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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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7 Sewian (Vermicelli) : : : : : : : 12.8 Carrot Halva : : : : : : : : : : 12.5 Gulab Jamuns (Easy Method) : 12.9 Rasgoola : : : : : : : : : : : : : 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 12.1 Kheer (Vermicelli Pudding) : : 12.CONTENTS 3 11 Lamb and Beef 11.4 Kheer : : : : : : : : : : : : : : 12.2 11.2 Rice Flour Pudding : : : : : : 12.1 11.10Mango Ice Cream : : : : : : : : 71 : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : .3 11.3 Besan Bur : : : : : : : : : : : 12.6 Suji Halva (Semolina Halva) : : 12.

4 CONTENTS .

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

January 1989 1." Having not had most of the experience rsthand. 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. This compilation was done by Marc Meyer (ingvax:marc). . In the latest update. you add a `little' of this and wait 'til `that' happens and then serve. They are not recommended for complete novices. this collection of recipes has come together as a collection of concoctions. like my mother for instance. The reality is that most of the Indian recipes assume some familiarity with Indian spices and more so with cooking in general. The exceptions to this are the rst two recipes for chick peas and for cauli ower. 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. Sanjiv Singh Pittsburgh. The reason is simply that I can nd other recipes in abundance without having to transcribe them. Credit goes to Sriram for getting me started on this indeed most of the recipes listed here came via him. hopefully exotic enough that cannot be found together elsewhere.6 CHAPTER 1. is that they never wrote any of their craft down.2 Sanjiv Singh The problem with the cooks I grew up with.3 Acknowledgement Also this book contains the recipes taught by Mrs. 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. the recipes are disproportionally Indian. By the way. Pawan Datta in her Indian Cooking class of Fall 1981. Through my e orts to write down some means of replicating what I would undoubtedly forget. I would prefer recipe contributions in electronic form. a couple of recipes have been added and the book has been separated into chapters. 1. At this writing.

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

8 CHAPTER 1. PREFACE .

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

Made of stigmas of a ower grown in Kashmir and Spain. Dried leaves are much less fragrant than the fresh ones.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. Combine ingredients until they are well mixed and blend at high speed for 2-3 minutes until completely pulverized (LINE MISSING. Used as a avoring and for avoring curries. A mixture of spices details come later. Has some scent. It is aromatic and yields a yellow color. Fresh and dried leaves are used in the preparation of chutneys. Larson Pudina Anar dana Kesar Haldi CHAPTER 2.10 Fennel Seed Fenugreek Garam Masala Chat Masala Ghee Mustard oil Mint Pomegranate Sa ron Turmeric Sauf Methi Garam Masala Chat Masala Fat for frying. Pungent oil made from black mustard seeds. To make Garam Masala: (approximately 1 1 cups) 2 3 . Pound cinnamon sticks into smaller pieces.) . Pure ghee is clari ed butter. Remove the seeds from the cardamom pods. Has a pleasant bitter avor and sweetish odor. Available whole or ground. Aromatic herb. Do not let them turn brown. The recipe seems to be complete. A avoring agent. but as the original had this I am letting it remain. A variation of Garam masala Available in Indian stores. INGREDIENTS Has an agreeable odor and licorice avor. An aromatic powdered root.

3. Beat yogurt and milk until smooth. 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 . and serve. 3.1 Onion and Tomato Raita 4-6 Servings Quantity 8 oz. Chop onion and tomatoes and add to yogurt. 2.Chapter 3 This and That 3. Add salt and pepper and sprinkle the Chat Masala over.

3. Grind coriander. 2. 4. Separate pulp from the tamarind and squeeze out the pulp. 1 tsp 4T 1 medium 1. Soak the drops in warm water. Squeeze water out of boondhi and add to yogurt. 5. mint. 4. pick and wash the coriander and mint. . and add Chat Masala to yogurt. Add milk. Make a pouring paste of the besan and water. green chili and onion into a ne paste. 5. Add the tamarind pulp and salt.12 to taste to taste to taste 1 12c 1 4 c CHAPTER 3. pepper. Quantity Coriander leaves Mint leaves Green chili Seedless tamarind Salt Water Onion Ingredient Wash and soak tamarind in water for 1 hour. 3. THIS AND THAT Salt Pepper Chat Masala Yogurt Milk 1. 3. Remove the drops when golden brown and dry on a paper towel to remove extra oil. Heat ghee and drop paste into it through a slotted spoon to get little drops that fall one at a time (these are boondhi). 2 Clean. salt. 2.3 Mint and Coriander Chutney 1 bunch 1 bunch 1 1 oz. 6.

