Guest guest Posted April 3, 1999 Report Share Posted April 3, 1999 (same spice disclaimer) These are very spicy. Start with half the amount of spices and add more to taste if this concerns you. I have not actually cooked the breads before. I usually serve these dishes with rice, sometimes cous cous. Laura * Exported from MasterCook Mac * Leavened Bread (Naan) Recipe By : Indian Cooking, Khalid Aziz Serving Size : 4 Preparation Time :0:45 Categories : Breads Indian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ozs flour 1 tsp salt 4 ozs plain yogurt 1/4 pt milk 2 tsps sugar 1/2 tsp baker's yeast 1 tbsp poppy seeds 2 ozs ghee >>or<< 2 ozs butter Sift the flour together with the salt into a bowl and mix in the yogurt. Warm the milk slightly and stir in the sugar and the yeast. Add to the dough and continue to mix. Add a little water or flour as necessary to get the dough to the correct hard consistancy. Knead well for at least 15 minutes. Return to the bowl and cover with a damp tea towel. Put in a warm place to prove for 4-5 hours. The dough should rise to twice its original size. To cook the naan, pull off lumps of dough approximately 2-3 inches across and, using a conbination of rolling and pulling, form into elongated shapes. Put the poppy seeds into a saucer, wet the hands with a little water, pick up a few poppy seeds on your wet hands and press them into the top of the naan. Lay each naan out on a baking tray, brush with a little of the melted ghee or butter and bake in a pre-heated hot oven, 450 degrees, for about 10 minutes until the naan puff up and turn golden brown. Serve immediately, keeping the naan warm in a cloth. - - - - - - - - - - - - - - - - - - Per serving: 596 Calories; 29g Fat (44% calories from fat); 12g Protein; 71g Carbohydrate; 75mg Cholesterol; 682mg Sodium * Exported from MasterCook Mac * Spinach with Potato Chutney (Saag aloo) Recipe By : Indian Cooking, Khalid Aziz Serving Size : 6 Preparation Time :0:50 Categories : Indian Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb potatoes -- waxy 1 lb spinach 1 lg onion 1 clove garlic 2 ozs ghee >>or<< 2 ozs cooking oil 1/2 tsp ground coriander 1 tsp paprika 2 cardamom 1 tsp ground ginger 1 tsp black pepper 1 tsp salt Wash the spinach well and then put into a large saucepan. Just cover with water and bring to the boil. Meanwhile, peel and cut the potatoes into 1-inch cubes and add to the saucepan. Simmer the spinach and potatoes for about 10-15 minutes until the potatoes begin to soften. Now drain the saucepand of water and place the spinache and potato mixture to one side. Peel and thinly slice the onion and garlic. Heat the ghee or cooking oil in another saucepan and add the onion and garlic and cook for 2 minutes. Then add the spices but not the salt. Stir for a further minute and add the potato and spinach mixture. Combine this gently with the spice mixture, making sure not to crush the potatoes. Add the salt, adding slightly more or less according to taste. Allow to simmer very slowly for a further 10 minutes. The idea is that all the spice mixture should be easily absorbed into the vegetables. This dish should be very dry and it should not be necessary to add any extra water as the spinach holds quite a lot of water itself. - - - - - - - - - - - - - - - - - - Per serving: 238 Calories; 19g Fat (70% calories from fat); 3g Protein; 15g Carbohydrate; 24mg Cholesterol; 494mg Sodium NOTES : I usually use frozen spinach. * Exported from MasterCook Mac * Sweet and sour cabbage (Khat meeti gobi) Recipe By : Indian Cooking, Khalid Aziz Serving Size : 4 Preparation Time :0:55 Categories : Indian Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 lg cabbage head 2 ozs tamarind 1/4 pt boiling water 2 ozs ghee >>or<< 2 ozs cooking oil 1 tsp ground coriander 2 tsps garam masala 1 tsp black pepper 1 tbsp vinegar 2 tsps salt 2 tbsps honey Soak the tamarind in the boling water for 30 minutes. (Or you can just mix tamarind concentrate with the boiling water until it forms a paste) Meanwhile, cut away any bruised outer skin of the cabbage and cut the cabbage into very small strips. This may be done using a large coleslaw grater. Put the cabbage to one side. Heat