Guest guest Posted April 27, 1999 Report Share Posted April 27, 1999 Indian food is one of my favorites. Hunting for the spices at my local ethnic market is a great way to learn cooking hints from the market owner. She smiles when I come in cuz she knows I'm going to bug her. Melody * Exported from MasterCook Mac * Aloo Ko Achar - Potato Salad Recipe By : Ethnic Eating: The Canadian Scene Cookbook - East Indian Serving Size : 6 Preparation Time :0:00 Categories : *Melody Curry - India Salads Salads - Potato V - Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb potatoes -- smallest size 4 jalapeno peppers, seeded -- in long strips 1 lime -- juice of salt to taste 1/4 c sesame seeds -- roasted, ground 1 tsp turmeric powder 1 tsp cumin seeds 2 dried whole chilies -- to 3 1 tbsp corn oil 1/2 c water 1/2 c coriander -- fresh, chopped Boil potatoes in jackets. When done, peel & cut into small pieces. In bowl, combine potatoes, turmeric, salt, ground sesame seeds, lime juice, half of the green coriander and water and mix. In a small pan heat mustard oil until hot; add cumin seeds and red chilies. Fry them until brown and then add jalapeno pepper. Let it cook a minute or so. Pour it over potatoes in the bowl and mix them thoroughly; garnish with remaining green coriander leaves. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 102 Calories; 5g Fat (44% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 5mg 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 Vegetarian 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 Vindaloo Recipe By : Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking, Serving Size : 2 Preparation Time :0:00 Categories : Vegetarian India Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tbsp olive oil 1 med onion -- chopped 2 tsps minced fresh ginger 2 cloves garlic -- minced 1 tsp ground cumin 1 tsp ground turmeric 1 cinnamon stick 2 green cardamom pods 1 bay leaf 1/4 tsp cayenne -- * (1/4 to 1/2) 2 c thinly sliced mushrooms 2 ripe tomatoes, peeled, seeded, & chopped -- ~1-1/2c ** 3 tbsps wine or cider vinegar -- (3 to 4) 2 c cooked chickpeas -- *** 2 potatoes, peeled & diced -- ~2c 1 tbsp tomato paste -- ** 1/2 c nonfat yogurt salt & freshly ground black pepper * 1/2t was barely hot; try 1tsp next time. ** Omitted all tomato additions; add a bit extra liquid as needed. *** 1 can 1. Heat the oil in a large saute pan. Cook the onion over medium heat for 2min. Stir in the ginger, garlic, cumin, turmeric, cinnamon stick, cardamom pods, bay leaf, and cayenne and cook for 2-3min longer, or until the onion is very soft. 2. Increase the heat to high and stir in the mushrooms and tomatoes. Cook for 2-3min, or until most of the mushroom liquid has evaporated. Stir in the vinegar and bring to a boil. 3. Stir in the chickpeas, the pots, 2c vegetable stock, the tomato paste, the yogurt, the salt, and the pepper. Simmer the vinadloo for 10min, or until the pots and chickpeas are tender. Add stock as necessary to keep the stew moist. Just before serving, correct the seasoning, adding vinegar, salt, or cayenne. Vindaloo should be very highly seasoned. Serve over basmati rice with dollops of yog and sprigs of cilantro. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 433 Calories; 12g Fat (24% calories from fat); 20g Protein; 66g Carbohydrate; 1mg Cholesterol; 129mg Sodium _____ * Exported from MasterCook Mac * Five Dal Soup Recipe By : Yamuna Devi, " The Art of Indian Vegetarian Cooking " Serving Size : 6 Preparation Time :0:00 Categories : Chilies India Soup, Stew, Bisque Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tbsps Mung beans 3 tbsps Pigeon peas 3 tbsps Yellow split peas 3 tbsps Green split peas 3 tbsps Chick peas 7 c Stock 1 tsp Turmeric 1 tbsp Coriander 1 tbsp Shredded ginger root 3 tbsps Ghee 1 tsp Salt 4 ozs Fresh spinach 2 tsps Whole cumin seeds 2 tsps Minced green chilies 1 Bay leaf 1/8 tsp Asafetida 1/4 tsp Cayenne 1/2 tsp Garam masala 2 tbsps Chopped coriander Sort & wash the legumes. Combine in a bowl & soak in hot water for 1 hour. Drain. Combine the legumes with the stock, turmeric, coriander, ginger root & 1 tb of the ghee in a ;arge pot. Bring to a boil & simmer covered for 1 1/2 hours. Stir occasionally. Remove the pot from the heat, add the salt & beat with a whisk till the soup is quite smooth. Add the coarsely chopped spinach & cook gently for 10 minutes. Heat the reamining ghee. When hot, add the cumin & chilies. Fry for 20 seconds then add the bay leaf, asafetida & cayenne. A few seconds later, add 3 tb water. Cook for a minute or so & then pour into the soup. Sprinkle in the garam masala & coriander & serve. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 110 Calories; 7g Fat (56% calories from fat); 3g Protein; 9g Carbohydrate; 17mg Cholesterol; 370mg Sodium _____ * Exported from MasterCook Mac * ZESTY MASHED POTATOES Recipe By : Yamuna Devi, " The Art of Indian Vegetarian Cooking " Serving Size : 4 Preparation Time :0:00 Categories : India Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 lg Potatoes, baked or boiled 3 tbsps Ghee 1 tsp Salt 1 dash Black pepper 2 Minced green chilies 3 tbsps Water or milk 1 Fresh parsley for garnish Mash the potatoes sans their skins. Add all the ingredients. Use warmed water or milk. Whisk till creamy with a fork. Serve immediately or keep warm in a double broiler. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 90 Calories; 10g Fat (99% calories from fat); 0g Protein; 0g Carbohydrate; 26mg Cholesterol; 536mg Sodium _____ -- For world recipes in MasterCook format: Subscribe - EthnicRegionalMCook- or //EthnicRegionalMCook 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.