* Exported from MasterCook * Bombay Soup Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon butter or margarine 1 clove garlic -- crushed 1/2 teaspoon curry powder 1/4 cup yam or sweet potato -- mashed 1 cup chicken broth -- defatted 1/2 cup evaporated skim milk salt and pepper -- to taste 2 asparagus -- spears, steamed, cut In small saucepan, melt butter. Add garlic and curry powder and saute' until garlic is soft. Add yam and broth. Bring to boil, stirring constantly. Stir in milk and heat without boiling. Adjust seasonings to taste. Garnish with asparagus, if desired. Source: "The Searchable Online Archive of Recipes (SOAR)" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Carrot Thurum (Grated Carrot Curry) Recipe By : Serving Size : 2 Preparation Time : 0:10 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup grated carrot 1 pinch asafoetida 2 green chilies -- finely chopped A few coriander leaves 2 tablespoons oil 2 teaspoons lemon juice Salt -- to taste Heat oil in a skillet. When oil is hot, add asafoetida, grated carrot, chopped green chili, coriander leaves and salt. Fry for six minutes on high heat. Remove from heat and add lemon juice. Cuisine: "Indian" Source: "Amma's Indian Recipes" S(Internet address): "http://members.tripod.com/~Amma/" T(Cooking time): "0:10" - - - - - - - - - - - - - - - - - - - Serving Ideas: It's very good as a salad or a light curry with chapati. Nutr. Assoc. : 0 * Exported from MasterCook * Lamb with Cashew-Nut Curry (Korma) Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Ethnic Lamb Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup unsalted cashews 3 dried hot red chilies 1 2 in piece stick cinnamon 1 1 in cube fresh ginger 1/4 teaspoon cardamom seeds 3 whole cloves 2 large garlic cloves -- peeled 2 tablespoons white poppy seeds 1 tablespoon coriander seeds 1 teaspoon cumin seeds 1/2 teaspoon saffron threads 6 tablespoons ghee (or melted butter) 1 cup chopped onion 2 teaspoons salt 1/2 cup unflavored yoghurt 1 1/2 pounds lamb -- cut into 2" cubes 2 tablespoons finely chopped coriander 1 tablespoon lemon juice 1/4 cup boiling water 1 cup cold water To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes. Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin. Blend again until the mixture is completely pulverized. Set the masala aside. Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes. In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly. Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown. Stir in the salt and the masala, then add the yoghurt. Stirring occasionally, cook over moderate heat until the ghee lightly films the surface. Add the lamb, turning it about with a spoon to coat the pieces evenly. Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet. Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time. Scatter 1/2 of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes more, or until the lamb is tender. To serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Chapati Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Whole wheat flour -- (or 1/3 white + 2/3 whole wheat) 1/2 cup Water Put flour in a large bowl with half the water. Blend the two together until it holds. Beat and knead well until it forms a compact ball. Knead dough until it is smooth and elastic. Set aside for 30 minutes. Knead and divide dough into 4 to 6 parts. Roll each ball into a tortilla like flat, about 1/8 inch thick. Heat an ungreased skillet. Put phulka on it, and let it cook for about 1 minute (The top should just start to look dry and small bubbles should just start to form). Turn and cook the second side for 2/3 minutes until small bubbles form. Turn again and cook the first side pressed lightly with a towel. It should puff. Serve warm (may be slightly buttered). - - - - - - - - - - - - - - - - - - - Per serving: 102 Calories (kcal); 1g Total Fat; (4% calories from fat); 4g Protein; 22g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Mango Ice Cream Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ripe mangoes 1 liter whole milk 1 teaspoon lime juice 4 tablespoons ground sugar or as desired -- (4 to 5) 115 ml whipped cream Peel, stone and cut mangoes into pieces and puree in a blender. Boil milk until it thickens to half its volume. Cool, mix in mango puree and sugar. Pour into the ice tray and cover with aluminum foil or waxed paper and freeze partially. Then take it out, beat well and mix in cream and 1 teaspoon lime juice. Freeze until set. - - - - - - - - - - - - - - - - - - - Per serving: 202 Calories (kcal); 21g Total Fat; (93% calories from fat); 1g Protein; 2g Carbohydrate; 80mg Cholesterol; 22mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0