Recipes

Kashmiri Pulao November 17 2013

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: 3


Ingredients

1 cup white basmati rice, rinsed 3 times in cold running water and set aside
1/2 teaspoon saffron strands
1/2 cinnamon stick
2 cardamom cloves
1 dry bay leaf
1 teaspoon paprika powder
Salt, about half a teaspoon
1 tablespoon ghee
1/4 cup chopped cashew nuts
1/4 apple, thinly sliced
1/4 cup pomegranate pearls


Instructions

In a 3 qt pot over medium heat, melt ghee. When ghee has melted, add whole spices and cashew nuts and saute for a couple of minutes.
Add powdered spices and saute for half a minute. Add rice, stir and cook for 3 minutes. Then add double the water. Add salt.
Cook covered for 10 - 12 minutes or until all water has evaporated.
Garnish with fruits, stir gently and serve.

Okra Coconut Curry November 17 2013

Serves: 4


Ingredients

4 cups fresh okra (small), ends cut off and sliced horizontally into 2 pieces
1 cup red onions, minced
3 tablespoons oil
1 teaspoon cumin seeds
1 tablespoon greek yogurt
1 tablespoon ginger garlic paste
1/2 cup coconut milk
1 teaspoon turmeric powder
1/2 teaspoon cayenne powder
1 teaspoon mango powder
1 tablespoon tamarind paste OR if using concentrate, then 2 drops concentrate
Salt to taste


Instructions

Heat a 3 qt saute pan over medium heat. Add oil and when the oil is hot, add cumin seeds and onions, cook for almost 7-8 minutes.
Add the rest of the ingredients and cook covered for 15 minutes, stirring every couple of minutes.
Garnish with chopped cilantro and serve with rice/ bread.

Tandoori Grilled Chicken November 17 2013

Marinade :

1 foot Aluminum foil
2 Chicken Breasts, skinless and boneless, preferably organic
1/2 cup plain full fat yogurt, whisked

SPICE MIX:

1.5 tablespoons RUPEN'S TANDOORI SPICE MIX

OR
1 teaspoon minced ginger
1 teaspoon minced garlic
2 teaspoons curry powder
1 teaspoon garam masala powder
2 teaspoons paprika powder
1/4 teaspoon cayenne powder
1 teaspoon dry crushed fenugreek, OPTIONAL
1/2 teaspoon salt
1 tablespoon oil

Garnish
1 tablespoon lemon juice
1/4 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 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 rub, and not mix in too much with the rub, THIS IS THE KEY.
Refrigerate overnight or atleast 12 hours.
Pre-heat toaster oven or a regular oven on broil, I usually prefer toaster oven to save electricity, time and for ease of handling.
Place an aluminum foil on the cookie sheet and place chicken pieces on it.
Grill for 7-8 minutes OR until chicken gets light brown on the top, then take out the tray, baste the pieces with lemon juice and flip.
Cook again for 4-5 minutes. When done, top it with cilantro and serve hot.



24-hour Dal Makhani November 17 2013

Dal Makhani is usually cooked overnight in a tandoor (clay oven) when after a full day's of heat for baking naan, meat etc. the tandoor is cooling down overnight. At homes, we do not have this luxury, and hence Dal Makhani is cooked over gas stove on low heat for a couple of hours, it may seem long but its worth the effort.

Serves: 8

Ingredients
1/2 cup red kidney beans, raw
1/2 cup chickpea lentils
1 cup black split lentils (skin-on)
1 cup whole milk
1 stick unsalted butter (8 Tablespoons)
2 medium Roma tomatoes, pureed in a food processor with 1/2 cup heavy whipping cream
Spice blend
1/2 teaspoon ground cayenne
1 teaspoon cumin seeds, freshly ground
1/2 teaspoon garam masala
1 teaspoon salt, OR as needed
Instructions
  • In a medium mixing bowl, add red kidney beans, chickpea lentils and black split lentils along with 4 cups water. Set aside and let it soak for 12 hours.
  • Discard water from the lentils and set aside.
  • In a 3 qt sauce pot, add 4 cups water and soaked lentils. Bring to a boil over medium heat.
  • Remove scum as it collects on top of the lentils. Reduce heat to medium low. Cook for 3 hours, stir every half an hour. Lentils should be cooked by now.
  • Heat whole milk and mix in ground spices with the whole milk, make sure there are no lumps. Pour this mixture into the lentils and cook for additional one hour.
  • Add butter, cream and tomato puree mixture and adjust salt. Cook for 15 minutes. Serve.
Note: Dal Makhani can be refrigerated for upto 3 days in the refrigerator.

Okra & Pomegranates November 17 2013

Ingredients

1 tablespoon cumin seeds
2 tablespoons oil
4-5 cloves garlic, chopped
1 jalapeno, finely chopped
1 thinly cup sliced red onions
1 teaspoon paprika powder
1 teaspoon turmeric powder
1 teaspoon mango powder OPTIONAL, if not, use LEMON JUICE (1 tablespoon)
1 teaspoon salt
3 cups fresh okra; ends chopped off and split in two, lengthwise
1/2 cup pomegranate pearls


Instructions

In a medium sauté pan over medium heat, add oil and when the oil is hot, add cumin seeds and sauté for a minute.
Add garlic and sauté until garlic is golden brown, then add onions and sauté until onions have caramelized.
Add powdered spices and cook for a minute.
Add okra and mix well, cook covered for 7-10 minutes, tossing every other minute.
Add pomegranate pearls and saute for another 2-3 minutes, serve hot.

Potatoes and Peas pulao November 17 2013

Mummy makes this rice dish every winter, atleast a few times, some variations may exist, adding cauliflower instead of potato, or sometimes any other vegetable. As I write this recipe, I can smell this pulao..fresh green peas (if you can find) are best for this pulao, but I use frozen for convenience sake. If you are using fresh green peas, then add it along with rice so that they will get cooked as the rice gets prepared.

Serves: 3

Ingredients
1 cup basmati rice (see my instructions on how to wash basmati rice)
1 red onion thinly sliced, so almost about 1 cup of sliced red onion
3 green cardamoms, partially crushed
3 cloves
1 teaspoon garam masala
1 teaspoon cumin seeds
1 teaspoon coriander powder
1 Idaho potato, washed, cut in wedges (do not remove skin)
1 cup green peas
1/2 tsp turmeric
3 tablespoons ghee
1 teaspoon salt
1/2 cup chopped cilantro


Instructions
In a 5 qt saute pan over medium heat, melt ghee.
When ghee has melted add whole spices and saute for a couple of minutes.
Add onions and saute, stirring every minute for about 10 minutes, or until onions have caramelized.
Add potatoes and saute for 4-5 minutes, stirring every minute.
Add powdered spices and cook for a minute. Add salt, mix.
Add rice, stir constantly and cook for 3 - 4 minutes.
Add exactly double the amount of water and stir gently.
Cover and cook on low heat for 15 minutes, or until all water is absorbed by rice.
Add frozen green peas and layer on top of the rice. Cover the lid again and let it sit for 15-20 minutes.
Garnish with chopped cilantro, mix gently and serve hot.

