[{"id":"10656","title":"Ethiopian Spicy Cheese Dip","ingredients":"cheese, parmesan, hard
butter, without salt
spices, pepper, red or cayenne
spices, garlic powder
spices, cardamom
spices, pepper, black","directions":"Preparation:.
In a bowl, flake the cheese with forks.
In small pot, on a law heat, melt the butter; remove from heat; add Mitmita (cayenne pepper), false cardamom, white pepper and garlic powder.
Pour the melted spiced butter on the cheese; mix well until completely marinated.
Keep it in the fridge and serve it cold.
P.S.
If home-made cheese is needed, you may boil 2 gallons of buttermilk at a lower heat, with a pinch of salt and one lemon juice, stirring continuously.
leave it to cool, strain and discard the water.
* You will find these spices in Ethiopian or Indian shops/groceries.","url":"https://recipe.bluelayer.org/recipe/10656/ethiopian-spicy-cheese-dip"},{"id":"60890","title":"Pooris (Fried Indian Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
oil, canola
salt, table
water, bottled, generic","directions":"Put the flour and salt into a medium-sized bowl.
Pour the oil and hot water on top.
Mix together with hands until it becomes a soft dough.
Cover the dough with a damp towel to keep it moist.
Let the dough sit for 30 minutes.
Sprinkle some flour on the counter and knead the dough for a couple of minutes.
Divide the dough into 6 equal parts.
Roll each piece into a 6-inch circle.
Be sure to cover each circle with a cloth to keep from drying out.
Heat a couple of tablespoons of canola oil in a skillet.
When the skillet is hot, fry one circle of dough at a time, adding a little oil with each.
Fry 15-20 seconds on each side until the it is puffed and golden.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/60890/pooris-fried-indian-bread"},{"id":"60096","title":"Authentic Navajo Indian Fry Bread (Taco Bread)","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a heavy large frying pan heat the oil to 365 degrees; Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.
Mix together dry ingredients in a large bowl; *see note about salt.
Gradually add warm milk and mix to make a soft dough.
When the dough has pulled together, cover and let sit in a warm place for 10 to 15 minutes.
Break off a golf ball sized piece of dough and pat it out flat in your hand, no thicker than 1/4 inch.
Place 2 or 3 flats at a time into the hot oil and when they begin to bubble flip them over and fry until they're a nice light golden brown.
Remove and drain on paper towels then serve hot (keep them covered in a bowl until you're done frying).
You can make larger flats; just make sure they're no thicker than 1/4\" and fry one at a time.","url":"https://recipe.bluelayer.org/recipe/60096/authentic-navajo-indian-fry-bread-taco-bread"},{"id":"60088","title":"Black Bean Patties Recipe","ingredients":"beans, snap, green, raw
cornmeal, degermed, unenriched, yellow
spices, cumin seed
rice, white, long-grain, regular, unenriched, cooked without salt
soymilk, original and vanilla, unfortified","directions":"The North American Indians made patties of black beans and cornmeal, cooking them over campfires.
Brown rice has been added to give them more substance, though the Native Americans on the plains would have used wild rice.
For a main dish, you can make or possibly buy a mushroom gravy to serve over the patties, serving with a green vegetable and salad.
Uncooked patties can be wrapped in wax paper and frzn, then for a quick meal you can defrost and fry or possibly grill.
This is a nice way to use up leftover rice or possibly beans, but you can also cook some for the occasion.
For breakfast, you can serve with hot maple syrup.
Cold the beans and rice, if you have just cooked them.
Combine all the ingredients well.
Add in more cornmeal as needed to create a stiff dough.
Form into patties.
Add in corn oil to a frying pan and fry, or possibly grill over charcoal.
Cooking black beans: put 1 c. dry black beans in 3 c. water and store overnight (a qt canning jar works well for this.)
Bring to a boil in fresh water and simmer around 40 min.
Cooking brown rice: place 1 c. brown rice in 2 1/2 c. water.
Bring to a boil, then cover and simmer till water has disappeared, about 35 min.
Let the rice rest with cover on an additional 10 min.","url":"https://recipe.bluelayer.org/recipe/60088/black-bean-patties-recipe"},{"id":"60011","title":"GEVALIA Indian Coffee","ingredients":"beans, snap, green, raw
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
spices, cardamom","directions":"Cover base of small Indian coffee filter with perforated cup.
Place coffee in cup; use handle to gently press plate into coffee grounds.
Pour boiling water over plate; top with lid of filter.
Let stand 15 min.
Bring milk just to simmer in saucepan.
Remove from heat; beat with whisk until frothy.
Add to coffee along with the sugar and cardamom; stir.","url":"https://recipe.bluelayer.org/recipe/60011/gevalia-indian-coffee"},{"id":"59937","title":"Creamy Indian Lentils and Rice","ingredients":"oil, olive, salad or cooking
onions, raw
rice, white, long-grain, regular, unenriched, cooked without salt
spices, curry powder
mustard, prepared, yellow
salt, table
spices, pepper, black
water, bottled, generic
lentils, raw
spices, coriander seed
cream, sour, cultured","directions":"Heat oil in a large Dutch oven over medium-high heat.
Add onion; saute 8 minutes or until golden brown, stirring occasionally.
Add rice and next 4 ingredients (rice through pepper); saute 1 minute.
Add water and lentils; bring to a boil.
Cover, reduce heat, and simmer 1 hour.
Remove from heat; stir in cilantro and sour cream.","url":"https://recipe.bluelayer.org/recipe/59937/creamy-indian-lentils-and-rice"},{"id":"59028","title":"Indian Flat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt","directions":"Melt the butter in a frying pan on stove top.
Mix the flour, salt, milk, and water.
Let dough mixture rest for 2 hours.
Make 6 balls from dough.
Roll out the 6 balls.
Brush with some of melted butter.
Fry the dough in the rest of the melted butter with stove top set on medium.","url":"https://recipe.bluelayer.org/recipe/59028/indian-flat-bread"},{"id":"58905","title":"Peach Gujiya An Indian Empanada or Pie?","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
butter, without salt
oil, olive, salad or cooking
peaches, yellow, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
spices, pepper, black
spices, cardamom
cornstarch","directions":"For the dough, mix flour, baking soda and ghee together.
For the ghee to mix well with the flour, I take a little flour in hand and rub it between my palms.
If you hold flour in your fist and, on opening the fist, it holds itself in a ball and doesnt crumble away, then you know the proportion of ghee and flour is right and it is mixed well.
Now, while sprinkling a little water, try to knead the flour to form a stiff dough.
You should not be able to penetrate the dough very easily when poking with a finger.
Cover with a damp cloth and set aside.
For the filling, mix all the remaining ingredients together.
Set aside.
Divide the dough into equal parts and make balls.
Dust your working station and roll each ball into circle (if the circles are not circular enough then just use a small plate or cup as a cutter).
Put a tablespoon of filling on one half of the circle.
Run a finger dipped in water around the edges.
Fold the other half over it so the edges meet, forming a half moon.
My life was a little easier because my mom got me these gujiya fillers and cutters from India.
But you can use a fork to press the edges and stick them together, forming tiny lines all around the edges, just like you do for empanada.
Repeat the same for the rest of the dough and filling.
Cover it with a damp cloth.
Heat oil/ghee for deep frying and fry gujiya until it is golden brown on the outside.
I poked a hole on one side of the gujiya as soon as it came out of the deep fryer.
I think it helped release the steam from inside of the gujiya without letting the juicy liquid seep out of it.
(I could be wrong, too.)
You can either serve it hot or when its cool enough to not burn your tongue!","url":"https://recipe.bluelayer.org/recipe/58905/peach-gujiya-an-indian-empanada-or-pie"},{"id":"58841","title":"Old Fashioned Indian Pudding","ingredients":"cornmeal, degermed, unenriched, yellow
sugars, granulated
salt, table
molasses
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350 degrees.
Heat milk and butter in saucepan or microwave till warm.
While milk is warming mix cornmeal, sugar, molasses and salt together in a baking pan until the mixture is smooth and well-mixed.
When milk is warm enough that the butter begins to melt (the original recipe says to scald it but I don't get it that hot) add the warm milk to the molasses mixture.
Do it slowly, stirring after each addition until incorporated.
Once all the milk is added put in oven.
Stir every 20 minutes or so.
The cornmeal will initially lump or settle to the bottom of the pan.
Mix it together and get rid of the lumps.
The mixture will cook down and get thicker.
When it is thick, brown and grainy looking it is done.
This takes between 1 - 2 hours depending on whether you are using whole milk or milk with less fat.
Remove from oven.
Let cool a bit and serve with iced cream or whipped cream.","url":"https://recipe.bluelayer.org/recipe/58841/old-fashioned-indian-pudding"},{"id":"58817","title":"Indian-Spiced Cashews","ingredients":"nuts, cashew nuts, raw
sugars, brown
salt, table
spices, curry powder
spices, cumin seed
water, bottled, generic
butter, without salt","directions":"On parchment paper-lined or greased rimmed baking sheet, toast cashews in 350F (180C) oven until fragrant and golden, about 10 minutes.
Meanwhile, in large bowl, combine 2 tbsp (25 mL) of the sugar, salt, curry powder and cumin; set aside.
In saucepan, bring water, remaining brown sugar and butter to boil, stirring constantly.
Add cashews, stirring to coat; simmer until no liquid remains, about 3 minutes.
Add to spice mixture; toss to coat well.
Spread nuts on same baking sheet; roast until coating is dry and slightly golden, about 10 minutes.
Let cool on pan on rack.
(Make-ahead: Store in airtight container at room temperature for up to 1 week.
).","url":"https://recipe.bluelayer.org/recipe/58817/indian-spiced-cashews"},{"id":"58411","title":"Indian Pudding","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornmeal, degermed, unenriched, yellow
molasses
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 275 degrees F (135 degrees C) and lightly grease a 9x9 inch baking dish.
Place 4 cups hot, scalded milk in the top of a double boiler over boiling water.
Pour in corn meal, a little at a time, and stir constantly until thick.
Remove from heat and stir in molasses and salt, then pour mixture into baking dish and stir in 2 cups of cold milk.
Bake for 3 hours, or until set and a pick inserted in the center comes out clean.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/58411/indian-pudding"},{"id":"58368","title":"Indian Fry Bread and Elephant Ears","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
oil, canola
wheat flour, white, all-purpose, unenriched","directions":"For the dough:
In a mixing bowl, whisk the warm water and yeast together until the yeast has dissolved.
Whisk in the milk, sugar, baking soda, salt and 1 tablespoon canola oil.
With a wooden spoon, start stirring in the flour 1/2 cup or so at a time, until a soft dough forms.
Knead for a couple minutes in the bowl and then cover with plastic wrap and place in a warm spot for an hour or so until almost doubled in size, or refrigerate overnight or for a couple days.
(If you refrigerate the dough, let it come to room temperature before using it.)
For fry bread:
Add about 2 inches of oil to a fry pan or Dutch oven.
Heat until a small piece of dough rises quickly and sizzles when dropped in.
Divide dough into 6 pieces and shape into balls.
On a well-floured surface, roll each ball to about 1/8 inch thick and about 6 inches in diameter.
Fry one at a time in the hot oil for about 2 minutes per side until dark brown.
Drain on a paper-towel-lined plate and then serve with butter and honey or cinnamon and sugar, maple syrup and ice cream, or pile high with taco meat or beans and lettuce, cheese and salsa.
For elephant ears:
Add about 2 inches of oil to a 12-inch fry pan or Dutch oven.
Heat until a small piece of dough rises quickly and sizzles when dropped in.
Divide dough into 8 to 10 pieces depending on how big you want your ears.
Do not make them bigger than your pan though!
On a well-floured surface, roll each ball into a think 8 to 10 inch circle.
The dough should be very thin (similar to a tortilla) and it can have a mixture of thin and thicker spots.
Fry quickly for about 1 minute per side until dark brown and bubbly and slightly wavy.
Drain on a paper-towel-lined plate and serve covered with cinnamon and sugar or any toppings of your choice.","url":"https://recipe.bluelayer.org/recipe/58368/indian-fry-bread-and-elephant-ears"},{"id":"57132","title":"Michelle Naranjos Indian Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
lard
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated","directions":"In a large bowl, combine the flour and salt and cut in the lard until the mixture is crumbly.
In a small bowl, combine the yeast, lukewarm water, and sugar.
Set aside until the yeast and sugar dissolve and the mixture is foamy.
Mix the dissolved yeast mixture wit the flour and lard.
Knead the dough until it becomes elastic and pliable, about 7 minutes.
Place the dough in a greased bowl.
Cover the bowl and place it in a warm, draft-free place to rise until doubled, about 4 hours.
Punch down the dough and divide in half.
Shape the dough into 2 free form loaves and place them on an ungreased baking sheet, or place each loaf in a medium-size bread pan.
Cover the loaves and let rise again in a warm, draft free place for another 2 hours.
Preheat the oven to 375.
Bake the loaves for 45 to 60 minutes, or until the bottom of each loaf sounds hollow when tapped.","url":"https://recipe.bluelayer.org/recipe/57132/michelle-naranjos-indian-bread"},{"id":"56993","title":"Indian Saffron Rice","ingredients":"spices, saffron
water, bottled, generic
butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
salt, table","directions":"Steep the saffron in 1/2 cup boiling water.
In a skillet that can be tightly covered, melt the butter over medium-high heat.
Stir in the rice and salt.
Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice.
Quickly pour in the remaining 1 1/2 cups boiling water along with the saffron water.
Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed.
For best results, do not remove the lid while the rice is cooking.","url":"https://recipe.bluelayer.org/recipe/56993/indian-saffron-rice"},{"id":"56321","title":"Indian Pancake Syrup","ingredients":"water, bottled, generic
spices, fenugreek seed
honey
sweetener, herbal extract powder from stevia leaf","directions":"Combine the water and fenugreek seeds in a saucepan.
Let sit for 30 minutes.
Bring pot of water and seeds to a boil and cook for 20 minutes, until seeds are soft.
Strain into a bowl and stir in honey and stevia.
Pour into bottles and store in the pantry up to 3 weeks or in the fridge up to 2 months.","url":"https://recipe.bluelayer.org/recipe/56321/indian-pancake-syrup"},{"id":"55405","title":"Indian Pudding","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
corn, sweet, white, raw
water, bottled, generic
molasses
spices, ginger, ground
salt, table","directions":"Preheat oven to 225 degrees (see note).
In saucepan scald milk.
Add the corn meal and water and cook for 3 minutes, or until thickened.
Add remaining ingredients.
Place in 2-quart baking dish and bake for 2 hours.
If desired, serve with hard sauce.","url":"https://recipe.bluelayer.org/recipe/55405/indian-pudding"},{"id":"54540","title":"Date-Tamarind Chutney Recipe","ingredients":"dates, deglet noor
tamarinds, raw
spices, coriander seed
sugars, brown","directions":"Soak 1 cup pitted dates and 1/2 cup seedless tamarind pulp in cold water to cover for 30 minutes.
Blend the mixture with the soaking liquid, strain, and stir in 1 teaspoon ground coriander, 2 tablespoons brown sugar, and salt to taste.
Serve with Indian foods and breads.","url":"https://recipe.bluelayer.org/recipe/54540/date-tamarind-chutney-recipe"},{"id":"54141","title":"Indian Pudding","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
molasses
sugars, brown
cornmeal, degermed, unenriched, yellow
spices, ginger, ground
spices, cinnamon, ground
salt, table
ice creams, vanilla","directions":"Heat the oven to 350.
In a medium heavy stainless-steel saucepan, bring the milk, cream, molasses, and brown sugar almost to a simmer over moderately high heat, stirring occasionally.
In a medium bowl, whisk together the cornmeal, ginger, cinnamon, and salt.
Add to the milk mixture, whisking.
Bring just to a simmer, whisking.
Pour into an 8-by-8-inch baking dish.
The batter will be thin and shallow.
Bake the pudding in the middle of the oven for 20 minutes.
Remove from the oven and stir well.
Return the pudding to the oven and continue cooking for 20 minutes.
The pudding will still be quite wobbly but will set as it cools.
Let cool on a rack for 20 minutes and serve warm.
Or cool completely and reheat the pudding in a 350 oven for about 5 minutes just before serving.
Serve the pudding topped with the ice cream.","url":"https://recipe.bluelayer.org/recipe/54141/indian-pudding"},{"id":"53623","title":"Rasgulla - an Indian Dessert","ingredients":"cheese, cottage, creamed, large or small curd
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
spices, cardamom
water, bottled, generic","directions":"In a bowl, knead together flour, cardamom powder and cheese until you get a smooth pliable dough.
Divide into equal parts.
Shape into balls (rasgullas).
In a pot boil together the sugar and water to prepare a thin syrup.
Drop the prepared rasgullas into the boiling syrup.
Let it remain this way for 10 minutes.
Every 2 minutes, sprinkle water on the boiling syrup.
Remove from heat and allow to cool.
Flavour with rose water and store refrigerated - this must be served chilled.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/53623/rasgulla-an-indian-dessert"},{"id":"53435","title":"Best Indian Pudding Ever","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornmeal, degermed, unenriched, yellow
syrup, maple, canadian
raisins, seeded
butter, without salt
molasses
spices, cinnamon, ground
spices, ginger, ground
salt, table","directions":"Preheat oven to 300 degrees F.
Grease a shallow, 9x13-inch casserole dish.
Heat the milk in a large, heavy-bottomed pot over medium heat.
Slowly sprinkle in the cornmeal, whisking as you do so.
Switch to a wooden spoon and continue to cook and stir for about 10 minutes, until the mixture has thickened.
Reduce the heat, add the maple syrup, raisins, butter, molasses, cinnamon, ginger, and salt, and stir for another minute or two.
Pour into the prepared baking dish and bake for 2 1/2 hours.
Serve warm, with plenty of whipped cream or vanilla ice cream.","url":"https://recipe.bluelayer.org/recipe/53435/best-indian-pudding-ever"},{"id":"52648","title":"Ginger and Tamarind Dip","ingredients":"salad dressing, mayonnaise, regular
lime juice, raw
spices, ginger, ground
tamarinds, raw
mustard, prepared, yellow
honey
spices, pepper, red or cayenne","directions":"To prepare the dipping sauce --.
Whisk together the mayonnaise, lime juice, ginger, tamarind concentrate, mustard, honey, and cayenne powder.
Refrigerate at least an hour to allow the flavours to blend.
Tamarind concentrate is available in Indian or Asian markets.","url":"https://recipe.bluelayer.org/recipe/52648/ginger-and-tamarind-dip"},{"id":"52402","title":"Creamy Indian Lentils and Rice","ingredients":"oil, olive, salad or cooking
onions, raw
rice, white, long-grain, regular, unenriched, cooked without salt
spices, curry powder
mustard, prepared, yellow
salt, table
spices, pepper, black
water, bottled, generic
lentils, raw
spices, coriander seed
cream, sour, cultured","directions":"In a large Dutch oven, heat oil over medium high heat.
Saute onion in oil until golden brown (about 8 minutes).
Add rice, curry powder, mustard seeds, salt and pepper and saute 1 minute more.
Add water and lentils and bring to a boil.
Reduce heat and simmer 1 hour.
Remove from heat.
Add cilantro (coriander) and sour cream or yogurt.
Stir through gently and serve.","url":"https://recipe.bluelayer.org/recipe/52402/creamy-indian-lentils-and-rice"},{"id":"52242","title":"Moroccan-Spiced Scallops with Lentils","ingredients":"spices, cumin seed
spices, coriander seed
spices, cinnamon, ground
oil, olive, salad or cooking
onions, raw
soup, vegetable broth, ready to serve
lentils, raw
spices, coriander seed
mollusks, scallop, (bay and sea), cooked, steamed","directions":"Mix first 3 ingredients in small bowl.
Heat 1 tablespoon oil in heavy medium saucepan over medium-high heat.
Add onion and saute until translucent, about 4 minutes.
Add 2 teaspoons spice mixture and saute 30 seconds.
Stir in 21/2 cups vegetable broth and lentils.
Bring to boil; reduce heat to medium and simmer until lentils are tender, adding more broth by tablespoonfuls if dry and stirring occasionally, about 10 minutes.
Stir in 1/4 cup cilantro; season to taste with salt and pepper.
Meanwhile, heat 1 tablespoon oil in heavy large skillet over high heat.
Sprinkle scallops with salt, pepper, and remaining spice mixture; add to skillet and cook until browned on both sides and just opaque in centers, about 2 minutes per side.
Top lentil mixture with scallops and sprinkle with additional cilantro.
Also known as masoor dal; sold at some supermarkets and at natural foods stores and Indian markets.
If unavailable, use green lentils and increase cooking time to about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/52242/moroccan-spiced-scallops-with-lentils"},{"id":"40021","title":"Indian Pudding","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
molasses
egg substitute, powder
sugars, brown
butter, without salt
spices, cinnamon, ground
salt, table
spices, ginger, ground","directions":"Bring milk just to boil in medium saucepan.
Gradually stir in cereal; cook 2 to 3 minutes or until thickened, stirring constantly.
Remove from heat.
Add remaining ingredients; mix well.
Pour into 1-1/2-quart baking dish.
Bake at 350F for 30 to 35 minutes or until center is set.","url":"https://recipe.bluelayer.org/recipe/40021/indian-pudding"},{"id":"50737","title":"Indian Spiced Cashews, Pistachios and Currants","ingredients":"nuts, cashew nuts, raw
nuts, pistachio nuts, raw
currants, zante, dried
sugars, granulated
salt, table
spices, curry powder
spices, cumin seed
spices, coriander seed
water, bottled, generic
butter, without salt
sugars, brown","directions":"Preheat oven to 350 with rack in the middle.
On rimmed baking sheet with silpat or parchment toast cashews 4 minutes, rotate and 4 more minutes.
Add pistachios and toast 2 more minutes then move to wire rack.
Mix the spice mix together in a bowl.
Bring glze to a bowl over medium high heat, stirring constantly.
Stir in nuts and stir until shiny and liquid is evaporated, about 1.5 minutes.
Put nuts and currants in spice bowl and toss well to coat.
Put back on baking sheet to cool.","url":"https://recipe.bluelayer.org/recipe/50737/indian-spiced-cashews-pistachios-and-currants"},{"id":"50687","title":"New England Indian Pudding","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornmeal, degermed, unenriched, yellow
butter, without salt
salt, table
molasses","directions":"Set oven to 250, butter baking dish.
Scald 2 cups of milk.
Pour over cornmeal and stir.
Add butter, stir till melted.
Add salt and molasses.
Add 2 cups cold milk, stir.
Pour into baking dish.
Place in oven for one hour.
Stir, add 1 cup milk, place back in oven for one hour.
Stir, add last cup of milk, stir, place in oven and bake for another 3 hours or until sort of \"set\" -- pudding will not be firm.
Enjoy with cream, half&half, vanilla ice cream.
*I am trying it in the crock pot for 6 hours on low.","url":"https://recipe.bluelayer.org/recipe/50687/new-england-indian-pudding"},{"id":"50036","title":"Easy Butter Chicken Recipe","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
yogurt, greek, plain, nonfat
spices, ginger, ground
spices, garlic powder
spices, pepper, black
butter, without salt
oil, olive, salad or cooking
cream, whipped, cream topping, pressurized
spices, pepper, black
lemon juice, raw
tomato products, canned, puree, without salt added
salt, table
spices, chili powder","directions":"Mix yoghurt, oils ginger/garlic, 1/2 of lemon juice and spices.
Smear over chicken and leave to marinate for 3 hours or overnight in fridge if preferred.
Grill until brown.
SAUCE :.
Add the rest of the lemon juice to the tomato puree.
Then add the butter and any left over marinade of the chicken.
Blend over heat.
Just before serving add the fresh cream to the sauce & simmer until sauce thickens.
Place chicken on a platter and spread with sauce.
Serve hot, either over rice or Naan (Indian flat bread).","url":"https://recipe.bluelayer.org/recipe/50036/easy-butter-chicken-recipe"},{"id":"49912","title":"Indian Pudding","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornmeal, degermed, unenriched, yellow
syrup, maple, canadian
molasses
alcoholic beverage, distilled, rum, 80 proof
spices, cinnamon, ground
spices, ginger, ground
butter, without salt
salt, table","directions":"Preheat oven to 325 degrees F.
Put half the milk into a saucepan over low heat.
Whisk in the cornmeal and bring to a boil.
Reduce the heat to a simmer, stir, and cook the cornmeal for 15 minutes over a very low flame.
Stir frequently to keep smooth.
Combine the syrup, molasses, rum and spices in a small bowl to ensure even distribution of flavorings throughout the pudding.
Stir the butter into the cornmeal, add the remaining ingredients, trying to combine as uniformly as possible.
Pour the pudding into a buttered 3 quart baking dish, pour the remainder of the cold milk on top of the pudding and bake for 1 1/2 hours.
Allow to cool and it will set up and tighten.","url":"https://recipe.bluelayer.org/recipe/49912/indian-pudding"},{"id":"49678","title":"Tamarind - Date Chutney ( Sweet Indian Chutney)","ingredients":"tamarinds, raw
dates, deglet noor
water, bottled, generic
spices, chili powder
spices, cumin seed
spices, ginger, ground
salt, table
sugars, brown","directions":"Place the jaggery, dates and water in a deep boiling pan for about 2 hours.
After the dates become smooth, blend in a mixer till smooth.
Strain and transfer to the pan again.
