Pick over and wash urad dal. Soak in 2 cups water for 8 hours. Wash rice and soak in 3 cups water for 8 hours. Drain dal; blend in food processor or blender for 2 minutes, scraping down sides occasionally. Add 2 tablespoons water and process another minute. Add

Heat oil in a large skillet over medium heat. Fry mustard seeds until they pop. Add ginger, onion & chiles & fry for 2 minutes. Stirring constantly, add coriander, cumin & turmeric & cook gently for a few seconds longer. Add the vegetables & cook, stirring b

1 md onion 6 mushrooms 2 carrots 1 sm potato 1 pepper 2 cloves garlic 1 c milk 2 ts flour 2 ts curry powder (2 to 3) 1/4 ts ginger 1/2 ts cumin 1/4 ts cayenne pepper : pasta for 2 Wash and dice or slice all vegetables. Start pasta

Roast spices separately and grind in a blender, a coffee grinder or with a mortar and pestle; add grated nutmeg, if used.     strongServings: 1/strong  

1. Heat ghee or butter, saute onions, garlic and next 5 ingredients, remove from pan. 2. add remaining ghee or butter to pan, brown chicken pieces, add next 3 ingredients. cook 2 3 minutes. 3. Add coconut milk and return onion mixture to pan. cover and simmer about 35 4

Wash the chickpeas, and soak overnight. Drain. [Spray pam in a heated non stick saucepan.] Add cumin, turmeric, asafetida, red pepper and salt. Stir until cumin seeds crackle. Add chickpeas and cover with water by two inches. Add 1 T. ginger, the chili, and the tomato. Bring

In 2 quart saucepan boil potatoes in water until tender (BUT NOT SOFT); drain and cool. Combine seasonings in small cup and set aside. In 8 inch nonstick skillet combine oil and margarine and heat until margarine is bubbly and hot; add potatoes and saute, stirring occasional

I found this excellent recipe for chutney the other day. It uses cranberries for those folk that were looking for cranberry recipes not too long ago. I think this is better than Major Gray s chutney... but then, whadoo I know? Combine first 9 ingredients in heavy medium

Place rice in a strainer and rinse with cool water until water runs clear. Set aside. In a large saucepan, fry mustard seeds, chili, cumin seeds and asafetida in hot oil until mustard seeds begin to sputter and pop. Add green beans, tumeric and salt. Saute for 3 mi

Dissolve tamarind paste in 1 cup water. Let stand 30 minutes. Strain. Boil potatoes until just tender. Cool completely, then peel. Using wooden skewer, pierce each potato in 4 places. Heat oil in heavy large skillet over medium heat. Add onion and cook until crisp and lightl

Heat vegetable oil in a large saucepan with a good base over medium heat. When hot, put in the potatoes & stir well. Reduce the heat to low & cook very gently, stirring occasionally, for 10 minutes. Add the onion & garlic & continue to cook over the low heat for

Saute onions, garlic, and celery in oil for 2 minutes. Add tumeric, cumin and zucchini. Cook over medium heat for 5 minutes. Add tomato sauce, peas and cayenne pepper and cook until zucchini is tender, about 15 minutes. Per serving: 109 cal, 4 g prot, 51 mg so

Saute onions, garlic, and celery in oil for 2 minutes. Add tumeric, cumin and zucchini. Cook over medium heat for 5 minutes. Add tomato sauce, peas and cayenne pepper and cook until zucchini is tender, about 15 minutes. Per serving: 109 cal, 4 g prot, 51 mg so

Heat ghee in a large casserole. When hot, toss in the ginger, chilies, mustard & cumin seeds. Fry till the mustard seeds start to pop. Stir in the cauliflower, coriander, turmeric & salt. Stir fry for a couple of minutes, till the cauliflower starts to turn brown. Th

Remove any skin and bones from fish, rinse and pat dry with paper towels. Cut into large chunks. Mix together cumin, coriander, ground anise, chile powder, garlic, lemon juice and salt, blending to a smooth paste. Spread over fish, cover and refrigerate 1 hour.

Preheat oven to 350F. Shred cauliflower; transfer to a mixing bowl. To a running food processor, add ginger & chilies, mince. Add water & drained mung beans. Process until smooth. Scrape puree into the bowl with the cauliflower & the remaining ingredients, except for

Boil spinach & turnips in water for 12 to 15 minutes. remove & set in a bowl. Mash with a fork. Rinse the pot & heat the ghee. Add mustard seeds & a few seconds later add the onion, garlic & ginger. Cook til lthe onion is browned. Add turmeric, chili, garam m

Heat oil in large pot over medium low heat. Add onion & cook till it turns brown, stirring occasionally. Stir in potatoes & cook till they begin to brown. Stir frequently. Add cayenne, lemon, salt & turmeric. Cook for 2 to 3 minutes. Add cauliflower & chilies &am

