The Melting Pot 2.0

home *** CD-ROM | disk | FTP | other *** search

/ The Melting Pot 2.0 / The Melting Pot 2.0.iso / rdytrd / mmindian.txt < prev next >

Wrap

Text File | 1991-01-05 | 29KB | 505 lines

------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Vindaloo (Goan-style hot and sour pork) Categories: Indian Ethnic Spicy Main dish Servings: 6 2 t whole cumin seeds 2 ea Hot, dried red chilies 1 t black pepper corns 1 t cardamom seeds 3 ea In stick cinnamon 1 1/2 t black mustard seeds 1 t fenugreek seeds 5 T white wine vinegar 1 1/2 t salt 1 t brown sugar 5 T vegetable oil 2 ea Medium onions cut into rings 1 1/3 c water 2 lb pork cut into 1" cubes 1 ea One in cube ginger chopped 8 ea Cloves garlic peeled 1 T ground coriander seeds 1/2 t turmeric Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a coffee-grinder or other spice grinder. Put the ground spices in a bowl. Add the vinegar, salt and sugar. Mix and set aside. Heat the oil in a wide, heavy pot over a medium flame. Put in the onions. Fry, stirring frequently, until the onions turn brown and crisp. Remove the onions with a slotted spoon and put them into the container of an electric blender or food processor. (Turn off the heat.) Add 2-3 tablespoons of water to the blender and puree the onions. Add this puree to the ground spices in the bowl. (This is the vindaloo paste. It may be made ahead of time and frozen.) Dry off the meat cubes with a paper towel and remove large pieces of fat, if any. Put the ginger and garlic into the container of an electric blender or food processor. Add 2-3 tablespoons of water and blend until you have a smooth paste. Heat the oil remaining in the pot once again over a medium-high flame. When hot, put in the pork cubes, a few at a time, and brown them lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. Do all the pork this way. Now put the ginger-garlic paste into the same pot. Turn down the heat to medium. Stir the paste for a few seconds. Add the coriander and turmeric. Stir for another few seconds. Add the meat, any juices that may have accumulated as well as the vindaloo paste and the water. Bring to a boil. Cover and simmer gently for an hour or until port is tender. Stir a few times during this cooking period. Serve with rice. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Goan-style Chicken with Roasted Coconut (Shakoothi) Categories: Indian Main dish Ethnic Spicy Servings: 6 2 1/4 T coriander seeds 2 1/4 t whole cumin 1 1/2 t whole black mustard seeds 1 1/2 ea One inch stick cinnamon 6 ea Hole cloves 3/8 t whole black peppercorns 3/8 t ground nutmeg 1 1/2 ea Whole dried hot red chili 3 c grated fresh coconut 1 1/2 ea One in cube ginger chopped 9 ea Cloves garlic 3/4 ea Fresh hod green chili 2 1/4 c water 6 T vegetable oil 3 ea Medium onions, minced 3 1/3 lb chicken parts, skinned 2 1/4 t salt Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves, peppercorns, nutmeg and red chili in a small frying pan. Place over a medium flame. Now quickly 'dry-roast' the spices, stirring them frequently until they emit a very pleasant 'roasted' aroma. Empty the spices into a clean coffee grinder or spice grinder and grind until fine. Put spiced in bowl. Put the coconut into the same frying pan and dry roast it over a medium flame, stirring all the time. The coconut should pick up lots of brown flecks and also smell roasted. Put the coconut in the bowl with the other dry roasted spices. Put the garlic, ginger, and green chili into the container of an electric blender, along with some water. Blend until you have a paste. Heat the oil in a 10-12 inch frying pan or saute pan over a medium high flame. When hot put in the onions. Stir and fry them until they pick up brown spots. Now pour in the garlic-ginger mixture and stir once. Turn heat to medium. Put in the chicken pieces, salt, as well as the spice coconut mixture in the bowl. Stir and fry the chicken for 3-4 minutes or until it loses its pinkness and turn heat to low, and cook for 25 to 30 minutes or until chicken is tender. Stir a few times during this cooking period, making sure that you turn over each piece of chicken so that it gets evenly colored. