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1991-08-04
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chicken curry
Categories: Main dish Chicken Indian Ethnic
Servings: 6
3 lb chicken, skinned/cut up
2 ea medium onions, sliced
1 T corn oil
2 ea 1 in fresh ginger
12 ea cloves garlic
1 c plus 2 Tb sp. water
2 ea 1 in cinnamon stick
6 ea whole cloves
3 ea cardamom seeds (optional)
1 t cumin seed
1/2 t salt (optional)
1/2 t turmeric powder
1/2 c nonfat plain yogurt
2 ea tomatoes, peeled and chopped
1/3 c ciliantro leaves, chopped
Make a paste of the ginger root, garlic and 2 tablespoons of the water
Saute the onion in the corn oil until brown. Add all the spices and the
chicken and yogurt; continue to cook sprinkling with additional water as
required to keep from sticking. Cook until chicken browns (about 10
minutes) Add 1 cup water and let simmer on slow heat for approximately 45
minutes, or until chicken is tender.
Add chopped tomato after approximately one-half hour. Before serving add
chopped coriander leaves.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Shami Kebab
Categories: Main dish Beef Indian
Servings: 7
1 lb lean ground beef
1/2 c dhal or dried split peas
1 t cumin seed
l ea 1 in cinnamon stick
6 ea whole cloves
1 ea 1 in ginger root, peeled
8 ea cloves garlic
2 t chili powder
1/2 t salt (optional)
3 c water
l ea onion, chopped
1/3 c ciliantro, chopped
3 ea green chillies, chopped
1/2 c liquid egg substitute
Soak dhal (or dried peas) in water for 10 minutes, then drain.
Put 3 cups water in a large skillet, and boil the ground beef, dhal or
peas, and next 7 ingredients approximately 45 minutes, or until all
liquid evaporates.
When all of the liquid has evaporated, allow mixture to cool slightly.
Add liquid egg substitute. Then grind the meat mixture to a fine paste.
This can be done in a blender or food processor, the liquid egg
substitute providing the moisture.
After the mixture has been made into paste, add the chopped onion,
coriander leaves and chillies.
Line a cookie sheet with aluminum foil, or spray with noncaloric spray
to prevent sticking. Measure 1/4-cup portions onto the cookie sheet and
shape them into patties.
Bake in 350 degree oven for 25 to 30 minutes or until set. Remove
carefully from pan with spatula. Use a grill on a hot summer day!
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Naan
Categories: Bread Indian
Servings: 10
2 c all purpose flour
1 1/2 t dry yeast
1/4 t salt
1/2 c water
Combine ingredients to form a dough. Let rise until doubled, for about 1
hour.
Punch dough down and divide it into 10 parts. Roll each into a thin
circle. Brush one side with water.
Spray griddle with noncaloric spray. Put circles on hot griddle, watered
side up. Bake until half done--lightly browned, about three minutes.
Transfer to cookie sheet.
Bake in 400 degree oven until done (about 5 to 10 minutes) or use
broiler for about 1 minute to finish cooking.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chapatis (roti)
Categories: Bread Indian
Servings: 10
1/2 c whole wheat flour
2/3 c unbleached all purpose flour
1/2 c water approximately
1/4 t salt (optional)
Make up the dough approximately 1/2-hour before you need it. Allow the
dough to rest about 10 minutes. Pinch off portion of dough to form a ball
about 1 1/2 inches in diameter. Roll ball flat on lightly floured
surface. Pat back and forth between hands until thin. (Patting makes
the chapati puff when baked.)
Cook on top of the stove on ungreased griddle until browned and puffed.
Use medium heat so the griddle does not get too hot.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Lady's Fingers (Okra)
Categories: Side dish Indian Vegetable
Servings: 6
3 c fresh whole okra
1/4 c tomato, chopped
1/4 c red onion, chopped
1 T fresh ginger root, finely chopped
1/4 c vinegar
Cook okra in small amount of water until tender but not mushy (about 5
to 10 minutes).
Drain. Arrange in single layer in glass dish (do not use a metal dish or
container). Pour vinegar over the okra marinate in refrigerator 3 hours,
Drain; discard vinegar.
Arrange okra in serving dish. Garnish with chopped tomatoes, onions, and
ginger root. Serve chilled.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Chana Dhal (OR DAL)
Categories: Side dish Indian
Servings: 6
8 oz chana dhal
1 t turmeric
1/4 t salt (optional)
2 ea green chilies, split lengthwise
1 T corn oil
1 t mustard seed
1 ea medium onion, finely sliced
1 ea clove garlic, finely sliced
1/2 t cayenne pepper
Wash peas in cold running water. When water runs clear set aside to soak
for 4 hours.
Drain peas and put in sauce pan wit turmeric, salt, and green chilies.
Add enough water to cover by 1 inch, and bring to a boil.
Partly cover pan, reduce heat and simmer for 1 hour or until water has
been absorbed and peas are tender but not mushy. Add more water if
necessary
Meanwhile, heat corn oil in a skillet. Add mustard seeds and cover pan.
Saute for 2 minutes.
Uncover pan, add onion and garlic, fry until golden. Stir in cayenne
pepper and cook for 30 seconds. Add cooked spices to the peas. Stir cook
for 2 minutes. Serve hot.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Samosas
Categories: Appetizer Indian
Servings: 16
1/2 lb very lean ground beef
1/2 ea medium onion, chopped
1/2 ea 1 in fresh ginger root
6 ea cloves garlic
1/2 t cumin seed
1/2 t salt (optional)
1 t chili powder
1/2 ea 1 in cinnamon stick
1 ea cardamom seed (optional)
1 c water
1/3 c ciliantro leaves, chopped
2 c all-purpose flour
2 T vegetable shortening
10 T water approximately
2 t liquid egg substitute
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. Cook until beef is browned. Add 1 cup water and cook
until water evaporates. Add coriander leaves and stir to mix.
For pastry:
Cut shortening into flour until it resembles coarse meal. Sprinkle with
water, 2 teaspoons at a time, and mix with a fork until you can form it
into a stiff dough.
Shape dough into ball and cut into 8 equal pieces. Shape each piece into
a ball and roll on lightly floured board into a 6-inch flat circle.
Cut circle in half. Place a scant 1 tablespoon of filling on each half.
Moisten edges of pastry with water. Fold and pinch edges together. Brush
lightly with egg substitute for golden brown pastry. Bake at 425 degree
for 20 to 25 minutes or until golden brown.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sadiq's Rice Pudding
Categories: Dessert Indian
Servings: 6
1/2 c Basmati rice
2 c skim milk
1 t vanilla
3 t sugar
1/2 c raisins
1 c non dairy whipped topping
6 ea sprigs mint (optional)
Soak rice in 1/4-cup water for approximately 1 hour, then cook rice in
same water until thick.
Add skim milk. Cook slowly stirring occasionally until thickened, but
stop cooking before all of the liquid is absorbed.
Allow to cool, then add vanilla, sugar, and raisins. Fold in
whipped topping. Spoon into 6 serving dishes. Garnish with sprig of
mint, if desired.