. In an airtight jar this can be refrigerated for up to one week.3. MINT AND CORIANDER CHUTNEY 13 6.3. Blend well.

14 CHAPTER 3. THIS AND THAT .

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

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

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

BREADS .18 CHAPTER 4.

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

(You may add some salt and ground red paprika. Add some coriander leaves too. mash them. (Add salt/pepper to taste). if you want to. and let it simmer and thicken gradually. 2. serve the rice-bhel mixture. Pour into a serving container (like a creamer). Mix the ingredients on the plate and eat. Roast the cumin and grind it. SNACKS Method 1. and then dust the cumin powder over it. add the potatoes. 3.20 CHAPTER 5. First boil the potatoes. Next pour on the sauce and top with the coriander garnish. Dissolve about 4 Tbsp of tamarind concentrate in 1 cup of hot water. Dissolve the jaggery (or sugar) until the sauce becomes tart and slightly sweet. then the onions. 4. On a plate.2 Bonda With Instant Mashed Potato This recipe was taken from Saranya Mandava's book on Indian cuisine. chilies. 5. 5. 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 . Mix the pu ed rice and sev/bhel mix in a large bowl.) The sauce should be of a consistency slightly thinner than maple syrup. and add pepper to taste. salt them.

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

In a bowl put the besan and half the water. 2. 4. 5. pepper and Garam Masala and beat again. 3. 5. Clean dal. Wash and pat dry the spinach leaves. Fry until golden brown. Serve hot. Drop spoonfuls of batter in the hot oil using a large tablespoon. 4. Beat hard for 5 minutes. wash and soak in water for 4 hours. Add salt. SNACKS A few spinach leaves Oil for deep frying Method 1. Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely. . Heat oil until smoking hot. gradually add the rest of the water. 2. and stir until it becomes a thick batter. Add salt and start heating oil. 3.22 CHAPTER 5. dip the vegetables in the batter and deep fry until golden brown. and leave to swell for 30 minutes. Wash peel and slice the onion and potatoes.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.

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

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

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. Let them boil for at least 15 minutes. 25 Method .Chapter 6 Vegetables 6. This recipe livens up ordinary cauli ower and potatoes into something quite di erent. 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 1.1 Gobi Aloo (Cauli ower and Potatoes) This is my own recipe. however it adds a nice touch. After they are done. turn o the heat and let them stand in the water. Start boiling the potatoes in a saucepan.

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

Salt to taste and serve. Waituntill the onion starts to turn golden before adding the rest of the spices (except for the Garam Masala). MASALEDAR SEM (SPICY GREEN BEANS) Vegetable Oil 27 Method 1. Add the mustard seeds and wait until they start popping. Let them boil for at least 15 minutes.3 Masaledar Sem (Spicy Green Beans) Serves 6 This recipe is mostly Madhur Ja rey's. It de nitely warrants experimentation. Continue stirring the chick-peas under medium heat for 5-7 minutes without covering. This recipe is guaranteed to spice up an ordinary meal. 4 7. Mix around for a while and then add onions. Check the tenderness of the potatoes. Add bay leaves. although I don't follow it to the letter when I cook anymore. If they are still too hard. Green beans (Trim the ends and then cut the beans in half crosswise. While the potatoes are cooking. 4. 5. 2. add another 1 cup of water and cook for another couple of minutes. Add Garam Masala. If you are using the potatoes. After they are done. 6. cardamom and cloves.) Ingredient . 6.6. heat the oil in a wide skillet until it is very hot. 3. turn o the heat and let them stand in the water. start boiling them in a saucepan.3. Quantity 1 1 2 lb. It also goes well with plain rice and meat or chicken that has been prepared simply. so I don't cook it as much in the end. I like to serve the beans a little crunchier than you would nd in an indian home. Cut up the potatoes into bite sized pieces and add to the skillet. Add chick-peas with all the liquid.

