Indian Favourites: Periplus Mini Cookbooks 9781462910564, 1462910564

Table of contents :
Frontcover
Copyright
Basic Indian Ingredients
Sweet Mango and Tomato Chutney
Mango and Cucumber Raita
Home-made Paneer
Mint or Coriander Chutney
Sweet and Sour Tamarind Sauce
Lamb or Mutton Samosas
Dal Fritters (Ulunthu Vadai)
Vegetable Fritters (Kaikari Vadai)
Egg Pakoras
Vegetarian Patties
Chicken Pilau
Chicken Briyani
Spicy Cashew Rice
Stir-fried Beehoon with Curried Prawns
Paratha
Garlic Naan
Okra in Yogurt Sauce
Creamed Corn and Bell Pepper
Mixed Vegetable Curry
Tandoori Baked Fish
Curried Fried Fish Fillets
Fish Head Curry
Curried Fish Steaks. Potato and Omelette CurryStuffed Chicken Breasts
Pepper Chicken
Chicken Korma
Masala Chicken
Tandoori Chicken
Fragrant Lamb Curry
Curried Lamb Chops
Lamb and Cabbage Keema
Lamb Kebabs
Mango Lassi
Gulab Jamun
Cardamom Rice Cake
Semolina Pineapple Cake
Sweet Coconut Slices
Banana Coconut Layer Cake
Complete List of Recipes
Other Ebooks
Backcover.

Citation preview

Measurement Conversions All our recipes are thoroughly tested in the Periplus Test Kitchen. Standard metric measuring cups and spoons are used throughout, and all cup and spoon measurements are level. We have used medium-sized (60 g, grade 3) eggs in all recipes. International Measures Volume 1 teaspoon = 5 ml 1 UK/US tablespoon = 15 ml = 3 teaspoons 1 Australian tablespoon = 20 ml = 4 teaspoons

Lengths 6 mm = 1/4 inch 12 mm = 1/2 inch 2.5 cm = 1 inch

Weights 28 g = 1 oz 225 g = 8 oz 450 g = 1 lb

We have used international 15 ml tablespoon measures. If you are using an Australian 20 ml tablespoon, the difference will not be noticeable for most recipes. However, for flour, cornflour or baking powder, subtract one teaspoon for each tablespoon specified. Cup Equivalents 1/ 4 1/ 2

cup cup 1 cup 2 cups 4 cups

= = = = =

60 ml 125 ml 250 ml 500 ml 1 litre

= = = = =

2 fl oz 4 fl oz 8 fl oz 16 fl oz = 1 pint 32 fl oz = 1 quart

1 cup cashew nuts 1 cup channa flour 1 cup coconut, grated 1 cup curry powder 1 cup flour 1 cup sugar

= 120 g = 200 g = 100 g = 100 g = 150 g = 200 g

Oven Temperature Guide When using convection ovens, the outside of the food may cook too quickly. As a general rule, set the oven temperature 15°C to 20°C lower than the temperature indicated in the recipe, or refer to your oven manual. Published by Periplus Editions (HK) Ltd. www.periplus.com Copyright © 2006 Periplus Editions (HK) Ltd. www.periplus.com All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the publisher. ISBN: 978-1-4629-1056-4 (ebook) Printed in Singapore 12 11 10 6 5 4 3 2 1

Low Moderate Med. Hot Hot Very Hot

ºC 150 180 200 220 230

ºF 300 350 400 425 450

Distributors Asia Pacific: Berkeley Books Pte Ltd, 61 Tai Seng Avenue, #02-12, Singapore 534167 Tel (65) 6280-1330; Fax (65) 6280-6290. [email protected] www.periplus.com Indonesia: PT Java Books Indonesia, Kawasan Industri Pulogadung, JI. Rawa Gelam IV No. 9, Jakarta 13930, Indonesia Tel: (62) 21 4682-1088; Fax (62) 21 461-0206. [email protected] Photography: Minori Kawana Styling: Katsumi Ishibashi Design: Periplus Design Team

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Indian

Favourites Devagi Sanmugam

Create delicious Indian meals—featuring your favourite dishes like Garlic Naan, Tandoori Baked Fish and Chicken Briyani.

PERIPLUS EDITIONS Singapore • Hong Kong • Indonesia

Basic Indian Ingredients Coriander is the most common herb used in Asian cooking. The whole plant is used. Coriander leaves are often used as a garnish. They are usually sold in bunches Ajwain seeds are small, Cardamom pods, black or with the roots attached. brown seeds with a flavour green, are highly aromatic. Dried round and beige similar to thyme. Substitute They are rough on the out- coriander seeds are perhaps cumin or caraway seeds. side and contains tiny black one of the most widely seeds inside. If whole pods used spice in Indian dishes. are used, they should be When ground, they release removed from food before a warm, nutty, slightly serving. If seeds are called citrus-like aroma. Whole for, lightly smash the pods coriander seeds have a and remove the seeds, disstronger flavor than ground carding the pod. Ground coriander powder, which Asafoetida is a pungent gum cardamom powder is sold quickly loses its aroma. usually sold in dried powder in packets or small tins. form. It is added in small quantities to dishes such as Coconut cream and coconut Dal Fritters and Okra in milk are available canned Yogurt Sauce. Store in a and in packets in supermarwell-sealed container. kets. In general, add 1 cup of water to 1 cup of coconut Cumin seeds are pale Basmati rice is an Indian cream to obtain thick milk, brown to black in colour rice with a characteristic and 2 cups of water to 1 and are usually combined thinness and fragrance. cup of coconut cream to with coriander seeds in The grains remain whole obtain thin coconut milk. basic spice mixes. They are and separate when cooked with oil and spices. Available in Indian food stores.

