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Indian Recipes

Indian Recipes

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The Graduate Student's Guide to Indian Recipes

edited by Somesh Rao December 21, 1990

Contents
1 Preface
1.1 Somesh Rao : : : : 1.2 Sanjiv Singh : : : : 1.3 Acknowledgement :

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5 6 6 9

2 Ingredients

2.1 Guide to Ingredients

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3 This and That 4 Breads 5 Snacks
5.1 5.2 5.3 5.4 5.5 5.6

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

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11 11 12 15 16 16 19 20 21 22 23 24 25 26

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Bhel : : : : : : : : : : : : : : : : : : Bonda With Instant Mashed Potato Pakoras (Savory Fritters) : : : : : : Dahi Vada (Savory Balls in Yogurt) Upma : : : : : : : : : : : : : : : : : Vegetable Pu : : : : : : : : : : : :

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6 Vegetables

6.1 Gobi Aloo (Cauli ower and Potatoes) 6.2 Chole \Bill and Jim" (Chick Peas) : : 1

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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
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27 29 30 30 31 32 33 34 34 35 36 37

7 Lentils

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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)

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9 Fish

9.1 Prawn (Shrimp) Curry : : : : : 9.2 Coriander Fish (Bharia Machli) 10.1 10.2 10.3 10.4 10.5

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10 Chicken

Mughlai Chicken with Almonds : : Malai Chicken : : : : : : : : : : : : Chicken Curry North Indian Style Chicken Curry (Murga) : : : : : : Tandoori Chicken : : : : : : : : : :

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1 11.7 Sewian (Vermicelli) : : : : : : : 12.5 Gulab Jamuns (Easy Method) : 12.8 Carrot Halva : : : : : : : : : : 12.3 11.CONTENTS 3 11 Lamb and Beef 11.3 Besan Bur : : : : : : : : : : : 12.9 Rasgoola : : : : : : : : : : : : : 12.4 Kheer : : : : : : : : : : : : : : 12.6 Suji Halva (Semolina Halva) : : 12.2 11.4 Lamb Vindaloo : : : : : : : : : : : : : : : : : : : Egg cooked with Meat and Fried (Nargisi Kofta) Pork Curry : : : : : : : : : : : : : : : : : : : : : Shahi Korma (Mutton Curry) : : : : : : : : : : : 65 : : : : : : : : : : : : : : : : : : : : : : : : : : : : 65 66 68 69 71 72 73 73 74 75 76 76 77 78 12 Desserts and Other Goodies 12.2 Rice Flour Pudding : : : : : : 12.1 Kheer (Vermicelli Pudding) : : 12.10Mango Ice Cream : : : : : : : : 71 : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : .

4 CONTENTS .

Please send comments.Chapter 1 Preface 1. In a later edition I hope to add my own recipes. Worcester Polytechnic Institute.edu or Somesh Rao. 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. MA 01609.edu somesh@wpi.1 Somesh Rao I have collected these recipes over the network. suggestions and other recipes to somesh@maxine. U. At this point I would like to apologize to those whose recipes I have used but whose names I have not mentioned. Worcester.recipes.wpi.wpi.A This book is available through anonymous FTP from wpi. Finally.* 5 .S. During the editing process I lost most of the addresses. Computer Science Dept.edu in recipes/indian. I am just responsible for typesetting it and running it through a spell checker.wpi..

The reason is simply that I can nd other recipes in abundance without having to transcribe them." Having not had most of the experience rsthand. I have had to blunder through many \adventures" with the meals I have cooked for the rst couple of times. The reality is that most of the Indian recipes assume some familiarity with Indian spices and more so with cooking in general.6 CHAPTER 1. In the latest update. . Sanjiv Singh Pittsburgh. The exceptions to this are the rst two recipes for chick peas and for cauli ower. the recipes are disproportionally Indian. like my mother for instance. Make sure you brown them onions right. Pawan Datta in her Indian Cooking class of Fall 1981. Bon Appetit. PREFACE I would like to thank Greg Leichtman and Jamille Hetke at The University a of Michigan who took the trouble to correct my L TEXerrors. By the way. this collection of recipes has come together as a collection of concoctions. is that they never wrote any of their craft down. hopefully exotic enough that cannot be found together elsewhere. Through my e orts to write down some means of replicating what I would undoubtedly forget. January 1989 1.2 Sanjiv Singh The problem with the cooks I grew up with. you add a `little' of this and wait 'til `that' happens and then serve. 1. I would prefer recipe contributions in electronic form. 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.3 Acknowledgement Also this book contains the recipes taught by Mrs. 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. This compilation was done by Marc Meyer (ingvax:marc). At this writing.

3.1. ACKNOWLEDGEMENT 7 Minor editing was also done by Gregg Leichtman and Jamille Hetke at The University of Michigan. .

8 CHAPTER 1. PREFACE .

Very aromatic and reminiscent. It is better to omit an ingredient if not available than to substitute for it. are special and have to be obtained from the Indian stores. Channa. Commonly used are: Arhar. If whole spice is not available. Rajma (red kidney beans). Sold as cilantro or chinese parsley. though. Some. Flour of dried chick peas. Mostly the seeds are used.Chapter 2 Ingredients 2. Dried fruit of a plant. May be obtained. Labia (black-eyed peas). but the ground form is less pungent. Has a strong fetid odor|de nitely an acquired taste. 1 Seeds of 4 pods measure approximately 4 t. Mung. Name Asafoetida Besan Cardamom Coriander Cumin Dals Indian Name Hing Besan Elaichi dhania Jeera Dal Dried gum resin from the root of various Iranian and East Indian plants. Sold whole or ground. Aromatic herb of the parsley family. Also sold as seed or dry powder. 9 Description . Substitutes may change the character of the dish.1 Guide to Ingredients Most of the ingredients are available at the grocery stores or supermarkets. you may use the ground form. Hindi name for all members of the legume or pulse family. Masur.

A variation of Garam masala Available in Indian stores.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. Fresh and dried leaves are used in the preparation of chutneys.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. but as the original had this I am letting it remain. It is aromatic and yields a yellow color. Has some scent. A mixture of spices details come later. A avoring agent. An aromatic powdered root. The recipe seems to be complete. Larson Pudina Anar dana Kesar Haldi CHAPTER 2. Made of stigmas of a ower grown in Kashmir and Spain.) . Pound cinnamon sticks into smaller pieces. To make Garam Masala: (approximately 1 1 cups) 2 3 . Aromatic herb. Available whole or ground. Do not let them turn brown. Combine ingredients until they are well mixed and blend at high speed for 2-3 minutes until completely pulverized (LINE MISSING. Has a pleasant bitter avor and sweetish odor. Used as a avoring and for avoring curries. Pungent oil made from black mustard seeds. Remove the seeds from the cardamom pods. INGREDIENTS Has an agreeable odor and licorice avor. Pure ghee is clari ed butter. Dried leaves are much less fragrant than the fresh ones.

Chop onion and tomatoes and add to yogurt. 1 small 1 2 t 1 small 1 2 t 1 2 t 1 4 c Yogurt (plain) Onion Salt Tomato Chat Masala (optional) Black pepper (ground) Milk Ingredient 1. Beat yogurt and milk until smooth. Add salt and pepper and sprinkle the Chat Masala over.1 Onion and Tomato Raita 4-6 Servings Quantity 8 oz. and serve.Chapter 3 This and That 3. 3.2 Boondhi Raita Quantity 1 4 1 2 c c Ingredient Besan Water Ghee for frying 11 . 2. 3.

