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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5 Gulab Jamuns (Easy Method) : 12.7 Sewian (Vermicelli) : : : : : : : 12.9 Rasgoola : : : : : : : : : : : : : 12.3 11.CONTENTS 3 11 Lamb and Beef 11.4 Kheer : : : : : : : : : : : : : : 12.6 Suji Halva (Semolina Halva) : : 12.3 Besan Bur : : : : : : : : : : : 12.2 Rice Flour Pudding : : : : : : 12.4 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 12.8 Carrot Halva : : : : : : : : : : 12.1 11.10Mango Ice Cream : : : : : : : : 71 : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : .2 11.1 Kheer (Vermicelli Pudding) : : 12.

4 CONTENTS .

wpi.Chapter 1 Preface 1. 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. During the editing process I lost most of the addresses.S.wpi.edu or Somesh Rao. I am just responsible for typesetting it and running it through a spell checker. MA 01609.1 Somesh Rao I have collected these recipes over the network.edu in recipes/indian. Please send comments.wpi. Finally.A This book is available through anonymous FTP from wpi.edu somesh@wpi.* 5 . suggestions and other recipes to somesh@maxine. Computer Science Dept. In a later edition I hope to add my own recipes. Worcester Polytechnic Institute. Worcester.. At this point I would like to apologize to those whose recipes I have used but whose names I have not mentioned.recipes. U.

" Having not had most of the experience rsthand. I would prefer recipe contributions in electronic form.3 Acknowledgement Also this book contains the recipes taught by Mrs. Pawan Datta in her Indian Cooking class of Fall 1981. This compilation was done by Marc Meyer (ingvax:marc). like my mother for instance. The reason is simply that I can nd other recipes in abundance without having to transcribe them. The exceptions to this are the rst two recipes for chick peas and for cauli ower. Make sure you brown them onions right. I have had to blunder through many \adventures" with the meals I have cooked for the rst couple of times. January 1989 1. 1. this collection of recipes has come together as a collection of concoctions. They are not recommended for complete novices. At this writing. Through my e orts to write down some means of replicating what I would undoubtedly forget. you add a `little' of this and wait 'til `that' happens and then serve. In the latest update. The reality is that most of the Indian recipes assume some familiarity with Indian spices and more so with cooking in general. PREFACE I would like to thank Greg Leichtman and Jamille Hetke at The University aTEXerrors. is that they never wrote any of their craft down. Sanjiv Singh Pittsburgh. Credit goes to Sriram for getting me started on this indeed most of the recipes listed here came via him. Bon Appetit. 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. a couple of recipes have been added and the book has been separated into chapters.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 recipes are disproportionally Indian. .2 Sanjiv Singh The problem with the cooks I grew up with.

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

8 CHAPTER 1. PREFACE .

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

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

Chop onion and tomatoes and add to yogurt. 3. 2.Chapter 3 This and That 3. and serve. Add salt and pepper and sprinkle the Chat Masala over. 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 1.2 Boondhi Raita Quantity 1 4 1 2 c c Ingredient Besan Water Ghee for frying 11 .1 Onion and Tomato Raita 4-6 Servings Quantity 8 oz. 3. Beat yogurt and milk until smooth.

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

In an airtight jar this can be refrigerated for up to one week.3. .3. Blend well. MINT AND CORIANDER CHUTNEY 13 6.

THIS AND THAT .14 CHAPTER 3.

Turn and cook the second side for 3 15 . Put phulka on it. 2. Blend the two together until it holds. 4. 10. and let it cook for about 1 minute (The top should just start to look dry and small bubbles should just start to form). about 1 8 " thick.Chapter 4 Breads 4. 9. 7. 3.1 Chapati (Phulka) for 4. 8. 2 Whole wheat our (or 1 3 white + 3 whole wheat) Water Ingredient Put our in a large bowl with half the water. Roll each ball into a tortilla like at. Beat and knead well until it forms a compact ball. 6. Heat an ungreased skillet. Set aside for 30 minutes. 2 minutes until small bubbles form. 5. Knead and divide dough into 4 to 6 parts. serving 1 or 2 Quantity 1c 1 2 c 1. Knead dough until it is smooth and elastic.

Roll again. It should pu . mash. 1. then turn and fry the remaining side. 7. add salt and chili to taste. 5. Flatten and roll each. Add Garam Masala and mango powder. 8. 3. it is advantageous to roll them out individually before cooking them. Serve at once. Heat the paratha on a griddle like you would a chappati.2 Paratha 1c Quantity Ingredient Whole wheat our Ghee Water Make chappati dough. Turn and spread ghee on the other side.16 CHAPTER 4. 6. 4. Fry until the bottom is crisp and golden. Potato Boil potatoes. Divide into 6 parts and make balls. Serve warm (maybe slightly buttered). Spread ghee over them and fold. Note: Since the rolled out chappati's will dry out if they are left to stand while cooking the others. Repeat with all six. BREADS 11. 2. Fillings 1. 4. but spread some ghee over the top side. Turn again and cook the rst side pressed lightly with a towel. . since they lose crispness if stored. 4.3 Stu ed Parathas Make dough for regular chappati's.

