kheer (rice pudding)

1.2 L milk

75 g basmati rice, rinsed

100 g sugar

150 g rasins, golden & corinth

1 piece of cinnamon, or a couple tbsp cinnamon powder

6 cardamon (pods? seeds?) 

2 tsp rosewater

flaked almond 

Sorry, I converted these measurements when I made it but didn't write it down, plus it was probably to ml and wouldn't help you much anyway..... just google it and you can find out! 

boil milk, add rinsed rice and stir w/ a wooden spoon for 10 min, leave to cook at least one hour, stirring occasionally on very low heat. Add sugar, rasins, cinnomon and cardamon and cook for another hour, stirring frequently (i'm pretty sure I didn't cook it this long). At the end of the cooking time, it should look like cream. After taking it off the heat add rosewater and stir, transfer to a serving bowl, sprinkle flaked almond and refridegerate until you're ready to eat! 

channa masala

2 tins of chickpeas, rinsed in a colander

1 tin chopped tomatoes

1 large onion, chopped in long strips

3-4 med potatoes

1 -1/2 tsp Turmeric

2 tsp Garam masala

2 tsp ground coriander

2 tsp salt

1 tbsp onion seeds

1 tbsp cumin seeds

veggie oil

heat the oil in the pot.

add onion seeds & cumin seeds and let them pop & fizzle for 20 seconds.

add onions and saute until they're lightly browned.

add tin of chopped tomato for 5 min and then add the spices.

then add the cubed/chunked potatoes. add 3 small glasses of water into the pot and bring to a boil. let it simmer on a low flame for 20 minutes with a lid, to soften the potato.

once potato chunks are soft add the chickpeas, stir it all up and add another cup of water, bring to a fierce boil and then turn the flame down to simmer in the pot for a while- with lid partially on. Add some freshly chopped coriander/cilantro and let it simmer for another ten minutes. after that turn off heat and put the lid on and let it stand until your rice is ready! 

bangan ka bhurta

2 eggplants

vegetable oil

1-2 onions, chopped

2 roma tomatoes, sliced

1/4 tsp cayanne pepper

1/4 tsp salt

1/4 tsp pepper

fresh cilantro

some garam masala (maybe a  tbsp?)

Quarter and then Broil the eggplant for 5-6 min until it's slightly scorched (you should turn them halfway) . Microwave eggplant about 5 min on high, until tender. As soon as it's cool enough to handle remove most of the skin and cut it into thick slices.

Meanwhile, heat oil in the skillet and saute onions until tender, mix in eggplant and tomatoes. Add the seasonings and adjust to your liking.... Saute until tender. Garnish with cilantro and serve! 

this is an indian eggplant dish