Dal Masti
Serves: 4 People
Total cooking time: 20 min.
| Ingredients: | |||
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1 cup Chana dal 1 Tbsp. Ghee 1 Tbsp. Green chili powder 1 Tbsp. Red chili powder 1 Onion Salt |
Coriander leaves Amchur powder Lemon juice Turmeric powder |
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Directions
Preparation:
Wash the dal in 3–4 changes of water. Grind the coriander leaves, green chili and lemon juice. Peel, wash and cut the onion into slices.
Cooking:
Boil the dal adding salt and turmeric. Pour it in a serving bowl. Sprinkle on red chili powder, amchur powder, grinded coriander and sliced onion. Pour over hot ghee and serve.
POTATO MASALA
Serves: 4 People
Total cooking time: 20 Min.
| Ingredients: | |
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24 oz. Boiled potatoes 10 Curry leaves 6 Tbsp. Oil 4 tsp. Sugar 1 tsp. Cumin seeds |
Cilantro Green chili Asafoetida 1/2 tsp. Red chili powder Add Salt to taste |
Directions
Preparation:
Cut the potatoes into small cubes. Chop the cilantro very finely. Cut the green chili into small pieces.
Cooking:
Heat oil in a pan. Add cumin seeds and let crackle. After cumin seeds start to crackle, add asafoetida & curry leaves. Add potatoes while ingredients crackle in pan. Lower heat to simmer and add green chili, salt, sugar, red chili powder and chopped cilantro. Mix well and cover for 3-5 minutes. Let cool for a few minutes and serve!
Garnishing:
Garnish with fresh chopped cilantro leaves.
SKEWERED MINT CANTELOUPE
| Ingredients: | |
| 1 Cantaloupe; peeled, seeded and cubed 1/4 Cup Butter 1/2 Cup Honey 1/3 Cup Fresh Mint leaves, chopped Skewers |
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Directions
Preheat grill for medium heat. Thread the cantaloupe chunks onto 4 skewers. In a small saucepan, heat butter with honey until melted. Stir in mint. Brush cantaloupe with honey mixture.
Lightly oil grate. Grill skewers 4 to 6 minutes, turning to brown all sides. Serve with remaining sauce.
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CURRY CHEESE BALLS
| Ingredients: | |
| 2 8 oz. Packages Cream Cheese, softened 1/2 Cup Chutney 1/2 tsp. Mustard powder 1 1/2 Tbsp. Curry powder 1/2 Cup Sliced Almonds |
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Directions
In a medium bowl, mix together the cream cheese and chutney until well blended. Season with mustard powder and curry powder, and mix well. Chill overnight, or until cream cheese is firm.
Roll chilled cheese mixture into a ball, and roll in almonds to coat. Serve with crackers or veggies.
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CORIANDER CHILI ALMONDS
| Ingredients: | |
| 1/2 Tbsp. Olive oil 1 1/2 Cup Blanched Almonds 1 tsp. Coriander seeds, crushed 1 Dried Red Chili Pepper 2 Pinches of Sea Salt |
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Directions
Add the olive oil and almonds to a hot saute pan. Saute the almonds until golden brown, shaking the pan regularly to color them evenly. Crumble in the coriander and chili to taste, and add the sea salt. Toss over and serve hot on a large plate.
JUST PEACHY PIZZA
Naan Your Average Pizza Contest
Grand Prize Recipe
submitted by Dee W., Culleoka, TN
| Ingredients: | |
| 6 Pieces Tandoori Naan 4 oz. Cream cheese 1/2 Cup white chocolate chips 2 Peaches 1/2 Cup brown sugar 1/2 Cup diced pecans 2 tsp. Cinnamon 1/2 cup dried cranberries 2 Tbsp. Melted butter |
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Directions
Preheat oven to 350°F. Grease two cookie sheets.
In a microwave safe bowl melt the 1/2 cup white chocolate chips for about 30 seconds in the microwave, stir in cream cheese, return to microwave for 15 seconds. Stir until smooth.
Slice peaches in to thin slices. In a bowl toss together peaches, brown sugar, pecans, cinnamon, cranberries and butter.
On each of the Tandoori Naan Bread spread 1/6th of the cream cheese mixture, sprinkle evenly on top 1/6th of the peaches mixture, and press gently to help the peaches cling to the cream cheese. Arrange the breads on the cookie sheets so that they are not touching. Bake for about 12 minutes. Allow to cool for about 2 minutes. Serve with or without optional topping.
Topping:
1 cup heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
In a mixer whip all ingredients until peaks form. Chill until needed.
