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  1. 1. Click Here to Go to Recipes
  2. 2. Savor our FREE Indian Recipes Cookbook! Youre welcome to use and print this book - as you like - for personal, non-commercial, purposes. Share the book or favorite recipes with family and friends via email or by making printed copies for them. ENJOY! This Cookbook is an international cultural collaboration from Farewell The and "Farewell The Winterline" FREE bi-monthly Email Newsletter Personal Stories & Recollections from people whove lived or are living in India & Pakistan, along with readers recipes, thoughtful articles, resources for those interested in writing their own autobiographies, and more. Click here to SubscribeLiving in the ancient cultures of the Indian subcontinent, one walks in the footsteps ofgreat saints and world conquerors...Stanley Brush, a marvelous story-teller, weaves the historical & cultural context into thefabric of his tale. His unusual upbringing in India is described in an engaging, conversationalstyle sparked with a twist of wry wit. Visit the "Farewell The Winterline" Book Website with Chapter Excerpts, Photos & Maps: Receive Delicious Recipes in Your Email...FREE! Subscribe to the VJJE Recipe Weekly and try new recipes each week. Its FUN! Click here to Subscribe Browse our collection of 100,000 International Recipes as well as the Culinary Education Center and Wine Cellaret. Or visit E-Cookbooks Website at: http://www.e− Pass along this e−cookbook to a friend ... Show them you have good taste! Go to the RECIPES! >>> Copyright© 2002 by e− and Chipkali Creations, All Rights Reserved. e− is a Division of VJJE Publishing Co. 9121 Riverside Road Clay, NY 13041 Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  3. 3. Table of ContentsAlu Began 5 Kalakand 25Bhakari 6 Lamb Braised in Yogurt and Cream 26Bhel Puri 7 Mango Chutney 27Bhindi Dopeaza 8 Masala Parathas 28Butter Chicken 9 Masoor Dhal & Onions 29Carrot Pudding 10 Naan 30Cauliflower Soup 11 Okra Curry 31Cheela Tomato 12 Onion, Tomato & Cucumber Raita 32Chickpea Curry 13 Paneer Cheese 33Chicken Tikka 14 Peas Pulao 34Chicken Curry 15 Poha 35Cilantro Chutney 16 Prawn Patia 36Deep Fried Indian Pastry 17 Rice Pudding 37Ekoori 18 Saffron Pilaf 38Fish Curry with Mustard 19 ShrimpCurry 39Fried Bread Puffs 20 Silken Chicken 40Ghee 21 Tandoori Chicken 41Green Moong Dhal 22 Tomato Chutney 42Green Beans 23 Yogurt Mint Drink 43Gulab Jamun 24 Bandarpunch Peak in the Garwahl Himalayas Check Out Our Greeting Card Designs Woodstock School Lyre Tree Quilt at the Farewell the Winterline Store Brahma Bulls Folk Art Card < Prev Next > Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  4. 4. < Prev Next >Alu Began1 lb. potatoes (alu)1 lb. eggplant (began)2 medium onions, chopped1/4 tablespoon ginger paste or powder1/4 teaspoon garlic paste or powder2 medium tomatoes1/4 teaspoon cumin powder Chapter 1- Farewell the Winterline1/4 teaspoon turmeric powder1/4 teaspoon coriander powder A 5-month-old Stanley held high in the arms, close to theSalt to taste loving face of my first ayah, Marrimma.3 tablespoon oil She was a family servant from the1/2 cup chopped cilantro Telugu speaking region of south India.Cut potatoes, eggplant and tomatoes in small cubes. A family anecdote recalled the awestruck remark by a now-forgottenHeat the oil in a pan. Fry the onion for 1 minute. Add relative who, upon seeing this picture for the first time, remarked about howgarlic, ginger, cumin, turmeric and coriander; mix much Helen (my mother) had changed!together for 2 minutes. Add potato and eggplant, andcook for 13 to 15 minutes. Add tomato, and cook for 3minutes. Sprinkle with cilantro. Serve hot with nan, pitabread or rice.< Prev Next > Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  5. 5. < Prev Next >Bhakari2 cups whole.wheat flour1 teaspoon salt2 tablespoons vegetable oil1/4 cup milk1/2 cup waterCombine the flour, salt, oil, milk, and half the waterin a bowl. Mix using a wooden spoon or fingers. Addmore water, 1 tablespoon (15 ml) at a time until thedough forms a ball. Knead the dough with lightlyoiled hands for 10 minutes. The dough should befairly firm. Allow the dough to rest, covered with adish cloth, for 15 minutes.Divide the dough into 4 to 6 pieces. Roll each pieceinto a round 1/4 inch thick. Heat a flat griddle orlarge skillet over moderate heat. Cook the dough, onepiece at a time, pressing it down occasionally with aspatula, until cooked and lightly browned on thebottom. Turn the dough and repeat. The dough mayballoon slightly during cooking. Repeat withremaining pieces of dough.Makes 4 to 6 pieces.< Prev Next > Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  6. 6. < Prev Next > Among Khargpur friends one stoodBhel Puri out– Lewin Brown.2 cups puffed rice1 cup cooked chickpeas2 medium potatoes, cooked, peeled and cubed1 small onion, finely chopped2 oz. crushed potato chips2 oz. salted peanuts1 tbsp. tomato sauce1/2 tsp. salt or to taste Chapter 2 - Farewell the Winterline A letter postmarked 5 Apr 40 with Lewin Brown´s signature profile (a very good likeness) to match George VI´s profile on the stamps.Mix the puffed rice, chickpeas, potatoes, onionsand peanuts. Add tomato sauce, mix well and He was much older, but that didnt matter. He wasthen sprinkle salt and the sev/potato chips. The a talented artist and performer and a relaxed, good humored person. We spent hours at Lewins place,mixture must be made immediately before catching up on gossip and enjoying his art, including beautiful