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Indian/Pakistani￿ ￿ Recipes

English Cookbook

Upma

(Semolina Snack)

Serves : 4

Ingredients:

250 g mixed frozen vegetables, diced and thawed 200 g semolina

100 ml oil

5 g mustard seeds

5 g washed split urad dal (lentils)

2 red chillies, whole

12 curry leaves

20 ml cold water

800 ml hot boiling water

10 g salt

Method:

Place semolina in a 1-litre casserole dish and brown on HIGH for 5 minutes, stirring frequently. Set aside. Heat oil in a 2-litre dish and cook on HIGH for 2 minutes. Add mustard seeds, lentils, red chillies and curry leaves and cook on HIGH for 2 minutes. Add vegetables and 20 ml cold water. Mix well. Cover and cook on HIGH for 5 minutes. Add boiling water and salt. Add semolina and mix well. Cook on HIGH for 4 minutes, stirring frequently. Serve hot with coconut chutney.

Vegetable Pulao (Vegetable Rice)

Serves : 4

Ingredients:

350 g rice

400 g frozen mixed vegetables, thawed 60 ml oil

100 g onions, sliced

10 g ginger, chopped

1 clove garlic, chopped

10 g cumin seeds, roasted

4 green cardamoms, crushed

8 cloves

8 black peppercorns

5 g cinnamon sticks

6 bay leaves

6 g salt

700 ml hot boiling water

1 black cardamom, crushed

Method:

Clean, wash and soak rice in double the quantity of water for 1 hour. Heat oil in a 3-litre casserole dish on HIGH for 1 minute. Add onions and brown on HIGH for 8 minutes, stirring frequently. Remove onions from the oil and keep aside. Reheat the oil on HIGH for 1 minute. Add ginger, garlic, cumin seeds, green cardamoms, cloves, peppercorns, cinnamon sticks and bay leaves. Mix well and cook on HIGH for 1 minute. Add vegetables, cover and cook on HIGH for 5 minutes, stirring midway. Drain rice and add to the vegetables. Add hot water and salt. Mix well and cook covered on HIGH for 10 minutes. Stir, and cook on MEDIUM- HIGH for 15 minutes. Serve hot sprinkled with black cardamom powder and garnished with the fried onions.

Masale Wali Gobhi (Spicy Cauliflower)

Serves : 4

Ingredients:

700 g whole cauliflower

40 ml hot boiling water

50 ml oil

5 g coriander leaves, chopped

Marinade:

100 g yoghurt

100 g tomato purée

10 g ginger, crushed

1 big clove garlic, crushed

1 green chilli, crushed

3 g red paprika powder

3 g garam masala

2 g turmeric powder

5 g coriander powder

5 g cumin seed powder

10 g salt

Method:

Trim the cauliflower, removing the stalk and leaves. Wash well. Pour the hot water in a 2-litre casserole dish. Stir in turmeric powder and salt. Place the cauliflower in the dish, cover and cook on HIGH for 10 minutes. Keep aside. Pour 10 ml oil in a 1-litre casserole dish and heat on HIGH for 2 minutes. Combine all the rest of the marinade ingredients and add to the oil. Stir and cook on MEDIUM-HIGH for 3 minutes. Pour marinade over the cauliflower ensuring it is covered well. Set aside for 4 hours. Heat oil in a small bowl on HIGH for 2 minutes. Pour it over the cauliflower. Cook on MEDIUM- HIGH for 15 minutes, turning it over after 8 minutes. Serve hot, garnished with coriander leaves.

Upma

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