Fish wrapped in Green Chutney November 17 2013

Serves: 2

Ingredients

2 tilapia fillets, each fillet cut in 4 pieces
1 whole banana leaf, vein and any torn pieces cut-off
1 cup green chutney (please see my green chutney recipe)
1 fresh lime


Instructions

Pre-heat toaster oven at 375 F.
Cut your banana leaf in 12" squares.
On the glossy side, apply a couple of drops of oil and place 2 pieces of fish on it. Apply chutney liberally and wrap the fishes with the leaf to form a parcel. Use thread or tooth picks to seal ends if needed.
Place these parcels on a baking tray and bake for 15 minutes in the oven.
Remove from the oven, and open the parcel, squeeze with lime juice and savor fish right from the banana leaf itself. Discard leaf after eating the fish.

Green Chutneys November 07 2013

1) Cilantro chutney - 2 cups fresh cilantro, chopped (along with stalk)
2) Cilantro & Mint chutney - 1.5 cups chopped fresh cilantro (along with stalk) + 1/2 cup chopped mint leaves
3) Mint chutney - 2 cups chopped mint leaves

You can mix one of the above combinations with either yogurt or coconut milk or water.


Ingredients

One of the above
1/2 cup yogurt/ water/ coconut milk
1/2 jalapeno OR LESS
1/2 teaspoon salt
1 tablespoon lemon juice
1 teaspoon sugar


Instructions

Using a blender (not a food processor) or a chopper, puree all ingredients. Add ingredients 1/3rd at a time and blend in phases. Pour in a bowl and serve at room temperature or chilled.

Crab Masala Curry November 07 2013

Serves: 3-4

Ingredients

Marinade:
1 Dungeness crab, cleaned
1/2 teaspoon cayenne powder
1/2 turmeric powder
1 tablespoon ginger garlic paste
1/2 teaspoon salt

4 kokum pieces, soaked in 1 cup warm water for 30 minutes
1/2 cup red onion, finely chopped
1 teaspoon Malvani masala OR garam masala
4 tablespoons oil
1 teaspoon turmeric powder
7-8 curry leaves
2 tablespoons shredded coconut
1 teaspoon white poppy seeds
1 tablespoon paprika powder
1 teaspoon salt
1/2 cup chopped cilantro


Instructions

Heat oil in a 5 qt saute pan, over medium heat. When the oil is hot, add onions and curry leaves, and saute for 10 minutes, stirring every minute.
Meanwhile, marinate crab pieces in the marinade listed above.
Add poppy seeds, shredded coconut, paprika, garam masala, turmeric and half of the kokum water, and mix. Cook for about 5 minutes.
Using remaining kokum water, make a paste of all the sauteed ingredients in the blender.
Add this paste back to the pot, add crab along with the marinade. Add kokum pieces that were soaked in water and 1/2 cup of water.
Adjust salt and cook covered for 10 minutes, stirring every couple of minutes.
Finally, garnish with cilantro and serve hot with white rice.]]>

Lemon Rice November 07 2013

Ingredients

1/4 cup lemon juice (for lemon rice) OR 1/4 cup tamarind paste/ pulp (for tamarind rice)
3 cups white basmati rice, cooked and set aside (see my recipe on how to cook rice)
1/2 teaspoon salt
10 curry leaves, each torn in two pieces
1 teaspoon urad dal
1 teaspoon chana dal/ split yellow pea
3 dry red chilies, each broken in two pieces
1/2 cup peanuts, partially crushed
1 teaspoon mustard seeds
2 tablespoons oil
1 teaspoon cumin seeds
1 jalapeno, finely chopped
1/2 teaspoon turmeric powder
1/2 cup cilantro, chopped


Instructions

In a wide bottom sauce pan, preferably 5 qt, over medium heat, heat oil.
When the oil is hot, add urad dal, chana dal and dry red chilies, cook for 3-4 minutes or until the dals turn golden brown in color.
Add mustard seeds and let it splutter, then add cumin seeds, curry leaves, turmeric, jalapeno and saute for a minute.
Add salt, peanuts and cook for a couple of minutes.
Add lemon juice/ tamarind paste and mix. Add rice and stir carefully, mix well but stir gently until all spices and ingredients have mixed with rice.
Garnish with chopped cilantro.

Solkadi November 07 2013

HOW TO MAKE SOLKADI?

Solkadi is a spicy drink made with fresh coconut milk and kokum. Kokum is a semi-dried fruit that is a coolant for your body. It is extremely sour, and has a very dark purple color, which gives the purple color for this drink. If I may, is a must for a true Coastal Indian meal. However, finding Kokum pieces, an important ingredient for Solkadi is quite difficult to find in USA, even at the Indian store.


Ingredients

7-8 pieces of Kokum, soaked for 15 minutes in 3 cups hot water
2 cups fresh grated coconut
1 jalapeno
1 tablespoon cumin powder
1 teaspoon salt


Instructions

In a blender, blend all ingredients. Using a cheesecloth, pour this mixture into the cheese cloth and squeeze out coconut milk in a mixing bowl. This is Solkadi.

You can saute 1 teaspoon cumin seeds in 1 teaspoon oil in a small saute pan, and add that to this Solkadi. Adjust salt and serve at room temperature or slightly cold.

Goan Shrimp curry November 07 2013

I made a lot of things last night, but I am sharing 2 good recipes with you guys, I hope you like it. The process is a bit detailed, but if you don't want to extract your own coconut milk, then you can buy LIGHT COCONUT MILK but the results are not the same.


Ingredients

1 lb 16-20 count raw, shelled, deveined shrimp rinsed and marinated in 1 teaspoon salt and 1/2 teaspoon turmeric powder (for 30 minutes)
1 cup red onion, finely chopped
2 tablespoons oil
1 tablespoon tamarind paste, if you have concentrate then 1 teaspoon is enough
Salt to taste
1/4 cup chopped cilantro

Blend:
2 cups fresh grated coconut
1 jalapeno
1 teaspoon turmeric powder
1 tablespoon paprika powder
1 tablespoon coriander powder
3 cups hot water


Instructions

In a 3 qt sauce pan over medium heat, heat oil and saute onions until onions are brown in color (about 10 minutes), stir every minute.
Meanwhile, blend the blender ingredients. Take a piece of cheese cloth and place it over a medium size mixing bowl. Pour the blender ingredients into the cheese cloth, strain and squeeze out all the coconut milk. Save the pulp for another curry at a later date.
Pour this spiced coconut milk into the onion mixture and bring it to a boil, boil for 4-5 minutes and then add shrimp. Cook for 10 minutes, adjust salt, garnish with cilantro and serve with rice.




