Indian Recipes Combined

GUIDE TO INGREDIENTS
Reciepes
GARAM MASALA ONION AND TOMATO RAITA BOONDHI RAITA MINT AND CORIANDER CHUTNEY
Breads
CHAPATI (PHULKA) PARATHA STUFFED PARATHAS
Snacks
BHEL BONDA WITH INSTANT MASHED POTATO PAKORAS (SAVORY FRITTERS) DAHI VADA (SAVORY BALLS IN YOGURT) UPMA VEGETABLE PUFF
Vegetables
GOBI ALOO (CAULIFLOWER AND POTATOES) CHOLE (CHICK PEAS ) MASALEDAR SEM (SPICY GREEN BEANS) VEGETABLE KURMA
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VEGETABLE CURRY GREEN PEPPER CURRY DRY POTATOES (SOOKHA ALOO) OKRA (BHINDI) PANEER (CHEESE) MATTAR PANEER (PEAS AND CHEESE) NAVRATHNA KURMA CAULIFLOWER AND POTATOES (ALOO GOBI) CURRIED EGGPLANT (BHARTHA) CURRIED MUSHROOMS
Lentils
SAMBHAR MASUR DAL KALI DAL (WHOLE BLACK BEANS) RED KIDNEY BEANS (RAJMA) CURRIED GARBANZO BEANS
RICE
CHICKEN PULLAO SOUTH INDIAN PULLAV (RICE) SAFFRON RICE (KESAR CHAWAL) NAVRATTAN PULLAO (NINE-JEWELED RICE)
FISH
PRAWN (SHRIMP) CURRY CORIANDER FISH (BHARIA MACHLI)
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CHICKEN
MUGHLAI CHICKEN WITH ALMONDS MALAI CHICKEN CHICKEN CURRY NORTH INDIAN STYLE TANDOORI CHICKEN
Most of the ingredients are available at the grocery stores or supermarkets. Some, though, are special and have to be obtained from the Indian stores. Substitutes may change the character of the dish. It is better to omit an ingredient if not available than to substitute for it. If whole spice is not available , you may use the ground form, but the ground form is less pungent. Asafoetida (Hing) : Dried gum resin from the root of various Iranian and East Indian plants. Has a strong fetid odor - definitely an acquired taste. Besan (Besan) : Flour of dried chickpeas. Cardamom (Elaichi ): Dried fruit of a plant. Mostly the seeds are used. Seeds of 4 pods measure approximately 1/4 t. Coriander (dhania): Aromatic herb of the parsley family. Sold as cilantro or Chinese parsley. Also sold as seed or dry powder. Cumin (Jeera): Very aromatic and reminiscent. Sold whole or ground. Dals (Dal): Hindi name for all members of the legume or pulse family. Commonly used are: Arhar, Channa, Masur, Mung, Labia (black-eyed peas), Rajma (red kidney beans). Fennel Seed (Sauf): Has an agreeable odor and licorice flavor. Available whole or ground. Fenugreek (Methi): Has a pleasant bitter flavor and sweetish odor. Garam Masala (Garam Masala): A mixture of spices; details come later. Chat Masala (Chat Masala): A variation of Garam masala. Available in Indian stores. Ghee (Ghee): Fat for frying. Pure ghee is clarified butter.
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Mustard oil (Larson): Pungent oil made from black mustard seeds. Mint (Pudina): Aromatic herb. Fresh and dried leaves are used in the preparation of chutneys. Dried leaves are much less fragrant than the fresh ones. Pomegranate (Anar dana): A flavoring agent. Has some scent. Saffron (Kesar): Made of stigmas of a flower grown in Kashmir and Spain. It is aromatic and yields a yellow color. Turmeric (Haldi ): An aromatic powdered root. Used as a flavoring, and for flavoring curries.
Recipes
GARAM MASALA (approximately 1 1/2 cups) Ingredients: 3 - 5" pieces Cinnamon stick 1 cup Green cardamom pods 1/2 cup Cumin seed 1/2 cup Black pepper corns 1/2 cup Cloves 1/2 cup Coriander seeds Procedure: Dry the ingredients in an oven. Do not let them turn brown. Remove the seeds from the cardamom pods. Pound cinnamon sticks into smaller pieces. Combine ingredients until they are well mixed and blend at high speed for 2-3 minutes until completely pulverized.
ONION AND TOMATO RAITA (4-6 Servings)
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Ingredients: 8 oz. Yogurt (plain) 1 small Onion 1/2 tsp Salt 1 small Tomato 1/2 tsp Chat Masala (optional) 1/2 tsp Black pepper (ground) 1/4 cup Milk Method: Beat yogurt and milk until smooth. Chop onion and tomatoes and add to yogurt. Add salt and pepper and sprinkle the Chat Masala over, and serve.
BOONDHI RAITA Ingredients: 1/4 cup Besan 1/2 cup Water Ghee for frying to taste Salt to taste Pepper to taste Chat Masala 1 1/2 cup Yogurt 1/4 cup Milk Method: Make a pouring paste of the besan and water. Heat ghee and drop paste into it through a slotted spoon to get little drops that fall one at a time (these are boondhi). Remove the drops when golden brown and dry on a paper towel to remove extra oil. Soak the drops in warm water. Add milk, salt, pepper, and add Chat Masala to yogurt. Squeeze water
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out of boondhi and add to yogurt.
MINT AND CORIANDER CHUTNEY Ingredients: 1 bunch Coriander leaves 1 bunch Mint leaves 1 Green chili 1 oz Seedless tamarind 1 tsp Salt 4 Tblsp Water 1 medium Onion Method: Wash and soak tamarind in water for 1/2 hour. Clean, pick and wash the coriander and mint. Separate pulp from the tamarind and squeeze out the pulp. Grind coriander, mint, green chili and onion into a fine paste. Add the tamarind pulp and salt. Blend well. In an airtight jar this can be refrigerated for up to one week.
Breads
CHAPATI (PHULKA ) (for 4, serving 1 or 2) Ingredients: 1 cup Whole wheat flour (or 1/3 white + 2/3 whole wheat) 1/2 cup Water Method: Put flour in a large bowl with half the water. Blend the two together until it holds. Beat and knead well until it forms a compact ball. Knead dough until it is smooth and elastic. Set aside for 30 minutes.
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Knead and divide dough into 4 to 6 parts. Roll each ball into a tortilla like flat, about "1/8" thick. Heat an ungreased skillet. Put phulka on it, and let it cook for about 1 minute (The top should just start to look dry and small bubbles should just start to form). Turn and cook the second side for 2/3 minutes until small bubbles form. Turn again and cook the first side pressed lightly with a towel. It should puff. Serve warm (maybe slightly buttered). Note: Since the rolled out chappati's will dry out if they are left to stand while cooking the others, it is advantageous to roll them out individually before cooking them.
PARATHA Ingredients: 1 cup Whole wheat flour Ghee Water Method: Make chappati dough. Divide into 6 parts and make balls. Flatten and roll each. Spread ghee over them and fold. Roll again. Heat the paratha on a griddle like you would a chappati, but spread some ghee over the top side. Turn and spread ghee on the other side. Fry until the bottom is crisp and golden, then turn and fry the remaining side. Repeat with all six. Serve at once, since they lose crispness if stored.
STUFFED PARATHAS Make dough for regular chappati's.
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Fillings : Potato - Boil potatoes, mash, add salt and chili to taste. Add Garam Masala and mango powder. Radish - Grate one large Diakon Radish, add salt and leave for 1/2 hour. Squeeze out all the water, add grated ginger, chili, and pomegranate seeds. Cauliflower - Grate cauliflower, add salt, pepper, garlic, and Garam Masala. Method: Roll out 2 small chappati's. Place filling on one, cover with the second, seal edges and cook as for parathas.
Snacks
BHEL This recipe is directed at those who know what Bhelpuri tastes like, quantities mentioned are approximate, proportions are left to the reader's taste. Purists will have to go to an Indian grocery shop. Deviationists may use substitutes. The most important thing is to keep the puffed rice-sev mixture crisp by not adding the other ingredients to it until it is served. This should be done on the plate. Ingredients: Puffed Rice (1 carton of Rice Krispies may be used) 1 packet Bhel mix or Sev 2 cups Mashed boiled potatoes (mashed coarsely and then salted) 1/2 cup Chopped fresh coriander leaves (a.k.a Chinese parsley) 3 Tbsp Freshly roasted and ground cumin
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to taste Green chilies 1-2 Tbsp Freshly ground black pepper to taste Tamarind to taste Jaggery (or Brown Sugar) 1 cup Chopped onions. Method: First boil the potatoes, mash them, salt them, and add pepper to taste. Add some coriander leaves too.
Roast the cumin and grind it.
Dissolve about 4 Tbsp of tamarind concentrate in 1 cup of hot water, and let it simmer and thicken gradually. Dissolve the jaggery (or sugar) until the sauce becomes tart and slightly sweet. (You may add some salt and ground red paprika, if you want to.) The sauce should be of a consistency slightly thinner than maple syrup. Pour into a serving container (like a creamer). Mix the puffed rice and sev/bhel mix in a large bowl.
On a plate, serve the rice-bhel mixture, add the potatoes, then the onions, chilies, and then dust the cumin powder over it. Next pour on the sauce and top with the coriander garnish. (Add salt/pepper to taste).
Mix the ingredients on the plate and eat.
BONDA WITH INSTANT MASHED POTATO Ingredients: 1 medium Onion 2 cups Potato buds 1 1/2 cup Peas and carrots
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2 big ones Green chilies 1 teaspoon Lemon juice 1 cup Gram flour 1/2 tsp Mustard seed pinch Turmeric 1/2 tsp Baking powder 1/4" piece Ginger 1 small bunch Coriander leaves 2 tsp Salt Oil Method: The filling is prepared as follows: Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot water. Finely chop ginger, chilies, coriander leaves, and onion. Heat oil (about 5 Tbsp) and add mustard seeds. Add chopped ingredients and fry until onions are brown. Add carrots, peas, turmeric and 1 tsp of salt and cook on low heat for about 10 minutes. Add potato (now mashed) and fry for 5 minutes. Remove from heat, add lemon juice and let cool. The batter is prepared as follows: Combine gram flour, 3 Tbsp of oil, 3/4 cup water, 1/2 tsp salt, the baking powder and mix thoroughly. After the batter is prepared, make small balls out of the filling and roll them in the batter. Next fry it in hot oil. You will get about 20-30 small bondas.
PAKORAS (SAVORY FRITTERS ) Ingredients: Batter: 1/2 cup Besan 5 oz Warm water
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1/4 tsp Red pepper 3/4 tsp Salt 1/2 tsp Garam Masala paprika (optional) Vegetables: 1 Small onion 1 Potato A few spinach leaves Oil for deep frying Method: In a bowl put the besan and half the water, and stir until it becomes a thick batter. Beat hard for 5 minutes. gradually add the rest of the water, and leave to swell for 30 minutes. Add salt, pepper and Garam Masala and beat again. Wash peel and slice the onion and potatoes. Wash and pat dry the spinach leaves. Heat oil until smoking hot, dip the vegetables in the batter and deep fry until golden brown. Serve hot.
DAHI VADA (SAVORY BALLS IN YOGURT) Ingredients: 1/2 cup Urad dal 1/2 cup Moong dal 1 cup Yogurt Spice to taste (cumin and paprika) Oil for frying 1/4 cup Milk
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Method: Clean dal, wash and soak in water for 4 hours. Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely. Add salt and start heating oil. Drop spoonfuls of batter in the hot oil using a large tablespoon. Fry until golden brown. Drop in water. Let it soak till ready to serve. Beat yogurt with milk. Add spice according to taste. Squeeze out water from the vada and add yogurt. Serve.
UPMA This is a breakfast dish in the southern part of India. Ingredients: 1 cup Cream of wheat 1 Onion cut lengthwise 1 tsp Salt 1/4 tsp Mustard seeds 1/8 tsp Urad dal 1 cup Cashew-nut Lemon 1/2 cup Peas 1 clove Garlic 1/10" piece Ginger 1 Green chili cut into small pieces. Method: Fry cream of wheat on a dry pan for 5 minutes and set aside.
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Put two tablespoons of oil in a pan and heat. Add mustard seeds, Urad dal, cashewnut, and garlic clove. Wait till mustard seeds stop splitting. Add the onion, chili, and ginger and fry till the onion turns brown. Add cream of wheat and fry for 3-5 minutes. Add salt and peas. Add two cups of boiling water and stir for 2 minutes. (Switch off the stove as soon as the water is poured.)
Cover the vessel for 4 minutes. Add lime if needed.
VEGETABLE PUFF (12 puffs) This is a local Karnataka specialty. Ingredients: 1 Ready to use pastry roll (Pepperidge farms) Mixed Vegetables. ( potatoes, peas may be added) to taste Garam Masala Green Chilies to taste Salt Method: Cook a vegetable mix with potatoes, peas, green chilies and lots of Masala. Check for salt, before you stuff it in the pastry roll; no way to rectify it later. Thaw the roll for about 10 minutes before unfolding. After the pastry roll has thawed, open it out on a flat sheet and roll it with a pin to make it a little thinner. The pastry sheet would now be about 12" x 12". Cut the sheet into 6 pieces. Place about 2-3 Tbsp of the cooked vegetable onto the sheet and fold it around it. Seal all the corners, by pressing the sheets together and applying a little water. Stick it into a pre-heated oven (350 degrees) for about 20-30 minutes or until it browns. Make sure that you flip it around every 5-10 minutes.
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Vegetables
GOBI ALOO (CAULIFLOWER AND POTATOES) This recipe livens up ordinary cauliflower and potatoes into something quite different. The recipe shown here has spices that are not necessary (like cloves and cardamom) or at least that's not how mom made it at home, however it adds a nice touch. Ingredients: 1 Large cauliflower 3 Medium sized potatoes 1/2 large Onion sliced thinly in long slices 1 tsp Mustard seeds 2 or 3 pods Cardamom 1 tsp Coriander 1 tsp Cumin seeds 1/2 tsp Turmeric 1 Bayleaf 3 Cloves 3 tblsp Vegetable Oil Method: Start boiling the potatoes in a saucepan. Let them boil for at least 15 minutes. After they are done, turn off the heat and let them stand in the water. Cut the cauliflower into small bite sized pieces (roughly 1" cubes), throwing away most of the stem pieces. Wash and drain in a colander. While the potatoes are cooking, heat the oil in a wide skillet until it is very hot. Add the mustard seeds and wait until they start popping. Add bay leaves, cardamom and cloves. Mix around for a while and then add onions. Wait until the onion starts to turn before adding the rest of the spices (except for turmeric).
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Put the cauliflower in the skillet and fry in the oil and spices for 2 minutes. While the cauliflower is frying, cut up the potatoes into bite sized pieces and add to the skillet. Add turmeric and stir. Continue stirring the vegetables under medium heat for another couple of minutes. Add 1/2 cup of water and reduce heat to low. Cover skillet and let cook for 5 minutes. Check tenderness of vegetables. If they are still too hard, add another 1/4 cup of water and cover again for 5 minutes.
Salt to taste and serve. CHOLE (CHICK PEAS) Ingredients: 1 can Chick peas (also called garbanzo beans) (Progresso is a good brand.) 1 large Onion chopped finely 2 medium sized Potatoes (optional) 1 tsp Mustard seeds 2 or 3 pods Cardamom 1 tsp Coriander 1 tsp Cumin seeds 1 tblsp Garam Masala Vegetable Oil Method: If you are using the potatoes, start boiling them in a saucepan. Let them boil for at least 15 minutes. After they are done, turn off the heat and let them stand in the water.
While the potatoes are cooking, heat the oil in a wide skillet until it is very hot. Add the mustard seeds and wait until they start popping. Add bay leaves, cardamom and cloves. Mix around for a while and then add onions. Wait untill the onion starts to turn golden
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before adding the rest of the spices (except for the Garam Masala).
Add chick-peas with all the liquid . Cut up the potatoes into bite sized pieces and add to the skillet. Add Garam Masala. Continue stirring the chick-peas under medium heat for 5-7 minutes without covering.
Check the tenderness of the potatoes. If they are still too hard, add another 1/4 cup of water and cook for another couple of minutes.
Salt to taste and serve.
MASALEDAR SEM (SPICY GREEN BEANS ) (Serves 6) Ingredients: 1 1/2 lb. Green beans (Trim the ends and then cut the beans in half crosswise.) 1 1/2" long and Fresh ginger (Peel and chop coarsely.) 1" thick piece 10 cloves Garlic peeled 1 cup Water 4 tblsp Vegetable oil 3 tsp Whole cumin seeds 2 tsp Ground coriander seeds 2 medium Tomatoes, peeled (put tomatoes in very hot water for a few seconds, peel off the skin and finely chop.) to taste Salt Freshly ground pepper 3 tblsp Lemon juice (or to taste)
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Method: Put ginger and garlic into a food processor and add 1/2 cup water. Blend until fairly smooth.
Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds. Stir for half a minute. Pour in the ginger-garlic paste. Stir and cook for about two minutes. Put in the coriander and stir a few times.
Put in the chopped tomatoes. Stir and cook for 2 minutes while mashing the tomato pieces with the back of a slotted spoon. Put in the beans and salt and one cup of water and simmer them. Cover, turn heat to low and cook for 8-10 minutes or until the beans are tender. Remove the cover. Add the lemon juice and a generous amount of freshly ground pepper.
Turn up the heat and boil away the remaining liquid, stirring the beans gently as you do so.
VEGETABLE KURMA Ingredients: 2 cups Vegetables 2 Onions cut length-wise 2 Green chilies cut length-wise 1 tsp Coriander powder 1 1/4 tsp Salt one pinch Turmeric powder 1/2" Cinnamon stick 2 Cloves
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2 Cardamom 2 tblsp Coconut powder 1 tsp Khus-Khus (poppy seeds) 1/4 tsp (3 cloves) Garlic 1/4 tsp powder (or 1/2" fresh) Ginger Method: Put a reasonable sized vessel on the range and heat oil. Add cinnamon, cloves and cardamom and fry for 2-3 minutes. Add onions and green chilies and fry till onions turn brown. Add garlic + ginger paste and fry for a minute or so. Add vegetables and fry for about 3 minutes. Add Water (about a cup or two). Let the vegetables + turmeric powder cook.
If you are using canned or frozen vegetables skip the above step.
Add coconut paste, khus-khus, salt and wait until cooked. (Note: Cook on low heat.)
VEGETABLE CURRY
Ingredients: 1 cup Vegetables 1/4-1/2 tsp Coriander powder 1/8-1/4 tsp Chili powder 1/8-1/4 tsp Garlic powder 1 tsp Salt 1 large Onion 1/4-1/2 tsp Mustard seeds 1/8 tsp Urad Dal
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1/4-1/2 cup Tomatoes-crushed Method: Mix the garlic, coriander and the chili powder along with salt and place it aside. Pour about 2 tablespoons of oil in a pan and heat. Add mustard seeds and urad dal. The mustard seeds will split and the oil may spill. Be careful when you are doing this. Wait until the mustard seeds stop making any noise. Add onions and fry until the onions turn brown. Add the vegetables, the mixture of step 1 and the crushed tomatoes. Fry for about 5 minutes, if you are using canned vegetables. Otherwise cover the pan and let the vegetables cook. (This might take about 10-15 min.)
GREEN PEPPER CURRY Ingredients: 2 large ones Green Pepper 1/4 tsp Chili powder 1/8 tsp Turmeric powder 1/2 tsp Dhania powder 1 tblsp Coconut flakes 1 tsp Khus Khus (poppy seeds) 1 small bunch Fresh Coriander leaves 2 small Tomatoes 2 Onions 2 tblsp Oil 1 small piece Vadium (Vadium is a combination of various spices) 1 1/4 tsp Salt Method: Cut the green peppers, onion and tomatoes lengthwise. Grind chili-powder , turmeric, dhania powder, coconut and poppy seeds.
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Heat oil and add vadium. When vadium turns brown, add onions and fry for 4 minutes. Add tomatoes and fry for 2 minutes. Add green pepper and Masala. Add coriander leaves.
Cook on low heat (should take around 15 minutes).
DRY POTATOES (SOOKHA ALOO) (4-6 Servings) Ingredients: 4 medium size Potatoes 2 tsp Cumin seeds 1 tsp Salt 2 tsp Mango powder 1/4 tsp Hot pepper 2 tsp Garam Masala Oil (to fill pan to 2") Method: Boil potatoes until cooked but not overdone. Peel and cut into 1/2" cubes. Heat oil very hot, add and brown cumin seeds. Add potatoes and fry until they are golden brown. Add the remaining ingredients, and fry for 2-3 minutes or more. Remove from oil with a slotted spoon. Serve hot. Tips: Use enough oil so that the potatoes will not need to be stirred often. This avoids breaking them up.
OKRA (BHINDI) (Serves 6)

