Free Online Recipes

1/2 Moong dal

1 c Yogurt

Spice to taste (cumin and Paprika) Oil for frying 1/4 c Milk

1. Clean dal, wash and soak in water for 4 hours.

2. Blend in blender at medium speed using minimum water to keep paste

moving freely. 3. Add salt and start heating oil.

4. Drop spoonfuls of batter in hot oil using a large tbsp. Fry till golden

brown. 5. Drop in water. Let it soak till ready to serve.

6. Beat yogurt with milk. Add spice according to taste. Squeeze

out water from the vada and add yogurt. Serve. Recipe By : Somesh Rao

2 tb Berbere

1 tb Sugar

1 1/2 ts Salt

1/4 c Light oil

Preheat oven to 350F. In a bowl combine flour, berbere, sugar & salt. Gradually mix in about 2/3 c of water until a thick paste is formed. Dump the mixture onto a floured board & knead until you have a stiff dough. Make a well in the centre of the dough ball & pour in the oil. Fold the dough over the oil & knead for another 5 minutes. Cover the dough with a cloth to keep it moist. Break off chunks to roll into 1/4″ round strips. Cut these strips into 1/2″ long pieces, preferably using scissors so that the ends wil lbe pinche. Bake on a flat sheet for 20 to 30 minutes until crisp. Stir 2 or 3 times to ensure even browning. When cool, store in an airtight container.

2 tb Dijon Mustard

1 ts Garlic; Minced

1 c Mayonnaise

1 x Cayenne Pepper To Taste

1 tb Curry Powder

Mix the lime juice and mustard, blending well. Add the garlic. Whisk in the mayonnaise and then blend in the spices, blending until almost smooth. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Chicken Drumettes, Onion Crackers, Chicory, Cauliflower

2 c Finely chopped cooked lamb

1 tb Curry powder

1 tb Syrup from chutney

1 ts Season all

1/4 c Condensed cream of mushroom

-soup, undiluted Crisp little bite sized pastried filled with an exotic curry meat stuffing, caled “Samosas” in India. fat for deep fat frying Make pastry using your favorite recipe or package mix. Roll thin. Cut out circles using a round cookie cutter 3 inches in diameter. Mix together remaining ingredients. Place 1 heaping teaspoon of the mixture on each circle of dough. Fold over to make a semicircle; thoroughly seal edges by pressing with the tines of a fork. Fry in deep fat, 375 F, 4 minutes or until golden brown. You may make these ahead of time and heat in oven when ready to serve. Makes about 3 dozen. Source: Spices of the World Cookbook by McCormick Shared by: Sharon Stevens

2 ts Curry powder

2 tb Sherry (optional)

8 oz Cheddar cheese; shredded

4 Scallions; thinly sliced

9 oz Jar of chutney

Place unwrapped packages of cream cheese in a 2-quart glass measure. Microwave on medium (50 percent) 2 1/2 minutes. Blend in curry powder and sherry. Fold in Cheddar and 3/4 of onion; mix well. Spoon mixture onto serving platter in an 8-inch circle. Use a spatula to form a tart shape, building up sides while indenting the top surface area to form a “well.” Place chutney in blender and puree to uniform mixture. Pour in “well” area of cheese tart. Chill until firm. To serve, garnish top with remaining onion. Accompany with orackers. Nutritional analysis per serving with crackers: 121 calories, 9 grams fat, 4 grams carbohydrates. 31 milligrams cholesterol. 196 milligrams sodium, 69 percent of calories from fat. ** Fort Worth Star Telegram — Food section — 29 November 1995 **

2/3 c Water

2/3 c Dry cider

3 Sprigs fresh thyme

1 Garlic clove, crushed

2 T Butter

3 Shallots, finely chopped

1 Stalk celery, finely chopped

1 T Curry Powder

1 T All-purpose flour

1/4 c Half-and-half

1/4 c Mayonnaise

Fresh dill sprigs (opt) Hot crusty bread Place cleaned mussels in a saucepan with water, cider, thyme and garlic. Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open. Discard any mussels which remain closed. Cool mussels in liquid. Drain off cooled liquid, strain through a fine sieve and reserve. Discard thyme. Remove a half shell from each mussel and arrange mussels on 4 serving plates.

Melt butter in a saucepan. Add shallots and celery and cook gently 5 minutes. Add Curry Powder and flour and cook 1 minute. Stir in 1 cup of reserved liquid. Bring to a boil, stirring constantly. Cover and cook gently 10 minutes, stirring frequently. Cool. Stir in half-and-half and mayonnaise and mix well. Spoon sauce over mussels and garnish with dill sprigs, if desired. Serve with bread.

