Indian

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Indian Recipies

Stolen from the internet and from my Mom

5/20/2012

Rewa

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Contents

1. Lassi ................................................................................................................................................. 2

2. Naan ................................................................................................................................................ 3

3. Paneer ............................................................................................................................................. 5

4. Garam Masala ................................................................................................................................. 9

5. Shahi Paneer ................................................................................................................................. 10

6. Egg Curry (Guddu pulusu) ............................................................................................................. 12

7. Malai Kofta .................................................................................................................................... 13

8. Jeera Rice (cumin rice) .................................................................................................................. 16

9. Curd Rice ....................................................................................................................................... 17

10. Raita .......................................................................................................................................... 17

11. Daal (Lentil Stew) ...................................................................................................................... 18

12. Kheer (vermicelli pudding) ........................................................................................................ 21

1. LassiThe 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 ofsalts high speed till frothy and smooth.

Add ice laterSalty Lassi

Mix 1 tsp cumin seeds, 1 cup plain yogurt, 1 cup water, add salt to tasteand 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 tomake a smoothie) and add it to the blender along with the ingredients

of the sweet lassi and blend it till smooth and frothy.

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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 thenpunch 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 kneadit 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 madecumin, 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.

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Let it cook for about 30 secs or until you see bubbles on it.Now cook theother 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 tastethem you'll know what a peaceful life means!

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3. PaneerIngredients:

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

ofpaneer.

Process:

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

Add lemon juice OR citric Acid 5 ml (one teaspoon) at a time and keepstirring the milk after each addition, until the milk separates; the solid

curds will separate from the green watery whey.

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Allow the curds and whey to cool for a half hour (or until still warm, but ata 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 ofpaneer, 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 thecurds. The more you squeeze, the firmer the resulting paneer.

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

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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 ofcheese in chilled water for 2-3 hours. This is optional, asthe intention is to improve appearance and texture.

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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 nothappen 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

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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 youhavent 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 leavesProcess:

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 t