Sabzi Korma

May 18th, 2010

Vegetables in a Creamy Curry Sauce

Kormas and nut based creamy sauces are the Persian influence in India. This one is a curry from Kashmir the Northern most part of India.

I Green Bell pepper cubed

1 Cup Onions Chopped

1 Jalapeno sliced

4 Cloves garlic peeled and minced

4 Cups Frozen mixed Vegetables, Peas, Carrots Beans and Corn

1 Cup Tomato Paste Read the rest of this entry »

Daal Makhani

May 18th, 2010

Lentils in creamy style

Daal Makhani is a favorite lentil delicacy from Punjab, North India. Any Indian full course dinner or lunch must have some type of lentil in the menu. Lentils are cooked into a spicy gravy and are used as a dipping for flatbreads or to spread over rice. Lentils can also be soaked and blended into a puree and fried as appetizers. In South India lentils are soaked, ground and mixed with rice powder to make crepes. These crepes are called Dosas or they may be filled with spicy potato filling and rolled into Masala Dosas or spicy crepes. Lentils are an excellent source of protein and each state in India and each village cooks them in their own special way. When you visit an Indian Grocery store you will see many different varieties of the lentil. These lentils are also available at Asian or Far East markets. Today’s lentil recipe will use three different types of lentils.

1 Cup Urad Daal whole or Kali Daal or Black Lentils whole and not split available at Indian Groceries

½ Cup Split Mung Bean Daal also available at Indian Grocery stores

½ Cup Chana Daal or split Chickpea Lentils available at Indian or Asian Grocery stores

1 Tsp. Turmeric Powder

½ Tsp. Cayenne Pepper Powder Read the rest of this entry »

Aloo Gobi Matar

May 18th, 2010

Potato Cauliflower and Peas from Madhya Pradesh, middle side of India

This is a very simple and tasty vegetable. This can be served with Basmati rice or with Indian flatbreads.

2 Cups Potatoes peeled and cubed

2 Cups Cauliflower Florets

1Cup Peas

4 Tbs. Cooking Oil

1 Tbs Whole Cumin Seeds

1 tbs. Jalapenos chopped Read the rest of this entry »

Thair Chaadam

April 4th, 2010

South Indian Yogurt Rice

4 Cups Overcooked Rice (Cooked until it is soggy)

1 Cup Plain Yogurt

1 Tsp. Mustard Seed

2 Cayenne Peppers, dried (or 1 Tsp. Crushed red pepper)

1 Tsp. Black Gram Lentils (available in Indian and Thai grocery stores, goes by the name of Urad Daal)

1 Jalapeno, chopped fine

10-12 Curry leaves, fresh or dried Read the rest of this entry »

Baklava

April 4th, 2010

The Mediterranean cuisine has been popular all over the world for its delicious taste as well as for the healthy ingredients. The first known inhabitants of Greece were some people of the Stone Age around 7000 BC who came from the east. The Greeks arrived about 2000 BC from the north. Flour, honey, pastry and nuts have been the style of Greek food since fifth century BC as mentioned in the comedies of Aristophane the famous Greek philosopher. After the partition of the Roman Empire in AD 330, Greece became part of the Byzantine Empire based in Constantinople, which is now Istanbul. This lasted for more than eleven centuries. In 1453 the Ottoman Turks captured Constantinople and Greece lived under Ottoman control for the next four hundred years. By the time Greece emerged as an independent nation again in 1830 their cuisine became Middle Eastern.

Greek desserts are typically very sweet with a lot of fat content. One of the most popular one is Baklava, a dessert made with phyllo pastry, nuts and sweets. Another variation of the Baklava is Sourota, which is a Baklava Roll. When I was in a Loreto School in Calcutta India, one of my classmates was called Athena and was originally from Greece. Her grandmother used to come from Greece every summer to visit her. I took a few notes while watching her make this dessert and I have worked on refining this recipe ever since. This is the sweet result.

