Making a meal for Diwali...North. The most important and most frequently used spices in Indian cuisine are curry powder, and chili powder. 3. Presentation A universal presentation

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Making a meal for Diwali

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Copyright notice © 2019 BollyWorld. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, including electronic, photographic, or mechanical, or by any information storage and retrieval system without the prior written permission of the publisher. If through inadvertence, anything has been printed without permission, proper acknowledgement will be made in future printings after notice has been received.

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ABOUT THIS DOCUMENT

In this guide, you will learn about how to make a meal for Diwali.

Why we wrote this cookbook This document provides a guide with:

an introduction to the festival of Diwali, and the Indian cuisine recipes to make for Diwali

This guide describes how to:

make starters: vegetable samosas, and onion bhajis make dishes: chicken biryani, and matar paneer make sweets: gulab jamuns, and jalebis make side dishes: tomato coconut chutney, and garlic naan make drinks: rose milk, and chai tea

Who we write it for This guide addresses non-Indian beginners, who want to learn about Indian culture and prepare Indian food: this is the best way to enjoy it. If you are a beef meat-lover, this guide is definitely not for you, as cows are revered in Indian culture and are considered sacred. This guide includes a glossary to understand the terminology of Indian food.

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Basic kitchen supplies Make sure you have basic cooking knowledge. Before you start cooking, make sure you have the necessary ingredients and equipment:

Ingredients Equipment

flour a bowl

lemon juice a damp cloth

milk a frying pan

pepper a mixing bowl

salt paper towels

vegetable oil a saucepan

water a skimmer a spoon

Related documents Learn more about Diwali with the blog page of BollyWorld: https://bollyworld.com/diwali Find more recipes of Indian food on the blog page of BollyWorld: https://bollyworld.com/indian-recipes Write all your questions and comments on the blog page of BollyWorld: https://bollyworld.com/help Follow us on our social networks:

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TABLE OF CONTENTS

HISTORY .......................................................................................................................... 8

About Diwali ....................................................................................................................................... 8

1. Origin ........................................................................................................................................................ 8

2. Meaning ................................................................................................................................................... 8

3. Dates ......................................................................................................................................................... 8

4. Traditions ............................................................................................................................................... 8

About Indian cuisine ........................................................................................................................ 9

1. Vegetarian food .................................................................................................................................... 9

2. Basic components ................................................................................................................................ 9

3. Presentation .......................................................................................................................................... 9

4. Indian Table ........................................................................................................................................... 9

STARTERS ..................................................................................................................... 10

How to make vegetable samosas ............................................................................................... 10

1. Getting started ................................................................................................................................... 10

2. Making the vegetable samosas filling ....................................................................................... 11

3. Folding the vegetable samosas .................................................................................................... 11

4. Frying the vegetable samosas ...................................................................................................... 12

How to make onion bhajis ............................................................................................................ 14

1. Getting started ................................................................................................................................... 14

2. Making the onion bhajis dough ................................................................................................... 14

3. Frying the onion bhajis dough ..................................................................................................... 15

DISHES ............................................................................................................................ 17

How to make chicken biryani ..................................................................................................... 17

1. Getting started ................................................................................................................................... 17

2. Marinating the chicken ................................................................................................................... 18

3. Cooking the rice................................................................................................................................. 18

4. Cooking the marinade ..................................................................................................................... 18

5. Combining the rice and the marinade ...................................................................................... 19

How to make matar paneer ......................................................................................................... 21

1. Getting started ................................................................................................................................... 21

2. Making the matar paneer .............................................................................................................. 21

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SWEETS .......................................................................................................................... 24

How to make gulab jamuns .......................................................................................................... 24

1. Getting started ................................................................................................................................... 24

2. Making the gulab jamuns dough ................................................................................................. 25

3. Making the balls ................................................................................................................................ 25

4. Making the gulab jamuns sugar syrup...................................................................................... 25

5. Frying the balls .................................................................................................................................. 25

6. Soaking the gulab jamuns .............................................................................................................. 26

