Guest guest Posted April 17, 1999 Report Share Posted April 17, 1999 * Exported from MasterCook Mac * Fiery Jalapeno Sauce Recipe By : Food & Wine, February 1999 Serving Size : 1 Preparation Time :0:15 Categories : Mexican/Southwestern Sauces, dressings, condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 jalapenos 1 garlic clove -- unpeeled 1 bunch fresh cilantro -- stems removed 1/4 c water 1 tbsp fresh lime juice salt -- to taste Heat a cast-iron skillet. Add the jalapenos and garlic and roast over high heat until lightly charred, about 5 minutes. Let cool slightly, then peel the jalapenos and discard the stems, cores and seeds. Peel the garlic. In a blender, combine the jalapenos, garlic, cilantro, water and lime juice and puree. Season with salt. - - - - - - - - - - - - - - - - - - Per serving: 35 Calories; less than one gram Fat (4% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 7mg Sodium * Exported from MasterCook Mac * Fried Spicy Tomatoes Recipe By : Food & Wine, February 1999 Serving Size : 4 Preparation Time :0:30 Categories : Indian Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tsps salt 1 1/2 tsps ground cumin 1 tsp black peppercorns -- coarsely crushed 1/2 tsp mustard seed -- coarsely crushed 1/2 tsp sugar 1/4 tsp turmeric 1/4 tsp cayenne pepper 1/4 c vegetable oil 2 tbsps vegetable oil 12 fresh curry leaves -- optional 2 med onions -- thinly sliced 2 lg garlic clove -- minced 2 lbs large tomatoes. sliced 1/2 " thick -- cored In a small bowl, combine the salt with the cumin, peppercorns, mustard seeds, sugar, turmeric and cayenne. In a large skillet, warm 3 tablespoons of the vegetable oil over mderately high heat. Add 6 of the curry leaves and when they begin to crackle, add half of the onions. Reduce the heat to moderately low and cook, stirring, until the onions are softened but not browned, about 4 minutes. Add half of the garlic and cook, stirring, until fragrant, about 2 minutes. Add half of the spice mixture and cook, stirring, for 1 minute. Push the onions to one side and add half of the tomato slices to the skillet in a single layer. Cook over moderately high heat until the tomatoes are browned on the bottom, about 1 minute. Turn each slice of tomato and brown the second side. Stir lightly to blend with the onions. Slide the tomatoes onto a platter and cover with foil to keep warm. Wipe out the skillet and repeat with all of the remaining ingredients. Serve hot. - - - - - - - - - - - - - - - - - - Per serving: 205 Calories; 21g Fat (89% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 1342mg Sodium NOTES : Or you can cook all at the same time in 2 large skillets. * Exported from MasterCook Mac * Masala Chai Recipe By : Food & Wine, February 1999 Serving Size : 4 Preparation Time :0:08 Categories : Indian Beverages Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 whole cloves 2 cardamom -- pods 1 cinnamon stick -- broken up 3 c water 1/4 tsp ground ginger 1/8 tsp freshly ground pepper 1/2 c milk 2 tbsps granulated sugar 2 tbsps black tea In a mortar, crush the cloves, cardamom pods and cinnamon. Transfer the crushed spices to a small saucepan, add the water, ginger and pepper and bring to a boil. Remove the pan from the heat, cover and let steep for 5 minutes. Add the milk and sugar to the pan and bring to a boil. Remove from the heat and add the tea. Cover and let steep for 3 minutes. Stir the chai, then strain it into a warmed teapot or directly into teacups. - - - - - - - - - - - - - - - - - - Per serving: 83 Calories; 3g Fat (24% calories from fat); 2g Protein; 17g Carbohydrate; 4mg Cholesterol; 38mg Sodium * Exported from MasterCook Mac * Peppercorn Pulao Recipe By : Food & Wine, February 1999 Serving Size : 4 Preparation Time :0:45 Categories : Indian Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tbsps vegetable oil 2 med onions -- thinly sliced 1 1/2 tsps black peppercorns -- coarsely crushed 1/8 tsp turmeric 3 1/4 c water 2 c basmati rice -- rinsed and drained 1 1/4 tsps salt 1 tbsp unsalted butter 1/3 c cashews -- broken, raw 1 c frozen peas In a 4-quart enameled cast-iron casserole, heat 2 tablespoons