Pudeena Chatni
Serving Size: 8
1 bunch fresh mint
2 tablespoons lime juice
1/2 teaspoon salt
2 each jalapeno
Blenderize it all together. Adjust balance.
Cilantro can be substituted for all or part of the mint.
Raita
Serving Size: 4
1 cup yogurt
1 teaspoon oil
1/2 teaspoon mustard seed preferably black
1/2 teaspoon Salt to taste
1 cup beets, cooked, diced
1 tablespoon cilantro to garnish
Pop mustard seeds in hot oil.
Fold in other ingredients.
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Notes: Diced cooked beets, potatoes or spinach, not to mention raw apples with raisins and coconut, tomatoes, mint leaves, fried okra, fried mushrooms and many other things can substitute for the cucumber.
Pakoras
Serving Size: 8
2 cups garbanzo flour
1/2 teaspoon cumin powder
1/2 teaspoon cayenne to taste
1 teaspoon salt to taste
1/2 bunch cilantro
1/2 teaspoon baking soda
1 cup water as needed
1 small eggplant Cut into fingers.
2 medium onion Cut into half-rings.
2 small green bell pepper Cut into half-rings.
Whisk water into garbanzo flour until consistency of thick cream. Whisk in cumin, cayenne, salt, chopped cilantro, soda. Stir in vegetables. Drop batter into hot oil. Fry until golden. Serve with chutney.
Chappati
Serving Size: 4
1 1/2 cup whole wheat flour Sifted, bran removed
1/2 cup white flour
1 teaspoon salt
2 tablespoons ghee
3/4 cup warm water
Mix ingredients, ghee and flour first, into firm dough without overkneading.
Roll 1/8 inch thin or thinner.
Cook on dry griddle moderately hot griddle until speckled and puffed, thirty seconds.
Flip and cook another couple seconds. Optionally, then place directly over burner a couple seconds.
Chaat
Serving Size: 8
Preparation Time: 0:40
2 cups whole wheat flour Sift, discard bran. Could be half white flour.
1 teaspoon peanut oil
1/2 teaspoon salt to taste
2/3 cup water
1 teaspoon cumin powder
1/2 teaspoon coriander powder
1 teaspoon mango powder
1/2 teaspoon black salt
1/2 teaspoon long pepper optional
1/2 teaspoon cayenne
1/2 teaspoon salt to taste
1 teaspoon peanut oil
1 teaspoon cumin seed
1/4 teaspoon asafoetida
1/4 teaspoon cayenne
1/2 teaspoon salt to taste
1/4 teaspoon black pepper to taste
1/2 cup tamarind pulp
1/2 cup yogurt
2 cups potato boiled and diced
1 medium tomato diced
1 medium cucumber diced
1 tablespoon peanuts
1 cup baby lettuce leaves
1 tablespoon cilantro to garnish
1. Make stiff dough of flour, oil, salt, and water.
2. Roll out 1/16 inch thick, cut into 1 1/2 inch squares, deep-fry until puffed and brown. Reserve. These are the puris.
3. Toast together cumin and coriander powders in dry wok.
4. Add mango powder, black salt, long pepper (if you have it), cayenne, and salt to taste. Mix well. This is the Chaat Masala, or spice mix. Reserve.
5. Wok asafoetida, cayenne, and cumin seeds in oil. Add tamarind and water if needed to bring to consistency of light cream. Adjust seasoning with salt and black pepper. This is the Jeera (or Zeera) Pani. Reserve.
6. Cube potatoes, boil and drain. Mix Chaat Masala with hot potatoes to coat heavily. Add cucumber and tomato cubes as desired.
7. Make bed of lettuce leaves, cover with puris, top with potato mixture, top with Jeera Pani, then yoghurt, then peanuts, then cilantro.
Notes: This is good with chicken, calamari, portabella mushrooms... Wok your stuff --with a little stock if necessary--until it's hot and done, then toss with chaat masala and proceed as if with potatoes.
Naan
Serving 8
Preparation Time: 0:40
1 quart bread flour
2 tablespoons active baker's yeast
1 cup yogurt
2 teaspoons salt
1/4 cup melted butter
1 1/2 cups warm water
1/2 teaspoon baking soda
Mix ingredients except soda into soft dough, adding more water as needed. Knead
Let rise in warm place half an hour.
Punch down, knead in soda and shape on baking sheet into teardrops about 12 inches by 4 inches by 3/8 inch.
Let rise in warm moist place.
When doubled in size, about 20 minutes, bake in lower rack of preheated 450 degree oven about five minutes until lightly browned.
Notes: This can also be made with part whole wheat flour.
