Easy_Indian_Cookbook HIGHRES.pdf

download Easy_Indian_Cookbook HIGHRES.pdf

of 14

  • date post

    02-Oct-2015
  • Category

    Documents

  • view

    24
  • download

    3

Embed Size (px)

Transcript of Easy_Indian_Cookbook HIGHRES.pdf

  • E A S Y

    I N D I A N coo MANJU MALHI

    THE STEP-BY-STEP GUIDE TO DEU INDIAN FOOD AT HOME

  • INDIAN COOKBOOK Genuine Indian food made easy - experience and enjoy the real thing in your own home

    More than 70 authentic, mouth-watering recipes, explained step by step

    12 menu plans, showing you how to put the recipes together - from a simple lunch for two to a celebratory dinner for eight

    Clear explanations of Indian ingredients and techniques

  • MAN

    THE STEP-BY-STEP GUIDE TO DELICIOUSLY EASY INDIAN FOOD AT HOME

    DUNCAN BAIRD PUBLISHERS LONDON

  • CONTENTS

    I N T R O D U C T I O N 6

    PART1 THE BASICS 8 PART 2 THE RECIPES 34 Ingredients 10 Snacks and Starters 36

    Techniques 18 Vegetarian 62

    Basic Recipes 19 Poultry and Meat 84

    Fish and Shellfish 120

    Side Dishes 138

    Sweet Things 166

    THE MENUS 188 Simple Lunch 190

    Lunch Box 192

    Mid-week Lunch with Family 194

    Mid-week Lunch wi th Friends 196

    Weekend Lunch with Family 198

    Weekend Lunch with Friends 200

    Simple Dinner 202

    Romantic Dinner 204

    Mid-week Dinner wi th Family 206

    Mid-week Dinner wi th Friends 208

    Dinner Party 210

    Drinks Party 212

    I N D E X 214

  • 18 w M THE BASICS: TECHNIQUES

    TECHNIQUES CHOPPING MANGOES Use a sharp knife to slice the flesh away f r o m the central

    stone, to yield two thick pieces. M a k e criss-cross cuts

    i n the flesh wi thout cut t ing through the peel, then bend

    the peel back and carefully cut the flesh away f r o m it.

    D o n ' t forget to cut away any flesh f r o m around the stone.

    DRY ROASTING SPICES (BHUNA) Dry-roast, or toast, spices by w a r m i n g them in a hot, dry

    pan over a m e d i u m - l o w heat unt i l they release their aroma.

    Watch carefully so they do not b u r n and tip them out of

    the pan as soon as you can smel l the aroma. This method

    enhances the flavours of the spices. After they cool , they are

    usually ground to a powder. This procedure is also used in

    m a k i n g various spice mixtures such as G a r a m Masala (see

    page 23). The spices are then ready for use in Indian dishes.

    FRYING SPICES (TAKDA/BAGHAR) Heat some oi l or mel t some ghee or butter i n a hot pan and

    add the spices, w h i c h are often whole but sometimes ground.

    Fry t h e m unt i l they splutter and sizzle. They shouldn' t burn .

    This process, w h i c h intensifies the flavours of a dish, is either

    carried out as the first step i n cooking, before adding the

    onions, for example, or as the last stage when this spice-

    perfumed o i l is then added to a dish as a final touch or a

    garnish. The garnishing technique is often used for lenti l

    dishes, chutneys, salads and vegetable recipes.

    PEELING TOMATOES W i t h a small , sharp knife, cut a cross i n the skin at the base

    of the tomato. Place it i n a heatproof bowl , p o u r over boi l ing

    water to cover and leave for 30 seconds. Use a slotted spoon to

    remove the tomato, then use the knife to peel away the skin.

    REMOVING PRAWNS' VEINS C u t along the back of the prawn using a small , sharp knife,

    wi thout cut t ing all the way through. Lift out the dark

    digestive tract, using the tip of the knife, then remove any

    remnants of the vein under cold r u n n i n g water.

    SPROUTING MUNG BEANS Rinse the m u n g beans, then put them in a bowl , cover w i t h

    w a r m water and leave for at least 8 hours or overnight.

    Dra in and rinse the beans, put t h e m in a clean, damp, m u s l i n

    c loth and tie it to enclose them. Leave i n a w a r m place for

    another 8 hours, or u n t i l the outer casings of the beans begin

    to crack and tiny white sprouts appear. Sprinkle wi th a little

    w a r m water once or twice while the beans are sprouting

    in the c loth to prevent them drying out. Rinse the sprouted

    beans and use immediately, or wrap i n a damp cloth and

    refrigerate unt i l required. However, they need to be

    cooked w i t h i n 48 hours.

  • THE BASICS: CHUTNEYS AND SPICE MIXTURES Wmn^K ig

    CHUTNEYS AND SPICE MIXTURES MANGO CHUTNEY AAMKI CHUTNEY

    SERVES 4 PREPARATION TIME: 10 MINUTES COOKING TIME: 15 MINUTES

    Chutneys in India tend to be sharp and sour and are served with a main meal or as a side relish for savoury snacks. Although there are countless commercial mango chutneys available, it is rare to find one with noticeable thick chunks of fruit throughout.

