Date: Thu, 12 Aug 93 10:11:15 +0200
*********************************************************** * Archivist's note : having read the comment below, I am * * not keen to mark up the contents to provide direct * * links to the recipes. If I get requests (and have * * some spare time) I will do it, but until then, I'll * * let myself assume that it isn't needed - Amy * *********************************************************** Hi Folks! The following is an ASCII transcription of Somesh Rao's "The Graduate Student's Guide To Indian Recipes". A \LaTeX or Postscript version can be obtained via anonymous FTP at wpi.wpi.edu in the recipes-directory. Due to the length of the File I had to cut it into two parts. As I kept the original order in chapters, the alphabetical Contents does not correspond directly with the order in the file. The best thing is, to paste the files together, then you have Somesh Rao's book as a whole... Somesh Rao's "The Graduate Student's Guide To Indian Recipes" Vol.2 (of 2) Posted with permission! ============= LAMB AND BEEF ============= LAMB VINDALOO ============= >From Esquire Magazine, 1986: I have made the recipe a couple of times and both times with very good results. The finished dish is a spicy lamb dish that is quite exquisite. Be warned that this recipe takes quite a bit of effort to put together. Ingredients: ------------ 3 lbs Lean boneless lamb 3 Meaty lamb bones Marinade made from: ------------------- 4 tblsp Light vegetable oil 1/4 c Cider vinegar 3 tblsp Tamarind pulp to taste Salt Puree made from: ---------------- 2 tblsp Vegetable oil 1 large White onion 6 Garlic cloves 2 tblsp Fresh ginger root, chopped 1/2 c Vegetable oil 3 c Onion, thinly sliced 1 tsp Ground cumin 1 tsp Ground mustard 3 tsp Turmeric 1 1/2 tsp Red pepper 3 tsp Paprika 2 1/2 c Hot water Method: ------- Cut lamb into 3/4 " cubes. Place lamb and the bones in a non-metallic bowl with the four tablespoons of oil, the vinegar, tamarind pulp, and salt. Let it marinate at room temperature for eight hours or, refrigerated, for 24 hours. Put two tablespoons of oil, the onion, garlic, and ginger in an electric blender or food processor and run the machine until a fine pasty puree is formed. Heat the one-half cup of vegetable oil in a large enamel coated skillet over medium-high heat. Add the onions and saute until they are caramel brown, stirring constantly to prevent burning. Add the puree. Reduce the heat and add ground cumin, ground mustard, turmeric, red pepper, and paprika. When the spices begin to sizzle and turn dark, in about 15 seconds, add the lamb and bones. Cook until slightly seared (about ten minutes). Add the water and bring to a boil, then lower the heat and simmer, partially covered, until the meat is very tender (about thirty minutes). Pick out and discard bones. Serve over rice. EGG COOKED WITH MEAT AND FRIED (NARGISI KOFTA) ============================================== Ingredients: ------------ Meat: ----- 1 lb Ground lean meat 1/4 c Chopped onion 4 cloves Chopped garlic 1" piece Ginger, chopped 1/2 t Turmeric 3/4 c Water to taste Salt and pepper To mix with meat: ----------------- 4 T Besan (chick-pea flour) 1 T Yogurt 6 Hard boiled eggs 1 Egg for mixing and coating 1/2 t Garam Masala Oil for frying For curry (Masala): ------------------- Oil or ghee 2 Chopped onions 8 Cloves chopped garlic 2 Tomatoes or equivalent paste 1" piece Ginger, chopped 1/4 c Yogurt 1/4 t Turmeric Green onion 1/2 t Garam Masala 10-15 leaves Coriander to taste Salt and pepper Method: ------- Heat the water and add the meat, onions, ginger, garlic, salt and pepper. Pressure cook for 10 minutes at 15 psi (or 25 min over low heat. Reduce pressure and drain half the liquid. Add the besan (or 1/2 c soaked lentils) and cook for 10 minutes. Knead or grind until slightly sticky, mix in egg yolk, Garam Masala and yogurt and knead well. Coat the hard boiled eggs with the above and deep fry. Heat ghee, fry the onions to a golden brown, add garlic, ginger, tomatoes and yogurt and fry well until the Masala is a paste. Add water to the mix if necessary. Add the green sprigs of onion, 1 1/2 c water and cook for 10 minutes covered. When curry is ready, pour into a serving dish, cut the koftas in half and arrange over the curry. Cover and bake at 250 $F^\circ$ for 15-20 minutes. Serve garnished with coriander leaves and Garam Masala. PORK CURRY ========== (Serves 6 or 8) Ingredients: ------------ 1 1/2 lb Pork 3 Medium