How to make jalebis ....................................................................................................................... 28

1. Getting started ................................................................................................................................... 28

2. Making the jalebis dough ............................................................................................................... 28

3. Making the jalebis sugar syrup ................................................................................................... 29

4. Frying the jalebis dough ................................................................................................................. 29

SIDE DISHES ................................................................................................................. 31

How to make tomato coconut chutney .................................................................................... 31

1. Getting started ................................................................................................................................... 31

2. Making the tomato coconut mixture ......................................................................................... 32

3. Making the tomato coconut chutney ......................................................................................... 32

How to make garlic naan .............................................................................................................. 34

1. Getting started ................................................................................................................................... 34

2. Making the garlic naan dough ...................................................................................................... 34

3. Shaping the garlic naan dough .................................................................................................... 35

4. Cooking the garlic naan dough .................................................................................................... 35

DRINKS ........................................................................................................................... 37

How to make rose milk ................................................................................................................. 37

1. Getting started ................................................................................................................................... 37

2. Making the rose milk ....................................................................................................................... 38

How to make chai tea ..................................................................................................................... 40

1. Getting started ................................................................................................................................... 40

2. Making the chai tea .......................................................................................................................... 40

GLOSSARY ..................................................................................................................... 42

INDEX .............................................................................................................................. 44

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About Diwali

1. Origin The word Diwali comes from the Sanskrit word “dipa avali” which means "rows of lights". Houses, shops and public places are decorated with small oil lamps called diyas. People also enjoy fireworks and sweets too, so it is popular with children.

2. Meaning Diwali, also called Divali or Deepavali named after the region of India, is a five-day festival of lights. Diwali, which for some also coincides with harvest, and new year celebrations, is a festival of new beginnings, and the triumph of good over evil, of light over darkness, and of knowledge over ignorance. It is an important festival in India and in the Indian world, celebrated by millions of Hindus, Sikhs, and Jains across the world to thank the benefits of the Gods.

3. Dates The festival takes place usually between October and November, with the date changing each year. This year, it begins on October 27, 2019 and continues for five days until October 31.

4. Traditions In India and all around the world, this festival is a time:

to clean, repair and repaint the house to wear new clothes to prepare a festive meal to decorate the streets and in houses with lights and oil lamps to invite families and friends at home to have feasts to offer gifts to families and friends to blow up fireworks

HISTORY

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About Indian cuisine

1. Vegetarian food The Indian cuisine is made up of spicy dishes that promise to engage with all your senses. Indian cooks dare to use spice in their recipes, which are made with passion and love. Indian dishes are like a warm blanket, ready to wrap you up and take you on a journey of flavor, with Indian hospitality as a guide. Because India is made up of three big religious groups (Hinduism, Jainism, Buddhism), the Indian cuisine is heavily influenced, and this is why so many dishes are also vegetarian. In fact, those three big religious revere cows because cows provide five-sacred products: milk, fermented milk, melted butter, but also urine, and dung. For Indian people, those five-sacred products purify their soul, and their body. There are also an historic, religious, and language reasons.

2. Basic components The staple of Indian cuisine is rice in the South, and wheat, in the form of naan, in the North. The most important and most frequently used spices in Indian cuisine are curry powder, and chili powder.

3. Presentation A universal presentation is a large silver plate with samples of different regional dishes. In South India, a washed banana leaf is often used as a greener and visually interesting alternative to plates.

4. Indian Table Indian people have their meals sitting either on the floor, on very low stools, or on cushions. Food is most often eaten with the fingers of the right hand, and the left hand remains dry to pass dishes, to serve or to drink such as water. It is important to eat with the fingers because there is a pleasurable experience, activating a so-called sixth sense, rather than using flatware. Furthermore, food is already in bite-size pieces making the use of flatware unnecessary. Fingers are also used to feel the temperature of the food to its taste and combine flavors, by tearing a small portion of bread (such as naan) folding it into a small pocket and scooping a desired amount of food.

