Spiced Seeds
You can so this with almost any edible seeds.
2 cups squash or pumpkin seeds
Olive oil for the pan
4 tsps. Black pepper
4 tbs. coarse salt
3 tsps. Curry powder
2 tsps. Paprika
1 tsps. Ground cardamom
Preheat oven to 350 degrees F.
1. Spread the seeds on a cookie sheet liberally covered with olive oil.
2. Bake for 15-20 minutes or until the seeds turn golden.
3. Toss the remaining ingredients in a large bowl and combine them with the seeds.
4. Serve at room temperature.
Serves 6
Shahi mutton
Ingredients
1/2 tsp Kashmiri chilli
1 tsp salt
1 cinnamon stick
1kg mutton, cubed
1 tsp ground cardamom
1 1/4 cups cream
2 tbsp ginger, chopped and peeled
2 tsp cumin seeds
2/3 cup vegetable oil
3 onions, chopped
5 tbsp almonds, blanched
6 tbsp water
6 whole cloves
8 cloves garlic, peeled
Method
In a blender or food processor, combine garlic, water, almonds and ginger and make a smooth paste. Keep aside.
In a pan or a pressure cooker heat oil and add cardamom, whole cloves and cinnamon stick. Stir and then add chopped onions and cook till they are light brown. Lower flame and add the paste. Fry, stirring for a couple of minutes, add the meat and fry five to 10 minutes. Now add about two cups of water, cumin seeds, Kashmiri pepper and salt. Mix well, cover and cook at medium heat till the meat is tender. About half way through the cooking, lower the flame and add cream. Mix well, cover and cook till the meat is tender and the oil comes on top.
A few drops of korma essence can be added to enhance the flavour. Serve hot with naan or rice.
Teesryo - Indian Steamed Curried Clams
2 tablespoons butter
2 tablespoons vegetable oil
2 large onions; cut into thin rings
2 small fresh hot chilies; cut into thin rings
1 tablespoon grated fresh ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1/4 teaspoon cayenne
1/3 cup shredded fresh coconut
1/4 cup fresh lemon juice
1/2 teaspoon minced fresh cilantro
1/2 teaspoon sugar
salt to taste
6 dozen small clams; well scrubbed cilantro sprigs and lemon slices; for garnish
Over a high flame, heat the butter and oil together in a large heavy pan or wok with a tight fitting lid. Add the onions and fresh chilies and saute until the onions are translucent but not browned. Add the next 9 ingredients and toss the onions and chilies for about 2 minutes. Reduce the heat to a simmer and add the sugar and salt to taste. Add the clams and cover with a tight fitting lid. Steam for 8 to 10 minutes or until the clams open.
With a slotted spoon, remove the clams to a deep serving dish. Turn up the flame and, stirring briskly, cook the juices in the pan for about 1 minute. Pour over the clams.
Serving Ideas : Garnish with cilantro & lemon and serve immediately.
Dried Fig Jam
28 oz Dried figs (used both
-homemade and commercial) 5 c ;Water
1/2 c Fresh lemon juice
3 c Sugar
Seeds from juiced lemons 1 ts Ground cardamom
1 tb Dark rum
Place figs in 4 qt pot. Add all water, cover pot, bring to a boil and remove pot from heat. Let the pot of figs sit for at least an hour to plump them. Remove figs from the dark water with a slotted spoon. Reserve the water. Cut stems off figs with scissors and chop figs medium coarse by hand or in a processor. Add lemon juice and sugar to the fig water. Set water to a second boil, then reduce heat and let simmer for 5-10 minutes. Tie up seeds into a cheesecloth bundle and drop in fig water. Drop the chopped figs into the fig water. Bring fig jam to another boil, then let simmer for 15-20 minutes. Jam should be slightly thickened. Remove from heat. Take out the cheesecloth bag. Stir in the rum and cardamom well. Ladle into 1 pint jars (1/2 pint works, too), leaving 1/4″ headspace. Seal jars according to manufacturer’s instructions. Process jars for 15 minutes in a boiling water bath. Yield: About 4 pints.