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

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

6.2 cup Quantity Ingredient Vegetables Coriander powder Chili powder Garlic powder Salt large Onion Mustard seeds Urad Dal Tomatoes-crushed Method 1.5 Vegetable Curry Recipe from Sriram. Otherwise cover the pan and let the vegetables cook. Add the vegetables.30 CHAPTER 6. VEGETABLES 6. 3.1 teaspoon 8 4 1 1 8 .6 Green Pepper Curry This recipe from Sriram .1 teaspoon 4 2 1 8 teaspoon 1 1 4 . coriander and the chili powder along with salt and place it aside. Mix the garlic. Wait until the mustard seeds stop making any noise. (This might take about 1015 min. 2. 1985 1 cup 1 . 5. Pour about 2 tablespoons of oil in a pan and heat.1 teaspoon 4 2 1 . Fry for about 5 minutes.) 6. 4. The mustard seeds will split and the oil may spill. Be careful when you are doing this. Add mustard seeds and urad dal.4 teaspoon 1 teaspoon 1 1 . the mixture of step 1 and the crushed tomatoes. if you are using canned vegetables. Add onions and fry until the onions turn brown.

Add green pepper and Masala. add onions and fry for 4 minutes.6. 2. 3. Cook on low heat (should take around 15 minutes). 6. Method 1. turmeric. Add coriander leaves. 4. Add tomatoes and fry for 2 minutes. Grind chili-powder.7. Heat oil and add vadium. 5.7 Dry Potatoes (Sookha Aloo) 4-6 Servings Quantity 4 medium size 2t Ingredient Potatoes Cumin seeds . onion and tomatoes lengthwise. Cut the green peppers. 7. 8. coconut and poppy seeds. 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. 6. dhania powder. When vadium turns brown.

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

Add turmeric to hot oil. Cut o the heads and cut into small circles. Hang to drip dry for 2-3 hours (or overnight). This sours the milk. 5. Add the fried okra. PANEER (CHEESE) 2. Deep fry the okra until very brown. 6. but at least 10 lbs) on it for 3 hour. 3. 8. Add the onions and fry until golden brown. 7. Heat milk and stir constantly to prevent a layer of cream from forming on the top. . salt.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. 3.9. pepper. 4. 4. 4 5.6. 2. and tomatoes. Strain through a muslin cloth or a double layer of cheese cloth and squeeze out the whey (liquid). 33 6. Then lay out the cheese in a rectangle in a tray and place a weight (the more the better. Pour out some oil. Remove from heat and set aside. Cut it into whatever shape you like. Cover and bake at 250 F for 15 minutes. Remove from heat when it boils and slowly add white vinegar and lemon juice or yogurt. Chop the onions and tomatoes separately.

Cut paneer in 1" cubes and deep fry. potatoes) Tomatoes Onions Ginger and garlic paste Chili powder Turmeric powder Coriander powder Garam Masala Milk Ingredient . 6.34 CHAPTER 6. VEGETABLES 6.11 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. and tomatoes.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. 3. ginger. Season and add turmeric. french beans. Add peas and paneer. 4. 2. garlic. green peas. Make Masala with onion.

9.12 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 . Garam Masala and salt. Heat oil in a vessel and fry the onions for a few minutes. Grate the onions. 6. and fry for 2 minute. 6. 3. CAULIFLOWER AND POTATOES (ALOO GOBI) 3t 3t to taste Fresh cream Ghee Salt Ghee for deep frying 35 Method 1. After 10 minutes take o the skin and chop. Cook for a few minutes. 8. coriander powder and chili powder. Add the ginger and garlic paste. cream and fried paneer pieces. Cut the paneer into small pieces and deep fry in ghee.6. milk. 2. Add the boiled vegetables. 1 5.12. turmeric powder. 7. Serve hot decorated with silver foil. 4. Fry for at least 3-4 minutes. Put the tomatoes in hot water. Add the chopped tomatoes.

