fried cakes
2 cups all-purpose flour
1 teaspoon cinnamon
1 cup granulated sugar
1 cup milk
1/2 cup butter
1 package active dry yeast
1 tablespoon warm water
Butter or margarineSift flour and cinnamon together. Mix flour and milk to a smooth paste. Add sugar and butter and cook, stirring constantly, until thick and clear. Remove from heat. Cool to lukewarm. Dissolve yeast in warm water. Add yeast to mixture. Set aside until cold.Shape into balls and fry in butter or margarine.
http://www.expertcook.com - Detail
Google PR

hearty pulse and beef soup
6 cups water
1/2 cup dried red kidney beans
1/2 cup dried green split peas
1/3 cup uncooked regular rice
1 medium onion, chopped
2 tablespoons vegetable oil
1/2 pound beef boneless round steak, cut into 1/2-inch pieces
1 (16 ounce) can whole tomatoes (with liquid)
1 teaspoon salt
1/2 teaspoon ground red pepper
2 (8 ounce) containers plain yogurt
1 tablespoon minced dill weedHeat water and beans to boiling in Dutch oven boil 2 minutes. Remove from heat cover and let stand 1 hour. Heat beans and water to boiling reduce heat. Cover and simmer 1 hour, being careful not to boil so that beans will not burst. Add peas. Heat to boiling reduce heat. Cover and simmer 30 minutes.Stir in rice. Heat to boiling reduce heat. Cover and simmer until beans and rice are tender, about 20 minutes.Cook and stir onion in oil in 10-inch skillet over medium heat until tender remove with slotted spoon. Add beef to skillet cook and stir until brown on all sides, about 10 minutes. Stir in tomatoes, salt, red pepper and onions break up tomatoes with fork. Heat to boiling reduce heat. Cover and simmer, stirring occasionally, until beef is tender, about 45 minutes.Stir beef mixture, yogurt and dill weed into bean mixture. Cook uncovered over low heat until hot, adding more water, if necessary, until of soup consistency. Garnish with dollops of yogurt topped with sprigs of dill weed.Serve with Indian Flat Bread if desired.
http://www.expertcook.com - Detail
Google PR

kekada chat
1 pound cooked crab meat, fresh or frozen and thawed
3 tablespoons vegetable oil
2 or 3 cloves garlic, finely chopped
2 teaspoons paprika
1/2 teaspoon thyme
1/2 teaspoon fennel seeds, crushed
1/4 to 1/2 teaspoon cayenne pepper, or to taste
3 cups coarsely diced fresh tomatoes
Salt, to taste
2 scallions, green and white parts, finely chopped
Lettuce leaves (for garnish)
Chopped cilantro (for garnish)Pick over the crab meat and cut into 1-inch pieces.Heat the oil in a large skillet with a lid over moderate heat and cook the onions, stirring frequently, until golden but not brown. Add the garlic and cook for 1 minute. Add the paprika, thyme, fennel seeds, and cayenne and cook for 2 more minutes. Add 1 cup of the tomatoes. Lower the heat and simmer covered for 15 minutes.Remove from the heat and gently fold in the crab meat. Cover and refrigerate for 2 to 3 hours.Immediately before serving, add salt to taste and fold in the remaining tomatoes and chopped scallions. Serve on a bed of lettuce, garnished with the chopped cilantro.Serves 6 to 8 as an appetizer.
http://www.expertcook.com - Detail
Google PR

masala dal
1 1/2 cups yellow split peas
1/2 teaspoon turmeric
1 tablespoon salt
1/2 cup vegetable oil
1 teaspoon cumin seeds
2 medium onions, finely chopped
Cayenne pepper, to taste (optional)
Chopped cilantro (for garnish)Soak the peas in enough water to cover generously for 1 hour.Drain and place the peas and the turmeric in a large pot with 5 cups water. Bring to a boil, stirring occasionally. Reduce the heat and simmer partially covered for 45 minutes, stirring occasionally.Remove from the heat and beat with a whisk or wooden spoon until puréed. Stir in the salt. (Note: The pea mixture may be prepared in advance up to this point, and kept refrigerated for up to 4 days, or frozen almost indefinitely.)Reheat the dal immediately before serving, adding a little water if necessary to make it the consistency of thin mashed potatoes. Heat the oil in a skillet over moderate heat until the oil is almost smoking. Add the cumin seeds and fry for about 10 seconds. Add the onions and fry, stirring frequently, until they are dark brown, about 20 minutes.Add the optional cayenne pepper if you are using it. Pour the oil and onion mixture over the split pea purée and serve immediately, garnished with chopped cilantro.Serves 4 to 6.
http://www.expertcook.com - Detail
Google PR

