very fine paste.

b. Add salt to the curds and beat until it becomes smooth.

Add the ground paste and beat again to mix all ingredients.
Use it as dip or salad dressing.
Pakwan Buzzword: DUM
"Dum" describes a process whereby the material is cooked
between two gentle fires, one above and one below. Usually,
the one below is a wood fire and is drawn, should the heat be
excessive. The one above is live charcoal, extensively
used for making Biryani or Hyderabadi Dishes.
Ask Chef Sonzy: You can call me Sonzy. Ask me any recipe
questions or queries you have about Indian cooking. You can
also send in your comments, suggestions and contributions
to me and I will feature them here.
Indian Food and Cuisine 45Second Newsletter at
WZ.COM
Issue #2
Welcome, Indianfood Lovers!
This issue of "Pakwan" highlights the motherly touch that is
echoed in all Indian recipes. Each dish in India is nurtured
with love and is a feast in itself. So have a ball
Weekly ReSource:
Ammas.com features a full cooking section made up of
36,000 authentic Indian recipes, including prompt cooking
advice and online cooking school. Managed by mothers, they
have everything from microwave cooking to party
makeovers.
http://www.ammas.com
Quick Tip: How to make Paneer
1 ltr milk
1/2 tsp citric cid or lemon juice
2 tbsp water
Method:
a. Dissolve the citric acid in water. Bring milk to boil, stirring
continuously. Add the acid solution gradually, while stirring.
When the milk curdles fully, turn off heat.
b. Cover for 34 minutes. Drain into a muslin cloth. Hold
pouch under running water. Press out excess water.
c. Shape and place cloth under heavy weight for 23 hours
before using as required. However, another substitute which
can be used to make paneer dishes is Tofu or cheese made
of soy milk.
Try that too :)
Pakwan Buzzword:
"Karahi" is indeed a woktype utensil used in India. Karahi
dishes are quick stirfried style cooking with lamb, chicken,
seafood or vegetables, often served in a cast iron skillet.
These karahi dishes are very famous in British restaurants.
Indian Food and Cuisine 45Second Newsletter at
WZ.COM
Issue #3
Welcome, Indianfood Lovers!
I turned 24 on the 24th of last month, and my mother gave
me a birthday surprise. It's a favourite dessert made in
Indian Monsoons called "Malpua." You can read the recipe
here:
http://www.sanjeevkapoor.com/recipes/desserts/sweetmeats/
malpua.html
Weekly ReSource:
Chef Shital Kejriwal brings you a nice collection of Authentic
Indian Cuisine at this site. It also has a bachelor's area, some
rechauffing tips. Special sections on Rajasthani and South
Indian food are worth reading.
http://www.cookingmarvel.com
Quick Tip:
Indian Food and Cuisine 45Second Newsletter at Q: If you have absolutely no traces of curd in your house,
WZ.COM how can you make curd without borrowing a little from your
Issue #1 neighbor's house?
Welcome Indianfood Lovers! A: If we put in a little (2 tsp) of Dal (Pulses) Stock in the
"Pakwan" in Hindi means a cooked meal. So every week, I'll utensil in which curd is made, you can still make curd
cook without any help in the first place. :)
up a dish for you containing the best resources on Indian Pakwan Buzzword:
Food. Tandoor (tahnDOOR): Used throughout India (and found in
Among the regulars will be a nifty recipe, a useful website Indian restaurants throughout the world), the traditional
and roundedtop tandoor oven is made of brick and clay. It's used
some tidbits on the spices and utensils used in Indian to bake foods over direct heat produced from a smoky fire.
Cooking. The dough for the delicious Indian bread naan is slapped
Let's get sizzling... directly onto the oven's clay walls and left to bake until puffy
Quick Dip: Mint Chutney and lightly browned. Meats cooked in the tall, rather
Ingredients: cylindrical tandoor are usually skewered and thrust into the
2 1/2 cups curds, 1 cup mint leaves, 3 nos. Chilies oven's heat, which is so intense (usually over 500*F) that it
1/4 cup water, salt cooks a chicken half in less than 5
Method: minutes.
a. Combine all ingredients, except the curds, and grind to a
REAL INDIAN FOOD 1
Ask Chef Sonzy: Still wondering what your Indian friends
cooked at the last dinner party? Ask me any recipe questions
or queries.
Indian Food and Cuisine 45Second Newsletter at
WZ.COM
Issue #4
Namaste, Indianfood Lovers!
Last week, the whole of India celebrated the birthday of
Great Lord Krishna. We had a host of mouthwatering dishes
along with the usual pomp and show. A typical recipe during
this festival is Shrikhand, which you can get here:
http://www.bawarchi.com/festivals/janmashtami.html
Weekly ReSource:
Ruchi's kitchen is unique, as it presents you easytodo party
menus, a wonderful collection of tips and a special section on
kids. In addition to answering your question, there's
something for Weight Watchers, too.
http://www.ruchiskitchen.com/
Quick Tip:
Keeping garlic fresh for a longer period of time: Peel and
mince a full garlic clove, then place it in a small jar and cover
with olive oil. You can refrigerate it for about one week, and
to your great surprise, it will remain fresh and will give you
the
same garlic flavor.
Pakwan Buzzword: Degchi/Pateela/Handi/Deg
These all belong to the same family of pots and are
traditionally made of brass or copper. Nowadays, the use of
stainless steel and aluminium is also widely used. The shape
of the vessel may vary. The pateela has straight sides and
the bottom is slightly rounded. The handi, on the other hand,
has a neck that is more
narrow than the base. A deg is a bigger version of the handi.
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can
visit http://www.wz.com/45secNewsletters.html
Ask Chef Sonzy: Still wondering what your Indian friends
cooked at the last dinner party? Ask me any recipe questions
or queries you have about Indian cooking.
Indian Food and Cuisine 45Second Newsletter at
WZ.COM
Issue #8
Namaste, Indianfood Lovers!
It's festive time here in India. Of all the festivals celebrated
in India, Diwali is by far the most glamorous and important.
Enthusiastically enjoyed by people of every religion, its
magical and radiant touch creates an atmosphere of joy and
festivity.
"Diwali" means an array of lamps. Every home lowly or
mighty, the hut of the poor or the mansion of the rich is
alight with the orange glow of twinkling diyas (small earthen
lamps) to welcome Lakshmi, Goddess of wealth and
prosperity. Dancing to this glittering glow and rhythm in air, I
bring you this month's box of savouries which we call
"Pakwan."
Sweetmeats of Diwali, The Festival of Lights Diwali is the
season of sweet making. Homes are decorated, sweets are
exchanged, and parties begin. Rediff.com features all Indian
states celebrating Diwali in their own way. This site lists
traditional sweet recipes from different Indian states.
Laddoos of Uttar Pradesh and Malpuras from Rajasthan: here
is a nice guide if you want to savour the Indian customary
sweetmeats.
http://www.rediff.com/travel/oct/21state.htm
Pakwan Buzzword: Haldi (Turmeric)
Used in cooking since 600 BC, "Haldi" or Turmeric is the root
of a tropical plant related to GINGER. Though native to the
Orient, this spice is now also cultivated in India and the
Caribbean. It has a bitter, pungent flavor and an intense
yelloworange color. In Biblical times, turmeric was often used
to make perfume,
a comment on its rather exotic fragrance. Today it's used
mainly to add both flavor and color to food. It's also a
primary ingredient in MUSTARD and is what gives
Americanstyle prepared mustard its bright yellow color.
Cooking Tip of the day, Turmeric all the way!
* Add a pinch of turmeric powder to the oil before adding
green
vegetables. The vegetables will retain their greenness better
even after cooking.
REAL INDIAN FOOD
* Although turmeric is added to dishes in daily cooking, a
nice
way of taking it daily is to use one teaspoon of turmeric
powder
in a cup of warm milk.
* For treating wounds, make a paste and apply twice a day.
Fresh
or Dry Turmeric is also used in saline gargles for relief from
a sore throat.
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Main Dishes/ Snacks
Khatte Channe Punjabi Chickpea Dish to be served with
Bhature.
Bhatura (bread) : Indian Bread with White Flour.
Malai Kofta : Rich Cheese Balls in Tomato Cream
Baingan Masala : Brinjals with a difference.
Khatta Meetha Paneer :Cheese and Vegetables Saute.
Sai Bhaji: Sindhi Breakfast
Curd Rice
Lazeez Bandh: Cauliflower Dish
Fried Rice: The Indian Way
Desserts
Kesar Kulfi : Mughlai Dessert
Sandesh : Bengali Tofu Delight.
Gajak : After Dinner Toffee !
Mango Souffle
Kheer : Queen of Creams.
Ghiya ki Kheer : with BottleGourd
Other Popular Dishes
Chicken Tikka Masala (Popular) : Very famous tandoori
Chicken tikka sauted with a thick gravy.
Jal Jeera : Spicy Cocktail Drink !
Boondi Raita : Yummy Yoghurt with Crumbs!
Pista Milk : Flavoured Sweetened Milk
Ask Chef Sonzy: Still wondering what your Indian friends
cooked at the last dinner party? Ask me any recipe questions
or queries you have about Indian cooking. You can also send
in your comments, suggestions and contributions to me and I
will feature them here.
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Other people who subscribe to this ezine also enjoy:
Southern Food and Recipes 45Second Newsletter
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2
subscription box. To see all of our most popular ezines you Cooked Rice 1 cup
can Milk 4 cups
visit Sugar 3/4 or 1 cup
http://www.wz.com/45secNewsletters.html Ground Cardamom 1 tsp
Aloo Mutter Raisins 2tbsp
Ingredients: Ghee 3 tbsp
Potato 2 big Almonds(optional)
Tomato 2 big Pistha (optional)
Peas 1 cup
Onion 1
Green chilli 2
Garam masala as required
Chilli powder as required
Salt to taste
Mustard seeds 1/2 tsp
Cumin seeds 1 tsp Method:
Ginger garlic paste 1 1/2 tsp Boil milk along with sugar .Add rice and ghee to the milk
Turmeric cook until liquid has been reduced by half on a low/medium
Curry leaves flame.Then add cardomom and again cook for 10
minutes.Garnish with raisins, almond and pisthachio.
Mixed vegtable curry for poori
Ingredients:
Onion 2 big
Tomato 1 small
Peas 1/2 cup
Beans 1/4 cup(optional)
Method: Carrot 3
Heat oil or butter a pan add mustard and cuminseeds when Green chilli 3
it splutter add onion ,green chilli, ginger garlic paste and Besan flour 2 tbsp
turmeric .Fry it until it turns light golden brown in colour.Then Red chilli powder as required
add tomato ,garam masala, red chilli powder and salt .Cook Salt to taste
until it bacame pulpy. Coriander powder 1/2 tsp
Add potato and peas to it and mix it well. Pour in required Curry leaves
water and bring to a boil.In medium heat ,cover the pan and Coriander leaves
cook until the potatoes are done. Garnish with coriander Mustard Seeds 1/2 tsp
leaves .Serve hot with rice and roti. Cumin seeds 1 tsp
Crushed garlic 2
Shrimp Curry Turmeric
NonVeg Dishes
Ingredients:
Shrimp (Prawn) 1lb
Chopped onion 2
Chopped tomatoes 2
Green chilli 3
Ginger garlic paste 2 tsp
Chilli powder 1tsp Method:
Coriander Powder 3 tsp Cut above vegtables in to small pieces.
Turmeric powder 1/4 tsp Heat oil in a pan add mustard and cumin seeds when it
Curry Leaves 3 stalks splutter add onion,garlic,green chillli, curryleaves and
Salt as required turmeric to it.Fry onion for 7 minutes.Then add all above
Method: vegtable , red chilli powder and salt.Fry it for another 10 to
1. Clean the shrimp. 15 minutes.Mix besan flour in 1/2 or 3/4 cup water. Add
2. Mix chilli powder, coriander Powder and turmeric powder besan water to it .Mix it well .Cook it for 5 minutes.Garnish
together with little water and keep it aside. with coriander leaves.Serve hot with poori, chapathi and
3. Heat oil in a pan and add the chopped onions, ginger dosha.
garlic paste and green chilies. Sauté it for a while until it Fish Curry(South Kerala Style)
turns golden brown color and then add chopped tomatoes. Ingredients:
Sauté it well till it is mixed with the onion and make it like a Sliced Salmon, White pomphret or King Mackerel fish 1kg
paste. Add the mixed masala to the sautéed gravy and cook Shallots 1520 nos
it well till the raw smell of the masala goes off and put 1 Garlic 78nos
stalk of curry leaves. Finally add the shrimp into it and mix Ginger 1 big piece
well with gravy. For more gravy add water to it. Put the rest Curry Leaves 4 stalks
of the curry leaves into it. Cook this till it is done. Serve it Chilli Powder 2 tbsp
with rice, fried rice, chapatti etc. Coriander Powder 2 tbsp
Rice Dosa Turmeric Powder 1 tsp
February 16th, 2006 by Sree in Breakfast Fenugreek Powder 1/4 tsp
Mustard 1 tsp
Salt to taste
Kudam puli (Kukum star) 5 pieces

Ingredients:
Rice flour 1 1/2 cup
Crushed green chilli 2
Salt to taste
Red chilli powder as required Method:
Cumin seeds 1 tbsp Soak the Kudam puli in 1/2 cup of water for 15 20 minutes.
Chopped curry leaves Mix Chilli Powder, Coriander Powder, Turmeric Powder and
Sour butter milk 1/4 cup(optional) Fenugreek Powder in little water and make a paste.
Rice Kheer Heat coconut oil or vegetable oil in a pan, put mustard seeds
March 9th, 2006 by Sree in Dessert & Beverages and let it splutter. Now add sliced shallots, chopped garlic
Ingredients: and ginger and 2 stalks of curry leaves. Sauté it well. Add the
REAL INDIAN FOOD 3
paste of Chilli Powder, Coriander Powder, Turmeric Powder Salt to taste
and Fenugreek Powder to it and sauté it very well till it is Ghee as required
cooked and turns to dark color. Then add the Kudam puli and Oil as required
its water to it and boil well. Finally add the fish pieces and 2 Method:
stalks of curry leaves. Add sufficient amount of water to 1. Marinate the fish with chilli powder, pepper powder,
make enough gravy to cover all the fish pieces. Add salt as turmeric powder and salt. Keep it for 30 minutes and then fry
necessary. Cook until the gravy is thick. Serve it hot with the fish in oil. Keep this aside.
rice. 2. Fry the sliced onion in ghee and keep it aside. Fry the
Poori cashew nut, raisins in the same ghee and keep it aside.
Ingredients: 3. Take the left over oil in which you have fried the fish and
Wheat Flour 2 cups heat this oil in a pan. Mix the ginger paste, garlic paste and
Water as required powdered fennel seeds together and put this in oil and then
Oil 2tbsp put the chopped tomatoes and green chilli to it and sauté
Salt to taste well.
Oil for deep frying 4. Once it is sautéed add the half of the fried onions, fried
fish pieces, chopped coriander leaves, chopped mint leaves
and garam masala to it and heat it for five minutes. For
gravy add 2 cups of boiling water and mix together.
5. Heat the pot and pour ghee. Put the washed and drained
rice and fry for about 56 minutes. Make sure that the grains
are not broken. Pour boiling water (for 5 cups of rice take 10
cups of water) increase the heat to high. Add salt and lemon
Method: juice (if we add lemon juice to it, the rice won’t stick
Mix Flour,oil and salt. Knead well by adding water to make a together). Cook the rice until it is done and the water is
hard dough.Cover it with a wet cloth. Heat oil in a skillet until totally absorbed. Mix the rice with the prepared fish gravy
very hot.Divide the dough into lime sized balls.roll each ball and garnish with fried onions, cashew nuts and raisins.
in to a round shape as roti.Deep fry poori’s in hot oil for a 6.Serve it hot with pappad, pickle and onion tomato curd
minute.Turn a side and fry until it became puffed and golden salad in vinegar.
in colour. Aloo Dum
Method: March 20th, 2006 by Sree in Veg Dishes
Mix all above ingredients with enough water (approxmately 4 Ingredients:
cups) into semi liquid consistency.Soak it for 1 hour.Heat Small potatos 1lb
nonstick pan and grease it with a spoon of oil and make a Sliced tomatos 2
thin layer dosa. Sprinkle 1 tsp of oil and Cook until it turns Onion 2
light golden color and turn it cook for i min.Serve hot with Bay leaves 2 or3
coconut chutney and peanut chutney. Ginger garlic paste 1 1/2 tsp
Coconut Burfi Yogurt 1/2 cup
Snacks Red chilli powder as required
Ingredients: Salt to tatse
Fresh grated coconut 1 1/2 lb Mustard seeds 1/2 tsp
Sugar 1 lb Cumin seeds 1tsp
Water 1/2 cup Butter 2tsp
Ghee 5 or 6 tbsp Turmeric
Cardomom 4 or 5 Method:
Method: Peel potatoe.Heat 1/2 cup oil in a pan and deep fry until it
Heat a heavy bottomed pan ,Add ghee to the pan and heat turns brown.Remove to a dish.
it. Then put the coconut and continuously fry it till it Take some oil in another pan, fry bayleaves ,mustard and
becomes dry. cumin seeds for a minute.Then add onion,tomato
Heat a heavy bottom sause pan and boil sugar in water till it ,turmeric,ginger garlic paste,red chilli powder ,salt and fry till
desolves and thickens.Turn heat to low and add grated raw smell goes off.Then add potatoes, 1/2 cup water and
coconut and 2 tbsp ghee and stir well.Continue cooking on curd.When potatoes are cooked and gravy is thick.Add in
low heat stirring all the time.When it is done , the mixture garam masala and butter.Remove from heat at once and
should leave the sides of the pan.Add cardomom and mix serve with plain rice and chapathi.
well.Then remove from heat.Spread the mixture on a Mango Kulfi
greased tray.Use a buttered knife to spread it thinly and March 20th, 2006 by Sree in Dessert & Beverages
smoothen the surface.Let it dry for 5 min and then cut into Ingredients:
diamond shape pieces.Then press any nuts(almond or Ripe mangoes 4
cashew or pistha) in the ceter of each shape. Milk 3cups
Fish Biriyani Sugar 1/4 cup
Rice Specialities Gelatin 2tsp
Cold water 2tbsp
Finely chopped pistachio 1/2 tbsp
Method:
Wash and peel mangoes, cut off and make liquidize. Leave a
some pulp to give a fruity taste to kulfi.
Boil milk with sugar ,keeping on low heat and stirring all the
while till milk is reduced to half.
Ingredients: Remove from heat and set aside. Mix gelatin with cold water
Basmati Rice 1k or 5 cups and bring to a boil. Keep stirring,
Fish 1k then add to milk and stir well to mix.
Sliced Onion 1/2k Now add mango juice and pulp, and pisthachio to milk. Mix
Cashew nut 20 25nos well and pour into kulfi cones. Leave in the freezer for 5 to 6
Raisins 50gms hours. You can make kulfi with many varities of fruits.
Tomatoes 1/2k Aloo bajji
Green chilli 6 Appetizer
Garam masala 23 tsp Ingredients:
Coriander leaves 1 bunch Besan flour 1 cup
Mint Leaves 1 bunch Rice flour 1/4 cup
Powdered Fennel seeds 1tsp Baking soda 1 pinch
Ginger paste 1 medium piece Salt as required
Garlic paste 10 cloves Chilli powder as required
Chilli Powder as required Sliced potato or capsicum
Pepper Powder as required Method:
Turmeric powder 1tsp
REAL INDIAN FOOD 4
Mix besan flour, rice flour ,soda,salt and red chilli powder Red chilli powder as required
with water into medium consistency.Heat oil in a skillet.Slice Method:
the potatoes or onions or capsicum thin and round and dip Cut all vegtables into pieces and boil with a little salt till half
them in the batter and fry them in oil until it turns golden cooked then drain.
brown in colour.Serve hot with ketchup or mint chutney Heat butter in a pan add mustard ,cumin seeds when it
.Instead of potato ,capsicum you can use egg ,spinach or raw splutter add onion,green chilli ,ginger garlic paste and
banana. turmeric .Fry until it turns into a light brown color.Add
Batura vegtables to it fry for another 10 minutes.Add yogurt, tomato
Veg Dishes puree, cream to the above mixture followed by sugar and
Ingredients: salt and red chilli powder.Stir it then cover the pan and
simmer till all vegtables are cooked.Add lemon juice .Serve
hot with roti and naan.
Moru Kachiyathu Kerala Special
Veg Dishes
Ingredients:
Yoghurt 2 cups
Water 1cup
1.All purpose flour3 cups Chopped Ginger 1 tsp
2.Fresh milk1/2 cup or as required. Chopped Garlic 1tsp
3.Ghee50gm Shallots (sliced) 6 or 7 nos
4.Salt Green Chilli 2
5.Sugar 1 tsp Curry leaves 1 stalk
6.Egg1 Chilli powder 1tsp
7.Fresh yogurt3 tbsp Turmeric powder 1/2 tsp
8.Baking powder 1/2 tsp Fenugreek powder 1 pinch
9.Chopped coriander leaves Cumin Powder 1/2 tsp
10.Oil deepfrying Mustard 1/2 tsp
Method: Oil
Mix all the ingredients 1 to 9, adding a little olive oil. Knead Salt
the dough until soft Method:
Keep this aside for 3 to 4 hours. 1. Blend yoghurt, turmeric and salt with water.
Shape into round balls and roll it. 2. Heat oil in a pan. Put mustard and let it splutter. Put the
Deep fry in oil. Serve this with chicken curry or chole. sliced shallots into the oil sauté it for 1 minute and add
Tips: If the dough is stickier add a little more flour to it. Chopped Ginger, Chopped Garlic and Green chilli. Sauté it for
eas Pulav a while. Put the Chilli powder, Turmeric powder, Fenugreek
February 22nd, 2006 by Sree in Rice Specialities powder and Cumin powder and fry it in low flame till the raw
Ingredients: smell goes off. Put the curry leaves into it. Pour the blended
Rice (basmati or sona masoori) 3cups yoghurt into the pan when it is only on low flame. Mix well
Water For 1 cup basmati 1 1/2 cup and switch it off when it starts to get hot (transition of cold to
For 1 cup sona masoori 2 cup hot). Otherwise it gets spoiled. Take it from the stove and
Peas 1 or 11/2 cup pour it in a bowl. Serve it with rice.
Green chilli 3 Malai Kofta Cheese Balls in Tomato Cream
Cloves 8 Servings : For 810 people.
Cinnamon 1inch sticks 4 Ingredients
Cardamom 2 For Kofta (Cheese Balls)
Bay leaves 5 350 gms Paneer(Cottage Cheese)
Onion 1/2 3 Tablespoon Maida
Ghee 1tbsp 1 Levelled Table Spoon Baking Powder
Ginger garlic paste 1 1/2 tsp 4 Chopped Green Chillies
Oil as required Chopped Fine Fresh Green Coriander
Salt as required. For Tomato Cream Curry:
Method: 4 Tomatoes chopped fine.
Soak the rice for half an hour in electric rice cooker and 4 Onions Chopped fine.
switch on. Ginger Garlic Paste (acc. to taste)
Heat oil and ghee in a pan, then add chopped onions to it 2 Tablespoons Oil
.Fry until light brown. Then add green chilli, clove, cinnamon, Salt, Pepper,Jeera, Dry Coriander Powder,Red Chilli
ginger garlic paste, cardamom, bay leaves and sauté it for Powder,Turmeric Powder all according to taste and use.
another 3 mins. Then add peas to it and saute it for another Method
2 mins. Add this to the rice in cooker and add salt to it. Mix it Mix all the ingredients for the koftas.
well. Cover the cooker with lid. Make Cheese Balls out of the mixture.
Navaratan kurma Fry the Cheese Balls and Keep them aside.
Veg Dishes Take Oil(2 Tbsp.) in another pan.
Ingredients: Put in Tomatoes, Onions, ginger garlic paste and saute them
cauliflower 1 1/2 cup in oil.
A few cabbage leaves Put in Salt, Pepper, Cumin seeds,Dry Coriander Powder,Red
Carrots 2 Chilli Powder, Turmeric Powder.
Peas 1 cup Add 2 Glasses of Water and cook for 1015 minutes.
Beans 1 cup It's Ready to serve.When serving, put the koftas in the
Potato 1 cup serving dish and pour the Tomato gravy over it.
Butter 1/2 cup Top the gravy with Fresh Cream and Fresh Coriander and
Ginger garlic paste 2tsp Serve Hot.
Sliced onion 2 You can add Cashewnut Paste to the Gravy to make it rich.
Red chillies 3 or 4 Jal Jeera
Pepper 1/2 tsp Servings : 1012 Glasses
Cream 1 cup Ingredients
Tomato puree 1 cup 1/2 Kg. Imli
Yogurt 1 cup 1 Kg. Sugar (fine grounded preffered)
Sugar 1 tsp(optional) 3 4 Green Chillies
Lemon juice 1tsp 1 Piece of Ginger
Mustard seeds 1tsp Black Salt (as per your taste)
Cumin seeds 1 tsp White Common Salt (as per your taste)
Turmeric Roasted Jeera
Salt to taste Pudina (Mint Leaves as toppings)
REAL INDIAN FOOD 5
2 Lemons 2 t. cloves
Namkeen Boondi 8 green cardamoms
Method salt to taste
Wash Imli with water. 3 T. butter
Soak Imli in water along with Sugar, Adrak and Green 2/3 cup cream
Chillies. 1 t. fenugreek
After 810 Hours ,mash the soaked ingredients and sieve 2 t. ginger, julienned
them into a bowl. honey to taste
Put 2 Litres of Water into the Mixture. Method
Put Lemon Juice and the rest of the ingredients in mixture. Whisk all of the ingredients in Part I together in a large bowl.
Mix them all well . Add the chicken breast, cut into 2 inch cubes. Marinate
Put Pudina Leaves into the mixture.(The drink is ready . JAL overnight in the refrigerator. Preheat oven to 350ºF. Bake the
JEERA , Colour: Muddy Brown, Consistency : Clear Soup Like) chicken for 8 minutes, basting with margarine twice. Drain
Refrigerate the JAL JEERA for 2 hours. excess marinade and bake for another 2 minutes.
Before serving, Add Boondi to each seperate serving. ( B While doing this, make the sauce in Part II. Deseed and chop
Chicken Tikka Masala green chilies. Put tomatoes, tomato paste and tomato puree
Serving : 6 in a pot and add approximately 41/4 cups of water. Add
Everything you ever wanted to know about it. ginger and garlic paste, green chilies, red chili powder,
Definition : chicken tikka masala , n. • mild curry dish of cloves, cardamoms, and salt. Cook over low heat until
chicken in a tomatobased sauce, cooked tandoori style (in a reduced to a thick sauce. Strain through a strainer and bring
charcoalfired oven). Optional hefty dose of tartrazine lends to a boil. Add butter and cream. Stir. If the sauce tastes sour,
luminescent orange glow. (As described by BBC) add honey to taste. Add fenugreek and ginger juliennes, stir,
Chicken tikka masala has a truly postcolonial history, and serve with the chicken.
produced when one of the world's greatest cuisines found Bhatura
itself confronted by a British palette unused to anything Servings : 2025 Bhaturas
spicier than table salt. Legend has it one obstinate diner Ingredients
demanded gravy on tandoori chicken. A bemused chef 1 Kg. Maida flour
responded by adding tin of Campbell's tomato soup and Sooji flour (Rava) 100 Grams
pinch of spices, unwittingly partaking in early example of 1 Spoon Baking Powder
fusion cookery. 2 Tbsp. Fat or Ghee
" Chicken Tikka Massala is now a true British national dish, 1 Cup Curd
not only because it is the most popular, but because it is a Salt To Taste
perfect illustration of the way Britain absorbs and adapts Oil for Deep Frying
external influences. Chicken Tikka is an Indian dish. The Method
Massala sauce was added to satisfy the desire of British Mix all the Ingredients.
people to have their meat served in gravy. " After Mixing, make a dough out of it.
Extract from a speech by British Foreign Secretary, Robin Leave the Dough so that it can ferment(because of Baking
Cook. Powder and Curd) for 67 hours.
Facts and Figures about Chicken Tikka Masala (CTM) Make Pedas (small round balls )out of the dough and make
Sainsbury's sell 1.6 million CTM meals every year and stocks Oval shaped Rotis or Chapatis ready for Deep frying.
16 CTMrelated products including chicken tikka masala pasta Deep fry the kneaded Rotis out of the dough.
sauce. Other derivations include CTM crisps, CTM pizzas, Serve hot with Khatte Chane.
CTM kievs and Marks and Spencer's famous CTM sandwiches Kesar Kulfi Punjabi Dessert
(18 tonnes devoured every week). Serving : 4 kulfis
A 1998 survey by Real Curry Restaurant Guide of 48 different Ingredients
CTMs found only common ingredient was chicken. 1 Litre Milk (full Cream)
23 million portions a year are sold in Indian restaurants. 1 Teaspoon Chhoti Elaichi (Green Cardomom) Fine Grounded.
10 tonnes of Chicken Tikka Masala a day are produced by 2 pinches of Kesar(Saffron)
Noon Products destined for supermarkets. 6 Tablespoons of Cheeni (Sugar)
Most schools and charities in Sylhet, Bangladesh are run by 2025 Badaam( Almonds) cut into halves.
proceeds from its sales. 2 Table spoons of Grated Pista.
Chef Iftekar Haris from Newport, Gwent has written a musical Method
in praise of it. Boil Milk so that it gets reduced to it's 1/4th of the original
Organisers of Kingfisher National Curry Day claim that if all quantity taken.
the portions sold in one year in UK were stacked they would Add Kesar to the Milk while boiling.
constitute a tikka tower 2770 times taller than the When the milk is reduced as directed, allow it to cool.
Greenwich Millennium Dome. When cool, Add Sugar to the Milk, Mix it thoroughly.
Though there have been around 50 versions of the same Add Elaichi and Pista in it.
dish, I give here a recipe how I would like it. Put the Milk Mixture so prepared into Kulfi Moulds. (If you
Ingredients don't have Kulfi Moulds, you can pour the Kulfi mixture in Ice
Part I. Trays)
2 lbs. boneless chicken breast Put the moulds in the freezer and allow the kulfi to set in the
1/4 cup yogurt freezer.
3 t. minced ginger
3 t. crushed garlic Ghiya Kheer Putting Gourd to creative Use
1/4 t. white pepper Serving : 6
1/4 t. cumin powder Ingredients
1/4 t. mace 2 Litres Full Cream Milk
1/4 t. nutmeg 500 g Bottle Gourd (Ghiya or Lauki)
1/4 t. green cardamom powder 250 Grams Sugar
1/4 t. chili powder 1 tbsp Rose Water
1/4 t. turmeric 1 silver leaf
3 T. lemon juice To Garnish :
4 T. vegetable oil 6 green Cardamoms, peeled and powdered
Melted margarine (for basting) 25 gms Almonds , cut into halves.
Part II. 25 Gms. raisins
5 oz. tomato paste Method
10 oz. tomato puree Boil Milk in a Kadai for 15 Min. (Low Flame), stirring it
2 lbs. tomatoes, chopped occasionally.
2 t. ginger paste In the meantime, wash peel a tender bottle gourd.
2 t. garlic paste Grate It.
2 t. green chilies Boil for 15 minutes with half a cup of Water
1 T. red chili powder Remove it and Squeeze out the water.
REAL INDIAN FOOD 6
Add lauki/ghiya to the milk that is already cooking in the Garnish with Onion, Tomato Slices, and Fresh Coriander.
kadai. (Khatte Chane is Ready.Serve with Kulchas,Bread, or
Cook the mixture till the milk is reduced to half of the Bhaturas.)
original quantity. Main Dishes/ Snacks
Add sugar and raisins and cook for 5 mins. Khatte Channe Punjabi Chickpea Dish to be served with
Set aside and allow it to cool. Bhature.
Add some vanilla essence or rose water and stir it. Bhatura (bread) : Indian Bread with White Flour.
Garnish it with Cardomom Powder, Raisins and almond Malai Kofta : Rich Cheese Balls in Tomato Cream
halves. Baingan Masala : Brinjals with a difference.
Sai Bhaji The Sindhi Breakfast Khatta Meetha Paneer :Cheese and Vegetables Saute.
Ingredients Sai Bhaji: Sindhi Breakfast
400 gm Spinach Chopped Curd Rice
1 teaspoon of dried methi (if available) Soaked in water Lazeez Bandh: Cauliflower Dish
1/2 teacup Chana dhal Soaked in water for 15 mins. Fried Rice: The Indian Way
4 table spoons of oil Desserts
1 small carrot & 1 small potato Chopped in cubes. Kesar Kulfi : Mughlai Dessert
1 green chillie, 2 inch ginger, 2 pieces of garlic Chopped Sandesh : Bengali Tofu Delight.
very finely Gajak : After Dinner Toffee !
3 m edium sized tomatoes. Mango Souffle
1 glass of water. Kheer : Queen of Creams.
Method Ghiya ki Kheer : with BottleGourd
Heat the oil in the pressure cooker. Fry garlic till fragrant. Other Popular Dishes
When the color changes to light brown, add the ginger, Chicken Tikka Masala (Popular) : Very famous tandoori
chillie and onion. After 2 minutes, add the spinach, carrot, Chicken tikka sauted with a thick gravy.
potato, tomatoes and dhal. Add a pinch of tumeric & Jal Jeera : Spicy Cocktail Drink !
coriander seed powder. Pressurize it for 15 to 20 minutes on Boondi Raita : Yummy Yoghurt with Crumbs!
a medium flame. Then, remove the cooker from the flame & Pista Milk : Flavoured Sweetened Milk
add salt to taste. Use a Braun Multi quick or similar to mix all Idli Uppumav
the ingredients together. March 16th, 2006 by Nisha in Breakfast
Baingan Masala For all those who love spicy food Ingredients:
Ingredients Leftover idlis 20 nos
1/2 Kg. Small Longshaped brinjals (Baingan Indian Eggplant) Chopped Onion 3 big
2 Onions Chopped Ginger 1 medium size
6 Tomatoes Shredded Coconut 3/4 cup
1 Small Garlic Chilli powder 1/2 tsp
Whole Black Pepper Pepper powder 1/2 tsp
Cumin Seeds Turmeric Powder 2 pinches
Methi (Fenugreek) Mustard 1 tsp
Curry Leaves Uridh dal 1 tsp
Oil for frying Dry Red chilli – 2 or as required
1 1/2 Teaspoon Vinegar Curry leaves 3 stalks
Ghee Coriander Leaves for garnishing
Method Method:
Cut Brinjals into Half from the middle. Cut the leftover idlis into small cubes and keep aside.
Fry the Brinjals in oil. Heat oil in a pan. Put mustard and once it splutters add uridh
Brinjals are not to be fried for long so take them out and dal and dry red chilli. Put the chopped onion, chopped
keep them aside. ginger, sauté it for a while.
Take some ghee in a pan and put in Onions, Garlic, Cumin Put Chilli powder, Pepper powder and Turmeric Powder, sauté
Seeds, Methi(Fenugreek), Curry Leaves, Salt to taste, Black it for 1 minute and then add shredded coconut and curry
Pepper, Red Chilli Powder, Haldi. leaves and sauté it. Finally add the idli cubes to it and mix
Fry for 23 minutes and put in Brinjals and Tomatoes everything well. Garnish with Coriander leaves. Serve it hot
Put in a little of water to make gravy. with Sambhar or Coconut chutney.
Let it simmer for 1015 minutes. Khatta Meetha Paneer Cottage Cheese Delight
Add Vinegar to it and keep it for a while before serving. Ingredients
Khatte Chane 200 Grams Cottage Cheese (Paneer) Diced
Servings : For Avg. 68 people 1/4 Teaspoon White Pepper
Ingredients 2 Teaspoon Salt
250 gms. Chana Dal White 1/2 Teaspoon Maida
1/2 Cup Tamarind Pulp or Juice. 1 Cup Water
2 Medium Sized Onions 8 Teaspoons Tomato Sauce
4 Tomatoes Sliced 3/4 Cup Sugar
34 Green Chillies Chopped 3/4 Cup Vinegar
1 Ginger Chopped Fine 4 Teaspoon Cornflour
Chana Masala Orange Colour used in Cooking
Salt to Taste 2 Carrots Boiled
Masala : Red Chilli Powder, Roasted black Cumin Seeds, Dry 125 Grams Boiled Green Peas
Coriander fine powdered 100 Grams French Beans Boiled
Oil 2 Tbsp 2 Onions
Method 125 Grams Palak Leaves
Wash Chana Dal and soak it overnight. 100 grams Fenugreek Leaves.
Boil the soaked Chana Dal in a Cooker for 15 Minutes. Method
Leave the Chana Dal aside and allow it to cool. Marinate Paneer with 1/4 Spoon of White Pepper, 1/2 Spoon
Heat a Pan or Karahi or Cooker with 2 TbSp. Oil, Salt,1 Spoon of Maida and fry the Paneer Pieces
Jeera(Roasted Black Cumin Seeds), Dhania (Coriander Cook Sugar,Cornflour(mixed with water), Tomato Sauce , Salt
Powder),Chana Masala, Red Chilli Powder, Salt and fry for 12 , and Vinegar in a pan on fire.
minutes. When the Mixture thickens a bit, put in Salt n' Pepper to
Put in Adrak(Ginger) and Hari Mirch(Green Chillies) and taste and all of cottage Cheese and other vegetables.
continue frying. Put in two onions and cook for sometime.
Add Imli Juice(Tamarind Juice) in the Pan and mix them well. Serve with boiled rice.
Bring the Mixture to a boil.Add Chana dal to the mixture.
Cook for 56 Minutes. Dahi Wale Chawal Curd Rice (South Indian Dish)
Servings : For 4 people.
Ingredients
REAL INDIAN FOOD 7
1 Cup Rice Mix Cornflour in water to make a flowing consistency and mix
2 Cup Curd/Yoghurt it in boiling milk.
4 Tablespoons Ghee Put grounded Elaichi Powder in the milk.
Mustard Seeds Put in Sugar according to taste and keep the mixture in the
Curry Leaves fridge.Let it cool.
4 Green Chillies (Chopped) Upon Cooling, put in shelled Almonds and Pistachio Nuts and
Salt to Taste churn it in a mixture.
Method Put 23 drops of Kewra Essence in the milk mixture and
Boil rice and Keep it aside. refrigerate it to make it chilled.
In a pan, put in Ghee, mustard seeds, Green Chillies, curry To serve, Take a glass, Put in 2 tablespoons of Mixed Fruit
leaves and saute for 5 minutes. Cocktail, put in milk.
Beat Yoghurt and mix the same in the mixture. Top it with half a scoop of Vanilla Ice Cream and 2 teaspoons
Keep stirring till it comes to a b of Strawberry Jelly.
Boondi Raita Creamy Yoghurt with Lentil Crumbs It's Ready to Serve. Enjoy Chilled Pista Milk!!
Ingredients Indian Book
600 ml Yoghurt “Indian food has become wildly popular in America.”
1/4 tea spoon pepper — Barnes & Noble Cooking enewsletter
1/2 teaspoon salt Book Review
1 teaspoon sugar The Spice is Right Easy Indian Cooking for Today by Monica
1 tablespoon chopped fresh mint or coriander Bhide [ Buy Now ] Ever since I started helping Indian food
Method lovers on the Internet, the most common question I am
Soak the boondi in water for about 10 minutes. asked is "How can I make that dish with the exact taste as
Squeeze lightly and set aside. that nearby Indian Takeaway has?". I always had to think
Beat the yoghurt smooth with fork, add the salt, pepper and hard and ended up answering with hardtodo recipes with
sugar and stir until the sugar dissolves. often unavailable ingredients. Until Now. Today, I have a
Fold(put in and mix well) the moist boondi in yoghurt. welldocumented answer in the form of Monica Bhide's book
Refrigerate. titled "The Spice is Right"
Sprinkle with chopped mint or coriander leaves. For those who feel that GoodHealth, TimeCrunch &
Serve chilled. IndianFood can't go hand in hand, Monica will help you do
Basmati Fried Rice The Indian Way that easily in this book. This book clearly deviates from other
Ingredients complicated eastern cookbooks, and inspires you to cook. It
3 cups basmati rice presents 150 healthy versions of traditional Indian dishes
3 tbsps ghee and categorises them into 15 menus. Each menu has a
2 1/2 tsps salt distinct theme with chosen drinks, appetizers, main course,
4 cups water side dishes and desserts. While the recipes work best if you
Method buy a few staples from any Indian grocery stores (this one
Wash the rice well has a list of stores too), the book suggests many convenient
Drain in a colander for 10 mins. substitutions. Each recipe lists variations and references to
Heat the ghee in a large pan online resources and makes good use of the margins where
Add the rice and stir fry until all the rice grains are coated little tidbits and tips appear to add extra flavor. "Thandai" in
with ghee drinks, "Chicken Tikka" in Appetizers, "Jhinga Curry" for
Add salt, water and cook covered on low heat for about 20 mains or "Kulfi" to top it off, this book does all the planning
mins. for that special Indian feast.
Serve hot with curry. "All too often Indian cooking is represented by its rich sauces
Lazeez Bandh Simple Easy Cabbage in Minutes and deep fried meats and vegetables. Bhide's book provides
Servings : For 4 people. an excellent way to enjoy the savory flavors of Indian
Ingredients cooking without the possible health risks."