The dough can be deep-fried as well. In North India, these are called Bhatura
Dahl
Serving 8
1 cup red lentils or other splits
4 cups water
1 teaspoon salt
2 tablespoons ghee
1/4 teaspoon cayenne to taste
1 medium onion
1 tablespoon garlic
1/2 cup tamarind pulp
1 teaspoon jalapeno chiliwater to taste
1/4 teaspoon black pepper
1.Boil splits(not green.)
2. Wok onion, garlic and cayenne in ghee.
3. Add boiled splits and tamarind. Adjust seasoning with salt, pepper, and chiliwater.
Eggplant Bharta
Serving Size: 8
1 medium eggplant
1 medium cauliflower
1 teaspoon black mustard seed
2 tablespoons ghee
2 teaspoons cumin seed
1/4 teaspoon cayenne
1 teaspoon tumeric
1/2 teaspoon ground ginger
1/2 teaspoon coriander powder
2 teaspoons salt
2 teaspoons garlic
2 medium tomato optional
1 teaspoon lime juice
1. Wok black mustard, cumin, cayenne, tumeric, and ginger in ghee. Add garlic, wok.
2. Add salt, coriander powder, vegetables (except tomato) and wok until coated.
3. Add 1/2 cup, about, water, cover and cook until veg are tender and water is evaporated, checking often to prevent burning.
4. Add tomato, if using, and lime. Adjust seasoning.
Badshahi Pulao
Serving Size: 8
2 ounces dried morels sub. porcini
5 tablespoons ghee
1/2 cup onion
1 teaspoon cinnamon
1/4 teaspoon clove
6 each neem leaves
1/2 teaspoon garlic
1 teaspoon black cumin
1 teaspoon black cardamon
1 teaspoon cardamom
1 teaspoon salt
1/2 teaspoon black pepper
3 cups basmati rice
1/2 teaspoon saffron
5 cups boiling water
1. Soak dried mushrooms, being careful of grit. Reserve soaking liquid. Soak saffron in a little hot water.
2. Wok onion in ghee. Add cinnamon, clove, neem (bay is different, but OK sub.)
3. Add rice, mushrooms, garlic, cumin, cardamons, & salt. Continue wokking until grains of rice are well-coated. Remove to heavy saucepan or rice cooker.
4. Add saffron and its soaking water, mushroom soaking water, boiling water. Cover and simmer 20 minutes. Let stand covered another couple minutes.
4A. Alternatively, add saffron and its soaking water, mushroom soaking water, boiling water to rice cooker and hit the switch.
Kukul Vejenjana Ceylon Chicken Curry
Serving Size: 8
2 pounds chicken thigh, no skin
2 each onions sliced thin
4 tablespoons ghee or peanut oil
1 teaspoon tumeric
1 teaspoon coriander
1/4 teaspoon caraway seed ground
1/4 teaspoon clove ground
1/4 teaspoon sugar
2 tablespoons coconut, dried ground
1 cup coconut milk thin
1 cup coconut milk thick
1 teaspoon salt
2 stalks fresh lemongrass smashed
1. Wok onions in ghee. Drain and reserve.
2. Wok tumeric, coriander, caraway, clove, sugar. Add chicken and thin coconut milk. Simmer.
3. Add thick coconut milk, salt, and lemongrass and simmer longer.
Saag Panir
Serving Size: 8
2 quarts milk
1/4 cup lemon juice or lime
1 cup ghee sub. part peanut oil
1/2 pound onion diced
1/2 teaspoon tumeric
1/4 teaspoon cayenne to taste
1 tablespoon garlic
2 tablespoons fresh ginger
1/2 teaspoon coriander powder
1/2 teaspoon black cumin
2 bunches spinach washed and chopped
1 teaspoon salt
1/2 teaspoon garam masala
1 each tomato seeded and diced
1 teaspoon lime juice to taste
1. Make Panir: Scald milk. Add lime. Stir gently, gently until curdled. Pour into 4 layers cheesecloth in strainer. Drain and press.
2. Fry flour-dusted cubes or slabs in some of the ghee or oil. Reserve.
3. Wok onion in ghee until light brown. Add tumeric, then garlic and ginger. Wok until fragrant.
4. Add coriander and black cumin, then spinach, salt, garam masala & tomato. Add reserved panir and simmer 20 minutes.
Nargisi Kofta
Serving 4
1 pound ground lamb
1/4 cup garbanzo flour
1/2 teaspoon salt to taste
1/4 teaspoon black pepper
6 each hard-cooked, shelled eggs or 16 soaked, skinned almonds
2 tablespoons oil
1 medium onion diced 2T. for the meatballs
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1 tablespoon garlic
1 cup yogurt
1 cup stock or water
1/2 teaspoon ground cardamom
1/2 teaspoon garam masala
1/4 teaspoon ajwan
1/4 teaspoon kalonji
1/2 teaspoon lime juice to taste
1 each jalapeno
2 tablespoons fresh mint
2 tablespoons fresh cilantro
Grind meat, 2 T. onions, garbanzo flour, salt & pepper together.
