--------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DCM00002Date: 08/17/96 From: MIKE DUTTERA Time: 06:22pm \/To: IAN HOARE (Read 6 times) Subj: Indian 3 IH>MMMMM----- Recipe via Meal-Master (tm) v8.02 IH> Title: Annasi (Pineapple Curry) IH> Categories: Side dish, Indian, Vegetables IH> Yield: 4 servings IH> 1 md Fresh pineapple IH> 25 g Onion IH> 2 Fresh chillies IH> 50 g Ghee IH> 1 Sprig curry leaves What are curry leaves exactly? Are they citrus tree leaves like what's used in some Thai curries? Those I can get! Mike --- Platinum Xpress/Wildcat! v1.2j * Origin: Seventh Star - York, PA (1:270/616) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DCM00003Date: 08/17/96 From: RUTH HANSCHKA Time: 11:32pm \/To: IAN HOARE (Read 6 times) Subj: Branston Pickle -> IH>> Title: Garden Relish (Branston Pickle) -> -> RH> That's chowchow. Well, except for the dates.... The Brits a -> RH> Pennsylvania Dutch have more in common than they knew.:) -> If you say so. I don't know chow-chow, and don't much like Branston's -> find too "crude" for my taste. I adore chutneys and some pickles, but -> that Branston's is too vinegary, as if it hasn't been cooked enough I define chowchow as pickled garden surplus - as in bits and bobs of whatever there wasn't enough left of to can on its own.:-) Peppers, cauliflower, carrots, cucumbers, corn, and whatever else got too close to the pot gets put up in a vinegar solution with a bunch of onions and herbs.[some people don't add the onions] Tastes pretty good. I'm a pickle lover myself, especially the kosher dills. We don't do chutneys much on this side of the ocean. --- Platinum Xpress/Wildcat! v1.1 * Origin: The Looking Glass : (860) 741-6736 (1:142/736) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DCN00000Date: 08/16/96 From: IAN HOARE Time: 11:46pm \/To: ALL (Read 5 times) Subj: More Indian Starters Hello All! Here's a further batch of ten indian side dishes and accompaniments All the Best Ian --- GoldED 2.50.A0918 UNREG * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DCN00001Date: 08/16/96 From: IAN HOARE Time: 11:48pm \/To: ALL (Read 5 times) Subj: Indian side 11&12 MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Bengali Moong Dhall Categories: Side dish, Indian, Vegetables Yield: 4 servings 6 oz Split washed moong dhall 2 Bayleaves 1 tb Ghee 2 1/2 tb Dessicated coconut 1 ts Ground turmeric 3 Whole chillies (green) 1 ts Salt 3 tb Chopped fresh coriander 1 ts Ground cummin 1 1/2 tb Ghee or oil 2 ts Whole cummin Method Pick over the dhall removing the odd stone etc. Put into solid saucepan and heat dry over moderate heat, stirring ALL THE TIME with largeish metal spoon. After about 5 mins or so, the dhall will be smelling cooked and become well speckled with brown. Immediately, take pan to the sink, and pour in cold water to cover (kerboom!). Swirl around vigorously and tip out washing water. Add more water and repeat the washing process till the water runs away clear. Now add enough water to cover by 1 to 1 1/2in. (2.5 to 4 cms). Bring to boil, add 1 Tbs ghee, turmeric, cummin and bay. Turn down to low, cover and boil slowly. After about 10 to 15 mins the dhall should be parcooked - the grains are beginning to break up at the edges. Add the coconut, the chillies (just as they are) and the chopped fresh coriander. Continue to boil slowly, adding a little more water if needed. MAKE SURE that the dhall doesn't stick at the bottom. When cooked, add salt. Now heat ghee/oil in small pan. When very hot, add whole cummin. As soon as it begins to pop, pour into the dhall, stir and simmer a couple of minutes. Recipe IMH c/o Georges' Home