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GLOSSARY OF INDIA FOODS:

Asafoetida – is a dried brownish colored resin with a . It is available in lump form as well as in grainy powdered form. It is stored in a strong airtight container so as to prevent the smell dispersing into other ingredients and it is a common practice to put few lumps of it in each bottle containing powdered spices like chilies, turmeric powder, cumin seeds, powdered coriander etc. to keep them safe from insects. It is a good remedy for a stomach ache just mix it with a pinch of salt & gulp it with water.

Chaat Masala – spice blend – see “Spice Blends of India” within

Chapati – flat bread

Curd – is yogurts

Curry patta leaf – is bay leaf

Gram – gramflour - is the flour made from dried chickpeas (garbanzo beans)

Garam masala – is an Indian curry mixture which may include cumin, fennel, coriander, cardamom, cinnamon, saffron, pepper, chilies and caraway. This mixture apparently varies among cooks.

Ghee – made from butter – see recipe

Jaggery – is molasses

Jeera – cumin seeds

Kadhai – is a wide concave utensil usually made of copper or brass and used for frying in fat/oil.

Kaju – cashew nuts

Kashmiri chili powder – is special (not the regular kind used in Mexican cookery)

Keema – is minced lamb, either raw or cooked.

Khajoor - dates

Kishmish – raisins (dried fruit)

Masala Kulchas -

Moong sprouts – bean sprouts like those used in Chinese cookery

Moong dal – is yellow lentils

Naan – is a flat bread

Paneer – is cottage cheese

Puri – is a flat bread

Raita – is yogurt whisked and garnished with vegetables or Boondi (small gramflour dumplings)

Rajma – is kidney beans.

Rice flour – is Rice flour (Hindi Name is Chawal Ka Atta) It is made by grinding rice grains to a fine powder. It is used to make batters, doughs, to make crepes, pancakes and breads. It is also used as a thickening agent in some dishes

Roti – is another flat bread

Urad dal – is Moong dal washed -- You will find these in your nearby Indian stores

ALOO TOMATAR BHAJI
A classic preparation of potatoes, sautéed with onions, tomatoes & green chilies

3 medium sized potatoes, boiled and cubed
2 medium tomatoes, cut into medium sized cubes
1 tsp. jeera (cumin seeds)
1/2 tsp. cumin powder
1 tsp. ginger, finely minced
1/2 tsp. turmeric
3-4 green chilies, split
1 tsp. chili powder
2 onions sliced
2 tsp. of coriander leaves, chopped
2 tbsp. oil or ghee (clarified butter)

Heat the oil and add the cumin seeds and onions. Fry till the onions turn translucent. Now add the green chilies and keep frying till the chilies turn color.

Now add the remaining spices and fry for a minute. Add the tomatoes, potatoes and salt and fry for 5-6 minutes. Add one cup of water and cook on a low flame, covered for 10 minutes.
Serve hot with chopped coriander (cilantro) leaves. Goes very well with puris.

BADAMI CHICKEN
Chicken cooked in a rich gravy of Badam

1 whole chicken, cut into small pieces
1 cup yogurt
6 onions, chopped
1 inch ginger
10 cloves of garlic
6 cloves
2 inch cinnamon stick
10 almonds
4 cardamom pods
10 cashew nuts
1 cup coconut milk
½ cup oil
1 tsp. turmeric powder
Cilantro for garnishing
Salt and chili powder to taste

Serve with Naan or Parathas.

Make a paste of the ginger, garlic, cloves, cinnamon, cardamoms, cashews and almonds.

Heat oil in a big vessel, add the chopped onions and fry until they turn golden. Then add the ground masala and fry very well While frying this paste, add 3-4 tbsp. of water-You will notice that oil floats on top. Now add yogurt and the chicken. Season it well with salt, turmeric, and chili powder. Cook for 10 minutes. Add coconut milk, cook until done Garnish with coriander leaves.

BASIC PREPARATIONS FOR INDIA FOODS

KHOYA/MAWA
Khoya or mawa is a dairy product. Khoya is used in making many sweets dishes and gravy vegetables. Khoya can be made at home, though the method is a little tedious.

It is prepared by Boiling milk in a thick, broad vessel, stirring often, until a thick residue is left .Use of a non-stick pan is ideal, although occasional stirring is necessary. One can put a few drops of lemon juice in the boiling milk to hasten the process.

Method: 1
Solid and molded khoya: It is made out of full cream milk. The milk is boiled in a large pan on a high flame, and stirred occasionally. The flame is reduced when the milk thickens. When the mixture is in a semi-solid stage it is removed from the fire and set into moulds. A liter of milk will yield 200 gm of khoya. This khoya is used in burfies and laddus.

Method: 2
Sticky Khoya:This is made with low fat milk. The process of making it is the same as for the solid khoya but it is removed from the fire slightly earlier. It is loose and sticky in consistency with a higher moisture content. It is suitable for making gulab-jamuns and gajar ka halwa.

Method: 3
Granulated khoya: This khoya is made out of full cream milk. The difference is that khoya is curdled slightly by adding little cream of tartar in powder form.
The milk curdles slightly, hence the khoya is soft textured. Care should be taken not to spoil the texture while stirring. The water content is more than Solid Khoya but less than the Method 2 khoya. This type is used in making kalakand and laddu.

Method: 4
Khoya from Ricotta cheese : It turns out very well and you can make very good Khoya burfi from it also. Buy Ricotta cheese from the market and pan fry it stirring continuously on medium heat till it loses all the water content and becomes dry, dark yellowish in color. Initially the cheese color will be creamish. This khoya can be used for all dishes which mention Indian Khoya.

CURD/YOGURT

1 liter Milk
1/2 tsp curd (yogurt)


Milk should be boiled and cooled to 90 degrees F. (You can test this by dipping your finger in it. It should be slightly warm.)

In a bowl add curd and milk, stirring well. Place it in a warm & cozy place for overnight or for 6-7 hours. When it is done refrigerate it for 1-2 hours for better results. Advice In winter - Set the curd in a ceramic container and place it on the voltage stabilizer of your refrigerator.

SUGAR SYRUP

21/2 cups water
2 tbsp milk
4 cups sugar

Dissolve sugar in water and bring it to boil in a pan. Now lower the heat to moderate. Add milk to the boiling syrup so that the scum comes to the top of the syrup. Remove the scum with a spoon.

Pick up a drop of the liquid on your index finger and the thumb; try releasing instantly. Repeat 2 or 3 times. When an elastic string forms between your finger and the thumb then the syrup is ready to use. Continue to boil for two, three or four strings.

