Indian Food

Ingredients

12 nos. Almonds
4 tablespoons Rice flour
21/2 cups Milk
5 tablespoons Sugar
8 strands Saffron
1 teaspoon Cardamom powder

Method

• Blanch and grind the almonds to a fine paste with 1/2 cup milk. Mix together the ground almond paste and rice flour and keep aside.
• Bring the milk to a boil. Add the sugar and stir till the sugar dissolves. Keep aside a tablespoon of hot milk and dissolve the saffron in it. Add the almond-rice mixture into the boiling milk along with the saffron.
• Stir continuously for a few mintues till the milk thickens and attains a custard-like consistency. Sprinkle in the cardamom powder. Take off fire and cool to room temperature.
• Pour into individual bowls, garnish with almonds and pistachios and refrigerate.

Ingredients:

3 medium potatoes, peeled and cut into 1″ dice or slices
salt
1/2 oz flaked almonds
2 tbsp poppy seeds
2 tsp ground coriander
1 1/2 tsp whole cumin seeds
4 cloves of garlic, peeled and chopped
1/2 tsp ground ginger
8 tbsp vegetable oil
1 medium onion, peeled and finely chopped
1/4 tsp ground turmeric
1/8 tsp cayenne pepper
8 fl oz plain yoghurt
1 tsp garam masala

Method:

Dry fry almonds, poppy seeds, coriander and 1 tsp of cumin seeds in a small pan, stirring frequently until the almonds start to turn golden. Set aside.

Blend garlic and ginger with 3 fl oz of water in a food processor. Set aside.

Heat the oil in a heavy wide saute pan, and fry the potatoes until they turn brown on all sides. Remove potatoes with a slotted spoon and set aside on a plate.

Add remaining cumin seeds to remaining oil in pan and stir, adding chopped onion, and fry until the onions turn a light brown. Add turmeric, and the cayenne, and fry and stir for a few seconds. Add the dry mix from the first pan, and the wet mixture from the food processor, and 3/4 tsp salt.

Stir and fry the mixture. Whenever it seems to dry up add a tbsp of yoghurt. Keeping stirring, frying, adding tbsps of yoghurt, until all the yoghurt is used (it’s important to add the yoghurt slowly). Add the garam masala and 4 fl oz of water. Mix well, and cover the pot tightly. Cook for about 30 minutes or until the potatoes are cooked through, stirring occasionally but always replacing the lid. The potatoes should have a thick sauce clinging to them when they are done.

Ingredients:

2 cardamom pods
1 can of mango slices (about 850g with syrup)
8 oz caster sugar
1 medium tin of evaporated milk
10 fl oz of whipping cream
1 tbsp lemon juice

Method:

Remove the cardamom seeds from the pods and grind using a pestle and mortar.

Drain the mangoes, discarding the syrup, and puree in a blender, with the sugar.

Mix together the puree, milk, cream, cardamom, and lemon juice.

Pour into kulfi moulds, or use a normal freezerproof container, and still-freeze.

Hint: for getting the ice-cream out of kulfi moulds, unscrew the lid and rub the sides using the palms of your hands. This produces warmth and loosens the ice-cream from the mould. Set on a plate to serve.

(makes enough for about 8 kulfi moulds)

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Ingredients:

1 tbsp - minced carrot
1 cup - peeled and shredded potatoes
1 cup - all purpose flour
2 cups - raisins
1/2 cup - butter
1 cup - white sugar
salt to taste 1 tsp - ground cinnamon
1/4 tsp - ground nutmeg
1 tsp - baking soda
1/2 cup - green apples
1/2 cup - white sugar
1 1/2 tbsp - cornstarch
2 tbsp - butter
1 1/2 tbsp - lemon juice
1 cup - water

Mehtod:

1. Cream 1/2 cup butter or margarine and 1 cup sugar.
2. Mix in carrots, potatoes and raisins.
3. Sift flour, baking soda, salt and spices together; mix into the creamed mixture. Stir in apples.
4. Fill cans 2/3 full with pudding mixture.
5. Cover with foil.
6. Place cans in a roasting pan with 2 to 3 inches of water.
7. Steam at 300 degrees F (150 degrees C) for 2 1/2 to 3 hours.
8. Stir together 1/2 cup sugar and cornstarch.
9. Combine mixture with water in a saucepan.
10. Cook and stir over low heat until thick.
11. Stir in 2 tbsp butter or margarine and lemon juice.
12. Serve warm over pudding.

