Mango Ice Cream with Cardamom

Mango Ice cream with cardamom

3 c. mango puree
1 1/2 c. sweetened condensed milk
1 1/3 c. evap. milk
cardamom to taste
scant 1/4 t. salt

blend, freeze.  You can freeze in ice cube trays too.

var:  add 1/2 c. coarsely chopped pistachios

var. 2:  use canned or fresh peaches or apricots instead of mango

Cumin Coriander Beef Patties

1 lb. lean ground beef
1/2 c. finely chopped or grated onion or shallots
1 t. minced ginger, or ginger ground to a paste
1 t. ground cumin
1 t. ground coriander
1/4 to 1/2 t. cayenne
1 t. salt
1/4 c. to 1/2 c. packed chopped coriander leaves or 1/4 c. minced mint leaves
peanut or veg. oil

mix meat through vinegar in bowl with hands or spatula--kneading to blend and get smooth.  Add coriancer or mint and mix in.  Put out 2 lightly oiled plates..  Shape oval patties 3/4 inch thick (1/4 c.)
Lightly squeeze to hold shape, place on plate.  Grill, broil, or panfry

Poori Breads (Puffy)

2 c. chapati flour or sifted whole what and all-purpose
1/2 t. salt
2 T. veg oil
7-8 T milk or water

Rub oil into flour.  Add milk slowly until form a med-soft ball.  Knead 10 minutes until smooth.  Rub ball with oil, cover, rest 15-30 min.
Put enough oil for deep-frying into wak or pan, divide dough into 12 balls, roll each into 5"round, keep covered.  Roll out, fry in oil, gently push the poori under the oil with light quick strokes.  It should puff up in seconds.  Turn, remove with slotted spoon, eat immediately

Ginger and Tomato Salad

One 2-3 inch piece fresh ginger, peeled and cut into paperthin slices
1 banana chile, seeded and cut paperthin
1/4 c. fresh lime
1/2 t. salt
1 1/4 lbs tomatoes
Ground Pepper
1 T. fresh chopped mint

Variation:  cucumber, radish instead of tomato

Okra-- or tender, spiced Bindi

1/2 pound okra (2 c.) trimmed and chopped
3 T. raw sesame or vegetable oil
1/2 t. black mustard seeds
1 t. cumin seeds, whole or ground
1/2 t. ground coriander
1/2 t. turmeric
1/2 c. finely chopped onion
1 T. minced garlic or garlic mashed to a paste
1/2 t. garam masala
1/2 t. salt
1 green cayenne chile, or jalapeño, minced.

Wash okra, cut, set aside. (If frozen, just cut)
Heat oil, toss in mustard seeds, cover briefly while they pop.
Add cumin, coriander, turmeric and stir into the oil.
Add onion, ginger, garlic, stirring unti onion soft (5 min.)
Add okra, garam masala, salt, and stir fry 6-8 min.
Add minced chile and sitr-fry another 2 minutes.

Serve hot or room temp, serves 4

Stir-Fried Green Cabbage with Fennel Seeds

1 1/2 lbs. green cabbage  (half a large head)
1/4 c. vegetable oil
3/4 t. cumin seeds
1/2 t. fennel seeds
1 t. sesame seeds
1 medium onion, peeled, cut lengthwise into fine half ringss
1 t. salt
1/8 to 1/4 t. cayenne pepper
1/2 t. garam masala spice blend

opt:  finely sliced fresh fennel

Remove coarse outer leaves of fennel.  Cut cabbage in half and in half again lengthwise.  Core sections. cut each section, lengthwise into fine, long strips.

Put oil in nonstick pan, set over medium-high.  When oil is hot, put in cumin, fennel, sesame seeds.As soon as the sesame seeds begin to pop, put inthe onion.  Stir adn fry 3 to4 minutes until the onion has browned a bit.  Put inthe cabbage.  Stir and fry 6 minutes, until cabbage browned.  Now add salt and cayenne.  Turn down to med-low and cook, stirring 7-8 minutes or until onion carmelized and soft.  Add lemon juice and garam masala.  Stir to mix.
serves 4

Red Lentils Tarka

Red Lentils Tarka

1 1/2 c. red lentils (masoor dal)
1/2 t. ground turmeric
1 1/4 to 1 1/2 t. salt
3 T. veg. oil or ghee
Generous pinch ground asafetida (if available)
1 t. cumin seeds
3-5 dried, hot red chiles.