Butter/Ghee

cream of milk (malai)
1/4 tsp. curd
chilled water or ice cubes

In a covered bowl collect and store the cream of milk (malai) in a refrigerator for 3 days so that you have enough quantity to use. Now add curd to the collected cream and mix well. Set-aside in a warm dark place for overnight or till it sets.

Using a hand whipper or an electric whipper whip it till butter separates from liquid. Now add 2-3 cups of chilled water and whip again. The butter will form lumps. Collect the lump in hand and form a ball and pour out the water (this is buttermilk).

Collect the butter lump in a separate container and wash 2-3 times more with chilled water. Drain out the water. Now butter is ready to use.

Preparing Ghee from the above made butter

Melt the butter in a saucepan over a moderate heat and bring to boil, stirring.
Leave the butter to simmer gently for 30 minutes. Remove the pan from the heat and skim the scum from the top. Allow the ghee to cool for about two hours. Sieve the ghee using a muslin cloth and transfer to a large jar.

SPROUTS

1 cup Sabut Moong (mung beans)

Wash the moong and soak in water for 5-6 hours or overnight. Drain water thoroughly (do not rub) and wait for 5 minutes. Keep in a jar and cover it with a piece of cloth (preferably muslin cloth) for 5-6 hours. Place in a refrigerator overnight.

Next day wash and drain and again keep it for 5-6 hours as earlier. Again place in a refrigerator overnight. By morning long sprouts are ready. Sprinkle little water on the sprouted beans and store it in the refrigerator until required. It will take at least 2 days for the Moong to get sprouted.

DOUGH MAKING

2 cups whole wheat flour (atta) or as per consumption.
water to knead
a pinch of salt
1tbsp oil (optional)

Mix all the ingredients except water. Add a little water at a time and make soft dough. Pat and knead well for several times. The Dough should be neither too thick nor too loose. Keep it for 20-30 minutes before using and cover it with wet muslin cloth.

SIMPLE DAL

1 cup Moong dal
2 cups water
1 onion
1 1/2 tbsp. ghee
1/2 tsp. salt.

Wash the dal in water. Drain and add fresh water. Add salt and cook till it reaches boiling-point. Boil for 15 minutes, lower the heat and simmer for 1 hour.
Slice the onion and fry in the ghee. Add to the dal, stir and serve.

SIMPLE RICE

1 cup rice
2 cups water
1-2 tbsp. oil or ghee
1/4 tsp. salt.

Wash the rice twice in fresh water. Leave to soak for 5 minutes, then drain.
Warm the oil/ghee in a saucepan, add rice and fry, stirring frequently, for 5 minutes. Add the water and salt, stir and cook till 3/4 of the water has dried.
Reduce the heat and place the saucepan on a Tavaa ( Griddle) and cook till all the water has dried and rice is tender.

TAMARIND JUICE/PULP

Lemon-sized tamarind
1 cup warm water

Soak the tamarind in warm water for about half an hour. Squeeze and extract the maximum juice from the pulp. Keep adding water, if you need juice. Remove the Pulp and use in the desired recipe.

COCONUT MILK

4 tbsp. grated coconut
1 cup hot water

Blend the grated coconut with 1 cup warm water in a mixer or blender for a minute. Strain and squeeze out the milk.

TAMARIND PULP

2 oz. tamarind

Soak tamarind in 10 tsp. of lukewarm water for 30 minutes and then force through a strainer and discard the residue. Makes appx. 3 oz of tamarind pulp.

GARLIC PASTE

1 cup garlic
3 tbsp. of water

Peel, Wash & roughly chop Garlic. Put the chopped garlic in the blender, add water & make a fine paste. Remove and refrigerate. Makes appx. 7 1/2 oz of garlic paste.

CASHEWNUT PASTE

1 cup broken cashew nuts
7 tbsp. of water

Soak cashew nuts in water for 30 minutes and then drain. Put the drained cashew nuts in the blender, add water & make a fine paste. Remove and refrigerate. Makes appx. 9 oz of cashew nut paste.

COCONUT PASTE

1 1/4 cup Coconut
5 tbsp. of water or coconut water

Remove the brown skin & grate.

Put the grated coconut in the blender, add water & make a fine paste. Remove & refrigerate. Makes appx. 5 1/2 oz of Coconut paste.

POPPY SEED PASTE

1 cup Poppy seeds
7 tbsp. of water

Soak Poppy seeds in water for 30 minutes and then drain.

Put the drained poppy seeds in the blender, add water & make a fine paste. Remove & refrigerate. Makes appx. 11 oz of poppy seed paste.

BATHURA
Indian Bread with white flour

1 cup all purpose flour
1 cup yogurt
1/2 tsp. baking powder
2 tsp. oil + oil for frying

Advice If you have a tortilla maker, you may press the balls in it and then deep fry to save time. Make dough and knead well. Set aside in a warm place to rise for at least 2 hours.

When ready to serve food, make balls and shape into thick puris and deep-fry.
Serve with Chola, pickle & hot green Chutney.

BEAN SOUP
A tangy bean soup

1 cup red kidney beans
2 onions, chopped
4 tomatoes, chopped
3 garlic cloves
1/2 tsp. chili powder
1 tsp. lemon juice
1 tbsp. oil
Salt according to taste

For serving:
1 finely chopped tomatoes
1 sliced green onions
1 tsp. chopped coriander
Tabasco sauce according to taste

Soak the beans overnight. Drain thoroughly.

Heat the oil, add the onions and cook for 3 minutes. Add the tomatoes, garlic, chili powder and salt and cook again for 3 minutes. Add the beans and 6 cups of water and cook in pressure cooker. Blend in a blender. Do not strain. Add the lemon juice.

Serve hot with tomatoes, onions, coriander (cilantro leaves), and Tabasco sauce.

BREAD BOWLS
Leavened white bread formed into cups and baked in tandoor

2 packages active dry yeast
1 3/4 cups warm water
2 cups bread flour
2 cups whole wheat flour
1 egg white

Dissolve yeast in warm water. Add one cup of bread flour and one cup whole wheat flour. Mix until smooth. Keep adding flour, (alternating bread flour and whole wheat flour) and mix until very hard to mix.

Place the dough on a floured surface, and knead until dough is smooth and not sticky.

Roll into a ball. Place into a greasy bowl. Cover, and let it rise in a warm place until doubled -- 2 hours or so.

Divide into equal balls. Place on cookie sheets, and flatten them. Allow to rise for another 1 to 2 hours. If desired, brush with egg white.

Bake in a preheated 375 degree F (190 degree C) oven for 40 to 50 minutes. When done remove from oven, and let cool. Cut a circle out of the top of each loaf, and compress it to form a bowl.

