Kheer

This is like a tasty rice pudding. 

You need:
3-5 cups of milk
1/3 cup of rice
1 tsp cardamom
1/4 cup sugar
2 tbl cashews
2 tbl pistachios
2 tbl raisins
2 cups water

Step 1: In a small sauce pan add the nuts and raisins with 2 cups of water. Boil for 10 minutes.

Step 2: Allow the nuts and raisins to cool. Remove from the water, remove skins from the nuts. Chop nuts and raisins. Set aside for later.

Step 3: In a pressure cooker add the milk. Heat milk over medium high until it boils.

Step 4: Add rice and cardamom. Close the lid and heat for 3 whistles. Pop the latch and the lid will fall when the steam has left the pot.

Step 5: Add sugar and stir well. Add chopped nuts and raisins, then stir well.

You can serve warm or chilled.

Lesson learned the hard way: Do not add the sugar until after the milk and rice have been cooked for three whistles in the pressure cooker! If you add the sugar and then cook the sugar will make the milk split while it is cooking.

Basic Daal

Daal is usually served over rice to accompany a vegetable dish but you can also serve it with any meat.

You need:
1/3 cup of lentil (any kind will do, I mix three different kinds)
2 cups of water
1/2 tsp turmeric
1 tsp salt

Step 1: Place daal in pressure cooker and rinse well with water.

Step 2: Add two cups of water. The measurement for daal is six parts water into one part daal.

Step 3: Add turmeric and salt. Close the lid and heat over medium heat.

Step 4: Cook for 7-9 whistles and then remove from heat. Pop the latch on the handle. The lid will fall into the daal once the steam has gone from the pot.

Serve over rice. It can also be served as a main dish.

Besan Toast

This can be a quick snack or it can be a weekend breakfast.
You need:
1 cup besan (gram flour)
1 cup water
3-5 cloves garlic
1-2 green chilies
1 egg (optional)
1 tsp salt
6 pieces of bread (any kind will work) cut in half
oil for deep frying

Step 1: Mix everything but the bread and oil in a medium mixing bowl.

Step 2: Heat oil. While oil is heating up start cutting the bread pieces in half.

Step 3: Depending on how wide the pan you are frying is, dip 2-4 pieces of bread into the mix.

Step 4: Place the mix covered pieces of bread in oil  the heated oil. Allow to fry about 5 minutes, until golden brown. Flip over and let the other side cook. Once a nice golden brown color place on a plate covered with paper towels to absorb the extra oil.

Step 5: Dip the next batch of bread into the mix and then place in the heated oil. Cook until golden brown on both sides and set on plate with previously cooked pieces. Continue doing so until all of the bread is cooked.

Serve with ketchup, ranch dressing, or any other dipping sauce you prefer.

Besan Sabzi

For besan pieces you need:

1 cup besan (gram flour)
1 cup water
1 tsp salt
1 tsp red chili powder (adjust to preference, more if you like it hot less if you don't)
1 tsp garlic powder

Step 1: In medium mixing bowl add all of the ingredients together. Make sure the mix is runny, it should be a bit thinner than pancake batter.

Step 2: Using a 1/2 cup sized scoop, one scoop of mix onto a heated griddle pan.

Step 3: Allow to cook about 5 minutes or so, until it gets slightly brown.

Step 4: Flip with spatula. Take the edge and fold over to middle. Take the other edge and fold over in middle. You should have what looks kind of like a flattened burrito. The cooked part will be in the middle.

Step 5: Allow to cook 5 minutes or so, until slightly brown. Flip and cook the other side as well.

Step 6: Remove from pan and set aside on plate. Place one 1/2 cup sized scoop mix onto griddle and cook the same way. Continue until all of the mix is prepared.

For the Curry Sauce you need:
1/4 cup oil
1-2 tsp of 5 spice mix
1/2 tbl coriander powder
1/2 tbl mustard powder
1/4 tbl red chili powder ( adjust to heat preference)
1/2 tbl garlic powder
1/2 tbl turmeric powder
1 large tomato, chopped
3 cups water

!! Lesson learned the hard way: Have the spices and the chopped tomato ready because the first two steps go fast and the spice mix will burn!!

Step 1: Add oil and 5 spice mix in large stir-fry pan. Heat until spices start to sizzle, should take 2-3 minutes.

Step 2: Add the spice powders and tomato. Mix well and cook until mushy. This should that about 5 minutes or so.

Step 3: Add water. Cook 5-10 minutes until it starts to boil.

Step 4: Take the prepared besan pieces and cut into one inch pieces. Add to the curry sauce, mix gently, cover and let simmer for about 5 minutes.

Serve with rice.

