Curried pork chops

Ingredients

8 thin pork chops
dash of salt
dash of pepper
1 tsp vegetable shortening
1 large onion, chopped (1 cup)
1 tbsp curry powder
1 cup catsup

1/2 cup worcestershire sauce
1 tbsp cider vinegar
3/4 cup water

How to prepare

Sprinkle pork chops with salt and pepper; brown in shortening in a large frying pan; remove and set aside. Stir onion and curry powder into drippings in pan; saut

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Potato cakes (aloo roti)

Ingredients

4 large potatoes
1 1/4 cups whole wheat flour
1 tsp salt
3 fresh hot green chile peppers
3 tbsp chopped fresh coriander leaves
3 tbsp butter
vegetable oil for frying

How to prepare

Boil the potatoes in their skins, drain well and peel. Work in a food processor with the flour, salt, seeded and chopped chile peppers, coriander and melted butter to make a soft dough. Be careful not to over-process to the point of the dough becoming a paste that sticks to the processor bowl. Leave in a warm place for about half an hour. Divide into six portions and roll out each to form a disc about 6″ in diameter. These breads can either be cooked on an oiled heavy griddle or lightly fried until each side is nicely brown. Makes 6.

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Cauliflower and potato curry

Ingredients

4 cups potatoes, peeled and quartered
1 small cauliflower, cut into florets
3/4 tsp ground turmeric
1/2 tsp chili powder
1 1/2 tsp ground cumin
3/4 tsp salt

Big pinch of sugar
2 tomatoes, chopped
1 1/4 cups water
1/2 tsp garam masala

How to prepare

Add all ingredients to a crockpot and cook on low for approximately six hours.

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Scallops tandoori

Ingredients

3/4 cup plain low-fat yogurt
3 tbsp lime or lemon juice
1 clove garlic, minced
1 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cumin
1 tsp to 1 tbsp curry powder

1 lb large sea scallops
1 tsp salad oil
paprika

How to prepare

In a non-metallic bowl, combine everything except the oil and paprika. Mix well to coat scallops evenly. Cover and refrigerate at least two hours, turning the scallops occasionally. Thread scallops onto skewers and brush lightly with oil. Sprinkle with paprika. Broil or barbecue about 4″ from heat source, turning frequently, about 8-10 minutes. Serve hot with cooked basmati. Makes 4 servings

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Indian-style potatoes

Ingredients

4 waxy boiling potatoes
2 tbsp vegetable oil
1/8 tsp asafoetida powder
1/2 tsp whole cumin seed
1 or 2 diced hot red peppers (opt)
1/2 tsp turmeric
2 6-oz. Cans v8
1 tsp salt
1 tsp coriander

How to prepare

Boil whole potatoes with the skin until soft. Peel the skin and cut to bite size. In hot oil, put cumin seed, red pepper and asafoetida powder to sizzle. Put in all the potatoes and fry a little, turning. Add salt, turmeric and tomato sauce. Cover and allow to simmer gently 4 to 6 minutes. Asafoetida powder is not your every-day ingredient, but is nearly essential in many indian dishes. It’s considered a flavoring but also a digestive aid. Find it at an indian or middle-eastern grocery, or mail order a small jar. A pinch is usually all that’s ever used. A complete modification. First you heat the oil or ghee (or butter) and cook the spices briefly. Throw in some cut green beans for a few seconds and then diced potatoes and some garlic and onion. Let saut

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Curry chicken stuffed with celery

Ingredients

3 lb. Chicken cut in pieces
1/2 tsp curry powder
1 small bunch celery cut into 2″ lengths (save the leaves)
1 tsp salt
1/4 tsp pepper
1/2 tsp savory

2 tbsp all purpose flour (opt.)

