How to make Paneer

by Aunty G
(Los Angeles, CA, USA)

Soy Chicken Masala

by Achyut U. Sompura
(Nevis, Caribbean )

This easy substitute chicken recipe is perfect for vegetarians and will leave you craving for it every week! The nutty creamy texture of peanut butter and the tangy sweetness of yogurt combines with exotic curry flavors satisfying anyone's sophisticated palette. Serve it at your next dinner party and be prepared for the compliments!

Ingredients

1 packet of air tight soy chicken-less strips (I use Trader Joe's chicken-less strips)
1 cup of finely chopped cilantro
1 teaspoon of garlic
3 small Campari tomatoes (or 2 medium sized thin skinned Roma tomatoes)
1 large onion
1 large Serrano pepper or 1 medium jalapeño pepper
1 cup of vegetable broth
2 tablespoons peanut butter
2 tablespoons of plain yogurt
1/2 teaspoon of crushed fennel seeds
1/8 cup of canola oil or 4 tablespoons of olive oil
1 tablespoon of seasoning salt
3 teaspoons of curry powder OR

1/3 teaspoon of tumeric powder &
1 teaspoon of dhana jiru &
2/3 teaspoon of red masala powder

Steep the onion and tomatoes in boiling vegetable broth until onions are soft or tomatoes burst. Let cool. Blend garlic, grated pepper, cilantro, steeped onion, tomatoes with broth. Note: Cover blender with a towel if broth is still warm. Blend to a leveled consistency.

In a sauté pan, heat oil. Grill precooked packet of soy chicken until the strips start browning. Pour in blended mixture. Add seasoning salt and other masalas. Bring to a low boil. Add peanut butter and yogurt. Fold in until smooth.

Serve on plain or lemon-peppered Basmati rice with a side of roasted potatoes. Enjoy! A great compliment to this recipe is mango lassi.

Mango Lassi

by Hiral
(Phoenix, AZ)

Mango Lassi is a Delicious Indian Dessert Drink

Ingredients

3 cup plain yogurt
1 cup water
1 cup mango pulp (Canned Mango Pulp)
1/4 cup sugar

Directions: How to Make Mango Lassi

In a pitcher, combine the yogurt, water, pulp, and sugar. Whisk briskly until completely mixed. Chill.

To serve, pour over crushed ice. Makes 4 to 6 delicious servings.

Moong Dal Halwa

by Neha Wadhwa
(Jhansi, Uttar Pradesh, India)

Moong Dal Halwa
Moong Dal Halwa is a classic recipe that is relished throughout Rajasthan. It is a popular Indian sweet often served in parties. It is super tasty and is often prepared during the winter months, as it is supposed to keep the body warm. Made with Mung beans, ghee and dry fruits, this dessert is very common in the States of Uttar Pradesh and Rajasthan.
It is considered to be auspicious for Holi and Diwali and on weddings occassions. It takes a long time and lots of patience to prepare this halwa and requires a little extra ghee too. The more we sauté moong dal, the more delicious will be the Halwa. You can make a larger quantity of this recipe and store it refrigerated for several weeks. Just add a little milk to the halwa before reheating it. This rich moong dal preparation is garnished with raisins and chopped nuts.

Ingredients
 1 cup Moong Dal (250 gm)
 1 cup Ghee (200 gm)
 1 cup sugar ( 200 gm)
 2 cups water ( 400 ml)
 6 pod green cardamom split
 1 cup khoya (250 gm)
 1/4 cup finely chopped almond (12 almonds)

Preparation time: 10 minutes
Cooking time: 30 minutes




METHOD
1) Wash thoroughly and soak the moong dal in plenty of water overnight.

2) The next morning grind to smooth paste in a food processor. Donot
add water while grinding.

3) Prepare a sugar syrup, add split cardamoms and keep it aside.

4) Add khoya to a nonstick pan. Stir it till it become golden brown.
Keep it aside.

5) Heat ghee/ butter in a pan on a flame till warm. Add moong dal paste
to ghee. Stir to mix and cook moong dal till it turns golden and releasing
its aroma.

6) Add khoya and mix it well. Cook for another 2 minutes.

7) Now add sugar syrup and mix well.Cook on medium flame for 5 minutes.

8) Add the chopped almonds and cook for another 2 mins.Turn off the
fire.

9) Garnish some almonds for decoration.


Thank You God for this food which is set before us…..


