Indian Rice Pudding

RECIPE

Make this cardamom-infused pudding up to 2 days ahead and store, covered, in the refrigerator. Serve in martini glasses for a sophisticated presentation.

Yield
8 servings (serving size: about 1/3 cup)

Ingredients
2/3 cup uncooked basmati rice
5 cups 2% reduced-fat milk
1/4 cup sugar
2 tablespoons flaked sweetened coconut
1/2 teaspoon ground cardamom
2 tablespoons sliced almonds, toasted
2 tablespoons raisins

Preparation
Rinse rice; drain well. Combine rice and milk in a medium saucepan; bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer 30 minutes or until rice is tender and creamy, stirring frequently. Stir in the sugar, coconut, and cardamom; chill. Sprinkle with almonds and raisins.

Nutritional Information
Calories:183 (20% from fat)
Fat:4.1g (sat 2.2g,mono 1.3g,poly 0.3g)
Protein:6.4g
Carbohydrate:31.6g
Fiber:0.8g
Cholesterol:11mg
Iron:0.7mg
Sodium:80mg
Calcium:191mg

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Indian-Style Potatoes

RECIPE

Yield
3 servings (serving size: about 2 cups)

Ingredients
1 tablespoon canola oil
1 teaspoon brown mustard seeds
3/4 teaspoon salt
3/4 teaspoon crushed red pepper
1/2 teaspoon turmeric
1/2 teaspoon dry mustard
2 garlic cloves, minced
1 pound green beans, trimmed
1 large baking potato, peeled and cut into (1/4-inch) strips (about 4 cups)
1/4 cup water
2 teaspoons fresh lemon juice
1/2 teaspoon grated lemon rind (optional)

Preparation
Heat oil in a Dutch oven over medium-high heat. Add mustard seeds and next 5 ingredients (mustard seeds through garlic); sauté 1 minute (mustard seeds will pop). Stir in green beans and potato; cook 5 minutes, stirring occasionally. Add water and lemon juice; cover, reduce heat to low, and cook 10 minutes or until potato is tender. Garnish with lemon rind, if desired.

Nutritional Information
Calories:246 (20% from fat)
Fat:5.4g (sat 0.4g,mono 2.7g,poly 1.5g)
Protein:6.4g
Carbohydrate:46.7g
Fiber:8.1g
Cholesterol:0.0mg
Iron:2.4mg
Sodium:604mg
Calcium:72mg

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Indian Summer

RECIPE

This drink comes from the sultry plains of New Delhi. Gin was originally used, but preferences have lately changed to milder-tasting vodka. This recipe serves 2 but is easy to multiply. For testing, we used Laxmi Natural Tamarind Concentrate, available in ethnic markets.

Yield
2 servings

Ingredients
1/4 cup vodka
1 tablespoon sugar
3 tablespoons water
2 tablespoons fresh lime juice
1 teaspoon tamarind concentrate
2/3 cup crushed ice
2 orange slices, cut into quarters
2 pineapple slices, cut into quarters

Preparation
Combine first 5 ingredients, stirring until sugar dissolves. Divide vodka mixture, ice, orange quarters, and pineapple quarters between 2 glasses. Serve immediately.

Nutritional Information
Calories:202 (1% from fat)
Fat:0.3g (sat 0.0g,mono 0.0g,poly 0.1g)
Protein:1.3g
Carbohydrate:36.4g
Fiber:7.8g
Cholesterol:0.0mg
Iron:0.6mg
Sodium:4mg
Calcium:68mg

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Indian Baked Chicken Pockets

RECIPE

Prep: 25 min., Cook: 5 min., Bake: 20 min.

Yield
Makes 18 appetizer servings

Ingredients
1 cup basmati rice
1 tablespoon curry powder
1 tablespoon vegetable oil
1/3 cup finely chopped onion
1 tablespoon lemon juice
1 cup chopped cooked chicken
1 teaspoon salt
1/4 teaspoon pepper
1 (17.3-ounce) package frozen puff pastry sheets, thawed
1 large egg
2 tablespoons water
1 (9-ounce) jar mango chutney

Preparation
1. Prepare basmati rice according to package directions.

2. Cook curry powder in a medium skillet over medium heat about 30 seconds or until fragrant. Add oil, and cook, stirring constantly, 1 minute. Add onion, and sauté 1 minute. Stir in lemon juice. Add rice, chicken, salt, and pepper; cook 1 minute.

3. Roll one pastry sheet into a 12-inch square on a lightly floured surface. Cut pastry into 9 (4-inch) squares.

4. Stir together egg and 2 tablespoons water; lightly brush edges of pastry squares with mixture.

5. Place 2 tablespoons rice mixture on each square, and fold over to form a triangle. Press edges to seal. Repeat procedure with remaining pastry and filling. Brush tops with remaining egg mixture, and place on a baking sheet.

