Mango Kulfi - Indian ice cream
Yield: 6 servings 1 tb Unflavored gelatin 3 tb Water 4 Ripe mangoes 1/2 c Sugar 1 tb Lemon juice 1 1/2 c Whipping cream, whipped stiff Shelled roasted pistachios ground Mango Kulfi is a delightful Indian ice cream. Although it does not have a custard base it does have a soft, creamy texture. You don't even need and electric ice cream gizmo to make it! Kulfi is usually molded into individual portions and garnished with lots of ground roasted pistachio nuts. Place water in a small saucepan; sprinkle with gelatin. Allow to soften for five minutes; cook over low heat until dissolved. Peel and pit mangoes. Puree flesh in a blender or food processor. You should have 3-1/2 cups puree. Place mango in a large bowl; add sugar, lemon juice and dissolved gelatin. Stir until the sugar dissolves. Fold whipped cream into mango mixture. Place bowl in freezer until mixture is half frozen; about one hour. Remove from freezer; beat until smooth. Pack into individual bowls or molds; return to freezer and freeze until about half frozen but still creamy. Garnish with plenty or ground roasted pistachio nuts. Makes 6 1 cup molds
SIMPLE EGG CURRY
INGREDIENTS: 4 eggs 2 oz butter 1 large onion, finely sliced 2 tsp curry powder 1/4 tsp ground ginger 1/4 green pepper, seeded and chopped salt 1 tbsp lemon juice, or 1 dessertspoon lime juice 1/2 pint water METHOD: Hard-boil the eggs, shell and halve them. Heat the butter and fry the onion until lightly browned. Add the spices and cook gently for 1 - 2 minutes, then stir in the chopped green pepper and 1/4 teaspoon salt. Add the water, blend in and stir until the sauce has thickened. Add the lemon or lime juice and put in the eggs, cut surface down. Spoon the sauce over them and leave about 10 minutes for the eggs to heat through before serving. Serve with freshly boiled rice.
GREEN CHICKEN CURRY
INGREDIENTS: 1 cup sliced chicken breast 2 cups coconut milk 2 tbsp green curry paste 2 green chillies, cut longways 2 tbsp fish sauce 2 tbsp vegetable sauce 1 cup frozen baby beans METHOD: Stir-fry green curry paste for 1 minute. Add chicken and fish sauce. Fry until cooked, add coconut milk, bring to the boil. Add beans and chilli. Serve. Serves 4
Indian Pudding
1 qt. milk 1 Tbsp. pearl tapioca 2 Tbsp. cornmeal 1/2 cup molasses 1/2 cup sugar 1 egg Salt Combine all. Bake slowly at 300 degrees for 2 hours. Serve with whip cream. 1 qt. milk 1 Tbsp. pearl tapioca 2 Tbsp. cornmeal 1/2 cup molasses 1/2 cup sugar 1 egg Salt Combine all. Bake slowly at 300 degrees for 2 hours. Serve with whip cream.
Sharifa's West Indian Coco Bread
1 cup granulated sugar 1 cup warm (105-110*F) water 4 packages active dry yeast 8 cups all-purpose flour 3 sticks butter or margarine, at room temperature 4 large eggs, beaten Grated meat of 1 coconut 1/4 teaspoon vanilla essence or vanilla extract (try ethnicgrocer.com for essence) 2 teaspoons salt In a large bowl, dissolve the sugar in the warm water. Add the yeast, mix, and set aside for a few minutes, until foamy. (If the yeast doesn't bubble up, discard the mixture and start again with fresh ingredients.) Stir 3 cups of the flour into the yeast mixture and mix until smooth. In a medium bowl, cream together the butter, eggs, coconut, essence or extract, and salt until smooth. Add to the yeast and flour mixture and beat until the dough is smooth. One cup at a time, add the remaining 5 cups of flour, and mix until the dough is stiff and pulls away from the bowl. Begin kneading the dough in the bowl, then turn out onto a lightly floured board. Knead until the dough is elastic and smooth, 5 to 10 minutes, adding more flour if necessary. Place the dough in a lightly greased bowl, cover with a towel, and set aside to rise until double in size; 1 hour. Remove the dough from the bowl and divide in half. Shape into 2 loaf shapes. Cover the loaves with a towel and set aside to rise a bit, 30 minutes. Meanwhile, preheat the oven to 350*F. Place the loaves on a baking sheet or baking tiles and bake until golden brown, about 1 hour. Cool on a wire rack.
HASTY INDIAN PUDDING
1/2 cup yellow cornmeal 1/4 teaspoon salt 2 1/2 cups whole milk 1/3 cup molasses 1 teaspoon pumpkin pie spice 1 pint vanilla ice cream In a medium saucepan, whisk together the cornmeal and salt. Slowly whisk in the milk until smooth. Whisk in the molasses and spice. Bring to a boil over medium heat, stirring almost constantly. Reduce heat to medium low and simmer gently, stirring often, until very thick and creamy, 8 to 11 minutes. Serve the warm pudding spooned into 6 dessert bowls. Top each serving with a scoop of ice cream. Yield: 6 servings.
Murgh biryani
From: "jan kronenberg" So here we go the first Indian recipe from me serves 6, for 3 just halve everything, for 4 you may need some arithmetic, or just follow your nose as I normally do. 4 small peeled and halved onions 2 Bay leaves about 1 liter water, cooking is not an exact science, baking is. 1 chicken about 1.5-2 kg 1 teaspoon saffron 750 gr basmati rice 100 gr ghee 5 shredded cloves of garlic 7 cloves 10 Gardamompods 2 Cinnamon sticks about 7 cm 50 gr blanched almonds 100 gr sultanas Garnish: 4 hard boiled eggs sliced 1 large onion shredded and crispy fried In a large pot, the chicken has to fit, get the halved onions and bay leaves and the water to the boil. Add the chicken and simmer for about 2 hours until the chicken meat is tender. Take the chicken from the pot, keep the stock and the onions. Let the chicken cool or if you have asbestos hands go ahead and remove the meat from the bones, discard the bones and the skin. Put the meat in a bowl and cover with foil and place in an oven heated at 150 °C just to keep it warm. In a saucepan bring about 1.5 dl of the stock to the boil. Put the saffron in a bowl and pour the boiling stock over the saffron and leave for about 10 minutes. In the meantime wash the rice and get rid of any stones or whatever. Melt the ghee in a big pot. Take the onions from the stock, and add to the ghee together with the garlic, the cloves, cardamom and cinnamon and simmer on a low heat for 4-5 minutes. Add the rice and stir well so that all the rice grains get in contact with the spices. Then pour through a sieve the rest of the stock until the rice is covered, pour the saffron water through the sieve, and get to the boil. Without a lid on the pan leave to simmer for 10-15 minutes, I said cooking is not a science. If needed add more of the stock or boiling water. Mix the rice with the almonds, raisins and the chicken. Put the warm rice on a preheated plate and garnish with the egg and crispy fried onion and serve warm.