books which featured theserving, or the puffed rice will turn soggy. undraped female form, as the delicate expression put it. Lewin did very good portraits in oil. Lewin was a devotee of American movies, many which he saw from the film projection booth at the Institute. His job was to letter and draw in India ink the glass-slide announcements which were projected on the screen during the intermission in the program. He expertly dashed them off at a small table in the booth. Lewin mastered many of Fred Astaires dance routines, which he incorporated into his own presentations. He was also a fine dancer in the Kathakali school of Indian classical dance–a remarkable celebration of his heritage at a time when Anglo-Indians found its public acknowledgment difficult. Looking back, it is clear that he was one of those rare individuals who expand beyond conventional limits. Lewin & Irene during a delightful visit at their London home. (1966) Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  7. 7. < Prev Next >Bhindi Dopeaza1 lb. okra2 medium onions, chopped1/4 teaspoon garlic paste or powder1/4 teaspoon coriander paste or powder1/8 teaspoon cumin3 large tomatoes2 tablespoon oil1/2 cup chopped cilantroCut the tip and the very bottom from the okra just toclean it, but do not slice. Heat oil in a pan over mediumheat. Add onion and cook for 3 minutes. Add allingredients except okra, tomato and cilantro. Cook for 3minutes. Add okra, then cook for 6 to 8 minutes. Garnishwith tomato and cilantro. Serve with rice, naan or pitabread.< Prev Next > Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  8. 8. < Prev Next >Butter Chicken3 lbs. chicken drumsticks/ thighs/ sliced breast pieces1 tbsp. oil1 tsp. ginger paste1 tsp. garlic paste Chapter 3 - Farewell the Winterline3 tsp. chilli powder (optional) Woodstock School - The high school and Parker Hall auditorium on1 cup yogurt or buttermilk the upper level. The steps, referred to as "Jacob´s Ladder," rise past1 cup sour cream terraces where we cultivated class gardens and were awarded prizes1/2 tomato puree for the good ones. Cosmos was about the only flower we could get to4 oz. butter grow.6 cardamoms6 cloves2 sticks cinnamon3 tsp. salt or to tasteHeat the oil in a large saucepan. Fry the ginger, garlic,cardamoms, cinnamon and cloves on medium low heatfor a minute, and add the chicken with the yogurt orbuttermilk, tomato puree, sour cream, chilli powderand salt. Cook on medium low heat, stirringoccasionally, for half an hour, keeping the saucepancovered with a lid. Add butter before serving.< Prev Next > Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  9. 9. < Prev Next >Carrot Pudding(Gajar Ki Kheer)4 cups milk2 tablespoons long.grain rice2 cups firmly packed peeled and grated carrots1/2 cup granulated sugar2 tablespoons slivered blanched almonds1/2 teaspoon ground cardamom1 teaspoon rose water (optional)1/4 cup heavy cream1/4 cup chopped pistachiosCombine the milk and rice in a large, heavy saucepanand bring to a boil over moderate heat, stirringfrequently. Reduce the heat and cook uncoveredat a slow boil for 20 minutes, stirring frequently.Add the carrots and continue cooking uncovered for 15minutes, stirring frequently. Add the sugar and almondsand cook an additional 10 minutes, stirring frequently,until the mixture begins to stick to the bottom of the pan.Remove from the heat and allow to cool to roomtemperature. Stir in the cardamom, optional rose water,and cream. Chill thoroughly. When chilled, the puddingshould have a consistency slightly thinner than ricepudding, but it should not be runny. Add a little milk if itis too thick. Serve garnished with chopped pistachios.< Prev Next > Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  10. 10. < Prev Next >Cauliflower Soup(Gobhi Shorba)1 quart milk2 oz. cashews finely chopped Chapter 3 - Farewell the Winterline1 tablespoon butter2 cups water The Boys´ Hostel with Woodstock10 oz. cauliflower floweretes cut into cubes spring & falls in the background, the source of fresh water for the1 teaspoon sugar swimming pool on the other side of the building. The senior boys hadsalt to taste their beds on the upper verandah. The near wing housed faculty. Thefreshly ground pepper to taste photo might have been taken by John after the end of the senior year in December 1937 at a moment of unusual quiet - not a single person inHeat cauliflower, cashews, water and milk over low sight!flame for 15.20 min. Let it cool. Blend the mixture.Add salt, sugar and pepper. Boil the mixture. Stir inthe butter near boiling point. Serve immediatelygarnishedwith coriander leaves.< Prev Next > Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  11. 11. < Prev Next >Cheela Tomato1 pound tomatoes, peeled and pureed1 pound besan or gram flour4 green chillies, minced1 small bunch of coriander leaves, minced1 teaspoon til (sesame seeds)1 teaspoon turmeric powderSalt and chilli powder to taste6 teaspoons sugar1. Form a soft batter by mixing together all the aboveingredients.2. Heat a griddle (tawa) to smoking. Then lower the heatand grease it well with ghee.3. Put 1/4 cup of batter on it and spread it into a thin evenround shape. When the undersides turn golden, put alittle more ghee around the edges and turn over.4. Remove from heat when both sides turn golden brown.Serve piping hot with green chutney.< Prev Next > Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  12. 