Books - Cook - Indian Recipes

The Graduate Student's Guide to Indian Recipesedited by Somesh Rao December 21, 1990 Contents 1 Preface 1.1 Somesh Rao : : : : 1.2 Sanjiv Singh : : : : 1.3 Acknowledgement : 5 : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : 5 6 6 9 2 Ingredients 2.1 Guide to Ingredients 9 : : : : : : : : : : : : : : : : : : : : : : : 3 This and That 3.1 Onion and Tomato Raita : : 3.2 Boondhi Raita : : : : : : : : 3.3 Mint and Coriander Chutney 4.1 Chapati (Phulka) 4.2 Paratha : : : : : 4.3 Stu ed Parathas 11 : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : 11 11 12 4 Breads 15 : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : 15 16 16 5 Snacks 5.1 5.2 5.3 5.4 5.5 5.6 Bhel : : : : : : : : : : : : : : : : : : Bonda With Instant Mashed Potato Pakoras (Savory Fritters) : : : : : : Dahi Vada (Savory Balls in Yogurt) Upma : : : : : : : : : : : : : : : : : Vegetable Pu : : : : : : : : : : : : 19 : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : 19 20 21 22 23 24 6 Vegetables 6.1 Gobi Aloo (Cauli ower and Potatoes) 6.2 Chole \Bill and Jim" (Chick Peas) : : 1 25 : : : : : : : : : : : : : : : : : : : : : : : : : : 25 26 2 6.3 6.4 6.5 6.6 6.7 6.8 6.9 6.10 6.11 6.12 6.13 6.14 7.1 7.2 7.3 7.4 7.5 Masaledar Sem (Spicy Green Beans) : Vegetable Kurma : : : : : : : : : : : : Vegetable Curry : : : : : : : : : : : : Green Pepper Curry : : : : : : : : : : Dry Potatoes (Sookha Aloo) : : : : : : Okra (Bhindi) : : : : : : : : : : : : : : Paneer (Cheese) : : : : : : : : : : : : Mattar Paneer (Peas & Cheese) : : : : Navrathna Kurma : : : : : : : : : : : Cauli ower and Potatoes (Aloo Gobi) Curried eggplant (Bhartha) : : : : : : Curried Mushrooms : : : : : : : : : : Sambhar : : : : : : : : : : : : : : : Masur Dal (Lentils) : : : : : : : : Mah Ki Dal (Whole Black Beans) : Red Kidney Beans (Rajma) : : : : Curried Garbanzo Beans : : : : : : CONTENTS : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : 27 29 30 30 31 32 33 34 34 35 36 37 39 7 Lentils : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : 39 40 41 42 42 45 46 48 49 50 53 54 57 58 59 61 62 8 Rice 8.1 8.2 8.3 8.4 8.5 Chicken Pullao : : : : : : : : : : : : : South Indian Pullav (Rice) : : : : : : Vegetable Pullav 2 : : : : : : : : : : : Sa ron Rice (Kesar Chawal) : : : : : : Navrattan Pullao (Nine-Jeweled Rice) 45 : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : 9 Fish 9.1 Prawn (Shrimp) Curry : : : : : 9.2 Coriander Fish (Bharia Machli) 10.1 10.2 10.3 10.4 10.5 53 : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : 10 Chicken Mughlai Chicken with Almonds : : Malai Chicken : : : : : : : : : : : : Chicken Curry North Indian Style Chicken Curry (Murga) : : : : : : Tandoori Chicken : : : : : : : : : : 57 : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : 3 11.1 Kheer (Vermicelli Pudding) : : 12.9 Rasgoola : : : : : : : : : : : : : 12.1 11.CONTENTS 3 11 Lamb and Beef 11.4 Kheer : : : : : : : : : : : : : : 12.2 11.7 Sewian (Vermicelli) : : : : : : : 12.10Mango Ice Cream : : : : : : : : 71 : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : 71 72 73 73 74 75 76 76 77 78 .8 Carrot Halva : : : : : : : : : : 12.3 Besan Bur : : : : : : : : : : : 12.6 Suji Halva (Semolina Halva) : : 12.4 Lamb Vindaloo : : : : : : : : : : : : : : : : : : : Egg cooked with Meat and Fried (Nargisi Kofta) Pork Curry : : : : : : : : : : : : : : : : : : : : : Shahi Korma (Mutton Curry) : : : : : : : : : : : 65 : : : : : : : : : : : : : : : : : : : : : : : : : : : : 65 66 68 69 12 Desserts and Other Goodies 12.2 Rice Flour Pudding : : : : : : 12.5 Gulab Jamuns (Easy Method) : 12. 4 CONTENTS . I am not responsible for any of the recipes as I have been so busy trying to put this book together that I have had no time for experimentation.A This book is available through anonymous FTP from wpi.1 Somesh Rao I have collected these recipes over the network.S. In a later edition I hope to add my own recipes. U. Finally.. Worcester Polytechnic Institute. MA 01609.wpi.* 5 .edu somesh@wpi. suggestions and other recipes to [email protected] 1 Preface 1. I am just responsible for typesetting it and running it through a spell checker.wpi.edu in recipes/indian.edu or Somesh Rao. Computer Science Dept. During the editing process I lost most of the addresses.recipes. Worcester. At this point I would like to apologize to those whose recipes I have used but whose names I have not mentioned.wpi. Please send comments. the recipes are disproportionally Indian. So here I am looking for ways to cook the wonderful things I have been downing in large quantities and all these people can tell me is \Well.6 CHAPTER 1. of Michigan who took the trouble to correct my L By the way. hopefully exotic enough that cannot be found together elsewhere. The reality is that most of the Indian recipes assume some familiarity with Indian spices and more so with cooking in general. The exceptions to this are the rst two recipes for chick peas and for cauli ower. January 1989 1. This compilation was done by Marc Meyer (ingvax:marc).3 Acknowledgement Also this book contains the recipes taught by Mrs. a couple of recipes have been added and the book has been separated into chapters. Credit goes to Sriram for getting me started on this indeed most of the recipes listed here came via him. They are not recommended for complete novices.2 Sanjiv Singh The problem with the cooks I grew up with. 1. PREFACE I would like to thank Greg Leichtman and Jamille Hetke at The University aTEXerrors. In the latest update. you add a `little' of this and wait 'til `that' happens and then serve. . is that they never wrote any of their craft down. Pawan Datta in her Indian Cooking class of Fall 1981. Sanjiv Singh Pittsburgh." Having not had most of the experience rsthand. At this writing. this collection of recipes has come together as a collection of concoctions. Bon Appetit. Make sure you brown them onions right. The reason is simply that I can nd other recipes in abundance without having to transcribe them. I would prefer recipe contributions in electronic form. I have had to blunder through many \adventures" with the meals I have cooked for the rst couple of times. Through my e orts to write down some means of replicating what I would undoubtedly forget. like my mother for instance. 3.1. . ACKNOWLEDGEMENT 7 Minor editing was also done by Gregg Leichtman and Jamille Hetke at The University of Michigan. 8 CHAPTER 1. PREFACE . Sold as cilantro or chinese parsley. Aromatic herb of the parsley family. Rajma (red kidney beans). Has a strong fetid odor|de nitely an acquired taste. Also sold as seed or dry powder. Dried fruit of a plant.1 Guide to Ingredients Most of the ingredients are available at the grocery stores or supermarkets. though. Channa. 1 Seeds of 4 pods measure approximately 4 t. May be obtained. 9 . Flour of dried chick peas. Mung. Hindi name for all members of the legume or pulse family.Chapter 2 Ingredients 2. Name Asafoetida Besan Cardamom Coriander Cumin Dals Indian Name Hing Description Besan Elaichi dhania Jeera Dal Dried gum resin from the root of various Iranian and East Indian plants. If whole spice is not available. Substitutes may change the character of the dish. It is better to omit an ingredient if not available than to substitute for it. Masur. but the ground form is less pungent. you may use the ground form. Commonly used are: Arhar. Sold whole or ground. Some. Mostly the seeds are used. Labia (black-eyed peas). are special and have to be obtained from the Indian stores. Very aromatic and reminiscent. Aromatic herb. Available whole or ground. A variation of Garam masala Available in Indian stores.) . Used as a avoring and for avoring curries.10 Fennel Seed Fenugreek Garam Masala Chat Masala Ghee Mustard oil Mint Pomegranate Sa ron Turmeric Sauf Methi Garam Masala Chat Masala Fat for frying. To make Garam Masala: (approximately 1 1 2 cups) 3 . Made of stigmas of a ower grown in Kashmir and Spain.5" pieces 1 c (???) 