12 oz green cabbage , chopped, shredded, washed, trimmed. - Rita Yadava, M.D. Chicago, Illinois USA.
1 large green pepper Being a voracious cookbook reader herself, Monica is a
1 large red pepper, seeded and chopped. graduate of several formal cooking courses in India. In her
1 onion thinly sliced lively writing style, she keeps it simple and guides us into a
Marinade : flavorful foray into homestyle Indian cooking. What
3 teaspoon white vinegar specifically fascinated me includes "Indian Super Bowl" and
4 teaspoons water. "Boss is Coming" menu. With the "Chelsea Platter" you can
2 teaspoons salt cook what Clintons had when they visited India in March
5 teaspoon sugar 2000. Now its my turn to ask. Would you spend less than $20
1 tablespoon mustard seed to spice up your life with Indian Cuisine? Try "The Spice is
Method Right : Easy Indian Cooking for Today" by Monica Bhide.
Put all the ingredients for the marinade into a saucepan and By Puneet Aggarwal
bring it to the boil. www.sonzyskitchen.com
Reduce heat and simmer for 5 minutes. “This book will inspire you to cook and fall in love with Indian
Leave to cool until lukewarm. cuisine.”
Mix all the vegetables in a large salad bowl. — K. Mohanchandran, Executive Assistant Manager, Taj
Pour Marinade over them and mix well together. Luxury Hotels, India
Cover and chill thoroughly before serving. South Indian spice powders for making various South Indian
Pista Milk Rich Flavoured Milk, Anytime Beverage! vegetarian specialities
Servings : 2 Glasses These recipes are mainly for preparations from the state of
Ingredients Andhra Pradesh which is famous for very hot food! These are
2 Glasses Fresh Milk the "magic powders" my mother uses to turn any dull meal
3 Teaspoon Cornflour into a feast. A teaspoon of these powders added to the
6 Small Elaichis seeds grounded(Green Cardomom) cooking can turn any novice cook into an expert! When you
20 Almonds make these powders store them in the refrigerator for
10 Pistachio Nuts(Pista) retaining freshness for up to one year!
Sugar According To Taste Kura Podi (Curry powder)
Kewra Essence (Substitute it with Vanilla) 1 cup channa dal (also called Bengal gram and senaga
4 Tablespoons of MixedFruit Cocktail pappu in my language: telugu)
2 Scoops of Vanilla Ice Cream 1/2 cup urud dal (mina pappu)
Strawberry Jelly 10 large red chillies
Method 1/4 cup coriander seeds (dhaniyalu)
Shell Pistas and Almonds, wash them and cut them into fine pinch asafoetida
pieces. Fry all ingredients in a small amount of oil (tea spoon)on low
Boil 2 glasses of fresh milk. heat. Once the fried mixture is luke warm transfer contents

REAL INDIAN FOOD 8

to blender and add a table spoon of salt and grind to a fine Quantity Item in order of importance What/How is it
powder. Store in jar such as empty yogurt can in refrigerator. ; Where to get
Sambar Podi (Sambar powder) 3/4 tsp Tamarind concentrate Sour; at Indian/Chinese
1 cup channa dal grocers
3/4 cup coriander seeds 1 tsp Salt
10 large red chillies 4 tsp Red Chilli Powder HOT!; at most grocers
1 tea spoon black pepper (whole) 1 tsp Rice powder (fine) Plain; at Indian/Chinese
1/4 tea spoon fenugreek grocers
pinch asafoetida 4 tsp Cooking Oil
Fry ingredients in a tea spoon of oil on low heat and powder 1/2 tsp Mustard 1mm brown spheres; at most
the fried stuff in blender when luke warm to a fine powder. grocers
Charu Podi (Rasam powder) 1/2 tsp Vendhayam (Fenugreek) bitter; at most
Take 1 cup coriander seeds, 1/2 cup cumin seeds, 1/2 cup grocers
black pepper (whole) and powder them without oil or frying. 1 pinch Hing (Asafoetida) powder a type of gum; at
This need not be stored in refrigerator. most grocers
Rasam is a thin broth that can be drunk as soup or eaten 1 tsp Chana Daal a lentil; at Indian grocers
with rice. It is rather spicy and makes a nice hot drink with a A few Curry leaves (fresh or dried) for flavor; at Indian
warm sensation from the spices. grocers
Pacchadi Podi (hot chutney powder) 10 Whole Peanuts
1 table spoon fenugreek seeds 3 tsp ManaththangaLikkaai They have bitter+salty
20 large red chillies taste.
1 table spoon mustard seeds and / or Sundaikkaai VERY special wild berries.
1/4 tea spoon Asafoetida Sundaikkai is cranapple size and
1 table spoon salt Mana... is peppercorn size. Dried
Fry all ingredients except salt in a little oil (tea spoon) on low salted, and later roasted, these
heat . When luke warm grind with salt to a fine powder. ARE unique (a bit like anchovies).
This powder is used to make all kinds of chutneys with Available at some Indian grocers.
tomatoes, egg plant, raw tamarind, cucumber, etc. To identify when buying, Sund...
Pulusu Podi (Sweet "soup" powder) is 1 cm dia and looks black.
2 table spoons fenugreek seeds Mana... looks like peppercorn.
20 large red chillies They have bitter+salty taste.
1/2 tea spoon black pepper (whole) 1. Dissolve tamarind concentrate paste in 1.5 cups of water.
1/4 tea spoon Asafoetida Filter the juice to remove any dregs. Keep it away for now.
1/2 tea spoon coriander seeds 2. Add 1 teaspoon of rice powder to 1 cups of water and
Fry all ingredients in a tea spoon of oil on low heat. When blend EVENLY.
lukewarm grind to a fine powder. Keep it away for now.
This is used to make something like sambar except that you 3. Switch on you exhaust and have some ventilation (it is not
add a lot of sugar and tamarind to give a sweet & sour soup. needed
A speciality is one form where you add sweet potato, potato, if cooking is done right) but it never is :) don't blame
pumpkin and anyother vegies like carrots, green beans, etc. yourself
Indian Dishes for poor ventilation later.
Index 4. Warm sauce pan and add the cooking oil.
Bengali Eggplant with Mustard Seeds 5. Add in order :
Bengali Red Dal Curry Mustard, Chana Daal, Vendhayam (Fenugreek), and Peanuts.
Chana Masala If available, add Sundaikkai and/or ManaththangaLikkai
COLLECTION: Indian Recipes (1 of 2) vaththal.
COLLECTION: Indian Recipes (2 of 2) 6. Wait till the Daal gets brown (or Mustard starts cracking)
Curry Chicken and
Dal Kofta Curry (Steamed Toor Balls in Buttermilk) turn stove to low heat.
Indian Chickpeas 7. Add the Tamarind juice and then the Chilli powder.
Indian Lamb with Spinach 8. Add Asafoetida, cover pan and let it boil for 45 minutes.
Naan : COLLECTION 9. Add rice water, salt and then curry leaves.
Sag Paneer 10. Mix evenly and let it simmer till it thickens to the
Samosas consistency
Tandoori Chicken (1) of a thick soup about 35 minutes. Put the stove on medium
Tandoori Chicken (2) heat
Vaththalkozhambu (Indian hot+sour sauce/soup) if need be. The water will evaporate from the mix and the
Vaththalkozhambu (Indian hot+sour sauce/soup) mix
From: kg@myan.uc.edu (Ramaswamy Krishnan) will thicken don't let it burn. Keep an eye on it and turn
Well, if you don't mind a visit to the local Indian grocer, here stove off to cool when done.
is AppaLaams (also called Paapad) are available at all Indian
a TRUE Tamilian (South Indian) dish. grocers.
'vaththalkuzhambu' AppaLaam is Sun dried rice/lentil wafer a very tedious
The usual way to eat it is to mix it with boiled plain rice. recipe.
Some Roast a few appaLaams directly over a gas grill or electric
edible oil or melted butter can be added to reduce the hot stove
taste coil. To make an even roast, keep alternating the side of the
depending on the taste buds. appaLaam to the flame. The appaLaam should be fully
_THE_ side dish for vaththalkuzhambu is 'sutta appaLaam' roasted
(toasted and at the same time not be burnt (black). To overcome this
rice/lentil wafers) a very complicated one to make from intricate roasting, some grocers sell microwave appaLaam
scratch. now.
These are available at all Indian grocers and need to be just If roasting doesn't work, try deep frying the appaLaam
toasted over gas/electric stove. again,
_THE_ dish for which vaththalkuzhambu is a good side dish is heat the oil well first and don't let the appaLaam become
'thayir chaadham' (boiled rice mixed with yogurt and salt). dark.
All the ingredients should be available at Indian grocery If all else fails, get a bag of good corn / potato chips.
stores, Boil and cool 1 cup of plain rice. Add a teaspoon of edible oil
except the exotic ManaththangaLikkai/Subdaikkai, which or
may not melted butter. Add vaththalkuzhambu and mix. Add more
be in all stores. But as you can see below, it forms the last oil or butter
of the ingredients in importance (yes, purists will contest it!). as needed for taste. Enjoy this with appaLaam as side dish.
Turn on the exhaust fan before the spice roast smell hits you! If you prefer it NOT hot :
REAL INDIAN FOOD 9
Mix boiled and cooled rice with plain yogurt to an edible Samosas (3)
consistency. Samosas (1)
Add a pinch of salt. Eat this with 'vaththalkuzhambu' as side For the pastry:
dish. 2 cups flour
Tandoori Chicken 1/2 tsp salt
Cross Indexed Chicken, Indian 4 Tbsp oil
(Serves 4) 4 Tbsp water
TANDOORI in INDIAN stands for an earthern oven which is For the stuffing:
sort 45 medium potatoes, boiled in their jackets and allowed to
of cylindrical and uses coal as the fuel. cool
This recipe will need a barbque grill as a substitute. It 4 Tbsp oil
can be also cooked in a gas or electric oven, but it will lose 1 medium onion, peeled and finely chopped
most of its flavour. Also, the chicken has to be marinaded for 1 cup (175 g) shelled peas
atleast 6 hours, ideally 12 hours overnight. 1 Tbsp finely grated peeled fresh ginger
You will need the following: 1 fresh hot green chilli, finely chopped
1. 12 Chicken drumsticks and/or breast pieces (skin 3 Tbsp very finely chopped fresh green coriander (cilantro)
removed) 3 Tbsp water
2. 1 cup plain yoghurt (pref.) or 2 cups Buttermilk 1 1/2 tsp salt
3. 1 1/2 tbsp red chilli powder 1 tsp ground coriander seeds
4. 2 tbsp coriander powder 1 tsp garam masala
5. 1 tbsp garlic powder } FRESHLY GROUND IS 1 tsp ground roasted cumin seeds
6. 1 tbsp ginger powder } MUCH BETTER 1/4 tsp cayenne pepper
7. 1 tbsp cumin powder 2 Tbsp lemon juice
8. 1/2 tbsp. GARAM MASALA powder (available at any/all oil for deep frying
Indian grocery Sift the flour and salt into a bowl. Add the 4 tablespoons on
stores) oil
You can prepare #8 at home by dry grinding to a powder the and rub it in with your fingers until the mixture resembles
following: coarse
(20 black pepper corns 0r equivalnet black pepper powder, 5 breadcrumbs. Slowly add about 4 tablespoons water or a
cloves, tiny bit
1 inch cinnamon stick, 45 cardamoms, 1 tsp. cumin powder, more and gather the dough into a stiff ball.
2 bay Empty the ball out on to clean work surface. Knead the
leaves plus some more stuff I dont know, although this dough for
should be about 10 minutes or until it is smooth. Make a ball. Rub the
fine ) ball
9. Meat tenderizer (optional) with about 1/4 teaspoon oil and slip it into a plastic bag. Set
10. 2 tbsp. salt (use less if tenderizer contains salt) aside for 30 minutes or longer.
IF YOU LIKE IT HOT AND SPICY , ADD 1 TBSP. EXTRA OF ALL Make the stuffing. Peel the potatoes and cut them into 1/4
SPICES FROM NOS. inch dice.
38. Heat 4 tablespoons oil in a large frying pan over a medium
Method: flame.
Prick the chicken pieces with a fork all over. apply the When hot, put in the onion. Stir and fry until brown at the
tenderizer to the chicken pieces and let it stand for an hour edges.
or so. Add the peas, ginger, green chilli, fresh coriander (cilantro),
The marinade : Take a wide and deep bowl about 12 2 inches and
wide and deep 3 tablespoons water. Cover, lower heat and simmer until
enough to hold all the chicken pieces. Add the yoghurt plus peas are
one cup cooked. Stir every now and then and add a little more water
water or the buttermilk with no water into the bowl. Add all if the
the spices frying pan seems to dry out.
from nos. 3 thru 8 into the bowl and stir to form a Add the diced potatoes, salt, coriander seeds, garam masala,
homogeneous mixture.Now add the chicken pieces into the roasted
mixture, so cumin, cayenne, and lemon juice. Stir to mix. Cook on low
that they are all covered with the paste/mixture. Cover the heat for
bowl with a 34 minutes, stirring gently as you do so. Check balance of
lid and let it stand for 6 hours. If you plan to marinade for salt and
1215 lemon juice. You may want more of both. Turn off the heat
hours, put it in the refrigerator. The more time it is and allow
marinated, the the mixture to cool.
better it will absorb the spices and the tastier it will be. Knead the pastry dough again and divide it into eight balls.
When you are ready to grill the chicken, apply melted butter Keep 7
to the covered while you work with the eight. Roll this ball out into
the chicken pieces with a brush or spoon all over and you are a
ready to 7 inch (18 cm) round. Cut it into half with a sharp, pointed
grill the chicken on the barbeque in the normal fashion. turn knife.
over the Pick up one half and form a cone, making a 1/4 inch wide (5
chicken pieces when they look brownish red in color or mm),
darker if you overlapping seam. Glue this seam together with a little
prefer it well done. water. Fill
Slice finely onion into rings, add some salt and lemon juice the cone with about 2 1/2 tablespoons of the potato mixture.
to it, to Close
be served as a salad with the tandoori chicken. lemon juice the top of the cone by sticking the open edges together with
sprinkled a little
on the cooked pieces also adds to the flavor , if you wish. water. Again, your seam should be about 1/4 inch (5 mm)
Good luck and I hope you enjoy this recipe, a favourite of the wide. Press
Moghul the top seam down with the prongs of a fork or flute it with
emperors of INDIA! your
Stephanie da Silva's Samosa Collection fingers. Make 7 more samosas.
From: arielle@taronga.com (Stephanie da Silva) Heat about 1 1/2 to 2 inches (45 cm) of oil for deep frying
Date: Tue, 13 Jul 93 12:54:36 CDT over a
Contents mediumlow flame. You may use a small, deep, frying pan for
Samosas (1) this or
Samosas (2)
REAL INDIAN FOOD 10
an Indian karhai. When the oil is medium hot, put in as 1 tbsp lemon juice OR vinegar
many samosas 8 oz. ground lamb (or beef)
as the pan will hold in a single layer. Fry slowly, turning the 1 tsp mint leaves
samosas frequently until they are golden brown and crisp. 1 tsp coriander (optional)
Drain on 1 onion (finely chopped)
paper towel and serve hot, warm, or at room temperature. 1 tbsp garammasala
Samosas (2) 1 tbsp ginger, grated (fresh)
2+1/2 cups flour 1/2 cup hot water
1/2 tsp. salt oil for cooking
1 Cup buttermile or yogurt PASTRY
extra flour, as needed Sift flour and salt into bowl, add ghee and water, mix
1) Place the flour in a mediumsized bowl. Mix in the salt. thoroughly, knead for
2) Mix in the milk or yogurt to make a smooth dough. a couple minutes. Cover with plastic, make filling.
3) Add extra flour, as needed, to keep the dough from being FILLING
sticky. Heat ghee in pan, fry onions, ginger, add garlic. fry until
The dough will be quite soft. Knead in bowl for about 5 onions are soft.
minutes. Add curry, salt and vinegar, mix well. Add meat and fry over
Cover tightly and refrigerate till you are ready to assemble high heat,
the pastries. stirring constantly, until meat changes color. Turn down heat,
2 large potatoes (the size of a large person's fist) add water and
1 Tbs. butter cover. Cook until liquid is absorbed (~ 10 15 min). Towards
1 Cup finely minced onion the end, stir
2 medium cloves garlic, minced meat to keep it from sticking. Add garammasala, mint, and
1 Tbs. freshly grated ginger coriander, mix,
1 tsp. mustard seeds remove from heat, cool, and add the rest of the onion. Mix.
1 tsp. dried coriander (if available) Take small pieces of dough, shape into balls, and on a lightly
3/4 tsp. salt floured
1+1/2 Cups uncooked green peas (froze+thawed=fine) board, roll each ball to a very thin circle, about the size of a
2 Tbs. lemon juice saucer. Cut
Cayenne, to taste. circle in half. Put ~ 1 tsp of filling in the middle of each half
1) Mash the potatoes (i.e. peel, cut into 1inch squares, boil, circle,
drain brush edges with water, fold dough over and press edges
& mash.) Set aside. together.
2) Melt the butter and saute onions, garlic, ginger, mustard When they are all made, heat oil in a wok, deep fry a few at
seeds, a time until
coriander and salt over medium heat for about 8 minutes, till golden brown on both sides. Drain on paper towels. Eat until
onions too full.
are soft. Add this to the mashed potatoes. Cool for at least Indian Lamb with Spinach
15 minutes From: demers@ere.umontreal.ca (Demers Serge)
before filling the pastries. Date: Fri, 12 Nov 93 20:29:12 0500
1/2 Cup cider vinegar Here is a Lamb and spinach recipe, I do not know its Indian
1/2 Cup water name.
3 Tbs. brown sugar Serve 6
1 small clove garlic, minced 1 lb of lamb cut into 1inch cubes
1 tsp. salt 1 large onion, finely chopped
1) Place all ingredients in a small saucepan. Stir till the sugar 4 tsp ground coriander
dissolves. 1 Tbsp mustard seeds
2) Heat to boiling, then let simmer uncovered for about 10 2 tsp ground cumin
minutes. It 1 tsp chili powder (or less if you want)
reduce slightly. 1 tsp turmeric
3) Serve warm or at room temp. 1/4 cup plain yogurt
ASSEMBLY: 1inch finely chopped fresh ginger
1) Preheat the oven to 425F. Generously oil a baking sheet. 3 garlic cloves, crushed
2) Keep a small container of flour, a fork, a small bowl of 2 lb of fresh spinach, trimmed, washed and torn in small
water, and a pieces
pastry brush close at hand. Flour a clean surface, and, using 1/4 tp salt
a rolling 1/2 Tbsp vegetable oil
pin, rook 1inch balls of dough into 5inch circles. Heat the oil in a casserole and cook the onion over
3) Place app. 1+1/2 Tbs. filling in the center and fold over, mediumhigh heat,
like a turnover. stirring constantly, until soft. Stir lamb, coriander, mustard
Brush the inside edges of each circle with a little water, and seeds,
fold the cumin, chili powder and turmeric. Mix all the ingredients
edges together to make a small hem. Crimp the edges firmly well.
with fork. Add 1 Tbsp of yogurt and cook over high heat, stirring the
4) To bake: Place the samosas on the oiled baking sheet. meat
Brush the tops until all the yogurt is absorbed 3 to 5 minutes. Repeat with a
with oil. Bake 15 minutes at 425F, then reduce heat to 375F second Tbsp of yogurt, third, etc...
and bake When the yogurt is used up, stir in the ginger and garlic, add
10 min. more. For maximum crispiness, turn the samosas just
over when enough water to cover the meat and bring to boil. Cover the
you turn the oven down. casserole,
5) Serve within 15 min. with dipping sauce. lower the heat and simmer for one hour.
Samosas (3) When the meat is cooked, increase the heat to medium and
Pastry: add the
1 1/2 cups flour spinach in batches, stirring each batch until it is wilted.
3/4 tsp salt When all
1 tbsp ghee (a vegetable shortening with a buttery taste) the spinach is incorporated, cook the stew, uncovered, over
1/2 cup warm water high heat to
Filling: evaporate any excess liquid about five minutes. Add the salt
1 1/4 tbsp ghee just
garlic, crushed (1 5 cloves, to taste) before serving.
2 tsp curry powder Serve with rice and pappadoms.
1/2 tsp salt Serge Demers
REAL INDIAN FOOD 11
COLLECTION: Indian Recipes (2 of 2) turn dark, in about 15 seconds, add the lamb and bones.
From: hz225wu@unidui.uniduisburg.de (Micaela Pantke) Cook until
Date: Thu, 12 Aug 93 10:11:15 +0200 slightly seared (about ten minutes).
*********************************************************** Add the water and bring to a boil, then lower the heat and
* Archivist's note : having read the comment below, I am * simmer,
* not keen to mark up the contents to provide direct * partially covered, until the meat is very tender (about thirty
* links to the recipes. If I get requests (and have * minutes).
* some spare time) I will do it, but until then, I'll * Pick out and discard bones. Serve over rice.
* let myself assume that it isn't needed Amy * EGG COOKED WITH MEAT AND FRIED (NARGISI KOFTA)
*********************************************************** ====================================
Hi Folks! =====================
The following is an ASCII transcription of Somesh Rao's "The Ingredients:
Graduate Meat:
Student's Guide To Indian Recipes". 1 lb Ground lean meat
A \LaTeX or Postscript version can be obtained via 1/4 c Chopped onion
anonymous FTP at 4 cloves Chopped garlic
wpi.wpi.edu in the recipesdirectory. Due to the length of the 1" piece Ginger, chopped
File I 1/2 t Turmeric
had to cut it into two parts. As I kept the original order in 3/4 c Water
chapters, to taste Salt and pepper
the alphabetical Contents does not correspond directly with To mix with meat:
the order in 4T Besan (chickpea flour)
the file. The best thing is, to paste the files together, then 1T Yogurt
you have 6 Hard boiled eggs
Somesh Rao's book as a whole... 1 Egg for mixing and coating
Somesh Rao's "The Graduate Student's Guide To Indian 1/2 t Garam Masala
Recipes" Vol.2 (of 2) Oil for frying
Posted with permission! For curry (Masala):
============= Oil or ghee
LAMB AND BEEF 2 Chopped onions
============= 8 Cloves chopped garlic
LAMB VINDALOO 2 Tomatoes or equivalent paste
============= 1" piece Ginger, chopped
>From Esquire Magazine, 1986: 1/4 c Yogurt
I have made the recipe a couple of times and both times with 1/4 t Turmeric
very good Green onion
results. The finished dish is a spicy lamb dish that is quite 1/2 t Garam Masala
exquisite. Be warned that this recipe takes quite a bit of 1015 leaves Coriander
effort to to taste Salt and pepper
put together. Method:
Ingredients: Heat the water and add the meat, onions, ginger, garlic, salt
3 lbs Lean boneless lamb and
3 Meaty lamb bones pepper. Pressure cook for 10 minutes at 15 psi (or 25 min
Marinade made from: over low
4 tblsp Light vegetable oil heat. Reduce pressure and drain half the liquid. Add the
1/4 c Cider vinegar besan (or 1/2
3 tblsp Tamarind pulp c soaked lentils) and cook for 10 minutes. Knead or grind
to taste Salt until
Puree made from: slightly sticky, mix in egg yolk, Garam Masala and yogurt
2 tblsp Vegetable oil and knead
1 large White onion well.
6 Garlic cloves Coat the hard boiled eggs with the above and deep fry.
2 tblsp Fresh ginger root, chopped Heat ghee, fry the onions to a golden brown, add garlic,
1/2 c Vegetable oil ginger,
3c Onion, thinly sliced tomatoes and yogurt and fry well until the Masala is a paste.
1 tsp Ground cumin Add water
1 tsp Ground mustard to the mix if necessary. Add the green sprigs of onion, 1 1/2
3 tsp Turmeric c water
1 1/2 tsp Red pepper and cook for 10 minutes covered.
3 tsp Paprika When curry is ready, pour into a serving dish, cut the koftas
2 1/2 c Hot water in half
Method: and arrange over the curry. Cover and bake at 250 $F^\circ$
Cut lamb into 3/4 " cubes. for 1520
Place lamb and the bones in a nonmetallic bowl with the four minutes.
tablespoons of oil, the vinegar, tamarind pulp, and salt. Let Serve garnished with coriander leaves and Garam Masala.
it PORK CURRY
marinate at room temperature for eight hours or, ==========
refrigerated, for 24 (Serves 6 or 8)
hours. Ingredients:
Put two tablespoons of oil, the onion, garlic, and ginger in an 1 1/2 lb Pork
electric 3 Medium onions
blender or food processor and run the machine until a fine 2" piece Ginger
pasty puree 4 cloves Garlic
is formed. 2 medium Tomatoes
Heat the onehalf cup of vegetable oil in a large enamel 2T Vinegar
coated skillet 2t Salt
over mediumhigh heat. Add the onions and saute until they 1/2 t Garam Masala
are caramel 2T Vindaloo paste (hot)
brown, stirring constantly to prevent burning. 1 medium Potatoes
Add the puree. Reduce the heat and add ground cumin, 2c Water
ground mustard, Method:
turmeric, red pepper, and paprika. When the spices begin to Clean, wash, trim and dry pork. Cut into 1" cubes.
sizzle and
REAL INDIAN FOOD 12
Make Masala with onions, ginger, and tomatoes as in chicken continue to cook for a couple of minutes. Remove from heat
curry, etc. and, when
Add the vinegar and Vindaloo paste and cook for 2 minutes. cool, chill in the refrigerator before serving
Add the pork RICE FLOUR PUDDING
and pressure cook for 20 minutes, or in a heavy pot for 1 1/2 ======================
hours, (6 servings)
until the pieces are tender. Ingredients:
Cube potatoes, add and cook the potato pieces coated in the 4 1/2 c Milk
liquid. 3/4 c Sugar
Boil down the amount of water (30 minutes) while the 2 oz Rice flour
potatoes cook. 68 drops Rose water
SHAHI KORMA (MUTTON CURRY) 1 oz Almonds
============================== 1/2 oz Pistachio nuts
Ingredients: Method:
1 1/2 lb Goat mutton Blanch (optional) and shred nuts. Mix rice flour into the milk
3 Medium onions and mix
3/4 c Yogurt until smooth. Cook over medium heat until a creamy
4 cloves Garlic consistency is
pinch Saffron achieved (2030 minutes?). Simmer and add sugar and stir
2t Salt for 23
3/4 c Cream minutes more.
1 oz Almonds Cool (in refrigerator for 30 minute) add the rose water,
1/2 c Oil almonds and
1 oz Coriander seed pistachios (maybe before it cools). Pour into individual
1t Red pepper (optional) dishes and
1/2 t Garam Masala serve.
Method: BESAN BURFI
Clean, wash and dry mutton. Blend coriander seeds, 1 ===========
onion, almonds and Ingredients:
garlic. Marinade the mutton in above mixture for 2 hrs. 1c Besan
Heat oil and 1c Shortening
fry the remaining thinly sliced onion. Keep aside. 1c Sugar
4 seeds Cardamom
Add the mutton and fry until the liquid dries up. Add 3/4 c Nuts (optional)
hot water Method:
and simmer until the meat is almost done ( 3/4 cooked) OR
pressure cook Melt shortening in a pan. Turn down heat and add
at 15 psi for 20 minutes. Reduce pressure. Add salt and cardamom and Besan.
pepper. Fry, stirring constantly to prevent burning until it has
Uncover and dry the liquid. Add beaten yogurt and fry until changed to a
it leaves brown color and smells done. (Test: a few drops of water
oil. Add fried ground onion. sprinkled on
Beat the cream. Add soaked or ground saffron. Mix it with it sputters instantly).
the cooked Turn off the heat and stir in the sugar. Spread 1/2" thick onto
mutton. Add Garam Masala and bake at 250 deg F for 1/2 a
hour. Serve platter. Cut into diamond shapes after it has cooled down.
garnished with chopped coriander leaves. KHEER
============================== =====
DESSERTS AND OTHER GOODIES Ingredients:
==============================
KHEER (VERMICELLI PUDDING) 1/2 c Rice
============================== 4c Milk
Recipe from Dalbir Chadda: 1/4 c Raisins
This has been my all time favorite dessert. Ever since I was 3/41 c Sugar
very 1t Cardamom seeds
little, I can remember asking for seconds and thirds. What 1/4 c Shredded blanched almonds
makes this 68 drops Rose water
dessert unusual is that it is not as sweet as most Indian 1/2 c Water
desserts. It Method:
is fairly simple to make. Make sure that the vermicelli is very Wash and drain the rice. Soak in 1/2 c water for 1/2 hour.
fine Boil the
(angel hair pasta is ok but the very fine vermicelli that can rice in the same water until it is coated and the water dries
be bought up. Add
at chinese stores is the best). the milk and simmer on low heat for 1 1/2 hours.
Ingredients: Scrape the sides and bottom frequently to prevent sticking
1 stick Butter and mash rice
2 handfuls Very fine vermicelli while stirring. When it is creamy, add sugar and stir in well.
4 cups Milk Remove
1 pint Whipping cream from heat and add crushed cardamom seeds, rose water and
1 handful Raisins shredded
3 tblsp Sugar almonds.
4 Almonds (optional) peeled and thinly sliced Serve hot or cold decorated with silver leaves (optional).
Method: [Silver
Melt butter in a 4 qt pot. Break vermicelli into 3" pieces. leaves are VERY FINE, tasteless sheets of silver.]
Over low GULAB JAMUNS (EASY METHOD)
heat stir vermicelli into butter until it turns light brown. Pour ==============================
in Ingredients:
the milk and stir over medium heat until it boils. Put in the 1c Bisquick
raisins, 2c Carnation powder
almonds and sugar. 2c Water
Continue to cook under low heat for 10 minutes. Add 1 1/2 c Sugar
whipping cream and 4 pods Cardamom
few drops Rose water
REAL INDIAN FOOD 13
1/2 stick Butter (4 T) up to 1 week.
1/8 c Yogurt RASGOOLA
Milk ========
Oil for frying Ingredients:
Method: 1 ltr Homogenized Milk
Heat butter and pour in a bowl. Add Bisquick, carnation 2 tsp White Vinegar
powder and 1 1/2 C Sugar
yogurt and blend together. Knead well adding milk if 3C Water
necessary. Make a Method:
smooth ball, cover and let rest (30 minutes?). Make 1214 Bring the milk to a boil and add vinegar to the boiling milk to
small balls. separate
Heat the water, add sugar, bring to boil, add cardamom the whey. Throw away the liquid part by sifting the stuff onto
seeds and simmer. a muslin
Boil, then simmer to reduce the water by half. Heat the oil cloth. Pour some cold water over the curd to cool and wash
until hot it. Discard
and fry the balls to a golden brown or until they are dark the water and hang the cloth for 1520 minutes to let the
brownalmost black. excess water
Soak in sugar syrup until they double in size (1 hour or drip off.
overnight). Put the curd in a food processor or blender and blend at high
Serve hot or cold. speed to
SUJI HALVA (SEMOLINA HALVA) get a smooth consistency. You may add just a little (1 tsp or
=============================== so) water
(46 servings) while blending, if the curd is too dry and will not blend. Be
Ingredients: very
1/2 c Suji (semolina) careful so as not to add any extra water. Remove the paste
1/2 c Sugar and make
1/2 c Ghee small balls (12" in diameter).
1 1/2 c Water Boil water in a wide vessel. Make sure that there is at least
1 oz Sliced almonds 23" of
1 oz Raisins water in the vessel. If not, add more water and increase the
8 Green cardamoms quantity
Method: of sugar proportionately. Add sugar to the boiling water to
Boil sugar and water together for 5 minutes. Heat ghee add make a
suji and light syrup.
stir on low heat until mixture becomes light creamy in color Continue boiling the syrup and gently drop the curd balls in
and ghee the boiling
leaves the side of the pan. Add the syrup and stir briskly syrup. Cook the balls in the boiling syrup for 3040 minutes.
until it is Remove
absorbed in the semolina. Mix in crushed cardamom seeds, from the heat and let the stuff cool down. Put the balls and
almonds, and the syrup
raisins. Serve hot. in a storage container and refrigerate (don't freeze). Serve
SEWIAN (VERMICELLI) cold.
======================= MANGO ICE CREAM
Ingredients: ==================
2c Sewian (vermicelli) This is a great desert which can be made with very little
3 1/2 c Milk effort. You
3/4 c Sugar can replace the Mango pulp with any other pureed fruit.
1/4 t Rose water (or 68 small cardamom seeds) Ingredients:
Ghee 1 can Condensed Milk
Method: 12 oz. Whipped cream(Cool whip)
Fry the sewian in hot oil until golden brown. Heat the milk to 1 can Mango pulp (Alphonso)
boiling It is very confusing to describe quantities as 1 can. Well, I do
and add the sewian. Cook until the milk is reduced by half. not
Add sugar remember the exact numbers so let me describe the sizes.
and cook on low heat until creamy (about 25 minutes). The Mango pulp
Remove from the can is about 6" high and 3" in diameter. I think it is the only
heat. Add in rose water. Decorate with blanched finely size
shredded available in an Indian store. The condensed milk can is
almonds and pistachio nuts and silver leaves if desired. about 3" high
CARROT HALVA and about 2.5" in diameter and should be available in your
============ neighbourhood
Ingredients: grocery store.
4 lbs Carrots Method:
1/2 gal Milk Mix all of the pulp, condensed milk and whipped cream in a
2c Sugar bowl. Put in
2c Carnation milk powder the freezer for about 8 hours.
1c Oil Bengali Red Dal Curry
to taste Nuts From: jkandell@Violet.CCIT.Arizona.EDU (Jonathan Kandell)
Method: Date: 3 Aug 93 21:48:48 GMT
Clean and grate the carrots. Heat milk to boiling and add the Key spice: Panch Phanon Mix, also known as Five Spice (do
carrots. not substitute
Cook until liquid is almost gone, stirring to prevent sticking Chinese Five Spice!)
and Equal proportions of whole cumin, fenugreek, anise,
burning (3 to 4 hours). Add oil and cook more, stirring often, mustard, "Indian black
to roast onion" seeds (kalunji). You will need to go to an Indian Store
the carrots well (about 1/2 hour). Add the powdered milk to get the
and sugar and last ingredient. It is not related to the onion.
cook until all the liquid is gone and the mass does not stick 1 1/2 C red lentils
to the 3 1/2 C water
sides. Add the nuts and raisins and turn off the heat. Pour in 6 serrano chilies (or 3 jalepeno?), either whole or
a sliced in
serving dish and serve warm or cold. Will keep in the quarters
refrigerator for 1/4 t turmeric, or more to taste
REAL INDIAN FOOD 14
1 1/2 t salt Knead dough on a floured surface for 2 or 3 minutes until
4T ghee, butter or vegetable oil smooth.
1C minced onions Divide into 8 pieces Roll each piece into a ball then into ovals
1C chopped tomatoes about 6
1T grated fresh ginger inches long.
2T ghee or vegetable oil If you must use a baking sheet, grease it and brush the
1T panch phanon mix underside of the
4 dried small red chilies bread with water. Brush the other side with butter and
13 cloves garlic sprinkle with
There are three basic steps to this recipe: cooking the lentils poppy seeds
in water, Bake 6 to 10 minutes until puffy and golden brown. (This is
making a tomato/onion/ginger mush, and making a spiced where the
oil. stone makes a difference)
1. Rinse lentils well, add water, serrano chilies, turmeric From: mjkelly+@cs.cmu.edu (Mary Jane Kelly)
and salt. NAN (SUSHEEL)
Bring carefully to boil and cook over low to medium heat, =============
partially Ingredients:
covered, for 25 minutes. Cover and cook another 10 21/2 C. white flour (can use 1/2 whole wheat flour)
minutes. Adjust 1/2 tsp baking soda
salt. 1/2 tsp baking powder
2. While lentils are cooking, cook onions in a frying pan in 1/2 C. milk
the oil until 1/2 C. yogurt
they are golden brown (approximately 10 minutes), stirring 1 tbs oil
constantly. 1 egg, beaten
Add tomatoes and ginger and continue cooking until the 1/2 tsp sugar, optional
tomatoes 1/2 tsp cumin seeds
decompose into a delicious and fragrant mush Instructions:
(approximately 8 minutes.) Mix dry ingredients. Heat oil in pan. Heat beaten egg, milk
Stir constantly so that tomato mixture doesn't stick. Turn and yogurt
heat to low until barely warm. Add to flour mixture. Mix the dough,
if necessary. kneading just
3. Scrape out this mush into the lentils and stir it in. Let enough to hold together. Add water if necessary. Add cumin
lentils sit seeds. Let
while you make the spiced oil. dough rest, covered, 3540 minutes in warm spot. Divide into
4. Do a quick rinse of the frying pan, without soap, and dry 20 small
thoroughly. balls. Roll each ball to 1/8" thick. Broil, turning once.
Add the remaining 2T oil and heat over medium high heat. %%%%%%%%%%%%%%%%%%%%%%%%%%%%
When oil is Sag Paneer (paneerless)
hot add panch phanon mix and heat until the seeds begin to From: arielle@taronga.com (Stephanie da Silva)
pop, about 15 Date: Fri, 9 Jul 1993 15:23:57 GMT
seconds. Add red chilies and fry for another 15 seconds, 2 tablespoons vegetable oil
until they 1 large onion, chopped
turn a little darker. Turn off heat and add the crushed garlic pinch of cumin seed
and let 2 cardamom seeds
sizzle for about 30 seconds. Stir this mixture into the 1 stick of cinnamon
lentil/tomato 2 or 3 bay leaves
mixture and serve with rice. Adjust salt. 2 whole cloves
1 teaspoon each fresh ginger and garlic
Using ghee changes the taste compared with oil. I prefer it 1 small fresh tomato, sliced
for step 4. It 1 teaspoon black papper
tastes good either way though. 1/2 pound fresh spinach, chopped
2 teaspoons salt
COLLECTION: Naan 1 teaspoon cumin powder
From: hz225wu@unidui.uniduisburg.de (Micaela Pantke) 1/2 teaspoon turmeric
Date: Tue, 17 Aug 93 10:31:24 +0200 1 teaspoon ground coriander
Contents 1/2 teaspoon garam masala
Naan (Greg Richter) 1 cup whipping cream
Nan (Susheel) (Mary Jane Kelly) 1 teaspoon tomato puree
From: greg@colossus.central.sun.com (Greg Richter) fresh cilantro leaves
NAAN Paneer
==== Heat oil in saucepan and saute chopped onion until light
Ingredients: brown. Add
4 cups all purpose flour cumin seed, cardamom, cinnamon stick, bay leaves, cloves,
1 tsp baking powder ginger, garlic,
1/2 tsp baking powder sliced tomato and black pepper and saute about 30 seconds.
salt to taste Add chopped
1 egg, beaten spinach and saute, stirring until it begins to change color.
6 Tblsp plain yogurt When it goes
3 Tblsp butter or ghee, melted dark green, it means it is about half cooked and still remains
About 1 Cup milk crunchy.
1 Tblsp poppy seeds Add salt, cumin, turmeric, coriander powder and garam
Instructions: masala. Mix well
Sift flour, baking powder, baking soda and salt together in a with spinach while it is sauteeing. Add cream, tomato puree,
bowl. cilantro and
Stir in egg, yogurt and 2 tablespoons of the butter. cubes of cheese (paneer). Cook it well, stirring so it doesn't
Gradually stir in scorch.
enough milk to make a soft dough. Cover with a damp cloth When cream boils, cook another 1 1/2 minutes over high
and place in heat. Serves 4.
a warm place for 2 hours. Indian Chickpeas
Preheat oven to 400 degrees F (205 C) (Note: I use even From: demers@ere.umontreal.ca (Demers Serge)
higher temp 500F Date: Sun, 12 Sep 93 14:20:01 0400
and place a pizza stone in my oven) Here is one of our favorite "vegetarian dish". We always
include it
REAL INDIAN FOOD 15
to our menu for an indian dinner. Soak ground mustard seed and cayenne in one cup of water.
250 gr of chickpeas (1 cup) Cut up eggplant
2 Tbsp vegetable oil into cubes. Heat mustard oil, put in panch pharon mix and
1 oinon chopped after a few seconds
2 cm cinnamon stick add the black mustard/cayenne water. This will splatter so
4 cloves have a cover
2 garlic cloves, squashed ready. Add eggplant and cook. You will probably need to
2 cm fresh ginger, chopped add additional water
1 green chili pepper, finely chopped as the eggplant cooks to keep its level about the same,
2 tsp ground coriander perhaps another cup. Cover it for the last
3/4 cup of chopped tomatoes (from a can) ten minutes.
1 tsp garam massala When the eggplant is cooked add a cup of yogurt and the
1 Tbsp cilantro, chopped salt, mix and heat up
Soak chickpeas overnight, rince, cook in water until tender. yogurt, but do not boil.
Drain, Sprinkle a tiny bit of black pepper and cardamon over the
KEEP THE COOKING LIQUID! top if you want.
