Guest guest Posted April 3, 1999 Report Share Posted April 3, 1999 These are very spicy. Start with half the amount of spices and add more to taste if this concerns you. Laura * Exported from MasterCook Mac * Bengal Beans (Kabli Chenna) Recipe By : Indian Cooking, Khalid Aziz Serving Size : 6 Preparation Time :0:40 Categories : Indian Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ozs Bengal beans -- rinsed and drained 4 ozs ghee >>or<< 4 ozs cooking oil 1 med onion 2 cloves garlic 2 tbsps fresh ginger 1 tsp coriander seed 1 tsp fenugreek seed 1 tsp ground turmeric 1 tsp ground cumin 1 tsp chili powder 2 tbsps vinegar Wash the Bengal beans well in plenty of water, put into a saucepan and add just enough water to cover them. Bring to the boil, reduce the heat and cover the saucepan with a tight-fitting lid. Simmer gently until the beans are just starting to become tender adding more water if necessary. Heat the ghee or cooking oil in a heavy saucepan. Peel and finely slice the onion, garlic and ginger and fry them until they soften. Then add the coriander and fenugreek seeds and continue to cook for a further 2-3 minutes. Add the turmeric, cumin and chili powder. Stir well for another minute. Drain the water from the beans and add the beans to the saucepan, turning well to ensure they are well coated with the spice mixture. Pour on the vinegar and continue to dry fry until the beans are completely cooked through. - - - - - - - - - - - - - - - - - - Per serving: 346 Calories; 38g Fat (96% calories from fat); 1g Protein; 3g Carbohydrate; 48mg Cholesterol; 97mg Sodium NOTES : Bengal beans = Lentils. * Exported from MasterCook Mac * Carrots with Cashew Nuts Recipe By : Indian Cooking, Khalid Aziz Serving Size : 6 Preparation Time :0:35 Categories : Indian Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb carrots 1 lg onion 4 ozs ghee >>or<< 4 ozs cooking oil 2 tbsps fresh ginger 1 tsp garam masala 1 tsp chili powder 1 tsp flour 1/2 lb cashews 1/4 pt vegetable stock 1 tsp salt 2 tomatoes Scrub the carrots and cut them lengthwise into fairly thick strips. Peel and slice the onion. Heat the ghee or cooking oil in a large saucepan and fry the onion and carrots. Peel the ginger and cut into lengthways strips. Add the ginger, garam masala and chili powder to the pan. Continue to stir and add the flour. As the mixture thickens, add the cashew nuts, stock and salt. Bring to the boil and simmer with the pan covered for about 20 minutes until the carrots are fully soft. If they soften sooner than this, they are ready. Chop the tomatoes coarsely and add to the pan. Cook for a further 3-4 minutes and serve. The curry should have a fairly thick sauce but if it is not thick enough, rapidly boil it to drive off any excess water. - - - - - - - - - - - - - - - - - - Per serving: 609 Calories; 57g Fat (80% calories from fat); 8g Protein; 23g Carbohydrate; 49mg Cholesterol; 622mg Sodium * Exported from MasterCook Mac * Chick-pea Curry (Chenna dal) Recipe By : Indian Cooking, Khalid Aziz Serving Size : 6 Preparation Time :2:25 Categories : Indian Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 lb chick peas 1 cinnamon stick -- 2 inch piece 1 tsp salt 2 ozs ghee >>or<< 2 ozs cooking oil 1 med onion 2 cloves garlic 1 green pepper 4 dry red chilies 2 tsps ground turmeric 1 tsp fenugreek seed 2 tsps ground cumin 3 tsps ground coriander 2 tbsps tomato puree 4 cloves 4 cardamom 2 tsps garam masala 2 tbsps fresh mint -- chopped Wash the chick peas well, using at least three changes of water. Pick them over and remove any with blemishes. Cover well with cold water and leave overnight to soak. The next day, wash the chick peas again and put into a saucepan with enough water to cover them. Add the cinnamon and salt, bring to the boil, cover and simmer gently for 1 1/2 hours until the chick peas are soft. Add extra water if need be to prevent them from sticking. Depending on the state of ripeness of the chick peas more or less boiling will be necessary to make them soft. Once the chick peas are soft, drain and put them to one side. Heat the ghee or cooking oil in a heavy saucepan and peel and chop finely the onion and garlic. Remove the seeds from the green pepper and chop finely. Add the onion, garlic and pepper to the pan and fry for 2-3 minutes. Crumble in the dried red chilies and stir for a further 30 seconds. Add the turmeric, fenugreek seeds, cumin and coriander powder and stir in well. Now add the tomato puree, cloves and cardamoms. Stir well and continue to cook for a further 2 minutes. Add the chick peas and a little boiling water, keep stirring and turning the chickpeas until they are fully mixed with the spice mixture. After 10-15 minutes, add the garam masala and the chopped mint. Continue to stir and boil off any excess liquid to leave a very dry sauce with the chick peas. Serve piping hot. - - - - - - - - - - - - - - - - - - Per serving: 217 Calories; 20g Fat (79% calories from fat); 2g Protein; 11g Carbohydrate; 24mg Cholesterol; 462mg Sodium NOTES : I just use crushed red pepper flakes in place of the dry red chilies. * Exported from MasterCook Mac * Dry Fry Spinach (Tali sag) Recipe By : Indian Cooking, Khalid Aziz Serving Size : 4 Preparation Time :0:50 Categories : Indian Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb frozen spinach 2 ozs ghee >>or<< 2 ozs cooking oil 1 sm onion 1 tsp ground ginger 1 tsp black pepper 1/2 tsp chili powder 1 tsp salt Remove the spinach from the freezer and put to one side to allow to soften for 30 minutes or so. Heat the ghee or cooking oil in a large frying pan. Peel and chop the onion finely and fry it gently for 1 minute. Then add the ginger, black pepper and chili powder. Stir in well for a further 30 seconds. Add the spinach, stirring so it breaks up. Keep turning it with a wooden spoon to ensure that it is well dispersed in the spice mixture. Sprinkle in the salt, continue to fry until the spinach is totally mixed in with the spices and onion and properly heated through. Serve immediately. - - - - - - - - - - - - - - - - - - Per serving: 288 Calories; 29g Fat (86% calories from fat); 4g Protein; 7g Carbohydrate; 36mg Cholesterol; 758mg Sodium Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.