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Ingredients:
Mix together:
1 quart milk
1 quart plain yogurt
to cup sugar, or a combination of sugar and honey
4 teaspoons vanilla
Method:
Immerse into lassi: 6 to 8 fresh mint stalks (bruise leaves and tie ends of stalks together) or 2 to 3 tablespoons dried mint in a teaball or cheesecloth.
Let stand in refrigerator at least 5 hours to allow the mint to flavor the lassi.
Remove mint before serving.
Makes 2 quarts.
Ingredients:
1/4 cup vegetable oil
1/2 teaspoon cumin seeds
6 to 8 cloves garlic, coarsely chopped
4 to 6 green chiles, halved and seeded
1 lb. ripe tomatoes, coarsely chopped
1 teaspoon paprika
Cayenne pepper, to taste
Salt, to taste
Method:
Heat the oil in a skillet over high heat.
Add the cumin seeds and fry for 10 seconds.
Add the garlic and halved chiles and cook for 1 minute.
Add the remaining ingredients and stir to combine.
Reduce the heat and simmer uncovered for 1 hour, stirring occasionally, until the tomatoes are reduced to a thick paste and the oil has separated.
Cool and serve at room temperature.
Will keep covered and refrigerated for 1 week, and frozen for several months.
Makes about 1 cup.
Ingredients:
10 chicken drumsticks
2 tablespoons plain yogurt
2 tablespoons tomato paste
2 tablespoons fresh ginger, shredded
6 cloves garlic, ground
2 tablespoons lemon juice
2 tablespoons vinegar
Salt, to taste
Red pepper, to taste
Garam masala, to taste
2 tablespoons vegetable oil
Method:
Skin drumsticks and make cuts on the drumstick meat.
Mix yogurt, tomato paste, ginger, garlic, lemon juice, vinegar, salt, pepper and garam masala.
Marinate chicken in this paste for six hours.
Preheat oven to 350oF and bake for 45 minutes.
Ingredients:
1 stick butter
1 (3 lb.) chicken, skin removed and cut into 10 pieces
4 garlic cloves, halves
1 medium fresh hot green chile, seeded
1 (2.inch) piece ginger, peeled and coarsely chopped
2 cups finely chopped onions
8 cardamom pods, cracked
9 whole cloves
2 teaspoons cumin seeds
1 teaspoon chile powder (unspiced ground red chiles)
1 (1 1/2.inch) piece cinnamon stick
1 (16 oz.) can whole tomatoes, chopped, with juice
1/2 teaspoon salt
1/4 cup fresh coriander
Method:
Combine garlic, chile and ginger in a blender and process for 15 seconds.
Add onions and process for 15 seconds.
Add cardamom pods and cloves and process for 15 seconds.
Set aside.
Heat 3 tablespoons of the butter in a large skillet until the foam subsides.
Over medium heat brown half the chicken pieces on all sides.
Transfer to a plate.
Repeat with 3 more tablespoons butter and remaining chicken.
Add remaining butter and garlic/onion/spice mixture to pan and cook, stirring constantly, for 10 minutes or until liquid has evaporated.
Add cumin seeds chile powder and cinnamon stick and cook for 2 minutes, stirring constantly.
Add tomatoes, with their juice and salt.
Cook, stirring often, for 10 minutes.
Add chicken and its juices. Reduce heat to low.
Cook covered for 30 minutes, until chicken is tender and sauce is thickened.
Garnish with fresh coriander to serve.
Ingredients:
1 lb. shrimps, peeled and deveined
1 onion, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1 tomato, pureed
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. salt or to taste
1 tsp. lemon juice
Cilantro/coriander leaves
1 tbsp. oil
Methods:
Heat oil in a non.stick frying pan and fry the onion, tomato, ginger and garlic, together with cumin and coriander powders and cilantro/coriander leaves for five minutes on medium low heat.
Add shrimp, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for twenty five minutes.
Keep the pan covered with a lid.
Stir well to let the shrimps blend with the spices.
Season with lemon juice, garnish with cilantro/coriander before serving.