Add the tamarind paste and seasoning.
Boil till thick enough to coat the back of a spoon thinly.
Cool again.
Store in clean airtight bottles and refrigerate.
Shelf life of about a month in the refrigerator.
* Here, I have used tamarind paste.
But in case you do not have tamarind, soak the tamarind in water and extract its paste.
What I usually do is use dry tamarind powder which I get from Indian grocery stores.","url":"https://recipe.bluelayer.org/recipe/49678/tamarind-date-chutney-sweet-indian-chutney"},{"id":"49500","title":"Sweet Fry Bread - Enough for an Army!","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
salt, table
sugars, granulated
butter, without salt
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Mix the sponge items in a large bowl; then let \"sponge\" for 15 minutes or so until foamy.
Mix remaining dry ingredients in another bowl, and alternate adding dry stuff and water to the first mixture, allowing mixer to work ingredients before adding more.
WARNING: You may need the extra cup of flour--the dough should NOT be sticky when finished.
Knead the dough, working in the remaining flour as you knead.
Grease a large glass or plastic bowl; shape dough into a large ball, place in bowl--turning to grease all sides; cover loosely with plastic and place in a warm place; let rise until doubled.
Heat about a half-inch of oil in a large frying pan (375 - 400 degrees).
While the oil heats, remove dough from bowl and divide into 4 balls.
Each ball will make one dozen (12) balls (so a total of 48 balls).
Flatten each small ball into a thin disk (about 4 inches), make a little hole in the center of each.
Keep a uniform shape, but these don't have to look \"perfect.
\".
Carefully drop into hot oil; fry until bottom is golden brown, flip with a spatula in one hand and a fork in the other to prevent oil from splashing out.
SERVING IDEA #1: Lay bread on plate, cover with my Recipe #219826, grated cheese, topped with sour cream, lettuce, and olives for an \"Indian Taco\" (this is straight from the school lunch menu on an Indian Reservation!
).
SERVING IDEA #2: Sprinkle with powdered sugar, slather on some jam or marmalade.
OAMC PLANNED OVERS: Use fresh for supper tonight, freeze ALL the leftovers in meal-size portions in plastic zipper bags.","url":"https://recipe.bluelayer.org/recipe/49500/sweet-fry-bread-enough-for-an-army"},{"id":"48023","title":"Vickys Gluten / Allergy free Flour & Cake Flour Mix","ingredients":"beans, snap, green, raw
potatoes, raw, skin
puddings, tapioca, ready-to-eat","directions":"Mix into a large container with an airtight lid
Stir well with a wire whisk until evenly incorporated, then seal and shake for 1 minute
Store for up to 3 months, makes over 1 kilo
Follow whatever recipe you're using but substitute the recipe flour for this one.
Give it a good shake before using
For bread, add 1tsp xanthan gum (corn based) or guar gum (bean from Indian tree) to every 1 cup / 140g of this flour
For cakes, muffins, cookies and tray bakes, add 1/2 tsp of xanthan or guar gum for every cup / 140g of this flour
The xanthan/guar gum replaces the gluten helping your recipe stay together
Follow the rest of the recipe as written
For cake flour, add 95g cornstarch to 630g of the previous flour mix and combine well.
This is enough for 2 cakes","url":"https://recipe.bluelayer.org/recipe/48023/vickys-gluten-allergy-free-flour-cake-flour-mix"},{"id":"47446","title":"Simple Fried Rice ( Indian )","ingredients":"butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
salt, table
water, bottled, generic","directions":"Pre heat oven to 120c/250f
Melt the butter in a pot and add the salt and rice.
Keep stirring till the rice appears glazed.
Add the water and bring to the boil, reduce the heat and simmer till nearly all of the water has been absorbed by the rice.
Transfer the rice to the oven and cook for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/47446/simple-fried-rice-indian"},{"id":"47420","title":"Indian coconut bread recipe","ingredients":"wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table
yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched","directions":"Place the flour in a large mixing bowl with a good pinch of sea salt then add enough yoghurt to form a medium soft dough.
Knead for 5 minutes then wrap in cling film and rest in the fridge for 20 minutes.
When nice and chilled dust a work surface with flour and roll the dough out into one large rectangle.
When nice and chilled dust a work surface with flour and roll the dough out into one large rectangle.
With a spoon, spread the coconut oil over the dough then fold the dough back in on its self so that you have four sealed ends and the coconut oil is all contained inside.
Chill the dough to set the coconut oil for about 5 minutes then carefully roll it out again, this time just folding it back.
By doing this you are mixing layers of the coconut oil through the bread.
Chill again and repeat once more.
Once the dough is nice and cold and firm divide the mixture into two and roll out one piece into a circle about 15cm/5-inches in diameter.
Heat a heavy frying pan until hot adding a little coconut oil then add a paratha and cook for about 1 minute.
Continue to cook as above for a total of 1-2 minutes, turning frequently.
Repeat with the second paratha.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/47420/indian-coconut-bread-recipe"},{"id":"47125","title":"Indian Pudding","ingredients":"cornmeal, degermed, unenriched, yellow
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
leavening agents, baking soda
salt, table
spices, ginger, ground
spices, cinnamon, ground
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Blend sugar with baking soda, salt, ginger, cinnamon, molasses and cold milk.
Cook cornmeal and HOT milk until thick.
Combine the two mixtures.
Pour into a buttered baking bowl.
Bake 275 for 2 hours.
Stir occasionally while baking, adding more milk if it gets too thick.
Add 1/4 cup butter during cooking time.
While we enjoyed this dish warm, it is supposed to set in the fridge and be served chilled.
Be sure to top with whipped cream!","url":"https://recipe.bluelayer.org/recipe/47125/indian-pudding"},{"id":"46585","title":"Indian Flatbreads","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Combine the flours and salt in a bowl.
Make a well in the center, add 1/2 cup warm water and 1 tablespoon olive oil and mix to make a sticky dough.
Turn out onto a lightly floured surface and knead until soft and pliable, about 5 minutes.
Brush a bowl with olive oil and place the dough in it.
Cover and let rest about 30 minutes.
Divide the dough into 6 even balls.
On a floured surface, roll each ball into an 8-to-9-inch round, then layer between parchment paper.
Heat a large skillet over medium-high heat.
One at a time, lightly brush each dough round with oil and place in the pan.
Cook until bubbly on top and charred on the bottom, 1 to 2 minutes, then flip and cook 1 more minute.
Remove from the skillet, brush with more oil and season with salt.
To reheat, wrap the flatbreads in a damp paper towel and microwave 45 seconds.
Photograph by Marcus Nilsson","url":"https://recipe.bluelayer.org/recipe/46585/indian-flatbreads"},{"id":"46474","title":"Mojan's Indian Ice Cream","ingredients":"milk, canned, condensed, sweetened
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, almonds
nuts, pistachio nuts, raw
spices, saffron","directions":"Blend all the ingredients and transfer to an aluminum pan.
Keep the pan in the freezer for 3 hours.
Blend ingredients well and transfer to a mold.
Keep in freezer until serving.
Dip mold in hot water to loosen; transfer ice cream to platter and garnish with sliced almonds.","url":"https://recipe.bluelayer.org/recipe/46474/mojans-indian-ice-cream"},{"id":"46460","title":"Chapati (Indian Flatbread)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In a bowl, pour half cup of water.
Add the flour,salt and oil.
Start mixing it.
Keep pouring d rest 1/2 cup water slowly into it.
Knead the dough thoroughly.
Divide it into 8 equal parts.
Lightly dust the work place.
Dip each ball in flour.
Roll each balls into a thin round with a rolling pin.Keep turning it around while rolling.
Heat a flat skillet over medium heat.
Flip it onto the hot skillet.
When small bubbles appear on it, flip it onto the other side.Keep turning it round.
Flip it again.Lightly press the chapati and it will puff up.
Once done,remove the chapati from the skillet.
Serve it hot.","url":"https://recipe.bluelayer.org/recipe/46460/chapati-indian-flatbread"},{"id":"45997","title":"Maine Indian Pudding","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornmeal, degermed, unenriched, yellow
milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses
salt, table
sugars, granulated
spices, cinnamon, ground
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Scald 2 cups milk in a double boiler.
Mix until smooth the corn meal and the 1/2 cup cold milk.
Then stir into the hot milk and cook over the hot water for 20 minutes, stirring frequently.
Add the dark molasses, salt, sugar, cinnamon, and butter; mix well.
Pour into a buttered pudding dish.
Pour the last 1 3/4 cups of cold milk over the top of the pudding.
Bake at 250 degrees for 3 hours (yes, 3 hours is correct).
Let sit for about 1/2 hour after it comes out of the oven.
Serve with heavy cream or vanilla ice cream.","url":"https://recipe.bluelayer.org/recipe/45997/maine-indian-pudding"},{"id":"45855","title":"Ghee","ingredients":"butter, without salt","directions":"Line a fine-mesh tea strainer with a piece of cheesecloth, set it over a clean, dry glass measuring cup or pint-size canning jar, and set it aside.
Melt the butter in a small, heavy-bottomed saucepan over low heat, stirring it occasionally to ensure an even melt (otherwise, the bottom part of the block melts and starts to bubble while the top half remains firm).
Once it melts, you will notice that a lot of foam is gathering on the surface.
Scoop the foam out with a spoon or just let it be; the melted butter will eventually stop foaming and start to subside.
Now you can start to carefully skim off the foam.
Some of the milk solids will settle at the bottom and start to brown lightly.
This light browning is what gives Indian ghee its characteristic nutty flavor.
This process will take 15 to 20 minutes.
Once the liquid appears quite clear (like oil) with a light amber hue, pour it through the cheesecloth-lined strainer, leaving the browned milk solids behind, and set it aside to cool.
When the ghee is cool, pour it into a storage jar (if it isnt already in one) and shut it.
Keep it at room temperature, right next to your other bottled oils; it will solidify, even at room temperature.
(I dont find it necessary to refrigerate ghee, but if you wish, by all means do so.
I have kept mine at room temperature for many months, without any concern for rancidity or spoilage.
Because ghee has no milk solids in it, and thats what can turn butter rancid, I do as millions in India do, and leave it out.)","url":"https://recipe.bluelayer.org/recipe/45855/ghee"},{"id":"45811","title":"Navajo Fry Breads","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"mix dry ingredients together using a food processor.
add the tablespoon vegetable oil and the milk to the dry ingredients while the food processor is going on low speed.
process on low until dough forms.
knead dough until it comes back together.
wrap tightly in saran wrap and place in refrigerator for 1 hour.
seperate dough into 12 small balls.
roll balls out until about 1/8 inch thick and make a hole in the center.
heat the 6 cups of vegetable oil to 360 degrees in a deep cooking pan.
fry the rounds individually in the oil until golden brown about 1 minute each side.
drain on paper towels.
eat plain or top with our favorite topping such as honey, powered sugar, butter or jellies and jams.
Make it into an Indian taco by topping with meats, veggies and/or salsa.","url":"https://recipe.bluelayer.org/recipe/45811/navajo-fry-breads"},{"id":"45521","title":"Sioux Indian Pudding","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornmeal, degermed, unenriched, yellow
molasses
sugars, granulated
salt, table
spices, ginger, ground
spices, cinnamon, ground","directions":"Preheat oven to 275 degrees F (135 degrees C).
Butter a 1 quart baking dish.
In a large saucepan over medium heat, cook milk until bubbles form at edges.
Slowly stir cornmeal and molasses into milk.
Continue to cook and stir until thickened, 10 minutes.
Remove from heat and stir in sugar, salt, ginger and cinnamon.
Pour into prepared dish.
Bake in preheated oven 2 hours, until set.
Serve hot or cold.","url":"https://recipe.bluelayer.org/recipe/45521/sioux-indian-pudding"},{"id":"45433","title":"Indian Pudding","ingredients":"soymilk, original and vanilla, unfortified
cornmeal, degermed, unenriched, yellow
cornmeal, degermed, unenriched, yellow
sugars, granulated
syrup, maple, canadian
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
salt, table","directions":"Preheat oven to 300.
In a medium saucepan over high heat, bring the soy milk to a boil.
Reduce heat to low and sprinkle in the cornmean while stirring.
Add remaining ingredients and simmer 15 minutes, stirring occasionally.
Remove from heat and pour into a lightly oiled oven-proof dish.
Bake for 45-60 minutes, until browned and set.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/45433/indian-pudding"},{"id":"45240","title":"Sioux Indian Pudding Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
molasses
salt, table
spices, cinnamon, ground
cornmeal, degermed, unenriched, yellow
sugars, granulated
spices, ginger, ground","directions":"Preheat oven to 275 degrees.
In large, heavy saucepan, heat lowfat milk till bubbles appear around edge of pan.
Stir cornmeal and molasses slowly into lowfat milk.
Cook about 10 min or possibly till thickened, stirring constantly.
Remove from heat, fold in sugar, salt, ginger and cinnamon.
Pour mix into buttered 1 qt casserole or possibly baking dish.
Bake 2 hrs.
Spoon into serving dishes, serve hot.
Top with whipped cream if you like.
NOTE: \"If it rains on Easter Sunday, it will rain every Sunday for seven Sundays.\"","url":"https://recipe.bluelayer.org/recipe/45240/sioux-indian-pudding-recipe"},{"id":"45110","title":"East Indian Farina Hot Cereal (Payasam)","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
rice, white, long-grain, regular, unenriched, cooked without salt
salt, table
butter, without salt
spices, cardamom
sugars, granulated
nuts, almonds
raisins, seeded","directions":"In saucepan bring milk to almost boil and stir in the cereal using a fork to break up the clumps.
Stir in the salt.
Reduce heat, cover and simmer for 5 minutes for farina, 10 minutes for rice meal.
In a small saute pan, melt the butter on medium heat and add the cardamon, cane sugar and raw nuts.
Toast for about 2 minutes, being careful not to burn.
Add the raisins to the butter mixture and heat through.
Once the hot cereal is cooked, stir the cardamom/nut mixture into the cereal.
Serve piping hot.
Mmmm!","url":"https://recipe.bluelayer.org/recipe/45110/east-indian-farina-hot-cereal-payasam"},{"id":"44705","title":"Whole Wheat Naan","ingredients":"wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cumin seed
salt, table
water, bottled, generic
yogurt, greek, plain, nonfat
oil, olive, salad or cooking","directions":"Place the flour, baking powder, cumin seeds, salt, water, yogurt, and vegetable oil in the bowl of an electric mixer fitted with the dough hook and mix on medium speed for 4 to 5 minutes, until the mixture comes together to form a smooth ball.
Let the dough rest for 30 minutes.
Transfer the dough to a lightly floured work surface and divide the dough into 4 equal parts.
Press each piece to 1/4-inch thickness.
Place a grill pan over medium heat.
Grill the bread for 3 to 4 minutes per side, until golden brown.
Serve warm.
Adapted from Everyday Indian.","url":"https://recipe.bluelayer.org/recipe/44705/whole-wheat-naan"},{"id":"44444","title":"Paratha (Indian Flat-Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt
water, bottled, generic","directions":"Mix the white and wheat flour together well, then slowly introduce the water a 1/2 cup at a time until the dough becomes like pastry.
Knead well, cover and let stand for 30 minutes
shape a handful of dough into a tennis ball shape, then roll out to around 12 inches diameter on a lightly floured board
sprinkle with flour, and then brush one side with 1 tbsp of melter butter
next, roll the flattened dough up ...
until it looks like a swiss-roll
then twist the rolled dough into a spiral shape,
flatten, and then press into an 8 inch circle with your rolling pin
cook each side for 1 to 2 minutes in a clean, very hot pan, then add 1/2 tbsp of melted butter and cook each side again for 2 minutes, and serve!","url":"https://recipe.bluelayer.org/recipe/44444/paratha-indian-flat-bread"},{"id":"44300","title":"Whole Wheat Indian Fried Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine flour, salt, baking powder, powdered milk, and warm water.
Stir only until blended.
Roll out into a circle, 1/4 inch thick.
Cut and fry in oil until crisp.
Serve warm with whipped butter, honey or jam.","url":"https://recipe.bluelayer.org/recipe/44300/whole-wheat-indian-fried-bread"},{"id":"44196","title":"Indian Style Green Beans","ingredients":"beans, snap, green, raw
oil, olive, salad or cooking
mustard, prepared, yellow
onions, raw
carrots, raw
spices, ginger, ground
spices, coriander seed
salt, table
lemon juice, raw","directions":"Heat 1/2-1 Tbls oil in large skillet or wok, saute mustard seeds until they pop,
Add a little more oil then add vegetables, cook, stiring constantly for 5 minutes.
Mix in seasonings, reduce heat, cover and simmer 8-10 minutes
Stir in lemon juice and serve.","url":"https://recipe.bluelayer.org/recipe/44196/indian-style-green-beans"},{"id":"43523","title":"Indian Cornmeal Pudding","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses
sugars, granulated
cornmeal, degermed, unenriched, yellow
spices, cinnamon, ground
spices, ginger, ground
salt, table
butter, without salt","directions":"In a medium saucepan over medium heat, put 31/2 cups milk.
Add molasses and sugar, and stir; when they are incorporated, turn heat to low.
Heat oven to 300 degrees.
Slowly sprinkle cornmeal over warm milk mixture, stirring or whisking all the while; break up any lumps.
When mixture thickens after 10 minutes or so, stir in all remaining ingredients, except for the remaining milk, and turn off heat.
Grease an 8- or 9-inch square baking dish or similar size gratin dish and turn warm mixture into it; top with remaining 1/2 cup milk; do not stir.
Bake 21/2 to 3 hours, or until pudding is set.
Serve warm, cold or at room temperature.
Wrapped well and refrigerated, this keeps for several days.","url":"https://recipe.bluelayer.org/recipe/43523/indian-cornmeal-pudding"},{"id":"43437","title":"New England Indian Pudding","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornmeal, degermed, unenriched, yellow
molasses
sugars, granulated
spices, ginger, ground
salt, table","directions":"Scald 1 quart milk in a large, heavy saucepan (take care not to scorch).
Combine the cornmeal with 1/2 milk and stir into the hot, scalded milk.
Cook, uncovered over low heat for 20 minutes, stirring occasionally.
Preheat oven to 325F and grease a 2 quart baking dish.
Stir in molasses, sugar, ginger and salt.
Pour into prepared baking dish and bake for one hour.
Stir in remaining 1 1/2 cups milk and continue to bake for another 1 1/2 hours.
Serve warm with ice cream, if desired.","url":"https://recipe.bluelayer.org/recipe/43437/new-england-indian-pudding"},{"id":"43149","title":"Indian Pudding","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornmeal, degermed, unenriched, yellow
molasses
butter, without salt
sugars, brown
salt, table
spices, ginger, ground
spices, cinnamon, ground
spices, nutmeg, ground
vanilla extract
cream, whipped, cream topping, pressurized","directions":"Heat oven to 350F Butter a large casserole dish.
In a large saucepan, over medium-high heat, bring 3 cups of the milk to a boil.
In a small bowl, whisk together the remaining milk and the cornmeal.
Whisking constantly, slowly add the mixture to the boiling milk.
Reduce heat and simmer gently, stirring frequently for 15 minutes.
Remove from heat.
Stir in molasses, butter, brown sugar, salt, ginger, cinnamon, nutmeg and vanilla.
Transfer mixture to the prepared casserole dish.
Set the casserole in a roasting pan, pull the oven rack out halfway, and place the pan on it.
Carefully add enough hot water to the pan to reach halfway up the casserole.
Cover with foil.
Bake for 1 hour, remoge the foil and bake for another 90 minutes.
Transfer to a wire rack for at least 30 minutes.
Serve with whipping cream.","url":"https://recipe.bluelayer.org/recipe/43149/indian-pudding"},{"id":"42965","title":"Chapati for Indian Curry","ingredients":"wheat flour, white, cake, enriched
water, bottled, generic
oil, olive, salad or cooking
salt, table
butter, without salt","directions":"Place all the ingredients in a bowl and knead until sticky.
Work in flour until the dough no longer sticks to your hands.
Let rise for about 10 minutes.
After 10 minutes, it should feel damper to the touch then just after kneading.
Divide into 6 to 8 balls (one for each serving) and roll out to 2 mm thick.
Add flour if the dough is too sticky.
For my work surface, I used a plastic placemat.
Fry both sides on a very thinly oiled pan.
(chapatis are usually served with butter, but we omit it).
Once cooked, cover the chapatis with plastic wrap to prevent drying if not serving immediately.
Serve with \"Butter Chicken Made with Stew and Curry Mix\".
\"Indian-style Chicken Curry\".","url":"https://recipe.bluelayer.org/recipe/42965/chapati-for-indian-curry"},{"id":"42805","title":"Indian Potatoes, Peas and Cauliflower","ingredients":"oil, olive, salad or cooking
potatoes, raw, skin
spices, ginger, ground
cauliflower, raw
salt, table
spices, turmeric, ground
spices, chili powder
spices, paprika
water, bottled, generic
peas, green, frozen, unprepared","directions":"Heat oil in large nonstick skillet over medium heat.
Add potatoes and ginger; saute until potatoes are lightly browned, about 3 minutes.
Mix in cauliflower, then salt, turmeric, chili powder and paprika; saute 5 minutes.
Add 1/2 cup water; cover and simmer until vegetables are tender, about 5 minutes.
Add peas and simmer 2 minutes.
Season with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/42805/indian-potatoes-peas-and-cauliflower"},{"id":"42697","title":"Traditional Indian Raita","ingredients":"yogurt, greek, plain, nonfat
pickles, cucumber, sour
spices, coriander seed
onions, spring or scallions (includes tops and bulb), raw
spices, coriander seed
spices, cumin seed","directions":"Mix all ingredients in medium bowl.
Season to taste with salt.
Chill raita, covered, until ready to serve.","url":"https://recipe.bluelayer.org/recipe/42697/traditional-indian-raita"},{"id":"42283","title":"Asian Slaw With Tofu Croutons Lorna Sass Recipe","ingredients":"cabbage, raw
peppers, sweet, green, raw
onions, spring or scallions (includes tops and bulb), raw
tofu, raw, regular, prepared with calcium sulfate
miso","directions":"In a large serving bowl or possibly storage container, combine the cabbage, bell pepper, scallions, and tofu.
Toss in sufficient dressing to coat the slaw thoroughly.
Serves 4 to 6.
NOTE: \"Napa cabbage is the ideal choice for this simple slaw, but it's a bit delicate.
For optimum taste and texture, spin the rinsed leaves dry before shredding them, and toss in the dressing just before serving.
A practical solution is to dress just the amount you'll be needing.
For a sturdier slaw which can be refrigerated for a few days, use green head cabbage, or possibly a mix of green and red cabbages, instead of napa.\"
Soymilk Lorna J. Sass
Do you or possibly someone you love hate tofu Wouldn't touch miso with a barge pole Think tempeh is a suburb of Phoenix We keep hearing which soy foods are so good for us, and which we should be eating more of them - this book is of full of terrific ideas for how to do which.
These recipes look fantastic - the photographs alone should convince you to try some of these recipes.
I went right out and bought tempeh for the first time after checking this book out of the library - it looking so appealing in the pictures.
Even if the recipes did not contain soy products of one kind or possibly another, I'd be tempted to try Pineapple-Coconut Rice Pudding, Vegetable Spring Rolls with Baked Seasoned Tofu, Roasted Potato Salad Italiano, or possibly Red Lentil Soup with Indian Spices.
The fact which these dishes have health benefits make them which much more appealing.
So if you would like to eat healthier food, and need some ideas on how to do which - here's the book for you.","url":"https://recipe.bluelayer.org/recipe/42283/asian-slaw-with-tofu-croutons-lorna-sass-recipe"},{"id":"41168","title":"Chaat Powder (Masala)","ingredients":"mango nectar, canned
spices, cumin seed
salt, table
spices, coriander seed
spices, ginger, ground
spices, pepper, black
spices, pepper, red or cayenne","directions":"This recipe makes about 1/4 cup of this chaat masala spice blend.
You can find it in Indian markets but it's just as easy to make your own blend with fresh ground spices.
Feel free to vary it according to your own tastes.
If you can find black salt (at an Indian market) sub out half the regular salt for 1/2 of the black salt.
Amchoor (dried mango powder) can be found in Indian markets or well stocked supermarkets and bulk stores.
Grind any whole spices in a pestle mortar or spice grinder (aka coffee grinder).
Mix all ingredients together thoroughly and store in an air tight container.
This spice blend works well sprinkled on potatoes, vegetables and fruit to jazz up the flavors instantly.","url":"https://recipe.bluelayer.org/recipe/41168/chaat-powder-masala"},{"id":"41092","title":"Curry Rub","ingredients":"spices, curry powder
spices, coriander seed
salt, table
spices, ginger, ground
spices, cumin seed
spices, pepper, black
sugars, granulated","directions":"In a small bowl, mix all ingredients.
Lamb would be a good choice for this Indian-style rub.
Or try it on chicken and shrimp.
Almost any herbs or spices that are frequently combined, such as those in Italian seasonings or curry mixtures, can be made into a rub.
Just add some salt (and sometimes sugar) to heighten the flavor.
Rubs should coat foods lightly.
Use your fingers to rub the mixture on the meat, using about one teaspoon for every three quarters of a pound.
Unlike most marinades, which often require soaking overnight, rubs can be applied just before cooking or up to several hours ahead.
Which rub to use depends on the food youre preparing.
The heartier the food, the stronger the rub should be.
