Mango Salad Dressing
Here is a delicious dressing to use over any salad.
1/2 cup finely chopped mangoes
1/4 cup rice wine vinegar
3 Tablespoons oil
2 Tablespoons honey
1 teaspoon chopped mint
1 teaspoon chives
Indian Samosas
Enjoy a traditional Indian favorite with a savory, spicy filling!
2 tablespoons vegetable oil
1 teaspoon crushed red pepper
1 teaspoon chopped fresh ginger
1 teaspoon chopped fresh garlic
1 medium onion, cut into 1/4-inch dice
1/2 teaspoon salt
3 medium Yukon Gold, California whites, or russet potatoes, peeled and cut into 1/4-inch cubes
2 cups water
One 10-ounce package frozen peas, thawed
2 teaspoons curry powder
1/2 pound wonton skins
Oil for frying filled dough
South Indian Coconut Rice Pudding
Did you know that India's Jews come from four distinct groups and can trace their roots there back to ancient times? As in all Jewish communities around the world, Indian Jews translated their culinary tastes and the laws of kashrut to embrace the foods of the region.
PUDDING:
1/3 cup Basmati rice
1/2 cup full fat milk
1 cup coconut milk
1/3 cup jaggery or unrefined brown sugar
5 cardamom pods; seeds only - pounded to a fine powder
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TOPPING:
2 tablespoons butter
1 tablespoon cashew nuts
1 tablespoon pistachios
1 tablespoon raisins
Pinch of saffron
Indian Chickpea Stew
Nothing says Indian cuisine quite like the classic and aromatic chickpea stew.
1 onion
1 tablespoon ground cumin
2 tablespoons fresh ginger, minced
3 cloves garlic
2-3 small green chilies, minced with seeds (Indian chili or serrano)
1 tablespoon ground coriander
1 teaspoon paprika (or Indian red chili powder)
1 teaspoon ground turmeric
Two 15-ounce cans chickpeas (garbanzo beans)
1 bunch cilantro, chopped
One 28-ounce can diced tomatoes
1 teaspoon garam masala
1/2 teaspoon salt
Indian Mulligatawny Soup
This fragrant soup will fill your kitchen with the aromas of Indian cuisine.
SOUP:
One 3-pound chicken, cut up
6 cups chicken stock or water
1 onion stuck with 6 cloves
1 stalk of celery
1 carrot, coarsely chopped
1 bay leaf
2 sprigs of parsley
Salt to taste
15 whole peppercorns
1 cup packaged coconut
One 15-ounce can chickpeas, drained
6 tablespoons flour
1 tablespoon turmeric
1/2 teaspoon powdered ginger
1 tablespoon ground cumin
1 tablespoon ground coriander
1/8–1/4 teaspoon cayenne pepper
4 tablespoons margarine
2 cloves garlic, minced
1 cup soy creamer or water
Salt and pepper to taste
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OPTIONAL TOPPINGS:
Coconut, raisins, peanuts
Basmati rice (see Tina's Tidbits below)
