Indian Cheese and Nut Dessert Balls

This recipe comes from Sundays at Moosewoood Restaurant, page 320.

1 1/2 cups chenna
1/3 cup confectioner's sugar
3/4 tsp grated orange rind
2-4 tsp orange juice
1/8 tsp cinnamon
1/2 cup finely chopped almonds or pistachios (we needed LESS)
optional garnish: mandarin oranges

Place the chenna in a bowl and add the remaining ingredients, except the nuts and orange sections. Mash until smooth with a spoon or your fingers. Form the mixture into a dozen or so walnut-sized balls (We made them smaller.) and roll each ball in the chopped nuts to coat. Chill until ready to serve.

If you've used freshly made chenna, these dessert balls will keep for 3 or 4 days if tightly wrapped and refrigerated.

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.