Bitter Melon
(Karela
nu shak)
3
cups bitter melon, sliced in wedges (remove seeds and spongy centers of
the more mature bitter melon)
1
Tblsp salt Spices:
5
Tblsp oil for frying 1 Tblsp ground
coriander-cumin
2
Tblsp yellow raisins 1/8 tsp hing
2
Tblsp chopped cashew nuts 1 tsp paprika
1 tsp
brown sugar ¼ tsp turmeric
1.
Rub the salt over the sliced
bitter melon. Mix well. Set aside for 30 minutes.
2.
Taking a handful of bitter
melon at a time, squeeze out the water imparted by salt (which makes the
vegetable bitter) between the palms of your hands.
3.
In a saucepan with a lid, heat
the oil.
4.
Add the spices, raisins and
cashew nuts. Fry over low heat for a few minutes. Add the bitter
melon. Mix well. Cover the pan and cook on low heat until bitter melon
is done and all the moisture is absorbed (about 25 to 30 minutes).
5.
Taste the bitter melon and if
still too bitter, add the brown sugar and stir well. Cook for a few
more minutes.
Serves 4-6
Spinach with Yogurt
(Dahi palak)
1 bag
(10 ounce) spinach 2 Tblsp ghee
3-4
Tblsp water 1 tsp mustard
seeds
1 ½
cups thick whipped yogurt ½ in piece ginger, grated
Pinch
of sugar 3-4 small red
(dried) chillies(optional)
Salt
to taste
1.
Wash the spinach thoroughly
and allow the water to drain.
2.
Place the spinach, including
the stems, in a pot. Add the water and let the spinach cook for some
time till the leaves are soft.
3.
In a blender, grind the cooked
(cool) spinach to a fine paste.
4.
Put the spinach paste in a
serving bowl. Add the yogurt, sugar and salt. Mix thoroughly.
5.
In a small pot, heat the
ghee. Add the mustard seeds and allow it to pop. When the popping
stops, laded the ginger and chillies (optional) and saute for 2
minutes. Pour this spiced ghee into the bowl with the spinach mixture,
and once again, stir well.
Serving suggestion: Serve with puris or pariahs.
Serves 4-6
Snow Peas
-a great delicacy-
¼
pound fresh snow peas Salt to taste
3
Tblsp oil ½ tsp garam
masala
2 tsp
ground coriander-cumin 1 med tomato, chopped
coarsely
¼ tsp
turmeric 1 Tblsp chopped
½ tsp
paprika coriander
leaves
1/8
tsp hing
1.
Wash snowpeas and remove
strings and cut into half.
2.
In a pan or skillet, heat the
oil. Add the hing and cook for 20 seconds.
3.
Add the snowpeas. Mix well.
4.
Add the remaining spices. Mix
well. Cover and cook over low heat for 5 minutes.
5.
Add chopped tomatoes and cook
for another three minutes.
6.
Garnish with chopped coriander
leaves and serve.
Serves-4-6
Spiced Dried Potatoes
(Suki bhaji)
6
cups boiled, peeled potatoes, ¼ cup coarsely
chopped,
cut
into 1 inch cubes mildly hot green
chillies
¼ cup
oil 5-6 curry leaves
(fresh or dried)
2 tsp
black mustard seeds ¼ tsp turmeric
2 tsp
udad dal Salt to taste
1/8
tsp hing 2 tsp lemon
juice
1 tsp
chopped fresh ginger 2 Tblsp chopped coriander
leaves
1.
Prepare the potatoes and set
them aside.
2.
Heat the oil in a skillet and
add the mustard seeds. When they crackle, add the udad dal and cook
about 30 seconds.
3.
Add the hing, ginger,.
Chillies and curry leaves, turmeric and salt. Cook, stirring stirring
constantly, about 30 seconds. Add the potatoes and stir gently until
they are coated with spices. Turn carefully so as not to break up the
potatoes pieces.
4.
Sprinkle with lemon juice and
half the coriander leaves. Toss gently to mix. Serve sprinkled with
more fresh coriander.
