===========================> Directions <======================== Wash, shell and de vein the prawns. Rinse under running water and pat dry. Chop the onion, garlic and ginger and slice the chile and tomatoes. Crush the cloves and cardamoms. Heat the

Heat butter in a casserole, add onions, and cook over medium low heat until softened. Add garlic, then chicken pieces and brown lightly, stirring. Add salt, tomatoes, curry powder, cayenne pepper, turmeric, cardamom, cloves, cinnamon stick, vinegar, and chicken stock. Bring br

Dry roast the whole spices in a heavy frying pan over medium heat until they turn dark brown, stirring frequwntly to prevent burning. Cool, then combine with curry leaves and cayenne and grind to a powder. Stored in an airtight container, it will keep 3 4 months.  

Chop suet very fine and mix with Indian meal. Put cinnamon in the milk; scald in a farina boiler. Strain while mixture is hot and gradually stir in Indian meal and suet. Add molasses, cover mixture, and let stand overnight. In the morning, beat the eggs until light; stir th

Make Sauce: Heat oil in medium hot saucepan. Saute minced garlic until fragrant. Add curry powder. Stir over medium heat for about 1 minute avoid burning powder. Add stock, salt, sugar and ginger; bring to boil; cook for 1 minute. Add bell pepper, which has been coarsely d

Combine the shallot, chili, salt, sugar, curry, and turmeric in a mortar or food processor and make a paste. In a large, shallow bowl, mix paste with coconut milk. Add shrimp, coat well. Marinate 20 minutes at room temperature. Heat water in saucepan, wok, or steamer. Place

Cooking fresh crab in its shell retains the sweetness of the meat. Eating crab cooked in this manner is an informal affair, allowing enjoyment of the company and much conversation between friends.     strongServings: 4/strong  

Heat oil in a deep frying pan & saute the onions & fennel seeds for 3 minutes. Add peas, garlic, turmeric, chiles, chili powder & salt. Stir fry for 3 minutes over a medium heat. Add cilantro & mushrooms & saute for a further 5 minutes, stirring gent

Use this pungent sauce for chicken and lamb. The stronger the curry powder used, the more bite the final dish will have. Add a dried red pepper or two, if you like fiery hot flavors. for 10 minutes and drained. Salt And Freshly Ground Black Pepper, To Taste Mel

Cut beans, crosswise, into 1/4 inch pieces. Boil with salt and turmeric until tender, about 10 minutes. Drain and set aside. Heat oil in a small saucepan or skillet. When oil is hot, lower heat and add chana dal, urad dal, mustard seeds, cumin, chili peppers and, if usi

Wash the string beans in water. Snap the stems off. Break beans into 2 inch long pieces. With a vegetable brush, clean the zucchini thoroughly under some running cold water. Cut and throw away both ends of each zucchini, and cut into small rounds. Peel and cut

Brown one chopped onion in 3 Tbsp butter or margarine; add chicken broth, curry powder, ginger, turmeric, flour, salt, pepper. Cover and simmer for 15 minutes. Stir in yoghurt, cream, cayenne and paprika. Now make a stuffing of 3 Tbsp melted butter, bread crumbs, 2 Tbsp each

Serve this pleasant and unusual entree with sprigs of watercress dipped in a well flavoured vinaigrette. Cut three green cucumbers in half lengthwise. Scoop out and discard the seeds, then hollow much of the cucumber flesh out to leave green shells. Chop the flesh and p

Slice the stems off the okra & the very tip at the other end. Slit each pod lengthwise, leaving 1/4 inch unslit at both ends. Be careful not to cut the pods completely in half. Combine the crushed coriander, cumin & fennel seeds with the balck pepper, garam masa

Okey dokey. I ll make amends with this Indian "peasant" dish... Be warned, though. This is from an article about "ugly" food stuff that looks wretched but tastes great. Don t take the list of ingredients and amounts too seriously, although the potat

1. Boil sugar and water together for 5 minutes. 2. Heat ghee add suji and stir on a slow fire till mixture becomes light creamy in color and ghee leaves the side of the pan. 3. Add the syrup and stir briskly till it is absorbed in the semolina. 4. Mix crushed cardamom seeds,

Heat oil in a 3 quart saucepan on medium high heat. Saut&130; cinnamon, cloves & bay leaf 1 minute. Add onion & saut&130; until dark brown (about 20 25 minutes), stirring frequently to prevent burning. Add garlic & ginger; cook 2 minutes. Add tomatoes & cook un

Blend the garlic, chili & 3 tb water into a paste & empty into a bowl. Stir in the ground cumin, coriander & turmeric. Mix. Heat oil in a large skillet over medium heat until hot. Add the cumin seeds & let them sizzle for a few seconds. Slightly reduce the heat &

This is remarkably similar to the Moroccan Salted Lemon recipe that I m looking for, except that it uses sugar instead of salt. Adapted from Julie Sahni s "Classic Indian Cooking." Wash the lemons in cold water and dry thoroughly. Quarter 6 of the lemons

"Saute" the onions in a wok or large frying pan until soft. Add the sweet potato and seasonings. Stir until the curry powder forms a paste on the vegetables, adding more liquid if necessary. Add enough liquid to _almost_ cover the sweet potato and bring to a boil. Redu

