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%a&le of Contents
%a&le of Contents Coo"ing Indian 'ood at (o)e * +here to Start, C N-.RSI N %#BL.S /lossary of %er)s Lentils & Legu)es Dal 0ala" !asoor Dal * Red Lentils #rahar Dal * 1ellow Lentils /reen !ango Lentil Lentil and -egeta&le Soup Chana Dal Channa Dal 0ayasa) * # Sweet Lentil Recipe Dal !a"hani * !aa 2i Daal 0ancharatna Dal %he Indian Lentils and (ow %hey 'or) an 3n&eata&le Co)&ination with Rice 0unja&i Rongi !asala * Blac" .ye Bean Curry Dal Nawa&i /ujarati Dal Recipe 0unja&i Dal %ad"a Red 2idney Beans r Raj)ah !asala !i4ed Chili Lentil 5 Dal Chili +hy Indian Lentils are /reat /lo&al Cuisine #&out %he #uthor
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"t is interestin! to note that over the centuries the subcontinent, embraced a ve!etarian diets durin! the )edic period and culture *ubse#uently this was stren!thened with the advent of Buddhism +ruits, ve!etables and a wide variety of !rains unified with the spices formed the core of the delicious "ndian cuisines $hile ,indu culture played an important role in the development of "ndian cuisines, it also embraced and evolved into mouth waterin! delicacies with influence of -on!ols, the British and &hinese who especially came to "ndia as spice traders .eams could be written on the history of the "ndian cuisine but this is a book about recipes *o let us strai!ht away dip into the delicious world of "ndian cookin! The core of the "ndian meal is the Dal $hether you are in the plains of Punjab or Hills of Kumaon, or in the coast of -umbai or the sultry &hennai in the south of "ndia, Dal is truly a dish which every "ndian worth his salt loves and can hardly do without in any of the meal Dal or lentils are a versatile dish and nature/s best food 0ach re!ion of "ndia has their own uni#ue blend of lentils ran!in! from spicy to burnin! hot, from sweet to sour and from creamy thick soups like to dry with hardly a little !ravy $hile each re!ion has a different type of lentil the main in!redients apart from the lentils remain as !arlic, !in!er and a combination of spices 1 turmeric, cumin, coriander and red and !reen chilies
"f you are health food aficionado or nature lover you have the added benefit of consumin! some excellent and of course tasty proteins 2entils leave very little carbon footprint while bein! cultivated and you may !et some solace as a nature lover that you have contributed to the preservation of the world while you are enjoyin! the most delicious of Dals or lentils
C N-.RSI N %#BL.S
&ookbooks and authors use different measures in different parts of the world ,ere/s a conversion table, which you can print and put up on the pin board in your kitchen This can help you convert different measures #uickly 7 teaspoon 8 ' milliliters 7 tablespoon 8 7' milliliters 7 fluid ounce 8 9( milliliters 7 cup 8 :'( milliliters 7 pint 8 : cups ;7< fluid ounces= 7 #uart 8 > cups ;: pints or 9: fluid ounces= 7 !allon 8 7< cups ;> #uarts= 7 peck 8 ? #uarts 7 bushel 8 > pecks 7 pound 8 >'> !rams 7 @unce 8 :? !rams 7 &up 8 7<' !rams approxA ABifferent in!redients will have a different measure accordin! to volume All -easures are approximate and vary accordin! to preparin! conditions, heat, water #uantity, and in!redients As in all types of cookin! use your experience and jud!ment to moderate water and other in!redients #&&re$iations Tsp 8 Teaspoon Tbsp 8 Tablespoon & 8 cup
/lossary of %er)s
