EASY
INDIAN coo MANJU MALHI
THE S T E P - B Y - S T E P GUIDE TO DEU«
INDIAN FOOD AT HOME
INDIAN
COOKBOOK
Genuine Indian food made easy - experience and enjoy the real thing in your own home More than 70 authentic, mouth-watering recipes, explained step by step 12 menu plans, showing you how to put the recipes together - from a simple lunch for two to a celebratory dinner for eight Clear explanations of Indian ingredients and techniques
MAN
THE STEP-BY-STEP GUIDE TO DELICIOUSLY EASY INDIAN FOOD AT HOME
DUNCAN BAIRD PUBLISHERS LONDON
CONTENTS
INTRODUCTION
6
PART1
THE BASICS 8
Ingredients
10
Snacks and Starters
36
Simple L u n c h
Techniques
18
Vegetarian
62
L u n c h Box
192
Poultry and Meat
84
Mid-week Lunch w i t h Family
194
Fish and Shellfish
120
Mid-week L u n c h w i t h Friends
196
Side Dishes
138
Weekend L u n c h w i t h Family
198
Sweet Things
166
Weekend Lunch with Friends
200
Simple D i n n e r
202
Basic Recipes
19
PART 2
THE RECIPES 34
THE MENUS 188 190
Romantic D i n n e r
204
Mid-week D i n n e r w i t h Family
206
Mid-week D i n n e r w i t h Friends
208
D i n n e r Party
210
Drinks Party
212
INDEX
214
18
•
w
M
THE BASICS: TECHNIQUES
TECHNIQUES CHOPPING MANGOES
PEELING TOMATOES
Use a sharp knife to slice the flesh away f r o m the central
W i t h a s m a l l , sharp knife, cut a cross i n the skin at the base
stone, to yield two thick pieces. M a k e criss-cross cuts
of the tomato. Place it i n a heatproof b o w l , p o u r over boiling
i n the flesh w i t h o u t c u t t i n g t h r o u g h the peel, t h e n bend
water to cover and leave for 30 seconds. Use a slotted spoon to
the peel back and carefully cut the flesh away f r o m it.
remove the tomato, then use the knife to peel away the skin.
D o n ' t forget to cut away any flesh f r o m a r o u n d the stone.
REMOVING PRAWNS' VEINS DRY ROASTING SPICES (BHUNA)
C u t along the back of the p r a w n using a s m a l l , sharp knife,
Dry-roast, or toast, spices by w a r m i n g t h e m i n a hot, dry
w i t h o u t c u t t i n g all the way t h r o u g h . Lift out the dark
pan over a m e d i u m - l o w heat u n t i l they release their aroma.
digestive tract, using the tip of the knife, t h e n remove any
Watch carefully so they do not b u r n and tip t h e m out of
remnants of the vein u n d e r cold r u n n i n g water.
the pan as soon as y o u can s m e l l the aroma. This m e t h o d enhances the flavours of the spices. After they cool, they are
SPROUTING MUNG BEANS
usually g r o u n d to a powder. This procedure is also used i n
Rinse the m u n g beans, then p u t t h e m i n a b o w l , cover w i t h
m a k i n g various spice mixtures such as G a r a m Masala (see
w a r m water and leave for at least 8 hours o r overnight.
page 23). T h e spices are t h e n ready for use i n Indian dishes.
D r a i n and rinse the beans, put t h e m i n a clean, damp, m u s l i n c l o t h and tie i t to enclose t h e m . Leave i n a w a r m place for
FRYING SPICES (TAKDA/BAGHAR)
another 8 hours, o r u n t i l the outer casings of the beans begin
Heat some o i l or m e l t some ghee or butter i n a hot p a n and
to crack and tiny white sprouts appear. S p r i n k l e w i t h a little
add the spices, w h i c h are often w h o l e but sometimes g r o u n d .
w a r m water once or twice w h i l e the beans are sprouting
Fry t h e m u n t i l they splutter and sizzle. T h e y s h o u l d n ' t b u r n .
i n the c l o t h to prevent t h e m d r y i n g out. Rinse the sprouted
This process, w h i c h intensifies the flavours of a dish, is either
beans and use immediately, or wrap i n a d a m p c l o t h and
carried out as the first step i n c o o k i n g , before adding the
refrigerate u n t i l required. However, they need to be
onions, for example, o r as the last stage w h e n this spice-
cooked w i t h i n 48 hours.
p e r f u m e d o i l is t h e n added to a dish as a final t o u c h o r a garnish. T h e garnishing technique is often used for lentil dishes, chutneys, salads and vegetable recipes.