Chilli padi

Caraway seeds are oblong seeds that are light brown in colour and have a nutty, delicate anise flavour. 2

Dried chillies

Curry powder

Chillies come in many sizes. Fresh green and red finger-length chillies are moderately hot. Tiny red, green or orange chili padi (bird’s eye chillies) are very hot. Dried chillies are usually deseeded, cut into lengths and soaked in warm water to soften before use. Chilli powder is made from ground dried chillies.

often dry-roasted or lightly stir-fried in oil to intensify their flavour, which is often likened to liquorice. Curry leaves are sold in sprigs containing small, green leaves with a distinct fragrance and flavour. Available in Indian stores. Curry powder is a commercial blend of spices that varies greatly in colour and flavour from brand to brand. Different blends are available for meat, fish or chicken dishes. Use an all-purpose blend if a specific curry powder is not available.

Fennel seeds are larger and paler than cumin seeds, with a sweet flavour similar to that of anise.

Fenugreek seeds are small, flat and slightly squarish, with a deep furrow in the middle. They are bitter, so use sparingly. Garam masala is a blend of powdered salt, cinnamon, cardamom, cloves, fennel

Tur dal

Urad dal

Mung dal

Dal refers to a variety of dried split peas and beans. Channa dal resembles yellow split peas but smaller. Substitute yellow split peas. Channa dal is also ground to make channa flour. Tur dal is a pale yellow lentil which is smaller than channa dal. Urad dal can be either white (husked) or black (unhusked). Mung dal are small, flat yellow beans that do not need to be soaked before cooking. Dried mango powder (amchur) adds a distinctive fruity sourness to Indian dishes. Substitute lime juice or green mango juice. and black pepper. Store in an airtight container. Ghee is clarified butter oil with milk solids removed. It is widely used in Indian cooking. Sold in small cans in Indian food stores and supermarkets. Substitute butter or vegetable oil.

should first be soaked in water or milk for 5 minutes, then strained or added to dishes whole. Use sparingly.

Mustard seeds are small, brownish-black seeds that are usually fried in hot oil before adding other ingredients to impart an almost nutty flavour to the dish.

Tamarind imparts a fruity sourness to dishes. To make tamarind juice, mash about 1 tablespoon of tamarind pulp in 2 tablespoons of warm water, Rose water or rose essence squeeze and strain to imparts a delicate sweetness remove and discard the seeds and fibres. and fragrance to desserts and drinks. If using rose Turmeric is a root that looks essence rather than rose water, reduce the amount almost like ginger, but has called for in the recipe. a bright yellow flesh and a Saffron strands impart a pungent flavour. It is sold subtle flavour and intense fresh or as a yellow powder yellow colour to foods. They that has a milder flavour. Basic Indian Ingredients 3

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Sweet Mango and Tomato Chutney 2 tablespoons oil 2 cinnamon sticks 5 cloves 5 cardamom pods 1 teaspoon fennel seeds, coarsely pounded 1 onion, thinly sliced 2 green finger-length chillies, halved 2 sprigs curry leaves 500 g (1 lb) semiripe tomatoes, chopped 2 unripe mangoes, pitted and chopped 50 g (1/3 cup) raisins 1 teaspoon turmeric powder 1 teaspoon cumin powder 1 teaspoon chilli powder 4

250 ml (1 cup) water 1 teaspoon salt 120 g (1 cup) caster sugar 125 ml (1/2 cup) thick coconut milk

Heat the oil over medium heat in a skillet. Stir-fry the cinnamon, cloves and cardamom until fragrant, 1–2 minutes. Add the fennel, onion, chilli and curry leaves, and continue to stir-fry for 2 more minutes. When the onion slices are soft and light golden brown, add all the other ingredients, except the coconut milk, and mix well. Leave to cook until the mango is soft, then pour in the coconut milk and bring to a boil. Remove from the heat, transfer to a serving bowl and serve as a dip for other dishes. Makes 3 cups Preparation time: 30 mins Cooking time: 10 mins

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Mango and Cucumber Raita 1 unripe mango 1 cucumber 2 tablespoons chopped mint leaves 500 ml (2 cups) yogurt 1 finger-length red chilli, deseeded and sliced 1 tablespoon freshly squeezed lime juice 1 teaspoon salt 1/ teaspoon sugar 2 11/2 teaspoons roasted cumin seeds, ground

