Worldwide Locations

Worldwide Locations

Keyword: india

Rabri (Reduced Milk Pudding)

(Photo by stu_spivack/Flickr)
Food & Recipes

Serves 4.

Ingredients

1.5 litres/3 pints/6 cups fresh milk
4 tablespoons sugar
2 drops kewra essence or rose essence
1 tablespoon slivered blanched almonds
1 tablespoon slivered blanched pistachios*

Directions

Ras Malai

Photo by <a href=chotda/flickr" src="http://www.asiasociety.org/files/imagecache/small/rasmalai_0.jpg">
Food & Recipes

Considered the queen of Indian sweets, it is a combination of fresh cheese balls (Rasgullas) and Rabri, both of which may be served independent of the other.

Directions

Pistachio Barfi

Food & Recipes

In Indian and Middle Eastern shops, pistachio kernels are sold which are not the usual roasted, salted pistachios in shells. It is these softer kernels which are used whenever pistachios are called for in recipes.

Ingredients

125 g/4 oz raw pistachio kernels
1 litre/2 pints/4 cups full-cream milk
220 g/7 oz caster sugar
pinch of ground cardamom (optional)
gold or silver leaf (optional)

Directions

Balushahi (Pastries Coated in Syrup and Nuts)

Food & Recipes Balushahis, deep-fried pastry circles that are dipped in syrup and coated with crumbly nuts, go particularly well with after-dinner coffee. Almonds and pistachios are used here, but any other unsalted nuts may be substituted.

Ingredients

For the pastry:
250 g/8 oz plain flour
1/4 tsp bicarbonate of soda
a pinch of salt
1/4 tsp cardamom powder
4 tbsp melted ghee
3 tbsp yoghurt
1 1/2 tbsp cold water
Ghee for deep-frying
2 light-coloured cardamom pods, bruised

Carrot Halva (Gajar Halwa)

Gajar Halwa (Photo by <a href=mtsn/flickr)" src="http://www.asiasociety.org/files/imagecache/small/gajarhalwa.jpg">
Food & Recipes

Ingredients

500 g/1 lb carrots
60 g/2 oz ghee
1/2 teaspoon ground cardamom or 6 drops cardamom extract
375 g/12 oz/1 1/2 cups sugar
125 ml/4 fl oz/1/2 cup hot water
250 ml/8 fl oz/1 cup cream
4 tablespoons dried milk powder or khoa
2 tablespoons blanched pistachios or almond slivers
edible silver leaf to garnish (optional)

Directions

Almond Cream Fudge (Badam Barfi)

Barfi (Photo by <a href=SiFu Renka/flickr)" src="http://www.asiasociety.org/files/imagecache/small/silver_barfi.jpg">
Food & Recipes

This is sold in Indian sweet shops in large, flat diamond shapes on which thin sheets of edible silver are sometimes pressed for decoration.

Ingredients

1 litre/2 pints/4 cups milk
185 g/6 oz/3/4 cup white sugar
375 g/12 oz blanched ground almonds
1/2 teaspoon ground cardamom or 6 drops cardamom extract
2 tablespoons blanched pistachio nuts
edible silver leaf (optional)

Directions

Naan

Photo by <a href=ciao-chow/flickr" src="http://www.asiasociety.org/files/imagecache/small/naan_ciao-chow.jpg">
Food & Recipes

This yeast-risen bread should be cooked in a clay oven called a tandoor, which is why it is often called tandoori naan. However, it is still worth trying in a conventional griller or oven.

Makes 8.

Ingredients

Roti Stuffed with Spicy Potato (Aloo Roti)

(Photo by jbcurio/Flickr)
Food & Recipes

The potatoes for the filling retain a floury texture when cooked in the skins before peeling. You may prefer to use a cooked and mashed vegetable other than potato. The rotis are quite filling and make a good sandwich substitute for lunch served with a beetroot raita and one of the chutneys. Roti is a generic name for unleavened bread.

These quantities will make 8 rotis. Allow 1 hour or more resting time for the dough.

Ingredients

Cornmeal Roti

(Photo by su-lin/Flickr)
Food & Recipes

These discs of flat bread have a warm yellow color and slightly sweet flavor, and stay moist and pliable after cooking. The type of cornmeal to use is a very finely ground yellow cornmeal usually available in Indian grocers and not the coarser Italian type sold as polenta.

Makes 8-10.

Ingredients

Chapati

Photo by <a hef=babe_ki/flickr" src="http://www.asiasociety.org/files/imagecache/small/chapati_babeki.jpg">
Food & Recipes

Ingredients

375 g/12 oz/3 cups atta flour or roti flour
1 1/2 teaspoons salt
1 tablespoon ghee or oil
250 ml/8 fl oz/1 cup lukewarm water

Directions