Lentils & Legu)es As all the 2entil C 2e!ume preparations are of "ndian ori!in, most of the terms used to describe the in!redients are in the ,indi, a lan!ua!e commonly spoken in most parts of northern "ndia and understood in rest of "ndia +or the convenience of the western !ourmets the translations are provided for the terms used in these recipes The ,indi words are also italici%ed The !lossary may not be exhaustive and covers only the recipes in this book Bal 1 2entils and 2e!umes Dala &hana - Ben!al Eram whole or &hickpeas Dali Frad Bal - Black Eram *abooth -asoor Bal - Brown 2entil $hole ,ara &hana - &hick peas Ereen Dabuli &hana - &hickpeas white -oon! 1 Ereen Eram .ajma 1 Didney BeansG.ed Beans -asoor Bal 1 .ed 2entils &hana Bal 1 *plit Ben!al !ram -attar 1 Peas AraharGTuvar 1 Pi!eon Peas split 2obhiya 1 &ow PeasGBlack 0yed Beans Besan 1 Ben!al Eram +lour Ehee 1 &larified Butter Earam -asala 1 -ixed *pices ;Available in "ndian *tores= *aunf 1 Aniseeds ,in! 1 Asafetida Tej Patta 1 Bay 2eaf Tulsi 1 Basil 2eaf Bhaniya 1 &ilantroG&oriander -ethi 1 +enu!reek Heera 1 &umin *eeds Pudina 1 -int ,aldi 1 Turmeric PowderGEround Turmeric
"mli 1 Tamarind .otiG5aan 1 An "ndian bread Pulao 1 A .ice preparation Tandoor 1 Traditional &harcoal +ired *tove
Dal 0ala"
Ingredients :'(-9(( !ram masoor Bal ;red lentils= ?oo ml water 7G: tsp salt 7G: tsp !round turmeric 7G: teaspoon chili powder '(( !ram spinach, well rinsed and finely chopped 7 tbsp !hee ;&larified or melted butter= 7 onion, chopped 7 tsp !round cumin 7 tsp mustard seed 7 tsp garam masala Direction 67 87 97 :7 ;7 <7 =7 >7 *oak the lentils for about :( minutes after rinsin! Take a lar!e pan and add in the water and let it come to a boil Add in salt, turmeric, chili powder and Dal &over let it boil for about '-I minutes Turn the heat to low and let simmer for about 7(-7: minutes 5ow add the spinach and cook ' more minutes &heck whether the Dal is soft and !ets easily mashed with hand Add some more water of not fully soft and tender enou!h *et aside ?7 Take another small pan , melt !heeGbutter and add the cumin and mustard seeds 6@7 Add the @nions and stir fry till the onions turn a !olden brown 667 Add the fried onions to the Bal and add the !aram masala and let it cook in low heat for another ' minutes 687 You are now ready to serve the pipin! hot JBal Palak/
Chana Dal
Ingredients 7 cup &hana Dal ;split black chick peas= I cup water 7G> tsp cayenne pepper or red chilies 7G> tsp cumin powder 7G> tsp black mustard seeds 7G> tsp coriander powder 7G> tsp turmeric powder 7 tsp salt 7 tbsp tamarind extract 7G: tsp su!ar 7 tbsp ve!etable oil 7 chopped !arlic clove Direction 67 87 97 :7 ;7 *oak Chana Dal in >(( ml hot water for : hours Boil >(( ml water with the salt in a lar!e pan Add the water from the soaked Chana Dal to the pan as well &over and cook with medium heat for 9( minutes Deep stirrin! the Dal a few times in the interim so that it does not lump to!ether <7 $hen the Dal is cooked soft add cumin, coriander, cayenne, turmeric, su!ar and tamarind extract =7 *tir well and let it simmer Deep the pan uncovered >7 Take a separate fryin! pan and heat the ve!etable oil or butter oil over low heat ?7 Add the mustard seeds and let it crackle 6@7 Add the chopped !arlic and stir fry till it turns !olden brown 667 Add this to the simmerin! Dal in the pan 687 &over the pot and let it simmer for a few minutes more 697 Fncover and cook for ' more minutes to a thick !ravy 6:7 Dal is ready to be served with rice or bread
?7 Add the lentils and cook on medium fire 6@7 As it starts to boil remove from the oven 667 *prinkle some Garam Masala powder 687 Earnish with coriander leaves 697 +inally add : tsp of butter on top 6:7 *erve the Dal Ma hani hot 0xcellent accompaniment with .oti/Naan or rice
0ancharatna Dal
Ingredients : tbsp split masoor dal ;red lentil= : tbsp split moog dal Green !ram : tbsp split tuar dal Red lentil : tbsp urad dal split Black !ram : tbsp !hana dal split Ben!al !ram $ater about ?'( ml or as re#uired 7G: teaspoon round turmeric 7 teaspoon red chili powder 7 teaspoon garam masala 7 teaspoon coriander powder 7 teaspoon !in!er !arlic paste 7G: teaspoon !reen chili paste 7 tomato finely chopped 7 onion finely chopped 7 tsp *alt ;)ary to taste= &oriander chopped 9 tablespoon !hee or oil 7 teaspoon cumin seeds : bay leaf : red dry chili >-' whole black pepper curry leaves 7G: teaspoon red chili powder 7G> teaspoon asafetida Direction 67 .inse all the the Dals to!ether and cook in a pressure cooker with ?'( ml of water for about I-7( minutes The Dals or lentils should be soft and should easily be mashed by your fin!ers 87 ,eat : tbsp !hee in lar!e pan and fry onions to a olden brown 97 Add the tomatoes and stir fry for : more minutes
