Indian Meat Kabobs

INGREDIENTS:

2 lbs. lamb or beef, cubed
2 med. onions, finely grated
1 tsp. freshly grated ginger
Adolph’s meat tenderizer (optional)
1 tsp. chili powder
3 tsp. cumin powder
8 crushed cardamoms
1 tsp. crushed black pepper
1 lemon, sliced (decoration)
1 onion, sliced (decoration)

DIRECTIONS:

Place meat cubes, chopped or grated onion and rest of ingredients (except lemon and onion slices) in a mixing bowl and marinate overnight in the refrigerator. String on skewers and broil or barbecue 7 to 10 minutes to desired doneness. Serve garnished with sliced lemon and onion.

Indian Meat Loaf

INGREDIENTS:

1 1/2 lbs. ground beef
1 c. tomatoes
1/4 c. minced onion
1 egg
1 can tomato sauce
1 tsp. salt
1/2 c. cornmeal
1/4 c. green pepper, diced
1/4 tsp. pepper
1/2 c. creamed corn
1/4 tsp. sage

DIRECTIONS:

Mix and shape into meat loaf. Bake at 300 degrees for 1 1/2 hours.

Indian Meat Loaf

INGREDIENTS:

1 1/2 lbs. ground beef
1 egg
1/2 c. corn meal
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. sage
1/4 c. chopped onion
1/4 c. chopped green pepper
1/2 c. cream style corn
1 1/4 c. canned tomatoes

DIRECTIONS:

Combine all ingredients, mixing well. Pack into greased 5×9 loaf pan. Bake in a slow oven (300 degrees) for 1 1/2 hours.

Indian Meat Loaf

INGREDIENTS:

1 lb. ground beef
1/2 lb. ground pork
1 egg
1/2 c. corn meal
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. sage
1/2 c. chopped onion
1/4 c. chopped green pepper
1/2 c. cream style corn
1 1/4 c. canned tomatoes

DIRECTIONS:

Combine ingredients, mixing well. Pack into a 5 x 9 inch loaf pan. Bake in moderate oven (350 degrees) for 1 1/2 hours. 6 to 8 servings.

Indian Meat Loaf

INGREDIENTS:

4 c. corn flakes
1/4 c. chopped parsley
2 eggs, slightly beaten
2 tsp. salt
1 c. cream style corn
1/8 tsp. pepper
1/2 tsp. sage
1 c. cooked tomatoes
1 tsp. Worcestershire sauce
1/4 c. green pepper, diced
1 lb. ground beef
1 tbsp. chopped onion
1/2 lb. pork

DIRECTIONS:

Crush corn flakes slightly. Combine with all other ingredients and mix thoroughly. Spread in greased 9 x 9 inch pan. Bake in 350 degree oven for about 1 hour. Cut into squares and serve.

Indian Meatloaf

INGREDIENTS:

1 lb. ground beef
1 lb. ground pork
4 c. corn flakes
1 c. cream style corn
1 c. cooked tomatoes
1/4 c. green peppers, chopped
1/4 c. chopped onion
1/4 c. fresh parsley flakes
2 tsp. salt
1/2 tsp. sage
1/8 tsp. black pepper
1 tsp. Worcestershire sauce

DIRECTIONS:

Mix all ingredients thoroughly. Make into loaf and place in square pan. Bake at 350 degrees for 1 hour. If you would like you may put bacon strips on top of loaf after cooking for 30 minutes.

Indian Melon Salad

INGREDIENTS:

2 c. chicken breasts, poached and cut into 1/2 x 1/2 inch pieces
1 c. canned water chestnuts, cut into pieces
1 1/2 c. fresh green grapes, halved
1/2 c. celery, diced
1/2 c. (7 oz.) slivered almonds, toasted
4 honeydew melon “rings”

DIRECTIONS:

Place chicken breasts, a couple slices of onion, a carrot and a stalk of celery in a fry pan barely covered with cold water. Cover with a lid and simmer very slowly until tender. Drain, discard vegetables and cut up chicken and chill.
Toast almonds by putting in a single layer on a pan and putting them under the broiler until lightly toasted (golden brown). Cool.

