A Touch of Spice can fill your home with the exotic aromas of faraway India, and delight your palate with flavours from subtle to sumptuous. From Biryani and Badam Pak, Samosas and Sev - you are offered a full range of Indian cuisine from drinks and appetizers, through main course, to desserts and sweets. To help the uninitiated, the author includes a glossary, explanatory notes plus menu and serving suggestions. She has transformed her years of cooking and teaching into a very contemporary, usable cookbook.

Historically, for Asian women cooking was one of the arts taught in the home, so for Noorbanu Ninyi, success depended greatly on her ability in the kitchen. She spent many years learning traditional Indian cooking from her mother, and was able to expand her skills and repertoire cooking Indian dishes in the luxury hotels her father owned in Kenya. She came to see that her contribution could be the modernization and clear presentation of this ever-evolving culinary tradition.

After immigrating to Canada in 1974, she taught classes in Indian cooking and, along with the duties of home and family, set herself to the task of putting her years of practical experience with food into a publishable form. A Touch of Spice is the result of Noprbanu Ninyi's lifelong romance with cooking.

ISBN 0-919845-43-6

US $14.99 CAN $19.99

A Touch of Spice can fill your home with the exotic aromas of faraway India, and delight your palate with flavours from subtle to sumptuous. From Biryani and Badam Pak, Samosas and Sev - you are offered a full range of Indian cuisine from drinks and appetizers, through main course, to desserts and sweets. To help the uninitiated, the author includes a glossary, explanatory notes plus menu and serving suggestions. She has transformed her years of cooking and teaching into a very contemporary, usable cookbook.

Historically, for Asian women cooking was one of the arts taught in the home, so for Noorbanu Ninyi, success depended greatly on her ability in the kitchen. She spent many years learning traditional Indian cooking from her mother, and was able to expand her skills and repertoire cooking Indian dishes in the luxury hotels her father owned in Kenya. She came to see that her contribution could be the modernization and clear presentation of this ever-evolving culinary tradition.

After immigrating to Canada in 1974, she taught classes in Indian cooking and, along with the duties of home and family, set herself to the task of putting her years of practical experience with food into a publishable form. A Touch of Spice is the result of Noprbanu Ninyi's lifelong romance with cooking.

ISBN 0-919845-43-6

US $14.99 CAN $19.99

A TOUCH OF

NOORBANU NIMJIAn International Best Seller

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Introduction Menus Glossary

Soups, Drinks, Chutneys & Raitas Hors D'Oeuvres & Teatime Specials Rice & Chapatis Vegetable, Bean & Lentil Curries Fish, Poultry & Meat Entrées Sweets & Desserts Index

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Chapter 1

Chapter 2

Chapter 3

Chapter 4

Chapter 6

Chapter 5

AGAR AGAR Chinese grassAgar Agar is a vegetable product and is used for setting liquids without refrigeration.

CORIANDER dhana This can be purchased in seeds, coarsely ground or powder form. Fresh coriander leaves (kothmir) are also sold in some supermarkets and specialty food stores. It is also called Chinese parsley or cilantro. Can be grown from seed.

CLOVES lavingCloves are aromatic, and are used whole or in powder form.

CINNAMON tugCinnamon has a pleasant, sweet taste and aroma. It can be purchased in sticks and powder form.

CHILI POWDER lal chutney Chili powders differ in strength. Therefore special care should be taken to use to your personal taste.

CASSAVA mogoMogo is a tropical rootstock. It is also called Yucca or tapioca.

BURGHUL Burghul is crushed wheat sometimes referred to as bulgar.

It can be purchased from Lebanese specialty stores.

CARDAMOM Elaychi A relative of the ginger plant, grown in tropical regions of the world, cardamom is a small oval, green or white (bleached) ridged pod containing several small black seeds. It has a sweetish eucalyptus-like aroma. Its culinary uses include desserts, pilaus, sweet rice dishes, cakes and cookies as well as meat and fish dishes. The whole pod, including the skin, is used. Also believed to stimulate the appetite, cardamom seeds are believed to contain oils that prevent cavities and help control dandruff. The cardamom with green pods is commonly used. It can be used with or without pods. Freshly ground cardamom with pods is used all through these recipes. Note: cardamom is highly aromatic.

COCONUT CREAM There are different kinds of coconut cream or powder, which can be purchased from Indian specialty stores. Fresh coconut can be used as well. Chisel out white flesh, cut flesh into small pieces and blend with a little water. Squeeze the pulp through a sieve and use the white liquid instead of ready cream or powder. This process may be repeated for weaker milks. The used flesh should be discarded.

