Guest guest Posted April 5, 1999 Report Share Posted April 5, 1999 i wanted to know ( ijust realised that master cook is a software ) so i wanted to know what kind of software it is andwhere it is available camn i downlaod it also iam indian adn have wonderful veg recipes.as mhh said indian is the easiset way to go veg there are just toom any recipes to eat from so if i need to psot some recipes how do i gio about do i ned to use thois formatt necesarrily? pls get back to me > > mhh [mhh] > Sunday, April 04, 1999 5:54 PM > Veg-Recipes > More Indian Recipes > > > mhh > > 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 > > > _____ > > > > ------ > Ta Da! Come see our new web site! > > Onelist: A free email community service > ------ > To post to list: " Veg-Recipes " > To contact List Owner: " Veg-Recipes-owner " > Subscribe or Un through ONElist site: > > Quote Link to comment Share on other sites More sharing options...
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