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Blog — indian RSS



South Indian Dry Potato

I made this recipe for my DATE NIGHT IN SOUTH INDIA cooking class at CULINAERIE Cooking School in Washington, DC. I was teaching a class to 24 students, and in this class, we used this dry potato preparation as a filling for Dosa (a lentil and rice crepe). Ingredients3 medium size Idaho potatoes, rinsed and then microwaved for about 7 minutes or a bit more, until they are cooked, then cooled, peeled and diced1 jalapeno, finely chopped1/2 cup red onion, finely chopped7 - 8 curry leaves, each leaf torn into half OPTIONAL1 Tablespoon canola / vegetable oil1 teaspoon black mustard seeds2 pinches asafoetida powder OPTIONAL1 medium size tomato, chopped1/4 teaspoon turmeric powder1/2 teaspoon sugar1/2 teaspoon salt OR as desired1 Tablespoon...

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Yogurt Lamb Curry

Although this curry takes 90 minutes to cook/stew, it was worth the wait. The dish is from Rajasthan, it is a state which is entirely a desert. Food cooked from local ingredients is devoid of root vegetables and mostly, no meat.Ingredients4 tbsps ghee 2 lbs lamb shoulder, cubed in 2 inch pieces – preferably boneless2 Tablespoons finely chopped garlic1 cup plain full fat yogurt2 dry bay leaves6 green cardamoms1 cinnamon stick, broken into two1 large red onion, thinly sliced2 Tablespoons curry powder2 Tablespoons paprika powder1 teaspoon cayenne powder2 Tablespoons chopped cilantroSalt, to taste   InstructionsIn a mixing bowl, add garlic, yogurt, paprika, cayenne, curry powder, some salt and marinate the lamb pieces. Set aside.In a 5 qt pot, heat ghee...

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Potatoes & Fenugreek Leaves

Ingredients1 bunch fresh fenugreek leaves, leaves removed and stem discarded, leaves then rinsed and finely chopped1 medium sized Idaho potato, rinsed and chopped in 1 inch cubes2 dried red chilies, each broken into two1 teaspoon finely chopped garlic1 teaspoon cumin seeds2 Tablespoons light oil1/2 tsp turmeric powder1/2 jalapeno, finely chopped OPTIONAL1 medium size tomato, tomato on the vine would be good, finely chopped1/2 tsp salt InstructionsIn a 3 qt pot over medium heat, heat oil and saute cumin seeds, garlic and dry red chilies in hot oil. Add potatoes and stir, cook potatoes on medium low heat (covered) for 5 - 7 minutes, stirring every 2 minutes so that all sides of the potato are cooked and slightly brown in...

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Saag

Saag is a pureed green, typical Punjabi dish, it can be made with spinach only, mustard only, or a mix of these greens as I have done below.   Ingredients 4 cups chopped fresh mustard leaves 1 cup frozen chopped spinach 1 cube frozen fenugreek leaves OPTIONAL 1/2 teaspoon cayenne powder 2 teaspoons turmeric powder 1 Tablespoon grated ginger1 Tablespoon grated garlic2 Tablespoons corn meal 2 Tablespoons butter 1 cup red onion, finely chopped Salt to taste1 cup chopped Paneer cheese pieces, 1 inch cubes OPTIONAL   MethodIn a wide pot, boil 2 cups of water and add ginger, garlic, chopped spinach, fenugreek and mustard greens and cook partially covered for about 15 minutes, stirring every minute.Carefully puree this mixture...

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Tomato & Fenugreek Pulao

My sister-in-law Archana has taught me this recipe. It is made only with 5 ingredients and it is yum! It is a great accompaniment with a hearty soup or with a spicy stew.   Ingredients1/2 cup dried fenugreek leaves (Kasuri Methi) - available at the Indian store2 cups chopped red tomatoes1 tbsp cumin seeds1 tbsp ghee or butter1 cup white basmati riceSaltMethodIn a mixing bowl, wash basmati rice 3 times in cold running water, and each time, drain all the water without wasting a single grain of rice. Set aside.In a 4 qt pot (wide pot), heat ghee on medium heat. Once ghee is hot, add cumin seeds and fenugreek leaves, saute for a minute.Add tomatoes and cook for 5...

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