Combine ingredients in blender and puree until smooth. Should be kept refrigerated
and can last a couple of weeks.
Peach Chutney (Moran)
o 1/2 cup chopped onion o 2 tbl red chili powder
o 1/2 lb raisins o 2 tbl mustard seed
o 1 clove garlic o 1 tbl salt
o 4 lbs fresh peaches o 3 cups vinegar (or to taste)
o 2/3 cup fresh ginger, peeled & chopped o 2 cups brown sugar
Put the onion, raisins, and garlic through a food processor or blender. Peel
the peaches & cut them in small pieces. Mix them with the other ingredients
in a kettle, together with the ginger, chili powder, mustard seed, salt, vinegar,
and sugar. Bring the mixture to a boil and boil for one hour, or until the chutney
is a rich brown color and rather thick. Pour while hot into 3 hot pint jars
& seal at once.
Banana Condiment (Moran)
Slice bananas and onions in equal amounts. Mix with plain yogurt and enough cayenne pepper to make it pink. Let sit to absorb flavors and serve.
Cooking Rice (Moran)
Proportions are always 1 cup rice to 2 cups water. Using oven proof skillet, melt margarine on stove and mix the rice so it is well covered. Then add water, and any other seasonings you wish (such as saffron, etc.) Put into oven and bake at 450 for 25 minutes. Take out and let sit covered for 5 minutes.
Ghee (Clarified Butter) (Schaefer)
Take butter (any amount, but at least one stick) and cut up. Put in pan over low to medium-low heat. Melt it without stirring. Let it froth up & sizzle for about 15 minutes. By this time, the froth will be solid enough to clump up and spoon off. If the solids on the bottom of the pan are not browning yet, leave the butter over the heat until the bottom layer does get brown. Then remove from heat & let cool. Pour off the clear liquid (ghee) into a jar, through cheesecloth to strain. Throw away the solids from the bottom.
Garam Masala (Spice Mixture) (Schaefer)
o 12 tsp coriander seeds
o 6 tsp cummin seeds
o 3 tsp peppercorns *
o 2 tsp cardamom seed (taken from cardamom pods) * - Optional. Use any or all
o 4 cinnamon sticks
o 1 tsp cloves (whole)
o 1 tsp mace or 1/2 tsp nutmeg *
o 1 tsp black mustard seeds *
o 1 tsp black cummin seeds *
o 1/2 tsp fenugreek seeds *
You can also add turmeric or red chili powder (NOT commercial Tex-Mex style chili powder -- this is powdered dry red peppers) or cayenne pepper to garam masala. Dry roast spices (except for mace or nutmeg, which should already be ground) preferably separately, in heavy skillet over medium-low heat. When they just start to smell roasted, pour onto a plate to cool. Then grind together in a blender or coffee bean grinder. Store in a dark, cool place.
Mushroom Curry (Schaefer)
o 2 onions, chopped
o 2-3 spring onions (scallions), green part only, chopped
o 2 garlic cloves, chopped
o 1-2 tbl ginger, chopped
o 1-1/2 quarts mushrooms (quartered if large, halved if small)
o 5-6 curry leaves
o 1-2 tbl Madras curry powder or other curry paste
o 1 cup coconut milk (in an emergency, a little Coco Goya Cream of Coconut thinned with water and dried coconut will do)
o 1 tbl lemon juice, lime juice, or combination of both
o 2 tsp hot red cayenne or chili powder
o Ghee (clarified butter) or oil
Heat ghee or oil, fry garlic, ginger, onions, and curry leaves. Add mushrooms along with the curry powder, saute briefly, and cover. Cook on low heat for 5 minutes. Remove cover, add coconut milk, and heat through. Add lemon or lime juice, cayenne powder, and stir. Serve hot. Serves 4.
Dhal (Indian lentil puree) (Schaefer)
o 1 cup red lentils or yellow mung beans (moong dal), washed, picked over, & rinsed
o 1 onion, chopped
o 2 cloves garlic, chopped
o 1 tbl chopped ginger
o 1 tbl garam masala
o ghee or oil
o 1-2 tsp turmeric
o 2-1/2 cups water
Heat ghee or oil, fry onion, garlic, & ginger about 5 minutes until they begin to color. Add turmeric and stir well. Add lentils and stir well. Saute for 1-2 minutes. Add the water. Bring to boil, cover, and simmer lover lower heat for 30 minutes. Raise heat to medium, remove cover and stir, pressing with back of spoon to ensure smooth consistency. Add garam masala and salt to taste. Cook briefly and serve.
Serves 6 to 8.