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Ingredients: 1 lb okra 2 small Onions 2 small Tomatoes 1/4 tsp Turmeric to taste Salt Red pepper (optional) Oil for frying Method: Wash the okra and dry it thoroughly. Cut off the heads and cut into small circles. Chop the onions and tomatoes separately. Deep fry the okra until very brown. Remove from heat and set aside. Pour out some oil. Add turmeric to hot oil. Add the onions and fry until golden brown. Add the fried okra, salt, pepper, and tomatoes. Cover and bake at 250 deg F for 15 minutes.
PANEER (CHEESE ) Ingredients: 1 1/2 pints Milk 1/2 tsp White vinegar AND 1/2 tsp Lemon juice OR 1 cup Yogurt Method: Heat milk and stir constantly to prevent a layer of cream from forming on the top. Remove from heat when it boils and slowly add white vinegar and lemon juice or yogurt. This sours the milk. Strain through a muslin cloth or a double layer of cheese cloth and squeeze out the whey (liquid).
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Hang to drip dry for 2-3 hours (or overnight). Then lay out the cheese in a rectangle in a tray and place a weight (the more the better, but at least 10 lbs) on it for 3/4 hour. Cut it into whatever shape you like.
MATTAR PANEER (PEAS AND CHEESE ) Ingredients: 2 Onions 2 Tomatoes 4 cloves Garlic 1/2 packet frozen Peas 1" cube Ginger 1/4 tsp Turmeric to taste Salt to taste Pepper 1/2 tsp Garam Masala 2 cups Water Method: Cut paneer in 1" cubes and deep fry. Make Masala with onion, garlic, ginger, and tomatoes. Season and add turmeric. Add peas and paneer.
NAVRATHNA KURMA (Serves 6) Ingredients: 1/2/b Paneer (or cottage cheese) 2 cups Mixed boiled vegetables (carrots, french beans, green peas, potatoes) 3 Tomatoes
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2 Onions 1 tsp Ginger and garlic paste 1 1/2 tsp Chili powder 1/2 tsp Turmeric powder 2 tsp Coriander powder 1 tsp Garam Masala 1 cup Milk 3 tsp Heavy Whipping Cream 3 tsp Ghee to taste Salt Ghee for deep frying Method: Grate the onions. Put the tomatoes in hot water. After 10 minutes take off the skin and chop. Cut the paneer into small pieces and deep fry in ghee. Heat oil in a vessel and fry the onions for a few minutes. Add the ginger and garlic paste, and fry for 1/2 minute. Add the chopped tomatoes, turmeric powder, coriander powder and chili powder, Garam Masala and salt. Fry for at least 3-4 minutes. Add the boiled vegetables, milk, cream and fried paneer pieces. Cook for a few minutes. Serve Hot
CAULIFLOWER AND POTATOES (ALOO GOBI) Ingredients: 1 medium Cauliflower 2 medium Potatoes 1 Onion 1 Tomato
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1 clove Garlic 1" piece Ginger pinch Turmeric to taste Salt to taste Pepper to taste Garam Masala Method: Make Masala with onion, garlic, ginger, and tomatoes. Add turmeric and spices. Break the cauliflower in flowerets and cut the potatoes into cubes (8 pieces each). Add both to Masala and lower heat to simmer. Cover the pot until the cauliflower and potatoes are coated.
CURRIED EGGPLANT (BHARTHA ) (Serves 4 to 6) Ingredients: 2 lb Eggplant 4 medium Tomatoes 3 tsp Fresh chopped coriander 1/2 cup Ghee 1/2 cup Finely chopped onion Method: Preheat oven to 450 deg F. Bake in the middle level of the oven for 1 hour or until very tender. While they are still warm, peel and crush the eggplants. Heat oil and fry onions until soft and clear. Do not brown. Add the tomatoes and fry for 2 minutes. Add the eggplant and stir until almost all liquid disappears and the mixture leaves the side. Place into a bowl, sprinkle on coriander and serve at once.
CURRIED MUSHROOMS
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Ingredients: 1/2 lb Mushrooms 1 large Onion 1/4 tsp Turmeric to taste Salt to taste Chili 2 large Tomatoes Oil Method: Wash and finely slice mushrooms. Slice onion fine. Heat oil and add turmeric and onions. Fry until soft. Add the sliced tomatoes and cook for 3 minutes, stirring all the time. Add the mushrooms, cover and simmer for 15-20 minutes. Remove cover and dry out all the water. Serve hot.
Lentils
SAMBHAR Ingredients: 1 cup Toor Dal 1 tsp Tamarind 3 tsp Salt a pinch Turmeric 2 tsp Channa Dal 3 tsp Dhania seeds 1 pinch Hing
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3 Red chilies 1/4 cup Grated coconut 1 tsp Mustard 10 Coriander leaves 1 Green peppers cut into pieces 1 Onion chopped 1 Tomato cut into pieces Method: Boil the toor dal with 3 cups of water. Fry channa dal, dhania seeds, hing, and red chilies for a few minutes, and then fry them with the grated coconut. Grind the above mixture with water. Fry the green pepper in oil for a few minutes. Boil the tamarind paste, water, salt, turmeric, tomato and vegetables. Add turmeric and the sale, cook for about 5 minutes. Add boiled dal and bring it to a boil In the meantime fry the mustard seeds and onion.
Add the above ingredients & coriander leaves to the mixture. Serve hot
MASUR DAL (Serves 4) Ingredients: 1 cup dal (Moong - yellow, or masur - pink) 3 1/2 cup Water to taste Salt
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to taste Pepper 1/4 tsp Turmeric 2 cloves Garlic 1" piece Ginger 1 small Onion 2-3 Tblsp Ghee (Can be replaced by butter) 1 tsp Cumin seed Method: Wash the dal and drain it. Boil water and add the dal, salt, pepper,turmeric, finely chopped ginger, and garlic. Cover the pot and simmer for 20 minutes. When done, heat the ghee, add the cumin and fry until golden brown. Add thinly sliced onions. Fry until crisp and brown. You may add paprika and finely chopped tomatoes to the above for color (Pour over the dal and serve).
KALI DAL (WHOLE BLACK BEANS ) Ingredients: 1 cup Urad or Mah dal 1" piece Ginger 12 cloves Garlic Water to taste Salt 2-3 Tblsp Ghee (Can be replaced by butter) to taste Green chili (optional) to taste Garam Masala 1/4 tsp Turmeric Method:
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Clean, wash and add the dal to boiling water. Add turmeric, salt, half of the finely chopped ginger, garlic and cook on medium heat for 2-3 hours or pressure cook at 15psi for 1/2 hour. Uncover, cook further in same pan on low heat for 1/2 hour, stir and mash every now and then until a creamy consistency is achieved. Heat the ghee, add remaining ginger, stir, add sliced onions, chili, and fry until golden brown. Add cumin or coriander (optional). Pour over dal just before serving.
RED KIDNEY BEANS (RAJMA) (Serves 6 - 8) Ingredients: 2 cups Red kidney beans 3 qt Water 1 tsp Turmeric 1 Tblsp Salt 1/4 cup Oil 1 cup Onion, Chopped 1" piece Ginger, chopped 1 tsp Garam Masala 3 Chopped tomatoes Coriander leaves for garnish Method: Wash beans and boil for 2-3 hours or 1/2 hour in a pressure cooker. In the meantime make Masala of onions, garlic, ginger and tomato as in chicken curry. Add to the beans and cook again until most of the liquid dries up and the beans are soft and thoroughly cooked. Garnish with coriander leaves and serve.
CURRIED GARBANZO BEANS Ingredients:

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8 oz Garbanzo beans to taste Green chili (optional) 12 cloves Garlic 2" piece Ginger to taste Pepper 1 large Cardamom 6 Cloves 1" Cinnamon stick to taste Salt Paprika 4 oz Oil Mango powder 3 Onions Dried pomegranate seeds 4 Tomatoes Method: Clean, wash and soak the beans overnight. Boil them in the same water with salt, 1 small finely chopped onion, 4 cloves garlic, 4 large cardamom, a 1" piece of ginger and 6 cloves. Simmer in pan about an hour or until tender, or pressure cook for 7 minutes at 15 psi. Heat oil. Fry thinly sliced remaining onions and cloves of garlic. Cook until mixture browns and dries up. Add finely chopped tomatoes and cook 4-5 minutes more. Add the beans and cook for 10 minutes more. Add the mango powder and pomegranate seeds, grated ginger and simmer over low heat for 15-20 minutes. Before serving, pour 1 oz. (2 T) sizzling ghee over the beans.
RICE
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CHICKEN PULLAO Ingredients: 2 large Onions cut lengthwise 2 large Chilies cut lengthwise 2 cup Basmathi rice (about 1/2 kg. (1 kilogram = 2.2lbs)) 1 large Tomato (cut into small pieces) 10-15 Coriander leaves 5 Mint leaves 1 clove Garlic 1" piece Ginger 1/2 cup Coconut powder 3 tsp Salt 3-4 Cloves 2 Cardamom 1 Bay leaf 1" Cinnamon stick 1 cup Yogurt 2 tblsp Butter 1 lb. Boneless chicken Method: Heat vessel with butter. Fry bay leaves, cloves, cardamom and cinnamon. Put onions and chilies in vessel and fry on low heat until onions turn brown. Add ginger + garlic paste and fry until oil separates. Add tomato and fry for 1 minute. Add chicken + salt + yogurt and fry for one minute. Add mint + coriander leaves. Cover and cook until the gravy becomes semi-solid.
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Cook rice in a separate vessel. Put rice into chicken and mix (It is advisable to semi-cook rice and then let it cook with the chicken). Remove and serve SOUTH INDIAN PULLAV (RICE) Ingredients: 1 cup Rice (Preferably Basmathi rice) 1/3 cup Tomato puree 1 large Onion 1 cup Vegetables (preferably peas and carrots) 1/4-1/2 tsp Coriander powder (also called dhania powder) 1/8-1/4 tsp Garlic powder or 1 1/2 cloves garlic 1/8-1/4 tsp Ginger powder or 1/4" piece Ginger 1/8-1/4 tsp Chili powder 1 Green chili cut into small pieces 1-2 pieces Cardamom 1 piece Cloves 1/4" stick or 1/8 tsp powder Cinnamon 1 Bay leaf 1 tsp Salt 1 tsp Coriander leaves (if needed) Method: Clean the rice with water and set aside. Cut the onions length wise. Fry the onions and cardamom in butter for about 4 minutes. If you are using green chili, then add the chili. Add bay leaf, cloves, cinnamon and fry until the onions turn golden brown (This will probably take another 4-5 minutes). Add the garlic and ginger paste (preferably prepared from fresh ginger and garlic). Add dhania powder and chili powder (if green chili was not added before). Add the tomato paste and one cup of water and bring the
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mixture to boil. Add the vegetables, rice and salt. If you like coconut, add cup of coconut flakes.
Reduce the flame and cover the vessel. After about 4 minutes, stir the mixture. cover the lid again and wait until cooked (might take about 10-15 minutes). sprinkle on the coriander leaves in the end.
SAFFRON RICE (KESAR CHAWAL ) Ingredients: 2 cup Rice 4 cup Water 6 Tbsp Ghee 1 tsp Saffron threads (or less) 2 Tbsp Hot water 1 cup Sliced onion 1 small Cinnamon stick - splintered 4 Bay leaves 4 large Black cardamoms 1 Tbsp Cumin seed 4 Cloves 2 tsp Salt Method: Soak saffron in hot water. Wash and soak rice in 3 c water (optional). Heat ghee and fry onions and then remove and keep aside. Add cinnamon, cumin seeds, cardamoms, cloves and salt. Wait 1 minute and then add the bay leaves and 1/2 the onions. Drain the rice and reserve the water. Add the rice grains and stir for 4-5 minutes until all the water evaporates and the grains of rice are coated with oil. Add the water and bring to a boil. Add saffron and its water and pressure cook at 15 psi. Remove from the heat and allow the pressure to drop by itself.
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NAVRATTAN PULLAO (NINE-JEWELED RICE) Ingredients: 1 cup Basmathi rice 1 3/4 cup Water 1/4 cup Oil 1 small Finely sliced onion 6 Cloves 1" Cinnamon stick 1 tsp Salt 1/2 tsp Cumin seed For Mixing with rice before serving: A) 1/4 c frozen peas (boiled), salt, 6 drops green food coloring mixed with 1 t water. B) 1/4 c diced tomatoes, 1/4 t red pepper, salt, Garam Masala, 6 drops red food coloring mixed in 2 t water. Ingredients: 1 Thinly sliced onion 2 1/4 c Ghee 1 oz Almonds 1 oz Cashew nuts 1 1/2 oz Golden raisins 1 oz Pistachio nuts 1" piece Ginger thinly sliced 1 Green chili (optional) 1 Hard boiled egg
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Method: Clean, wash, and soak rice in 1 3/4 c water for pressure cooking, or in 2 cups of water for pan cooking. Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice and fry for 2/3 minutes to coat the rice grains with oil. Add the water which the rice was soaking in. Pressure cook, building up the pressure to 15 psi and let drop, OR cook in a pan bringing to full boil then down to a simmer followed by 20 minutes of cooking until the rice is done. Divide rice into three parts. Thoroughly mix A with one part and B with another. Leave the last part plain. Keep rice separate and warm in the oven. (C) Meanwhile fry the onion until it is crisp. Remove and fry almonds, cashew nuts, pistachios, raisins, ginger and chili. Chop egg and sprinkle with salt. Keep warm until required. To serve, place onions, nuts, chopped egg and all of (C) in a dish and spread the three batches of rice in clumps above it aesthetically.
FISH
PRAWN (SHRIMP) CURRY 1/2 kg = 1.1 lb. Prawns 2 Onions diced into small pieces 1/4" Cinnamon stick 1/4 tsp Chili powder 1/2 tsp Dhania powder 1/4 tsp Garlic powder 1/2 tsp ginger powder 1 bunch Fresh coriander 1 tsp Salt 1/4 tsp Turmeric powder 1 tblsp Oil
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Method: Clean the prawns and squeeze out the water. Add chili, dhania, garlic, ginger, turmeric powder, salt and mix well. Boil prawns on low heat. Add 1 teaspoon of oil to the boiling prawns. When water evaporates and the prawns are dry remove from the stove. Heat the oil and put in the cinnamon. Add prawns and fry for 2 minutes. Add onions and fry until they turn brown. Sprinkle on coriander leaves, remove from the heat and serve.
CORIANDER FISH (BHARIA MACHLI) 4 lb Sole, flounder, rock cod, or any other white whole fish 8 cloves Garlic 3 Hot chilies (optional) (or cayenne) 1" piece Ginger 1 medium bunch Coriander 1 Tbsp Coriander seeds 1 tsp Brown sugar 1 tsp Turmeric 1/2 tsp Black mustard 1/2 tsp Fenugreek seeds 1 Tbsp Salt 1/2 cup Lemon juice 1/2 cup Vegetable oil 2 cup Chopped onion 1 cup Chopped tomato 1/2 tsp Garam Masala Method: Preheat oven to 400 deg F. Wash and pat fish dry. Sprinkle 1 t salt inside and set aside. Blend garlic, chili, ginger, 1/2 the coriander, coriander seeds, brown sugar, turmeric, mustard seeds, fenugreek seeds, salt and lemon juice until it all becomes a smooth
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paste (Add some water if needed). Fry onions until they are soft and golden brown. Add the blended Masala and cook until most of the liquid is gone, and it starts to leave the sides of the pan. Add the tomatoes and Garam Masala. Fry for 2 minutes more and remove. Coat one side of fish, stuff 1 1/2 cups inside. Close opening, spread the rest of the Masala over it. Cover tightly and bake for about 25 minutes. Grill for 1-2 minutes in the broiler, and sprinkle on the remaining coriander. Serve.
CHICKEN
MUGHLAI CHICKEN WITH ALMONDS Ingredients: 1" piece Ginger 8-9 cloves Garlic 6 tblsp Blanched Almonds 7 tblsp Vegetable oil 1" Cinnamon stick 2 Bay leaves 5 Cloves 10 pods Cardamom 2 medium Onions (cut into small pieces) 2 tsp Ground cumin seeds 1/8-1/2 tsp Red pepper 7 tblsp Yogurt 1 small carton Whipped Cream 1/4 tsp Garam Masala 2-2 1/2 lbs Chicken boneless (2 trays of holy farms) 2 1/2 tsp Salt
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one bunch Coriander leaves Method: Grind the ginger, garlic, and almonds with water. Heat oil in a non-stick pan, and fry the chicken until it turns golden brown. Keep it aside and drain the oil. Heat some oil and add the cardamom, bay leaves and cloves and fry until the bay leaves turn brown. Add the onions and fry for a few minutes.
Pour the paste from the blender and fry for a couple of minutes until the oil separates. Add 1 tablespoon of yogurt and fry for 30 seconds. Keep adding tablespoons of yogurt and fry until you get a consistent mixture. Add the chicken, whipped cream and salt and cook gently (low heat) for 20 minutes. Add Garam Masala and coriander leaves and cook for another 10 minutes.
MALAI CHICKEN Ingredients: 2lb Boneless chicken (chopped into small cubes) 1 Chopped onion 1 small can Tomato paste 1 Red Chili 2 Cloves 2 Cardamom 1/2" Cinnamon stick 1 Bay leaf 1 carton Light whipping cream 1 tsp Dhania powder 1/2 tsp Cumin powder 1 tsp Garam Masala 1-1 1/4 tsp Chili powder 1/2" piece Ginger made into a paste
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6 cloves Garlic (made into paste) Fresh coriander to taste Salt Turmeric Method: Heat oil. Add red chili, cloves, cardamom, cinnamon stick, and bay leaf, and cook until the bay leaf turns golden brown. Add the onion and fry for two minutes. Add the ginger garlic paste and fry for 4 6 minute. Add the chicken and fry for 5 minutes. Sprinkle in chili, dhania powder, cumin powder and turmeric.
Cover chicken + salt (add water if needed) and cook for around 15 minutes until 1/4 cooked. Add can of tomato paste and cook on low heat. Just before removing, add the whipping cream and cook for a few minutes. Add Garam Masala and coriander leaves Remove after a couple of minutes.
CHICKEN CURRY NORTH INDIAN STYLE Ingredients: 1 lb Chicken-drumsticks, thighs, breast pieces 1 small carton Plain yogurt 2 medium Onions very finely chopped 4 tblsp Vegetable oil 2 Cloves 1/2 tsp Mustard powder 2 pods Cardamom 1/2 tsp Cumin powder 1 tsp Garam Masala 1 tsp Chili Powder
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1/2" piece Ginger 4 cloves Garlic 1/3 tsp Coriander Seeds to taste Salt 1/2 tsp Freshly ground pepper Method: Remove fat from the chicken and then salt and pepper it. Sprinkle with chili powder. Add yogurt and mix well until the chicken is covered liberally with yogurt. Use your hands. Set aside for 1 hour before cooking. If kept in the refrigerator, set aside for at least 4 hours. Heat oil in a large heavy pan. When oil is hot, add mustard seeds, if you are using them. Add cloves, cardamom, and coriander seeds and fry for 30 seconds. Add the onion and fry for two minutes until the onion beings to turn brown. Lower heat to medium. Add the ginger and garlic paste and fry for 4-6 minutes. Add mustard powder, if using it, add Garam Masala, and add cumin powder.
Brush excess yogurt off the chicken and put it in a large pot. Add ingredients from the frying pan. Cook uncovered over high heat for 4 minutes. Reduce heat to low and cover. Cook for 25 minutes or until the chicken is tender, stirring every 5 minutes. Important note: When chicken is cooked with a cover on the pot, it releases water that becomes a part of the sauce. If after 10 minutes, there isn't enough sauce in the pot, add 1/4 cup water. Conversely, if there is too much liquid in the pot, cook uncovered until the liquid evaporates.
TANDOORI CHICKEN (2-3 Servings) Ingredients: 6 pieces Thawed chicken, skinned (whatever portions you like) 2 tsp Ground Coriander 2 tsp Masala (Tandoori paste is available) to taste Red pepper powder
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Dash Garlic powder to taste Salt 1 tsp Ground jeera Soy sauce (or yogurt) (needed only if tandoori masala is used) Method: If you are using the ready made tandoori paste then life is a lot easier. Replace all occurrences of masala and soy sauce (or yogurt) with the tandoori paste. Take the chicken and make *deep* cuts in it (so that the Masalas seeps in quickly). If you are using soy sauce as the base, put some on the chicken pieces and let it seep in the cuts. Rub in the Masalas as a mixture or one at a time. The idea is to let the Masalas seep in the cuts with the soy sauce. You can leave it for little while to seep in. If you are using yogurt, you'll get a more authentic taste since the original TC is after all marinated in it. In this case, mix the Masalas in the yogurt first and then rub the stuff into the chicken cuts as before. The yogurt tends to leave a considerable amount of water behind. DON'T THROW THIS AWAY. Let it evaporate in the oven with the chicken. This will keep the pieces from getting dry if over-cooked. Cook the chicken until it starts turning brown. and the cuts you made start "expanding."
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30 minute Indian Cuisine

1999 Tina Chaudhuri All Rights Reserved

1999 Tina Chaudhuri All Rights Reserved
1999 E-Published 1999 Tina Chaudhuri
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, recording or otherwise, without the prior written permission of Tina Chaudhuri. Made in India.
Table of Contents About the Author. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Preface . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 1. The Curry & Spice "Culture". . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 2. Vegetarian Wiles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 3. Lentils (Dhals) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 4. Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 5. Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 6. Seafood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 7. Eggs . . . . . . . . . . . . . . . . . . . . . . . . . 35 8. Rice . . . . . . . . . . . . 38 9. Salads & "Raita". . . . . . . . . . . . . . . . 43 10. Desserts & Shakes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 11. Snacks & Sandwiches. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 12. Indo - American . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 13. Indo - Mexican . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52 14. Indian Cooking in India vs. Indian Cooking in the West. . . . . . . . . . . . . . . . . . . . . . . . . . . 55
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ABOUT THE AUTHOR
Tina Chaudhuri Tina Chaudhuri is an Indian woman doctor for whom writing has always been a passion, and she started writing for local magazines and newspapers while studying at medical college in Calcutta. She became a regular contributor to international travel magazines after she finished her medical education and residency. She is also the Dermatology Guide for About.com and a columnist for Women's World- Stories, besides having freelanced for several other leading publications. Her other activities include being a part time volunteer for the Association for India's Development, a non-profit, charitable organization. Tina's two e-books are: The 30 minute Indian Cookbook Indian Impressions (a travel book). Tina resides in Blacksburg, Virginia with her husband, Abon Mozumdar (Assistant Professor, Department of Finance, Virginia Tech). Tina often travels around the US speaking to different groups. If you'd like to invite her for a day, send her an e-mail at: Tinachaudhuri@yahoo.com. Her various topics include: Indian cuisine How to be a food writer Tropical travel -5How to be a freelance travel writer
Health & Medicine How to be a freelance medical writer Secrets of successful freelance writers How to undertake self-publishing Internet publication 30 minute Indian Cuisine
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PREFACE
On my second day in the US, I realized that I would have to prepare my favorite cuisine in very different circumstances. As an Indian housewife in America, I was working with a new set of advantages and disadvantages. It was a challenge. Gradually I learnt that the Western supermarket offers all the necessary products, if you know where to look for them. The solution lies in making the most out of all the products the Western grocery store has to offer, and knowing what to do and what not to do with them to come up with a great meal (in 30 minutes or less)!
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INTRODUCTION
30 minute Indian Cuisine will guide you through the complete process, from selecting the basic ingredients to general methods, to special techniques and serving instructions. The source of my initial inspiration for food writing was the editor of an electronic magazine for the tropical traveler, who requested an article for her food and gardening section. I sent her a short article on Indian vegetarian fare, and she promptly accepted it.
However, the idea for this book occurred to me when the charitable organization I volunteer for set up a food stall at the Virginia Tech International Street Fair. Almost all the cooking was done voluntarily by three Indian faculty members, in addition to myself. The food was gone before either of us had a chance to sample whatever we were selling! Next an Indian charity dinner was organized by the volunteers. The dinner tickets were sold out weeks in advance, and we could satisfy only a fraction of the demand, since the volunteers were limited in numbers. I saw the phenomenal demand for Indian cuisine in a town that had no Indian restaurant. Most Indians, including myself, recalled that their American friends had at some point or the other, hinted how delighted they would be to try out a home-cooked Indian meal. Unfortunately, time and other constraints prevented us from inviting all our friends over. It was obvious that the interested Americans had no clue about preparing Indian food in their kitchens, and those Indians who did, couldn't spare the time or the effort to oblige all of them. While I concede that a lot of time and effort is involved in a good many Indian dishes, it is equally true that there are certain recipes that call for a minimum of either. It is exactly these recipes that I have tried to focus on. Enjoy!
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The Curry & Spice "Culture"