1 Peel, pit and coarsely grate the mango. Do the same to the cucumber, then combine the mango, cucumber and mint leaves in a salad bowl. 2 Combine all the other ingredients in a small bowl, mix well and pour the mixture over the vegetables in the salad bowl. Lightly toss the raita to blend well and refrigerate for 1 hour before serving. Makes 3 cups Preparation time: 15 mins + 1 hour to chill

Basic Recipes 5

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Home-made Paneer 11/2 litres (6 cups) full cream milk 3 tablespoons freshly squeezed lemon juice 650 ml (22/3 cups) cold water Makes 350 g (12 oz) Preparation time: 10 mins + 3 hours to dry Cooking time: 3 mins

6

1 Bring the milk to a boil over high heat in a saucepan, stirring occasionally. Remove from the heat, combine with all the other ingredients and stir vigorously until the milk begins to curdle. 2 Strain the curdled mixture through a muslin cloth until all the liquid has drained. Gather the corners of the cloth and tie them together. Gently squeeze the wrapped milk solid to extract as much moisture as possible, then hang it up to dry for 2 hours. 3 Place the wrapped cheese on a flat surface and weigh it down with a heavy weight. Let it stand for 1 hour until the cheese is firm, then remove from the cloth and cut it into cubes.

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Mint or Coriander Chutney 120 g (3 cups) mint or coriander leaves, rinsed 125 ml (1/2 cup) yogurt 3 to 5 green finger-length chillies, deseeded 3 tablespoons freshly squeezed lime juice 1 teaspoon salt 1 teaspoon sugar

Grind all the ingredients in a blender until smooth. Transfer to a serving bowl and serve as a dip for dishes such as Dal Fritters (page 10) and Egg Pakoras (page 13).

Makes 250 ml (1 cup) Preparation time: 10 mins

Sweet and Sour Tamarind Sauce 3 tablespoons tamarind pulp, mashed in 185 ml (3/4 cup) water and strained to obtain juice 3 tablespoons sugar 3/ teaspoon salt 4 1/ teaspoon chilli powder 2 3 cm (1 in) fresh ginger root, peeled and grated 1 to 2 green finger-length chillies, deseeded and sliced (optional)

Combine all the ingredients in a bowl and mix well. Transfer to a serving bowl and serve as a dip for Lamb or Mutton Samosas (page 8), or other fritters.

Makes 185 ml (3/4 cup) Preparation time: 15 mins

Basic Recipes 7

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Lamb or Mutton Samosas 1 portion Sweet and Sour Tamarind Sauce (page 7) Oil, for deep-frying Filling 3 tablespoons oil, or ghee 1 onion, diced 1 ripe tomato, diced 2 green finger-length chillies, deseeded and diced 3 cm (1 in) fresh ginger root, peeled and minced 1 teaspoon chilli powder 1 teaspoon turmeric powder 1 teaspoon garam masala 300 g (10 oz) minced lamb or mutton 2 bay leaves 1 teaspoon salt 2 stalks coriander leaves, chopped 20 g (1/2 cup) mint leaves, or 20 leaves, chopped 100 ml (2/5 cup) water Pastry 300 g (2 cups) flour, sifted 1/ teaspoon salt 2 1 tablespoon butter, or ghee 1 teaspoon cumin seeds 9 tablespoons cold water Flour, for dusting

8 Snacks and Appetisers

1 Prepare the Sweet and Sour Tamarind Sauce following the instructions on page 7. 2 To make the Filling, heat the oil in a skillet over medium heat and stir-fry the onion until lightly browned, 1–2 minutes. Add the tomato, chilli, ginger, chilli powder, turmeric and garam masala, and stir-fry for 2 minutes. Add the mutton and bay leaves and stirfry for 3–5 minutes, then add all the other ingredients and bring to a boil. Reduce the heat to low and simmer uncovered, stirring occasionally, until the meat is quite dry, 10–15 minutes. Remove from the heat. 3 To make the Pastry, combine the flour and salt in a mixing bowl. Add the butter or ghee and cumin seeds and mix well. Gradually add the cold water, 1 tablespoon at a time, and work the mixture into a stiff dough. Divide the dough into 8 equal portions and roll each portion into a ball. Roll out each dough ball on a floured surface to form a thin circle. Cut each circle in half, then lift it up and roll it into a cone, pressing the sides together with your fingers to seal it. 4 Fill each cone with 3 tablespoons of the Filling. Dab a little water on the open ends of the cone and press together to seal it. Set aside on a plate. Continue to make the samosas with the remaining ingredients. Lightly dust the samosas with flour to prevent them from sticking to the plate or to each other. 5 Heat the oil in a wok or saucepan until very hot. Reduce the heat to medium and deep-fry the samosas for 3–5 minutes until golden brown on all sides. Remove from the oil and drain on paper towels. Serve hot with a dipping bowl of Sweet and Sour Tamarind Sauce on the side. Makes 16 samosas Preparation time: 30 mins + time to make dipping sauce Cooking time: 35 mins

