FOOD LOVERS RECIPE BLOG

Ingredients
1 cup (2 sticks) butter at room temperature
1 teaspoon fresh lemon juice
4 tablespoon cilantro or mint chutney

Method:
Add lemon juice and herbal chutney to butter. Blend.
Refrigerate. You may freeze the butter and then make it into small round balls using a scoop.

Use this butter on sandwiches, seafood, rice and toast.

You can replace the cilantro with parsley,,,

This dish quickly becomes a favorite. Kheer is delicately flavored with cardamom, saffron and almonds. It's a delightful dessert for anytime of the year and is served in many of India's festivals. Kheer is called Payasam in the south and Payesh in east India.

Serves 4
Ingredients:
10 cups whole milk
4 oz. or 1/2 cup Almond, Cardamom and Saffron Sugar
1/3 cup Basmati rice
2 tbsp. rose water
1/4 cup pistachio crushed
1 tsp. strands of saffron
Rose petals or crushed pistachio as a garnish (optional)

Method:
-Wash the rice well and soak for half an hour in enough water to cover it fully and partially cook the rice.
- Boil the milk, in a heavy bootom pot. When the milk comes to a boil, add the rice and simmer. Stir to insure that the milk does not stick to the bottom.
- Cook till the rice is cooked and the milk thickens and reduces to half its original volume.
- Add the rose water and sugar and cook for 5 more minutes.
- Turn off the fire and add the saffron. Stir well. (the kheer may be blended for a smooth consistency)
- Allow the kheer to cool, then chill.
Serve cold garnished with pistachio, saffron and rose petals..

I lean this one from my EX Old mother inlaw,,,,, Mrs DIN (R:I:P) in mulanje, Malawi

Makes a great entertaining dish.
Raita, a yogurt salad, is served as an accompaniment to meals.

Makes 4 cups

Ingredients:
3 cups biodynamic organic whole milk yogurt
1 cup filtered water
1 cup boondi
1 tbsp. Raita Mix 1
Salt and maple syrup or any natural sweetner to taste

Garnish:
1/2 to 1 teaspoon toasted ground cumin (heat in a skillet until fragrant) (optional)
1/8 to 1/4 teaspoon cayenne pepper
cilantro leaves as a garnish (optional)

Method:
1. Blend all ingredients except the garnish
2. Garnish with toasted cumin and red chili pepper and cilantro.
3. Serve chilled.

Serves 6-8 - Serve with Raita and Chunda Sweet Chutney and some excellent wine - red or white.
Ingredients

Cooking the Rice
1 package Basmati Rice washed and drained
1/2 tsp. salt
10 cups water

Cooking the Biryani
2 lbs. lamb or mutton leg/shoulder cut into bite size pieces, washed and drained
5 tbs. oil or ghee
2 onions, peeled and thinly sliced
3-4 cloves of garlic minced
1 inch piece ginger minced
1-3 green chillies minced
6-7 tbsp. Biryani Spices
2- 2 1/2 tsp. salt (adjust to taste)
1/2 cup thick yoghurt
2 large tomatoes, chopped
1/2 bunch of cilantro leaves, minced
1 lime or 1/2 lemon, cut into small pieces
A few strands of saffron soaked in a tablespoon of warm water
1 tbs. Ghee

Method:
Cooking the Meat
Heat oil/ghee in a large pan and fry onions, until quite dark brown. Remove with a slotted spoon and keep aside.
In the same oil (add more if needed), add spices ginger and garlic. Fry for a minute or two.
Add meat pieces, salt, chilli. Stir fry until meat is nicely browned on all sides.
Add yoghurt, tomatoes, cilantro, lime. Cook, stirring frequently, until meat is soft and only a little gravy is left.

Cooking the Rice
While meat is cooking, boil the water for rice with salt.
Add rice and bring to a rolling boil, until 2/3rd done about 5 minutes after the boil.
Drain/Seive the water off like you do when cooking pasta. You can run a little cold water over it, to stop the rice from cooking further while resting. Leave in the colander for a few minute, for the water to drain out completely.
Add ghee to grease a large oven proof dish or a pan.

Layering the Biryani
Spread 1/3rd of the rice in a layer at the base of the pan. Now layer with 1/2 of the meat.
Repeat the layering till the last layer is the rice.
Sprinkle the saffron on the top of the rice.
Add fried onions on top.
Dot with a little ghee.
Cover the pan with a tight lid.
Put it in a medium hot oven and bake for 30 minuites at 350 F the rice is fully done.

