Raita is a yogurt dish used as a sauce or dip. The yogurt is usually seasoned with ground red mustard seeds, ground cumin, coriander (cilantro), salt and optionally sugar. Vegetables such as cucumber and carrot and even fruits like grapes and banana are used. The mixture is served chilled. Raita has a cooling effect on the palate that makes it a good neutralizer for spicy Indian dishes. In this recipe we will be using cucumber and grapes and adding sugar for sweetness.
2 cups yogurt
3/4 cucumber peeled and grated
1/2 cup grapes chopped into quarters
1/2 tsp salt
1 tbsp sugar
1 tsp ground red mustard seeds
1 tsp ground cumin seeds
1/4 cup chopped cilantro
To an empty medium sized mixing bowl, add 2 cups of yogurt. Mix lightly just until the yogurt is of smooth consistency.
Squeeze all the water from the grated cucumber. Add to the yogurt. Mix gently. Avoid mixing too much or too rigorously as this will cause any remaining water to be released from the cucumber making for a watery raita!
Add the spices – salt, sugar, ground red mustard seeds, ground cumin. Mix gently.
Add the grapes, mix gently. Garnish with cilantro.
We want the raita to be a nice balance of sweet and sour. Upon tasting if you feel one over powers the other feel free to make some adjustments.
This is a very simple reciepe to make a delicious potato curry or sabji. This sabji can be slightly modified to be made with or without a gravy. With a gravy, this dish goes great with rice, roti or even some toast. Without a gravy, this dish makes a great replacement for roasted or mashed potatoes usually had with dinner. Today we will be making this potato sabji with a tomato based gravy. Enjoy!
2 large potatoes peeled and cubed
1 tomato diced
4 cups water
1 tbsp salt
1 tbsp lemon juice
1 chunk jaggery (see video for visual)
1 tbsp oil
½ tsp shredded ginger
½ tsp mustard seeds
½ tsp turmeric
½ tsp red chilli powder
½ tsp ground corriander and cumin powder mixture
pinch asofotedia powder (Hing)
In a pot, heat oil on high.
Add the mustard seeds into the oil and allow them sizzle. Turn the stove down to medium.
Add the asofotedia powder and turmeric.
Add the potatoes and water (Note – I have estimated 4 cups, ideally, you want enough water so that the potatoes are almost completely covered). Turn the stove up on high.
Add the salt, jaggery, chilli powder, ginger, corriander/cumin mixture and tomatoes. Stir.
Leave the stove on high and the pot uncovered, bring to a boil.
Once at a boil, turn the stove down to low-medium, bring it down to a simmer and partially cover. Allow about 20 minutes to pass, stirring occassionally.
Pick up a piece of potato with a spoon, and check to see that it is tender and cooked through.
Turn off the stove and add the lemon and cilantro to garnish.
Paratha are a type of flatbread that originated in India. They are made with whole-wheat flour and typically pan fried with ghee (clarified butter) or oil. The stuffing for a paratha can either be mixed into the dough, or placed into a ball of dough which is made into a pocket. In this receipe we are keeping it simple by just mixing the stuffing directly into the dough. For the stuffing we are using a form of spinich called, fenugreek.
2 cups whole wheat flour (atta)
½ cup water
2 tbsp yogurt
2 tbsp oil
¼ cup chick pea flour
3 cloves shredded garlic
½ tsp shredded ginger
1 tsp salt
½ tsp turmeric
½ tsp red chilli powder
1 bunch or 1 bag of fenugreek spinich (methi) washed, cut and blended
pinch of sugar
Combine all the dry ingredients in a mixing bowl. Try and get rid of any lumps.
Add the wet ingredients (water, yogurt, oil) and work the dough until all the liquid is absorbed.
Heat a non-stick pan on the stove on medium heat.
Make a ball of dough (about half the size of a golf ball) and douse it in some all purpose flour.
On a smooth surface, roll the ball of dough to about 8-10 cm in diameter using a rolling pin. Roll with a very light hand and douse the paratha in flour when needed to avoid sticking.
