INGREDIENTS:
3/4 c. minced onion
1/2 tsp. salt
1/4 tsp. sugar
1/4 tsp. curry powder
6 med. tomatoes, halved
1/4 c. butter, divided
2 tbsp. chopped fresh parsley
DIRECTIONS:
Combine minced onion, salt, sugar, and curry powder in a small bowl; stir well. Spread onion mixture evenly over tomato halves. Top each half with 1 teaspoon butter. Place tomatoes on rack of a broiler pan. Broil 6 inches from heat 8 to 10 minutes or until tomatoes are tender. Transfer tomatoes to a serving platter, and sprinkle with parsley. Yield: 12 servings.
Friday, November 16, 2007
Buffet Curried Rice
INGREDIENTS:
1 pkg. chicken flavor Rice-A-Roni
1 (14 oz.) jar marinated artichoke hearts, halved
Mayonnaise or salad dressing
Curry powder
DIRECTIONS:
Cook Rice-A-Roni according to package instructions but omit browning in butter. When tender remove from heat, stir in approximately 1/3 cup mayonnaise, some of the oil from the artichokes and curry powder to taste. More mayonnaise may be needed. Use marinade if desired for more flavor. Stir in cut up artichokes.
Spray 2 cup mold, pack rice mixture into mold. Chill, turn out on lettuce-lined plate. Garnish with cherry tomatoes and parsley. Serve cold or at room temperature.
1 pkg. chicken flavor Rice-A-Roni
1 (14 oz.) jar marinated artichoke hearts, halved
Mayonnaise or salad dressing
Curry powder
DIRECTIONS:
Cook Rice-A-Roni according to package instructions but omit browning in butter. When tender remove from heat, stir in approximately 1/3 cup mayonnaise, some of the oil from the artichokes and curry powder to taste. More mayonnaise may be needed. Use marinade if desired for more flavor. Stir in cut up artichokes.
Spray 2 cup mold, pack rice mixture into mold. Chill, turn out on lettuce-lined plate. Garnish with cherry tomatoes and parsley. Serve cold or at room temperature.
Carrot Soup With Curry
INGREDIENTS:
4 c. stock or chicken broth
1/2 lb. carrots, peeled and cut into 1/4 inch thick slices
2/3 c. chopped onion
2 tsp. fresh ginger, minced
2 tsp. curry powder
1 clove garlic, minced
1/2 c. low-fat milk
1 tbsp. unsalted butter
White pepper to taste
1 tbsp. chopped fresh mint for garnish (optional)
DIRECTIONS:
Combine stock, carrots, onion, ginger, curry and garlic in a medium size pot. Cover and simmer over low heat for 20 minutes or until the carrots are tender. Puree the mixture in batches in a blender or processor until smooth. Return to the pot and stir in the milk and butter. Using just 1 tablespoon butter finishes off the soup so that it seems much richer than it actually is. Heat to a boil, garnish with mint and serve. Serves 4.
4 c. stock or chicken broth
1/2 lb. carrots, peeled and cut into 1/4 inch thick slices
2/3 c. chopped onion
2 tsp. fresh ginger, minced
2 tsp. curry powder
1 clove garlic, minced
1/2 c. low-fat milk
1 tbsp. unsalted butter
White pepper to taste
1 tbsp. chopped fresh mint for garnish (optional)
DIRECTIONS:
Combine stock, carrots, onion, ginger, curry and garlic in a medium size pot. Cover and simmer over low heat for 20 minutes or until the carrots are tender. Puree the mixture in batches in a blender or processor until smooth. Return to the pot and stir in the milk and butter. Using just 1 tablespoon butter finishes off the soup so that it seems much richer than it actually is. Heat to a boil, garnish with mint and serve. Serves 4.
Cauliflower And Peas With CurriedAlmonds
INGREDIENTS:
1 lg. head cauliflower or 2 (10 oz.) pkg. frozen cauliflower
1 (10 oz.) pkg. frozen English peas
2 tbsp. butter, divided
2 tbsp. all-purpose flour
1 1/2 c. commercial sour cream
1 tsp. onion salt
1 tsp. curry powder
1/2 c. slivered almonds
DIRECTIONS:
Wash cauliflower and break into flowerets. Cook, covered in a small amount of boiling, salted water 8-10 minutes (do not overcook); drain well. Cook peas according to package directions; drain.