Wash lentils, add 5 c. water and turmeric, stir, simmer.  Cover with lid slightly ajar, on low, simmer 35-40 min. until tender.

Put oil in small frying pan over med-high heat.  When hot, put in asafetida, then cumin.  Let cumin sizzle a few seconds, then add red chiles.  As they turn dark (just a few seconds), add everything to the lentils.  Cover immediately to "trap the aromas" and serve!

TARKA is a technique of frying the spices and adding them at the end of cooking the legumes.

Chicken or Lamb Mughlai

Mughlai chicken with almonds and sultanas

Very much a dinner party dish nice with rice, cauliflower with potatoes, Yogurt with walnuts and coriander.   This is mild. Personally, I usually double the spices.

Serves 6

1” fresh ginger, peeled, coarsely chopped

8-9 cloves garlic, peeled

6 T. slivered almoncs

4 T. water

7 T. vegetable oil

3 lb. chicken pieces, skinned (use paper towel to grasp skin) (or subsitute cubed lamb)

10 whole cardamom pods

1” stick cinnamon

2 bay leaves

5 whole cloves

2 med onions, peeled and minced

2 t. ground cumin

1/8- 1/2 t. cayenne pepper

7 T. plain yoghurt

1 1/4 c. heavy cream

1 1/2 t. salt

1-2 T. golden raisins

1/4 t. garam masala

Put ginger-water in blender to make paste.  Heat oil in deep, large fry pan or pot on med-high.  When hot, put in as many chicken pieces as you can in a single layer.  Let chicken turn golden brown on bottom, turn, brown other side.  Remove and but in bowl.  

Put cardamom to cloves in same oil.  Stir and fry a few seconds.  Add onions, stir and fry 3-4 minutes, until light brown.  Put in paste from blender, cumin, cayenne. Stir and fry 2-3 minutes until oil seems to separate and spices are lightly browned.  Add 1 T. of yogurt.  Stir and fry 30 seconds.  Add by tablespoons in this manner to incorporate all yogurt.

Put in chicken and any chicken juices, cream and salt.  Simmer.  Cover and cook gently on low, 20 min.  Add raisins and turn over chicken.  Cover and cook another 10 minutes, until chicken is tender.  Add garam masala.  Stir to mix.  

Put remaining almonds on cookie sheet under grill until toasted.  Watch carefully, tossing frequently.  Sprinkle over chicken when served. 

(Extra fat may be spooned off the top just before serving.  Whole spices not meant to be eaten)

Chicken in a sweet red pepper sauce

Chicken in a red sweet pepper sauce

2  1/4 lb. chicken parts (drumsticks and thighs are best)

(Legs should be cut apart from thigh.  Breast cut into 4 parts.  Skin using a paper towel to grasp skin.)

1 large onion, peeled and coarsely chopped

3 cloves garlic, peeled

2  1/2 T. blanced slivered almonds

3/4 lb. sweet red peppers, trimmed, seeded, coarsely chopped. (I increase this often)

1 T. ground cumin seeds

2 t. ground coriander seeds

1/2 t. ground turmeric

1/8- 1/2 t.cayenne pepper

2 t. salt

7 T. vegetable oil

1 c. water

2 T. lemon juice

1/2 t. pepper

In a blender, process everything from onion to salt.

Put oil in large, wide, non-stick pan or pot, heat over med-high.  When hot, pour in paste from blender. Stir and fry for 10-12 minutes, utnil oil forms tiny bubbles.  Put in chicken with 1 c. water, lemon juice, and black pepper.  Stir to mix and bring to a boil.  Cover, turn heat low.  Simmer 25 minutes until tender. Stir a few times.

(The oil may separate.  It is very flavorful, but you can remove it after cooking if you don’t want it.)

Gujerati-style green beans

Gujerati-style green beans

1 lb. fresh green beans

4 T. vegetable oil

1 T. whole black mustard seeds

4 cloves garlic, peeled, minced

1/2 -1 hot dried red chili

1 t. salt

1/2 t. sugar

Pepper

Trim beans, cut into 1”.  Blanch by dropping in boiling water 3-4 minutes, until just tender.  Draine and rinse under cold water.  Set aside.

Heat oil in fry pan on medium.  When hot, put in mustard seeds.  When they start to pop add garlic until light brown.  Add chili, then beans, salt , sugar. Stir to mix.  Turn heat to med-low.  cook 7-8 minutes or until absorbs the flavor.  Add pepper, mix, serve.

