Basic HTML Version
6
Sauté until the onions are translucent
7
Add the potatoes, carrots and chick peas
and sauté for 5 minutes
8
Add the mint, half of the cilantro, tomat
yogurt, salt and water
9
Drain the rice and add to the pot
10
Boil on high heat for 5 minutes, then si
on low heat for 20-25 minutes
11
Let stand covered and off of the heat fo
few minutes before serving
12
Garnish with fried onions and cilantro
Cucumber and Tomato Raita
2 cups plain yogurt
1 cup cucumber, small diced
½ cup tomatoes, small diced
½ Serrano green chile, finely chopped
½ teaspoon cumin powder
1 tablespoon cilantro, chopped
Black pepper and salt, to taste
Directions
1
Combine all ingredients except cilantro
2
Garnish with cilantro
3
Serve with Chole Sabzi Pula
Chole Sabzi Pulao
(Chick Peas and Vegetable-spiced Basmati Rice)
Yields 10 servings
Spiced Basmati Rice
2 cups Basmati rice
3 tablespoons vegetable oil
3 tablespoons unsalted butter
9 cloves
1 inch cinnamon stick
4 cardamom pods
1 tablespoon fresh ginger, finely minced
1 tablespoon fresh garlic, finely minced
1 cup onion, thinly sliced
½ Serrano green chile, minced
1 cup potatoes, ½ -inch dice
½ cup carrots, ½ -inch dice
1½ cups chick peas, canned, drained and rinsed
1 large tomato, 1-inch dice
½ cup plain yogurt
1 tablespoon fresh mint, chopped
2 tablespoons fresh cilantro, chopped
3 cups hot water
Directions
1
Rinse the rice in cold water and soak for
30 minutes
2
In a thick bottomed pot, add the oil and sauté
half of the onions until golden brown
3
Remove the onions and set aside for garnish
when the dish is fully cooked
4
Using a blender or food processor, finely grind
the cloves, cinnamon stick and cardamom pods
5
Melt the butter in the pot over medium heat
and then add clove, cinnamon, cardamom,
ginger, garlic, chile, and remaining onions
CHEERS !
Pascal Jolivet Sancerre 2010 Loire Valley
Sauvignon Blanc from the chalky hills along the Loire River generates lengthy finis
despite the mouth-watering, refreshing crispness. An excellent accompaniment to
spicy and earthy Indian food.
-
Doug Frost, Master Sommelier and Master of Wine
Shashi Sanamvenkata
Executive Chef Shashi Sanamvenkata is
responsible for spearheading our catering
facility in Houston, Texas. He gained his
chef certification at the Institute of Hotel
Management and Catering Technology
in Hyderabad, India. His international
background has proven to be a valuable
asset in designing menus for all United
flights, especially those to Delhi andMumbai.
Chef Shashi brings more than 20 years of
international experience in designingmenus
for airline travelers. We invite you to try his
recipe for Chole Sabzi Pulao.
Chef’s Tip
Prepared Indian-style curries are readily
available at most large grocery stores. If
you’re short on time, use prepared curry
paste to replace the spices and herbs.
152_HEMS_0312.indd 1
01/0