6. Bake at 400º for 20 minutes or until golden brown. Serve warm with chutney.

INDIAN PARTY POCKETS: Stir 1/3 cup golden raisins, 1/4 cup chopped almonds, and 3 tablespoons chopped cilantro into prepared chicken mixture, and proceed as directed. For a creamy dipping sauce, stir 1 cup plain yogurt, 1 tablespoon chopped cilantro, and 1/4 teaspoon each of curry powder, ground red pepper, salt, and pepper into the mango chutney.

NOTE: To make smaller appetizers, cut each pastry sheet into 16 (3-inch) squares, top with about 1 tablespoon rice mixture, and proceed as directed.

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Orecchiette with Indian-Spiced Cauliflower and Peas

RECIPE

Vegetables play an important role in the cuisine of India, and cauliflower and peas are a favorite combination. Here Italian orecchiette catches the peas and the sauce so that each bite is full of flavor.

Yield
4

Ingredients
2 tablespoons cooking oil
1 onion, cut into thin slices
2 cloves garlic, chopped
1 1/4 teaspoons ground cumin
1 1/4 teaspoons ground coriander
1/2 head cauliflower, cut into small florets (about 4 cups)
1/2 cup water
1 1/2 cups canned crushed tomatoes (one 16-ounce can)
1 teaspoon salt
1 cup frozen petit peas
1/3 cup chopped cilantro
3/4 pound orecchiette

Preparation
1. In a large frying pan, heat the oil over moderately low heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the garlic, cumin, and coriander and cook until fragrant, 2 minutes longer.

2. Add the cauliflower to the onion mixture; stir to coat. Add the water, bring to a simmer, cover, and steam for 3 minutes. Stir in the tomatoes and salt. Reduce the heat and simmer, covered, for 10 minutes. Add the peas and cilantro and cook until the cauliflower is tender and the peas are hot, about 2 minutes longer.

3. In a large pot of boiling, salted water, cook the orecchiette until just done, about 15 minutes. Drain and toss with the sauce.

Wine Recommendation: Fragrant sauces work very nicely with fragrant wines such as gewürztraminers, which can come from either the Alsace region in France or from California. The Alsatian version often has more acidity.

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Indian-Spiced Grilled Baby Squash

RECIPE

Grilling underscores the earthiness of the cumin and coriander, and enhances the nuttiness of this summer squash. Use white, orange, or yellow pattypan squash for the most colorful skewers.

Yield
4 servings (serving size: 2 skewers)

Ingredients
1 tablespoon olive oil
1 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 pound baby pattypan squash, cut in half crosswise
1 medium red onion, cut into 1-inch pieces
Cooking spray
1 tablespoon thinly sliced fresh mint leaves

Preparation
1. Preheat grill.

2. Combine first 7 ingredients in a large bowl; toss well. Thread squash and onion alternately onto each of 8 (10-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 10 minutes or until tender, turning frequently. Drizzle with juice. Sprinkle with mint.

Nutritional Information
Calories:61 (53% from fat)
Fat:3.6g (sat 0.5g,mono 2.5g,poly 0.5g)
Protein:1.7g
Carbohydrate:6.9g
Fiber:1.8g
Cholesterol:0.0mg
Iron:0.6mg
Sodium:299mg
Calcium:26mg

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Peanuts with Indian Spices

RECIPE

This easy appetizer can keep up to a week in an airtight container. If you have leftovers after the party, enjoy as a snack or salad topping.

Yield
6 cups (serving size: 1/4 cup)

Ingredients
2 tablespoons ground coriander
2 tablespoons brown sugar
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground red pepper
3 large egg whites
6 cups unsalted, dry-roasted peanuts
3 tablespoons black sesame seeds
Cooking spray

Preparation
Preheat oven to 300°.

Combine first 6 ingredients in a small bowl.

Beat egg whites in a medium bowl for 1 minute or until frothy. Add spice mixture, peanuts, and black sesame seeds; stir well. Spread the mixture in a single layer on 2 jelly-roll pans coated with cooking spray. Bake at 300° for 30 minutes or until the nuts are dry and roasted, stirring occasionally. Cool completely.

Nutritional Information
Calories:228 (74% from fat)
Fat:18.8g (sat 2.6g,mono 9.2g,poly 5.9g)
Protein:9.4g
Carbohydrate:9.3g
Fiber:3.5g
Cholesterol:0.0mg
Iron:1mg
Sodium:158mg
Calcium:28mg

SS Recipes

Indian-Spiced Chicken with Tomato Chutney

RECIPE

A serving of this dish provides about one-tenth of your daily potassium needs. Serve with broccoli and whole wheat pitas.

