Vegetable Samosa
INGREDIENTS
1 Finely Chopped Potato
1 Cup Lentils
1 Cup Peas
3 Tablespoons Vegetable Oil
1 Finely Chopped Onion
1 Teaspoon Cumin Seeds
1 Teaspoon Red Chili Powder
1 Tablespoon Wheat Flour
3 Cups Maida Flour
1 Tablespoon Curry Powder
1 Crushed Garlic Clove
¼ Teaspoon Salt
1 Cup Warm Water
¼ Cup Water
Deep Fryer
In a large skillet heat oil. When oil is hot add the onion, garlic, curry powder, cumin seeds and chili powder. Cook for 1 minute. Next add the lentils and cook for 2 minutes. Add the potatoes, peas and water. Bring to a boil. Reduce the heat and simmer covered for 20 minutes or until potatoes are tender. Blend 1 teaspoon flour with ¼ cup of water and add to the boiling mixture. As the mixture thickens, remove from the heat and let it cool. To make the dough, mix 3 tablespoons oil with the maida flour, add the cumin and gradually stir in the warm water with the salt to form a fairly stiff dough. Cover and let it stand for half an hour. Divide the dough in half. Roll out each to 1/8 inch thickness and cut into rounds by using a 3 ½ inch cutter. Place 1 teaspoon of the filling in the center of each round. Brush edges lightly with water and fold in half or in the form of a triangle. Press edges with your thumb and finger. Deep fry the samosas to a golden brown. Drain the excel oil by putting samosas on paper towels. Serve with Pudina (Mint) Chutney. Makes approximately 12 samosas
Onion Raita
Raita is an Indian condiment made with yogurt and is used as a sauce or a dip. Raita is typically served cold and may cool the palate when eating spicy dishes. Raita is very good when eaten with kebabs.
INGREDIENTS
3 Cups Yogurt
1 Large Finely Chopped Onion
2 Finely Chopped Green Chilies
4 Finely Chopped Coriander Leaves
¼ Teaspoon Salt
Wash and dry the coriander leaves and chop into fine pieces. Finely chop the green chilies and onion. In a large bowl beat the yogurt and salt. Add the onions, chilies and chopped coriander to the yogurt mixture. Refrigerate for at least 2 hours and serve cold. Serves 6
Mango Chutney
INGREDIENTS
2 Small Raw Mangos
15 Red Chilies
1 Teaspoon Mustard Seeds
1 Pinch of Hing
2 Teaspoons Safflower Oil
¼ Teaspoon Salt
2 Teaspoons Cumin Seeds
1 Teaspoon Urad Dal
½ Teaspoon Jeera
A Few Red Chili Pieces & Curry Leaves
Peel and wash the mangos and cut into small pieces. Heat a small amount of oil and fry the red chilies. Add the jeera and remove from the fire. Grind together the red chilies and jeera. Next add the mango pieces and salt. Heat oil in a small pan and add mustard seeds, red chilies, urad dal, jeera, hing and curry leaves. When the mustard begins to sputter add the seasoning to the mango chutney and serve. Serves 4
Garlic Naan
INGREDIENTS
1 Package Active Dry Yeast (.25 Ounce)
1 Cup Warm Water
¼ Cup White Sugar
3 Tablespoons Milk
1 Beaten Egg
2 Teaspoons Salt
4 ½ Cups Bread Flour
4 Teaspoons Minced Garlic
3 Teaspoons Chopped Coriander
¼ Cup Melted Butter
In a large bowl, dissolve yeast in warm water (NOT hot water). Let stand about 10 minutes – until frothy. Stir in sugar, milk, egg, salt and enough flour to make soft dough. Knead for 6 minutes on a lightly floured surface until smooth. Place dough in a well oiled bowl and cover with a damp cloth. Set aside in a warm place to let rise. Let rise for 1 hour or until dough has doubled in volume. Punch the dough and knead in garlic and chopped coriander. Pinch off small handfuls of dough that are about the size of golf balls. Roll into balls and place onto a tray. Cover with a towel and allow rising again until doubled in size. This should take about ½ hour. During the second rising, preheat grill to a high heat. Lightly oil the grill and roll one ball of dough into a thin circle. Place dough on the grill and cook for 2 to 3 minutes or until puffy and lightly browned. Brush uncooked side with butter and turn over. Brush cooked side with butter and cook until browned for another 2 to 4 minutes. Remove from grill and continue the process until all of the naan has been prepared. If you don’t have a grill you may cook in the oven on a pizza stone. Makes 14 garlic naan
Bhindi
INGREDIENTS
3 Tablespoons Butter
1 Medium Chopped Onion
1 Pound Fresh Sliced Okra
½ Teaspoon Ground Cumin
½ Teaspoon Ground Ginger
½ Teaspoon Ground Coriander
¼ Teaspoon Fresh Ground Pepper
¼ Teaspoon Salt
Melt the butter in a large skillet over medium heat. Add the onion and sauté until tender. Stir in the okra and season with the cumin, ginger, coriander, salt and pepper. Cook and stir for 3 minutes. Reduce the heat to medium-low and cover the pan. Cook for 20 minutes and stir occasionally. Remove and serve. Serves 4
Mango Lassi
The lassi is a traditional Punjabi yogurt based drink. It is made by blending yogurt with water or milk and Indian spices. The traditional lassi is a savory drink sometimes flavored with ground roasted cumin (salted lassi). The sweet lassi is blended with sugar or fruits instead of spices. In Dharmic religions, yogurt sweetened with honey is used while performing religious rituals. When turmeric powder is mixed into a lassi it is used as a remedy for gastroenteritis.