Coconut Chutneys November 07 2013

1) Coconut Chutney - 1 cup grated fresh coconut
2) Coconut and Peanut Chutney - 1/2 cup grated fresh coconut AND 1/2 cup peanuts
3) Coconut and Dal Chuntney - 1/2 cup grated fresh coconut AND 1/2 cup split yellow peas (toasted), aka Chana Dal

Once you have either one of the above 3 combination, here is the recipe:

Ingredients

Grate:
One of the above combinations
2 tablespoons full fat plain yogurt
1 teaspoon cumin seeds
1/2 teaspoon salt
1 teaspoon mustard seeds
1 jalapeno, roughly chopped
1/2 cup plain yogurt OR a little bit more, as required


Tempering:

6 curry leaves, each torn in 2 pieces
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 tablespoon oil
1/4 teaspoon asafoetida powder OR hing
1 dry red chili, broken in 2 OPTIONAL

Instructions

Using a food chopper (like Magic Bullet), puree all the ingredients in the 'Grate' section.
In a small fry pan over medium heat, heat oil and when the oil is hot, add mustard seeds and allow it to crackle. Keep a lid handy.
When the crackling has stopped, add cumin seeds, hing, dry red chili and curry leaves and cook for a minute.
add this mixture to the freshly prepared chutney and adjust salt, if you need to.
Chutney is ready.

Palak Paneer Pulao November 07 2013


Usually I make this when I have leftover Palak Paneer, and unlike most, I don't like to eat the same stuff that I have prepared for every meal, once or twice is just enough...


Ingredients

1 bunch fresh spinach
1 cup paneer, chopped in 1 inch cubes
1 cup white basmati rice, rinsed in cold running water 3 times and cook in 2 cups water for about 12 minutes or until all water has been absorbed, set aside
1 tablespoon cumin seeds
1 tablespoon ginger garlic paste
1 jalapeno, finely chopped
2 tablespoons oil
Salt to taste


Instructions

Bring 6 cups of water to a boil in a 5 qt pot, when the water is boiling add spinach leaves and cook for 5 minutes. Stirring every minute. Take out leaves and puree in a blender. Set aside.
Heat oil in a 3 qt saute pan over medium heat. Add cumin seeds and saute for a minute. Add ginger garlic paste and saute for 2-3 minutes until the raw flavor is not there.
Add jalapenos and saute for another minute.
Add spinach puree, 1 teaspoon of salt and cook uncovered for 2-3 minutes. Spinach is already cooked so this should not take much time. Add paneer pieces and mix.
Now add cooked rice and mix gently. Make sure the rice grains don't break while mixing. Serve hot.

Sindhi style Chickpea Lentils November 07 2013

This recipe is made Sindhi style (north Indians who belonged to the Sindh area in the pre-partition days in India).


Serves: 4

Ingredients

1 cup chana dal cooked in 3 cups water on medium heat for 45 minutes, or until cooked
2 tablespoons ghee OR olive if you want to make this vegan
1 tablespoon cumin seeds
1/2 teaspoon cayenne powder
1/2 teaspoon turmeric powder
1 jalapeno, finely chopped
1 cup red onion, finely chopped
1/2 cup chopped cilantro (chop leaves along with cilantro stalk)
8-10 curry leaves OPTIONAL
1/2 cup fresh mango, chopped OR 1 teaspoon mango powder (from the Indian store)
1/2 teaspoon garam masala
Salt to taste (about 2 teaspoons)


Instructions

In a 3 qt saute pan over medium heat, melt ghee and when the ghee is hot, add cumin seeds, curry leaves, jalapeno, and saute for a minute.
Add onions and saute for 6-7 minutes, stirring every minute.
Add mango pieces along with powdered spices and cook covered for 3-4 minutes, stirring every minute.
Finally add lentils and stir, add salt and taste lentils, cook for 10 minutes so that flavors will blend. If you like your lentils runny, then you can add more water, if you like it thick, then keep cooking until you get the desired consistency.
Garnish with cilantro and mix, serve hot.


Note: It is best to use MANGO POWDER instead of fresh mangoes for this recipe, but since mango powder is not readily available in American stores, I suggested mango pieces.

Spinach Kebabs November 07 2013

Serves: 8 (2 kebabs each, although no one can eat just two!)

Ingredients

1 frozen pack spinach, thawed, squeezed to remove excess water and emptied in a microwavable container
1 tablespoon curry powder
1 tablespoon garam masala
1 jalapeno, minced
1 teaspoon salt OR as desired
4 large potatoes, boiled and peeled
1 tablespoon minced ginger and garlic
2 tablespoons corn starch OR as needed
Oil spray

Instructions

Squeeze out water from spinach and heat spinach in a microwave for about 5-6 minutes or until piping hot. Immediately, pour in a blender and blend until somewhat pureed, since you have squeezed out all the water, this may be a bit difficult, it works best if you have a MAGIC BULLET.
In a mixing bowl, mash potatoes along with rest of the ingredients.
Taste the mixture for salt, if needed adjust salt. If the mixture is a bit moist, then you may need to add some more corn starch.
Shape in 16 balls and set aside.
In a non-stick fry pan, heat some oil on medium heat (if using oil spray, then spray oil when the pan is hot). Place 4 kebabs on the pan and saute for 4-5 minutes or until golden brown, flip and saute the other side. Serve immediately.

Bengal Fish Curry November 07 2013

Ingredients

1 lb Salmon fillet, boneless, skinless cut in 1 inch cubes
2 tablespoons mustard oil (Indian store has it)
1 jalapeno, finely chopped
1 tablespoon onion seeds (kalonji - again, Indian store has it)
1 teaspoon turmeric powder
1/2 teaspoon cayenne powder
1 tablespoon ginger garlic paste
2 Roma tomatoes, finely chopped
1 teaspoon salt


Instructions

In a 3 qt saute pan over medium heat, heat mustard oil. Mustard oil has a strong flavor, especially when heated, just a caution.
Add onion seeds and saute for a minute.
In a mixing bowl, make a paste of turmeric, cayenne, ginger garlic paste with 1/4 cup water. Add this to the oil along with jalapenos.
Cook covered for 5-6 minutes, stir once.
Add tomatoes and cook covered for 7-8 minutes, stirring every other minute. Make sure that you are using the back of your spoon to pulp tomatoes.
Add salt, fish and stir gently, again cook covered for about 3-4 minutes or until the fish is cooked.
This is usually a thin gravy, so you can add about 1/2 cup water and bring it to a boil. Serve hot with rice.

Coconut Rice Pudding November 05 2013

Coconut Rice Pudding is called Payasam.

