indian recipies.docx

7/29/2019 Indian Recipies.docx

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Indian Recipies

Stolen from the internet and from my Mom

5/20/2012

Rewa


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Contents

1. Lassi ................................................................................................................................................. 2

2. Naan ................................................................................................................................................ 3

3. Paneer ............................................................................................................................................. 5

4. Garam Masala ................................................................................................................................. 9

5. Shahi Paneer ................................................................................................................................. 10

6. Egg Curry (Guddu pulusu) ............................................................................................................. 12

7. Malai Kofta .................................................................................................................................... 13

8. Jeera Rice (cumin rice) .................................................................................................................. 16

9. Curd Rice ....................................................................................................................................... 17

10. Raita .......................................................................................................................................... 17

11. Daal (Lentil Stew) ...................................................................................................................... 18

12. Kheer (vermicelli pudding) ........................................................................................................ 21

1. LassiThe Highlights of Lassi:

This gives energy and cools the body. It is believed that it settles the upset stomach.

Lassi has no side-effects unlike other aerated beverages.

Sweet Lassi

Blend 1 cup Yogurt, cup water, 3-5 spoons of sugar and a pinch ofsalts high speed till frothy and smooth.

Add ice laterSalty Lassi

Mix 1 tsp cumin seeds, 1 cup plain yogurt, 1 cup water, add salt to tasteand a 1-1/2 tsp of sugar and blend it at high speed till frothy and

smooth.

Fruit Lassi

Cut up a fruit (mango, strawberry, or something that can be used tomake a smoothie) and add it to the blender along with the ingredients

of the sweet lassi and blend it till smooth and frothy.


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2. Naan 2 cups all purpose flour or wheat flour 1/2 cup of warm milk 1/2 cup of yogurt 1/4 tsp salt 3/4 tsp baking powder 1/2 tsp baking soda 1/2 tbsp sugar 1/2 tbsp oil These are the ingredients for dough and

then you can flavor your naan with all kinds

of herbs. You can make cumin naan, garlic

naan, butter naan and some topped with

cilantro greens. Just add whatever you want

to the dough by your judgement.

Mix all the dry ingredients together and make a well of flour. Now mix milk and yogurt together and pour half of it into the well and

slowly combine it together.

I don't think there's an exact amount of liquid that should be added to the

exact amount of flour to make perfect dough. So what I do is add liquid

slowly and combine it all together slowly until soft dough is made. The dough should be soft enough for you to be able to dig your finger into

it without applying any pressure.

If dough sticks to hand too much then use little bit of oil on hand and thenpunch into the dough.

Cover with damp cloth and let it sit in a warm place for at least 2 hours.

After a few hours, dust your working board, take out the dough and kneadit for about 2-3 minutes. Divide the dough into smaller balls (in this case

you should get about 8 balls to make naans). Dust the board again and flatten the balls to make bread which is a little

thick and elongated.

Now sprinkle one side of the bread with whichever flavor you want. I madecumin, minced garlic, chopped cilantro and some simple butter naans.

Brush the other side with water.

Heat a thick bottom skillet or a wok or any heavy bottom pan with a lid.Once its nicely hot place the naan wet side down which would stick and

cover it with a lid.


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Let it cook for about 30 secs or until you see bubbles on it.Now cook theother side of the naan over direct flame of the burner with the help of

tongs. When you see some charred brown spots then you know that the

naan is done.

Smother some good amount of butter on your naans and when you tastethem you'll know what a peaceful life means!


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3. PaneerIngredients:

1 L or quart of 3.8% whole cow milk 3-4 tbsp of an acid; lemon juice is used in this example but you can

substitute with lime juice, vinegar, or leftover whey from a previous batch

ofpaneer.

Process:

Bring the milk to a temperature just below boiling then turn off the heat. Itshould be about 80`C.Temp (176 f).