BBS 2:323/4.4 MMMMM === Cut === === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Bhopali Pilaf with Peas & Carrots Categories: Side dish, Indian, Rice, Vegetables Yield: 6 servings 2 c Basmati rice 1 1 1/2" piece ginger, chopped 8 lg Garlic cloves, chopped 4 tb Vegetable oil 4 Whole cloves 1 lg Black cardamom pod 1 1" piece cinnamon stick 2 Bay leaves 1/4 ts Black cumin seeds 1/8 ts Mace 1 md Onion, cut into half rings 2 sm Carrots, diced very fine 1 c Peas, if frozen, defrost 1 ts Salt Wash rice very well. Cover with 5 cups water & soak for 30 minutes. Drain thoroughly. Blend together the ginger & garlic with 1 tb water until you have a paste. Heat oil in a heavy pot over medium-high heat. When very hot, add cloves, cardamom, cinnamon, bay leaves, cumin seeds & mace. Stir once & add onion rings. Stir-fry till the onion turns reddish brown. Add garlic-ginger paste. Fry for 2 minutes. Put in carrots & peas. Stir & fry for 1 more minute. Add drained rice & salt. Lower heat a little & stir-fry rice for 2 to 3 minutes. Add 2 1/2 cups water & bring to a boil. Cover tightly & reduce heat to very low. Cook gently for 25 minutes. Madhur Jaffrey, "A Taste of India" mmed IMH c/o Georges' Home BBS 2:323/4.4 MMMMM === Cut === All the Best Ian --- GoldED 2.50.A0918 UNREG * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DCN00002Date: 08/16/96 From: IAN HOARE Time: 11:48pm \/To: ALL (Read 5 times) Subj: Indian side 13&14 MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Bittara Appa (Egg Hoppers) Categories: Side dish, Indian Yield: 4 servings Batter (see above) 4 Eggs Prepare the hopper mixture as above. Heat the hopper pan, add 75 ml batter and tilt the pan slightly. Crack an egg into the pan taking care not to break the yolk. Cover and cook over a low flame till egg is cooked. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM === Cut === === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Black-Eyed Beans with Mushrooms (Lobhia Aur Khumbi) Categories: Side dish, Indian, Vegetables Yield: 6 servings 225 g Black eyed beans 1 1/2 l Water 225 g Mushrooms; fresh 6 tb Oil 1 ts Cumin seed, whole 1 Cinnamon stick, 1" long 150 g Onions; peeled & chopped 4 Garlic cloves; peeled 400 g Tomatoes; concassee 2 ts Coriander seed, ground 1 ts Cumin seed, ground 1/2 ts Turmeric 1/4 ts Cayenne 2 ts Salt Ground black pepper 3 tb Fresh coriander, chopped Pick over beans, wash and drain them. Put them in a heavy pot with the water and bring to a boil. Cover and simmer gently 2 mins. Turn off heat and leave undisturbed 1 hour. Meanwhile, wipe and trim mushrooms and cut into 6mm slices. Peel and chop onions, peel and finely chop garlic. Heat the oil in a frying pan over medium-high flame. When hot put in whole cumin seeds and cinnamon stick. Let them sizzle 5-6 secs. Now put in the onions and garlic. Stir and fry until the onion pieces turn brown at the edges. Add mushrooms and stir & fry until they wilt. Now add the tomatoes, ground coriander, cumin, turmeric & cayenne. Stir and cook a minute, then turn down heat and simmer, covered for 10 mins. Turn off. Bring the beans to a boil again, cover, turn heat to low and simmer for 20-30 mins or until tender. Without draining, add mushroom mixture, salt, papper and fresh coriander. Stir to mix then bring to simmering again. Cook, uncovered on medium low for another 30 minute, stirring occasionally. Remove cinnamon stick before serving. Recipe Madhur Jaffrey Mmed IMH c/o Georges' Home BBS 2:323/4.4 MMMMM === Cut === All the Best Ian --- GoldED 2.50.A0918 UNREG * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DCN00003Date: 08/16/96 From: IAN