Ingredients:
2 cups long.grain rice, preferably Basmati
3 to 4 fresh ripe peaches, or 1 (16 oz.)
can peaches in syrup, drained
6 tablespoons ghee or vegetable oil
1/4 cup slivered blanched almonds
1/4 cup unsalted pistachios
1 medium onion, finely chopped
1 (3.inch long) cinnamon stick
1 cup milk
1/4 cup seedless raisins
1/2 teaspoon ground cardamom
1/2 teaspoon powdered saffron
Salt, to taste
Method:
Soak the rice in 3 cups cold water for 30 minutes.
Drain the rice, reserving the water, and set aside.
Cut the peaches lengthwise into 1/2.inch slices.
Heat the ghee or oil in a large saucepan over moderate heat and saute the peach slices until golden on both sides, 3 to 4 minutes.
Remove with a slotted spoon and drain on paper towels.
In the same ghee, saute the almonds until golden brown, about 2 minutes. Remove and drain.
Repeat with the pistachios.
Set the almonds and pistachios aside.
Add the onion to the ghee remaining in the pan and saute until tender, about 3 minutes.
Add the cinnamon stick and fry for 1 minute.
Add the rice and stir constantly for 2 minutes, until the rice begins to brown and is thoroughly coated with the ghee.
Add the reserved water, milk, raisins, cardamom, saffron and salt.
Bring to a boil, stirring occasionally to prevent the rice from sticking to the bottom of the pan.
Reduce the heat to low and simmer covered for 10 minutes.
Remove from the heat and allow to sit covered for 15 minutes.
Fluff the rice with a fork, remove and discard the cinnamon stick, and transfer to a serving platter.
Surround the rice with the reserved peach slices and sprinkle with the almonds and pistachios.
Ingredients:
1/2 gallon full fat milk
2 cups cooked rice
1 cup raisins
1/2 cup sugar
Method:
Boil milk in a heavy bottomed saucepan until it reduces to half.
The key to this dessert is vigilant, constant stirring to ensure that the contents do not stick to the bottom of the vessel.
Add cooked rice, raisins and sugar and mix well till it attains a thick sticky consistency
Ingredients:
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon crushed dried red chillies
4 tablespoons groundnut oil
1 capsicum, chopped small
2 large onions, sliced
1/2 â €• ginger, finely chopped
3 cloves garlic, finely chopped
4 fresh chillies, finely chopped
1 lb. prawns, peeled
1/2 teaspoon turmeric
1.14 oz. can of plum tomatoes,
drained and roughly chopped
water
Method:
Heat the salt, cumin and dried chillies in a heavy frying pan over a high heat for 1 minute.
Keep the spices moving.
Add the oil.
Lower the heat and add the onion and capsicum.
Cook for a few minutes until the onions are soft.
Add the ginger, garlic and chillies.
Stir for another minute.
Add prawns, turmeric and tomatoes.
If the mixture is too thick add a little water.
Simmer until prawns are cooked through.
Ingredients:
2 cups flattened rice (poha)
available at any Indian grocery store.
2 cups water
1 potato, chopped small
2 tablespoons ghee
1 onion, chopped fine
1/4 cup groundnuts (raw peanuts)
1/2 teaspoon turmeric (just enough to color the rice)
1/2 teaspoon mustard seeds
Lemon juice, to taste
Salt and pepper
Method:
Soak the flattened rice (poha) in water and set aside.
In a large round.bottomed frying pan, heat the ghee till very hot.
Add mustard seeds, onion, potato and groundnuts.
When the mustard seeds are tender, cover with water and cook till potato and groundnuts are tender.
Drain off any excess water from the soaked rice.
Add the turmeric to the ricetill it â €™s a nice golden yellow.
Add the rice to the frying pan and mix with the potato.onion mixture until hot.
Add salt, pepper and lemon juice to your taste.
Ingredients:
1 1/4 cup uncooked rice
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. each cumin and mustard seeds
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
For the peas:
1 lb. shelled green peas
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin seeds
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
Method:
Heat oil in a heavy bottomed saucepan and fry the cumin and mustard seeds for one minute.
Add rice, turmeric and chilli powders and salt together with two and a half cups of lukewarm water, cover with the lid and cook on medium low heat for half an hour.