Basmati Rice

Basmati Rice 

2 C. basmati

2 2/3 c. water

1 1/4 t. salt

3/4 t. ground turmeric

3-4 whole cloves

1@ cinnamon

3 bay leaves

3 T. unsalted butter, cut up.

Put rice in bowl and wash in several changes of water.  Drain. Pour 5 c. fresh water over rice and soak for 2 hour.  Drain.  Combine drained rice, 2 2/3 c. water, salt, turmeric, cloves, cinnamon, bay leaves in heavy pot and boil.  Cover with tight lid and turn heat very low.  Cook 25 minutes.  Let pot sit, covered, undisturbed, 10 minutes more.  Add small pats of butter to rice and mix gently with a fork.  Don=t eat whole spices (can remove before serving)

Aloo Gobi (Cauliflower and Potatoes)

Cauliflower with potatoes (one of my favorites!)

Serves 4-6

2 medium potatoes

1 small head of cauliflower (1 lb. florets)

5 T. vegetable oil

1 t. whole cumin seeds

1 t. ground cumin seeds

2 t. ground coriander seeds

2 t. ground turmeric

1/4 t. cayenne pepper

2 -1 fresh, hot chilli, finely chopped (opt.)

2 t. ground roasted cumin seeds

1 + t. salt

Pepper

Boil potatoes whole and cool (Day-old are fine).  Peel, if desired and cut into 3/4@ dice. Break up cauliflower into chunky flowerets (1 2 @ across & 1 2 @ long). Soak 30 min. Heat oil, preferably in non-stick skillet, medium.  When hot add cumin seeds and sizzle 3-4 seconds. Add cauliflower. stir 2 minutes.  Let brown in spots.  cover, turn to low and simmer 4-6 minutes until cauliflower almost done.  Put in rest.  Stir gently.  Cook uncovered on low 3 minutes, until potatoes heated through.

Raitas

Yoghurt with Cucumber and Mint

2 2/3 c. plain yoghurt

1 small cucumber, peeled, grated

2 T. fresh mint, chopped

2 t. ground, roasted cumin seeds (dry roast in fry pan until brown and fragrant)

1/4 t. cayenne pepper

1 t. salt

Pepper

Whisk yoghurt until creamy.  Mix in other ingredients.  Chill.

OR Yoghurt with walnuts and fresh coriander

2 2/3 c. plain yogurt

2 T. finely chopped cilantro (coriander)

2 fresh hot chili, finely chopped

2 t. salt, or to taste

Pepper

1 scallion, very thinly sliced

2 c. walnuts, broken up.

Whisk yogurt until creamy. Add other ingredients.

Mehalliyabeh

Mehalliyabeh  (India Indian Pudding)

Serves 6

1 qt. milk

2 c. sugar

5T. cornstarch

1 2 T. gelatin, softened with water

1-2 T. rose water  (start with 1 teaspoon if you=re not used to the taste)

Crushed or chopped pistachio (garnish, opt.)

Bring the milk and sugar to a boil in a large saucepan, stirring often. Mix together the cornstarch, softened gelatin and rose water. Stir it into the hot milk solution, then pour into four dessert dishes and refrigerate until firm, 6 hours or so. Garnish with pistachios before serving.

Lassi

Lassi (Yogurt Drink)

Mango Lassi:

1 1/2 c. plain yogurt

1 c. chopped, ripe mango

3 T. sugar, or to taste

1/4 t. ground cardamom

8 ice cubes

Mix in Blender.

Spicy, Minty Lassi

1 1/4 c. plain yogurt

3 T. chopped cilantro

25-30 large mint leaves

2 @ fresh ginger, peeled & chopped

1-2  hot green chili, seeded and with veins stripped

1/3 t. salt, or to taste

1/4 t. ground roasted cumin seeds

8 ice cubes

Combine in electric blender.

Another variation:

Aam Lassi (Frosty Mango Milk Shake) 

1 c. diced fresh mango or 3/4 c. mango pulp

2 c. chilled orange juice

3-4 T.  clear honey or vanilla sugar

2 C. rich milk, chilled in the freezer for 15 minute

a few garden rose petals for garnish (optional)

Combine mango, orange juice, sweetener & process in food processor or blender.  Pour into a bowl and set in the freezer for 15 minutes.  Pour milk into processor and process until it expands in volume and becomes frothy.  Add the mango puree and process a minute, pour into chilled glasses.  Garnish with rose petals if desired and serve immediately.