12 to taste to taste to taste 1 12c 1 4 c CHAPTER 3. 2 Clean. 4. 6. 3. . Soak the drops in warm water. Squeeze water out of boondhi and add to yogurt. green chili and onion into a ne paste. THIS AND THAT Salt Pepper Chat Masala Yogurt Milk 1. 2. and add Chat Masala to yogurt. 3. Heat ghee and drop paste into it through a slotted spoon to get little drops that fall one at a time (these are boondhi). mint. Add milk. pepper. 2. 5. 5. 4. Grind coriander. 3. Add the tamarind pulp and salt. Separate pulp from the tamarind and squeeze out the pulp. pick and wash the coriander and mint. Remove the drops when golden brown and dry on a paper towel to remove extra oil. 1 tsp 4T 1 medium 1. Make a pouring paste of the besan and water.3 Mint and Coriander Chutney 1 bunch 1 bunch 1 1 oz. salt. Quantity Coriander leaves Mint leaves Green chili Seedless tamarind Salt Water Onion Ingredient Wash and soak tamarind in water for 1 hour.

.3.3. In an airtight jar this can be refrigerated for up to one week. MINT AND CORIANDER CHUTNEY 13 6. Blend well.

THIS AND THAT .14 CHAPTER 3.

2 10. 2. Turn and cook the second side for 3 minutes until small bubbles form. Beat and knead well until it forms a compact ball. 4.1 Chapati (Phulka) for 4. Put phulka on it. serving 1 or 2 Quantity 1c 1 2 c 1. Knead dough until it is smooth and elastic. Set aside for 30 minutes. 9. 2 Whole wheat our (or 1 white + 3 whole wheat) 3 Water Ingredient Put our in a large bowl with half the water. Blend the two together until it holds. 15 . and let it cook for about 1 minute (The top should just start to look dry and small bubbles should just start to form). 3. 8 Heat an ungreased skillet. 5.Chapter 4 Breads 4. 8. 6. Roll each ball into a tortilla like at. 7. about 1 " thick. Knead and divide dough into 4 to 6 parts.

2 Paratha 1c Quantity Ingredient Whole wheat our Ghee Water Make chappati dough. then turn and fry the remaining side. add salt and chili to taste. Flatten and roll each. Fry until the bottom is crisp and golden. but spread some ghee over the top side. Serve at once. 7. 3. It should pu . Divide into 6 parts and make balls. 4. it is advantageous to roll them out individually before cooking them. . since they lose crispness if stored. Note: Since the rolled out chappati's will dry out if they are left to stand while cooking the others. mash. BREADS 11. Turn again and cook the rst side pressed lightly with a towel. Potato Boil potatoes. Heat the paratha on a griddle like you would a chappati. Roll again. 6. 1. 2. 8. Serve warm (maybe slightly buttered). Turn and spread ghee on the other side.16 CHAPTER 4. 4. 5. Add Garam Masala and mango powder. 4. Repeat with all six. Spread ghee over them and fold. Fillings 1.3 Stu ed Parathas Make dough for regular chappati's.

add salt. seal edges and cook as for parathas. Place lling on one. 3. pepper.3. 17 1 Grate one large Diakon Radish.4. Radish - Cauli ower - Method Grate cauli ower. Squeeze out all the water. chili. and pomegranate seeds. 1. add grated ginger. garlic. and Garam Masala. cover with the second. STUFFED PARATHAS 2. add salt and leave for 2 hour. . Roll out 2 small chappati's.

BREADS .18 CHAPTER 4.

proportions are left to the reader's taste. The recipe presented here was taken o the net.Chapter 5 Snacks 5. My mouth still waters whenever I think of Bhel.1 Bhel This is a concoction that I often bought from street vendors in India. Quantity 1 packet 2 cups 1 2 cup 3 Tbsp to taste 1-2 Tbsp to taste to taste 1 cup Ingredient 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.a Chinese parsley) Freshly roasted and ground cumin Green chilies Freshly ground black pepper Tamarind Jaggery (or Brown Sugar) Chopped onions. 19 . Deviationists may use substitutes. and I haven't had a chance to try it yet. 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. quantities mentioned are approximate. Purists will have to go to an Indian grocery shop. This should be done on the plate. I include the note from the contributors: Warning: This recipe is directed at those who know what Bhelpuri tastes like.k.

Mix the ingredients on the plate and eat. add the potatoes. 2. Add some coriander leaves too. and let it simmer and thicken gradually. salt them. Mix the pu ed rice and sev/bhel mix in a large bowl. if you want to. 3. chilies. 5. and add pepper to taste. Pour into a serving container (like a creamer).) The sauce should be of a consistency slightly thinner than maple syrup. mash them. On a plate. 4. 5. serve the rice-bhel mixture. Next pour on the sauce and top with the coriander garnish.2 Bonda With Instant Mashed Potato This recipe was taken from Saranya Mandava's book on Indian cuisine.20 CHAPTER 5. then the onions. (You may add some salt and ground red paprika. (Add salt/pepper to taste). and then dust the cumin powder over it. 1 medium 2 cups 1 and 1 cup 2 2 big ones 1 teaspoon 1 cup 1 2 tea spoon pinch 1 teaspoon 2 1 " piece 4 1 small bunch 2 teaspoons Quantity Ingredient Onion Potato buds Peas and carrots Green chilies Lemon juice Gram our Mustard seed Turmeric Baking powder Ginger Coriander leaves Salt . SNACKS Method 1. Dissolve the jaggery (or sugar) until the sauce becomes tart and slightly sweet. Roast the cumin and grind it. Dissolve about 4 Tbsp of tamarind concentrate in 1 cup of hot water. First boil the potatoes.

peas. 4. PAKORAS (SAVORY FRITTERS) Oil 21 Method . 3. Method . 5. 2.3. chilies. the baking 4 2 powder and mix thoroughly 2. Combine gram our. and onion. 5. 2 Finely chop ginger.3 Pakoras (Savory Fritters) Batter: Quantity 1 2 Ingredient c 5 oz. coriander leaves. 1 t 4 3 4 t 1 t 2 Vegetables: 1 1 Besan Warm water Red pepper Salt Garam Masala paprika (optional) Small onion Potato . Remove from heat. 1. 3 cup water. 3 Tbsp of oil. make small balls out of the lling and roll them in the batter. Add chopped ingredients and fry until onions are brown. turmeric and 1 tsp of salt and cook on low heat for about 10 minutes. Add potato (now mashed) and fry for 5 minutes. 7. After the batter is prepared.The batter is prepared as follows: 1. Add carrots.5. add lemon juice and let cool.The lling is prepared as follows: Mix potato buds and 1 teaspoon of salt with 1 cup of hot water. Heat oil (about 5 Tbsp) and add mustard seeds. You will get about 20-30 small bondas. 6. 1 tsp salt. Next fry it in hot oil.

Beat hard for 5 minutes. 3. 4. Fry until golden brown. 5. dip the vegetables in the batter and deep fry until golden brown. SNACKS A few spinach leaves Oil for deep frying Method 1.4 Dahi Vada (Savory Balls in Yogurt) Quantity 1 2 1 2 c 1c 1 4 c Urad dal Moong dal Yogurt Spice to taste (cumin and paprika) Oil for frying Milk Ingredient Method 1. Clean dal. Add salt. 2. 5. gradually add the rest of the water. and leave to swell for 30 minutes. 2. Drop spoonfuls of batter in the hot oil using a large tablespoon. In a bowl put the besan and half the water. wash and soak in water for 4 hours. Add salt and start heating oil. 4. Heat oil until smoking hot. Wash and pat dry the spinach leaves.22 CHAPTER 5. pepper and Garam Masala and beat again. Wash peel and slice the onion and potatoes. Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely. 3. . and stir until it becomes a thick batter. Serve hot.