1 2 c 1 c 2 1 c 2 1 c 2 Quantity Cinnamon stick Green cardamom pods Cumin seed Black pepper corns Cloves Coriander seeds Ingredient Procedure: Dry the ingredients in an oven. Fresh and dried leaves are used in the preparation of chutneys. Has some scent. It is aromatic and yields a yellow color. Larson Pudina Anar dana Kesar Haldi CHAPTER 2. An aromatic powdered root. Pure ghee is clari ed butter. Has a pleasant bitter avor and sweetish odor. Combine ingredients until they are well mixed and blend at high speed for 2-3 minutes until completely pulverized (LINE MISSING. but as the original had this I am letting it remain. Do not let them turn brown. Pungent oil made from black mustard seeds. Dried leaves are much less fragrant than the fresh ones. Pound cinnamon sticks into smaller pieces. Remove the seeds from the cardamom pods. The recipe seems to be complete. A mixture of spices details come later. INGREDIENTS Has an agreeable odor and licorice avor. A avoring agent. 2 Boondhi Raita Quantity 1 4 1 2 c c Ingredient Besan Water Ghee for frying 11 . 3.Chapter 3 This and That 3. 3.1 Onion and Tomato Raita 4-6 Servings oz. 1 small 1 2 t 1 small 1 2 t 1 2 t 1 4 c 8 Quantity Ingredient Yogurt (plain) Onion Salt Tomato Chat Masala (optional) Black pepper (ground) Milk 1. and serve. Chop onion and tomatoes and add to yogurt. Beat yogurt and milk until smooth. 2. Add salt and pepper and sprinkle the Chat Masala over. pick and wash the coriander and mint. THIS AND THAT Salt Pepper Chat Masala Yogurt Milk 1. Heat ghee and drop paste into it through a slotted spoon to get little drops that fall one at a time (these are boondhi). green chili and onion into a ne paste. 5. salt. 3.3 Mint and Coriander Chutney 1 bunch 1 bunch 1 1 oz. Clean. . 2. Add the tamarind pulp and salt. 1 tsp 4T 1 medium Quantity Coriander leaves Mint leaves Green chili Seedless tamarind Salt Water Onion Ingredient 1. pepper. and add Chat Masala to yogurt. 2. 6.12 to taste to taste to taste 1 c 12 1 4 c CHAPTER 3. Grind coriander. 3. 4. 3. Remove the drops when golden brown and dry on a paper towel to remove extra oil. mint. Separate pulp from the tamarind and squeeze out the pulp. Wash and soak tamarind in water for 1 2 hour. Squeeze water out of boondhi and add to yogurt. 5. Add milk. Make a pouring paste of the besan and water. 4. Soak the drops in warm water. 3. Blend well.3. . In an airtight jar this can be refrigerated for up to one week. MINT AND CORIANDER CHUTNEY 13 6. THIS AND THAT .14 CHAPTER 3. 7. Knead and divide dough into 4 to 6 parts. 2. Set aside for 30 minutes. Beat and knead well until it forms a compact ball. 8. 2 Whole wheat our (or 1 3 white + 3 whole wheat) Water Put our in a large bowl with half the water. and let it cook for about 1 minute (The top should just start to look dry and small bubbles should just start to form). Roll each ball into a tortilla like at. 5. Turn and cook the second side for 3 15 . 4. about 1 8 " thick. Heat an ungreased skillet. Put phulka on it. 9. 2 minutes until small bubbles form. 10.1 Chapati (Phulka) Quantity Ingredient for 4. Blend the two together until it holds. serving 1 or 2 1c 1 2 c 1. Knead dough until it is smooth and elastic.Chapter 4 Breads 4. 6. 3. since they lose crispness if stored. Repeat with all six. 8. 4. Divide into 6 parts and make balls. 6. Fillings 1. 2. Serve warm (maybe slightly buttered). Turn and spread ghee on the other side.16 CHAPTER 4. Fry until the bottom is crisp and golden. 4.3 Stu ed Parathas Make dough for regular chappati's. BREADS 11. Roll again. Note: Since the rolled out chappati's will dry out if they are left to stand while cooking the others. Potato Boil potatoes. 7. Heat the paratha on a griddle like you would a chappati. . It should pu . 4. it is advantageous to roll them out individually before cooking them. add salt and chili to taste.2 Paratha 1c Quantity Ingredient Whole wheat our Ghee Water 1. Turn again and cook the rst side pressed lightly with a towel. then turn and fry the remaining side. 5. but spread some ghee over the top side. Serve at once. Add Garam Masala and mango powder. mash. Spread ghee over them and fold. 3. Flatten and roll each. Make chappati dough. Squeeze Grate one large Diakon Radish. garlic. Radish - 17 1 hour. add grated ginger. 3. Place lling on one.3. Method 1. and pomegranate seeds.4. pepper. . seal edges and cook as for parathas. cover with the second. add salt and leave for 2 out all the water. STUFFED PARATHAS 2. add salt. chili. Cauli ower - Grate cauli ower. Roll out 2 small chappati's. and Garam Masala. BREADS .18 CHAPTER 4. Chapter 5 Snacks 5. This should be done on the plate. The recipe presented here was taken o the net.k. Purists will have to go to an Indian grocery shop. Quantity 1 packet 2 cups 1 2 cup 3 Tbsp to taste 1-2 Tbsp to taste to taste 1 cup Pu ed Rice (1 carton of Rice Krispies may be used) Bhel mix or Sev Mashed boiled potatoes (mashed coarsely and then salted) Chopped fresh coriander leaves (a. and I haven't had a chance to try it yet. quantities mentioned are approximate. My mouth still waters whenever I think of Bhel.1 Bhel This is a concoction that I often bought from street vendors in India. I include the note from the contributors: Warning: This recipe is directed at those who know what Bhelpuri tastes like. Deviationists may use substitutes. The most important thing is to keep the pu ed rice-sev mixture crisp by not adding the other ingredients to it until it is served. proportions are left to the reader's taste. 19 Ingredient .a Chinese parsley) Freshly roasted and ground cumin Green chilies Freshly ground black pepper Tamarind Jaggery (or Brown Sugar) Chopped onions. Next pour on the sauce and top with the coriander garnish.2 Bonda With Instant Mashed Potato Quantity Ingredient This recipe was taken from Saranya Mandava's book on Indian cuisine. chilies. 1 medium 2 cups 1 and 1 2 cup 2 big ones 1 teaspoon 1 cup 1 2 tea spoon pinch 1 teaspoon 2 1 " piece 4 1 small bunch 2 teaspoons Onion Potato buds Peas and carrots Green chilies Lemon juice Gram our Mustard seed Turmeric Baking powder Ginger Coriander leaves Salt . Pour into a serving container (like a creamer). if you want to. and then dust the cumin powder over it. On a plate. Dissolve about 4 Tbsp of tamarind concentrate in 1 cup of hot water.) The sauce should be of a consistency slightly thinner than maple syrup. Dissolve the jaggery (or sugar) until the sauce becomes tart and slightly sweet. then the onions. 3. 5. 2. 4. and let it simmer and thicken gradually. Add some coriander leaves too. add the potatoes. 5. (Add salt/pepper to taste). Mix the ingredients on the plate and eat. First boil the potatoes. and add pepper to taste. salt them. mash them. serve the rice-bhel mixture. (You may add some salt and ground red paprika.20 CHAPTER 5. Mix the pu ed rice and sev/bhel mix in a large bowl. Roast the cumin and grind it. SNACKS Method 1. Heat oil (about 5 Tbsp) and add mustard seeds. the baking powder and mix thoroughly 2. After the batter is prepared.3. chilies. peas. Method .5. Finely chop ginger. 7. PAKORAS (SAVORY FRITTERS) Oil Method . 5. add lemon juice and let cool.The lling is prepared as follows: 21 Mix potato buds and 1 2 teaspoon of salt with 1 cup of hot water. Add carrots. 4. 2. and onion. coriander leaves. 1 t 4 3 4 t 1 t 2 1 2 Besan Warm water Red pepper Salt Garam Masala paprika (optional) Small onion Potato Vegetables: 1 1 .3 Batter: Pakoras (Savory Fritters) Quantity Ingredient c 5 oz. Next fry it in hot oil. 2 tsp salt. 5. turmeric and 1 tsp of salt and cook on low heat for about 10 minutes.The batter is prepared as follows: 1 1. make small balls out of the lling and roll them in the batter. 3 Tbsp of oil. You will get about 20-30 small bondas. Add potato (now mashed) and fry for 5 minutes. Add chopped ingredients and fry until onions are brown. 1. 3 4 cup water. 3. 