Indian Recipe Collection With FAQs

* Exported from MasterCook *

!!!Read Me!

Recipe By : Bill Wight
Serving Size : 1 Preparation Time :0:00
Categories : Information *Indian

Amount Measure Ingredient -- Preparation Method
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***Information***

The recipes in this collection were collected, corrected, edited and categorized by Bill Wight.

You may redistribute this collection in any form as long as this message is included.

For comments or suggestions, email me at: Bill_Wight_CA@yahoo.com

Some answers to frequently asked questions about my recipe collection:

I notice that you have edited and corrected many of the recipe archives you have on your
page. What did you edit out and correct?

Many of the recipes in this collection were typed, formatted and posted in the late 1980's and
early 1990's to various bulletin boards before the Internet came into being. These recipes
were often formatted for a recipe management program called MealMaster. During the years,
the recipes have been posted and reposted to various mailing lists and newsgroups on the
Internet. They often pick up errors during reformatting and reposting. I have also converted
many of these recipes from Web page format and MealMaster format to MasterCook format.
This conversion process often introduces errors into the recipe. I have attempted to correct
the conversion errors. I have also removed the names of the people who typed, formatted and
posted these recipes. I have kept the recipe author or creator where known. I have also
removed duplicate recipes and I have attempted to make some sense out of the recipes
categories.

I notice that you have removed all the nutrition data from the recipes in your collection. Why
did you do this?

Since many of the recipes in this archive were typed and formatted several years ago and they
often contain conflicting nutrition information, I have decided to strip out the nutritional data
from all the recipes I edit. If you have a current version of MasterCook (6.0) it will calculate
nutritional data more accurately than the older versions. So after you import the recipes into
your copy of MasterCook, you will have up-to-date nutritional data available. If nutritional
data is important to you, make sure that the serving size looks reasonable. Many recipes have
a serving size set to the MasterCook default setting of '1'. So nutritional data would assume
the entire recipe is one serving and report the data incorrectly. I have tired, as I edited the
recipes, to correct the serving size if it was set to "1" to a reasonable serving size based on the
recipes ingredient amounts.

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"Milk" Pudding

Recipe By : Kumar Ramanathan
Categories : Sweets East Indian
Appetizers *Indian
Desserts

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6 cups lowfat rice milk
2 bananas -- pureed
2 teaspoons apple butter
2 tablespoons brown rice syrup
1/2 teaspoon ground cardamom

Children will love this pudding.

Boil rice milk and reduce the heat to low. Stir the milk occasionally. Simmer the milk for
about 30 minutes until the milk is reduced by about 2/3 of its volume. Add banana pur‚e and
apple butter. Add brown rice syrup and cardamom. Cool and keep in a refrigerator. Serve
chilled.

Hints: Add dried fruits and 1/4 teaspoon pistachios or almonds or cashews for variety
(optional).

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A Midsummer Night's Dream

Recipe By :
Categories : Beverages *Indian


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1/2 cup orange juice
3/8 cup mango juice
1 1/8 teaspoons fresh lime juice
1/3 cup ginger ale
***TO GARNISH***
2 cherries
3 orange slices
1 sprig mint leaves

POUR orange juice in an all purpose tulip (APT) glass. Add the mango juice and fresh lemon
juice, followed by ginger ale. Stir once. Garnish with cherries, orange slices and mint leaves.

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A Traditional Side Dish

Recipe By :
Categories : Dressings East Indian
Appetizers *Indian
Side Dish

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1 tomato -- cubed
1 red onion -- sliced thin
1 fresh hot -- or mildly hot
pepper -- sliced
1 ginger -- (some matchstick
slices)
1 fresh lemon juice
1 salt to taste

In a bowl add the veggies, some salt and squeeze lemon juice into the bowl. cover. let stand
in fridge for at least 1/2 hour before serving.

tastes great with channa masala and roti or as the prime "chutney" with aloo parathas.

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Aam Lhassi

Recipe By :
Appetizers *Indian

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1 cup diced fresh mango
1/2 cup chilled orange juice
3 tablespoons clear honey
2 cups rich milk -- chilled
1 pinch garden rose petals -- optional

Combine mango, orange juice and sweetener in food processor. Blend for 1 1/2 minutes.

Pour milk into processor and process till it has expanded and become frothy. Add the mango
puree. Process for about 1 minute. Pour into chilled glasses. Garnish with the rose petals if
so desired. Serve immediately.

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Aamti

Recipe By :
Categories : East Indian Appetizers
*Indian

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1/2 cup yellow gram dal

1 stalk curry leaves
1 bay leaf
3 cloves
2 green chillies
1/2 tablespoon coriander finely chopped
1 teaspoon black maharashtrian masala -- (refer masalas)
1/4 teaspoon garam masala
1/4 teaspoon dhania -- (coriander seed)
-- turmeric powder
salt to taste
4 cups water
1 tablespoon oil or ghee
1/2 teaspoon cumin & mustard seeds

Wash and soak dal for 15 minutes.

Pressure cook till very soft (4 whistles).

Cool cooker and remove. Drain water from dal and save.

Grind dal to a fine paste either on stone or in a mixie.

Mix with water and residual water of dal.

Blend well till smooth.

Heat oil in a deep saucepan. Add seeds, curry leaves, allow to splutter.

Add slit chillies, cloves, bayleaf, and saute one minute.

Make paste of masalas in 1/4 cup water.

Add paste, fry further one minute. Add dal.

Bring to a boil and simmer for 8-10 minutes.

Add chopped coriander.

Serve hot with puran polis (refer)

Making time:30 minutes (excluding pressure cooking time)

Makes: 5-6 servings

Shelflife: Best fresh

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Aappa

Recipe By :
Categories : Breads *Indian

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3 cups rice flour
1 slice bread
salt to taste
1 teaspoon sugar
2 tablespoons toddy
4 cups coconut milk

SOAK the bread in coconut water. Mix the rice flour, salt, sugar, toddy and bread soaked in
coconut water to obtain a soft dough. Cover the dough with a muslin cloth and leave
overnight (for 12 hours) to rise. Add sufficient coconut milk to the dough and mix it to make
a thick batter.

Heat a small iron pan with side handles or a kadai. Grease it well with oil. Pour in about five
tablespoonfuls of the batter. Lift the pan with the side handles and give it a circular twist until
the pan is coated right around with the batter. (Break an egg at this stage into the center of the
hopper to make an egg hopper). Cover with a tight fitting lid and cook on low heat until the
sides or border is crisp brown and lacy with a soft and cooked center.

Serve with any of the sambals and hoddha. To prevent the hoppers from sticking to the pan,
fry the yolk of an egg in the pan before preparing the hoppers.

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Abenaki Pumpkin Candy

Recipe By : TriTownDeb@aol.com
Categories : Candy Dressings
Vegetables East Indian

Appetizers *Indian

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2 pounds pumpkin -- (2 to 3)
1 1/2 teaspoons baking soda
2 1/2 cups sugar
1/2 cup water
juice and zest of 1 lemon -- (optional)
3 sprigs fresh cilantro -- (optional), (3 to 4)

Peel and seed pumpkin and cut it into 2X4 inch strips. Stir baking soda into enough water to
cover the strips. Add pumpkin strips and allow to soak 12 hours. Drain and rinse pumpkin in
running water. Drop pumpkin strips into a pot of boiling water and cook until tender, but not
soft. Remove the pumpkin strips and crisp in a bowl of ice cold water, then drain. Combine
sugar with 1/2 cup water, lemon juice and cilantro in a saucepan. Heat, stirring, until sugar is
dissolved, then boil slowly, without stirring for 10 min. Add pumpkin strips, cover the pot,
and simmer for about 20 min, until syrup is thick and strips are brittle. Spread candy out on a
rack or on a wax paper-covered tray to dry for at least 10 hours. Roll in additional sugar if
desired and store in an airtight container.

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NOTES : Makes about 1 pound.


About Pulses

Recipe By :
Appetizers *Indian

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1 info below

Ismael Merchant writes: "Food helps us establish or cement relationships with other people,
and this is the aspect of cooking I find most enjoyable. You can do without many things in
life, but not food and the enjoyment of eating - unless, of course, you become an ascetic or a
fakir and become radically self-sufficient. I could never become a hermit because of missing
the deep feeling of accomplishment and communion I have when preparing a meal for
friends.

"The recipes in this section [Chapter 11, Pulses] are made with pulses (dried lentils, beans,
and peas) which nearly every culture uses in it cooking and which appear at nearly every
Indian meal. There are many different varieties, and it is fun discovering the different sorts
available from Indian shops. They all have their own particular qualities, which you will
learn about as you experiment with them. However, there are some general guidelines.

"All pulses should be picked over carefully to remove any small stones, papery husks, and
stems, then washed and drained. Except for the familiar whole green European lentils, most
of the whole pulses need overnight soaking covered by about three times their volume of cold
water. Because whole Indian pulses are generally smaller than the ones used in the West,
most of them need only two hours' soaking before they are ready to cook. If they have been
hulled and/or split as with masoor dal, you can dispense with presoaking altogether. The
exception, and naturally there is one, is with kabli and kala chana. Like their Western
counterparts, these chick-peas need up to twelve hours' presoaking." "This being said, to
avoid indigestion be sure to cook the prepared pulses in fresh water until they are tender.
Undercooked pulses are bad news.