You should have perfect Biryani

The Indian rice dish called Biryani is truly a jewel in the rice dishes of the world. The art of cooking with spices, herbs and other seasonings come together in a wonderful show of color, aroma and flavor. This is an outstanding work of Indian culinary art. This recipe originated in Indian and with my mum having an Indian background,,, she has been one of the best cooks in malawi... This is a rice hot dish that makes a one dish meal along with plain yogurt or with yogurt raita.

Serves 6-8
Ingredients

Cooking the Rice
1 package Basmati Rice washed and drained
1/2 tsp. salt
10 cups water

Cooking the Biryani
2 lbs. chicken, lamb or mutton leg/shoulder cut into bite size pieces, washed and drained
5 tbs. oil or ghee
2 onions, peeled and thinly sliced
3-4 cloves of garlic minced
1 inch piece ginger minced
1-3 green chillies minced
6-7 tbsp. Biryani Spices
2- 2 1/2 tsp. salt (adjust to taste)
1/2 cup thick yoghurt
2 large tomatoes, chopped
1/2 bunch of cilantro leaves, minced
1 lime or 1/2 lemon, cut into small pieces
A few strands of saffron soaked in a tablespoon of warm water
1 tbs. Ghee

Method:
Cooking the Meat
Heat oil/ghee in a large pan and fry onions, until quite dark brown. Remove with a slotted spoon and keep aside.
In the same oil (add more if needed), add spices ginger and garlic. Fry for a minute or two.
Add meat pieces, salt, chilli. Stir fry until meat is nicely browned on all sides.
Add yoghurt, tomatoes, cilantro, lime. Cook, stirring frequently, until meat is soft and only a little gravy is left.

Cooking the Rice
While meat is cooking, boil the water for rice with salt.
Add rice and bring to a rolling boil, until 2/3rd done about 5 minutes after the boil.
Drain/Seive the water off like you do when cooking pasta. You can run a little cold water over it, to stop the rice from cooking further while resting. Leave in the colander for a few minute, for the water to drain out completely.
Add ghee to grease a large oven proof dish or a pan.

Layering the Biryani
Spread 1/3rd of the rice in a layer at the base of the pan. Now layer with 1/2 of the meat.
Repeat the layering till the last layer is the rice.
Sprinkle the saffron on the top of the rice.
Add fried onions on top.
Dot with a little ghee.
Cover the pan with a tight lid.
Put it in a medium hot oven and bake for 30 minuites at 350 F the rice is fully done.

You should have perfect Biryani

Once you taste these unleavened, unsalted simple breads - a person is hooked. This is simple, unpretentious home cooking but very satisfying, healthy and easy on the pocket book. There are also excellent for those with a yeast allergy. Rotis are made from small balls of dough that are rolled out and then partially cooked on a hot griddle and then finished directly over high heat. The high heat makes the rotis puff up into a ball. They are then lightly coated with ghee to keep them pliable until serving time. Line a tortilla basket with a napkin and keep the rotis in it. Allow 2-3 chapatis or rotis per person. This is everyday Indian bread made in most Indian homes daily.

Ingredients to make about 6:
2.5 cups chappati flour with 1 cup water at room temperature made into a dough
1 cup chappati flour in a large plate for dusting the dough while rolling it out
ghee for brushing the bread/ or butter.

Method to roll out the dough:
Prepare the desired amount of dough from the Basic Dough recipe. After resting for 2-2 1/2 hours, knead well. Divide the dough into peach-size balls. On a lightly floured surface, flatten one ball of dough with your hand. Using a rolling-pin, roll out the dough into a thin,round patty, about 5 inches in diameter. Roll from the center, turning patty several times to prevent sticking. Try to make the edges slightly thinner than the center. As you cook the chappati/roti, one could be rolling out the next, rather than shaping all of the chapatis at one time.

Method of cooking the chappati or roti:
Preheat a cast-iron tawa over medium heat. Place the rolled dough on the palm of one hand and flip it over on to the tawa. When the color changes on the top and bubbles appear, turn it over. When both sides are done, use kitchen tongs to remove the chapati from the skillet.
Gas Stove: If you have a gas stove, hold the cooked chapati over a medium flame and it will puff up immediately. Turn quickly to flame-bake the other side. Do this several times, taking care that the edges are well cooked.
Electric Stove: If you have an electric stove, chapatis can be encouraged to puff by pressing them with a clean kitchen towel after the first turn on each side. Repeat the shaping and cooking process until all chapatis are cooked.

