Cucumber Salad with Yogurt (Raita)

Dave DeWitt Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

Ingredients

2 cucumbers, thinly sliced
1 large onion, thinly sliced
1/4 teaspoon cayenne powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon powdered ginger 
1/2 teaspoon fenugreek seeds (optional)
2 tablespoons freshly squeezed lime juice
1 cup yogurt or coconut milk (see recipe above)
Salt to taste
Mint leaf for garnish

 

Instructions

In a large bowl, combine all the ingredients and refrigerate for an hour before serving.

Ghee

Dave DeWitt Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

Ingredients

2 pounds unsalted butter

 

Instructions

Melt the butter in a heavy saucepan, then increase the heat slightly to just below the simmering point of the butter.  Cook for 45 minutes, stirring any foam that rises back into the butter.
Remove the pan from the heat and allow the butter to cool to lukewarm.  Carefully pour off the top layer of clarified butter, allowing the solids on the bottom to remain in the pan.  Strain the butter through muslin cloth or through a sieve lined with paper towels.
Store in the refrigerator in a wide-mouthed jar with a screw lid.

Saffron Rice

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

Ingredients

1/4 cup butter or ghee (see recipe here)

1 cup rice

2 cups homemade stock of choice (beef, chicken, fish)

1/4 teaspoon crumbled saffron (or substitute 1/2 teaspoon turmeric)

1 cup raisins

1/2 teaspoon ground cinnamon

1 teaspoon brown sugar (optional)

 

Instructions

Heat the butter in a skillet and saute the rice over medium heat until it is golden brown, about 5 to 6  minutes.  Add the stock and bring to a boil.    

Immediately remove from the heat and stir in the remaining ingredients.  Transfer to a ceramic baking bowl and bake, covered, at 350 degrees F. for 45 minutes.  For a crispier rice, remove the cover during the last 15 minutes.

Coconut Milk Rice (Nasi Lemak)

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

Ingredients

2 cups long grain rice, washed and drained
3 1/2 cups coconut milk (see recipe, above)
1/2 teaspoon salt
1 teaspoon butter
2 whole cloves
2 pandan leaves (screwpine), tied in a knot (optional)

 

Instructions

Combine all ingredients in a pot and bring to a boil.  Reduce the heat to simmer, cover the pot, and cook until the rice is done and fluffy, about 35 to 40 minutes.  Remove the cloves and screwpine leaves before serving.

Coconut Milk Substitutes

Dave DeWitt Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

Ingredients

1 cup milk (whole or low fat)
1/2 teaspoon coconut extract

  

Instructions

Combine the ingredients in a bowl and stir.