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introduction

Indian cooking as it is known today, whether Persian or Moghul derivation can trace its origins to the northern part of India. It spread from there, often carried by travelers who reached the great plains through the legendary Khyber Pass, and evolved according to the local food resources.

Books on Indian cooking are abound. This book differs in that, although the origins of the recipes could still be traced to Northern India, the recipes changed with the immigration of the Ismailis to the shores of Africa in years past, when the Arabic influence was paramount. This added a new dimension to their culinary evolution. More recent travel and immigration to Canada, where plenty of meat and fresh vegetables are available and where an emphasis on the nutritional value of food is a watchword, has led to further changes in cooking style, so that a dish prepared from A Spicy Touch is the mirror of the culinary history of a people.

You could eat these foods in restaurants, but if you cook them at home you have the added benefits of learning an art and introducing an exciting new fare to your guests. It may even become the conversational piece of the party. Traditional dishes in an ever-changing pattern of evolution, in keeping with the tempo and taste of the times, are both nostalgic and refreshing.

Talk of curry and Indian spices may conjure up an image of a flame-spewing dragon. This myth has no validity in modern cooking. The culprit in the pungency of the fare is the amount of hot pepper used. If more than necessary is added, it will naturally create a fire. The Indian cooking in this book is light and delightful and should not need a cooling system for an over-heated engine.

The recipes in this book have found flavour in many Ismaili and other homes and are presented here so that you may share the traditions and developments of a time-honored Asian cuisine.

HOT PEPPER A few varieties are available, fresh or in powder form. They are differentiated by colour and strength. As seeds can be very hot, they may be removed. Prepare with care under cold running water, (use gloves if necessary), wash hands immediately afterwards as handling may cause stinging of the skin. Making a small slit in pepper before frying will keep pepper from erupting in oil. JOGGERY ghorSold in Indian grocery stores. This is the semisolid stage of sugar cane. It has a light yellow to dark orange colour, and the flavour of molasses.

KATAIFI PASTRY shredded dough This is Lebanese pastry and is sold in supermarkets and Lebanese grocery stores.

RICE There are many varieties of rice: long grain, Basmati rice, patna, American and more. For best results, the rice should be washed in 5 to 4 changes of water, then soaked for 10 to 20 minutes; longer soaking reduces the cooking time. Only the loose rice requires washing and soaking, the pre-packed varieties can be prepared as the package directs.

SUGAR SYRUP chasni For various sweets different kinds of sugar syrup is required. The strength is measured by strings (tar). Boll sugar and water for few minutes and check by a drop between thumb and forefinger. Press and separate; if the syrup forms strings (tar) it is called one string of tar. If two or more strings form, the syrup will be thicker. It can also be tested with a candy thermometer or by dropping a drop on a plate. The lighter strength syrup will spread and heavier will stand like a ball.

PAPRIKA POWDER Paprika powder is not hot, as it is made from bell peppers. It is used to give color and reduce the hot taste. Use instead of chili powder.

NUTMEG jalphal It has a pleasant smell and is used in sweets.

OMUM ajma Ajma are tiny seeds, sold in Indian grocery stores and are used for vegetable dishes.

MUSTARD SEED ral They are round black seeds used to flavour vegetables and other dishes. Coarsely ground for pickles can be purchased

from Indian grocery.

MASOOR lentils They are brown in color. Split masoor are red in colour.

SAFFRON kesar Saffron is the most expensive spice available and is used for its flavour and colour in Biryani, pilau, and sweets.

TURMERIC haldi This is only used in a savory dish to give colour. It has an antiseptic value. Salt and turmeric is used for sore throats and weak gums.

POPPY SEEDS khas khasPoppy seeds are tiny seeds commonly used in sweet meats.

PATRA advi-na-bhajiaPatra are ready, canned in India, and can be purchased from Indian grocery store.

PAPADUMS A kind of flat crispy wafer which can be bought from Indian

grocery stores, ready either to be

broiled or deep-fried in oil.

CUMIN jeeraThis can be purchased in seed or powder

form. Best ground in coffee grinder.

CITRIC ACID limboo na pbool Citric acid is used instead of lemon juice. It can be easily purchased from an Indian grocery. CURRY LEAVES limdhoCurry leaves are like bay leaves, but much smaller. They are sold fresh or dry. Fresh can be kept frozen in a container until used.

GHEE (clarified butter) The best-flavoured ghee is made from unsalted butter. See recipe, page 18.

EDIBLE SILVER PAPER Edible silver paper is used to garnish any sweet dish. It is available at Indian grocery stores. It is very delicate and should be handled carefully and gently.

GRAM FLOUR channa no attoThis is the flour made from black chickpeas, and is also known as channa. It is very high in protein and is gluten-free. It is widely used for making savoury and sweet dishes.

