Indian Food

Ethnicity: Indian

Type of Meal Party: Lunch, Dinner, Breakfast

Type of Dish: Rice Varities, Frozen or Chilled

Main Ingredients: Rice , Curd (Dahi) , Milk , Green chilli (Hari mirch)

Ingredients

1 cup rice
1/2 cup curds
1 cup milk
2 green chillies
2 stalk curry leaves
1 tbsp chopped coriander
5-6 cashewnuts halved
1/2 tsp gram dal
1/2 tsp urad dal (black gram)
1/2 tsp mixed mustard and cumin seeds
1/2 tbsp oil or ghee
1 pinch asafoetida

Mehod

1. Boil the rice and drain excess water when done.

2. Cool after separating grains.

3. Heat oil in a small pan and add cashews and dals, seeds, chillies halved, curry leaves and asafoetida.

4. When they splutter transfer to the rice.

5. Take care not to burn the seasoning.

6. Add curd, milk, coriander.

7. Mix well and cool in fridge for an hour before serving

A southern favorite, the sweet-potato filling is made with a touch of molasses and cinnamon.Serving: 10
Cook Time: 1 hour
Total Time: 2 hours 30 minutes plus cooling

Ingredients:

1 1/4 cups all-purpose flour
1 teaspoon salt
4 tablespoons margarine or butter (1/2 stick)
2 tablespoons shortening
1 1/2 pounds sweet potatoes (about 3 large) peeled and cut into 1-inch chunks
3 large eggs, separated
3/4 cup packed light brown sugar
1 1/2 cups half-and-half or light cream
2 tablespoons light molasses
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon cream of tartar
1/3 cup sugar

Directions:

1. In medium bowl, mix flour and 1/2 teaspoon salt. With pastry blender or two knives used scissor-fashion, cut in margarine or butter, and shortening until mixture resembles coarse crumbs. Sprinkle 3 to 4 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with a fork after each addition until dough is just moist enough to hold together. Shape dough into a disk.

2. On lightly floured surface, with floured rolling pin, roll dough into a round 2 inches larger all around than inverted 9 1/2-inch deep-dish pie plate. Gently ease dough into pie plate; trim edge, leaving 1-inch overhang. Fold overhang under; pinch to form decorative edge. With fork, prick bottom and side of piecrust in many places to prevent puffing during baking. Cover and refrigerate at least 30 minutes.

3. Meanwhile, preheat oven to 425 degrees F. In 2-quart saucepan, heat sweet potatoes and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes or until sweet potatoes are fork-tender. Drain and mash sweet potatoes (you should have about 2 cups).

4. Line piecrust with foil and fill with pie weights, dry beans, or uncooked rice. Bake piecrust 10 minutes; remove foil with weights and bake 10 minutes longer or until lightly browned. If pastry puffs up during baking, gently press it to pie plate with back of spoon. Cool piecrust on wire rack at least 10 minutes. Turn oven control to 375 degrees F.

5. In large bowl, with wire whisk, beat mashed sweet potatoes with egg yolks, brown sugar, half-and-half, molasses, cinnamon, nutmeg, and 1/2 teaspoon salt until blended. Cover and refrigerate egg whites until ready to use.

6. Pour sweet-potato mixture into cooled crust. Bake pie 55 to 60 minutes, until knife inserted 1 inch from edge of pie comes out clean. Transfer pie to wire rack while preparing meringue. Turn oven control to 400 degrees F.

7. In small bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form; gradually sprinkle in sugar, 2 tablespoons at a time, beating until whites stand in stiff peaks.

8. Spread meringue over hot filling to edge of crust; swirl meringue with back of spoon to make attractive top. Bake 10 minutes or until meringue is golden. Cool pie on wire rack.

Nutritional Information:

Based on individual serving.
Calories: 355
Total Fat: 13 g
Saturated Fat: 4 g
Cholesterol: 75 mg
Sodium: 325 mg
Carbohydrates: 55 g
Fiber: 0 g
Protein: 6 g

Tips:

Sweet potatoes can be cooked a day ahead. Or, you can substitute one 16-ounce can solid-pack pumpkin or 2 cups mashed, canned sweet potatoes.

