best eversbasic recipes bran face the ner anewter na Leave to ool then spon toa ye: 5 minutes: 1 food processor or blender and 3 glass jar wath 2 lid. To preserve the ooking time: 0 minutes procs to mate a paste Tans to gs cy pst, het ait mor vegetable ol faroth ad ard sere the efngeator ina dean saucepan and pou oer he 1 tsp cumin seeds for 191 mone surface torent eget for up 1 tsp onion seeds ‘01 month 1 tsp mustard se 1 tsp fenugreek seeds curry paste 1 ep aisees preparation time: 19 minutes, garam masala pus 20 minutes cooling preparation time: 1) minutes J) Maat sec toga asm enokng time: 10 mines Dus 10 minutes cooling ‘bow and store i ana cooking time: 10 minutes 4 thsp coriander seods 2 thap cumin seeds + cinnamon stick garlic paste 1 thsp fenugreek seeds 8 died red chiles preparation time: 5 minutes 1 thsp fennel seeds 5 thsp coriander seeds cooking time: 0 minutes 2 curry leaves 2 thsp cumin seeds 2 dried red chilies 2 tap cardamom seeds 115 9/4 oz gatic doves, halved 2p ground turmeric 2 tap black peppercorns 125 milf oz water 2p cil powder 1 tp fennel seeds 5 tbsp white wine vineoar 1 sp black mustard seeds ce the gale loves and water in 2 hsp water 1p whole cloves 1 stood proceso er blerer ard 125 mila 02 vegotabe ol plus extra proces to make a peste Tanser iss for sealing by ty the cpamon and cis in ar with aed store inthe vetrgerator 1) aneaw-baed ng pan ovr a ow for upto 1 menth Gind the cofande seeds cumin hea siting constant, fr 2 minutes. Ade 1) soa, ferugree sec, fennel the emaining ses ar dy tig seeds, cy leaves and chiedrcenilesin ae shaking the ying pan costa for ginger paste a sie grinder Aterabvely, ue amorar 8 minutes, of nt they ive of te rma preparation time: § minutes and pestle. Hanser to @ bow and ten cooking time: 0 minutes the umerig, cil powder, winger and Remove the ning pan rom he water to make a sacth paste 2 | heat ancteare to cool. Trans the 195 gf or tresh oot ginges contents to apie ance and process roughly chopped Heat the vegetable alin a lage ul glound. Alternatively use 2 mortar 125 mit oz water 2 | hean-tase tying pan, 200 the and peste. Stowe an aight comtaner 9 paste and cook oer a ow hea, stiteg the raigarator for up to 3 months ‘constantly, for 10 minutes, or unt ll the Water has been absorbed and the oll 05 tothe sucace pani preparation time: 10 minutes, plus 3 hours standing ‘cooking time: 5-10 minutes 1 ftre/4% pints nile 2 thap lemon juice Siig he ik to the olin a 1 heavy-based saucepan over 3 low heat, then rece he heat and simmer ery fr afew minutes, Ade the lenen jie, string corto unt the mil begins to cure, I TI 7 7 al al FT 7 a a a a a a a - a awer gk) GRY GRY ouky ook? ak? uk) ky uk oak akT sky RE ORE RE GRR OEE RE Dra the mate thrauch a msn 2 lined sieve, then rinse the contents Of the see under cl unning wate Gather wp the cores che musi, te then together and squeeze gent to esta ary mostue Hana the musknseappel hee for 3) rast ri, then pres under a hey wiht for Ve? hours. Tnser oan ath conta ardor fr up 1 1 week stocks If you like your food spicy, choose the Indian variations: indian vegetable stock makes 3 lived pints preparation time: 19 minutes, plus 3 hours sanding cooking time: | hour 40 minutes 3 thsp ghee or vegetable oil 1 tsp Garlic Paste (see page 12) {tsp Gingor Paste (see page 12) 2 tsp coriander seeds 1 tsp cumin seeds 5 coves 10 black peppercorns S-cm/2.inch cinnamon stick 6 cardamom pods ‘onion, cut into 8 wedges carrot, chopped 3 litres/5¥ pints water Heat the oh a a xg, hey 