Thought you might enjoy these!!
You may even get to eat some at Mara's next time we have a get-together there!!
Channa Kari (Curried Chick Peas
Serving Size : 6 Preparation Time: 0:00
Amount Measurement Ingredient Preparation Method
1 T. curry powder
1 T. minced garlic
1/2 cup chopped sweet green pepper
1/4 cup oil
2 cans chick peas 1 1/4 lbs each
1 t. salt
1/4 cup fresh coriander or parsley
Saute curry powder, garlic and green pepper in oil. Add chick peas and salt,
stir, and heat through. Simmer for 5 minutes, and serve sprinkled with
coriander or parsley. Serves 6
Curried Vegetables with Dahl
1 1/2 cups red lentils or yellow split peas
4 or 5 cups of water - use 4 cups for lentils, 5 cups for split peas
1 onion, chopped (about 1 cup)
1 fresh green chile, minced
3 Tbs. "saute" liquid (water, veggie water, soy sauce)
2 medium sweet potatoes, peeled and diced (about 4 cups)
1 Tbs. mild curry powder
1 tsp. ground cumin
2 Tbs. grated fresh ginger root
2 cups water
4 cups cauliflower florets (about 1/2 head)
2 green or red bell peppers, chopped (about 2 cups)
10 ounces fresh spinach
3 Tbs. fresh lemon juice
Rinse the lentils or split peas. In a covered saucepan, bring the water
and lentils or peas to a boil. Reduce heat, uncover, and simmer for
about 30 minutes, until tender.
In a large soup pot, saute the onion and chile in the saute liquid for
several minutes. Add the sweet potatoes, curry powder, cumin, and
ginger, and continue to saute for 2 to 3 minutes, stirring often. Pour
in the 2 cups water. Add the cauliflower florets and add to the pot. Add
the bell peppers, cover, and simmer for 10 minutes.
While the vegetables simmer, rinse, stem, and coarsely chop the spinach.
Pour the lentils or peas and their cooking liquid into a blender or food
processor and puree for 2 to 3 minutes to make a smooth dahl. When the
cauliflower is tender, stir in the spinach, the dahl, and the lemon
juice. Simmer just until the spinach has wilted.
Serve immediately with Basmati rice or other grain.
Serves 6.
Coconut Burfi
Square shaped coconut preparation
Ingredients 1 cup Sugar
1 cup Water
2 tsp.ghee (clarified butter)
1 cup Desiccated coconut
6 Crushed cardamoms
1/4 cup Chopped cashewnuts
Method 1.Heat the sugar and water on a low heat to make a thick syrup.
2.Remove any scum from the syrup. Add the finely grated coconut and crushed cardamoms. Mix thoroughly.
3.Grease a plate with the Ghee(clarified butter) and set aside.
4.Turn off the heat while the mixture is still a thick pouring consistency. Add the chopped cashewnuts. Mix thoroughly.
5.Pour the coconut mixture onto the greased plate and quickly spread with a spatula.
6. After a few minutes, cut into diamond-shaped pieces with a sharp knife and Store in an airtight container.
Indian Lentil & Vegetable Stew (Mjeddrah) Recipe
3 c Water
8 oz Dried lentils (1 1/4C)
2 md Potatoes, peeled, 1" cubes
1 md Onion, chopped
1 Stalk celery, chopped
2 Cloves garlic, fine chop
1 tb Finely snipped parsley
1 tb Instant beef bouillon
1 ts Salt
1 ts Ground cumin
2 md Zucchini, 1/2-in slices
Lemon wedges
Lentils come in a rainbow of colors: red, yellow, orange, green and brown. Choose any of them for this vegetable stew. Heat water and lentils to boiling in Dutch oven. Reduce heat. Cover and cook until lentils are almost tender, about 30 minutes. Stir in potatoes, onion, celery, garlic, parsley, bouillon, salt and cumin. Cover and cook until potatoes are tender, about 20 minutes. Stir in zucchini. Cover and cook until zucchini is tender, 10 to 15 minutes. Serve with lemon wedges.