Melt 1 tablespoon butter in a heavy saucepan over low heat; add flour and stir well until smooth. Cook 1 minute, stirring constantly. Add sour cream; cook over low heat stirring constantly just until well heated.
Combine cauliflower, peas, sour cream mixture and onion salt; mix well. Spoon mixture into a lightly greased 1 1/2 quart casserole dish.
Melt remaining butter in saucepan; stir in curry powder and almonds. Cook over medium heat, stirring frequently until almonds are golden (3-5 minutes). Spoon over cauliflower. Bake at 325 degrees for 25 minutes.
1 lg. head cauliflower or 2 (10 oz.) pkg. frozen cauliflower
1 (10 oz.) pkg. frozen English peas
2 tbsp. butter, divided
2 tbsp. all-purpose flour
1 1/2 c. commercial sour cream
1 tsp. onion salt
1 tsp. curry powder
1/2 c. slivered almonds
DIRECTIONS:
Wash cauliflower and break into flowerets. Cook, covered in a small amount of boiling, salted water 8-10 minutes (do not overcook); drain well. Cook peas according to package directions; drain.
Melt 1 tablespoon butter in a heavy saucepan over low heat; add flour and stir well until smooth. Cook 1 minute, stirring constantly. Add sour cream; cook over low heat stirring constantly just until well heated.
Combine cauliflower, peas, sour cream mixture and onion salt; mix well. Spoon mixture into a lightly greased 1 1/2 quart casserole dish.
Melt remaining butter in saucepan; stir in curry powder and almonds. Cook over medium heat, stirring frequently until almonds are golden (3-5 minutes). Spoon over cauliflower. Bake at 325 degrees for 25 minutes.
Cauliflower Eggplant Curry
INGREDIENTS:
1 cauliflower
1 eggplant
1 c. peas
2 potatoes
1 tsp. black mustard seed
1/2 tsp. turmeric powder
2 to 4 tbsp. oil
1 tsp. curry powder
1 tsp. salt
1/4 c. water
1 tomato, chopped or 1 tbsp. tomato paste
Juice of 1 lemon
DIRECTIONS:
Remove thick stems of cauliflower and cut into small pieces. Separate carefully into flowerets and slice. Cut eggplant into 1/2 inch cubes. Heat oil in large, heavy pot with a lid. When hot add mustard seed and brown, covered. Be careful not to burn it. Stir in turmeric, curry powder and salt.
Add cauliflower and stir to coat with spices and oil. Add 1/4 cup water and eggplant. Cube potatoes and boil them separately until partially cooked before adding them.
Continue cooking over medium heat, adding 1 or 2 tablespoons of water from time to time, stirring gently. Peas should be added about 5 minutes before serving. At the last minute add a finely chopped tomato or tomato paste. Turn off heat and add lemon juice. The cooking time will depend on how crisp you like your vegetables. Serves 6 to 8.
1 cauliflower
1 eggplant
1 c. peas
2 potatoes
1 tsp. black mustard seed
1/2 tsp. turmeric powder
2 to 4 tbsp. oil
1 tsp. curry powder
1 tsp. salt
1/4 c. water
1 tomato, chopped or 1 tbsp. tomato paste
Juice of 1 lemon
DIRECTIONS:
Remove thick stems of cauliflower and cut into small pieces. Separate carefully into flowerets and slice. Cut eggplant into 1/2 inch cubes. Heat oil in large, heavy pot with a lid. When hot add mustard seed and brown, covered. Be careful not to burn it. Stir in turmeric, curry powder and salt.
Add cauliflower and stir to coat with spices and oil. Add 1/4 cup water and eggplant. Cube potatoes and boil them separately until partially cooked before adding them.
Continue cooking over medium heat, adding 1 or 2 tablespoons of water from time to time, stirring gently. Peas should be added about 5 minutes before serving. At the last minute add a finely chopped tomato or tomato paste. Turn off heat and add lemon juice. The cooking time will depend on how crisp you like your vegetables. Serves 6 to 8.
