Post by JP on Jan 23, 2006 21:24:12 GMT -5
Flight
Jet then Sahara
Detour
Indian Recipes
Send me the recipes and links to the recipes for the following Indian foods:
- Spicy Tomato Semolina
www.syvum.com/cgi/online/serve.cgi/recipes/srcpb2.tdf?0
Serves: 4
Cooking time (approx.): 11 minutes
Style: Maharashtrian
4 tablespoons ghee (clarified butter) / butter
1 cup(s) semolina (or quick cream of wheat)
1 teaspoon(s) each of mustard and cumin seeds
1 sprig(s) curry leaves
1 teaspoon(s) ginger chopped
2 green chilli(es) slit / chopped
2 onion(s) sliced finely
1 large tomato(es) chopped
4 tablespoons coriander leaves
2 tablespoon(s) grated coconut if available
2 cup(s) hot water
salt to taste
fried cashewnuts to garnish
1. Heat half of the ghee (clarified butter) in a pan. Fry semolina, stirring continuously, to a golden color on medium / low level for about 2 minute(s). Keep aside.
2. Heat the remaining ghee (clarified butter) in a pan. Toss in the mustard seeds followed by the cumin seeds and fry till the seeds splutter fully. Add the curry leaves, ginger, green chillies and onions. Stir fry on medium level for about 3 minutes or till the onions are transparent and soft.
3. Add the chopped tomatoes and fry on medium level for about 3 minutes or till they are soft and cooked. Add half of the coriander leaves (reserving the rest for garnishing) and fry briefly till they wilt.
4. Mix in the semolina and salt. Add the hot water to this and mix well. Add more hot water if the mixture is dry. Cover and cook on low heat for about 3 minutes or till the mixture is almost dry.
Garnish with fried cashewnuts, grated coconut and finely chopped coriander leaves
TIPS:
* Ghee is very important to impart flavor to this dish. A combination of oil and ghee/butter can also be used.
* Green chillies can be increased if desired.
* It is better to heat more water than specified above in case it is required.
Serve hot with: Coconut Chutney (Nariyal Chutney)
- Cream of Vegetable Soup
www.syvum.com/cgi/online/serve.cgi/recipes/srcps3.tdf?0
Serves: 4
Cooking time (approx.): 13 minutes
Style: Indian Vegetarian
200 grams (about 8 oz.) mixed vegetables (beans, carrots, potatoes) finely chopped.
1 medium onion(s) chopped
2 tablespoon(s) butter
1 tablespoon(s) plain flour (maida)
4 teacups milk
1 teacup(s) water
salt and pepper to taste
1. Boil the vegetables in water on medium heat for about 6 minutes or till tender and cooked.
2. In a pan, heat butter on medium level for a few seconds. Add the chopped onions and fry for about 3 minutes or till onions are transparent.
3. Add the flour and milk. Stir well. Now add the vegetables and water. Mix well and keep on medium heat for about 4 minutes. Season with salt and pepper.
Serve hot with: croutons.
- Clear Onion Soup
www.syvum.com/cgi/online/serve.cgi/recipes/srcps6.tdf?0
Serves: 4
Cooking time (approx.): 12 minutes
Style: Indian Vegetarian
2 onion(s) chopped
4 cups water
2 teaspoon(s) cornflour dissolved in a little cold water
2 tablespoon(s) grated cheese
2 tablespoon(s) butter
salt to taste
1. Heat the butter in a pan. Add the chopped onion(s) and saute on low heat for 8 minutes or till they are well browned.
2. Add the water, grated cheese and salt. Bring to boil on medium heat.
3. Add the cornflour and simmer on low heat for 4 minutes.
Top with a dash of grated cheese just before serving.
Serve hot with: fried bread pieces.
Jet then Sahara
Detour
Indian Recipes
Send me the recipes and links to the recipes for the following Indian foods:
- Spicy Tomato Semolina
www.syvum.com/cgi/online/serve.cgi/recipes/srcpb2.tdf?0
Serves: 4
Cooking time (approx.): 11 minutes
Style: Maharashtrian
4 tablespoons ghee (clarified butter) / butter
1 cup(s) semolina (or quick cream of wheat)
1 teaspoon(s) each of mustard and cumin seeds
1 sprig(s) curry leaves
1 teaspoon(s) ginger chopped
2 green chilli(es) slit / chopped
2 onion(s) sliced finely
1 large tomato(es) chopped
4 tablespoons coriander leaves
2 tablespoon(s) grated coconut if available
2 cup(s) hot water
salt to taste
fried cashewnuts to garnish
1. Heat half of the ghee (clarified butter) in a pan. Fry semolina, stirring continuously, to a golden color on medium / low level for about 2 minute(s). Keep aside.
2. Heat the remaining ghee (clarified butter) in a pan. Toss in the mustard seeds followed by the cumin seeds and fry till the seeds splutter fully. Add the curry leaves, ginger, green chillies and onions. Stir fry on medium level for about 3 minutes or till the onions are transparent and soft.
3. Add the chopped tomatoes and fry on medium level for about 3 minutes or till they are soft and cooked. Add half of the coriander leaves (reserving the rest for garnishing) and fry briefly till they wilt.
4. Mix in the semolina and salt. Add the hot water to this and mix well. Add more hot water if the mixture is dry. Cover and cook on low heat for about 3 minutes or till the mixture is almost dry.
Garnish with fried cashewnuts, grated coconut and finely chopped coriander leaves
TIPS:
* Ghee is very important to impart flavor to this dish. A combination of oil and ghee/butter can also be used.
* Green chillies can be increased if desired.
* It is better to heat more water than specified above in case it is required.
Serve hot with: Coconut Chutney (Nariyal Chutney)
- Cream of Vegetable Soup
www.syvum.com/cgi/online/serve.cgi/recipes/srcps3.tdf?0
Serves: 4
Cooking time (approx.): 13 minutes
Style: Indian Vegetarian
200 grams (about 8 oz.) mixed vegetables (beans, carrots, potatoes) finely chopped.
1 medium onion(s) chopped
2 tablespoon(s) butter
1 tablespoon(s) plain flour (maida)
4 teacups milk
1 teacup(s) water
salt and pepper to taste
1. Boil the vegetables in water on medium heat for about 6 minutes or till tender and cooked.
2. In a pan, heat butter on medium level for a few seconds. Add the chopped onions and fry for about 3 minutes or till onions are transparent.
3. Add the flour and milk. Stir well. Now add the vegetables and water. Mix well and keep on medium heat for about 4 minutes. Season with salt and pepper.
Serve hot with: croutons.
- Clear Onion Soup
www.syvum.com/cgi/online/serve.cgi/recipes/srcps6.tdf?0
Serves: 4
Cooking time (approx.): 12 minutes
Style: Indian Vegetarian
2 onion(s) chopped
4 cups water
2 teaspoon(s) cornflour dissolved in a little cold water
2 tablespoon(s) grated cheese
2 tablespoon(s) butter
salt to taste
1. Heat the butter in a pan. Add the chopped onion(s) and saute on low heat for 8 minutes or till they are well browned.
2. Add the water, grated cheese and salt. Bring to boil on medium heat.
3. Add the cornflour and simmer on low heat for 4 minutes.
Top with a dash of grated cheese just before serving.
Serve hot with: fried bread pieces.
