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Rice with Yogurt - Thair Sadam In southern: India, this dish is often served as the finale to a festive meal, but it may be presented as the meal itself, accompanied by curries and pickles. Ingredients: Serves: 4-6 2 1/2 cups long grain rice 4 cups water Salt to taste 2 tablespoons ghee or oil 1 teaspoon black cumin seeds 1 teaspoon black mustard seeds 1 teaspoon urad dhal 1/4 teaspoon asafoetida, optional 3 fresh red or green chillies, seeded and sliced 3 cups yogurt salt to taste Method: Put well washed and drained rice into a saucepan with the water and salt. Bring quickly to the boil, then cover tightly, turn heat very low and cook for 20 minutes without lifting lid. In another pan heat the ghee and fry the black cumin, mustard, dhal, asafoetida (if used) and chillies until the mustard seeds pop and the dhal is golden brown. Remove from heat, garnish into the yogurt and add a little salt to taste. Mix thoroughly with the cooked rice.

Ingredients: Serves: 6 3 cups long grain rice 3 tablespoons ghee 3 tablespoons oil 3 large onions, finely sliced 5 cardamom pods, bruised 2 small sticks cinnamon 6 whole cloves 20 whole black peppercorns 1/2 teaspoon ground turmeric 5 cups hot water 3 teaspoons salt 1/2 cup raw peanuts/cashew nuts, split in halves 2 sprigs fresh curry leaves or 20 dried curry leaves 3 fresh green chillies, seeded and sliced 2 teaspoons black mustard seeds Method: Wash rice well and leave to drain in colander for at least 30 minutes. In a large, heavy saucepan heat half the ghee and oil and fry the onions and whole spices until onions are golden brown, stirring frequently. Remove half the onions and set aside for garnish. Add turmeric and rice to pan and fry, stirring with slotted metal spoon, until all the grains are coated with the ghee. Add the hot water and salt, stir well and bring to the boil. Cover with tightly fitting lid and turn heat very low. Cook for 20-25 minutes without lifting lid. Heat r...

METHOD OF COOKING Simmering PREP TIME 10 minutes COOKING TIME 40 minutes YIELD 4 serving SOUPS ; STEWS VEGETABLES Ingredients 1kg carrots, peeled and cut into chunks 500g potatoes, peeled and cut into chunks 1 large onion, roughly chopped 2 garlic cloves, roughly chopped 1 large piece (about 5cm) ginger, grated 1 tablespoon turmeric powder Salt and pepper, to season Method Heat 2 tablespoons of oil in a deep pan and sauté onion, garlic, ginger and turmeric over a medium heat until the onion is translucent. Add the carrots and potatoes and toss to combine. Next, cover all the ingredients with vegetable or chicken stock or water. Bring up to a boil, then turn the heat down and simmer for about 20 minutes, until all the vegetables are soft. Using an immersion blender, everything up till it becomes a thick, velvety soup. Season to taste with salt and pepper, and serve.

Tender chicken thighs in a rich, creamy, spicy, buttery tomato sauce. A favorite dish at Indian restaurants that is easy to make at home.We will show you pressure cooker method here . butter chicken in pressure cooker :- Yield: 6 - 8 servings Ingredients 10 boneless skinless chicken thighs 2 cans (14 oz.) diced tomatoes and juice 2 jalapeno peppers, seeded and chopped 2 tablespoons fresh ginger root, peeled and chopped 1/2 cup (1 stick) unsalted butter 2 teaspoons ground cumin 1 tablespoon paprika 2 teaspoons kosher salt 3/4 cup heavy cream 3/4 cup Greek yogurt 2 teaspoons garam masala 2 teaspoons ground roasted cumin seeds (roast on the stovetop in a small pan) 2 tablespoons cornstarch 2 tablespoons water 1/4 cup firmly packed minced cilantro Directions Cut the chicken pieces into quarters. Put tomatoes, jalapeno and ginger in a blender or food processor and blend to a fine puree. Add butter to pressure cooking pot, select Browning. When butter is melted and foam begins to subside, ad...

SHAHI PANEER RECIPE Shahi paneer is a typical North Indian dish eaten with roti or naan.Shahi paneer is preparation of paneer pieces in a thick, creamy and spicy gravy prepared in tomato, onion and cashewnuts paste. To give it a little spicy edge green chilis and brown cardamoms are added to it along with garam masala. Because of its richness it is usually served in parties, dinners and other occasions which require special menu. Here is a simple and easy recipe to make shahi paneer. Ingredients: 250 gms cottage cheese (cut in cubes) . 3 tbsp clarified butter 1 inch piece of ginger (finely chopped) 1 green chili (slit lengthwise) 1 onion (grated) 4 tomatoes (chopped) 2 brown cardamoms (crushed) 1 bay leaf 1/2 cup beaten curd 30 gms melon seeds or 2 tblsp cashew nut paste 1tsp salt 1/2 tsp cumin powder 1/2 tsp red chili powder 3/4 tsp garam masala 2 tbsp tomato sauce 1/4 - 1/2 cup milk 1 tsp coriander leaves (finely chopped)  How To Make Shahi Paneer: Soak the melon seeds or ca...

Yogurt with Bananas - Kela Raita  Ingredients: 4 large ripe bananas lemon juice 1 teaspoon cumin seeds 1 cup yogurt 3 tablespoons freshly grated or desiccated coconut 1/2 teaspoon salt 2 teaspoons sugar  Method: Slice the bananas and sprinkle with lemon juice.  Roast cumin seeds in a dry pan, shaking or stirring constantly until brown.  Crush or grind.  Combine the yogurt with all the ingredients except the banana.  If desiccated coconut is used, moisten it first by sprinkling with about 2 tablespoons water and tossing it with the fingers until it is no longer dry.  Fold banana into yogurt mixture. Chill and serve.