 

For Payasam:
1) You make it with Poha, which is a beaten flat rice
2) You make it with fresh coconut milk
3) You make it with jaggery


Ingredients

1 cup poha OR 1/2 cup white basmati rice
1/4 cup ghee
1/2 cup chopped roughly cashew nuts, unsalted preferably
1/2 cup raisins
1/2 cup roughly chopped almonds
1 cup jaggery, preferably South Indian jaggery, OR molasses
4 cups light coconut milk
1 cup water
1 teaspoon cardamom powder


Instructions

Soak rice or poha in 1/2 cup water for about an hour.
Heat ghee and when the ghee is hot (in a medium size sauce pan over medium heat), add poha/ rice and saute for 3-4 minutes.
Add water, coconut milk and jaggery, make sure that jaggery is chopped so its easy to melt.
Keep stirring every minute, breaking any visible lumps of rice. You will continue cooking the mixture for about 20-30 minutes.
Meanwhile, using additional 2 tablespoons ghee in a small fry pan, heat ghee and add all the nuts, saute for a couple of minutes. Then add nuts to the Payasam, and add cardamom powder. Stir. Keep cooking for another 3-4 minutes and serve hot.


Beet saag November 05 2013


Beetroot - I separate the beet root from the leaves and pressure cook it with some water upto 5 whistles. Once the pressure cooker has cooled down, you open it and peel the skin, rest is all edible, slice and eat.

Beetroot RAW - You can peel the skin and grate beetroot raw and serve as a salad.

Beetroot greens - This is a good recipe, it has 5 ingredients and you will love it!


Ingredients

Beetroot leaves from 3 beets, so about 3 cups of beetroot leaves, chopped
2 dried red chilies
3 garlic cloves, chopped OPTIONAL
1 teaspoon cumin seeds
2 tablespoons oil
Salt to taste (1 teaspoon approximately)


Instructions

In a small saute pan, heat oil over medium heat, and when the oil is hot, add cumin seeds and dry red chilies. Saute for a minute.
Add greens and salt and saute for 5-7 minutes, stirring every minute. When the greens have cooked down, puree this in a blender, you may need to add half a cup of water to get the blender going.
Serve with Indian bread.]]>

Ground lamb with green peas November 05 2013



Ingredients

1.5 lbs ground lamb (in a mixing bowl, mixed with 3 cups water so that there are no knots in the meat)
3 cups red onions, finely chopped
3 jalapenos, finely chopped
3 tablespoons ginger garlic paste
3 cups fresh tomatoes, pureed
2 teaspoons salt (at least)
1 cup finely chopped mint leaves
1 cup frozen green peas
1/2 cup finely chopped cilantro
1/2 cup oil

3 tablespoons RUPEN'S CURRY MIX

OR

1 tbsp ground cumin
1 tbsp ground coriander
1/2 teaspoons turmeric powder
1 tablespoons paprika powder
1 tsp cayenne powder

Instructions

Heat oil in a 5 qt saute pan over medium heat. When the oil is hot, add onions and saute for 20 minutes, stirring every other minute, or until onions are nicely brown.
Add cumin powder, jalapenos, ginger garlic paste and saute for another 5 minutes.
Add tomato puree and cook for another 20 minutes, under tomato puree and onion mixture has gotten thick (not dry thick but it should not be runny either).
Add powdered spices, mix and add ground lamb, add salt.
Cook covered for 10 minutes, stir a couple of times in between.
Add mint, cilantro and mix well. Cook covered for 20 minutes, stirring every 5 minutes.
Finally add green peas and cook for another 5 minutes. Adjust salt at this time. Serve hot.
If you want, you can scoop out extra oil that floats on the top.

Rajma November 05 2013


I learned this recipe from a very special Aunty in India, it just goes to show that Moms have such a special heart for their dear ones, and she still treasures every moment when to talk, perhaps only a couple of times a year. Good old days and good old relationships!

They follow Saatvik diet, so no ginger, no garlic, no meat, no onions in their cooking. That means, no eating out almost always, and no cakes either! However, she makes the best Aloo Paratha (Stuffed spiced potato bread), in my world...This Rajma curry has only 5 ingredients, it is so simple and easy to prepare, and always made with fresh red kidney beans, which are soaked in water atleast for 4-6 hours, water is then drained, beans are washed once again in cold water and then pressure cooked with 3 times the water.


Ingredients

2 cups Rajma, cooked (preferably cooked from fresh red kidney beans as mentioned above)
1 teaspoon salt
1 tablespoon ghee
1 teaspoon garam masala
1/2 cayenne powder


Instructions

In a 3 qt pot over medium heat, add ghee and when ghee has melted, add all the other ingredients and stir. Add about 1/2 cup of water or more if you like it a bit runny.
Bring it to a boil and reduce heat on low, and cook for 10 minutes, stirring every minute. Serve!]]>

Lamb and pumpkin curry November 05 2013



Ingredients

1.5 lb lamb shoulder, boneless
1.5 cups pumpkin pieces, chopped
1 cup LIGHT coconut milk
1 cup tomato puree
1 large red onion, finely chopped
3 cloves
3 cardamoms
1/2 cinnamon stick
1 bay leaf
1 tablespoon paprika
1 teaspoon cayenne powder
1 tablespoon ginger garlic paste
15-20 curry leaves
1/4 cup peanut / canola / vegetable oil
Salt to taste
1/2 cup cilantro, chopped FOR GARNISH


Instructions

Heat oil in a 5 qt saue pan over medium heat. When the oil is hot, add whole spices and saute for a couple of minutes, stirring constantly.
Add onions and cook for about 10 minutes, stirring every minute until onions are fairly brown. Then add ginger garlic paste, and cook for 2-3 minutes.
Add curry leaves, cayenne and paprika powders and lamb pieces (2 inch cubes recommended), stir, add coconut milk and tomato puree to this and mix.
Add 2 teaspoons salt and mix well. Add 2 cups of water, mix and bring it to a boil.
Once it has come to a boil, reduce heat to low and cook covered for about 60 minutes.
If you want, then using a tablespoon, remove excess oil that is floating on top of the curry. You should get about 1/4 cup excess oil. Discard this oil.
Add pumpkin pieces and stir gently, lamb should be almost cooked. Cover and cook again for 15-20 minutes.
Garnish with cilantro and serve hot.

Bottle gourd with split chickpea lentils subzi November 05 2013



Ingredients

1/2 cup split chickpea lentils (Wholefoods carries it)
1 bottle gourd (Indian store perhaps)
7-8 curry leaves, each torn in half (Indian store)
1 teaspoon turmeric powder
1 jalapeno, finely chopped
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 tablespoons oil
Salt to taste


Instructions

In a small saute pan, add lentils and 2 cups water and bring it to a boil. Cook lentils on low heat for about 20 minutes, or until the lentils have been cooked, make sure you are not mashing the lentils. Each lentil should be separate.
Meanwhile, peel and chop bottle gourd in 1 inch cubes.
Heat oil in a 3 qt saute pan over medium heat.
When the oil is hot, add mustard seeds and allow it to crackle. Then, add curry leaves, jalapenos and cumin seeds, saute for a minute.
Add turmeric powder, 1 tsp salt or as desired, and bottle gourd, mix well.
Cook for about 15 minutes, or until the bottle gourd has been almost cooked.
Add cooked lentils along with whatever stock that has still not dried out, mmix gently and cook for another couple of minutes to bring the flavors together. Serve hot with rotis.