CURRY CULTURE
The Indian curry is amazing in range and versatility, embracing the majority of seasonal vegetables in addition to mutton, chicken, fish, seafood and eggs.
The curries are cooked over an open flame, with liberal doses of spices in vegetable oil. Traditional accompaniments are rice, either plain boiled or fried; and a variety of flat breads chapattis, rotis and naans - made fresh from wheat or flour dough, and served hot. To offset the richness of the traditional curry, a side plate of salad consisting of sliced tomatoes, cucumber, onions and lemons lends a pleasing contrast. Try a bite of fresh tomato after a mouthful of hot curry, and the reason will be obvious. "Dahi" or yogurt or curds also provide the perfect foil. Along with grated cucumber and onions, chilli powder and cilantro/coriander, the mixture is known as a "raita" and is an indispensable part of the vegetarian meal.
SPICE CULTURE
The golden rule in Indian cuisine is to include a plethora of spices, and maintain the balance between their different flavors. Spices give Indian cuisine it's character. However excessive use can be counter productive, and I have seen both Indians and Westerners forced to be wary of spices and oily fare, with good reasons. The good news is that there are several dishes that use the minimum of either, and the bad news is that they are seldom to be found in any Indian restaurant. I have tried to include as many of these "light" dishes as possible. Most Indian dishes call for several different spices. Do not assume that they are difficult to obtain and that a visit the Indian grocery store with a long shopping list is mandatory before the actual task of preparing a meal. Most are to be found in Western supermarkets, and only a couple are confined to the Indian grocery stores. Check the following list, if you plan an Indian culinary adventure. The essentials: Ginger paste or minced ginger Garlic paste or garlic powder or minced garlic (fresh garlic minced fine is better still) Tomato paste or puree ( raw tomatoes are better still) Onions chopped or pureed or powdered Cumin seeds and powder -9Coriander powder Turmeric powder Chilli powder Mustard seeds and powder (to be used only for those dishes that require mustard). The ginger, garlic, onions and tomatoes are readily found in any Western supermarket, as are the cumin and mustard seeds, mustard and chilli powders. For the turmeric and coriander powders, you will have to visit the Indian store.
Last but not least, look for cilantro/coriander/dhaniya. It is essential, though it is mostly used as a garnish. After trial and error, I've found that whole cilantro, including the leaves and stems, chopped very fine is a powerful flavoring agent if added during the cooking process in addition to being a colorful garnish if added at the end. Optional: Cinnamon Cardamom Cloves (None of the above should be difficult to find in any grocery store, Western or Oriental). Garam masala powder Traditionally, Indian recipes call for garam masala, a blend of the above three spices in a powdered version that will be sold only in Indian grocery stores. Garam masala is a potent mixture, and I have seen it's overuse ruin an otherwise perfect dish. Use only for a strongly flavored dish, and don't hesitate to substitute with whole cinnamon, cardamom and cloves from the standard supermarket, to be on the safe side. Regional cuisine's may require a few additional ingredients.
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Vegetarian Wiles
If I were a vegetarian, I'd stick to Indian cuisine. The Indian people thrive on vegetarianism, and have perfected the art. Vegetables, greens and potatoes are often served as the main course. Most of them are seasonal - cauliflower and cabbage are to be relished only in winter, while green okra abounds in the summer months. Try the following recipes, and you'll get hooked.
Vegetables Cauliflower & Potato curry (Alu Gobi) Cauliflower holds a special place in the Indian heart, especially since it is a seasonal vegetable to be prized in the all-to-short winter months. Ingredients: 1 lb. cauliflower florets 2 onions chopped fine 1 tsp. ginger paste 1 tsp. garlic paste 1 tsp. turmeric 1 tsp. chilli powder 1 tsp. cumin powder 1 tsp. coriander powder 1 large potato, cooked and cubed 1 tsp. salt or to taste Cilantro/coriander leaves 1 tbsp. oil Method: Heat oil in a non-stick frying pan and (or skillet) fry the onions, ginger and garlic, chopped cilantro/coriander together with cumin and coriander powders for five minutes. Add potato, cauliflower florets, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for fifteen minutes. Mix well to ensure that the vegetables blend with the spices. Be careful not to over cook the cauliflower. Garnish with cilantro/coriander leaves. Cauliflower & Mashed Potato Curry The cauliflower curry has several variations in the regional cuisine's, but this one's a very simple recipe. Ingredients:
- 11 1 lb. cauliflower florets 1 tsp. ginger paste 1 tsp. turmeric 1 tsp. chilli powder 1 tsp. cumin seeds 1 potato, cooked and mashed 1 tsp. salt or to taste 1 tbsp. oil Method:
Heat oil in a non-stick frying pan (or skillet) and fry the cumin seeds together with the ginger, for a couple of minutes on low heat. Add potato, cauliflower florets, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for fifteen minutes. Cabbage & Potato Curry Ingredients: 1 lb. shredded cabbage 2 onions chopped fine 1 tsp. ginger paste 1 tsp. garlic paste 1 tsp. turmeric powder 1 tsp. chilli powder 1 tsp. cumin seeds 1 tsp. coriander powder 1 large potato, cooked and cubed 1 tsp. salt or to taste Cilantro/coriander leaves 1 tbsp. oil Method: Heat oil in a non-stick frying pan and (or skillet) fry the onions, ginger and garlic, together with cumin seeds and coriander powder for five minutes. Add potato, shredded cabbage, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves. Cabbage & Mashed Potato Curry Ingredients: 1 lb. cabbage, shredded 1/2 lb. potatoes, boiled and mashed 1 tsp. cumin seeds 1 tsp. ginger 1 tsp. turmeric powder 1 tsp. chilli powder
- 12 1 tsp. salt or to taste 2 tbsp. oil Method: Heat oil in a large non-stick frying pan (or skillet), and fry the cumin seeds and ginger paste for half a minute, and add the shredded cabbage. After 15 minutes, add the mashed potatoes with turmeric and chilli powders, salt, and cook for another 15 minutes. Cabbage, Carrots & Potatoes
Strictly speaking, this is not a curry, but can be served as the main course nevertheless. Ingredients: 1 lb. cabbage, shredded 1/2 lb. cooked potatoes, peeled and cubed 1/2 lb. carrots, shredded 1 tsp. mustard seeds 1 tsp. ground mustard 1 tsp. chilli powder 1 tsp. lemon juice 1 tsp. salt or to taste 2 tbsp. oil Cilantro/coriander leaves Method: Heat oil in a large non-stick frying pan (or skillet), and fry the mustard seeds and ground mustard for half a minute, then add the carrots, cilantro/coriander leaves and the shredded cabbage. After 15 minutes, add the cooked potatoes with lemon juice, chilli powder and salt. Serve. Mixed Vegetable Curry Ingredients: 6 small onions, quartered 6 small tomatoes, quartered 6 cauliflower florets 6 baby potatoes 1/2 lb. chickpeas 1 tsp. ginger paste 1 tsp. garlic paste 1 tbsp. oil 1 tsp. salt or to taste Method: Heat oil in a non stick frying pan (or skillet) and fry the onions, ginger and garlic, tomatoes and potatoes for five minutes. Next, add the cauliflower florets, chickpeas and salt. Cook till done. Mushroom Curry - 13 I've noticed that fresh whole button mushrooms are a better option than the sliced ones sold in the supermarkets. Ingredients: 1/2 lb. mushrooms 1 small onion, chopped 1 tomato, sliced 1 tsp. ginger paste
1 tsp. garlic paste 1/4 tsp. cumin powder 1/4 tsp. coriander powder 1/4 tsp. turmeric powder 1 tsp. chilli powder 1 large potato, cooked peeled and cubed 1 tsp. salt or to taste 1 tbsp. oil Method: Heat the oil in a small non-stick frying pan (or skillet), and fry the onion and tomato, ginger and garlic pastes together with cumin, coriander, turmeric and chilli powders five minutes. Add the mushrooms and potatoes, season with salt and cook for another five minutes until done. Chickpea Curry (Chole Masale) Curried chickpeas have been going strong for years. Ingredients: 1 lb. canned chickpeas 1 large potato, cooked and cubed 1 tbsp. oil 1 large onion, pureed 1 large tomato, pureed 1 tsp. ginger paste 1 tsp. garlic paste 1/2 tsp. each cumin, coriander, turmeric and chilli powders. 1 tsp. salt or to taste Cilantro/coriander leaves Method: Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic pastes, cumin, coriander, turmeric and chilli powders together for a couple of minutes. Add the potatoes and chickpeas and 1/2 cup of lukewarm water and cook until done. Garnish with cilantro/coriander leaves. Eggplant (Baigan Bharta)
- 14 Ingredients: 1 lb. eggplant, cooked in the microwave or the oven, peeled and mashed 1 tbsp. oil 1 large onion, chopped fine 1 large tomato, chopped fine 1 tsp. green chilli, chopped fine 1 tsp. salt or to taste
Cilantro/coriander leaves Method: Cook the eggplant in the microwave after piercing with a fork (or roast in the oven) until done. Peel off the skin and mash well. Add the oil, chopped onions and tomatoes, green chilli and cilantro/coriander. Season with salt and serve hot. Paneer (Cottage Cheese curry) Ingredients: 1 lb. cottage cheese 1 tbsp. oil 1 large onion, pureed 1 large tomato, pureed 1 tsp. ginger paste 1 tsp. garlic paste 1/2 tsp. each cumin, coriander, turmeric and chilli powders. 1 tsp. green chilli, chopped fine 1 tsp. salt or to taste Cilantro/coriander leaves Method: Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic pastes, cilantro/coriander leaves, cumin, coriander, turmeric and chilli powders together for five minutes. The cottage cheese is added, and the curry allowed to simmer for five minutes, before serving. High, Medium or Low heat? Please note that: Vegetables tend to lose crispness and may burn on high heat. Cooking on high heat requires constant stirring to prevent the vegetables from sticking to the bottom of the vessel. To be on the safe side, cook vegetables on medium low heat. For optimum taste, use low heat, though the process is time consuming.
- 15 The Greens Chickpea & Spinach Curry (Chana Saag) Spinach is a popular ingredient used as a base for the curry. Ingredients: 1 lb. canned chickpeas
1 large potato, cooked and cubed 1 large onion, pureed 1 large tomato, pureed 1 tsp. ginger paste 1 tsp. garlic paste 1/2 tsp. each cumin, coriander, turmeric and chilli powders. 1 tsp. salt or to taste 1 cup of spinach leaves, pureed Method: Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic pastes, cumin, coriander, turmeric and chilli powders together for five minutes. Add the spinach paste and the potatoes, and cook for twenty five minutes on medium low heat with a cup of lukewarm water. The chickpeas are added, and the curry allowed to simmer for two minutes, before serving. Potato & Spinach Curry (Alu Saag) Ingredients: 1 lb. chopped spinach 1 lb. potatoes, cooked and cubed 2 tbsp. oil 1 large onion, pureed 1 large tomato, pureed 1 tsp. ginger paste 1 tsp. garlic paste 1/2 tsp. each cumin, coriander, turmeric and chilli powders. 1 tsp. salt or to taste Method: Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic pastes, cumin, coriander, turmeric and chilli powders together for five minutes. Add the chopped spinach and the potatoes, and cook for twenty five minutes on medium low heat with a cup of lukewarm water. Stir well to let the spinach blend with the spices and cover with a lid during cooking.
- 16 Mustard Greens (Sarson ka Saag) Ingredients: 1 tbsp. oil 1 large onion, pureed 1 large tomato, pureed 1 tsp. ginger paste 1 tsp. garlic paste
1/2 tsp. each cumin, coriander, turmeric and chilli powders. 1 tsp. salt or to taste 1 lb. chopped mustard greens Method: Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic pastes, cumin, coriander, turmeric and chilli powders together for five minutes. Add the chopped mustard greens, and cook for twenty five minutes on medium low heat with a cup of lukewarm water. Okra Curry (Masala Bhindi) Okra is one of the commoner vegetables used all over India; it has a place in most regional cuisine's. Ingredients: 1 lb. okra, sliced lengthwise or chopped into small pieces. 2 onions, pureed 2 tsp. ginger paste 2 tsp. garlic paste 1 tsp. turmeric 1 tsp. chilli powder 1 tsp. cumin powder 1 tsp. coriander powder 1 potato, cubed 1 tsp. salt or to taste 1 large tomato, pureed 2 tbsp. oil Method: Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic, together with cumin and coriander powders and tomato for five minutes on medium low heat. Add potato, okra, turmeric and chilli powders and salt and cook on medium low heat for half an hour. Okra & Mustard: (Shorshe Dharosh) -17 Originally a Bengali dish, I have used ingredients easily available in the West. This is one of those recipes that can be ready in a few minutes and still taste great. Ingredients: 1 lb. whole okra. 1 tbsp. mustard powder, made into a paste with equal amounts of water (this is the recommended amount, but feel free to use more paste if you're fond of mustard). 1 tsp. turmeric powder 1 tsp. chilli powder
1 tsp. mustard seeds 1 tsp. salt or to taste 2 tbsp. oil Method: Heat oil in a non-stick frying pan (or skillet) and fry the mustard seeds for half a minute, followed by the mustard paste for a minute on low heat. Add okra, turmeric and chilli powders and salt, and cook on medium low heat for ten to fifteen minutes. Peas & Potato Curry Popularly known as "Alu Matar", this one's a vegetarian veteran. Ingredients: 1 lb. shelled green peas 1 onion, pureed 1 tsp. ginger paste 1 tsp. garlic paste 1 tsp. turmeric 1 tsp. chilli powder 1 tsp. cumin powder 1 tsp. coriander powder 1 large potato, cooked and cubed 1 tsp. salt or to taste Cilantro/coriander leaves 1 tbsp. oil Method: Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic, together with cumin and coriander powders for five minutes. Add potato, green peas, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves. Peppers & Potato Curry (Shimla mirch ki sabzi) Ingredients: 1 lb. green bell peppers, sliced fine -18 1 onion, pureed 1 tomato, pureed 1 tbsp. ginger paste 1 tbsp. garlic paste 2 tsp. turmeric powder 1 tsp. chilli powder 1 tsp. cumin powder 1 tsp. coriander powder
1 lb. potatoes, cooked and cubed 1 tsp. salt or to taste Cilantro/coriander leaves 2 tbsp. oil Method: Heat oil in a non-stick frying pan (or skillet) and fry the onions, tomatoes, ginger and garlic, together with cumin and coriander powders for five minutes. Add potatoes, green bell peppers, turmeric and chilli powders and salt together with half a cup of lukewarm water, and cook on medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves. Green Beans & Potato Curry Ingredients: 1 lb. French style cut green beans 1 onion, pureed 1 tbsp. ginger paste 1 tbsp. garlic paste 2 tsp. turmeric powder 1 tsp. chilli powder 1 tsp. cumin powder 1 tsp. coriander powder 1 lb. potatoes, cooked and cubed 1 tsp. salt or to taste Cilantro/coriander leaves 2 tbsp. oil Method: Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic, together with cumin and coriander powders for five minutes. Add potatoes, green beans, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves. Cottage Cheese & Peas (Paneer Matar) Ingredients: 1 lb. shelled green peas -19 1 onion, pureed 1 tsp. ginger paste 1 tsp. garlic paste 1 tomato, pureed 1 tsp. turmeric 1 tsp. chilli powder 1 tsp. cumin powder
1 tsp. coriander powder 1 lb. cottage cheese 1 tsp. salt or to taste Cilantro/coriander leaves 1 tbsp. oil Method: Heat oil in a non-stick frying pan (or skillet) and fry the onions, ginger and garlic, together with cumin and coriander powder for five minutes. Add tomato puree, cottage cheese, green peas, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves. Cottage Cheese & Spinach (Palak Paneer) Ingredients: 1 lb. chopped spinach 1 onion, pureed 1 tsp. ginger paste 1 tsp. garlic paste 1 large tomato, pureed 1 tsp. turmeric powder 1 tsp. chilli powder 1 tsp. cumin powder 1 tsp. coriander powder 1 lb. cottage cheese 1 tsp. salt or to taste 2 tbsp. oil Method: Heat oil in a non-stick frying pan (or skillet) and fry the onion, tomato, ginger and garlic, together with cumin and coriander powder for five minutes. Add cottage cheese, chopped spinach, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for half an hour. The Potato Potato Curry -20 (Alu ki Sabzi) From the desert state of Rajasthan, this one's a delight. The Rajasthani people were often deprived of fresh vegetables and fruits in their hostile arid environment. Most also happened to be die-hard vegetarians. They used non-perishable dried legumes, and root vegetables such as potatoes, onions and garlic capable of prolonged storage. They honed their vegetarian skills into a fine art that has withstood the test of time.
Ingredients: 3 large boiled potatoes, two cubed and the other mashed 1 tsp. cumin a pinch of asafetida (optional) 1 tsp. ginger paste 1 tsp. garlic paste 1 tsp. turmeric 1 tsp. chili powder 1/2 tsp. salt 1/2 tsp. rock salt 1/2 tsp. ground pepper 1 tbsp. oil 3 green chillies Chopped cilantro/coriander Method: Heat oil in a frying pan (or skillet) and fry the cumin, asafetida, ginger and garlic for a minute. Add potatoes, turmeric, chilli powder, salt and pepper and a cup of lukewarm water. Simmer for a couple of minutes, and garnish with green chillies and chopped cilantro/coriander. Potato Tomato Curry (Alu Tamatar) I came across this easy recipe, that utilizes the minimum of spices to yield a delicious curry. Ingredients: 1/2 lbs. potatoes, peeled, cooked and cubed 1/2 lbs. tomatoes, cubed 1 tsp. ginger paste 1 tsp. coriander powder 1 tsp. salt or to taste, rock salt preferable 1 tsp. chilli powder (optional) Cilantro/coriander leaves 1 tablespoon oil Method: Heat oil in a small non-stick frying pan (or skillet) and fry the ginger paste and coriander powder for half a minute, before adding the potatoes and tomatoes, salt and chilli powder. Cook until done (about 10 minutes), add 1/2 cup warm water and simmer, and garnish with - 21 cilantro/coriander. Potatoes & Tomatoes (Alu Tamatar) This is a variation of the above combination- if you don't have coriander powder at home, or wish to avoid the same, here's a variation that is lighter in terms of spices.
Ingredients: 1/2 lbs. cooked potato cubes. Use either peeled or un-peeled potatoes according to your preference. 1/2 lbs. tomatoes, diced 1/2 teaspoon cumin seeds 1/4 teaspoon turmeric powder 1 tsp. salt or to taste, rock salt preferable 1 tsp. chilli powder (optional) Cilantro/coriander leaves 1 tablespoon oil Method: Heat oil in a small non-stick frying pan (or skillet) and fry the cumin seeds for half a minute, before adding the potatoes and tomatoes, salt and turmeric and chilli powder. Cook until done (about 10 minutes), add 1/2 cup warm water and simmer, and garnish with cilantro/coriander. Note: The above combination of potatoes and spices can be used to stuff pitas/pocket breads/parathas. I cook the potatoes in the microwave and finely slice them with a knife before cooking, so that I get a delicious mixture of mashed potatoes, tomatoes and spices at the end. After putting the mixture into wheat pocket bread originally meant for stuffed pitas, the result is a close approximation of the traditional "alu-paratha". Each stuffed pita can be warmed in the microwave for half a minute, and topped with a teaspoon of butter so that you have a sumptuous meal ready in minutes! To make optimum use of your time, put the potatoes to cook in the microwave ( a total of four minutes, two minutes on each side after washing and pricking with a fork) or boil them (cut into cubes and add to boiling water until done), according to your preference. In the meantime, chop the tomatoes and the cilantro/coriander. As soon as the potatoes are ready, you can start cooking, and the whole process shouldn't last for more than half an hour. Fried Potatoes (Alu Bhaji) Ingredients: 1 lb. shoestring potatoes/shredded potatoes Oil for deep frying 1/2 tsp. turmeric powder Salt and pepper to taste Method: - 22 Heat oil in a frying pan and add the potatoes. Sprinkle turmeric powders, salt and pepper and allow to sizzle until crisp. Serve immediately. A Variation: To avoid deep frying, there is an alternative method.
Ingredients: 1 lb. pre-cooked cubed potatoes 1 tbsp. oil 1/2 tsp. turmeric powder Salt and pepper to taste Method: Heat oil in a frying pan and add the potatoes. Sprinkle turmeric powders, salt and pepper and allow to sizzle until crisp. Serve immediately. Potato Cutlet (Alu Tikka) Ingredients: 2 cups mashed potatoes 1 small onion, chopped Chopped cilantro/coriander 2 tbsp. butter Salt and Pepper Method: Mix the mashed potatoes with half the butter, onion, salt, pepper and cilantro/coriander. Shape into round flat cutlets and fry on medium low heat in the remaining butter, five minutes on either side. Serve hot immediately with tomato sauce, optionally between toasted hamburger buns. Mashed Potatoes (Alu Bhate) The pungent flavor of mustard oil makes all the difference: Ingredients: 2 cups mashed potatoes 1 small onion, chopped 1 tbsp. mustard oil Salt 1 roasted red chilli, powdered Method: Mix the mashed potatoes with mustard oil, onions, salt, and red chilli. Serve hot immediately. 30 minute Indian Cuisine
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Lentils (Dhals)
Lentils are consumed by the poor and rich alike in India. They are part of the staple diet, consumed both by the rice eating East and South, as well as the wheat eating North Indians. This is one item that is to be found in Indian grocery stores alone - I am yet to find it in any Western supermarket. It is necessary to pre-cook the lentils-while the pressure cooker is much faster and will finish the task in a matter of minutes, the lentils can be boiled in any heavy bottomed vessel. Since the latter method will take much longer, in such a situation I cook on low heat for a couple of hours to avoid having to keep an eye on the vessel lest the contents boil over. The end point is reached when the lentils attain a soupy consistency. As the preparation time is longer and requires considerable effort, it is a good idea to pre-cook about half a pound or one pound (depending on consumption) and keep it in the refrigerator. The rest of the spices can be added as and when required. Masoor Dhal & Onions (Mushoor dhal pyaj phoron diye) Masoor dhal is to be identified by it's orange color and circular shape. Ingredients: 2/3rd cup masoor dhal 1 tbsp. oil 1 large onion, sliced 1 tsp. turmeric powder 2 tsp. salt or to taste Method: Pre-cook the lentils using three cups of water. Heat oil in a saucepan and fry the onions for five minutes, stirring constantly. Add the lentils and another three cups of water and turmeric powder, heat till the mixture starts boiling, season with salt and turn off the heat. Simple Moong Dhal Moong dhal, on the other hand, is yellow in color and can be sold in a variety of forms. Ingredients: 2/3rd cup yellow moong dhal 1 tsp. cumin seeds 1 tsp. turmeric powder Chopped coriander/cilantro 2 tsp. salt or to taste Method: - 24 Pre-cook the lentils using three cups of water. Heat oil in a saucepan and fry the cumin seeds for a minute. Add the lentils and another three cups of water and turmeric powder, heat till the mixture starts boiling, season with salt and turn off the heat. Garnish with chopped coriander/cilantro.
Moong Dhal Fry The trick is to add sliced tomatoes at the end, immediately before turning off the heat. This gives the dhal a tart flavor. Ingredients: 2/3rd cup yellow moong dhal 1 onion, chopped 1 tsp. minced ginger 4 large garlic cloves minced fine 2 large tomatoes, sliced 1 tsp. cumin seeds 1 tsp. turmeric powder Chopped coriander/cilantro 2 tsp. salt or to taste Method: Pre-cook the lentils using three cups of water. Heat oil in a saucepan and fry the cumin seeds for a minute. Add the sliced onions, minced ginger, minced garlic, one sliced tomato and cook, stirring constantly, for ten minutes on medium low heat. Stir in lentils and another three cups of water and turmeric powder, heat till the mixture starts boiling, season with salt and turn off the heat. Garnish with the second sliced tomato and chopped coriander/cilantro, immediately after turning off the heat. Moong Dhal & Spinach Ingredients: 2/3rd cup yellow moong dhal 10 oz. chopped spinach ( approximately 250 gm.) 1 onion, chopped 1 tsp. minced ginger 4 large garlic cloves minced fine 2 large tomatoes, sliced 1 tsp. cumin powder 1 tsp. coriander powder 1 tsp. garam masala powder (optional) 1 tsp. turmeric powder 1 tsp. lemon juice 2 tsp. salt or to taste Method: -25 Pre-cook the lentils using three cups of water. Heat oil in a saucepan and fry the cumin seeds for a minute. Add the sliced onions, minced ginger, minced garlic, cumin, coriander and garam masala powders, as well as spinach and sliced tomatoes and cook, stirring constantly, for ten minutes on medium low heat. Stir in lentils with another three cups of water and turmeric powder, heat till the mixture starts boiling, season with salt and lemon juice and turn off the heat.
Green Moong Dhal This variety is easy to spot, because of it's prominent deep green color. Ingredients: 2/3rd cup green moong dhal 1 onion, chopped 1 tsp. minced ginger 4 large garlic cloves minced fine 2 large tomatoes, sliced 1 tsp. cumin powder 1 tsp. coriander powder 1 tsp. garam masala powder (optional) 1 tsp. turmeric powder 2 tsp. salt or to taste Method: Pre-cook the lentils using three cups of water. Heat oil in a saucepan and fry the cumin seeds for a minute. Add the chopped onions, minced ginger, minced garlic, cumin, coriander and garam masala powders, as well as sliced tomatoes and cook, stirring constantly, for ten minutes on medium low heat. Stir in lentils with another three cups of water and turmeric powder, heat till the mixture starts boiling, season with salt and turn off the heat.
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Chicken
Chicken Curry
The flavor of cilantro/coriander, so widely used in Indian cuisine, lends a delightfully unique flavor to this favorite. Ingredients: 2 lb. chicken pieces 2 onions, chopped or pureed 2 tsp. ginger paste 2 tsp. garlic paste 1 tsp. turmeric powder 1 tsp. chilli powder 1 tsp. cumin powder 1 tsp. coriander powder 1 tomato, pureed 1 tsp. salt or to taste Cilantro/coriander leaves 1 tbsp. oil Method: Heat oil in a saucepan and fry the onions, ginger and garlic, together with cumin and coriander powders and cilantro/coriander leaves for five minutes on low heat. Add tomato, chicken, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for half an hour, keeping the saucepan covered with a lid. Chicken & Spinach Curry Ingredients: 1 lb. boneless chicken, cut into thin strips 10 oz. (approximately two cups) spinach puree 2 onions pureed 2 tsp. ginger paste 2 tsp. garlic paste 1 tsp. turmeric powder 1 tsp. chilli powder 1 tsp. cumin powder 1 tsp. coriander powder 1 tomato, pureed 1 tsp. salt or to taste 1 tbsp. oil Method: Heat oil in a saucepan and fry the onions, ginger and garlic, together with cumin and - 27 coriander powders and spinach puree for five minutes on medium low heat. Add tomato, chicken, turmeric and chilli powders and salt, together with half a cup of lukewarm water, and cook on medium low heat for half an hour, keeping the saucepan covered with a lid.
Butter Chicken What would you order from the menu chart of an Indian restaurant? One of the most popular non-vegetarian dishes is Butter Chicken. Try out this easy recipe at home. Ingredients: 3 lbs. chicken drumsticks/ thighs/ sliced breast pieces 1 tbsp. oil 1 tsp. ginger paste 1 tsp. garlic paste 3 tsp. chilli powder (optional) 1 cup yogurt or buttermilk 1 cup sour cream 1/2 cup/4 oz. tomato puree 4 oz. butter 6 cardamoms 6 cloves 2 sticks cinnamon 3 tsp. salt or to taste Method: Heat the oil in a large saucepan. Fry the ginger, garlic, cardamoms, cinnamon and cloves on medium low heat for a minute, and add the chicken with the yogurt or buttermilk, tomato puree, sour cream, chilli powder and salt. Cook on medium low heat, stirring occasionally, for half an hour, keeping the saucepan covered with a lid. Add butter before serving. "Kheema"(minced meat) Curry Cooked with minced meat or ground chicken or ground turkey and potatoes, this dish can be combined with green peas, too. Ingredients: 1 lb. minced meat/ground chicken/ground turkey 1 cup green peas, optional 2 onions pureed 1 tomato, pureed 2 tsp. ginger paste 2 tsp. garlic paste 1 tsp. turmeric powder 1 tsp. chilli powder 1 tsp. cumin powder 1 tsp. coriander powder 1/2 cup sour cream 1 potato, cooked and cubed -28 1 tsp. salt or to taste Cilantro/coriander leaves 2 tbsp. oil
Method: Heat oil in a non-stick frying pan and fry the onions, tomato puree, ginger and garlic, together with cumin and coriander powders and cilantro/coriander leaves for ten minutes on a low flame. Add potato, minced meat/ground chicken/ground turkey, green peas if desired, turmeric and chilli powders, sour cream and salt together with a cup of lukewarm water and cook on medium low heat for half an hour. Fried Chicken Ingredients: 2 lb. chicken thighs/drumsticks 1 tsp. onion powder 1 tbsp. ginger paste 1 tbsp. garlic paste 1 tsp. chilli powder Salt and pepper to taste 2 tbsp. oil Method: Mix the chicken, onion powder, ginger, garlic, salt, pepper and chilli powders and keep aside for a few hours in the refrigerator. Heat oil in a frying pan and fry chicken until browned on both sides and serve hot.
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Fish
Fish Curry Fish is relished mainly in the coastal states of Bengal and Kerala. The curry forms the staple diet with plain boiled rice. Ingredients: 1 lb. fish, cut into pieces 1 onion pureed 1 tsp. ginger paste 1 tsp. garlic paste 1 tsp. turmeric powder 1 tsp. chilli powder 1 tsp. cumin powder 1 tsp. coriander powder 1 tomato, pureed 1 tsp. salt or to taste Cilantro/coriander leaves 1 tbsp. oil Method: Heat oil in a non-stick frying pan and fry the onions, ginger and garlic, together with cumin and coriander powders for five minutes. Add tomato, fish, turmeric and chilli powders and salt together with a cup of lukewarm water and cook on medium low heat for twenty five minutes. Garnish with cilantro/coriander leaves. Garlic Fish Curry Ingredients: 1 lb. fish, cut into pieces 4 tbsp. garlic paste 1 tsp. turmeric 1 tsp. chilli powder 1 tsp. salt or to taste Cilantro/coriander leaves 2 tbsp. oil Method: Heat oil in a non-stick frying pan and fry the garlic for a minute. Add fish, turmeric and chilli powders and salt together with a cup of lukewarm water and cook on medium low heat for half an hour. The result will be a thick gravy covering the fish. Garnish with cilantro/coriander leaves.
-30 Fish Curry with Mustard (Shorshe Maach) This delicately flavored dish tastes great with plain boiled rice. It also happens to be a Bengali
delicacy. Ingredients: 1 lb. fish, cut into pieces 2 tbsp. oil 1 tsp. turmeric powder 2 tbsp. mustard powder 1 tsp. salt 8 green chillies Method: Make a paste of mustard in an equal amount of water. Heat oil in a non-stick frying pan and fry the mustard paste for half a minute, and add 3 cups of lukewarm water. Bring to a boil and add fish, turmeric and salt and green chillies. Cook on medium low heat for half and hour. Chilli Fish The Bengali passion for fish inspired this Indo-Chinese invention(don't try looking for it in Chinese restaurants outside Calcutta - you won't find it! However, anyone who has visited a Chinese restaurant elsewhere in India will recall the Indo-Chinese chilli chicken - a dish that is essentially based on the same set of spices). Ingredients: 1 lb. fish, cut into pieces 4 tbsp. chopped garlic 1 green bell pepper thinly sliced into long strips 1 onion thinly sliced into long strips Salt and pepper to taste Soy sauce to taste 1 tbsp. oil Method: Heat oil in a non-stick frying pan and fry the fish seasoned with salt and pepper on medium high heat for ten minutes on either side. Remove fish, add green bell pepper and onions and salt and cook until crisp but not wilted, about ten minutes. Mix with the fish and season with soy sauce. Fish Fry (Matcher Fry) Another testimony to the Bengali passion for fish- this dish is seldom to be found outside Bengal. Ingredients: 1 lb. fish fillet, cut into pieces 1 tbsp. garlic paste -31 1 tsp. onion powder
1 tsp. lemon juice Salt and pepper to taste Bread crumbs and an egg - optional Cilantro/coriander leaves 4 tsp. oil Method: Mix the fish, lemon juice, salt and pepper, cilantro/coriander leaves and onion powder and keep aside for a few hours. Heat oil in a non-stick frying pan and fry the fish on medium high heat for ten minutes on either side. Optionally, dip the fish in beaten egg, coat with bread crumbs and fry.
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Seafood
Shrimp Curry Ingredients: 1 lb. shrimps, peeled and deveined 1 onion, pureed 1 tsp. ginger paste 1 tsp. garlic paste 1 tomato, pureed 1 tsp. turmeric powder 1 tsp. chilli powder 1 tsp. cumin powder 1 tsp. coriander powder 1 tsp. salt or to taste 1 tsp. lemon juice Cilantro/coriander leaves 1 tbsp. oil Method: Heat oil in a non-stick frying pan and fry the onion, tomato, ginger and garlic, together with cumin and coriander powders and cilantro/coriander leaves for five minutes on medium low heat. Add shrimp, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for twenty five minutes. Keep the pan covered with a lid. Stir well to let the shrimps blend with the spices. Season with lemon juice, garnish with cilantro/coriander before serving. Note: Using pre-cooked, peeled and deveined shrimp available in the grocery store to reduce preparation time. Shrimp Curry with Mustard The unique combination of shrimps and mustard is a culinary delight. Ingredients: 1 lb. shrimps 2 tbsp. oil 1 tsp. turmeric 2 tbsp. mustard powder 1 tsp. salt 8 green chillies Method: Make a paste of mustard in an equal amount of water. Heat oil in a non-stick frying pan and fry the mustard paste and the shrimps for at least five minutes, and add 2 cups of lukewarm water. -33 Bring to a boil and add turmeric and salt and green chillies. Cook on medium low heat for
another twenty five minutes. Shrimp Fry The secret to delicious fried shrimps is deep frying with chilli powder. Ingredients: 1 lb. shrimps 1 tbsp. oil 1 tsp. garlic powder 1 tbsp. chilli powder 1 tbsp. lemon juice 1 tsp. salt 1 sliced green chilli Method: Mix the shrimps, lemon juice, garlic and chilli powders. Heat oil in a frying pan and fry the shrimps coated with the spices. After the shrimps are done, transfer to the serving dish. Just before turning off the heat add the green chillies. Use the green chillies as a garnish. Serve hot. Pomfret Fry For those lucky ones who have access to the pomfret, also known as the Indian salmon. Ingredients: 1 lb. pomfret pieces 1 tbsp. oil 1 tsp. onion powder 1 tsp. garlic powder 1 tsp. tomato paste 1 tbsp. lemon juice 1 tsp. salt 1 tsp. chilli powder and 1 sliced green chilli Method: Mix the pomfret pieces, lemon juice, tomato paste, salt, onion, garlic and chilli powders. Heat oil in a frying pan and fry the pomfret pieces coated with the spices. After the pomfret pieces are done, transfer to the serving dish. Just before turning off the heat add the green chillies. Use the green chillies as a garnish. Serve hot. Pomfret Curry Ingredients: 1 lb. pomfret pieces 1/2 cup coconut milk 1 onion grated 1 tomato chopped fine -34 -
2 tsp. ginger paste 2 tsp. garlic paste 1 tsp. turmeric powder 1 tsp. chilli powder 1 tsp. cumin powder 1 tsp. coriander powder 1 tsp. salt or to taste Cilantro/coriander leaves 1 tbsp. oil Method: Heat oil in a non-stick frying pan and fry the onions, tomatoes, ginger and garlic, together with cumin and coriander powders and cilantro/coriander leaves for five minutes on low heat. Add pomfret pieces, coconut milk, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for twenty five minutes.
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Eggs
Omelet Curry Ingredients: 4 eggs, made into omelets 1 onion, pureed 1 tsp. ginger paste 1 tsp. garlic paste 1 tsp. turmeric powder 1 tsp. chilli powder 1 tomato, pureed 1 boiled potato, cubed 1 tsp. salt and pepper or to taste Cilantro/coriander leaves 1 tbsp. oil Method: Heat oil in a non-stick frying pan and fry the onions, ginger and garlic, together with tomato puree for five minutes. Add potato, omelets, turmeric and chilli powders and salt together with a cup of lukewarm water and cook on medium low heat for twenty five minutes. Garnish with cilantro/coriander leaves. Omelets The secret to a perfect omelet is time - cook on medium low heat and resist the temptation to turn it over. A lid over the frying pan will ensure that the omelet cooks evenly in five minutes - not more, not less. It is also a good idea to use a salt shaker, for a teaspoon of salt is likely to clump in one corner, with disastrous results. The oil must be heated to the right temperature - or the omelet will be ruined. To be sure, drop a spoonful of the beaten eggs into the heated oil - if it starts sizzling immediately, go ahead. If not, wait and repeat the test. Chilli & Onion Omelet Ingredients: 2 large eggs, beaten 1 small onion chopped fine 1 tsp. chilli powder Salt and pepper to taste Cilantro/coriander leaves 1 green chilli, finely chopped 1 tbsp. oil -36 Method:
Mix the eggs, onions, green chilli and chilli powder, salt and pepper, and cilantro/coriander. Heat oil in a non-stick frying pan and add the mixture. Cover with a lid and cook till done. Serve immediately. Cheese Omelet Ingredients: 2 large eggs, beaten 1 small onion chopped fine 1 tsp. chilli powder Salt and pepper to taste Cilantro/coriander leaves 1 green chilli, finely chopped 1 slice pepper jack cheese, cut into 4 strips 1 tbsp. oil Method: Mix the eggs, onions, green chilli and chilli powder, salt and pepper, and cilantro/coriander. Heat oil in a non-stick frying pan and add the mixture with the cheese strips. Cover with a lid and cook till done. Serve immediately. Tomato & Cheese Omelet Use halved cherry tomatoes for this one- great to look at, great to eat! Ingredients: 2 large eggs, beaten 1 small onion chopped fine 12 cherry tomatoes, halved Salt and pepper to taste Cilantro/coriander leaves 1 green chilli, finely chopped 1 slice pepper jack cheese, cut into 4 strips 1 tbsp. oil Method: Mix the eggs, chopped onions, cherry tomatoes, chopped green chilli, salt and pepper, and cilantro/coriander. Heat oil in a non-stick frying pan and add the mixture with the cheese strips. Make sure that the cherry tomatoes are distributed evenly over the pan. Cover with a lid and cook till done. Serve immediately. Egg Curry Ingredients: 1/2 lbs. cooked potatoes cubed. Use either peeled or un-peeled potatoes according to your preference. -37 1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder 1 tsp. salt or to taste 4 eggs, boiled and halved Chilli powder (optional) 1/2 lbs. tomatoes, pureed Cilantro/coriander leaves 1 tablespoon oil Method: Heat oil in a small non-stick frying pan (or skillet) and fry the cumin seeds for half a minute, before adding the potatoes and tomatoes, salt and turmeric and chilli powder. Cook until done (about 10 minutes), add 1/2 cup warm water, boiled eggs and simmer, then garnish with cilantro/coriander and serve.
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Rice & Pasta