In a frying pan heat the oil, fry oinon until golden. Add This dish also tastes good cold the next day.
cinnamon Variation: Anasua Munshi tells me that in his grandmother's
and cloves, cook a few seconds. Add garlic, ginger, chili village they
pepper, make this without the yogurt, substituting green chillis for
ground coriander and cook 5 minutes, stirring. cayenne and using
Add tomatoes, with the juice and cook until all liquid only fennel for the panch pharon mixture.
has evaporated. COLLECTION: Indian Recipes (1 of 2)
Add the chickpeas to the pan, mixe well, cook 5 minutes. From: hz225wu@unidui.uniduisburg.de (Micaela Pantke)
Pour the cooking liquid of the chickpeas and simmer for 25 Date: Thu, 12 Aug 93 10:11:13 +0200
minutes, ***********************************************************
until all the liquid is gone. * Archivist's note : having read the comment below, I am *
Sprinkle with the garam massala and cilantro. * not keen to mark up the contents to provide direct *
Can be served hot of cold. * links to the recipes. If I get requests (and have *
Serge Demers * some spare time) I will do it, but until then, I'll *
Bengali Eggplant with Mustard Seeds * let myself assume that it isn't needed Amy *
From: jkandell@SkyBlu.CCIT.Arizona.EDU (Jonathan Kandell) ***********************************************************
Date: 12 Aug 93 22:49:21 GMT Hi Folks!
1 large eggplant1 to 1 1/2 pounds, tip cut off and cut into The following is an ASCII transcription of Somesh Rao's "The
1" cubes Graduate
1 1/2 T black mustard seeds, powdered in a coffee grinder Student's Guide To Indian Recipes".
1 C+ water Due to the length of the File I
1/4 t cayenne pepper had to cut it into two parts. As I kept the original order in
45 T mustard oil chapters,
1 T panch pharon mix (equal parts of whole cumin, the alphabetical Contents does not correspond directly with
fennel, fenugreek, the order in
mustard, kalunji seeds) the file. The best thing is, to paste the files together, then
1C yogurt you have
1 1/2 t salt Somesh Rao's book as a whole...
sprinkle black pepper, cardamon powder (optional) Somesh Rao's "The Graduate Student's Guide To Indian
Soak ground mustard seed and cayenne in one cup of water. Recipes" Vol.1 (of 2)
Cut up eggplant Posted with permission!
into cubes. Heat mustard oil, put in panch pharon mix and CONTENTS:
after a few seconds Besan Burfi
add the black mustard/cayenne water. This will splatter so Bhel
have a cover Bonda With Instant Mashed Potato
ready. Add eggplant and cook. You will probably need to Boondhi Raita
add additional water Carrot Halva
as the eggplant cooks to keep its level about the same, Cauliflower And Potatoes (Aloo Gobi)
perhaps another cup. Cover it for the last Chapati (Phulka)
ten minutes. Chicken Curry (Murga)
When the eggplant is cooked add a cup of yogurt and the Chicken Curry North Indian Style
salt, mix and heat up Chicken Pullao (Sriram, 1985)
yogurt, but do not boil. Chole "Bill And Jim" (Chick Peas) (Somesh Rao)
Sprinkle a tiny bit of black pepper and cardamon over the Coriander Fish (Bharia Machli)
top if you want. Curried Eggplant (Bhartha)
This dish also tastes good cold the next day. Curried Garbanzo Beans
Variation: Anasua Munshi tells me that in his grandmother's Curried Mushrooms
village they Dahi Vada (Savory Balls In Yogurt)
make this without the yogurt, substituting green chillis for Dry Potatoes (Sookha Aloo)
cayenne and using Egg Cooked With Meat And Fried (Nargisi Kofta)
only fennel for the panch pharon mixture. Garam Masala
Bengali Eggplant with Mustard Seeds Gobi Aloo (Cauliflower And Potatoes) (Somesh Rao)
From: jkandell@SkyBlu.CCIT.Arizona.EDU (Jonathan Kandell) Green Pepper Curry (Sriram)
Date: 12 Aug 93 22:49:21 GMT Gulab Jamuns (Easy Method)
1 large eggplant1 to 1 1/2 pounds, tip cut off and cut into Kheer (Vermicelli Pudding) (Dalbir Chadda)
1" cubes Kheer
1 1/2 T black mustard seeds, powdered in a coffee grinder Lamb Vindaloo
1 C+ water Mah Ki Dal (Whole Black Beans)
1/4 t cayenne pepper Malai Chicken (Sriram, 1985)
45 T mustard oil Mango Ice Cream
1 T panch pharon mix (equal parts of whole cumin, Masaledar Sem (Spicy Green Beans) (Madhur Jaffrey)
fennel, fenugreek, Masur Dal (Lentils)
mustard, kalunji seeds) Mattar Paneer (Peas And Cheese)
1C yogurt Mint And Coriander Chutney
1 1/2 t salt Mughlai Chicken With Almonds (Madhur Jaffrey)
sprinkle black pepper, cardamon powder (optional) Navrathna Kurma
Navrattan Pullao (NineJeweled Rice)
REAL INDIAN FOOD 16
Okra (Bhindi) Mostly the seeds are used.
Onion And Tomato Raita Seeds of 4 pods measure approximately 1/4 t.
Pakoras (Savory Fritters) Coriander dhania Aromatic herb of the parsley
Paneer (Cheese) family. Sold as
Paratha cilantro or chinese parsley. Also sold as
Pork Curry seed or dry powder.
Prawn (Shrimp) Curry (Sriram, 1985) Cumin Jeera Very aromatic and reminiscent. Sold
Rasgoola whole or
Red Kidney Beans (Rajma) ground.
Rice Flour Pudding Dals Dal Hindi name for all members of the
Saffron Rice (Kesar Chawal) legume
Sambhar (Sriram) or pulse family. Commonly used are: Arhar,
Sewian (Vermicelli) Channa, Masur, Mung, Labia (blackeyed peas),
Shahi Korma (Mutton Curry) Rajma (red kidney beans).
South Indian Pullav (Rice) (Sriram, 1985) Fennel Seed Sauf Has an agreeable odor and licorice
Stuffed Parathas flavor.
Suji Halva (Semolina Halva) Available whole or ground.
Tandoori Chicken Fenugreek Methi Has a pleasant bitter flavor and
Upma (Sriram, 1985) sweetish
Vegetable Curry (Sriram, 1985) odor.
Vegetable Kurma (Sriram) Garam Masala Garam Masala A mixture of spices; details
Vegetable Puff come later.
Vegetable Pullav (2) (Sriram, 1985) Chat Masala Chat Masala A variation of Garam masala.
%%%%%%%%%%%%%%%%%%%%%%%%%%%% Available in Indian stores.
THE GRADUATE STUDENT'S GUIDE TO INDIAN RECIPES Ghee Ghee Fat for frying. Pure ghee is clarified
EDITED BY SOMESH RAO butter.
======= Mustard oil Larson Pungent oil made from black
PREFACE mustard seeds.
======= Mint Pudina Aromatic herb. Fresh and dried
SOMESH RAO leaves are
I have collected these recipes over the network. I am just used in the preparation of chutneys. Dried
responsible leaves are much less fragrant than the fresh
for typesetting it and running it through a spell checker. In a ones.
later Pomegranate Anar dana A flavoring agent. Has some
edition I hope to add my own recipes. scent.
At this point I would like to apologize to those whose recipes Saffron Kesar Made of stigmas of a flower grown in
I have Kashmir and Spain. It is aromatic and
used but whose names I have not mentioned. During the yields a yellow color.
editing process I Turmeric Haldi An aromatic powdered root. Used as
lost most of the addresses. a
Finally, I am not responsible for any of the recipes as I have flavoring, and for flavoring curries.
been so To make
busy trying to put this book together that I have had no time GARAM MASALA
for ============
experimentation. Please send comments, suggestions and (approximately 1 1/2 cups)
other recipes to Ingredients:
somesh@maxine.wpi.edu 3 5" pieces Cinnamon stick
somesh@wpi.wpi.edu 1 c (???) Green cardamom pods
This book (\LaTeX and Postscript version!) is available 1/2 c Cumin seed
through anonymous 1/2 c Black pepper corns
FTP from 1/2 c Cloves
wpi.wpi.edu 1/2 c Coriander seeds
in recipes/indian.recipes.* Procedure:
I would like to thank Greg Leichtman and Jamille Hetke at Dry the ingredients in an oven. Do not let them turn brown.
The Remove
University of Michigan who took the trouble to correct my the seeds from the cardamom pods. Pound cinnamon sticks
\LaTeX into smaller
errors. pieces. Combine ingredients until they are well mixed and
By the way, I would prefer recipe contributions in electronic blend at
form. high speed for 23 minutes until completely pulverized.
Bon Appetit. (LINE MISSING, The recipe seems to be complete, but as the
=========== original
INGREDIENTS had this I am letting it remain.)
=========== =============
GUIDE TO INGREDIENTS THIS AND THAT
Most of the ingredients are available at the grocery stores or =============
supermarkets. Some, though, are special and have to be ONION AND TOMATO RAITA
obtained from ==========================
the Indian stores. (46 Servings)
Substitutes may change the character of the dish. It is better Ingredients:
to omit 8 oz. Yogurt (plain)
an ingredient if not available than to substitute for it. If whole 1 small Onion
spice is not available, you may use the ground form, but the 1/2 t Salt
ground form 1 small Tomato
is less pungent. 1/2 t Chat Masala (optional)
NAME INDIAN NAME DESCRIPTION 1/2 t Black pepper (ground)
Asafoetida Hing Dried gum resin from the root of 1/4 c Milk
various Method:
Iranian and East Indian plants. Has a strong Beat yogurt and milk until smooth. Chop onion and
fetid odor definitely an acquired taste. tomatoes and add to
May be obtained. yogurt. Add salt and pepper and sprinkle the Chat Masala
Besan Besan Flour of dried chick peas. over, and
Cardamom Elaichi Dried fruit of a plant. serve.
REAL INDIAN FOOD 17
BOONDHI RAITA Method:
============= Make chappati dough. Divide into 6 parts and make balls.
Ingredients: Flatten and
1/4 c Besan roll each.
1/2 c Water Spread ghee over them and fold. Roll again.
Ghee for frying Heat the paratha on a griddle like you would a chappati, but
to taste Salt spread some
to taste Pepper ghee over the top side. Turn and spread ghee on the other
to taste Chat Masala side. Fry
1 1/2 c Yogurt until the bottom is crisp and golden, then turn and fry the
1/4 c Milk remaining
Method: side.
Make a pouring paste of the besan and water. Heat ghee Repeat with all six.
and drop paste Serve at once, since they lose crispness if stored.
into it through a slotted spoon to get little drops that fall one STUFFED PARATHAS
at a ======================
time (these are boondhi). Remove the drops when golden Make dough for regular chappati's.
brown and dry on Fillings:
a paper towel to remove extra oil. Soak the drops in warm Potato Boil potatoes, mash, add salt and chili to taste. Add
water. Add Garam
milk, salt, pepper, and add Chat Masala to yogurt. Squeeze Masala and mango powder.
water out of Radish Grate one large Diakon Radish, add salt and leave for
boondhi and add to yogurt. 1/2 hour.
MINT AND CORIANDER CHUTNEY Squeeze out all the water, add grated ginger, chili, and
============================== pomegranate
Ingredients: seeds.
1 bunch Coriander leaves Cauliflower Grate cauliflower, add salt, pepper, garlic, and
1 bunch Mint leaves Garam
1 Green chili Masala.
1 oz Seedless tamarind Method:
1 tsp Salt Roll out 2 small chappati's. Place filling on one, cover with
4T Water the
1 medium Onion second, seal edges and cook as for parathas.
Method: ======
Wash and soak tamarind in water for 1/2 hour. Clean, pick SNACKS
and wash the BHEL
coriander and mint. Separate pulp from the tamarind and ====
squeeze out the This is a concoction that I often bought from street vendors
pulp. Grind coriander, mint, green chili and onion into a fine in India.
paste. My mouth still waters whenever I think of Bhel. The recipe
Add the tamarind pulp and salt. Blend well. In an airtight jar presented
this here was taken off the net, and I haven't had a chance to try
can be refrigerated for up to one week. it yet. I
====== include the note from the contributors:
BREADS Warning:
====== This recipe is directed at those who know what Bhelpuri
CHAPATI (PHULKA) tastes like,
=================== quantities mentioned are approximate, proportions are left to
(for 4, serving 1 or 2) the
Ingredients: reader's taste. Purists will have to go to an Indian grocery
1c Whole wheat flour (or 1/3 white + 2/3 whole wheat) shop.
1/2 c Water Deviationists may use substitutes. The most important thing
Method: is to keep
Put flour in a large bowl with half the water. Blend the two the puffed ricesev mixture crisp by not adding the other
together ingredients to
until it holds. Beat and knead well until it forms a compact it until it is served. This should be done on the plate.
ball. Ingredients:
Knead dough until it is smooth and elastic. Set aside for 30 Puffed Rice (1 carton of Rice Krispies may be used)
minutes. 1 packet Bhel mix or Sev
Knead and divide dough into 4 to 6 parts. Roll each ball into 2 cups Mashed boiled potatoes (mashed coarsely and then
a salted)
tortilla like flat, about $\frac{1{8$" thick. Heat an ungreased 1/2 cup Chopped fresh coriander leaves (a.k.a Chinese
skillet. parsley)
Put phulka on it, and let it cook for about 1 minute (The top 3 Tbsp Freshly roasted and ground cumin
should to taste Green chilies
just start to look dry and small bubbles should just start to 12 Tbsp Freshly ground black pepper
form). to taste Tamarind
Turn and cook the second side for 2/3 minutes until small to taste Jaggery (or Brown Sugar)
bubbles form. 1 cup Chopped onions.
Turn again and cook the first side pressed lightly with a Method:
towel. It First boil the potatoes, mash them, salt them, and add
should puff. Serve warm (maybe slightly buttered). pepper to taste.
Note: Add some coriander leaves too.
Since the rolled out chappati's will dry out if they are left to Roast the cumin and grind it.
stand Dissolve about 4 Tbsp of tamarind concentrate in 1 cup of
while cooking the others, it is advantageous to roll them out hot water, and
individually before cooking them. let it simmer and thicken gradually. Dissolve the jaggery (or
PARATHA sugar)
======= until the sauce becomes tart and slightly sweet. (You may
Ingredients: add some salt
1 c Whole wheat flour and ground red paprika, if you want to.) The sauce should be
Ghee of a
Water
REAL INDIAN FOOD 18
consistency slightly thinner than maple syrup. Pour into a Heat oil until smoking hot, dip the vegetables in the batter
serving and deep
container (like a creamer). Mix the puffed rice and sev/bhel fry until golden brown.
mix in a Serve hot.
large bowl. DAHI VADA (SAVORY BALLS IN YOGURT)
On a plate, serve the ricebhel mixture, add the potatoes, ====================================
then the ======
onions, chilies, and then dust the cumin powder over it. Ingredients:
Next pour on 1/2 c Urad dal
the sauce and top with the coriander garnish. (Add 1/2 Moong dal
salt/pepper to 1c Yogurt
taste). Spice to taste (cumin and paprika)
Mix the ingredients on the plate and eat. Oil for frying
BONDA WITH INSTANT MASHED POTATO 1/4 c Milk
==================================== Method:
=== Clean dal, wash and soak in water for 4 hours. Blend in
This recipe was taken from Saranya Mandava's book on blender at
Indian cuisine. medium speed using the minimum amount of water required
Ingredients: to keep paste
1 medium Onion moving freely. Add salt and start heating oil.
2 cups Potato buds Drop spoonfuls of batter in the hot oil using a large
1 1/2 cup Peas and carrots tablespoon. Fry
2 big ones Green chilies until golden brown. Drop in water. Let it soak till ready to
1 teaspoon Lemon juice serve.
1 cup Gram flour Beat yogurt with milk. Add spice according to taste.
1/2 tsp Mustard seed Squeeze out water
pinch Turmeric from the vada and add yogurt. Serve.
1/2 tsp Baking powder UPMA
1/4" piece Ginger ====
1 small bunch Coriander leaves Recipe from Sriram, 1985
2 tsp Salt This is a breakfast dish in the southern part of India.
Oil Ingredients:
Method: 1 cup Cream of wheat
The filling is prepared as follows: 1 Onion cut lengthwise
Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot 1 tsp Salt
water. 1/4 tsp Mustard seeds
Finely chop ginger, chilies, coriander leaves, and onion. Heat 1/8 tsp Urad dal
oil 1 Cashewnut
(about 5 Tbsp) and add mustard seeds. Add chopped 1/4 Lemon
ingredients and fry 1/2 cup Peas
until onions are brown. Add carrots, peas, turmeric and 1 tsp 1 clove Garlic
of salt 1/10" piece Ginger
and cook on low heat for about 10 minutes. Add potato (now 1 Green chili cut into small pieces.
mashed) and Method:
fry for 5 minutes. Remove from heat, add lemon juice and Fry cream of wheat on a dry pan for 5 minutes and set aside.
let cool. Put two tablespoons of oil in a pan and heat. Add mustard
The batter is prepared as follows: seeds, Urad
dal, cashewnut, and garlic clove. Wait till mustard seeds
Combine gram flour, 3 Tbsp of oil, 3/4 cup water, 1/2 tsp salt, stop
the splitting. Add the onion, chili, and ginger and fry till the
baking powder and mix thoroughly onion
After the batter is prepared, make small balls out of the turns brown. Add cream of wheat and fry for 35 minutes.
filling and Add salt and
roll them in the batter. Next fry it in hot oil. You will get peas. Add two cups of boiling water and stir for 2 minutes.
about (Switch
2030 small bondas. off the stove as soon as the water is poured.)
PAKORAS (SAVORY FRITTERS) Cover the vessel for 4 minutes. Add lime if needed.
============================= VEGETABLE PUFF
Ingredients: ==============
Batter: (12 puffs)
1/2 c Besan This is a local Karnataka speciality.
5 oz Warm water Ingredients:
1/4 t Red pepper 1 Ready to use pastry roll (Pepperidge farms)
3/4 t Salt Mixed Vegetables. ( potatoes, peas may be added)
1/2 t Garam Masala to taste Masala
paprika (optional) Green Chilies
Vegetables: to taste Salt
1 Small onion Method:
1 Potato Cook a vegetable mix with potatoes, peas, green chilies and
A few spinach leaves lots of
Oil for deep frying Masala. Check for salt, before you stuff it in the pastry roll;
Method: no way
In a bowl put the besan and half the water, and stir until it to rectify it later.
becomes a Thaw the roll for about 10 minutes before unfolding.
thick batter. Beat hard for 5 minutes. gradually add the rest After the pastry roll has thawed, open it out on a flat sheet
of the and roll
water, and leave to swell for 30 minutes. Add salt, pepper it with a pin to make it a little thinner. The pastry sheet
and Garam would now
Masala and beat again. be about 12" x 12".
Wash peel and slice the onion and potatoes. Wash and pat Cut the sheet into 6 pieces.
dry the Place about 23 Tbsp of the cooked vegetable onto the sheet
spinach leaves. and fold it

REAL INDIAN FOOD 19

around it. Seal all the corners, by pressing the sheets 2 or 3 pods Cardamom
together and 1 tsp Coriander
applying a little water. 1 tsp Cumin seeds
Stick it into a preheated oven (350 $F^\circ$) for about 2030 1 tblsp Garam Masala
minutes Vegetable Oil
or until it browns. Make sure that you flip it around every Method:
510 If you are using the potatoes, start boiling them in a
minutes. saucepan. Let
========== them boil for at least 15 minutes. After they are done, turn
VEGETABLES off the
========== heat and let them stand in the water.
GOBI ALOO (CAULIFLOWER AND POTATOES) While the potatoes are cooking, heat the oil in a wide skillet
==================================== until it
====== is very hot. Add the mustard seeds and wait until they start
This is my own recipe. popping.
This recipe livens up ordinary cauliflower and potatoes into Add bay leaves, cardamom and cloves.
something Mix around for a while and then add onions. Waituntill the
quite different. The recipe shown here has spices that are onion starts
not to turn golden before adding the rest of the spices (except
necessary (like cloves and cardamom) or at least that's not for the
how mom made Garam Masala).
it at home, however it adds a nice touch. Add chickpeas with all the liquid. Cut up the potatoes into
Ingredients: bite sized
1 Large cauliflower pieces and add to the skillet. Add Garam Masala.
3 Medium sized potatoes Continue stirring the chickpeas under medium heat for 57
1/2 large Onion sliced thinly in long slices minutes
1 tsp Mustard seeds without covering.
2 or 3 pods Cardamom Check the tenderness of the potatoes. If they are still too
1 tsp Coriander hard, add
1 tsp Cumin seeds another 1/4 cup of water and cook for another couple of
1/2 tsp Turmeric minutes.
1 Bayleaf Salt to taste and serve.
3 Cloves ====================================
3 tblsp Vegetable Oil ====
Method: MASALEDAR SEM (SPICY GREEN BEANS)
Start boiling the potatoes in a saucepan. Let them boil for at ====================================
least 15 ====
minutes. After they are done, turn off the heat and let them (Serves 6)
stand in This recipe is mostly Madhur Jaffrey's, although I don't follow
the water. it to
Cut the cauliflower into small bite sized pieces (roughly 1" the letter when I cook anymore. I like to serve the beans a
cubes), little
throwing away most of the stem pieces. Wash and drain in a crunchier than you would find in an indian home, so I don't
collander. cook it as
While the potatoes are cooking, heat the oil in a wide skillet much in the end. It definitely warrants experimentation.
until it This recipe
is very hot. Add the mustard seeds and wait until they start is guaranteed to spice up an ordinary meal. It also goes well
popping. with
Add bay leaves, cardamom and cloves. plain rice and meat or chicken that has been prepared
Mix around for a while and then add onions. Wait until the simply.
onion starts Ingredients:
to turn before adding the rest of the spices (except for 1 1/2 lb. Green beans (Trim the ends and then cut the beans
turmeric). in half
Put the cauliflower in the skillet and fry in the oil and spices crosswise.)
for 2 1 1/2" long and Fresh ginger (Peel and chop coarsely.) 1"
minutes. While the cauliflower is frying, cut up the potatoes thick piece
into bite 10 cloves Garlic peeled
sized pieces and add to the skillet. Add turmeric and stir. 1 cup Water
Continue stirring the vegetables under medium heat for 4 tblsp Vegetable oil
another couple of 3 tsp Whole cumin seeds
minutes. Add 1/2 cup of water and reduce heat to low. 2 tsp Ground coriander seeds
Cover skillet 2 medium Tomatoes, peeled (put tomatoes in very hot
and let cook for 5 minutes. water for a
Check tenderness of vegetables. If they are still too hard, few seconds, peel off the skin and finely chop.)
add another to taste Salt
1/4 cup of water and cover again for 5 minutes. Freshly ground pepper
Salt to taste and serve. 3 tblsp Lemon juice (or to taste)
CHOLE "BILL AND JIM" (CHICK PEAS) Method:
==================================== Put ginger and garlic into a food processor and add 1/2 cup
==== water.
This recipe is named after Bill Chiles and Jim Muller both of Blend until fairly smooth.
whom liked Heat the oil in a wide, heavy saucepan over a medium flame.
my concoctions well enough that I started cooking this a lot. When hot,
This is a put in the cumin seeds. Stir for half a minute. Pour in the
real simple way of making chick peas. It barely takes 15 gingergarlic paste. Stir and cook for about two minutes. Put
minutes and in the
the result is quite delicious. Ask Jim and Bill. coriander and stir a few times.
Ingredients: Put in the chopped tomatoes. Stir and cook for 2 minutes
1 can Chick peas (also called garbanzo beans) while mashing
(Progresso is a good brand.) the tomato pieces with the back of a slotted spoon. Put in
1 large Onion chopped finely the beans
2 medium sized Potatoes (optional) and salt and one cup of water and simmer them. Cover, turn
1 tsp Mustard seeds heat to low
REAL INDIAN FOOD 20
and cook for 810 minutes or until the beans are tender. 1/2 tsp Dhania powder
Remove the cover. Add the lemon juice and a generous 1 tblsp Coconut flakes
amount of freshly 1 tsp Khus Khus (poppy seeds)
ground pepper. 1 small bunch Fresh Coriander leaves
Turn up the heat and boil away the remaining liquid, stirring 2 small Tomatoes
the beans 2 Onions
gently as you do so. 2 tblsp Oil
VEGETABLE KURMA 1 small piece Vadium (Vadium is a combination of
================== various spices)
Recipe from Sriram 1 1/4 tsp Salt
Ingredients: Method:
2 cups Vegetables Cut the green peppers, onion and tomatoes lengthwise.
2 Onions cut lengthwise Grind
2 Green chilies cut lengthwise chilipowder, turmeric, dhania powder, coconut and poppy
1 tsp Coriander powder seeds.
1 1/4 tsp Salt Heat oil and add vadium. When vadium turns brown, add
one pinch Turmeric powder onions and fry
1/2" Cinnamon stick for 4 minutes. Add tomatoes and fry for 2 minutes. Add
2 Cloves green pepper
2 Cardamom and Masala. Add coriander leaves.
2 tblsp Coconut powder Cook on low heat (should take around 15 minutes).
1 tsp KhusKhus (poppy seeds) DRY POTATOES (SOOKHA ALOO)
1/4 tsp (3 cloves) Garlic ==============================
1/4 tsp powder (or 1/2" fresh) Ginger (46 Servings)
Method: Ingredients:
Put a reasonable sized vessel on the range and heat oil. Add 4 medium size Potatoes
cinnamon, 2t Cumin seeds
cloves and cardamom and fry for 23 minutes. Add onions 1t Salt
and green 2t Mango powder
chilies and fry till onions turn brown. Add garlic + ginger 1/4 t Hot pepper
paste and 2t Garam Masala
fry for a minute or so. Add vegetables and fry for about 3 Oil (to fill pan to 2")
minutes. Method:
Add Water (about a cup or two). Let the vegetables + Boil potatoes until cooked but not overdone. Peel and cut
turmeric powder into 1/2"
cook. cubes.
If you are using canned or frozen vegetables skip the above Heat oil very hot, add and brown cumin seeds. Add potatoes
step. and fry
Add coconut paste, khuskhus, salt and wait until cooked. until they are golden brown. Add the remaining ingredients,
(Note: Cook on low heat.) and fry for
23 minutes or more. Remove from oil with a slotted spoon.
VEGETABLE CURRY Serve hot.
================== Tips: Use enough oil so that the potatoes will not need to be
stirred
Recipe from Sriram, 1985 often. This avoids breaking them up.
Ingredients:
OKRA (BHINDI)
1 cup Vegetables =============
1/41/2 tsp Coriander powder (Serves 6)
1/81/4 tsp Chili powder Ingredients:
1/81/4 tsp Garlic powder 1 lb okra
1 tsp Salt 2 small Onions
1 large Onion 2 small Tomatoes
1/41/2 tsp Mustard seeds 1/4 t Turmeric
1/8 tsp Urad Dal to taste Salt
1/41/2 cup Tomatoescrushed Red pepper (optional)
Method: Oil for frying
Mix the garlic, coriander and the chili powder along with salt Method:
and place Wash the okra and dry it thoroughly. Cut off the heads and
it aside. cut into
Pour about 2 tablespoons of oil in a pan and heat. Add small circles. Chop the onions and tomatoes separately.
mustard seeds Deep fry the
and urad dal. The mustard seeds will split and the oil may okra until very brown. Remove from heat and set aside.
spill. Be Pour out some
careful when you are doing this. Wait until the mustard oil.
seeds stop Add turmeric to hot oil. Add the onions and fry until golden
making any noise. Add onions and fry until the onions turn brown.
brown. Add Add the fried okra, salt, pepper, and tomatoes.
the vegetables, the mixture of step 1 and the crushed Cover and bake at 250 deg F for 15 minutes.
tomatoes.
Fry for about 5 minutes, if you are using canned vegetables. PANEER (CHEESE)
Otherwise ==================
cover the pan and let the vegetables cook. (This might take Ingredients:
about 1015 1 1/2 pints Milk
min.) 1/2 t White vinegar AND
1/2 t Lemon juice OR
GREEN PEPPER CURRY 1c Yogurt
====================== Method:
Recipe from Sriram Heat milk and stir constantly to prevent a layer of cream
Ingredients: from forming
2 large ones Green Pepper on the top. Remove from heat when it boils and slowly add
1/4 tsp Chili powder white vinegar
1/8 tsp Turmeric powder
REAL INDIAN FOOD 21
and lemon juice or yogurt. This sours the milk. Strain pinch Turmeric
through a to taste Salt
muslin cloth or a double layer of cheese cloth and squeeze to taste Pepper
out the whey to taste Garam Masala
(liquid). Method:
Hang to drip dry for 23 hours (or overnight). Then lay out Make Masala with onion, garlic, ginger, and tomatoes. Add
the cheese turmeric and
in a rectangle in a tray and place a weight (the more the spices. Break the cauliflower in flowerettes and cut the
better, but at potatoes into
least 10 lbs) on it for 3/4 hour. cubes (8 pieces each). Add both to Masala and lower heat to
Cut it into whatever shape you like. simmer.
MATTAR PANEER (PEAS AND CHEESE) Cover the pot until the cauliflower and potatoes are coated.
==================================== CURRIED EGGPLANT (BHARTHA)
== ==============================
Ingredients: (Serves 4 to 6)
Ingredients:
2 Onions 2 lb Eggplant
2 Tomatoes 4 medium Tomatoes
4 cloves Garlic 3t Fresh chopped coriander
1/2 packet frozen Peas 1/2 c Ghee
1" cube Ginger 1/2 c Finely chopped onion
1/4 t Turmeric Method:
to taste Salt Preheat oven to 450 deg F. Bake in the middle level of the
to taste Pepper oven for 1
1/2 t Garam Masala hour or until very tender. While they are still warm, peel and
2c Water crush
Method: the eggplants.
Cut paneer in 1" cubes and deep fry. Make Masala with Heat oil and fry onions until soft and clear. Do not brown.
onion, garlic, Add the
ginger, and tomatoes. Season and add turmeric. Add peas tomatoes and fry for 2 minutes. Add the eggplant and stir
and paneer. until almost
NAVRATHNA KURMA all liquid disappears and the mixture leaves the side. Place
================== into a
(Serves 6) bowl, sprinkle on coriander and serve at once.
Ingredients: CURRIED MUSHROOMS
100 g Paneer (or cottage cheese) =====================
2 teacups Mixed boiled vegetables Ingredients:
(carrots, french beans, green peas, potatoes)
3 Tomatoes 1/2 lb Mushrooms
2 Onions 1 large Onion
1t Ginger and garlic paste 1/4 t Turmeric
1 1/2 t Chili powder to taste Salt
1/2 t Turmeric powder to taste Chili
2t Coriander powder 2 large Tomatoes
1t Garam Masala Oil
1 teacup Milk Method:
3t Fresh cream Wash and finely slice mushrooms. Slice onion fine. Heat oil
3t Ghee and add
to taste Salt turmeric and onions. Fry until soft. Add the sliced tomatoes
Ghee for deep frying and cook
Method: for 3 minutes, stirring all the time. Add the mushrooms,
Grate the onions. Put the tomatoes in hot water. After 10 cover and
minutes take simmer for 1520 minutes. Remove cover and dry out all the
off the skin and chop. Cut the paneer into small pieces and water.
deep fry in Serve hot.
ghee. =======
Heat oil in a vessel and fry the onions for a few minutes. LENTILS
Add the =======
ginger and garlic paste, and fry for 1/2 minute. Add the This chapter needs more recipes about Dals. For now, I only
chopped have a
tomatoes, turmeric powder, coriander powder and chili recipe for 'sambar' a thin dal recipe from South India. This is
powder, Garam typically served with idlis or plain rice. Idlis are hard to make
Masala and salt. Fry for at least 34 minutes. Add the boiled and I
vegetables, milk, cream and fried paneer pieces. Cook for a haven't been able to find a satisfactory recipe for them to
few date.
minutes. SAMBHAR
Serve hot decorated with silver foil. =======
==================================== Recipe from Sriram
====== Ingredients:
THANKS TO THE DELIGHTS OF VEGETARIAN COOKING TARLA 1 cup Toor Dal
DALAL 1 tsp Tamarind
==================================== 3 tsp Salt
====== a pinch Turmeric
CAULIFLOWER AND POTATOES (ALOO GOBI) 2 tsp Channa Dal
==================================== 3 tsp Dhania seeds
======== 1 pinch Hing
Ingredients: 3 Red chilies
1 medium Cauliflower 1/4 cup Grated coconut
2 medium Potatoes 1 tsp Mustard
1 Onion 10 Coriander leaves
1 Tomato 1 Green peppers cut into pieces
1 clove Garlic 1 Onion chopped
1" piece Ginger 1 Tomato cut into pieces
REAL INDIAN FOOD 22
Method: 1" piece Ginger, chopped
Boil the toor dal with 3 cups of water. 1t Garam Masala
Fry channa dal, dhania seeds, hing, and red chilies for a few 3 Chopped tomatoes
minutes, Coriander leaves for garnish
and then fry them with the grated coconut. Grind the above Method:
mixture with Wash beans and boil for 23 hours or 1/2 hour in a pressure
water. cooker. In
Fry the green pepper in oil for a few minutes. Boil the the meantime make Masala of onions, garlic, ginger and
tamarind paste, tomato as in
water, salt, turmeric, tomato and vegetables. chicken curry. Add to the beans and cook again until most of
Add ??? 3 ??? and cook for about 5 minutes. Add boiled dal the liquid
and bring dries up and the beans are soft and thoroughly cooked.
it to a boil Garnish with
In the meantime fry the mustard seeds and onion. coriander leaves and serve.
Add the above ingredients & coriander leaves to the mixture. CURRIED GARBANZO BEANS
MASUR DAL (LENTILS) ==========================
======================= Ingredients:
(Serves 4)
Ingredients: 8 oz Garbanzo beans
to taste Green chili (optional)
1c Dal (Moong yellow, or masur pink) 12 cloves Garlic
3 1/2 c Water 2" piece Ginger
to taste Salt to taste Pepper
to taste Pepper 1 large Cardamom
1/4 tsp Turmeric 6 Cloves
2 cloves Garlic 1" Cinnamon stick
1" piece Ginger to taste Salt
1 small Onion Paprika
23 Tblsp Ghee (Can be replaced by butter) 4 oz Oil
1t Cumin seed Mango powder
Method: 3 Onions
Wash the dal and drain it. Boil water and add the dal, salt, Dried pomegranate seeds
pepper, 4 Tomatoes
turmeric, finely chopped ginger, and garlic. Cover the pot Method:
and simmer Clean, wash and soak the beans overnight. Boil them in the
for 20 minutes. same water
When done, heat the ghee, add the cumin and fry until with salt, 1 small finely chopped onion, 4 cloves garlic, 4
golden brown. Add large
thinly sliced onions. Fry until crisp and brown. You may add cardamom, a 1" piece of ginger and 6 cloves. Simmer in pan
paprika about an
and finely chopped tomatoes to the above for color (Pour hour or until tender, or pressure cook for 7 minutes at 15 psi.
over the dal Heat oil. Fry thinly sliced remaining onions and cloves of
and serve). garlic.
MAH KI DAL (WHOLE BLACK BEANS) Cook until mixture browns and dries up. Add finely chopped
==================================== tomatoes and
= cook 45 minutes more.
Ingredients: Add the beans and cook for 10 minutes more. Add the
mango powder and
1c Urad or Mah dal pomegranate seeds, grated ginger and simmer over low heat
1" piece Ginger for 1520
12 cloves Garlic minutes.
Water Before serving, pour 1 oz. (2 T) sizzling ghee over the beans.
to taste Salt ====
23 Tblsp Ghee (Can be replaced by butter) RICE
to taste Green chili (optional) ====
to taste Garam Masala CHICKEN PULLAO
1/4 t Turmeric ==============
Method: Recipe from Sriram, 1985
Clean, wash and add the dal to boiling water. Add turmeric, Ingredients:
salt, half 2 large Onions cut lengthwise
of the finely chopped ginger, garlic and cook on medium 2 large Chilies cut lengthwise
heat for 23 2c Basmathi rice (about 1/2 kg. (1 kilogram = 2.2lbs))
hours or pressure cook at 15psi for 1/2 hour. Uncover, cook 1 large Tomato (cut into small pieces)
further in 1015 Coriander leaves
same pan on low heat for 1/2 hour, stir and mash every now 5 Mint leaves
and then 1 clove Garlic
until a creamy consistency is achieved. 1" piece Ginger
1/2 cup Coconut powder
Heat the ghee, add remaining ginger, stir, add sliced onions, 3 tsp Salt
chili, and 34 Cloves
fry until golden brown. Add cumin or coriander (optional). 2 Cardamom
Pour over 1 Bay leaf
dal just before serving. 1" Cinnamon stick
RED KIDNEY BEANS (RAJMA) 1c Yogurt
============================ 2 tblsp Butter
(Serves 6 8) 1 lb. Boneless chicken
Ingredients: Method:
2c Red kidney beans Heat vessel with butter. Fry bay leaves, cloves, cardamom
3 qt Water and cinnamon.
1t Turmeric Put onions and chilies in vessel and fry on low heat until
1T Salt onions turn
1/4 c Oil brown. Add ginger + garlic paste and fry until oil separates.
1c Onion, Chopped Add
REAL INDIAN FOOD 23
tomato and fry for 1 minute. Add chicken + salt + yogurt 1 Onion cut lengthwise
and fry for Method:
one minute. Add mint + coriander leaves. Cover and cook Wash the rice and drain the water. Extract one cup of water
until the from
gravy becomes semisolid. tomatoes. Pour the butter into a vessel and heat. Add
cinnamon,
Cook rice in a separate vessel. Put rice into chicken and mix cardamom and cloves. Add onions and chilies and fry until
(It is onions turn
advisable to cook rice about 3/4 ths and then let it cook with golden brown. Add ginger + garlic paste and turmeric
the powder paste and
chicken). Remove and serve (Will serve about 4 hungry fry until you get a nice smell. Now pour in the tomato water
grad. students.) + 1 cup
SOUTH INDIAN PULLAV (RICE) water. Add coconut, coriander powder (Dhania powder), salt
============================== and let boil
>From Sriram, 1985 Add rice + coriander leaves + vegetables. Reduce to low
Ingredients: heat and let
1c Rice (Preferably Basmathi rice) the rice cook.
1/3 c Tomato puree SAFFRON RICE (KESAR CHAWAL)
1 large Onion ===============================
1c Vegetables (preferably peas and carrots) Ingredients:
1/41/2 tsp Coriander powder
(also called dhania powder) 2 c Rice
1/81/4 tsp Garlic powder or 4 c Water
1 1/2 cloves garlic 6 T Ghee
1/81/4 tsp Ginger powder 1 t Saffron threads (or less)
1/4" piece Ginger 2 T Hot water
1/81/4 tsp Chili powder 1 c Sliced onion
1 Green chili cut into small pieces 1 small Cinnamon stick splintered
12 pieces Cardamom 4 Bay leaves
1 piece Cloves 4 large Black cardamoms
1/4" stick or 1/8 tsp powder Cinnamon 1 T Cumin seed
1 Bay leaf 4 Cloves
1 tsp Salt 2 t Salt
1 tsp Coriander leaves (if needed) Method:
Method: Soak saffron in hot water. Wash and soak rice in 3 c water
Clean the rice with water and set aside. Cut the onions (optional).
length wise. Heat ghee and fry onions and then remove and keep aside.
Fry the onions and cardamom in butter for about 4 minutes. Add cinnamon,
If you are cumin seeds, cardamoms, cloves and salt. Wait 1 minute
using green chili, then add the chili. Add bay leaf, cloves, and then add the
cinnamon bay leaves and 1/2 the onions. Drain the rice and reserve
and fry until the onions turn golden brown (This will probably the water.
take Add the rice grains and stir for 45 minutes until all the water
another 45 minutes). Add the garlic and ginger paste evaporates and the grains of rice are coated with oil. Add
(preferably the water
prepared from fresh ginger and garlic). Add dhania powder and bring to a boil. Add saffron and its water and pressure
and chili cook at 15
powder (if green chili was not added before). Add the psi. Remove from the heat and allow the pressure to drop by
tomato paste and itself.
one cup of water (you have to experiment with the quantity NAVRATTAN PULLAO (NINEJEWELED RICE)
of water Ingredients:
needed. I found 1 1/2 cups to be optimal) and bring the 1c Basmathi rice
mixture to 1 3/4 c Water
boil. Add the vegetables, rice and salt. If you like coconut, 1/4 c Oil
add 1/4 1 small Finely sliced onion
cup of coconut flakes. 6 Cloves
1" Cinnamon stick
Reduce the flame and cover the vessel. After about 4 1t Salt
minutes, stir the 1/2 t Cumin seed
mixture. Cover the lid again and wait until cooked (might For Mixing with rice before serving:
take about A) 1/4 c frozen peas (boiled), salt, 6 drops green food
1015 minutes). Sprinkle on the coriander leaves in the end. coloring mixed
VEGETABLE PULLAV (2) with 1 t water.
======================== B) 1/4 c diced tomatoes, 1/4 t red pepper, salt, Garam
Recipe from Sriram, 1985 Masala, 6 drops
This recipe is slightly spicier than the previous one. red food coloring mixed in 2 t water.
Ingredients: Ingredients:
1c Rice 1 Thinly sliced onion
1 1/2 c Water 2 1/4 c Ghee
1c Vegetables 1 oz Almonds
1/2" Cinnamon stick 1 oz Cashew nuts
2 Cloves 1 1/2 oz Golden raisins
2 Cardamom 1 oz Pistachio nuts
1 1/4 tsp Salt 1" piece Ginger thinly sliced
1/8 tsp Turmeric powder 1 Green chili (optional)
1 tsp Dhania powder 1 Hard boiled egg
2 Chilies or 1/4 tsp powder Method:
1/2 can or 1 lb. (16 oz) Tomatoes Clean, wash, and soak rice in 1 3/4 c water for pressure
1/2 cup Coconut cooking, or in
1 bunch Coriander leaves 2 cups of water for pan cooking. Heat oil and fry the onions.
