Meals for Young Cooks:
Indian Recipes

Dinner from India

Meat Yakhini Pulao
Tomato Bhurtha
Carrot Halva

Meat Yakhini Pulao

1 pound meat

1 large onion, finely sliced

1 bay leaf

2 peppercorns

2 cloves

1/2 stick cinnamon

3 3/4 cups water

salt to taste

2 ounces butter

1 ounce almonds

1 cup rice

1 ounce raisins

pinch saffron in 1/2 teaspoon milk

Cut meat into 2″ pieces. Tie 1/2 of sliced onion, meat, and spices in a muslin cloth, place in saucepan with water, and bring to a boil. Simmer gently till meat is tender. Add salt to taste. Lift cloth bag from liquid, remove muslin and spices, and set meat aside. Keep 2 1/2 cups strained liquid. If more liquid is needed, add water. In large saucepan heat butter and fry remaining sliced onions and almonds until golden brown. Take out and keep warm. Put meat in hot butter and fry gently till meat is dry. Place meat on plate. In the same butter (add more if needed) fry rice for 5 minutes, add raisins, and fry for 1 minute. Now add strained liquid and bring to a boil. Cover and simmer till water is absorbed. Put in a baking dish, add meat and saffron-milk mixture, and cook at 290° for 20 minutes.

Carrot Halva

2 ounces sliced almonds

1 ounce raisins

pinch saffron

2 teaspoons warm water

1 pound carrots

5 cups milk

1 cup sugar

2 ounces butter

Dissolve saffron in water. Grate carrots as finely as possible. Bring milk to a boil and add carrots. Simmer, stirring occasionally, till thick and creamy. Add sugar, raisins, butter, and saffron, and continue cooking till halva is a rich golden color. Put in dish and sprinkle with sliced almonds. Serve cold.

Tomato Bhurtha

4 ripe tomatoes

1 large onion, finely chopped

2–3 green chilies, finely chopped

salt and sugar to taste

Scald tomatoes in boiling water. Remove skins and mash with fork, removing hard parts. Mix in onion, chilies, and add salt and sugar to taste.

Illustrated by Shauna Mooney