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BIRYANI
(North India and Pakistan)
Main
Dish:
1 lb beef cubed
3 c. long grained rice
½ c. vegetable shortening
½ c. yogurt
½ tsp. saffron
½ c. milk
2 large onions chopped
4 cloves garlic
one 1 in. piece fresh ginger root
6 whole cardamom
4 cloves
½ tsp. ground black pepper
2 pieces cinnamon stick
2 tsp. salt
Soak rice in cold water for one hour. Heat vegetable shortening and
brown onions. Add crushed garlic, crushed ginger cubes. Fry for 15
minutes stirring frequently; add yogurt, 1 tsp. salt, 3 cardamom, 2
cloves, a piece of cinnamon and black pepper.
Add 2 cups of water and cook on low fire until meat is tender and a
thick gravy remains. In a separate pot, boil 6 cups of water and
remaining cardamom, cloves and cinnamon; add rice and arrange a
layer of meat and gravy between two layers of rice. Mix saffron in
milk and pour over rice. Cover tightly and place in a moderately
heated oven for 20 minutes. Mix and serve hot.
BEAN SALAD
(Turkey)
1 can white kidney beans (Great White Northern Beans)
4 T. olive oil (or other salad oil)
juice of 1 lemon (or vinegar)
salt and pepper
chopped parsley, dill (and pinch of mint—optional)
1 small dried onion, chopped)
1 tomato (optional)
2 hard-boiled eggs (optional)
Drain beans. Put oil, lemon juice (or vinegar), salt and pepper in
salad bowl and blend thoroughly. Add beans and mix well. Scatter
chopped parsley dill, mint and onions over beans. If desired,
garnish with sliced tomatoes, hard-boiled eggs, cut in quarters and
add a little paprika.
Dessert:
FRIED BANANAS
(Cuba)
6 bananas
3 T. lemon juice
3 tsp. sugar
sprinkle of cinnamon
sprinkle of ginger
butter or oil for frying
Peal bananas. Fry until light golden brown. Add lemon juice, then
sugar, cinnamon and ginger. Let simmer a few minutes and serve
immediately. Serves four.
Drinks:
Serve meal with your favorite beverages.
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