2 ts Curry powder

1 ts Lemon juice

1/2 ts Honey

1/4 ts Black pepper

1/8 ts Hot pepper sauce

GARNISH: finely chopped almonds or walnuts, optional. In a bowl, combine ingredients, stirring well. Spoon into serving bowl. If possible allow to set for 30 minutes at room temperature before serving. Garnish. Makes 1 cup. Serve with fresh vegetables or pita crisps.

1/2 c Water

1/3 c Organic safflower oil

1 pn Salt

3 c Whole wheat flour

————-FILLING————-

1 tb Sesame oil

1 bn Green onion; finely chopped

3 md Carrots; diced

1 lb Fresh spinach

– washed, dried & chopped 1 pn Salt

1/4 ts Curry powder

1 tb Tamari

1/4 c Water

1 tb Kudzu (Japanese arrowroot)

Combine water, oil, and salt in a small saucepan and bring to a boil. Remove from heat and beat the mixture with a whisk until it has a milky appearance. Add to flour in a large bowl. Gently knead the dough just until mixed well. Form into a ball and let sit for 30 minutes (or cover and place in a refrigerator until needed and then bring to room temperature.) For the filling: heat oil in a skillet. Saute onions and carrots for 1 minute. Sprinkle with salt and curry powder and add chopped spinach. Cover and steam over medium heat until spinach wilts and the carrots are tender, about 4 minutes. Season with tamari. Dissolve kudzu in 1/4 cup water, add to spinach mixture, and cook for about 1 minute, stirring constantly, to thicken and glaze. Preheat oven to 375 degrees. Divide the dough in half and roll out until about 1/8″ thick. Using a saucer or a small plate as a guide cut the dough into 4″ circles. Place 2 Tbs. of filling in the middle of each circle. Fold over and pinch edge shut. Using a fork, poke a few holes in each samosa. Place on an oiled cookie sheet and bake for 30 minutes. Delicious hot or cold. Nutritional Info Per Serving: Protein: 4 gr. (10%); Carbohydrates: 24.5 gr. (58%); Fat: 6 gr. (32%); Calories: 160; Sodium: 111 mg.; Cholesterol: 0 mg. Exchanges: 1 Bread, 1 Vegetable, 1 Fat Copyright Whole Foods Market, 1995, wfm@wholefoods.com (http://www.wholefoods.com/wf.html) Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias

2 ea Garlic cloves, minced

1 md Carrot, grated

1/4 c Raw barley

1 ea Bay leaf

2 1/2 c Stock

4 c Cooked chick peas

3/4 lb Spinach, steamed & chopped

1 sm Zucchini, diced

1 1/2 ts Favourite curry powder

1/4 ts Thyme

1/4 ts Cumin

Salt & pepper 2 c Stock

2 tb Lemon juice

Heat oil & saute garlic for 1 minute. Add carrot, barley, bay leaf & 2 1/2 c stock. Bring to a boil, cover & simmer for 15 minutes.

Puree half the chick peas & add to the pot with the spinach, zucchini & seasonings. Simmer covered for another 10 minutes. Add the rest of the chick peas, the remaining stock & lemon juice. Simmer gently for another 15 minutes until the barley is tender.

1/2 lb Uncooked medium shrimp;

2 1/2 ts Curry powder

1/4 c Mango chutney

1 ts Soy sauce

1/4 c Mayonnaise

1 tb Mayonnaise

-peeled, deveined 1 Medium onion; chopped

1 Small yellow or red bell

-pepper, chopped 1 Small tomato; seeded, choppe

1 French bread baguette; slice

Heat oil in heavy medium skillet over medium heat. Add shrimp and 1/2 teaspoon curry. Saute until shrimp are just cooked, about 2 minutes. Using slotted spoon, transfer shrimp to bowl; cool. Add onion, bell pepper and remaining 2 teaspoons curry to skillet. Saute until tender, about 10 minutes. Add chutney and soy sauce. Cook 1 minute. Set aside. Chop shrimp and return to bowl. Add vegetables and tomato. (Can be made 4 hours ahead. Cover and chill.) Add mayonnaise to shrimp mixture. Season with salt and pepper. Toast bread. Cool slightly. Top with shrimp. COMMENTS: Aboard the Sir Francis Drake (a 165 ft. sailing vessel), these delicious hors d’oeuvres are served with cocktails.