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  • 1. * Exported from MasterCook * !!!Read Me!Recipe By : Bill WightServing Size : 1 Preparation Time :0:00Categories : Information *Indian Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- ***Information***The recipes in this collection were collected, corrected, edited and categorized by Bill Wight.You may redistribute this collection in any form as long as this message is included.For comments or suggestions, email me at: Bill_Wight_CA@yahoo.comSome answers to frequently asked questions about my recipe collection:I notice that you have edited and corrected many of the recipe archives you have on yourpage. What did you edit out and correct?Many of the recipes in this collection were typed, formatted and posted in the late 1980s andearly 1990s to various bulletin boards before the Internet came into being. These recipeswere often formatted for a recipe management program called MealMaster. During the years,the recipes have been posted and reposted to various mailing lists and newsgroups on theInternet. They often pick up errors during reformatting and reposting. I have also convertedmany of these recipes from Web page format and MealMaster format to MasterCook format.This conversion process often introduces errors into the recipe. I have attempted to correctthe conversion errors. I have also removed the names of the people who typed, formatted andposted these recipes. I have kept the recipe author or creator where known. I have alsoremoved duplicate recipes and I have attempted to make some sense out of the recipescategories.I notice that you have removed all the nutrition data from the recipes in your collection. Whydid you do this?Since many of the recipes in this archive were typed and formatted several years ago and theyoften contain conflicting nutrition information, I have decided to strip out the nutritional datafrom all the recipes I edit. If you have a current version of MasterCook (6.0) it will calculatenutritional data more accurately than the older versions. So after you import the recipes intoyour copy of MasterCook, you will have up-to-date nutritional data available. If nutritionaldata is important to you, make sure that the serving size looks reasonable. Many recipes havea serving size set to the MasterCook default setting of 1. So nutritional data would assumethe entire recipe is one serving and report the data incorrectly. I have tired, as I edited therecipes, to correct the serving size if it was set to "1" to a reasonable serving size based on therecipes ingredient amounts. ------------------
  • 2. * Exported from MasterCook * "Milk" PuddingRecipe By : Kumar RamanathanServing Size : 4 Preparation Time :0:00Categories : Sweets East Indian Appetizers *Indian Desserts Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 cups lowfat rice milk 2 bananas -- pureed 2 teaspoons apple butter 2 tablespoons brown rice syrup 1/2 teaspoon ground cardamomChildren will love this pudding.Boil rice milk and reduce the heat to low. Stir the milk occasionally. Simmer the milk forabout 30 minutes until the milk is reduced by about 2/3 of its volume. Add banana pur‚e andapple butter. Add brown rice syrup and cardamom. Cool and keep in a refrigerator. Servechilled.Hints: Add dried fruits and 1/4 teaspoon pistachios or almonds or cashews for variety(optional). ------------------ * Exported from MasterCook * A Midsummer Nights DreamRecipe By :Serving Size : 1 Preparation Time :0:05Categories : Beverages *Indian Amount Measure Ingredient -- Preparation Method
  • 3. -------- ------------ -------------------------------- 1/2 cup orange juice 3/8 cup mango juice 1 1/8 teaspoons fresh lime juice 1/3 cup ginger ale ***TO GARNISH*** 2 cherries 3 orange slices 1 sprig mint leavesPOUR orange juice in an all purpose tulip (APT) glass. Add the mango juice and fresh lemonjuice, followed by ginger ale. Stir once. Garnish with cherries, orange slices and mint leaves. ------------------ * Exported from MasterCook * A Traditional Side DishRecipe By :Serving Size : 1 Preparation Time :0:00Categories : Dressings East Indian Appetizers *Indian Side Dish Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 tomato -- cubed 1 red onion -- sliced thin 1 fresh hot -- or mildly hot pepper -- sliced 1 ginger -- (some matchstick slices) 1 fresh lemon juice 1 salt to tasteIn a bowl add the veggies, some salt and squeeze lemon juice into the bowl. cover. let standin fridge for at least 1/2 hour before serving.tastes great with channa masala and roti or as the prime "chutney" with aloo parathas.
