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A penjabi meal

Immersion en terres indiennes - recettes


Video Street views & Indian street food cafés


Kheere Ka Raita

Ingredients :
  • ½ cucumber
  • 1 tomato
  • 300g fresh yoghurt
  • 1 teaspn chopped mint
  • 1 teaspn cumin
  • Ground black pepper
  • Salt
  • Wash the cucumber and grate it without peeling it. Strain in a colander.
  • Chop the tomato into small cubes then mix all the ingredients in a large bowl and season generously.
  • Cover and put in the fridge until serving.
  • Sprinkle the raïta with some ground black pepper then serve with sticks of cucumber, carrot and turnip.

Main Dishes:

Dal Makhani

  • 250g black lentils
  • 50g beans
  • 1 onion
  • 2 teaspn garlic paste
  • 2 teaspn ginger paste
  • 200ml tomato purée
  • 30g butter
  • 150ml cream
  • Oil
  • 4 leaves fresh coriander
  • 1 teaspn ground red chilli pepper
  • 1 teaspn garam masala
  • 1 teaspn cumin
  • 1 teaspn turmeric
  • 2 ground pods green cardamom
  • Salt
  • Soak the lentils and beans in water overnight, then wash with cold water.
  • Boil 1 litre of water in a pressure cooker, then add the lentils and beans. Cook for 12 minutes then leave to cool. Crush the lentils and beans slightly with a spatula.
  • Fry the garlic and ginger paste, tomato purée and chopped onion. Add 1 and a half cups of water and the spices and continue to mix.
  • Pour this mixture into the pressure cooker with the lentils and beans. Leave to cook for about thirty minutes stirring regularly.
  • Melt the butter in a saucepan then add to the rest of the mixture.
  • Add the cream and mix. Leave to cook for 10 minutes to thicken.
  • Sprinkle with fresh coriander leaves and serve.

Channa Masala

  • 200g chick peas
  • 2 tomatoes
  • 2 onions
  • 1 teaspn chopped coriander leaves
  • 1 teaspn grated ginger
  • 1 teaspn crushed garlic
  • 1 teaspn lemon juice
  • 30ml oil
  • 2 teaspn butter
  • 1 sachet black tea
  • 2 bay leaves
  • 3 small green chilli peppers
  • 1 teaspn garam masala
  • 1 teaspn ground cloves
  • 1 teaspn ground black pepper
  • 1 teaspn ground turmeric
  • 1 teaspn cumin seeds
  • 1 teaspn ground cinnamon
  • Salt
  • Cook the chick peas with the tea and bay leaves in a large pan with water (for about 40 mins).
  • Chop the tomatoes and slice the onions then mix in a bowl with 1 teaspoon of coriander.
  • Heat the oil in a large frying pan, and lightly fry the cloves, cumin seeds, ginger and garlic for a minute. Add the tomato and onion mix to the frying pan and cook over a mild heat for a few minutes stirring continuously.
  • Add the remaining spices, apart from the ground cinnamon.
  • Add the chick peas to the frying pan, with the equivalent of 2 cups of water. Stir and bring to the boil then leave to cook for 8 minutes until the sauce thickens. Put the channa masala in a dish.
  • Melt the butter in a small saucepan, with the chilli peppers and the ground cinnamon. Add the coriander then pour over the channa masala.
  • Mix together and serve!

Side dishes:

Butter Naan

Ingredients (for 8 naans):
  • 300g flour
  • 1 egg
  • 1 plain yoghurt
  • 1 teaspn yeast
  • 1 teaspn brown sugar
  • 1 teaspn butter
  • Salt to taste
  • In a bowl, mix the yoghurt and egg together. Then add the butter.
  • In another bowl, add 150 g of flour, the sugar, yeast and salt then mix together. Make a well in the centre and pour in the yoghurt/egg/butter mix. Gradually add the rest of the flour and knead into a dough.
  • Make a ball with the dough, put in a bowl and cover with a damp tea towel. Put in a warm place (20~23°C) and leave to rise for 3 hours.
  • Melt the butter in a bowl.
  • Preheat the grill of the oven.
  • Lightly knead the dough and divide into 8 balls. Roll out each ball into a circle with the help of a rolling pin until the dough is about 1cm thick.
  • With a pastry brush, spread the dough circles with butter on both sides.
  • Place the naans on a baking tray and grill in the oven for about 5 minutes on each side.
  • Turn over when golden brown.
  • Keep the naans warm in a tea towel until you are ready to serve.

Dessert :

Phirni (Indian rice pudding)

  • 100 g Basmati rice
  • 1L full fat milk
  • 5 ground green cardamom pods
  • 70g flaked almonds
  • 200g sugar
  • 1/2 teaspn ground saffron
  • Rinse the rice and leave to soak for 30 minutes. Rinse again then crush slightly.
  • Put the milk and cardamom in a saucepan then bring to the boil.
  • Remove one spoonful to infuse the saffron.
  • When the milk boils, reduce the heat and add the rice.
  • Mix then add the sugar.
  • Leave to cook for 20 minutes without covering and stir regularly.
  • When the rice is almost cooked, add the infused saffron and 35g of almonds.
  • Mix and leave to cook for 5 minutes.
  • Pour into individual serving bowls and leave to chill in the fridge.
  • Sprinkle with flaked almonds just before serving.

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