Noodles Yes, pasta can be cooked, Indian style, and taste great. Ingredients: 1/2 lb. pasta ( spaghetti is commonly used, but any pasta will do), cooked 2 large onions, sliced into thin strips 2 large tomatoes, diced 1 lb. cooked potatoes, cubed 1 tbsp. oil Cilantro/coriander leaves Salt and pepper to taste Method: Heat oil in a frying pan, and fry the onions and tomatoes for five minutes. Add the cooked potato cubes, salt and pepper and pasta. Mix well, garnish with cilantro/coriander leaves and serve. Plain Fried Rice Ingredients: 1 1/4 cup uncooked rice (approximately 250 grams) 1 tsp. turmeric powder 1 tsp. chilli powder 1 tsp. each cumin and mustard seeds 1 tsp. salt or to taste Cilantro/coriander leaves 1 tbsp. oil Method: Heat oil in a heavy bottomed saucepan and fry the cumin and mustard seeds for one minute. Add rice, turmeric and chilli powders and salt together with two and a half cups of lukewarm water, cover with the lid and cook on medium low heat for half an hour. Garnish with cilantro/coriander leaves. Vegetable Fried Rice Fried rice was always one of my favorite accompaniments to any meal, whether vegetarian or non-vegetarian. The only snag is that it's not the best bet for counting calories! Most recipes call for substantial amounts of oil. However I realized after trial and error that all that fat isn't at all necessary. The rule of thumb is that one teaspoon of oil be used for every half a cup of rice cooked (approximately one serving). Moreover with the addition of vegetables, this dish is complete in itself and can be served as the main course. Of course it can be eaten along with other items on the menu. - 39 Ingredients:
1 1/4 cup uncooked rice (approximately 250 grams) 1 onion chopped fine 1 green bell pepper, chopped fine 1 tsp. turmeric powder 1 tsp. chilli powder 1 large potato, peeled and cubed 1 tomato, diced 1 tsp. each cumin and mustard seeds 1 tsp. salt or to taste Cilantro/coriander leaves 1 tbsp. oil Method: Heat oil in a heavy bottomed saucepan and fry the cumin and mustard seeds for one minute. Add onions, green bell pepper, tomato and potato, rice, turmeric and chilli powders and salt together with two and a half cups of lukewarm water, cover with the lid and cook on medium low heat for half an hour. Garnish with cilantro/coriander leaves A Variation: I've found that the flavor of raw onions and tomatoes tastes equally good, so I've changed the order slightly. Ingredients: 1 1/4 cup uncooked rice (approximately 250 grams) 1 onion chopped fine 1 green bell pepper, chopped fine 1 tsp. turmeric powder 1 tsp. chilli powder 1 large potato, peeled and cubed 1 tomato, diced 1 tsp. each cumin and mustard seeds 1 tsp. salt or to taste Cilantro/coriander leaves 1 tbsp. oil Method: Heat oil in a heavy bottomed saucepan and fry the cumin and mustard seeds for one minute. Add green bell pepper, potato, rice, turmeric and chilli powders and salt together with two and a half cups of lukewarm water, cover with the lid and cook on medium low heat for half an hour. When the rice is just done, stir in the chopped onions and tomatoes and let stand for another half an hour. Garnish with cilantro/coriander leaves. Peas Pulao This can be an accompaniment to any meal, whether vegetarian or non-vegetarian. For the rice: -40 -
Ingredients: 1 1/4 cup uncooked rice (approximately 250 grams) 1 tsp. turmeric powder 1 tsp. chilli powder 1 tsp. each cumin and mustard seeds 1 tsp. salt or to taste Cilantro/coriander leaves 1 tbsp. oil For the peas: Ingredients: 1 lb. shelled green peas 1 tsp. ginger paste 1 tsp. garlic paste 1 tsp. turmeric powder 1 tsp. chilli powder 1 tsp. cumin seeds 1 tsp. salt or to taste Cilantro/coriander leaves 1 tbsp. oil Method: Heat oil in a heavy bottomed saucepan and fry the cumin and mustard seeds for one minute. Add rice, turmeric and chilli powders and salt together with two and a half cups of lukewarm water, cover with the lid and cook on medium low heat for half an hour. While the rice is cooking, heat oil in a non-stick frying pan (or skillet) and fry the cumin seeds, together with ginger and garlic, for five minutes. Add green peas, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves. When the rice is done, mix the peas and garnish with cilantro/coriander leaves. Chicken Pulao For the rice: Ingredients: 1 1/4 cup uncooked rice (approximately 250 grams) 1 tsp. turmeric powder 1 tsp. chilli powder 1 tsp. salt or to taste Cilantro/coriander leaves 1 tbsp. oil For the chicken: Ingredients: 1 lb. chicken pieces 1 tsp. ginger paste -41 -
1 tsp. garlic paste 1 tsp. turmeric powder 1 tsp. chilli powder 2 onions chopped fine 1 large tomato chopped fine 1 tsp. salt or to taste Cilantro/coriander leaves 1 tbsp. oil Method: Heat oil in a heavy bottomed saucepan or preferably a pressure cooker and fry the chopped onions and tomato, together with ginger and garlic, for five minutes. Add chicken, cilantro/coriander leaves, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium high heat for ten minutes. Stir in the rice, turmeric and chilli powders and salt together with two cups of lukewarm water, cover tightly with a lid and cook on medium high heat for another fifteen minutes. Garnish with cilantro/coriander leaves. Mutton Pulao For the rice: Ingredients: 1 1/4 cup uncooked rice (approximately 250 grams) 1 tsp. turmeric powder 1 tsp. chilli powder 1 tsp. salt or to taste Cilantro/coriander leaves 1 tbsp. oil For the mutton: Ingredients: 1 lb. mutton (goat meat) pieces 1 tsp. ginger paste 1 tsp. garlic paste 1 tsp. turmeric powder 1 tsp. chilli powder 2 onions chopped fine 1 large tomato chopped fine 1 tsp. salt or to taste Cilantro/coriander leaves 2 tbsp. oil Method: Heat oil in a pressure cooker and fry the chopped onions and tomato, together with ginger and garlic, for five minutes. Add mutton, cilantro/coriander leaves, turmeric and chilli powders and -42 -
salt together with half a cup of lukewarm water and cook on high heat with the lid shut tightly for ten minutes. Wait for half an hour before removing the lid. Stir in the rice, turmeric and chilli powders and salt together with two cups of lukewarm water, cover tightly with the lid and cook on high heat for fifteen minutes. Garnish with cilantro/coriander leaves.
- 43 -
Salads & "Raita"

