Bombay Chicken and Rice

INGREDIENTS
1 cup uncooked long-grain white rice
6 ounces diced dried mixed fruit
1/2 cup chopped onion
1 1/2 teaspoons sugar
1 teaspoon salt
2 cups water
1 (3 pound) chicken, cut into pieces
2 tablespoons butter, melted
4 teaspoons curry powder, divided
1/2 teaspoon paprika

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken parts over the rice mixture. In a small bowl, mix butter, curry powder and paprika. Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.
Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.

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Indian Saffron Rice

INGREDIENTS
1/8 teaspoon powdered saffron
2 cups boiling water, divided
2 tablespoons butter
1 cup uncooked long-grain white rice, not rinsed
1 teaspoon salt


DIRECTIONS
Steep the saffron in 1/2 cup boiling water.
In a skillet that can be tightly covered, melt the butter over medium-high heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice.
Quickly pour in the remaining 1 1/2 cups boiling water along with the saffron water. Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed. For best results, do not remove the lid while the rice is cooking.

INDIAN CURRY

2 apples, unpeeled & chopped
3/4 c. onion, finely chopped
1 c. celery, chopped
1/4 c. butter
2 tbsp. flour
1 tbsp. curry powder (or more to taste)
1/2 tsp. salt
1/4 tsp. ginger
1/8 tsp. pepper
1 1/2 c. chicken broth
1 tsp. Worcestershire sauce
1/2 c. milk
3 chicken breasts, cooked & cut in strips

Cook apples, onion and celery slowly in butter until lightly browned, 5 to 10 minutes. Mix flour, curry powder, salt, ginger and pepper. Sprinkle over apple mixture. Stir in Worcestershire sauce, broth and milk. Cook and stir until thickened, about 3 minutes. Add meat and heat thoroughly.
May add more milk if desired. Serve with cooked rice and desired condiments; raisins, peanuts, coconut, chutney, crushed pineapple or sliced bananas sprinkled with orange juice.





INDIAN FRIED RICE

1 c. uncooked reg. rice
1 sm. onion, chopped
1/3 c. butter
1/2 c. raisins (light or dark)
2 tsp. instant chicken bouillon
1 tsp. curry powder
1/2 tsp. salt
2 1/4 c. boiling water
1/4 c. toasted slivered almonds

Cook and stir the rice and onion in the butter in a large skillet. Cook until the rice is yellow and the onion is tender. Stir in the raisins, bouillon, curry powder, and salt. Add the water and stir. Cook over low heat until the liquid is absorbed. This can be put in a casserole dish and put in the oven at 350 degrees for 25 to 30 minutes to absorb the liquid. The almonds can be toasted on a paper plate in the microwave. Stir in the almonds when ready to serve. This is tasty with chicken or lamb




KHEER (INDIAN RICE PUDDING)

This is a dessert that is made in every Indian home and there are many variations. I have discovered one that works well.

1 c. rice
1 c. water
1 c. sugar
3 tbsp. almonds, unsalted, finely chopped
3 tbsp. golden raisins
4 c. whole milk
3 tbsp. butter
3 whole cardamon pods
2 tbsp. rose water

Cook the rice in 2 cups of milk and 1 cup of water, add 1 tablespoon butter, sugar and whole cardamon. Once the rice is done, remove and discard the cardamon pod.
In small portions, blend the rice in a blender using the rest of the milk. Add more milk if the mixture is too thick. Pour into a serving bowl.

Heat 2 tablespoons of butter in a small pan. Add the almonds to the butter and stir. Now add the raisins.

Remove and place on paper towels, so that the excess butter is absorbed. Garnish the rice pudding with the almonds and raisins. Sprinkle with rose water.

Serve chilled.





Indian Curried Potato Soup

8 cups raw ptoatoes -- peeled and diced
1 1/2 cups onions -- diced
2 cloves garlic -- minced
6 cups beef broth -- see recipe
3 1/2 teaspoons curry powder
1/2 cup chinese parsley
4 tablespoons butter
6 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper

serves 8

Peel and dice the potatoes and onions. Peel and mince the garlic cloves. Put the potatoes, onions, garlic, broth, parsley, curry powder, and slat into a large soup kettle. Cook, tightly covered, over a medium-low heat about 40 minutes, or until the potatoes are soft. With a wooden spoon, press the soup through a strainer. Add the butter, milk, and pepper. Adjust the seasonings. Reutrn to the stove and reheat. Serve hot



Sweet Potato Dal (India)

4 teaspoons canola oil
1 medium yellow onion -- finely chopped
2 cloves garlic -- minced
minced chili pepper* -- optional
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon coriander
OR garam masala -- *see tip
1/4 teaspoon black pepper
1 cup brown or red lentils -- sorted and rinsed
4 cups water
2 cups sweet potatoes -- peeled and diced
1/2 teaspoon salt

In a saucepan, heat the oil. Add the onion and garlic (and minced chili pepper) and saut^Â for 5 minutes. Stir in the turmeric, cumin, coriander, and pepper; cook for 1 minute more. Stir in the lentils and water and cook over medium-low heat for 15 minutes, stirring occasionally. Stir in the potatoes and cook for about 30 minutes more, stirring occasionally, until the lentils are tender. Stir in the salt. Transfer to a large serving bowl. Serve with an Indian flat bread or flour tortilla and a sauce such as yogurt, cucumber and chopped parsley.