GUM ARABIC gund Gund is purchased in a crystallized form. When frying gund, special care should be taken. If fried in clarified butter, make sure that there is no water left, otherwise gum will not pop. It is important that gum (gund) pops up when fried and is no longer hard or sticky.

GINGER adu It is sold as fresh root, dried, ready paste, and in cans. Through

this book the cans are used. Discard the water and then blend in food processor with a little water. This can be stored in the refrigerator or freezer.

ENO Eno is a mixture of sodium bicarbonate and tartaric acid.

GARAM MASALA A combination of spices which varies from cook to cook in spiciness and hotness, see recipe page 18. Commercial versions are available in Indian or Oriental food stores.

GARLIC lasanGarlic is sold in most food stores, either fresh,

powdered, or in dehydrated flakes. It is also sold in paste form. Throughout this book, dehydrated flakes are used. Soak

dehydrated garlic flakes in water for 2 hours, and then blend in food processor with the minimum amount of water necessary. This can be stored in refrigerator or freezer. Minimum amounts of garlic have been suggested in these recipes, add additional garlic according to your preference.

FENUGREEK methiFenugreek are tiny yellow seeds. They are used in pickles. Coarsely ground can be purchased from Indian grocery. They can also be grown and the leaves are used in special dishes, and leaves are called methi ni bhajl.

DAALS lentilsSplit beans are called daals (lentils). There are many different kinds of lentils. This is a good source of protein.

makes 20–24

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Cook ground beef on medium heat, stirring and breaking all lumps untll the colour of the meat starts to change.

Add salt, ginger, garlle, lemon juice, cumin, hot pepper and chllli powder. Continue cooking untll aU the water has evaporated and the mixture is completely dry.

Drain fat thoroughly from the mixture in colander and then drain again on kitchen towel.

When mixture Is cool add chopped onions, fresh coriander leaves and garam masala. Adjust salt and chopped hot peppers to taste.

Make paste by blending water and flour.

Fold Samosas as shown in the diagram on the opposite page (see Samosa Pastry Preparation)

For smooth crisp pastry, deep fry Samosas as follows. Deat all to 200°F (100°C). Place a few Samosas in oil, turn heat to medium and cook turning often untll golden brown. Drain on paper towels.

Garnish with lemon wedges and serve hot. Can also be served with Tamarind Chutney.

For prolonged frying, remove half of the hot oil from the wok and add more cold all and then fry additional samosas, or wait until the oil cools down. For best results never fry Samosas in all that is too hot.

1 lb. lean ground beef, chicken or turkey 1/2 tsp. salt1/2 tsp. crushed ginger (see glossary) 1/2 tsp. crushed garlic 2 tbsp. lemon juice 1/2 tsp. cumin powder 1/4 tsp. chili powder 1 spring onion, finely chopped 1 small onion, finely chopped (to make 1-1/2 cups [375 mL] combined) 1 tbsp. chopped coriander leaves1/2 tsp. Garam Masala salt chopped hot peppers (optional) Paste:2 tbsp. all-purpose flour3 tbsp. water3 tbsp. water Samosa Pastry (Pre- prepared) 3 cups oil for deep frying

500 g

2 mL 2 mL

2 mL

30 mL2 mL1 mL

15 mL2 mL

30 mL45 mL45 mL

750 mL

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Make a pliable dough with the first 4 ingredients.

Knead well. Divide dough into 8 portions.

On a generously floured board, roll each portion into a circle: 6 portions into 6” (15 cm) diameter; 2 portions into 1” (11 cm) diameter.

Brush each of the pastry rounds with oil. Sprinkle with a little flour. Stack the rounds starting with 1” (11 cm) circle first and oiled sides facing; brush with oil and repeat the process, using all the circles and ending with the 1” (11 cm) round. Do not apply oil on the top.

On a floured board roll the stack of rounds, turning over frequently, into 11” (21 (:m) diameter.

Heat a griddle to 315°F (190°C) and using the rolling pin, lift the round onto the griddle, lower the heat to minimum and cook for 1 minute only. Turn over, start peeling and separate each round until all 8 rounds are separated. Stack these par-cooked rounds to keep them from drying.

While still hot: trim 1/4” (0.5 cm) off 2 sides of the rounds.

Cut into 3 equal strips.

Trim to the shape shown on lefy and keep covered in damp cloth until used.

Can be frozen for over 3 months wrapped in aluminum foil. Thaw before using. Alternate Cooking: Bake on greased foil in the centre rack of the preheated oven at 500°F (2600C) for 3 to 4 minutes; remove and peel off the rounds. If hard to peel, bake again for 1 minute.

