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

===========================> 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