Recipe Archive

1. Spicy Dry Fried Lamb With Coconut Slices – Serves 8
2. Gayatri’s Green Mango Dal – Serves 4-6
3. Curried Peas And Cheese (matar Panir) – Serves 8
4. Flattened Chicken With Pepper And Pomrgranate – Serves 4
5. Bean Poriyal – Serves 8
6. Low Fat Panir
7. Lentil Dumplings in Yogurt (Dahi Wada)
8. Chicken Chili Fry
9. Tandoori Shrimp
10. Cabbage and Bell Pepper with Mustard Seeds
11. Talaybadi
12. Indian Macaroni and Cheese
13. Almond and Pistachio Brittle
14. Bengali Shrimp and Long Squash (Lau Chingri)
15. Savory Flaked Rice (Poha)

SPICY DRY FRIED LAMB WITH COCONUT SLICES – Serves 8

• 2 lbs. boneless lamb, preferably from the leg, cut in 1½ inch pieces
• 2 teaspoons salt or to taste, divided
• 15-20 slices fresh coconut, very thinly sliced
• ¼ cup oil
• 1 cup finely sliced onion
• 3 green chilies, slivered
• 2 teaspoons peeled minced ginger
• 2 teaspoons minced garlic
• 2 teaspoons red chili paste (Sambal Olek)
• 2 tablespoons coriander powder
• 3 sprigs fresh curry leaves
• 2 cups chopped tomato
• 1 teaspoon fennel seeds, powdered

1. Place lamb in a pan with 1 ½ teaspoons of the salt and just enough water to cover.  Bring to a boil over medium-high heat. Remove scum. Reduce heat to medium-low. Cover and cook, maintaining a gentle boil, until meat is tender and there is no water left.
2. Meanwhile, in a skillet over medium low heat, toast coconut slices, turning to cook evenly, until golden, 3-4 minutes. Set aside.
3. In a saucepan, heat oil over medium-high heat. Sauté onion until golden, 4-5 minutes.
4. Stir in chilies, ginger and garlic.  Stir-fry for1 minute.  Add red chili paste, coriander powder and curry leaves.  Stir-fry 2 minutes.  Add the chopped tomatoes and remaining salt. Mix well, reduce heat to medium low. Cover and cook until tomatoes are softened, 4-5 minutes. Mash with back of spoon.
5. Stir in lamb, taking care not to break up pieces. Brown in masala for 5-8 minutes.

Sprinkle powdered fennel and garnish with toasted coconut slices. Serve with an Indian bread.

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GAYATRI’S GREEN MANGO DAL – Serves 4-6
A recipe straight from the heart! On a trip to Hyderabad I met a woman who was not only a fabulous cook, but more than happy to share her knowledge and recipes. Her love of food was translated into a hugely successful restaurant set in a beautifully landscaped garden. She prepared this dish in her home and brought it to the restaurant to share with me, and I fell in love with it.

• 1 cup yellow lentils (toor dal)
• ½ teaspoon turmeric
• 2 tablespoon oil - divided
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 tablespoon chopped green chilies, preferably serranos
• ½ teaspoon coriander powder
• ½ teaspoon cayenne
• 1 teaspoon salt
• 1 cup cilantro, chopped
• 1 green mango, cut in 1 inch x 3 inch slices    -  see note
• 5-6 cloves of garlic, crushed

1. Clean and pick through dal for any small stones and grit. Rinse several times in cold water until water is fairly clear. Soak in 4 cups water in a saucepan for 15 minutes.
2. Bring dal to a boil over medium high heat. Skim froth off the top and reduce heat to low. Add turmeric, cover partially and cook until dal is soft and mushy, about 25-30 minutes. Using an immersion blender or in a blender, blend until smooth.
3. Meanwhile, in another saucepan, heat 1 tablespoon oil over high heat until a couple of mustard seeds thrown in start to sputter. Add all the mustard seeds and cover quickly. When the seeds stop popping, in a few seconds, uncover, reduce heat to medium and add cumin and green chile. Sauté 30 seconds and add coriander, cayenne, and salt. Sauté 1 minute. Add cilantro. Sauté 1 minute.

4. Add mango, including the stone, and sauté 4 minutes. Add 1 cup water, cover and cook until mango softens, about 7-8 minutes. Do not let mango get mushy.

5. Pour dal on top of mango, stir and cover. Simmer 10 -12 minutes, for flavors to blend.

6. In a small skillet, heat remaining oil on medium heat. Sauté garlic until golden, about 3 minutes, and add to dal. Do not stir. Cover immediately and rest 3 minutes. Before serving, stir garlic into dal and serve hot with rice or any Indian bread.

