Deep Foods
Dal Masala - Yellow lentils cooked with
tomatoes, onions and spices garnished with cilantro. This is Indian comfort food.
Dals form the basis of many
Indian meals. Serve any of our entrees with the dal. Also serve dal over
rice or with flat bread. Dal may be made into a dip or a soup. A side dish of
yogurt raita (raita recipe given below) and a side salad of Kuchumber (recipe given below)
accompany this dish.
Mrs. Amin has created all these dishes and the recipes are a testimony to
her in depth knowledge of Indian food. She has an art of combining tastes and
creating superb dishes. America is truly fortunate to partake in her creations.
Below are some easy recipes for your dinning pleasure with the frozen food
entrees.
Kavita
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wholesale inquires of frozen Indian food
Raita (Yogurt Salad)
Ingredients
1 cup fresh curds
1 cup chopped cucumber
1 chopped green chili
1 tablespoon maple syrup
salt to taste
Method
Mix the above ingredients well and serve with rice.
Kachumber
(Salad)
Ingredients
1 onion diced fine
1 pomegranate juicy seeds
4 carrots peeled and grated
Juice of 1 lime
salt and chili pepper to taste
Method
Mix the above ingredients well and serve with rice.
Carrot Halwa - Gajjar
Halwa
Carrot dessert made with milk
and sugar
Ingredients
1 pound or 6 medium Carrots, scrapped and grated
3/4 cup Heavy cream
Sugar to taste
6 tablespoons Almonds,
1/2 teaspoon Cardamom powder
3 tablespoons Pistachio nuts, coarsely crushed
3 tablespoons Ghee, (optional )
Preparation:
1. Put the grated carrots and ghee into a deep, large, heavy saucepan. Saute it until
the carrots are cooked - you may want to put more ghee. Add water and steam the
carrots until soft. Reduce the heat to moderate and cook, stirring constantly until
the mixture has reduced to about half its original volume and is thick enough to coat a
spoon heavily.
2. Stir in the sugar and cook for about 10 to 15 minutes. Reduce heat to low and add the
almonds and the cream and stir for a few minutes more.
3. The "halwa "is done when the mixture is thick enough to draw from the sides
and bottom of the pan in a solid mass.
4. Remove the pan and stir in the cardamom. Remove the "halwa "into a decorative
serving dish.
5. Decorate the top with the crushed pistachio nuts. Serve warm or at room temperature.
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