RECIPES

Indian Food Clinic, Fall 2006

Sample Recipes by Bhanu Hajratwala from the Indian Food Clinic held on 09/16/06.
(If you like what you see, please e-mail secretary@cooking.berkeley.edu for all 11 recipes.)

SEMOLINA SWEET (SHEERO/HALVA)

Serves 4-6
Preparation time: 30 minutes

Ingredients:
½ cup melted ghee
1 cup cream of wheat (semolina)
1 small banana, mashed (optional)
3 cups + 1 tablespoon milk
¼ teaspoon saffron
2 tablespoons golden, black, or red raisins
1 cup sugar
½ teaspoon ground cardomom
1 tablespoon thinly slivered almonds (optional)

Directions:

1. Heat ghee in a medium pot or skillet. Add cream of wheat and saúte on medium heat till lightly brown stirring with a flat spoon constantly for even color.
2. Add mashed banana. Add 3 cups of milk. Mix saffron in 1 tablespoon of milk and add to skillet. Add raisins. Continue to stir constantly to avoid sticking to the bottom or burning. Cook at medium heat till all the milk is absorbed and cream of wheat grains are cooked.
3. Add sugar. Stir constantly. Mixture will become liquidy again. Cook till sheero dries.
4. Remove from heat. Mix in cardomom. Top with slivered almonds and serve hot. Note: Refrigerates well. Warm in microwave before serving. Sheero is often offered to the gods (thus, it is known as “Gods’ food”) at various religious ceremonies and distributed as “prasaad” to the devotees.

MANGO LASSI

Canned mangoes and mango pulp is available in Indian grocery stores.
Serves 4-6
Preparation time: 10 minutes

Ingredients:
2 ripe mangoes or 1 can mango pulp
3 cups buttermilk
1 cup water
5 tablespoons sugar
Pinch saffron (optional)

Directions:

1. Peel and cut up mangoes. Discard the seeds.
2. Blend all ingredients together.
3. Serve chilled or over ice.

CHAPPATI, ROTLI

Makes 14
Preparation time: 30 minutes

Ingredients:
2 cups whole wheat flour
2 tablespoon ghee or other shortening
¾ cup and 2 tablespoon hot water
1 teaspoon oil
Flour for rolling.
Ghee or butter for brushing on cooked chapatti (optional)

1. In a large bowl or electric dough maker add the flour and rub in the shortening.
2. Add the water to make a pliable dough.
3. Add the oil to smooth the dough and knead again.
4. Roll dough into a 14 inch long log. Measure and mark 1inch apart into 14 parts and cut through.
5. Flatten one piece by placing it on the left palm and pressing with the right hand to make a round patty, dip in flour and roll towards you and on the edges using a circular motion. Roll out thinly into approximately 6 inch disc.
6. Heat griddle to hot.
7. Cook on medium to hot griddle for a 10 to 12 seconds till chapatti changes color.
8. Flip over and cook till brown spots form on the under surface about 25 to 30 seconds.
9. With tongs, place chapatti directly over the heat (for gas range) till it swells up (approximately 5 seconds). On electric cooking range, you may use a small wire rack over the hot plate or continue to cook on the griddle by pressing lightly in the middle and around the edge with a folded soft cloth till the chapatti swells up completely.
10. Remove from heat and apply a little ghee or butter.
11. Serve hot with any curry (vegetarian or non-vegetarian).

CHICKEN WITH SPINACH

Serves 4-6
Preparation time: 1 hour

Ingredients:
12 heaped cups washed, drained, and chopped fresh spinach
1 pound chicken, cut up to your liking, washed, and drained
6 tablespoons oil
6 cloves
4 1 inch pieces of cinnamon sticks
1 medium onion, sliced thinly
2 tablespoons General Fresh Masala
1½ teaspoons salt
½ teaspoon tumeric powder
½ teaspoon garam masala

1. Prepare the spinach and chicken as above and set aside.
2. In a large saucepan, heat oil on medium, add cloves and cinnamon sticks, let brown, add sliced onion and saute till lightly brown.
3. Add fresh masala, salt, and tumeric. Saute for 2 minutes stirring constantly.
4. Add chicken, cover, and let cook till changes color and is almost cooked, stirring often, for 10 minutes.
5. Add chopped spinach on top of chicken, cover, and continue to cook for 5 minutes. Stir and continue to cook over medium high heat uncovered till all the water from the spinach has evaporated and chicken is cooked (about 10-15 mintes).
6. Remove from heat and add garam masala.
7. Serve hot with chappatis and/or rice.

Note: Keeps in refrigerator for 5 to 7 days. Heat before serving.
Variation: Use shrimp or fish instead of chicken. Goat or lamb pieces can also be used but allow more time to cook before adding spinach.