This action might not be possible to undo. Are you sure you want to continue?
edited by Somesh Rao December 21, 1990
1.1 Somesh Rao : : : : 1.2 Sanjiv Singh : : : : 1.3 Acknowledgement :
: : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : :
5 6 6 9
2.1 Guide to Ingredients
: : : : : : : : : : : : : : : : : : : : : : :
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
: : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : :
11 11 12 15 16 16 19 20 21 22 23 24 25 26
: : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : :
Bhel : : : : : : : : : : : : : : : : : : Bonda With Instant Mashed Potato Pakoras (Savory Fritters) : : : : : : Dahi Vada (Savory Balls in Yogurt) Upma : : : : : : : : : : : : : : : : : Vegetable Pu : : : : : : : : : : : :
: : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : :
6.1 Gobi Aloo (Cauli ower and Potatoes) 6.2 Chole \Bill and Jim" (Chick Peas) : : 1
: : : : : : : : : : : : : : : : : : : : : : : : : :
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 : : : : : :
: : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : :
27 29 30 30 31 32 33 34 34 35 36 37
: : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : :
39 40 41 42 42 45 46 48 49 50 53 54 57 58 59 61 62
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)
: : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : :
9.1 Prawn (Shrimp) Curry : : : : : 9.2 Coriander Fish (Bharia Machli) 10.1 10.2 10.3 10.4 10.5
: : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : :
Mughlai Chicken with Almonds : : Malai Chicken : : : : : : : : : : : : Chicken Curry North Indian Style Chicken Curry (Murga) : : : : : : Tandoori Chicken : : : : : : : : : :
: : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : :
2 11.4 Lamb Vindaloo : : : : : : : : : : : : : : : : : : : Egg cooked with Meat and Fried (Nargisi Kofta) Pork Curry : : : : : : : : : : : : : : : : : : : : : Shahi Korma (Mutton Curry) : : : : : : : : : : : 65 : : : : : : : : : : : : : : : : : : : : : : : : : : : : 65 66 68 69 71 72 73 73 74 75 76 76 77 78 12 Desserts and Other Goodies 12.1 11.6 Suji Halva (Semolina Halva) : : 12.1 Kheer (Vermicelli Pudding) : : 12.3 Besan Bur : : : : : : : : : : : 12.9 Rasgoola : : : : : : : : : : : : : 12.10Mango Ice Cream : : : : : : : : 71 : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : : .8 Carrot Halva : : : : : : : : : : 12.4 Kheer : : : : : : : : : : : : : : 12.3 11.2 Rice Flour Pudding : : : : : : 12.7 Sewian (Vermicelli) : : : : : : : 12.CONTENTS 3 11 Lamb and Beef 11.5 Gulab Jamuns (Easy Method) : 12.
4 CONTENTS .
1 Somesh Rao I have collected these recipes over the network. In a later edition I hope to add my own recipes.wpi.edu or Somesh Rao. Finally. MA 01609.edu somesh@wpi. At this point I would like to apologize to those whose recipes I have used but whose names I have not mentioned.wpi.* 5 . Please send comments. During the editing process I lost most of the addresses. 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.wpi. Computer Science Dept.recipes.Chapter 1 Preface 1.. suggestions and other recipes to somesh@maxine. I am just responsible for typesetting it and running it through a spell checker.A This book is available through anonymous FTP from wpi. Worcester Polytechnic Institute.edu in recipes/indian. Worcester. U.S.
6 CHAPTER 1. a couple of recipes have been added and the book has been separated into chapters. the recipes are disproportionally Indian. I would prefer recipe contributions in electronic form. I have had to blunder through many \adventures" with the meals I have cooked for the rst couple of times. . Make sure you brown them onions right. In the latest update. Through my e orts to write down some means of replicating what I would undoubtedly forget. this collection of recipes has come together as a collection of concoctions. you add a `little' of this and wait 'til `that' happens and then serve. 1. The exceptions to this are the rst two recipes for chick peas and for cauli ower.2 Sanjiv Singh The problem with the cooks I grew up with. hopefully exotic enough that cannot be found together elsewhere. The reason is simply that I can nd other recipes in abundance without having to transcribe them. 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. 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. Pawan Datta in her Indian Cooking class of Fall 1981. By the way. They are not recommended for complete novices. January 1989 1. The reality is that most of the Indian recipes assume some familiarity with Indian spices and more so with cooking in general. Credit goes to Sriram for getting me started on this indeed most of the recipes listed here came via him. This compilation was done by Marc Meyer (ingvax:marc). At this writing." Having not had most of the experience rsthand. is that they never wrote any of their craft down. like my mother for instance.3 Acknowledgement Also this book contains the recipes taught by Mrs. Bon Appetit.
3.1. ACKNOWLEDGEMENT 7 Minor editing was also done by Gregg Leichtman and Jamille Hetke at The University of Michigan. .
PREFACE .8 CHAPTER 1.
Mostly the seeds are used. Dried fruit of a plant. you may use the ground form. It is better to omit an ingredient if not available than to substitute for it. 1 Seeds of 4 pods measure approximately 4 t. Aromatic herb of the parsley family. Very aromatic and reminiscent. Hindi name for all members of the legume or pulse family. Substitutes may change the character of the dish. Labia (black-eyed peas). Also sold as seed or dry powder. May be obtained. If whole spice is not available. are special and have to be obtained from the Indian stores. Commonly used are: Arhar. Channa. Flour of dried chick peas.1 Guide to Ingredients Most of the ingredients are available at the grocery stores or supermarkets. Sold whole or ground.Chapter 2 Ingredients 2. though. Some. 9 Description . Masur. Sold as cilantro or chinese parsley. Has a strong fetid odor|de nitely an acquired taste. Rajma (red kidney beans). but the ground form is less pungent. Mung. Name Asafoetida Besan Cardamom Coriander Cumin Dals Indian Name Hing Besan Elaichi dhania Jeera Dal Dried gum resin from the root of various Iranian and East Indian plants.
Used as a avoring and for avoring curries. To make Garam Masala: (approximately 1 1 cups) 2 3 . Aromatic herb. but as the original had this I am letting it remain. Remove the seeds from the cardamom pods. Has a pleasant bitter avor and sweetish odor. Combine ingredients until they are well mixed and blend at high speed for 2-3 minutes until completely pulverized (LINE MISSING.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. An aromatic powdered root. Pure ghee is clari ed butter. Fresh and dried leaves are used in the preparation of chutneys.5" pieces 1 c (???) 1 2 c 1 c 2 1 c 2 1 c 2 Quantity Cinnamon stick Green cardamom pods Cumin seed Black pepper corns Cloves Coriander seeds Ingredient Procedure: Dry the ingredients in an oven. Made of stigmas of a ower grown in Kashmir and Spain. A avoring agent. A mixture of spices details come later. It is aromatic and yields a yellow color. INGREDIENTS Has an agreeable odor and licorice avor. The recipe seems to be complete. Available whole or ground. Dried leaves are much less fragrant than the fresh ones. Pungent oil made from black mustard seeds.) . Larson Pudina Anar dana Kesar Haldi CHAPTER 2. Do not let them turn brown. Has some scent. A variation of Garam masala Available in Indian stores. Pound cinnamon sticks into smaller pieces.