4 cloves Garlic Add
1/2" piece Ginger (made into a paste) whole spices. Fry 1 minute. Add rice and fry for 2/3 minutes
2 tblsp Butter to coat
REAL INDIAN FOOD 24
the rice grains with oil. Add the water which the rice was sides of the pan. Add the tomatoes and Garam Masala. Fry
soaking in. for 2 minutes
Pressure cook, building up the pressure to 15 psi and let more and remove.
drop, OR cook Coat one side of fish, stuff 1 1/2 cups inside. Close opening,
in a pan bringing to full boil then down to a simmer followed spread
by 20 the rest of the Masala over it. Cover tightly and bake for
minutes of cooking until the rice is done. about 25
Divide rice into three parts. Thoroughly mix A with one part minutes. Grill for 12 minutes in the broiler, and sprinkle on
and B with the
another. Leave the last part plain. Keep rice separate and remaining coriander. Serve.
warm in the CHICKEN
oven. =======
(C) Meanwhile fry the onion until it is crisp. Remove and fry MUGHLAI CHICKEN WITH ALMONDS
almonds, This recipe is taken from Madhur Jaffrey's book
cashew nuts, pistachios, raisins, ginger and chili. Chop egg Ingredients:
and 1" piece Ginger
sprinkle with salt. Keep warm until required. 89 cloves Garlic
To serve, place onions, nuts, chopped egg and all of (C) in a 6 tblsp Blanched Almonds
dish and 7 tblsp Vegetable oil
spread the three batches of rice in clumps above it 1" Cinnamon stick
aesthetically. 2 Bay leaves
FISH 5 Cloves
10 pods Cardamom
PRAWN (SHRIMP) CURRY 2 medium Onions (cut into small pieces)
Recipe from Sriram, 1985 2 tsp Ground cumin seeds
Ingredients: 1/81/2 tsp Red pepper
1/2 kg = 1.1 lb. Prawns 7 tblsp Yogurt
2 Onions diced into small pieces 1 small carton Whipped Cream
1/4" Cinnamon stick 1/4 tsp Garam Masala
1/4 tsp Chili powder 22 1/2 lbs Chicken boneless (2 trays of holy farms)
1/2 tsp Dhania powder 2 1/2 tsp Salt
1/4 tsp Garlic powder one bunch Coriander leaves
1/2 tsp ginger powder Method:
1 bunch Fresh coriander Grind the ginger, garlic, and almonds with water. Heat oil in
1 tsp Salt a
1/4 tsp Turmeric powder nonstick pan, and fry the chicken until it turns golden brown.
1 tblsp Oil Keep it
Method: aside and drain the oil. Heat some oil and add the
Clean the prawns and squeeze out the water. Add chili, cardamom, bay leaves
dhania, garlic, and cloves and fry until the bay leaves turn brown. Add the
ginger, turmeric powder, salt and mix well. Boil prawns on onions and
low heat. fry for a few minutes.
Add 1 teaspoon of oil to the boiling prawns. When water Pour the paste from the blender and fry for a couple of
evaporates and minutes until
the prawns are dry remove from the stove. Heat the oil and the oil separates. Add 1 tablespoon of yogurt and fry for 30
put in the seconds.
cinnamon. Add prawns and fry for 2 minutes. Add onions Keep adding tablespoons of yogurt and fry until you get a
and fry until consistent
they turn brown. Sprinkle on coriander leaves, remove from mixture. Add the chicken, whipped cream and salt and cook
the heat and gently (low
serve. heat) for 20 minutes. Add Garam Masala and coriander
CORIANDER FISH (BHARIA MACHLI) leaves and cook
Ingredients: for another 10 minutes.
4 lb Sole, flounder, rock cod, or any other white whole fish MALAI CHICKEN
8 cloves Garlic Recipe from Sriram, 1985
3 Hot chilies (optional) (or cayenne) Ingredients:
1" piece Ginger 1 Tray chicken
1 medium bunch Coriander 1 Chopped onion
1T Coriander seeds 1 small can Tomato paste
1t Brown sugar 1 Red Chili
1t Turmeric 2 Cloves
1/2 t Black mustard 2 Cardamom
1/2 t Fenugreek seeds 1/2" Cinnamon stick
1T Salt 1 Bay leaf
1/2 c Lemon juice 1 carton Light whipping cream
1/2 c Vegetable oil 1 tsp Dhania powder
2c Chopped onion 1/2 tsp Cumin powder
1c Chopped tomato 1 tsp Garam Masala
1/2 t Garam Masala 11 1/4 tsp Chili powder
Method: 1/2" piece Ginger made into a paste
Preheat oven to 400 deg F. Wash and pat fish dry. Sprinkle 1 6 cloves Garlic (made into paste)
t salt Fresh coriander
inside and set aside. Blend garlic, chili, ginger, 1/2 the to taste Salt
coriander, Turmeric
coriander seeds, brown sugar, turmeric, mustard seeds, Method:
fenugreek seeds, Heat oil. Add red chili, cloves, cardamom, cinnamon stick,
salt and lemon juice until it all becomes a smooth paste (Add and bay
some water leaf, and cook until the bay leaf turns golden brown. Add the
if needed). onion and
Fry onions until they are soft and golden brown. Add the fry for two minutes. Add the ginger garlic paste and fry for 4
blended Masala 6
and cook until most of the liquid is gone, and it starts to minute. Add the chicken and fry for 5 minutes. Sprinkle in
leave the chili,
REAL INDIAN FOOD 25
dhania powder, cumin powder and turmeric. (46 Servings)
Cover chicken + salt (add water if needed) and cook for Ingredients:
around 15 22 1/2 lb Skinned chicken
minutes until 3/4 cooked. Add can of tomato paste and cook 1t Garam Masala
on low heat. 3t Salt
Just before removing, add the whipping cream and cook for a 1c Finely chopped tomato
few minutes. 1/4 c Vegetable oil
Add Garam Masala and coriander leaves Remove after a 1/2 c Water
couple of minutes. 1 1/2 c Finely chopped onion
CHICKEN CURRY NORTH INDIAN STYLE 1 1/2 t Fresh ginger, chopped
==================================== 1t Finely chopped garlic
=== 1t Vinegar
My own, mostly from mom's but synthesized with recipes 1 Dried chili (optional)
from other Method:
friends. Cut chicken, separate legs and thighs, back and split breast.
Ingredients: Heat oil
1 lb Chickendrumsticks, thighs, breast pieces over high heat. Add onions and fry until golden brown. Take
1 small carton Plain yogurt care not
2 medium Onions very finely chopped to burn them. Add garlic, ginger and tomatoes. Fry until a
4 tbl Vegetable oil smooth
2 Cloves paste is obtained. Add chicken, add water, bring to a boil,
1/2 tsp Mustard powder and add
2 pods Cardamom salt. Cover pot and lower heat. Add chili to make it hot if
1/2 tsp Cumin powder desired.
1 tsp Garam Masala Stir constantly to avoid burning and coat the chicken pieces
1 tsp Chili Powder evenly.
1/2" piece Ginger After the chicken is done, add vinegar and cook for another 5
4 cloves Garlic minutes on
1/3 tsp Coriander Seeds very low heat. Sprinkle on Garam Masala and serve.
to taste Salt TANDOORI CHICKEN
1/2 tsp Freshly ground pepper (23 Servings)
Method: Ingredients:
Remove fat from the chicken and then salt and pepper it. 6 pieces Thawed chicken, skinned
Sprinkle with 2 tsp Ground Coriander
chili powder. Add yogurt and mix well until the chicken is 2 tsp Masala (Tandoori paste is available)
covered to taste Red pepper powder
liberally with yogurt. Use your hands. Set aside for 1 hour Dash Garlic powder
before to taste Salt
cooking. If kept in the refrigerator, set aside for at least 4 1 tsp Ground jeera
hours. Soy sauce (or yogurt)
Heat oil in a large heavy pan. When oil is hot, add mustard (needed only if tandoori masala is used)
seeds, if Method:
you are using them. Add cloves, cardamom, and coriander If you are using the ready made tandoori paste then life is a
seeds and fry lot
for 30 seconds. Add the onion and fry for two minutes until easier. Replace all occurences of masala and soy sauce (or
the onion yogurt) with
beings to turn brown. Lower heat to medium. Add the the tandoori paste.
ginger and garlic Take the chicken and make *deep* cuts in it (so that the
paste and fry for 46 minutes. Add mustard powder, if using Masalas seeps
it, add in quickly). If you are using soy sauce as the base, put some
Garam Masala, and add cumin powder. on the
Brush excess yogurt off the chicken and put it in a large pot. chicken pieces and let it seep in the cuts.
Add Rub in the Masalas as a mixture or one at a time. The idea is
ingredients from the frying pan. Cook uncovered over high to let
heat for 4 the Masalas seep in the cuts with the soy sauce. You can
minutes. Reduce heat to low and cover. Cook for 25 leave it for
minutes or until little while to seep in.
the chicken is tender, stirring every 5 minutes. If you are using yogurt, you'll get a more authentic taste
Important note: since the
When chicken is cooked with a cover on the pot, it releases original TC is after all marinated in it. In this case, mix the
water that Masalas
becomes a part of the sauce. If after 10 minutes, there isn't in the yogurt first and then rub the stuff into the chicken cuts
enough as
sauce in the pot, add 1/4 cup water. Conversely, if there is before. The yogurt tends to leave a considerable amount of
too much water
liquid in the pot, cook uncovered until the liquid evaporates. behind. DON'T THROW THIS AWAY. Let it evaporate in the
oven with the
Variations: chicken. This will keep the pieces from getting dry if
There are several variations to the above recipe: overcooked. I
1.) Leave out the yogurt. Add 1/4 cup of water just before have not faced the same problem with the soy sauce version
turning the (of dry
heat to low and covering the pot. chicken).
2.) Boil two potatoes for 10 minutes before slicing them Cook the chicken until it starts turning brown. and the cuts
thinly. Add you made
sliced potatoes to the pot when you start cooking the start "expanding."
chicken. NOTES:
3.) This variation is usually called "Malai Chicken" or literally You may use any other interesting sauce as the base. Some
"creamy" chicken. Leave out the yogurt. When the chicken previous
is 3/4 done, experiences of my own are: Teriyaki (my Japaanitandoori),
add one small can of tomato paste. Just before removing Oriental
add a small sauce (my supermarkettandoori).
carton of whipping cream, and cook for a few minutes.
CHICKEN CURRY (MURGA)
REAL INDIAN FOOD 26
Carnegie Mellon's School of Computer Science (SCS) 1. Skin the chicken pieces and make 34 deep cuts on each
graciously hosts the Recipe Archive. We encourage you to one of them.
learn about SCS educational programs and research. 2. Mix yogurt, tandoori powder, mustard oil and salt as
COLLECTION: Naan required
From: hz225wu@unidui.uniduisburg.de (Micaela Pantke) 3. Mix the paste with chicken pieces and let it stand for at
Date: Tue, 17 Aug 93 10:31:24 +0200 least 6
Contents hours.
Naan (Greg Richter) 4. After marinatingd is done, arrange pieces in tray, cover
Nan (Susheel) (Mary Jane Kelly) with foil
From: greg@colossus.central.sun.com (Greg Richter) bake at 350 F for 20 minutes.
NAAN 5. Reduce heat to 250 F, and then bake and broil alternately
Ingredients: in 30 min.
4 cups all purpose flour cycles for 2 hrs. Occasionally, take the tray, out, and
1 tsp baking powder rearrange the
1/2 tsp baking powder chicken pieces before putting them back in. If there is too
salt to taste much
1 egg, beaten water inside, drain the water. If the chicken pieces look too
6 Tblsp plain yogurt dry,
3 Tblsp butter or ghee, melted sprinkle some water mixed with lime juice on them
About 1 Cup milk 6. After baking is done, take the pieces out and brush off the
1 Tblsp poppy seeds excess
Instructions: tandoori paste from them. Put the pieces in an open tray in
Sift flour, baking powder, baking soda and salt together in a the oven
bowl. for 23 minutes( just to get them look crisp and dry.)
Stir in egg, yogurt and 2 tablespoons of the butter. 7. You can add a garnishing of stirfried onions and
Gradually stir in bellpeppers and
enough milk to make a soft dough. Cover with a damp cloth lime juice on the chicken before serving. It should be served
and place in hot.
a warm place for 2 hours. Chana Masala
Preheat oven to 400 degrees F (205 C) (Note: I use even From: Mary Jane Kelly scarletbegonias+@cmu.edu
higher temp 500F Date: Wed, 28 Jul 1993 12:51:45 0400
and place a pizza stone in my oven) I don't know how authentic this is, but I whipped it up last
Knead dough on a floured surface for 2 or 3 minutes until night. It
smooth. tasted great to me.
Divide into 8 pieces Roll each piece into a ball then into ovals 2 T vegetable oil
about 6 1 medium onion, chopped
inches long. 1 large clove of garlic, minced
If you must use a baking sheet, grease it and brush the 1 T curry
underside of the 1 T tomato paste (I used ketchup, how embarassing :)
bread with water. Brush the other side with butter and 15 oz can of chick peas drained, reserving 3 T liquid
sprinkle with 1/2 T lemon juice
poppy seeds 1/2 t salt
Bake 6 to 10 minutes until puffy and golden brown. (This is fresh black pepper
where the crushed red pepper, optional to taste
stone makes a difference) 1 T butter
From: mjkelly+@cs.cmu.edu (Mary Jane Kelly) Heat oil on medium high heat. Fry onions until slightly
NAN (SUSHEEL) browned.
Ingredients: Reduce heat to medium. Add garlic, curry, and paste. Stir
21/2 C. white flour (can use 1/2 whole wheat flour) and simmer
1/2 tsp baking soda about 2 minutes. Add chick peas, liquid, lemon juice, salt,
1/2 tsp baking powder and black
1/2 C. milk pepper. Simmer 56 minutes, stirring occasionally. Add red
1/2 C. yogurt pepper to
1 tbs oil taste. Add butter, stirring through to melt it. Stir and
1 egg, beaten simmer for
1/2 tsp sugar, optional 5 minutes more or until peas are softened and dish is hot.
1/2 tsp cumin seeds Serve over rice.
Instructions: Curry Chicken
Mix dry ingredients. Heat oil in pan. Heat beaten egg, milk From: PLANCHAJ@ctrvax.Vanderbilt.Edu (Tony Planchart)
and yogurt Date: Fri, 16 Jul 1993 18:16:43 GMT
until barely warm. Add to flour mixture. Mix the dough, This recipe was given to me by an Indian postdoc in my lab.
kneading just It is absolutely
enough to hold together. Add water if necessary. Add cumin delicious.
seeds. Let Marinade
dough rest, covered, 3540 minutes in warm spot. Divide into 1/4 tsp Tumeric powder
20 small Coriander to taste (1/2 tsp is starting point)
balls. Roll each ball to 1/8" thick. Broil, turning once. Cumin to taste (1/2 tsp; optional)
Tandori Chicken 12 tsp plain yogurt
From: joyjit@rahul.net (Joyjit Nath) Salt
Date: Thu, 18 Nov 1993 00:41:08 GMT Chili powder to taste (can be cayenne, ground red pepper,
Cross Indexed Chicken, Indian etc.)
For 12 pieces : Salt to taste
Ingredients: 1 Lb of fresh chicken (sliced, diced or shredded... your
12 pieces of chicken (drum sticks or thighs) choice)
1/2 cup tandoori chicken powder (you get them in Indian Mix the above ingredients making sure to thoroughly coat
Grocery stores) the chicken. You may
1/2 cup plain yogurt want to add a little bit of oil to facilitate coating the chicken.
Salt as required Allow to
2 lime marinate for approximately two hours.
One whole white onion two cloves of garlic, chopped
One green and one red bellpepper (optional) 1/2 cup chopped onion
Flat aluminum tray (and foil) Add enough oil to a skillet to fry the garlic and onion. Add
Preparation Method: 1/2 tsp of sugar
REAL INDIAN FOOD 27
and allow it to caramalize over medium heat. Add garlic and
fry until golden
brown, then add onion and fry until tender.
Place the marinated chicken in the garlic/onion mixture and
fry it over low
heat (do not add any more oil). Cover it and allow it to fry
until done. Stir
occasionally.
When chicken is done, grate about a tsp of fresh cinnamon
over it and serve
immediately over a bed of steamed rice. Enjoy!
Sarojini and Rao's
South Indian
Cooking Lessons
Lesson 1: Ingredients
This is the first of a series of 5 or 6 lessons on South Indian
vegetarian meal ideas. The recepes we are going to post are
mostly from the cuisine of Andhra Pradesh , a state in the
southern parts of India. The South Indian vegetarian food
doesnot contain spices like cloves, cinnamon, cardamom etc.
you find in North Indian dishes, However, the Andhra
Pradesh food is hot because of red and green chillies used in
all the preparations. A few items are made tangy by adding
tamarind.
A WORD OF CAUTION HERE. CHILLIES, BLACK PEPPER,
GINGER AND TAMARIND MAY MAKE THE FOOD VERY TASTY.
BUT ADD THEM IN QUANTITIES THAT SUIT YOUR TASTE AND
TOLERANCE LEVEL. EXCESSIVE USE OF THESE INGREDIENTS
MAY UPSET THE STOMACH.
There is an old popular song in Telugu, the language spoken
in Andhra Pradesh. It says " I specially made stuffed gutti
vankayi kura ( tender egg plant curry ). I made this curry
using my entire love for you as the stuffing.Anything cooked
with love and care will have a great taste.
In this lesson, we are giving a list of ingredients needed.
These are available in Indian stores. Some of them may be
available in some oriental stores. We have not given the list
of vegetables here. They will be given with each lesson.
Toor dal 2 lb
Moong dal 2lb
Urad dal 2 lb
Chena dal 2 lb
Whole Moong 2 lb
Tamarind i lb
Dry red chillies 1\4 lb
Jagary 1\2 lb
Mustard seeds 1\2 lb
Methi ( Fenugreek ) seeds 1\2 lb
Dhaniya ( Coriander ) seeds 1\2 lb
Black pepper 1\4 lb
Cooking oil ( Sun flower oil ) Available in any stores selling
groceries
Hing ( Asafoetida ) smallest packet available
Cream of wheat 1 lb Available in any grocery store
Long grain rice 5 lb Available in any grocery store
Butter ( Unsalted )
The quantities suggested are approximate and would suffice
all the recipes we are going to give in all the lessons that will
be posted every week. Some Foodwiners suggested that we
post these lessons on Thursdays instead of Fridays. So from
next week, our postings will be on Thursdays.
Sarojini and Rao
WorldWide Curries
Food of the Gods
WorldWide Curries ... Omphalos ... Bennett.com
May 26, 2003
Puri
Ingredients
2 cups Indian whole wheat flour
1/2 Tablespoon vegetable oil
salt to taste
Method
Measure flour in bowl. Slowly add about 3/4 cup warm water,
just enough to form a firm dough, and knead till smooth.
Cover, let rest at least 1/2 hour, and knead again briefly. If
resting more than 1 hour, punch and knead dough again
before rolling out.
Divide into small balls about golfball size, and roll out into 6"
rounds on an oiled board. Heat vegetable oil in a wok or
saucepan. Add a little salt to the oil to keep it from smoking.
Fry the puri one at a time, holding them under the oil on the
first side until they puff. Turn and fry till light brown; drain.
REAL INDIAN FOOD
Serve as soon as possible; these breads are not as good
later.
Puri are traditionally served with any or all of the following:
Chana, Blackeyed Pea Curry, Spinach Dal, Potato Curry,
Brussels Sprouts, and anything with yogurt in it; Potato Curry
is the best.
For spicy puris:
When making the dough, add to the dry ingredients pinches
of:
turmeric
hot pepper
cumin/coriander powder
hing
Posted by on Monday, May 26, 2003
Comments (1)
January 18, 2002
Chaamp Masala (Lamb Chops Masala)
Madhur Jaffrey's Flavours of India
This rich, flavoursome dish originates in the fertile Punjab, a
state now divided between India and Pakistan. There is
nothing more important to a Punjabi man's diet than bread,
and meals are accompanied by flat round cornbread rotis or
rich, flaky panfried paratha layered with ghee (clarified
butter). Rice is reserved for special occasions or for rice
pudding, for the only food that makes a Punjabi feel he has
eaten a proper meal is his bread! You of course, can serve
this dish with plain boiled rice.
Ingredients
3 in piece of fresh ginger peeled and coarsely chopped
3 tbsps peeled and coarsely chopped garlic
68 lamb chops from the ribs, remove all extra fat
8 fl oz grated or finely chopped tomatoes
2 medium sized onions very finely chopped
1 tbsp cayenne
12 fl oz Greek yoghurt beaten
1 1/2 tsps salt
1 tsp ground roasted cumin seeds
12 tsps Punjabi garam masala
3 tbsps lemon juice
23 tbsps chopped fresh green coriander
Method
Put the ginger and garlic into the container of an electric
blender with 23 tablespoons of water and blend to a paste.
Put the chops, tomatoes, onions, cayenne pepper, yoghurt,
salt and gingergarlic paste into a large wok or
heavybottomed saucepan. Stir and bring to the boil. Turn the
heat to low, cover and simmer for 50 minutes or until the
chops are almost cooked. Add the cumin seeds and simmer
for 10 to 15 minutes or until the meat is tender and the
sauce thick. Add the garam masala and lemon juice and stir.
Sprinkle fresh coriander over the top and serve.
TIPS
In the Punjab, tomatoes are grated to make a puree. Don't
be tempted to use readyprepared tomato puree instead of
fresh. The spice combinations in garam masala vary in
different parts of India. In the Punjab this one which you can
try making yourself is common: 5 tbsps coriander seeds, 3
tbsps cumin seeds, 2 1/2 tbsps black peppercorns, 2 1/2
black cardamom seeds, 2 in cinnamon stick, 45 cloves, 1/6
nutmeg. Put the coriander and the cumin into a castiron
fryingpan over a medium heat. Stir until lightly roasted.
Allow to cool. Grind with the remaining ingredients in a clean
coffee grinder and store in a tightly lidded jar.
Copyright of the British Broadcasting Corporation
Posted by RB on Friday, January 18, 2002
Comments (2)
Chicken Curry with Tomatoes (Murgha Kari)
This dish from the Punjab takes only 30 minutes to prepare.
In India fresh tomatoes would be used in this dish.
Ingredients
4 medium onions, chopped
2 tablespoons curry powder
1/2 cup butter or cooking oil
1 cup or 1 can (8 ounces)tomato sauce
2 teaspoons salt
1 frying chicken (2 to 3 pounds)
3/4 cup hot water
Method
Use a casserole or large skillet with lid. Cook onions and
curry powder in butter for 10 to 15 minutes. Add tomato
sauce and salt. Disjoint and skin chicken, and place in sauce.
Cook, uncovered, over medium heat, turning frequently until
sauce becomes quite dry and chicken tests done with fork,
28
about 15 minutes. Add hot water, cover pot, and cook over
low heat for 5 minutes. Makes 4 servings.
Posted by RB on Friday, January 18, 2002
Comments (3)
Murgh Makhan (Silken Chicken)
"The Best of India" by Balraj Khanna (Collins, 1993): "The
Mughals, who ruled India for almost three hundred years,
loved eating and entertaining, and rich, creamy dishes such
as this formed an essential part of their lavish lifestyle. Serve
this very special dish as part of a large meal."
Ingredients
1 3lb chicken
4 cloves garlic
1 medium fresh green chili
1 2 inch piece ginger
2 c. onion, finely chopped
8 cardamom pods
9 cloves
Total butter: 1 stick
Method
CUT one 3lb chicken, skin removed, into 10 pieces.
COMBINE and process for 15 seconds: 4 garlic cloves, halved
1 medium fresh hot green chili, seeded, one 2inch piece
fresh ginger, peeled, coarsely chopped
ADD and process 15 seconds: 2 cups finely chopped onions
ADD and process 15 seconds: 8 cardamom pods, cracked 9
cloves
SET ASIDE.
HEAT in large saucepan/ skillet: 3 Tablespoons butter (heat
until foam is going down)
BROWN on medium heat: 1/2 the chicken pieces ("lightly
browned on all sides) Transfer to plate, repeat with 3 more
tablespoons butter and remaining chicken.
ADD TO PAN and cook, stirring constantly: The rest the butter
The garlic/onion/spice mixture Cook it for 10 minutes or until
liquid has evaporated.
ADD and cook 2 minutes, stirring constantly: 2 teaspoons
cumin seeds 1 teaspoon chili powder (unspiced ground chili
peppers) One 1 1/2 inch piece cinnamon stick
ADD and cook, stirring often, 10 minutes: One 16 ounce can
whole tomatoes, chopped, with juice 1/2 teaspoon salt
(sounds silly, with that in butter and tomatoes)
ADD: The chicken and its juices
REDUCE HEAT to low, cook covered 30 minutes, until chicken
is tender and sauce is thickened.
GARNISH WITH: 1/4 cup fresh coriander (for 6)
Posted by RB on Friday, January 18, 2002
Comments (3)
Mattar Paneer (Peas with Farmer Cheese)
This Punjabi dish, with some variation in the spices, is eaten
all over North India. Indian restaurants, whether in India or
outside it, almost always serve it on their thali, or vegetarian
platter. As an interesting variation, you could substitute a
diced 6 oz. cake of regular bean curd for the paneer. Serves
6 1 1/2 teaspoons ground coriander
Ingredients
1 medium sized onion, peeled and chopped
1 inch cube of fresh ginger, peeled and chopped
6 tbl veg. oil
paneer (plus 2 cups of the whey)
1 whole dried red pepper
1 tbsp. ground coriander seeds
1/4 tsp ground turmeric
3 medium sized tomatoes, peeled and minced
1 tsp salt
1/8 tsp freshly ground black pepper
3 cups shelled fresh or 2 packages defrosted frozen peas
Method
Put the chopped onion and ginger into a blender or food
processor along with 1/3 cup water and blend until you have
a smooth paste. Leave paste in the blender container. Heat
oil in a heavy 10 inch wide pot over a medium flame. When
hot put in the pieces of paneer in a single layer and fry until
golden brown on all sides. This happens pretty fast. Remove
to a plate. Put the dried red pepper into the same oil. Within
2 seconds, turn the pepper over so that it browns on both
sides. Now put in the contents of the blender (keep your face
averted as the paste might splatter). Fry, stirring constantly,
for about 1012 minutes, or until paste turns a light brown
color. Add the coriander and turmeric and fry, stirring, for
another minute. Put in the minced tomatoes. Stir and fry for
another 3 to 4 minutes or until the tomatoes turn a dark,
reddish brown shade. Now pour in 2 cups of the whey. Add
REAL INDIAN FOOD
the salt and the black pepper. Mix well and bring to a boil.
Cover, lower heat, and simmer gently for 10 minutes. Lift
cover and put in the paneer pieces and the peas. Cover and
simmer for 10 minutes or until the peas are cooked.
from Madhur Jaffrey's World of the East Vegetarian Cooking
Posted by RB on Friday, January 18, 2002
Comments (2)
Sucha's Dal
Sucha Pannu Singh is another native of Punjab, who now
lives in Portland, OR. You can substitute supermarket lentils
for the masoor dal in this recipe, but if you've ever had
masoor dal, you'll know regular lentils are a poor substitute.
Serve this dish with rice and a green salad. Chapati or
wholewheat flour tortillas can be served to help scoop up the
dal.
Ingredients
2 cups masoor dal Water
1 1/2 teaspoons garam masala
1 1/2 teaspoons turmeric
1 teaspoon salt
1/3 cup oil
1 1/2 onions, chopped
1 head garlic, separated, chopped
1 (1inch piece) ginger root, chopped
2 jalapeno chiles, chopped
2 tomatoes, chopped
1 bunch cilantro, chopped
Method
Rinse dal thoroughly, until water is clear. In pot bring 1 quart
water to boil. Add dal. Cook half way, about 10 to 15
minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon
turmeric and salt. As dal cooks, uncovered, water will
evaporate and mixture will thicken. Add more water to keep
dal loose, like texture of thick cream. When dal is soft, turn
off heat. Heat oil in wok. When oil is very hot, add onions and
cook until tender and translucent but not browned. Add
garlic, ginger and chiles. Continue to fry until onions are
deepyellow. Add remaining 1 teaspoon each garam masala
and turmeric. Do not allow spices to burn. Keep stirring until
mixture starts to stick. Add tomatoes and cilantro. Cook until
tomato softens. Pour in pot of dal and simmer to blend
flavors. Taste and add more salt if needed. Makes 6 to 8
servings.
Posted by RB on Friday, January 18, 2002
Comments (2)
Chandni Vegetarian Cuisine's North American Blackeyes
(Lobhia)
Move over Hoppin' John; blackeye peas is steppin' out Indian
style. This dish is from Chefowner Kuldip Chand of Chandni
Vegetarian Cuisine of India in Culver City, CA. He is from the
Punjab and the man knows his dals.
Ingredients
2 cups blackeyes
1 1/2 teaspoons salt, or to taste
3/4 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 tablespoons oil
1 small onion, chopped
2 large cloves garlic, chopped
1 (3/4inch piece) ginger root, peeled and chopped
Scant 1/2 teaspoon cumin seeds
1 medium tomato, chopped
Method
In pot soak beans overnight in water to cover generously.
Next day, drain beans, cover with fresh water and bring to
boil. Add salt, coriander, cumin and turmeric. Simmer until
beans are just tender, about
30 to 45 minutes. Heat oil in deep saucepan. Add onion,
garlic, ginger and cumin. Fry
10 minutes and add tomato. Cook another 5 minutes and
add beans and cooking liquid. Continue to simmer,
uncovered, until beans are soft but not completely dissolved.
Mixture should be soupy. Makes 6 to 8 servings.
Posted by RB on Friday, January 18, 2002
Comments (2)
Chicken Dilruba
Ingredients
2 medium onions
1 cup milk
2 tbs. chopped fresh ginger root
2 TB Punjabi garam masala
6 tbs. butter or vegetable oil
29
1 tsp. ground turmeric
34 lb. chicken, skin removed, cut
23 fresh green cayenne peppers, minced, into small pieces
or serranos/jalapenos as substitute
1 cup fresh plain yogurt
Salt and ground cayenne to taste
1/4 cup almonds, ground A few strands whole saffron, soaked
in 2 tbs. warm milk
1/4 cup walnuts, ground
Method
Minced fresh cilantro and whole 1/4 cup melon, pumpkin or
squash seeds almonds/cashews for garnish (optional),
ground
Put the onions and ginger in a blender or food processor and
process into a smooth paste (consistency of apple sauce).
Heat the butter or oil in a heavy, deep skillet and gently
brown the onionginger mixture, stirring often. Add the
chicken and yogurt. Combine well and cook over medium
heat until the mixture becomes rather dry and the chicken
begins to brown. Grind the almonds, walnuts and melon
seeds until quite fine. Stir them into the milk, then add the
mixture to the chicken along with the garam masala,
turmeric, chili peppers, salt and ground cayenne. Cook over
medium heat, stirring often, until the chicken is very tender
and the sauce is very thick (about 1015 minutes). Stir in the
saffron/milk mixture and cook 12 minutes longer.
Serves 4
Posted by RB on Friday, January 18, 2002
Comments (4)
Quick Glazed Carrot Halwa (Gajar Halwa)
From CLASSIC INDIAN VEGETARIAN AND GRAIN COOKING
(Julie Sahni; William Morrow and Co., N. Y., 1985)
The art of making halwa with nuts was introduced in India
during the Moghul period by the traders from the Middle East
and Asia Minor. It is the Indian cooks, however, who are
credited with making halwa by using vegetables such as
carrots, pumpkin, zucchini, snake squash, winter melon,
potatoes, and yams. This glazed carrot halwa, a specialty of
the Sikhs of Punjab, is the most popular halwa in India and is
enjoyed as a dessert as well as a sweet. Traditionally it is
made with milk fudge (khoya), but I substitute ricotta cheese
combined with dry milk and butter, which is quicker and
produces just as good a result. For 12 to 16 persons:
Ingredients
3 sticks (3/4 pound) sweet butter
3/4 cup whole milk ricotta cheese
3/4 cup nonfat dry milk powder
1/2 cup blanched slivered almonds
2 tbsp. chopped pistachios 6 cups packed shredded or
grated carrots (2 1/2
3 pounds)
9 tbsp. sugar
1 1/2 tsp. ground cardamom
Method
1. Melt 1 stick (8 tbsp.) of the butter in a skillet. Add the
ricotta and dry milk, mix it in, and cook over mediumhigh
heat to a thick paste (about 15 minutes), stirring constantly.
Transfer the mixture to a small plate and set aside.
2. Wipe the skillet clean and add 2 tbsp. of the butter along
with the almonds. Cook over mediumhigh heat until the
almonds turn light golden (about 2 minutes), turning and
tossing constantly. Drain the almonds on paper towels and
set aside for garnish. Add the pistachios to the same skillet
and cook until they become crisp (about 1 minute). Drain the
pistachios on paper towels and set aside separately.
3. Wipe the skillet clean and add 1 stick (8 tbsp.) butter and
place over mediumhigh heat. When the butter melts, add
carrots and stirfry until they are will coated with butter.
Reduce heat to medium or medium low, cover, and cook for
8 minutes or until the carrots are cooked but not mushy. Add
sugar and cardamom and cook until the carrots are glazed
(about 5 minutes), stirring constantly.
4. Blend in the milkcheese paste and continue cooking and
adding the remaining 6 tbsp. of butter in small portions, until
the halwa looks thick and glazed (12 15 minutes). Turn off
the heat and stir in the pistachios. The halwa can be made
ahead and kept refrigerated for up to
1 week.
To serve: Heat the halwa and put on an attractive serving
dish and pat it down with a metal spatula. Garnish the halwa
with almonds. The halwa has the consistency of a thick,
moist pudding. Therefore, serve scooped into individual
dessert plates with a spoon.
REAL INDIAN FOOD
Posted by RB on Friday, January 18, 2002
Comments (6)
FiveJewel Creamed Lentils
Recipe By : Julie Sahni
Classic Indian Vegetarian Cooking
Serving Size : 8
Preparation Time :1:00
Ingredients
175 Grams Yellow Split Peas (channa dal) (6 ounces)
90 Grams White Gram Beans (urad dal) (3 ounces)
45 Grams Yellow Mung Beans (moong dal) (1 1/2 ounces)
45 Grams Red Lentils (masar dal) (1 1/2 ounces)
1/2 Teaspoon Turmeric
2 Teaspoons Salt (or to taste)
6 Tablespoons Vegetable Oil
2 Medium Onions, Peeled, Sliced in Thin Rings
2 Teaspoons Garlic, Minced
2 Teaspoons Ginger, Grated or Crushed
3 Medium Tomatoes, Sliced in 2cm thick wedges
2 Tablespoons Vegetable Oil
1 1/2 Teaspoons Cumin Seed
1/2 Teaspoon Cayenne Pepper
1 Teaspoon Paprika
4 Tablespoons Fresh Coriander, Chopped
2 Green Chilies, Minced
1. Pick clean and wash all the beans thoroughly in several
changes of water. Put them in a deep pot with 1/2 teaspoon
turmeric and 1 1/2 litres (1 1/2 quarts) of water. Bring the
water to the boil and stir often to prevent the beans from
sticking to the bottom of the pan or lumping together. Cook
over medium heat, partially covered, for about 30 minutes.
2. Stir in the salt to taste. Keep the lentils on a low simmer
while you make the fried seasonings.
3. Heat 46 tablespoons of the oil in a large frying pan over
medium high heat. Add the onions and cook, stirring
constantly, until they turn light brown (1518 minutes). Add
the garlic, ginger and chilies and continue cooking for 2 more
minutes. Increase the heat to high, add the tomatoes, and
fry, turning them carefully and shaking the pan, until they
look slightly browned and cooked (about 5 minutes).
4. Pour the entire contents of the pan over the dal and gently
stir to mix. Continue simmering while you make the spiced
butter.
5. Wipe the frying pan clean and place it on mediumhigh
heat. Add the remaining 2 tablespoons of the oil. When it is
hot, add the cumin, cayenne and paprika. Immediately pour
the entire contents of the pan over the dal, scraping the
mixture out with a rubber spatula. Stir a few times, just to
streak the dal with the spiced butter.
6. Serve garnished with coriander and more paprika.
Sag Gosht
Ingredients
Ghee 4 tbs.
Mustard Seeds 1.5 tbs.
Garlic cloves, crushed 2
Cardamom seeds, crushed 2 tsp.
Ground Coriander 1tbs.
Fresh root ginger, peeled and chopped 1.5 inches
Lean boned lamb, cubed 2 lb.
Medium Onion chopped 1
Green Chilies, chopped 3
Sugar 1 tsp.
Turmeric 1 tsp.
Spinach, trimmed, washed and chopped 2 lb.
Salt 1.5 tsp.
Black Pepper .5 tsp.
Yogurt 3 Tbs.
Method
Fry until the seeds begin to pop. Stir in the garlic, cardamom,
coriander and ginger and fry for one minute, stirring
constantly. Add the lamb cubes and fry until they are evenly
browned. Stir in the onion, chilies and sugar and fry until the
onion is golden brown. Stir int he turmeric and spinach and
cook for three minutes. add the remaining ingredients and
reduce the heat to low. Cover and simmer for one hour or
until the meat is cooked through and tender and stir well.
Preheat the oven to cool 150 C (Gas Mark 2, 300 F). Put the
casserole into the oven and cook for 20 minutes. Remove
from the oven and serve at once.
46 servings.
From _The World of Cooking: Indian Cooking by Isabel Moore
1973
30
Posted by RB on Friday, January 18, 2002 Source: Mangoes & Curry Leaves
Comments (7) Kerala Pineapple Beef Curry with Cucumber Raita
Recipes (1 20) of 83 Recipe
Appetizer Source: Steaklover's Companion
Cuisine Kerala Sambar Recipe
IndianSpiced Phyllo and Smoked Salmon Napoleons Source: Food & Wine
Recipe Lamb Biryani Recipe
Source: Food & Wine Source: Quick from Scratch One Dish Meals
Spicy Potato Samosas Recipe Lamb Masala with Jeweled Rice Recipe
Source: Casual Cuisines of the World Far East Cafe Source: McCormick®
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Cuisine Source: The Barbecue Cookbook
Masala Chai Recipe Mango Chutney Chicken Recipe
Source: Food & Wine Source: bestdressedmeals.com
Bread OrangeCurry Chicken with a Pecan Crust Recipe
Cuisine Source: Fine Cooking Issue 25
Grilled Cardamom Naan Bread Recipe Orecchiette with IndianSpiced Cauliflower and Peas
Source: Food & Wine Recipe
Sweet Pizza Dough Recipe Source: Quick from Scratch Pasta
Source: Pizza Cooking with Style Pal Appam Recipe
Dessert/Candy Source: Food & Wine
Cuisine Poached Salmon with Cucumber Raita Recipe
Indian Pudding Recipe Source: Quick from Scratch Fish
Source: Quick from Scratch Herbs Recipes (21 40) of 83
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Shrikhand Recipe Pork Chops with Chutney Recipe
Source: Quick from Scratch Herbs Source: The Barbecue Cookbook
Kid's Plate Potato and Lamb Samosas Recipe
Cuisine Source: Food & Wine
Angel Hair Pasta with Shrimp and Spinach Recipe Quarterback Calzones Recipe
Source: Cooking Light magazine Source: Quick Cooking magazine
Main Course Red Curried Chicken Recipe
Cuisine Source: McCormick®
Altherr's Shrimp with Pineapple on Naan Recipe Sauteed Chicken with Fresh Tomato Chutney Recipe
Source: Food & Wine Source: Cooking at a Glance Chicken
Beef Curry with Basmati Rice Recipe Shrimp in Coconut Milk Recipe
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Calypso Curried Chicken Recipe Source: Wild Oats Natural Marketplace
Source: Cooking at a Glance Chicken Tandoori Lamb Recipe
Chicken Curry with Three Accompaniments Recipe Source: The Barbecue Cookbook
Source: Chicken Cooking with Style Thoor Dhal with Tomato and Onion Recipe
Chicken Kabobs in Saffron Cream Recipe Source: Food & Wine
Source: Cooking.com Vegetarian Biryani Recipe
Chicken with Peanut Curry Yogurt Sauce Recipe Source: Quick from Scratch Vegetable Main Dishes
Source: Jif® VillageStyle Carrots and Peas with Tofu Recipe
Chickpeas Cooked in a MoghlaiStyle Recipe Source: Food & Wine
Source: Food & Wine Salad Cuisine
Chili Lamb Kabobs Recipe BasmatiRice Salad with Cauliflower and Potatoes
Source: The Barbecue Cookbook Recipe
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Indian and Yogurt Dressing Recipe
Recipes (21 40) of 83 Source: Salads Cooking With Style
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Cuisine and Macadamia Dressing Recipe
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Source: Buitoni® Chickpea Salad with Fresh Herb Vinaigrette Recipe
Creamy Indian Lentils and Rice Recipe Source: Salads Cooking With Style
Source: Cooking Light magazine Sauces/Condiments Cuisine
Curried Mussels Recipe BananaYogurt Relish Recipe
Source: 99% FatFree Meals in 30 Minutes Source: The Bombay Cafe
Curried Scallops with Spinach Recipe Fresh Green Mango Chutney Recipe
Source: Quick from Scratch Fish Source: Madhur Jaffrey's Quick & Easy Indian Cooking
Grilled Tandoori Chicken Recipe Garam Masala Recipe
Source: Quick from Scratch Chicken, Turkey, and Source: Outdoor Entertaining
Cornish Hen Recipes (41 60) of 83
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Source: The Barbecue Cookbook Sauces/Condiments
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Source: The Barbecue Cookbook Garam Masala Recipe
Source: Cooking.com
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Source: McCormick® Source: The Barbecue Cookbook
IndianSpiced Chicken and Spinach Recipe Red Coconut Chutney Recipe
Source: Quick from Scratch Chicken, Turkey, and Source: Food & Wine
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Katchhi Village Potato Curry Recipe Source: Outdoor Entertaining
REAL INDIAN FOOD 31
Warm Indian Spice Mix Recipe tablespoon oil, the flour, salt and cardamom and stir until the
Source: Fine Cooking Issue No. 30 dough forms a cohesive mass.