THE BASICS: CHUTNEYS AND SPICE MIXTURES
Wmn^K
ig
CHUTNEYS AND SPICE MIXTURES MANGO CHUTNEY
MINT AND YOGURT CHUTNEY
AAMKI CHUTNEY
PUDINA RAIT A
SERVES 4 PREPARATION TIME: 10 MINUTES COOKING TIME: 15 MINUTES
PREPARATION TIME: 10 MINUTES
Chutneys in India tend to be sharp and sour and are served with a main meal or as a side relish for savoury snacks. Although there are countless 2 green chillies, roughly chopped commercial mango chutneys available, it is rare to find one with noticeable a generous handful mint leaves thick chunks of fruit throughout. 1 bunch Coriander leaves, roughly chopped 1 Onion, roughly chopped
3 tbsp vegetable oil 1 large ripe mango, peeled and roughly chopped (seepage
18)
4 tbsp natural yogurt
2.5cm/lin piece root ginger, peeled and grated
i tbsp lemon juice
2 tbsp sugar
Vi tsp salt
i tbsp malt vinegar '/, tsp chilli powder ' i isp salt
1
all of the ingredients i n a blender and blend until the m i x t u r e forms a thick, coarse paste.
2 f H i' 1H
the oil i n a heavy-based saucepan over a l o w heat.
'••
the chutney to an airtight containci and
refrigerate for u p to 4 days.
the mango, ginger, sugar, vinegar, chilli powder and salt and cook, stirring occasionally, for 15 minutes, or u n t i l
VARIATION
I he mango is soft.
CORIANDER CHUTNEY - I'm 2 bunches roughly chopped
3 R E M O V E the pan f r o m the heat and leave the chutney to i ool completely. R the c o o l chutney to an airtight container
I .IIKI
n l i igcrate lor up to 2 weeks.
coriander leaves, 2 chopped green chillies, 1 teaspoon lemon juice, 1 teaspoon sugar and Vi teaspoon sail in a blender and blend until a line paste forms. A d d 2 tablespoons watel il 11" m i x t u r e seems too dry. Iranslcr to an airtight container and rel rigerate lor up to 4 days.
THE BASICS: CHUTNEYS AND SPICE MIXTURES
COCONUT AND TOMATO CHUTNEY
release the fibres and seeds, then strain t h r o u g h a n y l o n sieve into a b o w l , using the back of the spoon to extract as m u c h juice as possible. Discard the t a m a r i n d p u l p and set
MYSORE CHUTNEY
aside the juice. 2
SfiRVES 4 PREPARATION TIME: 10 MINUTES
"'• 1 tablespoon of the oil in a frying pan over
ft
a m e d i u m heat. A d d the chillies and fry, stirring constantly,
COOKING TIME: 5 MINUTES
for 30 seconds, or u n t i l they sizzle. Watch the chillies
Fresh coconut marks this flavoursome chutney with a subtle sweetness that is nicely balanced by the heat of the dried chillies. If fresh coconut is not available, unsweetened desiccated coconut makes a suitable substitute.
carefully so they do not b u r n . 3
;
' the chillies to a blender w i t h the tomatoes,
coconut, salt, tamarind juice and 2 tablespoons water and blend until a fairly s m o o t h paste forms. T i p the chutney
2 tbsp
tamarind pulp
2 tbsp
groundnut oil
6
dried red chillies, s t a l k s
2
tomatoes, r o u g h l y
into a bowl and set aside. 4 II it: ft r the r e m a i n i n g 1 tablespoon o i l i n the w i p e d - o u t pan over a m e d i u m heat. A d d the c u r r y leaves, mustard seeds,
removed
c u m i n seeds and asafoetida and fry, stirring constantly,
chopped
for 30 seconds, or until the seeds begin to splutter.