1 Onion and Tomato Raita 4-6 Servings Quantity 8 oz. 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.Chapter 3 This and That 3. Chop onion and tomatoes and add to yogurt.2 Boondhi Raita Quantity 1 4 1 2 c c Ingredient Besan Water Ghee for frying 11 . 3. Add salt and pepper and sprinkle the Chat Masala over. 2. 3. Beat yogurt and milk until smooth. and serve.
mint. Grind coriander. 3.12 to taste to taste to taste 1 12c 1 4 c CHAPTER 3. 5. Heat ghee and drop paste into it through a slotted spoon to get little drops that fall one at a time (these are boondhi). 3. pick and wash the coriander and mint. Quantity Coriander leaves Mint leaves Green chili Seedless tamarind Salt Water Onion Ingredient Wash and soak tamarind in water for 1 hour. 1 tsp 4T 1 medium 1. Remove the drops when golden brown and dry on a paper towel to remove extra oil. THIS AND THAT Salt Pepper Chat Masala Yogurt Milk 1. green chili and onion into a ne paste. Add the tamarind pulp and salt. salt. 2 Clean. pepper. . and add Chat Masala to yogurt. 4.3 Mint and Coriander Chutney 1 bunch 1 bunch 1 1 oz. 2. Add milk. 3. 6. 5. Soak the drops in warm water. Squeeze water out of boondhi and add to yogurt. 2. 4. Make a pouring paste of the besan and water. Separate pulp from the tamarind and squeeze out the pulp.
MINT AND CORIANDER CHUTNEY 13 6. .3.3. In an airtight jar this can be refrigerated for up to one week. Blend well.
THIS AND THAT .14 CHAPTER 3.
serving 1 or 2 Quantity 1c 1 2 c 1. 3.1 Chapati (Phulka) for 4. 2 Whole wheat our (or 1 white + 3 whole wheat) 3 Water Ingredient Put our in a large bowl with half the water. 5. Roll each ball into a tortilla like at. 9.Chapter 4 Breads 4. Beat and knead well until it forms a compact ball. Blend the two together until it holds. Set aside for 30 minutes. Knead dough until it is smooth and elastic. 7. about 1 " thick. 2 10. 2. Put phulka on it. 4. Knead and divide dough into 4 to 6 parts. Turn and cook the second side for 3 minutes until small bubbles form. and let it cook for about 1 minute (The top should just start to look dry and small bubbles should just start to form). 6. 8. 15 . 8 Heat an ungreased skillet.
Serve at once. Note: Since the rolled out chappati's will dry out if they are left to stand while cooking the others. BREADS 11. 4. 5. mash. Fry until the bottom is crisp and golden. 1. 4. Divide into 6 parts and make balls.16 CHAPTER 4. then turn and fry the remaining side. It should pu . Add Garam Masala and mango powder.2 Paratha 1c Quantity Ingredient Whole wheat our Ghee Water Make chappati dough. since they lose crispness if stored.3 Stu ed Parathas Make dough for regular chappati's. 7. Serve warm (maybe slightly buttered). add salt and chili to taste. Turn and spread ghee on the other side. but spread some ghee over the top side. 6. Potato Boil potatoes. 3. Fillings 1. Roll again. Turn again and cook the rst side pressed lightly with a towel. it is advantageous to roll them out individually before cooking them. 8. Repeat with all six. 2. . Flatten and roll each. Heat the paratha on a griddle like you would a chappati. 4. Spread ghee over them and fold.
and pomegranate seeds. 3. garlic. 1. chili. and Garam Masala. STUFFED PARATHAS 2. Radish - Cauli ower - Method Grate cauli ower. 17 1 Grate one large Diakon Radish. add salt. . Squeeze out all the water. cover with the second. seal edges and cook as for parathas.4. add salt and leave for 2 hour. Place lling on one. pepper. add grated ginger.3. Roll out 2 small chappati's.
BREADS .18 CHAPTER 4.
19 . This should be done on the plate. My mouth still waters whenever I think of Bhel. 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. Deviationists may use substitutes. I include the note from the contributors: Warning: This recipe is directed at those who know what Bhelpuri tastes like. proportions are left to the reader's taste. quantities mentioned are approximate. and I haven't had a chance to try it yet.k.a Chinese parsley) Freshly roasted and ground cumin Green chilies Freshly ground black pepper Tamarind Jaggery (or Brown Sugar) Chopped onions. Purists will have to go to an Indian grocery shop.Chapter 5 Snacks 5. 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.1 Bhel This is a concoction that I often bought from street vendors in India.
Dissolve the jaggery (or sugar) until the sauce becomes tart and slightly sweet. 2. On a plate. 5. (Add salt/pepper to taste). 5. Pour into a serving container (like a creamer). First boil the potatoes. salt them.) The sauce should be of a consistency slightly thinner than maple syrup. Mix the ingredients on the plate and eat. Roast the cumin and grind it. 1 medium 2 cups 1 and 1 cup 2 2 big ones 1 teaspoon 1 cup 1 2 tea spoon pinch 1 teaspoon 2 1 " piece 4 1 small bunch 2 teaspoons Quantity Ingredient Onion Potato buds Peas and carrots Green chilies Lemon juice Gram our Mustard seed Turmeric Baking powder Ginger Coriander leaves Salt . mash them. and then dust the cumin powder over it. Dissolve about 4 Tbsp of tamarind concentrate in 1 cup of hot water. SNACKS Method 1. Add some coriander leaves too. then the onions. (You may add some salt and ground red paprika. 4. chilies.2 Bonda With Instant Mashed Potato This recipe was taken from Saranya Mandava's book on Indian cuisine. 3.20 CHAPTER 5. add the potatoes. serve the rice-bhel mixture. and add pepper to taste. and let it simmer and thicken gradually. if you want to. Next pour on the sauce and top with the coriander garnish. Mix the pu ed rice and sev/bhel mix in a large bowl.
Method . the baking 4 2 powder and mix thoroughly 2.The lling is prepared as follows: Mix potato buds and 1 teaspoon of salt with 1 cup of hot water. 5.3.3 Pakoras (Savory Fritters) Batter: Quantity 1 2 Ingredient c 5 oz. chilies. Add potato (now mashed) and fry for 5 minutes. 3. 4. Heat oil (about 5 Tbsp) and add mustard seeds. Add carrots. 5. Add chopped ingredients and fry until onions are brown. You will get about 20-30 small bondas. 6. 3 Tbsp of oil. add lemon juice and let cool. 2.The batter is prepared as follows: 1. PAKORAS (SAVORY FRITTERS) Oil 21 Method . 2 Finely chop ginger. Remove from heat. make small balls out of the lling and roll them in the batter.5. turmeric and 1 tsp of salt and cook on low heat for about 10 minutes. coriander leaves. 7. and onion. peas. Next fry it in hot oil. 1 tsp salt. Combine gram our. After the batter is prepared. 1. 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 . 3 cup water.
