Download - An Indian Housewife's Recipe Book - WordPress.com€¦ · The author is an Indian housewife, living in Britain. She enjoys cooking and has made it one of her particular hobbies and

ANINDIANHOUSEWIFE’SRECIPEBOOK

Inthesameseries

TheCurrySecretTheNewCurrySecretSteaming!IceCreamMadeEasyChineseCookerySecrets

Constable&RobinsonLtd3TheLanchesters

162FulhamPalaceRoadLondonW69ER

www.constablerobinson.com

FirstpublishedintheUK,1985

ThiseditionpublishedbyRightWay,animprintofConstable&Robinson,2009

Copyright©LaxmiKhurana,1985,2009

TherightofLaxmiKhuranatobeidentifiedastheauthorofthisworkhasbeenassertedbyherinaccordancewiththeCopyright,Designs&PatentsAct,1988.

Allrightsreserved.Thisbookissoldsubjecttotheconditionthatitshallnot,bywayoftradeorotherwise,belent,re-sold,hiredoutorotherwisecirculatedinanyformofbindingorcoverotherthanthatinwhichitispublishedandwithoutasimilarconditionincludingthisconditionbeingimposedonthesubsequent

purchaser.

AcopyoftheBritishLibraryCataloguinginPublicationDataisavailablefromtheBritishLibrary

ISBN:978-0-7160-2078-3

PrintedandboundintheEU

http://www.constablerobinson.com/

PREFACE

TheauthorisanIndianhousewife,livinginBritain.Sheenjoyscookingandhasmadeitoneofherparticularhobbiesandinterests.WhenentertainingfriendsshehasoftenheardremarkstotheeffectthatIndiancookingiscomplicated,time-consumingandverydifficult.Thisisnottrue.Indiancookingcanbefunandsimple.Thisbookremovesthemyths,andexplainsIndiancookingbystraightforwardstepbystepmethods.Manyoftherecipesinthebookarefor‘family’disheswhichwouldnotbeservedinrestaurants.HencethetitleAnIndianHousewife’sRecipeBook.

ACKNOWLEDGEMENTS

Writingabookwhileinfulltimeemploymentisnoteasy.Myfamilyandespeciallymychildrenhaveshownalotofpatienceandgivenmeeveryencouragement.Mychildrenandmanyofmyfriendshavebeenguineapigsfortestingtherecipes.Iwouldthereforeliketothankallmyfriendsfortheirefforts,andthequestion–Whydon’tyouwriteabook?Thisisbasicallywhatstartedit.SoIwouldliketodedicatethebooktomytwochildrenMickyandReetaand

myhusband,withoutwhoseeffortsthisbookwouldhaveneverseencompletion.

CONTENTS

Introduction

1.STARTERSOnionBhajisPotatoPakorasSpinachPakorasMixedPakorasChickenPakorasFishPakorasVegetableSamosasBeefSamosasTandooriSpareRibPorkChopswithSaladTandooriChickenTandooriFishwithSaladBeefKebabsLambKebabswithSaladSpareRibs(cookedinmicrowaveoven)TomatoSoupPotatoKachorisMoongKachorisPorkTikkaChickenTikkaBeefTikkaLambTikka

2.SAVOURYSNACKSMathiVidaChavadaHandvaChanaDhalFriedSavouryPeanutsSavouryCashewNutsPoppadums

3.MEAT,FISHANDEGGCURRIESRedChoriandMinceCurryMincedLambCurryLamb’sLiverCurryDryBhoonaLambChopsLambVindalooChickenVindalooBeefKoftasBeefCurrySpinachLambMadrasButterBhoonaBeefCurryFrozenChickenCurryFreshChickenCurryFriedChickenCurryPorkCurryStuffedMackerelCurryCodFishCurryDryBhoonaMushroomandPrawnCurryEggandPotatoCurryPrawnandPepperCurry

4.DHALSVallDhalSplitUradDhalRedKidneyBeans(Whole)DhalWholeUradandRedKidneyBeansDhalSplitMoongandSplitLentilDhalWholeLentilDhalSplitLentilDhalWholeMoong,DryToovarDhalBlackChanaDhalWhiteChanaDhalBlackEyeBeansDhalChanaandMarrowDhalSplitMoongDhal

5.VEGETABLECURRIESCutOkraCurry

OkraandChipsCurryFrozenMixedVegetableCurryMadrasPotatoandPeaCurryGujaratiPotatoCurryPunjabiPotatoCurryBombayPotatoCurryGujaratiGreenBeanCurryFreshMixedVegetableCurryAubergineandPotatoCurry(Dry)AubergineandPeaCurryAubergineandSpinachBharthaCauliflowerandPotatoCurry(Dry)FreshSpinachCurryWhiteCabbageCurryTindoraCurryVallourVegetableCurryGreenPepperwithNewPotatoCurryGuaerCurryKaduandTomatoCurry

6.RAITAS,CHUTNEYSANDPICKLESPlainFreshNaturalYoghurtPotatoandOnionRaitaOnionandCucumberRaitaGarlicChutneyFreshMintChutneyFreshMintandAppleChutneyGreenChilliPickle(Fried)FreshGreenChilliPickleLemonandGreenChilliPickleCarrot,WhiteCabbageandGreenChilliPickleCarrotPickleApplePickle

7.MISCELLANEUSChapattisBhaturasFriedRiceChickenBiryani

PeaPilawRiceLambBiryaniVegetableBiryaniPlainParothasParothasstuffedwithPotatoesParothasstuffedwithCauliflowerPurisLassiSaffronAlmondMilk

8.SWEETSDrySweetVermicelliKheerGulabJamanBesanBarfiCarrotHalvaKulfiSemolinaHalvaSaffronAppleandAlmondPudding

APPENDIXSpiceNames

INDEX

INTRODUCTION

Indianfood,andspicyfoodingeneral,hasbecomecommonandincreasinglypopularoutsideIndiaoverthepastfewdecades.ThisisespeciallytrueintheUK,wherecosmopolitaninfluenceshaveincreasedthenumberofnon-Englishrestaurantsconsiderably.Inspiteofallthis,thereremainsamyththatIndiancookingiscumbersomeandtime-consuming.ThisbookexplainshowIndiancookingcanbesimple,basedonafew,well-knownspiceswhichareeasilyavailable.ForsimplicityIhavedividedIndiancookingintoanumberofsections:

starters;savourysnacks;meatandfishcurries;dhals;vegetablecurries;chutneys,picklesandraitas;sundries,likechapattis,rice,etc;andsweets.Startersandmeatcurrydishesareprettystandard,andeasilyunderstoodbymostpeople.However,thedhalsandvegetablecurriesofferalotofvarietyandaremuchusedinIndianhomes,butarenotsoreadilyavailableinrestaurants.Therefore,besidescoveringthemorepopularmeatandsundrycookery,thisbookcoversarangeofdhalandvegetabledishestogiveyoutheopportunityoftryingthem.

UtensilsandEquipmentHerearesomebasicutensilsandequipmentneededforIndiancooking:

atava–heavy-basedflatpanwhichcanbeboughtatmostIndianshops.Ifthisisnotavailable,thenalargeheavy-basedfryingpancanbeused;aliquidizerorfoodprocessor;asieveorskimmer(usedfordeepfryingfoods);awok,oralarge,deepfryingpan;acolander;andalargeservingspoon(markedwithspoonmeasurements).

InIndia,andinmanyrestaurantsintheUK,atandoorisoftenused.Thetandoorisaclayoven,whichisheatedtoaveryhightemperatureinexcessof800°F(430°C).MostIndianhomesintheUKdonothaveatandoor,andthereforenormallyuseanordinaryovenfortandooridishes.

IngredientsSomeofthecommonlyusedingredientsinclude:tandoorimasala,garammasala,

madrascurrypowder,garlic,ginger(bothfreshandpowdered),chillipowder,turmericpowder,hing(asafoetida),coriander(fresh,seedsandpowdered),blackpeppercorns,cinnamon,cardamom,cloves,nutmeg,cumin(bothseedsandpowdered),fennelseeds,fenugreekseeds,rai(bothblackmustardseedsandpowder),soysauceandghee.Tandoorimasala,garammasalaandmadrascurrypowderaremixturesof

otherspices.Tandoorimasalaisacombinationofsalt,coriander,cardamompowder,

cinnamonpowder,blackpeppercorns,cuminpowder,groundcloves,chillipowder,groundbayleaves,mace,nutmeg,fenugreekpowder,garlicpowderandgingerpowder.Itiseasilyavailableinmostlargesupermarkets.Garammasalaisacombinationofcorianderpowder,cuminpowder,black

peppercorns,gingerpowder,cinnamonpowder,pimento,cardamompowder,groundbayleaves,groundclovesandnutmeg.Thisagainiseasilyavailableinlargesupermarkets.Madrascurrypowder,againveryeasilyavailablefrommostsupermarkets,is

amixtureofcuminpowder,chillies,turmericpowder,groundmustardseeds,groundpoppyseeds,garlicpowder,andgroundfenugreek.Gingerisavailableinbothfreshandpowderform,andisareddish-brown

colouredroot.Tousefreshginger,removetheskinoftherootandthenchopfinely.Inpowderedform,therootisfirstdriedandthenground.Gingercanbepurchasedalreadypowdered.Garlic,again,isavailableinbothfreshandpowderedform.Itisaverystrong-

smellingbulb,consistingofanumberofsmallsections,knownasclovesofgarlic.Tousefreshgarlic,removetheskinfromtheclove,andchopfinely.Forthepowderedform,thegarlicisdriedandthenground,oritcanbepurchasedalreadypowdered.Chillipowderisoftenavailableinvaryingdegreesofhotness.Irecommend

thatmilderformsofchillipowderareusedinitially.Aftersometime,whenyoureallywanttotryextrahotdishes,theneitheruseslightlylargerquantitiesofmildchillipowder,orbuyahottervariety.Freshgreenchilliesareusedinmanyrecipes.Ifthesearechoppedbyhand

(ratherthanaliquidizerorfoodprocessor),youshouldmakesurethatyouwashyourhandswithsoapimmediatelyaftercuttingthem.Thisisessentialbecauseotherwiseaburningsensationwillbefeltonyourhands.Thissensationtransferstoanyotherpartofyourbodythatyoutouch.Freshgreenchilliesareavailableatmostsupermarkets.Turmericpowderisthepowderedformofthestemofaplant.Itisbright

yellowincolourandiswidelyavailable.

Hing(asafoetida)isagumresinwhichisavailableeitheringumorpowderform.Ithasaverystrongsmell,andismainlyusedforflavouring.Italsoaidsdigestion.ItisavailableinmostIndianshopsbutisnotgenerallyfoundinsupermarkets.Someofthecurriesinthisbookusehing,butifitisnotavailable,thenthecurrycanbecookedwithoutit.Thefragranceofthecurrywillbelessstrongbutonlyasmalldifferenceintasteisapparent.Corianderisavailableinthreeforms:fresh,whichisagreenleafusedfor

garnishingandflavouring;powder,whichisusedforflavouring;andseeds,whicharesometimesusedforgrowingfreshcoriander.Powderedcorianderiseasilyavailable,butfreshcoriandercanbedifficulttoobtain.Ifitisnotavailablethenusefreshparsleyforgarnishinginstead.Blackpeppercornsaremainlyusedinsavourysnacksandbiryanis.Itisthe

fruitofaplantandiseasilyobtainableinmostsupermarkets.Powderedformisoftenusedinraitasandpickles.Cinnamonisalsoavailableintwoforms:cinnamonstick,whichisthedried

barkoftheAsiaticshrub,brokenintosmallerpieces;andthepowderedform,whichcanbeusedinsteadofthestick.Thepowderedformcanbeeasilyobtained.Cardamomisadriedfruitwithveryaromaticseeds.Severaloftheseedsare

enclosedtogetherinalightgreenorcreamish-whitecolouredpod.Thepodcanbeusedwhole,ortheseedscanberemovedfromthepodsandthenused.ClovesarethedriedflowerbudsofaspecialAsiatictree.Theyareused

whole,forflavouring,inmanycurries.Nutmegistheveryhard,aromaticseedofatree.Theseedsareground,and

powderednutmegiseasilyavailableinmostsupermarkets.Cuministhedriedfruitofanumbrellatypeofplant(umbelliferous),whichis

usedforflavouring.Boththepowderedformandtheseedsareverywidelyusedincurriesandpickles.Bothformsareeasilyavailablefromsupermarkets.Fennelseeds,likecumin,arealsoadriedfruit.Theyareusedinsomerecipes

andformakingtea.Fennelseeds,lightgreenincolour,haveaverymildbittertaste.Theyarealsoofteneatenraw.Fenugreekseedsareverydarkorangeincolourandareoftenusedtogrow

freshfenugreek.Groundfenugreekisusedinmakingvariousmixedspicesandinchutneysandpickles.Freshfenugreekisavegetable,sometimescookedlikespinach.Rai(blackmustardseeds)aretheseedsfromthepodsofyellowflowersofa

smallplant.Theseedsareusedforflavouringcurries,andthepowderedformisusedforpickles.BothvarietiesofraiareavailablefrommostAsianshopsorlargesupermarkets.Sometimeshealthfoodshopsalsosellrai.

Soysauce,anextractofsoyabeans,isnotcommonlyusedinIndia.Elsewhere,however,manyIndianhomesuseitforcookingcurries.GheecanbeobtainedfromsomeIndianshops,butclarifiedbuttercouldbe

usedinitsplace.Clarifiedbuttercanbemadebyboilingunsaltedbutteritselfforabout20minutes,allowingittocool,andthenskimmingoffthescumonthesurfacetoleaveaclearliquid.Ifsaltedbutterisused,thentheclearliquidshouldbepouredoff,andthesaltresidueleftinthepan.Theclearliquidsolidifiesaftercoolingandisusedforcooking.Theresidueisthrownaway.Mostofthesespicescanbeobtainedinbulk,andstoredinacoolplaceforup

toninemonthsorayear.Itisalotcheapertobuyspicesinthiswaythantobuyanoccasionaltwoorfourouncepacket.Ifyoufinditdifficulttoobtaingarammasala,tandoorimasala,madrascurrypowderoranyoftheotherspices,thereareanumberofIndianshopswhichsellbypost.

MarinatingInIndiancooking,theprocessofmarinatingisfrequentlyusedtoflavourfoods.Marinatingisoftendonebysoakingthefoodtobeflavouredinamixtureofyoghurtandspices.Theminimumamountoftimeformarinatingisaboutfourhours,butthelongeryouleavefoodmarinating,thebetterittastes.Thisisespeciallytrueoftandooridishes,wherethefreshmeatneedstomarinateforabouteighttotwelvehours.Marinationalsoservestotenderisemeat.

DhalsDhals,oftencalledpulses,aredifferenttypesofseeds,usedtomakeavarietyofdishes.Thereareaboutfifteendifferenttypesofdhals;andagainthesecanbeboughtinbulkandstoredforuptoayear.ItisverydifficulttodescribeallthedifferenttypesofseedsinEnglish;onlyacouplearewell-knowninEnglishhouseholds,namelylentilsandchickpeas.MostothervarietiesareavailableinIndianshops,andtheIndiannamesmaybeusedtobuythem.Dhalsareanacquiredtaste,andthereisatremendousvarietyinthewaytheycanbecookedand,accordingly,intheirflavour.Theyareusuallyservedwithrice,oranothercurry.Caremustbetakenincookingdhals,toensurethattheseedsarewell-boiled.Theyshouldnotbeeatenraw.Thisisbecause,unlesscookedproperly,theycanbedifficulttodigest.Inallthedhalrecipes,cookingtimesshouldbecarefullyadheredto.Differenttypesofdhalsareoftengroundtomakeflour.Thisflourisusedto

makepoppadums,dhokraandavarietyofotherdishes.AlsousedinIndiancookingaretwoverycommonlyusedflours:besan,orgram,flour,andchapattiflour.Besanflourismadefromgroundblackgrams,whicharepulses.Chapatti

flourismadefromgroundwheat.NeitheroftheseflourshasadirectEnglishequivalent,butareeasilyobtainablefromIndianshops,orhealthfoodstores.Dhalsoftencontainimpuritieslikedustparticlesandchaff.Sobeforetheyare

cooked,theyneedtobewashedproperly.Thisisdoneinoneofthefollowingtwoways:

Theseedscanbeindividuallysortedout,afewatatimeandtheimpuritiesindividuallypickedout.Thismethodisthebest,butisverylaboriousandtime-consuming.Afastermethodwhichisnearlyassuccessfulistowashthedhalinsuchawaythattheimpuritiessinktothebottomorfloattothetop.Thisisdonebytakingtwolargepansandplacingthedhalinoneofthem.Addplentyofcoldwatersothatitcoversthedhalbyabouttwoinches.Nowshakethepansoastostirthedhal.Thechafffloatstothetopandcanbethrownaway.Transfertherestofthecontentsgraduallytothesecondpanuntilverylittledhalisleftinthefirstpan.Theimpuritiesshouldbeatthebottomwiththissmallamountofdhal.Thisresiduecaneitherbediscardedwiththeimpuritiesorcarefullypickedsothatalltheimpuritiesarethrownaway.Repeatthisprocessofmixingfreshwater,stirringandtransferringthecontentsbackandforthaboutsixtoseventimes.Thismethodhassomethingincommonwiththeprinciplesof‘goldpanning’inoldentimes.

VegetablesThereisatremendousvarietyofvegetabledishesinIndiancooking.MostofthevegetablesaresoldinEnglishshops,e.g.potatoes,peas,aubergines,okraandpeppers.Thebookdoes,however,includerecipeswhichcontainfourratheruncommonvegetables.Thesearetindora,vallour,kaduandguaer.TheseareavailablefrommostIndianshops,andobviouslyhavetobeboughtfresh.Theclosestapproximationtoanyoneofthesefourspecialvegetablesismarrow,whichcanbeusedinsteadofkadu.Theseuncommondishesarewellworthatryifyouenjoyexperimentingand

arevegetarian.TheIndiannamescanbeusedtobuythesevegetables.

RaitasRaitasaremadefromfreshnaturalyoghurt.MostIndianhouseholdsmaketheirownnaturalyoghurt,andraitasalwaystastebetterwithfreshlymadeyoghurt.Obviouslytheyarenotamainmeal,butcouldbedescribedassundrydishes.

PicklesandChutneys

Picklesandchutneysarealwaysavailableatthetable–infact,anIndianmealwouldbeincompletewithoutavarietyofthem.Youcanbuymanyready-madepicklesfrommostEnglishsupermarkets,orelseprepareyourown,asshowninsomeoftherecipes.

QuantitiesofIngredientsIndiancookingisanacquiredart.Youcanneverbeverypreciseaboutthequantityofspices;itdependsverymuchonyourowntaste.Sometimesitisworthexperimentingwithquantitiesuntilyouarriveattheblendwhichsuitsyourowntastebuds.Itisalwaysbesttostartwithaminimumofspices,asIdointhisbook.Afterawhile,perhapsyoumightliketoaddotherspicestotherecipesinverysmallquantities,toexperimentwithflavours.Youshouldnotbeafraidtodothis,asallIndiancookinghasbeenhandeddownthroughthegenerations,eachgenerationvaryingtheblendsofspicesinitsownway.InmostIndianhouseholdstoday,thesamecurrycookedondifferentdaysmay

welltasteslightlydifferent.Themeasurementsofspicesinthisbookshouldthereforebeusedmoreasbasicguidelines,ratherthanashardandfastrules.Sincethisbookismainlyaimedatthereaderwhoiscookingforafamily,I

haveconstructedmostoftherecipesasenoughtofeedfourpeople.Ifthediningtableistobesharedbyalargerorbyasmallernumber,thentheamountofeachingredientmustbeincreased,orreduced,proportionately.Someingredientslikebayleavesandclovesareusedforcookingbutnot

eaten.Thecurryisservedwiththeseingredientsleftin,butthepersoneatingdiscardsthematthesideoftheplate.

PreparationandCookingTimesForconvenienceIhaveincludedapreparationandcookingtimeforeachrecipe.Thisisthetotalperiodfromthemomentofbeginningworkontherecipeuntilthetimethefoodistobeserved.Someofthesetimesarequitelong–severalhoursinafewinstances.Ofcoursethisdoesnotmeanthatthehousewifeisbusyforhoursjusttomaketheonemeal!Thepreparationandcookingtimesincludetheperiodsduringwhichtheingredientsaresoakingormarinating–animportantprocedurewhichimpartsthecharacteristicflavourtomanyIndianrecipes.Butthesetimesdoindicatetothebusyhousewifewhetheraparticularrecipecanbereadyforsuppertonight!

ServingthemealAsafinalnote,youmaybeinterestedtoknowhowatypicalIndianmealwouldbeserved.Usuallyitwouldstartwithdrinks,andanassortmentofsavoury

snacks,whilesittingaroundbeforedinner.Onceatthetable,themealtypicallybeginswithastarter,andthisisfollowedbyoneortwomeatdishes,accompaniedbyaricedishwithonevegetablecurryand/ordhal.Chapattisorparothasorpurisarealsoservedatthesametime,butusuallyonlyoneoftheoptionsisserved.Raitas,poppadumsandavarietyofpicklesandchutneysshouldalsobeplacedonthetable,togetherwithafreshsalad.Normally,asthedishesarelaidout,thedinershelpthemselvestoaselectionofeachastheyrequire.DrinkstoaccompanyIndianmealsareusuallynon-alcoholic,asthespicy

foodtendstodetractfromtheflavourofwine,andviceversa.Therefore,eithericedwaterwithasliceoflemonandasmallamountofsugarisserved,orlassi(yoghurtandwatercombined).However,wineorbeercanbeserved,accordingtoindividualtaste.Oncethemaincourseisfinished,thesweetisserved,followedbycoffeeor

tea.Indianteaismadebyaddingtea,ateaspoonfuloffennelseedsand2or3cardamomstowater,bringingthewatertotheboilandboilingforabout3to4minutes,addingmilkandboilingagainforabout2to3minutes,thusmakingastrongbrewoftea.Thisisusuallyserved,accompaniedbyfennelseedsmixedwithsugarcrystals,onaplate.Thisshouldgiveyousomeguidelines,ifyouareplanningonhavingafull

Indianmeal,onhowtoserve,andwhatdishestocombine.

ONIONBHAJIS(OnionRingsfriedingramflourbatter)

Serves4.Preparationandcookingtime:40mins.

ThisisoneofthemanyIndianstarterdishes.Itcanalsobeusedasasnackservedwithaglassofwine,etc.Forthisrecipeyouwillneedaliquidizerandadeepfryingpanorwok.

10g(½oz)freshginger,peeled10g(½oz)freshgarlic,peeled4greenchillies85g(3oz)besanflour(gramflour)½tspsalt½tspchillipowder½tspgarammasala½tsptandoorimasala90ml(3floz)water2largishonions,cutintorings600ml(20floz)cookingoilfordeepfrying

Method1. Puttheginger,garlicandgreenchilliesintoaliquidizerandprocessuntil

veryfinelychopped.2. Sievethegramflourintoamixingbowl.Addthecontentsoftheliquidizer,

salt,chillipowder,garammasala,tandoorimasalaandmixwell.Addthewaterandmixwellagainintoathickish,smoothbatter.

3. Addtheonionringstothebatterandmixgentlysothattheonionsarewellcoveredwithbatter.

4. Heattheoiltoahightemperatureinasmallwok,ordeepfryingpan.Whentheoilishot,removetheonionringsoneatatimefromthebatteranddeepfryintheoil.Thismethodoffryingonionsissimilartofryingchipsorfishinbatter.Fryonly6to7ringsatatime.