"Some of the most common kinds of pulses used in Indian cooking are as follows:

Chana dal (or gram dal) are hulled and split chick-peas. Deep yellow in color, these pulses
do not need soaking before cooking." "Kabli chana are yellow chick-peas. Unhulled and
beige in color, they need overnight soaking before cooking.

"Kala chana are small brown or black chick-peas. Like kabli chana, they require long
presoaking and cooking to become tender.

"Continental masoor are whole greenish-brown lentils. Flat and oval-shaped, they originated
in the West and were adopted by India, so they should already be fairly familiar to you. They
do not need presoaking." "Masoor are brown Indian lentils. Whole but smaller than
continental masoor, they do not require presoaking.

"Masoor dal are split masoor which are tiny and salmon- pink because they have also been
hulled. They do not need presoaking and turn yellow when they cook.

"Moong beans (or hari dal) are dark green, small, and slightly cylindrical in shape. They need
2-4 hours' soaking before cooking, but if oversoaked they will sprout and become moong
bean sprouts so familiar in the West." "Moong dal chilka are split moong beans, green on one
side and pale on the other. They do not need presoaking.

"Moong dal are split, light yellow, and rectangular in shape because they are hulled. They do
not need to be soaked before cooking.

"Toor dal (or arhar dal) are a hulled, split pulse, a little larger than chana dal. Dull and
yellow-colored, they do need presoaking." "Urid (or black matpe) are small, dull, and black,
similar in size and shape to moong beans. They must be presoaked.

"Urid dal are split urid that do not need to be soaked before cooking.

"Washed urid dal are off-white because they have been hulled and washed as well as split.
They do not require presoaking." "This list may seem long and overwhelming, but I suggest
that you begin your experience in dal cooking with only one or two types of pulses first.
Stick to the same type until you are familiar and quite confident with it. Then add another to
your repertoire and so on. I would suggest you start with continental masoor, which is the
most common kind, or possibly chana dal or masoor dal."

From "Ismail Merchant's Indian Cuisine" by Ismail Merchant. New York: Simon and
Schuster, Inc., 1986. ISBN 0- 671-68477-9. Pp. 195-197.

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Achar Gosh

Recipe By :
Categories : Curry Lamb
*Indian

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1 pound lamb, cut into chunks
1 teaspoon chile powder (more to taste)
1/2 teaspoon turmeric
1/2 teaspoon mustard seeds
1/3 teaspoon onion seeds
1/2 teaspoon fenugreek seeds
2 teaspoons ginger-garlic paste
1 teaspoon dry mango powder
4 tablespoons oil
2 lemons
salt to taste

Heat oil in a pan, add lamb pieces, salt, ginger-garlic paste and cook until all the water
evaporates. Take half of mustard seeds and fenugreek seeds, blend them to a fine powder, and
add to the lamb pieces. Also add dry mango powder, garam masala to the pieces and remove
from heat.

Heat a little oil in another pan, fry remaining fenugreek seeds, mustard seeds, onion seeds
and 1/2 tsp. chile powder. Add this to the above lamb pieces. Add lemon juice to the pieces
to increase the flavor.

Serve with plain rice.

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Adai

Recipe By :
Categories : Curry Dals
South Indian Vegetarian
East Indian Appetizers
*Indian

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1 cup rice
1/3 cup urad dal
1/3 cup chana dal
1/3 cup yellow split peas
1 teaspoon salt
1 teaspoon red chile powder
1 large onion -- (opt)
1 carrot -- (opt)
1/4 cup coconut -- grated (opt)

Mix rice, chana dal, urad dal, and yellow split peas in a large vessel. Soak in a lot of water for
about 2 hours.

Grind the soaked mixture with chile powder and salt coarsely, without adding much water.

Ferment for about 3 - 4 hours, then refrigerate or freeze. In cold weather, the fermenting
process might take longer, and it might be a good idea to ferment in an oven (the pilot light
will keep the mixture warm).

Add either onions (finely cut), carrot (grated) or coconut before preparing.

Freezing Notes: If freezing, only ferment for about an hour. The mixture will have to be left
out for a while before being ready to use.

Rajeev Krishnamoorthy

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Adai (savory Indian Pancakes)

Recipe By : Nalini Ganapati
*Indian

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1 cup mixture of dhals*
2 cups long grained rice
salt -- to taste

* (use any combination of tur dhal, chana dal or even split yellow peas)

Wash and rinse the dhals and rice thoroughly. When the rinse water runs clear, soak the dhals
and rice together in a bowl with fresh water for a couple of hours. Drain the dhal-rice mixture
and grind into a somewhat coarse mixture in a blender using water when necessary. Empty
the batter into a bowl, add some salt and let it rest for at least an hour. You could also let it
ferment overnight if you like a sourdough tang in your pancakes.

To make the pancakes, heat a non-stick/well-seasoned cast iron skillet on a moderate stove. If
a few drops of water bounce off the pan, the pan is hot enough and you can proceed to make
the pancakes. Drop a ladleful of the prepared batter in the center of the pan and with the back
of the ladle, swirl the batter from inside to outside to form a thin round pancake. Wait till the
top looks dry, wait another minute if you like them crisp and flip to cook the other side.
Remove onto a plate and eat immediately with a nice coriander chutney. (Continue preparing
pancakes in the same way, till you run out of batter and/or chutney.

The batter will also keep in the fridge for almost a week and you can prepare the pancakes
when the mood strikes you.

Variation: Can add finely chopped onions/jalapenos/spinach/ginger/a few cumin seeds,
anything you fancy, to the batter before making the pancakes. You will however not be able
to make neat circular pancakes. Instead, you will end up with (tasty) irregular shaped ones..

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Adrak

Recipe By :
Appetizers *Indian

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2 tablespoons grated fresh ginger
4 cups stock or water
3/4 teaspoon salt
1 tablespoon cumin seeds -- toasted
1/2 teaspoon black pepper
one lemon -- juice of
fresh coriander leaves

Put grated ginger and stock into a pot and bring to a boil. Simmer 30 minutes till the water
has reduced by half. Add salt, cumin and pepper. Simmer for another 2 minutes. Squeeze in
lemon juice and garnish with coriander.

Excellent as a cold remedy and as a starter to an Indian meal.

Bruce Cost, "Ginger East to West"

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Ahad-E-Changezi

Recipe By :
Categories : Lamb *Indian

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1 leg of kid lamb
2 cups jamun vinegar
2 tablespoons ginger-garlic paste
salt and black pepper powder to taste
2 tablespoons oil -- (30 ml)
1 carrot -- chopped
2 onions -- chopped
2 teaspoons chile powder
2 teaspoons chaat masala powder

CLEAN the baby lamb leg and dry well. Mix jamun vinegar, ginger-garlic paste, salt, pepper,
chopped onions, carrot and chile powder. Apply to the leg and keep aside for six hours, so
that the lamb meat absorbs the flavor and taste of the marinade. Put the baby lamb leg on a
skewer (sheekh) and cook in a clay oven (tandoor) for 20 to 25 minutes or until done. Season
with salt and chaat masala powder.

Serve hot along with greens and onion rings.

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NOTES : Tender lamb leg roasted and seasoned with chaat masala powder


Akbari Murg-bhat

Recipe By :
*Indian

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1 kilogram chicken cut into 6 to 8 good pieces

2 cups chicken stock prepared from balance
-- spices
1/2 teaspoon pepper salt
6 tablespoons ghee or oil
1 capsicum sliced
3 onions -- chopped fine
3 cloves garlic -- crushed
2 bay leaves
1/2 teaspoon chilli powder
1/2 teaspoon powdered saffron
2 cups good quality rice
250 gram green peas.

Wash and dry chicken pieces. Rub them with pepper and salt and keep it
aside for 10 minutes.

Heat ghee in a thick pan and fry chicken over gentle heat in two batches
turning them once. Fry until lightly and evenly browned. Remove the
pieces and keep aside.

Now in the same ghee, fry onion, garlic, capsicum and bay leaves, saute
until onion softens. Add rice with salt and fry, stirring continuously,
until lightly browned. Add tomato purree, chicken broth and saffron.
Place chicken pieces over this mixture and bring it to a gentle boil.
Cover lightly and cook.

If possible, then bake it in an oven of 350 degree F for 1 hour. Remove
it from oven, uncover, sprinkle a little water and put in peas. Cover and
bake for 20 minutes more until peas are cooked and no moisture is left.
Wait awhile before serving.

Converted by MC_Buster.

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All Purpose Pooris

Recipe By :
Categories : Snacks Breads

*Indian

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3 cups wheat flour
1 tablespoon ghee
1 tablespoon curds
salt to taste
warm water for kneading
ghee to deep fry

Sieve salt and flour together. Add ghee and curds and mix well. Add warm water little by
little to knead dough. Make a soft pliable dough. Keep covered with a moist cloth for 10
minutes. Make small apricot sized balls. Roll into thick puries (4"diam. or as desired) some
at a time.

Deep fry in hot ghee. Allow to puff up, flip and fry other side till light golden. Drain and
serve hot and puffed. As name suggests, serve with any accompaniment. Curds or curries or
mango pulp(aam ras) or pickles or vegetables. To pack for travelling, cool, pile, lightly
compress with hand and pack in foil. Accompany with pickles.

