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COLLECTION: Indian Recipes (2 of 2)

Make COLLECTION: Indian Recipes (2 of 2) at home with Cider Vinegar, Vegetable Oil, Onion Thinly Sliced, Red Pepper, and Hot Water. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/4 cup
• 1/2 cup
• 3 cup
• 1 1/2 tsp
• 2 1/2 cup
• 1/4 cup
• 4 clove
• 3/4 cup
• 8 clove
• 4 clove
• 2 cup
• 4 clove
• 3/4 cup
• 1/2 cup
• 1 stick
• 4 cup
• 4 1/2 cup
• 3/4 cup
• 2 oz
• 1 cup
• 1/2 cup
• 4 cup
• 1/2 cup
• 2 cup
• 2 cup
• 1 1/2 cup
• 1/2 stick
• 1/2 cup
• 1 1/2 cup
• 3 1/2 cup
• 3/4 cup
• 2 cup
• 2 cup
• 1 cup
• 2 tsp
• 1 1/2 cup
• 3 cup
• 1 can
• 12

Method (preview)

1. 1

   Place lamb and the bones in a non-metallic bowl with the four tablespoons of oil, the vinegar, tamarind pulp, and salt.

2. 2

   Let it marinate at room temperature for eight hours or, refrigerated, for 24 hours.

3. 3

   Heat the one-half cup of vegetable oil in a large enamel coated skillet over medium-high heat.

4. 4

   Add the onions and saute until they are caramel brown, stirring constantly to prevent burning.

5. 5

   Add the puree.

6. 6

   Reduce the heat and add ground cumin, ground mustard, turmeric, red pepper, and paprika.

7. 7

   When the spices begin to sizzle and turn dark, in about 15 seconds, add the lamb and bones.

8. 8

   Cook until slightly seared (about ten minutes).

9. 9

   Add the water and bring to a boil, then lower the heat and simmer, partially covered, until the meat is very tender (about thirty minutes).

10. 10

    Pick out and discard bones. Serve over rice.

11. 11

    To mix with meat

12. 12

    Heat the water and add the meat, onions, ginger, garlic, salt and pepper.

13. 13

    Pressure cook for 10 minutes at 15 psi (or 25 min over low heat.

14. 14

    Reduce pressure and drain half the liquid.

15. 15

    Add the besan (or 1/2 c soaked lentils) and cook for 10 minutes.

16. 16

    Knead or grind until slightly sticky, mix in egg yolk, Garam Masala and yogurt and knead well.

17. 17

    Heat ghee, fry the onions to a golden brown, add garlic, ginger, tomatoes and yogurt and fry well until the Masala is a paste.

18. 18

    Add water to the mix if necessary.

19. 19

    Add the green sprigs of onion, 1 1/2 c water and cook for 10 minutes covered.

20. 20

    When curry is ready, pour into a serving dish, cut the koftas in half and arrange over the curry.

21. 21

    Cover and bake at 250 $F^\circ$ for 15-20 minutes.

22. 22

    Make Masala with onions, ginger, and tomatoes as in chicken curry, etc.

23. 23

    Add the vinegar and Vindaloo paste and cook for 2 minutes.

24. 24

    Add the pork and pressure cook for 20 minutes, or in a heavy pot for 1 1/2 hours, until the pieces are tender.

25. 25

    Cube potatoes, add and cook the potato pieces coated in the liquid.

26. 26

    Boil down the amount of water (30 minutes) while the potatoes cook.

27. 27

    Clean, wash and dry mutton.

28. 28

    Blend coriander seeds, 1 onion, almonds and garlic.

29. 29

    Marinade the mutton in above mixture for 2 hrs.

30. 30

    Heat oil and fry the remaining thinly sliced onion.

31. 31

    Keep aside.

32. 32

    Add the mutton and fry until the liquid dries up.

33. 33

    Add 3/4 c hot water and simmer until the meat is almost done ( 3/4 cooked) OR pressure cook at 15 psi for 20 minutes.

34. 34

    Reduce pressure.

35. 35

    Add salt and pepper.

36. 36

    Uncover and dry the liquid. Add beaten yogurt and fry until it leaves oil. Add fried ground onion.

37. 37

    Beat the cream.

38. 38

    Add soaked or ground saffron.

39. 39

    Mix it with the cooked mutton.

40. 40

    Add Garam Masala and bake at 250 deg F for 1/2 hour.

41. 41

    Serve garnished with chopped coriander leaves.

42. 42

    Melt butter in a 4 qt pot.

43. 43

    Break vermicelli into 3" pieces.

44. 44

    Over low heat stir vermicelli into butter until it turns light brown.

45. 45

    Pour in the milk and stir over medium heat until it boils.

46. 46

    Put in the raisins, almonds and sugar.

47. 47

    Continue to cook under low heat for 10 minutes.

48. 48

    Add whipping cream and continue to cook for a couple of minutes.

49. 49

    Remove from heat and, when cool, chill in the refrigerator before serving

50. 50

    Blanch (optional) and shred nuts.

51. 51

    Mix rice flour into the milk and mix until smooth.

52. 52

    Cook over medium heat until a creamy consistency is achieved (20-30 minutes?).

53. 53

    Simmer and add sugar and stir for 2-3 minutes more.

54. 54

    Cool (in refrigerator for 30 minute) add the rose water, almonds and pistachios (maybe before it cools). Pour into individual dishes and serve.

55. 55

    Melt shortening in a pan. Turn down heat and add cardamom and Besan.

56. 56

    Fry, stirring constantly to prevent burning until it has changed to a brown color and smells done. (Test: a few drops of water sprinkled on it sputters instantly).

57. 57

    Turn off the heat and stir in the sugar. Spread 1/2" thick onto a platter. Cut into diamond shapes after it has cooled down.