Vi C O C O n U t ( a b o u t 200g/7oz), p e e l e d a n d b r o k e n i n t o p i e c e s
Watch carefully so they do not b u r n .
'A tsp salt 6 curry leaves
5
this m i x t u r e over the c o c o n u t and tomato
% tsp brown mustard seeds
chutney and stir w e l l . T h e chutney is n o w ready to serve,
'A tsp cumin seeds
or it can he left to c o o l , transferred to an airtight container
a pinch
asafoetida
and refrigerated for 3—4 days. Remove it f r o m the fridge about 10 minutes before serving so the flavour of the coconut isn't masked by the cold.
1 PU
the t a m a r i n d p u l p in a heatproof b o w l , p o u r over
enough boiling water to cover and leave to stand for 10 minutes. Use a w o o d e n spoon to press the pulp and
1 HE BASICS: CHUTNEYS AND SPICE MIXTURES
Wmmtm
TOMATO CHUTNEY
as m u c h juice as possible. D i s c a r d the tamarind pulp
IAMAI AH CHUTNEY
and set aside the juice. 2 f * U 1 the tomatoes i n a large saucepan over a m e d i u m
IIRVIS 4
heat. A d d the garlic, sugar, c h i l l i powder, salt, t u r m e r i c
hill I'AHATION TIMC: 10 MINUTES, PUIS COOUNGTIME
and t a m a r i n d juice and b r i n g to the boil, stirring. Reduce the heat to l o w and leave the m i x t u r e to s i m m e r for
luimilnnntt tamarind combine to create a tangy, aromatic chutney, ihr, iriipu works just as well with canned tomatoes, if fresh ones din nut in season.
iv III.
tomatoes, peeled (see page 18)
3 and chopped
i loves, chopped
p.i l lit'
II | sugar I dp chilli powder i
II
..ill
1 ''i turmeric
1
1
i ili pgroundnut oil
in H I ry leaves • i p brown mustard seeds .i
I I
and t h i c k e n . R e m o v e the pan f r o m the heat and set aside u n t i l the chutney cools completely.
lib p tamarind pulp I
10 minutes, stirring occasionally, to blend the flavours
i. asafoetida
the t a m a r i n d p u l p i n a heatproof b o w l , p o u r over
I in > u i' 11 b o i l i n g w a t e r to cover and leave to stand for In minutes. I Ise a w o o d e n spoon to press the p u l p and i. I. . i v I he fibres and seeds, then strain t h r o u g h a n y l o n |i i iiiiu a bowl, using the back of the spoon to extract
the c h u t n e y to a blender and blend u n t i l a s m o o t h paste forms. Spoon the chutney into a glass jar w i t h a tight-fitting, n o n - m e t a l l i c lid, but do not close.
4 n i." ft i the o i l i n a f r y i n g pan over a m e d i u m heat. A d d the c u r r y leaves, mustard seeds and asafoetida and fry, stirring constantly, for 30 seconds, or u n t i l the seeds splutter. Watch carefully so they do not b u r n . 5 II
;
the spice m i x t u r e into the chutney and m i x w e l l .
T h e c h u t n e y is n o w ready to use, or it can be left to cool in the glass jar, t h e n sealed and refrigerated for up to 2 weeks.
21
THE BASICS: CHUTNEYS AND SPICE MIXTURES
CUCUMBER RELISH
c h i l l i and % teaspoon salt. Heat 1 tablespoon vegetable o i l
KHEERA RAITA
i n a f r y i n g pan over a m e d i u m heat, add 6 c u r r y leaves and % teaspoon b r o w n m u s t a r d seeds and fry, stirring constantly,
SERVES 4 PREPARATION TIME: 5 MINUTES, PLUS CHILLING
u n t i l the spices splutter. Watch carefully so they do not b u r n . Immediately tip the m i x t u r e into the y o g u r t and stir w e l l .
