In a bowl, combine 10 fl oz water with the cayenne pepper, paprika, turmeric, garlic and ginger. Mix well. Grind the coriander seeds and cumin seeds in a clean coffee grinder and add to the mixture. Put the spice mixture into a pan and bring to a simmer. Turn the heat t

(Thai Dragon is a small very hot chile pepper from Thailand.) Remove stems from the peppers and peel the garlic cloves. Put all ingredients in a food processor (using the steel blade) and mix 3 4 minutes. Boil 10 minutes and put in sterilised jars. This makes a sambal that

Fry ingredients in a tea spoon of oil on low heat and powder the fried stuff in blender when luke warm to a fine powder. The prepared powder can be stored refrigerated indefinitely in any container. Recipe By : Ramesh <[email protected]>    

* I use one medium sized onion peeled and chopped because I don t like shallots. ** if you can get tamarind use it and soak a fistfull in water for half hour and then squeeze the "juice" out and discard the waste and use the juice in the sambar. Soak

1. Boil the toor dal with 3 cups of water 2. Fry channa dal, dhania seeds, hing, red chillies for a few minutes and then fry it with grated coconut 3. Grind the above mixture with water 4. Fry the green pepper in oil for a few minutes 5. Boil the tamarind paste, water, salt,

*GHEE is butter that has been cooked to separate the clear butter fat from milk solids to be able to keep it for a long time. To make it, cook 1 lb unsalted butter to a simmer and cook, partially covered, 10 to 15 minutes till most of the froth has subsided and the milk solids

To make the pastry, combine the 2 c of flour with 3 tb oil. Add salt & mix. Add 1 cup of water a little at a time until you have a firm dough. Knead the dough well for 10 minutes or until the dough is elasticy & smooth. Form inot a ball, brush with a little oil, cover b

From: A Taste of India, M.S. Atwood Sift together flour and salt. Add melted butter, yogurt and water to make a stiff dough. Knead until smooth and elastic. Roll out very thin on floured board. Cut into 3 to 4 inch circles. Place a small amount of filling in center leav

To Make Dough:Sift flour and salt together into a mixing bowl. Add the melted butter and yogurt and stir with a wooden spoon until the dough resembles a coarse, crumbly meal. Add cold water by the TBSP full until the dough can be gathered into a ball. Knead on a lightly flou

For filling: In blender or food processor, grind onion, ginger root, garlic, cinnamon stick, cardamom, cumin and salt. Break cinnamon stick into pieces before adding to blender. Spray a medium skillet with non stick spray. Add ground beef and blend the spice mixture. Co

Making Dough: Add pinch of salt and oil to the flour, and mix it well. Add water slowly to flour and knead well to make a soft dough. Making Filling: Boil potatoes. When tender, peel and cut into small pieces. Boil peas and set aside. Pluck cilantro leaves, wash, chop a

Ingredients: 2 cups dry mung beans 3/4" cube of peeled, fresh ginger root. For every one cup of soaked beans, add: 1/2 cup water 1/2 tsp Spike or other vegetable seasoned salt 1/2 tsp asafetida or 1 clove garlic 1/4 tsp baking soda 1/8 tsp cayenne 1/

Sautee onions in a pan (use broth, vinegar, or Pam). When soft, add frozen block of chopped spinach (if you were clever enough to thaw it, so much the better). Stir for a minute. Put in pyrex pan (yes, these recipes are brought to you by Pyrex, makers of fine bakeware. Back

Choose a fat, fresh rabbit. (To test it, examine the kidney.) Cut it into at least twelve pieces; brown these in butter, with onions. When browned, if you wish delicate cookery, pour off the butter and add three quarters of a pint of well seasoned stock, one large spoonful o

1. fry the sewian in hot oil till golden brown. 2. Heat the milk to boiling and add the sewian. Cook till the milk is reduced by half. 3. Add sugar and cook on slow fire till creamy, about 25 minutes. 4. remove from fire. Add in rose water. Decorate with blanched finely shre

1. clean, wash and dry mutton. 2. blend coriander seeds, 1 onion, almonds and garlic 3. Marinade the mutton in above for 2 hr 4. heat oil, fry the remaining thinly sliced onion. Keep aside. 5. Add the mutton and fry till the liquid dries up. 6. Add 3/4 c hot water and simmer

1. Break the eggs into a small bowl, add salt, and beat slightly to mix. Do not overbeat, as eggs should not be foamy or frothy. 2. Beat the shortening or oil in a frying pan (9 10 inches in diameter), and add onions. Over medium low heat, saute onions until they are tr

Saute snapper in hot pan with peanut oil, skin side down until crisp. Cook on other side until done. Reserve on side until sauce is ready. Thai Curry Sauce: Heat oil in sauce pan, add curry paste and cook until bubbly. Add coconut milk an bring to a boil. Season with fish

Grind the cumin and coriander seeds in a spice mill, combine with the red pepper and place near the stove. Soak the saffron in hot milk. Heat the ghee or clarified butter in a large, shallow, heavy pan. Stir in the onions, cardamom pods, cinnamon, cloves and bay leaves