12. < Prev Next >Chickpea Curry(Chole Masale)1 lb. canned chickpeas1 large potato, cooked and cubed1 tbsp. oil1 large onion, pureed This wonderful painting by Malcolm1 large tomato, pureed Swing looks over the lower part of the Woodstock School estate and1 tsp. ginger paste the Mussoorie hills [towards the plains below]1 tsp. garlic paste1/2 tsp. each cumin, coriander, turmeric and chilli powders. This image is available as a greeting card at the Farewell the Winterline1 tsp. salt or to taste online store.Cilantro/coriander leavesHeat oil in a non.stick frying pan (or skillet) and fry theonion and tomato, ginger and garlic pastes, cumin,coriander, turmeric and chilli powders together for acouple of minutes. Add the potatoes and chickpeas and1/2 cup of lukewarm water and cook until done.Garnish with cilantro/coriander leaves.< Prev Next > Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  13. 13. < Prev Next >Chicken Tikka1 1/2 lbs. chicken breast; boneless and skinlesssSalt; to taste1 teaspoon chile powder1 teaspoon coriander seeds, ground2 tablespoons lime juice2 garlic cloves1 teaspoon grated fresh ginger2 tablespoons oil2/3 cup yogurtlime slices; to garnishRinse chicken, pat dry with paper towels and cut into3/4.inch cubes. Thread onto short skewers. Put skeweredchicken into a shallow non.metal dish. In asmall bowl, mix together yogurt, ginger root, garlic, chilepowder, coriander, salt, lime juice and oil. Pour overskewered chicken and turn to coat completelyin marinade. Cover and refrigerate 6 hours or overnightto allow chicken to absorb flavors.Heat grill. Place skewered chicken on grill rack and cook5 to 7 minutes, turning skewers and basting occasionallywith any remaining marinade. Serve hot,garnished with lime slices.< Prev Next > Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  14. 14. < Prev Next >Chicken Curry2 lb. chicken pieces2 onions, chopped or pureed2 tsp. ginger paste2 tsp. garlic paste1 tsp. turmeric powder1 tsp. chilli powder Chapter 4 -Farewell the Winterline1 tsp. cumin powder1 tsp. coriander powder Dumpy Stag Beetle1 tomato, pureed Very dangerous was the shinyblack1 tsp. salt or to taste "dumpy" with its short curved pinchers. Its reputation was that,Cilantro/coriander leaves once fastened to your finger, it would never let go! I didnt test it.1 tbsp. oilHeat oil in a saucepan and fry the onions, ginger andgarlic, together with cumin and coriander powders andcilantro/coriander leaves for five minutes on low heat.Add tomato, chicken, turmeric and chilli powders andsalt together with half a cup of lukewarm water andcook on medium low heat for half an hour, keeping thesaucepan covered with a lid.< Prev Next > Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  15. 15. < Prev Next >Cilantro Chutney(Chutni Gashneetch)1 cup snipped fresh cilantro1/4 cup lemon juice2 tablespoons snipped fresh mint leaves or 1 1/2 teaspoons driedmint leaves1 teaspoon chopped gingerroot1/2 teaspoon salt1/4 teaspoon pepper1/8 teaspoon ground red pepper1 green jalapeno pepper, seeded and coarsely chopped1/2 small onion, cut upPlace all ingredients in blender container or foodprocessor. Cover and blend on high speed, stoppingblender to scrape sides occasionally, until smooth,about 1 minute.< Prev Next > Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  16. 16. < Prev Next >Deep Fried Indian Pastries(Samosas)Pastry2 tablespoons butter or margarine1 tablespoon shortening2 cups all.purpose flour1/2 teaspoon salt1 egg yolk1/2 cup cold waterCut margarine and shortening into flour and saltuntil mixture resembles fine crumbs; stir in eggyolk. Sprinkle in water, 1 tablespoon at a time,tossing withfork until all flour is moistened and pastry almost Chapter 5 - Farewell the Winterlinecleans side of bowl. Gather pastry into a ball;knead on lightly floured cloth.covered board until Easter 1931 - On the front steps at 1051 Vance Avenue, Coraopolis PA (which wesmooth, about 1 minute. called Cory-op- o-pop-o-lis for fun!) Back row: Grandmother Humphrey andFilling Mother (Helen Humphrey Brush), Middle row: Jean Humphrey, John & me (the author) with Frances in front..1 lb. ground lamb or beef1 medium onion, finely chopped1 clove garlic, finely chopped1 teaspoon salt1/2 teaspoon ground coriander1/4 teaspoon ground cumin1/4 teaspoon ground ginger1/4 teaspoon pepperVegetable oilChutneyCook and stir lamb or beef, onion and garlic in10.inch skillet until meat is light brown; drain. Stirin salt, coriander, cumin, ginger and pepper. Cool.Divide pastry into fourths. Cover with damp towelto prevent drying. Roll one fourth into 12.inchcircle (dough will be springy and may be slightlydifficult to roll).Cut into 4.inch circles; cut circles into halves.Moisten edges with water. Place 1 teaspoon fillingon each half circle. Fold pastry over filling toform triangle. Press edges to seal securely. Repeatwith remaining pastry.Heat 1 to 1 1/2 inches of oil to 375oF. Fry about 5pastries at a time until light brown, turning 2 or 3times, 3 to 4 minutes; drain. Keep warm in a200oF oven.Serve warm with chutney.Makes about 60 pastries.< Prev Next > Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  17. 17. < Prev Next >Ekoori3 tablespoons butter or vegetable oil1 small onion, finely chopped1/2 teaspoon peeled and finely grated ginger1 fresh hot green chile, finely chopped1 tablespoon finely chopped coriander1/8 teaspoon ground turmeric1/2 teaspoon ground cumin1 small tomato, peeled and chopped6 large eggs, lightly beatenSalt and pepper to tasteMelt butter in a medium size nonstick frying pan over amedium heat. Add the onion and saute until soft. Addginger, chile, fresh coriander, turmeric, cumin andtomato. Stir and cook for 3 to 4 minutes until tomatoesare soft.Put in the beaten eggs and season lightly. Stir the eggsgently until they form thick curds. Cook the scrambledeggs to desired consistency. Serve with toast or Indianbread.