November 12, 1954 Foreign Recipes Week India Halwa - (Semolina Molds), Shrimp Curry, Dhal - Lentils

Guest: Ishvani Hamilton

Halwa - (Semolina Molds)

1 1/2 c. of semolina
1 c. butter
1 1/2 c. sugar
2/3 c. seedless raising
2/3 c. blanched almonds
2 or 3 sticks of cinnamon
A few cardamons

Put the sugar in a saucepan with 1 pint of water and remove when it thickens to a syrup. Brown the semolina in butter, stirring well, then add the raisins, almonds, cinnamon stick and the cardamons, and finally the syrup. Mix all thoroughly, and stir while the semolina finishes cooking. Add more water if the mixture becomes too thick. While still warm, pour into molds, and let it stand till set. Serve cold

Shrimp Curry

Chop 3 medium onions and 2 cloves of garlic, and then fry golden brown in 1/8 lb. of butter. When almost done, add 3 level tablespoons of curry powder. Mix. Add one 2 oz. can of tomato sauce, (or about 6 large tomatoes, if available. Moisten with 4-6 oz. of liquid, plain water or liquid in which shrimps have been cooked. Add 3 or 4 shreds of saffron, 1/2 teaspoon or more of dried basil, 1 generous pinch of powdered ginger, and salt to taste. Also some grated lemon rind. Let simmer 1 1/2 hours, stirring occasionally to verify consistency.

Add shrimps about 15 minutes before serving -- 2 pounds of shrimps if bought already cooked, or about 3 pounds of shrimp if bought uncooked. The uncooked shrimp permits a tastier curry, plus one can add the water in which they have been cooked. Just before serving, add lemon juice.

Dhal - Lentils

Take 1 pound lentils, soak overnight. Wash well next day. Fry half a medium onion, 1 clove garlic in two tablespoons butter, add half a teaspoon ginger, half a teaspoon of tumeric, a clove and half a teaspoon of curry powder. Put this mixture in with the lentils, add enough water or stock to cover. Cook for twenty minutes. Before serving, add the juice of half a lemon. Any kind of meat can be cooked together with the lentils. Serve with rice.