5. Servetheonionbhajiswhiletheyarestillhot.

POTATOPAKORAS(Thinlyslicedpotatoesingramflourbatter)


Thisisanothersavourysnackwhichcanbeservedathighteas.Itisalsoagoodstartertoamainmeal.Potatoloverswillenjoythisdish.Mostchildrenareveryfondofpotatopakoras.Forthisrecipeyouneedadeepfryingpanorwok.

170g(6oz)besanflour(gramflour)120ml(4floz)water340g(12oz)potatoes,peeledandslicedfinely,similartocrisps,butslightlythicker

¾tspgarlicpowder¾tspsalt¾tspchillipowder¾tspgarammasala¾tspturmericpowder600ml(20floz)cookingoilforfrying

Method1. Sievethegramflourintoamixingbowl.2. Mixtheflour,water,potatoes,garlicpowder,salt,chillipowder,garam

masala,andturmericpowderwell.3. Heatthecookingoiltoahightemperatureinawokordeepfryingpan.

Pickeachpotatopieceindividuallyfromthemixtureandplaceitinthehotoiluntilyouhaveabout10pieces.Thepakoraswillfloatintheoil,andeachsideshouldbedeepfrieduntilitisgoldenorange.Withasieve,drainthepakoras.

4. Repeatwiththeremainingpakorasandservewhilehot.

SPINACHPAKORAS(Slicedspinachingramflourbatter)


Thisisanothersavourysnackwhichcanbeservedathighteas.Itisalsoagoodstartertoamainmeal.Spinachloverswillreallyenjoyspinachpakoras.Forthisrecipeyouneedadeepfryingpanorwok.

110g(4oz)besanflour(gramflour)55g(2oz)spinach,finelychopped90ml(3floz)water¾tspsalt¾tspchillipowder3greenchillies,finelychopped¾tspturmericpowder600ml(20floz)cookingoilforfrying

Method1. Sievethegramflourintoamixingbowl.2. Mixtheflour,spinach,water,salt,chillipowder,chilliesandturmeric

powderwell.3. Heatcookingoiltoahightemperatureinawokordeepfryingpan.Takea

teaspoonfulofthespinachmixtureandplaceitgentlyinthehotoil.Repeatthisuntilyouhaveabout10pieces.Afterafewsecondsthepieceswillfloattothetopoftheoil.Thenfryeachsideofthespinachpakorauntilitisgoldenorange.Thisfryingprocessshouldtakeabout4to5minutes,otherwisetheoilistoohotandthereforetheheatshouldbelowered.Withasieve,drainthepakorasandplacethemonkitchenrollpaper.

4. Repeatwiththeremainingspinachmixture.5. Transferthepakorastoaservingdishandservewhilehot.

MIXEDPAKORAS(Onions,potatoesandspinachingramflourbatter)


Thisisanothersavourydishwhichcanbeusedasastarterorasnack.Itcanalsobeservedwithhighteasoratparties.Forthisrecipeyouwillneedaliquidizerorblenderandadeepfryingpanorwok.

10g(½oz)freshgarlic,peeled10g(½oz)freshginger,peeled5greenchillies170g(6oz)besanflour(gramflour)2potatoes,peeledandfinelychopped85g(3oz)freshspinach,finelychopped1largeonion,finelychopped1tspchillipowder1tsptandoorimasala1tspgarammasala1tspsalt1tspturmericpowder120ml(4floz)water600ml(20floz)cookingoilforfrying

Method1. Putthegarlic,gingerandgreenchilliesintoaliquidizerandchopfinely.2. Sievethegramflourintoamixingbowlandmixinthecontentsofthe

liquidizer,potatoes,spinach,onion,chillipowder,tandoorimasala,garammasala,salt,turmericpowderandwater.Mixeverythingwell.

3. Heattheoiltoahightemperatureinawokordeepfryingpan.Addabout10tablespoonfulsofthemixture,atablespoonfulatatime,totheheatedoil.Thesewillfloatandshouldbedeepfriedforabout3to4minutes,untileachofthefriedpakorasisgoldenbrown.

4. Removethepakoraswithasieveanddraintheexcessoiloffthembyplacingthepakorasonkitchenrollpaper.

5. Repeatwiththeremainingpakorasandservewhilehot.

CHICKENPAKORAS(Chickenpiecesingramflourbatter)

Serves4.Preparationandcookingtime:1hr.

Thisisanothersavourysnackwhichcanbeservedathighteas,partiesorevenpicnics.Forthisrecipeyouneedadeepfryingpanorwok.

450g(1lb)frozenchickenpieces,thawed110g(4oz)besanflour(gramflour)120ml(4floz)water½tspsalt½tspchillipowder½tspgarammasala½tspturmericpowder2tspsoysauce600ml(20floz)cookingoilforfrying

Method1. Removetheskinofthechickenpiecesandcutthefleshfromthebones.

Cutthefleshintoabout2cm(1inch)cubes.2. Bakethesechickencubesinapreheatedovenatatemperatureofmark4

(350°For180°C)forabout20minutes.Removethepiecesfromtheovenandallowthemtocool.

3. Sievethegramflourintoamixingbowl.4. Mixtheflour,water,salt,chillipowder,garammasala,turmericpowder,

andsoysaucewelltoformathickishpaste.5. Heatthecookingoiltoahightemperatureinawokordeepfryingpan.Dip

eachchickenpieceindividuallyinthepasteandplaceitinthehotoiluntilyouhaveabout5pieces.Afterafewsecondsthechickenpakoraswillfloattothetopoftheoil.Deepfryeachsideofthepakorauntilitisgoldenorange.Thiswillusuallytakeabout2minutesforeachside.Withasieve,drainthepakoras.

6. Repeatwiththeremainingchickenpiecesandservewhilehot.

FISHPAKORAS(Fishpiecesingramflourbatter)


Thisisanothersavourysnackwhichcanbeservedathighteas,partiesorevenpicnics.Itcouldalsobeservedwithchips,insteadofthetraditionalEnglishfishandchips.Forthisrecipeyouneedadeepfryingpanorwok.

450g(1lb)codfillets110g(4oz)besanflour(gramflour)120ml(4floz)water½tspsalt½tspchillipowder½tspgarammasala½tspturmericpowder2tspsoysauce600ml(20floz)cookingoilforfrying

Method1. Cutthefilletsintoabout5cm(2inches)longandabout1cm(½inch)wide

pieces.2. Sievethegramflourintoamixingbowl.3. Mixtheflour,water,salt,chillipowder,garammasala,turmericpowder,

andsoysaucewelltoformathickishpaste.4. Heatthecookingoiltoahightemperatureinawokordeepfryingpan.

Lowertheheatandleaveitforafurther3to4minutes.Dipeachfishpieceindividuallyinthepasteandplaceitinthehotoiluntilyouhaveabout5pieces.Afterafewsecondsthefishpakoraswillfloattothetopoftheoil.Deepfryeachsideofthepakorauntilitisgoldenorange.Thiswillusuallytakeabout4minutesforeachside.Withasieve,drainthefishpakoras.

5. Repeatwiththeremainingfishpiecesandservewhilehot.

VEGETABLESAMOSAS(Indianvegetablepasties)

Makesabout16samosas.Preparationandcookingtime:1hr20mins.

Thisisasavourysnackservedatpartiesorwithhighteas.Itisusefulforpicnicstoo,becausesamosasaretastyevenwhencold.Rawfilledsamosascanbestoredinafreezerandthenfriedwhenneeded.Forthisrecipeyouneedaflatfryingpanortava,andadeepfryingpanorwok.

Forfilling450g(1lb)potatoes60ml(2floz)cookingoil½tspwholejeera(cuminseeds)½tspwholerai(blackmustardseeds)1largeonion,finelychopped110g(4oz)frozenpeas1tspsalt½tspchillipowder½tsptandoorimasala½tspturmericpowder½tspgarammasala15ml(½floz)lemonjuice

Forpastry120ml(4floz)water225g(8oz)plainflour15ml(½floz)lemonjuiceApinchofsalt55g(2oz)plainflourforrollingpastry

Forpaste25g(1oz)plainflour

90ml(3floz)water600ml(20floz)cookingoilforfrying

Method1. Peelthepotatoesandthenboilthemforabout10minutes.2. Cuttheboiledpotatoesintoverysmallpieces.3. Heatthe60ml(2floz)ofoilinafryingpan,andaddthejeera,rai,and

choppedonion.Cookuntiltheonionisgoldenbrown.Addthepotatoes,peas,salt,chillipowder,tandoorimasala,turmericpowder,garammasalaandlemonjuice.Mixalltheingredientswell,cookforabout2minutesandremovethecontentsfromtheheat.

4. Mixthe120ml(4floz)ofwater,the225g(8oz)ofplainflour,the15ml(½floz)oflemonjuiceandthepinchofsaltintoamediumsoftdough.

5. Heata‘tava’,oralargeflatfryingpan,toahightemperature.6. Dividethedoughinto8roughlyequalpartsandshapethemintoround

balls.Sprinklealittlebitoftheplainflourontoeachball.Rolleachballoutflat(likeachapatti),20cm(about7to8inches)indiameter.Cookeachsideonthe‘tava’forabout4seconds.

7. Cutallthecookedchapattisintohalves.Nowmixthe25g(1oz)ofplainflourandthe60ml(2floz)ofwaterthoroughly,untilthemixtureislikeglue.

8. Takeeachhalfoftherolledchapatti,andformaconebybringingitstwocornerstogetherandjoiningthestraightsidestogetherwiththepaste.Nowfilleachoftheconeswithabout2to3tablespoonfulsofthepotatomixtureandpastetogethertheroundendsofthecone.Thesefilledconesarecalledsamosas.Repeatwithalltheremainingchapattis.

9. Thesesamosascannowbestoredinafreezerforaperiodofupto6weeks.Ifstoredinafreezer,theymustbethawedforabout1hourbeforedeepfrying.

10. Heatthe600ml(20floz)ofoilinawokoralargepan,anddeepfryallthesamosas,4to5atatime,untiltheyaregoldenbrown.

11. Servethesamosashot,withtomatoketchup.

BEEFSAMOSAS(Indianbeefpasties)

Makesabout16samosas.Preparationandcookingtime:1hr30mins.

Thisisasavourysnackservedatpartiesorwithhighteas.Likevegetablesamosasitisusefulforpicnics.Rawfilledsamosascanbestoredinafreezerandthenfriedwhenneeded.Forthisrecipeyouneedaflatfryingpanortavaandadeepfryingpanorwok.

Forfilling30ml(1floz)cookingoil½tspwholerai(blackmustardseeds)½tspwholejeera(cuminseeds)1smallonion,finelychopped8oz(225g)mincedbeef55g(2oz)finelychoppedpotatoes55g(2oz)finelychoppedfreshcarrots½tspsalt1tspturmericpowder1tspchillipowder30ml(1floz)lemonjuice

Forpastry120ml(4floz)water225g(8oz)plainflour15ml(½floz)lemonjuiceApinchofsalt55g(2oz)plainflourforrolling

Forpaste25g(1oz)plainflour60ml(2floz)water

600ml(20floz)cookingoilforfrying

Method1. Heatthe30ml(1floz)ofoilinafryingpantoahightemperature,and

addtherai,jeera,andthechoppedonion.Cookuntiltheonionisgoldenbrown.Addthemince,potatoes,carrots,salt,turmericpowderandchillipowder.Mixalltheingredientswell,lowertheheatandcoverthepan.Simmerthemixtureforabout20minutesstirringevery10minutes.Nowaddthe30ml(1floz)oflemonjuice,switchofftheheatandleavethecontentstocool.

2. Mixthe60ml(4floz)ofwater,the225g(8oz)ofplainflour,the15ml(½floz)oflemonjuiceandthepinchofsaltintoamediumsoftdough.

3. Heata‘tava’oralargeflatfryingpantoahightemperature.4. Dividethedoughinto8roughlyequalpartsandshapethemintoround

balls.Sprinklealittlebitoftheplainflourontoeachoftheballs.Rollouteachballflat(likeachapatti),20cm(about7to8inches)indiameter.Cookeachsideonthe‘tava’forabout4seconds.

5. Cutallthecookedchapattisintohalves.6. Nowmixthe25g(1oz)ofplainflourandthe60ml(2floz)ofwater

thoroughly,untilthemixtureislikeglue.7. Takeeachhalfoftherolledchapatti,andformaconebybringingitstwo

cornerstogetherandjoiningthestraightsidestogetherwiththepaste.Nowfilleachoftheconeswithabout2to3tablespoonfulsofthebeefmixtureandpastetogethertheroundendsofthecone.Thesefilledconesarecalledsamosas.Repeatwithalltheremainingchapattis.

8. Thesesamosascannowbestoredinafreezerforaperiodofupto6weeks.Ifstoredinafreezer,theymustbethawedforabout1hourbeforedeepfrying.

9. Heatthe600ml(20floz)ofoilinawokoralargepan,anddeepfryallthesamosas,4to5atatime,untiltheyaregoldenbrown.

10. Servethesamosashot,withtomatoketchup.

TANDOORISPARERIBPORKCHOPSWITHSALAD

Serves4.Preparationandcookingtime:5hrs30mins.

Thisisusuallyservedasamildstarter.Itcanbeusedasamaindish,servedwithpilawrice.Duringsummerdays,itmakesanexcellentadditiontosalad,insteadofhamorcoldchicken.Forthisrecipeyoucaneitherbuysmall(about7.5cm/3inchlong)porkchopsorgetyourbutchertocutlargechopsintohalves.Youwillrequirealiquidizerforthisrecipe.

90ml(3floz)plainyoghurt1tspsalt1tspturmericpowder2tsptomatopurée2tsptandoorimasala55g(2oz)freshgarlic,peeled½tspchillipowder55g(2oz)freshginger,peeled4greenchillies5–6dropsredfoodcolouring900g(2lb)smallspareribporkchops60ml(2floz)cookingoil

Forsalad85g(3oz)cucumberslices1smallonion,sliced1largefreshtomato,sliced110g(4oz)slicedradish,cutforsalad1lettuce,washed1lemon,sliced

Method

1. Placetheyoghurt,salt,turmericpowder,tomatopurée,tandoorimasala,garlic,chillipowder,ginger,greenchilliesandredcolouringintoaliquidizerandblendintoaliquid.

2. Placetheporkpiecesinalargebowl,andpourthecontentsoftheliquidizeroverthepieces.Allowthemeattomarinateinthemixtureforthenext4hours.

3. Placeawirerackinabakingtray.(Thewirestandinthegrilltrayisveryusefulforthis.)

4. Removealltheporkpiecesfromthemixtureandplacethemonthewirerack.

5. Spreadthe60ml(2floz)ofoilevenlyoveralltheporkpieces.6. Cookatmark5(375°For190°C),onthemiddleshelfofapreheatedoven,

forabout45minutes.Turntheporkpieces,removealltheexcessliquidfromthetray,andcookforafurther45minutes.Theexcessliquidshouldbethrownaway.

7. Takealargeservingdish.Arrangethesaladandlemonaroundtheedge,andplacetheporkpiecesinthemiddleofthesalad.

8. Servewhilethechopsarestillhot.

TANDOORICHICKEN

Serves4.Preparationandcookingtime:6hrs.

Thisisamildchickenstarter.Itcanbeservedcoldorhotandisveryusefulforpicnics.Youwillrequirealiquidizerorblenderforthisrecipe.

900g(2lb)chickenpieces90ml(3floz)plainyoghurt5–6dropsofredfoodcolouring1tspsalt1tspturmericpowder3tsptomatopurée2tsptandoorimasala55g(2oz)freshgarlic,peeled55g(2oz)freshginger,peeled5greenchillies60ml(2floz)cookingoil

Method1. Removetheskinfromthechickenpieces.Placethesepiecesinalargepan.2. Mixtheyoghurt,foodcolouring,salt,turmericpowder,tomatopurée,

tandoorimasala,garlic,ginger,andgreenchilliesintoaliquidizerandblendintoaliquid.Pourthisliquidoverthechickenpieces.

3. Leavethemixturetomarinatefor4to6hours.4. Placeawirerackinabakingtray.(Thewirestandinthegrilltrayisvery

usefulforthis.)Removethechickenpiecesfromthemixtureandarrangethemonthewirerack.Spreadthecookingoilevenlyonthechicken.

5. Cookatmark5(375°For190°C)inthemiddleshelfofapreheatedoven,forabout30minutes.Removealltheexcessliquidandcarryoncookingforanother20minutes.Removeanyfurtherexcessliquid,turnthechickenpiecesandcookforafurther30minutes.Alltheexcessliquidshouldbethrownaway.

6. Placechickeninservingdish.

TANDOORIFISHWITHSALAD

Serves4.Preparationandcookingtime:2hrs.45mins.

Thisisanexcellentmildstarterforaspecialoccasion.Youwillrequirealiquidizerorblenderforthisrecipe.

120ml(4floz)plainyoghurt1tspsalt1tspturmericpowder2tsptomatopurée2tsptandoorimasala25g(1oz)freshgarlic,peeled25g(1oz)freshginger,peeled5–6dropsredfoodcolouring4greenchillies675g(1½lb)codfish,cutinto10cm(4inch)longpieces60ml(2floz)cookingoil

Forsalad110g(4oz)cucumberslices1onion,sliced2freshtomatoes,cutforsalad110g(4oz)slicedradish,cutforsaladSomefreshlettuce,washed1lemon,sliced

Method1. Placetheyoghurt,salt,turmericpowder,tomatopurée,tandoorimasala,

garlic,ginger,foodcolouringandgreenchilliesintoaliquidizerandblendintoaliquid.

2. Placethefishpiecesinalargepan.Pourtheblendedliquidoverthefishandletthemixturemarinateforabout2hours.

3. Placeawirerackinabakingtray.(Thewirestandinthegrilltrayisveryusefulforthis.)

4. Removeallthefishpiecesfromthepanandplacethemonthewirerack.5. Spreadtheoilevenlyonthefishpieces.6. Cookatmark5(375°For190°C)onthemiddleshelfofapreheatedoven

forabout35minutes.7. Arrangethesaladandlemonaroundthesidesofalargeservingdishand

placethefishinthecentre.8. Servewhilethefishishot.

BEEFKEBABS


ThewordkebabhasadifferentmeaninginIndiancookery.Indiankebabsarelikeburgersandaremadeofmincemixedwithspices.Beefkebabsareusuallyservedasstarters.Theyalsomakeexcellentsnacksforhighteas,partiesandbarbecues.

450g(1lb)mincedbeef1largeonion,finelychopped1tspgarammasala1tsptomatopurée1tspsalt1tsptandoorimasala½tspchillipowder1tspwholejeera(cuminseeds)5–6dropsredfoodcolouring

Method1. Mixalltheaboveingredientsthoroughlyinalargemixingbowl.2. Dividethemixtureintoabout8equalparts.3. Rolleachpartintoaballandthenrollitflat,about0.5cm(¼inch)thick,

7cm(2to3inches)indiameter,likeaburger.4. Grilleachsideforabout10minutesunderahotgrill.5. Servewhilehot.

LAMBKEBABSWITHSALAD

Serves4.Preparationandcookingtime:1hr35mins.

Lambkebabsaremadeofmincedlambmixedwithspices,andareusuallyservedasastarter.Theycanalsobeservedatpartiesorwithaglassofwine,asasnacktoaccompanythedrink.Forthisrecipeyouneedaliquidizer.

25g(1oz)freshgarlic,peeled25g(1oz)freshginger,peeled4greenchillies450g(1lb)mincedlamb1largeonion,finelychopped1tspsalt2tsptandoorimasala½tspchillipowder1tspwholejeera(cuminseeds)3tsptomatopurée

ForsaladFreshcrispylettuce85g(3oz)cucumber,sliced1smallonion,sliced2freshtomatoes,slicedforsalad1lemon,sliced

Method1. Processthegarlic,freshgingerandgreenchilliesinaliquidizeruntilfinely

chopped.2. Mixthecontentsoftheliquidizer,mince,onion,salt,tandoorimasala,

chillipowder,jeeraandtomatopuréeinalargemixingbowl.Mixeverythingtogetherwell.

3. Dividethemixtureintoroughly8equalportions.Shapeeachofthese

portionsintosausagetypeshapes.Theseshapesarecalledkebabs.4. Placethesekebabsonthewirestandofagrillpanandcookunderahot

grillforabout25minutesturningsidesofthekebabsevery5to7minutes.Takeextremecarewhenchangingsidessoasnottobreakthekebabs.

5. Arrangethesaladononesideofaservingdish,andarrangethecookedkebabsontheothersideofthedish.

6. Servewhilehot.

SPARERIBSCOOKEDINMICROWAVEOVEN


Ifyouarefondofporkandwanttotrysomethingnewonthefamilyorfriends,thenthisdishisextremelyuseful.Thesespareribscanbeservedwithsaladorrice.Forthisrecipeyoucaneitherbuysmallspareribsorgetyourbutchertocutlargeribsintohalves.Thisrecipeneedsamicrowaveovenandadeepfryingpanorwok.

600ml(20floz)cookingoilforfrying900g(2lb)smallspareribs2tsptomatopurée2tsptomatoketchup1tspgarlicpowder4tspsoysauce90ml(3floz)water

Method1. Heattheoiltoahightemperatureinawokordeepfryingpanandthen

deepfrytheribsuntiltheyaregoldenbrown.Thiswillusuallytakeabout15to20minutes.

2. Transferthefriedmeatintoa25cm(10inch)pyrexormicrowavedish.3. Mixthetomatopurée,tomatoketchup,garlicpowder,soysauceandwater

togetherandpourthemixtureontopoftheribs.Placethedishinamicrowaveovenandcookfor10minutesatfullpower.

4. Servewhilehot.

TOMATOSOUP


IndiantomatosoupisaheavilyspicedversionofEnglishtomatosoup.ItisoneofthefewvegetarianstartersinIndiancookeryandisaverylightandthinsoup.Likeallsoups,itcanbeservedwithbreadoraroll.

450g(1lb)ripetomatoes30ml(1floz)cookingoil6wholecloves½tspwholerai(blackmustardseeds)¼tsphing(asafoetida)1tspsalt1tspturmericpowder1tspchillipowder2tspsugar450ml(15floz)water

Method1. Washallthetomatoesandcutthemintoverysmallpieces.2. Heattheoilinapanandaddcloves,wholeraiandasafoetida.Fryfora

fewseconds.3. Addthetomatoes,salt,turmericpowder,chillipowderandthesugar.

Reducetheheat,coverthepanandsimmergentlyforabout7minutes.4. Nowaddthewater,mixwellandbringtotheboil.Allowittosimmerfora

further10minutes.5. Transferthesouptoasoupbowl;removethecloveswithaspoonand

servewhilehot.

POTATOKACHORIS(Potatoballsinchapattiflour)

Makesabout8kachoris.Preparationandcookingtime:1hr.

Thisdishisverysimilartosamosas,butthepastryismadeofchapattiflour,ratherthanplainflour.Itcanbeservedasastarterorathighteasandparties.Anyleft-overfillingcanbeusedfortoastedsandwiches.Forthisrecipeyouneedadeepfryingpanorwok.

Forfilling30ml(1floz)cookingoil½tspwholerai(blackmustardseeds)1largeonion,finelychopped450g(1lb)peeledpotatoes,finelydiced1tspsalt1tspturmericpowder1tspchillipowder60ml(2floz)water15ml(½floz)lemonjuice

Forpastry225g(8oz)whitechapattiflour,sieved120ml(4floz)water55g(2oz)chapattiflourforrollingout600ml(20floz)cookingoilforfrying

Method1. Inapan,heattheoiltoahightemperature.Addraiandletitcookfora

fewseconds.Addtheonionandcookuntiltheonionisgoldenbrown.Addthepotatoes,salt,turmericpowderandchillipowder.Stirandcookforabout2minutes.

