It is a hot summer’s day. I hear Rosy, our cook, fixing lemonade for our son and his friends in the kitchen. The loud spoon clinking against the glass as she vigorously stirs the sugar into the lemon and water mixture reminds me of when we were kids.
Mom homeschooled us elder ones for a short while before we started schooling in a new town. Nanny was left in charge to make sure we did not goof off. Hearing our cook Daniel fixing lemonade the same way for our ‘elevenses’ signaled that a break was coming, which we were ever ready for!
Our lemon tree at home here gives us plenty of lemons. I fix a bunch of lemonade concentrate in 8 oz glass jars and freeze them. These are time savers when needed.
Nimbu Pani (Lemonade)
A refreshing homemade lemonade to beat the summer heat!
Ingredients
For the Lemonade Concentrate
- ½ cup white sugar
- ½ cup water
- 1 cup lemon juice (Remove the seeds, but keep a bit of the pulp)
To Make Lemonade
- ¼ cup lemonade concentrate
- ¾ cup water
- ice cubes (to your preference)
Instructions
- In a nonreactive 3-4 quart saucepan, dissolve the sugar and water on medium heat.
- Remove from the heat and set aside until cool. Approximately 30 minutes.
- When cool, add the lemon juice, and stir together.
- Store in an airtight glass bottle in the refrigerator. Suitable for about 10 days.
To Make Lemonade
- Mix together the lemonade concentrate, water, and ice cubes. Do a taste test! And adjust by adding more lemonade concentrate or iced water.
- Serve with a wedge of lemon or a few mint leaves.
Jal-jeera or Jeera Pani is a drink made with spicy, sweet, and tangy ingredients. Chilled, it is a refreshing drink in hot summers and has many health benefits. I got this recipe from one of the many parties we attended when my husband served in the Indian Air Force. Recipe exchanges were never precise, and you would get, “Just put a little bit of this and a little bit of that.” It was up to one to create their exotic version and adjust it to one’s taste. So, while we may have served the same drink, it always tasted a little different.
Jal-jeera (Jeera Pani) (Sweet and Spicy Cumin Water)
Jal-jeera or Jeera Pani is a chilled, refreshing Summer drink made with spicy, sweet, and tangy ingredients.
Ingredients
- 8 cups water
- 2 tsp dried ginger powder ("Sonth" in Hindi)
- 2 tbsp rock salt (kala namak, black salt, so called due to its darker hue—you can buy this at any Indian or health food grocery store)
- 1 tsp tamarind paste (heaped )
- 1 tsp mint paste (about 20 fresh mint leaves)
- ⅛ tsp chili powder (or to your taste)
- 1 tsp cumin powder
- 3 tbsp brown sugar or jaggery (or gur, found in Indian grocery stores)
- 1 tbsp white sugar
- 2 tsp lemon juice
- 2 tsp chaat masala (optional—found in Indian grocery stores)
- Dash of black pepper, roasted cumin, and garam masala
Instructions
- Add all the ingredients to a pan and bring to a boil on medium heat while stirring often to dissolve the sugars.
- Reduce heat to medium-low and let it simmer for 15 minutes.
- Continue to stir occasionally.
- Do a taste test. (FYI - Indians don't use the same spoon to taste and cook. It is considered 'jutha,' a word that conveys food contaminated by double dipping).
- Adjust ingredients to your taste.
- Strain the mixture into a glass jug (pitcher). Add the lemon juice. Stir and chill.
- When chilled, pour in glasses, and serve garnished with mint.
It is dusk in New Delhi. There is a crowd of people jostling around the kebab stall, trying to get the attention of the counter guys. No question of a queue for this hungry crowd, of course! You will get served if you are lucky enough to push your way to the front. The cooks are busy turning the kebabs on the spit. The aroma has my mouth watering. I stand back and watch my brother-in-law and husband push their way through. Amazingly they are back in a short while with the kebabs wrapped in foil with a side of thinly sliced vinegared onions and mint chutney. They also manage to get some rumali rotis (soft, thin, oversized stretchy rotis that go well with tandoori dishes). We head home to feast.
Seekh Kebabs are made out of ground meat, predominantly lamb, beef, or chicken, flavored with aromatic spices. This recipe is with beef. The meat is marinated with spices and shaped into sausage-like cylinders on skewers. Typically cooked in a tandoor in restaurants, it can be grilled or barbequed at home.
Seekh Kebabs (Ground Meat Skewers)
Seekh Kebabs are made out of ground meat, predominantly lamb, beef, or chicken, flavored with aromatic spices.