6. Remove from heat. Combine gram our. wash and soak in water for 4 hours. Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely. In a bowl put the besan and half the water. Heat oil until smoking hot. pepper and Garam Masala and beat again. SNACKS A few spinach leaves Oil for deep frying Method 1. and stir until it becomes a thick batter. 3. Add salt. 4. Drop spoonfuls of batter in the hot oil using a large tablespoon. Fry until golden brown. Clean dal. 5. 3. Add salt and start heating oil. dip the vegetables in the batter and deep fry until golden brown. Beat hard for 5 minutes.22 CHAPTER 5. Serve hot. Wash peel and slice the onion and potatoes. 5. 4. and leave to swell for 30 minutes. . Wash and pat dry the spinach leaves.4 1 2 1 2 Dahi Vada (Savory Balls in Yogurt) Quantity c Ingredient 1c 1 4 c Urad dal Moong dal Yogurt Spice to taste (cumin and paprika) Oil for frying Milk Method 1. gradually add the rest of the water. 2. 2. Beat yogurt with milk. 6. Add two cups of boiling water and stir for 2 minutes. 7. 5. Add mustard seeds. Put two tablespoons of oil in a pan and heat.) 8. and ginger and fry till the onion turns brown. Ingredients Quantity 1 cup 1 1 teaspoon 1 teaspoon 4 1 8 teaspoon 1 cup 1 clove 1/10" piece 1 Method 1 4 1 2 Cream of wheat Onion cut lengthwise Salt Mustard seeds Urad dal Cashew-nut Lemon Peas Garlic Ginger Green chili cut into small pieces. Let it soak till ready to serve. 6. Squeeze out water from the vada and add yogurt. 3. 1985 This is a breakfast dish in the southern part of India. 5.5. (Switch o the stove as soon as the water is poured. cashewnut. Wait till mustard seeds stop splitting. Add salt and peas. Drop in water. 2. Add cream of wheat and fry for 3-5 minutes. 4. Add lime if needed. Urad dal.5 Upma Recipe from Sriram. Cover the vessel for 4 minutes. Fry cream of wheat on a dry pan for 5 minutes and set aside. Add the onion. UPMA 23 5. and garlic clove.5. Ingredient 1. Serve. . Add spice according to taste. chili. SNACKS Vegetable Pu 5.24 CHAPTER 5. ( potatoes. peas. green chilies and lots of Masala. 3. . 2. Thaw the roll for about 10 minutes before unfolding.6 12 pu s This is a local Karnataka speciality. 6. 1 Quantity Ingredient to taste to taste Method Ready to use pastry roll (Pepperidge farms) Mixed Vegetables. After the pastry roll has thawed. Make sure that you ip it around every 5-10 minutes. before you stu it in the pastry roll no way to rectify it later. 4. Check for salt. Cook a vegetable mix with potatoes. by pressing the sheets together and applying a little water. open it out on a at sheet and roll it with a pin to make it a little thinner. Cut the sheet into 6 pieces. Stick it into a pre-heated oven (350 F ) for about 20-30 minutes or until it browns. The pastry sheet would now be about 12" x 12". 5. Place about 2-3 Tbsp of the cooked vegetable onto the sheet and fold it around it. peas may be added) Masala Green Chilies Salt 1. Seal all the corners. turn o the heat and let them stand in the water. This recipe livens up ordinary cauli ower and potatoes into something quite di erent. Let them boil for at least 15 minutes. however it adds a nice touch.Chapter 6 Vegetables 6. Start boiling the potatoes in a saucepan. 1 3 1 2 Quantity Ingredient large 1 teaspoon 2 or 3 pods 1 teaspoon 1 teaspoon 1 teaspoon 2 1 3 3 tablespoons Large cauli ower Medium sized potatoes Onion sliced thinly in long slices Mustard seeds Cardamom Coriander Cumin seeds Turmeric Bayleaf Cloves Vegetable Oil Method 1. 25 . The recipe shown here has spices that are not necessary (like cloves and cardamom) or at least that's not how mom made it at home. After they are done.1 Gobi Aloo (Cauli ower and Potatoes) This is my own recipe. 4. While the cauli ower is frying. Add bay leaves.26 CHAPTER 6.2 Chole \Bill and Jim" (Chick Peas) This recipe is named after Bill Chiles and Jim Muller both of whom liked my concoctions well enough that I started cooking this a lot. cardamom and cloves. cut up the potatoes into bite sized pieces and add to the skillet. add another 1 cup of water and cover again for 5 minutes. 3. Mix around for a while and then add onions. 6. 4 8. Wait until the onion starts to turn before adding the rest of the spices (except for turmeric). VEGETABLES 2. 1 can Quantity Ingredient 1 large 2 medium sized 1 teaspoon 2 or 3 pods 1 teaspoon 1 teaspoon 1 tablespoon Chick peas (also called garbanzo beans) (Progresso is a good brand. Add 1 2 cup of water and reduce heat to low. Cover skillet and let cook for 5 minutes. While the potatoes are cooking. Continue stirring the vegetables under medium heat for another couple of minutes. Add the mustard seeds and wait until they start popping. 5. Ask Jim and Bill. This is a real simple way of making chick peas. 7. Check tenderness of vegetables. Salt to taste and serve. Add turmeric and stir. If they are still too hard. Wash and drain in a collander. throwing away most of the stem pieces. heat the oil in a wide skillet until it is very hot. Cut the cauli ower into small bite sized pieces (roughly 1" cubes). 6.) Onion chopped nely Potatoes (optional) Mustard seeds Cardamom Coriander Cumin seeds Garam Masala . Put the cauli ower in the skillet and fry in the oil and spices for 2 minutes. It barely takes 15 minutes and the result is quite delicious. Continue stirring the chick-peas under medium heat for 5-7 minutes without covering. start boiling them in a saucepan. 6. Add bay leaves.6. It de nitely warrants experimentation. I like to serve the beans a little crunchier than you would nd in an indian home. heat the oil in a wide skillet until it is very hot.) Ingredient . Add the mustard seeds and wait until they start popping.3 Masaledar Sem (Spicy Green Beans) This recipe is mostly Madhur Ja rey's. turn o the heat and let them stand in the water. Check the tenderness of the potatoes. Cut up the potatoes into bite sized pieces and add to the skillet. Salt to taste and serve.3. 3. MASALEDAR SEM (SPICY GREEN BEANS) Vegetable Oil Method 27 1. although I don't follow it to the letter when I cook anymore. While the potatoes are cooking. If you are using the potatoes. This recipe is guaranteed to spice up an ordinary meal. Mix around for a while and then add onions. It also goes well with plain rice and meat or chicken that has been prepared simply. 12 Serves 6 Quantity Green beans (Trim the ends and then cut the beans in half crosswise. 5. 4. Add Garam Masala. 7. Let them boil for at least 15 minutes. 1 lb. add another 1 4 cup of water and cook for another couple of minutes. 2. 6. so I don't cook it as much in the end. After they are done. If they are still too hard. Add chick-peas with all the liquid. Waituntill the onion starts to turn golden before adding the rest of the spices (except for the Garam Masala). cardamom and cloves. Stir and cook for 2 minutes while mashing the tomato pieces with the back of a slotted spoon. Put ginger and garlic into a food processor and add 1 2 cup water.28 11 2 " long and 1" thick piece 10 cloves 1 cup 4 tablespoons 3 teaspoons 2 teaspoons 2 medium to taste 3 tablespoons CHAPTER 6. Add the lemon juice and a generous amount of freshly ground pepper. Stir and cook for about two minutes. 6. Stir for half a minute. Pour in the ginger-garlic paste. .) Salt Freshly ground pepper Lemon juice (or to taste) Method 1. Put in the chopped tomatoes.) Garlic peeled Water Vegetable oil Whole cumin seeds Ground coriander seeds Tomatoes. 8. Heat the oil in a wide. 7. When hot. stirring the beans gently as you do so. 2. 3. Put in the beans and salt and one cup of water and simmer them. peel o the skin and nely chop. Cover. Blend until fairly smooth. turn heat to low and cook for 8-10 minutes or until the beans are tender. heavy saucepan over a medium ame. Turn up the heat and boil away the remaining liquid. 4. peeled (put tomatoes in very hot water for a few seconds. VEGETABLES Fresh ginger (Peel and chop coarsely. Put in the coriander and stir a few times. Remove the cover. 