Balti

Greg Mortenson stumbled into an impoverished Pakistani village in Three Cups Of Tea. In this remakable book you will read how he began providing the poorest students with a balanced education.




Tip: to make this even quicker by a pre-roasted chicken and cup up and omit the water.

Balti Chicken

1 pound of boneless chicken. cut into 1 inch pieces
8 tomatoes , sliced
2 cloves of garlic, minced
6 curry leaves
1 tbsp. of fresh coriander/cilantro, chopped leaves
1/4 tsp. of mustard seeds
1 tsp. of ground coriander
1 tsp. red chilli powder
1 tsp. salt
1 tsp. ground cumin
1 tbsp. sesame seeds, toasted
5 fluid ounces of water
4 tbsp. of vegetable oil

Heat the oil in a large pan, add the curry leaves and mustard seeds and stir well.

Add the tomatoes and cook for 5 minutes, stirring, then add the ground coriander, chili powder, cumin, salt and garlic and continue to cook for 2-3 minutes longer.

Raise the heat then add the cubed chicken and stir fry for 5 minutes.

Pour in the water, bring to the boil, then simmer for 20-30 minutes, stirring from time to time, until the chicken is cooked and the sauce has thickened.

To serve - transfer to a heated serving dish and sprinkle the sesame seeds and chopped coriander over the top. Serve immediately.


Balti Potatoes

6 medium sized potatoes, cut into 5mm slices
3 pieces curry leaves
3 cloves garlic, thinly sliced
2 pieces medium-sized onions, sliced
1 piece fresh red chili, seeded and sliced
1 piece fresh green chili, seeded and slice; d
3 tbsp vegetable oil
1 tbsp coriander, chopped
1 tsp dried red chili, crushed
1/2 tsp white cumin seeds
1/2 tsp mixed onion, mustard and fenugreek; seeds
1/2 tsp fennel seeds
1/2 tsp fresh root ginger, shredded

Preparation Instructions:

Heat oil in a wok until very hot.

Lower the heat and add the cumin seeds, garlic, ginger, fennel seeds, fenugreek seeds, mustard, onion, dried red chilies and curry leaves.

Stir-fry for 1 minute.

Add the onion slices and fry or another 5 minutes or until the onions are golden brown.

Add the potatoes, coriander and fresh red and green chilies to the wok and mix well.

Cover tightly with a lid and cook over very low heat for around 5 - 7 minutes or until the potatoes are tender.

Remove the lid and transfer to a serving plate.

Semolina Pilaf (Uppama)

Picture


corn, peanut or olive oil
1 teaspoon mustard seeds
1 teaspoon urad dal or split peas
1 or 2 hot dried red chilies
a few curry leaves if available
1 cup semolina or 10 minute variety cream of wheat

Braing to boil 1 3/4 cups water

Pour oil into a frying pan and over medium heat put the mustard seeds , dal and chilies. Cook until the seeds pop and then add the curry leaves. Stir in the semolina and salt and fry for 3 to 4 minutes.

Reduce heat to low and slowly add the water. Cover and set aside for around 10 minutes until the grains have absorbed the water.

It should be fluffy.

Vada Curry and Lemon Rice

Vada Curry and Lemon Rice, originally uploaded by Lakenvelder.

Substitutes:
asafetida- omit form recipe or garlic powder or onion powder
Channa Daal- yellow spit peas or garbanzo beans

1 cup Channa Daal (gram lentils)
2 tablespoons Green Coriander, chopped
2 green chilies, chopped
OIl
2 medium onions, chopped
1 tablespoon Balck Mustard seeds
10-15 Curry Leaves
1 tabslpoons Ginger Paste
2 tomatoes, chopped
2 tablespoon Gram Flour, mixed with 1 cup water
1 tablespoons Coriander powder
1 tablespoons Chili powder
1/2 teaspoon Garam Marsala

Wash the gram lentils and soak in water for 15 minutes. Darin and grain them coarsely. Add salt coriander and chilies. Heat a few inches of oil in a pan. Fry spoonfuls of this mixture in the oil to make samll size vadey. These should be fried until golden and then drained on paper towel. In another pan fry the onion in a little oil until they are golden. Add the black mustard seeds and curry leaves. Continue to fry for three minutes. Add the ginger paste and fry for three minutes. Next add the tomatoes, salt and coriander powder, chili and garam marsala. Fry unitl the oil separates. Add the besan water mix and bring to a boil. Finally add the fired vadey, mix and cover. This should simmer ofr 5 minutes. Tjis dish is great with lemon rice.


