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5/20/2012 Rewa

Contents
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. Lassi ................................................................................................................................................. 2 Naan ................................................................................................................................................ 3 Paneer ............................................................................................................................................. 5 Garam Masala ................................................................................................................................. 9 Shahi Paneer ................................................................................................................................. 10 Egg Curry (Guddu pulusu) ............................................................................................................. 12 Malai Kofta .................................................................................................................................... 13 Jeera Rice (cumin rice) .................................................................................................................. 16 Curd Rice ....................................................................................................................................... 17 Raita .......................................................................................................................................... 17 Daal (Lentil Stew) ...................................................................................................................... 18 Kheer (vermicelli pudding) ........................................................................................................ 21

1. Lassi
The Highlights of Lassi: This gives energy and cools the body. It is believed that it settles the upset stomach. Lassi has no side-effects unlike other aerated beverages.

Sweet Lassi Blend 1 cup Yogurt, cup water, 3-5 spoons of sugar and a pinch of salts high speed till frothy and smooth. Add ice later Salty Lassi

Mix 1 tsp cumin seeds, 1 cup plain yogurt, 1 cup water, add salt to taste
and a 1-1/2 tsp of sugar and blend it at high speed till frothy and smooth. Fruit Lassi Cut up a fruit (mango, strawberry, or something that can be used to make a smoothie) and add it to the blender along with the ingredients of the sweet lassi and blend it till smooth and frothy.

2. Naan
2 cups all purpose flour or wheat flour 1/2 cup of warm milk 1/2 cup of yogurt 1/4 tsp salt 3/4 tsp baking powder 1/2 tsp baking soda 1/2 tbsp sugar 1/2 tbsp oil These are the ingredients for dough and then you can flavor your naan with all kinds of herbs. You can make cumin naan, garlic naan, butter naan and some topped with cilantro greens. Just add whatever you want to the dough by your judgement. Mix all the dry ingredients together and make a well of flour. Now mix milk and yogurt together and pour half of it into the well and slowly combine it together. I don't think there's an exact amount of liquid that should be added to the exact amount of flour to make perfect dough. So what I do is add liquid slowly and combine it all together slowly until soft dough is made. The dough should be soft enough for you to be able to dig your finger into it without applying any pressure. If dough sticks to hand too much then use little bit of oil on hand and then punch into the dough. Cover with damp cloth and let it sit in a warm place for at least 2 hours. After a few hours, dust your working board, take out the dough and knead it for about 2-3 minutes. Divide the dough into smaller balls (in this case you should get about 8 balls to make naans). Dust the board again and flatten the balls to make bread which is a little thick and elongated. Now sprinkle one side of the bread with whichever flavor you want. I made cumin, minced garlic, chopped cilantro and some simple butter naans. Brush the other side with water. Heat a thick bottom skillet or a wok or any heavy bottom pan with a lid. Once its nicely hot place the naan wet side down which would stick and cover it with a lid.

 Let it cook for about 30 secs or until you see bubbles on it.Now cook the other side of the naan over direct flame of the burner with the help of tongs. When you see some charred brown spots then you know that the naan is done. Smother some good amount of butter on your naans and when you taste them you'll know what a peaceful life means!

3. Paneer

Ingredients:
1 L or quart of 3.8% whole cow milk 3-4 tbsp of an acid; lemon juice is used in this example but you can substitute with lime juice, vinegar, or leftover whey from a previous batch of paneer.

Process:
Bring the milk to a temperature just below boiling then turn off the heat. It
should be about 80`C.Temp (176 f).

Add lemon juice OR citric Acid 5 ml (one teaspoon) at a time and keep
stirring the milk after each addition, until the milk separates; the solid curds will separate from the green watery whey.

 Allow the curds and whey to cool for a half hour (or until still warm, but at
a temperature you can handle), then strain through cheese cloth in a strainer. You may wish to save some or all of the whey; it can be used to make your next batch of paneer, producing a slightly more tender cheese than lemon juice. Rinse the curds with fresh water.

Wrap the cheese cloth on itself in order to squeeze out moisture from the
curds. The more you squeeze, the firmer the resulting paneer.

Shape the paneer, still in the cheese cloth, into a block, wrapping it tightly
with the cloth. By putting a cutting board or something heavy and flat on

top of the paneer, you can force out more moisture, and make it into a firmer block, suitable for slicing and frying. To get a more rectangular shape, tie a knot and place the cheese cloth bundle in a box without closing it. Place something heavy like a pile of books or a brick on the cheese cloth to press down and give the cheese the box's shape. The longer you press the cheese, the firmer it gets. Not all Indian dishes requires cheese to be made into solid blocks. Stuffed Paneer Naans for example require cheese to be loose.