6. 4. 6. Do not brown. 2. 2. 7. peel and crush the eggplants. Heat oil and fry onions until soft and clear. and tomatoes. Add both to Masala and lower heat to simmer. VEGETABLES Method 1. Preheat oven to 450 F . ginger. Make Masala with onion. sprinkle on coriander and serve at once.13 Curried eggplant (Bhartha) Serves 4 to 6 2 lb. Break the cauli ower in owerettes and cut the potatoes into cubes (8 pieces each). Cover the pot until the cauli ower and potatoes are coated. 3. Add the eggplant and stir until almost all liquid disappears and the mixture leaves the side. While they are still warm. 4 medium 3t 1 c 2 1 2 c Quantity Ingredient Eggplant Tomatoes Fresh chopped coriander Ghee Finely chopped onion Method 1. 4. place into a bowl. Add turmeric and spices. Add the tomatoes and fry for 2 minutes. garlic. . 3. Bake in the middle level of the oven for 1 hour or until very tender. 5.36 CHAPTER 6.

cover and simmer for 15-20 minutes. 3. Serve hot. . Add the sliced tomatoes and cook for 3 minutes.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. Fry until soft. stirring all the time. Add the mushrooms.6. CURRIED MUSHROOMS 37 6. Remove cover and dry out all the water. 5.14 Curried Mushrooms lb. Wash and nely slice mushrooms. Heat oil and add turmeric and onions. 2. Slice onion ne. 4. 6.

38 CHAPTER 6. VEGETABLES .

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

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

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

LENTILS 7. 1t 1T 1 c 4 1c 1" piece 1t 3 Ingredient Red kidney beans Water Turmeric Salt Oil Onion. ginger and tomato as in chicken curry. Chopped Ginger.5 Curried Garbanzo Beans 8 oz.42 CHAPTER 7. chopped Garam Masala Chopped tomatoes Coriander leaves for garnish Method 1.4 Red Kidney Beans (Rajma) Serves 6 . 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 . 2 2. 4. In the meantime make Masala of onions. Garnish with coriander leaves and serve. Wash beans and boil for 2-3 hours or 1 hour in a pressure cooker.8 Quantity 2c 3 qt. Add to the beans and cook again until most of the liquid dries up and the beans are soft and thoroughly cooked. 3. garlic. 7.

1 small nely chopped onion. wash and soak the beans overnight. Simmer in pan about an hour or until tender. 2. (2 T) sizzling ghee over the beans. Boil them in the same water with salt. Add nely chopped tomatoes and cook 4-5 minutes more. Add the beans and cook for 10 minutes more. Fry thinly sliced remaining onions and cloves of garlic. 6. . 3. Before serving. Add the mango powder and pomegranate seeds. 3 4 Salt Paprika Oil Mango powder Onions Dried pomegranate seeds Tomatoes 43 Method 1. Cook until mixture browns and dries up. 5. 4 cloves garlic. Clean. CURRIED GARBANZO BEANS to taste 4 oz. grated ginger and simmer over low heat for 15-20 minutes. Heat oil. or pressure cook for 7 minutes at 15 psi. 4 large cardamom. pour 1 oz. 4. a 1" piece of ginger and 6 cloves.5.7.

44 CHAPTER 7. LENTILS .

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

3. students.teaspoon 1 and a half cloves garlic 1 . Add chicken + salt + yogurt and fry for one minute. Put rice into chicken and mix (It is advisable to cook rice about 3 ths 4 and then let it cook with the chicken). Add tomato and fry for 1 minute. Put onions and chilies in vessel and fry on low heat until onions turn brown. 5. Cook rice in a separate vessel.) 8. Remove and serve (Will serve about 4 hungry grad. Fry bay leaves. cloves. 4. 1985 1c 1 3 c 1 large 1c 1 . Add mint + coriander leaves.2 South Indian Pullav (Rice) From Sriram. 6. 8.46 CHAPTER 8. 9.1 teaspoon Ginger powder 8 4 1 Ginger 4 " piece 1 .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 . RICE 2. 11. 7.1 teaspoon 4 2 1 1 8 4 Quantity . Cover and cook until the gravy becomes semi-solid. Add ginger + garlic paste and fry until oil separates. 10. cardamom and cinnamon.

