2 cup(s) uncooked long grain rice (called Basmati rice in India)
2 teaspoon(s) cumin seeds
1 tablespoon(s) butter or ghee (clarified butter)
4 cups water
salt and a dash of lime juice to taste

Heat butter / ghee (clarified butter) on medium level in a large heavy-bottomed vessel for about 2 minute(s).
Add the cumin seeds and fry for 2 minute(s) till the seeds splutter.
Add the rice, lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low level for 15 minutes till all water evaporates.
Serve hot with: Cottage Cheese with Green Bell Peppers (Paneer Simla) or any other curries / dals of your choice.

:: Ingredients
Par-boiled rice – 3 cups
urud dal – 1 cup

:: Method
Rinse and soak the above ingredients in water for about 2-3 hours.Then grind in a
blender (with adding water in steps).Add salt and keep it aside (to get sour)for 12
hours.
Take idli plates and place a drop of oil in each idli mould and spread it over the
entire mould.
Heat 2 cups of water in a large vessel or pressure cooker and place the filled idli
plates and cover with lid. Heat in high for about 20 minutes.
Remove the plates from the vessel and remove the idlis.Pour 2 tsp of sesame oil
while serving.
Side dish – Sambar, dosai milagai powder, and coconut chutney
While using pressure cooker for making idlis, the steam hole should not be
covered by adding the cooker weight. Steam should escape freely

:: Ingredients
ParBoiled Rice- 1cup
Sour Curd- 1cup
Salt

:: Method
Soak Rice in water for 3 hours.Drain water and grind it with curd and salt.If
required add little water.The batter should be very fine paste for good result.
Make the dosas. Serve hot with chutneys.

Step 1. Take the Lamb (or Mutton) in a bowl. Add a dash of salt, 1 tsp chilli powder, 1 tsp garam masala, 1/4 tsp turmeric powder and lemon juice. Marianade for 2 hrs.

Step 2. Take 1 tsp oil in a m’wave safe bowl. Add the onions and cook covered on high (100%) for 4 mins. Stir once while cooking.

Step 3. Add the ginger and garlic paste. Mix well and cook on high (100%) for 1 min.

Step 4. Add the tomato and potatoes, mix well and cook on high (100%) for 3 mins.

Step 5. Add the marianade, add a cup of warm water and mix well. Cook on high (100%) for 25 mins or till the food is cooked and soft.
Tip: If you want the curry to be more watery add more water.

Step 6: Allow to stand for 5 mins before serving.

*THANK YOU TO Desimunda for submitting this recipe!

Sooji – upma Rava 1 Cup
Ginger 1 ” inch piece chopped finely
Chilies red or Green 2 Nos
Onion medium size 1 No chopped lengthwise
Salt Acc to taste
Oil 2 tbsp.
Water 2 Cups

Seasoning

Mustard Seeds 1 tsp
Urad dal 1 tsp
Channa dal 1 tsp
Hing 1 tsp
Curry leaves few.

Methods :
Dry roast sooji for few minutes & keep aside.
Take care not to brown them.
Heat Oil in the same pan & do the seasoning.
Add chilies, ginger & Onion fry till translucent.
Add salt,water & let it come to boil at which
point add the sooji gradually. Keep stirring
& take care as not to form lumps.
simmer the stove,cover & let it cook for 5 minutes.
Switch off the stove,combine & Seve hot.
(from indianchild.com)

Method:
——-
Heat butter and pour in a bowl. Add Bisquick, carnation powder and
yogurt and blend together. Knead well adding milk if necessary. Make a
smooth ball, cover and let rest (30 minutes?). Make 12-14 small balls.

Heat the water, add sugar, bring to boil, add cardamom seeds and simmer.
Boil, then simmer to reduce the water by half. Heat the oil until hot
and fry the balls to a golden brown or until they are dark
brown—almost black.

Soak in sugar syrup until they double in size (1 hour or overnight).
Serve hot or cold.

250 gr of chickpeas (1 cup)
2 Tbsp vegetable oil
1 oinon chopped
2 cm cinnamon stick
4 cloves
2 garlic cloves, squashed
2 cm fresh ginger, chopped
1 green chili pepper, finely chopped
2 tsp ground coriander
3/4 cup of chopped tomatoes (from a can)
1 tsp garam massala
1 Tbsp cilantro, chopped
——————-
Soak chickpeas overnight, rince, cook in water until tender. Drain,
KEEP THE COOKING LIQUID!

In a frying pan heat the oil, fry oinon until golden. Add cinnamon
and cloves, cook a few seconds. Add garlic, ginger, chili pepper,
ground coriander and cook 5 minutes, stirring.
Add tomatoes, with the juice and cook until all liquid
has evaporated.

Add the chickpeas to the pan, mixe well, cook 5 minutes.
Pour the cooking liquid of the chickpeas and simmer for 25 minutes,
until all the liquid is gone.

Sprinkle with the garam massala and cilantro.

Can be served hot of cold.
———————————

Cross Indexed Chicken, Indian

For 12 pieces :
Ingredients:
12 pieces of chicken (drum sticks or thighs)
1/2 cup tandoori chicken powder (you get them in Indian Grocery stores)
1/2 cup plain yogurt
Salt as required
2 lime

One whole white onion
One green and one red bell-pepper (optional)

Flat aluminum tray (and foil)

Preparation method:

1. Skin the chicken pieces and make 3-4 deep cuts on each one of them.

2. Mix yogurt, tandoori powder, mustard oil and salt as required

3. Mix the paste with chicken pieces and let it stand for at least 6
hours.

4. After marinatingd is done, arrange pieces in tray, cover with foil
bake at 350 F for 20 minutes.

5. Reduce heat to 250 F, and then bake and broil alternately in 30 min.
cycles for 2 hrs. Occasionally, take the tray, out, and rearrange the
chicken pieces before putting them back in. If there is too much
water inside, drain the water. If the chicken pieces look too dry,
sprinkle some water mixed with lime juice on them

6. After baking is done, take the pieces out and brush off the excess
tandoori paste from them. Put the pieces in an open tray in the oven
for 2-3 minutes( just to get them look crisp and dry.)

7. You can add a garnishing of stir-fried onions and bell-peppers and
lime juice on the chicken before serving. It should be served hot.