1. 1
Indian Cooking
Presented by Shaheen Ansari on 4/21/2014
Academy for Lifelong Learning (ALL) LSCS-CyFair
We will cook the chicken curry and the daal (lentil dish) in class
Common/basic Indian spices for beginners Hindi/Urdu Language
1. Red chili powder Laal mirchi
2. Turmeric Haldi
3. Ginger-fresh or paste Adrak
4. Garlic-fresh or paste Lehsan
5 .Cumin powder /seeds Zeera
6. Coriander powder (cilantro) Dhania
7. Mustard Seeds Rai
8. Cumin seeds Zeera
9. Hot spices (black pepper, cloves,
cardamom, cinnamon, bay leaf) Garam masala
10. Cilantro Hara (green) dhania
Raita's are yogurt dishes that are made with plain yogurt, fresh herbs,
vegetables and/or fruit. They add both nutritional value and flavor to Indian
meals. Chopped tomatoes, carrots, eggplant, dill are some other suggestions.
Cucumber Raita (Plain yogurt, cilantro etc)
One cucumber – peeled and grated
1 1/2 half cup yogurt/sour cream may also be used
2 tablespoons fresh mint
2 tablespoons fresh cilantro
Half teaspoon fresh chopped ginger
Salt to taste
Pinch of red pepper
Pinch of black pepper
Put the yogurt in a bowl and beat it lightly. Add powdered spices and saute
with cumin, seeds and four fresh garlic pods mix well. Fold in grated cucumber
and chopped herbs. Serve chilled. May be eaten with a main dish with rice,
chapati or naan (Indian bread)

2. 2
Lentils-(Daal) are one of the staple foods of India. Lentils come in many
varieties-yellow, brown, red etc. and serve as a meatless protein for vegans.
They are fast and easy to cook and vegetables, lime juice may be added to
them. Lentils are usually garnished with onions, whole garlic, fresh ginger
mustard or and cumin seeds. Some lentils are also cooked with rice-called
khichidi.
Progresso brand lentil soup is a quick substitute. I usually add some water and
2 tablespoons lime/lemon juice, spices 1-4, (Pg.1) and follow the saute
procedure below. (Cumin seeds, and four fresh garlic pods).
Daal (Lentils)
1 cup red lentils
2 ½ cups water
1½ tablespoon olive oil
¼ teaspoon turmeric
¼ teaspoon red chili powder
½ teaspoon ground ginger paste
½ teaspoon ground garlic paste
2 tablespoons oil for seasoning or clarified butter (ghee-recipe follows)
½ teaspoon cumin seeds
½ teaspoon mustard seeds 4 cloves garlic
2 tablespoons cilantro (may add two cut green Serrano peppers seeded)
salt to taste
Optional / for a tart taste add 4 tablespoons lime/lemon juice
Wash and soak lentils in hot water for 20-30 minutes.
Place lentils, water, ginger/garlic paste, turmeric, chili powder, cilantro and
cook till lentils are softened and one cup of water remains. May be pressure
cooked for seven minutes also. If you want the consistency smooth, the lentils
may be blended.
Heat oil or clarified butter in pan over medium heat. Add garlic cloves when
garlic is almond colored, add cumin seeds till brown and lastly mustard seeds
till slightly black. Stir sauteed mixture into lentils (cover dish and use splatter
screen-use exhaust fan and open windows!)
There are lots of different ways to cook lentils depending on the region of
India. It can also be prepared without much water remaining, without lemon
juice and adding onion and fresh ginger while garnishing.

3. 3
Chicken Curry: (Hyderabadi style)
4-5 tablespoons olive oil
1 ½ lb. Chicken boneless cut into bite size pieces or chicken legs and thighs and
cut into bite size pieces
1 large onion sliced thinly sliced
1½ teaspoon ginger paste (can get this ground at the ethnic stores)
1 ½ teaspoon garlic paste
(may also add some fresh ginger/garlic to add to flavor)
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 tablespoon coriander powder
1 tablespoon cumin powder
3 or 4 whole cloves, whole cardamoms and a medium size bay leaf (garam
masala)
1 cup plain yogurt
½ cup coconut milk
2 green chili peppers seeded and cut lengthwise
two/three tablespoons fresh cilantro and mint chopped finely
Salt to taste
Almonds can also be blanched, blended and added to give a rich thick gravy
and flavor
Put chicken into a large bowl and add the chili powder, turmeric, coriander,
cumin powder, and cardamom/cloves (garam masala) and mix well till all the
pieces are coated. Sprinkle with a little water if the mixture is too dry.
Marinate for half an hour.
In a large non-stick or stainless pan/skillet, heat the oil over medium heat.
Cook the onion, until well-brown, about 7 minutes. Add the ginger-garlic paste,
and stir well-one minute until brown. Add marinated chicken, green chilies,
and brown well. Add one to two cups of water, to cover the chicken, cover and
cook till chicken is almost tender (15-20minutes).
Whisk the yogurt and add with coconut milk, cilantro and mint. Let come to a
boil. Taste and season with salt to your preference (to this amount of chicken
curry, I would add roughly a level teaspoon of salt start with less and more
may be added). Reduce heat to low and cook for five minutes-stirring
occasionally until gravy is thick. Serve hot with plain white rice, chapatti or
naan bread.

4. 4
Plain White Rice (Chaaval)
I usually cook my rice in the microwave. Most people use rice cookers.
2 cups rice (2 cups is usually enough for 6-8 people)
Soak rice in cold water for 10 minutes. Wash and drain. If cooking 2 cups add
3 and ¾ cup water and place in microwavable dish and cook uncovered for 8
minutes in microwave. Stir, cover and cook for another 7 minutes. Rice should
be fluffy. Since microwave temps. differ you may want to check and reduce
heat accordingly.
Enjoy!!
Shaheen Ansari
Email: sfa003@att.net
Indo-Pak-Ethnic Grocery stores in the immediate area:
Awami Markaz. 5812 Hwy 6 Houston 77084 (W. Little York and Hwy 6 area)
281- 550-4700
Bismillah Grocers and Halal Meat 17118 W. Little York, Houston 77084
(Queenston and W. Little York) 281-345-6328
Hira Halal Market 17209 FM 529, Houston, TX 77095 281-550.9947
Touch of India 11700 Barker Cypress Rd. Cypress 77433. 281-304 8559