Basmati Rice

Basmati Rice
Print Recipe
Servings
6 people
Cook Time
40 minutes
Servings
6 people
Cook Time
40 minutes
Basmati Rice
Print Recipe
Servings
6 people
Cook Time
40 minutes
Servings
6 people
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
  1. Rinse rice in several changes of cold water until water runs clear. Drain well in a fine-mesh sieve.
  2. Melt butter in a 4-quart heavy pot over moderate heat, then add rice and cook, stirring, 2 minutes.
  3. Stir in water and salt and bring to a boil over high heat.
  4. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes.
  5. Remove from heat. Let stand, covered and undisturbed, 5 minutes. Fluff rice gently with a fork.
Recipe Notes
Traditional Indian recipes for basmati rice call for soaking the rice, but we find that it isn't necessary in this case.
Rice can be made 1 day ahead and cooled completely, uncovered, then chilled in an airtight container. Reheat rice, its surface covered with a dampened paper towel, in a colander set over a saucepan of boiling water, covered, 5 to 10 minutes.

Recipe courtesy of Catherine via epicurious.com

I am Malala

Powered byWP Ultimate Recipe

Rice Kheer

Rice Kheer
Print Recipe
Rice Kheer is a Classic! It does not matter which part of India you go to or come from, this milk with rice and sugar concoction (with few variations) is going to win your heart. So much so , it is now famous and is known to the world as “Rice Pudding”. Here are some other regional names that we lovingly call this dish – Kheer, Khir, Payasam, Payasa or Kheeri.
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Rice Kheer
Print Recipe
Rice Kheer is a Classic! It does not matter which part of India you go to or come from, this milk with rice and sugar concoction (with few variations) is going to win your heart. So much so , it is now famous and is known to the world as “Rice Pudding”. Here are some other regional names that we lovingly call this dish – Kheer, Khir, Payasam, Payasa or Kheeri.
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. In a heavy bottomed pan, on medium heat, heat milk and rice.
  2. Grind the saffron with a little bit of sugar and add it to the milk.
  3. Meanwhile, soak the raisin in a little bit of water to help puff them up.
  4. Keep stirring the pan and make sure it does not burn at the bottom.
  5. Cook until it is of desired thickness.
  6. Add the sugar and mix well.
  7. Add the dry fruits – raisins (without the water), pistachios, and almonds
  8. Turn off the flame and add the powdered cardamom.
  9. Serve hot or cold.
Recipe Notes

Tips:
1. If you are making the rice just for the Kheer, over cook the rice just a little.
2. This is a great recipe if you don’t have a lot of time but alternatively, you can add in raw rice and cook it in the milk and it tastes great. But be very careful and and keep stirring frequently.
3. If you like a smoother texture of rice in the kheer, just mash it lightly before adding it to the Milk.

Recipe Courtesy of Catherine via showmethecurry.com

I am Malala

Powered byWP Ultimate Recipe

Naan Bread

Naan Bread
Print Recipe
Prep Time
2 hrs
Cook Time
20 min
Prep Time
2 hrs
Cook Time
20 min
Naan Bread
Print Recipe
Prep Time
2 hrs
Cook Time
20 min
Prep Time
2 hrs
Cook Time
20 min
Ingredients
Servings:
Instructions
  1. 1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in yogurt. Add ½ cup bread flour and the 1 cup whole wheat flour to yeast mixture. Stir with a whisk until smooth. Cover and let rise in a warm place (85°F), free from drafts for 2 hours. Batter will be bubbly, lacy, and weblike.
  2. 2. Stir in salt and oil. Add 1½ cups bread flour ½ cup at a time; stir with a wooden spoon. Dough will become very difficult to stir.
  3. 3. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining bread flour 1 tbsp at a time to prevent dough from sticking to hands. Dough will feel tacky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°F), free from drafts, 2 hours or until doubled in size. Press 2 fingers into dough. If indentation remains,the dough has risen enough.
  4. 4. Place pizza stone on the bottom rack in oven. Preheat oven to 500°F.
  5. 5. Punch dough down; turn out onto a lightly floured surface. Cover and let rest for 5 minutes.
  6. 6. Divide dough into 8 equal portions. Working with one portion at a time, stretch each portion into a 6-inch oval. Keep remaining dough covered to keep from drying. Cover naan pieces and let rest 5 minutes.
  7. 7. Make indentations in top of dough portions using the handle of a wooden spoon or your fingertips; cover and let rise 20 minutes.
  8. 8. Place 2 dough portions on the back of a pizza peel dusted with cornmeal. Slide onto preheated pizza stone or baking sheet lined with parchment. Bake at 500°F for 6 minutes or until lightly browned. Repeat with remaining dough. Serve immediately.
Recipe Notes

Recipe Courtesy of Catherine

I am Malala

Powered byWP Ultimate Recipe

Chicken Tikka Masala

Chicken Tikka Masala
Print Recipe
Servings
4 people
Cook Time
45 minutes
Servings
4 people
Cook Time
45 minutes
Chicken Tikka Masala
Print Recipe
Servings
4 people
Cook Time
45 minutes
Servings
4 people
Cook Time
45 minutes
Ingredients
For the Chicken
For the Sauce
Servings: people
Instructions
Marinate the Chicken
  1. Use a fork to prick the chicken breasts all over on both sides. Cover with plastic wrap. Using the smooth side of a meat mallet or a rolling pin, beat the chicken until the breasts are an even ½ to ¾ inch thickness.
  1. In a small bowl, whisk together the yogurt, 1 tbsp peanut oil, lime juice, and garlic. Add the pounded chicken, and rub the marinade over the meat. Set the chicken aside while you make the sauce.
  2. In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and grated ginger.
  3. In a heavy wide 4-quart pot or sauté pan over moderately high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes.Reduce the heat to moderate, then stir in the spice and ginger mixture.
  4. Add the tomato puree, water, heavy cream, and salt, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes. The sauce can be prepared ahead and refrigerated in an airtight container, up to 3 days.
While sauce simmers, cook the chicken
  1. Heat a heavy 11-12 inch griddle or skillet over moderately high heat until very hot and add ½ tablespoon of peanut oil to each batch. Working in two batches, cook the chicken breasts, turning them a few times until just cooked through and browned well on both sides, 6 to 8 minutes total.
  2. When all the chicken is cooked, cut it into 1½ inch pieces. Add the chicken to the simmering sauce and continue to gently simmer it, stirring occasionally, for 5 minutes. Remove the pan from the heat, stir in the black pepper and chopped cilantro, and season with salt.
To Serve
  1. Transfer the chicken to a serving dish and garnish with additional cilantro sprigs.
  2. Serve with naan and/or Basmati rice.
Recipe Notes

Serve with Naan and Bamati Rice

  • If you prefer to make the sauce with fresh tomatoes, chop 1 pound fresh tomatoes and purée them, including the skins and seeds, in a blender with 1 tablespoon tomato paste and 3/4 teaspoon sugar. When using fresh tomatoes, omit the 3/4 cup water from the recipe.
  • If you are really short on time, substitute the meat from a rotisserie chicken.

 

Recipe Courtesy of Catherine via epicurious.com

I am Malala

Powered byWP Ultimate Recipe