- 3 cups flour
- 8 tbsp. unsalted butter, cubed and chilled
- Kosher salt, to taste
- 3⁄4 cup ice-cold water
- 1⁄2 lb. russet potatoes, peeled and roughly chopped
- 2 carrots, roughly chopped
- 2 tbsp. canola oil, plus more
- 1 tsp. cumin seeds
- 1 small yellow onion, minced
- 3⁄4 cup frozen peas, defrosted
- 1⁄4 cup minced cilantro
- 1⁄4 cup minced mint
- 1⁄2 tsp. garam masala
- 2 small green Thai chiles or 1 serrano, minced
- 1 (1″) piece of ginger, peeled and minced
- Make the dough: Pulse flour, butter, and salt in a food processor into pea-size crumbles. Add water; pulse until dough forms. Divide into 12 balls; chill 1 hour.
- Make the filling: Boil potatoes and carrots in a 4-qt. saucepan of salted water until tender, 8–10 minutes. Drain; coarsely mash. Add 2 tbsp. oil to pan; heat over medium-high. Cook cumin seeds until they pop, 1–2 minutes. Add onion and ginger; cook until golden, 4–6 minutes. Let cool; stir into potato mixture with peas, cilantro, mint, garam masala, chiles, and salt.
- Form and fry samosas: Working with 1 ball at a time, roll dough into a 6″ round; cut in half. Gather straight edges of 1 half-round together, overlapping by 1⁄4” to form a cone. Moisten seam with water; press to seal. Spoon 1 tbsp. filling into cone. Moisten edges of cone with water; pinch to seal. Heat 2″ oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Fry samosas until crisp, 8–10 minutes. Drain on paper towels; serve with chutneys if you like.
2. Coconut Chutney
- 6 ounces fresh coconut, grated or chopped
- 1 bunch cilantro
- 2 tablespoons lime juice
- 2 green Thai chili peppers
- 1-inch ginger root, peeled and grated
- 1/2 teaspoon kosher sea salt
- 3/4 cup water
- Place all the ingredients in a food processor fitted with the blade attachment.
- Place the lid and pulse until the ingredients are completely combined in a smooth paste. You might need to occasionally stir the ingredients. You can also add a little more water to thin the chutney out, but remember to taste and adjust the salt and lime juice quantities, if necessary.
- Transfer to a serving dish and let it sit for at least 30 minutes in the refrigerator for the flavors to come together. Serve fresh. To store, refrigerate the chutney in an airtight container for up to a week. It can also be frozen for up to 3 weeks in a freezer-safe airtight container; just thaw it completely before serving, but do not microwave.
3. Spicy Indian Mango Pickle
- 1 1/2 pounds large raw green mangoes (the more sour, the better)
- 1/2 cup freshly squeezed lime juice
- 3 red Thai chili peppers
- 3 green Thai chili peppers
- 2 tablespoons fresh mint leavees
- 2-inch piece ginger, peeled and julienned
- 1 teaspoon cumin seeds
- 5 cloves
- 1 teaspoon kosher sea salt
- Trim the stems off the mangoes, cut each mango in half, and remove and discard the pit. Leave the skin on the mango. There are two ways to shredding the mangoes. With a mandoline, adjust the blade to the finest shred setting, then shred the mango directly. Use the safety attachment to protect your hands. With a food processor, cut the mango lengthwise into large pieces, then shred using the blade attachment. You should get approximately 2 1/2 to 3 cups of shredded mango.
- In a large 1-liter mason jar or mixing bowl, add the fresh lime juice, chili peppers, mint, ginger, cumin, cloves, and salt. Seal the mason jar with a lid and shake to combine. Add the shredded mango to the mason jar, fix the lid, and shake vigorously several times to coat the mango shreds completely. Allow the pickle to sit in the refrigerator for at least 2 hours before serving.
4. Creamy Chicken Curry
- 2 tablespoons Canola or Vegetable Oil
- 2 Fresh Garlic Cloves, Finely Minced
- 1 Large Yellow Onion, Finely Chopped
- 2 1/2 teaspoons Curry Powder
- 2 teaspoons Ground Cumin
- 1/4 teaspoon Crushed Red Pepper Flakes
- 1 teaspoon Ground Tumeric
- 1 pound Boneless Chicken Breasts, Cut into 1″Bite Size Pieces
- 1 1/2 teaspoons Tomato Paste
- 1 cup Coconut Milk
- 2 teaspoons Kosher Salt
- 1 cup Hot Water (optional)
- In a wok, heat oil over medium-high heat. Add onions, cook for 6-8 minutes or until transparent. Add garlic and cook for 1-2 more minutes.
- Stir in cumin, tumeric, 1 teaspoon curry powder, red pepper flakes and 1 teaspoon salt- cook for 1 minute. Add tomato paste. Mix to combine.
- In ziploc bag, toss chicken pieces in remaining curry powder, season with salt and pepper. Add to wok, and cook for about 5-6 minutes until outside is golden brown.
- Pour coconut milk into the wok-if coconut milk has separated from the fat, pour the liquid in and add a tablespoon or so of fat until you have the creamy consistency that you desire. Simmer, uncovered, stirring occasionally for 7 minutes or until the chicken is cooked through. Add hot water if there is not enough liquid, because it has cooked down.
- Serve hot with white rice if desired. Sprinkle with cilantro and a squeeze of lime if desired.
- 1 large yellow onion
- 4 -5 tablespoons chickpea flour/Besan
- 1 teaspoon red chile powder, optional
- Pinch of salt
- Oil to deep fry (a couple inches to cover the bottom of the pan)
- Cut the onions thinly into half moons. The slices should not be more than an 1/8th of an inch. Place them in a bowl.
