My Recipies and Cooking Class Notes

Here is a link to a PDF containing all of my recipes.

And here you will find my notes from a recent Indian cooking class.  They contain an overveiw of Indian cooking techniques, spices, equiptment and basic types of food.  

I'd love your feedback.  Please feel free to leave a comment. 

Fish Fry 2

Difficulty Rating 2 (grinding required)

Poppy seeds – ¼ cup
Coconut powder – ¼ cup
Cumin powder – 1 tsp.
Coriander powder – 2 tsp.
Ginger garlic paste – 1 Tbsp.
Flour – 2 Tbsp.
Turmeric – ½ tsp.
Salt to taste
Lime (or lemon juice) – about 2 tbsp.
Curry leaves– 6-8 (optional)
Coriander leaves (optional)
Chili powder – 1 tsp. (adjust to taste)
Fish fillets (Mackeral/Kingfish/Tilapia/Catfish) – 4

1.      In a high power blender or mixie, combine all ingredients but fish.

2.      Mix adding water as needed until everything becomes a paste like a thick peanut butter.

3.      Spread thickly all over fish fillets.

4.      Marinate for at least 30 minutes but up to 4 hours.

5.      Either deep fry, broil in the oven or pan fry until the outside of the fish is a medium brown and little bit crispy.

6.      Serve hot with chapatti or nan or enjoy with talimp annum and pappu, rasam or sambar.

Indian Cheese in Creamy Tomato Sauce (Paneer Butter Masala)

Difficulty Rating 2 (Special Ingredient needed)

Coriander powder – 2 tsp.
Garam masala – 1 tsp.
Chili powder- ½ tsp.
Kasoori Methi – ¼ Tbsp.
Ketchup – ¼ cup
Tomato paste – 2 Tbsp.
Milk –about 3 cup
Butter – 2 Tbsp.
Ginger garlic paste – 2 Tbsp.
Fried Onions – ½ cup
Paneer (or substitute extra firm tofu), cubed – 1 block
Salt to taste
Milk or cream – 2 cups

1.   In a bowl, mix together coriander powder, garam masala, chili powder, kasoori methi, ketchup, tomato paste.  Add about 1 cup of milk and mix well.

2.   I a non-stick pan, heat butter until it melts.  Add ginger garlic paste and cook until the raw smell is gone.

3.   Add fried onions and mix well.

4.   Low heat and slowly add the spice mixture from above.

5.   Slowly increase heat and allow to simmer until the sauce begins to thicken and oil starts to come to the top.

6.   Add the paneer and mix well.

7.   Add salt to taste.

8.   Lower heat and slowly add remaining milk to thin the sauce.  Slowly increase heat and allow to simmer for a few minutes until the sauce thickens just a bit.

9.  Serve hot with rice.

Humus

Difficulty 3 (Special Ingredient needed, food processor or blender needed)

Here's my go-to humus recipe.  I don't really follow it exactly so it turns out differently every time.

Chick peas - 2 cans or about 4 cups cooked

Tahini - 1/2 cup

Lemon Juice - 1/4 cup

Worstersire Sauce - 1/4 cup (optional)

Garlic - 2-6 cloves (to taste)

Green onion - 1/4 cup (optional)

Salt to taste

Ground black pepper to taste

Cumin powder - 2-4 tsp (optional)

Chili powder to taste

Cilantro - 1 bunch (optional)

Olive Oil - 1/4 - 1/2 cup (optional)

1.  If you're using dried chick peas cover them with water and let them soak 4-8 hours or over night. (1 cup of chick peas makes about 4 cups cooked)

2.  Rinse the chick peas and cover again with water.  Add salt if you like.  Pressure cook for about 4 whistles (longer if they haven't soaked as long.)

3.  Put the chick peas in a colander and rinse with cold water.

4.  Combine all of the ingredients you want to use from above in a food processor (or blender) and let it process for about 8 minutes. 

5.  Add olive oil or water (I usually just use water) until the humus is your desired consistency.

6.  Taste and adjust seasonings.

7. Enjoy!

Sambar

Difficulty Rating 4 (Special ingredients needed, grinding required, pressure cooker helpful)

Mixed Vegetables (like potato, carrot, green beans, okra) – ¾ of a lb. (or about half a bag of frozen “stew” vegtables.)

Masoor Dahl – ¼ cup.

Water – 2 1/4 cups

Sambar powder – 1 ½ Tbsp.

Dry grated coconut – ¼ cup.

Tamarind – about 2 Tbsp. ball soaked in about 1 cup of water and pulp removed
Mustard seeds – ½ tsp.

Cumin seeds – ½ tsp.

Curry leaves – 1 stem

Dry Red Chili – 2 or 3 (optional)

Oil – about 3 Tbsp.
Salt to taste

1. Combine vegetables, dahl, water and salt in a pressure cooker and cook for 3 whistles.  Alternatively combine in a pan, cover and cook until vegetables are soft and dahl is done.
2. In a high power, good quality mixer, combine sambar powder and coconut powder.  Mix adding water as needed until they become a paste similar to peanut butter.
3. Heat oil in a small pan.  Add mustard seeds, cumin seeds, curry leaves and dry red chili.
4. When the vegetables and dahl are cooked, add the coconut paste, tamarind water and seasoned oil and simmer on high for about 5 minutes.
5. Serve hot with rice, chapatti, idli or kichidi.

Chicken Curry with Coconut Milk

Difficulty Rating #3 (Special Ingredient Needed, little bit tedious)

Chicken, boneless skinless thighs preferred – 2 lb. cut bite size
Tomatoes, diced – 2 large
Onion diced – 1 large
Ginger garlic paste – 2 Tbsp.
Chili powder – 1 tsp. (adjust to taste)
Turmeric – ½ tsp.
Coriander powder – 2 tsp.
Cumin powder – 1 tsp.
Garam Masala – 2 tsp.
Kasoori Methi leaves – 2 Tbsp.
Coconut Milk – 1 can
Cilantro leaves, chopped – 2 Tbsp. for garnish
Salt to taste
Oil – about 2 Tbsp.

1.  Heat in the bottom of a pan.  Add onion and cook until they turn golden.

2.  Add ginger garlic paste mix and cook for a minute or two until the raw smell is gone.

3.  Add chili powder and turmeric and mix well

4.  Add tomato and cook until it starts to break down just a little.

5.  Add coriander powder, cumin powder and garam masala and salt.  Mix well.

6.  Add chicken and mix well.  Simmer stirring occasionally until the chicken is cooked through.

7.  Take the kasoori Methi leaves and rub between your palms until they become a powder and then add to the dish.

8.  Allow to simmer for about 20 minutes until little bits of oil start to collect on the sides of the pan.

9.  About 20 minutes before serving, add the coconut milk and mix well.  Allow to simmer at a medium flame until ready to serve.

10.      Garnish with coriander leaves and serve hot with talimp annum.