1-1/2 cups all purpose flour2 tbsp. white vinegar1/2 tsp. salt1/4 cup + 3 tbsp. water

loose flour for preparationcooking oil and brush for preparation

375 mL30 mL2 mL

105 mL

makes 24

samosa pastry

folding of a samosa pastry

Bring Point A to B as seen in Figure 2.

Fold point C to D as in Figure 3– with a tiny overlapping at point x.

E & F meet forming a diamond shape. Turn over and the lower half will have a pocket– fill this with the Samosa filling.

Close the pocket by applying paste to the edges (E & F points), fold and seal, thus forming a triangle.

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Figure 1

Figure 2

Figure 3

tiny overlap

pocketfor filling

Figure 4

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1 lb. chicken backs and necks for stock 1/2 cup oil 1 cup chopped onion 4 cloves 4 small cinnamon sticks 4 cardamom pods 6 black peppercorns 1-3 hot peppers, slit 1 tsp. cumin seeds 2 lbs. chicken breast, cut into strips 2”x 1” (5 x2.5 cm)1 tbsp. lemon juice 2 tsp. salt, divided 2 tsp. crushed ginger 1 tsp. crushed garlic 1/2 tsp. crushed hot pepper, or to taste 1 cup finely diced tomato 2 cups basmati rice, washed and soaked in warm water for 10 minutes 1-1/2 cups fried onion, OR 6 large onions, fried oil for frying (onion, almonds and raisins) 3 oz. slivered almonds 3 oz. golden raisins 1 tbsp. chopped coriander leaves 1/8 tsp. yellow food colour (powder) 20 strands saffron

Boil chicken backs and necks in water to cover for 1-1/2 hours; reserve stock. Heat oil, add 1 cup (250 mL) chopped onion and sauté until slightly brown. Add whole spices, slit hot pepper, cumin seeds and sauté for 1h a minute. Add chicken, lemon juice, 1 tsp. (5 mL) salt, ginger, garlic, hot pepper, tomato and continue cooking until chicken is almost cooked, adding stock if necessary.

Add reserved stock, to make 4 cups (1L) liquid in an in the mixture.

Add rice and cook until all the water is absorbed and the rice is cooked. Fry second amount of onion and set aside.

Fry almonds and raisins in a little oil until raisins pop. Set aside. Stir food colour and saffron in 1/4 cup (50 mL) water and set aside.

Preheat oven to 300°F (150°C).

In another saucepan make layers of cooked pilau (rice mixture), fried onion, slivered almonds, raisins, chopped coriander and sprinkle with a mixture of yellow food colour and saffron.

Repeat until everything is used.

Place in preheated oven for 20 minutes.

serves 4 to 5

500 kg

125 mL250 mL

5mL 1kg

15mL 10mL 10mL 5mL 2mL

250 mL 500 mL

375 mL

115 g 115g 15mL

0.5mL

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1 medium onion, sliced or chopped 4-6 tbsp. oil 2 1/4lbs. chicken pieces, skinned 1 tsp. crushed ginger 1/2 tsp. crushed garlic 1/2 tsp. crushed hot pepper 1/2 tsp. coriander powder 1/2 tsp. cumin powder 1/4 tsp. tumeric powder 1/4 tsp. chili powder, or to taste1 medium tomato, chopped2 tsp. tomato paste 6 small potatoes2 cups hot water1/2 tsp. garam masala1 tbsp. coriander leaves

Saute onions over medium heat until golden brown. Add chicken and saute for further 3-4 minutes.

Add tomatoes and tomato paste and all the spices, except garam masala and coriander leaves and cook until half done.

Add potatoes, again cook for a few minutes and add hot water. Cook until chicken and potatoes are cooked.

Add garam masala and coriander leaves.

Serve with rice or Chapati (page 40).

If serving with Chapati, a drier sauce is required so add less water.

For stronger or milder curry add or reduce spices to your personal taste.

serves 4

60-90mL

1kg 5mL 2mL 2mL 2mL 2mL 1mL 1mL

10mL

500mL

2mL 15mL

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Variations:

Palakh Chicken: same recipe as above with an addition of spinach but less water. The sauce has a very dry consistency.

Chicken Masala: has a very thick sauce made with the basic curry sauce plus: 1 tbsp. (15 mL) plain yogurt, 1 tbsp. (15 mL) lemon juice; 8 strands saffron. Garnish with hard-cooked eggs and serve with Parotha (page 43), or Pita bread.

Chicken can be replaced by cooked beef, ground beef or cubed lamb. Because meat takes longer to cook it can be added before spices and cooked until tender or cooked meat can be used.

For best results, curries can be cooked ahead of time and reheated thoroughly before serving.

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