BREAKFAST PLATTER
A healthy salad of fruits and sprouts tossed in spices

2 tbsp. sprouted moong (bean sprouts, used in Chinese cookery)
3 tbsp. cottage cheese
1 orange, sliced
1/2 grapefruit, sliced
1/3 cup watermelon
1/3 cup papaya
4 dried figs
1 sliced banana
8 fresh strawberries or raspberries
1/3 cup green grapes
2 tbsp. mulberries
2 sliced dates
Roasted cumin seed powder
Chili powder

Sprinkle the cumin seed powder and chili powder on the moong sprouts and cottage cheese. Arrange all the ingredients on a large plate. Serve cold.

CHICKEN BADSHAH
A very famous delectable spicy chicken dish.

1 1/2 lb. chicken (boneless / skinless breast pieces)
1 1/2 " piece ginger
10-12 cloves garlic
1/2 cup yogurt
2 onions sliced
2 tomatoes, chopped
2 tsp. chili powder
1/2 tsp. turmeric
1/2 cup grated coconut
7-8 cloves
7-8 pepper corns
1 1/2 tsp. coriander seeds
1" cinnamon
1/2 tsp. fennel seeds (saunf)
7-10 cashew nuts
15-20 almonds
2-3 tbsp. ghee (butter) or oil
Cilantro for garnishing
Salt according to taste

Serve with hot fried rice or with naan.


Blend ginger, garlic and yogurt to a fine paste. Heat Ghee(clarified butter) or oil in a skillet and fry the onions until golden brown. Add the yogurt paste to the onions and fry till brown. Add chili powder and turmeric. Fry, for 2 more minutes.
Add the tomatoes and fry for another 4-5 minutes. Add chicken and salt. Cook under low flame for 40-45 minutes or till the chicken is cooked by covering the pan.

While the chicken is being cooked, blend coconut, cloves, pepper, coriander, cinnamon, fennel and nuts to a fine paste.

Add the above paste to the cooked chicken and bring to a boil. Garnish with fresh cilantro.

CHICKEN JEERA MALAI
Fried chicken seasoned with spices

1 ¾ lbs chicken pieces
¾ cup maida
2 onions sliced
2 pieces ginger
1 1/2 cup curd
1 1/2 tsp. garam masala ***
1 tbsp. chili powder
1 tbsp. lemon juice
1 1/2 tsp. black pepper
4 tbsp. butter
4 cloves garlic
1 tbsp. cumin seeds
1/2 cup cream
1 tbsp. coriander leaves
Salt to taste

Rub lemon juice on the chicken pieces and set aside for half an hour.

Pat dry the chicken pieces, in a paper bag mix the maida (all purpose flour, plain flour), salt, and pepper.

Coat chicken pieces with this maida (all purpose flour, plain flour), by putting chicken pieces in the paper bag and shaking it.

Fry these pieces in butter till evenly brown. Remove these pieces onto a newspaper or paper towel.

In the same pan add cumin seeds, ginger, crushed garlic and one tsp. salt, cook for 3 minutes.

Add curd and cream, add chicken pieces and cook on low heat till the chicken is tender. Sprinkle chili powder and coriander leaves on top.

*** Garam masala – is an Indian curry mixture which may include cumin, fennel, coriander, cardamom, cinnamon, saffron, pepper, chilies and caraway. This mixture apparently varies among cooks.

CHICKEN SALAD
Tangy and spicy Chicken salad

1 ½ lbs chicken (boneless)
½ lb pineapple
½ lb mayonnaise sauce
2 oz cream
½ lb honey
1 ½ oz lemon juice
1 tsp salt
1 tsp mustard paste
¼ tsp white pepper powder
4 leaves of lettuce to make a bed

Boil the chicken and cut into pieces. Cut the slices of pineapple and mix with mayonnaise sauce. Add lemon, honey and cream, mustard paste and seasoning according to taste.

Arrange lettuce as a bed in the salad bowl. Mix all the ingredients and decorate. Serve chilled.

CHICKEN SUKKHA
Dry Chicken

1 ½ lbs chicken, cut into small pieces
1 onion, chopped finely
2-3 curry leaves
2tbsp. Juice of tamarind
3 tbsp. Oil
Salt according to taste

Powder the dry ingredients:
6 kashmiri chilies
1 tsp. coriander seeds
1/2 tsp. methi (fenugreek seeds) seeds
1 tsp. cumin seeds
1/2 tsp. mustard seeds
1 onion
4 garlic cloves
1 small piece ginger

Blend to a coarse paste:
4 tbsp. coconut, shredded
1/2 tsp. methi (fenugreek seeds) seeds
1/2 tsp. cumin seeds
1 tsp. turmeric powder
3 garlic cloves

Heat 2 tablespoons of the oil in a pan and fry the powdered masala (spice mixture) for about 3 minutes. Add the chicken pieces and fry on a high heat, stirring continuously.

Add about 1 cup of water and salt. Mix well and cook on a low flame till the chicken is completely done and coated with the masala.

There should be no gravy left at this stage. Add tamarind juice to the chicken and the blended paste. Mix well and cook the chicken and masala on a high heat for about 5 minutes. Now turn to a lower heat and simmer until all the moisture in the gravy is lost.

In a separate pan, heat 1 tablespoon of Ghee(clarified butter) and add the chopped onion and curry leaves. When the onions brown, add them to the chicken. Mix well. Serve hot decorated with coriander leaves (cilantro).

COCKTAIL CHICKEN
A spicy chicken preparation

1 lb. boneless chicken (cut into small cubes)
2 tbsp. garlic paste
1 tbsp. ginger paste
1/2 bunch of coriander (cilantro)
6 small green chili paste
2 tbsp. soy sauce
2 tbsp. oil
1 tbsp. lemon Juice
Salt According to taste

For Garnishing:
1 tsp. sliced ginger
1 tsp. coriander leaves (cilantro)

Mix the small pieces of chicken with lemon and salt. Marinate the chicken for about 10 to 15 minutes. Heat oil in a pan; add the marinated chicken and fry for few seconds. Then add garlic paste, ginger paste, coriander and green chili paste and mix all together.

After few minutes add the soy sauce and let the chicken cook till tender.

When chicken is cooked garnish with ginger and coriander leaves, and serve with drinks.

DAL BATI
Puffed dough dumplings with lentil curry

Ingredients For Dal:
2 cups Chana (bengal gram dal) Dal mixed with 3/4 cup whole black gram
(urad)soaked in water overnight with a pinch of soda bicarb (baking soda)
3 onions, chopped finely
2 tomatoes, chopped finely
2 tsp. garam masala powder (see glossary)
2 tsp. chili powder
1 tsp. turmeric powder
1 tbsp. ginger-garlic paste
2 green chilies, slit lengthwise
2 tbsp. cream
4 tbsp. ghee
1 cup coriander leaves, chopped finely (cilantro leaves)
Oil
Salt according to taste

For Bati (dumplings):
5 cups whole wheat flour, sieved
1 cup ghee (clarified butter), melted
2 tbsp. curd
Salt to taste

For Dal:
Pressure cook Chana dal and black gram till soft. Keep it Aside.

