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INDIAN CHICKEN CURRY COCA-COLA
Yield: 6

2 1/2 lb Chicken breasts or a For experienced palates)
Chicken, cut-up 1/3 c Raisins
Water 1 c Chicken broth
Salt 1/2 c COCA-COLA
Celery tops 3 1/2 tb Flour
3 tb Butter or margarine 1 c Coffee cream or undiluted
1 Tart apple, peeled Evaporated milk
And diced 1 ts Salt
1 md Onion, thinly sliced 1/8 ts White pepper
1 tb Curry powder (or more Rice, cooked and hot

Rinse the chicken pieces. In a pot of boiling salted water, cook the
chicken with a few celery tops. Cover and simmer about 1 hour or until
fork-tender. Drain and strain the broth; reserve. Bone the chicken and cut
it into 1/2-inch pieces to measure about 2-1/2 cups.

In a skillet, melt the butter/margarine. Add the apple, onion, and curry
powder and saute for 5 minutes, blending well. Stir in the raisins, 1 cup
of the reserved chicken broth, and the Coca-Cola.

In a bowl, mix flour with the coffee cream/evaporated milk, stirring until
smooth. Add with salt and white pepper to the onion/apple mixture. Stir
and cook over low heat until thick and creamy. Taste for seasoning. Add the
chicken and turn into a covered container to chill overnight.

Reheat in the top of a double boiler over hot water and serve on cooked
rice with a selection of condiments (See NOTE below).

NOTE: Provide a sampling of the following condiments for
sprinkling on top of each serving: grated coconut,
chopped peanuts, chopped raw onions, raisins, sweet
pickle relish, chutney, chow chow, and/or lime wedges.
Recipe: "International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981



7

ADAI(SAVORY INDIAN PANCAKES)
Yield: 1 Servings

1 c Mixture of dhals*
2 c Long grained rice
Salt to taste.

*(use any combination of tur dhal, chana dal or even split yellow
peas)

Wash and rinse the dhals and rice thoroughly. When the rinse water
runs clear, soak the dhals and rice together in a bowl with fresh
water for a couple of hours. Drain the dhal-rice mixture and grind
into a somewhat coarse mixture in a blender using water when
necessary. Empty the batter into a bowl, add some salt and let it
rest for at least an hour. You could also let it ferment overnight if
you like a sourdough tang in your pancakes.

To make the pancakes, heat a non-stick/well-seasoned cast iron
skillet on a moderate stove. If a few drops of water bounce off the
pan, the pan is hot enough and you can proceed to make the pancakes.

Drop a ladleful of the pre-prepared batter in the center of the pan
and with the back of the ladle, swirl the batter from inside to
outside to form a thin round pancake. Wait till the top looks dry,
wait another minute if you like them crisp and flip to cook the other
side. Remove onto a plate and eat immediately with a nice coriander
chutney. (Continue preparing pancakes in the same way, till you run
out of batter and/or chutney. The batter will also keep in the fridge
for almost a week and you can prepare the pancakes when the mood
strikes you.)

Variation: Can add finely chopped onions/jalapenos/spinach/ginger/a
few cumin seeds, anything you fancy, to the batter before making the
pancakes. You will however not be able to make neat circular
pancakes. Instead, you will end up with (tasty) irregular shaped ones.




703

CARROT CAKE WITH AN INDIAN FLAVOR
Yield: 6 Servings

1 1/2 ts Vegetable oil
1 c Unbleached white flour
-- plus extra for dusting
1 ts Baking soda
1/4 ts Salt
2 lg Eggs
1/4 ts Ground cardamom seeds
1 c Granulated sugar
1/4 c Softened clarified butter
-- (ghee)
1 1/2 c Grated carrots
-- firmly packed
2 tb Chopped pistachios
2 tb Chopped blanched almonds
2 tb Raisins
Edible silver foil (opt.)

"A characteristic sweet of southern India is carrot halvah, a rich,
sweet reduction of carrots and spices that is almost fudgelike in
consistency. This cake falls somewhere between this traditional treat
and the popular American carrot cake. It has a dense texture and the
unexpected flavor of cardamom, yet doesn't require the tedious
cooking and stirring of a halvah.

"Special Indian dishes are often decorated with silver foil -- a
microscopic thin sheet of edible, flavorless real silver, available in
Indian groceries. We have cut edible foil into decorative shapes -- a
tedious business that must be done in a completely draftless room --
but more manageable solid toppings are customary.

"Serve this nontraditional ending to your Indian meal with coffee
that has been brewed with a few cardamom seeds."

Rub a round cake pan that is 9 inches in diameter and 1-1/2 inches in
height with the vegetable oil and then dust it very lightly with
flour. Preheat the oven to
350 F.

Sift 1 cup flour with the baking soda and salt.

Beat the eggs well in a large bowl. Add the cardamom, sugar, and
clarified butter. Keep beating until all the ingredients are
thoroughly mixed.