< Prev Next > Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  18. 18. < Prev Next >Fish Curry with Mustard(Shorshe Maach)1 lb. fish, cut into pieces2 tbsp. oil1 tsp. turmeric powder Chapter 6 - Farewell the Winterline2 tbsp. mustard powder A five man rickshaw on the Mall road1 tsp. salt in front of a favorite Landour rendevous. The top could be raised for the8 green chillies passengers´ privacy or protection from rain.Make a paste of mustard in an equal amount ofwater. Heat oil in a non.stick frying pan and fry themustard paste for half a minute, and add 3 cups oflukewarm water. Bring to a boil and add fish,turmeric and salt and green chillies. Cook onmedium low heat for 30 minutes.< Prev Next > Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  19. 19. < Prev Next >Fried Bread Puffs(Puris)1 cup whole wheat flour1/2 cup all.purpose flour1/4 teaspoon salt2 tablespoons vegetable oilCombine flours, salt and oil in a bowl and make a stiffdough by adding water. Knead dough for 10 to 12minutes. Wrap in plastic wrap and set aside for 20minutes.Break off small pieces of dough about the size of acherry tomato. Roll out to about 3 inches in diameter.Deep fry in vegetable oil over medium heat a fewseconds. They should puff up. Drain on paper towelingand serve hot.< Prev Next > Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  20. 20. < Prev Next >Ghee1 cup butterMelt the butter in a small heavy.bottomedsaucepan on low heat. Increase the heat to simmerand let it brown, about 10 minutes or so, or untilthe milk solids on the bottom of the pan will startto brown. Do not let them burn.Remove from the heat and cool. Skim the foam Chapter 6 - Farewell the Winterlinefrom the surface and carefully drain the ghee intoa glass jar, leaving the solids behind. Use in Kundi basket for children carried by arecipes and store rest in refrigerator for later use. kundiwala (a porter). Victoria´s in front and Cynthia´s behind her. (1954)< Prev Next > Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  21. 21. < Prev Next >Green Moong Dhal2/3 cup green moong dhal1 onion, chopped1 tsp. minced ginger4 large garlic cloves minced fine2 large tomatoes, sliced1 tsp. cumin powder1 tsp. coriander powder1 tsp. garam masala powder (optional)1 tsp. turmeric powder2 tsp. salt or to tastePre.cook the lentils using three cups of water. Heat oil ina saucepan and fry the cumin seeds for a minute. Add thechopped onions, minced ginger, minced garlic, cumin,coriander and garam masala powders, as well as slicedtomatoes and cook, stirring constantly, for ten minutes onmedium low heat.Stir in lentils with another three cups of water andturmeric powder, heat till the mixture starts boiling,season with salt and remove from heat.< Prev Next > Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  22. 22. < Prev Next >Green Beans(Gujerati)1 lb. fresh green beans4 tablespoons vegetable oil1 tablespoon black mustard seed4 cloves garlic, peeled and finely chopped Chapter 6 - Farewell the Winterline1 hot red dried chile, crushed A loaded mule train and driver on1 teaspoon salt the Chukkar road. The bells around the mules´ necks made a distinctive musical1/2 teaspoon granulated sugar sound along with the crunching of their hooves on the gravel surface. (1953)Black pepper to tasteTrim the beans and cut into 1.inch lengths. Blanchby dropping them into a pot of boiling water andboiling rapidly for 3 to 4 minutes. Drain in acollander, rinse under cold running water and setaside. Heat the oil in a large frying pan overmedium heat. When hot, add mustard seeds. Assoon as they begin to pop, add garlic and stir untillightly brown.Add crushed red chile and stir for a few seconds.Add green beans, salt and sugar. Stir to mix. Turnheat to medium/low. Stir and cook the beans for 7 to8 minutes until they have absorbed the spicedflavors. Add black pepper, mix and serve.< Prev Next > Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  23. 23. < Prev Next >Gulab Jamun1 cup instant nonfat dry milk1/4 cup all.purpose flour2 pinches baking soda3 tablespoons melted ghee3 to 4 tablespoons milk1 cup light brown sugar3 cup water7 cardamom pods2 cup oil1 teaspoon vanilla essenceIn a large bowl, mix dry milk powder, flour, baking sodaand ghee; using both hands, rub the mixture. Add themilk to the ingredients. Knead for another 5 minutes.Roll dough into small balls.To prepare syrup, boil the brown sugar and 3 cups waterin a pot for half an hour over low medium temperature.Add 2 cups oil to a small pot and fry the small balls untilthey are brown. After all balls are fried, reheat the sugarwater. Add cardamom seed. As soon as it begins to boil,add the balls and simmer for 15 minutes.When the balls absorb the syrup, turn off the heat.Remove the balls with slotted spoon. Stir the essence intothe syrup and pour the mixture over the balls.Serve hot or cold.< Prev Next > Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  24. 24. < Prev Next >Kalakand2 cups full fat milk1 cup cottage cheese1/2 cup sugarBoil milk in a heavy bottomed saucepan until itreduces to half. Add cottage cheese and sugar and mixwell till it attains a semi.solid consistency. Preheat theoven. Transfer the mixture to a square shaped ovenproof dish and bake at 425F for 10 minutes. Let standin the oven for half and hour. Cut into squares andserve. Chapter 7 - Farewell the Winterline< Prev Next > SEB (16) in my darzi (tailor)- made suit with my sister Fran (13). 