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Spicy mint chutney

Thu, 29 Sep 2011 17:31:00 +0000

100g fresh cilantro
50g mint leaves
3-4 chilies, or to taste
1 medium onion, chopped
1/4 tsp salt
2 tbsp lemon juice

Blend.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Stuffed Parantha

Thu, 29 Sep 2011 17:29:00 +0000

250g paneer
1/4 tsp red chili powder
1/4 tsp salt
1/4 tsp meat masala
1/4 tsp garam masala
1/2 tsp thyme seeds
2 tsp fresh cilantro
chapati dough

1. Mix.
2. Roll out a double-chapati-sized ball. Put the filling in the center, fold up like a purse/pouch. Flatten and lightly roll out.
3. Cook on dry pan, both sides, then add oil and cook on both sides again.

(another way to make a parantha stuffed with an egg: fold the parantha into quarters and roll out. It'll puff up when you cook it, and you can put a beaten egg inside. Test for doneness by poking with a kinfe.)

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Lachha Parantha

Thu, 29 Sep 2011 17:27:00 +0000

"Lachha" = "layers"
1. Make chapati dough
2. Take double-chapati-sized ball, roll out
3. Put oil/butter/ghee on top, sprinkle wheat flour.
4. Fold like an accordion, then roll into a spiral and tuck tail under. Looks like a cinnamon bun. Then roll out again.
5. Cook on a dry pan on both sides. Then add oil, and cook on both sides.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Samosas

Thu, 29 Sep 2011 17:24:00 +0000

For dough:
250g white flour
1/2 tsp thyme seeds
2 serving spoons vegetable oil
1/4 tsp salt
1/2 cup water (approx)
- mix into a hard dough, cover and rest 1 hour.

For stuffing:
2 serving spoons vegetable oil
1/2 tsp cumin seeds
1/4 tsp red chili powder
1 tsp coriander powder
1/2 tsp garam masala
1/4 tsp salt
1/2 tsp chat masala (used for snacks)
2 tsp fresh cilantro, chopped
4 medium boiled potatoes, cubed
100g peas, boiled

1. heat oil, add cumin, remove from heat and add all spices except chat masala and cilantro.
2. put back on heat, add potatoes and peas, mix, cook 2 minutes.
3. remove from heat, add chat masala and coriander, mix.
4. roll out a ball of dough like a chapati, dust with whole wheat flour, roll flat.
5. cut dough in half. put water on edges, roll up like ice cream cone.
6. put stuffing in cone, close up top. Deep fry on medium. Serve with spicy mint chutney.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Vegetable Pulao

Thu, 29 Sep 2011 17:18:00 +0000

(similar to biryani, but for biryani, you make the sauce separately, and biryani is spicier)
2c basmati rice, dry.
2c mixed vegetables, cooked
4 serving spoons oil
2 tsp cumin seeds
2 cinnamon sticks
4 green cardamom
2 black cardamom
4 cloves
whatever you like- mushrooms, tofu, paneer
1 tsp butter
handful raisins/cashews
1 1/2 tsp salt
1 tsp meat masala
1/2 tsp garam masala
1c mixed fruit (optional- if you add this it's "Navratan" or Kashmiri Pulao)

1. Boil rice like pasta: in excess water, then drain. You don't want it to be sticky.
2. Heat oil, add cumin, then all whole spices, then vegetables. Cook 1 minute.
3. Add butter, whatever you like, raisins, cashews, salt, masalas.
4. Add rice, mix, cook 2 minutes. Garnish with cilantro, fruit.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Choley, Chana Masala, or Rajmah

Thu, 29 Sep 2011 17:04:00 +0000

500g dried chickpeas/chana, or red kidney beans (for Rajmah). Soak overnight, boil with 1/2 tsp salt for 1 hour or until they mash between your fingers. Save chickpea water.
4 medium onions, finely chopped
1 1/2 tsp ginger garlic paste
4 medium tomatoes, pureed
4 serving spoons oil
1/4 tsp turmeric
1/4 tsp red chili powder
1 tsp coriander powder
1 tsp salt
2 tsp chana masala (only for chana, not rajmah. it's a little sour due to mango powder.)
1/2 tsp garam masala
2 tsp fenugreek leaves

1. Heat oil. Add chopped onions, cook 8-10 minutes on high
2. Add 1/2 cup chickpea water, then ginger garlic paste, cook 2 minutes
3. Add all spices, 1/2 cup chickpea water, cook 2 minutes (add the beans now too, I think?)
4. Add tomatoes, cook 2-3 minutes
5. Garnish with fresh onions, tomatoes, and ginger, serve as Chana Masala.
Or
5. Add 2 cups chickpea water, cook 2 minutes, mash a bit, cook 10 minutes, and serve as Choley.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Kheer

