Beet Curry Recipe

Beet Curry Ingredients:

3 tbsp Ghee
1 pinch Cumin seeds
1 each Bay leaf
2 1/2 tbsp Spiced onion
1/4 tsp Cayenne
1/4 tsp Garam masala
1 medium Potato, diced
1/2 cup Green peas
15 oz Beets, cooked & diced
1/2 tsp Salt

Beet Curry Preparation:

Heat ghee & fry cumin seeds, bay leaf, spiced onion, cayeene & garam
masala for 1 minute. Add potato, peas & beets & cook gently for 2
minutes. Add salt & a little water. Cook gently until the potato is
tender. Serve over rice.

Pranati Sen Gupta, “The Art of Indian Cuisine”

Basic Balti Sauce Recipe

Basic Balti Sauce Ingredients:

3 tbsp Vegetable oil
4 Onions, chopped
Small piece of ginger,
Peeled and grated
1 Large garlic clove, crushed
1 Tomato, chopped
1 tbsp Paprika
1/2 tsp Turmeric
1/2 tsp Cumin (ground)
1/2 tsp Ground coriander
1 tsp Chili powder
Fresh chopped coriander
(a handful)
Salt to taste

Basic Balti Sauce Preparation:

Heat the oil in a large saucepan over moderate heat. Fry the onions,
ginger and garlic until the onions are translucent. Add the tomato
and stir-fry, breaking it up with the spoon. Pour in 300 ml / 1/2 UK
pint water, and stir in the other ingredients. Bring to the boil.
Lower heat, cover and simmer for 30 minutes. Remove from heat and
allow to cool. Pour into a blender or food processor and liquidize.

(Note: this is only one formula of thousands possible. There’s no
more a single recipe for Balti sauce than there’s a single recipe for
chili. Some cooks like more garlic, some more chili powder; some use
fresh chilies as well: some add yogurt, coconut, cream…you name
it.)

(Adapted from 100 BEST BALTI CURRIES, Lowe & Davidson)

Bangladesh Kurma Or Korma Recipe

Bangladesh Kurma Or Korma Ingredients:

1 1/2 lb Chicken breast, skinned and

Bangladesh Kurma Or Korma Preparation:

-cubed 6 tb Butter, ghee or vegetable oil 1 ts Saffron ground or
yellow food
-coloring
4 tb Milk
4 ts Garlic puree
8 tb Onion puree 2 ts Garam Masala 2 1/2 oz Natural
-Yoghurt
5 fl Double Cream
2 tb Ground Almonds 20 Saffron strands (abt 1/10 gram)
Salt to taste ~—-Garnish———————————– 2
tb Chopped fresh Coriander leaves (Cilantro)
30 Almonds whole, roasted

1. Heat the gee and mix the saffron powder or coloring with milk. 2.
Heat the oil and quickly ’seal’ the chicken cubes by turning
frequently for 2 minutes, then add the yellow milk and stir-fri for 2
minutes. 3. Add the garlic and stir-fry for 1 minute, then add onion
and stir-fry for 3 minutes – enough to remove the moisture content.
Now add the garam masala and stir-fry for 2 more minutes. Your total
frying time is around 10 minutes, and the chicken is half cooked. 4.
Add the yoghurt, cream and ground almonds and when it starts to
simmer turn the heat down and stir-fry for 10 minutes more to ensure
it does not stick, adding milk or water as necessary. 5. Place
saffron strands in a little warm water and extract as much color as
you can by gently mashing with a teaspoon. 6. Check that the chicken
is cooked right through by cutting a large piece across. Simmer on if
required. Just prior to serving add the saffron and salt to taste.
Garnish with the coriander and almonds, and serve immediatley.

Baloo’s Habanero Sauce Recipe

Baloo’s Ld50 Habanero Sauce Ingredients:

10 Habaneros (dried) – seeded
550 g Pineapple (fresh) – cubed
1 1/2 deciliter Honey
1 deciliter Water
5 cl Cognac
3 tbsp Lemon Thyme
2 tbsp Apple Cider Vinegar
1 tsp Cummin
1 tsp Salt

Baloo’s Ld50 Habanero Sauce Preparation:

Mix all ingredients and boil 10 minutes. Put everything in the food
processor and use the steel blade on high speed to make a smooth
sauce. Add some water if needed. Boil 5 minutes and put in sterilized
jars.

This is a very hot chili sauce, use it with extreme care. Wash your
hands with alcohol after you have handled the habaneros! Don’t touch
your eyes or your private parts before you have washed your hands
with alcohol! It will burn for hours.

From the kitchen of Baloo.

Baloo’s Cascabel & Cherry Sauce Recipe

Baloo’s Cascabel & Cherry Sauce Ingredients:

30 Cascabel peppers (dried)
800 g Dark sweet Cherries
1 deciliter Cognac
2 tbsp Honey
10 ml Salt

Baloo’s Cascabel & Cherry Sauce Preparation:

Remove seeds from Cascabel peppers and cherries. Put all ingredients
in a food processor and use the knife on high speed to make a sauce.
Boil the sauce 3 minutes and pour in small bottles. Boil the bottles
(covered with water) 15 minutes to preserve the sauce. Will keep for
several months. An opened bottle will keep for more than 1 week in
the refrigerator. This is a medium hot sweet pepper sauce. Perfect
with BBQ chicken.