Side Dish Turn the dough out onto a lightly floured surface and knead
Cuisine until smooth and elastic, about 6 minutes. Divide the dough
Basmati Rice with Whole Spices Recipe into 8 pieces and shape each piece into a ball. Set the balls
Source: Cooking.com on an oiled baking sheet and brush with oil. Cover loosely
Curried Orzo Salad Recipe with plastic and let rise in a warm place until doubled in bulk,
Source: Cooking at a Glance Pasta 1 to 2 hours.
Green Beans with Mustard Seeds Recipe On a lightly floured surface, roll out each ball of dough to an
Source: Cooking.com 8inch disk. Arrange them on 3 oiled baking sheets and let
Indian Home Fries Recipe rest for 20 minutes.
Source: The Potato Harvest Cookbook Light a grill or heat a grill pan or castiron skillet. Brush each
Indian Style Green Tomatoes and Vegetables Over Naan lightly with olive oil and grill for about 1 minute, until
Rice Recipe golden on the bottom and light bubbles form on the top. Turn
Source: Cooking Light magazine and cook until golden all over, about 1 minute. Keep warm
Red Lentils Tarka Recipe while you cook the remaining Naan.
Source: Madhur Jaffrey's Quick & Easy Indian Cooking MAKE AHEAD: The dough can be refrigerated overnight.
Saffron Rice with Cashews and Raisins Recipe Punch down the balls before proceeding.
Source: Quick from Scratch Herbs Recipe reprinted by permission of Food and Wine. All rights
Spiced Indian Potatoes Recipe reserved.
Source: Le Cordon Bleu Home Collection Potatoes Nutrition Facts
Turmeric Rice Recipe Makes 8 Naan
Source: Madhur Jaffrey's Quick & Easy Indian Cooking Facts per Serving
Yellow Moong Dal with Tomatoes Recipe Calories: 244 Fat: 3g Carbohydrates: 46g
Source: Cooking.com Cholesterol: 0mg Sodium: 874mg Protein:
Snack 8g
Cuisine Fiber: 2g % Cal. from Fat: 11% % Cal. from
Homemade Paneer with Indian Flavors Recipe Carbs: 75%
Source: Food & Wine Indian Pudding Recipe
Soup Source: Quick from Scratch Herbs
Cuisine Serves 4
A Light, Cold Yogurt Soup Recipe With its delightful contrasts of warm spicy pudding and cold
Source: Madhur Jaffrey's Quick & Easy Indian Cooking vanilla ice cream, this version of an American classic is the
Callaloo Recipe ultimate comfort dessert. Homey as it is, though, it looks
Source: Food & Wine elegant when served in stemmed bowls. This version is soft,
Goan CurriedFish Stew Recipe light and altogether tempting.
Source: Quick from Scratch Fish RECIPE INGREDIENTS
Indian SplitPea and Vegetable Soup Recipe 2 cups whole milk1 cup heavy cream1/2 cup molasses1/4
Source: Quick from Scratch Soups and Salads cup dark brown sugar1/3 cup cornmeal1 teaspoon ground
Recipes (61 80) of 83 ginger1 teaspoon cinnamon1/4 teaspoon salt1 pint vanilla
Sweet Pizza Dough Recipe ice cream
Source: Pizza Cooking with Style RECIPE METHOD
Serves 6 Heat the oven to 350 degrees F. In a medium heavy
RECIPE INGREDIENTS stainlesssteel saucepan, bring the milk, cream, molasses,
1 cup allpurpose flour1 1/2 teaspoons baking powder2 and brown sugar almost to a simmer over moderately high
tablespoons sugar4 tablespoons butter1/2 egg yolkAbout 2 heat, stirring occasionally.
tablespoons orange juice In a medium bowl, whisk together the cornmeal, ginger,
RECIPE METHOD cinnamon, and salt. Add to the milk mixture, whisking. Bring
Preheat oven to 350 degrees F. just to a simmer, whisking. Pour into an 8by8inch baking
Place the flour, baking powder and sugar in a bowl. Rub in dish. The batter will be thin and shallow.
the butter. Add the egg yolk and enough of the orange juice Bake the pudding in the middle of the oven for 20 minutes.
to form a manageable dough, the consistency of pastry. Remove from the oven and stir well. Return the pudding to
(Alternatively, combine the mixture in a food processor). the oven and continue cooking for 20 minutes. The pudding
Wrap the dough in plastic wrap and chill in the refrigerator will still be quite wobbly but will set as it cools. Let cool on a
for 15 minutes. rack for 20 minutes and serve warm. Or cool completely and
Roll out dough to fit on pan, then bake in preheated oven for reheat the pudding in a 350 degrees F oven for about 5
25 minutes or until golden. minutes just before serving. Serve the pudding topped with
Recipe reprinted by permission of Weldon Owen. All rights the ice cream.
reserved. VARIATIONS: Stir the pudding after it has baked for twenty
Nutrition Facts minutes and then top it with onethird cup of chopped pecans
Serves 6 or walnuts. Continue baking as directed for twenty minutes
Facts per Serving longer.
Calories: 168 Fat: 8g Carbohydrates: 21g Recipe reprinted by permission of Food and Wine. All rights
Cholesterol: 38mg Sodium: 60mg reserved.
Protein: 2g Nutrition Facts
Fiber:1g % Cal. from Fat: 43% % Cal. from Serves 4
Carbs: 50% Facts per Serving
Grilled Cardamom Naan Bread Recipe Calories: 619 Fat: 34g Carbohydrates: 74g
Source: Food & Wine Cholesterol: 127mg Sodium: 301mg
Makes 8 Naan Protein: 9g
Besides being in charge of desserts, Wayne Brachman Fiber: 1g % Cal. from Fat: 49% % Cal. from
presides over bread making at the Hamptons summer house. Carbs: 48%
He adds a hint of spice to his version of the classic Indian Masala Chai Recipe
bread. Source: Food & Wine
RECIPE INGREDIENTS Makes 4 cups
1 envelope active dry yeast1 1/4 cups lukewarm water (110 RECIPE INGREDIENTS
to 115 degrees) 4 whole cloves2 cardamom pods1 cinnamon stick, broken
1 tablespoon honey1 tablespoon olive oil plus more for into pieces3 cups water
brushing3 1/2 cups bread flour1 tablespoon salt 1/4 teaspoon ground ginger1/8 teaspoon freshly ground
1 tablespoon ground cardamom black pepper1/2 cup milk2 tablespoons granulated sugar2
RECIPE METHOD tablespoons black tea, such as Darjeeling or Orange Pekoe
In a large bowl, dissolve the yeast in the water and stir in the RECIPE METHOD
honey. Let stand until foamy, about 10 minutes. Add the 1
REAL INDIAN FOOD 32
In a mortar, crush the cloves, cardamom pods and 1 package frozen spring roll wrappers, thawed2 tablespoons
cinnamon. Transfer the crushed spices to a small saucepan, allpurpose flour2 tablespoons water
add the water, ginger and pepper and bring to a boil. Peanut oil for fryingChinese plum sauce for dipping
Remove the pan from the heat, cover and let steep for 5 RECIPE METHOD
minutes. FOR FILLING: Place the potatoes in a saucepan, add water to
Add the milk and sugar to the pan and bring to a boil. cover generously and bring to a boil over mediumhigh heat.
Remove from the heat and add the tea. Cover and let steep Boil until tender when pierced with a fork, about 20 minutes.
for 3 minutes. Stir the chai, then strain it into a warmed Drain and let cool, then peel and cut into 1/4inch dice.
teapot or directly into teacups. In a nonstick wok or large frying pan over mediumhigh heat,
Serving size = 1 cup warm the ghee or oil. Add the onion, garlic and ginger and
Recipe reprinted by permission of Food and Wine. sauté until softened, about 3 minutes. Add the potatoes,
Nutrition Facts peas, carrots and chilies; gently mix with the onion mixture.
Makes 4 cups Increase the heat to high and fry until the potatoes have a
Facts per Serving dry consistency, about 3 minutes longer. Season with the
Calories: 59 Fat: 1g Carbohydrates: 11g curry powder, turmeric, salt, sugar, cilantro and lemon juice.
Cholesterol: 2mg Sodium: 20mg Protein: Stir together gently and remove from the heat. Set aside to
3g cool.
Fiber: 1g % Cal. from Fat: 15% % Cal. from TO ASSEMBLE: Remove 16 spring roll wrappers from the
Carbs: 75% package; freeze the remaining wrappers in an airtight plastic
Shrikhand Recipe bag for another use. In a small bowl, mix the flour with the
Source: Quick from Scratch Herbs water to form a paste; set aside. Cut the spring roll wrappers
Serves 4 into 3 equal strips. Cover the unused strips with a damp
Here's a classic Indian dessert, made with drained yogurt, cloth. Lay 1 strip vertically to you on a work surface. Place a
cardamom, and saffron. The saffron is toasted until brittle so wellpacked heaping tablespoon of the filling at the end
that you can grind it easily. If you grind your own cardamom nearest you. Pull the lefthand corner over the filling on the
seeds, use only a half teaspoon instead of the quantity in our diagonal to the opposite (right) edge to create a 45degree
recipe. angle and corner. Fold up to enclose the top edge, then
RECIPE INGREDIENTS continue folding the bottom triangle toward the top edge,
Small pinch saffron1 quart plain wholemilk yogurt3/4 enclosing the filling completely. Brush the last flap of the
teaspoon ground cardamom2 tablespoons water triangle with the flourwater paste to seal the triangle. Set on
1/3 cup powdered sugar, or more to taste1/4 cup shredded a baking sheet and cover with a kitchen towel. Repeat with
unsweetened coconut1 mango, peeled, pitted, cut into thin the remaining strips and filling.
slices In a wok or deep frying pan over mediumhigh heat, pour in
RECIPE METHOD oil to a depth of at least 2 inches and heat to 375 degrees F.
In a small pan, toast the saffron over low heat, stirring, until on a deepfrying thermometer. Using a slotted spoon, gently
brittle, about 2 minutes. Remove and pulverize in a mortar lower several triangles into the oil, making sure they can
with a pestle or on a cutting board with the side of a large float freely. Fry, turning as needed, until golden brown and
knife blade. crisp, 12 minutes. Transfer to paper towels to drain.
Put the yogurt in a large bowl. Put the saffron back into the Serve the samosas hot with plum sauce for dipping.
pan and add the cardamom and water. Bring just to a Recipe reprinted by permission of Weldon Owen. All rights
simmer, stirring. Whisk the saffron mixture into the yogurt. reserved.
Put the yogurt mixture in a strainer lined with cheesecloth, a Far East Cafe
coffee filter, or a paper towel and set it over a bowl. Let drain Choose from over
in the refrigerator for 1 hour. Transfer the yogurt to a bowl. 9,000 cookbooks
Add the 1/3 cup sugar, or more to taste. With an electric Save $100 on
mixer, beat the yogurt until slightly thickened, 2 to 3 Calphalon Pan
minutes. Pour into bowls and refrigerate until well chilled, or Save on Henckels
put in the freezer until very cold but not frozen, about 30 Colorful Knives
minutes. Nutrition Facts
Meanwhile, in a small frying pan, toast the coconut over low Makes about 48 triangles
heat, stirring, until golden, about 2 minutes. Serve the Facts per Serving
shrikhand topped with the mango and coconut. Calories: 56 Fat: 2g Carbohydrates: 8g
Recipe reprinted by permission of Food and Wine. Cholesterol: 1mg Sodium: 104mg Protein:
Nutrition Facts 1g
Serves 4 Fiber:1g % Cal. from Fat: 32% % Cal. from
Facts per Serving Carbs: 57%
Calories: 240 Fat: 6g Carbohydrates: 35g Beef Keema Recipe
Cholesterol: 15mg Sodium: 174mg Source: Quick from Scratch One Dish Meals
Protein: 13g Serves 4
Fiber: 1g % Cal. from Fat: 22% % Cal. from Although this groundmeat curry is often made with lamb,
Carbs: 58% we've found that the distinctive combination of spices tastes
Spicy Potato Samosas Recipe just as good with beef. Serve the thick, chililike keema with
Source: Casual Cuisines of the World Far East Cafe warm naan (Indian flatbread), if available, or pita.
Makes about 48 triangles WINE RECOMMENDATION:
A favorite Singaporean snack is the samosa, a traditional Whenever there are a lot of elements in a dish, it is best to
Indian savory pastry stuffed with spicy vegetables. This keep the wine simple. Here, an uncomplicated but fruity
recipe comes from Singaporean Chinese cooks who make Beaujolais will be charming.
samosas with crispy spring roll wrappers rather than the RECIPE INGREDIENTS
traditional handmade flaky pastry dough. Helpful Hints: 2 tablespoons cooking oil1 large onion, chopped3 cloves
Vegetables & Grains, Frying garlic, minced1 tablespoon chopped fresh ginger1 1/2
Vegetables, Preparing pounds ground beef2 1/2 teaspoons ground coriander2 1/2
RECIPE INGREDIENTS teaspoons ground cumin1/4 teaspoon freshground black
For Filling: pepper1/2 teaspoon turmeric1/8 teaspoon cinnamon1 1/2
3 baking potatoes, about 1 lb, peeled2 tablespoons ghee or teaspoons salt1 pound boiling potatoes, peeled and cut into
vegetable oil1 yellow onion, finely chopped3 cloves garlic, 1/2inch pieces
finely chopped1 teaspoon peeled and finely chopped fresh 1 cup plain yogurt3/4 cup whole milk3/4 cup frozen petite
ginger1/2 cup frozen petite peas, thawed1/2 cup finely diced peas1 1/2 teaspoons lemon juice1/2 cup chopped cilantro
carrots, blanched for 3 minutes and drained RECIPE METHOD
2 fresh small green chilies, seeded and chopped In a large deep frying pan, heat the oil over moderate heat.
2 teaspoons curry powder1/2 teaspoon ground turmeric1 Add the onion and cook until starting to soften, about 3
teaspoon salt2 teaspoons sugar2 tablespoons chopped fresh minutes. Stir in the garlic and ginger and cook 1 minute
cilantro1 tablespoon fresh lemon juice longer. Add the beef and cook until no longer pink, about 3
minutes. Drain off any fat.
REAL INDIAN FOOD 33
Add the coriander, cumin, pepper, turmeric, cinnamon, and 1
teaspoon of the salt to the pan. Cook, stirring, for 1 minute.
Stir in the potatoes, yogurt, and milk. Bring just to a boil.
Cover the pan. Reduce the heat and simmer for 20 minutes.
Uncover the pan and simmer for 5 minutes longer.
Stir in the peas and the remaining 1/2 teaspoon salt. Simmer
until the peas are just done, about 2 minutes. Stir in the
lemon juice and the cilantro.
Recipe reprinted by permission of Food and Wine.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 547 Fat: 25g Carbohydrates: 35g
Cholesterol: 72mg Sodium: 1103mg
Protein: 44g
Fiber:4g % Cal. from Fat: 41% % Cal. from
Carbs: 26%
Beef Curry with Basmati Rice Recipe
Source: Steaklover's Companion
Serves 4
The foods of northern India and Pakistan are broadly similar
because Pakistan was created out of the northwestern part
of India in 1948, at the time that India achieved
independence from Britain. India and Pakistan have
coexisted uneasily ever since, though food is one aspect of
their culture that the two countries share. In this traditional
preparation, the recipe calls for combining your own spices
to create a curry.
RECIPE INGREDIENTS
For Curry:
2 tablespoons vegetable oil1 onion, diced4 garlic cloves,
minced1 tablespoon minced ginger10 black peppercorns2
bay leaves8 clovesPinch of nutmeg1 cinnamon stick5 small
cardamom pods2 tablespoons ground almonds1 pound top
sirloin, cubed1/2 teaspoon ground turmeric1 teaspoon
ground fennel seeds2 teaspoons ground cumin2 teaspoons
ground coriander seeds1/2 teaspoon salt1/2 cup plain yogurt
For Rice:
2 cups basmati rice or longgrain American rice1/2 teaspoon
salt1 teaspoon lemon juice (optional)
For Raita:
1 cup plain yogurt1/2 English or hothouse cucumber, grated1
teaspoon freshly ground black pepperPinch of ground
coriander seeds (optional)1 or 2 fresh cilantro, for raita
garnish
4 sprigs fresh cilantro, for garnish
1/2 cup mango or other fruit chutney
RECIPE METHOD
TO PREPARE CURRY: Heat the oil in a large saucepan and
sauté the onion and garlic over mediumhigh heat for about 5
minutes, until light brown. Lower the heat to medium and
add the ginger, peppercorns, bay leaves, cloves, nutmeg,
cinnamon, cardamom, and almonds, and continue to sauté
for 1 minute. Add the cubed sirloin, chile powder, turmeric,
fennel, cumin, coriander, and salt, and sauté, while stirring,
for about 5 minutes, until the mixture is dry. Turn the heat to
mediumlow, stir in the yogurt, and sauté gently until the
mixture becomes dry again. Add 1 cup of water, cover the
pan, and cook over low heat for 30 to 35 minutes, or until
the meat is tender.
TO PREPARE RICE: While the curry is cooking, prepare the
rice and raita. Soak the rice in cold water for 10 minutes.
Using a strainer, drain the rice and rinse under cold running
water until the water no longer looks milky. Place the rice in
a saucepan with 4 cups of cold water, the salt and lemon
juice; bring to a boil. Lower the heat to a simmer, stir briefly,
and partially cover the pan. Cook for 6 to 8 minutes, or until
the water is absorbed; do not stir the rice while it is cooking.
Keep warm and fluff with a fork just before serving.
TO PREPARE RAITA: Place the yogurt in a mixing bowl and
add the grated cucumber, pepper, coriander and a pinch of
salt. Mix well and chill in the refrigerator. Garnish with the
cilantro just before serving.
TO SERVE: Place a mound of rice on each warm serving plate
and spoon the curry next to or over it. Garnish the curry with
a cilantro sprig. Serve the raita and chutney in bowls on the
side.
Recipe reprinted by permission of Harper Collins. All rights
reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 737 Fat: 18g Carbohydrates: 107g
REAL INDIAN FOOD
Cholesterol: 75mg Sodium: 733mg
Protein: 40g
Fiber:6g % Cal. from Fat: 22% % Cal. from
Carbs: 58%
Altherr's Shrimp with Pineapple on Naan Recipe
Source: Food & Wine
Serves 4
RECIPE INGREDIENTS
For Naan:
1 1/2 cups allpurpose flour1 1/2 teaspoons baking powder1/2
teaspoon sugar1/2 teaspoon salt1 large egg yolk3
tablespoons water
2 tablespoons milk2 tablespoons plain yogurt1 tablespoon
vegetable oil
For Pineapple:
1 tablespoon creme fraiche
1 tablespoons + 1 teaspoon fresh lime juice1 tablespoons
coarsely chopped dill
For Dill Cream:
1/4 cup creme fraiche
1/2 tablespoons coarsely chopped dill1/2 tablespoon fresh
lime juice1 tablespoon prepared white horseradish1
tablespoon mayonnaise3/4 cup finely chopped fresh
pineapple
For Greens:
1 tablespoon extravirgin olive oil4 cups baby greens (about 2
ounces)
12 cooked medium shrimp or 16 very thin slices smoked
salmon
RECIPE METHOD
FOR NAAN: Set a large pizza stone in the bottom third of the
oven. Preheat the oven to 500 degrees F for at least 40
minutes. In a medium bowl, toss the flour with the baking
powder, sugar and salt. In a small bowl, whisk together the
egg yolk, water, milk, yogurt and oil. Stir the liquid into the
flour mixture with a wooden spoon. Transfer the dough to a
lightly floured work surface and knead briefly until smooth.
Divide the dough into 4 pieces and shape each piece into an
oval disk. Wrap each dough disk in plastic wrap and
refrigerate until chilled, about 4 hours or overnight.
FOR PINEAPPLE: In a small bowl, stir together 1 tablespoon of
the creme fraiche, 1 tablespoon of the lime juice, 1
tablespoon of the chopped dill and the horseradish and
mayonnaise. Fold in the pineapple. Refrigerate until chilled,
about 2 hours.
FOR DILL CREAM: In a small bowl, combine the remaining 1/4
cup of creme fraiche with the remaining 1/2 tablespoon of
chopped dill and 1/2 tablespoon of the lime juice.
On a lightly floured work surface, roll out each piece of
dough to a 9by7inch oval. Set the ovals on the pizza stone
and bake for about 3 1/2 minutes, or just until golden and
puffed.
FOR GREENS: Meanwhile, in a bowl, whisk the oil with the
remaining 1 teaspoon of lime juice and season with salt and
pepper. Add the greens and toss to coat.
TO SERVE: Set a hot naan on each of 4 plates and top with
the greens. Cover the naans with the pineapple, half of the
dill cream and the shrimp. Spoon the remaining dill cream on
top and serve at once.
WINE RECOMMENDATION: An herbaceous Sauvignon
Blanc makes a refreshing foil for the fruitysweet shrimp on
naan.
Recipe reprinted by permission of Food and Wine. All rights
reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 364 Fat: 16g Carbohydrates: 44g
Cholesterol: 96mg Sodium: 460mg
Protein: 11g
Fiber:3g % Cal. from Fat: 40% % Cal. from
Carbs: 48%
Bushra's Beef Curry with Basmati Rice and Lentils
Recipe
Source: Beef for All Seasons
Serves 4
This recipe is a family tradition that has been passed down
through the generations by a good friend of ours. There are
countless types of curry on the Indian subcontinent; those
from the north of India are quite different in style from those
found in the south, which often contain coconut or tamarind,
or in Bengal to the east or Gujarat to the west. This recipe
contains elements found in the traditional pasanda meat
34
curry and korma gosht, a similar type of meat curry in a rich
sauce. The flavorful lentil dish is called "dal" in Indian
cuisine.
RECIPE INGREDIENTS
For Curry:
1 1/4 pounds strip sirloin choice grade, cut into 1inch cubes
1/2 cup plain yogurt3 garlic cloves, minced1 tablespoon
minced ginger, or 1 teaspoon ground dried ginger1/2
tablespoon ground coriander1/2 tablespoon ground cumin1/2
tablespoon ground garam masala (optional)1/2 tablespoon
pure red chile powder1 tablespoon finely chopped (or
ground) almonds2 tablespoons peanut oil1 onion diced1 can
(14 ounces) crushed tomatoes, with liquid2 tablespoons
freshly squeezed lemon juice2 tablespoons cilantro4
teaspoons slivered almonds, for garnish
For Lentils:
1 cup yellow or red lentils2 cups water
1/2 teaspoon ground turmeric1 tablespoon ground
coriander1 jalapeno, seeded and minced1 cup canned
crushed tomatoes5 curry leaves (optional)
1/2 tablespoon clarified butter (optional)1 tablespoon onion
(optional)1 tablespoon chopped cilantro, for garnish
For Rice:
1 1/2 cups basmati rice4 cups cold water
1/2 teaspoon salt1/2 teaspoon freshly squeezed lemon juice
RECIPE METHOD
TO PREPARE CURRY: Place the meat, yogurt, garlic, ginger,
coriander, cumin, garam masala, chile powder, chopped
almonds, and salt in a mixing bowl. Combine thoroughly,
cover, and let marinate in the refrigerator for at least 1 hour.
Heat the peanut oil in a saucepan and sauté the onion over
mediumhigh heat for about 7 minutes, or until golden. Add
the meat mixture and cook for about 10 minutes, or until
well browned, stirring frequently. Add the tomatoes, lemon
juice, and 1 tablespoon of the cilantro, and cook for 45
minutes longer, until the meat is tender, stirring occasionally.
Just before serving, garnish with the remaining tablespoon of
cilantro and the slivered almonds.
TO PREPARE LENTILS: While the curry is cooking, place the
lentils and water in a saucepan and add the turmeric and
coriander. Bring to a boil, turn down the heat, and simmer for
about 30 minutes, or until just tender. Add a little more water
if necessary to keep moist. Let cool slightly and then transfer
half of the mixture to a blender and puree. Lightly mash the
remaining lentils in the pan and return the pureed lentils to
the pan. Stir in the chile, tomatoes, and curry leaves, and
season with salt. Cover the pan and cook over low heat for
30 minutes. Just before serving, heat the clarified butter in a
small skillet and add the onion. Sauté over medium heat
until golden brown and pour over the lentils. Garnish with the
cilantro.
TO PREPARE RICE: Meanwhile, place the rice in a saucepan
and add the water and salt. Let sit for 20 minutes so the rice
can soak. Bring to a boil, add the lemon juice, and cover the
pan. Turn the heat down to low and simmer for about 15
minutes, or until the water is absorbed and the rice is tender.
Do not stir while the rice is cooking.
TO SERVE: Spoon the rice on one side of warm serving plates
and ladle the curry on top of the rice. Serve with the lentils
next to the rice.
WINE RECOMMENDATION: A Spanish red will balance the
intense flavors of this recipe; alternatively, consider a white
wine, such as a California Sauvignon Blanc, or a fruity
Alsatian Gewurztraminer.
HELPFUL TIPS: This recipe calls for individual spicesyou are in
effect making your own curry powder blend. We think this
makes an interesting alternative to using a prepared curry
powder, and you can adapt the proportions to suit your own
palate; this recipe makes a fairly mild curry, so for more
heat, increase the amount of chile powder. These spices, and
the curry leaves, are available from Indian markets or
gourmet food stores. However, if you have trouble finding
them, or if you prefer, use a readymade blend. For a further
shortcut, simply omit the dalyou will still have a delicious
and filling meal.
Recipe reprinted by permission of Harper Collins. All rights
reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 1032 Fat: 47g Carbohydrates: 107g
Cholesterol: 100mg Sodium: 569mg
Protein: 51g
REAL INDIAN FOOD
Fiber:20g % Cal. from Fat: 41% % Cal. from
Carbs: 41%
Calypso Curried Chicken Recipe
Source: Cooking at a Glance Chicken
Makes 4 servings
As a result of trade with India during the eighteenth century,
this hearty curried chicken dish became popular in England
and the American colonies, especially in seaports. Helpful
Hints:
Chicken, Braising
Chicken, Skinning and Boning
RECIPE INGREDIENTS
One 8ounce can pineapple tidbits (juice pack)4 boneless,
skinless chicken breast halves (1 pound total)
1/4 cup allpurpose flour1 teaspoon curry powder1/2
teaspoon salt1/4 teaspoon pepper2 tablespoons cooking
oil3/4 cup chopped green sweet pepper1/2 cup chopped
onion2 cloves garlic, mincedOne 14 1/2ounce can diced
tomatoes3 tablespoons currants or raisins1 teaspoon curry
powder1/81/4 teaspoon crushed red pepper1/8 teaspoon
salt1 tablespoon cornstarch1/3 cup coarsely chopped cashew
pieces (optional)
RECIPE METHOD
Drain pineapple, reserving juice. Set aside. Rinse chicken;
pat dry. In a plastic bag combine flour, 1 teaspoon curry
powder, 1/2 teaspoon salt, and pepper. Add chicken breasts,
one at a time, and shake to coat well.
In a large, heavy skillet brown the chicken on both sides in
hot oil over mediumhigh heat. Remove chicken from skillet.
In the oil remaining in the skillet, cook green pepper, onion,
and garlic till tender but not brown. Stir in drained pineapple,
undrained tomatoes, currants, 1 teaspoon curry powder,
crushed red pepper, and 1/8 teaspoon salt. Bring mixture to
boiling; return chicken to the skillet. Cover and simmer for
812 minutes, or till chicken is tender and no pink remains.
Remove chicken from the skillet; keep warm.
Stir together cornstarch and reserved pineapple juice; add to
tomato mixture. Cook and stir till thickened and bubbly. Cook
and stir for 2 minutes more. Serve sauce over chicken. If
desired, garnish with cashews.
Recipe reprinted by permission of Weldon Owen. All rights
reserved.
Nutrition Facts
Makes 4 servings
Facts per Serving
Calories: 441 Fat: 10g Carbohydrates: 27g
Cholesterol: 137mg Sodium: 660mg
Protein: 58g
Fiber:5g % Cal. from Fat: 20% % Cal. from
Carbs: 24%
Chicken Curry with Three Accompaniments Recipe
Source: Chicken Cooking with Style
Serves 4
RECIPE INGREDIENTS
1/4 cup ghee2 lbs boneless, skinless chicken breasts, sliced2
onions, chopped3 cloves garlic, crushed2 teaspoons grated
fresh ginger1 tablespoon curry powder1 teaspoon turmeric2
teaspoons ground cumin1 teaspoon garam masala1/2
teaspoon chopped fresh chili1 (13 oz) can tomatoes1 cup
stock2 cups unsweetened coconut cream1 green bell
pepper8 oz cauliflower3 Asian (lady finger) eggplants1
tablespoon chopped fresh cilantro
1 sheet storebought puff pastry1 teaspoon milk
Three Accompaniments:
1 small green cucumber1/2 cup yogurt1 tablespoon chopped
fresh mint1 tablespoon coriander (cilantro)2 small tomatoes,
finely chopped1 tablespoon lime juice1/3 cup chutney
RECIPE METHOD
Heat 3 tablespoons of the ghee in a large frying pan, add the
chicken in batches and cook, stirring, over a high heat until
the chicken is golden brown; remove from the pan.
Reheat the pan with the remaining ghee, add the onions,
garlic, ginger, spices and chili and cook, stirring, until the
onion is soft and the spices are fragrant. Add the undrained
tomatoes, stock and coconut cream and bring to a boil. Chop
the vegetables and add. Simmer, uncovered, for about 20
minutes, or until the vegetables are tender and the sauce is
thickened. Return the chicken to the pan and simmer until
the chicken is tender. Stir in the coriander (cilantro).
You will need 4 ovenproof 2cupcapacity serving dishes. Cut 4
rounds of pastry large enough to fit the tops of the dishes.
Divide the curry mixture among the dishes. Lay the pastry on
top of the dishes and brush lightly with the milk. Place the
35
dishes on a baking sheet and bake at 450 degrees F for Recipe reprinted by permission of Food and Wine. All rights
about 10 minutes, or until the pastry is well puffed and reserved.
golden brown. Nutrition Facts
THREE ACCOMPANIMENTS: Serves 6
Finely chop the cucumber, combine with the yogurt and mint Facts per Serving
and mix well. Chop the coriander and combine with the Calories: 461 Fat: 17g Carbohydrates: 61g
tomatoes and lime juice in a bowl. Mix well. Cholesterol: 1mg Sodium: 38mg Protein:
Serve the yogurt mixture, tomato mixture and chutney in 19g
separate bowls. Fiber:17g % Cal. from Fat: 33% % Cal. from
Serve the chicken curry immediately with the three Carbs: 53%
accompaniments. Chicken Kabobs in Saffron Cream Recipe
The curry and accompaniments can be made a day ahead. Source: Cooking.com
Reheat the curry in a pan until hot before topping with pastry Serves 6, served with an onion and mint relish
and completing. These kababs are cooked in a Tandoori oven in restaurants,
*Ghee is clarified butter. but you can successfully recreate the great flavor under the
Recipe reprinted by permission of Weldon Russell. All rights broiler. The cream and saffron marinade give the chicken a
reserved. golden glow and a soft texture. It is best to make small
Nutrition Facts quantities of garam masala for maximum flavor. Store any
Serves 4 left over in an airtight jar.
Facts per Serving Other necessary recipes:
Calories: 1010 Fat: 52g Carbohydrates: 80g Garam Masala
Cholesterol: 163mg Sodium: 525mg RECIPE INGREDIENTS
Protein: 63g 1/2 teaspoon saffron threads, crushed4 tablespoons cream2
Fiber:21g % Cal. from Fat: 46% % Cal. from pounds boneless chicken breasts skinned and cut into
Carbs: 32% kabobsized pieces
Chicken with Peanut Curry Yogurt Sauce Recipe 6 cloves garlic1inch piece ginger peeled and coarsely
Source: Jif® chopped
"Curry" means sauce, and there are as many versions as 2 tablespoons yogurt1 teaspoon paprika1 tablespoon garam
there are cooks. In India, making curry is serious business, masala*1/2 to 1 teaspoon cayenne
and curry powder is made fresh every day. 1 1/2 teaspoon salt1 tablespoon vegetable oil
RECIPE INGREDIENTS For OnionMint Relish:
2 tablespoons Crisco canola oil 1 medium thinly onion sliced into half moons1/2 cup mint
34 cloves chopped garlic1 cup chopped onion1 cup chopped leaves chopped1/2 teaspoon saltJuice of one lemon
red or green bell pepper, or both1 tablespoon curry powder4 RECIPE METHOD
skinless, boneless chicken breasts, cut into 1 inch pieces Warm one tablespoon cream in the microwave and dissolve
1 cup plain yogurt1/2 cup Jif extra crunchy peanut butter the saffron in it. Set aside for 5 minutes.
RECIPE METHOD In a mixing bowl combine chicken and saffron mixture. Stir to
Heat the Crisco Canola Oil in a large skillet over medium coat and set aside for 15 minutes.
heat. Mix the sliced onion and chopped mint leaves with the salt
Add the garlic, onions and bell pepper and cook, stirring and lemon juice and set aside.
often until just tender. Stir in the curry powder and cook Prepare marinade by pureeing the garlic and ginger with the
about 1 minute. yogurt in a blender. Remove to a small mixing bowl and add
Season the chicken with salt and pepper, add it to the skillet. the paprika, garam masala and cayenne.
Cook, stirring often until just done. Add the yogurt and stir to Sprinkle the salt on the chicken. Add the marinade and turn
combine well. Cook for about 35 minutes, stirring often until chicken pieces to coat well. Set aside for at least half an hour
the sauce is hot. Taste and add salt and pepper if needed. to marinate at room temperature, or marinate for up to 6
Serve with rice. hours in the refrigerator. Bring chicken pieces to room
Recipe reprinted by permission of Jif®. All rights reserved. temperature before proceeding.
Chickpeas Cooked in a MoghlaiStyle Recipe When ready to cook, add the oil to the chicken pieces,
Source: Food & Wine stirring to coat well. Thread the pieces onto skewers and
Serves 6 broil for 56 minutes a side, until done. Garnish with the
RECIPE INGREDIENTS onionmint relish.
5 tablespoons peanut or canola oil2 bay leaves2 small *NOTE: Garam Masala can be store purchased but is best
cinnamon sticks6 whole cardamom pods2 medium onions, freshly ground. (see recipe)
finely choppedOne 2inch piece of ginger, peeled and grated Recipe created exclusively for Cooking.com by Neela Paniz.
to a pulp Nutrition Facts
3 to 4 garlic cloves, mashed to a pulp1 tablespoon ground Serves 6, served with an onion and mint relish
cumin seeds1 tablespoon ground coriander seeds1/2 cup Facts per Serving
plain yogurt1/4 cup plus 1 tablespoon pureed tomatoes7 to 7 Calories: 237 Fat: 7g Carbohydrates: 6g
1/2 cups cooked chickpeas drained, cooking liquid reserved Cholesterol: 97mg Sodium: 883mg
2 to 2 1/2 teaspoons salt2 teaspoons garam marsala1 1/2 Protein: 36g
teaspoons ground amchoor Fiber:1g % Cal. from Fat: 27% % Cal. from
1 tablespoon ground roasted cumin seeds1/4 teaspoon Carbs: 10%
cayenne pepper1/2 tightly packed cup finely chopped fresh Chili Lamb Kabobs Recipe
coriander Source: The Barbecue Cookbook
RECIPE METHOD Serves 6
Put the oil in a large (12inch) pot and heat on moderately RECIPE INGREDIENTS
high heat. When the oil is hot, add the bay leaves, cinnamon 1 medium onion roughly chopped
and cardamom. Stir a few times, then add the onions. Stir 2 cloves garlic, peeled12 medium red chilies, seeded
and fry for 8 to 9 minutes, or until the onions are browned 2 tablespoons flaked coconut1/4 cup lemon juice2
around the edges. Add the ginger and garlic and stir for 1 tablespoons soy sauce1 1/2 lb. diced lean lamb4 oz peanut
minute. Add the cumin and coriander seeds, stir for a few butter (smooth or crunchy)1/2 cup hot water
seconds and stir in 1 tablespoon of the yogurt. Stir and fry Few drops of chili sauce (optional)1218 papadums
until blended with the onions. Add another tablespoon of RECIPE METHOD
yogurt and stir until it is incorporated into the sauce. Process onion, garlic, chilies, coconut, 2 tablespoons of the
Continue to do this until all of the yogurt has been added. juice and 1 tablespoon of the soy sauce in a food processor
Add the tomatoes, stir and cook two minutes. Now add the to a thickish paste.
chickpeas with their liquid, 2 1/2 to 3 cups water, the salt, Place the meat in a large dish and stir the onion mixture
garam masala, amchoor, cumin seeds and cayenne pepper. through; leave to marinate in a cool place for 10 minutes.
Stir to combine and bring to a boil. Reduce heat to low and Prepare a fire in a grill to a high heat. Thread the lamb onto
simmer gently for 15 minutes. Stir in most of the fresh oiled skewers. Cook, turning occasionally, for 810 minutes, or
coriander, leaving just a little for the final garnish. until done to your liking.
Recipe created by Madhur Jaffrey.
REAL INDIAN FOOD 36
Combine peanut butter, water and chili sauce in a small pan,
stirring over medium heat until smooth. Remove from heat,
stir in remaining juice and soy sauce.
Cook papadums, 6 at a time, in a microwave oven on High
(100% power) for 1 minute. (Do not use a convectiontype
microwave oven because arcing may occur.) Serve with
kabobs and sauce.
Recipe reprinted by permission of Cooking.com. All rights
reserved.
Nutrition Facts
Serves 6
Facts per Serving
Calories: 310 Fat: 18g Carbohydrates: 11g
Cholesterol: 75mg Sodium: 523mg
Protein: 28g
Fiber:2g % Cal. from Fat: 52% % Cal. from
Carbs: 14%
Couscous with Chicken and Chickpeas Recipe
Source: Quick from Scratch One Dish Meals
Serves 4
Served on a mound of couscous, with plenty of steaming
broth poured over the top, this hearty Moroccaninspired stew
is a flavorful combination of chicken, chickpeas, vegetables,
and spices.
WINE RECOMMENDATION:
Often with a complex dish it's best to serve a simple wine
that won't compete with the food's flavors. Here, an
exuberantly fruity BeaujolaisVillages will effectively highlight
the stew.
RECIPE INGREDIENTS
2 tablespoons cooking oil8 chicken drumsticks3 teaspoons
salt1/4 teaspoon freshground black pepper1 onion, cut into
thin slices1 turnip, peeled and cut into 1/2inch cubes2
tablespoons tomato paste1 teaspoon paprika1 1/2 teaspoons
ground cumin1/8 teaspoon cayenne6 cups water
3 carrots, cut into 1/4inch slices1 2/3 cups drained and
rinsed canned chickpeas (one 15ounce can)1/2 cup packed
flatleaf parsley leaves1 1/3 cups couscous
RECIPE METHOD
In a large deep frying pan or Dutch oven, heat the oil over
moderately high heat. Sprinkle the chicken with 1/2
teaspoon of the salt and the black pepper. Put the chicken in
the pan and brown well, about 8 minutes in all. Remove. Pour
off all but 1 tablespoon of the fat. Reduce the heat to
moderately low.
Add the onion and turnip and cook, stirring occasionally, for
3 minutes. Stir in the tomato paste, paprika, cumin, cayenne,
and 21/4 teaspoons of the salt. Cook, stirring, for 1 minute.
Stir in 4 cups of the water and the carrots. Add the chicken
and bring to a simmer. Cover and cook, stirring the mixture
two or three times, until the chicken and vegetables are
almost done, about 20 minutes. Stir in the chickpeas and the
parsley and simmer until the chicken and vegetables are
done, about 5 minutes longer.
Meanwhile, in a medium saucepan, bring the remaining 2
cups water to a boil. Add the remaining 1/4 teaspoon salt
and the couscous. Cover. Remove the pot from the heat and
let the couscous stand for 5 minutes. Fluff with a fork. Serve
the stew with its broth over the couscous.
