Month: September 2021
Jeera Rice
Jeera Rice
A simple Indian dish made from Basmati rice and cumin (jeera) seeds. Basmati is a long grain rice commonly found in southeast Asia. It is a staple in Indian and Pakistani cuisines. Jeera adds an additional dimension to the already fragrant rice. Generally served alongside curry, lentils, and/or other main dish, but can be enjoyed on its own.
Ingredients
- 1 cup Basmati rice, rinsed
- 2 cups water
- 1 tbsp oil
- 2 tsp salt adjust to taste
- 2 tsp cumin seeds
Instructions
- Heat oil in a pan over medium-high heat.
- Add cumin seeds and cook for 1 minute.
- Add salt, and rice. Mix well and cook for 2 minutes.
- Add water and mix well. Bring it to a boil.
- Turn the heat to medium-low and cook for 20 minutes or until the water is fully absorbed. Stir occasionally.
- Remove from heat. Serve as a complementary dish alongside curry, lentils, and/or other main dish.
Chai
Chai
A traditional, aromatic Indian tea beverage. Excellent way to start one’s morning or to sip on while relaxing. Served often in social gatherings along with a variety of snacks.
Ingredients
- 2 cups water
- 2 bags orange pekoe (assam or darjeeling) tea or 2 tbsp loose orange pekoe tea
- 2 cups unsweetened almond milk
- 4 green cardamoms, crushed
- 2 cloves, crushed
- sugar to taste
Instructions
- In a pot bring water to a boil over medium-high heat.
- Add tea, cloves, cardamoms, and sugar.
- Boil for 7 minutes.
- Add almond milk.
- Wait until the mixture begins to boil and remove from heat.
- Serve hot with tea biscuits.
Notes
Different varieties of plant-based milks can be used including coconut, oat, cashew, rice, hemp, and flaxseed.
Leaving the mixture on heat too long after adding milk can lead to curdling.
Experiment with adding different spices such as black cardamoms, fennel seeds, and/or caraway seeds for a flavorful twist.
Aloo Gobi
Aloo Gobi
A traditional North Indian dish composed primarily of potatoes (aloo) and cauliflower (gobi). Supplementary ingredients include onion, pepper, ginger, garlic, and tomato along with a variety of spices. Garnished with cilantro and served with traditional Indian bread.
Ingredients
- 1 medium head cauliflower, cut into florets
- 2 medium russet potatoes, chopped
- 1 medium onion, finely chopped
- 2 serrano peppers, finely chopped
- 1 tbsp ginger, minced
- 4 cloves garlic, minced
- 1 medium tomato, diced
- 3 tbsp oil
- 1 tsp cumin seeds
- 2 tsp salt
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1/3 cup cilantro, chopped
Instructions
- Heat oil in a pan over medium-high heat.
- Add cumin seeds and cook for 1 minute.
- Add garlic and cook for 1 minute.
- Add onions, ginger, and serrano peppers. Cook for 4 minutes or until onions are caramelized. Stir frequently.
- Add tomatoes and cook for 2 minutes. Stir occasionally.
- Add salt, turmeric powder, and masala. Cook for 1 minute.
- Add potatoes and cook for 3 minutes. Stir occasionally.
- Turn heat to medium. Add cauliflower florets and mix well. Cook for 10-15 minutes until cauliflower and potatoes are tender. Stir occasionally.
- Remove from heat and garnish with cilantro. Serve with naan and/or other traditional Indian bread.
Notes
Be gentle when stirring and don’t overcook. This will aid in avoiding a mushy consistency.
Bake cauliflower florets and potatoes in an oven (325°F for 10 minutes) or air fryer before cooking if a more crunchy texture is desired.
If contents begin to burn before the cauliflower is added, sprinkle 2 tablespoons of water onto the mixture.
