22 June 1999
Subject: Desi Khana recipes
From: Christopher Johnson@compuserve.com

Dear Classmates, 

I am looking forward to meeting many of you next week in Bristol ! 

While going through my E-Mail files I found the attached recipes 
which my wife had written out for my son Mark and daughter
Sonali!  They are simple to cook and the results have been 
excellent according to my children!

[Note from Philip McEldowney - The 4 recipes are a 1) Potato or Alu dish
2) Beef curry with potatoe, 3) Pork or Beef Patiya, and 
4) Chicken Curry]

        1) Alu Paliya ( for 4 persons )
           400 gms potatoes ( boiled and cubed )
           1 large onion sliced
           1 teaspoon mustard seeds
           3/4 teaspoon turmeric
           1 tomato skinned and chopped
           1 inch ginger chopped
           1 green chilli chopped
           Salt to taste
           2 tablespoons cooking oil

           Heat oil. Fry onions in oil. 
Add mustard seeds, green chillies, ginger and turmeric.  
Stir for 1 min. Add chopped tomato and potatoes and 
salt, mix well. 
Serve with Bread . 
(To remove skin from tomatoes, plunge in
boiling water for 1 minute.  Cool under 
cool water - skin is removed easily ).

        2) Beef Curry with Potatoes( four persons )
           1 lb. beef ( cubed )
           4 small potatoes ( cubed )
           1 large onion ( chopped )
           4 cloves garlic ( crushed )
           1 inch piece ginger ( chopped )
           1 1/2 tablespoon curry powder
           1 teaspoon chilli powder
           1 teaspoon salt or to taste
           1 table spoon vinegar
           1 tablespoon tomato puree
           1/4 pint coconut milk
           2 tablespoons oil
           1/2 pint water ( 1 cup )

           Heat the oil, add onions, garlic, ginger and fry for further 2
Add curry powder and chilli powder and fry gently stirring until brown,
about 3 - 5 minutes.
Add salt and vinegar, then add beef and potatoes and stir for 2
- 3 minutes stirring to coat well with curry mixture.  Add tomato puree, mix
again.  Then add water.  
Cover and simmer until meat is tender ( about 1 hour )
and gravy thickens.  
Add coconut milk, simmer uncovered for 10 minutes.

          Curry powder may be substituted with :- 1 teaspoon turmeric, 1
tablespoon curry powder, 1 teaspoon cumin powder. ( however 
this curry tastes best with curry powder).

        3) Pork or Beef Patiya ( four persons )
          1 lb. beef or pork
          2 onions sliced
          1 large tomato chopped
          1 whole green chillie
          1 tablespoon cumin powder
          1 tablespoon garam masala
          1 teaspoon chillie powder
          1 1/2 tablespoon tomato ketchup
          4 cloves garlic - crushed or chopped
          1 inch ginger chopped
          2 tablespoon cooking oil
          1 teaspoon salt
          1 cup water

          Brown sliced onion in oil, add garlic and ginger. Fry for 1 min.,
then add rest of ground spices.  
Mix for a few seconds.  
Add chopped tomatoes slowly.  Allow to become rich colour under 
slow heat.  
Add meat and allow to brown.
Add ketchup.   
          Brown for 15 minutes. Then add whole green  chillie.  Add salt
and water.  
Cook until meat is tender.  Add more water if gravy dries-up. Remove
lid for last 10 minutes of cooking for rich colour.  Check for seasoning.  More
ketchup or red chillie powder, perhaps.

        4) Chicken Curry - Creamy ( for 4 persons )
          1 onion sliced
          2 table spoons cooking oil
          1 lb. breast of chicken - cut in pieces
          2 teaspoons coriander powder
          2 teaspoons cumin powder
          1/2 teaspoon turmeric powder
          1/2 inch ginger ( chopped )
          2 cloves garlic ( chopped )
          1 teaspoon chilli powder
          1 teaspoon salt
          1/2 cup yogurt
          1 tablespoon tomato puree
          1 teaspoon garam masala
          2 tablespoons cream

          Heat oil. Fry onions for 10 minutes until golden brown.  Add
garlic and ginger and stir for 1 minute.  
Brown chicken pieces.  Add spices and salt
and cook for 1 min.
          Stir in yogurt,  1 spoonful at a time.  Add 1/2 cup water and
tomato puree, cover and simmer for 30 minutes.  
Stir in garam masala and cream and continue cooking for 15 minutes 
until sauce is thick and creamy.

Good luck on cooking the above dishes -- tell me how they come out !! Bon Apetit !

Chris Johnson