Squeeze Grate one large Diakon Radish. cover with the second.4.3. add salt and leave for 2 out all the water. garlic. and Garam Masala. 3. . Place lling on one. Radish - Cauli ower - Method Grate cauli ower. Roll out 2 small chappati's. seal edges and cook as for parathas. add grated ginger. STUFFED PARATHAS 2. and pomegranate seeds. chili. 17 1 hour. pepper. 1. add salt.

BREADS .18 CHAPTER 4.

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

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

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

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

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

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

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

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

Add Garam Masala. so I don't cook it as much in the end. 7. 12 Green beans (Trim the ends and then cut the beans in half crosswise.3 Masaledar Sem (Spicy Green Beans) Serves 6 This recipe is mostly Madhur Ja rey's. add another 1 4 cup of water and cook for another couple of minutes. Add chick-peas with all the liquid. 5. It de nitely warrants experimentation.) Ingredient . Salt to taste and serve. MASALEDAR SEM (SPICY GREEN BEANS) Vegetable Oil 27 Method 1. Quantity 1 lb. 6. 3. 4. Mix around for a while and then add onions. heat the oil in a wide skillet until it is very hot. start boiling them in a saucepan. Waituntill the onion starts to turn golden before adding the rest of the spices (except for the Garam Masala). After they are done. although I don't follow it to the letter when I cook anymore. Let them boil for at least 15 minutes. 6.3. 2. Add bay leaves. Check the tenderness of the potatoes. If you are using the potatoes. It also goes well with plain rice and meat or chicken that has been prepared simply. This recipe is guaranteed to spice up an ordinary meal. Continue stirring the chick-peas under medium heat for 5-7 minutes without covering. cardamom and cloves. If they are still too hard. While the potatoes are cooking. Add the mustard seeds and wait until they start popping. turn o the heat and let them stand in the water. Cut up the potatoes into bite sized pieces and add to the skillet.6. I like to serve the beans a little crunchier than you would nd in an indian home.

Cover. 6. Stir for half a minute. 3. 5. 8. Heat the oil in a wide. Pour in the ginger-garlic paste. stirring the beans gently as you do so. peel o the skin and nely chop. 2. Blend until fairly smooth. 4. Turn up the heat and boil away the remaining liquid. Put ginger and garlic into a food processor and add 1 2 cup water. turn heat to low and cook for 8-10 minutes or until the beans are tender. heavy saucepan over a medium ame. Put in the beans and salt and one cup of water and simmer them. Stir and cook for 2 minutes while mashing the tomato pieces with the back of a slotted spoon. Add the lemon juice and a generous amount of freshly ground pepper. Stir and cook for about two minutes. peeled (put tomatoes in very hot water for a few seconds. When hot.28 1 " long and 12 1" thick piece 10 cloves 1 cup 4 tablespoons 3 teaspoons 2 teaspoons 2 medium CHAPTER 6. Remove the cover.) Garlic peeled Water Vegetable oil Whole cumin seeds Ground coriander seeds Tomatoes. .) Salt Freshly ground pepper Lemon juice (or to taste) to taste 3 tablespoons Method 1. put in the cumin seeds. 7. Put in the coriander and stir a few times. Put in the chopped tomatoes. VEGETABLES Fresh ginger (Peel and chop coarsely.

(note: Cook on low heat. Add Water (about a cup or two).4. Add cinnamon. 5. Add coconut paste.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) Quantity Ingredient Method 1. Put a reasonable sized vessel on the range and heat oil. Let the vegetables + turmeric powder cook. 3.) . 2. VEGETABLE KURMA 29 6. salt and wait until cooked. 8. Add garlic + ginger paste and fry for a minute or so. If you are using canned or frozen vegetables skip the above step. khus-khus. cloves and cardamom and fry for 2-3 minutes. Add onions and green chilies and fry till onions turn brown. 7. Add vegetables and fry for about 3 minutes. 4.6. 6. 9.

