Green Kadhi

A lightly spiced, aromatic yogurt curry. Bursting with the green goodness of zucchini strands and the subtle aromas if the spices in the sauté and tempering this is best served with a steaming bowl of cumin scented rice.

2 cups plain lowfat yogurt

2 cups water

2 1/2 tbsp garbanzo bean flour / Besan

3 green chilies slivered

2 pods garlic smushed

1 inch piece ginger smushed

5 curry leaves

3 tsp oil for initial sauté

1 tsp oil for final tempering

2 whole red chilies

2 pinches asafetida 

1/4 tsp turmeric pdr

3 pods green cardamom

1 stick cinnamon

4 cloves

1/2 tsp cumin seeds

1/2 tsp mustard seeds

1 1/2 tsp salt

1/2 tsp sugar.

1 zucchini grated finely, squeezed, drained of it's juices.

In a bowl whisk together really well the yogurt, water and the bean flour.

Make it into a smooth texture dissolving the bean flour completely.

Set aside.

In a saucepan heat the 3 tsp oil on medium high flame.

Add the mustard seeds, let them splutter.

Now add the cardamom, cloves, cinnamon.

Follow with the ginger, garlic and chilies.

Reduce heat to low.

Add the asafetida and turmeric.

Combine with the aromatics.

Now slowly add the yogurt mixture and using a wooden spoon stir the sauce to pick up all the drippings from the bottom.

Season with the sugar and the salt.

Increase your heat slightly to stay between the low and medium.

Add the grated zucchini to this.

Stir to combine.

And cook this sauce for around 14 minutes.

Keep stirring it every two minutes of the cooking time.

The kadhi will begin to bubble and froth.

But continue the stirring to avoid spillover and the yogurt from curdling.

The end sauce will be a little thin with the zucchini threads settling now and then to the bottom.

A stir with a ladle will fix that.

( to make a thicker kadhi just add one extra 1/2 cup of yogurt and subtract a 1/2 cup of the 2 cup water quantity for the every first whisking step)

Once done take off the heat.

In a tiny tempering spoon or 'kadhai' heat the 1 tsp oil on medium high heat.

Add the cumin seeds, red chilies and curry leaves.

Temper for 1 min and add directly into the kadhi.

Garnish with cilantro.

Serve warm over cumin scented basmati rice and with a side of fried pappadums.

Kheema (ground meat) Biryani ( layered rice)

For the Biryani mix

7 oz ground beef room temperature

7 oz ground lamb room temperature

1 medium red onion sliced

1 inch ginger grated

1 tsp garlic chopped

1 tbsp Garam Masala

1/4 cup plain yogurt

1/2 tsp American Saffron pdr

Optional for heat 1 tsp cayenne pepper

1 tbsp Tomato paste from tube or can 

Salt to taste

1/2 cup oil 

To assemble the dish

1 1/2 cup basmati rice

5 strands of Spanish saffron

2 tsp rose water

2 tbsp warm milk

2 pinches cardamom pdr

Cooking spray

Plastic wrap

2 tbsp chopped mint

1 tsp lime juice

1) In a wide skillet heat 1 tbsp oil on medium heat.

2) Once hot add the sliced onions, give them a stir and cook on the same heat for about 8 mins or until caramelized.

3) Next step transfer the onions into a bowl and keep aside.

4) In the same skillet add one more tbsp oil, heat on medium and add the basmati rice.

5) Coat in oil, let it toast for 2 mins.

6) cook the rice in an electric cooker with 3 cups of water to which 1/2 tsp salt has been added. Once done fluff with a fork and cover.

7) In the skillet heat one more tbsp oil, medium heat till hot, add like 1 heaped tbsp of the caramelized onions.

8) to this add the ground meats, break them apart with a wooden spoon.

9) now add the ginger, garlic and stir well

10) when flavours exude add the garam masala and about 1 tsp salt.

11) keep breaking the meat and stirring, then add the yogurt and saffron pdr.

12) once stirred add the tomato paste and optional cayenne.

13) you can use a potato masher to mash the meat to ensure easier flavor distribution.

14) Reduce the flame to medium low and cook for 6 mins or until the liquid dries up and the meat resembles a dry sloppy joe mix.

15) Divide this into two portions of equal amount.

16) in a deep ceramic or glass bowl spray some cooking spray. Then soak the saffron strands in the warm milk.

17) layer the bottom with one portion of the meat. Then follow with one half of rice and repeat this with the second two portions of meat, then rice.

18) pour the saffron infused milk over the rice.

19) Sprinkle the cardamom pdr on it followed by a generous topping of the left over onions.

20) Cover with plastic wrap and cook in a microwave on high for 6-8 mins.

21) Once done let it rest 3 mins before uncovering. When you do uncover serve garnished with the mint and flavored with the lime juice.

22) To serve scoop the biryani from the bottom such that you get a mix of meat n rice in each serving.

Vietnamese Spring Rolls

* 4 ounces dried rice vermicelli/Bean thread noodles

* 12 sheets banh trang rice papers or spring roll wrap 8- inches round 

* 3 medium carrots, peeled and shredded

* 8 ounces Strips of cooked Tofu or cooked shrimp diced.

* 3 scallions chopped

* 24 large mint leaves

* 1 handful cilantro leaves chopped

* 1 handful bunch baby spinach leaves

Directions

Cook vermicelli/noodles according to instructions in the box.

Drain,cool and divide into 12 portions.

Saute the shredded carrots with a pinch of salt for 3 mins. 

Before sauteeing make sure to squeeze out the excess of water from the carrots.

Let this cool before dividing it into 12 portions.

Chop scallions and mix them with the cilantro leaves.

Soak one rice paper in lukewarm water until pliable, about a few seconds. 

Move it around a bit. 

Work with only 1 paper or two at a time.

To assemble: 

Place 1or 2 papers on a clean kitchen towel, leaving 1-inch of the rice paper uncovered on the edge closest to you. 

Place 1 green leaf on the sheet. 

Cover with 1 portion of vermicelli, and top with a portion of the carrots, tofu/ shrimp, scallions, and mint leaves. 

Fold the paper once over the filling, starting from the bottom, then fold in the sides and continue rolling tightly to the end. 

Keep rolls covered with a damp towel.

When ready to serve, cut in the middle and serve with Asian dipping sauces.

Indian style flavoured ice cream called Malai Kulfi

Whipping cream divided into one 1/2 cup and then 2 cups measures

Strands of saffron

2 tsp rose water

2 cans condensed milk

1/2 cup milk powder

Crushed pistachios for sprinkling on top

Take the 1/2 cup cream, heat for 1 min in the microwave.

Put around 6 strands of saffron in it and let them steep for around 6 mins.

In a bowl add the condensed milks, milk powder, combine and then add the warm cream to it.

Using a whisk blend all these together till u achieve a smooth mixture.

Flavour with rose water and mix again.

In a stand mixer, or in a mixing bowl using a hand blender ( whisk attachment) whip up the whipping cream on high speed.

Stop when the cream is nice and stiff.

Take the bowl out.

Gradually pour the condensed milk and cream mixture to the whipped cream.

And gently with a spatula fold this all together.

It's quite the effort and make sure there are no cream lumps in the end.

Pour this equally into 4 small, shallow, rectangular or square dishes of around 1.5 cup capacity.

Set in the freezer for at least 15 hrs...and when ready to serve, scoop like ice cream and serve topped with sprinkles of crushed pistachios.