Ingredients
- 1 lb ground beef ((20% fat content))
- 1 tsp whole coriander seeds
- 1 tsp whole cumin seeds
- ½ medium onion
- 2 tsp ginger-garlic paste
- 1 medium Serrano green chili (optional)
- 1 cup fresh cilantro (loosely packed, save a little for garnish)
- ½ tsp black pepper powder
- ¼ tsp turmeric powder
- ½ tsp chili powder (optional, to taste)
- ¾ tsp dry mango powder (amchur) (found in Indian grocery stores)
- 1½ tsp salt ( or to taste)
- 1 tbsp oil
For Garnish
- 1 lemon (sliced or quartered )
- 1 tsp fresh cilantro (finely chopped)
Instructions
- Using a skillet or griddle, dry roast the whole coriander seeds and cumin seeds on medium heat until fragrant. Approximately 1 minute.
- Pour into a small bowl and set aside to cool.
- Grind to a fairly fine powder in a spice or coffee grinder.
- Process the onion, cilantro, ginger, garlic, and green chili into a fine paste in a processor or blender.
- Pour the mixture through a fine strainer and drain the excess liquid by pressing down on it with a spoon or paper towel.
- Add the beef, the ground paste, and the rest of the spices in a large bowl.
- Knead till all the ingredients are well mixed. Take at least 5 minutes to do this, as it helps keep the kebabs from breaking on the skewer.
- Rest the mixture in the refrigerator for 4 hours or overnight.
- Divide the ground beef mixture into 8-10 portions.
- Form into smooth meatballs.
- On a flat surface, using your fingers, roll the meatballs into sausage shapes about 4" long and 3/4" in diameter. Make sure they are of even thickness.
- Gently slide a skewer through the middle. You can also form and shape the kebabs directly on the skewer. Make sure the meat is evenly distributed on the skewer.
- Place on a rimmed baking sheet and refrigerate for 30 minutes or more until ready to use.
- Heat a well-oiled cast iron or nonstick stove top grill on medium-high.
- Grill the kebabs, rotating carefully, until evenly well-browned on the surface and cooked through. It takes about 10-15 minutes. (The kebabs can be cooked in several ways. See notes).
- Garnish with lemon slices or wedges and a sprinkle of chopped cilantro.
- Serve with rumali roti, naan, or flatbread with mint chutney and thinly sliced onions (red or yellow).
Notes
Other ways to cook Seekh Kebabs:
1. Pan fry on medium-high, 4 minutes on each side till done.
2. The kebabs can be baked in an oven at 475 degrees for about 15-20 minutes, but turn them around during cooking to be evenly browned. Remember not to dry them out.
3. Grill them on your rotisserie feature in your air fryer. Approximately 9 minutes.
4. Grill them on a BBQ, but take care that the heat is not high enough to char the Seekh Kebabs. Turn them carefully 8-10 minutes.
Other ways to serve Seekh Kebabs:
1. I will sometimes serve the kebabs with a hot dog bun, mayonnaise, and mint chutney topped with sliced onions for an Indo-American fusion. You can pickle the onions (red or yellow) in vinegar a couple of days ahead to add a little zest.
2. Fix smaller-sized kebabs for cocktail parties.
Other ways to serve Seekh Kebabs:
1. I will sometimes serve the kebabs with a hot dog bun, mayonnaise, and mint chutney topped with sliced onions for an Indo-American fusion. You can pickle the onions (red or yellow) in vinegar a couple of days ahead to add a little zest.
2. Fix smaller-sized kebabs for cocktail parties.
A tasty one-pot meal that is satisfying, khichdi is one of my comfort foods. It is a porridge or thick soup made of rice and lentils. This was Mama’s go-to meal for us as kids anytime we were sick and had lost our appetite due to the antibiotics. She also gave it to us if we had an upset tummy, as khichdi is easy to digest.
I fix it to take a break after overindulging in too many fatty or fried foods!
Khichdi (Rice and Lentil Porridge)
A tasty one-pot satisfying meal, khichdi is a comfort food made of rice and lentils.
Ingredients
- ¾ cup rice
- 1 cup yellow lentils (dhuli moong dal)
- 5 cups water
- 1 inch ginger (peeled and finely chopped)
- 1 tsp Turmeric (haldi)
- 1½ tsp salt
Tadka (Tempering)
- 1 tbsp desi ghee, butter, or oil
- ½ tsp cumin (zeera) seeds
Garnish
- 2 tsp desi ghee or butter
- 1 tbsp chopped cilantro or parsley leaves (optional)
Instructions
To Cook
- Pick and clean the rice and dal of any grit.
- Wash the rice and dal thoroughly.
- Soak for 30 minutes to reduce stove-top cooking time.
- Strain and put the rice and dal into a deep heavy bottomed cooking pot.
- Add water, ginger, turmeric, and salt.
- Bring to a boil on medium-high heat.