Fennel-flecked potato samosas

This is also from Mangoes and Curry Leaves

Dough:
1 c. all-pupose flour
1/2 t. salt
scant 1 t. fennel seeds
2 T. vegetable oil or raw sesame oil
scant 1/2 c. warm water

Spicy Potato filling: (can also use to stuff parathas or dosas)

1lb. potatoes (baking or 3 c. chopped, peeled, boiled poatatoes)
2 T. veg oil
1/2 t. black mustard seeds
1/2 t. turmeric
2 t. minced garlic or garlic mashed to a paste
1 c. finely chopped onion
2 green cayenne chiles, or substitute jalapeños, seeded and miced
1/4 t. cayenne (opt)
1 t. salt
1/4 c. packed minced coriander leaves and stems (or parsley or mint)

Boil potatoes until just tender, drain, return to pot, cover and let stand 20 min.
Peel and place in large boil.  Mash into pieces.
Heat oil, cook mustard seeds 20 seconds, or until mostly stopped spluttering.
Lower heat to med-high, add turmeric and garlic, stir-fry 30 sec.
Toss in onion, cook, stirring, 8 min. until onion is tender and starting to brown
Add chiles and cayenne, then potatoes and salt, press allagainst hot pan, turning, stirring, until well blended and chiles soft.  Cool to room temperature. Taste and adjust salt if necessary. (can also add fresh or green peas a few minutes before you remove it from the heat.


Peanut oil for frying
DOUGH:
Make the dough an hour before shaping.  Put flour, salt, fennel into food processor.  With machine running, pour oil, then water through tube and a ball of dough will form.  Process 15 seconds.  Turn dough onto lightly floured surface and knead 1 minute until very smooth.  Cover with plastic wrap and rest 30 min to 3 hours.

Cut in half, cover one half.  Cut other half in half again and roll each piece into a 10" long rope. Cut ropes in half, roll each piece into a 10x4" oval.  (If dough resists, rest it and start rolling another piece).  Once rolled out, dust both sides with flour and stack.

SHAPING:
Put out a little bowl of cold water.
Cut one piece of dough in half, crosswise.  Lay the cut dough on your hand with the cut part near your finger, the long curving part toward your wrist.
Wet half the length of the cut side with a little cold water, fold the cut sides together to make a little pocket.   (v-shaped pocket should point towards your fingers).  Fill with generous Tablespoon of filling, fold curved flap over and pinch carefully around the edge.   Shape 16 samosas, let stand uncovered, to dry a bit, 30 min,

FRY in 2" peanut oil between 325* and 350*.  Pause a little before adding each.  Fry until sides are brown and firm, turning as necessary.  Serve with sauce or chutney.

Reheat:  drop in very hot oil 30 seconds, or wrap in foil and reheat in 300* oven for 10-15 min.

Carrot Green Bean Pickles

Another great recipe from Madhur Jaffrey!

5 T. black or yellow mustard seeds
2 T. coriander seeds
1 1/2 t. cayenne pepper
1 t. salt
1/2 t. ground turmeric
4 oz. green beans, trimmed
2 medium carrots (3 oz. each), trimmed and peeled
3 T. fresh lemon or lime juice
5 T. corn or peanut oil

Grind mustard seeds coarsely, put in bowl.   Grind coriander more finely, to a coarse powder.  Mix into bowl with other spices.
Do not wash green beans, just wipe if necessary.  Cut in halves, lengthwise, then into 2 inch segments.
Cut carrots crosswise into 2" piees and then into stickes the same size as the beans.  
Add with lime juice to spices, mix well, put in 1-quart glass jar with a plastic lid.  Place in sunny window for 4 days, shaking a few times a day.
Heat oil in small saucepan until smoking, then cool completely.  Pour cool oil over the beans and carrots.  Shake well.  Can eat, or tightly seal and refrigerate, it will keep about one year.

Red Onion Sambol

1/2 c. coarsely chopped red onion or Asian Shallots
2 green cayenne chiles, c hopped
 1 T. fresh lime juice
1/2 t. salt

Process to a rough paste. (Pulse, should see some definition of the onions still)

optional:  can add 1 t. maldive fish or bonito flakes.

Chutneys

These chutneys are a traditional way to start the meal, and in my view, the meal need go no further.  I often sneak them onto my rice or a corner of my entree as well!  The following recipes are from Madhur Jaffrey, a talented cook, actress, and writer.

