Chole Palak, Naan, and Kheer

I'm so glad you all enjoyed my Indian meal. I wish I could say it was my creation but I stole the recipe from the one place I trust Indian recipes from, Manjula's Kitchen. Perhaps its because its a grandma teaching but I trust that she won't cut corners at the expense of flavor.

Chole Palak (with my modifications)

Serves 2 to 4

Ingredients

• 1 15oz can of chickpea (garbanzo)
• 3 cups finely chopped spinach (I was generous)
• 2 medium tomatoes chopped
• 1/2″ piece ginger
• 1 green chili (de-seeded if you prefer mild)
• 3 tablespoon oil
• 1/3 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 teaspoon cumin seed
• 1 tablespoon coriander powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon red pepper adjust to taste
• 1/2 teaspoon salt adjust to taste
• 1/2 teaspoon garam masala

Method

1. Drain the chickpeas and rinse well.
2. Blend the tomatoes, green chilies, and ginger to make a puree.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away, oil is ready. Add the garlic and onion powder and cumin seeds. When the cumin seeds crack, add the tomato puree, coriander powder, turmeric, and red chili powder. Cook three to four minutes on medium heat. The tomato mixture will separate from the oil and reduce to about half in quantity.
4. Add spinach, and salt. Cook, covered, four to five minutes on medium heat.
5. Add the chickpeas and mash them lightly with a spatula. Add more water as needed to keep the gravy consistency to your liking. Cook on low heat for seven to eight minutes. Add the garam masala shortly before serving.

Naan (they cook better in a gas oven)

Makes 6 Naan.

Ingredients

• 2 cups of All Purpose flour (Plain flour or maida)
• 1 teaspoon active dry yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• Pinch of baking soda
• 2 tablespoons of oil
• 2 1/2 tablespoons yogurt (curd or dahi)
• 3/4 cup lukewarm water

Also needed

• 1 teaspoon of clear butter  (ghee) to butter the Naan
• 1/4 cup All Purpose flour for rolling

Method

1. Dissolve yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
2. Add sugar, salt and baking soda to the flour and mix well.
3. Add the oil and yogurt to make crumbly dough. Add the water/yeast mixture and additional water as needed to make into firm dough. Note: The dough will soften as it rises.
4. Knead the dough until smooth.  Cover the dough and keep in a warm place three to four hours, until nearly double in volume.
5. Heat the oven to 500°F with pizza stone (baking stone) approx. thirty minutes, until stone is hot. Using a baking/pizza stone will help to give the naan close to same kind of heat as a clay tandoor.
6. Next turn the oven to high broil.
7. Knead the dough for about one minute. Divide it into six equal parts.
8. Roll each piece of dough, into eight ovals. Dust the surface lightly with dry flour to help with the rolling.
9. Lightly wet your hands and flip the rolled naan between your palms. Place two naan on your baking/pizza stone and put it into the oven.
   Bake the naan two at a time. The naan will take two to three minutes to cook, depending upon your oven. The baked naan should be golden brown on top.
10. Take naan out of the oven and brush lightly with clear butter or ghee.
11. Wait two to three minutes before baking the next naan to give oven a chance to regain lost heat.

Kheer (with my modifications)

Recipe serves 4 to 6

Ingredients:

• 1/4 cup rice (I used a little more)
• 4 cups whole milk
• 1/4 cup sugar (adjust to taste)
• 6 strands of saffron
• Dash of Cinnamon
• 2 tablespoons sliced almonds
• 1 teaspoon butter

Method:

1. Use a non-stick frying pan to make kheer.
2. Wash rice, changing water until the water appears clear.
3. Melt the butter in a frying pan on medium heat.
4. Add the rice and stir-fry for 2 minutes.
5. Add the milk, cook until the rice is tender and the milk is creamy and reduced to about half. Stir often to ensure the milk does not burn in the bottom of the pan.
6. Add the sugar, saffron, almonds and cinnamon and let simmer for a few more minutes.
7. Turn off the heat.
8. As kheer cools of will become thicker in texture.
9. Kheer can be served chilled or warm or topped with vanilla ice cream.