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MUTTER PANEER
Total preparation time: 10 min.
| Ingredients: | |
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4 1/2 Cups Paneer cheese, cubed 2 1/2 Cups Peas 2 Large Onions 3 Medium Tomatoes 1 Tbsp. Ginger paste 2 Tbsp. Garlic paste 2 tsp. Coriander powder 1 tsp. Cumin powder 2 tsp. Garam masala 1/2 tsp. Turmeric powder 2 Green chillies, chopped fine 6 Tbsp. Oil 1 1/2 Cups Water Salt to taste 3 Tbsp. Heavy cream, thickened Coriander leaves chopped fine to garnish |
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Directions
Grind onions in a food processor until paste consistency. Set aside. Repeat process with tomatoes. Heat two to three tablespoons of oil in a pan and gently stir-fry paneer until golden. Remove onto a paper towel and set aside. In the same pan heat two to three tablespoons of oil and add the onion paste. Fry till it turns light brown. Add tomato paste, ginger and garlic paste then fry for another two to three minutes.
Add coriander, cumin, turmeric, garam masala, green chillies and fry, stirring continuously till the oil begins to separate from the masala (spice mixture). Add peas to the pan and fry for two to three minutes then add the paneer, water and salt. Reduce heat to a simmer and cook till the gravy thickens. When the gravy is as thick as you would like, remove from heat and stir in the cream.
Garnish with coriander leaves and serve with naan.
RAITA
Total preparation time: 10 min.
| Ingredients: | |
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1 Cup plain yogurt
3 Cucumbers, seeded and chopped 1 Tomato, seeded and chopped 1 tsp. Ground cumin 1/2 tsp. Paprika Salt and Pepper to taste |
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Directions
In a salad bowl, whisk together the yogurt, cumin and paprika. Add chopped cucumbers and tomatoes; toss and chill before serving.
Spicy Mango Chutney
Serves: 4 People
Total preparation time: 10 min.
| Ingredients: | |
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3 large Sweet mangoes, slightly ripened 1 tsp. Lemon rind, minced finely 1 tsp. Lemon juice 10 Green chillies 1/2-inch Piece ginger, minced finely 1 tsp. Cumin seeds 1/2 tsp. Fennel seeds 1 tsp. Coriander seeds 1 tsp. Mustard seeds 6 tsp. Cooking oil Salt to taste |
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Directions
Peel the mango and cut it into small chunks. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Drain, mash well and set aside. Roast the methi, cumin and coriander seeds and crush coarsely.
Set aside and heat the remaining oil and add the mustard. When the mustard crackles, add the ginger and green chillies and fry for about 1-2 minutes. Add the mango, powdered masala, salt to taste, lime rinds and lime juice. Bring to a boil on a low flame. Remove from heat and let it cool to room temperature.
Store in an airtight container. If boiled and cooled well, since no water is used in making this dish, it should keep well for more than a week. Store it in airtight containers in the fridge.
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Almond KuLfi
Serves: 4 People
Total preparation time: 9-10 hours
| Ingredients: | |
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1 Cup Almonds, peeled and grinded 1 1/2 Cups Condensed milk 1 Cup Whipped cream 1/4 tsp. Powdered cardamom 1/2 Cup Pistachios, chopped A Pinch of Saffron Sugar to taste |
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Directions
Mix all the ingredients, except for pistachios and saffron, in a large bowl. Heat the mixture for three to five minutes over medium heat, then pour into a conic mold. Sprinkle with chopped pistachios and saffron before freezing for eight to ten hours.
Grilled Naan Bread
Total preparation time: 10-15 min.
| Ingredients: | |
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Naan Bread Mild cheese (like homemade Indian cheese, Brie or Provolone), in pieces Spinach, chopped into bite-sized pieces Red peppers, chopped into bite-sized pieces Ground Coriander, to taste |
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Directions
Lightly coat grill with oil and preheat for five to ten minutes on high. Place naan bread onto grill and flip after two to three minutes. Place cheese, veggies and spicing on top and allow to melt. Depending on preference, carefully remove from grill after three to five more minutes. Allow to cool and serve! Goes great with a mango lassi.
Mango Lassi
Serves: 2 People
Total preparation time: 10 min.
| Ingredients: | |
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1 mango, peeled, pitted, and coarsely chopped (about 1 cup) 1 Cup whole milk or low-fat plain yogurt 3 Tbsp. sugar Ice cubes, for serving |
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Directions
In a blender, combine mango, yogurt, sugar and 1/2 cup cold water. Pour through a fine strainer (to remove pulp), if desired. Serve immediately over ice.
Jeera Rice
Serves: 6 People
Total cooking time: 20 min.
| Ingredients: | |
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5 Tbsp. Oil 1.5 tsp. Cumin seeds 1 Cup Basmati rice Add Salt to taste Turmeric powder 2 Cups Water |
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Directions
Preparation:
Clean and wash the rice in 3-4 changes of water. Soak in 2 cups of water for 25-30 minutes.