the ghee or cooking oil in a large saucepan and add the coriander, garam masala and black pepper. Stir in well and add the cabbage. Turn the cabbage so that the spice mixture is nicely distributed. Next, strain the tamarind water into the saucepan, add the vinegar and bring to a boil. Add the salt and the honey and stir well to ensure it is well coated. Cover the saucepan with a tight-fitting lid and simmer gently for about 10-15 minutes. This dish is best when the cabbage is not fully cooked but still slightly crunchy. If you feel a little more water is needed then do not hesitate to add some, but remember that when properly cooked this dish should not be awash with water! - - - - - - - - - - - - - - - - - - Per serving: 317 Calories; 28g Fat (78% calories from fat); 1g Protein; 17g Carbohydrate; 36mg Cholesterol; 1085mg Sodium * Exported from MasterCook Mac * Unleavened Bread (Chapatti) Recipe By : Indian Cooking, Khalid Aziz Serving Size : 4 Preparation Time :0:45 Categories : Breads Indian Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ozs chapatti or wholemeal flour 1 tsp salt water Sift the flour and salt together into a large bowl and gradually add a little water to obtain a hard dough. Kneed the dough for 5 minutes until it becomes elastic. Return the ball of dough to the bowl, cover with foil or cling film and place in the refrigerator to chill for 2-3 hours. To cook, break off a lump of dough and form it into a ball approximately 2 inches in diameter. On a floured board, roll each ball into a disc measuring 6-9 inches in diameter and about 1/8 inch thick. Traditionally, chapattis are cooked on a convex iron plate known as a tawa, but if you do not have one of these, they can be cooked with a high degree of success in a dry frying pan. Sprinkly a little flour into the frying pan, heat it and place the chapatti in it. Cook until it is dry on one side, turn it over and cook the other side. This should take about a minute. Once you have done this, remove the frying pan from the heat and using tongs place the cooked chapatti directly onto a low heat source. If this is gas you should leave it there for a couple of seconds then flick it over onto the other side. It takes slightly longer on electric cookers. You will see that brown spots begin to form on either side and the chapatti should puff up almost into a sphere. Place the chapatti in a tea towel and wrap, keeping warm in a low oven before serving. - - - - - - - - - - - - - - - - - - Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 533mg Sodium NOTES : Must be eaten within 1/2 hour of being cooked or they become tough. * Exported from MasterCook Mac * Vegetable Curry Recipe By : Indian Cooking, Khalid Aziz Serving Size : 4 Preparation Time :0:35 Categories : Indian Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 sm cauliflower 1/2 lb carrot 1/2 lb french beans 4 ozs ghee >>or<< 4 ozs cooking oil 1 lg onion 2 tsps chili powder 1 tbsp ground cumin 1 stick cinnamon -- 2 inch piece 1/2 tbsp ground coriander 2 tsps ground turmeric 4 cloves 4 cardamom 4 ozs tomato puree 1/2 pt vegetable stock 2 tsps salt 2 tsps black pepper Cut away the leaves of the cauliflower and break it up into florets. Scrape the carrots, top and tail the French beans and cut into bite-sized pieces. Parboil all the vegetables together in a large saucepan. Heat the ghee or cooking oil in a large saucepan and peel and slice the onion very thinly. Fry the onion gently until it softens, then add the chili powder, cumin, cinnamon, coriander and turmeric. Cook for 2 minutes or so and add the cloves and cardamoms. Add the tomato puree mixing in well and cook for a further minute. Drain the vegetables of their cooking water and add to the pan together with the vegetable stock. Add the salt and black pepper, cover the saucepan and simmer for 10-15 minutes until the vegetables are cooked. - - - - - - - - - - - - - - - - - - Per serving: 838 Calories; 61g Fat (63% calories from fat); 15g Protein; 65g Carbohydrate; 73mg Cholesterol; 1687mg Sodium NOTES : Originally called for chicken stock. Quote Link to comment Share on other sites More sharing options...
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