Prawn masala November 05 2013



Ingredients

18 - 20 shrimp pieces (shelled and deveined), preferably 15-20 count
1 cup red onion, finely chopped
1 tablespoon ginger garlic paste
4 tablespoons peanut/ canola/ vegetable oil
1 teaspoon mustard leaves
8-12 curry leaves
1/2 cup thin coconut milk
1 cup chopped Roma tomatoes
1 tablespoon curry powder
1/2 teaspoon cayenne powder
1 tsp fennel seeds
Salt to taste
2 tablespoons cilantro for garnish


Instructions

Heat oil in a 3 qt sauce pan over medium heat. Add mustard seeds and allow them to crackle.
Add curry leaves (tear each leaf in half before adding it) along with onions. Saute for 10 minutes, stirring every minute.
Add ginger garlic paste and stir, cook for a couple of minutes to remove the raw flavor of ginger and garlic.
Add tomatoes, curry powder, cayenne powder and mix well. Cook covered for 5 minutes, stirring every couple of minutes.
Finally, add coconut milk and mix. Add shrimp, 1 teaspoon salt and mix.
Cook covered for 5-7 minutes, stirring every couple of minutes.
Add cilantro and adjust salt again, if needed. Serve hot.

Saffron rice November 05 2013



Ingredients

1 cup white basmati rice, rinsed in cold water 3 times and then drained
1/2 cup white granulated sugar
1 tablespoon ghee
3 cloves
3 cardamoms, partially crushed (with skin and seeds)
1/2 cinnamon stick, broken into two pieces
1/2 cup mixture of cashew nuts, raisins and almonds (roughly chopped)
Food color (yellow - 6 drops, red - 1 drop) OPTIONAL


Instructions

In a 3 qt saute pan over medium heat, melt ghee and when the ghee has melt, add the whole spices and saute for a couple of minutes.
Add rice and exactly double the quantity of water, bring rice to a boil. Add food color as well. When the rice has come to a boil, lower heat to low and cook covered until all rice has cooked, this will take about 12 minutes more or less.
Add sugar and mix the rice lightly, continue cooking (covered), for another 3-4 minutes. Set aside.
When the rice starts to cool down, the rice will absorb all sugar, so even if it looks a bit runny now, its completely done. Serve hot.

Coconut burfi November 05 2013



Ingredients

3 cups unsweetened shredded coconut
1/2 teaspoon cardamom powder
1 cup whole milk
1 cup granulated white sugar
1/2 cup sweetened condensed milk

Instructions

In a wide bottom saute pan (preferably 5 qt), heat milk and sugar over medium heat, until all sugar dissolves in the milk. Stir constantly.
Add sweetened condensed milk and mix.
Add coconut and cardamom powder and mix. Keep mixing until all milk has been absorbed by coconut.
Keep cooking (stirring constantly) until you see that the coconut mixture is turning slight pink, this is when you stop. Set aside.
Grease a cake pan with some oil spray or ghee or butter and pour this mixture in the pan.
Pat the mixture and spread evently, let it cool for an hour. Cut in squares and serve warm.

Note: If you want to make laddoos, then when the mixture has cooled down a bit (but is still warm), grease your palms and make round balls and serve.

Lemon chicken curry November 05 2013


This recipe is ideal when life gives you lemons :)


Ingredients

6 chicken thighs, boneless and skinless - chopped in 2 inch cubes
1/2 cup lemon juice, preferably from fresh lemons
6 tablespoons mustard oil
1 medium red onion, thinly sliced
1 teaspoon sugar (to balance sourness from lemon)
1 tablespoon cumin seeds
1 tablespoon garlic, minced
2 dry red chilies, broken into two
1 teaspoon turmeric powder
1 tablespoon coriander powder
Salt to taste
1/2 cup chopped cilantro


Instructions

In a 3 qt saute pan, over medium heat, heat mustard oil.
When the oil is hot, add cumin seeds and dry red chilies, saute for half a minute and immediately add onions.
Saute until onions begin to caramelize. Then add garlic and cook for another 2-3 minutes.
Add powdered spices along with a teaspoon of salt. Mix and cook for a minute.
Add chicken, stir nicely and cook covered for 10 minutes, stirring every couple of minutes.
Add lemon juice and sugar, and cover and cook again for another 15 minutes on low heat, stirring every five minutes.
Finally add cilantro, mix and serve hot.

French cut green beans November 05 2013


This recipe is very simple, hardly 5-6 ingredients and easy to make. Serve it as a side-dish with lentils and rice/ bread.


Ingredients

1 frozen pack of French-cut green beans
1 teaspoon salt
1 largo potato, peeled, diced
1/2 jalapeno, finely chopped
1/2 teaspoon cayenne powder
1 tablespoon curry powder
2 tablespoons oil


Instructions

Place potatoes in a small bowl and fill it with 1 cup water, just so that potatoes have submerged in the water. Heat this in the microwave for 10 minutes.
Meanwhile, in a 3 qt sauce pan, heat oil over medium heat.
Add jalapenos, beans and salt and mix well. Cook covered for 10 minutes over medium-low heat. Stirring every couple of minutes.
Then add curry powder and mix again, cook for another 5 minutes or so.
Add cooked potatoes (they should have cooked by now) but drain all the water before adding potatoes. Stir gently, if the potatoes are not fully cooked, then you will need to cook them now for 5 minutes. Serve hot.

Khichdi November 05 2013


Coming back is always stressful, and after eating a lot of unhealthy stuff on the flight...somehow I am always so hungry and sleepy on board, I treat myself to home-cooked basic vegetarian healthy meal for atleast a couple of days. This time again, I made Khichdi, which can be made many ways. It is a one-pot meal with lentils and rice in it, and lightly spiced...very lightly spiced. I made it with ghee, and I urge you to use ghee as well.


Ingredients

1 cup white basmati rice
1 cup toor dal (split yellow peas)
1 tsp salt
2 tablespoons ghee
1 tablespoon cumin seeds
1/2 teaspoon cayenne powder OPTIONAL
1/2 teaspoon turmeric powder


Instructions

In a 5 qt sauce pan, bring 6 cups of water to a boil.
Meanwhile, in a mixing bowl, mix rice and lentils and wash 3 times in cold running water, drain, and set aside.
Add all the ingredients (including every grain of rice and lentils) into the sauce pan once the water has come to a boil.
Mix, cover and cook on low heat until rice and lentils are cooked. The consistency should be like that of porridge.
Adjust salt, mix and serve hot. You may want to add more ghee on top of the porridge, at my age, I would refrain :)

Tomato paratha November 05 2013


Ingredients

1/2 cup 100% whole wheat white flour
1/2 cup chick pea flour
1 large tomato, pulp removed, finely chopped and water squeezed out
1 jalapeno, finely chopped
1 teaspoon carom seeds
1 teaspoon salt
2 tablespoons oil to fry bread


Instructions

In a mixing bowl, knead a semi-soft dough using all ingredients but oil.
Using a flat surface and a roll pin, take a small piece of dough and dust some flour on it.
Roll it in small discs, about 1/8th of an inch thick.
Heat a fry pan on medium heat and cook one disc at a time. Cook for 3-4 minutes on one side, then flip and cook the other side. While cooking, apply 1 tsp oil on each of the bread.
Serve hot.