Add salt. Drop spoonfuls of batter in the hot oil using a large tablespoon. 2. Beat hard for 5 minutes.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. Heat oil until smoking hot. Fry until golden brown. Clean dal. SNACKS A few spinach leaves Oil for deep frying Method 1. In a bowl put the besan and half the water. 3. gradually add the rest of the water. pepper and Garam Masala and beat again. 5. dip the vegetables in the batter and deep fry until golden brown. Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely. 4.22 CHAPTER 5. Serve hot. wash and soak in water for 4 hours. Wash peel and slice the onion and potatoes. Wash and pat dry the spinach leaves. and leave to swell for 30 minutes. 2. 5. 4. and stir until it becomes a thick batter. 3. . Add salt and start heating oil.
Add salt and peas. 3. 2. Method . Put two tablespoons of oil in a pan and heat. Add lime if needed. Add two cups of boiling water and stir for 2 minutes. Squeeze out water from the vada and add yogurt. 7. Add the onion. 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. 6. chili. Cover the vessel for 4 minutes. Add spice according to taste. 6. Add mustard seeds. Fry cream of wheat on a dry pan for 5 minutes and set aside. 4. and ginger and fry till the onion turns brown.5 Upma Recipe from Sriram. cashewnut.) 8. Wait till mustard seeds stop splitting. UPMA 23 5. Add cream of wheat and fry for 3-5 minutes. Serve. (Switch o the stove as soon as the water is poured. Urad dal. Beat yogurt with milk. 1985 This is a breakfast dish in the southern part of India. and garlic clove. 5.5. Let it soak till ready to serve. Ingredient 1. Drop in water.5. 5.
Seal all the corners. by pressing the sheets together and applying a little water. Stick it into a pre-heated oven (350 F ) for about 20-30 minutes or until it browns. green chilies and lots of Masala. Cook a vegetable mix with potatoes. peas may be added) Masala Green Chilies Salt Method 1. . ( potatoes.24 CHAPTER 5. The pastry sheet would now be about 12" x 12". 4. Cut the sheet into 6 pieces. Check for salt. 5.6 Vegetable Pu 12 pu s 1 This is a local Karnataka speciality. SNACKS 5. Quantity Ingredient to taste to taste Ready to use pastry roll (Pepperidge farms) Mixed Vegetables. peas. 3. before you stu it in the pastry roll no way to rectify it later. 6. open it out on a at sheet and roll it with a pin to make it a little thinner. 2. Thaw the roll for about 10 minutes before unfolding. Make sure that you ip it around every 5-10 minutes. Place about 2-3 Tbsp of the cooked vegetable onto the sheet and fold it around it. After the pastry roll has thawed.
This recipe livens up ordinary cauli ower and potatoes into something quite di erent. Let them boil for at least 15 minutes.Chapter 6 Vegetables 6. 25 Method . After they are done. turn o the heat and let them stand in the water. 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. Start boiling the potatoes in a saucepan. 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. however it adds a nice touch.1 Gobi Aloo (Cauli ower and Potatoes) This is my own recipe.
Wait until the onion starts to turn before adding the rest of the spices (except for turmeric).26 CHAPTER 6. 3. throwing away most of the stem pieces. This is a real simple way of making chick peas. 4. 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. Cut the cauli ower into small bite sized pieces (roughly 1" cubes). Mix around for a while and then add onions. 5. Cover skillet 2 and let cook for 5 minutes. add another 1 cup of water and cover again for 5 minutes. Add the mustard seeds and wait until they start popping. Ask Jim and Bill. Wash and drain in a collander. Add turmeric and stir. Continue stirring the vegetables under medium heat for another couple of minutes. While the potatoes are cooking. VEGETABLES 2. Add 1 cup of water and reduce heat to low. Add bay leaves. 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. 6. 4 8. Salt to taste and serve. While the cauli ower is frying.) Onion chopped nely Potatoes (optional) Mustard seeds Cardamom Coriander Cumin seeds Garam Masala . cardamom and cloves. heat the oil in a wide skillet until it is very hot. Check tenderness of vegetables. cut up the potatoes into bite sized pieces and add to the skillet. 6. 7. If they are still too hard. Put the cauli ower in the skillet and fry in the oil and spices for 2 minutes.
Waituntill the onion starts to turn golden before adding the rest of the spices (except for the Garam Masala). Cut up the potatoes into bite sized pieces and add to the skillet. Green beans (Trim the ends and then cut the beans in half crosswise. so I don't cook it as much in the end.) Ingredient . start boiling them in a saucepan. While the potatoes are cooking. 6. 5. Check the tenderness of the potatoes. 4. Salt to taste and serve. If you are using the potatoes. 2. add another 1 cup of water and cook for another couple of minutes. 3. Quantity 1 1 2 lb. heat the oil in a wide skillet until it is very hot. Let them boil for at least 15 minutes. cardamom and cloves. Continue stirring the chick-peas under medium heat for 5-7 minutes without covering. turn o the heat and let them stand in the water. 6. This recipe is guaranteed to spice up an ordinary meal. It also goes well with plain rice and meat or chicken that has been prepared simply. If they are still too hard.6. After they are done. although I don't follow it to the letter when I cook anymore. I like to serve the beans a little crunchier than you would nd in an indian home. It de nitely warrants experimentation. Add the mustard seeds and wait until they start popping. Mix around for a while and then add onions. Add bay leaves. Add chick-peas with all the liquid. 4 7.3 Masaledar Sem (Spicy Green Beans) Serves 6 This recipe is mostly Madhur Ja rey's.3. MASALEDAR SEM (SPICY GREEN BEANS) Vegetable Oil 27 Method 1. Add Garam Masala.
Put in the beans and salt and one cup of water and simmer them. peeled (put tomatoes in very hot water for a few seconds. 3. 5. When hot. Put ginger and garlic into a food processor and add 1 cup water. Stir for half a minute.) Salt Freshly ground pepper Lemon juice (or to taste) to taste 3 tablespoons Method 1. Stir and cook for 2 minutes while mashing the tomato pieces with the back of a slotted spoon. Stir and cook for about two minutes. 6. 8. turn heat to low and cook for 8-10 minutes or until the beans are tender. 2. Put in the chopped tomatoes. Blend 2 until fairly smooth. heavy saucepan over a medium ame. Pour in the ginger-garlic paste. put in the cumin seeds. 4.) Garlic peeled Water Vegetable oil Whole cumin seeds Ground coriander seeds Tomatoes. Cover. peel o the skin and nely chop. VEGETABLES Fresh ginger (Peel and chop coarsely. Add the lemon juice and a generous amount of freshly ground pepper. . Turn up the heat and boil away the remaining liquid.28 1 1 2 " long and 1" thick piece 10 cloves 1 cup 4 tablespoons 3 teaspoons 2 teaspoons 2 medium CHAPTER 6. stirring the beans gently as you do so. Remove the cover. Put in the coriander and stir a few times. 7. Heat the oil in a wide.