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CURRIED PEAS AND CHEESE (Matar Panir) – Serves 8

• 1 recipe panir - cut into ½” cubes
• 2 tablespoons oil
• 1 28-oz. can tomatoes, chopped
• ¾ teaspoon turmeric
• ½ teaspoon fresh ground pepper
• 1/3 cup chopped cilantro
• 1 ¼ teaspoon salt or to taste
• 2  10-oz. packages frozen peas

1. Heat oil in a saucepan on medium heat. Add tomatoes, tomato liquid, turmeric, pepper, cilantro and salt. Bring to a boil, reduce heat to medium low and cover. Simmer 5 minutes.
2. Add peas and panir. Raise heat to medium and return to a boil. Cover, reduce heat to maintain a low boil and cook 15 minutes, stirring occasionally.
3. Serve with rice or any Indian bread.

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FLATTENED CHICKEN WITH PEPPER AND POMRGRANATE – Serves 4

The Indian grill adds excitement to the summer grilling repertoire with its spices and tantalizing aromas.

• 3-3 ½ pound split chicken
• Marinade:
  ¼ cup fresh lime or lemon juice
• ¼ cup oil
• 2 tablespoons cider vinegar
• 1½ tablespoons peeled minced ginger or ginger paste
• 1½ tablespoons minced garlic or garlic paste
• 1½ teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon dried pomegranate seeds, powdered in spice grinder
• 1 teaspoon black peppercorns, coarsely ground in spice grinder

1. Skin chicken and remove all visible fat. Wash well and wipe dry.
2. In a plastic bag or mixing bowl mix lime juice, oil, vinegar, ginger, garlic, salt and pepper. Massage chicken with marinade and refrigerate 24 hours or overnight, turning chicken a few times.
3. Heat oven to 350°.
4. Heat grill pan on medium-high heat for 5 minutes. Remove chicken from marinade and place breast side down on grill pan. Discard marinade. Place an iron press on top of chicken and cook 10 minutes. Reduce heat to medium and cook another 5 minutes. Flip chicken and replace press on top. Cook 15 minutes.

5. In a small bowl, mix together pomegranate powder and ground pepper. Set aside.
6. Transfer chicken to a foil-lined baking sheet. Sprinkle ½ reserved spice powder and bake 20 minutes. Turn chicken and sprinkle remaining spices on top. Bake another 10 minutes. Pierce chicken in thickest part to see if it is no longer pink.
7. Remove from oven and cut into pieces. Serve immediately.

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BEAN PORIYAL – Serves 8

Poriyals are lightly seasoned ‘dry’ vegetable dishes from the South. They emphasize the fresh flavors of the vegetable cooked in their own moisture, the technique being similar to North Indian ‘dum’ cooking. Poriyals add the textural contrast to the curry dishes in Southern cooking.

• 2 tablespoons oil
• 2 teaspoons mustard seeds
• 2 teaspoons cumin seeds
• 2 teaspoons urad dal, picked over and rinsed
• 2 teaspoons channa dal, picked over and rinsed
• 2 dry red chilies, broken in half
• ½ teaspoon asafetida
• 2 sprigs fresh curry leaves - optional
• 2 lbs. green beans, cut in 1/4” dice
• 2 tablespoons unsweetened grated coconut

1. In a large skillet with a tight fitting lid, heat oil until a couple of mustard seeds thrown in start to sputter. Add all the mustard seeds and cover quickly. When the seeds stop popping, in a few seconds, uncover, reduce heat to medium  and add cumin seeds, urad and channa dals, chili, asafetida and curry leaves. Stir 30 seconds.
2. Add beans and salt. Mix well. Sprinkle 2 tablespoons water and cover. Reduce heat to medium low and cook, stirring periodically, until beans are barely tender, about 5-8 minutes. Avoid over-cooking as beans will lose their bright color.
3. Sprinkle with grated coconut and serve.

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LOW FAT PANIR

• ½ gallon low fat (2%) milk – 8 cups
• 1quart buttermilk – 4 cups

1. Line a large strainer with a double layer of cheesecloth.
2. In a large saucepan or enamel pot over medium heat, bring milk to a boil. (Do not use non stick pan).
3. Pour in buttermilk and stir.  When liquid separates from solids in about 1 minute, remove from heat.  Stir until solids are completely separated.
4. Pour contents of pan into cheesecloth-lined strainer. Discard liquid or save for another use.
5. Gather up ends of cheesecloth, twist to form a ball and tie with string. Tie the ends loosely on kitchen faucet to drain over sink for 5 minutes.  Open cheesecloth, flatten panir with hand and enclose again.
6. Place a tray at edge of sink. Place wrapped panir on tray and twist ends of cheesecloth arranging both ends to drip over the edge into sink. Place a weight on top of panir. (You can use the pot in which panir was made and fill ¾ full of water.) Let drain for 30 minutes or longer. (Panir will be solid at this point. The range in time is just to indicate that it is not critical to remove at 30 minutes, but okay to leave longer.)
7. Remove and use as required.