Ingredients:

4 - jumbo prawns
1 tsp - ginger and garlic paste
3/4 cup - hung yogurt
1 tsp - yellow chilli
1/2 cup - lemon juice
2 tsp - fresh coriander
4 to 5 tsp - olive oil

For Salsa:
1 cup - chopped tofu
1 cup - chopped pineapple
1 cup - chopped tomato
2 tsp - fresh coriander
2 to 3 tsp - olive oil

For Stir Fried Vegetables:
1/2 cup - bok choy
1/2 cup - long beans
1 cup - cabbage leaves
1 tsp - chopped ginger
1 tsp - chopped garlic

Method:

1. In a bowl mix hung yogurt, yellow chilli, ginger and garlic paste, lemon juice, coriander, olive oil and salt.
2. Marinate the prawn with the mixture and bake in a pre-heated oven for 6-8 minutes.
3. For the Salsa,in a bowl, toss together tofu, pineapple, tomato, coriander, lemon juice, olive oil and salt.
4. For the stir-fried vegetables, blanch all the vegetables. Keep aside.
5. Heat olive oil in a pan, add the ginger and garlic.
6. Toss in the beans, cabbage, bok choy, salt and saute lightly.
7. Put the baked prawn in a dish.
8. Serve topped up with salsa and the stir fried vegetables.

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Ingredients:

2 cups of sieved chapati flour, or 1 cup wholewheat flour with either 1 cup unbleached flour or 1 cup self-raising flour
1/2 tsp salt
2 tbsp (30ml) melted ghee or vegetable oil
2/3 cup (160ml) warm water or as needed
ghee or vegetable oil for deep frying

Method:

Place the flour and salt in a large mixing bowl and blend well. Drizzle in the ghee or oil and rub it into the flour with your fingertips until thoroughly incorporated. Add 1/3 cup water all at once and work the mixture into a mass. Then, while still mixing with your hand, add water slowly, in dribbles, until the dough is formed and kneadable. (You want a pliable, but moderately stiff dough; you may use more than 2/3 cup (160ml) of water to achieve this, depending on the flour.) Place the dough on a clean work surface, wash and dry your hands, rub them with oil and knead the dough until it is silky smooth and pliable (about 8 minutes). You can also make the dough in a food processor. Form the dough into a smooth ball, rub it with ghee or oil and cover with an inverted bowl. Let the dough rest for 1/2 to 3 hours. If you want to leave it longer, keep it well sealed in a fridge for up to 24 hours. Remove it at least 1 hour before use.

Collect the items you will need for rolling and cooking: a rolling pin, two or three cookie sheets, a slotted spoon for frying, a tray lined with double-thick paper towels for draining the fried breads, and a karai, wok, or deep-walled Dutch oven. Place the dough on a work surface and knead briefly. The dough should be stiff enough to roll out without extra flour. If it has softened too much during its rest period, knead in flour as necessary. To make 16 pooris, divide the dough in half and roll one portion into a rope. Cut into 8 pieces and roll each piece into a smooth ball. Place the balls on a plate without letting them touch and cover with damp cloth. Repeat the procedure for the other half of the dough. To make 8 party pooris, divide the dough into 8 pieces and roll into smooth balls.

Take one ball of dough, keeping the others covered, and flatten it out into a 1/2″ patty. Dip a corner of the patty in melted ghee or oil and roll it out, exerting firm but even pressure, into a 4 1/2″ - 5″ (or 10″) round. Place it on a cookie sheet and roll out all of the pooris this way. o not allow the rounds to touch; lay them out in one layer on several cookie sheets or another clean flat surface. Cover with plastic wrap.

