By Vijay Madavan
An advent to the cooking of India that includes such conventional recipes as lamb kebabs, yogurt fowl, pumpkin curry, and apple chutney. additionally comprises details at the geography, customs, and other people of India.
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Extra resources for Cooking the Indian Way: To Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
2. Preheat broiler. Lightly grease 12 skewers with the melted butter. Wet hands slightly and shape small pieces of meat mixture into oblong shapes around skewers, about two on each skewer. 3. Line the bottom of a broiler pan with aluminum foil. Place skewers across broiler pan. 4. Place broiler pan in oven about 6 inches from heat. Broil kebabs for about 5 minutes, or until well browned. Turn skewers and broil kebabs for an additional 4 minutes. 5. Place skewers on a platter and serve. To remove the skin, hold a chicken piece in one hand and pull hard on the loose skin with the other hand.
3. Add potatoes and water, lower heat, and simmer about 20 minutes, or until potatoes are tender and liquid has cooked off. 4. Add chili, tomatoes, and peas and stir to combine. Cook for about 5 minutes to heat through. 5. Remove skillet from heat. Remove cardamom pods and cinnamon stick from skillet. Garnish kheema with coriander leaves and serve steaming hot. Preparation time: 15 to 20 minutes Cooking time: 45 minutes Serves 6 to 8 33 Garam Masala ø c. cumin seeds 1. Preheat oven to 200°F. Roast all ingredients except ginger in an ungreased 9 ϫ 13-inch baking pan on bottom oven rack for 30 minutes.
Ground coriander 1 c. basmati or other long-grain rice, rinsed and well-drained ¥ tsp. salt 2 c. boiling water 1 tbsp. butter or margarine ø c. raisins 2 tbsp. blanched slivered almonds or cashews 1. In a large frying pan, heat oil over medium-high heat. Add onion and cook about 5 minutes, or until soft. 2. Add spices. Reduce heat to mediumlow and cook for 1 minute. Stir in rice and fry until coated with oil. 3. Add salt and 2 c. boiling water and bring mixture to a boil over medium heat. 4. When rice begins to boil, cover pan, reduce heat to low, and cook about 20–25 minutes, or until all water is absorbed and rice is tender.