1941 Fran, who was my love-life confidant, was delighted, but rather quickly became alarmed and disapproving when she realized that Beverly and I might be moving to hand-holding and, maybe, kissing. According to Frances, some of my hostel friends were filling my head with trash. Mother agreed. Certain acquaintances could not be counted on for proper guidance. Despite their fears, over the next few months Mother and then Dad, in Landour, reported in letters to John that a miraculous transformation was taking place in his younger brother. Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  25. 25. < Prev Next >Lamb Braised in Yogurt and Cream(Rogani Gosht)1 cup plain yogurt1 cup heavy cream2 medium onions, coarsely chopped1/4 cup blanched almonds2 tablespoons chopped fresh ginger2 tablespoons ground coriander1 tablespoon ground cardamomSalt and freshly ground pepper to taste2 lb. boneless lean lamb, cut into 2.inch pieces1 to 2 lb. potatoes, peeled and quarteredCombine all ingredients except the lamb and potatoes inan electric blender or food processor and process untilsmooth. Put the yogurt mixture and the lamb into a large,heavy pot (preferably nonstick) and bring to a boil overmoderate heat. Reduce the heat and simmer tightlycovered for 2 hours.Check the stew and stir frequently, adding milk or wateras needed if the sauce becomes too thick. Add thepotatoes and continue cooking until tender, 30 to 45minutes.< Prev Next > Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  26. 26. < Prev Next >Mango Chutney1/4 cup refined oil1 teaspoon mustard seeds1/2 teaspoon turmeric powder Chapter 8 - Farewell the Winterline1 1/2 kg. raw mango P-38H similar to the bombers used in1/2 teaspoon salt India during WWII.1 cup water,5 cups sugarSkin the mangoes. Remove the seeds and cut themangoes into small pieces. Keep them aside. Heatthe oil in a pan. Sprinkle the mustard seeds into theoil.Just as the seeds start to crack, add the turmericpowder, salt and mango pieces into the pan.Stir them thoroughly and add the water. Allow thewhole thing to come to a boil. Add sugar to it andcontinue boiling. The chutney will be thickening. Inthe process continuous stirring is a must. When thechutney becomes thick remove the pan from burner.Let it cool to normal temperature. Refrigerate andserve cold.< Prev Next > Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  27. 27. < Prev Next >Masala Parathas1 cup wheat flour1/2 cup rice or all.purpose flour1 onion1 carrot3 to 4 cabbage leavesCayenne Pepper to taste1 jalapeno or serrano pepper1 potato4 green chiles1/2 teaspoon grated fresh ginger5 tablespoons vegetable oil1/4 teaspoon turmeric powderSalt to tasteFinely chop all the vegetables either in a chopper or byhand in a large plate. You may even grate them if achopper is not available. Add the flours, 2 tablespoonsoil, salt, cayenne, turmeric and knead to a very stiffdough. Do not keep the dough for long after kneading, orit will become gooey and soft. This would make itdifficult to roll the parathas.Divide into 3 parts. Roll into 5.inch rounds. Shallow fryon a hot griddle (tawa) on both sides until golden brownusing the remaining oil. Eat hot or carry away for later,with sauce, tamarind or onion chutney.< Prev Next > Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  28. 28. < Prev Next >Masoor Dhal & Onions(Mushoor dhal pyaj phoron diye)2/3 cup masoor dhal1 tbsp. oil1 large onion, sliced Chapter 8 - Farewell the Winterline1 tsp. turmeric powder2 tsp. salt or to taste Along with the increased American military presence in India was the need for cemeteries for the U.S. casualties. Four to five thousand Americans werePre.cook the lentils using three cups of water. Heat buried at the Kalaikunda.oil in a saucepan and fry the onions for five minutes,stirring constantly. Add the lentils and another threecups of water and turmeric powder, heat till themixture starts boiling, season with salt and turn offthe heat.< Prev Next > Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  29. 29. < Prev Next >Naan4 cups all.purpose flour1 Tablespoon sugar1 Tablespoon double.acting baking powder1/4 teaspoon baking soda1/2 tsp salt2 eggs1 cup milk4 to 6 teaspoons ghee or melted butterCombine the dry ingredients in a large mixing bowl andstir until the ingredients are thoroughly mixed. Make awell in the center of the mixture and add the eggs,stirring them into the mixture. Add the milk in a thinstream (or a little at a time if you only have two hands),and stir until all the ingredients are well combined.Gather the dough into a ball and knead for about 10minutes, adding a little flour as needed to preventsticking, until the dough is smooth and can be gatheredinto a soft, somewhat sticky ball. Moisten your handswith a teaspoon of ghee, rub it over the ball of dough,and place it in a bowl. Drape a kitchen towel over thebowl and allow to sit at room temperature for about 3hours.Place two ungreased baking sheets in the oven andpreheat the oven and the sheets to 450F. Divide thedough into 6 equal pieces and flatten each into a teardrop, or leaf shape about 6 inches long and 31/2 inchesacross at its widest point. Use your fingers to do this, andmoisten them with ghee as needed to prevent the doughfrom sticking. The ghee also assures the proper texture ofthe bread, so moisten your fingers with it even if thedough is not sticky.Arrange the bread â œleavesâ • side by side on thepreheated baking sheets and bake them for about 6minutes, or until they are firm to the touch. Slide themunder the broiler for a minute or so to brown the topslightly. Serve warm or at room temperature.