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Indian Cuisine-Recipes

Vangi Bhath/Brinjal Rice by Vaish

1 cup cooked rice
1 tbsp tamarind
1/4 tsp salt
1/2 tsp turmeric powder
6 small eggplant
1 Carrot
1 cup of peas

For Spice Powder:
2 tsp oil
1 tbsp coriander seeds
1/2" stick cinnamon
2 cloves
4 dry red chillies
3 tsp Channa dal
2 tsp Urad dal
1 tbsp grated coconut (desiccated)

For Tempering:
2 tbsp oil
1 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp asafoetida
1 dry red chilli, torn into pieces
1 sprig curry leaves

Put the tamarind in a bowl with 1/2 cup of water with salt and turmeric.
Cube the eggplant and carrots and add to the tamarind juice and let soak for 15 mins.
Heat oil for spice powder in a pan and add remaining ingredients for spice powder. Fry till spices are fragrant and the dals turn golden brown. Cool and grind to a powder.
Heat oil for tempering in the same pan and add all the ingredients for tempering. When mustard seeds start popping, add the eggplant and carrots with the tamarind extract.
Add the peas to this mixture, also add the spice powder to this and let it cook.
Cover pan and simmer for about 10 mins till the vegetables are tender and water is almost completely adsorbed.
Mix in the cooked rice with some oil so that the rice grains are separated.
This can be eaten with curd.

Kulfi (Indian Ice Cream) by Michelle R.


4 cups of whole milk 
1/2 cup sugar
1/4 cup chopped/sliced almond and pistachio
9 green cardamom pods
½ tsp ground cardamom
1 pinch of crushed saffron threads
1/2 cup heavy cream 

Use pan with large surface are to boil milk. it will help to boil milk faster due to evaporation.
While boiling/heating milk put a big spoon or ladle inside the milk. It will prevent milk from boiling over.

Directions: How to Cook Kulfi (Indian Ice Cream)

Place the milk in a medium-sized heavy pan over high heat. Add cardamom pods. Bring to a full boil while stirring constantly to prevent a skin from forming.

Lower the heat and continue boiling gently 45 - 60 minutes, until the milk is by 1/3 stir frequently to keep the milk from sticking and burning or boiling over. When the milk is reduced sufficiently, stir in the sugar and ground cardamom and let stand until completely cool. Fold in 1/2 tsp. crushed saffron threads and 1/2 heavy cream before filling the molds.

Divide the mixture evenly among four small (about 1/2 cup) flan molds or muffin tins. Also, 3 oz. Plastic Solo bathroom sups work really well. Cover tightly with foil or plastic wrap and place in the freezer for at least four hours.

To serve, dip the molds into boiling water for a few seconds to release the kulfi. Transfer to individual serving plates, cut in half and garnish with the sliced pistachios (if used) and serve at once.

Table of Contents

Page title Most recent update Last edited by
The Fifth Taste: Exploring Umami-Recipes August 30, 2010 1:00 PM Michelle
Full Moon Berries Potluck-Recipes June 29, 2010 12:33 PM Michelle
Turkish Cuisine-Recipes June 22, 2010 11:01 PM Michelle
Great Places to Buy Hard to Find Ingredients May 15, 2010 12:02 PM former member
Indian Cuisine-Recipes March 26, 2010 12:03 PM Michelle
Everyone LOVES Chocolate-Recipes May 3, 2010 10:41 AM Michelle
August '09-Mangia Italiano Recipes March 21, 2010 1:55 PM Michelle
About Our Fees April 18, 2009 3:59 PM Michelle
In-Seaon Produce- Spring April 7, 2009 9:30 AM Michelle
In-Season Produce-Winter December 22, 2008 4:37 PM Michelle
November Meet-up:Recipes November 16, 2008 10:08 PM Michelle
Great Food Links July 1, 2010 2:07 AM Michelle

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