Lemon Rice

1 lemon or lemon jucie
1/4 tablespoon Turmeric Powder
5 Green Chilies
1/4 inch Ginger
1 tablespoon Salt
1 1/2 cup rice

Seasoning

1/2 tablespoons mustard seed
1 tablspoons chana daal
pinch asafetida
oil

Add the turmeric and salt to the juice. Cut chiles and the ginger into small pieces. Add oil into pan. Heat and add mustard, chana daal and asafetida. When the chanan daal thrun golden brown. Add the lemon juice. Allow misture to boil for 3-4 minutes and let it cool. Boil the rice with less water so the grain as separable form each other. Add the prepared lemon syrup to the rice. Serve.

Cashew Rice

Cashew Rice, originally uploaded by Lakenvelder.

2 cups cooked rice
3 tablespoons cashews, roased and powdered
salt, to taste
2 tablespoons dried coconut
1 pinch tumeric powder
1 pinch asafoetida
1/4 teaspoon mustard seeds
2 red chilies
2 tablspoons oil
3 coriander leaves, chopped

Heat the oil in a pan. Add the mustard seed, chilies and asafetida. When combined add the cooked rice. Follow with remaining ingredients. Stir to combine and garnish with chopped coriander leaves.

Aloo Ka Bhartha (Boiled Potatoes)

Aloo Ka Bhartha (Boiled Potatoes), originally uploaded by Lakenvelder.

5 large potatoes, boiled and peeled
2 onions, chopped fine
2 green chilies, chopped finely
3 coriander leaves, chopped finley
1 tablespoon oil
1/2 teaspoon salt
1/2 tablespoon chili powder
1/2 teaspoon cumin

Place the potatoes in a large boil and mash them into large chunks. Add the remaining ingredients and mix well. Serve warm.

Butter Chicken

Boneless chicken in a rich gravy of cashew nut paste and butter

For the marinade:

1 cup (200 ml) curd
1 tsp (5 g) salt
1 tsp (5 g) chilli powder
1 tsp (5 g) pepper powder
2 tsp (10 g) ginger-garlic paste
2 tsp (10 g) garam masala powder
1/2 tsp (2 ml) tandoori colour

For the gravy:

150 g butter
100 g cashewnuts, powdered
600 g tomatoes, blanched, peeled and pureed
1/2 cup (120 ml) tomato ketchup
4 tbs (60 ml) chilli sauce
1/2 tsp (2 ml) tandoori colour
20 g dry kasuri methi leaves
1/2 tsp salt
chilli powder to taste (optional)
100 ml fresh cream

MIX all ingredients for the marinade and apply to the chicken. Keep aside for two hours. Cook in its own marination, without adding water, till almost dry. Skewer the chicken pieces and burn on a gas flame. When cool, shred into bits and add to the gravy.

To prepare the gravy:

Heat butter (do not let it burn), add cashewnut powder, and fry till light golden. Immediately add tomato puree, tomato ketchup and chilli sauce. Cook for five minutes. Add shredded chicken, the remaining chicken marinade if any, chilli sauce, tandoori colour and kasuri methi. Add chilli powder, if required. Simmer for five minutes. Add cream and check seasoning Cook for four minutes and serve.

Indian Red Lentils and Rice

Indian Red Lentils and Rice, originally uploaded by Lakenvelder.

This is a very simple easy and healthy meatless recipe. I used only one large onion and only one chile so it would not be too spicy. It takes about 30 minutes from start to finish. A Raita would be a great addition to have with this recipe.

Ingredients:
3 tablespoons vegetable oil
2 mediun onions, thinly sliced
5 whole black peppercorns
5 cardamon pods
5 whole cloves
2 dried red chiles
1 cinnamon stick
1 cup jasmine or other long-grained rice
1 cups red lentils
3 1/2 cups hot water
salt

In a medium saucepan heat the oil. Add the sliced onion and cook over high heat until brown, stirring occasionally. This should take about 10 minutes.

Add the peppercorns,cardamom, cloves and chilies and cinnamom stick to the onions in the saucepan and cook for 1 more minute. Stir in the rice. lentils, water and 2 teaspoons of salt and bring to a boil. Reduce heat to moderately low and simmer for 15 minutes or until the water is absorbed and the rice and lentils are tender.