Note: It is extremely important to remvoe all the liquid from tomato, or else it will ooze water in your dough and it will be very difficult to roll the dough.

Burnt onion rice November 05 2013



Ingredients

2 medium red onions, thinly sliced
4 tablespoons ghee/ oil
1 tablespoon cumin seeds
1 tablespoon ginger garlic paste
1 cup white basmati rice (raw)
4 tablespoons chopped cilantro
Salt to taste


Instructions

In a 5 qt wide bottom sauce pan, heat ghee and saute cumin seeds over medium heat for a minute. Add onions and stir, cook on medium heat for 20 minutes, stirring every minute OR until onions have caramelized well so that they appear burnt.
Meanwhile, in a pasta pot, boil 7 cups water. When the water has come to a boil, add 1 cup white basmati rice (raw) and stir. Cook for 10 - 12 minutes or until the rice has been just cooked.
Strain and drain excess water, just the way you would do for pasta.
Add ginger garlic paste to the now caramelized/ burnt onions and cook for a couple of minutes, add 1 tsp salt, and mix.
Add cooked rice to this and stir gently but make sure that the onion mixture has mixed well with the rice.
Garnish with chopped cilantro and serve hot, as an accompaniment.

Jhol November 05 2013


This recipe is a very popular recipe, called JHOL, not sure if this is a Bengali word, but all over the country, this curry dish is made as part of a ritual festival. It is served with deep fried Indian bread called puri.


Ingredients

2 large potatoes, boiled and peeled
2 large tomatoes, finely chopped
1 cup red onion, finely chopped
4 tablespoons oil
1 teaspoon mustard seeds
1 tablespoon cumin seeds
1 teaspoon turmeric powder
1 tablespoon coriander powder
1/2 teaspoon cayenne powder
1 teaspoon mango powder
2 tablespoons chopped cilantro
Salt to taste


Instructions

Heat oil in a 3 qt saute pan over medium heat and when the oil is hot, add mustard seeds and allow it to crackle.
Once the mustard seeds have crackled, add cumin seeds and saute for half a minute.
Add red onions and mix. Cook for 10-12 minutes, or until the onions are light brown in color, stir every minute.
Add tomatoes and all powdered spices, mix and cook covered for 5-6 minutes, stirring every minute. This will help tomatoes to pulp down faster.
Finally, roughly mash the potatoes and add them to this solution, add 2 cups of water, 1 tsp of salt or as desired, and mix well. Bring it to a boil. Cook for another 5 minutes.
Add cilantro and serve.

Egg masala November 05 2013


I was flying Jet Airways this morning, from Delhi to Mumbai, and saw this recipe for Egg Masala in one of the magazines at the airport. I have made this recipe in so many different ways - only with egg whites, with egg yolk, one way is to cook the raw egg entirely in the curry, there are so many ways, this is a nice recipe. I hope you all like it.


Ingredients

6 hard-boiled eggs, peeled and sliced in half, egg yolk removed and set aside
1 medium red onion, finely chopped
1 jalapeno, finely chopped
1 tablespoon ginger garlic paste
2 cups finely chopped Roma tomatoes
1 tablespoon curry powder
1/2 teaspoon cayenne powder
7-8 curry leaves, each leaf torn in two
3 tablespoons oil
Salt to taste
2 tablespoons chopped cilantro, for garnish


Instructions

In a wide sauce pan, heat oil over medium heat and saute onions and curry leaves, for about 7-8 minutes, until onions are light brown in color.
Add spice powders and tomatoes, and cook covered for 5 minutes, stirring every minute.
Add eggs (not yolk) and adjust salt. Sprinkle with crushed egg yolk and chopped cilantro, serve with Indian bread.

Pumpkin and taioca pudding November 05 2013


1 cup raw pumpkin, grated
½ cup tapioca
4 cups whole milk
½ cup sugar
½ cup cardamom powder
6-7 cashew nuts, roughly chopped
6-7 raisins, roughly chopped
A couple of pinches of salt


Instructions

In a medium sauce pan over medium heat, heat milk and bring it to a boil.
Add grated pumpkin and tapioca and cook for about 10 minutes, on medium low heat. Stir every minute.
Add sugar, cardamom, raisins and cashew nuts. Add salt as well.

 


Tuvar dal tadka November 05 2013


This recipe uses Tuvar dal, which is the most commonly used lentil in India, every other lentil follows.

Ingredients

1 cup tuvar dal (split pigeon peas)
2 tablespoons ghee (use another tsp or so, for garnish if you would like)
1/4 teaspoon asafoetida (hing)
1 teaspoon mustard seeds
1 teaspoon cumin seeds
3 cloves garlic (roughly chopped)
1/2 jalapeno, finely chopped
4-5 curry leaves (torn into half, each)
1 medium sized Roma tomato (chopped)
1 teaspoon turmeric powder
1/2 teaspoon cayenne powder
Salt to taste
1 tablespoon jaggery/sugar


Instructions

Using a pressure cooker, cook dal (that has been rinsed once and drained) until 3 whistles or until completely cooked. You will normally need 3 whistles and 3 cups of water to cook 1 cup dal. You can also soak dal overnight in 3 cups water and cook in the same water next day, which will take more time to cook (about 45 minutes to an hour) and perhaps, another 2 cups of water.
Heat ghee in a 3 qt pot over medium heat. When ghee is hot, add mustard seeds and allow it to crackle. This will take 3 minutes or so.
Add cumin seeds, asafoetida powder and saute for half a minute, add curry leaves, garlic and jalapeno and saute for 4-5 minutes. Stir constantly.
Add turmeric, cayenne powder, tomatoes and cook for a couple of minutes. Add dal and mix well.
To this add salt and jaggery/ sugar, and mix well. Bring it to a boil, check to see the consistency that you are looking for, if it is too thick add water, if too runny then boil for a few minutes to thicken it up.
Garnish with cilantro, and ghee, if using and serve hot with steamed rice.

Tomato chutney November 05 2013


Serves: 8

Ingredients

4 cups finely chopped roma tomatoes
3 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon asafoetida/ hing OPTIONAL
1 tablespoon sugar/ molasses/ jaggery
1 teaspoon salt, or as desired
1 tablespoon ginger garlic paste
1/2 jalapeno, finely chopped
1/2 teaspoon turmeric powder
4-5 curry leaves, OPTIONAL


Instructions

Heat oil in a 3 qt sauce pan over medium heat.
When the oil is hot, add mustard seeds and allow it to crackle. Then add cumin seeds, curry leaves (if using) and asafoetida and saute for half a minute.
Then add ginger garlic paste along with jalapenos and cook for 2-3 minutes.
Finally add turmeric powder, salt and tomatoes, mix well and cook covered on low heat for 30-40 minutes, stirring every 5 minutes or so. Finally add sugar/ jaggery/ molasses and stir. Cook for another couple of minutes.
Let it cool and then refrigerate, serve cold or at room temperature as chutney.