Roti

You need:
3 cups whole wheat flour
1 cup water
1-2 tbl oil
extra flour in a wide based container (like a pie pan)
rolling pin
surface for rolling
gas stove
cooking tongs

Step 1: Mix flour and oil in medium sized mixing bowl evenly. The flour should look slightly flaky.

Step 2: Add water to flour and mix with spoon. I'm not a fan of getting sticky flour stuck on my hands so I stir until it starts to look more like a dough.

Step 3: Knead the flour with hands for 8-10 minute until the dough starts to get nice and soft. You can add a little bit of water if you want but add very little at a time or you will need to add more flour. You do not want it to be sticky or the roti will not roll out right.

Step 4: Cover and let rest 10-30 minutes. This will help make roti easier to roll.

Step 5: Take a small amount, about 2 inches around. Roll into a ball and then flatten slightly.

Step 6: You will need a wide bowl or container about the size of the roti to dip the dough into. A pie pan works great for this. Place the flattened ball into the flour and then flip and get flour on the other side as well. It should be nice and dusty.

Step 7: Take your rolling pin and rub flour on it to prevent the roti from sticking to it while rolling. Roll the dough one way to form an oval. Dip it back into the flour and flip.

Step 8: Roll the oval the other way to make a circle. You should have a nice circle about 6 inches wide but not very thick. It can be bigger or smaller, don't worry about that. As long as it is not too thick.

Step 9: Heat a griddle or roti pan on medium. When the pan is hot add the roti.

Step 10: While roti cooks start making another roti. Make the ball and flatten it, dip it in flour on both sides and roll out into an oval. It should be time to flip the roti that is cooking.

Step 11: Once the cooking roti is flipped you can did the roti oval into the flour on both sides and roll the second time to make the circle. The first roti should be done by now.

Step 12: Move the griddle pan to the side and keep the fire on. Hold the edge of the roti with the cooking tongs and place over flame. The roti should start to puff up. Flip it over and let brown for a couple seconds on the second side as well.

Step 13: Place on plate and put your second roti on the griddle. Start making your third roti once the second one is on the griddle. Making the roti is all about timing and it will get easier the more you do it.

Don't feel bad if they do not turn out well, the first time I made roti by myself I cooked them too long and they were more like chips than roti. It's all about practice!
If you made the roti correctly the first time then you are awesome and I bow before you.

Gobi Aloo

You need:
1/4 cup oil
1 tsp cumin seeds
1 large onion
3-4 small potatoes or 2 large potatoes, cubed
2 cups of cauliflower, broke into pieces ( I use frozen)
5-7 cloves of garlic
1 inch ginger
(you can use 1-2 tbl of ginger garlic paste if you prefer)
1-2 green chilies (depending on how hot you want it)
1/2 peas (I use frozen)
2 tsp coriander
1 tsp cumin
1/2 tsp turmeric
1 tsp garam masala
1/4 to 1/2 cup water

Step 1: Heat oil and cumin seeds in a large stir-fry pan. Fry until cumin seeds start to sizzle.

Step 2: Add onion and mix well, cover and cook until onion is slightly brown.

Step 3: Add the cubed potatoes and cauliflower pieces, stir well and cover. Cook for about 5-10 minutes stirring occasionally to cook evenly and prevent burning.

Step 4: Add the spices and stir well. The food will probably look rather dry so add a few ounces of water to prevent burning. Cook for 5-10 minutes.

Serve with rice, roti, or however you please.

Spinach Paneer

This is why I gave the recipe for paneer!

You need:
1/4 cup oil
About 1 1/2-2 cups paneer, cubed into 1 in peices
1 lb of spinach (I use frozen, just thaw in microwave)
1/4 cup oil
1 tsp cumin seeds
1 large onion, finely chopped
1 large tomato or 2 small tomatoes, chopped
5-7 cloves of garlic
1 inch of ginger
( you can use 1-2 tbl of ginger garlic paste if you prefer)
2 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric
1 tsp garam masala
1 tsp salt
1 tbl butter

Step 1: Heat oil in large stir-fry pan. Add paneer cubes. Fry until golden brown, stir often to keep from burning.

Step 2: Remove the paneer and place on plate with paper towels to allow oil to drain. Set aside.

Step 3: Add more oil to what is left from frying the paneer. If you think you have enough, then do not add.

Step 4: Add cumin seeds and fry until they start to sizzle.

Step 5: Add onion and cover. Fry until slightly brown.

Step 6: While onion is browning either mince the garlic and ginger or use a grinder. Rinse grinder when finished, you will use it again at the end. Also, chop tomato and set aside at this time.

Step 7: Add garlic and ginger to onion when onion is slightly brown and allow to cook for one minute. Add spices, stir well and cook for one minute.

