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| 11/23 |
| 2000/12/21 [Computer/SW/Languages/C_Cplusplus, Recreation/Food] UID:20144 Activity:nil |
12/20 Does anyone know of a good internet source for indian recipes?
\_ try these. (student's guide to cooking)
http://www.cs.cmu.edu/~mjw/recipes/ethnic/indian/indian-coll-1.html
http://www.cs.cmu.edu/~mjw/recipes/ethnic/indian/indian-coll-2.html
-- sagarwal |
| 11/23 |
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| www.cs.cmu.edu/~mjw/recipes/ethnic/indian/indian-coll-1.html -> www-2.cs.cmu.edu/~mjw/recipes/ethnic/indian/indian-coll-1.html If I get requests (and have * * some spare time) I will do it, but until then, I'll * * let myself assume that it isn't needed - Amy * *********************************************************** Hi Folks! The following is an ASCII transcription of Somesh Rao's "The Graduate Student's Guide To Indian Recipes". Due to the length of the File I had to cut it into two parts. As I kept the original order in chapters, the alphabetical Contents does not correspond directly with the order in the file. I am just responsible for typesetting it and running it through a spell checker. At this point I would like to apologize to those whose recipes I have used but whose names I have not mentioned. During the editing process I lost most of the addresses. Finally, I am not responsible for any of the recipes as I have been so busy trying to put this book together that I have had no time for experimentation. By the way, I would prefer recipe contributions in electronic form. Some, though, are special and have to be obtained from the Indian stores. It is better to omit an ingredient if not available than to substitute for it. If whole spice is not available, you may use the ground form, but the ground form is less pungent. Commonly used are: Arhar, Channa, Masur, Mung, Labia (black-eyed peas), Rajma (red kidney beans). Fresh and dried leaves are used in the preparation of chutneys. Dried leaves are much less fragrant than the fresh ones. Combine ingredients until they are well mixed and blend at high speed for 2-3 minutes until completely pulverized. Yogurt (plain) 1 small Onion 1/2 t Salt 1 small Tomato 1/2 t Chat Masala (optional) 1/2 t Black pepper (ground) 1/4 c Milk Method: ------- Beat yogurt and milk until smooth. Add salt and pepper and sprinkle the Chat Masala over, and serve. BOONDHI RAITA ============= Ingredients: ------------ 1/4 c Besan 1/2 c Water Ghee for frying to taste Salt to taste Pepper to taste Chat Masala 1 1/2 c Yogurt 1/4 c Milk Method: ------- Make a pouring paste of the besan and water. Heat ghee and drop paste into it through a slotted spoon to get little drops that fall one at a time (these are boondhi). Remove the drops when golden brown and dry on a paper towel to remove extra oil. MINT AND CORIANDER CHUTNEY ========================== Ingredients: ------------ 1 bunch Coriander leaves 1 bunch Mint leaves 1 Green chili 1 oz Seedless tamarind 1 tsp Salt 4 T Water 1 medium Onion Method: ------- Wash and soak tamarind in water for 1/2 hour. Separate pulp from the tamarind and squeeze out the pulp. Grind coriander, mint, green chili and onion into a fine paste. In an airtight jar this can be refrigerated for up to one week. Roll each ball into a tortilla like flat, about $\frac{1{8$" thick. Put phulka on it, and let it cook for about 1 minute (The top should just start to look dry and small bubbles should just start to form). Turn and cook the second side for 2/3 minutes until small bubbles form. Turn again and cook the first side pressed lightly with a towel. Note: ----- Since the rolled out chappati's will dry out if they are left to stand while cooking the others, it is advantageous to roll them out individually before cooking them. PARATHA ======= Ingredients: ------------ 1 c Whole wheat flour Ghee Water Method: ------- Make chappati dough. Heat the paratha on a griddle like you would a chappati, but spread some ghee over the top side. Fry until the bottom is crisp and golden, then turn and fry the remaining side. STUFFED PARATHAS ================ Make dough for regular chappati's. Fillings: --------- Potato - Boil potatoes, mash, add salt and chili to taste. Radish - Grate one large