Recipe reprinted by permission of Food and Wine. All rights
reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 782 Fat: 17g Carbohydrates: 107g
Cholesterol: 95mg Sodium: 1932mg
Protein: 51g
Fiber:21g % Cal. from Fat: 20% % Cal. from
Carbs: 55%
Crab Linguini Recipe
Source: Buitoni®
6 Servings
A bit of crab goes a long way with this creamy sauce. White
wine and lemon juice help cut the richness of the evaporated
milk. Serve this dish the next time the boss comes to dinner!
RECIPE INGREDIENTS
1/2 cup chicken broth1/2 cup white wine1 cup half and
half1/2 cup Nestle Carnation Evaporated Milk
2 teaspoons butter, softened1 tablespoon flour1/2 pound
crab
2 tablespoons parsley, chopped2 tablespoons green onions,
chopped1/2 teaspoon salt1 tablespoon lemon juice8 ounces
Buitoni Linguine
REAL INDIAN FOOD
1 tablespoon butter2 tablespoons Parmesan cheese, grated
RECIPE METHOD
In a skillet combine chicken broth and white wine. Boil until
reduced to 1/3 cup. Remove from the heat and slowly whisk
in half and half and evaporated milk, stirring constantly until
blended. Return to the heat and simmer until the mixture is
reduced to 11/3 cups.
Meanwhile, combine 2 teaspoons softened butter with flour.
Slowly whisk into the milk mixture. Continue stirring until the
sauce is thickened and no lumps remain. Add crab, chopped
parsley, chopped green onion, salt, and lemon juice. Reduce
the heat and cook until the crab is heated through.
Meanwhile, cook linguini according to the package directions.
Toss with 1 tablespoon butter and grated parmesan cheese.
Pour the sauce over the pasta and toss until evenly coated.
Creamy Indian Lentils and Rice Recipe
Source: Cooking Light magazine
Yield: 6 servings
RECIPE INGREDIENTS
1 tablespoon vegetable oil2 cups thinly sliced onion
1 cup uncooked longgrain brown rice1 tablespoon curry
powder2 teaspoons mustard seeds1 teaspoon salt1/2
teaspoon black pepper4 cups water
1 cup dried lentils1 cup chopped fresh cilantro1/2 cup lowfat
sour cream
RECIPE METHOD
Heat oil in a large Dutch oven over mediumhigh 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.
Serving size: 1 cup
Recipe reprinted by permission of Cooking Light magazine.
All rights reserved.
Nutrition Facts
Yield: 6 servings
Facts per Serving
Calories: 297 Fat: 6g Carbohydrates: 48g
Cholesterol: 8mg Sodium: 411mg Protein:
13g
Fiber:6g % Cal. from Fat: 18% % Cal. from
Carbs: 65%
Curried Mussels Recipe
Source: 99% FatFree Meals in 30 Minutes
4 Servings
Look for debearded mussels in the market to save
considerable time and effort; they usually come in mesh
bags. Like clams, mussels should be put into a colander and
held under cold running water; they can die if allowed to sit
in fresh water for a prolonged period of time. Discard any
mussels with broken shells and those that do not open while
cooking.
RECIPE INGREDIENTS
2 pounds debearded mussels (32 to 36 mussels)6 ounces red
potato (about 1 potato)1 ounce celery (about 1 small
stalk)1/2 cup canned diced tomatoes1/4 cup plus 2
tablespoons chopped white onion (precut)
1 cup dry white wine or water (or a mixture)1/2 tablespoon
chopped fresh basil leaves1 teaspoon curry powder
RECIPE METHOD
Put the mussels in a colander and shake under cold running
water for about 1 minute. Discard any mussels that do not
close when tapped.
Peel and dice the potato (about 3/4 cup) and trim and dice
the celery (about 2 tablespoons).
Preheat a Dutch oven over high heat.
Add the potato, celery, tomatoes, onion, and wine and/or
water to the hot pot and bring to a boil. Reduce the heat to
mediumlow, cover, and simmer for about 3 minutes, until the
onion is translucent.
Stir in the basil, curry powder, and mussels. Recover and
cook, shaking the pan periodically, for 5 to 7 minutes more,
until the mussels have opened.
Serve 8 to 9 mussels per person.
Recipe reprinted by permission of Doubleday. All rights
reserved.
Nutrition Facts
4 Servings
Facts per Serving
Calories: 278 Fat: 5g Carbohydrates: 19g
Cholesterol: 64mg Sodium: 663mg
Protein: 28g
37
Fiber:1g % Cal. from Fat: 16% % Cal. from MENU SUGGESTIONS
Carbs: 27% Indian flatbread, such as naan, is the traditional
Curried Scallops with Spinach Recipe accompaniment to tandoori. You can grill storebought naan
Source: Quick from Scratch Fish or other flatbread, such as pita or lavash. In summer, the
Serves 4 sweetness of grilled corn on the cob makes a nice balance to
With few ingredients and even fewer steps, this curry is a the spiciness of the chicken. Another option is eggplant, a
cinch to make quickly. Most of the work is done by a blender, favorite vegetable in India, sliced and grilled.
which ensures a silky sauce. If you don't have a blender, use Recipe reprinted by permission of Food and Wine. All rights
a food processor; the texture will just be slightly less smooth. reserved.
WINE RECOMMENDATION: Nutrition Facts
Sauvignon blanc is a perfect choice to serve with this dish. Serves 4
Its acidity will go well with the spinach and work beautifully Facts per Serving
with both the mild curry and the scallops. You'll find good Calories: 493 Fat: 15g Carbohydrates: 4g
possibilities from many continents: Try a bottle from Cholesterol: 199mg Sodium: 1116mg
California, New Zealand, or South Africa. Protein: 81g
RECIPE INGREDIENTS Fiber:0g % Cal. from Fat: 27% % Cal. from
2 tablespoons butter1 onion, chopped1/2 teaspoon salt2 Carbs: 3%
teaspoons curry powder2 teaspoons tomato paste1/2 cup Indian Raan Recipe
canned lowsodium chicken broth or homemade stock1 cup Source: The Barbecue Cookbook
light cream or half and half2 cups shredded spinach (about 3 Serves 4
ounces spinach leaves)2 pounds sea scallops RECIPE INGREDIENTS
RECIPE METHOD 2 tablespoons prepared rogan josh curry paste, or curry
In a large frying pan, melt the butter over moderately low paste of your choiceAbout 1 cup plain yogurt1 oz ground
heat. Add the onion and salt and cook, stirring occasionally, almonds1 oz brown sugar8 lamb shanksNaan bread, to serve
until the onion starts to soften, about 3 minutes. Stir in the Pickles or chutney, to serve (optional)
curry powder and cook for 1 minute. RECIPE METHOD
Transfer the onion mixture to a blender and add the tomato Combine curry paste with yogurt, ground almonds and sugar.
paste, broth, and cream. Puree until smooth. Return the Coat lamb shanks with mixture and set aside to marinate for
sauce to the pan. about 1 hour so flavors will develop.
Bring the curry sauce just to a simmer. Stir in the spinach Prepare a fire in a kettletype grill. Cook shanks, basting
and scallops. Simmer, covered, until the scallops are just frequently with marinade, covered, over indirect heat,
done, 5 to 7 minutes. following the grill manufacturer's instructions, for 1 1/22
FISH ALTERNATIVES hours, or until the meat feels tender when pierced with a
Shelled medium shrimp would be delicious simmered in the fork. Let stand in a warm place got 5 minutes to rest. Serve
curry sauce. You can also use bay scallops instead of the with naan bread and pickles, if desired.
larger sea scallops, in which case reduce the cooking time to Recipe reprinted by permission of Cooking.com. All rights
three minutes. reserved.
Recipe reprinted by permission of Food and Wine. All rights Nutrition Facts
reserved. Serves 4
Nutrition Facts Facts per Serving
Serves 4 Calories: 390 Fat: 15g Carbohydrates: 14g
Facts per Serving Cholesterol: 136mg Sodium: 148mg
Calories: 391 Fat: 19g Carbohydrates: 12g Protein: 48g
Cholesterol: 130mg Sodium: 717mg Fiber:2g % Cal. from Fat: 35% % Cal. from
Protein: 42g Carbs: 14%
Fiber:1g % Cal. from Fat: 44% % Cal. from Indian Spiced Lamb Cutlets Recipe
Carbs: 12% Source: The Barbecue Cookbook
Grilled Tandoori Chicken Recipe Serves 4
Source: Quick from Scratch Chicken, Turkey, and Cornish RECIPE INGREDIENTS
Hen 3 teaspoons prepared Madras curry paste3 teaspoons
Serves 4 prepared korma curry paste3 teaspoons prepared tandoori
Flavored by a yogurt and spice paste with ginger, cumin, and curry pasteAbout 1 3/4 cups plain yogurt (14 oz)12 lamb
coriander, this chicken tastes almost as good as if it were cutlets, with most of the fat trimmed off1 tablespoon
cooked in a tandoor oven. Like Indian cooks, we remove the chopped mintSteamed rice, colored with turmeric, to serve
chicken skin and score the flesh so that the spice paste RECIPE METHOD
penetrates. Combine each curry paste with about 3 1/2 oz of yogurt.
WINE RECOMMENDATION: Coat 4 cutlets with each of the flavored yogurts. Prepare a
Spicy dishes such as this pair best with wines with low fire in a grill. Cook the cutlets on a rack over high heat for
alcohol, high acidity, and a touch of fruitiness. Try an offdry about 5 minutes. Turn over and grill the other side for 5
riesling from Oregon, California, or New York State. minutes more, or until done to your liking. Let stand in a
RECIPE INGREDIENTS warm place for 5 minutes to rest.
1 chicken (3 to 3 1/2 pounds), cut into 8 pieces, skin Meanwhile, combine remaining plain yogurt with mint. Serve
removed 3 cutlets per person, one of each flavor, with steamed rice
3 tablespoons fresh lemon juice1 1/2 tablespoons water and minted yogurt. Accompany with a good Indian chutney,
1 1/2 teaspoons salt1/4 teaspoon ground turmeric1/2 cup if desired.
plain yogurt2 large garlic cloves, chopped1 tablespoon Recipe reprinted by permission of Cooking.com. All rights
chopped fresh ginger1 1/4 teaspoons ground coriander3/4 reserved.
teaspoon ground cumin1/8 teaspoon cayenne3 tablespoons Nutrition Facts
canola oil Serves 4
RECIPE METHOD Facts per Serving
Light the grill. Using a sharp knife, cut shallow incisions in Calories: 962 Fat: 78g Carbohydrates: 10g
the chicken pieces at about 1/2inch intervals. In a large, Cholesterol: 217mg Sodium: 232mg
glass dish or stainlesssteel pan, combine the lemon juice, Protein: 52g
water, salt, and turmeric. Add the chicken pieces and turn to Fiber:2g % Cal. from Fat: 73% % Cal. from
coat. Let the chicken pieces marinate for 5 minutes. Carbs: 4%
Meanwhile, in a small bowl, combine the yogurt, garlic, Indian Style Chicken Breasts with Vegetables Recipe
ginger, coriander, cumin, and cayenne. Add to the chicken Source: McCormick®
and lemon mixture; turn to coat. Let marinate for 10 Makes 4 servings
minutes. The cooking of the Far East features many aromatic spices,
Grill the chicken over moderately high heat, basting with oil, such as cardamom, black pepper, cumin, coriander and
for 10 minutes. Turn and cook, basting with the remaining oil, cloves, roasted and ground together to create Garam
until just done, about 10 minutes longer for the breasts, 12 Masala. This seasoning blend adds the "justright", slightly
for the thighs and drumsticks. exotic flavor to this easy chicken dish.
REAL INDIAN FOOD 38
RECIPE INGREDIENTS
4 chicken breast halves, bonein (about 2 pounds)
1 tablespoon vegetable oil1 large onion, cut in thin strips2
medium tomatoes, chopped (about 1 1/2 cups)
1 large carrot, peeled and cut into 2inch julienne strips
(about 1 cup)
1/2 teaspoon McCormick Gourmet Collection Garlic Salt
1/4 cup water
2 teaspoons McCormick Gourmet Collection Garam Masala,
divided
Fresh cilantro
RECIPE METHOD
Remove excess fat from chicken; rinse and pat dry. Heat oil
in large nonstick skillet over mediumhigh heat. Sauté
chicken, skinsidedown, 5 to 6 minutes or until lightly
browned. Turn chicken; add onion. Cook and stir onions 3 to
4 minutes longer.
Add tomatoes, carrot, garlic salt and water (push carrot down
into cooking liquid). Sprinkle 1 1/2 teaspoons garam masala
over all; bring to boil. Reduce heat; cover and simmer 20 to
25 minutes, stirring occasionally or until chicken and
vegetables are tender.
Remove chicken to serving plate (cover with foil to keep
warm). Add remaining garam masala to skillet mixture; bring
to boil. Cook, stirring, 24 minutes to reduce liquid and
thicken vegetable mixture. Spoon over chicken. Garnish with
chopped fresh cilantro. Serve with cooked rice, if desired.
Recipe reprinted by permission of McCormick®. All rights
reserved.
Nutrition Facts
Makes 4 servings
Facts per Serving
Calories: 339 Fat: 15g Carbohydrates: 9g
Cholesterol: 113mg Sodium: 223mg
Protein: 42g
Fiber:2g % Cal. from Fat:40% % Cal. from Carbs:
11%
Kerala Pineapple Beef Curry with Cucumber Raita
Recipe
Source: Steaklover's Companion
Serves 4
Kerala is the southwesternmost state of India, and the
cuisine is marked by two characteristics; spicy foods and
ingredients that reflect the region's subtropical location, such
as the coconut and pineapple in this sweet curry. This dish
cooks quickly, partly because of the tender cut of beef. This
is unlike many Indian curries, which need slow, lengthy
cooking for all the flavors to fully marry. Curry powder is
usually a mixture of fifteen to twenty different ground spices
and Madras curry is a hot variety; use a mild curry powder if
you have a low tolerance for spicy food.
In Hindi, "basmati" means "queen of fragrance," and this
aromatic rice is higher in quality, more fine textured, and
less starchy than other longgrain rice. A fine domestic
substitute is Texmati rice, which, as the name suggests, is a
type of basmati grown commercially in Texas. Texmati rice
can be found in gourmet, specialty, and natural food stores.
RECIPE INGREDIENTS
For Raita:
1 cup plain yogurt1/2 English or hothouse cucumber, grated1
teaspoon freshly ground black pepperPinch of coriander
seeds (optional)1 or 2 sprigs fresh cilantro, for garnish
For Rice:
2 cups basmati white rice or longgrain American rice
1 teaspoon lemon juice
For Curry:
1/4 cup light olive oil1 pound top sirloin steak, cubed
1/2 teaspoon salt1 small white onion, diced2 tablespoons
minced garlic2 tablespoons minced ginger2 tablespoons
Madras curry powder (preferably Patak's or Sharwood's), or
more to taste
3/4 cup frozen pineapple juice concentrate, thawed, or 11/2
cups canned pineapple juice reduced over high heat to 3/4
cup
1 small pineapple, peeled, cored, and diced3/4 cup beef
stock1/2 cup unsweetened coconut milk
For Garnish:
1/4 cup toasted slivered almonds12 to 16 fresh cilantro
leaves1/2 cup mango or other fruit chutney
RECIPE METHOD
TO PREPARE RAITA: Place the yogurt in a mixing bowl and
add the grated cucumber, pinch of salt, pepper, and
REAL INDIAN FOOD
coriander. Mix well and chill in the refrigerator. Garnish with
the cilantro just before serving.
TO PREPARE RICE: Soak the rice in cold water for 10 minutes.
Using a strainer, drain the rice and rinse under cold running
water until the water no longer looks milky. Place the rice in
a saucepan with 4 cups of cold water, the salt, and lemon
juice; bring to a boil. Lower the heat to a simmer, stir briefly,
and partially cover the pan. Cook for about 7 minutes, or
until the water is absorbed; do not stir the rice while it is
cooking. Keep warm and fluff with a fork just before serving.
TO PREPARE CURRY: While the rice is soaking and cooking,
prepare the curry. Heat the oil in a saucepan or deep, heavy
skillet. Season the cubed sirloin with salt, add to the pan,
and stir for 5 minutes over mediumhigh heat, until browned
on all sides. Add the onion, garlic, and ginger, and sauté for
1 minute. Stir in the curry powder so that it thoroughly coats
all the ingredients and smells toasty and aromatic; sauté for
about 1 minute. Add the pineapple juice concentrate,
pineapple, stock, and coconut milk, and bring to a boil.
Lower the heat to medium and simmer for 5 minutes so that
the liquid reduces slightly. Adjust the seasonings and keep
warm.
TO SERVE: Place a mound of rice on each warm serving plate
and spoon the curry next to or over it. Garnish the curry with
the almonds and cilantro, and serve the chutney and raita in
bowls on the side.
Recipe reprinted by permission of Harper Collins. All rights
reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 911 Fat:29g Carbohydrates:126g
Cholesterol: 73mg Sodium: 432mg
Protein:40g
Fiber:6g % Cal. from Fat: 29% % Cal. from
Carbs:55%
Kerala Sambar Recipe
Source: Food & Wine
4 Servings
RECIPE INGREDIENTS
1/2 cup thoor dhal or yellow split peas (3 1/2 ounces), rinsed
in several changes of water
3 1/4 cups water
1/4 teaspoon turmeric2 tablespoons vegetable oil1/4
teaspoon fenugreek seeds1/8 teaspoon asafetida1/4 pound
okra, trimmed1 medium boiling potato, peeled and cut into
3/4 inch dice
1 medium tomato, coarsely chopped
1 medium onion, coarsely chopped
1/4 cup cilantro leaves1 serrano or Thai chile, cut in half
lengthwise2 teaspoons ground coriander1 1/2 teaspoons salt
1/2 teaspoon ground cumin1/4 teaspoon tamarind
concentrate, dissolved in 1 tablespoon boiling water
1/8 teaspoon cayenne pepper1/8 teaspoon freshly ground
black pepper
1/4 teaspoon mustard seeds
8 curry leaves or 2 bay leaves1 dried red chile
1/2 teaspoon fresh lemon juice
RECIPE METHOD
In a small saucepan, combine the dhal with 1 1/4 cups of
water and 1/8 teaspoon of the turmeric and bring to a boil.
Cover and cook over low heat until soft, about 30 minutes
(45 minutes for yellow split peas). Partially mash the dhal
with a potato masher.
Meanwhile, in a large saucepan, heat 1 tablespoon of the oil.
Add the fenugreek and asafetida and cook over moderately
high heat until fragrant and lightly colored, about 1 minute.
Add the okra, potato, tomato, onion, cilantro, serrano chile,
coriander, salt, cumin, the remaining 1/8 teaspoon of
turmeric, dissolved tamarind, cayenne and black pepper
along with the remaining 2 cups of water and bring to a boil.
Reduce the heat to moderately low and simmer until the
potatoes are tender, about 18 minutes. Add the mashed dhal
and simmer 10 minutes longer.
In a small skillet, heat the remaining 1 tablespoon of oil. Add
the mustard seeds, curry leaves and dried red chile. Cover
and cook over moderately high heat until the mustard seeds
have popped for a few seconds, then stir into the vegetable
and dhal mixture. Add the lemon juice and serve.
MAKE AHEAD:
The recipe can be prepared through Step 1 up to 1 day
ahead.
39
Recipe reprinted by permission of Food and Wine. All rights RECIPE METHOD
reserved. FOR THE LAMB MASALA:
Nutrition Facts Combine 1 1/2 teaspoons garam masala, salt, garlic powder
4 Servings and flour; toss with lamb cubes to coat.
Facts per Serving Brown lamb in hot oil in a large nonstick skillet over
Calories: 217 Fat: 7g Carbohydrates: 31g mediumhigh heat 5 to 7 minutes. Remove lamb and set
Cholesterol: 0mg Sodium: 882mg Protein: aside.
9g Add onion and apple to skillet, and cook, stirring constantly,
Fiber:3g % Cal. from Fat: 29% % Cal. from 5 minutes or until apple is tender. Return lamb to skillet; stir
Carbs: 57% in remaining 1 1/2 teaspoons garam masala, tomatoes, and
Lamb Biryani Recipe coconut milk. Bring to boil. Reduce heat and simmer,
Source: Quick from Scratch One Dish Meals uncovered, 8 minutes. Remove from heat, and let stand 5
Serves 4 minutes. Arrange meat and sauce over Jeweled Rice.
Our quick version of this usually laborintensive Indian rice FOR THE JEWELED RICE:
dish is intricately spiced and irresistibly delicious. Don't let Sauté onion in hot oil in a large saucepan over mediumhigh
the long ingredient list put you off; almost everything is a heat 5 minutes or until tender. Stir in rice, broth, and water;
pantry staple. Indian cooks leave the whole cloves and bring to boil.
pieces of cinnamon in when serving, but of course they don't Cover, reduce heat, simmer 20 to 25 minutes or until rice is
eat them. Fish these spices out before serving if you prefer. tender. Remove from heat; stir in fruit, cover and let stand 5
WINE RECOMMENDATION: minutes.
The spices here immediately indicate a zinfandel from Napa This recipe was developed for McCormick by Southern Living
or Sonoma, classic examples of which are redolent of the Cooking School.
very same spices. The full body of these wines will match the Recipe reprinted by permission of McCormick®. All rights
intensity of the biryani nicely. reserved.
RECIPE INGREDIENTS Nutrition Facts
1/2 cup plain yogurt2 cloves garlic, minced1/8 teaspoon Makes 6 servings
cayenne1/2 teaspoon ground cumin1/4 teaspoon Facts per Serving
freshground black pepper1 3/4 teaspoons salt1 pound Calories: 548 Fat: 20g Carbohydrates: 49g
boneless lamb, cut into 1/2inch cubes3 tablespoons butter1 Cholesterol: 122mg Sodium: 995mg
onion, cut into thin slices1/4 teaspoon ground cardamom or Protein: 43g
ground coriander1/4 teaspoon turmeric5 cloves1 cinnamon Fiber:4g % Cal. from Fat: 33% % Cal. from
stick, broken in half1 1/2 cups longgrain rice, preferably Carbs: 36%
basmati2 3/4 cups water Katchhi Village Potato Curry Recipe
1/3 cup raisins1/3 cup chopped cashew nuts Source: Mangoes & Curry Leaves
RECIPE METHOD Serves 3 to 4
In a medium bowl, combine the yogurt with the garlic, RECIPE INGREDIENTS
cayenne, cumin, black pepper, and 1/2 teaspoon of the salt. 2 tablespoons raw sesame oil, vegetable oil, or ghee
Stir in the lamb. 2 teaspoons minced garlic or garlic mashed to a paste
In a large saucepan, melt the butter over moderate heat. 1 pound potatoes, peeled and cut into 1/2inch cubes
Add the onion and cook until starting to soften, about 3 1 cup finely chopped shallots1 cup chopped tomatoes2
minutes. Stir in the cardamom, turmeric, cloves, cinnamon, green cayenne chiles, seeded and chopped
rice, and the remaining 1 1/4 teaspoons salt. Cook, stirring, 1/2 teaspoon turmeric
for 1 minute. 1/2 teaspoon black mustard seeds
Add the lamb mixture to the pan. Stir in the water and 1 teaspoon ground cumin1 teaspoon ground coriander1/4
raisins. Bring to a simmer. Cover and simmer until the rice cup water
and lamb are almost done, about 20 minutes. Remove from 1 teaspoon salt, or to taste
the heat. Let stand, covered, until the rice and lamb are just Optional Accompaniments:
done, about 5 minutes. Stir in the cashews. 2 shallots or 1 mild onion, thinly sliced3 or 4 green cayenne
VARIATION: Other nuts, such as almonds or pistachios, can chiles, fried whole in oil
easily stand in for the cashews. About 2 tablespoons chopped jaggery (palm or crude sugar)
Recipe reprinted by permission of Food and Wine. All rights About 6 chapatis made of atta
reserved. RECIPE METHOD
Nutrition Facts Heat the oil or ghee in a wok, or karhai, or wide pot over
Serves 4 medium heat. Add 1 teaspoon garlic and cook for a minute,
Facts per Serving then add the potatoes and shallots. Stirfry for several
Calories: 630 Fat: 20g Carbohydrates: 79g minutes, until the shallots have softened, pressing the potato
Cholesterol: 98mg Sodium: 1121mg cubes against the surface of the hot pan, then add the
Protein: 34g chopped tomatoes and chiles and stir to blend.
Fiber:4g % Cal. from Fat: 29% % Cal. from Add the turmeric, mustard seeds, cumin, coriander, and the
Carbs: 50% remaining 1 teaspoon garlic and stir. Add the water and salt
Lamb Masala with Jeweled Rice Recipe and bring to a boil. Cover tightly and simmer vigorously until
Source: McCormick® the potatoes are just tender, about 20 minutes. Check after
Makes 6 servings 10 or 12 minutes to make sure there is enough liquid and
The warm, sweet spices of garam masala are complemented that nothing is sticking; add a little more water if necessary.
by apple and onion in this exotic lamb dish. Jeweled rice adds Serve hot, with any or all of the optional accompaniments.
a sweet, colorful touch. Recipe reprinted by permission of Jeffrey Alford & Naomi
RECIPE INGREDIENTS Duguid (Artisan Books). All rights reserved.
For the Lamb Masala: Lamb Satay with Quick Satay Sauce Recipe
1 tablespoon McCormick Gourmet Collection Garam Masala, Source: The Barbecue Cookbook
divided Serves 4
1 teaspoon salt1/2 teaspoon McCormick Gourmet Collection RECIPE INGREDIENTS
Garlic Powder For the Lamb Satay:
1 tablespoon flour2 pounds lamb stew meat or boneless 1 3/4 lb. diced lean lamb1/4 cup soy sauce2 tablespoons
chicken breasts, cut in 1inch pieces honey1 tablespoon smooth peanut butter1 teaspoon freshly
2 tablespoons vegetable oil1 medium onion, cut in 1inch chopped chilies
pieces1 large Granny Smith apple, cut in 1inch pieces1 can 1 teaspoon minced garlic
(14 1/2 ounces) diced tomatoes3/4 cup lite coconut milk For the Satay Sauce:
For the Jeweled Rice: 3 oz crunchy or smooth peanut butter
1/2 medium onion, finely chopped1 tablespoon vegetable 1/3 cup mild taco sauce
oil1 cup uncooked basmati rice1 can (14 1/2 ounces) chicken 1/3 cup coconut cream
broth Lemon wedges, to serve
1/4 cup water RECIPE METHOD
3/4 cup dried mixed fruit
REAL INDIAN FOOD 40
FOR THE SATAY: Marinate lamb in combined soy sauce, or rack and repeat with the remaining breasts. Roast the
honey, peanut butter, chili and garlic for 112 hours. chicken until it’s crisp, browned, and cooked through, 25 to
Preheat fire in a grill to a high heat. (For wood or charcoal 30 min. Check after 15 min. If the chicken is getting too
grills, heat to glowing coals. There must be no flames.) brown, reduce the heat to 400° and add 5 min. to the total
Thread diced lamb on metal skewers, reserving marinade to cooking time.
use as a baste. Cook kabobs, turning and basting Recipe reprinted by permission of Fine Cooking Magazine. All
occasionally, for about 8 minutes, or until sealed, well rights reserved.
browned and done to your liking. Serve with quick satay Choose from over
sauce. 9,000 cookbooks
FOR THE SAUCE: Combine the peanut butter with the taco Nutrition Facts
sauce and coconut cream in small pan and heat, stirring until Serves six.
smooth, Do not boil. Add a little water if sauce consistency is Facts per Serving
too thick. Serve hot with kabobs. Calories: 745 Fat: 41g Carbohydrates: 34g
Recipe reprinted by permission of Cooking.com. All rights Cholesterol: 164mg Sodium: 734mg
reserved. Protein: 61g
Nutrition Facts Fiber:4g % Cal. from Fat: 50% % Cal. from
Serves 4 Carbs: 18%
Facts per Serving Orecchiette with IndianSpiced Cauliflower and Peas
Calories: 487 Fat: 29g Carbohydrates: 18g Recipe
Cholesterol: 112mg Sodium: 1160mg Source: Quick from Scratch Pasta
Protein: 41g Serves 4
Fiber:2g % Cal. from Fat: 54% % Cal. from Vegetables play an important role in the cuisine of India, and
Carbs: 15% cauliflower and peas are a favorite combination. Here Italian
Mango Chutney Chicken Recipe orecchiette catches the peas and the sauce so that each bite
Source: bestdressedmeals.com is full of flavor.
Yields 4 servings WINE RECOMMENDATION:
The name chutney comes from the Indian word 'chatnu' Fragrant sauces work very nicely with fragrant wines such as
which means 'to taste' which is exactly what you'll do, again gewürztraminers, which can come from either the Alsace
and again, once you try this flavorful recipe. region in France or from California. The Alsatian version often
RECIPE INGREDIENTS has more acidity.
4 boneless, chicken breast halves2 tablespoons vegetable RECIPE INGREDIENTS
oil3/4 cup Crosse & Blackwell Hot Mango Chutney 2 tablespoons cooking oil1 onion, cut into thin slices2 cloves
1/2 cup dry white wine or chicken broth2 cloves garlic, finely garlic, chopped1 1/4 teaspoons ground cumin1 1/4
chopped 2 cloves garlic, finely chopped teaspoons ground coriander1/2 head cauliflower, cut into
1/2 teaspoon salt1/2 teaspoon curry powder1/4 cup flour small florets (about 4 cups)
RECIPE METHOD 1/2 cup water
Coat chicken lightly with flour. 1 1/2 cups canned crushed tomatoes (one 16ounce can)
Heat vegetable oil in large skillet over mediumhigh heat. Add 1 teaspoon salt1 cup frozen petit peas1/3 cup chopped
chicken; cook for 2 to 3 minutes on each side or until cilantro3/4 pound orecchiette
browned. RECIPE METHOD
Combine Crosse & Blackwell Hot Mango Chutney, wine, In a large frying pan, heat the oil over moderately low heat.
garlic, salt and curry powder in medium bowl; pour over Add the onion and cook until starting to soften, about 3
chicken. Reduce heat to low; cover. Cook, stirring minutes. Stir in the garlic, cumin, and coriander and cook
occasionally, for 20 to 25 minutes or until chicken is no until fragrant, 2 minutes longer.
longer pink in center. Remove chicken. Increase heat to Add the cauliflower to the onion mixture; stir to coat. Add the
mediumhigh. Cook sauce, stirring frequently, for 1 to 2 water, bring to a simmer, cover, and steam for 3 minutes.
minutes or until slightly thickened. Pour sauce over chicken Stir in the tomatoes and salt. Reduce the heat and simmer,
before serving. covered, for 10 minutes. Add the peas and cilantro and cook
Recipe reprinted by permission of bestdressedmeals.com. All until the cauliflower is tender and the peas are hot, about 2
rights reserved. minutes longer.
OrangeCurry Chicken with a Pecan Crust Recipe In a large pot of boiling, salted water, cook the orecchiette
Source: Fine Cooking Issue 25 until just done, about 15 minutes. Drain and toss with the
Serves six. sauce.
Dried cranberries and fresh ginger add unexpected zing to Recipe reprinted by permission of Food and Wine. All rights
this pecancracker crust. reserved.
RECIPE INGREDIENTS Nutrition Facts
For the Marinade and Chicken: Serves 4
1 teaspoon curry powder1 tablespoon unsalted butter1 Facts per Serving
teaspoon minced orange zestJuice (and any pulp) of 1 Calories: 457 Fat: 9g Carbohydrates: 80g
orange1/3 cup plain yogurt6 boneless, skinless chicken Cholesterol: 0mg Sodium: 712mg Protein:
breast halves (about 6 oz. each) 16g
For the Coating: Fiber:8g % Cal. from Fat: 18% % Cal. from
11/2 cups wellcrushed cracker crumbs (about 16 crackers) Carbs: 70%
1 teaspoon salt1/3 cup finely chopped dried cranberries or Pal Appam Recipe
raisins2 teaspoons minced fresh ginger8 oz. (1 cup) finely Source: Food & Wine
chopped pecans4 tablespoons melted butter Makes about 15 pancakes
RECIPE METHOD Appam are bowlshaped rice pancakes cooked on one side
FOR THE MARINADE: In a small, dry sauté pan, warm the only in a curved iron pan. They are typically served with a
curry powder over medium heat until it perfumes the air, coconut milk curry. Even if you can't duplicate the distinctive
about 1 min. Turn off the heat, add the butter, and stir until form, the sweet, yeasty flavor of this recipe is authentic.
the butter is melted. In a nonreactive bowl, mix the curry RECIPE INGREDIENTS
butter, orange zest, juice, and yogurt. Rinse the breasts, pat 4 teaspoons sugar
them dry, and put them in the marinade, turning to coat. 1/2 teaspoon active dry yeast2 1/2 cups warm water
Cover the bowl with plastic and refrigerate for 1 to 4 hours. 1/4 cup cream of rice cereal
FOR THE COATING: In large, shallow dish, combine the 2 cups rice flour1/2 cup plus 2 tablespoons milk
crackers, salt, cranberries, ginger, and pecans. Drizzle the 1 teaspoon salt
melted butter over the mixture and toss to combine. RECIPE METHOD
TO COOK: Heat the oven to 450 degrees F and butter a In a small bowl, combine 1 teaspoon of the sugar and the
baking sheet or rack. Take a breast from the marinade with yeast with 3/4 cup of the water and let stand until foamy,
one hand and, without wiping off the marinade, lay the about 10 minutes. Meanwhile, in a small saucepan, bring 1
breast on the crumbs. Scoop and pat the crumbs over the cup of the water to a boil. Add the cream of rice and return
breast using your other hand, patting until both sides are to a boil. Reduce the heat to low and cook, stirring, until
thoroughly coated. Put the breast on a buttered baking sheet thick, about 1 minute. Remove from the heat and let cool.
REAL INDIAN FOOD 41
In a bowl, combine the rice flour and 2 teaspoons of the
sugar. Add the cream of rice, the yeast mixture and the
remaining 3/4 cup of water; whisk to form a thick batter.
Cover the bowl with plastic wrap and let stand at room
temperature until the batter has doubled in bulk and smells
pleasantly sour, 8 hours or overnight.
Whisk the milk, salt and the remaining 1 teaspoon of sugar
into the batter. Heat an 8 to 10inch nonstick skillet. Pour 1/4
cup of the batter into the center of the skillet; it should sizzle
and spread out quickly, forming a thin lacy pancake. (If the
batter is too thick, thin it with a bit of milk.) Cover and cook
over moderate heat on 1 side only until well browned on the
bottom and dry on the surface, 2 to 3 minutes. Eat
immediately or transfer to a platter and keep warm until all
the Pal Appam are cooked.
Recipe reprinted by permission of Food and Wine. All rights
reserved.
Nutrition Facts
Makes about 15 pancakes
Facts per Serving
Calories: 98 Fat: 1g Carbohydrates: 21g
Cholesterol: 1mg Sodium: 160mg Protein:
2g
Fiber:1g % Cal. from Fat: 9% % Cal. from
Carbs: 86%
IndianSpiced Phyllo and Smoked Salmon Napoleons
Recipe
Source: Food & Wine
6 first course servings
Crisp sheets of phyllo make a lowerfat alternative to the
buttery puff pastry typically used in napoleons.
RECIPE INGREDIENTS
1 1/2 cups plain yogurt4 tablespoons unsalted butter1
teaspoon pure chile powder1/2 teaspoon ground cumin1/4
teaspoon ground coriander1/8 teaspoon cayenne pepper5
sheets of phyllo dough, thawed
1/4 cup cilantro leaves2 tablespoons snipped chives2
tablespoons mint leaves4 large radishes3 cut into
matchsticks, 1 thinly sliced
1/3 cup finely diced red onion
1 large jalapeno, seeded and minced1/2 cup heavy cream1/2
pound thinly sliced smoked salmon
RECIPE METHOD
Drain the yogurt in a coffee filter in the refrigerator for at
least 3 hours or overnight.
Preheat the oven to 375 degrees F. In a small saucepan, melt
the butter. Let cool slightly, then pour into a small bowl,
leaving the milk solids behind. Stir in the chile powder,
cumin, coriander and cayenne.
Cut the phyllo sheets in half crosswise. Working with 3
sheets at a time and keeping the rest covered with plastic
wrap and a kitchen towel, brush the sheets with some of the
spiced butter and stack them in three separate 3layer piles;
discard the remaining phyllo. Trim any ragged edges. Cut 1
of the stacks into six 3 1/2 inch squares. Transfer all the
phyllo to 2 baking sheets, reforming the cut rectangle, and
bake for about 10 minutes, or until golden; let cool.
In a blender, puree the yogurt with the cilantro, chives and
mint. Transfer to a small bowl and stir in the radish
matchsticks, onion and jalapeno. Whip the cream until it
holds firm peaks and fold it into the herbed yogurt; season
with salt. Reserve 1/2 cup of the yogurt.
Set 1 of the large phyllo stacks on a work surface and top
with half of the salmon and half of the herbed yogurt. Cover
with the second large phyllo stack and the remaining salmon
and yogurt. Top with the phyllo squares, reforming the
rectangle. Using a very sharp knife, cut the napoleons,
between the squares, wiping the knife blade after each cut.
Set each napoleon on a plate, top with a dollop of the
reserved yogurt, garnish with radish slices and serve.
MAKE AHEAD:
The recipe can be prepared through Step 4 up to 1 day
ahead. Wrap the phyllo on the 2 baking sheets tightly with
plastic and store at room temperature. Refrigerate the
herbed yogurt. Recrisp the phyllo in a 325 degree F. oven
before proceeding if necessary.
SERVE WITH:
A mesclun salad.
Recipe reprinted by permission of Food and Wine. All rights
reserved.
Nutrition Facts
6 first course servings
Facts per Serving
REAL INDIAN FOOD
Calories: 277 Fat: 19g Carbohydrates: 15g
Cholesterol: 60mg Sodium: 432mg
Protein: 12g
Fiber:1g % Cal. from Fat: 62% % Cal. from
Carbs: 22%
Curried Scallops with Spinach Recipe
Source: Quick from Scratch Fish
Serves 4
With few ingredients and even fewer steps, this curry is a
cinch to make quickly. Most of the work is done by a blender,
which ensures a silky sauce. If you don't have a blender, use
a food processor; the texture will just be slightly less smooth.
WINE RECOMMENDATION:
Sauvignon blanc is a perfect choice to serve with this dish.
Its acidity will go well with the spinach and work beautifully
with both the mild curry and the scallops. You'll find good
possibilities from many continents: Try a bottle from
California, New Zealand, or South Africa.
RECIPE INGREDIENTS
2 tablespoons butter1 onion, chopped1/2 teaspoon salt2
teaspoons curry powder2 teaspoons tomato paste1/2 cup
canned lowsodium chicken broth or homemade stock1 cup
light cream or half and half2 cups shredded spinach (about 3
ounces spinach leaves)2 pounds sea scallops
RECIPE METHOD
In a large frying pan, melt the butter over moderately low
heat. Add the onion and salt and cook, stirring occasionally,
until the onion starts to soften, about 3 minutes. Stir in the
curry powder and cook for 1 minute.
Transfer the onion mixture to a blender and add the tomato
paste, broth, and cream. Puree until smooth. Return the
sauce to the pan.
Bring the curry sauce just to a simmer. Stir in the spinach
and scallops. Simmer, covered, until the scallops are just
done, 5 to 7 minutes.
FISH ALTERNATIVES
Shelled medium shrimp would be delicious simmered in the
curry sauce. You can also use bay scallops instead of the
larger sea scallops, in which case reduce the cooking time to
three minutes.
Recipe reprinted by permission of Food and Wine. All rights
reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 391 Fat: 19g Carbohydrates: 12g
Cholesterol: 130mg Sodium: 717mg
Protein: 42g
Fiber:1g % Cal. from Fat: 44% % Cal. from
Carbs: 12%
Potato and Lamb Samosas Recipe
Source: Food & Wine
Makes About 40
RECIPE INGREDIENTS
1 tablespoon extravirgin olive oil1/4 pound lean lamb
shoulder, cut into 1/2 inch dice
1 small onion, finely chopped1 medium allpurpose potato,
peeled, cut into1/4 inch dice
1 1/2 teaspoons Madras curry powder1/8 teaspoon ground
cumin1/8 teaspoon ground corianderSalt and a pinch of
cayenne pepper1/2 cup canned low sodium chicken broth1/4
cup thawed frozen baby peasOne 15 ounce package pie
crusts
RECIPE METHOD
In a medium skillet, heat tablespoon of the olive oil. Add the
lamb and cook over moderately high heat until browned all
over, 6 to 7 minutes. Using a slotted spoon, transfer the
lamb to a plate. Add the onion to the skillet along with the
remaining 1/2 tablespoon of oil and cook over moderately
low heat, stirring, until softened, 3 to 4 minutes.
Return the lamb to the skillet, add the potato and cook until
sizzling. Add the curry powder, cumin, coriander and
cayenne and cook over low heat, stirring constantly, just
until slightly darkened, about 4 minutes. Add the broth and
bring to a simmer, stirring, to scrape up any browned bits
from the bottom. Cover the skillet and cook over low heat
until the meat and potato are tender, about 30 minutes.
Remove the lid and cook until the liquid is absorbed. Stir in
the peas and season with salt. Transfer to a bowl and let cool
completely.
