*HOW TO ROAST CUMIN SEEDS: Take a small sauce pan or frying pan and heat it until moderately hot. Put in the cumin seeds and shake pan back and forth or stir until seeds turn from dark green to brown. This happens very quickly. Remove seeds immediately. When cool, grind to a

In a bowl, mix mustard, ginger, cumin, coriander, turmeric, lemon juice and chili powder. Add tomato paste and oil, a little at a time, mixing well to form a smooth sauce. Add remaining oil and stir in yogurt. Prick drumsticks several times with a wooden pick and place

5. Take the chicken from the refrigerator at least 1 hour before cooking to bring it to room temperature. The chicken is now ready to be either roasted in the oven or broiled over an electric or charcoal grill. TO ROAST IN THE OVEN: Start heating the oven to 500 550 deg

Skin chicken pieces, score with sharp knife. In non metallic bowl,mix all ingredients. Marinate chicken in mixture overnight, turning to marinate evenly. Cook on brazier bbq so that flames have direct contact with chicken (ie not on a hot plate), or in a vertical grill on m

Mix all ingredients and marinate in the refrigerator for 4 to 8 hours. Bake for 30 minutes, covered at 350 degrees. Uncover and bake for another 15 minutes. Randy Rigg     strongServings: 4/strong  

Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a spice grinder. In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar. Set aside. Heat oil in large saucepan over medium heat.

In large bowl, combine: Yogurt coriander Lime juice cumin Garlic ginger Salt cayenne pepper Turmeric Stir to mix. Add chicken pieces and toss to coat. Cover mixture and chicken with peppers and onions. Cover. Chill overnight (or longer). Prepare hot coals

Wash the chicken, cut it into pieces and wipe it dry. Saute it in the butter, add the onion, and saute on low flame, stirring. Sprinkle with the curry powder, gradually add the broth, salt and pepper and simmer for 1 1/2 hours. Remove the chicken from the pan and keep warm.

1. Wash the chicken, pat dry and then salt and pepper the bird inside and out. Stick the whole cloves into the onion and insert into the cavity. 2. Preheat oven to 375F. Roast the chicken for 45 minutes, and then baste the chicken with honey curry mixture every 10 min.

Microwaved covered for 10 minutes. Added: 1 large zucchini, sliced into large triangular wedges. Microwaved covered for a further 8 minutes. Served with some yogurt cheese (non fat yogurt drained for 24 hours until reduced to half it s bulk) mixed in, which gi

Makes 8 Combine flour, baking powder and salt in large bowl. Combine water, oil and dry milk powder and stir into flour mixture until smooth dough forms. Turn out onto lightly floured surface. Knead 4 times into smooth ball. Cover and let rest 10 minutes. Divi

Beat eggs with sugar. Add butter melted, cocoa sifted with flour, few grains of salt, add cinnamon, chopped nuts. Bake 20 minutes in a shallow pan in moderate oven. Cut in thin strips. Note: Moderate oven is 350 400 F. Source: Ava Graland, Clinton County, OH

PROCEDURE: Shred the coconut. Break the cashewnuts into small pieces & fry them in ghee. Powder the cardamom. Heat water in a vessel containing 1/4 ltr. of water and add the sugar to it. After the sugary liquid is no longer thin, add the coconut shreds and heat it until

IN A LARGE CASSEROLE, saute onion in oil until softened. Add green pepper and garlic and saute 2 minutes. Add curry powder and saute 1 minute. Add chicken, potatoes, coconut milk, salt to taste and enough stock or water to cover. Bring to a boil, cover and simmer for 30 minu

Cook the corn by boiling in a small amount of water until tender. Set aside. Using a mortar & pestle, grind all the spices, the coconut & peanuts into a smooth paste. In a large, heavy skillet, heat the ghee & fry the paste for 4 to 5 minutes, stirring constantly. Ad

Grind together the first 5 ingredients into a coarse powder. Add this powder to the garlic, ginger, and chilies, mix well, and allow to sit for at least 1 hour to blend the flavors. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0 316 18224 9 pg 212 &nbs

Roast rice in a small dry skillet over medium heat, shaking the pan frequently, until the grains are a light golden brown, about 5 minutes. Transfer to a plate to cool. Add all spices to the skillet except turmeric and roast over medium heat, shaking the pan, until toasted a

Pilaf: Heat oil in a saucepan over medium heat. Add coriander seeds and fry until toasted. Stir in bell pepper, cayenne, and cinnamon; saute until barely tender, about 4 minutes. Pour in water or stock and bring to a boil. Stir in couscous, cover and remove from heat. Let si

Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Peel and devein shrimp; set aside. Cook onion in butter in a large skiller over medium high heat, stirring constantly, until tender. Reduce heat to l

Cut off the wing tips, reserving them for another use such as stock if desired, and halve the wings at the joint. In a bowl stir together the curry powder, 2 TBSP. of the chutney, the lemon juice, the salt, and the cayenne, add the wings and toss them to coat them well. Let the

