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Sweet Lassi (Yogurt Drink)

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We are on our famous cross-country trip across the hot and heated summer plains of Northern India, making our way to the cool hills of Jammu and Kashmir. It has been a long ride from our night stop at Ambala in Punjab. It is only mid-morning, but the sun is bearing down strong and hard. Hot gusts of dust hit us from time to time. We plan to make a pit stop at Ludhiana, which is about 65 miles away from Ambala. The roads are rough and the going slow. It is a busy highway, with the laden public carriers (trucks with merchandise) swerving dangerously close. We call them Public Killers as there are involved in so many fatal road accidents.

Finally, we arrive at a much-needed stop. Mama orders us all tall glasses of sweet lassi, a yogurt drink from a Halwai. Loosely translated, a halwai is a confectioner who makes Indian sweets. Halwais come from the Vaishya caste whose contribution to Indian society is confectionery and making sweets (candies).

I watch the halwai  closely as he fixes the drinks. He takes big dollops of yogurt from the  large flat  earthenware pot, on which he has a block of ice to keep the yogurt cool. The ice is wrapped in a gunny sack to prevent it from melting. Those were the times when small restaurants and dhabbas  did not have  refrigerators. Things are different today.  The yogurt is so thick you can cut through it with a knife. He puts the yogurt into a large stainless steel jug. To this he adds sugar and iced water along with the juice of a couple of lemons. After he quickly blends together the ingredients, he pours the lassi into tall glasses.

Maybe I was hot, sweaty, and dusty, but it was about the best lassi I had ever tasted.

Lassi is a yogurt drink that you can make either sweet or salty or with fruit. It originated in Punjab, and was a smoothie in India long before the world caught up!

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Lassi (Yogurt Drink)

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Originating in the Punjab, Lassi, is a refreshing, healthy yogurt drink that is common in India, and is now popular all over the world.

Ingredients

  • 3 cups plain yogurt (for a thicker lassi, use whole milk yogurt, but you can also use nonfat or low-fat)
  • 4 tbsp sugar (or sugar substitute)
  • 2 tbsp lemon or lime juice
  • 2 cups water
  • 2 cups crushed ice

Instructions 

  • Put all the ingredients with a ½ cup of crushed ice in a blender (or hand whisk) and blend until smooth. Taste for sugar. It should be sweet with a hint of tartness with the lemon/lime juice. Adjust to your taste.
  • Pour into tall glasses and serve. You can garnish with some mint leaves or lemon/lime wedges. Personally, I don't like mint leaves as their strong flavor tends to detract from the taste of the lassi.

Notes

Salted Lassi: If you can't have sugar or don't like the sweetness, you can substitute the sugar with salt (to your taste). Add a dash of cinnamon or roasted cumin powder and garnish with fresh, chopped cilantro (coriander) leaves.
Check my website for Mango Lassi, Raspberry Lassi, and Pineapple Lassi. You can also use flavored yogurt to make lassi, but I prefer the taste of lassi made from scratch.
Course: Drinks
Cuisine: American, Indian
Keyword: lassi, salt, yogurt

-Halwai Photo by Tiago Rosado on Unsplash
-Lorry Photo by Siddhesh Mangela on Unsplash

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In Gluten Free

Masala Fish Fillets (Spiced Fried Fish Fillets)

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My brother is visiting us from the United States. It has been nearly ten years since he left, so I am determined to fix him all the Indian dishes he loves. My husband is teaching at the Institute of Defense Management in Trimulgherry, a part of the military cantonment near the ancient twin cities of Hyderabad and Secunderabad.

Built on the Deccan Plateau in south-central India, the cities are now a huge metropolis. We live in the cantonment area, but I am driving on the Tank Bunk Road to the local fishers at Hussain Sagar Lake. The Tank Bund Road links the two cities. It is my go-to place for fish, as the fish retailers hawk their catch along the roadside curb during the late afternoon. The fish are wrapped in gunny sackcloth and kept in iceboxes to keep them fresh.

My favorite is the silver pomfret which is most common and found abundantly in the seas of the Indo-Pacific area and all along the coast of the Indian subcontinent. Different species of the fish (family Bramidae) are also found in the Atlantic and Pacific. I buy pomfret because I know it did not come from the lake’s murky waters.

There are, of course, many varieties of river and sea fish, but today I choose pomfret. I always have it cooked as soon as I get home, as I do not want to risk refrigerating it. No matter how much I get, by the time we finish eating it is all gone!

I check out the fish to see if they are fresh. The eyes seem clear, and the skin bounces back when pressed. The gills are also moist and reddish. Most importantly, no pongy, fishy smell, just the regular smell of fish.

My favorite fishmonger is there, so I don’t have to haggle back and forth over price. I pick two good fish and have him clean and prep them whole for me. When I get home, my cook will wash them well and slice them into fillets.

