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Culinary SOS

Currying Favor: A Recipe From the Bombay Palace

December 10, 1987|ROSE DOSTI | Times Staff Writer

Dear SOS: I had a recipe for Indian curried vegetables about a year ago. I prepared it once and must have thrown out the newspaper in error. It was a delicious recipe and I would appreciate receiving it again.

--MARGARET

Dear Margaret: The recipe came from the Bombay Palace restaurant in Los Angeles. It's also in their cookbook, "The Bombay Palace Cookbook" by Stendahl (Caravan Publishers). The vegetables, by the way, may vary according to season.

BOMBAY PALACE NINE VEGETABLE CURRY

1/4 pound broccoli, cut into florets

1/4 pound green or sweet red pepper, cut into diamonds or small cubes

1/4 pound carrots, peeled, sliced and cut into diamonds or small cubes

1/4 pound cauliflower, cut into florets

1/4 pound green beans, sliced and cut into diamonds or small cubes

1 large potato, peeled, sliced and cut into diamonds or small cubes

2 tablespoons butter

1 large onion, minced

2 cloves garlic, minced

2 tomatoes, chopped

2 tablespoons yogurt

Dry Masala

1/4 cup water

1/2 cup whipping cream

1/4 pound fresh or 1/2 package frozen green peas, thawed

1 (4-ounce) can fruit cocktail, drained

1/4 cup raisins

12 slivered, blanched almonds

Separately cook broccoli, green pepper, carrots, cauliflower, green beans and potato in boiling salted water until tender-crisp. Drain. Set aside.

Melt butter in skillet. Add onion and garlic. Saute until onion is transparent. Add tomatoes, yogurt and Dry Masala. Simmer 5 minutes. Add parboiled vegetables and simmer 5 minutes longer, adding 1/4 cup water. Cover and simmer 10 minutes. Add whipping cream and peas. Remove few cherry pieces from canned fruit for garnish. Add remaining fruit to sauce. Just before serving, top with raisins and almonds and decorate with cherry pieces. Makes 4 to 6 servings.

Dry Masala

1/2 teaspoon ground cardamom

1/2 teaspoon ground coriander

1/2 teaspoon ground ginger

1/2 teaspoon chili powder

1/2 teaspoon ground turmeric

Combine cardamom, coriander, ginger, chili powder and turmeric.

Dear SOS: Do you have a recipe for Turkey Loaf using fresh ground turkey?

--CHARLES

Dear Charles: Ground turkey available in markets now makes an excellent food buy both for those on a budget and for those watching their fat-cholesterol counts when choosing meats.

PERFECT TURKEY LOAF

2 pounds ground turkey

3 slices day-old bread, crumbled

2 eggs, lightly beaten

1 medium onion, chopped

1/4 cup minced green pepper

2 tablespoons prepared horseradish

2 teaspoons salt

1 teaspoon dry mustard

1/4 cup evaporated milk

3/4 cup catsup

Combine ground turkey, bread, eggs, onion, green pepper, horseradish, salt, mustard, milk and 1/4 cup catsup. Mold into loaf pan. Spread with remaining catsup and bake at 375 degrees 1 1/4 hours. Unmold and use pan liquid for gravy. Makes 6 to 8 servings.

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