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STARTERS

How to make vegetable samosas A samosa is a savory dough triangle fried in ghee or vegetable oil, filled with spiced vegetables or meat.

1. Getting started

Serves 30 Preparation: 45 min Cooking: 20 min Skill: Medium

Ingredients

vegetable oil 2 medium finely chopped onions 3 crushed garlic cloves 3 tbsp. of curry powder 3 cups peas 3 cups mashed potatoes salt and pepper to taste 2 packs of filo pastry water

Equipment

a saucepan a spoon a saucepan lid a damp cloth a pair of kitchen scissors a frying pan a skimmer paper towels

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2. Making the vegetable samosas filling

1. In a saucepan, add 1 tablespoon of vegetable oil, and the onions. 2. Fry gently until the vegetable oil and onions are tender, and cooked. 3. Add garlic cloves and stir for another 5 minutes until golden brown. 4. Add curry powder, and to coat the mixture well, stir. 5. Fry for 5 minutes. 6. Add peas and stir gently. 7. Cover with the lid and cook for about 5 minutes until the peas are tender and warm. 8. Add the mashed potatoes to the peas mixture and stir. 9. Season with salt and pepper. 10. Turn off the heat. 11. Set the filling aside and allow to cool.

3. Folding the vegetable samosas

1. Take one sheet of filo pastry.

NOTE: To prevent the rest of filo pastry sheets from drying out, keep them covered with a damp cloth.

2. To form two half-circles, cut in half down the

middle with a kitchen scissors.

3. Working with one half-circle at a time, fold it in half.

4. Place a tablespoon of filling on the left corner, leaving a margin of at least 2 inches to the edge of the filo pastry.

5. To obtain a triangle, fold the left end to the left of the filling.

6. Fold this triangle over the filling.

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7. Continue to fold the triangle to the end of the filo pastry.

8. When only a small piece of filo pastry sheet

remains that protrudes, rub it with the little water using your finger.

9. Fold the small piece over the triangle.

10. Repeat this procedure for the rest of the filo pastry sheets and the rest of the filling.

4. Frying the vegetable samosas

1. In a frying pan, heat vegetable oil to 185 degrees Celsius.

WARNING: Hot oil is dangerous and can cause skin burns. Do not leave unattended.

2. Fry the vegetable samosas in batches until puffy and golden. 3. Remove with a skimmer each vegetable samosas. 4. Drain on paper towels the excess vegetable oil. 5. Repeat until you fry all the vegetable samosas. 6. Turn off the heat.

You can:

serve hot or chilled serve with mint, and cucumber yogurt to have a fresh taste, or slices of lemon to

have an acidic taste season with a few poppy or sesame seeds

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How to make onion bhajis An onion bhaji is a spicy snack or starter dish like a fritter, fried in ghee or vegetable oil, filled with vegetables and spices.

1. Getting started

Serves 14-16 Preparation: 10 min Cooking: 15 min Skill: Easy

Ingredients

1 cup plain flour ½ tsp. baking powder 1 tsp. salt 1 tsp. ground cumin 1 tsp. turmeric powder ½ green chili, deseeded and finely chopped 2 tbsp. freshly chopped cilantro 1 tsp. lemon juice 5-6 tbsp. water 2 white onions sliced into rings vegetable oil

Equipment

a mixing bowl a spoon a frying pan a skimmer paper towels

2. Making the onion bhajis dough

1. To make the dough, whisk plain flour, baking powder, salt, cumin, turmeric, green chili, cilantro, and lemon juice in a mixing bowl.

2. Add water in. 3. Once you have got a thick dough, add the onions slices.

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4. To coat with the dough, stir.

NOTE: To make this step easier, mix the thick dough and the onion slices with your hands.

3. Frying the onion bhajis dough

1. In a deep-sided frying pan, heat about half inch vegetable oil over a medium heat.


2. Fry the onion bhajis dough in batches until puffy and golden. 3. Remove with a skimmer each onion bhajis. 4. Drain on paper towels the excess vegetable oil. 5. Repeat until you fry all the onion bhajis dough. 6. Turn off the heat.