Enclose eggs or almonds in meatballs. Deep-fry until brown.
Wok onions in oil until brown.
Add cinnamon, cloves, ginger. Wok. Then garlic, wok. Then youghurt, cardamon, garam masala, ajwan, & kalonji. Wok until thick. Add stock and meatballs. Simmer.
Adjust flavors with lime and jalapeno water. Garnish w/ fresh herbs.
Banana Halvah
Serving 8
1 cup farina® Cream of Wheat
1/4 cup ghee subs. melted butter
1 cup sugar part brown (optional
2 cups water
1/4 teaspoon salt
1/4 teaspoon saffron optional
2 each banana chopped
1 tablespoon raisins optional
1/2 teaspoon ground cardamom or cinnamon
Bring sugar, water and saffron to simmer.
Wok farina in ghee or butter, stirring carefully until light brown. Add bananas & raisins, wok briefly.
Add syrup and cardamon. Stir until thick and no longer gritty over medium heat.
Spread out 3/4 inch thick.
Sprinkle with spices if desired. Or whipped cream.
CAHM 167 Indian Extended Recipes
Ak Yaw
Alu Chole
Bhoona Gram
Chatni Naryal
Hin-The Ywet Hin Tamyo
Kadhi (Chickpea Cookbook)
Kalo Jeera Bharta
Matter Kofta Kari (Chickpea Cookbook)
Mirch Achar
Mooli Chatni
Naan
Pani Puri
Snapper Kaliya
Ur Mulligitawny
Wet-Thani Burmese Pork
Ak Yaw
1/2 cup garbanzo flour
1/3 cup flour
1/4 cup rice flour
1/2 teaspoon tumeric
1 teaspoon salt to taste
1/2 teaspoon baking soda
2 cups zucchini baby loofa gourd
1 each onion
1 quart peanut oil
1 cup vinegar rice or distilled
2 tablespoons fish sauce sub. soy
1 teaspoon garlic to taste
1 tablespoon sugar optional
1 teaspoon jalapeno to taste
1/2 bunch cilantro
1/2 bunch mint
1 head lettuce
1 cup water as needed
1. Whisk flours, tumeric, salt, soda, and water together to pancake batter consistency.
2. Mix vinegar, garlic, chilis, fish sauce, sugar to taste for dip.
3. Toss vegetables to coat and deep-fry at 375 degrees. Drain.
4. Serve with whole lettuce and cilantro, sprigs of mint.
To eat, put fritter and herbs on lettuce, dip in sauce.
Also good with plaintains and shrimp
Alu Chole
1/2 cup ghee
1 each onion, sliced thin
1 teaspoon black mustard seed
1/2 teaspoon cumin seed
1/4 teaspoon asafoetida
1/4 teaspoon cayenne
1/4 teaspoon ginger powder
1 teaspoon tumeric
12 each neem leaves
2 tablespoons garlic
1 teaspoon coriander powder
1 teaspoon salt (to taste)
1 pound chickpeas, cooked
2 pounds potato, diced sugar cube size
1 teaspoon garam masala
1 tablespoon jaggery
1/2 cup tamarind pulp
1 cup water as needed
1/4 teaspoon black pepper (as needed)
Wok onions in ghee until red. Drain and reserve onions. Pop black mustard in ghee or oil. Add asafoetida, cumin, cayenne, ginger and tumeric, wok briefly. Add neem, garlic, coriander powder and salt. Add potatoes and chickpeas. Wok to coat. Add jaggery or brown sugar, tamarind and water. Bring to boil, reduce to simmer. When potatoes tender, adjust consistency and flavor
Chatni Naryal
1 each coconut
1 teaspoon black mustard seed
1 tablespoon peanut oil
1 each jalapeno, minced or paste
1 teaspoon lime juice
1 tablespoon cilantro }
Shred coconut. Pop black mustard seed in oil. Mix all and adjust flavor.
Hin-Thee Ywet Hin-Tamyo Burmese Veg Curry
1 each onion
2 tablespoons garlic
1 tablespoon fresh ginger
1 teaspoon tumeric
1/4 teaspoon cayenne
1 each potato
1 each daikon
1 each cauliflower
1 each eggplant
1 each butternut squash
2 each tomato
1/2 bunch cilantro
1/2 each green bell pepper
1 teaspoon salt
Kalo Jeera Bharta
1 tablespoon black cumin
1 cup garlic
1/4 cup ghee
2 each jalapeno
1 teaspoon salt
2 tablespoons mustard oil
Wok gently. Eat with plain rice.