To keep the chapatis warm as they are cooked, place them in a towel-lined bowl and fold over the sides of the towel. Serve hot, either completely dry or topped with a small amount of ghee or butter.

This dish is delicious, cooling and simple to make. It makes a great sweet yogurt snack, dessert or fruit topping.

Ingredients
4 cups thick natural yogurt, drained. You can use the any thick yogurt that doesn't need draining
6 oz. or 10-12 tbsp. of Almond, Cardamom, Saffron Sugar
A few strands of saffron, soaked in 1 tbs. of warm milk or water (optional)
A few pistachio's crushed

Method:
If using home made yogurt, hang it in a muslin cloth for 2 hours, allow the whey to drain. Mix the yogurt and all the rest of the ingredients in a bowl and mix well.
Serve chilled garnished with pistachio and rose petals.

Carrot Halwa is a rich Indian pudding flavored with nuts and dried fruits. It is usually served warm. A scoup of vanilla icecream goes well with warm halwa.

Ingredients:
2 lb. Carrots washed and grated
1 cup whole milk
6 oz. Almond, Cardamom, Saffron Sugar
1 cup Ghee
2 tablespoons Raisins soaked and kept aside
2 tablespoons Pistachios crushed for the garnish
sugar to adjust in the end as per individual taste

Method:
Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
Add the milk. Cook on a low flame stirring occasionally. Add Badam Feast, mix well and cook till the all the milk has been absorbed.
Add ghee and simmer for 2-3 minutes. Add raisins. Mix well.
Remove the halwa from heat and arrange in a serving dish. Garnish with pistachios. Serve cold, hot or at room temperature.

Ingredients:

1/2 cup Semolina (Sooji)
1/4 cup sugar (to taste)
1/4 cup Ghee
1 cup water
1/4 tsp. Cardamom powder
1/4 cup Raisins
2 tbsp. Sliced almonds

Method:

1. Mix sugar and water in a pan and heat over low flame. Bring it to boil and set aside.
2. Heat ghee in a kadhai. Add sooji, raisins and cardamom powder and fry until it is very lightly golden brown in color. Constantly stir it to ensure even browning. 3. Add sugar water (syrup) and mix rapidly to prevent lump formation.
4. Cook over medium heat until the water gets completely absorbed.
Decorate with sliced almonds and serve hot.

these kebabs or pattie may be the best kebabs in the world. These kebabs are made exceptionally silky due to the addition of the channa dal and the fine mincing in an electric mincer/blender. The result is a smooth, soft, melt-in-the-mouth pattie.
They can be made in advance, frozen and fried when needed. This pan-fried kabab can be made with goat meat/mutton or lamb or beef but tastes best when made with mutton or lamb. Serve it with Mint-Coriander Chutney.

INGREDIENTS:
1 lb. lamb mince boiled - with no water left after the meat is boiled
4 oz. chana daal - with no water left after the lentil is boiled
2 tbsp. garam masala
minced fresh green chilies to taste
1 tbsp. garlic minced
1 tbsp. ginger minced
2 tbsp. very finely minced cilantro
2 tsp. coriander powder
1 tsp. cumin powder
Salt and fresh lime juice to taste
ghee or oil to shallow fry
PREPARATION:
Grind all ingredients except the cilantro into a thick dough in your food processor. Now add the cilantro. Shape into patties.
Heat the cooking oil/ghee on a heavy-bottomed skillet and shallow fry the kababs till golden on both sides.

Hint: if the patty is faling apart at the time of pan frying - add one egg to the mixture by folding the egg into the meat dough.

I love fresh ingredients with my meal. This is a classical salsa salad that I make for my family

Ingredients:

2 to 3 large tomatoes, diced
1 large cucumber, peeled and finely diced
1/4th cup red onion, finely diced
1 Green chili, finely chopped
20 sprigs of cilantro leaves minced
1 teaspoon sugar
3/4th teaspoon salt
3 to 5 tablespoons lemon juice

Method:

1. Toss the tomatoes, cucumber and onion together.
2. Add the green chili, coriander leaves, sugar, salt, and lemon juice and mix well.
3. Serve chilled.
Serves as a great accompaniment with curries.