You can:

serve hot or chilled serve with mint, and cucumber yogurt for a more refreshing taste garnish with a few pieces of parsley leaves

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How to make chicken biryani A biryani is a mixed rice dish, made with Indian spices, rice, meat (chicken, goat, prawn, or fish), vegetables or eggs.

1. Getting started


Ingredients

2 tsp. garam masala 0.75 cup plain yogurt 1 tbsp. grated ginger 2 tsp. salt 1 tbsp. minced garlic 8 skinless chicken thighs 1 tbsp. red chili powder 3 cups extra-long grain Basmati rice ½ tsp. turmeric 3 cups water ¼ cup mint leaves 2 tbsp. vegetable oil ¼ cup chopped cilantro 2 bay leaves 2 tbsp. lemon juice 2 large thinly sliced onions

Equipment

a mixing bowl a damp cloth a colander a spoon a rice cooker a saucepan a rice cooker lid a saucepan lid

DISHES

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2. Marinating the chicken

1. To make the marinade, in a mixing bowl, stir garam masala, ginger, garlic, red chili powder, turmeric, mint leaves, half of the chopped cilantro, lemon juice, plain yogurt, and salt.

2. Add chicken, and coat with the marinade. 3. To absorb the marinade, set the mixing bowl aside for at least 30 minutes in the

refrigerator.

3. Cooking the rice 1. Pour the rice in a colander. 2. To wash the rice, place the colander under running water for 30 seconds, and knead

the rice. 3. Pour the washed rice into the rice cooker and add water. 4. Plug the cord of the rice cooker. 5. To turn on the rice cooker, press the button down.

The indicator “Cook” lights up. 6. Cover the rice cooker.

You hear a sound and the indicator “Warm” lights up: the rice is ready. 7. To prevent the rice from clumping, stir it with a spoon. 8. Disconnect the plug of the rice cooker.

NOTE: If you do not eat the rice right away, to prevent the rice from drying out, cover the rice cooker with its lid and a damp cloth.

4. Cooking the marinade

1. In a saucepan, heat vegetable oil over medium-high heat. 2. Add bay leaves, and the sliced onions, and stir. 3. When the onions start to get brown in color, add the marinade, and the liquid from

the marinade, and stir. 4. Cover with a lid and let simmer until the chicken cooks.

NOTE: If the consistency of the sauce is too thick, add a little water.

5. Turn off the heat.

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5. Combining the rice and the marinade 1. Take off the lid of the marinade. 2. Put the rice into the marinade and stir.

You can serve with lemon wedges, chopped cilantro, and mint leaves.

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How to make matar paneer A matar paneer is a vegetarian dish consisting of peas and paneer in a tomato-based sauce, spiced with garam masala.

1. Getting started


Ingredients

2/3 cup ground almonds 1 tsp. red chili powder 1 large red peeled onion 2 tsp. ground coriander seeds 3 cloves peeled garlic 3 whole green cardamom pods 2.5 cups hot water 1 tsp. five-spice powder 2 tbsp. vegetable oil 3 cups tomato sauce 2 tsp. cumin seeds 2 ½ tsp. salt 2 whole black cardamom pods 2 bay leaves

3.5 cups cubed paneer (deep fried to a light brown)

2 tsp. turmeric 2 cups peas 2 tsp. ground cinnamon 1 tsp. garam masala

Equipment

a blender a saucepan a spoon a saucepan lid

2. Making the matar paneer

1. In a blender, add the ground almonds, onion, garlic, and 0.8 cup of hot water, and blend until smooth.

2. In a large, heavy-based non-stick saucepan, heat the vegetable oil. 3. Add the cumin seeds, black cardamom pods and bay leaves. 4. When the mixture sizzles, add the mixture of the blender.

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5. Add the turmeric, cinnamon, red chili powder, ground coriander seeds, green cardamom pods, and five-spice powder, and stir.

