Guest guest Posted April 5, 1999 Report Share Posted April 5, 1999 These are more " Americanized " than the previous Indian recipes I have sent. I have included a recipe for making garam masala if you can't find it where you live. Laura * Exported from MasterCook Mac * Curried Potatoes and Peas (Alu Mattar) Recipe By : Recipes: The Cooking of India, Time-Life Books (?) Serving Size : 4 Preparation Time :0:35 Categories : Indian Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 c ghee 1 tbsp ginger root -- finely chopped 1 tbsp garlic -- finely chopped 1/2 c onion -- finely chopped 1 1/2 tsps salt 1 tsp ground cumin 1/2 tsp turmeric 1/4 tsp ground hot red pepper 3 med ripe tomatoes -- coarsely chopped 3 tbsps fresh coriander -- finely chopped 2 c fresh green peas >>or<< 2 10 oz. packages of frozen peas 1 lg boiling potato -- cut in 1 1/2 " cubes 1 c water 1/2 tsp garam masala In a heavy 2 to 3 quart saucepan, heat the ghee (or oil) over hight heat until a drop of water flicked into it splutters instantly. Stir in the ginger and garlic, then add the onions and salt. Lower the heat to moderate and, stirring constantly, fry the onions for 7 to 8 minutes, until they are soft and golden brown. Watch carefully for any sign of burning and regulate the heat accordingly. Add the cumin, turmeric and red pepper, cand stir in the tomatoes and 2 tablespoons of the fresh coriander. Still stirring, cook briskly for 5 minutes, until most of the liquid in the pan evaporates and the mixture is thick enough to draw away from the sides and bottom of the pan in a dense mass. Drop in the peas and potatoes and turn them about with the spoon until theyu are evenly coated with the tomato mixture. Stir in the water, bring to a boil over high heat, cover tightly, and reduce heat to low. Simmer for 10 minutes, or until the peas and potatoes are tender but still intact. Taste for seasoning and serve at once, sprinkled with the remaining tablespoon of the coriander and the garam masala. - - - - - - - - - - - - - - - - - - Per serving: 229 Calories; 14g Fat (54% calories from fat); 6g Protein; 22g Carbohydrate; 35mg Cholesterol; 890mg Sodium NOTES : Can substitute oil for ghee and cayenne pepper for ground red pepper. * Exported from MasterCook Mac * Fried Spinach and Broccoli Puree (Sag) Recipe By : Recipes: The Cooking of India, Time-Life Books (?) Serving Size : 6 Preparation Time :0:40 Categories : Indian Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c water 1/2 lb fresh spinach -- coarsely chopped 1/2 lb broccoli -- coarsely chopped 3 tbsps ghee 1 tbsp fresh ginger root -- finely chopped 1/2 c onion -- finely chopped 1 tsp salt 1/4 tsp ground cumin 1/4 tsp turmeric 1/2 tsp ground coriander 1/2 tsp garam masala Combine 1/2 cup of the water and a handful of the spinach in the jar of an electric blender, and blend at high speed for 30 seconds, or until the mixture is reduced to a smooth puree. Turn the machine off and scrape down the sides of the jar with a rubber spatula. Then add another handful of spinach, puree for 30 seconds, and stop the machine again. Repeat until all the spinach has been pureed. Transfer the spinach to a bowl, and pour the remaining 1/2 cup of water into the blender jar. Puree the broccoli a handful at a time as you did the spinach, then stir the pureed broccoli into the spinach. In a 10-inch karhai or heavy skillet or a 12-inch wok, heat the ghee over moderate heat until a drop of cold water flicked into it splutters instantly. Add the ginger and fry for 1 minute. Add the onions and salt and continue to fry, lifting and turning the mixture constantly, for 7 to 8 miniutes, or until the onions are soft and golden brown. Stirring after each addition, add the cumin, turmeric, coriander and garam masala. Fry for 1 to 2 minutes, until the ingredients are well combined, then stir in the spinach and broccoli a cup or so at a time and fry for 5 minutes more. Reduce the heat to the lowest possible point and, stirring occasionally, simmer uncovered for 15 minutes, until almost all of the liquid has evaporated and the mixture leaves the sides of the pan in a solid mass. Serve at