Heat 4 tbsp. oil. Add onions. Brown them. Add ginger-garlic paste and tomatoes. Fry. Now add all the masalas and salt to the dal and simmer till well blended. The gravy should be thick. Pour over cream and Ghee(clarified butter).

For Bati (dumplings):
Knead a soft dough with flour, Ghee(clarified butter), curd, salt and just enough water. Roll into lemon-sized balls. Cover and keep for one hour.

Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot. Garnish the dal with coriander leaves and slit green chilies.
Advice: Dip hot dumplings in the dal while eating.

EGGS and KEEMA
An easy dish made of keema (minced lamb) and eggs in a thick masala gravy.

6-8 eggs
1 lb. keema (minced lamb)
2 onions, chopped
3 garlic cloves
1 inch ginger
1 tomato, chopped
1 tsp. chili powder
1 tsp. coriander powder
1 tsp. turmeric
2 tbsp. ghee (clarified butter) (or butter)
Salt according to taste

Cut the ginger and garlic into small pieces.

Heat Ghee(clarified butter) in a pan, fry chopped onions, ginger-garlic until they get to a golden color. To this, add keema (minced lamb), turmeric, coriander powder, chili powder, salt and cook until the water disappears.

Then add tomatoes. Break the eggs and add to the keema. See that the eggs form a layer above the keema. Cook until the egg is well-cooked, and serve with rotis.

FRUIT RAITA
A fruity delight

2 cups curd (yogurt)
3 bananas
1 small pineapple
2 apples
1 ripe mango
1 cup pomegranate seeds
chopped coriander leaves (cilantro)
sugar, salt, and black pepper according to taste

Stir the curd with hand mixer, and mix salt, sugar, and curd is thick add little milk or water. Cut all fruits in small cubes and add to the curd. Garnish with chopped coriander (cilantro leaves) and pomegranate.

GHEE FROM BUTTER

Ghee is great - buttery and lasts without refrigeration. You can get it from your nearby Indian store if you don't want to make it. There is even organic Ghee. But here's the recipe...

Place 1 Lb of unsalted butter in a heavy bottomed sauce pan over low heat. Allow to melt completely then raise heat to medium. When butter begins to boil and starts foaming, stir once and reduce to a very low heat, simmer uncovered and undisturbed for 45 minutes. The butter cooked this way prevents it from developing mold.

The butter is done when the moisture has cooked out and the milk solids at the bottom of the pan have turned a light golden brown and transparent butter floats.

Remove from heat, let cool, pour through a strainer into a jar. Store at room temperature or cooler. Once cold it will solidify.

This recipe makes about 1+1/2 cups, and may be kept at room temperature for several months, or almost indefinitely refrigerated. It will congeal if refrigerated, and so must be warmed before using if liquid ghee is called for.

Note: In India clarified butter is called Ghee. It has been prepared this way for thousands of years. Ghee that is older than ten years is considered a medicinal food.

HONEY LEMON CHICKEN
Marinated Chicken breasts in Honey & ginger.

1 ½ lbs chicken breasts
2 tbsp. honey
Juice of 3 lemons and rind of 1 lemon
5 garlic cloves crushed
1 tsp. crushed ginger
1 tsp. red chili powder
Salt and pepper according to taste
3 tbsp. oil

Lightly prick the chicken breasts with a fork.

Mix the remaining ingredients together and cook over medium heat for about 10 minutes. Marinate the chicken in this mixture, covered in the fridge, for 6-8 hours or overnight.

Grill for about 15 minutes or until cooked through, brushing frequently with marinade and turning twice. Advice Do not overcook. Serve with Green mint chutney or chili sauce.

HYDERABADI BIRYANI
A Nawabi Cuisine

For marination:
1 lb chicken, cut into medium size pieces
20 mint leaves
1 cup curd
1 small grated onion
1 tbsp. ginger paste
1 tbsp. garlic paste
2 tbsp. green chili paste
1/4 tsp. turmeric powder
1/4 tsp. cinnamon powder
1/4 tsp. cardamom powder
1/4 tsp. clove powder

dry grinding:
5 black pepper
1/4 tsp. aniseed
a pinch of saffron
small nutmeg piece
1 tsp. poppy seeds

for rice:
3 cups basmati rice
2 tsp. oil
salt according to taste
1 cinnamon
2 cardamom
1 1/2 cup coconut milk
3 1/2 cups water
10 cashew nuts
2 bay leaves
1/2 cup onion, finely chopped
1 tbsp. chopped green chilies

In a bowl mix all marinated ingredients and keep it aside for 1 hour.

Then in a pan add some butter and add the marinated chicken along with it’s juices & spices and cook until all the liquid evaporates. Remove and keep aside when done.

Wash the rice, and drain any excess water and keep aside.

In a pan heat oil and add cashew nuts, bay leaves, cinnamon and cardamom.
When cashew nuts turn light brown add chopped onion and green chili and cook until onion turns golden in color. Now add rice and cook for 5 more minutes on medium heat.

Next add dry powders and chicken and again cook for a minute then add coconut milk and water. Stir well. Taste the rice liquid for salt and other spices if needed add required amount , then cover and cook on high heat until the rice begins bubbling up for the first time. Reduce heat and cook on medium flame until the rice is cooked. Stir periodically and keep it covered so that aroma does not escape. Serve hot, with raita (see glossary).


JEERA RICE
Rice flavored with cumin seeds

5 cups cooked rice
1 onion, finely sliced
1/2 tsp. cumin seeds
3/4 tsp. cumin powder
4 tsp. ghee (clarified butter) or oil
salt according to taste

Heat oil in a pan and add cumin seeds. When they splutter, add the sliced onion and fry till the onions become transparent. Then add cumin powder and cook for a minute. Finally, add the cooked rice and salt & mix well. Cook for couple of minutes on medium heat and serve. Goes well with any curry .

KADHAI CHICKEN
Chicken cooked in a traditional Kadhai. (Fried chicken, India style.)

1 ½ lbs sliced chicken
3 small sliced onions
6-7 medium tomatoes
2 garlic paste
2 tbsp. ginger, finely chopped
2 tbsp. coriander leaves
1 tsp. pounded dry red chilies
4 chopped green chilies
1 tsp. red chili powder
1 tsp. pounded whole coriander
1 tsp. garam masala powder
1 tsp. coriander powder
1 tsp. whole garam masala
2 tbsp. oil
salt according to taste

In a Kadhai, pour the oil, add Whole Garam Masala, garlic, and pounded whole coriander powder and red chilies. Add onions and cook until onions are golden brown.

