Indian Evening Pictures

 

Indian Desserts

The changes I made to these recipes are in brackets and were made mainly based on the reviews I read.

Kulfi

Cardamom flavored frozen dessert made with condensed and evaporated milk, white bread and whipped topping.

1 ¼ cups evaporated milk

1 ¼ cups sweetened condensed milk (1 tin)

1 tub container frozen whipped topping, thawed (I used half of this)

4 slices white bread, torn into pieces (I used 2 and cut off the crust)

½ tsp ground cardamom (I used ¼ tsp cardamom and ¼ tsp cinnamon)

Combine the above ingredients in a blender and blend until smooth.

Pour mixture into a 9x13 in baking dish or two plastic ice cube trays, sprinkle with finely crushed pistachio nuts and freeze for 8 hours or overnight.

Kheer

This is a very flavorful Indian rice pudding made with coconut milk, raisins and nuts.  Traditional Kheer is much soupier than western rice pudding and served cold but is also nice served warm.

2 cups coconut milk (I used a good quality one but light-low fat)

2 cups milk (2 % or whole)

3 Tbsp white sugar (I used ½ white sugar and ½ sucanut (evaporated cane sugar juice))

½ cup Basmati rice

¼ raisins

½ tsp ground cardamom (I used ¼ tsp cardamom and ¼ tsp cinnamon)

½ tsp rose water, optional (I used 3 drops)

¼ cup sliced almonds (I toasted them)

¼ cup chopped pistachio nuts (I toasted them)

Bring the coconut milk, milk and sugar to a boil in a large saucepan.  Add basmati rice and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.

Stir in the raisins, cardamom and rose water, and cook for a few more minutes.  Ladle into serving bowls, and garnish with almonds and pistachios.

Indian Appetizers and Soup

SOUP

Saute:

1 onion
2-3 cloves of garlic
1 jalapeno pepper
1 piece of fresh ginger
Add salt, cumin and coriander powder to taste.
Add:
2 Tbl. tomato paste
1 water (use the amount from bean tin)
Bring to a boil.  Let boil for 5 to 10 min.
Add:
Black beans  (19oz. tin)
Bring to boil. 
When serving add a spoon full of sour cream. 

Main Course Recipes

ALOO GOBI
3 tbsp oil and 1/2 tsp black mustard seeds
-- heat, cover until seeds pop
1/2 onion finely chooped AND 200g (7pz) potatoes cut into cubes
-- add & fry until light browned
1/4 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, 1 1/2 garam masala
-- add and fry for a couple of seconds
4 ripe tomatoes, chopped
-- add and stir
1 large cauliflower cut into florets, 3/4 in ginger, 1/2 cup water, 1 tsp sugar, season with salt
-- bring to boil, simmer 15 minutes or until sauce thickens.

AVIAL
2 cups water, boil
Add 1/2 tsp turmeric and 7 oz carrot batons, simmer 5 minutes
Add 7 oz sweet potato batons and 7 oz green beans, simmer 5 minutes
Blend into water: 1 3/4 oz coconut, 2" piece ginger, 3 green chilis (chopped)
Add to vegetables with 1 1/2 tsp ground cumin and some salt, simmer 2 minutes
Add 1 2/3 cup thick yoghurt and heat through
Heat tbsp oil, add 10 curry leaves to crisp
Pour oil and leaves over vegetables

PULAO
Wash 1 1/2 cup basmati rice under cold water, soak 30 minutes
Dry roast 1 tsp cumin seed over low heat
Fry 2 tbsp chopped almonds, 2 tbsp sultana raisins. Brown, remove from pan.
Fry 2 onions, finely sliced, in pan until dark golden brown. Remove from pan.
Add:
  Rice
  Roast cumin
  1 tbsp ginger juice
  2 cinnamon sticks
  15 saffron thread in 1 tbsp warm milk
  5 cardamon pods
  salt
  1 tsp sugar
  Fry for 2 minutes
Place rice in cooker. Add bay leaves, coconut milk. add enough water so it's above rice.
Add 2 tbsp frozen peas, stir.
Add almonds, raisins, onion (reserve some for garnish)

GOLDEN EGG CURRY
8 hard boiled eggs in half
Heat 1 oz oil
  Fry 1 large onion, chopped and 1 clove, garlic until soft and golden
Add 1 large can chopped tomatoes, simmer 5-10 minutes
Gradually stir in:
  1 1/2 cup coconut milk
  1 tsp turmeric
  1/4 tsp cayenne
  salt to taste
Bring to boil, simmer 3-5 minutes until it thickens
Add: eggs and shrimp on low heat for 5 minutes
Garnish with curry leaves or cilantro
If too spicy, sweeten with brown sugar