- Reduce heat to medium-low, cover, and cook partially covered as rice and lentil expand when cooked, and the broth might overflow.
- Stir in between to avoid burning.
- Simmer covered until rice and dal are well blended and tender—approximately 25-30 minutes.
- The consistency should be like a porridge or thickish soup. (You can also add less water if you want it on the firmer side).
- Remove the pot from the heat. Taste and add more salt if needed.
To Tadka (Temper)
- Heat the desi ghee, butter, or oil in a small frying pan.
- Add the cumin seeds (be careful of oil splatters).
- As soon as the cumin starts to splutter (30 seconds), turn the heat off. Pour into the cooked broth.
- Stir and let it sit for 5 minutes to absorb the flavors of the tadka.
- Pour into a serving dish or individual bowls.
To Garnish
- Garnish with the desi ghee or butter and chopped cilantro leaves.
- Serve with plain yogurt, Indian pickles, or papads (lentil wafers) from your local Indian grocery store.
Notes
1. Yo
u can start with the tempering, then add all the other ingredients and cook. This works well when using a manual or electrical pressure cooker. Just follow the cooking times on the manual and reduce the water to 3 cups.
2. If the khichdi gets too thick, you can adjust the broth by adding more hot water.
3. You can also substitute red lentils or split green moong bean lentils for the yellow lentils.
4. Different styles of khichdi involve vegetables and more spicy tempering—recipes I shall share later.
u can start with the tempering, then add all the other ingredients and cook. This works well when using a manual or electrical pressure cooker. Just follow the cooking times on the manual and reduce the water to 3 cups.
2. If the khichdi gets too thick, you can adjust the broth by adding more hot water.
3. You can also substitute red lentils or split green moong bean lentils for the yellow lentils.
4. Different styles of khichdi involve vegetables and more spicy tempering—recipes I shall share later.
I am running late! The guests arrive in about an hour for cocktails, and I still have to shower and get ready. I have decided this morning to add meat tikkas to my long list of items for the cocktail party this evening. If you live in a military camp or cantonment area with your squadron or unit, you end up hosting, at the very least, one cocktail and one dinner party a month. Since it is on a reciprocal basis, you end up attending several in a month!
With everyone being so close-knit, you cannot leave anyone out for fear of hurting someone’s feelings. You invariably end up with at least 40 people at each party. If you are stationed in a big city, it is different because with distances, the pace slows down, and it is easier to meet at clubs or restaurants.
I instruct the cook as to how I want the meat tikkas finished and plated. She tells me to go get ready she will take care of it. I think she hates me hovering around!!
The table is already set with all the other snacks. The bar is stocked, the ice is ready in the bucket, and the glasses for the drinks and soft drinks are all laid out. The fresh flowers from the garden make a beautiful centerpiece. Everything looks in order. My husband is at the bar reorganizing his stock of liquor. I rush to get ready.
Tikkas in India can be chunks of marinated meat or ground meat or mashed vegetables seasoned with spices and shaped into cutlets.
Masala Kheema Tikka is a savory blend of onions, ginger, garlic, and spices formed into patties and grilled.
Masala Kheema Tikkas (Spicy Mince Patties)
Masala Kheema Tikka is a savory blend of onions, ginger, garlic, and spices formed into patties and grilled.
Ingredients
- 1 lb ground beef (30 % fat gives you a nice juicy tikka)
- ½ large onion (minced fine)
- 1 tbsp ginger-garlic paste
- 1½ tbsp fresh coriander (finely chopped)
- 1 Serrano chili (finely chopped - optional, to your taste)
- 1 tbsp tomato paste
- ½ tsp turmeric powder
- ½ tsp chili powder (or to your taste)
- 1 tsp cumin powder
- ⅛ tsp clove powder
- ⅛ tsp cinnamon powder
- ¼ tsp black pepper powder
- 1½ tsp salt
- ¼ tsp dried green mango powder (amchur)
- 1 tbsp oil
Garnish
- 1 tsp lemon juice
- 1 tsp chaat masala (optional)
- ¼ small onion (sliced)
- 1 green chili (whole or split in half)
- 1 lemon (sliced thin or quartered)
Instructions
- In a large bowl, mix the ground beef with all the other ingredients except lemon juice, chaat masala, and oil.
- Knead until the ground beef mixture is well blended. About 4-5 minutes.
- Divide the ground beef mixture into golf-sized balls and form them into round burger-style patties. You should get about 8-10. I size them less than the regular burger size, but you can size them any way you want.
- Set aside in the refrigerator for 15-20 minutes. You can also leave it overnight if you want to prep ahead.
- Heat a heavy-bottomed skillet, griddle, or grill on medium heat. Grease with the oil using a paper towel or brush.
