Recipe Talk

Hi all,
I hav joined your community just today its really a great exp!!!
I am interested in quick but tasty Indian foods if possible kindly send me some...

byeee
keep cooking
sandhya

BLACK BEANS IN SPICY TAMARIND SAUCE
Categories: Indian, Vegetables, Ceideburg 2
Yield: 1 Servings

2.00 c Mexican black beans
2.00 cc Tamarind pulp (see note)
0.33 c Peanut oil
2.00 Onions, chopped
2.00 tb Grated fresh ginger
2.00 tb Minced garlic
1.00 ts Powdered hot red chile
-peppers
1.00 ts Freshly ground cumin
0.50 ts Turmeric
1.00 lg Ripe tomato, finely chopped
2.00 ts Ground roasted cumin seeds
1.00 ts Garam masala
Salt to taste
1.00 c Chopped cilantro leaves

Pick over and wash the beans. Soak them overnight in cold water to
cover.

Soak the tamarind pulp in 2 cups hot water in a nonmetallic bowl for
at least 1 hour. Squeeze the pulp with fingers to extract as much
juice as possible. Strain, pressing the pulp. Discard the residue
and reserve the strained juice and pulp.

Heat the oil in a heavy, shallow pan. Add the onions and cook,
stirring frequently, until they turn almost reddish brown, 10 to 12
minutes. Add the ginger and garlic and cook for 5 minutes longer,
stirring constantly and scraping the bottom of the pan. Add the
chile pepper, cumin and turmeric, and cook for 10 or 15 seconds. Stir
in the tomatoes and let them cook until they form a sauce and fat
separates out.

Drain the beans and add to the pan along with 2 cups water. Cover
and
simmer until the beans are almost done. Check the water level from
time to time, and if the b@beans look dry, add small amounts of hot
water.

When the beans have finished cooking, there should be plenty of
sauce. Stir in the tamarind, cover and simmer until the beans are
very tender. Stir in the roasted cumin seeds, garam masala, salt and
1/2 cup of the cilantro leaves. Cover the pan and let rest for at
least 10 minutes. Reheat and serve garnished with remaining cilantro
leaves.

NOTE: Tamarind is available in cake form at Indian markets.

Adapted from Julie Sahni's "Classic Indian Cooking."

From San Francisco Chronicle, 12/7/88.

--------------

Title: "HAMBURGER" / GROUND MEAT BALTI
Categories: Indian, Balti, Meats
Yield: 4 servings

2 lb Ground meat (hamburger, or
-other mince)
3 T Vegetable oil
4 Garlic cloves, chopped
8 oz Onion, chopped
1 T Tomato paste
4 T Balti masala paste
1 t Garam masala (optional)
1 T Fresh coriander leaves,
-chopped

Stir-fry the minced meat in the wok for 8-12 minutes. Strain off and save
the liquid. Set the meat aside.

Add the oil to the wok and stir-fry the garlic very quickly: then add
onion, reduce heat and stir-fry for 10 minutes, until translucent. Add
Balti paste and garam masala (if you're using it). Raise heat again and
stir-fry for another few minutes. Then add the mince to the mixture in
the wok and continue stir-frying a few minutes more.

Lower heat and simmer uncovered for 35-40 minutes. Every now and then,
add some of the reserved liquid to help keep the mixture from sticking.
When cooked, add coriander leaves to taste. Serve.

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http://recipesource.com/ethnic/asia/indian/index1.html

INDIAN PUDDING

-----------
3 c. milk
1/4 c. molasses
1/2 tsp. cinnamon
1/3 c. yellow cornmeal
1/4 c. sugar
1/2 tsp. salt
1/2 tsp. ginger

Heat oven to 275 degrees. In large heavy saucepan, heat milk
until bubbles appear around edge of pan. Stir cornmeal and
molasses slowly into milk. Cook about 10 minutes or until
thickened, stirring constantly. Remove from heat. Mix in
sugar, salt, ginger and cinnamon. Pour mixture into buttered 1
quart casserole. Bake for 2 hours. Spoon into serving dishes.
Serve warm topped with whipped cream, if desired.
The name (Indian Pudding) originated in early colonial
days when cornmeal was called "Indian Corn" to distinguish it
from wheat, which the British knew as simply "corn".

------------
GREEN BEANS INDIA
(From Linda Roth)
------------
8 slices bacon, crumbled
1/4 c. white sugar
1/4 c. vinegar
2 cans French-style green
beans
1/2 medium onion, sliced
3 Tbsp. India pickle relish

Fry bacon, remove and drain on paper towel. Saute
sugar, onion and vinegar in bacon drippings. Place beans in
casserole and pour mixture over beans. Crumble bacon and mix
with relish. Top beans with mixture and cover. Bake 1 1/2
hours at 275 degrees.