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Dal Fritters (Ulunthu Vadai) 300 g (11/2 cups) urad dal, washed and soaked for 5 hours, then drained 1/ teaspoon asafoetida 2 powder 1/ teaspoon black 2 peppercorns 11/2 teaspoons salt 100 ml (2/5 cup) water 1 cm (1/2 in) fresh ginger root, peeled and minced 2 green finger-length chillies, deseeded and diced 2 stalks coriander leaves, chopped 10 curry leaves, chopped Oil, for deep-frying Green finger-length chillies, to serve 1 portion Mint or Coriander Chutney (page 7) 10

1 Prepare the Mint or Coriander Chutney following the recipe on page 7. 2 Grind the dal, asafoetida powder, black peppercorns, salt and water to a smooth batter in a blender. Pour into a large bowl, add all the other ingredients except the oil, green chillies and chutney, and mix until well blended. 3 Heat the oil in a wok or saucepan over medium heat until hot. Moisten a metal spatula and place 1 heaped tablespoon of the batter on it. Using moist fingers, flatten the batter into a small disk and make a hole in the centre like a doughnut. Quickly invert the spatula into the oil and shake it gently to release the batter. Deep-fry the batter for about 2 minutes on each side until golden brown. Remove from the hot oil and drain on paper towels. Serve with green chillies and a dipping bowl of Mint or Coriander Chutney on the side. Makes 18 pieces Preparation time: 30 mins + time for making chutney Cooking time: 20 mins

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Vegetable Fritters (Kaikari Vadai) 300 g (2 cups) flour 80 g (2/3 cup) rice flour 1 tablespoon semolina 1 teaspoon baking powder 2 teaspoons curry powder 1 egg, lightly beaten 300 ml (11/4 cups) water 125 g (4 oz) leeks, minced 150 g (5 oz) cauliflower, coarsely grated 4 spring onions, chopped 2 green finger-length chillies, deseeded, sliced 2 onions, sliced 1 teaspoon sugar 1 teaspoon minced fennel 1 teaspoon salt Oil, for deep-frying 1 portion Sweet Mango and Tomato Chutney (page 4)

1 Prepare the Sweet Mango and Tomato Chutney following the recipe on page 4. 2 Combine the flours, semolina, baking powder, curry powder, egg and water in a mixing bowl, and mix into a thick batter with a wooden spoon. Add all the other ingredients, except the oil and chutney, and mix until well blended. 3 Heat the oil in a wok or saucepan over medium heat until hot. In batches, place 2 tablespoons of the batter into the hot oil and deep-fry for 3–4 minutes until golden brown on all sides. Remove from the hot oil and drain on paper towels. Serve the fritters hot with a dipping bowl of Sweet Mango and Tomato Chutney on the side. Serves 6 Preparation time: 30 mins + time for making chutney Cooking time: 5 mins per batch

Snacks and Appetisers 11

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Egg Pakoras Oil, for deep-frying 8 hard-boiled eggs, peeled and halved lengthwise 1 portion Mint or Coriander Chutney (page 7) Batter 100 g (1/2 cup) channa or chickpea flour 1 tablespoon rice flour 1/ teaspoon turmeric 2 powder 1/ teaspoon baking 2 powder 1/ teaspoon salt 2 1 clove garlic, minced 1 cm (1/2 in) fresh ginger root, peeled and minced 1 red finger-length chilli, deseeded and ground in a mortar 185 ml (3/4 cup) water 1/ teaspoon cumin seeds 4 1/ teaspoon ajwain seeds 4 1/ teaspoon meat curry 2 powder 1/ teaspoon asafoetida 4 powder (optional) 1 stalk coriander leaves, chopped

1 Prepare the Mint or Coriander Chutney following the recipe on page 7. 2 To make the Batter, combine all the ingredients in a mixing bowl and mix to form a smooth, thick Batter. Allow the Batter to stand for 15 minutes. 3 Heat the oil in a wok over medium heat until hot. Dip the egg halves into the Batter, turning to coat well, then deep-fry them until light golden brown on all sides, 3 to 4 minutes. Remove from the hot oil and drain on paper towels. Serve hot with a dipping bowl of Mint or Coriander Chutney on the side. Serves 4 Preparation time: 20 mins + time for making chutney and hard-boiled eggs + 15 mins to stand Cooking time: 20 mins

Snacks and Appetisers 13

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Vegetarian Patties 4 tablespoons fresh or frozen peas 150 g (1 cup) fresh or frozen corn kernels 1 medium potato, peeled and coarsely grated 2 slices bread, crusts removed 2 tablespoons oil 2 onions, diced 1 to 2 green finger-length chillies, deseeded and minced 2 cloves garlic, minced 2 cm (3/4 in) fresh ginger root, peeled and minced 1/ teaspoon turmeric 2 powder 3/ teaspoon garam 4 masala 1 teaspoon salt 2 stalks coriander leaves, chopped 1/ teaspoon dried mango 4 powder (amchur) Oil, for deep-frying 1 portion Sweet and Sour Tamarind Sauce (page 7), for dipping

