India (5/6/13)
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Recipes contributed by Sunita Shashtry.
Sunita Shastry, along with her husband and her mom, presented this Cooking Around the World program. Samples were served accompanied by Mr. Shashtry's homemade chutney! Click here to download these recipes. Want to try more Indian recipes? Click here for the archive from our program in 2010. Click here for the archive from our program in 2013. Click here for the archive from our program in 2015. Click here for the archive from our program in 2018. Click here for the archive from our program in 2019. Click here for the archive from our program in Feb 2023. Click here for the archive from our program in Oct 2023. |
Peas Pulao
Peas Pulao is an eternal favorite. It is simple, yet tasty. Basmati rice is a fragrant variety of long grained, high quality rice. It is grown in the North India and is regarded as the "King of all rice". It is used to make biryanis and pulao.
Ingredients:
2 cups basmati rice
1/2 cup green peas
1/2 teaspoon cumin seeds
5 to 6 whole cloves
1 bay leaf
2 tablespoons oil
salt to taste
4 cups hot water
Method:
Wash and drain the rice. Set aside for 20 minutes. Heat the oil on medium high. Add the cloves, bay leaf, and cumin seeds and stir for a few seconds. Then add the rice and continue to sauté for 5-8 minutes, stirring constantly. Now add the peas and stir.
Transfer to a rice cooker. Add the 4 cups of water and the salt (approx. 1½ teaspoon). Cook until cooker turns off to keep. Turn off the heat and allow it to stand, still covered for 5 minutes, until the rice is tender and has absorbed all the liquid. Before serving fluff up the rice with a fork and lightly season with a little butter or oil. Serve with raita (recipe below).
Ingredients:
2 cups basmati rice
1/2 cup green peas
1/2 teaspoon cumin seeds
5 to 6 whole cloves
1 bay leaf
2 tablespoons oil
salt to taste
4 cups hot water
Method:
Wash and drain the rice. Set aside for 20 minutes. Heat the oil on medium high. Add the cloves, bay leaf, and cumin seeds and stir for a few seconds. Then add the rice and continue to sauté for 5-8 minutes, stirring constantly. Now add the peas and stir.
Transfer to a rice cooker. Add the 4 cups of water and the salt (approx. 1½ teaspoon). Cook until cooker turns off to keep. Turn off the heat and allow it to stand, still covered for 5 minutes, until the rice is tender and has absorbed all the liquid. Before serving fluff up the rice with a fork and lightly season with a little butter or oil. Serve with raita (recipe below).
Raita
Ingredients
1 cucumber, peeled and diced small
1 tomato, seeds removed and diced small
1 carrot, grated
8 oz. yogurt
salt
1 small bunch cilantro
chili powder (optional)
In a medium sized bowl, mix together cucumber, tomato and carrot. Beat yogurt with a fork, and add to vegetables. Add salt and garnish with a little chili powder and cilantro. Serve with Peas Pulao (above).
1 cucumber, peeled and diced small
1 tomato, seeds removed and diced small
1 carrot, grated
8 oz. yogurt
salt
1 small bunch cilantro
chili powder (optional)
In a medium sized bowl, mix together cucumber, tomato and carrot. Beat yogurt with a fork, and add to vegetables. Add salt and garnish with a little chili powder and cilantro. Serve with Peas Pulao (above).
Potato Curry (Sabzi)
Ingredients
4 medium size potatoes
3 green chilies, chopped
1 onion, chopped
1 tsp mustard seeds
1/2 tsp turmeric powder
2 tsp red chili powder
2tsp coriander powder
salt to taste
3 Tbsp oil
1/4 cup water
Method
Boil, peel and cube the potatoes. Heat oil in a pan, add the mustard seeds, slit green chilies and add, and fry till the seeds start spluttering. Add salt and turmeric powder. Add onions and cook till soft. Add cubed potatoes, add a little water, and simmer for 4-5 minutes till well blended. Serve the potato curry hot with roti (wheat tortilla) or make a sandwich (see below).
4 medium size potatoes
3 green chilies, chopped
1 onion, chopped
1 tsp mustard seeds
1/2 tsp turmeric powder
2 tsp red chili powder
2tsp coriander powder
salt to taste
3 Tbsp oil
1/4 cup water
Method
Boil, peel and cube the potatoes. Heat oil in a pan, add the mustard seeds, slit green chilies and add, and fry till the seeds start spluttering. Add salt and turmeric powder. Add onions and cook till soft. Add cubed potatoes, add a little water, and simmer for 4-5 minutes till well blended. Serve the potato curry hot with roti (wheat tortilla) or make a sandwich (see below).
Potato sandwiches
Ingredients
Bread slices (whole wheat or white)
Butter
Potato curry (see recipe above)
Directions
Plug in sandwich maker. Take out two slices of bread. Lightly butter one slice (optional). Place two tablespoons of potato curry on the slice. Cover with another slice. Toast in sandwich maker.
Serve with ketchup or chutney.
Variation: Use puff pastry instead of bread. Bake in oven until golden brown.
Bread slices (whole wheat or white)
Butter
Potato curry (see recipe above)
Directions
Plug in sandwich maker. Take out two slices of bread. Lightly butter one slice (optional). Place two tablespoons of potato curry on the slice. Cover with another slice. Toast in sandwich maker.
Serve with ketchup or chutney.
Variation: Use puff pastry instead of bread. Bake in oven until golden brown.