Macchi Tikka with Kitchdee

Macchi Tikka with Kitchdee
Originally uploaded by Lakenvelder.

Flavoured Green Gram and Rice

Ingredients

4 tablespoons ghee or oil
1 onion, finely chopped
2 cloves garlic, crushed
1 piece ginger, 1 inch long shredded
4 green chilies, chopped
4 whole cloves
1 piece cinnamon stick 1 inch long
4 whole green cardamoms
1 teaspoon turmeric
salt, to taste
12 oz. patna rice (long-grained)
6 oz. green gram, washed and soaked for 20 minutes
2 1/2 cups water

Heat the oil or ghee in a large heavy pan with a tight fitting cover and fry the garlic, ginger, chillies, cloves, cinnamon, cardamoms, turmeric and salt until onion is soft and translucent.

Drain the rice and gram, add to the spices and saute for 2 -3 minutes or utnil all the water is absorbed.

Take the pan off the heat and let it rest for 3 minutes. Just before serving gently toss the mixture.

Garlicky Chicken with Mango Butter

Garlicky Chicken with Mango Butter

This recipe is very easy and does not take a lot of time. You do need to marinate the chicken for at least 30 minutes but longer would be better. This recipe does not require a lot of spices and all of them are available at US markets. I used one tablespoon of chili powder in the chicken pictured above.

12 garlic cloves, finely shredded
4 tsp chili powder
8 tbsp lemon juice
Salt
16 chicken legs, skinned and pricked

For the mango butter
1 very ripe mango, peeled, pit removed, flesh mashed
8 tbsp softened butter or margarine

Combine garlic, chili powder, lemon juice, and salt in a large mixing bowl. Add chicken legs and let them stand for at least 30 minutes, overnight if you have the time.

Meanwhile, make the mango butter by simply combining the 2 ingredients until you get a fairly smooth consistency. Reserve.

When the chicken is well marinated, place it on a hot barbecue and cook on both sides until done and tender right to the bone. Serve at once with the mango butter.

Banana Yogurt Salad- Kela Raita

This is a nice salad to serve when you are having curry.

Slice 2 banana
Sprinkle 2 teaspoons lemon juice on bananas.
Toss with 2/3 cup yogurt.
Top with shredded coconut.

Option. Sprinkle a little sugar on top.

Palak Muragh-Chicken Legs with Spinach

Palak Muragh
(Chicken legs with Spinach)


2 tablespoon oil
1 onion
1 clove of garlic (crushed)
1/2 inch piece of ginger
1 teaspoon coriander
1 leveled teaspoon chilli powder
1 lb chicken legs
500 grams (15 oz.)can of spinach puree
2 teaspoon milk
1 teaspoon salt

Directions

Heat the cooking oil in a pan. Add chopped onion and fry it until golden brown. Now add ginger, coriander, chilli powder, garlic and salt. Fry this mixture for 10 minutes and keep it stirring every two minutes. Fry both sides of chicken legs in this masalah until brown and add the spinach, cover the pan with a lid and leave it on a gentle heat for 25 minutes. When the water has been absorbed, add 2 teaspoon of milk and let it cook for further 5 minutes.


Serve with Rice

Butter Chicken

For the marinade:

* 1 cup (200 ml) curd (take yogurt and let it drip in a cheesecloth bag for 2 hours)
* 1 tsp (5 g) salt
* 1 tsp (5 g) chilli powder
* 1 tsp (5 g) pepper powder
* 2 tsp (10 g) ginger-garlic paste
* 2 tsp (10 g) garam masala powder
* 1/2 tsp (2 ml) tandoori color

For the gravy:

* 150 g butter
* 100 g cashew nuts, powdered
* 600 g tomatoes, blanched, peeled and pureed
* 1/2 cup (120 ml) tomato ketchup
* 4 tbs (60 ml) chilli sauce
* 1/2 tsp (2 ml) tandoori color
* 20 g dry kasuri methi (Fenugreek) leaves
* 1/2 tsp salt
* chilli powder to taste (optional)
* 100 ml fresh cream
*
You can make this dish without the kasuri methi (Fenugreek) leaves. It will not be quite the same however.


MIX all ingredients for the marinade and apply to the chicken. Keep aside for two hours. Cook in its own marination, without adding water, till almost dry. Skewer the chicken pieces and burn on a gas flame. When cool, shred into bits and add to the gravy.