(note: Cook on low heat. 4. 2.4. Add garlic + ginger paste and fry for a minute or so.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. Add coconut paste. 7. Put a reasonable sized vessel on the range and heat oil. 6.) . VEGETABLE KURMA 29 6. Add Water (about a cup or two). 3. 5. cloves and cardamom and fry for 2-3 minutes. Let the vegetables + turmeric powder cook. 8. Add onions and green chilies and fry till onions turn brown.6. If you are using canned or frozen vegetables skip the above step. 9. Add cinnamon. khus-khus. Add vegetables and fry for about 3 minutes. salt and wait until cooked.
2 cup Quantity Ingredient Vegetables Coriander powder Chili powder Garlic powder Salt large Onion Mustard seeds Urad Dal Tomatoes-crushed Method 1.1 teaspoon 8 4 1 1 8 . if you are using canned vegetables. 4.1 teaspoon 4 2 1 . The mustard seeds will split and the oil may spill. Add onions and fry until the onions turn brown. Fry for about 5 minutes. Add the vegetables. the mixture of step 1 and the crushed tomatoes.4 teaspoon 1 teaspoon 1 1 . 1985 1 cup 1 .1 teaspoon 4 2 1 8 teaspoon 1 1 4 . Pour about 2 tablespoons of oil in a pan and heat. Otherwise cover the pan and let the vegetables cook. (This might take about 1015 min.5 Vegetable Curry Recipe from Sriram.6 Green Pepper Curry This recipe from Sriram . VEGETABLES 6. 6. 2.30 CHAPTER 6. 3. Wait until the mustard seeds stop making any noise. Be careful when you are doing this. Mix the garlic. 5. coriander and the chili powder along with salt and place it aside. Add mustard seeds and urad dal.) 6.
Method 1. When vadium turns brown. 3. Add coriander leaves. Cut the green peppers. 5. Add green pepper and Masala.7 Dry Potatoes (Sookha Aloo) 4-6 Servings Quantity 4 medium size 2t Ingredient Potatoes Cumin seeds . 6. Cook on low heat (should take around 15 minutes). Heat oil and add vadium. 7. coconut and poppy seeds.6. turmeric. 6.7. dhania powder. Add tomatoes and fry for 2 minutes. 2. add onions and fry for 4 minutes. onion and tomatoes lengthwise. DRY POTATOES (SOOKHA ALOO) 31 Quantity 2 large ones 1 4 teaspoon 1 teaspoon 8 1 2 teaspoon 1 tablespoon 1 teaspoon 1 small bunch 2 small 2 2 tablespoons 1 small piece 1 1 4 teaspoon Green Pepper Chili powder Turmeric powder Dhania powder Coconut akes Khus Khus (poppy seeds) Fresh Coriander leaves Tomatoes Onions Oil Vadiuma Salt Ingredient a Vadium is a combination of various spices. 4. 8. Grind chili-powder.
Wash the okra and dry it thoroughly.32 1t 2t 1 4 t 2t CHAPTER 6. Peel and cut into 1 " cubes. and fry for 2-3 minutes or more. Heat oil very hot. 2 3. Add the remaining ingredients. 4. Serve hot. Tips: Use enough oil so that the potatoes will not need to be stirred often. add and brown cumin seeds. 6. This avoids breaking them up. . 5. 2. Remove from oil with a slotted spoon. Boil potatoes until cooked but not overdone.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. 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.
2. Add the fried okra. pepper. and tomatoes.9. 3.6.9 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. 8. Cut it into whatever shape you like. 6. 3. 7. Pour out some oil. Remove from heat and set aside. Add the onions and fry until golden brown. 4. Cut o the heads and cut into small circles. Deep fry the okra until very brown. Add turmeric to hot oil. but at least 10 lbs) on it for 3 hour. Then lay out the cheese in a rectangle in a tray and place a weight (the more the better. PANEER (CHEESE) 2. Hang to drip dry for 2-3 hours (or overnight). Remove from heat when it boils and slowly add white vinegar and lemon juice or yogurt. 4 5. . 4. Cover and bake at 250 F for 15 minutes. Chop the onions and tomatoes separately. Strain through a muslin cloth or a double layer of cheese cloth and squeeze out the whey (liquid). 5. salt. Heat milk and stir constantly to prevent a layer of cream from forming on the top. This sours the milk. 33 6.
34 CHAPTER 6. Season and add turmeric. 4. ginger.11 Navrathna Kurma Serves 6 Quantity 3 2 1t 1 12 t 1 t 2 2t 1t 1 teacup 100 grams 2 teacups Paneer (or cottage cheese) Mixed boiled vegetables (carrots. potatoes) Tomatoes Onions Ginger and garlic paste Chili powder Turmeric powder Coriander powder Garam Masala Milk Ingredient . 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. 3. VEGETABLES 6. Add peas and paneer. 6. french beans. Cut paneer in 1" cubes and deep fry. garlic. and tomatoes. green peas. 2.
12. 1 5.6. coriander powder and chili powder. Add the ginger and garlic paste. Cut the paneer into small pieces and deep fry in ghee. Fry for at least 3-4 minutes. 4. After 10 minutes take o the skin and chop. 2. Put the tomatoes in hot water. 3. 8. 6. Add the boiled vegetables. 6. Cook for a few minutes. turmeric powder.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 . 9. 7. Heat oil in a vessel and fry the onions for a few minutes. Serve hot decorated with silver foil. Grate the onions. CAULIFLOWER AND POTATOES (ALOO GOBI) 3t 3t to taste Fresh cream Ghee Salt Ghee for deep frying 35 Method 1. milk. Add the chopped tomatoes. Garam Masala and salt. cream and fried paneer pieces. and fry for 2 minute.
Cover the pot until the cauli ower and potatoes are coated. Heat oil and fry onions until soft and clear. garlic. 4. Do not brown. and tomatoes. VEGETABLES Method 1.13 Curried eggplant (Bhartha) Serves 4 to 6 2 lb. 4. 2. 4 medium 3t 1 c 2 1 2 c Quantity Ingredient Eggplant Tomatoes Fresh chopped coriander Ghee Finely chopped onion Method 1. 3. Bake in the middle level of the oven for 1 hour or until very tender. 6.36 CHAPTER 6. Preheat oven to 450 F . . Add both to Masala and lower heat to simmer. 7. 2. Add the eggplant and stir until almost all liquid disappears and the mixture leaves the side. 5. 3. peel and crush the eggplants. sprinkle on coriander and serve at once. Add the tomatoes and fry for 2 minutes. Add turmeric and spices. Make Masala with onion. ginger. Break the cauli ower in owerettes and cut the potatoes into cubes (8 pieces each). 6. While they are still warm. place into a bowl.
Slice onion ne. Wash and nely slice mushrooms. Add the sliced tomatoes and cook for 3 minutes. stirring all the time. 1 large 1 t 4 to taste to taste 2 large 1 2 Quantity Ingredient Mushrooms Onion Turmeric Salt Chili Tomatoes Oil Method 1. Serve hot. Remove cover and dry out all the water. CURRIED MUSHROOMS 37 6. 6. Fry until soft. Heat oil and add turmeric and onions.14.14 Curried Mushrooms lb. 4.6. Add the mushrooms. 3. 5. cover and simmer for 15-20 minutes. 2. .