Add the onion. Add mustard seeds. (Switch o the stove as soon as the water is poured. UPMA 23 5. Drop in water. chili. Ingredients 1 cup 1 1 teaspoon 1 4 teaspoon 1 8 teaspoon 1 cup 1 clove 1/10" piece 1 1 4 1 2 Quantity Cream of wheat Onion cut lengthwise Salt Mustard seeds Urad dal Cashew-nut Lemon Peas Garlic Ginger Green chili cut into small pieces.) 8. 6.5. Add lime if needed. 7. Put two tablespoons of oil in a pan and heat. 6. Method . and garlic clove. 2. Fry cream of wheat on a dry pan for 5 minutes and set aside. cashewnut.5 Upma Recipe from Sriram. Add two cups of boiling water and stir for 2 minutes. 1985 This is a breakfast dish in the southern part of India. Add spice according to taste.5. Serve. Add cream of wheat and fry for 3-5 minutes. Squeeze out water from the vada and add yogurt. 3. Wait till mustard seeds stop splitting. Beat yogurt with milk. 5. Urad dal. Ingredient 1. Let it soak till ready to serve. Cover the vessel for 4 minutes. and ginger and fry till the onion turns brown. 4. Add salt and peas. 5.

Place about 2-3 Tbsp of the cooked vegetable onto the sheet and fold it around it. Cut the sheet into 6 pieces. 2. Cook a vegetable mix with potatoes. . The pastry sheet would now be about 12" x 12". green chilies and lots of Masala. Make sure that you ip it around every 5-10 minutes. peas. ( potatoes.24 CHAPTER 5. Quantity Ingredient to taste to taste Ready to use pastry roll (Pepperidge farms) Mixed Vegetables. Check for salt. Stick it into a pre-heated oven (350 F ) for about 20-30 minutes or until it browns. After the pastry roll has thawed. 6. by pressing the sheets together and applying a little water. peas may be added) Masala Green Chilies Salt Method 1. Seal all the corners. 3. Thaw the roll for about 10 minutes before unfolding. SNACKS 5. 5.6 Vegetable Pu 12 pu s 1 This is a local Karnataka speciality. 4. before you stu it in the pastry roll no way to rectify it later. open it out on a at sheet and roll it with a pin to make it a little thinner.

After they are done. Quantity 1 3 1 2 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 1. 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. 25 Method .Chapter 6 Vegetables 6. Let them boil for at least 15 minutes. Start boiling the potatoes in a saucepan. turn o the heat and let them stand in the water. however it adds a nice touch.1 Gobi Aloo (Cauli ower and Potatoes) This is my own recipe. This recipe livens up ordinary cauli ower and potatoes into something quite di erent.

Mix around for a while and then add onions. heat the oil in a wide skillet until it is very hot. Wait until the onion starts to turn before adding the rest of the spices (except for turmeric). While the potatoes are cooking. Cover skillet 2 and let cook for 5 minutes. 3. If they are still too hard. Ask Jim and Bill.) Onion chopped nely Potatoes (optional) Mustard seeds Cardamom Coriander Cumin seeds Garam Masala . Cut the cauli ower into small bite sized pieces (roughly 1" cubes). 4. cut up the potatoes into bite sized pieces and add to the skillet. This is a real simple way of making chick peas. Add the mustard seeds and wait until they start popping. Continue stirring the vegetables under medium heat for another couple of minutes. throwing away most of the stem pieces. Put the cauli ower in the skillet and fry in the oil and spices for 2 minutes. add another 1 cup of water and cover again for 5 minutes. Check tenderness of vegetables. It barely takes 15 minutes and the result is quite delicious. cardamom and cloves. 7. VEGETABLES 2. Salt to taste and serve. Add turmeric and stir. Add bay leaves. 5.2 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. 6. Wash and drain in a collander. Add 1 cup of water and reduce heat to low.26 CHAPTER 6. 4 8. 6. 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. While the cauli ower is frying.

Quantity 1 1 2 lb. Add chick-peas with all the liquid. Green beans (Trim the ends and then cut the beans in half crosswise. turn o the heat and let them stand in the water. although I don't follow it to the letter when I cook anymore. add another 1 cup of water and cook for another couple of minutes. Let them boil for at least 15 minutes.6. 4 7. I like to serve the beans a little crunchier than you would nd in an indian home. This recipe is guaranteed to spice up an ordinary meal. It de nitely warrants experimentation. 3. Check the tenderness of the potatoes. 6. Cut up the potatoes into bite sized pieces and add to the skillet. Continue stirring the chick-peas under medium heat for 5-7 minutes without covering. heat the oil in a wide skillet until it is very hot. Add bay leaves. If they are still too hard. After they are done. start boiling them in a saucepan. cardamom and cloves. MASALEDAR SEM (SPICY GREEN BEANS) Vegetable Oil 27 Method 1. Add the mustard seeds and wait until they start popping. 4.) Ingredient . 2. If you are using the potatoes.3. 6. It also goes well with plain rice and meat or chicken that has been prepared simply. 5. Mix around for a while and then add onions. While the potatoes are cooking.3 Masaledar Sem (Spicy Green Beans) Serves 6 This recipe is mostly Madhur Ja rey's. Waituntill the onion starts to turn golden before adding the rest of the spices (except for the Garam Masala). Salt to taste and serve. Add Garam Masala. so I don't cook it as much in the end.

3. peel o the skin and nely chop. Add the lemon juice and a generous amount of freshly ground pepper. When hot. Remove the cover. .28 1 1 2 " long and 1" thick piece 10 cloves 1 cup 4 tablespoons 3 teaspoons 2 teaspoons 2 medium CHAPTER 6. Stir for half a minute. Put in the chopped tomatoes. 8. stirring the beans gently as you do so. Turn up the heat and boil away the remaining liquid. Stir and cook for about two minutes. Put in the beans and salt and one cup of water and simmer them. Heat the oil in a wide. heavy saucepan over a medium ame. Put in the coriander and stir a few times. VEGETABLES Fresh ginger (Peel and chop coarsely. 6. Pour in the ginger-garlic paste. turn heat to low and cook for 8-10 minutes or until the beans are tender. peeled (put tomatoes in very hot water for a few seconds.) Garlic peeled Water Vegetable oil Whole cumin seeds Ground coriander seeds Tomatoes. 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 cup water. Cover. 7. Blend 2 until fairly smooth.) Salt Freshly ground pepper Lemon juice (or to taste) to taste 3 tablespoons Method 1. 2. put in the cumin seeds. 5. 4.

Let the vegetables + turmeric powder cook. cloves and cardamom and fry for 2-3 minutes. khus-khus.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 teaspoon Salt 1 and 4 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) Quantity Ingredient Method 1. If you are using canned or frozen vegetables skip the above step. Add onions and green chilies and fry till onions turn brown. 2.6. Add vegetables and fry for about 3 minutes. VEGETABLE KURMA 29 6.4. salt and wait until cooked. Add Water (about a cup or two). 8. 7. (note: Cook on low heat. 5.) . 6. Add coconut paste. Add garlic + ginger paste and fry for a minute or so. 3. 4. 9. Add cinnamon. Put a reasonable sized vessel on the range and heat oil.

4 teaspoon 1 teaspoon 1 1 . Wait until the mustard seeds stop making any noise.6 Green Pepper Curry This recipe from Sriram . 6. Add the vegetables. 4.30 CHAPTER 6.5 Vegetable Curry Recipe from Sriram.2 cup Quantity Ingredient Vegetables Coriander powder Chili powder Garlic powder Salt large Onion Mustard seeds Urad Dal Tomatoes-crushed Method 1. The mustard seeds will split and the oil may spill. Otherwise cover the pan and let the vegetables cook. Be careful when you are doing this. Pour about 2 tablespoons of oil in a pan and heat. (This might take about 1015 min. 3. 1985 1 cup 1 . 2. Mix the garlic. Fry for about 5 minutes. coriander and the chili powder along with salt and place it aside.1 teaspoon 4 2 1 8 teaspoon 1 1 4 . if you are using canned vegetables.) 6. Add mustard seeds and urad dal. VEGETABLES 6. 5. Add onions and fry until the onions turn brown.1 teaspoon 4 2 1 .1 teaspoon 8 4 1 1 8 . the mixture of step 1 and the crushed tomatoes.

