Some Indian recipes

September 9, 2000

I spent a lot of time this week finding, formatting and importing recipes.

Here's the first batch.

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<Summ>

<Nam>

Curried Cauliflower And Peas

</Nam>

<Nam>

Curried Lentil-Spinach Salad

</Nam>

<Nam>

Delectable Indian Mango Chutney

</Nam>

<Nam>

Lentils & amp; Rice With Fried Onions

</Nam>

<Nam>

Red Lentil Dal

</Nam>

<Nam>

Vegetable Koftas

</Nam></Summ>

<RcpE name= " Curried Cauliflower And Peas " author= " Themestream.com August

14, 2000 " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

Curried Cauliflower And Peas

Recipe By :Themestream.com August 14, 2000

Serving Size : 0 Preparation Time :0:00

Categories : New Import Vegetables

Amount Measure Ingredient -- Preparation Method

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

1 large head cauliflower

6 tablespoons ghee or butter

1 1/2 teaspoons turmeric

1 1/2 teaspoons ground cumin

1 1/2 teaspoons cumin seeds (optional)

1/4 teaspoon cayenne pepper

1 1/2 cups fresh or frozen peas (not canned)

1/4 teaspoon salt

Wash the cauliflower and break and cut into small florets.

Melt the ghee or butter in a large skillet over medium-low heat. Add the spices

and stir to blend. Lightly toast them for 30 seconds. Add the cauliflower and

toss to coat evenly. Add about 2 tablespoons of water and cover and cook for

about 15 minutes until cauliflower is almost tender. Stir occasionally. If using

fresh peas, add after 7 minutes.

Add the frozen peas if you're using them, the salt, and cook uncovered until the

peas and cauliflower are tender, about 3-5 minutes more.

Serve with rice, red lentil dal and other Indian dishes such as curried

eggplant, vegetable koftas or Bombay spiced potatoes.

Cuisine:

" Indian "

Source:

" lu wyland "

Copyright:

" lu wyland "

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

Per serving: 25 Calories (kcal); 1g Total Fat; (34% calories from fat); 1g

Protein; 4g Carbohydrate; 0mg Cholesterol; 539mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

New Import

</CatT>

<CatT>

Vegetables

</CatT>

</CatS>

<DirS>

<DirT>

Wash the cauliflower and break and cut into small florets.

</DirT>

<DirT>

Melt the ghee or butter in a large skillet over medium-low heat. Add the spices

and stir to blend. Lightly toast them for 30 seconds. Add the cauliflower and

toss to coat evenly. Add about 2 tablespoons of water and cover and cook for

about 15 minutes until cauliflower is almost tender. Stir occasionally. If using

fresh peas, add after 7 minutes.

</DirT>

<DirT>

Add the frozen peas if you & apos;re using them, the salt, and cook uncovered

until the peas and cauliflower are tender, about 3-5 minutes more.

</DirT>

<DirT>

Serve with rice, red lentil dal and other Indian dishes such as curried

eggplant, vegetable koftas or Bombay spiced potatoes.

</DirT>

<DirT>

</DirT>

</DirS>

<Natn>

Indian

</Natn>

<Srce>

lu wyland

</Srce>

<CpyR>

lu wyland

</CpyR>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Curried Lentil-Spinach Salad

Recipe By :Cooking Light September 2000

Serving Size : 4 Preparation Time :0:00

Categories : Beans & Legumes New Import

Salads

Amount Measure Ingredient -- Preparation Method

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

3/4 cup dried red lentils

1/2 teaspoon salt -- divided

1/4 cup chopped fresh mint

1/4 cup fresh lemon juice (about 2 lemons)

2 tablespoons honey

2 tablespoons dijon mustard

2 tablespoons extra-virgin olive oil

1 teaspoons curry powder -- (1-1/2)

8 cups torn spinach

2 cups sliced mushrooms

1 red bell pepper -- cut into 1/4-inch st

Combine water, red lentils, and 1/4 teaspoon salt in a medium saucepan. Bring to

a boil; cover, reduce heat to medium-low, and simmer for 20 minutes. Drain and

set aside.