1 teaspoon 4 2 1 . coriander and the chili powder along with salt and place it aside.) 6. 1985 1 cup 1 . Wait until the mustard seeds stop making any noise.4 teaspoon 1 teaspoon 1 1 . VEGETABLES 6. Pour about 2 tablespoons of oil in a pan and heat. 3.6 Green Pepper Curry This recipe from Sriram . Add mustard seeds and urad dal. Mix the garlic. Add onions and fry until the onions turn brown. 4.1 teaspoon 4 2 1 8 teaspoon 1 1 4 .2 cup Quantity Ingredient Vegetables Coriander powder Chili powder Garlic powder Salt large Onion Mustard seeds Urad Dal Tomatoes-crushed Method 1. 5. (This might take about 1015 min. Fry for about 5 minutes.5 Vegetable Curry Recipe from Sriram. if you are using canned vegetables.1 teaspoon 8 4 1 1 8 . Be careful when you are doing this. The mustard seeds will split and the oil may spill. the mixture of step 1 and the crushed tomatoes. 6. Add the vegetables. Otherwise cover the pan and let the vegetables cook. 2.30 CHAPTER 6.

2. 8. add onions and fry for 4 minutes. onion and tomatoes lengthwise. 3. Grind chili-powder.7. Cook on low heat (should take around 15 minutes).6. Method 1. Add coriander leaves. Add green pepper and Masala. turmeric. 7. Heat oil and add vadium.7 Dry Potatoes (Sookha Aloo) 4-6 Servings Quantity 4 medium size 2t Ingredient Potatoes Cumin seeds . dhania powder. 5. 4. 6. coconut and poppy seeds. Cut the green peppers. Add tomatoes and fry for 2 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 teaspoon 14 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. 6. When vadium turns brown.

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

Cut it into whatever shape you like. 4. Cut o the heads and cut into small circles. Strain through a muslin cloth or a double layer of cheese cloth and squeeze out the whey (liquid).9. . Deep fry the okra until very brown.9 Paneer (Cheese) Quantity 11 2 pints 1 2 t 1 2 t 1c Ingredient Milk White vinegar AND Lemon juice OR Yogurt Method 1. 3. Cover and bake at 250 F for 15 minutes. Add the fried okra. 3. 6. 5. Add turmeric to hot oil. 4. This sours the milk. Add the onions and fry until golden brown. Chop the onions and tomatoes separately. salt. 33 6. pepper. PANEER (CHEESE) 2. but at least 10 lbs) on it for 3 4 hour. and tomatoes. 8. Remove from heat and set aside. Heat milk and stir constantly to prevent a layer of cream from forming on the top. 7. Then lay out the cheese in a rectangle in a tray and place a weight (the more the better. Hang to drip dry for 2-3 hours (or overnight). 5.6. Remove from heat when it boils and slowly add white vinegar and lemon juice or yogurt. Pour out some oil. 2.

green peas.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. french beans. garlic. 4. 2. VEGETABLES 6. 3. Season and add turmeric. 6.34 CHAPTER 6. Add peas and paneer. potatoes) Tomatoes Onions Ginger and garlic paste Chili powder Turmeric powder Coriander powder Garam Masala Milk Ingredient . Cut paneer in 1" cubes and deep fry. Make Masala with onion.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. and tomatoes. ginger.

Heat oil in a vessel and fry the onions for a few minutes. cream and fried paneer pieces. 8. 7.12. Add the ginger and garlic paste. Put the tomatoes in hot water. milk. coriander powder and chili powder. 2.12 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 . Add the chopped tomatoes. CAULIFLOWER AND POTATOES (ALOO GOBI) 3t 3t to taste Fresh cream Ghee Salt Ghee for deep frying 35 Method 1. 3. 6. 1 minute. Garam Masala and salt. Cut the paneer into small pieces and deep fry in ghee. 9. turmeric powder. 4.6. 5. Serve hot decorated with silver foil. Grate the onions. Cook for a few minutes. Fry for at least 3-4 minutes. and fry for 2 6. Add the boiled vegetables. After 10 minutes take o the skin and chop.

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

3. Remove cover and dry out all the water.14. Heat oil and add turmeric and onions. Wash and nely slice mushrooms. cover and simmer for 15-20 minutes.6. Serve hot. 4.14 Curried Mushrooms lb. Fry until soft. 1 large 1 t 4 to taste to taste 2 large 1 2 Quantity Ingredient Mushrooms Onion Turmeric Salt Chili Tomatoes Oil Method 1. CURRIED MUSHROOMS 37 6. 5. Slice onion ne. 6. Add the mushrooms. stirring all the time. Add the sliced tomatoes and cook for 3 minutes. . 2.

VEGETABLES .38 CHAPTER 6.

For now. This is typically served with idlis or plain rice.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. 7. Idlis are hard to make and I haven't been able to nd a satisfactory recipe for them to date.