To prepare the gravy:

Heat butter (do not let it burn), add cashew nut powder, and fry till light golden. Immediately add tomato puree, tomato ketchup and chilli sauce. Cook for five minutes. Add shredded chicken, the remaining chicken marinade if any, chilli sauce, tandoori colour and kasuri methi. Add chilli powder, if required. Simmer for five minutes. Add cream and check seasoning Cook for four minutes and serve.

Curry

Though the basic mixture is the same the curry can vary by social class, region and family. What spices are used and amounts are also adapted to suit a specific dish, depending on whether it includes poultry, fish or vegetables.

So you will find:

* mild curries, to which ground almonds, coconut, etc. are often added
* medium hot curries
* hot curries, spiced with pepper, chilies, etc.



Curry Powder -South India

2 tablspoons whole coriander coriander seeds
1 tablspoons whole cumin seeds
2 teaspoons whole peppercorns
1 1/2 teaspoons whole brown mustard seeds
5 to 6 whole cloves
3 hot dried red chileis, crumbled
1 teaspoon whole fenugreed seeds
1 teaspoon ground turmeric

Set a small, cast iron frying pan over medium heat. When hot add coriander, cumin, peppersocrns, mustard, cloves and chilies. Stir around until the spice emit a light roasted aroma. Put in the fenugreed and turmenic and sitr for 10 seconds. Pour onto a plate to cool. Grind in a coffe or spice grander inbatches if necessary. Store in clean jar wasy from heat and sunlight.




Punjabi Curry


Coriander powder: 3 teaspoon
Cumin Powder: 3 teaspoon
Turmeric: 1 1/2 teaspoon
Bay leafs powder: 1/4teaspoon
Fenugreek seed powder: 1/4 teaspoon
Ginger root powder: 1/4 teaspoon


Method

Mix all powders well and sift.

Garam Masala

There are thousands of Garam Masala recipes since a lot of families have their own recipe. "Graram means "hot" and "masala" meams "spices" so the spices in this mixture are made in the Ayuredic system of medicine. It is a spice blend used throughout India and the rest of the Indian Subcontinent. When migrants left India they tended to make new recipes according to memory and part on what was available where they migrated to. A true garam masala will be very strong and is used in small quanities. If you make your own you might want to experiment when cooking because your own with be different than most premade since they tend to use fillers such as cheaper coriander to substitute for the most expensive spices. I have a coffee grinder I purchased just to grind spices for all the recipes I make.


This recipes makes about 5 tablespoons

1 tablespoon cardamom seeds
1 teaspoon black peppercorns
4 teaspoons whole cloves
1 teaspoon black cumin seeds
1/2 of a nutmeg
1 medium stick cinnamon (about 2 to 3 inches) broken up

Put all the spice in a clean coffee or spice grinder and grind as finely as possible. Store in a tightly lidded jar, away from heat and sunlight.

Punjabi Dal

You can substitute supermarket lentils for the masoor dal in this recipe, but if you've ever had masoor dal, you'll know regular lentils are a poor substitute. Serve this dish with rice and a green salad. Chapati or whole-wheat flour tortillas can be served to help scoop up the dal.

Ingredients

2 cups masoor dal Water
1 1/2 teaspoons garam masala
1 1/2 teaspoons turmeric
1 teaspoon salt
1/3 cup oil
1 1/2 onions, chopped
1 head garlic, separated, chopped
1 (1-inch piece) ginger root, chopped
2 jalapeno chiles, chopped
2 tomatoes, chopped
1 bunch cilantro, chopped


Method

Rinse dal thoroughly, until water is clear. In pot bring 1 quart water to boil. Add dal. Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As dal cooks, uncovered, water will evaporate and mixture will thicken. Add more water to keep dal loose, like texture of thick cream. When dal is soft, turn off heat. Heat oil in wok. When oil is very hot, add onions and cook until tender and translucent but not browned. Add garlic, ginger and chiles. Continue to fry until onions are deep-yellow. Add remaining 1 teaspoon each garam masala and turmeric. Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens. Pour in pot of dal and simmer to blend flavors. Taste and add more salt if needed.

Makes 6 to 8 servings.

Puri

Puri

Puri are traditionally served with any or all of the following: Chana, Black-eyed Pea Curry, Spinach Dal, Potato Curry, Brussels Sprouts, and anything with yogurt in it; Potato Curry is the best.

