1 C butter
½ C icing sugar
1 tsp crushed cardamom seeds
¼ tsp salt
¼ tsp baking powder
2 C flour
¼ C ground pistachios
Cream the butter, cardamom & sugar together.
Sift the dry ingredients together and add to the butter mixture.
When it holds together in a ball, form it into a log, wrap with plastic wrap and refrigerate at least 30 minutes (until solid).
Cut into ¼ inch slices and bake at 325 degrees for 20 to 25 minutes.
Cool 5 minutes & finish on a rack.
Serve with Oranges and Cream
Deceptively simple, this simple and refreshing dessert is one I make over and over.
8 blood* or navel oranges
2T rose water
4T honey
4 T orange juice
1 C whipping cream
4 T Gur, or Indian raw sugar
Segment the oranges and arrange nicely in a dish. Mix the rose water, honey and juice together and pour over oranges. Refrigerate at least one hour. Whip the cream and cover the oranges with it. Sprinkle the gur over the top and serve. (In a pinch I use dark brown sugar bur gur is delicious!)
(Best of Lord Krishna’s Cuisine)
6 single chicken breasts
2 tsp garam masala
2 tsp ground coriander
3/4 tsp chili powder
2 tsp grated fresh ginger
3 cloves garlic crushed
2 T white vinegar
1/4 C tomato paste
1/2 C yogurt
1/3 C butter
1 large onion, finely chopped
1 cinnamon stick
4 cardomom pods bruised
1 tsp salt
3 tsp paprika
425g can tomato puree
3/4 C chicken stock
1 C cream
- Cut chicken breasts into 3 pieces each
- Combine garam masala, ginger, garlic, vinegar, yogurt and paste in a bowl, add chicken, coat with marinade and refrigerate overnight
- Heat butter in large pan, add onion, cinnamon, and cardomom. Add chicken mixture; cook stirring, 5 minutes
- Add salt, paprika, puree and stock; simmer uncovered 10 minutes, stirring occasionally. Add cream; simmer about 10 minutes or until chicken is tender
ENJOY!
2 limes
1 tsp grated ginger
1/2 tsp minced serrano
freshly ground (is there any other kind?)black pepper, and a little salt
2 T olive oil
9 C diced watermelon
1/4 C thinly sliced radish
1/2 C finely sliced mint
1/4 finely choppe cilantro
Remove the zest from 1 lime and cut into thin strips. Cut segments from the lime (like a grapefruit). Squeeze juice from the membranes into bowl. Juice other lime into bowl.
Combine zest, juice, ginger, chile, pepper, salt and oil.
Combine watermelon, radishes, lime segments, mint and cilantro.
Pour dressing over and serve.
From One Spice Two Spice (by Floyd Cardoz). Fully recommend this book…fairly easy with half an eye to Western cooking (he’s originally from Goa so it has a bit of a Portuguese feel as well).
1 red onion
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp black peppercorns
2 cloves
1 bay leaf
1/2 tsp fenugreek seeds
1 dried red chile
3 cloves garlic
2 square inches of ginger, finely sliced
1 C unsweetened coconut
6 coarsely chopped carrots
1 C chopped celery (orig recipe called for celery root)
2 acorn squash (orig recipe says this or 5 cups chopped sugar pumpkin)
1 can diced tomato
1 can lentils
1 tsp salt
1/4 C tamarind paste (see instructions….substituted chunks from block and pomegranite molasses)
2 T canola oil
1 tsp brown mustard seeds
20 fresh curry leaves
1/4 C each chopped chives and cilantro
1/4 C toasted green pumpkin seeds
Preheat oven to 375F. Rub onion with oil and roast around 50 minutes.
When cool enough, peel and chop and put aside.
One at a time toast over low heat and then set aside the coriander, cumin, peppercorns and cloves then bay leaf, fenugreek and chile. Then grind together.
(Next time I would just toast them all together).
Toast garlic cloves in large saucepan over low heat until slightly charred.
Add the ginger and toast til slightly coloured.
Add coconut and toast til lightly coloured. (Smells fantastic at this point).
Increase heat to medium high and add the carrots, celery and oil.
Cook and stir for around 3 minutes.
Stir in the squash and cook for another 2 minutes.
Stire in tomatoes, lentils, onion, salt and 3 quarts water.
Simmer for 30 minutes.
Stir in the ground spices. Here the original recipe called for tamarind paste..I chopped off a few pieces from the block I had and threw them in and also about 2 T pomegranite molasses (who knows why; seemed like a good idea at the time and it turned out to be).
Simmer for a few minutes longer.
Strain the soup.
(Here I departed from the original. It said to press through until you go no more than 20% of the solids through the strainer…this left a thin broth with a less than full flavour considering all that had already happened. I took about 1/3 of the solids leaving out mostly the onions, hand blended them well and then stirred them back into the broth. This punched up the flavour considerably).
Just before serving, heat the oil in a skillet til hot, add mustard seeds until they start popping and then the curry leaves…then stir the sizzling mixture into the soup.
Garnish with the chives, cilantro and pumpkin seeds.
Great soup!! Based on a recipe in One Spice Two Spice.
- 6 single chicken breast fillets
- 1 T grated fresh ginger
- 3 cloves garlic, crushed
- 3 T lemon juice
- 2 tsp. Ground coriander
- 2 tsp. Ground cumin
- ½ tsp garam masala
- ½ tsp chili powder
- ¼ tsp cayenne pepper (my own addition)
- 1/3 cup yogurt
- 2 T tomato paste
Cut chicken fillets in half, make 3 shallow cuts across each piece
Combine remaining ingredients in large bowl; add chicken, stir to coat with marinade.
Cover, refrigerate overnight.
Barbecue or griddle fry chicken, both sides until tender.
From: Easy Indian Style Cookery (Australian Women’s Weekly)
1 onion, chopped
5 celery stalks, chopped
4 carrots, chopped
1/2 each red and yellow pepper, chopped
1/2 cup butter
3 tablespoons flour
3 tablespoons curry powder
4 cups chicken broth
4 cups vegetable broth
1 apple, chopped
1 cup frozen corn (didn’t put it in but I will next time)
1/2 cup rice
1 skinless, boneless chicken breast – chopped
pepper to taste
1/2 teaspoon thyme
1. Saute onions, celery, carrot, peppers and butter.
2. Add flour and curry, and cook 3 more minutes.
3. Add stocks, mix well, and bring to a boil. Simmer about 1/2 hour.
4. Add apple, rice, corn, chicken, pepper, and thyme. Simmer 20 minutes, or until rice is done.