Combine 1/4 teaspoon salt, mint, and next 5 ingredients (mint through curry

powder). Combine 1/4 cup mint dressing, torn spinach, mushrooms, and bell

pepper; toss well to coat. Combine lentils and 1/4 cup mint dressing, and toss

well to combine.

Arrange 2 cups spinach mixture on each of 4 plates; top each serving with 1/2

cup lentil mixture. Drizzle with remaining dressing.

CALORIES 312 (26% from fat); FAT 9.1g (sat 1.2g, mono 5.6g, poly 1.4g); PROTEIN

23g; CARB 38.5g; FIBER 9.7g; CHOL 65mg; IRON 8.3mg; SODIUM 573mg; CALC 161mg

Description:

" You can use brown or red lentils in this salad, but the brown hold

their shape better "

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

Per serving: 132 Calories (kcal); 8g Total Fat; (47% calories from fat); 3g

Protein; 16g Carbohydrate; 0mg Cholesterol; 412mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat;

1/2 Other Carbohydrates

NOTES : removed shrimp from original recipe

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

Beans & amp; Legumes

</CatT>

<CatT>

New Import

</CatT>

<CatT>

Salads

</CatT>

</CatS>

<IPrp>

divided

</IPrp>

</IngR>

<IPrp>

(1-1/2)

</IPrp>

</IngR>

<IPrp>

cut into 1/4-inch strips

</IPrp>

</IngR>

<DirS>

<DirT>

Combine water, red lentils, and 1/4 teaspoon salt in a medium saucepan. Bring to

a boil; cover, reduce heat to medium-low, and simmer for 20 minutes. Drain and

set aside.

</DirT>

<DirT>

Combine 1/4 teaspoon salt, mint, and next 5 ingredients (mint through curry

powder). Combine 1/4 cup mint dressing, torn spinach, mushrooms, and bell

pepper; toss well to coat. Combine lentils and 1/4 cup mint dressing, and toss

well to combine.

</DirT>

<DirT>

Arrange 2 cups spinach mixture on each of 4 plates; top each serving with 1/2

cup lentil mixture. Drizzle with remaining dressing.

</DirT>

<DirT>

CALORIES 312 (26% from fat); FAT 9.1g (sat 1.2g, mono 5.6g, poly 1.4g); PROTEIN

23g; CARB 38.5g; FIBER 9.7g; CHOL 65mg; IRON 8.3mg; SODIUM 573mg; CALC 161mg

</DirT>

</DirS>

<Desc>

You can use brown or red lentils in this salad, but the brown hold their shape

better

</Desc>

<Note>

removed shrimp from original recipe

</Note>

</RcpE>

<RcpE name= " Delectable Indian Mango Chutney " author= " Themestream.com

September 7, 2000 " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

Delectable Indian Mango Chutney

Recipe By :Themestream.com September 7, 2000

Serving Size : 0 Preparation Time :0:00

Categories : Fruit New Import

Sauces And Marinades

Amount Measure Ingredient -- Preparation Method

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

2 raw mangoes

1 cup mint leaves

1 cup green coriander

2 green chili

2 teaspoons sugar

salt to taste

Cut mangoes into small cubes and throw away its seed.Wash mint and coriander

leaves thoroughly.

Cut green chilies lengthwise and take off the seeds.

Grind mangoes, mint and coriander leaves in a blender until they reach a smooth

consistency.

Season it with salt to taste. Add sugar and mix well. That's it and serve with

any snack and enjoy!