Step 8: Add tomato and stir well. Cover and cook until tomato is mushy, stir often. This should take about 5 minutes.

Step 9: Add spinach and stir well. Cover and let cook for about 5 minutes. If it looks dry to you then add a few ounces of water and let simmer until it looks good.

Step 10: Remove from heat and let cool. Add all of the spinach dish into the grinder. Grind for a minute or so to create a smooth texture. (Grinding is optional, you can mash it instead. If you do not have one or if you do not wish to have the smooth texture then you can skip it. This will affect the taste of the dish, though so be warned.)

Step 11: Place grinder contents in large bowl/serving dish. Add butter and stir well. Add cooked paneer cubes and stir slightly.

Serve with rice, roti, parathas, or however you wish!

Kheema

You need:             Serves 4-6
1/4 cup oil
1 tsp cumin seeds
1 large onion, chopped fine
1 lb ground turkey (or any ground meat)
5-7 cloves of garlic
1 inch of ginger
(if you prefer you can use 1 tbl of ginger garlic paste instead)
2 tbl ground coriander
1 tbl ground cumin
1 tbl garam masala
1 tsp salt
1 large tomato or 2 medium tomatoes, finely chopped

Step 1: Heat oil and cumin seeds in large stir-fry pan. When seeds start ti sizzle a bit add the onion. Stir well and cover.

Step 2: Either mince the garlic and ginger or use a grinder.

Step 3: The onion should be a golden color at this point. Add the garlic and ginger and stir well. Fry for about 1 minute.

Step 4: Add the ground meat and all of the spices. Stir well and cover.

Step 5: Cook until meat is brown, stirring occasionally for even cooking.

Step 6: Add tomatoes and stir well. Allow to cook until tomatoes turn mushy. Remove from heat.

Serve with rice, parathas, or whatever you please.

Home Made Paneer

You need :
5-7 cups of milk
1-2 tablespoons of vinegar
cheese cloth (You can use any thin material, like that of a tshirt)
strainer/colander

Step 1:  Heat milk in a large sauce pan. Heat until it just starts to boil.

Step 2: Remove from heat.

Step 3: Add vinegar one teaspoon at a time and stir. Continue add the vinegar until the milk starts to curdle and separate from the whey. The whey will be a thin green liquid. The more it separates from the wheyt he harder the cheese will be, keep in mind the softer cheese may not hold together well enough to fry.

Step 4: Place the strainer/colander in the sink. Place cheese cloth in the strainer. Pour the cottage cheese and whey mixture into the strainer/colander once that is done. Rinse with cold water.

Step 5: Wrap the cheese curds with the cloth tightly, making sure to keep all of the curds in the center. Squeeze all of the water out. You can also place between two cutting boards to get even more moisture out. Using the cutting boards not only gets rid of the moisture but it also helps to shape the cheese into a nice rectangle.

Step 6: Once you are happy with the consistency of the cheese you can place it either on a plate or in a plastic storage bag to keep in fridge. You can use it whenever but chilling it will help the cheese to harden.

Basic Chicken Curry

Serves 4-6       Takes about 1 hour to make.

You need:

¼ cup of oil

1 large or 3 small bay leaf

1 large onion, chopped

2 lbs of chicken (I use boneless skinless), cut into 1-3 in peices

5-7 cloves of garlic

1 in ginger

(you can use 1-2 tablespoons of ginger garlic paste instead of fresh garlic and ginger if you wish)

2 tsp cumin

1 tsp coriander

¼ tsp turmeric

¼ to ½ tsp red chili powder (adjust to taste)

1 tsp salt

1 tsp garam masala

1-2 cups of water

Step 1:  In a large stir-fry pan add oil and bay leaf. Heat on medium until bay leaf turns brown. Add chopped onion and cover. Allow onion to brown, this should take about 10 minutes, stirring occasionally to brown evenly.

Step 2: While onion is cooking you can either mince the garlic and ginger or use the grinder. At this point you can cut chicken pieces.

Step 3: Add garlic and ginger to pan and stir well. Allow garlic and ginger to cook for 1 min and then add chicken pieces. Stir well and cover.

Step 4: Allow chicken to cook about halfway (the pieces will be slightly tan outside but still pink inside), stirring occasionally to ensure even cooking. There should be a liquid in the pan from the onion. Add spices, except for garam masala and stir well. If the pan is too dry add a small amount of water (no more than ¼ a cup). Cook for 10-15 more minutes until chicken is done, stirring occasionally.

Step 5: Add garam masala, stir well, and allow to cook for one minute. Add water and stir well. If you want a thin gravy add two cups of water, if you want a thicker gravy add less. Allow chicken to simmer for 5-10 minutes to create the gravy.

Serve with rice, roti, or whatever you please.