A piquant rub made with paprika and other spices is a good match for rich-tasting salmon.
Chicken breasts, on the other hand, go better with a milder herb mix.
A jar with a tight-fitting lid is good for mixing and storing.
Dry rubs will keep for up to six months in a cool, dark place, so you can double or triple the recipes if you like.
Wet rubs, such as Lemon-Herb Rub, should be refrigerated and will keep up to a week.
Make sure to label and date the containers.","url":"https://recipe.bluelayer.org/recipe/41092/curry-rub"},{"id":"41026","title":"Tropical Frozen Yogurt","ingredients":"yogurt, greek, plain, nonfat
bananas, raw
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In a small pot on low heat, mix mashed banana with sugar and coconut oil and heat just until dissolved - Do not boil.
Let cool down for a couple of minutes.
Transfer sweet liquid to a food processor and blend for a few seconds.
Add coconut yogurt and blend until well combined, then transfer to a large-bottomed plastic container and let chill in the freezer.
Once the mixture starts to get hard on the edges, maybe after 30 minutes (depending on your freezer), transfer back to the food processor and blend for a few seconds, then transfer back to the container and to the freezer.
Repeat this a couple more times as the mixture becomes harder and harder, about 4 times in total.
Once you process it for the last time, transfer it to a freezer container you would like to store it in, covered, and keep frozen.
Let the mixture become hard again before serving (which will be 2-3 hours after you`re started making it), but keep in mind that it`s best eaten the next day as it`s had the time to really settle.
Enjoy!
EXTRA TIPS: I use a 500g container of Liberte`s thick Mediterranean coconut yogurt, which is kind of like greek yogurt, but it`s high in fat due to the coconut.
*****You can still make this without a food processor and just a spatula, but it will be a bit less creamy.
Just take out the mixture as described above but, instead of using a food processor, use a spatula of some sort and beat the mixture until it`s well mixed and soft again, and continue until it`s done.
*****You can get coconut oil for cheap at Asian and Indian grocery stores - Health food stores charge a lot more for theirs.
*****Please keep in mind that the amount of time it takes to make this recipe depends on how cold your freezer is, how big your plastic container is that you harden your mixture in between processing, and how often you process it in your food processor.
It will take at least 3 hours before it`s ready to serve and eat, but longer is better.","url":"https://recipe.bluelayer.org/recipe/41026/tropical-frozen-yogurt"},{"id":"40276","title":"Ann Arbor Blue (For All University Of Michigan Fans) Recipe","ingredients":"blueberries, raw
sugars, granulated
orange juice, raw
grapes, red or green (european type, such as thompson seedless), raw","directions":"Liquefy in blender:Phillip Graebing wrote which he had lost his blueberry recipes.
I have a blueberry recipes.
Being it's which time of the year, hopefully some of the
Serve about 1/3 blueberry blend with 1/3 white wine and 1/3 crushed ice.
Top with sprig of mint.
\"It is said which the Indians used the blueberry as an anti-spasmodic to ease the pain of childbirth.
This remedy was later adopted by many of the early settlers.\"","url":"https://recipe.bluelayer.org/recipe/40276/ann-arbor-blue-for-all-university-of-michigan-fans-recipe"},{"id":"39943","title":"Amazing Indian Lassi","ingredients":"yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
sugars, granulated
mango nectar, canned
water, bottled, generic
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spices, cardamom","directions":"1) Combine in a blender: Yogurt, Milk, Cracked Ice, and Sugar.
2) Peel, slice and chop up your mango into small quarter inch cubes.
3) Add Coconut, Mango, Rosewater and Cardamom to other ingredients in the blender.
4) Close blender lid and blend on highest setting for two minutes.
5) Check thickness, add more milk to thin it out or more yogurt to thicken it and blend 2 more minutes if you add anything to change thickness.
6) Pour and Enjoy!","url":"https://recipe.bluelayer.org/recipe/39943/amazing-indian-lassi"},{"id":"39159","title":"Indian Summer Apple Juice Sipper","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid
yogurt, greek, plain, nonfat","directions":"Put both ingredients in a blender.
Cover and blend on high for 30 seconds.
or until well mixed and smooth.
Variations: Blend in one of the following flavor ideas for a change of pace: 1/2 teaspoon nutmeg; 1 medium banana; 1 cup frozen strawberries (partially thawed) and 1 medium banana; 2 cups frozen blueberries (partially thawed) and 2 tablespoons fresh lemon juice; 1 cup frozen blueberries (partially thawed) along with 1 cup frozen peach slices (partially thawed) and 1 tablespoon honey.","url":"https://recipe.bluelayer.org/recipe/39159/indian-summer-apple-juice-sipper"},{"id":"38364","title":"Bread Machine Indian Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
molasses
salt, table
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"Set up according to your bread machine directions.
Makes a one and a half pound loaf.","url":"https://recipe.bluelayer.org/recipe/38364/bread-machine-indian-bread"},{"id":"38282","title":"Homemade Paneer with Indian Flavors","ingredients":"corn, sweet, white, raw
spices, cumin seed
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled","directions":"In a small, dry skillet, toast the peppercorns with the cumin over moderate heat until fragrant, about 1 minute.
Let cool, then coarsely grind.
Set a large colander in the sink and line it with 3 layers of moistened cheesecloth, leaving 2 inches of overhang all around.
In a large saucepan, bring the milk to a boil.
Reduce the heat to low, immediately add 3 tablespoons of the vinegar and stir gently; the milk should separate into fluffy curds and watery whey.
If not, add another tablespoon of vinegar.
Pour the curds into the lined colander and let drain for 10 minutes.
Gently stir the ground spices into the curds.
Gather up the corners of the cheesecloth and twist the cheese into a tight ball, squeezing out as much liquid as possible.
Tie the cheesecloth with string, then transfer it to a work surface with the twisted end of the cloth off to the side.
Set a cutting board on the cheese and weigh it down with heavy skillets or large cans.
Let the cheese stand until firm and dry, about 5 minutes.
Remove the cheesecloth before refrigerating or cutting the cheese.","url":"https://recipe.bluelayer.org/recipe/38282/homemade-paneer-with-indian-flavors"},{"id":"37586","title":"Rasgulla And/Or Rasmalai (An Indian Dessert)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw
water, bottled, generic
sugars, granulated
spices, cardamom
syrups, sugar free
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cardamom
nuts, pistachio nuts, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"FOR RASGULLA:.
Take a heavy bottomed vessel and boil milk.
Once its boiled, slowly add the lemon juice and you will find that the milk will curdle and the whey will separate.
The whey will become clear which is an indication that the milk has curdled completely.
Immediately add about 10-12 ice cubes and turn off flame.
Leave aside for 3-4 minutes.
Strain the whey and add the chenna to a damp cheese cloth or a light cotton cloth.
Gather the four corners of the cloth and twist it gently and rinse under cold water to remove the sourness of the lemon juice.
Tie the ends and hang it at a height and allow the whey from the chenna to drain completely.
Leave aside for 30 minutes.
Remove the chenna onto a wide plate.
Now knead it gently for 7 minutes till there is no trace of moisture and is absolutely soft on touch.
This is a very crucial step in the process of rasgulla making.
While you are kneading the chenna, prepare the sugar syrup.
Place a pressure cooker on the stove and add water and sugar and allow the sugar to dissolve.
Bring it to a rolling boil.
Add a pinch of cardamom pwd.
While the sugar syrup is cooking, make small smooth balls of the kneaded chenna.
Ensure there are no cracks on the balls.
Slowly add the chenna balls to the boiling sugar syrup.
Place lid and pressure cook upto 1 whistle and continue to cook for another 4 minutes.
Turn off heat.
Once the pressure is off, remove the lid.
The balls will double in size and become light and springy on touch.
If you feel that the balls are not cooked yet, place lid and cook for another 5 minutes without the whistle at medium heat.
Remove onto a serving dish, bring to room temp, refrigerate and serve chilled along with sugar syrup at room temp OR proceed to prepare rasmalai.
FOR RASMALAI:.
Take a heavy bottomed vessel and add milk.
Bring to a boil.
Reduce to medium flame and go on stirring on a constant basis for a good 30 minutes.
Add the sugar syrup and continue to cook for another 20 minutes.
Add the cardamom pwd, pistachios and saffron and combine.
Boil for another 5 minutes.
While the milk-sugar mixture is boiling, work on the rasagullas.
Gently squeeze the rasgullas with a flat ladle such that it forms a patty shape and the syrup is drained out.
Add the flattened rasgullas into the thickened milk and cook on low flame for 5 minutes.
They will absorb the sweet syrup and Rasmalai is ready.
Turn off heat and cool.
Refrigerate and serve chilled.","url":"https://recipe.bluelayer.org/recipe/37586/rasgulla-and-or-rasmalai-an-indian-dessert"},{"id":"37557","title":"How to Make Chapatis","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"To make the dough we're going to add our flour to a bowl and sprinkle the salt.
This is optional, in case you know you don't use salt that's fine too.
Incorporate the salt well, and then we'll pour oil inside it.
Now you want to mix the flour again to make sure all the oil gets incorporated in to the flour and you don't want lumps of oil in there.
just for a few seconds.
When the oil and salt are nicely incorporated, add water slowly.
This water has been warmed in the microwave for about 30 seconds, pour little at a time and just mix.
We have used whole wheat flour from the Indian store as its a little different from the whole wheat flour that you find in the grocery stores.
The one in the American grocery stores is usually a lot darker in color, so chapattis turn a little browner than you probably like them, this one is available in any Indian store its called chapatti atta and is readily available.
Just mix all that dough in and form a nice ball.
It doesn't take a lot of time at all, but people are scared to do this, because you're using your hands and that freaks people out, but it really is not that bad.
It literally takes under a minute to make this dough.
When the dough is in a nice ball, we're going to take just a couple of drops of oil, just to lightly coat it and in that way it doesn't form a dry skin on top of the dough.
Then keep it covered for about 15 to 20 minutes.
So if you are not comfortable using your hands while making the dough, here's another alternative way of doing it.
Here's the whole wheat flour, I'm going to use the food processor, and if you notice I'm using a chopping blade instead of a dough blade, because it just mixes better and it gets all the edges and there's nothing left at the sides.
I'm going to mix in the salt at this point and I'm going to give it a mix.
Then I'm going to add in the oil.
I've also heated up the water for 30 seconds and am going to pour it in very slowly once i have the food processor on.
This is just as easy.
It's best just to give it one knead by hand just to incorporate everything and make sure there's no air bubbles and all in it.
This food processor option is really good if you're making dough in bulk because i understand that dough freezes really well
Then put a couple of drops of oil and just smother a little bit, rub it a little bit so that it doesn't dry out and cover it up.
Then set it aside for 15 minutes as before.
After it has been resting for about 15 to 20 minutes we're going to knead the dough one more time quickly.
This is 1 and 1/2 cups of dry flour, so it makes approximately 9 chapattis.
But there's no signs involved, so if you like really big chapattis it can be less and if you want small ones you know it'll make more.
But something that fits in to your palm or close fist, a kind of a golf size ball is perfect.So just divide it out.
Before we start rolling out our chapattis we'll go ahead and turn on our stove and get our pan heated.
The pan we are using is called a tawa.
You can also use a non stick frying pan.
Put the stove on medium heat, or a little bit higher than medium.
And you want to make sure your pan is really hot before you put your first chapatti on.
So while our pan is heating, we're going to take our dough and form a nice round ball.
If you start off with a round ball, the shape changes, but your final chapatti will probably be round also.
We're then going to dip it in some dry flour, shake off the excess and role it out.
Now this rolling pin is my favorite.
It's a thinner version, but a lot of people are used to the thicker version of the rolling pins.
Whatever you have is absolutely fine and if you notice that your chapatti is sticking to the ground or to whatever surface you are rolling out on, take it and dip it again in the dry flour.
This is a trick that my mom taught me when i was learning how to do this when i was little, you rub your hand across it, and instantly you'll feel where its thicker and where it's thinner and then you can just roll the parts that are thicker, that way you don't have a chapatti that is really thin on one side and really thick on the other side that also helps in blowing up when you're cooking it.
The tawa looks hot so we're going to put our rolled chapatti in and move it around to make sure it doesn't stick.
Then we leave it alone until we start seeing bubbles appearing, and then we're going to flip it around, and let go for a few seconds.
Now we're going to take some oil and you can just dip your spoon in to your oil and then whatever is left, the remainder few drops, just put it on and smear it on like that and flip it around and press.
You want to press where it bubbles to force the air to the other side which is not risen yet.
Smear the oil again and press.
You want to cook the chapatti until you see that all the doughiness is gone and it looks fully cooked.
It's ok to have little brown spots on it.
It looks delicious and there's nothing like home made chapattis.
You can buy these from the store but when you taste these like fresh off the stove it's awesome.
And one of the other reasons why it doesn't taste as nice sometimes is a lot of people don't use oil in their chapattis, but I put oil inside the dough and what happens with that is that when you eat the chapatti a little bit later on, it still tastes nice and soft, as supposed to the dough which has been prepared without oil, which tends to turn a little bit chewier.
Once the chapatti is cooked I like to keep it in a nice insulated cannister like this.
It helps it to stay nice and warm.
So you can finish all your chapattis and sit with you family and enjoy your dinner and they'll still be piping hot.
note: if u dont wish to use oil on ur chapatis just use a clean cloth to press the chapatis after u have flipped them the second time n press lightly to ensure the air is distributed evenly and the chapatis wud puff up.enjoy !","url":"https://recipe.bluelayer.org/recipe/37557/how-to-make-chapatis"},{"id":"37512","title":"Ras Gulla (Indian Cheese Balls in Sugar Syrup )","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
water, bottled, generic
sugars, granulated
water, bottled, generic","directions":"Bring milk to boil and add salt.
Remove from heat and add yogurt into it.
Stir gently until all the milk curdles.
Strain the curdled milk in a thin muslin cloth.
Squeeze gently until all the liquid is gone.
You now have paneer.
Put the paneer in a large bowl and knead with the palms of your hand until it becomes smooth and soft.
Add the flour and bicarbonate of soda and knead a few more minutes.
Roll and shape into small balls, the size of a ping-pong ball.
Dissolve the sugar in the water over gentle heat.
Set aside half the syrup.
Bring the other half to boil and gently slip in the balls of paneer.
Simmer for 10 minutes and then raise the heat, adding a little water to thin the syrup if necessary.
The rasgullas are done when the float to the surface.
Drain and put them in the syrup that was set aside.
Sprinkle with rose water.
Serve cold.","url":"https://recipe.bluelayer.org/recipe/37512/ras-gulla-indian-cheese-balls-in-sugar-syrup"},{"id":"37130","title":"Roti ( Indian Bread )","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, olive, salad or cooking
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Mix 2 cups milk & 1 cup water.
Heat to lukewarm.
To 1/2 cup of this mixture add the yeast & sugar.
Let raise for 20 minutes.
Put flour, salt, baking powder into bowl, mix together.
Mix oil into lukewarm milk mixture.
Make a hole in centre of flour & add liquid a little at a time, mixing well.
Keep 1 cup water handy & sprinkle on dough while mixing until right consistency is reached.
Let rise in warm place for 1 - 2 hours.
Knead a 2nd time and form into balls -- should yield 24.
Roll out each one (approx 10 inch).
Have plateen on high hob.
Brush with oil.
Place rolled out roti bread on plateen do not burn, after few mins turn when golden brown and cooked remove.
Repeat with all roti rounds.
Keep wrapped in tea towel to keep warm.
Fill with desired curry filling.
ENJOY YOUR ROTI.
(Can be frozen).","url":"https://recipe.bluelayer.org/recipe/37130/roti-indian-bread"},{"id":"36991","title":"Steamed Whole Wheat Flour Cake - Indian Stlye","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, sesame, salad or cooking
water, bottled, generic
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cock brand, palm sugar,","directions":"Roast the wheat flour until it changes the color.
When you feel the roasted smell, the flour should have been roasted thoroughly.
Take time and care during this roasting period since the flour gets heated very easily.
Mix salt in warm water.
When the flour is completely cooled to room temperature, sprinkle water little by little to the flour and scribble the flour with fingers.
Keep sprinkling and scribbling continuously until nice small granules are formed out of the flour.
Pre-heat your idli-cooker (or a puttu pipe), along with the idli cloth spread in the idli plate.
When the granuled flour is ready, spread them in the idli plate and steam them in medium high.
5 mins after in stove, reduce the flame to low and steam for 10 more minutes.
You will feel a nice cooked puttu smell from the cooker.
Also, if you touch the steamed puttu, it will not be sticky.
Remove them from stove and spread them in a wide mouthed vesse.
After some 3 mins, add sugar, freshly grated coconut and gingelly or sesame oil.
Mix them up well.","url":"https://recipe.bluelayer.org/recipe/36991/steamed-whole-wheat-flour-cake-indian-stlye"},{"id":"36446","title":"Panch Phora (An Indian Spice)","ingredients":"mustard, prepared, yellow
spices, cumin seed
spices, fennel seed
spices, fenugreek seed
spices, fennel seed","directions":"Combine in a glass jar or any jar .Shake before use to ensure seeds are evenly mixed as the heavier seeds tend to gravitate to the bottom.","url":"https://recipe.bluelayer.org/recipe/36446/panch-phora-an-indian-spice"},{"id":"36365","title":"Indian Marinade","ingredients":"yogurt, greek, plain, nonfat
spices, curry powder
spices, ginger, ground
spices, cardamom
spices, pepper, red or cayenne","directions":"In a bowl, whisk together all the ingredients.","url":"https://recipe.bluelayer.org/recipe/36365/indian-marinade"},{"id":"36359","title":"Indian Cake","ingredients":"raisins, seeded
cornmeal, degermed, unenriched, yellow
wheat germ, crude
cornmeal, degermed, unenriched, yellow
water, bottled, generic
sugars, brown","directions":"Put 6 cups of water in pan and boil.
Add 4 cups precooked blue corn meal.
Add 2 cups precooked yellow corn meal.
Add 1/2 cup rasins.
Add 1 cup wheat, sprouted.
Add 1/2 cup brown sugar.
Blend well; dissolve all lumps.
Pour into baking pan that is lined with foil.
Cover with foil.
Bake at 250 degrees for 4 hours.
Note: Cake must cook slowly!","url":"https://recipe.bluelayer.org/recipe/36359/indian-cake"},{"id":"36311","title":"Canadian Indian (Sioux) Fish Chowder Recipe","ingredients":"onions, raw
potatoes, raw, skin
salt, table
spices, pepper, black
sauce, fish, ready-to-serve
water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat
parsley, fresh","directions":"Add in potatoes, onions, salat and pepper to water.
Cook about 10 minutes, till veg are soft, but not completely cooked.
Add in fish and cook 10 minutes.
Add in lowfat milk and light cream, stir and heat 15 minutes longer.
Don't BOIL.
Serve with parsley or possibly chives.","url":"https://recipe.bluelayer.org/recipe/36311/canadian-indian-sioux-fish-chowder-recipe"},{"id":"35852","title":"Griswold Inn Indian Pudding","ingredients":"sugars, brown
spices, ginger, ground
spices, cinnamon, ground
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
cornmeal, degermed, unenriched, yellow
molasses","directions":"Preheat oven to 350F and butter a 13 x 9\" pan.
Combine brown sugar, spices, salt, milk and butter in a large saucepan and mix well.
Bring to a boil; gradually add cornmeal, stirring occasionally.
Stir in molasses.
Pour mixture into buttered pan.
Bake for an hour and 15 minutes or until pudding is set.","url":"https://recipe.bluelayer.org/recipe/35852/griswold-inn-indian-pudding"},{"id":"35797","title":"Indian Potato Sweet","ingredients":"potatoes, raw, skin
sugars, granulated
water, bottled, generic
butter, without salt
nuts, cashew nuts, raw
raisins, seeded
vanilla extract","directions":"Boil, peel and mash potatoes.
Boil sugar in water till syrup is of thread-like consistency (when a drop of it is taken between thumb and index finger and pulled apart, it forms a thread).
Remove from stove.
Add potatoes and butter.
When it begins to firm, add cashew nuts, sultanas and vanilla essence.
Stir till mixture leaves the sides of the pan.
Take a tray and apply ghee on for to come off properly.
Spread on a shallow tray.
Make it cool and cut into pieces and serve.","url":"https://recipe.bluelayer.org/recipe/35797/indian-potato-sweet"},{"id":"35606","title":"Pork Pickle - Indian","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
spices, ginger, ground
spices, garlic powder
spices, pepper, red or cayenne
spices, cumin seed
salt, table
sugars, brown
vinegar, distilled","directions":"Mix all ingredients, cover and marinate overnight.
Cook mixture in it's own juices till done, about 1 hour.
Cool and bottle.
Store in fridge.","url":"https://recipe.bluelayer.org/recipe/35606/pork-pickle-indian"},{"id":"35559","title":"Corn Pone","ingredients":"cornmeal, degermed, unenriched, yellow
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
bacon, meatless
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Stir together the cornmeal, baking powder and salt.
Add the bacon drippings and milk.
Stir well.
Making about 4 pones (flattened circles) for each bowl of batter, plop the batter onto a greased cast iron skillet.
Cook until golden brown on each side, flipping once.
To present them in a unique, but truly Indian style, make corn pone this way as the Sioux sometimes did.
Form into small rolls and wrap in green corn husks.
Bake at 350 degrees for 30 to 45 minutes.
Check one to make sure they're done and then bring the rest in the corn husks and serve with jam, butter or honey.","url":"https://recipe.bluelayer.org/recipe/35559/corn-pone"},{"id":"35272","title":"Yellow Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
oil, olive, salad or cooking
spices, turmeric, ground
water, bottled, generic
salt, table","directions":"Rinse and drain the rice.
Heat the oil in a saucepan with a tight-fitting lid.
Add the rice and turmeric or saffron and stir on high heat for a minute or two.
Add the water and salt, cover, and bring to a boil on high heat.
Lower the heat to a gentle simmer and cook covered for 12 to 15 minutes, or until all of the water is absorbed.
Fluff the rice with a fork, cover, and let sit until ready to serve.
Brown rice is fine in this recipe; it just takes longer to cook, about 40 minutes of simmering.
Yellow Rice is the perfect bed for Black Beans with Pickled Red Onions (page 58), West Indian Red Beans (page 69), Shrimp Curry with Snow Peas (page 165), Roasted Vegetable Curry (page 53), and Flounder with Herbed Lemon Butter (page 159).","url":"https://recipe.bluelayer.org/recipe/35272/yellow-rice"},{"id":"35243","title":"Indiana Asparagus Soup","ingredients":"asparagus, raw
water, bottled, generic
salt, table
onions, raw
parsley, fresh
spices, coriander seed
butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
cream, fluid, heavy whipping
lemon juice, raw
salt, table
spices, pepper, black","directions":"Trim tough ends and peel asparagus stems with potato peeler.
Tie together in 3 bunches.
Simmer in large pot of salted water until just tender.
Lift bundles out, place in sink of cold water.
When cooked, drain on paper towels.
Cut into 1-inch pieces; reserve.
In medium saucepan, saute onion and parsley with coriander and butter until soft.
Stir in flour; cook for three minutes.
Remove pan from heat; stir in heated broth.
Simmer mixture 5 minutes.
Add reserved asparagus stalks.
Puree mixture in blender or food processor until smooth.
(Do in batches.)
Return puree to saucepan; stir in cream and reserved tips.
Heat.
Do not boil.
Stir in lemon juice.
Add salt and pepper.
Serve hot or chilled.","url":"https://recipe.bluelayer.org/recipe/35243/indiana-asparagus-soup"},{"id":"34895","title":"Scones (Indian Fry Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
bacon, meatless
water, bottled, generic","directions":"Mix all the ingredients, adding enough hot water to make a soft dough.
Knead the dough until smooth.
Let rest for 5 minutes.
Pat with hands to make flat circles, then roll out into bigger circles.
Poke a hole in the center (so it wont bubble up as much) and fry in oil on both sides until golden brown.
Serve hot, with butter and cinnamon sugar.","url":"https://recipe.bluelayer.org/recipe/34895/scones-indian-fry-bread"},{"id":"33664","title":"Navaho Indian Fry Bread","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
water, bottled, generic","directions":"Heat oil in a heavy skillet to 350 degrees F (175 degrees C).
Sift flour, baking powder, powdered milk, and salt together in a large bowl.
Pour water over flour mixture and stir until a sticky dough forms.
Form dough into a ball using floured hands.
Fry the dough in the hot oil until browned, 3 to 4 minutes per side.
Transfer fry bread to a paper towel-lined plate to drain.","url":"https://recipe.bluelayer.org/recipe/33664/navaho-indian-fry-bread"},{"id":"33613","title":"All-Purpose Spice Rub","ingredients":"salt, table
sugars, granulated
spices, paprika
spices, pepper, black
spices, oregano, dried
spices, thyme, dried
spices, pepper, red or cayenne","directions":"In a small bowl, combine all the ingredients, using your hands to break up the sugar.
Store in an airtight container, away from light and heat, up to 6 months.
Makes up to 1 1/4 cups (enough to season 5-10 pounds of meat, poultry, or seafood!
).
VARIETIES:.
Southwestern rub:replace some of the paprika with cumin, coriander, and chili powder.
Indian Rub:Replace the oregano and thyme with tumeric, curry powder, ground ginger and cardamom.
Mediterranean Rub:Replace some or all of the oregano and or thyme with dried tarragon, marjoram, rosemary, dill or basil.