Thu, 29 Sep 2011 16:54:00 +0000

2L milk
50g rice, about 1/2 cup. Basmati is best. Wash, soak 1/2 hour, drain
75g sugar, about 3/4 cup
2 tsp coconut powder
1/4 tsp cinnamon mix (50g cinnamon sticks, 1/4 nutmeg, 20g green cardamom, smashed together)
handful raisins/cashews

Use a heavy bottom pot to avoid sticking. Boil milk. Add rice, cook uncovered on low about 1 hour, until thick. Add sugar. (Sugar stops the rice from cooking, so don't add it until the rice is done.) Garnish with coconut, cinnamon mix, raisins/cashews.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Malai Kofta

Thu, 29 Sep 2011 16:46:00 +0000

Malai ~ "cream", Kofta ~ "dumpling". This same sauce can be used to make a lot of dishes- just add to chicken or boiled vegetables. Or paneer: with a little cream and butter, you get Shahi Paneer. Or use it for Malai Kofta.

For sauce:

250g onions

1.5 tsp ginger garlic paste

200g tomatoes, pureed

1/4 tsp red chili powder

1 1/2 tsp meat masala

1 tsp salt

1/2 tsp garam masala

1/2 tsp cinnamon mix (50g cinnamon sticks, 1/4 piece nutmeg, 20g green cardamom, crushed together)

1 1/2 tsp sugar (only for Malai Kofta)

2 serving spoons pumpkin seeds

2 serving spoons poppy seeds

handful of cashews

5 serving spoons oil

1/2 glass milk

For kofta:

4 medium skinned boiled mashed potatoes

1/4 tsp salt

1 tsp corn starch

250g paneer

4 tsp coconut powder/dried coconut

1/4 tsp cinnamon mix

1 1/2 tsp sugar

handful raisins/cashews

1 spoon fresh cream

- Make onion paste: chop onions, cook in oil 8-10 minutes until brown. Add 1 cup water, simmer 10 minutes. Cool and blend.

- Make white paste: mix the seeds and cashews, add 1 cup water, soak 1/2 hour, puree.

- Make the sauce:

1. Heat oil. Add onion paste. Cook 2 minutes.

2. Add ginger garlic puree, cook 2 minutes.

3. Add all spices: red chili, meat masala, salt, garam masala, cinnamon mix, sugar. Cook 2 minutes until onil separates.

4. Add white paste. Cook 2 minutes on low until oil separates.

5. Add tomato puree. Cook 4 minutes.

6. Thin with milk (or stock, if adding meat), bring to boil.

- Make the kofta:

1. Mix paneer, coconut, cinnamon mix, sugar, raisins, cashews, cream into cheese balls

2. Mix potatoes, salt, cornstarch into balls

3. Roll a ball in cornflour, make it into a cup shape, stuff cheese inside, close it up, maybe add a bit more cornflour.

4. Deep fry for a short time, maybe 30 seconds to 1 minute.

Pour the sauce over the kofta. Awesome.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Yellow dal

Thu, 29 Sep 2011 16:33:00 +0000

(or orange, green, etc)

2 cups yellow dal, soaked 1/2 hour

1/4 tsp turmeric

1 tsp salt

2L water (4x the level of the dal)

2 tsp fresh cilantro

For the fry:

2 spoons oil

1/2 tsp cumin seeds

1/2 tsp mustard seeds (optional)

2 medium onions, finely chopped

2 tsp garlic, chopped (optional)

2 medium tomatoes, finely chopped

1/4 tsp red chili powder

1/2 tsp garam masala

Boil water. Add dal, turmeric, and salt; cook until soft.

In a separate pan, make the fry: oil + seeds, then add onion and cook 2 minutes, add garlic and cook 1 minute, add tomatoes and cook until soft, add chili powder and garam masala. Add the fry to the dal, cook 2 minutes, garnish with cilantro and serve.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Dal Makhani

Thu, 29 Sep 2011 16:30:00 +0000

200g dried black lentils (whole). No substitutions. About 2 cups. Soaked overnight.
50g dried red kidney beans (about 1/2 cup), also soaked overnight.
2 sticks cinnamon
2 black cardamom pods
4 green cardamom pods
4 cloves
1/4 tsp red chili powder
1 tsp salt
1/2 glass milk
2 tsp fenugreek leaves
2 serving spoons cream
2 tsp butter
For the fry:
2 serving spoons oil
2 tbsp ginger
2 tomatoes, chopped or pureed

