Holiday Indian Salad Recipes

In a large frying pan over medium heat, cook and stir beef until brown and crumbly. Add onion, garlic, curry, salt, ginger, sugar, and cayenne; cook, stirring, until onion is limp. Stir in peas and cook 1 minute. Drain off and discard any fat. Let filling... - 45.0516

GETTING READY 1. Peel mangoes and discard pits. 2. Cut the mango into 1/4-inch dice. MAKING 3. In a bowl, fold in mangoes with tomatoes, onion, and jalapeno. 4. In a separate bowl, blend yogurt and garam masala. 5. Mix fruits with the mango mixture. 6.... - 46.074

MAKING 1. In a mixing bowl, toss together lime juice, coarsely grated apple. 2. Add garlic, ginger, and pineapple; toss well to combine. 3. Strain the mixture through a fine strainer. 4. Drain and discard excess liquid. 5. Return the fruit to the bowl. 6.... - 46.8146

GETTING READY 1. Preheat the oven to 350° F. 2. In a medium-size bowl, toss bananas in lime juice. 3. Add yogurt, 2 tablespoons of the mint, and salt; fold with a rubber spatula to mix. MAKING 4. In a small baking pan, spread coconut and bake for 2 -3... - 46.5361

Mix the above ingredients and let the vermicelli marinate for a few hours before consuming - 35.3379

GETTING READY 1. In a large pan, bring 1-1/2 quart of water to a boil and add one teaspoon salt water to the pan 2. Add the lobster tails to the pan and bring to the boil. Simmer this on low for 7 minutes if the lobster tails are frozen and for five minutes... - 46.829

GETTING READY 1) Beat egg yolks. MAKING 2) Pour milk in a saucepan and sprinkle gelatin over it. Add chicken bouillon cubes and beaten egg yolks. Mix well. 3) Place mixture over low flame. Stir constantly for nearly 5 minutes or until the gelatin and... - 46.347

1. Slash the chicken flesh at intervals with a sharp knife. Place in a bowl. 2. Mix the lime or honey, lemon juice yogurt, seasoning and half the mint. 3. Spoon the marinade over the chicken and leave to marinate for 30 minutes. Line the grill pan with foil... - 30.7672

Wash and dry lamb. With a sharp pointed knife, make small cuts in lamb and insert garlic slices into them. Mix all remaining ingredients and rub into lamb. Allow to marinate overnight in refrigerator. Bring back to room temperature and roast in an oven at... - 43.8759

MAKING 1. In a frying pan, heat butter, 1 tablespoon of the oil, add shallots, garlic to the pan. Cook for about 2 minutes. 2. Using a pair of scissors, cut the chicken diagonally into thin slices. Add to the pan and stir-fry for 2 minutes until sealed. 3.... - 44.6758

If the duck was frozen, defrost completely well ahead of time. It must be at room temperature before you cook it. Pat it dry (otherwise it will not brown well). Prick the skin with a fork to allow the lining of fat to ooze out as it melts. Mince the liver,... - 44.3521

In large heavy saucepan, blend sugar, cornstarch and salt; whisk in milk and light cream. Bring to simmer over medium heat, stirring constantly; cook, stirring constantly, for 2 minutes or until slightly thickened. Reduce heat to low. In bowl, beat eggs with... - 45.3976

Place the ginger in the container of electric blender along with 3 tablespoons water. Blend until smooth. Heat the oil in a 10-12-inch skillet over medium flame. When hot, put in mustard seeds. As soon as they begin to pop (10 to 15 seconds), add the... - 44.8235

Preheat the broiler. Heat 3 tablespoons of oil in an 8-10-inch skillet over a medium flame, put in the fennel seeds, and fry, stirring, for about 5 seconds. Add onions and ginger, and continue to cook, stirring, for 5 to 8 minutes, or until onions are a... - 44.8728

MAKING 1. In a screw-top jar, put together all ingredients; cover and shake vigorously to combine. FINALISING 2. Refrigerate jar until dressing is thoroughly chilled. SERVING 3. Shake and use for salads. - 36.299

GETTING READY 1. Wash and dry chicken. 2. Preheat oven to 325 degrees. MAKING 3. Broil the chicken for 10 minutes till its skin is crisp and brown. 4. In a roasting pan place the chicken. Add celery, herbs, carrots, cloves, garlic and kohlrabi. 5. Bake for... - 45.6757

For open-faced smoked sturgeon and smoked beef sandwiches, cut 8 thin slices of the stone-ground brown bread. Trim the crusts, butter evenly with sweet butter, cut into thirds, and lay thin slices of sturgeon on 12 of these fingers and beef on the... - 45.4546