< Prev Next > Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  30. 30. < Prev Next >Okra Curry(Masala Bhindi)1 lb. okra, sliced lengthwise or chopped into small pieces.2 onions, pureed2 tsp. ginger paste Chapter 9 - Farewell the Winterline2 tsp. garlic paste A few of the servicemen who signed1 tsp. turmeric the parsonage guestbook enjoying a musical evening.1 tsp. chilli powder1 tsp. cumin powder1 tsp. coriander powder1 potato, cubed1 tsp. salt or to taste1 large tomato, pureed2 tbsp. oilHeat oil in a non.stick frying pan (or skillet) and frythe onions, ginger and garlic, together with cumin andcoriander powders and tomato for five minutes onmedium low heat. Add potato, okra, turmeric andchillipowders and salt and cook on medium low heat forhalf an hour.< Prev Next > Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  31. 31. < Prev Next >Onion, Tomato & Cucumber Raita2 cups yogurt/curdsCilantro/coriander leaves1 small onion, chopped fine1 small cucumber, grated1 small tomato, chopped fine1 tsp. oil1 tsp. mustard seedsSalt and pepper to tasteMix the yogurt/curds, onions and tomatoes, cilantro/coriander leaves, cucumber, salt and pepper. Fry themustard seeds in oil and add to the mixture. Serve.< Prev Next > Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  32. 32. < Prev Next >Paneer Cheese12 cups whole milk2 teaspoon salt1/4 teaspoon cumin seed, crushed1/3 cup lemon juice Chapter 9 - Farewell the Winterline Dr. Whitcomb examing a patient whileIn a 5.quart Dutch oven bring milk, salt and cumin squatting on the floor in the Indian manner.seed just to boiling; reduce heat. Simmer,uncovered, for 5 minutes. Remove from heat. Stir in Dr. Whitcomb specialized in cataract removals, restoring sight tolemon juice. Let stand 15 minutes. villagers in a way that to them seemed to be miraculous! I had never seen anything as moving as an incident whichLine a large strainer or colander with several layers happened in the operating room oneof pure cotton cheesecloth. Strain mixture; discard afternoon. An old villager was on the operating table. His relatives squattedliquid. Gently squeeze the cheesecloth to remove as along the wall, watching. After removing the cataract, Dr. Whitcomb held twomuch fingers in front of the patients face, andliquid from the curds as possible. Wrap cloth around asked, in Hindi, "How many?" The old man began to tremble. "Two," he saidcurds. Place wrapped curds in a large strainer or and realizing that he could see, began fumbling for Dr. Whitcombs hand to kisscolander and put a weighted bowl on top to help it. The family rushed forward to touchpress out any additional liquid. Let stand, covered, in the doctors feet in a gesture of profound gratitude. I felt like joiningthe refrigerator for at least 15 hours. them! Dr. Whitcomb kept all of the old cataracts, hundreds of them, in a glass "trophy" jar.Remove curds. Discard liquid. Form curds into a flatrectangle or press into a large bowl to shape.Refrigerate, covered with plastic wrap, until wellchilled. Store in refrigerator, tightly wrapped, for upto 3 weeks. Yields about 1 pound.< Prev Next > Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  33. 33. < Prev Next >Peas Pulao1 1/4 cup uncooked rice1 tsp. turmeric powder1 tsp. chilli powder1 tsp. each cumin and mustard seeds1 tsp. salt or to tasteCilantro/coriander leaves1 tbsp. oilFor the peas:1 lb. shelled green peas1 tsp. ginger paste1 tsp. garlic paste1 tsp. turmeric powder1 tsp. chilli powder1 tsp. cumin seeds1 tsp. salt or to tasteCilantro/coriander leaves1 tbsp. oilHeat oil in a heavy bottomed saucepan and fry the cuminand mustard seeds for one minute. Add rice, turmeric andchilli powders and salt together with two and a half cupsof lukewarm water, cover with the lidand cook on medium low heat for half an hour.While the rice is cooking, heat oil in a non.stick fryingpan (or skillet) and fry the cumin seeds, together withginger and garlic, for five minutes. Add green peas,turmeric and chilli powders and salt together with halfa cup of lukewarm water and cook on medium low heatfor fifteen minutes. Garnish with cilantro/corianderleaves. When the rice is done, mix the peas and garnishwith cilantro/coriander leaves.< Prev Next > Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  34. 34. < Prev Next >Poha2 cups flattened rice (poha)available at any Indian grocery store.2 cups water1 potato, chopped small2 tablespoons ghee1 onion, chopped fine1/4 cup groundnuts (raw peanuts)1/2 teaspoon turmeric (just enough to color the rice)1/2 teaspoon mustard seeds Chapter 10 - Farewell the WinterlineLemon juice, to taste A warning leaflet given to allSalt and pepper ship passengers, cautioning us about the dangers of discussing ship movements with others.Soak the flattened rice (poha) in water and set aside.In a large round.bottomed frying pan, heat the ghee tillvery hot. Add mustard seeds, onion, potato andgroundnuts. When the mustard seeds are tender,cover with water and cook till potato and groundnutsare tender.Drain off any excess water from the soaked rice. Addthe turmeric to the ricetill it â ™s a nice golden yellow.Add the rice to the frying pan and mix with thepotato.onion mixture until hot. Add salt, pepper andlemon juice to your taste.< Prev Next > Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  35. 