Serves 4
Ingredients:
1 cup yam peeled and diced
1 cup opo or ash gourd peeled and diced
1 raw bananas peeled and diced or 2 cup cauliflower
2 Drumsticks - may be substituted with beans cut in 3 inch lengths
2 potato peeled and diced
1/2 cup Shelled peas
1 cup yogurt whisked smooth
Curry leaves Few
1/4 cup Coconut oil
1 tbsp. mustard seeds
1 tsp. hing or asafetida
SaltTo taste

PASTE : - grind the following with 1/4 cup of water
Shredded coconut 1/4 cup or add 4 tbsp of coconut milk dries
2 Green chillies.
1 tsp. Cummin seeds

Recipe
1. Mix the curd to the ground paste and keep aside.
2. Steam all the vegetables with very little water till soft.
3. Mix all the cooked vegetables together with salt.
4. Add the paste and heat through on low, taking care to prevent the yogurt from curdling.
5. Heat coconut oil. Add mustard seeds till they splutter, then add asafetida and curry leaves and mix well. Pour over the dish and fold in.
6. Serve hot with rice.

Serves 4-6

Ingredients:
10 oz. potatoes, peeled and diced
10 oz. carrots peeled and diced
1 small bunch of fresh dill stems removed and chopped
2 tbs. ghee
1 tsp. cumin seeds
A pinch of asafoetida
1/2 inch piece ginger, peeled and finely shredded
1 green chilli, finely chopped
1 1/2 tsp. coriander powder
1/2 tsp. turmeric powder
1/4 tsp. chilli powder (to taste)
1 1/2 tsp. salt (to taste)
1/2 tsp. Garam Masala
1/2 tbs. lemon juice

Method:
Heat oil in a wok or pan, add cumin seeds and asafoetida. When the seeds sizzle, add ginger and fry for 10-15 seconds.
Add all spices, except garam masala. Stir it in for a moment.
Add potatoes and carrots, stir fry for a minute, until vegetables are well coated with spices. Lower heat to low-medium.
Add 1/2 cup of hot water, dill and cover and cook until veggies are very tender, stirring from time to time.
Add garam masala and lemon juice.

I have topped it with a drop of plain yogurt.

1 onion, chopped
2 tsp. ginger
3 garlic cloves, chopped
1 small green chili minced
1 Tbs. ground coriander
1 tbsp. curry powder
1/2 tsp. garam masala
2 lb. boneless lamb shoulder, cut into large cubes
1 black cardamom
2 tsp. salt or to taste
3 Tbs. ghee or oil
2 cups water
1 cup plain yogurt
Steamed rice or Flat bread for serving

Method:
Heat large, deep fry pan over high heat until very hot and add 2 Tbs. of the oil. Sear the lamb and black cardamom. Brown one side and then turn the cubes of lamb to brown the other side.. Using a slotted spoon, transfer the lamb to a plate.

Return the pan to medium heat and add the remaining 1 Tbs. oil. Add the onion, garlic, ginger and sauté just until it begins to brown, about 3 minutes. Stir in the spice mixture and sauté for 10 seconds more. Add the lamb, water and salt. Increase the heat to medium-high and bring to a boil, then reduce the heat to low. Gradually whisk in the yogurt until combined with the sauce.

Cover and simmer gently until the lamb is tender, about an hour. Serve with steamed rice.

ENJOY!!

This is by far the most popular dish in Indian restaurants. This dish is as rich as chocolate.

PANEER BUTTER MASALA

Ingredients
2½ cups paneer (cottage cheese), cut into cubes
¼ cup frozen green peas
1 tsp. sugar
½ teaspoon garam masala
¼ cup milk
¼ cup cream

To be ground to a paste
1 cup onions, chopped
1' piece ginger
6 to 7 cloves garlic
2 tbsp. cashewnuts

Other ingredients
1 teaspoon chilli powder
2 cups crushed peeled tomato
1 teaspoon cumin seed (jeera) powder
1 tablespoon ghee

2 tablespoons butter
1 teaspoon fenugreek leaves
¼ cup onions, diced
salt to taste

Method
1. Heat the oil in a pan, add the ground paste and cook till it is light brown in colour.
2. Add the chilli powder and tomato purée and cook for a few minutes.
3. Add the cumin seed powder, ½ cup of water and cook for some time till the oil separates from the masala. Keep aside.
4. In another pan, melt the butter, add the fenugreek leaves and onions and cook till the onions are lightly browned.
5. Add this to the tomato gravy, along with the peas, sugar, milk, cream, paneer, garam masala and salt and allow it to come to a boil.

