In a small bowl stir together the garam masala, the salt, and the pepper, in a shallow dish rub the mixture onto both sides of the steak, and let the steak stand at room temperature for 30 minutes. Grill the steak on an oiled rack set about 5 to 6 inches over glowing coals f

Combine all ingredients in a large pitcher or punch bowl. Serve at room temperature or chilled. "Vegetarian Times" July, 1993 Recipe By :     strongServings: 8/strong  

Combine all ingredients in a large pitcher or punch bowl. Serve at room temperature or chilled.     strongServings: 8/strong  

Heat oil in a large soup pot. When hot, stir in the asafetida & immediately afterwards add the cumin seeds. When the cumin seeds begin to sizzle, add the potatoes, tomato, turmeric, salt & chile. Stir & continue to fry for a couple of minutes. Add the stock

Contributed to the echo by: Jonathan Kandell Indian Food Recipes Put about four tablespoons veg oil in pan. Heat on med. Put in black mustard seeds and chillis and heat until mustard seeds begin to pop. Then add spinich and a tiny bit of water, cover, and cook on low for a f

Chutney: Combine chutney ingredients in a food processor and puree until smooth. Set aside. <RETURN>, <S>croll, <Q>uit ? Potatoes and vegetables: Preheat oven to 400 degrees. Prick potatoes and back for 1 hour. Place carrots and zucchini and bell peppe

Arrange tomato slices on a platter. Sprinkle with lime juice. Warm oil in a small pot over moderate heat. Add cumin, fennel & chili pod, cook for 30 seconds. Remove from heat, discard pod & cool. Whisk in the cilantro; spoon seasoned oil over tomatoes. Season with salt &

To prepare the anasazi beans, soak overnight in water to cover. The next day, drain the beans and place them in a saucepan with fresh water to cover. Bring to a boil, reduce the heat, and let the beans simmer until the skins break, about 3 hours. It may be necessary to add w

Combine tamarind and boiling water; let soak for at least 1 hour. Soak the raisins in 1/3 cup hot water for 1 hour. Puree the raisins in a blender and set aside. Squeeze the tamarind with fingers to break it up; push through a sieve held over a bowl, rubbing as muc

Collected from posts on Rime and Fido cooking echoes by HOWARD KARTEN, DIANE LAZARUS, and BOB WILSON.     strongServings: 60/strong  

1/2 lb blue cheese crumbled 1/2 ts salt 1 qt Wesson oil 1 TB paprika heaping 1 1/2 ts vinegar 2 TB whole oregano Stir well and serve at room temperature. Makes one quart. From Indian Wells, California Recipe By :    

Brown ground beef and pour off excess fat. In another pan cook carrots, potatoes, celery adn onion in just enough water to cover vegetables for about 10 minutes. Add vegetable cooking water and vegetables to meat. Salt to taste. Add 1 can cheddar cheese soup. Cover and simme

Preheat oven to 350 degrees. Lightly grease and flour 2 9x5 or 3 8x4 loaf pans. Put the raisins in the brandy and set aside. Combine the sugars, persimmon pulp and oil. Add eggs, one at a time, beat well after each addition. Sift together the dry ingrediants into a medium bo

Look up the references in the Old Testament Judges 5:25 (1/2 cup butter or margarine) Jeremiah 6:20 (1 cup sugar) Isaiah 10:14 (3 eggs, separated) Exodus 16:31 (1 tbsp honey) 1 Kings 4:22 : (2 cups sifted flour) Leviticus 2:13 (1/2 tsp salt) 1 Corinthians 5:6 (2 tsp

Cut beans in rounds the size of corn; cook with 1/2 teaspoon salt about 15 minutes or until tender, drain. Saute green onions in butter until transparent (do not brown). Add corn, 1 teaspoon salt, paprika, celery salt and sugar, then beans. Simmer, covered about 10 minutes. br

Brown chicken in 2 tablespoons hot oil and transfer to a 400F oven for 10 minutes. Stir curry powder into same skillet and cook 1 minute. Stir in mango puree followed by coconut milk. Season with salt and pepper. Simmer 2 to 3 minutes then stir in cream. Simmer 3 to 5 minut

Info: from December 1992 "Chile Pepper Spicy World Cuisine" magazine posted by Perry Lowell, Mar. 93 This paste can be used as a marinade or rub for any meat, poultry, or fish, or as a base for a sauce. Place the coconut into a food processor and blend un

Cooking time: 1 1/2 2 hours 1. Cut meat into 3/4 cubes. 2. Heat oil in a heavy pan, add onion and fry gently until transparent. Increase heat, add garlic and meat cubes and fry, stirring often, until juices evaporate and meat begins to brown. 3. Add water, salt and

1) Cut the meat into 1 inch cubes (the poultry on or off the bone, to taste) 2) Blend the nuts, ginger, garlic and chilles into a course paste with 1/4 pint of water 3) Soak the saffron in warm milk for 10 minutes. 4) Heat the ghee and oil together, then fry the spices t

Heat oil over low heat & fry the mustard seeds. As soon as the seds start to pop, add chile & turmeric. Stir a few times. Add squash & salt. Fry for 2 minutes, stirring often. Remove from heat. Blend in lime juice. Serve a small amount over plain boiled rice