14 Snacks and Appetisers

1 Prepare the Sweet and Sour Tamarind Sauce following the recipe on page 7. 2 Cover the peas and corn with water in a saucepan and boil for 5 minutes until cooked. Drain and set aside to cool in a mixing bowl. When cooled, mash the corn and peas to a smooth paste. Add the grated potato and mix well. 3 Soak the bread in water for 5 minutes, then squeeze out as much moisture as possible. Mash the soft bread and add to the mixing bowl with the grated potato. 4 Heat the oil in a skillet over medium heat and stir-fry the onion, chilli, garlic and ginger until fragrant, 1–2 minutes. Remove from the heat and set aside to cool. 5 Add the stir-fried mixture and all the other ingredients, except the oil and dipping sauce, to the mashed ingredients in the mixing bowl. Mix well and chill in the refrigerator for 20 minutes. 6 Heat the oil in a wok over medium heat. Divide the chilled mixture into 10 equal portions. Roll each portion into a ball and flatten it into a patty, pressing firmly with the hands so it doesn’t fall apart. In batches, deep-fry the patties until golden brown on both sides, 3–5 minutes. Remove from the hot oil and drain on paper towels. Serve hot with a dipping bowl of Sweet and Sour Tamarind Sauce on the side. Makes 10 patties Preparation time: 45 mins + 20 mins to chill Cooking time: 25 mins

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Chicken Pilau 300 g (11/2 cups) uncooked basmati rice or other long-grain rice 500 g (1 lb) boneless chicken meat 2 tablespoons ghee, or melted butter 3 cloves 1 cinnamon stick 2 cardamom pods 2 bay leaves 2 onions, diced 3 stalks coriander leaves, chopped 625 ml (21/2 cups) water 11/2 teaspoons salt Spice Paste 2 teaspoons cumin seeds 1 tablespoon coriander seeds 1/ teaspoon black 4 peppercorns 1/ tablespoon turmeric 2 powder 3 cm (1 in) fresh ginger root, peeled and sliced 4 green finger-length chillies, deseeded 3 cloves garlic, peeled 40 g (1 cup) mint leaves, or 1 bunch mint leaves (about 40 leaves) 125 ml (1/2 cup) yogurt

16 Rice and Noodles

1 Wash the uncooked rice grains in a couple of changes of water and leave to soak for 30 minutes, then drain well in a sieve. 2 Wash and skin the chicken, then cut into bite-sized pieces. Set aside. 3 To make the Spice Paste, grind all the ingredients to a smooth paste in a blender. 4 Heat the ghee or butter in a wok over medium heat and stir-fry the cloves, cinnamon, cardamom pods and bay leaves for 2 minutes until aromatic. Add the onions and stir-fry for 2 more minutes until transparent, then add the Spice Paste and stir-fry for 1 minute. 5 Add the chicken and stir-fry until it changes color, 3–5 minutes. Add all the other ingredients, mix well and bring the mixture to a boil. Reduce the heat to low, cover and simmer for 15–20 minutes until the rice and chicken are cooked. Remove from the heat, serve hot with a pickle or chutney of your choice. Serves 4–6 Preparation time: 40 mins + 30 mins to soak Cooking time: 30 mins

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Chicken Briyani 1 fresh chicken 3 tablespoons ghee, or melted butter 60 g (1/4 cup) blanched almonds 3 tablespoons raisins 300 g (10 oz) baby potatoes, peeled and halved 4 onions, diced 8 cloves garlic, minced 3 cm (1 in) fresh ginger, peeled and diced 4 green finger-length chillies, halved lengthwise 3 ripe tomatoes, blanched, peeled and diced

1 teaspoon salt, or to taste 3/ teaspoon freshly 4 ground black pepper 100 ml (2/5 cup) yogurt 1/ teaspoon turmeric 2 powder 1/ tablespoon cumin 2 powder 1/ teaspoon cardamom 2 powder 1 teaspoon cinnamon powder 1 teaspoon garam masala 20 mint leaves, chopped 1 portion Fried Okra in Yogurt Sauce (page 24), to serve (optional)

Briyani Rice 2 teaspoons ghee 1 cinnamon stick 5 cardamom pods 5 cloves 1 tablespoon grated ginger 1 onion, diced 300 g (11/2 cups) uncooked basmati rice, washed and drained Pinch of saffron 11/2 tablespoons rose water or 1 teaspoon rose essence 11/2 teaspoons salt 500 ml (2 cups) chicken stock