  • 4. ------------------ * Exported from MasterCook * Aam LhassiRecipe By :Serving Size : 4 Preparation Time :0:00Categories : Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup diced fresh mango 1/2 cup chilled orange juice 3 tablespoons clear honey 2 cups rich milk -- chilled 1 pinch garden rose petals -- optionalCombine mango, orange juice and sweetener in food processor. Blend for 1 1/2 minutes. Pour milk into processor and process till it has expanded and become frothy. Add the mangopuree. Process for about 1 minute. Pour into chilled glasses. Garnish with the rose petals ifso desired. Serve immediately. ------------------ * Exported from MasterCook * AamtiRecipe By :Serving Size : 1 Preparation Time :0:00Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup yellow gram dal
  • 5. 1 stalk curry leaves 1 bay leaf 3 cloves 2 green chillies 1/2 tablespoon coriander finely chopped 1 teaspoon black maharashtrian masala -- (refer masalas) 1/4 teaspoon garam masala 1/4 teaspoon dhania -- (coriander seed) -- turmeric powder salt to taste 4 cups water 1 tablespoon oil or ghee 1/2 teaspoon cumin & mustard seedsWash and soak dal for 15 minutes.Pressure cook till very soft (4 whistles).Cool cooker and remove. Drain water from dal and save.Grind dal to a fine paste either on stone or in a mixie.Mix with water and residual water of dal.Blend well till smooth.Heat oil in a deep saucepan. Add seeds, curry leaves, allow to splutter.Add slit chillies, cloves, bayleaf, and saute one minute.Make paste of masalas in 1/4 cup water.Add paste, fry further one minute. Add dal.Bring to a boil and simmer for 8-10 minutes.Add chopped coriander.Serve hot with puran polis (refer)Making time:30 minutes (excluding pressure cooking time)Makes: 5-6 servingsShelflife: Best fresh
  • 6. ------------------ * Exported from MasterCook * AappaRecipe By :Serving Size : 4 Preparation Time :1:00Categories : Breads *Indian Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 cups rice flour 1 slice bread salt to taste 1 teaspoon sugar 2 tablespoons toddy 4 cups coconut milkSOAK the bread in coconut water. Mix the rice flour, salt, sugar, toddy and bread soaked incoconut water to obtain a soft dough. Cover the dough with a muslin cloth and leaveovernight (for 12 hours) to rise. Add sufficient coconut milk to the dough and mix it to makea thick batter.Heat a small iron pan with side handles or a kadai. Grease it well with oil. Pour in about fivetablespoonfuls of the batter. Lift the pan with the side handles and give it a circular twist untilthe pan is coated right around with the batter. (Break an egg at this stage into the center of thehopper to make an egg hopper). Cover with a tight fitting lid and cook on low heat until thesides or border is crisp brown and lacy with a soft and cooked center.Serve with any of the sambals and hoddha. To prevent the hoppers from sticking to the pan,fry the yolk of an egg in the pan before preparing the hoppers. ------------------ * Exported from MasterCook * Abenaki Pumpkin CandyRecipe By : TriTownDeb@aol.comServing Size : 1 Preparation Time :0:00Categories : Candy Dressings Vegetables East Indian
  • 7. Appetizers *Indian Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 pounds pumpkin -- (2 to 3) 1 1/2 teaspoons baking soda 2 1/2 cups sugar 1/2 cup water juice and zest of 1 lemon -- (optional) 3 sprigs fresh cilantro -- (optional), (3 to 4)Peel and seed pumpkin and cut it into 2X4 inch strips. Stir baking soda into enough water tocover the strips. Add pumpkin strips and allow to soak 12 hours. Drain and rinse pumpkin inrunning water. Drop pumpkin strips into a pot of boiling water and cook until tender, but notsoft. Remove the pumpkin strips and crisp in a bowl of ice cold water, then drain. Combinesugar with 1/2 cup water, lemon juice and cilantro in a saucepan. Heat, stirring, until sugar isdissolved, then boil slowly, without stirring for 10 min. Add pumpkin strips, cover the pot,and simmer for about 20 min, until syrup is thick and strips are brittle. Spread candy out on arack or on a wax paper-covered tray to dry for at least 10 hours. Roll in additional sugar ifdesired and store in an airtight container. ------------------NOTES : Makes about 1 pound. * Exported from MasterCook * About PulsesRecipe By :Serving Size : 1 Preparation Time :0:00Categories : Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 info below
