[CH] three recipes

rain@wwbbs.otherside.com
Thu, 09 Dec 1999 09:07:00 -0500 

-Begin Recipe Export- QBook version 1.00.14
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Title: Malai kofta curry
Keywords: main dishes, vegetarian, chiles
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6 medium potatoes, boiled, peeled and mashed
[Numerous] green cayennes, finely chopped
2 teaspoons cayenne powder, or to taste
8 medium tomatoes, blanched
1 1/2 tablespoon cooked rice, slightly mashed
4 Tblspn + 3 Tblspn fresh cream
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon sugar
1 teaspoon finely ground coriander
1 1/2 Tblspn + 2 Tblspn chickpea flour
   [ed.--AKA _besan_--see Indian groceries.]
Seeds of 12 small cardamoms
15 raisins, finely chopped
1 Tablespoons toasted cashews
2 Tablespoons ghee
2 teaspoons white poppy seeds (_khus-khus_)[ed.--optional]
1 thread [small pinch] mace
2 Tablespoons sour cream [originally called for yogurt, but
  Indian yogurt normally has way more fat than ours]
a pinch of nutmeg
salt to taste
oil for frying
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METHOD: Mix the potatoes, rice, 1 1/2 tbsp. chickpea flour,salt, and
green chiles and knead together. To 4 tblspn cream, add raisins and
half the cardamon seeds (finely ground).
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Make small balls of potato mixture. Make a depression with a finger in
each and gently spoon some cream into it. Seal the depression so that
the cream mixture is completely covered by the potato mixture. Roll
the balls in chickpea flour and deep fry in hot oil till golden
brown.
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FOR THE GRAVY: Grind cumin seeds, remaining cardamom seeds, mace,
nutmeg and poppy seeds.  Puree the blanched tomatoes and strain puree.
Heat ghee in a pan. Fry the ground masala. Add puree and cook for a
minute. Add turmeric, cayenne, coriander pwd and salt. Cook for a
while.  Add the sour cream and remaining cream and mix thoroughly.
Add the sugar and cook on a low flame till the ghee separates.
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Just before serving, pour the gravy into the serving dish and place
the koftas in it. Drizzle some gravy over the koftas.  Garnish with
cashews [and chopped red chiles].
  sourcetag missing, but sounds like Yamuna Devi

-End Recipe Export-
-Begin Recipe Export- QBook version 1.00.14
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Title: _Rajmah_, a hot bean and dairy curry
Keywords: main dishes, vegetarian, chiles
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500 gms red kidney beans,
   soaked overnight and boiled [ed.--or canned, drained and rinsed]
2 tomatoes, chopped
Green chiles [ed.--pref. green cayennes] to taste, slit lengthwise
Powdered red chile to taste
1 onion, finely chopped
1 teaspoon cumin seeds
1 Tbsp. finely ground coriander seeds
1 teaspoon turmeric powder
1/2 teaspoon garam masala
1/2 cup cream
1" piece of ginger, minced
1/2 cup plain yogurt
1 1/2 Tbsp. oil
salt to taste
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Heat the oil in a pan. Add cumin seeds and fry for a minute. Add
ginger, chiles and onion. Fry till onions become translucent. Add
turmeric, garam masala, powdered chile and coriander and cook for
a minute. Add tomatoes and cook till pulpy. Add kidney beans. Mix
well and cook for a while on medium flame.  Add beaten yogurt and
cream and season with salt. Simmer a few minutes.
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-End Recipe Export- 
-Begin Recipe Export- QBook version 1.00.14
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Title: Guizhou Lianai Doufu
Keywords: Vegetarian, main dishes
      Yield: 2-4 servings
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      1 lb Firm bean curd (tofu)
Filling:
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      1 Tb Peanut oil
      3 Tb Minced fresh cilantro [ed.--or basil!]
      2 Tb Finely chopped garlic
      2 Tb Finely chopped scallions
  1 1/2 Tb Minced peeled fresh ginger
           Chopped red chiles to taste [should be fiery]
      1 Tb Dark soy sauce
      1 ts Sugar
    1/2 ts Salt
    1/2 ts Sesame oil
      2 c  Peanut oil, for frying
Sauce:
~~~~~
      1 Tb Peanut oil
      1 Tb Finely chopped garlic
      1 Tb Minced peeled fresh ginger
      1 Tb Dark soy sauce
      1 Tb Rice wine
      2 ts Light soy sauce
      1 ts Sugar
      1 c  Vegetable stock
      1 ts Cornstarch, mixed with
      1 ts Water
      2 ts Sesame oil
           [Cayenne if desired--I like sauce milder than filling]
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DRAIN THE BEAN CURD AND CUT IT into 2-inch squares. Set to drain
further on paper towels. Heat a wok or large saute pan until is is
hot. Add the oil and all the filling ingredients and stir-fry for 1
minute. Put the cooked ingredients in a bowl and allow them to cool
thoroughly.
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Heat a wok or large saute pan until it is hot. Add the 2 cups oil
and, when it is hot, deep-fry the bean curd on both sides until it
is golden brown. Remove the bean curd squares from the wok, drain
them well on paper towels, and allow them to cool thoroughly.
Drain and discard the oil.
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Take each of the bean curd squares and, with a knife, split it
slightly open on one side so a pocket is formed. Place a spoonful
of cooked filling in each of the pockets.  Continue to fill the
squares until you have used all the bean curd.
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Wipe the wok clean, reheat, and add 1 tablespoon oil. Then add the
garlic and ginger, and stir-fry for 30 seconds. Then add the rest of
the ingredients except the cornstarch mixture and sesame oil. Bring
the mixture to a boil, return the fried bean curd pieces and cook
over medium heat for 3 minutes. Now add the cornstarch mixture, stir
gently to combine, and then add the sesame oil. Give the mixture a
final turn and serve at once. Serves 4 as part of a meal, or 2
as a single dish.
 Source:  KEN HOM,  PRODIGY GUEST CHEFS COOKBOOK,
    slightly adapted by Rain
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-End Recipe Export- 
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Keep on rockin',
Rain
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