pot and lower
heat.  Add chili to make it hot if desired.
5. Stir constantly to avoid burning and coat the chicken pieces evenly.
6. After the chicken is done, add vinegar and cook for another 5 minutes on
a very slow fire.  Sprinkle Garam Masala and serve.
Panear (Cheese)

1 1/2 pints Milk

1. Heat milk ad stir constantly to prevent skin from forming on the top.
2. Remove from fire when it boils and add slowly 1/2 t white vinegar, lemon
juice or 1/2 cup yoghurt.  This sours the milk.
3. Strain through a muslin cloth or a double layer of cheese cloth and
squeeze out the whey (liquid). 
4. Hang to drip dry for 2 or 3 hours (or overnight).  Then lay out the
cheese in a rectangle in a tray and place a weight (the more the better,
but at least 10 lbs.) on it for 3/4 hour.  
5. Cut it into whatever shape you like.


Matar Panear (Pea Cheese)

2 onions		2 tomatoes
4 cloves garlic		1/2 packet frozen peas
1" cube ginger		1/4 t tumeric
salt and pepper		1/2 t Garam Masala
2 c water

1. Cut panear in 1" cubes and deep fry.
2. Make masala with onion, garlic, ginger, and tomatoes.
3. Season and add turmeric
4. Add peas and panear and water
5. Boil, then simmer to reduce the water by half.
6. Sprinkle Garam Masala and serve.


Savory Fritters (Pakoras)

batter:
 1/2 c besan			5 oz. warm water
 1/4 t red pepper		3/4 t salt
 1/2 t Garam Masala		paprika (optional)

Vegetables:
 1 small onion			1 potato
 few spinach leaves		oil for deep frying

1. In a bowl put the besan and half the water and stir until it becomes
a thick batter.  Beat hard for 5 min. gradually add the rest of the water
and leave to swell for 30 min.  Add salt and pepper and Garam Masala and
beat again.
2. Wash peel and slice onion and potatoes.
3. Wash and pat dry spinach leaves.
4. Heat Oil till smoking hot and dip the vegetables in the batter and deep
fry till golden brown.
5. Serve hot.


Cauliflower and Potatoes (Alu Gabi)


  1 med. cauliflower		2 med potatoes
  1 onion			1 tomato
  garlic			ginger
  tumeric, salt, pepper		Garam Masala

1. Make masala with onion, garlic, ginger, and tomatos.
2. Add tumeric and spices.
3. Break the cauliflower in flowerettes and cut the potatoes
into cubes (8 pieces each).
4. Add both to masala and lower heat to simmer. Cover the pot till the
cauliflower and potatoes are coated.


Kheer

  1/2 c rice		4 c milk
  1/4 c raisins		3/4 to 1c sugar
  1 t cardammon seeds	1/4 c shredded blanched almonds
  rose water		1/2 c water 

1. Wash and drain the rice.
2. Soak in 1/2 c water for 1/2 hour.
3. Boil the rice in the same water till it is coated and water dries
up.
4. Add the milk and simmer on low fire for 1 1/2 hours.
5. Scrape the sides and bottom and remove sticking and mash rice while
stirring frequently.
6. When it is creamy add sugar and stir in well.
7. remove from fire and add crushed cardammon seeds, rose water and shredded
almonds.
8. Serve hot or cold decorated with silver leaves (optional). [Silver
leaves are VERY FINE, tasteless sheets of silver.]


Curried eggplant (Bharda)	for 4 to 6

 2 lb eggplant			4 med tomatos
 3 t fresh chopped coriander	1/2 c ghee
 1/2 c. finely chopped onion

1. Preheat oven to 450 deg.
2. Make lots of small cuts in the eggplants.
3. Bake in the middle level of the oven for 1 hr. or till very tender and
4. While they are still warm, peel and crush the eggplants.
5. Heat oil and fry onions till soft and clear. Do not brown.
6. Add the tomatos and fry for 2 mins.
7. Add the eggplants and stir until mostly all liquid disappears and the 
mixture leaves the side.
8. Remove to bowl, sprinkle coriander and serve at once.