  • 8. Ismael Merchant writes: "Food helps us establish or cement relationships with other people,and this is the aspect of cooking I find most enjoyable. You can do without many things inlife, but not food and the enjoyment of eating - unless, of course, you become an ascetic or afakir and become radically self-sufficient. I could never become a hermit because of missingthe deep feeling of accomplishment and communion I have when preparing a meal forfriends."The recipes in this section [Chapter 11, Pulses] are made with pulses (dried lentils, beans,and peas) which nearly every culture uses in it cooking and which appear at nearly everyIndian meal. There are many different varieties, and it is fun discovering the different sortsavailable from Indian shops. They all have their own particular qualities, which you willlearn about as you experiment with them. However, there are some general guidelines."All pulses should be picked over carefully to remove any small stones, papery husks, andstems, then washed and drained. Except for the familiar whole green European lentils, mostof the whole pulses need overnight soaking covered by about three times their volume of coldwater. Because whole Indian pulses are generally smaller than the ones used in the West,most of them need only two hours soaking before they are ready to cook. If they have beenhulled and/or split as with masoor dal, you can dispense with presoaking altogether. Theexception, and naturally there is one, is with kabli and kala chana. Like their Westerncounterparts, these chick-peas need up to twelve hours presoaking." "This being said, toavoid indigestion be sure to cook the prepared pulses in fresh water until they are tender.Undercooked pulses are bad news."Some of the most common kinds of pulses used in Indian cooking are as follows: Chana dal (or gram dal) are hulled and split chick-peas. Deep yellow in color, these pulsesdo not need soaking before cooking." "Kabli chana are yellow chick-peas. Unhulled andbeige in color, they need overnight soaking before cooking."Kala chana are small brown or black chick-peas. Like kabli chana, they require longpresoaking and cooking to become tender."Continental masoor are whole greenish-brown lentils. Flat and oval-shaped, they originatedin the West and were adopted by India, so they should already be fairly familiar to you. Theydo not need presoaking." "Masoor are brown Indian lentils. Whole but smaller thancontinental masoor, they do not require presoaking."Masoor dal are split masoor which are tiny and salmon- pink because they have also beenhulled. They do not need presoaking and turn yellow when they cook."Moong beans (or hari dal) are dark green, small, and slightly cylindrical in shape. They need2-4 hours soaking before cooking, but if oversoaked they will sprout and become moongbean sprouts so familiar in the West." "Moong dal chilka are split moong beans, green on oneside and pale on the other. They do not need presoaking."Moong dal are split, light yellow, and rectangular in shape because they are hulled. They donot need to be soaked before cooking.
  • 9. "Toor dal (or arhar dal) are a hulled, split pulse, a little larger than chana dal. Dull andyellow-colored, they do need presoaking." "Urid (or black matpe) are small, dull, and black,similar in size and shape to moong beans. They must be presoaked."Urid dal are split urid that do not need to be soaked before cooking."Washed urid dal are off-white because they have been hulled and washed as well as split.They do not require presoaking." "This list may seem long and overwhelming, but I suggestthat you begin your experience in dal cooking with only one or two types of pulses first.Stick to the same type until you are familiar and quite confident with it. Then add another toyour repertoire and so on. I would suggest you start with continental masoor, which is themost common kind, or possibly chana dal or masoor dal."From "Ismail Merchants Indian Cuisine" by Ismail Merchant. New York: Simon andSchuster, Inc., 1986. ISBN 0- 671-68477-9. Pp. 195-197. ------------------ * Exported from MasterCook * Achar GoshRecipe By :Serving Size : 1 Preparation Time :0:00Categories : Curry Lamb *Indian Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound lamb, cut into chunks 1 teaspoon chile powder (more to taste) 1/2 teaspoon turmeric 1/2 teaspoon mustard seeds 1/3 teaspoon onion seeds 1/2 teaspoon fenugreek seeds 2 teaspoons ginger-garlic paste 1 teaspoon dry mango powder 4 tablespoons oil 2 lemons salt to taste
  • 10. Heat oil in a pan, add lamb pieces, salt, ginger-garlic paste and cook until all the waterevaporates. Take half of mustard seeds and fenugreek seeds, blend them to a fine powder, andadd to the lamb pieces. Also add dry mango powder, garam masala to the pieces and removefrom heat.Heat a little oil in another pan, fry remaining fenugreek seeds, mustard seeds, onion seedsand 1/2 tsp. chile powder. Add this to the above lamb pieces. Add lemon juice to the piecesto increase the flavor.Serve with plain rice. ------------------ * Exported from MasterCook * AdaiRecipe By :Serving Size : 6 Preparation Time :0:00Categories : Curry Dals South Indian Vegetarian East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup rice 1/3 cup urad dal 1/3 cup chana dal 1/3 cup yellow split peas 1 teaspoon salt 1 teaspoon red chile powder 1 large onion -- (opt) 1 carrot -- (opt) 1/4 cup coconut -- grated (opt)Mix rice, chana dal, urad dal, and yellow split peas in a large vessel. Soak in a lot of water forabout 2 hours.Grind the soaked mixture with chile powder and salt coarsely, without adding much water.Ferment for about 3 - 4 hours, then refrigerate or freeze. In cold weather, the fermentingprocess might take longer, and it might be a good idea to ferment in an oven (the pilot lightwill keep the mixture warm).Add either onions (finely cut), carrot (grated) or coconut before preparing.