Put in tomatoes, ginger, coriander powder and red chili powder. Add some water. Cover and let it cook. Once the gravy is reduced put in the chicken pieces, salt and coriander leaves. Mix well, sprinkle on the Garam Masala Powder. Cover and cook for 8-10 minutes on low flame. Serve hot.

KEEMA MATTAR
Mutton cooked without water in onions & ungrinded spices

½ lb minced lamb
1/2 cup frozen peas
1 chopped onion
1 chopped tomato
1/4 tsp. ginger powder
1/2 tsp. turmeric
6-8 cloves crushed garlic
1 black cardamom
1/2 tsp. garam masala (see glossary)
4 cloves
4 tbs. oil
2 green chilies
salt and chili powder according to taste

Heat Oil and fry onions. When onions turn gold, add garlic, cardamom, cloves and green chilies. When garlic reaches the point of fragrance, mix tomatoes, ginger, turmeric, salt and chili powder.

Fry for couple of minutes and then add minced meat and frozen peas. Mix well and cook on medium heat, stirring occasionally. Cook till absolutely tender. Keep it moist. (Too much browning of meat will make it dry and hard to swallow. Add a little water, if necessary.) Sprinkle with garam masala and coriander leaves.

KHEEMA PARATHA
A delicious preparation of wheat flour and minced mutton

For the dough :

3 cups of wheat flour
2 tbsp. ghee
1/2 tsp. salt

For filling:

½ lb of minced mutton
1 small onion finely chopped
1 tsp. each of grated ginger and garlic
2 finely chopped green chilies
1 tsp. coriander powder
1 tsp. garam masala (see glossary, within)
1/2 tsp. chili powder
A pinch of turmeric
2 tbsp. oil
A handful of chopped coriander leaves (cilantro)
Ghee (clarified butter) / Clarified butter for making the parantha
Salt according to taste

For the dough :
Mix the wheat flour with salt, water and knead to a smooth dough. Keep it aside for 10 minutes. Then make small balls from the dough and keep it aside.

For filling:
Boil the minced mutton in salted water until it is tender. Now heat the oil in a pan, add onions and fry until brown. Also add grated ginger-garlic, salt, turmeric, chili powder, coriander powder, garam masala, boiled mutton and fry till the water dries and the oil separates.

Add the chopped cilantro leaves and remove from the heat. Keep it aside.

To proceed:
Roll out each dough ball into a thin disc or a chapati and in the middle, place the filling mixture on one round chapati and cover with a another round chapati and seal the edges.

Now sprinkle a little dry flour on top, then roll the paratha to a thin round shape chapati. Take care it should not break while rolling it out.

Grease your tava or griddle with Ghee (clarified butter) and place the paratha into it, and when the base turns slightly golden color, apply Ghee (clarified butter) on the top and turn the paratha on the other side.

Fry these parathas on both sides, pressing gently and keep turning the paratha until it turns golden brown. Serve hot. Serve with Curd

LASOONI MURGH
Garlic flavored spicy Chicken

1 ½ lbs boneless chicken, cut into small pieces
½ lb Curd
1 pod garlic, grounded to a paste
Juice of 1 lemon
1/2 tbsp. garam masala *** see glossary, within
2 tsp. white pepper powder
A few strands saffron
1 tsp. Cumin seeds
Salt according to taste
Oil for cooking
1 cut grated cheese
4 tbsp. fresh cream

Beat curd. Add garlic paste, lemon juice, salt, garam masala, pepper powder and saffron to it. Marinate the chicken pieces in this mixture for one or two hours.

Heat three tsp. of oil in a pan. Add the cumin seeds and allow it to sputter and now add the marinated chicken. Fry well. Cover and cook on a low heat till done. Add fresh cream.

Garnish with coriander leaves and grated cheese. Serve hot with rotis or naans.

LEMON RICE
Tangy lemony rice

1 cup rice
1 cup mixed vegetables
1 lemon
2 tbsp. oil
1 tsp. mustard seed
1 tsp. urad (moong dal washed) daal
1 tsp. chana (bengal gram dal) dal
cashews handful
raisins handful
a pinch of turmeric

Cook rice. Heat oil and add all other ingredients except for the lemon and cook until done. Now mix the cooked rice and other cooked material in a pan and add the juice to the rice. Serve hot.

MACCHI KA SALAN
Fish cooked in coconut and tamarind gravy

1 lb fish, cut into slices
2 cup of coconut milk
2 green chilies, chopped
1 medium onions, sliced
2 curry patta leaves (bay leaves)
1 tsp. of tamarind juice
4 tbsp. oil
salt according to taste

ground paste of :
1 tbsp. of grated coconut
2 tsp. of sesame seeds
2 tsp. coriander seeds
1 tsp. mustard seeds
1 tsp. cumin seeds
2 tsp. khus khus (poppy seeds)
1/2 tsp. turmeric powder
2 tsp. chili powder

1 onion
2 cloves of garlic

Heat oil and add curry patta (bay leaf), green chilies and the sliced onion and fry till crisp. Put in the masala paste and fry until the oil separates.

Now add the fish pieces and fry a little. Pour in the coconut milk and add salt according to taste. Gently simmer till nearly done. Lastly add the tamarind water and again simmer a little. Serve hot. Serve with Masala Kulchas

MASALA DAL
A tasty combination of four dals.

1/2 cup moong (yellow dal) dal
1/2 cup masoor (split red lentils) dal
1/2 cup black gram dal
1/2 cup toovar (yellow lentil/ pulse) dal
3 onions, grated
2 tomatoes, chopped
1 tsp. Coriander powder,
1 tsp. Garam masala
3 tbsp. ghee (clarified butter) or oil
Salt and red chili according to taste

For garnishing:
Chopped coriander (cilantro leaves)

Wash all the dals together. Add 4 cups of water and cook until done in a pressure cooker.

Heat the oil and fry the onions until light pink in color. Add the tomatoes and cook again for 5 minutes. Add the cooked dals, coriander powder, garam masala , red chilies and salt. Cook for 10 minutes.

Garnish with coriander. Serve hot.

MASALA PURIS
Deep Fried Bread of flour

For the dough :
1 Cup Of Plain Flour (Atta)
1 Tbsp. Oil
2 Tsp. Oregano (Ajwan) Seeds
1/4 Cup Coriander Leaves
1 Tbsp. Red Chili Powder
Salt according to Taste
Water For Kneading
Oil For Deep Frying

Mix all ingredients thoroughly , except oil for deep frying. Add water little by little and make a soft dough. Cover and keep for 10 min.