Parantha

 1 c whole wheat flour 		ghee
 water 

1. make chappati dough.
2. Divide into 6 parts and make balls.
3. Flatten and roll each. Spread ghee over them and fold.
4  Roll again.
5. Heat the parantha on a griddle like you would a chappati, but spread
some ghee over the top side.  Turn and spread ghee on this side.  Fry till
the bottom is crispy and golden, then turn and fry the remaining side.
Repeat with all six.
6.  Serve at once as they lose crispness if stored.

Gulab Jamuns (Easy Method)

  1 c Bisquick			2 c carnation Powder
  2 c water			1 1/2 c sugar
  4 seeded cardammon pods	few drops rose water 
  1/2 stick butter (4 T)	1/8 c yoghurt
  milk				oil for frying

1. Heat butter and pour in a bowl.
2. Add Bisquick, carnation powder and yoghurt and blend together.
3. Knead well adding milk if necessary.
4. Make a smooth ball, cover and let rest (30 min?).
5. Make 12-14 small balls.
6. Heat the water, add sugar, bring to boil, add cardammon seeds and
simmer.
7. Heat the oil to steaming, fry the balls to golden brown or till they are
dark brown--almost black.
8. Soak in sugar syrup till they double in size (1 hr or overnight)
9. serve hot or cold.


Curried Mushrooms 

  1/2 lb. mushrooms		1 lg. onion
  1/4 t turmeric		salt and chili to taste
  2 lg. tomatoes		oil

1. Scrub and wash mushrooms. Slice finely.  Slice onion finely.
2. Heat oil and add turmeric and onions.  Fry until soft.
3. Add the sliced tomatoes and cook for 3 mins. stirring all the time.
4. Add the mushrooms, cover and simmer for 15 to 20 mins.
5. Remove cover and dry out all the water. 
6. Serve hot.


Pork Curry			Serves 6 or 8

  1 1/2 lb. pork		3 med onion
  2 " ginger			4 cloves garlic
  2 med tomatoes		2 T vinegar
  2 t salt			1/2 t Garam Masala
  2 T Vondaloo paste (hot)	1 med potatoes
  2 c water


1. Clean, wash and trim and dry pork.  Cut into 1" cubes.
2. Make masala with onions, ginger, and tomatoes as in chicken curry, etc.
3. Add the vinegar and Vandaloo paste and cook for 2 mins.
4.  Add the pork and pressure cook for 20 mins, or in a heavy pot for 1 1/2
hrs., until the pieces are tender.
5. Cube potatoes, add and cook the potato pieces coated in the liquid.
6. Boil down the amount of water (30 mins.) while the potatoes cook.

Masur Dal (Lentils)		Serves 4

  1c dal (Moong - yellow, or masur - pink)	3 1/2 c water
  salt and pepper				1/4 t turmeric
  1 sml onion					2 cloves garlic
  1" ginger					1 sml onion
  ghee						1 t cumin seed


1. Wash well the dal and drain it.
2. Boil the water and ad the dal, salt, pepper, tumeric, finely chopped
ginger, and garlic.  Cover the pot and simmer for 20 mins.
3. When done, heat the ghee add the cumin. Fry till golden brown and add
thinly sliced onions.  Fry till crisp and brown.
   May add paprika and finely chopped tomatos to the above for color-- Pour
over the dal and serve.
onion

Suji Halva (Semolina Halva)		4 - 6 servings

 1/2 c suji (semolina)		1/2 c sugar
 1/2 c  ghee			1 1/2 c water
 1 oz sliced almonds		1 oz. raisins
 8 green cardammons

1. Boil sugar and water together for 5 mins.
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 cardammon seeds, almonds, and raisins.
5. Serve hot.


Dahi Badar (Savory balls in yoghurt)

  1/2 c Urad dal	1/2 Moong dal
  1 c yoghurt		spice to taste (cumin and paprika)
  oil for frying	1/4 c milk

1. Clean dal, wash and soak in water for 4 hours.
2. Blend in blender at medium sped suing minimum water to keep paste moving
freely.
3. Add salt and heat oil.
4. Drop spoonfuls in hot oil using a large tablespoon. Fry till golden
brown.
5. Drop in water. Let it soak till ready to serve.
6. Beat yoghurt with milk. Spice according to taste. Squeeze out water from
the badar and add yoghurt. Serve.