Boil 2.5L water, then add drained lentils/beans and whole spices, chili powder, and salt, cook until soft (1hr+). You can now store it or freeze it if you like (but remove the black cardamom).
Add the milk and fenugreek, boil.
Make the fry: put the oil, ginger, and tomatoes in a pan, cook 2 minutes. Add it to the dal. (You don't have to make the fry; you could just add this stuff with the whole spices. Then it is not a "dal fry", it is just a boiled dal.)
Cook 2 minutes, add butter and cream, and serve.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Palak Paneer

Thu, 29 Sep 2011 16:02:00 +0000

1 big bunch spinach
2 medium onions, blended
1.5 tsp ginger/garlic paste (equal parts in a blender. can add oil and salt and store in fridge.)
4 medium tomatoes, pureed
4 serving spoons oil or ghee
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/4 tsp red chili powder
1 tsp coriander powder
1 tsp salt
1/2 tsp garam masala
2 tsp fenugreek leaves
250g paneer
2 serving spoons fresh heavy cream
2 tsp butter
2 tsp fresh cilantro

1. chop spinach, boil 10 min with 1 cup of water, blend.
2. heat oil, add cumin/coriander seeds.
3. add onion, cook 8-10 minutes. It's important to always cook onions well. And then to add a bit (say, 1/2 cup) of water. They're done when oil separates a bit at the corners.
4. add ginger/garlic paste, cook 2 minutes.
5. add the rest of the spices and 1/2 cup water, cook 2 minutes (until oil separates again).
6. add tomato puree, cook 2 minutes.
If you want to add cooked meat instead of paneer, add it now.
7. add spinach puree, cover, cook 5 minutes.
8. add paneer cubes, cook 5 minutes.
9. turn off flame, add cream and butter, and serve.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Aloo Gobi

Thu, 29 Sep 2011 15:52:00 +0000

1 big cauliflower (~1kg) (or any vegetables, changing the recipe's name accordingly)
4 medium potatoes (~250g)
4 serving spoons of oil
1/2 tsp. cumin seeds
2 tbsp ginger, chopped
2 tbsp garlic, chopped
1/4 tsp turmeric
1/4 tsp red chili powder
1 tsp coriander powder
1 tsp salt
1/2 tsp garam masala
1/4 cup water
green chilies if you like

Heat oil. Add cumin seeds. When they pop, add ginger, garlic, chilies. Add vegetables, mix. Add spices, nix, cook 1 minute. Add water, cover, cook on low for 20-25 minutes.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Paneer Tikka Masala

Tue, 04 May 2010 18:44:00 +0000

ingredients:

cumin seeds

veg oil

tomato paste

garlic

onion (optional)

ginger (optional)

tikka masala powder

turmeric (optional)

sugar (optional)

half and half

paneer squares

start off with a bowl-like pan on medium-high heat. throw in a tablespoon of veg oil. once the oil is hot, add 1/2 tablespoon of cumin seeds (NOT cumin powder). it will snap, crackle, and/or pop. don't let it sit for too long, or else the cumin seeds will burn. change from medium-high to medium heat.

add half a small can of tomato paste and a little under a tablespoon of finely-chopped garlic. i tried using diced tomatoes once and tomato puree once, but they're both too juicy and don't come out well. as for garlic, i usually use a glass jar of pre-chopped soaked garlic, but i'm sure it'll be even better with fresh garlic.

once mixed, my mom likes to add one finely-chopped onion. i don't, since i think it takes away from the smooth texture that i prefer in the dish. if you choose to add the onion, mix it in well with the tomato paste once added before you proceed. my mom also adds freshly-shredded ginger to give it an indian kick. i'm usually too lazy for the onion and ginger, and it still comes out well.

stir in the "tikka masala" powder. i use two tablespoons, since i love love love this stuff. you can play around, but i'd say use anywhere from 1 to 2 tablespoons to ensure that the resulting curry really does taste like tikka masala. also, here's where you can get creative with other spices you have around. i usually add a teaspoon or two of turmeric & sugar. the turmeric gives is a more yellow/orange color as opposed to pink/red. the sugar makes it a bit more sweet, which is what the dish is known for compared to other curries.

at this point, the dish has already been on medium heat for 5-10 minutes without any liquid: enter half and half. start by reducing the heat to low-medium. then, add in the half and half in small amounts (2 tablespoons at a time) and mixing it in well before adding more. i've used milk instead of half and half, however it doesnt mix well enough, and results in a really thin sauce. i also tried sour cream and cream cheese mixed with milk (desperate times when i haven't had half and half around), and it's not all that bad. the key is to mix slowly. you'll know you've added enough when the curry of curry-consistency (i don't really know how to explain). also, taste frequently to be sure. you'll know it's too much half and half if the curry tastes more like milk than curry. if that's the case, throw in more tomato paste and adjust until you're happy.

once you get the right consistency, which should take no more than 5 minutes of adding and mixing, throw in the frozen paneer squares. you can either buy a big block of paneer and chop them yourself, or buy pre-chopped. stir in the paneer squared until they are all coated in curry, then cover and let sit for 10 minutes on low-medium heat, stirring occasionally. you'll know it's done when the cheese squares are soft based on poking with your spoon. hehe.

i usually enjoy this curry with either plain naan or garlic naan. i usually buy naan from the freezer section at the indian grocery store.