  • 11. Freezing Notes: If freezing, only ferment for about an hour. The mixture will have to be leftout for a while before being ready to use.Rajeev Krishnamoorthy ------------------ * Exported from MasterCook * Adai (savory Indian Pancakes)Recipe By : Nalini GanapatiServing Size : 1 Preparation Time :0:00Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup mixture of dhals* 2 cups long grained rice salt -- to taste* (use any combination of tur dhal, chana dal or even split yellow peas)Wash and rinse the dhals and rice thoroughly. When the rinse water runs clear, soak the dhalsand rice together in a bowl with fresh water for a couple of hours. Drain the dhal-rice mixtureand grind into a somewhat coarse mixture in a blender using water when necessary. Emptythe batter into a bowl, add some salt and let it rest for at least an hour. You could also let itferment overnight if you like a sourdough tang in your pancakes.To make the pancakes, heat a non-stick/well-seasoned cast iron skillet on a moderate stove. Ifa few drops of water bounce off the pan, the pan is hot enough and you can proceed to makethe pancakes. Drop a ladleful of the prepared batter in the center of the pan and with the backof the ladle, swirl the batter from inside to outside to form a thin round pancake. Wait till thetop looks dry, wait another minute if you like them crisp and flip to cook the other side.Remove onto a plate and eat immediately with a nice coriander chutney. (Continue preparingpancakes in the same way, till you run out of batter and/or chutney.The batter will also keep in the fridge for almost a week and you can prepare the pancakeswhen the mood strikes you.
  • 12. Variation: Can add finely chopped onions/jalapenos/spinach/ginger/a few cumin seeds,anything you fancy, to the batter before making the pancakes. You will however not be ableto make neat circular pancakes. Instead, you will end up with (tasty) irregular shaped ones.. ------------------ * Exported from MasterCook * AdrakRecipe By :Serving Size : 4 Preparation Time :0:00Categories : Dressings East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 tablespoons grated fresh ginger 4 cups stock or water 3/4 teaspoon salt 1 tablespoon cumin seeds -- toasted 1/2 teaspoon black pepper one lemon -- juice of fresh coriander leavesPut grated ginger and stock into a pot and bring to a boil. Simmer 30 minutes till the waterhas reduced by half. Add salt, cumin and pepper. Simmer for another 2 minutes. Squeeze inlemon juice and garnish with coriander.Excellent as a cold remedy and as a starter to an Indian meal.Bruce Cost, "Ginger East to West" ------------------
  • 13. * Exported from MasterCook * Ahad-E-ChangeziRecipe By :Serving Size : 4 Preparation Time :0:40Categories : Lamb *Indian Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 leg of kid lamb 2 cups jamun vinegar 2 tablespoons ginger-garlic paste salt and black pepper powder to taste 2 tablespoons oil -- (30 ml) 1 carrot -- chopped 2 onions -- chopped 2 teaspoons chile powder 2 teaspoons chaat masala powderCLEAN the baby lamb leg and dry well. Mix jamun vinegar, ginger-garlic paste, salt, pepper,chopped onions, carrot and chile powder. Apply to the leg and keep aside for six hours, sothat the lamb meat absorbs the flavor and taste of the marinade. Put the baby lamb leg on askewer (sheekh) and cook in a clay oven (tandoor) for 20 to 25 minutes or until done. Seasonwith salt and chaat masala powder.Serve hot along with greens and onion rings. ------------------NOTES : Tender lamb leg roasted and seasoned with chaat masala powder * Exported from MasterCook * Akbari Murg-bhatRecipe By :Serving Size : 1 Preparation Time :0:00Categories : East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 kilogram chicken cut into 6 to 8 good pieces