Soak the block of cheese in chilled water for 2-3 hours. This is optional, as
the intention is to improve appearance and texture.

 Use as directed in your recipe.

Warnings:
Do not use old or spoiled milk to prepare the paneer. Zero fat or skim milk does not work out well with this method. Keep stirring the milk while it's becoming hot to prevent it from getting burnt at the bottom. You may boil it longer while stirring it continuously if the curdle does not happen quickly.

Thinks you will need:

Heavy bottom pan which can hold up to 1.5 to 2 L Cheese cloth Something heavy to weigh down the cheesecloth

4. Garam Masala
This easy-to-make spice blend is the heart of most Indian dishes. A combination of different spices, it probably has as many recipes as there are families in India! Here is a basic one. Once you get a feel for the taste it gives your cooking, experiment and alter it to suit your needs. Garam masala is best made fresh just before you begin cooking, but if you havent got the patience (like me!), make a batch ahead and store for several months in an air-tight container in a cool, dark place.

Ingredients:
4 tbsps coriander seeds 1 tbsp cumin seeds 1 tbsp black peppercorns 1 tsps black cumin seeds (shahjeera) 1 tsps dry ginger tsp black cardamom (3-4 large pods approx) tsp cloves tsp cinnamon (2 X 1 pieces) tsp crushed bay leaves

Process:
Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside. When the spices are roasted turn off the heat and allow them to cool. Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices. Grind them all together, to a fine powder in a clean, dry coffee grinder. Store in an air-tight container in a cool, dark place.

5. Shahi Paneer

Ingredients:
Paneer 14oz block (home-made or store bought)(refer 1) Oil 3 tbsp Onions 2 small, finely copped Tomato puree 8oz Garlic 3 cloves, finely chopped Ginger 1 tbsp, grated Green Chili to taste, finely chopped (at least put in 1 chilli. Larger the chilli less spicy it is, so when selecting chilli at a supermarket, look for the largest possible chilli within the proportion of the usual chilli. Refer the image below. You can also get rid of the seeds first to make them less spicy.)

Cumin Powder 2 tsp Coriander Powder 2 tsp Garam Masala 2 tsp Cashew Pieces cup Milk- 1 cup Water 1 1/2 cup Sugar 1 tbsp Salt to taste Fresh Corriander 5 sprigs, finely chopped for garnishing (can skip)

Process:
Soak cashews in milk for about 15 min or until ready to use. Heat 2 tbsp Oil in a medium size non-stick wok on medium to high heat. Add Onions and fry until they start to dry out. Add Ginger, Garlic and Green Chili and cook for 2 to 3 minutes. Add Tomato Sauce, stir well and cook until oil separates. While Onions/Tomato Sauce is cooking, blend soaked Cashews and Milk in a blender until smooth. Once Onion/Tomato mixture is ready, add Cumin Powder, Coriander Powder and Garam Masala mix well. Add Cashew and Milk mixture and mix well. There should be no lumps in the gravy. Add Water, Salt and Sugar and bring to boil. While waiting for the gravy to boil, cut Paneer into small squares of desired size (make it big enough to eat in one bite) saut Paneer in 1 tbsp oil, on medium to high heat in a non-stick pan. Once Paneer is light gold/brown in colour, take it out on a paper towel to drain excess oil. OR Instead of frying it, just boil it in 1 cup of milk. Once gravy comes to a boil, add in Paneer and mix. Garnish with fresh cilantro or with additional broken cashews. Serves 6

Tips: Paneer is very delicate. Take care to handle it gently or it will break up very easily. If you like thicker or thinner gravy, adjust the amount of water.

