1 ½ pounds Potatoes cut into small pieces
2 cups Frozen green peas
4 tbsp oil
2 onions finely chopped
1 tsp Cumin seeds
2 tsp ginger root peeled and grated
1 tsp Turmeric
1 tsp Garam Masala
1 tsp salt
4 tsp Lemon juice
2 cups All-purpose flour
4 tbsp butter
4 tbsp Warm milk
In a saucepan, boil potatoes in salted water 15-20 minutes or until tender.Drain well. Mash the potatoes. Cook peas in boiling water for 4 minutes. Drain
Heat oil in a skillet. Add onion, cumin seeds, ginger, turmeric, GaramMasala and salt. Cook gently 5 minutes. Add mashed potatoes and peas, then stir in lemon juice. Mix well, remove from heat and cool.
Sift flour into a bowl. Cut in butter finely until mixture resembles bread crumbs. Add milk and mix to form stiff dough. Divide in 6 equal pieces.
Form each piece in a ball and roll each ball on a lightly floured surface to a 6" circle. Cut each circle in half. Divide filling equally among semicircles of pastry.
Dampen edges of pastry, then fold over and seal to form triangles which enclose filling completely.
Fry samosa in hot oil, a few at a time, 3-4 minutes or until golden brown. Drain on paper towels.
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6 cups flour sifted
2 tbsp. melted butter
1 cup warm milk
2 cups warm water or as needed
2 tbsp. sugar
2 tsp. salt
In a large bowl, combine the flour, melted butter, salt and sugar.
Make a well in the center and add warm water and milk, mixing it with the flour until soft dough is formed.
Dust kneading board with flour; place the dough on the board and knead for ten minutes. Cover with plastic wrap and let rest for an hour. Divide the dough into three-inch balls. Flatten the dough balls into 6 inch circles. Cover with plastic wrap.
Heat a skillet on medium-high heat. Place one roti on the skillet, and cook for 30 seconds. Turn over and cook for another minute until small air pockets emerge. Turn it over once more and cook for another minute. With a lightly-wet towel, press on the roti. Keep the finished rotis warm in a towel as you continue to prepare other rotis
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1 tsp saffron thread
12 Tbsp warm milk
4 Tbsp butter
1 cup raisins
6 cups long-grained white rice
12 cups water
4 Tbsp sugar
Measure the saffron threads into a small bowl and crush them with theBack of a spoon or a small mortar & pestle). Heat the milk (do notBoil) and add to the bowl, stirring to dissolve the saffron. Stir inThe sugar, and let stand while preparing rice.
In a small pot or frying pan, melt the butter and sauté the raisins andnuts over very low heat for 2 min. (I eliminate this step and just addthese things halfway through cooking the rice.) Boil the water, add the rice and stir. Cover the pot and cook over low to mediumheat for 12-15 min, until the rice has absorbed much of the water. Add the saffron, milk and sugar mixture and stir gently. Add the butter, raisins, and nuts and stir again. Be careful while stirringnot to break the individual grains or the rice will become mushy. Cover the pot and cook another 10 min. or so until the liquid has beenabsorbed and the rice is completely cooked. (If there is liquid leftwhen the rice is done, cook for a couple of min. with the lid off.) The color of the rice will be bright yellow, and the saffron will smellwonderful. Serve immediately
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24 pieces chicken breast
6 onions
12 cloves garlic
1 ½ tsp. ginger grated
1 ½ cups yogurt
3 tsp. coriander powder ( grind in a food mill)
6 tbsp. curry powder ( the one we made in class)
3 tsp. cumin powder ( grind in a food mill)
6 finely cut tomatoes
Salt and green pepper to taste
Toast spices in a skillet. Puree onions, garlic and ginger together. Add 4 spoons of oil and brown the pureed onion paste with the spices. Stir for 8 to 10 minutes on medium fire. Now add the chicken and cover it with tomatoes, yogurt, salt, pepper. Cover the skillet and let it simmer for 15 minutes. Stir the chicken for all the spices to blend in. Cover and let it simmer on low fire for further 10 minutes.
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4 pounds fresh baby spinach, washed and stems trimmed
½ cup ghee
1 pound cubed paneer cheese
4 yellow onions, finely chopped
6 garlic cloves, minced
2 teaspoon freshly grated ginger
2 teaspoon curry powder, recipe follows
1 cup buttermilk
½ cup plain yogurt
Salt
Bring a large pot of water to a boil, toss in the spinach and blanch for 1 minute until very tender. Dump the spinach into a colander and press firmly with the back of a spoon to extract as much water as possible, set aside.
Heat the ghee in a deep skillet over medium-high flame. Add the cubed paneer and fry for a couple of minutes until light brown on all sides, gently turning to avoid breaking up the cubes. Remove the cheese from the skillet and set aside.