5. put in the cumin seeds. Add onions and green chilies and fry till onions turn brown. 9. 3. Let the vegetables + turmeric powder cook. 2. 7. Add garlic + ginger paste and fry for a minute or so. VEGETABLE KURMA 29 6. Add Water (about a cup or two). Put a reasonable sized vessel on the range and heat oil. Add coconut paste. Add vegetables and fry for about 3 minutes. 6. salt and wait until cooked. 8.) . khus-khus.4. 5.4 Vegetable Kurma This Recipe from Sriram 2 cups Vegetables 2 Onions cut length-wise 2 Green chilies cut length-wise 1 teaspoon Coriander powder 1 Salt 1 and 4 teaspoon one pinch Turmeric powder 1" Cinnamon stick 2 2 Cloves 2 Cardamom 2 tablespoons Coconut powder 1 teaspoon Khus-Khus (poppy seeds) 1 teaspoon (3 cloves) Garlic 4 1 1 Ginger 4 teaspoon powder (or 2 " fresh) Method Quantity Ingredient 1.6. cloves and cardamom and fry for 2-3 minutes. (note: Cook on low heat. 4. Add cinnamon. If you are using canned or frozen vegetables skip the above step. 1 teaspoon 8 4 1 1 8 . Otherwise cover the pan and let the vegetables cook.4 teaspoon 1 teaspoon 1 1 . 4. Pour about 2 tablespoons of oil in a pan and heat. VEGETABLES Vegetable Curry 6.2 cup Method Quantity Vegetables Coriander powder Chili powder Garlic powder Salt large Onion Mustard seeds Urad Dal Tomatoes-crushed Ingredient 1.6 Green Pepper Curry This recipe from Sriram . (This might take about 1015 min. 1985 1 cup 1 . 6. coriander and the chili powder along with salt and place it aside. The mustard seeds will split and the oil may spill.5 Recipe from Sriram. the mixture of step 1 and the crushed tomatoes.1 teaspoon 4 2 1 . Wait until the mustard seeds stop making any noise. 5.) 6. Add onions and fry until the onions turn brown. Mix the garlic.30 CHAPTER 6. Add mustard seeds and urad dal.1 teaspoon 4 2 1 8 teaspoon 1 1 4 . if you are using canned vegetables. 3. 2. Be careful when you are doing this. Add the vegetables. Fry for about 5 minutes. 6. 8. 7. turmeric. onion and tomatoes lengthwise. dhania powder. Grind chili-powder. 3. Add tomatoes and fry for 2 minutes. DRY POTATOES (SOOKHA ALOO) 2 large ones 1 4 teaspoon 1 8 teaspoon 1 teaspoon 2 1 tablespoon 1 teaspoon 1 small bunch 2 small 2 2 tablespoons 1 small piece 1 14 teaspoon a Vadium 31 Quantity Green Pepper Chili powder Turmeric powder Dhania powder Coconut akes Khus Khus (poppy seeds) Fresh Coriander leaves Tomatoes Onions Oil Vadiuma Salt Ingredient is a combination of various spices. Add green pepper and Masala. 4. coconut and poppy seeds. 6. When vadium turns brown. Heat oil and add vadium. 2. Add coriander leaves. Cut the green peppers. 5. Cook on low heat (should take around 15 minutes).7. 6. Method 1.7 Dry Potatoes (Sookha Aloo) 4-6 Servings 4 medium size 2t Quantity Ingredient Potatoes Cumin seeds . add onions and fry for 4 minutes. 5. Heat oil very hot. Tips: Use enough oil so that the potatoes will not need to be stirred often. This avoids breaking them up. VEGETABLES Salt Mango powder Hot pepper Garam Masala Oil (to ll pan to 2") 1. Add the remaining ingredients. Boil potatoes until cooked but not overdone. Serve hot. 6. 4. 3. Remove from oil with a slotted spoon. 1 2. and fry for 2-3 minutes or more. Add potatoes and fry until they are golden brown.32 1t 2t 1 t 4 2t Method CHAPTER 6. add and brown cumin seeds. Peel and cut into 2 " cubes. Wash the okra and dry it thoroughly. .8 Okra (Bhindi) Quantity Ingredient Serves 6 1 lb 2 small 2 small 1 4 t to taste okra Onions Tomatoes Turmeric Salt Red pepper (optional) Oil for frying Method 1. 4. Remove from heat and set aside.9 Paneer (Cheese) Quantity 1 1 2 pints 1 2 t 1 2 t 1c Ingredient Milk White vinegar AND Lemon juice OR Yogurt Method 1. 3. salt. . 2. 33 6. Strain through a muslin cloth or a double layer of cheese cloth and squeeze out the whey (liquid).6. 5. This sours the milk. Add the fried okra. PANEER (CHEESE) 2. 3.9. Then lay out the cheese in a rectangle in a tray and place a weight (the more the better. Cut it into whatever shape you like. 6. and tomatoes. Pour out some oil. Add turmeric to hot oil. 5. Cover and bake at 250 F for 15 minutes. Remove from heat when it boils and slowly add white vinegar and lemon juice or yogurt. pepper. Heat milk and stir constantly to prevent a layer of cream from forming on the top. Cut o the heads and cut into small circles. Add the onions and fry until golden brown. Deep fry the okra until very brown. 8. 4. Hang to drip dry for 2-3 hours (or overnight). 7. but at least 10 lbs) on it for 3 4 hour. Chop the onions and tomatoes separately. french beans. Cut paneer in 1" cubes and deep fry.10 Mattar Paneer (Peas & Cheese) 2 2 4 cloves 1 packet frozen 2 1" cube 1 4 t to taste to taste 1 2 t 2c Method Onions Tomatoes Garlic Peas Ginger Turmeric Salt Pepper Garam Masala Water 1. ginger.11 Navrathna Kurma Serves 6 100 grams 2 teacups 3 2 1t 1 t 12 1 t 2 2t 1t 1 teacup Quantity Paneer (or cottage cheese) Mixed boiled vegetables (carrots. 4. Season and add turmeric. green peas. 6. 3. garlic. potatoes) Tomatoes Onions Ginger and garlic paste Chili powder Turmeric powder Coriander powder Garam Masala Milk Ingredient .34 Quantity CHAPTER 6. Make Masala with onion. 2. and tomatoes. VEGETABLES Ingredient 6. Add peas and paneer. Add the chopped tomatoes. CAULIFLOWER AND POTATOES (ALOO GOBI) 3t 3t to taste Method 35 Fresh cream Ghee Salt Ghee for deep frying 1. Grate the onions. Cut the paneer into small pieces and deep fry in ghee. 8. Serve hot decorated with silver foil. Fry for at least 3-4 minutes. 7. 6. Add the ginger and garlic paste. turmeric powder.6. Heat oil in a vessel and fry the onions for a few minutes. and fry for 2 6.12 Cauli ower and Potatoes (Aloo Gobi) 1 medium 2 medium 1 1 1 clove 1" piece pinch to taste to taste to taste Quantity Cauli ower Potatoes Onion Tomato Garlic Ginger Turmeric Salt Pepper Garam Masala Ingredient . milk. coriander powder and chili powder. Garam Masala and salt. 4. 9. 5. Cook for a few minutes. After 10 minutes take o the skin and chop. Put the tomatoes in hot water. 2. 3.12. cream and fried paneer pieces. Add the boiled vegetables. 1 minute. Break the cauli ower in owerettes and cut the potatoes into cubes (8 pieces each). 6. Bake in the middle level of the oven for 1 hour or until very tender. Do not brown. sprinkle on coriander and serve at once. Add both to Masala and lower heat to simmer. VEGETABLES 1. 6. 3. place into a bowl. 5. Add the eggplant and stir until almost all liquid disappears and the mixture leaves the side. Add the tomatoes and fry for 2 minutes. Heat oil and fry onions until soft and clear. 3. Preheat oven to 450 F . Make Masala with onion. . While they are still warm. 2.36 Method CHAPTER 6. 4 medium 3t 1 c 2 1 c 2 Method Eggplant Tomatoes Fresh chopped coriander Ghee Finely chopped onion 1. ginger. and tomatoes. 2. peel and crush the eggplants.13 Curried eggplant (Bhartha) Quantity Ingredient Serves 4 to 6 2 lb. garlic. 7. Add turmeric and spices. 4. 4. Cover the pot until the cauli ower and potatoes are coated. 6. Fry until soft. Wash and nely slice mushrooms. 2. cover and simmer for 15-20 minutes. 4. Add the mushrooms. 1 large 1 t 4 to taste to taste 2 large 1 2 Quantity Ingredient Mushrooms Onion Turmeric Salt Chili Tomatoes Oil Method 1. 5. stirring all the time. CURRIED MUSHROOMS 37 6.6.14. Remove cover and dry out all the water. Serve hot. Slice onion ne.14 Curried Mushrooms lb. Add the sliced tomatoes and cook for 3 minutes. . Heat oil and add turmeric and onions. 3. 38 CHAPTER 6. VEGETABLES . 1 Sambhar This recipe from Sriram 1 cup 1 teaspoon 3 teaspoons a pinch 2 teaspoons 3 teaspoons 1 pinch 3 1 4 cup 1 teaspoon 10 1 1 1 Quantity Toor Dal Tamarind Salt Turmeric Channa Dal Dhania seeds Hing Red chilies Grated coconut Mustard Coriander leaves Green peppers cut into pieces Onion chopped Tomato cut into pieces 39 Ingredient . Idlis are hard to make and I haven't been able to nd a satisfactory recipe for them to date. 7. I only have a recipe for 'sambar' a thin dal recipe from South India. This is typically served with idlis or plain rice.Chapter 7 Lentils This chapter needs more recipes about Dals. For now. dhania seeds. 