Sunday, November 11, 2007
Tandoori Chicken I
INGREDIENTS
* 1 (2 to 3 pound) chicken, skinned and quartered
* 2 tablespoons lemon juice
* 1 teaspoon salt
* 4 teaspoons ground allspice
* 2 tablespoons plain yogurt
* 2 tablespoons lemon juice
* 2 tablespoons vegetable oil
* 2 tablespoons distilled white vinegar
DIRECTIONS
1. Make cuts in the chicken flesh, almost to the bone. Pour 2 tablespoons of the lemon juice over the chicken and rub in the salt.
2. Combine the tandoori spice, yogurt, 2 tablespoons lemon juice, oil and the vinegar. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 13×9 inch pan, cover with foil and refrigerate overnight, turning occasionally.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking.
* 1 (2 to 3 pound) chicken, skinned and quartered
* 2 tablespoons lemon juice
* 1 teaspoon salt
* 4 teaspoons ground allspice
* 2 tablespoons plain yogurt
* 2 tablespoons lemon juice
* 2 tablespoons vegetable oil
* 2 tablespoons distilled white vinegar
DIRECTIONS
1. Make cuts in the chicken flesh, almost to the bone. Pour 2 tablespoons of the lemon juice over the chicken and rub in the salt.
2. Combine the tandoori spice, yogurt, 2 tablespoons lemon juice, oil and the vinegar. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 13×9 inch pan, cover with foil and refrigerate overnight, turning occasionally.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking.
Mixed Grill of Sausage, Chicken and Lamb With Tandoori Flavorings
INGREDIENTS
* 2 pounds spicy or mild Italian pork sausage
* 1/4 cup olive oil
* 3 tablespoons ground cumin
* 1 tablespoon curry powder
* 1 1/2 teaspoons garlic powder
* 3/4 teaspoon ground ginger
* 3/4 teaspoon salt
* 1/2 teaspoon cayenne pepper
* 8 lamb loin chops
* 1/2 cup plain yogurt
* 3 tablespoons red wine vinegar
* 12 chicken drumsticks, skin removed
DIRECTIONS
1. Place sausage and 1/2 cup water in a large (12-inch) skillet. Cover and bring to a simmer. Steam until sausage loses its raw color throughout, about 8 minutes. Drain and set aside.
2. In a medium bowl, mix oil, cumin, curry powder, garlic powder, ginger, salt and cayenne. Scrape half the spice mixture into another medium bowl. Add lamb chops to one bowl; toss to coat well. Stir yogurt and vinegar into other bowl; add chicken legs and toss to coat well. Set both aside to marinate.
3. About 30 minutes before serving, fully preheat gas grill (10 to 15 minutes with all burners on high). Use a wire brush to clean grill rack, then use tongs to wipe an oil-soaked rag over rack. Close lid and return grill to temperature. Make sure to have water close by to extinguish any flare-ups.
4. Staggering meat additions so they all get done about the same time, place chicken on grill; close lid and grill-roast for a total of 20 minutes - 8 minutes on the first side, 8 minutes on the second side and 4 minutes longer, turning as needed toward the end to ensure doneness. Add lamb; grill-roast for a total of 8 minutes - 4 minutes on the first side and 4 minutes on the second side. Add sausage and grill-roast for a total of 4 minutes - 2 minutes on the first side and 2 minutes on the second side.
5. Arrange on a large platter and serve warm with couscous.
* 2 pounds spicy or mild Italian pork sausage
* 1/4 cup olive oil
* 3 tablespoons ground cumin
* 1 tablespoon curry powder
* 1 1/2 teaspoons garlic powder
* 3/4 teaspoon ground ginger
* 3/4 teaspoon salt
* 1/2 teaspoon cayenne pepper
* 8 lamb loin chops
* 1/2 cup plain yogurt
* 3 tablespoons red wine vinegar
* 12 chicken drumsticks, skin removed
DIRECTIONS
1. Place sausage and 1/2 cup water in a large (12-inch) skillet. Cover and bring to a simmer. Steam until sausage loses its raw color throughout, about 8 minutes. Drain and set aside.