Ingredients

2 cups Indian whole wheat flour
1/2 Tablespoon vegetable oil
salt to taste

Method

Measure flour in bowl. Slowly add about 3/4 cup warm water, just enough to form a firm dough, and knead till smooth. Cover, let rest at least 1/2 hour, and knead again briefly. If resting more than 1 hour, punch and knead dough again before rolling out.
Divide into small balls about golf-ball size, and roll out into 6" rounds on an oiled board. Heat vegetable oil in a wok or saucepan. Add a little salt to the oil to keep it from smoking. Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry till light brown; drain.

Serve as soon as possible; these breads are not as good later.


For spicy puris:

When making the dough, add to the dry ingredients pinches of:
turmeric
hot pepper
cumin/coriander powder
hing

qui's basmati pilaf

This pilaf is the type of pilaf my mother would always make except she would use long grain rice. It is very easy, delicious basic pilaf.

Rice cooker

1 cup white basmati rice
2 tablespoons unsalted butter
1 1/2 cups water
1/4 teaspoon fine sea salt

Place rice in strainer or bowl and rinse two to four times. Let rice dry for 1 hour.

Set cooker on quick cook or regular. Place the butter in the rice bowl. When melted, add the rice. Cook, stirring a few times, until all the grains are evenly coated, and just golden brown and hot , about 10 to 15 minutes. Add water and slat; stir to combine.
Close cover and reset for the regular cycle.

When complete let the rice set for about 10 minutes. Fluff.

Broiled Lamb Kebabs (Mutton Tikka)

Serves 4

6 tablespoons plain yogurt
3 tablespoons vegetable oil, plus more for brushing while broiling
1 tablespoon peeled and finely grated fresh ginger
2 cloves garlic, crushed to a pulp
1/2 teaspoon cayenne pepper
1 teaspoon bright red paprika
1/4 teaspoon garam massala
1 teaspoons salt
1 1/4 pounds lamb, cut into 1-inch cubes
About 1/4 teaspoon chaat massala
Lime or lemon wedges

Put the yogurt in a sieve lined with muslin or double layer of cheesecloth. Set over a bowl and leave for 2 hours to drip. Scrape the drained yogurt into a bowl and add the oil, ginger, garlic, cayenne pepper, paprika, garam masala and salt. Mix well. Prick the meat pieces with a fork and add them to the marinade. Mix well. Cover and refrigerate for 4 to 20 hours.

Preheat broiler. Set shelve so kababs will be about 4 inches from heat. Put meat on skewers. Brush with oil and broil for 3 to 4 minutes on the first side and then for another 3 to 4 minutes on the other side. Take of the skewers and sprinkle lightly with the chaat masala. Garnish with mint sprigs and serve the lime wedges.

Chaat Masala

Thsi is a hot and sour spice mixture that is sprinkled on snacks and sometimes on roasted and broiled meats.

4 teaspoons lightly roasted and ground cumin seed
1 1/2 tablespoons ground amchoor
3 teaspoons cayenne papper
1 teaspoon finely ground black pepper
1 teaspoon salt

Make 5 tablespoons

Mix all together and store in tighly lidded jar away from heat and light.

Green Chili Chutney

fiery hot condiment from South India


10 serrano chilies, stems removed
1 bunch cilantro, stems trimmed
1 inch dried tamarind or 1/2 teaspoon tamarind paste or 1 tablespoon lemon juice
salt, to taste
1 teaspoon oil
1/2 teaspoon Urad Dal (optional)
1/4 teaspoon mustard seeds (optional)



1. Heat 1/2 tsp oil in a pan.
2. Add whole chilies and dry tamarind if using.
3. Saute until chilies and tamarind become slightly charred on outside.
4. Watch out or cover the pan'coz whole chilies may explode.
5. Place chilies, tamarind (or tamarind paste or lemon juice), cilantro and salt in a blender.
6. Blend with little water into a smooth paste.
7. Transfer to a bowl.
8. This chutney can be seasoned if desired.
9. For this, heat 1/2 tsp oil in a saucepan.
10. Add urad dal and mustard seeds.
11. Let them splutter and add them to the chutney.
12. Mix well.
13. The heat of this chutney can be reduced by mixing in some yogurt as required.
14. However, the chutney will become more like a sauce.
15. This thinned down chutney is wonderful as a marinade.
16. Jalapenos or Thai bird chilies can be used.
17. If using jalapenos, chop them into large chunks and saute them a little longer to soften their thick skins.