Serves 6-8
Baked Eggplant
(Ringana nu bhartu)
1 or
more eggplants weighing 2 pounds in all
2
small boiled potatoes
2
medium tomatoes, washed, stemmed and coarsely chopped
1
small green peper, chopped fine
1
Tblsp minced ginger root
1
fresh green chilli chopped (optional)
2
Tblsp oil
1/8
tsp hing
4 tsp
ground coriander-cumin
1 tsp
paprika
Salt
to taste
3
Tblsp finely chopped fresh coriander leaves
1.
Preheat oven to 4000
F.
2.
Wash and pat dry the eggplant
with paper towels. Cut eight ½ inch deep by ½ long, evenly spaced
gashes in the skin. (Do this with all the eggplants if using more than
one).
3.
Place the eggplant(s) in a
baking dish or on a sheet of foil and bake for 1 hour or until it is
tender. While it is still warm, cut the baked eggplant lengthwise and
peel the skin off the pulp and discard the skin. Mash the pulp. Set
aside.
4.
Peel the potatoes and mash
them. Set aside.
5.
In a 10 to 12 inch skillet
heat the oil over moderate heat. Add the hing, peppers, tomatoes,.
Ginger root, green chilli and salt.
6.
Add the rest of the spices, 2
Tblsp of coriander leaves and saute everything for 5 minutes. Add the
mashed eggplant and potatoes and stir until most of the liquid in the
skillet evaporates and the mixture is thick (about 10 minutes).
7.
Sprinkle with the remaining
tablespoon of coriander leaves.
Serves
6-8
Eggplants come in different colors and sizes. They can be dark purple,
black, white and yellow. The above recipe calls for dark purple and
large eggplant. When you choose an eggplant make sure it is firm, and
without brown spots.
Green Peppers with Chick-Pea Flour
(Chana na loatwalu marcha nu shak)
2
medium green peppers ½ tsp paprika
(capsicum) ¼ tsp brown
sugar
3
Tblsp oil Salt to
taste
¼ tsp
hing 1 tsp lemon juice
2 tsp
ground coriander-cumin ¼ cup chick-pea flour
¼ tsp
turmeric 1 Tblsp coriander
leaves
1.
Wash the green peppers and cut
into 1 inch square pieces.
2.
In a skillet heat the oil.
Remove the skillet from the heat and add all the spices and salt. Mix
well and return the skillet to low heat.
3.
Add the green peppers and stir
well.
4.
Cook covered until the green
peppers are soft yet crunchy.
5.
Add lemon juice and chick-pea
flour. Mix thoroughly. Cook for another 5 minutes.
6.
Garnish with chopped coriander
leaves and serve along with another vegetable as a side dish.
Serves 4
Sweet ‘N Sour Vegetables
3
cups mixed vegetables, bit size pieces (a combination of green beans,
carrots,. Cauliflower, celery, snowpeas, yellow squash and zeuchini)
1
Tblsp butter 2 tsp grated
ginger
½ cup
apple juice Salt to taste
2 tsp
ground coriander-cumin 1 medium size tomato
chopped
1 tsp
paprika 2 Tblsp coriander
leaves chopped
¼ tsp
hing 1 Tblsp lemon
juice
¼ tsp
turmeric
1.
In a large saucepan add all
the vegetable, butter, apple juice, all the dry spices and salt and
bring to a boil. Lower the heat and cook covered for 15 minutes or
until; vegetables are tender.
2.
Add tomato, coriander leaves,
lemon juice and cook for 10 minutes.
Serves 4-6
If
you do not have fresh ginger,. Substitute with ground ginger: 1 Tblsp=14
tsp ground ginger.
Potato Peas Masala
1 cup
½ inch cubes paneer, deep fried
3
medium boiled peeled potatoes cut into 1 inch cubes
2
cups boiled peas
3
Tblsp butter 1 cup water
½ cup
whipped yogurt Salt top taste
Grind
to a paste in a coffee grinder or food processor:
2
tomatoes chopped ¼ tsp ground ginger
2
Tblsp shredded coconut ¼ tsp ground cardamom
1
small green capsicum ¼ tsp ground white
pepper
1
Tblsp poppy seeds 2 Tblsp ground
coriander-cumin
¼ tsp
ground clove ½ tsp ground cinnamon
1.
Heat butter in saucepan. Add
ground paste and saute for 3 minutes.