Chana masala November 05 2013


She makes very good Cholay, Punjabi style since she is a punjabi, and has agreed to share her recipe with me. I am sharing it with you guys, but its not mine, its her's. Thank you Auntyji!


Ingredients

2 cups garbanzo beans (they should be 2 cups after they are soaked overnight, the water has been drained and pressure cooked in fresh water + 1 teaspoon salt for 4 whistles), so use about 1 cup raw garbanzo beans and soak overnight. Alternatively, you can use canned chickpeas, drain the water and rinse the chickpeas, set aside
1 medium red onion, finely chopped
4 tablespoons oil
2 tablespoons fresh ginger, grated (with the skin-on is fine)
1 teaspoon turmeric powder
1 jalapeno finely chopped
2 cups tomatoes, finely chopped
1 tablespoon chana masala
1 teaspoon kala masala, OPTIONAL
1/2 teaspoon cayenne powder
1/4 cup chopped cilantro, for garnish
Salt to taste


Instructions

Heat oil in a 3 qt sauce pan over medium heat. Add onions, ginger, jalapenos and saute for 10 minutes, stirring every minute. Onions should be cooked by now.
Add tomatoes and cook covered for 5 minutes, stirring every minute. Tomatoes will pulp down. Mash using a masher.
Add powdered spices and cook for a couple of minutes. Then add garbanzo beans along with a cup of water and bring it to a boil.
Reduce heat on low, add salt and cook for another 5 minutes. Garnish with cilantro and serve hot.

Okra with panchphoran November 04 2013


I made this very simple okra dish last night, it is so simple that it only requires 3 ingredients. It is usually made in Bengal, and is inspired by the main spice mix of Bengal called Panchphoran (which is a medley of 5 whole spices - fenugreek seeds, onion seeds, mustard seeds, fennel seeds and cumin seeds).


Ingredients

2 tablespoons Panchphoran
4 cups fresh okra, ends trimmed off and sliced horizontally into 2 so that you get 2 long pieces
Salt, to taste, about 3/4 teaspoon


Instructions

Heat oil in a non-stick fry pan and when the oil is hot, add Panchphoran and saute for a couple of minutes.
Add salt and okra, mix carefully so that the panchphoran is spread on all the okra pieces.
Cook for about 15 - 20 minutes, stirring every 3-4 minutes. Serve.]]>

Pumpkin sabzi November 04 2013



Ingredients

4 cups diced (1 inch cubes)
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/4 teaspoon asafoetida (hing)
5-6 curry leaves OR 2 tablespoons shredded unsweetened coconut
2 tablespoons oil
Salt to taste


Instructions

In a medium wide bottom saute pan or a skillet, heat oil and when the oil is hot, add mustard seeds and allow them to crackle. Have a lid handy in case if mustard seeds splutter a lot, this will take a couple of minutes.
Add cumin seeds and curry leaves, if using, and saute for another minute or so.
Add pumpkin/ squash and toss. Reduce heat to low and cook covered for about 15-20 minutes, tossing every 3-4 minutes, to make sure all sides are cooked and pumpkin does not burn. Take the largest piece and cut thru, if it is cooked, it will cut thru easily.
Add salt and cayenne powder (3 pinches) if you like some heat. If you are using coconut powder, add it now and mix well. Sprinkle some lemon juice, garnish with chopped cilantro and serve with bread.

Khichadi November 04 2013

Most Indian homes that I am aware of will make this dish when one is sick or tired. It is a very simple dish, humble and quick to make. There are many versions to this dish, some add ginger and garlic while others add other vegetables and make it. The key is to make this dish only in pure ghee, with white basmati rice and toor dal. Every other way has some addition or variation to it. This is as Indian as it can get...reminds me of one of the most humble ways to cook.


Ingredients

1 cup white basmati rice
1 cup toor dal (split yellow lentils)
1 tablespoon cumin seeds
1 jalapeno, finely chopped
2 tablespoons ghee
1/2 teaspoon turmeric powder
1 teaspoon salt
2 tablespoons ghee and 2 tablespoons sugar - for garnish, OPTIONAL



Instructions

Mix rice and lentils in a mixing bowl and rinse 3 times under cold running water, drain water and set aside.
In a pressure cooker (preferably) OR a 5 qt sauce pan heat 2 tbsps ghee over medium heat.
When all ghee has melted, then add cumin seeds and jalapeno and saute for 3- 5 minutes, stirring frequently.
Add turmeric powder and saute for another minute. Add salt, 5 cups water and all the rice and lentils, mix.
Bring it to a boil and once it has come to a boil, reduce heat to low and cook covered for 15 minutes. If using a pressure cooker, 3 whistles is perfect. Turn off stove and set aside.
Garnish with more ghee and sugar, if using and serve hot.

Coconut shrimp curry November 04 2013


Ingredients

8 jumbo prawns, deshelled and deveined
1/2 cup light coconut milk
1 tablespoon coriander powder
1 teaspoon turmeric powder
1 tablespoon paprika powder
1/2 teaspoon cayenne powder
1 teaspoon  salt
2 tablespoons oil
1 tablespoon ginger garlic paste
2 tablespoons cilantro, chopped


Instructions

Heat oil in a 3 qt medium pot over medium heat.
Add ginger garlic paste and saute for a couple of minutes.
Meanwhile, prepare a paste of the remaining ingredients except cilantro and shrimp.
Add this paste to the ginger garlic. Stir and bring it to a boil.
Add shrimp and mix, cook covered for 7-8 minutes on medium-low heat.
Garnish with cilantro and serve hot.