7. tomato and vegetables. .pink) Water Salt Pepper Turmeric Garlic Ginger Onion Ghee (Can be replaced by butter) Cumin seed 1. Boil the tamarind paste. Wash the dal and drain it. Add ??? 3 ??? and cook for about 5 minutes. or masur . 2. and red chilies for a few minutes. salt. Add boiled dal and bring it to a boil 8. Fry the green pepper in oil for a few minutes. 4. 7. and then fry them with the grated coconut. water. hing.yellow. In the meantime fry the mustard seeds and onion. LENTILS Method 1. Boil the toor dal with 3 cups of water. turmeric. Fry channa dal.40 CHAPTER 7.2 Masur Dal (Lentils) Quantity Ingredient Serves 4 1c 31 2 c to taste to taste 1 4 teaspoon 2 cloves 1" piece 1 small 2-3 Tablespoons 1t Method Dal (Moong . 9. 5. 3. Grind the above mixture with water. Add the above ingredients & coriander leaves to the mixture. 6. 7. Add cumin or coriander (optional). nely chopped ginger. wash and add the dal to boiling water. and garlic. 3. add remaining ginger. salt. 2. pepper. half of the nely chopped ginger. Uncover. Add turmeric. stir. Add thinly sliced onions. You may add paprika and nely chopped tomatoes to the above for color (Pour over the dal and serve).3 Mah Ki Dal (Whole Black Beans) Quantity 1c 1" piece 12 cloves Ingredient to taste 2-3 Tablespoons to taste to taste f rac14 t Method Urad or Mah dal Ginger Garlic Water Salt Ghee (Can be replaced by butter) Green chili (optional) Garam Masala Turmeric 1.7. When done. Clean. Fry until crisp and brown. 3. Pour over dal just before serving. and fry until golden brown. chili. add the cumin and fry until golden brown. heat the ghee. turmeric. Heat the ghee. . 4. Boil water and add the dal. stir and mash every now and then until a creamy consistency is achieved. garlic and cook on medium heat for 2-3 hours or pressure cook at 15psi for 1 2 hour.3. Cover the pot and simmer for 20 minutes. add sliced onions. 5. cook further in same pan on low heat for 1 2 hour. MAH KI DAL (WHOLE BLACK BEANS) 41 2. salt. Chopped Ginger.8 2c 3 qt. Garnish with coriander leaves and serve.4 Red Kidney Beans (Rajma) Serves 6 . 2. Add to the beans and cook again until most of the liquid dries up and the beans are soft and thoroughly cooked. chopped Garam Masala Chopped tomatoes Coriander leaves for garnish Ingredient 1.5 Curried Garbanzo Beans 8 oz. ginger and tomato as in chicken curry. 7.42 CHAPTER 7. 1t 1T 1 c 4 1c 1" piece 1t 3 Method Quantity Red kidney beans Water Turmeric Salt Oil Onion. Wash beans and boil for 2-3 hours or 1 2 hour in a pressure cooker. 4. In the meantime make Masala of onions. LENTILS 7. garlic. 3. to taste 12 cloves 2" piece to taste 1 large 6 1" Quantity Garbanzo beans Green chili (optional) Garlic Ginger Pepper Cardamom Cloves Cinnamon stick Ingredient . or pressure cook for 7 minutes at 15 psi. Before serving. Add the mango powder and pomegranate seeds. CURRIED GARBANZO BEANS to taste 4 oz. pour 1 oz. Method . Boil them in the same water with salt. Heat oil. grated ginger and simmer over low heat for 15-20 minutes. 4. 2. Fry thinly sliced remaining onions and cloves of garlic. 5. Add nely chopped tomatoes and cook 4-5 minutes more. Cook until mixture browns and dries up. 4 cloves garlic.5.7. Clean. Simmer in pan about an hour or until tender. wash and soak the beans overnight. a 1" piece of ginger and 6 cloves. 3. 1 small nely chopped onion. 6. (2 T) sizzling ghee over the beans. 3 4 Salt Paprika Oil Mango powder Onions Dried pomegranate seeds Tomatoes 43 1. 4 large cardamom. Add the beans and cook for 10 minutes more. 44 CHAPTER 7. LENTILS . 2lbs) Tomato (cut into small pieces) Coriander leaves Mint leaves Garlic Ginger Coconut powder Salt Cloves Cardamom Bay leaf Cinnamon stick Yogurt Butter Boneless chicken Ingredient 1. Heat vessel with butter. 45 . (1 kilogram=2. Method Quantity Recipe from Sriram.Chapter 8 Rice 8.1 Chicken Pullao 2 large 2 large 2c 1 large 10-15 5 1 clove 1" piece 1 2 cup 3 teaspoons 3-4 2 1 1" 1c 2 tablespoons 1 lb. 1985 Onions cut lengthwise Chilies cut lengthwise Basmathi rice (about 1 2 kg. students.1 teaspoon 4 2 1 1 8 4 . cloves. 6. Cover and cook until the gravy becomes semi-solid. Add tomato and fry for 1 minute. Cook rice in a separate vessel. Add chicken + salt + yogurt and fry for one minute. Put rice into chicken and mix (It is advisable to cook rice about 4 and then let it cook with the chicken). cardamom and cinnamon.) 8.46 CHAPTER 8. RICE 2.1 teaspoon Chili powder 8 4 1 Green chili cut into small pieces 1-2 pieces Cardamom 1 piece Cloves 1 1 Cinnamon 4 " stick or 8 teaspoon powder Rice (Preferably Basmathi rice) Tomato puree Onion Vegetables (preferably peas and carrots) Coriander powder (also called dhania powder) Garlic powder or . 9. 3 ths 10.1 teaspoon Ginger powder 8 4 1 Ginger 4 " piece 1 .teaspoon 1 and a half cloves garlic 1 . Add mint + coriander leaves. 1985 1c 1 3 c 1 large 1c 1 . 5. 4. 3. Fry bay leaves. Put onions and chilies in vessel and fry on low heat until onions turn brown. 7. Remove and serve (Will serve about 4 hungry grad. 11. Add ginger + garlic paste and fry until oil separates.2 South Indian Pullav (Rice) Quantity Ingredient From Sriram. 8. 8. Reduce the ame and cover the vessel. SOUTH INDIAN PULLAV (RICE) 1 1 teaspoon 1 teaspoon Bay leaf Salt Coriander leaves (if needed) 47 Method 1. Clean the rice with water and set aside. . 9. Add bay leaf. 2.8. stir the mixture. If you like coconut. Add dhania powder and chili powder (if green chili was not added before). cloves. then add the chili. 6. add 1 4 cup of coconut akes. rice and salt. Add the garlic and ginger paste (preferably prepared from fresh ginger and garlic). Sprinkle on the coriander leaves in the end. If you are using green chili. After about 4 minutes.2. 10. 7.1 2 cups to be optimal) and bring the mixture to boil. Cover the lid again and wait until cooked (might take about 10-15 minutes). 13. I found 1. 3. Add the tomato paste and one cup of water (you have to experiment with the quantity of water needed. Fry the onions and cardamom in butter for about 4 minutes. 11. 4. Cut the onions length wise. 5. cinnamon and fry until the onions turn golden brown (This will probably take another 4-5 minutes). 12. Add the vegetables. Add cinnamon. . 1c 11 2 c 1c 1 2" 2 2 1 teaspoon 14 1 teaspoon 8 1 teaspoon 2 1 4 teaspoon powder 1 can or 1 lb. Pour the butter into a vessel and heat. 7. 1. Add onions and chilies and fry until onions turn golden brown. (16 oz) 2 1 cup 2 1 bunch 4 cloves 1 " piece 2 2 tablespoons 1 Method Quantity Ingredient Rice Water Vegetables Cinnamon stick Cloves Cardamom Salt Turmeric powder Dhania powder Chilies or Tomatoes Coconut Coriander leaves Garlic Ginger (made into a paste) Butter Onion cut lengthwise Wash the rice and drain the water. cardamom and cloves. Extract one cup of water from tomatoes. 4. 5. Now pour in the tomato water + 1 cup water. 6. 2.3 Recipe from Sriram. RICE Vegetable Pullav 2 8. 3.48 CHAPTER 8. 1985 This recipe is slightly spicer than the previous one. Add ginger + garlic paste and turmeric powder paste and fry until you get a nice smell. Soak sa ron in hot water. Reduce to low heat and let the rice cook. Add the water and bring to a boil. SAFFRON RICE (KESAR CHAWAL) 8. Add cinnamon. salt and let boil 9. Add rice + coriander leaves + vegetables. cardamoms. 4. 2. Add coconut. Wash and soak rice in 3 c water (optional). 10.4 Sa ron Rice (Kesar Chawal) 2c 4c 6T 1t 2T 1c 1 small 4 4 large 1T 4 2t Quantity Rice Water Ghee Sa ron threads (or less) Hot water Sliced onion Cinnamon stick . 5. Drain the rice and reserve the water. 7. Add the rice grains and stir for 4-5 minutes until all the water evaporates and the grains of rice are coated with oil. . Wait 1 minute and then add the bay leaves and 1 2 the onions. 