6. To avoid those spices from sticking to the bottom of the saucepan, stir for 10 minutes.

NOTE: You will know when the mixture is ready, when the paste comes away from the sides of the saucepan and the vegetable oil is visible around the edges.

7. Add the tomato sauce, salt and stir. 8. Add 1.7 cup of hot water and cook on a medium heat for 15 minutes with the lid on.

CAUTION: If you do not put the lid on, the sauce will spit and bubble like a volcano.

9. Add the paneer and cook it for a further 10 minutes. 10. Add the peas, garam masala, and cook for 5 minutes. 11. Turn off the heat.

You can:

serve with naan or rice serve with 3 tablespoons double cream sprinkle with fenugreek leaves and fresh coriander leaves

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How to make gulab jamuns A gulab jamun is a milk-solid-based sweet consisting of a ball of deep-fried paneer boiled in a sugar syrup.

1. Getting started


Ingredients

1 cup khoya 3 tbsp. flour 2 tbsp. semolina flour ¾ cup grated paneer ¼ tsp. baking powder 1 tbsp. milk 1.75 cups sugar 4 green cardamom pods 1 cup water 2 drops lemon juice vegetable oil

Equipment

a mixing bowl a damp cloth a saucepan a frying pan a skimmer a paper towels

SWEETS

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2. Making the gulab jamuns dough

1. In a mixing bowl, add khoya, flour, semolina flour, grated paneer, and baking powder, and mix with your hands.

2. To make a smoother dough, add milk and mix with your hands.

NOTE: If the dough is not smooth, add a few more teaspoons of milk, and mix with your hands.

3. Cover the dough with a damp cloth. 4. Set aside for 10 minutes to rest.

3. Making the balls

1. Grease your palms with vegetable oil. 2. Divide the dough into 20 equal small marble-sized balls. 3. To make a smooth ball without visible cracks on all sides, roll each portion. 4. Cover the rolled balls with a damp cloth.

4. Making the gulab jamuns sugar syrup

1. In a heavy bottom saucepan, add sugar, green cardamom pods, water, and lemon juice.

2. Heat the saucepan in a medium flame and stir the mixture until it reaches ½ string consistency.

3. Turn off the heat. 4. Set the sugar syrup aside.

5. Frying the balls



2. Fry the balls in batches until golden brown. 3. Remove each gulab jamun with a skimmer. 4. Dry on paper towels the excess vegetable oil. 5. Repeat until you fry all the gulab jamuns dough. 6. Turn off the heat.

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6. Soaking the gulab jamuns

1. While you fry the rest of the balls, heat the sugar syrup over a low heat. 2. Soak the cooked gulab jamuns in the sugar syrup. 3. Once all the gulab jamuns are in the sugar syrup, keep them there for a few minutes.

NOTE: Heating gulab jamuns in the sugar syrup helps them absorb the sugar syrup and become soft.

4. Turn off the heat.

You can: serve warm, at room temperature or cold garnish with chopped pistachios and little bit of leftover sugar syrup

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How to make jalebis A jalebi is a sweet made of a swirl of dough fried and steeped in sugar syrup.

1. Getting started

Serves 20 jalebis Preparation: 30 min Cooking: 20 min Skill: Medium

Ingredients

6 cups flour 3 tsp. baking soda 1 tsp. cardamom powder 4 pinch orange food coloring 4 cups plain yogurt 2 tsp. Kewra water 6 cups water 6 cups sugar 10 strands saffron 5 cardamom pods 4 tbsp. lemon juice vegetable oil

Equipment

a bowl a sieve a mixing bowl a spoon a damp cloth a saucepan a frying pan a squeeze bottle two skimmers

2. Making the jalebis dough

1. In a bowl, add flour, baking soda, cardamom powder, and orange food coloring. 2. Pour the content of the bowl into the sieve.

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3. Sieve the content in a mixing bowl. 4. Add plain yogurt into the mixing bowl and stir until no lumps. 5. To make a thick and smoother dough, add Kewra water, and stir. 6. Cover the dough with a damp cloth. 7. To proof the dough, let it sit for 7 hours.

