Aam Lhassi

Posted by Darlene 1/19/2002 7:25 pm

Source: Mark Satterly

1 cup diced fresh mango
1/2 cup orange juice, chilled
3 tablespoons clear honey
2 cups rich milk, chilled
1 pinch garden rose petals, optional

Combine mango, orange juice and sweetener in food processor. Blend for 1 1/2 minutes.
Pour milk into processor and process till it has expanded and become frothy.
Add the mango puree.
Process for about 1 minute.
Pour into chilled glasses.
Garnish with the rose petals if so desired.

Serve immediately.

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Indian Potatoes

8 medium potatoes, peeled and sliced
1 tablespoon olive oil
3/4 teaspoon yellow asafetida powder
1/2 teaspoon ground rosemary
1/4 teaspoon black pepper
1/2 teaspoon turmeric
3 cups sour cream
1 tablespoon melted butter
2 teaspoons salt
1/2 cup water
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley

Boil the potato slices in lightly salted water in a saucepan until they are cooked but firm.
Remove and drain.

Add the olive oil to a medium-size saucepan, over moderate heat and when hot, add the asafetida.
Sauté briefly; add the rosemary, pepper and turmeric and stir briefly.
Add the sour cream, melted butter, salt and water.
Whisk it into a smooth sauce and remove from the heat.

Combine the potato slices and sour cream sauce in a mixing bowl. Pour the mixture into a casserole dish, sprinkle with paprika, and place in the top of a preheated 325 degree F oven.
Bake for 30 minutes or until the top is golden brown.

Garnish with fresh parsley and serve hot.

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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.

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Fried Cakes

2 cups all-purpose flour
1 teaspoon cinnamon
1 cup granulated sugar
1 cup milk
1/2 cup butter
1 package active dry yeast
1 tablespoon warm water
Butter or margarine

Sift flour and cinnamon together.
Mix flour and milk to a smooth paste.
Add sugar and butter and cook, stirring constantly, until thick and clear.
Remove from heat.
Cool to lukewarm.
Dissolve yeast in warm water.
Add yeast to mixture.
Set aside until cold.

Shape into balls and fry in butter or margarine.

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Kekada Chat (Crab Malabar)

1 pound cooked crab meat, fresh or frozen and thawed
3 tablespoons vegetable oil
2 or 3 cloves garlic, finely chopped
2 teaspoons paprika
1/2 teaspoon thyme
1/2 teaspoon fennel seeds, crushed
1/4 to 1/2 teaspoon cayenne pepper, or to taste
3 cups coarsely diced fresh tomatoes
Salt, to taste
2 scallions, green and white parts, finely chopped
Lettuce leaves (for garnish)
Chopped cilantro (for garnish)

Pick over the crab meat and cut into 1-inch pieces.

Heat the oil in a large skillet with a lid over moderate heat and cook the onions, stirring frequently, until golden but not brown.
Add the garlic and cook for 1 minute.
Add the paprika, thyme, fennel seeds, and cayenne and cook for 2 more minutes.
Add 1 cup of the tomatoes.
Lower the heat and simmer covered for 15 minutes.

Remove from the heat and gently fold in the crab meat.
Cover and refrigerate for 2 to 3 hours.

Immediately before serving, add salt to taste and fold in the remaining tomatoes and chopped scallions.
Serve on a bed of lettuce, garnished with the chopped cilantro.

Serves 6 to 8 as an appetizer.

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Traditional South Indian Christmas Cake

In India’s Kerala state, Christians buy or make Christmas cakes to give away.

4 ounces diced orange peel (candied or plain)
1 1/2 cups golden raisins
1/2 cup currants
1/2 cup cashews
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
2 tablespoons vanilla extract
6 tablespoons brandy
2 1/2 cups butter
6 cups granulated sugar
10 eggs, separated
6 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons instant dried coffee granules
1/4 cup warm water

Soak orange peel, raisins, currants, cashews, nutmeg, cinnamon and cardamom in vanilla and brandy.
Set aside.

Preheat the oven to 325 degrees F.
Coat two 9-inch round cake pans with butter or nonstick cooking spray.

Beat the butter and sugar until light and fluffy, then add the egg yolks one at a time.
Then mix the flour and baking powder, add to the mixture and beat well.
Add the raisin mixture.
Mix the instant dried coffee with 1/4 cup warm water and add to the mixture.
Beat the egg whites and add last to the mixture.

Pour into the cake pans and bake 50 to 60 minutes, until the cakes turn golden brown or when a wooden pick inserted into the cakes comes out clean.

NOTE: For the best result, bake the cakes and wrap them in aluminum foil at least a week before serving.
You don’t need to refrigerate them.

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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.

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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.

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Jallebis (Sweet “Pretzels”)

Jallebis are made in India only by professionals in pans 2 to 3 feet across!

1 package yeast
1/4 cup warm water
1 1/2 cups all-purpose flour
1/4 cup rice flour or cornstarch
1 1/2 cups water
1/4 teaspoon saffron or a few drops yellow food coloring
Oil for deep frying
3 cups granulated sugar
2 cups water
1 teaspoon rose water

Dissolve yeast in warm water.
Mix flour, rice flour, water and saffron; then add yeast mixture.
Let stand at least 1/2 hour.

Boil sugar and water for 5 minutes.
Keep warm but not enough to cook it more.
Add rose water just before using.
Pour batter into a plastic squeeze bottle such as for dispensing catsup.
Squeeze batter into hot fat at 375 degrees F in pretzel shapes and fry until lightly brown, turning once.
Lift from fat, drain and drop directly into sugar/water syrup.
When clear and full of syrup, remove and drain, placing on serving platter.
Do not use the same slotted spoon in the hot fat as in the syrup, as it splatters badly.
It helps to have 2 people cooking, 1 frying and 1 taking the jallebis out of the syrup.
Be careful not to let the fat get too hot.
A small pan is safer than a large one.

Makes about 50 jallebis.

adminIndian2 Nov, 2007No Comments

Crunchy Almond Chicken (Pakistan)

1 cup blanched slivered almonds
1 clove garlic
1 thin slice ginger root
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
1/3 cup butter or margarine, melted

Place almonds, garlic and ginger root in blender container; cover and blend until finely ground.
Mix almond mixture, salt, paprika, cumin and pepper.
Dip chicken skin sides up in ungreased 13 x 9-inch baking pan.
Bake uncovered at 375 degrees F until thickest pieces are done, 55 to 60 minutes.

Yields 6 to 8 servings.

adminIndian2 Nov, 2007No Comments