Tonight's Dinner

[Guest guest]

This was tonights dinner. I made a few changes to the

original but otherwise kept it the same. It was pretty

quick and very good. I cut some of the fat from the

original recipe. I know Indian (as in India, the country)

people use a lot of ghee (clarified butter) but I cut the

butter amount a bit. Otherwise, it was a little rich but

still quite yummy.

 

* Exported from MasterCook *

 

Green Curry

 

Recipe By : Vegetarian Epicure by Anna Thomas, p. 308

Serving Size : 8 Preparation Time :0:00

Categories : Chiles

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 lb russet potatoes

1 lb green beans -- * see note

1/4 lb zucchini -- ** see note

1 lb spinach

5 tbsp butter -- *** see note

1 1/2 lb onions

10 med cloves garlic

2 tsp ground turmeric

1 tbsp ground coriander

1 tbsp ground cumin

1/2 tsp hot paprika

1/2 tsp cayenne pepper

1/2 tsp black pepper

1/4 tsp cinnamon

1 1/2 tsp salt

1 1/2 tbsp fresh ginger -- peeled & grated

4 tbsp green chiles -- chopped

2 tbsp lemon juice

3/4 cup water

 

Scrub or peel the potatoes, quarter them lengthwise, and

slice thickly. Boil in salted water for 5 minutes only,

drain, and set aside.

 

Trim the green beans and cut them in 1 " pieces. Boil them

in salted water for 5 minutes, drain, and set aside.

 

Slice the zucchini rather thickly, boil them in salted

water for 3-4 minutes only, drain, and set aside.

 

Wash and coarsely chop the spinach and set it aside.

 

Melt the butter in a large pot. Halve and thickly slice

the onions and crush or mince the garlic, and saute them

in the butter until the onions begin to color. Then add

the turmeric, coriander, cumin, hot paprika, cayenne,

black pepper, cinnamon and salt.

 

Stir this mixture over a medium flame for a few minutes,

then add the prepared vegetables, the ginger, green

chilies, lemon juice and water. Stir all the vegetables

and spices together thoroughly and simmer, stirring again

frequently, until most of the water is gone and the

vegetables are tender.

 

Serves 6-8

 

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Serving Ideas : plain pilau rice, chutney

 

NOTES : Risa's notes:

 

* I used fresh wax beans.

** I omitted this.

*** I used only half the butter and a touch of olive oil

 

* Exported from MasterCook *

 

Plain Pilau

 

Recipe By : Vegetarian Epicure by Anna Thomas, p. 311

Serving Size : 8 Preparation Time :0:00

Categories : Rice Side

Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tbsp butter

2 cups long grain white rice -- or

basmati

1/4 tsp cinnamon

8 cardamom pods -- seeds crushed

1/4 cup almonds -- blanched & slivered

1/2 cup raisins

1 cup fresh peas -- shelled

4 cups hot water

1 1/2 tsp salt

 

Melt the butter in a large, fireproof casserole and fry

the rice in it over low heat until it just starts to

color. Add the cinnamon and the crushed cardamom seeds.

Stir, and continue frying for 1-2 minutes.

 

Add the remaining ingredients and stir briefly. Bring the

water to a boil, then lower the heat, cover the

casserole, tightly, and let the rice steam for 20

minutes. All the water should be absorbed and the rice

just tender but not mushy.

 

Serves 6-8

 

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RisaG