COLLECTION: Indian Recipes (2 of 2)

From: (Micaela Pantke)

Date: Thu, 12 Aug 93 10:11:15 +0200

*  Archivist's note : having read the comment below, I am *
*  not keen to mark up the contents to provide direct     *
*  links to the recipes.  If I get requests (and have     *
*  some spare time) I will do it, but until then, I'll    *
*  let myself assume that it isn't needed  - Amy          *
Hi Folks! 

The following is an ASCII transcription of Somesh Rao's "The Graduate
Student's Guide To Indian Recipes".

A \LaTeX or Postscript version can be obtained via anonymous FTP at in the recipes-directory. Due to the length of the File I
had to cut it into two parts. As I kept the original order in chapters,
the alphabetical Contents does not correspond directly with the order in
the file. The best thing is, to paste the files together, then you have
Somesh Rao's book as a whole...

Somesh Rao's "The Graduate Student's Guide To Indian Recipes" Vol.2 (of 2) 

Posted with permission!



>From Esquire Magazine, 1986: 

I have made the recipe a couple of times and both times with very good
results.  The finished dish is a spicy lamb dish that is quite
exquisite.  Be warned that this recipe takes quite a bit of effort to
put together. 

3 lbs   Lean boneless lamb
3       Meaty lamb bones

Marinade made from:
4 tblsp    Light vegetable oil
1/4 c      Cider vinegar
3 tblsp    Tamarind pulp
to taste   Salt

Puree made from:
2 tblsp    Vegetable oil
1          large White onion
6          Garlic cloves
2 tblsp    Fresh ginger root, chopped
1/2 c      Vegetable oil
3 c        Onion, thinly sliced
1 tsp      Ground cumin
1 tsp      Ground mustard
3 tsp      Turmeric
1 1/2 tsp  Red pepper
3 tsp      Paprika
2 1/2 c    Hot water

Cut lamb into 3/4 " cubes.
Place lamb and the bones in a non-metallic bowl with the four
tablespoons of oil, the vinegar, tamarind pulp, and salt.  Let it
marinate at room temperature for eight hours or, refrigerated, for 24
Put two tablespoons of oil, the onion, garlic, and ginger in an electric
blender or food processor and run the machine until a fine pasty puree
is formed. 
Heat the one-half cup of vegetable oil in a large enamel coated skillet
over medium-high heat.  Add the onions and saute until they are caramel
brown, stirring constantly to prevent burning. 
Add the puree.  Reduce the heat and add ground cumin, ground mustard,
turmeric, red pepper, and paprika.  When the spices begin to sizzle and
turn dark, in about 15 seconds, add the lamb and bones.  Cook until
slightly seared (about ten minutes). 
Add the water and bring to a boil, then lower the heat and simmer,
partially covered, until the meat is very tender (about thirty minutes). 
Pick out and discard bones.  Serve over rice. 



1 lb       Ground lean meat
1/4 c      Chopped onion
4 cloves   Chopped garlic
1" piece   Ginger, chopped
1/2 t      Turmeric
3/4 c      Water
to taste   Salt and pepper 

To mix with meat:
4 T        Besan (chick-pea flour) 
1 T        Yogurt
6          Hard boiled eggs     
1          Egg for mixing and coating
1/2 t      Garam Masala     
Oil for frying

For curry (Masala):
Oil or ghee
2          Chopped onions
8          Cloves chopped garlic
2          Tomatoes or equivalent paste
1" piece   Ginger, chopped
1/4 c      Yogurt
1/4 t      Turmeric
Green onion
1/2 t      Garam Masala
10-15      leaves Coriander
to taste   Salt and pepper

Heat the water and add the meat, onions, ginger, garlic, salt and
pepper.  Pressure cook for 10 minutes at 15 psi (or 25 min over low
heat.  Reduce pressure and drain half the liquid.  Add the besan (or 1/2
c soaked lentils) and cook for 10 minutes.  Knead or grind until
slightly sticky, mix in egg yolk, Garam Masala and yogurt and knead

Coat the hard boiled eggs with the above and deep fry. 

Heat ghee, fry the onions to a golden brown, add garlic, ginger,
tomatoes and yogurt and fry well until the Masala is a paste.  Add water
to the mix if necessary.  Add the green sprigs of onion, 1 1/2 c water
and cook for 10 minutes covered. 

When curry is ready, pour into a serving dish, cut the koftas in half
and arrange over the curry.  Cover and bake at 250 $F^\circ$ for 15-20

Serve garnished with coriander leaves and Garam Masala. 