Diakon Radish, add salt and leave for 1/2 hour. Squeeze out all the water, add grated ginger, chili, and pomegranate seeds. Cauliflower - Grate cauliflower, add salt, pepper, garlic, and Garam Masala. Place filling on one, cover with the second, seal edges and cook as for parathas. The recipe presented here was taken off the net, and I haven't had a chance to try it yet. I include the note from the contributors: Warning: -------- This recipe is directed at those who know what Bhelpuri tastes like, quantities mentioned are approximate, proportions are left to the reader's taste. The most important thing is to keep the puffed rice-sev mixture crisp by not adding the other ingredients to it until it is served. Method: ------- First boil the potatoes, mash them, salt them, and add pepper to taste. Dissolve about 4 Tbsp of tamarind concentrate in 1 cup of hot water, and let it simmer and thicken gradually. Dissolve the jaggery (or sugar) until the sauce becomes tart and slightly sweet. On a plate, serve the rice-bhel mixture, add the potatoes, then the onions, chilies, and then dust the cumin powder over it. Next pour on the sauce and top with the coriander garnish. BONDA WITH INSTANT MASHED POTATO ================================ This recipe was taken from Saranya Mandava's book on Indian cuisine. Ingredients: ------------ 1 medium Onion 2 cups Potato buds 1 1/2 cup Peas and carrots 2 big ones Green chilies 1 teaspoon Lemon juice 1 cup Gram flour 1/2 tsp Mustard seed pinch Turmeric 1/2 tsp Baking powder 1/4" piece Ginger 1 small bunch Coriander leaves 2 tsp Salt Oil Method: ------- The filling is prepared as follows: ----------------------------------- Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot water. Finely chop ginger, chilies, coriander leaves, and onion. Add carrots, peas, turmeric and 1 tsp of salt and cook on low heat for about 10 minutes. The batter is prepared as follows: ---------------------------------- Combine gram flour, 3 Tbsp of oil, 3/4 cup water, 1/2 tsp salt, the baking powder and mix thoroughly After the batter is prepared, make small balls out of the filling and roll them in the batter. PAKORAS (SAVORY FRITTERS) ========================= Ingredients: ------------ Batter: ------- 1/2 c Besan 5 oz Warm water 1/4 t Red pepper 3/4 t Salt 1/2 t Garam Masala paprika (optional) Vegetables: ----------- 1 Small onion 1 Potato A few spinach leaves Oil for deep frying Method: ------- In a bowl put the besan and half the water, and stir until it becomes a thick batter. Heat oil until smoking hot, dip the vegetables in the batter and deep fry until golden brown. DAHI VADA (SAVORY BALLS IN YOGURT) ================================== Ingredients: ------------ 1/2 c Urad dal 1/2 Moong dal 1 c Yogurt Spice to taste (cumin and paprika) Oil for frying 1/4 c Milk Method: ------- Clean dal, wash and soak in water for 4 hours. Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely. Drop spoonfuls of batter in the hot oil using a large tablespoon. UPMA ==== Recipe from Sriram, 1985 This is a breakfast dish in the southern part of India. Ingredients: ------------ 1 cup Cream of wheat 1 Onion cut lengthwise 1 tsp Salt 1/4 tsp Mustard seeds 1/8 tsp Urad dal 1 Cashew-nut 1/4 Lemon 1/2 cup Peas 1 clove Garlic 1/10" piece Ginger 1 Green chili cut into small pieces. Method: ------- Fry cream of wheat on a dry pan for 5 minutes and set aside. Add mustard seeds, Urad dal, cashewnut, and garlic clove. Add the onion, chili, and ginger and fry till the onion turns brown. VEGETABLE PUFF ============== (12 puffs) This is a local Karnataka speciality. Ingredients: ------------ 1 Ready to use pastry roll (Pepperidge farms) Mixed Vegetables. After the pastry roll has thawed, open it out on a flat sheet and roll it with a pin to make it a little thinner. Place about 2-3 Tbsp of the cooked vegetable onto the sheet and fold it around it. Seal all the corners, by pressing the sheets together and applying a little water. Stick it into a pre-heated oven (350 $F^\circ$) for about 20-30 minutes or until it browns. This recipe livens up ordinary cauliflower and potatoes into something quite different. The recipe shown here has spices that are not necessary (like cloves and cardamom) or at least that's not how mom made it at home, however it adds a nice touch. Ingredients: ------------ 1 Large cauliflower 3 Medium sized potatoes 1/2 large Onion sliced thinly in long slices 1 tsp Mustard seeds 2 or 3 pods Cardamom ... |
