Indian Spiced Rice

INGREDIENTS

* 1 tablespoon canola oil
* 1 cup chopped onion
* 1 tablespoon minced fresh ginger root
* 1 clove garlic, minced
* 1/2 teaspoon ground coriander seed
* 1/2 teaspoon ground cardamom
* 1/4 teaspoon ground nutmeg
* 1/2 teaspoon ground cumin
* 1 1/4 cups dry jasmine rice
* 3/4 teaspoon salt
* 1/2 cup dry lentils
* 3 cups water
* 1 potato, peeled and diced
* 1 red bell pepper, chopped
* 1/2 cup green peas
* 3 tablespoons raisins
* 1 tablespoon butter (optional)

DIRECTIONS

1. In a large skillet or saucepan, heat the oil over medium heat. Add the onions, and cook, stirring frequently until they have softened. Sprinkle in the ginger, garlic, coriander, cardamom, nutmeg, and cumin. Cook for 3 minutes more, stirring frequently.
2. Pour the rice into the saucepan and saute the rice with the spices for 2 minutes, stirring constantly. Pour the lentils and salt into the saucepan. Pour 3 cups of water into the pan, stir.
3. Place the potatoes into the pan. Bring the mixture to a boil, cover the pan and turn the heat to low. Cook for 10 minutes.
4. Place the bell pepper, peas, and raisins into the saucepan. Stir well, then cover the pan again. Cook 10 minutes more, or until the rice, potatoes, and lentils are tender. Stir in the butter, if you like. Serve and enjoy.

Okra Fry

INGREDIENTS

* 1 pound fresh okra
* salt to taste
* 2 teaspoons chili powder
* 3 tablespoons olive oil
* 1 pinch asafoetida powder
* 1/2 teaspoon brown mustard seeds

DIRECTIONS

1. Rinse okra and cut head and tail end off of each okra. Chop okra into small pieces.
2. In a small mixing bowl combine okra, salt, chili powder and asafoetida powder.
3. In a medium size skillet over medium-high flame heat oil, add black mustard seeds. Cook until they pop. Add okra mixture to skillet and cover. Let fry 10 to 15 minutes. Serve hot.

Okra Fry

INGREDIENTS

* 1 pound fresh okra
* salt to taste
* 2 teaspoons chili powder
* 3 tablespoons olive oil
* 1 pinch asafoetida powder
* 1/2 teaspoon brown mustard seeds

DIRECTIONS

1. Rinse okra and cut head and tail end off of each okra. Chop okra into small pieces.
2. In a small mixing bowl combine okra, salt, chili powder and asafoetida powder.
3. In a medium size skillet over medium-high flame heat oil, add black mustard seeds. Cook until they pop. Add okra mixture to skillet and cover. Let fry 10 to 15 minutes. Serve hot.

Mulligatawny Soup III

INGREDIENTS

* 1/4 cup butter
* 1/4 cup sliced onion
* 1/4 cup sliced carrots
* 1/4 cup chopped celery
* 1/4 cup chopped green bell pepper
* 1 apple - peeled, cored and sliced
* 1 cup chopped chicken breast meat
* 1/4 cup all-purpose flour
* 1 teaspoon curry powder
* 1/4 teaspoon chopped fresh mace
* 4 whole cloves
* 1 tablespoon chopped fresh parsley
* 1 cup stewed tomatoes
* salt and pepper to taste
* 1 cup cooked white rice
* 5 cups beef stock

DIRECTIONS

1. Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple, and chicken. Cook until browned.
2. Stir in flour, curry powder, mace, cloves, parsley, and tomatoes. Cover, and simmer 1 1/2 hours.
3. Take chicken out, set aside, and strain vegetables from broth. Return chicken to pot.
4. Using a food mill, puree vegetables. Return to soup. Season to taste with salt and pepper.
5. Add rice and boiling white stock. Serve.

Mulligatawny Soup I

INGREDIENTS

* 1/2 cup chopped onion
* 2 stalks celery, chopped
* 1 carrot, diced
* 1/4 cup butter
* 1 1/2 tablespoons all-purpose flour
* 1 1/2 teaspoons curry powder
* 4 cups chicken broth
* 1/2 apple, cored and chopped
* 1/4 cup white rice
* 1 skinless, boneless chicken breast half - cut into cubes
* salt to taste
* ground black pepper to taste
* 1 pinch dried thyme
* 1/2 cup heavy cream, heated

DIRECTIONS

1. Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
2. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
3. When serving, add hot cream.

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.