2. Addthe60ml(2floz)ofwater,lowertheheat,coverthepanandallowit

tosimmerforabout10minutes.Thenaddthelemonjuice,mixwell,andswitchofftheheat.Letitcool.

3. Placethechapattiflourinabigbowl;addhalfofthe120ml(4floz)ofwaterandmixwell.Continueaddingsmallamountsofwateratatimeandmixingwelluntilasoft,mediumdoughisformed.Dividethisdoughintoroughly8equalpieces.Shapethesepiecesintoroundballs.

4. Sprinklesomedryflourontoeachball,androllitintoacircle13cm(about5inches)indiameter.Place4teaspoonfulsofthepotatofillinginthemiddleofonehalfoftherolledchapatti.Lifttheotherhalftocoverthefillingcompletelyandsqueezetheedgestogether,thusmakingasemi-circleshapewiththefillinginthemiddle.Liftitcarefullyandplaceitononeside.Repeatthiswithallthe8balls.Thesefilledballsarecalledkachoris.

5. Heatthe600ml(20floz)ofoiltoahightemperature,inadeepfryingpanorwok.Nowadd2kachorisatatimeandfryeachsideofthekachoriuntilitisgoldenbrown.Thiswillusuallytakeabout3to4minutesforeachside.Fryallthekachorisinthisway.

6. Servethekachoriswhiletheyarehot.

MOONGKACHORIS(Moongdhalballsinchapattiflour)

Makesabout8kachoris.

Preparationandcookingtime:10hrs.

Thisdishisverysimilartosamosas,butthepastryismadeofchapattiflour,ratherthanplainflour.Moongdhalkachorisaremorepopularwithvegetarians.Itcanbeservedasastarterorathighteasandparties.Anyleftoverfillingcanbeusedfortoastedsandwiches.Forthisrecipeyouneedadeepfryingpanorwok.

Forfilling225g(8oz)skinless,splitmoongdhal1200ml(40floz)waterforsoaking30ml(1floz)cookingoil½tspwholerai(blackmustardseeds)½tspwholejeera(cuminseeds)1½tspsalt1tspturmericpowder1tspchillipowder1tspgarammasala300ml(10floz)water30ml(1floz)lemonjuice

Forpastry225g(8oz)whitechapattiflour,sieved120ml(4floz)water55g(2oz)chapattiflourforrollingout600ml(20floz)cookingoilforfrying

Method1. Washthemoongdhalmakingsurethatlittlestonesarenotleftinthedhal.

(Seehere.)

2. Soakthedhalovernightinthe1200ml(40floz)ofwater.3. Drainthewaterfromthedhalinthemorning.4. Inapan,heattheoiltoahightemperature.Addraiandjeeraandcookfor

afewseconds.Addthedhal,salt,turmericpowder,chillipowderandgarammasala.Stirandcookforabout2minutes.

5. Addthe300ml(10floz)ofwater,lowertheheat,coverthepanandallowittosimmerforabout20minutes.Nowaddthelemonjuice,mixwellandswitchofftheheat.Letthisfillingcooldown.

6. Placethechapattiflourinabigbowl;addhalfofthe120ml(4floz)ofwaterandmixwell.Continueaddingsmallamountsofwateratatimeandmixingwelluntilasoft,mediumdoughisformed.Dividethisdoughintoroughly8equalparts.Shapethesepartsintoroundballs.

7. Sprinklesomedryflourintotheballs,androlleachballintoa13cm(5inch)diameterroundshape.Place4teaspoonfulsofthemoongdhalfillinginthemiddleofonehalfoftherolledchapatti.Lifttheotherhalftocoverthefillingcompletelyandsqueezetheedgestogether,thusmakingasemi-circleshapewiththefillinginthemiddle.Liftitcarefullyandplaceitononeside.Repeatthiswithallthe8balls.Thesefilledballsarecalledkachoris.

8. Heatthe600ml(20floz)ofoiltoahightemperatureinadeepfryingpanorwok.Nowadd2kachorisatatimeandfryeachsideofthekachoriuntilitisgoldenbrown.Thiswillusuallytakeabout3to4minutesforeachside.Fryallthekachorisinthisway.

9. Servethekachoriswhiletheyarehot.

PORKTIKKA(Porkpieces,marinatedandcookedinyoghurt)

Serves4.Preparationandcookingtime:8hrs50mins.

Alltikkadishesmakeverygoodstartersandsnacks.Asstarterstheyareusuallyservedwithasalad.Forthisrecipeyouneedaliquidizer.

25g(1oz)freshgarlic,peeled25g(1oz)freshginger,peeled4greenchillies180ml(6floz)natural,freshyoghurt2tspsoysauce1tspsalt2tsptomatopurée1tspturmericpowder1tspchillipowder1tspredfoodcolouring15ml(½floz)lemonjuice340g(12oz)porksteak60ml(2floz)cookingoil120ml(4floz)water

Method1. Mixthegarlic,ginger,chillies,yoghurt,soysauce,salt,tomatopurée,

turmericpowder,chillipowder,redfoodcolouringandlemonjuiceinaliquidizerandblenditintoaliquid.

2. Cuttheporksteakintosmall1cm(½inch)cubes.3. Placetheporkpiecesinalargepanandthenpourtheblendedmixtureon

theporkpieces.4. Leavethemixturetomarinateforabout8hours.5. Heattheoilinalargepantoahightemperatureandthenaddtheporkwith

allitsspicedliquid.Stircontinuouslyandcookforabout10minutes.

6. Addthe120ml(4floz)ofwater,coverthepan,lowertheheatandletitsimmerforabout35minutes,stirringevery5to7minutes.

7. Removethecoverofthepan,raisetheheatandletthewaterevaporate,leavingaratherdryporktikka.Thiswillusuallytakeabout3to4minutes.

8. Servehot,withsaladoronitsown.

CHICKENTIKKA(Chickenpieces,marinatedandcookedinyoghurt)

Serves4.

Preparationandcookingtime:8hrs40mins.Alltikkadishesmakeverygoodstartersandsnacks.Asstarterstheyare

usuallyservedwithasalad.Forthisrecipeyouneedaliquidizerandasharpknife.

25g(1oz)freshgarlic,peeled25g(1oz)freshginger,peeled4greenchillies180ml(6floz)natural,freshyoghurt2tspsoysauce1tspsalt2tsptomatopurée1tspturmericpowder1tspchillipowder1tspredfoodcolouring15ml(½floz)lemonjuice670g(1½lb)chickenpieces60ml(2floz)cookingoil60ml(2floz)water

Method1. Placethegarlic,ginger,chillies,yoghurt,soysauce,salt,tomatopurée,

turmericpowder,chillipowder,redcolouringandlemonjuiceinaliquidizerandblendintoaliquid.

2. Removetheskinfromthechickenpiecesandchopinto2.5cm(about1inch)longpieces.

3. Placethechickenpiecesinalargepanandpourovertheblendedmixture.4. Leavethismixturetomarinateforabout8hours.5. Heattheoilinalargepantoahightemperatureandthenaddthechicken

withallitsspicedliquid.Stircontinuouslyandcookforabout10minutes.6. Addthe60ml(2floz)ofwater,coverthepan,lowertheheatandletit

simmerforabout25minutes,stirringevery5to7minutes.7. Removethecoverofthepan,raisetheheatandletthewaterevaporate,

leavingaratherdrychickendish.Thiswillusuallytakeabout3to4minutes.


BEEFTIKKA(Beefpieces,marinatedandcookedinyoghurt)



25g(1oz)freshgarlic,peeled25g(1oz)freshginger,peeled4greenchillies180ml(6floz)natural,freshyoghurt2tspsoysauce1tspsalt2tsptomatopurée1tspturmericpowder1tspchillipowder1tspredfoodcolouring15ml(½floz)lemonjuice340g(12oz)beefsteak60ml(2floz)cookingoil180ml(6floz)water



2. Cutthebeefsteakintosmall,1cm(½inch)cubes.3. Placethebeefpiecesinalargepan,andthenpourtheblendedmixture

ontothebeefpieces.4. Leavethismixturetomarinateforabout8hours.5. Heattheoilinalargepantoahightemperature,andthenaddthebeefwith

allitsspicedliquid.Stircontinuously,andcookforabout10minutes.

6. Addthe180ml(6floz)ofwater,coverthepan,lowertheheatandletitsimmerforabout45minutes,stirringevery5to7minutes.

7. Removethecoverofthepan,raisetheheatandletthewaterevaporate,leavingaratherdrybeefdish.Thiswillusuallytakeabout3to4minutes.


LAMBTIKKA(Lambpieces,marinatedandcookedinyoghurt)



25g(1oz)freshgarlic,peeled25g(1oz)freshginger,peeled4greenchillies180ml(6floz)natural,freshyoghurt2tspsoysauce1tspsalt2tsptomatopurée1tspturmericpowder1tspchillipowder1tspredfoodcolouring15ml(½floz)lemonjuice340g(12oz)dicedlamb60ml(2floz)cookingoil150ml(5floz)water



2. Placethelambpiecesinalargepan,andpourtheblendedmixtureontothelambpieces.

3. Leavethismixturetomarinateforabout8hours.4. Heattheoilinalargepantoahightemperatureandthenaddthelambwith

allitsspicedliquid.Stircontinuously,andcookforabout10minutes.5. Addthe150ml(5floz)ofwater,coverthepan,lowertheheatandletit

simmerforabout40minutes,stirringevery5to7minutes.6. Removethecoverofthepan,raisetheheatandletthewaterevaporate,

leavingaratherdrylambdish.Thiswillusuallytakeabout3to4minutes.7. Servehot,withsaladoronitsown.

MATHI(Asavourybiscuitmadewithplainflour)

Makesabout60mathis.


Thisisasavourybiscuit,whichisusuallyservedwithacupofteaorcoffee.Itcanalsobeusedinpackedlunches,picnics,oratparties.Infactitmakesagoodsubstituteforbiscuits,especiallyifyoulikesavourysnacks.Cookedmathis,likebiscuits,canbestoredinanairtighttinforupto6or7weeks.Forthisrecipeyouneedawokordeepfryingpan.

450g(1lb)plainflour85g(3oz)butterorsoftmargarine½tspsalt1tspgroundblackpepper90ml(3floz)water1200ml(40floz)cookingoilforfrying

Method1. Sievetheplainflourintoalargemixingbowl,andaddthebutter(or

margarine),saltandgroundpepperandmixwell.2. Mixinthewatergraduallyuntilamediumsoftdoughisformed.(Make

surethatyoudonotaddtoomuchwateratatime.)3. Dividethemixtureintolittleballs,about4cm(1½inches)indiameter.4. Rolleachballintoacircleabout7cm(3inches)indiameterandabout

2mm(1/8inch)thick.5. Makeacoupleof2.5cm(1inch)marksontherolledmathi,withasharp

knife.Theknifeshouldonlypenetratethetopandnotcutthroughthewholethicknessofthemathi.

6. Laytherolledballsoutseparately.7. Heattheoilinawokoradeepfryingpantoahightemperature.Whenitis

hot,addabout3mathisatatimeandletthemdeepfryforafewseconds.Soontheywillfloattothetop;nowturnthemandfrythemathisuntiltheyaregoldenbrownallover.(Thebrowningprocessoneachmathishouldtakeabout2minutes;ifittakeslesstimetheoilistoohotandthereforetheheatshouldbelowered.)

8. Letthemathiscoolandthenstoretheminanairtighttin.

VIDA(Asavourysnackmadewithcornflour)

Serves4.

Preparationandcookingtime:12hrs40mins.

Thisisanunusualsnack,althoughcommonintheGujaratstateofIndia.Forthisrecipeyouneedadeepfryingpan,orwok,andaliquidizer.

225g(8oz)cornflour90ml(3floz)yoghurt120ml(4floz)water55g(2oz)freshgarlic,peeled55g(2oz)freshginger,peeled4greenchillies½tspsalt½tspturmericpowder½tspchillipowder600ml(20floz)cookingoilforfrying

Method1. Sievethecornflourintoabowl.Addtheyoghurtandmixwell.Addwater

graduallyandcontinuetomixuntilastiffdoughisformed.Coverthebowlandleaveforabout12hours.

2. Processthegarlic,gingerandchilliesinaliquidizeruntilfinelychopped.3. Addthesalt,turmericpowder,chillipowderandliquidizercontentsinto

thestiffdough.Mixeverythingtogether.Takeasmallamountofdoughatatime;shapeitfirstintoaballandthenpattheballintoacircleabout4cm(1½inches)indiameterand0.5cm(¼inch)thick.Wetthepalmsofyourhandswithwateroccasionallywhiledoingthis.Theseshapesarecalledvidas.

4. Heattheoilinawokordeepfryingpantoahightemperature,andfrythevidas(5to7atatime)intheoil.Deepfrythevidasonalowheat.The

fryingprocessshouldtakeabout3–4minutes;ifittakeslessthentheoilistoohot.Whenthevidasaregoldenbrownplacetheminaservingdishandservewhilehot.

CHAVADA(Mixtureofmanyspicednutsandseeds)

Makesabout1.35kg(3lb)ofchavada.


Chavadaisamixtureofdeepfriednutsanddhal,andisusedasasavourysnack,usuallyservedwithacupofteaorcoffee.Itcanalsobeusedinpackedlunches,picnicsorparties.Chavadacanbestoredinanairtighttinforabout4to5weeksandusedasandwhenneeded.Forthisrecipeyouneedadeepfryingpanorwok.

450g(1lb)chanadhal1200ml(40floz)cookingoilforfrying225g(½lb)puffedrice225g(½lb)readysaltedcrisps225g(½lb)readysaltedpeanuts1tspsalt1tspturmericpowder1tspchillipowder

Method1. Soakthechanadhalinabout2litres(70floz)ofwaterovernight.2. Drainoffallthewaterfromthedhalandspreadonkitchenrollpaper.3. Heattheoilinalargewok,orfryingpantoahightemperature.Placesmall

amountsofdhalintheoil,anddeepfryuntilthedhalseedsaregoldenbrown,oreatoneofthedhalseeds:itshouldtastehardandcrunchy.Removethedhalwithasieveandspreadthefrieddhalonsomefreshkitchenrollpaper.Fryallthedhalinthisway.

4. Nowfrythericeinthehotoil,againonlyasmallquantityatatime.Puffedricegrainsfryveryquickly,sokeepthepotandsieveready.

5. Mixthefriedrice,dhal,crisps,peanuts,salt,turmericpowderandchillipowderinalargepot.Mixwell,andtransferthecontentstoanairtighttin.Thiswillkeepthechavadafreshforaboutamonth.

6. Serveasandwhenneeded,makingsurethatthelidofthetiniskeptwellclosed,afteruse.

HANDVA(Spicy‘cake’typesnackmadefromriceflour)

Serves4.


Thisisasavourysnackusuallyservedathighteas,partiesorpicnics.Itcanbestoredinthefridgeforacoupleofdaysandheatedasandwhenrequired.Forthisrecipeyouneedaliquidizer,awhiskanda20cm(8inch)caketin.

90ml(3floz)naturalyoghurt90ml(3floz)water340g(12oz)dhokraflour(mixtureofgroundriceandgroundchanadhal,availablefrommostIndiangroceryshops)

25g(1oz)freshgarlic,peeled3greenchillies1tspsalt1tspturmericpowder½tspchillipowder¼tspbakingpowder60ml(2floz)cookingoil¼tspwholejeera(cuminseeds)¼tspwholerai(blackmustardseeds)¼tsphing(asafoetida)

Method1. Mixtheyoghurtandwatertogetherwithawhisk.Thismixtureiscalled

lassi.2. Mixthedhokraflourandlassitogetherwell,andleavetofermentina

warmspot,for48hours.Theairingcupboardisidealforthispurpose.3. Placethegarlicandchilliesintoaliquidizer,andchopveryfinely.4. Afterfermentation,addthesalt,turmericpowder,chillipowder,baking

powderandliquidizercontentstothedhokramixture.Mixwell.

5. Heattheoilinafryingpantoahightemperature,andaddthejeera,raiandhing(asafoetida).Cookforafewseconds.

6. Transferhalfoftheheatedoilmixturetoa20cm(8inch)caketin.Addthedhokraflourmixtureandthenpourtheremainingoilmixtureontopofthedhokramixture.

7. Bakeinapreheatedovenatgasmark2(300°For150°C)forabout2½hoursonthemiddleshelfoftheoven.

8. Leavethehandvatocoolforafewminutesandthencutintosmallpiecesforserving.Thecutpiecescanbestoredinafridge,andwarmedwhenneededforabout20minutes,inapreheatedovenbeforeserving.

CHANADHALFRIED(Deepfriedgramseeds)

Makesabout900g(2lb)ofdhal.


Thisisadeepfriedgramdhal,usuallyservedwithacupofteaorcoffee.Itcanalsobemunchedwhilewatchingtelevisionorjustrelaxing.Likechavada,friedchanadhalcanbestoredinanairtighttinfor4to5weeksandusedasandwhenneeded.Forthisrecipeyouneedadeepwokorfryingpan.

900g(2lb)chanadhal1200ml(40floz)cookingoilforfrying1tspsalt1tspturmericpowder1tspchillipowder

Method1. Soakthechanadhalinabout2litres(70floz)ofwaterovernight.2. Drainallthewaterfromthedhal,andspreadthedhalonsomeclean

kitchenrollpaper.3. Heattheoilinawokordeepfryingpantoahightemperature.Addsmall

amountsofthedhaltotheoilanddeepfryuntilthedhalseedsaregoldenbrown.Anothermethodofcheckingiftheyarereadyistoeatoneofthedhalseeds.Itshouldfeelhardandcrunchy.Removethefrieddhalwithasieveandspreaditonsomefreshcleankitchenrollpaper.Repeatwiththeremainingdhal.

4. Addthesalt,turmericpowder,andchillipowdertothedhalandmixwell.Transferthecontentstoanairtighttin.Thiswillkeepthedhalfreshforaboutamonth.

SAVOURYPEANUTS

Makesabout900g(2lb)peanuts.

Preparationandcookingtime:20mins.

Indianslikespicesinmostoftheirsnacks,andpeanutsarenoexception.Theyareusuallyservedatparties,orwithaglassofwineoracupoftea.Savourypeanutscanbestoredinanairtighttinforupto3weeks,andusedasandwhenneeded.Forthisrecipeyouneedawokordeepfryingpan.

600ml(20floz)cookingoil900g(2lb)peanuts1tspsalt1tspchillipowder1tspblackpepperpowder

Method1. Heattheoiltoahightemperature,inawokordeepfryingpan.Oncethe

oilishot,reducetheheatandaddahandfulofpeanuts.Deepfryuntiltheyaregoldenbrown.Thiswillusuallytakeabout10to15seconds.Removethepeanutswithasieveandspreadthemonkitchenrollpaper.

2. Repeatthiswithallthepeanuts.3. Inalargemixingbowl,mixwellthepeanuts,salt,chillipowderandpepper

powder.4. Letthepeanutscool,andthentransferthecontentstoanairtighttin.They

canbestoredthiswayforupto3weeks.

SAVOURYCASHEWNUTS

Makesabout900g(2lb)cashewnuts.


Savourycashewnutstasteexcellentandarewellworthatry.Likepeanuts,theyareusuallyservedatparties,orwithaglassofwineoracupoftea.Theycanbestoredinanairtighttinforupto2weeks,andusedasandwhenneeded.Forthisrecipeyouneedawokordeepfryingpan.

600ml(20floz)cookingoil900g(2lb)cashewnuts1tspsalt1tspchillipowder1tspblackpepperpowder

Method1. Heattheoiltoahightemperature,inawokoradeepfryingpan.Oncethe

oilishot,reducetheheatandaddahandfulofcashewnuts.Deepfryuntiltheyaregoldenbrown.Thiswillusuallytakeabout10to15seconds.Removethecashewnutswithasieveandspreadthemonkitchenrollpaper.

2. Repeatthiswithallthecashewnuts.3. Inalargemixingbowl,mixthecashewnuts,salt,chillipowderandpepper

powderwelltogether.4. Letthecashewnutscool,andthentransferthecontentstoanairtighttin.

Theycanbestoredthiswayforupto2weeks.

POPPADUMS

Poppadumscomeinthreemainvarieties–madefromriceflour,moongdhalflouroruraddhalflour.Withinthesethreevarietiesthereareanumberofsub-varieties,eachhavingdifferentquantitiesofspicesmixedinthem.Whenyoubuypoppadums,docheckonwhethertheyarehotormild.Itmaybeanideatotrydifferenttypestofindoutwhichyouprefer.Itisverydifficulttorecommendoneparticularvariety,asitverymuchdependsonindividualtaste.Poppadumscanbedeepfried(oneatatime,inabout1litre/40floz)of

cookingoilheatedtoahightemperature),orgrilledliketoast.Ittakesabouthalfaminutetogrilleachside,butthedeepfrymethodismuchquicker,takingliterallyseconds,oncetheoilisheated.Itisnormallyrecommendedthatricepoppadumsshouldbedeepfried,but

dhalpoppadumstastegooddoneeitherway.Inmostrestaurants,onlyfriedpoppadumsareserved.

REDCHORIANDMINCECURRY(Mincewithredlentil-typeseeds)

Serves4.


Ifyoudonotlikebeansbutwouldliketotrysomethingsimilartochilliconcarne,thenthisisthedishforyou.Thismincecurryisusuallyservedwithriceorchapattis.Itcanalsobeservedwithchips.Forthisrecipeyouneedaliquidizer.

NBThechorimustbeboiledforabout45minutesasindicatedintherecipeotherwiseitcouldcauseindigestion.

55g(2oz)redchori450ml(15floz)waterforboilingredchori10g(½oz)freshgarlic,peeled25g(1oz)freshginger,peeled2greenchillies30ml(1floz)cookingoil1largeonion,finelychopped1tsptomatopurée½tspturmericpowder½tspchillipowder½tsptandoorimasala1tspgarammasala½tspsalt4tspsoysauce225g(8oz)mincedbeef300ml(10floz)waterforcookingSmallamountgreendhanyia(coriander),chopped

Method

1. Washtheredchori,likealldhals,andleavetosoakinabout600ml(20floz)ofcoldwaterforabout8hours.(Seehereonhowtowashdhals.)

2. Strainthechoriandputinapan.Addthe450ml(15floz)ofwater.Placethepanonahotring,andbringthewatertotheboil.Whenthewaterhasstartedtoboil,coverthepan,lowertheheatandsimmerforafurther45minutes.

3. Placethegarlic,gingerandgreenchilliesintoaliquidizerandchopveryfinely.

4. Heatthecookingoilinalargepantoahightemperature.Addtheonionandcookuntilitisgoldenbrown.

5. Addthecontentsoftheliquidizer,tomatopurée,turmericpowder,chillipowder,tandoorimasala,garammasala,saltandsoysauce.Cookthismixtureforabout2minutes.

6. Nowaddtheboiledchoriandthemince.Simmergentlyforanother15minutesstirringevery5minutes.

7. Addthe300ml(10floz)ofwater,coverthepanandletitsimmerforafurther45minutes.Stirevery5minutes.

8. Transferthecurryintoaservingdishandgarnishwithfreshcoriander.Servewhilehot.

MINCEDLAMBCURRY

Serves4.


Thisisadrycurryusuallyservedwithchapattisorpittabread.Italsomakesexcellentfillingfortoastedsandwiches.Bayleavesmaybeaddedtogivethecurryanicefragranceandaslightlysharpertaste.Forthisrecipeyouneedaliquidizer.