A raita is a yogurt-based condiment usually containing vegetables. C o v e r the b o w l w i t h c l i n g film and refrigerate u n t i l required. Raitas are designed to be cooling, to counteract the effects of any spicy hot dishes. So, if you find a curry too fiery, balance the heat Serve chilled. with a milk-based preparation such as this one. GARLIC, YOGURT AND PEANUT RELISH - Put 300ml/
'A cucumber,
coarsely grated
300ml/10 % f l o z / 1 %
cups
natural yogurt,
W'Atl oz/1% cups natural y o g u r t i n a large b o w l and whisk whisked
'/« tsp salt 'A tsp ground cumin a p i n c h freshly g r o u n d a pinch
black pepper
chilli powder
u n t i l s m o o t h . Stir i n 2 peeled and crushed garlic cloves, 1 finely chopped green chilli, 'A tsp salt and a h a n d f u l of finely chopped coriander leaves. Heat 1 tablespoon of vegetable o i l i n a f r y i n g pan over a m e d i u m heat and add 10-15 skinned and unsalted crushed peanuts. Fry for 1 m i n u t e , or u n t i l the peanuts t u r n golden b r o w n . T u r n off the heat and leave to
1
any excess water f r o m the grated cucumber, using y o u r hands.
2
the c u c u m b e r i n a b o w l , t h e n stir i n the yogurt.
3 a I I n i n the salt, c u m i n , black pepper and c h i l i powder. Cover the b o w l w i t h cling film and refrigerate until required. Serve chilled.
VARIATION ONION AND YOGURT RELISH - Put 300ml/10%fl oz/ VA cups n a t u r a l y o g u r t i n a large b o w l and whisk until s m o o t h . Stir i n 1 chopped o n i o n , 1 finely chopped green
cool. Stir the peanuts into the y o g u r t relish, cover the b o w l w i t h cling film and refrigerate u n t i l required. Serve chilled.
THE BASICS: CHUTNEYS AND SPICE MIXTURES
11 MON PICKLE
GARAM MASALA
A///1 IIHIkAACIIAAH
GARAM MASALA
H p A M T I O N TIMI 10 MINUTES. PLUS 30 MINUTES SOAKING TIME AND I W M K S MA HIRING TIME
MAKES ABOUT 5 TBSP PREPARATION TIME: 5 MINUTES COOKING TIME: 2 MINUTES
Hlitm/m UIK ,u f pitipared with various spices and oil, rather ttuui I ho nil in litis incipe comes from the skin of the lemons. I ll m . H I ' . I
. ' . . „ S.lll ..,//!• i . ••)•%.sugar | .i11I\ ,i11
iii
seeds
i l l |i .1 n i l chillies
73
Garam masala quite literally means a mixture of hot spices and is a blend of dry-roasted whole spices from northern India that are ground a powder. Garam masala is usually added at the end of cooking to finish off a dish with a delicate aroma of roasted spices, but it can also be added with other spices during cooking. Once you've made this, you'll find the is no comparison between a fresh blend you make at home and the shopbought varieties that have been sitting on a shelf for months.
4 p i e c e s cinnamon
S t i c k or C a s s i a
bark, e a c h 5cm/2in
long
12 bay leaves II the lemons, then leave t h e m to soak in c o l d •I'll
v i i li ii 30 minutes. D r y the lemons, then top
NHll I ill I I hem and cut each into 8 pieces. 11 it lemons and the r e m a i n i n g ingredients in III in
n i ' i i l l i i
howl and m i x together.
\I I H the pickle m i x t u r e to a large glass jar w i t h • I
5 black cardamom pods 20 green cardamom pods 2 t b s p coriander seeds 2 t b s p cumin seeds l tsp cloves l tsp black peppercorns
iillii Iul, seal and leave i n a w a r m place for
' ' I I nil II e using.