Makes:30-35 puries Shelf-life: 2-3 days

Variations: * Sprinkle a few seeds of sesame, ajwain or cumin over puris and press very
lightly before puffing. This will give a festive look to the puries. * To make mildly spiced
puries, add 1/2 tsp. pepper powder to dough while sieving.

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Alloo Masala Chaat

Recipe By :
Categories : Snacks East Indian
Appetizers *Indian

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1 1/2 kilograms Potatoes
3 Tomatoes
4 Green Chillie
1 1/2 oz Anardanna
1 ounce Ginger

2 tablespoons Chaat Masala
For the Chaat Masala
1 teacup Slightly roasted coriander seeds
1/2 teacup Red Chillies
1 teacup Roasted cumin seeds
1 teacup Amchur powder
1 tablespoon Black pepper
1 3/4 teacup Salt
2 tablespoons Black salt
Apinge Ajwain
2 teaspoons Chilli powde
2 teaspoons Dhanageera powder
6 tablespoons Oil -
Salt - to taste
Coriander for decoration

Grate the tomatoes.

Slice the ginger.

Boil the potatoes and cut into big pieces. Apply the chaat masala,
dhanageera powder chilli powder to the to the potatoes.

Roast the Anardanna and powder them.

Heat the oil in a vessel. Add the grated tomatoes and cook for three to
four minutes. Add the ginger and cook for two minutes. Be sure the oil
separates form the tomatoes Add the green chillies and ajwain and fry
again.

Add the potatoes and cook on a slow flame.

At the powedered anardanna and salt.

Serve hot, garnished with chopped coriander.

Converted by MC_Buster.

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Almond-pistachio Saffron Curry Sauce - N. India

Recipe By : Laxmi Hiremath
Categories : *Indian Appetizers
East Indian Curry
Sauces

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1/2 cup raw unblanched almonds
1/2 cup shelled -- unsalted raw
- pistachio nuts
2 tablespoons butter or mild vegetable oil
1 large onion -- peeled and grated
1/2 teaspoon ground coriander
1/4 teaspoon mace
1/2 teaspoon freshly ground white pepper
2 green cardamom pods -- husked,
- ground
1/2 teaspoon cayenne pepper
1 pinch nutmeg
1/2 teaspoon saffron threads *
2 cups heavy cream
3/4 teaspoon salt -- or to taste

* soaked in 2 tablespoons hot water

Serve this smooth sauce on grilled meat or chicken breasts. One recipe will be enough for
about 1 1/2 pounds of cooked meat. For an exotic twist on an old standby, simmer 1 1/2
Pounds of your favorite meatballs in it for 15 minutes.

Combine almonds and pistachios in a 10-inch frying pan and dry-roast over medium heat for
8 to 10 minutes. Place in a blender or a food processor and reduce to a powder. Set aside.

Heat butter in a heavy 2-quart saucepan over medium-high heat. Add onion and cook until
lightly browned. Stir in spices and cook until fragrant, about 1 minute. Stir in saffron, cream,
salt and powdered nuts.

Bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally, until sauce
is thick enough to coat the back of a spoon, 12 to 15 minutes.

Makes 2 1/2 cups.

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Aloo (potato) Bhajee

Recipe By : (c)David Smith 1998
Categories : Vegetables East Indian
Appetizers *Indian
Potatoes

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1 pound potatoes -- (boiled in water
-- with their skins
on until just soft -- then left to get
-- cold)
1 medium onion
3 tablespoons vegetable oil
1 clove garlic -- crushed
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
6 thin green chiles -- (to 10) (deseeded),
-- coarsely
Sliced
1/2 teaspoon ground ginger
1/4 teaspoon hot chile powder
1 teaspoon ground coriander seed
salt -- to taste

This is a dry, fried curry made with potatoes, onions and green chiles. You need to remember
to cook the potatoes well in advance and let them get cold. From then on the dish is pretty
easy. As usual, you can have the chile heat as high as you like by adding the seeds or more
chiles or more chile powder. I like this curry very hot and I just add lots of chile flesh which
also gives the curry a lovely colour.

1. Remove the skins from the potatoes and cut into approximately 1" dice (i.e. quite large).

2. Cut the onion in half down through the growing tip to the root end. Cut each half into 1/8"
thick slices.

3. Heat the oil in a large pan over a high heat.

4. Add the onion slices, cumin and mustard seeds and stir for a few minutes.

5. Add the crushed garlic and chiles, stir and fry for a minute then turn the heat down to low.

6. Add the ginger,turmeric, chile powder and coriander and cook for 10 minutes.

7. Add the diced potatoes and salt. Mix gently until the potato pieces are covered in oil and
spices. Cook on a low heat for another 15 minutes stirring very gently (so as not to break up
the potatoes) from time to time.

8. Serve garnished with more sliced green chiles.

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Aloo (potato) Tikki

Recipe By :
*Indian Potatoes

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***for crust***
7 potatoes boiled -- peeled, mashed (7
to 8)
1/2 teaspoon turmeric powder
3 green chillies grouned
1/2 teaspoon punjabi garam masala
1/2 cup bread crumbs
salt to taste
***for filling***
1 cup channa dal cooked & drained
1 teaspoon ginger grated
1 teaspoon garlic grated
3 green chillies finely chopped
1/2 teaspoon cuminseed powder
1 teaspoon coriander
salt to taste
oil for shallow frying

For crust:

Mix all ingredients together thouroughly. Keep aside.

For filling:

Mash cooked dal coarsely with hands.

Mix in all other ingredients.

To proceed:

Take a tbspful of potato mixture, spread on palm. Place a teaspoonful of dal mixture in centre.

Roll so as to keep dal mixture inside and potato out. Press gently into rounded flattish patties.

Shallow fry on a griddle, drizzling oil to crispen crust.

Serve hot with tamarind chutney and green chutney or with tomato ketchup.

Making time: 30 minutes

Makes: 10-12 patties

Shelflife: Best fresh

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Aloo Achaar (Nepal Potato Salad)

Recipe By :
Categories : Potatoes Vegetarian
*Indian Salads - Dressings

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4 medium size waxy boiling potatoes
4 tablespoons ground roasted sesame seeds
3 tbs. lemon juice -- (fresh squeezed) (3
to 4)
1 teaspoon salt

1 or more hot green chiles -- finely minced (*)
4 tablespoons sesame oil
2 teaspoons vegetable oil
1 pinch ground asafetida
8 whole fenugreek seeds, up to 10
3 tablespoons cilantro -- minced

(*) Use as many chiles, like jalapenos, as you can stand. If you can't tolerate hot, spicy food,
2 or 3 Tbs. green bell pepper can be substituted.

Boil the potatoes in a big pot. Meanwhile, combine the chiles (or green pepper), salt, lemon
juice and ground roasted sesame seeds in a non-metallic bowl. (By the way, roasted sesame
seeds can be found as "iri goma" in Oriental markets. I don't know if you can get them
already ground up.) Add the sesame oil just a little at a time and mix in with a wire whisk.

Using a metal ladle or a small butter warmer, heat the vegetable oil by holding it over heat.
When quite hot, add the asafetida powder and fenugreek seeds. The fenugreek seeds will start
to darken in the hot oil in just a few seconds... when this happens dump it all into the bowl.
Mix well, then add the cilantro (Chinese parsley) and mix some more. Check your
seasonings.

When the potatoes are done, drain and peel while hot (holding with a fork if you need to.) The
peel should slide right off. Cut into 3/4" dice and add to the bowl of dressing. Gently mix to
coat all the cubes and finally adjust your seasonings if needed. Let cool, cover and
refrigerate.

You can eat this after a couple of hours, either cold or room temperature. However, it's
supposed to be much better the next day. It keeps for up to 4 days refrigerated.

Inspired by Madhur Jaffrey's "World of the East Vegetarian Cooking."

By Sharon Raghavachary

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Aloo Chaat

Recipe By :
Categories : Curry Potatoes
Vegetarian *Indian

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3 potatoes -- peeled

oil -- for frying
1/2 teaspoon red chile powder
1 teaspoon roasted cumin powder
1 teaspoon chaat masala
tamarind chutney
mint chutney
chopped coriander leaves -- for garnish
***OPTIONAL GARNISH***
chopped onion
tomatoes -- julienne
fresh pomegranate seeds

Dice potatoes into a fairly large dice - 3/4 to 1 inch cubes.

Heat oil in a wok and deep fry potatoes, until golden brown and cooked through. Drain on
paper.

In a bowl, place the fried potatoes and toss with red chile powder, cumin powder, chaat
masala.

Add mint chutney, tamarind chutney according to taste and toss to coat evenly.

Serve, with toothpicks, in individual bowls, garnished with coriander leaves. You can also
additionally garnish with chopped onion, tomato julienne or pomegranate seeds.

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Aloo Chana Chaat - 1

Recipe By :
*Indian

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2 cups boiled chickpeas -- (kabuli chana)
2 boiled potatoes -- cut into pieces
2 tomatoes -- chopped
1/2 teaspoon lemon juice
1/2 teaspoon finely chopped green chiles
1 tablespoon chopped cilantro
salt -- to taste

This sweet-sour salad is a combination of potatoes and chick peas.

