Ladies and Gentlemen these recipes have been put together painstakingly for you to enjoy. It is a collection from all over India and from some of the top Indian chefs and restaurants. You may also find that a few of the recipes are duplicated. The reason for this is that in some areas they prepare the same dish differently. You don’t have to stick to the recipe but change them to make them hotter or milder. Swap chicken for fish and so on. Add things you like and take away things you don’t like. You can always add meat to any of the vegetarian dishes. I have also given you a list of terms used in Indian cooking in case the recipe that you want to use has terms that you have never heard of. Above all please remember that Indian food is not always curry and is not flaming hot. There are some very nice mild tasting dishes and not to mention the Indian deserts and drinks listed in here as well.
1Cup of butter
Melt the butter in a small heavy bottomed saucepan on low heat. Increase the heat to simmer and let it brown, about 10 minutes or so, or until the milk solids on the bottom of the pan will start to brown. Do not let them burn.
Remove from the heat and cool. Skim the foam from the surface and carefully drain the ghee into a glass jar, leaving the solids behind. Use in recipes and store rest in refrigerator for later use.
Cinnamon Sticks 5 (3 in.) sticks cardamom pods 1 cup cumin seeds 1/2 cup black pepper 1/2 cup cloves 1/2 cup coriander seeds 1/2 cup Coconut – grated (opt.) 1/4 cup
Dry the ingredients in an oven. Do not let them turn brown. Remove the seeds from the cardamom pods. Pound cinnamon stick into smaller size. Combine ingredients until they are well mixed and blend at high speed for 2 or 3 min’s. Till completely pulverized.