1 based saucepan. Add the Garlic Paste Ginger Fase, coriander secs ona coin set Cook oe ow he, sing corsa fr 1 minted he doves peppercorns, canaman sick, cdo, anon and canct Cook, sting heuer for 8minues J) {te water and ring to he bo Cover and simmer for 1%; hours emove fam he heat and ive 3 ‘the stock into a bow. Leave to. C00 then cl nthe reget When chile, crf remove and card any fron te stee, Us mete basic vegetable stock makes: 3 11095 pints preparation time: 10 minutes cooking time: 49 minutes 2 thsp sunflower of 115 g/4 08 onions, finely chopped 195 g/4 7 leeks, finely chopped 115 6/402 carots finely chopped 4 cary sticks, finely chopped 85 g/3 02 fennel. finely chopped 85 6/3 02 tomatoes, finely chopped 225 litres pints water Touquet garni Heat he on re seucepsn 1) acs enons er lets and cock cover low heat string aces onal, for S minutes or unl softened Ad he reining vegetables 2 cover and cook over a low heat, sting occas, or 10 mises. the water and Bouquet 93), bing tthe bal and sine for 20 minutes Ramve om the het ae sive 3 the stock into & bowl. Leave to eel then hil Remove ard cad ay at ane srface, Ue ity or feze in porto for up to 3 mnt indian meat stock makes: 1.7 litres/3 pints preparation time: 15 minutes, plus 1 hour caolinafchiling cooking time: 2 hours 45 minutes 11kg/2 tb 4 0z chicken, duck or lamb ‘eam/einch piece fresh root ginger, ‘thinly sliced S-c/2.inch cinnamon stick 1 fresh green chill, chopped pinch of ground mace pared rind of 1 lemon Floce al the ingreets in a ae 1 heavy-based saucepan and pour in rough water to cover generous Bring to {heb sen reduce the heat, crear leave to snmer fr 40 mites. Ling a soted spoon, eave the 2) cheer, duck ort andthe teat of the tone. Reserve itor ue te Retinal te bone oe sucepn and rst 0 the bo, then eave tose for 2 fur 2 hus, ferove the cepa fom he 3 ‘heat and sieve the stock into a bow Leave 1 co0, then chin the tefigertr When dled, carly remove dcr the layer fa that has et on the sre, Use media basic meat stock makes: 2.5 litres/4¥ pints preparation time: 15 minutes, pplus 1 hour cooling/chilling cooking time: 3 hours 30 minutes 13 kg/3 Ib chicken or duck wings and necks, or lamb on the bone 2 onions, cut into wedges 4 ites/7 pints water 2 carrots, roughly chopped 2 colery sticks, roughly chopped 10 fresh parsley sprigs 4 fresh thyme sprigs 2 bay leaves 10 black peppercorns Face the chicken, duck or amb and 1 ‘the onions in a large, heavy-based saucepan and cook ove a wheat, string frequent unt bgt browned DA the wate and te toroughiy to scrape off any sediment on the ‘base of the saucepan, fring tothe boll and skim off the scum that rises to the surface ‘Ada the caro, celery, parsley, thyme, bay leaves and peppercorns, partially cover and leave to simmer geritly for 3 hours Remove the saxcepan fram the 3 heat and sieve the stock into a bow, Leave 000 then hin he reget. hen cle, careful remove andar he ye ofa that hs set on the race Lie meteor reer in potions for upto 6 months Introduction 15%® % Po snacks & starters ‘As a general rule, meals in Inala don't begin with a separate first course, but Indians are inveterate snackers, so there is a wealth of delicious nibbles that can be served as appetizers and canapés. You can, of course, also enjoy them in the traditional way as early evening nibbles with the inevitable cup of tea, and many of them make great after-school snacks. This chapter includes some familiar favourites, such as Samosas (see page 26) — with both a vegetable and a