Sewian (Vermicelli)

  2 c sewian (vermicelli)		3 1/2 c milk
  3/4 c sugar				1/4 t rose water (or 6-8 sml.
  ghee					      cardammon seeds)


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 mins.
4. remove from fire. Add in rose water.  Decorate with blanched finely 
shredded almonds and pistachio nuts.  Silver leaves if desired.

Mah Ki Dal (Whole black beans)

  1 c Urid or Mah dal		1 " ginger
  12 cloves garlic		water
  salt				ghee
  green chili (opt)		Garam Masala
  turmeric

1. Clean, wash and add the dal to boiling water.
2. Add turmeric, salt, finely chopped ginger (half of it) and garlic and cook 
on medium heat for 2 - 3 hours or pressure cook at 15lb for 1/2 hour.
3. Uncover, cook further in same pan on a slow fire for 1/2 hour, stir and
mash every now and them till a creamy consistency is achieved.
4. Heat the ghee, add remaining ginger, stir, add sliced onions, chili, and
fry till golden brown.
5. Add cumin or coriander (opt). Pour over dal just before serving.  

Mint and Coriander Chutney

  1 bunch coriander leaves	1 bunch mint leaves
  1 green chilli		1 oz seedless tamarind
  1 tsp salt			4 T water
  1 medium onion

1. Wash and soak tamarind in water for 1/2 hour
2. Clean pick and wash the coriander and mint.
3. Separate pulp from tamarind and squeeze out the pulp.
4. Grind coriander, mint, green chili and onion to fine paste.
5. Add the tamarind pulp and salt.
6. Blend well.
In an airtight jar can be refrigerated for up to one week.

Coriander Fish (Bharia Machli)

  4 lb sole, flounder, rock cod, or any other white whole fish
  8 cloves garlic		3 hot chilies (opt) (or cayenne)
  1" ginger			1 med bunch coriander
  T coriander seeds		t brown sugar
  t tumeric			1/2 t black mustard
  1/2 t fenugreek seeds		T salt
  1/2 c lemon juice		1/2 c vegetable oil
  2 c chopped onion		1 c chopped tomato
  1/2 t garam masala

Wash and pat dry fish. Sprinkle 1t salt inside and set aside.
Preheat oven to 400f
1. Blend garlic, chili, ginger, 1/2 the coriander, coriander seeds, brown
sugar, tumeric, mustard seeds, fenugreek seeds, salt and lemon juice till
it all becomes a smooth paste (add some water if needed.)
2. Fry onions till they are soft and golden brown.
3. Add the blended masala and cook till most of the liquid is gone and it
starts to leave the sides of the pan.
4. Add the tomatoes and garam masala.  Fry for 2 min more and remove.
5. Coat one side of fish, stuff 1 1/2 cups inside.  Close opening, spread
the rest of the masala over it.  Cover tightly and bake for about 25 mins.
6. Grill for 1 or 2 mins in broiler and sprinkle the remaining coriander.
Serve.

Saffron Rice (kesar chawal) in Pressure Cooker

  2 c rice			4 c water
  6 T ghee			t saffron threads (or less)
  2 T hot water			1 c sliced onion
  1 sm stick cinnamon - splintered
  4 bay leaves			4 large black cardamons
  T cumin seed			4 cloves
  2 t salt

1. Soak saffron in hot water.
2. Wash and soak rice in 3 c water (opt)
3. Heat ghee and fry onions. remove and keep aside
4. Add cinammon, cumin seeds, cardamons, and cloves and salt.  Wait 1 min
add the bay leaves and 1/2 the onions.  Brain the rice, keep water aside.
5. Add the rice grains and stir for 4 - 5 mins till all the water
evaporates and the grains of rice are coated with oil.
6. Add the water and bring to boil.  Add saffron and its water and pressure
cook by bringing the pressure to 15 lb.
7. Remove from fire and allow pressure to drop by itself.

