Indian recipes combined

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1 Egg for mixing and coating
1
t Garam Masala
2
Oil for frying
For curry (Masala):
Quantity Ingredient
Oil or ghee
2 Chopped onions
8 Cloves chopped garlic
2 Tomatoes or equivalent paste
1" piece Ginger, chopped
1
c Yogurt
4
1
t Turmeric
4
Green onion
1
t Garam Masala
2
10-15 leaves Coriander
to taste Salt and pepper
Method
1. Heat the water and add the meat, onions, ginger, garlic, salt and pep-
per. Pressure cook for 10 minutes at 15 psi (or 25 min over low heat.
68 CHAPTER 11. LAMB AND BEEF
1
Reduce pressure and drain half the liquid. Add the besan (or c
2
soaked lentils) and cook for 10 minutes. Knead or grind until slightly
sticky, mix in egg yolk, Garam Masala and yogurt and knead well.
2. Coat the hard boiled eggs with the above and deep fry.
3. Heat ghee, fry the onions to a golden brown, add garlic, ginger, toma-
toes and yogurt and fry well until the Masala is a paste. Add water
1
to the mix if necessary. Add the green sprigs of onion, 1 c water and
2
cook for 10 minutes covered.
4. When curry is ready, pour into a serving dish, cut the koftas in half and
arrange over the curry. Cover and bake at 250 F for 15-20 minutes.
5. Serve garnished with coriander leaves and Garam Masala.
11.3 Pork Curry
Serves 6 or 8
Quantity Ingredient
1
1 lb. Pork
2
3 Medium onions
2" piece Ginger
4 cloves Garlic
2 medium Tomatoes
2 T Vinegar
2 t Salt
1
t Garam Masala
2
2 T Vindaloo paste (hot)
1 medium Potatoes
2 c Water
Method
1. Clean, wash, trim and dry pork. Cut into 1" cubes.
2. Make Masala with onions, ginger, and tomatoes as in chicken curry,
etc.
3. Add the vinegar and Vindaloo paste and cook for 2 minutes.
11.4. SHAHI KORMA (MUTTON CURRY) 69
4. Add the pork and pressure cook for 20 minutes, or in a heavy pot for
1
1 hours, until the pieces are tender.
2
5. Cube potatoes, add and cook the potato pieces coated in the liquid.
6. Boil down the amount of water (30 minutes) while the potatoes cook.
11.4 Shahi Korma (Mutton Curry)
Quantity Ingredient
1
1 lb. Goat mutton
2
3 Medium onions
3
c Yogurt
4
4 cloves Garlic
pinch Sa ron
2 t Salt
3
c Cream
4
1 oz. Almonds
1
c Oil
2
1 oz. Coriander seed
1 t Red pepper (optional)
1
t Garam Masala
2
Method
1. Clean, wash and dry mutton.
2. Blend coriander seeds, 1 onion, almonds and garlic.
3. Marinade the mutton in above mixture for 2 hrs.
4. Heat oil and fry the remaining thinly sliced onion. Keep aside.
5. Add the mutton and fry until the liquid dries up.
3 3
6. Add c hot water and simmer until the meat is almost done ( cooked)
4 4
OR pressure cook at 15 psi for 20 minutes. Reduce pressure. Add salt
and pepper.
7. Uncover and dry the liquid.
70 CHAPTER 11. LAMB AND BEEF
8. Add beaten yogurt and fry until it leaves oil.
9. Add fried ground onion.
10. Beat the cream. Add soaked or ground sa ron.
11. Mix it with the cooked mutton.
1
12. Add Garam Masala and bake at 250 F for hour
2
13. Serve garnished with chopped coriander leaves.
Chapter 12
Desserts and Other Goodies
12.1 Kheer (Vermicelli Pudding)
Recipe from Dalbir Chadda: This has been my all time favorite dessert.
Ever since I was very little, I can remember asking for seconds and thirds.
What makes this dessert unusual is that it is not as sweet as most Indian
desserts. It is fairly simple to make. Make sure that the vermicelli is very
ne (angel hair pasta is ok but the very ne vermicelli that can be bought
at chinese stores is the best).
Quantity Ingredient
1 stick Butter
2 handfuls Very ne vermicelli
4 cups Milk
1 pint Whipping cream
1 handful Raisins
3 tablespoons Sugar
4 Almonds (optional) peeled and thinly sliced
Method
1. Melt butter in a 4 qt. pot.
2. Break vermicelli into 3" pieces. Over lowheat stir vermicelli into butter
until it turns light brown.
3. Pour in the milk and stir over medium heat until it boils.
71
72 CHAPTER 12. DESSERTS AND OTHER GOODIES
4. Put in the raisins, almonds and sugar.
5. Continue to cook under low heat for 10 minutes.
6. Add whipping cream and continue to cook for a couple of minutes.
7. Remove from heat and, when cool, chill in the refrigerator before serv-
ing
12.2 Rice Flour Pudding
6 servings
Quantity Ingredient
1
4 c Milk
2
3
c Sugar
4
2 oz. Rice our
6-8 drops Rose water
1 oz. Almonds
1
oz. Pistachio nuts
2
Method
1. Blanch (optional) and shred nuts.
2. Mix rice our into the milk and mix until smooth.
3. Cook over medium heat until a creamy consistency is achieved (20-30
minutes?).
4. Simmer and add sugar and stir for 2-3 minutes more.
5. Cool (in refrigerator for 30 minute) add the rose water, almonds and
pistachios (maybe before it cools).
6. Pour into individual dishes and serve.
12.3. BESAN BURFI 73
12.3 Besan Bur
Quantity Ingredient
1 c Besan
1 c Shortening
1 c Sugar
4 seeds Cardamom
Nuts (optional)
Method
1. Melt shortening in a pan.
2. Turn down heat and add cardamom and Besan.
3. Fry, stirring constantly to prevent burning until it has changed to a
brown color and smells done. (Test: a few drops of water sprinkled on
it sputters instantly).
4. Turn o the heat and stir in the sugar.
1
5. Spread " thick onto a platter.
2
6. Cut into diamond shapes after it has cooled down.
12.4 Kheer
Quantity Ingredient
1
c Rice
2
4 c Milk
1
c Raisins
4
3
-1 c Sugar
4
1 t Cardamom seeds
1
c Shredded blanched almonds
4
6-8 drops Rose water
1
c Water
2
Method
1. Wash and drain the rice.
74 CHAPTER 12. DESSERTS AND OTHER GOODIES
1 1
2. Soak in c water for hour.
2 2
3. Boil the rice in the same water until it is coated and the water dries
up.
1
4. Add the milk and simmer on low heat for 1 hours.
2
5. Scrape the sides and bottom frequently to prevent sticking and mash
rice while stirring.
6. When it is creamy, add sugar and stir in well.
7. Remove from heat and add crushed cardamom seeds, rose water and
shredded almonds.
8. Serve hot or cold decorated with silver leaves (optional). [Silver leaves
are VERY FINE, tasteless sheets of silver.]
12.5 Gulab Jamuns (Easy Method)
Quantity Ingredient
1 c Bisquick
2 c Carnation powder
2 c Water
1
1 c Sugar
2
4 pods Cardamom
few drops Rose water
1
stick Butter (4 T)
2
1
c Yogurt
8
Milk
Oil for frying
Method
1. Heat butter and pour in a bowl. [ Pobierz całość w formacie PDF ]

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