  • 14. 2 cups chicken stock prepared from balance -- spices 1/2 teaspoon pepper salt 6 tablespoons ghee or oil 1 capsicum sliced 3 onions -- chopped fine 3 cloves garlic -- crushed 2 bay leaves 1/2 teaspoon chilli powder 1/2 teaspoon powdered saffron 2 cups good quality rice250 gram green peas.Wash and dry chicken pieces. Rub them with pepper and salt and keep itaside for 10 minutes.Heat ghee in a thick pan and fry chicken over gentle heat in two batchesturning them once. Fry until lightly and evenly browned. Remove thepieces and keep aside.Now in the same ghee, fry onion, garlic, capsicum and bay leaves, sauteuntil onion softens. Add rice with salt and fry, stirring continuously,until lightly browned. Add tomato purree, chicken broth and saffron.Place chicken pieces over this mixture and bring it to a gentle boil.Cover lightly and cook.If possible, then bake it in an oven of 350 degree F for 1 hour. Removeit from oven, uncover, sprinkle a little water and put in peas. Cover andbake for 20 minutes more until peas are cooked and no moisture is left.Wait awhile before serving.Converted by MC_Buster. ------------------ * Exported from MasterCook * All Purpose PoorisRecipe By :Serving Size : 1 Preparation Time :0:00Categories : Snacks Breads
  • 15. *Indian Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 cups wheat flour 1 tablespoon ghee 1 tablespoon curds salt to taste warm water for kneading ghee to deep frySieve salt and flour together. Add ghee and curds and mix well. Add warm water little bylittle to knead dough. Make a soft pliable dough. Keep covered with a moist cloth for 10minutes. Make small apricot sized balls. Roll into thick puries (4"diam. or as desired) someat a time.Deep fry in hot ghee. Allow to puff up, flip and fry other side till light golden. Drain andserve hot and puffed. As name suggests, serve with any accompaniment. Curds or curries ormango pulp(aam ras) or pickles or vegetables. To pack for travelling, cool, pile, lightlycompress with hand and pack in foil. Accompany with pickles.Makes:30-35 puries Shelf-life: 2-3 daysVariations: * Sprinkle a few seeds of sesame, ajwain or cumin over puris and press verylightly before puffing. This will give a festive look to the puries. * To make mildly spicedpuries, add 1/2 tsp. pepper powder to dough while sieving. ------------------ * Exported from MasterCook * Alloo Masala ChaatRecipe By :Serving Size : 1 Preparation Time :0:00Categories : Snacks East Indian Appetizers *Indian Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 kilograms Potatoes 3 Tomatoes 4 Green Chillie 1 1/2 oz Anardanna 1 ounce Ginger
  • 16. 2 tablespoons Chaat Masala For the Chaat Masala 1 teacup Slightly roasted coriander seeds 1/2 teacup Red Chillies 1 teacup Roasted cumin seeds 1 teacup Amchur powder 1 tablespoon Black pepper 1 3/4 teacup Salt 2 tablespoons Black salt Apinge Ajwain 2 teaspoons Chilli powde 2 teaspoons Dhanageera powder 6 tablespoons Oil - Salt - to taste Coriander for decorationGrate the tomatoes.Slice the ginger.Boil the potatoes and cut into big pieces. Apply the chaat masala,dhanageera powder chilli powder to the to the potatoes.Roast the Anardanna and powder them.Heat the oil in a vessel. Add the grated tomatoes and cook for three tofour minutes. Add the ginger and cook for two minutes. Be sure the oilseparates form the tomatoes Add the green chillies and ajwain and fryagain.Add the potatoes and cook on a slow flame.At the powedered anardanna and salt.Serve hot, garnished with chopped coriander.Converted by MC_Buster. ------------------ * Exported from MasterCook *
  • 17. Almond-pistachio Saffron Curry Sauce - N. IndiaRecipe By : Laxmi HiremathServing Size : 2 Preparation Time :0:00Categories : *Indian Appetizers East Indian Curry Sauces Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup raw unblanched almonds 1/2 cup shelled -- unsalted raw - pistachio nuts 2 tablespoons butter or mild vegetable oil 1 large onion -- peeled and grated 1/2 teaspoon ground coriander 1/4 teaspoon mace 1/2 teaspoon freshly ground white pepper 2 green cardamom pods -- husked, - ground 1/2 teaspoon cayenne pepper 1 pinch nutmeg 1/2 teaspoon saffron threads * 2 cups heavy cream 3/4 teaspoon salt -- or to taste* soaked in 2 tablespoons hot waterServe this smooth sauce on grilled meat or chicken breasts. One recipe will be enough forabout 1 1/2 pounds of cooked meat. For an exotic twist on an old standby, simmer 1 1/2Pounds of your favorite meatballs in it for 15 minutes.Combine almonds and pistachios in a 10-inch frying pan and dry-roast over medium heat for8 to 10 minutes. Place in a blender or a food processor and reduce to a powder. Set aside.Heat butter in a heavy 2-quart saucepan over medium-high heat. Add onion and cook untillightly browned. Stir in spices and cook until fragrant, about 1 minute. Stir in saffron, cream,salt and powdered nuts.Bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally, until sauceis thick enough to coat the back of a spoon, 12 to 15 minutes.Makes 2 1/2 cups.