10g(½oz)freshgarlic,peeled25g(1oz)freshginger,peeled3greenchillies60ml(2floz)cookingoil1largeonion,finelychopped2tsptomatopurée1tspturmericpowder1tspchillipowder2tsptandoorimasala1tspgarammasala1tspsalt2bayleaves(optional)340g(12oz)mincedlamb600ml(20floz)waterSmallamountgreendhanyia(coriander),chopped

Method1. Placethegarlic,ginger,andgreenchilliesintoaliquidizerandchopfinely.2. Heattheoilinapanandaddthechoppedonion.Cooktheonionuntilitis

goldenbrown.Nowaddtheliquidizercontents,tomatopurée,turmericpowder,chillipowder,tandoorimasala,garammasala,salt(andbayleavesifused).Cookforafurther5minutes,stirringcontinuously.

3. Addthemince,andcookforafurther5minutes,stirringcontinuously.

4. Addthewater,coverthepan,reducetheheatandsimmergentlyforafurther30minutes,stirringevery5to7minutes.

5. Transferthecontentstoaservingdishandgarnishwithfreshgreencoriander.Servewhilehot.

6. Thebayleaves(ifused)arediscardedwhileeatingandleftontheplate.

LAMB’SLIVERCURRY

Serves4.

Preparationandcookingtime:1hr10mins.

Thislivercurryisusuallyeatenonitsown,orservedwithchapattisorbreadbutisnotservedwithrice.Itisnormallyverymildbutfreshgreenchilliescanbeaddedtomakeitslightlyhot.Forthisrecipeyouneedaliquidizer.

10g(½oz)freshgarlic,peeled25g(1oz)freshginger,peeled3greenchillies(optionalforhotcurry)55g(2oz)tinnedtomatoes30ml(1floz)cookingoil1largeonion,finelychopped450g(1lb)lamb’sliver,cutintosmallpieces½tspturmericpowder1tsptomatopurée½tspchillipowder1tsptandoorimasala1tspsalt½tspgarammasala300ml(10floz)waterSmallamountgreendhanyia(coriander),chopped

Method1. Preheattheoventomark5(375°For190°C).Placethegarlic,ginger,

greenchillies(ifused),andtomatoesinaliquidizerandblendthemintoathickpaste.

2. Placetheoilinapan.Whenhot,addthechoppedonion.Cooktheonionuntilitisgoldenbrown.Addthecontentsoftheliquidizer,liverpieces,turmericpowder,tomatopurée,chillipowder,tandoorimasala,saltandgarammasala.Cookforabout10minutes,stirringconstantly.Placethe

curryinacasserole.Addwaterandstir.3. Coverthecasserole,andcookonthemiddleshelfofthepreheatedovenfor

about45to50minutes.4. Garnishwithgreendhanyia(coriander)andservewhilehot.

DRYBHOONALAMBCHOPS

Serves4.

Preparationandcookingtime:1hr.

Thisisaverydryandmildcurrywhichcanbeservedwithfriedrice,orevenmashedpotatoesorchips.Forthisrecipeyouneedawokordeepfryingpan.

8lambchops90ml(3floz)cookingoil½tspwholejeera(cuminseeds)½tspwholerai(blackmustardseeds)225g(8oz)onions,finelychopped2greenchillies,finelychopped110g(4oz)tinnedtomatoes,finelychopped1½tspsalt1tspturmericpowder1½tspgarammasala½tspchillipowder120ml(4floz)waterSmallamountgreendhania(coriander),chopped

Method1. Cutthefatfromthelambchops.2. Inawok,ordeepfryingpan,heattheoiltoahightemperature.Addthe

jeeraandraiandletitcookforafewseconds.Addthechoppedonionsandthegreenchillies.Stircontinuouslyandcookuntiltheonionsaregoldenbrown.Addthetomatoesandcookforaboutaminute.Addthesalt,turmericpowder,garammasalaandchillipowder.Cookthisspicymixtureforaboutanotherminute.

3. Addthelambchops.Mixwell,coverthepan,lowertheheatandletitsimmerforabout10minutes,stirringevery3to4minutes.

4. Addthewater,mixwellandsimmerforanother40minutesstirringevery

8to10minutes.5. Transferthecontentstoaservingdishandgarnishwiththegreendhanyia

(coriander).

LAMBVINDALOO(Hotlambandpotatocurry)

Serves4.


Thisisaveryhotcurryusuallyservedwithrice,chapattisorparothas.

450g(1lb)potatoes60ml(2floz)cookingoil1largeonion,finelychopped6greenchillies,finelychopped3tsptomatopurée2tspturmericpowder2tspchillipowder1tspgarlicpowder1tspgingerpowder2tspsalt2tspgarammasala450g(1lb)dicedlamb450ml(15floz)waterSmallamountgreendhanyia(coriander),chopped

Method1. Peelthepotatoesandcutintolargishpieces(about2.5cm/1inchcubes).2. Heattheoiltoahightemperatureinalargepan.Addtheonionand

chillies,andcook,stirringcontinuously,untiltheonionisgoldenbrown.3. Addthetomatopurée,turmericpowder,chillipowder,garlicpowder,

gingerpowder,salt,garammasalaandthedicedlamb.Mixwell,lowertheheatandsimmergentlyforabout5minutes,stirringevery2to3minutes.

4. Addthewaterandletthelambsimmerforabout35minutes,stirringevery5to7minutes.

5. Addthepotatoesandsimmerforanother20minutes,stirringevery5to7

minutes.6. Transferthecontentstoaservingdishandgarnishwithgreendhanyia

(coriander).

CHICKENVINDALOO(Hotchickenandpotatocurry)

Serves4.


Thisisaveryhotcurryusuallyservedwithrice,chapattisorparothas.Forthisrecipeyouneedaliquidizerandachopper.

450g(1lb)potatoes900g(2lb)freshchicken1largeonion6greenchillies10g(½oz)freshginger10g(½oz)freshgarlic60ml(2floz)cookingoil3tsptomatopurée2tspturmericpowder2tspchillipowder1tspgarlicpowder1tspgingerpowder2tspsalt2tspgarammasala2tsptandooripowder150ml(5floz)waterSmallamountgreendhanyia(coriander),chopped

Method1. Peelthepotatoesandcutintolargishpieces(about2.5cm/1inchcubes).2. Removetheskinfromthechickenpiecesandchopthechickenintosmall

(about8cm/3inchlong)pieces.3. Placetheonion,chillies,gingerandgarlicinaliquidizerandprocessuntil

finelychopped.

4. Heattheoiltoahightemperatureinalargepan.Addtheprocessedonions,chillies,gingerandgarlicandcook,stirringcontinuously,untiltheonionisgoldenbrown.

5. Addthetomatopurée,turmericpowder,chillipowder,garlicpowder,gingerpowder,salt,garammasala,tandooripowderandthechicken.Mixwell,lowertheheatandsimmergentlyforabout10minutes,stirringevery2to3minutes.

6. Addthewaterandletthechickensimmerforabout20minutes,stirringevery5to7minutes.

7. Addthepotatoesandsimmerforanother20minutes,stirringevery5to7minutes.

8. Transferthecontentstoaservingdishandgarnishwithgreendhanyia(coriander).

9. Thebonesarediscardedwhileeatingandleftontheplate.

BEEFKOFTAS(Beefmeatballs)

Serves4.

Preparationandcookingtime:1hr50mins.Beefkoftasareparticularlygoodifyoulikemincedishes.Theycanbeservedwithriceorchapattis.Theycanalsobeservedwith‘Englishsidedishes’suchasboiledpotatoes,cabbageorcauliflower.Forthisrecipeyouneedaliquidizer.

25g(1oz)freshgarlic,peeled25g(1oz)freshginger,peeled3greenchillies450g(1lb)mincedbeef1tspsalt½tspchillipowder2tsptandoorimasala1tspgarammasala2tsptomatopuréeSmallamountgreendhanyia(coriander),chopped30ml(1floz)cookingoil2mediumsizedonions,finelychopped55g(2oz)plumpeeledtomatoes300ml(10floz)water

Method1. Placethegarlic,gingerandgreenchilliesintoaliquidizerandprocessuntil

finelychopped.2. Mixthecontentsoftheliquidizerwiththemince,salt,chillipowder,

tandoorimasala,garammasala,tomatopuréeandfreshdhanyiaandmixwell.Shapethemixtureintosmallmeatballsapproximately5cm(2inches)indiameter,andplacethemonatray.Coverthetray.

3. Heattheoilinalargecookingpan.Addtheonionsandfryuntiltheyaregoldenbrown.Nowaddthetomatoesandcookforafurther2minutes.

4. Gentlyplace6to8meatballsinthepan.Coverthepan,lowertheheatandsimmerforabout20minutes.Themeatballswillshrinkinsizeandbecomegoldenbrown.Carefullyremovetheseballsfromtheonionandtomatomixtureandplacethemononeside.Addanother6to8freshminceballstotheonionandtomatomixture,coverandsimmeragainforaboutthesameperiod.Repeatthisprocessuntilallthemeatballsaredone.

5. Nowaddallthemeatballstotheonionandtomatomixture.Stirverygentlyandsimmerforafurther50minutes.Addthewater,bringittotheboil,andsimmerforafurther45minutes,stirringevery10minutes.

6. Transferthecontentstoaservingdishandservewhilehot.

BEEFCURRY

Serves4.


Thisisahotcurry.Itcanbeeatenonitsown,butisusuallyservedwithboilednoodles,rice,chapattis,bread,puris,parothas,mashedpotatoes,orpittabread.Forthisrecipeyouneedaliquidizer.

450g(1lb)shinorstewingbeef10g(½oz)freshgarlic,peeled10g(½oz)freshginger,peeled2greenchillies55g(2oz)plumpeeledtomatoes30ml(1floz)cookingoil1largeonion,finelychopped½tspturmericpowder1tsptomatopurée½tspchillipowder1tspgarammasala1tspsalt1tsptandoorimasala4tspsoysauce600ml(20floz)waterSmallamountgreendhanyia(coriander),chopped

Method1. Cutthebeefintoabout2.5cm(1inch)cubes.2. Placethegarlic,ginger,greenchillies,andtomatoesintoaliquidizer,and

blendthemintoathickpaste.3. Heattheoilinapantoahightemperature.Addthechoppedonionand

cookuntilitisgoldenbrown.Addthebeefcubes,blendedpaste,turmericpowder,tomatopurée,chillipowder,garammasala,salt,tandoorimasala,

andsoysauce.Stircontinuouslyforabout2minutes.Reducetheheat,coverthepanandletitcookforabout20minutes,stirringeveryfewminutes.Addthewaterandstir.Simmergentlyforafurtherhour.

4. Transferthecurryintoaservingdish,andgarnishwiththefreshdhanyia(coriander).

SPINACHLAMB

Serves4.


SpinachisfrequentlyusedinIndiandishes,andspinachandlambdomakeanexcellentcombination.Thisdishisquitemild,andcanbeservedwithchapattis,pittabread,parothasorevenbread.Forthisrecipeyouneedameatcleaver,orgetyourbutchertochopalegoflambupforyou.

670g(1½lb)legoflamb340g(12oz)spinach60ml(2floz)cookingoil1largeonion,finelychopped3tsptomatopurée1tspsalt1tspturmericpowder½tspchillipowder1tspgarammasala120ml(4floz)water

Method1. Chopthelegoflambintosmallpieces,about2.5cm(1inch)inlength.

Thereisnoneedtoremovethebones.2. Cutthespinachintosmallpiecesandwashwell.3. Heattheoiltoahightemperatureinalargepan.Addtheonionandcook

untiltheonionisgoldenbrown.Addthetomatopurée,salt,turmericpowder,chillipowderandgarammasala.Stirwellandletthemixturecookforabout1minute.

4. Addthelamb,spinachandthewater.Mixwell,lowertheheatandsimmergentlyforabout40minutesstirringevery5to7minutes.

5. Transferthecontentstoaservingdishandservehot.

6. Whileeating,thebonesarediscardedandleftontheplate.

MADRASBUTTERBHOONABEEFCURRY

Serves4.


Thisisamediumdrybeefcurry,usuallyservedwithriceorchapattis.

450g(1lb)stewingbeef25g(1oz)butter1largeonion,finelychopped55g(2oz)plumpeeledtomatoes,finelychopped1tsptomatopurée1tspsalt1tspturmericpowder1tspchillipowder2tspmadrascurrypowder1tspgarlicpowder450ml(15floz)waterSmallamountgreendhanyia(coriander),chopped

Method1. Cutthebeefinto2.5cm(1inch)cubes.2. Meltthebutterinalargepan;addtheonionandcookuntilgoldenbrown,

stirringcontinuously.3. Addtomatoes,tomatopurée,salt,turmericpowder,chillipowder,madras

currypowder,garlicpowderandthecubesofbeef,andmixwell.Stircontinuouslyandcookforabout5minutes.

4. Addthewater,reducetheheatandsimmerforabout1hourstirringevery8to10minutes.

5. Transferthecontentstoaservingdishandgarnishwiththedhanyia(coriander).

FROZENCHICKENCURRY

Serves4.


Thisisamildtomediumhotchickencurry.Itisusuallyservedwitharicedish,orchapattis.Youcaneitherusefreshgreenchillies(ifyoulikecurrydisheshot)orafreshgreenpepperformildertaste.Parsleyorcoriandercanbeusedforgarnishing.Forthisrecipeyouneedaliquidizer.

900g(2lb)frozenchickenpieces,thawed25g(1oz)freshgarlic,peeled25g(1oz)freshginger,peeled3greenchilliesor1greenpepper,chopped(dependentontaste)60ml(2floz)cookingoil3largeonions,finelychopped1tspturmericpowder1tspchillipowder2tspgarammasala1tsptandoorimasala3tsptomatopurée170g(6oz)plumpeeledtomatoes2tspsaltParsleyorgreenfreshdhanyia(coriander),chopped

Method1. Removetheskinfromthechickenpieces.2. Placethegarlic,gingerandgreenchillies(orgreenpepper)inaliquidizer

andprocessuntilfinelychopped.3. Heattheoiltoahightemperatureinapan.Addthechoppedonionsand

cookuntiltheyaregoldenbrown.Addthechickenpieces,thecontentsoftheliquidizer,turmericpowder,chillipowder,garammasala,tandoorimasala,tomatopurée,tomatoesandsalt.Stircontinuouslyforafewminutes.

4. Reducetheheatandsimmerforabout1hour,stirringevery5to7minutes,keepingthepancoveredallthetime.

5. Garnishwithchoppedparsleyorfreshdhanyia(coriander).6. Thebonesarediscardedwhileeatingandleftontheplate.

FRESHCHICKENCURRY

Serves4.


Thisisaverypopularcurry,usuallyservedwithriceorchapattis.Ittakeslongertocookthanthefrozenchickencurry,andtastesquitedifferent.

60ml(2floz)cookingoil2largeonions,finelychopped900g(2lb)freshchicken,skinnedandcutintosmallpieces8oz(225g)plumpeeledtomatoes1tspsalt1tspchillipowder1tspturmericpowder2tspgarammasala1tspgarlicpowder1tspgingerpowder3greenchillies,finelychopped600ml(20floz)waterSmallamountgreendhanyia(coriander),chopped

Method1. Heattheoilinalargepantoahightemperature.Addtheonionsandcook

untiltheyaregoldenbrown.2. Addthechicken,tomatoes,salt,chillipowder,turmericpowder,garam

masala,garlicpowder,gingerpowderandthegreenchillies.Stircontinuouslyforabout5minutes.

3. Coverthepan,reducetheheatandsimmergentlyforabout25minutes.4. Addhalfofthewater(300ml/10floz)tothecurryandbringthemixtureto

theboil.Reducetheheat,coverthepan,andcookforafurther35minutes,stirringevery10minutes.Addtheremainingwater,andsimmerforafurther45minutes,stirringevery15minutes.

5. Transferthecontentstoaservingdish,andgarnishwiththedhanyia(coriander).Servewhilehot.


FRIEDCHICKENCURRY

Serves4.


Thisisamouth-wateringchickencurry,andisfairlysimpletocook.Itisusuallyservedwithchapattis,rice,noodlesorevenwithchipsormashedpotatoes.Forthisrecipeyouneedeitherameatcleaveroraverysharpknife,andawokordeepfryingpan.

900g(2lb)chickenpieces600ml(20floz)cookingoil,fordeepfrying60ml(2floz)cookingoil3largeonions,finelychopped1tspchillipowder1tspgarammasala6greenchillies,finelychopped1tspgarlicpowder2tsptandoorimasala1tspturmericpowder1tspsalt4tspsoysauce2tsptomatopurée300ml(10floz)waterSmallamountgreendhanyia(coriander),chopped

Method1. Removetheskinfromthechickenpieces,andchopthechickeninto

smallerpieces,about7cm(3inches)long.Thebonesareleftinthechickenpieces.

2. Heatthe600ml(20floz)ofcookingoilinawokordeepfryingpantoahightemperature.Deepfryallthechickenpieces,about4to5atatime,untiltheyaregoldenbrown.

3. Heatthe60ml(2floz)ofoilinanotherpanandfrythechoppedonionsuntiltheyaregoldenbrown.Addthechillipowder,garammasala,greenchillies,garlicpowder,tandoorimasala,turmericpowder,salt,soysauce,andtomatopurée.Mixwellandcookforabout1to2minutes.

4. Addthefriedchicken,mixwellandcookforafurther2to3minutes,stirringcontinuously.Addthewater,stir,andbringthemixturetotheboil.Reducetheheat,coverthepanandsimmergentlyforafurther15minutes.

5. Transferthecurrytoaservingdishandgarnishwiththegreendhanyia(coriander).


PORKCURRY

Serves4.


Thisisadryhotcurry.Itcanbeeatenasasnackonitsown,orservedwithmashedpotatoes,chapattis,pittabreadorparothas.Forthisrecipeyouneedaliquidizer.

900g(2lb)bonelesspork10g(½oz)freshgarlic,peeled10g(½oz)freshginger,peeled2greenchillies225g(8oz)freshtomatoes30ml(1floz)cookingoil1largeonion,finelychopped½tspturmericpowder½tspchillipowder½tsptandoorimasala1tspsalt1tspgarammasala120ml(4floz)waterSmallamountgreendhanyia(coriander),chopped

Method1. Cuttheporkpiecesintoabout2.5cm(1inch)cubes.2. Blendthegarlic,gingerandgreenchilliesinaliquidizeruntilfinely

chopped.3. Cutthetomatoesintosmallpieces.4. Heattheoilinapantoahightemperature;addthechoppedonionand

cookuntilitisgoldenbrown.5. Addthecontentsoftheliquidizer,tomatoes,porkcubes,turmericpowder,

chillipowder,tandoorimasala,saltandgarammasala.Stircontinuouslyfor

about2minutes.6. Reducetheheat,coverthepanandsimmergentlyforabout20minutes,

stirringevery5to7minutes.7. Addthewater,stirandsimmergentlyforafurther30minutes,again

stirringevery5to7minutes.8. Transferthecurrytoaservingdish.Garnishwithfreshgreendhanyia

(coriander)andservewhilehot.

STUFFEDMACKERELCURRY

Serves4.


Spicedandstuffedmackerelistastyandmakesagoodchangefrommeatcurries.Itisusuallyservedwithfriedriceandcanbeservedwithsaladasastarter.Forthisrecipeyouneedaliquidizer.

25g(1oz)freshgarlic,peeled25g(1oz)freshginger,peeled6greenchillies2tsptomatopurée30ml(1floz)yoghurt½tspsalt½tspturmericpowder½tspdhanyiapowder(coriander)½tspjeerapowder(cumin)1tsplemonjuice4smallfreshmackerel–about450g(1lb)intotal60ml(2floz)cookingoilSmallamountgreendhanyia(coriander),chopped

Method1. Placethegarlic,ginger,chillies,tomatopurée,yoghurt,salt,turmeric

powder,dhanyiapowder,jeerapowder,andlemonjuiceinaliquidizerandblendintoathickishpaste.

2. Cuttheheadsoffthemackerelandslicethefishalongtheirtops,ononesideonly,soastoenableyoutoremovethebonesfromtheircentres.Makesurethatyoudonotcutcompletelythrough,andthemackerelarestillwhole.

3. Placethemackerelundercoldrunningwaterforaboutoneminute.4. Carefullylaythefourmackereloutinalargepanandpourthethickpaste

inthespaceleftbythebonesofeachofthemackerel.Lifttheotherhalfandfolditbacksothattheblendedliquidisinthemiddleofeachofthemackerel.

5. Nowleavethefishforabout8hours.6. Heattheoiltoahightemperature,inalargeflatpan.Transferthefishvery

carefullytothispanwiththehotoil,lowertheheatandletitsimmerforabout5minutes.Whilesimmeringcoverthepan.Turnthefishovercarefully,stillfolded,andcooktheothersidesbysimmeringforafurther5minutes.

7. Transferthecontentstoaservingdishandgarnishwiththedhanyia(coriander).Servewhilehot.

CODFISHCURRY

Serves4.


Codcurryisunusualbutmakesanexcellentalternativetomeatcurries.Itcanbeservedwithmashedpotatoes,chapattisorfriedrice.Forthisrecipeyouneedaliquidizer.

10g(½oz)freshgarlic,peeled10g(½oz)freshginger,peeled1greenchilli225g(8oz)plumpeeledtomatoes60ml(2floz)cookingoil1largeonion,finelychopped½tspturmericpowder½tspchillipowder½tspgarammasala½tspsalt670g(1½lb)codsteaksSmallamountgreendhanyia(coriander),chopped

Method1. Blendthegarlic,ginger,chilliandtomatoesinaliquidizer,toathickish

paste.2. Heattheoiltoahightemperatureinapan;addtheonionandcookuntilit

isgoldenbrown.3. Addthecontentsoftheliquidizer,turmericpowder,chillipowder,garam

masalaandsalt,andstircontinuouslyforabout2minutes.Cookthismixtureforafurther3minutes.

4. Arrangethefishsteaksinalargecasseroleandspreadthespicedmixtureontopofthesteaks.

5. Bakethefishandthemixtureinapre-heatedovenatmark4(350°For

180°C),forabout20minutes.6. Garnishthefishwithfreshgreendhanyia(coriander)andservehot.

DRYBHOONAMUSHROOMANDPRAWNCURRY

Serves4.


Thisisaverymildprawncurryusuallyservedasasidedishwithmeatcurry.Forthisrecipeyouneedaliquidizer.

10g(½oz)freshgarlic10g(½oz)freshginger4greenchillies60ml(2floz)cookingoil1largeonion,finelychopped1tsptomatopurée½tspsalt½tspturmericpowder½tspchillipowder½tspdhanyiapowder(coriander)½tspjeerapowder(cumin)225g(8oz)mushrooms,cutintohalves110g(4oz)peeledprawnsSmallamountgreendhanyia(coriander),chopped2oz(55g)freshtomatoes,cutintorings

Method1. Placethegarlic,gingerandgreenchilliesinaliquidizer,andchopfinely.2. Heattheoiltoahightemperature,inapan.Addtheonion,stir

continuouslyandcookuntilgoldenbrown.Addthecontentsoftheliquidizer,tomatopurée,salt,turmericpowder,chillipowder,dhanyiapowderandjeerapowder.Cookthemixtureforafurtherminute,stirringcontinuously.

3. Addthemushroomsandprawns.Mixwell,lowertheheat,coverthepan

andsimmergentlyforabout8minutes,stirringevery2to3minutes.4. Transferthecontentstoaservingdishandgarnishwiththegreendhanyia

andtomatoes.