(Serves 6 or 8)

1 1/2 lb   Pork
3          Medium onions
2" piece   Ginger
4 cloves   Garlic
2          medium Tomatoes
2 T        Vinegar
2 t        Salt
1/2 t      Garam Masala
2 T        Vindaloo paste (hot)
1          medium Potatoes
2 c        Water

Clean, wash, trim and dry pork.  Cut into 1" cubes. 

Make Masala with onions, ginger, and tomatoes as in chicken curry, etc. 
Add the vinegar and Vindaloo paste and cook for 2 minutes.  Add the pork
and pressure cook for 20 minutes, or in a heavy pot for 1 1/2 hours,
until the pieces are tender. 

Cube potatoes, add and cook the potato pieces coated in the liquid. 
Boil down the amount of water (30 minutes) while the potatoes cook. 


1 1/2 lb   Goat mutton
3          Medium onions
3/4 c      Yogurt
4 cloves   Garlic
pinch      Saffron
2 t        Salt
3/4 c      Cream
1 oz       Almonds
1/2 c      Oil
1 oz       Coriander seed
1 t        Red pepper (optional)
1/2 t      Garam Masala

Clean, wash and dry mutton.  Blend coriander seeds, 1 onion, almonds and
garlic.  Marinade the mutton in above mixture for 2 hrs.  Heat oil and
fry the remaining thinly sliced onion.  Keep aside. 

Add the mutton and fry until the liquid dries up.  Add 3/4 c hot water
and simmer until the meat is almost done ( 3/4 cooked) OR pressure cook
at 15 psi for 20 minutes.  Reduce pressure.  Add salt and pepper. 
Uncover and dry the liquid.  Add beaten yogurt and fry until it leaves
oil.  Add fried ground onion. 

Beat the cream.  Add soaked or ground saffron.  Mix it with the cooked
mutton.  Add Garam Masala and bake at 250 deg F for 1/2 hour.  Serve
garnished with chopped coriander leaves. 



Recipe from Dalbir Chadda: 

This has been my all time favorite dessert.  Ever since I was very
little, I can remember asking for seconds and thirds.  What makes this
dessert unusual is that it is not as sweet as most Indian desserts.  It
is fairly simple to make.  Make sure that the vermicelli is very fine
(angel hair pasta is ok but the very fine vermicelli that can be bought
at chinese stores is the best). 

1 stick      Butter
2 handfuls   Very fine vermicelli
4 cups       Milk
1 pint       Whipping cream
1 handful    Raisins
3 tblsp      Sugar
4            Almonds (optional) peeled and thinly sliced

Melt butter in a 4 qt pot.  Break vermicelli into 3" pieces.  Over low
heat stir vermicelli into butter until it turns light brown.  Pour in
the milk and stir over medium heat until it boils.  Put in the raisins,
almonds and sugar. 
Continue to cook under low heat for 10 minutes.  Add whipping cream and
continue to cook for a couple of minutes.  Remove from heat and, when
cool, chill in the refrigerator before serving

(6 servings)

4 1/2 c    Milk
3/4 c      Sugar
2 oz       Rice flour
6-8 drops  Rose water
1 oz       Almonds
1/2 oz     Pistachio nuts

Blanch (optional) and shred nuts.  Mix rice flour into the milk and mix
until smooth.  Cook over medium heat until a creamy consistency is
achieved (20-30 minutes?).  Simmer and add sugar and stir for 2-3
minutes more. 

Cool (in refrigerator for 30 minute) add the rose water, almonds and
pistachios (maybe before it cools).  Pour into individual dishes and


1 c       Besan
1 c       Shortening
1 c       Sugar
4 seeds   Cardamom
Nuts (optional)

Melt shortening in a pan.  Turn down heat and add cardamom and Besan. 
Fry, stirring constantly to prevent burning until it has changed to a
brown color and smells done.  (Test: a few drops of water sprinkled on
it sputters instantly). 

Turn off the heat and stir in the sugar.  Spread 1/2" thick onto a
platter.  Cut into diamond shapes after it has cooled down. 


1/2 c      Rice
4 c        Milk
1/4 c      Raisins
3/4-1 c    Sugar
1 t        Cardamom seeds
1/4 c      Shredded blanched almonds
6-8 drops  Rose water
1/2 c      Water 

Wash and drain the rice.  Soak in 1/2 c water for 1/2 hour.  Boil the
rice in the same water until it is coated and the water dries up.  Add
the milk and simmer on low heat for 1 1/2 hours. 

