In Indian cooking, we dry roast semolina until it turns light pinkish in color and then use it to cook. I am not sure about the benefits of dry roasting, but I do it coz my Mom does it and everyone around me does it :)1/2 cup of semolina with veggies and a couple of spices can make a wonderful, healthy breafast. It is quite filling as well. Here's a simple recipe for Upma.Ingredients1 cup Rava (Semolina), dry roasted1 tablespoon ghee2-3 green chilies, slit OR 1/2 half jalapeno, finely chopped4-5 curry leaves1 tablespoon urad daal/ masoor dal (french lentils)1 teaspoon mustard seeds1 teaspoon cumin seeds1 cup veggies (preferably diced carrots, green peas and diced green beans)1 teaspoon fresh ginger, grated1/2...
Serves: 2Ingredients4 chicken thighs, skinless and boneless - chopped in 2 inch pieces1 cup sliced onions1 tablespoon chopped garlic2 tablespoons oil2 cups fresh spinach, julienned1 tablespoon curry powder2 tablespoons yogurt1 tablespoon heavy whipping cream, or maybe a little bit more if you like it creamier1 teaspoon saltInstructionsIn a 3 qt sauce pan over medium heat, heat oil and add onions when oil is hot. Saute for 4-5 minutes or until onions begin to caramelize.Add garlic and cook for another 2-3 minutes.Add spinach and curry powder, and cook for 4-5 minutes.Add yogurt and cook for 2-3 minutes, until yogurt is absorbed by the spinach.Add chicken and mix, cook covered for 7-8 minutes, stirring every other minute. If the mixture is getting...
Ingredients1.5 lbs lamb shoulder, preferably boneless and skinless, cut in 2 inch cubes1/2 cup plain full-fat yogurt1 tablespoon ginger garlic paste2 cups thinly sliced red onions1 teaspoon turmeric powder1 tablespoon coriander powder1 teaspoon cayenne powder OR as you desire1 tablespoon garam masala1 teaspoon saffron strands, soaked in 1/4 cup warm for half an hour1 teaspoon salt1/4 cup cashew nuts, soaked in 1/2 cup water then pureed into a paste2 tablespoons cream, or less2 tablespoons ghee1/4 cup chopped cilantroInstructionsMarinate lamb pieces in yogurt, ginger garlic paste and set aside. Add saffron to warm milk and set aside.In the meanwhile, heat a 4 qt sauce pan over medium heat and melt ghee. Add sliced onions and saute for 10 minutes.Add lamb along...
There are many versions of this pulao. Some use whole spices, some don't. What stands out in Kashmiri Pulao is SAFFRON and FENNEL SEEDS. I prefer to use a combination of whole spices and saffron, and not include fennel seeds, but it is upto you. This is a very simple dish, can be easily made in 20 minutes.Serves: 3Ingredients1 cup white basmati rice, rinsed 3 times in cold running water and set aside1/2 teaspoon saffron strands1/2 cinnamon stick2 cardamom cloves1 dry bay leaf1 teaspoon paprika powderSalt, about half a teaspoon1 tablespoon ghee1/4 cup chopped cashew nuts1/4 apple, thinly sliced1/4 cup pomegranate pearlsInstructionsIn a 3 qt pot over medium heat, melt ghee. When ghee has melted, add whole spices and cashew...
Marinade : 1 foot Aluminum foil2 Chicken Breasts, skinless and boneless, preferably organic1/2 cup plain full fat yogurt, whiskedSPICE MIX:1.5 tablespoons RUPEN'S TANDOORI SPICE MIXOR1 teaspoon minced ginger1 teaspoon minced garlic2 teaspoons curry powder1 teaspoon garam masala powder2 teaspoons paprika powder1/4 teaspoon cayenne powder1 teaspoon dry crushed fenugreek, OPTIONAL1/2 teaspoon salt1 tablespoon oilGarnish1 tablespoon lemon juice1/4 cup chopped cilantroInstructionsIn a mixing bowl, mix marinade ingredients with chicken, except. You may want to cut chicken in 2 inch cubes or just scour the entire breast 4-5 times.Using your fingers, rub the chicken.Refrigerate for 3 hours.Pour in the plain yogurt and gently mix, do not take out the rub from the chicken while mixing the yogurt. Yogurt should coat on top of the...