2.
Add vegetables, paneer cubes
and saute for 3 minute more.
3.
Add yogurt, water and salt and
cook for 10 minutes.
Serves 4-6
Paneer and Ricotta cheese:
If
you are not in a mood to sped a whole lot opf time in the kitchen, and
still; would like to eat Paneer-Matar ie Paneer-Peas Vegetable, Ricotta
is a good substitute. Tie Ricotto in a muslin clothe for 3 to 4 hours.
Bake the Ricotta until slightly brown and firm. Cool; freeze cut into
squares and deep fry them.
Kohlrabi with Potatoes and Peas
4
Kohlrabi sliced thin ¼ tsp turmeric
2
potatoes peeled & sliced thin 1 tsp garam-masala
1 cup
boiled peas 2 tsp brown sugar
2
Tblsp oil Salt to
taste
2 tsp
ground coriander-cumin ½ cup water
1 tsp
ground paprika
1.
Cut off stems of kohlrabi,
peel the bulb-like portion and slice into 1 inch thin squares.
2.
Peel; potatoes and slice into
1 inch thin squares.
3.
Heat the oil in a saucepan and
add the dry spices. Mix the spices with oil and add the kohlrabi and
potatoes. Add sugar,. Salt and water.
4.
Mix the vegetables and cook
covered for 15 minutes on low heat.
5.
As soon as the potatoes art
done add the peas and mix well. Cook covered for 5 minutes more and take
from heat.
Serves 4-6
Kohlrabi is a member of the cauliflower and cabbage family, with mild
flavor and sweet taste. It has a shape like turnip, but it is not a
root vegetable. It is generally cooked and sometimes eaten raw as a
salad.
Indian Breads
Home-make Indian breads are a common sight in the Indian
kitchen. Breads are eaten along with the meals and represent a major
part of the lunches and dinners. Though breads very according to the
menu and occasion, generally,. rotlis or chapatis or phulkas
(unleavened whole wheat bread) are eaten every day of the week. In
India, bread is considered to be the staff of life.
There are various kinds of bread made from various grains.
The most popularly used bread, “rotlis,” is made from whole-wheat flour
which is full of nutritional; merits and health-promoting qualities.
There are different kinds of breads like puris, paraths, bhaturas, puran-polis,
nans, khakharas and many more which are used in different parts of
India.
Indian breads are eaten with dals and vegetables. A small
piece is broken off from the bread and used like a spoon to pick up the
food. It is dipped in the dal or is ideal for mopping up gravy, sauce
or yogurt raitas from the plate.
Most of the Indian breads are round in shape, flat and think
like the Mexican tortillas. Rotlis, paraths, puran-polis, puris and
bhaturas are soft while, khakharas and the palas are crisp when eaten.
The beginner might find that creating the round shape is a challenge.
But the shape of the bread makes no difference to the taste of it.
Round or square, the taste is the same. But with practice, one can
achieve the shape to add to the aesthetic virtue of the bread.
So, when reading the recipe,. Do not give up because it seems
lengthy. Once you have mastered the art of rolling the bread, you will
want to serve you family and friends fresh bread every day.
Indian Bread
(Rotlis)
2
cups whole wheat flour ½-3/4 cup water
2 tsp
oil Ghee
1
tsp ghee or butter
1.
Mix flour, oil and ghee in a
mixing bowl. Add water and make a dough of pie dough consistency.
2.
Let mixture sit covered for at
least ½ an hour or more.
3.
Knead for 4-5 minutes till
smooth. Divide into 12-14 balls. Dust each ball with flour (rice or
whole wheat flour). Roll out very thin.
4.
Heat the skillet. Place the
rolled-out dough on skillet. Raise heat to high. When dough begins to
bubble turn over. Let other side brown for a few seconds. As more
bubbles appear, press down with a clean cloth on the edge of the rotli
so it bakes evenly. Remove from the skillet and put on a plate. Spread
¼ to ½ tsp of ghee (butter or margarine may be substituted) on the rotli.
5.
Repeat procedure for the other
balls. Yields 12-14 medium rotlis.
