World Recipes

Kheera ka Raita (Cucumber in Spiced Yogurt

2 large cucumbers, peeled, finely grated
1 green chile, finely chopped
2 teaspoons finely chopped cilantro leaves,
    plus a sprig of cilantro for garnish
4 teaspoons granulated sugar
3/4 teaspoon salt
1 cup plain yogurt

Remove excess juice from cucumbers by straining through vegetable strainer or use your hands as strainer. Set aside.

In medium bowl, mix green chile, cilantro, sugar and salt with yogurt. Add cucumber and mix well. Garnish with fresh sprig of cilantro leaves. Serve chilled.

Makes 1 1/2 cups or enough for 4 to 5 servings.

NOTE: Fat-free yogurt can be substituted for plain yogurt. Artificial sweetener can also be substituted for sugar, if needed.

Gajar Ki Kheer (Carrot Pudding)

4 cups milk
2 tablespoons long-grain rice
2 cups firmly packed peeled and grated carrots
1/2 cup granulated sugar
2 tablespoons slivered blanched almonds
1/2 teaspoon ground cardamom
1 teaspoon rose water (optional)
1/4 cup heavy cream
1/4 cup chopped pistachios

Combine the milk and rice in a large, heavy saucepan and bring to a boil over moderate heat, stirring frequently. Reduce the heat and cook uncovered at a slow boil for 20 minutes, stirring frequently.

Add the carrots and continue cooking uncovered for 15 minutes, stirring frequently.

Add the sugar and almonds and cook an additional 10 minutes, stirring frequently, until the mixture begins to stick to the bottom of the pan.

Remove from the heat and allow to cool to room temperature. Stir in the cardamom, optional rose water, and cream. Chill thoroughly. When chilled, the pudding should have a consistency slightly thinner than rice pudding, but it should not be runny. Add a little milk if it is too thick.

Serve garnished with chopped pistachios.

Serves 6 to 8.

Coconut Curry Chicken

Source: Food & Wine magazine - December 2000

You can make the dish ahead, and refrigerate for up to two days.

1/4 cup whole unsalted cashews
1 pound skinless, boneless chicken
    breasts, cut into 1-inch pieces
Salt
1/4 cup vegetable oil
1/4 teaspoon black mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon ground coriander
1 tablespoon curry powder
1 medium onion, thinly sliced
1 teaspoon finely grated fresh ginger
1 garlic clove, minced
1 (14 ounce) can unsweetened coconut milk
1/4 cup frozen peas
2 tablespoons chopped cilantro

Preheat the oven to 350 degrees F.

Spread the cashews in a pie plate and bake for 5 minutes, or until fragrant and lightly toasted. Transfer to a plate to cool.

Lightly season the chicken with salt. In a large, deep skillet, heat 3 tablespoons of the oil until smoking. Add the chicken and cook over moderately high heat until golden brown, about 1 1/2 minutes per side. Transfer the chicken to a plate and reduce the heat to moderate.

Add the remaining 1 tablespoon of oil to the skillet and heat until smoking. Add the mustard seeds and cook for about 1 minute, or until they stop popping. Add the cumin seeds, coriander and curry powder, and cook, stirring occasionally, until fragrant, about 1 minute. Add the onion, ginger and garlic, and cook until the onion softens, about 10 minutes; if the mixture seems dry, add up to 1/4 cup of water to prevent sticking.

Stir in the coconut milk and bring to a boil. Reduce the heat to low. Return the chicken to the skillet and simmer until cooked through, about 5 minutes. Stir in the peas and cook for 1 minute. Transfer the curry to a bowl, sprinkle with the cilantro and cashews and serve.

Makes 4 servings.

Chick Pea Soondal

1 (15 ounce) can chick-peas or garbanzo
    beans, drained, rinsed
1 tablespoon corn oil
1 dried red chile pepper
1 teaspoon black mustard seeds
1 teaspoon urad dal
1/2 teaspoon salt
1/4 cup unsweetened coconut powder

Drain chick peas, wash and set aside.

Heat oil in medium size skillet or wok over medium heat. When oil is hot, but not smoking, stir in red chile pepper, black mustard seeds and urad dal. Cover and fry until mustard seeds burst (you will hear a popping sound) and urad dal is golden.