meat filing - and Onion Bhajias (see page 36), as well some more unusual tempting treats, such as Spicy Pancakes (see page 18) and Stuffed Meatballs (see page 27). Choose from an array of vegetable, meat or seafood delicacies to wake up the taste buds and ‘stimulate the appetite, whether you are planning to serve an authentic Indian meal or simply want an interesting, more unusual starter for a Western-style supper There are also some delicious soups, ranging from quite fiercely spiced to milder and more subtle in flavour. All of them would make a delicious and substantial lunchtime snack, perhaps served with some indian bread, or as an imaginative start to a dinner party menu. 1s indianPS ae ey ey eye et ye iy3} stuffed meatballs 8 cook: 10-15 mins makes 8 G prep: 20 mins, plus 30 mins resting These delicious koftas are the Indian equivalent of Scotch eggs and can be served hot or cold, either as a snack or as part of a main meal. They also make great picnic food. yb) ck) suk) ch) hE NUTRITIONAL INFORMATION Calories 298 Protein 22g Carbchyerate 49 sugars 19 fat 224 saturates 79 "e Place th onion a 1 and ginger in a foc 2 Pre onl press rake 2 paste. Pace imabowand add the onion palms paste. Add the flour, cumi ‘rouns coriander, chil a beaten egg and season taste with salt and pepper Moc wth your hands un thoroughly blended lamb bal by rong be into patties and pace ah beled egg in the centre of each, Shape to-endlse the egg Place the basin a single Layer in alight greased dish, cover INGREDIENTS. 1 onion, roughly chopped 1 garlic dove, roughly chopped 2.5-cm/1.inch piece fresh root ginger, roughly chopped 550 9/1 lb 4 o2 frosh lamb mince 40 g/1% 02 gram flour {sp ground cumin 1 tbsp ground coriander tsp chill powder 119g, lightly beaten salt and pepper S hard-boiled eggs, shelled ‘ghee or vegetable oil, for deep frying, plus extra for greasing DDhide the mitre into with clingflm and leave to Bequalszed portions rest in the refrigerator fo and form esch prion imtoa 30 minutes. ween the of your hands Flatten Hest the ghee in a 3 deep-at yer or ge, heawybased saucepan to 10% 350-3759, or mpletey ube of bread browns 30 56001 ‘meatbals, in batches, fa variation Instead of using har baled egg 500 9 Ib 2 into 8 cubes 2-3 minutes, or until golden brown, Remove with a sted jn and drain on kt paper. I serving hot, keep warm while you deep-fry the snacks & startersmakes 10-12 prep: 40 mins, plus (& ‘1 hr standing These traditional, savoury, deep-fried pastries are filled with a spiced potato mixture and perfectly complemented by a squeeze of lemon juice. They are suitable for vegetarians. INGREDIENTS 100 9/3% 02 sef-raising flour tsp salt 40 9/1% 02 butter, cut into small pieces 4 thsp water 3 potatoes 4 tep finely chopped fresh root ginger 1 tsp crushed fresh garlic 2 tsp white cumin seeds ‘4 tsp mixed onion and mustard seeds 1 tsp salt N tsp crushed red chilies 2 thsp lemon juice 2 small fresh green chillies, finely chopped ‘ghee or vegetable oll, for deep-frying lemon wedges, to serve SamoOsas 40 mins (b NUTRITIONAL INFORMATION Galories 261 Protein 2g Carbohycrate 139 sugars 04g) Fat 239 Saturates cove variation substitute the green chiles with 2 rod chilies, and if you don’ fe it too Spicy, deseed the chilies before using cook's tip {men deep-ning the sous, orotate the saucepan bycauie you ee room to tan the Remove the cooks samasas sth seed sze0n 20 alow” Sieve he ote dan of sit the fouand salt 3] Meanie orate Bresksimal bas off __saveepanereti fl th il into a large bowl. Add the filling, cook the 3 ‘the dough and roll vegetable oi! and heat to thebutter andr into the potatoes in savcepen of sch out very thnlyta form a 180-190°CI350-375°% or flue unt te mieure fight salted boing water for round Cutin nal, dampen untia cube of bead browns resembles fine breadcrumbs. 