|
Submitted by Savina
-------from Kerela
stascnk@lanecc.edu
Paneer
& Pudina Tikkas
Ingredients
Cottage cheese (paneer) 800 gm
Red chilli powder 5 gm / 1 tsp
Turmeric (haldi) powder 5 gm / 1
tsp
Salt to taste,
Lemons 5
Chaat masala 5 gm / 1 tsp
Garam masala 10 gm / 2 tsp
Mint (pudina) leaves, chopped 75
gm / 5 tbsp
Green coriander (hara dhaniya),
chopped 75 gm / 5 tbsp
Green chillies, chopped 25 gm / 5 tsp
Yoghurt (dahi) 250 gm / 1+ cups
Ginger (adrak), chopped 15 gm /
1 tbsp
Ginger-garlic (adrak-lasan)
paste 60 gm / 4 tbsp
Yellow chilli powder 25 gm / 5 tsp
Carom (ajwain) seeds 10 gm / 2
tsp
Butter 60 gm / 4 tbsp
White pepper (safed mirch)
powder 5 gm / 1 tsp
Method
Cube the cottage cheese into squares. Sprinkle red chilli and turmeric
powder and salt; keep aside. Add lemon juice, half the chaat masala and
garam masala and mix well.
Slit the cottage cheese cubes and fill with the chopped mint, coriander
and green chillies.
Whisk yoghurt with the remaining ingredients. Coat the cubes evenly with
this mixture. 5. Skewer the cubes and cook on a charcoal grill. Note:
Serves: 4
Preparation time: 40 minutes
Cooking time: 10 minutes
Submitted by
Maintz------from Mumbai
sue@multimax.arpa
Spiced
cauliflower
INGREDIENTS (Serves 6–8)
1 cauliflower
2 onions
60–100 ml
oil
2.5 ml
mustard seeds
5 ml ground
ginger
5 ml salt
2.5 ml
tumeric
2.5 ml
cumin
30 ml
chopped parsley
2 large
tomatoes
sugar
PROCEDURE
(1) Chop
onions, then cook in oil until soft.
(2) Add
mustard, ginger, salt and tumeric; cook for about 3 minutes, while
stirring.
(3) Cut
cauliflower in pieces, add it to spice mixture, making sure it is covered
thoroughly.
(4) Skin
and finely chop tomatoes, stir into mix with cumin and parsley.
(5) Add
sugar to taste.
(6) Cover
and cook over low heat for 10 to 15 minutes.
Stir occasionally to prevent boiling
Submitted by
Nancy -------from Oregon
nlm@sfyog.aol.com
MUSHROOMS.
INGREDIENTS
500 g
fresh mushrooms sliced
60 g butter
30 ml
flour
10 ml
broth
35 cl
sour cream
30 ml
lemon juice
5 ml garlic
powder
10 ml
onion powder
2.5 ml
nutmeg
2.5 ml
tarragon
1 ml curry
powder
2.5 ml
black pepper, fresh ground
1 ml salt
(or to taste)
PROCEDURE
In a large frypan, melt the butter. Sauté mushrooms in butter until
tender (about 5 minutes).
Mix flour and chicken base together. Sprinkle over mushrooms. Cook one
more minute,
stirring. Add sour cream, lemon juice, and all seasonings. Cook 2 to 3
minutes more, stirring.
serve over rice, noodles
Submitted by
Elisabeth
portlandjeff@rtech.edu
Polynesian
Drumsticks
1
can (8 ounces) crushed pineapple in unsweetened pineapple juice
1/4
cup packed brown sugar
3
tablespoons soy sauce
1
tablespoon grated, peeled fresh ginger
1
garlic clove, crushed with garlic press
12
chicken drumsticks (about 4 pounds), skin removed
1.
In blender, puree pineapple with its juice and remaining ingredients
except drumsticks. Spoon 1/2 cup pineapple mixture into large self-sealing
plastic bag; reserve remaining pineapple mixture for grilling. Add
drumsticks to bag, turning to coat. Let stand at room temperature 15
minutes.
2.
Remove drumsticks from bag; discard bag with marinade. Place
drumsticks on grill over medium heat and cook 15 minutes, turning over
once. Cook drumsticks 10 to 15 minutes longer, or until drumsticks are
golden and juices run clear when thickest part is pierced with tip of
knife, brushing twice with reserved pineapple mixture and turning
occasionally.
Submitted by
John--------from California
john72-berg@usa.net
Curried
Chick Peas
Ingredient
1
can chick Peas
1 Onion, finely chopped
1 tsp. minced Ginger
1 tsp. minced Garlic
1 tomato, chopped
1 tsp. Cumin powder
1 tsp. Coriander powder
1 tsp. Chili powder
1 tsp. garam Masala
few cilantro Leaves
1/2 tsp. tamarind paste.
1 tbsp oil
Method:
Dissolve
the tamarind paste in some hot water. Heat the oil and sauté onions, add
garlic and ginger. Fry for 2 minutes. Add the garam masala and cook for a
minute. Add tomatoes, and continue frying. Add cumin, coriander and chili
powders, and season with salt. Fry for another 5 minutes. Add chick peas,
cook for a few minutes. Add 1/2 cup of water and the tamarind paste. Bring
to boil. Garnish with cilantro leaves.
|