For melon rings: cut about 2 inches off the end of the melon. Scoop out the seeds. Cut four, 1 inch slices into “rings”; cut off rind with a sharp knife. Chill.

Cut up the water chestnuts, grapes and celery and combine with the chicken. Add almonds just before serving. Toss with a dressing of:

INGREDIENTS:

2/3 c. mayonnaise
1/2 tsp. curry powder
1 tsp. soy sauce
1/4 tsp. salt

DIRECTIONS:

To assemble: put a melon ring on each plate and fill the center of the rings with the chicken mixture. Garnish with a cluster of grapes dipped in sugar.
Serve with hot rolls, iced tea and lemon sherbet with tea cookies for dessert.

Indian Mulligatawney

INGREDIENTS:

1 tbsp. oil
2 tbsp. butter
3/4 c. chopped onion
3/4 c. chopped carrot
3/4 c. chopped celery
2/3 c. chopped green pepper
1/2 c. chopped turnip
3/4 c. chopped apple
2 tsp. salt
1/2 tsp. crushed red pepper
1 1/2 tsp. curry powder
6 c. chicken stock
1 tbsp. cornstarch
1/4 c. cold water
1/4 c. tomato paste
2 c. diced cookie chicken
1 1/2 c. pureed garbanzo beans (canned)
Chopped parsley

DIRECTIONS:

Heat oil and butter in saucepan. Add chopped vegetables and apples, salt, red pepper and curry powder. Cook, stirring frequently, until onions are almost tender. Meanwhile, heat stock to boiling point. Make a smooth paste of cornstarch and water. Add to stock, stirring constantly, until stock returns to boil.
Add vegetables and remaining ingredients, except parsley. Heat to serving temperature. Serve garnished with parsley. NOTE: Salt can be reduced or eliminated.

Indian Nutmeg Cake

INGREDIENTS:

2 c. sugar
3/4 c. bacon drippings
1 1/2 c. raisins
1 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. ground allspice
1/2 tsp. salt
3 1/2 c. flour
1 tsp. soda
2 tsp. baking powder
1 c. chopped walnuts

DIRECTIONS:

Combine sugar, bacon drippings, 2 cups water, raisins, salt and all spices in 1 quart saucepan. Boil 5 minutes, stirring occasionally. Cool. Sift flour, soda and baking powder together. Add to raisin mixture. Add walnuts. Beat well. Pour batter into greased and floured 12 x 14 inch pan. Bake at 350 degrees for 40 minutes. Cool. Frost with powdered sugar.

Indian Pea Soup

INGREDIENTS:

4 oz. potatoes, peeled or diced
3 oz. onion, peeled and coarsely chopped
2 pt. chicken stock
3/4 inch cube, fresh ginger, peeled
1/2 tsp. ground coriander seeds
2 tsp. ground cumin seeds
5 tbsp. chopped fresh coriander
10 oz. shelled peas
3/4 tsp. salt
1/2 tsp. ground roasted cumin seeds
1/4 pt. heavy cream
1 tbsp. lemon juice

DIRECTIONS:

Combine the potato, onion, chicken stock, ginger, ground coriander and ground cumin in a pot and bring to the boil. Cover, turn heat low and simmer for 30 minutes. Fish out ginger and discard. Add fresh coriander, peas, salt, lemon juice and roasted cumin. Bring to boil and simmer 2 to 3 minutes until peas are tender. Pour into blender and blend until smooth. Put soup into a clean pot. Add cream and bring to a simmer and heat through. Serve 5 or 6.

Indian Pilaf

INGREDIENTS:

1/4 c. butter
1 med. onion, chopped (about 1/2 c.)
1 1/2 c. regular rice, uncooked
1/2 tsp. salt
1/2 tsp. allspice
1/2 tsp. turmeric
1/4 tsp. curry powder
1/8 tsp. pepper
3 1/2 c. chicken broth
1/4 c. blanched slivered almonds

DIRECTIONS:

Heat oven to 350 degrees. Melt butter in skillet. Add onion and rice; cook and stir until rice is yellow and onion is tender. Stir in next 5 seasonings. Pour into ungreased 2-quart casserole. Heat chicken broth to boiling; stir into rice mixture. Cover tightly; bake 30 to 40 minutes or until liquid is absorbed and rice is tender. Stir in almonds. 8 servings (1/2 cup each).

