pakoras
Pakoras
1/2 cup besan
5 ounces warm water
1/4 teaspoon red pepper
3/4 teaspoon salt
1/2 teaspoon garam masala
Paprika (optional)
1 small onion
1 potato
A few spinach leaves
Oil for deep frying
In a bowl put the besan and half the water and stir until it becomes a thick batter. Beat hard for 5 minutes. Gradually add remaining water, and set aside to swell for 30 minutes.
Add salt, pepper and garam masala and beat again. Wash peel and slice the onion and potatoes. Wash and pat dry the spinach leaves.
Heat oil until smoking hot, dip the vegetables in the batter and deep fry until golden brown.
Serve hot.
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carrot pudding (gajar halva)
Carrot Pudding (Gajar Halva)
6 medium carrots, finely shredded
2 cups half-and-half
1/2 cup packed brown sugar
1/2 cup golden raisins
1/4 cup butter or margarine
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1/4 cup unsalted pistachios or slivered almonds
Heat carrots and half-and-half to boiling in saucepan; reduce heat. Simmer uncovered, stirring frequently, until half and half is absorbed, about 1 hour. Stir in brown sugar, raisins, butter, cardamom and salt. Cook over low heat, stirring constantly, until brown sugar is dissolved and mixture is of desired consistency, about 15 minutes.
Garnish with pistachios or slivered almonds.
Yields 6 servings.
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vegetable biryani
Vegetable Biryani (Spiced Rice with Vegetables)
5 to 6 tablespoons vegetable oil plus 1/4 cup, divided
1 cup finely chopped onions, for garnish
2 tablespoons golden raisins, for garnish
2 tablespoons sliced almonds, for garnish
Wet Masala Paste (recipe in this section)
2 1/2 cups Indian basmati rice
4 cloves
2 green cardamom pods
2 to 3 (1-inch) cinnamon sticks
1 green bell pepper, cored and sliced
1/2 cup cubed potatoes
1/2 cup green peas
1/2 cup cubed carrots
Salt to taste 5 cups water (about) Make garnish. In medium skillet, heat 5 to 6 tablespoons oil. Saut? onions until deep brown. Add raisins and almonds and saut? until almonds are lightly browned. Set aside.
Make wet masala paste and set it aside.
Wash rice, drain water and let sit 10 minutes with no additional water added. Set aside.
Heat remaining 1/4 cup oil in heavy pot. Add cloves, cardamom pods and cinnamon sticks. Saut? 30 to 40 seconds. Add reserved onion mixture. Add reserved wet masala paste and saut? a few minutes on medium-high, until oil starts to separate, about 5 to 7 minutes. Add bell pepper, potatoes, peas and carrots, and saut? a few more minutes. Add reserved rice and salt; mix well. Saut? for a few more minutes.
Transfer mixture to a microwave-safe serving container. Add 5 cups water. Microwave, covered, 35 minutes or until done and rice has absorbed all the water. Stir after about 15 minutes. Add half of the garnish and mix it in. Cover container and microwave another 10 minutes to blend flavors. When done, remove from cooking container and set on individual plates. Top each serving with remaining garnish.
Serve hot with mint chutney and raita.
Makes 4 to 6 servings.
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mushrooms with tomatoes and peas
Mushrooms with Tomatoes and Peas
1 medium onion, sliced
1/2 to 1 teaspoon ground turmeric
1/4 teaspoon ground ginger
1 tablespoon ghee or vegetable oil
1 (10 ounce) package frozen green peas, thawed and drained
8 ounces whole mushrooms
2 teaspoons lemon juice
1 1/4 teaspoons salt
2 medium tomatoes, cut into wedges
Cook and stir onion, turmeric and ginger in ghee in skillet over medium heat until onion is tender, about 3 minutes. Stir in peas, mushrooms, lemon juice and salt. Cook uncovered, stirring occasionally, until peas are tender, about 8 minutes. Stir in tomatoes; heat just until hot.
Yields 6 servings.