Preheat the oven to 400 degrees. On a lightly floured
surface, roll out the pie crusts, 1 at a time, to a bare 1/8inch
thickness and cut out a total of 40 rounds with a 2inch round
42
biscuit cutter. Lightly brush the rounds with water, top with a Nutrition Facts
scant teaspoon of the filling and fold in half. Seal the edges Serves 4
with a fork. Transfer the samosas to a large baking sheet . Facts per Serving
Bake the samosas for 35 to 40 minutes, or until the crust is Calories: 350 Fat: 13g Carbohydrates: 6g
golden. Serve hot or at room temperature. Cholesterol: 153mg Sodium: 189mg
Recipe reprinted by permission of Food and Wine. All rights Protein: 50g
reserved. Fiber:1g % Cal. from Fat: 33% % Cal. from
Nutrition Facts Carbs: 7%
Makes About 40 RECIPE INGREDIENTS
Facts per Serving 1 package (48 ounces) frozen dinner roll dough, thawed
Calories: 60 Fat: 4g Carbohydrates: 6g 1 can (15 ounces) pizza sauce
Cholesterol: 2mg Sodium: 70mg Protein: 2 cups (8 ounces) shredded mozzarella cheese1/2 cup finely
1g chopped green pepper
Fiber:0g % Cal. from Fat: 60% % Cal. from 1/3 cup chopped ripe olives
Carbs: 40% 32 pepperoni slices
Red Curried Chicken Recipe Vegetable oil
Source: McCormick® RECIPE METHOD
Makes 4 servings For each calzone, press two dinner rolls together. On a lightly
Indian cooking features a vast array of herbs, spices and floured surface, roll dough into a 6in. x 31/2in. oval. Spread
chiles, often combined in richly flavored curry dishes. You 1/4 cup sauce to within 1/2 in. of edge. Top with 1/4 cup
can easily bring these exotic flavors to your table with cheese, 1 tablespoon green pepper, 1 to 2 teaspoons olives
McCormick® Gourmet Collection™ Red Curry Powder, a and 4 pepperoni slices.
medley of many aromatic spices. Press two more rolls together and roll into a slightly larger
RECIPE INGREDIENTS oval. Place over filling; firmly press edges to seal.
3 tablespoons flour1 tablespoon McCormick® Gourmet Cut another roll in half and roll out to 1/8in. thickness. Cut a
Collection™ Red Curry Powder 3in. x 1/4in. strip. Place lengthwise down center of calzone.
1 teaspoon McCormick® Gourmet Collection™ Garlic Salt
1 pound boneless chicken breasts, cut in 1inch cubes To form laces, cut four 1in. x 1/8in. strips; place across center
3 tablespoons vegetable oil1 1/2 cups allpurpose apple strip. Cut two 4in. x 1/4in. pieces of dough.
(Golden Delicious), cut in cubes Bake, uncovered, at 375 degrees F for 1617 minutes or until
1 cup chopped onion golden brown. Cut calzones in half before serving.
2 tablespoons packed brown sugar1 teaspoon McCormick® Special Offer: Take advantage of a special offer for
Gourmet Collection™ Garam Masala Cooking.com guests and subscribe today to Taste of Home
1 can (14 ounces) light coconut milk magazine! Click for details.
RECIPE METHOD Vegetarian Biryani Recipe
In large selfclosing plastic bag, combine flour, red curry Source: Quick from Scratch Vegetable Main Dishes
powder and garlic salt. Add chicken; shake to coat. Serves 4
Heat oil in large nonstick skillet. Add chicken cubes; sauté The cooks of India and Pakistan take their rice seriously. It is
until well browned. Reduce heat. Add apple and onion; cook in these regions that the humble grain is transformed into
2 to 3 minutes. Stir in brown sugar, garam masala and some of southern Asia's most delicious dishes, such as
coconut milk. biryani, a richly perfumed combination of rice, vegetables,
Cover and simmer 10 minutes, stirring occasionally. Serve and sometimes fruits, nuts, and meats. Our vegetarian
over rice with condiments such as: chopped pistachios or version features potato, carrots, and peas.
peanuts, golden raisins, sliced green onions, flaked coconut, RECIPE INGREDIENTS
and mango chutney. For Rice:
Substitution: May substitute 1 teaspoon ground cumin and 1 1/2 cups rice, preferably basmati rice, rinsed
1/4 teaspoon ground allspice for 1 teaspoon garam masala. For Vegetables:
Recipe reprinted by permission of McCormick®. All rights 1 tablespoon butter1 tablespoon cooking oil
reserved. 1 onion, chopped2 cloves garlic, minced1 tablespoon grated
Nutrition Facts fresh ginger1/2 teaspoon ground cumin1 teaspoon
Makes 4 servings turmeric1/2 teaspoon curry powder1/8 teaspoon cayenne
Facts per Serving pepper1 baking potato (about 1/2 pound), peeled and cut
Calories: 366 Fat: 18g Carbohydrates: 28g into 1 1/2inch pieces
Cholesterol: 51mg Sodium: 426mg 2 carrots, cut into 1 1/2inch pieces2 cups water
Protein: 23g 1 1/2 teaspoons salt
Fiber:3g % Cal. from Fat: 44% % Cal. from 1 10ounce package frozen peas, defrosted1/4 cup plain
Carbs: 31% yogurt1 jalapeno chiles, seeds and ribs removed, minced
Quarterback Calzones Recipe 1 tomato, seeded and cut into 1/2inch pieces
Source: Quick Cooking magazine 1/2 cup cilantro leaves
8 Calzones (16 Servings) RECIPE METHOD
Tandoori Lamb Recipe FOR RICE: Bring a medium pot of salted water to a boil. Stir
Source: The Barbecue Cookbook in the rice and boil until just done, about 10 minutes. Drain
Serves 4 the rice, return to the pot, and cover to keep warm.
Serve with a grilled vegetable salad and basmati rice. FOR VEGETABLE: Meanwhile, in a large frying pan, melt the
RECIPE INGREDIENTS butter with the oil over moderately low heat. Add the onion
1 1/2 tablespoons prepared tandoori curry paste1 cup plain and cook, stirring occasionally, until translucent, about 5
yogurt1 2pound leg of lamb minutes. Add the garlic and ginger and cook, stirring, until
RECIPE METHOD fragrant, about 1 minute. Stir in the cumin, turmeric, curry
Combine tandoori paste with about 6 oz yogurt. Coat lamb powder, and cayenne and cook, stirring, for 1 minute longer.
mixture and set aside to marinate for about 1 hour so flavors Add the potato, carrots, water, and salt. Increase the heat to
will develop. moderately high and simmer until the vegetables are tender
Prepare a fire in a kettletype grill. Place lamb in a pan and and no liquid remains in the pan, about 10 minutes.
add about a cup of water to stop the juices from burning. TO SERVE: Stir the peas into the other vegetables and
Cook meat, over indirect heat, following the grill remove the pan from the heat. Stir in the yogurt and rice and
manufacturer's instructions and basting frequently with serve topped with the jalapeno, tomato, and cilantro.
marinade, for 4070 minutes, or until done to your liking. For WINE RECOMMENDATION: The sweet, floral perfume of
each 1 lb. allow about 2025 minutes for rare; 2530 minutes basmati rice calls to mind the similar aromas of Vouvray. A
for medium rare; 3035 minutes for well done. demisec will strike just the right balance with the slight heat
Let stand in a warm place for 15 minutes to rest. Carve and of the biryani.
serve with the remaining plain yogurt and saffron rice, if Recipe reprinted by permission of Food and Wine. All rights
liked. reserved.halon Pan
Recipe reprinted by permission of Cooking.com. All rights Nutrition Facts
reserved. Serves 4
REAL INDIAN FOOD 43
Facts per Serving raise the heat, and simmer until almost no liquid remains in
Calories: 468 Fat: 8g Carbohydrates: 88g the pan, about 10 minutes more.
Cholesterol: 9mg Sodium: 991mg Protein: TO SERVE:
13g Add the vegetables to the rice. Stir in the remaining 1/4
Fiber:8g % Cal. from Fat: 15% % Cal. from teaspoon of salt, 1 tablespoon vinegar, the cilantro, and
Carbs: 75% scallions. Taste the salad and, if necessary, add the
Beef Satays Recipe remaining 1 tablespoon vinegar.
Source: The Barbecue Cookbook WINE RECOMMENDATION:
Serves 6 Basmati's spice and jasmine aromas suggest a floral Vouvray
Other necessary recipes: from France's Loire Valley. You'll need a demisec to stand up
Satay Sauce to the spices here.
RECIPE INGREDIENTS Recipe reprinted by permission of Food and Wine. All rights
2 pound rump or boneless sirloin steak1 quantity Satay reserved.
Sauce (see recipe) Nutrition Facts
1/2 cup water Serves 4
Grated rind and juice of 1/2 lemon1/2 teaspoon ground Facts per Serving
coriander1/2 teaspoon ground cumin1 tablespoon soy Calories: 561 Fat: 12g Carbohydrates: 104g
sauceSliced cucumberRaw onion rings Cholesterol: 0mg Sodium: 1257mg Protein:
RECIPE METHOD 14g
Trim steak and cut into 3/4 inch cubes. In a large bowl, mix Fiber:11g % Cal. from Fat: 19% % Cal. from
1/2 cup of the Satay Sauce with the water, lemon rind and Carbs: 74%
juice, coriander, cumin and soy sauce. Add beef cubes and VillageStyle Carrots and Peas with Tofu Recipe
stir well to coat. Cover and leave at room temperature 1 Source: Food & Wine
hour, or refrigerate for several hours until required. Soak 18 Serves 4
bamboo satay sticks in hot water for 12 hours. This vegetarian dish from the villages of the Punjab in
When required for cooking, thread 56 beef cubes close northwestern India is normally made with paneer, but
together towards one end of satay sticks, leaving a section of sometimes I take a shortcut and use tofu. Also, in this
stick free of meat. Place over direct heat and barbecue for version, I have added frozen peas. If you would prefer to use
810 minutes, searing first on high heat. Complete cooking fresh ones, cook them at the same time as the carrots. If the
over medium heat, basting occasionally with marinade. fresh peas seem especially tender, add them after the
Serve immediately on a bed of sliced cucumber and onion carrots have cooked for 10 minutes.
rings with remainder of Satay Sauce and a bowl of boiled rice RECIPE INGREDIENTS
served separately if desired. 1/4 cup vegetable oil1 medium onion, finely chopped1
Recipe reprinted by permission of Weldon Russell. All rights tablespoon minced peeled fresh ginger2 medium tomatoes,
reserved. finely chopped2 teaspoons garam masala2 teaspoons salt1/2
Nutrition Facts teaspoon cayenne pepper1/4 teaspoon turmeric1 pound
Serves 6 carrots, cut into 1/2inch dice1 pound boiling potatoes, peeled
Facts per Serving and cut into 1/2inch dice
Calories: 500 Fat: 32g Carbohydrates: 12g 1 cup water
Cholesterol: 102mg Sodium: 387mg 1/2 pound firm tofu or Homemade Paneer with Indian
Protein: 46g Flavors, cut into 1/2 inch pieces
Fiber:5g % Cal. from Fat: 58% % Cal. from 1 cup frozen baby peas (5 1/2 ounces)
Carbs: 10% RECIPE METHOD
BasmatiRice Salad with Cauliflower and Potatoes In a large deep skillet, heat 3 tablespoons of the oil until
Recipe shimmering. Add the onion and cook over moderately high
Source: Quick from Scratch Vegetable Main Dishes heat, stirring occasionally, until lightly browned, about 5
Serves 4 minutes. Add the ginger and cook, stirring, until fragrant,
Garlic, fresh ginger, mustard and a medley of spices spark about 1 minute. Add the tomatoes, garam masala, salt,
the hallowed Indian combination cauliflower, potatoes and cayenne and turmeric and cook until the mixture has
rice. Serve it at room temperature, either alone or with a thickened slightly, about 4 minutes. Add the carrots,
simple side of sliced tomatoes. potatoes and water and bring to a simmer. Cover and cook
RECIPE INGREDIENTS over low heat until the vegetables are just tender, about 20
For the Rice: minutes.
1 1/2 cups basmati rice, rinsed2 tablespoons plain yogurt Meanwhile, heat the remaining 1 tablespoon of oil in a large
For the Vegetables: nonstick skillet until shimmering. Add the tofu and cook over
3 tablespoons cooking oil moderately high heat, shaking the pan often, until golden all
2 onions, sliced thin2 cloves garlic, minced1 tablespoon over, about 5 minutes. Using a slotted spoon, add the tofu to
minced fresh ginger3/4 teaspoon dry mustard1/4 teaspoon the curried vegetables along with the peas. Cover and cook
ground cumin1/4 teaspoon cayenne pepper1/4 teaspoon over low heat until the peas are tender and warmed through,
ground coriander1/8 teaspoon ground cloves2 teaspoons 4 to 5 minutes. Serve hot.
salt1 head cauliflower (about 2 pounds), cut into small florets WINE RECOMMENDATION:
1 pound baking potatoes (about 2), peeled and cut into The mild heat of this curry calls for a simple white wine with
1/2inch dice just enough aromatic fruitiness to balance the spice. Look for
3 tablespoons raisins3 to 4 tablespoons cider vinegar or wine a California Viognier, such as the 1997 Smith & Hook, the
vinegar3 1/2 cups water 1997 R. H. Phillips EXP or the 1997 Bonterra.
1/2 cup chopped cilantro Nutrition Facts
4 scallions including green tops, chopped Serves 4
RECIPE METHOD Facts per Serving
FOR THE RICE: Calories: 338 Fat: 16g Carbohydrates: 43g
Bring a medium pot of salted water to a boil. Stir in the rice; Cholesterol: 0mg Sodium: 1358mg Protein:
boil until just done, 10 to 15 minutes. Drain and transfer to a 9g
large bowl. Let the rice cool slightly and then stir in the Fiber:8g % Cal. from Fat: 43% % Cal. from
yogurt. Carbs: 51%
FOR THE VEGETABLES: Thoor Dhal with Tomato and Onion Recipe
Meanwhile, in a large frying pan, heat the oil over moderate Source: Food & Wine
heat. Add the onions and cook, stirring occasionally, until 4 Servings
translucent, about 5 minutes. Add the garlic, ginger, Thoor dhal is a kind of legume seed, which looks like a flat,
mustard, cumin, cayenne, coriander, cloves, and 1 3/4 beige split pea. Its rich, earthy taste makes it popular in
teaspoons of the salt and cook, stirring, for 1 minute. Stir in Kerala. My aunty finishes this dish by adding the classic
the cauliflower, potatoes, and raisins and coat with the Keralan seasoning blend of mustard seeds, curry leaves and
spices. Add 2 tablespoons of the vinegar and the water and dried red chiles, sizzled together in oil.
bring to a boil. Reduce the heat and simmer, covered, until RECIPE INGREDIENTS
the potatoes are almost tender, about 10 minutes. Uncover, 1 cup thoor dhal (7 ounces)
REAL INDIAN FOOD 44
1/4 teaspoon turmeric2 1/2 cups water coconut milk and bring just to a simmer. Cover and remove
2 Serrano or Thai chiles, cut in half lengthwise1 small onion, from the heat.
thinly sliced Meanwhile, bring a large pot of water to a boil. Add the rice
1 teaspoon minced garlic1 teaspoon minced fresh ginger1 sticks and 1/2 teaspoon of salt, return to a boil and cook,
tomato, coarsely chopped stirring occasionally, until al dente, about 5 minutes. Drain
1 1/4 teaspoons salt well and divide the noodles among 4 bowls.
2 tablespoons vegetable oil1/2 teaspoon mustard seeds In a small skillet, combine the oil, mustard seeds, dried red
10 curry leaves or 2 bay leaves2 dried red chiles chile and the remaining 6 curry leaves. Cover and cook over
RECIPE METHOD moderately high heat until the mustard seeds pop. Stir the
In a medium saucepan, combine the thoor dhal and turmeric spice mixture into the sauce along with the lime juice and a
with the water and bring to a boil. Cover and cook over low generous pinch of salt. Spoon the sauce over the warm rice
heat until tender but not mushy, about 30 minutes. Add the noodles and serve immediately.
serrano chiles, onion, garlic and ginger and simmer until the NOTES: Rice sticks are available at Asian groceries and
onion is softened, about 5 minutes. Add the tomato and salt large supermarkets.
and simmer until the tomato is softened. Recipe reprinted by permission of Food and Wine. All rights
In a small skillet, combine the oil, mustard seeds, curry reserved.
leaves and dried red chiles. Cover and cook over moderately Nutrition Facts
high heat until the seeds pop. Stir the spices into the dhal 4 Servings
and serve. Facts per Serving
SERVE WITH: Boiled rice Calories: 469 Fat: 25g Carbohydrates: 56g
Recipe reprinted by permission of Food and Wine. All rights Cholesterol: 0mg Sodium: 16mg Protein:
reserved. 7g
Nutrition Facts Fiber:4g % Cal. from Fat: 48% % Cal. from
4 Servings Carbs:
Facts per Serving Shrimp with Red Curry and Basil Recipe
Calories: 267 Fat: 12g Carbohydrates: 25g Source: McCormick®
Cholesterol: 0mg Sodium: 738mg Protein: Makes 6 (3/4 cup) servings
19g This quick and easy shrimp recipe, created by Chef Paul
Fiber:7g % Cal. from Fat: 40% % Cal. from Kahan of the Blackbird in Chicago, has a gentle Asian flavor.
Carbs: 37% The addition of just 1/2 cup sour cream blends the flavors
Spicy Indian Burgers Recipe perfectly.
Source: Wild Oats Natural Marketplace RECIPE INGREDIENTS
Serves 2 1 tablespoon butter2 pounds large shrimp, 1620 count per
There's nothing like a burger plain or with cheese, but if you pound, peeled and deveined
get bored with the basics, try our more worldly version. 2 green onions, thinly sliced2 cloves garlic, thinly sliced1 cup
These burgers are full of flavor and sure to make your grill white wine1 1/2 teaspoons McCormick® Gourmet
sizzle like it's never sizzled before. Collection™ Red Curry Powder
RECIPE INGREDIENTS 1 teaspoon fresh lime juice4 large fresh basil leaves, rolled
1/2 cup plain lowfat yogurt1/3 cup organic cucumber, lengthwise and thinly sliced
chopped1/4 cup organic onion, finely chopped1 medium 1 teaspoon salt1 teaspoon sugar1/2 cup sour cream
fresh jalapeno pepper, chopped1 tablespoon fresh mint or 1 RECIPE METHOD
teaspoon dried mint, chopped1/2 teaspoon ground cumin1/2 In a large nonstick skillet, melt butter over medium heat.
teaspoon minced garlic or 1/8 teaspoon garlic powder Add shrimp, green onions and garlic; sauté 3 minutes.
1/4 teaspoon salt8 ounces lean ground beef or turkey Stir in wine and cover. Cook on high heat 23 minutes or until
RECIPE METHOD shrimp turn pink. Remove shrimp and keep warm.
Make sauce by mixing yogurt and cucumber in a small bowl. Add red curry powder, lime juice, basil, salt, sugar and sour
Refrigerate until ready to serve. cream to skillet. Simmer 2 minutes over low heat. Return
Combine onion, jalapeno, mint, cumin, garlic and salt in a shrimp to pan. Warm gently. Serve over rice or noodles.
medium bowl, then add the ground beef, mixing all Recipe reprinted by permission of McCormick®. All rights
ingredients well. Form beef mixture into two 3/4 inch reserved.
burgers. Grill burgers over medium heat on the rack of an Nutrition Facts
uncovered grill for 14 to 18 minutes or until meat is no Makes 6 (3/4 cup) servings
longer pink, turning once. Top each burger with sauce and Facts per Serving
serve. Calories: 183 Fat: 7g Carbohydrates: 3g
WILD IDEA: Spice up these burgers with a bit of chutney or Cholesterol: 252mg Sodium: 695mg
curry. Protein: 27g
Recipe reprinted by permission of Wild Oats Natural Fiber:0g % Cal. from Fat: 34% % Cal. from
Marketplace. All rights reserved. Carbs: 7%
Sothy with Rice Noodles Recipe Sauteed Chicken with Fresh Tomato Chutney Recipe
Source: Food & Wine Source: Cooking at a Glance Chicken
4 Servings Makes 4 servings
This Sri Lankan dish, a coconut curry, is one that my family Chutney is a catchall term used for any number of pickled
has been making for many years. It's usually served with fruit or vegetable combinations. Usually chutneys are highly
homemade rice noodles called iddyappam, but I've found spiced, as is this streamlined version. Helpful Hints:
rice sticks make a simple substitute. It's important, however, Chicken, Sauteing
to get rice sticks the thickness of angel hair pasta, between RECIPE INGREDIENTS
vermicelli and fine spaghetti. I suggest making this only For Chicken:
when fresh curry leaves are available. 2 pounds chicken thighs, skinned, if desired1 tablespoon
RECIPE INGREDIENTS cooking oil
1 1/2 cups canned unsweetened coconut milk1/2 cup thinly For Chutney:
sliced shallots2 serrano or Thai chiles, cut in half 2 medium tomatoes, peeled, seeded, and chopped
lengthwise1/8 teaspoon turmeric14 curry leaves 2 tart cooking apples, chopped1 jalapeno pepper, seeded
Water and finely chopped1/4 cup currants or raisins1/2 cup
8 ounces rice sticks (see Note)1 tablespoon vegetable oil1/4 chopped red sweet pepper1/4 cup chopped onion1/4 cup
teaspoon mustard seeds cider vinegar1 tablespoon sugar2 teaspoons grated
1 dried red chile1 tablespoon fresh lime juice gingerroot1/4 teaspoon salt
RECIPE METHOD RECIPE METHOD
In a medium saucepan, combine 1 cup of the coconut milk FOR CHICKEN: Rinse chicken; pat dry. In a large skillet heat
with the shallots, serrano chiles and turmeric. Add 8 of the cooking oil over mediumhigh heat. Add chicken thighs and
curry leaves, 1/2 teaspoon of salt and 1 cup of water and brown quickly on both sides. Spoon off fat.
simmer over moderate heat until thick and the shallots are FOR CHUTNEY: In a large mixing bowl stir together tomatoes,
softened, about 15 minutes. Add the remaining 1/2 cup of apples, jalapeno pepper, currants or raisins, red sweet
pepper, onion, vinegar, sugar, gingerroot, and salt. Add to
REAL INDIAN FOOD 45
the skillet with the chicken. Bring to boil; reduce heat. Cover pepper in a small bowl. Whisk until well blended. Drizzle over
and simmer for about 3540 minutes, or till chicken is tender the eggplants and tomatoes and allow to cool to room
and no pink remains. Remove chicken from skillet; keep temperature.
warm. Boil tomatoapple mixture, uncovered, for about 5 FOR DRESSING: Combine all the dressing ingredients in a
minutes, or till thickened. Serve with chicken. bowl and stir until thoroughly blended.
Recipe reprinted by permission of Weldon Owen. All rights Just before serving, spoon some of the dressing over the
reserved. eggplant and tomatoes. Garnish with fresh coriander
Nutrition Facts (cilantro) sprigs.
Makes 4 servings Recipe reprinted by permission of Weldon Russell. All rights
Facts per Serving reserved.
Calories: 374 Fat: 13g Carbohydrates: 19g Nutrition Facts
Cholesterol: 188mg Sodium: 348mg Serves 6
Protein: 46g Facts per Serving
Fiber:3g % Cal. from Fat: 31% % Cal. from Calories: 111 Fat: 9g Carbohydrates: 7g
Carbs: 20% Cholesterol: 5mg Sodium: 599mg Protein:
Shrimp in Coconut Milk Recipe 2g
Source: Quick from Scratch Herbs Fiber:2g % Cal. from Fat: 73% % Cal. from
Serves 4 Carbs: 25%
Coconut and cilantro are a popular duo. The herb is a Chicken, Avocado and Mango Salad with Creamy Curry
favorite in India and shows up in coconut chutneys and in and Macadamia Dressing Recipe
many of southern India's coconut curries, such as this one. Source: Salads Cooking With Style
Serve the shrimp with steamed rice, preferably basmati. Serves 4
WINE RECOMMENDATION RECIPE INGREDIENTS
Sparkling wines go well with a wide variety of dishes. For an FOR DRESSING:
unexpected treat with this exotic curry, serve a goodquality 3 tablespoons olive oil1 onion, finely chopped2 teaspoons
bubbly from California. curry powder1 tablespoons apricot jelly or jam1 tablespoon
RECIPE INGREDIENTS mango chutney1/4 cup unsalted macadamia nuts2
1/4 cup cooking oil2 onions, chopped fine4 cloves garlic, tablespoons raspberry vinegar1/2 cup mayonnaise1/4 cup
minced2 tablespoons minced fresh ginger2 tablespoons light cream
ground coriander1/4 teaspoon ground cumin1/4 teaspoon 4 skinless, boneless, single chicken breasts, poached
cinnamon1/8 teaspoon cayenne1/8 teaspoon turmeric1 cup 1 bunch arugula, washed and stemmed2 large mangoes,
drained whole canned tomatoes, cut into 1/2inch pieces peeled, pitted and sliced2 large avocados, peeled, pitted and
(from a 15ounce can) sliced1 bunch fresh chives, cut into 2 inch lengths, for
2 1/2 cups canned unsweetened coconut milk (from two garnish
15ounce cans) RECIPE METHOD
1/2 cup water FOR DRESSING: Heat 1 tablespoon of the oil over medium
1 1/4 teaspoons salt1 1/2 pounds large shrimp, shelled3/4 heat in a small saucepan. Add the onion and cook until
cup chopped cilantroLime wedges, for serving translucent. Add the curry powder and cook, stirring, for 1
RECIPE METHOD minute. Remove from the heat and stir in the apricot jelly or
In a large frying pan, heat the oil over moderately high heat. jam and mango chutney, mixing well. Set aside until cool.
Add the onions and cook, stirring frequently, until golden, In a blender or food processor, process the macadamia nuts
about 5 minutes. Add the garlic and ginger and cook, briefly until chopped, add the remaining oil and the vinegar
stirring, for 2 minutes. and process until well combined.
Add the coriander, cumin, cinnamon, cayenne, and turmeric Add the nut mixture to the cooled onion mixture. Stir in the
and cook, stirring, for 30 seconds. Add the tomatoes and mayonnaise and cream. Mix well.
cook, stirring, for 1 minute. Add the coconut milk, water, and Slice the cooked chicken breasts lengthwise into 5 or 6
salt and bring to a simmer. Reduce the heat and cook at a strips, Combine the arugula, chicken, mango and avocado on
low boil, stirring frequently, until thickened, 5 to 10 minutes. individual serving dishes. Spoon some of the dressing on to
Add the shrimp to the pan. Reduce the heat to low and bring each serving.
to a simmer. Cook, stirring occasionally, until the shrimp are Garnish with the chives and serve immediately.
just done, 3 to 5 minutes. Remove from the heat and stir in Recipe reprinted by permission of Weldon Russell. All rights
the cilantro. Serve with the lime wedges. reserved.
Recipe reprinted by permission of Food and Wine. All rights Nutrition Facts
reserved. Serves 4
Nutrition Facts Facts per Serving
Serves 4 Calories: 922 Fat: 61g Carbohydrates: 39g
Facts per Serving Cholesterol: 163mg Sodium: 417mg
Calories: 566 Fat: 45g Carbohydrates: 14g Protein: 60g
Cholesterol: 242mg Sodium: 1039mg Fiber:9g % Cal. from Fat: 60% % Cal. from
Protein: 31g Carbs: 17%
Fiber:4g % Cal. from Fat: 72% % Cal. from
Carbs: 10% Chickpea Salad with Fresh Herb Vinaigrette Recipe
Broiled Baby Eggplant Salad with Cumin, Coriander Source: Salads Cooking With Style
and Yogurt Dressing Recipe Serves 46
Source: Salads Cooking With Style RECIPE INGREDIENTS
Serves 6 1 cup dried chickpeas (garbanzos)2 medium tomatoes,
RECIPE INGREDIENTS skinned3 1/2 oz (100 g) black olives, pitted and sliced1
11 oz baby eggplants5 oz cherry tomatoes, halved3 purple (Spanish) onion, cut into fine rings
tablespoons olive oil2 tablespoons red wine vinegar1 clove FOR DRESSING:
garlic, crushedSalt and freshly ground black pepper 5 tablespoons olive oil2 tablespoons red wine vinegar1
FOR DRESSING: tablespoon fresh lemon juice1 clove garlic, crushed1
1/4 cup plain yogurt1/4 cup sour cream1 clove garlic1/2 tablespoon finely chopped flatleaf (continental) parsley1
teaspoon freshly grated ginger1/2 teaspoon salt1/2 teaspoon tablespoon finely chopped fresh thyme1 tablespoon finely
ground cumin1 tablespoon finely chopped fresh coriander, chopped fresh rosemary1/2 teaspoon sugarSalt and freshly
plus sprigs of fresh coriander for garnish ground black pepper
RECIPE METHOD RECIPE METHOD
Preheat the broiler (grill). Soak the chickpeas in cold water overnight. Drain.
Using a sharp knife, slice the eggplant lengthwise into 3 or 4 Cook in boiling salted water until tender, about 1 hour. Drain
segments, leaving the stem section intact. Fan out the slices. and refresh under cold water.
Brush with a little oil and broil (grill) on both sides until the Halve the tomatoes, remove the seeds and chop finely.
eggplant is tender and slightly golden, 34 minutes. Combine the chickpeas, tomato, olives, and onion.
Arrange the eggplants and the cherry tomatoes on a serving FOR DRESSING: Combine all of the dressing ingredients in
platter. Combine the olive oil, vinegar, garlic and salt and a small bowl and whisk until thoroughly combined. Pour the
REAL INDIAN FOOD 46
dressing over the salad and mix until the ingredients are Makes 1 cup
combined and well coated with dressing. For maximun freshness, store in an airtight jar in the
Serve at room temperature as an accompaniment, or as part refrigerator.
of an antipasto selection. RECIPE INGREDIENTS
Recipe reprinted by permission of Weldon Russell. All rights 3/4 cup coriander seeds1/3 cup cumin seeds1/3 cup black
reserved. peppercorns18 whole clovesSeeds from 20 green cardamom
Nutrition Facts pods2 cinnamon sticks1/2 nutmeg, grated
Serves 46 RECIPE METHOD
Facts per Serving Spread the coriander seeds, cumin seeds and peppercorns in
Calories: 253 Fat: 16g Carbohydrates: 23g a baking pan and toast in a hot oven for about 8 minutes, or
Cholesterol: 0mg Sodium: 530mg Protein: until aromatic. Transfer to a spice grinder and grind to a fine
6g powder. Place in a jar.
Fiber:6g % Cal. from Fat: 57% % Cal. from Add the remaining spices to the grinder and grind finely. Mix
Carbs: 36% with the first batch, close the container and shake vigorously
Chickpea Salad with Fresh Herb Vinaigrette Recipe to mix thoroughly. Will keep for 23 months.
Source: Salads Cooking With Style Serving Size = 1 Tablespoon
Serves 46 Recipe reprinted by permission of Weldon Russell. All rights
RECIPE INGREDIENTS reserved.
1 cup dried chickpeas (garbanzos)2 medium tomatoes, Nutrition Facts
skinned3 1/2 oz (100 g) black olives, pitted and sliced1 Makes 1 cup
purple (Spanish) onion, cut into fine rings Facts per Serving
FOR DRESSING: Calories: 34 Fat: 1g Carbohydrates: 6g
5 tablespoons olive oil2 tablespoons red wine vinegar1 Cholesterol: 0mg Sodium: 8mg Protein: 1g
tablespoon fresh lemon juice1 clove garlic, crushed1 Fiber:3g % Cal. from Fat: 26% % Cal. from
tablespoon finely chopped flatleaf (continental) parsley1 Carbs: 71%
tablespoon finely chopped fresh thyme1 tablespoon finely Red Coconut Chutney Recipe
chopped fresh rosemary1/2 teaspoon sugarSalt and freshly Source: Food & Wine
ground black pepper Makes about 3/4 cup
RECIPE METHOD Here's a variation on the white coconut chutney usually
Soak the chickpeas in cold water overnight. Drain. served with Dosas.
Cook in boiling salted water until tender, about 1 hour. Drain RECIPE INGREDIENTS
and refresh under cold water. 1 dried red chile, stemmed1/2 cup water
Halve the tomatoes, remove the seeds and chop finely. 1/2 cup plus 2 tablespoons finely grated dried unsweetened
Combine the chickpeas, tomato, olives, and onion. coconut1 tablespoon minced shallot1 tablespoon plain
FOR DRESSING: Combine all of the dressing ingredients in yogurt1/2 teaspoon minced serrano or Thai chile1/2
a small bowl and whisk until thoroughly combined. Pour the teaspoon minced fresh ginger1/2 teaspoon fresh lemon
dressing over the salad and mix until the ingredients are juice1/2 teaspoon salt
combined and well coated with dressing. 1 tablespoon vegetable oil1/4 teaspoon mustard seeds
Serve at room temperature as an accompaniment, or as part 4 curry leaves or 1 bay leaf
of an antipasto selection. RECIPE METHOD
Recipe reprinted by permission of Weldon Russell. All rights In a small saucepan, combine the dried red chile with the
reserved. water and bring to a boil. Remove from the heat and let
Nutrition Facts stand for 10 minutes. Drain the chile, reserving the liquid. In
Serves 46 a blender, combine the red chile with the coconut, shallot,
Facts per Serving yogurt, serrano chile, ginger, lemon juice, salt and enough of
Calories: 253 Fat: 16g Carbohydrates: 23g the reserved soaking liquid to make the mixture thick but
Cholesterol: 0mg Sodium: 530mg Protein: pourable.
6g In a large skillet, heat the oil. Add the mustard seeds and
Fiber:6g % Cal. from Fat: 57% % Cal. from curry leaves, cover and cook over moderately high heat until
Carbs: 36% the mustard seeds begin to pop. Stir in the coconut mixture
BananaYogurt Relish Recipe and remove from the heat. Transfer to a serving bowl and
Source: The Bombay Cafe serve at room temperature.
Serves 8 MAKE AHEAD: The chutney can stand at room temperature
The creamy sweetness of the banana in the cool yogurt for up to 3 hours.
balances the spiciness of many Indian dishes beautifully. Serving Size = 2 tablespoons
RECIPE INGREDIENTS Recipe reprinted by permission of Food and Wine. All rights
2 cups yogurt12 serrano chilis, sliced into thin rounds1 reserved.
tablespoon chopped cilantro1 1/2 tablespoons sugar1/2 Nutrition Facts
teaspoon salt1/4 teaspoon cayenne Makes about 3/4 cup
1 teaspoon ground roasted cumin*2 ripe bananas, peeled Facts per Serving
and sliced into thin rounds Calories: 78 Fat: 8g Carbohydrates: 3g
RECIPE METHOD Cholesterol: 0mg Sodium: 199mg Protein:
Mix the yogurt with the chilis, cilantro, sugar, salt, cayenne 1g
and roasted ground cumin. Taste and add small amounts of Fiber:1g % Cal. from Fat: 92% % Cal. from
sugar or cayenne if desired. Add the bananas and set aside Carbs: 15%
in a cool place for an hour. Minted Coconut Chutney Recipe
*NOTE: To roast cumin, put seeds in a small, dry skillet over Source: The Barbecue Cookbook
high heat, shaking the pan constantly until the seeds toast to Serves 8
a dark brown. Once the seeds begin to color, they can burn When serving Indian food, it is always nice to serve a variety
rapidly, so watch carefully. Let them cool for a minute or two. of chutneys, and this one is delicious. Also, you can use this
Pulverize in a mortar and pestle. One tablespoon of seeds chutney to dress up any leftover grilled meat or chicken.
yields about 1 1/2 tablespoons of powder. Store extra Serve with a simple salad dressed with a quickmix
roasted ground cumin in an airtight jar for one week. vinaigrette.
Nutrition Facts RECIPE INGREDIENTS
Serves 8 1 1/2 oz fresh mint leaves1 medium onion, cut into fourths1
Facts per Serving oz. flaked unsweetened coconut1/4 teaspoon black mustard
Calories: 79 Fat: 1g Carbohydrates: 14g seeds (optional)1/4 cup white wine vinegar2 tablespoons
Cholesterol: 4mg Sodium: 190mg Protein: sugar
4g RECIPE METHOD
Fiber:1g % Cal. from Fat: 11% % Cal. from Chop the mint finely in a food processor. Remove and set
Carbs: 71% aside. Place the onion quarters in the food processor and
Garam Masala Recipe chop to a smooth paste. Add the coconut, the mustard seeds
Source: Outdoor Entertaining (if using), white wine vinegar, sugar, and salt to taste.
REAL INDIAN FOOD 47
Process until well mixed. Spoon into a serving bowl and stir 1/4 teaspoon turmeric1 tablespoon ground coriander1 1/2
in the mint. teaspoons ground cumin4 carrots, cut into 1/4inch slices1
Recipe reprinted by permission of Cooking.com. All rights pound boiling potatoes (about 3), peeled and cut into 1/2inch
reserved. cubes
Nutrition Facts RECIPE METHOD
Serves 8 Remove the spinach from the freezer. In a medium
Facts per Serving saucepan, combine the split peas, 3 cups of the water, the
Calories: 35 Fat: 1g Carbohydrates: 6g unchopped piece of ginger, and 1/2 teaspoon of the salt.
Cholesterol: 0mg Sodium: 2mg Protein: 0g Bring to a boil. Reduce the heat and simmer, covered,
Fiber:0g % Cal. from Fat: 26% % Cal. from stirring frequently, until the split peas are tender, about 30
Carbs: 69% minutes. Add more water if necessary to keep the peas from
Goan CurriedFish Stew Recipe sticking to the pan.
Source: Quick from Scratch Fish Meanwhile, in a large pot, melt the butter over moderately
Serves 4 low heat. Stir in the chopped ginger, the jalapeno, turmeric,
From Goa, a tropical area on the southern coast of India coriander, cumin, carrots, potatoes, and the remaining 11/4
where coco palms are plentiful and fresh seafood abundant, teaspoons salt. Add the remaining 6 cups water. Bring to a
comes this fish stew flavored with hot peppers, lemon juice, boil. Reduce the heat and simmer, stirring occasionally, until
and coconut milk. Goans use a local flatfish called pomfret, the vegetables are almost tender, about 10 minutes. Stir in
similar to our sole, and serve the stew with plenty of rice. If the spinach and simmer 5 minutes longer.
you've never tried Goan cuisine, this is the place to start. Remove the whole piece of ginger from the cooked split peas
The stew is delectable. and then stir the split peas into the soup. Simmer the soup
WINE RECOMMENDATION: for 5 minutes, stirring occasionally.
The spiciness and creaminess of this stew will be best Recipe reprinted by permission of Food and Wine. All rights
accompanied by either beer or a bottle of acidic white wine reserved.
with enough flavor to stand up to the coconut milk and heat. Nutrition Facts
Try a Vouvray or other wine made from chenin blanc from the Facts per Serving
Loire Valley in France. Calories: 146 Fat: 3g Carbohydrates: 25g
RECIPE INGREDIENTS Cholesterol: 6mg Sodium: 437mg Protein:
2 pounds sole fillets, cut into 1inch pieces1/4 cup lemon juice 7g
(from about 1 lemon)1 1/4 teaspoons salt2 cloves garlic, Fiber:2g % Cal. from Fat: 18% % Cal. from
smashed4 teaspoons chopped fresh ginger1 cup canned Carbs: 68%
unsweetened coconut milk1 tablespoon ground coriander1 Callaloo Recipe
teaspoon ground cumin1 teaspoon brown sugar1/2 teaspoon Source: Food & Wine
freshground black pepper1/4 teaspoon turmeric1/8 teaspoon 6 Servings
cayenne pepper3 tablespoons cooking oil1 onion, chopped1 Callaloo is the name of this traditional West Indian soup as
tomato, chopped well as of the large fanshaped leafy greenssometimes called
4 jalapeno peppers, seeds and ribs removed, minced dasheen leaves or taro root leavesthat are its chief
3/4 cup water component. The greens taste like a cross between spinach
RECIPE METHOD and cabbage.
In a glass or stainlesssteel container, combine the sole, RECIPE INGREDIENTS
lemon juice, and 1/2 teaspoon of the salt. Let marinate at 2 tablespoons unsalted butter2 tablespoons vegetable oil1
least 10 minutes. medium onion, coarsely chopped2 tablespoons coarsely
In a blender, puree the garlic and ginger with the coconut chopped garlic4 slices of bacon, coarsely chopped1 pound
milk, coriander, cumin, brown sugar, black pepper, turmeric, callaloo (see Note) or spinach, stemmed, leaves cut into
and cayenne. 1/2inch ribbons
In a large saucepan, heat the oil over moderate heat. Add 1/2 cup plus 2 tablespoons basil1/2 cup flatleaf parsley
the onion; cook, stirring occasionally, until golden, about 5 leaves2 tablespoons celery leaves4 cups water
minutes. Add the tomato and cook, stirring occasionally, until 1/2 cup heavy cream
soft, about 5 minutes. Add the coconut mixture, the RECIPE METHOD
jalapenos, the water, and the remaining 3/4 teaspoon salt In a large saucepan, melt the butter in the oil. Add the onion
and bring slowly almost to a simmer, stirring frequently. and cook over moderate heat until softened, about 3
Add the fish and 1 tablespoon of the marinade. Bring to a minutes. Add the garlic and cook, stirring, until softened but
simmer and continue simmering until the fish is just done, 1 not browned, about 2 minutes. Add the bacon and cook,
to 2 minutes. stirring frequently, until the fat is rendered, about 5 minutes.