    3 tbsp vegetable oil

    1 large ripe mango, peeled and roughly chopped (seepage 18)

    2.5cm/lin piece root ginger, peeled and grated

    2 tbsp sugar

    i tbsp malt vinegar

    '/, tsp chilli powder

    ' i isp salt

    1 H the oil i n a heavy-based saucepan over a l o w heat.

    the mango, ginger, sugar, vinegar, chil l i powder and

    salt and cook, st irring occasionally, for 15 minutes, or u n t i l

    I he mango is soft.

    3 R E M O V E the pan f rom the heat and leave the chutney

    to i ool completely.

    I R the cool chutney to an airtight container

    .IIKI n l i igcrate lor up to 2 weeks.

    MINT AND YOGURT CHUTNEY PUDINA RAIT A

    PREPARATION TIME: 10 MINUTES

    2 green chillies, roughly chopped

    a generous handful mint leaves

    1 bunch Coriander leaves, roughly chopped

    1 Onion, roughly chopped

    4 tbsp natural yogurt

    i tbsp lemon juice

    Vi tsp salt

    1 all of the ingredients in a blender and blend until

    the mixture forms a thick, coarse paste.

    2 f H i ' ' the chutney to an airtight containci and

    refrigerate for up to 4 days.

    VARIATION CORIANDER CHUTNEY - I'm 2 bunches roughly chopped

    coriander leaves, 2 chopped green chillies, 1 teaspoon lemon

    juice, 1 teaspoon sugar and Vi teaspoon sail in a blender and

    blend unti l a line paste forms. Add 2 tablespoons watel il 11"

    mixture seems too dry. Iranslcr to an airtight container and

    rel rigerate lor up to 4 days.

  • THE BASICS: CHUTNEYS AND SPICE MIXTURES

    COCONUT AND TOMATO CHUTNEY MYSORE CHUTNEY

    SfiRVES 4 PREPARATION TIME: 10 MINUTES COOKING TIME: 5 MINUTES

    Fresh coconut marks this flavoursome chutney with a subtle sweetness that is nicely balanced by the heat of the dried chillies. If fresh coconut is not available, unsweetened desiccated coconut makes a suitable substitute.

    2 t b s p tamarind pulp 2 t b s p groundnut oil 6 dried red chillies, s talks r e m o v e d 2 tomatoes, r o u g h l y c h o p p e d Vi C O C O n U t ( a b o u t 200g/7oz), p e e l e d a n d b r o k e n i n t o pieces

    'A tsp salt 6 curry leaves % tsp brown mustard seeds 'A tsp cumin seeds a p i n c h asafoetida

    1 P U the tamarind pulp in a heatproof bowl , pour over

    enough boil ing water to cover and leave to stand for

    10 minutes. Use a wooden spoon to press the pulp and

    release the fibres and seeds, then strain through a ny lon

    sieve into a bowl , using the back of the spoon to extract as

    m u c h juice as possible. Discard the tamarind pulp and set

    aside the juice.

    2 ft "' 1 tablespoon of the oil in a frying pan over

    a m e d i u m heat. A d d the chillies and fry, st irring constantly,

    for 30 seconds, or unt i l they sizzle. Watch the chillies

    carefully so they do not burn .

    3 ; ' the chillies to a blender w i t h the tomatoes,

    coconut, salt, tamarind juice and 2 tablespoons water and

    blend until a fairly smooth paste forms. T i p the chutney

    into a bowl and set aside.

    4 II it: ft r the remaining 1 tablespoon o i l i n the wiped-out pan

    over a m e d i u m heat. A d d the curry leaves, mustard seeds,

    c u m i n seeds and asafoetida and fry, st irring constantly,

    for 30 seconds, or unti l the seeds begin to splutter.

    Watch carefully so they do not burn .

    5 this mixture over the coconut and tomato

    chutney and stir wel l . The chutney is n o w ready to serve,

    or it can he left to cool , transferred to an airtight container

    and refrigerated for 34 days. Remove it f r o m the fridge

    about 10 minutes before serving so the flavour of the

    coconut isn't masked by the cold.

  • 1 HE BASICS: CHUTNEYS AND SPICE MIXTURES Wmmtm 21

    TOMATO CHUTNEY IAMAI AH CHUTNEY

    IIRVIS 4 hill I'AHATION TIMC: 10 MINUTES, PUIS COOUNGTIME

    luimilnnntt tamarind combine to create a tangy, aromatic chutney, ihr, iriipu works just as well with canned tomatoes, if fresh ones din nut in season.

    l ib p tamarind pulp

    I iv III. tomatoes, peeled (see page 18) and chopped p.i l lit' i loves, chopped

    II | sugar I dp chilli powder II i . . i l l

    11 ' ' i 1 turmeric i ili pgroundnut oil in H I ry leaves i p brown mustard seeds

    . i i. asafoetida

    I I the tamarind p u l p i n a heatproof bowl , p o u r over

    I in > u i' 11 boi l ingwater to cover and leave to stand for

    In minutes. I Ise a wooden spoon to press the pulp and

    i . I. . i v I he fibres and seeds, then strain through a nylon

    |i i i i i iu a bowl, using the back of the spoon to extract

    as m u c h juice as possible. Discard the tamarind pulp

    and set aside the juice.

    2 f * U 1 the tomatoes in a large saucepan over a m e d i u m

    heat. A d d the garlic, sugar, c h i l l i powder, salt, turmeric

    and tamarind juice and bring to the boil , stirring. Reduce

    the heat to l o w and leave the mixture to s immer for

    10 minutes, st irr ing occ