Ingredients1 cup water1 cup 2% milk1 teaspoon sugar1 teaspoon black tea leaves, loose½ teaspoon freshly grated ginger OR 1 pinch cardamom powderInstructionsMix all ingredients in a small pot (1 qt) and bring it to a boil. Once it comes to a boil, simmer for 3-4 minutes, strain. Serve hot.Note: To make Iced Chai, cool chai for a bit and then simply fill a glass 3/4th with ice-cubes and pour chai over it. Serve.
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...
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.Ingredients4 tbsps ghee 2 lbs lamb shoulder, cubed in 2 inch pieces – preferably boneless2 Tablespoons finely chopped garlic1 cup plain full fat yogurt2 dry bay leaves6 green cardamoms1 cinnamon stick, broken into two1 large red onion, thinly sliced2 Tablespoons curry powder2 Tablespoons paprika powder1 teaspoon cayenne powder2 Tablespoons chopped cilantroSalt, to taste InstructionsIn a mixing bowl, add garlic, yogurt, paprika, cayenne, curry powder, some salt and marinate the lamb pieces. Set aside.In a 5 qt pot, heat ghee...
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,...