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Lamb with Spinach (Dilli Ka Saag Gosht) Categories: Indian Main dish Spicy Ethnic Servings: 6 8 T vegetable oil 1/4 t black peppercorns 6 ea Whole cloves 2 ea Bay leaves 6 ea Cardamom pods 2 ea Medium onions finely chopped 6 ea Garlic cloves chopped 1 ea Inch cube of ginger chopped 2 lb cubed lamb 2 t ground cumin seeds 1 t coriander seeds 1/4 t cayenne pepper 2 t salt 5 T plain yogurt well beaten 2 lb fresh spinach chopped 1/4 t garam masala Heat the oil in a large pot over a medium-high flame. When hot, put in the peppercorns, cloves, bay leaves, and cardamom pods. Stir for a second. Now put in the onions, garlic and ginger. Stir and fry until the onions develop brown specks. Now add the meat, ground cumin, ground coriander, cayenne pepper, and 1q/2 of the salt. Stir and fry for a minute. Add 1 tablespoon of the yogurt. Stir and fry for a minute. Keep doing this until all yogurt has been incorporated. The meat should also have a slightly browned look. Add the spinach and the remaining salt. Stir to mix. Keep stirring and cooking until the spinach wilts completely. Cover tightly and simmer on low heat for about 1 hour or until meat is tender. Remove the lid and add the garam masala. Turn the heat to medium. Stir and cook another 5 minutes until most of the water in the spinach disappears and you have a thick, green sauce. Remove the whole spices and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Yogurt with Cumcumber and Mint (Kheere Ka Raita) Categories: Indian Side dish Ethnic Spicy Servings: 6 2 2/3 c plain yogurt 1 ea Cucumber peeled and grated 2 T finely chopped fresh mint 1/2 t roasted cumin seeds 1/4 t cayenne pepper 1 t salt 1/4 t Black pepper Put the yogurt in a bowl. Beat lightly with a fork or whisk until smooth and creamy. Add all the other ingredients and mix. Cover and refrigerate until ready to eat. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Shrimp in Indian Sauce Categories: Indian Ethnic Main dish Fish Quick Servings: 4 1 1/2 lb raw shrimp 2 T butter 1/2 c finely chopped onion 1/4 t dried red pepper 1/2 t ground cumin 1 ea Juice of a lime 1 c sour cream 1/2 c plain yoghurt 1/4 c chopped fresh coriander 1 x Salt & pepper to taste Shell and devain the shrimp. Rinse well and pat dry. Set Aside. Heat the butter in a skillet and add the onion. Add the chili. Cook briefly and add the shrimp, salt and pepper to taste. Cook, stirring often, about three minutes. Add the cardamom and cumin and stir. Add the lime juice, sour cream, and yoghurt. Bring gently to a boil stirring. Sprinkle with coriander and serve hot with saffron rice. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Gujerati-style cabbage with carrots (Sambhara) Categories: Indian Ethnic Side dish Spicy Servings: 4 1/2 lb cabbage 1/2 lb carrots 1/2 ea Fresh hot green chili 2 2/3 T vegetable oil 1 pn Asafetida 2/3 T whole black mustard seed 1 ea Hot dried red chili 13/16 t salt 1/3 t sugar 2 2/3 T chopped fresh coriander 2/3 t lemon juice Core the cabbage and cut it into fine, long shreds. Peel the carrots and grate them coarsely. Cut the green chili into thin, long strips. Heat the oil in a wide, casserole-type pot over a medium-high flame. When hot, put in the asafetida. A second later, put in the mustard seeds. As soon as the mustard seeds begin to pop, put in the dried red chili. Stir once. The chili should turn dark red in seconds. Now put in the cabbage, carrots and green chili. Turn the heat down to medium and stir the vegetables around for half a minute. Add the salt, sugar and green coriander. Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness. Ad the lemon juice. Stir to mix. (Remove the whole red chili before serving to those unfamiliar with Indian foods.) ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Spicy Green Beans (Masaledar sem) Categories: Indian Ethnic Side dish Spicy Servings: 6 1 1/2 lb fresh green beans 1 ea In cube peeled chopped ginge 10 ea Whole cloves garlic 1 1/2 c water 5 T vegetable oil 2 t whole cumin seeds 1 ea Dried hot red chili 2 t ground coriander 1 1/4 t salt 3 T lemon juice 1 t ground roasted cumin Trim the green beans and cut them crosswise at 1/4 in intervals. Put the ginger and garlic into the container of an electric blender or food processor. Add 1/3 of the water and blend until fairly smooth. Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds. Five seconds later, put in the crushed chili. As soon as it darkens, pour in the ginger-garlic paste. Stir and cook for about a minute. Put in the coriander. Stir a few times. Now put in the chopped tomatoes. Stir and cook for about 2 minutes, mashing up the tomato pieces with the back of a slotted spoon as you do so. Put in the beans, salt and the remaining water. Bring to simmer. Cover, turn heat to low and cook for about 8-10 minutes or until the beans are tender. Remove the cover. Add the lemon juice, roasted cumin, and a generous amount of freshly ground pepper. Turn heat up and boil away all of the liquid, stirring the beans gently as you do so. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Spiced Basmati Rice (Masaledar basmati) Categories: Indian Ethnic Side dish Spicy Servings: 6 2 c basmati rice 3 T vegetable oil 1 ea Small onion finely chopped 1/2 t finely minced garlic 1/2 t garam masala 1 t salt 2 2/3 c chicken stock Pick over the rice an put in a bowl. Wash in several changes of water. Drain. Pour fresh water over the rice and let it soak for 1/2 hour. Drain in sieve for 20 minutes. Heat the oil in a heavy-bottomed saucepan over a medium flame. When hot, put in the onion. Stir and fry until the onion bits have browned. Add the rice, green chili, garlic, garam masala and salt. Stir gently for 3 to 4 minutes until all the grains are coated with oil. If the rice begins to stick to the bottom of the pan, turn down the heat. Now pour in the stock and bring the rice to a boil. Cover with a very tight-fitting lid, turn heat to very, very low and cook for 15 to 20 minutes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Curried Lamb Categories: Indian Ethnic Main dish Spicy Easy Servings: 6 1/3 c dried onion 1/4 c warm water 3 T vegetable oil 2 T ground coriander 1 1/2 t ground cumin 1 T ground cardamom 1 t ground ginger 1 t turmeric 1/2 t garlic powder 1/4 t pepper 1/8 t ground red pepper 2 lb 1" cubes lamb stew meat 2 c beef stock 1 x salt 1/4 c plain yogurt 1 t fresh lemon juice 1 x freshly cooked rice Soak onion in water until soft about 5 minutes. Heat oil in large skillet over medium high heat. Add onion and saute until golden about 4 minutes. Reduce heat to low add spices and stir 1 minute. Add lamb to skillet. Increase heat to medium high and cook stirring frequently until meat is evenly browned 10 to 15 minutes. Add stock and salt. Reduce heat to medium, cover and cook until meat is tender about 20 minutes. Simmer uncovered until sauce thickens about 20 minutes. Stir in yogurt and lemon juice. Serve immediately over cooked rice. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Curried Lamb Categories: Indian Ethnic Main dish Spicy Easy Servings: 6 1/3 c dried onion 1/4 c warm water 3 T vegetable oil 2 T ground coriander 1 1/2 t ground cumin 1 T ground cardamom 1 t ground ginger 1 t turmeric 1/2 t garlic powder 1/4 t pepper 1/8 t ground red pepper 2 lb 1" cubes lamb stew meat 2 c beef stock 1 x salt 1/4 c plain yogurt 1 t fresh lemon juice 1 x freshly cooked rice Soak onion in water until soft about 5 minutes. Heat oil in large skillet over medium high heat. Add onion and saute until golden about 4 minutes. Reduce heat to low add spices and stir 1 minute. Add lamb to skillet. Increase heat to medium high and cook stirring frequently until meat is evenly browned 10 to 15 minutes. Add stock and salt. Reduce heat to medium, cover and cook until meat is tender about 20 minutes. Simmer uncovered until sauce thickens about 20 minutes. Stir in yogurt and lemon juice. Serve immediately over cooked rice. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Rogan Josh Categories: Indian Ethnic Entertain Easy Main dish Servings: 6 2 ea 1" cubes of ginger chopped 8 ea cloves of garlic 1 1/2 c beef broth 10 T vegetable oil 2 lb lamb or beef stew meat 10 ea whole black cardamoms 2 ea bay leaves 6 ea whole cloves 10 ea whole peppercorns 1 ea 1" stick cinnamon 2 ea medium onions 1 t ground coriander 2 t ground black cumin 4 t red paprika 1/2 t cayenne pepper 1 1/4 t salt 6 T plain yogurt 1/4 t garam masala 1 x black pepper Put the ginger, garlic, and 4 tablespoons water in blender. Blend well until you have a smooth paste. Heat the oil in a wok to medium high heat. Brown the meat cubes in several batches and set to one side. Put the cardamom, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil. Stir once and wait until the cloves swell and