India+recipes

India Recipes:

RECIPE FOR PLAIN KHEER (similar to rice pudding) Ingredients: 100 g Basmati rice, washed and drained 1 can sweetened condensed milk 1 liter fresh milk cardamom power (to taste) 3-5 chopped plain pistachios or almonds, for garnishing Method: 1. Wash the rice in 2-3 changes of water 2. Drain and keep aside 3. Pour the fresh milk into a large pot 4. Bring fresh milk to a boil 5. Add rice 6. Cook on slow fire for 10 -15 minutes, stirring occasionally. 7. Bring a boil twice again 8. Stir constantly 9. Lower flame and check if the rice is soft 10. Stir in cardamom powder 11. Add the milkmaid (make sure that the flame is low) 12. cook for another 5-7 minutes, stirring constantly. 13. Cook till kheer reaches the consistency of thin porride or the desired consistency of your choice 14. Remove from flame 15. Transfer into a large serving bowl 16. Garnish with chopped nuts 17. Do NOT cover the bowl 18. Allow the Kheer to cool down to room temperature 19. Cover 20. Refrigerate 21. ENJOY! - Samriddhi Sharma 16 March 09, recipe from mom.

**Channa** (chick pea) dish - (Abbey Bryman 2011 LMSH teacher ,Sameena Mughal )

1 - 15 oz can chick peas 5-6 tbsp oil 1 med. Onion(or enough to cover bottom of pot) 1 med. Tomato 1 tbsp tomato paste 1 level tsp salt 1/2 tsp cayenne pepper 1/2 tsp garlic paste 1/4 tsp ground coriander 1/4 tsp tumeric 1/4 cup cut, fresh cilantro -Brown onion in sauce pan -Add all spices, slow cook together to a boiling(bottom of pot must always be liquidy, like spaghetti sauce, add water if necessary) -Add tomato and tomato paste slow cook again to boiling -Add chick peas, cook until desired softness. Add fresh cilantro, for last 5 minutes.

(Jacob Van Houten, 3/27/11, Vanaja - Parent's coworker)
 * Indian-style Cauliflower and Potatoes or 'Aloo Gobi'**



1 cauliflower head 3T ghee or oil 2t cumin seeds 2t coriander seeds 1T finely minced fresh ginger 1 small jalapeno, minced ½t ground turmeric ½t coarse salt ¾lb red skinned potatoes, cubed ½C water fresh cilantro Separate cauliflower head into florets, same size as the potatoes. Heat the ghee or oil in a large skillet over medium-high heat. Add the cumin seeds, coriander seeds, ginger, and jalapeno, stirring constantly, to release the flavors of the spices. After about ten seconds, add the turmeric and salt. Stir. Immediately add the potatoes and cauliflower, and stir to coat with the spices. Add water, cover, and reduce heat to a low simmer. Allow to simmer for 10-15 minutes, checking periodically to make sure the water has not completely evaporated – add a small amount of water, if necessary. Uncover and increase heat to high to evaporate the remaining water. Remove to a serving bowl, and sprinkle with cilantro

Josh Paul - 2011 Chana Punjabi Serves 2

1 cup chick peas 1 onion 1 tomato 1 green chili 4-5 garlic 1 inch ginger 2-3 bay leaves 1 tsp red chilli powder ½ tsp turmeric powder 1 tsp coriander powder 1-3 tsp Punjabi chole masala powder 1 tsp tea (optional) 3 T vegetable oil salt coriander leaves – for garnishing 1. Soak chick peas in water or overnight. 2.Take a small piece of white cloth. Place some tea leaves in the centre, gather the cloth and seal its mouth so that tea leaves don't fall out. Keep this in the pressure cooker along with chick peas. Pressure cook until tender. Tea adds brown color to the chick peas. 3.Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste. 4.Heat oil in a pan and fry bay leaves for 30 secs. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture). 5.Add red chilli powder, turmeric powder, coriander powder, punjabi chole masala and salt. Mix well. Fry for 2-3 minutes. 6. Add water enough to make thick gravy. Bring the gravy to boil. 7.Add cooked chick peas (along with the water in which it was cooked, remove tea cloth). Stir well and cook over medium heat for 5-7 minutes. Garnish with chopped green coriander leaves and serve hot. NOTE:  //You can do without the bay leaves, garam masala and the tea leaves.//