| www.cs.cmu.edu/~mjw/recipes/ethnic/indian/indian-coll-2.html -> www-2.cs.cmu.edu/~mjw/recipes/ethnic/indian/indian-coll-2.html If I get requests (and have * * some spare time) I will do it, but until then, I'll * * let myself assume that it isn't needed - Amy * *********************************************************** Hi Folks! The following is an ASCII transcription of Somesh Rao's "The Graduate Student's Guide To Indian Recipes". Due to the length of the File I had to cut it into two parts. As I kept the original order in chapters, the alphabetical Contents does not correspond directly with the order in the file. The finished dish is a spicy lamb dish that is quite exquisite. Be warned that this recipe takes quite a bit of effort to put together. Ingredients: ------------ 3 lbs Lean boneless lamb 3 Meaty lamb bones Marinade made from: ------------------- 4 tblsp Light vegetable oil 1/4 c Cider vinegar 3 tblsp Tamarind pulp to taste Salt Puree made from: ---------------- 2 tblsp Vegetable oil 1 large White onion 6 Garlic cloves 2 tblsp Fresh ginger root, chopped 1/2 c Vegetable oil 3 c Onion, thinly sliced 1 tsp Ground cumin 1 tsp Ground mustard 3 tsp Turmeric 1 1/2 tsp Red pepper 3 tsp Paprika 2 1/2 c Hot water Method: ------- Cut lamb into 3/4 " cubes. Place lamb and the bones in a non-metallic bowl with the four tablespoons of oil, the vinegar, tamarind pulp, and salt. Let it marinate at room temperature for eight hours or, refrigerated, for 24 hours. Put two tablespoons of oil, the onion, garlic, and ginger in an electric blender or food processor and run the machine until a fine pasty puree is formed. Heat the one-half cup of vegetable oil in a large enamel coated skillet over medium-high heat. Add the onions and saute until they are caramel brown, stirring constantly to prevent burning. Reduce the heat and add ground cumin, ground mustard, turmeric, red pepper, and paprika. When the spices begin to sizzle and turn dark, in about 15 seconds, add the lamb and bones. Add the water and bring to a boil, then lower the heat and simmer, partially covered, until the meat is very tender (about thirty minutes). EGG COOKED WITH MEAT AND FRIED (NARGISI KOFTA) ============================================== Ingredients: ------------ Meat: ----- 1 lb Ground lean meat 1/4 c Chopped onion 4 cloves Chopped garlic 1" piece Ginger, chopped 1/2 t Turmeric 3/4 c Water to taste Salt and pepper To mix with meat: ----------------- 4 T Besan (chick-pea flour) 1 T Yogurt 6 Hard boiled eggs 1 Egg for mixing and coating 1/2 t Garam Masala Oil for frying For curry (Masala): ------------------- Oil or ghee 2 Chopped onions 8 Cloves chopped garlic 2 Tomatoes or equivalent paste 1" piece Ginger, chopped 1/4 c Yogurt 1/4 t Turmeric Green onion 1/2 t Garam Masala 10-15 leaves Coriander to taste Salt and pepper Method: ------- Heat the water and add the meat, onions, ginger, garlic, salt and pepper. Pressure cook for 10 minutes at 15 psi (or 25 min over low heat. Add the besan (or 1/2 c soaked lentils) and cook for 10 minutes. Knead or grind until slightly sticky, mix in egg yolk, Garam Masala and yogurt and knead well. Heat ghee, fry the onions to a golden brown, add garlic, ginger, tomatoes and yogurt and fry well until the Masala is a paste. Add the green sprigs of onion, 1 1/2 c water and cook for 10 minutes covered. When curry is ready, pour into a serving dish, cut the koftas in half and arrange over the curry. PORK CURRY ========== (Serves 6 or 8) Ingredients: ------------ 1 1/2 lb Pork 3 Medium onions 2" piece Ginger 4 cloves Garlic 2 medium Tomatoes 2 T Vinegar 2 t Salt 1/2 t Garam Masala 2 T Vindaloo paste (hot) 1 medium Potatoes 2 c Water Method: ------- Clean, wash, trim and dry pork. Make Masala with onions, ginger, and tomatoes as in chicken curry, etc. Add the vinegar and Vindaloo paste and cook for 2 minutes. Add the pork and pressure cook for 20 minutes, or in a heavy pot for 1 1/2 hours, until the pieces are tender. Cube potatoes, add and cook the potato pieces coated in the liquid. Boil