- Place the tikkas on them and cook for approximately 8 mins, turning them halfway through until well browned and cooked. I like mine well done, so I tend to char them a bit!
- Place on paper towels to soak up any excess oil or fat.
- Move them to a serving dish and sprinkle them with a little lemon juice and chaat masala powder.
- Garnish with chopped lemon and slices of red, white, or vinegared onions.
- Serve with mint chutney, mint yogurt chutney, or a chili sauce, along with tandoori or naan bread, paratha, or roti. You can also use pita or any other flatbread.
Notes
I occasionally fix our family Indian-style burgers with hamburger buns, chutney, thinly sliced raw or grilled onions, and tomatoes.
Make them a little smaller when serving them for cocktails. Adjust your cooking time accordingly.
You can add a teaspoon of store-bought tandoori or seekh kebab spice powders. These are available at an Indian grocery store. Most readymade powders are super chili hot, so use them carefully if you are not used to chili-heat.
The tikkas can be grilled or baked in the oven at 350 degrees for about 20 minutes or until done. Be sure to flip them halfway through.
You can also Air Fry them. Spray the Air Fryer tray or basket with oil. Heat for 5 minutes. Place tikkas on a basket or tray and cook for 8-10 minutes, turning them midway.
Heat varies on stoves, ovens, and fryers, so keep an eye on the tikkas to ensure they do not get burned.
Our second-youngest sibling is a picky eater. Not only that, she takes forever to finish her food! I recall a day when we sat chatting around the dining table. Aunt Dolly was visiting. She watched while my sister ate a banana. Finally, she said, “For goodness sake, finish that thing, you have taken 45 minutes already!” We all laughed at her exasperation! Today, I am fixing her lobia curry, one of the few lentils she enjoys.
Lobia Lentil Curry (Black-Eyed Peas)
A delicious lentil curry made with black-eyed peas simmered in a tomato spicy sauce.
Ingredients
- 2 cups dried black-eyed peas
- 2½ tbsp cooking oil
- 2 medium onions (peeled and chopped very fine)
- 1 medium green Serrano chili (optional)
- 2 tbsp tomato paste ( or 1 8 oz can tomato sauce)
- 1 tbsp fresh ginger paste (or bottled)
- 1 tbsp fresh garlic paste (or bottled)
- 1 tsp cumin powder
- ½ tsp tumeric powder
- ¼ tsp red chili powder (more or less, according to your taste)
- 4-6 cups water (or more, depending on the amount of gravy you want)
- 2 tbsp chopped cilantro (fresh coriander leaves, for garnish)
Whole Spices
- 1 large black cardamom ( )
- 2 bay leaves
- 2-3 cloves
- 4 peppercorns
Instructions
To Prepare
- Pick and clean the black-eyed peas of any grit. Rinse well 4 times. Cover with 5 cups of water and soak overnight. When ready to cook, rinse through a sieve.
To Cook
- Heat oil in 4-6 quart cooking pot over medium heat. Add the whole spices, wait 30 seconds, stirring once or twice, and then add the onions. Sauté till ¾ brown, about 5-8 minutes.
- Add the rest of the masala, garlic, and ginger. You can mix these all together with a little water before adding them to the pot. Stir for 2 minutes, scraping the bottom of the pan to ensure the ginger, garlic, and masalas don't stick and burn.
- Add the tomatoes and cook for another 2 minutes. Then add the black-eyed peas and water. Cover and cook until tender. Approximately 35-40 mins. If the water starts to dry up during the cooking process, add a little more hot water.
- When nearly done, use the back of your ladle to mash some peas against the side of the pot to make a thicker gravy. Cook for another 3-5minutes.
- Transfer to a serving bowl and garnish with the chopped cilantro. It tastes good with plain boiled rice or any Indian-style pilaf.
Simple Tadka / Tempering
- A simpler tempering can be done with just: 1 medium onion chopped, 1 large tomato chopped ½ tsp turmeric 1 tsp cumin powder Chili powder to your taste. Sauté the onions and tomatoes, and then stir in the powders and pour the mixture into the boiled beans.
Notes
You can boil the beans separately and then add to the onion-masala mix. You can also use canned beans. Rinse them before use. Since they are already cooked, it cuts the cooking time in almost half.
You can also use frozen black-eyed peas which, again, cook faster.
Cook them till they are soft but not mushy.
When using an electric or manual pressure cooker, I suggest you cook the beans for less than the time indicated in the instruction booklet. When all the pressure is released, remove the lid and then return it to the stove top to simmer it for another 10-15 minutes until the beans are fully cooked, and the gravy has a nice consistency. If you do that, the beans don't end up a gooey mess. Once you start to gauge the cooking time in the pressure cooker, you will not have to do that.