the bay leaves begin to take on color. Now put in the onions. Stir and fry for about 5 minutes or until the onions turn a medium brown color. Put in the ginger garlic paste and stir for 30 seconds. Add the fried meat cubes and juices. Stir for 30 seconds. Now put in 1/6 of the yoghurt. Stir and fry for 30 seconds or until the yoghurt is well blended. Add the remaining yoghurt, a tablespoon at a time, in the same way. Stir and fry for another 3-4 minutes. Now add the rest of the broth (a little more for beef than lamb). Bring the contents of the pot to a boil, scraping in all browned spices on the sides and bottom of the pot. Cover, turn heat to low and simmer for about an hour if lamb and two if beef. Every 10 minutes or so, give the meat a good stir. When the meat is tender, take off the lid, turn the heat up to medium and boil away some of the liquid. You should end up with a tender meat in a thick, reddish brown sauce. All the fat that collects in the pot may be spooned off the top. Sprinkle the garam masala and black pepper over the meat before you serve and mix them in. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Shahi Korma Categories: Indian Ethnic Easy Entertain Main dish Servings: 6 8 ea cloves garlic 1 ea 1" cube of fresh ginger 5 T blanched slivered almonds 1 c water or beef broth 7 T vegetable oil 2 lb boned lamb or beef (1" cubes 10 ea whole cardamom pods 6 ea whole cloves 1 ea 1" stick of cinnamon 2 ea medium onions chopped 1 t ground coriander 2 t black cumin ground 1/2 t cayenne pepper 1 1/4 t salt 1 1/4 c heavy cream 1/4 t garam masala Put the garlic, ginger, almonds, and 6 tablespoons water in a blender and blend until you have a paste. Heat the oil in a wide, heavy, preferable non-stick pot or wok over a medium-high heat. When hot. put in just enough meat pieces so they lie, uncrowded in a single layer. Brown the meat pieces on all sides, then remove them with a slotted spoon and put them in a bowl. Brown all the meat this way. Put the cardamom, cloves, and cinnamon into the hot oil. Within seconds the cloves will expand. Now put in the onions. Stir and fry the onions until they turn a brownish color. Turn the heat down to medium. Put in the paste from the blender as well as the coriander, cumin, and cayenne. Stir and fry this mixture for 3-4 minutes or until it too has browned somewhat. Now put in the meat cubes as well as any liquid that might have accumulated in the meat bowl, the salt, the cream, and rest of the water or broth (a bit more for beef). Bring to a boil. Cover, turn heat to low and simmer lamb for 1 hour and beef for 2 hours. Stir frequently during this cooking period. Skim off any fat that floats to the top. Sprinkle in the garam masala and mix. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Basmati Chaaval Categories: Indian Ethnic Easy Side dish Servings: 6 2 c basmati rice 3/4 t salt 1 T unsalted butter 2 2/3 c water Pick the rice over and put in a bowl. Wash in several changes of water. Drain. Pour 3 times the water you have rice over the rice and let soak for 30 minutes hour. Drain thoroughly. Combine the rice, salt, butter and the water in a pot. Bring to a boil. Cover with a tight fitting lid, turn heat to very low and cook for 20 minutes. Lift the lid, mix gently but quickly with a fork and cover again. Cook for 5-10 minutes until tender. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Kashmiri Rogan Josh Categories: Indian Ethnic Easy Entertain Main dish Servings: 6 1 T whole fennel seeds 3 1/4 c plain yoghurt 6 T vegetable oil 1 ea 3/4" stick of cinnamon 1/2 t whole cloves 2 1/2 t salt 1 pn asafetida 3 lb cubed lamb 4 t paprika 1/2 t cayenne pepper 1 1/2 t dried ginger 3 2/3 c water or beef broth 1/4 t garam masala Grind the fennel seeds until find. Put the yoghurt in a bowl and beat it with a fork until smooth and creamy. Heat the oil in a large pot over a high flame. When hot, put in the cinnamon and cloves. A second later, put in the ground asafetida. A second after that, put in all the meat and the salt. Stir the meat an cook, still on a high flame for about 5 minutes. Now put in the paprika and cayenne and give the meat a good stir. Slowly add the yoghurt, a small amount at a time, stirring the meat vigorously as you do so. Add all the yoghurt this way. Keep cooking on high heat until all liquid has boiled away and the meat pieces have browned slightly. Add the fennel and ginger. Give the meat some more good stirs. Now put in the water or broth, cover so as to leave the lid very slightly ajar, and cook on medium heat for 30 minutes. Cover completely and cook on low heat for another 45 minutes or until meat is tinder. Stir a few times as the meat cooks, making sure that there is always some liquid in the pot. Remove the lid and add the garam masala. You should have a thick, reddish brown sauce. If it is too thin, boil away some of the liquid. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Garam Masala Categories: Indian Spicy Easy Ethnic Servings: 6 1 t black cumin 1 t whole cloves 1 t black peppercorns 1/4 ea average-sized nutmeg Place all ingredients in a clean electric coffee grinder. Grind until fine. Store in a small jar with a tight-fitting lid. Keep away from heat and sunlight. This is a spice combo used in many Indian recipes. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Lamb with Cashew-Nut Curry (Korma) Categories: Indian Main dish Spicy Entertain Ethnic Servings: 4 1/4 c unsalted cashews 3 ea dried hot red chilies 2 ea in piece of stick cinnamon 1 ea 1 in cube fresh ginger 1/4 t cardamom seeds 3 ea whole cloves 2 ea large garlic cloves peeled 2 T poppy seed (white) 1 T coriander seeds 1 t cumin seeds 1/2 t saffron threads 6 T ghee (or melted butter) 1 c chopped onion 2 t salt 1/2 c unflavored yoghurt 1 1/2 lb lamb cut into 2" cubes 2 T finely chopped coriander 1 T lemon juice 1/4 c boiling water 1 c cold water To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes. Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin. Blend again until the mixture is completely pulverized. Set the masala aside. Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes. In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly. Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown. Stir in the salt and the masala, then add the yoghurt. Stirring occasionally, cook over moderate heat until the ghee lightly films the surface. Add the lamb, turning it about with a spoon to coat the pieces evenly. Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet. Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time. Scatter 1/2 of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes more, or until the lamb is tender. To serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Lamb w/ Yoghurt, Coconut Milk & Almond Masala (Badami Gosht) Categories: Indian Spicy Entertain Ethnic Main dish Servings: 6 1 t saffron threads 2 c unflavored yoghurt 2 t caraway seeds 2 t salt 1/4 c ghee (or melted butter) 4 ea 1 in stick of cinnamon 1/2 t cardamom seeds 6 ea whole cloves 2 c chopped onions 3 ea cloves garlic chopped 2 t chopped fresh ginger 1/2 t grnd red chili pepper 2 c coconut milk 3/4 c boiling water 1/2 c cold water 2 lb cubed lamb 1/2 c unsalted almonds Drop the saffron threads into a small bowl or cup, add 1/3 of the boiling water and soak for at least 10 minutes. Pour the saffron and its soaking liquid into a deep bowl and stir in the yoghurt, caraway seeds and salt. Add the lamb and turn it about with a spoon until all the pieces are evenly coated. Marinate the lamb at room temperature for about 30 minutes. Meanwhile, combine the almonds and the rest of the boiling water in a bowl, and soak for 10 minutes. Pour the almonds and their soaking water into a blender and blend until you have a smooth paste. Set aside. In a heavy casserole, heat the ghee over moderate heat until fairly hot. Add the cinnamon, cardamom, and cloves, stir for a minute or so, then add the onions, garlic and ginger. Lifting and turning them constantly, fry for 7 to 8 minutes until the onions are soft and golden brown. With a slotted spoon, remove the lamb from the marinade, add the meat to the casserole, and stir over moderate heat until it browns evenly. Stir in the marinade and the cold water, then add the almond puree and red pepper and cook for 10 minutes stirring occasionally. Pour in the coconut mild, bring to a boil, and simmer partially covered for 20 minutes, or until the lamb is tender. To serve, discard the cinnamon and cloves, mound the lamb attractively on a deep heated platter, and pour the sauce over it. -----------------------------------------------------------------------------