Place rice in a strainer and rinse with cool water until water runs clear. Set aside. Place saffron in a small glass bowl, add boiling water and let soak for 10 to 15 minutes. Stir together rice, 2 cups water, cinnamon, cloves and salt in a large saucepan or Du

Place rice in a strainer and rinse with cool water until water runs clear. Set aside. Place saffron in a small glass bowl, add boiling water and let soak for 10 to 15 minutes. Stir together rice, 2 cups water, cinnamon, cloves and salt in a large saucepan or Du

Soak tamarind pulp in water overnight. The next day, mash the pulp into the water & blend throughly. Strain liquid in a sieve or through some cheesecloth & discard the fibres. Stir in the remaining ingredients except the mint leaves. Whisk thoroughly until the sugar

* preferably day old basmati rice. 1. Heat the oil in a large skillet over medium high heat. Add the onion and cook, stirring until light brown (about 7 minutes)/ Add the coriander and let sizzle for 25 to 30 seconds. Add the tomatoes and the 1/2 cup water, mix well, an

Preheat oven to 400 degrees. Coat an 8 cup casserole dish with vegetable spray. Filling: In a Dutch oven, heat orange juice and apple juice concentrate until bubbling. Add onion. Cook, stirring, 3 minutes. Add yam or sweet potato, mushrooms, mustard seeds, curry powder,

Puree first ten ingredients in blender or processor. Pour 1/4 c yogurt mixture into small bowl, cover and chill. Pour remaining mixture into medium bowl; add chicken and toss to coat. Cover and chill at least one hour and up to 24 hours. Cook cauliflower in pot of boiling s

Source: MAINPOUL.ZIP (Indian Style) Peel skin off chicken pieces. Make several cuts into each piece. Wash off clean with paper towel. Mix vegetable oil, food color, all spices and onion, if desired into yogurt. Marinate chicken with mixture 4 or 5 hours, overnight for

The yogurt marinade in this dish locks in moisture and lends a complementary spicy flavor. The duck is skinned before cooking to reduce fat. With a sharp knife or poultry shears, remove backbone and wing tips from duck and cut the duck into 4 serving pieces. Cut away th

In India, meat that has been marinated in a mixture of yogurt and spices is roasted in a giant urn shaped clay oven called a tandoor. Use this marinade with poultry, lamb or seafood Drain yogurt in a cheesecloth lined colander in the refrig erator for 2 hours. Reserve

Grind cumin and coriander seeds to a fine powder in a coffee grinder or with a pestle and mortar. Stir in cayenne and food coloring and mix well. Store in a small airtight jar up to 2 months.     strongServings: 4/strong  

* I use a blend of 1 nutmeg, 1 1/2 tsp green cardamom pods, 4 i cinnamon sticks, 1 Tbsp whole cloves, 1 tsp peppercorns & 1 tsp cumin seeds all ground together Skin the chicken, wash & pat dry with paper towel. Make deepcuts on the surface with a knife. Mince or grate b

In a blender: I ve been unspecific with the measures, because the balance of spices in this is kind of up to the cook...there are probably other ingredients besides these in the commercial tandoori paste, but these are the essentials as I remember them. Anyway,

Combine Saffron & Lemon Juice; Let Stand About 5 Min. Drain, Reserving Lemon Juice. Set Aside Saffron Threads & Lemon Juice. Discard Giblets & Neck Of Chicken. Rinse Under Cold Water & Pat Dry. Place Chicken, Breast Side Up in A Shallow Baking Dish Coated With b

To make the marinade, in a bowl, combine the yogurt, garlic powder, red chili powder, and oil. Marinate the shrimp overnight in the mixture. Thread the shrimp onto skewers. Cook or broil the shrimp until they firm and pink, basting during the cooking with the marinade. Sprin

The tandoori is an oven used in East India for Cooking. This rub will give chicken or fish the authentic flavor of food straight out of Bombay. It works well at high temperatures, so you can use it for either grilling or barbequing. Place all ingredients in a resealable

bite size peeled carrots, potatoes and turnips in baking pan with a little olive oil and Tandoori Spice. Roast in a 400~F oven 35 to 45 minutes. 2. Sprinkle on fish fillets before broiling; on turkey or chicken cutlets before pan frying. While you re at it, keep th

Meat should be at room temperature. Remove all skin and fat. Use a sharp knife to slash chicken pieces in several pieces (cut through to the bone). Mix vinegar with salt and lemon juice. Coat the chicken with the vinegar mixture. Make a paste of ginger, onions and garli

: tandoori marinade : yogurt cilantro sauce : tandoori marinade: 1 1 onion chopped coarsely 1 2 garlic cloves chopped : fine 2 TB lime juice 2 TB lemon juice 1 TB ground coriander 2 ts paprika 1 ts ground ginger 1/2 ts ancho chile powder

You can use the skinned chicken halves as they are, but it is better to discard the wing, the rib bones and the back bones With a sharp knife make shallow gashes all over the skinned halves. Rub the chicken with the salt and then some lime or lemon juice. In a lar

Gently press tofu to remove exces moisture. Slice into large pieces & then cut each chunk crosswise. Set aside. Place green onions & ginger in a food processor & process briefly. With the machine running, drop in garlic cloves, one at a time. Process 30 seconds.