Curry, Cardamom, Or Coconut Spices Up Cooking (Continued from Page B 6) Guests may also enjoy banana chips, tapioca chips, or bought cookies (“we didn’t make them because we didn’t have an oven”), said Kunjappu. One of Kunjappu’s favorite drinks, however, is the milk from coconuts just harvested from the tree. “It tastes so good from a baby, tender coconut,” she said. Kunjappu remembers drinking the milk and then scraping the soft sweet flesh from inside the shell. Coconut milk or fresh flaked coconut also finds its way into many Indian dishes. Coco nuts also were a source of cook ing oil. The tastes of dishes are “very different across the country,” according to Kunjappu. The southern part of the country uti lizes rice and rice products in many of their dishes, while Indi ans in the north use wheat flour mixed with water to make a round-shaped “chappati,” or “roti,” that is warmed and heated with oil on top of charcoal. Brown rice, parboiled rice (it is boiled in its skin, dried, and then the skin removed), and raw rice are used in cooking. Following are recipes that Kunjappu frequently prepares: FISH CURRY 1 pound fresh fish 2 teaspoons oil 'A teaspoon mustard seed 2 teaspoons onion, diced 2-3 cloves of garlic, diced 1 teaspoon ginger, chopped Change Up Mealtimes (Continued from Page B 6) meal doesn’t necessarily require long lists of ingredients, tedious techniques, extended cooking times or even deviating much from your standard grocery list. With the variety of Indian food products available in grocery stores, such as curry pastes, chut neys and cooking sauces, adding the unique flavors of India into more basic items like chicken and shrimp is simple. “Exploring the tastes of India shouldn’t require extra effort,” said Meena Pathak, director of research and development for Pa tak’s Foods U.S.A. “Indian food products, with genuine flavors and on- the-label recipes, are per fect for busy people who want an innovative Indian meal without sacrificing a lot of time.” To begin incorporating Indian flavors into your diet, try serving grilled or baked salmon with Hot Mango Chutney or marinating chicken with Mild Curry Paste before grilling. Both recipes will provide an excellent introduction into the wide range of Indian flavors. The Indian food products small 1 teaspoon red chili powder (add after the other ingredi ents) 2 pieces of tamarind 1 teaspoon salt Cut fish into several large pieces. In a pan, add salt and water and boil over low flame. In a separate frying pan, pour the oil and heat the pan. Add mustard seed, then onions, and other ingredients. When the in gredients are browned, add the chili powder. Mix it, then pour over the fish (drain most of the water) and shake the pan. Do not mix with a spoon. Add a little water and more salt to taste. When it is done (about 15-20 minutes), serve over rice. A can of sardines can be used in place of fresh fish. UPPUMA 1 cup Rava (cream of wheat) 1 cup water 'A cup chopped onion (option al) 1 dried red chili pepper (or one hot gr -n pepper) 'A teaspoon mustard A teaspoon salt VA teaspoon butter Heat the pan and boil water in a separate pan. Pour oil when the pan is hot. Add mustard seed. When the mustard seed pops add onion. When it is brown, add cream of wheat and mix and fry the mix ture for a few minutes. When the cream of wheat is mentioned in these recipes can be found in most major grocery stores, online at www.world food.com and by calling 1-800-611-9782. AAM LHASSI 1 cup diced fresh mango Vi cup orange juice, chilled 3 tablespoons clear honey 2 cups milk, chilled Combine mango, orange juice, and sweetener in food processor. Blend for VA minutes. Pour milk into processor and process untill it has expanded and become frothy. Add the mango puree. Process for about one minute. Pour into chilled glasses. Garnish with the rose petals if so desired. Serve imme diately. CHAPPATI 1 cup whole wheat flour (or 'A white and 2 A whole wheat) Vi cup water Put flour in a large bowl with half the water. Blend the two to gether until it holds. Beat and knead well until it forms a com pact ball. Knead dough into it is smooth and elastic and set aside for 30 minutes. Knead and divide dough into four to six parts. Roll each ball into a tortilla like flat, about V»” This table offers several varieties of meat and vegetable curries for lunchtime fare. slightly brown, add boiled water and turmeric. Mix in tomato 1 small package mixed carrots and turn the heat to low. Mix sauce until it has cooked for a and peas well and add butter