6. Fry channa dal. Wash the dal and drain it. Add boiled dal and bring it to a boil 8. Grind the above mixture with water. hing.40 CHAPTER 7. salt. 2. 3.yellow. 5. dhania seeds. 9. and then fry them with the grated coconut. Boil the tamarind paste. 7. Add ??? 3 ??? and cook for about 5 minutes. 4. . Boil the toor dal with 3 cups of water. Fry the green pepper in oil for a few minutes. In the meantime fry the mustard seeds and onion. or masur .2 Masur Dal (Lentils) Serves 4 Quantity 1c 31 2 c to taste to taste 1 4 teaspoon 2 cloves 1" piece 1 small 2-3 Tablespoons 1t Dal (Moong . and red chilies for a few minutes. LENTILS Method 1.pink) Water Salt Pepper Turmeric Garlic Ginger Onion Ghee (Can be replaced by butter) Cumin seed Ingredient Method 1. 7. turmeric. Add the above ingredients & coriander leaves to the mixture. tomato and vegetables. water.

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

In the meantime make Masala of onions.5 Curried Garbanzo Beans 8 oz. Wash beans and boil for 2-3 hours or 1 2 hour in a pressure cooker. Add to the beans and cook again until most of the liquid dries up and the beans are soft and thoroughly cooked.42 CHAPTER 7. 2. 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 . Chopped Ginger.8 Quantity 2c 3 qt. LENTILS 7. Garnish with coriander leaves and serve. 4. garlic. 3.4 Red Kidney Beans (Rajma) Serves 6 . 7. chopped Garam Masala Chopped tomatoes Coriander leaves for garnish Method 1. ginger and tomato as in chicken curry. 1t 1T 1 c 4 1c 1" piece 1t 3 Ingredient Red kidney beans Water Turmeric Salt Oil Onion.

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

44 CHAPTER 7. LENTILS .

45 Quantity Onions cut lengthwise Chilies cut lengthwise Basmathi rice (about 1 2 kg.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 Method . 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. (1 kilogram=2.Chapter 8 Rice 8. 1. Heat vessel with butter.

Add tomato and fry for 1 minute. Remove and serve (Will serve about 4 hungry grad. Fry bay leaves.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 Ingredient . 4.2 South Indian Pullav (Rice) From Sriram. RICE 2. Add chicken + salt + yogurt and fry for one minute. 8. 10.1 teaspoon 4 2 1 1 8 4 Quantity . 7. 9. Cover and cook until the gravy becomes semi-solid. Put onions and chilies in vessel and fry on low heat until onions turn brown. 6. students. Add mint + coriander leaves. 5. Put rice into chicken and mix (It is advisable to cook rice about 3 4 ths and then let it cook with the chicken).teaspoon 1 and a half cloves garlic 1 . cloves.46 CHAPTER 8.1 teaspoon Ginger powder 8 4 1 Ginger 4 " piece 1 . Cook rice in a separate vessel. cardamom and cinnamon. 3.) 8. 11. 1985 1c 1 3 c 1 large 1c 1 . Add ginger + garlic paste and fry until oil separates.

Sprinkle on the coriander leaves in the end. 4. Reduce the ame and cover the vessel. then add the chili. SOUTH INDIAN PULLAV (RICE) 1 1 teaspoon 1 teaspoon Bay leaf Salt Coriander leaves (if needed) 47 Method 1. Add the tomato paste and one cup of water (you have to experiment with the quantity of water needed. add 1 4 cup of coconut akes.1 2 cups to be optimal) and bring the mixture to boil. stir the mixture. Cover the lid again and wait until cooked (might take about 10-15 minutes). 7. Add bay leaf. Add the garlic and ginger paste (preferably prepared from fresh ginger and garlic). . Cut the onions length wise. cloves. Fry the onions and cardamom in butter for about 4 minutes. 11. If you like coconut. 3. 2.2. 5. 13. Add the vegetables.8. I found 1. If you are using green chili. Clean the rice with water and set aside. 8. cinnamon and fry until the onions turn golden brown (This will probably take another 4-5 minutes). 10. rice and salt. 6. Add dhania powder and chili powder (if green chili was not added before). After about 4 minutes. 9. 12.

4.48 CHAPTER 8. . RICE 8. Wash the rice and drain the water. Add ginger + garlic paste and turmeric powder paste and fry until you get a nice smell. Pour the butter into a vessel and heat. 3. (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. Add onions and chilies and fry until onions turn golden brown. 1c 11 2 c 1c 1 2" 2 2 1 teaspoon 14 1 8 teaspoon 1 teaspoon 2 1 teaspoon powder 4 1 2 can or 1 lb. cardamom and cloves. 2. 6. Add cinnamon.3 Vegetable Pullav 2 Recipe from Sriram. 1985 This recipe is slightly spicer than the previous one. Extract one cup of water from tomatoes. 7. Now pour in the tomato water + 1 cup water. 5.

