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SATURDAY, APRIL 1, 1961 At Home Abroad In Kitchen BY MARY ATWATER PRIL is sometimes described as the month of waiting ~~ waiting for the first spring flowers, the warm, sunny days, but most of all for the annual vacation, If you start dream- ing these days of far-away places, when you should be busy cooking dinner, then try com- bining the two by using recipes from other countries, Mrs, K. L. Bamji, the charming director of the Government of India Tourist Office in Toronto, has contributed some recipes from her country, with the explanation that Indian curries are not fiery concoctions but a subtle blend of spices for each particular dish, making the food just hot enough to be tasty. It may be a bit difficult to obtain some of the spices called for in the recipes, but they are well worth searching for, The measurements are in ounces, which can be translated into the familiar cups and teaspoonsful of North Ameri- can recipes, From Northern India comes this recipe for Do Pyasa which means twice onion, having both ground and fried onions added to meat an _ spices, For Mutton Do Pyasa use: 2 lbs, mutton, 3 oz butter 4 oz sliced onions 1 pinch turmeric, ¥% oz, chillies 1/8 oz, ginger 1/16 oz, garlic 4 oz onions, 1/8 oz coriander Grind together the spices and 4 oz of onion, Fry sliced onions in hot fat until golden brown, then remove, Add ground spices and mix well. Add meat to fat, after it has been cut in small pieces and fry until well done, Add chopped fried onion and some hot water and cook until meat is tender and gravy is consider- ably decreased, This will make eight servings, ABAB Curry, also known as Hussaini Curry, is a favorite with tourists as well as the . Indian people, Pieces of meat, onions, chillies, ONTARIO TODAY ginger and garlic are alternately threaded on skewers, then fried and cooked in a gravy to which spices and blanched tomatoes are added, To make eight servings use: 2 Ib, meat, either mutton or chicken 6 oz fat, 12 oz. onion 12 oz yoghurt, 1/8 oz garlic 1% oz ginger 1% oz, green chillies 1% oz, tomatoes 1/8 oz. coriander turmeric 1/8 oz. cummin chilli powder 2 1b, potatoes, Boil whole meat until tender, or first fry meat and then cook in gravy until tender, Cut powder, % tsp. powder, Y4 oz red into small squares, cut the ginger into round, slices and chop green chillies, Crush some of the ginger and dissolve in a little water, Chop onions and remaining garlic, Thread ginger, garlic, onions and green chillies and meat on skewers, Heat fat and brown remaining onions, Add spices and fry well, Sprinkle with garlic and ginger juice, Add chopped fresh tomatoes and beaten yoghurt, Add salt to taste, Arrange the sticks neatly in frying pan and let simmer for ten minutes, Serve on a flat dish and sur- round with mashed potatoes decorated with sliced tomatoes. HE Indian word "Kheer" describes a pud- ding-like preparation of milk with various ingredients added, and Carrot Kheer is a recipe that can easily be made in any Ontario home, 1 1b, carrots, 2 qts milk 8 oz sugar, 2 oz, cream Ya tsp. saffron, 1/16 oz cardamoms Cashewnuts or almonds to taste Silver leaves made from foil, Wash, scrape and grate carrots, Add to boiling milk, cook until quite soft and of fairly thick consistency. Add sugar, crushed car-, damoms and ground nuts and saffron, Serve hot or cold, garnished with silver leaves and cream, IME now to return to Ontario and, if the number of requests for recipes is any in- dication, the ever-empty cookie jar. Chocolate peppermint cookies are quick to make and very tasty, One 6 oz pkg pieces 3 cups small marshmallows 2 cup light corn syrup 1/3 cup margarine Few drops peppermint extract % cup shredded coconut 1% cups quick-cooking rolled oats Melt chocolate pieces, add 2 cups marsh-, mallows, corn syrup and butter and cook over low heat until marshmallows are melted, Add extract, stir in coconut and oats and lightly blend in % cup marshmallows, Drop from teaspoon onto waxed paper, Press marsh- mallow in centre of each cookie, REAM Puffs merely sound difficult, but they can be made easily and brighten any menu, Coffee Cream Puffs are deliciously different, ¥% cup margarine, 1 cup hot coffee 1 cup sifted all-purpose flour, % tsp. salt 4 eggs Melt margarine in hot coffee, Add flour and salt all at one time and stir vigorously over low heat until mixture is smooth and leaves the sides of the pan, Remove from heat. Add unbeaten eggs one at a time, beating vigor- ously. Continue beating until mixture is very thick, Drop by tablespoonful on greased baking sheet, 14 inches apart, piling batter high, Chill semi-sweet chocolate