Reheat the leftover Indian bread (rotlis or chapatis) in minutes; Heat
the skillet and place the rotli in it. Sprinkle a little water over
it. Turhn, Repeat. The rotlis will be as soft as fresh. Do not reheat
with butter or ghee, bread will be hard and crisp.
Banana Bread
¾ cup
brown sugar 1 tsp baking
soda
½ cup
butter ¼ tsp salt
2 tsp
egg substitute 2 tsp
vanilla essence
4
Tblsp water ¼ cup chopped
walnuts or any
3
medium ripe hananas, mashed nuts (optional)
2
cups whole wheat flour
1.
Mix together the egg
substitute and water.
2.
Cream the sugar and butter
together with an electric beater. Beat in the egg substitute. Add the
mashed bananas. Stir in baking soda and salt. Add vanilla and nuts.
Mix well.
3.
Place mixture in large greased
loaf pan 9 x 3 inch.
4.
Bake for 45 minutes in
preheated oven 3500 F or until; a fork pricked in the center
comes out dry.
5.
Cool before removing from
pan. Yields 1 large loaf
Zucchini Thepalas
1 cup
whole wheat flour 1 Tblsp chopped
coriander
4 tsp
oil leaves
(optional)
½ tsp
salt ½ cup grated
zucchini
¼ tsp
hing ½-3/4 cup
buttermilk
¼ tsp
turmeric Ghee, or butter for
frying
1 tsp
paprika
1.
Mix flour, oil and salt. Add
all other ingredients except buttermilk. Mix well.
2.
Add buttermilk till dough is
of roll I dough consistency. Let mixture sit for at least ½ and hour or
more.
3.
Knead for 4-5 minutes until
smooth and shiny.
4.
Divide into 12-14 balls. Dust
each hall with flour (rice or unbleached white). Roll each ball into a
6-inch diameter.
5.
Heat skillet. Plea rolled-out
ball in skillet. Raise heat to medium. When dough begins to bubble,
turn over. Place 1 tsp of ghee (or butter) in the middle of the bread.
Turn over with a metal spatula and continue turning until; both side
have a number of reddish-brown spots on them.
6.
Repeat for each ball.
Thepalas will stay for 2 days.
Yields 12-14 thepalas
Spinach Bread
(Palak thepalas)
1 cup
whole wheat flour 1 Tblsp coriander leaves
1
Tblsp oil ½ tsp
grated, fresh ginger root
½ tsp
salt ½-3/4 cup
buttermilk
¼ tsp
hing ½ cup chopped
spinach
¼ tsp
turmeric Ghee, or butter for
frying
1.
Mix flour, oil and salt. Add
ginger, spinach, coriander and all ingredients except buttermilk. Mix
well.
2.
Add buttermilk till dough is
of pie dough consistency. Let mixture sit covered ½ hour or more.
3.
Knead for 4-5 minutes until
smooth and shiny.
4.
Divide dough into 12-14
balls. Dust each ball with flour (rice or unbleached white). Roll out
each ball into 6-inch diameter circles.
5.
Heat skillet. Place
rolled-out ball in skillet. Raise heat to high. When dough begins to
bubble, turn over. Place 1 tsp ghee in middle of bread. Turn over with
metal spatula, and continue turning until both sides have brown spots on
them.
6.
Repeat for other balls. These
thepalas will stay for 2 days.
Yields 12-14 medium spinach thepalas.
If
your dough stiks to the plate, rub a little salt on the plate before
kneading.
Fried Chapatis
(Paraths)
1 ½
cups whole wheat flour ¾ cup water (approx.)
1 ½
Tblsp oil; or ghee Ghee for frying and
brushing
½ tsp
salt
1.
In a large mixing bowl, work
oil or ghee and salt into the flour. Add water gradually to make a
dough of medium soft consistency. Cover and let stand for half an hour.
2.
Knead dough for 2-3 minutes.
Make 16-18 balls about 2 inches in diameter.
3.
Dust each ball with flour
(rice or unbleached white). Roll out each ball into 3 inch diameter
rounds. Spread one side with ghee and sprinkle some flour on it and
fold in half. Smear the folded half with ghee and fold with ghee and
fold again into quarters. Roll into 4 inch triangles.
4.
