Showing posts with label Master Recipes. Show all posts
Showing posts with label Master Recipes. Show all posts

Sunday, February 27, 2011

Plain Rice

A rice cooker is must-have when cooking Indian food. Remember to add 2 cups of water for every 1 cup of rice.
 
Recipe provided courtesy of Entertaining From an Ethnic Indian Kitchen.
Yield 4 cups cooked rice
  • 2 cups long grain rice
  • 3 3/4 cups water
Wash rice with several changes of water. Add rice and water to the rice cooker and follow the rice cooker's instructions to cook white rice.


Alternative: To cook rice on the stove instead of using a rice cooker, place rice and water in a heavy medium sauce pan and bring it to boil over medium high heat. Reduce heat to lowest setting, cover and cook for about 20-25 minutes, until rice is cooked and the surface is covered with steam holes. Let it rest for 5-10 minutes. Use a fork to fluff up the rice before serving.

For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.

Wednesday, February 9, 2011

Fried Paneer Pieces

You can buy paneer from the refrigerator section of any Indian grocery store.

Alternative: Use queso fresco, a Mexican cheese that can be found in most supermarkets, including Costco.

Vegan substitution: Use tofu pieces instead of paneer pieces.

Yield about 12 ounces
  • 12 ounces paneer
  • 2 tablespoons all purpose flour
  • oil for pan frying 
 Cut paneer into 1 1/2-inch pieces.


Dredge the paneer pieces in all purpose flour, shaking off the excess flour.


Add enough oil to cover the bottom of a large skillet. Heat over medium high heat. When the oil is hot, add as many paneer pieces as the skillet can hold in a single layer without crowding.


Fry the pieces until golden brown evenly.


Using a slotted spoon, remove them onto a tray lined with a paper towel. Let them cool. Use as needed.

 
Note: You can refrigerate fried paneer for up to a week. You can freeze it for up to a month. 

For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog. 

Saturday, January 15, 2011

Ghee

Ghee is clarified butter that is often used in Indian cooking. It is simmered at medium low temperature until the milk solids turn golden brown. In the process it develops a nutty flavor.

Recipe provided courtesy of Entertaining From an Ethnic Indian Kitchen.
Yield 1 ½ - 1 ¾ cups
• 1 pound unsalted butter


Place butter in a heavy bottomed sauce pan. Heat over medium low heat.

At first the butter will start foaming and then it will subside. Continue simmering until all the water is evaporated and the milk solids turn golden brown.

Remove from the heat and slowly pass it through a fine mesh sieve. Discard the brown bits.



For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog. 
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