Jis 0816 pabla indian cuisine recipe casycr

Image: Nelle Clark

Aloo Gobhi

Serves 5–6

  • 3 T canola oil
  • ¼ lb onions, chopped
  • Cumin seeds, to taste
  • 1 T ground ginger
  • 1 T chopped garlic
  • 2 tomatoes, sliced
  • 2 lb cauliflower, cut intosmall pieces
  • 1 lb potatoes, skinned andcut into small pieces
  • ½ T salt
  • ½ T turmeric powder
  • ¾ tsp red chili powder
  • ½ T garam masala
  • cilantro, chopped
  • green onion, chopped

Sauté onion in canola oil until half-cooked. Add cumin seeds; cook for 7 minutes. Add ginger, garlic, and tomatoes; cook for 3–4 minutes. Add cauliflower, potatoes, salt, turmeric powder, and red chili powder. Cover and cook for 15 to 20 minutes, stirring occasionally. When cooked, add garam masala. Top with cilantro and green onion and serve.

Pulao Rice

Serves 5–6

  • 2 c Indian basmati rice
  • 3–4 T canola oil
  • 2 cinnamon sticks
  • 6 whole cloves
  • 3 bay leaves
  • 5 cardamom pods
  • ½ T cumin seeds
  • 3 c water with ¾ tsp salt
  • 2 oz green peas
  • Saffron, to taste

Rinse rice three or four times in cold water, and let soak 5–10 minutes. Heat canola oil in a saucepan. Add spices through cumin. Cook over low heat for 2 minutes. Add water, rice, salt, and green peas. Bring to a boil, then cook over medium heat until “dry.” Add saffron. Reduce heat to low; cover pan with cotton cloth and lid. Cook for an additional 5 minutes, then remove from heat, keeping pan covered for 15 minutes.

Mango Ice Cream

Serves 10

  • 1 half-gallon vanilla ice cream
  • 1 can (or about 28 ounces/3 ½ cups) of mango pulp or pureed mango
  • ½ tsp green cardamom powder
  • Finely chopped pistachios for garnishing
  • Finely chopped almonds for garnishing

Melt half gallon of vanilla ice cream. Add mango pulp and cardamom to melted ice cream and mix. Place mixture in a container and freeze, or run it through an ice cream maker. When ready to serve, place one scoop of ice cream in a bowl and garnish with pistachios and almonds.

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