Recipes
Here are some recipes for some traditional indian food:
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Gulab Jamun
Ingredients:
Carnation Milk Powder - 2 1/2 cups
All-purpose Flour - 1/2 cup
Heavy whipping cream - 1/2 pint
Baking soda - A pinch
Sugar - 3 cups
Water - 5 1/2 cups
Cardamon (Elaichi) - 4-5
Oil - For frying
Method:
First of all, mix milk powder, all-purpose flour and baking soda in vessel. Then add whipping cream and knead well. Make sure the dough is soft and easy to knead (add milk if needed). Leave for a few minutes. Make the sugar syrup: Add sugar to the water. After the solution starts to boil, reduce the heat and let it boil for 4-6 mins. Add powdered cardamon and keep the syrup aside. Heat oil. Meanwhile, roll the dough into round or oval shaped
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Gobhi Matar
Ingredients:
1 cup cauliflower florets
2 medium potatoes, peeled and cut in 1/2-in. cubes
1 and 1/2 cups fresh or frozen peas
1/2 t. ground turmeric
1 t. ground cumin
3/4 t. cayenne pepper powder
1 t. ground coriander
2 t. canola oil
1 and 1/2 cups finely chopped tomatoes
Salt to taste
Handful of fresh coriander leaves, chopped
Method:
Cook the cauliflower, potatoes, and fresh peas, each separately, in boiling water until tender. Drain and set aside.
Combine the turmeric, cumin, cayenne, and coriander powder in a small bowl. Heat the oil in a large non-stick skillet over moderate heat, and add the spices. Cook for a few seconds to release the flavors. Add the cauliflower, potatoes, peas, and tomatoes. Cook for a few minutes over medium to low heat, and add perhaps a 1/4-cup of water if needed. Cook a bit more until all is heated through, add salt and coriander leaves, and cook a few more minutes. Serve with rice and enjoy!
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Sambar
Ingredients:
1 cup toor dal (washed and soaked for 30 minutes)
4-5 strips tamarind soaked for 5 minutes (paste or pulp may also be used)
1 tbsp. jaggery or sugar
2 tbsp. sambar masala
1/4 tsp. turmeric powder
1 tsp. dhania powder
1 tsp. red chilli powder
1/2 tsp. each cumin and mustard seeds
3 whole red chillies
1 stalk curry leaves
4 onions
1/2 cup pumpkin or bottle gourd boiled and cubed
1 large tomato
1 tbsp. chopped coriander leaves
2-3 flakes garlic
salt to taste
2 tbsp. oil
Method:
Add tamarind, 1/2 tomato & 1 onion chopped, to the dal.
Pressure cook till dal is done very soft. (Approx. 4 whistles) Remove dal and beat with a whisk or churner till smooth. Grind to a paste, 1 onion, 1/4 tomato, jaggery, garlic, all dry masalas. Chop the remaining onion and tomato to medium or fine pieces. Heat oil, add seeds , curry leaves and allow to splutter. Add onion, pumpkin, tomato and stir fry for 2 minutes. Add paste, and cook for further 2 minutes. Add dal and bring to a boil on high. Add enough water to get sambar consistency. Check and adjust masalas as required. Simmer for 12-15 minutes on low, till the aroma exudes. Add chopped coriander before serving. Serve steaming hot with hot idlis, coconut chutney and ghee.
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Kashmiri Pulao
Ingredients:
2 cups basmati rice
2 cups milk
1/2 cup beaten cream
1 tsp. Sugar
1/2 tsp. cumin seeds
3 cloves
1 cinnamon
3 cardamoms
1 bay leaf
2 tbsp. Ghee
1 cup canned chopped mixed fruit (drained)
2-3 edible rose petals
Salt according to taste
Method:
1.Wash and soak rice for 15-20 minutes. Drain rice and keep aside.
2.Mix milk, cream, sugar, salt.
3.Heat Ghee(clarified butter) in a pan.
4.Add cumin seeds, cinnamon, bay leaf, cardamoms, cloves.
5.Allow to splutter. Add rice and fry in Ghee(clarified butter) for 2 minutes.
6.Add milk, cream, mixture.
7.Add 1/2 cup water. Bring to a boil, cover and simmer till rice is cooked.
8.Mix in the drained fruit very gently. Garnish by sprinkling finely broken rose petals.
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