38 CHAPTER 6. VEGETABLES .
7. I only have a recipe for 'sambar' a thin dal recipe from South India.Chapter 7 Lentils This chapter needs more recipes about Dals. This is typically served with idlis or plain rice. Idlis are hard to make and I haven't been able to nd a satisfactory recipe for them to date.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.
LENTILS Method 1. and red chilies for a few minutes. salt. tomato and vegetables. water. turmeric. dhania seeds. In the meantime fry the mustard seeds and onion. 5. . Add the above ingredients & coriander leaves to the mixture. Fry the green pepper in oil for a few minutes. 9. Boil the toor dal with 3 cups of water. hing.pink) Water Salt Pepper Turmeric Garlic Ginger Onion Ghee (Can be replaced by butter) Cumin seed Ingredient Method 1.yellow. 2. 6. and then fry them with the grated coconut. Wash the dal and drain it. Add ??? 3 ??? and cook for about 5 minutes.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 . Fry channa dal. Grind the above mixture with water. Boil the tamarind paste. 3. 7.40 CHAPTER 7. or masur . Add boiled dal and bring it to a boil 8. 4. 7.
. When done. Uncover. salt. add remaining ginger. 7. stir and 2 mash every now and then until a creamy consistency is achieved. 5. wash and add the dal to boiling water. Fry until crisp and brown. chili. stir. MAH KI DAL (WHOLE BLACK BEANS) 41 2. Add cumin or coriander (optional). garlic and cook on medium heat for 2-3 hours or pressure cook at 15psi for 1 hour. heat the ghee. Cover the pot and simmer for 20 minutes. add sliced onions. Pour over dal just before serving. 4. add the cumin and fry until golden brown. cook further in same pan on low heat for 1 hour. and garlic. turmeric. 2 3. nely chopped ginger. 3. salt. Heat the ghee. pepper. Add thinly sliced onions. half of the nely chopped ginger.7. and fry until golden brown. Boil water and add the dal. 2.3 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. You may add paprika and nely chopped tomatoes to the above for color (Pour over the dal and serve). Add turmeric.3. Clean.
In the meantime make Masala of onions. 7. Chopped Ginger. garlic.8 Quantity 2c 3 qt. Wash beans and boil for 2-3 hours or 1 hour in a pressure cooker. 2 2.5 Curried Garbanzo Beans 8 oz. 4. ginger and tomato as in chicken curry. Add to the beans and cook again until most of the liquid dries up and the beans are soft and thoroughly cooked.4 Red Kidney Beans (Rajma) Serves 6 . 3.42 CHAPTER 7. chopped Garam Masala Chopped tomatoes Coriander leaves for garnish Method 1. LENTILS 7. 1t 1T 1 c 4 1c 1" piece 1t 3 Ingredient Red kidney beans Water Turmeric Salt Oil Onion. 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 . Garnish with coriander leaves and serve.
wash and soak the beans overnight. . 3. Cook until mixture browns and dries up. Add the mango powder and pomegranate seeds. Boil them in the same water with salt. Simmer in pan about an hour or until tender. 1 small nely chopped onion. 4 cloves garlic. Heat oil. 4. (2 T) sizzling ghee over the beans. or pressure cook for 7 minutes at 15 psi. pour 1 oz. Clean.7. Before serving. CURRIED GARBANZO BEANS to taste 4 oz. grated ginger and simmer over low heat for 15-20 minutes. Add the beans and cook for 10 minutes more. 3 4 Salt Paprika Oil Mango powder Onions Dried pomegranate seeds Tomatoes 43 Method 1. 5.5. Fry thinly sliced remaining onions and cloves of garlic. 6. Add nely chopped tomatoes and cook 4-5 minutes more. 4 large cardamom. a 1" piece of ginger and 6 cloves. 2.
44 CHAPTER 7. LENTILS .
Chapter 8 Rice 8. 1. Heat vessel with butter. 45 Quantity Onions cut lengthwise Chilies cut lengthwise Basmathi rice (about 1 kg.1 Chicken Pullao Recipe from Sriram. 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 kilogram=2.2lbs) 2 Tomato (cut into small pieces) Coriander leaves Mint leaves Garlic Ginger Coconut powder Salt Cloves Cardamom Bay leaf Cinnamon stick Yogurt Butter Boneless chicken Ingredient Method .
Add chicken + salt + yogurt and fry for one minute. 3. Cover and cook until the gravy becomes semi-solid. 1985 1c 1 3 c 1 large 1c 1 . Add tomato and fry for 1 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).1 teaspoon 4 2 1 1 8 4 Quantity .) 8. 7. 10. students. 6. cloves. 8.46 CHAPTER 8. 4. Remove and serve (Will serve about 4 hungry grad. 5. Cook rice in a separate vessel. Add ginger + garlic paste and fry until oil separates. 11.teaspoon 1 and a half cloves garlic 1 . Fry bay leaves. RICE 2.1 teaspoon Ginger powder 8 4 1 Ginger 4 " piece 1 . 9. Add mint + coriander leaves. cardamom and cinnamon.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 . Put onions and chilies in vessel and fry on low heat until onions turn brown.2 South Indian Pullav (Rice) From Sriram.
1 cups to be optimal) 2 and bring the mixture to boil. .8. If you like coconut. 13. 5. Cut the onions length wise. Add the garlic and ginger paste (preferably prepared from fresh ginger and garlic). 7. Add bay leaf. 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. Sprinkle on the coriander leaves in the end. Add the vegetables. cinnamon and fry until the onions turn golden brown (This will probably take another 4-5 minutes). Fry the onions and cardamom in butter for about 4 minutes. then add the chili. rice and salt. I found 1. 9. add 1 cup of coconut akes. If you are using green chili. 4 10. 12. stir the mixture. Add dhania powder and chili powder (if green chili was not added before). 11. 6. 3. 8. 4. 2.2. Clean the rice with water and set aside. After about 4 minutes. cloves. Reduce the ame and cover the vessel. Cover the lid again and wait until cooked (might take about 10-15 minutes).
7. 5. Now pour in the tomato water + 1 cup water. RICE 8. Add onions and chilies and fry until onions turn golden brown. Add cinnamon. 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.48 CHAPTER 8. (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 1.3 Vegetable Pullav 2 Recipe from Sriram. 2. . cardamom and cloves. Add ginger + garlic paste and turmeric powder paste and fry until you get a nice smell. 1985 This recipe is slightly spicer than the previous one. Wash the rice and drain the water. 4. 3. Extract one cup of water from tomatoes. 6. Pour the butter into a vessel and heat.