Grind chili-powder.6. Add green pepper and Masala.7 Dry Potatoes (Sookha Aloo) 4-6 Servings Quantity 4 medium size 2t Ingredient Potatoes Cumin seeds . Cut the green peppers. Method 1. 3.7. 7. When vadium turns brown. 5. 6. 2. dhania powder. 8. Add coriander leaves. Add tomatoes and fry for 2 minutes. onion and tomatoes lengthwise. coconut and poppy seeds. 6. Cook on low heat (should take around 15 minutes). turmeric. add onions and fry for 4 minutes. DRY POTATOES (SOOKHA ALOO) 31 Quantity 2 large ones 1 4 teaspoon 1 teaspoon 8 1 2 teaspoon 1 tablespoon 1 teaspoon 1 small bunch 2 small 2 2 tablespoons 1 small piece 1 1 4 teaspoon Green Pepper Chili powder Turmeric powder Dhania powder Coconut akes Khus Khus (poppy seeds) Fresh Coriander leaves Tomatoes Onions Oil Vadiuma Salt Ingredient a Vadium is a combination of various spices. 4. Heat oil and add vadium.

Serve hot. 2 3. add and brown cumin seeds. . Peel and cut into 1 " cubes. Add potatoes and fry until they are golden brown.32 1t 2t 1 4 t 2t CHAPTER 6. and fry for 2-3 minutes or more. Remove from oil with a slotted spoon. 4. This avoids breaking them up.8 Okra (Bhindi) Serves 6 Quantity 1 lb 2 small 2 small 1 4 t to taste okra Onions Tomatoes Turmeric Salt Red pepper (optional) Oil for frying Ingredient Method 1. Heat oil very hot. 5. Tips: Use enough oil so that the potatoes will not need to be stirred often. 6. Wash the okra and dry it thoroughly. 2. VEGETABLES Salt Mango powder Hot pepper Garam Masala Oil (to ll pan to 2") Method 1. Boil potatoes until cooked but not overdone. Add the remaining ingredients.

6. 4. Add turmeric to hot oil. Then lay out the cheese in a rectangle in a tray and place a weight (the more the better. Chop the onions and tomatoes separately. PANEER (CHEESE) 2. 3. 2. Remove from heat when it boils and slowly add white vinegar and lemon juice or yogurt. and tomatoes. 33 6. 3. Heat milk and stir constantly to prevent a layer of cream from forming on the top. . Add the onions and fry until golden brown. Cover and bake at 250 F for 15 minutes. Deep fry the okra until very brown.9 Paneer (Cheese) Quantity 1 1 pints 2 1 2 t 1 2 t 1c Ingredient Milk White vinegar AND Lemon juice OR Yogurt Method 1. Hang to drip dry for 2-3 hours (or overnight). Cut o the heads and cut into small circles. Remove from heat and set aside. salt. 8.9. Pour out some oil. This sours the milk. Add the fried okra. 4. Cut it into whatever shape you like. 4 5. but at least 10 lbs) on it for 3 hour. 6. 7. pepper. Strain through a muslin cloth or a double layer of cheese cloth and squeeze out the whey (liquid). 5.

Make Masala with onion. and tomatoes. garlic. Cut paneer in 1" cubes and deep fry. VEGETABLES 6. ginger. 2.11 Navrathna Kurma Serves 6 Quantity 3 2 1t 1 12 t 1 t 2 2t 1t 1 teacup 100 grams 2 teacups Paneer (or cottage cheese) Mixed boiled vegetables (carrots. potatoes) Tomatoes Onions Ginger and garlic paste Chili powder Turmeric powder Coriander powder Garam Masala Milk Ingredient . 6. green peas.10 Mattar Paneer (Peas & Cheese) 2 2 4 cloves 1 packet frozen 2 1" cube 1 4 t to taste to taste 1 t 2 2c Quantity Onions Tomatoes Garlic Peas Ginger Turmeric Salt Pepper Garam Masala Water Ingredient Method 1. french beans. Add peas and paneer. Season and add turmeric. 3. 4.34 CHAPTER 6.

turmeric powder. CAULIFLOWER AND POTATOES (ALOO GOBI) 3t 3t to taste Fresh cream Ghee Salt Ghee for deep frying 35 Method 1. 4. 8. Garam Masala and salt. Serve hot decorated with silver foil.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 . After 10 minutes take o the skin and chop. Fry for at least 3-4 minutes. 7. Cut the paneer into small pieces and deep fry in ghee. milk. Put the tomatoes in hot water. coriander powder and chili powder. 6.6. 3.12. and fry for 2 minute. Add the chopped tomatoes. 2. Add the ginger and garlic paste. cream and fried paneer pieces. 9. Grate the onions. Cook for a few minutes. Add the boiled vegetables. 6. Heat oil in a vessel and fry the onions for a few minutes. 1 5.

13 Curried eggplant (Bhartha) Serves 4 to 6 2 lb. peel and crush the eggplants. Add the tomatoes and fry for 2 minutes. 3. While they are still warm. Add the eggplant and stir until almost all liquid disappears and the mixture leaves the side. 2. . Bake in the middle level of the oven for 1 hour or until very tender. Make Masala with onion. VEGETABLES Method 1. Heat oil and fry onions until soft and clear. garlic. sprinkle on coriander and serve at once. 4. 5. ginger. Do not brown. Add turmeric and spices. Break the cauli ower in owerettes and cut the potatoes into cubes (8 pieces each). 7. Cover the pot until the cauli ower and potatoes are coated. and tomatoes. place into a bowl. 6. 3. Preheat oven to 450 F . 6.36 CHAPTER 6. 4 medium 3t 1 c 2 1 2 c Quantity Ingredient Eggplant Tomatoes Fresh chopped coriander Ghee Finely chopped onion Method 1. 4. Add both to Masala and lower heat to simmer. 2.

4.14. 1 large 1 t 4 to taste to taste 2 large 1 2 Quantity Ingredient Mushrooms Onion Turmeric Salt Chili Tomatoes Oil Method 1.14 Curried Mushrooms lb. CURRIED MUSHROOMS 37 6. Wash and nely slice mushrooms. Add the mushrooms. 6. Slice onion ne.6. 3. . 2. Heat oil and add turmeric and onions. stirring all the time. Add the sliced tomatoes and cook for 3 minutes. Fry until soft. 5. Remove cover and dry out all the water. cover and simmer for 15-20 minutes. Serve hot.

38 CHAPTER 6. VEGETABLES .

For now. Idlis are hard to make and I haven't been able to nd a satisfactory recipe for them to date. This is typically served with idlis or plain rice. 7.1 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 .Chapter 7 Lentils This chapter needs more recipes about Dals. I only have a recipe for 'sambar' a thin dal recipe from South India.

