INDIAN CHAI (3 cups)

Chai Masala (Tea Spice)

1.
2.
3.
4.
5.
6.

Green Cardamom
Black Pepper
Clove
Nutmeg
Mace
Dry Ginger

*** DO NOT DOUBLE FOR 6 OR 9 CUPS. ADD ONLY. ***

INGREDIENTS:
1. 2 cups of water (125ml x 2)
2. teaspoon chai masala (Tea Spice)
3. 1 teaspoon Tea Powder (Black Tea/Assam Tea)
4. 2 teaspoon sugar
5. 1 cup of milk (skimmed milk) DO NOT USE WHOLE
METHOD:
1. Put bowl on heat and add water
2. When water starts to boil, add chai masala (Tea Spice)
3. Wait one minute, then add Tea Powder and sugar
4. Wait one minute again. Then add milk.
5. Wait for boiling. When it starts to boil, boil it up and down 5-7
times on low and high heat.
6. Then take it off the fire and cover it for two minutes.
7. After two minutes, strain (filter) it in cup or pot. Ready to drink!
*** Throw away spices. Do not use again. ***

Whats in the Spice Box?

1. Brown Cumin
2. Fennel Seeds (Anis
Seeds)
3. Brown Mustard
4. Turmeric Powder
5. Coriander Seeds
Powder
6. Red Chilly Powder

KHADAI PANEER

Khadai: an indian Wok used for cooking fresh vegetables.

INGREDIENTS:
1. 2 tbsp oil (any type but do not use butter).
2. 1 small onion finely sliced
3. Spices:
a) 5 black peppercorns
b) 2 cloves
c) 1 black cardamom (different from green cardamom for chai
tea)
d) 2 pieces of cinnamon stick 1 inch
e) teaspoon brown cumin
4. 1 tbsp coriander seeds powder, teaspoon Turmeric powder,
teaspoon chili powder (to taste) and salt (to taste).
5. 2 tbsp of paste 1 onion, 2 cloves of garlic, 2 inches of ginger
mixed together in a mixer with a little water to form a paste
(blender).
6. 2 small tomatoes crushed or grinded with a little water, keep
seeds and skin.
7. 2 small green peppers cut into slices
8. 1 small onion peeled and cut into 4 pieces and broken up
9. 100g paneer (cottage cheese or cream cheese or mozzarella)
cut into cubes
METHOD:
1. Heat oil in pan and add onions
2. When onions start to brown add all of the whole spices
3. Then add powder spices and paste and cup of water
4. Simmer on a low heat for 3 to 4 minutes until water has blended
in the mixture and is thick
5. The oil will separate and run on the top of the mixture (basic
curry mix)
6. Add tomato paste and cook again until mixture thickens and the
oil is on top of the mixture (basic tomato based curry)
7. Add green peppers and onions and mix on heat for 2 minutes
8. Add paneer and mix well for 1 minute
9. Remove from heat
10.
Place in serving bowl and sprinkle with garam masala and
grated paneer on the top
Garam Masala is a mixture of spices, which can be made from
freshly ground spices or bought ready made. It is a typical mixture
and ingredients may include: black cumin seeds, peppercorns, cloves,
cinnamon, black cardamom seeds, etc. It can be used with paneer,
Roast Chicken, Mushroom, Mutton tikka and any fried or cooked
dishes for a delicious taste.

MALAI KOFTA
Malai means cream (used in Chicken Korma) and Kofta means made
from potato.
INGREDIENTS:
(For Kofta)
1. 2 medium potatoes peeled, boiled and crushed (grated paneer
could be added to make a paneer kofta)
2. Pinch of black pepper powder
3. Pinch of salt
4. 2 teaspoon of corn flour (maizena)
5. For the potato ball can use any of the following:
a) Fresh pieces of chopped vegetables (cauliflower, peas,
carrot, cabbage) vegetable kofta
b) Raisins and cashew nuts (3 pieces per ball) or place in center
of ball Kashmiri kofta
c) 20g of grated paneer Cheese kofta
METHOD:
(For Kofta)
Crush potatoes in a dish and add black pepper powder (2), salt
(3) and corn flour (4)
Take a piece of potato mixture and roll into a Ping-Pong ball size
Add a) b) or c) into the mixture if wanted
Roll back into a corn flour
Set aside until ready to eat
When ready to serve, heat oil in pan to deep-fry the balls
Fry until golden brown and remove from oil
INGREDIENTS:
(For Malai)
1. 2 tbsp. oil
2. 1 small onion finely sliced
3. a) Black pepper corns b) 2 cloves c) 2 green cardamom d)
teaspoon aniseeds e) 2 pieces cinnamon or inch powder
4. 1 tbsp. coriander seeds powder, turmeric powder,
teaspoon chili powder and salt (to taste)
5. 2 tbsp. Paste: 1 onion, 2 garlic cloves, 2 inches of ginger mixed
together in a mixer with a little water to form paste
6. 1 tbsp. poppy seeds and 2 tbsp. water melon seeds add to
mixer to make powder
7. 1 tbsp. dry coconut powder
8. 1 cup milk (full cream) or coconut milk
METHOD:
Heat oil in pan (1) and add onions (2)

When onions brown add whole spices (3)

When onions brown add powder spices (4) and paste (5)
Simmer on a low heat for 3 to 4 minute, stirring until water has
gone, the mixture has thickened and the oil has separated on
the top of the mixture
Add the powders (6), dry coconut powder (7) and the cup of
milk (8)
Cook until the mixture thickens and the oil has separated on the
top of the mixture
To serve place fried kofta balls on the plate and cover with the
Malai cream, sprinkle with sliced almonds and grated cheese
and serve immediately.

BIRYANI RICE (2-3 people)

INGREDIENTS:
1. 1 tbsp. oil
2. 1 small raw potato peeled and cut into 4 pieces
3. 4-5 pieces cauliflower
4. 5 pieces black pepper, 2 one-inch long cinnamon stick, 1 piece
black cardamom, teaspoon aniseeds, teaspoon black
cumin
5. 1 teaspoon coriander seed powder, teaspoon turmeric
powder, salt to taste, teaspoon red chilly powder
6. 100 g raw basmati rice washed and soaked in water
METHOD:
1. Put bowl on heat and add oil
2. When oil hot, add vegetables, potato and whole spices
3. Fry for 5 minutes and then powder spices with water (if one
bowl of raw rice, two bowls of water)
4. When water starts to boil add rice (without the water that its
been soaking in)
5. If you cook in open bowl, then stir every 2 minutes
6. Cook for 10-12 minutes on low heat if pressure cook. If not low
heat for 15/20 minutes.
7. Then remove from heat and cover for 10 minutes. Then ready
to serve.
CHAPATTI (Roti)
INGREDIENTS:
100g whole wheat flour
Pinch of salt
1 cup of water
*** TIENE QUE QUEDAR COMO CHEWING GUM ***

METHOD:
Put flour in large plate (1)
Add salt and mix
Add water and mix with hands
Continue adding water until mixture is dough
Form into ping pong ball sizes
Roll in flour and then roll with a rolling pin always using flour
Heat pan (no oil, no butter)
Cook on one side until small bubbles show and then turn
Turn and pat down as chapatti rises
Turn and repeat
To make NAAN BREADS
The recipe is the same but use refined white flour instead and add
an egg to the mixture, 1-teaspoon sugar and pinch of salt. Roll out
thicker than for chapatti and cook on lower heat for a little longer.