49 8. Add sa ron and its water and pressure cook at 15 psi.splintered Bay leaves Black cardamoms Cumin seed Cloves Salt Ingredient Method 1.4. Heat ghee and fry onions and then remove and keep aside. coriander powder (Dhania powder). cloves and salt. cumin seeds. 8. 3. Remove from the heat and allow the pressure to drop by itself.8. 6. RICE Navrattan Pullao (Nine-Jeweled Rice) 1c 13 4 c 1 c 4 1 small 6 1" 1t 1 t 2 Quantity Ingredient 8. 1 oz. or in 2 cups of water for pan cooking. Fry 1 minute. 6 drops red food coloring mixed in 2 t water. wash. 2.50 CHAPTER 8. OR cook in a pan bringing to full boil then down to a simmer followed by 20 minutes of cooking until the rice is done. Quantity Thinly sliced onion Ghee Almonds Cashew nuts Golden raisins Pistachio nuts Ginger thinly sliced Green chili (optional) Hard boiled egg Ingredient . Add the water which the rice was soaking in. 1 B1 4 c diced tomatoes. and soak rice in 1 4 c water for pressure cooking. Heat oil and fry the onions. 11 2 oz. 4 t red pepper. Add whole spices. Pressure cook. 1" piece 1 1 Method 3 1. building up the pressure to 15 psi and let drop. salt. 6 drops green food coloring mixed with 1 t water. Garam Masala. 1 oz. salt. Add rice and fry for 2 3 minutes to coat the rice grains with oil.5 Basmathi rice Water Oil Finely sliced onion Cloves Cinnamon stick Salt Cumin seed For Mixing with rice before serving: 1 A4 c frozen peas (boiled). Clean. 1 21 4 c 1 oz. 5. Keep warm until required. To serve. (C) Meanwhile fry the onion until it is crisp. Chop egg and sprinkle with salt. place onions. ginger and chili.8. chopped egg and all of (C) in a dish and spread the three batches of rice in clumps above it aesthetically. cashew nuts. 5. NAVRATTAN PULLAO (NINE-JEWELED RICE) 51 3. pistachios. Leave the last part plain. Thoroughly mix A with one part and B with another. 4. Keep rice separate and warm in the oven. nuts. raisins. Divide rice into three parts. Remove and fry almonds. . RICE .52 CHAPTER 8. Clean the prawns and squeeze out the water. salt and mix well. ginger.Chapter 9 Fish 9. garlic. Add 1 teaspoon of oil to the boiling prawns.1 Prawn (Shrimp) Curry This Recipe from Sriram. Add chili. 1985 Quantity Ingredient 2 1 2 1 4 1 4 1 2 1 4 1 2 kg=1. dhania. 3. 2.1 lb. turmeric powder. " teaspoon teaspoon teaspoon teaspoon 1 bunch 1 teaspoon 1 teaspoon 4 1 tablespoon Method Prawns Onions diced into small pieces Cinnamon stick Chili powder Dhania powder Garlic powder ginger powder Fresh coriander Salt Turmeric powder Oil 1. 4. 53 . Boil prawns on low heat. Preheat oven to 400 F . coriander seeds. Heat the oil and put in the cinnamon. chili. 9. 7. 4. Wash and pat sh dry. Fry onions until they are soft and golden brown. mustard seeds. remove from the heat and serve. ginger. FISH When water evaporates and the prawns are dry remove from the stove. salt and lemon juice until it all becomes a smooth paste (Add some water if needed). . rock cod. 8.54 5. 8 cloves 3 1" piece 1 medium bunch 1T 1t 1t 1 t 2 1 2 t 1T 1 c 2 1 2 c 2c 1c 1 2 t Quantity Sole. fenugreek seeds. 6. Add prawns and fry for 2 minutes. ounder. Add onions and fry until they turn brown. CHAPTER 9.2 Coriander Fish (Bharia Machli) 4 lb. or any other white whole sh Garlic Hot chilies (optional) (or cayenne) Ginger Coriander Coriander seeds Brown sugar Turmeric Black mustard Fenugreek seeds Salt Lemon juice Vegetable oil Chopped onion Chopped tomato Garam Masala Ingredient Method 1. 9. brown sugar. 2. Sprinkle on coriander leaves. turmeric. 1 2 the coriander. Sprinkle 1 t salt inside and set aside. 3. Blend garlic. spread the rest of the Masala over it. 7.9. Cover tightly and bake for about 25 minutes. stu 1 1 2 cups inside.2. Close opening. 6. Add the blended Masala and cook until most of the liquid is gone. Serve. Grill for 1-2 minutes in the broiler. and sprinkle on the remaining coriander. and it starts to leave the sides of the pan. 9. 8. Fry for 2 minutes more and remove. Coat one side of sh. . Add the tomatoes and Garam Masala. CORIANDER FISH (BHARIA MACHLI) 55 5. 56 CHAPTER 9. FISH . 21 2 teaspoons one bunch Method Quantity Ingredient Ginger Garlic Blanched Almonds Vegetable oil Cinnamon stick Bay leaves Cloves Cardamom Onions (cut into small pieces) Ground cumin seeds Red pepper Yogurt Whipped Cream Garam Masala Chicken boneless (2 trays of holy farms) Salt Coriander leaves 1.2 teaspoon 7 tablespoons 1 small carton 1 4 teaspoon 2-2 1 2 lbs.1 Mughlai Chicken with Almonds This recipe is taken from Madhur Ja rey's book 1" piece 8 to 9 cloves 6 tablespoons 7 tablespoons 1" 2 5 10 pods 2 medium 2 teaspoons 1 1 8 . and almonds with water. 57 . garlic.Chapter 10 Chicken 10. Grind the ginger. Add the onions and fry for a few minutes. Heat oil in a non-stick pan. Add Garam Masala and coriander leaves and cook for another 10 minutes. 10. 6. bay leaves and cloves and fry until the bay leaves turn brown.58 CHAPTER 10. Add the chicken. 3. Pour the paste from the blender and fry for a couple of minutes until the oil separates. 8. CHICKEN 2. 5. Keep it aside and drain the oil.2 Malai Chicken Quantity Ingredient Recipe from Sriram. Add 1 tablespoon of yogurt and fry for 30 seconds. Keep adding tablespoons of yogurt and fry until you get a consistent mixture. 1985 1 1 1 small can 1 2 2 1 2" 1 1 carton 1 tsp 1 2 tsp 1 tsp 1-1 1 4 tsp 1 " piece 2 6 cloves Tray chicken Chopped onion Tomato paste Red Chili Cloves Cardamom Cinnamon stick Bay leaf Light whipping cream Dhania powder Cumin powder Garam Masala Chili powder Ginger made into a paste Garlic (made into paste) Fresh coriander . Heat some oil and add the cardamom. 4. 7. whipped cream and salt and cook gently (low heat) for 20 minutes. and fry the chicken until it turns golden brown. Remove after a couple of minutes. dhania powder. cloves. breast pieces Plain yogurt Onions very nely chopped Vegetable oil Cloves Mustard powder Cardamom . cumin powder and turmeric. thighs. 5. 1 small carton 2 medium 4 tbl 2 1 2 tsp 2 pods Chicken-drumsticks. cardamom. Just before removing. mostly from mom's but synthesized with recipes from other friends.3. 7.3 Chicken Curry North Indian Style Quantity Ingredient My own. and bay leaf. Add can of tomato paste and cook on low heat. Cover chicken + salt (add water if needed) and cook for around 15 3 cooked. Sprinkle in chili. Add the ginger garlic paste and fry for 4 . cinnamon stick.10. 10.6 minute. Add the onion and fry for two minutes. and cook until the bay leaf turns golden brown. 9. 3. Heat oil. 6. Add the chicken and fry for 5 minutes. 4. 2. Add Garam Masala and coriander leaves 11. 1 lb. add the whipping cream and cook for a few minutes. 10. CHICKEN CURRY NORTH INDIAN STYLE to taste Method 59 Salt Turmeric 1. Add red chili. minutes until 4 8. it . cook uncovered until the liquid evaporates. Add yogurt and mix well until the chicken is covered liberally with yogurt. 4. If after 10 minutes. add 1 4 cup water. Add the ginger and garlic paste and fry for 4-6 minutes. When oil is hot.60 tsp 1 tsp 1 tsp 1 " piece 2 4 cloves 1 3 tsp to taste 1 tsp 2 1 2 CHAPTER 10. 2. Variations: There are several variations to the above recipe: Important note: When chicken is cooked with a cover on the pot. 5. stirring every 5 minutes. 3. if you are using them. and coriander seeds and fry for 30 seconds. 7. Add mustard powder. CHICKEN Cumin powder Garam Masala Chili Powder Ginger Garlic Coriander Seeds Salt Freshly ground pepper Method 1. if there is too much liquid in the pot. Add ingredients from the frying pan. Use your hands. releases water that becomes a part of the sauce. Conversely. Set aside for 1 hour before cooking. there isn't enough sauce in the pot. Cook uncovered over high heat for 4 minutes. cardamom. Lower heat to medium. Cook for 25 minutes or until the chicken is tender. 