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).Ingredients2 tablespoons Panchphoran4 cups fresh okra, ends trimmed off and sliced horizontally into 2 so that you get 2 long piecesSalt, to taste, about 3/4 teaspoonInstructionsHeat 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...
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.Ingredients1 cup white basmati rice1 cup toor dal (split yellow lentils)1 tablespoon cumin seeds1 jalapeno, finely chopped2 tablespoons ghee1/2 teaspoon turmeric powder1 teaspoon salt2 tablespoons ghee...
Ingredients8 jumbo prawns, deshelled and deveined1/2 cup light coconut milk1 tablespoon coriander powder1 teaspoon turmeric powder1 tablespoon paprika powder1/2 teaspoon cayenne powder1 teaspoon salt2 tablespoons oil1 tablespoon ginger garlic paste2 tablespoons cilantro, choppedInstructionsHeat 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.
Ingredients4 cups whole milk2 tbps almond butter1/4 cup almonds, preferably skinless1/4 cup cashew nuts1/2 tsp saffron threads1/4 tsp cardamom powder1/4 tsp nutmeg powder2 tbsps sugarInstructionsHeat 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...
Ingredients1 cup red onion, finely chopped4 black peppercorns + 1/2 stick cinnamon + 1 Star Anise + 2 cloves, muddled in a mortar pestle3 tbsps peanut / canola / vegetable oilMarinade1 tablespoon paprika powder1 tablespoon curry powder1 tablespoon white poppy seeds1 tablespoon rice OR malt vinegar1 teaspoon salt1 tablespoon ginger garlic paste1/4 teaspoon cayenne powder1/4 teaspoon nutmeg powder4 chicken thighs, skinless and boneless1 tablespoon tamarind paste OR pulp, NOT concentrate, if using concentrate, then 1/4 teaspoon1 cup light coconut milkInstructionsHeat 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,...