Heat oil over medium low heat in a skillet. Fry bay leaf & red chile until the chile blackens. Fry kalonji seeds for a few seconds. Add green chile, turmeric & stir a few times. Stir in butternut squash, salt, sugar & water. Simmer, covered, for 10 minut

Sift whole wheat flour in a bowl. dd salt, 2 tsp oil or ghee, cardamom powder and grated beet (beetroot), mix well. Add water, knead to a smooth dough. Divide the dough into 9 equal portions, shape them into round balls. Flatten and roll out each ball into a disc of 5" (12

Cream butter. Add gradually sugar which has been sifted before measuring. Beat until smooth and creamy. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk to first mixture. Add flavorings. Fold in stiffly beaten egg whites. Pour into well o

In wok, or large nonstick skillet, heat oil over high heat; cook curry paste for 1 minute. Add pork; stir fry for 3 minutes. Add green beans, onion and fish sauce; stir fry for 5 minutes. Add mushrooms, red pepper and corn; stir fry for about 2 minutes or until vegetabl

To make your own curry powder, you will need a small spice grinder, clean coffee grinder or mortar and pestle. heat a medium frying pan over medium low heat and add the mustard seeds, cumin, peppercorns, anise, fenugreek and coriander. Shaking the pan, dry roast the spices u

Procedure: 1. Clean the fish. Remove the bones and the skin. Cut the fish into 1 inch wide, 1 1/2 inch long and 1/4 inch thick pieces. Marinate with 1 egg white, 1 tb of cornstarch, 1/4 ts of salt and 1/4 ts of black pepper for about half an hour. 2. Coat each p

*Note: Use blanched almonds. Open the raw kadaifi dough to the air for 10 to 15 minutes. Spread half the pastry evenly over the bottom of a 9 x 12 x 3 inch baking pan and brush with half the butter. Meanwhile, combine the almonds, 1/2 cup sugar, 1 tablespoon cinnamo

FOR THE CURRY method First prepare the curry paste by grinding the ingredients to a fine paste in a mortar and pestle or food processor. Pierce the coconuts and drain the juice into a picher. Then using a machete chop off the top of each coconut, just above the mid point

Pound or chop together the chili peppers, black pepper, caraway seeds, coriander, salt, cabbage, shallots, garlic, lemon rind, and basil. Cut the meat in 1"x4" strips. Bring half of the coconut cream to a boil, add the meat, cover and cook over low hat for 20 m

Place crabs in boiling water for 5 minutes, then remove and clean. Break the crab into desired portions and crush the shell a bit so flesh can be more easily removed. Slice the shallots and chillies, grind garlic and ginger and grate the coconut. Place the crab in a pan

Season veal with salt, pepper and 1/2 t curry powder. Heat oil; brown veal slices on both sides. Remove meat and reserve. Add onions; saute until softened. Add evaporated milk and tomato paste. Cook until bubbly. Add lemon juice, rest of curry powder, and chopped parsley

Season veal with salt, pepper and 1/2 t curry powder. Heat oil; brown veal slices on both sides. Remove meat and reserve. Add onions; saute until softened. Add evaporated milk and tomato paste. Cook until bubbly. Add lemon juice, rest of curry powder, and chopped parsley

Wash the gram beans. Place both the grma beans & kidney beans in a large pot. Add 4 cups of water & bring to a boil. Turn off heat & let sit for 2 hours. Add the onions, ginger, tomatoes, 1 cup water, cardamom, coriander, pepper, salt & 6 tb ghee. Mix wel

* Small Thai "eggplants" belongs to the eggplant family, but doesn t resemble any eggplants found here in the US. These are about the size of large green peas, and look pretty much the same. Regular green peas may be used as substitute. Put the ingredients

Fish curry is the literal translation of kare Ikan; but I should explain that Indonesian curry is rather different from Indian curries. The recipe may be used for almost any fish. In the former version of this book I suggested salmon steaks, which it suits well; but thes

Brown ground beef in pan, drain and set aside. In frying pan fry onion in peanut oil until it is lightly browned. Mix the garlic and the spices, add to the onion and fry gently for about one minute. Add the meat. Add tomatoes, peas, pour in the water and salt to tas

Heat butter or margarine in wide pot. Add onions and saute until they brown lightly. Add spices and stir well. Add tomato paste and yogurt and cook 10 minutes. Add lamb, breaking it into fine mince with a wooden spoon. Make sure the mixture has no lumps. Bring to a boil,

Heat butter or margarine in wide pot. Add onions and saute until they brown lightly. Add spices and stir well. Add tomato paste and yogurt and cook 10 minutes. Add lamb, breaking it into fine mince with a wooden spoon. Make sure the mixture has no lumps. Bring to a boil,

Brown meat, drain and set aside Fry the strips of green pepper in peanut oil for about one minute. Take them out of the pan with a slotted spoon. Fry the onions in the oil remaining in the pan until onions are golden brown. Mix the salt and pepper with the spices an

Put the Shallots, Garlic, and Candlenuts in a blender and work until smooth. Transfer to a deep pan or wok, add the rest of the ingredients. Simmer 1 to 1 1/2 hours until the sauce is thick, then taste and add more salt if necessary. Serve hot. * I couldn t find Can