Archivi tag: recipe

Khuska – Simple boiled rice.

simply boiled rice


  • 1 kg washed and drained rice
  • 1 teaspoon of salt

Bring 3 lt of water to boil in a big pot with an heavy bottom. When the water boils add rice and salt. Stir with a spoonful or a wooden spoon, cover and let cook for 12-15 minutes. When the rice is almost ready, drain it, then put again the rice in the pot and sprinkle with 125 ml of water. Stir to separate the grains and drain again. Wind up the cover with a cloth to absorb the humidity, let cook again at low fire to let the rice cook with its own steam for 30 min.
The rice is well know all over the world to be a fundamental ingredient of the Indian cuisine. It can be served plain or as side dish. It can be also the main ingredient of several recipes: the most famous is biryani. 

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Palak paneer – Paneer with spinach

palak paneer

The paneer recipe is here.


  • 100 gr paneer
  • 250 gr fresh spinach
  • 2 chopped green chili pepper without seed
  • half teaspoon chopped ginger
  • 2 tablespoon oil
  • a bit fenugreek
  • 1 chopped onion
  • 1 chopped clove of garlic
  • a bit of cumin seeds
  • 250gr tomatoe puree

Cut the paneer into pieces of 5cm x 2,5 cm and keep it aside. Cook the spinach, chili peppers and ginger with salt and a sprinkle of water until the spinach are cooked. Let it cool down. Press it to let the water go away and then whisk them to obtain a puree. Keep it aside. Put the oil in a pan and heat it. Add the fenugreek and let it cook for 30 sec. Add the onion until they get coloured. Add garlic and cumin seeds and fry for 30 sec. Then add the tomatoes ad fry again for 5 min r until the water evaporates. Add the paneer and stir. Add the spinach puree and cook for 2 min. 

The paneer recipe is here.

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  • 2 lt milk
  • 2 tablespoon lemon juice

Warm the milk in a pot. When the milk boils add the lemon juice. As soon as the milk curdle, the whey starts to separate. Drain the curdled milk in a clean cotton lint to make it solid. Lift and tie the corner of the lint and let the liquid filter. Put the solid compost with the cotton lint under a load into a sink for 2-3 hours to obtain a block of cheese that can be cut into the desired shape.

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Tamarind Paste


  • 50 gr tamarind

Infuse the tamarind with 4 tablespoon of water for 30 minutes. Filter to eliminate the impurity. Use tamarind to flavour meat and vegetable curries, chutneys and dhals.

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Garam Masala


  • 200gr cumin seeds
  • 75 gr coriander seeds
  • 45 gr black cardamom bean
  • 45 gr black pepper in grains.
  • 40 gr green cardamom bean
  • 40 gr ground ginger

 Put all the ingredients in a clean coffee grinder or other spice grinder and grind as finely as possible. Store in a tightly lidded jar, away from heat and sunlight and use as needed.

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Khoresht-E Ghormeh Sabzi


  • 1 can (15 ounce) red kidney beans
  • 1 handful fresh fenugreek leaves or 2 tablespoons dried fenugreek leaves
  • 1 bunch parsley
  • 3 small bunch coriander
  • 2 bunches spring onions
  • 1 handful dill
  • 2 bunches chives or 2 bunches of shallot greens
  • 360 g diced lamb
  • 1 onion
  • 1 large dried lemon
  • salt and pepper
  • 2 lemons, juice of
  • 1 tablespoon olive oil

Wash fresh herbs. Chop finely and remove stalks/roots. Fry the herbs (sprinkling in the dried fenugreek if using) in the olive oil, turning constantly, adding more oil when necessary until the herbs begin to darken (about 30 minutes). Remove from heat and set aside. Fry chopped onion in pan until soft. Add meat until they get brown. Stir in the herbs. Add the beans and enough water to cover. Put lid on pan and simmer gently for forty five minutes. Slice the dried lemon into quarters and add to stew. Simmer gently for forty five minutes. Add lemon juice, salt and pepper to taste.

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  • 20 plums
  • 1 tbsp lemon juice
  • 1/2 cup water

Wash plums and remove pit. Place plums, water, and lemon juice in a non-stick pot. Cook on low for 30 to 45 minutes until plums have cooked all the way through and very little juice is left. Make sure to stir every so often so that the bottom does not stick. Puree plums with a food processor. Spray some cooking oil on a cookie sheet lined with foil. Spread the pureed plum on top in a very thin layer. You can initially bake the plum puree for one hour in a 250° oven to speed up the process. Then cover the cookie sheet with cheese cloth and place it in the sun for a couple of days. You can skip the baking part and just leave the lavashak in the sun for 4 days instead of 2. Once the lavashak has dried, carefully peel it off of the foil.

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