Gujarati Carrot Salad
6 medium carrots, peeled and coarsely grated
1/2 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons whole mustard seeds
1 tablespoon fresh lemon juice
1/4 cup raisins, soaked in hot water for 1 hour (optional)
Combine the carrots and salt in a mixing bowl, tossing to distribute the salt.
Heat the oil in a small skillet over moderate heat. Add the mustard seeds to the hot oil and remove from the heat as soon as the seeds begin to pop, about 2 to 3 seconds. Pour the hot oil and mustard seeds over the carrots. Add the lemon juice and optional raisins and mix well. Serve chilled or at room temperature.
Serves 4 to 6.
Tandoori Shrimp
1/2 cup lemon juice
1 tablespoon finely chopped garlic
2 teaspoons finely chopped ginger
16 jumbo shrimp, shelled and de-veined
Whisk together the lemon juice, garlic, and ginger. Place prawns in a shallow baking dish and cover with the marinade. Let sit 15 minutes. Drain and pat the prawns dry.
1/2 cup plain yogurt
1/4 cup coconut milk
1/4 cup finely chopped red onion
1 tablespoon crushed garlic
1 teaspoon finely chopped ginger
1 tablespoon lemon juice
1/4 teaspoon ground turmeric
1 teaspoon cayenne pepper
1/2 teaspoon garam masala
1/2 teaspoon white pepper
4 metal or wooden skewers>
(soak wooden skewers)
Mix together all ingredients. Place shrimp back in the baking dish and cover with the marinade. Refrigerate for 1 hour.
Thread four shrimp on a skewer and grill for 3 to 4 minutes on each side. Serve with rice and an Asian cucumber salad.
Lassi (Indian Yogurt Drink)
You may experiment with different flavors of yogurt.
2 cups plain yogurt
4 cups ice cold water
8 ice cubes
4 tablespoons honey
1 pinch ground nutmeg
1/2 teaspoon vanilla extract
1 pinch cayenne pepper
In a large bowl, mix together yogurt, water and honey. Pour yogurt mixture into a blender. Add ice cubes, vanilla extract, nutmeg and cayenne pepper. Blend until thick. Pour into tall glasses and serve chilled.
Lamb and Potato Curry (Aloo Gosht, India)
Serve with hot cooked rice or Puris.
1 large onion, chopped
6 cloves garlic, minced
1 jalapeno pepper, minced
1/4 cup vegetable oil
1 (1 1/2 pound) boneless lamb shoulder, cut into 1-inch cubes
1 (16 ounce) can whole tomatoes (with liquid)
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon ground turmeric
1 teaspoon chili powder
3 medium potatoes, quartered
2 cups water
2 tablespoons vinegar
Snipped fresh cilantro
Cook and stir onion, garlic and jalapeno pepper in oil in Dutch oven until onion is tender. Add lamb. Cook and stir over medium-high heat until lamb is light brown, about 15 minutes; drain fat. Stir in tomatoes, coriander, cumin, salt, turmeric and chili powder; break up tomatoes with fork. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, until sauce is thick, about 15 minutes.
Add potatoes, water and vinegar. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Uncover and simmer, stirring occasionally, until lamb and potatoes are tender and sauce is thickened, 15 to 20 minutes. Sprinkle with cilantro.
Serve with hot cooked rice if desired.
Yields 6 servings.
Green Chile Hominy
2 (13 ounce) cans white hominy
3 tablespoons onion, grated
1 1/2 cups sour cream
Salt, to taste
1 1/2 cups jack cheese, shredded
4 roasted green chiles, skins and
seeds removed, chopped, or
2 small can green chiles, chopped
Mix all ingredients together in a large casserole. Bake at 350 degrees F for 30 minutes.
Serves 12.
Deep-Fried Squash Blossoms
Use the blossoms from winter squash, not zucchini.
20 to 30 fresh squash blossoms
3 eggs
1/3 cup milk
1 teaspoon pure ground chile
Salt, to taste
1 1/2 cups corn meal
Vegetable oil
Wash blossoms gently, then pat dry. Beat together the eggs milk and seasonings. Dip each blossom in the mixture, roll it in the corn meal, lay on a cookie sheet, and refrigerate for 15 minutes before frying.
Heat oil in a heavy skillet and dry the blossoms a few at a time until crisp and golden brown, about 3 minutes. Tongs will help to turn them over. Drain on paper towels and serve immediately.
Cinnamon Squash Rings
2 tablespoons packed brown sugar
2 tablespoons milk
1 egg
3/4 cup soft bread crumbs
1/4 cup yellow or white cornmeal
2 teaspoons ground cinnamon
1 large acorn squash, cut crosswise
into 1/2-inch slices and seeded
1/3 cup butter, melted
Preheat oven to 400 degrees F.
Mix brown sugar, milk and egg. Mix bread crumbs, cornmeal and cinnamon. Dip squash slices into egg mixture, then coat with bread crumb mixture; repeat once more.
Place squash slices in an ungreased 13 x 9-inch baking pan. Drizzle with butter. Bake uncovered until squash is tender, about 35 minutes.
Chile Corn on the Cob
2 quarts water
1/4 cup crushed caribe chile
2 tablespoons cider vinegar
1 teaspoon salt
4 ears corn, shucked
Bring water, chile, vinegar and salt to a boil. Add the corn; cover and cook for 5 minutes. Drain and serve immediately.