add 1 cup of coconut akes. 12. Sprinkle on the coriander leaves in the end. 7. 8. Add the tomato paste and one cup of water (you have to experiment with the quantity of water needed. 9. then add the chili. 13. 4. I found 1. After about 4 minutes. 2. cinnamon and fry until the onions turn golden brown (This will probably take another 4-5 minutes). If you are using green chili. 5. 4 10.1 cups to be optimal) 2 and bring the mixture to boil. 11. SOUTH INDIAN PULLAV (RICE) 1 1 teaspoon 1 teaspoon Bay leaf Salt Coriander leaves (if needed) 47 Method 1. stir the mixture. Cover the lid again and wait until cooked (might take about 10-15 minutes).2. Cut the onions length wise. . If you like coconut.8. Add dhania powder and chili powder (if green chili was not added before). Clean the rice with water and set aside. Add bay leaf. Fry the onions and cardamom in butter for about 4 minutes. Reduce the ame and cover the vessel. Add the garlic and ginger paste (preferably prepared from fresh ginger and garlic). 6. rice and salt. Add the vegetables. cloves. 3.

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

Remove from the heat and allow the pressure to drop by itself. 3. 8. Add sa ron and its water and pressure cook at 15 psi. Heat ghee and fry onions and then remove and keep aside. 49 8.splintered Bay leaves Black cardamoms Cumin seed Cloves Salt Method Soak sa ron in hot water. 4. Wash and soak rice in 3 c water (optional). 7. Add the rice grains and stir for 4-5 minutes until all the water evaporates and the grains of rice are coated with oil. . Add coconut. SAFFRON RICE (KESAR CHAWAL) 8. cumin seeds. salt and let boil 9. cardamoms. Add the water and bring to a boil. Wait 1 minute and then add the bay leaves and 1 the onions. 2.4 Sa ron Rice (Kesar Chawal) Quantity 2c 4c 6T 1t 2T 1c 1 small 4 4 large 1T 4 2t 1. coriander powder (Dhania powder). Reduce to low heat and let the rice cook. 5. Drain the 2 rice and reserve the water. Add rice + coriander leaves + vegetables.8.4. Add cinnamon. 6. Ingredient Rice Water Ghee Sa ron threads (or less) Hot water Sliced onion Cinnamon stick . 10. cloves and salt.

50

CHAPTER 8. RICE

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), salt, 6 drops green food coloring mixed with 1 t water. B 1 c diced tomatoes, 1 t red pepper, salt, Garam Masala, 6 drops red 4 4 food coloring mixed in 2 t water. 1 21c 4 1 oz. 1 oz. 1 1 oz. 2 1 oz. 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. Clean, wash, and soak rice in 1 3 c water for pressure cooking, or in 2 4 cups of water for pan cooking. 2. Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice and fry for 2 minutes to coat the rice grains with oil. Add the water 3 which the rice was soaking in. Pressure cook, building up the pressure to 15 psi and let drop, 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.

Method

8.5. NAVRATTAN PULLAO (NINE-JEWELED RICE)

51

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

52

CHAPTER 8. RICE

Chapter 9

Fish
9.1 Prawn (Shrimp) Curry
This Recipe from Sriram, 1985

Quantity 1
2
2 1 4 1 4 1 2 1 4 1 2

kg=1.1 lb.

" 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. Clean the prawns and squeeze out the water. 2. Add chili, dhania, garlic, ginger, turmeric powder, salt and mix well. 3. Boil prawns on low heat. 4. Add 1 teaspoon of oil to the boiling prawns. 53

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. 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. Add onions and fry until they turn brown. Sprinkle 1 t salt inside and set aside. . Heat the oil and put in the cinnamon. 9.2 Coriander Fish (Bharia Machli) 4 lb. 6. ginger. Sprinkle on coriander leaves. Fry onions until they are soft and golden brown. 2. Add prawns and fry for 2 minutes. ounder. mustard seeds. 8. Wash and pat sh dry. remove from the heat and serve. fenugreek seeds. rock cod. CHAPTER 9. brown 2 sugar.54 5. chili. Blend garlic. 7. 4. salt and lemon juice until it all becomes a smooth paste (Add some water if needed). coriander seeds. 9. 1 the coriander. 3. turmeric. Preheat oven to 400 F . FISH When water evaporates and the prawns are dry remove from the stove.