Omit the cayenne pepper.","url":"https://recipe.bluelayer.org/recipe/33613/all-purpose-spice-rub"},{"id":"33601","title":"Indian Pudding","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornmeal, degermed, unenriched, yellow
butter, without salt
molasses
salt, table
sugars, granulated
spices, cinnamon, ground","directions":"Preheat oven to 325 degrees F (165 degrees C).
Grease a 1 1/2 quart baking dish.
Scald 3 1/2 cups of milk in top of double boiler over direct heat.
Remove milk from heat.
Mix cornmeal with remaining 1 cup of milk, and stir this mixture into the scalding milk, stirring constantly.
Place the milk mixture into the top of the double boiler and cook for 20 minutes, stirring frequently.
Stir butter, molasses, salt, sugar and cinnamon into the mixture.
Pour into the prepared baking dish.
Bake in the preheated 325 degrees F (165 degrees C) oven for 1 1/2 hours.","url":"https://recipe.bluelayer.org/recipe/33601/indian-pudding"},{"id":"33253","title":"Icebox cucumbers","ingredients":"salt, table
salt, table
spices, pepper, black
pickles, cucumber, sour
vinegar, distilled
sugars, granulated","directions":"Take hot boiling vinegar, and sugar in a bowl
Take cucumbers peel them slice down the middle scoop the seeds out slice into half moons shapes
Add cucumbers to vinegar set in refrigerator over night
Dip 2 cups of icebox cucumbers in a bowl add salt and pepper
Kala Namak or Black Salt is a special type of Indian mineral salt.
It is actually pinkish grey rather than black and has a very distinctiive sulfurous mineral taste (like hard boiled egg yolks).","url":"https://recipe.bluelayer.org/recipe/33253/icebox-cucumbers"},{"id":"32988","title":"My Best and Easy Indian Pudding","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornmeal, degermed, unenriched, yellow
molasses
butter, without salt
spices, cinnamon, ground
spices, ginger, ground
salt, table","directions":"Using a non stick (or heavy bottomed) sauce pan add milk and heat on medium heat until nearly bubbling at the edges and steaming.
Slowly whisk in the meal and whisk slowly until the meal is suspended in the milk, meaning none hanging out at the bottom of the pot.
Continue whisking off and on until it reaches a medium thick hot cereal consistency.
Again you *can* walk away and whisk every 5 minutes or so.
Turn stove to low heat and continue to whisk off and on while it thickens.
No need to be afraid.
I have left it unattended for over 10 minutes and it will not scorch, lump or stick.
When it reaches 'thick hot cereal' stage, stir in remaining ingredients.
I usually whisk.
Mix well to combine evenly.
Leave pudding on low, stirring/whisking occasionally until thickened a bit more; 10-15 minutes approximately.
Turn off heat and let the pan sit until it has cooled down half way, then cover with the lid and let it 'set.'
Times will vary with setting.
Last night it was 15 minutes or so and in 2 hours I could upturn the pan.
Refrigerate and reheat gently; I use the microwave for individual servings.
I used the high end of the cook time and will depend on your corn meal, heat of stove, etc -- I have seen many recipes making this pudding appear scary; stand at stove and never stop whisking the entire time.
Fiddley sticks!","url":"https://recipe.bluelayer.org/recipe/32988/my-best-and-easy-indian-pudding"},{"id":"32919","title":"Herbed Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
salt, table
spices, rosemary, dried
spices, basil, dried","directions":"Rinse seeds well in cold water, removing all of the fibrous strings and pat thoroughly dry.
Transfer to a large bowl and add the oil and salt, rosemary and basil, stirring well to coat.
Spread seeds on a baking sheet in a single layer.
Bake at 350 degrees until crisp and golden, 12 to 15 minutes.
Taste for seasoning add more salt if desired.
Variation 1 - For Spicy Seeds: Use 1 teaspoon salt and 2 teaspoons chili powder.
Variation 2 - For Indian Seeds: Use 1 tablespoons curry powder, a pinch of cayenne pepper and 1 teaspoon salt.","url":"https://recipe.bluelayer.org/recipe/32919/herbed-pumpkin-seeds"},{"id":"32507","title":"Bimuelos Or Zalabia Recipe","ingredients":"sugars, granulated
lemon juice, raw
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking","directions":"Bimuelos - Judeo-Spanish
Zalabia - Mid-Eastern
Zenguola - Indian
Syrup: Simmer the sugar, water and lemon juice for 15 mintues or possibly till thick sufficient to coat a spoon.
Add in the rose or possibly orange blossom water and simmer a few seconds longer; cover and chill.
Dough: dissolve the yeast and sugar in about 1/2 c. hot water; let stand 10-15 min or possibly till it froths.
Put the flour in a large bowl; fold in the salt and yeast mix.
Stir in the remaining water gradually and beat vigorously for about 10 min, till smooth and elastic.
Cover with a damp cloth and leave to rise in a hot place for at least 1 hour.
Beat the batter once more and let it rise again.
Make the fritters in batches.
Put balls of dough by the tsp.
or possibly Tbsp.
into 1 1/2 inches of sizzling oil and fry till puffed, crisp and golden brown, turning them to brown proportionately.
You may find it easier if you dip the spoon in oil so which the batter rolls of easily.
Lower the heat a little to give the fritters time to get done inside before they are too brown.
The batter is light and produces irregular, rather than perfectly round shapes.
If the oil is not warm sufficient to begin with, the batter tends to flatten out.
Lift the fritters out with a slotted spoon, drain on paper towels and dip them in the cool syrup for a few seconds (you may let them soak in the syrup a little longer).","url":"https://recipe.bluelayer.org/recipe/32507/bimuelos-or-zalabia-recipe"},{"id":"32016","title":"New England Indian Pudding","ingredients":"cornmeal, degermed, unenriched, yellow
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
leavening agents, baking soda
salt, table
spices, ginger, ground
spices, cinnamon, ground
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d
raisins, seeded
cream, fluid, heavy whipping
spices, nutmeg, ground","directions":"Gradually stir the corn meal into the hot milk.
Cook over low heat or in a double boiler over hot water about 15 minutes until thick, stirring constantly; remove from heat.
Blend together sugar through cinnamon and add to corn meal mixture.
Stir in molasses and cold milk.
Fold in raisins if using.
Bake in a buttered 1-quart casserole at 275F 2 hours.
Serve warm topped with whipped cream, garnished with a dash of nutmeg.","url":"https://recipe.bluelayer.org/recipe/32016/new-england-indian-pudding"},{"id":"31702","title":"My Very Own Summer Yogurt Cooler (Indian Lassi)","ingredients":"yogurt, greek, plain, nonfat
water, bottled, generic
salt, table
spices, cumin seed
spices, pepper, black
spices, paprika","directions":"Whisk/beat the the yogurt or curds with a wire whisk until smooth.
Add the water slowly and continue to whisk until well combined.
Add the seasonings, mix well, and pour into a tall glass to serve immediately.
Alternately, you can double or triple this recipe and store it in the refrigerator, it'll keep for a day at least.
Before serving, stir it once, as the seasonings tend to settle at the bottom.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/31702/my-very-own-summer-yogurt-cooler-indian-lassi"},{"id":"31574","title":"Indian Fry Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic","directions":"Mix everything together, and let rise for 5-10 minutes.
Pour enough oil in a pan to cover the bottom and heat it up.
Take a golf ball size of dough and stretch it out with your hands until 1/8\" to 1/4\" thick.
Fry in the oil until golden brown on both sides.","url":"https://recipe.bluelayer.org/recipe/31574/indian-fry-bread"},{"id":"30177","title":"Indian Chicken Bites","ingredients":"spices, pepper, black
spices, thyme, dried
spices, paprika
spices, cumin seed
salt, table
spices, turmeric, ground
spices, pepper, red or cayenne
spices, garlic powder
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking","directions":"Preheat oven to 350 degrees F.
In a small bowl, mix together the spices.
Set aside.
Cut each chicken thigh into 1-inch segments.
Put in a separate bowl.
Add the spice mix and 1 tablespoon the oil to the chicken.
Mix well and set aside for 10 minutes or longer.
Heat the remaining oil in a wok or large, nonstick frying pan over very high heat.
When the oil is very hot, add the chicken.
Stir-fry quickly until the pieces are lightly browned or have turned opaque on the outside.
Put the pieces in a baking dish, and cover loosely with lightly oiled wax paper (which should sit inside the dish and directly on top of the chicken pieces) and bake for 810 minutes or until the chicken pieces are just cooked through.
Note: If not to be eaten immediately, remove the pieces from the hot baking dish to prevent them from drying out.","url":"https://recipe.bluelayer.org/recipe/30177/indian-chicken-bites"},{"id":"30104","title":"Aloo Gobhi (Indian Cauliflower and Potato Fry)","ingredients":"potatoes, raw, skin
cauliflower, raw
oil, canola
onions, raw
tomatoes, red, ripe, raw, year round average
spices, pepper, red or cayenne
spices, curry powder
salt, table
spices, coriander seed","directions":"Wash and peel potatoes.
Cut them in fairly large chunks.
Clean the cauliflower and cut the florets into a size equal to that of the potato chunks.
Heat oil in a wok or saute pan.
Add the potatoes and fry over high heat until seared on all sides.
Transfer to a plate.
Add the cauliflower florets and fry over high heat until slightly seared.
You just want a light sear and not a burn.
Transfer to a plate.
Add onions to the remaining oil.
Saute until slightly soft.
Add tomatoes and mix in.
Add the cayenne pepper and curry powder and mix well.
Add the partially fried potatoes and cauliflower.
Mix well and add salt to taste.
Cover wok with a lid and reduce flame to medium.
Cook until the potatoes are fork-tender or well-cooked, stirring occasionally.
You might add a few splashes of water occasionally to prevent the veggies from sticking to the wok.
Ideally, water should not be added as this is a fry.
Garnish with chopped fresh coriander or cilantro.
Serve hot with roti, naan, or pita bread.","url":"https://recipe.bluelayer.org/recipe/30104/aloo-gobhi-indian-cauliflower-and-potato-fry"},{"id":"29646","title":"Easy Naan in a Bread Machine","ingredients":"wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
honey
butter, without salt
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, yeast, baker's, active dry","directions":"Put all the ingredients in the bread maker and start making the dough.
(Put the dry yeast in its compartment.)
When the dough is done, take it out, press down on it to deflate, and split it in half.
Roll into two portions and let sit for 15 minutes.
Roll the dough out thinly in a triangle shape on a surface dusted with flour.
Grill until both sides are browned.
Try these too!
Indian Curryand Tandoori Chicken","url":"https://recipe.bluelayer.org/recipe/29646/easy-naan-in-a-bread-machine"},{"id":"29587","title":"Mango Lassi (Indian yogurt drink)","ingredients":"yogurt, greek, plain, nonfat
milk, buttermilk, fluid, cultured, lowfat
mango nectar, canned
sugars, brown","directions":"Add everything together in blender.
Blend for about 30 seconds.
Makes about 2 cups, drink with a straw!","url":"https://recipe.bluelayer.org/recipe/29587/mango-lassi-indian-yogurt-drink"},{"id":"28973","title":"American Indian Sunflower Seed Cakes","ingredients":"seeds, sunflower seed kernels, dried
water, bottled, generic
cornmeal, degermed, unenriched, yellow
syrup, maple, canadian
oil, olive, salad or cooking","directions":"Simmer the seeds in the water, covered, for 1 hour.
Drain & grind the seeds when done.
Mix the syrup & cornmeal, 1 tablespoon at a time, into the ground seeds, making a stiff dough.
Shape into 3 inch flat cakes, about 15 cakes.
Fry the cakes in hot oil on both sides.
Drain on paper towels & serve hot.","url":"https://recipe.bluelayer.org/recipe/28973/american-indian-sunflower-seed-cakes"},{"id":"28906","title":"Indian-Style Green Beans","ingredients":"beans, snap, green, raw
oil, olive, salad or cooking
mustard, prepared, yellow
onions, raw
carrots, raw
spices, coriander seed
spices, ginger, ground
salt, table
lemon juice, raw","directions":"Cut beans into 1 inch diagonal slices.
(I just use frozen green beans.
).
Heat oil in a large skillet or wok.
Saute mustard seeds until they begin to \"pop\".
Add vegetables.
Cook, stirring constantly for 5 minutes.
Mix in seasonings, reduce heat, cover, and simmer 8-10 minutes.
Stir in lemon juice and serve.","url":"https://recipe.bluelayer.org/recipe/28906/indian-style-green-beans"},{"id":"28091","title":"Indian Rice","ingredients":"onions, raw
nuts, almonds
butter, without salt
raisins, seeded
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Cook onions and almonds in butter until golden.
Add raisins and heat through until they puff.
Add mixture to rice; mix lightly.
Serve with curry.","url":"https://recipe.bluelayer.org/recipe/28091/indian-rice"},{"id":"26503","title":"Indian Pudding","ingredients":"cornmeal, degermed, unenriched, yellow
milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses
salt, table
spices, ginger, ground","directions":"Put cornmeal in top of a double boiler and pour scalded milk over it.
Blend well and cook over hot water for 20 minutes.
Add molasses, salt and ginger.
Pour into buttered casserole and bake in a 300F.
oven for 2-2 1/2 hours.
Serve warm with ice cream or heavy cream.","url":"https://recipe.bluelayer.org/recipe/26503/indian-pudding"},{"id":"26197","title":"Sweet and Spicy Pecans","ingredients":"nuts, pecans
sugars, granulated
spices, rosemary, dried
salt, table
spices, pepper, black
spices, pepper, red or cayenne
butter, without salt
vanilla extract","directions":"Preheat the oven to 400F.
Spread the pecans on a rimmed baking sheet and place in the oven to lightly toast, 5 to 7 minutes.
While the pecans are toasting, combine the cane sugar, rosemary, salt, black pepper, and cayenne in a bowl and stir to mix.
Place the butter and vanilla in a separate bowl, remove the pecans from the oven and add them to the butter and vanilla mixture, tossing to coat.
Add the spice mixture and toss again to coat evenly.
Return the pecans to the baking sheet, spread them evenly, and bake for 8 to 10 minutes more, until toasted and fragrant, stirring halfway through.
Sprinkle with additional salt, if desired.
Let cool completelythey will get crispy after they coolbefore storing in an airtight container until ready to serve, or for up to 1 week.
Mix things up by flavoring the nuts with different combinations of herbs and spices.
For a spiced orange rendition, omit the rosemary and add ground cardamom and orange zest.
Or, to showcase Indian flavors, replace the rosemary with crushed red pepper flakes, ground cumin, and ground coriander.
For more savory pecans, use Worcestershire sauce in place of the vanilla.","url":"https://recipe.bluelayer.org/recipe/26197/sweet-and-spicy-pecans"},{"id":"25645","title":"Butter Naan (Indian Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, baking soda
water, bottled, generic","directions":"Mix all purpose flour with salt, baking soda, oil and sugar with like warm water.
Make a soft dough (not runny) and keep aside covered with a damp cloth for 30 minutes.
Make a soft dough (not runny) and keep aside covered with a damp cloth for 30 minutes.
Take 1 inch balls and roll make to about 3-5mm thickness
Smear some water and put the rolled naan on a normal pan.
If you use a non stick, it'll slip off.
Keep on med to high flame.
Flip the entire pan upside down on the flame to grill the nan from lower side.
The water helps to keep the nan stuck to the pan
Take some butter and top n serve hot with any curry of your choice","url":"https://recipe.bluelayer.org/recipe/25645/butter-naan-indian-bread"},{"id":"25461","title":"Indian Vegetable Curry","ingredients":"spices, curry powder
potatoes, raw, skin
carrots, raw
chickpeas (garbanzo beans, bengal gram), mature seeds, raw
tomatoes, red, ripe, raw, year round average
soup, chicken broth or bouillon, dry","directions":"Stir curry powder in large skillet over high heat until fragrant, about 30 seconds.
Stir in potatoes, vegetables, chick-peas and tomatoes; bring to a boil.
Reduce heat to medium-high cover and cook 8 minutes.
Blend broth with cornstarch; stir into vegetables.
Cook until thickened.","url":"https://recipe.bluelayer.org/recipe/25461/indian-vegetable-curry"},{"id":"25341","title":"Roti - Indian Flatbread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
water, bottled, generic","directions":"Mix all dry ingredients in a large mixing bowl.
Add coconut oil
Add one cup of water and mix with your hand.
The dough should be slightly moist but not sticky.
Add splashes of water slowly while mixing until no more dry wheat flour remains in mixing bowl.
If the dough sticks to your hands, slowly add more wheat flour.
Knead together for a minute.
Cover mixing bowl with a wet cloth or paper towel and let sit for 10 minutes.
Divide dough into 12 equally sized balls.
Roll one flat while heating a heavy cast iron skillet.
Tip: Roll the dough into a long cylinder, use a butter knife to cut into three sections, then cut those in half and repeat to get 12 equal rounds.
Cook on skillet for 1-2 minutes on both sides.","url":"https://recipe.bluelayer.org/recipe/25341/roti-indian-flatbread"},{"id":"25339","title":"Rasgula (Indian Milk Balls)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw
sugars, granulated
spices, cardamom
water, bottled, generic","directions":"Add a teaspoon of lemon juice to the milk and bring it to a boil.
The lemon juice will separate the milk into watery whey and solid chunks.
Sift mixture through a clean muslin cloth and throw away the water.
It will take about 15 minutes for all of the water to be removed.
Blend solid chunks in blender with cardamon into a thick paste.
You can add a FEW drops of water if needed but you want as thick of a paste as possible.
Make small balls about 1 inch in diameter out of the paste.
Boil water in a wide pan with at least 2-3 inches of water over medium low heat.
Add sugar to water to make a light syrup.
Gently drop the solid balls into the boiling syrup.
Cook the balls in the syrup for about 1/2 an hour.
Remove from heat and serve cold.","url":"https://recipe.bluelayer.org/recipe/25339/rasgula-indian-milk-balls"},{"id":"25130","title":"Chakalaka","ingredients":"oil, canola
spices, ginger, ground
spices, garlic powder
sauce, peppers, hot, chili, mature red, canned
onions, raw
tomatoes, red, ripe, raw, year round average
peppers, sweet, green, raw
spices, pepper, red or cayenne
smart soup, indian bean masala
carrots, raw
tomato sauce, canned, no salt added
spices, coriander seed","directions":"Fry ginger, garlic, chillis, onions in the oil.
Add the leaf masala or curry powder of your choice.
Add the tomatoes and cook for 10 minutes.
Add peppers and carrots and cook for 10 minutes.
Add baked beans and cook for 5 minutes.
Remove from heat and add coriander.
Check seasoning.
Serve with whatever you want, hot or cold.","url":"https://recipe.bluelayer.org/recipe/25130/chakalaka"},{"id":"23776","title":"Naan-Style Flatbread","ingredients":"butter, without salt
spices, cumin seed
spices, poppy seed
seeds, sesame seeds, whole, dried","directions":"1 (14-ounce) can pizza crust
Preheat the oven to 400 degrees F. Lightly spray a baking sheet with cooking spray; set aside.
Remove pizza crust from can and unroll onto baking sheet.
Using your hands, press out the dough until it is approximately 1/4-inch thick.
Brush the dough with melted butter and sprinkle with seeds.
Bake until lightly golden, about 10 to 12 minutes.
Cut into serving size pieces.
Cook's Note: Naan is an Indian white flour flatbread that is lightly leavened by yeast.","url":"https://recipe.bluelayer.org/recipe/23776/naan-style-flatbread"},{"id":"23730","title":"Indian-Spiced Chapati Flat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, cumin seed
spices, garlic powder
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix flour, salt, cumin, and garlic together in a bowl.
Stir in water and oil.
Knead for 2-3 minutes, till dough is somewhat soft.
Let sit for 25-30 minutes in a warm draft-free place.
Divide dough into 4 balls and flatten each until 4-5 inches in diameter by hand or with a well-oiled rolling pin.
Heat a frying pan on high heat and place one flattened ball in the pan.
Do NOT use oil in the pan.
When the dough becomes mostly translucent, flip it and cook the other side.
When both sides are slightly browned, remove from pan and immediately spread one side of the bread with margarine.
Repeat with the other 3.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/23730/indian-spiced-chapati-flat-bread"},{"id":"23697","title":"Vegan Besan Puda - Spicy Indian Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
salt, table
spices, cumin seed
water, bottled, generic
peppers, sweet, green, raw
squash, summer, zucchini, includes skin, raw
spices, coriander seed
oil, olive, salad or cooking","directions":"Mix the dry ingredients in a medium bowl.
Add the water and stir until the mixture is smooth add in the chills, zucchini and cilantro.
Heat a medium fry pan over medium-high heat.
Pour about 1/2 cup of batter in center of pan.
Spread thin into about a 6 or 7 inch circle.
When the pancake appears dry, sprinkle a teaspoon of oil across the top and then flip the pancake.
Flip it one more time to brown each side and then serve immediately.","url":"https://recipe.bluelayer.org/recipe/23697/vegan-besan-puda-spicy-indian-pancakes"},{"id":"23681","title":"African Special Curry Powder Recipe","ingredients":"spices, cumin seed
spices, poppy seed
corn, sweet, white, raw","directions":"Curry powders are an important part of African cooking due to the heavy influence of Arabic & Indian cuisine in Africa.
Curry powders are made from different proportions of spices, dry & grnd.
Spices can be dry in the sunfor 2-3 days, in a low temperature oven, or possibly on stovetop in a dry skillet.
If usinga skillet, be sure to shake spices constantly so they do not burn.
Grinding is usually done with a mortar & pestle.
Curry powders are not necessarily warm; they are made which way by the addition of chili peppers.
Brown spices in warm oven till crisp.
Grind; seal in airtight containers till used.
Add in 1 tsp powdered turmeric, & chili pwdr to taste for every tsp special curry pwdr.","url":"https://recipe.bluelayer.org/recipe/23681/african-special-curry-powder-recipe"},{"id":"23674","title":"Indian Cheese - Paneer and Channa","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat","directions":"Pour milk into a heavy 4-quart saucepan.
Bring to a boil over medium-high heat, stirring occasionally.
Reduce heat to medium and stir in buttermilk.
When the curds form a mass (you'll see a clear, pale-yellow whey surrounding the curds), remove pan from heat, Let stand, partially covered, for 10 minutes.
Line a colander with a double layer of dampened cheesecloth.
Set the colander in the sink or in a bowl if you wish to save the whey (see note).
Gently pour the curds and whey into the cheesecloth.
Gather together the corners of the cloth, give one or two twists, and tie with a kitchen twine.
Hang the cheesecloth bag over the faucet and let the cheese drain for 1 hour, or until it is as thick as yogurt (this is channa).
If the weather is warm, leave the cheesecloth bag in the colander, set the colander on a plate to catch the drippings, and refrigerate until the cheese has thickened.
Unwrap the channa and use immediately, or cover and store in the refrigerator for up to 4 days.","url":"https://recipe.bluelayer.org/recipe/23674/indian-cheese-paneer-and-channa"},{"id":"23485","title":"Panch Phoron (Indian Spice/Seed Mixture)","ingredients":"mustard, prepared, yellow
spices, fennel seed
spices, cumin seed
spices, fenugreek seed
spices, fennel seed","directions":"Combine.
Yer done.
Just don't forget to grind coarsely before use!","url":"https://recipe.bluelayer.org/recipe/23485/panch-phoron-indian-spice-seed-mixture"},{"id":"22936","title":"Indian Pudding","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses
sugars, brown
cornmeal, degermed, unenriched, yellow
salt, table
spices, cinnamon, ground
spices, ginger, ground
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix scalded milk and molasses.
Mix sugar, corn meal, salt, cinnamon, and ginger, and add to the scalded milk and molasses mixture.
Cook slowly, stirring constantly, about 5 minutes.
Pour into a prepared baking dish and dot with butter.
Bake 1 hour in a 300 degrees F oven.
Remove from oven, stir in one cup of milk, and bake for 2 hours longer.
Serve warm.
(I usually top this with vanilla ice cream.
).","url":"https://recipe.bluelayer.org/recipe/22936/indian-pudding"},{"id":"22806","title":"Mango Juice (Indian Milkshake)","ingredients":"mango nectar, canned
milk, fluid, 1% fat, without added vitamin a and vitamin d
ice creams, vanilla
sugars, granulated
vanilla extract
water, bottled, generic","directions":"Put all ingredients in a blender and blend the mixture until smooth.
Pour it in a glass and serve it chilled.","url":"https://recipe.bluelayer.org/recipe/22806/mango-juice-indian-milkshake"},{"id":"22712","title":"Indian Pudding","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cornmeal, degermed, unenriched, yellow
sugars, brown
sugars, granulated
molasses
salt, table
butter, without salt
spices, ginger, ground
spices, cinnamon, ground","directions":"Preheat the oven to 275F.
Heat 2 cups of the milk until very hot and pour it slowly over the cornmeal, stirring constantly.
Cook in a double boiler over simmering water for 10-15 minutes, until the cornmeal mixture is creamy.
Add the remaining ingredients and mix well.
Spoon into a buttered 1 1/2-quart baking dish, pour the remaining 2 cups of milk on top, set into a pan of hot water, and bake for 2 1/2-3 hours or until set.