From the kitchen of Baloo

Balfa With Dal Recipe

Balfa With Dal Ingredients:

FOR BAFLA

2 cup Flour, whole wheat, 225 g
4 tbsp Ghee, or oil
1 tsp -Salt
-Water for kneading
-Extra ghee or oil

FOR DAL

225 g Mung beans, split, moong dal
5 1/2 cup -Water, 1.25 l
1 tsp Tumeric powder
2 tsp -Salt
1 tsp Sugar
2 medium Onions, chopped
2 Green chilies
2 Bay leaves
2 Cinnamon sticks, 2 inches
3 tbsp Oil
2 tbsp Coriander, fresh, cilantro
-chopped

Balfa With Dal Preparation:

Rajasthani bread

Put split mung beans (moong dal) with water in a heavy pan over high
heat. Add half of the chopped onion, salt, sugar, green chilies, bay
leaves, cinnamon sticks. Sift flour with salt; rub in ghee or oil.
Knead to a smooth dough. Divide the dough into 10 parts and shape
them into round balls. Drop these balls in the boiling dal, reduce
heat. Cook for 25 minutes then remove the cooked flour balls one by
one from the dal. Place the cooked flour flour balls in a greased
baking dish. Bake in a preheat oven 375F (190 C/ gas mark 5) until
the skin of the balls begins to crack and the colour turns light
brown. Place them in a dish and press each of them in the centre with
your thumb. Break lightly and put 1 or 2 tsp ghee in each bafla. Can
be eaten without ghee too.

Heat 3 Tbsp oil in a pan. Fry remaining half of onions until lightly
broened. Pour cooked dal. Stir well. Let it boil 2-3 times. Remove
from heat and sprinkle with chopped coriander. Serve baflas with dal.

Note: Dal (beans) should be poured over the baflas, breaking them
completely. Other vegetable dishes or chutney can be served with it
also.

SERVES: 10 SOURCE: _Rotis and Naans of India_ by Purobi Babbar,
published in Bombay posted, not tested by Anne MacLellan

Baked Indian Pudding (Ai) Recipe

Baked Indian Pudding (Ai) Ingredients:

3 cup Milk
4 tbsp Corn Meal
1/3 cup Molasses
1/2 cup Sugar
1 Egg Beaten
1/4 tsp Salt
1/2 tsp Ginger
1/2 tsp Cinnamon
1 cup Milk
-Butter Size of Walnut

Baked Indian Pudding (Ai) Preparation:

Scald milk. Mix together meal and molasses and stir into hot milk.
Cook until it thickens stir constantly. Remove from heat, add sugar,
egg, butter, salt, ginger, and cinnamon. Mix thoroughly. Pour into
buttered baking dish and bake 1/2 hour at 300 degrees. Pour over it
one cup of milk and continue baking for 2 hours. Serve with cream or
ice cream.

SHARED BY:Jim Bodle 3/92

Avocado Curry Soup Recipe

Avocado Curry Soup Ingredients:

2 Avocados, peeled and cubed
2 1/2 cup Chicken stock
1 tsp Curry powder
Salt to taste
White pepper to taste
1/2 cup Whipping cream

Avocado Curry Soup Preparation:

Blend the avocados with 1 cup of the chicken stock in a food processor
until smooth. Stir in the remaining stock and the remaining
ingredients. Chill. Garnish with sliced or cubed avocados when ready
to serve. Serves 4 Bon appetit, Hope–Sunnyvale, CA

Aunt Alice’s Curried Four Fruit Bake

Aunt Alice’s Curried Four Fruit Bake Ingredients:

1/3 cup margarine
3/4 cup brown sugar
4 tsp curry powder
16 oz pear halves, canned
maraschino cherries
16 oz peach halves, canned

Aunt Alice’s Curried Four Fruit Bake Preparation:

Heat oven to 325 degrees.

Melt margarine. Add sugar and curry. Drain and dry fruit in 1 1/2 quart
casserole. Add margarine mixture. Bake 1 hour. Serve warm from baking
dish.

Good with ham, lamb, chicken or turkey. Flavor will be even better if
dish stands covered in refrigerator and the reheated.

- – - – - – - – - – - – - – - – - – -

Per Serving (excluding unknown items): 1399 Calories; 62g Fat (38.3%
calories from fat); 6g Protein; 220g Carbohydrate; 19g Dietary Fiber; 0mg
Cholesterol; 776mg Sodium. Exchanges: 1/2 Grain(Starch); 6 1/2 Fruit; 12
1/2 Fat; 7 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0

Preparation Time: 0:00

Another Curry Powder Recipe

Another Curry Powder Ingredients:

3 tbsp Coriander seeds
2 tbsp Cumin seeds
2 tbsp Tumeric
1 tbsp Mustard seeds
2 1/2 tsp Fennel seeds
Seeds of 8 cardamon pods
8 Cloves
1 1/2 tsp Ground ginger
1 1/2 tsp Black peppercorns
1/4 tsp Freshly grated nutmeg
1/4 tsp Cayenne

Another Curry Powder Preparation:

In a bowl, combine all the ingredients. Spread mixture out on a jelly
roll pan and toast in a preheated 250 degree F oven for 20 minutes.
Let cool to room temperature. Pulverize the spice mixture in batches
with an electric spice or coffee grinder and strain it through a
sieve into a bowl. The curry powder will keep six months in a tightly
sealed jar in a cool dark place. Use to season soups and stews.