Ingredients:
Marinade:
2 tablespoons Tandoori spice blend
1 garlic clove, pressed in a garlic press or minced and mashed to a paste
2 teaspoons fresh lemon juice
1 teaspoon sugar
2 tablespoon warm ghee
Mix the above in asmall mixing bowl

3/4 pound center-cut salmon fillet, skinned and halved - pat dry
3 teaspoons coarsely ground black pepper freshly ground
2 tablespoons ghee

Method:
Coat the salmon with the marinade and put it in a sealable plastic, and let it marinate, sealed and chilled, for 30 minutes or 3 hours or more in a refrigerator. Remove the salmon from the bag, discarding the marinade, but saving it, and press 1.5 teaspoons of the pepper onto each piece of salmon, coating it thoroughly. In a heavy skillet heat the ghee over moderately high heat until it is hot but not smoking and in it saute the salmon for 2 minutes on each side, or until it just crusts up and cooks through.

Transfer the salmon to a large platter and sprinkle some fresh lime juice over it. Garnish with onion, cilantro, green chilies, and lime wedges. Seal the platter with foil. This will help to have the aroma of the garnish seep into the salmon.

Enjoy delicious Tandoori Salmon.

Serve with flat breads and chutney.

Serves 4-6
Ingredients:
5 tbs mustard oil
1/8 tsp ground asafetida
1 bunch fresh spinach leaves (thick stems removed), washed and chopped
1 tsp. dry fenugreek leaves
1/2 tsp ground turmeric
1/2 tsp red chilli powder (cayenne pepper) - optional
salt to taste
1/4 tsp garam masala

Method:
Heat the oil in a very large pan till it smokes as this will burn away the pungency of the oil. Add asafetida and then all the spinach. Stir fry the spinach. Add the turmeric, chilli powder, fenugreek leaves, salt. Continue to stir fry the spinach with the spices. Now add 1 cup water and steam the spinach. Sprinkle garam masala powder on the spinach and stir it in the spinach.

Serves 4.

Ingredients
3 cups shredded cabbage or coleslaw
2 tbs ghee
about 1 tsp salt
1 tsp. black mustard seed
1/4 tsp. red chili powder
1/4 tsp. asafetida
3 Tbs shredded unsweetened coconut
1 tsp. brown sugar or an equivalent piece of jaggery
1 tsp. coriander powder
1/2 tsp. ground turmeric (haldi)
1/2 lime juice

Method:
In a wok or cast iron skillet, heat the oil. Add black mustard seeds, chili flakes and asafetida. As the mustards seeds splutter add the cabbage. Stir fry the cabbage on high. Reduce heat to medium and then blend into the cabbage coriander powder, turmeric, coconut and jaggery. Season with salt. Toss, cover and let the dish steam till cabbage cooks well.

A few drops of fresh lime juice is tossed in at the end.

Serves 6

Ingredients:

3 cups carrots peeled and diced
2 cups peas, fresh or frozen.
2 tsp. ghee
1 tsp. cumin seeds
1/8 tsp. asafoetida powder
1/2 tsp. coriander powder
1/2 tsp turmeric
1/4 tsp. chilli powder
1 inch piece of ginger minced
Salt to taste
1/2 tsp. Garam Masala
juice of 1/2 lemon
A small bunch of coriander leaves chopped

Method:
Heat ghee in a frying pan or wok.
Add cumin seeds and asafoetida powder and wait till cumin sizzles but does not burn.
Add carrots, peas, ginger and all the spices except garam masala and salt. Stir fry.
Add 2 tbsp. water and steam the veggies covered on medium heat. Fold in garam masala and lime juice. Cover the pan again, turn of heat and let the flavors blend in the remaining heat. Serve hot.

Serves 4 to 6

Ingredients:
1 bunch of spinach trimmed, washed, steamed and blended
1 red onion, boiled in 4 tbsp. water and pureed/blended
1 green chillies chopped
2 cup paneer cubes fried
2 tablespoon ghee
1 teaspoon cumin seeds
1 teaspoon garlic minced
1 teaspoon ginger minced
salt to taste
1 teaspoon lemon juice
1 tsp. Garam Masala
2 tablespoon cream or 1 tbsp. butter

Method:
Heat the ghee in a heavy-based pan. Add the cumin seeds and let them crackle. Add the garlic and ginger and green chili. Add onion and cook till the onion starts browning.