Fresh Green Chutney

(Awesome for all dipping and sides.  Goes great with onion fritters)

6 T. plain yogurt

2 heaping T. chopped mint

2 heaping T. chopped fresh cilantro

1 T. fresh lemon juice

1/3 t. salt or to taste.

Using 2 T. of the yogurt, blend the rest in blender until smooth. Beat remaining yogurt lightly in bowl.  Add paste from blender and mix.  May refrigerate up to 3 days.

Coriander Chutney  (I'll do this one as it needs to be fresh)

3 C. fresh coriander (coarsely chopped)

2 green chili

1-2 T. lemon juice

2 t. salt

2 t. ground roasted cumin seeds

Pepper

optional variation:  add 2 T. peanuts, 1 t. sugar


optional variation 2:  do 2 c. coriander 1 c. mint.  use lime juice instead of lemon.  Add garlic, ginger, and 1/2 c. red onion. hmm.. this is starting to sound like a new recipe!

Fresh Red Chutney with Almonds

1/2 large red bell pepper, seeded and chopped

20 large fresh mint leaves or over 30 smaller ones, coarsely chopped

2 T. fresh lemon juice

1 clove garlic, peeled and coarsely chopped

1/2 t. cayenne pepper

1/2 t. salt

Fresh ground pepper

1 T. blanched, chopped, or slivered almonds

1 t. chopped dill, opt.

Blend all but the almonds and dill.  Add almonds and blend again--can leave small chunks of almond.  Check for seasonings, pour into a bowl and add dill.

Hot Sweet Date-Onion Chutney from the fabulous Mangoes and Curry Leaves

3 dried red chiles stemmed

2 T. raw sesame oil, veg oil, or ghee

1 large white onion (1/2 lb), coarsely chopped

1/2 t. salt

1/4 chopped pitted dates

Soak dried chiles in 1 c. hot water for 10 min.

Heat oil, add onion and slat until browned (c. 10 min.)

Drain chiles, process in food processor with dates 30 sec.

Add onions, process 15 sec.  Salt, taste

(Can grind it sequentially, as above, in a stone mortar)

Stores in refrigerator several weeks.

Coconut Chutney from  Flatbreads and Flavors

  (I'll do this one too, as it has unusual ingredients)

1 c. fresh or frozen grated unsweetened coconut

1 to 2 jalapeños, seeded, finely chopped

1/2 t. finely chopped fresh ginger

1/2 t. finely chopped garlic

1/4. t. salt

1/4 c. water

fried ingredients:

1 t. vegetable oil

1/2 t. black mustard seed

2 shallots, finely chopped

3-4 fresh or dried curry leaves (if dry, soak 10 min then drain)

1/2 t. hulled urad dal(or black gram dal)

1/4 c. plain yogurt

Using mortar and pestle or food processor, make paste coconut through salt.  Then add water, thickening.

Heat oil, add mustard seeds, stir, cover and fry until the seeds op.  Add remaining fired ingredients, stirring 2-3 min.  Remove from heat.  Stir in coconut paste.  Blend in yogurt and serve.

Easier Coconut Chutney (also fantastic)


1/2 c shredded coconut
1 inch ginger, peeled and chopped
1 hot fresh green chile or red pepper flakes
1/2 bunch cilantro
1/4 t. ground cumin
2 T. lime juice


Blend coconut through cumin until coarsely ground.  Add lime juice and slat, blend until almost smooth.

Onion Fritters

Onion  Fritters 

1 large egg

1 T. fresh  lemon juice

1 C. chickpea flour (gram flour or besan)

3/4 t. salt

2 t. cayenne

2 t. garam masala

2 t. cumin seeds

1 t. ground cumin

1/4 t. turmeric

1 fresh, hot green chili, finely chopped (with seeds)

2 T. fresh cilantro

Vegetable oil

1 medium-large onion, peeled, chopped into med. dice

Beat egg, add water, lemon juice. Add all flour and whisk well.  Add everything else but onion.  Mix well and set aside 10 minutes.  

Mix again-batter should be droppable.  Put oil in  wok or deep fryer and set at medium.  

When oil is hot, put onion into batter and mix.  Remove heaping teaspoons of batter and drop into oil.  Stir and fry the fritters for 7-8 min, until golden red.  Remove with slotted spoon and drain.  Serve hot.

Indian Food

I'm going to throw up a bunch of recipes here on the blog.  Dibs the ones that look interesting to you and we'll gather for a feast next Wednesday!!