Cooking:
Heat oil in a wok. Add the cumin seeds and a pinch of turmeric powder & immediately add the rice. Add water & salt and stir slowly. Let it cook on high flame for 7–8 minutes. Lower heat & cover. Let it cook for 4 more minutes. on a low flame until water is absorbed.
Garnish with fresh chopped cilantro leaves & serve steaming hot.
Khichdi
Serves: 4 People
Total cooking time: 30 min.
| Ingredients: | |||
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1/2 Cup Dal 6 Cloves 3 sticks Cinnamon 2.5 cups Water 2 Tbsp. Oil 2 Red chilis - whole Asafeotida |
1 cup Rice 1/2 tsp. Mustard seeds 1/2 tsp. Turmeric powder 1/2 tsp. chili powder Add Salt to taste Ghee |
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Directions
Preparation:
Wash rice in 3–4 changes of water. Soak in 2 cups fresh water for 30 min. Repeat process with Dal.
Cooking:
Heat oil. Add mustard seeds, a pinch of asafoetida, cloves, cinnamon, red chili. Add dal with the water. Add turmeric & chili powder. Bring it to boil, lower the heat, cover and cook for 10 min. Add a spoon of ghee to it. Add the rice along with the water and salt. Increase the heat and stir slowly. When it starts boiling, lower the heat. Cover it and let it cook for 15 min. Remove from the burner. Serve with Ghee.
Plain roti
Serves: 4 People
Total cooking time: 20 min.
| Ingredients: | |
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Wheat flour 1.5 cups Water 1 Tbsp. Oil 1/4 Tbsp. Salt Ghee |
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Directions
Preparation:
Add salt to the wheat flour. Add water to the flour slowly. Then 1 Tbsp. oil & mix well. Cover & keep aside for 10 minutes. Now make small equal balls of dough.
Cooking:
Roll dough into a round shaped Roti using a rolling pin. Heat the tava on a burner for a minute. Place the Roti on it and roast it on both sides. Now remove it from the tava & flip Roti again on burner. The Roti is ready to serve.
Garnishing:
Apply Ghee and serve hot.
GHEE
Total cooking time: 10 Min.
| Ingredients: |
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1 lb. Butter |
Directions
Preparation:
Place butter in a medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam, which will disappear. The ghee is done when a second foam forms on top of the butter, and the butter turns golden. This takes approximately 7 to 8 minutes. Brown milk solids will be in the bottom of the pan. Gently pour into a heatproof container through a fine mesh strainer or cheesecloth. Store in an airtight container, being sure to keep the ghee free from moisture. Ghee does not need refrigeration and will keep in an airtight container for up to 1 month.
Wondering what Ghee is? Don't know where to find Roti? Visit Deep Foods' Grocery Babu and order any ingredient necessary to cook an Indian meal from scratch!
Did you know that there are hundreds of different types of curry? In fact, curry powder and the word curry do not actually refer to any specific Indian food. Curry powder, also known as masala powder, is a blend of spices of varying composition developed by the British during the days of the Raj to recreate the taste of Indian cuisine at home.
Did you know that in India Coriander Seeds are called dhania and are a common seasoning ingredient in many Indian recipes. These flavorful seeds have a lemony citrus taste when crushed. Coriander seeds have many uses from being a key ingredient in garam masala and Indian curries to being used in brewing Belgian wheat beers.
A key ingredient in many delicious Indian dishes, Paneer Cheese is the cornerstone of Indian vegetarian cuisine. Paneer originated in India and is a source of protein for vegetarian Hindus. Because Paneer Cheese is so high in protein, it can be an excellent substitute for meat in many dishes.
Did you know that peas are botanically a fruit, but are considered a vegetable in cooking? Peas have been used since ancient times and remain a staple in most households and are also an important component to many Indian favorites, including samosas.
Ginger is a herb, but it is often known as a spice and in many countries it is thought to be a remedy for many ailments. Ginger has been said to cure migraines, reduce joint swelling for people suffering from rheumatoid arthritis and shorten flu and cold symptoms. Ginger is an essential ingredient in Indian cooking and we can see why!
Tomatoes contain large amounts of vitamin C, vitamin A, potassium and iron. They also contain Lycopene, an antioxidant that research suggests can help people stay active even in old age. Studies conducted by Harvard researchers have suggested that lycopene can even help prevent cancer.
Raita is made using plain yogurt. Sounds boring? Think again. Even plain yogurt contains healthy amounts of Calcium and Vitamin D, and both can play a crucial role in preventing or delaying the onset of Osteoporosis.
Cucumbers are a guilt-free food. They contain few carbohydrates but pack in vitamins that are great for your kidneys. Cucumber's potassium content make it useful for controlling blood pressure and the high mineral content of cucumber promotes nail health
When you think of paprika you probably picture the image above. Of course, paprika is actually made from ground dried bell peppers and chili peppers and their 'heat' or hotness will vary. Though primarily used for flavor, paprika does contain antioxidants and several vitamins.
