Recipes
GARAM MASALA
(approximately 1 1/2
cups)
Ingredients:
3 - 5" pieces Cinnamon
stick
1 cup Green cardamom pods
1/2 cup Cumin seed
1/2 cup black peppercorns
1/2 cup Cloves
1/2 cup Coriander seeds
Procedure:
Dry
the ingredients in an oven. Do not let them turn brown. Remove the seeds from the cardamom pods. Pound cinnamon
sticks into smaller pieces. Combine
ingredients until they are well mixed and blend at high speed for 2-3
minutes until completely
pulverized.
ONION AND TOMATO
RAITA
(4-6 Servings)
Ingredients:
8 oz. Yogurt
(plain)
1 small Onion
1/2 tsp Salt
1 small Tomato
1/2 tsp Chat Masala (optional)
1/2 tsp Black pepper (ground)
1/4 cup Milk
Method:
Beat yogurt and milk until smooth. Chop onion and tomatoes and add to yogurt. Add
salt and pepper and sprinkle
the Chat Masala over, and serve.
BOONDHI RAITA
Ingredients:
1/4 cup Besan
1/2 cup Water
Ghee for frying
to taste Salt
to tastePepper
to taste Chat Masala
1 1/2 cup Yogurt
1/4 cup Milk
Method:
Make a pouring paste of
the besan and water. Heat ghee and drop paste into it through a slotted spoon to get little drops that fall one at
a time (these are boondhi). Remove the drops
when golden brown and dry on
a paper towel to remove extra oil. Soak the drops
in warm water. Add milk, salt, pepper,
and add Chat Masala to yogurt. Squeeze water
out of boondhi and add to yogurt.
MINT AND CORIANDER CHUTNEY
Ingredients:
1 bunch Coriander leaves
1 bunch Mint leaves
1 Green chili
1 oz Seedless
tamarind
1 tsp Salt
4 Tblsp Water
1 medium Onion
Method:
Wash and soak tamarind
in water for 1/2
hour. Clean, pick and wash the coriander and mint. Separate
pulp from the tamarind and squeeze out the
pulp. Grind coriander, mint, green
chili and onion into a fine paste. Add the tamarind
pulp and salt. Blend well. In an airtight jar this can be refrigerated for up to one week.
CHAPATI (PHULKA)
(for 4, serving 1 or 2)
Ingredients:
1 cup Whole wheat flour (or 1/3 white + 2/3 whole wheat)
1/2 cup Water
Method:
Put
flour in a large bowl with half the water. Blend the two together
until it holds. Beat and
knead well until it forms a compact ball. Knead dough until it is smooth and elastic.
Set aside for 30 minutes.
Knead and divide dough into
4 to 6 parts. Roll each ball into
a tortilla-like flat, about "1/8" thick. Heat an ungreased
skillet.
Put
phulka on it, and
let it cook for about 1
minute (The top should just start to look
dry and small bubbles should just start to form).
Turn and cook the second side
for 2/3 minutes until small bubbles form.
Turn again and cook the first side pressed
lightly with a towel. It should
puff. Serve warm (maybe slightly buttered).
Note:
Since the rolled out chappati's
will dry out if they are left to stand while cooking the
others, it is advantageous to roll
them out individually before cooking them.
