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RECIPE EXCHANGE

Are any of you superb cooks or food connoisseurs? We're hoping our readers enjoy great food as much as we do. After all, don't each of us crave Indian & Pakistani cuisine from time to time?

PLEASE share your favorite dishes with us, especially if the ingredients are generally available and the recipes easy to make!

My mother "improvises" often in cooking....and rarely follows recipes. Here she shares her basic approach to making curries.

Her suggestion for curry flavoring is to use PATAK's brand "Mild Curry Paste" or their "Tandoori Paste" for those types of dishes. I like to use RAJAH brand "Hot Madras Curry Powder" (a dry spice mix).....which is not really "hot," but just wonderfully flavorful!

Anda (Egg) Curry
from Beverly Brush

Ingredients:

• 2 T. olive oil or ghee
• 1 large onion, chopped coarsely
• 2 cloves of garlic or equivalent
• 12-15 cherry tomatoes
• 3 T. curry powder/paste of choice
• 6-9 cooled hard boiled eggs, sliced length-wise
  in half or quarters with the yolks (much prettier)

Saute onion in olive oil until translucent & brown. Add the garlic, stir for a few moments. Add the curry powder/paste and cook for a minute or so (don't burn), until the flavors are heightened. Add the tomatoes. Stir until juicy. Now add water to make enough sauce, so when the sliced hard-boiled eggs are put in they will be just covered. Stir the eggs in the curried sauce, until they start to turn a golden turmeric color.

Mom suggests letting the anda curry cool down, before refrigerating it overnight. This allows the flavors & color to permeate the eggs and meld deliciously. The next day, reheat, and serve over hot rice or with warmed pita breads (used as a "Naan" substitute).

Such a TREAT!

This quick, savory recipe was hand-written on a scrap of notepaper by my longtime friend, Sunita. She's a generous hostess, wonderful mother, devoted daughter, world traveller, accomplished accountant, and fun-loving person...quite remarkable, all in all.

Fresh Cilantro Chatni (Chinese Coriander Chutney)
from Sunita Bouri

Ingredients:

• 1 bunch fresh cilantro, washed
• 1.5" piece of fresh ginger root
• 4 T. lemon juice (or more to taste)
• 5-6 little hot green peppers (less for the timid)
• 2-3 cloves of garlic
• 1 medium onion
• salt, to taste

Put in blender, adding cilantro a bit at a time, whirl until fairly smooth. Adjust lemon juice and salt to taste. Store in refrigerator or it can also be frozen. However, it never lasts long in our house as it's totally delicious!

You can email Sunita at sbouri@earthlink.net