1. Ethiopian Spicy Cheese Dip Ingredients: cheese, parmesan, hard butter, without salt spices, pepper, red or cayenne spices, garlic powder spices, cardamom spices, pepper, black Directions: Preparation:. In a bowl, flake the cheese with forks. In small pot, on a law heat, melt the butter; remove from heat; add Mitmita (cayenne pepper), false cardamom, white pepper and garlic powder. Pour the melted spiced butter on the cheese; mix well until completely marinated. Keep it in the fridge and serve it cold. P.S. If home-made cheese is needed, you may boil 2 gallons of buttermilk at a lower heat, with a pinch of salt and one lemon juice, stirring continuously. leave it to cool, strain and discard the water. * You will find these spices in Ethiopian or Indian shops/groceries. Source Archive
2. Pooris (Fried Indian Bread) Ingredients: wheat flour, white, all-purpose, unenriched oil, canola salt, table water, bottled, generic Directions: Put the flour and salt into a medium-sized bowl. Pour the oil and hot water on top. Mix together with hands until it becomes a soft dough. Cover the dough with a damp towel to keep it moist. Let the dough sit for 30 minutes. Sprinkle some flour on the counter and knead the dough for a couple of minutes. Divide the dough into 6 equal parts. Roll each piece into a 6-inch circle. Be sure to cover each circle with a cloth to keep from drying out. Heat a couple of tablespoons of canola oil in a skillet. When the skillet is hot, fry one circle of dough at a time, adding a little oil with each. Fry 15-20 seconds on each side until the it is puffed and golden. Serve hot. Source Archive
3. Authentic Navajo Indian Fry Bread (Taco Bread) Ingredients: oil, olive, salad or cooking wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table milk, fluid, 1% fat, without added vitamin a and vitamin d Directions: In a heavy large frying pan heat the oil to 365 degrees; Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top. Mix together dry ingredients in a large bowl; *see note about salt. Gradually add warm milk and mix to make a soft dough. When the dough has pulled together, cover and let sit in a warm place for 10 to 15 minutes. Break off a golf ball sized piece of dough and pat it out flat in your hand, no thicker than 1/4 inch. Place 2 or 3 flats at a time into the hot oil and when they begin to bubble flip them over and fry until they're a nice light golden brown. Remove and drain on paper towels then serve hot (keep them covered in a bowl until you're done frying). You can make larger flats; just make sure they're no thicker than 1/4" and fry one at a time. Source Archive
4. Black Bean Patties Recipe Ingredients: beans, snap, green, raw cornmeal, degermed, unenriched, yellow spices, cumin seed rice, white, long-grain, regular, unenriched, cooked without salt soymilk, original and vanilla, unfortified Directions: The North American Indians made patties of black beans and cornmeal, cooking them over campfires. Brown rice has been added to give them more substance, though the Native Americans on the plains would have used wild rice. For a main dish, you can make or possibly buy a mushroom gravy to serve over the patties, serving with a green vegetable and salad. Uncooked patties can be wrapped in wax paper and frzn, then for a quick meal you can defrost and fry or possibly grill. This is a nice way to use up leftover rice or possibly beans, but you can also cook some for the occasion. For breakfast, you can serve with hot maple syrup. Cold the beans and rice, if you have just cooked them. Combine all the ingredients well. Add in more cornmeal as needed to create a stiff dough. Form into patties. Add in corn oil to a frying pan and fry, or possibly grill over charcoal. Cooking black beans: put 1 c. dry black beans in 3 c. water and store overnight (a qt canning jar works well for this.) Bring to a boil in fresh water and simmer around 40 min. Cooking brown rice: place 1 c. brown rice in 2 1/2 c. water. Bring to a boil, then cover and simmer till water has disappeared, about 35 min. Let the rice rest with cover on an additional 10 min. Source Archive
