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    Vish Puri E-Sampler
    Vish Puri E-Sampler
    Vish Puri E-Sampler
    Ebook105 pages1 hour

    Vish Puri E-Sampler

    By Tarquin Hall

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    About this ebook

    A sampler from each title in Hall’s fun, exotic, mystery series, about which Andrew McCall Smith says, “These books are little gems. They are beautifully written, amusing, and intensely readable.”

    An honest public litigator is accused of murdering his maidservant in The Case of the Missing Servant; the Hindu goddess Kali comes down to earth and murders a laughing scientist in The Case of the Man Who Died Laughing; and the father of the most prominent cricket player in India dies at a feast in The Case of the Deadly Butter Chicken. In each of these unique, humorous mysteries, the beloved Most Private Investigator, Vish Puri, sets out to get to the bottom of these witty whodunits, with many a hiccup along the way.
    LanguageEnglish
    PublisherSimon & Schuster
    Release dateJun 26, 2012
    ISBN9781476708485
    Vish Puri E-Sampler
    Author

    Tarquin Hall

    Tarquin Hall is a British author and journalist who has lived and worked throughout South Asia, the Middle East, and Africa. He is the author of The Case of the Missing Servant, The Case of the Man Who Died Laughing, and The Case of the Deadly Butter Chicken, along with dozens of articles and three works of nonfiction, including the highly acclaimed Salaam Brick Lane, an account of a year spent living above a Bangladeshi sweatshop in London’s notorious East End. He lives in Delhi with his wife, Indian-born journalist Anu Anand, and their son.

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      Book preview

      Vish Puri E-Sampler - Tarquin Hall

      Contents

      Vish Puri Recipes

      Vish Puri’s Deadly Delicious Butter Chicken

      Rumpy’s Rampaging Rajma

      Mummy’s Most Excellent Punjabi Curry

      Rumpi’s Hot and Heavy Carrot Halva

      Bhuppi Bhaiya’s Spicy & Sour Bhindi (Okra)

      The Case of the Missing Servant Excerpt

      The Case of the Man Who Died Laughing Excerpt

      The Case of the Deadly Butter Chicken Excerpt

      The Case of the Love Commandos Excerpt

      Prologue

      One

      Two

      Three

      Mouthwatering dishes from the Vish Puri family kitchen

      Vish Puri’s Deadly Delicious Butter Chicken

      Serves 6

      2 pounds chicken, skinned and (preferably) boned

      Juice of 1 lime

      Salt to taste

      1 teaspoon red chili powder (or less or more, depending on taste)

      2 bay leaves or ¹/4 teaspoon crushed bay leaves

      6 whole or ¹/4 teaspoon ground cloves

      1 whole cinnamon stick or 1/4 teaspoon ground cinnamon

      4 cardamom pods

      10 almonds, roasted, or 2 ounces ground almonds

      1 cup fresh yogurt

      1 teaspoon garam masala

      2 teaspoons coriander powder

      1 teaspoon cumin powder

      ¹/4 teaspoon turmeric powder

      4 tablespoons cooking oil

      1 large or 2 medium red onions, chopped

      1 teaspoon ginger paste

      2 tablespoons garlic paste

      1 can (14 ounces) chopped tomato

      1 cup chicken stock

      2 tablespoons kasuri methi (dried fenugreek leaves)

      3 tablespoons soft butter

      4 tablespoons cream

      ¹/2 cup coriander leaves

      Mix the chicken, lime juice, salt, and chili powder in a large wood, glass, or plastic bowl.

      If using whole spices (bay leaves, cloves, cinnamon, and cardamom pods) and almonds, dry roast in a hot pan on medium heat until slightly dark. Grind in coffee grinder. If using ground spices and almonds, skip this step.

      Mix the yogurt, ground spices, ground almonds, garam masala, coriander powder, cumin powder, and turmeric powder together. Add to chicken and marinate for an hour.

      Heat the oil in a deep pan or pressure cooker on medium heat. Add onion and fry until pale golden brown. Then add ginger and garlic pastes and fry until pale golden.

      Scoop chicken pieces from marinade and fry until flesh turns white, stirring frequently.

      Add tomatoes and rest of marinade and fry for a few minutes, until tomatoes have cooked (the water will separate from the tomatoes). Then add chicken stock and kasuri methi.

      Cook until chicken is tender and gravy has thickened.

      Melt butter and add along with cream and coriander leaves.

      Serve with steamed basmati rice.