  • 18. ------------------ * Exported from MasterCook * Aloo (potato) BhajeeRecipe By : (c)David Smith 1998Serving Size : 1 Preparation Time :0:00Categories : Vegetables East Indian Appetizers *Indian Potatoes Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 pound potatoes -- (boiled in water -- with their skins on until just soft -- then left to get -- cold) 1 medium onion 3 tablespoons vegetable oil 1 clove garlic -- crushed 1/2 teaspoon cumin seeds 1/2 teaspoon black mustard seeds 6 thin green chiles -- (to 10) (deseeded), -- coarsely Sliced 1/2 teaspoon ground ginger 1/2 teaspoon turmeric 1/4 teaspoon hot chile powder 1 teaspoon ground coriander seed salt -- to tasteThis is a dry, fried curry made with potatoes, onions and green chiles. You need to rememberto cook the potatoes well in advance and let them get cold. From then on the dish is prettyeasy. As usual, you can have the chile heat as high as you like by adding the seeds or morechiles or more chile powder. I like this curry very hot and I just add lots of chile flesh whichalso gives the curry a lovely colour.1. Remove the skins from the potatoes and cut into approximately 1" dice (i.e. quite large).2. Cut the onion in half down through the growing tip to the root end. Cut each half into 1/8"thick slices.3. Heat the oil in a large pan over a high heat.4. Add the onion slices, cumin and mustard seeds and stir for a few minutes.5. Add the crushed garlic and chiles, stir and fry for a minute then turn the heat down to low.
  • 19. 6. Add the ginger,turmeric, chile powder and coriander and cook for 10 minutes.7. Add the diced potatoes and salt. Mix gently until the potato pieces are covered in oil andspices. Cook on a low heat for another 15 minutes stirring very gently (so as not to break upthe potatoes) from time to time.8. Serve garnished with more sliced green chiles. ------------------ * Exported from MasterCook * Aloo (potato) TikkiRecipe By :Serving Size : 1 Preparation Time :0:00Categories : East Indian Appetizers *Indian Potatoes Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- ***for crust*** 7 potatoes boiled -- peeled, mashed (7 to 8) 1/2 teaspoon turmeric powder 3 green chillies grouned 1/2 teaspoon punjabi garam masala 1/2 cup bread crumbs salt to taste ***for filling*** 1 cup channa dal cooked & drained 1 teaspoon ginger grated 1 teaspoon garlic grated 3 green chillies finely chopped 1/2 teaspoon cuminseed powder 1 teaspoon coriander salt to taste oil for shallow fryingFor crust:
  • 20. Mix all ingredients together thouroughly. Keep aside.For filling:Mash cooked dal coarsely with hands.Mix in all other ingredients.To proceed:Take a tbspful of potato mixture, spread on palm. Place a teaspoonful of dal mixture in centre.Roll so as to keep dal mixture inside and potato out. Press gently into rounded flattish patties.Shallow fry on a griddle, drizzling oil to crispen crust.Serve hot with tamarind chutney and green chutney or with tomato ketchup.Making time: 30 minutesMakes: 10-12 pattiesShelflife: Best fresh ------------------ * Exported from MasterCook * Aloo Achaar (Nepal Potato Salad)Recipe By :Serving Size : 1 Preparation Time :0:00Categories : Potatoes Vegetarian *Indian Salads - Dressings Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 medium size waxy boiling potatoes 4 tablespoons ground roasted sesame seeds 3 tbs. lemon juice -- (fresh squeezed) (3 to 4) 1 teaspoon salt