The pudding will become firmer as it cools.","url":"https://recipe.bluelayer.org/recipe/22712/indian-pudding"},{"id":"22672","title":"Indian Jaggery Rice Pudding (Vellam Payasam)","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
sugars, brown
butter, without salt
spices, cardamom
nuts, cashew nuts, raw
butter, without salt","directions":"Add rice and water to a pot on a high flame and bring to a boil.
Lower the flame to low and simmer covered until the rice is cooked, about 15 minutes.
Uncover, add jaggery and 2 1/2 tablespoons of ghee and let the mixture simmer on the low flame, stirring every 2 minutes.
When the mixture starts to thicken to the consistency of pourable custard (about 10 minutes), remove from flame.
Sprinkle cardamom powder over the pudding.
In a small skillet, roast the broken cashewnuts in 1/2 tbsp ghee and pour over the pudding.
Mix well, and serve immediately, or cold, after refrigeration.","url":"https://recipe.bluelayer.org/recipe/22672/indian-jaggery-rice-pudding-vellam-payasam"},{"id":"21860","title":"Fried Indian Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix all dry ingredients.
Add milk.
Combine with a fork.
Knead 2-3 times on a lightly floured surface.
Pat out or roll to 1/2 inch thickness.
Cut into 3/4 in x 3 in strips.
Fry in 1/2 inch of Crisco oil or a deep fat fryer.
Serve warm.
To make into a sweet treat, dust the tops with powdered sugar.
Coat with cinnamon sugar.","url":"https://recipe.bluelayer.org/recipe/21860/fried-indian-bread"},{"id":"21680","title":"Indian Pudding--Eggless","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses
cornmeal, degermed, unenriched, yellow
syrups, sugar free
salt, table
spices, cinnamon, ground
spices, ginger, ground
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat oven to 300 degrees.
Grease a 2 quart casserole.
Set aside.
Mix the cornmeal, sugar (or maple syrup), salt, cinnamon and ginger together.
Set aside.
Heat the first 3 cups of milk and molasses slowly until scalded.
Gradually stir the cornmeal-sugar mixture into the hot milk/molasses mixture.
When combined, add the butter.
Cook over low heat, stirring constantly, about 10-20 minutes or until the cornmeal mush begins to thicken slightly.
Boil water to create a water bath (Bain Marie) for the casserole dish.
Pour into greased casserole.
Place casserole in a baking pan deep enough to hold enough boiling water to come 2 inches up the side.
Fill baking pan with boiling water.
Pour the remaining 1 cup of cold milk over the pudding; DO NOT STIR!
Bake for 3 hours or until a knife inserted of the center of the pudding comes out clean.
Carefully remove pudding from oven so water from baking pan does not spill.
Set on trivet or hot pad to cool for 10-15 minutes before serving.
Allow water to cool in oven for safe removal.
Serve Indian Pudding alone, with ice cream, poured cream or whipped cream.","url":"https://recipe.bluelayer.org/recipe/21680/indian-pudding-eggless"},{"id":"21244","title":"Indian Cucumber Raita","ingredients":"yogurt, greek, plain, nonfat
honey
pickles, cucumber, sour
spices, coriander seed
spices, cumin seed","directions":"Place all ingredients in a bowl.
It may be easier to warm the honey, as it is easier to blend with the other ingredients.
Make sure the cucumber is drained well, otherwise your raita will be too watery.
Mix well, and add to serving bowl.
Sprinkle cumin over the top.
Serve on top or on the side of your favorite Indian dish, or serve as a dipping sauce with naan bread.","url":"https://recipe.bluelayer.org/recipe/21244/indian-cucumber-raita"},{"id":"21102","title":"Homemade Paneer (Panir - Indian Cheese)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"Prepare a place for the paneer to drain, placing a colander in the sink and lining it with 4 thicknesses of cheesecloth or a clean linen kitchen towel.
Ina large (at least 3 quart) saucepan, bring the milk to a boil over high heat, stirring almost constantly to prevent it from burning or boiling over.
As soon as the milk comes to the boil, add the yogurt and sir gently.
The milk will soon foam up into soft clouds and then break into thick curds of cheese floating in a thin, faintly greenish liquid called whey.
Remove from the heat and pour the contents of the saucepan into the cheesecloth-lined colander placed in the sink to drain away the whey.
When the cloth is cool enough to handle, bring its corners together and squeeze the cheese into a ball, twisting the top portion of the cloth to force out more liquid and then securing it with a rubber band.
Suspend the cheese from the faucet and let it hang over the sink for about 30 minutes to drain off any remaining whey.
Now press the cheese to make it firm enough to cut.
To do this, place the wrapped lump of cheese on its side in a pie pan or frying pan, and place another pie pan or frying pan of equal or smaller size on top of it, or cover the cheese with a plate.
Balance a weighty object, such as a teapot filled with water, on the pan or plate to compress the cheese.
As you can see in the photos, I put the wrapped cheese in a bowl, placed a smaller bowl on top of that and a large, full bottle of wine into that bowl.
Press for 30 minutes more.
Carefully unwrap the pressed cheese, cut into 1/2-inch cubes, transfer it to a container and seal tight.
Refrigerate until needed.
The paneer will keep 3 to 4 days in the refrigerator and several months in the freezer.","url":"https://recipe.bluelayer.org/recipe/21102/homemade-paneer-panir-indian-cheese"},{"id":"20335","title":"Indian \"Chilli\" Nuts","ingredients":"oil, olive, salad or cooking
rice, white, long-grain, regular, unenriched, cooked without salt
raisins, seeded
oil, corn, peanut, and olive
nuts, cashew nuts, raw
spices, chili powder","directions":"Heat the oil in a pan, add the rice bubbles and cook for 1 minute.
Stir in the sultanas and nuts.
Cook for a further 2 minutes over a medium heat, stiring constantly.
Remove from the heat, but while the pan is still hot add in the chilli powder and stir through.
Cool in the pan and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/20335/indian-chilli-nuts"},{"id":"20221","title":"Homemade Paneer / Panir (Indian Curd Cheese)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat","directions":"For channa:
Pour milk into a heavy 4-quart saucepan, bring to a boil over medium-high heat, stirring occasionally.
Reduce heat to medium and stir in buttermilk.
When the curds form a mass (you'll see a clear, pale-yellow whey surrounding the curds), remove pan from heat, let stand, partially covered, for 10 minutes.
Line a colander with a double layer of dampened cheesecloth.
Set the colander in the sink or in a bowl if you wish to save the whey (see note).
Gather together the corners of the cloth, give one or two twists, and tie with a kitchen twine.
Gently pour the curds and whey into the cheesecloth.
Hang the cheesecloth bag over the faucet and let the cheese drain for 1 hour, or until it is as thick as yogurt (this is channa).
If the weather is warm, leave the cheesecloth bag in the colander, set the colander on a plate to catch the drippings, and refrigerate until the cheese has thickened.
Unwrap the channa and use immediately, or cover and store in the refrigerator for up to 4 days.
(Note: Save the whey for making your next batch of paneer, use it for cooking lentils or pilafs, or add it to soups.)
Yields approximately 10 ounces.
Nutrition Infomation: PER OUNCE (channa): 75 calories, 5 g protein, 0 g carbohydrate, 6 g fat (4 g saturated), cholesterol and sodium content is not available, 0 g fiber.
For Paneer cheese:
Snugly wrap cheesecloth around the channa to form a\"cake.\"
Place on a cookie sheet, place another cookie sheet on top and add weights (for example, 2 or 3 large cans of tomatoes, 2 or 3 bricks, a large pitcher of water).
Let the cheese sit for 2 to 4 hours.Use immediately, or cover and refrigerate for up to 5 days.
Yields 8 ounces (1 cup).
Nutrition Infomation: PER OUNCE (paneer): 100 calories, 7 g protein, 2 g carbohydrate, 7 g fat (5 g saturated), cholesterol and sodium content is not available, 0 g fiber.","url":"https://recipe.bluelayer.org/recipe/20221/homemade-paneer-panir-indian-curd-cheese"},{"id":"20215","title":"American Indian Pudding Recipe","ingredients":"raisins, seeded
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat
cornmeal, degermed, unenriched, yellow
molasses
salt, table
sugars, granulated
spices, ginger, ground
spices, nutmeg, ground
butter, without salt","directions":"Add in the raisins to the warm lowfat milk.
Mix 1 c. cool lowfat milk with the cornmeal, then stir into the warm lowfat milk.
Heat very slowly, stirring constantly, for about 10 to 15 min or possibly till the mix thickens.
Fold in the molasses, salt, sugar, ginger, nutmeg, & butter.
Pour into a buttered 2-qt casserole.
Then pour the remaining 1/2 c. cool lowfat milk into the center of the pudding.
Set dish in a pan of cool water, & bake in a slow oven, 300 F., for 2 1/2 hrs.
Let cold for 3 to 4 hrs before serving.","url":"https://recipe.bluelayer.org/recipe/20215/american-indian-pudding-recipe"},{"id":"20089","title":"Pabla Indian Cuisine Mango Lassi","ingredients":"yogurt, greek, plain, nonfat
sugars, granulated
mango nectar, canned
water, bottled, generic","directions":"Combine all ingredients in the blinder and blend 1 minute.
Special: with same recipe you can add any flavor like banana, strawberry, etc.","url":"https://recipe.bluelayer.org/recipe/20089/pabla-indian-cuisine-mango-lassi"},{"id":"19721","title":"Mom's Quick-n-Easy Kesari (Indian Semolina Sweet Dish)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
spices, saffron
semolina, unenriched
butter, without salt
spices, cardamom
nuts, cashew nuts, raw","directions":"Boil water (or 1/2 cup milk+ 1/2 cup water or 1 cup milk), saffron and sugar in a skillet over high heat.
Once the sugar has melted and the water (or milk) is boiling rapidly, reduce flame to low, add the semolina and 1 tablespoon and 2 teaspoons ghee and stir continuously for 2 minutes.
The mixture should have\"clumped\" together into a homogeneous, non-sticky mass (well not TOO sticky!
).
Remove from flame, add the ground cardamom and mix well.
In another small pan heat the remaining 1 teaspoon of ghee and roast the broken cashewnuts in it until golden brown.
Add the roasted nuts along with any leftover ghee to the cooked semolina mixture and mix well.
Now here's where the fun is!
Pack a 1/3 cup measure with the kesari, pressing down well, then invert onto an individual serving dish-- it's not jello, so you'll have to use some force while inverting!
Repeat for the rest of the kesari, sit down with friends and family and enjoy this simple sweet dish!","url":"https://recipe.bluelayer.org/recipe/19721/moms-quick-n-easy-kesari-indian-semolina-sweet-dish"},{"id":"19594","title":"Indian Carrot Bread","ingredients":"carrots, raw
water, bottled, generic
honey
sugars, brown
butter, without salt
cornmeal, degermed, unenriched, yellow
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Preheat oven to 350F.
Grease an 8-inch square pan.
In a saucepan, over medium heat, bring carrots in water to a boil; boil until tender (10 minutes).
Remove from heat and add honey, brown sugar, butter, cornmeal, and milk.
In a large bowl, combine flour, baking soda, baking powder, and salt.
Combine dry mixture with carrot mixture, then transfer to baking pan.
Bake until a cake tester insterted in middle comes out clean (45-50 minutes).
Serve hot with butter.","url":"https://recipe.bluelayer.org/recipe/19594/indian-carrot-bread"},{"id":"19564","title":"West Indian Bread Pudding","ingredients":"wheat flours, bread, unenriched
raisins, seeded
bananas, raw
honey
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
egg substitute, powder
spices, nutmeg, ground
vanilla extract","directions":"Combine the bread cubes and raisins.
In a separate bowl, combine the remaining ingredients, and pour over the bread cubes.
Stir gently to mix, and let the mixture sit for 10 minutes.
Coat a 1 1/2 quart casserole dish with nonstick cooking spray.
Spread the bread mixture evenly in the dish, and bake at 350 degrees for 50 to 60 minutes, or until a sharp knife inserted in the center comes out clean.
Let stand for 10 minutes.
Serve warm, and refrigerate any leftovers.","url":"https://recipe.bluelayer.org/recipe/19564/west-indian-bread-pudding"},{"id":"19348","title":"Blue Corn Tortillas Recipe","ingredients":"corn, sweet, white, raw
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"You will need a medium-sized bowl, a griddle or possibly heavy skillet at least 8 inches in diameter, and a rolling pin.
Place corn meal in a bowl and pour boiling water over.
Stir to mix well.
Let sit for fifteen min.
Fold in one-half c. of all purpose flour.
Turn this mix out onto a bread board spread with 1/4 c. of flour.
Knead for 2 to 3 min, incorporating the 1/4 c. of flour into the dough (and if necessary, use a little more).
The dough will be soft but not at all strong.
Return the dough to the bowl and cover.
Let rest for 30 min.
Divide the dough into eight pcs.
Between well-floured palms, make flat round patties out of each of the eight and set aside.
Heat your griddle over medium high heat, making sure which it is warm before you cook the first tortilla.
On a well-floured surface (as the dough is quite sticky), carefully roll out a tortilla till it is approximately 7 to 8 inches in diameter.
(We find it easiest to first pat out the dough with our fingers or possibly between our palms, and then to roll out the tortilla at the very last just to make it uniform in thickness).
Cook the tortilla as you would a wheat tortilla, approximately one minute on each side.
The tortillas will be flecked with brown on both sides.
When cooked, remove and wrap in a kitchen towel.
Stack one on top of another.
Yield: Makes eight blue corn tortillas approximately 8 inches in diameter.
Blue corn is one of many different varieties of corn grown by the Hopi and Pueblo Indians.
It ranges in color from gray to blue to almost black, and is used in breads, dumplings, sauces, and in drinks.
Blue corn tortillas are traditionally made without salt, as below, for salt is thought to mask the full but subtle taste of the blue corn.
These tortillas are soft to eat, and not at all tough.
Because they contain a little wheat flour, they are also relatively easy to handle; you can pat them out by hand, then roll them to an even thickness if need be.
They are cooked quickly in a warm ungreased skillet, then wrapped in a towel to stay soft and hot till ready to be eaten.","url":"https://recipe.bluelayer.org/recipe/19348/blue-corn-tortillas-recipe"},{"id":"18978","title":"American Indian Hopi Blue Corn Mush \"Savory Way\" Recipe","ingredients":"water, bottled, generic
oil, olive, salad or cooking","directions":"Bring water to a boil in a saucepan, add in salt to taste, and whisk in the cornmeal.
Lower the heat and stir the cornmeal for 10 min or possibly till it tastes done.
The coarser the meal, the longer it will take.
Pour the cooked cereal onto a cookie sheet or possibly into a bread pan and set it aside to cold for an hour or possibly so or possibly till hard.
Once it has cooled, slice it into pcs for frying.
Fry the slices in butter or possibly oil in a nonstick pan till lightly crisped on both sides.
If this is to be eaten as a savory, sprinkle a little red chili or possibly paprika on top just before serving.
This is cooked like cornmeal mush, molded in a bread pan, and then sliced and fried.
It is delicious with a clear corn flavor and odd purple-blue color.
It's good with Large eggs and bacon, or possibly with butter.","url":"https://recipe.bluelayer.org/recipe/18978/american-indian-hopi-blue-corn-mush-savory-way-recipe"},{"id":"18597","title":"Indian Hot Onion Relish","ingredients":"onions, raw
lemon juice, raw
spices, paprika
spices, pepper, red or cayenne
salt, table","directions":"Rinse onions in sieve under cold running water; drain.
Mix together ingredients in a small bowl; allow flavors to meld over 1 hour period before serving.
Serve as table condiment with Indian foods, samosas, pakoras, along with other chutneys.","url":"https://recipe.bluelayer.org/recipe/18597/indian-hot-onion-relish"},{"id":"18475","title":"Indian Style Lemonade","ingredients":"water, bottled, generic
lime juice, raw
lemon juice, raw
syrup, maple, canadian
spices, ginger, ground
spices, pepper, red or cayenne","directions":"Combine all ingredients in a large pitcher or punch bowl.
Serve at room temperature or chilled.","url":"https://recipe.bluelayer.org/recipe/18475/indian-style-lemonade"},{"id":"18147","title":"Indian Naan Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
oil, olive, salad or cooking
butter, without salt
spices, poppy seed","directions":"Combine yeast and sugar in small bowl.
Add water and stir well and let rest until foamy, about 5 minutes.
Stire together the flour and salt in a large bowl.
Make a well in the center of the flour and pour in the mixture and butter.
Mix together with fingers until a smooth doughs form that is just slightly sticky, working in additional flour if needed.
Transfer dough to flightly floured board and knead for 3 minutes.
Oil a small bowl with the remaining teaspoon of butter and place the dough in the bowl, turning to coat.
Cover the bowl with plastic wrap or a damp kitchen towl and let rest in a warm draft-free area until doubled in dize, about 1 hour.
Preheat oven and griddle (or baking stone) to 400 degrees F.
Divide the dough into 6 equal pieces and transfer to lightly floured work surface.
Using a lightly floured rolling pin, gently roll each portion dough into a circle.
5-6 inches in diameter.
Optional: Brush tops with melted butter and sprinkle with seeds.
Using a heatproof basting brush, lightly coat the griddle/stone with a little vegetable oil and quickly place dough onto the griddle.
Bake until light golden brown and puffed, 8 - 10 minutes.
Remove bread and bake remaining rounds.
Serve bread hot or warm.","url":"https://recipe.bluelayer.org/recipe/18147/indian-naan-bread"},{"id":"17057","title":"Indian Fry Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Combine the 3 cups of flour, baking powder and salt.
Add 1/4 cup milk and blend thoroughly.
Add the 1-1/2 cups of warm water, a little at a time, and knead the dough until it is soft but not sticky.
Place in a lightly oiled bowl, cover and let stand about 15 minutes.
Pull off egg-sized balls of dough and roll into balls.
Flatten the balls into circles about 1/4\" thick.
Punch a hole in the center of each flattened dough so it will puff.
Fry in a heavy skillet in oil until bubbles appear.
Turn bread over and fry until golden brown.
Remove fry bread and place on paper towels for about 1 minute.
Serve hot.
You can bite or tear a piece off of the corner and pour in honey or dip breads in con queso dip or use to make Indian tacos (these are made by topping hot breads with taco meat, shredded lettuce, diced onion, diced tomatoes and shredded cheese).
You can also top with sour cream and salsa.
(If you want to try the Indian tacos I suggest that you make the balls larger than the called for egg size).
These kind of tacos have to be eaten with a fork!
They are delicious!","url":"https://recipe.bluelayer.org/recipe/17057/indian-fry-bread"},{"id":"16997","title":"Chapati (Indian Flat Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table","directions":"1) Mix 2 cups all purpose or whole wheat flour with approximately 1 cup water and 1/4 tsp salt.
Knead gently, roll into a ball, and set in fridge for 2 hours.
2) Divide the dough into 10 pieces and, on a floury surface, roll out into 10 flattened discs.
3) Heat a cast iron skillet.
Rub down with a paper towel damp with olive oil.
Place 1 flat bread on skillet and wait until it begins to bubble, and flip.
You can encourage the bubbles and eventually get pockets throughout the entire bread!
Wipe down the skillet with a very conservative amount of olive oil every once in a while to prevent the flour from burning.","url":"https://recipe.bluelayer.org/recipe/16997/chapati-indian-flat-bread"},{"id":"16837","title":"Indian Sweet Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
sugars, granulated
oil, olive, salad or cooking","directions":"In a large bowl, stir together flour, salt and water until a soft dough is formed.
Turn dough out onto a lightly floured surface and knead briefly.
Divide dough into golf ball size pieces and cover with a damp cloth or plastic wrap.
Select a ball of dough and roll out until very thin but not torn.
Sprinkle lightly and evenly with sugar.
Fold up dough into a small square and roll out again until thin.
Heat a lightly oiled griddle over medium heat.
Place the rolled dough onto the pan and cook for 1/2 to 1 minute on each side until golden.
Serve immediately.
Repeat until all dough balls have been rolled and cooked.","url":"https://recipe.bluelayer.org/recipe/16837/indian-sweet-bread"},{"id":"16806","title":"Indian Peas And Cauliflower","ingredients":"oil, olive, salad or cooking
spices, cumin seed
mustard, prepared, yellow
peas, green, frozen, unprepared
cauliflower, raw
salt, table","directions":"Heat the oil in a skillet over medium heat.
Place the cumin seeds and mustard seeds in the hot oil.
Cook and stir until the seeds begin to pop.
Mix in the peas and cauliflower.
Season with salt.
Reduce heat to low, cover, and continue cooking 15 minutes, until the vegetables are tender.","url":"https://recipe.bluelayer.org/recipe/16806/indian-peas-and-cauliflower"},{"id":"16467","title":"Indian ( Navajo ) Fry Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
leavening agents, yeast, baker's, active dry","directions":"Heat oil in skillet til hot over med-high heat.
In a large mixing bowl pour the warm milk then add all dry ingredients and oil.
mix into ball of dough.
give about 10 minutes for the dough to rise.
shape into discs.
fry until golden brown (if too crispy the oil is likely not hot enough; The fry bread should turn golden brown fairly quickly).","url":"https://recipe.bluelayer.org/recipe/16467/indian-navajo-fry-bread"},{"id":"16241","title":"Sindhi Flatbreads With Black Pepper (Kali Mirch Ki Loli)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
oil, olive, salad or cooking
water, bottled, generic","directions":"Combine the flour, salt, and pepper in a large, wide bowl.
Slowly add the 4 tablespoons oil, rubbing it into the flour.
Now, slowly add about 1/2 cup of water or enough to form a firm dough.
Knead well until the dough is smooth and forms a ball.
Cover the dough ball with plastic wrap and set aside for 30 minutes.
Set a cast-iron griddle, cast-iron frying pan, or Indian tava over medium-high heat.
Divide the dough into 4 parts.
Oil your hands lightly and make 4 balls.
Flatten the balls to make 4 patties.
Keep 3 balls covered while you work with the fourth.
On a lightly oiled surface, roll out the patty into a 5 1/4-inch round.
(The edges might be slightly rough but that is as it should be.)
Prick a few holes on the bread with a fork.
Slap the bread onto the hot griddle.
Cook about 1 minute on the first side.
Turn the bread over and cook the second side for a minute.
Turn it over again.
Reduce heat to medium.
Now dribble about 1/2 teaspoon oil on the griddle very near the circumference of the bread.
Cook 30 seconds, pressing down on the bread with a spatula.
Turn the bread again, dribbling another 1/2 teaspoon of oil near its circumference.
Cook 30 seconds, pressing down on the bread again.
Keep turning every 30 seconds or so until the bread has a few brown spots and is cooked through, 4-5 minutes in all.
Remove and keep covered.
Turn the heat up to medium-high again and make the second bread.
Make all the breads this way.","url":"https://recipe.bluelayer.org/recipe/16241/sindhi-flatbreads-with-black-pepper-kali-mirch-ki-loli"},{"id":"15923","title":"Indian-Spiced Potato Salad","ingredients":"potatoes, raw, skin
shallots, raw
salad dressing, mayonnaise, regular
spices, ginger, ground
lemon juice, raw
spices, coriander seed","directions":"Bring large pot of salted water to boil; add potatoes.
Cook until potatoes are tender when pierced with knife, about 25 minutes.
Cover and refrigerate until very cold, at least 3 hours.
(Can be made 1 day ahead.
Cover and chill.)
Puree shallots, mayonnaise, ginger, and lemon juice in processor.
Transfer to small bowl.
Stir in 1 1/2 cups cilantro.
Season to taste with salt and pepper.
Peel potatoes; cut into 1/2-inch cubes.
Place in large bowl, add dressing, and toss to coat.
Refrigerate until cold, about 4 hours.
Season to taste with salt and pepper.
Garnish with remaining cilantro and serve.","url":"https://recipe.bluelayer.org/recipe/15923/indian-spiced-potato-salad"},{"id":"15791","title":"Blackberry Plum Butter Recipe","ingredients":"blackberries, raw
plums, raw
apple juice, canned or bottled, unsweetened, without added ascorbic acid
honey
lemon juice, raw","directions":"Makes 2-1/2 c.
Tart-sweet fruit butters are delightful no-fat replacements for con-ventional dairy products and borrow from the ancient time-honored practices of using and appreciating wild resources.
This version was inspired by wild Blackberries I collected on the Muckleshoot Indian Reservation in Washington state before heading to Glacier National Park.
Blackberries, close cousins of the Blackberry, can also be used in this recipe.
Combine all ingredients in a medium saucepan over medium heat.
Cook, stirring to blend well, for 15 min, mashing fruits with the back of the spoon.
Cold slightly and puree in a blender or possibly food processor.
Serve warm or possibly cool, spooned over individual plum cakes or possibly in a generous bowl beside them.","url":"https://recipe.bluelayer.org/recipe/15791/blackberry-plum-butter-recipe"},{"id":"15186","title":"Indian-Spiced Salad Dressing","ingredients":"lime juice, raw
soup, vegetable broth, ready to serve
oil, olive, salad or cooking
soy sauce made from soy (tamari)
spices, pepper, red or cayenne
spices, cumin seed
salt, table","directions":"Place all of the ingredients in a jar with a tight-fitting lid, and shake until well blended.
Use the dressing immediately, or refrigerate until ready to use.","url":"https://recipe.bluelayer.org/recipe/15186/indian-spiced-salad-dressing"},{"id":"13468","title":"Indian Spiced Roasted Nuts","ingredients":"sugars, brown
honey
oil, canola
spices, cinnamon, ground
salt, table
spices, cardamom
spices, cloves, ground
spices, pepper, black
nuts, almonds
nuts, cashew nuts, raw
nuts, hazelnuts or filberts","directions":"Preheat oven to 350.