NOTE: Your dough will be perfectly ready when you can see bubbles on the dough surface.

3. Making the jalebis sugar syrup

1. In a saucepan, add water, sugar, strands saffron, cardamom pods, and lemon juice. 2. Heat the saucepan over high heat. 3. Stir the sugar syrup until it comes thick. 4. Turn off the heat. 5. Set the sugar syrup warm aside until you fry the dough.

4. Frying the jalebis dough



2. Take a squeeze bottle and fill it with the prepared dough. 3. Hold the squeeze bottle upside down above warm vegetable oil.

NOTE: To check if vegetable oil is ready, drop in a little bit of dough in the vegetable oil, and see if the dough comes up at once. If it does, that means vegetable oil is ready for frying.

4. Squeeze the squeeze bottle and make a swirl into the hot oil.

NOTE: To avoid sticking, keep the space between each swirl you make.

5. Fry the jalebis dough in batches until light golden brown. 6. Remove with a skimmer each jalebi. 7. Soak the jalebis into the warm sugar syrup. 8. Leave the jalebis for 2 minutes into the warm sugar syrup. 9. Remove with a skimmer the jalebis from the warm sugar syrup. 10. Repeat until you fry all the jalebis dough. 11. Turn off the heat.

You can garnish with sliced pistachios.

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How to make tomato coconut chutney

A chutney is a side dish sauce or a dry base for a sauce, that comes into different forms, such as spicy coconut dip, a tomato relish, a ground peanut garnish or a yogurt, cucumber, and mint dip.

1. Getting started

Serves 6 Preparation: 10 min Cooking: 10 min Skill: Easy

Ingredients

2 chopped tomatoes 1 cup small pieces coconut 1 tbsp. vegetable oil 1 tsp. mustard seeds 1 sprig curry leaves 3 tbsp. chopped red onions 1 tsp. minced garlic ¼ tsp. turmeric powder ½ tsp. red chili powder salt to taste

Equipment

a food processor a saucepan

SIDE DISHES

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2. Making the tomato coconut mixture

1. In the bowl of a food processor, add tomatoes and coconut. 2. Grind to a coarse paste. 3. Set the tomato coconut mixture aside.

3. Making the tomato coconut chutney

1. In a saucepan, heat vegetable oil over medium-high heat. 2. Add mustard seeds and allow to splutter. 3. Add curry leaves and onions, and sauté for 3 minutes, until onions turn golden

brown. 4. Add garlic, and sauté for 2 minutes. 5. Stir in turmeric and red chili powder, and sauté for a minute. 6. Add tomato coconut mixture, and season with salt. 7. Bring to the boil, and simmer for 3 minutes. 8. Turn off the heat.

Before serving, leave the tomato coconut chutney to cool down to room temperature.

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How to make garlic naan A naan is a round flat leavened bread.

1. Getting started

Serves 6 Preparation: 1h45 Cooking: 10 min Skill: Medium

Ingredients

2 tsp. active dry yeast 1 cup lukewarm water ½ tbsp. sugar 3 1/3 cups bread flour 1 tsp. salt 1 tsp. baking powder 6 cloves peeled and grated garlic 1/3 cup plain yogurt flour 3 tbsp. vegetable oil

Equipment

a mixing bowl a food processor a damp cloth a rolling pin a frying pan

2. Making the garlic naan dough

1. In a mixing bowl, add 1 tsp. yeast, lukewarm water and sugar. 2. Let the mixture sits around 10 minutes until foamy. 3. Into the mixing bowl, add bread flour, salt, and baking powder. 4. Make a hole in the center of the mixture with your finger, and add the garlic, plain

yogurt and 1 tsp. of the yeast. 5. Knead the dough with your hand for about 15 minutes, until the dough is no longer

sticky.

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NOTE: If the dough is too heavy, you can knead it in a food processor on low speed for about 5 to 8 minutes, until the dough is no longer sticking to the mixing bowl.

