Geographic Alliance of Iowa
Geographic Alliance of IowaRECIPES FROM INDIA
By Natasha Cooper
Indian food varies greatly from state to state and from region to region within India. However, spices are used throughout their dishes to give them a unique look and flavor. Black pepper, bay leaves, cardamom, chili, chili sauce, cinnamon, cloves, coconut cream, coconut milk, coconut, coriander, cumin, curry powder, curry paste, and fenugreek seeds are common used ingredients in Indian cooking.
Note: If you are unable to make these dishes, you may want to bring in some
of the spices used in Indian cooking and have your students research them.
Ghee used in Indian Cooking
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Yields: 1+1/2 cup (375 ml) Melt the butter in a heavy saucepan over moderate heat. Increase the heat and bring the butter to a boil. When the surface is completely covered with foam stir the butter gently and reduce the heat to the lowest possible setting. Simmer uncovered and undisturbed for 45 minutes, or until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the butter through a sieve lined with linen or four layers of cheesecloth. If there are any solids in the ghee, no matter how small, strain it again until it is perfectly clear. Pour the ghee into a glass jar and seal tightly. This recipe makes about 1+1/2 cups, and may be kept at room temperature for several months, or almost indefinitely refrigerated. It will congeal if refrigerated, and so must be warmed before using if liquid ghee is called for. |
APPETIZER
Vegetable Samosa
Ingredients:
For dough:
1 cup of Flour
3 tablespoons of oilFor stuffing:
½ cup of green peas
2 tablespoons of oil for frying
1 tsp of cumin seeds
1 tsp of chopped ginger
1 tsp of green chilies
2 cups of cooked southern style hash browns
1 tsp of red chili powder
1 tablespoon of chopped coriander leaves
How to prepare:
Mix the dough ingredients and add water little by little to make a hard dough. Keep a wet cloth on top for 10-15 minutes.
Boil peas until done.
Heat oil in a pan, add cumin seeds and watch them change color. After they change color, add chopped ginger, chopped green chilies, and hash browns. Add red chili powder and salt.
Once potatoes are done, add peas.
Divide the dough into sixteen equal portions and roll them into balls. Apply a little flour and roll them into four-inch diameter elongated diskettes.
Cut into half, apply water on the edges. Shape into a cone and stuff it with the vegetable filling. Seal the edges and fry in hot oil.
MAIN DISHES
Chicken Curry, this serves 4-6 (serve with white rice)
Watch this dish closely while cooking or it could stick to the pan.
Ingredients:
¼ cup of Ghee or oil
2 thinly sliced onions
2 thinly sliced garlic cloves
2 tablespoons of curry powder
1 tablespoon of tomato paste
2 lbs. of chicken pieces
Fresh lemon juice
1 tablespoon of dried out coconutHow to prepare:
Melt butter and sauté onion and garlic pan.
Add curry powder and tomato paste and simmer for 3-5 minutes
Add chicken pieces and let simmer for 45 minutes.
Add lemon juice and coconut.
Tandoori Chicken
Ingredients:
8 chicken thighs
1 large chopped onion
4 chopped garlic cloves
½ tsp. of ground ginger
1 tsp. of ground coriander
½ tsp. of ground cumin
2 tsp. of ground turmeric
½ tsp. of chili powder
½ cup of plain yogurt
1 tbsp. of white vinegar
1 tbsp. of Worcestershire sauce
4 tbsp. of fresh lemon juiceHow to prepare:
Make 3-4 cuts on each side of the chicken pieces.
Combine onion, garlic, ginger, coriander, cumin, turmeric, chili, vinegar, yogurt, and Worcestershire sauce and half the lemon juice in a blender. Blend until smooth.
Pour mixture over chicken, refrigerate overnight or for at least six hours.
Place in oven and bake at 350 for 45 minutes until chicken is tender.
SIDE DISH
Potato Curry (serves 4-6)
Ingredients:
¼ cup of ghee or oil
1 ½ - 2 cups of potatoes cut into cubes
1 tsp. of ground turmeric
1 tsp. of ground cumin
½ cup of chopped tomatoes
1 tsp. of chili powder
hot waterHow to prepare:
Add ghee, potatoes, turmeric, and cumin. Sauté for five minutes.
Add tomatoes, chili powder, and hot water and bring to boil. Cover and put on low for about 15 minutes until potatoes are done.
BREAD
Chapatis (serves 6-8)
Ingredients:
3 cups of wholemeal flour
1 tablespoon of Ghee or oil
1 cup of lukewarm water
oilHow to Prepare:
Place the flour in a bowl and add in melted butter.
Add water and mix into a firm dough.
Knead dough for 10-15 minutes until elastic. Cover and let rest for about an hour.
Pinch off pieces of dough about half the size of your fists and roll out to the size so it looks like a pancake.
Put oil in the frying pan and fry one chapatti at a time for about a minute on each side.
DESSERTS
Sweet Rice Pudding (serves 6-8)
Ingredients:
2 tbsp. of hot milk
¾ cup of rice
1 tbsp of butter
3 cardamom seeds
½ of cinnamon
2/3 cup of cold milk
4 tbsp. of sugar
2 tbsp. of half and half
1 package of flaked or sliced almonds
1 package of walnut pieces
¼ cup of raisinsHow to prepare:
Cook rice in boiling water for about 5 minutes and drain.
Melt butter in a saucepan; sauté rice, cardamom, and cinnamon for 3 minutes.
Add cold milk and sugar.
Cook over low heat covered until rice is fully cooked.
Jalebi (looks like a fried pretzel, tastes like funnel cake)
Ingredients:
1 ½ cups of flour
1tsp. of baking soda
2 ½ cups of sugar
½ tsp of cardamom powder
Ghee or oil to fry inHow to prepare:
Mix flour and cooking soda. Add water to make a smooth batter. Make sure there are no lumps. Leave it overnight to ferment.
Mix it again, add water if necessary to make it a pouring consistency.
Prepare sugar syrup by adding equal amounts of sugar and water. Add cardamom and cook for 20 minutes.
Heat oil in a deep fat fryer or a pan. Put batter in a frosting container and put in oil to fry.
Cook until crisp on both sides and remove and put in sugar syrup for five minutes before serving.