Add the chopped spinach puree, salt and mix well. Add 4 tbsp. water to 1/2 cup water or more and bring to a boil. Add the deep fried cottage cheese cubes and stir to mix gently. Mix in the lemon juice and garam masala. Simmer on low for 20 minutes. Put off the heat and mix in the cream or 1 tbsp butter.

Serve with raita, dal and Indian bread.

Ingredients:

1 large onion, chopped
3 tablespoons oil
2 cloves
pinch of cinnamon
1 teaspoon minced gingerroot
1 teaspoon minced garlic
1 tbsp. of Spicy Masala Curry Spice Blend
1/2 teaspoon salt
1/4 bell pepper sliced thin
1-1/2 cups canned tomatoes, crushed
1 pound large shrimp , peeled and divined
2 green chilies, chopped (optional as this will make the dish hotter)
sprigs fresh coriander, chopped

Method:
Fry the onion and bell pepper in the oil until transclucent. Add the cinnamon, cloves. Cook for 1 minute more, then add ginger and garlic. Add the chili, spicy masala blend and salt. Cook for 30 seconds.
Add the tomatoes, and bring to a boil or vigorous simmer. Turn heat low and let the tomato cook till the sauce is thick.
Add the shrimp , cover and simmer for 10 minutes - till shrimp are done. Serve the curry sprinkled with the chopped chilies and coriander leaves.

Yammmmmmmmyy!!!

Serves 4

Ingredients:
1 lb. potatoes peeled and cubed
1 medium onion sliced thin
1 teaspoon channa dal
1 teaspoon white urad dal
1 teaspoon mustard seed
few curry leaves
1/4 minced green chili (optional)
1/2 teaspoon turmeric
2 tablespoon oil
salt to taste

Preparation:
Heat oil. Add mustard seed, dal, onions and curry leaves, chili and fry.
Fry for about 5 minutes on medium heat or/until onions are transclucent
Add potatoes and salt and turmeric. Steam till potatoes are done.

mmmmmmmmmm,, i love this.

ingredients
1 large onion, minced
1 inch-long piece fresh ginger, peeled and minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup butter, ghee or vegetable oil
1 1/2 tsp. curry powder
1 to 2 fresh green chiles minced
1 cup hot water
1 can unsweetened coconut milk - 14 oz.
1 tbsp. fresh lime juice
1 lb large shrimp in shell - about 20
minced cilantro leaves for garnish

preparation
Heat oil in a pan and saute onion until onion is a nice golden brown color. Add ginger, green chilies. Stir in curry powder and turmeric and cook, stirring frequently, 2 minutes. Stir in water, coconut milk, and lime juice, salt, sugar and simmer, stirring occasionally, until thickened, 5 to 8 minutes.
While sauce simmers, peel shrimp , wash. Add shrimp to curry sauce and simmer, stirring occasionally, until shrimp are just cooked through and change color, about 3 minutes. Serve garnished with cilantro. With Rice.

Ingredients
5 tablespoon vegetable oil
1 teaspoon cumin seeds
1 piece of fresh root ginger, 1-inch; peeled & minced
1 tbsp. coriander powder
1 teaspoon turmeric
1 green chilli; chopped
1 cauliflower head trimmed, cut into florets
1 teaspoon salt
juice of 1/2 lemon

Method:
In a large saucepan, heat the oil over moderately high heat. Add the cumin seeds, as they brown add ginger, turmeric, coriander powder , green chilies. Fry stirring occasionally for 3 minutes. Add the cauliflower and salt and stir well. Reduce heat to medium-low, cover pan, reduce heat to low and cook cauliflower for 20 minutes until soft but not mushy. Sprinkle the lemon juice over the top.

Enjoy!!!

