European Stars and Stripes (Newspaper) - February 23, 1990, Darmstadt, Hesse                                60 minute gourmet by Pierre Franey new York times the Sweet Hgt complexity of a welf made Curry can to a wonderfully invigorating the term Curry to really a Catchall Anglia ism that Means Little to Indian Cooks m is a word that Bush colonials applied to All the spice mixtures typically found in Indian cooking the equivalent would be calling Alt French sauces Hozia Natse i make a spice blend Hal i Call Curry powder or tack of a better term it is simple to prepare and lasts for months <1 stored in an airtight Container. In a blender or a spice grinder Combine and grind 4 Tablespoons ground turmeric. 3 Labi spoons ground coriander 2 Tablespoons ground cumin 1 Tablespoon White Peppercorns 1 Tablespoon whole cloves 2 Tablespoons ground Mger 1 Tablespoon ground cardamom. 1 Tablespoon Cayenne and 1 Tablespoon ground Mace you an also add a Tablespoon of dried line herbs commercial packages usually contain rhyme. Oregano Sage Rosemary and Basil. This yields about a cup this is the basis Lor the fast cooking shrimp dish below Curry dishes always have a Sweet ingredient to counterbalance the neat Here i use apples. Cooking time is six mutes Rice with raises and Pistachios makes a Fine Side dish with a slightly Crunchy texture and a touch of sweetness from he raises a simple salad of roasted red Pepper and Snow peas adds a Nice touch of color curried jumbo shrimp with apples 24umbo shrimp about a a pounds 2 Qoku a delicious apples 2 Tablespoons Curry powder Pitt toasts 1 Tablespoon butter 1 Tabt spoon finely chopped shallots % cup sour Cream a cup Plain Yogurt 1 Tablespoon chopped fresh mint or 1 Teaspoon dried. Peel and devern the shrimp Core and Peel the apples and Cut Thorn into a Inch cubes. In a mixing bowl Combine the shrimp apples Curry powder and Salt. Blond Well heat the butter in a nonstick Skillet Large enough to hold the shrimp in one layer add the shrimp i lure and Shat Lols and Cook stirring Over High heat for 3 minutes. Add the sour Cream and Yogurt and Blond weft. Bring to a Boit and Cook Sling for 3 minutes add the mint and serve immediately Over Nee yield 4 Servings. Rice with raisins and Pistachios 1 Tablespoon butter 4 Tablespoons finely chopped onions 1 cup converted Rice i cup raisins a cup shelled Pistachio nuts a i cups water 1 Bay Leaf Salt and freshly ground Pepper to taste. Heat the butter in a Saucepan and add the onions Cook stirring. Until wilted add the Rice and stir add the raisins and nuts stir add the water Bay Leaf Salt and Pepper and bring to a boil. Cover and simmer exactly 17 minutes uncover to fluff the Nee with a Fork and remove the Bay icat yield. 4 Servings roasted Pepper and Snow pea salad 2 red Sweet peppers about 34 Pound Salt to Teste a Pound Snow Pees 1 smell red onion peeled 1 Tablespoon Dijon style Mustard 2 Tablespoons red wine vinegar is Teaspoon ground cumin freshly ground Pepper to Teste a cup Olive Oil i cup finely chopped Parsley. Preheat broiler or prepare a charcoal Grill place peppers under broiler or on Grill and Cook on Alt sides until skin is Weli charred when Cool split peppers in half Core them and discard charred skin Cut the peppers Lengthwise Flo thin strips there should be about 1 cup Pul the slips in a salad bowl bring enough water to a boil to cover the Snow peas add sail and Snow peas boil 2 mutes dram in a Sieve run cold water briefly Over peas and dram. Add to Saiad bowl Cut the onion m half Cut each half crosswise into thin slices and add them to the bowl. Put Mustard vinegar and cumin in a Small bowl add Salt and Pepper. Beal vigorously with a whisk while adding Oil. Stir in Parsley pour dressing Over vegetables and loss yield. 4 serving questions from the Kitchen by Joan Drake los Angeles times would you please loll me How to Hooie bananas a the kind you Aat raw or Al co Over dry Cereal or add to Trull Calada sometimes those i buy have Black furry lines running Down the con for of big a a a Pencil Lead. It teems to be More prevalent with age and ripeness How can you spot Auch banana in the Market Barbara Vul Ketch manager o the food Conler Lor a Ole packaged foods says that the Black line is due to Shock damage probably caused by mishandling such As the shipping Carton or the bananas themselves being dropped bananas Ripen irom the inside out and the Black line is caused by a breakdown of cells. Vul Ketch said Hal there is actually nothing wrong a nothing harmful a when bananas have that line. Unfortunate in it s impossible to select this condition Tram the outside in general color is the barometer of ripeness when purchasing bananas. Bananas with Green tips will be firm ii the Peel is Golden yellow the Interior will be a bit sweeter. Choose those that Are yellow and decked with Brown in you plan to eat them immediately. Once bananas have reached the desired degree of ripeness they should be refrigerated. Chilling will Darken the Peel but will not affect the fruit should bananas become Overly Ripe Mash them with a Small amount of Lemon Nice place the pulp in a moisture vapor Prool Container and freeze. Add to the Container until there is enough to make a loaf of banana bread or a Batch of my lems recently i Law a recipe Tor Fried spiced eggplant that called Tor two last Poons of Aram Mataala. Can you Tell me what this la Garam Masala is the Basic blend of hot or warm spices of Northern India. It varies however from Ono Northern state to another. The spice blend May be purchased at markets specializing in Indian foods but you May also make it yourself using this recipe from Quot better Homes amp gardens classic International recipes Quot Meredith corp. 1982. Oar am Masala 3 Tablespoon whole Black Peppercorns 4 Teaspoon cumin seeds 1 Tablespoon coriander Aeed 2 Teaspoons whole cloves 1 Teaspoon cardamom sea a 1 3-Inch stick cinnamon. Combine Peppercorns cumin seeds coriander seeds cloves cardamom seeds and cinnamon stick and place on Jel Troil pan bake at 300 f for t5 mutes. Place in food processor or blender Container and process until finely ground. Store in airtight Container. Makes about or cup variation Combine 1 Tablespoon ground cumin. 1 Tablespoon ground coriander. 2 Teaspoons ground Black Pepper 2 Teaspoons ground cardamom. 1 Teaspoon ground cloves and f Teaspoon ground cinnamon to yield t4 cup do Black Olive have any sort of food vefu7 f have never Road nor has anyone told me it they do. The California Oliva Industry says that each 100 Grams or 3vr ounces of Small medium Larga or extra Large Black olives contains 113 calories 6.26 Grams of total carbohydrate 10.68 Grams fat 0.84 Grams protein 3 16 Grams total dietary fiber 80 Grams moisture 2 23 Grams Ash 403 International units carotene 0.68 milligrams ascorbic acid 0.037 milligrams niacin less than 0.0 milligrams thiamine less than 0.01 milligrams Riboflavin 0.009 milligrams Vitamin 8-6 68.0 milligrams Calcium 330 milligrams Iron 872 milligrams sodium 8.12 milligrams potassium and 0.25 milligrams Copper. As Ler fatty acid the same amount of Black olives contains 0.74 Grams polyunsaturated 8 04 Grams monounsaturated and 1.90 Grams saturates. The Industry suggests those concerned with reducing sodium Levels rinse Black olives under cold running water just before serving to remove the Salty brine. Page 16 the stars and stripes Friday february 23.1990