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In Drinks

Jal-jeera (Jeera Pani) (Sweet and Spicy Cumin Water)

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.

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Jal-jeera (Jeera Pani) (Sweet and Spicy Cumin Water)

Prep Time 15

Cook Time 20

Total Time 35

Servings 10

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.

Course: Drinks

Cuisine: Indian

Keyword: jal-jeera, jeera, pani

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In Main Dishes

Khichdi (Rice and Lentil Porridge)

By The Indian Foodie

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!

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Khichdi (Rice and Lentil Porridge)

Prep Time 10

Cook Time 30

Total Time 40

Servings 4

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.

Course: Main Course, Side Dish

Cuisine: Indian

Keyword: lentils, porridge, rice

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In Main Dishes

Masala Kheema Tikka (Spicy Mince Patties)

By The Indian Foodie

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.

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Masala Kheema Tikkas (Spicy Mince Patties)

Prep Time 20

Cook Time 10

Resting Time 15

Total Time 45

Servings 4

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.

Course: Main Course, Non-Vegetarian

Cuisine: Indian

Keyword: beef,, ground beef, spicy

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In Dessert

Gajar ka Halwa (Carrot Halwa)

By The Indian Foodie

Gajar Ka Halwa/Gajrela or Carrot Halwa (a sweet, creamy, rich pudding from Punjab, with the aromatic taste of cardamon) is a dessert that is a popular dish served at festivals. It is a warm dessert and is best enjoyed in winter. It is an easy dish with few ingredients but not a quick one (unless you use a pressure cooker). Like most halwas, it requires attention while cooking. Being a warm dish, it was a perfect dessert for cold winter days. The carrots in this recipe are regular store-bought carrots rather than the sought-after deep orange carrots normally found in wintertime in Northern India.

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Gajar ka Halwa

Prep Time 15

Cook Time 45

Total Time 1

Servings 6

Gajar ka Halwa is a creamy, rich dessert with the aromatic taste of cardamom.

Ingredients

10 medium carrots
2 cups whole milk
1 cup whipping cream
2 tbsp unsalted butter
2 whole green cardamom
¼ tsp fresh ground green cardamom powder
1 tbsp golden raisins
½ cup granulated sugar
a pinch of salt
12 blanched almonds (save half for garnish)

Instructions

Scrub the carrots with a vegetable brush and peel them.
Using a hand grater or food processor, grate the carrots.
Transfer the grated carrots, milk, and whipping cream into a heavy-bottomed medium-sized pot. Bring to a boil on medium heat. About 10 minutes.
Add the whole cardamom and cardamom powder. Simmer on medium-low, occasionally stirring, until 75% of the milk is reduced. About 20 minutes.
Add the sugar and golden raisins. Stir in half the nuts. Cook for another 10 minutes until most of the liquid has evaporated, but the halwa is still moist.
Carefully transfer the cooked dessert to a serving dish and garnish with the rest of the nuts. Serve hot or warm.

Notes

You can use sautéed cashew nuts instead of almonds. If you are not sure of nut allergies when serving to guests, you can omit cooking the halwa with the nuts and just serve them on the side.

You can also garnish with silver foil to get that traditional, authentic feeling!

Course: Dessert

Cuisine: Indian

Keyword: carrots, dessert, pudding

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In Bread

Bread Uppama

By The Indian Foodie

Sometimes I get into the mood to bake bread, and I take the easy route. Years ago, when volunteering at our church thrift shop, I picked up an almost brand-new bread machine for less than half the market price. Now when the mood hits for fresh homemade bread, I pull it out and go for it! Today I have a half loaf lying around— a product of five days ago. I decide to fix Bread Uppma for breakfast. Most Indians refer to bread as ‘double roti,’ or simply bread.

Bread uppma is great for breakfast or a tea-time snack. It is savory and tangy, and, of course, who doesn’t love bread!!

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Bread Uppama

Prep Time 5

Cook Time 10

Total Time 15

Servings 4

Bread uppama is great for breakfast or a tea-time snack. It is savory and tangy, and, of course, who doesn't love bread!!

Ingredients

12 slices bread (preferably stale, toasted, and cut into 1-inch cubes)
2 tbsp cooking oil
1 Serrano chili (chopped one whole red chili optional—to your taste)
½ tsp black mustard seeds
8-10 curry leaves
1 cup onion (chopped finely, yellow or red)
½ tsp turmeric powder
2 medium tomatoes (chopped-about 1 cup)
½ tsp salt
½ tsp lemon or lime juice (only)
½ cup cocktail or sautéed peanuts or cashew nuts
1 tbsp fresh cilantro (coriander leaves) (washed and chopped, for garnish)

Instructions

In a large skillet, heat the oil on medium heat.
Add the chopped green chili or red chili. Stir a couple of times and add the mustard seeds. Be careful as they splutter.
Give it less than 30 seconds, and add the curry leaves. Stir and add the onions.
Sauté the onions for about 6 minutes until they are translucent and start to turn reddish in the corners.
Add the tomatoes and sauté for another 4 minutes until the tomatoes are soft and the oil starts to surface.
Add your choice of nuts (optional) and give them a stir.
Now stir in the toasted bread cubes until they are nicely coated with the onion and tomato mixture.
Add a ¼ cup of water. Lower the heat and cover the skillet. Let it cook for 2-3 minutes.
Remove the lid, sprinkle the juice of half a lemon/lime, and stir. Cover and let it sit for 5 minutes before serving.
Remove to a serving dish and garnish with the chopped cilantro.

Notes

You can add the nuts as a garnish as well.

If you are gluten-free, you can make it with gluten-free bread.

Course: Breakfast, Side Dish, Snack

Cuisine: Indian

Keyword: semolina, uppama

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In Recipes

A Valentine’s Day Menu

By The Indian Foodie

One legend of Valentine’s Day is that a priest in the third century performed secret marriage ceremonies for couples as Emperor Claudius of Rome outlawed marriage for young men. The Emperor felt single men would stay more focused as soldiers. The priest was beaten, stoned, and beheaded when the Emperor found out. Valentine’s Day has become a day to celebrate love.

If you want a special meal to celebrate your loved one this Valentine’s Day, here is an easy menu for a delicious Indian meal that can be prepared early and left in a warm oven until you are ready to eat. The dishes are light on spices. You can prepare it a day ahead, zap it on the microwave, and keep it in the warm oven until dinner time.

The heat in Indian food comes from the use of red and green chilies. You can moderate it according to your taste by adding less. If you want to turn it up, add more!!

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Suggestions for an Easy Valentine’s Day Menu