Add the water and bring to a boil. Add cinnamon.4 Sa ron Rice (Kesar Chawal) Quantity 2c 4c 6T 1t 2T 1c 1 small 4 4 large 1T 4 2t 1. SAFFRON RICE (KESAR CHAWAL) 8. 4. cumin seeds. . Reduce to low heat and let the rice cook.4. Add the rice grains and stir for 4-5 minutes until all the water evaporates and the grains of rice are coated with oil.8. 8. Add sa ron and its water and pressure cook at 15 psi. Add coconut. 10. Ingredient Rice Water Ghee Sa ron threads (or less) Hot water Sliced onion Cinnamon stick .splintered Bay leaves Black cardamoms Cumin seed Cloves Salt Method Soak sa ron in hot water. Wait 1 minute and then add the bay leaves and 1 the onions. coriander powder (Dhania powder). Drain the 2 rice and reserve the water. cloves and salt. 7. Wash and soak rice in 3 c water (optional). 6. Remove from the heat and allow the pressure to drop by itself. 5. 2. cardamoms. salt and let boil 9. 49 8. Add rice + coriander leaves + vegetables. Heat ghee and fry onions and then remove and keep aside. 3.
6 drops green food coloring mixed with 1 t water. 1 t red pepper. Add rice and fry for 2 minutes to coat the rice grains with oil. Heat oil and fry the onions. 2. 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. Add the water 3 which the rice was soaking in. 1 21c 4 1 oz. 2 1 oz. Clean. Fry 1 minute. 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 oz. 1 1 oz. B 1 c diced tomatoes. Garam Masala. 6 drops red 4 4 food coloring mixed in 2 t water. Pressure cook.50 CHAPTER 8. Add whole spices.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. Method . or in 2 4 cups of water for pan cooking. wash. and soak rice in 1 3 c water for pressure cooking. RICE 8. salt. building up the pressure to 15 psi and let drop.
ginger and chili.5. Remove and fry almonds. Divide rice into three parts. 4. NAVRATTAN PULLAO (NINE-JEWELED RICE) 51 3. Leave the last part plain. nuts.8. chopped egg and all of (C) in a dish and spread the three batches of rice in clumps above it aesthetically. (C) Meanwhile fry the onion until it is crisp. . To serve. place onions. raisins. Thoroughly mix A with one part and B with another. Keep rice separate and warm in the oven. 5. Chop egg and sprinkle with salt. cashew nuts. pistachios. Keep warm until required.
52 CHAPTER 8. RICE .
1 Prawn (Shrimp) Curry This Recipe from Sriram.Chapter 9 Fish 9. 3.1 lb. 2. turmeric powder. Add 1 teaspoon of oil to the boiling prawns. salt and mix well. garlic. Boil prawns on low heat. Clean the prawns and squeeze out the water. 53 . dhania. 4. ginger. Add chili. " 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. 1985 Quantity 1 2 2 1 4 1 4 1 2 1 4 1 2 kg=1.
. chili. Add prawns and fry for 2 minutes. FISH When water evaporates and the prawns are dry remove from the stove. Wash and pat sh dry. Sprinkle on coriander leaves. 8. 3. 4. Add onions and fry until they turn brown. Heat the oil and put in the cinnamon. CHAPTER 9. 1 the coriander. brown 2 sugar. turmeric. Preheat oven to 400 F . 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. mustard seeds. Sprinkle 1 t salt inside and set aside. coriander seeds. salt and lemon juice until it all becomes a smooth paste (Add some water if needed). fenugreek seeds. 7. 9. remove from the heat and serve. ginger. rock cod. 6. 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. 2. 9.54 5. Fry onions until they are soft and golden brown. Blend garlic. ounder.
Cover tightly and bake for about 25 minutes.9. 6. CORIANDER FISH (BHARIA MACHLI) 55 5. Close opening. Fry for 2 minutes more and remove. Add the tomatoes and Garam Masala. and sprinkle on the remaining coriander. and it starts to leave the sides of the pan. Coat one side of sh. . stu 1 1 cups inside. Grill for 1-2 minutes in the broiler. 7. spread the 2 rest of the Masala over it. 8. Add the blended Masala and cook until most of the liquid is gone.2. 9. Serve.
FISH .56 CHAPTER 9.
garlic. and almonds with water. Grind the ginger. 57 Method .Chapter 10 Chicken 10.2 teaspoon 7 tablespoons 1 small carton 1 4 teaspoon 2-2 1 lbs.1 Mughlai Chicken with Almonds This recipe is taken from Madhur Ja rey's book 1" piece 8 to 9 cloves 6 tablespoons 7 tablespoons 1" 2 5 10 pods 2 medium 2 teaspoons 1 1 8 . 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.
4. Add the onions and fry for a few minutes. bay leaves and cloves and fry until the bay leaves turn brown. Add 1 tablespoon of yogurt and fry for 30 seconds. whipped cream and salt and cook gently (low heat) for 20 minutes. Pour the paste from the blender and fry for a couple of minutes until the oil separates. Keep adding tablespoons of yogurt and fry until you get a consistent mixture. 6. Add the chicken. CHICKEN 2.2 Malai Chicken Recipe from Sriram. 5. 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 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 . and fry the chicken until it turns golden brown. 8. 3. Heat oil in a non-stick pan.58 CHAPTER 10. 7. Heat some oil and add the cardamom. Add Garam Masala and coriander leaves and cook for another 10 minutes. Keep it aside and drain the oil.
cardamom. 3. 5.3 Chicken Curry North Indian Style My own.10. 10. Heat oil. Cover chicken + salt (add water if needed) and cook for around 15 3 minutes until 4 cooked. 7. add the whipping cream and cook for a few minutes. mostly from mom's but synthesized with recipes from other friends. Add the onion and fry for two minutes.3. 6. 1 small carton 2 medium 4 tbl 2 1 2 tsp 2 pods Ingredient Chicken-drumsticks. Add the chicken and fry for 5 minutes. and cook until the bay leaf turns golden brown. 10. Add can of tomato paste and cook on low heat. 2. cloves. 4. cinnamon stick. thighs. Just before removing. 8. 9. Add red chili. Quantity 1 lb.6 minute. Remove after a couple of minutes. breast pieces Plain yogurt Onions very nely chopped Vegetable oil Cloves Mustard powder Cardamom . CHICKEN CURRY NORTH INDIAN STYLE to taste Salt Turmeric 59 Method 1. and bay leaf. Add the ginger garlic paste and fry for 4 . dhania powder. Add Garam Masala and coriander leaves 11. cumin powder and turmeric. Sprinkle in chili.