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

or in 2 cups of water for pan cooking. 1 oz. 1 oz. Fry 1 minute. 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. 1 B1 4 c diced tomatoes. Add the water which the rice was soaking in. RICE 8. Clean. Add rice and fry for 2 3 minutes to coat the rice grains with oil.50 CHAPTER 8.5 Navrattan Pullao (Nine-Jeweled Rice) 1c 13 4 c 1 c 4 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 c frozen peas (boiled). Add whole spices. 6 drops red food coloring mixed in 2 t water. Garam Masala. 11 2 oz. Method . and soak rice in 1 3 4 c water for pressure cooking. salt. salt. 4 t red pepper. 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 21 4 c 1 oz. 6 drops green food coloring mixed with A4 1 t water. Pressure cook. 2. wash. building up the pressure to 15 psi and let drop. Heat oil and fry the onions.

4. NAVRATTAN PULLAO (NINE-JEWELED RICE) 51 3. ginger and chili. Chop egg and sprinkle with salt. place onions.5. nuts. . To serve. cashew nuts. Leave the last part plain. chopped egg and all of (C) in a dish and spread the three batches of rice in clumps above it aesthetically. raisins. Divide rice into three parts. Thoroughly mix A with one part and B with another. 5.8. Keep rice separate and warm in the oven. Keep warm until required. Remove and fry almonds. (C) Meanwhile fry the onion until it is crisp. pistachios.

52 CHAPTER 8. RICE .

ginger. " 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. 2. Clean the prawns and squeeze out the water. 53 .1 Prawn (Shrimp) Curry This Recipe from Sriram. Add chili. 4. turmeric powder. 1985 Quantity 1 2 2 1 4 1 4 1 2 1 4 1 2 kg=1.Chapter 9 Fish 9. garlic. Boil prawns on low heat. dhania. salt and mix well. 3.1 lb. Add 1 teaspoon of oil to the boiling prawns.

ginger. Add onions and fry until they turn brown. . Sprinkle on coriander leaves. ounder. 8. Sprinkle 1 t salt inside and set aside. turmeric. 4. 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. rock cod.54 5. 1 2 the coriander. 9. Fry onions until they are soft and golden brown. 7. 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.2 Coriander Fish (Bharia Machli) 4 lb. Preheat oven to 400 F . Add prawns and fry for 2 minutes. 3. coriander seeds. Wash and pat sh dry. 6. FISH When water evaporates and the prawns are dry remove from the stove. brown sugar. mustard seeds. 2. chili. Heat the oil and put in the cinnamon. Blend garlic. CHAPTER 9. remove from the heat and serve. salt and lemon juice until it all becomes a smooth paste (Add some water if needed). fenugreek seeds.

Fry for 2 minutes more and remove. Grill for 1-2 minutes in the broiler. Serve.2. and sprinkle on the remaining coriander. Close opening. 6. and it starts to leave the sides of the pan. Add the tomatoes and Garam Masala. . 7.9. spread the rest of the Masala over it. Coat one side of sh. stu 1 1 2 cups inside. 9. Cover tightly and bake for about 25 minutes. Add the blended Masala and cook until most of the liquid is gone. CORIANDER FISH (BHARIA MACHLI) 55 5. 8.

56 CHAPTER 9. FISH .

Grind the ginger.Chapter 10 Chicken 10.1 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 . garlic. 21 2 teaspoons 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. 57 Method . and almonds with water.2 teaspoon 7 tablespoons 1 small carton 1 4 teaspoon 2-2 1 2 lbs.

bay leaves and cloves and fry until the bay leaves turn brown. Keep adding tablespoons of yogurt and fry until you get a consistent mixture. 3. 10.2 Malai Chicken Recipe from Sriram. 7.58 CHAPTER 10. 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 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 . Pour the paste from the blender and fry for a couple of minutes until the oil separates. 8. 6. CHICKEN 2. 5. Add the onions and fry for a few minutes. Add the chicken. and fry the chicken until it turns golden brown. whipped cream and salt and cook gently (low heat) for 20 minutes. Heat oil in a non-stick pan. Keep it aside and drain the oil. Add Garam Masala and coriander leaves and cook for another 10 minutes. Add 1 tablespoon of yogurt and fry for 30 seconds. Heat some oil and add the cardamom. 4.

5. CHICKEN CURRY NORTH INDIAN STYLE to taste Salt Turmeric 59 Method 1. Add red chili. Heat oil.6 minute. 6. 3. cloves. cardamom. mostly from mom's but synthesized with recipes from other friends. Sprinkle in chili. cinnamon stick. minutes until 4 8. 4. 10. breast pieces Plain yogurt Onions very nely chopped Vegetable oil Cloves Mustard powder Cardamom . and bay leaf. Add the chicken and fry for 5 minutes. cumin powder and turmeric. Just before removing. dhania powder. Add the onion and fry for two minutes. 2. thighs. add the whipping cream and cook for a few minutes.10. Quantity 1 lb. 7. Add Garam Masala and coriander leaves 11. and cook until the bay leaf turns golden brown.3 Chicken Curry North Indian Style My own. 9. Add can of tomato paste and cook on low heat.3. 10. Remove after a couple of minutes. Add the ginger garlic paste and fry for 4 . Cover chicken + salt (add water if needed) and cook for around 15 3 cooked. 1 small carton 2 medium 4 tbl 2 1 2 tsp 2 pods Ingredient Chicken-drumsticks.