Description:

" As this is the mango season everywhere, why not try an easy recipe

for making mango chutney, which can be eaten in place of ketchup or

any salsa. So, here you go. "

Cuisine:

" Indian "

Source:

" Seema Kachru "

Copyright:

" Cpr: Seema Kachru "

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

Per serving: 72 Calories (kcal); 0g Total Fat; (0% calories from fat); 3g

Protein; 16g Carbohydrate; 0mg Cholesterol; 27mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1/2

Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

Fruit

</CatT>

<CatT>

New Import

</CatT>

<CatT>

Sauces and Marinades

</CatT>

</CatS>

<DirS>

<DirT>

Cut mangoes into small cubes and throw away its seed.Wash mint and coriander

leaves thoroughly.

</DirT>

<DirT>

Cut green chilies lengthwise and take off the seeds.

</DirT>

<DirT>

Grind mangoes, mint and coriander leaves in a blender until they reach a smooth

consistency.

</DirT>

<DirT>

Season it with salt to taste. Add sugar and mix well. That & apos;s it and serve

with any snack and enjoy!

</DirT>

<DirT>

</DirT>

</DirS>

<Desc>

As this is the mango season everywhere, why not try an easy recipe for making

mango chutney, which can be eaten in place of ketchup or any salsa. So, here you

go.

</Desc>

<Natn>

Indian

</Natn>

<Srce>

Seema Kachru

</Srce>

<CpyR>

Cpr: Seema Kachru

</CpyR>

</RcpE>

<RcpE name= " Lentils & amp; Rice With Fried Onions " author= " Themestream.com

June 19, 2000 " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

Lentils & Rice With Fried Onions

Recipe By :Themestream.com June 19, 2000

Serving Size : 0 Preparation Time :0:00

Categories : Beans & Legumes New Import

Rice

Amount Measure Ingredient -- Preparation Method

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

1 cup rice

1/3 cup lentils

1/2 cup sliced onion

1 tablespoon oil

1 teaspoon cumin seeds

1/2 " piece cinnamon stick

2 cloves missing ingredient

1 brown cardamom pod -- slit or bruised

10 peppercorns (optional) -- (10-12)

1/2 teaspoon salt

Rinse rice and lentils separately, then soak them in 2 1/2 cups of water for

20-25 minutes. Drain them well, then put to the side.

Fry the onions in the oil in a saucepan, together with the cumin seeds, cinnamon

stick, cloves, cardamom pod and peppercorns until onions turn a deep rich golden

brown. (here the onions act as a dye, the browner the onions, the richer the

color they will turn the rice).

Add 2 1/4 cups water and put in the lentils first; let it come to a boil, reduce

heat to low and cover and cook 10 minutes. Add the rice and salt, stirring

gently to mix lentils and rice. Cover and continue cooking 20-25 minutes. Let it

stand for 3-4 minutes before serving.

S: 4 Cpr: Lori Williams

Cuisine:

" Indian "

Source:

" Lori Williams "

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

Per serving: 1034 Calories (kcal); 16g Total Fat; (13% calories from fat); 32g

Protein; 189g Carbohydrate; 0mg Cholesterol; 1083mg Sodium

Food Exchanges: 12 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2

Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

Beans & amp; Legumes

</CatT>

<CatT>

New Import

</CatT>

<CatT>

Rice

</CatT>

</CatS>

<IPrp>

slit or bruised

</IPrp>

</IngR>

<IPrp>

(10-12)

</IPrp>

</IngR>

<DirS>

<DirT>

Rinse rice and lentils separately, then soak them in 2 1/2 cups of water for

20-25 minutes. Drain them well, then put to the side.

</DirT>

<DirT>

Fry the onions in the oil in a saucepan, together with the cumin seeds, cinnamon

stick, cloves, cardamom pod and peppercorns until onions turn a deep rich golden

brown. (here the onions act as a dye, the browner the onions, the richer the

color they will turn the rice).

</DirT>

<DirT>

Add 2 1/4 cups water and put in the lentils first; let it come to a boil, reduce

heat to low and cover and cook 10 minutes. Add the rice and salt, stirring

gently to mix lentils and rice. Cover and continue cooking 20-25 minutes. Let it

stand for 3-4 minutes before serving.

