Family Weekly Cookbook
MELANIE DE PROFT, Food Editor
Nai Chora
This saffron rice dish is especially
good served with lamb curries.
to prepare: 10 MIN.
TO COOK : 15-20 MIN.
: 'A cup cooking oil
'i cup chopped onion
1 cup uncooked rice
Vi teaspoon salt
' teaspoon black pepper
't teaspoon ground cloves
Few grains ground saffron
1 Vi cups water A
'i cup toasted slivered almonds
'j cup dark seedless raisins '
1. Heat cooking oil in a heavy
skillet. Add onion and cook over
medium heat until soft, stirring
occasionally. Add rice and brown
lightly, stirring frequently.
2. Stir in next five ingredients.
Cover and cook over low heat 15
to 20 min., or until all the water
is absorbed and rice is tender.
3. Lightly mix in almonds and
raisins. About 6 servings
Vegetable Curry
TO PREPARE : 25 MIN.
TO COOK: 1 HR.
2 lbs. assorted raw vegetables
V4 cup cooking oil
j cup chopped onion
3 tablespoons packaged grated
coconut
1 clove garlic, minced
l'i tablespoons curry powder
1 teaspoon salt
1 teaspoon Accent
3 tomatoes, peeled and diced
1 j cups water
1. Prepare vegetables; set aside.
2. Heat cooking oil in a large,
heavy skillet. Add onion, coconut,
and garlic and cook until onion is
soft, stirring occasionally.
3. Stir in the next four ingredi
ents; the vegetables, and water.
Cover and bring to boiling; cook
over low heat, stirring occasion
ally, 1 hr., i-r until vegetables are
tender. i to 6 servings
Vegetable suggestions kohlra
bi, turnips, and potatoes, diced ;
carrots, sliced; cabbage, cut up.
Tomato-Mint Chutney
TO PREPARE : 10 MIN.
(allow time for flavors to blend)
1 cup firmly packed fresh mint
leaves, finely chopped, or 'A
cup dried mint leaves
1 cup finely chopped onion
1 ripe tomato, finely chopped
V4 cup lemon juice
'i teaspoon salt
4 drops Tabasco
'A to Vi teaspoon mustard seed
Toss all ingredients together in
a bowl. Allow to stand at room
temperature at least 1 hr.to blend
flavors. . l2i cups chutney
Chapattii
TO PREPARE: 10 MIN.
TO BAKE: 10 MIN.
(allow time for dough to rest)
2 cups whole-wheat flour
Vi teaspoon salt
V to 1 cup water
1. Blend flour and salt together.
Stir in just enough water to make
a very stiff dough. Knead dough
on a lightly floured surface until
smooth and elastic. Cover with a
wet cloth; set aside for 30 min.
. 2. Break the dough off, form into
1-in. balls, and roll out into very
thin rounds, about 8 in. in diam
eter. (It will be necessary to ex
ert great pressure to roll thin.)
3. Bake for 10 min. on a hot,
lightly greased griddle over low
heat; turn often. SO chapattis
Note: Our taste-testing panel
liked the chapattis rolled paper
thin and served with thick sour
cream.
Viv
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