35. < Prev Next >Prawn Patia1/2 teaspoon salt1 teaspoon ground cumin1 teaspoon crushed dried red chillies4 tablespoons groundnut oil1 capsicum, chopped small2 large onions, sliced1/2 â • ginger, finely chopped3 cloves garlic, finely chopped4 fresh chillies, finely chopped1 lb. prawns, peeled1/2 teaspoon turmeric1.14 oz. can of plum tomatoes,drained and roughly choppedwaterHeat the salt, cumin and dried chillies in a heavy fryingpan over a high heat for 1 minute. Keep the spicesmoving. Add the oil. Lower the heat and addthe onion and capsicum. Cook for a few minutes until theonions are soft.Add the ginger, garlic and chillies. Stir for anotherminute. Add prawns, turmeric and tomatoes. If themixture is too thick add a little water. Simmer untilprawns are cooked through.< Prev Next > Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  36. 36. < Prev Next > Then just before midnight on June 15th our ship anchoredRice Pudding in the Lower Bay of New York harbor. The lights of the city, not yet blacked out (as they undoubtedly(Payesh) should have been), brightened up the night sky. Our journey begun1/2 gallon full fat milk two and a half months earlier and covering some 22,000 miles was2 cups cooked rice safely over. In a spontaneous collective act the passengers on1 cup raisins deck, who were mostly missionaries, sang the Doxology1/2 cup sugar together. It starts with the words, "Praise God, from Whom all blessings flow!" Our relief and gratitude for a safe arrival wereBoil milk in a heavy bottomed saucepan until it reduces certainly deeply felt and sincerely half. The key to this dessert is vigilant, constant June 16th was the day ofstirring to ensure that the contents do not stick to the debarkation and dispersal at thebottom of the vessel. Add cooked rice, raisins and sugar Hudson River pier. First off were the POWs. Then came the FBI andand mix well till it attains a thick sticky consistency Naval Intelligence interviews, each thirty minutes long, conducted in alphabetical order. The Supplees< Prev Next > and Tituses waited until 6:30 pm for theirs. "Amstutz" and "Brush" were among the first. Not the ideal circumstances under which to say good-bye, but we managed. Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  37. 37. < Prev Next >Saffron Pilaf(Zaffarani Pullao)2 cups long.grain rice, preferably Basmati3 to 4 fresh ripe peaches, or 1 (16 oz.)can peaches in syrup, drained6 tablespoons ghee or vegetable oil1/4 cup slivered blanched almonds1/4 cup unsalted pistachios1 medium onion, finely chopped1 (3.inch long) cinnamon stick1 cup milk1/4 cup seedless raisins1/2 teaspoon ground cardamom1/2 teaspoon powdered saffronSalt, to tasteSoak the rice in 3 cups cold water for 30 minutes. Drainthe rice, reserving the water, and set aside. Cut thepeaches lengthwise into 1/2.inch slices. Heat the ghee oroil in a large saucepan over moderate heat and saute thepeach slices until golden on both sides, 3 to 4 minutes.Remove with a slotted spoon and drain on paper towels.In the same ghee, saute the almonds until golden brown,about 2 minutes. Remove and drain. Repeat with thepistachios. Set the almonds and pistachios aside. Add theonion to the ghee remaining in the pan and saute untiltender, about 3 minutes. Add the cinnamon stick and fryfor 1 minute. Add the rice and stir constantly for 2minutes, until the rice begins to brown and is thoroughlycoated with the ghee. Add the reserved water, milk,raisins, cardamom, saffron and salt.Bring to a boil, stirring occasionally to prevent the ricefrom sticking to the bottom of the pan. Reduce the heatto low and simmer covered for 10 minutes. Remove fromthe heat and allow to sit covered for 15 minutes. Fluff therice with a fork, remove and discard the cinnamon stick,and transfer to a serving platter.Surround the rice with the reserved peach slices andsprinkle with the almonds and pistachios.< Prev Next > Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  38. 38. < Prev Next >Shrimp Curry(Jhinka Masala)1 lb. shrimps, peeled and deveined1 onion, pureed1 tsp. ginger paste1 tsp. garlic paste1 tomato, pureed1 tsp. turmeric powder1 tsp. chilli powder From the Afterword of Farewell the Winterline:1 tsp. cumin powder "Padre" Edwin Brush welcomes worshippers1 tsp. coriander powder at the New Year´s Eve "Watchnight" service at the Union Church, Khargpur-Bengal India.1 tsp. salt or to taste The scene was painted by Lewin Brown in 1940 as a nostalgic greeting card for my1 tsp. lemon juice brother John, who was in college in Lewisburg, PA, USA.Cilantro/coriander leaves1 tbsp. oilHeat oil in a non.stick frying pan and fry theonion, tomato, ginger and garlic, together withcumin and coriander powders andcilantro/coriander leaves for five minutes onmedium low heat. Add shrimp, turmeric andchilli powders and salt together with half a cup oflukewarm water and cook on medium low heatfor twenty five minutes. Keep the pan coveredwith a lid. Stir well to let the shrimps blend withthe spices. Season with lemon juice, garnish withcilantro/coriander before serving.< Prev Next > Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  39. 