March 2008

AN INDIAN COOKING PARTY

Here for you are four of the recipes I learned from Shusme in Udaipur.

You can make a fun evening with very little work. When people arrive you

offer them wine or beer with peanuts flavored with chopped onions,

cllantro, and lime juice. Beforehand, you put out bowls filled with chopped

onions, chopped tomatoes, minced garlic, minced jalapeno, and grated

ginger. You can also put out bowls of spices if you don’t have a spice box

like the one my friend T.T gave me. The spices you will need are turmeric,

ground red chili, garam masala, fennel seeds, mustard seeds, and

fenugreek seeds . It will not take more than 30 minutes for your friends to

put the recipes together (and they can be made ahead and reheated.) I

suggest a tropical ice cream for dessert. Don't forget to serve the main

courses on warmed plates. Remember, to have fun cooking!

BUTTER PANEER MASALA

Ingredients4 small onions1 tsp. minces jalapeno1 tsp. grated fresh ginger4 Tbs. butter

1/2 tsp. tumeric1/2 tsp. ground red chili1 tsp. garam masala, plus more for finish1/2 tsp. coarse salt

6 small tomatoes, coarsely chopped2 Tbs. dried (unsweetened) coconut4 Tbs. heavy cream12 almonds ground with 12 cashews

1-1/2 cups milk1 lb. paneer, cut into 1-inch cubes

InstructionsIn the bottom of a round saute pan or small wok, put the onions, jalapeno,and ginger with the butter. Cook over medium-high heat, stirring, untilthick and lightly browned. Stir in the turmeric, red chilli, garam masala,and salt and cook, stirring, for a minute; then stir in the tomatoes, and thedried coconut and continue to simmer until reduced; then stir in the creamwith the ground nuts; and continue to cook, stirring, until the butter beginsto separate. At this point, stir in the paneer with the milk and a generouspinch of garam masala. Cover and let sit for 5 minutes. (You can substitutefish, mushrooms, or hard-cooked eggs for paneer.)

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Serves 6.

© Mary S. Riley(Recipe adapted from Sushme from www.hoteldrishnaniwas.com)

POTATO AND CAULIFLOWER CURRY (ALOE GOBI)

Ingredients4 Tbs. vegetable oil1/2 tsp. fennel seeds1/2 tsp. yellow mustard seeds10-to-15 fenugreek seeds

1/2 tsp. ground turmeric1 head cauliflower, cut into 1/2-inch florets2 large baking pototatoes, cut into 1/2-inch dice1/2 tsp. garam marsala1/2 tsp. salt

4 tomatoes, coarsely chopped1 tsp. minced jalapeno, without seeds1 tsp. grated fresh ginger

2 to 3 Tbs. minced fresh cilantro

InstructionsIn a round saucepan, heat the oil. When hot add the fennel, mustard, andfenugreek seeds. Cook them over medium-high heat until they begin tocrackle, immediately stir in the turmeric, the cauliflower, potatoes and salt.Let this simmer, stirring from time to time, for 10 minutes.

Stir in the tomatoes, jalapeno, and grated ginger. Cook, stirring, until thetomatoes are soft. Sprinkle with fresh cilantro, cover, and let sit for 2 to 4minutes.

Note: I like to add 1-to-1/2 cups frozen peas when the tomatoes go in.

Serves 6.

© Mary S. Riley(Recipe adapted from Sushme from Udaipur—see www.hotelkrishnaniwas.com)

DAL

Ingredients1 cup yellow split peas, or red lentils1 cup milk

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3-to-4 Tbs. ghee, butter, or vegetable oil2 small onions, finely chopped6 to 8 garlic cloves, minced1/2 tsp. ground turmeric1/2 tsp. ground red chilli1/2 tsp. garam masala, plus more for finishing1/2 tsp. salt

4 medium tomatoes, coarsely chopped2 tsp. grated fresh ginger2-3 tsp. minced fresh cilantro

InstructionsTo make the dal, soak the split peas or lentils in water to cover for 1 hours.Next boil the split peas or lentils in the soaking liquid with the milk for 10minutes, adding more water as necessary.

Meanwhile, in another sauté pan cook the onions in the ghee until lightlybrowned. Add the garlic, with the turmeric, red chili, garam masala, andsalt; and cook another 1-2 minutes.

Stir in the tomatoes with the ginger and cook until the tomatoes becomesoft and the ghee separates. Stir in the cooked split peas or lentils andcontinue cooking, stirring, for another 5 minutes. Sprinkle with cilantroand more garam masala. Cover, and let sit for 3 to 4 minutes.

Serves 6.

© Mary S. Riley(Recipe adapted from Sushme from Udaipur.)

BASMATI RICE

Ingredients1-1/2 cups basmati rice (from India)2-3/4 cups water2 Tbs. ghee or butter1/2 tsp. salt

InstructionsRinse the rice under cold running water. Put the rice with the measuredwater, the butter, and the salt in a heavy bottom pan. Bring to a simmer,turn down the heat, and cook, covered, until the liquid is absorbed. Fluffwith a fork; which means not to stir too much so the rice breaks. (Rice canbe made ahead and kept warm in a covered pot for 30 minutes; and youcan reheat it gently the next day sprinkled with a little water.)

Serves 6.

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© Mary S. Riley

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