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...
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...
Today I was teaching a cooking class at a corporate event, and I had this lamb curry on my menu. Although this curry takes 90 minutes to cook/stew, it was worth the wait. The dish is from Rajasthan, it is a state which is entirely a desert. Food cooked from local ingredients is devoid of root vegetables and mostly, no meat. Ingredients 2 lbs lamb shoulder, cubed in 2 inch pieces – preferably boneless2 tbsps finely chopped garlic1 cup plain full fat yogurt2 dry bay leaves6 green cardamoms1 cinnamon stick, broken into two1 large red onion, thinly sliced 4 tbsps ghee 2 tablespoons RUPEN’S CURRY MIX OR 2 tbsps curry powder 2 tbsps paprika powder1 tsp cayenne powder2 tbsps chopped...
After a super busy weekend conducting cooking classes, I am keeping this week light and casual. Hence, a simple Tandoori Style Grille Chicken Breast is perfect for a weeknight. Instructions 1 foot Aluminum foil 2 Chicken Breasts, skinless and boneless, preferably organic1/2 cup plain full fat yogurt, whisked SPICE MIX: 1.5 tablespoons RUPEN’S TANDOORI SPICE MIX OR1 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 oil Garnish1 tablespoon lemon juice1/4 cup chopped cilantro Instructions In 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...