20-25 minutes, un tender. _the edges and fom ito in 30 seconds, Careful loner Fourin the water and mx wih Drain and gent mash the cones. Filthe cones 8 the samosas ima the hot ator totermacouch Pat potatoes, then ade the ging, _itleol the filing dampen the ol in batches, an fy for the doh nto a bal and tr, wnite cumin ees, open edges and inch 253 minutes, or until goin reat forS minutes or untl_ onion and musta sce, st, together to seal Reseve bron, Remove wth asec smooth, Adda ite lurif the crushed re chiies, enon s00n and dain thorough dough sd, Cover and Juice and gen chikesardsti’ —] Fladeep-ot yer or on kitchen pape Sere hot or leave to sta fr 1 hour wel to me LAF sarge, heanbared cold with lemon weoges tndian nT annarnenaAanrhnApPrtTrtryAreyyipPIFEIFIFIFIH Eye! Ir PEER ul . samosas with €8 cook: 30 mins meat filling & prep: 20 mins, plus 30 mins cooling These spicy snacks are NUTRITIONAL INFORMATION popular. They make ter Calories 252 advance and frozen ei Protein 99 INGREDIENTS pea iy 4 quantity Samoss Pastry (see page 26) vegetable ol for deep-rying 9 {resh coriander sprig, to garnish saturates 6 sd throughout Inala makes: 10-12 2 thsp ghee or vegetable oll 1 onion, chopped 450 g/l rah lamb mince 1 tp Garlic Paste (9e page 12) 1 tp Ginger Paste (se page 12) salt and pepper cook's tip snacks & starterssoft dumplings in yogurt with masala serves 4 6 cook: 20 mins (& prep: 15 mins These little dumplings are very €as SRMATION BCU ag ideal to serve as a delicious snack INGREDIENTS 200 9/7 ax utd dal powder waste 50 9/1K 0 coriander seeds rotein Catbohyerate 100 9/24 oz dic acid 400 mi/14 fox natural yoou 75 gi2k ox sugar sie fresh rd cles, to garish cook's tip socks startersmakes: 8 prep: 5 Lightly spiced, rather than searingly hot, these tast sophisticated litle nibbles go extremely well with pre-dinne drinks, and also make a very speedy lunchtime snack: INGREDIENTS 280 9/10 oz cooked prawns, peeled, 1 tsp chopped fresh colander deveined and chopped 2 tp fresh white breaderumbs + onion, finely chopped tsp ground turmeric 1 fresh gran cil, dereeded and 1 thsp ime juice finaly chopped 1.¢99 lightly beaten ‘-emicinh piace fresh root singer, 85 g3 or dred breadcrumbs finaly chopped 2 tbsp ghee or vegetable ol fresh coriander sprigs to garish erat bended 3] mane J] otis fora tet thanformeah pointes ce er 5-6 rt cn och Indian faxen ino panies Remove with aspatia radu cen on chen paper Keap prawn patties cook: 20-25 mins (& NUTRITIONAL INFORMATION Caleris 105 rotein 109 Carbohydrate 103 variationmakes 8 6 indian spicy potato cakes prep: 10 mins (& cook: 25 mins (& These are firm favourites afterschool snack, cold ketchup. INGREDIENTS, = ; 5 | RuTATONAL INFORMATION 4509/1 sore 06 1 sp Garam » Xap chill powder (optional Prete 29 1 thap lemon juice 2 thep chopped fesh coriander tbsp ghee or butter ver sprigs to gonish a 3 [variation bd dd itseafood soup STRITIONAL INFORMATION Protein 200 Cerbohydrate 8 variation Se. sbeles miss fo th you ae featng G prep: 15 mins Although small, the district of features various different ty as its own, quite distinctive style of cooking, which f INGREDIENTS 225 mv fox Basic Vegetable Stock (see page 13) 2earots, diced 