9:11 AM 3/22/98
rfc f-t

 Title: Chicken Dopiazza (Indian Chicken Curry)
 Categories: Indian, Curries, Chicken,
      Yield: 1 servings

  1 1/2 lb Chicken meat
      2 md Onions, thinly sliced
      2 tb Peanut oil
    1/4 ts Garlic powder
      1 tb Coriander seeds
      1 tb Ground cumin
    1/2 ts Ground turmeric
      1 ts Ground ginger
      1 tb Chili powder
      1 ts Black pepper
    1/2 ts Salt
      1 cn Tomatoes (undrained)

  Partially cook chicken, Cut in large bite size pieces.

  Fry onions in oil in a large pan until they are golden brown.

  Mix the garlic with the spices and a little pepper. Add the spice
  mixture to the pan, fry spices with onions for 1 minute.

  Add chicken and stir together for 1 minute.

  Add tomatoes, break up solid tomatoes with fork to small size pieces.

  Pour sufficient water in pan to cover the meat.  Bring to boil, cover
  and slowly simmer for 45 minutes then uncover and cook slowly for 60
  minutes or until meat is fork tender  Stir occasionally to prevent
  sticking.

  Serves 4

  Serve with      Turmeric Rice   or Regular Rice ==
  Courtesy of Dale & Gail Shipp, Columbia Md. ==



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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Bhindi (Okra) Curry
 Categories: Condiments, Indian, Side dish, Vegetables
      Yield: 1 batch

      1 ts Mustard seed
      1 ts Coriander seed
    1/2 ts Fenugreek seed
           -- slightly crushed
      1 ts Ground turmeric
      2 ts Ground cumin
      2 ts Paprika
    1/2 ts Heenj (asafoetida)
     12 oz Okra
      3 tb Mustard oil
      1 md Onion; chopped
      2    Garlic cloves; chopped
      2    Inch piece ginger; chopped
      4 oz Tomatoes
      1    Green pepper; chopped
      2    Chiles; chopped

  Wash the okra, top and tail, and cut into approximately 1/4" pieces
  (or leave whole after topping and tailing if preferred).

  Fry mustard, coriander and fenugreek seeds in mustard oil for 2-3
  minutes (cover the pan or the mustard seeds will leap out all over
  the kitchen!). Add garlic, onion and ginger; fry gently for about 10
  minutes more. Make the ground spices into a paste with a little
  water, add to the pan and fry for a further 10 minutes.

  Add okra, tomatoes, green pepper and chiles.  Cover and simmer very
  slowly until the okra is tender but not sloppy (about 15-20 minutes).

  Serves 3-4 as a main course, 5-6 as a side vegetable.

  From: Tony Walton - Sun UK - Watchmoor Customer Support Engineer in
  rec.food.recipes.  Formatted by Cathy Harned.

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Vindaloo Beef Curry
 Categories: Beef, Low-cal, Indian
      Yield: 2 servings

     10 oz Boneless beef round
      2 ts Light margarine
    1/2 c  Onion, chopped
      1    Garlic clove, minced
  1 1/2 ts White vinegar
    1/4 ts Ground turmeric
    1/8 ts Ea: cumin, ground ginger
    1/8 ts Ea: dry mustard, red pepper
    1/8 ts Ea: black pepper, salt
    3/4 c  Water
      2 tb Lemon juice
      1 c  Cooked white rice (hot)

  On rack in broiling pan, broil steak, turning once, until rare; cut
  into 1-inch cubes. In 1 qt saucepan, heat margarine until bubbly; add
  onion & garlic and saute until onion is translucent.
   Add vinegar & seasonings and stir to combine; add steak and cook,
  stirring frequently, for 3 inuts.
   Stir in water, cover pan, and let simmer, stirring occasionally,
  until meat is tender, about 1 hr.  Stir in lemon juice and serve over
  rice. Approx. calories: 365/serving

  From : Jr Byers

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