once from a heated bowl or platter. In the Punjab, where it originates, sag is usually made with fresh mustard greens; you may substitute these for the spinach and broccoli if you like. - - - - - - - - - - - - - - - - - - Per serving: 80 Calories; 7g Fat (74% calories from fat); 2g Protein; 4g Carbohydrate; 17mg Cholesterol; 438mg Sodium NOTES : Can substitute oil for ghee. I have also used frozen spinach. * Exported from MasterCook Mac * Garam Masala Recipe By : Recipes: The Cooking of India, Time-Life Books (?) Serving Size : 1 Preparation Time :0:40 Categories : Indian Sauces, dressings, condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cinnamon sticks -- 3 " pieces 1 c whole cardamom pods, preferably green 1/2 c whole cloves 1/2 c whole cumin seeds 1/4 c whole coriander seeds 1/2 c whole black peppercorns Preheat the oven to 200 degrees. Spread the cinnamon, cardamom, cloves, cumin, coriander and peppercorns in one layer in a large shallow roasting pan. Roast on the bottom shelf of the oven for 30 minutes, stirring and turning the mixture two or three times with a large wooden spoon. Do not let the spices brown. Break open the cardamom pods between your fingers or place them one at a time on a flat surface and press down on the pod with the ball of your thumb to snap it open. Pull the pod away from the seeds inside and discard it. Set the seeds aside. Place the roasted cinnamon sticks between the two layers of a folded linen towel and pound them with a rolling pin or a kitchen mallet until they are finely crushed. Combine the cardamom seeds, crushed cinnamon, cloves, cumin seeds, coriander seeds and peppercorns in a small pan or bowl and stir them together until they are well mixed. Grind the spices a cup or so at a time by pouring them into the jar of an electric blender and blending at high speed for 2 or 3 minutes, until they are completely pulverized and become a smooth powder. If the machine clogs and stops, turn it off, stir the spices once or twice, then continue blending. As each cupful of spices is ground, transfer it to a jar or bottle with a tightly fitting lid. Garam Masala may be stored at room temperature in an airtight container, and will retain its full flavor for 5 to 6 months. Makes about 1 1/2 cups. - - - - - - - - - - - - - - - - - - Per serving: 384 Calories; 13g Fat (22% calories from fat); 7g Protein; 96g Carbohydrate; 0mg Cholesterol; 152mg Sodium * Exported from MasterCook Mac * Yoghurt with Spiced Potatoes (Alu ka Rayta) Recipe By : Recipes: The Cooking of India, Time-Life Books (?) Serving Size : 6 Preparation Time :0:35 Categories : Indian Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 med boiling potatoes -- scrubbed 2 tbsps vegetable oil 1 tsp black mustard seeds 1 tsp cumin seed 3 tbsps onion -- finely chopped 1 green chile -- finely chopped >>or<< 1 red chiles -- finely chopped 1 tbsp fresh coriander -- finely chopped 1/2 tsp salt 1 c plain yogurt Drop the potatoes into enough boiling water to cover them completely and boil briskly, uncovered, until they are tender but still show some resistance when pierced with the point of a small, sharp knife. Drain the potatoes in a colander, peel and cut them into 1/2 inch cubes. In a heavy 8-inch skillet, heat the vegetable oil over hight heat until it starts to smoke. Stir in the mustard and cumin seeds and, when they crackle and begin the burst, immediately add the onions. Stirring constantly, add the chili, coriander and potatoes. Cook over moderate heat, turning the potatoes frequently with a spoon, until the cubes are well coated with the spice mixture. Remove the skillet from the heat and stir in the salt. Place the yoghurt in a small serving bowl, add the entire contents of the skillet, and toss gently together. Taste for seasoning, cover tightly, and refrigerate for at least 1 hour, or until completely chilled. - - - - - - - - - - - - - - - - - - Per serving: 115 Calories; 6g Fat (45% calories from fat); 3g Protein; 13g Carbohydrate; 5mg Cholesterol; 219mg Sodium Quote Link to comment Share on other sites More sharing options...
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