While the rice is cooking, heat oil in a non.stick frying pan (or skillet) and fry the cumin seeds, together with
ginger and garlic, for five minutes.
Add green peas, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for fifteen minutes.
Garnish with cilantro/coriander leaves.
When the rice is done, mix the peas and garnish with cilantro/coriander leaves.
Ingredients:
12 cups whole milk
2 teaspoon salt
1/4 teaspoon cumin seed, crushed
1/3 cup lemon juice
Method:
In a 5.quart Dutch oven bring milk, salt and cumin seed just to boiling; reduce heat.
Simmer, uncovered, for 5 minutes.
Remove from heat.
Stir in lemon juice.
Let stand 15 minutes.
Line a large strainer or colander with several layers of pure cotton cheesecloth.
Strain mixture; discard liquid.
Gently squeeze the cheesecloth to remove as much liquid from the curds as possible.
Wrap cloth around curds.
Place wrapped curds in a large strainer or colander and put a weighted bowl on top to help press out any additional liquid.
Let stand, covered, in the refrigerator for at least 15 hours.
Remove curds.
Discard liquid.
Form curds into a flat rectangle or press into a large bowl to shape.
Refrigerate, covered with plastic wrap, until well chilled.
Store in refrigerator, tightly wrapped, for up to 3 weeks.
Yields about 1 pound.
Ingredients:
2 cups yogurt/curds
Cilantro/coriander leaves
1 small onion, chopped fine
1 small cucumber, grated
1 small tomato, chopped fine
1 tsp. oil
1 tsp. mustard seeds
Salt and pepper to taste
Method:
Mix the yogurt/curds, onions and tomatoes, cilantro/ coriander leaves, cucumber, salt and pepper.
Fry the mustard seeds in oil and add to the mixture.
Serve.
Ingredients:
1 lb. okra, sliced lengthwise or chopped into small pieces.
2 onions, pureed
2 tsp. ginger paste
2 tsp. garlic paste
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 potato, cubed
1 tsp. salt or to taste
1 large tomato, pureed
2 tbsp. oil
Method:
Heat oil in a non.stick frying pan (or skillet) and fry the onions, ginger and garlic, together with cumin and
coriander powders and tomato for five minutes on medium low heat.
Add potato, okra, turmeric and chilli powders and salt and cook on medium low heat for half an hour.
Ingredients:
4 cups all.purpose flour
1 Tablespoon sugar
1 Tablespoon double.acting baking powder
1/4 teaspoon baking soda
1/2 tsp salt
2 eggs
1 cup milk
4 to 6 teaspoons ghee or melted butter
Method:
Combine the dry ingredients in a large mixing bowl and stir until the ingredients are thoroughly mixed.
Make a well in the center of the mixture and add the eggs, stirring them into the mixture.
Add the milk in a thin stream (or a little at a time if you only have two hands), and stir until all the ingredients are well combined.
Gather the dough into a ball and knead for about 10 minutes, adding a little flour as needed to prevent
sticking, until the dough is smooth and can be gathered into a soft, somewhat sticky ball. Moisten your hands
with a teaspoon of ghee, rub it over the ball of dough,and place it in a bowl.
Drape a kitchen towel over the bowl and allow to sit at room temperature for about 3 hours.
Place two ungreased baking sheets in the oven and preheat the oven and the sheets to 450F.
Divide the dough into 6 equal pieces and flatten each into a tear drop, or leaf shape about 6 inches long and 31/2 inches across at its widest point.
Use your fingers to do this, and moisten them with ghee as needed to prevent the dough from sticking.
The ghee also assures the proper texture of the bread, so moisten your fingers with it even if the dough is not sticky.
Arrange the bread â €œleaves― side by side on the preheated baking sheets and bake them for about 6 minutes, or until they are firm to the touch.
Slide them under the broiler for a minute or so to brown the tops lightly.
Serve warm or at room temperature.
Ingredients:
2/3 cup masoor dhal
1 tbsp. oil
1 large onion, sliced
1 tsp. turmeric powder
2 tsp. salt or to taste
Method:
Pre.cook the lentils using three cups of water.