How to prepare

Wash and wipe the chicken and rub the skin all over with curry powder. In the slow cooker make a bed of the celery pieces. Place the chicken in the pot, layered with celery leaves, and sprinkle with salt, pepper, and savory. Cover and cook on low for 5-7 hours. Before serving: you can serve the chicken plain or turn the cooking liquid into a delicious sauce. Drain the juices from the cooker and skim off and reserve about 1-2 tab.. Of chicken fat. Pour the juices into a small skillet; turn the heat to high and boiled own until there is 1/2-3/4 cup of stock. In another skillet, over low heat, warm the chicken fat and stir the four into it. When you have a smooth paste, pour the cooked down stock into the skillet, stirring quickly to keep the sauce smooth. Simmer 3-4 minutes or until thickened. Taste and add salt and pepper if needed. Place the chicken in a serving dish with the celery pieces around it and pour the sauce over all. Yield: 6-8 servings

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Malabar rice

Ingredients

2 cup long grain rice
4 cup water
2 tbsp vegetable oil
1 large onion, chopped
8 green cardamoms
5″ cinnamon stick
8 cloves

1 tsp cumin seeds
12 black peppercorns
2 tsp salt

How to prepare

Wash rice and leave to soak for 30 minutes in the water. Heat oil in a heavy pan and fry the onion until golden. Bruise the cardamoms lightly and break the cinnamon into three pieces. Add them to the onion with the cloves, cumin and peppercorns. Fry gently for about 30 seconds until the spices are slightly puffed and browned. Drain rice, reserve the water and put the rice into the pan. Fry for about 3 minutes until the rice becomes translucent, then add the water and salt. Stir frequently and bring to boil. Reduce heat to very low. Cover pan and simmer for 20 minutes or until all the water is absorbed. The surface of the rice will be covered with tiny holes. Turn off heat, replace the lid and leave rice to steam for another 10 minutes. Turn rice out on to a warmed platter with a wooden fork, fluffing it as you do so.

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Tandoori chicken

Ingredients

4 lb chicken parts

the marinade:
2 cups plain yogurt
2 onions, chopped
2 tbsp ginger, minced
2 tbsp garlic, minced
1 tsp turmeric
1/2 tsp chile powder
1/2 tsp black pepper
1/2 tsp cumin powder
1/2 tsp garam masala
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ground cloves
salt to taste

the rub:
1/4 tsp saffron, or 1 tsp turmeric and little red food coloring 4 tbsp warm milk

How to prepare

The method: mix all marinade ingredients and pour over chicken. Using your fingers, rub it into the meat. Cover and refrigerate 24 hours, turning at least once. 15 minutes before cooking, combine the saffron and warm milk and rub the chicken pieces with it. Place the grill 2″ over the coals and broil 10 minutes. Raise the grill to 5″ and continue cooking 20 minutes. Use the marinade as a baste. Serves: 4-6 heat scale: mild

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Lamb or beef vindaloo

Ingredients

1.5 lb of meat (beef, lamb, goat)
2 tsp cumin
1 tsp ground chili powder
1 tsp black javanese pepper
1/2 tsp cinnamon
1 tsp cardamom
1 tsp coriander

1/2 tsp turmeric
1/2 tsp fenugreek
5 tsp vinegar
1 tsp salt
1 tsp brown sugar
mix above spices to make vindaloo sauce.
1 or 2 onions
oil
1″joint” of ginger, cut into spears
garlic to taste

How to prepare

Saut

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Halibut curry with chutney

Ingredients

Fish curry powder
1/4 cup melted butter
4 7-oz halibut steaks
oil for greasing grill
chutney 888
2 cups dried apricots
1 1/2 tbsp chopped candied ginger

1 cup dark raisins
1/2 lime, sliced thin
1 lg onion, sliced thin
1 1/2 cups packed brown sugar
1/2 cup wine vinegar
3 cloves garlic, minced
1 tsp dry mustard
1/2 cup canned tomato sauce
1/2 tsp each, ground: cinnamon, allspice, and cloves

How to prepare

1. Make chutney: wash and chop apricots. Combine all chutney ingredients in a medium-sized heavy saucepan. Simmer for 25 minutes, stirring often, until mixture blends together and has a thick consistency. Pour the cooled chutney into a covered container and refrigerate until ready to serve.
2. Grill halibut steaks: mix curry powder to taste with melted butter. Brush halibut with curry-butter mixture. Cook steaks on prepared grill for 4-5 minutes. Yield: 4 servings

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