Add lemon juice OR citric Acid 5 ml (one teaspoon) at a time and keepstirring the milk after each addition, until the milk separates; the solid

curds will separate from the green watery whey.
http://www.wikihow.com/Make-Rose-Vinegarhttp://www.wikihow.com/Make-Paneer-Jalfrezihttp://www.wikihow.com/Make-Paneer-Jalfrezihttp://www.wikihow.com/Make-Rose-Vinegar


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Allow the curds and whey to cool for a half hour (or until still warm, but ata temperature you can handle), then strain through cheese cloth in a

strainer. You may wish to save some or all of the whey; it can be used to

make your next batch ofpaneer, producing a slightly more tender cheese

than lemon juice. Rinse the curds with fresh water.

Wrap the cheese cloth on itself in order to squeeze out moisture from thecurds. The more you squeeze, the firmer the resulting paneer.

Shape the paneer, still in the cheese cloth, into a block, wrapping it tightlywith the cloth. By putting a cutting board or something heavy and flat on
http://www.wikihow.com/Make-Paneerhttp://www.wikihow.com/Make-Paneer


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top of the paneer, you can force out more moisture, and make it into a

firmer block, suitable for slicing and frying. To get a more rectangular

shape, tie a knot and place the cheese cloth bundle in a box without

closing it. Place something heavy like a pile of books or a brick on the

cheese cloth to press down and give the cheese the box's shape. The

longer you press the cheese, the firmer it gets. Not all Indian dishes

requires cheese to be made into solid blocks. Stuffed Paneer Naans for

example require cheese to be loose.

Soak the block ofcheese in chilled water for 2-3 hours. This is optional, asthe intention is to improve appearance and texture.
http://www.wikihow.com/Like-Cheesehttp://www.wikihow.com/Like-Cheese


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Use as directed in your recipe.

Warnings: Do not use old or spoiled milk to prepare the paneer. Zero fat or skim milk does not work out well with this method. Keep stirring the milk while it's becoming hot to prevent it from getting

burnt at the bottom.

You may boil it longer while stirring it continuously if the curdle does nothappen quickly.

Thinks you will need:

Heavy bottom pan which can hold up to 1.5 to 2 L Cheese cloth Something heavy to weigh down the cheesecloth


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4. Garam Masala This easy-to-make spice blend is the heart of most Indian dishes. A

combination of different spices, it probably has as many recipes as there

are families in India! Here is a basic one. Once you get a feel for the taste it

gives your cooking, experiment and alter it to suit your needs.

Garam masala is best made fresh just before you begin cooking, but if youhavent got the patience (like me!), make a batch ahead and store for

several months in an air-tight container in a cool, dark place.

Ingredients:

4 tbsps coriander seeds 1 tbsp cumin seeds 1 tbsp black peppercorns 1 tsps black cumin seeds (shahjeera) 1 tsps dry ginger tsp black cardamom (3-4 large pods approx) tsp cloves tsp cinnamon (2 X 1 pieces) tsp crushed bay leavesProcess:

Heat a heavy skillet on a medium flame and gently roast all ingredients(leave cardamom in its pods till later) except the dry ginger, till they turn

a few shades darker. Stir occasionally. Do not be tempted to speed up the

process by turning up the heat as the spices will burn on the outside and

remain raw on the inside.

When the spices are roasted turn off the heat and allow them to cool. Once cooled, remove the cardamom seeds from their skins and mix them

back with all the other roasted spices.

Grind them all together, to a fine powder in a clean, dry coffee grinder. Store in an air-tight container in a cool, dark place.


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5. Shahi PaneerIngredients:

Paneer 14oz block (home-made or store bought)(refer 1) Oil 3 tbsp Onions 2 small, finely copped Tomato puree 8oz Garlic 3 cloves, finely chopped Ginger 1 tbsp, grated Green Chili to taste, finely chopped (at least put in 1 chilli. Larger the

chilli less spicy it is, so when selecting chilli at a supermarket, look for the

largest possible chilli within the proportion of the usual chilli. Refer the

image below. You can also get rid of the seeds first to make them less

spicy.)

Cumin Powder 2 tsp Coriander Powder 2 tsp Garam Masala 2 tsp Cashew Pieces cup Milk- 1 cup Water 1 1/2 cup Sugar 1 tbsp Salt to taste Fresh Corriander 5 sprigs, finely chopped for garnishing (can skip)


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Process:

Soak cashews in milk for about 15 min or until ready to use. Heat 2 tbsp Oil in a medium size non-stick wok on medium to high heat. Add Onions and fry until they start to dry out. Add Ginger, Garlic and Green Chili and cook for 2 to 3 minutes. Add Tomato Sauce, stir well and cook until oil separates. While Onions/Tomato Sauce is cooking, blend soaked Cashews and Milk in

a blender until smooth.

