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Recipe Archive

A Taste of India

• PLAIN RICE
  (Jasmine Rice)

Rice -- 1 cup
Water -- 1 3/4 cups

Put the rice and water in a pan.  Bring to boil, uncovered on medium-high heat.  Reduce the heat to low, cover and cook for 20 minutes or until the rice is done.  Serves two.

• DAL
  (Lentils)

Lentil -- 1 cup
Water -- 3 1/2 cups
Salt -- 1 1/4 teaspoons
Turmeric -- 1/4 teaspoon
Oil (vegetable) -- 2 tsp.
Black Mustard -- 1/4 teaspoon
Garlic -- 1 flake (chopped) 

Wash lentils once in cold running water.  Put the lentils and water in a medium-size saucepan.  Add salt and turmeric.  Bring to boil on medium-high heat, reduce heat to medium and cook for another 20 minutes (or until the lentils are cooked). 

Heat oil in a small frying pan, and mustard seeds and chopped garlic.  Take it off heat when mustard seeds have stopped popping, add to the dal.  Serve with plain rice.  Serves two to four. 

• RAITA
  (Cucumber Yogurt Salad)

Cucumber -- one medium
Plain yogurt -- 1 cup
Salt -- 1/4 teaspoon
Roasted cumin powder -- 1/4 teaspoon
Sugar -- a pinch 

Wash, peel and great cucumber.  Be yogurt for two to three minutes.  Add rest of the ingredients and mix.  Serve chilled.  Serves two. 

• BHINDI BHUJIA
  (Okra) 

Okra -- 1/2 pounds (cubed)
Oil -- 3 tbsp.
Onion -- 1 small (1/2 cup)
Cumin seeds- -- 1/4 teaspoon
Cumin powder -- 1/2 teaspoon
Turmeric -- 1/4 teaspoon
Salt -- 1/2 teaspoon
Garam Masala -- 1/4 teaspoon (or less)

Wash okra and pat it dry.  Cut them in half inch cubes.  Cut onion in half and slice it thinly.  Heat oil in a frying command and add cumin seeds, when cumin seems turn brown, add okra and cook for five minutes on medium-high heat.  Add onions and all the spices, except Garam Masala, and cook uncovered for another seven to eight minutes.  Switch off heat and sprinkle Garam Masala and serve with rice and dal or chappatis.  Serves two.

• CAULIFLOWER CURRY 
  (SUBJI)

Cauliflower -- 1/4 head
Potato -- 1
Peas -- 1/4 cup
Tomato -- 1/2 cup (chopped)
Onion -- 1/2 cup (minced)
Ginger -- 1 tsp. (minced)
Garlic -- 1 tsp. (minced)
Cumin seed -- 1/2 teaspoon
Turmeric -- 1/4 teaspoon
Cumin powder -- 1 tsp.
Coriander powder -- 1 tsp.
Garam masala -- 1/4 teaspoon
Salt -- 1 tsp.
Water -- 1 c.
Oil -- 2 tbsp. plus 1 tbsp. 

Wash, peel and cut potatoes into cubes.  Wash and cut cauliflower into cubes.  Heat 1 tbsp. of oil in a pan.  Add cubed potato and cauliflower.  Cook on medium heat for seven to eight minutes.  Take the vegetables out of the pan and put 2 tbsp. oil in the pan.  Add cumin seeds.  When the cumin seeds turn brown, add the onion.  Stir.  After two minutes add the ginger and garlic.  Cook on medium heat for five minutes.  Add salt and rest of spices, and the chopped tomatoes.  Cook for another five to seven minutes.  Add the potato, cauliflower, and the peas.  Add a cup of water and simmer for 10 minutes.  Sprinkle Garam masala.  Serve warm with chappatis.  Serves two to four.

Recipes submitted by 
Anju Mishra