Ingredients: Read the rest of this entry »

Khichuri

February 21st, 2010

This is a basic Mung Bean dal and Basmati rice stew

The word Khichuri literally means a hotchpotch or a mixture

2 Cups Mung Bean Dal, or split yellow Lentils available at the Indian Groceries or Asian and Thai markets. You could substitute with split Red Lentils available at regular grocery stores.

1 Cup Basmati Rice

4 Tbs. Ghee, clarified butter, or cooking oil

2 Bay Leaves

2 Whole Cayenne Peppers

1 Tsp. Cumin Seeds, whole

1 Jalapeno or two Serranos chopped fine

1 Tsp. Asafoetida or Hing powder (available at Asian or Indian grocers)

1 Tomato chopped, about one cup

1 Tbs. Fresh ginger peeled and grated

1Tsp. Turmeric powder

1 Tbs. Roasted and ground Cumin Seeds

1Tbs. Salt

1Tbs. Sugar

1Tsp Garam Masala (Equal amounts of Cardamom Cinnamon and Clove ground together)

6 Cups Water (You might need more) Read the rest of this entry »

Cranberry Chutney

February 21st, 2010

2 Cups Fresh or frozen cranberries

1/2 Cup Fine sugar

1 Cup Brown sugar

1 Tbs. Salt

1Tbs. Peeled and grated fresh ginger

1 Tbs. Whole mustard seeds

1 Tsp. Crushed red pepper

1 Tbs. Cooking oil

Heat the oil in a pot and put the mustard seeds and the crushed peppers in. When they start popping add the ginger. Fry the ginger a little bit and then add the cranberries, sugars, salt and simmer the chutney in medium heat till the cranberries are mushy and there is a thick gravy. Serve as a condiment or sweet chutney on the side with dinner.

Cucumber Raita

February 21st, 2010

2 Cups Thin slices of Cucumber

1 Green lime juiced.

1 Tsp. Roasted and ground Ground Cumin seeds.

1 Tsp. Kala Namak or Rock Salt Powder available at Indian Groceries already powdered and if not available, use regular Salt.

1 Tsp. Sugar

1 Cup Plain Yogurt

1 Cup Chopped Cilantro

2 Tbs. Fresh Mint Leaves minced fine

Mix everything together in a bowl and serve as a condiment with dinner or as an appetizer with chips.

Gota Siddhow

February 21st, 2010

Means “Whole Boiled”

This cuisine is a special one and it is better to search for small sized whole vegetables.

1 Cup Small whole potatoes.

1 Cup Small onions peeled

1 Cup Frozen peas

1 Cup Butternut Squash peeled, and chopped

1 Cup Baby carrots

1 Bunch Spinach Leaves

1 Cup Brussel Sprouts

2 Plantains

2 Tarro Root this can be found in Asian markets or in regular grocery stores

You can be creative and add any vegetables. Do not stick to the rules, if you have bigger vegetables cut them in chunks.

Boil the vegetables together with 1 cup of water and after they are cooked try to dry the water up as much as possible on high heat taking care not to burn them. Cool the vegetables and mix them in a bowl with:

2 Tbs. Mustard Oil available at Asian or Indian Groceries. You can also use Ghee or Clarified Butter

1 Tbs. Ground hot mustard powder

1 Tbs. Salt

1 Green Lime or Yellow Lemon juiced

1/2 Cup Chopped cilantro

1 Jalapeno or two Serranos chopped.

Serve with plain rice or the rice and lentil stew.

Aloo Morich

February 21st, 2010

The word “Aloo ” means potato and “morich ” means black pepper.

4 Big Potatoes boiled, peeled and cubed.

1 Tbs. Ground Black Pepper

1 Tbs. Ghee or Clarified Butter or cooking oil

1 Tsp. Salt.

1 Cup Water

In a pan or cooking pot heat the ghee or clarified butter, or canola oil. Add the potatoes and salt and start cooking on medium heat until the potatoes mix well with everything. Add the ground black pepper and keep cooking. Add the water, lower the heat and simmer covered until the potatoes are more soft and the water is dried up. Serve over rice, toasted bread or with Kitchuri.