Title: INDIAN/U.S. EQUIVALENTS
Categories: Info/tips
Yield: 60 servings

Achar; Pickle
Adrak; Ginger
Ajwain or Ajowain; Lovage
Aloo; Potato
Alsi; linseed
Am; Mango
Am chur; Mango Powder
Anardana; Pomegranate
Areca; Betel Nut
Asafoetida; Hing
Aserio; Aniseed
Ata or Atta; Chapatti flour
-Fine wholemeal
Badia/badian; Star Anise
Badam; Almond
Besan; Chickpea flour
Bindi; Okra
Brinjal; Aubergine/eggplant
Chawal; Rice
Chor magaz; Melon seeds
Cus cus; Poppy seed
Dahi; Yogurt
Dalchini; Cinnamon
Dhania; Coriander
Doroo; Celery
Elaichi; Cardamon, black,
-brown, green, or white
Gajar; Carrot
Ghanti chhap (ground millet)
Goor or Gur; Palm sugar
Gram flour (Besan); Chickpea
Haldi; Turmeric
Imli; Tamarind
Jaifal or Taifal; Nutmeg
Javatri; Mace
Jeera or Zeera; Cumin
Kabli chana; Chickpea
Kaju; Cashew nuts
Kala namak; Black Salt
Kalongi; wild onion seeds
Kesar or Zafron; saffron
Lasan; Garlic
Lavang; Cloves
Makke; Cornflour
Methi; Fenugreek
Mirch; pepper
Namak; salt
Nga-Pi; Shrimp paste
Neem/Kariphulia; Curry leave
Nigella; Wild Onion Seed
Panch Phoran; 5-seed mixture
Podina; Mint leaves/powder
Rai; mustard seed
Rajma; Red Kidney beans
Ruh gulab; rosewater
Sarson Ka Sag; Mustard leave
Saunf; Aniseed
Seenl; Allspice
Singoda flour (buckwheat)
Sonf or Soonf; Fennel seed
Sont or Sonth; Dry ginger
Supari; Mixture of colored
-seeds to chew after a meal
Tej Patia; Bay Leaves
Tej Patia; cassia leaves
Til; sesame seeds
Tusci; Basil
Vark or Varak; Edible silver
-or gold foil

Collected from posts on Rime and Fido cooking echoes by HOWARD
KARTEN, DIANE LAZARUS, and BOB WILSON.

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Cilantro-Ginger with Cream

Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991
Serving Size : 6 Preparation Time :1:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon unsalted butter
1 Spanish onion — coarsely chopped
1 stalk celery — coarsely chopped
2 tablespoons fresh ginger root — see further
2 cloves sliced garlic — or more
6 cups chicken stock
1/2 cup chopped fresh cilantro
1 cup heavy cream

Preparation: Use 2 to 3 tablespoons ginger root. Peel. Slice thinly into
coins.

DIRECTIONS:
1. Melt butter over low heat in a heavy-bottomed saucepan or stockpot. Add
onion, celery, ginger, and garlic and cook, covered, until vegetables have
wilted, about 20 minutes.

2. Add chicken stock and bring to a boil.

3. Remove solids and place in a food processor or blender with chopped
cilantro. Process until smooth, gradually adding heavy cream.

4. Return puree to soup and cook, uncovered, over very low heat for 30 minutes,
stirring frequently. Be very careful not to let it boil.

– – – – – – – – – – – – – – – – – –

NOTES : 6-7 Cups. “This soup is a wonderful way to introduce the distinctive
flavor of cilantro. Serve in the spring with grilled swordfish or chicken.
Use fresh cilantro only.”