5. GEVALIA Indian Coffee Ingredients: beans, snap, green, raw water, bottled, generic milk, fluid, 1% fat, without added vitamin a and vitamin d sugars, granulated spices, cardamom Directions: Cover base of small Indian coffee filter with perforated cup. Place coffee in cup; use handle to gently press plate into coffee grounds. Pour boiling water over plate; top with lid of filter. Let stand 15 min. Bring milk just to simmer in saucepan. Remove from heat; beat with whisk until frothy. Add to coffee along with the sugar and cardamom; stir. Source Archive
6. Creamy Indian Lentils and Rice Ingredients: oil, olive, salad or cooking onions, raw rice, white, long-grain, regular, unenriched, cooked without salt spices, curry powder mustard, prepared, yellow salt, table spices, pepper, black water, bottled, generic lentils, raw spices, coriander seed cream, sour, cultured Directions: Heat oil in a large Dutch oven over medium-high heat. Add onion; saute 8 minutes or until golden brown, stirring occasionally. Add rice and next 4 ingredients (rice through pepper); saute 1 minute. Add water and lentils; bring to a boil. Cover, reduce heat, and simmer 1 hour. Remove from heat; stir in cilantro and sour cream. Source Archive
7. Indian Flat Bread Ingredients: wheat flour, white, all-purpose, unenriched salt, table milk, fluid, 1% fat, without added vitamin a and vitamin d water, bottled, generic butter, without salt Directions: Melt the butter in a frying pan on stove top. Mix the flour, salt, milk, and water. Let dough mixture rest for 2 hours. Make 6 balls from dough. Roll out the 6 balls. Brush with some of melted butter. Fry the dough in the rest of the melted butter with stove top set on medium. Source Archive
8. Peach Gujiya An Indian Empanada or Pie? Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking soda butter, without salt oil, olive, salad or cooking peaches, yellow, raw shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) sugars, granulated spices, pepper, black spices, cardamom cornstarch Directions: For the dough, mix flour, baking soda and ghee together. For the ghee to mix well with the flour, I take a little flour in hand and rub it between my palms. If you hold flour in your fist and, on opening the fist, it holds itself in a ball and doesnt crumble away, then you know the proportion of ghee and flour is right and it is mixed well. Now, while sprinkling a little water, try to knead the flour to form a stiff dough. You should not be able to penetrate the dough very easily when poking with a finger. Cover with a damp cloth and set aside. For the filling, mix all the remaining ingredients together. Set aside. Divide the dough into equal parts and make balls. Dust your working station and roll each ball into circle (if the circles are not circular enough then just use a small plate or cup as a cutter). Put a tablespoon of filling on one half of the circle. Run a finger dipped in water around the edges. Fold the other half over it so the edges meet, forming a half moon. My life was a little easier because my mom got me these gujiya fillers and cutters from India. But you can use a fork to press the edges and stick them together, forming tiny lines all around the edges, just like you do for empanada. Repeat the same for the rest of the dough and filling. Cover it with a damp cloth. Heat oil/ghee for deep frying and fry gujiya until it is golden brown on the outside. I poked a hole on one side of the gujiya as soon as it came out of the deep fryer. I think it helped release the steam from inside of the gujiya without letting the juicy liquid seep out of it. (I could be wrong, too.) You can either serve it hot or when its cool enough to not burn your tongue! Source Archive