1 Wash and clean the chicken, then cut it into serving pieces. Set aside. 2 Heat a little of the ghee or butter in a skillet over medium heat and stir-fry the almonds until golden brown, 2–3 minutes. Remove and drain on paper towels. In the same pan, stir-fry the raisins for a few seconds until they puff up, followed by the baby potatoes until golden brown, about 4 minutes. Remove and drain. 3 Heat the remaining ghee or butter in a large pan over medium heat and stir-fry the onion, garlic and ginger until soft, 2–3 minutes. Add the chilli and tomato, and stir-fry until tender, 2–3 minutes. Season with the salt and pepper. Stir in the yogurt, turmeric and cumin, and simmer for 3 minutes. Reduce the heat to low, add the cardamom, cinnamon, garam masala and mint leaves, mix well, cover and simmer for 4 minutes, stirring occasionally until the oil separates. Add a little hot water as needed. Increase the heat to medium, add the chicken and stir to coat well, about 2 minutes. Reduce the heat to low, cover and simmer for 15–20 minutes. Remove the cover, cook for 5 more minutes until the gravy is thickened. Remove from the heat. 4 To make the Briyani Rice, heat the ghee in a wok over medium heat and stir-fry the cinnamon, cardamom and cloves until aromatic, about 1 minute. Add the ginger and onion, and stir-fry for 1 more minute until the onion is browned. Add the rice and mix well. Add the cooked chicken and all the other ingredients and bring to a boil. Reduce the heat to low, cover the wok tightly and simmer for about 20 minutes until the rice is light and fluffy. Remove the Briyani Rice from the heat, garnish with the fried almonds, raisins and potatoes, and serve hot with the Fried Okra in Yogurt Sauce, if preferred. Serves 6

Preparation time: 1 hour

Cooking time: 45 mins Rice and Noodles 19

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Spicy Cashew Rice 2 tablespoons ghee, or melted butter 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1 onion, thinly sliced 2 sprigs curry leaves 225 g (11/2 cups) fresh or frozen peas 600 g (6 cups) cooked and cooled white rice 80 g (2/3 cup) cashew nuts, fried or roasted until golden brown, to serve Sprigs of coriander leaves, to garnish Spice Paste 3 green finger-length chillies, deseeded 4 cloves garlic 3 cm (1 in) fresh ginger root, peeled and sliced 2 tablespoons chopped mint leaves 3 tablespoons water 1 tablespoon curry powder 11/2 teaspoons salt

20 Rice and Noodles

1 Prepare the Spice Paste by grinding all the ingredients, except the curry powder and salt, to a smooth paste in a blender. Transfer to a bowl, add the curry powder and salt, and mix well. Set aside. 2 Heat the ghee or butter in a pan over medium heat and stir-fry the mustard and cumin seeds until fragrant, 1–2 minutes. Add the onion and curry leaves, and stir-fry for 2 more minutes until the onion is soft and light brown. Add the Spice Paste and bring the mixture to a boil. Reduce the heat to low and simmer uncovered until the oil separates, 2–3 minutes. 3 Add the peas, increase the heat to medium and stir-fry for 2–3 minutes until tender. Finally add the cooked rice and toss until heated through and well blended. Stir in the cashew nuts and remove from the heat. Transfer to a serving platter, garnish with coriander leaves and serve hot. Serves 6–8 Preparation time: 30 mins Cooking time: 15 mins

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Stir-fried Beehoon with Curried Prawns (Briyani Beehoon) 500 g (1 lb) large prawns, peeled and deveined 11/2 tablespoons ghee 1 cinnamon stick 4 cardamom pods or 1/2 teaspoon cardamom powder 4 cloves 1 onion, minced 1 sprig curry leaves 1 finger-length chilli, halved lengthwise 1 ripe tomato, deseeded and diced 1 tablespoon raisins, to serve 60 g (1/2 cup) cashew nuts, roasted until golden brown, to serve

Marinade 6 cloves garlic, crushed to make 2 tablespoons paste 1 tablespoon grated ginger 11/2 tablespoons fish curry powder 1/ teaspoon sugar 2 11/2 tablespoons yogurt 1/ teaspoon salt 2 1 tablespoon mint leaves 1 tablespoon minced coriander leaves Stir-fried Beehoon 1 tablespoon ghee 3 cardamom pods 3 cloves

1/ teaspoon 2

fennel, coarsely pounded in a mortar 3 cloves garlic, smashed 1 finger-length chilli, deseeded and sliced 11/2 cm (1/2 in) fresh ginger root, peeled and minced 60 ml (1/4 cup) yogurt 185 ml (3/4 cups) chicken stock 1/ teaspoon yellow 2 coloring (optional) 1 teaspoon salt, or to taste 300 g (10 oz) dried rice vermicelli, soaked for 30 minutes, then drained

1 Marinate the prawns first by combining the Marinade ingredients with the prawns and mixing well. Allow to marinate for 15 minutes. 2 Meanwhile prepare the Stir-fried Beehoon. Heat the ghee in a wok over medium heat and stir-fry the cardamom, cloves and fennel until fragrant, 1–2 minutes. Add the garlic, chilli and ginger, and continue to stir-fry for 1 more minute. Pour in the yogurt, chicken stock and coloring (if using), and season with the salt. Bring the mixture to a boil, then add the noodles and toss until the gravy is absorbed, about 3 minutes. You may add more stock or water if the noodles are too dry. Remove from the heat and set aside. 3 To cook the prawns, heat the ghee in a wok over medium heat and stir-fry the cinnamon, cardamom and cloves until fragrant, 1–2 minutes. Add the onion, curry leaves and chilli, and continue to stir-fry for 1–2 more minutes until the onion turns golden brown. Add the tomato and stir-fry until soft, then stir in the prawns and the Marinade. Simmer uncovered for 2–3 minutes until the prawns are just cooked and the gravy is thick. Turn off the heat, return the cooked noodles to the wok and mix well. Transfer to a serving platter, spread the raisins and cashew nuts on top, and serve hot. Serves 6 Preparation time: 45 mins + 15 mins to marinate Cooking time: 20 mins