HOARE Time: 11:49pm \/To: ALL (Read 5 times) Subj: ind side 15&16 MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Bonchi (Curried Beans) Categories: Side dish, Indian, Vegetables Yield: 4 servings 250 g Beans 1 Onion 1 Fresh chilli 50 ml Oil 1 Sprig curry leaves 1/4 ts Chilli powder 1 ts Cumin 1/2 ts Turmeric 75 ml Thick coconut milk Wash and trim the beans as desired. Chop the onion and chilli. Heat the oil and fry the onion and curry leaves until fragrant. Add the beans, chilli, powder, cumin and turmeric and cook for 3 minutes. Add the coconut milk and cook until the beans are soft. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM === Cut === === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Brinjal Moju (Eggplant Moju) Categories: Side dish, Indian, Vegetables Yield: 4 servings 450 g Eggplant 100 g Green pepper 150 g Shallots 2 Cloves garlic 3 sl Ginger 250 ml Oil 50 ml Vinegar 1 ts Salt 1/2 ts Turmeric 1 ts Ground mustard 1 ts Sugar Slice the eggplant and green pepper lengthways clean the shallots, crush the garlic and shred the ginger. Heat the oil and fry eggplant slices until browned. Remove, drain and set on one side. In the same oil lightly fry the green pepper and shallots and when soft drain and set on one side. Pour off most of the oil and add garlic, ginger, vinegar, salt, turmeric and mustard to the pan and cook for 2 - 3 minutes. Add the eggplant slices, green pepper and shallots and cook for a further 5 minutes. Just prior to serving stir in the sugar. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 MMMMM === Cut === All the Best Ian --- GoldED 2.50.A0918 UNREG * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DCN00004Date: 08/16/96 From: IAN HOARE Time: 11:50pm \/To: ALL (Read 5 times) Subj: ind side 17&18 MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cabbage with Coconut Categories: Side dish, Indian, Vegetables Yield: 4 servings 5 tb Oil 1 pn Mustard seeds 2 Green chiles, seeded & -- chopped 2 lb Cabbage, finely shredded 1/4 ts Turmeric 1 ts Salt 1 pn Sugar 3/4 c Coconut, fresh, grated 2 1/2 ts Dry mustard 2 tb Water Heat oil in a large skillet & fry mustard seeds until they begin to pop. Add chiles, cabbage & turmeric & cook gently for about 5 minutes. Cover & cook until the cabbage is tender. Mix the dry mustard with the water to make a paste. Add the paste along with the remaining ingredients to the skillet. Cook, stirring, until the liquid has almost been absorbed. Serve with boiled rice or bread. Pranati Sen Gupta, "The Art of Indian Cuisine" MMMMM === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Carrots with Dill Categories: Side dish, Indian, Vegetables Yield: 4 servings 1 lb Carrots, peeled 1 1/4" cube ginger 4 tb Vegetable oil 1/2 ts Cumin seeds, whole 1/8 ts Asafetida 2 Fresh green chiles, chopped 1 ts Coriander seeds, ground 1/4 ts Turmeric 2/3 c Dill, cleaned & chopped 1/2 ts Salt Slice carrots into 1/8" slices. Cut ginger into julienne strips & then into fine dice. Heat oil in a wok & when hot add cumin seeds. A few seconds after, add asafetida. A second later, add ginger & chiles. When ginger starts to brown, add carrots, corainder & turmeric. Stir for 2 minutes. Add dill & salt, stir, cover, lower heat & cook for 2 minutes. Lift carrots out leaving as much oil behind as possible. Madhur Jaffrey, "A Taste of India" MMed IMH c/o Georges' Home BBS 2:323/4.4 MMMMM === Cut === All the Best Ian --- GoldED 2.50.A0918 UNREG * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DCN00005Date: 08/16/96 From: IAN HOARE Time: 11:50pm \/To: ALL (Read 5 times) Subj: ind side 19&20 And these are the last two for today - don't