Boil the toor dal with 3 cups of water. hing. salt. 5. . 3. tomato and vegetables. and red chilies for a few minutes. turmeric. LENTILS Method 1. Grind the above mixture with water. Boil the tamarind paste.yellow. Fry channa dal. Wash the dal and drain it. 7. 2.pink) Water Salt Pepper Turmeric Garlic Ginger Onion Ghee (Can be replaced by butter) Cumin seed Ingredient Method 1. In the meantime fry the mustard seeds and onion. water. Add ??? 3 ??? and cook for about 5 minutes. dhania seeds. or masur .40 CHAPTER 7. and then fry them with the grated coconut. 7. Add the above ingredients & coriander leaves to the mixture. 4. 9. Fry the green pepper in oil for a few minutes. Add boiled dal and bring it to a boil 8.2 Masur Dal (Lentils) Serves 4 Quantity 1c 31c 2 to taste to taste 1 4 teaspoon 2 cloves 1" piece 1 small 2-3 Tablespoons 1t Dal (Moong . 6.

salt. garlic and cook on medium heat for 2-3 hours or pressure cook at 15psi for 1 hour. 3. . 2. Boil water and add the dal. Add turmeric. wash and add the dal to boiling water. MAH KI DAL (WHOLE BLACK BEANS) 41 2. 7. Clean. 4. 5. and fry until golden brown. pepper. turmeric. add the cumin and fry until golden brown. Uncover. stir and 2 mash every now and then until a creamy consistency is achieved. chili. 2 3. nely chopped ginger. Cover the pot and simmer for 20 minutes. stir. You may add paprika and nely chopped tomatoes to the above for color (Pour over the dal and serve). Fry until crisp and brown. Pour over dal just before serving.3. add sliced onions. half of the nely chopped ginger. add remaining ginger. Heat the ghee. and garlic. Add thinly sliced onions. When done. cook further in same pan on low heat for 1 hour. salt. heat the ghee. Add cumin or coriander (optional).7.3 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 Urad or Mah dal Ginger Garlic Water Salt Ghee (Can be replaced by butter) Green chili (optional) Garam Masala Turmeric Method 1.

garlic. 4.42 CHAPTER 7. chopped Garam Masala Chopped tomatoes Coriander leaves for garnish Method 1. 3. Wash beans and boil for 2-3 hours or 1 hour in a pressure cooker.8 Quantity 2c 3 qt. 7. ginger and tomato as in chicken curry. In the meantime make Masala of onions. Garnish with coriander leaves and serve. 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 . LENTILS 7. Chopped Ginger. Add to the beans and cook again until most of the liquid dries up and the beans are soft and thoroughly cooked.4 Red Kidney Beans (Rajma) Serves 6 . 2 2. 1t 1T 1 c 4 1c 1" piece 1t 3 Ingredient Red kidney beans Water Turmeric Salt Oil Onion.5 Curried Garbanzo Beans 8 oz.

Add the beans and cook for 10 minutes more. 6. 2. a 1" piece of ginger and 6 cloves. Clean. or pressure cook for 7 minutes at 15 psi. grated ginger and simmer over low heat for 15-20 minutes. pour 1 oz. 4 large cardamom. wash and soak the beans overnight. Simmer in pan about an hour or until tender. 3 4 Salt Paprika Oil Mango powder Onions Dried pomegranate seeds Tomatoes 43 Method 1. 5. Cook until mixture browns and dries up. . (2 T) sizzling ghee over the beans. CURRIED GARBANZO BEANS to taste 4 oz. 4 cloves garlic. 3. 1 small nely chopped onion. Add the mango powder and pomegranate seeds.5. Add nely chopped tomatoes and cook 4-5 minutes more.7. 4. Before serving. Fry thinly sliced remaining onions and cloves of garlic. Heat oil. Boil them in the same water with salt.

44 CHAPTER 7. LENTILS .

1. (1 kilogram=2.2lbs) 2 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 Method . Heat vessel with butter. 45 Quantity Onions cut lengthwise Chilies cut lengthwise Basmathi rice (about 1 kg. 1985 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.1 Chicken Pullao Recipe from Sriram.Chapter 8 Rice 8.

students. Remove and serve (Will serve about 4 hungry grad.1 teaspoon Ginger powder 8 4 1 Ginger 4 " piece 1 . 5.2 South Indian Pullav (Rice) From Sriram.1 teaspoon 4 2 1 1 8 4 Quantity . 3. Put onions and chilies in vessel and fry on low heat until onions turn brown. 9. 11.1 teaspoon Chili powder 8 4 1 Green chili cut into small pieces 1-2 pieces Cardamom 1 piece Cloves 1 1 teaspoon powder innamon C 4 " stick or 8 Rice (Preferably Basmathi rice) Tomato puree Onion Vegetables (preferably peas and carrots) Coriander powder (also called dhania powder) Garlic powder or Ingredient . Cook rice in a separate vessel.46 CHAPTER 8. RICE 2. Fry bay leaves. Add chicken + salt + yogurt and fry for one minute. 10. Cover and cook until the gravy becomes semi-solid. 8. Put rice into chicken and mix (It is advisable to cook rice about 3 ths 4 and then let it cook with the chicken).teaspoon 1 and a half cloves garlic 1 . Add tomato and fry for 1 minute. 4. 7. 6. Add mint + coriander leaves. 1985 1c 1 3 c 1 large 1c 1 . Add ginger + garlic paste and fry until oil separates. cloves.) 8. cardamom and cinnamon.

Add bay leaf.8. I found 1. Reduce the ame and cover the vessel. 2. then add the chili. 12. 13. . After about 4 minutes. 9. Add dhania powder and chili powder (if green chili was not added before). add 1 cup of coconut akes. 4 10. 5. Cover the lid again and wait until cooked (might take about 10-15 minutes). If you are using green chili. stir the mixture. 8. Add the tomato paste and one cup of water (you have to experiment with the quantity of water needed.2. SOUTH INDIAN PULLAV (RICE) 1 1 teaspoon 1 teaspoon Bay leaf Salt Coriander leaves (if needed) 47 Method 1. If you like coconut. cloves. rice and salt.1 cups to be optimal) 2 and bring the mixture to boil. 3. 7. Sprinkle on the coriander leaves in the end. cinnamon and fry until the onions turn golden brown (This will probably take another 4-5 minutes). 11. 6. Fry the onions and cardamom in butter for about 4 minutes. Cut the onions length wise. Clean the rice with water and set aside. 4. Add the garlic and ginger paste (preferably prepared from fresh ginger and garlic). Add the vegetables.

1c 11c 2 1c 1 2" 2 2 1 1 4 teaspoon 1 8 teaspoon 1 teaspoon 2 1 teaspoon powder 4 1 2 can or 1 lb. Add cinnamon. (16 oz) 1 cup 2 1 bunch 4 cloves 1 " piece 2 2 tablespoons 1 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 Method 1. 5. 1985 This recipe is slightly spicer than the previous one. Pour the butter into a vessel and heat. 3. . RICE 8. 2.3 Vegetable Pullav 2 Recipe from Sriram. Wash the rice and drain the water. 7. 4. Add ginger + garlic paste and turmeric powder paste and fry until you get a nice smell. Add onions and chilies and fry until onions turn golden brown. cardamom and cloves. 6. Now pour in the tomato water + 1 cup water. Extract one cup of water from tomatoes.48 CHAPTER 8.

6. Ingredient Rice Water Ghee Sa ron threads (or less) Hot water Sliced onion Cinnamon stick .8. 4. Remove from the heat and allow the pressure to drop by itself. Wash and soak rice in 3 c water (optional). cloves and salt. Add sa ron and its water and pressure cook at 15 psi. Add rice + coriander leaves + vegetables. 2. Add coconut. 49 8. 7. cumin seeds. salt and let boil 9. Drain the 2 rice and reserve the water. Add the rice grains and stir for 4-5 minutes until all the water evaporates and the grains of rice are coated with oil.splintered Bay leaves Black cardamoms Cumin seed Cloves Salt Method Soak sa ron in hot water. 5. coriander powder (Dhania powder). Heat ghee and fry onions and then remove and keep aside.4 Sa ron Rice (Kesar Chawal) Quantity 2c 4c 6T 1t 2T 1c 1 small 4 4 large 1T 4 2t 1. 10. Wait 1 minute and then add the bay leaves and 1 the onions. 3. 8.4. Add cinnamon. SAFFRON RICE (KESAR CHAWAL) 8. cardamoms. Reduce to low heat and let the rice cook. . Add the water and bring to a boil.