Scrape the sides and bottom frequently to prevent sticking and mash rice
while stirring.  When it is creamy, add sugar and stir in well.  Remove
from heat and add crushed cardamom seeds, rose water and shredded

Serve hot or cold decorated with silver leaves (optional).  [Silver
leaves are VERY FINE, tasteless sheets of silver.]


1 c         Bisquick
2 c         Carnation powder
2 c         Water
1 1/2 c     Sugar
4 pods      Cardamom   
few drops   Rose water 
1/2 stick   Butter (4 T)
1/8 c       Yogurt
Oil for frying

Heat butter and pour in a bowl.  Add Bisquick, carnation powder and
yogurt and blend together.  Knead well adding milk if necessary.  Make a
smooth ball, cover and let rest (30 minutes?).  Make 12-14 small balls. 

Heat the water, add sugar, bring to boil, add cardamom seeds and simmer. 
Boil, then simmer to reduce the water by half.  Heat the oil until hot
and fry the balls to a golden brown or until they are dark
brown---almost black. 

Soak in sugar syrup until they double in size (1 hour or overnight). 
Serve hot or cold. 

(4-6 servings)

1/2 c    Suji (semolina)
1/2 c    Sugar
1/2 c    Ghee
1 1/2 c  Water
1 oz     Sliced almonds
1 oz     Raisins
8        Green cardamoms

Boil sugar and water together for 5 minutes.  Heat ghee add suji and
stir on low heat until mixture becomes light creamy in color and ghee
leaves the side of the pan.  Add the syrup and stir briskly until it is
absorbed in the semolina.  Mix in crushed cardamom seeds, almonds, and
raisins.  Serve hot. 


2 c      Sewian (vermicelli)
3 1/2 c  Milk
3/4 c    Sugar
1/4 t    Rose water (or 6-8 small cardamom seeds)

Fry the sewian in hot oil until golden brown.  Heat the milk to boiling
and add the sewian.  Cook until the milk is reduced by half.  Add sugar
and cook on low heat until creamy (about 25 minutes).  Remove from the
heat.  Add in rose water.  Decorate with blanched finely shredded
almonds and pistachio nuts and silver leaves if desired. 


4 lbs     Carrots
1/2 gal   Milk
2 c       Sugar
2 c       Carnation milk powder
1 c       Oil
to taste  Nuts 

Clean and grate the carrots.  Heat milk to boiling and add the carrots. 
Cook until liquid is almost gone, stirring to prevent sticking and
burning (3 to 4 hours).  Add oil and cook more, stirring often, to roast
the carrots well (about 1/2 hour).  Add the powdered milk and sugar and
cook until all the liquid is gone and the mass does not stick to the
sides.  Add the nuts and raisins and turn off the heat.  Pour in a
serving dish and serve warm or cold.  Will keep in the refrigerator for
up to 1 week. 


1 ltr     Homogenized Milk 
2 tsp     White Vinegar
1 1/2 C   Sugar
3 C       Water

Bring the milk to a boil and add vinegar to the boiling milk to separate
the whey.  Throw away the liquid part by sifting the stuff onto a muslin
cloth.  Pour some cold water over the curd to cool and wash it.  Discard
the water and hang the cloth for 15-20 minutes to let the excess water
drip off. 

Put the curd in a food processor or blender and blend at high speed to
get a smooth consistency.  You may add just a little (1 tsp or so) water
while blending, if the curd is too dry and will not blend.  Be very
careful so as not to add any extra water.  Remove the paste and make
small balls (1-2" in diameter). 

Boil water in a wide vessel.  Make sure that there is at least 2-3" of
water in the vessel.  If not, add more water and increase the quantity
of sugar proportionately.  Add sugar to the boiling water to make a
light syrup. 

Continue boiling the syrup and gently drop the curd balls in the boiling
syrup.  Cook the balls in the boiling syrup for 30-40 minutes.  Remove
from the heat and let the stuff cool down.  Put the balls and the syrup
in a storage container and refrigerate (don't freeze).  Serve cold. 


This is a great desert which can be made with very little effort.  You
can replace the Mango pulp with any other pureed fruit. 

1 can    Condensed Milk
12 oz.   Whipped cream(Cool whip)
1 can    Mango pulp (Alphonso)

It is very confusing to describe quantities as 1 can.  Well, I do not
remember the exact numbers so let me describe the sizes.  The Mango pulp
can is about 6" high and 3" in diameter. I think it is the only size
available in an Indian store.  The condensed milk can is about 3" high
and about 2.5" in diameter and should be available in your neighbourhood
grocery store. 

Mix all of the pulp, condensed milk and whipped cream in a bowl.  Put in
the freezer for about 8 hours. 


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