Simple, Elegant, Artful - Indian Cooking at its best
Poori wale aloo - , tomato in a rich, hearty curry which is flavored with bay leaves and coriander
Channa Masala - A traditional Indian l dsh
Dal/Lentil Croquettes in Yogurt - a specialty that is made at this time - this is not an easy recipe but we will go ahead and try to make it as it is very traditional
Seviyaa
and red wine
Poori wale Aloo
No festival is a festival without Pooris and poori wale aloo!
4 white potatoes boiled
1 tablespoon canola oil
1 tsp jeera (cumin)
1 tsp rai (small reddish brown mustard seeds)
1 inch piece of fresh ginger, finely chopped
4 green chillies, finely chopped
3 tomatoes, chopped
0.5 tsp red chilli powder
1/4 tsp turmeric powder
2 tsp salt
1.5 cups of water, heated
1. Peel the boiled potatoes and crush with your hands in small to medium sized pieces. Do NOT chop, just crush messily with your hands.
2. In a pan (use a small diameter and deeper pan versus a large diameter and shallower pan), add oil, let it heat.
3. Add jeera and rai, let it crackle.
4. Add ginger and green chillies.
5. When brownish, add tomatoes and fry till they most of the water is gone.
6. Add salt, turmeric powder and red chilli powder and stir.
7. Add in the potatoes and fry for 2-3 minutes with the tomato mix.
8. Add the hot water and let it all boil for 10-15 minutes on medium flame.
9. Garnish with finely chopped cilantro.Sevain Kheer
Sevain is vermicelli that you get in the Indian stores. When we were little, we used to call this "line wali kheer". Still enjoy it as much as I used to back then!!
1/2 cup vermicelli
1 tsp ghee
1/2 gallon 2% reduced fat milk
1/4 cup raisins (golden / black , any will do)
1/4 cup almonds, sliced finely
1 cup sugar
1/2 tspn cardamom powder
1. In a heavy bottom stainless steel pot, add all of the milk and let it boil on medium high for 15-20 minutes.
2. In another pan, heat ghee. Add to it the vermicelli and stir till it is reddish brown, about 1o minutes on medium high flame.
3. Add this vermicelli to the milk. Add sugar, the cardamom powder and the almonts and raisins.
4. Keep cooking on medium and medium-high heat for around an hour. Dont stir too often, stir when you see cream settling down at the top, this makes the kheer thicker.
5. Final result will be around 1/2 or 1/3 the amount of milk you used initially. The kheer will also have turned to the color of a latte.
