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Green Curry Paste

8 fresh green chiles (serranos, jalapeños etc)2 tablespoons minced lemongrass bulb2 tablespoons chopped fresh cilantro leaves1 large shallot, minced1 teaspoon fresh shredded ginger root2 medium cloves garlica few slivers lime zest1 teaspoon coriander seed1/2 teaspoon caraway seed10 peppercorns1 teaspoon salt In a small skillet roast all the ingredients over medium high heat for 2 minutes. Turn off heat, leave in pan for one minute more.Using a blender or food processor grind to a thick paste.Stays fresh for one month if kept covered in the refridgerator

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Chayote Halvah (Sime Badnekai Halwa)

This recipe is from Laxmi Hiremath’s Laxmi’s Vegetarian Kitchen makes 20 one inch pieces. 1 large chayote (8 ounces or 225 grams)3 tablespoons desi ghee or unsalted butter1/2 cup sugar 1/4 cup half and half (I use media crema)Seeds from 4 green cardamon pods, ground (I used 1 teaspoon ground cardamon until I got some from home)-cardamomo, molido Wash and wipe the chayote. Grate until you reach the seed,remove the seed, grate the remaining chayote. Combine the desi ghee and the grated chayote in heavy 12 inch skillet or wok. Cook over medium high heat, stirring constantly, until all the liquid evaporates and the mixture is fragrant but not browned. Add the sugar and the half and half. Reduce the heat to medium. Cook, stirring constantly, until the mixture is reduced to a thick paste taht pulls away from the sides of the pan and no liquid seeps out, about 12 to 15 minutes. Remove the pan from the heat. ...

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Green Tomato Spread with Peanuts (Hara Tamatar Chatni)

I love this spread, the original recipe comes from Laxmi’s Vegetarian Kitchen by Laxmi Hiremath. I adapted it to using tomatillos instead of green tomatoes. I also sometimes use peanut butter instead of the brown sugar and peanuts. Occasionally, I use both tomatillos and green tomatoes. I serve it with crackers, but you can also make a sandwich with the spread. My sister in law couldn’t stop eating it when I brought it for Christmas one year. 1 1/2 tablespoons vegetable oil (I often use peanut oil)1 pound tomatillos (or about 4 medium green tomatoes)2 to 4 cloves garlic, sliced (I use 4!!)2 fresh hot green peppers, stemmed and chopped (serranos or jalapeños are good, I also seed them).1/4 cup coarsely chopped cilantro with stems.1/3 cup roasted peanuts (I have used the same amount of peanut butter, if it is the kind with sugar added, I omit the brown sugar).1 teaspoon toasted ground cumin (toast the whole cumin in a ...

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