|
Barbatti Nariyal Sabji
A light and spicy dish of beans - I often slice up strips of zucchini and add an equal portion with the beans for extra flavour. Carrots and shallots (green onion) work well too.
- 1/3 cup grated unsweetened coconut
- 1/2 cup finely chopped fresh coriander
- 1 medium fresh hot green chilli - seeded
- 1/2 tsp salt
- 1/4 cup vegetable oil
- 1 tbsp sesame seeds
- 1 tsp black mustard seeds
- Pinch ground coriander
- Pinch chilli powder
- Pinch turmeric
- 1 pounch green beans, trimmed and cut in half
- Combine the coconut, fresh coriander, chilli and salt
- In a medium saucepan heat the oil until very hot and then cook the sesame and mustard seeds about 1 minute until they pop - stirring continually
- Stir in the ground coriander, chilli powder, and turmeric and cook 15 seconds
- Reduce heat to medium, add beans and coconut mixture, and cook, stirring constantly, until the beans are a bright green and just tender
Chapatis
Chapatis are a staple food of the Indian diet. Delicate whole-wheat flatbreads, the chapati is versatile and works with every meal. This recipe is the basic one - you can liven it up by kneading in diced garlic, cracked pepper or chopped mint.
- 2 cups Chapati flour (or 1 cup whole wheat flour and 1 cup unbleached all-purpose flour)
- 1/2 tsp salt
- Approximately 1 cup of water
- Sifted flour (Chapati or whole-wheat) for dusting
- Melted ghee (or unsalted butter) for serving
- Mix flour and salt and slowly stir in enough water to form a soft dough
- Tip dough out onto the floured surface and knead 8-10 minutes to create a smooth and elastic dough - add more flour if required. The dough will remain soft and sticky
- Shape into a ball and place in a bowl, covered with plastic wrap, in a warm place for 3 hours (can use after 30 minutes, but 3 hours is good)
- Heat skillet pan to medium
- Dampen hands, briefly knead dough and divide into 10 balls. Store 9 under a damp towel. Place the 10th on a floured surface, flatten slightly, dip in flour and use a rolling pin to flatten out to a 6 inch circle - add extra flour as you go to prevent sticking
- Slap off the excess flour and cook in skillet until top darkens and bubbles. When it starts to puff up, flip and cook about 30 more seconds
- Remove and brush with ghee, place in a cloth lined basket and cover
- Repeat with the remaining 9 balls
Mango Lassi
Lassi is a yoghurt based drink traditional to many southern Asian countries. It is a smooth and sweet complement to the spicy foods of India.
- 3 cup of mango (or 1 & 1/2 cup canned mango pulp)
- 3 cup of plain full-fat yogurt
- 1 cup ice-cold water
- Dice the mango
- Blend it until smooth
- Add the yogurt and water and blend for about 2-3 minutes until a little foam forms in the mixture
- Chill and serve within 24-36 hours - makes about 6 cups of lassi
Freshly ground cardamon seeds add an intriguing flavour to the drink. Try with 3 or 4 seeds first. An alternate tasty addition is rosewater - 2 tsp. For different flavours, swap the mango for different fruits.
You can also make and freeze the lassi for future use.
Masoor Dal
Masoor Dal is a Spicy red lentil soup. Rich and flavoursome, it is wonderful mixed with Pullao rice and the left over sauce of the main dish.
- 1 cup split red lentils - washed
- 3/4 cup finely diced onion
- 3 cups water
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp chilli powder
- 2 garlic cloves
- 1 large fresh hot green chilli - seeded
- 2 inch fresh ginger peeled and chopped
- 1 tbsp melted ghee (or unsalted butter)
- 1 16 ounce can chopped tomatoes and juice
- 3 tbsp vegetable oil
- 1 & 1/2 tsp salt
- 2 tbsp finely chopped coriander
- Place lentils, onions, water, turmeric, cumin, ground coriander and chilli powder in a medium saucepan and bring to the boil. Reduce heat, cover and simmer for 30 minutes
- Dice garlic, ginger and green chilli, then cook in a frypan in the ghee for 2 minutes
- Add the garlic mixture, the tomatoes, oil and salt to the lentils and cover. Cook 30 minutes
- Stir in the coriander and serve
Pullao Rice
Pullao rice is a central feature of many Indian meals - it is rice with ingredients - and goes with most dishes.
- 1 cup Basmati rice - well washed
- 2 tbsp vegetable oil
- 1/2 tsp cumin seeds
- 1 & 3/4 cups finely chopped onion
- 6 whole cloves
- 2 cardamon pods, lightly crushed - do not substitute with ground
- 1 garlic clove, finely chopped
- 1 cup diced vegetables - peas, beans, mushroom
- 1/2 tsp salt
- Soak the rice for 30 minutes and then drain
- In a medium saucepan heat 2 tablespoons of oil until very hot and then cook the cumin seeds about 30 sec until they pop - stirring continually
- Reduce heat to medium and add the onion and cook, stirring regularly, until softened and browned. Add the rice, cloves, cardamon pods, garlic, vegetables, salt and enough water to cover. Heat to boiling, reduce heat and simmer, covered, for 15 minutes until rice is soft and fluffy. Remove from heat and let sit for 5 minutes, covered
To add an extra touch - for a special occasion - add 1 teaspoon of turmeric to the cumin seeds before adding the remaining ingredients and stir well. This will tint the dish a lovely yellow.
Panir
Panir is an Indian cheese - similar to cottage cheese, but much better tasting. It is very easy to make at home and adds a wonderful flavour to dishes requiring soft cheese.
