Recipes

 

Indian Saffron Rice

Indian Saffron Rice

Ingredients

8 strands saffron
2 cups boiling water divided
2 tbsp butter
1 cup uncooked long-grain white rice, not rinsed
1 tsp salt

    Directions

    Steep the saffron in 1/2 cup boiling water.

    In a skillet that can be tightly covered, melt the butter over medium-high heat. Stir in the rice and salt.

    Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice.

    Quickly pour in the remaining 1 1/2 cups boiling water along with the saffron water.

    Cover immediately, reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed.

    For best results, do not remove the lid while the rice is cooking.

    Masala Tea

    Masala Tea

    Ingredients

    2 cardamom pods
    1 cinnamon stick, break into small pieces
    3 cups water
    4 whole cloves
    1/2 cup milk
    1/8 teaspoon fresh ground black pepper
    1/4 teaspoon ground ginger
    1 Tea bag of Choice Darjeeling or English Breakfast ( 2 tea bags for extra strength)

      Directions

      Crush the cloves, cardamom pods and cinnamon by using a coffee grinder or a mortar.

      Add the crushed spices to a small saucepan, add the water, ginger and pepper and bring to a boil.

      Remove the pan from the heat and keep it covered for 5 minutes.

      Add the milk and sugar to the pan and bring to a boil.

      Remove from the heat and steep the tea bag.

      Cover and let steep for 3 minutes.

      Remove the tea bag and strain the tea before serving.

      Creamy Cajun Shrimp Pasta

      Creamy Cajun Shrimp Pasta

      Ingredients

      1 Package Spaghetti, ¼ Cup Butter
      1 pound shrimp, peeled and deveined
      1 clove garlic, minced , ¼ Cup all-purpose flour
      2 tbsp Cajun seasoning, 2 cups milk
      ¼  tsp salt, 1 tbsp lemon juice

      Steps

      Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4 minutes or until al dente; drain. Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side.

      Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning.

      Cook, stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Remove from heat, and season with salt and lemon juice. Return shrimp to sauce, and spoon over cooked pasta.

      For best results, do not remove the lid while the rice is cooking.

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      Penne Pasta with Meat Sauce Recipe

      Ingredients

      1 Package Penne Pasta, Salt to taste , 2 Tbsp olive oil, 1 large onion, chopped, 2 cloves garlic, chopped.
      1 teaspoon Italian seasoning, Dash red pepper flakes
      Pinch of dried Thyme, Freshly ground black pepper
      1 pound ground beef, ½  teaspoon of dried basil leaves
      2 ½  cups canned chunky tomato sauce, 1 teaspoon sugar
      1 Tbsp chopped fresh parsley

      Steps

      Heat to boiling a large pot with 4 quarts of water in it. Once the water is boiling, salt it with 1 Tbsp of salt. Once the water returns to a boil add the pasta to the pot. Leave uncovered, let cook on high heat with a vigorous boil. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate. Drain. Once you’ve started to heat the water, start working on the sauce.

      Heat olive oil in a very large skillet on medium heat. Add the chopped onion, Italian seasoning and red pepper flakes. Cook for 5 minutes, stirring occasionally, until the onions are softened. Add the garlic, fresh thyme, season with salt and pepper.

      Cook for an additional minute, until the garlic is fragrant. Remove from heat and set aside.

      SSWF-Home-styledChickenCurry

      Chicken Curry

      Ingredients

      3 tbsp olive oil,
      1 small onion, chopped
      2 cloves garlic, minced
      3 tbsp curry powder
      1 tsp ground cinnamon
      1 tsp paprika, 1 bay leaf
      1/2 tsp grated fresh ginger root
      1/2 tsp white sugar, salt to taste
      2 skinless,
      boneless chicken breast halves – cut into bite-size pieces
      1 tbsp tomato paste
      1 cup plain yogurt
      3/4 cup coconut milk,
      1/2 lemon, juiced
      1/2 tsp cayenne pepper

       

      Steps

      Heat olive oil in a saucepan over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes.

      Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
      Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes and serve with naan or rice.

      dal-tadka

      (Image Source) 

       

      Tadka Dal

      Ingredients: For the Base

      1 cup Red Lentils
      1 Onion
      2 medium Tomatoes
      1-2 cloves garlic, minced
      1/4 tsp Turmeric, Salt to taste

      For Tempering

      1/2 tsp Cumin
      1 tsp Mustard Seeds
      1-2 Dried red Chilli
      2 inch Ginger, julienned , Pinch of Asafoetida, Few sprigs of Curry Leaves Few sprigs of Cilantro, for garnish 2 tbsp Ghee

       Steps

      Wash the lentils well in cold water until the water   runs clear.
      Heat 1 tbsp of ghee (or oil) in a saucepan and add onions and garlic along with salt and turmeric for about 2 minutes.
      Add the chopped tomatoes and saute for another 2 minutes.
      Add the lentils along with 3 cups of water. You can adjust the amount of water once the lentils are cooked depending on the consistency you prefer.
      Stir and bring to a boil. Lower the heat, close with a lid and simmer for 15-20 minutes or until cooked.
      Once the lentils are cooked, give them a stir and adjust the amount of water as per your liking.
      In another pan, heat the remaining ghee. Add mustard seeds and when they start popping, add the cumin, ginger, red chillies, asafoetida and curry leaves.
      Add it to the dal. Give it a quick stir and serve hot garnished with cilantro.