The mango lassi is made from yogurt, milk or water and mango pulp. It may be made with or without additional sugar. It is served in a tall glass with a straw and often with ground pistachio nuts sprinkled on top.
INGREDIENTS
3 Cups Plain Yogurt
1 Cup Milk
1 Cup Water
1 Cup Mango Pulp
½ Cup Sugar
1 Ounce Ground Pistachios
In a blender combine the yogurt, milk, water, mango pulp and sugar. Blend until completely mixed. Chill for at least one hour. Serve over crushed ice and sprinkle the ground pistachios over the top. Makes 4 servings
Crème Caramel
INGREDIENTS
Custard:
1 Quart Whole Milk
1 ¼ Cups Plus 3 Tablespoons Sugar
5 Jumbo Eggs
3 Jumbo Egg Yolks
2 ¼ Teaspoons Vanilla Extract
Caramel:
½ Cup Plus 1 Tablespoon Sugar
3 Tablespoons Light Corn Syrup
3 Tablespoons Water
First arrange 8 (1 Cup) ramekins in a large roasting pan and set aside. To make the caramel: in a small saucepan, bring the sugar, water and corn syrup to a simmer over medium heat. Stir lightly to dissolve the sugar. Simmer for 25 minutes or until a rich, amber caramel amber caramel forms. Pour an equal amount of hot caramel into each ramekin. If the caramel gets too hard, gently reheat it. Preheat the oven to 300° F. To make the custard: In a large saucepan, bring the milk and sugar just to a simmer over medium heat. Stir for 5 minutes to dissolve the sugar. Let cool until warm. In a large bowl, whisk the whole eggs with the yolks. Slowly whisk in the warm milk mixture and then the vanilla. Strain the custard and pour into the prepared ramekins. Add enough hot water to the roasting pan to reach halfway up the sides of the ramekins. Cover the pan with 2 layers of plastic wrap. Bake the custard for 1 hour or until they are set, but still slightly wiggle in the center. Remove the hot custards from the water bath and let them cool on a rack until they are room temperature. Cover and refrigerate the custards overnight. To serve pour 2 inches of extremely hot water into a small bowl. Dip the ramekin in the hot water for 10 seconds and then run a thin knife around the edge of the ramekin to loosen the custard. Invert the crème caramel onto a serving plate. Repeat with the remaining crème caramels and serve. Serves 8
Strawberry Tart
This is such an easy dessert recipe. Feel free to substitute the strawberries with your favorite berry.
INGREDIENTS
9 Inch Pie Crust
8 Ounces Softened Cream Cheese
1/3 Cup Sugar
2 Tablespoons Milk
1 Teaspoon Vanilla Extract
3 Cups Washed & Hulled Whole Strawberries
Bake the pie crust until golden brown. If you are using a frozen pie crust then follow the package directions. Remove from the oven and set aside to cool.
In a mixing bowl, beat together cream cheese, sugar, milk and vanilla until smooth. Spoon the filling into the cooled pie crust. Spread the mixture evenly in the shell. Arrange the strawberries on top of the filling. Some people like to arrange the strawberries with the bottoms up, but arrange however you wish. Chill for 1 hour before serving. Serves 6
Lemon Sugar Cookies
INGREDIENTS
1 Cup Softened Butter
1 Cup Sugar
1 Cup Confectioners’ Sugar
1 Cup Vegetable Oil
2 Eggs
1 Teaspoon Lemon Extract
4 ½ Cups Unbleached Flour
1 Teaspoon Baking Soda
1 Teaspoon Cream of Tartar
Additional Sugar
In a large bowl, cream together the butter, sugars and oil. Beat in the eggs and extract. Combine the flour, baking soda and cream of tartar. Stir into the creamed mixture. The dough will be stiff. Roll the dough into 1 inch balls and place 2 inches apart on parchment lined baking sheet. Press the dough ball with the bottom of a glass that has been dipped in water and then in sugar. Bake at 350° F for 10 minutes or until the edges are lightly browned. Makes about 11 dozen cookies.
Julia’s Popovers
INGREDIENTS
¼ Teaspoon Salt
1 Cup Sifted Flour
1 Cup Milk
2 Eggs
1 Tablespoon Melted Butter
Extra Butter For Muffin Wells
Put 1/3 teaspoon butter in each muffin well. Heat the muffin tin in the oven for 5 minutes while you are mixing the batter. Sift the flour and salt into a medium sized bowl. In a separate medium sized bowl beat the eggs with a rotary beater. Now add the milk, butter and flour while beating on low. Mix only enough to make a smooth batter. Do not over mix. Fill the hot muffin wells 1/3rd full of the mixture. Bake in a preheated 450° F oven for 15 minutes. After 15 minutes turn the oven down to 350° F and bake for another 30 minutes or until brown and popped. Makes 12