</DirT>

<DirT>

S: 4 Cpr: Lori Williams

</DirT>

</DirS>

<Natn>

Indian

</Natn>

<Srce>

Lori Williams

</Srce>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Red Lentil Dal

Recipe By :Themestream.com August 14, 2000

Serving Size : 0 Preparation Time :0:00

Categories : Beans & Legumes New Import

Amount Measure Ingredient -- Preparation Method

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

1 1/4 cups red lentils

3 cups water

1/2 teaspoon salt

2 tablespoons ghee or butter

1/4 teaspoon black mustard seed -- (omit if you cannot

1/4 teaspoon turmeric

1/4 teaspoon cayenne pepper

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/2 teaspoon minced fresh gingerroot

Rinse the lentils in a sieve under cool running water, removing any stones.

Place in a medium-sized saucepan with the water and cook uncovered, over

medium-low heat for 25 minutes or until lentils are almost completely smooth.

Heat ghee or butter in a separate small skillet over medium heat and add the

mustard seed. When they are done popping and spattering, add all the other

spices and cook while stirring, one minute. Carefully add these to the lentil

mixture. Stir and cook two minutes more.

Serve over rice, preferably basmati.

Cuisine:

" Indian "

Source:

" lu wyland "

Copyright:

" lu wyland "

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

Per serving: 7 Calories (kcal); trace Total Fat; (35% calories from fat); trace

Protein; 1g Carbohydrate; 0mg Cholesterol; 1089mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

Beans & amp; Legumes

</CatT>

<CatT>

New Import

</CatT>

</CatS>

<IPrp>

(omit if you cannot find them. do not substitute yellow mustard seed.)

</IPrp>

</IngR>

<DirS>

<DirT>

Rinse the lentils in a sieve under cool running water, removing any stones.

Place in a medium-sized saucepan with the water and cook uncovered, over

medium-low heat for 25 minutes or until lentils are almost completely smooth.

</DirT>

<DirT>

Heat ghee or butter in a separate small skillet over medium heat and add the

mustard seed. When they are done popping and spattering, add all the other

spices and cook while stirring, one minute. Carefully add these to the lentil

mixture. Stir and cook two minutes more.

</DirT>

<DirT>

Serve over rice, preferably basmati.

</DirT>

<DirT>

</DirT>

</DirS>

<Natn>

Indian

</Natn>

<Srce>

lu wyland

</Srce>

<CpyR>

lu wyland

</CpyR>

</RcpE>

<RTxt>

<![CDATA[

* Exported from MasterCook *

Vegetable Koftas

Recipe By :Themestream.com August 14, 2000

Serving Size : 0 Preparation Time :0:00

Categories : Main Dish New Import

Amount Measure Ingredient -- Preparation Method

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

1 10-oz package frozen chopped spinich -- thawed

2 large potatoes -- peeled, boiled, & ma

2 medium-sized carrots -- finely diced & cooke

2 tablespoons whole wheat flour

1 tablespoon ground coriander

1/2 teaspoon turmeric

1/4 teaspoon ground cumin

1/4 teaspoon cayenne pepper

2 teaspoons sugar

3/4 teaspoon salt

2 eggs -- lightly beaten

1 1/2 cups bread crumbs

oil for frying

SAUCE:

1/4 cup ghee or butter

1 medium-size onion -- minced

1 1/2 teaspoons minced gingerroot

1 cinnamon stick

1 bay leaf

1/2 teaspoon ground cardamon

1/2 teaspoon turmeric

1 1/2 teaspoon ground coriander

1 1/2 teaspoon ground cumin

1/4 teaspoon cayenne

1 large tomato -- peeled, seeded and c

2 1/2 cups coconut milk

1/2 teaspoon salt

When spinich is thoroughly defrosted, squeeze out excess moisture with your

hands. Mince the spinach.

In a large bowl, combine spinich with the mashed potatoes, cooked carrots, flour

and all of the ingredients up to the eggs.