--------------

JALLEBIS
(Sweet "Pretzels" From India)
--------------------------------------------------------------------------------
1 pkg. yeast
1/4 c. warm water
1 1/2 c. flour
1/4 c. rice flour or
cornstarch
1 1/2 c. water
1/4 tsp. saffron or yellow
food coloring (a few drops)
oil for deep frying
3 c. sugar
2 c. water
1 tsp. rose water (optional)

Dissolve yeast in warm water. Mix flour, rice flour,
water and saffron; then add yeast mixture. Let stand at least
1/2 hour. Boil sugar and water for 5 minutes. Keep warm but
not enough to cook it more. Add rose water just before using.
Pour batter into a plastic squeeze bottle such as for dispens-
ing ketchup or clean detergent bottle. Squeeze batter into hot
fat at 375 degrees in pretzel shapes and fry until lightly brown,
turning once. Lift from fat, drain and drop directly into
sugar/water syrup. When clear and full of syrup, remove and
drain, placing on serving platter.
Do not use the same slotted spoon in the hot fat as in
the syrup, as it splatters badly. It helps to have 2 people
cooking, 1 frying and 1 taking the jallebis out of the syrup.
Be careful not to let the fat get too hot. A small pan is safer
than a large one. Jallebis are made in India only by profes-
sionals in pans 2 to 3 feet across! But that doesn't need to
keep us from making them in small quantities and enjoying them.
This amount makes about 50 jallebis.

--------------

MEATBALLS FROM INDIA

------------
2 lb. lean ground beef
1 onion, grated
1 tsp. ground ginger
2 cloves garlic, crushed
1/2 tsp. turmeric
1/2 tsp. ground cumin
6 mint leaves, chopped finely
1 large egg, slightly beaten
1/2 tsp. garam masala
(available at Indian store
and the Joyce Chen-Acton
store)
1 Tbsp. coriander leaves,
chopped fine
2 slices bread, crumbled
salt to taste

Mix all ingredients thoroughly. Form into 1 1/2-inch
balls. Fry in oil. Or spread on cookie sheet and bake at 350 degrees
for 30 minutes, turning once.

--------------

INDIA CHICKEN CURRY

--------------
1/2 c. finely chopped onion
1/2 c. celery
1/2 c. fat
1 c. tomato juice
1/3 c. flour
1/2 tsp. Worcestershire sauce
2 c. chicken broth
4 c. diced chicken
1 tsp. curry powder
salt and pepper to taste

Lightly brown celery and onion in hot fat. Add flour
and blend. Add broth and cook until thick, stirring constant-
ly. Add tomato juice and Worcestershire sauce, seasoning and
chicken. Heat thoroughly and serve over hot rice.

------------------

TASTE OF INDIA

-----------------
3 Tbsp. butter or margarine
1 small yellow onion, peeled
and chopped
1 c. uncooked long grain rice
2 c. chicken or beef broth
1/4 c. raisins
1 tsp. curry powder
1/4 c. chutney (optional)

Melt butter in heavy 2-quart saucepan over moderate
heat. Add onion and cook, uncovered, for 5 minutes or until
soft. Add rice and stir to coat with the butter. Add broth,
raisins and curry powder. Stir once; cover and bring to a
boil. Reduce heat and simmer for 20 minutes or until rice is
tender and the liquid has been absorbed. Serve hot or cold
with chutney, if desired. Serves 4.

-----------------

INDIA CURRY SAUCE

-----------------
4 slices bacon
1/4 c. celery
1/4 c. onion
1 clove garlic
2 Tbsp. oil
2 Tbsp. flour
1/2 c. applesauce
1/4 c. curry
3 Tbsp. tomato paste
1 Tbsp. sugar
1 Tbsp. lemon juice
4 chicken bouillon cubes
2 c. water

Dice uncooked bacon, celery, onion and garlic (or
combine all in a food processor). Fry in oil for approximately
10 minutes. Sprinkle 2 tablespoons flour, stir together. In
saucepan, combine all other ingredients. Add bacon, celery,
onion and garlic mixture. Simmer covered for 45 minutes. This
will give you 3 cups of sauce. To serve: Add 1 cup sauce to 1
1/2 cups of half and half. Add 3 to 4 cups of cooked lamb,
chicken or shrimp. Serve over rice with bowls of raisins,
coconut, churned (or preserves) and sesame seed or chopped
nuts. Freeze balance of sauce in 1 cup containers for another
meal.

-----------------

LAMAZE SAUCE

1 pt. mayonnaise
1/2 c. India relish
1 pt. chili sauce
1 chopped hard-boiled egg
1 Tbsp. mustard
1 tsp. chopped chives
A.1. sauce

Prechill 1 pint mayonnaise, 1/2 cup India relish, 1 pint
chili sauce and 1 chopped hard-boiled egg. Then mix together
in well chilled bowl (in this order): mayonnaise, relish,
chili sauce, 1 tablespoon mustard, 1 teaspoon chopped chives,
egg, salt and pepper to taste. Add dash of A.1. sauce before
serving over cold shrimp. Recipe makes enough for 8 servings.