Once Onion/Tomato mixture is ready, add Cumin Powder, CorianderPowder and Garam Masala mix well.

Add Cashew and Milk mixture and mix well. There should be no lumps inthe gravy.

Add Water, Salt and Sugar and bring to boil. While waiting for the gravy to boil, cut Paneer into small squares of desired

size (make it big enough to eat in one bite) saut Paneer in 1 tbsp oil, on

medium to high heat in a non-stick pan.

Once Paneer is light gold/brown in colour, take it out on a paper towel todrain excess oil.

OR

Instead of frying it, just boil it in 1 cup of milk. Once gravy comes to a boil, add in Paneer and mix. Garnish with fresh cilantro or with additional broken cashews. Serves 6Tips:

Paneer is very delicate. Take care to handle it gently or it will break up veryeasily.

If you like thicker or thinner gravy, adjust the amount of water.


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7. Malai KoftaIngredients:

For Koftas (you can them dumplings or

balls):

1 medium size bottle gourd or squash(grated and water drained) use potato

if you cannot find either.

2 tsp fennel seeds 2 tsp coriander seeds 1 tsp red pepper flakes Corn flour to bind everything together

to be turned into smaller balls later Salt to taste Oil for deep fryingFor Gravy:

1 big bay leaf 2 black cardamom 3-4 cloves

1 tsp cinnamon powder

3-4 count peppercorn 1 1/2 tsp cumin seeds Or instead of the 6 ingredients above, you can use a tablespoon of garam

masala.

1 cup onion paste 2 tbsp garlic paste 1 tbsp ginger paste 2 green chili 1 cup tomato puree 2 1/2 tsp coriander powder 1 tsp turmeric 1/4 cup low fat cottage cheese 6-8 cashews 3 tbsp milk 1/4 cup olive oil Salt to taste


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Process:

For the Koftas/Balls/Dumpling:

The two ingredients that you see above are the hidden jewels of yourdumplings!

Coarsely crush fennel seeds and coriander seeds and mix them with therest of the ingredients. Add corn flour enough for everything to bind

together well.

Make lime sized balls and deep fry them in oil at a temperature ofsomewhere around 350 deg. F.

Fry them until the dumplings turn nice and brown. Pull them out and drainall the extra oil on a paper towel.

These vegetable dumplings are a great way to give your little ones somevegetables. Works like a charm for me every time!

For the gravy:

Grind the bay leaves, cardamom, cloves, peppercorn, cumin and cinnamonin a coffee grinder to make a powder.

Soak cashews in milk for about an hour and 45 minutes and then make apaste out of them.

Heat oil in a pan and thrown in the onion, ginger and garlic paste.


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Cook it well on medium heat for about 15 minutes or until the paste turnsbrown in color.

Now add salt and turmeric. The sign that your onion is well is that as soonas you add salt, oil will start separating.

Add coriander powder and tomato puree. Cook it for another 10 minutesor until all the water from the tomato is gone.

Now you can add your cottage cheese. This step might seem a littleunusual to those who are used to adding heavy cream to their malai kofta

or mughlai gravy but trust me on this one! And I'm talking about the boxed

low fat cottage cheese which has a little liquid in it with cheese crumbles

and not the paneer you get in Indian stores.

Keep stirring until all the crumbles of cheese dissolve and then add cashewpaste.

Mix well and at last you have to add your spices (garam masala) powder. Mix again. Add about 2 1/2 cups of water and let it simmer for a few minutes. I like

my gravy a little thick, if you want it thinner add more water.

Throw in the kofta balls and give it a quick boil. (In case of potato koftas Icook the gravy seperately and then pour it over the koftas before serving

or else they tend to get soggy if left in gravy for a while.)

Enjoy your koftas with homemade naans or rice!