- Stir the flour, chile powder, and salt together in a separate bowl, and then sprinkle it on the sliced onions. Add it just to coat — if 4 tbsps seems sufficient, you can stop there.
- Combine well by giving a gentle squeeze to the onions. If needed, wet your palm with water and mix the onion mixture with your wet palm, but do not add additional water. The mixture should come together as lumpy but it shouldn’t be runny.
- Heat the oil to about 350 in a wok. Drop a small piece of batter into the oil to test; if it browns and floats, the oil is ready.
- Eyeball heaping tablespoons of the mixture, add small mounds of it to your hot oil, and fry till golden brown.
- Using a slotted spoon, remove them carefully and place on a paper towel to drain any excess oil. Serve immediately, and with chutney or ketchup.
- 3⁄4 cup water heated to 115°
- 1 tsp. honey
- 1 (1⁄4-oz.) package active dry yeast
- 2 cups all-purpose flour
- 1⁄2 cup plain, full-fat Greek yogurt
- 2 tbsp. canola oil
- 1⁄2 tsp. kosher salt
- 1⁄4 cup minced cilantro
- Melted ghee, for brushing
- Stir water and honey in a bowl; add yeast and let sit until foamy, about 10 minutes. Add flour, yogurt, oil, and salt; stir until dough forms. Using hands, knead dough in bowl until smooth, about 5 minutes. Cover dough with a damp cloth; let sit in a warm place until doubled in size, about 1 hour.
- Transfer dough to a work surface; divide into 10 balls. Working with 1 ball at a time and using a rolling pin, roll dough into a 7″ circle about 1⁄4” thick. Sprinkle with 1⁄4 tsp. cilantro; press into dough.
- Heat a 12″ nonstick skillet over medium-high. Working with 1 piece dough at a time, cook dough, plain side down, until bubbles appear over the surface, about 45 seconds. Flip dough; cook until bubbles appear once more, about 30 seconds. Transfer naan to a plate and slide skillet off heat. Using tongs, cook naan about 2″ over the open flame, flipping once, until browned in spots, about 1 minute. (Alternatively, finish cooking naan in pan until browned in spots, about 1 minute.) Return naan to plate, brush with ghee, and sprinkle with more cilantro. Serve hot.
7. Tandoori Chicken
- 4 boneless skinless chicken breasts marinade
- ½ cup plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon onion powder
- 1 tablespoon minced garlic
- 1 tablespoon garam masala
- 1 tablespoon cilantro leaves
- 1 tablespoon paprika
- 1 teaspoon coriander
- 1 teaspoon cumin
- ½ teaspoon ginger
- ¼ teaspoon cayenne pepper
- Whisk together all marinade ingredients. Place marinade in a large zip lock bag and add chicken breasts. Allow to marinate at least 30 minutes or overnight.
- Remove chicken from bag and discard marinade. Cook chicken on the grill over medium heat 5-6 minutes on each side or until cooked through.
- Suggested serving options: cooked rice, lime wedges for drizzling, extra cilantro, naan and coconut chutney
8. Rice Kheer
- 6 tbsp. jasmine rice
- 2 tbsp. unsalted butter
- 1⁄2 tsp. lightly crushed saffron
- 1⁄2 tsp. ground cardamom
- 6 cups milk
- 3 oz. jaggary or 6 tbsp. light brown sugar
- 1⁄4 cup slivered almonds, toasted
- 1⁄4 cup thinly sliced pistachios
Place rice in a fine strainer, and rinse under running water until water runs clear; drain thoroughly. Heat butter in a 10″ skillet over medium heat; add rice, saffron, and cardamom, and cook, stirring until lightly toasted, about 2 minutes. Add milk, and cook, stirring occasionally, until milk is reduced by half and rice is tender, about 1 hour and 20 minutes. Add jaggary, almonds, and half the pistachios, and cook, stirring, until sugar dissolves, about 2 minutes. Transfer to a serving bowl, and garnish with remaining pistachios before serving.
- Milk-2 cups
- Cornflour-1 1/2 tbsp
- Condensed milk-3/4 cup
- Cardamom powder-1/4 tsp
- Mango pulp-From one large mango
- Pistachios ( chopped)-2 tbsp
- Sugar-(according to taste,depending upon how sweet the mango puree is)
- Dissolve cornflour in 1/4 cup milk and keep aside.
- Pour the remaining milk,condensed milk ,and sugar (if using) into a heavy bottomed pan and bring it to a boil,stirring in between.
- Pour the cornflour mixture into this .Stir well until it turns thick.
- Add cardamom powder and chopped pistachios, Switch off the stove. Allow it to cool.
- Add the mango puree and mix well.
- Pour the milk mixture into kulfi molds or Popsicle molds,cover with a foil and freeze for 3 to 4 hours.,remove from freezer and insert Popsicle sticks and freeze until firm.
10. Mango Lassi
- 2 cups plain, full-fat yogurt
- 1 cup ice cubes
- 1⁄2 cup whole milk
- 1⁄4 cup sugar
- 1⁄2 tsp. vanilla extract
- 2 ripe mangoes, peeled, pitted, and cut into 1″ pieces, plus more for garnish
- Vanilla ice cream or heavy cream, for topping (optional)
Purée yogurt, ice, milk, sugar, vanilla, and mangoes in a blender until smooth. Pour into glasses and top with 1–2 tbsp. ice cream or heavy cream if you like; garnish with additional mango.