9. Old Fashioned Indian Pudding Ingredients: cornmeal, degermed, unenriched, yellow sugars, granulated salt, table molasses butter, without salt milk, fluid, 1% fat, without added vitamin a and vitamin d Directions: Preheat oven to 350 degrees. Heat milk and butter in saucepan or microwave till warm. While milk is warming mix cornmeal, sugar, molasses and salt together in a baking pan until the mixture is smooth and well-mixed. When milk is warm enough that the butter begins to melt (the original recipe says to scald it but I don't get it that hot) add the warm milk to the molasses mixture. Do it slowly, stirring after each addition until incorporated. Once all the milk is added put in oven. Stir every 20 minutes or so. The cornmeal will initially lump or settle to the bottom of the pan. Mix it together and get rid of the lumps. The mixture will cook down and get thicker. When it is thick, brown and grainy looking it is done. This takes between 1 - 2 hours depending on whether you are using whole milk or milk with less fat. Remove from oven. Let cool a bit and serve with iced cream or whipped cream. Source Archive
10. Indian-Spiced Cashews Ingredients: nuts, cashew nuts, raw sugars, brown salt, table spices, curry powder spices, cumin seed water, bottled, generic butter, without salt Directions: On parchment paper-lined or greased rimmed baking sheet, toast cashews in 350F (180C) oven until fragrant and golden, about 10 minutes. Meanwhile, in large bowl, combine 2 tbsp (25 mL) of the sugar, salt, curry powder and cumin; set aside. In saucepan, bring water, remaining brown sugar and butter to boil, stirring constantly. Add cashews, stirring to coat; simmer until no liquid remains, about 3 minutes. Add to spice mixture; toss to coat well. Spread nuts on same baking sheet; roast until coating is dry and slightly golden, about 10 minutes. Let cool on pan on rack. (Make-ahead: Store in airtight container at room temperature for up to 1 week. ). Source Archive
11. Indian Pudding Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d cornmeal, degermed, unenriched, yellow molasses salt, table milk, fluid, 1% fat, without added vitamin a and vitamin d Directions: Preheat oven to 275 degrees F (135 degrees C) and lightly grease a 9x9 inch baking dish. Place 4 cups hot, scalded milk in the top of a double boiler over boiling water. Pour in corn meal, a little at a time, and stir constantly until thick. Remove from heat and stir in molasses and salt, then pour mixture into baking dish and stir in 2 cups of cold milk. Bake for 3 hours, or until set and a pick inserted in the center comes out clean. Serve warm. Source Archive
12. Indian Fry Bread and Elephant Ears Ingredients: water, bottled, generic wheat flours, bread, unenriched milk, fluid, 1% fat, without added vitamin a and vitamin d leavening agents, baking powder, double-acting, sodium aluminum sulfate sugars, granulated salt, table oil, canola wheat flour, white, all-purpose, unenriched Directions: For the dough: In a mixing bowl, whisk the warm water and yeast together until the yeast has dissolved. Whisk in the milk, sugar, baking soda, salt and 1 tablespoon canola oil. With a wooden spoon, start stirring in the flour 1/2 cup or so at a time, until a soft dough forms. Knead for a couple minutes in the bowl and then cover with plastic wrap and place in a warm spot for an hour or so until almost doubled in size, or refrigerate overnight or for a couple days. (If you refrigerate the dough, let it come to room temperature before using it.) For fry bread: Add about 2 inches of oil to a fry pan or Dutch oven. Heat until a small piece of dough rises quickly and sizzles when dropped in. Divide dough into 6 pieces and shape into balls. On a well-floured surface, roll each ball to about 1/8 inch thick and about 6 inches in diameter. Fry one at a time in the hot oil for about 2 minutes per side until dark brown. Drain on a paper-towel-lined plate and then serve with butter and honey or cinnamon and sugar, maple syrup and ice cream, or pile high with taco meat or beans and lettuce, cheese and salsa. For elephant ears: Add about 2 inches of oil to a 12-inch fry pan or Dutch oven. Heat until a small piece of dough rises quickly and sizzles when dropped in. Divide dough into 8 to 10 pieces depending on how big you want your ears. Do not make them bigger than your pan though! On a well-floured surface, roll each ball into a think 8 to 10 inch circle. The dough should be very thin (similar to a tortilla) and it can have a mixture of thin and thicker spots. Fry quickly for about 1 minute per side until dark brown and bubbly and slightly wavy. Drain on a paper-towel-lined plate and serve covered with cinnamon and sugar or any toppings of your choice. Source Archive