Yield: 21 servings
|3 eaches||Oz/75g/1/2 cup Dried Tamarind|
|8 fluid ounce||Oz/225 ml/1 cup Water|
|1 each||Soak the Tamrind in water for about 30 minutes.|
|2 eaches||Squeeze well to draw out all the pulp. Strain and use a srequired|
(By adjusting the amount of water you can change the consistency) ONION MIXTURE ============= 2 ea Large Onions 3 ea Tomatoes 1-½ in/3½ cm Root Ginger 5 ea Garlic Cloves 3-4 ea Green Chillis 4 tb White Vinegar Blend all the ingredients together until you have a smooth paste. Pour into an airtight bottle and keep in the refrigerator until needed. It will keep for up to 2 weeks.
DAHI/YOGHURT ============ 2 pts/1.15 litres/5 cups Sugar 2-½ tbs.
Yoghurt 1. Bring the milk to the boil, stirring constantly. Remove from the heat. Let it cool so it just feels warm. 2. Place the Yoghurt in a large bowl and whisk until smooth. Slowly add in the lukewarm milk and stir GENTLY. Cover the bowl and leave in a warm place overnight. Chill. ROASTED CUMIN ============= 2 tbs Whole Cumin Seeds 1. Place the cumin seeds in a small pan over a medium heat and dry roast them, stirring constantly. The seeds will turn a few shades darker. (Take care not to burn them) 2. Cool and grind. Store in a spice bottle until required. Coriander seeds and dried chillis can be roasted and ground in a similar manner and stored. PANIR/HOME MADE COTTAGE CHEESE ============================== 6 pints/3½ litres/15 cups Milk 7 fl.oz/20 ml/scant cup Warm Water 3 fl.oz/75 ml/⅜ cup White Vinegar 1. Bring to the milk to a boil, stirring constantly, over high heat. Remove from heat. 2. Combine the water and vinegar. 3. Slowly add the vinegar solution to the boiled milk.
As soon as the milk curdles do not add any more. 4. Put 3 to 4 layers of cheesecloth on a sieve and strain the curdled milk. Tie up the ends of the cheesecloth and squeeze out as much liquid as possible.
Hang it up to drain throughly. Use in savoury and sweet dishes. Makes 21 oz/575 g/3-½ cups Panir. GARAM MASALA ============ 3 tb Cardamom Seeds 3 X 1 in/2½ cm Cinnamon Sticks ½ tbs Cumin Seeds ½ tsp Black Pepeprcorns ½ tsp Cloves ¼ Of A Nutmeg Grind all the spices together until they are finely ground. Store in a spice bottle until required. (The ingredients may be added in different proportions to suit individual taste) GHEE/CLARIFIED BUTTER ===================== 1 lb/ 450g Unsalted Butter 1. Heat the butter in a saucepan over a low heat. Let it simmerfor 15-20 minutes until all the white residue turns golden and settles at the bottom. 2. Remove from the heat, strain and cool. 3. Pour into an airtight bottle and store in a cool place. ============================================================= From: Indian Vegetarian Cooking by Sumana Ray Posted By: Sam Lefkowitz From the logbooks of Capt. Lefkowitz - S.S.Meine Kind Submitted By SHARON STEVENS On 03-29-95