Divide into small portions & make it like a puri. Heat oil in a frying pan & fry puri one by one until lightly brown. Serve with Pickle or hot green chutney. Can even be served with beaten curd.

METHI KI PURI
A tasty puri made with Fenugreek leaves.

2 cups wheat flour
1 cup fenugreek leaves (methi), finely chopped
salt according to taste
a pinch of baking powder
a pinch of turmeric powder
2 green chilies, chopped1 tsp. aniseed roasted
a pinch of asafoetida ***
oil for frying
water as required

Sift the flour and salt and mix the rest of the ingredients with 1 tsp. Ghee(clarified butter).

Make a soft dough using water and knead well until it forms a soft dough.

Divide the dough into equal balls and roll out each ball into a round puri.

Heat Ghee(clarified butter) in a frying pan and fry 1-2 puris at a time until it turns golden brown. Serve with Serve hot with raita .

Asafoedita is a dried brownish colored resin. It is available in lump form as well as a grainy powdered form. Store in a jar with a strong airtight lid so as to prevent the smell from dispersing into other ingredients.

MINT CHUTNEY
"Pudina Chutney" is a green chutney that is very cooling in the summer

1 bunch mint leaves, washed and chopped
1 small onion, chopped
3-4 cloves garlic, crushed
1 small piece ginger, sliced
4-5 green chilies, chopped
2-3 tsp. lemon juice
1 tsp. cumin seeds or powder
Salt according to taste

Usually eaten with samosas and other fried snacks.

MISSI ROTI
Bread of refined flour and spinach

½ lb maida( all purpose flour)
½ lb besan (gramflour) (flour made from dried garbanzos – chickpeas)
¼ lb spinach and cilantro leaves , cleaned and minced
4 green onions, minced
1 tbsp. pomegranate seeds
4 green chilies
salt according to taste
oil / clarified butter for making the parantha

Sift together the two flours and salt, stir in the rest of the above ingredients and add enough water to form a dough.

Divide the dough into balls and roll out each ball into a thick round Chapati. Apply Ghee(clarified butter) liberally to the uppermost side of the chapati and fold into a square.

Now cook on a tava (griddle) with Ghee(clarified butter) until light brown and serve hot. Serve with Serve with Curd or pickle.

MIXED VEGETABLE SOUP
A vitamin rich soup that is light and low in calories

1 small carrot
1 medium cauliflower
1/2 capsicum
2-3 French beans
1 small piece cabbage
1 onion
1/2 tsp. Soya sauce
1/2 tsp. each grated ginger and garlic
1/4 tsp. crushed red chili
Salt according to taste
1/2 tsp. sugar
2 tsp. cornflour (cornstarch)
1 tsp. Oil or ghee(clarified butter) or butter
2 cups water

Chop all the vegetables finely.

Heat butter in a pan. Add onion, ginger, garlic and vegetables. Stir fry the vegetables till they look bright and done. Add water and bring to boil.

Mix cornflour in 1/2 cup cold water and add to the soup, stirring simultaneously.
Bring to boil again. Add chili, sauce and sugar and boil till thick and transparent. Serve hot.

MOONG SOUP
Lentil wholesome soup

1/4 cup Moong (green lentils gram , whole)
Salt, pepper according to taste
Lime juice according to taste
1/4 tsp. cumin seeds
1 tsp. butter or ghee
2 cups water
A pinch of asafoetida (see glossary)
A pinch of turmeric powder

Pressure cook washed gram (lentils) till very soft. Keep aside 1 tbsp. boiled Moong. Blend the rest, after cooling.

In a pan, heat butter add cumin seeds. When they splutter add the asafoetida and moong soup. Add salt, turmeric, lime and pepper. Boil for 10 minutes. Add left over 1 tbsp. whole moong , boil till thick enough for soup. Serve hot.

MUGHLAI CHICKEN
A delicious chicken dish cooked in a thick gravy and garnished with potatoes & hard cooked egg

1 ½ lbs sliced Chicken pieces
4 Onions, finely chopped
A pinch of Saffron soaked in 1 tsp. Lemon juice
Oil for cooking
Salt according to taste

To be Ground:
1 small piece of Ginger
2 Cloves
1 stick of Cinnamon
5 whole red chilies
2 Cardamoms
1 tsp. Cumin seeds

For Garnish:
A handful of Tender peas
1 cup of fried potatoes
1 hard cooked egg, sliced

Cut the chicken pieces, wash, apply salt and keep aside.

Heat oil in a pan and fry the onions, then add the grounded masala and fry over low heat till the oil separates.

Then add the chicken pieces and fry for a while until the chicken is well mixed with the masala (ground spices).

Add 5 cups of hot water and let it simmer until the chicken is tender, then add the saffron - lemon juice mixture.

Simmer for a few more minutes and serve hot garnished with fried potatoes, green peas and hard boiled eggs. Serve with Serve with Naan or Kulchas

MUGHLAI POTATOES
Creamy preparation of potatoes

12 small potatoes, peeled
2/3 cup yogurt
1/4 cup Ghee
2 Grated onions
1 tsp. coriander powder
1 tsp. cumin powder
1 tsp. Chili powder
1/4 tsp. Turmeric powder
1 2/3 cup Water
1/2 cup Peas
2 tbsp. cream
1/2 tsp. Sugar
Salt according to taste

To be ground to paste :
4 Cloves
2 tsp. Poppy seeds
2 Green cardamoms
2 Green chilies
1 tsp. of ginger paste
3 cloves of Garlic

Prick the potatoes with fork and place them in a cold water bowl and allow them to soak in the water for about 10 minutes. Drain the potatoes, then mix them with the Curd/Yogurt, ground paste and salt. Allow to stand for 1 hour.

Melt the Ghee(clarified butter) in a pan and fry the grated onion in it for a few minutes. Add the coriander, cumin, chili powder and turmeric. Continue to fry for 5 minutes.

Stir in the potato mixture and water, heat to simmering point and cook, uncovered, until the potatoes are tender. This should take about 20 minutes.

Add the peas, cream and sugar, stir well and cook for a few minutes until the peas are tender, then serve hot. Serve with Naan and Kulchas

MURGH MALAI
Cheese flavored Kababs

1 lb chicken
1 tsp. each of ginger-garlic paste
1/2 tsp. chili powder
1/12 tbsp. cashew nuts
1 tbsp. khus khus (poppy seeds) seeds
1 tsp. garam masala (see glossary)
1/8 cup yogurt
2 tbsp. soil
1/8 cup cream
2 onions
6 green chilies
A pinch of red orange color
1 lemon
1 small bunch cilantro
Salt according to taste

Cut the chicken pieces and mix in salt, ginger-garlic paste, and lemon juice. Keep aside for 15 minutes.