39. < Prev Next >Silken Chicken(Murgh Makhan)1 stick butter1 (3 lb.) chicken, skin removed and cut into 10 pieces4 garlic cloves, halves1 medium fresh hot green chile, seeded1 (2.inch) piece ginger, peeled and coarsely chopped2 cups finely chopped onions8 cardamom pods, cracked9 whole cloves2 teaspoons cumin seeds1 teaspoon chile powder (unspiced ground red chiles)1 (1 1/2.inch) piece cinnamon stick1 (16 oz.) can whole tomatoes, chopped, with juice1/2 teaspoon salt1/4 cup fresh corianderCombine garlic, chile and ginger in a blender and processfor 15 seconds. Add onions and process for 15 seconds.Add cardamom pods and cloves and process for 15seconds. Set aside.Heat 3 tablespoons of the butter in a large skillet until thefoam subsides. Over medium heat brown half thechicken pieces on all sides. Transfer to a plate. Repeatwith 3 more tablespoons butter and remaining chicken.Add remaining butter and garlic/onion/spice mixture topan and cook, stirring constantly, for 10 minutes or untilliquid has evaporated. Add cumin seeds chile powderand cinnamon stick and cook for 2 minutes, stirringconstantly. Add tomatoes, with their juice and salt.Cook, stirring often, for 10 minutes. Add chicken and itsjuices. Reduce heat to low. Cook covered for 30 minutes,until chicken is tender and sauce is thickened. Garnishwith fresh coriander to serve.< Prev Next > Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  40. 40. < Prev Next > From the Afterword:Tandoori Chicken Kharagpur (the standard modern spelling), the Union Church and10 chicken drumsticks house, the station, the residential areas and the market are still there. But2 tablespoons plain yogurt "Bengal Nagpur Railway" as a name has disappeared, having been replaced by2 tablespoons tomato paste the more prosaic "South Eastern Railway." Contemporary Kharagpurs2 tablespoons fresh ginger, shredded chief claim to fame is its elite Institute of Technology.6 cloves garlic, ground Our seaside resort at Chandipur has been absorbed into a missile test range2 tablespoons lemon juice for the Indian navy. But the beautiful beach of our day is gone. It was2 tablespoons vinegar destroyed by a Bay of Bengal cyclone in the early 1990sSalt, to taste . The wartime airfields (except forRed pepper, to taste Chakulia and Kalaikunda), which half a century ago were busy with airmen andGaram masala, to taste their planes, are abandoned. Their crumbled runways now mingle with the2 tablespoons vegetable oil general historical detritus left by other exotic warriors who passed through India before them. The dead at Kalaikunda were transferred after the war, inSkin drumsticks and make cuts on the drumstick accordance to the wishes of relatives, either home to the US or to themeat. Mix yogurt, tomato paste, ginger, garlic, permanent American military cemetery atlemon juice, vinegar, salt, pepper and garam Carthage, Tunisia.masala. Marinate chicken in this paste for six hours.Preheat oven to 350oF and bake for 45 minutes.< Prev Next > Now, approaching the sesquicentennial of its founding in 1854, Woodstock has transformed itself into an international school suited to the educational needs of the new India. Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  41. 41. < Prev Next >Tomato Chutney(Tamatar Chutney)1/4 cup vegetable oil1/2 teaspoon cumin seeds6 to 8 cloves garlic, coarsely chopped4 to 6 green chiles, halved and seeded1 lb. ripe tomatoes, coarsely chopped1 teaspoon paprikaCayenne pepper, to tasteSalt, to tasteHeat the oil in a skillet over high heat. Add the cuminseeds and fry for 10 seconds. Add the garlic and halvedchiles and cook for 1 minute. Add the remainingingredients and stir to combine.Reduce the heat and simmer uncovered for 1 hour,stirring occasionally, until the tomatoes are reduced to athick paste and the oil has separated. Cool and serve atroom temperature. Will keep covered and refrigerated for1 week, and frozen for several months.Makes about 1 cup.< Prev Next > Table of Contents Copyright 2002 Farewell the Winterline in cooperation with
  42. 42. < Prev Back to Table of Contents >Yogurt Mint Drink(Lassi) The air in our house was sodden, the walls bulging with moistureMix together: as the monsoon rains fell.1 quart milk "The eensy, weensy spider went up the water spout..."1 quart plain yogurtto cup sugar, or a combination of sugar and honey Water twisted in heavy ropes from drainpipes and arched from the roof corners,4 teaspoons vanilla water so thick I couldn´t see across the verandah. "Down came the rainImmerse into lassi: 6 to 8 fresh mint stalks and washed the spider out..."(bruise leaves and tie ends of stalks together)or 2 to 3 tablespoons dried mint in a teaball We all took cover - spiders, mosquitos, scorpions, us.or cheesecloth. Let stand in refrigerator at Mother told us to shake out our shoes before putting them on,least 5 hours to allow the mint to flavor the to reach for cupslassi. Remove mint before serving. by their handles, not the rims. Check everything:Makes 2 quarts. pockets, coatsleeves, between the sheets. And we were sentenced to the living room floor with scissors and crayons< Prev Back to Table of Contents > to make paperdoll families from pictures in the Sears & Roebuck catalog. "Out came the sun and dried up all the rain..." When the sky cleared we began to emerge, like earthworms flooded to the surface of the ground, sent off to school again armed with vials of salt to loosen leeches from our ankles. "The eensy, weensy spider went up the spout again." Sunlight knifed between the trees in the woods, cut across our path searching out furtive remnants of water. Through my classroom window I watched a fiery drop slide down a thread in the huge new spiderweb anchored between the sill and the eaves, splintering my view of the courtyard into sharp geometric fragments. Victoria C. Brush ...remembering Landour and Eastwood House as a kindergartener in 1956 Table of Contents Copyright 2002 Farewell the Winterline in cooperation with