INDIAN FLAVOURS 12 delicious recipes from the land of spices ‘ Sa \ ‘SPICES BOARD INDIA aChef Jose Varkey Casino Group of Hotes Published by: Spices Board India Recipes by: Chef Jose Varkey, CGH Edited by: Dr. PS.S.Thampi, Deputy Director (pub), Spices Board Assistance: S.Palanichamy, Editor, Spices Board Camera: Ramesh Kumar Copies: 500/October 2010 @ 1 dA nN FLAVOURS~ . this book will create an opportunity for many who stay from the hearths and cooking to attempt to make their own food of different tastes and enjoy the pleasantness of Indian spices besides the generic dietary and nutritional properties...” VJ-Kurian TAS Chairman Spices Board Government of India India has been the home of the most sought after spices since the beginning of the human civilization. Today technology complements tradition to produce spices and spices products that ate the finest anywhere. Indian range of spices include a staggering number of over 60 varieties with innumerable specialties finding its application in vatious segments like the culinary, medicinal, cosmetics, beverage, seasonings, sausage, bakery, flavour, natural dyes ete Spices Board India under the Ministry of Commerce and Industry, Government of India is the flagship organization for the development and promotion of exports of these varieties of Indian spices and spices products. ‘The Boatd is the global I link between the Indian exporters and the importers ee Ff abroad e ‘The Board has been spearheading activities for excellence of Indian spices, ee involving every segment of the Indian industry. The Board has made quality & and hygiene the corner stones for its development and promotional strategies. Rg ‘The Indian export of spices and spice products has crossed 5,00,000 metric tonnes for the first time in the history of spice trade. ww, cee, iN D1ANFLAVOURS @B so: an FLAVOURSGINGER LIME (oof portions 4) An aperitif. extracted from crushed ginger, lime and mint leaves laced with hone). Spices & herbs Fresh tender ginger-Crushed 15 gm. Fine julienne of fresh tender ginger 5S gm Mint Leaves 8 pieces Freshly squeezed Lime juice 100 ml Honey 120 gm Cold Water 800 ml Ice (optional) Method Place the crushed ginger into a glass jar ,pour the lime juice and keep overnight in a refrigerator until the juice turns pinkish. Strain and blend the honey & Water. Serve in mini juice glasses garnished with ginger julienne and mint leaves iN pD1ANFLAVOURS @n FLAVOURSJAL JEERA (Wo of portions 4) An infusion of spices and black salt as an aperitif Black Salt 3 gm Spices & Herbs Pepper Powder 2am Cumin powder 2gm Mint Leaves for grinding 20 gm Mint leaves for garnish 8 pieces Green Chilly 2am Coriander leaves 20 gm Jaggery 20 gm Water 800 ml Method Grind all the ingredients to a fine paste and mix warm water leave for three minutes. Strain off the solids and chill if necessary. Serve in mini juice glasses and garnish with mint leaves ww ww iN p1ANFLAVOURS @@ |b: aN FLAVGURSMUTTON SHEEK KEBAB (no of portions 4) Mutton (minced) 700 gm Spices Garam Masala 2em Chilly powder 4 em Dried Mango Powder 2em Cumin Powder 4 em Black Pepper powder 4em Nutmeg Powder 2em Garlic Paste Sem Ginger Paste Sem Chat Masala 4em Rock Salt to taste Cashew nut Paste 10 gm Onions (chopped) 100 gm Coriander leaves (Chopped) 50 gm Garnish Lemon Wedges 4 nos Onion rings 8 nos Method Mutton Mixture Mince the mutton and blend well with all the spices except the chat masala, add Cashew paste, chopped onions and coriander leaves and blend well. Keep it aside in a refrigerator for about an hour. Skewering Make the mixture into eight equal balls and using wet hand spread the balls by spreading cach ball along the length of a SS skewer about 1” apart and making each kebab about 4” long Cooking Preheat the Combi oven to 300°C and cook the kebab with the skewer for about five to six minutes. Serving Sprinkle some chat masala on the kebabs and serve hot garnished with onion rings and lemon wedges. iN D1ANFLAVOURS @@ | b1AN FLAVOURSMULLAGATWANEY SOUP wo of Portions 4) This is the traditional Mulakuthanni of Southern India transformed to turmeric colored puree soup during the British Indian era, It is a blend of spices, lentil and vegetable stock- a meal by itself. Dices of meat or chicken also