6. Egg Curry (Guddu pulusu) Ingredients:

Oil 2 tbsp Bay Leaf 1 Cloves 3 Cinnamon stick Cumin Seeds tsp Fennel Seeds tsp Onion 1 medium, finely chopped Turmeric tsp Chilli powder to taste Coriander Powder 1 tsp Chicken Masala 1 tsp Tomato puree cup Sugar 1 tsp Salt to taste Coconut milk 2 cups Eggs 6, hard boiled and peeled Coriander 5 sprigs, chopped (for garnishing)

Process:
Heat Oil in a skillet or a pan on medium flame Add Bay Leaf, Cloves, Cinnamon, Cumin Seeds and Fennel Seeds. Once Cumin and Fennel seeds turn light brown, add Onion and saute till it turns brown. Add the following powders: Turmeric, Chili, Coriander and Chicken Masala. Saute for another minute or so. Add Tomato Puree, Sugar and Salt mix well and cook for 5 minutes. Add Coconut Milk and bring to a boil. To serve, cut eggs into halves and fry them on a little bit a oil in a pan if you want and then pour gravy into a bowl and top with the egg halves. Garnish the dish with fresh chopped coriander leaves. Serves 4

7. Malai Kofta
Ingredients: For Koftas (you can them dumplings or balls): 1 medium size bottle gourd or squash (grated and water drained) use potato if you cannot find either. 2 tsp fennel seeds 2 tsp coriander seeds 1 tsp red pepper flakes Corn flour to bind everything together to be turned into smaller balls later Salt to taste Oil for deep frying For Gravy: 1 big bay leaf 2 black cardamom 3-4 cloves 1 tsp cinnamon powder 3-4 count peppercorn 1 1/2 tsp cumin seeds Or instead of the 6 ingredients above, you can use a tablespoon of garam masala. 1 cup onion paste 2 tbsp garlic paste 1 tbsp ginger paste 2 green chili 1 cup tomato puree 2 1/2 tsp coriander powder 1 tsp turmeric 1/4 cup low fat cottage cheese 6-8 cashews 3 tbsp milk 1/4 cup olive oil Salt to taste

Process:

For the Koftas/Balls/Dumpling: The two ingredients that you see above are the hidden jewels of your dumplings! Coarsely crush fennel seeds and coriander seeds and mix them with the rest of the ingredients. Add corn flour enough for everything to bind together well. Make lime sized balls and deep fry them in oil at a temperature of somewhere around 350 deg. F. Fry them until the dumplings turn nice and brown. Pull them out and drain all the extra oil on a paper towel. These vegetable dumplings are a great way to give your little ones some vegetables. Works like a charm for me every time! For the gravy: Grind the bay leaves, cardamom, cloves, peppercorn, cumin and cinnamon in a coffee grinder to make a powder. Soak cashews in milk for about an hour and 45 minutes and then make a paste out of them. Heat oil in a pan and thrown in the onion, ginger and garlic paste.

 Cook it well on medium heat for about 15 minutes or until the paste turns brown in color. Now add salt and turmeric. The sign that your onion is well is that as soon as you add salt, oil will start separating. Add coriander powder and tomato puree. Cook it for another 10 minutes or until all the water from the tomato is gone. Now you can add your cottage cheese. This step might seem a little unusual to those who are used to adding heavy cream to their malai kofta or mughlai gravy but trust me on this one! And I'm talking about the boxed low fat cottage cheese which has a little liquid in it with cheese crumbles and not the paneer you get in Indian stores. Keep stirring until all the crumbles of cheese dissolve and then add cashew paste. Mix well and at last you have to add your spices (garam masala) powder. Mix again. Add about 2 1/2 cups of water and let it simmer for a few minutes. I like my gravy a little thick, if you want it thinner add more water. Throw in the kofta balls and give it a quick boil. (In case of potato koftas I cook the gravy seperately and then pour it over the koftas before serving or else they tend to get soggy if left in gravy for a while.) Enjoy your koftas with homemade naans or rice!

8. Jeera Rice (cumin rice)

Ingredients 1 cup Basmati rice 2 tsp Jeera (cumin seeds) 2 tbsp Cashew nuts (can skip) 3 Whole peppercorns nuts (can skip) 2 Bay leafs nuts (can skip) 3 Cloves nuts (can skip) 2 Cinnamon sticks nuts (can skip) 1 Onions, sliced nuts (can skip) 2 tbsp Ghee Salt To Taste Process: Wash the rice and soak it in water. Heat ghee in a heavy saucepan, add cashew nuts. Fry until brown. Take them out and keep aside. Add onions, bay leafs, cloves, cinnamon sticks, cumin seeds, peppercorns to the same ghee and fry for a while. Add the rice, salt, water and stir. Cover with a lid and simmer the flame. Cook until the rice is done. Serve Jeera rice hot with any spicy curry or raita. OR Wash the rice and put it in a pan/a pot that fits in your pressure cooker. Add twice the amount of water to the pan/pot Add some salt and tbsp ghee Add a tbsp of cumin Put it on flame till all the water evaporates from the pan/pressure cooker gives one or two whistles.