set aside for at least 4 hours. When oil is hot. Add yogurt and mix well until the chicken is covered liberally with yogurt. 6. if you are using them. 3. Set aside for 1 hour before cooking. and add cumin powder. If kept in the refrigerator. add Garam Masala. there isn't enough sauce in the pot. 2. and coriander seeds and fry for 30 seconds. Add ingredients from the frying pan. Heat oil in a large heavy pan. Add the onion and fry for two minutes until the onion beings to turn brown. Lower heat to medium. 4. Use your hands. Cook for 25 minutes or until the chicken is tender. cardamom. if there is too much liquid in the pot. if using it. If after 10 minutes. Remove fat from the chicken and then salt and pepper it. releases water that becomes a part of the sauce.60 tsp 1 tsp 1 tsp 1 2 " piece 4 cloves 1 tsp 3 to taste 1 tsp 2 1 2 CHAPTER 10. add 1 4 cup water. Variations: There are several variations to the above recipe: Important note: When chicken is cooked with a cover on the pot. 5. CHICKEN Cumin powder Garam Masala Chili Powder Ginger Garlic Coriander Seeds Salt Freshly ground pepper Method 1. it . Add mustard powder. stirring every 5 minutes. Sprinkle with chili powder. Cook uncovered over high heat for 4 minutes. Add cloves. cook uncovered until the liquid evaporates. Conversely. Brush excess yogurt o the chicken and put it in a large pot. add mustard seeds. Add the ginger and garlic paste and fry for 4-6 minutes. Reduce heat to low and cover. 7.

2. When the chicken is 4 done. Add chili to make it hot if desired. Method . chopped Finely chopped garlic Vinegar Dried chili (optional) Ingredient 1. Heat oil over high heat. 5.4. 3. Add sliced potatoes to the pot when you start cooking the chicken. separate legs and thighs. This variation is usually called \Malai Chicken" or literally \creamy" 3 chicken. Fry until a smooth paste is obtained. Leave out the yogurt. add one small can of tomato paste. 2. Take care not to burn them. Just before removing add a small carton of whipping cream. Stir constantly to avoid burning and coat the chicken pieces evenly. 4. bring to a boil. and add salt. Leave out the yogurt. CHICKEN CURRY (MURGA) 61 1. 10. Add chicken. add water.4 Chicken Curry (Murga) 4-6 Servings Quantity 2-2 lb. 3. 1t 3t 1c 1 c 4 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. Boil two potatoes for 10 minutes before slicing them thinly. Cover pot and lower heat. Add 1 4 cup of water just before turning the heat to low and covering the pot. ginger and tomatoes. Add onions and fry until golden brown. Add garlic. and cook for a few minutes.10. back and split breast. Cut chicken.

10. CHICKEN 6. If you are using the ready made tandoori paste then life is a lot easier. DON'T THROW THIS AWAY. Rub in the Masalas as a mixture or one at a time. you'll get a more authentic taste since the original TC is after all marinated in it. 4. The idea is to let the Masalas seep in the cuts with the soy sauce. You can leave it for little while to seep in. 3. 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. After the chicken is done. Let it evaporate in the oven . Replace all occurences of masala and soy sauce(or yogurt) with the tandoori paste. 2. Take the chicken and make *deep* cuts in it (so that the Masalas seeps in quickly). 5.5 Tandoori Chicken 2-3 Servings Quantity 6 pieces 2 tsp 2 tsp to taste Dash to taste 1 tsp Ingredient Thawed chicken. add vinegar and cook for another 5 minutes on very low heat. If you are using yogurt. If you are using soy sauce as the base.62 CHAPTER 10. The yogurt tends to leave a considerable amount of water behind. put some on the chicken pieces and let it seep in the cuts. In this case. mix the Masalas in the yogurt rst and then rub the stu into the chicken cuts as before. Sprinkle on Garam Masala and serve.

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

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 11 2 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

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:

1 4 c 4 cloves 1" piece 1 t 2 3 c 4 to taste Quantity Ground lean meat Chopped onion Chopped garlic Ginger. garlic. 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. salt and pepper. chopped Yogurt Turmeric Green onion Garam Masala Coriander Salt and pepper Method 1. onions.2. Pressure cook for 10 minutes at 15 psi (or 25 min over low heat.11. Heat the water and add the meat. EGG COOKED WITH MEAT AND FRIED (NARGISI KOFTA) 67 1 lb. . ginger.