2. In a medium bowl, mix oil, cumin, curry powder, garlic powder, ginger, salt and cayenne. Scrape half the spice mixture into another medium bowl. Add lamb chops to one bowl; toss to coat well. Stir yogurt and vinegar into other bowl; add chicken legs and toss to coat well. Set both aside to marinate.
3. About 30 minutes before serving, fully preheat gas grill (10 to 15 minutes with all burners on high). Use a wire brush to clean grill rack, then use tongs to wipe an oil-soaked rag over rack. Close lid and return grill to temperature. Make sure to have water close by to extinguish any flare-ups.
4. Staggering meat additions so they all get done about the same time, place chicken on grill; close lid and grill-roast for a total of 20 minutes - 8 minutes on the first side, 8 minutes on the second side and 4 minutes longer, turning as needed toward the end to ensure doneness. Add lamb; grill-roast for a total of 8 minutes - 4 minutes on the first side and 4 minutes on the second side. Add sausage and grill-roast for a total of 4 minutes - 2 minutes on the first side and 2 minutes on the second side.
5. Arrange on a large platter and serve warm with couscous.
Tandoori Chicken Salad
INGREDIENTS
* 1 cup honey mustard dressing
* 1 1/2 tablespoons ground cumin
* 1 tablespoon curry powder
* 1 (8 ounce) container mango yogurt
* 2 tablespoons garam masala
* 2 teaspoons lemon juice
* 4 (4 ounce) skinless, boneless chicken breast halves
* 1/2 red onion, thinly sliced
* 1/2 cup raisins
* 1/2 cup blanched slivered almonds
* 3/4 cup drained canned pineapple tidbits
* 8 cups mixed salad greens
* 4 sprigs fresh mint
* 4 wedges lime
DIRECTIONS
1. In a small bowl, whisk together honey mustard dressing, ground cumin, and curry powder. Cover, and refrigerate until serving.
2. In a baking dish, whisk together yogurt, garam masala, and lemon juice. Place chicken breasts in the dish, and turn to coat. Cover, and refrigerate for at least 1 hour, turning occasionally.
3. Preheat an outdoor grill for high heat. Lightly brush oil over grill grate. Grill chicken until done, about 6 to 8 minutes per side.
4. In a small bowl, mix together onion, raisins, almonds, and pineapple.
5. In a large bowl, toss salad greens with salad dressing and 3/4 of the almond mixture. Divide salad among 4 plates. Sprinkle equal amounts of reserved almond mixture over each salad. Top each with grilled chicken, and garnish with a mint sprig and a lime wedge.
* 1 cup honey mustard dressing
* 1 1/2 tablespoons ground cumin
* 1 tablespoon curry powder
* 1 (8 ounce) container mango yogurt
* 2 tablespoons garam masala
* 2 teaspoons lemon juice
* 4 (4 ounce) skinless, boneless chicken breast halves
* 1/2 red onion, thinly sliced
* 1/2 cup raisins
* 1/2 cup blanched slivered almonds
* 3/4 cup drained canned pineapple tidbits
* 8 cups mixed salad greens
* 4 sprigs fresh mint
* 4 wedges lime
DIRECTIONS
1. In a small bowl, whisk together honey mustard dressing, ground cumin, and curry powder. Cover, and refrigerate until serving.
2. In a baking dish, whisk together yogurt, garam masala, and lemon juice. Place chicken breasts in the dish, and turn to coat. Cover, and refrigerate for at least 1 hour, turning occasionally.
3. Preheat an outdoor grill for high heat. Lightly brush oil over grill grate. Grill chicken until done, about 6 to 8 minutes per side.
4. In a small bowl, mix together onion, raisins, almonds, and pineapple.
5. In a large bowl, toss salad greens with salad dressing and 3/4 of the almond mixture. Divide salad among 4 plates. Sprinkle equal amounts of reserved almond mixture over each salad. Top each with grilled chicken, and garnish with a mint sprig and a lime wedge.