(Serves 4)
Ingredients
7 oz. or 1/2 pkg kidney beans soaked overnight, drain and keep aside or tined kidney beans
1" cinnamon stick
1 tsp. Turmeric
1 tsp. ginger paste
salt to taste

For the Seasoning
2 onions finely chopped
14 bell pepper sliced (optional)
3 ripe tomatoes diced
1tsp. ginger paste
1 green chili,
1/2 tsp. garam masala
freshly ground black pepper corns to taste
1/4 tsp. sugar
1 tablespoon yogurt plain (optional)

Method
1. Add 5 cups of fresh water to the Rajma and add salt, turmeric, ginger and cinnamon. Cook for about 1.5 hours till the kidney beans are soft.
2. Heat 4 tbsp. oil, add onions (finely chopped) and sauté till transparent. Add bell pepper and sauté for a moment. Cook till onions turn bown. Add diced tomatoes, ginger and green chilies. Mix the tomatoes with the onions. Now add chili powder and garam masala.
3. Simmer till the oil separates or droplets of oil can be seen. Add the boiled Kidney beans. Simmer for 15-20 minutes on medium heat till the seasonings mix together. Add black pepper and yogurt and heat for 5 more minutes. Serve with Rice garnished with cilantro.

This dish is a favorite of my family. It goes well with a simple dal, a simple kachumber and plain yogurt and rice or chappati. Try this dish. Okra is not very popular here but this dish will become your favorite too when you try it.

Ingredients

1 lb. okra, washed and patted dry with a cloth. The okra must be dry before it is cut.
2 tbsp. ghee
1 tsp. minced ginger
1 medium onion sliced fine lengthwise
1 tsp. salt
1 tsp. whole cumin
1/2 tsp. turmeric
1 tsp. powder
1/2 tsp. red chili powder

Directions.

Cut okra in thin slices
Heat ghee on medium heat in a sheavy skillet or iron skillet. Add cumin.
Add onions and fry them till they turn brown.
Add okra and ginger. Fry uncovered until the okra cooks and starts browning
Add turmeric, cayenne and salt. Mix in the spices and cook for one more minute.

TIP: Bhindi tends to get slimy when cooked. To minimize this, make sure that you fry the bhindi uncovered, wash it a few hours before you cook with it and do not add any of the dry spices until the end.

Serves 6

Ingredients:
8 chicken thighs, skinless
1/2 lb. potato or squash, peeled and cut into chunks
1 onion diced
2 tbsp. canola oil
1 tsp. mustard seed, whole
2 one-inch sticks of cinnamon 4 cloves fresh garlic, minced
1 tbsp. fresh ginger, peeled and finely chopped
3 tbsp. curry powder
1 tsp. whole peppercorns
1 can unsweetened coconut milk
1 teaspoon salt

Method:
Heat oil in medium saucepan. Add mustard seed and let them pop. Add cinnamon sticks. Cook briefly to release their aromas. Add the onion and cook until golden brown. Add garlic and ginger, continue cooking 2-3 minutes more.

Add chicken pieces, peppercorns and the Curry Masala and cook until brown, adding small quantities of water as necessary to keep the spices froom scorching.

Add the vegetables, the coconut milk and 1/2 cup of water. Bring to a boil, reduce heat to simmer, cover and cook for 30-40 minutes until the meat falls easily off the bone and the juices not too thick.

Serve with rice

Ingredients
7 oz. or 1/2 package Channa Dal rinsed with 2-3 changes of water and drained
1/2 t turmeric powder
1 t ginger paste
salt to taste
3 young zucchini peeled and cubed
½ t of garam masala

Spice Seasonings
3 T ghee or vegetable oil
1 t cumin seeds (jeera)
1-2 whole red chilies
1/2 t asafetida (hing)
2 t ground coriander powder
Fresh Seasoning
½ T fresh lime juice
1/2 tsp. brown sugar or jaggery
Garnish
4 T chopped cilantro

Method:
1. Add 3 cups of water to a heavy pot and add the dal, 1 T of ghee or oil, turmeric, ginger and salt to taste and boil the dal. Reduce heat add the zucchini and garam masala and let it simmer.
2. As the dal is simmering heat ghee in a small sauce pan and fry the cumin seeds and red chilies till they brown. Add the asafetida. Add the coriander powder and fry the seasonings. For 2-3 minutes.
3. Pour the seasonings in the pot of dal and let it continue to simmer on low until the zucchini is butter soft. Adjust the water so that the dal has the consistency you like( from soup like consistency to thick soup pour over dal or to eat with flat bread)
4. Add the lime juice, sugar/jaggery and garnish with chopped cilantro.

Serve with Rice ,,,,,,,,,, with a chicken or beef fry!

AAAAAAAA!!! i love,, i love,,

You will love the taste. This dal cooks quickly so cook it 20 minutes before serving, serve this dal with yogurt and salsa salad of tomato and red onions or as a side dish for your main meal.