Put the beaten eggs in one bowl and the bread crumbs in another. One by one,

form the mixture into 1 1/2 inch balls and place on a cookie sheet or large

tray. Then roll the balls in the eggs and then the bread crumbs. Replace on a

cookie sheet.

Pour enough oil into a large skillet to reach 1/2 inch up the sides of the pan.

Heat over medium heat until hot but not smoking. Fry the balls, turning them

often, until they are golden brown and crisp on the outside. Drain on paper

towels and set aside. Discard the oil.

For the Sauce, use the same skillet that you used to fry the koftas. Heat the

ghee/butter. When hot, add the onion and all the spices and saute for 2 minutes.

Add the tomato and stir to blend. Add the coconut milk and salt. Stir and boil

the mixture for 3 minutes.

Preheat oven to 350*. Place the koftas in a shallow baking dish (a 10x10 inch

dish works well) and pour the sauce over them. Cover and bake for 20 minutes.

Alternatively, add the koftas to the sauce in the skillet and cook together,

covered, on top of the stove for 20 minutes, or until the sauce has thickened.

These are very good served over rice with red lentil dal on the side.

Cpr: lu wyland

Source:

" lu wyland "

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

Per serving: 1155 Calories (kcal); 21g Total Fat; (16% calories from fat); 42g

Protein; 206g Carbohydrate; 374mg Cholesterol; 4212mg Sodium

Food Exchanges: 12 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3

Fat; 1/2 Other Carbohydrates

NOTES : Coconut milk can be found canned in the ethnic or specialty area of your

grocery store.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

Main Dish

</CatT>

<CatT>

New Import

</CatT>

</CatS>

<IPrp>

thawed

</IPrp>

</IngR>

<IPrp>

peeled, boiled, & amp; mashed

</IPrp>

</IngR>

<IPrp>

finely diced & amp; cooked

</IPrp>

</IngR>

<IPrp>

lightly beaten

</IPrp>

</IngR>

<IPrp>

minced

</IPrp>

</IngR>

<IPrp>

peeled, seeded and chopped

</IPrp>

</IngR>

<DirS>

<DirT>

When spinich is thoroughly defrosted, squeeze out excess moisture with your

hands. Mince the spinach.

</DirT>

<DirT>

In a large bowl, combine spinich with the mashed potatoes, cooked carrots, flour

and all of the ingredients up to the eggs.

</DirT>

<DirT>

Put the beaten eggs in one bowl and the bread crumbs in another. One by one,

form the mixture into 1 1/2 inch balls and place on a cookie sheet or large

tray. Then roll the balls in the eggs and then the bread crumbs. Replace on a

cookie sheet.

</DirT>

<DirT>

Pour enough oil into a large skillet to reach 1/2 inch up the sides of the pan.

Heat over medium heat until hot but not smoking. Fry the balls, turning them

often, until they are golden brown and crisp on the outside. Drain on paper

towels and set aside. Discard the oil.

</DirT>

<DirT>

For the Sauce, use the same skillet that you used to fry the koftas. Heat the

ghee/butter. When hot, add the onion and all the spices and saute for 2 minutes.

</DirT>

<DirT>

Add the tomato and stir to blend. Add the coconut milk and salt. Stir and boil

the mixture for 3 minutes.

</DirT>

<DirT>

Preheat oven to 350*. Place the koftas in a shallow baking dish (a 10x10 inch

dish works well) and pour the sauce over them. Cover and bake for 20 minutes.

Alternatively, add the koftas to the sauce in the skillet and cook together,

covered, on top of the stove for 20 minutes, or until the sauce has thickened.

</DirT>

<DirT>

These are very good served over rice with red lentil dal on the side.

</DirT>

<DirT>

Cpr: lu wyland

</DirT>

</DirS>

<Srce>

lu wyland

</Srce>

<Note>

Coconut milk can be found canned in the ethnic or specialty area of your grocery

store.

</Note>

</RcpE></mx2>

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