could be added to make it non vegetarian. Spices Method Vegetable Stock Well cooked and mashed lentil Ginger Garlic Cinnamon Coriander Cumin Fennel Turmeric Fenugreek Tomatoes Curry leaves Oil Shallots or Onion Boiled rice Salt 900 ml 200 gm 5gm 5pm 3gm 10gm 10gm 10gm 2gm 2gm 200gm, 1 bunch 15ml 15 gm 50.gm to taste Prepare a vegetable stock and add in the cooked lentil - let it simmer for a while Dry roast and powder coriander, cumin, and fennel and add along with turmeric, fenugreek, half the onions, and garlic, ginger, cinnamon, curry leaves, tomatoes, crushed pepper corns and add to the lentil mixture. Simmer till the tomatoes are cooked. Make a puree of the above, reheat, close the fire and blend the first extract of coconut milk. ‘Temper it with sliced onions and fresh curry leaves. Lace with lime juice and adjust the salt. Serve hot garnished with boiled rice. IN p1AN FLAVOURS @@® | »0:aNFLAVOURSMAHI TAMATER (no of portions 4) Fish cooked with sober spices in thick tomato gravy. Fish 700 gm Tomatoes 200 gm Turmeric 10gm Oil 50 ml Onion 200 gm Ginger garlic paste 50 gm Ginger 50 gm Garlic 50 gm Green chilly 10 gm Salt to taste Spices Paste Red chilly powder 20 gm Jeera powder 10 gm Coriander powder 15 gm Mustard powder 5am Methi Sam Garnish Methi Coriander leaves finely chopped Tomato wedges Method Marinating the fish Marinate the fish with chilly powder, ginger & garlic paste and salt and test in refrigerator for 30 minutes Sealing of the Fish Sear the sides of the fish with minimum oil in a pan For the gravy Use the oil used to seal the fish and sauté chopped onion, ginger, garlic, Methi. Add the spice paste made of turmeric, coriander, chilly, Jeera. Add sliced tomatoes to the same and cook for a further 10 to 15 minutes. Add the pieces of fish and some water and continue to cook tilla nice thick sauce with velvety consistency is formed & the fish is cooked. Serve garnished with Blanched tomato wedges, methi leaves and freshly chopped coriander le: iN D1ANFLAVOURS @® | \ 01 aN FLAVOURSPATTRANI MACHI (no of portions 4) A Parsi dish from the west coast of India where the fish coated with green masala chutney wrapped in softened banana leaves and stemmed or griddled. Spices Method Silvery Pomfret (200 gm each) 4 nos Green chilly 50 gm Garlic 20 gm Coriander leaves 200gm Raw mango (optional) Ino Coconut -Grated Yano salt to taste Softened Banana leaves 4 pes (to wrap) Make a paste (Chutney) of grated coconut and spices. Smear the fish with the paste and wrap tightly in banana leaves and griddle or steam. Open up the banana leaf only at the time of service to encompass all the aroma and flavor till it reaches the guest. =a: iN p1ANFLAVOURS @® | d1AN FLAVOURSMUTTON ROGANJOSH (Wo of portions: 4) A slow cooked Kashmiri reddish Mutton curry, with Rathanjog and Kashmiri chilies Mutton Curry Cut 800 gm Spices Rattanjog (Bark of a Tree from Kashmir) extract 20 ml Saffron a pinch Cumin a pinch Kashmiri chilly paste 25 gm Ginger garlic Paste 25 gm Nutmeg, a pinch Mace 10 gm Garam masala Onions (Chopped) 100gm Oil or Ghee 30gm ‘Tomatoes (Chopped) 120g Mutton Stock 500 ml Coriander leaves 1/2 bunch Method Make a curry paste using items Cumin, chilly paste and Ginger garlic paste Heat fat &fry the onions till golden brown and add the prepared curry paste. Fry the above mixture till masala fragrance emerges and add the tomatoes. ‘Add the meat and half of the saffron, stir well so that the masala gets uniformly coated on the meat. Add stock, nutmeg, mace and rattan jog extract and simmer the meat till well done. Add the rest of the saffron soaked in little milk. Serve hot garnished with chopped coriander leaves. Any of Indian breads or Pulao goes well with this dish. iN p1ANFLAVOURS @® | d1AN FLAVOURSBRUNTON'S PORK ROAST WITH MUSTARD SAUCE (No of portions: 4) Portuguese influenced pot roasted pork of Fort Cochin where Vasco da Gamma arrived in search of spices especially pepper the black gold of those times. Pork meat 600gm Spices for the Marinating Chopped garlic 10 gm Chopped green chilly 5 gm Chopped ginger 10gm ‘Turmeric powder 2m Chilly powder 5gm Ginger, garlic paste 10gm. Mustard powder 5gm Pepper powder 10gm Jeera powder 5gm Salt to taste For Pot Roasting Mire poix Onion quarters 02 