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Paratha 600 g (4 cups) whole wheat (atta) flour, sifted 2 teaspoons salt 1/ teaspoon sugar 2 (optional) 250 ml (1 cup) warm water 125 ml (1/2 cup) oil, or ghee Makes about 10 pieces Preparation time: 30 mins + 45 mins to stand Cooking time: 30 mins

24

1 Combine the flour, salt and sugar (if using) in a mixing bowl. Gradually pour in the warm water and mix into a soft dough. Flour your hands and knead the dough until it no longer sticks to your hand. Divide the dough into 10 equal portions, cover with a damp cloth and allow to stand for 30 minutes. 2 On a well-oiled tabletop, take a portion of the dough and spread a little oil or ghee on top. Flatten it with your palm, then pick it up by the edges and swirl in circular motion to spread it out as wide and as thin as possible. Fold the dough in half, brush the surface with a little oil and fold it in half again to form a curled ball. Set the dough aside for 5 minutes, then repeat the swirling process to trap more air in the dough. Continue with all the other portions of dough. 3 Just before frying, flatten each dough with your palm, then shape it into a flat circle with a rolling pin. Oil a griddle or skillet and fry the dough circles until golden brown on both sides, 3–5 minutes. Serve hot with curry or chutney.

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Garlic Naan 1 tablespoon minced garlic 11/2 tablespoons ghee, or melted butter 1 tablespoon sesame seeds Chopped coriander leaves, to garnish Dough 11/2 teaspoons instant yeast 2 tablespoons warm water 300 g (2 cups) flour, sifted 125 ml (1/2 cup) milk 1 egg, beaten 1 teaspoon sugar 2 teaspoons ghee, or melted butter 1/ teaspoon salt 2

1 To make the Dough, dissolve the yeast in the warm water in a mixing bowl and set aside for 10 minutes until frothy. Stir in all the other ingredients and mix into a soft dough. Flour you hands and on a floured surface, knead the Dough for 10 minutes until smooth and pliable. Cover with a damp cloth and allow it to stand until it doubles in size, about 1 hour. 2 Punch down the Dough and knead in 11/2 teaspoons of the garlic. Divide into 4 equal portions, cover with a damp cloth and set aside again for the Dough to double in size, about 30 minutes. 3 Preheat the oven to 190 °C (375 °F). Using a rolling pin, roll out each portion into a thin circle and brush a little ghee or butter on both sides. Sprinkle some sesame seeds and the remaining garlic on top and bake for 5–10 minutes or until brown specks appear. Garnish with coriander leaves. Makes 4 naan Preparation time: 30 mins + 1 hour 40 mins to stand Cooking time: 10 mins

Breads 25

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Okra in Yogurt Sauce 300 g (10 oz) okra Oil, for deep-frying 500 ml (2 cups) yogurt, lightly beaten 2 green finger-length chillies, deseeded and diced 3 tablespoons freshly squeezed lime juice 1 teaspoon salt Spice Mixture 2 tablespoons oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1/ teaspoon asafoetida 2 powder 1/ teaspoon turmeric 2 powder

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1 Wash the okra and discard the stalks. Slice them into short lengths. 2 Heat the oil in a wok over high heat until hot. In batches, deep-fry the okra for about 3 minutes until golden brown and crisp. Remove from the hot oil and drain on paper towels. Set aside. 3 Combine the yogurt, chilli, lime juice and salt in a bowl and mix well. Set aside. 4 Make the Spice Mixture by heating the oil in a skillet over medium heat and stir-frying the mustard and cumin seeds until the mustard seeds pop, about 1 minute. Add the asafoetida and turmeric, and continue to stirfry over low heat for 5 seconds. Remove from the heat. 5 Combine the Spice Mixture and seasoned yogurt and mix well. Chill in the refrigerator for 30 minutes. To serve, add the okra to the chilled yogurt sauce and mix well. Serves 4 Preparation time: 15 mins + 30 mins to chill Cooking time: 15 mins

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Creamed Corn and Bell Pepper 2 tablespoons ghee, or butter 1 teaspoon cumin seeds 1 green finger-length chilli, deseeded and diced 3 cloves garlic, crushed to make 2 teaspoons paste 2 teaspoons grated ginger 2 tablespoons flour 300 g (2 cups) fresh or frozen corn kernels 2 bell peppers, deseeded and diced 500 ml (2 cups) milk 1 teaspoon sugar 11/2 teaspoons salt

1 Heat the ghee or butter in a wok or saucepan over medium heat and stir-fry the cumin seeds until they crackle, about 1 minute. Add the chilli, ginger and garlic, and continue to stir-fry for 1 more minute. Add the flour and stir-fry over very low heat for 2 minutes, then add the corn and diced bell pepper, and stir to mix well. 2 Gradually drizzle the milk into the pan, constantly stirring to prevent lumps from forming. Simmer uncovered over medium heat until the mixture thickens, about 7 minutes. Season with the sugar and salt, and remove from the heat. Serve immediately with steamed rice. Serves 6 Preparation time: 20 mins Cooking time: 15 mins