down the amount of water (30 minutes) while the potatoes cook. SHAHI KORMA (MUTTON CURRY) ========================== Ingredients: ------------ 1 1/2 lb Goat mutton 3 Medium onions 3/4 c Yogurt 4 cloves Garlic pinch Saffron 2 t Salt 3/4 c Cream 1 oz Almonds 1/2 c Oil 1 oz Coriander seed 1 t Red pepper (optional) 1/2 t Garam Masala Method: ------- Clean, wash and dry mutton. Add 3/4 c hot water and simmer until the meat is almost done ( 3/4 cooked) OR pressure cook at 15 psi for 20 minutes. Ever since I was very little, I can remember asking for seconds and thirds. What makes this dessert unusual is that it is not as sweet as most Indian desserts. Make sure that the vermicelli is very fine (angel hair pasta is ok but the very fine vermicelli that can be bought at chinese stores is the best). Ingredients: ------------ 1 stick Butter 2 handfuls Very fine vermicelli 4 cups Milk 1 pint Whipping cream 1 handful Raisins 3 tblsp Sugar 4 Almonds (optional) peeled and thinly sliced Method: ------- Melt butter in a 4 qt pot. Over low heat stir vermicelli into butter until it turns light brown. Pour in the milk and stir over medium heat until it boils. Add whipping cream and continue to cook for a couple of minutes. Remove from heat and, when cool, chill in the refrigerator before serving RICE FLOUR PUDDING ================== (6 servings) Ingredients: ------------ 4 1/2 c Milk 3/4 c Sugar 2 oz Rice flour 6-8 drops Rose water 1 oz Almonds 1/2 oz Pistachio nuts Method: ------- Blanch (optional) and shred nuts. Cool (in refrigerator for 30 minute) add the rose water, almonds and pistachios (maybe before it cools). BESAN BURFI =========== Ingredients: ------------ 1 c Besan 1 c Shortening 1 c Sugar 4 seeds Cardamom Nuts (optional) Method: ------- Melt shortening in a pan. Fry, stirring constantly to prevent burning until it has changed to a brown color and smells done. KHEER ===== Ingredients: ------------ 1/2 c Rice 4 c Milk 1/4 c Raisins 3/4-1 c Sugar 1 t Cardamom seeds 1/4 c Shredded blanched almonds 6-8 drops Rose water 1/2 c Water Method: ------- Wash and drain the rice. Boil the rice in the same water until it is coated and the water dries up. Scrape the sides and bottom frequently to prevent sticking and mash rice while stirring. Remove from heat and add crushed cardamom seeds, rose water and shredded almonds. Serve hot or cold decorated with silver leaves (optional). Silver leaves are VERY FINE, tasteless sheets of silver. GULAB JAMUNS (EASY METHOD) ========================== Ingredients: ------------ 1 c Bisquick 2 c Carnation powder 2 c Water 1 1/2 c Sugar 4 pods Cardamom few drops Rose water 1/2 stick Butter (4 T) 1/8 c Yogurt Milk Oil for frying Method: ------- Heat butter and pour in a bowl. Add Bisquick, carnation powder and yogurt and blend together. Heat the water, add sugar, bring to boil, add cardamom seeds and simmer. Heat the oil until hot and fry the balls to a golden brown or until they are dark brown---almost black. Soak in sugar syrup until they double in size (1 hour or overnight). SUJI HALVA (SEMOLINA HALVA) =========================== (4-6 servings) Ingredients: ------------ 1/2 c Suji (semolina) 1/2 c Sugar 1/2 c Ghee 1 1/2 c Water 1 oz Sliced almonds 1 oz Raisins 8 Green cardamoms Method: ------- Boil sugar and water together for 5 minutes. Heat ghee add suji and stir on low heat until mixture becomes light creamy in color and ghee leaves the side of the pan. Add the syrup and stir briskly until it is absorbed in the semolina. SEWIAN (VERMICELLI) =================== Ingredients: ------------ 2 c Sewian (vermicelli) 3 1/2 c Milk 3/4 c Sugar 1/4 t Rose water (or 6-8 small cardamom seeds) Ghee Method: ------- Fry the sewian in hot oil until golden brown. Add sugar and cook on low heat until creamy (about 25 minutes). Decorate with blanched finely shredded almonds and pistachio nuts and silver leaves if desired. CARROT HALVA ============ Ingredients: ------------ 4 lbs Carrots 1/2 gal Milk 2 c Sugar 2 c Carnation milk powder 1 c Oil to taste Nuts Method: ------- Clean and grate the carrots. Cook until liquid is almost gone, stirring to prevent sticking and burning (3 to 4 hours). Add oil and cook more, stirring often, to roast the carrots well (about 1/2 hour). Add the powder... |