2. Add whole spices. B 1 c diced tomatoes. salt. RICE 8. wash. 1 1 oz. 6 drops red 4 4 food coloring mixed in 2 t water. Add rice and fry for 2 minutes to coat the rice grains with oil. Method . Fry 1 minute. building up the pressure to 15 psi and let drop. Pressure cook. Clean. 1 oz. Heat oil and fry the onions. salt. and soak rice in 1 3 c water for pressure cooking. 1" piece 1 1 Quantity Ingredient Thinly sliced onion Ghee Almonds Cashew nuts Golden raisins Pistachio nuts Ginger thinly sliced Green chili (optional) Hard boiled egg 1. 1 t red pepper. 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.50 CHAPTER 8.5 Navrattan Pullao (Nine-Jeweled Rice) 1c 13c 4 1 4 c 1 small 6 1" 1t 1 2 t Quantity Ingredient Basmathi rice Water Oil Finely sliced onion Cloves Cinnamon stick Salt Cumin seed For Mixing with rice before serving: 1 A 4 c frozen peas (boiled). Add the water 3 which the rice was soaking in. or in 2 4 cups of water for pan cooking. 6 drops green food coloring mixed with 1 t water. Garam Masala. 1 21c 4 1 oz. 2 1 oz.

place onions. (C) Meanwhile fry the onion until it is crisp. raisins. Chop egg and sprinkle with salt. Divide rice into three parts.5. cashew nuts. . Leave the last part plain. Keep rice separate and warm in the oven. pistachios. 5. NAVRATTAN PULLAO (NINE-JEWELED RICE) 51 3. 4. Remove and fry almonds.8. nuts. chopped egg and all of (C) in a dish and spread the three batches of rice in clumps above it aesthetically. To serve. Thoroughly mix A with one part and B with another. ginger and chili. Keep warm until required.

52 CHAPTER 8. RICE .

ginger. Add 1 teaspoon of oil to the boiling prawns.1 lb. Add chili. 4. garlic. Boil prawns on low heat. 2. 53 . " teaspoon teaspoon teaspoon teaspoon 1 bunch 1 teaspoon 1 teaspoon 4 1 tablespoon Prawns Onions diced into small pieces Cinnamon stick Chili powder Dhania powder Garlic powder ginger powder Fresh coriander Salt Turmeric powder Oil Ingredient Method 1. 3. Clean the prawns and squeeze out the water.1 Prawn (Shrimp) Curry This Recipe from Sriram. turmeric powder. dhania.Chapter 9 Fish 9. 1985 Quantity 1 2 2 1 4 1 4 1 2 1 4 1 2 kg=1. salt and mix well.

3. Preheat oven to 400 F . rock cod. fenugreek seeds. 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 t 2 Quantity Sole. Blend garlic. Fry onions until they are soft and golden brown. turmeric. ounder. mustard seeds. CHAPTER 9. 1 the coriander. 6. brown 2 sugar. 9. salt and lemon juice until it all becomes a smooth paste (Add some water if needed). chili. Sprinkle on coriander leaves. coriander seeds. 8. Sprinkle 1 t salt inside and set aside. Wash and pat sh dry. ginger. 4. 7. remove from the heat and serve. Add onions and fry until they turn brown. . Heat the oil and put in the cinnamon. FISH When water evaporates and the prawns are dry remove from the stove. 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 1.54 5. 2.2 Coriander Fish (Bharia Machli) 4 lb. 9. Add prawns and fry for 2 minutes.

stu 1 1 cups inside. Add the blended Masala and cook until most of the liquid is gone.2. Cover tightly and bake for about 25 minutes.9. Fry for 2 minutes more and remove. 9. 7. and sprinkle on the remaining coriander. 8. spread the 2 rest of the Masala over it. Close opening. and it starts to leave the sides of the pan. CORIANDER FISH (BHARIA MACHLI) 55 5. Add the tomatoes and Garam Masala. Serve. Coat one side of sh. . 6. Grill for 1-2 minutes in the broiler.

FISH .56 CHAPTER 9.

Chapter 10 Chicken 10.2 teaspoon 7 tablespoons 1 small carton 1 4 teaspoon 2-2 1 lbs. garlic. and almonds with water. 57 Method .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 . 2 2 1 teaspoons 2 one bunch 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. Grind the ginger.

1985 1 1 1 small can 1 2 2 1" 2 1 1 carton 1 tsp 1 2 tsp 1 tsp 1-1 1 tsp 4 1 " piece 2 6 cloves Quantity 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 Ingredient . Keep it aside and drain the oil.2 Malai Chicken Recipe from Sriram. Heat some oil and add the cardamom. Add Garam Masala and coriander leaves and cook for another 10 minutes. Keep adding tablespoons of yogurt and fry until you get a consistent mixture. Add 1 tablespoon of yogurt and fry for 30 seconds. Add the chicken. 5. 6. and fry the chicken until it turns golden brown. Heat oil in a non-stick pan. whipped cream and salt and cook gently (low heat) for 20 minutes. CHICKEN 2. 4. bay leaves and cloves and fry until the bay leaves turn brown. Add the onions and fry for a few minutes. 10. 3. 8.58 CHAPTER 10. 7. Pour the paste from the blender and fry for a couple of minutes until the oil separates.

mostly from mom's but synthesized with recipes from other friends. cumin powder and turmeric. Add the onion and fry for two minutes. 10. cloves. 7. cardamom. cinnamon stick. 2. Heat oil. 1 small carton 2 medium 4 tbl 2 1 2 tsp 2 pods Ingredient Chicken-drumsticks.3 Chicken Curry North Indian Style My own.10. 10. 4. Quantity 1 lb. 9. 6.6 minute. Add the ginger garlic paste and fry for 4 . Add Garam Masala and coriander leaves 11. CHICKEN CURRY NORTH INDIAN STYLE to taste Salt Turmeric 59 Method 1. add the whipping cream and cook for a few minutes. Cover chicken + salt (add water if needed) and cook for around 15 3 minutes until 4 cooked. 3. and bay leaf. and cook until the bay leaf turns golden brown. 8. Add red chili. Add can of tomato paste and cook on low heat. Remove after a couple of minutes. dhania powder. thighs. Sprinkle in chili. Add the chicken and fry for 5 minutes. Just before removing.3. 5. breast pieces Plain yogurt Onions very nely chopped Vegetable oil Cloves Mustard powder Cardamom .

Remove fat from the chicken and then salt and pepper it. it . Sprinkle with chili powder. 5. Cook uncovered over high heat for 4 minutes. Heat oil in a large heavy pan. stirring every 5 minutes. add mustard seeds. and add cumin powder. Use your hands. Reduce heat to low and cover. cardamom. If kept in the refrigerator. 6. set aside for at least 4 hours. CHICKEN Cumin powder Garam Masala Chili Powder Ginger Garlic Coriander Seeds Salt Freshly ground pepper Method 1. 2. Set aside for 1 hour before cooking. if you are using them. 4. Add the ginger and garlic paste and fry for 4-6 minutes. Conversely. cook uncovered until the liquid evaporates. 7.60 tsp 1 tsp 1 tsp 1 2 " piece 4 cloves 1 tsp 3 to taste 1 tsp 2 1 2 CHAPTER 10. If after 10 minutes. Add mustard powder. if there is too 4 much liquid in the pot. Add ingredients from the frying pan. 3. Variations: There are several variations to the above recipe: Important note: When chicken is cooked with a cover on the pot. Add yogurt and mix well until the chicken is covered liberally with yogurt. and coriander seeds and fry for 30 seconds. Lower heat to medium. releases water that becomes a part of the sauce. Cook for 25 minutes or until the chicken is tender. there isn't enough sauce in the pot. Add cloves. Add the onion and fry for two minutes until the onion beings to turn brown. When oil is hot. Brush excess yogurt o the chicken and put it in a large pot. add 1 cup water. if using it. add Garam Masala.

