Bombay Cashew

 Title: BOMBAY CASHEWS
 Categories: Appetizers, Indian, Snacks, Nuts
      Yield: 4 cups

      2 tb Coriander seeds
      2 tb Cumin seeds
      3 tb Avocado or almond oil
      1 tb Hot paprika
    1/2 tb Freshly ground black pepper
    1/2 ts Nutmeg
    1/2 ts Cinnamon
      1 ts Salt
      4 c  Raw cashew halves

  Preheat oven to 375F.  Grind spice seeds in a grinder & place in a large
  pan.
    Add oil & remaining seasonings & stir to mix.  Pour in nuts &
 coat well
  with
  seasonings.
    Divide nuts into 2 batches & spread on a greased cookie sheet. Bake
 fro 20
  minutes, stirring every 5 minutes, until golden.  Serve warm or at room
  temperature.  Cool completely before storing in an airtight container. Will
  keep about 2 weeks.

Biryani

       Title: Biryani
 Categories: Vegetables, Ethnic
      Yield: 6 servings

      6 tb Butter                            1/2 c  Raisins
    1/2 c  Almonds                           3/4 c  Chicken stock
    1/2 c  Cashews                       

  Heat 4 tablespoons of butter in a heavy frying pan and saute almonds,
  cashews and raisins for about 2 minutes.
  Stir nut mixture into Saffron Rice.
  To Serve:
  Spread 1/3 of saffron rice mixture evenly in ovenproof dish. Spread 1/2
  meat mixture over rice. Repeat once again and finish with final 1/3 of
  rice. Half an hour before serving, heat chicken stock, add remaining
  butter to stock and pour over rice and meat dish. cover and bake in oven
  preheated to 350 degrees for 20 - 25 minutes or until all liquid is
  absorbed. Serve trimmed with tomato slices, green pepper rings and fresh
  coriander.

Bhopali roti

 Serving Size  : 8    Preparation Time :0:00
Categories    : Indian                           Breads

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2   c            Flour, whole wheat -- 175 g
    1/2   c            Flour, rice -- 50 gm
  2       tb           Ghee -- or oil
  1       t            -Salt
  1       t            Cumin seeds -- dry roasted &
                       -ground
  3       ea           Green chilis -- sliced
  3       tb           Cashews, broken -- ground
                       -coarsely
  3       tb           Coriander, fresh -- (cilantro)
                       -finely chopped
  6       ea           Saffron strands -- soaked in
  2       tb           Milk -- warm
                       -Water for kneading
                       Ghee -- or oil; for frying

 Sift together whole wheat flour, rice flour and salt
 in bowl. Rub in 2 tbsp of ghee or oil. Add rest of
 ingredients except oil (for frying). Gently add water
 to make a soft dough. Knead well until no longer
 sticky. Shape dough into 8 small balls. On a floured
 surface, roll out each ball into a 6″ (15 cm) round.
 Heat a griddle. Place the round dough in it and dry
 roast. When little brown speaks appear on the
 underside, turn the roti over. Smear a little ghee or
 oil over the surface and drizzle 1 tsp ghee or oil
 around the roti. Cook until both sides are golden
 brown. Repeat with the remaining dough.

Bhindi Sabji

 Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Indian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Fresh okra
   3       tb           Ghee
   1 1/2   tb           Coriander
     1/2   ts           Cumin
     1/2   ts           Hungarian paprika
     1/2   ts           Garam masala
     1/2   ts           Turmeric
   1       t            Salt

  Wash & thoroughly dry okra.  Trim the bottom & top &
  slice into rounds half an inch thick.
 
  In a large skillet, heat the ghee & add the okra in a
  single layer.  Cook over a moderate heat for 20
  minutes.  Stir occasionally.  Add the spices &
  continue to stir & fry till the okra is golden brown.
  Remove from the heat, sprinkle with salt & serve.
 
  Yamuna Devi, “the Art of Indian Vegetarian Cooking”

Besan Barfee

Serving Size  : 144  Preparation Time :0:00
Categories    : Indian                           Oriental
                Candies                          Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6       oz           Chick pea flour -- 1 1/4 c
                        -180 g. also called besan
                        -or Gram flour
   1       c            Vegetable oil -- 8 fl oz.
  14       oz           Sugar -- 1 1/2 c or 395 g
     1/2   ts           Cardamom seeds -- ground
   2       tb           Pistachios -- unsalted
                        -up to 3 tbsp
                        -lightly crushed
   1       tb           Almonds, blanched -- coarsely
                        -chopped
                        - up to 2 tbsp

  Anne's note: The original recipe measures the dry ingredients by weight;
  these are the most accurate measures (I converted it to volume measures).
 
  Sift the chick pea flour. Heat oil in a heavy, 10-12″ frying pan, wok or
  saute pan over a medium flame. Put in the sifted chick pea flour. Stir and
  fry 2 to 3 minutes until the flour turns a shade darker and is cooked (it
  should taste fried, not raw). Put the flour into a large bowl, stir at once
  and allow to cool.
 