Grill for 1-2 minutes in the broiler. . Coat one side of sh. stu 1 1 cups inside. Cover tightly and bake for about 25 minutes. spread the 2 rest of the Masala over it. Add the tomatoes and Garam Masala. Serve. 7.2. and it starts to leave the sides of the pan. Close opening. CORIANDER FISH (BHARIA MACHLI) 55 5. 6. Fry for 2 minutes more and remove.9. and sprinkle on the remaining coriander. Add the blended Masala and cook until most of the liquid is gone. 9. 8.

FISH .56 CHAPTER 9.

and almonds with water. 57 Method . 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 1.1 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 teaspoon 7 tablespoons 1 small carton 1 4 teaspoon 2-2 1 lbs.Chapter 10 Chicken 10. Grind the ginger. garlic.

58 CHAPTER 10. 3. Heat some oil and add the cardamom. bay leaves and cloves and fry until the bay leaves turn brown. whipped cream and salt and cook gently (low heat) for 20 minutes. Keep it aside and drain the oil. Add the chicken. 4. 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 . 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. 7. 8. CHICKEN 2. Pour the paste from the blender and fry for a couple of minutes until the oil separates. Add 1 tablespoon of yogurt and fry for 30 seconds.2 Malai Chicken Recipe from Sriram. 6. Heat oil in a non-stick pan. 5. and fry the chicken until it turns golden brown. Add the onions and fry for a few minutes. 10.

5. Add Garam Masala and coriander leaves 11. dhania powder. Add red chili. Add can of tomato paste and cook on low heat. 1 small carton 2 medium 4 tbl 2 1 2 tsp 2 pods Ingredient Chicken-drumsticks.6 minute. add the whipping cream and cook for a few minutes. 2. Remove after a couple of minutes. 3. Heat oil. and cook until the bay leaf turns golden brown. cumin powder and turmeric. and bay leaf. 8.3 Chicken Curry North Indian Style My own. Quantity 1 lb. cinnamon stick. 4. 6. thighs. Sprinkle in chili. Add the chicken and fry for 5 minutes. Cover chicken + salt (add water if needed) and cook for around 15 3 minutes until 4 cooked. Add the ginger garlic paste and fry for 4 . 10. Just before removing. mostly from mom's but synthesized with recipes from other friends. 7. CHICKEN CURRY NORTH INDIAN STYLE to taste Salt Turmeric 59 Method 1. cloves.3.10. cardamom. Add the onion and fry for two minutes. 9. 10. breast pieces Plain yogurt Onions very nely chopped Vegetable oil Cloves Mustard powder Cardamom .

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

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

mix the Masalas in the yogurt rst and then rub the stu into the chicken cuts as before. CHICKEN 6. 3. you'll get a more authentic taste since the original TC is after all marinated in it. 5. add vinegar and cook for another 5 minutes on very low heat. If you are using soy sauce as the base. In this case. Rub in the Masalas as a mixture or one at a time. DON'T THROW THIS AWAY. put some on the chicken pieces and let it seep in the cuts. Replace all occurences of masala and soy sauce(or yogurt) with the tandoori paste. Let it evaporate in the oven . You can leave it for little while to seep in. 10. 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. Take the chicken and make *deep* cuts in it (so that the Masalas seeps in quickly). If you are using yogurt. Sprinkle on Garam Masala and serve. The idea is to let the Masalas seep in the cuts with the soy sauce.62 CHAPTER 10. 2.5 Tandoori Chicken 2-3 Servings Quantity 6 pieces 2 tsp 2 tsp to taste Dash to taste 1 tsp Ingredient Thawed chicken. The yogurt tends to leave a considerable amount of water behind. After the chicken is done. If you are using the ready made tandoori paste then life is a lot easier. 4.

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

CHICKEN .64 CHAPTER 10.

1 Lamb Vindaloo From Esquire Magazine. 1986: I have made the recipe a couple of times and both times with very good results. Be warned that this recipe takes quite a bit of e ort to put together. The nished dish is a spicy lamb dish that is quite exquisite. 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.Chapter 11 Lamb and Beef 11. chopped 65 .