Bite off more than you can chew and then chew like hell. — Peter Brock
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indian omelet
Indian Omelet
2 large eggs
2 tablespoons finely chopped red onions
2 tablespoons finely chopped tomato
1 to 2 teaspoons chopped green chiles
2 tablespoons chopped fresh coriander
Salt to taste
1 tablespoon unsalted butter
Combine eggs, red onions, tomatoes, chiles, fresh coriander and salt in a bowl and beat until frothy.
Heat the butter in a large nonstick frying pan over medium heat.
Add the egg mixture and spread until it covers the bottom of the pan. Cook for 1 1/2 minutes until the egg is set and the underside is lightly browned.
Turn with a wide spatula and cook for 30 seconds until the other side is browned. Serve immediately.
The best and safest thing is to keep a balance in your life, acknowledge the great powers around us and in us. If you can do that, and live that way, you are really a wise man. — Euripides
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coconut curry chicken
Coconut Curry Chicken
Source: Food & Wine magazine - December 2000
You can make the dish ahead, and refrigerate for up to two days.
1/4 cup whole unsalted cashews
1 pound skinless, boneless chicken
breasts, cut into 1-inch pieces
Salt
1/4 cup vegetable oil
1/4 teaspoon black mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon ground coriander
1 tablespoon curry powder
1 medium onion, thinly sliced
1 teaspoon finely grated fresh ginger
1 garlic clove, minced
1 (14 ounce) can unsweetened coconut milk
1/4 cup frozen peas
2 tablespoons chopped cilantro
Preheat the oven to 350 degrees F.
Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.
Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking. Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.
Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute. Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.
Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cook for 1 minute. Transfer the curry to a bowl, sprinkle with the cilantro and cashews and serve.
Makes 4 servings.
Lord, make me an instrument of your peace where there is hatred, let me sow love where there is injury, pardon where there is doubt, faith where there is despair, hope where there is darkness, light and where there is sadness, joy. — Unknown
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bhindi dopeaza
Bhindi Dopeaza
1 pound okra
2 medium onions, chopped
1/4 teaspoon garlic paste or powder
1/4 teaspoon coriander paste or powder
1/8 teaspoon cumin
3 large tomatoes
2 tablespoons oil
1/2 cup chopped cilantro
Cut the tip and the very bottom from the okra just to clean it, but do not slice.
Heat oil in a pan over medium heat. Add onion and cook for 3 minutes.
Add all ingredients except okra, tomato and cilantro. Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes. Garnish with tomato and cilantro.
Serve with rice, naan or pita bread.
Austin Powers No doubt, love, but as long as people are still having promiscuous sex with many anonymous partners without protection while at the same time experimenting with mind-expanding drugs in a consequence-free environment, Ill be sound as a pound — Austin Powers International Man of Mystery
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papaya lassi
Papaya Lassi (Papita Lassi)
1 cup ripe papaya, diced and mashed well
1 cup plain yogurt
2 cups chilled water
2 tablespoons lime juice
1 teaspoon salt
Dash of pepper
Few sprigs peppermint
Ice cubes
Beat or blend yogurt, then add water and beat or blend again. Add mashed papaya with all the seasonings. Beat or blend again. Pour into individual glasses. Garnish with mint and serve cold.
Sweet Papaya Lassi
Omit salt, lime juice and pepper. Add 2 tablespoons sugar instead and flavor with rose water.
Makes 6 glasses.
If you believe that discrimination exists, it will. — Anthony DAngelo
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badam kulfi
Badam Kulfi (Ice Cream with Almonds)
1 cup almonds
1 (16 ounce) can sweetened condensed milk
1 (16 ounce) can evaporated milk
16 ounces whipping cream
1 pinch cardamom powder (optional)
Sugar to taste
Soak almonds in warm water; peel and blend. Add sweetened condensed milk, evaporated milk, whipping cream and sugar; mix thoroughly. Add cardamom powder; mix again. Put mixture into small single serving dishes. Freeze for 4 to 6 hours and serve.
We need peacemakers, not peacekeepers. — Paul Liu
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