EGGANDPOTATOCURRY

Serves4.


Thisisamildcurrynotusuallyservedinrestaurants.Itcanbeservedwithriceorchapattis.

6eggs225g(8oz)potatoes30ml(1floz)cookingoil1onion,finelychopped110g(4oz)plumpeeledtomatoes1tspsalt1tspturmericpowder1tspgarammasala½tspchillipowder½tsptandoorimasala1tspcuminpowder150ml(5floz)waterSmallamountgreendhanyia(coriander),chopped

Method1. Hardboiltheeggsandremovetheshells.Cuttheeggsintohalves.2. Peelthepotatoesandcutintosmallpieces,about1cm(½inch)cubes.3. Heattheoiltoahightemperatureinapan.Addtheonionandcookuntil

theonionisgoldenbrown,stirringcontinuously.4. Addthetomatoesandcookforaboutafurther2minutesstirring

continuously.Nowaddthesalt,turmericpowder,garammasala,chillipowder,tandoorimasalaandcuminpowder.Cookforafurther1minute.

5. Addthepotatoes,mixwell,andcookforabout2minutesstirringcontinuously.Nowaddtheeggsandcookforabout3to4minutes.

6. Addthewater;bringittotheboil;lowertheheatandletitsimmerforabout20minutes,stirringevery5to7minutes.

7. Transferthecontentstoaservingdishandgarnishwiththecoriander.

PRAWNANDPEPPERCURRY

Serves4.


PrawnsarerareinIndianhomes,butprawncurriesdotastegood,andarealwaysworthatry.Forthisrecipeyouneedadeepfryingpanorwok.

340g(12oz)greenpeppers60ml(2floz)cookingoil2mediumsizeonions,finelychopped2ripetomatoescutintosmallpieces1tspsalt½tspturmericpowder½tspchillipowder½tspgarammasala340g(12oz)peeledprawns

Method1. Chopthepepperslengthwaysintopiecesabout2.5cm(1inch)longand

1cm(½inch)wide.2. Heattheoilinalargewok,addtheonionsandfrythemuntiltheyare

goldenbrown.Addthetomatoes,salt,turmericpowder,chillipowderandgarammasala.Cookforafurther2minutes.

3. Addthepeppersandprawnsandstirwell.Reducetheheat,coverthewokandcookonaverylowheatforafurther15minutes,stirringevery3to4minutes.


VALLDHAL

Serves4.


Thisisadhalcurryusuallyservedwithchapattis,bread,riceorpittabread.

225g(8oz)valldhal900ml(30floz)water30ml(1floz)cookingoil½tspwholejeera(cuminseeds)½tspwholerai(blackmustardseeds)¼tsphing(asafoetida)2tsptomatopurée1tspturmericpowder1tspchillipowder1tspgarlicpowder1tspgingerpowder1tspsalt1tspgarammasalaSmallamountgreendhanyia(coriander),chopped

Method1. Washthevalldhalasdescribedintheintroduction(pagehere).Thenleave

thedhaltosoakinthe900ml(30floz)ofwaterfor2hours.2. Heattheoiltoahightemperature,inapan.Addthejeeratothehotoil,

andthenafewsecondslateraddtheraiandasafoetida.Leaveforafewmoresecondsandaddthetomatopurée,turmericpowder,chillipowder,garlicpowder,gingerpowder,saltandgarammasala.Cookforafurther2minutes,stirringcontinuously.

3. Drainthedhal,andsavethewaterinwhichitwassoaking,inanotherpan.Addthedhaltothespicedmixture.Cookforafurther2minutes,stirringcontinuously.

4. Addthewaterinwhichthedhalwassoakedtotheabovemixture.Bringthewatertotheboilandsimmergentlyforafurther30minutes,stirringevery5minutes.

5. Placethedhalinaservingdishandgarnishwithfreshdhanyia(coriander).

SPLITURADDHAL

Serves4.


Thisdhalcurryisusuallyservedwithchapattisorbread.Itcanalsobeservedwithhotpittabread.Itisverypopularwithvegetarians.Greenchilliescanbeusedifyoulikehotcurries,butotherwiseapeppercanbeusedforamildertaste.Forthisrecipeyouneedaliquidizer.

170g(6oz)skinlesssplituraddhal1largeonion,finelychopped1200ml(40floz)water1tspsalt85g(3oz)plumpeeledtomatoes3greenchilliesor1greenpepper,chopped25g(1oz)freshgarlic,peeled25g(1oz)freshginger,peeled60ml(2floz)cookingoil½tspwholejeera(cuminseeds)½tspwholerai(blackmustardseeds)1tspturmericpowder1tspchillipowder1tspgarammasalaSmallamountgreendhanyia(coriander),chopped

Method1. Washthedhalasdescribedintheintroduction(pagehere).2. Placethewasheddhal,choppedonionandthe1200ml(40floz)ofwaterin

alargepan.3. Addthesalt.4. Bringthewatertotheboil,reducetheheat,andsimmergentlyforabout1

hour,stirringevery5to7minutes.

5. Placethetomatoes,greenchillies,garlicandgingerinaliquidizerandblendintoathickishpaste.

6. Heattheoiltoahightemperature,inaseparatepan.Addthejeeraandraiandletitcookforafewseconds.Addthecontentsoftheliquidizer,turmericpowder,chillipowderandgarammasala.Stircontinuouslyandcookfor2to3minutes.

7. Addthisspicymixturetotheboileddhal,andboilforanother5minutes.8. Placethedhalinaservingdishandgarnishwithfreshdhanyia(coriander).

REDKIDNEYBEANS(WHOLE)DHAL

Serves4.


ThisisaverypopularcurryalloverIndia.Itisusuallyservedwithchapattis,bread,pittabread,puris,parothas,orsimplyrice.Ifyoulikesweetandsourdishesthensugarcanbeaddedtogiveitaslightlysweetertaste.Thismakesitveryversatile.Forthisrecipeyouneedaliquidizer.

NBRedkidneybeansmustbeboiledforatleast1hourasindicatedinthisrecipe,otherwisetheycouldbepoisonous.

170g(6oz)redkidneybeans1200ml(40floz)water1tspsalt55g(2oz)plumpeeledtomatoes2greenchillies25g(1oz)freshgarlic,peeled60ml(2floz)cookingoil½tspwholejeera(cuminseeds)½tspwholerai(blackmustardseeds)1largeonion,finelychopped1tsptandoorimasala1tspturmericpowder1tspgarammasala1tspsugar(optional)30ml(1floz)lemonjuice1tsptomatopurée½tspchillipowderSmallamountgreendhanyia(coriander),chopped

Method

1. Boilthebeansinthe1200ml(40floz)ofsaltedwaterforabout1hourand15minutes.Thiswillmakethebeanssoft,andthiscanbetestedbybeingabletopulpthebeaneasily,withyourfingers.

2. Placethetomatoes,greenchillies,andgarlicinaliquidizer,andblendtoathickishpaste.

3. Heattheoiltoahightemperatureinalargepan.Addthewholejeeraandraiandcookforafewseconds.Addtheonionandcookuntilitisgoldenbrown.

4. Addthecontentsoftheliquidizer,tandoorimasala,turmericpowder,garammasala,sugar(ifrequired),lemonjuice,tomatopuréeandchillipowder.Cooktogetherforafurther1minute.

5. Addthebeanswiththewater.Lowertheheat,andsimmergentlyforafurther30minutes,stirringevery5to7minutes.

6. Transferthecontentstoaservingdishandgarnishwithfreshdhanyia(coriander).Servehot.

WHOLEURADANDREDKIDNEYBEANSDHAL

Serves4.


Thisisarathermilddhal.Likealldhals,itisusuallyservedwithboiledriceorchapattisbutcanbeservedwithbread.Ifyoulikehotcurriesthengreenchilliesshouldbeused,butotherwiseagreenpeppercanbeusedinstead.

NBTheuradandredkidneybeansmustbeboiledforatleast2hoursasindicatedintherecipe,otherwisethebeansarepoisonous.

85g(3oz)wholeurad25g(1oz)redkidneybeans1800ml(60floz)water1largeonion,finelychopped2greenchillies,finelychopped,or1greenpepper,finelychopped1tspsalt30ml(1floz)cookingoil½tspwholejeera(cuminseeds)2tsptomatopurée½tspturmericpowder1tspchillipowder1tspgarammasalaSomefreshgreendhanyia(coriander),finelychopped

Method1. Mixtheuradandredkidneybeans.Washthebeansanduradasdescribed

intheintroduction(pagehere).2. Placethewashed,mixeddhalinthe1800ml(60floz)ofwater.3. Addthechoppedonion,thechoppedchillies(orgreenpepper),andthe

salt,andbringtotheboil.4. Reducetheheat,coverthepanandboilgently,stirringevery15minutes,

untiltheconsistencyislikethinporridge.Thisusuallytakesabouttwoandahalfhours.

5. Heattheoiltoahightemperature,inaseparatepan.Addthejeera,tomatopurée,turmericpowder,chillipowder,andgarammasala.Stircontinuouslyandsimmerthemixtureforabout1minute.Addthemixturetothedhalandsimmerthedhalgentlyforanother3to5minutes.

6. Transferthecookeddhaltoaservingdishandgarnishwiththefreshdhanyia(coriander).

SPLITMOONGANDSPLITLENTILDHAL

Serves4.


Thisisamixeddhal,usuallyservedwithchapattis,bread,puris(deepfriedchapattis–seerecipeon186),parothas,riceorpittabread.Itcanalsobeusedlikeasoup,asastarter.Itisverypopularwithvegetarians.

85g(3oz)skinless,splitmoongdhal85g(3oz)skinless,splitlentildhal900ml(30floz)water1largeonion,finelychopped1tspsalt60ml(2floz)cookingoil½tspwholejeera(cuminseeds)½tspwholerai(blackmustardseeds)2tsptomatopurée1tspturmericpowder1tspgarammasala6bayleaves1tspchillipowderSmallamountgreendhanyia(coriander),chopped

Method1. Mixthemoongandlentildhals.Washthedhalasdescribedinthe

introduction(pagehere).2. Placethewasheddhal,thechoppedonionandthe900ml(30floz)ofwater

inalargepanandaddthesalt.3. Bringthewatertotheboil,reducetheheatandsimmergentlyforabout30

minutes,stirringevery5to7minutes.4. Heattheoiltoahightemperatureinaseparatepan.Addthejeeraandrai

andleaveittocookforafewseconds.Addthetomatopurée,turmeric

powder,garammasala,bayleavesandchillipowder.Stircontinuouslyandcookforafewseconds.Pourtheboileddhalintothemixture,andsimmerforafurther5minutes.

5. Transferthedhaltoaservingdishandgarnishwithfreshdhanyia(coriander).

6. Thebayleavesarediscardedandleftontheplate,whileeating.

WHOLELENTILDHAL

Serves4.


Thisisarathermilddhal.Itisusuallyservedwithboiledrice,chapattisorbread.Chillipowdercanbeusedformakingahotdhal,otherwisepaprikapowdercanbeusedforamildertaste.Freshparsleyorgreenfreshcoriandercanbeusedforgarnishing.

170g(6oz)wholelentils900ml(30floz)water1½tspsalt60ml(2floz)cookingoil½tspwholejeera(cuminseeds)1largeonion,finelychopped2tsptomatopurée1tspturmericpowder1tspchillipowder,orpaprikapowderformildtaste2tspgarammasala1tsptandoorimasalaSomefreshparsleyorgreenfreshdhanyia(coriander),finelychopped

Method1. Washthewholelentils,asdescribedintheintroduction(pagehere).2. Placethewashedlentilsinthe900ml(30floz)ofwater,addthesaltand

bringtotheboil.3. Reducetheheat,coverthepanandsimmergentlyforabout45minutes,

stirringevery5to7minutes.4. Heattheoiltoahightemperatureinaseparatepan.Whenitishot,addthe

jeeraandthechoppedonion.Cooktogetheruntiltheonionisgoldenbrown.Addthetomatopurée,turmericpowder,chillipowder(orpaprikapowder),garammasalaandtandoorimasala.Stircontinuouslyandsimmer

themixtureforabout1minute.5. Addthespicedmixturetothecookedlentildhal.6. Simmergentlyforabout3to5minutes.Transferthecontentstoaserving

dishandgarnishwiththedhanyiaorparsley.

SPLITLENTILDHAL

Serves4.


Thisdhaltastesverydifferentfromwholelentilandisusuallyservedwithplainboiledrice,orsometimeslikesoup,asastarter.

170g(6oz)skinlesssplitlentils1200ml(40floz)water1largeonion,finelychopped1tspsalt60ml(2floz)cookingoil½tspwholejeera(cuminseeds)½tspwholerai(blackmustardseeds)55g(2oz)plumpeeledtomatoes1tspturmericpowder½tspgarammasala½tspchillipowderSmallamountgreendhanyia(coriander),chopped

Method1. Washthedhalasdescribedintheintroduction(pagehere).2. Placethedhal,the1200ml(40floz)ofwaterandthechoppedonionina

largepan.Addthesaltandstirwell.3. Bringthewatertotheboil,reducetheheatandsimmergentlyforabout30

minutes,stirringevery5to7minutes.Thisboileddhalcanbeservedassoupifdesired.

4. Heattheoiltoahightemperatureinaseparatepanorwok.Addthejeeraandraiandleaveittocookforafewseconds.Addthetomatoes,turmericpowder,garammasala,andchillipowder.Stircontinuouslyandcookuntilthetomatoeshavereducedtoapulp.Thiswillusuallytakeabout2to3minutes.

5. Addtheboileddhaltothisspicemixture,reducetheheatandsimmergentlyforafurther5minutes.

6. Transferthecontentstoaservingdishandgarnishwiththefreshgreendhanyia(coriander).Servehot.

WHOLEMOONG,DRY

Serves4.


Thisisoneofthemanydhalcurriesusuallyservedwithchapattis.Italsomakesagoodfillingfortoastedsandwiches.Itmayalsobeservedwithriceandameatcurrydish.

170g(6oz)wholemoong1200ml(40floz)waterforsoakingmoong60ml(2floz)cookingoil½tspwholejeera(cuminseeds)½tspwholerai(blackmustardseeds)1tspturmericpowder1tspgarammasala1tspchillipowder2tsptomatopurée1tspsalt4tspsoysauce450ml(15floz)waterforcookingSmallamountgreendhanyia(coriander),chopped

Method1. Soakthemoongovernightinthe1200ml(40floz)ofwater.2. Washthewholemoongasdescribedintheintroduction(pagehere).3. Heattheoiltoahightemperatureinaseparatepan.Addthejeeraandrai,

andleaveittocookforafewseconds.Addthewashedmoong,turmericpowder,garammasala,chillipowder,tomatopurée,saltandsoysauce.Stircontinuouslyandcookforabout3minutes.Addthe450ml(15floz)ofwaterandbringittotheboil.

4. Reducetheheat,coverthepanandsimmergentlyforabout30minutes,stirringevery5to7minutes.

5. Transferthecontentstoaservingdishandgarnishwithfreshgreendhanyia(coriander).

TOOVARDHAL

Serves4.


ThisisoneofthepopulardhalsofsouthernIndia,andhasasweetandsourtaste.Itisusuallyservedwithchapattis,bread,puris(deepfriedchapattis–seerecipeonpagehere),parothasorrice.Itisadishwhichpleasesvegetarians.Forthisrecipeyouneedapressurecooker.

170g(6oz)toovardhal900ml(30floz)water1tspsalt60ml(2floz)cookingoil½tspwholejeera(cuminseeds)½tspwholerai(blackmustardseeds)4wholecloves4wholeblackpeppercorns¼tsphing(asafoetida)1tsptomatopurée1tspturmericpowder6bayleaves1tspchillipowder2greenchillies,slicedintohalves½tspsugar10g(½oz)peanuts15ml(½floz)lemonjuiceSmallamountgreendhanyia(coriander),chopped

Method1. Washthedhalasdescribedintheintroduction(pagehere).2. Placethewasheddhalinapressurecooker,addthe900ml(30floz)of

waterandsalt,andcookonhighpressureforabout15minutesafterthe

initialboilwhistle.Switchofftheheat,butleavethedhalcookinginthepressurecooker.

3. Heattheoiltoahightemperatureinaseparatepanandaddthejeera,rai,cloves,peppercorns,andasafoetida.Cookforafewseconds.Addthetomatopurée,turmericpowder,bayleaves,chillipowder,greenchillies,sugar,peanuts,andlemonjuice.Stircontinuouslyforafewseconds.Pourtheboileddhalintothemixtureandsimmergentlytogetherforafurther10minutes,stirringevery2minutes.

4. Transferthedhalintoaservingdishandgarnishwiththedhanyia(coriander).Servehot.

5. Thebayleavesandpeppercornsarediscardedandleftontheplatewhileeating.

BLACKCHANADHAL

Serves4.


BlackchanaaremorecommoninsouthernIndiathaninthenorth,andtastesomewhatlikechickpeas.Theyarenotusuallyservedinrestaurants,andthereforeareworthtryingathome.

340g(12oz)blackchana900ml(30floz)waterforsoakingthechana900ml(30floz)waterforboilingthechana1tspsalt60ml(2floz)cookingoil½tspwholejeera(cuminseeds)¼tsphing(asafoetida)½tspwholerai(blackmustardseeds)2tsptomatopurée½tspchillipowder1tsptandoorimasala½tspturmericpowder4greenchillies,finelychopped1tspgarammasala30ml(1floz)lemonjuice450ml(15floz)waterforcookingSmallamountgreendhanyia(coriander),chopped

Method1. Washthechanaasdescribedintheintroduction(pagehere).2. Soakthechanaovernightinthe900ml(30floz)ofwater.3. Nextday,drainthewater.Addthefresh900ml(30floz)ofwaterandthe

saltandbringthemixturetotheboil.Reducetheheat,coverthepanandsimmergentlyforabout1hour.

4. Heattheoiltoahightemperatureinaseparatepanorwok.Addthejeera,asafoetida,andtherai.Cookforafewseconds.Addthetomatopurée,chillipowder,tandoorimasala,turmericpowder,greenchillies,garammasalaandlemonjuice.Stirwellandcookforafurtherfewseconds.

5. Nowaddthechanaandthe450ml(15floz)ofwaterforcooking.Bringthewatertotheboil;lowertheheatandthensimmergentlyforafurther15minutes.

6. Transferthecontentstoaservingdishandgarnishwithfreshgreendhanyia(coriander).

WHITECHANADHAL

Serves4.


WhitechanacurryisatraditionaldishinthePunjabandnorthernpartsofIndia.Itisaveryspecialdishfordinnerparties,weddingparties,picnics,etc.Itisusuallyservedwithbhaturas,puris,chapattis,orevenpittabread.Italsomakesagoodfillingfortoastedsandwiches.

340g(12oz)whitechana900ml(30floz)waterforsoakingchana900ml(30floz)waterforboilingchana1tspsalt60ml(2floz)cookingoil½tspwholejeera(cuminseeds)½tspwholerai(blackmustardseeds)2largeonions,finelychopped3greenchillies,finelychopped2tsptomatopurée½tspchillipowder1½tsptandoorimasala1tspturmericpowder½tspgarlicpowder1½tspgarammasala30ml(1floz)lemonjuice

ForgarnishingSmalltomato,cutintorings1onion,cutintosmallringsSmallamountgreendhanyia(coriander),chopped

Method

1. Washthechanaasdescribedintheintroduction(pagehere).2. Soakthechanaovernightinthe900ml(30floz)ofwater.3. Nextday,drainthewater.Placethechanainalargecookingpot,addthe

fresh900ml(30floz)waterandthesalt,andbringthemixturetotheboil.Reducetheheat,coverthepanandsimmergentlyforabout1hour.

4. Inaseparatepan,heattheoiltoahightemperature.Addthejeeraandrai;cookforafewsecondsuntiltheyareslightlybrown.Addtheonionsandgreenchillies,andcookuntiltheonionsaregoldenbrown.Addthetomatopurée,chillipowder,tandoorimasala,turmericpowder,garlicpowder,garammasalaandlemonjuice.Stircontinuouslyandcookforafurther2minutes.

5. Drainthechana,butsavethewater.Addthedrainedchanatothespicemixture.Cookforafurther2minutes,stirringcontinuously.Addthewaterwhichwasdrainedfromthechana,reducetheheat,coverthepanandsimmerforabout5minutes.

6. Placethecookedchanainaservingdishandgarnishwithtomatoes,onionanddhanyia.Servewhilehot,orallowtocoolanduseasfillingfortoastedsandwiches.

BLACKEYEBEANSDHAL

Serves4.


Blackeyebeanstastesimilartochickpeas,andareusuallyservedwithrice.

NBThebeansmustbecookedforatleast20minutes,otherwisetheycouldcauseindigestion.

225g(8oz)blackeyebeans900ml(30floz)waterforsoaking60ml(2floz)cookingoil½tspwholejeera(cuminseeds)½tspwholerai(blackmustardseeds)1tspsalt1tspturmericpowder1tspchillipowder1tspdhanyiapowder(coriander)1tspjeerapowder(cumin)2tsptomatopurée600ml(20floz)waterforcookingSmallamountofdhanyia(coriander)

Method1. Soakthebeansovernightinthe900ml(30floz)ofwater.2. Washthebeansasdescribedintheintroduction(pagehere).3. Heattheoiltoahightemperatureinalargepan.Addthejeeraandraiand

letitcookforafewseconds.Addthewashedbeans,salt,turmericpowder,chillipowder,dhanyiapowder,jeerapowderandtomatopurée.Mixwellandcookforabout2minutesstirringcontinuously.

4. Addthe600ml(20floz)ofwater,bringtotheboil,lowertheheat,coverthepanandsimmerforabout25minutes,stirringevery5to7minutes.

5. Transferthecontentstoaservingdishandgarnishwiththedhanyia.Servewhilehot.

CHANAANDMARROWDHAL

Serves4.


Dhalsaresometimescookedmixedwithotherdhalsorvegetables.Marrowmakesaverygoodadditiontothechanadhalandiswellworthatry.Forthisrecipeyouneedapressurecooker.

110g(4oz)chanadhal225g(8oz)marrow,peeledanddicedintosmallcubes900ml(30floz)water1tspsalt60ml(2floz)cookingoil110g(4oz)onions,finelychopped85g(3oz)tomatoes,finelychopped1tspturmericpowder1tspchillipowder1tspgarammasala3greenchillies,finelychopped2tsplemonjuiceSmallamountgreendhanyia(coriander),chopped

Method1. Washthedhalasdescribedintheintroduction(pagehere).2. Placethewasheddhalandmarrowinapressurecooker.Addthewaterand

salt,coverthelidandcookforabout30minutesonhighpressure.Switchofftheheatafterthistimebutleavethedhalcookinginthepressurecookerforanother30minutes.

3. Heattheoiltoahightemperatureinanotherpan.Addtheonionsandcookthemuntiltheyaregoldenbrown.Addthetomatoes,turmericpowder,chillipowder,garammasala,greenchilliesandthelemonjuice.Cookthisspicemixtureforaboutanother2minutes.

4. Addthespicemixturetothedhal,stirwellandcooktogetherforabout5minutes,stirringevery2to3minutes.

5. Transferthedhaltoaservingdishandgarnishwiththedhanyia.Servehot.

SPLITMOONGDHAL

Serves4.


Thisisoneofthemanydhalcurriesusuallyservedwithchapattis,breadorrice.Likemostdhalsitispopularwithvegetarians.

