European Stars and Stripes (Newspaper) - May 12, 1989, Darmstadt, Hesse                                 Tom Page 151 Lor the discs she prepared during the class Tandoori Chicken 4 to 6 leg or thigh pieces of Chicken. Remove skin and fat. Marinade 2 cloves garlic ground 1 1-Inch piece Ginger ground 1 to 2 Green chillies ground 1 Tablespoon Garam Masala an Indian spice a substitute can be made with equal parts Black Pepper ground cloves ground cinnamon Salt to taste v Teaspoon turmeric spice sauce 1 medium sized onion chopped 2 whole cloves 3 to 4 Peppercorns i Teaspoon cumin seeds 1 1-Inch cinnamon stick 2 whole red peppers 1 Tablespoon coriander seeds 8 of. Yogurt 1 Bunch coriander leaves Cilantro chinese Parsley May be substituted prick Chick Cri pieces with a Lork and marinate the Chicken in the above marinade Lor at least 30 minutes it May marinate longer overnight for example. Steam the Chicken in a wok for about 15 minutes roast cloves Pepper Corn cumin seeds coriander seeds and red Popper together. Grind using mortar and Pestle with chopped onion and Yogurt. Coal the steamed Chicken pieces evenly with spice sauce. Heal the oven to 350 degrees fahrenheit and arrange Chicken pieces on a rack lined with aluminium Oil. Bake the Chicken for about 20 to 30 minutes turning once. Servo with a coriander leaves As Garnish serves fou. Fresh Lemon juice May be sprinkled on cooked Chicken for those who find it too hot. Chicken May be barbecued rather than cooked in the oven. I made it  Slat Cwan said As she inhaled the scent of roasting spices and coughed. It s too hot for me after popping the Tandoori Chicken into the oven she explained that the version she had just prepared would not come out in the vivid red Hue usually associated with the dish. Anyone who s had Tandoori Chicken knows it is very red Sla Lewan said. In India red Means red hot. But if you want More red add paprika to give it More  turning her attention to Siryani. The vegetable and Rice second course. Slate an said she preferred to Cook with Basmati Rice a highly aromatic Long Grain known As the King of Rice. Once you get used to it you la never eat any other kind again slate an said people will walk in to my House and ask what i be been cooking when i be just been cooking Nee although Banmali Rice is difficult to find in Western countries Sla Lewan said she buys her supplies at Indian stores in Frankfurt West Germany. Regular Rice May to substituted. Siryani 1 a cups Basmati Rice parboiled for several minutes do not fully Coo then rinsed. A cup steamed Cut carrots % cup steamed peas Viz cup steamed cauliflower 1 Large Tomato Cut in big chunks 2 Large onions chopped then deep Fried Golden Brown in hot Oil. Set them aside on paper Towel b of. Yogurt Fry in 2 Tablespoons Oil 1 Inch cinnamon stick 2 whole cloves 1 Clove garlic finely chopped a Teaspoon Caraway seeds 1 Bay Leaf 1 Point of a Star Anise marinade i Inch piece Ginger ground 1 groan hot Chili ground 1 Teaspoon cumin powder 1% Teaspoons coriander powder Salt to taste mix the marinade and put in on steamed carrots peas cauliflower and Tomato chunks blend the Fried onions with Michelle Taff left and Laurie Martin Roll up the dough for Gulab Jamul. Is Lynda  i Yogurt and put mixture on vegetables already coated with the marinade. Heat 2 Tablespoons Oil in a Small pan and Fry the ingredients mentioned above adding garlic last to Oil. Pour this Over the steamed vegetables. At the Bottom of a pol put 1 Teaspoon Oil and a think layer of parboiled Rice. Next add a layer of vegetables and then lop it with the remaining parboiled Rice. Cook covered on medium heat for from 45 to 60 minutes until Rice is Fluffy. Siryani May be served with Raita recipe below. Beef veal Chicken or shrimp May be substituted for steamed vegetables. Meat should be marinated in above marinade for 2 to 3 hours. Do not steam meat. Serve Fried potatoes such As Home Fries with meat Siryani. Raita 16 of. Plain Yogurt 1 Cucumber thinly sliced 1 Tablespoon ground coriander a Teaspoon cumin seeds Salt to taste i tsp. Red hot Pepper powder coriander leaves for Garnish season the Yogurt Wilh coriander cumin Salt and red Pepper. Mix in Cucumber. Serve it garnished with coriander leaves along with Siryani. A relative newcomer to Indian cooking Slat Cwan Learned to reproduce her native foods in the Kitchen Only after she married in a Semi arranged marriage and moved to the United slates with her husband a computer Engineer. Even now she has no recipes on paper. I was an Only child and i hated cooking she recalled in her melodic Lill. But in the United Stales i knew i did nol have a servant or a Mother to Call on. Cooking was a necessity. I had a couple of Good friends and i used to Call them up when i was in the Middle of cooking something. I d ask them what do i do next my Kitchen became my life slate an said. Outside India the difficulty of rounding up some ingredients for Indian cooking is balanced by easier Access to other culinary amenities such As Chicken. When i was growing up Chicken was not an everyday food. We had it once or twice a year. I remember my father would bring Home a Chicken right alter Ramadan she said referring to the moslem holy Days Hal require believers to fast most of the Day. Chickens were difficult to find. But now. You can buy Chicken anytime the non cooking tradition of her teens seems to have passed in to so Plewan s tonnage daughter Shaban. A Ramstein High school Sophomore. She loves to eat Indian food but she has t come around the Kitchen to Cook yet her Mother said. Gulab Jamul 2 cups powdered milk a cup All purpose Lour i tsp. Baking powder 8 of. Heavy Cream solid shortening or frying syrup 2 cups sugar 2% cups water for syrup melt sugar in water and bring it to a boil. Keep it warm on Low heat. Meanwhile make a dough of powdered milk flour baking powder and heavy Cream. Knead it Well until in no longer Sticks to your fingers. Make 35 to 40 balls from the dough. Deep Fry them Golden Brown a few at a time. Drain the Fried balls on a paper Towel then add them to the warm syrup. Serve warm or at room temperature. Baiter can be made several Days ahead and stored in refrigerator until ready to Cook. At least one student enrolled in slate an s cooking class plans to introduce Indian cooking into her family s menus. Katie Ward 18. Cooks Lor her family two nights a week. The Ramstein High senior thought the cuisine s provocative tastes combined with Hie slimming advantages of the Low calorie vegetable dishes would be appealing. I thought it was great Ward said of the food. My family s All trying to lose weight at the same Lime and there s not a lot of stuff in Here that s going to slay on my thighs. The spices kind of cover the fact there s not much in there other students like Ryan o Connor 17, weren t As enthusiastic. I m not a big vegetable Lover o Connor confessed. Spices Are not my thing either. But in was something new. It was  taste buds weaned on less seasoned foods May require a few exposures to Indian cooking before its dishes become favourites but slate an likens in to mexican and chinese cooking it s an acquired  if there s one misconception about her native cuisine that she d like to dispel. It s the Curry myth Sla Lewan said she s never encountered a dish devoted strictly to Curry in her Homeland. Curry is the first thing they expect she said. And Curry powder is just a combination of a lot of  Page 16 the stars and stripes Friday May 12,1989