Red Kidney Beans (Rajma)		Serves 6 - 8)

  2 c red kidney bean		3 qt water
  t tumeric			T salt
  1/4 c oil			1 c chopped onion
  1" ginger chopped		t garam masala
  3 tomatoes chopped
  coriander leaves for garnish

1. Wash beans and boil for 2 - 3 hours or 1/2 hour in pressure cooker.
2. In the meantime make masala of onions, garlic, ginger and tomato as in
chicken curry.
3. Add to the beans and cook again till most of the liquid dries up and the
beans are soft and thoroughly cooked.
4. Garnish with coriander leaves and serve.

Shahi Korma (Mutton Curry)

  1 1/2 lb goat mutton		3 med onion
  3/4 c yogurt			4 clove garlic
  pinch saffron			2 t salt
  3/4 c cream			1 oz almonds
  1/2 c oil			1 oz coriander seed
  1 t red pepper (opt)		1/2 t Garam Masala

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 thingly sliced onion.  Keep aside.
5. Add the mutton and fry till the liquid dries up.
6. Add 3/4 c hot water and simmer till meat almost done (3/4 cooked) OR
pressure c at 15 lb for 20 min.  Reduce pressure.  Add salt and pepper.
7. Uncover and dry the liquid.
8. Add beaten yogurt and fry till it leaves oil.
9. Add fried ground onion.
10. Beat the cream. add soaked or ground saffron.
11. Mix it with the cooked mutton.
12. Add Garam Masala and bake at 250f for 1/2 hr.
13. Serve garnished with chopped coriander leaves.


Navrattan Pullao  (Nine-Jeweled Rice)

Rice:

  1 c Basmatti Rice		1 3/4 c water
  1/4 c oil			1 sml finely sliced onion
  6 cloves			1" piece cinammon
  1 t salt 			1/2 t cumin seed

For Mixing with rice before serving:

A  1/4 c frozen peas (boiled), salt, 6 drops green food coloring mixed with
   1 t water.

B  1/4 c diced tomatoes, 1/4 t red pepper, salt, Garam Masala, 6 drops red
   food coloring mixed in 2 t water.

  1 thinly sliced onion		2 1/4 c ghee
  1 oz almonds			1 oz. cashew nuts
  1 1/2 oz. golden raisins	1 oz. pistachio nuts
  1 " piece ginger thinly sliced  
  1 green chili (opt.)		1 hard boiled egg



1. Clean, wash, and soak rice in 1 3/4 c water for pressure cooking, or in
2 cups of water for pan cooking.
2. heat oil and fry the onions, add whole spices.  Fry 1 min.  Add rice and
fry for 2/3 min to coat the rice grains with oil. Add the water which the
rice was soaking in.  Pressure cook- build up the pressure to 15 lb. and
let drop OR cook in pan bringing to full boil then down to a simmer and
cook 20 min till rice is done.
3. Divide rice in three parts. Thoroughly mix A with one part and B with
another.  Leave last part plain.  Keep rice separate and warm in the oven.
4. (C)  Meanwhile fry the onion till it is crisp.  Remove and fry almonds,
cashew nuts, pistachios, raisins, ginger and chili.  Chop egg and sprinkle
salt.  Keep warm till required.
5. To serve, place onions and nuts, chopped egg and all of (C) in a dish
and spread the three batches of rice in clumps above it esthetically.


Curried Garbanzo beans

  8 oz. Garbanzo beans		gr. chili (opt)
  12 cloves garlic		2" ginger
  pepper			large cardammons
  6 cloves			1" cinammon
  salt, paprika			4 oz. oil
  mango powder			3 onions
  dried pomegranate seeds	4 tomatoes

1. Clean and wash and soak the beans overnight.
2. Boil them in the same water with salt, 1 sml finely chopped onion, 4
cloves garlic, 4 large cardammons, 1" piece of ginger and 6 cloves.
Simmer in pan about an hour or until tender, or pressure cook for 7 ins at
15 lb.
3. Heat oil. Fry thinly sliced remaining onions and cloves of garlic.
Cook till mixture browns and dries up. Add finely chopped tomatoes and cook
for 4 or 5 mins more.
4. Add the beans and cook for 10 mins. more.  Add the mango powder and
pomegranate seeds, grated ginger and simmer over a slow fire for 15 or 20
mins.
5. Before serving, pour 1 oz. (2T) sizzling ghee over the beans.