Grind to a coarse powder in a coffee mill or blender, or follow ancient tradition by using mortar and pestle. From The Gazette, 91/04/10.     strongServings: 6/strong  

Got some cucumbers languishing in the fridge? Probably won t be after you see the next four posts... Raitas or yoghurt salads provide a cool and refreshing contrast to hot curries in an Indian meal. However, raitas like this one can also be used as a dip for crudites or

Mix cucumbers and salt in a colander and set aside for half an hour. Squeeze out as much liquid as possible from cucumbers and mix with tamarind, green chilies, sugar and cilantro. In a small saucepan or skillet, heat oil until hot. Lower heat and add mustard seeds, fen

This ultra simple entree depends absolutely on the quality of its ingredients. The cucumbers must be at their peak, the goat cheese the best you can buy and the oil hazelnut if possible but, in any case, a well flavoured nut oil. As hazelnut oil can be difficult to find, you

CUCUMBER SAUCE A mideast style sauce with cucumbers and yogurt This recipe came originally from the local paper, years ago. They liked it with lamb. PROCEDURE (1) Toast cumin seeds in small heavy skillet until browned. Do not burn. When they start to crackle, remove f

In large mixng bowl, thoroughly combine crumbs, milk, salt & curry powder. Add beef, blend well. Shape into 48 1" balls. TO MICROWAVE 12 MEATBALLS IN CIRCLE ON PAPER PLATE: Cover plate w/wax paper. Microwave at HIGH 2 3 minutes, rotating dish 1/4 turn after 1 minute

Mix all ingredients together and serve with fresh vegetables. Let stand in refrigerator for 1 hour before serving; tastes better chilled.     strongServings: 4/strong  

Blend all ingredients until smooth. Chill in a covered container at least 1 hour before serving. This is easy and delicious as a dressing on chicken or fish salads or as a dip for assorted raw vegetables. Food Exchange per serving: UP TO 2 TABLESPOONS MAY BE CONSIDERED

A mayonnaise base is seasoned with curry, garlic, and Worcestershire sauce which blend together for an unusual flavor. This dip is always a smashing success. It s also fabulous as a sauce for cold steak, pork, or lamb, and divine with cold, poached shrimp! 1. Combine all ing

Combine chilies, ginger, cumin seeds & mustrad seeds in a small bowl. Heat ghee in a large pot. When hot, add the spices. When the mustard seeds start to pop, drop in the potatoes & cauliflower. Fry for 4 minutes or so. Add the tomatoes, turmeric, coriander, gar

Serve this hearty garbanzo bean dish with a salad and Indian flatbread. DIRECTIONS: =========== In a large saucepan, fry mustard seeds in oil until they begin to pop. Add chili and shallots and saute until shallots are soft. Add chickpeas, turmeric, cumin,

1. Pre heat oven to 450 deg. 2. Bake in the middle level of the oven for 1 hr. or till very tender and 3. While they are still warm, peel and crush the eggplants. 4. Heat oil and fry onions till soft and clear. Do not brown. 5. Add the tomatoes and fry for 2 minutes. 6. Add

1. Clean and wash and soak the beans overnight. 2. Boil them in the same water with salt, 1 small finely chopped onion, 4 cloves garlic, 4 large cardamom, 1 inch piece of ginger and 6 cloves. Simmer in pan about an hour or until tender, or pressure cook for 7 ins at 15 lb.

1. Wash mushrooms. Slice finely. Slice onion finely. 2. Heat oil and add turmeric and onions. Fry until soft. 3. Add the sliced tomatoes and cook for 3 minutes, stirring all the time. 4. Add the mushrooms, cover and simmer for 15 to 20 minutes. 5. Remove cover and dry out al

Parboil potatoes for 5 minutes in lightly salted water. Drain and set potatoes aside. In a large skillet, saute tumeric, cumin powder, chili powder and cumin seed in olive oil. Add potatoes to skillet and stir to coat with spices. Add tomatoes and simmer u

Combine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth. Add garam masala & pulse for a few seconds. Set aside. Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds. Stir in the asafetida & almost immedia

In non stick pot, place onions and garlic, stir til lightly browned, add a little water and deglaze, add spices. Cook about five minutes until onions are soft, adding a little more water as needed to prevent burning. Add vegies, apple juice, cook til vegies are done. I never

Combine all in food processor and blend. Put in microwave safe dish and heat for 2 4 minutes. Serve hot. Better the second day. From: Michelle Dick <artemis> [email protected]. Fatfree Digest [Volume 10 Issue 26], Sept. 5, 1994. Formatted by Sue Smith, S.Smith34,

Melt butter and saute garlic and onions until light golden. Stir in curry powder. Add milk and apples. Simmer 10 minutes, stirring often. Add stock and simmer 1/2 hour. Add more stock if sauce gets to thick. Brush on kebabs     strongServings:

In Sauce pan, melt butter, saute garlic and onions until golden. Add remaining ingredients (except stock and raisins). Simmer about 10 minutes stirring often. Pour in stock and raisins, stir well and simmer about 30 minutes. Add more stock if sauce gets too thick. This curry