  • 21. 1 or more hot green chiles -- finely minced (*) 4 tablespoons sesame oil 2 teaspoons vegetable oil 1 pinch ground asafetida 8 whole fenugreek seeds, up to 10 3 tablespoons cilantro -- minced(*) Use as many chiles, like jalapenos, as you can stand. If you cant tolerate hot, spicy food,2 or 3 Tbs. green bell pepper can be substituted.Boil the potatoes in a big pot. Meanwhile, combine the chiles (or green pepper), salt, lemonjuice and ground roasted sesame seeds in a non-metallic bowl. (By the way, roasted sesameseeds can be found as "iri goma" in Oriental markets. I dont know if you can get themalready ground up.) Add the sesame oil just a little at a time and mix in with a wire whisk.Using a metal ladle or a small butter warmer, heat the vegetable oil by holding it over heat.When quite hot, add the asafetida powder and fenugreek seeds. The fenugreek seeds will startto darken in the hot oil in just a few seconds... when this happens dump it all into the bowl.Mix well, then add the cilantro (Chinese parsley) and mix some more. Check yourseasonings.When the potatoes are done, drain and peel while hot (holding with a fork if you need to.) Thepeel should slide right off. Cut into 3/4" dice and add to the bowl of dressing. Gently mix tocoat all the cubes and finally adjust your seasonings if needed. Let cool, cover andrefrigerate.You can eat this after a couple of hours, either cold or room temperature. However, itssupposed to be much better the next day. It keeps for up to 4 days refrigerated.Inspired by Madhur Jaffreys "World of the East Vegetarian Cooking."By Sharon Raghavachary ------------------ * Exported from MasterCook * Aloo ChaatRecipe By :Serving Size : 1 Preparation Time :0:00Categories : Curry Potatoes Vegetarian *Indian Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 potatoes -- peeled
  • 22. oil -- for frying 1/2 teaspoon red chile powder 1 teaspoon roasted cumin powder 1 teaspoon chaat masala tamarind chutney mint chutney chopped coriander leaves -- for garnish ***OPTIONAL GARNISH*** chopped onion tomatoes -- julienne fresh pomegranate seedsDice potatoes into a fairly large dice - 3/4 to 1 inch cubes.Heat oil in a wok and deep fry potatoes, until golden brown and cooked through. Drain onpaper.In a bowl, place the fried potatoes and toss with red chile powder, cumin powder, chaatmasala.Add mint chutney, tamarind chutney according to taste and toss to coat evenly.Serve, with toothpicks, in individual bowls, garnished with coriander leaves. You can alsoadditionally garnish with chopped onion, tomato julienne or pomegranate seeds. ------------------ * Exported from MasterCook * Aloo Chana Chaat - 1Recipe By :Serving Size : 4 Preparation Time :0:10Categories : Potatoes Vegetarian *Indian Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 cups boiled chickpeas -- (kabuli chana) 2 boiled potatoes -- cut into pieces 2 tomatoes -- chopped 1/2 teaspoon lemon juice 1/2 teaspoon finely chopped green chiles 1 teaspoon chaat masala 1 tablespoon chopped cilantro salt -- to taste
  • 23. This sweet-sour salad is a combination of potatoes and chick peas.1. Mix all the ingredients very well.2. Store in the refrigerator.Serve cold.Preparation time : 10 minutes. No cooking.Serves: 4 to 6 ------------------ * Exported from MasterCook * Aloo Chana Chaat - 2Recipe By :Serving Size : 1 Preparation Time :0:00Categories : Curry Potatoes Vegetarian *Indian Salads - Dressings Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 boiled potatoes -- peeled and diced 1 can chick peas -- drained 1/2 teaspoon red chile powder 1 teaspoon roasted cumin powder 1 teaspoon chaat masala 2 green chiles, deseed -- finely chopped 2 tablespoons chopped coriander leaves 1 small onion -- finely chopped 1 medium tomato -- (deseeded), chopped 1 lemons -