Indian Pilaf

INGREDIENTS:

1/4 c. butter
1 med. onion, chopped (about 1/2 cup)
1 1/2 c. uncooked, regular rice
1/2 tsp. salt
1/2 tsp. allspice
1/2 tsp. turmeric
1/4 tsp. curry powder
1/8 tsp. pepper
3 1/2 c. chicken broth
1/4 c. blanched, slivered almonds

DIRECTIONS:

Heat oven to 350 degrees. Melt butter in skillet. Add onions and rice. Cook and stir until rice is yellow and onion is tender. Stir in next 5 seasonings. Pour into greased 2 quart casserole.
Heat chicken broth to boiling. Stir into rice mixture. Cover tightly. Bake 30 to 40 minutes or until liquid is absorbed and rice is tender. Stir in almonds.

Chicken broth can be made by dissolving 4 chicken bouillon cubes in 3 1/2 cups boiling water or used canned chicken broth.

Indian Pork Chops On The Grill

INGREDIENTS:

1 c. soy sauce
1/4 tsp. ground ginger
1/4 tsp. garlic powder
3-4 tbsp. brown sugar
10 green onions, cut up in sm. pieces

DIRECTIONS:

Pour 1 cup of soy sauce in bowl. Add brown sugar. Stir until dissolved. Add ginger, garlic powder and stir test taste. If more is needed add a little more soy sauce and brown sugar, stir to dissolve. Then add green onions. Put pork chops in marinade as long as possible, 3 hours is good or longer.

Indian Pot Roast

INGREDIENTS:

1 (3 to 4 lb.) boneless chuck roast
1/2 tsp. salt
2 tbsp. all-purpose flour
2 cloves garlic, crushed
2 tbsp. butter, melted
1 lg. onion, sliced
12 whole peppercorns
12 whole allspice
1 bay leaf, crumbled
1 tbsp. grated fresh horseradish
1/2 c. water
1/2 c. Burgundy or rum
6 carrots, scraped and quartered

DIRECTIONS:

Sprinkle roast with salt; dredge in flour. Set aside. Saute garlic in butter in a Dutch oven. Add roast; brown on all sides. Remove roast from pan. Place onion slices in pan; place roast on top. Add peppercorns, allspice, bay leaf, horseradish, water, and Burgundy; bring to a boil. Cover, reduce heat, and simmer 2 hours. Add carrots; cover and simmer 30 minutes or until tender. Yield: 6 to 8 servings.

Tandoori Chicken

INGREDIENTS:

12 Chicken drumsticks and/or breast pieces (skin removed)
1 cup plain yoghurt or 2 cups Buttermilk
1 1/2 tbsp. red chilli powder
1 tbsp. ginger powder
2 tbsp. coriander powder
1 tbsp. garlic powder
1 tbsp. cumin powder
1/2 tbsp. garam masala
Meat tenderiser (optional)
2 tbsp. salt (use less if tenderiser contains salt)

DIRECTIONS:

Prick the chicken pieces with a fork all over.
Apply the tenderiser to the chicken pieces and let it stand for an hour or so.
The marinade: Take a wide and deep bowl about 12 2 inches wide and deep enough to hold all the chicken pieces.
Add the yoghurt plus one-cup water or the buttermilk with no water into the bowl.
Add all the spices from nos. 3 through 8 into the bowl and stir to form a homogeneous mixture.
Now add the chicken pieces into the mixture, so that they are all covered with the paste/mixture.
Cover the bowl with a lid and let it stand for 6 hours.
If you plan to marinade for 12-15 hours, put it in the refrigerator.
The more time it is marinated, the better it will absorb the spices and the tastier it will be.
When you are ready to grill the chicken, apply melted butter to the the chicken pieces with a brush or spoon all over and you are ready to grill the chicken on the barbecue in the normal fashion.
Turn over the chicken pieces when they look brownish red in colour or darker if you prefer it well done.
Slice finely onion into rings, add some salt and lemon juice to it, to be served as a salad with the tandoori chicken.
Lemon juice sprinkled on the cooked pieces also adds to the flavour, if you wish.