5. Add the green sprigs of onion. 4. Cover and bake at 250 F for 15-20 minutes. Coat the hard boiled eggs with the above and deep fry. Garam Masala and yogurt and knead well. 3. tomatoes and yogurt and fry well until the Masala is a paste. fry the onions to a golden brown. trim and dry pork. LAMB AND BEEF Reduce pressure and drain half the liquid. ginger. pour into a serving dish. 3. cut the koftas in half and arrange over the curry. 2. Add the vinegar and Vindaloo paste and cook for 2 minutes. 1 2 cook for 10 minutes covered. etc. Heat ghee. Clean. Cut into 1" cubes.68 CHAPTER 11. ginger. 11.3 Pork Curry Serves 6 or 8 Quantity 11 2 lb. add garlic. Knead or grind until slightly sticky. mix in egg yolk. Serve garnished with coriander leaves and Garam Masala. Add water 1 c water and to the mix if necessary. 2. Method . and tomatoes as in chicken curry. wash. Make Masala with onions. 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. Add the besan (or 1 2 c soaked lentils) and cook for 10 minutes. When curry is ready.

Add salt and pepper. 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. 6. 4. or in a heavy pot for 11 2 hours. 11. 2. Uncover and dry the liquid. 1 onion. almonds and garlic. Heat oil and fry the remaining thinly sliced onion.4. Reduce pressure. Boil down the amount of water (30 minutes) while the potatoes cook. . Blend coriander seeds. 3 3 4 c 4 cloves pinch 2t 3 c 4 1 oz. Keep aside. Add the pork and pressure cook for 20 minutes. 7. add and cook the potato pieces coated in the liquid. 1 c 2 1 oz. until the pieces are tender. Cube potatoes. 5. 3. Clean. wash and dry mutton. Add the mutton and fry until the liquid dries up. 3 6. 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 Shahi Korma (Mutton Curry) 1 2 lb. Marinade the mutton in above mixture for 2 hrs.11.

13. Add fried ground onion. 10.70 8. 9. Mix it with the cooked mutton. Add soaked or ground sa ron. LAMB AND BEEF Add beaten yogurt and fry until it leaves oil. . 1 hour Add Garam Masala and bake at 250 F for 2 Serve garnished with chopped coriander leaves. 12. 11. CHAPTER 11. Beat the cream.

Ever since I was very little.1 Kheer (Vermicelli Pudding) Recipe from Dalbir Chadda: This has been my all time favorite dessert. 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. Pour in the milk and stir over medium heat until it boils. 2. What makes this dessert unusual is that it is not as sweet as most Indian desserts. Over low heat stir vermicelli into butter until it turns light brown. It is fairly simple to make. Break vermicelli into 3" pieces. I can remember asking for seconds and thirds. pot. 71 . 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. Melt butter in a 4 qt. 3.

6. 7. when cool. almonds and pistachios (maybe before it cools). Pour into individual dishes and serve. Continue to cook under low heat for 10 minutes. chill in the refrigerator before serving 12. 4. 2. 6. . Simmer and add sugar and stir for 2-3 minutes more.72 CHAPTER 12. DESSERTS AND OTHER GOODIES 4. Add whipping cream and continue to cook for a couple of minutes. 5.2 Rice Flour Pudding 6 servings 42c 3 4 c 2 oz. Cool (in refrigerator for 30 minute) add the rose water. 1 oz. almonds and sugar. 5. Remove from heat and. Cook over medium heat until a creamy consistency is achieved (20-30 minutes?). 3. Blanch (optional) and shred nuts. Put in the raisins. Mix rice our into the milk and mix until smooth. 2 Quantity 1 Ingredient Milk Sugar Rice our Rose water Almonds Pistachio nuts Method 1. 6-8 drops 1 oz.

stirring constantly to prevent burning until it has changed to a brown color and smells done.3 Besan Bur Quantity 1c 1c 1c 4 seeds Ingredient Besan Shortening Sugar Cardamom Nuts (optional) Method 1. Turn o the heat and stir in the sugar. Spread 1 2 " thick onto a platter. BESAN BURFI 73 12. (Test: a few drops of water sprinkled on it sputters instantly).3. 6. 2. 5.4 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. 12. . Wash and drain the rice. Fry. 4.12. Melt shortening in a pan. Turn down heat and add cardamom and Besan. Cut into diamond shapes after it has cooled down. 3.

carnation powder and yogurt and blend together. Remove from heat and add crushed cardamom seeds. Knead well adding milk if necessary. Make a smooth ball. 2. DESSERTS AND OTHER GOODIES 1 c water for 1 hour. Boil the rice in the same water until it is coated and the water dries up. 6. Serve hot or cold decorated with silver leaves (optional). 2. 5.] 12. cover and let rest (30 minutes?). rose water and shredded almonds. add sugar and stir in well.5 Gulab Jamuns (Easy Method) 1c 2c 2c 11 2 c 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. Scrape the sides and bottom frequently to prevent sticking and mash rice while stirring. . 4. 8. Silver leaves are VERY FINE. Soak in 2 2 3. tasteless sheets of silver. Add Bisquick. When it is creamy. 3. 4.74 CHAPTER 12. Add the milk and simmer on low heat for 1 1 2 hours. Heat butter and pour in a bowl. 7.

