Monday, July 21, 2008

Chicken curry

Chicken curry powder
Red chili powder
Coriander powder
Turmeric powder
Green chilies
Mustard seeds
Cumin seeds
Onion, chopped and diced
Tomato paste

To be continued...

Thandai (Indian, flavoured milk)

Picture courtesy: Google images search
Thandai (Hindi) is a drink popular in many parts of India which is made by mixing almonds, spices, milk and sugar. It is often associated with the Holi festival. Some people like to mix Bhang with Thandai to get an intoxicating effect. Bhang is the leaf and flower of a female Cannabis sativa plant.

Traditionally, Thandai is served in a clay cup that keeps the drink cold and has an intoxicating fragrance to it. I miss those days in India. These days, all sorts of colorful glasses are popular and can be found in the market that can make the drink look prettier.

This recipe prepares Thandai without Bhang.

1 litre milk
30 almonds blanched
10 pistachios
6 tsps whole pumpkin/sunflower seeds (unsalted)
1 1/2 tsp cardamom powder
1/2 teaspoon crushed clove powder
3 tsps rose water (or orange water as a substitute)
Crushed ice
Few strands of Saffron
1/2 tbsp Saunf (Fennel seeds)
1 tbsp peppercorn

  1. Soak sugar in 1/2 litre of the milk used. Keep aside.
  2. Wash clean all other dry ingredients, except cardamom if using powder.
  3. Soak in 2 cups of remaining milk. Keep aside.
  4. Allow all soaked items to stand for at least 2 hours.
  5. Grind all soaked ingredients to a very fine paste. (not sugar)
  6. Use a stone grinder (manual or electric) if possible.
  7. When the paste is very fine, mix some milk.
  8. Place a strong muslin strainer over a large deep vessel. Or tie a strong muslin cloth over rim of vessel and use to strain.
  9. Press through muslin with back of palms, extracting the liquid into vessel.
  10. Add some more milk, a little at a time to extract more.
  11. Pour back some of the extract and press, repress.
  12. Repeat this process till the residue becomes dry and husk like.
  13. Add the rest of the milk, sugar and rosewater to the extracted liquid.
  14. If using cardamom powder mix it in with the milk.
  15. Mix well. Chill for a hour of two before serving.

Gobi manchurian (Cauliflower Fritters in spicy sweet and sour sauce)

Indo-Chinese is my favorite. Playing around with traditional and non tradition ingredients is fun. I love Indo-Chinese dishes, it is easy to cook and tastes simply superb. Gobi Manchurian falls into this category. It serves as an appetizer and also a side dish. These kinds of dishes are found only in Indian restaurants.

No preparation required.

Serves 6.

1 big Gobhi (Cauliflower)
3/4 cup Flour (Maida)
1 tbsp Corn Flour
Salt to taste (about 2 tsp)
2 Chopped green chili
11/2 tbsp Garlic Paste
11/2 tbsp Ginger Paste
1 cup finely Chopped Onions
Finely Chopped Coriander Leaves
2 tbsp Soya Sauce
2-3 tbsp Tomato paste
2 tbsp Oil
1/2 tbsp red chili pate

  1. For the fritters:
    1. Make a paste of maida, corn flour and salt using water.
    2. Take a tsp. of ginger and garlic paste, add it to the paste.
    3. Dip the Gobi (cauliflower) florets in the paste and deep fry till golden brown. Keep aside.
  2. For the sauce:
    1. Heat oil in another pan and add the left ginger & garlic paste, red chili paste, chopped onions and green chili to it.
    2. Now mix soy sauce and tomato paste to it.
  3. Add the fried Gobi to the sauce and mix well. Garnish it with coriander leaves. Serve the gobi manchurian hot.
I am sending this over to the JFI Cauliflower event.

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