Indian▾

HERES WHERE YOU MAY FIND A BRIEF DESCRIPTION ABOUT A DISH, IT’S ORIGIN, AND SOME INFORMATION ABOUT THE CULTURE A DISH CAME FROM. YOU MAY ALSO FIND THE RECIPES TO ACCOMPANY THESE FOODS WITH THE TAB LABELED WITH IT’S SPECIFIC CULTURE.

KHEER

ingredients (measuring cup used, 1 cup = 250 ml):
  • 1 litre full fat organic milk
  • ¼ cup basmati rice
  • 5 to 6 tbsp sugar or as required
  • 6 green cardamoms/hari elaichi, powdered
  • a pinch of saffron/kesar
  • 15-20 almonds/badam, blanched and sliced
  • 12-15 cashews/kaju
  • 1 tbsp golden raisins
how to make the recipe:
  1. rinse the rice till the water runs clears of the starch.
  2. soak the rice in enough water for 30 minutes.
  3. heat milk and let it come to a boil.
  4. meanwhile drain the rice and keep aside.
  5. reduce the flame and add the rice.
  6. stir and simmer the milk and let the rice grains cook.
  7. the whole process of cooking the rice in the milk takes about approx 35-37 minutes on a low flame.
  8. you want the rice to really cook well and the kheer also thickened somewhat.
  9. after the rice is added, add the sugar.
  10. stir and continue to stir often so that lumps are not formed.
  11. scrape the sides of the pan and add this dried milk into the pan.
  12. meanwhile in a microwave safe bowl take the almonds and cover it with water.
  13. microwave on high for 2-3 minutes.
  14. let the almonds cool and then peel them.
  15. slice them along with the cashews. rinse the raisins and keep aside.
  16. take the cardamoms in a mortar-pestle and then powder them finely.
  17. remove the peels and keep the powdered cardamom aside.
  18. when the rice is almost ¾th done, add the almonds, cashews,cardamom powder and saffron.
  19. cook further till the rice grains are completely cooked.
  20. the kheer would also thicken by then.
  21. remember to keep on scraping the sides and adding the dried milk from the sides in the simmering kheer.
  22. switch off the flame and add the raisins. stir.
  23. you can serve the rice kheer, hot or warm. or pour in serving bowls and refrigerate.
  24. this rice kheer stays good for 1-2 days in the refrigerator.
notes:
rose water can also be added to the rice kheer.
kheer.jpg

Aloo Partha

Aloo Paratha is a very popular breakfast dish in India. The beauty of this recipe is how flexible it is – there are so many options and variations you can do and I’ve provided a bunch of suggestions in the notes. The dough is extremely simple to make and handle. The only “must do” in this recipe is letting the dough rest for 20 minutes.
Author: Nagi | RecipeTin Eats
Recipe type: Breakfast, Starter, Appetizer
Cuisine: Indian
Serves: 4
PREP TIME
15 mins
COOK TIME
12 mins
TOTAL TIME
27 mins
INGREDIENTS
Dough
  • 2½ cups plain white flour (Note 1)
  • 1 tsp salt
  • 1 cup water (Note 2)
  • 2 tbsp vegetable oil (or any other cooking oil), ghee or butter
Filling
  • 1½ cups mashed potato (Notes 3 and 4)
  • ½ cup shallots/scallions, chopped
  • 2 tbsp fresh coriander/cilantro, roughly chopped (optional – adds a nice burst of freshness)
  • ½ tsp fresh ginger, grated (optional – Note 5)
  • 1 tbsp Garam Masala (Note 6)
  • 1 tsp Ajwain/ Carom seeds OR 1 tsp thyme (Note 7)
  • ¼ tsp chili powder (Note 8)
  • ½ tsp salt
INSTRUCTIONS
  1. Place the flour, water and salt in a bowl. Use a table knife to mix the ingredients together, then use your hands.
  2. Once the dough is sort of formed, turn it out onto a work surface and knead it 60 times. It should be smooth and elastic, not sticky or crumbly.
  3. Form the dough into a ball, cover with cling wrap and set aside for at least 20 minutes (up to a few hours). Do not refrigerate.
  4. Meanwhile, make the Filling. Place all Filling ingredients into a bowl and mix to combine.
  5. Preheat oven to very low (to keep Parathas warm because you can only cook one at a time).
  6. Cut the dough into 4 pieces with a knife.
  7. Take one ball and use a rolling pin to roll it out into a round about 18cm/7″ in diameter.
  8. Place ⅓ cup of the Filling into the middle of the rolled out dough.
  9. Gather the edges of the dough to enclose the Filling (see photo below). Remove as much air as possible from inside then pinch to seal.
  10. Flatten the ball slightly and shape the flattened disc into a circle using your hands.
  11. Turn the dough over so the “sealed” side is facing down. Use a rolling pin to roll it out to about 1½ cm / ⅔” thickness. Repeat with remaining dough.
  12. Heat 1 tbsp of oil in a non stick fry pan over medium heat.
  13. Place one Paratha into the fry pan and cook the first side for 1 minute 45 seconds. Use an egg flip to check if it is ready to turn – the underside should be golden brown.
  14. Turn the Paratha over and cook the other side for 1 minute 30 seconds.
  15. Remove from fry pan onto a wire rack (this stops the underside from going soggy due to sweat) and place into a low oven to keep warm while you cook the remaining Parathas.
  16. Add a small drizzle of the remaining oil into the pan (you should not need much). Proceed to cook the remaining Parathas.
  17. Cut into 4 pieces and serve immediately. It can be served with chutney or yoghurt on the side. I find that the Filling has so much flavour that it doesn’t need anything on the side.
NOTES