  Make a syrup with 1 cup/8 fl oz/1/4 litre water and the 14 oz/1 1/3 c/395
  g. sugar by bringing the water-sugar combination to a boil and then
  simmering very gently for about 20 minutes or until the syrup reaches a one
  thread consistency. (To test this, dip in a wooden spoon and let coat
  slightly. Pinch some syrup off the back of the spoon with two fingers and
  then try separating the fingers. One sticky thread should form. This is the
  Indian method. If you have a better one, use it.)
 
  Pour the hot syrup in the cooled chick pea flour/gram flour mixture. add
  the ground cardamom seeds and the nuts and mix well. keep stirring until
  mixture begins to harden slightly. (It should still be pourable.) Pour into
  a 9 inch square cake tin, tilt tin so barfee mixture flows to the edges and
  allow to cool. Cut into 3/4 inch cubes. besan barfee if tightly wrapped in
  aluminium foil and then placed in a plastic container, freezes very well.
 
  MAKES: 144 little cubes SOURCE: _Eastern Vegetarian Cooking_ by Madhur
  Jaffrey posted by Anne MacLellan

Basic Balti Sauce

 Recipe By     : http://www.ibmpcug.co.uk/~owls/balti_recipes.htm
Serving Size  : 4    Preparation Time :0:00
Categories    : Balti                            Indian
                Sauces                           Mc

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       T            Vegetable oil
   4                    Onions, chopped
                        Small piece of ginger,
                        Peeled and grated
   1                    Large garlic clove, crushed
   1                    Tomato, chopped
   1       T            Paprika
  1/2      t            Turmeric
  1/2      t            Cumin (ground)
  1/2      t            Ground coriander
   1       t            Chili powder
                        Fresh chopped coriander
                        (a handful)
                        Salt to taste

  Heat the oil in a large saucepan over moderate heat.  Fry the onions,
ginger and garlic until the onions are translucent.  Add the tomato and
stir-fry, breaking it up with the spoon.  Pour in 300 ml / 1/2 UK pint
water, and stir in the other ingredients.  Bring to the boil.  Lower heat,
cover and simmer for 30 minutes.  Remove from heat and allow to cool.   Pour
into a blender or food processor and liquidize.
  (Note:  this is only one formula of thousands possible.  There's no more
a single recipe for Balti sauce than there's a single recipe for chili.
Some cooks like more garlic, some more chili powder;  some use fresh
chilies as well:  some add yogurt, coconut, cream...you name it.)
  (Adapted from 100 BEST BALTI CURRIES, Lowe & Davidson)

BEEF KORMA

 Recipe By     : BH&G (Hot & Spicy)
Serving Size  : 8    Preparation Time :0:00
Categories    : Ethnic                           Main Course--Beef X

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    coriander seed
   1      tablespoon    cumin seed
   1      teaspoon      cardamom seed (without pods)
   1      teaspoon      crushed red pepper
   6      whole         cloves
     1/3  cup           water
     1/4  cup           blanched slivered almonds
   8      cloves        garlic
   1      tablespoon    gingerroot -- coarsely chopped
   1 1/2  teaspoons     salt
     1/2  teaspoon      ground cinnamon
   2      pounds        beef or lamb stewing meat -- cut into 1-inch cube
   1      tablespoon    cooking oil
   2      tablespoons   cooking oil
   2      medium        onions, thinly sliced & separated in rings
     1/2  cup           water
     3/4  cup           whipping cream
     1/2  cup           plain yogurt
   2      tablespoons   all-purpose flour
     1/4  teaspoon      garam masala
   2      tablespoons   snipped coriander or parsley
                        Indian Spiced Rice or hot cooked rice

In a blender container combine coriander seed, cumin seed, cardamom seed,
crushed red pepper, and whole cloves.  Cover the blender container and grind
the spices into a fine powder.

Add 1/3 cup water, the slivered blanched almonds, garlic cloves, gingerroot,
salt and ground cinnamon.  Cover the blender container and blend till the
mixture has a pasted consistancy.

In a 4 quart saucepan or Dutch oven brown 1/2 of the meat on all sides in 1
tablespoon hot oil; remove.  Repeat with remaining meat, add 1 tablespoon
additional oil, if needed; remove.

Heat 2 tablespoons oil in the saucepan; add onions.  Cook and stir over
medium-high heat for 8-10 minutes or till onions begin to brown. Reduce heat
to medium.  Add blended spice mixture; cook and stir 3-4 minutes more or till
slightly browned.

Add meat and 1/2 cup water to the saucepan.  Cover and simmer for 1 1/2 to 1
3/4 hours or till meat is tender; stir occasionally.

Stir together whipping cream, yogurt, flour, and garam masala.  Stir mixture
into Dutch oven;  Cook and stir till thickened and bubbly.  Cook and stir 1-2
minutes more.

Transfer to serving bowl; sprinkle with coriander or parsley.  Serve with
Indian Spiced Rice or hot cooked rice.