170g(6oz)skinlesssplitmoongdhal1tspsalt1largeonion,finelychopped900ml(30floz)water60ml(2floz)cookingoil½tspwholejeera(cuminseeds)½tspwholerai(blackmustardseeds)25g(1oz)freshgarlic,peeledandfinelychopped85g(3oz)plumpeeledtomatoes1tspturmericpowder1tspgarammasala1tspchillipowderSmallamountgreendhanyia(coriander),chopped

Method1. Washthedhalasdescribedintheintroduction(pagehere).2. Addthesalt,choppedonionandthewatertothewasheddhal.Boilthe

water,lowertheheatandsimmergentlyforabout30minutesstirringevery5to7minutes.

3. Heattheoiltoahightemperature,inaseparatepanandaddthejeera,raiandchoppedgarlic.Cookforafewseconds.Addthetomatoes,turmericpowder,garammasalaandchillipowderandcookforafurther3to4minutes,stirringcontinuously.

4. Addthisspicemixturetotheboileddhal,andsimmergentlyforafurther5to7minutes.

5. Transferthedhaltoaservingdishandgarnishwiththefreshgreendhanyia(coriander).

CUTOKRACURRY

Serves4.


Okra,alsosometimescalledladies’fingers,isaverypopularvegetableinIndia.Likemostvegetablecurries,thisisusuallyservedwithdhalandrice,ormeatcurryandrice.Itmayalsobeservedwithchapattisalone.Forthisrecipeyouneedaliquidizer.

25g(1oz)freshgarlic,peeled2greenchillies55g(2oz)freshginger,peeled340g(12oz)freshokra90ml(3floz)cookingoil340g(12oz)onions,choppedintolargepieces2tsptomatopurée1tspsalt½tspchillipowder½tspturmericpowder1tspgarammasala1freshtomato,cutintosmallpieces,forgarnish

Method1. Placethegarlic,greenchillies,andgingerintoaliquidizerandchopfinely.2. Washtheokraandthendryeachpieceindividuallywithkitchenrollpaper.

Thisisveryimportantasokrashouldbeasdryaspossible.3. Cuttheokrainto1cm(½inch)longpieces,lengthways.4. Heattheoiltoahightemperatureinapan,addthecontentsofthe

liquidizer,andcookforafewseconds.Addtheonionsandcooktogether,stirringcontinuously,untiltheonionsareverylightbrown.Addthetomatopurée,salt,chillipowder,turmericpowder,andgarammasala.Cookforafewseconds,andaddtheokra.Stircontinuouslyfor2to3minutes.

5. Reducetheheat,coverthepanandsimmergentlyforabout25minutes.Theheatmustbekeptverylow,andthemixtureneedstobestirredevery5to7minutes.

6. Transfertheokracurryintoaservingdishandgarnishwiththefreshtomatopieces.

OKRAANDCHIPSCURRY

Serves4.


Okra,orladies’fingers,isaverypopularvegetableinIndianhomes,andsincemostpeoplelikepotatoes,okraandchipsmakeanattractivecombination.

225g(8oz)freshokra60ml(2floz)cookingoil3largeonions,finelychopped½tspsalt½tspturmericpowder½tspchillipowder½tspgarammasala½tsptomatopurée110g(4oz)friedpotatochips1freshtomato,cutintosmallpieces

Method1. Washtheokraandthendryeachpieceindividuallywithkitchenrollpaper.

Thisisextremelyimportantasokramustbeasdryaspossible.2. Cuttheokrainto1cm(½inch)longpieceslengthways.3. Heattheoiltoahightemperatureinawokordeepfryingpan.Addthe

onionsandtheokra.Stir,reducetheheat,coverthepanandlettheokraandonionscookforabout10minutes,stirringevery3to4minutes.

4. Nowaddthesalt,turmericpowder,chillipowder,garammasalaandtomatopurée.Mixwellandletitcookforafurther3to4minutes.

5. Addthechips,mixwellandletitcookforanother3to4minutes.6. Transferthecontentstoaservingdishandgarnishwiththetomato.

FROZENMIXEDVEGETABLECURRY

Serves4.


Ifyouareinahurry,thenthiscurryisideal.Itdoesnottaketoolongtocook,andcanbeservedwithplainboiledrice.Itisalsogoodservedwithbread,orchapattis.

45ml(1½floz)cookingoil½tspwholejeera(cuminseeds)½tspwholerai(blackmustardseeds)1largeonion,finelychopped2tsptomatopurée1tspturmericpowder1tspchillipowder1tspgarammasala1tspsalt1tspgarlicpowder450g(1lb)frozen,mixedvegetables2smallpotatoes,choppedintoverysmallpieces300ml(10floz)water

Method1. Heattheoiltoahightemperatureinapan,andaddthejeera,raiand

choppedonion.Cooktogetheruntiltheonionisgoldenbrown.2. Addthetomatopurée,turmericpowder,chillipowder,garammasala,salt,

garlicpowder,mixedvegetablesandpotatoes.Stircontinuouslyandcookforafurther5minutes.

3. Addthewatertothevegetables,andbringtotheboil.Reducetheheatandsimmergentlyforabout20minutes.

4. Servehot.

MADRASPOTATOANDPEACURRY

Serves4.


Thisisoneofthemanyvegetabledishesservedwithanothermaindishandrice.

340g(12oz)potatoes60ml(2floz)cookingoil½tspwholejeera(cuminseeds)½tspwholerai(blackmustardseeds)2largeonions,finelychopped170g(6oz)frozenpeas½tspchillipowder½tspturmericpowder1tspmadrascurrypowder1tspsalt2tsptomatopurée300ml(10floz)waterSmallamountgreendhanyia(coriander),chopped

Method1. Peelthepotatoesandcutthemintoabout2.5cm(1inch)cubes.2. Heattheoiltoahightemperatureinalargepan.Addjeera,raiandonions.

Stircontinuouslyandcookuntiltheonionsaregoldenbrown.Addpotatoes,peas,chillipowder,turmericpowder,madrascurrypowder,saltandtomatopurée.Stircontinuouslyfor2minutes.Addthewaterandbringtotheboil.Lowertheheatandsimmergentlyforabout20minutes.

3. Transferthecurrytoaservingdishandgarnishwithfreshgreendhanyia.

GUJARATIPOTATOCURRY

Serves4.


ThisisaverypopularcurryinapartofIndiawhichiswellknownforitsvegetabledishes.Itisusuallyservedwithsomeothercurry(suchasdhalormeat)andrice.

450g(1lb)potatoes30ml(1floz)cookingoil½tspwholejeera(cuminseeds)½tspwholerai(blackmustardseeds)¼tsphing(asafoetida)½tspturmericpowder½tspjeerapowder(cuminpowder)½tspdhanyiapowder(corianderpowder)1tspsalt1tspredchillipowder55g(2oz)tinnedtomatoesor2tsptomatopurée450ml(15floz)waterSmallamountgreendhanyia(coriander),chopped

Method1. Peelthepotatoesandcutintoabout2.5cm(1inch)cubes.2. Heattheoiltoahightemperatureinalargepanandaddthejeera,raiand

asafoetida.Leavetocookforafewseconds.Addthepotatoes,turmericpowder,jeerapowder,dhanyiapowder,salt,chillipowder,andtomatoes(orpurée).Stircontinuouslyandcookforabout5minutes.

3. Addthewaterandbringittotheboil.Lowertheheatandsimmergentlyforabout20minutes.

4. Placethecurryinaservingdishandgarnishwithfreshdhanyia.

PUNJABIPOTATOCURRY

Serves4.


ThisisapopularcurryinnorthernpartsofIndia.Itisusuallyservedwithparothasorpuris(deepfriedchapattis–seerecipeonpagehere).

450g(1lb)potatoes25g(1oz)butter1largeonion,finelychopped2greenchillies,finelychopped1tspturmericpowder1tspgingerpowder½tspdhanyiapowder(corianderpowder)1tspsalt½tspchillipowder4tsptomatopurée240ml(8floz)waterSmallamountgreendhanyia(coriander),chopped

Method1. Peelthepotatoes.2. Boilthepotatoes,andcuttheminto2.5cm(1inch)cubes.3. Meltthebutterinalargepanandaddtheonionandchillies.Stirandcook

theonionandchilliesuntiltheonionislightbrown.Nowaddtheturmericpowder,gingerpowder,dhanyiapowder,salt,chillipowder,andtomatopurée.Stircontinuouslyandcookforabout2minutes.Addhalfofthewater,stir,andaddthepotatoes.Mixwellandletitcookforabout3minutes.

4. Addtheremainingwaterandbringittotheboil.Lowertheheatandsimmergentlyforabout5minutes..


BOMBAYPOTATOCURRY

Serves4.


ThisisacommoncurryinmostIndianrestaurants.Itisverysimpletocookandusuallyservedwithsomeothercurry(suchasdhalormeat)andrice.

450g(1lb)potatoes30ml(1floz)cookingoil1tspwholejeera(cuminseeds)½tspwholerai(blackmustardseeds)½tspturmericpowder1tspsalt½tspchillipowder110g(4oz)freshtomatoes,finelychopped150ml(5floz)waterSmallamountgreendhanyia(coriander),chopped

Method1. Peelthepotatoesandcutinto2.5cm(1inch)cubes.2. Heattheoiltoahightemperatureinalargepanandaddthejeera,andrai.

Leavetocookforafewseconds.Addthepotatoes,turmericpowder,salt,chillipowderandtomatoes.Stircontinuouslyandcookforabout5minutes.

3. Addthewaterandbringtotheboil.Lowertheheatandsimmergentlyforabout20minutes.


GUJARATIGREENBEANCURRY

Serves4.


AlargeproportionoftheresidentsoftheGujaratstateofIndiaarevegetariansandtheyhavethereforeimprovisedonmanyofthestandarddhalandvegetabledishes.Greenbeansareoneoftheirspecialties.

60ml(2floz)cookingoil½tspwholerai(blackmustardseeds)½tspwholejeera(cuminseeds)¼tsphing(asafoetida)55g(2oz)freshtomatoes,finelychopped½tspsalt½tspturmericpowder½tspjeerapowder(cumin)½tspdhanyiapowder(coriander)½tspchillipowder340g(12oz)frozengreenbeans,thawed120ml(4floz)water

Method1. Heattheoiltoahightemperatureinalargepan.Addtherai,jeeraand

asafoetidaandletitcookforafewseconds.Addthetomatoes,salt,turmericpowder,jeerapowder,dhanyiapowderandchillipowder.Letthisspicemixturecookforabout2minutes.

2. Addthebeans,mixwellandthenaddthewater.Bringthewatertotheboil,lowertheheatandletthebeanssimmerforabout8minutes,stirringevery2to3minutes.


FRESHMIXEDVEGETABLECURRY

Serves4.


Thisisaveryhotvegetablecurryusuallyservedwithrice.Forthisrecipeyouneedaliquidizer.

340g(12oz)potatoes1largeaubergineapprox225g(8oz)110g(4oz)plumpeeledtomatoes25g(1oz)freshgarlic,peeled55g(2oz)freshginger,peeled60ml(2floz)cookingoil½tspwholejeera(cuminseeds)½tspwholerai(blackmustardseeds)½tspturmericpowder1tspgarammasala1½tspsalt¾tspchillipowder8greenchillies170g(6oz)frozenpeas,thawed600ml(20floz)waterSmallportionoffreshgreendhanyia(coriander)

Method1. Peelthepotatoesandcuttheminto2.5cm(1inch)cubes.2. Removethestalkoftheaubergineandcutinto2.5cm(1inch)cubes.3. Placethetomatoes,garlic,andgingerintoaliquidizerandblendintoa

thickishpaste.4. Heattheoiltoahightemperatureinapan.Addthejeeraandraiandleave

itcookingforafewseconds.Addthethickpaste,turmericpowder,garammasala,salt,chillipowder,potatoes,aubergine,greenchilliesandpeas.Stir

continuouslyandcookforabout5minutes.5. Addthewater,bringittotheboilandsimmergentlyforabout30minutes.6. Placethecurryinaservingdishandgarnishwithfreshdhanyia.

AUBERGINEANDPOTATOCURRY(DRY)

Serves4.


Thisisamildvegetablecurry,especially–goodwhenservedwithameatdish.Itisalsoexcellentforvegetarians.Itisusuallyservedwithriceorchapattis.Parsleyorfreshcoriandercanbeusedforgarnishing.

450g(1lb)potatoes1largeaubergineapprox225g(8oz)2largeonions60ml(2floz)cookingoil½tspwholejeera(cuminseeds)½tspwholerai(blackmustardseeds)2tsptomatopurée1tspsalt½tspturmericpowder½tspchillipowder1tsptandoorimasala1tspgarammasala90ml(3floz)waterFreshparsleyorgreenfreshdhanyia(coriander),finelychopped

Method1. Peelthepotatoesandcutthemintolargechips.2. Removethestalkandcuttheaubergineintolargechiptypepiecesalso.3. Choptheonionsintosmallpieces.4. Heattheoiltoahightemperatureinalargepan.Addthejeeraandraito

theoilandcookuntiltheyaregoldenbrown.Thiswillonlytakeafewseconds.

5. Addthechoppedonions.Cooktogetheruntiltheonionsaregoldenbrown.Addthetomatopurée,salt,turmericpowder,chillipowder,tandoorimasala,garammasala,potatoesandauberginepieces.Stirandcookfor

anotherfewminutes.Reducetheheat.6. Addthewater;bringtotheboil,coverthepanandsimmergentlyforabout

30to35minutes,stirringevery5to7minutes.Switchofftheheatandplacethecookedcurryinaservingdish.

7. Garnishwithparsleyorfreshcoriander.

AUBERGINEANDPEACURRY

Serves4.


Thisisamildcurryusuallyservedwithchapattis,parothasoranothermeatdish.

450g(1lb)aubergines600ml(20floz)waterforsoaking60ml(2floz)cookingoil½tspwholerai(blackmustardseeds)½tspwholejeera(cuminseeds)2tsptomatopurée1tspturmericpowder1tspsalt1tspchillipowder1tspgarammasala1tspgarlicpowder120ml(4floz)water225g(8oz)frozenpeas2tsplemonjuiceSmallamountgreendhanyia(coriander),chopped

Method1. Removethestalksfromtheauberginesandslicethemlengthways,like

largechips.Soaktheauberginesinthe600ml(20floz)ofwaterforabout5minutes.

2. Heattheoiltoahightemperatureinaheavy-basedsaucepan.Addthewholeraiandwholejeeraandletitcookforafewseconds.

3. Removetheauberginesfromthewaterandaddthemtothepot.Nowaddthetomatopurée,turmericpowder,salt,chillipowder,garammasalaandgarlicpowder.Mixwellandcookforabout2to3minutes.

4. Addthe120ml(4floz)ofwater,coverthepan,reducetheheatandletthe

auberginessimmerforabout10minutes,stirringevery4to5minutes.5. Addthepeasandthelemonjuice.Simmerforafurther7minutes,stirring

every3to4minutes.6. Transferthecontentstoaservingdishandservewhilehot.

AUBERGINEANDSPINACHBHARTHA(Mashedaubergineandspinach)

Serves4.


Bharthasareusuallyservedwithchapattisorasasidedish.Thisisahotvegetabledish.

450g(1lb)aubergines450g(1lb)freshspinach60ml(2floz)cookingoil1largeonion,finelychopped110g(4oz)plumpeeledtomatoes,finelychopped1tspsalt1tspturmericpowder1tspchillipowder1tspdhanyiapowder(coriander)1tspjeerapowder(cumin)1tspgarlicpowder

Method1. Pricktheaubergineswithaforkandthenroastthemunderthegrillfor

about30minutes,turningevery7to8minutes.Whentheaubergineshavebeenwellroasted,removethestalks,peeltheauberginesandcutintoverysmallpiecesormashthem.

2. Washthespinach,andchopfinely.3. Heattheoiltoahightemperatureinalargepan.Addtheonionandcook,

stirringcontinuously,untiltheonionisgoldenbrown.Addthemashedaubergine,spinach,tomatoes,salt,turmericpowder,chillipowder,dhanyiapowder,jeerapowder,andgarlicpowder.Stirandmixwell.Lowertheheat,coverthepanandletitsimmerforabout25minutes,stirringevery5to7minutes.

CAULIFLOWERANDPOTATOCURRY(DRY)

Serves4.


Thisisamildvegetablecurry,especiallygoodwhenservedwithameatanddhaldish.Itisalsoverypopularwithvegetarians.Itisusuallyservedwithrice,chapattisorbread.

340g(12oz)potatoes340g(12oz)cauliflower(1mediumcauliflower)60ml(2floz)cookingoil½tspwholejeera(cuminseeds)½tspwholerai(blackmustardseeds)1tspturmericpowder1tspgarammasala2tsptomatopurée1tspsalt½tspchillipowder120ml(4floz)waterSmallamountgreendhanyia(coriander),chopped

Method1. Peelthepotatoesandcuttheminto2.5cm(1inch)cubes.2. Cutthecauliflowerintosmallflorets.3. Heattheoiltoahightemperatureinapan.Addthejeeraandraiandleave

tocookforafewseconds.Addpotatoes,cauliflower,turmericpowder,garammasala,tomatopurée,saltandchillipowder.Stircontinuouslyandcookforabout3minutes.

4. Addthewater,bringittotheboilandsimmergentlyforabout15minutes.5. Placethecurryinaservingdishandgarnishwithfreshdhanyia.

FRESHSPINACHCURRY

Serves4.


Ifyoulikespinach,thenyoumusttrythisdish.Itcanbeservedinsteadofboiledspinachor,likeothervegetablecurries,withchapattisorasidedish.

60ml(2floz)cookingoil1smallonion,finelychopped450g(1lb)freshspinach,finelychopped½tspturmericpowder½tspchillipowder½tspsalt½tspgarammasala½tspgarlicpowder1tsptomatopurée1tomato,cutintosmallpieces

Method1. Heattheoiltoahightemperatureinalargepan.Addtheonionandcook

untiltheonionisgoldenbrown.Addthespinach,turmericpowder,chillipowder,salt,garammasala,garlicpowderandtomatopurée.Mixwell,coverthepan,lowertheheat,andletitsimmerforabout15minutes,stirringevery4to5minutes.

2. Transferthespinachtoaservingdishandgarnishwiththetomato.

WHITECABBAGECURRY

Serves4.


Thisisahotvegetablecurryusuallyservedwitharicedish,orchapattis.Italsomakesanexcellentfillingfortoastedsandwiches.Forthisrecipeyouneedaliquidizer.

25g(1oz)freshgarlic,peeled55g(2oz)freshginger,peeled6wholegreenchillies60ml(2floz)cookingoil½tspwholejeera(cuminseeds)½tspwholerai(blackmustardseeds)4wholecloves4wholeblackpeppercorns¼tsphing(asafoetida)670g(1½lb)whitecabbage,shredded2tsptomatopurée½tspturmericpowder½tspchillipowder1tspgarammasala1tspsalt4tspsoysauce180ml(6floz)water

Method1. Placethegarlic,ginger,andgreenchilliesinaliquidizer,andchopfinely.2. Heattheoiltoahightemperatureinawokorlargepan,andaddthejeera,

rai,wholecloves,wholepeppercorns,andasafoetida.Cookforafewseconds.

3. Addthecabbage,tomatopurée,turmericpowder,chillipowder,garam

masala,saltandsoysauce.Cookforafurtherfewseconds.4. Addthecontentsoftheliquidizerandwatertothecabbage.5. Stirwellandbringthemixturetotheboil.Coverthepan,reducetheheat

andsimmergentlyforabout20minutes,stirringevery5to7minutes.6. Transferthecontentstoaservingdishandservehot.7. Theclovesarediscardedandleftatthesideoftheplatewhileeating.

TINDORACURRY

Serves4.


Thisisaveryunusualcurry,andtasteslikecourgettesorcucumber.Ifyouarepreparedtotrysomethingnew,thenthismaybetoyourtaste.Itisusuallyservedwithriceorchapattis.Forthisrecipeyouneedaliquidizer.

85g(3oz)freshgarlic,peeled85g(3oz)freshginger,peeled4wholegreenchillies450g(1lb)freshtindora(seeintroduction,pagehere)60ml(2floz)cookingoil½tspwholejeera(cuminseeds)½tspwholerai(blackmustardseeds)¼tsphing(asafoetida)2tsptomatopurée1tspsalt½tspturmericpowder1tspchillipowder1tspgarammasala4tspsoysauce300ml(10floz)water1freshtomato,cutintosmallpiecesforgarnishing

Method1. Placethegarlic,ginger,andgreenchilliesintoaliquidizerandchopfinely.2. Cuteachfreshtindoraintofourpieces.3. Heattheoiltoahightemperatureinalargepan,andaddthejeera,raiand

asafoetida.Fryforafewseconds.4. Addthecuttindora,contentsoftheliquidizer,tomatopurée,salt,turmeric

powder,chillipowder,garammasalaandsoysauce.Stirandcookfor

about2minutes.Addthewater,andbringtotheboil.Reducetheheat,coverthepanandsimmergentlyforabout7minutes.

5. Transferthecontentstoaservingdishandgarnishwiththetomato.

VALLOURVEGETABLECURRY

Serves4.


Thisisanunusualvegetablecurryandtastesverysimilartocourgettes.Itisusuallyservedwithchapattisorwithanotherdhalcurryandrice.

2mediumsizepotatoes340g(12oz)freshvallour(seeintroduction,pagehere)60ml(2floz)cookingoil1tspwholerai(blackmustardseeds)1tspwholejeera(cuminseeds)¼tsphing(asafoetida)2tsptomatopurée½tspchillipowder1tspsalt1½tspgarammasala½tspturmericpowder1tspgarlicpowder1tsptandoorimasala300ml(10floz)water1freshtomato,cutintosmallpiecesforgarnishing

Method1. Peelthepotatoesandcutintoabout2.5cm(1inch)cubes.2. Topandtailthevallourandcutthemlengthwaysintoabout2.5cm(1inch)

longpieces.3. Heattheoilinawokorpanandaddtherai,jeeraandasafoetida.Cookfor

afewseconds.Addthepotatoes,vallour,tomatopurée,chillipowder,salt,garammasala,turmericpowder,garlicpowderandtandoorimasala.Stircontinuouslyandcookforafurther5minutes.

4. Addthewater;bringittotheboil,reducetheheatandsimmergentlyforafurther20minutes.

5. Transferthecontentstoaservingdishandgarnishwiththetomato.Servewhilehot.

GREENPEPPERWITHNEWPOTATOCURRY

Serves4.


Thisisaverymildvegetablecurryandcanbeservedwithchapattis,ordhalcurriesandrice.Ittastesespeciallygoodwithnewpotatoes,butordinarypotatoescanbeused.

60ml(2floz)cookingoil½tspwholejeera(cuminseeds)1onion,finelychopped225g(8oz)newpotatoes,peeledandcutintoverythindiscs,likecrisps2largegreenpeppers,slicedinringslikecrisps1tspsalt½tspturmericpowder½tspgarammasala90ml(3floz)water1tsptomatopurée½tspchillipowder

Method1. Heattheoiltoahightemperatureinawokoradeeppan.Addthejeera,

cookforafewsecondsandaddtheonion.Cookuntilgoldenbrown.2. Addthepotatoes,peppers,salt,turmericpowder,garammasala,water,

tomatopurée,andthechillipowder.Mixwell.3. Bringthewatertotheboil,lowertheheatandcoverthepan.Simmer

gentlyforabout20minutes,stirringevery5to7minutes.4. Transferthecontentstoservingdishandservewhilehot.

GUAERCURRY

Serves4.


Itisdifficulttodescribetheflavourofguaer.Theclosestapproximationisthatittastessimilartogreenbeans.