Mattar Kofta Kari
(See Chickpea Cookbook)
Mirch Achar
1 cup pickled jalapenos with juice
1 tablespoon tumeric
1/2 tablespoon foenegrek
1 tablespoon cumin
1/2 cup oil
1 tablespoon urid dahl
1 tablespoon coriander powder
Fry spices and urad in oil. Add jalapenoes and adjust flavors.
Mooli Chatni
1 bunch radishes
1 each jalapeno or fresh red chili
1/2 teaspoon salt to taste
1 teaspoon lime juice to taste
Blenderize and adjust seasonings.
Naan
1 quart bread flour
2 tablespoons active baker's yeast
1 cup yogurt
2 teaspoons salt
1/4 cup melted butter
1 1/2 cups warm water
1/2 teaspoon baking soda
Mix ingredients except soda into soft dough, adding more water as needed. Knead
Let rise in warm place half an hour.
Punch down, knead in soda and shape on baking sheet into teardrops about 12 inches by 4 inches by 3/8 inch.
Let rise in warm moist place.
When doubled in size, about 20 minutes, bake in lower rack of preheated 450 degree oven about five minutes until lightly browned.
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Notes: This can also be made with part whole wheat flour.
The dough can be deep-fried as well.
Pani Puri
1 1/2 cups flour
1 cup whole wheat flour sifted, bran discard
1 tablespoon oil or ghee
1/2 teaspoon salt as needed
3/4 cup water as needed
1 cup tamarind pulp
2 teaspoons oil
1/2 teaspoon asafoetida
1/4 teaspoon cayenne
1 teaspoon cumin
1 teaspoon salt to taste
1/8 teaspoon black pepper to taste
1/2 each onion diced
1 each tomato diced
1/2 tablespoon lime juice to taste
1/2 teaspoon salt
2 cups chickpeas cooked
1/4 bunch cilantro
1/4 teaspoon cayenne for garnish
1. Make elastic, stiff puri dough with first five ingredients.
2. Roll walnut sized balls about 3/32 inch thick, round as possible.
3. Deep-fry until puffed, crisp and light brown. Drain and reserve.
4. Make Zeera Pani. Wok asafoetida in oil, then cayenne and cumin. Add tamarind, salt (water as needed) and black pepper.
5. Make chutney with tomato, onion, salt & lime juice.
6. To assemble, poke hole in top, insert chickpeas, top with chutney, sprinkle with zeera pani, garnish with cilantro and cayenne.
Snapper Kaliya
3 pounds snapper fillet
1/4 pound ghee or butter
1/2 teaspoon cinnamon
1/4 teaspoon clove
1 teaspoon garlic
1 teaspoon fresh ginger
1/2 pound mushroom
1 pound zucchini
1/2 teaspoon cardamom
2 cups yogurt
1 teaspoon salt
2 each bell pepper
4 each tomato
1 teaspoon jalapeno
1/4 bunch cilantro
Wok cinnamon and cloves in ghee. Add ginger and garlic, wok briefly. Add mushrooms, youghurt, zucchini, salt and snapper. When almost cooked, add bell pepper, tomato and jalapeno. Garnish with cilantro
Ur Mulligitawny
1 pound lentils
1 gallon water
1 cup tamarind pulp
1/2 cup garlic
4 each onion
1 teaspoon turmeric
20 each peppercorns
4 each red chiles dried
3 tablespoons ghee
1 teaspoon black mustard seed
1/2 teaspoon caraway seed
1/4 teaspoon curry leaf
2 each kaffir lime leaves
1/2 bunch cilantro
1 teaspoon salt to taste
1 cup rice cooked
1. Boil lentils in water half hour. Use lentils for something else.
2. Simmer tamarind, tumeric (fried first if you want), garlic, onion, peppercorns, chilies, and salt in the lentil stock.
3. After 10 minutes, wok mustard seed, caraway, and curry leaf in ghee. Add to soup with kaffir lime leaves and cilantro. Simmer 20 minutes.
4. Strain coarsely. Thicken by blenderizing in cooked rice
Wet-thani Burmese Pork
2 pounds spareribs
3 tablespoons soy sauce
1 teaspoon black pepper
2 tablespoons fresh ginger
2 tablespoons garlic 1 inch thick
2 each onion
1 tablespoon paprika
1/2 cup oil
1 cup chicken stock as needed
2 stalks fresh lemongrass
1. Marinate sparerib pieces with soy and black pepper.
2. Make onion-ginger-garlic paste.
3. Fry paste, then drained pork.
4. Add paprika, stock, marinade, lemongrass. Simmer very slowly until oil comes out.
5. Balance flavors.