to it. few minutes. Add water and boil Cook rice set aside When the water evaporates, f° r a f ew minutes. Peel the shell ~ turn the stove off. Serve as a from the e S& and slice to S “ d mixed well with a banana and halves. Place them into the other ger in the soil and butter until it peanut butter ingredients and cook for 15-20 becomes dark brown. Add cinna minutes. mon, cardamom, and fennel seed to the other ingredients. Mix to gether, and then add rice. Fry it for a few minutes, and then add water. Mix salt cumin seed, and vegetable mixture and cover. Cook over medium heat until it is done. Garnish the rice with raisins, cashews, and onion. Fry them and place them on top of the rice dish. EGG CURRY 3 tablespoons oil Vi cup onion , Vi teaspoon ginger 3 cloves garlic dash mustard, dry powder Vi to 1 teaspoon salt 4-5 tablespoons tomato sauce dash turmeric Vi teaspoon red chili powder 5 boiled eggs Sautee the first six ingredients in hot oil, then add chili powder With Unique Flavors From India thick. Heat an ungreased skillet and lay the rolled out dough on it and let cook for about one min ute. Turn and cook the second side for Z A min. until small bubbles form. Turn again and cook the first side pressed lightly with a towel until it puffs. Serve warm (maybe slightly buttered). Makes 4-6 pieces. Chappati is the most com mon oread in north Indian homes. In many homes, it is cooked twice a day along with the meal so that it can show up at the table, right off the fire. As the rolled out chappatis will dry out if they are left stand while cooking other, roll them out individually before cooking them. ICED NESCHAI 5 cups water 1 cup Green Tea and Honey flavor sweetened iced tea concen trate Vi cup sweetened condensed milk Vi teaspoon ground cinnamon Vi teaspoon ground cardamom 2 cups ice cubes 6 fresh mint leaves, optional Place water, tea concentrate, sweetened condensed milk, cin namon, and cardamom in a large pitcher. Stir until combined. Lancaster Farming, Saturday, March 29, 2003-B7 FRIED VEGETABLE RICE 1 cup rice 2 cups water 2 tablespoons butter Vi onion, chopped 3-4 cloves of garlic, chopped 1 teaspoon ginger, chopped Va teaspoon cinnamon Va teaspoon cardamom Va teaspoon fennel seed 1 teaspoon salt, or more to taste Va teaspoon cumin seed Serve over ice. Garnish with mint. Melissa Wolfe SUN area dairy princess SPICY MANGO SHRIMP 2 tablespoons vegetable oil 1 pound fresh shrimp, peeled and deveined 1 medium onion, diced 4 teaspoons mild curry paste 6 tablespoons water Vz cup fresh chopped tomatoes 1 tablespoon hot mango chut ney 1 tablespoon fresh chopped ci lantro Hot, cooked rice In large skillet, over medium heat, heat oil. Add shrimp and cook until lightly browned about one min ute. Remove shrimp from skillet. Add onion to skillet and sautee two minutes or until softened. Add curry paste, water and to matoes. Return shrimp to pan. Cover and simmer for about five min utes or until shrimp is cooked through. Stir in chutney and garnish with fresh chopped cilantro. If desired, serve over hot rice. Serves four. A variation is to sub stitute chicken or fish for shrimp. CHICKEN TIKKA MASALA 2 teaspoons vegetable oil 1 medium ped 1 pound boneless, skinless chicken breast, diced 15-ounce jar Tangy Lemon and Cilantro Tikka Masala Cooking Sauce 1 (15-ounce) can diced toma toes 2 tablespoons half-and-half In a large skillet, heat oil. Add onion and saute one min ute. Stir in chicken and sautee until meat is lightly browned. Add cooking sauce and diced tomatoes. Bring mixture to boil. Reduce heat and simmer 20 minutes or until chicken is cook ed through. Stir in half-and-half just before serving. Serve with rice. Serves 4. A variation is to modernize this classic dish by wrapping the cooked chicken with mixed salad greens in warm tortillas or chap pati (Indian flat bread). VEGETABLE KORMA 1 onion chopped 1 tablespoon oil 'A cup peas 'A cup green beans, sliced 'A cup cauliflower florets 'A cup sliced carrots 15-ounce jar Korma Cooking Sauce 'A cup half-and-half cream 4 ripe tomatoes, chopped Hot, cooked rice In large skillet over medium high heat, cook onion in oil for one minute. Add peas, green beans, cauliflower and carrots. Cook three minutes. Stir in Korma cooking sauce. Cover and sim mer 10 to 15 minutes or until vegetables are ten der. onion, chop- Stir in cream and to matoes. Heat until warmed through. Serve over hot, cook ed rice. Serves 4. For a heartier option, add two cups cooked beef or chicken.
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