Farina With Indian Spices Recipes

INDIAN SPICE MIX

Steps:

• Put all ingredients in a mixing bowl.
• Mix well.
• Store in a glass jar.
• It will keep for several weeks.
• I use 2-3 tablespoons in a curry for 4 people.
• For a dressing-about 1 tablespoon.
• These are estimates, follow your own tastebuds.

FARINA BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, cream together the butter, applesauce, sugar and honey until smooth. Mix in the lemon zest. Combine the cream of wheat, baking powder and cardamom; stir into the creamed mixture. Blend in the yogurt and egg whites. Try not to overmix, or the bars will fall. Finally, mix in the coconut and sliced almonds if you like them. Spread the mixture evenly into the prepared pan.
• Bake for 45 to 55 minutes in the preheated oven, until the edges are brown but not the top. Cool and cut into bars.

ROASTED INDIAN-SPICED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Whisk olive oil, garam masala, and salt together in a small bowl. Combine potatoes, cauliflower, and onion in a large bowl. Drizzle with oil mixture and toss to coat. Spread vegetables out on the prepared baking sheet.
• Roast in the preheated oven, stirring every 10 minutes, until vegetables are tender and edges are browned, 30 to 35 minutes. Remove from the oven and sprinkle with cilantro.

FARINA WITH INDIAN SPICES

Steps:

• In a 3 quart saucepan, saute the onions and garlic in the ghee until they are a nice golden color. Medium heat works best.
• Add the raisins and curry powder and cook for a minute. Then add the milk and bring it to a boil. Whisk in the farina and cook it according to the package directions. (I use the "quick-cooking" variety, which takes 2 1/2 minutes.).
• Remove from heat and add cilantro, pistachios, salt and sugar, as desired. (I use the cilantro, salt and sugar.).

POTATOES WITH INDIAN SPICES

Steps:

• Slice the potatoes into half-inch rounds, then dice these further into small, evenly-sized cubes.
• Using a wok or other non-stick pan, take the minimum amount of oil needed and fry these cubed potatoes over a high heat to start with and then turn the heat down and cover. When the potatoes are a little more than half done, add the turmeric, chili powder and some salt, closely followed by the remaining spices. Stir to combine and put the lid back on once again.
• When the potatoes are nearly ready (and you will have to be vigilant to ensure they don't get too soft), take the lid off, turn the heat up and stir-fry to enable any excess liquid to evaporate. Garnish with fresh cilantro and serve.

EAST INDIAN FARINA HOT CEREAL (PAYASAM)

Steps:

• In saucepan bring milk to almost boil and stir in the cereal using a fork to break up the clumps. Stir in the salt.
• Reduce heat, cover and simmer for 5 minutes for farina, 10 minutes for rice meal.
• In a small saute pan, melt the butter on medium heat and add the cardamon, cane sugar and raw nuts. Toast for about 2 minutes, being careful not to burn.
• Add the raisins to the butter mixture and heat through.
• Once the hot cereal is cooked, stir the cardamom/nut mixture into the cereal.
• Serve piping hot. Mmmm!