Cucumber, Tomato & Onion Salad Ingredients: 1 small cucumber 1 large tomato 1 small onion 1 teaspoon lemon juice Salt and pepper to taste Method: Slice the cucumber, tomato and onion. Mix with lemon juice, salt and pepper and serve. Pickled onions Ingredients: 6 pearl onions Vinegar Method: Keep the onions soaked in vinegar. Serve as required. Raita (curds/ yogurt/ dahi) Ingredients: 1 cup yogurt/curds Cilantro/coriander leaves 1 small onion, chopped fine 1 tsp. chopped green chilli Salt and pepper to taste Method: Mix the yogurt/curds, onion, cilantro/coriander leaves, green chilli, salt and pepper and serve. Cucumber & Onion Raita Ingredients: 1 cup yogurt/curds Cilantro/coriander leaves 1 small onion, chopped fine 1 small cucumber, grated Salt and pepper to taste - 44 -
Method: Mix the yogurt/curds, onion, cilantro/coriander leaves, cucumber, salt and pepper and serve. Onion, Tomato & Cucumber Raita Ingredients: 2 cups yogurt/curds Cilantro/coriander leaves 1 small onion, chopped fine 1 small cucumber, grated 1 small tomato, chopped fine 1 tsp. oil 1 tsp. mustard seeds Salt and pepper to taste Method: Mix the yogurt/curds, onions and tomatoes, cilantro/coriander leaves, cucumber, salt and pepper. Fry the mustard seeds in oil and add to the mixture. Serve.
- 45 -
10
Desserts & Shakes

Kalakand Ingredients: 2 cups full fat milk 1 cup cottage cheese 1/2 cup sugar Method: Boil milk in a heavy bottomed saucepan until it reduces to half. Add cottage cheese and sugar and mix well till it attains a semi-solid consistency. Preheat the oven. Transfer the mixture to a square shaped oven proof dish and bake at 425 degree F for 10 minutes. Let stand in the oven for half and hour. Cut into squares and serve. Sweet yogurt (Misti Doi) Ingredients: 2 cups full fat milk 1 tbsp. yogurt/curds/dahi 1/2 cup sugar Method: Boil milk in a heavy bottomed saucepan. Add sugar and mix well. Let the mixture cool. Preheat the oven to warm. Transfer the mixture to an oven proof dish, add the yogurt and let stand overnight to let it set. Transfer to a refrigerator. Serve chilled. Rice pudding (Payesh) Ingredients: 1/2 gallon full fat milk 2 cups cooked rice 1 cup raisins 1/2 cup sugar Method: Boil milk in a heavy bottomed saucepan until it reduces to half. The key to this dessert is vigilant, constant stirring to ensure that the contents do not stick to the bottom of the vessel. Add cooked rice, raisins and sugar and mix well till it attains a thick sticky consistency. Fruit Cream - 46 Ingredients:
1 lb. fruits (seedless grapes are best) 1 pint half and half 1 cup heavy cream/ 1 cup cool whip/ 1 cup strawberry ice cream 1/2 cup sugar Method: Mix the sugar, 1 pint of half and half and 1 cup heavy cream/ 1 cup cool whip/ 1 cup ice cream. Slice the fruits and add to the mixture. Refrigerate before serving. Gajjar Halwa (Carrot delight) Ingredients: 1 pint half and half 10 oz. grated carrots (approximately 250 g) 1 cup raisins 1 cup cashew pieces 1/2 cup sugar 1/4 cup butter ( approximately 4 tablespoons) Method: Heat the half and half in a heavy bottomed saucepan to boiling and add the grated carrots, raisins and sugar. Boil the mixture till the liquid is reduced to 1/10th of the original amount. Melt butter in a frying pan and fry the cashew pieces. Mix well and serve hot. Shakes Mango Shake Ingredients: 1 quart full fat milk 2 cups sweet mango pulp 1/2 cup sugar Method: Peel the mangoes and separate the pulp from the seed. Pour milk into a mixer/electric blender/food processor and add the mango pulp and sugar. Mix until the mango pulp is well blended with the milk giving a pale yellow color. Chill and serve.
- 47 -
11
Snacks & Sandwiches

Bhel Puri Ingredients: 2 cups puffed rice (available in the cereal section of Western supermarkets) 1 cup cooked chickpeas 2 medium potatoes, cooked, peeled and cubed 1 small onion, finely chopped 2 oz. (approximately 50 g) sev/bhujia. Crushed potato chips are a pretty good, if unconventional substitute 2 oz. (approximately 50 g) salted peanuts 1 tbsp. tomato sauce 1/2 tsp. salt or to taste Method: Mix the puffed rice, chickpeas, potatoes, onions and peanuts. Add tomato sauce, mix well and then sprinkle salt and the sev/potato chips. The mixture must be made immediately before serving, or the puffed rice will turn soggy. Tomato & Cucumber Sandwich Ingredients: I small cucumber, sliced 1 large tomato, sliced Fresh sandwich bread Butter Salt and pepper to taste Method: Arrange tomato and cucumber slices seasoned with salt and pepper over buttered bread. Tomato & Onion Sandwich Ingredients: 1 small onion, sliced 1 large tomato, sliced Fresh Bread Butter Salt and Pepper Method: Arrange tomato and onion slices seasoned with salt and pepper over the bread buttered on both sides. Toast in sandwich toaster and serve hot with tomato sauce. - 48 Tomato & Green Pepper Sandwich
Ingredients: I small green bell pepper, sliced 1 large tomato, sliced Fresh Bread Butter 1 tsp. salt or to taste Pepper to taste Method: Arrange tomato and green bell pepper slices seasoned with salt and pepper over the bread buttered on both sides. Toast in sandwich toaster and serve hot with tomato sauce. Potato stuffed pitas/pocket breads Thus is an improvisation on the traditional alu paratha Ingredients: 2 cups mashed potatoes 1 small onion, chopped fine Chopped cilantro/coriander 2 tbsp. butter Salt and pepper to taste 5 pocket breads (10 halves) Method: Mix the mashed potatoes with half the butter, onions, salt, pepper and cilantro/coriander. Stuff into pocket breads. Serve hot immediately with the remaining butter spread on the outer surfaces of the pocket breads, and tomato sauce for dipping.
- 49 -
12
Indo - American
In my new role as housewife, I was eager to try out all sorts of recipes, both from India and the country of my domicile, America. At first I was disheartened. While the former did not really present any challenges, for obvious reasons, American cuisine was a different matter altogether. I had almost no experience with grills and ovens, a serious shortcoming since the majorities of magazine recipes called for baked dishes. The ingredients were mostly foreign to me, and I would have to put together a long shopping list before my kitchen was suitably equipped (that is exactly why I can sympathize with the American housewife who wishes to experiment with Indian cuisine, the exotic spices listed in our recipes must seem equally daunting). It was then I chanced upon some Creole dishes. The basic ingredients were the same as those used in any Indian kitchen. Better still, I could cook over an open flame. Once I had tried out the following formula for Shrimp Creole, I knew that I had succeeded. Shrimp Creole Ingredients: 1 lb. shrimps peeled and deveined 6 large cloves of garlic, sliced fine and 1 tsp. garlic powder 1 tsp. onion powder 1 lb. tomatoes (approximately 6 large tomatoes, diced) 1 tsp. salt and pepper or to taste 2 tbsp. oil Cilantro/coriander leaves Method: Heat the oil in a small non-stick frying pan (or skillet), and fry the shrimps with garlic, tomatoes and cilantro/coriander leaves, onion and garlic powders, salt and pepper, for fifteen minutes. Broccoli Potato Curry As I started shopping in American grocery stores, I was tempted by the sight of green broccoli. I couldn't wait before I had cooked the green florets with Indian spices. I never regretted it. Ingredients: 1 lb. broccoli florets 1 tsp. ginger paste 1 tsp. garlic paste 1 tsp. turmeric powder 1 tsp. chilli powder 1 tsp. cumin seeds 1 tomato, diced 1 potato, cooked and cubed 1 tsp. salt or to taste Cilantro/coriander leaves 1 tbsp. oil - 50 Method:
Heat oil in a non-stick frying pan (or skillet) and fry the cumin seeds together with tomato, ginger and garlic, for five minutes. Add potato, broccoli florets, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves. Gumbo An interesting mixture of the gumbo blend with Indian spices. Ingredients: 1 lb. Gumbo blend 1/2 lb. shrimps peeled and deveined (optional) 1/4 tsp. cumin powder 1/4 tsp. coriander powder 1/4 tsp. turmeric powder 1 tsp. chilli powder 1 large tomato, diced Salt and pepper to taste 1 tbsp. oil ( 2 tbsp. if shrimps are used) 2 cups cooked rice Method: Heat the oil in a small non-stick frying pan (or skillet), and fry the shrimp (optional) and tomato, with cumin, coriander, turmeric and chilli powders together for fifteen minutes. Add the gumbo blend, season with salt and pepper, and cook until done, then add rice. Jambalaya (Vegetarian) Ingredients: 1 1/4 cup uncooked rice (approximately 250 grams) 1 onion chopped fine 1 green bell pepper, chopped fine 1 tsp. chilli powder 2 large tomatoes, diced 1 lb. sliced mushrooms 1 tsp. salt or to taste Cilantro/coriander leaves 1 tbsp. oil Method: Heat oil in a heavy bottomed saucepan and fry the onions, mushrooms, green bell pepper, tomato, rice, cilantro/coriander leaves and chilli powders and salt. Add two and a half cups of lukewarm water, cover with the lid and cook on medium low heat for half an hour. Garnish with cilantro/coriander leaves. Broccoli & Mushroom Pilaf - 51 -
I've mentioned before that I was not familiar with broccoli till I came to the US. This dish is another instance of how the colorful vegetable blends perfectly with mushrooms and rice. The result is a flavorful combination that can stand on its own as a main course, besides being used as a side dish. In addition to being low on calories, it requires little preparation time and is a blessing for vegetarians. In fact, I am a vegetarian for two days of the week for religious reasons, and this pilaf is often my lunch! Ingredients: 3 cups cooked rice 4 large cloves garlic, minced fine 1 lb. chopped broccoli/ broccoli cuts/ broccoli florets 1/2 lb. sliced mushrooms 1/4 tsp. ground cinnamon 1 tsp. salt or to taste Cilantro/coriander leaves 1 tbsp. oil Method: Heat oil in a heavy bottomed saucepan and fry the garlic for a minute, then add mushrooms, broccoli, ground cinnamon, cilantro/coriander leaves and salt. Cover with the lid and cook on medium low heat for ten minutes. Add cooked rice just before turning off the heat. Let stand for five minutes. Garnish with cilantro/coriander leaves.
-52 -
13
Indo - Mexican
Cauliflower & Potatoes At the Mexican fast food joints, I was surprised by the striking similarities with Indian cuisine. When I dipped corn chips into salsa, I knew that I was going to use the versatile salsa as a key ingredient in my curries - it can transform almost any dish, bland or otherwise, into a spicy surprise. It also reduces preparation times - drastically! Ingredients: 1 tsp. cumin seeds 1 lb. chopped cauliflower ( frozen cauliflower will do, too) 1/2 lb. cooked potatoes, cubed 1 tsp. minced ginger 1 tsp. turmeric powder 2 tbsp. chunky salsa ( mild or medium according to preferences) 1 tsp. salt or to taste Cilantro/coriander leaves 1 tbsp. oil Method: Heat oil in a heavy bottomed saucepan and fry the cumin seeds and ginger for a minute, then add chopped cauliflower, cooked potato cubes, turmeric powder, salsa, cilantro/coriander leaves and salt. Mix well. Cover with the lid and cook on medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves. Chickpeas & Salsa Ingredients: 1 (12 oz.) packet chopped onions 1 tsp. minced ginger 1 tsp. garlic powder 2 lb. boiled chickpeas ( two cans, approximately) 1/2 lb. cooked potatoes, cubed (optional) 1 tsp. turmeric powder 2 tbsp. chunky salsa ( mild or medium according to preferences) 1 tsp. salt or to taste Cilantro/coriander leaves 1 tbsp. oil Method: Heat oil in a heavy bottomed saucepan and fry the chopped onions and minced ginger for five minutes, then add boiled chickpeas, cooked potato cubes ( if desired), turmeric powder, salsa, cilantro/coriander leaves and salt. Mix well. Cover with the lid and cook on medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves. -53 -
Mixed Vegetables & Salsa Ingredients: 1 lb. mixed vegetables 1 tbsp. onion powder 1 tbsp. tomato paste 1 tsp. minced ginger 1 tsp. garlic powder 1/2 lb. cooked potatoes, cubed (optional) 2 tbsp. chunky salsa ( mild or medium according to preferences) 1 tsp. salt or to taste Cilantro/coriander leaves 1 tbsp. oil Method: Heat oil in a heavy bottomed saucepan and fry the mixed vegetables and minced ginger for a minute, then add onion powder, tomato paste, cooked potato cubes ( if desired), garlic powder, salsa, cilantro/coriander leaves and salt. Mix well. Cover with the lid and cook on medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves. Shrimps & Salsa Ingredients: 1 lb. shrimps, peeled and deveined 1 tbsp. onion powder 1 tbsp. tomato paste 1 tsp. minced ginger 1 tsp. garlic powder 2 tbsp. chunky salsa ( mild or medium according to preferences) 1 tsp. salt or to taste Cilantro/coriander leaves 1 tbsp. oil Method: Heat oil in a heavy bottomed saucepan and fry the shrimps and minced ginger for a minute, then add onion powder, tomato paste, garlic powder, salsa, cilantro/coriander leaves and salt. Mix well. Cover with the lid and cook on medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves. Chicken Vegetable Pilaf & Salsa Ingredients: 6 cups cooked rice 4 large cloves garlic, minced 1/2 lb. chopped broccoli/ broccoli cuts/ broccoli florets 1/2 lb. sliced mushrooms -54 -
1/2 lb. cooked potatoes, cubed 1/2 lb. sliced cooked chicken 2 tbsp. medium salsa Salt and pepper to taste Cilantro/coriander leaves 1 tbsp. oil Method: Heat oil in a heavy bottomed saucepan and fry the garlic for a minute, then add mushrooms, broccoli, cooked chicken slices, cooked potato cubes, salsa, cilantro/coriander leaves and salt. Cover with the lid and cook on medium low heat for ten minutes. Add cooked rice just before the turning off the heat. Let stand for five minutes. Garnish with cilantro/coriander leaves.
- 55 -
14
Indian cooking in India vs. Indian cooking in the West

The average middle-class Indian housewife can get away with minimum cooking, if she knows the way out. The average American housewife can't, unless she has the will power to suffer insipid frozen/canned dinners, day after boring day. The reason -affordable and easily available labor back home. My mother in Calcutta has had a cook for years and a maidservant for as long as I can remember. Whenever I stayed away from home, I had no difficulty in locating some caterer who would deliver my meals to my doorstep at no extra charge. So on my second day in the US, I realized that I had one serious disadvantage. No household help whatsoever. Most middle class Indian housewives have maidservants who will come in, clean up the kitchen and do the dishes. For a few extra rupees they will wash and chop the vegetables and grind the spices. For a monthly salary most of us can afford to pay, they will cook entire lunches and dinners, every day. In America, I had no such luxury. I had to look for ways to make things easier for myself, or else spend the whole day in the kitchen. Gradually I learnt what to look for in the Western supermarket, and I wasn't disappointed. I found chopped onions in the frozen vegetable section, sparing myself the time, trouble and tears involved! I found shredded cabbage tucked away in a corner on the salad shelves, and so on and so forth. (A note of caution: don't overdo it. Sooner or later every one discovers that canned potatoes are a poor substitute for boiled, baked or microwave-cooked potatoes. Yes, there are certain necessities I try not to compromise on. For instance, there is no substitute for the flavor of freshly chopped tomatoes, however strong the temptation to buy tomato paste or canned tomatoes may be. The same goes for fresh garlic- no amount of garlic powder or bottled garlic will have the same effect.) Agreed, compromises have to be made - chopped onions, shredded cabbage etc. Like I've mentioned before, the solution lies in making the most out of all the products the Western grocery store has to offer, and knowing what to do and what not to do with them to come up with a great meal!
The Graduate Student's Guide to Indian Recipes
edited by Somesh Rao December 21, 1990
Contents
1 Preface
1.1 Somesh Rao : : : : 1.2 Sanjiv Singh : : : : 1.3 Acknowledgement :
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5 6 6 9
2 Ingredients
2.1 Guide to Ingredients
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3 This and That 4 Breads 5 Snacks

5.1 5.2 5.3 5.4 5.5 5.6
3.1 Onion and Tomato Raita : : 3.2 Boondhi Raita : : : : : : : : 3.3 Mint and Coriander Chutney 4.1 Chapati (Phulka) 4.2 Paratha : : : : : 4.3 Stu ed Parathas
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11 11 12 15 16 16 19 20 21 22 23 24 25 26
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Bhel : : : : : : : : : : : : : : : : : : Bonda With Instant Mashed Potato Pakoras (Savory Fritters) : : : : : : Dahi Vada (Savory Balls in Yogurt) Upma : : : : : : : : : : : : : : : : : Vegetable Pu : : : : : : : : : : : :
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6 Vegetables
6.1 Gobi Aloo (Cauli ower and Potatoes) 6.2 Chole \Bill and Jim" (Chick Peas) : : 1
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2 6.3 6.4 6.5 6.6 6.7 6.8 6.9 6.10 6.11 6.12 6.13 6.14 7.1 7.2 7.3 7.4 7.5 Masaledar Sem (Spicy Green Beans) : Vegetable Kurma : : : : : : : : : : : : Vegetable Curry : : : : : : : : : : : : Green Pepper Curry : : : : : : : : : : Dry Potatoes (Sookha Aloo) : : : : : : Okra (Bhindi) : : : : : : : : : : : : : : Paneer (Cheese) : : : : : : : : : : : : Mattar Paneer (Peas & Cheese) : : : : Navrathna Kurma : : : : : : : : : : : Cauli ower and Potatoes (Aloo Gobi) Curried eggplant (Bhartha) : : : : : : Curried Mushrooms : : : : : : : : : : Sambhar : : : : : : : : : : : : : : : Masur Dal (Lentils) : : : : : : : : Mah Ki Dal (Whole Black Beans) : Red Kidney Beans (Rajma) : : : : Curried Garbanzo Beans : : : : : :
CONTENTS
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27 29 30 30 31 32 33 34 34 35 36 37
7 Lentils
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39 40 41 42 42 45 46 48 49 50 53 54 57 58 59 61 62
8 Rice
8.1 8.2 8.3 8.4 8.5
Chicken Pullao : : : : : : : : : : : : : South Indian Pullav (Rice) : : : : : : Vegetable Pullav 2 : : : : : : : : : : : Sa ron Rice (Kesar Chawal) : : : : : : Navrattan Pullao (Nine-Jeweled Rice)
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9 Fish
9.1 Prawn (Shrimp) Curry : : : : : 9.2 Coriander Fish (Bharia Machli) 10.1 10.2 10.3 10.4 10.5
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10 Chicken
Mughlai Chicken with Almonds : : Malai Chicken : : : : : : : : : : : : Chicken Curry North Indian Style Chicken Curry (Murga) : : : : : : Tandoori Chicken : : : : : : : : : :
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CONTENTS
11 Lamb and Beef

11.1 11.2 11.3 11.4
Lamb Vindaloo : : : : : : : : : : : : : : : : : : : Egg cooked with Meat and Fried (Nargisi Kofta) Pork Curry : : : : : : : : : : : : : : : : : : : : : Shahi Korma (Mutton Curry) : : : : : : : : : : :
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65 66 68 69 71 72 73 73 74 75 76 76 77 78
12 Desserts and Other Goodies
12.1 Kheer (Vermicelli Pudding) : : 12.2 Rice Flour Pudding : : : : : : 12.3 Besan Bur : : : : : : : : : : : 12.4 Kheer : : : : : : : : : : : : : : 12.5 Gulab Jamuns (Easy Method) : 12.6 Suji Halva (Semolina Halva) : : 12.7 Sewian (Vermicelli) : : : : : : : 12.8 Carrot Halva : : : : : : : : : : 12.9 Rasgoola : : : : : : : : : : : : : 12.10Mango Ice Cream : : : : : : : :
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CONTENTS
Chapter 1
Preface
1.1 Somesh Rao
I have collected these recipes over the network. I am just responsible for typesetting it and running it through a spell checker. In a later edition I hope to add my own recipes. At this point I would like to apologize to those whose recipes I have used but whose names I have not mentioned. During the editing process I lost most of the addresses. Finally, I am not responsible for any of the recipes as I have been so busy trying to put this book together that I have had no time for experimentation. Please send comments, suggestions and other recipes to
somesh@maxine.wpi.edu somesh@wpi.wpi.edu or Somesh Rao, Computer Science Dept., Worcester Polytechnic Institute, Worcester, MA 01609. U.S.A This book is available through anonymous FTP from wpi.wpi.edu in recipes/indian.recipes.*
CHAPTER 1. PREFACE
I would like to thank Greg Leichtman and Jamille Hetke at The University a of Michigan who took the trouble to correct my L TEXerrors. By the way, I would prefer recipe contributions in electronic form. Bon Appetit.
1.2 Sanjiv Singh

