Indian Curried Peas

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2 ts Oil 2 ts Butter or margarine
1 c Minced onions
1 Clove garlic
1 sl Gingerroot, 1/2-in thick, -peeled
1 ds Caraway seeds
1/2 ts Salt
1 ds Black pepper
1 ds Ground turmeric
1/4 c Tomato puree
10 oz Pkg frozen peas or 1 lb Fresh peas
1 ds Ground coriander
1/8 ts Ground cumin
1/8 ts Red pepper
1 1/4 c Sliced mushrooms
Plain yogurt (optional)
Sweet chutney (optional)


Heat oil and butter in large heavy skillet. Add onions and saute until tender. Puree garlic and ginger in blender with small amount of water and add to onions. Add caraway seeds, salt, pepper and turmeric. Cook 8 minutes, stirring often to prevent sticking and scorching. Add tomato puree and heat through. Add peas and simmer 5 minutes. Add coriander, cumin and red pepper and cook 10 minutes. Add mushrooms, cover and cook 10 minutes longer, or until mushrooms are tender. Serve with yogurt and sweet chutney, if desired.

East Indian Vegetable Casserole

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2 tb Butter or margarine
1 c Rice,long-grain,uncooked
3/4 c Celery,diagonally sliced
3/4 c Raisins,dark,plumped
1/4 ts Nutmeg,ground
2 Bouillon cubes,beef
1/2 c Nuts,chopped dry-roasted
3/4 c Onion,chopped
1 c Green pepper,coarse chopped
3/4 c Carrot,sliced
1/4 ts Cardamom,ground
1/4 ts Tabasco sauce
2 c Water,boiling
1 pk Mozzarella cheese,slice(8oz)


Melt butter in a large saucepan; sauce onion until transparent. Add rice; mix well.Stir in green pepper, celery, carrot, raisins, cardamom, nutmeg and Tabasco sauce. Dissolve bouillon cubes in boiling water; add to rice mixture. Spoon mixture into a 2-quart casserole; cover tightly.

Bake in preheated 350'F. oven 30 minutes, or until all liquid is absorbed and vegetables are tender. Remove from oven; sprinkle with nuts and arrange cheese slices over top. Place under broiler 3 minutes, or until cheese melts. NOTE: To plump raisins, drop into boiling water; let stand 5 minutes, then drain.

Spiced Beets & Carrots

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1 lb Beets (about 4 medium)
1 lb Carrots, sliced
2 tb Grated fresh gingerroot
1/2 c Brown sugar
1/2 c Orange juice
1/4 c Cider vinegar
Grated zest of 1 orange
1/2 ts Ground cinnamon
1/2 ts Mace


Wash the beets well and cut off the leaves, leaving an inch or so of stem. Cover with cold water, bring to a boil and simmer, covered until tender, about 40 minutes. Drain and cover with cool or lukewarm water.

When cool enough to handle, slip off the skins. Cut the beets into slices or chunks. Peel and cut the carrots into slices or chunks, resemling the beets in size and style. Steam or boil in lightly salted water about 5 minutes or until tender but not soft. Drain. Combine the ginger, sugar, orange juice, vinegar, orange zest and spices in a saucepan and bring the mixture to a simmer. Cook until thickened. Simmer the cooked beets and carrots in this sauce for about 5 minutes.

Spicy Indian Potatoes

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2 Large Potatoes
Crushed Black Peppercorns
Dried Green Mango Powder (Amchoor or Umchoor)
Oil


Cut potatoes into shoestrings (ie thin fries). Pan fry in oil. Remove to serving platter. Sprinkle liberally with crushed black peppercorns and green mango powder.

Indian Carrot Curry (Gadjar Kari)

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1/4 c Margarine or vegetable oil
1 tb Cumin seeds
1 1/2 ts Yellow mustard seeds
1 1/2 ts Ground turmeric
1 ts Ground cardamom
1 ts Curry powder
1/2 ts Ground cloves
1/4 ts Cayenne
1 lb Carrots; peeled and sliced
1 md Banana; peeled and sliced
1/4 c Golden raisins
1 c Water
About 1 ts salt
Ground black pepper
Chopped parsley or coriander -for garnish


Heat the margarine in a large nonreactive pan over medium heat. Add the cumin seeds, mustard seeds, turmeric, cardamom, curry powder, cloves and cayenne, and saute until fragrant, about 30 seconds. Add the carrots and saute until lightly coloured, 3 to 5 minutes. Stir in the banana and raisins. Add the water, salt and pepper to taste. Bring to a boil, cover , reduce the heat to low and simmer until the carrots are tender, but not mushy, about 20 minutes. Uncover, increase the heat to medium, and cook shaking frequently untilmost of the liquid is evaporated and the carrots and raisins are glazed, 5 to 10 minutes.

