Indian Recepies

Mango Kulfi - Indian ice cream

Yield: 6 servings

1 tb Unflavored gelatin
3 tb Water
4 Ripe mangoes
1/2 c Sugar
1 tb Lemon juice
1 1/2 c Whipping cream, whipped stiff
Shelled roasted pistachios ground

Mango Kulfi is a delightful Indian ice cream. Although it does not have a custard base it does have a soft, creamy texture. You don't even need and electric ice cream gizmo to make it! Kulfi is usually molded into individual portions and garnished with lots of ground roasted pistachio nuts.
Place water in a small saucepan; sprinkle with gelatin. Allow to soften for five minutes; cook over low heat until dissolved. Peel and pit mangoes. Puree flesh in a blender or food processor. You should have 3-1/2 cups puree. Place mango in a large bowl; add sugar, lemon juice and dissolved gelatin. Stir until the sugar dissolves. Fold whipped cream into mango mixture. Place bowl in freezer until mixture is half frozen; about one hour. Remove from freezer; beat until smooth. Pack into individual bowls or molds; return to freezer and freeze until about half frozen but still creamy. Garnish with plenty or ground roasted pistachio nuts. Makes 6 1 cup molds

SIMPLE EGG CURRY

INGREDIENTS:
4 eggs
2 oz butter
1 large onion, finely sliced
2 tsp curry powder
1/4 tsp ground ginger
1/4 green pepper, seeded and chopped
salt
1 tbsp lemon juice, or 1 dessertspoon lime juice
1/2 pint water

METHOD:
Hard-boil the eggs, shell and halve them. Heat the butter and fry the onion until lightly browned. Add the spices and cook gently for 1 - 2 minutes, then stir in the chopped green pepper and 1/4 teaspoon salt. Add the water, blend in and stir until the sauce has thickened. Add the lemon or lime juice and put in the eggs, cut surface down. Spoon the sauce over them and leave about 10 minutes for the eggs to heat through before serving. Serve with freshly boiled rice.

GREEN CHICKEN CURRY

INGREDIENTS:
1 cup sliced chicken breast
2 cups coconut milk
2 tbsp green curry paste
2 green chillies, cut longways
2 tbsp fish sauce
2 tbsp vegetable sauce
1 cup frozen baby beans

METHOD:
Stir-fry green curry paste for 1 minute. Add chicken and fish sauce. Fry
until cooked, add coconut milk, bring to the boil. Add beans and chilli. Serve.
Serves 4

Indian Pudding

1 qt. milk
1 Tbsp. pearl tapioca
2 Tbsp. cornmeal
1/2 cup molasses
1/2 cup sugar
1 egg
Salt

Combine all. Bake slowly at 300 degrees for 2 hours. Serve with whip cream.

Sharifa's West Indian Coco Bread

1 cup granulated sugar
1 cup warm (105-110*F) water
4 packages active dry yeast
8 cups all-purpose flour
3 sticks butter or margarine, at room temperature
4 large eggs, beaten
Grated meat of 1 coconut
1/4 teaspoon vanilla essence or vanilla extract (try ethnicgrocer.com for essence)
2 teaspoons salt

In a large bowl, dissolve the sugar in the warm water. Add the yeast, mix, and set aside for a few minutes, until foamy. (If the yeast doesn't bubble up, discard the mixture and start again with fresh ingredients.) Stir 3 cups of the flour into the yeast mixture and mix until smooth. In a medium bowl, cream together the butter, eggs, coconut, essence or extract, and salt until smooth. Add to the yeast and flour mixture and beat until the dough is smooth. One cup at a time, add the remaining 5 cups of flour, and mix until the dough is stiff and pulls away from the bowl. Begin kneading the dough in the bowl, then turn out onto a lightly floured board. Knead until the dough is elastic and smooth, 5 to 10 minutes, adding more flour if necessary. Place the dough in a lightly greased bowl, cover with a towel, and set aside to rise until double in size; 1 hour. Remove the dough from the bowl and divide in half. Shape into 2 loaf shapes. Cover the loaves with a towel and set aside to rise a bit, 30 minutes.
Meanwhile, preheat the oven to 350*F. Place the loaves on a baking sheet or baking tiles and bake until golden brown, about 1 hour. Cool on a wire rack.

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