9. Curd Rice
Cook rice Whip yoghurt to make it liquid Mix rice and yoghurt Add salt to taste You can add a dressing to the mix Heat oil in a small pan Add mustard seeds Add a pinch Asafoetida Add 1-2 dried red chilli Dont let it burn, it can burn very quickly, get it off the stove as soon as you add the chilli and keep it on other burner which is not hot.

10.Raita
Ingredients: 2 cups Yogurt 2 handful - Boondi 1 tsp - Sugar 1/2 tsp - Dry mint leaves 1 tbsp - Coriander leaves 1/2 tsp - Roasted jeera (cumin) powder A pinch of - Garam masala powder A pinch of - Black pepper powder A pinch of - Red chili powder A pinch of - Black rock salt powder(if you get it) Salt to taste Coriander for garnishing

Process: Beat yogurt and sugar well. Then add boondi, mint and coriander leaves, mix well with yogurt. Sprinkle jeera (cumin) powder, garam masala, black pepper, red chilli, black salt and mix in. Taste to check if you need additional salt. Add little salt as to taste if needed. Garnish with corriander You can soak boondi in warm water for 2 minutes and squeeze out the water and then use to make raita. This way you can squeeze excess oil out. Serve raita chilled after 2 hours, if you like boondi very soft.

11.Daal (Lentil Stew)

Ingredients:
1 1/2 cups Toor Dal (Split Pigeon Peas), cleaned, washed and drained 1 tsp Mustard Seeds or 1 tsp Cumin Seed (pick one)

1 tsp Fenugreek Seeds (maybe)

A pinch of Asafoetida Powder (maybe) 5 Fresh Curry Leaves, washed and torn (maybe)(you get it from a plant) 1tsp finely chopped Fresh Ginger 1 onion, finely chopped 2 Medium Fresh Tomatoes, chopped (maybe. It changes the taste, I think you should try it once and then decide) 1-2 tbsp Tamarind sauce (look at the picture of the bottle below. if you can find it substitute: add Lemon juice at end as per taste)

 tsp Red Chili Powder (only if you are making it for Martin) 2 tsp Turmeric Powder

2 tbsp Fresh Coriander Leaves, finely chopped (for garnishing, if you get it) 4 tbsp Oil Salt, to taste

Process:
Soak the lentil in water overnight or put it in a pressure cooker and add twice the water to the cooker and let put it on stove. Let the pressure cooker pass 1 whistle. Take the pressure cooker down and let it rest for 10-15 min till it loses the pressure and you are able to open it. Take it out and put it aside. Heat some oil in a saucepan/frying pan(whatever you are comfortable with) and once it is hot enough, add Cumin seeds or mustard seeds(as you choose). When the seeds start to splutter, add turmeric and a pinch of Asafoetida Powder. Add the ginger and add finely chopped onion Add tomatoes and let them cook for some time. Add the cooked lentil (daal) and add 1-2 cups of water to get desired consistency

 Add salt, some sugar, red chilli powder and let the Daal boil. Once it boils, chop some parsley or coriander and sprinkle on top to garnish. Eat it with rice or naan You can do variations on this, just drop me a line on FB and I will give you any recipe you need.

12.

Kheer (vermicelli pudding)

Ingredients:
1/2 teaspoon ghee 1/2 cup shevaya (or broken vermicelli they should be thin and light dont use whole grain) 2-3 cups milk 2-3 pods of green cardamom 5-6 Tablespoons sugar 2 Tablespoons golden raisins 2 Tablespoons slivered almonds Process: In a medium sized pan heat the ghee, just enough until it forms a thin film on the bottom of the pan. Add the shevaya and stir them until they start to get golden brown. Add the milk, and when it comes to a boil, bring the heat down so that the milk simmers and reduces for about 15-20 minute. In the meanwhile, powder the cardamom pods in a mortar and pestle. Add the sugar and continue to cook for a few minutes more. Add the cardamom powder towards the end, along with the raisins and almonds. If you intend to serve or eat the kheer soon after it is made, then use 2 cups of milk, but if making ahead by several hours, then increase the quantity of milk, as the shevaya will continue to absorb the milk and thicken the kheer. Ask me how I know. You can add a bit of saffron if you like, but I prefer the singular flavour of cardamom in this kheer.