Recipe reprinted by permission of Food and Wine. All rights Add the callaloo, basil, parsley and celery leaves and cook
reserved. over moderately high heat, stirring occasionally, until the
Nutrition Facts greens are wilted and barely tender, about 7 minutes.
Serves 4 Add the water to the saucepan and bring to a boil. Cover and
Facts per Serving cook over moderate heat until the greens are soft, about 10
Calories: 448 Fat: 26g Carbohydrates: 11g minutes. Puree the soup in batches in a blender until
Cholesterol: 109mg Sodium: 924mg perfectly smooth. Return the soup to the saucepan; add the
Protein: 45g cream and season with salt and pepper. Bring to a simmer
Fiber:3g % Cal. from Fat: 52% % Cal. from and then serve in soup plates.
Carbs: 10% MAKE AHEAD:
Indian SplitPea and Vegetable Soup Recipe The soup can be refrigerated for up to 1 day.
Source: Quick from Scratch Soups and Salads NOTES:
Carrots, white potatoes, and spinach are our vegetables of Callaloo leaves are available in West Indian and Asian
choice here, but you could try green beans, zucchini, markets.
cauliflower, or sweet potatoes. Another option: Pass some WINE RECOMMENDATION:
plain yogurt at the table to stir into each serving for a touch A simple, dry white, like the 1995 Chalk Hill Sauvignon Blanc,
of tang. pairs well with the fresh taste of the greens.
WINE RECOMMENDATION: Recipe reprinted by permission of Food and Wine. All rights
A simple, straightforward, fruity Beaujolais will make a fine reserved.
accompaniment to this soup. Its vivid cherry and berry Nutrition Facts
flavors will contrast and highlight, not compete with, the 6 Servings
earthiness of the dish. Facts per Serving
RECIPE INGREDIENTS Calories: 254 Fat: 25g Carbohydrates: 6g
1 10ounce package frozen chopped spinach1 cup yellow or Cholesterol: 48mg Sodium: 131mg
green split peas9 cups water, more if needed Protein: 4g
2 1inch pieces fresh ginger, peeled, 1 piece chopped Fiber:1g % Cal. from Fat: 89% % Cal. from
1 3/4 teaspoons salt2 tablespoons butter1 jalapeno pepper, Carbs: 9%
seeds and ribs removed, minced A Light, Cold Yogurt Soup Recipe
Source: Madhur Jaffrey's Quick & Easy Indian Cooking
REAL INDIAN FOOD 48
Serves 4 1 teaspoon black peppercorns1/2 teaspoon cumin seeds2
A light, delightful cold soup for a warm summer day. And, it quarts whole milk3 to 4 tablespoons distilled white vinegar
needs no cooking! I tend to make mine with lowfat yogurt RECIPE METHOD
but you could just as easily use the creamier variety. In a small, dry skillet, toast the peppercorns with the cumin
If you are in a hurry, you could chop up the tomato without over moderate heat until fragrant, about 1 minute. Let cool,
peeling it, but it is preferable—and it does not take that then coarsely grind.
much longer—to peel and seed it first. To do this, just toss a Set a large colander in the sink and line it with 3 layers of
large tomato into boiling water for 15 seconds and then moistened cheesecloth, leaving 2 inches of overhang all
remove the skin. Cut the tomato in half, crosswise, and around. In a large saucepan, bring the milk to a boil. Reduce
gently squeeze out all the seeds. Now dice the shell. the heat to low, immediately add 3 tablespoons of the
If you are using homemade chicken stock for this recipe, vinegar and stir gently; the milk should separate into fluffy
make sure that it comes straight out of the refrigerator. curds and watery whey. If not, add another tablespoon of
Strain it so that no particles of congealed fat fall into the vinegar. Pour the curds into the lined colander and let drain
soup. for 10 minutes.
RECIPE INGREDIENTS Gently stir the ground spices into the curds. Gather up the
2 1/2 cups plain yogurt4 cups chicken stock1/2 teaspoon corners of the cheesecloth and twist the cheese into a tight
peeled and very finely grated fresh ginger1/2 cup peeled and ball, squeezing out as much liquid as possible. Tie the
finely diced cucumber1/2 cup peeled, seeded, and finely cheesecloth with string, then transfer it to a work surface
diced tomato with the twisted end of the cloth off to the side. Set a cutting
1/8 teaspoon cayenne pepper2 teaspoons finely chopped board on the cheese and weigh it down with heavy skillets or
fresh mint or cilantro, or a mixture of bothSalt to tasteFreshly large cans. Let the cheese stand until firm and dry, about 5
ground black pepper minutes. Remove the cheesecloth before refrigerating or
RECIPE METHOD cutting the cheese.
Put the yogurt in a bowl. Beat with a fork until smooth and The cheese can be wrapped in a damp towel and
creamy. Slowly add the stock, mixing it as you do so. Add all refrigerated for up to 24 hours.
the remaining ingredients and mix. Refrigerate until needed. Serving size = 1 oz
Stir well before serving. Recipe reprinted by permission of Food and Wine. All rights
Recipe reprinted by permission of Chronicle. All rights reserved.
reserved. Nutrition Facts
Nutrition Facts Makes eight ounces Eight Servings
Serves 4 Facts per Serving
Facts per Serving Calories: 151 Fat: 8g Carbohydrates: 12g
Calories: 135 Fat: 2g Carbohydrates: 13g Cholesterol: 33mg Sodium: 120mg
Cholesterol: 9mg Sodium: 280mg Protein: Protein: 8g
14g Fiber:0g % Cal. from Fat: 48% % Cal. from
Fiber:0g % Cal. from Fat: 13% % Cal. from Carbs: 32%
Carbs: 39% Spiced Indian Potatoes Recipe
Yellow Moong Dal with Tomatoes Recipe Source: Le Cordon Bleu Home Collection Potatoes
Source: Cooking.com Serves 4
Serves 6 These mildly spicy potatoes are an exotic alternative to
RECIPE INGREDIENTS everyday side dishes. Try serving them cold with broiled
1 cup Yellow Moong Bean Lentils1 teaspoon salt2 Serrano meats in place of potato salad.
green chilis, sliced in half lengthwise23 cloves garlic, thinly RECIPE INGREDIENTS
sliced1 1/2 inch piece of ginger, peeled and minced2 small 1 pound small new potatoes2 tablespoons olive oil1 onion,
tomatoes, diced1 tablespoon ghee or clarified butter (or use chopped1 teaspoon grated fresh ginger1/2 teaspoon ground
oil for less fat) turmeric1 jalapeno chile, seeded and chopped1 teaspoon
1 teaspoon cumin seeds1/2 teaspoon cayenneCilantro, for ground cumin1 tablespoon chopped fresh cilantro leaves
garnish RECIPE METHOD
RECIPE METHOD Preheat the oven to 350 degrees F. Peel the thin skin from
Pick over lentils and wash several times. Soak for 2030 the potatoes and place them in a large saucepan of salted
minutes in water to cover. water. Bring to a boil, reduce the heat and simmer for 10
Drain the lentils, place in a 4quart saucepan with 4 cups minutes. Drain the potatoes and set aside.
water. Bring to a full boil, skimming off all the foam that Heat the oil in a large skillet over medium heat, then cook
rises. Lower heat to medium low and add the salt. Partially the onion for 2 minutes, or until translucent. Add the ginger
cover and cook for 1012 minutes till the lentils start to split root, tumeric, hot pepper, cumin and a pinch of salt and cook
open. Add more hot water if the dal has thickened too much for 1 minute more, stirring constantly.
and starts to adhere to the bottom of the pan. Remove from Add the potatoes and toss them in the spices until well
fire and set aside. coated. Transfer to a baking dish, shaking any remaining
Heat the ghee in a small skillet and add the cumin seeds. spice mixture over the top. Bake for about 20 minutes, or
When they stop sizzling remove them and add the cayenne, until tender to the point of a sharp knife. Sprinkle with
chilis, garlic and ginger. Stir for a minute. Add the tomatoes cilantro just before serving. Serve hot or cold with broiled
and cook stirring for another two to three minutes. meats and Indian dishes.
Add the tomato mixture to the cooked lentils. Using a little Recipe reprinted by permission of Tuttle Publishing/Periplus
hot water, scrape all the spices from the skillet and add to Editions. All rights reserved.
the lentils. Put the lentils back on the fire and cook on low Nutrition Facts
heat till just boiling. Garnish with cilantro and serve hot. Serves 4
Recipe created exclusively for Cooking.com by Neela Paniz. Facts per Serving
Nutrition Facts Calories: 182 Fat: 7g Carbohydrates: 28g
Serves 6 Cholesterol: 0mg Sodium: 10mg Protein:
Facts per Serving 3g
Calories: 138 Fat: 3g Carbohydrates: 20g Fiber:3g % Cal. from Fat: 35% % Cal. from
Cholesterol: 5mg Sodium: 395mg Protein: Carbs: 62%
9g Saffron Rice with Cashews and Raisins Recipe
Fiber:10g % Cal. from Fat: 20% % Cal. from Source: Quick from Scratch Herbs
Carbs: 58% Serves 4
Homemade Paneer with Indian Flavors Recipe This rice is Indian inspired and so we call for traditional
Source: Food & Wine basmati, but Texmati rice will give much the same effect,
Makes eight ounces Eight Servings and in fact any white rice is good made this way. Substitute
Known almost universally by its Indian name, paneer, this almonds for the cashews if you prefer.
cheese is so easy and fast to make at home that I am RECIPE INGREDIENTS
surprised more people do not do it. Think of it as Indianstyle 1 1/2 cups basmati rice2 1/4 cups water
farmer cheese. 1 cinnamon stick, broken in half5 cloves2 bay leaves1/4
RECIPE INGREDIENTS teaspoon crumbled saffron threads1 teaspoon salt2
REAL INDIAN FOOD 49
tablespoons butter, softened1/4 cup chopped cashew (this takes just a few seconds), lift up the lid of the lentil pan
nuts1/4 cup raisins and pour in the contents of the frying pan, oil as well as
RECIPE METHOD spices. Cover the saucepan immediately to trap the aromas.
Rinse the rice until the water runs clear. Put the rice in a Recipe reprinted by permission of Chronicle. All rights
medium saucepan with the water, cinnamon stick, cloves, reserved.
bay leaves, saffron, and salt. Bring to a boil, reduce the heat Nutrition Facts
to low, and cook, covered, for 15 minutes. Remove from the Serves 8
heat and let sit, without removing the lid, for 10 minutes. Facts per Serving
With a fork, gently stir in the butter, cashews, and raisins. Calories: 171 Fat: 6g Carbohydrates: 21g
Recipe reprinted by permission of Food and Wine. All rights Cholesterol: 0mg Sodium: 368mg Protein:
reserved. 10g
Nutrition Facts Fiber:11g % Cal. from Fat: 32% % Cal. from
Serves 4 Carbs: 49%
Facts per Serving Indian Home Fries Recipe
Calories: 403 Fat: 11g Carbohydrates: 71g Source: The Potato Harvest Cookbook
Cholesterol: 16mg Sodium: 10mg Serves 46
Protein: 8g This dish uses an Indian cooking technique that results in
Fiber:3g % Cal. from Fat: 25% % Cal. from mouthwatering spicy potatoes fried to a crisp golden brown.
Carbs: 70% Like American home fries, the potatoes are first cooked until
Turmeric Rice Recipe tender before they are sautéed. However, before that final
Source: Madhur Jaffrey's Quick & Easy Indian Cooking step, they are tossed with a tantalizing paste of garlic, fresh
Serves 46 ginger, a bit of turmeric, and ground red pepper, and then
This yellow, lightly seasoned rice may be served with almost fried with whole fennel seed. This dish is marvelous with
any Indian meal. roast chicken.
RECIPE INGREDIENTS RECIPE INGREDIENTS
2 cups basmati rice3 tablespoons vegetable oil3 whole 6 medium boiling potatoes4 tablespoons water
cloves1 bay leaf4 cardamom pods1inch stick cinnamon2 2 tablespoons grated fresh ginger4 cloves garlic, finely
cloves garlic, peeled and finely chopped1/4 teaspoon ground chopped1 teaspoon salt1/2 teaspoon turmericpinch of
turmeric1 teaspoon salt2 tablespoons finely sliced chives or ground red pepper2 tablespoons vegetable oil1 heaping
the green part of green onions teaspoon fennel seeds
RECIPE METHOD RECIPE METHOD
Put the rice in a bowl and wash well in several changes of In a large pot, cover the potatoes with water and bring to a
water. Drain and leave in a strainer set over a bowl. boil. Lower the heat and simmer, covered, 3035 minutes, or
Put the oil in a heavy saucepan and set over mediumhigh until tender. Drain, cool slightly, and peel. Cut the potatoes
heat. When the oil is hot, put in the cloves, bay leaf, into 1/2inch to 3/4inch cubes.
cardamom pods, and cinnamon. Stir once or twice and put in In a blender, process the water, ginger, garlic, salt, turmeric,
the garlic. As soon as the garlic turns medium brown, put in and red pepper until a paste is formed.
the rice, turmeric, and salt. Stir gently for a minute. Now put In a large, preferably nonstick frying pan, heat the oil over
in 2 3/4 cups water and bring to a boil. Cover tightly, turn the mediumhigh heat. When hot, add the fennel and cook 30
heat down very, very low, and cook for 25 minutes. Sprinkle seconds. Remove from the heat, stir in the spice paste, then
with chives before serving. cook 2 minutes. Add the potatoes and stir with a spatula to
Recipe reprinted by permission of Chronicle. All rights evenly coat them with the spice paste. Fry 1015 minutes,
reserved. turning occasionally, until the potatoes have a golden brown
Nutrition Facts crust.
Serves 46 Recipe reprinted by permission of Taunton. All rights
Facts per Serving reserved.
Calories: 304 Fat: 8g Carbohydrates: 53g Nutrition Facts
Cholesterol: 0mg Sodium: 393mg Protein: Serves 46
5g Facts per Serving
Fiber:2g % Cal. from Fat: 24% % Cal. from Calories: 165 Fat: 5g Carbohydrates: 29g
Carbs: 70% Cholesterol: 0mg Sodium: 394mg Protein:
Red Lentils Tarka Recipe 3g
Source: Madhur Jaffrey's Quick & Easy Indian Cooking Fiber:3g % Cal. from Fat: 27% % Cal. from
Serves 8 Carbs: 70%
Indians tend to eat proteinrich legumes with many everyday Indian Style Green Tomatoes and Vegetables Over
meals. Often these are prepared with just a flavoring, or Rice Recipe
tarka, of whole cumin seeds, asafetida, and whole chilies Source: Cooking Light magazine
popped in hot oil or ghee. Mustard seeds and a choice of 4 servings (serving size: 1/2 cup vegetables and 1/2 cup rice)
garlic, curry leaves, onions, even tomatoes may be added to This side dish is a spicy counterpoint for grilled chicken. The
this tarka. I have used red lentils here, partly because they black mustard seeds add a contrasting color to the mixture,
are sold by all health food shops and make the shopping which is yellow from the turmeric. Look for black mustard
very easy, but mainly because they cook faster than most seeds at Asian markets.
other traditional dals (split peas). Serve this dish with plain RECIPE INGREDIENTS
rice and a simple meat or vegetable. Yogurt relishes and 1 tablespoon vegetable oil1 teaspoon black mustard seeds1
pickles make good accompaniments. cup chopped baking potato1 cup chopped cauliflower1 cup
RECIPE INGREDIENTS chopped green tomato
1 1/2 cups fresh lentils (masoor dal)1/2 teaspoon ground 1 1/2 teaspoons ground coriander1 teaspoon ground
turmeric1 1/4 to 1 1/2 teaspoons salt3 tablespoons cumin1/2 teaspoon salt1/2 teaspoon ground turmeric1/8
vegetable oil or gheeGenerous pinch of ground asafetida teaspoon ground red pepper
1 teaspoon cumin seeds3 to 5 dried, hot red chilies 1 cup water
RECIPE METHOD 2 cups hot cooked basmati rice
Pick over the lentils and wash in several changes of water. RECIPE METHOD
Drain. Put in a heavy saucepan. Add 5 cups water and the Heat the oil in a large nonstick skillet over mediumhigh heat.
turmeric. Stir and bring to a simmer. (Do not let it boil over.) Add the mustard seeds; cook for 1 minute. Add potato and
Cover in such a way as to leave the lid just very slightly ajar, next
turn the heat to low, and simmer gently for 35 to 40 minutes 7 ingredients (potato through red pepper), stirring until
or until tender. Stir a few times during the cooking. Add the blended. Add water; bring to a boil. Cover, reduce heat, and
salt and mix. Leave covered, on very low heat, as you do the simmer 20 minutes or until tender. Uncover and cook 4
next step. minutes or until liquid evaporates, stirring frequently. Serve
Put the oil in a small frying pan and set over mediumhigh over rice.
heat. When the oil is hot, put in the asafetida; then, a second Recipe reprinted by permission of Cooking Light magazine.
later, the cumin seeds. Let the cumin seeds sizzle for a few All rights reserved.
seconds. Put in the red chilies. As soon as they turn dark red Nutrition Facts
REAL INDIAN FOOD 50
4 servings (serving size: 1/2 cup vegetables and 1/2 cup rice)
Facts per Serving
Calories: 195 Fat: 4g Carbohydrates: 36g
Cholesterol: 0mg Sodium: 308mg Protein:
4g
Fiber:2g % Cal. from Fat: 18% % Cal. from
Carbs: 74%
Green Beans with Mustard Seeds Recipe
Source: Cooking.com
Serves : 6
A favorite of many households, I particularly like to serve this
at summer parties when the beans are young and tender
and lend themselves to being served at room temperature.
RECIPE INGREDIENTS
3 tablespoons corn or canola oil1 1/2 teaspoons mustard
seeds*2 green serrano chilis cut into thin half moons1/2
pounds young tender green beans, cut into 1/4inch pieces
1 teaspoon salt1/8 teaspoon baking soda (optional)1/2 cup
chopped cilantro leaves1 lemon
1/2 cup grated fresh coconut meat
RECIPE METHOD
Heat oil in a wok or skillet with a tight fitting lid. Add mustard
seeds and cover immediately to avoid splattering. When the
seeds stop sizzling, about a minute, add the green chilis and
green beans.
Mix well and add the salt and baking soda. (The baking soda
helps the beans keep their bright green color.) Add the
cilantro. Reduce the heat to medium low and cook stirring
frequently for 34 minutes. Reduce the heat to low and cook
covered for another 23 minutes till tender.
Remove from the fire and season with lemon juice. Place on
platter to serve and garnish with the grated fresh coconut
meat.
*NOTE: The mustard seeds used in this recipe are the small
redbrown Indian mustard seeds called rai. Black or even
yellow mustard seeds can be substituted.
Recipe created exclusively for Cooking.com by Neela Paniz.
Nutrition Facts
Serves : 6
Facts per Serving
Calories: 123 Fat: 11g Carbohydrates: 5g
Cholesterol: 0mg Sodium: 436mg Protein:
1g
Fiber:2g % Cal. from Fat:80% % Cal. from Carbs:16%
Rasam Recipe
Source: Food & Wine
4 Servings
Sometimes called pepper water, this tasty and soothing
Indian broth is made with small yellow lentils. Extra pepper
goes in when it's prepared for the sick, because of pepper's
warming qualities. Think of it as a kind of vegetarian chicken
soup.
RECIPE INGREDIENTS
1 cup thoor dhal (7 ounces)
8 1/4 cups cold water
1/8 teaspoon turmeric1 tablespoon seedless tamarind pulp1
cup hot water
2 tablespoons vegetable oil1 teaspoon mustard seeds1
teaspoon cumin seeds1 teaspoon coarsely cracked black
peppercorns1/4 teaspoon fenugreek seeds1 sprig fresh curry
leaves (optional)
2 dried red chiles1/4 teaspoon asafetida1 cup chopped
tomato1/2 cup sliced onion2 teaspoons salt
RECIPE METHOD
In a medium saucepan, cover the dhal with 2 1/4 cups of the
cold water and stir in the turmeric. Bring to a boil, then cover
and simmer over low heat until the dhal is tender, about 30
minutes. Using a potato masher, puree the dhal, then
transfer to a bowl.
Meanwhile, in a heatproof bowl, soak the tamarind pulp in
the hot water until it is thoroughly dissolved, about 10
minutes. Strain the tamarind liquid through a coarse sieve
and set aside. Discard the tamarind solids.
In a medium saucepan, heat the vegetable oil. Add the
mustard seeds, cumin, peppercorns and fenugreek and cook
over moderate heat until the mustard seeds start to pop. Stir
in the curry leaves, dried chiles and asafetida. Add the dhal
to the pan along with the tomato, onion, salt, tamarind liquid
and the remaining 6 cups of cold water. Bring to a boil over
high heat. Cover the saucepan and simmer the mixture over
low heat for 30 minutes. Stir, then allow the solids to settle.
Using a ladle, serve the hot broth in large bowls or mugs.
REAL INDIAN FOOD
MAKE AHEAD: The pepper broth can be refrigerated for up
to 1 day. Reheat before serving.
Recipe reprinted by permission of Food and Wine. All rights
reserved.
Nutrition Facts
4 Servings
Facts per Serving
Calories: 257 Fat: 8g Carbohydrates: 34g
Cholesterol: 0mg Sodium: 1174mg Protein:
15g
Fiber:16g % Cal. from Fat: 28% % Cal. from
Carbs: 53%
Twice Cooked Tuscan Bread Soup Recipe
Source: Saveur Magazine
Freshly made, this is a hearty but brothy soup; reheated the
next day, it becomes a deeply flavorful, almost porridgelike
stew. RECIPE INGREDIENTS
1 pound dried zolfini or cannellini beans1/2 cup fruity extra
virgin olive oil2 medium yellow onions, peeled and chopped2
carrots, peeled and thickly sliced2 ribs celery, trimmed and
thickly sliced2 all purpose potatoes, peeled and thickly
sliced1 large bunch swiss chard, trimmed and coarsely
chopped
1 bunch cavolo nero or kale, trimmed and coarsely chopped
1/2 small savoy cabbage, cored and coarsely chopped
1 cup chopped canned Italian plum tomatoes3 thick slices
day old country white breadSalt and freshly ground black
pepper
RECIPE METHOD
Cook beans, reserving cooking liquid. Reserve 1 cup cooked
beans; then purée remaining beans along with 2 cups of the
cooking liquid. Set beans, purée, and remaining cooking
liquid aside in three separate containers.
Heat 1/4 cup of the oil in a large earthenware casserole over
medium low heat. Add onions, and cook until soft, about 20
minutes. Add carrots, celery, potatoes, chard, cavolo nero,
and cabbage, stirring until mixed. Add tomatoes, cover, and
cook until greens wilt, about 20 minutes.
Add puréed beans and remaining cooking liquid, and simmer,
covered, until vegetables are soft, about 1 hour. Add bread
and reserved beans, stir gently, cover, return to a simmer,
and cook until bread begins to soften, about 10 minutes.
Season to taste with salt and pepper, and serve. Refrigerate
leftover soup.
The next day, preheat oven to 375 degrees F. Heat the
leftover soup in the casserole in the oven, uncovered, stirring
occasionally, until heated through, about 1 hour. For the last
30 minutes, do not stir; let soup brown lightly. Drizzle with
remaining 1/4 cup oil, and serve.
Special Offer: Get more recipes from Saveur, the
awardwinning magazine for those passionate about food,
drink and traval. Click for details.Recipe reprinted by
permission of World Publication, LLC. All rights reserved.
Mulligatawny Soup with Chicken Recipe
Source: Quick from Scratch Soups and Salads
Serves 4
Probably the bestknown example of AngloIndian cooking,
mulligatawny (literally pepper water or pepper broth) is no
more subject to a single definition than is minestrone.
Despite its name, the soup is generally not incendiary.
RECIPE INGREDIENTS
2 tablespoons cooking oil
1 onion, chopped1 clove garlic, minced1/2 teaspoon ground
cumin1/4 teaspoon dry mustard1/4 teaspoon ground
coriander1/4 teaspoon cayenne pepper1/8 teaspoon ground
cloves1/4 teaspoon ground ginger8 plum tomatoes,
chopped2 cups green or yellow split peas, rinsed1 1/2 quarts
water
1 1/2 teaspoons salt4 boneless, skinless chicken breasts
(about 1 1/3 pounds in all)
1/4 teaspoon black pepperCilantro leaves, for garnish
(optional)
RECIPE METHOD
In a large pot, heat the oil over moderately low heat. Add the
onion, garlic, cumin, mustard, coriander, cayenne, cloves,
and ginger and cook, stirring occasionally, until the onion is
translucent, about 5 minutes. Stir in the tomatoes and cook
for 5 minutes more.
Add the split peas, water, salt, and chicken breasts to the
pot. Simmer, partially covered, until the chicken is just done,
about 10 minutes. Remove the chicken breasts with a slotted
spoon.
51
Continue simmering the soup, partially covered, stirring Pick over rice, removing any foreign objects. In a bowl, wash
occasionally, until the split peas are tender, about 20 the rice in several changes of cold water until the water runs
minutes. Shred the chicken and return it to the soup along clear. Soak the rice in warm water to cover for at least 20
with the black pepper. Serve the soup topped with cilantro minutes but no longer than 45 minutes.
leaves, if using. Heat the ghee in medium saucepan. Add the whole spices
OLD SPICE: Indian cooks prefer to use whole spices and grind and allow to fry for one minute.
them as needed. Commercially ground spices may not be Drain the rice and add to the pan. Stir gently for about a
quite the same, but they are quicker. Just remember that minute. Add the hot water and salt, stirring gently. Bring to a
they do lose strength over time and are best used within a full boil and reduce heat and heat to low. Cover and simmer
year of their purchase. for 8 minutes. Remove from heat and let stand, covered, for
WINE RECOMMENDATION: Gewürztraminer's litchi, two to three minutes before uncovering. Fluff the rice with a
apricot, and floral flavors are just perfect with the complex, flat spatula or fork and serve while still steaming hot.
sweet spices of Indian cooking. Go for a grand cru Recipe created exclusively for Cooking.com by Neela Paniz.
gewürztraminer from Alsace for enough oomph to match this Nutrition Facts
soup. Serves 6
Recipe reprinted by permission of Food and Wine. All rights Facts per Serving
reserved. Calories: 203 Fat: 3g Carbohydrates: 40g
Nutrition Facts Cholesterol: 5mg Sodium: 198mg Protein:
Serves 4 4g
Facts per Serving Fiber:2g % Cal. from Fat: 13% % Cal. from
Calories: 593 Fat: 10g Carbohydrates: 68g Carbs: 79%
Cholesterol: 82mg Sodium: 992mg Warm Indian Spice Mix Recipe
Protein: 58g Source: Fine Cooking Issue No. 30
Fiber:27g % Cal. from Fat: 15% % Cal. from Yields about 1 cup. (Serves 8)
Carbs: 46% RECIPE INGREDIENTS
Curried Orzo Salad Recipe 6 tablespoons whole coriander seeds6 tablespoons whole
Source: Cooking at a Glance Pasta cumin seeds1 tablespoon whole brown or black mustard
Makes 6 sidedish servings seeds
Here we've used orzo, a barleyshaped pasta, in place of rice 1 teaspoon Hungarian hot paprika2 teaspoons ground
for a colorful and refreshing side salad with an Indian flavor. turmeric1 teaspoon dried rosemary, crumbled1 teaspoon
Other tiny pasta, such as rosamarina or riso, can also be dried dill weed, crumbled
used. Helpful Hints: RECIPE METHOD
Orange, Sectioning In a heavy skillet over medium heat, toast the coriander,
Pasta Salads, Making cumin, and mustard seeds until fragrant but not brown. Let
Steps for Cooking Pasta cool and pour into a spice grinder or mortar and pestle,
RECIPE INGREDIENTS along with the remaining ingredients, and process until finely
1 cup orzo pasta (6 ounces)3/4 cup chopped prosciutto or pulverized.
fully cooked ham2 oranges, peeled, sectioned, and cut into Store in airtight jars or tins in a cool, dark place for up to two
bitesize pieces months.
1 cup chopped celery1/3 cup chopped green sweet pepper4 Serving Size = 2 tablespoons
green onions, thinly sliced1/3 cup mayonnaise or salad Recipe reprinted by permission of Fine Cooking Magazine. All
dressing1/3 cup plain yogurt2 tablespoons chutney, rights reserved.
snipped3/4 teaspoon curry powder1 to 2 tablespoons milk Nutrition Facts
(optional)1/3 cup peanuts Yields about 1 cup. (Serves 8)
RECIPE METHOD Facts per Serving
In a large saucepan or pasta pot bring 3 quarts water to Calories: 33 Fat: 2g Carbohydrates: 5g
boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for Cholesterol: 0mg Sodium: 10mg Protein:
58 minutes, or till al dente, stirring occasionally. (Or, cook 1g
according to package directions.) Immediately drain. Rinse Fiber:3g % Cal. from Fat: 55% % Cal. from
with cold water; drain again thoroughly. Carbs: 61%
In a large bowl combine cooked pasta, prosciutto or ham, Sweet Mango Chutney Recipe
oranges, celery, sweet pepper, and green onions. Source: Outdoor Entertaining
In a small mixing bowl stir together mayonnaise or salad Makes 3 cups
dressing, yogurt, chutney, and curry powder. Stir into pasta Use with cold meats or add 1 or 2 tablespoons to curry.
mixture. Cover and refrigerate for 224 hours. RECIPE INGREDIENTS
Just before serving, if necessary, stir in milk to moisten salad. 2 mangoes2 tablespoon saltWater to cover
Sprinkle with peanuts before serving. 2 cups sugar2 1/2 cups white vinegar1 piece fresh ginger,
Recipe reprinted by permission of Weldon Owen. All rights peeled and finely chopped6 garlic cloves, finely chopped1
reserved. teaspoon chili flakes
Nutrition Facts 2/3 cup chopped, pitted dates2/3 cup raisins
Makes 6 sidedish servings RECIPE METHOD
Facts per Serving Peel and chop the mangoes. Place in a bowl with salt. Pour in
Calories: 317 Fat: 15g Carbohydrates: 36g enough water to cover and let stand for 23 hours. Strain,
Cholesterol: 16mg Sodium: 360mg discarding the liquid.
Protein: 11g Place sugar and vinegar in a saucepan and bring to a boil,
Fiber:4g % Cal. from Fat: 43% % Cal. from stirring until sugar has dissolved. Add mangoes to the
Carbs: 45% sugarvinegar syrup with all remaining ingredients and bring
Basmati Rice with Whole Spices Recipe to a boil. Reduce heat and simmer for about 11 1/2 hours,
Source: Cooking.com stirring occasionally, or until chutney is of a thick
Serves 6 consistency. Ladle the chutney into warm, sterilized jars.
Basmati rice is considered to be one of the most aromatic Cool and seal. Will keep indefinitely.
long grain rices of the world. It is the choice of most North Serving Size = 1 Tablespoon
Indian cooks. It is important to wash the rice and soak it Recipe reprinted by permission of Weldon Russell. All rights
before cooking to get the maximum flavor and length of the reserved.
kernels. The use of ghee (clarified butter) and whole spices Nutrition Facts
further enhances the flavor of this "Queen" of rice grains. Makes 3 cups
RECIPE INGREDIENTS Facts per Serving
1 1/2 cups Basmati rice1 tablespoon ghee (clarified butter)2 Calories: 86 Fat: 0g Carbohydrates: 22g
whole black cardamom pods45 whole green cardamom Cholesterol: 0mg Sodium: 292mg Protein:
pods2 pieces of cinnamon, each 1 1/2 inches long56 whole 0g
cloves2 small bay leaves2 1/4 cups of hot water Fiber:1g % Cal. from Fat: 0% % Cal. from
1/2 teaspoon salt Carbs: 102%
RECIPE METHOD Garam Masala Recipe
REAL INDIAN FOOD 52
Source: Cooking.com
Yield: 1/3 cup, Serves 6
RECIPE INGREDIENTS
1 teaspoon black peppercorns1/2 tablespoon whole cloves6
pods black cardamom (available in Indian grocery stores)
12 pods green cardamom2 pieces, each 2 inches long,
cinnamon1 tablespoon cumin seeds4 dried whole red chilis
RECIPE METHOD
Grind all the ingredients in a spice grinder until pulverized.
Store in an airtight jar. Makes 1/3 cup.
If you are unable to access black cardamom, omit it. For
additional flavor, you can add 1/2 teaspoon each of ground
mace and ground nutmeg.
Recipe created exclusively for Cooking.
Nutrition Facts
Yield: 1/3 cup, Serves 6
Facts per Serving
Calories: 16 Fat: 0g Carbohydrates: 3g
Cholesterol: 0mg Sodium: 5mg Protein: 1g
Fiber:2g % Cal. from Fat: 0% % Cal. from
Carbs: 75%
Poached Salmon with Cucumber Raita Recipe
Source: Quick from Scratch – Fish
Serves 4
Gently simmering salmon in a flavorful whitewine broth is a
classic cooking method that gives the fish a delicious flavor
and a delicate texture. Serve this hot or at room
temperature. Raita, the cooling condiment served in India,
makes a superb sauce.
WINE RECOMMENDATION:
To match the acidity of the yogurt and the richness of the
fish, look for a white that blends crisp acidity with good body.
Try a pinot gris from Oregon or a sauvignon blanc from New
Zealand.
RECIPE INGREDIENTS
1 1/2 quarts water
1 1/2 cups dry white wine3 tablespoons vinegar1 onion,
sliced1 carrot, sliced9 sprigs parsley3/4 teaspoon dried
thyme1/4 teaspoon peppercorns3 bay leaves3 1/4 teaspoons
salt1 cucumber, peeled, seeded, and grated1 3/4 cups plain
yogurt1 clove garlic, minced2 tablespoons chopped fresh
mint1/4 teaspoon freshground black pepper2 pounds
centercut salmon fillet, cut into 4 pieces
1/8 teaspoon paprika
RECIPE METHOD
In a large deep frying pan, combine the water, wine, vinegar,
onion, carrot, parsley, thyme, peppercorns, bay leaves, and 2
1/4 teaspoons of the salt. Cover and bring to a boil over high
heat. Reduce the heat and simmer, partially covered, for 10
minutes.
Meanwhile, in a medium glass or stainlesssteel bowl,
combine the cucumber and the remaining teaspoon salt. Let
sit for 10 minutes. With your hands, squeeze the cucumber
and discard the liquid. Put the cucumber back into the bowl
and add the yogurt, garlic, mint, and ground pepper.
Refrigerate until ready to serve.
Add the fish to the liquid in the pan and bring back to a
simmer. Simmer, partially covered, until the fish is just barely
done (it should still be translucent in the center), about 4
minutes for a 1inchthick fillet. Remove the pan from the heat
and let the fish sit in the liquid for 2 minutes. Transfer to
plates and, if you like, remove the skin. Serve the salmon
warm or at room temperature. Top with the raita and then
sprinkle the raita with the paprika.
Lighten Up! Version: Using lowfat or nonfat yogurt for the
raita makes this a lowfat entrée.
Recipe reprinted by permission of Food and Wine. All rights
reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories:474 Fat:12g Carbohydrates:16g
Cholesterol: 131mg Sodium: 811mg
Protein:60g
Fiber:0 g % Cal. from Fat:23% % Cal. from Carbs:14%
IndianSpiced Chicken and Spinach Recipe
Source: Quick from Scratch Chicken, Turkey, and Cornish
Hen
Serves 4
The flavor of this dish is rich, fragrant, and mellow not hot.
You can make the sauce ahead of time and simmer the
chicken in it just before serving.
WINE RECOMMENDATION:
REAL INDIAN FOOD
An offdry chenin blanc from California or a cheninblancbased
French Vouvray (look for a demisec) will be lovely with the
aromatic cream sauce. The acidity of these wines and their
melon and apricot notes are perfect foils for the exotic stew.
RECIPE INGREDIENTS
2 tablespoons cooking oil1 onion, chopped3 cloves garlic,
chopped1 tablespoon chopped fresh ginger1 tablespoon
ground cumin1 tablespoon ground coriander1/2 teaspoon
turmeric1/2 teaspoon paprika1 1/2 teaspoons salt2 jalapeno
peppers, seeds and ribs removed, minced
1/2 cup canned crushed tomatoes, drained1/2 cup heavy
cream1 cinnamon stick1 1/2 cups water
2 10ounce packages frozen chopped spinach, thawed
4 boneless, skinless chicken breasts (about 1 1/3 pounds in
all), cut into 3 pieces each
RECIPE METHOD
In a large frying pan, heat the oil over moderately low heat.
Add the onion and cook until starting to soften, about 3
minutes. Add the garlic and ginger and cook, stirring
occasionally, for 2 minutes longer. Stir in the cumin,
coriander, turmeric, paprika, and 1 teaspoon of the salt.
Cook until the spices are fragrant, about 1 minute, and then
stir in the jalapenos and tomatoes. Add the cream, cinnamon
stick, and water. Squeeze the spinach to remove excess
liquid and add the spinach to the pan. Bring to a simmer.
Cover the pan, reduce the heat, and simmer for 5 minutes.
Stir in the chicken and the remaining 1/2 teaspoon salt,
cover, and simmer the stew until just done, about 10
minutes. Remove the cinnamon stick before serving.
MENU SUGGESTIONS
Indian basmati rice would be an ideal accompaniment here,
but plain white rice will work well, too.
Recipe reprinted by permission of Food and Wine. All rights
reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories:392 Fat: 21g Carbohydrates:13g
Cholesterol: 128mg Sodium: 1115mg
Protein: 41g
Fiber:6g % Cal. from Fat: 48% % Cal. from
Carbs:13%
Pork Chops with Chutney Recipe
Source: The Barbecue Cookbook
Serves 4
RECIPE INGREDIENTS
4 large pork chops1/2 teaspoon salt1/3 teaspoon black
pepper3 tablespoons fruit chutney1 teaspoon vindaloo paste,
or other hot curry sauce
2/3 tablespoons vegetable oil
RECIPE METHOD
Trim excess fat from pork chops; season chops with salt and
pepper. Make a paste with chutney and vindaloo and brush
over both sides of each chop. Set remainder aside.
Prepare a fire in a grill. Grill chops over moderately hot coals,
brushing with oil and turning frequently. When almost done,
thickly spread remaining chutney over one side and continue
to cook on other side until done. Serve with white rice and a
cucumber salad.
Recipe reprinted by permission of Cooking.com. All rights
reserved.
Nutrition Facts
Serves 4
Facts per Serving
Calories: 224 Fat: 9g Carbohydrates: 5g
Cholesterol: 82mg Sodium: 384mg
Protein: 29g
Fiber:0g % Cal. from Fat: 36% % Cal. from
Carbs: 9%
Fresh Green Mango Chutney Recipe
Source: Madhur Jaffrey's Quick & Easy Indian Cooking
Makes about 2 1/2 cups (Serves 20)
I had forgotten about this summer delight altogether. It was
not until my sister Lalit in London made it that I remembered
how much I had loved it as a child. Memories of breakfasts
and lunches with fresh pooris, vegetables, and this chutney
came flooding back. I realized that I had not eaten it for
almost twenty years. I hope you love it as much as I do.
RECIPE INGREDIENTS
1/2 teaspoon fenugreek seeds
1 1/2 to 2 pounds green, unripe mangoes (see recipe
introduction)
53
1/4 cup mustard oil, or olive oil as a substitute1/4 teaspoon
cumin seeds1/2 teaspoon fennel seeds1/2 teaspoon black or
yellow mustard seeds1/4 teaspoon kalonji seeds
2 1/2inch piece fresh ginger, peeled and cut into slivers
1/4 teaspoon ground turmeric1 to 1 1/4 teaspoons salt5 to 6
tablespoons sugar3 to 4 fresh, hot green chilies
1/2 teaspoon cayenne pepper
RECIPE METHOD
Soak the fenugreek seeds in 1/3 cup water overnight.
Peel the mango and cut the flesh off the stone. Cut into
strips that are 1/4inch thick and wide and 2 to 3 inches long.
If you are in a rush, chop the flesh coarsely.
Set the oil in a heavy saucepan over mediumhigh heat.
When the oil is hot, put in the cumin, fennel, mustard, and
kalonji seeds. As soon as the mustard seeds begin to pop—
this takes just a few seconds—put in the ginger. Stir and fry
it for 2 minutes or until it just starts to change color. Now put
in the soaked fenugreek seeds with their soaking liquid as
well as another 1 cup water and the turmeric. Bring to a boil.
Cover, lower the heat, and simmer for 15 minutes. Add the
mango, salt, sugar, green chilies, and cayenne. Stir to mix
and bring to a simmer. Simmer, uncovered, on mediumlow
heat for 25 to 30 minutes or until the chutney is thick and all
the mango pieces are translucent and tender. Serve at room
temperature.
Serving Size = 2 tablespoons
Recipe reprinted by permission of Chronicle. All rights
reserved.
Nutrition Facts
Makes about 2 1/2 cups (Serves 20)
Facts per Serving
Calories:63 Fat:3g Carbohydrates:10g
Cholesterol: 0mg Sodium:118mg Protein:0g
Fiber:1g % Cal. from Fat:43% % Cal. from Carbs:63%

REAL INDIAN FOOD 54