Pierogi

Fri, 04 Jul 2008 22:38:00 +0000

Potato/cheese filling:
1 tbsp grated onion
2 tbsp butter
2 c. cold mashed potatoes
1/2 c. shredded cheddar cheese
4 oz. cream cheese
salt and pepper
Saute onion in butter until tender, combine with potatoes and cheese, season to taste.

Sauerkraut filling:
1 lb. sauerkraut, rinsed
1/2 onion, diced
1/4 lb. bacon, crispy, in pieces
salt and pepper
Saute (do not stir too much or it’ll never brown).

Prune filling:
2 c. dry cottage cheese
2 tbsp sugar
2 tbsp melted butter
6 tbsp chopped prunes
salt
2 egg yolks
cinnamon
Combine.

Pierogi dough:
2 1/2 c. flour
1/2 tsp salt
1 egg
2 tsp vegetable oil
3/4 c. warm water
bacon, crisp, chopped (optional)
onion, chopped, lightly browned in butter (optional)

Mix flour with salt in a deep bowl. Add egg, oil, water to make a medium soft dough. Knead on a floured board until smooth (not too much, though, or it’ll toughen).
Divide dough into 2 parts, cover, let stand for at least 10 minutes.
Roll dough thin on a floured board. Cut rounds with a biscuit cutter or the open end of a glass. Put a spoonful of filling in it, form a half circle, press edges together with fingers, make sure it seals well.
Place pierogi on a floured board, cover with a tea towel to prevent from drying out. Drop a few (not too many) into a pot of boiling salted water. Boil 3-4 minutes. They’ll be ready when they’re puffed. Remove with a perforated spoon or skimmer, drain thoroughly.
Place in a deep dish, sprinkle with melted butter, keep them hot. Don’t pile/crowd them.

Source: Chef S. Culp, PA Culinary Institute, Polish Enthusiast course, 11/6/07

Pumpkin Pie Pinwheel Cookies

Fri, 27 Jun 2008 18:38:00 +0000

From Emeril Live TV show, Food Network, c/o Alisha Payton, Louisville, KY, c/o Lawrenceville “Joy of Cookies” cookie tour, 2007

2 c. flour
1/2 tsp cinnamon
1/4 tsp baking powder
1/4 tsp salt
1 c. butter, softened
1 1/4 c. sugar
1 egg
1/4 tsp vanilla extract
1/4 tsp almond extract
1 c. canned pumpkin
1 tsp pumpkin pie spice
1/4 c. plus 1 c. brown sugar
whipped cream and ground nutmeg for serving, optional

Preheat oven to 375.

Sift flour, cinnamon, baking powder, and salt together twice. Cream butter and sugar in a stand mixer until light and fluffy. Combine egg, vanilla, and almond extract, and add to creamed mixture. Mix on medium until combined. Add sifted ingredients and mix only until combined; dough should be stiff.

Roll dough out between 2 sheets of parchment paper to a 12"x9" rectangle, using 1 long sheet of parchment paper folded in half. Make sure you roll out the dough evenly. Cut the edges off neatly with a bench scraper to even them. Place dough in the freezer until firm, about 15 minutes.

Mix together the pumpkin, pumpkin pie spice, and 1/4 c. brown sugar for filling.

Remove dough from freezer, peel back the top parchment paper. Thinly spread the pumpkin filling evenly over the dough. Don’t spread too thickly; you should still be able to see the dough slightly through the pumpkin. If you don’t use all the filling, it’s okay.

Starting at one end, roll up the ends in the same manner as a caker oll. Make sure to keep it tight and even. If the dough cracks slightly, rub it together with your fingers. Wrap the roll in the parchment paper, seam side down, and place back in the freezer until firm, about 1 hour.

Slice cookies 1/4" thick, and place onto a cookie sheet at least 1" apart. Sprinkle brown sugar on the tops of the cookies and rub it in with your fingers. Bake 8-10 minutes, just until the edges are turning brown.

Serve cookies on a platter with a small bowl of whipped cream and nutmeg so guests can make pumpkin pie pinwheel sandwiches.