Happy Eating with friends and family….:D :D

Indian Dosa

by Anand
(San Marcos, CA)

Ingredients: 
3 cups parboiled rice (washed and soaked overnight)
1 cup urad dal, also referred to as black gram or black lentils (washed and soaked overnight)
1/2 tsp baking soda
Salt to taste 
Ghee or olive oil 
Preparation:
Having soaked both the rice and dal separately, wash well with plenty of water. Using a wet grinder or food processor, grind dal to a very fine paste. Grind rice until some fine grains are left (like very fine semolina). Mix both rice and dal together.
Add baking soda and salt and beat well. The batter should be fairly thick, but add a little water if it’s too gummy.
Cover and keep aside for 7-8 hours, undisturbed and preferably in a warm place.
After you let it sit, beat the mixture well. The consistency of the batter should be thick enough to coat a spoon when dipped.  If it’s too thick and gummy, add more water a little at a time. Heat a very lightly greased griddle or non-stick tava well.
Once the pan is hot, pour (depending on the size of your pan) about up to ¾ of a ladle of the mixture onto the pan, evenly distributing a thin layer into a circular shape with the back of a spoon. Pour 1 tsp of ghee or olive oil over it. It takes about three to five minutes to cook. You’ll see the edges turn darker and like a pancake, small bubbles will form. When the dosa is completely covered in bubbles, take your spatula and peel up the edge. The bottom should be a nice golden brown and come up easily. Flip with spatula when crisp, and cook for an additional 1 minute.
Serve it stuffed with this potato masala or your favorite chutney.

Kadhai Paneer

by Hiral
(Phoenix, AZ)

Kadhai Paneer

Kadhai Paneer has an irresistible flavor with the blend of Green Bell Peppers, dried fenugreek leaves and the cardamom. Very healthy and nutritious dish, as it contains less fat than many others and no cream. A very popular North Indian dish, which has spread to the palates around the world. Serve it with hot phulka's or a Indian bread of your choice.

Serves: 4 persons
Cooking time: 20 minutes
Preparation Time: 20 minutes

Ingredients

2 cups paneer cubes/ 200 grams packet of paneer or homemade paneer
½ cup diced onions
¼ cup diced green bell peppers
1 teaspoon chopped ginger
1 teaspoon garlic paste
1 cup chopped red tomatoes
1 teaspoon cardamom powder or 1 badi elaichi
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon red chilli powder
1 teaspoon black pepper powder
1 tablespoon kasuri methi (dried fenugreek leaves)
1 tablespoon Vegetable/Sunflower oil
1 tablespoon butter
Salt to taste

Method

Heat oil in a frying pan; add onions, ginger,garlic and sauté until the onions are tender. Add the tomatoes, turmeric powder,cumin powder, black pepper powder, red chilli powder and saute until the water from the tomatoes have evaporated and become a thick paste.
Add green bell peppers and cover the pan and simmer it for about 5 minutes until the pepper are half cooked.
Add butter, salt, cardamom powder or badi elaichi and and sauté for few more minutes. Add the paneer pieces and kasuri methi.
Serve hot with phulka’s or a bread of your choice.

Dal Makhani

by Ekta
(Gujarat, India)

Dal makhani

Dal Makhani, a flavourful robust lentil preparation, is a celebrated delicacy from Punjab. Rajma and whole urad provide protein and calcium which are extremely important for maintenance of your body cells and healthy bones. Cooking the dal in tomato purée adds a little sharpness to this dish and also enriches it with folic acid and vitamin A.
Try this dal with Methi Makai ki Roti, to make a satisfying low fat meal.


Cooking Time : 20 to 25 mins.
Preparation Time : 15 mins.

Serves 4.

Ingredients
½ cup whole urad (whole black lentils)
1 tablespoon rajma (kidney beans)
1 cup low fat milk
½ teaspoon cumin seeds
½ cup onions, finely chopped
1 teaspoon ginger-garlic paste
1 teaspoon chilli powder
¼ teaspoon turmeric powder
2 teaspoons coriander powder
3/4 cup fresh tomato pulp (Tips: You will require 4 medium tomatoes to make 1½ cups fresh tomato pulp)
1 teaspoon oil
salt to taste


For the garnish
2 tablespoons chopped coriander

Method
1. Clean, wash and soak the whole urad and rajma overnight. Drain and keep aside.
2. Combine the dals, and salt with 2 cups of water and pressure cook till the dals are overcooked. Whisk well till the dal is almost mashed.
3. Add the milk and 1 cup of water and simmer for 10 minutes while stirring occasionally.
4. Heat the oil in a non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and ginger-garlic paste and sauté till the onions turn golden brown.
5. Add the chilli powder, turmeric powder, coriander powder and tomato pulp with ¼ cup of water and sauté for 5 to 7 minutes.
6. Add this to the dal mixture and simmer for 10 to 12 minutes till the dal is thick and creamy.
7. Serve hot, garnished with the coriander.