The problem with the cooks I grew up with, like my mother for instance, is that they never wrote any of their craft down. So here I am looking for ways to cook the wonderful things I have been downing in large quantities and all these people can tell me is \Well, you add a `little' of this and wait 'til `that' happens and then serve." Having not had most of the experience rsthand, I have had to blunder through many \adventures" with the meals I have cooked for the rst couple of times. Through my e orts to write down some means of replicating what I would undoubtedly forget, this collection of recipes has come together as a collection of concoctions, hopefully exotic enough that cannot be found together elsewhere. Credit goes to Sriram for getting me started on this indeed most of the recipes listed here came via him. At this writing, the recipes are disproportionally Indian. The reason is simply that I can nd other recipes in abundance without having to transcribe them. The reality is that most of the Indian recipes assume some familiarity with Indian spices and more so with cooking in general. They are not recommended for complete novices. The exceptions to this are the rst two recipes for chick peas and for cauli ower. In the latest update, a couple of recipes have been added and the book has been separated into chapters. Make sure you brown them onions right. Sanjiv Singh Pittsburgh, January 1989
1.3 Acknowledgement
Also this book contains the recipes taught by Mrs. Pawan Datta in her Indian Cooking class of Fall 1981. This compilation was done by Marc Meyer (ingvax:marc).
1.3. ACKNOWLEDGEMENT
Minor editing was also done by Gregg Leichtman and Jamille Hetke at The University of Michigan.
CHAPTER 1. PREFACE
Chapter 2
Ingredients
2.1 Guide to Ingredients
Most of the ingredients are available at the grocery stores or supermarkets. Some, though, are special and have to be obtained from the Indian stores. Substitutes may change the character of the dish. It is better to omit an ingredient if not available than to substitute for it. If whole spice is not available, you may use the ground form, but the ground form is less pungent.
Name
Asafoetida Besan Cardamom Coriander Cumin Dals
Indian Name
Hing
Besan Elaichi dhania Jeera Dal
Dried gum resin from the root of various Iranian and East Indian plants. Has a strong fetid odor|de nitely an acquired taste. May be obtained. Flour of dried chick peas. Dried fruit of a plant. Mostly the seeds are used. 1 Seeds of 4 pods measure approximately 4 t. Aromatic herb of the parsley family. Sold as cilantro or chinese parsley. Also sold as seed or dry powder. Very aromatic and reminiscent. Sold whole or ground. Hindi name for all members of the legume or pulse family. Commonly used are: Arhar, Channa, Masur, Mung, Labia (black-eyed peas), Rajma (red kidney beans). 9
Description
10 Fennel Seed Fenugreek Garam Masala Chat Masala Ghee Mustard oil Mint Pomegranate Sa ron Turmeric Sauf Methi Garam Masala Chat Masala Fat for frying. Larson Pudina Anar dana Kesar Haldi
CHAPTER 2. INGREDIENTS
Has an agreeable odor and licorice avor. Available whole or ground. Has a pleasant bitter avor and sweetish odor. A mixture of spices details come later. A variation of Garam masala Available in Indian stores. Pure ghee is clari ed butter. Pungent oil made from black mustard seeds. Aromatic herb. Fresh and dried leaves are used in the preparation of chutneys. Dried leaves are much less fragrant than the fresh ones. A avoring agent. Has some scent. Made of stigmas of a ower grown in Kashmir and Spain. It is aromatic and yields a yellow color. An aromatic powdered root. Used as a avoring and for avoring curries.
To make Garam Masala: (approximately 1 1 cups) 2 3 - 5" pieces 1 c (???) 1 2 c 1 c 2 1 c 2 1 c 2
Quantity
Cinnamon stick Green cardamom pods Cumin seed Black pepper corns Cloves Coriander seeds
Ingredient
Procedure: Dry the ingredients in an oven. Do not let them turn brown. Remove the seeds from the cardamom pods. Pound cinnamon sticks into smaller pieces. Combine ingredients until they are well mixed and blend at high speed for 2-3 minutes until completely pulverized (LINE MISSING, The recipe seems to be complete, but as the original had this I am letting it remain.)
Chapter 3
This and That

3.1 Onion and Tomato Raita
4-6 Servings Quantity
8 oz. 1 small 1 2 t 1 small 1 2 t 1 2 t 1 4 c Yogurt (plain) Onion Salt Tomato Chat Masala (optional) Black pepper (ground) Milk
Ingredient
1. Beat yogurt and milk until smooth. 2. Chop onion and tomatoes and add to yogurt. 3. Add salt and pepper and sprinkle the Chat Masala over, and serve.
3.2 Boondhi Raita

Quantity
1 4 1 2
c c
Ingredient
Besan Water Ghee for frying 11
12 to taste to taste to taste 1 12c 1 4 c
CHAPTER 3. THIS AND THAT

Salt Pepper Chat Masala Yogurt Milk
1. Make a pouring paste of the besan and water. 2. Heat ghee and drop paste into it through a slotted spoon to get little drops that fall one at a time (these are boondhi). 3. Remove the drops when golden brown and dry on a paper towel to remove extra oil. 4. Soak the drops in warm water. 5. Add milk, salt, pepper, and add Chat Masala to yogurt. 6. Squeeze water out of boondhi and add to yogurt.
3.3 Mint and Coriander Chutney

1 bunch 1 bunch 1 1 oz. 1 tsp 4T 1 medium 1. 2. 3. 4. 5.
Quantity
Coriander leaves Mint leaves Green chili Seedless tamarind Salt Water Onion
Ingredient
Wash and soak tamarind in water for 1 hour. 2 Clean, pick and wash the coriander and mint. Separate pulp from the tamarind and squeeze out the pulp. Grind coriander, mint, green chili and onion into a ne paste. Add the tamarind pulp and salt.
3.3. MINT AND CORIANDER CHUTNEY
13
6. Blend well. In an airtight jar this can be refrigerated for up to one week.
14
CHAPTER 3. THIS AND THAT
Chapter 4
Breads
4.1 Chapati (Phulka)
for 4, serving 1 or 2 Quantity
1c 1 2 c 1. 2. 3. 4. 5. 6. 7. 8. 9.
2 Whole wheat our (or 1 white + 3 whole wheat) 3 Water
Ingredient
Put our in a large bowl with half the water. Blend the two together until it holds. Beat and knead well until it forms a compact ball. Knead dough until it is smooth and elastic. Set aside for 30 minutes. Knead and divide dough into 4 to 6 parts. Roll each ball into a tortilla like at, about 1 " thick. 8 Heat an ungreased skillet. Put phulka on it, and let it cook for about 1 minute (The top should just start to look dry and small bubbles should just start to form). 2 10. Turn and cook the second side for 3 minutes until small bubbles form. 15
16
CHAPTER 4. BREADS
11. Turn again and cook the rst side pressed lightly with a towel. It should pu . Serve warm (maybe slightly buttered). Note: Since the rolled out chappati's will dry out if they are left to stand while cooking the others, it is advantageous to roll them out individually before cooking them.
4.2 Paratha
1c
Quantity
Ingredient
Whole wheat our Ghee Water
Make chappati dough. Divide into 6 parts and make balls. Flatten and roll each. Spread ghee over them and fold. Roll again. Heat the paratha on a griddle like you would a chappati, but spread some ghee over the top side. Turn and spread ghee on the other side. Fry until the bottom is crisp and golden, then turn and fry the remaining side. 7. Repeat with all six. 8. Serve at once, since they lose crispness if stored.
1. 2. 3. 4. 5. 6.
4.3 Stu ed Parathas

Make dough for regular chappati's. Fillings 1. Potato Boil potatoes, mash, add salt and chili to taste. Add Garam Masala and mango powder.
4.3. STUFFED PARATHAS

2. 3.
17
1 Grate one large Diakon Radish, add salt and leave for 2 hour. Squeeze out all the water, add grated ginger, chili, and pomegranate seeds.
Radish -
Cauli ower -
Method
Grate cauli ower, add salt, pepper, garlic, and Garam Masala.
1. Roll out 2 small chappati's. Place lling on one, cover with the second, seal edges and cook as for parathas.
18
CHAPTER 4. BREADS
Chapter 5
Snacks
5.1 Bhel
This is a concoction that I often bought from street vendors in India. My mouth still waters whenever I think of Bhel. The recipe presented here was taken o the net, and I haven't had a chance to try it yet. I include the note from the contributors:
Warning: This recipe is directed at those who know what Bhelpuri tastes like, quantities mentioned are approximate, proportions are left to the reader's taste. Purists will have to go to an Indian grocery shop. Deviationists may use substitutes. The most important thing is to keep the pu ed rice-sev mixture crisp by not adding the other ingredients to it until it is served. This should be done on the plate.
Quantity
1 packet 2 cups 1 2 cup 3 Tbsp to taste 1-2 Tbsp to taste to taste 1 cup
Ingredient
Pu ed Rice (1 carton of Rice Krispies may be used) Bhel mix or Sev Mashed boiled potatoes (mashed coarsely and then salted) Chopped fresh coriander leaves (a.k.a Chinese parsley) Freshly roasted and ground cumin Green chilies Freshly ground black pepper Tamarind Jaggery (or Brown Sugar) Chopped onions. 19
20
CHAPTER 5. SNACKS
Method
1. First boil the potatoes, mash them, salt them, and add pepper to taste. Add some coriander leaves too. 2. Roast the cumin and grind it. 3. Dissolve about 4 Tbsp of tamarind concentrate in 1 cup of hot water, and let it simmer and thicken gradually. Dissolve the jaggery (or sugar) until the sauce becomes tart and slightly sweet. (You may add some salt and ground red paprika, if you want to.) The sauce should be of a consistency slightly thinner than maple syrup. Pour into a serving container (like a creamer). Mix the pu ed rice and sev/bhel mix in a large bowl. 4. On a plate, serve the rice-bhel mixture, add the potatoes, then the onions, chilies, and then dust the cumin powder over it. Next pour on the sauce and top with the coriander garnish. (Add salt/pepper to taste). 5. Mix the ingredients on the plate and eat.
5.2 Bonda With Instant Mashed Potato

This recipe was taken from Saranya Mandava's book on Indian cuisine. 1 medium 2 cups 1 and 1 cup 2 2 big ones 1 teaspoon 1 cup 1 2 tea spoon pinch 1 teaspoon 2 1 " piece 4 1 small bunch 2 teaspoons
Quantity
Ingredient
Onion Potato buds Peas and carrots Green chilies Lemon juice Gram our Mustard seed Turmeric Baking powder Ginger Coriander leaves Salt
5.3. PAKORAS (SAVORY FRITTERS)

Oil
21
Method - The lling is prepared as follows:

Mix potato buds and 1 teaspoon of salt with 1 cup of hot water. 2 Finely chop ginger, chilies, coriander leaves, and onion. Heat oil (about 5 Tbsp) and add mustard seeds. Add chopped ingredients and fry until onions are brown. Add carrots, peas, turmeric and 1 tsp of salt and cook on low heat for about 10 minutes. 6. Add potato (now mashed) and fry for 5 minutes. 7. Remove from heat, add lemon juice and let cool. 1. 2. 3. 4. 5.
Method - The batter is prepared as follows:
1. Combine gram our, 3 Tbsp of oil, 3 cup water, 1 tsp salt, the baking 4 2 powder and mix thoroughly 2. After the batter is prepared, make small balls out of the lling and roll them in the batter. Next fry it in hot oil. You will get about 20-30 small bondas.
5.3 Pakoras (Savory Fritters)

Batter:
Quantity
1 2
Ingredient
c 5 oz. 1 t 4 3 4 t 1 t 2
Vegetables: 1 1
Besan Warm water Red pepper Salt Garam Masala paprika (optional) Small onion Potato
22
CHAPTER 5. SNACKS
A few spinach leaves Oil for deep frying
Method
1. In a bowl put the besan and half the water, and stir until it becomes a thick batter. Beat hard for 5 minutes. gradually add the rest of the water, and leave to swell for 30 minutes. Add salt, pepper and Garam Masala and beat again. 2. Wash peel and slice the onion and potatoes. 3. Wash and pat dry the spinach leaves. 4. Heat oil until smoking hot, dip the vegetables in the batter and deep fry until golden brown. 5. Serve hot.
5.4 Dahi Vada (Savory Balls in Yogurt)

Quantity 1
2 1 2
1c
1 4
Urad dal Moong dal Yogurt Spice to taste (cumin and paprika) Oil for frying Milk
Ingredient
Method
1. Clean dal, wash and soak in water for 4 hours. 2. Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely. 3. Add salt and start heating oil. 4. Drop spoonfuls of batter in the hot oil using a large tablespoon. Fry until golden brown.
5.5. UPMA
23
5. Drop in water. Let it soak till ready to serve. 6. Beat yogurt with milk. Add spice according to taste. Squeeze out water from the vada and add yogurt. Serve.
5.5 Upma
Recipe from Sriram, 1985 This is a breakfast dish in the southern part of India. Ingredients 1 cup 1 1 teaspoon 1 4 teaspoon 1 8 teaspoon 1 cup 1 clove 1/10" piece 1
1 4 1 2
Quantity
Cream of wheat Onion cut lengthwise Salt Mustard seeds Urad dal Cashew-nut Lemon Peas Garlic Ginger Green chili cut into small pieces.
Ingredient
1. Fry cream of wheat on a dry pan for 5 minutes and set aside. 2. Put two tablespoons of oil in a pan and heat. 3. Add mustard seeds, Urad dal, cashewnut, and garlic clove. Wait till mustard seeds stop splitting. 4. Add the onion, chili, and ginger and fry till the onion turns brown. 5. Add cream of wheat and fry for 3-5 minutes. 6. Add salt and peas. 7. Add two cups of boiling water and stir for 2 minutes. (Switch o the stove as soon as the water is poured.) 8. Cover the vessel for 4 minutes. Add lime if needed.
Method
24
CHAPTER 5. SNACKS
5.6 Vegetable Pu
12 pu s
1 This is a local Karnataka speciality.
Quantity
Ingredient
to taste to taste
Ready to use pastry roll (Pepperidge farms) Mixed Vegetables. ( potatoes, peas may be added) Masala Green Chilies Salt
Method
1. Cook a vegetable mix with potatoes, peas, green chilies and lots of Masala. Check for salt, before you stu it in the pastry roll no way to rectify it later. 2. Thaw the roll for about 10 minutes before unfolding. 3. After the pastry roll has thawed, open it out on a at sheet and roll it with a pin to make it a little thinner. The pastry sheet would now be about 12" x 12". 4. Cut the sheet into 6 pieces. 5. Place about 2-3 Tbsp of the cooked vegetable onto the sheet and fold it around it. Seal all the corners, by pressing the sheets together and applying a little water. 6. Stick it into a pre-heated oven (350 F ) for about 20-30 minutes or until it browns. Make sure that you ip it around every 5-10 minutes.
Chapter 6
Vegetables
6.1 Gobi Aloo (Cauli ower and Potatoes)
This is my own recipe. This recipe livens up ordinary cauli ower and potatoes into something quite di erent. The recipe shown here has spices that are not necessary (like cloves and cardamom) or at least that's not how mom made it at home, however it adds a nice touch.
Quantity
1 3
1 2
Ingredient
large 1 teaspoon 2 or 3 pods 1 teaspoon 1 teaspoon 1 teaspoon 2 1 3 3 tablespoons
Large cauli ower Medium sized potatoes Onion sliced thinly in long slices Mustard seeds Cardamom Coriander Cumin seeds Turmeric Bayleaf Cloves Vegetable Oil
1. Start boiling the potatoes in a saucepan. Let them boil for at least 15 minutes. After they are done, turn o the heat and let them stand in the water. 25
Method
26
CHAPTER 6. VEGETABLES
2. Cut the cauli ower into small bite sized pieces (roughly 1" cubes), throwing away most of the stem pieces. Wash and drain in a collander. 3. While the potatoes are cooking, heat the oil in a wide skillet until it is very hot. Add the mustard seeds and wait until they start popping. Add bay leaves, cardamom and cloves. 4. Mix around for a while and then add onions. Wait until the onion starts to turn before adding the rest of the spices (except for turmeric). 5. Put the cauli ower in the skillet and fry in the oil and spices for 2 minutes. While the cauli ower is frying, cut up the potatoes into bite sized pieces and add to the skillet. Add turmeric and stir. 6. Continue stirring the vegetables under medium heat for another couple of minutes. Add 1 cup of water and reduce heat to low. Cover skillet 2 and let cook for 5 minutes. 7. Check tenderness of vegetables. If they are still too hard, add another 1 cup of water and cover again for 5 minutes. 4 8. Salt to taste and serve.
6.2 Chole \Bill and Jim" (Chick Peas)

This recipe is named after Bill Chiles and Jim Muller both of whom liked my concoctions well enough that I started cooking this a lot. This is a real simple way of making chick peas. It barely takes 15 minutes and the result is quite delicious. Ask Jim and Bill. 1 can
Quantity
Ingredient
1 large 2 medium sized 1 teaspoon 2 or 3 pods 1 teaspoon 1 teaspoon 1 tablespoon
Chick peas (also called garbanzo beans) (Progresso is a good brand.) Onion chopped nely Potatoes (optional) Mustard seeds Cardamom Coriander Cumin seeds Garam Masala
6.3. MASALEDAR SEM (SPICY GREEN BEANS)

Vegetable Oil
27
Method
1. If you are using the potatoes, start boiling them in a saucepan. Let them boil for at least 15 minutes. After they are done, turn o the heat and let them stand in the water. 2. While the potatoes are cooking, heat the oil in a wide skillet until it is very hot. Add the mustard seeds and wait until they start popping. Add bay leaves, cardamom and cloves. 3. Mix around for a while and then add onions. Waituntill the onion starts to turn golden before adding the rest of the spices (except for the Garam Masala). 4. Add chick-peas with all the liquid. Cut up the potatoes into bite sized pieces and add to the skillet. Add Garam Masala. 5. Continue stirring the chick-peas under medium heat for 5-7 minutes without covering. 6. Check the tenderness of the potatoes. If they are still too hard, add another 1 cup of water and cook for another couple of minutes. 4 7. Salt to taste and serve.
6.3 Masaledar Sem (Spicy Green Beans)

Serves 6
This recipe is mostly Madhur Ja rey's, although I don't follow it to the letter when I cook anymore. I like to serve the beans a little crunchier than you would nd in an indian home, so I don't cook it as much in the end. It de nitely warrants experimentation. This recipe is guaranteed to spice up an ordinary meal. It also goes well with plain rice and meat or chicken that has been prepared simply.
Quantity
1 1 2 lb.
Green beans (Trim the ends and then cut the beans in half crosswise.)
Ingredient
28
1 1 2 " long and 1" thick piece 10 cloves 1 cup 4 tablespoons 3 teaspoons 2 teaspoons 2 medium
Fresh ginger (Peel and chop coarsely.) Garlic peeled Water Vegetable oil Whole cumin seeds Ground coriander seeds Tomatoes, peeled (put tomatoes in very hot water for a few seconds, peel o the skin and nely chop.) Salt Freshly ground pepper Lemon juice (or to taste)
to taste 3 tablespoons
Method
1. Put ginger and garlic into a food processor and add 1 cup water. Blend 2 until fairly smooth. 2. Heat the oil in a wide, heavy saucepan over a medium ame. When hot, put in the cumin seeds. Stir for half a minute. 3. Pour in the ginger-garlic paste. Stir and cook for about two minutes. Put in the coriander and stir a few times. 4. Put in the chopped tomatoes. Stir and cook for 2 minutes while mashing the tomato pieces with the back of a slotted spoon. 5. Put in the beans and salt and one cup of water and simmer them. 6. Cover, turn heat to low and cook for 8-10 minutes or until the beans are tender. 7. Remove the cover. Add the lemon juice and a generous amount of freshly ground pepper. 8. Turn up the heat and boil away the remaining liquid, stirring the beans gently as you do so.
6.4. VEGETABLE KURMA
29
6.4 Vegetable Kurma

This Recipe from Sriram 2 cups Vegetables 2 Onions cut length-wise 2 Green chilies cut length-wise 1 teaspoon Coriander powder 1 teaspoon Salt 1 and 4 one pinch Turmeric powder 1" Cinnamon stick 2 2 Cloves 2 Cardamom 2 tablespoons Coconut powder 1 teaspoon Khus-Khus (poppy seeds) 1 teaspoon (3 cloves) Garlic 4 1 1 Ginger 4 teaspoon powder (or 2 " fresh)
Quantity
Ingredient
Method
1. Put a reasonable sized vessel on the range and heat oil. 2. Add cinnamon, cloves and cardamom and fry for 2-3 minutes. 3. Add onions and green chilies and fry till onions turn brown. 4. Add garlic + ginger paste and fry for a minute or so. 5. Add vegetables and fry for about 3 minutes. 6. Add Water (about a cup or two). 7. Let the vegetables + turmeric powder cook. 8. If you are using canned or frozen vegetables skip the above step. 9. Add coconut paste, khus-khus, salt and wait until cooked. (note: Cook on low heat.)
30
6.5 Vegetable Curry

Recipe from Sriram, 1985 1 cup 1 - 1 teaspoon 4 2 1 - 1 teaspoon 8 4 1 1 8 - 4 teaspoon 1 teaspoon 1 1 - 1 teaspoon 4 2 1 8 teaspoon 1 1 4 - 2 cup
Quantity
Ingredient
Vegetables Coriander powder Chili powder Garlic powder Salt large Onion Mustard seeds Urad Dal Tomatoes-crushed
Method
1. Mix the garlic, coriander and the chili powder along with salt and place it aside. 2. Pour about 2 tablespoons of oil in a pan and heat. 3. Add mustard seeds and urad dal. The mustard seeds will split and the oil may spill. Be careful when you are doing this. Wait until the mustard seeds stop making any noise. 4. Add onions and fry until the onions turn brown. 5. Add the vegetables, the mixture of step 1 and the crushed tomatoes. 6. Fry for about 5 minutes, if you are using canned vegetables. Otherwise cover the pan and let the vegetables cook. (This might take about 1015 min.)
6.6 Green Pepper Curry