Blend the cashew nuts and khus khus (poppy) seeds and make a paste. To this, add yogurt, chili powder, chopped green chilies, garam masala, salt, red orange color, chopped and fried onions. Apply this mixture to the chicken pieces.

Heat oil in a pan and cook masala applied chicken until done. Serve with cream and cilantro on it.

NAAN
Tandoor baked Triangle bread of refined flour

1 lb maida ( all purpose flour)
1/2 teaspoon soda/ baking powder
1/2 cup curd
1/4 spoon sugar
1 egg
1 cup milk
2 tsp. onion seeds
3 tsp. oil
salt according to taste

Sieve flour with baking powder and salt. Mix sugar, egg, milk and water. Knead it well into a soft dough. Apply a little oil and cover it with a wet cloth for two hour. It will come up very nice.

Now make equal sized balls apply a little oil and put onion seeds on top. Roll it into a round shape.

Stretch it from one side to give a triangular shape.

Now put it on a preheated Tandoor wall or cook in a preheated 450 deg. oven (250 degrees Celsius) by placing it on a greased tray.

Remove when it is crisp and golden brown on both sides. Serve hot topped with butter.

ONION AND TOMATO RAITA
Onion and Tomato mixed with creamy beaten yogurt

½ lb plain Curd (yogurt)
1 small onion
1/2 tsp. salt
1 small tomato
1/2 tsp. chaat masala (see recipe in “Spice Blends of India”)
1/2 tsp. ground black pepper
1/4 cup milk

Beat yogurt and milk till smooth Chop onion and tomatoes and add to Yogurt.
Add salt and pepper and sprinkle the chat masala over, and serve.

ONION-POTATO SOUP
A truly rich soup flavored with Onion and Potato

1 large onion
1 small spring onion
1 medium potato
1/2 piece ginger
2 cloves of garlic
1 tsp. butter
Salt and pepper according to taste
1/2 tsp. sugar

Chop the spring onion finely and keep aside. Crush both garlic and ginger. Chop the potato and onion into large pieces. Pressure cook until soft. Blend in a mixer till smooth. Sieve

In a pan, heat the butter. Add the ginger and garlic and fry till light brown. Add the chopped spring onion and stock (prepared above). Add salt, pepper and chili sauce as desired. Serve steaming hot with soup sticks.

PANEER BUTTER MASALA
Paneer cubes cooked with Capsicum and onions in a thick masala gravy

1/2 lb cubed or triangles of paneer pieces
paste of 2 onions
paste of 4 tomatoes
1 tsp. each of ginger & garlic paste
1/3 cup of milk
1 green chilies, julienned
1 tbsp. coarsely pounded cashewnuts
2 tsp.. kastoori methi (dried fenugreek leaves)
1/2 tsp. cumin powder
1 tsp. red chili powder
1/2 tsp. garam masala (see glossary)
1/2 tsp. sugar
a few drops of orange color
2 onion, cut into rings
1 medium sized capsicum sliced finely
2 tbsp. of butter
4 tbsp. of oil
salt according to taste

Heat oil in a pan and then cook the onion paste in oil till light brown in colour. Add the chili powder, cook for a few minutes and then add the milk slowly.

Now add the cashew nuts and tomato puree and cook further for a few minutes.

Then add the cumin powder, garam masala, salt, sugar and enough water and cook till the oil separates and the gravy becomes thick. Lastly add the dried fenugreek leaves (Kastoori methi) and keep aside.

In another pan, add the green chilies, capsicum, onions and sauté it in butter for a few minutes.
Add these sautéed vegetables, paneer pieces and orange color to the masala gravy. Keep for few minutes and serve hot . Serve with rice or chapati or Naan.

PARANTHA CHAPATI and PURI

Parantha : Stuffed layered Indian Bread

Folding Part : Divide the kneaded dough into equal balls. Make two small balls from the dough & roll out each small ball into 4" diameter. Now put a little oil on one rolled out ball & spread your filling generously on the greased roll and put the other one on top. Press the edges to seal and pat between the palms of both the hands to seal the filling.

Rolling Part: Take a little dry flour in a dish/plate, dust your roll out ball with some dry flour and carefully with the help of an rolling pin roll it into a big parantha say 6" in diameter.

Frying part: Put the tawa (griddle) on fire, when it gets hot, put rolled out parantha on it and let it cook on both the sides and keep trickling some ghee or oil from the sides to get crisp edges. When it is brown take it off the tawa & serve hot.

Chapati or Roti: It is the basic bread & the staple food of Indians

It is very easy. Divide the kneaded dough into equal balls. Dust each ball with some dry flour and with the help of an rolling pin roll it into a disc shaped roti say 5" in diameter.

Cooking Chapati: Put the tawa (griddle) on fire, when it gets hot, put roti on it and let it cook on both the sides. OR
you can also try this method Cook on Tawa (griddle) for half a minute and then on direct flame until puffed and cooked. Serve hot with some ghee (clarified butter) on it.

Puri: Deep fried puffed Indian bread.

Divide the kneaded dough into equal balls. Now take some oil in a small bowl, apply little oil to the ball & roll it into 4" diameter.

Frying part: Heat oil in a pan or kadahi. Fry Puris in this hot oil until golden brown in color. Serve hot.

PATIALASHAHI GOSHT
A rich delicacy of mutton cooked in a mouthwatering gravy

2 lbs mutton, washed and cut into pieces
1 cup of chopped onions
1 tsp. each of ginger -garlic paste
4-5 nos. of black cardamom
4-5 nos. of cloves
2 bay leaves
1 big stick of cinnamon
1/2 tsp. of pounded black peppercorns
1 tsp. of red chili powder
1/2 tsp. of turmeric powder
1 tbsp. of coriander powder
1 cup of chopped tomatoes
1/2 cup of cubed ginger pieces
1 tbsp. of powdered cumin seeds
1/2 cup of oil/ghee (clarified butter)
salt according to taste

Heat oil/Ghee(clarified butter) in a kadhai (pan for deep-fat frying), add mutton pieces, onions and salt, and sauté over low heat for 10-12 minutes. Then add cardamom, cloves, bay leaves, cinnamon, pepper, and stir for 1 minute. Add a little water and cover the kadhai and let it simmer, stirring occasionally. When the mutton is tender, remove the mutton pieces from the gravy and keep aside.

To the Gravy add red chilies, turmeric powder and coriander powder and stir. Increase the heat, add in the tomatoes and sauté until mashed, then add a little water, and simmer.

On a skewer adjust 1 ginger piece between 2 mutton pieces on a wooden stick and place the skewers in the gravy and simmer for 10 minutes, turning the skewers at regular intervals. Add cumin powder and stir for a minute.

