Chapatis

August 10th, 2011 § 0 comments § permalink

Makes approximately 12

Ingredients

2 cups whole wheat flour
Additional flour for rolling
1 cup of water (approximately)
½ tablespoon of salt or to taste if you want more
2 tablespoon of vegetable or canola oil

Directions

Mix flour and salt well. Make a hole in flour and mix in a little water at a time while trying to form dough. Add little water at a time to ensure the dough consistency does not get too soft or sticky. You can always add more flour to thicken the mixture. Knead for five minutes, cover with wet cloth and refrigerate for 20 minutes.

Roll out flour into a small log and portion 12 small rounds. Heat a flat pan, nonstick pan, until hot OR tortilla press work too. Roll out 1/2 a handful of dough into a flat round shape (3mm thick) and put into pan, cooking for 1 minute either side. Once turned press gently with a towel, until brown. Keep warm.

*Recipe Property of Palak Patel

Chilled Cucumber Raita with Mustard Seeds

August 10th, 2011 § 0 comments § permalink

Makes approximately 4 cups

Ingredients

2 tablespoons of canola oil
¼ teaspoon of mustard seeds
2 large cucumbers, seeded and diced
3 cups of plain yogurt (whole or reduce fat)
¼ cup of mint chopped
1 teaspoon cumin
Salt to taste
Green chilies, optional

Directions

Heat oil in a small pan over medium heat. Add mustard seeds and let them pop in oil for approximately a minute. This makes the oil very aromatic. Remove pan from heat and cool. Peel and seed cucumbers cut into small dice. Stir cooled mustard seeds into yogurt and whisk yogurt. Stir mint, cumin, salt and green chilies. Refrigerate for at least an hour, until the mixture is chilled.

Khichdi

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredient

1 cup small split yellow dal, pre-soak for 30 minutes
1 cup of rice
2 tablespoon ghee (clarified butter)
1 tablespoon of cumin seeds
½ teaspoon of asafetida (Kayam) powder (found at specialty Indian store)
1 teaspoon turmeric powder
1 small piece of ginger, grated
2 green chilies, chopped
2 cloves garlic, chopped
4 whole black peppercorns
4 whole cloves
1 red potato, small dice
1 medium onion, small dice
½ cup of green Indian peas or frozen green peas
4 cups of water
Salt to taste

Directions

Wash and soak the split yellow gram and rice together for 15 minutes. Drain till water is clear. Heat the water until it is boiling and keep aside. On medium heat, add ghee in a large heavy pot (cast iron will work) until the hot. Add the cumin seeds and let them splutter. Add the asafetida, turmeric, ginger, peppercorns and cloves. Stir for a minute or till fragrant. Be careful not to burn the mixture. Add potatoes and onion with salt. Cook until onions become translucent. Add the split yellow gram and rice, mix well. Add peas at the very end. Add the hot water to this and bring to a boil. Cover and keep on low heat for 25 minutes or till the mixture is slightly mushy. Taste to make sure dal is cooked all the way.

Khichdi is traditionally cooked in a pressure cooker which is much faster. If you happen to have one, in the last step after adding all the ingredients, cover and bring to maximum pressure on high heat. Pressure cook on high heat for 4 whistles. Put off the flame and set aside till all the steam escapes.

*Recipe Property of Palak Patel

Tarka Daal

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 pound chana dal (dried yellow split peas), rinsed until the water runs clear
2 pints water
4 tablespoons clarified butter
2 tablespoon cumin seeds
1 medium onion, finely chopped
3 to 4 whole green chilies, pricked with a knife
1 small (2 inch) piece fresh ginger, grated
3 cloves garlic, peeled and left whole
3 vine ripe tomatoes, chopped
1 teaspoon ground turmeric
1 tablespoon garam masala
1 1/2 teaspoon ground coriander
Kosher salt to taste
Lemon juice to taste
Handful chopped fresh cilantro leaves

Directions

Put the lentils and water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 40 minutes to 1 hour, or until the lentils are just tender, adding more water as necessary.

When the lentils have cooked through, remove the pan from the heat, and use a whisk to break down the lentils. Set the mixture aside to thicken and cool.

Meanwhile, heat the oil in a pan over a medium heat. Add the cumin seeds, and fry for 20 to 30 seconds, or until fragrant. Add the onion, chiles, and ginger, and fry for 4 to 5 minutes, or until golden brown. Blend the garlic and tomatoes to a puree in a food processor. Add the puree to the pan, and stir well to combine. Add the turmeric, garam masala, coriander, and 3 1/2 ounces of water to the pan, and stir well to combine. Season the mixture with salt, to taste, and simmer over a medium heat for 15 to 20 minutes, or until the oil from the sauce has risen to the surface of the sauce.

Add the cooked lentils to the sauce, and stir well, adding more water as necessary, to loosen the mixture. Bring the mixture to a boil, and season, to taste, with salt before serving. Stir in the chopped cilantro just before serving. If this dish is not sour enough for you, add a squeeze of lemon juice. If you are a garlic lover, you can add another 2 cloves of garlic.

*Recipe Property of Palak Patel

Mattar Paneer

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 package of paneer (cubed)
2 tablespoons ghee
3-4 cardamom pods, whole
1 small stick of cinnamon
1/2 teaspoon cumin seeds
1 small onion, diced
1/4 teaspoon ginger, grated
3 green chilies, finely chopped
3-4 large tomatoes, pureed
1/4 teaspoon sugar
Salt (to taste)
1/2 teaspoon garam masala
1/2 teaspoon chili powder
1/4 teaspoon turmeric powder
3/4 teaspoon coriander powder
1 teaspoon cumin powder
3 tablespoons of kasoori methi (dried fenugreek leaves, found at specialty Indian shops)
1/4 cup water (or as needed)
1 ½ cups of frozen peas
1/4 cup heavy cream
2 tablespoons fresh cilantro

Directions

Heat oil and fry paneer cubes till they turn golden brown. Set aside. In a separate pot, heat ghee, cumin seeds, until they are aromatic, turn a slight brown color and sputter. Add chopped onions, ginger, chilies and garlic and cook until onions soften.Add tomato puree, salt, sugar, and cook till the tomatoes soften till fat separates. Then add garam masala, chili powder, turmeric powder coriander powder, cumin powder, and kasoori methi. Cook for another few minutes to release spice flavors. Add the water and stir it in, using your discretion depending on how dry the dish is. If you added too much water, just let it simmer away until much of it evaporates – you want your tomatoes soft anyway. Add the peas. Cook just until the peas are tender. Pour in the cream, mix, and add the paneer and let simmer on medium heat for the paneer to absorb the flavors.

*Recipes Property of Palak Patel

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