I plan to fix Masala Fish Fillets using one of my mama’s recipes. It is a simple recipe, flavorful and tangy with the use of masalas and vinegar.

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Masala Fish Fillets (Spiced Fried Fish Fillets)

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
A simple recipe, flavorful and tangy with the use of masalas (spices) and vinegar.    

Ingredients

  • 1 lb fish fillets (any fish that is good for frying like cod, halibut, tilapia, catfish, or king mackerel    )
  • 1 tbsp garlic paste
  • 1   tsp turmeric powder
  • 1 tsp cumin powder
  • ½ tsp chili powder (or to your taste)
  • ¾ tsp salt
  • ¼ cup vinegar (malt or distilled, or lime/lemon juice)
  • ½ tbsp chickpea flour (besan) (or cornstarch)
  • 3-4 tbsp cooking oil

Instructions 

  • Wash the fish well and pat dry. Place in a wide bowl and rub the fillets with the chickpea flour.
  • Blend the spices, garlic paste, and vinegar. Coat the fish slices well and marinate for at least 15 minutes.
  • Heat oil in a heavy-bottomed frying pan large enough to accommodate the number of fillets you are frying.
  • When the oil is well heated, carefully lower the fish slices into the oil. If you have any masala left over, brush or spoon it over the fillet. Let cook for 7-10 minutes, and then carefully turn the fillet over and fry the other side for another 6-7 minutes or till nicely cooked, and the fish starts to flake.

Notes

Serve garnished with lemon wedges.
Goes well with any kind of pilaf, fries, or a wrap.     
Course: Main Course
Cuisine: Indian
Keyword: fish, spicy, fried
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In Main Dishes

Kofta Curry (Meatball Curry)

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It was a Saturday afternoon in Calcutta (now called Kolkata), and instead of being sent off to take an afternoon nap, which we detested, Mama roped us kids in to helping the cook prepare the koftas for the big party at our home that evening. Cook spread out a mat on the kitchen floor, first making sure we washed our grimy hands. Then, sitting cross-legged on the mat, we raced to see who could make the best and most kofta balls. Needless to say, we finished in double quick time, so ended up having to take a nap anyway!

The parties were always exciting. We had a huge front verandah that ran the length of the house. We would have a live band with great jazz music. French chalk powder would be sprinkled around one area of the verandah to make the polished marble was smooth for dancing. We were allowed to mingle with the guests when they arrived, but, after making an appearance and treating ourselves to tasty hors d’oeuvres, we were then shunted off for dinner in our private dining hall and early bed. Of course, we would sneak out to peer through door cracks to watch all the dancing and fun until Nanny found us, and we had to run back to our rooms. Our parents gave great parties and the crowd was always huge!

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Kofta Curry (Meatballs Curry)

Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6
One of our family favorites—curried meatballs drenched in flavor and guaranteed no leftovers!

Ingredients

For the Koftas

  • 2 lbs ground beef ( )
  • 3 tsp garlic salt (or regular salt with added fresh garlic paste)
  • 2 tsp onions (finely diced)
  • 2 tsp fresh cilantro (chopped)
  • ½ tsp salt
  • 2 tbsp oil (to sauté meatballs)

For the Curry

  • 4 tbsp cooking oil
  • 1 large black cardamom
  • 2 green cardamoms
  • 2 sticks cinnamon (1-inch long sticks)
  • 9 peppercorns
  • 2 bay leaves
  • 3 medium onions (diced finely)
  • 2 medium tomatoes (diced finely)
  • 2 tbsp tomato paste
  • ¼ tsp tumeric powder ( )
  • 1 tbsp corriander powder
  • 2 tsp ground ginger
  • 2 tsp ground garlic
  • salt to taste
  • ¼ tsp red chili powder (optional)
  • 2 medium potatoes (peeled and cut into 4 or 8 pieces, optional)

Instructions 

For the Koftas

  • Mix all ingredients (except the oil) together and form into balls, about 1" in diameter.
  • Heat oil in a deep pan, add koftas, and sauté a few minutes, rolling them around gently until the koftas are no longer pink, about 8-10 minutes.
  • Cover, lower heat, and cook for about 5 minutes.
  • Remove the lid and continue to sauté until koftas are lightly browned, but still moist.
  • Remove the koftas from the pan, and set aside on a paper towel to absorb any excess fat.

For the Curry

  • In a 4-6 quart pot, heat the oil on medium heat.
  • Add whole spices and stir a couple of times, then add the chopped onions and sauté until they are three-quarter browned, about 10-15 minutes.
  • Add the spices, ground ginger, and garlic. Continue to sauté for a minute or two.
  • Now add the chopped tomatoes. Cook for 4 minutes until the tomato pieces start to curl.
  • Add 2 cups of hot water and continue to cook another 5 minutes.
  • Now add the kofta balls, lower heat, and simmer for another 10 minutes on low heat.