You may even get to eat some at Mara's next time we have a get-together there!!
Channa Kari (Curried Chick Peas
Serving Size : 6 Preparation Time: 0:00
Amount Measurement Ingredient Preparation Method
1 T. curry powder
1 T. minced garlic
1/2 cup chopped sweet green pepper
1/4 cup oil
2 cans chick peas 1 1/4 lbs each
1 t. salt
1/4 cup fresh coriander or parsley
Saute curry powder, garlic and green pepper in oil. Add chick peas and salt,
stir, and heat through. Simmer for 5 minutes, and serve sprinkled with
coriander or parsley. Serves 6
Curried Vegetables with Dahl
1 1/2 cups red lentils or yellow split peas
4 or 5 cups of water - use 4 cups for lentils, 5 cups for split peas
1 onion, chopped (about 1 cup)
1 fresh green chile, minced
3 Tbs. "saute" liquid (water, veggie water, soy sauce)
2 medium sweet potatoes, peeled and diced (about 4 cups)
1 Tbs. mild curry powder
1 tsp. ground cumin
2 Tbs. grated fresh ginger root
2 cups water
4 cups cauliflower florets (about 1/2 head)
2 green or red bell peppers, chopped (about 2 cups)
10 ounces fresh spinach
3 Tbs. fresh lemon juice
Rinse the lentils or split peas. In a covered saucepan, bring the water
and lentils or peas to a boil. Reduce heat, uncover, and simmer for
about 30 minutes, until tender.
In a large soup pot, saute the onion and chile in the saute liquid for
several minutes. Add the sweet potatoes, curry powder, cumin, and
ginger, and continue to saute for 2 to 3 minutes, stirring often. Pour
in the 2 cups water. Add the cauliflower florets and add to the pot. Add
the bell peppers, cover, and simmer for 10 minutes.
While the vegetables simmer, rinse, stem, and coarsely chop the spinach.
Pour the lentils or peas and their cooking liquid into a blender or food
processor and puree for 2 to 3 minutes to make a smooth dahl. When the
cauliflower is tender, stir in the spinach, the dahl, and the lemon
juice. Simmer just until the spinach has wilted.
Serve immediately with Basmati rice or other grain.
Serves 6.
Coconut Burfi
Square shaped coconut preparation
Ingredients 1 cup Sugar
1 cup Water
2 tsp.ghee (clarified butter)
1 cup Desiccated coconut
6 Crushed cardamoms
1/4 cup Chopped cashewnuts
Method 1.Heat the sugar and water on a low heat to make a thick syrup.
2.Remove any scum from the syrup. Add the finely grated coconut and crushed cardamoms. Mix thoroughly.
3.Grease a plate with the Ghee(clarified butter) and set aside.
4.Turn off the heat while the mixture is still a thick pouring consistency. Add the chopped cashewnuts. Mix thoroughly.
5.Pour the coconut mixture onto the greased plate and quickly spread with a spatula.
6. After a few minutes, cut into diamond-shaped pieces with a sharp knife and Store in an airtight container.
Indian Lentil & Vegetable Stew (Mjeddrah) Recipe
3 c Water
8 oz Dried lentils (1 1/4C)
2 md Potatoes, peeled, 1" cubes
1 md Onion, chopped
1 Stalk celery, chopped
2 Cloves garlic, fine chop
1 tb Finely snipped parsley
1 tb Instant beef bouillon
1 ts Salt
1 ts Ground cumin
2 md Zucchini, 1/2-in slices
Lemon wedges
Lentils come in a rainbow of colors: red, yellow, orange, green and brown. Choose any of them for this vegetable stew. Heat water and lentils to boiling in Dutch oven. Reduce heat. Cover and cook until lentils are almost tender, about 30 minutes. Stir in potatoes, onion, celery, garlic, parsley, bouillon, salt and cumin. Cover and cook until potatoes are tender, about 20 minutes. Stir in zucchini. Cover and cook until zucchini is tender, 10 to 15 minutes. Serve with lemon wedges.