Tandoori Cornish Hens
INGREDIENTS
* 1 Cornish hen
* 1/2 teaspoon chili powder
* pinch of salt (optional)
* pinch of freshly ground black pepper (optional)
* 1 tablespoon fresh lime juice
* 1/3 cup fat-free plain yogurt
* 1 clove garlic, chopped
* 1/3 (1 inch) piece fresh ginger, coarsely chopped
* 1/3 small onion, coarsely chopped
* 1/3 teaspoon cumin seeds
* 1/8 teaspoon ground turmeric
* lime, cut into wedges (optional)
* fresh cilantro or parsley sprigs (optional)
DIRECTIONS
1. Thaw the hen if frozen. Rinse, remove the giblets and neck, and pat dry. Make several slits in the skin, then split the hen in half along the breastbone. Mix together 1/3 teaspoon of the chili powder, salt, pepper, and lime juice. Rub the mixture all over the poultry and set aside for about 15 minutes.
2. In a blender, puree the yogurt, garlic, ginger, onion, cumin, turmeric, and the remaining chili powder. Place the poultry pieces in a bowl and add the yogurt mixture. Mix well to coat all the pieces. Cover and refrigerate for at least 8 hours, turning occasionally.
3. Preheat the oven to 400 degrees F. Place the hen, skin side up, on a rack in a roasting pan. Spoon the yogurt mixture over it from time to time until thoroughly cooked, 45 to 60 minutes or until the hen is very tender. Test for doneness by pricking the skin of the thigh; the juice should run clear. Serve hot.
4. Remove the skin before eating, and garnish with lime and cilantro or parsley, if using.
* 1 Cornish hen
* 1/2 teaspoon chili powder
* pinch of salt (optional)
* pinch of freshly ground black pepper (optional)
* 1 tablespoon fresh lime juice
* 1/3 cup fat-free plain yogurt
* 1 clove garlic, chopped
* 1/3 (1 inch) piece fresh ginger, coarsely chopped
* 1/3 small onion, coarsely chopped
* 1/3 teaspoon cumin seeds
* 1/8 teaspoon ground turmeric
* lime, cut into wedges (optional)
* fresh cilantro or parsley sprigs (optional)
DIRECTIONS
1. Thaw the hen if frozen. Rinse, remove the giblets and neck, and pat dry. Make several slits in the skin, then split the hen in half along the breastbone. Mix together 1/3 teaspoon of the chili powder, salt, pepper, and lime juice. Rub the mixture all over the poultry and set aside for about 15 minutes.
2. In a blender, puree the yogurt, garlic, ginger, onion, cumin, turmeric, and the remaining chili powder. Place the poultry pieces in a bowl and add the yogurt mixture. Mix well to coat all the pieces. Cover and refrigerate for at least 8 hours, turning occasionally.
3. Preheat the oven to 400 degrees F. Place the hen, skin side up, on a rack in a roasting pan. Spoon the yogurt mixture over it from time to time until thoroughly cooked, 45 to 60 minutes or until the hen is very tender. Test for doneness by pricking the skin of the thigh; the juice should run clear. Serve hot.
4. Remove the skin before eating, and garnish with lime and cilantro or parsley, if using.
Indian Tandoori Chicken
INGREDIENTS
* 2 pounds chicken, cut into pieces
* 1 teaspoon salt
* 1 lemon, juiced
* 1 1/4 cups plain yogurt
* 1/2 onion, finely chopped
* 1 clove garlic, minced
* 1 teaspoon grated fresh ginger root
* 2 teaspoons garam masala
* 1 teaspoon cayenne pepper
* 1 teaspoon yellow food coloring
* 1 teaspoon red food coloring
* 2 teaspoons finely chopped cilantro
* 1 lemon, cut into wedges
DIRECTIONS
1. Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
2. In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
3. Preheat an outdoor grill for medium high heat, and lightly oil grate.
4. Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.
* 2 pounds chicken, cut into pieces
* 1 teaspoon salt
* 1 lemon, juiced
* 1 1/4 cups plain yogurt
* 1/2 onion, finely chopped
* 1 clove garlic, minced
* 1 teaspoon grated fresh ginger root
* 2 teaspoons garam masala
* 1 teaspoon cayenne pepper
* 1 teaspoon yellow food coloring
* 1 teaspoon red food coloring
* 2 teaspoons finely chopped cilantro
* 1 lemon, cut into wedges
DIRECTIONS
1. Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
2. In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
3. Preheat an outdoor grill for medium high heat, and lightly oil grate.
4. Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.
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