225g(8oz)guaer(seeintroduction,here)60ml(2floz)cookingoil½tspwholerai(blackmustardseeds)½tspwholejeera(cuminseeds)¼tsphing(asafoetida)2tsptomatopurée1tspsalt1tspturmericpowder1tspjeerapowder(cumin)1tspdhanyiapowder(coriander)1tspchillipowder450ml(15floz)water

Method1. Topandtailtheguaerandthencutintoabout2cm(1inch)lengths.2. Heattheoiltoahightemperatureinalargepan.Addtherai,jeeraand

asafoetidaandletitcookforafewseconds.Addthetomatopurée,salt,turmericpowder,jeerapowder,dhanyiapowderandchillipowder.Letthisspicemixturecookforabout2minutes.

3. Addtheguaer,mixwellandthenaddthewater.Lowertheheatandlettheguaersimmerforabout30minutes,stirringevery5to6minutes.


KADUANDTOMATOCURRY

Serves4.


Kadutastessomewhatsimilartomarrow.Thisisaverymildcurryusuallyservedwithchapattis.

225g(8oz)kadu(seeintroduction,here)60ml(2floz)cookingoil½tspwholerai(blackmustardseeds)½tspwholejeera(cuminseeds)110g(4oz)freshtomatoes,finelychopped½tspsalt½tspturmericpowder½tspgarammasala½tspchillipowder

Method1. Peelthekaduandcutintoabout2cm(1inch)cubes.2. Heattheoiltoahightemperatureinalargepan.Addtheraiandjeeraand

letitcookforafewseconds.Addthetomatoes,salt,turmericpowder,garammasalaandchillipowder.Letthisspicemixturecookforabout1minute.

3. Addthekadu.Lowertheheatandletthekadusimmerforabout30minutes,stirringevery5to7minutes.

4. Transferthecontentstoaservingdish.Servehot.

Raitas,madefromfreshnaturalyoghurt,areverycommoninIndianhomes.MostIndiansmakefreshyoghurtthemselves,andfreshyoghurtmadeathometastesdifferent.Yoghurtisusuallymadeintheeveningsandleftto‘set’overnight.Raitacanthenbemadeinthemorning.

PLAINFRESHNATURALYOGHURT

Makes600ml(20floz).


600ml(20floz)milk30ml(1floz)naturalyoghurt

Method1. Bringthemilktotheboilinalargepan.Leaveittocoolforabout10

minutes,sothatthemilkiswarm,beforegoingtothenextstep.2. Transferthemilkintoabowlwithacover.Addtheyoghurtandmixwell.

Coverthebowlandleavethemixtureinawarmplace,suchastheairingcupboard,forabout8hours.

3. Thesettingprocessmaytakelongerthan8hoursifthetemperatureisnotwarmenough.

POTATOANDONIONRAITA

Serves4.


Allraitasareservedassidedishesandareespeciallygoodinthesummer.

340g(12oz)boiledpotatoes1largeonion,finelychopped1greenchilli,finelychopped450ml(15floz)plain,freshnaturalyoghurt90ml(3floz)cold,freshmilk½tspsalt½tspchillipowder½tspblackpepper

Method1. Cuttheboiledpotatoesintosmallpieces.2. Placethepotatoes,onionandgreenchilliintoaservingdish.Addthe

yoghurtandmilk,andmixwell.3. Placetheraitainafridge.4. Whenyouarereadytoserve,removetheraitafromthefridgeandaddthe

salt,chillipowderandblackpepper.Mixwellandserve.

ONIONANDCUCUMBERRAITA

Serves4.


450ml(15floz)plainfreshnaturalyoghurt90ml(3floz)coldmilk110g(4oz)cucumber,peeledandsliced1largeonion,choppedintosmallpieces½tspwholejeera(cuminseeds)½tspsalt½tspchillipowder½tspblackgroundpepper

Method1. Combinetheyoghurtandmilkinaservingdishandmixwell.2. Addtheslicedcucumber,onionandwholejeera.Mixwell.3. Placetheraitainafridge.4. Whenreadytoserve,mixsalt,chillipowderandblackgroundpepperinto

theraita.

GARLICCHUTNEY

Makesabout450g(1lb)ofchutney.


Garlicchutneysarenotservedatmealsbutareusedincookingmanycurrydishes.Insteadofblendinggarlicandgingerinaliquidizer,aspoonfulofgarlicchutneycanbeusedinstead.Thissaveshavingtopeelgarlicandgingereverytime.Youneedaliquidizertopreparethischutney.

60ml(2floz)water110g(4oz)greenchillies170g(6oz)freshginger,peeled110g(4oz)freshgarlic,peeled1½tspsalt60ml(2floz)lemonjuice

Method1. Placealltheingredientsinaliquidizerandblendtogether.2. Transferthecontentsintoajar,andstoreinafridge.Thischutneycanbe

keptforupto3weeks.

FRESHMINTCHUTNEY

Serves4.


Thisisamildchutney,oftenservedwithmainmeals.Sugarcanbeaddedtogiveitaslightlysweetertaste.Eitheranardanaorlemoncanbeused.Aliquidizerorblenderisneededtopreparethischutney.

55g(2oz)freshmintleaves1smallonion,finelychopped½tspsalt½tspwholejeera(cuminseeds)½tspsugar(optional)½tspanardana(pomegranateseeds)or½tsplemonjuice10g(½oz)greenchillies30ml(1floz)water

Method1. Placealltheingredientsinaliquidizerandblendthemintoasmoothpaste.2. Transferthecontentstoaservingdish.3. Likeallchutneysthiscanbestoredinacoolplaceandservedagain.This

chutneymustbeusedin3to4days.

FRESHMINTANDAPPLECHUTNEY

Serves4.


Chutneysareusuallyservedwithallmainmealsasasmallsidedish,likepickles.Thisisahotchutneyandisverygoodwithmostricedishes.Sugarcanbeaddedtogiveitaslightlysweetertaste.Aliquidizerorblenderisneededtopreparethischutney.

55g(2oz)mintleaves110g(4oz)cookingapples,finelychopped55g(2oz)onions,finelychopped55g(2oz)greenchillies¾tspsalt30ml(1floz)water½tspturmericpowder½tspsugar(optional)

Method1. Placealltheingredientsinaliquidizerandblendthemintoasmoothpaste.2. Transferthecontentsintoasmallservingdishandplaceinthefridgefora

coupleofhours.3. Thechutneyisreadytobeserved.Unusedchutneycanbeleftinthefridge,

andservedagain.Thischutneymustbeusedwithin7days.

GREENCHILLIPICKLE(FRIED)

Serves4.


Sugarcanbeaddedtogivethepickleaslightlysweetertaste.

55g(2oz)greenchillies30ml(1floz)cookingoil¼tspwholejeera(cuminseeds)¼tspwholerai(blackmustardseeds)¼tsphing(asafoetida)½tspsalt½tspturmericpowder15ml(½floz)lemonjuice½tspsugar(optional)30ml(1floz)water

Method1. Removethestemsandslicethechilliesintohalveslengthways.

(Remembertowashhandsthoroughlyafterhandlingthechilliesotherwisethechilliesleaveaburningsensationonthem.)

2. Placethecookingoilinafryingpan.Heattheoiltoahightemperature;addthejeera,rai,andasafoetida.Leavetocookforafewsecondsuntiltheyareslightlybrown.Addthechillies,salt,turmericpowder,lemonjuice,sugar(ifused)andwater.Bringtotheboil.Reducetheheatandsimmerforabout5minutes.

3. Placethecookedchilliesinaservingdish.

FRESHGREENCHILLIPICKLE

Serves4.


55g(2oz)greenchillies1½tspsalt1½tspraidhal(splitblackmustard)½tspturmericpowder1tspcookingoil60ml(2floz)lemonjuice¼tsphing(asafoetida)

Method1. Removethestemsandslicethechilliesintohalveslengthways.

(Remembertowashhandsthoroughlyafterhandlingthechilliesotherwisetheyleaveaburningsensationonthem.)

2. Mixwellalltheingredientstogetherwiththecutchilliesinalargebowl,andthentransferthecontentstoanairtighttin.

3. Thispicklecanbestoredforupto2weeksifkeptinanairtighttinandplacedinthefridge.Useasandwhenneeded.

LEMONANDGREENCHILLIPICKLE

Serves4.

Preparationandcookingtime:4days

Thisisapickleinwhichlemonandfreshgreenchilliesareallowedtomarinateintheirownjuicesforabout3–4days.Itisnotspicy,butveryhot.

55g(2oz)greenchillies4tspsaltforgreenchillies2freshlemons1tspsaltforlemons

Method1. Removethestemsandcutopenonesideofthechilliesalongthelength,so

thatthechilliesstillremainwhole.(Remembertowashhandsthoroughlyafterhandlingthechilliesotherwisetheyleaveaburningsensationonthem.)

2. Withateaspoonfillthechillieswithsalt.Thefourteaspoonfulsofsaltshouldbeenoughtofillallthechillies.

3. Slicethelemonsintoquarters.butdonotcutthemrightthrough.Leaveabout0.5cm(¼inch)atthebottomwherethelemonisnotcut.Ensurethatthelemonstillremainsinonepiece.

4. Nowsharetheteaspoonfulofsaltbetweenthetwolemons.5. Transferboththelemonsandthechilliestoanairtighttinandleaveitina

coolplace(notthefridge)forabout4days.Thesaltwilldrawoutthejuicesfromthelemonsandchilliesandthesewillmarinateintheirownjuices.

6. Thispicklecanbestoredforupto2weeksifkeptinanairtighttinandplacedinthefridge.Useasandwhenneeded.

CARROT,WHITECABBAGEANDGREENCHILLIPICKLE

Serves4.


OfthemanyIndianpicklesservedwithmainmeals,thisisoneofthefewpreparedfresh,andservedhot.Sugarcanbeaddedtogivethepickleaslightlysweetertaste.

30ml(1floz)cookingoil¼tspwholejeera(cuminseeds)¼tspwholerai(blackmustardseeds)¼tsphing(asafoetida)4smallgreenchilliescutintohalveslengthways55g(2oz)whitecabbage,shredded4smallcarrots,cutintolong,thinstrips1tspsugar(optional)½tspsalt½tspturmericpowder½tsptomatopurée90ml(3floz)water30ml(1floz)lemonjuice

Method1. Heattheoiltoahightemperatureinafryingpan,andaddthejeera,raiand

asafoetida.Cookforafewseconds.2. Addthechillies,cabbage,carrots,sugar(ifused),salt,turmericpowder

andtomatopuréeandcookforafurther2minutes,stirringcontinuously.Addthewater,andbringthemixturetotheboil.Reducetheheat,andsimmergentlyuntilthewaterhasevaporated.Thiswilltakeabout15minutes.Addthelemonjuiceandcookforafurther1minute,stirringallthetime.

3. Transferthecontentstoaservingdish.

CARROTPICKLE

Serves4.


225g(8oz)carrots1tspsalt½tspturmericpowder30ml(1floz)cookingoil30ml(1floz)lemonjuice2tspraidhal(splitmustard)¼tsphing(asafoetida)

Method1. Peelthecarrots;washthemandcuttheminto2.5cm(1inch)longstrips

about0.5cm(¼inch)thick.2. Addalltheabovespicestothecarrots,mixwell,andtransferthecontents

toanairtighttin.3. Thispicklecanbestoredforupto2weeksifkeptinanairtighttinand

placedinthefridge.Useasandwhenneeded.

APPLEPICKLE

Serves4.


225g(8oz)cookingapples15ml(½floz)cookingoil1tspsalt¼tspgarammasala¼tspgroundjeera(cuminseeds)½tspraidhal(splitmustard)¼tsphing(asafoetida)15ml(½floz)lemonjuice

Method1. Peeltheapplesandcutthemintoabout1cm(½inch)cubes.2. Heattheoilinapan.Addthesalt,garammasala,groundjeera,raidhaland

asafoetida.Cookforafewseconds.3. Switchofftheheat,addtheapplesandlemonjuiceandmixwell.4. Transferthecontentstoanairtighttin.5. Thispicklecanbestoredforupto1weekifkeptinanairtighttinand

placedinthefridge.Useasandwhenneeded.

CHAPATTIS

Makesabout15chapattis.


Chapattisareagoodsubstituteforbreadandcanbeservedwithalmostanycurry.Forthisrecipeyouneedalargeflatfryingpanortava.

450g(1lb)whitechapattiflour(sieved)30ml(1floz)cookingoil210ml(7floz)water55g(2oz)chapattiflour,forrolling55g(2oz)butter

Method1. Placethesievedflourinabowlandaddthecookingoil.Mixtogetherfora

fewseconds.2. Addwatergradually,andcontinuetomixuntilastifformediumsoft

doughisformed,whichcanbekneaded.3. Dividethemixtureintoabout15balls,sprinkleflourontherollingarea

androlleachballintoadiscofabout17.5cm(7inches)diameter.4. Heatatavaorlargeflatpantoahightemperature.Placethechapattionit,

leaveitforafewsecondsandturnitover.Afterafewsecondsturnandcookthefirstsideagain,untilitturnslightbrownincolour.Repeatfortheotherside.Thecookingprocesstakesapproximately15secondsforeachside.Removethechapattifromthepanandplaceitonaplate.Butteronesideofeachchapatti,andstackoneontopofanother.Servethemhot.

BHATURAS

Serves4.


Bhaturascanbeservedwithalmostanycurrydish,butareusuallyservedwithchana,andraita.Theytastelikeverysoftbread,andareservedinsteadofchapattisorpuris(deepfriedchapattis).Forthisrecipeyouneedadeepfryingpanorwok.

450g(1lb)plainflour,sievedfordough1tspbakingpowder,sieved300ml(10floz)plainyoghurt55g(2oz)plainflour,forrolling600ml(20floz)cookingoil,fordeepfrying

Method1. Mixtheflour,bakingpowderandyoghurtinalargemixingbowl,and

makeamediumsoftdough.Leavethedoughcoveredfor4hours.2. Dividethedoughintoabout12equalparts.3. Shapeeachpartintoaball,flourthesurfaceoftheballswellwithdry

flour.Rolltheballsflatintoabout0.5cm(¼inch)thick,14cm(5to6inches)diameterdiscs.

4. Heattheoiltoahightemperatureinawokordeepfryingpan,andthenreducetheheat.Deepfrytherolledbhatura,whichwillfloat,oneatatime,forabout½minuteoneachside.Draintheoilfromthebhaturaandplaceinaservingdish.Repeatthiswithallthebhaturas.

5. Servehot.

FRIEDRICE

Serves4.


Friedricecanfeatureasasnackorathightea,withoutcurryordhals.Leftoverplainboiledricecanalsobefriedinthemannerdescribedbelow.Forthisrecipeyouneedalargewokordeepfryingpan.

170g(6oz)plainbasmatirice1500ml(50floz)water60ml(2floz)cookingoil½tspwholerai(blackmustardseeds)½tspwholejeera(cuminseeds)¼tsphing(asafoetida)1smallonion,finelychopped1smallpotato,choppedintoverysmallpieces½tspturmericpowder1tspsalt½tspchillipowder1largetomato,cutintorings,forgarnishing

Method1. Washthericeandleavetosoakinthe1500ml(50floz)ofwaterforabout

1hour.2. Bringthewatercontainingthericetotheboil,andthensimmergentlyfora

further15minutes.3. Transferthecontentstoacolandertodraintherice.4. Heattheoilinabigwokoradeepfryingpan.Addtherai,jeeraand

asafoetida,andcookthemforafewseconds.Addtheonionandcookuntilitisgoldenbrown.Addthepotatoandcookoveralowheatforabout10minutes.Makesurethatthepotatoiswellcooked.

5. Addtherice,turmericpowder,saltandchillipowderandstirwell.Cook

thewholemixturetogetherforafurther3minutesstirringcontinuously.6. Transferthecontentstoaservingdish.Garnishwiththefreshtomatoand

servehot.

CHICKENBIRYANI

Serves4.


Thisisamildricedish,quicktomakeandpopularwithbusyhousewives.Itisusuallyservedwithfreshsalad.Forthisrecipeyouneedawok,ordeepfryingpan,andaliquidizer.

25g(1oz)freshgarlic,peeled55g(2oz)freshginger,peeled900ml(30floz)chickenstock170g(6oz)basmatirice3largechickenpieces120ml(4floz)cookingoil3wholecloves4wholeblackpeppercorns½tspwholejeera(cuminseeds)½tspwholerai(blackmustardseeds)¼tsphing(asafoetida)1onion,finelychopped1tsptomatopurée85g(3oz)frozenpeas1smallcarrot,slicedthinly½tspturmericpowder1tspsalt½tspchillipowder

Method1. Placethegarlicandgingerinaliquidizerandchopfinely.Addthecontents

oftheliquidizertothe900ml(30floz)ofchickenstockandmixwell.2. Washthericelikealldhals(seehere).3. Removetheskinandbonesfromthechickenandcutthechickenintosmall

pieces,about7.5cm(3inches)long.4. Heat60ml(2floz)ofcookingoiltoahightemperatureinawokordeep

fryingpan;addthechickenpiecesandcookoveralowheatuntilthechickenpiecesaregoldenbrown.

5. Inanotherseparatepanheattheremaining60ml(2floz)ofoiltoahightemperature.Addthecloves,peppercorns,jeera,rai,andasafoetidaandcookforafewseconds.Addthechoppedonion,andcookuntiltheonionisgoldenbrown.Addtherice,cookedchicken,tomatopurée,peas,carrot,turmericpowder,saltandchillipowder.Cookforafurther2minutes,stirringcontinuously.

6. Addthestockmixturetotherice.Bringittotheboilandreducetheheat.Coverthepanandsimmergentlyforabout15minutes.Thericeshouldnowlookprettydry.

7. Transferthecontentstoaservingdishandservewhilehot.8. Theclovesandpeppercornsarediscardedwhileeatingandleftonthe

plate.

PEAPILAWRICE

Serves4.


Thisisoneofthemanyricedishesusuallyservedwithanycurryordhal.

170g(6oz)basmatirice390ml(13floz)water60ml(2floz)cookingoil½tspwholejeera(cuminseeds)½tspwholerai(blackmustardseeds)½tspsalt½tspturmericpowder½tspchillipowder1tsptomatopurée55g(3oz)frozenpeas

Method1. Washthericelikeadhalasdescribedintheintroduction(here).2. Soakthericeforabout1hourinthe390ml(13floz)ofwater.3. Heattheoilinapanandaddthejeeraandrai.Leavetocookforafew

seconds.4. Verycarefullyaddthesoakedriceandwater,salt,turmericpowder,chilli

powder,tomatopurée,andpeas.Iftheyareaddedtooquickly,themixturewillspitallovertheplace.Bringthemixturetotheboil.

5. Reducetheheat,coverthepanandletitsimmergentlyforabout20minutes.

6. Transferthecontentstoaservingdish,andservewhilehot.

LAMBBIRYANI

Serves4.


Thisisamildricedish,usuallyservedwithdhaloravegetabledish.

170g(6oz)basmatirice750ml(25floz)water1smallonion,finelychopped1greenchilli,finelychopped225g(8oz)bonelesslamb,cutintoverysmall1cm(½inch)cubes½tspturmericpowder1tspsalt½tspchillipowder2tspsoysauce85g(3oz)frozenpeas85g(3oz)frozendicedcarrots

Method1. Washthericelikealldhals,asdescribedonhere.2. Inalargepanmixthewater,onion,greenchilli,lamb,turmericpowder,

salt,chillipowder,andsoysauce.Bringtotheboil,coverthepan,reducetheheatandletthemixtureboilforabout35minutes.

3. Addthewashedrice,peasandcarrots.Bringbacktotheboilandthenreducetheheatagain.Coverthepanandsimmergentlyforabout12minutes.Thericeshouldlookdry.


VEGETABLEBIRYANI

Serves4.


Ifyoulikericeandareavegetarian,thenvegetablebiryaniisjustthethingforyou.Itisusuallyservedwithfreshsalad.Forthisrecipeyouneedadeepfryingpan,orwok,andaliquidizer.

170g(6oz)basmatirice25g(1oz)freshgarlic,peeled25g(1oz)freshginger,peeled60ml(2floz)cookingoil3wholecloves½tspwholejeera(cuminseeds)½tspwholerai(blackmustardseeds)¼tsphing(asafoetida)1largeonion,finelychopped1tsptomatopurée110g(4oz)frozenpeas170g(6oz)frozendicedcarrots,properlythawed225g(8oz)frozencauliflower,properlythawed1largepotato,finelychopped½tspturmericpowder1tspsalt½tspchillipowder600ml(20floz)water

Method1. Washtherice,likedhalsasdescribedonhere.2. Placethegarlicandgingerinaliquidizer,andchopfinely.3. Heattheoiltoahightemperatureinawokordeepfryingpan.Addthe

cloves,jeera,raiandasafoetida,andcookforafewseconds.Addthe

choppedonion,andcookuntiltheonionisgoldenbrown.4. Addthecontentsoftheliquidizerandcookforafurther2minutes.Addthe

tomatopurée,peas,carrots,cauliflower,potato,turmericpowder,saltandchillipowder.Cookforafurther2minutes,stirringcontinuously.

5. Addthewaterandrice.Bringthemixturetotheboilandreducetheheat.Coverthepanandsimmergentlyforabout15minutes.Thericeshouldnowlookdry.


PLAINPAROTHAS

Makesabout16parothas.


Parothascanbeservedwithmostcurries.Theyareheavyincalories.Theytastenicecoldandarethereforeusefulforpicnics,etc.Forthisrecipeyouneedalargeflatfryingpanortava.

900g(2lb)whitechapattiflour,sieved60ml(2floz)cookingoil420ml(14floz)water110g(4oz)chapattiflour,forrolling480ml(16floz)cookingoil,forfryingparothas

Method1. Mixthesievedflourandthe60ml(2floz)ofcookingoilinabowland

leaveitforafewseconds.2. Addthewatergraduallytotheabovemixture,andcontinuetomixwell,

untilamediumstiffdoughisformed.3. Dividetheabovemixtureintoabout16roughlyequalportions.Sprinkle

flourontoarollingareaandrolltheballsintodiscsabout12cm(5inches)indiameter.

4. Spreadateaspoonfulofcookingoilontotheflatrolledchapatti,andsprinklealittlebitofdryflourontop.Foldthechapattifirstintohalvesandthenintoquarters.Rollouteachshapeasatriangle,withonecurvedside,sothatthestraightsidesareabout12cm(5inches)long.

5. Heatatavaorflatpanandplacetherolledparothaonthepan.Leaveitforafewseconds.Nowturnitoverandcooktheothersideforafewseconds.Turnitbackagainandcookforafurtherfewseconds.

6. Nowspreadateaspoonfulofcookingoilonthetopofthecookingparothaandturnitoversothattheoiledsideisunderneath.Spreadtheotherside

similarlywithcookingoilandturnagaintocookthesecondside.Continuecookinguntilbothsidesoftheparothaarelightbrown.Removetheparothafromthepanandplaceitinadish.

7. Cookalltheparothasinthisway.

PAROTHASSTUFFEDWITHPOTATOES



Unlikeplainparothas,stuffedparothasareofteneatenwithoutcurriesandarecookedforhighteasorpicnics.Potatostuffedparothasareafavouritewithchildren.Forthisrecipeyouneedalargeflatfryingpanortava.