:7 *tir in the turmeric powder, red chili powder, coriander powder, !aram masala, !in!er !arlic paste, chili paste *tir for a minute or two ;7 &rush the black peppers and add them in with the salt <7 5ow add in the cooked dals =7 2et it &ook for 9-> minutes >7 "n a small pan heat 7 tablespoon of butter oil and add in cumin seed , bay leaf, asafetida, whole red chili, curry leaves and 7G: teaspoon red chili powder 2et it simmer for about 7-: minutes ?7 Add all this in!redients to the Dal and cook for another >-' minutes 6@7 Earnish with coriander leaves 667 &an be served hot as an accompaniment with Pulao, ; a rice preparation= plain rice, rotis and naan ; both are a type of "ndian bread=
%he Indian Lentils and (ow %hey 'or) an 3n&eata&le Co)&ination with Rice
Bals or various types of lentil preparations are often mixed and eaten with rice The book on Bals would not be complete without learnin! how to cook .ice the best way A well prepared and !rainy rice makes the Bals that much tastier You may cook .ice in many different ways 0ach method re#uires different amounts of water These methods are boilin!, steamed Basmati .ice and as Pulao which is fried rice $hatever be the method used, it is important to see that the .ice !rains must be whole and distinct The .ice should not be over cooked nor become pasty with constant stirrin! "deally .ice should be cooked in a rice cooker with the ri!ht amount of water Boiled Rice 7 cup of rice 7G: tsp *alt or to taste 67 $ash the rice well and add it to the boilin! salted water Boil rapidly until the water be!ins to appear milky because of the starch comin! out of the rice into the water or until a !rain can be easily crushed between the fin!ers 87 Boilin! is about the simplest way Properly boiled rice not only forms a valuable dish itself, but is an excellent foundation for other dishes that may be served at any meal The water in which rice is boiled should not be wasted, as it contains much nutritive material This water may be utili%ed in preparation of soups or sauces Stea)ed RiceABas)ati RiceA0ulao Ingredients 7 cup or :((! to serve > persons
Pinch of salt > cups of $ater Directions 67 $ash the rice well in a lar!e bowl filled with water *lowly pour the water away usin! a strainer 87 Add *ome Ehee and sautee the Heera ;&umin *eeds= Alternately if you are makin! a Paneer ;&otta!e &heese=Pulao, fry small cubes of Paneer to a !olden brown 97 Add the rice fully drained of water to the fried cumin seedGcotta!e cheese *tir the .ice in !hee for a few minutes or until the !rains become translucent before you add the water :7 $hen cookin! rice the water ratio is about 7 N parts water for one part of rice ;7 "n most recipes, trapped steam helps cook the rice, so keep the pan covered ti!htly $hen you steam rice, use the lowest heat, without liftin! the lid <7 The easiest way to cook rice is to use a pressure cooker =7 +or makin! different type of pulao you may need to add ve!etables or fried &umin seeds ;Heera= or &otta!e &heese while sautOin! with oil or clarified butter ;Ehee=
Dal Nawa&i
