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TitleIndian Cookbook
File Size634.2 KB
Total Pages42
Document Text Contents
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Click Here to Go to Recipes

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Savor our FREE Indian Recipes Cookbook!

You're welcome to use and print this book - as you like -
for personal, non-commercial, purposes.

Share the book or favorite recipes with family and friends
via email or by making printed copies for them. ENJOY!

This Cookbook is an international cultural collaboration from
Farewell The and

"Farewell The Winterline"
FREE bi-monthly Email Newsletter

Personal Stories & Recollections from people who've lived or are living in India &
Pakistan, along with readers' recipes, thoughtful articles, resources for those interested in

writing their own autobiographies, and more.

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Living in the ancient cultures of the Indian subcontinent, one walks in the footsteps of
great saints and world conquerors...

Stanley Brush, a marvelous story-teller, weaves the historical & cultural context into the
fabric of his tale. His unusual upbringing in India is described in an engaging, conversational
style sparked with a twist of wry wit.

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Copyright© 2002 by e− and Chipkali Creations, All Rights Reserved.
e− is a Division of VJJE Publishing Co. 9121 Riverside Road Clay, NY 13041

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Page 21

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Green Moong Dhal

2/3 cup green moong dhal

1 onion, chopped

1 tsp. minced ginger

4 large garlic cloves minced fine

2 large tomatoes, sliced

1 tsp. cumin powder

1 tsp. coriander powder

1 tsp. garam masala powder (optional)

1 tsp. turmeric powder

2 tsp. salt or to taste

Pre.cook the lentils using three cups of water. Heat oil in
a saucepan and fry the cumin seeds for a minute. Add the
chopped onions, minced ginger, minced garlic, cumin,
coriander and garam masala powders, as well as sliced
tomatoes and cook, stirring constantly, for ten minutes on
medium low heat.

Stir in lentils with another three cups of water and
turmeric powder, heat till the mixture starts boiling,
season with salt and remove from heat.

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Page 22

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Green Beans


1 lb. fresh green beans

4 tablespoons vegetable oil

1 tablespoon black mustard seed

4 cloves garlic, peeled and finely chopped

1 hot red dried chile, crushed

1 teaspoon salt

1/2 teaspoon granulated sugar

Black pepper to taste

Trim the beans and cut into 1.inch lengths. Blanch
by dropping them into a pot of boiling water and
boiling rapidly for 3 to 4 minutes. Drain in a
collander, rinse under cold running water and set
aside. Heat the oil in a large frying pan over
medium heat. When hot, add mustard seeds. As
soon as they begin to pop, add garlic and stir until
lightly brown.

Add crushed red chile and stir for a few seconds.
Add green beans, salt and sugar. Stir to mix. Turn
heat to medium/low. Stir and cook the beans for 7 to
8 minutes until they have absorbed the spiced
flavors. Add black pepper, mix and serve.

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Chapter 6 - Farewell the Winterline

A loaded mule train and driver on
the Chukkar road. The bells around the
mules´ necks made a distinctive musical
sound along with the crunching of their
hooves on the gravel surface. (1953)

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Page 41

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Tomato Chutney

(Tamatar Chutney)

1/4 cup vegetable oil

1/2 teaspoon cumin seeds

6 to 8 cloves garlic, coarsely chopped

4 to 6 green chiles, halved and seeded

1 lb. ripe tomatoes, coarsely chopped

1 teaspoon paprika

Cayenne pepper, to taste

Salt, to taste

Heat the oil in a skillet over high heat. Add the cumin
seeds and fry for 10 seconds. Add the garlic and halved
chiles and cook for 1 minute. Add the remaining
ingredients and stir to combine.

Reduce the heat and simmer uncovered for 1 hour,
stirring occasionally, until the tomatoes are reduced to a
thick paste and the oil has separated. Cool and serve at
room temperature. Will keep covered and refrigerated for
1 week, and frozen for several months.
Makes about 1 cup.

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Page 42

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Yogurt Mint Drink


Mix together:

1 quart milk

1 quart plain yogurt

to cup sugar, or a combination of sugar and honey

4 teaspoons vanilla

Immerse into lassi: 6 to 8 fresh mint stalks
(bruise leaves and tie ends of stalks together)
or 2 to 3 tablespoons dried mint in a teaball
or cheesecloth. Let stand in refrigerator at
least 5 hours to allow the mint to flavor the
lassi. Remove mint before serving.
Makes 2 quarts.

< Prev Back to Table of Contents >

The air in our house was sodden,
the walls bulging with moisture

as the monsoon rains fell.

"The eensy, weensy spider
went up the water spout..."

Water twisted in heavy ropes from drainpipes
and arched from the roof corners,

water so thick I couldn´t see
across the verandah.

"Down came the rain
and washed the spider out..."

We all took cover -
spiders, mosquitos, scorpions, us.

Mother told us to shake out our shoes
before putting them on,

to reach for cups
by their handles, not the rims.

Check everything:
pockets, coatsleeves, between the sheets.

And we were sentenced to the living room floor
with scissors and crayons
to make paperdoll families

from pictures in the Sears & Roebuck catalog.

"Out came the sun
and dried up all the rain..."

When the sky cleared
we began to emerge, like earthworms
flooded to the surface of the ground,

sent off to school again
armed with vials of salt

to loosen leeches from our ankles.

"The eensy, weensy spider
went up the spout again."

Sunlight knifed between the trees in the woods,
cut across our path

searching out furtive remnants of water.
Through my classroom window

I watched a fiery drop slide down a thread
in the huge new spiderweb anchored

between the sill and the eaves,
splintering my view of the courtyard

into sharp geometric fragments.

Victoria C. Brush
...remembering Landour and Eastwood

House as a kindergartener in 1956

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