Easy Indian Samosas

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2 tb Veg oil
1 Onion;finely chopped
1 tb Ginger root;fresh, chopped
1 Garlic clove; finely chopped
1 tb Curry powder
1 1/2 ts -salt
1/4 c -water
1 1/2 c Peas; frozen
4 Potatoes;cooked and diced
1/4 c Coriander; chopped fresh
24 Spring Roll wrappers or -Egg roll wrapper
1 Egg; lightly beaten
Vegetable oil for frying


This recipe uses either spring roll wrapper or Egg roll wrappers to save time rather the traditional pastry. These may be made ahead of time and frozen. Heat 2 Tbsp of oil in deep skillet. Add onions, ginger & garlic. Cook few minutes without browning. Add curry and salt. Cook 30 to 60 seconds. Add water, peas and potatoes. Heat mixture thoroughly; combine well. Add coriander but do not cook. Cool completely.

Separate wrappers individually. If difficult to separate, unwrap package and cover with a damp cloth. After a few minutes, top wrapper can be removed.

Place tablespoonful of filling on wrapper. Brush edges with egg and fold over filling into a triangular shape. Place on baking sheet lined with a clean tea towel. Separate second wrapper and repeat. Heat 1 inch of oil in deep skillet. Cook in batches few minutes on each side until golden and crisp. Drain on a rack or paper towels. Serve with chutney as a dip if you wish. MAKES: approx 24.

Indian Egg Curry

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2 tb Curry powder
1 c Onion; finely chopped
2 tb Butter
1 tb Flour
1 c Milk
8 ea Hard cooked eggs; chopped
4 ea Toasted english muffins
Fresh cilantro or parsley -chopped


Saute onion in butter until soft. Stir in curry and flour and heat an additional 2 mins. Slowly add the milk, stirring constantly as sauce thickens. Add chopped eggs and heat thru. Pour over muffins, garnish with parsley or cilantro and serve.

Shrimp in Indian Sauce

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1/2 lb Raw shrimp
2 tb Butter
1/2 c Finely chopped onion
1/4 ts Dried red pepper
1/2 ts Ground cumin
1 Juice of a lime
1 c Sour cream
1/2 c Plain yoghurt
1/4 c Chopped fresh coriander
Salt & pepper to taste


Shell and devain the shrimp. Rinse well and pat dry. Set Aside. Heat the butter in a skillet and add the onion. Add the chili. Cook briefly and add the shrimp, salt and pepper to taste. Cook, stirring often, about three minutes. Add the cardamom and cumin and stir. Add the lime juice, sour cream, and yoghurt. Bring gently to a boil stirring. Sprinkle with coriander and serve hot with saffron rice.

Indian Broiled Fish Recipe with Many

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2 tb Lemon juice
2 tb Dry mustard
2 ts Ground cumin
1 ts Ground coriander
1 ts Salt
1/4 ts Garam masala
4 Swordfish or halibut steaks, - 1-inch thick (about 2 lb)
2 tb Melted margarine or butter


Mix together all ingredients except fish and margarine. Spread mixture evenly on both sides of fish. Place fish in shallow glass or plastic dish. Cover and refrigerate at least 12 hours. Set oven control to broil or 550F. Arrange fish on rack in broiler pan and drizzle with melted margarine. Broil with tops about 4 inches from heat until light brown, about 7 minutes. Turn. Drizzle with melted margarine. Broil until fish flakes easily with fork, 5 to 7 minutes longer

Indian-Style Grilled Flank Steak

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1 1/2 tb Garam masala
1 1/2 ts Coarse salt
1 ts Black pepper
1 1/2 lb Flank steak


In a small bowl stir together the garam masala, the salt, and the pepper, in a shallow dish rub the mixture onto both sides of the steak, and let the steak stand at room temperature for 30 minutes. Grill the steak on an oiled rack set about 5 to 6 inches over glowing coals for 8 to 10 minutes on each side for medium-rare meat. (Alternatively, the steak may be broiled under a preheated broiler about 3 inches from the heat for 8 to 10 minutes on each side.) Transfer the steak to a cutting board and let it stand for 10 minutes. Holding a knife at a 45 degree angle, cut the steak across the grain into thin slices.