,erePs an all time favorite black !ram lentil yummy and spicy dal with rajmah ; Didney Beans= 5utritionally it is a rich source of ve!etable protein, fiber and )itamin A and calcium Ingredients 7 cup JKala Chana ;Black Eram= 7G: cup Kali "rad ;Ben!al Eram split= 7G: cup Rajmah ;.ed Didney Beans= 7 piece diced !in!er > onion chopped fine <-I !arlic buds :'(! tomato finely chopped 7 tsp of tamarind extract ;optionally soak tamarind in water for N hour, remove seeds and extract the tamarind water= : !reen chilly few coriander leaves '( !m cotta!e cheese 7G: cup curd 7 cup cream 7 tsp cumin seeds : tsp salt 7G: tsp turmeric powder 7G: tsp red chilly powder 7G: tsp black pepper powder 7 tsp su!ar 9-> tbsp Ehee ;clarified butter= Directions 67 Take about ?(( -l of water and soak all the JBals/ and Rajmah overni!ht 87 Before startin! to cook, !rind to!ether the !arlic buds, onions and the !in!er *et aside
97 Add all in!redients into a pressure cooker Add in ?-7( cups of water After 7( minutes remove and pour in a pan &ook on low flame for approximately 9( minutes :7 ,eat the clarified butter ;!hee= in a pan and fry the cotta!e cheese ;7 "n the same !hee crackle cumin seeds and fry the onions until it turns a !olden hue <7 Add in the tomatoes and cook for a minute =7 Add curd and stir continuously >7 Add red chilly powder, black pepper powder, salt, su!ar, and tamarind ?7 2et simmer for a minute 6@7 Add all fried in!redients to the lentil in the pan Add the cream as well and cook for 7( minutes 667 2et it simmer at very slow heat for ' more minutes 687 Earnish with coriander and serve hot the royal ; Na#a$i Dal= preparation as it is known to your ea!er, waitin! family and !uests 697 Eoes very well with the "ndian breads Naan G Roti but may well be taken with any type of bakers bread as well
?7 Add cloves and cinnamon stick 2et it fry for a moment 6@7 Add the pressure cooked JArhar Bal/ to the pan 667 2et it simmer for ' minutes 687 Add tamarind water and su!ar 697 *immer for ' more minutes for all in!redients to mix well 6:7 *erve hot with coriander leaves !arnished on top
r Raj)ah !asala
The plains of Punjab and the foothills of ,imalayas !et to be shiverin! cold especially at ni!ht durin! the months of 5ovember to +ebruary The cookin! is centered on providin! heat to the household as well as preparation of the delicious foods -ost of the food includin! the "ndian .oti is cooked over coal fire called Tandoors .ajmah -asala is one such dish of which the le!ends of !randmas and mothers of the re!ion are proud to boast about $hile the coal fired stoves provide heat for the body the .ajmah or the kidney beans are cooked slowly overni!ht on the simmerin! fires of the coals without wastin! the heat +lavours are added to the beans and served by heatin! when re#uired over the next day *imple to make and delicious, kidney beans are hi!h in proteins and inte!ral part of the daily menu Ingredients : cups or about :((! Rajmah ;.ed kidney beans= soaked overni!ht 7 tsp !in!er paste 7 tsp *alt or to taste : onions chopped fine : tbsp !hee ;clarified butter= > bell pepper sliced thin or 7 !reen chili chopped fine 9 juicy tomatoes diced 7M cinnamon stick 7 tsp Turmeric 7 tsp !in!er paste 7 !reen chili 7G> tsp garam masala or spice mix 7G: teaspoon fresh !round black pepper or to taste 7G> tsp su!ar 7 tablespoon of plain yo!urt
Direction 67 Add Didney Beans to ' cups of water 87 Add the *alt 97 &ook the kidney beans in a cooker until they become soft for about 7 ' hours :7 "f you are the more adventurous type, you can li!ht a traditional charcoal stove and cook overni!ht on slow coal fire on an earthen pot ;7 Add turmeric, !in!er and cinnamon <7 "n a separate pan heat : tbsp !heeGoil =7 Add chopped onions and sautO till fried !olden >7 Add the black pepper and sautO for a moment ?7 Add the diced tomatoes, !in!er and !reen chilies 6@7 -ix the tomatoes with the onions 667 Add the chili powder and garam masala 687 *immer for :-9 minutes 697 5ow add the boiled Didney Beans to the pan 6:7 *immer on a medium to low heat for 7'-:( minutes 6;7 *prinkle some more black pepper and !arnish with cilantro 6<7 *erve hot one of the most delicious and mouthwaterin! "ndian Rajmah Masala alon! with "ndian bread preferably fresh baked tandoori Roti/Naan