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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
THE STEP-BY-STEP GUIDE TO DELICIOUSLY EASY INDIAN FOOD AT HOME
DUNCAN BAIRD PUBLISHERS LONDON
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