6. Let the dough in the mixing bowl, covered with a damp cloth to rise for about 45

minutes to 1 hour, until it doubles in volume.

3. Shaping the garlic naan dough

1. Dust your work surface and hands with flour. 2. Place the dough on it. 3. Punch the dough down and start kneading it a few times. 4. Roll the dough into a long log and divide it into 8 to 10 equal pieces of dough. 5. Work with one piece of dough at a time and keep the other pieces covered with a

damp cloth. 6. Roll the dough out with a rolling pin into about 6-inch irregular oval shape. 7. Make sure that the edges are slightly thicker.

4. Cooking the garlic naan dough

1. In a frying pan, heat the vegetable oil over medium-high heat. 2. On the frying pan, place one oval shape of dough. 3. Let the dough cook until it starts to puff up and you can see light brown spots. 4. Flip the garlic naan on the other side and cook until you see light brown spots again. 5. Remove the garlic naan from the heat. 6. Repeat until you fry all the garlic naan dough. 7. Turn off the heat.

You can:

serve with some fresh cilantro leaves give one garlic naan by person because it is pretty filling

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How to make rose milk A rose milk is a beverage made from cold milk, sweetened with sugar and flavored with rose water.

1. Getting started


Ingredients

2 cups sugar 2 cups water 2 drops pink food coloring 2 tsp. rose water cold milk

Equipment

a saucepan a spoon a blender fifteen glasses

DRINKS

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2. Making the rose milk

1. In a heavy bottom saucepan, add sugar and water, and stir until the sugar dissolves in the water.

2. Heat the saucepan over a medium flame and stir the mixture until it reaches ½ string consistency.

3. Add the pink food coloring and stir until the color distributes evenly within the mixture.

4. Heat for 1 minute and turn off the heat. 5. Leave the mixture to cool down to room temperature. 6. While the mixture is slightly warm, add the rose water and stir. 7. Before serving, add cold milk in 15 glasses. 8. Add 2 teaspoons of the mixture to each glass and stir.

NOTE: To get a nice and frothy drink, you can also pulse the rose milk in a blender for a couple of seconds.

You must serve the rose milk cold.

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How to make chai tea A chai tea is a flavored tea beverage made by brewing black tea with a mixture of aromatic spices and herbs.

1. Getting started


Ingredients

4 cups water 1-piece fresh chopped ginger 4 whole cloves ½ cinnamon stick 5 green cardamom pods crushed 1 black cardamom pod split open 4 black tea bags 4 cups milk 4 tbsp. sugar

Equipment

a saucepan a teapot

2. Making the chai tea

1. In a saucepan, bring the water to a boil. 2. Add ginger, cloves, cinnamon stick, green cardamom pods, and black cardamom

pod, and simmer for 5 minutes until flavors infuse. 3. Add tea bags, and simmer for 1 to 2 minutes. 4. Add milk and sugar. 5. Bring the mixture back to a boil. 6. Turn off the heat. 7. Pour the mixture into the teapot.

You can serve the chai tea hot or at room temperature.

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TERMS MEANING

Basmati rice a kind of long-grain Indian rice with a delicate fragrance

Bay leaf an aromatic dried leaf from the bay tree

Biryani a mixed rice dish, made with Indian spices, rice, meat (chicken,

goat, prawn, or fish), vegetables or eggs

Cardamom an aromatic seed of a plant of the ginger family

Chai tea a flavored tea beverage made by brewing black tea with a

mixture of aromatic spices and herbs

Chili a small hot-tasting pod of a variety of capsicum, used in sauces,

relishes, and spice powders, depending on the differing sizes of

pods, color such as in green or red, and strength of flavor

Chili powder a hot-tasting spice made from ground dried red chili peppers,

sometimes with other spices

Chutney a side dish sauce or a dry base for a sauce, that comes in different

forms, such as spicy coconut dip, a tomato relish, a ground peanut

garnish or a yogurt, cucumber, and mint dip

Cumin an aromatic seed of a plant of the parsley family, used as a spice,

especially ground and used in curry powder

Curry powder a mixture of finely ground spices, such as turmeric, ginger, and

coriander, used for making curry

Fenugreek a white-flowered herbaceous plant of the pea family, with

aromatic seeds that are used for flavoring, especially ground and

used in curry powder

Filo a kind of dough that can be stretched into very thin sheets, used

in layers

Five-spice powder a blend of five powdered spices, typically fennel seeds, cinnamon,