onions 2" piece Ginger 4 cloves Garlic 2 medium Tomatoes 2 T Vinegar 2 t Salt 1/2 t Garam Masala 2 T Vindaloo paste (hot) 1 medium Potatoes 2 c Water Method: ------- Clean, wash, trim and dry pork. Cut into 1" cubes. Make Masala with onions, ginger, and tomatoes as in chicken curry, etc. Add the vinegar and Vindaloo paste and cook for 2 minutes. Add the pork and pressure cook for 20 minutes, or in a heavy pot for 1 1/2 hours, until the pieces are tender. Cube potatoes, add and cook the potato pieces coated in the liquid. Boil down the amount of water (30 minutes) while the potatoes cook. SHAHI KORMA (MUTTON CURRY) ========================== Ingredients: ------------ 1 1/2 lb Goat mutton 3 Medium onions 3/4 c Yogurt 4 cloves Garlic pinch Saffron 2 t Salt 3/4 c Cream 1 oz Almonds 1/2 c Oil 1 oz Coriander seed 1 t Red pepper (optional) 1/2 t Garam Masala Method: ------- Clean, wash and dry mutton. Blend coriander seeds, 1 onion, almonds and garlic. Marinade the mutton in above mixture for 2 hrs. Heat oil and fry the remaining thinly sliced onion. Keep aside. Add the mutton and fry until the liquid dries up. Add 3/4 c hot water and simmer until the meat is almost done ( 3/4 cooked) OR pressure cook at 15 psi for 20 minutes. Reduce pressure. Add salt and pepper. Uncover and dry the liquid. Add beaten yogurt and fry until it leaves oil. Add fried ground onion. Beat the cream. Add soaked or ground saffron. Mix it with the cooked mutton. Add Garam Masala and bake at 250 deg F for 1/2 hour. Serve garnished with chopped coriander leaves. ========================== DESSERTS AND OTHER GOODIES ========================== KHEER (VERMICELLI PUDDING) ========================== Recipe from Dalbir Chadda: This has been my all time favorite dessert. Ever since I was very little, I can remember asking for seconds and thirds. What makes this dessert unusual is that it is not as sweet as most Indian desserts. It is fairly simple to make. Make sure that the vermicelli is very fine (angel hair pasta is ok but the very fine vermicelli that can be bought at chinese stores is the best). Ingredients: ------------ 1 stick Butter 2 handfuls Very fine vermicelli 4 cups Milk 1 pint Whipping cream 1 handful Raisins 3 tblsp Sugar 4 Almonds (optional) peeled and thinly sliced Method: ------- Melt butter in a 4 qt pot. Break vermicelli into 3" pieces. Over low heat stir vermicelli into butter until it turns light brown. Pour in the milk and stir over medium heat until it boils. Put in the raisins, almonds and sugar. Continue to cook under low heat for 10 minutes. Add whipping cream and continue to cook for a couple of minutes. Remove from heat and, when cool, chill in the refrigerator before serving RICE FLOUR PUDDING ================== (6 servings) Ingredients: ------------ 4 1/2 c Milk 3/4 c Sugar 2 oz Rice flour 6-8 drops Rose water 1 oz Almonds 1/2 oz Pistachio nuts Method: ------- Blanch (optional) and shred nuts. Mix rice flour into the milk and mix until smooth. Cook over medium heat until a creamy consistency is achieved (20-30 minutes?). Simmer and add sugar and stir for 2-3 minutes more. Cool (in refrigerator for 30 minute) add the rose water, almonds and pistachios (maybe before it cools). Pour into individual dishes and serve. BESAN BURFI =========== Ingredients: ------------ 1 c Besan 1 c Shortening 1 c Sugar 4 seeds Cardamom Nuts (optional) Method: ------- Melt shortening in a pan. Turn down heat and add cardamom and Besan. Fry, stirring constantly to prevent burning until it has changed to a brown color and smells done. (Test: a few drops of water sprinkled on it sputters instantly). Turn off the heat and stir in the sugar. Spread 1/2" thick onto a platter. Cut into diamond shapes after it has cooled down. KHEER ===== Ingredients: ------------ 1/2 c Rice 4 c Milk 1/4 c Raisins 3/4-1 c Sugar 1 t Cardamom seeds 1/4 c Shredded blanched almonds 6-8 drops Rose water 1/2 c Water Method: ------- Wash and drain the rice. Soak in 1/2 c water for 1/2 hour. Boil the rice in the same water until it is coated and the water dries up. Add the milk and simmer on low heat for 1 1/2 hours. Scrape the sides and bottom frequently to prevent sticking and mash rice while stirring. When it is creamy, add sugar and stir in well. Remove from heat and add crushed cardamom seeds, rose water and shredded almonds. Serve hot or cold decorated with silver leaves (optional). [Silver leaves are VERY FINE, tasteless sheets of silver.] GULAB JAMUNS (EASY