Place the paratha on the pan and lightly cook one side. After about 15 seconds flip it over and cook the other side. After another 10-15 seconds flip it over again. Lightly brush this side with oil. Flip it over again and with a spatula, press down on the paratha, allowing it to cook and absorb the oil. Flip over and continue this.
Repeat steps 4-6 for the remainder of the dough.
** Note – You need not finish all the dough at once. You can store it in the fridge for a couple days.
Chole is a North Indian chick pea dish. The base is a tomato gravy and to this you add either canned chick peas or if you prefer dried ones which you have soaked overnight. In this recipe we will be using canned chick peas. Like most Indian curries you can adjust the spice so that the dish is spicy or mild depending on your taste. This recipe will make the Chole on the milder side.
1 can chick peas
2 medium sized tomatoes diced
1 tsp tomato paste
1 medium sized onion diced
3 cloves garlic diced
½ tsp cumin seeds
¼ tsp sugar
¾ tbsp salt
½ tsp ginger paste
½ tsp turmeric powder
pinch asafetida powder
½ tsp red chilli powder
¼ tsp coriander powder
¼ tsp cumin powder
¼ tsp garam masala
3 tbsp oil
1 cup water
** Please note: In this recipe I am using a pressure cooker. If you do not have one, you may also just use a pot.
In your pressure cooker/pot heat 3 tablespoons of oil.
Once the oil is sufficiently heated, add ½ teaspoon of cumin seeds.
Allow the cumin seeds to sizzle in the oil. Once they have turned golden brown, add a pinch of asafetida powder. Follow this by adding ½ teaspoon of turmeric powder.
Add the onions and sauté until they have turned golden brown. Follow by adding the garlic. You do not need to sauté the garlic, as overcooked garlic tends to loose its flavour.
Add the tomatoes in and allow the mixture to simmer on medium heat until the tomatoes have melted and the mixture is fairly uniform. Follow by adding 1 teaspoon of tomato paste and mixing.
Add in the chick peas.
At this point we can add all the spices – salt, ginger paste, red chilli powder, coriander powder, cumin powder, garam masala and a pinch of sugar. Mix thoroughly.
Add in 1 cup of water.
At this point –
If you are using a pressure cooker put the lid on securely and turn the stove on high. Different pressure cookers behave differently in terms of how they release steam. In my pressure cooker, the pressure is released in the form of a “whistle” (steam shooting out), intermittently. In some pressure cookers, when the pressure is at maximum, the steam is continuously released – so basically the “whistle” does not stop. To simplify things, just cook the Chole in the pressure cooker for 10 minutes.
If you are using a pot, leave the stove on medium heat and put the lid half on (if you put the lid on securely, it will boil over). Allow the Chole to simmer for 20 minutes.
At this point if you are using a pressure cooker make sure you wait until all the pressure is released before opening. This is very important. If you have some chopped cilantro, you may add it as a garnish. Serve with basmati rice, naan, roti… whatever you desire!
Kulfi is a type of frozen Indian dessert similar to ice cream. It comes in many different flavours such as, mango, pistachio and rose. In this recipe we are going to keep it simple and just use a combination of ground almond, cardamom and saffron to provide flavour.
Ingredients – Half Quantity (Full Quantity)
185mL 1/2 can (370mL 1 can) Evaporated Milk
75mL 1/4 can (150mL 1/2 can) Condensed Milk
500mL 1/2 tub (1L 1 tub) Whipped Cream Cool Whip
2 tbsp (4 tbsp) Ground Almond
1 tsp (2 tsp) Ground Cardamom
1 tsp (2 tsp) Sugar
1 tsp (2 tsp) Saffron
Handful sliced almonds
Handful sliced pistachios
Using a mortar and pestle we want to combine the sugar and saffron and grind them together.
Combine some of the sugar and saffron in the mortar.
Using the pestle, grind until and sugar and saffron have become one powder.
Repeat until you have gotten through all the sugar and saffron.
Combine evaporated milk, condensed milk and whipped cream in a bowl and blend until no lumps remain, using a hand blender.
Add the ground almond, ground cardamom and saffron powder into the mixture.