6. Remove fat from the chicken and then salt and pepper it. if using it. Reduce heat to low and cover. Sprinkle with chili powder. add Garam Masala. If kept in the refrigerator. Add cloves. add mustard seeds. Heat oil in a large heavy pan. set aside for at least 4 hours. Add the onion and fry for two minutes until the onion beings to turn brown. and add cumin powder. Brush excess yogurt o the chicken and put it in a large pot. Take care not to burn them. bring to a boil. Boil two potatoes for 10 minutes before slicing them thinly. 5. CHICKEN CURRY (MURGA) 61 1.4. and cook for a few minutes. add water. Leave out the yogurt. Just before removing add a small carton of whipping cream. Leave out the yogurt. Add 1 4 cup of water just before turning the heat to low and covering the pot. 3. . Add garlic.10. 1t 3t 1c 1 4 c 1 2 c 11 2 c 1 12 t 1t 1t 1 1 2 Skinned chicken Garam Masala Salt Finely chopped tomato Vegetable oil Water Finely chopped onion Fresh ginger. Stir constantly to avoid burning and coat the chicken pieces evenly. This variation is usually called \Malai Chicken" or literally \creamy" 3 done. 10. Cover pot and lower heat. Cut chicken. 3. When the chicken is 4 small can of tomato paste. Add sliced potatoes to the pot when you start cooking the chicken. and add salt. add one chicken. Add chicken. Add onions and fry until golden brown. back and split breast. 2. Fry until a smooth paste is obtained. chopped Finely chopped garlic Vinegar Dried chili (optional) Method 1. ginger and tomatoes.4 Chicken Curry (Murga) Quantity Ingredient 4-6 Servings 2-2 lb. 4. separate legs and thighs. Heat oil over high heat. 2. Add chili to make it hot if desired. Replace all occurences of masala and soy sauce(or yogurt) with the tandoori paste. CHICKEN 6.5 Tandoori Chicken Quantity Ingredient 2-3 Servings 6 pieces 2 tsp 2 tsp to taste Dash to taste 1 tsp Thawed chicken. Let it evaporate in the oven . The idea is to let the Masalas seep in the cuts with the soy sauce. add vinegar and cook for another 5 minutes on very low heat. skinned Ground Coriander Masala (Tandoori paste is available) Red pepper powder Garlic powder Salt Ground jeera Soy sauce (or yogurt) (needed only if tandoori masala is used) Method 1. 10. mix the Masalas in the yogurt rst and then rub the stu into the chicken cuts as before. You can leave it for little while to seep in. put some on the chicken pieces and let it seep in the cuts. Rub in the Masalas as a mixture or one at a time. 4. If you are using soy sauce as the base. If you are using yogurt. 2. Take the chicken and make *deep* cuts in it (so that the Masalas seeps in quickly). If you are using the ready made tandoori paste then life is a lot easier. After the chicken is done. DON'T THROW THIS AWAY.62 CHAPTER 10. In this case. 3. 5. Sprinkle on Garam Masala and serve. you'll get a more authentic taste since the original TC is after all marinated in it. The yogurt tends to leave a considerable amount of water behind. This will keep the pieces from getting dry if overcooked.10.5. I have not faced the same problem with the soy sauce version (of dry chicken). TANDOORI CHICKEN 63 with the chicken. . 6. Oriental sauce (my supermarket-tandoori). Cook the chicken until it starts turning brown. and the cuts you made start \expanding." Notes: You may use any other interesting sauce as the base. Some previous experiences of my own are: Teriyaki (my Japaani-tandoori). 64 CHAPTER 10. CHICKEN Chapter 11 Lamb and Beef 11.1 Lamb Vindaloo From Esquire Magazine, 1986: I have made the recipe a couple of times and both times with very good results. The nished dish is a spicy lamb dish that is quite exquisite. Be warned that this recipe takes quite a bit of e ort to put together. 3 lbs 3 Quantity Ingredient Lean boneless lamb Meaty lamb bones Ingredient Marinade made from: 4 tablespoons 1 4 c 3 tablespoons to taste Puree made from: Quantity Quantity Light vegetable oil Cider vinegar Tamarind pulp Salt 2 tablespoon 1 large 6 2 tablespoons Ingredient Vegetable oil White onion Garlic cloves Fresh ginger root, chopped 65 66 c 3c 1 teaspoon 1 teaspoon 3 teaspoons 1 12 teaspoons 3 teaspoons 21 2 c 1 2 CHAPTER 11. LAMB AND BEEF Vegetable oil Onion, thinly sliced Ground cumin Ground mustard Turmeric Red pepper Paprika Hot water 3 " cubes. 1. Cut lamb into 4 2. Place lamb and the bones in a non-metallic bowl with the four tablespoons of oil, the vinegar, tamarind pulp, and salt. Let it marinate at room temperature for eight hours or, refrigerated, for 24 hours. 3. Put two tablespoons of oil, the onion, garlic, and ginger in an electric blender or food processor and run the machine until a ne pasty puree is formed. 4. Heat the one-half cup of vegetable oil in a large enamel coated skillet over medium-high heat. Add the onions and saute until they are caramel brown, stirring constantly to prevent burning. 5. Add the puree. Reduce the heat and add ground cumin, ground mustard, turmeric, red pepper, and paprika. When the spices begin to sizzle and turn dark, in about 15 seconds, add the lamb and bones. Cook until slightly seared (about ten minutes). 6. Add the water and bring to a boil, then lower the heat and simmer, partially covered, until the meat is very tender (about thirty minutes). 7. Pick out and discard bones. 8. Serve over rice. Method 11.2 Meat: Egg cooked with Meat and Fried (Nargisi Kofta) garlic. onions. chopped Turmeric Water Salt and pepper Ingredient To mix with meat: Quantity 4T 1T 6 1 1 2 t Ingredient Besan (chick-pea our) Yogurt Hard boiled eggs Egg for mixing and coating Garam Masala Oil for frying For curry (Masala): Quantity Ingredient 2 8 2 1" piece 1 4 c 1 t 4 t 10-15 leaves to taste 1 2 Oil or ghee Chopped onions Cloves chopped garlic Tomatoes or equivalent paste Ginger. chopped Yogurt Turmeric Green onion Garam Masala Coriander Salt and pepper Method 1. Heat the water and add the meat. Pressure cook for 10 minutes at 15 psi (or 25 min over low heat.11. .2. EGG COOKED WITH MEAT AND FRIED (NARGISI KOFTA) 67 1 lb. 1 c 4 4 cloves 1" piece 1 2 t 3 c 4 to taste Quantity Ground lean meat Chopped onion Chopped garlic Ginger. salt and pepper. ginger. 3 2" piece 4 cloves 2 medium 2T 2t 1 2 t 2T 1 medium 2c Method Pork Medium onions Ginger Garlic Tomatoes Vinegar Salt Garam Masala Vindaloo paste (hot) Potatoes Water 1. 3. When curry is ready. 4. Add water 1 c water and to the mix if necessary. 2. Add the green sprigs of onion. add garlic. wash. 3. 11. etc. ginger. Knead or grind until slightly sticky. Cover and bake at 250 F for 15-20 minutes. Cut into 1" cubes. 5. Add the vinegar and Vindaloo paste and cook for 2 minutes. Garam Masala and yogurt and knead well. mix in egg yolk. . ginger. trim and dry pork. Coat the hard boiled eggs with the above and deep fry. Add the besan (or 1 2 c soaked lentils) and cook for 10 minutes.68 CHAPTER 11. Heat ghee. Make Masala with onions. Serve garnished with coriander leaves and Garam Masala. 2. 1 2 cook for 10 minutes covered. and tomatoes as in chicken curry. cut the koftas in half and arrange over the curry. LAMB AND BEEF Reduce pressure and drain half the liquid.3 Pork Curry Quantity Ingredient Serves 6 or 8 11 2 lb. tomatoes and yogurt and fry well until the Masala is a paste. pour into a serving dish. fry the onions to a golden brown. Clean. 6.4. 5. Add the pork and pressure cook for 20 minutes. 3 6.11. 5. 3 3 4 c 4 cloves pinch 2t 3 c 4 1 oz. Clean. 3. Cube potatoes. Reduce pressure. until the pieces are tender. Marinade the mutton in above mixture for 2 hrs. Heat oil and fry the remaining thinly sliced onion. 11. 2. add and cook the potato pieces coated in the liquid. Uncover and dry the liquid. SHAHI KORMA (MUTTON CURRY) 69 4. Add 4 c hot water and simmer until the meat is almost done ( 3 4 cooked) OR pressure cook at 15 psi for 20 minutes. 7. Blend coriander seeds. 1 onion. Boil down the amount of water (30 minutes) while the potatoes cook.4 Shahi Korma (Mutton Curry) 1 lb. Keep aside. . or in a heavy pot for 11 2 hours. 4. 1 2 c 1 oz. wash and dry mutton. Add the mutton and fry until the liquid dries up. Add salt and pepper. 