      Rumpy’s Rampaging Rajma

      2 cups dried rajma (red kidney beans) or 2 cans (15 ounces) of cooked beans

      4 tablespoons vegetable oil

      1 teaspoon cumin seeds

      1 red onion, chopped

      6 cloves garlic, chopped or crushed

      1 ¹/2-inch piece of ginger, chopped

      1 green chili, seeded and chopped

      2 small tomatoes, chopped

      1 teaspoon salt

      ¹/4 teaspoon red chili powder

      ¹/2 teaspoon turmeric powder

      1 teaspoon coriander powder

      ¹/2 teaspoon roasted ground cumin seeds, or plain ground cumin

      1 teaspoon garam masala

      2 small tomatoes, chopped

      ¹/4 teaspoon amchur (dried mango powder); can substitute juice of half a small lime or lemon

      Handful fresh coriander leaves

      Soak dried beans overnight and cook until tender, about 90 minutes.

      In a deep saucepan, heat the oil. Add cumin seeds, onion, garlic, ginger, and green chili, sautéeing until onions are golden and specked with brown.

      Add the salt, red chili powder, turmeric, coriander, roasted cumin, and garam masala. After a minute, add the chopped tomatoes, simmering the entire mixture until the tomatoes are cooked.

      Drain the liquid from the rajma beans, fresh or canned, reserving the liquid. Add the rajma beans to the tomato-spice mixture. Cook and mash the beans into the mixture with the back of a slotted spoon for five minutes.

      Add the liquid from the can or cooked beans as well as enough water to just cover the beans. Turn heat down and simmer over low heat for half an hour, or until the beans are completely tender.

      Stir in the amchur and check the salt. Garnish with coriander leaves and serve piping hot with steamed basmati rice.

      Mummy’s Most Excellent Punjabi Curry

      Serves 8

      For the pakoras (dumplings)

      Any cooking oil, deep enough for frying

      1 cup chickpea flour, mixed with water to make a thick, smooth batter

      1 green chili, seeded and chopped

      Salt to taste

      For the curry

      4 tablespoons mustard oil

      4 whole cloves

      1—2 whole dried red chilis

      ¹/2 teaspoon mustard seeds

      1 black cardamom

      1 pinch fenugreek seeds

      ¹/2 teaspoon crushed whole coriander seeds

      1 large red onion, sliced into half moon shapes

      6 cloves garlic, crushed or chopped

      1 ¹/2-inch piece of fresh ginger, peeled and chopped

      1—2 teaspoons salt (to taste)

      1 green chili, seeded and chopped

      ¹/2 teaspoon turmeric powder

      Handful fresh curry leaves (also known as sweet neem leaves, or karri-patta; patta means leaf in Hindi). Available at some Indian food shops.

      32 ounces plain full-fat yogurt (strain through a cheesecloth or coffee filter for best effect)

      ³/4 cup chickpea flour (garbanzo flour)

      In a wok, heat enough cooking oil to cover the dumplings. Mix the chickpea batter with the other ingredients. Test the oil to see if it’s hot enough: if a drop of batter begins to cook immediately, it’s ready to use. Using a large spoon, scoop up a spoonful of batter and drop it into the hot oil. Keep spooning batter into the oil until you have a wok-full of pakoras frying. Remove when deeply reddish brown and drain on several sheets of paper towel.

      Repeat until the batter is used up.

      Heat the mustard oil in a deep saucepan on medium high heat. When the oil smokes and emits a cooked aroma (just a few minutes), carefully add the cloves, dried red chilis, mustard seeds, black cardamom, fenugreek seeds, and crushed coriander seeds.

      Lower heat and stir to prevent spices burning. When the cardamom and cloves swell, a minute or so, add the onion, garlic, ginger, salt, green chili, turmeric, and fresh curry leaves. Cook for a few minutes, until curry leaves are opaque and onion is translucent.

      Mix the strained yogurt with the chickpea flour, stirring until yogurt is a consistent golden color. Add to saucepan.

      Add 8 cups water and cook for 60 to 90 minutes on low heat. Add the dumplings in the final ten minutes of cooking.

      Serve with steamed basmati rice.

      Rumpi’s Hot and Heavy Carrot Halva

      Serves the whole extended family (but takes several hours!)

      32 ounces milk

      2 tablespoons ghee (clarified butter)

      4 green cardamom pods

      3 pounds carrots, grated

      3 tablespoons sugar

      Sliced almonds, pistachios, or raisins

      In a heavy-bottomed nonstick pan, heat the milk, bringing it to a boil.

      Reduce the heat, stirring occasionally, for approximately two hours until the milk has cooked down

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