of the oil. Add 1 of the onions and cook over moderately high heat, stirring occasionally, until softened but not browned, about 4 minutes. Add the peppercorns and turmeric and cook, stirring, until fragrant, about 1 minute. Add the water, rice and salt and stir well. Bring to a boil, then cover tightly, reduce the hat ot low and cook for 15 minutes. Meanwhile, in a large skillet, melt the butter in the remaining 1 tablespoon of oil. Add the cashews to the skillet and cook, stirring constantly, until golden brown, 4 to 5 minutes. Using a slotted spoon, transfer the cashews to paper towels, leaving as much oil behind as possible. Add the remaining onion and cook over moderate heat, stirring constantly, until it turns deep brown, about 8 minutes. Add the browned onion to the cashews. When the rice is cooked, stir in the frozen peas. Cover until the peas have warmed through, about 3 minutes. Turn the rice into a bowl and garnish with the onion and cashews. Serve immediately. - - - - - - - - - - - - - - - - - - Per serving: 563 Calories; 19g Fat (30% calories from fat); 11g Protein; 87g Carbohydrate; 8mg Cholesterol; 989mg Sodium * Exported from MasterCook Mac * Rasam Recipe By : Food & Wine, February 1999 Serving Size : 4 Preparation Time :1:15 Categories : Indian Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c thoor dhal (yellow lentils) 8 1/4 c cold water 1/8 tsp turmeric 1 tbsp tamarind pulp -- seedless 1 c hot water 2 tbsps vegetable oil 1 tsp mustard seed 1 tsp cumin seed 1 tsp black peppercorns -- coarsely cracked 1/4 tsp fenugreek seed 1 sprig fresh curry leaves -- optional 2 dried red chiles 1/4 tsp asafetida 1 c chopped tomato 1/2 c sliced onion 2 tsps salt In a medium saucepan, cover the dhal with 2 1/4 cups of the cold water and stir in the turmeric. Bring to a boil, then cover and simmer over low heat until the dhal is tender, about 30 minutes. Using a potato masher, puree the dhal, then transfer to a bowl. Meanwhile, in a heatproof bowl, soak the tamarind pulp in the hot water until it is thoroughly dissolved, about 10 minutes. Strain the tamarind liquid through a coarse sieve and set aside. Discard the tamarind solids. In a medium saucepan, heat the vegetable oil. Add the mustard seeds, cumin, peppercorns and fenugreek and cook over moderate heat until the mustard seeds start to pop. Stir in the curry leaves, dried chiles and asafetida. Add the dhal to the pan along with the tomato, onion, salt, tamarind liquid and the remaining 6 cups of cold water. Bring to a boil over high heat. Cover the saucepan and simmer the mixture over low heat for 30 minutes. Stir, then allow the solids to settle. Using a ladle, serve the hot broth in large bowls or mugs. The pepper broth can be refrigerated for up to 1 day. Reheat before serving. - - - - - - - - - - - - - - - - - - Per serving: 89 Calories; 7g Fat (71% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 1088mg Sodium * Exported from MasterCook Mac * Spicy Chickpeas Recipe By : Food & Wine, February 1999 Serving Size : 4 Preparation Time :0:10 Categories : Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tbsps vegetable oil 1 med onion -- finely chopped 1 tsp ground coriander 1/2 tsp ground cumin 1/8 tsp cayenne pepper 1/8 tsp turmeric 15 1/2 ozs garbanzo beans, canned -- rinsed and drained 1/2 tsp black peppercorns -- coarsely ground 1/2 tsp salt 1 tsp fresh lemon juice 2 tbsps fresh cilantro -- chopped In a large skillet, heat the oil. Add the onion and cook over moderately high heat, stirring, until lightly browned, about 5 minutes. Add the coriander, cumin, cayenne and turmeric and cook, stirring, about 1 miniute. Add the chickpeas peppercorns and salt and cook over moderate heat until warmed through. Remove from the heat and stir in the lemon juick and cilantro. Transfer to a bowl and serve warm or at room temperature. - - - - - - - - - - - - - - - - - - Per serving: 200 Calories; 8g Fat (36% calories from fat); 6g Protein; 27g Carbohydrate; 0mg Cholesterol; 733mg Sodium Quote Link to comment Share on other sites More sharing options...
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