Ingredients
1/2 package of Ajika Urad Dal skinless washed and rinsed and soaked for 15 minutes. Drain
3 cups hot water
2 tbs. kasoori methi (dry fenugreek leaves)
Salt to taste
1/2 tsp. turmeric powder

For basic Spice Garnish:
2-3 tbs. ghee
1 tsp. cumin seeds
A large pinch of asafoetida or hing powder
2-3 whole red chillies

Method

1. Boil dal with turmeric powder, fenugreek leaves and salt till tender and soft
2.transfer to a serving bowl.

For basic Spice Garnish:
Heat ghee in a small pan. Add cumin seeds and asafoetida powder (hing) and let the seeds start to sizzle. Add whole chillies and pour immediately over the cooked dal. Cover with a lid immediately, to allow the flavors to infuse into the dal.

Serve with chapatis or Rice

ingredients
2 lb. chicken, cubed
2 cloves
Salt and freshly ground black pepper
2 Tbs. ghee
1 tsp. cumin seeds
1 medium onion, thinly sliced
2 cloves garlic, chopped
1 or green chili minced
1 Tbs. finely chopped fresh ginger
1-1/2 Tbs. curry powder
1/2 tsp turmeric
1/2 tsp tamarind paste
1/2 cup or more water
1 cup coconut milk
1/3 cup roasted cashew halves
3 Tbs. cilantro leaves minced

Method:
Heat ghee in a wok or pan. Add cumin seeds. As they sizzle add onion and stir in the onion, garlic, chillies, and ginger. Cook over medium heat

while stirring frequently until the onion is transclucent. Add the curry powder, cloves and chicken and cook until fragrant, about 2 min.

Add tamarind water. Bring to a boil, reduce the heat, and simmer, covered, until the chicken is firm to the touch and cooked through, 20 to 25 min.

Add the coconut milk, simmer about 5 min..

Garnish with cilantro ( coriander)

Enjoy!!!!

Oh! and you can use "creamed coconut" instead of coconut milk if u may like.

This is by far the most popular dish in Indian restaurants. Its origins are in Delhi and Punjabi Dhabas where the left over tandoori chicken pieces were added to a creamy tomato, butter curry and served the next day. It was so tasty taht it actually became a dish in its own right and is now enjoyed all over the world. This dish is as rich as chocolate.

Serves 3-4

Ingredients:
MARINADE:
4 boneless, skinless chicken breasts, cubed
3cm piece fresh root ginger, peeled and chopped
2 garlic clove, chopped
1 tsp mild chilli powder (optional)
1 tbsp. tandoori spice blend
2 tbsp fresh coriander, chopped
juice of 1 lime
1 tbsp. ghee

CURRY:
2 tbsp. ghee
1 onion chopped
1 tsp. ground turmeric
1 tsp. tomato paste
1 cup crushed tomato
8 oz. heavy cream

Method:
Put the chicken, ginger, garlic, chilli powder, tandoori spice blend, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. marinate for 4 hours.

Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally. Set aside.

Meanwhile, heat the ghee in a pan and fry the onion until transclucent. Add the turmeric and tomato paste and stir fry for 1 minute. Lower the heat, pour in crushed tomato and simmer for 2-3 minutes.
Add the chicken and simmer until the meat is succulent. Season and stir in the heavy cream.

Sprinkle with coriander and serve with flat bread.

Enjoy!!!!!!!

Wok chicken,,,,, mummssss!!!

Ingredients:
1 lb. breast chicken cubed
1 inch piece ginger, minced
5 cloves garlic, minced
1/2 tsp. turmeric
1 tsp. Garam Masala
Salt to taste
2 medium onions sliced
1 green peppers sliced
4 roma tomatoes quartered
2 tbsp. sliced almonds
4 tbs. ghee
1/2 tsp. chilli powder, adjust amount to taste
2 tbs. tomato paste
1 cup steamed veggies

Method:
Heat ghee in a wok or pan. Add sliced onions, almonds, green chillies and green peppers and fry for a couple of minutes. Drain and remove and keep the fried veggies aside.
In the remaining ghee add ginger, garlic, turmeric, garam masala, salt and chicken. Stirfry
Add tomato wedges, stir fry for 2-3 minutes.
Add chilli powder, and tomato paste and cook on low heat, until chicken is cooked.
Add the veggies and steam on medium for 5 minutes. Turn heat off.
serve hot with Tandoori Naan or Chapati.

I love this!!!!

Enjoy.