- 2 quarts of whole milk
- 4 tbsp freshly squeezed lemon juice
- Bring the milk to the boil in a large heavy saucepan - stirring constantly so it doesn't scorch
- Reduce to low heat, add the lemon juice and stir gently for 15-20 seconds. Remove from heat and stir for another minute or so until soft curds begin forming. (If they are slow to form, return to a low heat for a few seconds). Set aside 15 seconds.
- Line a colander with cheesecloth and place in the sink. Slowly pour in the curdled milk and then gently rinse it under cold water for 10 seconds
- Pull up the corners of the cheesecloth and tie them to make a bag. Hang it to drain over a bowl 4 hours at room temperature or overnight in the fridge
- Loosen the cloth and place the loosely wrapped sack of cheese on a large plate. Place a heavy bowl on top and press/weigh it down until the cheese is about 3/4 inch thick. Refrigerate for at least 4 more hours - the panir is then ready to be used
Raita
For those who love the spicy flavour, but find it a bit too "spicy hot", Raita is the answer - a cooling yogurt sauce that reduces the bite of the dish.
- 2 cups plain full-fat yoghurt
- 1 medium cucumber, peeled and seeded and finely diced
- 1/2 tsp salt
- 1/8 tsp freshly ground black pepper
- 2 tbsp finely chopped frsh mint (or 2 tsp dried)
- 1 small clove garlic - minced
- 1/8 tsp ground cumin
- Beat the yoghurt until smooth and creamy
- Add the cucumber, salt, pepper, mint, garlic and cumin and mix well
- Cover in plastic wrap and place in the refrigerator for 1 hour minimum
Sag Panir
- 2 tablespoons vegetable oil
- 1 teaspoon fenugreek seeds, 1/2 tsp cumin seeds, 1 tsp black mustard seeds, 3 inch cinnamon stick, 6 cardamon pods
- 2 cups coarse chopped onion
- 6 cloves garlic
- 1 large fresh hot green chilli - seeded
- 2 inch fresh ginger peeled and chopped
- 2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 tsp ground coriander
- 2 bay leaves
- 2 tbsp water
- 1 1/2 lb frozen spinach (I usually use fresh - chop and steam enough to make 1 1/2 lbs)
- 1 tsp salt
- 1/4 cup fresh corriander
- 1 1/2 cups panir cheese (see below)
- Heat the oil in a large saucepan to hot but not smoking. Add the fenugreek, cumin, and mustard seeds, the cinnamon, and the cardamon pods and cook for 1 minute - stirring constantly - until the seeds pop and darken
- Reduce heat to medium, add onions and cook for 5 minutes until the onions softed
- Blend the fresh garlic, chilli and ginger until fine (or simply dice and mix). Add to onions, along with the turmeric, ground cumin, chilli powder, ground coriander and bay leaves, and cook - stirring constantly - 1 minute
- Add water & spinach, cover and cook 15 minutes until tender - stir often
- Reduce heat to low, add cubed or crumbled Panir - 1 1/2 cups - and cook covered until the cheese is softened and partially blended into the mixture. Stir periodically. Taste and check if it needs to blend further
Shahi Korma
Lamb Korma is my favourite dish - the lightly spiced yogurt sauce is very moorish.
- 6 garlic cloves
- 1 large fresh hot green chilli - seeded
- 2 inch fresh ginger peeled and chopped
- 1 tbsp and 1 cup of water
- 2 cups finely diced onion
- 1/2 cup vegetable oil
- 6 whole cloves
- 6 green cardamon pods, cracked - do not substitute with ground
- 10 black peppercorns
- 1 3 inch stick of cinnamon
- 2 pounds boneless lamb cubed into 2 inch pieces
- 2 tsp ground coriander
- 1 tsp chilli powder
- 1 tsp shahi masala (see below)
- 1 tsp salt
- 1 bay leaf
- 1 cup plain full-fat yogurt
- Dice garlic, ginger and green chilli, mix with the onion and tablespoon of water - you can use a blender to process into a smooth paste if desired
- In a medium saucepan heat 2 tablespoons of oil until very hot and then add the cloves, cardamon, peppercorns, and cinnamon and cook for 30 seconds - stirring continually
- Reduce heat to medium and add the lamb. Cook for 8-10 minutes, stirring regularly, until well browned
- Add the onion mixture, ground coriander, chilli powder, shahi masala, salt, bay leaf, and cook, stirring regularly, another 8-10 minutes, adding extra water if necessary to prevent sticking
- Increase heat and add yoghurt (1 tablespoon at a time), stirring thoroughly. Continue to cook another 8-10 minutes until the liquid has evaporated, then add 1/2 cup of water and stir thoroughly. Add the remaining water and heat to boiling while stirring
- Cover and reduce to simmer - cook until tender (about 1 & 1/2 hours)
Shahi Masala
Shahi masala is a blend of spices used for marinades and in braised meat dishes. This recipe makes about 6 tablespoons - store in a tightly sealed jar in the refrigerator and use to add some zing to your dishes.
- the seeds from 12 black cardamon pods (or about 12 tsp of seeds)
- 1 & 1/2 tsp black peppercorns
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chilli powder
- 1 tsp fenugreek seeds
- 1 tsp fennel seeds
- 1 pinch ajowan or carom seeds (can substitue thyme seeds)
- 1 pinch asafetida (can substitute 1 tsp garlic)
- In a blender, spice grinder, or with a motar and pestle, process ingredients into a fine powder
|