RAGHAVAN'S GARAM MASALA
Heat these easy-to-find ingredients for an aromatic addition to Indian dishes.
Provided by Raghavan Iyer
Categories Everyday Cooking
Time 12m
Yield 16
Number Of Ingredients 8
Steps:
- Heat a small skillet over medium-high heat. Meanwhile, in a small, heatproof bowl, stir together coriander seeds, cumin seeds, peppercorns, cloves, cardamom seeds, bay leaves, dried chiles de arbol, and cinnamon pieces. Sprinkle spices into hot skillet and toast, shaking every few seconds, until coriander and cumin are reddish brown, cinnamon and bay leaves appear brittle and crinkly, chiles are blackened in spots, other spices are slightly ashy black, and the whole thing is highly fragrant, 1 to 2 minutes. Transfer immediately to bowl.
- When cooled completely, crumble chiles and grind everything in a spice grinder (or a coffee grinder or high-powered blender) to the consistency of finely ground black pepper. Store in a sealed container in a cool, dark place up to 3 months.
Nutrition Facts : Calories 15.7 calories, Carbohydrate 2.6 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.6 g, Sodium 2.1 mg
RAGHAVAN'S CURRY BLEND
Try this easy blend in place of curry powder for brighter flavors.
Provided by Raghavan Iyer
Categories 100+ Everyday Cooking Recipes
Time 5m
Yield 16
Number Of Ingredients 7
Steps:
- Grind dried chiles de arbol, coriander seeds, cumin seeds, mustard seeds, peppercorns, and cloves in a spice grinder (or a coffee grinder or high-powered blender) to the consistency of finely ground black pepper. Stir in turmeric. Store in a sealed container in a cool, dark place up to 3 months.
Nutrition Facts : Calories 56.5 calories, Carbohydrate 8.9 g, Fat 0.4 g, Fiber 0.4 g, Protein 2.3 g, Sodium 6.2 mg
RAGHAVAN'S PALAK MASOOR DAL (RED LENTILS WITH SPINACH)
Comforting, satiating, and nutritious, dals are an everyday occurrence in millions of Indian homes across the world. This particular dal (red lentils with spinach) cooks quickly, requires no presoaking, and is easy to assemble with a handful of ingredients. Serve with naan or cooked basmati rice.
Provided by Raghavan Iyer
Categories Vegetarian Indian Main Dishes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Rinse lentils in a 3- to 4-quart pot with water, rubbing lentils between the fingertips of one hand, then drain. Repeat 3 or 4 times or until the water runs clear.
- Place drained lentils in the pot and add 2 cups water, tomatoes, ginger, chiles, and turmeric. Bring to a boil over medium-high heat, skimming and discarding foam. When tomato skin is loosened and wrinkled, after about 5 minutes of cooking, transfer tomatoes to a plate to cool.
- Reduce heat to medium and simmer lentils, uncovered, stirring occasionally, until very tender and almost mushy, about 15 minutes. (The lentil color will change from salmon to pale yellow as they cook.) Keep warm over low heat.
- Meanwhile, peel and core cooled tomatoes; discard skins. Transfer tomatoes to a blender, along with the ginger and chiles from the pot and the cilantro. Pureé, scraping down the sides as needed, until you have a thick, green-flecked tomato sauce.
- Heat ghee in a large skillet over medium-high heat until it shimmers. Add cumin seeds and let sizzle until they turn reddish brown and smell nutty, about 10 seconds. Immediately add spinach in handfuls, stirring to wilt.
- Stir spinach mixture, tomato sauce, and salt into warm lentils. Simmer uncovered, stirring occasionally, to let the flavors mingle, about 5 minutes.
Nutrition Facts : Calories 246.8 calories, Carbohydrate 31.9 g, Cholesterol 16.4 mg, Fat 7.8 g, Fiber 8.9 g, Protein 14.8 g, SaturatedFat 4 g, Sodium 498.2 mg
RAGHAVAN'S UPPAMA
This savory porridge, breakfast fare in South Indian kitchens, is my childhood favorite. A bit like polenta but made with creamy wheat cereal, it brings absolute satisfaction during my down-and-out days.
Provided by Raghavan Iyer
Categories Breakfast Cereals
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Melt 1/4 cup ghee in a large skillet over medium heat. Pour in creamy wheat cereal; toast, stirring frequently, until light brown and nutty-smelling, 5 to 8 minutes. Transfer to a bowl. Wipe the skillet with a paper towel.
- Heat remaining 2 tablespoons ghee in the skillet over medium-high heat. Add mustard seeds; cover and wait until seeds stop popping (like popcorn), about 30 seconds. Add cashews and chiles; stir-fry until nuts are golden brown and chiles blacken, 1 to 2 minutes.
- Stir in carrot, peas, curry leaves, and turmeric; stir-fry about 2 minutes. Stir in 3 cups water and the salt and bring to a boil. Reduce heat to medium and simmer, covered, until carrots are fork-tender, 3 to 5 minutes.
- Reduce heat to medium-low and stir in toasted cream of wheat. (It will instantly absorb liquid and begin to swell.) Cover and cook until fully softened, about 5 minutes. Remove from heat; let stand, covered, 3 to 5 minutes.
- Stir in remaining 1/4 cup water if desired for a creamier texture. Sprinkle with cilantro and serve warm.
Nutrition Facts : Calories 416.8 calories, Carbohydrate 43 g, Cholesterol 49.2 mg, Fat 24 g, Fiber 4.2 g, Protein 8.5 g, SaturatedFat 12.7 g, Sodium 681.4 mg
RAVAI UPPAMMA (SEMOLINA UPAMA)
A further recipe from the Indian Food (Recipe) website, which is an excellent source for authentic Indian cuisine, prepared and written by Indian cooks.
Provided by TOOLBELT DIVA
Categories Asian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Chopped mixed vegetables and cook until just tender.
- Roast Rava or Sooji (cream of wheat) in a non-stick pan till golden brown. KEEP IT SEPERATE.
- Put the required oil in the pan and add mustard seeds and black Gram Dal or Dhuli Urad.
- When it starts fluttering, add chopped onions, green chilies, curry leaves and finely cut ginger
- When onion turns brown add the roasted Rava or Sooji and sauté nicely.
- Add salt and cooked vegetable and sauté lightly.
- Over a medium flame add about 4 cups of luke warm water and mix well.
- To avoid lumps stir continuously, till the Uppamma.
- Serve hot with cocunut chutney.
- If desired add roasted cashews before serving.
Nutrition Facts : Calories 453.6, Fat 12, SaturatedFat 1.8, Sodium 119.3, Carbohydrate 72.5, Fiber 5.6, Sugar 3.8, Protein 13.9
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