Add the sifted flour mixture to the ingredients in the large bowl and
fold it in gently with a spatula. Add the carrots, pistachios,
almonds, and raisins. Fold them in gently as well.

Turn the cake batter into the oiled and floured cake pan and bake for
35 to 45 minutes, or until a toothpick inserted in the center comes
out clean and the top is golden red. Decorate top with edible silver
foil.

*



4504

PANEER & CHANNA (INDIAN CHEESE)
Yield: 6 Servings

1 1/2 qt Milk, whole
1 1/2 c Cultured buttermilk

Pour milk into a heavy 4-quart saucepan. Bring to a boil over
medium-high heat, stirring occasionally.

Reduce heat to medium and stir in buttermilk.

When the curds form a mass (you'll see a clear, pale-yellow whey
surrounding the curds), remove pan from heat, Let stand, partially
covered, for 10 minutes.

Line a colander with a double layer of dampened cheesecloth. Set the
colander in the sink or in a bowl if you wish to save the whey (see
note).

Gently pour the curds and whey into the cheesecloth.

Gather together the corners of the cloth, give one or two twists, and
tie with a kitchen twine.

Hang the cheesecloth bag over the faucet and let the cheese drain for
1 hour, or until it is as thick as yogurt (this is channa).

If the weather is warm, leave the cheesecloth bag in the colander,
set the colander on a plate to catch the drippings, and refrigerate
until the cheese has thickened.

Unwrap the channa and use immediately, or cover and store in the
refrigerator for up to 4 days.

Yields approximately 10 ounces.

Note: Save the whey for making your next batch of paneer, use it for
cooking lentils or pilafs, or add it to soups.

Paneer cheese: Snugly wrap cheesecloth around the channa to form a
"cake." Place on a cookie sheet, place another cookie sheet on top
and add weights (for example, 2 or 3 large cans of tomatoes, 2 or 3
bricks, a large pitcher of water). Let the cheese sit for 2 to
4 hours.

Use immediately, or cover and refrigerate for up to 5 days.

Yields 8 ounces (1 cup).

PER OUNCE (channa): 75 calories, 5 g protein, 0 g carbohydrate, 6 g
fat (4 g saturated), cholesterol and sodium content is not available,
0 g fiber.

PER OUNCE (paneer): 100 calories, 7 g protein, 2 g carbohydrate, 7 g
fat (5 g saturated), cholesterol and sodium content is not available,
0 g fiber.

From an article by Lax Hiremath in the San Francisco Chronicle,
9/1/93.



5936

CHICKEN CURRY NORTH INDIAN STYLE
Yield: 1 Servings

1 lb Chicken - drumsticks, thighs
Breast piece
1 sm Carton Plain Yogurt
2 md Onions very finely chopped
4 tb Vegetable oil
2 Cloves
1/2 ts Mustard Powder
2 Pods Cardamom
1/2 ts Cumin powder
1 ts Garam Masala
1 ts Chilli Powder
1/2 Inch Ginger
4 Pods Garlic
1/3 ts Coriander Seeds
To taste Salt
1/2 ts Freshly ground pepper

1. Remove fat from the chicken. Salt and pepper the chicken.
Sprinkle with chili powder. Add yogurt and mix well till the
chicken is covered liberally with yogurt. Use your hands. Set
aside for 1 hour before cooking. If kept in the refrigerator, set
aside for at least 4 hours. 2. Heat oil in a large heavy pan. When
oil is hot, add mustard seeds if using mustard seeds. Add cloves,
cardamom, and coriander seeds. Fry for 30 seconds. 3. Add the onion
and fry for two minutes till onion beings to turn. Lower heat to
medium. 4. Add the ginger garlic paste and fry for 4 - 6 minutes. 5.
Add mustard powder if using powder, add garam masala, add cumin
powder. 6. Brush excess yogurt off the chicken and put in a large
pot. Add ingredients from frying pan. Cook uncovered over high heat
for 4 minutes. 7. Reduce heat to low and cover. Cook for 25 minutes
or till the chicken is tender, stirring every 5 minutes. 8. Important
note: When chicken is cooked with a cover on the pot, it releases
water that becomes a part of the sauce. If after 10 minutes, there
isn't enough sauce in the pot, add 1/4 cup water. Conversely if
there is too much liquid in the pot, cook uncovered till the liquid
evaporates.

Variations There are several variations to the above recipe:

1. Leave out the yogurt. Add 1/4 cup of water just before turning the
heat to low and covering the pot. 2. Boil two potatoes for 10 minutes
before slicing them thinly. Add potatoes into the pot when you start
cooking the chicken. 3. This variation is usually called "Malai
Chicken" or literally "creamy" chicken. Leave out the yogurt. When
the chicken is 3/4 done, add one small can of tomato paste. Just
before removing a small carton of whipping cream and cook for a few
minutes.




8362

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