PARIPPU
2 cups water
8 oz red lentils
1 onion, chopped
1 tomato, chopped
1 cup coconut milk
2 green chillies, chopped
1/4 tsp tumeric
1/2 tsp cumin
1/2 tsp coriander
  Boil and simmer for about 25 minutes. If necessary, add 1/2 cup boiling water
Heat 2 tbsp oil in small pan on low heat
Add 1 tsp cumin seeds, 1/2 tsp black mustard seeds - cover until they pop
Add 1 onion, finely chopped and 10 curry leaves, chopped - fry until oinion is golden brown
Add to simmering lentils. Season with salt and cook 5 minutes.

PARSI CHICKEN WITH APRICOTS
3 lb chicken
  Heat 3 tbsp oil
  Add 2 large onion, finely sliced, until it starts to brown
  Stir in chopped ginger, 1 clove chopped garlic, 3 dried chillies, 1 1/2 tsp garam masala
  Brown chicken for 5 minutes
  Add 2 tbsp tomato paste, 1 tsp salt, 1 cup water
  Simmer 20 minutes
  Add 2 tbsp clear vinegar, 1 1/2 tbsp soft brown sugar, 12 dried apricots
  Simmer 15 minutes
Potato Straws:
  1 waxy potato, 1 tbsp salt, oil
  Grate into a bowl with water and salt
  Dry on tea towel, squeeze, pat dry
  Deep fry one handful at a time, remove and drain when golden 

LAMB KEBOBS
Mix and cover in fridge for 2 hours:
2 lbs ground lamb
1/2 cup fresh mint, chopped
1/2 cup cilantro, chopped
1 tbsp ginger paste
1 tbsp ground chili paste
2 tsp cumin
2 tsp coriander
2 tsp paprika
2 tsp cayenne pepper
2 tsp salt
  Mold into 1 cup sausage shape
  Heat Skewer, insert in sausage
  Brush with oil
  Barbecue

RAITA
1 cup yoghurt
1/2 cucumber, grated
1 ground chili, seeded and finely chopped
Garnish with:
  sprinkle of cumin, 1-2 sprigs coriander, 1/4 tomato chopped

PINEAPPLE CHUTNEY
Peel pineapple, remove eyes, slice lengthwise and remove core. Rub 1 tsp salt, let sit in colander. Rinse, chop into small chunk, drain on paper towel.
Mix:
1 red onion, thinly sliced into 1/2 rings
4 red chillies, seeded and finely chopped
4 garlic cloves, finely chopped
2 tsp ginger juice paste
1/4 cup icing sugar
6 tbsp lime juice, to taste
pepper and salt, to taste

Indian Drinks

We actually found a wine and a sherry, both were very good! Beer was a little tough... couldn't find any except for IPA (India Pale Ale which is actually British) so opted for some input from India's neighbours.

And some delicious Masala Chai Tea by Wagh Bakri, courtesy of a co-worker of Daniel!

We also made a few drinks from scratch:

TARBOOJ SHARBAT
This one went over very well!
1 pint fresh strawberries
3 cups fresh watermelon juice (I used white grape juice instead)
1/2 teaspoon pureed ginger
3 tablespoons sugar (didn't actually need it!)
  Wash and stem berries. Blend, feed and push through a seive.
  Add some of the juice, ginger and sugar (is using) and blend together.
  Pour into jug, add remaining juice, stir well, chill.

BANANA LASSI
I tripled the recipe, but we didn't finish it. We had it with breakfast 14 hours later and it was still delicious!
1 cup plain non-fat yogurt
1 peeled ripe banaa
2 tablespoons sugar, or to taste
1/4th teaspoon cardamom powder
few ice cubes
  Combine all ingredients and blend until smooth in a blender.
  Serve chilled.

NIMBU PANI
Kind of a lemonade, very good for a hot day.
4 juicy lemons
8 cups water
10 pitted and halved dates
1/3 cup honey
  Remove zest from 3 lemons, keeping one aside. 
  Cut lemons in half and squeeze out juice.
  Thinly slice remaining lemon.
  Place water and dates in sauce pan and gently boil for 10 minutes.
  Add zest and boil for 2-3 minutes.
  Remove pan from heat, stir in honey, lemon juice and lemon slices.
  Set aside, loosely covered, for 8-12 hours.
  Strain. Clean off lemon slices (briefly rinse under cold water).
  Pour juice into juice jug and add lemon slices.
  Serve chilled.