Badam Kulfi (Ice Cream with Almonds)
1 cup almonds
1 (16 ounce) can sweetened condensed milk
1 (16 ounce) can evaporated milk
16 ounces whipping cream
1 pinch cardamom powder (optional)
Sugar to taste
Soak almonds in warm water; peel and blend. Add sweetened condensed milk, evaporated milk, whipping cream and sugar; mix thoroughly. Add cardamom powder; mix again. Put mixture into small single serving dishes. Freeze for 4 to 6 hours and serve.
Alu Began
1 pound potatoes (alu)
1 pound eggplant (began)
2 medium onions, chopped
1/4 tablespoon ginger paste or powder
1/4 teaspoon garlic paste or powder
2 medium tomatoes
1/4 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon coriander powder
Salt to taste
3 tablespoons oil
1/2 cup chopped cilantro
Cut potatoes, eggplant and tomatoes in small cubes.
Heat the oil in a pan. Fry the onion for 1 minute. Add garlic, ginger, cumin, turmeric and coriander; mix together for 2 minutes.
Add potato and eggplant, and cook for 13 to 15 minutes.
Add tomato, and cook for 3 minutes. Sprinkle with cilantro. Serve hot with nun, pita bread or rice.
Zaffarani Pullao (Saffron Pilaf)
2 cups long-grain rice, preferably Basmati
3 to 4 fresh ripe peaches, or 1 (16ounce) can
peaches in syrup, drained
6 tablespoons ghee or vegetable oil
1/4 cup slivered blanched almonds
1/4 cup unsalted pistachios
1 medium onion, finely chopped
1 (3-inch long) cinnamon stick
1 cup milk
1/4 cup seedless raisins
1/2 teaspoon ground cardamom
1/2 teaspoon powdered saffron
Salt, to taste
Soak the rice in 3 cups cold water for 30 minutes.
Drain the rice, reserving the water, and set aside.
Cut the peaches lengthwise into 1/2-inch slices.
Heat the ghee or oil in a large saucepan over moderate heat and saute the peach slices until golden on both sides, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels.
In the same ghee, saute the almonds until golden brown, about 2 minutes. Remove and drain. Repeat with the pistachios. Set the almonds and pistachios aside.
Add the onion to the ghee remaining in the pan and saute until tender, about 3 minutes. Add the cinnamon stick and fry for 1 minute. Add the rice and stir constantly for 2 minutes, until the rice begins to brown and is thoroughly coated with the ghee. Add the reserved water, milk, raisins, cardamom, saffron and salt. Bring to a boil, stirring occasionally to prevent the rice from sticking to the bottom of the pan. Reduce the heat to low and simmer covered for 10 minutes.
Remove from the heat and allow to sit covered for 15 minutes.
Fluff the rice with a fork, remove and discard the cinnamon stick, and transfer to a serving platter. Surround the rice with the reserved peach slices and sprinkle with the almonds and pistachios.
Serves 4 to 6.
Salty Lassi (Salty Yogurt Drink)
1 teaspoon cumin seeds
1 cup plain yogurt plus yogurt for garnish
1 cup chilled milk
2 teaspoons lemon juice
1/2 to 1 teaspoon salt
1/2 cup ice cubes
Dry-roast cumin seeds by cooking them over low heat in small pan until you can smell the seasoning, about 2 to 3 minutes. Cool and grind.
In blender, blend cumin seed powder with 1 cup yogurt, milk, lemon juice, salt and ice cubes. Divide among glasses and top each serving with a dollop of yogurt for garnish. Serve chilled.
Makes 4 servings.
NOTE: Fat-free plain yogurt can be used for a low-fat drink.
Cucumbers and Tomatoes in Yogurt (Raita)
2 medium cucumbers
2 scallions (with tops), chopped
1 teaspoon salt
2 medium tomatoes, chopped
1/2 clove garlic, minced
2 tablespoons minced cilantro
1/2 teaspoon ground cumin
1/8 teaspoon pepper
1 cup plain yogurt
Cut cucumbers lengthwise into halves. Scoop out seeds; chop cucumbers. Mix cucumbers, scallions and salt; let stand 10 minutes. Add tomatoes. Mix remaining ingredients except yogurt; toss with cucumber mixture. Cover and refrigerate at least 1 hour. Drain thoroughly. Just before serving, fold in yogurt.
Yields 6 servings.
Rogani Gosht (Lamb Braised in Yogurt and Cream)
1 cup plain yogurt
1 cup heavy cream
2 medium onions, coarsely chopped
1/4 cup blanched almonds
2 tablespoons chopped fresh ginger
2 tablespoons ground coriander
1 tablespoon ground cardamom
Salt and freshly ground pepper to taste
2 pounds boneless lean lamb, cut into 2-inch pieces
1 to 2 pounds potatoes, peeled and quartered
Combine all ingredients except the lamb and potatoes in an electric blender or food processor and process until smooth.
Put the yogurt mixture and the lamb into a large, heavy pot (preferably nonstick) and bring to a boil over moderate heat. Reduce the heat and simmer tightly covered for 2 hours. Check the stew and stir frequently, adding milk or water as needed if the sauce becomes too thick. Add the potatoes and continue cooking until tender, 30 to 45 minutes.
Serves 6 to 8.
Roasted Masala Potatoes
4 Idaho potatoes, washed and peeled
1/4 teaspoon turmeric powder
3/4 teaspoon salt
1 tablespoon sambhar powder or red pepper powder
5 tablespoons corn oil
4 to 5 curry leaves
1 teaspoon asafoetida powder
Wash, peel and cut potatoes into 1-inch cubes. Place potatoes in a medium saucepan. Add water just to cover potatoes and bring to a boil. Do not cover saucepan. After the water boils, reduce heat and add turmeric and salt to potatoes. Parboil potatoes. Be careful hot to overcook them. When potatoes are parboiled, drain and place in a medium small bowl.
Sprinkle sambhar powder over potatoes and shake bowl to cover potatoes with the powder.
Add oil to a medium size cast iron skillet. When oil is hot, but hot smoking, add 4 to 5 curry leaves and the asafoetida powder. Add potatoes to skillet. Cook over very low heat until golden grown, turning frequently.
Makes 4 to 6 servings.
NOTE: These potatoes are good served with lemon rice.
Savory Green Beans with Coconut (Same ki Bhaji)
1/4 cup ghee
1/2 cup flaked coconut
1/2 cup water
1 1/2 pounds green beans
1 medium onion, sliced
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1 1/2 teaspoons salt
Prepare ghee. Place coconut and water in blender container. Cover and blend on high speed until coconut is finely chopped, about 10 seconds. Cut beans lengthwise into halves; cut halves lengthwise into halves.
Cook and stir onion, coriander, turmeric and ginger in ghee in 10-inch skillet over medium heat until onion is coated. Stir coconut mixture, beans and salt into onion mixture. Cover and cook over medium heat, stirring occasionally, until beans are tender, 20 to 30 minutes.
Yields 4 or 5 servings.