traditional south indian christmas cake
In India's Kerala state, Christians buy or make Christmas cakes to give away.4 ounces diced orange peel (candied or plain)
1 1/2 cups golden raisins
1/2 cup currants
1/2 cup cashews
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
2 tablespoons vanilla extract
6 tablespoons brandy
2 1/2 cups butter
6 cups granulated sugar
10 eggs, separated
6 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons instant dried coffee granules
1/4 cup warm waterSoak orange peel, raisins, currants, cashews, nutmeg, cinnamon and cardamom in vanilla and brandy. Set aside.Preheat the oven to 325 degrees F. Coat two 9-inch round cake pans with butter or nonstick cooking spray.Beat the butter and sugar until light and fluffy, then add the egg yolks one at a time. Then mix the flour and baking powder, add to the mixture and beat well. Add the raisin mixture. Mix the instant dried coffee with 1/4 cup warm water and add to the mixture. Beat the egg whites and add last to the mixture.Pour into the cake pans and bake 50 to 60 minutes, until the cakes turn golden brown or when a wooden pick inserted into the cakes comes out clean.NOTE: For the best result, bake the cakes and wrap them in aluminum foil at least a week before serving. You dont need to refrigerate them.
http://www.expertcook.com - Detail
Google PR

ande ki bhorji
6 eggs
Salt and freshly ground pepper, to taste
2 tablespoons vegetable oil
2 medium onions, coarsely chopped
1/2 teaspoon ground cumin
Chopped cilantro for garnish (optional)
1 or 2 green chile peppers, seeded and
thinly sliced for garnish (optional)Beat the eggs, salt, and pepper together in a bowl.Heat the oil in a large skillet over moderate heat and sauté the onions until tender and golden but not brown, about 3 to 4 minutes. Add the cumin and sauté for 30 seconds. Reduce the heat to low and add the egg mixture. Stir frequently until the eggs are cooked as desired.Serve garnished with cilantro and chile peppers if desired.Serves 4 to 6.
http://www.expertcook.com - Detail
Google PR

badam cake
1 cup very finely powdered almonds
1 cup granulated sugar
2 teaspoons gheeSoak almonds for one hour. Drain. Remove the skins and grind into a thick smooth paste, adding minimum water.In a heavy pot, mix sugar and 1/4 cup water and heat. When the sugar is completely melted, add the almond paste and cook for five minutes. Add ghee and remove from heat. Pour onto a large plate, and smooth the surface of the mixture with a roller. Cut with a knife by drawing parallel lines in the form of cubes.
http://www.expertcook.com - Detail
Google PR

baked beef curry with custard topping
1 1/2 pounds ground beef or lamb
1 cup soft bread crumbs (about 1 1/2 slices bread)
1 cup milk1 egg
1 medium onion, chopped
1/4 cup slivered almonds, chopped
1/4 cup raisins
1 tablespoon lemon juice
2 to 3 teaspoons curry powder
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 eggs, beaten
1 cup milk
PaprikaMix beef, bread crumbs, 1 cup milk, 1 egg, onion, almonds, raisins, lemon juice, curry powder, salt and pepper. Spread mixture in ungreased 2-quart casserole. Bake uncovered at 325 degrees F for 45 minutes drain excess fat.Mix beaten eggs and 1 cup milk pour over beef mixture. Sprinkle with paprika. Place casserole in a 13 x 9-inch pan on oven rack. Pour 1 inch of very hot water into pan. Bake uncovered until beef is done and custard is set, about 30 minutes.Garnish with lemon slices and pimento if desired. Cut into wedges to serve.Yields 8 servings.
http://www.expertcook.com - Detail
Google PR

chick pea soondal
1 (15 ounce) can chick-peas or garbanzo
beans, drained, rinsed
1 tablespoon corn oil
1 dried red chile pepper
1 teaspoon black mustard seeds
1 teaspoon urad dal
1/2 teaspoon salt
1/4 cup unsweetened coconut powderDrain chick peas, wash and set aside.Heat oil in medium size skillet or wok over medium heat. When oil is hot, but not smoking, stir in red chile pepper, black mustard seeds and urad dal. Cover and fry until mustard seeds burst (you will hear a popping sound) and urad dal is golden.Immediately add drained chick peas, salt and coconut powder. Mix well and stir fry an additional minute.Makes 2 to 4 servings.Variations
You may also add 1/2 teaspoon poodhi powder or a chopped green chile. Stir well. Or, use dried red beans, dried green peas or dried chick-peas. Soak dried beans in water over night. After soaking, cook beans in water until tender. Drain water and set beans aside. Follow the recipe directions above.
http://www.expertcook.com - Detail
Google PR

coconut curry chicken
Source: Food & Wine magazine - December 2000You can make the dish ahead, and refrigerate for up to two days.1/4 cup whole unsalted cashews
1 pound skinless, boneless chicken
breasts, cut into 1-inch pieces
Salt
1/4 cup vegetable oil
1/4 teaspoon black mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon ground coriander
1 tablespoon curry powder
1 medium onion, thinly sliced
1 teaspoon finely grated fresh ginger
1 garlic clove, minced
1 (14 ounce) can unsweetened coconut milk
1/4 cup frozen peas
2 tablespoons chopped cilantroPreheat the oven to 350 degrees F.Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking. Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute. Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cook for 1 minute. Transfer the curry to a bowl, sprinkle with the cilantro and cashews and serve.Makes 4 servings.
http://www.expertcook.com - Detail
Google PR