Combine the first 8 ingredients in a microwave-safe bowl.
Microwave at HIGH for 30 seconds; stir until blended.
Add nuts to sugar mixture; toss to coat.
Spread nuts evenly on a baking sheet lined with parchment paper.
Bake at 350 for 15 minutes or until golden brown.
Cool.","url":"https://recipe.bluelayer.org/recipe/13468/indian-spiced-roasted-nuts"},{"id":"12772","title":"Cilantro Yogurt Sauce","ingredients":"yogurt, greek, plain, nonfat
spices, coriander seed
sugars, granulated
salt, table","directions":"In a blender, puree 1/2 cup of the yogurt with the cilantro, sugar, and salt until smooth and bright green.
Fold the cilantro-yogurt mixture into the remaining yogurt.
If you prefer, mix together all of the ingredients in a bowl.
It wont be as green, but it will taste just fine.
Serve with Navajo Stew (page 46), West Indian Red Beans & Coconut Rice (page 69), or Curried Cauliflower & Chickpea Soup (page 120).","url":"https://recipe.bluelayer.org/recipe/12772/cilantro-yogurt-sauce"},{"id":"12632","title":"Basic Arepa Dough Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt","directions":"Arepas are simple corn cakes first made by the Indians of Colombia and Venezuela.
They were an important part of their diet, like corn tortillas were to the Aztecs.
Over the centuries, the poor people of Colombia and Venezuela continued to use them as inexpensive, easy-to-prepare source of nourishment.
Today, these humble corn cakes are a comfort food for the rich and poor alike, a heart-warming tribute to simplicity, tradition, versatility, and good taste.
Originally, arepas were made from dry corn kernels which were soaked overnight in water and lime to remove the skins, then cooked, liquid removed and grnd into masa (dough).
Thanks to modern technology, a pre-cooked harina de masa is now available at most Latin American markets.
An instant masa can be made by simply mixing this corn flour (either white or possibly yellow) with a little salt and sufficient boiling water to make a stiff dough.
The dough is then shaped into flat round cakes of varying thicknesses, depending on the intended use, and cooked on a griddle or possibly deep-fried.
In parts of Colombia, arepas are cooked atop a flagstone slab which is first heated and then brushed with fat.
Another Colombian specialty - arepas de chocolo - are made from fresh corn and cooked on top of banana leaves.
Colombian arepas are generally thinner than their Venezuelan counterparts.
The standard Venezuelan arepa looks somewhat like a flat bread roll, crispy on the outside and doughy on the inside.
They can be split open and buttered, or possibly spread with cream cheese or possibly fresh goat cheese.
Made this way, they are served for breakfast or possibly as an accompaniment for grilled fowl, fish, meat stews, or possibly sausages.
In Venezuela, the doughy inside is sometimes scooped out, and the shell is filled with savory mixtures of grnd or possibly minced pork, beef, ham, chicken, seafood, vegetables, or possibly beans.
They are excellent first courses.
Venezuelan mandocas, for example, are cheese arepas shaped into rings and deep-fried.
Another specialty is bollos pelones - balls of arepa dough stuffed with seasoned grnd meat, either fried or possibly poached in water, then served with tomato sauce.
A popular snack in Colombia consists of arepas served with fresh cheese and fried chorizo (sausage).
Colombians also make tasty soups using fresh masa or possibly leftover arepas.
Arepitas dulces make great desserts.
The versatile arepa indeed proves which unpretentioius food can be not only satisfying but also delicious.
In a large mixing bowl, combine flour and salt.
Add in water, stir with a wooden spoon to make a soft dough.
Let stand for 5 min, then knead for 3 min.
Dough is ready to be shaped into standard arepas, or possibly to be mixed and kneaded with other ingredients such as cheese, chicharrones (pork rind), etc.
To shape arepas: The standard Venezuelan arepa is 3 inches in diameter, 3/4 inch thick.
Columbian arepas are larger and thinner, about 4 inches in diameter, 1/4 inch thick.
To make arepas, oil or possibly wet hands lightly and shape dough into balls.
Place between 2 pcs of wax paper or possibly plastic wrap and flatten into a circle; shape the edges to create a smooth disc.
To cook arepas: Heat a griddle or possibly cast iron skillet over medium heat; grease lightly and cook arepas on both sides, turning a couple of times till a crust is formed.
Colombian arepas are ready to be served at this point, spread with butter.
Venezuelan arepas have to be baked in a preheate 350-degree oven for 15 min.
To check for doneness, tap the arepa lightly - if a hollow sound is heard, it's ready.
Split open, add in butter and serve warm.
Arepas freeze well if frzn while still hot.
Freeze in layers separated by plastic wrap.
Reheat frzn arepas wrapped in aluminum foil in a preheated 350-degree oven for 10 min or possibly till heared through.","url":"https://recipe.bluelayer.org/recipe/12632/basic-arepa-dough-recipe"},{"id":"12603","title":"microwave Indian Burfi","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
cream, whipped, cream topping, pressurized","directions":"place powdered milk and sugar in a deep microwave safe dish and stir with a wooden spoon
add thickened cream and stir until all ingredients are mixed well and are of a thick cake-mixture-like consistency
place in microwave for 10 minutes, then remove and stir.
place in microwave for another 10 minutes, removing every 2 mins to stir again.
remove from microwave and let the burfi set
when it is half set, cut into small square pieces or squares of desired size","url":"https://recipe.bluelayer.org/recipe/12603/microwave-indian-burfi"},{"id":"12068","title":"Indian Style Carrot Salad","ingredients":"carrots, raw
salt, table
oil, olive, salad or cooking
mustard, prepared, yellow
lemon juice, raw
raisins, seeded","directions":"Soak the sultanas in water for 2-3 hours.
Grate the carrots and put them in a bowl; mix in the salt.
Heat the oil and when hot, put in the mustard seeds.
(don't let the oil get too hot, or the mustard fumes will irritate your eyes and throat).
When the mustard seeds begin to pop, pour the oil and seeds over the carrots.
Add lemon juice and sultanas and toss.","url":"https://recipe.bluelayer.org/recipe/12068/indian-style-carrot-salad"},{"id":"11703","title":"South Indian Rice and Lentil Crepes","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
lentils, raw
spices, fenugreek seed
salt, table
oil, olive, salad or cooking","directions":"Soak rice overnight in 6 cups (5 L) water.
Clean and pick through dal for any small stones and grit.
Rinse well.
In another bowl, combine dal and fenugreek seeds and cover with 4 cups (1 L) cold water.
Soak overnight.
Drain dal mixture.
In a blender, puree mixture, in 2 batches, with 1/4 cup (50 mL) warm water for each batch.
Blend continuously for 2 to 3 minutes to make a smooth batter.
Transfer to a large bowl.
Drain rice and add to blender, in 2 batches, adding 1/4 cup (50 mL) water to each batch.
Blend continuously for about 2 minutes, until batter is very smooth.
Pour into lentil batter.
Stir in salt and about 1/4 cup (50 mL) additional water to make a cake-like batter.
Mix well to combine.
Cover and set aside in a warm spot to ferment for 10 to 12 hours.
Ideally, when ready, batter should be almost doubled and appear light and frothy.
(This does not always happen, but, even so, the batter will be fine to use.
It will lack the slight tang of a fermented batter.)
Batter can be covered and refrigerated for up to 48 hours.
Return to room temperature before proceeding with recipe.
When ready to make dosas, whip batter vigorously for 2 minutes.
Thin batter with additional water as necessary until it resembles heavy cream thick but pourable.
Heat a dry large nonstick griddle or heavy skillet over medium heat.
Sprinkle a few drops of water to check if they sizzle and disappear.
The correct temperature is very important.
Using a 1/2-cup (125 mL) metal measuring cup, pour batter into middle of griddle and quickly spread with a circular motion using flat bottom of cup, from the inside to outer edge, forming a crepe about 10 to 12 inches (25 to 30 cm) round.
If metal cup is not available, use metal ladle and spread batter with bottom of ladle.
This step requires quick action as crepe (dosa) begins to cook almost instantly.
Cover and cook for 2 minutes.
Uncover and drizzle 3/4 tsp (4 mL) of the oil over top.
Cook for 1 minute.
Edges will begin to curl.
Remove with spatula and fold gently in half.
Repeat with remaining batter.
Serve immediately with chutney.","url":"https://recipe.bluelayer.org/recipe/11703/south-indian-rice-and-lentil-crepes"},{"id":"11407","title":"Panch Phoron - Indian 5-Spice","ingredients":"spices, fennel seed
mustard, prepared, yellow
spices, fenugreek seed
spices, fennel seed
spices, cumin seed","directions":"Mix seeds and store in an airtight container.
Do NOT grind them before storage or cooking (they are used whole).
When using in a recipe, add the mixed seeds into a pan with ghee or cooking oil.
When they sizzle and pop a little bit, begin adding the other ingredients to the pan.","url":"https://recipe.bluelayer.org/recipe/11407/panch-phoron-indian-5-spice"},{"id":"11361","title":"Chapatis (Indian or Kenyan Wholewheat Flatbread)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"In a medium bowl, combine flour and salt.
Using a wooden spoon, slowly stir in water, until dough forms.
Lightly flour a clean board and knead dough until smooth, about 10 minutes.
Rest dough in bowl, covered with damp towel for 20 minutes.
Preheat a griddle over medium heat.
Divide dough into 8 equal balls.
Using a floured rolling pin, roll balls out on floured board to 7 inches in diameter, about 1/4-inch thick.
Place the rolled out dough onto griddle.
Flip when raised bumps appear on the surface of the dough, about 1 to 2 minutes.
Cook second side until it turns golden.
Do not cook too long or flatbread will become brittle.
Cover flatbread with a towel up to 20 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/11361/chapatis-indian-or-kenyan-wholewheat-flatbread"},{"id":"11285","title":"Homemade Paneer (Indian Cottage Cheese)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw","directions":"Simmer milk for 5 minutes.
If using yogurt or curd, add half first, stir well, then add the remaining yogurt or curd.
If using lemon juice, add it 1 tablespoon at a time.
Continue cooking until milk starts curdling, stirring continuously until the whey completely separates.
At this stage, take the mixture off heat.
Place cheesecloth over a container (make sure the cheesecloth is large enough for you to gather the corners in to tie) and strain the paneer.
If you used lemon juice to curdle the milk, wash the paneer in cold water at least twice to get rid of the lemon flavor.
Bring the edges of the cloth to the center, tie, and hang on a handle or sink tap.
Allow the water to drain on its own for an hour, not disturbing it, until all the whey is completely drained.
Flatten the curds and, while still wrapped in the cheesecloth, place on a dosa tawa.
Keep the chapathi maker over it and any other heavy weight over the chapathi maker; I used my hand mortar and pestle.
(Alternatively, you can use a shallow dish and weigh down the curds to set the paneer.)
Allow it to set for at least 2 to 3 hours.
It will look crumbled at this stage but dont worry, it will set properly.
Carefully remove the cloth from the paneer and refrigerate for at least 1 hour before cutting into cubes.
Store in a airtight container.","url":"https://recipe.bluelayer.org/recipe/11285/homemade-paneer-indian-cottage-cheese"},{"id":"11127","title":"Chicken Tikka Masala","ingredients":"water, bottled, generic
shortening, vegetable, household, composite
smart soup, indian bean masala
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, coriander seed
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic","directions":"bring 3/4 cup water to a boil in large nonstick skillet, add frozen carrot blend and cook for 5 minutes, then drain off the water.
Add tikka masala, chicken, and water cook until heated through.
While that is cooking make your 5 min rice.
Serve sauce over the rice and sprinkle with fresh cilantro.","url":"https://recipe.bluelayer.org/recipe/11127/chicken-tikka-masala"},{"id":"10739","title":"Besan Barfee Recipe","ingredients":"chickpeas (garbanzo beans, bengal gram), mature seeds, raw
oil, olive, salad or cooking
sugars, granulated
spices, cardamom
nuts, pistachio nuts, raw
nuts, almonds","directions":"Sift the chick pea flour.
Heat oil in a heavy, 10-12\" frying pan, wok or possibly saute/fry pan over a medium flame.
Put in the sifted chick pea flour.
Stir and fry 2 to 3 min till the flour turns a shade darker and is cooked (it should taste fried, not raw).
Put the flour into a large bowl, stir at once and allow to cold.
Make a syrup with 1 c./8 fl ounce/1/4 litre water and the 14 ounce/ 1 1/3 c/395 g. sugar by bringing the water-sugar combination to a boil and then simmering very gently for about 20 min or possibly till the syrup reaches a one thread consistency.
(To test this, dip in a wooden spoon and let coat slightly.
Healthy pinch some syrup off the back of the spoon with two fingers and then try separating the fingers.
One sticky thread should form.
This is the Indian method.
If you have a better one, use it.)
Pour the warm syrup in the cooled chick pea flour/gram flour mix.
Add in the grnd cardamom seeds and the nuts and mix well.
Keep stirring till mix begins to harden slightly.
(It should still be pourable.)
Pour into a 9 inch square cake tin, tilt tin so barfee mix flows to the edges and allow to cold.
Cut into 3/4 inch cubes.
Besan barfee if tightly wrapped in aluminium foil and then placed in a plastic container, freezes very well.
MAKES: 144 little cubes
Cuisine:\"African/middle Eastern\"","url":"https://recipe.bluelayer.org/recipe/10739/besan-barfee-recipe"},{"id":"10646","title":"Semolina Pudding (Parsi Ravo)","ingredients":"butter, without salt
raisins, seeded
nuts, walnuts, english
milk, fluid, 1% fat, without added vitamin a and vitamin d
semolina, unenriched
milk, canned, condensed, sweetened
spices, cardamom
spices, nutmeg, ground
vanilla extract
water, bottled, generic","directions":"** Notes: If you are using nuts, I recommend that you add a mixture of slivered almonds, cashews and pistachios.
But really you can add any nut of your choice.
Add 1/4 cup or a handful or whatever you need.
You can find rose water at an Indian grocery store or at Whole Foods.
Optional step: In a small saucepan heat about 4 tablespoons of clarified butter.
Once its hot add the raisins.
Remove the raisins from the butter when they swell up.
Then add the nuts (add one type at a time) and remove them once they turn golden brown.
Place the nuts and raisins to the side.
Discard the clarified butter.
In a non-stick sauce pan combine, milk, semolina, condensed milk, 1/2 tablespoon clarified butter, cardamom powder and grated nutmeg.
Mix all these ingredients with a rubber spatula or wooden spoon.
Place the pan on low heat and stir frequently.
Be patient.
It will take some time to thicken.
Once the pudding starts to thicken add the vanilla and rose water.
Keep stirring.
Once it comes to a boil take off the heat.
Add the raisins and nuts and mix them in quickly.
Remove the pudding from the pan and put it in a container.
At this point the pudding will still be runny, it will thicken as it cools.","url":"https://recipe.bluelayer.org/recipe/10646/semolina-pudding-parsi-ravo"},{"id":"9175","title":"SAZERAC","ingredients":"Some assert this was seriously the initially cocktail, designed by way of a West Indian apothecary in just Fresh Orleans. Fresh new Orleans, birthplace of the cocktail? Shift determine.
1/4 teaspoon absinthe
1/2 teaspoon sugar
1/4 teaspoon bitters (Peychaud’s, if potential)
2 ounces bourbon
1. Swirl absinthe in just a chilled previous-shaped glass until finally included.
2. Increase sugar, bitters, and one tablespoon water.","directions":"3. Stir until finally sugar dissolves.
4. Include higher ice dice and bourbon.
5. Stir.
6. Top with a lemon peel.
Unique variation: V216","url":"https://recipe.bluelayer.org/recipe/9175/sazerac"},{"id":"7728","title":"Southern Indian Vegetable Curry with Curry Leaves","ingredients":"- 1 bunch of curry leaves
- 100ml coconut milk","directions":"1. Gather and prep all ingredients before cooking.
2. Start with medium heat (or preheat oven if baking).
3. Add ingredients in sequence and cook until done.
4. Adjust seasoning, then plate and serve.","url":"https://recipe.bluelayer.org/recipe/7728/southern-indian-vegetable-curry-with-curry-leaves"},{"id":"7653","title":"INDIAN VEGETABLE LOAF","ingredients":"- 1 teaspoon pepper
- 2 tablespoons vegetable oil or butter
- 1 cup crumbled clean cheese or Parmesan cheese
- 1 cup frozen corn
- 1 cup flour
- 1 teaspoon baking powder","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7653/indian-vegetable-loaf"},{"id":"7606","title":"INDIAN-Style and design LAMB CURRY","ingredients":"- 1 cup Greek-layout yogurt
- 2 teaspoons lemon juice
- 1 teaspoon floor coriander
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon floor cloves
- 1 teaspoon floor cardamom
- 1 teaspoon black pepper
- 1 teaspoon floor ginger
- 1 teaspoon flooring cinnamon
- 1 teaspoon olive oil
- 1 pound boneless lamb, slash into 1\" cubes
- 1 tablespoon butter
- 1 tablespoon vegetable oil","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7606/indian-style-and-design-lamb-curry"},{"id":"7491","title":"Provide this casserole with Cucumber Salad with Yogurt (check out Indian Chicken","ingredients":"- 2 tablespoons more-virgin olive oil
- 8 ounces crumbled feta cheese
- 2 cups cooked chicken or turkey, diced
- 2 tablespoons new chives, minced
- 2 tablespoons contemporary dill, minced
- 1 cup contemporary parsley, minced
- 1 cup butter, melted","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7491/provide-this-casserole-with-cucumber-salad-with-yogurt-check-out-indian-chicken"},{"id":"7484","title":"INDIAN CHICKEN VINDALOO","ingredients":"- 1 cup ghee
- 3 cloves garlic, minced
- 2 tablespoons fresh new ginger, grated
- 2 teaspoons floor cumin
- 2 teaspoons yellow mustard seeds, beaten
- 1 teaspoon floor cinnamon
- 1 teaspoon floor cloves
- 1 tablespoon turmeric
- 1 tablespoon paprika
- 1 tablespoon tamarind paste
- 2 teaspoons new lemon juice
- 2 tablespoons white vinegar
- 1 teaspoon light-weight brown sugar
- 2 cups water","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7484/indian-chicken-vindaloo"},{"id":"7337","title":"PALAK PANEER: INDIAN SPINACH WITH Contemporary CHEESE","ingredients":"- 1 tablespoon vegetable oil
- 1 teaspoon flooring turmeric
- 1 teaspoon flooring cumin
- 1 teaspoon garam masala powder
- 1 pound frozen spinach, thawed, squeezed, and chopped
- 1 cup chopped cilantro
- 1 teaspoon salt
- 12 ounces chicken broth
- 1 cup undeniable Greek yogurt
- 8 ounces paneer","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7337/palak-paneer-indian-spinach-with-contemporary-cheese"},{"id":"7336","title":"MATAR PALAK: PEAS AND SPINACH INDIAN Structure","ingredients":"- 16 ounces frozen spinach, thawed
- 1 cup chicken broth
- 1 tablespoon oil
- 1 tablespoon floor cumin
- 2 cups frozen peas
- 1 teaspoon turmeric
- Salt to style
- Pepper to flavor","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7336/matar-palak-peas-and-spinach-indian-structure"},{"id":"7280","title":"INDIAN SPINACH SALAD","ingredients":"- 1 cup bitter product
- 1 teaspoon floor cumin, pan-toasted
- 1 teaspoon flooring coriander, pan-toasted
- 1 teaspoon recently floor black pepper
- Salt to flavor
- 2 tablespoons clean mint, finely chopped
- 2 tablespoons refreshing cilantro, finely chopped
- 1 cup currants or raisins
- 1 cup walnuts, toasted and chopped
- 1 cup roasted cashews
- 1 cup almonds, toasted and chopped
- 1 cup pistachios, toasted
- 1 cup macadamia ridiculous, chopped
- 8 cups refreshing baby spinach","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7280/indian-spinach-salad"},{"id":"7040","title":"Indian Pudding","ingredients":"- 1/3 c. corn evening meal
- 5 c. milk
- 1/2 c. molasses
- 1/2 tsp. salt
- 1 tsp. cinnamon","directions":"1. Unique step: corn supper, this pudding will establish adequate. It consists of the convenience in excess of other puddings within that it is reasonably priced.
2. Unique step: INDIAN PUDDING
3. Unique step: (Plenty of to Provide 8)
4. Unique step: Combine the corn supper with some of the milk, scald the remainder in just a double boiler, and incorporate the moistened corn supper to it. Pour within the molasses, salt, and cinnamon, cook for 15 or 20 minutes in just a double boiler, and then pour into a buttered baking dish. Bake inside a Really sluggish oven for
5. Unique step: above 2 hrs. Provide with product or custard sauce.","url":"https://recipe.bluelayer.org/recipe/7040/indian-pudding"},{"id":"6070","title":"Garlic & herb mayonnaise","ingredients":"substances
1 garlic clove, beaten with salt
250g/9oz mayonnaise
1 tablespoon chopped contemporary chives
1 tablespoon chopped contemporary flat-leaf parsley
1 tablespoon recently squeezed
lemon juice","directions":"First, incorporate the overwhelmed garlic with the mayonnaise and the getting.
Then, incorporate perfectly and chill in advance of serving. This mayonnaise is least complicated applied out of the blue simply because of the clean herbs. substances dips, dressings, sauces and shares French vinaigrette will make 150ml/5fl oz.
Then, blend all the substances within just a 2 tablespoons pink or white wine vinegar 125ml/4fl oz gentle olive oil 1 teaspoon Dijon mustard 1 garlic clove pinch of sugar salt and recently floor black pepper screw-final glass jar. Safe the lid firmly, and shake vigorously. Depart to infuse for 2 several hours.
Then, remove the garlic clove, then go away the vinaigrette right away prior to employing. It will hold for up to a 7 days if saved inside the fridge. Lemon mustard vinaigrette helps make 150ml/5fl oz 1 teaspoon Dijon mustard 3 tablespoons contemporary lemon juice 125ml/4fl oz excess virgin olive oil salt and recently flooring black pepper.
Then, inside a lower bowl, whisk the mustard and lemon juice with each other.
Then, whisking consistently, gradually drizzle inside of the olive oil until eventually all the things is put together and an emulsion kinds. Year with salt and pepper, and make it possible for stand for 30 minutes.
Then, retain the services of specifically absent, or retail outlet within just a glass jar with a limited-fitting lid within the fridge for up to a 7 days. Shake nicely ahead of employ the service of. Discrepancies.
Then, insert finely chopped contemporary herbs this kind of as parsley, basil, marjoram and mint.
Then, sprinkle within some rinsed and exhausted capers, or some finely sliced gherkins or diced shallots.
Then, insert 11â„2 tablespoons roasting juices, with the oil worn out, if employing the dressing for a meat salad. Seek the services of immediately absent. dips, dressings, sauces and shares Béchamel sauce generates 450ml/3â„4pt substances 450ml/3â„4pt milk 1 bay leaf 10 entire black peppercorns 1 reduce onion, in excess of 1cm/1â„2within thick 50g/2oz butter 25g/1oz undeniable flour salt and recently floor black pepper.
Then, put the milk inside a hefty saucepan in excess of a very low warmth, and include the bay leaf, peppercorns and onion. Cook for regarding 5 minutes, permitting it appear slowly but surely to simmering place. Remove the pan in opposition to the warm, and tension the milk into a jug, discarding the flavourings.
Then, soften the butter carefully within a individual pan. As shortly as the butter melts, include the flour and, about a medium warmth, stir rather vigorously employing a picket spoon to deliver a soft paste, or roux.
Then, insert the milk a tiny at a year, stirring vigorously involving each and every addition. Any time around 50 percent the milk is in just, replace to a whisk and start out including even more milk at a year, whisking briskly, right until all the milk includes been supplemental.
Then, eradicate the warm to reduced, and allow for the sauce simmer carefully for 5 minutes, whisking at times. Period with salt and pepper. Barbecue sauce can make 600ml/1pt 2 tablespoons vegetable oil 1 onion, finely chopped 3 garlic cloves, minced 225ml/8fl oz tomato ketchup or tomato sauce 350ml/12fl oz cider vinegar 50ml/2fl oz Worcestershire sauce 75g/3oz golden granulated sugar 1 teaspoon chilli powder 1â„2 teaspoon cayenne pepper.
Then, warm the oil in just a saucepan above a medium warmth. Incorporate the onion and garlic, and sweat carefully, stirring, for over 5 minutes.
Then, insert the ketchup or tomato sauce, vinegar, Worcestershire sauce, sugar, chilli powder and cayenne.
Then, eliminate the warm and simmer, partly protected, for around 20 minutes right up until the sauce includes thickened a little bit. dips, dressings, sauces and shares Tomato sauce produces 600ml/1pt.
Then, put the vinegar and combined spice 300ml/10fl oz white vinegar 1 teaspoon blended spice 1.4kg/3lb ripe tomatoes, sliced 25g/1oz salt 100g/4oz golden granulated sugar these kinds of as Demerara within a stainless-metal or enamelled saucepan. Provide to the boil and remove versus the warm. Address and go away to infuse for 3â€\"4 hrs.
Then, put the tomatoes within just a independent large saucepan more than a medium warmth, and simmer carefully until finally pulpy.
