A Taste of India Recipe Booklet
Samosas
Dal
Mango Lassi
Yellow Rice
Chapati
Saag Paneer
Health Benefits Turmeric • Anti-inflamitory • Boosts immune system • Improves brain function • Prevents and treats cancer • Reduces depression
Lentils • Lower cholesterol • Heart health • Digestive health • Stabilize blood sugars • Good protein • Weight loss • Increases energy
Ginger • Aids nutrient absorption • Relieves nausea • Battles colds and flu • Joint pain reliever
Samosas Dough: 2 Tbsp grapeseed oil 1/3 cup lukewarm water 1 cup all purpose flour 1/2 tsp salt Filling: 4 large potatoes boiled, peeled and chopped into small pieces 2 Tbsp grapeseed oil 1/2 onion diced 1 clove garlic minced 1 tsp ginger minced 1 tsp cumin seeds 1-2 green chilies (optional) 2 tsp coriander powder 1/2 tsp garam masala 2 tsp lemon juice 2 tsp salt 1 cup frozen peas Directions: Dough: Mix the flour, salt, oil and water together to make a soft dough (add more water as needed). Knead the dough for about 1 to 2 minutes to make the dough smooth and pliable. Set the dough aside and cover it with damp cloth. Let the dough sit for at least 15 minutes. Preheat oven to 425F and prepare 2 baking sheets with parchment paper.
Yields: 16 samosas Description: Enjoy samosas without all the oil from deep frying. It is easier to make than you think! Directions continued...
Filling: On med-high heat, start with cumin seeds and saute briefly, add green chilies if using them, along with onion, garlic and ginger. Saute till soft. Add peas, coriander powder and garam masala. Cook for a few more minutes. Add boiled and chopped potatoes, salt and lemon juice. Cook for a few minutes till all is mixed, set aside to cool. Divide dough into 16 balls and cover. Roll out one ball into circle and cut in half. Use a little water on your fingers around the edges and create a cone with your hands, pressing the dough along the edge to stick. Then fill with samosa filling and pinch off the top. Brush samosas with a little oil and bake at 425F for 15 minutes then turn oven down to 375F and turn samosas over. Bake for another 10 minutes. Enjoy with Tamarind Sauce or Mango Chutney. GF modification - use rice wrappers or use all purpose GF flour instead.
Mango Lassi Ingredients: 3/4 cup almond milk 1/2 cup diced mango Pinch of salt 1/4 tsp fresh lemon juice 1/2 Tbsp honey 1/2 cup ice cubes 1/8 tsp cardamom powder
Yellow Rice Ingredients: 2 cups brown basmati rice 3 Tbsp Earth Balance (margarine) 1 med onion finely chopped 2 Bay leaves 4 whole cloves 1 inch cinnamon stick 1 tsp turmeric 1-1/2 tsp salt (or to taste) 4 cups water 1 cup cooked peas
Yields: 1 serving Description: Mango Lassi is a soothing cold drink for hot summer days or to brighten up any meal!
Directions: Blend all ingredients till smooth. Enjoy!
Yields: 8 cups of rice Description: This recipe is super tasty and originally from professional Indian Chef Madhui Anand. Directions: Wash rice and set aside in a bowl. Saute chopped onion in Earth Balance in a heavy pot or pan. Add rice and toast it together with the onion. Measure water into another pot and put bay leaves, cloves, cinnamon stick and salt, bring water and spices to boil. Add water mixture to heavy pot or rice cooker with sauted onion and rice. Cover and bring to a boil then turn down to med-low and let simmer for 10 minutes. Or if in rice cooker, take out the leaves, cloves and cinnamon stick and turn on rice cooker and cook till done. If cooking in heavy pot, cook for approx. 40 minutes or until rice in cooked. Add turmeric and take out any leaves, cloves or sticks left is rice and add peas.
Chapati Ingredients: 1/2 cup whole wheat flour 1/2 cup all purpose flour 1/4 tsp salt 1 Tbsp grapeseed oil 1/4 cup lukewarm water (as needed) Note: Keep cooked Chapati covered with a clean dish towel to keep them warm and soft.
Socca Ingredients: 2 cups Chickpea flour 2 cups water (as needed) 2 Tbsp grapeseed oil 1 tsp salt 1-2 Tbsp Cumin Seeds Note: Keep cooked Socca covered with a clean dish towel to keep them warm and soft.
Yields: 8 Chapatis Description: Roti, also known as Chapati or Fulka, is Indian flat bread. In North India, roti is part of the main meal. Directions: Mix all ingredients together to make a soft dough, adding water as needed. Knead the dough for about one minute on a lightly greased surface to make it smooth and pliable. Cover the dough with a damp cloth and set aside at least 10 minutes. Divide the dough into eight equal parts. Make smooth balls and press flat. Roll out into thin rounds. Heat heavy skillet on high to med heat and cook on both sides. Yields: 4 thin flatbreads Description: Socca is an awesome gluten free alternative to Chapati flatbread and can be made to suit different ethnic foods. Directions: Mix all ingredients together to make a thin batter. Heat heavy skillet on high to med heat and pour thin layer onto skillet, cooking on both sides till browned.
Saag Paneer Ingredients: 1 teaspoon turmeric salt to taste 12 ounces (1 package) firm tofu, cut into 3/4 inch cubes 2 (16-ounce package) frozen chopped spinach 1 medium white onion, finely chopped 1 tablespoon ginger, peeled and minced 4 cloves garlic, minced 1/2 teaspoon garam masala 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon green curry paste 1 can coconut milk Directions: In a large bowl, whisk together the turmeric and 1 teaspoon salt. Gently drop in the cubes of tofu and gently toss, taking care not to break the cubes. Let the cubes marinate while you get the rest of your ingredients together and prepped. Thaw the spinach and squeeze out excess water, then puree in a food processor until desired consistency.
Yields: serves 4 people Description: A creamy classic Indian curry made with a base of spinach and cubed tofu
Directions continued...
Alternatively, you can chop it up very finely with a knife. Place a large nonstick skillet over medium heat, and add the tofu as the pan warms. Turn tofu until browned. An alternative would be to bake the tofu in the oven at 350 until it becomes slightly crispy. SautÊ onions, ginger, and garlic. If you feel like the mixture is drying out and burning, add a couple of tablespoons of water. Add the garam masala, coriander and cumin. If you haven’t already, sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cook out and it all smells a bit more melodious, 3 to 5 minutes. Add the spinach, coconut milk and tofu and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water if needed, stir, and cook about 5 minutes with the lid off.
Dal Ingredients: 2 c water 1 c split red lentils 1 onion 3 cloves garlic, minced 2 tsp ginger, chopped 1 bay leaf 1 tsp cumin 1 1/2 tsp salt 2 tsp gara masala 1 chopped tomato
Yields: serves 3 people Description: A simple and easy Indian lentil dish. Just serve it over rice!
Directions: Combine lentils, bay leaf and water in a pot, bring to a boil and then turn to a medium simmer. SautĂŠ onions, garlic, ginger, cumin, and gara masala in another pan. Add onion mixture, and chopped tomato to lentils. Finish simmering until lentils are soft.
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