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SPINACH-CURRY(MV)        USENET Cookbook        SPINACH-CURRY(MV)
SPINACH AND CHEESE CURRY
     SPINACH-CURRY - Indian vegetarian spinach and cheese 
curry
     This is a dish I learned from an Indian lady, at 
a cooking
     class.  It's simple to make and has a beautifully 
subtle
     flavor.  As per true curries, it uses raw spices 
instead of
     some prepackaged curry powder.
INGREDIENTS (Serves 4 to 6)
     1 1/2 lbs fresh spinach
     1/2 lb    fresh ricotta cheese (see note)
     3         medium brown onions
     1 1/2 inches
               fresh ginger, chopped fine
     1         medium tomato
     1 1/2 tsp cummin seeds
     1/2 tsp   turmeric
     1/2 tsp   red chile powder (cayenne) (or more to 
taste)
     2         cloves
     pinch     nutmeg
     pinch     mace
     1 Tbsp    ghee (or use melted butter or oil)
               salt (to taste)
PROCEDURE
          (1)  Cook the spinach and chop it up.
          (2)  Cut the cheese into 3/4-inch cubes and 
deep fry a
               few pieces at a time in oil (a wok is 
good for
               this).
          (3)  Fry the chopped onions in the ghee.  
When almost
               brown, add the finely-chopped ginger. 
 Use a
               medium to high heat.
          (4)  When the onions are golden, reduce the 
heat and
               add the skinned and chopped tomato, then 
the
               spices and salt.
          (5)  Cover for a few minutes, then add the 
spinach and
               salt.
          (6)  Cover and simmer about 5 minutes to let 
spices
               penetrate.
          (7)  Add the cheese pieces, mix, and serve.
NOTES
     We eat this dish as a meal with rice, although 
you can use
     it as one dish along with others.
     The quantities given for the spinach and cheese 
are very
     flexible.  I never measure them, just putting in 
what seems
     right.  Experiment.  Similarly, it can be kept 
hot for a
     while with no loss in taste or texture.
     In North America, most Ricotta cheese is packed 
as a pot
     cheese. This recipe calls for a more solid form 
of the
     cheese. Specialty ethnic markets in large cities 
will carry
     solid Ricotta. You can make your own by buying 
a tub of pot
     Ricotta and wrapping it in a clean cloth to wick 
the mois-
     ture out, leaving the whole assembly in the refrigerator 
for
     a week or so, and changing the cloth every day. 
With such
     treatment the cheese will gradually solidify enough 
that you
     can slice and fry it. Buffalo-milk Mozzarella is 
a fair sub-
     stitute, and ordinary Mozzarella is a last-chance 
substi-
     tute.
     Don't fry the cheese too long.  It should have 
a golden
     exterior and have a marshmallow texture inside. 
 Frying too
     long makes it hard and dry.
     Use whole cummin seeds and cloves, not the ground 
variety.
     Like most curries, this reheats splendidly.
RATING
     Difficulty: easy to moderate.  Time: 1 hour.  Precision:
     Approximate measurement OK.
CONTRIBUTOR
     Peter C. Maxwell,
     Department of Computer Science,
     University of New South Wales,
     Sydney, AUSTRALIA.
     peterm%cadvax.oz@seismo.css.gov
     Path: decwrl!recipes
     From: shore@adobe (Andrew Shore)
     Newsgroups: mod.recipes
     Subject: RECIPE: Spinach dip
     Message-ID: <3184@decwrl.DEC.COM>
     Date: 23 May 86 03:38:15 GMT
     Sender: recipes@decwrl.DEC.COM
     Organization: Adobe Systems, Palo Alto CA
     Lines: 40
     Approved: reid@decwrl.UUCP
                Copyright (C) 1986 USENET Community 
Trust
     Permission to copy without fee all or part of this 
material is granted
     provided that the copies are not made or distributed 
for direct commercial
     advantage, the USENET copyright notice and the 
title of the newsgroup and
     its date appear, and notice is given that copying 
is by permission of
     the USENET Community Trust or the original contributor.






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