Add 1 cup of water just before turning the heat 4 to low and covering the pot. Method .4. Add garlic. Add onions and fry until golden brown. separate legs and thighs. Boil two potatoes for 10 minutes before slicing them thinly. 3. 4. Just before removing add a small carton of whipping cream. This variation is usually called \Malai Chicken" or literally \creamy" 3 chicken. add one small can of tomato paste. Leave out the yogurt. 3. Add chili to make it hot if desired. back and split breast.10. and cook for a few minutes. Take care not to burn them. Fry until a smooth paste is obtained. and add salt. ginger and tomatoes. Add chicken. CHICKEN CURRY (MURGA) 61 1. Cover pot and lower heat. Stir constantly to avoid burning and coat the chicken pieces evenly. Heat oil over high heat. When the chicken is 4 done. 2. Cut chicken. Add sliced potatoes to the pot when you start cooking the chicken.4 Chicken Curry (Murga) 4-6 Servings Quantity 2-2 lb. bring to a boil. 5. 1t 3t 1c 1 c 4 1 2 c 11c 2 1 12t 1t 1t 1 1 2 Skinned chicken Garam Masala Salt Finely chopped tomato Vegetable oil Water Finely chopped onion Fresh ginger. 2. chopped Finely chopped garlic Vinegar Dried chili (optional) Ingredient 1. 10. add water. Leave out the yogurt.

Let it evaporate in the oven . Sprinkle on Garam Masala and serve. Take the chicken and make *deep* cuts in it (so that the Masalas seeps in quickly). you'll get a more authentic taste since the original TC is after all marinated in it.62 CHAPTER 10. In this case. After the chicken is done. The yogurt tends to leave a considerable amount of water behind. DON'T THROW THIS AWAY. 2. 4. If you are using the ready made tandoori paste then life is a lot easier. mix the Masalas in the yogurt rst and then rub the stu into the chicken cuts as before. 3. Rub in the Masalas as a mixture or one at a time. If you are using soy sauce as the base. Replace all occurences of masala and soy sauce(or yogurt) with the tandoori paste. CHICKEN 6. 5. If you are using yogurt. 10. You can leave it for little while to seep in.5 Tandoori Chicken 2-3 Servings Quantity 6 pieces 2 tsp 2 tsp to taste Dash to taste 1 tsp Ingredient Thawed chicken. put some on the chicken pieces and let it seep in the cuts. The idea is to let the Masalas seep in the cuts with the soy sauce. 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. add vinegar and cook for another 5 minutes on very low heat.

Oriental sauce (my supermarket-tandoori). and the cuts you made start \expanding.10. I have not faced the same problem with the soy sauce version (of dry chicken). TANDOORI CHICKEN 63 with the chicken. . Some previous experiences of my own are: Teriyaki (my Japaani-tandoori).5." Notes: You may use any other interesting sauce as the base. This will keep the pieces from getting dry if overcooked. Cook the chicken until it starts turning brown. 6.

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

Marinade made from: 4 tablespoons 1 4 c 3 tablespoons to taste Puree made from:

Quantity

Ingredient

Light vegetable oil Cider vinegar Tamarind pulp Salt

Quantity

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 1 teaspoons 2 3 teaspoons 21c 2
1 2

CHAPTER 11. LAMB AND BEEF
Vegetable oil Onion, thinly sliced Ground cumin Ground mustard Turmeric Red pepper Paprika Hot water

Method
3 1. Cut lamb into 4 " cubes. 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.

11.2 Egg cooked with Meat and Fried (Nargisi Kofta)
Meat:

onions. Heat the water and add the meat. . salt and pepper. EGG COOKED WITH MEAT AND FRIED (NARGISI KOFTA) 67 1 lb. 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 2 8 2 1" piece 1 4 c 1 4 t Ingredient t 10-15 leaves to taste 1 2 Oil or ghee Chopped onions Cloves chopped garlic Tomatoes or equivalent paste Ginger.2.11. 1 4 c 4 cloves 1" piece 1 t 2 3 c 4 to taste Quantity Ground lean meat Chopped onion Chopped garlic Ginger. Pressure cook for 10 minutes at 15 psi (or 25 min over low heat. garlic. chopped Yogurt Turmeric Green onion Garam Masala Coriander Salt and pepper Method 1. ginger.

add garlic. and tomatoes as in chicken curry. 2. 2. 1 2 c water and cook for 10 minutes covered. Coat the hard boiled eggs with the above and deep fry. Cut into 1" cubes. Make Masala with onions. 3. LAMB AND BEEF Reduce pressure and drain half the liquid. fry the onions to a golden brown. tomatoes and yogurt and fry well until the Masala is a paste. Serve garnished with coriander leaves and Garam Masala. Cover and bake at 250 F for 15-20 minutes. trim and dry pork. cut the koftas in half and arrange over the curry. etc. 3. Add the green sprigs of onion. mix in egg yolk. Clean. Add water 1 to the mix if necessary. 2 3 2" piece 4 cloves 2 medium 2T 2t 1 t 2 2T 1 medium 2c Pork Medium onions Ginger Garlic Tomatoes Vinegar Salt Garam Masala Vindaloo paste (hot) Potatoes Water Ingredient 1. ginger.3 Pork Curry Serves 6 or 8 Quantity 1 1 lb. When curry is ready. Add the besan (or 1 c 2 soaked lentils) and cook for 10 minutes. 4. Garam Masala and yogurt and knead well. Knead or grind until slightly sticky. wash. Heat ghee.68 CHAPTER 11. pour into a serving dish. 5. Method . ginger. Add the vinegar and Vindaloo paste and cook for 2 minutes. 11.

3 3 4 c 4 cloves pinch 2t 3 c 4 1 oz.4 Shahi Korma (Mutton Curry) 1 2 lb.11. Keep aside. 1 onion. 11. 4. Uncover and dry the liquid. add and cook the potato pieces coated in the liquid. or in a heavy pot for 1 1 hours. Add salt and pepper. 3 6. Add the pork and pressure cook for 20 minutes. Boil down the amount of water (30 minutes) while the potatoes cook. 2. until the pieces are tender. 2 5. 5. 1t 1 t 2 Quantity 1 Goat mutton Medium onions Yogurt Garlic Sa ron Salt Cream Almonds Oil Coriander seed Red pepper (optional) Garam Masala Ingredient Method 1. .4. 7. 6. Marinade the mutton in above mixture for 2 hrs. 3. Clean. Add the mutton and fry until the liquid dries up. Blend coriander seeds. SHAHI KORMA (MUTTON CURRY) 69 4. Add 4 c hot water and simmer until the meat is almost done ( 3 cooked) 4 OR pressure cook at 15 psi for 20 minutes. Heat oil and fry the remaining thinly sliced onion. Cube potatoes. 1 c 2 1 oz. almonds and garlic. wash and dry mutton. Reduce pressure.

9. 13. 1 Add Garam Masala and bake at 250 F for 2 hour Serve garnished with chopped coriander leaves. LAMB AND BEEF Add beaten yogurt and fry until it leaves oil. Beat the cream. CHAPTER 11. 12. 10. Add fried ground onion. Mix it with the cooked mutton. Add soaked or ground sa ron.70 8. 11. .