1 H E A T a dry frying pan over a m e d i u m - l o w heat u n t i l you can feel the heat rising. A d d the c i n n a m o n stick
lAKI i l i j,it gently at least once a day to ensure ' i - I lull id I e leased 11
or cassia bark, bay leaves and black c a r d a m o m and roast
ns begin to t u r n dark, the pickle is ready
'i l t d i tgei. tie alter o p e n i n g . T h e pickle w i l l keep for i In * in. mi Ii'' in t he I ridge.
for 30 seconds, shaking the pan. 2
the remaining spices and continue roasting, shaking the p a n , for about a further 1 m i n u t e , or u n t i l y o u can
THE BASICS: CHUTNEYS AND SPICE MIXTURES
'.'.'1
smell the a r o m a of the spices. Watch carefully so they do not b u r n . 3 .:
= ' . the pan from the heat and immediately tip
the spices o n to a plate and leave to cool completely. 4
MANJU'S QUICK CURRY PASTE MANJU Kl JHA TP A T MASALA
the spices to a spice m i l l and blend until
I S 072 TBSP •ARATION TifVSE
finely g r o u n d . Store the m i x t u r e i n an airtight container, away f r o m direct sunlight, for u p to 6 m o n t h s .
VARIATIONS PANCH PHORON
— Heat a dry f r y i n g pan over a m e d i u m -
l o w heat. A d d 4 dried red chillies, Vi teaspoon each b r o w n mustard seeds, fenugreek seeds, nigella seeds and fennel seeds and roast, shaking the pan constantly, for about 3 minutes, or until y o u can s m e l l the aroma. Watch carefullv so the seeds do not b u r n . Leave to cool completely, then grind and store as above.
DHANSAK MASALA -
This blend of spices and other ingredients is used to create a flavourful curry sauce. This paste provides a base to a medium-hot, tangy curry. 2 tbsp
vegetable oil
2 tsp tomato puree 2 tsp ground cumin 2 tsp ground coriander l tsp turmeric 'A tsp
Garam Masala (seepage 23)
% tsp chilli powder % tsp salt
Heat a dry frying pan over a
m e d i u m - l o w heat. A d d a5cm/2in piece c i n n a m o n stick or cassia bark, 20 green c a r d a m o m pods, 2 teaspoons each c u m i n and coriander seeds, 1 teaspoon each black peppercorns, b r o w n m u s t a r d seeds and fenugreek seeds, 4 bay leaves and Vi teaspoon each cloves and t u r m e r i c . Roast, shaking the pan constantly, for about 3 minutes, or u n t i l y o u can s m e l l the aroma of the spices. Watch carefully so they do not b u r n . Leave to cool completely, then grind and store as above.
1 M l A all the ingredients i n a small bowl to f o r m a thick, reddish b r o w n paste. 2 ..
;
C at once, or transfer to an airtight container and
refrigerate for up to 9 days.
THE BASICS: CHUTNEYS AND SPICE MIXTURES
MADRAS CURRY PASTE GHIA MASALA
3
Mi
• t a J H
25
the o i l into a saucepan over a m e d i u m heat.
A d d the garlic, ginger, chilli powder and t u r m e r i c and stir w e l l . T i p i n the freshly g r o u n d spices and fry, stirring constantly, for 30 seconds to 1 m i n u t e until the o i l separates. 4 K c M O w l r , the pan f r o m the heat and leave the paste to
Ilm 1'iiiniiml coriander and cumin, spicy black pepper and nutty • 'ii n mustard featured in this curry paste create an authentic taste cool completely. Transfer the paste to an airtight container nl mill win India. and store, away f r o m direct sunlight, for u p to 6 m o n t h s .
i i t |.l)l.uk peppercorns
VARIATION
M I . pi oriander seeds
GREEN MASALA PASTE - Heat a dry frying pan over
lit | ( 11mi 11 seeds
a m e d i u m - l o w heat, add a 5cm/2in piece c i n n a m o n stick
11 p brown mustard seeds
or cassia bark, 9 black peppercorns, 4 cloves and 1 teaspoon
i i.ni in n / / , cup vegetable oil 1
c u m i n seeds and roast u n t i l y o u can s m e l l the aroma.