Heat ghee add suji and stir on low heat until mixture becomes light creamy in color and ghee leaves the side of the pan. 7. . Serve hot. Boil sugar and water together for 5 minutes. bring to boil. 9. 3. Heat the water. 2.6 servings 2 1 2 1 2 Quantity 1 11 2 c 1 oz.6. Make 12-14 small balls. 4. 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 . and raisins. almonds. 8. Add the syrup and stir briskly until it is absorbed in the semolina. add cardamom seeds and simmer. SUJI HALVA (SEMOLINA HALVA) 5. 8 c c c Suji (semolina) Sugar Ghee Water Sliced almonds Raisins Green cardamoms Ingredient Method 1. serve hot or cold. 1 oz. 75 6. Soak in sugar syrup until they double in size (1 hour or overnight) 10.12. Boil. Mix in crushed cardamom seeds. then simmer to reduce the water by half. 12. 5. add sugar.

4. 2. 2. . Cook until the milk is reduced by half. Add sugar and cook on low heat until creamy (about 25 minutes).7 Sewian (Vermicelli) 2c 31 2 c 3 4 c 1 t 4 Quantity Ingredient Sewian (vermicelli) Milk Sugar Rose water (or 6-8 small cardamom seeds) Ghee Method 1. Remove from the heat. Add in rose water. Clean and grate the carrots. DESSERTS AND OTHER GOODIES 12.76 CHAPTER 12. Fry the sewian in hot oil until golden brown. Heat milk to boiling and add the carrots. 3. Decorate with blanched nely shredded almonds and pistachio nuts and silver leaves if desired. 1 2 gal 2c 2c 1c to taste Quantity Ingredient Carrots Milk Sugar Carnation milk powder Oil Nuts Method 1. Heat the milk to boiling and add the sewian. 5.8 Carrot Halva 4 lbs. 12.

Be very careful so as not to add any extra water. Cook until liquid is almost gone. Pour some cold water over the curd to cool and wash it. 4. Throw away the liquid part by sifting the stu onto a muslin cloth. Remove the paste and make small balls (1-2" in diameter). 3. stirring often. Add the nuts and raisins and turn o the heat. if the curd is too dry and will not blend. Bring the milk to a boil and add vinegar to the boiling milk to separate the whey. . Add oil and cook more.12. 5. stirring to prevent sticking and burning (3 to 4 hours). to roast the carrots well (about 1 hour). 4. Add the powdered milk and sugar and cook until all the liquid is gone and the mass does not stick to the sides. RASGOOLA 77 3. Put the curd in a food processor or blender and blend at high speed to get a smooth consistency. 7. 2 5.9.9 Rasgoola 1L 2 tsp 1 12 C 3C Quantity Homogenized Milk White Vinegar Sugar Water Ingredient Method 1. Will keep in the refrigerator for up to 1 week. 2. Discard the water and hang the cloth for 15-20 minutes to let the excess water drip o . You may add just a little (1 tsp or so) water while blending. 12. Pour in a serving dish and serve warm or cold. 6.

10 Mango Ice Cream This is a great desert which can be made with very little e ort. If not. . 2. 12. Put in the freezer for about 8 hours. Make sure that there is at least 2-3" of water in the vessel. Mix all of the pulp. Remove from the heat and let the stu cool down. Continue boiling the syrup and gently drop the curd balls in the boiling syrup. You can replace the Mango pulp with any other pureed fruit. The Mango pulp can is about 6" high and 3" in diameter.I think it is the only size available in an Indian store.5 " in diameter and should be available in your neighbourhood grocery store. Boil water in a wide vessel. The condensed milk can is about 3" high and about 2. DESSERTS AND OTHER GOODIES 6. condensed milk and whipped cream in a bowl. Well. 9. I do not remember the exact numbers so let me describe the sizes. Method 1.78 CHAPTER 12. 8. Serve cold. 1 can Quantity Ingredient Condensed Milk Whipped cream(Cool whip) Mango pulp (Alphonso) It is very confusing to describe quantities as 1 can. Add sugar to the boiling water to make a light syrup. 1 can 12 oz. add more water and increase the quantity of sugar proportionately. Cook the balls in the boiling syrup for 30-40 minutes. 7. Put the balls and the syrup in a storage container and refrigerate (don't freeze).