LivingSocials 918 F Street Presents North Indian Cooking with Rupen Rao

Ground Lamb and Peas

Yield 2 ervings Keema is ground meat (usually goat meat), and Matar is green peas. This is a emi-dry curry fr the North of India. Lamb and fresh mint is a classic c bination, and green peas add freshness and a little weetness.
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1 pound ! ! 2 tablespoons ! ! 2 tablespoons ! ! ! 1/4 ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ground lamb veg oil ginger-garlic paste (bought in Asian grocery stores or equal parts ginger and garlic ground in food processor) red onion, minced roma tomatoes, nely chopped mint leaves, nely chopped green peas, preferably frozen and thawed

1 cup ! ! 12 cup !! 1 cup ! ! Salt to taste

Spice Mix: 2 tablespoons ! ! 12 teaspoon ! ! 1 teaspoon ! 1 teaspoon ! ! !

! ! ! !

! ! ! !

curry powder cayenne powder paprika powder garam masala powder

Instructions
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1. In a mixing bowl, combine ground lamb and one cup of water, and knead the water into the meat. This will ensure there are no knots when the lamb is being cooked. Set aside. 2. Heat the oil in a 3-quart sauce pan set over medium heat. When the oil is hot, add onions and saut until onions are caramelized. Stir every minute. 3. Add ginger garlic paste, and cook for 2 minutes. Stir once after a minute. 4. Add tomatoes and stir. Cook for 4-5 minutes, stirring every other minute. When you stir, mash tomatoes with the back of your spoon so that they pulp down. 5. Add spices and mix. Then add the ground lamb and mix well. Cook for 5 minutes, stirring constantly. Make sure there are no lumps while the lamb is cooking. 6. Add mint, peas, and salt. Mix, taste for salt, and adjust if needed. Cook for another 5 minutes, then serve hot with rice or naan. Note: If using fresh green peas, add them with the lamb because they take longer to cook.

LivingSocials 918 F Street Presents North Indian Cooking with Rupen Rao

Butter Chicken in 20 minutes

Yield 2 ervings Outside of India, this is the most popular Indian dish, chicken in a creamy, t atobased piced auce. Restaurants add tandoori chicken, but I use aw chicken and let its juice flavor the dish. Makhani translates to buttery auce.
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3 tablespoons ! ! 3! 3! 1! 12 ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! butter cloves cardamom pods, partially crushed cinnamon stick, broken into 2 pieces jalapeo, nely chopped ginger-garlic paste medium boneless, skinless chicken thighs, cut into 1-inch cubes tomato puree heavy whipping cream sugar dried fenugreek leaves (the most important ingredient)

2 teaspoons ! 3! ! 12 cup !! 1 teaspoon ! 1 teaspoon ! Salt to taste

1 12 tablespoons !

Instructions
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1. Heat butter in a 3-quart pot over medium heat. When the butter melts, add cloves, cardamom, and cinnamon stick. Saut for a minute. 2. Add jalapeo and ginger-garlic paste and saut for a couple of minutes. 3. Add chicken pieces along and cook for 5 minutes. Stir every minute. 4. Add tomato puree and mix. Cook on low heat for 5 minutes. If tomato puree spits, have a lid handy to cover and cook. 5. Stir, add heavy whipping cream, salt, sugar, and fenugreek leaves and stir. 6. Cook covered for another couple of minutes. Serve hot!

LivingSocials 918 F Street Presents North Indian Cooking with Rupen Rao

Dal Fry
Yields 2 ervings Lentils are the healthiest form of proteins on this planet and the backbone ingredient in Indian cuisine. Lightly easoned in ghee, this dish is a classic epresentation of Indian cuisine.
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1 cup ! ! 1! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! French lentils/Split yellow peas jalapeo nely chopped turmeric powder ghee (claried butter) black mustard seeds cumin seeds dry red chilies, broken in 2 pieces each chopped fresh ginger curry leaves chopped cilantro, for garnish

1 teaspoon ! ! 1 tablespoon ! ! 1 teaspoon ! 1 teaspoon ! 2! ! 1 teaspoon ! 10 12 ! Salt to taste 2 teaspoons ! ! ! ! ! ! !

Instructions
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1. In a large pot, boil 4 cups water along with lentils, chopped jalapeo, and turmeric powder. Once the lentils have come to a boil, reduce heat to low and cook partially covered until lentils are cooked. If using French lentils, this should take 25 minutes; if you are using split yellow peas, then this will take about 45 minutes. 2. In a small fry pan, heat ghee over medium heat and when the ghee is hot, add black mustard seeds and allow it to crackle. 3. Once the crackling has somewhat stopped, add cumin seeds, dry red chilies, ginger, and curry leaves and saut for a couple of minutes on low heat. 4. Add this mixture to the lentil mixture and mix well, adjust seasoning, and mix. Bring it to a boil, garnish with chopped cilantro, and serve hot!

LivingSocials 918 F Street Presents North Indian Cooking with Rupen Rao

Masala Chai
Yield 2 ervings This is a classic Indian tea made with water, milk, ugar, and tea boiled together quite different fr English tea. Chai, which means tea in Hindi, is popular in Northern India and other parts of the country. Black loose tea leaf is the key, and I prefer 2% milk. You can flavor your chai with any kind of pice that you like.
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1 cup ! ! 1 cup ! ! 1 teaspoon ! 1 teaspoon ! 2 pinches ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! water 2% milk black tea leaves sugar cardamom powder, or 1 pod cardamom, crushed

Instructions
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1. Mix water and milk in a 3-quart saute pan and bring it to a boil over medium heat. 2. Add black tea leaves, sugar, and cardamom powder. Make sure that the milk does not come to a boil. 3. Reduce heat to low and cook for about 4-5 minutes and then strain. Serve hot.

LivingSocials 918 F Street Presents North Indian Cooking with Rupen Rao

Basmati Rice
Yield 2 ervings
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1 cup ! ! ! ! !

white basmati rice

Chopped cilantro for garnish

Instructions
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1. To make rice in a rice cooker: Wash basmati rice 3 times in cold water. Soak for about 15 minutes. Add this rice into the rice cooker and add double the quantity of water. Cook as per directions in the rice cooker manual. 2. To make rice starch free or with less starch: Wash basmati rice 3 times in cold water. Take 6 cups of water and pour it in a pot, add 1 teaspoon salt and rice and allow the rice to boil until cooked. Rice will turn soft once cooked. Strain the water using colander. 3. To make rice in a pot: Wash basmati rice 3 times in cold water. Soak for about 15 minutes. Add this rice to a medium sized pot along with double the quantity of water and cook on medium heat until all water is absorbed. You may want to cover and cook. One cup of rice should be ready in about 15 minutes. 4. Garnish with cilantro to taste.