måndag 24 oktober 2016

Sweet Carrot Chutney

Sweet Carrot Chutney

2 Tbs. grated fresh ginger
4 medium carrots, grated (4 cups)
3 cloves garlic, minced (1 Tbs.)
1 cup sugar
¾ cup cider or rice vinegar
½ tsp. ground cardamom, optional

1. Bring carrots, ginger, garlic, and 11/2 cups water to a boil in saucepan. Reduce heat to medium, and simmer 45 minutes.
2. Stir in sugar, vinegar, and cardamom, if using. Simmer 45 minutes more, or until chutney has thickened. Season with salt and pepper, if desired. Cool. 

måndag 17 oktober 2016

Spiced Chickpea Flat Bread- Indian Punjabi Missi Roti


Spiced Chickpea Flat Bread- 

Indian Punjabi Missi Roti

Makes about 8 medium Flat Breads
Serves 4


1 & 1/2 Cup Chick Pea Flour
1 & 1/2 Cup Wheat Flour
1/2 Cup onion (finely chopped)
4 tbsp cilantro (finely chopped)
1 red pepper (finely chopped)
1 tbsp salt
1/2 tbsp black pepper
2 tbsp canola oil (plus extra for pan frying)
1/2 tsp (Or 1/4 tsp Red Pepper Flakes. This amount does not make bread spicy, but it is
totally optional.)
1/2 tsp turmeric
1 tbsp cumin seeds
2 tbsp Fenugreek Leaves (Kasoori Methi ­ Optional)
1 tsp Ajwain (Or dry thyme )


1. Make Dough ­ In a mixer with dough hook or in a large bowl using hands. Mix chickpea and wheat flour. Add all dry spices, salt and onion, cilantro. Mix well. Add oil and 1/4 cup water at a time till dough comes together. Dough should neither be very sticky nor firm. Let dough rest for 15 to 20 minutes before rolling breads.


2. Roll Flat Breads ­ Heat an iron griddle or flat skillet. On a board dusted with wheat flour, take out dough. Divide into 8 to 10 equal size balls. Dust with flour to stop sticking with board. Use rolling pin to roll the dough to 5 inch circle.

3. Cook ­ Place the flat bread on heated skillet, add 1 tsp oil and sear it for 2­3 minutes on each side.

4. Serve ­ Repeat Step ­3 for all remaining uncooked flat breads. 

Indian Spiced Carrot Soup with Ginger

Indian Spiced Carrot Soup with Ginger

6 to 8 portions

1 teaspoon coriander seeds
1/2 teaspoon yellow mustard seeds
3 tablespoons peanut oil
1/2 teaspoon curry powder (preferably Madras)
1 tablespoon minced peeled fresh ginger
2 cups chopped onions/yellow and spring onion
1 tbsp chopped red chili
1 1/2 pounds carrots, peeled, thinly sliced into rounds (about 4 cups)
1 1/2 teaspoons finely grated lime peel
5 cups (or more) low-salt chicken broth or vegetable broth
2 teaspoons fresh lime juice
salt and pepper to taste 
Plain yogurt (for garnish)

Grind coriander and mustard seeds in spice mill to fine powder. 
Heat oil in heavy large pot over medium-high heat.
Add ground seeds and curry powder; stir 1 minute.
Add ginger; stir 1 minute. 
Add red pepper, onions, carrots and lime peel.
Sprinkle with salt and pepper; sauté until onions begin to soften, about 3 minutes.
Add 5 cups broth; bring to boil.
Reduce heat to medium-low; simmer uncovered until carrots are tender, about 30 minutes. Cool slightly.

Working in batches, puree in blender until smooth.

Return soup to pot.
Add more broth by 1/4 cupfuls if too thick.
Stir in lime juice; season with salt and pepper. 

Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving. The soup can also be frozen and heated again and will taste perfect!

Ladle soup into bowls. Garnish with yogurt and serve.

Serve with Naanbread or Spiced Chickpea Flat Bread also called Indian Punjabi Missi Roti