Heat the ghee or oil over moderately high heat until it reaches about 365F/185C on a deep-frying thermometer. Lift up a rolled-out poori and carefully slip it into the hot oil so that it remains flat and does not fold over. The bread will sink to the bottom of the pan but quickly wants to bob to the surface. As it begins to rise, cover it with the back of the slotted spoon, and keep it submerged under the frying surface until it puffs into a steam-filled balloon. (Take care not to press the poori harshly - a tear in the delicate crust could fill the poori with oil.) When it is lightly browned on the first side, carefully turn it over and brown the second side. The frying time is under a minute for both sides. Remove the puffed bread with the slotted spoon and drain on paper towels. Repeat the procedure for all of the pooris, adjusting the heat to keep the oil at an even temperature. It if overheats, remove the pan from the burner.

Serve immediately or, to keep the batch warm for up to 1/2 hour, place the drained breads on paper-towel-lined cookie sheets, letting them overlap very slightly, and set in a preheated 275F/180C oven. As pooris cool, they deflate. At room temperature, the baasi pooris can be stacked and wrapped in a clean tea towel for up to 12 hours.

(makes about 16)

Ingredients:(tip! to save time use ready made spring roll pastry for the wrap)

2 cups flour
1/2 tsp salt
8 tbsp (sunflower) oil
7 tbsp water
4 or 5 medium potatoes, boiled in their jackets and allowed to cool
1 onion, finely chopped
6 oz / 175g shelled peas
1 tbsp grated peeled ginger
3 tbsp finely chopped fresh coriander
1 1/2 tsp salt
1 tsp ground coriander
1 tsp garam masala
1 tsp ground cumin
1/4 tsp cayenne pepper
2 tbsp lemon juice
oil for deep frying

Method:

Sift the flour and salt in a bowl. Add 4 tablespoons of the oil and rub it in until the mixture resembles breadcrumbs. Add (slowly) about 4 tablespoons of water (possibly slightly more) and gather the dough into a stiff ball.

Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make the dough into a ball, then rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag. Set aside for 30 minutes or longer.

Meanwhile, make the stuffing. Heat 4 tablespoons of oil in a large frying pan over a medium flame. When hot, put in the onion. Stir and fry until brown at the edges. Add the peas, ginger, fresh coriander, and 3 tablespoons of water. Cover, lower heat and simmer until peas are cooked. Stir every now and then and add a little more water if the frying pan seems to dry out.

Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, cayenne, and lemon juice. Stir to mix. Cook on low heat for 3 or 4 minutes, stirring gently as you do so. Check balance of salt and lemon juice. You may want more of both. Turn off the heat and allow the mixture to cool.

Knead the pastry dough again and divide it into eight balls. Keep 7 covered while you work with the eight. Roll this ball out into a 7 inch (18 cm) round. Cut it into half with a sharp, pointed knife. Pick up one half and form a cone, making a 1/4 inch wide (5 mm), overlapping seam. Glue this seam together with a little water. Fill the cone with about 2 1/2 tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about 1/4 inch (5 mm) wide. Press the top seam down with the prongs of a fork or flute it with your fingers. Make 7 more samosas.

Heat about 1 1/2 to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame. You may use a small, deep, frying pan for this or a wok. When the oil is medium hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp. Drain on paper towel and serve hot, warm, or at room temperature.

INGREDIENTS
4 boiled eggs
1 tbsp black pepper
salt to taste
For sauce:
1 tomato juice
chilly powder to taste
salt to taste
tomato ketchup 1tbsp
Fresh Coriander Leaves

METHOD
Shell the eggs and then remove the yolk by just cutting the top of the eggs white. To the yolk add black pepper salt to taste and then refill the yolk back inside the white covering seal the top of it by a toothpick.

Now prepare the sauce by adding the tomato juice, chilly powder, salt and tomato ketchup and the Fresh Coriander Leaves. Heat it in a vessel.

Then in the dish keep the eggs and add the sauce from above Garnish it with Coriander leaves. Serve hot.