worry I've got lots more to fill up your HDs. MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Carrots, Peas & Potatoes Flavoured with Cumin Categories: Side dish, Indian, Vegetables Yield: 6 servings 2 lg Carrots 2 sm Potatoes, boiled & cooled 2 md Onions 1 Scallion 3 tb Mustard oil* 1 1/2 ts Cumin seeds 2 Dried red chilies 1 1/2 c Shelled peas 1 ts Salt 1/4 ts Sugar Dice the carrots & potatoes. Coarsely chop the onions & thinly slice the scallions. Set aside. Heat oil in a large skillet over medium heat. When hot, add the cumin seeds & let them sizzle for 3 or 4 seconds. Add the chilies & stir them for 3 to 4 seconds. Put in the onions & stir & cook for 5 minutes. Add the carrots & peas. Stir them for 1 minute. Cover, turn heat to low & cook for 5 minutes. Uncover, slightly raise the heat. Add the potatoes, salt & sugar. Stir & cook for 3 minutes. Add the scallion, heat for 30 seconds & serve. *Replace with any vegetable oil. Madhur Jaffrey's "Indian Cooking" mmed IMH c/o Georges' Home BBS 2:323/4.4 MMMMM === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cauliflower with Onion & Tomato Categories: Side dish, Indian, Vegetables Yield: 6 servings 1 md Cauliflower, broken into -- florets 1 md Onion, chopped 1 2" piece ginger, grated 7 tb Water 5 tb Vegetable oil 6 Garlic cloves, chopped 1 ts Cumin 1 ts Coriander 2 sm Tomatoes, peeled & chopped 1/2 ts Turmeric 1/8 ts Cayenne, or to taste 1 Fresh green chili, chopped 1 tb Lemon juice 1 1/4 ts Salt 1/4 ts Garam masala Soak cauliflower florets in water for 30 minutes & drain. Blend ginger & onion along with 4 tb water until smooth. Set aside. Heat oil in a skillet over medium heat until hot. Stir-fry garlic until it turns medium brown. Put in the cauliflower florets & stir-fry for 2 minutes. Remove the cauliflower with a slotted spoon & put in a pot. Fry the paste from the blender for 1 minute. Add cumin, coriander & tomatoes. Stir-fry unitl it changes colour, reducing heat if necessary to prevent burning. Add turmeric, cayenne, green chili, lemon juice & salt. Sprinkle with water if necessary to prevent sticking. Turn heat to low. Return cauliflower to skillet with whatever liquid may have collected as it drained. Mix gently. Add 3 tb water & bring to a simmer. Cover & cook over gentle heat for 5 to 10 minutes. The cauliflower should be just done. Remove lid, sprinkle garam masala over the top. Stir to mix. Madhur Jaffrey's "Indian Cooking" MMMMM === Cut === All the Best Ian --- GoldED 2.50.A0918 UNREG * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DCP00000Date: 08/18/96 From: IAN HOARE Time: 07:14pm \/To: ALL (Read 6 times) Subj: Indian 21&22 Hello All! Yet more indian side dishes for your collection. === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cauliflower with Potatoes Categories: Side dish, Indian, Vegetables Yield: 4 servings 2 md Potatoes, boiled, cooled & -- diced 1 sm Head cauliflower, cut into -- florets 5 tb Vegetable oil 1 ts Cumin seeds 1 ts Cumin, ground 1/2 ts Coriander 1/4 ts Turmeric 1/4 ts Cayenne 1 Green chili, chopped 1/2 ts Cumin seeds, roasted & -- ground 1 ts Salt Pepper, to taste Soak cauliflower florets in water for 30 minutes. Drain & set aside. Heat oil in a large skillet over a medium heat until hot. Add the cumin seeds & let then sizzle for a few seconds. Add the cauliflower, stir it about for 2 minutes. Cover, turn heat to low & cook for 5 minutes. Add the potatoes, ground cumin, corainder, turmeric, cayenne, chili, roasted cumin, salt & pepper. Stir gently to mix. Cook, uncovered, over low heat for another 3 minutes. Madhur Jaffrey's "Indian Cooking" MMMMM === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cauliflower, Peas & Potatoes Categories: Side dish, Indian, Vegetables Yield: 4 servings 2 c Cauliflower, cut into floret 3 sm Potatoes 1/3 c Oil 1/8 ts Asafetida 1 tb Black mustard seeds 8 Curry leaves 1 c Peas, defrosted if frozen 2 Fresh green chiles, chopped 1/4 ts Turmeric 1/4 ts Salt 1/2 ts Sugar 2 tb Dessicated coconut 2 tb Cilantro, chopped If potatoes are new, don't bother to peel them. Dice. Warm oil in a large skillet. When hot, put in asafetida followed by the mustard seeds. When the seeds begin to pop, add curry leaves & stir once. Add potatoes, cauliflower, peas, chiles, turmeric, salt & sugar. Stir for 2 minutes. Add 1/4 cup water & stir. As soon as water begins to bubble, cover, turn heat to low & simmer for 10 to 15 minutes. Sprinkle with coconut & cilantro & serve. Madhur Jaffrey, "A Taste of India" MMMMM === Cut === All the Best Ian --- GoldED 2.50.A0918 UNREG * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DCP00001Date: 08/18/96 From: IAN HOARE Time: 07:14pm \/To: ALL (Read 6 times) Subj: Ind side 33&34 MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cauliflower with Dried Chiles & Mustard Seeds Categories: Side dish, Indian, Vegetables Yield: 5 servings 1 Head cauliflower 5 tb Oil 1/4 ts Asafetida 1 ts Black mustard seeds 1 ts Urad dal 2 Whole dried red chiles 6 Hot green chiles, whole 3/4 ts Salt 2 tb Coconut Cut cauliflower into florets no wider than 1 1/2". Longer stems can be cut into rounds. Heat oil in a wok over medium high heat. When hot, put in the asafetida. A second later, add mustard seeds. When they pop, add the urad dal. when the dal turns reddish, add the chiles. When they darken, add the cauliflower. Stir for 1 minute. Add salt & 1 tb water. Stir & cook for 1 minute. Add another 1 tb water. Keep doing this for 4 minutes. Cover & turn the heat to low. Cook for 5 minutes or until the cauliflower is just tender. Remove the lid & dry off reamining liquid. Add coconut & serve. Madhur Jaffrey, "A Taste of India" MMMMM === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Cauliflower with Potato Categories: Side dish, Main dish, Vegetables, Indian Yield: 4 servings 225 g Potatoes 1 md Cauliflower; 450g florets 5 tb Vegetable oil 1 ts Whole cumin seeds 1 1/2 ts Ground roast cumin 1/2 ts Ground coriander seeds 1/4 ts Turmeric 1/4 ts Ground chillies 1 Green chilli, fresh; chopped 1 ts Salt Ground black pepper Boil the potatoes in their jackets and let them cool completely. (Day old cooked potatoes that have been refrigerated work very well for this dish) Peel the potatoes and cut them into 2 cms dice. Break up the cauliflower into chunky flowerets, around 4 cms across at the head, and around 4 cms in length. soak the florets 30 mins in water then blanch 4 minutes and refresh. Drain. Heat the oil in a large preferably non stick frying pan over moderate heat. When good and hot, add the whole cummin seeds and let them sizzle 3-4 seconds. now put in the well drained cauliflower florets and stir fry for about 2 minutes. Let the caulflower brown in spots. Cover, turn heat to low and simmer for around 4-6 minutes or until the cauliflower is almost done but still "al dente". Put in the diced potatoes, and other ingredients. Stir gently to mix. Continue to cook uncovered on low heat for another 3 minutes or until potatoes are heated through. Stir gently as you do so. Correct seasoning and serve. From "Madhur Jaffrey's Indian Cookery" MMed & Typed by Ian Hoare c/o Georges' Home BBS 2:323/4.4 MMMMM === Cut === All the Best Ian --- GoldED 2.50.A0918 UNREG * Origin: A Point for Georges' Home in the Correze (2:323/4.4)