If Adding Potatoes

  • When adding kofta balls, add the potatoes, add hot water to cover the potatoes, and continue cooking until the potatoes are done, about 15-20 minutes.

Final Hints

  • Garnish with chopped green coriander.
  • Serve with plain white Basmati rice, pea pilaf, or carrot rice.
Course: Main Course
Cuisine: Indian
Keyword: curry, kofta, meatballs
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In Main Dishes

Chicken Korma Curry (Bangalore Style)

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Mama is one of a family of twelve siblings. Her youngest two sisters are visiting, and all three of them are in the kitchen fixing Chicken Korma for lunch. There is lots of laughter and reminiscing while they take over the cooking. Our cook sits happily on the kitchen steps, smoking his bidi (hand rolled Indian cigarette). The visits are always fun. We enjoy seeing them together. They have a secret language that they made up to exchange gossip when in public. This drives the husbands crazy, because they can’t understand a word being said.

Soon the delicious aroma of the korma, pilaf, and sabzis fill the air, and we can’t wait to eat.

A korma has its roots in Mughlai (Indo-Persian) cuisine. It is a dish made with meat or  vegetables that are braised and flavored with a mixture of spices, combined with yogurt and coconut milk.

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Chicken Korma Curry (Bangalore Style)

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8
A korma is a dish made with meat or vegetables that are braised and flavored with a mixture of spices, combined with yogurt and coconut milk.

Ingredients

  • 2 lbs chicken (cut chicken breasts or thighs in bite-sized bits, or, if you prefer, substitute chicken for bite-sized meats of beef or lamb        )
  • 2 medium onions (peeled and minced, can use a food processor, but don't purée it too much)
  • 1 medium fresh green Serrano chili (slit in half)

Whole Spices

  • 3 medium bay leaves
  • 4 pods green cardamom
  • 8 cloves
  • 2 tbsp poppy seeds, ground smooth (optional, known as khus khus, available at any Indian grocery store)

Spices

  • 1½ tbsp ginger paste
  • 1½ tbsp garlic paste
  • 2 tsp coriander powder
  • 1 tsp tumeric powder
  • ½ tsp red chili powder (optional, or more or less to taste)
  • 2 large tomatoes (finely diced)
  • 1 cup yogurt (well beaten)
  • 1 can coconut milk
  • 2 tbsp tomato paste
  • 1 cup fresh green coriander (finely chop half a cup; purée the other half to add to the gravy)
  • 1 tsp salt (or to taste)
  • 5 tbsp cooking oil
  • 1 can chicken broth / stock (or beef broth / stock, if cooking beef)
  • 2 cups water (add more if you would like to increase the amount of the gravy, but korma always has a thicker texture than curry)

Instructions 

  • Rinse chicken and drain.
  • Heat oil in a heavy-bottomed pot on medium heat. Add whole spices, stir twice and add onions and green chili.
  • When onions are half brown (about 5-8 minutes), add the chicken (or meat) and cook in its own juice, about 10-15 minutes or until nicely glazed and no longer pink.
  • Now add the ginger paste, garlic paste, and spice powders. Sauté uncovered for about 3-4 minutes until you can smell the aroma.
  • Add the tomatoes and puréed green coriander. Continue to braise the chicken (or meat) stirring occasionally until most of the moisture is evaporated and oil starts to surface on the sides of the pot (about 10-15 minutes).
  • You have to monitor this stage closely, as cooking times may vary depending on the stovetop used, and the masala may burn if you do not stir it often.
  • Add the stock and let it simmer until the chicken (or meat) is nearly done (approximately 10 minutes).
  • Turn the heat down and add the beaten yogurt, coconut milk, tomato paste, and salt. Simmer on low for another 5 minutes or until the chicken (meat) is tender. 
  • Now add the finely ground poppy seeds.
  • Serve with Peas and Carrot Pilaf, Carrot Pilaf, Zeera rice, or plain boiled rice.
    It also tastes good with Naans, rotis, parathas, or tortillas.

