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Posts in : Cuisines Indian

  • Indian Sweet Bread



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    Indian Sweet Bread

    Course desserts
    Cuisine Indian

    Prep Time 20 minutes
    Cook Time 20 minutes

    Servings
    roti


    Ingredients

    Course desserts
    Cuisine Indian

    Prep Time 20 minutes
    Cook Time 20 minutes

    Servings
    roti


    Ingredients


    Instructions
    1. In a large bowl, stir together flour, salt and water until a soft dough is formed. Turn dough out onto a lightly floured surface and knead briefly. Divide dough into golf ball size pieces and cover with a damp cloth or plastic wrap.

    2. Select a ball of dough and roll out until very thin but not torn. Sprinkle lightly and evenly with sugar. Fold up dough into a small square and roll out again until thin.

    3. Heat a lightly oiled griddle over medium heat. Place the rolled dough onto the pan and cook for 1/2 to 1 minute on each side until golden. Serve immediately. Repeat until all dough balls have been rolled and cooked.


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  • Curried Couscous with Spinach and Chickpeas



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     Curried Couscous with Spinach and Chickpeas
    Course noodles, pasta
    Cuisine Indian
    Prep Time 20 minutes
    Cook Time 25 minutes
    Servings
    servings
    Ingredients
    Course noodles, pasta
    Cuisine Indian
    Prep Time 20 minutes
    Cook Time 25 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Heat olive oil in a skillet over medium heat. Add onion, sun-dried tomato, dill, and garlic; cook and stir until onions start to turn translucent, about 5 minutes. Stir in spinach, increase heat to medium high, and cook until spinach begins to wilt, 5 to 10 minutes.
    2. Pour in sherry and cook until most liquid has evaporated, about 5 minutes. Add curry powder, cayenne pepper, chickpeas, and 1 cup of the vegetable broth; cook for about 5 minutes. Add remaining broth and bring mixture to a boil. Remove from heat, stir in couscous, and cover until couscous absorbs all the liquid, 5 to 10 minutes. Season with salt.
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  • Roasted Carrot and Cauliflower Curried Soup



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     Roasted Carrot and Cauliflower Curried Soup
    Course soup
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 60 minutes
    Servings
    servings
    Ingredients
    Course soup
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 60 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Preheat oven to 400 degrees F (200 degrees C).
    2. Place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt, and black pepper.
    3. Roast carrot mixture in the preheated oven for 20 minutes; stir and roast until vegetables are tender and slightly charred, another 25 minutes. Remove from oven and stir.
    4. Bring vegetable broth to a boil in a large pot. Stir in curry powder and add the roasted vegetables. Cover and boil soup until vegetables are soft, 8 to 10 minutes. Remove from heat.
    5. Blend the soup with a potato masher or an immersion blender until smooth. Return pot to burner on medium heat. Stir coconut milk and lime juice into soup; simmer until heated through, 5 to 10 minutes.
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  • Tahini Vegetable Noodle Stir Fry



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     Tahini Vegetable Noodle Stir Fry
    Course noodles, pasta
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 25 minutes
    Servings
    servings
    Ingredients
    Course noodles, pasta
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 25 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Heat oil in a large frying pan or wok over medium heat. Saute the chopped 1garlic and veggies in oil for 5-7 minutes until they soften just a bit. Then add the ingredients for the sauce to the veggies and stir to combine.
    2. After adding the sauce ingredients, lower the heat, and continue cooking until you the sauce has reached a creamy consistency and the veggies are perfectly crunchy and cooked to your liking. You may need to add more tahini or coconut milk to get a more saucy texture if you added more veggies or if the tahini you used was somewhat less oily. Play with the amounts to get the consistency you desire.
    3. While veggies are cooking, soak the rice noodles in a separate pot of boiling water for 3-5 minutes to soften.
    4. Drain and then add the softened rice noodles to the wok to soak in the sauce and veggies for just a minute to mix up the flavors and sauce. Just before removing from heat, add a handful of chopped fresh Thai basil, if desired. Then toss and serve immediately.
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  • Indian Chapati Bread



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     Indian Chapati Bread
    Course desserts
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 15 minutes
    Servings
    servings
    Ingredients
    Course desserts
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 15 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
    2. Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.
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