I I Ii . loves, crushed
i. III
in
piece
root ginger, peeled and
chopped
i ii. | i hi Mi powder i tli i' I i n ineric
Watch the spices carefully so they do not b u r n . Immediately tip the spices on to a plate and leave to cool completely, then p u t t h e m in a spice m i l l and blend until finely g r o u n d . T i p into a blender and add a 5cm/2in piece peeled and chopped root ginger, 5 chopped garlic cloves,
11 a dry trying pan over a m e d i u m - l o w heat. A d d the I" | '| 'i 11 i n us and the coriander, c u m i n and mustard seeds
2 chopped green chillies, 1 chopped o n i o n , a h a n d f u l coriander leaves, 9 m i n t leaves, 2 tablespoons vegetable o i l ,
Ihil II nisi, shaking the pan occasionally, u n t i l y o u can smell
1 tablespoon l e m o n juice and V* teaspoon salt and blend
ill
u n t i l a coarse, light green paste forms. Store as above.
1
II •
>111.i.
Watch the spices carefully so they do not b u r n .
m m e I he pan f r o m the heat and i m m e d i a t e l y tip the pli rs on lo a plate and leave to cool completely. I he spices to a spice m i l l and blend u n t i l
lllli l\, then set aside.
26
-
• •
THE BASICS: BREADS
BREADS NAANS
2
NAANS
the Hour, baking powder and salt in a large b o w l . M a k e a w e l l i n the centre. P o u r the o i l , y o g u r t and m i l k into the w e l l , then add the yeast m i x t u r e . M i x u n t i l
MAKES 4
a soft d o u g h forms. If the d o u g h is dry and doesn't come
PREPARATION TIME: 15 MINUTES, PLUS AT LEAST 30 MINUTES RISING TIME COOKING TIME: 10-1S MINUTES
together, sprinkle over 1—2 tablespoons water.
= i the d o u g h bv idouching your hand into a fist, Naan, the Persian word for bread, refers in Indian cookery to this oval then wet y o u r knuckles and press t h e m repeatedly into flatbread made with white wheat flour and usually leavened with yeast. Milk or yogurt is added for greater volume. Naans are traditionally madethe d o u g h , pressing against the side of the b o w l , until a soft, in a tandoor - a large, charcoal-heated, bowl-shaped oven. The breads s m o o t h d o u g h forms. This s h o u l d take about 10 minutes. are placed on the inside walls of the oven and baked in minutes. Although 4 the b o w l w i t h a clean, d a m p tea towel or cling tandoor-baked naans are more rustic looking and larger than those made 3
:
in a domestic oven, yours will taste the same. Naans can be cooked the film and leave the d o u g h in a w a r m place to rise until day before, stored in an airtight container and reheated in an oven at it increases in v o l u m e and is no longer sticky. This w i l l 180°C/350°F/Gas 4 for 5 minutes. To prevent them drying out, sprinkle them with a few drops of water and wrap them in foil before reheating.take at least 30 minutes, but ideally leave for i-A hours. 5
I tsp dried yeast
grease a baking tray large e n o u g h to h o l d 4 naans.
i tsp sugar 200g/7oz/l% cups
r ft T the oven to 200°C/400°F/Gas 6 and l i g h t l y
6 '• i'i L- ? ! d o w n the d o u g h , then divide it into 4 balls
p l a i n flour,
p l u s e x t r a for d u s t i n g
'/i tsp b a k i n g powder
of equal size. L i g h t l y flour the w o r k surface and r o l l each ball into a l o n g oval shape about 5mm/!4in thick. D o not
% tsp salt
r o l l t h e m too t h i n , or they w i l l be too crispy.
1 tbsp
Vegetable Oil, p l u s
2 tbsp
natural yogurt
of the oven and bake for 10—12 minutes u n t i l they p u f f up
2 tbsp
milk
slightly and are golden and flaky. Serve hot.
extra for greasing the b a k i n g tray
1 r u \e yeast in a s m a l l b o w l and stir in 1 tablespoon w a r m water. Stir i n the sugar and leave i n a w a r m place, uncovered, for 5 minutes, or until bubbles appear and the m i x t u r e looks a little frothy.
7 I"" M f the naans o n the baking tray, place t h e m i n the centre
