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Aam lhassi

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Aam Lhassi

Posted by Darlene 1/19/2002 7:25 pm

Source: Mark Satterly

1 cup diced fresh mango
1/2 cup orange juice, chilled
3 tablespoons clear honey
2 cups rich milk, chilled
1 pinch garden rose petals, optional

Combine mango, orange juice and sweetener in food processor. Blend for 1 1/2 minutes.
Pour milk into processor and process till it has expanded and become frothy.
Add the mango puree.
Process for about 1 minute.
Pour into chilled glasses.
Garnish with the rose petals if so desired.

Serve immediately.

Indian potatoes

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Indian Potatoes

8 medium potatoes, peeled and sliced
1 tablespoon olive oil
3/4 teaspoon yellow asafetida powder
1/2 teaspoon ground rosemary
1/4 teaspoon black pepper
1/2 teaspoon turmeric
3 cups sour cream
1 tablespoon melted butter
2 teaspoons salt
1/2 cup water
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley

Boil the potato slices in lightly salted water in a saucepan until they are cooked but firm.
Remove and drain.

Add the olive oil to a medium-size saucepan, over moderate heat and when hot, add the asafetida.
Sauté briefly; add the rosemary, pepper and turmeric and stir briefly.
Add the sour cream, melted butter, salt and water.
Whisk it into a smooth sauce and remove from the heat.

Combine the potato slices and sour cream sauce in a mixing bowl. Pour the mixture into a casserole dish, sprinkle with paprika, and place in the top of a preheated 325 degree F oven.
Bake for 30 minutes or until the top is golden brown.

Garnish with fresh parsley and serve hot.

Cucumbers And Tomatoes In yogurt

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Cucumbers and Tomatoes in Yogurt (Raita)

2 medium cucumbers
2 scallions (with tops), chopped
1 teaspoon salt
2 medium tomatoes, chopped
1/2 clove garlic, minced
2 tablespoons minced cilantro
1/2 teaspoon ground cumin
1/8 teaspoon pepper
1 cup plain yogurt

Cut cucumbers lengthwise into halves.
Scoop out seeds; chop cucumbers.
Mix cucumbers, scallions and salt; let stand 10 minutes. Add tomatoes.
Mix remaining ingredients except yogurt; toss with cucumber mixture.
Cover and refrigerate at least 1 hour.
Drain thoroughly.
Just before serving, fold in yogurt.

Yields 6 servings.

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