1. You can substitute with whole wheat flour if you wish. You may need to adjust the water quantity so start with ¾ cup and work up from there, 1 tbsp at a time.

2. Different brands and qualities of flour will have minor differences in absorbency. Start with 1 cup of water, as per the recipe. Then adjust as required until the dough is right – it should be smooth and elastic, not sticky or crumble.

3. This works with leftover or freshly cooked mashed potato. With the leftover mashed potato, make sure that it isn’t really runny mashed potato (i.e. like the really creamy French mashed potato which has loads of cream in it). You can also use roasted potatoes – just mash it up with a fork. The golden crunchy parts will add flavour into the filing.

4. You can substitute the potato with other mashed vegetables or soft cooked vegetables like broccoli. The vegetables just need to be cut into a small dice and cooked until soft so they can be “squashed” into shape when rolled out.

5. Ginger is optional – I often leave it out because I don’t have it. Do not substitute with garlic (too sharp – doesn’t cook out) or ground ginger (it doesn’t “meld” into the Filling because the Filling does not get cooked).

6. Garam Masala is a spice mix and it is to Indian cooking what soy sauce is to Asian cooking. If you don’t have this, you can substitute with the following: 1½ tsp ground cumin + ½ tsp ground coriander + pinch of cardamon powder + pinch of cinnamon + pinch of nutmeg + good grind of black pepper.

If you don’t have all those spices, just use the ones you have. As long as you at least have cumin + coriander + one of the other spices listed, you will still get the essence of Garam Masala (and it will still be very tasty!)

7. Ajwain/ Carom Seeds are used in Indian cooking and it tastes like thyme. If you don’t have either of these options, you can substitute with one of the following: ¾ tsp cumin seeds, ¾ tsp caraway seeds, ½ tsp oregano + good grind of pepper,

8. Chili powder in India and Australia (where I live) is different to chili powder in America! American chili powder is mixed with all sorts of other flavourings, it is not just ground dried chili. The chili powder in this recipe is ground chili, not American chili. It adds heat to the Filling. You can use American chili powder if you want, but you might want to increase the amount to achieve the spice that is synonymous with Indian food. Or substitute with cayenne pepper.

This recipe was taken from Aloo Partha

NAAN AND SWEET TAMARIND CHUTNEY

Sweet Tamarind Chutney

  • 1 tablespoon canola oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon asafoetida powder
  • 1/2 teaspoon garam masala
  • 2 cups water
  • 1 1/8 cups white sugar
  • 3 tablespoons tamarind paste

Heat the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors.

Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.

Naan

Naan

  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water
  • 1/4 cup white sugar
  • 3 tablespoons milk
  • 1 egg, beaten
  • 2 teaspoons salt
  • 4 1/2 cups bread flour
  • 2 teaspoons minced garlic (optional)
  • 1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

naan and tamarind chutney

 

LAMB CURRY AND RICE

Curry originated in India and is a common everyday dish. Curry usually features spices, herbs and fresh or dried chillies. In traditional Indian culture the type that was made depended on the occasion. The selection for spices depends on cultural tradition, religious practice and family preference. Curry can be served wet or dry and with veggies or with meats.
INGREDIENTS

  • 2 large onions, roughly chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh chili or crushed red-pepper flakes to taste
  • 1 tablespoon minced ginger
  • 2 cups chopped tomatoes(cannedare fine; include the liquid)
  • 1 cup coconut milk
  • ½ cup lamb juice, from Slow-Braised Lamb Shanks
  • Meat from Slow-Braised Lamb Shanks
  • 2 teaspoons garam masala or curry powder
  • Salt and freshly ground black pepper
  • ½ cup chopped raw cashews
  • 2 cups cooked basmati rice
  • Fresh chopped cilantro for garnish

PREPARATION

  1. Put the onions, garlic, chili, ginger, tomatoes, coconut milk, lamb juice, lamb and spices in a large pot that can later be covered over medium-high heat.
  2. Bring the mixture just to a boil; cover, reduce the heat and simmer, stirring occasionally until the onions are very tender, about 30 minutes.
  3. Stir in the cashews, then uncover and simmer steadily until reduced to desired consistency. Serve over rice.
IMG_0551