Pour the mixture into a tray or individual serving cups. Garnish with the sliced almond and pistachio.
Put into the freezer to freeze. Freezing time is about 5-6 hours.
** Half Quanity makes about 7-8 servings
** Full Quantity makes about 14-15 servings
Cabbage Sambharo is a Gujarati side dish similar in look and feel to coleslaw or salad. There are two aspects to this dish which make it quite unique:
In order to stop the salad from becoming soggy, all excess water is removed by adding salt to the mixture and letting it sit for a while.
The “dressing” is far from the traditional combination of vinegar/lemon juice/olive oil. Instead, it is a combination of ingredients such as mustard seeds, sesame seeds and turmeric lightly toasted in oil on the stove top.
¼ of a small cabbage, shredded
¼ red pepper, julienned
¼ yellow pepper, julienned
¼ orange pepper, julienned
¼ green pepper, julienned
1 small carrot, shredded
1 tbsp salt
1 tsp mustard seeds
1 tsp white sesame seeds
1 tsp turmeric
1 green chili finely chopped (or to taste)
1 tsp oil
Handful of pomegranate
Handful of cilantro (Italian parsley)
Pinch of sugar
1 tbsp lemon juice
Combined shredded cabbage, julienned peppers and shredded carrot in a bowl.
Add the salt and mix it into the salad thoroughly – Let this sit for about 15 minutes.
Squeeze excess water from the salad. You can do this with your hands. Just take a handful and squeeze, until no more water comes out. Repeat this until you have gotten through all the salad. Place the dehydrated salad in another bowl.
Warm oil in a pot. Add the mustard seeds and allow them to sizzle until you hear them popping.
Add the sesame seeds and allow them to turn golden brown.
Add the turmeric and green chili.
Pour the entire contents of the pot into the bowl of salad which you set aside in step 3.
Add the lemon juice and sugar.
Mix so that the dressing, lemon juice and sugar is evenly distributed.
Moog dal is a traditional Indian lentil soup. Moog dal is the main ingredient in the soup, hence the name. However, you can add other types of lentils such as, masoor dal, val dal and chora dal, as we do below. In different parts of India, this dal is made differently. In the north, it is made to have a much thicker texture. Today we will be making it Gujarati style, which means it is more like a soup.
1/2 cup Moog dal (Spilt Green Gram)
1/2 cup Masoor dal (Red Lentil)
1 tbsp Val dal (optional)
1 tbsp Chora dal (optional)
7-8 cups warm water
2 chopped tomatoes
2 tbsp lemon juice
1 tsp ginger finely chopped – paste would be better
1-2 cloves shredded garlic (optional)
1 tsp mustard seeds (or cumin seeds)
1/4 tsp turmeric
1/4 tsp red chili powder
1/4 tsp coriander powder
1/4 tsp cumin powder
pinch of asafoedita powder
1/8 cup of jaggery (or 1 tbsp sugar)
1-2 tsp oil
1 tbsp salt added to the lentil mixture
Cooking the lentils:
Sift through all the lentils and remove any stones.
Combine all the lentils in a bowl and wash with warm water.
Transfer the lentils into a pot, and add about 7-8 cups of water, and the salt.
Boil on medium heat for about 45min to 1 hour. All the lentils should break apart. If it still seems like some of the lentils are whole, just run a hand blender through the mixture. You do not want to make it over smooth though; you want the mixture to maintain some texture.
The consistency of the lentil mixture should be soup-like. If you find it is too thick, just add some hot water until it reaches the right consistency.
Making the tomato gravy:
In a small pot heat 1-2 tsp of oil.
Once the oil has heated, add the mustard seeds.
Once the mustard seeds start to pop, add the turmeric and the asafoedita powder.
Add the chopped tomatoes, jaggery, ginger, chili powder, coriander powder and cumin powder. Mix all the ingredients together and allow the gravy to simmer until the tomatoes melt and the consistency is somewhat paste-like.
Add the tomato gravy into the lentil mixture.
Add lemon juice and optionally add some shredded garlic.
Stir the mixture and allow it to simmer on low heat for another 10-15 minutes.