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Old 11-08-2004, 11:58 PM   #11
 
Join Date: Sep 2004
Location: USA
Posts: 2,394
Tomato chutney:

3 tomatoes
1 Onion
4 Green chiles
1/2 tsp oil

Saute the green chiles and coarsely chopped onions till onions are translucent. add tomatoes and saute till well cooked. Cool and grind. Season to your liking.

variations:

1. garlic, garlic ...garlic
2. a few sprigs of coriander

Onion Chutney:

saute onions and green chiles and ginger till onions are translucent. Cool and grind. Season to your liking.
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Old 11-09-2004, 04:31 PM   #12
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Location: Boston
Posts: 9,255
Thanks everyone.

Wasn't it in the regular part of the movie where the disapproving mother tries to teach the scoocer girl how to make aloo gobi? What a hysterical movie that was.

I will rent it (again) and look for the extra sections!
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Old 11-12-2004, 02:07 AM   #13
 
Join Date: Sep 2004
Location: USA
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Baked Indian Pudding:

1/2 cup yellow cornmeal
4 cup hot whole milk
1/2 cup maple syrup
1/4 cup light molasses
2 eggs, slightly beaten
2 tbsp butter/margarine, melted
1/3 cup packed brown sugar
1 tsp salt
1/4 tsp cinnamon
3/4 tsp ginger
1/2 cup cold whole milk

In top of double boiler, slowly stir cornmeal into hot milk. Cook
over boiling water, stirring occasionally, 20 minutes.
Preheat oven to 300°. Lightly grease 2-quart baking dish. (8 1/2"
round) In small bowl, combine rest of ingredients, except cold milk;
stir into cornmeal mixture; mix well.
Turn into prepared dish; pour cold milk on top, without stirring.
Bake, uncovered, 2 hours, or just until set but quivery on top. Do
not overbake. Let stand 30 minutes before serving. Serve warm, with
vanilla ice cream or light cream.
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Old 11-12-2004, 04:48 AM   #14
 
Join Date: Sep 2004
Location: Australia
Posts: 825
Quote:
Originally Posted by jennyema
Any good recipes (tried and true and authentic) for ALOO GOBI and/or SAAG ALOO??

Will check out my Indian archives for SAAG ALOO, but right now I have to GOTO ALOO!
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Old 11-12-2004, 12:36 PM   #15
 
Join Date: Sep 2004
Location: USA
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Chicken Dopiazza:

1 1/2 lb chicken meat
2 medium onions, thinly sliced
2 tbsp peanut oil
1/4 tsp garlic powder
1 tbsp coriander seeds
1 tbsp ground cumin
1/2 tsp ground turmeric
1 tsp ground ginger
1 tbsp chili powder
1 tsp black pepper
1/2 tsp salt
1 can tomatoes (undrained)

Partially cook chicken, Cut in large bite size pieces.

Fry onions in oil in a large pan until they are golden brown.

Mix the garlic with the spices and a little pepper. Add the spice
mixture to the pan, fry spices with onions for 1 minute.

Add chicken and stir together for 1 minute.

Add tomatoes, break up solid tomatoes with fork to small size pieces.

Pour sufficient water in pan to cover the meat. Bring to boil, cover
and slowly simmer for 45 minutes then uncover and cook slowly for 60
minutes or until meat is fork tender Stir occasionally to prevent
sticking. serve with rice.

Serves 4
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