nos Garlic 02 nos Green chilly 02 nos Ginger 01 piece Curry leaf 02 springs Carrot 02 no (small) For Roast Gravy ‘Tomato Puree 100 gm For Mustard Sauce Mustard without skin 100gm, Sultanas 100gm Vinegar 150ml @lend all this into a smooth paste and dilute to sauce consistency) Method Marinate the pork meat with marinade ingredients and keep over night. Pot roast the pork and make the roast gravy in same pot with tomato puree. Carve and serve with mustard sauce and roast gravy. In p1AN FLAVOURS @@ | 01 aN FLAVOURSPORK VINDALOO (no of portions 4) A Portuguese adaptation at Goa the West Coast of India. It tastes more authentic if it is allowed to pickle for a day. Pork 700 gm Onion- Chopped 500gm Groundnut oil 100gm Spices for Marination Crushed Black pepper corns 10 gm Cloves 2gm Green chilly 10 gm Spices for Vindaloo paste Red chilly paste 20 gm Cinnamon powder 10 gm Cumin powder 10 gm Coriander powder 10 gm Turmeric powder 5m Ginger garlic paste 60 gm ‘Malt vinegar for marination & Paste 200 ml Method Marination Clean, remove excess fat and cut the pork into 1” cubes Pound the entire marination masala blend with half the vinegar and rub into the pork cubes and keep in a refrigerator at least for two hours Cooking Make the paste with all the paste ingredients, Heat oil and sauté onions over a medium heat until golden brown add the paste and cook till the oil separates add pork cubes with the marinade and cook till the pork is done. Adjust the taste with more vinegar and salt if needed. & iN p1ANFLAVOURS @@ |p: an FLAVOURSKADAHI SUBI (Xo of portions 4) Khadai genre of cooking -a semi dry Indian style, An assortment of colorful vegetables is sautéed in spice infused ghee and laced with tomatoes. Itcan be eaten with Indian breads like Roti, Nan or Phulka. Spices Capsicum Carrots Beans Cauliflower Green chilly Fresh Ginger- Julienne Fresh coriander leaves chopped ‘Tomatoes-chopped Ginger garlic paste Coriander powder paste Whole red chilly (Byadagi) Fenugreck leaves Garam masala Ghee or Oil Salt Method 150 gm, 200 gm 100 gm, 200m Chopped 4 nos 10gm 20gm 150 gm, ‘To taste Clean and cut the capsicum, carrots, beans and cauliflower into batonettes. Heat The ghee add in crushed red chilly, chopped green chilly, ginger garlic paste, coriander powder and fenugreek leaves one after another in slow fire to ensure that ghee gets the taste, flavor and aroma of these spices. Add the vegetables stir well and keep covered for about five minutes under slow fire. Add in the chopped tomatoes and finish cooking. Once the dish becomes semi dry and colorful add in the garam masala and serve hot. iN p1ANFLAVOURS @Lien _ @ | 01 an FLAVOURSVATTLAPPAM wo of portions: 4) A dessert similar to Crime caramel but made of molasses and coconut milks instead of sugar and milk. Eggs 10nos 1" extract of Coconut milk 175gm Jaggety (Molasses) 500 gm Water 265ml Spices Cinnamon 4 cm (piece) Cardamom 15 pods Cloves Snos Vanilla essence 15gm Method Powder the cardamom cloves and cinnamon together, ‘Add one and a half cups of water to the jaggery and boil until the jaggery melts, Leave it to cool, Beat the eggs well with the powdered spices and add the melted jaggery and coconut milk gradually and beat again Strain it into a bowl and add the vanilla essence. Steam for an hour or more according to the utensil used. Serve hot or cold. IN b1AN FLAVOURS @@ | bi an FLAVGURSMASALA KULEFI (No of portions 4) Milk and spices dessert complimenting each other traditionally served in mud pots Milk 500ml Cream 20ml Spices Cardamom Powder 3gms Cloves gm Cinnamon gm Saffron 2 strands Almonds 10gms Sugar 50gms Method Boil and reduce milk to half of original quantity Add sugar and continue to thicken for another 20 minutes Add the cardamom powder, clove powder, cinnamon powder and saffron, Allow to cool for some time and then whip cream till thick and lightly fold it into the milk mixture, pour into moulds or earthen pots and refrigerate. Garnish with almonds and serve semi frozen. iN b1AN FLAVOURS @NDIAN I FLAVSURS SPICES BOARD INDIA Ministry of Commerce & Industry, Govt. of India Sugandha Bhavan, Palarivattom P.O. Kochi - 682 025 Tel: +91 484 2333 610 - 2333 616 Fax: +91 484 2334429/2331429 Email: spicesboard@vsnl.com Web: www.indianspices.com