11. for 24 hours. and paprika. stirring constantly to prevent burning. and ginger in an electric blender or food processor and run the machine until a ne pasty puree is formed. then lower the heat and simmer. 3. Put two tablespoons of oil. 4. LAMB AND BEEF Vegetable oil Onion. Cook until slightly seared (about ten minutes). Let it marinate at room temperature for eight hours or. in about 15 seconds. Add the puree. add the lamb and bones. 7. the onion. Pick out and discard bones. refrigerated. Add the water and bring to a boil. turmeric. 5. ground mustard. Place lamb and the bones in a non-metallic bowl with the four tablespoons of oil. Cut lamb into 4 " cubes. 6.66 c 3c 1 teaspoon 1 teaspoon 3 teaspoons 1 1 teaspoons 2 3 teaspoons 21c 2 1 2 CHAPTER 11. red pepper. partially covered. until the meat is very tender (about thirty minutes). garlic. tamarind pulp. and salt. thinly sliced Ground cumin Ground mustard Turmeric Red pepper Paprika Hot water Method 3 1. 2. When the spices begin to sizzle and turn dark.2 Egg cooked with Meat and Fried (Nargisi Kofta) Meat: . Serve over rice. 8. Reduce the heat and add ground cumin. Add the onions and saute until they are caramel brown. the vinegar. Heat the one-half cup of vegetable oil in a large enamel coated skillet over medium-high heat.

11. chopped Yogurt Turmeric Green onion Garam Masala Coriander Salt and pepper Method 1. salt and pepper. Pressure cook for 10 minutes at 15 psi (or 25 min over low heat.2. 1 4 c 4 cloves 1" piece 1 t 2 3 c 4 to taste Quantity Ground lean meat Chopped onion Chopped garlic Ginger. EGG COOKED WITH MEAT AND FRIED (NARGISI KOFTA) 67 1 lb. ginger. garlic. onions. chopped Turmeric Water Salt and pepper Ingredient To mix with meat: Quantity 4T 1T 6 1 1 2 t Ingredient Besan (chick-pea our) Yogurt Hard boiled eggs Egg for mixing and coating Garam Masala Oil for frying For curry (Masala): Quantity 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. . Heat the water and add the meat.

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

11. 4. Uncover and dry the liquid. add and cook the potato pieces coated in the liquid. 6. Marinade the mutton in above mixture for 2 hrs.4 Shahi Korma (Mutton Curry) 1 2 lb. Keep aside. wash and dry mutton. Heat oil and fry the remaining thinly sliced onion. Add the mutton and fry until the liquid dries up.11. 3. or in a heavy pot for 1 1 hours. 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. .4. 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. Add salt and pepper. until the pieces are tender. 3 3 4 c 4 cloves pinch 2t 3 c 4 1 oz. almonds and garlic. 1 c 2 1 oz. 7. 1 onion. Cube potatoes. 3 6. Clean. Blend coriander seeds. Boil down the amount of water (30 minutes) while the potatoes cook. Add the pork and pressure cook for 20 minutes. 5. 2 5. 2. Reduce pressure. SHAHI KORMA (MUTTON CURRY) 69 4.

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

2. I can remember asking for seconds and thirds. Break vermicelli into 3" pieces. 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). Melt butter in a 4 qt. pot. Ever since I was very little.1 Kheer (Vermicelli Pudding) Recipe from Dalbir Chadda: This has been my all time favorite dessert. 3. Pour in the milk and stir over medium heat until it boils. It is fairly simple to make. 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. Over low heat stir vermicelli into butter until it turns light brown.Chapter 12 Desserts and Other Goodies 12. What makes this dessert unusual is that it is not as sweet as most Indian desserts. 71 .

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

2 6. BESAN BURFI 73 12. 4. 2. Wash and drain the rice. 12.3 Besan Bur Quantity 1c 1c 1c 4 seeds Ingredient Besan Shortening Sugar Cardamom Nuts (optional) Method 1.12. Turn o the heat and stir in the sugar. 5. stirring constantly to prevent burning until it has changed to a brown color and smells done. Spread 1 " thick onto a platter. Cut into diamond shapes after it has cooled down. Fry.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. 3. Melt shortening in a pan. Turn down heat and add cardamom and Besan.3. . (Test: a few drops of water sprinkled on it sputters instantly).

