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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