Use your hands. Add ingredients from the frying pan. set aside for at least 4 hours. Sprinkle with chili powder. and coriander seeds and fry for 30 seconds. add mustard seeds. 2. and add cumin powder. stirring every 5 minutes. 4. Brush excess yogurt o the chicken and put it in a large pot. it . Conversely. Add cloves. if using it. there isn't enough sauce in the pot. if there is too 4 much liquid in the pot. Add yogurt and mix well until the chicken is covered liberally with yogurt. 3. Add the ginger and garlic paste and fry for 4-6 minutes. 7. Lower heat to medium. 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. Heat oil in a large heavy pan. If kept in the refrigerator. CHICKEN Cumin powder Garam Masala Chili Powder Ginger Garlic Coriander Seeds Salt Freshly ground pepper Method 1. Cook for 25 minutes or until the chicken is tender. Add mustard powder. Cook uncovered over high heat for 4 minutes. Remove fat from the chicken and then salt and pepper it. add 1 cup water. 5. Variations: There are several variations to the above recipe: Important note: When chicken is cooked with a cover on the pot. Add the onion and fry for two minutes until the onion beings to turn brown. cook uncovered until the liquid evaporates. When oil is hot. add Garam Masala. if you are using them. Reduce heat to low and cover. cardamom. If after 10 minutes. Set aside for 1 hour before cooking. 6.
chopped Finely chopped garlic Vinegar Dried chili (optional) Ingredient 1. ginger and tomatoes. Method . bring to a boil. Cover pot and lower heat. CHICKEN CURRY (MURGA) 61 1. Add chili to make it hot if desired. add one small can of tomato paste. Cut chicken. Heat oil over high heat. Add sliced potatoes to the pot when you start cooking the chicken. 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.4 Chicken Curry (Murga) 4-6 Servings Quantity 2-2 lb. 5. 2. back and split breast. Add garlic.10. and cook for a few minutes. Add onions and fry until golden brown. 3. Add 1 cup of water just before turning the heat 4 to low and covering the pot. 3. Leave out the yogurt. When the chicken is 4 done. Leave out the yogurt. Stir constantly to avoid burning and coat the chicken pieces evenly. Add chicken. Take care not to burn them. 2. Just before removing add a small carton of whipping cream. Fry until a smooth paste is obtained. 10. 4.4. add water. Boil two potatoes for 10 minutes before slicing them thinly. This variation is usually called \Malai Chicken" or literally \creamy" 3 chicken. and add salt. separate legs and thighs.
After the chicken is done. 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. you'll get a more authentic taste since the original TC is after all marinated in it. CHICKEN 6. Sprinkle on Garam Masala and serve.5 Tandoori Chicken 2-3 Servings Quantity 6 pieces 2 tsp 2 tsp to taste Dash to taste 1 tsp Ingredient Thawed chicken.62 CHAPTER 10. mix the Masalas in the yogurt rst and then rub the stu into the chicken cuts as before. If you are using the ready made tandoori paste then life is a lot easier. You can leave it for little while to seep in. 5. 3. The idea is to let the Masalas seep in the cuts with the soy sauce. DON'T THROW THIS AWAY. 10. 2. put some on the chicken pieces and let it seep in the cuts. 4. If you are using soy sauce as the base. Replace all occurences of masala and soy sauce(or yogurt) with the tandoori paste. Take the chicken and make *deep* cuts in it (so that the Masalas seeps in quickly). If you are using yogurt. In this case. Rub in the Masalas as a mixture or one at a time. add vinegar and cook for another 5 minutes on very low heat. The yogurt tends to leave a considerable amount of water behind. Let it evaporate in the oven .
Some previous experiences of my own are: Teriyaki (my Japaani-tandoori). I have not faced the same problem with the soy sauce version (of dry chicken). . Cook the chicken until it starts turning brown. and the cuts you made start \expanding. TANDOORI CHICKEN 63 with the chicken. This will keep the pieces from getting dry if overcooked. 6." Notes: You may use any other interesting sauce as the base.5. Oriental sauce (my supermarket-tandoori).10.
CHAPTER 10. CHICKEN
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
Lean boneless lamb Meaty lamb bones
Marinade made from: 4 tablespoons 1 4 c 3 tablespoons to taste Puree made from:
Light vegetable oil Cider vinegar Tamarind pulp Salt
2 tablespoon 1 large 6 2 tablespoons
Vegetable oil White onion Garlic cloves Fresh ginger root, chopped 65
66 c 3c 1 teaspoon 1 teaspoon 3 teaspoons 1 1 teaspoons 2 3 teaspoons 21c 2
CHAPTER 11. LAMB AND BEEF
Vegetable oil Onion, thinly sliced Ground cumin Ground mustard Turmeric Red pepper Paprika Hot water
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)
1 4 c 4 cloves 1" piece 1 t 2 3 c 4 to taste Quantity Ground lean meat Chopped onion Chopped garlic Ginger. Pressure cook for 10 minutes at 15 psi (or 25 min over low heat. ginger. 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. garlic. EGG COOKED WITH MEAT AND FRIED (NARGISI KOFTA) 67 1 lb.2. .11. onions. chopped Yogurt Turmeric Green onion Garam Masala Coriander Salt and pepper Method 1. salt and pepper.
Cut into 1" cubes. wash. fry the onions to a golden brown. Make Masala with onions. Clean. Method .68 CHAPTER 11. tomatoes and yogurt and fry well until the Masala is a paste. 5. Add water 1 to the mix if necessary. trim and dry pork. Garam Masala and yogurt and knead well. 11. etc. 1 2 c water and cook for 10 minutes covered. cut the koftas in half and arrange over the curry. Coat the hard boiled eggs with the above and deep fry. Add the vinegar and Vindaloo paste and cook for 2 minutes. add garlic. mix in egg yolk. Serve garnished with coriander leaves and Garam Masala. pour into a serving dish. Heat ghee. 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 1.3 Pork Curry Serves 6 or 8 Quantity 1 1 lb. 2. 3. 2. ginger. When curry is ready. Add the besan (or 1 c 2 soaked lentils) and cook for 10 minutes. Knead or grind until slightly sticky. ginger. 3. 4. Cover and bake at 250 F for 15-20 minutes. LAMB AND BEEF Reduce pressure and drain half the liquid. and tomatoes as in chicken curry. Add the green sprigs of onion.
Boil down the amount of water (30 minutes) while the potatoes cook. 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. or in a heavy pot for 1 1 hours. Marinade the mutton in above mixture for 2 hrs. 2 5. Cube potatoes. Add the pork and pressure cook for 20 minutes. . Keep aside. 7. until the pieces are tender. almonds and garlic. 3 6. Uncover and dry the liquid. 3 3 4 c 4 cloves pinch 2t 3 c 4 1 oz. 3. Add salt and pepper.4. Add the mutton and fry until the liquid dries up. 1 c 2 1 oz. Heat oil and fry the remaining thinly sliced onion. Reduce pressure. 5.11. Clean. wash and dry mutton. add and cook the potato pieces coated in the liquid. 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. 2. 1 onion.4 Shahi Korma (Mutton Curry) 1 2 lb. 11. Blend coriander seeds. 6. SHAHI KORMA (MUTTON CURRY) 69 4. 4.
LAMB AND BEEF Add beaten yogurt and fry until it leaves oil. 1 Add Garam Masala and bake at 250 F for 2 hour Serve garnished with chopped coriander leaves. Add fried ground onion. 12. 11. 9. 13. Add soaked or ground sa ron. 10. Mix it with the cooked mutton.70 8. . Beat the cream. CHAPTER 11.