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8. Jeera Rice (cumin rice)Ingredients

1 cup Basmati rice 2 tsp Jeera (cumin seeds) 2 tbsp Cashew nuts (can

skip)

3 Wholepeppercorns nuts (can skip)

2 Bay leafs nuts (can skip) 3 Cloves nuts (can skip) 2 Cinnamon sticks nuts (can

skip) 1 Onions, sliced nuts (can skip) 2 tbsp Ghee Salt To TasteProcess:

Wash the rice and soak it in water. Heat ghee in a heavy saucepan, add cashew nuts. Fry until brown. Take

them out and keep aside.

Add onions, bay leafs, cloves, cinnamon sticks, cumin seeds, peppercornsto the same ghee and fry for a while.

Add the rice, salt, water and stir. Cover with a lid and simmer the flame. Cook until the rice is done. Serve Jeera rice hot with any spicy curry or raita.

OR

Wash the rice and put it in a pan/a pot that fits in your pressure cooker. Add twice the amount of water to the pan/pot Add some salt and tbsp ghee Add a tbsp of cumin Put it on flame till all the water evaporates from the pan/pressure cooker

gives one or two whistles.


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11.Daal (Lentil Stew)Ingredients:

1 1/2 cups Toor Dal (Split Pigeon Peas), cleaned, washed and drained 1 tsp Mustard Seeds or 1 tsp Cumin Seed (pick one)

1 tsp Fenugreek Seeds (maybe)

A pinch of Asafoetida Powder (maybe) 5 Fresh Curry Leaves, washed and torn (maybe)(you get it from a plant) 1tsp finely chopped Fresh Ginger 1 onion, finely chopped 2 Medium Fresh Tomatoes, chopped (maybe. It changes the taste, I

think you should try it once and then decide)

1-2 tbsp Tamarind sauce (look at the picture of the bottle below. if youcan find it substitute: add Lemon juice at end as per taste)


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tsp Red Chili Powder (only if you are making it forMartin)

2 tsp Turmeric Powder

2 tbsp Fresh Coriander Leaves, finely chopped (for garnishing, if you getit)

4 tbsp Oil Salt, to taste

Process:

Soak the lentil in water overnight or put it in a pressure cooker and addtwice the water to the cooker and let put it on stove. Let the pressure

cooker pass 1 whistle.

Take the pressure cooker down and let it rest for 10-15 min till it losesthe pressure and you are able to open it.

Take it out and put it aside.

Heat some oil in a saucepan/frying pan(whatever you are comfortablewith) and once it is hot enough, add Cumin seeds or mustard seeds(as

you choose).

When the seeds start to splutter, add turmeric and a pinch ofAsafoetida Powder.

Add the ginger and add finely chopped onion Add tomatoes and let them cook for some time.

Add the cooked lentil (daal) and add 1-2 cups of water to get desiredconsistency


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Add salt, some sugar, red chilli powder and let the Daal boil. Once it boils, chop some parsley or coriander and sprinkle on top to

garnish.

Eat it with rice or naan You can do variations on this, just drop me a line on FB and I will give

you any recipe you need.


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12. Kheer (vermicelli pudding)Ingredients:

1/2 teaspoon ghee 1/2 cup shevaya (or broken vermicelli they should be thin and light

dont use whole grain)

2-3 cups milk 2-3 pods of green cardamom 5-6 Tablespoons sugar 2 Tablespoons golden raisins 2 Tablespoons slivered almondsProcess:

In a medium sized pan heat the ghee, just enough until it forms athin film on the bottom of the pan.

Add the shevaya and stir them until they start to get golden brown.Add the milk, and when it comes to a boil, bring the heat down so

that the milk simmers and reduces for about 15-20 minute.

In the meanwhile, powder the cardamom pods in a mortar andpestle.

Add the sugar and continue to cook for a few minutes more. Addthe cardamom powder towards the end, along with the raisins and

almonds.

If you intend to serve or eat the kheer soon after it is made, thenuse 2 cups of milk, but if making ahead by several hours, then

increase the quantity of milk, as the shevaya will continue to absorb

the milk and thicken the kheer.Ask me how I know.

You can add a bit of saffron if you like, but I prefer the singularflavour of cardamom in this kheer.

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