Masala milk with almonds November 04 2013



Ingredients

4 cups whole milk
2 tbps almond butter
1/4 cup almonds, preferably skinless
1/4 cup cashew nuts
1/2 tsp saffron threads
1/4 tsp cardamom powder
1/4 tsp nutmeg powder
2 tbsps sugar


Instructions

Heat whole milk on medium heat in a 3 qt sauce pan. Stir and cook milk for 10 minutes, stirring every minute and make sure that the milk solids from the sides of the pan are incorporated back into the milk.
Add almond butter and sugar, and keep cooking on low heat, stirring every minute.
Meanwhile, using a food processor, grind the remaining ingredients and add it to the milk. Mix well and cook for about 5 minutes, so that all the spices flavor the milk. Pour in tall thin glasses and serve hot. You can garnish with almonds and saffron strands.]]>

Chicken xacuti curry November 04 2013



Ingredients

1 cup red onion, finely chopped
4 black peppercorns + 1/2 stick cinnamon + 1 Star Anise + 2 cloves, muddled in a mortar pestle
3 tbsps peanut / canola / vegetable oil


Marinade

1 tablespoon paprika powder
1 tablespoon curry powder
1 tablespoon white poppy seeds
1 tablespoon rice OR malt vinegar
1 teaspoon salt
1 tablespoon ginger garlic paste
1/4 teaspoon cayenne powder
1/4 teaspoon nutmeg powder

4 chicken thighs, skinless and boneless
1 tablespoon tamarind paste OR pulp, NOT concentrate, if using concentrate, then 1/4 teaspoon
1 cup light coconut milk

Instructions

Heat oil in a 3 qt saute pan over medium heat. Add the muddled spices and saute for a couple of minutes, then add onions and saute for about 10 minutes, stirring every minute until onions are light brown in color.
Meanwhile, in a mixing bowl, mix the marinade ingredients and add chicken pieces to mix and mix well, so as to coat chicken pieces with the marinade. Set aside. You may want to do this overnight and keep the chicken along with the marinade in the refrigerator.
When the onions are done, add chicken along with marinade and tamarind paste, mix, cook for about 4-5 minutes. Stirring every minute. Then add 1 cup light coconut milk, stir.
Cook covered on low heat for 20 minutes, stirring every 5 minutes. Adjust salt, serve hot with rice or bread.

Apple and rice pudding November 04 2013



Ingredients

1 red apple, thickly grated (along with the skin)
1 tbsp rice
3 cups evaporated milk
½ cup sugar
½ teaspoon cardamom powder
1 tablespoon roughly crushed pistachios
1 tablespoon sliced almonds

Instructions

In a medium sauté pan over medium heat, add evaporated milk and rice and bring it to a boil.
Once the milk has come to a boil, add grated apple, sugar and cardamom powder and cook for about 15 minutes, or until the mixture is semi-thick.
Finally, garnish with pistachios and almonds and serve hot or chilled.

Potato sanchwhich November 04 2013



Ingredients

8 slices white bread
2 tablespoons butter

2 large potatoes, Idaho preferably, boiled and peeled, smashed (not mashed)
1 cup red onion, finely chopped
1 cup tomato, chopped
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1/2 jalapeno, finely chopped
1/2 teaspoon turmeric powder
1/8 teaspoon cayenne powder
1 teaspoon sugar OPTIONAL
1 teaspoon lemon juice
3 tablespoons chopped cilantro
2 tablespoons oil
Salt to taste


Instructions

Heat oil in a 3 qt sauce pan over medium heat.
Add mustard seeds and allow it to crackle, this will take about 2 minutes or so, when the crackling stops, add cumin seeds and jalapeno and saute for a minute.
Add onions and mix, cook onions for about 7 - 8 minutes, or until pink brown in color.
Add powdered spices, mix. Add tomatoes and cook for 4-5 minutes.
Add potatoes and mix well, add salt, sugar and lemon juice, and garnish with chopped cilantro. Set aside.
Grease a sandwich maker using butter.
Prepare sandwiches but placing 1 heapful tablespoon of potato mixture in between two bread slices (one on top of each other), press lightly and place in the sandwich maker, cook as per manufacturer's instructions. Serve hot with ketchup.]]>

Fish curry November 04 2013



Ingredients

1 lb fish fillets, chopped in 2 inch cubes
1/2 teaspoon turmeric to marinate fish
1 cinnamon stick, broken into 2
4 cloves
Salt to taste
2 tablespoons finely chopped cilantro, for garnish

Paste

1/2 tsp turmeric powder
1 teaspoon  paprika powder
1/4 teaspoon cayenne powder
1 cup light coconut milk
1 tablespoon ginger garlic paste
1/4 cup vinegar
1 tablespoon coriander powder
1 tablespoon tamarind pulp, if using concentrate, then 1/2 tsp only


Instructions

Marinate fish for 15 minutes with some salt and turmeric powder.
In a 3 qt saute pan, heat oil over medium heat and and saute finely chopped red onions for about 10 minutes along with cinnamon and cloves. Stirring every minute.
Meanwhile, in a mixing bowl, make a paste of the Paste ingredients and set aside.
When the onions are cooked, add the paste to the onions and mix, cook covered for about 5 minutes, stirring every couple of minutes.
Add marinated fish and 1 cup of water, sprinkle some salt and cook covered for 10 minutes. Stir gently, every couple of minutes.
Adjust salt and garnish with cilantro, serve hot with plain white rice.

Lotus stem curry November 04 2013


This curry is made from the root of lotus flower. This root has an earthy taste, like that of a mushroom, but its harder and needs to be cooked much longer. It has to be rinsed before cooking to clean off the dirt in which the root grows. I hope you enjoy this curry!


Ingredients

2 cups lotus stems (clean it thoroughly under running cold water and chop it into 1 inch pieces)
1 medium onion, finely chopped
1/2 jalapeno, finely chopped
1 bay leaf, torn into two pieces
2 cups tomatoes, finely chopped
1 tablespoon ginger garlic paste
1 tablespoon coriander powder
1 tablespoon paprika
1/4 teaspoon cayenne powder
1/2 teaspoon turmeric powder
2 tablespoons oil
Salt to taste
1 tablespoon chopped cilantro


Instructions

Heat oil in a medium sauce pan over medium heat.
Add onions and bay leaf. Saute till golden brown (8-10 minutes on medium-high heat).
Add ginger garlic paste, jalapenos and saute for 2-3 minuted. Add tomatoes and cook for about 4-5 minutes stirring constantly.
Add all powdered spices. Cook for 4-5 minutes.
Add 2 cups water, adjust salt and let the stems cook for 15 - 20 minutes on medium low heat, partially covered.
Adjust salt, garnish with cilantro and serve hot!

Masala rice November 04 2013



Ingredients

1 cup white basmati rice, rinsed in cold running water 3 times, drained and set aside
1 cup eggplant, cubed
1 cup Idaho or Russet potato wedges, not cooked
1 large red onion, thinly sliced
1/2 cinnamon stick
2 cloves
2 green cardamoms, whole, partially crushed
1 large bay leaf, torn into two
2 dry red chilies, torn into two
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 tbsp GODA masala OR Garam Masala
1/2 teaspoon turmeric powder
4 tablespoons shredded coconut
3 tablespoons ghee
2 tablespoons chopped cilantro
Salt to taste


Instructions

Heat ghee in a wide bottom sauce pan over medium heat.
When ghee is hot, add whole spices and saute for a couple of minutes, stirring constantly.
Add onions and brown them for the next 10 - 15 minutes. Stir every minute.
Add vegetables and cook for 5 minutes, stirring every minute.
Add rice along with powdered spices, coconut and adjust salt. Add double the quantity of water.
Cook covered over medium low heat. Cook rice until all water is absorbed by rice.
Garnish with frozen peas and cilantro, and serve hot.]]>