VARIATION: Instead of sweet potatoes, substitute Butternut or other winter squash.

TIPs: Garam masala is a fragrant blend of spices commercially available. Check spice sections and international foods sections of supermarkets.



Delhi-Style Potatoes

1 pound potatoes
2 medium onions
1 tablespoon ghee or peanut oil
1/4 teaspoon black mustard seeds
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
1 teaspoon salt

Boil the potatoes, then peel and dice. Finely chop the onions.

Heat the ghee (clarified butter) or peanut oil in a medium-size skillet; fry the mustard seeds until they pop. Add the onions, reduce heat and continue frying until they are soft and browned. Add the tumeric and chili powder to the skillet; stir. Then add the potatoes, sprinkle with salt and gently toss the skillet ingredients until mixed together.

Can be served hot or cold.



Masala Chai - Essence

4 teaspoons whole coriander
1 star anise
2 sticks cinnamon -- broken
1 teaspoon whole black peppercorns
1 teaspoon allspice
1 teaspoon cardamom pods
1 teaspoon cloves
1 teaspoon dried orange peel
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 quarts water
2 tablespoons indian black tea leaves
1 tablespoon vanilla extract
honey -- milk, or cream, to
-- taste

This East Indian blend is spicy and soothing

In a small bowl combine coriander anise, cinnamon, peppercorns, all spice, cardamom, cloves, and orange peel. In a spice mill or coffee grinder, coarsely grind the spices. Mix in the ginger and nutmeg. Pour the water into a one gallon pot and add the spice mixture. Bring to a boil, cover, and simmer for 15 minutes. Add tea and vanilla and steep 3 to 5 minutes. Strain the liquid into a large pitcher. You may want to add honey, milk, or cream, or wait and offer these to your guests on the side. Tea can be served hot or chilled.

Makes 3 quarts

OK...here is my menu and recipes ....... = )

Hot and Sour Thai Soup: Tom Yum Goong

2 quarts chicken broth
2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
4 kaffir lime leaves
1-inch piece fresh galangal or ginger, sliced
2 red chiles, sliced
2 tablespoons fish sauce, such as nam pla
1 1/2 teaspoons sugar
1 (8-ounce) can straw mushrooms, rinsed and halved
1 pound large shrimp, peeled with tails on
2 limes, juiced
2 green onions, sliced
1 handful fresh cilantro, chopped

Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.

Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. It's a good idea to tell your guest's that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.


Indian Chicken Curry

3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper


Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.

Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.


Pilaf for a Curry Banquet

2 tablespoons vegetable oil
1 large onion, finely chopped
2 cloves
3 cardamom pods, bruised
1 cinnamon stick, broken into 3
1/2 teaspoon cumin seeds
1/2 teaspoon nigella seeds, optional
2 1/2 cups basmati rice
4 cups chicken stock
1/2 cup sliced almonds, toasted, for garnish
2 to 3 tablespoons chopped fresh cilantro leaves, for garnish

Cook the onion in the oil, in a deep saucepan with the cloves, cardamom pods, cinnamon stick, cumin seeds, and nigella seeds, if using, until the onion is slightly browned and soft. Keep the heat medium to low and stir frequently; this should take about 10 minutes.

Add the rice and move it about in the oily spiced onion until it is slicked and glossy, then pour in the stock and bring the pan to the boil. Cover the pan with a lid and cook over the lowest heat possible for 20 minutes.

Turn off the heat, take the lid off, cover with a tea towel and clamp the lid back on the saucepan. You can leave the rice to rest like this for at least 10 minutes, and up to about 1 hour. Fork the rice through when you are ready to serve it, scattering the toasted sliced almonds and cilantro on top.


Pomegranate Raita

1 1/2 cups natural yogurt
3 scallions, finely chopped
1 pomegranate, to give 1/2 cup pomegranate seeds
Scant 1/2 teaspoon salt

Combine all of the ingredients in a bowl, reserving some pomegranate seeds for garnish. Add a squeeze of pomegranate juice from the husks of the seeded pomegranate at the end.

Stir everything together, and serve in a bowl scattering the reserved pomegranate seeds over as a garnish.