Then, rub the tomato pulp during a sieve into a bowl. Return the strained pulp to the cleaned pan. Insert the salt and simmer carefully right up until the blend thickens. Incorporate the sugar and infused vinegar, stirring till extensively dissolved.
Then, proceed simmering, stirring sometimes, until finally the mix is the regularity of whipped product. Pot into incredibly hot sterilized glass jars, and seal tightly (deliver indeed the lids are vinegar-evidence). The tomato sauce will continue to keep for up to 6 weeks. Creamed tomato sauce will make 300ml/10fl oz 6 ripe tomatoes 125ml/4fl oz double product 50ml/2fl oz undeniable yogurt salt and recently floor black pepper.
Then, scald the tomatoes inside a bowl of precisely-boiled water for 30 seconds. Peel, then finely chop the flesh.
Then, put the tomatoes within a large saucepan, and incorporate 175ml/6fl oz water. Include the pan, and simmer till the sauce is thick and creamy.
Then, stir within just the product and yogurt. Period with salt and pepper, and provide sizzling or hot. dips, dressings, sauces and shares Chicken stock produces 1.8 litres/3pt 1 x 1kg/21â„4lb uncooked chicken carcass 100g/4oz carrot, coarsely chopped 100g/4oz celery, coarsely chopped 200g/7oz onion, coarsely chopped 3 garlic cloves 1 teaspoon salt 1 bouquet garni.
Then, put the chicken carcass within just a higher stockpot and go over with 3 litres/ 5pt water. Insert the getting elements, and carry to the boil higher than a significant warmth.
Then, skim off any cloudy scum that rises to the appear and, after the scum helps prevent forming, avert the warmth to medium and simmer, found, for 2 several hours. If you desire to eliminate the stock, stir more than a substantial warmth till very low to the demanded total.
Then, closely tension all through a high-quality-mesh sieve and go away to amazing. Refrigerate for 8 hrs or right away, then skim off any excess weight against the show up.
Then, retail store inside the fridge and hire within just 3 times, or divide into quantities and freeze until finally necessary. Vegetable stock creates 500ml/18fl oz.
Then, put the oil in just a enormous casserole dish 1 tablespoon olive oil 2 leeks, somewhere around chopped 2 carrots, chopped 1 celery adhere, chopped 1 very low russet potato, chopped 2 garlic cloves, halved 50g/2oz dried crimson lentils 1 bay leaf 1â„2 teaspoon peppercorns 1â„2 tablespoon light-weight soy sauce pinch of dried thyme 6 sprigs of fresh new flat-leaf parsley more than a medium warmth. Sauté the leeks, carrots, celery, potato and garlic right up until a little browned. Include 1.2 litres/2pt water and the becoming.
Then, deliver to the boil, then avert the warmth and simmer, acquired, for 1 hour. Tension the stock during a great-mesh sieve and depart to great.
Then, retailer within just the fridge and employ the service of in 3 or 4 times, or divide into quantities and freeze right up until necessary. 2.7kg/6lb beef bones 1 huge onion, sliced dips, dressings, sauces and shares Beef stock creates 1.8 litres/3pt 8 full black peppercorns 4 sprigs of fresh new flat-leaf parsley 3 massive carrots, chopped 2 celery sticks, chopped 1 substantial tomato 100g/4oz parsnip, chopped 100g/4oz potatoes, cubed 1 bay leaf 1 tablespoon salt 2 teaspoons dried thyme 2 garlic cloves.
Then, preheat the oven to 230°C/450°F/Gasoline mark 8.
Then, put the beef bones, onion and carrots inside a high shallow roasting pan. Roast in just the oven, figured out, for 30 minutes or right up until the bones are browned, turning often.
Then, drain off any pounds. Put the browned bones, onion and carrots within just a enormous stockpot or significant saucepan. Pour 150ml/5fl oz water into the roasting pan and swirl close to the pan. Pour this liquid into the soup pot. Incorporate the celery, tomato, parsnip, potatoes, peppercorns, parsley, bay leaf, salt, thyme and garlic. Pour inside of 2.8 litres/43â„4pt water.
Then, provide the blend to the boil, then skim off any cloudy scum in opposition to the seem. Avert the warm, protect the pan and simmer carefully for 5 several hours, skimming off scum towards period to season as demanded.
Then, very carefully worry the stock during a wonderful-mesh sieve. Discard the meat, veggies and seasonings. Depart the stock to great carefully, then skim off any body weight versus the show up and discard.
Then, keep the stock inside of the fridge and employ inside of 3 times, or divide into quantities and freeze till demanded. dips, dressings, sauces and shares Fish stock generates 1.8 litres/3pt 2.3kg/5lb fish trimmings 5 onions, quartered 5 celery sticks, together with leaves, chopped 5 sprigs of refreshing flat-leaf parsley 5 bay leaves 1 teaspoon dried thyme 750ml/11/4pt dry white wine salt and recently floor black pepper.
Then, put all the substances within just a superior stockpot or major saucepan, and incorporate 3 litres/5pt water. Preset about a significant warm, provide to the boil, then skim off any scum towards the appear.
Then, stop the warm and simmer, learned, for regarding 40 minutes, proceeding to skim off scum versus the look as it rises. Meticulously pressure the alcoholic beverages throughout a great-mesh sieve, and discard the seasonings.
Then, let to interesting, then refrigerate until eventually essential. Employ the service of upon the very same working day the stock is built, or divide into quantities and freeze till expected. Conversion tables Conversion tables Weights Imperial Approx. metric Imperial Approx. metric related similar 1/2 oz 15g 1oz 25g 11/2 oz 40g 2oz 50g 21/2 oz 60g 3oz 75g 4oz 100g 5oz 150g 6oz 175g 7oz 200g 8oz 225g 9oz 250g 10oz 275g 11oz 300g 12oz 350g 13oz 375g 14oz 400g 15oz 425g 16oz (1lb) 450g 1lb 2oz 500g 11/4 lb 600g 11/2 lb 700g 13/4 lb 850g 2lb 900g 21/2 lb 1.1kg 3lb 1.4kg 31/2 lb 1.6kg 4lb 1.8kg 41/2 lb 2kg 5lb 2.3kg 51/2 lb 2.5kg 6lb 2.7kg 61/2 lb 3kg 7lb 3.2kg 71/2 lb 3.4kg 8lb 3.6kg 81/2 lb 3.9kg 9lb 4.1kg 91/2 lb 4.3kg 10lb 4.5kg The Imperial pound (lb), which is 16 ounces (oz), equals practically 450 grams (g). Oven temperatures ºC ºF Gasoline mark Temperature 130 250 140 275 150 300 160â€\"170 325 180 350 190 375 200 400 210â€\"220 425 230 450 240 475 1/2 Unbelievably neat 1 Fairly awesome 2 Awesome 3 Sizzling 4 Gentle 5 Quite warm 6 Quite incredibly hot 7 Incredibly hot 8 Really incredibly hot 9 Pretty warm Conversion tables Oven temperatures Imperial Approx. metric Imperial Approx. metric related related 1fl oz 25ml 2fl oz 50ml 3fl oz 75ml 31/2 fl oz 100ml 4fl oz 125ml 5fl oz (1/4 pt) 150ml 6fl oz 175ml 7fl oz 200ml 8fl oz 225ml 9fl oz 250ml 10fl oz (1/2 pt) 300ml 12fl oz 350ml 15fl oz (3/4 pt) 450ml 18 fl oz 500ml 20fl oz (1pt) 600ml 30fl oz (11/2 pt) 900ml 35 fl oz (2pt) 1.2 litres 40 fl oz (21/2 pt) 1.5 litres Spoon ways All the dimensions offered inside of the recipes are for position spoonfuls (British Imperial Regular) 1 teaspoon = 5ml 1 tablespoon = 15ml The tablespoon dimensions underneath are identical to virtually 1oz (25g) of the after substances: Breadcrumbs (dried) 3 Breadcrumbs (contemporary) 7 Butter/margarine/lard 2 Cheese, grated (Cheddar) 3 Cheese, grated (Parmesan) 4 Cocoa powder 4 Cornflour/custard powder 21/2 Flour, unsifted 3 Rice (raw) 2 Sugar (granulated, caster) 2 Sugar (icing) 3 Honey/syrup 1 Yeast (dried) 2 index A Alaskan crimson salmon Alaskan salmon chowder 434 Alaskan salmon chowder 434 Alaskan blueberry espresso cake 670 Almond cake 678 Almond chicken casserole 220 Almond friands 669 Almond shortbread 701 Almond slices 704 Almond soup 10 almonds Almond cake 678 Almond chicken casserole 220 Almond friands 669 Almond shortbread 701 Almond slices 704 Almond soup 10 Amaretti 610 Bakewell tart 664 Espresso almond ice-product cake 689 Dutch macaroons 709 Frangipane tart 691 Marzipan 638 Nutty rice salad 111 Trout with almonds 472 Tuna almondine 475 Amaretti 610 anchovies Anchovy & garlic dip 721 Anchovy dip 721 Anchovy tart 163 Traditional Caesar salad 96 Lamb & anchovies with thyme 319 Squid with wine & rosemary 459 Tapenade 724 Anchovy & garlic dip 721 Anchovy dip 721 Anchovy tart 163 Apple & blackcurrant pancakes 557 Apple & Brie omelette 129 Apple & cheddar pie 172 Apple brown betty 692 Apple brownies 707 Apple Charlotte 571 Apple couscous pudding 569 Apple cranberry casserole 250 Apple galettes 687 Apple pie 589 Apple strudel 591 Apple turnovers 661 apples Apple & blackcurrant pancakes 557 Apple & Brie omelette 129 Apple & cheddar pie 172 Apple brown betty 692 Apple brownies 707 Apple Charlotte 571 Apple couscous pudding 569 Apple cranberry casserole 250 Apple galettes 687 Apple pie 589 Apple strudel 591 Apple turnovers 661 Apple-loaded chicken 343 Baked apples inside of honey & lemon 566 Caramelized apple tarts 669 Curried carrot & apple soup 38 Day & apple muffins 678 Grilled apple stack 647 Lemon chocolate cake 682 Hobby fruit & apple foam 604 Pork with apples 296 Potato apple cake 682 Rhubarb & apple cobbler 599 Sly cakes 660 Snow-capped apples 648 Strawberry & apple crumble 575 Strawberry baked apples 567 Waldorf chicken salad 98 Apple-filled chicken 343 Apricot & orange jellies 633 Apricot delice 609 Apricot idiot 602 Apricot soufflé 588 apricots Apricot delice 609 Apricot idiot 602 Apricot & orange jellies 633 Apricot soufflé 588 Armenian stew 239 Chocolate & apricot squares 703 Pork & apricot casserole 191 Simple apricot whip 634 index Spiced fruity couscous 521 Armenian stew 239 Aromatic green casserole 240 Artichoke & prawn cocktail 86 artichokes Artichoke & prawn cocktail 86 Chickpea & artichoke stew 248 Product of artichoke soup 42 Contemporary salad with raspberry vinaigrette 113 Grilled artichoke salad 94 Jerusalem artichoke soup 10 Spinach & artichoke casserole 248 asparagus Asparagus & bean beef 269 Asparagus & chorizo salad 72 Asparagus & potato salad 98 Asparagus cashew stir-fry 481 Broccoli & asparagus fusilli 488 Courgette & asparagus parcels 535 Grilled asparagus & leeks 48 Salmon & asparagus linguine 447 Asparagus & bean beef 269 Asparagus & chorizo salad 72 Asparagus & potato salad 98 Asparagus cashew stir-fry 481 Aubergine cake 552 Aubergine caviar 718 Aubergine, mozzarella & Cheddar hotpot 252 Aubergine with pork & prawns 284 aubergines Aubergine cake 552 Aubergine caviar 718 Aubergine, mozzarella & Cheddar hotpot 252 Aubergine with pork & prawns 284 Brinjal curry 483 Chargrilled kebabs 545 Chunky vegetable chilli 254 Moussaka 312 Pasticcio 512 Ratatouille 529 Ratatouille penne bake 548 Roasted Mediterranean veggies 537 Tunisian greens 526 Turkish lamb stew 310 Autumn barley stew 240 Autumn fruit activity hens 403 Avocado product 87 avocados Avocado product 87 Blue cheese & avocado dip 723 Chilled avocado soup 11 Guacamole 719 Mango & melon ginger salad 656 Spicy avocado dip 718 B bacon perspective as well smoked again bacon Bacon & crack pea soup 11 Bacon-wrapped prawns 71 Bacon-wrapped turkey burgers 385 Baked bean & bacon casserole 192 Banana & pecan salad 114 Beef & stout casserole 182 Tacky potato skins 80 Chicken & bacon kebabs 61 Common Caesar salad 96 Devils upon horseback 74 Recreation pie 171 Liver, bacon & onions 321 Onion tart 161 Pâté en croûte 78 Pork & liver pâté 77 Potato soup 27 Quails with bacon & juniper 398 Sea bass stew 229 Shepherd’s pie 178 Spinach & bacon salad 116 Steak, kidney & mushroom pie 270 Succotash 91 Tomato soup 29 Bacon & lentil stew 192 Bacon & crack pea soup 11 Bacon-wrapped prawns 71 Bacon-wrapped turkey burgers 385 Baked Alaska 595 Baked apples within honey & lemon 566 Baked barley & huge bean casserole 256 Baked bean & bacon casserole 192 Baked bean & vegetable casserole 241 index baked beans Baked bean & bacon casserole 192 Baked bean & vegetable casserole 241 Baked Brie with sunshine-dried tomatoes 126 Baked coconut rice pudding 584 Baked cod with tomatoes 463 Baked Cornish video game hens 402 Baked cranberry pork chops 285 Baked fennel 84 Baked lentil & vegetable stew 249 Baked mozzarella & tomatoes 83 Baked mushrooms 48 Baked peanut tofu 491 Baked potatoes with salsa 536 Baked seafood salad 110 Baked squash casserole 253 Baked filled lobster 445 Bakewell tart 664 baking potatoes Baked potatoes with salsa 536 Tacky potato skins 80 Baklava 688 Bamboo shoot salad 117 bamboo shoots Bamboo shoot salad 117 Very hot & bitter soup 17 Banana cake 672 Banana & chicory salad 119 Banana & pecan salad 114 Banana chocolate chip soufflés 583 Banana custard 596 Banana dosa 570 Banana lassi 609 Banana break 655 bananas Banana cake 672 Banana & chicory salad 119 Banana & pecan salad 114 Banana chocolate chip soufflés 583 Banana custard 596 Banana dosa 570 Banana lassi 609 Banana break 655 Bananas with chocolate marshmallow sauce 652 Bananas with incredibly hot lemon sauce 555 Boozy banana soufflé 565 Brazilian espresso bananas 632 Chocolate banana sundae 633 Unique fruit pancakes 559 Fried bananas 560 Fruity bread pudding 582 Bananas with chocolate marshmallow sauce 652 Bananas with very hot lemon sauce 555 Barbecue sauce 728 Barbecued monkfish 458 barley Autumn barley stew 240 Baked barley & large bean casserole 256 Barley & pine nut casserole 243 Chunky vegetable chilli 254 Scotch broth 29 Barley & pine nut casserole 243 Basil-crammed lamb roast 313 basmati rice Lentil & rice salad 140 Purple fried rice 156 Saffron rice salad 102 Tomato rice 539 Basque tomatoes 116 Basque tuna stew 409 Batter-dipped tofu 482 Bean & celery stew 237 Bean croquettes 137 Beansprout & pepper salad 117 beansprouts Beansprout & pepper salad 117 Chicken chop suey 355 Chicken with beansprouts 375 Chinese prawn salad 108 Gado gado 513 Distinctive chow mein 153 Tofu & broccoli stir-fry 486 Béchamel sauce 728 beef check out as well beef olives and minced beef and stewing beef Asparagus & bean beef 269 Beef & pork ragù 272 Beef & stout casserole 182 Beef carpaccio 60 Beef stroganoff 266 index Beef Wellington 264 Consommé 32 Fillet of beef with porcini & lovable peppers 263 Roast beef & Yorkshire pudding 273 Beef & cabbage pie 170 Beef & lentil soup 21 Beef & pork ragù 272 Beef & pumpkin curry 268 Beef & mushroom burgers 277 Beef & stout casserole 182 beef bones Beef stock 731 Beef carpaccio 60 Beef daube 271 Beef fajitas 259 Beef goulash 258 Beef hotpot 182 beef olives Beef olives within just gravy 275 Beef olives within gravy 275 Beef paprikash 185 Beef satay 72 Beef stock 731 Beef stroganoff 266 Beef, tomato & olive kebabs 276 Beef Wellington 264 beetroot Beetroot & chive salad 113 Beetroot & orange salad 112 Beetroot & yogurt salad 49 Borscht 12 Crimson onion & beetroot soup 36 Beetroot & chive salad 113 Beetroot & orange salad 112 Beetroot & yogurt salad 49 Beetroot fettuccine 518 beetroot pasta Beetroot fettuccine 518 Bermuda cheesecake 676 Black bean & salsa salad 101 black beans Black bean & salsa salad 101 Chunky vegetable chilli 254 black cherries Black cherry crêpes 586 Black cherry crêpes 586 black-eyed beans Merged bean salad 138 blackberries Blackberry batter pudding 580 Bramble scones 680 Pear & blackberry crumble 572 Poppy seed custard with pink fruit 556 Blackberry batter pudding 580 Blackcurrant jelly with coulis 619 blackcurrants Apple & blackcurrant pancakes 557 Blackcurrant jelly with coulis 619 blue cheese Blue cheese & avocado dip 723 Blue cheese hotpot 534 Blue cheese & avocado dip 723 lue cheese hotpot 534 blueberries Alaskan blueberry espresso cake 670 Blueberry sundae 555 Blueberry trifle 613 Creamy puddings 584 Spiced pear & blueberry parcels 567 Summertime berries inside of Champagne jelly 656 Blueberry sundae 555 Blueberry trifle 613 Blushing pears 646 Boozy banana soufflé 565 Borlotti bean salad 102 borlotti beans Borlotti bean salad 102 Blended bean salad 138 Borscht 12 Boston bean soup 12 Bottarga Bottarga spaghetti 155 Bottarga spaghetti 155 Braised Chinese veggies 487 Braised pork slices 295 braising steak Beef daube 271 Bramble scones 680 Brandied chocolate cake 674 Brandy snaps 713 Brandy trifle 637 index Brazil ridiculous Nut roast 507 Brazilian espresso bananas 632 Bread & butter pudding 590 Breaded mushrooms 58 Brie Apple & Brie omelette 129 Baked Brie with solar-dried tomatoes 126 Cheese pie 162 Brinjal curry 483 Wide bean, pea & goat’s cheese salad 145 wide beans Baked barley & wide bean casserole 256 Large bean, pea & goat’s cheese salad 145 Tomato & bean salad 100 broccoli Aromatic green casserole 240 Broccoli & asparagus fusilli 488 Broccoli salad 120 Broccoli with feta & tomato sauce 543 Chicken broccoli casserole 210 Purple curry with cashews 550 Spiced noodle salad 140 Spicy noodle salad 97 Stir-fried broccoli pasta 141 Tofu & broccoli stir-fry 486 Vegetable fritters 59 Vegetable soup 30 Vegetable-loaded conchiglioni 546 Broccoli & asparagus fusilli 488 Broccoli salad 120 Broccoli with feta & tomato sauce 543 Brown fish stew 236 brown rice Brown rice & chicken salad 110 Brown rice stew 238 Cheese & rice casserole 237 Marinated tomato & rice salad 146 Brown rice & chicken salad 110 Brown rice stew 238 Bruschetta 54 Stilton & pear bruschetta 66 Brussels sprouts Aromatic green casserole 240 Autumn barley stew 240 Baked lentil & vegetable stew 249 Chestnut & sprout sauté 494 bulgur wheat Warm bulgur salad 119 Tabbouleh & tofu 502 Veggie burgers 528 Butter bean & chicken casserole 224 butter beans Butter bean & chicken casserole 224 Quinoa & butter beans 498 Tuscan bean & tuna salad 95 Butterfly cakes 675 Butterfly prawns 70 butternut squash Baked squash casserole 253 cabbage Beef & cabbage pie 170 Cabbage soup 45 Cabbage & tofu 489 Duck with leek & cabbage 396 Gado gado 513 Cabbage soup 45 Cabbage & tofu 489 Cajun chicken jambalaya 359 Cajun chicken pasta 158 Cajun lamb with rice 305 Calamari 65 Calamari stew 230 Californian baked pears 657 Californian prawn & scallop stir-fry 410 calves’ kidney Calves’ kidney stew 195 Calves’ kidney stew 195 Camembert Camembert with garlic 124 Cheese pie 162 Camembert with garlic 124 Cappuccino creams 606 cannellini beans French bean soup 18 Tuna & bean salad 104 cantaloupe melon Grilled chicken with sizzling salsa 368 index Melon medley 649 Mango & melon ginger salad 656 Persian melon cups 644 Spiced fruit platter 651 capers Dover sole with capers 435 Feta cheese & capers 124 Caramelized apple tarts 669 caraway seeds Seed cake 676 Carrot & coriander soup 13 carrots Baked bean & vegetable casserole 241 Carrot & coriander soup 13 Curried carrot & apple soup 38 Gado gado 513 Leek & carrot gratin 551 Minestrone soup 23 Mustard carrot salad 114 Spring vegetable stir-fry 532 Tomato & carrot soup 37 Vegetable soup 30 cashew mad Asparagus cashew stir-fry 481 Chinese chicken with cashew crazy 365 Lamb with cashew nut curry 303 Nut roast 507 Purple curry with cashews 550 Casseroled beans & penne 501 Catalan soup 13 cauliflower Cauliflower fritters 62 Cauliflower & walnut soup 14 Gado gado 513 Merged bhajias 74 Oyster & cauliflower stew 226 Vegetable fritters 59 Cauliflower fritters 62 Cauliflower & walnut soup 14 caviar Devilled eggs with caviar 70 Pasta with caviar 134 celery Baked bean & vegetable casserole 241 Bean & celery stew 237 Black bean & salsa salad 101 Celery & Stilton soup 14 Clam chowder 16 Minestrone soup 23 Crammed celery 88 Swiss chicken casserole 211 Vegetable soup 30 Celery & Stilton soup 14 Ceviche 438 Champagne granita 631 Chargrilled kebabs 545 Chargrilled peppers & lovable potatoes 509 Chargrilled pork fillet with apple sauce 282 Cheddar cheese Apple & cheddar pie 172 Cheese & crabmeat casserole 232 Ham & cheese casserole 191 Macaroni cheese 527 Olive cheese balls 56 One-pot macaroni & cheese 239 Cheese & courgette quiche 165 Cheese & crabmeat casserole 232 Cheese & rice casserole 237 Cheese & spinach puffs 83 Cheese pie 162 Cheese-loaded rice balls 145 Tacky garlic bread 80 Tacky potato skins 80 Tacky crammed peppers 55 cherries check out additionally black cherries and glacé cherries and Morello cherries and bitter cherries Cherry clafoutis 667 Cheery moose 605 Purple fruit salad 648 Cherry clafoutis 667 Cherry mousse 605 Cherry pie 592 cherry tomatoes Beef, tomato & olive kebabs 276 Couscous vegetable loaf 511 Duck with tomatoes 389 Cherry turnover 660 chestnut mushrooms Combined mushroom ragout 544 index Chestnut & sprout sauté 494 chestnuts Chestnut & sprout sauté 494 chicken check out on top of that poussins Almond chicken casserole 220 Apple-loaded chicken 343 Brown rice & chicken salad 110 Butter bean & chicken casserole 224 Cajun chicken jambalaya 359 Cajun chicken pasta 158 Chicken & bacon kebabs 61 Chicken & beef satay 350 Chicken & chickpea stew 341 Chicken & crackers casserole 215 Chicken & leek casserole 205 Chicken & pasta broth 216 Chicken & potato bake 206 Chicken & ricotta in just wine 345 Chicken & sausage pie 175 Chicken & sweetcorn stew 216 Chicken & veggies 378 Chicken & vegetable terrine 369 Chicken breasts & balsamic vinegar 373 Chicken broccoli casserole 210 Chicken casserole with yogurt 211 Chicken chop suey 355 Chicken chow mein 353 Chicken green masala 340 Chicken inside peanut sauce 346 Chicken within just spicy yogurt 367 Chicken jalfrezi 381 Chicken korma with green beans 356 Chicken macaroni casserole 209 Chicken macaroni stew 221 Chicken noodle soup 15 Chicken pasanda 208 Chicken peperonata 374 Chicken pie 168 Chicken saltimbocca 75 Chicken soup 15 Chicken stock 730 Chicken tikka 86 Chicken with beansprouts 375 Chicken with ciabatta & Parma ham 336 Chicken with lime stuffing 342 Chicken with sage & lemon 351 Chilli chicken casserole 221 Chinese chicken with cashew outrageous 365 Chinese-style and design chicken 358 Cock-a-leekie 16 Coq au vin 352 Coronation chicken 349 Fragrant saffron chicken 364 Garlic & herb chicken 366 Garlic & lime chicken 380 Garlic & nut butter chicken 338 Grilled chicken with warm salsa 368 Indian charred chicken 371 Indonesian-design satay chicken 339 Jerk chicken 372 Khara masala balti chicken 335 Kung po chicken 354 Medium balti chicken 337 Mulligatawny 24 Mustard chicken 363 One-pot Cajun chicken gumbo 213 One-pot chicken couscous 213 Paella 157 Pan-fried chicken with purple wine sauce 361 Parsley, walnut & orange chicken 332 Pepper chicken with ginger and garlic 333 Peppered chicken pasta 151 Pesto chicken salad 135 Sage chicken & rice 379 Sautéed chicken with herbs 362 Sherry chicken casserole 219 Soy-braised chicken 344 One of a kind chow mein 153 Spiced chicken casserole 205 Spicy masala chicken 377 Swiss chicken casserole 211 Szechuan overwhelmed chicken 92 Tarragon chicken casserole 224 Thai chicken green curry 347 Tortilla chicken casserole 217 Regular fried chicken 348 Tuscan chicken 360 Vietnamese chicken & lovable potato curry 334 Waldorf chicken salad 98 index Heat chicken & feta salad 357 Winter season chicken stew 217 Yellow bean chicken 376 chicken liver Chicken liver pâté 76 Pâté en croûte 78 Chicken & bacon kebabs 61 Chicken & beef satay 350 Chicken & crackers casserole 215 Chicken & leek casserole 205 Chicken & pasta broth 216 Chicken & potato bake 206 Chicken & ricotta in just wine 345 Chicken & sausage pie 175 Chicken & sweetcorn stew 216 Chicken & greens 378 Chicken & vegetable terrine 369 Chicken breasts & balsamic vinegar 373 Chicken broccoli casserole 210 Chicken casserole with yogurt 211 Chicken chop suey 355 Chicken chow mein 353 Chicken green masala 340 Chicken in just peanut sauce 346 Chicken inside spicy yogurt 367 Chicken jalfrezi 381 Chicken korma with green beans 356 Chicken liver pâté 76 Chicken macaroni casserole 209 Chicken macaroni stew 221 Chicken noodle soup 15 Chicken pasanda 208 Chicken peperonata 374 Chicken pie 168 Chicken saltimbocca 75 Chicken soup 15 Chicken stock 730 Chicken tikka 86 Chicken with beansprouts 375 Chicken with ciabatta & Parma ham 336 Chicken with lime stuffing 342 Chicken with sage & lemon 351 Chickpea & artichoke stew 248 Chickpea chole 490 Chickpea salad 138 chickpeas Armenian stew 239 Chicken & chickpea stew 341 Chickpea & artichoke stew 248 Chickpea chole 490 Chickpea salad 138 Falafels 523 Greek-structure chickpea casserole 247 Hummus 725 chicory Banana & chicory salad 119 Orange & chicory salad 120 Child’s birthday cake 671 Chilled avocado soup 11 Chilled cucumber soup 20 Chilled pea soup 26 Chilled noodles & peppers 547 Chilli beef within tortillas 267 Chilli tomato dip 724 Chilli-flavoured pork 299 Chilli-garlic crab sticks 69 Chillies loaded with turkey 386 chillies Chilli beef within tortillas 267 Chilli chicken casserole 221 Chilli-garlic crab sticks 69 Fig & chilli tagliatelle 151 Piperade 131 Chinese cabbage Stewed cabbage hotpot 242 Chinese cabbage soup 35 Chinese chicken with cashew crazy 365 Chinese egg flower soup 43 Chinese lettuce wraps 146 Chinese mushrooms Braised Chinese greens 487 Mushroom & ginger duck 390 Tofu with mushrooms 496 Tofu with mushrooms & peas 541 Chinese prawn salad 108 Chinese spare ribs 292 Chinese-design chicken 358 Chinese vegetable casserole 251 Chive omelette stir-fry 127 chives Beetroot & chive salad 113 Chive omelette stir-fry 127 Chocolate & apricot squares 703 Chocolate & pear crumble 581 index Chocolate banana sundae 633 Chocolate brandy product 634 Chocolate cake 679 Chocolate charlotte 614 Chocolate chip muffins 680 Chocolate product pudding 640 Chocolate crêpes 585 Chocolate crunch biscuits 708 Chocolate éclairs 662 Chocolate fluff 638 Chocolate fudge pudding 600 Chocolate ice-product sandwiches 624 Chocolate meringue pie 665 Chocolate pecan pie 694 Chocolate roulade 681 Chocolate rum pots 623 Chorizo sausages Asparagus & chorizo salad 72 Cajun chicken jambalaya 359 Xmas pudding 594 chuck steak Spiced beef & onions 261 Chunky vegetable chilli 254 Steak, kidney & mushroom pie 270 ciabatta Bruschetta 54 Chicken with ciabatta & Parma ham 336 Parma ham & pepper pizzas 89 Roast garlic toast 50 cinnamon Cinnamon ice product 627 Cinnamon & nutmeg ice product 620 Cinnamon & nutmeg ice product 620 Cinnamon ice product 627 Citrus jelly 622 Citrus tart 666 Clam & Prosecco spaghetti 149 Clam chowder 16 Clam stew 227 clams Baked filled lobster 445 Clam & Prosecco spaghetti 149 Clam chowder 16 Clam stew 227 Seafood spaghetti 144 Spaghetti marinara with seafood 454 Common Caesar salad 96 Regular custard 592 Cock-a-leekie 16 cocoa powder Chocolate & pear crumble 581 Chocolate cake 679 Chocolate product pudding 640 Chocolate crêpes 585 Chocolate fudge pudding 600 Chocolate pecan pie 694 Chocolate roulade 681 Mississippi mud pie 690 coconut Coconut cake 661 Coconut ice 714 Coconut cute 699 Coconut cake 661 Coconut ice 714 coconut milk Baked coconut rice pudding 584 Curried prawns within just coconut milk.