Note:   To store up to 4 days in refrigerator, wrap in plastic wrap.  Can be frozen up to 3 months.

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LENTIL DUMPLINGS IN YOGURT (DAHI WADA)

(Makes 18-20)

• 1cup urad dal (white lentil)
• 6 tablespoons cilantro, chopped - divided use
• 2 teaspoons minced green chili, preferably serrano
• 1 ½ teaspoons peeled and minced ginger
• 1 teaspoon toasted cumin seed
• ¾ teaspoon salt
• Oil for deep-frying
• 4 cups plain nonfat or low fat yogurt
• 1½ teaspoons sugar
• ¾ teaspoon cumin powder
• ½ teaspoon cayenne
• ½ teaspoon fresh ground pepper

Garnish: 1½ teaspoons chaat masala, remaining 3 tablespoons cilantro, chopped, ¼ cup Sweet Tamarind Chutney, available in Indian markets

1. Clean and pick through dal for any small stones and grit. Rinse several times in cold water until water is fairly clear. Soak overnight in water to cover by 3-4 inches.
2. Next morning, drain dal, reserving liquid. Process in 3 batches in blender, adding enough reserved liquid to make a thick batter. Remove to a bowl.
3. Whisk in half of cilantro, chili, ginger, cumin and salt to batter. Whisk vigorously for 2 minutes to incorporate air to lighten batter. Set aside for 10 minutes.
4. Heat oil on medium heat or 350° in electric fryer. Drop batter by spoonfuls to form walnut-sized balls and deep fry until golden brown. Keep a bowl of very hot water handy and pop the balls into the water as soon as they are ready. Soak about 20 minutes, remove carefully and squeeze each one gently between your palms to flatten and remove excess water. Arrange on serving platter.
5. Stir yogurt until creamy. Add ½ cup water, sugar, cumin, cayenne and pepper. Mix well and pour over dumplings, covering them completely. Chill at least 3 hours. Sprinkle chaat masala and cilantro on top before serving. Drizzle a little sweet tamarind chutney on top if desired.

Note: Dumplings (wadas) can be made ahead and frozen. Do NOT soak after frying, but drain on paper towels. Cool and freeze. To serve, thaw completely and then soak.

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CHICKEN CHILI FRY - (Serves 8)

Left over cooked chicken is not uncommon, and here is a new way to put it to good use. In fact the dish is an ideal candidate for the creation of a fusion dish. Toss it with pasta or over couscous and you have an incredibly healthy meal in a dish with the brightest of flavors!

• 2 tablespoons oil
• 2 cups sliced onions
• 1 ½ tablespoons peeled and minced ginger root
• 1 tablespoon minced garlic
• 2 minced green chilies (optional), preferably serranos
• 2 medium tomatoes, cut in 1" wedges
• ½ cup green bell pepper, cut in 2" by 1/4 " strips
• ½ cup red or yellow bell pepper, cut as above
• 1 ½ teaspoon coriander powder
• 1 teaspoon cumin powder
• ¼ teaspoon turmeric
• ½ teaspoon cayenne
• Salt to taste
• ½ cup cider vinegar
• 2 teaspoons sugar
• 4 cups cooked shredded chicken
• ½ cup chopped cilantro

1. In a skillet, heat oil over medium heat. Add onions and sauté until limp and pale gold, 8 - 10 minutes.
2. Add ginger, garlic and green chilies. Sauté 2 minutes.
3. Add tomatoes and bell peppers. Sauté 5 minutes until tomatoes are slightly soft.
4. Add coriander and cumin powders, turmeric, cayenne and salt. Sauté 2 minutes more.
5. Add vinegar and sugar. Mix well.
6. Add chicken and toss to mix. Cover, turn off heat and leave flavors to blend.
7. Stir cilantro into chicken and serve.