1. Mix all the ingredients very well.

2. Store in the refrigerator.

Serve cold.

Preparation time : 10 minutes. No cooking.

Serves: 4 to 6

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Aloo Chana Chaat - 2

Recipe By :
Vegetarian *Indian
Salads - Dressings

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3 boiled potatoes -- peeled and diced
1 can chick peas -- drained
1 teaspoon roasted cumin powder
2 green chiles, deseed -- finely chopped
2 tablespoons chopped coriander leaves
1 small onion -- finely chopped
1 medium tomato -- (deseeded), chopped
1 lemons -- juice of, up to 1
salt -- to taste

In a bowl, combine all the ingredients. Mix well. Taste and adjust the chile powder, salt and
lemon juice to get a tangy and spicy taste.

Serve in individual bowls. This can be served as a starter to a main meal or even as a salad in
a Mughlai meal.

------------------


Aloo Dam

Recipe By : Rajeev Krishnamoorthy
*Indian

-------- ------------ --------------------------------
3 tablespoons oil
1 bay leaf
1 onion
1/2 teaspoon ginger
1/2 teaspoon garlic
1/2 teaspoon garlic
1 1/2 teaspoons chile powder
2/3 teaspoon yogurt
1/4 teaspoon salt
2 teaspoons coriander powder
1 pound potatoes
1 tomato
1 green pepper

Heat oil, add bay leaf and onion. Fry for 3-4 minutes. Add ginger and garlic and fry for
another minute. Add mustard and cumin seeds.

The potatoes should be sliced and the tomatoes and capsicum cut up. Add these, mix well,
and cook for 4-5 minutes, continuously stirring. Sprinkle with turmeric, coriander and chile
powder.

Beat the yogurt and blend into a smooth mixture. Add yogurt and salt. Mix gently, cover and
cook for about 10 minutes on low heat.

------------------


Aloo Dum

Recipe By :
*Indian

-------- ------------ --------------------------------
500 grams potatoes
2 tablespoons vanaspati
1 teaspoon mustard oil
2 whole red chiles
2 small onions -- minced
1 tablespoon turmeric
1 teaspoon garam masala powder
1/2 teaspoon sugar
salt -- to taste
1 piece ginger -- (1-inch)
1 small tomato -- cut in large chunks
450 milliliters water -- (3 cups)

Boil potatoes. Peel potatoes and cut into equal pieces. Heat oil in pan. When it smokes, put
in chiles and cumin seed. Add onion and fry it until brown. Add chile powder, turmeric,
garam masala, sugar, salt, ginger and potato pieces. Keep stirring for 5-7 minutes. Add
tomato and 1 cup water. Cook on medium heat until water absorbed. Serve with fluffy puris.

------------------


Aloo Gobhi Methi Ka Tuk

Recipe By : Femina Magazine
*Indian

-------- ------------ --------------------------------
4 large potatoes with skin
1 tablespoon fenugreek
salt -- to taste
1/3 cup oil
1/8 ounce mustard seeds

24 curry leaves
2/3 ounce ginger paste -- strained
1/3 ounce garlic paste -- strained
1 3/4 pounds cauliflower
(cut into medium-sized flowerets)
1 teaspoon yellow chile powder
1 teaspoon amchur powder
1/2 teaspoon cumin powder
1/2 teaspoon fresh black pepper powder -- coarsely ground
generous pinch of kasuri methi
***FOR THE GARNISHING***
1 1/8 ounces fresh pomegranate seeds

QUARTER the potatoes and then halve each quarter lengthwise. Blanch in salted boiling
water until al dente (almost cooked, but not soft and squishy). Drain and keep aside. Sprinkle
salt over the fenugreek and rub between the palms to reduce some of the bitterness. Wash in
running water, drain and keep aside.

Heat oil in a kadai or wok and season with mustard seeds. When they crackle, add curry
leaves. Stir for some time. Add the ginger paste and garlic paste. Stir-fry until the moisture
evaporates. Then add fenugreek and stir for a few seconds. Add cauliflower, yellow chile
powder and salt. Stir well. Lower the heat. Cover and cook (for about six minutes) until al
dente. Uncover and increase to medium heat. Add potatoes and stir-fry for five minutes.
Sprinkle amchur powder, cumin powder, pepper powder and kasuri methi. Stir well. Check
the seasoning and remove from heat.

To Serve: Remove to a serving dish, garnish with pomegranate and serve with tandoori
paratha, bidari paratha or puri.

------------------


Aloo Gobi

Recipe By :
Categories : Vegetarian Curry
Vegetables Potatoes
*Indian

-------- ------------ --------------------------------
1 cauliflower
4 potatoes
1/4 cup oil
1 teaspoon cumin seeds

1 inch ginger -- fresh
3 garlic cloves
3 tomatoes
1 teaspoon garam masala

Cut cauliflower into flowerets. Cube potatoes. Heat oil and sauté cumin seeds for about a
minute. Add garlic and ginger, stir and add potatoes. Bhoona, add turmeric and chile powder,
and bhoona again. Add tomatoes and simmer for about 5 minutes. Add cauliflower and high
heat for about a minutes. Lower heat, cover and let simmer for about 15 minutes. Curry
should be damp-dry.

------------------


Aloo Gobi (Curried Cauliflower and Potatoes)

Recipe By : "The Art of Indian Vegetarian Cooking" by Yamuna Devi
Vegetables Vegetarian
*Indian

-------- ------------ --------------------------------
2 hot green chiles -- minced
1 1/2" piece ginger root
1 tablespoon cumin seeds
1 tablespoon black mustard seeds
4 tablespoons ghee or oil
3 medium potatoes -- diced
1 medium cauliflower -- cut into florets
2 medium tomatoes -- diced
2 teaspoons coriander
1 tablespoon brown sugar -- optional
1 tablespoon salt
3 tablespoons coriander -- (cilantro), coarsely
-- chopped

Combine chiles, ginger, cumin seeds and mustard seeds in a small bowl. Heat ghee in a
large pot. When hot, add the spices. When the mustard seeds start to pop, drop in the
potatoes and cauliflower. Fry for 4 minutes or so. Add the tomatoes, turmeric, coriander,

garam masala, sugar, salt and half the coriander. Mix well, cover and gently heat for 15
minutes. If the vegetables start to stick, add a few drops of water. Top with remaining
coriander and serve.

------------------


Aloo Gobi (potato Cauliflower Vegetable)

Recipe By :
*Indian Potatoes

-------- ------------ --------------------------------
1 medium cauliflower
2 potatoes -- boiled & peeled
1 tablespoon coriander finely chopped
1 green chillies
1 onion finely chopped
1/2 teaspoon dhania powder
1 teaspoon lemon juice
2 tablespoons curds
3 tablespoons oil or ghee
***BLEND TO A PASTE***
2 tablespoons coconut grated
1/4 cup coriander chopped
3 green chillies
1/2 teaspoon ginger grated
1 teaspoon garlic grated
1 onion
1/2 teaspoon wheat flour

Break cauliflower into florettes.

Simmer in boiling water for 3-4 minutes.

Drain, keep aside.

Chop potatoes into medium chunks.

Heat oil in a pan, add cumin seeds, allow to splutter.

Add onion and green chilli, saute till pink.

Add paste, turmeric powder, dhania powder, saute for 2-3 minutes.

Add curds, stir continuously, till boiling resumes.

Add potatoes, cauliflower, cook till gravy thickens.

Stir occasionally to avoid burning.

When gravy is thick and oil separates, add lemon juice and it is done .

Garnish with coriander, serve hot with parathas.


Makes: 3 servings

Shelflife: Best fresh.

------------------


Aloo Gobi (potatoes and Cauliflower)

Recipe By :
Categories : Dressings Potatoes
*Indian

-------- ------------ --------------------------------
1/2 pound potatoes
1 cauliflower
1 teaspoon cumin seed

1 teaspoon ground cumin
1/2 teaspoon coriander
1/4 teaspoon ground turmeric
1 green chile -- chopped
1/2 teaspoon ground cumin -- roasted
1 teaspoon salt
freshly ground black pepper

The following recipe, Cauliflower with potatoes (Phool gobi aur aloo ki bhaji), is from
Madhur Jaffrey's Indian Cookery, ISBN 0 563 16491 3, published in 1982 in conjunction with
the BBC series Indian Cookery.

This is the kind of comforting 'homey' dish that most North Indians enjoy. It has no sauce and
is generally eaten with bread. I like to serve Shahi korma or Tandoori chicken with it.

Boil the potatoes in their jackets and allow them to cool completely. (Day-old cooked
potatoes that have been refrigerated work very well for this dish.) Peel the potatoes and cut
them into 3/4 inch (2cm) dice.

Break up the cauliflower into chunky flowerets, about 1-1/2 inches (4cm) across at the head
and about 1-1/2 inches (4cm) long. Soak the flowerets in a bowl of water for 30 minutes.
Drain.

Heat the oil in a large, preferably non-stick frying pan over a medium flame. When hot, put
in the whole cumin seeds. Let the seeds sizzle for 3-4 seconds. Now put in the cauliflower
and stir it about for 2 minutes. Let the cauliflower brown in spots. Cover, turn the heat to low
and simmer for about 4-6 minutes or until the cauliflower is almost done but still has a hint of
crispness left. Put in the diced potatoes, ground cumin, coriander, turmeric, cayenne, green
chile, ground roasted cumin, salt, and some black pepper. Stir gently to mix. Continue to
cook uncovered on low heat for another 3 minutes or until potatoes are heated through. Stir
gently as you do so.

