Indian Mushrooms
1 pound mushrooms, sliced
1/2 cup vegetable oil
2 small onions, peeled and chopped fine
1 to 2 teaspoon salt
1 lemon
4 small to medium cloves garlic, peeled
and chopped fine
2 teaspoons dried thyme
2 teaspoons dried leaf sage
1 teaspoon ground cardamom
Heat oil in heavy frying pan. Fry onion and garlic for a few minutes until they soften, but do not allow them to brown. Stir in thyme, sage and ground cardamom. Add the mushrooms, stirring constantly, to ensure that they are coated with oil. Sprinkle in the salt, then squeeze in the juice of the lemon. Cook for a further minute or two and serve.
Gujerati (Green Beans)
1 pound fresh green beans
4 tablespoons vegetable oil
1 tablespoon black mustard seed
4 cloves garlic, peeled and finely chopped
1 hot red dried chile, crushed
1 teaspoon salt
1/2 teaspoon granulated sugar
Black pepper to taste
Trim the beans and cut into 1-inch lengths. Blanch by dropping them into a pot of boiling water and boiling rapidly for 3 to 4 minutes. Drain in a collander, rinse under cold running water and set aside.
Heat the oil in a large frying pan over medium heat. When hot, add mustard seeds. As soon as they begin to pop, add garlic and stir until lightly brown.
Add crushed red chile and stir for a few seconds. Add green beans, salt and sugar. Stir to mix.
Turn heat to medium/low. Stir and cook the beans for 7 to 8 minutes until they have absorbed the spiced flavors. Add black pepper, mix and serve.
Gobhi ki Biriyani (Rice with Cauliflower)
4 tablespoons ghee (clarified butter or vegetable oil)
1 1/2 teaspoons white cumin seeds
Pinch of asafoetida powder (Hing powder)
2 bay leaves
4 green cardamom pods
2 1/4 cups cauliflower florets and/or broccoli
1/2 teaspoon turmeric
2 teaspoons salt, or to taste
1/2 teaspoon black pepper
2 cups cooked long grain brown rice
1/3 cup plain yogurt
Chopped fresh cilantro
Coriander to garnish
Heat the ghee in a heavy saucepan and saute cumin and asafoetida for 2 minutes. Add bay leaves and cardamom; stir well. Toss in cauliflower and saute for 5 minutes over medium heat. Stir in turmeric and seasoning and cook another 10 minutes.
Add rice and yogurt; stir carefully, lower heat, cover pan and cook another 10 to 15 minutes. Sprinkle with coriander and serve hot.
Fragrant Rice
8 ounces long grain rice
2 tablespoons groundnut oil
1 shallot, finely chopped
1 stick cinnamon
1 teaspoon ground turmeric
1 teaspoon green cardamom pods, crushed
2 kaffir lime leaves
2 cups chicken or vegetable stock
Wash the rice, then drain in a colander. Heat the oil in a heavy-based deep pan and fry the shallot for about 2 minutes until golden. Add the cinnamon, turmeric and crushed cardamom pods and fry for 2 minutes. Add the lime leaves, rice and stock.
Bring to the boil then reduce heat to moderate. Simmer for 15 minutes, covered with a lid. After 15 minutes lift the lid and check. The grains should be tender with virtually no liquid left. Stir with a fork to fluff up. Serve.
Ekoori
3 tablespoons butter or vegetable oil
1 small onion, finely chopped
1/2 teaspoon peeled and finely grated ginger
1 fresh hot green chile, finely chopped
1 tablespoon finely chopped coriander
1/8 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 small tomato, peeled and chopped
6 large eggs, lightly beaten
Salt and pepper to taste
Melt butter in a medium size nonstick frying pan over a medium heat. Add the onion and saute until soft. Add ginger, chile, fresh coriander, turmeric, cumin and tomato. Stir and cook for 3 to 4 minutes until tomatoes are soft.
Put in the beaten eggs and season lightly. Stir the eggs gently until they form thick curds. Cook the scrambled eggs to desired consistency.
Serve with toast or Indian bread.
Coconut Rice
2 tablespoons oil or margarine
3/4 cup chopped onion
4 to 5 whole cloves
2 cinnamon sticks
5 cardamom buds, crushed (optional)
3 whole bay leaves
1/8 teaspoon ground fresh or powdered ginger
2 cloves garlic, mashed
1 cup unsweetened coconut milk
3 cups water
2 cup rice
1 teaspoon salt
1/4 cup cashews (optional)
Heat oil or margarine in a heavy saucepan. Add onions and fry for 1 minute. Add cloves, cinnamon, cardamom, bay leaves, ginger and garlic. Fry until light brown. Add rice, coconut milk, salt and water. Bring to boil; reduce heat, cover and cook for 30 minutes or until rice is done. If desired, cashews can be added.
Serve with chicken or beef curry or with yogurt chutney.
Makes 6 to 8 servings.
Bhindi Dopeaza
1 pound okra
2 medium onions, chopped
1/4 teaspoon garlic paste or powder
1/4 teaspoon coriander paste or powder
1/8 teaspoon cumin
3 large tomatoes
2 tablespoons oil
1/2 cup chopped cilantro
Cut the tip and the very bottom from the okra just to clean it, but do not slice.
Heat oil in a pan over medium heat. Add onion and cook for 3 minutes.
Add all ingredients except okra, tomato and cilantro. Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes. Garnish with tomato and cilantro.
Serve with rice, naan or pita bread.
Basic Balti Sauce
4 tablespoons vegetable oil
2 Spanish onions, chopped
3 garlic cloves, chopped
2 tablespoons finely chopped ginger
4 green chiles, chopped
Seeds from 10 cardamom pods
1 tablespoon ground coriander
1 tablespoon paprika
1 tablespoon ground cinnamon
1 tablespoon ground turmeric
2 teaspoons ground cumin
1 teaspoon ground fenugreek
1 teaspoon mustard powder
1 (14 ounce) can chopped tomatoes
1 pint vegetable stock
2 tablespoons lemon juice
Pared rind of 1 lemon
Heat the oil in a heavy pan and fry the onions, garlic and ginger for 5 minutes. Add the chiles and cook for 2 minutes more.
Add the remaining spices then stir for 30 seconds. Stir in the tomatoes, stock, lemon juice and rind. Bring to the boil then simmer uncovered for 30 minutes.
Discard the lemon rind. The sauce is now ready to use or may be kept in the refrigerator for several days.