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FareShare Gazette Recipes -- November 2005 - I's


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Recipes Included On This Page

Idlis (Puff Cakes with Chutney)
Indian Ice Cream with Pistachios: Pista Kulfi

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                    * Exported from MasterCook *

                   Idlis (Puff Cakes with Chutney)

Recipe By : Street Food by Clare Ferguson; 1999
Serving Size : 4 Preparation Time :0:00
Categories : Volume 8-11 Nov 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups semolina
1 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 cup plain yogurt
1 teaspoon black mustard seeds
2 tablespoons canned coconut cream
Vegetable oil -- for greasing
**Coconut Chutney**
7 ounces fresh coconut -- in chunks
1 green chili -- chopped
3 garlic cloves -- chopped
1 piece fresh ginger -- sliced (1 inch)
1/2 teaspoon salt
12 green cardamom pods -- black seeds only
1 cup canned thick coconut milk
1 teaspoon corn oil
2 tablespoons yellow split peas -- (channa dhaal)*
1/4 teaspoon black gram -- (urid dhaal
or black lentils)*
1/4 teaspoon black mustard seeds
1/4 teaspoon dried chili -- crushed
4 fresh curry leaves -- (optional)*
1 pinch asafoetida

* sold in health food and Asian stores.

To make the coconut chutney, peel the brown skin off the coconut with a
vegetable peeler. Put the coconut, chili, garlic, ginger, salt and cardamom
seeds in a food processor and blend until fine. Add the coconut milk and
blend again.

Heat the oil in a skillet. Add the two dhaals, mustard seeds, chili, curry
leaves (if using) and asafoetida. Stir until the seeds pop and the mixture
smells aromatic.

Stir into the coconut mixture and serve.

To make the idlis, put the semolina, salt, baking soda, baking powder and
yogurt in a bowl. Beat well, then let the mixture rest for 30 minutes. Stir
in the mustard seeds, coconut cream (from the unstirred top of the can) and
4 to 6 tablespoons of water.

Oil 20 idli molds or large muffin pans. Put 1 1/2 tablespoons of batter
into each one. Steam for 10 minutes - no longer or they may overcook,
discolor and spoil in flavor. Serve warm or cool with the coconut chutney
and a sweet or savory yogurt lassi.

Makes 20; serves 4.

Author's note: Idlis are a passion with Indians, especially in the
vegetarian south. Eaten for breakfast or as snacks from street stalls, they
are usually made with fermented ground rice and can be difficult for
Westerners to make at home. This recipe, created by Linley Scott, uses
semolina instead and is easy to make, pale, pretty and delicious when
accompanied by a spicy coconut chutney. Idlis look like little flying
saucers and can be made at home using the tiered metal Idli "trees" sold in
Asian hardware stores or in oiled cups or small heatproof bowls.

From Street Food by Clare Ferguson; Ryland Peters & Small pub.; 1999.
ISBN 0-7370-0030-9

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie in response to a request;
13 November 2005.

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Per Serving (excluding unknown items): 249 Calories; 21g Fat (73.7% calories from 
fat); 4g Protein; 13g Carbohydrate; 5g Dietary Fiber; 8mg Cholesterol; 983mg 
Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 4 Fat; 0 Other 


                  * Exported from MasterCook *

           Indian Ice Cream with Pistachios: Pista Kulfi

Recipe By : Recipe courtesy Neelam Batra
Serving Size :   Preparation Time :0:00
Categories : Volume 8-11 Nov 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 gallon whole milk
1/4 cup sugar -- or to taste
1/2 teaspoon ground green cardamom seeds
1/4 cup ground pistachios
1 drop green food coloring -- optional (1 to 2)
1/4 cup blanched pistachios -- coarsely chopped

True rabdi is simply milk that has been brought to a boil and then simmered
until most of the water evaporates, and it is thick and creamy. Mixed with
sugar, nuts such as almonds and pistachios, and flavorings, rabdi is a
dessert in itself. It is also used to make other Indian desserts. Rabdi is
incredible when served as a sauce over grilled, stewed or poached fruits ?
try it with pineapples, apples, pears, mangos, peaches, and nectarines.
When frozen, it transforms into Kulfi (Indian ice cream.) To make flavored
kulfi, start with the recipe for Traditional Thickened Milk Pudding, which
is more time-consuming but more authentic, then choose any of the following
flavors. Freeze as directed in Quick and Easy Indian Ice Cream. This green-
tinted kulfi is one of the most popular. The ground pistachios add to the
overall taste and the chopped ones, a delicate punch.

To make the pudding: Place the milk in a large, heavy wok or skillet and
bring to a boil over high heat. Continue to boil, stirring, 2 to 3 minutes.
Reduce the heat to medium-low and simmer, stirring and scraping the bottom
and sides of the wok often, until the milk is reduced by at least 3/4,
about 45 minutes. You should be left with about 2 cups of condensed milk.
(It should have a few lumps.)

Mix in the sugar, cardamom seeds, ground pistachios and food coloring, if
using; cook, stirring, until the sugar melts and thins down the pudding,
then the pudding thickens again, 5 to 7 minutes.

Transfer to traditional kulfi molds or disposable 5 1/2-ounce plastic
soufflé cups. Cover and place in the freezer until completely frozen, at
least 4 hours.

To serve, dip each mold in hot water about 10 seconds, run a knife around
the inside of the mold and transfer immediately to a dessert plate. Serve
whole or cut into smaller pieces, garnish with chopped pistachios and

Contributed to the FareShare Gazette by Robin in response to a request;
23 November 2005.

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