METHOD) ========================== Ingredients: ------------ 1 c Bisquick 2 c Carnation powder 2 c Water 1 1/2 c Sugar 4 pods Cardamom few drops Rose water 1/2 stick Butter (4 T) 1/8 c Yogurt Milk Oil for frying Method: ------- Heat butter and pour in a bowl. Add Bisquick, carnation powder and yogurt and blend together. Knead well adding milk if necessary. Make a smooth ball, cover and let rest (30 minutes?). Make 12-14 small balls. Heat the water, add sugar, bring to boil, add cardamom seeds and simmer. Boil, then simmer to reduce the water by half. Heat the oil until hot and fry the balls to a golden brown or until they are dark brown---almost black. Soak in sugar syrup until they double in size (1 hour or overnight). Serve hot or cold. SUJI HALVA (SEMOLINA HALVA) =========================== (4-6 servings) Ingredients: ------------ 1/2 c Suji (semolina) 1/2 c Sugar 1/2 c Ghee 1 1/2 c Water 1 oz Sliced almonds 1 oz Raisins 8 Green cardamoms Method: ------- Boil sugar and water together for 5 minutes. Heat ghee add suji and stir on low heat until mixture becomes light creamy in color and ghee leaves the side of the pan. Add the syrup and stir briskly until it is absorbed in the semolina. Mix in crushed cardamom seeds, almonds, and raisins. Serve hot. SEWIAN (VERMICELLI) =================== Ingredients: ------------ 2 c Sewian (vermicelli) 3 1/2 c Milk 3/4 c Sugar 1/4 t Rose water (or 6-8 small cardamom seeds) Ghee Method: ------- Fry the sewian in hot oil until golden brown. Heat the milk to boiling and add the sewian. Cook until the milk is reduced by half. Add sugar and cook on low heat until creamy (about 25 minutes). Remove from the heat. Add in rose water. Decorate with blanched finely shredded almonds and pistachio nuts and silver leaves if desired. CARROT HALVA ============ Ingredients: ------------ 4 lbs Carrots 1/2 gal Milk 2 c Sugar 2 c Carnation milk powder 1 c Oil to taste Nuts Method: ------- Clean and grate the carrots. Heat milk to boiling and add the carrots. Cook until liquid is almost gone, stirring to prevent sticking and burning (3 to 4 hours). Add oil and cook more, stirring often, to roast the carrots well (about 1/2 hour). Add the powdered milk and sugar and cook until all the liquid is gone and the mass does not stick to the sides. Add the nuts and raisins and turn off the heat. Pour in a serving dish and serve warm or cold. Will keep in the refrigerator for up to 1 week. RASGOOLA ======== Ingredients: ------------ 1 ltr Homogenized Milk 2 tsp White Vinegar 1 1/2 C Sugar 3 C Water Method: ------- Bring the milk to a boil and add vinegar to the boiling milk to separate the whey. Throw away the liquid part by sifting the stuff onto a muslin cloth. Pour some cold water over the curd to cool and wash it. Discard the water and hang the cloth for 15-20 minutes to let the excess water drip off. Put the curd in a food processor or blender and blend at high speed to get a smooth consistency. You may add just a little (1 tsp or so) water while blending, if the curd is too dry and will not blend. Be very careful so as not to add any extra water. Remove the paste and make small balls (1-2" in diameter). Boil water in a wide vessel. Make sure that there is at least 2-3" of water in the vessel. If not, add more water and increase the quantity of sugar proportionately. Add sugar to the boiling water to make a light syrup. Continue boiling the syrup and gently drop the curd balls in the boiling syrup. Cook the balls in the boiling syrup for 30-40 minutes. Remove from the heat and let the stuff cool down. Put the balls and the syrup in a storage container and refrigerate (don't freeze). Serve cold. MANGO ICE CREAM =============== This is a great desert which can be made with very little effort. You can replace the Mango pulp with any other pureed fruit. Ingredients: ------------ 1 can Condensed Milk 12 oz. Whipped cream(Cool whip) 1 can Mango pulp (Alphonso) It is very confusing to describe quantities as 1 can. Well, I do not remember the exact numbers so let me describe the sizes. The Mango pulp can is about 6" high and 3" in diameter. I think it is the only size available in an Indian store. The condensed milk can is about 3" high and about 2.5" in diameter and should be available in your neighbourhood grocery store. Method: ------- Mix all of the pulp, condensed milk and whipped cream in a bowl. Put in the freezer for about 8 hours.
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