TANDOORI SHRIMP - (Serves 8)

• 2 pounds large, peeled deveined shrimp
• 1/2 cup thick yogurt
• Juice of 1 large lime or lemon
• 1teaspoon ginger paste
• 1teaspoon garlic paste
• 1teaspoon coriander powder
• 1teaspoon garam masala
• 1/2 teaspoon cumin powder
• 1/2 teaspoon cayenne
• 1/2 teaspoon paprika
• 11/2 teaspoons salt to taste
• 3-4 drops red food color - optional



• Bamboo skewers, soaked in water for 30 minutes



• Melted butter for basting



• 1 lime or lemon

1. Rinse shrimp and pat dry.
2. In a non-reactive bowl mix together yogurt, lime or lemon juice, ginger, garlic, coriander, garam masala, cumin, cayenne, paprika, salt and food color, if using. Add shrimp to bowl and mix well. Set aside for 15 minutes.
3. Thread 3 - 4 shrimp on 2 parallel bamboo skewers to prevent shrimp from rotating. Brush with melted butter and grill or broil, turning once, just until shrimp are firm, about 3 - 4 minutes. Do not over cook.
4. 4. Squeeze more lime or lemon on top and serve.

CABBAGE AND BELL PEPPER WITH MUSTARD SEEDS - (Serves 8)

This simple dish is good with fish or any other meat. It is wonderful with non Indian entrees as well. Use red bell pepper if desired or a mix of both.

• 2 tablespoons oil
• 2 teaspoons mustard seeds
• 1 dry red chile, optional
• 1/4 teaspoon asafetida
• 1 tablespoon peeled and minced ginger root
• 1 head cabbage, sliced thinly - (approximately 5 - 6 cups)
• 1 green bell pepper, sliced thin lengthwise
• 1 teaspoon coriander powder
• 3/4 teaspoon turmeric
• 1/2 teaspoon cayenne
• 1 teaspoon sugar
• Salt to taste

1. In a skillet, heat oil over high heat until a couple of mustard seeds thrown in start to sputter. Add all the mustard seeds and cover quickly. When the seeds stop popping, in a few seconds, uncover, reduce heat to medium and add whole red chile, asafetida and ginger. Reduce heat to medium and sauté 1 minute.
2. Add cabbage, bell pepper, coriander, turmeric, cayenne, sugar and salt. Mix well. Increase heat to medium high and stir fry until crisp tender, about 4 - 5 minutes. Do not overcook as it will become mushy.
3. Serve hot or at room temperature.

TALAYBADI

A Sindhi dish from my childhood that I recently rediscovered. Spicy ground meat mixed with macaroni and eggs, mint, and cilantro and baked.

• 1 1/2 tablespoons oil
• 1 cup chopped onion
• 2 oz. elbow macaroni or spaghetti, broken in 3-4 inch pieces
• 1 pound lean ground beef
• 2 teaspoons peeled minced ginger
• 2 teaspoons minced garlic
• 2 teaspoons minced green chiles, preferably serrano
• 2 cups chopped tomatoes
• 1 teaspoon salt
• 1/4 cup plain non-fat yogurt - see note
• 1 1/2 teaspoons coriander powder
• 3/4 teaspoon cumin powder
• 1/2 teaspoon turmeric
• 1 teaspoon garam masala
• 1/2 cup cilantro leaves, chopped
• 1/2 cup mint leaves, chopped
• 2 eggs, well beaten
• Spicy ketchup to accompany

1. Spray an 8-inch square baking dish with vegetable spray. Set aside,
2. In a non-stick skillet, heat oil over medium-high heat. Sauté onions until golden, about 7-8 minutes.
3. Reduce heat to medium and add beef, ginger, garlic and green chiles. Mix well and break up lumps. Allow meat juices to dry, stirring periodically.
4. While meat is cooking, fill a small saucepan with 8 cups water and bring to a boil over high heat. Add pasta and cook until tender. Drain and rinse under cold water. Set aside.
5. When meat is dry. Continue to brown, adjusting heat to prevent burning, until meat is darker, about 6-8 minutes. Add tomatoes and salt and brown, mashing tomatoes as they soften. Continue to sauté until meat is several shades darker, about 6-8 minutes. If necessary, add 1 tablespoon yogurt at a time to prevent burning, but do not shorten browning time.
6. Add coriander, cumin and turmeric. Sauté another 2 minutes. Remove from heat and sprinkle garam masala. Mix in cilantro, mint and pasta. Add eggs and mix well. Transfer to prepared dish, press gently to even mixture and bake in a preheated 350º oven until set and golden, 20 -25 minutes. Serve with spicy ketchup.

Indian Macaroni & Cheese

(Serves 4-6)

Macaroni and cheese is a culinary legacy of the Raj, but as was usual, the dish took on Indian overtones. So though the original still survives, an Indianised version also shows up on menus.