------------------


Aloo Gobi (potatoes With Cauliflower)

Recipe By : Eating in Eden, Hermine Freed

Appetizers *Indian
Potatoes

-------- ------------ --------------------------------
2 large potatoes -- cut in 1" cubes
1 onion -- chopped
4 cloves garlic -- minced
10 slices fresh ginger -- minced
1 teaspoon canola oil
1/4 cup almonds -- chopped
1 cup tomato puree
1/2 teaspoon chili powder
1 teaspoon tumeric
1 teaspoon coriander
1 teaspoon sea salt
1/2 teaspoon pepper
2 cups cauliflower florets
2 teaspoons garam masala
1 cup water

Saute the onions, garlic, and ginger in skillet. Add the almonds and all the spices except the
garam masala and saute about 3 minutes. Add the tomatoes, potatoes, and cauliflower with 1
cup water and simmer until the vegetables are tender and the sauce is thick, about 15-20
minutes. Add the garam masala and serve.

------------------


Aloo Gobi - 1

Recipe By :
*Indian

-------- ------------ --------------------------------
1 cauliflower

4 potatoes
1/4 cup oil
1 inch ginger -- fresh
3 garlic cloves
3 tomatoes

Cut cauliflower into flowerets. Cube potatoes. Heat oil and sauté cumin seeds for about a
minute. Add garlic and ginger, stir and add potatoes. Bhoona, add turmeric and chile powder,
and bhoona again. Add tomatoes and simmer for about 5 minutes. Add cauliflower and high
heat for about a minutes. Lower heat, cover and let simmer for about 15 minutes. Curry
should be damp-dry.

------------------


Aloo Gobi - 2

Recipe By : Tarla Dalal
Appetizers *Indian
Potatoes

-------- ------------ --------------------------------
12 kilograms cauliflower -- cut into flowerets
3 large potatoes -- cubed
3 tomatoes -- finely chopped
1 onion -- finely chopped
1 piece ginger -- (1 inch)
1 teaspoon red chilli powder
1 teaspoon haldi
salt -- to taste
2 tablespoons ghee
sliced green chillies -- for garnish

chopped coriander leaves -- for garnish

Heat ghee in a kadai and fry the onion till light brown. Add cauliflower and potatoes and fry
for 5 minutes. Add tomatoes and all masalas and salt to taste. Cover and cook on a slow fire
till vegetables are done. Garnish and serve hot.

------------------


Aloo Gobi Aur Mater (cauliflower With Potatoes and Peas)

Recipe By : Imran Chaudhary
Appetizers *Indian
Potatoes

-------- ------------ --------------------------------
4 tablespoons oil
2 medium onions -- finely chopped
450 gram potatoes -- diced in 2 cm
-- pieces
1 small cauliflower -- cut in 2 cm pieces
1 teaspoon salt
1/4 teaspoon sugar
200 gram peas
1/2 teaspoon garam masala -- (see description)

Garam Masala (one of the ingedients in this dish) means "hot spices" and is a mixture of
ground spices that is used sparingly, sprinkled either on a finished dish or on to the foods just
before it has finished cooking. It is far better to grind your own spices than to buy the mixture
ready-ground. Bought garam masala often contains inferior quality spices and will not keep
its flavour for long.

For homemade garam masala, grind together cardamom seeds from 10 pods, 25g cinnamon
stick, 6 cloves and 6-8 whole black peppercorns. Store in an airtight jar in a cool place.

1. Heat the oil in a karahi (wok) over medium high heat.

2. Add the onions and fry for 3-4 minutes until light brown.

3. Add the potatoes and cauliflower and stir. Add the turmeric, chilli, cumin, tomatoes, salt
and sugar. Stir fry for 2-3 minutes.

4. Add the peas, cover and reduce heat to a medium low and cook for about 20 minutes until
the potatoes and cauliflower are tender. During the cooking period stir the vegetables a few
times to stop them sticking.

5. Sprinkle with garam masala.

6. It's that easy!

------------------


Aloo Gobi Mattar

Recipe By : Modified by Bill Wight
*Indian

-------- ------------ --------------------------------
1 whole jalapeno green chile -- minced
2 cloves garlic, fresh -- minced
1/2 inch ginger root, fresh -- minced
1 tablespoon cumin seeds
1 tablespoon black mustard seeds
1 tablespoon corriander seeds
4 tablespoons ghee (clairified butter) or oil
4 medium potatoes -- diced
1 medium cauliflower -- cut into florets
1 package frozen green peas
2 medium tomatoes, fresh -- diced

2 teaspoons coriander seeds
1 tablespoon salt
3 tablespoons coriander (cilantro) fresh -- coarsely chopped

Boil the potatoes and the cauliflower until almost done. Do not overcook the potatoes.

Place mustard, corriander and cumin seeds in a hot pan, cover and roast for a minute or so.
Do not burn.

Place roasted seeds with salt, turmeric and garam masala in spice grinder and grind to a
powder.

Add the ghee or oil to a large tava or wok and heat.

Add chilies, ginger and garlic to hot oil and stir for a minute or so.

Add the potatoes, peas and cauliflower.

Fry for 4 minutes or so. Add the tomatoes and the spice mixture.

Mix gently being careful not to break up potatoes.

Cover and gently heat for 15 minutes. If the vegetables start to stick, add a few drops of
water.

Top with fresh coriander and serve.

------------------


Aloo Gosht - Delhi-style Lamb Cooked With Potatoes

Recipe By : Madhur Jaffrey's Indian Cooking
Appetizers *Indian
Potatoes

-------- ------------ --------------------------------
1 cup onions -- finely chopped
1 fresh green chili -- finely chopped
5 cloves garlic -- finely chopped

2 1/4 pounds lamb shoulder -- boned, cut into
-- cubes
1 1/2 cups tomatoes -- peeled and chopped
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon cayenne pepper
2 teaspoons salt
1 pound medium sized potatoes
3 cups water

Put oil in large heavy pan and st over high heat. When hot put in onions, chili and garlic.
Stir-fry until onions have browned slightly. Put in meat and stir about 5 minutes. Add
tomatoes, cumin, coriander, turmeric, cayenne and salt. Cook on high for 10-15 minutes, until
sauce is thick and oil separates. Add potatoes and water. Cover pot slightly ajar; cook 1 hour
and 10 minutes or until meat is tender and sauce is thick.

------------------


Aloo Hing Ki Sath (potatoes With Asafetida)

Recipe By : Paul Levy - Saveur 4/98
Categories : Dressings Potatoes
Chiles *Indian

-------- ------------ --------------------------------
1 pound small new potatoes -- peeled and
-- quartered
salt
1 pinch turmeric
1/4 teaspoon powdered asafetida -- see note
2 green chiles -- seeded and finely
-- chopped
1/3 cup coarsely chopped roasted unsalted peanuts

1. Put potatoes in a pot filled with salted water. Add the turmeric and bring to a boil over
medium heat. Cook until potatoes are just tender, about 5 minutes. Drain potatoes and pat
dry with paper towels.

2. Heat oil in a medium nonstick skillet over medium heat. Stir in cumin seeds and fry until
they pop, about 30 seconds. Sprinkle asafetida into skillet, add chiles, and fry, stirring
constantly, until the mixture is fragrant, about 1 minute.

3. Add potatoes to spices and fry, stirring occasionally, until golden and crisp, about 5
minutes. Add peanuts, mix, and season to taste with salt.

The author says that they use this dish to introduce people to the Truffle-like flavor of
asafetida.

NOTE: What is asafetida; resin made from the sap of Ferula foetida, a plant that grows in
India, Afghanistan, and Iran. The name derives from the Persian asa, gum, and the Latin
foetida, stinking. In medieval times, asafetida was reputed to warn off witches. The ancient
Romans found it to be the only acceptable substitute for silaphium, an herb that disappeared
due to over-cropping during the time of Emperor Nero. It is a powerful seasoning, a mere
pinch will impart a trufflelike flavor to any unsuspecting dish. Today the ingredient is used
mostly in India, where it is called hing. Jains and Hindu Brahminus use it in place of onions,
which are prohibited in their cooking because of their strong smell. It is sold in lumps and
can be stored for years and broken as needed, and in powder form, this is not as potent
because it is often mixed with rice flour. Both are worth looking for in Indian markets.

This recipe comes from the magazine Saveur: Savor a World of Authentic Cuisine, Issue
Number 26, Dated April 1998, Inventing California Cuisine.

------------------


Aloo Ka Raita (Yogurt With Potatoes)

Recipe By :
Vegetarian *Indian

-------- ------------ --------------------------------
2 cups yogurt -- whisked

2 boiled potatoes, (cooled), peeled, diced

2 tablespoons chopped coriander leaves
1 green chile (deseeded), finely chopped
1 teaspoon roasted ground cumin seeds
salt -- to taste

Add the salt, red chile powder, chaat masala to the yogurt and mix well. Taste and adjust
seasoning.

Add the potatoes, green chile and coriander leaves. Mix well.