In a large heavy skillet, melt the butter and add the onions, apple or Christophne, garlic, and curry powder. Saute for about 5 minutes. Then stir in the flour. Add the chicken broth, lime or lemon juice, bay leaf, pepper corns, ginger, tomatoes, and salt and pepper to taste

* The fresh pineapple should be cut into small, bite size wedges. In a frypan over medium heat, saute the garlic and onion in the vegetable oil until the onion is transparent. Add the ginger and curry powder and cook gently 2 3 minutes. Stir in chicken broth to b

Shell and devain the shrimp. Rinse well and pat dry. Set Aside. Heat the butter in a skillet and add the onion. Add the chili. Cook briefly and add the shrimp, salt and pepper to taste. Cook, stirring often, about three minutes. Add the cardamom and cumin and stir. Add the l

The simple stir frying of mushrooms and peas with curry paste and yogurt makes an incredibly good dish, garnished with that typically Indian herb, coriander. Serve with basmati rice and some poppadams and it is a feast. Heat the oil in a heavy pan and stir in the curry

Roast each of the spices separately in a dry skillet over low heat, stirring constantly, until they are lightly browned. Take care that they do not burn. Grind the spices together in a food processor, blender or mortar and pestle until they form a fine powder. Store in

Sift flour into a bowl. Make a well in center and add egg. Gradually stir in milk and beat well until smooth. Stir in cold water and beat well. Pour batter into a pitcher. Heat a little oil in a small skillet and pour off excess. Pour a little batter into skillet, swirl

In a large bowl, soak the rice noodles in hot water to cover until limp and bright white, about 5 min. Meanwhile, cut the green pepper into thin slices about 2 inches long. Cut the green onions crosswise into thin slices. Drain the noodles. Place them on a cutting board in a

Recipe by: Tina Kanagaratnam With a mortar and pestle, or in a food processor, pound together or puree t paste ingredients and set aside. Heat the oil in a wok over medium heat. Saute the cinnamon, cardamom, cloves, onion, garlic, and fennel until the onion is transluce

Place the potato, sweet potato, turnips, zucchini, eggplant and string beans in a large bowl of ice water. Heat the oil in a large enameled cast iron casserole. Add the onions and cumin seeds and cook over moderately low heat, stirring until the onions soften, 7 to 8 minutes

Place the eggplants directly over the gas burner, or grill over a wood fire. Cook on all sides until the skin is black and charred and the flesh feels soft when pierced with a fork. Grind the coriander and cumin seeds, and mix with the turmeric, salt and red pepper on a

Sharbat e Albaloo To serve syrups, add a Tbsp to two to a glass, fill with cold or sparkling water and ice. Use only a porcelain or enamel pan. Boil the sugar and water together for 15 to 20 minutes. Add the sour cherries and boil again gently another 20 to 30

Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound all the ingredients together to produce a fine paste which goes well with fish and vegetables. SOURCE: National Cooking Echo 04/18/90 Contributed to the echo by: Stephen Ceideburg Originally from:

Place all ingredients in a blender or food processor & blend into a paste. Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking"     strongServings: 1/strong  

Goa has developed its own cuisine and vindaloo is one of its main creations. Two important features of vindaloo are the technique of marinating meat in vinegar and the use of fiery spices. Although I have reduced the number of chiles, 4 more may be added if a hotter dish is

A classic of the Mangaloreans in southern India, this recipe traditionally uses small green mangoes. Try it as a side dish with Cornish hens or roast turkey. Combine sesame seeds, fenugreek and coconut in an 8 to 10 inch skillet. Dry roast over medium heat, shaking pan

This famed chicken "barbecue" from northern India is traditionally prepared in a tandoor, an underground jar shaped clay oven that believed to have originated in Persia. The oven can be heated to very high temperatures, which sears the chicken and seals in the juices.

Make the marinade first. Put the chopped onions, garlic, ginger, and lemon juice in an electric blender and blend to a smooth paste. Place this in a bowl large enough to accommodate the chicken. Add the yogurt, coriander, cumin, turmeric, garam masala,m mace, nutmeg, cloves,

Remove skin from chicken do not include wings. Save wings and skin for preparing broth. 1. Combine all but chicken. 2. Slash chicken 1 inch deep at intervals. Coat chicken with marinade, rubbing some into the slashes. Place chicken in bowl, cover tightly and refrigerate for

1 Combine first 8 ingredients in a medium bowl, and stir well. Add chicken to yogurt mixture; stir well. Cover and marinate in refrigerator overnight. Remove chicken from marinade, reserving marinade. Thread 6 chicken pieces onto each of 4 (8 inch) skewers. 2 Place skew

Combine rice and split peas in a bowl and rinse in several changes of water. Add 1/4 cup water and soak for 1 hour. (Do not drain the water.) Add chiles and ginger and blend until finely pureed, Set aside. Heat oil in a heavy 2 quart saucepan over medium high heat. Add

Goa has developed its own cuisine and vindaloo is one of its main creations. Two important features of vindaloo are the tech nique of marinating meat in vinegar and the use of fiery spices. Although I have reduced the number of chiles, 4 more may be added if a hotter dish i