cloves, star anise, and peppercorns

Garam masala a mixture of ground spices, such as black peppercorns, mace,

cinnamon, cloves, brown cardamom, nutmeg, and green

cardamom

GLOSSARY

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TERMS MEANING

Ghee a clarified butter made from the milk of a buffalo or cow

Gulab jamun a milk-solid-based sweet consisting of a ball of deep-fried paneer

boiled in a sugar syrup

Jalebi a sweet made of a swirl of dough fried and steeped in sugar syrup

Kewra water an extract distilled from pandanus flowers

Khoya a dried evaporated milk solid, made by heating in an open iron

pan

Matar paneer a vegetarian dish consisting of peas and paneer in a tomato-based

sauce, spiced with garam masala

Naan a round flat leavened bread

Onion bhaji a spicy snack or starter dish like a fritter, fried in ghee or vegetable oil, filled with vegetables and spices

Paneer a type of milk curd cheese

Plain flour a regular wheat flour, not containing any raising agents

Plain yogurt a white, thick liquid with a tangy flavor, without added colorants

Rice a swamp grass which is widely cultivated as a source of food

Rice cooker an automated kitchen appliance designed to boil or steam rice

Rose milk a beverage made from cold milk, sweetened with sugar and

flavored with rose water

Rose water a scented water made from rose petals

Saffron an orange-yellow flavoring, food coloring, and dye made from the

dried stigmas of a crocus flower

Samosa a triangular savory dough fried in ghee or vegetable oil, filled with spiced vegetables or meat

Spice an aromatic or pungent vegetable substance used to flavor food,

such as cloves, pepper, or cumin

Turmeric a flowering plant of the ginger family

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B Onion bhajis dough 15

Vegetable samosas 12 Balls Frying 25 G

Making 25 Garlic naan

C Making 34

Chai tea Garlic naan dough Making 40 Cooking 35 Making 34 Chicken Shaping 35 Marinating 18 Gulab jamuns Chicken biryani Making 24 Making 17 Soaking 26 Combining Gulab jamuns dough Rice and marinade 19 Making 25 Cooking Gulab jamuns sugar syrup Garlic naan dough 35 Making 25

Marinade 18 Rice 18 J

F Jalebis

Making 28 Folding Vegetable samosas 11 Jalebis dough Frying 29 Frying Making 28

Balls 25 Jalebis dough 29

INDEX

45

Jalebis sugar syrup Onion bhajis dough Making 29 Frying 15 Making 14

M

R Making Balls 25 Rice

Chai tea 40 Cooking 18 Chicken biryani 17

Garlic naan 34 Rice and marinade Garlic naan dough 34 Combining 19 Gulab jamuns 24 Gulab jamuns dough 25 Rose milk Gulab jamuns sugar syrup 25 Making 37, 38 Jalebis 28 Jalebis dough 28 S Jalebis sugar syrup 29 Matar paneer 21 Soaking Onion bhajis 14 Gulab jamuns 26

Onion bhajis dough 14 Rose milk 37, 38 Shaping Tomato coconut chutney 31, 32 Garlic naan dough 35 Tomato coconut mixture 32 Vegetable samosas 10 T

Vegetable samosas filling 11 Tomato coconut chutney Marinade Making 31, 32 Cooking 18 Tomato coconut mixture Marinating Making 32 Chicken 18 V Matar paneer Making 21 Vegetable samosas Folding 11 O Frying 12 Making 10 Onion bhajis Making 14 Vegetable samosas filling Making 11

46

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