Transfer to a serving bowl. Garnish with roasted cumin powder. Refrigerate until required.

------------------


Aloo Kachori

Recipe By :
Peas *Indian

-------- ------------ --------------------------------
1 text only

1. make a paste of green chiles and ginger in about 4 to 1 proportion; add a little lemon juice
& salt to preserve it (can keep in fridge for 3 or 4 days - this is a staple item in Gujerati
kitchens).

2. Take 2 cups raw peas, grind in food processor into coarse bits -- it just takes a pulse or two.
Add a pinch of baking soda to preserve the green color. Fry peas in a little oil on medium
heat, stirring, until slightly soft. Allow to cool. Chop about 1 cup green coriander and add to
peas. Add 1/3 cup grated coconut. Add ginger-chile paste, a little lemon juice and salt to
taste.

3. Boil about 7 small to medium potatoes until tender, and mash. Soak 3 slices of stale bread
in water, squeeze, add to potato. Add salt, ginger-chile paste, lemon juice to taste. Mix all
together well.

4. To prepare: put some of the potato mixture in the cupped palm of your hand, and form it
into a hollowed cup about size of half a lemon. Dip a fingertip in vegetable oil and put the oil

into the hollow. Then add some of the pea mixture, and close the potato mixture around it to
make a ball. Roll the ball in a little cornflour. Fry in deep fat. Serve immediately.

Source: Nancy in Chennai

------------------


Aloo Keema Methi (lamb With Potatoes and Fenugreek)

Recipe By : Imran Chaudhary - Queensland, Australia
Categories : Dressings Lamb
Potatoes East Indian
Appetizers *Indian

-------- ------------ --------------------------------
450 gram lean mince -- (lamb)
1 teaspoon ginger pulp
1 teaspoon garlic pulp
1 1/2 teaspoons chile powder
1 teaspoon salt
3 tablespoons corn oil
2 medium onions -- sliced
2 medium potatoes
peeled -- par-boiled and
roughly diced
1 bunch -- fresh fenugreek
chopped
50 grams 1.5 cups frozen peas
2 tablespoons chopped fresh coriander
3 fresh red chilees -- seeded
and sliced

1. Put the minced lamb, ginger, garlic, chile powder, salt and turmeric into a large bowl and
mix together thoroughly. Set to one side. 2. Heat the oil in a deep round-bottemed frying
pan or karahi. Throw in the onion and fry for about 5 minutes until golden brown. 3. Add
the minced lamb and stir-fry over a medium heat for 5-7 minutes. 4. Stir in the potatoes,
chopped fenugreek, tomatoes and peas and cook for a further 5-7 minutes, stirring
continuously. 5. Just before serving, stir in the fresh coriander and garnish with fresh red
chilees.

------------------

NOTES : From Imran's Mum


Aloo Ki Bhaji

Recipe By : Femina Magazine - Mridula Baljeka
Vegetarian *Indian

-------- ------------ --------------------------------
1 1/2 pounds potatoes
6 tablespoons oil -- (90 ml)
3 red chiles
1 pinch a pinch of fenugreek -- (methi) seeds
1/2 pound onions -- sliced finely
2 green chiles, deseeded
-- sliced lengthwise
1 teaspoon turmeric powder
1 teaspoon salt or, to taste
1/4 cup coriander leaves -- chopped

Boiled potatoes, diced and braised with a few whole spices and onions make a quick and easy
side dish.

Boil the potatoes in their jackets and allow to cool thoroughly. (Boiled potatoes can be left
for a day or two in the refrigerator.) Peel and dice them evenly. Heat the oil over medium
heat in a wide shallow pan and season with mustard seeds. When they splutter, add the red
chiles and fenugreek seeds, immediately follow with the onions and green chiles. Fry the
onions for about 10 minutes or until they are golden brown. Add the turmeric powder,
potatoes and salt. Stir-fry gently until the potatoes are heated through or for 10 minutes.
Remove from heat and sprinkle the coriander leaves over.

Serve with puris or loochis to make a substantial snack or as a side dish with rice, chicken or
meat curry.

------------------


Aloo Ko Achar (Potato Salad)

Recipe By :
Categories : Potatoes Eggplant
Vegetarian *Indian

-------- ------------ --------------------------------
1 1/3 pounds potatoes, small if possible
4 jalapeno peppers
- seeded and sliced into long strips
1 lime -- juice of
salt to taste
1/4 cup sesame seeds, roasted -- ground -- optional
2 chiles, whole, dried -- to 3
3 teaspoons corn oil -- or mustard oil
- mustard gives best flavor
1/2 cup water
1/2 cup coriander -- fresh, chopped

Boil potatoes in jackets. When done, peel and cut into small pieces. In a suitable bowl,
combine potatoes, turmeric, salt, ground sesame seeds, lime juice, half of the green coriander
and water and mix thoroughly. In a small pan heat mustard oil until hot; add cumin seeds and
red chiles. Fry them until brown and then add jalapeno pepper. Let it cook a minute or so.
Pour it over potatoes in the bowl and mix them thoroughly; garnish with remaining green
coriander leaves.

SERVES: 6-8

SOURCE: Bhadrika Sharma, Bramalea, Ontario in "Ethnic Eating: The Canadian Scene
Cookbook"

------------------


Aloo Ko Achar - Potato Salad

Recipe By : Ethnic Eating: The Canadian Scene Cookbook - East Indian
Categories : Curry Dressings
Potatoes East Indian
Appetizers *Indian
Salads - Dressings

-------- ------------ --------------------------------
1 pound potatoes -- smallest size
4 jalapeno peppers -- seeded, in long
-- strips
1 lime -- juice of
salt to taste
1/4 cup sesame seeds -- roasted, ground
2 dried whole chilies -- to 3
1 tablespoon corn oil
1/2 cup water
1/2 cup coriander -- fresh, chopped

Boil potatoes in jackets. When done, peel and cut into small pieces. In bowl, combine
potatoes, turmeric, salt, ground sesame seeds, lime juice, half of the green coriander and water
and mix. In a small pan heat mustard oil until hot; add cumin seeds and red chilies. Fry them
until brown and then add jalapeno pepper. Let it cook a minute or so. Pour it over potatoes in
the bowl and mix them thoroughly; garnish with remaining green coriander leaves.

------------------


Aloo Masala (Dosa Potatoes)

Recipe By : Imran C.

Categories : Potatoes Vegetables
Appetizers *Indian

-------- ------------ --------------------------------
3 Tbsp Oil
6 curry leaves
1/2 onion -- finely chopped
2 green chilies -- finely chopped
1 pinches turmeric
2 medium potatoes
1/2 teaspoon salt

Heat the oil in a small saucepan, add the curry leaves and mustard seeds, then cover and cool,
off the heat, for a couple of minutes.

Add the onion, chilies and turmeric and sauté for 5 minutes.

Meanwhile, dice the potatoes. Add them to the pan, toss in the salt and pour in just enough
water to cover.

Simmer gently until the potatoes are tender.

This masala should be fairly dry and medium-hot to taste.

------------------


Aloo Matar (Potatoes And Peas In Onion-Tomato Sauce)

Recipe By : "From Bengal to Punjab: The Cuisines of India" by Smita Chan
Vegetarian *Indian

-------- ------------ --------------------------------
1 1/2 pounds small potatoes
2 medium onions
3 garlic cloves
1 ginger -- fresh 1/2" piece
1 pinch asafetida -- crushed, optional
salt -- to taste

1/2 teaspoon turmeric -- ground
2 large tomatoes -- coarsely chopped
1 cup peas
1/4 cup water

Cook the potatoes until tender. Peel and set aside. In the container of a blender or food
processor, mince together the onions, garlic and ginger. In a large heavy-bottomed skillet
over medium heat, warm the oil. Add the asafetida (if used) and cumin. When spices darken
(1 to 2 seconds) add the minced onion mixture and sauté until browned (about 12 minutes).
Add the salt, cayenne, turmeric and tomatoes and cook until they soften (about 5 minutes).
Add the peas and water; reduce the heat to low, cover and cook for 5 minutes.

Halve the cooked potatoes if they seem too large. Add them to the pan and cook covered for
another 5 minutes. Mix in the garam masala just before serving.

SERVES: 4 with other dishes.

------------------


Aloo Matar - 1

Recipe By :
Appetizers *Indian
Potatoes

-------- ------------ --------------------------------
5 tablespoons oil
1 chopped onion
2 1/2 cm chopped ginger
1 green chilli -- finely chopped
2 clovesgarlic -- crushed
1 teaspoon turmeric
750 grams potatoes -- cut into small
-- cubes
6 salt mint leaves -- (6 to 8)
250 grams shelled or frozen peas

Heat the oil in a pan, add the onion and fry until soft and translucent. Add the ginger, chilli,
garlic and turmeric, stir well and cook for 5 minutes. Add the potatoes and salt to taste, stir
well, cover and cook for 5 minutes.

Add the mint and fresh peas, stir well and cook for 20 minutes, until tender. If using frozen
peas, add them after the potatoes have cooked for 15 minutes and cook for 3 minutes only.

