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reshmi kebab
Reshmi Kebab
1 pound boneless chicken breast
1/4 cup sour cream
1/4 cup heavy cream
1/4 teaspoon black pepper
Salt to taste
1/2 teaspoon ginger paste
8 to 10 skewers
moghlai
Moghlai (Spinach)
3 pounds fresh spinach
1 (2-inch) piece ginger root
4 tablespoons vegetable oil
2 ounces butter
1/2 teaspoon fennel seeds
4 whole cardamom pods
nadur monji
Nadur Monji (Lotus Fritters)
1 thick lotus root
1/2 cup rice flour
1/2 teaspoon red chile powder
1/2 teaspoon black cumin
1/4 teaspoon thyme seeds, powdered
rasmalai
Rasmalai (Indian Cheese Dessert)
2 (15 ounce) containers Ricotta cheese
1 1/2 cups granulated sugar
1/4 cup Carnation milk powder
8 to 10 cardamoms
lentil pakora
Lentil Pakora
1 cup lentils (daal)
2 onions, sliced lengthwise
5 small hot green peppers, chopped
(or less if you don't like it too spicy)
prawns in pink sauce
Prawns in Pink Sauce
3 tablespoons oil
1 tablespoon yellow mustard seeds
2 cloves garlic, finely chopped
2 pounds prawns, peeled
Salt and pepper
kari ayam
Kari Ayam (Chicken Curry
1 whole chicken, cut into 18 pieces
1 cup coconut milk
1 1/2 tablespoons curry powder
2 cardamom, crushed
1/2 large onion, sliced
3 cloves
gujerati
Gujerati (Green Beans)
1 pound fresh green beans
4 tablespoons vegetable oil
1 tablespoon black mustard seed
4 cloves garlic, peeled and finely chopped
chicken kabobs
Chicken Kabobs (Sat? Ajam)
This features the Indonesian combination of spicy-hot and sweet. Serve with Peanut Sauce.