This recipe from Sriram
6.7. DRY POTATOES (SOOKHA ALOO)
31
Quantity
2 large ones 1 4 teaspoon 1 teaspoon 8 1 2 teaspoon 1 tablespoon 1 teaspoon 1 small bunch 2 small 2 2 tablespoons 1 small piece 1 1 4 teaspoon
Green Pepper Chili powder Turmeric powder Dhania powder Coconut akes Khus Khus (poppy seeds) Fresh Coriander leaves Tomatoes Onions Oil Vadiuma Salt
Ingredient
a Vadium
is a combination of various spices.
Method
1. 2. 3. 4. 5. Cut the green peppers, onion and tomatoes lengthwise. Grind chili-powder, turmeric, dhania powder, coconut and poppy seeds. Heat oil and add vadium. When vadium turns brown, add onions and fry for 4 minutes. Add tomatoes and fry for 2 minutes.
6. Add green pepper and Masala. 7. Add coriander leaves. 8. Cook on low heat (should take around 15 minutes).
6.7 Dry Potatoes (Sookha Aloo)

4 medium size 2t
Ingredient
Potatoes Cumin seeds
32 1t 2t 1 4 t 2t
Salt Mango powder Hot pepper Garam Masala Oil (to ll pan to 2")
Method
1. Boil potatoes until cooked but not overdone. 2. Peel and cut into 1 " cubes. 2 3. Heat oil very hot, add and brown cumin seeds. 4. Add potatoes and fry until they are golden brown. Add the remaining ingredients, and fry for 2-3 minutes or more. Remove from oil with a slotted spoon. 5. Serve hot. Tips: Use enough oil so that the potatoes will not need to be stirred often. This avoids breaking them up.
6.8 Okra (Bhindi)

Serves 6 Quantity
1 lb 2 small 2 small 1 4 t to taste okra Onions Tomatoes Turmeric Salt Red pepper (optional) Oil for frying
Ingredient
Method
1. Wash the okra and dry it thoroughly.
6.9. PANEER (CHEESE)

2. Cut o the heads and cut into small circles. 3. Chop the onions and tomatoes separately. 4. Deep fry the okra until very brown. 5. Remove from heat and set aside. Pour out some oil.
33
6. Add turmeric to hot oil. Add the onions and fry until golden brown. 7. Add the fried okra, salt, pepper, and tomatoes. 8. Cover and bake at 250 F for 15 minutes.
6.9 Paneer (Cheese)

Quantity
1 1 pints 2 1 2 t 1 2 t 1c
Ingredient
Milk White vinegar AND Lemon juice OR Yogurt
Method
1. Heat milk and stir constantly to prevent a layer of cream from forming on the top. 2. Remove from heat when it boils and slowly add white vinegar and lemon juice or yogurt. This sours the milk. 3. Strain through a muslin cloth or a double layer of cheese cloth and squeeze out the whey (liquid). 4. Hang to drip dry for 2-3 hours (or overnight). Then lay out the cheese in a rectangle in a tray and place a weight (the more the better, but at least 10 lbs) on it for 3 hour. 4 5. Cut it into whatever shape you like.
34
6.10 Mattar Paneer (Peas & Cheese)

2 2 4 cloves 1 packet frozen 2 1" cube 1 4 t to taste to taste 1 t 2 2c
Quantity
Onions Tomatoes Garlic Peas Ginger Turmeric Salt Pepper Garam Masala Water
Ingredient
Method
1. 2. 3. 4. Cut paneer in 1" cubes and deep fry. Make Masala with onion, garlic, ginger, and tomatoes. Season and add turmeric. Add peas and paneer.
6.11 Navrathna Kurma

Serves 6 Quantity
3 2 1t 1 12 t 1 t 2 2t 1t 1 teacup 100 grams 2 teacups Paneer (or cottage cheese) Mixed boiled vegetables (carrots, french beans, green peas, potatoes) Tomatoes Onions Ginger and garlic paste Chili powder Turmeric powder Coriander powder Garam Masala Milk
Ingredient
6.12. CAULIFLOWER AND POTATOES (ALOO GOBI)

3t 3t to taste Fresh cream Ghee Salt Ghee for deep frying
35
Method
1. Grate the onions. 2. Put the tomatoes in hot water. After 10 minutes take o the skin and chop. 3. Cut the paneer into small pieces and deep fry in ghee. 4. Heat oil in a vessel and fry the onions for a few minutes. 1 5. Add the ginger and garlic paste, and fry for 2 minute. 6. Add the chopped tomatoes, turmeric powder, coriander powder and chili powder, Garam Masala and salt. Fry for at least 3-4 minutes. 7. Add the boiled vegetables, milk, cream and fried paneer pieces. 8. Cook for a few minutes. 9. Serve hot decorated with silver foil.
6.12 Cauli ower and Potatoes (Aloo Gobi)

1 medium 2 medium 1 1 1 clove 1" piece pinch to taste to taste to taste
Quantity
Cauli ower Potatoes Onion Tomato Garlic Ginger Turmeric Salt Pepper Garam Masala
Ingredient
36
Method
1. Make Masala with onion, garlic, ginger, and tomatoes. 2. Add turmeric and spices. 3. Break the cauli ower in owerettes and cut the potatoes into cubes (8 pieces each). 4. Add both to Masala and lower heat to simmer. Cover the pot until the cauli ower and potatoes are coated.
6.13 Curried eggplant (Bhartha)

Serves 4 to 6
2 lb. 4 medium 3t 1 c 2 1 2 c
Quantity
Ingredient
Eggplant Tomatoes Fresh chopped coriander Ghee Finely chopped onion
Method
1. Preheat oven to 450 F . 2. Bake in the middle level of the oven for 1 hour or until very tender. 3. While they are still warm, peel and crush the eggplants. 4. Heat oil and fry onions until soft and clear. Do not brown. 5. Add the tomatoes and fry for 2 minutes. 6. Add the eggplant and stir until almost all liquid disappears and the mixture leaves the side. 7. place into a bowl, sprinkle on coriander and serve at once.
6.14. CURRIED MUSHROOMS
37
6.14 Curried Mushrooms

lb. 1 large 1 t 4 to taste to taste 2 large
1 2
Quantity
Ingredient
Mushrooms Onion Turmeric Salt Chili Tomatoes Oil
Method
1. 2. 3. 4. 5. 6. Wash and nely slice mushrooms. Slice onion ne. Heat oil and add turmeric and onions. Fry until soft. Add the sliced tomatoes and cook for 3 minutes, stirring all the time. Add the mushrooms, cover and simmer for 15-20 minutes. Remove cover and dry out all the water. Serve hot.
38
Chapter 7
Lentils
This chapter needs more recipes about Dals. For now, I only have a recipe for 'sambar' a thin dal recipe from South India. This is typically served with idlis or plain rice. Idlis are hard to make and I haven't been able to nd a satisfactory recipe for them to date.
7.1 Sambhar
This recipe from Sriram 1 cup 1 teaspoon 3 teaspoons a pinch 2 teaspoons 3 teaspoons 1 pinch 3 1 4 cup 1 teaspoon 10 1 1 1
Quantity
Toor Dal Tamarind Salt Turmeric Channa Dal Dhania seeds Hing Red chilies Grated coconut Mustard Coriander leaves Green peppers cut into pieces Onion chopped Tomato cut into pieces 39
Ingredient
40
CHAPTER 7. LENTILS
Method
1. Boil the toor dal with 3 cups of water. 2. Fry channa dal, dhania seeds, hing, and red chilies for a few minutes, and then fry them with the grated coconut. 3. Grind the above mixture with water. 4. Fry the green pepper in oil for a few minutes. 5. Boil the tamarind paste, water, salt, turmeric, tomato and vegetables. 6. Add ??? 3 ??? and cook for about 5 minutes. 7. Add boiled dal and bring it to a boil 8. In the meantime fry the mustard seeds and onion. 9. Add the above ingredients & coriander leaves to the mixture.
7.2 Masur Dal (Lentils)

Serves 4 Quantity
1c 31c 2 to taste to taste 1 4 teaspoon 2 cloves 1" piece 1 small 2-3 Tablespoons 1t Dal (Moong - yellow, or masur - pink) Water Salt Pepper Turmeric Garlic Ginger Onion Ghee (Can be replaced by butter) Cumin seed
Ingredient
Method
1. Wash the dal and drain it.
7.3. MAH KI DAL (WHOLE BLACK BEANS)
41
2. Boil water and add the dal, salt, pepper, turmeric, nely chopped ginger, and garlic. Cover the pot and simmer for 20 minutes. 3. When done, heat the ghee, add the cumin and fry until golden brown. Add thinly sliced onions. Fry until crisp and brown. You may add paprika and nely chopped tomatoes to the above for color (Pour over the dal and serve).
7.3 Mah Ki Dal (Whole Black Beans)

Quantity
1c 1" piece 12 cloves
Ingredient
to taste 2-3 Tablespoons to taste to taste f rac14 t
Urad or Mah dal Ginger Garlic Water Salt Ghee (Can be replaced by butter) Green chili (optional) Garam Masala Turmeric
Method
1. Clean, wash and add the dal to boiling water. 2. Add turmeric, salt, half of the nely chopped ginger, garlic and cook on medium heat for 2-3 hours or pressure cook at 15psi for 1 hour. 2 3. Uncover, cook further in same pan on low heat for 1 hour, stir and 2 mash every now and then until a creamy consistency is achieved. 4. Heat the ghee, add remaining ginger, stir, add sliced onions, chili, and fry until golden brown. 5. Add cumin or coriander (optional). Pour over dal just before serving.
42
CHAPTER 7. LENTILS
7.4 Red Kidney Beans (Rajma)

Serves 6 - 8 Quantity
2c 3 qt. 1t 1T 1 c 4 1c 1" piece 1t 3
Ingredient
Red kidney beans Water Turmeric Salt Oil Onion, Chopped Ginger, chopped Garam Masala Chopped tomatoes Coriander leaves for garnish
Method
1. Wash beans and boil for 2-3 hours or 1 hour in a pressure cooker. 2 2. In the meantime make Masala of onions, garlic, ginger and tomato as in chicken curry. 3. Add to the beans and cook again until most of the liquid dries up and the beans are soft and thoroughly cooked. 4. Garnish with coriander leaves and serve.
7.5 Curried Garbanzo Beans

8 oz. to taste 12 cloves 2" piece to taste 1 large 6 1"
Quantity
Garbanzo beans Green chili (optional) Garlic Ginger Pepper Cardamom Cloves Cinnamon stick
Ingredient
7.5. CURRIED GARBANZO BEANS

to taste 4 oz. 3 4 Salt Paprika Oil Mango powder Onions Dried pomegranate seeds Tomatoes
43
Method
1. Clean, wash and soak the beans overnight. 2. Boil them in the same water with salt, 1 small nely chopped onion, 4 cloves garlic, 4 large cardamom, a 1" piece of ginger and 6 cloves. 3. Simmer in pan about an hour or until tender, or pressure cook for 7 minutes at 15 psi. 4. Heat oil. Fry thinly sliced remaining onions and cloves of garlic. Cook until mixture browns and dries up. Add nely chopped tomatoes and cook 4-5 minutes more. 5. Add the beans and cook for 10 minutes more. Add the mango powder and pomegranate seeds, grated ginger and simmer over low heat for 15-20 minutes. 6. Before serving, pour 1 oz. (2 T) sizzling ghee over the beans.
44
CHAPTER 7. LENTILS
Chapter 8
Rice
8.1 Chicken Pullao
Recipe from Sriram, 1985 2 large 2 large 2c 1 large 10-15 5 1 clove 1" piece 1 2 cup 3 teaspoons 3-4 2 1 1" 1c 2 tablespoons 1 lb. 1. Heat vessel with butter. 45
Quantity
Onions cut lengthwise Chilies cut lengthwise Basmathi rice (about 1 kg. (1 kilogram=2.2lbs) 2 Tomato (cut into small pieces) Coriander leaves Mint leaves Garlic Ginger Coconut powder Salt Cloves Cardamom Bay leaf Cinnamon stick Yogurt Butter Boneless chicken
Ingredient
Method
46
CHAPTER 8. RICE
2. Fry bay leaves, cloves, cardamom and cinnamon. 3. Put onions and chilies in vessel and fry on low heat until onions turn brown. 4. Add ginger + garlic paste and fry until oil separates. 5. Add tomato and fry for 1 minute. 6. Add chicken + salt + yogurt and fry for one minute. 7. Add mint + coriander leaves. 8. Cover and cook until the gravy becomes semi-solid. 9. Cook rice in a separate vessel. 10. Put rice into chicken and mix (It is advisable to cook rice about 3 ths 4 and then let it cook with the chicken). 11. Remove and serve (Will serve about 4 hungry grad. students.)
8.2 South Indian Pullav (Rice)

From Sriram, 1985 1c 1 3 c 1 large 1c 1 - 1 teaspoon 4 2
1 1 8 4
Quantity
- teaspoon 1 and a half cloves garlic 1 - 1 teaspoon Ginger powder 8 4 1 Ginger 4 " piece 1 - 1 teaspoon Chili powder 8 4 1 Green chili cut into small pieces 1-2 pieces Cardamom 1 piece Cloves 1 1 teaspoon powder innamon C 4 " stick or 8
Rice (Preferably Basmathi rice) Tomato puree Onion Vegetables (preferably peas and carrots) Coriander powder (also called dhania powder) Garlic powder or
Ingredient
8.2. SOUTH INDIAN PULLAV (RICE)

1 1 teaspoon 1 teaspoon Bay leaf Salt Coriander leaves (if needed)
47
Method
1. Clean the rice with water and set aside. 2. Cut the onions length wise. 3. Fry the onions and cardamom in butter for about 4 minutes. If you are using green chili, then add the chili. 4. Add bay leaf, cloves, cinnamon and fry until the onions turn golden brown (This will probably take another 4-5 minutes). 5. Add the garlic and ginger paste (preferably prepared from fresh ginger and garlic). 6. Add dhania powder and chili powder (if green chili was not added before). 7. Add the tomato paste and one cup of water (you have to experiment with the quantity of water needed. I found 1- 1 cups to be optimal) 2 and bring the mixture to boil. 8. Add the vegetables, rice and salt. 9. If you like coconut, add 1 cup of coconut akes. 4 10. Reduce the ame and cover the vessel. 11. After about 4 minutes, stir the mixture. 12. Cover the lid again and wait until cooked (might take about 10-15 minutes). 13. Sprinkle on the coriander leaves in the end.
48
CHAPTER 8. RICE
8.3 Vegetable Pullav 2

Recipe from Sriram, 1985 This recipe is slightly spicer than the previous one. 1c 11c 2 1c 1 2" 2 2 1 1 4 teaspoon 1 8 teaspoon 1 teaspoon 2 1 teaspoon powder 4 1 2 can or 1 lb. (16 oz) 1 cup 2 1 bunch 4 cloves 1 " piece 2 2 tablespoons 1
Quantity
Ingredient
Rice Water Vegetables Cinnamon stick Cloves Cardamom Salt Turmeric powder Dhania powder Chilies or Tomatoes Coconut Coriander leaves Garlic Ginger (made into a paste) Butter Onion cut lengthwise
Method
1. 2. 3. 4. 5. 6. Wash the rice and drain the water. Extract one cup of water from tomatoes. Pour the butter into a vessel and heat. Add cinnamon, cardamom and cloves. Add onions and chilies and fry until onions turn golden brown. Add ginger + garlic paste and turmeric powder paste and fry until you get a nice smell. 7. Now pour in the tomato water + 1 cup water.
8.4. SAFFRON RICE (KESAR CHAWAL)

8. Add coconut, coriander powder (Dhania powder), salt and let boil 9. Add rice + coriander leaves + vegetables. 10. Reduce to low heat and let the rice cook.
49
8.4 Sa ron Rice (Kesar Chawal)

Quantity
2c 4c 6T 1t 2T 1c 1 small 4 4 large 1T 4 2t 1. 2. 3. 4. 5. 6. 7. 8.
Ingredient
Rice Water Ghee Sa ron threads (or less) Hot water Sliced onion Cinnamon stick - splintered Bay leaves Black cardamoms Cumin seed Cloves Salt
Method
Soak sa ron in hot water. Wash and soak rice in 3 c water (optional). Heat ghee and fry onions and then remove and keep aside. Add cinnamon, cumin seeds, cardamoms, cloves and salt. Wait 1 minute and then add the bay leaves and 1 the onions. Drain the 2 rice and reserve the water. Add the rice grains and stir for 4-5 minutes until all the water evaporates and the grains of rice are coated with oil. Add the water and bring to a boil. Add sa ron and its water and pressure cook at 15 psi. Remove from the heat and allow the pressure to drop by itself.
50
CHAPTER 8. RICE
8.5 Navrattan Pullao (Nine-Jeweled Rice)

1c 13c 4 1 4 c 1 small 6 1" 1t 1 2 t
Quantity
Ingredient
Basmathi rice Water Oil Finely sliced onion Cloves Cinnamon stick Salt Cumin seed
For Mixing with rice before serving: 1 A 4 c frozen peas (boiled), salt, 6 drops green food coloring mixed with 1 t water. B 1 c diced tomatoes, 1 t red pepper, salt, Garam Masala, 6 drops red 4 4 food coloring mixed in 2 t water. 1 21c 4 1 oz. 1 oz. 1 1 oz. 2 1 oz. 1" piece 1 1
Quantity
Ingredient
Thinly sliced onion Ghee Almonds Cashew nuts Golden raisins Pistachio nuts Ginger thinly sliced Green chili (optional) Hard boiled egg
1. Clean, wash, and soak rice in 1 3 c water for pressure cooking, or in 2 4 cups of water for pan cooking. 2. Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice and fry for 2 minutes to coat the rice grains with oil. Add the water 3 which the rice was soaking in. Pressure cook, building up the pressure to 15 psi and let drop, OR cook in a pan bringing to full boil then down to a simmer followed by 20 minutes of cooking until the rice is done.
Method
8.5. NAVRATTAN PULLAO (NINE-JEWELED RICE)
51
3. Divide rice into three parts. Thoroughly mix A with one part and B with another. Leave the last part plain. Keep rice separate and warm in the oven. 4. (C) Meanwhile fry the onion until it is crisp. Remove and fry almonds, cashew nuts, pistachios, raisins, ginger and chili. Chop egg and sprinkle with salt. Keep warm until required. 5. To serve, place onions, nuts, chopped egg and all of (C) in a dish and spread the three batches of rice in clumps above it aesthetically.
52
CHAPTER 8. RICE
Chapter 9
Fish
9.1 Prawn (Shrimp) Curry
This Recipe from Sriram, 1985
Quantity 1
2
2 1 4 1 4 1 2 1 4 1 2
kg=1.1 lb.
" teaspoon teaspoon teaspoon teaspoon 1 bunch 1 teaspoon 1 teaspoon 4 1 tablespoon
Prawns Onions diced into small pieces Cinnamon stick Chili powder Dhania powder Garlic powder ginger powder Fresh coriander Salt Turmeric powder Oil
Ingredient
Method
1. Clean the prawns and squeeze out the water. 2. Add chili, dhania, garlic, ginger, turmeric powder, salt and mix well. 3. Boil prawns on low heat. 4. Add 1 teaspoon of oil to the boiling prawns. 53
54 5. 6. 7. 8. 9.
CHAPTER 9. FISH
When water evaporates and the prawns are dry remove from the stove. Heat the oil and put in the cinnamon. Add prawns and fry for 2 minutes. Add onions and fry until they turn brown. Sprinkle on coriander leaves, remove from the heat and serve.
9.2 Coriander Fish (Bharia Machli)

4 lb. 8 cloves 3 1" piece 1 medium bunch 1T 1t 1t 1 t 2 1 2 t 1T 1 c 2 1 2 c 2c 1c 1 t 2
Quantity
Sole, ounder, rock cod, or any other white whole sh Garlic Hot chilies (optional) (or cayenne) Ginger Coriander Coriander seeds Brown sugar Turmeric Black mustard Fenugreek seeds Salt Lemon juice Vegetable oil Chopped onion Chopped tomato Garam Masala
Ingredient
Method
1. Preheat oven to 400 F . 2. Wash and pat sh dry. Sprinkle 1 t salt inside and set aside. 3. Blend garlic, chili, ginger, 1 the coriander, coriander seeds, brown 2 sugar, turmeric, mustard seeds, fenugreek seeds, salt and lemon juice until it all becomes a smooth paste (Add some water if needed). 4. Fry onions until they are soft and golden brown.
9.2. CORIANDER FISH (BHARIA MACHLI)
55
5. Add the blended Masala and cook until most of the liquid is gone, and it starts to leave the sides of the pan. 6. Add the tomatoes and Garam Masala. Fry for 2 minutes more and remove. 7. Coat one side of sh, stu 1 1 cups inside. Close opening, spread the 2 rest of the Masala over it. Cover tightly and bake for about 25 minutes. 8. Grill for 1-2 minutes in the broiler, and sprinkle on the remaining coriander. 9. Serve.
56
CHAPTER 9. FISH
Chapter 10
Chicken
10.1 Mughlai Chicken with Almonds
This recipe is taken from Madhur Ja rey's book 1" piece 8 to 9 cloves 6 tablespoons 7 tablespoons 1" 2 5 10 pods 2 medium 2 teaspoons 1 1 8 - 2 teaspoon 7 tablespoons 1 small carton 1 4 teaspoon 2-2 1 lbs. 2 2 1 teaspoons 2 one bunch
Quantity
Ingredient
Ginger Garlic Blanched Almonds Vegetable oil Cinnamon stick Bay leaves Cloves Cardamom Onions (cut into small pieces) Ground cumin seeds Red pepper Yogurt Whipped Cream Garam Masala Chicken boneless (2 trays of holy farms) Salt Coriander leaves
1. Grind the ginger, garlic, and almonds with water. 57
Method
58
CHAPTER 10. CHICKEN

2. Heat oil in a non-stick pan, and fry the chicken until it turns golden brown. Keep it aside and drain the oil. 3. Heat some oil and add the cardamom, bay leaves and cloves and fry until the bay leaves turn brown. 4. Add the onions and fry for a few minutes. 5. Pour the paste from the blender and fry for a couple of minutes until the oil separates. 6. Add 1 tablespoon of yogurt and fry for 30 seconds. Keep adding tablespoons of yogurt and fry until you get a consistent mixture. 7. Add the chicken, whipped cream and salt and cook gently (low heat) for 20 minutes. 8. Add Garam Masala and coriander leaves and cook for another 10 minutes.
10.2 Malai Chicken

