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| MEAT & FISH DISHES OF INDIA CONTINUED |
| C.) KABAB MASALA - (Ground Lamb Ke- bobs): |
| Kebobs are meat cooked on skewers. Ground beef may be sub- stituted for the lamb. These can be broiled in an oven, or they can be cooked over an indoor or outdoor grill. |
| 1 1/2 lbs. grnd. lamb; 3 cloves minced garlic; 1 tsp. fresh grated ginger; 1 green chili, minced; 1 med. onion, minced; 3 tbls. chopped fresh cilantro leaves; 1 tbl. plain yogurt; 1/2 tsp. grnd. tumeric; 1/2 tsp. grnd. cumin; 1 tbl. lemon juice; 1 tsp. salt; 1 tbl. melted butter: |
| SCHOOL BOYS OF INDIA |
| 1.) Combine all ingredients, except butter, in a large bowl. Using your hands, mix ingredients well until mixture is fairly stiff. Cover and let stand at room temp. for 30 mins. |
| 2.) Pre-heat broiler. Lightly grease 12 skewers with the melted butter. Wet hands slightly and shape small pieces of meat mixture into oplong shapes around skewers, making two ka- bobs on each skewer. 3.) Line the bottom of a broiler pan with aluminum foil. Place skewers across broiler pan, and place the pan in the oven about 6" from heat. Broil kebobs for about 5 mins., or until well browned. Turn skewers and broil kebobs for an additional 4 mins. 4.) Place skewers on a platter and serve with rice and potatoes and peas. Serves 4 - 6. |
| D.) MURG DAHL - (Yogurt Chicken): |
| 3 1/2 - 4 lbs. chicken pieces, skinned; 1 tsp. salt; 1 green chili, minced; 1 cup plain yogurt; 1/4 cup fresh cilantro, chopped; 1 tbl. fresh minced ginger; 3 - 4 cloves minced garlic; 1/2 stick butter, melted: |
| 1.) Prick chicken pieces all over with a fork and place in a large bowl. In a small bowl, combine salt, chili, yogurt, cilantro, ginger, and garlic, and mix well. Pour over chicken, cov- er, and refrigerate overnight. 2.) Pre-heat oven to 400 degrees. Pour half the melted butter into a roasting pan. Put chicken into pan and pour yogurt mixture on top. Place in middle of oven and roast for about 20 mins. Reduce heat to 350 degrees and continue roasting, basting frequently with the re- maining butter and pan juices, for about 30 mins., or until chicken is done. 3.) Remove chicken and place on a serving platter. Pour sauce over chicken and serve immediately with rice. Serves 4 -6. |
| E.) MUCHLI MASALA - (Spicy Fried Fish): |
| 2 lbs. white-fish fillets, fresh or frozen; 2 cloves minced garlic; 1 tsp. salt; 1 tsp. fresh ginger, minced; 1/2 tsp. grnd. tumeric; 1/2 tsp. black pepper; 1/4 tsp. cayenne pepper; 2 tsps. lemon juice; 1/4 cup vegetable oil for frying: |
| 1.) Rinse fish under cool running water and pat dry with paper towels. 2.) In a small bowl, combine garlic, salt, ginger, turmeric, and pepper with lemon juice. Stir to form a paste. Rub paste on both sides of fish fillets and let stand uncovered at room temp., for 20 mins. 3.) In a heavy skillet, heat oil over medium-high heat. Carefully add fish to skillet. Fry fish about 5 mins., or until bottom side is golden. With a spatula, turn fish and fry other side about 5 mins., or until golden. Place fish on platter and garnish with fresh cilantro and lemon wedges. Serves 4. |
| VEGETARIAN DISHES |
| A.) PULAO - (Spiced Rice): |
| 1/3 cup vegetable or peanut oil; 1/2 medium onion, sliced thin; 5 whole cloves; 1/2 stick cinnamon; 5 cardamon pods; 1/2 tsp. grnd. coriander; 1 cup long grain rice; 1/2 tsp. salt; 2 cups boiling water; 1 tbl. butter; 1/4 cup raisins; 2 tbls. slivered almonds: |
| 1.) In a heavy saucepan, heat oil over medium-high heat. Add onion and cook about 5 mins., or until onions are soft. 2.) Add cloves, cinnamon, cardamon, and coriander. Reduce heat to medium-low and cook for 1 min. Stir in rice and fry until rice has been well coated with oil. Add salt and boiling water and bring mixture to a boil over medium heat. 3.) When rice begins to boil, cover pan, reduce heat to very low, and cook rice for about 15 mins., or until all water is absorbed and rice is tender. Then heat butter in a small skil- let over medium-high heat. Add raisins and almonds and fry for 1 - 2 mins., or until rai- sins are plump and nuts are golden brown. 4.) Stir raisin-nut mixture into rice and serve immediately. (REMOVE THE WHOLE SPICES BEFORE SERVING). Serves 6 - 8. |