Yield
4 servings (serving size: 1 chicken breast half and about 2 1/2 tablespoons chutney)

Ingredients
Chutney:
1 1/2 teaspoons olive oil
1/4 cup chopped shallots
1 teaspoon minced seeded serrano chile
1/4 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1 cup coarsely chopped seeded tomato
2 tablespoons red wine vinegar
1 tablespoon sugar
1 teaspoon mustard seeds
1/2 teaspoon salt
Chicken:
2 teaspoons olive oil
1/2 teaspoon ground coriander
1/2 teaspoon curry powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
Cooking spray

Preparation
To prepare chutney, heat 1 1/2 teaspoons oil in a small saucepan over medium heat. Add shallots and serrano; cook 2 minutes, stirring frequently. Add ginger and garlic; cook 30 seconds, stirring frequently. Add tomato, vinegar, sugar, mustard seeds, and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes or until mixture is thick. Set aside, and keep warm.

Prepare grill.

To prepare chicken, heat 2 teaspoons oil in a small saucepan over medium heat. Add coriander, curry, cumin, and black pepper; cook 1 minute, stirring frequently. Brush mixture evenly on both sides of chicken; sprinkle evenly with 1/2 teaspoon salt.

Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until chicken is done. Serve chutney over chicken.

Nutritional Information
Calories:268 (30% from fat)
Fat:8.9g (sat 1.9g,mono 4.7g,poly 1.5g)
Protein:40.6g
Carbohydrate:4.3g
Fiber:0.9g
Cholesterol:108mg
Iron:1.8mg
Sodium:687mg
Calcium:36mg

SS Recipes

Indian Cabbage Salad (Hara Salaad)

RECIPE

Think of this as a sweet-sour Indian version of coleslaw. Tamarind paste and palm sugar can be found in Asian markets. Substitute brown sugar for palm sugar, if desired.

Yield
8 servings (serving size: 1 cup)

Ingredients
1/2 cup whole pitted dates, chopped
1 (16-ounce) package cabbage-and-carrot coleslaw
2 tablespoons hot water
1 1/2 teaspoons tamarind paste
1 cup plain low-fat yogurt
1 tablespoon packed palm sugar
1/4 teaspoon salt

Preparation
Combine pitted dates and coleslaw in a large bowl.

Combine hot water and tamarind paste in a small bowl; stir well with a whisk. Stir in yogurt, sugar, and salt. Pour over cabbage mixture; toss well. Chill 30 minutes.

Nutritional Information
Calories:71 (7% from fat)
Fat:0.6g (sat 0.3g,mono 0.1g,poly 0.1g)
Protein:2.7g
Carbohydrate:15.3g
Fiber:0.8g
Cholesterol:2mg
Iron:0.5mg
Sodium:105mg

SS Recipes

Southern Indian Chicken Curry

RECIPE

Yield
Makes 4 servings

Ingredients
4 tablespoons corn oil
2 medium red onions, thinly sliced
2 small jalapeños, halved lengthwise and seeded
2 to 3 cloves garlic, finely chopped
1 2-inch piece fresh ginger, thinly sliced
4 to 5 tablespoons fresh lemon juice (from 2 lemons)
1 3/4 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon mustard seeds
1 teaspoon kosher salt
2 ripe yellow peaches, roughly chopped
1/2 cup canned unsweetened coconut milk
1/4 cup plain yogurt (optional)
Indian flat bread or pitas (optional)

Preparation
Heat 2 tablespoons of the oil in a large skillet over medium heat. Place the onions in skillet and cook for 5 minutes. Add the jalapeños, garlic, ginger, and 4 tablespoons of the lemon juice and cook for 5 minutes more. Transfer the mixture to a plate. Add the remaining 2 tablespoons of oil to skillet and raise heat to medium-high. Add the chicken and stir-fry until golden, about 8 minutes. Add the cayenne, coriander, cumin, mustard seeds, and salt and stir-fry for 2 minutes more. Add the peaches, onion mixture, and 1/2 cup water and simmer for 8 minutes. Stir in the coconut milk, reduce heat to medium-low, and simmer gently for 2 minutes. Taste and add the remaining lemon juice, if necessary. Serve with the yogurt, flat bread, or both, if desired.

Nutritional Information
Calories:444.45 (49% from fat)
Fat:24.66g (sat 8.44g)
Protein:41.99mg
Carbohydrate:14.08g
Fiber:2.44g
Cholesterol:109.64mg
Iron:2.73mg
Sodium:382.04mg
Calcium:50.16mg

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