Yields: About 9 cups or 4 main-dish servings
Prep Time: 10 minutes
Cook Time: About 25 minutesIngredients:

8 ounces tubetti or ditalini pasta (about 2 cups uncooked)
3 slices bacon, cut into 1/2-inch pieces
1 large celery stalk, thinly sliced
1 small onion, chopped
1 cup packaged shredded carrots
1 can (14 to 14 1/2 ounces) chicken broth (1 3/4 cups)
1 can (14 1/2 ounces) petit-cut diced tomatoes
1 1/2 cups water
1 can (15 to 19 ounces) cannellini beans, rinsed and drained
1/2 cup loosely packed fresh parsley leaves
1/4 cup freshly grated Romano cheese

Directions:

1. Heat 3-quart covered saucepan of salted water to boiling over high heat. Add pasta and cook as label directs.

2. Meanwhile, in 4-quart saucepan, cook bacon over medium heat 3 minutes or until browned, stirring frequently. Add celery, onion, and carrots; cover and cook 4 to 5 minutes or until vegetables are tender, stirring occasionally. Add broth, tomatoes with their juice, and water. Cover saucepan and heat to boiling over high heat.

3. Drain pasta; stir into broth mixture. Stir in beans and parsley; heat through. Ladle soup into 4 large soup bowls; sprinkle with Romano to serve.

Nutritional Information:

Based on individual serving.

Calories: 545
Total Fat: 20 g
Saturated Fat: 7 g
Cholesterol: 24 mg
Sodium: 1,380 mg
Carbohydrates: 71 g
Fiber: 9 g
Protein: 19 g

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Ingredients

1 cup long grained rice
1 stick fresh celery finely chopped
1 carrot grated
1 sprig sping onion finely chopped
2 tbsp. cheese grated
1 tbsp. butter
1 tsp. pepper powder
salt to taste
2 green chillies finely chopped (optional)
1 tsp. white vinegar

For filling and tondlis :
150 gms. tender tondlis
2 onions finely chopped
1/2 cup fresh curds
1 tsp. wheat flour
1 tbsp. peanut crush
1 tbsp. grated coconut
1/2 tsp. garam masala
3-4 pinches asafoetida
1/2 tsp. coriander seeds (dhania) powder
1/2 tsp. each ginger garlic grated
2 green chillies finely chopped
salt to taste
1 tbsp. oil

Method

For filling and tondlis:

1. Beat together curds, flour and asafoetida, keep aside.

2. Slit tondlis vetically, till just above base to keep whole intact.

3. Heat half the oil, add ginger, garlic, chillies, stir for a moment.

4. Add curds, stir fry till the white disappears.

5. Take off fire, cool for 5-7 minutes.

6. Add all other ingredients, except tondlis.

7. Mix well. Stuff tondlis with mixture.

8. Heat remaining oil, add stuffed tondlis, stir for a minute.

9. Cover, and stir-cook on simmer till tender.

10. Add remiaining stuffing mixture.

11. Add some more flour if mixture is watery.

12. Add water if too dry.

13. Simmer for 3-4 minutes, till oil separates.

To proceed:

1. Boil rice as for pulaos (refer rices) till just done but not soggy.

2. Cool in wide plate.

3. Melt butter in pan, add onions, carrots, stir till tender.

4. Add celery, chillies, pepper, salt, and mix.

5. Take off fire. Mix in cheese, and vinegar.

6. In a deep large bowl, Spread half the rice.

7. Pour in tondli mixture. Spread over rice.

8. Spread remianing rice, to cover vegetable.

9. Bake in a hot oven (cover container) for 4-5 minutes.

10. Serve piping hot.

Making time: 30 minutes.
Makes: 4 servings
Shelflife: 2 days refrigerated. (Bake just before required to eat)

Nutritive value per serving

Protein:6.34gms Fat:13.1gms Minerals:1.69gms Fibre:2.12gms Carbohydrate:18.8gms Energy:241.4kcal