Immediately add drained chick peas, salt and coconut powder. Mix well and stir fry an additional minute.

Makes 2 to 4 servings.

Variations
You may also add 1/2 teaspoon poodhi powder or a chopped green chile. Stir well. Or, use dried red beans, dried green peas or dried chick-peas. Soak dried beans in water over night. After soaking, cook beans in water until tender. Drain water and set beans aside. Follow the recipe directions above.

Baked Beef Curry with Custard Topping (Bobotie)

1 1/2 pounds ground beef or lamb
1 cup soft bread crumbs (about 1 1/2 slices bread)
1 cup milk1 egg
1 medium onion, chopped
1/4 cup slivered almonds, chopped
1/4 cup raisins
1 tablespoon lemon juice
2 to 3 teaspoons curry powder
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 eggs, beaten
1 cup milk
Paprika

Mix beef, bread crumbs, 1 cup milk, 1 egg, onion, almonds, raisins, lemon juice, curry powder, salt and pepper. Spread mixture in ungreased 2-quart casserole. Bake uncovered at 325 degrees F for 45 minutes; drain excess fat.

Mix beaten eggs and 1 cup milk; pour over beef mixture. Sprinkle with paprika. Place casserole in a 13 x 9-inch pan on oven rack. Pour 1 inch of very hot water into pan. Bake uncovered until beef is done and custard is set, about 30 minutes.

Garnish with lemon slices and pimento if desired. Cut into wedges to serve.

Yields 8 servings.

Badam Cake

1 cup very finely powdered almonds
1 cup granulated sugar
2 teaspoons ghee

Soak almonds for one hour. Drain. Remove the skins and grind into a thick smooth paste, adding minimum water.

In a heavy pot, mix sugar and 1/4 cup water and heat. When the sugar is completely melted, add the almond paste and cook for five minutes. Add ghee and remove from heat. Pour onto a large plate, and smooth the surface of the mixture with a roller. Cut with a knife by drawing parallel lines in the form of cubes.

Ande Ki Bhorji (Indian Scrambled Eggs)

6 eggs
Salt and freshly ground pepper, to taste
2 tablespoons vegetable oil
2 medium onions, coarsely chopped
1/2 teaspoon ground cumin
Chopped cilantro for garnish (optional)
1 or 2 green chile peppers, seeded and
    thinly sliced for garnish (optional)

Beat the eggs, salt, and pepper together in a bowl.

Heat the oil in a large skillet over moderate heat and saute the onions until tender and golden but not brown, about 3 to 4 minutes. Add the cumin and saute for 30 seconds. Reduce the heat to low and add the egg mixture. Stir frequently until the eggs are cooked as desired.

Serve garnished with cilantro and chile peppers if desired.

Serves 4 to 6.

Masala Dal (Spiced Split Peas)

1 1/2 cups yellow split peas
1/2 teaspoon turmeric
1 tablespoon salt
1/2 cup vegetable oil
1 teaspoon cumin seeds
2 medium onions, finely chopped
Cayenne pepper, to taste (optional)
Chopped cilantro (for garnish)

Soak the peas in enough water to cover generously for 1 hour.

Drain and place the peas and the turmeric in a large pot with 5 cups water. Bring to a boil, stirring occasionally. Reduce the heat and simmer partially covered for 45 minutes, stirring occasionally.

Remove from the heat and beat with a whisk or wooden spoon until pureed. Stir in the salt. (Note: The pea mixture may be prepared in advance up to this point, and kept refrigerated for up to 4 days, or frozen almost indefinitely.)

Reheat the dal immediately before serving, adding a little water if necessary to make it the consistency of thin mashed potatoes. Heat the oil in a skillet over moderate heat until the oil is almost smoking. Add the cumin seeds and fry for about 10 seconds. Add the onions and fry, stirring frequently, until they are dark brown, about 20 minutes.

Add the optional cayenne pepper if you are using it. Pour the oil and onion mixture over the split pea puree and serve immediately, garnished with chopped cilantro.

Serves 4 to 6.