From: s holden
Date: Wed, 15 Mar 2000 00:33:39 -0700
>I don't know much about Malay food or Indian food, but the Chinese
>obviously have the won-ton. Does anyone else know about Indian or Malay
>food?
Indian-type recipes from old Ceylon houseboys when I lived in
Saudi (any typos due to Missouri's finest corn whiskey):
Basmati Rice & Lentil Pilaf
1TB plus 2tsp ghee or oil
1/4 cup minced onion
6 whole cloves or 1/8 tsp ground cloves
1 stick cinammon or 1/8 tsp ground cinammon
1 cup basmati rice, uncooked
1/2 cup dried lentils
2 cups chicken broth or water
1/4 cup water
1/2 tsp salt
1/4 tsp dried thyme
1/4 tsp coursely ground black pepper
2 bay leaves
1 TB coursely chopped walnuts, lightly toasted
(put in dry skillet, head to med-high, cook 1-2 minutes
till fragrant but not browned)
1TB currants or raisins
Heat ghee in a medium saucepan over medium heat. Add next
3 ingredients and saute 2 minutes. Add rice and lentils,
stir well. Add broth and next 5 ingredients, bring to a
boil. Cover, reduce heat and simmer 25 minutes or until
liquid is absorbed and lentils are tender. Discard whole
spices. Stir in walnuts and raisins.
Curried potatoes and peas
2 lbs small red potatoes, halved
1 1/2 tsp turmeric
1 1/2 tsp cumin powder
1 tsp garam masala
1 tsp cumin seed
2 TB olive oil
1 3/4 cups chopped fresh tomatoes or 1 16 oz. can
1 cup frozen peas
Boil potatoes for 5 minutes, drain and set aside. In large
skillet place 2 TB olive oil, turmeric, cumin powder, garam
masala and cumin seed and saute spices 1-2 minutes till
fragrant. Add potatoes to skillet and stir well to coat
with spices. Add tomatoes and simmer for 20 minutes till
potatoes are tender. Stir in peas, cover skillet and cook
for 5 minutes.
Dal
1 cup red lentils
1/2 tsp turmeric
1/4 tsp cayenne
1 fresh or frozen tomato or 1 eight-ounce can of
no-salt-added tomatoes
1 cup chopped onion
2 fresh green chilies or 2 dried red ones
1/2 tsp salt
Cook lentils with turmeric, cayenne and tomato in
enough water to just cover until lentils are tender
about 45 minutes. Fry onion and chili till onion
is golden brown. When lentils are done add to onions.
Serve as is or thin with water, pureed in blender and
reheated (I prefer the latter).
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