3. Ever since I was very little. I can remember asking for seconds and thirds.Chapter 12 Desserts and Other Goodies 12. 71 . pot. It is fairly simple to make. 2. 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). What makes this dessert unusual is that it is not as sweet as most Indian desserts. 1 stick 2 handfuls 4 cups 1 pint 1 handful 3 tablespoons 4 Quantity Ingredient Butter Very ne vermicelli Milk Whipping cream Raisins Sugar Almonds (optional) peeled and thinly sliced Method 1. Over low heat stir vermicelli into butter until it turns light brown.1 Kheer (Vermicelli Pudding) Recipe from Dalbir Chadda: This has been my all time favorite dessert. Pour in the milk and stir over medium heat until it boils. Break vermicelli into 3" pieces. Melt butter in a 4 qt.
Pour into individual dishes and serve. 5.2 Rice Flour Pudding 6 servings 42c 3 4 c 2 oz. 1 oz. Simmer and add sugar and stir for 2-3 minutes more. 3. when cool. chill in the refrigerator before serving 12. .72 CHAPTER 12. 6-8 drops 1 oz. Cook over medium heat until a creamy consistency is achieved (20-30 minutes?). 7. DESSERTS AND OTHER GOODIES 4. Remove from heat and. Blanch (optional) and shred nuts. Add whipping cream and continue to cook for a couple of minutes. 2 Quantity 1 Ingredient Milk Sugar Rice our Rose water Almonds Pistachio nuts Method 1. 6. Put in the raisins. 5. almonds and sugar. almonds and pistachios (maybe before it cools). Mix rice our into the milk and mix until smooth. Cool (in refrigerator for 30 minute) add the rose water. 2. Continue to cook under low heat for 10 minutes. 6. 4.
.3 Besan Bur Quantity 1c 1c 1c 4 seeds Ingredient Besan Shortening Sugar Cardamom Nuts (optional) Method 1. BESAN BURFI 73 12. (Test: a few drops of water sprinkled on it sputters instantly). 3.3.4 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. Melt shortening in a pan. 12. Wash and drain the rice. stirring constantly to prevent burning until it has changed to a brown color and smells done. 5. Turn down heat and add cardamom and Besan. Spread 1 " thick onto a platter. Turn o the heat and stir in the sugar. 2. 4. 2 6. Cut into diamond shapes after it has cooled down. Fry.12.
carnation powder and yogurt and blend together. Make a smooth ball. Remove from heat and add crushed cardamom seeds. 2. Scrape the sides and bottom frequently to prevent sticking and mash rice while stirring. . tasteless sheets of silver. Knead well adding milk if necessary. Silver leaves are VERY FINE.] 12. 7. 2 3. add sugar and stir in well. Boil the rice in the same water until it is coated and the water dries up. 3. 8. Add the milk and simmer on low heat for 1 1 hours. Serve hot or cold decorated with silver leaves (optional). 6. 2 5. cover and let rest (30 minutes?). 4. 4. rose water and shredded almonds. Soak in 2 c water for 1 hour. When it is creamy. Heat butter and pour in a bowl. DESSERTS AND OTHER GOODIES 1 2. Add Bisquick.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 1.74 CHAPTER 12.
75 6. Heat the oil until hot and fry the balls to a golden brown or until they are dark brown|almost black. 7. 9.6 servings 2 1 2 1 2 Quantity 1 11c 2 1 oz. add sugar. 1 oz. . and raisins. Serve hot. Heat the water. 2. 3.6 Suji Halva (Semolina Halva) 4 . 8 c c c Suji (semolina) Sugar Ghee Water Sliced almonds Raisins Green cardamoms Ingredient Method 1. almonds. Add the syrup and stir briskly until it is absorbed in the semolina. Heat ghee add suji and stir on low heat until mixture becomes light creamy in color and ghee leaves the side of the pan. serve hot or cold. bring to boil. 8. SUJI HALVA (SEMOLINA HALVA) 5. Make 12-14 small balls. 12. then simmer to reduce the water by half. Mix in crushed cardamom seeds. 5. add cardamom seeds and simmer. 4.6. Soak in sugar syrup until they double in size (1 hour or overnight) 10.12. Boil sugar and water together for 5 minutes. Boil.
Remove from the heat.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. Decorate with blanched nely shredded almonds and pistachio nuts and silver leaves if desired. Fry the sewian in hot oil until golden brown.8 Carrot Halva 4 lbs. 1 2 gal 2c 2c 1c to taste Quantity Ingredient Carrots Milk Sugar Carnation milk powder Oil Nuts Method 1. Cook until the milk is reduced by half. Add sugar and cook on low heat until creamy (about 25 minutes). 5. Add in rose water. 3. 4. Clean and grate the carrots.76 CHAPTER 12. Heat milk to boiling and add the carrots. 2. 12. DESSERTS AND OTHER GOODIES 12. . 2. Heat the milk to boiling and add the sewian.
12. 4. 4.9. Pour some cold water over the curd to cool and wash it. RASGOOLA 77 3. You may add just a little (1 tsp or so) water while blending. Add the powdered milk and sugar and cook until all the liquid is gone and the mass does not stick to the sides. . 2 5. 6. Add oil and cook more. Will keep in the refrigerator for up to 1 week. stirring often. 7. Add the nuts and raisins and turn o the heat. 3. Remove the paste and make small balls (1-2" in diameter). Discard the water and hang the cloth for 15-20 minutes to let the excess water drip o . if the curd is too dry and will not blend. Pour in a serving dish and serve warm or cold. 12. to roast the carrots well (about 1 hour). stirring to prevent sticking and burning (3 to 4 hours). 2. Cook until liquid is almost gone.9 Rasgoola 1L 2 tsp 1 12 C 3C Quantity Homogenized Milk White Vinegar Sugar Water Ingredient Method 1. Throw away the liquid part by sifting the stu onto a muslin cloth. Be very careful so as not to add any extra water. Put the curd in a food processor or blender and blend at high speed to get a smooth consistency. 5. Bring the milk to a boil and add vinegar to the boiling milk to separate the whey.
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. .10 Mango Ice Cream This is a great desert which can be made with very little e ort.I think it is the only size available in an Indian store. Remove from the heat and let the stu cool down. Continue boiling the syrup and gently drop the curd balls in the boiling syrup. Put in the freezer for about 8 hours. Add sugar to the boiling water to make a light syrup. 12. 1 can 12 oz. 7. DESSERTS AND OTHER GOODIES 6.78 CHAPTER 12. The condensed milk can is about 3" high and about 2. 2. Make sure that there is at least 2-3" of water in the vessel. 1 can Quantity Ingredient Condensed Milk Whipped cream(Cool whip) Mango pulp (Alphonso) It is very confusing to describe quantities as 1 can. Well. You can replace the Mango pulp with any other pureed fruit. Serve cold. condensed milk and whipped cream in a bowl. The Mango pulp can is about 6" high and 3" in diameter. If not. Cook the balls in the boiling syrup for 30-40 minutes. 8. Put the balls and the syrup in a storage container and refrigerate (don't freeze). Boil water in a wide vessel. Method 1. Mix all of the pulp. add more water and increase the quantity of sugar proportionately. 9.
This action might not be possible to undo. Are you sure you want to continue?
We've moved you to where you read on your other device.
Get the full title to continue listening from where you left off, or restart the preview.