To serve arrange the skewers on a flat dish, pour the gravy and garnish with coriander leaves. Serve with Serve over a bed of boiled rice.

RAJASTHANI MASALA DAL
A Rajasthani Spicy delight

1/2 cup urad (split black lentils) dal
1 cup rajma (kidney beans)
2 medium sized onions, chopped
1 cup tomato puree
3 chopped green chilies
1 tsp. each of ginger- garlic paste
1/2 tsp. turmeric powder
1/2 tsp. red chili powder
1/2 tsp. garam masala (see glossary)
8 cups of water
1/2 cup ghee (clarified butter)
salt according to taste
a handful of chopped coriander leaves (cilantro leaves)

Soak urad dal and rajmah for 6-7 hours. In a pressure cooker add both the dals along with onion, ginger, garlic, spices and water and cook till mixture is tender.

In a pan, fry tomato puree in ghee(clarified butter) and then add cooked dal, ground chili, coriander leaves and simmer till they are well mixed, stir and serve hot. Serve with Batis (dumplings). For Bati see the recipe DAL BATI in this section.

ROTI
Bread prepared from whole wheat flour - A main food for the Indians

¾ lb Whole meal flour
1 tsp. Salt
Water for kneading

Sieve flour, and salt. Add water a little at a time. Knead into a medium soft dough.

Divide into balls of equal portions. Apply some flour and roll into thin chapatis.

Cook on Tava (griddle) until puffed and cooked. Apply Ghee(clarified butter) & serve Hot.

SPICE BLENDS OF INDIA

Garam Masala

1/2 cup cumin seeds
2 tbsp. coriander seeds
4 sticks cinnamon
10-12 green cardamom pods (bruised)
4-5 black cardamom pods (bruised)
10 cloves
1/2 nutmeg broken
3-4 blades of mace
1 tbsp. black peppercorns
4 whole star anise
5 bay leaves

Roast all the ingredients lightly in a flat bottomed pan.

When the spices give off the fragrance allow to cool slightly. Grind to a powder.
Store this powder in a dry airtight container.

Sambhar Masala

1 tsp. cumin seeds
2 tbsp. coriander seeds
4 curry leaves
1/2 tsp. asafoetida seeds
1/2 tsp. fenugreek seeds
1 tsp. turmeric powder
1 tsp. mustard seeds
6 nos. red chilies
9 nos. black peppercorns
2 tbsp. grated coconut
1 tbsp. urad dal
ghee for roasting

Roast all the ingredients lightly in a flat bottomed pan. When the spices give off the fragrance allow to cool slightly. Grind to a powder, then press through a sieve. Store this Masala in a dry airtight container.

Chaat Masala

2 tbsp.cumin seeds
4 tbsp. coriander seeds
2 tsp. garam masala
1/2 tbsp. dried mint leaves
1 tsp. carom (ajwain) seeds
1 tsp. asafetida powder
1 tbsp. rock salt
1 tbsp dried mango powder
5 cloves
1 tsp. ginger powder
2-3 whole dry red chilies
1/2 tsp. citric acid
1 tbsp. black peppercorns
2 tsp. salt

Roast the coriander, cumin, ajwain seeds separately and powder them with chilies, black salt and citric acid. Mix in the remaining ingredients, cool & Grind.
Store this Masala in a dry airtight container.

Curry Powder
1 1/4 cups coriander seeds
3/4 cup Bengal gram dal
1/2 cup black gram dal
3/4 cup red chilies
2 tsp. asafetida powder
a small sizes tamarind pods
3 tsp. oil
salt according to taste

Roast dry the coriander seeds, Bengal gram dal and black gram dal.

Fry the red chilies in 3 tsp. of oil. Mix all the ingredients together and powder them. Store the powder in an airtight container and use when required.

Tandoori Masala

1 tsp. garlic powder
1 tsp. ground ginger
1 tsp. cloves powder
½ tsp. grated nutmeg
1 tsp. mace powder
11/2 tbsp. cumin powder
2tbsp. ground coriander
1 tsp. fenugreek powder
1 tsp. ground cinnamon
1 tsp. freshly ground black pepper
1 tsp. ground brown cardamom seeds
2 tsp. red food coloring.

Mix all the above ingredients, without roasting them first, push through a fine sieve.

Now roast them and when the spices give off the fragrance allow to cool slightly. Grind to a powder. Store this powder in a dry airtight container.

Rasam Powder

½ tsp Cumin seeds
4 tsp Coriander seeds
1tsp Fenugreek seeds
1tsp mustard seeds
6 Dried red chilies
Few curry leaves
1/4 cup Bengal gram dal
1tbsp black peppercorns
1tbsp turmeric powder

Roast and dry all the ingredients separately except the turmeric powder.

Mix all the ingredients, powder them adding the turmeric powder.

Store this powder in a dry airtight container.

TAMARIND CHUTNEY
Sweet and sour chutney.

1/2 cup tamarind (imli)
2 tbsp. jaggery (gur) (molasses)
2 tsp. chili powder
1 tsp. roasted cumin seed powder (jeera)
1/4 tsp. coriander seeds, crushed
Salt according to taste

Soak the tamarind in 3/4 cup of warm water for 30 minutes. Squeeze out the pulp from the tamarind mixture.

Add the jaggery, chili powder, cumin powder, coriander seeds and salt and mix well. Add water if needed. Strain the mixture until it becomes thick.

TOMATO CHICKEN
Boneless chicken cooked with crushed almonds, curd and a blend of herbs and spices

1 lb chicken cut into medium sized pieces

For marinade:
1 tsp. red chili powder
1 tsp. cumin powder
1 tsp. turmeric powder
5 onions sliced finely
2-3 tbsp. curd
1 1/2 tsp. red-chili powder
2 -3 tsp. coriander powder
1 tsp. cumin powder
2 tbsp. coconut, made into a fine paste
3 tomatoes, pureed
2 cloves
1 cinnamon stick
2 cardamom pods
2 tbsp. cashew nuts, ground to paste
A bunch of coriander leaves, chopped
3 tbsp. cooking oil or ghee (clarified butter)
Oil for deep frying

Marinate the chicken with cumin powder, chili powder, and turmeric powder and bake it in the oven or shallow fry till well done. Drain and set aside.

Cook the sliced onions in oil till they are properly browned. Set aside.

Add the curd and blend the mixture with the cinnamon, cloves, and cardamom
Pods until smooth. Set aside.

Heat some oil in a pan and fry the above masala along with the browned onion till the oil begins to separate. Now add the dry powders and cook for 1 minute. Add the pureed tomato and the chicken pieces. Add some water and simmer until the chicken is cooked. Add the cashew nuts and coconut paste and bring to a boil.

Garnish with the chopped coriander leaves. Eat when hot with rice or roti.