Chenna (Indian Cheese)

This is from Sundays at Moosewood Restaurant, page 297. It can be used in savory dishes or desserts.

Yield: 1 1/2 cups

2 quarts whole milk
3-4 Tbsp strained, fresh lemon juice

In a large, heavy saucepan, bring the milk to a rolling boil, stirring often to prevent sticking. Remove from the heat and stir in 3 Tbsp of lemon juice. Return the pan to low heat and stir gently until white curds separate from the yellowish whey. If this doesn't happen within 15 or 20 seconds, add an additional Tbsp of lemon juice.

Pour the curds into a strainer or colander lined with a piece of thin, damp cloth or several thicknesses of cheese cloth. Let it drain until cool enough to handle, then gather up the cloth and squeeze out any remaining liquid. Now you have chenna.

Chapatis

This recipe is adapted from Bread: 150 Traditional Recipes from Around the World, page 169.

2 cups chapati flour (We use King Arthur's white whole wheat, which I can find at some grocery stores.)
1 tsp salt
3/4 cup plus 2 Tbsp water

Place the flour and salt in a bowl. Make a well in the center and gradually mix in the water. Check the consistency when you have added about 1/2 cup and add the remainder, as needed, by the Tbsp. The flour shold absorb all the water and it should be possible to knead it to a smooth and elastic dough without the addition of any further flour. Knead the dough on a floured work surface for 5-10 minutes (or use stand mixer). Cover with wet cloth or plastic wrap and let stand at least 30 minutes.
Divide the dough into 8 small balls. Dust each one with flour and roll them out very thinly into rounds about 10 inches in diameter.
Cook on ungreased griddle or frying pan. Optional: brush with a little oil.

Kheera-Tamatar Raita/Yogurt with Cucumber and Tomato

This is adapted from Cooking the Indian Way, page 41.

1 medium tomato
1 medium cucumber, peeled
2 cups plain yogurt (preferably not non-fat)
1 small onion (Vidalia is best), finely chopped
3 Tbsp chopped fresh coriander (cilantro) or parsley
1/2 tsp salt
1/2 tsp black pepper
dash of cayenne pepper (optional)

Cut tomato in half and remove seeds. Chop into small pieces. Chop cucumber into small pieces (optional: remove seeds first by cutting lengthwise and scraping them out with a spoon). Combine all ingredients. Chill at least one hour before serving.

Aloo Mattar/Potatoes and Peas

This is adapted from Cooking the Indian Way, page 33.

2 Tbsp vegetable or peanut oil
1 tsp chopped fresh ginger
1 clove garlic, pressed
1 small onion, chopped
1/2 tsp salt
3 large potatoes, peeled and chopped
2 cups water
1 10 oz package frozen peas, thawed

Saute ginger, garlic, onion, and salt in oil about 3 minutes, stirring frequently, until mixture is brown and fragrant. Add potatoes and water and stir to combine. Cover skillet, lower heat, and simmer about 20 minutes (We cooked less--maybe our potatoes were cut smaller.) or until potatoes are almost tender. Add peas and simmer 2 or 3 minutes or until peas are heated through.Notes:
Use all purpose potatoes, NOT Russett (baking) potatoes.
You may substitute a 17 oz can of green peas, drained, for the frozen peas.

Interesting Ingredients--Ginger Made Easy

Grated fresh ginger is listed in a few recipes on this site. I for one don't want to run to the store to buy a big knob of ginger every time I need it. Nor do I want to keep some on hand waiting to spoil in between uses. So here's what I do instead:

Buy a nice piece of ginger and peel it.Cut it into chunksand whirl in the food processor until minced.Form into a log on plastic wrap, roll it up, and put in a freezer bag.Store in the freezer. When I want grated ginger, I just unwrap the log and shave some off with a sharp knife or cleaver. Sometimes I let it thaw a bit to make the shaving easier. A log of ginger lasts through MANY uses.

EASY!

Kabab Masala/Ground Lamb Kebabs

This is adapted from Cooking the Indian Way, page 25.

