Guest guest Posted April 4, 1999 Report Share Posted April 4, 1999 (again, same spice disclaimer) 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 * Coriander chutney (Dhania ka chatni) Recipe By : Indian Cooking, Khalid Aziz Serving Size : 12 Preparation Time :0:15 Categories : Indian Sauces, dressings, condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ozs coriander leaves -- (cilantro) 1 sm onion 2 lemons 2 tbsps vinegar 1 tbsp desiccated coconut 2 green chilies 2 tsps ground cumin 2 tsps salt 1/2 tsp black pepper 1/2 tsp chili powder Wash the coriander leaves and chop them roughly. It does not matter if you include some of the stalks. 2 oz. of coriander leaves should fill a 1 pint container when pressed down gently. Peel the onion, Squeeze the juice of the lemons into a liquidiser and add the rest of the ingredients, together wiht the coriander. Liquidise until smooth. If necessary, add a little water to keep the chutney liquid. Serve immediately or pour into a jar with a screw-top lid. It can be kept in a refrigerator for up to a week. Alternatively, put some to one side for immediate serving and freeze the remainder. - - - - - - - - - - - - - - - - - - Per serving: 48 Calories; 1g Fat (12% calories from fat); 3g Protein; 10g Carbohydrate; 0mg Cholesterol; 433mg Sodium * Exported from MasterCook Mac * Lentils with Spinach (Palak dal) Recipe By : Indian Cooking, Khalid Aziz Serving Size : 6 Preparation Time :1:00 Categories : Indian Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 lb red split lentils 1/2 pt water 1/2 lb frozen spinach >>or<< 1 lb fresh spinach 1 med onion 1 clove garlic 1 tsp ground ginger 1 tsp chili powder 1 tsp salt 2 tbsps plain yogurt Wash the lentils well and place in a heavy saucepan. Cover with the water. Meanwhile, if using frozen spinach, remove from the freezer and allow the block to begin to thaw. If using fresh spinach, wash well and chop finely. Peel the onion and garlic and coarsely slice them. Add to the lentils. Cover and bring to the boil, then add the ginger, chili powder and teh salt and simmer gently. Cover the saucepan and allow to simmer until the lentils break down and turn into soup. Once this has been achieved, boil off any excess water so that quite a thick sauce is made. Add the spinach. If this is not totally thawed out by now do not worry, continue to cook until the spinach is thawed and totally mixed in with the lentils. Finally, addadd the yogurt and stir well in. Cook for a further 3 minutes and serve. - - - - - - - - - - - - - - - - - - Per serving: 32 Calories; 1g Fat (13% calories from fat); 3g Protein; 5g Carbohydrate; 1mg Cholesterol; 526mg Sodium * Exported from MasterCook Mac * Onion Chutney (Piaz ka chatni) Recipe By : Indian Cooking, Khalid Aziz Serving Size : 8 Preparation Time :0:10 Categories : Indian Sauces, dressings, condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lg onion 1 clove garlic 3 tbsps fresh ginger 1 lemon 1 tsp salt 2 tsps chili powder 1 tsp black pepper Peel the onions and cut them into slices about 1/4 inch thick. Peel the garlic and chop it very finely. Remove the outer skin from the ginger and cut the flesh into thin strips. Mix the ginger, onions and garlic together. Sprinkle the juice of the lemon into the bowl and mix in the salt, chili powder and black pepper. Chill for 1 hour and serve. - - - - - - - - - - - - - - - - - - Per serving: 13 Calories; less than one gram Fat (9% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 411mg Sodium * Exported from MasterCook Mac * Vegetable Pillao (Subsi pillao) Recipe By : Indian Cooking, Khalid Aziz Serving Size : 6 Preparation Time :0:55 Categories : Indian Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ozs basmati rice 6 ozs carrots 1 sm cauliflower 4 ozs frozen peas 2 ozs ghee >>or<< 2 ozs cooking oil 1 med onion 6 cloves 6 cardamom 1 cinnamon stick -- 2 inch piece 2 tsps cumin seed 1 tsp garam masala 1 tsp ground coriander 1 tsp chili powder 1 tsp black pepper 1 pt vegetable stock 1 1/2 tsps salt Heat the ghee or cooking oil in a large, heavy saucepan. Peel and thinly slice the onion and fry in the oil until it is soft. Now add the cloves, cardamoms, cinnamon and cumin seeds and cook for 2-3 minutes. Add the garam masala, coriander, chili powder and black pepper. Stir in well. Remove from the heat and put to one side. Wash the rice well and pick it over to remove any foreign bodies. Scrub the carrots and cut them into strips about 2 inches long by 1/4 inch thick. Remove the outer leaves from the cauliflower and cut into individual florets. Drain the rice and add to the spices, increasing the heat once again. Then add the carrots and cauliflower florets, stirring well to ensure the spice mixture is well dispersed with the vegetables. Pour in the vegetable stock and salt, bring to the boil and simmer for 10 minutes. Then add the frozen peas and continue to cook for a further 10 minutes until the rice is cooked through. The idea is that this dish is cooked sufficiently for the rice to be al dente, leaving the vegetables fairly crisp. - - - - - - - - - - - - - - - - - - Per serving: 405 Calories; 22g Fat (48% calories from fat); 7g Protein; 49g Carbohydrate; 25mg Cholesterol; 1231mg Sodium NOTES : Substituted vegetable stock for chicken. * Exported from MasterCook Mac * Yogurt Cooler (Raeta) Recipe By : Indian Cooking, Khalid Aziz Serving Size : 4 Preparation Time :0:15 Categories : Indian Salads Sauces, dressings, condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c cucumber 1 pt plain yogurt 1 tsp salt 1 tsp paprika 1 tbsp fresh mint -- chopped Take the cucumber and cut lengthways into long strips. This is the traditional way of cutting for Raeta. You will sometimes come across Raeta with the cucumber cut into cubes or large chunks but narrow strips is the best way to use it as this ensures the yogurt can be easily mixed in with the Raeta. Take the yogurt and with a fork beat in the salt and half the paprika. Now gently combine the cucumber strips with the yogurt. Pour into a serving bowl and sprinkle the remaining paprika and mint on the top, to garnish. Chill in the fridge for 2 hours and serve. - - - - - - - - - - - - - - - - - - Per serving: 72 Calories; 4g Fat (46% calories from fat); 4g Protein; 6g Carbohydrate; 14mg Cholesterol; 586mg Sodium Quote Link to comment Share on other sites More sharing options...
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