Ghee is Indian clarified butter, and you can find it in quite a few regular grocery stores these days.Ingredients1 cup all purpose white flour1 cup confectionary sugar1 cup ghee1 cup semolina1 pinch baking powderHandful of cashewnuts OPTIONALInstructionsMix all ingredients together except ghee.Heat ghee and pour in the flour.Mix well until all ghee is absorbed by the flour, let it rest for about half an hourPreheat oven to 350 F.Use cup cake pans and line them up with cup cake covers. Place 1 tablespoon of hte batter in each mould and place 1 cashew nut on top of each batter.Bake for about 20-25 minutes or until the crust gets slightly brown. Let it cool.
There can be savory or sweet raita. Based on your region in India, some may contain tomatoes and onions while others may not, sometimes seasonal fruits or beets or mint is add, it can be done in many ways...the recipe here is for the most famous raita which is popular all over the country. This is also called Boondi Raita, for which you will need to buy Boondi from the store. Boondis are deep fried chickpea flour balls which are very small and are sometimes spiced.Ingredients2 cups low-fat plain yogurt, whisked1/2 cup cilantro, finely chopped1/2 teaspoon cayenne OR LESS1 teaspoon fresh grated ginger1 teaspoon cumin seeds1 teaspoon sugar1/2 teaspoon salt1/2 cup Boondi (spiced fried chickpea balls) OPTIONALIn a mixing bowl,...
One can make this dish with a lot of lentils (1 cup) or less lentils (1/4 cup). If you are using less lentils and more bottlegourd, then this is the recipe for you. If you are using a lot of lentils, then please use MUNG DAAL instead of CHANA DAL.Ingredients1/4 cup Chana Dal, soaked in 1/2 cup water for 1 hour1 medium sized Bottlegourd, peeled, ends chopped and then diced in 1 inch cubes6-7 curry leaves1 tablespoon cumin seeds1 teaspoon black mustard seeds1 teaspoon turmeric powder1/2 teaspoon cayenne powder1 teaspoon salt1 tablespoon oil2 tablespoons chopped cilantro, OPTIONALInstructionsHeat oil in a medium saute pan over medium heat.Add mustard seeds and allow it to crackle. Then add cumin seeds and saute for...
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...