2.1 Kheer (Vermicelli Pudding) Recipe from Dalbir Chadda: This has been my all time favorite dessert. Over low heat stir vermicelli into butter until it turns light brown. What makes this dessert unusual is that it is not as sweet as most Indian desserts. 1 stick 2 handfuls 4 cups 1 pint 1 handful 3 tablespoons 4 Quantity Ingredient Butter Very ne vermicelli Milk Whipping cream Raisins Sugar Almonds (optional) peeled and thinly sliced Method 1. It is fairly simple to make. 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).Chapter 12 Desserts and Other Goodies 12. Melt butter in a 4 qt. pot. Ever since I was very little. Break vermicelli into 3" pieces. 3. I can remember asking for seconds and thirds. 71 . Pour in the milk and stir over medium heat until it boils.

1 oz. Cook over medium heat until a creamy consistency is achieved (20-30 minutes?). almonds and sugar. 7. 5. Put in the raisins. Add whipping cream and continue to cook for a couple of minutes. Pour into individual dishes and serve. 5. Simmer and add sugar and stir for 2-3 minutes more. 4. Remove from heat and. 2. 2 Quantity 1 Ingredient Milk Sugar Rice our Rose water Almonds Pistachio nuts Method 1. Mix rice our into the milk and mix until smooth.2 Rice Flour Pudding 6 servings 42c 3 4 c 2 oz. chill in the refrigerator before serving 12. 6-8 drops 1 oz. almonds and pistachios (maybe before it cools). Blanch (optional) and shred nuts. Cool (in refrigerator for 30 minute) add the rose water. when cool. DESSERTS AND OTHER GOODIES 4. 3. . Continue to cook under low heat for 10 minutes. 6.72 CHAPTER 12. 6.

Spread 1 " thick onto a platter. 2 6.12. Turn o the heat and stir in the sugar. Wash and drain the rice. 5. stirring constantly to prevent burning until it has changed to a brown color and smells done. Melt shortening in a pan. 4. . Turn down heat and add cardamom and Besan. 3. Cut into diamond shapes after it has cooled down. Fry.3 Besan Bur Quantity 1c 1c 1c 4 seeds Ingredient Besan Shortening Sugar Cardamom Nuts (optional) Method 1. 12.3. 2.4 Kheer c 4c 1 c 4 3 4 -1 c 1t 1 4 c 6-8 drops 1 2 c 1 2 Quantity Ingredient Rice Milk Raisins Sugar Cardamom seeds Shredded blanched almonds Rose water Water Method 1. BESAN BURFI 73 12. (Test: a few drops of water sprinkled on it sputters instantly).

Soak in 2 c water for 1 hour.5 Gulab Jamuns (Easy Method) 1c 2c 2c 11c 2 4 pods few drops 1 2 stick 1 c 8 Quantity Ingredient Bisquick Carnation powder Water Sugar Cardamom Rose water Butter (4 T) Yogurt Milk Oil for frying Method 1. 2 3. 6. Heat butter and pour in a bowl.] 12. 4. Silver leaves are VERY FINE. Add the milk and simmer on low heat for 1 1 hours. 7. 2. Knead well adding milk if necessary. Add Bisquick. carnation powder and yogurt and blend together. DESSERTS AND OTHER GOODIES 1 2. Make a smooth ball. Scrape the sides and bottom frequently to prevent sticking and mash rice while stirring. rose water and shredded almonds. tasteless sheets of silver. 3. Boil the rice in the same water until it is coated and the water dries up. . Remove from heat and add crushed cardamom seeds. Serve hot or cold decorated with silver leaves (optional). cover and let rest (30 minutes?). add sugar and stir in well.74 CHAPTER 12. 8. 2 5. 4. When it is creamy.

Boil. almonds. 75 6. 4. and raisins. Heat ghee add suji and stir on low heat until mixture becomes light creamy in color and ghee leaves the side of the pan. then simmer to reduce the water by half.6 servings 2 1 2 1 2 Quantity 1 11c 2 1 oz. 1 oz.12. 2. 9. Heat the water. Heat the oil until hot and fry the balls to a golden brown or until they are dark brown|almost black. add cardamom seeds and simmer. . serve hot or cold. Boil sugar and water together for 5 minutes. add sugar. 8. 3.6. SUJI HALVA (SEMOLINA HALVA) 5. 8 c c c Suji (semolina) Sugar Ghee Water Sliced almonds Raisins Green cardamoms Ingredient Method 1. Make 12-14 small balls. bring to boil. 12. 7. Add the syrup and stir briskly until it is absorbed in the semolina.6 Suji Halva (Semolina Halva) 4 . Mix in crushed cardamom seeds. 5. Soak in sugar syrup until they double in size (1 hour or overnight) 10. Serve hot.

. Fry the sewian in hot oil until golden brown. Remove from the heat. Add in rose water. Clean and grate the carrots. Cook until the milk is reduced by half. DESSERTS AND OTHER GOODIES 12. 3. Add sugar and cook on low heat until creamy (about 25 minutes). 5. 2.7 Sewian (Vermicelli) 2c 31c 2 3 4 c 1 t 4 Quantity Ingredient Sewian (vermicelli) Milk Sugar Rose water (or 6-8 small cardamom seeds) Ghee Method 1. 4. Decorate with blanched nely shredded almonds and pistachio nuts and silver leaves if desired. Heat milk to boiling and add the carrots. 2.8 Carrot Halva 4 lbs.76 CHAPTER 12. Heat the milk to boiling and add the sewian. 1 2 gal 2c 2c 1c to taste Quantity Ingredient Carrots Milk Sugar Carnation milk powder Oil Nuts Method 1. 12.

Cook until liquid is almost gone. 5. Throw away the liquid part by sifting the stu onto a muslin cloth. if the curd is too dry and will not blend. . 4. Pour in a serving dish and serve warm or cold. 12. Pour some cold water over the curd to cool and wash it. Add the nuts and raisins and turn o the heat. RASGOOLA 77 3. 4. You may add just a little (1 tsp or so) water while blending. Add oil and cook more. stirring to prevent sticking and burning (3 to 4 hours). 6. Put the curd in a food processor or blender and blend at high speed to get a smooth consistency. 3. stirring often. Add the powdered milk and sugar and cook until all the liquid is gone and the mass does not stick to the sides. Be very careful so as not to add any extra water. 2. Will keep in the refrigerator for up to 1 week. Remove the paste and make small balls (1-2" in diameter). to roast the carrots well (about 1 hour).9 Rasgoola 1L 2 tsp 1 12 C 3C Quantity Homogenized Milk White Vinegar Sugar Water Ingredient Method 1. Bring the milk to a boil and add vinegar to the boiling milk to separate the whey.12. Discard the water and hang the cloth for 15-20 minutes to let the excess water drip o . 7. 2 5.9.

2. Well.5 " in diameter and should be available in your neighbourhood grocery store.10 Mango Ice Cream This is a great desert which can be made with very little e ort. Cook the balls in the boiling syrup for 30-40 minutes. The condensed milk can is about 3" high and about 2. Method 1. Put the balls and the syrup in a storage container and refrigerate (don't freeze).I think it is the only size available in an Indian store. DESSERTS AND OTHER GOODIES 6. 7. add more water and increase the quantity of sugar proportionately. 8. Remove from the heat and let the stu cool down. 1 can 12 oz. Boil water in a wide vessel. Add sugar to the boiling water to make a light syrup. I do not remember the exact numbers so let me describe the sizes. condensed milk and whipped cream in a bowl. 1 can Quantity Ingredient Condensed Milk Whipped cream(Cool whip) Mango pulp (Alphonso) It is very confusing to describe quantities as 1 can. 9. 12. If not.78 CHAPTER 12. Make sure that there is at least 2-3" of water in the vessel. The Mango pulp can is about 6" high and 3" in diameter. You can replace the Mango pulp with any other pureed fruit. Continue boiling the syrup and gently drop the curd balls in the boiling syrup. . Mix all of the pulp. Serve cold. Put in the freezer for about 8 hours.

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