900g(2lb)potatoes,peeled1tspsalt½tspgarammasala½tspchillipowder¼tspjeera(cuminseeds)Smallamountgreendhanyia,(coriander),chopped900g(2lb)white,chapattiflour,sieved60ml(2floz)cookingoil420ml(14floz)water110g(4oz)chapattiflour,forrolling480ml(16floz)coolingoil,forfryingparothas

Method1. Boilthepotatoes,asifyouweremakingmash.2. Mashthepotatoesandaddthesalt,garammasala,chillipowder,jeeraand

thefreshgreencoriander.Mixeverythingwell.3. Mixthesievedflourandthe60ml(2floz)ofcookingoilinabowland

leaveitforafewseconds.4. Addthewatergraduallytotheabovemixtureandcontinuetomixwell,

untilamediumstiffdoughisformed.5. Dividethedoughintoabout16roughlyequalportionsandshapetheminto

balls.Sprinkleflourontoarollingareaandrolltheballsintodiscsabout12cm(5inches)indiameter.

6. Placetwolargetablespoonfulsofthespicedmashontotheflatrolledchapatti,andsprinklealittlebitofdryflourontop.Foldthechapattiintoaballsothatthemashiscompletelycoveredbythedough.Rollouttheballsagainintodiscsabout17cm(7inches)indiameter.

7. Heatatavaorflatpantoahightemperatureandplacetherolledparothaonthepan.Leaveitforafewseconds.Nowturnitoverandcooktheothersideforafewseconds.Turnitbackagainandcookforafurtherfewseconds.

8. Nowspreadateaspoonfulofcookingoilonthetopofthecookingparothaandturnitoversothattheoiledsideisunderneath.Spreadtheothersidesimilarlywiththecookingoilandturnagaintocookthesecondside.Continuecookinguntilbothsidesoftheparothaarelightbrown.Removetheparothafromthepanandplaceitinadish.


PAROTHASSTUFFEDWITHCAULIFLOWER



Stuffedparothasdonotneedcurriesandtheyareoftencookedforhighteasorpicnics.Cauliflowerstuffedparothasareverydifferentandsometimesservedforbreakfast,inthenorthernpartsofIndia.Forthisrecipeyouneedalargeflatfryingpanortavaandagrater.

450g(1lb)cauliflower½tspsalt½tspgarammasala½tspchillipowder450g(1lb)whitechapattiflour,sieved30ml(1floz)cookingoil210ml(7floz)water110g(4oz)chapattiflour,forrolling240ml(8floz)cookingoil,forfryingparothas

Method1. Cutandwashthecauliflowerandthengrateit.2. Mixthecauliflower,salt,garammasalaandthechillipowder.After

mixing,squeezeoutallthewaterfromthegratedspicedcauliflower.3. Mixthesievedflourandthe30ml(1floz)ofcookingoilinabowland

leaveitforafewseconds.4. Addthewatergradually,totheabovemixtureandcontinuetomixwell,

untilamediumstiffdoughisformed.Leavethedoughinacoolplaceforabout30minutes.

5. Dividethedoughintoabout8roughlyequalportionsandshapethemintoballs.Sprinkleflourontoarollingareaandrolltheballsintodiscsabout15cm(6inches)indiameter.

6. Placetwotablespoonfulsofspicedcauliflowerontotheflatrolledchapatti,andsprinklealittlebitofdryflourontop.Foldthechapattiintoaballinsuchawaythatthecaulifloweriscompletelycoveredbythedough.Rollouttheballsagainintodiscs,about17cm(7inches)indiameter.

7. Heatatavaorflatpantoahightemperatureandplacetherolledparothaonthepan.Leaveitforafewseconds.Nowturnitoverandcooktheothersideforafewseconds.Turnitoveragainandcookforafurtherfewseconds.

8. Nowspreadateaspoonfulofcookingoilontopofthecookingparothaandturnitoversothattheoiledsideisunderneath.Spreadtheothersidesimilarlywithcookingoilandturnagaintocookthesecondside.Continuecookinguntilbothsidesoftheparothaarelightbrown.Removetheparothafromthepanandplaceitinadish.


PURIS

Makesabout25puris.


Purisareverysimilartochapattisbutaredeepfried.Thisdeepfryingprocessgivesthemaslightlydifferenttastefromchapattis.Forthisrecipeyouneedadeepfryingpanorwok.

450g(1lb)whitechapattiflour,sieved30ml(1floz)cookingoil210ml(7floz)water55g(2oz)chapattiflour,forrolling1200ml(40floz)cookingoil,fordeepfrying

Method1. Placethesievedflourinthebowlandaddthe30ml(1floz)cookingoil.

Mixtogetherforafewseconds.2. Addthewatergradually,andcontinuetomix,untilamediumsoftdoughis

formedwhichcanbekneaded.3. Dividethemixtureintoabout25balls.Sprinkleflourontherollingarea

androlleachballflatintoaroundshapeabout12cm(5inches)indiameter.4. Heattheoiltoahightemperatureinadeepfryingpanorwok.Oncetheoil

ishotkeepitatasteadytemperature,ataboutmediumheat.Placetherolledpuriintheoilandfryforabout20seconds.Nowturnandfrytheothersideforaboutthesametime.Thepurishouldturngoldenbrown.Ifthecolourchangestogoldenbrownveryquickly,thenlowertheheat.

5. Youmayfinditeasiertorolloutallthepurisfirst,laythemoutseparately,andthendeepfrythemindividually.Onceyougetusedtotheprocessthenbothrollingandfryingcanbedoneconcurrently.

6. Servethepurishot.

LASSI

Serves4.


Thisisayoghurtdrinkoftenservedatmeals.Itmaybeservedsweetorsaltydependentonpersonalpreference.Forthisrecipeyouneedawhisk.

250ml(8floz)naturalfreshyoghurt300ml(10floz)water½tspsaltor1tspsugar

Method1. Mixtheyoghurt,waterandsalt(orsugar)inalargejugandwhisktogether

forapproximately5minutes.2. Leavethemixturecalledlassi,tocoolinthefridgeforabout30minutes.3. Servecold.

SAFFRONALMONDMILK

Serves4.


Thisissometimesservedatnight,justbeforegoingtobed.Tryitinsteadofsomeothernighttimedrink.

1200ml(40floz)milkApinchofsaffron10g(½oz)almonds,finelychopped

Method1. Inalargepan,mixthemilkandthesaffron.Bringthemilktotheboil,

lowertheheatandletthemilksimmerverygentlyforabout20minutes.2. Addthealmondsandsimmerforafurther5minutes.Servehotorcold.

Sugarmaybeadded,dependentontaste.

DRYSWEETVERMICELLI

Serves4.


Thisisasweetdishservedasadessert.Itisnotservedinrestaurantsandthereforewellworthtryingathome.

85g(3oz)sugar450ml(15floz)water170g(6oz)vermicelli55g(2oz)ghee½tspgroundcardamom½tspnutmeg25g(1oz)almonds,finelychopped

Method1. Mixthesugarandwaterandbringthemixturetotheboil.2. Cookthevermicelliandgheetogether,onaverylowheat,stirring

continuously,untilthevermicelliturnsgoldenbrown.Thisusuallytakesabout15to20minutes.

3. Addthesugarsyrup,cardamomandnutmegandstirwell.Bringthemixturetotheboil,reducetheheatandsimmergentlyuntilthewaterhasevaporated.Thiswillusuallytakeabout15minutes.

4. Transferthecontentstoaservingdishandgarnishwithalmonds.Servewhilehot.

KHEER(Ricepudding)

Serves4.


Thisisasweetdish,similartothetraditionalEnglishricepudding.Itisusuallyservedasadessertandcanbeservedhotorcolddependentonchoice.

110g(4oz)patnarice,orlonggrainwhiterice300ml(10floz)water900ml(30floz)milkApinchofsaffron85g(3oz)sugar¼tspgroundcardamom¼tspgroundnutmeg25g(1oz)almonds,finelychopped25g(1oz)pistachios,finelychopped

Method1. Washthericeandaddthe300ml(10floz)ofwater.2. Bringthewatertotheboil.3. Reducetheheat,coverthepanandsimmergentlyforabout8minutes,

untilthewaterhasevaporated.Addthemilkandsaffron.Bringittotheboil.Reducetheheat.Ifthemixturestartsstickingtothebottomofthepot,lowertheheatfurther.Simmergentlyforabout30minutes,stirringevery5to7minutes.

4. Addsugarandsimmergentlyforafurther15minutes,stirringevery5to7minutes.

5. Switchofftheheat.Placethecookedricepuddinginaservingdish.6. Garnishwiththegroundcardamom,nutmeg,choppedalmondsand

pistachios.

GULABJAMAN

Makesabout30gulabjaman.


Thisisaverysweetdish,oftenservedasadessertafterahotcurry.Itcanalsobeservedatpartiesorwithhightea.Itmaybeservedhotorcolddependentonpersonalpreference.Forthisrecipeyouneedadeepfryingpanorwok.

450g(1lb)sugar600ml(20floz)water225g(8oz)gulabjamanpowderormilkpowder25g(1oz)selfraisingflour25g(1oz)plainflour¼tspgroundcardamom¼tspgroundnutmeg55g(2oz)meltedbutterApinchofsaffronor5to7dropsyellowfoodcolouring10g(½oz)finedesiccatedcoconut120ml(4floz)milk600ml(20floz)cookingoil,forfrying

Method1. Placethesugarinapan,addthewaterandbringittotheboil.Lowerthe

heatandsimmergentlyforabout5minutes.2. Placethegulabjamanpowder(ormilkpowder)inamixingbowl.Addthe

selfraisingflour,plainflour,groundcardamom,nutmeg,meltedbutter,saffron(orfoodcolouring)andcoconut.Mixwell,addingthemilkgradually;thusturningthemixtureintoasoftdough.Dividethedoughintoabout30equalpartsandshapeeachintoasmoothroundball.

3. Heattheoilinawokordeepfryingpantoatemperaturesothatwhenacrumbofbreadisthrownintotheoil,itbrownswithin15seconds.Nowreducetheheattoasimmer.Placethegulabjaman,fouratatime,inthe

wokandfryuntiltheballsturndarkbrown.Removethemfromtheoilandplacethemonakitchentowel.

4. Afterallthegulabjamanhavebeenfried,transferthesugarsyruptoaservingdishandaddthegulabjaman.Leavethegulabjamansoakinginthesyrupforabout30minutesbeforeserving.

5. Ifyoulikethemcoldthenleavethegulabjamaninthesyrup,forabout30minutesinthefridge.Ifyoulikethemhotthenheatthesyrupandthegulabjamanforabout10minutes.

BESANBARFI(Gramflourfudge)

Serves4.


Thisisanotherdessertdish.Itisnotassweetasgulabjamanandisservedcold.Ittastesverymuchlikefudgeandcanbestoredforupto1weekaftercooking.Itcanalsobeservedathighteasorpicnics.Forthisrecipeyouneedadeepfryingpanorwok.

110g(4oz)sugar120ml(4floz)water225g(8oz)gramflour110g(4oz)ghee110g(4oz)gulabjamanpowderormilkpowder5dropsyellowfoodcolouringorapinchofyellowfoodcolouringpowder¼tspgroundnutmeg¼tspgroundcardamom25g(1oz)almonds,finelychopped

Method1. Placethesugarandwaterinapanandbringthemixturetotheboil.

Simmergentlyforabout8or9minutes.2. Sievethegramflourintoawokordeepfryingpanandaddtheghee.Cook

themixtureonaverylowheat,stirringcontinuously,untiltheflourisgoldenbrown.

3. Addthegulabjamanpowder(ormilkpowder)andcookforanother2minutes,stirringcontinuously.

4. Nowaddthesugarsyrup.Stircontinuouslyoveraverylowheatuntilthemixtureisthickandsticky,verymuchlikejam.

5. Removethemixturefromtheheat,addthecolouring,nutmegandcardamompowderandmixwell.Placethemixtureinagreasedtray.

Garnishwiththealmondsandleaveittocooldown.Whilethemixtureisstillwarm,cutitcompletelythrough,intocubeslikefudge.Leaveittosetforafurther4hours.Separatethecubes.

6. Thisdessertisservedcold.

CARROTHALVA(Asweetcarrotdessert)

Serves4.


Thisisasweetandtastycarrotdish.Itcanbeservedhotorcoldandthismakesitmoreflexible.

340g(12oz)carrots90ml(3floz)water¼tspgroundcardamomor3wholecardamoms,crushedApinchofsaffron180ml(6floz)milk55g(2oz)sugar1tspmeltedunsaltedbutterorghee25g(1oz)almonds(skinless)

Method1. Peel,andthengratethecarrots.2. Mixthegratedcarrots,water,cardamomandsaffroninalargepan.Bring

thewatertotheboilandthenlowertheheat.Coverthepan,andsimmergentlyforabout1hour,stirringevery10to15minutes.

3. Addthemilkandsugarandsimmerforafurther1houronalowheat.4. Addthebutterorghee,andevaporatethemilkonagentleheat.This

usuallytakesabout15minutes,andattheendyouareleftwithverylittleliquidinthecarrots.

5. Transferthecontentstoaservingdishanddecoratewiththealmonds.Serveeitherhotorcold.

KULFI(Indianicecream)

Serves4.


KulfiistheIndianversionoficecream.ItisverysweetandlikemostIndiandessertsveryheavyincalories.MostIndianchildrenlovekulfi.

600ml(20floz)fullcreammilk300ml(10floz)condensedmilk55g(2oz)skinlessalmonds,finelychopped25g(1oz)unsaltedpistachionuts,shellsremoved,finelychopped85g(3oz)sugar

Method1. Mixalltheingredientsinalargepan,andbringthemixturetotheboil.2. Lowertheheat,andletthemixturesimmerforaboutoneandahalfhours,

stirringevery30minutes.3. Transferthemixturetoanicecubetray.Letitcoolandthenleaveittoset,

inafreezer,orthefreezercompartmentofafridgeforabout3hours.4. Whenyouarereadytoserve,removethetrayfromthefreezer,separatethe

cubesandserveinsmallfruitbowls.

SEMOLINAHALVA

Serves4.


SemolinahalvaisusuallyservedinSikhandHindutemples.Itispopularwithvegetarians.Itisaverysweetdessertandcontainsalargeamountoffat.

420ml(14floz)water110g(4oz)sugar¼tspgroundcardamom140g(5oz)butter110g(4oz)semolina

Method1. Mixthewater,sugarandcardamomandbringthemixturetotheboil.

Switchoffheat.2. Inalargesaucepanmeltthebutter.Lowertheheat,andaddthesemolina.

Stircontinuouslyandcookuntilthesemolinaturnsgoldenbrown.Thiswillusuallytakeabout9to10minutes.

3. Nowaddthewaterandsugarmixture,stirringcontinuously.Dothiscarefully,because,whenfirstpoured,thewaterwillfrothandmayspitoutofthepot.Makesurethatyoustircontinuously,otherwisethemixturewillbecomelumpy.

4. Increasetheheatandbringthemixturetotheboil.Lowertheheatandcookforaboutafurther4minutesstirringcontinuously.Themixturewillbeverythickandpasty.

5. Transferthecontentstoaservingbowlandservehot.

SAFFRONAPPLEANDALMONDPUDDING

Serves4.


Ifyoulikeapplesthenthisdishisworthatry.Itcanbeservedwithhotorcoldcustard,orcream.

450g(1lb)eatingapples120ml(4floz)water110g(4oz)sugarApinchofsaffron2tspcornflourmixedwith2tspwater110g(4oz)almonds,finelychopped

Method1. Peeltheapplesandremovethecores.Cuttheapplesintochip-shaped

pieces.2. Mixtheapples,water,sugarandsaffroninapanandbringtotheboil.

Lowertheheat,coverthepanandlettheapplessimmerforabout5minutes.

3. Addthecornflourmixedwiththewater,mixwellandletthemixturesimmerforafurther2or3minutes.

4. Transferthecontentstoaservingdishandgarnishwiththealmonds.Servehotorcold(dependingontaste)withcreamorcustard.

APPENDIXSPICENAMES

Itisalwayscheapertobuyspicesinlargerpacksratherthaninsmall55g(2oz)cartons.MostIndianspicesarecheaperatIndiangroceryshopsand,ifyouknowtheIndiannames,itmakesitthatmucheasier.SoforthedifficultspicesherearetheIndiannamesandtheirequivalentEnglishnames.

INDIANNAME ENGLISHNAMEAdhrakorAdhu GingerAnardana PomegranateseedsAtta ChapattiflourBadam AlmondsBesanorChananaloth GramflourDalchini CinnamonsticksDhanyia CorianderHaldi TurmericpowderHing AsafoetidaJaifal Nutmeg,wholeJeera CuminseedsKalachanaorKalechole GramkichererbsenKalimirchsabatorMarri WholeblackpeppercornsLachiorAlchee CardamomsLasan GarlicMethi FenugreekRai BlackmustardseedsSoonforVariari FennelseedsToovarorHarhardidahl HushedpigeonpeasUradorMahandidahl BlackmatapeWhiteChanaorChitechole Chickpeas

ENGLISHNAME INDIANNAMEAlmonds BadamAsafoetida HingBlackmatape UradorMahandidahBlackmustardseeds RaiCardamoms LachiorAlcheeChapattiflour AttaChickpeas WhitechanaorChitecholeCinnamonsticks DalchiniCoriander DhanyiaCuminseeds JeeraFennelseeds SoonforVariariFenugreek MethiGarlic LasanGinger AdhrakorAdhuGramflour BesanorChananalothGramkichererbsen KalechanaorKalecholeHushedpigeonpeas ToovarorHarhardidahlNutmeg,whole JaifalPomegranateseeds AnardanaTurmericpowder HaldiWholeblackpeppercorns KalimirchsabatorMarri

INDEX

AApplePickleref1AubergineandPeaCurryref1andPotatoCurry(Dry)ref1andSpinachBhartharef1

BBeanCurry,GujaratiGreenref1BeefCurryref1,MadrasButterBhoonaref1BeefKebabsref1Koftasref1Samosasref1Tikkaref1BesanBarfiref1flourref1Bhaturasref1BlackChanaDhalref1BlackEyeBeansDhalref1BombayPotatoCurryref1butter,clarifiedref1

CCabbageCurry,Whiteref1cardamomref1CarrotHalvaref1Pickleref1,WhiteCabbageandGreenChilliPickleref1CashewNuts,Savouryref1CauliflowerandPotatoCurry(Dry)ref1

ChanaandMarrowDhalref1DhalFriedref1chapattiflourref1Chapattisref1Chavadaref1ChickenBiryaniref1Curry,Freshref1Curry,Friedref1Curry,Frozenref1Pakorasref1Tikkaref1Vindalooref1ChilliPickle,FreshGreenref1Pickle(Fried),Greenref1powderref1chillies,freshref1Chutney,FreshMintref1,FreshMintandAppleref1,Garlicref1chutneysref1cinnamonref1clovesref1CodFishCurryref1corianderref1cuminref1CutOkraCurryref1

Ddhalsref1drinksref1DryBhoonaLambChopsref1BhoonaMushroomandPrawnCurryref1SweetVermicelliref1

EEggandPotatoCurryref1equipmentref1

Ffennelseedsref1fenugreekseedsref1FishPakorasref1FreshChickenCurryref1GreenChilliPickleref1MintandAppleChutneyref1MintChutneyref1MixedVegetableCurryref1SpinachCurryref1FriedChickenCurryref1Riceref1FrozenChickenCurryref1MixedVegetableCurryref1

Ggarammasalaref1garlicref1Chutneyref1gheeref1gingerref1gramflourref1GreenChilliPickle(Fried)ref1PepperwithNewPotatoCurryref1guaerref1Curryref1GujaratiGreenBeanCurryref1PotatoCurryref1GulabJamanref1

HHandvaref1hingref1

Iingredientsref1,quantitiesofref1

Kkaduref1andTomatoCurryref1Kheerref1Kulfiref1

LLambBiryaniref1Chops,DryBhoonaref1Curry,Mincedref1KebabswithSaladref1,Spinachref1Tikkaref1Vindalooref1Lamb’sLiverCurryref1lassiref1,ref2LemonandGreenChilliPickleref1

MMackerelCurry,Stuffedref1MadrasButterBhoonaBeefCurryref1currypowderref1PotatoandPeaCurryref1marinatingref1Mathiref1Milk,SaffronAlmondref1MincedLambCurryref?MintandAppleChutney,Freshref1

Chutney,Freshref1MixedPakorasref1MoongKachorisref1MushroomandPrawnCurry,DryBhoonaref1mustardseedsref1

Nnutmegref1

OOkraandChipsCurryref1Curry,Cutref1OnionandCucumberRaitaref1Bhajisref1

PParothas,Plainref1StuffedwithCauliflowerref1StuffedwithPotatoesref1PeaPilawRiceref1Peanuts,Savouryref1peppercornsref1Pickle,Appleref1,Carrotref1,Carrot,WhiteCabbageandGreenChilliref1,FreshGreenChilliref1(Fried),GreenChilliref1,LemonandGreenChilliref1picklesref1Poppadumsref1PorkCurryref1Tikkaref1PotatoandOnionRaitaref1

andPeaCurry,Madrasref1Curry,Bombayref1Curry,Gujaratiref1Curry,Punjabiref1Kachorisref1Pakorasref1PrawnandPepperCurryref1preparationtimesref1PunjabiPotatoCurryref1Purisref1

Rrairef1raitasref1,ref2RedChoriandMinceCurryref1KidneyBeans(whole)Dhalref1Rice,Friedref1,PeaPilawref1

SSaffronAlmondMilkref1AppleandAlmondPuddingref1SavouryCashewNutsref1Peanutsref1SemolinaHalvaref1servingatypicalIndianmealref1soysauceref1SpareRibscookedinMicrowaveOvenref1SpinachCurry,Freshref1Lambref1Pakorasref1SplitLentilDhalref1MoongandSplitLentilDhalref1

MoongDhalref1UradDhalref1StuffedMackerelCurryref1

Ttandoorref1TandooriChickenref1dishes,marinatingforref1FishwithSaladref1masalaref1SpareRibPorkChopswithSaladref1tea,Indianref1tindoraref1Curryref1TomatoSoupref1ToovarDhalref1turmericpowderref1

VVallDhalref1vallourref1VegetableCurryref1VegetableBiryaniref1Curry,FreshMixedref1Curry,FrozenMixedref1Curry,Vallourref1Samosasref1vegetablesref1Vermicelli,DrySweetref1Vidaref1

WWhiteCabbageCurryref1ChanaDhalref1WholeLentilDhalref1

Moong,Dryref1UradandRedKidneyBeansDhalref1

YYoghurt,PlainFreshNaturalref1

MORERIGHTWAYCOOKBOOKS

THECURRYSECRETThecurrybookwithadifference!KrisDhillonrevealsthesecretofIndianRestaurantCookingandoffersyoutheopportunitytoreproducethatelusivetasteinyourownkitchen.Packedwithrecipes.

THENEWCURRYSECRETThesequeltoTheCurrySecretcontaining100brand-newrecipesfromKrisDhillonandillustratedwith61colourphotographs.

STEAMING!AnnetteYates’bookisfullofnewrecipes,combininghealthylow-fatmealswithtraditionalheartyfare.Cookingchartsgivesteamingtimesforallkindsoffood.

CHINESECOOKERYSECRETSDeh-TaHsiungshareshislife-longknowledgeofChineserestaurantcookingtohelpyousuccessfullyreproduceyourfavouritemealsathome.

YoucanorderRightWaybooksfromourwebsitewww.constablerobinson.com/rightway

ortelephonetheTBSorderline:01206255800(Monday–Friday,8.30am–5.30pm).

http://www.constablerobinson.com/rightway

Download - An Indian Housewife's Recipe Book - WordPress.com€¦ · The author is an Indian housewife, living in Britain. She enjoys cooking and has made it one of her particular hobbies and

Top Related