3 gatlc loves, finely chopped 3 thsp chopped fresh coriander, pus esta to gorish 1 tsp cumin seeds 1 tp blak peppercorns “vemPirneh piece fresh root singer chopped 1 tbsp ghee or vegetable ol + onion, chopped serves 4 ga on the south-west coast of India s of fish and seafood, 1 fresh gresn cil, deseeded 1 potato diced 2 ap ground coriander 200 97 ox cooked prawns. peeled 75 mi2h f oe natural yogurt +90 mys fox mile 3 tbsp dry white wine 8 scallops, shelled salt and pepper Een os 2) eeeeace Clea nac: | eascmanhe) snacks & startersserves 6 ith dried fru cut through 5s, but complement the meat. Serve with plain boiled rice for a fi INGREDIENTS GNA 2 thep ghoe or vegetable of ‘cardamom pods, gy crushed 1 ennamon ste Trg onion, chopped 1 thsp Cunry Paste (ee page 12) 200 9/7 2 ready 1o-sat dried apricots 1 kg tb 40 deed Lamb 400 mil 14 faz chicken Basic Moat Stock sue page 15) salt hopped fresh coriander, to garnish ied cued and of the ing supper dish. INFORMATION i San ca 4isitiisict SH aiisisisi5 cooks 1 he prep: 20 mins ates from NUTRITIONAL INFORMATION Serve with poppadum: % : INGREDIENTS. ‘4 madlum onions 300 m/10 fez vegetable oil 1 tp finely chopped fesh root ginger 98 + tsp aushed fresh gale 1 tp hil powder 919 = 1 pinch of ground turmeric urate 6 Repel + tomato, finely chopped lamb with onions & dried mango powder ind Pulao Rice (see page serves 4 din ce J southern Inala. 197, 2 fresh green eilis, iced 450 g/t eg of lamb, cubed 500 mit pint water ‘Vetep aamehoor (dried mango powder) 2.3 thep fresh coriander leaves freshly cooked rice to serve meat, poultry & ishicone preps 20 mins cook: 25 mins a g a = INGREDIENTS a Ferree cera emer i — seriemndanai ih gacinel hari sanond - ‘ et; | 1 tsp chilli powder 12 baby corn cobs, thawed if frozen * 8g { 11 tsp Garlic Paste (sce page 12) 3 fresh green chillies, deseeded ate re cook's tip 2 . frequent unt oie conde and erin eve8 cook: 40 mins NUTRITIONAL INFORMATION chicken korma L prep: 15 mins, plus Ne merreting This delicious creamy curry is perfect for inf serves 8 tal entertaining or a5 a midweek supper dish for the whole family. Serve with either 164 | plain boiled rice or Pulao Rice (see page 197) pon ot INGREDIENTS Carbohyerate 24g {U6 tsp finely chopped fresh root ginger 150 lS fox natural yogurt 1% top crushed fresh garlic suger 89 2 tap Garam Maso (ste page 12) 1 tp chil powder fa fg 1 tsp salt 1 sp black cumin soos vk a 3 green cardamom pods, husks removed and soods crushed variation 1 sp ground coriander 1 ep ground almonds ike thighs and ums mayb ed shouldbe cooked or 10 mines i} Marthe ange gee rng pan. isd re on ‘8 whole chicken breasts, skinned 200 mi/10# oz vegetable ot onions, iced 2.3 thep Frosh colander loaves, pls ‘tosh gren chiles, chopped ‘tosh cooked reo, t serve cook's tip, usted cardamom, ard fy ul gol Ad icing erty casa. coanger almonds andthe chcken brea to he Taree to saving pate ninutes, Add the water and sare iomedat ce nd hat srr fr 20-25 mines, spice mature over the inthe refrigerator fret cooked ce moat, poultry & fishserves 4 i sauce can also be used for any cooked ps INGREDIENTS 1 tsp mustard ol 23 thsp vegetable olf 1 Targe onion, finely chopped 3 atic loves, crushed 1 thap tomato purée 2 tomatoes, peeled and chopped + tsp ground twrmeric ‘tsp cumin seeds, ground tap coriander seeds, ground tp cil power quick and tasty way to use leftover roast chicken ch prep: 15 mins (& icken jalfrezi cook: 20 mins (6 try, lamb or beet. tsp Garam Masala (ee page 12) 4 tsp red wine