Posts Tagged ‘Indian food’
Biryani is a highly aromatic Indian rice dish much like paella or jambalaya. It is often made with rice, meat, spices, fresh chilis, cashews, raisins, mint, cilantro and fried onions. Masala is the Indian word for “spice mix” and this recipe is the combination of spices used to make biryani. (Recipe coming soon.) This makes enough masala for a biryani dish serving 6-8. All spices can be readily found at an ethnic market or an online vendor.
Ingredients:
- 3 teaspoons ground cinnamon
- 2 teaspoons green cardamom
- 2 teaspoons whole cloves
- 3 dried bay leaves
- 1/2 teaspoon dried pomegranate seeds
- 1/4 teaspoon black cardamom pods
- 1/2 mace
- 1/2 teasooon black cumin
- 1/4 teaspoon ground nutmeg
- 1 teaspoon black peppercorns
- 1 teaspoon fine sea salt
Directions:
Grind all spices together in a mortar pestle (take out green cardamom shells after grinding.) Store in a cool, dry place for up to 7 days before use.
This is a staple Indian chutney and is often served along with samosas, chaat, bhel puris, and the like. This recipe makes enough for about 4-6 servings. Scale the recipe up if you need to make large batches for later use. Also, if you don’t have dried figs, dates are a fine substitute (and more traditional!) and make sure to purchase a tamarind paste that is unsweetened.
Ingredients:
- 2 teaspoons canola oil
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon cumin seeds
- 2 large dried figs, sliced
- 2 tablespoons tamarind concentrate paste
- 1/4 teaspooon cardamom powder
- fine sea salt to taste
- 1.5 teaspoons agave nectar
Directions:
- Heat oil. Add fennel and cumin. Take off heat when they pop. Set aside to cool.
- Add figs, tamarind, cardamom, salt, nectar, and cooled spices to small blender along with about 1/2 cup of water. Blend to a smooth paste. Add more water as needed to create desired consistency. Enjoy with samosas, chaat, or bhel puris!
These are another type of Indian whole-wheat flat breads. Unlike a paratha, they do not need oil while cooking and like a paratha, they are unleavened. However, towards the end of cooking, they are placed over an open gas flame (using a contraption much like a grill rack) so they can puff up-this makes them more pliant and tender.
Ingredients:
- 1 cup all-purpose 100% whole wheat flour
- 1 cup 100% whole wheat pastry flour
- 2 tablespoons vegetable oil
- 1/2 teaspoon fine sea salt
Directions:
- Combine dry ingredients-flours and salt. Drizzle in vegetable oil. Work with hands until crumbly. Add warm water a little a time until dough comes together. Knead for a few minutes to form a soft-dough ball. Cover with damp paper towel and let rest for at least 15 minutes.
- Meanwhile heat tawa (cast-iron crepe skillet). Divide dough into 8 portions. Roll out into thin rounds, using flour as needed to keep from sticking. Shake off excess flour. Put on tawa. Once bubbles form, flip over and and cook on second side for 10 to 15 seconds. Place over open flame (using a heat-resistant grill rack) and let puff up on both sides. Place in covered container and repeat for rest of dough balls. Enjoy with favorite Indian side dish!