Return the skillet to the heat and sauté the onions, garlic, and ginger; cook and stir for about 5 minutes until soft. Sprinkle the mixture with the curry powder; continue to stir to marry the flavors, about 1 minute. Fold in the chopped spinach and give everything a good toss. Shut off the heat and stir the buttermilk and yogurt into the spinach to incorporate. The mixture should be creamy and somewhat thick. Gently fold in the fried paneer cubes, season with salt.back to recipe list
6 tablespoons coriander seedsToast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning. Toast for a couple of minutes until the spices smell fragrant. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine.
3 tablespoon cumin seeds
3 teaspoon fennel seeds
1 1/2 teaspoon whole cloves
1 1/2 teaspoon mustard seeds
3 tablespoon cardamom seeds
3 tablespoon whole black peppercorns
6 dried red chiles, broken in pieces, seeds discarded
3 tablespoon turmeric
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2 quarts whole milk
6 tbsp lemon juice
Place colander lined with 3-4 layers of cheesecloth over large bowl. Heat milk gradually to boiling in saucepan, stirring occasionally with spoon to keep it from scorching or forming a skin.
Then lower heat to medium and add lemon juice 1 tbsp at a time, stirring gently with spoon 15-20 seconds after adding each tbsp. The milk may turn with as little as 1 tbsp lemon juice per quart, but it may take more, so be patient; when it turns, the whiter curds will separate from the pale green whey, so both color and texture will change. As soon as milk starts to turn, remove from heat. Stir for another few seconds and then pour into cloth-lined colander.
Rinse briefly under slow-running cold water to remove lemon taste. Gather edges of cheesecloth together, squeeze out water, then knot together (or loop a rubber band around it) to create a bag you can hang from a hook.
Rinse out bowl and place under cheesecloth bag to catch whey drips. After only 20 minutes, you will have a soft cheese.
Take bag down but don't untie it, and flatten. Leaving covered with cheesecloth, place it on plate or countertop and flatten with heavy weight to compress it into dense-textured cheese; the simplest way is with a cutting board with water-filled saucepan on top. Press cheese for 2 hours. Remove from cheesecloth and use immediately.back to recipe list
Basmati Rice
6 cups basmati rice
3 cinnamon sticks
6 whole cloves
6 green cardamom pods, slightly crushed
In a bowl, wash the rice with cold water until it runs clear. Cover with water and soak for 30 minutes.
Using a sieve, drain the rice thoroughly, and put into pot with cold water. Add the spices, stir the rice mixture and bring to a boil over high heat. Immediately reduce heat to very low, cover and simmer for 25 minutes.
Remove from heat and let stand for 5 minutes. Gently fluff with a fork, removing the whole spices, and serve
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Blend the following in a food processor until smooth: cilantro, garlic, ginger, green chili, salt to taste, and lemon juice. Add a few drops of water if the mixture is too dry.5 bunches fresh cilantro
5 cloves garlic
1/4 cup minced fresh ginger root
5 minced hot green chile peppers
salt to taste
1/2 cup lemon juice
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Grind all ingredients except onions in a food mill, dice onions small and add to the mix3 onion large
5 dry red chilies
1 teaspoon tamarind paste
¼ teaspoon mustard seeds
2 curry leaves
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5 cups plain yogurtBlend everything but the ice cubes in the blender until the sugar or honey is dissolved. Add the ice and blend until frothy!
1 ¼ cup fresh mango chopped
1 ¼ cup milk
8 tablespoons sugar
40 ice cubes.
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10 tablespoons cumin seeds
10 tablespoons coriander seeds
10 tablespoons cardamom seeds
10 tablespoons black peppercorns
5 stick cinnamon, broken up
5 teaspoon whole cloves
5 teaspoon grated nutmeg
Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.
Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg. Use immediately or store in an airtight container in a cool, dry place.back to recipe list
1 pound unsalted butter
Put the butter in a heavy, medium-sized pan. Turn the heat on to medium until the butter melts.
Turn down the heat until the butter just boils and continue to cook at this heat. Do not cover the pot. The butter will foam and sputter while it cooks. Whitish curds will begin to form on the bottom of the pot. The butter will begin to smell like popcorn after a while and turn a lovely golden color. Keep a close watch on the ghee, as it can easily burn. After a while it will become a clear, golden color. You will have to take a clean, dry spoon to move away some of the foam on top in order to see if the ghee is clear all the way through to the bottom. When it is clear and has stopped sputtering and making noise, then it needs to be taken off the heat. Let it cool until just warm. Pour it through a fine sieve or layers of cheesecloth into a clean, dry glass container with a tight lid. Discard the curds at the bottom of the saucepan. The ghee is burned if it has a nutty smell and is slightly brown.
1 pound of butter takes about 15 minutes of cooking time. The more butter you are using, the more time it will take.back to recipe list