Recipe from Sriram, 1985 1 1 1 small can 1 2 2 1" 2 1 1 carton 1 tsp 1 2 tsp 1 tsp 1-1 1 tsp 4 1 " piece 2 6 cloves
Quantity
Tray chicken Chopped onion Tomato paste Red Chili Cloves Cardamom Cinnamon stick Bay leaf Light whipping cream Dhania powder Cumin powder Garam Masala Chili powder Ginger made into a paste Garlic (made into paste) Fresh coriander
Ingredient
10.3. CHICKEN CURRY NORTH INDIAN STYLE

to taste Salt Turmeric
59
Method
1. Heat oil. 2. Add red chili, cloves, cardamom, cinnamon stick, and bay leaf, and cook until the bay leaf turns golden brown. 3. Add the onion and fry for two minutes. 4. Add the ginger garlic paste and fry for 4 - 6 minute. 5. Add the chicken and fry for 5 minutes. 6. Sprinkle in chili, dhania powder, cumin powder and turmeric. 7. Cover chicken + salt (add water if needed) and cook for around 15 3 minutes until 4 cooked. 8. Add can of tomato paste and cook on low heat. 9. Just before removing, add the whipping cream and cook for a few minutes. 10. Add Garam Masala and coriander leaves 11. Remove after a couple of minutes.
10.3 Chicken Curry North Indian Style

My own, mostly from mom's but synthesized with recipes from other friends.
Quantity
1 lb. 1 small carton 2 medium 4 tbl 2 1 2 tsp 2 pods
Ingredient
Chicken-drumsticks, thighs, breast pieces Plain yogurt Onions very nely chopped Vegetable oil Cloves Mustard powder Cardamom
60 tsp 1 tsp 1 tsp 1 2 " piece 4 cloves 1 tsp 3 to taste 1 tsp 2

1 2
CHAPTER 10. CHICKEN

Cumin powder Garam Masala Chili Powder Ginger Garlic Coriander Seeds Salt Freshly ground pepper
Method
1. Remove fat from the chicken and then salt and pepper it. Sprinkle with chili powder. Add yogurt and mix well until the chicken is covered liberally with yogurt. Use your hands. Set aside for 1 hour before cooking. If kept in the refrigerator, set aside for at least 4 hours. 2. Heat oil in a large heavy pan. When oil is hot, add mustard seeds, if you are using them. Add cloves, cardamom, and coriander seeds and fry for 30 seconds. 3. Add the onion and fry for two minutes until the onion beings to turn brown. Lower heat to medium. 4. Add the ginger and garlic paste and fry for 4-6 minutes. 5. Add mustard powder, if using it, add Garam Masala, and add cumin powder. 6. Brush excess yogurt o the chicken and put it in a large pot. Add ingredients from the frying pan. Cook uncovered over high heat for 4 minutes. 7. Reduce heat to low and cover. Cook for 25 minutes or until the chicken is tender, stirring every 5 minutes. releases water that becomes a part of the sauce. If after 10 minutes, there isn't enough sauce in the pot, add 1 cup water. Conversely, if there is too 4 much liquid in the pot, cook uncovered until the liquid evaporates. Variations: There are several variations to the above recipe:
Important note: When chicken is cooked with a cover on the pot, it
10.4. CHICKEN CURRY (MURGA)
61
1. Leave out the yogurt. Add 1 cup of water just before turning the heat 4 to low and covering the pot. 2. Boil two potatoes for 10 minutes before slicing them thinly. Add sliced potatoes to the pot when you start cooking the chicken. 3. This variation is usually called \Malai Chicken" or literally \creamy" 3 chicken. Leave out the yogurt. When the chicken is 4 done, add one small can of tomato paste. Just before removing add a small carton of whipping cream, and cook for a few minutes.
10.4 Chicken Curry (Murga)

2-2 lb. 1t 3t 1c 1 c 4 1 2 c 11c 2 1 12t 1t 1t 1
1 2
Skinned chicken Garam Masala Salt Finely chopped tomato Vegetable oil Water Finely chopped onion Fresh ginger, chopped Finely chopped garlic Vinegar Dried chili (optional)
Ingredient
1. Cut chicken, separate legs and thighs, back and split breast. 2. Heat oil over high heat. Add onions and fry until golden brown. Take care not to burn them. 3. Add garlic, ginger and tomatoes. Fry until a smooth paste is obtained. 4. Add chicken, add water, bring to a boil, and add salt. Cover pot and lower heat. Add chili to make it hot if desired. 5. Stir constantly to avoid burning and coat the chicken pieces evenly.
Method
62
CHAPTER 10. CHICKEN

6. After the chicken is done, add vinegar and cook for another 5 minutes on very low heat. Sprinkle on Garam Masala and serve.
10.5 Tandoori Chicken

6 pieces 2 tsp 2 tsp to taste Dash to taste 1 tsp
Ingredient
Thawed chicken, skinned Ground Coriander Masala (Tandoori paste is available) Red pepper powder Garlic powder Salt Ground jeera Soy sauce (or yogurt) (needed only if tandoori masala is used)
Method
1. If you are using the ready made tandoori paste then life is a lot easier. Replace all occurences of masala and soy sauce(or yogurt) with the tandoori paste. 2. Take the chicken and make *deep* cuts in it (so that the Masalas seeps in quickly). 3. If you are using soy sauce as the base, put some on the chicken pieces and let it seep in the cuts. 4. Rub in the Masalas as a mixture or one at a time. The idea is to let the Masalas seep in the cuts with the soy sauce. You can leave it for little while to seep in. 5. If you are using yogurt, you'll get a more authentic taste since the original TC is after all marinated in it. In this case, mix the Masalas in the yogurt rst and then rub the stu into the chicken cuts as before. The yogurt tends to leave a considerable amount of water behind. DON'T THROW THIS AWAY. Let it evaporate in the oven
10.5. TANDOORI CHICKEN
63
with the chicken. This will keep the pieces from getting dry if overcooked. I have not faced the same problem with the soy sauce version (of dry chicken). 6. Cook the chicken until it starts turning brown. and the cuts you made start \expanding." Notes: You may use any other interesting sauce as the base. Some previous experiences of my own are: Teriyaki (my Japaani-tandoori), Oriental sauce (my supermarket-tandoori).
64
CHAPTER 10. CHICKEN
Chapter 11
Lamb and Beef

11.1 Lamb Vindaloo
From Esquire Magazine, 1986: I have made the recipe a couple of times and both times with very good results. The nished dish is a spicy lamb dish that is quite exquisite. Be warned that this recipe takes quite a bit of e ort to put together. 3 lbs 3
Quantity
Ingredient
Lean boneless lamb Meaty lamb bones
Marinade made from: 4 tablespoons 1 4 c 3 tablespoons to taste Puree made from:
Quantity
Ingredient
Light vegetable oil Cider vinegar Tamarind pulp Salt
Quantity
2 tablespoon 1 large 6 2 tablespoons
Ingredient
Vegetable oil White onion Garlic cloves Fresh ginger root, chopped 65
66 c 3c 1 teaspoon 1 teaspoon 3 teaspoons 1 1 teaspoons 2 3 teaspoons 21c 2

1 2
CHAPTER 11. LAMB AND BEEF

Vegetable oil Onion, thinly sliced Ground cumin Ground mustard Turmeric Red pepper Paprika Hot water
Method
3 1. Cut lamb into 4 " cubes. 2. Place lamb and the bones in a non-metallic bowl with the four tablespoons of oil, the vinegar, tamarind pulp, and salt. Let it marinate at room temperature for eight hours or, refrigerated, for 24 hours. 3. Put two tablespoons of oil, the onion, garlic, and ginger in an electric blender or food processor and run the machine until a ne pasty puree is formed. 4. Heat the one-half cup of vegetable oil in a large enamel coated skillet over medium-high heat. Add the onions and saute until they are caramel brown, stirring constantly to prevent burning. 5. Add the puree. Reduce the heat and add ground cumin, ground mustard, turmeric, red pepper, and paprika. When the spices begin to sizzle and turn dark, in about 15 seconds, add the lamb and bones. Cook until slightly seared (about ten minutes). 6. Add the water and bring to a boil, then lower the heat and simmer, partially covered, until the meat is very tender (about thirty minutes). 7. Pick out and discard bones. 8. Serve over rice.
11.2 Egg cooked with Meat and Fried (Nargisi Kofta)

Meat:
11.2. EGG COOKED WITH MEAT AND FRIED (NARGISI KOFTA) 67

1 lb. 1 4 c 4 cloves 1" piece 1 t 2 3 c 4 to taste
Quantity
Ground lean meat Chopped onion Chopped garlic Ginger, chopped Turmeric Water Salt and pepper
Ingredient
To mix with meat:
Quantity
4T 1T 6 1 1 2 t
Ingredient
Besan (chick-pea our) Yogurt Hard boiled eggs Egg for mixing and coating Garam Masala Oil for frying
For curry (Masala):
Quantity
2 8 2 1" piece 1 4 c 1 4 t
Ingredient
t 10-15 leaves to taste

1 2
Oil or ghee Chopped onions Cloves chopped garlic Tomatoes or equivalent paste Ginger, chopped Yogurt Turmeric Green onion Garam Masala Coriander Salt and pepper
Method
1. Heat the water and add the meat, onions, ginger, garlic, salt and pepper. Pressure cook for 10 minutes at 15 psi (or 25 min over low heat.
68

Reduce pressure and drain half the liquid. Add the besan (or 1 c 2 soaked lentils) and cook for 10 minutes. Knead or grind until slightly sticky, mix in egg yolk, Garam Masala and yogurt and knead well. Coat the hard boiled eggs with the above and deep fry. Heat ghee, fry the onions to a golden brown, add garlic, ginger, tomatoes and yogurt and fry well until the Masala is a paste. Add water 1 to the mix if necessary. Add the green sprigs of onion, 1 2 c water and cook for 10 minutes covered. When curry is ready, pour into a serving dish, cut the koftas in half and arrange over the curry. Cover and bake at 250 F for 15-20 minutes. Serve garnished with coriander leaves and Garam Masala.
2. 3.
4. 5.
11.3 Pork Curry

Serves 6 or 8 Quantity
1 1 lb. 2 3 2" piece 4 cloves 2 medium 2T 2t 1 t 2 2T 1 medium 2c Pork Medium onions Ginger Garlic Tomatoes Vinegar Salt Garam Masala Vindaloo paste (hot) Potatoes Water
Ingredient
1. Clean, wash, trim and dry pork. Cut into 1" cubes. 2. Make Masala with onions, ginger, and tomatoes as in chicken curry, etc. 3. Add the vinegar and Vindaloo paste and cook for 2 minutes.
Method
11.4. SHAHI KORMA (MUTTON CURRY)
69
4. Add the pork and pressure cook for 20 minutes, or in a heavy pot for 1 1 hours, until the pieces are tender. 2 5. Cube potatoes, add and cook the potato pieces coated in the liquid. 6. Boil down the amount of water (30 minutes) while the potatoes cook.
11.4 Shahi Korma (Mutton Curry)

1 2 lb. 3 3 4 c 4 cloves pinch 2t 3 c 4 1 oz. 1 c 2 1 oz. 1t 1 t 2
Quantity 1
Goat mutton Medium onions Yogurt Garlic Sa ron Salt Cream Almonds Oil Coriander seed Red pepper (optional) Garam Masala
Ingredient
Method
1. Clean, wash and dry mutton. 2. Blend coriander seeds, 1 onion, almonds and garlic. 3. Marinade the mutton in above mixture for 2 hrs. 4. Heat oil and fry the remaining thinly sliced onion. Keep aside. 5. Add the mutton and fry until the liquid dries up.
3 6. Add 4 c hot water and simmer until the meat is almost done ( 3 cooked) 4 OR pressure cook at 15 psi for 20 minutes. Reduce pressure. Add salt and pepper.
7. Uncover and dry the liquid.
70 8. 9. 10. 11. 12. 13.

Add beaten yogurt and fry until it leaves oil. Add fried ground onion. Beat the cream. Add soaked or ground sa ron. Mix it with the cooked mutton. 1 Add Garam Masala and bake at 250 F for 2 hour Serve garnished with chopped coriander leaves.
Chapter 12
Desserts and Other Goodies

12.1 Kheer (Vermicelli Pudding)
Recipe from Dalbir Chadda: This has been my all time favorite dessert. Ever since I was very little, I can remember asking for seconds and thirds. What makes this dessert unusual is that it is not as sweet as most Indian desserts. It is fairly simple to make. Make sure that the vermicelli is very ne (angel hair pasta is ok but the very ne vermicelli that can be bought at chinese stores is the best). 1 stick 2 handfuls 4 cups 1 pint 1 handful 3 tablespoons 4
Quantity
Ingredient
Butter Very ne vermicelli Milk Whipping cream Raisins Sugar Almonds (optional) peeled and thinly sliced
Method
1. Melt butter in a 4 qt. pot. 2. Break vermicelli into 3" pieces. Over low heat stir vermicelli into butter until it turns light brown. 3. Pour in the milk and stir over medium heat until it boils. 71
72
CHAPTER 12. DESSERTS AND OTHER GOODIES

4. Put in the raisins, almonds and sugar. 5. Continue to cook under low heat for 10 minutes. 6. Add whipping cream and continue to cook for a couple of minutes. 7. Remove from heat and, when cool, chill in the refrigerator before serving
12.2 Rice Flour Pudding

6 servings
42c 3 4 c 2 oz. 6-8 drops 1 oz. 1 oz. 2
Quantity 1
Ingredient
Milk Sugar Rice our Rose water Almonds Pistachio nuts
Method
1. Blanch (optional) and shred nuts. 2. Mix rice our into the milk and mix until smooth. 3. Cook over medium heat until a creamy consistency is achieved (20-30 minutes?). 4. Simmer and add sugar and stir for 2-3 minutes more. 5. Cool (in refrigerator for 30 minute) add the rose water, almonds and pistachios (maybe before it cools). 6. Pour into individual dishes and serve.
12.3. BESAN BURFI
73
12.3 Besan Bur

Quantity
1c 1c 1c 4 seeds
Ingredient
Besan Shortening Sugar Cardamom Nuts (optional)
Method
1. Melt shortening in a pan. 2. Turn down heat and add cardamom and Besan. 3. Fry, stirring constantly to prevent burning until it has changed to a brown color and smells done. (Test: a few drops of water sprinkled on it sputters instantly). 4. Turn o the heat and stir in the sugar. 5. Spread 1 " thick onto a platter. 2 6. Cut into diamond shapes after it has cooled down.
12.4 Kheer
c 4c 1 c 4 3 4 -1 c 1t 1 4 c 6-8 drops 1 2 c
1 2
Quantity
Ingredient
Rice Milk Raisins Sugar Cardamom seeds Shredded blanched almonds Rose water Water
Method
1. Wash and drain the rice.
74

1 2. Soak in 2 c water for 1 hour. 2 3. Boil the rice in the same water until it is coated and the water dries up. 4. Add the milk and simmer on low heat for 1 1 hours. 2
5. Scrape the sides and bottom frequently to prevent sticking and mash rice while stirring. 6. When it is creamy, add sugar and stir in well. 7. Remove from heat and add crushed cardamom seeds, rose water and shredded almonds. 8. Serve hot or cold decorated with silver leaves (optional). Silver leaves are VERY FINE, tasteless sheets of silver.]
12.5 Gulab Jamuns (Easy Method)

1c 2c 2c 11c 2 4 pods few drops 1 2 stick 1 c 8
Quantity
Ingredient
Bisquick Carnation powder Water Sugar Cardamom Rose water Butter (4 T) Yogurt Milk Oil for frying
Method
1. Heat butter and pour in a bowl. 2. Add Bisquick, carnation powder and yogurt and blend together. 3. Knead well adding milk if necessary. 4. Make a smooth ball, cover and let rest (30 minutes?).
12.6. SUJI HALVA (SEMOLINA HALVA)

5. Make 12-14 small balls.
75
6. Heat the water, add sugar, bring to boil, add cardamom seeds and simmer. 7. Boil, then simmer to reduce the water by half. 8. Heat the oil until hot and fry the balls to a golden brown or until they are dark brown|almost black. 9. Soak in sugar syrup until they double in size (1 hour or overnight) 10. serve hot or cold.
12.6 Suji Halva (Semolina Halva)

4 - 6 servings
2 1 2 1 2
Quantity 1
11c 2 1 oz. 1 oz. 8 c c c
Suji (semolina) Sugar Ghee Water Sliced almonds Raisins Green cardamoms
Ingredient
Method
1. Boil sugar and water together for 5 minutes. 2. Heat ghee add suji and stir on low heat until mixture becomes light creamy in color and ghee leaves the side of the pan. 3. Add the syrup and stir briskly until it is absorbed in the semolina. 4. Mix in crushed cardamom seeds, almonds, and raisins. 5. Serve hot.
76
12.7 Sewian (Vermicelli)

2c 31c 2 3 4 c 1 t 4
Quantity
Ingredient
Sewian (vermicelli) Milk Sugar Rose water (or 6-8 small cardamom seeds) Ghee
Method
1. Fry the sewian in hot oil until golden brown. 2. Heat the milk to boiling and add the sewian. Cook until the milk is reduced by half. 3. Add sugar and cook on low heat until creamy (about 25 minutes). 4. Remove from the heat. Add in rose water. 5. Decorate with blanched nely shredded almonds and pistachio nuts and silver leaves if desired.
12.8 Carrot Halva

4 lbs. 1 2 gal 2c 2c 1c to taste
Quantity
Ingredient
Carrots Milk Sugar Carnation milk powder Oil Nuts
Method
1. Clean and grate the carrots. 2. Heat milk to boiling and add the carrots.
12.9. RASGOOLA
77
3. Cook until liquid is almost gone, stirring to prevent sticking and burning (3 to 4 hours). 4. Add oil and cook more, stirring often, to roast the carrots well (about 1 hour). 2 5. Add the powdered milk and sugar and cook until all the liquid is gone and the mass does not stick to the sides. 6. Add the nuts and raisins and turn o the heat. 7. Pour in a serving dish and serve warm or cold. Will keep in the refrigerator for up to 1 week.
12.9 Rasgoola
1L 2 tsp 1 12 C 3C
Quantity
Homogenized Milk White Vinegar Sugar Water
Ingredient
Method
1. Bring the milk to a boil and add vinegar to the boiling milk to separate the whey. 2. Throw away the liquid part by sifting the stu onto a muslin cloth. 3. Pour some cold water over the curd to cool and wash it. Discard the water and hang the cloth for 15-20 minutes to let the excess water drip o . 4. Put the curd in a food processor or blender and blend at high speed to get a smooth consistency. You may add just a little (1 tsp or so) water while blending, if the curd is too dry and will not blend. Be very careful so as not to add any extra water. 5. Remove the paste and make small balls (1-2" in diameter).
78

6. Boil water in a wide vessel. Make sure that there is at least 2-3" of water in the vessel. If not, add more water and increase the quantity of sugar proportionately. Add sugar to the boiling water to make a light syrup. 7. Continue boiling the syrup and gently drop the curd balls in the boiling syrup. Cook the balls in the boiling syrup for 30-40 minutes. 8. Remove from the heat and let the stu cool down. Put the balls and the syrup in a storage container and refrigerate (don't freeze). 9. Serve cold.
12.10 Mango Ice Cream

This is a great desert which can be made with very little e ort. You can replace the Mango pulp with any other pureed fruit. 1 can 12 oz. 1 can
Quantity
Ingredient
Condensed Milk Whipped cream(Cool whip) Mango pulp (Alphonso)
It is very confusing to describe quantities as 1 can. Well, I do not remember the exact numbers so let me describe the sizes. The Mango pulp can is about 6" high and 3" in diameter.I think it is the only size available in an Indian store. The condensed milk can is about 3" high and about 2.5 " in diameter and should be available in your neighbourhood grocery store.
Method
1. Mix all of the pulp, condensed milk and whipped cream in a bowl. 2. Put in the freezer for about 8 hours.

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GUIDE TO INGREDIENTS

ONION AND TOMATO RAITA (4-6 Servings)

out of boondhi and add to yogurt.

STUFFED PARATHAS Make dough for regular chappati's.

Roast the cumin and grind it.

Mix the ingredients on the plate and eat.

Cover the vessel for 4 minutes. Add lime if needed.

Salt to taste and serve.

Cook on low heat (should take around 15 minutes).

OKRA (BHINDI) (Serves 6)

CURRIED GARBANZO BEANS Ingredients:

30 minute Indian Cuisine

30 minute Indian Cuisine

1999 E-Published 1999 Tina Chaudhuri

Table of Contents About the Author. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

ABOUT THE AUTHOR

The Curry & Spice "Culture"

Rice & Pasta

Salads & "Raita"

Desserts & Shakes

Snacks & Sandwiches

Indian cooking in India vs. Indian cooking in the West

The Graduate Student's Guide to Indian Recipes

edited by Somesh Rao December 21, 1990

2.1 Guide to Ingredients

3 This and That 4 Breads 5 Snacks

11 Lamb and Beef

12 Desserts and Other Goodies

1.2 Sanjiv Singh

Asafoetida Besan Cardamom Coriander Cumin Dals

Besan Elaichi dhania Jeera Dal

To make Garam Masala: (approximately 1 1 cups) 2 3 - 5" pieces 1 c (???) 1 2 c 1 c 2 1 c 2 1 c 2

This and That

3.2 Boondhi Raita

Besan Water Ghee for frying 11

12 to taste to taste to taste 1 12c 1 4 c

CHAPTER 3. THIS AND THAT

3.3 Mint and Coriander Chutney

3.3. MINT AND CORIANDER CHUTNEY

CHAPTER 3. THIS AND THAT

Whole wheat our Ghee Water

4.3 Stu ed Parathas

4.3. STUFFED PARATHAS

5.2 Bonda With Instant Mashed Potato

5.3. PAKORAS (SAVORY FRITTERS)

Method - The lling is prepared as follows:

Method - The batter is prepared as follows:

5.3 Pakoras (Savory Fritters)

5.4 Dahi Vada (Savory Balls in Yogurt)

large 1 teaspoon 2 or 3 pods 1 teaspoon 1 teaspoon 1 teaspoon 2 1 3 3 tablespoons

6.2 Chole \Bill and Jim" (Chick Peas)

1 large 2 medium sized 1 teaspoon 2 or 3 pods 1 teaspoon 1 teaspoon 1 tablespoon

6.3. MASALEDAR SEM (SPICY GREEN BEANS)

6.3 Masaledar Sem (Spicy Green Beans)

6.4. VEGETABLE KURMA

6.4 Vegetable Kurma

6.5 Vegetable Curry

6.6 Green Pepper Curry

6.7. DRY POTATOES (SOOKHA ALOO)

is a combination of various spices.

6.7 Dry Potatoes (Sookha Aloo)

Potatoes Cumin seeds

6.8 Okra (Bhindi)