Stuffed Paranthas


Make dough for regular chappatis.

Fillings:
 
 Potato

1. Boil potatoes, mash, add salt and chili to taste. Add Garam Masala and
mango powder.

 Raddish

2. Grate one large Diakon Raddish, add salt and leave for 1/2 hr.  Squeeze
out  all the water, add grated ginger, chili, and pomegranate seeds.

 Cauliflower
3. Grate cauliflower, add salt, pepper, garlic, and Garam Masala.

Procedure

1. Roll out 2 sml chappatis. Add filling on one, cover with the second,
seal edges and cook as for paranthas.



Carrot Halva

  4 lb carrots		1/2 gal. milk
  2 c sugar		2 c carnation milk powder
  1 c oil		nuts to taste

1. Clean and grate the carrots.
2. Heat milk to boiling and add the carrots.
3. Cook till liquid is almost gone, stirring to prevent sticking and
burning (3 to 4 hrs).
4. Add oil and cook more, stirring often, to roast the carrots well.  About
1/2 hr.
5. Add the powdered milk and sugar and cook till all the liquid is gone
and the mass does not stick to the sides.
6. Add the nuts and raisins and turn off the fire.
7. Pour in a serving dish and serve warm or cold.  Will keep in the
refrigerator for up to 1 wk.


All this heated "discussion" on Indian food reminds me of
my ten minute tandoori chicken reciepe. This is what I do
when I *must* eat and the food must taste good (i.e., garam
kuttas are out). The reason I'm not posting in the rec.food.cooking
newsgroup is that this reciepe is very dynamic and is (as shown
below) not a reciepe per se. More like stuff I do to simulate
Tandoori chicken which, by the way, takes a whole day's planning
if you are particular about it. I think some of you would
appreciate the convinience of a ten minute tandoori. Enough said...
(I do gurantee that this reciepe can fool some people into
thinking that they are eating TC -- it's that good -- or your
money back.)
 
Ingredients:
-----------
 
Thawed chicken, skinned  (as many pieces as you think you can eat)
Ground Coriander (1 level tsp for 2-3 pieces)
Tandoori chicken powder (as above)
Red pepper powder (to taste and Mylanta tolorence level)
Dash of garlic powder
Salt (to taste)
Ground jeera (1/2 tsp or so for 2-3 pieces)
Soy sauce (or yoghurt if you get sick of soy)
 
Procedure:
---------
 
Take the chicken and make *deep* cuts in it (to make sure it's dead
and so that the masalas seep in quickly). If you are using soy sauce as 
the base, put some on the chicken pieces and let it seep in the cuts. Rub
in the masalas as a mixture or one at a time. The idea is to let
the masalas seep in the cuts with the soy sauce. You can leave it
for little while to seep in, but I usually start getting hungry
by this time and just dump it in the pre-heated oven (on the
broil setting) *not* too close to the top.
 
If you are using yoghurt, you'll get a more authentic taste since
the original TC is after all marinated in it. In this case, mix the
masalas in the yoghurt first and then rub the stuff into the chicken
cuts as before. The yoghurt tends to leave considerable amount of
water behind. DON'T THROW THIS AWAY. Let it evaporate in the oven
with the chicken. This will keep the pieces from getting dry if
over-cooked. I have not faced the same problem with the soy sauce 
version (of dry chicken). Cook the chicken till it starts browning
and the cuts you made start "expanding".
 
Notes:
-----
 
You may use any other interesting sauce as the base. Some previous
experiences of my own are: Teriyaki (my Japaani-tandoori), Oriental
sauce (my supermarket-tandoori), and one other I can't remember
right now. BTW, lemme know how the ten minute tandoori turns out
and any improvements one can make that cuts down on the time and
adds to the taste.
 
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         FREE  THE  WORLD
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Newsgroups: soc.culture.indian