Bombay Soup
Recipe By :
Serving Size : 0
Preparation Time : 0:00
Categories : Soups
Amount
Measure Ingredient --
Preparation Method
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1
teaspoon butter or margarine
1
clove garlic -- crushed
1/2
teaspoon curry powder
1/4 cup
yam or sweet potato -- mashed
1 cup
chicken broth -- defatted
1/2 cup
evaporated skim milk
salt and pepper -- to
taste
2 asparagus -- spears, steamed,
cut
In small
saucepan, melt butter. Add garlic and curry powder and saute' until garlic is
soft. Add yam and broth. Bring to boil, stirring constantly. Stir in milk and heat without boiling. Adjust
seasonings to taste. Garnish with
asparagus, if desired.
Source:
"The Searchable Online Archive of
Recipes (SOAR)"
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Carrot Thurum (Grated Carrot Curry)
Recipe By :
Serving Size : 2
Preparation Time : 0:10
Categories :
Amount
Measure Ingredient --
Preparation Method
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--------------------------------
1 cup
grated carrot
1
pinch asafoetida
2 green chilies -- finely chopped
A few coriander leaves
2
tablespoons oil
2
teaspoons lemon juice
Salt -- to taste
Heat oil in a
skillet. When oil is hot, add asafoetida, grated carrot, chopped green chili,
coriander leaves and salt. Fry for six minutes on high heat. Remove from heat
and add lemon juice.
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Serving Ideas:
It's very good as a salad or a light curry with chapati.
Lamb with Cashew-Nut Curry (Korma)
Recipe By :
Serving Size : 4
Preparation Time : 0:00
Categories : Ethnic Lamb
Amount
Measure Ingredient --
Preparation Method
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--------------------------------
1/4 cup
unsalted cashews
3 dried hot red chilies
1
2 in piece stick cinnamon
1
1 in cube fresh ginger
1/4
teaspoon cardamom seeds
3
whole cloves
2
large garlic cloves -- peeled
2
tablespoons white poppy seeds
1
tablespoon coriander seeds
1
teaspoon cumin seeds
1/2
teaspoon saffron threads
6
tablespoons ghee (or melted
butter)
1 cup
chopped onion
2
teaspoons salt
1/2 cup
unflavored yoghurt
1 1/2
pounds lamb -- cut into 2"
cubes
2
tablespoons finely chopped coriander
1
tablespoon lemon juice
1/4 cup
boiling water
1 cup
cold water
To make the
masala, combine the cashews, chilies, ginger and the cold water and blend at
high speed for 1 minutes. Add the cinnamon, cardamom, cloves, garlic, poppy
seeds, coriander seeds and cumin. Blend again until the mixture is completely
pulverized. Set the masala aside.
Place the saffron
in a small bowl, pour in boiling water and let soak for at least 10 minutes.
In a heavy skillet
heat the ghee over moderate heat until a drop of water flicked into it sputters
instantly. Add the onions and, stirring constantly, fry for 7 or 8 minutes,
until soft and golden brown. Stir in the salt and the masala, then add the
yoghurt. Stirring occasionally, cook over moderate heat until the ghee lightly
films the surface.
Add the lamb,
turning it about with a spoon to coat the pieces evenly. Squeeze the saffron
between your fingers, thin stir it and its soaking liquid into the skillet.
Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the
lamb cubes over from time to time. Scatter 1/2 of the fresh coriander over the
lamb and continue cooking, tightly covered for 10 minutes more, or until the
lamb is tender. To serve, transfer the entire contents of the skillet to a
heated platter, and sprinkle the top with lemon juice and the remaining fresh
coriander.
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Chapati
Recipe By :
Serving Size : 4
Preparation Time : 0:00
Categories :
Amount
Measure Ingredient --
Preparation Method
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--------------------------------
1 cup
Whole wheat flour
-- (or 1/3 white + 2/3
whole wheat)
1/2 cup
Water
Put flour in a
large bowl with half the water.
Blend the two
together until it holds.
Beat and knead
well until it forms a compact ball.
Knead dough until
it is smooth and elastic.
Set aside for 30
minutes.
Knead and divide
dough into 4 to 6 parts.
Roll each ball
into a tortilla like flat, about 1/8 inch thick.
Heat an ungreased
skillet.
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. It should
puff. Serve warm
(may be slightly buttered).
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Per serving: 102
Calories (kcal); 1g Total Fat; (4% calories from fat); 4g Protein; 22g
Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 1
1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Mango Ice Cream
Recipe By :
Serving Size : 0
Preparation Time : 0:00
Categories :
Amount
Measure Ingredient --
Preparation Method
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--------------------------------
4
ripe mangoes
1 liter whole milk
1
teaspoon lime juice
4
tablespoons ground sugar or as
desired -- (4 to 5)
115 ml
whipped cream
Peel, stone and
cut mangoes into pieces and puree in a blender.
Boil milk until
it thickens to half its volume.
Cool, mix in
mango puree and sugar.
Pour into the ice
tray and cover with aluminum foil or waxed paper and
freeze
partially.
Then take it out,
beat well and mix in cream and 1 teaspoon lime juice.
Freeze until set.
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Per serving: 202
Calories (kcal); 21g Total Fat; (93% calories from fat); 1g Protein; 2g Carbohydrate;
80mg Cholesterol; 22mg Sodium
Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other
Carbohydrates
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