Guest guest Posted April 4, 1999 Report Share Posted April 4, 1999 I thought I'd add some more Indian recipes to Laura's. Indian Food is a favorite and I think it's one one of the best ways of eating vegetarian. Melody * Exported from MasterCook Mac * Aloo Matar Rasedaar Recipe By : Indian Vegetarian Cooking by Michael Pandya Serving Size : 4 Preparation Time :0:00 Categories : India Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tbsps ghee 1 med onion, chopped 2 garlic cloves, chopped 2 cloves 2 bay leaves 1 1 inch cinnamon stick 1 tbsp garam masala 1 tbsp chili powder 1/2 tbsp turmeric 1/2 tbsp coriander 2 tomatoes, quartered salt to taste 2 med potatoes, cubed 1/2 c green peas 1 1/4 c water chopped cilantro Heat ghee & saute onion & garlic over medium heat till golden. Add cloves, bay leaves & cinnamon. Stir fry for 2 minutes. Add garam masala, chili powder, turmeric, coriander, tomatoes & salt. Mix well. Add potatoes & peas. Pour in water & bring to a boil. Lower heat, cover the pan & simmer gently for 15 minutes, or until the potatoes are done. Garnish with coriander leaves & serve hot. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 195 Calories; 18g Fat (78% calories from fat); 2g Protein; 10g Carbohydrate; 44mg Cholesterol; 37mg Sodium _____ * Exported from MasterCook Mac * Bengali Spinach Recipe By : The Art of Indian Vegetarian Cooking by Yamuna Devi Serving Size : 4 Preparation Time :0:00 Categories : India Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup raw almonds 2 cups warm water 3 tablespoons ghee 1 tablespoon black mustard seeds 1/2 teaspoon whole cumin seeds 1/4 teaspoon fenugreek 1 1/2 tablespoons brown sugar 1/2 tablespoon grated ginger 1 tablespoon minced green chilies 2 pounds trimmed fresh spinach 1/3 cup shredded coconut 1 tablespoon salt 2 tablespoons water 1/8 teaspoon nutmeg Soak nuts in warm water for 4 hours or overnight. Drain, wash & drain again. Heat ghee in a large pot over moderate heat. When hot, but not smoking, add the spice seeds & sugar. Fry till the seeds darken & the sugar caramelizes. Add the ginger, chilies, spinach, nuts, coconut & salt. Cover, reduce heat to low & cook for 10 minutes. Uncover, gently turn the spinach over. Add water if necessary. Cook for a further 10 minutes. Stir in the nutmeg & heat through for 1 to 2 minutes. Garnish with lemon & serve. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 109 Calories; 10g Fat (82% calories from fat); 0g Protein; 5g Carbohydrate; 26mg Cholesterol; 1608mg Sodium _____ * Exported from MasterCook Mac * BESAN BARFEE Recipe By : " Eastern Vegetarian Cooking " by Madhur Jaffrey Serving Size : 144 Preparation Time :0:00 Categories : India Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 oz Chick pea flour -- 1 1/4 c - 180 g. also called besan - or Gram flour 1 c Vegetable oil -- 8 fl oz. 14 oz Sugar -- 1 1/2 c or 395 g 1/2 t Cardamom seeds -- ground 2 tb Pistachios -- unsalted - up to 3 tbsp - lightly crushed 1 tb Almonds, blanched -- coarsely - chopped - up to 2 tbsp Sift the chick pea flour. Heat oil in a heavy, 10-12 " frying pan, wok or saute pan over a medium flame. Put in the sifted chick pea flour. Stir and fry 2 to 3 minutes until the flour turns a shade darker and is cooked (it should taste fried, not raw). Put the flour into a large bowl, stir at once and allow to cool. Make a syrup with 1 cup/8 fl oz/1/4 litre water and the 14 oz/ 1 1/3 c/395 g. sugar by bringing the water-sugar combination to a boil and then simmering very gently for about 20 minutes or until the syrup reaches a one thread consistency. (To test this, dip in a wooden spoon and let coat slightly. Pinch some syrup off the back of the spoon with two fingers and then try separating the fingers. One sticky thread should form. This is the Indian method. If you have a better one, use it.) Pour the hot syrup in the cooled chick pea flour/gram flour mixture. Add the ground cardamom seeds and the nuts and mix well. Keep stirring until mixture begins to harden slightly. (It should still be pourable.) Pour into a 9 inch square cake tin, tilt tin so barfee mixture flows to the edges and allow to cool. Cut into 3/4 inch cubes. Besan barfee if tightly wrapped in aluminium foil and then placed in a plastic container, freezes very well. MAKES: 144 little cubes - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 30 Calories; 2g Fat (59% calories from fat); 0g Protein; 3g Carbohydrate; 0mg Cholesterol; 0mg Sodium _____ * Exported from MasterCook Mac * Besan Curry Recipe By : Anadi Naik in Vegetarian Journal Reports Serving Size : 4 Preparation Time :0:00 Categories : India Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 c Chickpea flour 1 lg Tomato 1/4 c Green peas 1 lg Potato 1 lg Onion 1/4 lb Ginger 1/2 tbsp Garlic 1/4 tbsp Mustard powder 1/4 tbsp Cumin 1/4 tbsp Coriander 1 tbsp Turmeric 1/2 tbsp Salt 1/2 c Vegetable oil Mix chickpea flour with a little bit of water at a time, until you have thick batter. Add salt and garlic powder. Put a skillet over a low heat and heat oil. Drop 1/2 teaspoon of batter at a time into the oil. When it turns golden brown, it is done and with strainer pick up the besan and put it on a dry pan. Cut potatoes in small pieces and put them in a bowl. Chop onion up and saute with 1 tablespoon of leftover oil. Add coriander, cumin, turmeric, and mustard powders. Add potatoes and mix thoroughly. Add 1/4 cup of water. Cut ginger into very small pieces and add to the curry. While the curry is cooking, cut the tomato and add to the pan. Put cover on. When potato feels soft, add fried besan to the curry. Add salt. The time you drop the potato in the pan to the time you drop the fried besan into the pan should not be more then 15 minutes. As always, in Indian cooking it is the preparation that takes time, not the cooking itself. Serve warm as a side dish. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 425 Calories; 29g Fat (60% calories from fat); 5g Protein; 38g Carbohydrate; 0mg Cholesterol; 816mg Sodium _____ * Exported from MasterCook Mac * Bhindi Sabji Recipe By : Yamuna Devi, " The Art of Indian Vegetarian Cooking " Serving Size : 4 Preparation Time :0:00 Categories : India Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb fresh okra 3 tbsps ghee 1 1/2 tbsps coriander 1/2 tsp cumin 1/2 tsp hungarian paprika 1/2 tsp garam masala 1/2 tsp turmeric 1 tsp salt Wash & thoroughly dry okra. Trim the bottom & top & slice into rounds half an inch thick. In a large skillet, heat the ghee & add the okra in a single layer. Cook over a moderate heat for 20 minutes. Stir occasionally. Add the spices & continue to stir & fry till the okra is golden brown. Remove from the heat, sprinkle with salt & serve. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 92 Calories; 10g Fat (98% calories from fat); 0g Protein; 0g Carbohydrate; 26mg Cholesterol; 537mg Sodium _____ * Exported from MasterCook Mac * Buttermilk Sambar (Moru Kuzhambu) Recipe By : Chandra Padmanabhan Serving Size : 4 Preparation Time :1:30 Categories : Curry - India Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon red gram dal (pigeon peas, toor dal) -- picked over, rinsed 1 teaspoon Bengal gram dal (yellow split peas, chana dal), picked over -- and rinsed 1/2 cup water 1/2 inch fresh ginger -- finely shredded 2 teaspoons cumin seeds 1 tablespoon coriander seed 6 green chiles 3 tablespoons fresh coconut -- grated OR 4 tablespoons flaked coconut a little water 2 cups plain yogurt 1/2 teaspoon ground turmeric salt -- to taste 1 cup chopped ash gourd FOR TEMPERING: 2 teaspoons oil 1 teaspoon brown mustard seeds 1 teaspoon fenugreek seed 1 red chile pepper -- halved 1/2 teaspoon asafoetida powder a few curry leaves Soak the red gram dal and the Bengal gram dal in 1/2 cup water for 1 hour. Drain off water. Place the soaked dals, ginger, cumin and coriander seeds, green chiles, and coconut in an electric blender or food processor. Add very little water and blend ingredients to a fine paste. Place the yogurt in a bowl. Add the ground paste, salt to taste, and ground turmeric. Mix well and set aside. Chop the ash gourd into 1/2-inch pieces. Set aside. Tempering: Heat 2 teaspoons oil in a heavy saucepan. Add mustard and fenugreek seeds, halved red chile, asafoetida powder, and a few curry leaves. When the mustard seeds sputter, add the chopped ash gourd to the pan. Pour in just enough water to cover the gourd. Cover pan, and simmer on a low heat until cooked. Now add the yogurt mixture and heat the sambar through gently. Take care to prevent curdling. Serve hot with rice. Author's note: You can make this sambar with any vegetable of your choice (instead of ash gourd): e.g. okra, eggplant, sweet peppers, or cooked diced potato. Lentil dumplings can also be used instead of vegetables. " Dakshin, Vegetarian Cuisine from South India, " by Chandra Padmanabhan, 1994 - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 132 Calories; 8g Fat (51% calories from fat); 5g Protein; 11g Carbohydrate; 14mg Cholesterol; 59mg Sodium _____ Quote Link to comment Share on other sites More sharing options...
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