Naan

In India, people eat with their hands, specifically, their right hand. Or rather, with a piece of naan, chapati or roti. These breads are the quintessential part to any good Indian meal. Like any bread, they need a little time to rise, but otherwise, this is quick and easy to prepare. Enjoy!

Makes: 8 naan
Prep time: 15 minutes
Total time: 3 hours 30 minutes


Ingredients:
2 t. dry yeast
1 t. sugar
1/2 c. plain yogurt
1/4 c. water (or more to create supple dough)
2 T. vegetable oil
2 c. all-purpose flour
1 t. salt
1/2 c. melted butter or olive oil

1. Combine dry yeast, sugar, salt and flour and water in a mixer or food processor. Add yogurt and oil. Mix for 5 minutes until the dough forms into a smooth mass.

2. Amass dough into a ball, and put in a greased bowl, and cover with a dampened towel for 3 hours in a warm area. The dough should double in size.

3. Punch the dough down. Separate into 8 equal pieces. On a lightly floured surface, roll each ball of dough until it's flattened like pizza. You should also pick the dough up and toss between your hands like pizza dough to further stretch it out. It should be at least 10 inches in diameter.

4. Put in a 450° oven for 8-10 minutes. Brush lightly with melted butter.

Onion Pakora

Sometimes deep fried things are too good to resist. This is one of those times where it is impossible deny the palate. The onions get caramelized in the frying process, making this quite delectable and sweet. Even kids will love them! Pakora can have any kind of vegetable and apparently even fruit (banana pakora to come soon!).

Prep time: 40 minutes
Serves: 4 (about 20 pakora)

Ingredients:
1 large onion, cut in half, then thinly sliced
3 t. chili powder
2 t. salt
1/2 t. turmeric
2 t. ground coriander
1 t. ground cumin
pinch of sugar
chopped cilantro
1 c. chickpea flour (available at health food or Indian grocery stores)
1/4 c. white rice flour (available at health food stores)
2 T. water
vegetable oil for frying

1. Put onion in a bowl, and cover with salt. Let sit for half an hour. Then add the rest of the ingredients. Mix well together until the flour completely cakes the onion mixture. It should look like a sticky paste covering the onions.

2. Heat up at least 2" of vegetable oil in a deep fry pan on high heat. Reduce heat to medium high, and drop spoonfuls of the onion mixture into the oil and fry until deep golden brown.

Chicken Tikka

Please note that this is not Chicken Tikka Masala which has the rich creamy gravy. This is closer to Tandoori chicken, and is marinated overnight.

Prep time: 30 minutes
Cook time: 30 minutes




Ingredients:

1 1/2 lb. boneless skinless chicken, cut into 1-inch cubes
2 (heaping) t. tandoori masala

1/2 t. chile powder (optional to your taste for heat)
1/2 t. turmeric
1 1/2 t. salt
1 1/2 t. fresh ginger, minced
2 cloves garlic, minced
1 c. yogurt
pinch of saffron (optional for color and flavor)
1 lemon, juiced
2 T. olive oil
1 onion, cut thinly lengthwise


1. Heat up olive oil for a couple of minutes (don't let it smoke) over medium heat. Mix with the dry powdered spices (masala, chili powder).
2. Mix the rest of the ingredients (except the onion) together.
3. Marinate overnight.
4. Pre-heat oven to 400º.
5. Put chicken mixture in a pyrex pan (8"x13").
6. Cook for 20-25 minutes. Add the onions on top. Put on broil for 2-3 minutes.

Upama

Upama (pronounced "Oop-ma") is a spiced cream of wheat dish that comes from Southern India in the Madras region. It's like the comfort food of India. It can work well as a side dish, or as a nice meal by itself.

Serves 4
cook time: 30 min.
prep time: 15 min.

Ingredients:
1 1/2 c. cream of wheat*
1 med. red onion, chopped
1 c. frozen peas, thawed
1 tomato, diced
1/2 c. cilantro
1/2 c. roasted cashews
1/2 c. shredded coconut
1 T. ginger, minced
3 chiles (de arbol.)
2 bay leaves or curry leaves*
2-3 T. ghee* or butter
2 t. mustard seeds
2 t. salt (or to taste)
pinch of sugar
2 c. water
fresh lemon juice to taste

* cream of wheat: soji (comes in thick or thin), is found in any Indian market, or you can just use American cream of wheat. If you use thick soji, you will need to add more water.
* curry leaves can be found in Indian markets, but if you can't find them, bay leaves are a fine substitute.
* ghee (clarified butter) can be found in Indian markets as well as Whole Foods, and a lot of higher-end markets.

1. Sauté cream of wheat dry in a pan over medium heat, until it browns, about 10 minutes.

2. Remove cream of wheat from pan, and put aside in a plate or bowl.

3. Over medium heat, melt ghee or butter in the same pan that you sautéd the cream of wheat, and add the mustard seeds until they crackle and pop open, about one minute. Add the bay leaves, ginger and chiles, another minute.

4. Add onions and stir until translucent, about five minutes. Add water. Bring to a boil. Add peas, tomatoes and cashews when water begins to boil. Add salt, and pinch of sugar. Bring water back to a boil. Add cream of wheat, stir and lower heat and cover. Simmer for three minutes.

5. Garnish with coconut and cilantro and squeeze lemon juice.

6. Enjoy!