Top 5 INDIAN DISHES TO EAT :

1. Pea Pulao:

Pea Pulao is also known as Yellow Rice. It is a great alternative to plain boiled rice and accompaniment for any main course, be it vegetarian or meat-based. This recipe serves 2.

Prep Time: 30 minutes

Total Time: 30 minutes

Ingredients:

• 2 tbsps vegetable/sunflower or canola oil/ghee
• 1 large onion chopped fine
• 1 cup fresh green peas
• 1 cup Basmati rice (a long grain Indian rice)
• 3 cups water
• 1/2 tsp turmeric powder
• Salt to taste
• 1/2 cup warm water

Preparation:

• Wash the rice well in running water and keep aside to soak for 30 minutes.
• Heat the oil in a deep heavy-bottomed pan. When it is hot add the onions and cook till soft.
• Add the peas and stir well.
• Add the rice and fry for 2 minutes.
• Add the 3 cups of water, turmeric and salt to taste to the rice and set it up to boil on a medium flame.
• Once the water comes to a boil, reduce the flame to a simmer and cover the pan.
• Cook till the water seems to have almost disappeared - tiny holes will form on the surface of the rice.
• Add the 1/2 cup of warm water all over the top of the rice and cover the pan again. Simmer for another 5-7 minutes and turn off the fire.
• Allow the rice to sit for 10 minutes and serve.

2. Kheema Paratha:

Made Masala Kheema (spicy minced meat) and got some left over? Make Kheema Parathas then. It's meat and bread all rolled into one!

Ingredients:

·         3 cups whole-wheat flour

·         2 cups Masala Kheema (spicy minced meat) - made with 1/4 kg minced beef

·         Ghee (clarified butter) to pan-fry the parathas

Preparation:

·         Using water, a little at a time, knead the whole-wheat flour into a smooth, medium-soft   dough and keep aside for an hour.

·         Prepare the Masala Kheema as per recipe.

·         Divide all the dough into equal sized balls. Flour a clean surface and roll each ball out into a circle about 3" in diameter.

·         Put about 1 to 1 1/2 tablespoon of the Masala Kheema into the center of the circle and fold the edges over to cover the filling completely. Gently press to seal.

·         Roll out into a circle of 7-8" diameter. For convenience roll out as many parathas as you like, stacking them, ready to cook with a layer of cling film between each paratha.

·         Heat a griddle and fry the parathas one at a time like this: Put a paratha on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the paratha. As soon as the first flip is done, drizzle a bit of ghee on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle ghee on this surface too. The paratha is done when both sides are crispy and golden brown.

·         Serve with your favorite pickle or chutney.

3. Mango Lassi:

Mango Lassi is the perfect cooler on a hot day. You can add extra sweetness to it (if you like) with sugar or honey. If you're making it for kids and want to avoid the sugar, use unsweetened fruit juice or pulp. This recipe makes 4 glasses of lassi.

Cook Time: 5 minutes

Total Time: 5 minutes

Ingredients:

·         3 glasses of yogurt (use a glass you will serve the lassi in, to measure)

·         1 glass of crushed ice (measure as above)

·         1 glass ripe mango pieces or pulp

·         Sugar to taste/unsweetened fruit juice or pulp

·         1 tsp slivered almonds for each glass

·         A dollop of thick cream for each glass (optional)

Preparation:

·         Put the yogurt, mango, ice and sugar/juice/pulp in a blender and blend till smooth.

·         Pour out into glasses, top with a dollop of cream each and slivered almonds and serve.

4. Paneer Kabab (cottage cheese kabab):

This simple dish can be made ahead of time and grilled quickly when you're ready to eat. It also makes a great appetizer. The recipe makes 6 kababs.

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients:

• 30 cubes of paneer (cottage cheese)
• 18 cherry tomatoes
• 3 green bell peppers cut into 2" squares
• 1 cup yogurt
• 2 tsps garlic paste
• 1 tsp chilli powder
• 1/2 tsp tumeric powder
• 2 tsps coriander powder
• 1 tsp cumin seeds roasted and coarsely ground
• Salt to taste
• 1/2 lemon to garnish

Preparation:

• Mix the yogurt with the coriander, cumin, chilli and tumeric powders and garlic paste. Add salt to taste. Whisk to get a smooth paste.
• Add the cubes of paneer to this paste and coat well. Allow to marinate for several hours.
• On wooden barbecue skewers, alternate cubes of paneer with the cherry tomatoes and green bell peppers squares.
• Grill on a barbecue or in the oven until the vegetables are soft as per your liking.
• Garnish with a squeeze of lemon and serve.

5. Kheer - Payasam - Payas - Rice Pudding:

This creamy rice pudding is delicately flavored with cardamom and full of nuts. It's a great dessert for anytime of the year. In south and east India versions of it are made for certain festivals. In the South, Kheer is called Payasam and in the east it is known as Payesh.

Ingredients:

·         2 litres full-cream milk

·         1 can (400 gm) sweetened condensed milk

·         1 tsp cardamom powder

·         1 cup sugar

·         1 cup Basmati rice

·         50 gms almonds blanched and slivered

·         50 gms raisins

·         A few strands of saffron

·         Rose petals to garnish (optional)

Preparation:

·         Wash the rice well and soak for half an hour in enough water to cover it fully.

·         Put the milk, condensed milk and sugar in a deep, thick-bottomed pan and boil. When the milk comes to a boil, add the rice and simmer. Cook till the milk thickens and reduces to half its original volume.

·         Add the almonds, raisins and cardamom and cook for 5 more minutes.

·         Turn off the fire and add the saffron. Stir well.

·         Allow the kheer to cool, then chill.

·         Serve cold garnished with rose petals.

I HOPE YOU'LL ENJOY THIS. 

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