White Basmati Rice seems to be a staple rice dish available at restaurants. We get at restaurants that will most likely be seasoned with cumin seeds and garnished with cilantro. It is plain rice, and there are many ways to make it. I suggest cooking the rice separately and adding it to the seasoning.
Growing up in India, we always used whole chicken, including skin, bones and dark and white meat. It is only a recent phenomenon that we get to see a set of breasts / thighs is high-end superstores in India, perhaps only in bigger cities. Purists may want you to use the whole chicken, but it is not very convenient.Although I prefer using chicken bone-in, since it gives more flavor to the dish, I understand that most of us prefer otherwise, since it can be messy. And I agree. However, using chicken thighs for a curry dish is very important. Dark meat of chicken comes from areas that the chicken must have exercised during its life-time and therefore has better flavor....
I made this recipe for my DATE NIGHT IN SOUTH INDIA cooking class at CULINAERIE Cooking School in Washington, DC. I was teaching a class to 24 students, and in this class, we used this dry potato preparation as a filling for Dosa (a lentil and rice crepe). Ingredients3 medium size Idaho potatoes, rinsed and then microwaved for about 7 minutes or a bit more, until they are cooked, then cooled, peeled and diced1 jalapeno, finely chopped1/2 cup red onion, finely chopped7 - 8 curry leaves, each leaf torn into half OPTIONAL1 Tablespoon canola / vegetable oil1 teaspoon black mustard seeds2 pinches asafoetida powder OPTIONAL1 medium size tomato, chopped1/4 teaspoon turmeric powder1/2 teaspoon sugar1/2 teaspoon salt OR as desired1 Tablespoon...
Ingredients1 cup yellow moong dal1 teaspoon black mustard seeds1 teaspoon cumin seeds1/2 cup chopped onion, preferably red onion2 pinches asafoetida (hing)1/2 jalapeno, finely chopped (or 1/4 tsp cayenne powder)1 medium tomato, finely chopped1/4 teaspoon turmeric powder1 Tablespoon ghee2 Tablespoonss chopped cilantroSalt, to tasteInstructionsBoil 1 cup moong dal in 3 cups water in a 3 qt pot over medium heat, do not cover the pot.In a small frying pan, heat ghee, and when the ghee is hot, add mustard seeds and allow mustard seeds to crackle.Add cumin seeds, hing, jalapeno, onion and saute for 4-5 minutes over medium heat, stirring every minute.Add tomato and cook for a couple of minutes.Add this seasoning to cooked dal, add salt and mix well. Taste,...
Saag is a pureed green, typical Punjabi dish, it can be made with spinach only, mustard only, or a mix of these greens as I have done below. Ingredients 4 cups chopped fresh mustard leaves 1 cup frozen chopped spinach 1 cube frozen fenugreek leaves OPTIONAL 1/2 teaspoon cayenne powder 2 teaspoons turmeric powder 1 Tablespoon grated ginger1 Tablespoon grated garlic2 Tablespoons corn meal 2 Tablespoons butter 1 cup red onion, finely chopped Salt to taste1 cup chopped Paneer cheese pieces, 1 inch cubes OPTIONAL MethodIn a wide pot, boil 2 cups of water and add ginger, garlic, chopped spinach, fenugreek and mustard greens and cook partially covered for about 15 minutes, stirring every minute.Carefully puree this mixture...