------------------


Aloo Matar - 2

Recipe By : Smita Chandra
Vegetarian *Indian

-------- ------------ --------------------------------
12 small potatoes, (1 1/2 pounds) -- washed
2 medium onion -- rough chopped
3 cloves garlic
1/2 inch ginger
1/2 tablespoon cumin
salt to taste
1/4 teaspoon cayenne
1 cup peas
1/4 cup water

processor, puree the onions, garlic, and ginger. In a large heavy-bottomed skillet over
medium heat, warm the oil.

Add the cumin. When the cumin darkens (1 to 2 seconds) add the purred onion mixture and
sauté until browned (about 12 minutes).

Add the salt, cayenne, turmeric, and tomatoes and cook until they soften (about 5 minutes).
Add the peas and water, reduce heat to low, cover and cook for 5 minutes. Halve the cooked
potatoes and add them to the skillet and cook covered another 5 minutes.
Mix in the garam masala just before serving.

------------------


Aloo Matar - Smita Chandra's

Recipe By : Smita Chandra
Appetizers *Indian
Potatoes

-------- ------------ --------------------------------
12 small potatoes -- (1 1/2 lbs), washed
2 medium onion -- roughly chopped
3 cloves garlic
1/2 inch ginger
1/2 tablespoon cumin
salt -- to taste
1 cup peas
1/4 cup water

processor, puree the onions, garlic, and ginger. In a large heavy-bottomed skillet over
medium heat, warm the oil. Add the cumin. When the cumin darkens (1 to 2 seconds) add
the pureed onion mixture and saute until browned (about 12 minutes). Add the salt, cayenne,
turmeric, and tomatoes and cook until they soften (about 5 minutes). Add the peas and water,
reduce heat to low, cover and cook for 5 minutes. Halve the cooked potatoes and add them to
the skillet and cook covered another 5 minutes. Mix in the garam masala just before serrving.

Note: Do not overcook the potatoes in the first step.

------------------


Aloo Matar Rasedaar

Recipe By : Indian Vegetarian Cooking by Michael Pandya
*Indian

-------- ------------ --------------------------------
5 tablespoons ghee
1 medium onion -- chopped
2 garlic cloves -- chopped
2 cloves
2 bay leaves
1 1 inch cinnamon stick
1 tablespoon garam masala
1 tablespoon chile powder
1/2 teaspoon coriander
2 tomatoes -- quartered
salt to taste
2 medium potatoes -- cubed
1/2 cup green peas
1 1/4 cups water
chopped cilantro

Heat ghee and sauté onion and garlic over medium heat until golden. Add cloves, bay leaves
and cinnamon. Stir fry for 2 minutes. Add garam masala, chile powder, turmeric, coriander,
tomatoes and salt. Mix well. Add potatoes and peas. Pour in water and bring to a boil.
Lower heat, cover the pan and simmer gently for 15 minutes, or until the potatoes are done.
Garnish with coriander leaves and serve hot.

------------------


Aloo Mattar Ke Chop (Potato Patties With Green Pea Filling)

Recipe By : Femina Magazine
Categories : Curry Peas
Potatoes Vegetarian
*Indian

-------- ------------ --------------------------------
1 1/4 pounds boiled potatoes -- peeled and mashed
1/4 cup cornstarch
1/4 cup rice flour
salt -- to taste
***FOR THE GREEN PEA FILLING***
3/8 cup oil
1/2 teaspoon cumin seeds oil
2/3 cup frozen green peas -- blanched
1/2 teaspoon chile powder
4 green chiles -- chopped fine
1/2 cup coriander leaves -- chopped fine
1 inch piece ginger -- julienne
salt -- to taste

Add cornstarch, rice flour and salt to the mashed potatoes and mix well. Heat a little oil and
season with cumin seeds. When they crackle, add green peas and all the remaining
ingredients. Cook for a while and remove from heat.

Divide the mashed potato into lemon sized portions. Roll into cup shapes and put a little
green pea filling into each. Close the cups and shape into patties.

Shallow fry in oil on a hot tawa over medium heat until brown. Serve hot with mint chutney.

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Aloo Methi

Recipe By :
Categories : Potatoes Cheese And Eggs
Vegetarian *Indian

-------- ------------ --------------------------------
2 medium sized potato peeled and cut into small -- up to 3
-- pieces

1 clove garlic chopped
1/2 teaspoon zeera
2 whole red chiles
salt to taste
1/4 teaspoon haldi powder
1 teaspoon methi seeds
2 tablespoons oil
1 medium tomato -- chopped

In oil fry the pieces of garlic till they start to turn brown. Add zeera and red chili. When
brown add the chopped tomato and rest of the spices. When soft add the potato. When the
potatoes are half done add methi and cook till water dries. Cook throughout on low heat.

------------------


Aloo Methi - Potatoes With Fenugreek Leaves - N. India

Recipe By : Indian Regional Cooking by Sumana Ray
Appetizers *Indian
Potatoes

-------- ------------ --------------------------------
1 pound potatoes -- washed and peeled
-- cut into 3/4" cubes
1/2 cup fresh fenugreek leaves -- or 1 tbsp dried
-- fen.
3 tablespoons ghee
1 teaspoon salt

If you are using fresh fenugreek, remove tough lower stalk, wash thoroughly and chop finely.
If you are using dried, soak in water 20-25 minutes, gently squeeze water out and chop leaves.
Remove any tough stalks. Heat ghee in large skillet. Add potatoes and stirring constantly, fry
for about 3-5 minutes. To potatoes add turmeric, cumin, chili and salt; mix and cook for a
minute. Add fenugreek leaves and mix with potatoes. Lower heat, cover and stirring
occasionally cook for about 20 minutes, until potatoes are tender. Add 1-2 tbsp of water if
necessary.

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Aloo Palak

Recipe By :
*Indian Potatoes

-------- ------------ --------------------------------
3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1 1 inch piece ginger
1 teaspoon lemon juice
1/2 teaspoon wheat or other flour
1 teaspoon red chilli powder
1 teaspoon cinnamon-clove powder
2 pinches asafoetida
1/2 tablespoon butter
4 tablespoons ghee
salt to taste

Put the washed spinach in a pan, add very little water (just a sprinkle)
and a pinch of salt.

Cover and boil over a high flame for 2 minutes. Cool quickly, or hold
under running water in a colander.

Put in a mixie, add green chilli and run for a minute. Keep slightly
coarse, do not make very smooth.

Keep aside.

Cut the potatoes into big pieces. Heat ghee and fry potatoes till light
brown.

Drain the potatoes, keep aside.

In the same hot ghee add the cumin seeds.

Add the ginger, onions and fry till very tender.

Add the tomato and further fry for two minutes.

Add all the dry masalas and fry till ghee separates.

Add spinach and potatoes.

When it resumes a boil sprinkle the flour and stir well. Boil for 2-3
minutes. Add lemon juice

Just before serving heat butter in a tiny saucepan and add the asafoetida.

Pour over the vegetable and mix gently.

Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the
above dish, instead of potatoes.


Makes for: 6

Shelf life: Best fresh

------------------


Aloo Paratha

Recipe By :
Categories : Breads Potatoes
Vegetarian *Indian

-------- ------------ --------------------------------
2 1/8 cups whole wheat flour -- (atta)
4 large potatoes -- (aloo)
1/2 cup butter
1 teaspoon cumin
1 teaspoon ginger paste
4 teaspoons coriander leaves -- finely chopped
salt -- to taste

1. Boil potatoes, peel and mash them. Add ginger, cumin, salt and coriander leaves and mix
well.

2. In flour, add 2 tsp. butter and sufficient amount of water (about 1.25 cup) and make it into
dough -- like bread dough (basically add enough water to form the dough into a ball).

3. The dough is made into small balls and the balls are flattened (not rolled, just flattened
between the hands). The potato mixture from step 1 is also made into balls, about the same
size as the dough balls, and placed on top of the flattened ball of dough. The dough is then
shaped around this top ball so that you're left with a dough ball again, but with the mashed
potato mixture at its center.

Carefully roll the dough, until it is thinly spread with the potato mixture until inside the
center. The thickness should be roughly equal to half the thickness of pita bread or about one
and a half times the thickness of a tortilla (it's surface area should be about that of a tortilla).

In a wide non-stick pan on medium heat add a 3-4 teaspoons of butter and place the rolled
dough inside. When small bubbles start appearing on the surface, turn it over and cook for a
few more minutes. Then turn it over again and add about 2 tsp. of butter. Do this until both
sides of the rolled dough are golden brown. An Aloo Paratha is ready!

It tastes especially good served with sour cream or plain yogurt and sliced onions.

------------------


Aloo Paratha (Stuffed Layered Bread)

Categories : Breads Potatoes

Vegetarian *Indian

-------- ------------ --------------------------------
***FILLING***
1 pound potatoes -- boiled and mashed
1 small onion -- finely chopped
2 green chiles -- (optional), finely
-- chopped
1 tablespoon chopped coriander leaves
3/4 teaspoon salt
3/4 teaspoon ground roasted cumin
***DOUGH***
350 grams plain flour
1/2 teaspoon salt
4 tablespoons oil
3/4 cup hot water
ghee -- for frying

1. To make the filling, mix all the ingredients together and set aside.

2. To make the dough, sieve the flour and salt together. Rub in the oil. Add enough water to
form a stiff dough. Knead for about 10 minutes until you have a smooth dough. Divide into
20 balls.