1 1/2 pounds ground lamb or beef
3 cloves garlic, pressed
1 tsp grated fresh ginger
1 medium onion, finely chopped
3 Tbsp chopped fresh coriander leaves (cilantro)
1 Tbsp plain yogurt
1/2 tsp ground turmeric
1/2 tsp ground cumin
1 Tbsp lemon juice
1 tsp salt

Combine all ingredients. Let stand at least 30 minutes. Form into small patties and cook on the grill (or fry or broil).The original recipe suggested greasing skewers with melted butter, forming kebabs with wet hands, and broiling the meat.

Scones

I make really good scones. At least they're popular here at our house! I know two people who make them better than I do (my sister K and her mother-in-law), but they live far enough away to not be any real competition. ;-)

Anyway, scones are a lot like biscuits, but richer with butter (vs. shortening), egg, and milk or cream (instead of leaner buttermilk). Mix and roll gently, bake in a hot oven, and enjoy! They are traditionally served (with or without currants inside) with cream and jam, but we like them here sprinkled with sugar before baking or spread with a glaze when cool (and then served plain).
Here's the basic form of the recipe, adapted from Bride's Lifetime Guide to Good Food & Entertaining. There are plenty of notes and variations following.

Scones
2 cups flour
2 Tbsp sugar
1 Tbsp baking powder
1/4 tsp salt
6 Tbsp butter
2/3 cup milk or cream
1 egg

Combine dry ingredients. Cut in butter until mixture resembles coarse cornmeal. Combine milk and egg; add to dry mixture. Stir together gently then turn dough out onto a floured surface. Knead gently 8-10 times. Transfer to lightly greased or parchment lined baking sheet (without sides) and roll out to a circle about 1/2" thick. Cut with a floured knife (straight down!) into 8 wedges. Bake at 450* for 12-15 minutes, until deep golden brown. Slide off baking sheet and cool on rack.

Notes:

• I use a food processor for part of the mixing. I blend the dry ingredients, then add the butter in chunks. Pulse, being careful not to make the butter pieces too fine. Turn out into a bowl and proceed with the recipe.
• It may seem like a waste to dirty the food processor for just those two steps, BUT I make many batches at once. If I need scones, I'll mix 3-6 batches of dry plus butter. I'll bake one or two batches and put the rest in pint-sized freezer bags that I store in the fridge. That saves a lot of measuring and mess the next several times.
• The dough can be sticky. I find myself sprinkling on plenty of flour as I knead. It's good to add a little less than the 2/3 cup milk.
• Knead GENTLY! Just fold the dough in half and pat out until it's big enough to fold again. I sprinkle on more flour as needed, and sometimes flip it over on the re-floured surface.
• You can knead on a board or counter, but my favorite surface is freezer paper taped to the counter. It is sturdy, has a slippery coating, and makes clean up easier.
• I rarely make one circle of dough cut into eight. We prefer medium sized scones, so I cut the dough in half before transferring to the baking sheet. The resulting smaller circles are cut into 6 pieces each (see above picture).
• Cut straight up and down with the knife rather than pulling it through the dough. This keeps the seams from being pulled and lets the dough rise higher in the oven.
• Another make ahead tip: I have mixed, kneaded, rolled, and cut the dough before freezing it on the parchment lined baking sheets (covered with plastic wrap). Thaw (I think I did it in the fridge.) and bake--as fresh as fresh!
• Before baking, the scones can be brushed with cream or milk and sprinkled with sugar. I like to use big, sparkling sugar (see bottom photo).
• Our favorite variations: add 1/2 cup currants or chopped tart, dried cherries. Or add zest of one lemon and a few Tbsp of poppy seeds.
• When the scones are cool, un-sugared ones can be spread with a thick glaze made with powdered sugar and cream. The lemon scones are iced with powdered sugar and lemon juice.
• Scones also make a good base for shortcake. Make the big circle of eight. Split each scone and top with fruit and whipped cream. Below are photos of our patriotic Independence Day dessert: red, white, and blue shortcake.