Guest guest Posted April 4, 1999 Report Share Posted April 4, 1999 * Exported from MasterCook Mac * Cabbage, Carrot and Onion Curry - India Recipe By : Anadi Naik in " Vegetarian Journal Reports " Serving Size : 4 Preparation Time :0:00 Categories : Curry India V - Cabbage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 sm Cabbage -- julienned 3 med Carrots -- cut in thin rounds 2 lg Onions -- cut in thin slices 1 tbsp Ghee 1/2 tsp Cumin 1/4 tsp Turmeric 1/4 tsp Mustard seeds 1/4 tsp Chili powder 1/4 tsp Coriander 1/4 tsp Cinnamon powder Salt -- to taste In a medium-sized pan saute onion with butter. When onions feel soft, add mustard seeds, cook 30 seconds, add cumin powder, coriander powder and turmeric powder. Mix spices. Drop carrots in pan and sauté. Put the lid on for 5 minutes. Add cabbage. Mix all the vegetables together. Add cinnamon powder, salt, and chili powder. Put the lid on. Wait for 5 minutes. Turn over mixture in pan. Make sure the spices don't stick to the bottom of pan. Put the lid back on and leave it another 8 minutes. If you want curry to be softer, keep the lid on longer after cooking. Serve hot or warm. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 97 Calories; 4g Fat (34% calories from fat); 3g Protein; 15g Carbohydrate; 9mg Cholesterol; 40mg Sodium _____ * Exported from MasterCook Mac * Char Flavoured Potatoes And Green Beans Recipe By : Yamuna Devi, " The Art of Indian Vegetarian Cooking " Serving Size : 7 Preparation Time :0:00 Categories : India V - Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 med tomatoes -- chopped 5 med potatoes -- cubed 2 1/2 c green beans -- cut in 1 1/2 " chunks 1 tbsp basil 2 whole dried red chilies 4 sprigs fresh coriander 1/2 tsp turmeric 1/8 tsp asafetida 1 tbsp salt 1 dash black pepper 6 tbsps ghee 2 2/3 c water Place all the ingredients into a large heavy bottomed pot in the order in which they are listed. Bring to a boil over a moderate heat, reduce heat & boil for 5 minutes. Reduce the heat further & gently boil, partially covered, for 20 to 25 minutes. Check that the water is not evaporating too quickly. You may have to add more water. To finish cooking, raise the heat to fairly high & fry quickly, without stirring, to allow the crust to form & just begin to char. Remove from the heat & let stand, covered for 5 minutes. Stir in the crust & serve, remembering to remove the red chilies, you may not want to bite into them. By Sharon Raghavachary <schary on Feb 04, 1998. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 277 Calories; 12g Fat (37% calories from fat); 5g Protein; 40g Carbohydrate; 30mg Cholesterol; 937mg Sodium _____ * Exported from MasterCook Mac * Chat Masala Recipe By : The Art of Indian Vegetarian Cooking by Yamuna Devi Serving Size : 1 Preparation Time :0:00 Categories : India Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tbsps cumin seeds 1 1/2 tsps fennel seeds 1 tbsp garam masala 1 tbsp mango powder 1 tbsp black salt 1 tsp cayenne pepper 1 pinch asafetida powder 1/4 tsp ground ginger Asafetida, mango powder, and black salt distinguish the chat masala from other masalas, giving the blend a sourness that makes it a welcome accompaniment to fresh fruit and other snacks. ('Chat' refers to various snacks and to the North Indian cafes that serve them.) Fresh fruit often is sprinkled with lime juice and chat masala. Black salt (which is actually reddish gray), available at Indian food stores, has a distinctive flavor that's quite different from sea salt or table salt. The garam masala is the wild card in this recipe; either one of the (Tamil Nadu Curry Powder or Punjabi-Style Garam Masala) masalas may be used. DIRECTIONS: Toast and grind cumin and fennel seeds and combine with remaining ingredients. Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 17 Calories; 1g Fat (33% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 3mg Sodium _____ * Exported from MasterCook Mac * Chickpea Curry Recipe By : Anadi Naik in " Vegetarian Journal Reports " Serving Size : 4 Preparation Time :0:00 Categories : India Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Cooked chickpeas 2 lg Onions 2 Dried red chilies 1/4 lb Ginger 3 Garlic cloves 1/2 tsp Mustard powder 1 tsp Cumin 1/2 tsp Turmeric 1/4 tsp Cinnamon 2 tbsps Vegetable oil Salt, to taste 1 med Tomato Peel and cut onion. Cut ginger into small pieces. Put these ingredients, along with garlic cloves, mustard powder, and cumin powder in a blender. Blend into a paste. Cut tomato into small pieces. Over a medium heat add oil to a pan. Saute the condiments. When the spices become thick add cut tomato. Stir and cook for 5 minutes. Add cooked chickpeas. Turn over contents of pan. Add 2 tablespoons of water and salt. Add cinnamon powder and turmeric powder. Stir the pan. Cook for 8 to 10 minutes. Serve hot or warm. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 261 Calories; 10g Fat (32% calories from fat); 7g Protein; 39g Carbohydrate; 0mg Cholesterol; 16mg Sodium _____ * Exported from MasterCook Mac * Chili Mashed Potatoes With Fried Ginger (India) Recipe By : Vegetarian Table: India Serving Size : 6 Preparation Time :0:00 Categories : Chili India V - Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 lg baking potatoes -- or more peeled -- cut into 1 " cubes 1 1/2 c buttermilk OR yogurt 1 jalapeno pepper -- seeded and chopped OR more jalapeno pepper -- to taste salt and pepper -- to taste 1/4 c ghee OR substitute unsalted butter 1 1 inch piece fresh peeled ginger -- minced 2 tbsps chopped cilantro Cook potatoes in large sauce pan of boiling water to cover until tender, 15 minutes. Drain, return to pan. Mash coarsely with potato masher. Add buttermilk and jalapeno(s); mash until smooth. Season with salt and pepper. Heat butter or ghee and ginger in small pan over medium heat. Cook, stirring occasionally, 3 minutes. Stir into potatoes; garnish with cilantro. 6 servings. The Vegetarian Table (Vegeterian Table Series) by Yamuna Devi; Hardcover, Chronicle, May 1997. Photos. ISBN: 0811811441 - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 166 Calories; 10g Fat (51% calories from fat); 4g Protein; 17g Carbohydrate; 25mg Cholesterol; 72mg Sodium _____ * Exported from MasterCook Mac * Cilantro and Mint Chutney Recipe By : World of the East Vegetarian Cooking by Madhur Jaffrey Serving Size : 1 Preparation Time :0:00 Categories : Madhur Jaffrey Madhur Jaffrey's World East India Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup chopped fresh Chinese Parsley -- (Cilantro) firmly packed 1/2 cup chopped fresh mint -- firmly packed 1 fresh hot green chili -- (optional) 1 tbsp lemon juice 3/4 cup plain yogurt 1/4 tsp salt -- (1/4 to 1/2) Put the Chinese parsley, mint, green chili, lemon juice and 3 tbsp water into the blender. Blend until smooth, pushing down as necessary with a rubber spatula. Beat the yogurt in a small bowl until it is creamy. Add the mixture from the blender and fold in. Add 1/4 tsp salt, mix, and taste. Add more salt if desired. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 113 Calories; 6g Fat (44% calories from fat); 6g Protein; 10g Carbohydrate; 22mg Cholesterol; 614mg 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.