3. Roll out two balls into 10cm/ 4 inch rounds each. Place about 2 tbsp. of the filling on one
of the rounds and spread it evenly. Place the other round over the filling, sealing the edges
with a little water.

4. Roll out gently into 10cm/ 7 inch rounds, taking care that no filling comes out. Roll out all
the parathas in a similar manner.

5. Heat a frying pan over medium heat. Place a paratha in the frying pan and cook for about
1 minute until brown. Turn and cook the other side.

6. Add 2 tsp. ghee and cook for 2-3 minutes until golden brown. Turn and cook the other
side, adding more ghee if required. Make all the parathas in the same way. Serve warm.

------------------


Aloo Puri Chaat (potato Chaat)

Recipe By :

Categories : Snacks East Indian
Appetizers *Indian
Potatoes

-------- ------------ --------------------------------
***FOR THE PURIS (MAKES ABOUT 20-25)*** -- (makes about 20-25):
1/2 cup plain white flour
1/2 cup wheat flour
1/2 teaspoon salt
2 tablespoons oil
oil -- for deep-frying
***FOR THE CHAAT***
2 medium boiled potatoes -- chopped
4 tablespoons chaat masala
2 tablespoons finely chopped coriander
1 cup yogurt
salt -- to taste
1/4 cup finely chopped onion
tamarind & date chutney *
***FOR THE GREEN CHUTNEY***
3/4 cup chopped coriander leaves
2 cloves garlic
1 green chillies -- (to 2)
salt -- to taste
2 tablespoons lemon juice
1 tablespoon desicated coconut -- (not sweet)

Aloo puri is a spicy sweet hot and sour dish which is extremly popular with who ever eats it!
Its 'finger licking good' as they say! This receipe uses chaat masala. This is available from
most Indian grocers.

For the Puris:

Make a dough which is firm but elastic (like pizza dough) break into usable chunks. The
easiest way is to roll out a big circle like a chappati and using a small round pastry cutter or a
jar lid cut the circles the puris are usually tiny bite size circles, deep fry until golden brown.

For the Green Chutney:

Put all the ingredients into a processor and process! Should turn into a paste if its too dry add
a little water to make chutney.

Take the potatoes chop roughly sprinkle with some of the chaat masala and corinder leaves
and mix. Take the bowl you are going to serve in and arrange some puris inside. Place a little
of the potatoe mix on each of them. Sprinkle some of the chopped onion, take some of the
yogurt and pour on top, add some tamarind and date chutney and some green chutney on top
of that, sprinkle with chaat masala, and a little salt if you wish and serve.

*(see recipe for Petis)

------------------


Aloo Saag (spinach & Potato Stew)

Recipe By :
Appetizers *Indian
Potatoes

-------- ------------ --------------------------------
1 pound fresh spinach
3 medium new potatoes -- (about 1 lb) -
-- peeled, cut in 1"
-- cubes
1/4 cup oil or clarified butter
2 teaspoons mustard seeds
1 large onion -- (about 1 1/2 c),
-- thinly sliced
2 large garlic cloves -- peeled and crushed
1 teaspoon ground coriander seed
1 teaspoon paprika
1/4 teaspoon ground cardamom seed
1 tablespoon peeled & minced fresh ginger
1 teaspoon ground black pepper
salt -- to taste

Chop spinach coarsely, place in a colander in the sink, and wash very well in lukewarm water.
Place clean spinach in a large pot. Add potatoes to the spinach, cover with warm water, and
bring to a boil over high heat. Lower the heat to a simmer, and cook about 12 minutes, until
the potatoes are tender.

Meanwhile heat the oil or clarified butter in another large, deep saucepan. Add the mustard
seeds and cook them until they start to hop and pop. Add sliced onion and garlic and saute
quickly over fairly high heat until translucent, stirring often. Add all the spices except salt
and saute a minute more. Remove from heat.

When the potato mixture is tender, drain it in a colander over the sink. Reheat the onion and
spice mixture, add the potato-spinach mixture, and gently stir to blend. Taste and add salt as
desired. Simmer over low heat about 10 minutes, until the mixture is fairly dry and the spices
have been absorbed by the vegetables.

------------------


Aloo Samosa

Recipe By :
Categories : Samosas Snacks
Potatoes Vegetarian
*Indian

-------- ------------ --------------------------------
***PASTRY***
225 grams flour
50 grams ghee or clarified butter
1/2 teaspoon salt
1/2 teaspoon caraway seeds or ajwain
75 milliliters warm water
***FILLING***
2 tablespoons oil
1 1/2 cm ginger -- grated fine
1 teaspoon garam masala powder
2 cups boiled -- peeled small
-- potatoes, diced
1 teaspoon mango powder
1 1/2 teaspoons cumin powder
1 teaspoon chile powder
salt -- to taste
1/2 cup green peas -
(boiled in water with a little salt)
2 green chiles -- deseeded and

-- chopped
1/2 cup coriander leaves -- chopped
1 tablespoon lemon juice
oil -- for deep-frying

To prepare the filling: Heat the oil over medium heat. Add the cumin seeds. When they
sizzle, add the coriander, red chile, cumin and mango powders. Add the ginger and green
chiles.

After a few seconds, add the potatoes and the peas. Add the garam masala, lemon juice, salt
and mix well. Taste and adjust seasoning.

Cover and cook for 1-2 minutes. Remove from heat and allow to cool.

Add the chopped coriander and mix well.

Stir in the garam masala powder, green chiles. Remove from heat and add the lemon juice.
Cool thoroughly and mix in the coriander leaves.

To prepare the pastry: Add the ghee, caraway seeds and salt to the flour. Rub in well. Add
enough warm water to mix a soft dough. Knead until the dough feels soft to the touch. Fill
these cones with the prepared filling, leaving about 1/2 cm. border on the top of the cone.
Now moisten the top edges and press them hard together.

Deep fry the samosas in hot oil over medium heat until they are golden brown and drain on
absorbent paper.

------------------


Aloo Tikki

Recipe By :
Vegetarian *Indian

-------- ------------ --------------------------------
1 1/8 pounds boiled potatoes -- peeled and mashed
3 tablespoons cornstarch
1/2 cup green peas -- boiled
1/2 lemon -- juice of
1 teaspoon cumin powder
salt -- to taste

oil -- for frying

Mix all the ingredients well, except the oil. Divide into 12 equal portions and make balls.
Flatten each between the palms into discs.

Heat oil in a fry pan and shallow fry over medium heat until golden brown and crisp on both
sides.

Drain and pat dry on absorbent paper. Serve hot.

------------------


Aloo-ki-tikiya (potato Patties)

Recipe By :
*Indian Potatoes

-------- ------------ --------------------------------
6 medium potatoes
3 tablespoons yellow split peas -- (the kind available
-- in supermarkets),
-- soaked
overnight in 1 cup cold water and 1/2
-- teaspoon salt
3 teaspoons salt
2 tablespoons oil plus oil for frying patties
5 fenugreek seeds
2 tablespoons chopped onion
3 tablespoons chopped cilantro
1 fresh hot green chili -- finely sliced

Two hours before dinner, boil the potatoes in their jackets. While potatoes are boiling, drain
split. Then boil them in a pot with 3 cups water and 1/2 teaspoon salt for 15 minutes.
Remove from heat and drain in a colander, shaking to get out as much water as you can, and
put peas in bowl. Cover the bowl. In a skillet heat 2 tablespoons oil over medium flame.
When very hot, add the fenugreek seeds, and when they begin to change color (5 to 10
seconds), put in the onions, continuing to fry about 2 minutes until the onins begin to turn

brown at the edges. Add the parsley and green chili, and stir another 2 to 3 minutes. Next,
put in the drained split peas and 1/2 teaspoon salt.

Keep stirring and cook for about 5 minutes, until all the water has evaporated and teh mixture
in teh skillet seems to become one lump. Cover and set aside. Peel and mash potatoes with a
fork or hand masher. (Do not use an electirc mixer. Don't add butter.) A few lumps will
remain, but don't worry-just get the potatoes as smooth as you can. Add 2 teaspoons salt and
mix thoroughly. To form patties: Divide the mashed potatoes into 12 balls. Divide the split
peas mixture into 12 portions. Flatten each potato ball on the plam of your hand, put a portion
of the split pea stuffing in the center of it, and cover the stuffing with the mashed potato by
bringing the outer circumference to the center. Make a ball again. Flatten it gently to have a
patty about 3 inches in diameter.

Make all the patties this way, covering them on a platter if you are not going to be eating
soon. (You can prepare this much of the recipe from a few hours to a day ahead.) Cook in a
heavy bottomed skillet, put do not crowd. Use only enough oil to coat the bottom of the
skillet, and heat over medium-low flame. Add a few patties and cook them slowly-about 8 to
10 minutes on each side. When one side turns golden, carefully flip it without breaking the
hard crust, add another teaspoon of oil, swirling it around. Fry this side for 8 to 10 minutes
also, until it has formed a crust.

If browning too quickly, turn down heat. Note: since these should be served hot, you could
use two skillets. to serve: serve hot with Tomato Tamarind Chutney, or Fresh Green Chutney
with Coriander and Yogurt.

Makes 12 patties

------------------


Alu Bhaji (Savoury Fried Potatoes)

Categories : Potatoes Vegetables
Appetizers *Indian

-------- ------------ --------------------------------

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