1t 1 t 2 1 2 Quantity Goat mutton Medium onions Yogurt Garlic Sa ron Salt Cream Almonds Oil Coriander seed Red pepper (optional) Garam Masala Ingredient Method 1. almonds and garlic. 12. . LAMB AND BEEF Add beaten yogurt and fry until it leaves oil. Mix it with the cooked mutton. Beat the cream. 9. 13. 1 hour Add Garam Masala and bake at 250 F for 2 Serve garnished with chopped coriander leaves. Add fried ground onion. 11.70 8. CHAPTER 11. 10. Add soaked or ground sa ron. Over low heat stir vermicelli into butter until it turns light brown. Ever since I was very little. 2. 1 stick 2 handfuls 4 cups 1 pint 1 handful 3 tablespoons 4 Method Quantity Butter Very ne vermicelli Milk Whipping cream Raisins Sugar Almonds (optional) peeled and thinly sliced Ingredient 1. Pour in the milk and stir over medium heat until it boils. Break vermicelli into 3" pieces. What makes this dessert unusual is that it is not as sweet as most Indian desserts. pot. Make sure that the vermicelli is very ne (angel hair pasta is ok but the very ne vermicelli that can be bought at chinese stores is the best). I can remember asking for seconds and thirds. 71 . It is fairly simple to make. 3.1 Kheer (Vermicelli Pudding) Recipe from Dalbir Chadda: This has been my all time favorite dessert.Chapter 12 Desserts and Other Goodies 12. Melt butter in a 4 qt. 6. when cool. . 4. Cook over medium heat until a creamy consistency is achieved (20-30 minutes?). 5. 6-8 drops 1 oz. Remove from heat and. 7. Cool (in refrigerator for 30 minute) add the rose water. almonds and pistachios (maybe before it cools). Pour into individual dishes and serve. Blanch (optional) and shred nuts. Continue to cook under low heat for 10 minutes. DESSERTS AND OTHER GOODIES 4. Put in the raisins.2 Rice Flour Pudding 6 servings 4 c 3 4 c 2 oz. 6. Mix rice our into the milk and mix until smooth. chill in the refrigerator before serving 12. 2 1 2 Quantity Ingredient Milk Sugar Rice our Rose water Almonds Pistachio nuts Method 1. almonds and sugar. 2. Add whipping cream and continue to cook for a couple of minutes. 1 oz. 3. Simmer and add sugar and stir for 2-3 minutes more. 5.72 CHAPTER 12. Turn down heat and add cardamom and Besan. (Test: a few drops of water sprinkled on it sputters instantly). Cut into diamond shapes after it has cooled down. Turn o the heat and stir in the sugar. 12. 6.4 1 2 Kheer c 4c 1 c 4 3 4 -1 c 1t 1 4 c 6-8 drops 1 2 c Quantity Ingredient Rice Milk Raisins Sugar Cardamom seeds Shredded blanched almonds Rose water Water Method 1. Wash and drain the rice. stirring constantly to prevent burning until it has changed to a brown color and smells done. Spread 1 2 " thick onto a platter. Fry. 2. 4.12. BESAN BURFI 12. 5. 3.3 Besan Bur 1c 1c 1c 4 seeds Method Quantity Ingredient 73 Besan Shortening Sugar Cardamom Nuts (optional) 1. Melt shortening in a pan.3. . . 4. Serve hot or cold decorated with silver leaves (optional). 4. Scrape the sides and bottom frequently to prevent sticking and mash rice while stirring. carnation powder and yogurt and blend together. DESSERTS AND OTHER GOODIES 1 c water for 1 hour. tasteless sheets of silver. 7. Knead well adding milk if necessary.74 CHAPTER 12. cover and let rest (30 minutes?). Add the milk and simmer on low heat for 1 1 2 hours. 6.5 Gulab Jamuns (Easy Method) 1c 2c 2c 11 2 c 4 pods few drops 1 2 stick 1 c 8 Quantity Bisquick Carnation powder Water Sugar Cardamom Rose water Butter (4 T) Yogurt Milk Oil for frying Ingredient Method 1. add sugar and stir in well. Boil the rice in the same water until it is coated and the water dries up. Silver leaves are VERY FINE. Add Bisquick. Heat butter and pour in a bowl.] 12. 8. 2. 2. When it is creamy. 5. rose water and shredded almonds. Soak in 2 2 3. 3. Remove from heat and add crushed cardamom seeds. Make a smooth ball. Heat ghee add suji and stir on low heat until mixture becomes light creamy in color and ghee leaves the side of the pan. bring to boil.12. 8 Method c c c Ingredient Suji (semolina) Sugar Ghee Water Sliced almonds Raisins Green cardamoms 1. Make 12-14 small balls. Heat the oil until hot and fry the balls to a golden brown or until they are dark brown|almost black.6 Suji Halva (Semolina Halva) 4 . add cardamom seeds and simmer. 3.6. 4.6 servings Quantity 1 2 1 2 1 2 11 2 c 1 oz. Add the syrup and stir briskly until it is absorbed in the semolina. and raisins. Boil sugar and water together for 5 minutes. 75 6. 12. Soak in sugar syrup until they double in size (1 hour or overnight) 10. 5. Mix in crushed cardamom seeds. 1 oz. Heat the water. SUJI HALVA (SEMOLINA HALVA) 5. 9. 8. 7. almonds. 2. add sugar. serve hot or cold. . Serve hot. Boil. then simmer to reduce the water by half. 8 Carrot Halva 4 lbs. DESSERTS AND OTHER GOODIES 12.7 Sewian (Vermicelli) 2c 31 2 c 3 c 4 1 t 4 Quantity Sewian (vermicelli) Milk Sugar Rose water (or 6-8 small cardamom seeds) Ghee Ingredient Method 1. 4. Add in rose water. Remove from the heat. Clean and grate the carrots. Heat the milk to boiling and add the sewian. Cook until the milk is reduced by half. Fry the sewian in hot oil until golden brown. 1 2 gal 2c 2c 1c to taste Method Quantity Carrots Milk Sugar Carnation milk powder Oil Nuts Ingredient 1. 12. 2. 5. Heat milk to boiling and add the carrots. Add sugar and cook on low heat until creamy (about 25 minutes). 2. 3.76 CHAPTER 12. Decorate with blanched nely shredded almonds and pistachio nuts and silver leaves if desired. . if the curd is too dry and will not blend.12.9 Rasgoola 1L 2 tsp 1 12 C 3C Quantity Homogenized Milk White Vinegar Sugar Water Ingredient Method 1. 4. Add oil and cook more. Will keep in the refrigerator for up to 1 week. Add the nuts and raisins and turn o the heat. Pour in a serving dish and serve warm or cold. 5. stirring to prevent sticking and burning (3 to 4 hours). 4. .9. 2 5. RASGOOLA 77 3. 12. 6. Cook until liquid is almost gone. Bring the milk to a boil and add vinegar to the boiling milk to separate the whey. You may add just a little (1 tsp or so) water while blending. Discard the water and hang the cloth for 15-20 minutes to let the excess water drip o . Be very careful so as not to add any extra water. 3. to roast the carrots well (about 1 hour). 2. Throw away the liquid part by sifting the stu onto a muslin cloth. Put the curd in a food processor or blender and blend at high speed to get a smooth consistency. Remove the paste and make small balls (1-2" in diameter). stirring often. Pour some cold water over the curd to cool and wash it. 7. Add the powdered milk and sugar and cook until all the liquid is gone and the mass does not stick to the sides. 7. 8. Well. Make sure that there is at least 2-3" of water in the vessel. The condensed milk can is about 3" high and about 2. Boil water in a wide vessel. . You can replace the Mango pulp with any other pureed fruit. Mix all of the pulp. 12. 2. Cook the balls in the boiling syrup for 30-40 minutes. Remove from the heat and let the stu cool down. 1 can Quantity Condensed Milk Whipped cream(Cool whip) Mango pulp (Alphonso) Ingredient It is very confusing to describe quantities as 1 can. DESSERTS AND OTHER GOODIES 6. Put in the freezer for about 8 hours.I think it is the only size available in an Indian store. condensed milk and whipped cream in a bowl. Continue boiling the syrup and gently drop the curd balls in the boiling syrup. 1 can 12 oz. The Mango pulp can is about 6" high and 3" in diameter. Put the balls and the syrup in a storage container and refrigerate (don't freeze). If not. Add sugar to the boiling water to make a light syrup. Serve cold. 9.10 Mango Ice Cream This is a great desert which can be made with very little e ort. I do not remember the exact numbers so let me describe the sizes.78 CHAPTER 12. Method 1.5 " in diameter and should be available in your neighbourhood grocery store. add more water and increase the quantity of sugar proportionately.