Cook the spinach and chop it up. Cut the cheese into about 3/4 inch cubes and deep fry a few pieces at a time in oil (a wok is good for this). Fry the chopped onions in the ghee. When almost brown, add the finely chopped ginger. Use a medium to high heat. When the onio

Roast spices in small, heavy saucepan over medium heat for 4 5 minutes, stirring constantly until they become a shade darker than their original color. Remove spices from pan and grind to a fine powder in a spice or coffee grinder. Store in an airtight container for up to 6

Heat oil in a karahi or wok, add the onion & saute until golden brown. Lower the heat & stir in the ginger, turmeric, garlic, garam masala, coriander & chili powder. Stir in the tomatoes, followed by the eggplant, bell pepper, chickpeas & salt. Stir fry

Boil spinach & potatoes. Drain, peel potatoes & grind with the spinach. Add chick pea flour & blend. Stir on milk or cream. Add salt, turmeric, garam masala, mango powder (omit if you want) & cayenne. Mix together till you have a smooth dough. pluck off small br

This dish, traditionally made with mixed greens such as spinach and mustard, resembles an Italian pesto, though it is much thicker in consistency. In place of olive oil, mustard oil is used, and apart from the taste of the greens themselves, the other strong flavors include

Wash the dal. In a large non stick saucepan add the dal, turmeric, asafetida, and 2 cups water. Bring to a boil, stirring often. Reduce the heat to low and simmer, partially covered for 20 25 minutes, until the dal is cooked to a thick puree. Stir occasionally to prevent sti

Rinse dal thoroughly in a strainer under running water. Put in a large saucepan with 5 cups water and bring to a boil. Add spinach and green chiles and simmer 10 minutes. Add tamarind, turmeric, sugar and salt. Cook 15 20 minutes more. Heat oil in a small saucepan or sk

Cover the washed split peas with 2 cups water. Add the turmeric & the salt. Bring to a boil, reduce heat, cover & simmer. Simmer until the split peas just start to break up, about 35 to 45 minutes. Do not overcook. Drain carefully. Transfer to a mixing bowl & stir in

PASTRY: Combine all dry ingredients in a bowl. Add oil & slowly drizzle in water until the dough forms a ball. Knead until very soft & pliable. Wrap in a damp towel & let rest for 2 hours or so. FILLING: Heat oil in a skillet, add the pureed squash & saute,

===========================> Directions <======================== Cut the pineapple in half lengthways, scoop out the flesh and cut into cubes. Retain the half pineapple shells. Chop the onion and finely slice the chiles Heat the ghee and fry the onion together with t

===========================> Directions <======================== Mince the beef and season with the pepper and salt. Grate the bread and moisten with the lime juice. Lightly beat 1 egg. Chop the onion, garlic and ginger and add to the beef together with the cinnamon

===========================> Directions <======================== Wash and clean the cuttle fish. Wipe dry and set on one side. Prepare the stuffing by roasting the gram and then grinding it coarsely. Crush the garlic and mix this, together with the gram, in a b

===========================> Directions <======================== Cut the mutton into bite size pieces and place in a bowl. Pour on the vinegar and leave to marinade for 30 minutes. Chop the onion, then grind in a pestle and mortar with the garlic and ginger.

===========================> Directions <======================== Cut the fish into required portions and wash well. Chop the shallots and garlic, crush the cloves and cardamoms and mix the mustard with the lime juice in a bowl. Heat the oil and fry the shallots and

===========================> Directions <======================== 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 chi

===========================> Directions <======================== Wash, clean and joint the chicken. shred the ginger, crush the garlic and slice the shallots and chile. Crush the cardamoms and cloves and place in a bowl. Add the ginger, garlic, chile powder, paprika

===========================> Directions <======================== Cut the fish into 8 pieces or as desired. Wash well, pat dry, sprinkle with salt and turmeric and set on one side. Slice the onion and tomatoes, crush the garlic and powder the cloves and carda

===========================> Directions <======================== Wash the lentils then soak them in water for about 1 hour. Slice the onion and chile and chop the garlic. Heat the oil and stir fry the onion, chile, garlic and curry leaves. Drain the lentils and add t

===========================> Directions <======================== Wash the liver and place in a pan with the vinegar, pepper and water and cook for 5 8 min Drain liver from the pan and when cool remove skin and cut into 1 cm cubes. Slice the onion, crush the garli

Toast the cumin, black mustard, and fenugreek seeds, the split dal, and the fresh curry leaves as described below ("Preparing Ground Spices"). Add the peppercorns and chili pods and grind the mixture to a fine powder. Add the coriander and turmeric and mix well.

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,

Preparation and cooking time: 2 hours for overnight marinating, plus about 1 hour Combine grated ginger, garlic, cumin seed, cayenne pepper, salt and yogurt. Put the chicken pieces in a foil lined baking pan, pour over the yogurt mixture, and use your hands to