Cooking Recipes Articel

Asians
the fastest-growing ethnic group in the United States
are adding new interest to mainstream fare. While Americanized Chinese food has long been a staple
more authentic Chinese dishes as well as traditional foods from other Asian countries are becoming more common on menus today. Among these dishes are Indian curries
which can be based on vegetables
fish
poultry or eggs
much like a stew. What sets a curry apart is the seasonings.

For the uninitiated palate
a curry can be a good starting point for exploring Indian cuisine. Begin by using a delicate hand with a mild curry powder and you may find your first experience one of delight at the light and somewhat sweet flavor that a small amount of the seasoning imparts. For a more robust curry
use more; for more mildness
add the curry after cooking
since heat intensifies the flavor. If you find you prefer more spicy hotness
work your way up to hot madras curry powder or garam masala
authentic Indian curry powder.

Curried Eggs and Peas is a good choice for a first sampling. Soothingly flavored eggs
peas and rice cut the bite of the sharper seasonings in curry powder
leaving a pleasantly mellow note. Give the finished dish more interest by topping it with chutney
raisins
nuts or shredded coconut
if you like.

Curried Eggs and Peas

4 servings


1 cup plain nonfat yogurt (about 8 oz.)

2 teaspoons flour

Cooking spray

1 package (10 oz.) frozen peas*

1 cup thinly sliced onions (about 4 oz.)

2 teaspoons curry powder

4 hard-cooked eggs**
chopped

Hot cooked rice
optional

Parsley sprigs
optional


In small bowl
stir together yogurt and flour. Set aside.

Evenly coat 10-inch omelet pan or skillet with spray. Over low heat
cook peas
onions and curry powder
covered
until onions are tender and peas are heated throughout
about 7 to 10 minutes. Stir in reserved yogurt mixture. Gently stir in eggs. Cook
stirring occasionally
until heated throughout.

For each serving
spoon 3/4 cup egg mixture over rice
if desired. Garnish with parsley
if desired.

*Rap peas against counter edge to separate.

**To hard-cook
place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover. Quickly bring just to boiling. Turn off heat. If necessary
remove pan from burner to prevent further boiling. Let eggs stand
covered
in the hot water about 15 minutes for Large eggs. (12 minutes for Medium
18
for Extra Large.) Immediately run cold water over eggs or put them in ice water until completely cooled.

To remove shell
crackle it by tapping gently all over. Roll egg between hands to loosen shell. Peel
starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell.


Nutrition information per serving of 1/4 recipe without rice or optional parsley: 185 calories
6
gm total fat
214
mg cholesterol
186
mg sodium
375
mg potassium
19
gm carbohydrate
14
gm protein and 10% or more of the RDI for vitamins A
B12 and C
riboflavin
thiamin
calcium
iron
phosphorus
zinc.