Muncie Times, Muncie, Delaware County, 1 March 2007 — Page 35

The Muncie Times • March 1, 2007 • Page 35

continued from page 34 cut into large chunks 2 teaspoons ground coriander 1/4 teaspoon cayenne pepper, or to taste 1/2 cup plain yogurt, whisked until smooth 3 cups water 1/2 teaspoon garam masala 1/4 cup heavy cream (optional) 1/4 cup chopped fresh cilantro 1. For the spice paste, combine all of the ingredients in a spice grinder and grind to a paste, using a little water if you need to. Set aside. Chop one of the onions and cut the remaining two into large chunks.2. Fleat the oil in a large, heavy bottomed casserole over medium-high heat. Add the chopped onion and

the salt and cook, stirring often, until the onion just begins to brown, about 10 minutes. 3. Meanwhile, combine the onion chunks, the garlic and ginger in a food processor and process to a paste; set aside. 4. When the onion has browned, add the spice paste and the lamb. Cook, stirring often, until the lamb begins to brown, 6 to 7 minutes. (If the lamb doesn't brown, turn up the heat.). Add the pureed onion mixture and cook, stirring, until the mixture is dry and the oil begins to separate, about 10 more minutes. 6. Add the coriander and cayenne and cook, stirring, 2 more minutes. 7. Add the yogurt a tablespoon at a time, and stirring well after each addition. Then cook, stirring often, until the mixture is dry again and

the meat is beginning to stick to the bottom of the pan, about 5 minutes. 8. Add the water and garam masala, stir well, and simmer, covered, until the lamb is tender, 35 to 40 more minutes. 9. Just before serving, add the cream, if using, and bring almost to a simmer. Taste for salt. Sprinkle with cilantro and serve hot. Mangalore Fried Shrimp Serves 4 This dish is from the southern Indian coastal state of Karnataka where seafood is an important part of the diet. The shrimp has extraordinary flavor. I sometimes vary the recipe by adding 1 1/2 tablespoons unsweetened, shredded coconut along with the mustard seeds, or 2 to bchopped, small fresh green chilies with the scallions. Serve with Green Chutney or lemon wedges, Lemon Rice and a raita. 1 pound medium shrimp, peeled and deveined 1/2 teaspoon cayenne pepper 1 /4 teaspoon turmeric 1/4 teaspoon ground mustard 2 teaspoons fresh lemon juice 4 teaspoons canola oil 1/2 teaspoon black mustard seeds 6 fresh or 10 frozen curry leaves, torn into pieces 3 tablespoons finely chopped scallion Salt, to taste 1. Rinse the shrimp and pat them dry on paper towels. Put them in a bowl and sprinkle with the cayenne, turmeric, ground mustard and lemon juice. Stir gently to coat the shrimp evenly with the spices. Cover and refrigerate for 30 minutes. 2. When the shrimp have marinated, combine the oil, mustard seeds and curry leaves in a large wok, frying pan or kadai over mediumhigh heat. Cook, stirring, until the mustard seeds crackle and the curry leaves brown around the edges, 1 to 2 minutes. 3. Add the shrimp and cook, stirring, 30 seconds, stirring often. 4. Add the scallion and cook, stirring, until the shrimp turn pink all over, about 1 minute. Sprinkle

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with salt and serve hot. Aunty Susan's Orange Flan Senses 6-8 I got the original version of this recipe from my neighbor in Delhi, whom we called Susan Aunty. (In India, all neighbors are addressed as uncles or aunts; Susan Aunty is a Christian from Kerala in southern India, and so she has a Christian name.) I've embellished her recipe with orange blossom water and cream cheese. I cook the caramel until it's quite dark - the slight bitterness of a darker caramel contrasts nicely with the sweet custard. 1 14-ounce can sweetened condensed milk 11/2 cups half and half 4 large eggs 8 ounces cream cheese 2 tablespoons orange marmalade 1/4 cup orange liqueur 1 teaspoon orange blossom water, optional 1 cup sugar 1/4 cup water Grated zest of 2 oranges 1 inch cinnamon stick 1. Preheat the oven to 350F and remove all but the bottom oven rack. Line an 8- by 8- inch or larger baking dish with a doubled kitchen towel. 2. Combine the sweetened condensed milk, half and half, eggs, cream cheese, marmalade, orange liqueur and orange flower water in the blender and blend until smooth. Set aside. 3. Combine the sugar, water, orange zest and cinnamon in a medium heavy-bottomed

saucepan. Bring to a simmer and remove from the heat. Stir until the sugar is dissolved and the syrup is clear. Then return to the heat and boil, swirling the pan every now and then, until syrup caramelizes to a deep brown color, 4 to 5 more minutes. Immediately pour the caramel into a 2 1/2-quart metal charlotte mold and tip the mold to coat it with the caramel. Let the mold cool a few minutes and then pour the custard mixture into it. 4. Put the mold in the baking dish and then put the dish into the preheated oven. Use a measuring cup to add hot tap water to almost fill the baking dish. Bake until the custard is just set but still jiggles when shaken, and a skewer stuck in about 1 inch from the edge comes out clean, about 1 hour 25 minutes. Carefully lift the charlotte mold out of the pan. Turn off the oven and let the water in the baking dish cool a little before moving it. Refrigerate the flan to chill completely. 5. To serve, set the charlotte mold over medium heat until the bottom gets hot, about 1 minute. (This is

to melt the caramel so that the flan will unmold.) Run a knife around the edge to loosen the flan. Overturn a serving plate on top of the mold and then turn the mold upside down on top of the plate. Remove the mold. Cut the flan into wedges and serve.