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

6 servings 2 1 2 1 2 Quantity 1 11c 2 1 oz. Add the syrup and stir briskly until it is absorbed in the semolina. 7. 12. add cardamom seeds and simmer. 2. 5. serve hot or cold. 75 6. SUJI HALVA (SEMOLINA HALVA) 5. Heat the water. almonds. 9. Mix in crushed cardamom seeds. 8 c c c Suji (semolina) Sugar Ghee Water Sliced almonds Raisins Green cardamoms Ingredient Method 1.6. Heat ghee add suji and stir on low heat until mixture becomes light creamy in color and ghee leaves the side of the pan. and raisins. Boil. 4. bring to boil. Make 12-14 small balls. Heat the oil until hot and fry the balls to a golden brown or until they are dark brown|almost black. add sugar. Serve hot.6 Suji Halva (Semolina Halva) 4 . then simmer to reduce the water by half. 8. 3. 1 oz. Boil sugar and water together for 5 minutes.12. Soak in sugar syrup until they double in size (1 hour or overnight) 10. .

3. Clean and grate the carrots. . 5. Fry the sewian in hot oil until golden brown. Add in rose water. Decorate with blanched nely shredded almonds and pistachio nuts and silver leaves if desired. Add sugar and cook on low heat until creamy (about 25 minutes). 1 2 gal 2c 2c 1c to taste Quantity Ingredient Carrots Milk Sugar Carnation milk powder Oil Nuts Method 1. 2. 4. 2. Heat milk to boiling and add the carrots.8 Carrot Halva 4 lbs. Cook until the milk is reduced by half. 12. DESSERTS AND OTHER GOODIES 12. Remove from the heat. Heat the milk to boiling and add the sewian.76 CHAPTER 12.7 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.

Pour some cold water over the curd to cool and wash it. 12. 4. 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. Will keep in the refrigerator for up to 1 week. 2 5.9 Rasgoola 1L 2 tsp 1 12 C 3C Quantity Homogenized Milk White Vinegar Sugar Water Ingredient Method 1. 2. to roast the carrots well (about 1 hour). RASGOOLA 77 3. Discard the water and hang the cloth for 15-20 minutes to let the excess water drip o . Cook until liquid is almost gone. Be very careful so as not to add any extra water. Remove the paste and make small balls (1-2" in diameter). Add the powdered milk and sugar and cook until all the liquid is gone and the mass does not stick to the sides. stirring often. Add the nuts and raisins and turn o the heat. . Throw away the liquid part by sifting the stu onto a muslin cloth. 4.12. Put the curd in a food processor or blender and blend at high speed to get a smooth consistency. 7. stirring to prevent sticking and burning (3 to 4 hours).9. 5. Add oil and cook more. 6. You may add just a little (1 tsp or so) water while blending. 3. Pour in a serving dish and serve warm or cold.

Put the balls and the syrup in a storage container and refrigerate (don't freeze). 12. Add sugar to the boiling water to make a light syrup.78 CHAPTER 12. Mix all of the pulp. Boil water in a wide vessel. Make sure that there is at least 2-3" of water in the vessel. 8. Cook the balls in the boiling syrup for 30-40 minutes.I think it is the only size available in an Indian store. Serve cold. The Mango pulp can is about 6" high and 3" in diameter. Continue boiling the syrup and gently drop the curd balls in the boiling syrup. DESSERTS AND OTHER GOODIES 6. 9. 7. You can replace the Mango pulp with any other pureed fruit. 2. Remove from the heat and let the stu cool down. 1 can Quantity Ingredient Condensed Milk Whipped cream(Cool whip) Mango pulp (Alphonso) It is very confusing to describe quantities as 1 can. The condensed milk can is about 3" high and about 2.10 Mango Ice Cream This is a great desert which can be made with very little e ort. If not. Well. Method 1. add more water and increase the quantity of sugar proportionately. . 1 can 12 oz. condensed milk and whipped cream in a bowl.5 " in diameter and should be available in your neighbourhood grocery store. I do not remember the exact numbers so let me describe the sizes. Put in the freezer for about 8 hours.