Does any cook Indian recipes? Can you recommend a cookbook? Do you have any tips, favorite recipes, etc.? Thanks

-- Cindy (SE. IN) (atilrthehony@hotmail.com), December 26, 2001

Answers

Hello Cindy,

Most of the "true" Indian recipes are meatless, since most of the India nation is vegetarian. This type of cooking happens to be one of my specialities and I can offer you a couple of "teasers" and a excellent cookbook to get you started.

This recipe is right from the book, Himalayan Mountain Cookery, written by Martha Ballentine.

This is a wonderful way to get veggies and dahl (bean) all in one dish. All you need is rice and toast to make a complete meal.

Cut 2 medium onions in 1/8 inch rings

Cut 1 cup mushrooms in 1/4 inch pieces

Cut 1 cup broccoli florets and stem

Cut 1 cup zucchini, green beans, spinach or vegetable of your choice

Sor and wash 1/2 cup washed split mung dahl, soak for several hours. Drain and rinse thoroughly. Cook in water to cover about 2 inches over the beans. Cook about 10 to 15 minutes or until tender.

Have on hand:

4 tablespoons Ghee (clarified butter)

1 teaspoon turmeric

1 teaspoon whole cumin

1 teaspoon ground cumin

3 teaspoons ground coriander

1 teaspoon black mustard seed

1 teaspoon salt

Water

Put ghee in a large, heavy frypan and heat on medium flame. Add turmeric, cumin and coriander and fry until they begin to brown. Then add mustard seed and fry slowly until the seeds begin to pop but not explode like popcorn. Add the onions and fry until they begin to look translucent and of yellowing color. Then add mushrooms and fry about 3 minutes. You may cover the pan to help draw moisture from the vegetables. Next add other vegetables and fry for 3-5 munites as above. Add salt to taste and water as needed. Cook about 20-30 minutes. When almost done and vegetables are boiling, put cooked dahl on top with stirring. Dahl should not touch bottom. A few minutes before cooking is complete, the dahl can be stirred in. Then turn off heat, cover and let steam a moment before serving. Serve with rice and toast.

Here is my "personal recipe" for Curry Powder

6 tablespoons coriander seeds

4 tablespoons cumin seeds

6-8 dried red chilies

3/4 tablespoons black pepper corns

3/4 tablespoons black mustard seeds

2 tablespoons ground tumeric

2 tablespoons ground fengreek

Heat oven 300 degrees. Place spices in separate heaps on baking pan. Brown for about 10 minutes. Grind or pound them into a powder. Shake them in a storage jar until thourougly mixed. Makes about 5 ounces. The spices can also be roasted on top of the stove in a frypan.

I hope you like it!

Ernest

-- http://communities.msn.com/livingoffthelandintheozarks (espresso42@hotmail.com), December 27, 2001.

Thanks Ernest, I've got most of the stuff, so I'll have to get the rest.

-- Cindy (SE. IN) (atilrthehony@hotmail.com), December 28, 2001.