Heat oil in a saucepan and fry the onions for five minutes, stirring constantly.
Add the lentils and another three cups of water and turmeric powder, heat till the mixture starts boiling, season with salt and turn off the heat.
Ingredients:
1 cup wheat flour
1/2 cup rice or all.purpose flour
1 onion
1 carrot
3 to 4 cabbage leaves
Cayenne Pepper to taste
1 jalapeno or serrano pepper
1 potato
4 green chiles
1/2 teaspoon grated fresh ginger
5 tablespoons vegetable oil
1/4 teaspoon turmeric powder
Salt to taste
Method:
Finely chop all the vegetables either in a chopper or by hand in a large plate.
You may even grate them if a chopper is not available.
Add the flours, 2 tablespoons oil, salt, cayenne, turmeric and knead to a very stiff dough.
Do not keep the dough for long after kneading, or it will become gooey and soft.
This would make it difficult to roll the parathas.
Divide into 3 parts.
Roll into 5.inch rounds.
Shallow fry on a hot griddle (tawa) on both sides until golden brown using the remaining oil.
Eat hot or carry away for later, with sauce, tamarind or onion chutney.
Ingredients:
1/4 cup refined oil
1 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1 1/2 kg. raw mango
1/2 teaspoon salt
1 cup water,
5 cups sugar
Method:
Skin the mangoes. Remove the seeds and cut the mangoes into small pieces.
Keep them aside.
Heat the oil in a pan.
Sprinkle the mustard seeds into the oil.
Just as the seeds start to crack, add the turmeric powder, salt and mango pieces into the pan.
Stir them thoroughly and add the water.
Allow the whole thing to come to a boil.
Add sugar to it and continue boiling.
The chutney will be thickening.
In the process continuous stirring is a must.
When the chutney becomes thick remove the pan from burner.
Let it cool to normal temperature.
Refrigerate and serve cold.
Ingredients:
1 cup plain yogurt
1 cup heavy cream
2 medium onions, coarsely chopped
1/4 cup blanched almonds
2 tablespoons chopped fresh ginger
2 tablespoons ground coriander
1 tablespoon ground cardamom
Salt and freshly ground pepper to taste
2 lb. boneless lean lamb, cut into 2.inch pieces
1 to 2 lb. potatoes, peeled and quartered
Method:
Combine all ingredients except the lamb and potatoes in an electric blender or food processor and process until
smooth.
Put the yogurt mixture and the lamb into a large, heavy pot (preferably nonstick) and bring to a boil over
moderate heat. Reduce the heat and simmer tightly covered for 2 hours.
Check the stew and stir frequently, adding milk or water as needed if the sauce becomes too thick.
Add the potatoes and continue cooking until tender, 30 to 45 minutes.
Ingredients:
2 cups full fat milk
1 cup cottage cheese
1/2 cup sugar
Method:
Boil milk in a heavy bottomed saucepan until it reduces to half.
Add cottage cheese and sugar and mix well till it attains a semi.solid consistency.
Preheat the oven.
Transfer the mixture to a square shaped oven proof dish and bake at 425F for 10 minutes.
Let stand in the oven for half and hour.
Cut into squares and serve.
Ingredient:
1 cup instant nonfat dry milk
1/4 cup all.purpose flour
2 pinches baking soda
3 tablespoons melted ghee
3 to 4 tablespoons milk
1 cup light brown sugar
3 cup water
7 cardamom pods
2 cup oil
1 teaspoon vanilla essence
Method:
In a large bowl, mix dry milk powder, flour, baking soda and ghee; using both hands, rub the mixture.
Add the milk to the ingredients.
Knead for another 5 minutes.
Roll dough into small balls.
To prepare syrup, boil the brown sugar and 3 cups water in a pot for half an hour over low medium temperature.
Add 2 cups oil to a small pot and fry the small balls until they are brown.
After all balls are fried, reheat the sugar water.
Add cardamom seed.
As soon as it begins to boil, add the balls and simmer for 15 minutes.
When the balls absorb the syrup, turn off the heat.
Remove the balls with slotted spoon. Stir the essence into the syrup and pour the mixture over the balls.
Serve hot or cold.