Put ½ tsp ghee in skillet over
medium heat. Place rolled out paratha in skillet and cook for a few
seconds. Turn over adding ½ tsp oil to skillet. Turn paratha over
several; times with a metal spatula until; both sides are light to
medium brown.
5.
Serve
hot. Yields 16-18
parathas
Any
cooked dry dal; can be mixed with enough wheat flour, salt and water to
make a dough. Knead well with a tsp of oil. Make parches in the usual
way. They are tasty and nutritious.
North Indian Bread
(Bhaturas)
2
cups all-purpose flour 1/8 tsp soda
bicarbonate
1 cup
yogurt 2 tsp
salt
¼ tsp
baking powder Oil for deep frying
1.
Mix flour, baking powder,
bicarbonate of soda and salt in mixing bowl.
2.
Add yogurt and make into soft
dough. Cover and leave for 6-7 hours.
3.
Pinch out small portions and
roll into balls, about 1 inch in diameter.
4.
Roll out the balls into 6-inch
rounds,. About ¼ inch thick.
5.
In a heavy saucepan, heat oil
for deep frying. Introduce the rounds,. One at a time and deep fry like
puris.
Yields 12-14 Bhaturas
Chapati Stuffed with Sweet Dal
(Chana Dal Puran-Poli)
For
filling: For dough:
1 ½
cups chana dal 2 cups
whole wheat flour
1 cup
brown sugar 2 Tblsp oil
1 tsp
ground cardamom ½ - ¾ cup water
7-8
strands saffron, made into ½ up rice flour for
rolling
Paste OR ¼ tsp ground saffron Ghee
½ tsp
ground nutmeg
1.
Prepare dough as for chapati,
set aside for 2 hours.
2.
Cook the chana dal; in
pressure cooker or separately in water until the dal is soft and dry.
3.
Place cooked dal; in saucepan
over low heat. Add sugar,. Cardamom, nutmeg and saffron paste. Mix
thoroughly with a wooden spoon for 5 minutes or until the sugar is
dissolved. Set aside to cool.
4.
Knead dough thoroughly again
and divide it into 20 equal portions forming each portion into a ball.
5.
Sprinkle a little rice flour
on the rolling board and roll out one of the dough balls into a circle
about 2 inches in diameter.
6.
Roll out a second ball; in the
same manner and of the same size.
7.
Spread 1 Tblsp dal; mixture
evenly on one of the dough rounds leaving about ¼ inch along the edge.
8.
Place and the second dough
round over this like a sandwich. Seal sandwich by pinching the edges
together with your thumb and forefinger.
9.
Dust the board with a little
rice flour and roll out the stuffed dough sandwich (puran-poli) into a
circle 6 inches in diameter. (Be careful not to let the stuffing come
out).
10.
Heat an iron skillet on low
heat.
11.
Gently pick up the rolled out
puran-poli and place it on the preheated iron skillet
12.
Cook the Puran-poli for a
minute then turn over. Cook other side till light brown. Turn over
again and cook until reddish-brown spots appear on the bottom. Pick up
the puran-poli with spatial and serve (with or without ghee).
13.
Repeat steps 6 to 12 for
remaining balls of dough. Puran-poli may be prepared ahead of time and
reheated on a skillet just before serving.
Yields 10 puran-poli
Potato Paratha
(Alu paratha)
Filling Dough
6
small boiled potatoes 2 cups whole wheat
flour
1
medium green pepper, 2 Tblsp ghee
finely chopped ½ - ¾ cup water
2
Tblsp oil Salt to
taste
½ tsp
cumin seeds ½ up rice flour for
rolling
2
Tblsp chopped coriander Ghee or butter for
cooking
1
Tblsp amchur powder
Salt
to taste
1.
Prepare the dough as for
chapati and set aside 2 hours.
2.
Mash the potatoes to a coarse
consistency.
3.
Heat oil in pan. Add the
cumin seeds, when they start to brown, add green pepper and saute until
the green pepper is tender.
4.
Add mashed potatoes and
remaining ingredients. Mix thoroughly and cook for 5 minutes. Set
aside to cool.
5.
Knead the dough once again
very well and divide into 10 portions forming each into a ball.
6.
On floured board, roll out
dough into a 2 inch round.
7.
