Rasoi means 'kitchen' in Hindi, and you'll love the smell of yours while you whip up these tasty recipes...
Kachumbar (Mixed Vegetable Salad)
Prep time: 15 minutes
Serves: 3 - 4
Ingredients:
½ medium Onion (red preferably)
1 medium Tomato
1 Cucumber or fresh Pickle, peeled
½ inch fresh Ginger
5 pieces Red Radish
2 tbls fresh Cilantro, chopped
Salt and Black Pepper, to taste
½ tsp Chat Masala
Fresh Lime Juice
To prepare:
Finely chop onion, ginger, tomatoes, cucumber/fresh pickle, red radishes and cilantro and place in a mixing bowl. Add salt, pepper, lime juice and chat masala to the bowl. Mix the ingredients and chill for 15 to 30 minutes. Serve chilled.
**Note: Add finely chopped jalapeno or bird eye chili peppers to make the salad spicy. Cover the bowl before putting it in the refrigerator.
More yummy eats after the jump...
Murgh Curry (Chicken cooked with mild Spices)
Prep time: 15 minutes
Cooking time: 30 minutes
Serves: 4 - 6
Ingredients:
2 lbs of Chicken (skinless, with or without bones)
2 medium Onions, chopped
2 inch Ginger, finely chopped or grated
6 cloves Garlic (medium size), finely chopped or crushed
2 medium Tomatoes, chopped
2 tbls fresh Cilantro
Salt, to taste (approx 1 tsp)
1 tsp Turmeric powder
1 tsp Garam Masala
2 tsp ground Coriander
½ tsp crushed Red Pepper (adjust to taste)
6 tbls Cooking Oil
To prepare:
Make surface cuts on the chicken. Heat cooking oil in a pan on medium heat and add onion, ginger and garlic. Cook the mix till it turns golden brown in color with the lid on. Add chicken to the mix and cook for about 5 to 7 minutes or till the meat starts to turn brown, stirring occasionally. Add the spices and continue to cook for about 5 to 7 minutes stirring occasionally. Add tomatoes and continue cooking till tomatoes are mixed well with the
chicken and spices. Add 2 - 3 cups of water (enough to submerge the chicken under water) to
the mix, bring to boil and cook on medium heat till chicken is tender. Garnish with fresh cilantro and serve with rice, roti or naan.
**Note: Crushed red peppers can be substituted by whole red peppers if desired for a spicy flavor.
Gobi Matar (Cauliflower and Green Peas cooked with mild Spices)
Prep time: 10 minutes
Cooking time: 20 minutes
Serves: 4
Ingredients:
1 head fresh Cauliflower (about 2 – 3lbs), cut into big chunks
1 ½ cup Green Peas (fresh or frozen)
1 inch Ginger, sliced
Salt, to taste (approx 1 tsp)
1 tsp Turmeric powder
1 tsp Coriander powder
½ tsp crushed Red Pepper (adjust to taste)
4 tbls Cooking Oil or Ghee
To prepare:
Heat cooking oil in a pan on medium heat. Add cut up cauliflower and ginger to the oil and cook with the lid on for about 8 – 10 minutes, stirring occasionally. Once the cauliflower starts to get tender, add remaining spices and green peas. Cook with the lid on until cooked, stirring
occasionally. Garnish with cilantro and green chili peppers. Serve with rice, roti or naan.
**Note: Sliced and seeded jalapeno peppers can be used instead of red chili peppers.
