Immersion en terres indiennes - recettes
A PENJABI MEAL
Video Street views & Indian street food cafés
Kheere Ka Raita
- ½ cucumber
- 1 tomato
- 300g fresh yoghurt
- 1 teaspn chopped mint
- 1 teaspn cumin
- Ground black pepper
- 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.
- 250g black lentils
- 50g beans
- 1 onion
- 2 teaspn garlic paste
- 2 teaspn ginger paste
- 200ml tomato purée
- 30g butter
- 150ml cream
- 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
- 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.
- 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
- 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!
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.
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.