Place I Tblsp of the cooled
potato mixture in center of round.
8.
Cover mixture by drawing edges
of round towards center, like a pouch.
9.
Press stuffed ball flat on
floured board and roll out into a round 6 inches in diameter.
10.
Heat an iron skillet on low
heat.
11.
Place the paratha on the hot
iron skillet and cook for one minute and turn over. After another
minute, add one tsp ghee along the edges of paratha. Turn again and fry
other side. When brown spots appear on both sides, The paratha is done.
12.
Repeat steps 6 to 11 for the
remaining balls of dough.
Yields 10 parathas
Indian Puffed Bread
(Puris)
1 cup
whole wheat flour 1 Tblsp ghee or butter
¼ tsp
(optional) ¼ cup water
(approximately)
1
Tblsp oil Oil for deep
frying
1.
In a large mixing bowl,
combine flour, salt and oil. Mix together by rubbing the oil into the
flour with your fingers. Slowly add ¼ cup of water to the flour. Knead
to a smooth 1 or 2 tsp water while kneading. Let the dough rest for 1
to 2 hours.
2.
Grease both hands with oil and
knead dough for a couple of minutes. Divide the dough into 12 or 14
equal; parts. Roll each piece into a ball and flatten between the palms
of your hands.
3.
Heat 1 ½ -2 cups of oil in a
wok. Heat the oil; over medium heat until a piece of dough dropped into
the oil, bubbles top the surface.
4.
Place a few drops of oil on
the rolling board. With a light, even rolling motion, roll out each
piece of dough into a 3 inch diameter circle.
5.
When the oil; is hot, take one
round puri and gently ease into the oil. The puri will first drop to
the bottom and then will rise top the surface. As soon as it reaches
the surface, gently turn it over with a slotted spoon. The puri will
puff like a balloon and will float. Now the puri is light golden brown
on both sides. Strain the puri and place on paper towels.
6.
Do the same with the remaining
puris.
Yields 12-14 puris.
North Indian Baked Bread
(Nan)
3
cups unbleached flour ¼ cup milk
(approximately)
2 tsp
ghee 1 heaping tsp
baking powder
3
Tblsp warm water 1 tsp salt
2 tsp
dry yeast 1 tsp Kalunji
seeds
½ cup
yogurt
1.
Sift flour, baking powder and
salt.
2.
Dissolve yeast in warm water
and add top the flour.
3.
Add ghee and yogurt to flour
and mix.
4.
Add enough milk to make a soft
dough and knead well. Cover with wet piece of cloth and set aside for 2
hours in a warm place.
5.
Divide dough into 12 portions
and brush with melted ghee. Pat onto rolling board into oblong shapes.
Sprinkle each with a few seeds of Kalunji, press the seeds with back of
spoon and place them on cookie sheet.
6.
Bake in pre-heated oven at 4000F.
until brown, for about 10 minutes. Butte3r the Nan immediately after
removing from open and serve.
Yield:
12 Nans
Note:
Nan can be cooked on hot griddle. Put a lid on Nan when it is cooking.
Turn to cook the other side.
Rice
Rice being one of the unique grains is enjoyed by everyone all
over the world. In India, millions of people eat rice everyday making
it their staple food. Because of its high consumption and usage,
Indians, and Chinese, have come up with wide and delicious varieties of
rice and its preparation. Indian ride dishes vary from simple khichadi
top the rich pullavs differing from region to region and making it
desirable any time of the day.
There are various types of rice in India. The short grain,
the medium grain and the long grain. And within each type, there are
again many different varieties. Popular amongst these varieties is the
long grain types. This variety of rice is grown north of India in Dehra
Dun and in Patna. It is popularly known as Basmati Rice which means
“the fragrance that please the senses” (“bas” fragrance, and
“mati”senses) considered a delicacy in India, this fluffy and high
quality rice is usually cooked only on festival occasions on for wedding
parties. Being an expensive grain, it is not in the reach of every
Indian and evens those who can afford it. Save it for special
occasions. It is a dream of many Indians to eat this fragrant rice
whose nutty flavor and tantalizing aroma whets the appetite.
