---------> source <--------- "A taste of Sri Lanka" By Indra Jayasekera -------------------------KADJU (CURRIED CASHEW NUTS------------------------- 225 g Nuts, cashew 50 g Onion 1 Chile, fresh 1 1/4 ts Curry powder 1/2 ts Turmeric 250 ml Coconut milk 1/4 ts Chile powder 1 ts Salt 1/2 ts Fenugreek Curry leaf sprigs 25 ml Oil ===========================> Directions <======================== Wash the cashew nuts, then soak them in a bowl of water for a couple of hours. Chop the onion and chile. Remove the cashew nuts from the water, drain and place in a saucepan together with the chile, 1 tsp of curry powder, the turmeric, coconut milk, chile powder, salt, fenugreek and curry leaves. Bring to the boil and simmer for 5 minutes. Heat the oil in a frying pan and toss in the onion for a couple of minutes. Add the cashew nut mixture and cook for a further 3 ~4 minutes then sprinkle with remaining curry powder. ISBN #962 224 010 0 |
---------> source <--------- "A taste of Sri Lanka" By Indra Jayasekera -------------------------------CURRIED LEEKS------------------------------- 450 g Leeks 50 g Onion 2 Chile, Green 1/4 ts Turmeric 1 ts Salt Curry leaf sprigs 175 ml Coconut milk, thin 100 ml Coconut milk, thick 1/4 ts Curry powder ===========================> Directions <======================== Wash the leeks, cut the green part into 1 cm slices and the stalk into 50 mm slices. Chop onions and chiles and place in a pan. Add the leeks, turmeric salt, curry leaves and thin coconut milk and bring to the boil. Simmer until the gravy has reduced. Add the Coconut milk, thick, bring back to the boil and just prior to serving sprinkle with 1/4 teaspoon curry powder. ISBN #962 224 010 0 |
Stephen Ceideburg 2 c Moong dal 1 lb Frozen chopped spinach, -defrosted 3 Fresh green chiles, stemmed -and sliced lengthwise 1 tb Tamarind paste 1 ts Turmeric 1 ts Sugar Salt to taste 1 tb Corn oil 2 ts Mustard seeds 1 ts Fenugreek seeds 2 Whole, dried red chile -peppers 1/2 ts Asafetida Rinse dal thoroughly in a strainer under running water. Put in a large saucepan with 5 cups water and bring to a boil. Add spinach and green chiles and simmer 10 minutes. Add tamarind, turmeric, sugar and salt. Cook 15-20 minutes more. Heat oil in a small saucepan or skillet. When hot, lower the heat and add mustard seeds, fenugreek and dry chiles. Cook, stirring, until mustard seeds crackle. Stir in asafetida. Add to spinach mixture and check for salt. Serve warm. Courtesy, Sue Sista of "Sue's India Cuisine", San Jose and Mountain View. From the San Jose Mercury News, 6/9/93. |
---------> source <--------- "A taste of Sri Lanka" By Indra Jayasekera ---------------------------------ALA BADUN--------------------------------- 450 g Potatoes 225 g Onion 1 ts Salt 1/4 ts Turmeric 1 ts Chile powder 1 ts Paprika 100 ml Oil Curry leaf 1/2 ts Mustard seed, ground 1 cg Cinnamon stick 1 ts Lime juice ===========================> Directions <======================== Boil the potatoes, peel and cut into bite size pieces Slice the onion. Place the potato in a bowl and and add the salt, turmeric, chile powder and paprika powder Heat the oil and when hot add the curry leaves followed by the onion, mustard and cinnamon stick Fry until the onions are a golden brown, then add the potato and keep tossing with the onion until browned and heated through. Discard the cinnamon stick and sprinkle the lime juice on top just prior to serving. ISBN #962 224 010 0 |
3/4 lb Chicken, boneless, bite size 2 c Broccoli flowerets, cooked 2 ea Stalks green onion, chopped 4 ea Slices, ginger root,slivered 1 ea Garlic clove, chopped 1 T Wine 1 T Soy sauce 3/4 t Sugar 3/4 t Sesame oil 1 T Hot bean paste or chili sauc 1/3 t Szechwan pepper (optional) 2 T Chicken stock 2-4t 1/2 t Cornstarch (for thickening) 2 T Oil Heat wok with oil, garlic, ginger over high heat and stir in chicken pieces. Cook for 2-2 1/2 minutes. Add remainder of ingredients except blanched broccoli flowerets and cornstarch, and stir for a further 1-2 minutes. Mix well. Thicken and place chicken in center of a dish with broccoli on each side. |
2 lb Spinach, trimmed & washed 6 tb Butter, softened Salt Pepper, freshly ground Nutmeg, pinch 1 Clove garlic, sm 1/2 c Pine nuts 1/2 c Seeded raisins Ham, smoked (optional) Cook spinach about 5 minutes in a heavy enameled pot. After squeezing thoroughly to rid of as much water as possible, chop it coarsely and put into enameled saucepan with the softened butter and other seasonings. Stir over very low heat until butter is almost absorbed.Add small clove of garlic, crushed in garlic press, 1/2 c pine nuts, 1/2 c seeded raisins (softened 5 minutes in hot water). Cover and cook over very low heat for about 5 minutes, stirring constantly. Turn into a hot vegetable dish. A cup of chopped, smoked ham may be added if desired. Mrs. Maynard C. Nicholl |
1 1/2 lb Fresh spinach - washed and trimmed 1/2 ts Freshly grated fresh ginger 1 Garlic clove; mashed 1/2 ts Minced fresh hot green chili -(very finely minced) 1/2 ts Salt 2 tb Very finely minced cilantro 2 tb Mustard oil This dish, traditionally made with mixed greens such as spinach and mustard, resembles an Italian pesto, though it is much thicker in consistency. In place of olive oil, mustard oil is used, and apart from the taste of the greens themselves, the other strong flavors include raw garlic, raw ginger, green chilis, and cilantro. If you can't obtain the pungent golden mustard oil which is called for in this recipe (available in Chinese as well as Indian groceries), steep 1/2 teaspoon powdered dried mustard in 2 tablespoons of vegetable oil. In Northern India, this dish is eaten at room temperature for breakfast, along with fried bread and tea. While raw garlic may seem alarming first thing in the morning, Indians consider it a medicinal necessity, and many swallow a crushed clove every day. DIRECTIONS: ========== Bring 4 quarts of water to a rolling boil in a large pot. Add spinach and cook on high heat for 1 to 2 minutes, or until wilted. Drain, rinse under cold water, and squeeze out as much liquid as you can easily. Put spinach in food processor or blender with 2 tablespoons water and blend until smooth. This will result in a fairly thick paste. Put in a serving bowl. Whisk together ginger, garlic, green chili, salt, cilantro, and oil. Pour this dressing over the spinach and mix thoroughly. Source: (C) 1981 Madhur Jaffrey The Herb Companion - February/March 1993 Typed for you by Karen Mintzias |