CUCUMBER SOUP WITH PISTOU

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Olive oil
1 Leek (white part plus 1 inch — of green) chopped
1 Stalk celery with leaves — chopped
1 pound Cucumbers, peeled, halved — seeded, and chopped
2 teaspoons Lemon juice
4 cups Chicken stock
Pistou:
2 Cloves garlic — finely minced
1/4 cup Minced fresh basil
4 teaspoons Finely chopped walnuts
2 teaspoons Parmesan cheese
4 teaspoons Olive oil
1/2 medium Sized tomato, peeled — seeded, and chopped

To prepare the soup: In a medium-size saucepan, heat oil over low heat. Add
leeks and celery and cook until vegetables are soft, about 10 minutes,
stirring
occasionally. Add cucumbers, lemon juice and stock.
Bring to a boil over medium heat. Reduce heat to low and simmer for 20
minutes,
or until cucumbers are tender. Cool slightly. To prepare Pistou: With a
mortar
and pestle, mash together garlic, basil and walnuts to a paste. (you can also
use a bowl with a wooden spoon). Work in a little cheese and oil and
one-third
of the tomato. Keep adding cheese, oil and tomato. The mixture will not be a
true emulsion but a barely fluid paste.

Transfer cucumber mixture to a food processor or blender and puree, in
batches,
until smooth. Ladle soup into serving bowl. Pass the pistou. Allow 1
tablespoon
of pistou per serving to be placed in the center of the bowl, then swirl into
soup.

Title: Peanut Butter and Jelly Cake
Categories: Cakes
Yield: 8 servings

2 1/2 c Flour, all-purpose 1/3 c Peanut butter
2/3 c Sugar 1 1/4 c Milk
4 ts Baking powder 3 Eggs
1/2 ts Salt 1 ts Vanilla extract
1 c Sugar, brown 1/4 c Peanut butter (layer)
1/3 c Shortening 1/2 c Jelly, red (layer)

——————————FLUFFY FROSTING——————————
3/4 c Sugar 1/4 ts Salt
1/4 c Corn syrup, light 1/4 ts Cream of tartar
2 tb Water 1 ts Vanilla extract
2 Egg whites

Sift together into mixing bowl flour, sugar, baking powder, and salt. Add
brown sugar, shortening, peanut butter and milk. Beat 1 1/2 minutes. (With
electric mixer, blend at lowest speed, then beat at a low speed. Or beat
225 strokes with a spoon.) Add eggs and vanilla. Beat 1 1/2 minutes. Turn
into two 9-inch round layer pans, well greased and lightly floured on the
bottoms. Bake at 375 degrees for 30 to 35 minutes until cake springs back
when touched lightly in center. Cool. Place one layer, top-side down, on
serving plate. Spread with peanut butter then with jelly. Top with second
layer; frost.

FLUFFY FROSTING: Combine in top of double boiler sugar, corn syrup, water,
egg whites, salt and cream of tartar. cook over rapidly boiling water,
beating with electric mixer or rotary beater until mixture stands in peaks.
Remove from heat. Add vanilla; beat unitl frosting holds deep swirls.

—–

CL WHIPPED CREAM

Recipe By : COOKING LIVE SHOW #CL8785
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups heavy whipping cream
1 teaspoon vanilla extract
1 tablespoon granulated sugar

In a bowl combine the cream, vanilla extract, and sugar. Whip until
soft
peaks form. The cream should have a satiny appearance. It should not
be
grainy.

Yield: About 3 cup

– – – – – – – – – – – – – – – – – –

Date: Thu, 07 Oct 93 15:48:26 PDT
From: Barbara Zimmerman

From _The New McDougall Cookbook_ by John and Mary McDougall.

Oatmeal Bran cookies

1 cup WW flour
2 cups rolled oats
1/4 cup oat bran
1/4 cup wheat bran
1/4 cup soy flour
1 T baking powder
1 t baking soda
2 ts ground cinnamon
3/4 C honey
1/2 cup frozen apple juice
concentrate, thawed
1/2 C unsweetened pineapple juice
1/2 C raisins
1/2 C chopped dates
2 ts vanilla extract

Preheat oven to 350 degrees.
Mix the dry ingredients together. Mix the wet ingredients tog. Add dry
ingredients to the wet and mix thoroughly. Drop by tablespoonsful onto
nonstick baking sheet. Bake for 15 to 20 minutes or until golden brown.,