vinegar 1 smile popper deseeded and chopped 15 g/t 02 frozen broad beans 500 g/t 2 oz cooked chicken breasts cat nto bite-sized pines salt NUTRITIONAL INFORMATION 343 rote 429 Carbohydrate 135 8 fe 14g saturates 29 ‘resh coriander sprigs to garish freshly cooked rice, to serve variation | [cook's tip 1] epee Grom rea el tse rd ene Indianbengali-style fish serves 4-8 prep: 15 min (& cook: 25-35 mins (3 Fresh fish is eaten a gre: dealin Bengal (Bangladesh), and this dis berth Benge ages this dish ROTRMONA “ORMATION is made with mustard 0 194), ores 356 i, which gives the fish a mouthwater i flavour. Serve with Naan Bread (see pag INGREDIENTS 1 tp ground turmeric 1p crushed garlic : ‘ispsalt 2 onions, finely chopped bsp mustard oll 2 tomatoes, finely chopped Suvars | “1 kg/2 Ib 4 o2 cod fillet, skinned and 450 mi/¥6 fl oz water cutinto places chopped fresh coriander leaves, fat 239 i ‘fresh green chilies to garnish roe ; 1 tsp finely chopped fresh root ginger Naan Bread, to serve (soe page 194) cook's tip ‘Marthe turmeric an 5] fenove me ta pn 1 ten sn the mitre the fo pee nthe as zy tet inem fry nt pak mad erg ee, and esene and dn-y until goien brown, seve wi239 119 lI I I { | U iF Th IF IF i ERIE fish in tomato sauce cook: 45 mins (5 prep: 20 mins Tomatoes are vwidely used in all kinds of tnaian cooking. Choose firm, ripe specimens to achieve the best flavour in thi NUTRITIONAL INFORMATION | [NGREDIENTS 500 9/1 Ib 2.02 tomatous arg | A fresh groom ees 1 kg/2 Ib 4 ox haddock rote 40g | salt 2 tsp ground turmeric ish ets, sinned mbchyine 60 | 4 tosp ghee or vegetable ol 2onions, sliced 1 thsp ground coriander 15 cil powder saturates to | tp sugar 2 tbsp natural yogurt 1 tbsp lemon juice 2 tsp Garam Masala (se page 12) ‘tesh coriander sprigs, to garnish Pulao fic oe page 197), 10 serve ae for 10 minute serves 4-6 cook's tipserves 4 monkfish kebabs prep: 20 mins, plus (& 30 mins marinating | The fish is marinated in a delicious mixture of herbs, spices and lime juice before being threaded on to skewers with a selection of colourful vegetables. Serve with Pulao Rice (see page 197) INGREDIENTS. 23 ths lime juice 1 typ finely chopped fresh mint 1 1 tp finely chopped tesh coriander 2 fresh green chiles, deseeded and ‘inely chopped 1 tsp Ginger Poste (se page 12) 3p Gale te (see page 12) 1 tsp ground coriander sat 380 g/12 oF monkfich filet, cubed 1 red pepper, desceded and cut into chunks 1 green pepper, desceded and cut into chunks ll eek manda indian eB sr skewer baby com cobs, halved {button mushrooms 8 choy tomatoes small caullower, broken into torts 1 tbsp sunflower ot Pulao Rie (eee page 197), to serve lime wedges froth coriander sprigs ate, rune 3-8 hrs freezing INGREDIENTS, 150 mi/5 fl.oz double cream 2 tbsp caster sugar Calories 287 425 miI/15 fl oz mango juice tsp ground cinnamon Protein 19 flaked almonds, to decorate Carbohydrate 199 sugars 19g Fat 209, Saturates ...eec cs eee 139 cook: 0 mins (& ‘kulfiis the indian equivalent of ice cream and is always made with fresh fruit or juice. This basic ice cream recipe is Infinitely adaptable and incredibly easy to make. cook's tip w w Four the mice into Tosene, dp the bates 2 6 freezerproof moulds, 3 ‘of the moulds in hot over wth and place nwt ten mir onto. the fez or 3 Bours or inva sero sles pyelaby overt. untl et, Decorate wh fated almonds Dating he fest hour of an ene immesiey Area, get shake the moulds 3 ines Dore he ceam too ‘porous — ony ws rough take 3 neon thesuoa: om} J} 4} J} }—}_f}_f}_f}_ 4} 4)