Notes

Chicken takes less time than meat. To cut the cooking time for the meat, I boil it separately with salt, strain the stock, and use it in the meat. Please be sure to add more broth/stock to make up the amount required for the gravy.
If you have someone who is lactose intolerant, omit the yogurt, but add a little more tomato paste to give it a tangy taste.   
The chili powder and Serrano are optional, but since the coconut milk gives it a sweetish flavor, the use of chili will give the  curry the extra zing it needs.
Course: Main Course
Cuisine: Indian
Keyword: chicken, curry, korma
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In Main Dishes

Chicken Jalfrazi

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It is the beginning of winter. I am curled up on the sofa reading. The trees have been stripped bare by autumn winds. It is getting close to dinner and I really do not feel like spending too much time cooking as the book is getting fascinating! I remember a very simple recipe that Mama would occasionally fix with goat/lamb liver and kidney. Since I am not much into liver or kidney, I usually fix it with chicken, but you could use beef, lamb, or goat meat. I set my book aside, and soon I am in the kitchen cutting up the chicken breast and get started. Do I miss my cooks in India? Naah! I enjoy cooking…though clean up is another story!!!

Jalfrazi, jalfrezie, jhal frezi, jaffrazi—many spellings for the same dish has its origins in Bengal. The word “Jal” means spicy in Bengali, but you can make the dish milder by adjusting the spices in the dish to your palate.

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Chicken Jalfrazi

Prep Time 15 minutes
Cook Time 25 minutes
Servings 4
A deliciously tangy Indian-style chicken stir-fry in a fresh tomato-based curry. Easy to make and full of flavor!

Ingredients

  • 1 lb boneless chicken breast or thighs
  • 2 large onions (approx. 8 oz)
  • 2 large tomatoes (approx. 3/4 cup)
  • 1 tsp chili powder (to taste)
  • 1 tsp cumin powder
  • Salt to taste
  • 3 tbsp cooking oil
  • Fresh cilantro for garnish (optional)

Instructions 

  • Heat oil in a deep pan over medium heat.
  • Add onions and sauté till golden brown, approximately 8-10 minutes.
  • Add the chicken, salt, chili and powders. Stir a few times.
  • Cover and cook, stirring occasionally, till all the moisture from the chicken evaporates, 7-8 minutes.
  • Uncover and add the tomatoes.
  • Now cook uncovered stirring occasionally till the tomatoes are nicely blended.
  • Add half cup hot water, stir and get all the good braised bits incorporated, then let simmer for 5 minutes to get a thick gravy.
  • Garnish with cilantro.

Notes

Serve with roti (tortillas), naan or paratha.
Course: Main Course
Cuisine: Indian
Keyword: chicken, onion, tomato
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In Recipes

Masala Baingan (Sautéed Spicy Eggplant)

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My husband has been transferred once again. This time to Agra. In true military fashion, there are no homes available for immediate occupation. We stay with a close friend and fellow officer and his wife. They have graciously allowed us to stay with them until we are allotted temporary accommodation. This was a recipe that I learned when we were with them. Thank you, Madhu!

About Agra—the city of the Taj Mahal! When I first saw it, I wasn’t that impressed as I had been fortunate to have seen so many beautiful structures all over India, old or older. And then, one moonlight night, we went to see it and suddenly its beauty and majesty sprang to light. I guess my daytime visits with teeming crowds and vendors detracted from it.

Years later, our family was able to revisit it and spend more time soaking up the intricacies of its amazing architecture and design.

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Masala Baingan (Sautéed Spicy Eggplant)

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
A delicious, nutritious way to enjoy eggplant!

Ingredients

  • 2 large long eggplants (or large oblong one. Wash and dice into one-inch cubes, unpeeled.)
  • 1 tbsp fresh ginger (chopped, skin removed)
  • ½ large onion (semi-finely diced)
  • 2 large tomatoes (diced)
  • ½ tsp tumeric powder
  • chili powder (to taste or 1 green Serrano chili, finely diced)
  • 4 tbsp cooking oil
  • salt (to taste)
  • 2 tbsp fresh cilantro, finely diced, for garnish

Instructions 

  • Heat oil in a wok or deep skillet over medium heat. Add chopped ginger and sauté for 30 seconds.
  • Add onions and sauté for another 4 minutes until soft and starting to turn brown at the edges.
  • Now add the spice powders and stir for 30 seconds to stir-fry the masala.
  • Add the chopped eggplant. Stir a few times to mix the masala and the eggplant, then add the tomatoes.
  • Cover and cook for about 5 minutes until the eggplants are tender. Uncover and cook on semi-low until the moisture evaporates and the oil starts to separate. Approximately 10-15 minutes.
  • Be sure to stir a few times while cooking so your eggplant does not stick to the pan and burn. The eggplant should be soft, but not mushy.
  • Add half the cilantro and stir to mix it in. Transfer to a serving dish and garnish with the rest of the cilantro.

Notes

In an Indian meal, vegetables are usually served with dal or a meat/poultry dish or both. You can have them with roti or rice. I just use them in a wrap sometimes when I want a light meal or  not feel like cooking a full meal!
Course: Side Dish
Cuisine: Indian
Keyword: vegetable, vegetarian

-Taj Mahal Photo by AussieActive on Unsplash

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