Title: Grill-Side Garden Salad
Categories: Salads
Yield: 6 servings

2 md Tomatoes, seeded and chopped
1 md Zucchini, diced
1 c Frozen whole kernel corn,
-thawed
1 sm Ripe avacado, peeled, seeded
-and coarsely chopped
1/3 c Thinly sliced green onions
-with tops
1/3 c Pace Picante Sauce
2 tb Vegetable oil
2 tb Chopped fresh cilantro or
-parsley
1 tb Lemon or lime juice
3/4 ts Garlic salt
1/4 ts Ground cumin

Combine tomatoes, zucchini, corn, avacado and green onions in large
bowl. Combine remaining ingredients; mix well. Pour over vegetable
mixture; mix gently. Chill 3-4 hours, occasionally stirring gently.
Stir gently and serve chilled or at room temperature with additional
Pace Picante Sauce.

Makes about 4 cups salad.

NOTE: One cup cooked fresh corn kernels or one can (8.75 oz) whole
kernel corn, drained, may be substituted for frozen corn.

MMMMM

Benihana Hibachi Steak

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Japanese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–KAREN THACKERAY NSTM54B—–
20 ounces Sirloin steaks; bone — 5oz ea

4 teaspoons Soybean oil 8 large Mushrooms —
slice thick 4 dashes Salt — opt 4 dashes
Pepper — opt
Broil steak until rare (do not broil too much). Heat nonstick skillet (if
using electric skillet, set at 350~) and add oil to heated skillet. Place
steak cubes in skillet with mushrooms and cook until done to taste. Season
with salt and pepper if desired and serve hot. Serving suggestions: Dip
steak in Benihana Magic Mustard Sauce. Source: Benihana Restaurants

– – – – – – – – – – – – – – – – – –

HUNGARIAN POTATO AND EGG CASSEROLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Vegetables
Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Potatoes (approx. 2 lbs)
1 Onion, chopped
2 tb Oil
1 c Sour cream
1 1/2 ts Salt
1/4 ts Pepper
2 Eggs, boiled sliced
2 tb Dry bread crumbs
Paprika

Heat 1 inch salted water (1/2 ts salt to 1 cup water) to boiling. Add
potatoes. Heat to boiling. Reduce heat. Cover and cook until tender.
Drain and cool slightly. Cook onion in oil until tender. Mix onion, oil,
sour cream, salt and pepper. Peel potatoes and cut into 1/4 inch slices.
Gently mix potatoes and sour cream mixture. Arange half the potatoes in
greased 10x6x1 1/2 inch baking dish or 1 1/2 quart casserole. Arrange eggs
on top and add remaining potatoes. Sprinkle with bread crumbs and paprika.
Bake, uncovered, at 325 degrees until light brown, 30 to 40 minutes.
Garnish with snipped parsley if desired.

– – – – – – – – – – – – – – – – – –

Title: Granny’s Broth (Cawl Mamgu) Welsh
Categories: Soups
Servings: 4

2 lb Best end of neck Welsh lamb 1 ea Small swede (Turnip)
1/2 lb Carrots 1 lb Potatoes
2 ea Large leeks 1 oz Parsley
1/2 oz Flour 1 x Salt and pepper

Put the meat into the saucepan, cover with cold water, add salt and pepper,
bring slowly to the boil and skin carefully. (This can be done the night
before and the fat allowed to set on the surface. This makes it easier to
skim off.)

Then add the carrots (cut in half), the swede (sliced) and the white of the
leeks, and simmer gently for 2 – 2 1/2 hours.
Add the potatoes (cut in four) and continue to simmer for another 30
minutes.

When the potatoes are almost cooked, thicken with flour and a little water.

Lastly, add the green of the leeks and parsley (chopped) and simmer for
further 10 minutes and serve in basins while hot.

Cawl was the dish most commonly served for dinner on the farm during the
winter months in th ecounties of South and West Wales.

The broth itself would be served in basins or bowls, with bread, and the
meat and vegetables served as a second course.

Croeso Cymreig

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