Then, soups and salads • Starters and canapés.
Then, fish, meat and poultry • Vegetarian and vegetable dishes.
Then, pasta and rice • Desserts and cute snacks.
Finally, cakes, biscuits and pastries • Sauces and condiments With 1000 delicious and straightforward-to-stick to recipes in its internet pages, this e-book delivers the perfect alternative to all all those vexed thoughts more than what to cook. No much more distressing previously mentioned what to put upon the desk; you will simply be ready to identify a thing to tempt the palate and fulfill the hunger of even the fussiest eaters â€\" no matter what the social gathering. In opposition to year-honoured classics to the even further weird, there is lots of determination right here. The choice will attraction to equally rookie and proficient chefs alike, irrespective of whether you are on the lookout for recommendations for a mild, scrumptious lunch, a straightforward, hearty dinner, a feast in shape for relatives and good friends, or everything extra advanced for a supper bash. ISBN 978-1-84193-998-8 9 781841 939988 > £8.99 Vonage is happy to","url":"https://recipe.bluelayer.org/recipe/6070/garlic-herb-mayonnaise"},{"id":"5878","title":"Indian bread pudding","ingredients":"6 medium slices white bread
75g/3oz ghee or butter
150g/5oz granulated sugar
3 green cardamom pods, husks taken out
600ml/1pt milk
175ml/6fl oz evaporated milk
1â„2 teaspoon saffron threads","directions":"First, lower the bread slices into quarters. Warmth the ghee or butter inside a superior large frying pan. Increase the bread slices and fry, turning the moment, right until golden brown.
Then, put the fried bread within the backside of a heatproof dish and fixed apart.
Then, to deliver a syrup, put the sugar, 300ml/10fl oz water and cardamom seeds inside of a saucepan. Convey to the boil above a medium warm, stirring often, until finally the sugar consists of dissolved. Boil until finally the syrup thickens. Pour the syrup earlier mentioned the fried bread.
Finally, put the milk, evaporated milk and saffron within a individual saucepan, and convey to the boil above a reduced warm. Simmer until finally it includes halved inside volume. Pour the blend earlier mentioned the syrup-lined bread. Provide heat.","url":"https://recipe.bluelayer.org/recipe/5878/indian-bread-pudding"},{"id":"5663","title":"Indian charred chicken","ingredients":"4 skinless chicken breast fillets
2 tablespoons curry paste
1 tablespoon sunflower oil
1 tablespoon light-weight muscovado sugar
1 teaspoon flooring ginger
1â„2 teaspoon floor cumin
For the cucumber raita
1â„4 cucumber
150ml/5fl oz minimal-excess weight
Greek-style and design yogurt
1â„4 teaspoon chilli powder salt","directions":"First, put the chicken breasts concerning 2 sheets of baking parchment or hold motion picture. Pound with the flat facet of a meat mallet or a rolling pin to flatten.
Then, combine alongside one another the curry paste, oil, sugar, ginger and cumin in just a very low bowl. Spread the blend about equally aspects of the chicken. Depart to marinate within the fridge for at minimum amount 2 several hours.
Then, to create the raita, slash the cucumber within just 50 percent lengthways, peel and scoop out the seeds with a spoon.
Then, grate the flesh into a colander, sprinkle with salt and go away to stand for 10 minutes. Rinse off the salt, and squeeze out any dampness through urgent the cucumber with the again of a spoon.
Then, blend the cucumber with the yogurt, and stir within the chilli powder. Refrigerate until eventually demanded.
Finally, warm a charcoal barbecue until eventually very hot. Go the chicken to an oiled rack, and barbecue previously mentioned the scorching coals for 10 minutes, turning after. Provide with the raita. chicken & other poultry.","url":"https://recipe.bluelayer.org/recipe/5663/indian-charred-chicken"},{"id":"5602","title":"Indian spicy lamb","ingredients":"2 teaspoons flooring turmeric
500g/1lb 2oz lamb, reduce into lower areas
100ml/31â„2fl oz vegetable oil
2 onions, finely sliced
3 garlic cloves, mashed
1 green chilli
1â„2 teaspoon flooring coriander
10 curry leaves
2.5cm/1within just piece of fresh new root ginger, finely chopped
1â„2 teaspoon floor black pepper
1â„2 teaspoon garam masala
100g/4oz desiccated coconut salt","directions":"First, put 450ml/13â„4pt water within a huge major saucepan, insert 1â„2 teaspoon of the turmeric and 1 teaspoon salt, and convey to the boil. Include the lamb elements and simmer, discovered, for 15 minutes until finally the lamb is perfectly cooked and the water includes virtually evaporated.
Then, remove the pan towards the warm and preset apart.
Then, warm the oil inside of a substantial frying pan. Insert the onions and sauté till golden and caramelized. Insert the garlic, chilli, coriander and currently being turmeric. Merge perfectly, then increase the curry leaves and ginger. Cook, stirring, for 2 minutes.
Then, drain any further water towards the lamb, and stir the meat into the onion blend. Increase the floor pepper and garam masala, and stir-fry for 5 minutes or right up until the mix gets relatively dry.
Then, insert the coconut and period with salt. Offer the dish a top stir, then provide quickly. meat & video game Herb-scented lamb with balsamic dressing serves 6 50g/2oz contemporary thyme sprigs, additionally 1 tablespoon additional chopped thyme leaves 50g/2oz new rosemary sprigs 850g/13â„4lb lamb fillets, trimmed 6 garlic cloves 150ml/5fl oz olive oil 150g/5oz spring onions, thinly sliced 225g/8oz cherry tomatoes 3 tablespoons balsamic vinegar 300ml/10fl oz lamb stock.
Then, preheat the oven to 200°C/400°F/Gasoline mark 6.
Then, put 2 or 3 sprigs of the thyme and rosemary upon a board, put one lamb fillet earlier mentioned them, time with pepper, then ultimate with a even more 2 or 3 herb sprigs. Tie the herbs and lamb into a package deal with string, shielded at relating to 5cm/2within just periods. Repeat the procedure with the staying lamb and herbs.
Then, put the lamb inside a roasting tin with the garlic cloves, and drizzle with 4 tablespoons of the oil. Roast inside the oven for 25â€\"30 minutes.
Then, remove the lamb against the roasting tin, and put to one facet within a incredibly hot House, lined with foil. Put the pan juices and garlic cloves into a bowl to one facet. Warm the getting oil inside the roasting tin, then incorporate the reserved garlic cloves, the spring onions and the tomatoes. Sauté carefully for 5 minutes, elevate out and put to one facet. Pour the vinegar into the tin, and bubble to do away with by means of 50 %. Increase the stock and reserved pan juices, deliver to the boil and bubble for 5â€\"10 minutes. Include the chopped thyme and return the garlic, spring onions and tomatoes to the tin.
Finally, remove the string in opposition to the meat, and minimize the lamb into thick slices. Provide with the very hot dressing spooned more than. meat & activity.","url":"https://recipe.bluelayer.org/recipe/5602/indian-spicy-lamb"},{"id":"5392","title":"Indian eggs & chillies","ingredients":"substances
6 heavy eggs
3 tablespoons vegetable oil
4 green chillies, slit lengthways
2.5cm/1inside of piece of contemporary root ginger, peeled and finely chopped
20 curry leaves
3 onions, finely sliced
3 tomatoes, sliced
1â„4 teaspoon flooring turmeric
1â„4 teaspoon chilli powder pinch of salt","directions":"First, in just a saucepan of water, slowly but surely convey the eggs to the boil and simmer for 10 minutes until eventually demanding- boiled. Drain, remove the shells and fixed apart to neat.
Then, warmth the oil in just a significant pan and sauté the chillies, ginger and curry leaves for 2â€\"3 minutes. Increase the onions and fry until finally 50 percent-cooked.
Finally, include the tomatoes, turmeric, chilli powder and salt. Cook for 5 minutes or right up until thick. Include the full eggs to the sauce, and combination carefully until eventually they are coated with the sauce. Remove in opposition to the warm, and provide sizzling with rice. 1 onion, diced 75ml/3fl oz olive oil.","url":"https://recipe.bluelayer.org/recipe/5392/indian-eggs-chillies"},{"id":"2944","title":"Mashed Potatoes","ingredients":"2 cups mashed potatoes 1 lower onion, chopped 1 tbsp. mustard oil Salt 1 roasted crimson chilli, powdered Procedure: Mix the mashed potatoes with mustard oil, onions, salt, and purple chilli. serve very hot routinely. 30 second Indian Delicacies","directions":"","url":"https://recipe.bluelayer.org/recipe/2944/mashed-potatoes"},{"id":"2885","title":"Mysore Pak (South Indian Dish)","ingredients":"Ingredients Besan (chick-pea flour) 1 cup Sugar 1 1/2 cups Ghee 2 cups Water 1 3/4 cups Process 1.Dissolve the sugar in the water and heat it. 2.Continue to keep stirring right up until you take a thread regularity. 3.You can look at for this by means of view the syrup in between your fore -finger and thumb. (If the syrup contains accomplished the expected regularity, then you will capable to pull it out which add a thread). 4.Remove all the lumps in the chick-pea flour and add it to the syrup, 1 Desk spoon at a period. 5.Avert the heat and add 2 teaspoons of ghee. 46 6.Stir, until the flour and ghee consists of totally put together with the syrup. 7.Repeat method 2 until you total all of the besan. 8.Move forward to stir and continue to keep introducing ghee 1tsp. at a season right up until the blend improvements colour and texture. At one issue, you will obs erve that the mix is not capable to take up any extra ghee. As well, the full mixture Makes being porous and begins leaving the edges of the vessel. 9.At this actuality, shift the mixture into a greased plate and with a spatula push the mix down until the extra ghee surfaces. Do not remove the additional ghee. 10.Enable it to interesting for 10 minutes. Then, slash it into most popular form and hesitate For yet another 10 minutes. Diligently remove each piece and organize on the serving tray.","directions":"","url":"https://recipe.bluelayer.org/recipe/2885/mysore-pak-south-indian-dish"},{"id":"2779","title":"Pedhas","ingredients":"Ingredients 500 gms. khoya (mawa) 300 gms. sugar 3 drops color as demanded 8 to 10 pistas sliced 1/2 tsp. cardamom powder cookie mildew Procedure: Grate khoya. Powder sugar. mix collectively in a skillet. Warm on small flame, stiring continously. Cook right up until mix thickens. It must sort a incredibly tender lump. Neat for 10 minutes. add cardamom powder & coloration. mix nicely. Choose a reduced fistful of mixture. Kind a ball. Thrust into the cookie mildew. Change out very carefully. Force 2 -3 slices of pista on the heart. Repeat for being mixture. Observe on khoya. Khoya is accessible inside highest Indian sweetmeat merchants everywhere. Manufacturing at home consumes season yet isn't that not possible. Boil milk on large flame in a high large saucepan until water evaporates, Leaving a smooth lump. Stir continuously even though cooking. OR Choice with 1 tin (400 gms.) condensed milk and 1 cup milk. Lower sugar by way of 1/2. Boil until a tender lump is shaped. Stir regularly despite the fact that cooking.","directions":"","url":"https://recipe.bluelayer.org/recipe/2779/pedhas"},{"id":"2364","title":"East Indian Green Curried chicken","ingredients":"Ingredients Serves 6 6 chicken breasts 1 1 ⁄ 2 cups unsweetened finish-excess weight canned coconut milk, separated 1 1 ⁄ 2 tablespoons green curry paste 1 ⁄ 2 cup sliced canned bamboo shoots 1 ⁄ 4 cup fish sauce 1 tablespoon granulated erythritol 1 ⁄ 4 cup chopped fresh new mint leaves 2 fresh new green chili peppers, minced Stocking Up on Ethnic Staples If your neighborhood grocery retail outlet doesn’t convey confident ethnic spices or ingredients, you could possibly be capable to locate them On the Web or at specialty outlets. Only create certain to stock up on shelf-strong prerequisites consequently you can Deliver Those dishes when you including. 1. Remove the pores and skin and bones against chicken breasts. 2. heat 1 ⁄ 2 cup of the coconut milk and the green curry paste in a medium skillet around Medium warm; stir until properly mixed. add the chicken and sauté for 10 minutes. 3. Stage the chicken breasts into the slow cooker. Stir in the remaining coconut milk, Bamboo shoots, fish sauce, and erythritol. 4. cover and cook on a reduced natural environment for 6–7 hrs. 5. Stir in the mint and chili peppers. add and cook an further more 30 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/2364/east-indian-green-curried-chicken"},{"id":"1239","title":"Indian Spiced Cauliflower and Potato","ingredients":"1 heavy cauliflower, slash into florets 3 medium potatoes, peeled and chopped into very little chunks 1 medium onion, chopped 1 tbsp butter Salt 1/2 tsp garam masala 1 tsp coriander 1/4 tsp tumeric 1/2 tsp chili powder In a pot of salted water, boil potatoes for 4 minutes. add the cauliflower and cook an even further 5 minutes. Drain. In the meantime in a superior frying pan, heat butter on small flame and cook onions right up until translucent. add potatoes, cauliflower and remaining spices and sauté for about 4 minutes. add 1/2 cup of water and add a several even further minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/1239/indian-spiced-cauliflower-and-potato"},{"id":"423","title":"INDIAN LAMB BURGERS WITH MANGO CHUTNEY","ingredients":"PATTIES
1½ fat ground lamb ¼ cup minced fresh cilantro leaves ¼ cup minced fresh mint leaves
1 jalapeño chile pepper, seeded
and minced
2 teaspoons peeled, grated fresh ginger
2 teaspoons curry powder
1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper
1 garlic clove, minced or driven throughout
a push
4 gentle Italian-design
and style spherical rolls, crack
2 tablespoons
a lot more-virgin olive oil ½ cup mango chutney
4 slices red onion
1. Blend the patty ingredients,
and then carefully style
4 patties of equivalent dimension, each
above ¾ inch thick. With your thumb or the back
again of
a spoon, create
a shallow indentation over
1 inch vast in the middle of the patties to reduce them
against forming
a dome
as they cook. Refrigerate the patties until geared up to grill.
2. Plan the grill for lead cooking more than medium heat (350° to
450°F).
3. Brush the slash facet of the rolls with the oil. Grill the patties more than lead medium warm, with the lid shut, right up until cooked to medium doneness (160°F),
7 to
9 minutes, turning the moment. In the course of the closing
30 seconds to
1 instant of grilling period, toast the rolls, slice
aspect down, more than guide warm.
4. Develop each individual burger on
a roll with mango chutney,
a patty,
and
an onion lower. serve incredibly hot. Serving","directions":"sour cream Raita.","url":"https://recipe.bluelayer.org/recipe/423/indian-lamb-burgers-with-mango-chutney"},{"id":"254","title":"Ten Aspects You Didn’t Recognize over Barbecue","ingredients":"From the familiar pastime’s origins to sudden recommendations and methods, this list will Deliver you with all the material you will need to wow your friends at the upcoming neighbourhood barbecue! 1) Barbecues originated in pig-pickin’s, feasts that have been well-known in the Southern United Claims earlier to the Civil War. Complete pigs were cooked and consumed by way of the crowd. 2) “Smoking” was applied as much as 6000 years ago in obtain to deliver meats risk-free to try to eat and retail store. The meat was unveiled to smoke and small heat in obtain to stay away from microorganisms and enzymes versus increasing. 3) In Australia, a barbecue is commonly referred to as a barbie. The famed statement “I’ll slip an excess shrimp on the barbie for you,” which looked in Australian tourism adverts, is generally utilised to refer to the region. 4) What highest North Us residents partake in at present isn’t seriously barbecuing. Barbecuing is cooking at temperatures about the boiling fact of water (180-220*F) for a longer period period of time, in obtain to create the meat soft whilst maintaining its organic and natural juices. Today, the method most typically employed is in fact broiling: cooking at 475-700*F in a lot significantly less season. 5) In accordance to the Barbecue Market place Affiliation, half of all marshmallows eaten in the U.S. contain been toasted over a grill. 6) For an simple direction to check how substantially propane you contain still left, carry your toilet scale exterior and weigh the gasoline tank. 7) The origin of the phrase barbecue is unclear. Some consider it came in opposition to the American-Indian phrase barbacoa for a wood on which foods were cooked. Some others say it came to the french terms “de barbe à queue,” this means “whiskers to tail.” 8) To add a smokey flavour to your gas-grill-cooked meals or food stuff cooked in the Place, Use “liquid smoke.” A condensation of serious smoke, this materials can be smoothly further to your barbecue marinade or sauce. 9) Brisket, the extremely difficult minimize of meat taken to a cow’s chest, normally takes one to 2 hours for each pound to barbecue. That’s an average Twelve several hours on the grill for a straightforward 8-pound piece! 10) Kansas Metropolis, Missouri and Lexington, North Carolina equally claim to be the barbecue capitals of the world wide. Memphis, in the meantime, stakes a assert to remaining the pork barbecue money.","directions":"","url":"https://recipe.bluelayer.org/recipe/254/ten-aspects-you-didn-t-recognize-over-barbecue"},{"id":"209","title":"Cooking Indian Foods at Household - The place to Start out?","ingredients":"If you browse my post, Curry - A Trip, created on the Curry web site of this internet site, you’ll realize that my 1st stories of the dish were being of the generic number which the British invariably cooked and ate whenever residing overseas a pair several years in the past. You’ll furthermore understand that I then identified “legitimate” Indian cookery and resolved that as I couldn’t pay for to consume out that significantly, I necessary to master how to cook the things myself. My initially prevent then, was a area bookshop, where by the final decision of guides on Indian cookery was fairly small. Sadly, I struck privileged and figured out a ebook identified as Indian Cookery by Madhur Jaffrey - what a come across. Published in very simple language yet with magnificent descriptive words and phrases and tips on what to serve with what, it was simply what I experienced been seeking for. There was a stumbling block, Regretably, which was the countless list of spices, seasonings and flavourings in the entrance of the reserve. I didn’t comprehend in which to get started - I’d listened to of Extremely a large amount of them, taking in viewed a pair Television set programmes on Indian cooking nevertheless, “guidance” I thing to consider, “getting that countless all at at the time is shifting to expense a fortune”. If you’re wanting to know the identical, have on’t anxiety. Check out in your keep cabinet. You likely currently add some of the products and solutions you will have to have. For illustration, seem to be for black peppercorns, bay leaves, chilli powder (if you’re presently a supporter of chilli con carne), ground ginger, nutmeg, cloves and cinnamon if you bake cakes or apple pies. Perhaps you’ll identify mustard seeds if you do your particular pickling and sesame seeds if you deliver rolls or cook Chinese foodstuff. That just leaves a handful of very simple ingredients which glimpse in a ton of Indian recipes - cumin, coriander, turmeric and cardamom. Usually you want ground cumin and coriander nonetheless if you acquire the full spices, you can grind them as expected (and they preserve extended that route also). The other detail I did was to pick out a very very simple recipe to begin with and I only obtained the spices I necessary for that. The upcoming year I have to have to cook an Indian dinner, I selected an additional recipe with identical ingredients as a result I experienced to only order a several far more factors. Quickly adequate I produced up a entire shop cabinet of the factors I essential and it didn’t add experienced this sort of a drastic affect on my wallet. Then there was no protecting against me - I even notice some recipes through centre currently and you can do the identical if you require to. You wear’t need to have one of a kind resources for Indian cookery, even though I wouldn’t be devoid of my electric powered espresso grinder (to grind spices) and it’s pleasant (yet not needed) to comprise the common dishes to serve your evening meal in. Other than that, you require a little bit of tolerance and it’s enjoyment to cook with a good friend consequently that you can percentage the slicing and grinding or comprise another person browse the recipe out to you action via move consequently you have on’t transfer incorrect in the center. The flavours are very good, a curry night is very sociable, consequently shift on, offer it a check out.","directions":"","url":"https://recipe.bluelayer.org/recipe/209/cooking-indian-foods-at-household-the-place-to-start-out"}]