The short grain and medium grain rice is generally used for
everyday eating. They are eaten plain or used in making khichadi, idles
and doss. In the west,. Carolina rice is very much like the Indian
short and medium grain rice and is suited for the recipes in this book.
Different kinds of rice call for different cooking times and
different amounts of water. The cooking time sometimes depends on the
kind of utensils, the softness of the water, and the intensity of the
heat. The older the rice, the better it is- it tastes better. Sweeter
and cooks faster. That is one of the reasons why people in India store
all their grains for a whole year.
Vegetable Pullav
(Shak valo pullav)
1 cup
uncooked long grain rice3 (Basmati Preferred
½ cup
green peas
½ cup
carrots, sliced an 1/8 inch thick rounds
2
small potatoes,. Peeled and cut into ¼ inch cubes
1
inch piece stick cinnamon, broken into 3 or 4 pieces
3
cloves
3
whole pods cardamom
2 bay
leaves each about 1 inch long
4
Tblsp ghee
Salt
to taste
1 ½
cups water
1.
Wash rice in a sieve or
colander under cold water until water runs clear.
2.
In a heavy 2-3 quart saucepan
with a tight fitting lid,. Heat the ghee over moderate heat. Add
cinnamon, cloves,. Cardamom pods, bay leaves and cashews. Fry for 30
seconds.
3.
Add salt, stirring
constantly. Stir in rice and mix well.
4.
Add vegetables and water.
Stirring frequently, bring to a boil; over high heat. Reduce heat.
Cover and cook for 20 minutes or until; rice and vegetables are tender
and all; the liquid has been absorbed.
Serves 6-8
To
keep rice grains separate and unbroken, add a few drops of lemon juice
in your pullave or rice just bef0ore it begins to cook.
Spiced Basmati Rice
1 cup
Basmati rice 3 cloves
2
Tblsp ghee or butter 3 cardamom pods
1
inch piece stick cinnamon, Salt to taste
broken into several pieces 1 ½ cups water
1.
Clean the rice and wash in
cold water until; water runs clear. Drain.
2.
In a heavy saucepan with a
tight fitting lid, heat ghee over moderate heat. Add cinnamon, cloves
and cardamom. Brown for 30 seconds.
3.
Reduce heat and stir in rice
until all the grains are well coated.
4.
Add water and salt. Bring to
a boil over high heat.
5.
Stir once, cover and reduce
heat to low. Cook for 20 minutes until rice is tender and all the
liquid is absorbed.
Serve 6-8
Don’t
throw away left over plain rice. Add chilli powder, salt and cumin
seeds and mash. Shape into chips and dry in the sun. Fry them for a
quick snack.
Dal and Rice with Vegetables
(Shake vali khichadi)
½ cup
Basmati/long grain rice 1 tsp cumin seeds
½ cup
yellow mung dal 1 tsp ground
coriander-cumin
1 ½
cups water ½ tsp paprika
1
small green pepper, 2 tsp oil
cut
into ½ inch pieces ½ tsp garam masala
1 cup
green beans, ¼ tsp turmeric
cut
into ¼ inch pieces 1/8 tsp hing
½ cup
peas Salt to taste
1.
Pick over, clean and wash rice
and dal.
2.
In a pot with tight fitting
lid, place washed rice and dal. Add water,. And all ingredients. Bring
to a boil, stirring well. Lower heat to very low and simmer covered for
approximately 25 minutes.
3.
When all the water is absorbed
the khichadi is ready.
Serves 6-8
Mushroom Rice
½ cup
rice 1 med. Green
pepper, chopped
¾ cup
water 1 medium tomato,
chopped
7
large mushrooms, 1 Tblsp oil
sliced with stems Salt to taste
7
olives, sliced
1.
Cook rice, then cool
immediately on a big plate top separate the grains.
2.
Heat oil in pan and saute the
tomato and peppers on medium heat.
3.
Add salt.
4.
Add mushrooms and olives and
cook for 3 minutes.
5.
Add rice and mix well. Turn
off heat and empty into a serving bowl.
Serves 4
Spinach Rice
(Palak no bhat)
1 cup
Basmati rice ½ inch piece fresh
ginger
2
Tblsp ghee or butter 1 ½ cups water
2
cups chopped spinach leaves Salt to taste