Here are the recipes I have received so far:
Chicken Tikka Masala
Prep time: 30 mins. Cook time: 50 mins. Ready to eat: 2 hours 20 minutes.
Makes 4 servings. (All 5 of us eat this and have a little left over)
1 cup yogurt (plain)
1 Tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper (we only do 1)
2 teaspoons freshly ground black pepper
1 Tablespoon minced fresh ginger (we do powder)
4 teaspoons salt or to taste
3 boneless skinless chicken breasts cut into bite size pieces
Put all of this into a large bowl, mixed together, cover and let sit in the
refrigerator for 1 hour. ( I will make this the day before and let it sit until
I’m ready the next day)
the recipe calls for putting the chicken onto skewers and grilling them but
I just put the whole thing into a large frying pan and cook it until the chicken
is cooked through.
While the chicken is cooking make the sauce
1 Tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped (we do half of one)
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt or to taste
1 (8 oz) can tomato sauce
1 cup heavy cream (we use half and half)
simmer the sauce over medium heat until sauce thicken about 20 minutes, add
cooked chicken and simmer for 10 minutes.
Tandoori Bread or Naan
3 cups all-purpose flour
3/4 cup nonfat plain yogurt
1/2 teaspoon active dry yeast
1 teaspoon sugar
1/2 cup lukewarm water
1 Tablespoon vegetable oil
Mix together for a dough. kneed until smooth and resembles yeast bread
dough. Put it into a bowl, coat it evenly with oil and knead a few times. Cover
with a lid and let the dough rise for 3 to 4 hours. Divide the dough into 12
equal portions. roll each portion between the palms of your hands to make a
smooth ball.
Preheat the broiler. Using a lightly oiled surface and rolling pin, roll
out each ball to an oval about 1/4 inch thick.
Place 3 to 4 naans on a lightly greased baking sheet. Broil in the middle
of the oven for 2 to 3 minutes, until they slightly puff and are lightly
browned. Turn over and broil for 1 to 2 minutes. (Do not overcook the naan,
because they will become dry) you can store in an airtight container once they
are cooled.
(I’ve seen these in the grocery store if you just want to buy them)
Fruit Curry
Ingredients:
2 onions
2 tomatoes
1 orange
1 banana
1 green pepper
3 T. butter
2 T. sunflower seeds
¼ cup raisins
½ tsp salt
¼ tsp curry powder
2 cups cooked rice
Instructions
1. Peel and cut into pieces onions, tomatoes, orange and banana. Chop green pepper
2. Melt butter in frying pan.
Add onions and pepper and stir until soft. Add tomatoes, orange, banana, sunflower seeds, raisins, salt and curry powder.
Cook, stirring for 5 minutes
3. Stir in cooked rice and simmer 5 minutes, stirring
constantly.
Makes 4-6 servings
Yield: 8 portions
Peel 4 CALIFORNIA ORANGES (thick skinned), cut in 1 inch slices then
in 1/2-inch squares.
Add: 1 cup CHOPPED DATES
1/2 cup CHOPPED PEANUTS
1/3 cup APRICOT BRANDY or CURACAO. (We skipped this step)
Blend all together.
Divide 1 cup MOIST SHREDDED COCONUT into 8 dessert sauce dishes (2
Tbs. or 1 oz. each).
Makea hole in the center of the coconut so that it forms a rim.
Fillcenters with ORANGES CONGO, dividing above mixture evenly.
Addmore brandy or orange juice if the mixture is not moist enough.
If you need a dessert in a hurry, prepare this dessert with canned mandarin
oranges.
Another variation is to stuff baked apples with the above mixture when they
are about half done.
Byars, Betsy Cromer.
