In today´s recipes two indian yammies. But Alexander the great
went a
tour in india so... why not!

Aegean Shrimps

1 Tbsp olive oil
1 onion, chopped
3/4 lb. tomatoes, chopped (2 medium)
2 garlic cloves, crushed
1 small bay leaf
1/2 tsp fresh, chopped basil
1 tsp dried oregano
1/4 cup fresh, chopped parsley
1/2 tsp hot sesame oil
salt and ground pepper, to taste
3/4 - 1 lb raw shrimp
8 oz. feta cheese, crumbled
8 black olives halved
1/2 lemon
cooked rice

Heat oil in a large skillet over med-high heat. Add onion and saute
until soft. Stir in tomatoes, garlic, bay leaf, basil, oregano,
parsley, hot sesame oil, salt and pepper. Cook 4 to 5 minutes.
Remove vegetables from skillet with slotted spoon, leaving juices in
skillet, and spread vegetables in bottom of an 8x8x2" baking pan.
Preheat oven to 475. Bring pan juices to a boil; add shrimp and cook
2 minutes, or until shrimp turn pink. Add shrimp with juices to
baking pan; crumble feta over top. Arrange olives on top of feta and
squeeze lemon juice over all. Bake 10 to 15 minutes. Makes 4 to 5
servings.

Shrimp Curry
Serves 4
1 lb. shrimp, peeled
1/4 C. butter
2 Tbsp. curry powder
1 large onion, diced
3 medium apples, peeled, cored, and cut into cubes
2 C. chicken stock
1 Tbsp. cornstarch
1 Tbsp. cold water
3 hard-cooked eggs, sliced
1/4 C. evaporated milk

Over low heat, cook curry powder 3 to 4 minutes.
Add onion and cook until tender.
Add apples and chicken stock.
Cook 40 minutes.
Puree or mash the sauce.
Add shrimp and simmer 30 minutes.
Mix cornstarch and water and add, stirring until thickened.
Add sliced eggs and milk.

Aegean Chicken

4 whole chicken breasts , halved (4 to 5)
9 oz. marinated artichoke hearts reserve liquid
2 Tbsp olive oil
Flour to dredge chicken
1/2 lb. mushrooms quartered
22 oz. canned tomatoes with liquid
3 cloves garlic minced
1 tsp. salt
3/4 tsp. black pepper
3/4 tsp. oregano
1 tsp. basil
1/2 cup pitted black olives
3/4 cup kreta wine or straight sherry

Bring chicken breasts to room temperature. Cut each half-breast into
3 or 4 pieces. Drain artichoke hearts, reserving liquid. Combine
half of this liquid in a saute pan with 1 tbl. of the olive oil.
Dredge chicken in a little flour. Saute chicken in hot oil mixture
in
3 or 4 batches, adding more of the reserved artichoke liquid as
necessary. Remove chicken from pan and saute mushrooms, adding olive
oil as needed. Reserve mushrooms in a large bowl. Pour the tomatoes
and their liquid, the garlic, and the seasonings into a saute pan,
and
simmer about 10 mins. Add chicken, olives, reserved artichoke hearts
and sherry. Cook another 10 mins, then add mushrooms. Serve over
brown rice.

TANDOORI MURGH

Serves 4

2-inch piece of fresh ginger root, peeled and grated
4 garlic cloves, peeled and grated
1 tsp cumin seeds
1/2 tsp cayenne pepper
1/4 tsp salt
1 C plain yogurt
1 chicken, about 4 pounds, cut into serving pieces
2 TBS safflower oil
1/2 tsp turmeric

Combine the grated ginger, garlic, cumin seed, cayenne, salt and
yogurt. Put the chicken pieces in a foil-lined baking pan, pour over
the yogurt mixture, and use your hands to coat the meat completely.
Leave the chicken to marinate overnight.

Heat the oven to 350 degrees. Dribble the oil over the chicken and
sprinkle the chicken with turmeric. Place pan in oven and bake about
1
hour, basting frequently with the oil and yogurt marinade at the
bottom of the pan.Serv with hot pita bread abd basm´ati rice

Low Fat Moussaka

Serving Size: 6
2 med eggplant thinly sliced
2 med onion thinly sliced
4 cloves garlic chopped
1 lb lamb cutlets ground
14 ozs tomatoes diced
1 tbsp oregano
1 tsp cinnamon
1 tsp nutmeg
1 tsp salt
1 tsp fresh ground pepper
1/2 c red wine

White Sauce

2 c skim milk
4 tbsps flour
2 tbsps nonfat Swiss cheese grated

Topping

4 tbsps nonfat parmesan cheese grated
4 tbsps bread crumbs

1. Peel eggplant and slice 1/4 inch thick.
2. Put eggplant slices in colander, sprinkle with salt, and allow to
sweat for about 20 minutes.
3. Squeeze remaining moisture from eggplant and dry on paper towels.
4. Saute eggplant, only one layer deep, in nonstick skillet until
lightly browned. (About 2 minutes on each side over medium high
heat.)
Put browned slices on holding plate.
5. After browning all eggplant slices, cook onion in skillet until
golden brown. (About 5 minutes over medium high heat.)
6. Add ground lamb and garlic. Cook for about 10 minutes or until
lamb
is well browned
7. Add tomatoes, all spices, and wine. Simmer for 10-15 minutes.
Preheat oven to 350 F.
8. Meanwhile, heat skim milk in small pan over medium low heat.
9. In heavy saucepan, stir flour over medium heat for 2 minutes or
until flour begins to brown.
10. Off heat, whisk hot milk into flour and continue to whisk until
well thickened. Return pan to heat if necessary for thickening.
11. Whisk grated nonfat cheese into mixture.
12. Cover bottom of 2-quart casserole or baking dish with half of the
eggplant slices, spoon in half of the meat sauce, and then repeat
with a second layer of eggplant and a second layer of meat sauce.
13. Cover with the white sauce and top with bread crumbs and parmesan.
14. Bake at 350 F for 30 to 45 minutes or until topping is nicely
browned.


Stifado (Greek Beef Stew)

3 lb. lean beef, cubed
5 Tbsp. butter
1 medium onion, chopped
1/2 can tomato paste
1-1/2 C. water
2 Tbsp red wine
2 Tbsp vinegar
1 clove garlic crushed
1 bay leaf
2 lb. small onions
3/4 C. walnuts


Brown meat in butter.
Add onion and cook until tender.
Add tomato paste, vinegar, bay leaf, and 1/2 C. water.
Cover and simmer 1 hour, adding remaining water as needed.
Add onions and simmer 1 more hour.
Remove bay leaf.
Add walnuts and cheese.
Cover and simmer 5 minutes.