Pre-heat oven to 375º

• 1 tablespoon oil
• 1 teaspoon cumin seed
• 2 teaspoons ginger paste
• 2 teaspoons garlic paste
• 11/2 cups chopped onion
• 3 cups chopped Roma tomatoes
• 11/4 teaspoons salt or to taste
• 2 tablespoons butter
• 3 tablespoons flour
• 1 cup milk, warmed
• 1/2 cup shredded cheese
• 1/2-1 teaspoon cayenne - optional
• 1 dry cup elbow macaroni, cooked
• 1 tomato, sliced

1. 1. Spray 1 qt. baking dish with vegetable spray. Set aside.
2. 2. In a saucepan, heat 1 tablespoon oil over medium heat. Sauté cumin, ginger and garlic 1 minute. Add onions and cook until translucent, 6-8 minutes.
3. 3. Add tomatoes and salt. Mix well. Cover and cook on medium low heat until tomatoes break down. Mash with back of spoon. Set aside.
4. 4. In another saucepan, melt butter over medium-low heat. Remove from heat and whisk in flour. Add milk in a slow stream, whisking continuously to make a smooth mixture. Return to medium heat and cook, stirring continuously, until sauce is thick, 5-7 minutes.
5. 5. Stir in 1/4 cup cheese until melted. Stir in cayenne if using. Add tomato masala and mix well. Stir in macaroni.
6. 6. Pour mixture into prepared pan. Arrange tomato slices on top. Sprinkle remaining cheese evenly on top. Bake in preheated oven until top is bubbly and lightly browned, 25-30 minutes.

Almond and Pistachio Brittle

(Makes 64 - 1 inch pieces)

Although my mother did not cook, she did have 3 specialties and this Sindhi brittle was her signature.

• Oil to grease pan
  
  
• 1/2 cup oil
• 1 cup sugar
• 3/4 cup unsalted pistachios, slivered or coarsely chopped
• 3/4 cup unsalted almonds with skin, slivered or coarsely chopped

1. Generously oil a marble slab or large wooden board, rolling pin and tip and edge of knife.
2. In a heavy 3-quart saucepan heat oil over medium-high heat for 5 minutes.
3. Add sugar, swirling pan to mix, and cook until sugar at bottom of pan turns golden, 2-3 minutes. Reduce heat to medium and stir continuously until all lumps dissolve, about 2 minutes. Continue cooking until sugar is dark golden, about 2 minutes. Leave behind 3-4 tablespoons oil in pan and pour excess into bowl. (This oil can be reused).
4. Add nuts and reduce heat to medium-low. Stir briskly to mix well. Remove from fire.
5. Immediately pour mixture onto prepared board. Rapidly roll to 1/4 inch thickness. Mark into small squares while still warm. Wait 3 - 4 minutes and cut.
6. Cool completely before storing in an airtight container for up to 2 weeks

Bengali Shrimp and Long Squash
(Lau Chingri)

Serves 4-6

A tasty combination of mild squash and shrimp, lightly seasoned with the signature 5-spice blend of Bengal, I think of this as the perfect summer dish. Zucchini is a good substitute for the pale green long squash, so popular in Asia.

• 2 lb. medium shrimp, peeled and deveined
• 1 scant teaspoon turmeric
• ½ teaspoon carom seeds - (ajwain)
• 1 ½ teaspoons salt or to taste

• 2 tablespoons mustard oil - see note
• 2 bay leaves
• 1 teaspoon panch phoran - (Bengali 5 seed mix)
• 1 ½ lb. long squash, peeled and diced ½ inch (Opo squash)
• 4 slit green chilies, preferably serranos
• 1 teaspoon cayenne
• 1 teaspoon cumin powder

• 2-3 tablespoons cilantro, chopped

1. Marinate shrimp with ½ teaspoon turmeric, carom seeds and salt for 20 minutes.
2. Heat 1tablespoon oil on high heat in a wok, until smoking. Turn off heat for 1 minute. Return to medium high heat and sauté shrimp just until pink, about 2 minutes. Remove and set aside.
3. Repeat heating and cooling process with remaining oil. Add bay leaves and panch phoran and as soon as mustard seeds stop popping add squash. Stir with spices and add ½ cup water and salt. Cover and bring to a boil. Reduce heat and simmer until vegetables are tender, about 12-15 minutes. Add additional water a little at a time, if necessary.
4. Stir in the remaining turmeric, chilies, cayenne and cumin. Cover and cook 3-4 minutes.
5. Add shrimp, ½ cup water and increase heat to medium. Cook, uncovered, stirring occasionally, until gravy is thicker. Adjust seasoning and serve hot, garnished with cilantro.

Note: Mustard oil is cold pressed from mustard seeds and is not an infusion. It is available in Indian markets and specialty food stores.