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Mixed Vegetable Curry 100 g (1/2 cup) tur dal, washed and drained 5 cloves garlic, peeled and left whole 1 green finger-length chilli, halved lengthwise 1 teaspoon turmeric powder 2 ripe tomatoes, diced 750 ml (3 cups) water 3 tablespoons tamarind pulp, mashed in 250 ml (1 cup) water and strained to obtain juice 1/ small cabbage (500 g/1 lb), thinly sliced 2 150 g (1 cup) fresh or frozen peas 1/ teaspoon chilli powder 2 1 teaspoon cumin powder 11/2 teaspoons salt, or to taste 1/ teaspoon sugar 2 11/2 tablespoons oil 1 teaspoon mustard seeds 2 dried red chillies, deseeded and cut into short lengths 1 onion, thinly sliced 2 sprigs curry leaves 1/ teaspoon asafoetida powder 2

1 Place the dal, garlic, chilli, turmeric, tomato and water in a large pot and bring to a boil. Reduce the heat to medium and simmer uncovered for 20 minutes, stirring constantly to prevent the dal from sticking to the pan, until the dal becomes very soft. Add the tamarind juice, cabbage, peas, chilli, cumin, salt and sugar, and mix well, then simmer for 5 more minutes. 2 Meanwhile, heat the oil in a skillet over medium heat and stir-fry the mustard seeds and dry chilli for 1–2 minutes until the mustard seeds stop crackling. Add the onion, curry leaves and asafoetida, and stir-fry until the onion is browned, 2–3 minutes. Remove from the heat, add to the simmering curry and continue to simmer for 5 more minutes. Remove from the heat, transfer to a serving bowl and serve with steamed rice. Serves 6 Preparation time: 20 mins Cooking time: 30 mins

28 Vegetables

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Tandoori Baked Fish 1 kg (2 lbs) fresh pomfret, snapper or tuna 1 teaspoon salt 2 tablespoons freshly squeezed lime juice 185 ml (3/4 cup) yogurt 1 teaspoon chilli powder 1 teaspoon coriander powder 1 teaspoon garam masala 3 cloves garlic, crushed to make 1 tablespoon paste 2 teaspoons grated ginger 1 teaspoon salt 2 tablespoons channa flour 1/ teaspoon ajwain seeds 2 2 tablespoons ghee, or melted butter 1 onion, cut into rings, to garnish 2 lemons, cut into wedges, to serve

1 Gut and clean the fish, then pat dry with a clean cloth. Use a sharp knife to cut deep, angled slits into both sides of the fish. Rub the salt and lime juice into the slits and set aside for 10 minutes. 2 Combine all the other ingredients, except the onion rings and lemon wedges, in a wide baking dish. Place the fish in the dish and coat it well with the yogurt mixture. Leave the fish to marinate in the refrigerator for 2 hours, turning it over several times to evenly coat it with the yogurt mixture. 3 Preheat the oven to 200 °C (400 °F). Place the fish on a greased metal rack in the oven above a roasting pan to catch the drippings. Bake for 20–30 minutes until browned and cooked. Garnish with the onion rings and serve with the lemon wedges. Serves 4–6 Preparation time: 25 mins + 2 hours 10 mins to marinate Cooking time: 30 mins

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Curried Fried Fish Fillets 500 g (1 lb) fish fillets 3 tablespoons flour 3 tablespoons oil 3 tablespoons mustard or cooking oil 3 bay leaves 5 cardamom pods 1 cinnamon stick 2 tablespoons grated ginger 6 cloves garlic, crushed to make 2 tablespoons paste 2 onions, diced 2 teaspoons chilli powder 2 teaspoons cumin powder 1 teaspoon turmeric powder 1/ teaspoon fenugreek powder 4 1 teaspoon coarsely ground black mustard seeds 250 ml (1 cup) yogurt 11/2 teaspoons salt 1 teaspoon sugar

1 Gently dredge the fish fillets in the flour and shake off the excess flour. Set aside. 2 Heat the oil in a skillet over medium heat and fry the coated fish until light golden brown on both sides, about 2 minutes. Remove from the pan and drain on paper towels. 3 Heat the mustard oil in a wok over medium heat and stir-fry the bay leaves, cardamom pods and cinnamon until fragrant, about 1 minute. Add the ginger, garlic and onion, and stir-fry until the onion is light brown, about 3 minutes. Combine the spice powders with the yogurt in a bowl and mix well. Add this mixture to the pan and cook over low heat for about 2 minutes until the oil separates from the mixture. Season with the salt and sugar. 4 Add the fried fish, reduce the heat to very low and simmer covered for about 5 minutes. Remove from the heat and serve hot with steamed rice. Serves 4 Preparation time: 20 mins Cooking time: 15 mins

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Fish Head Curry 2 tablespoons oil 1/ teaspoon mustard 2 seeds 1/ teaspoon cumin seeds 2 1 teaspoon fenugreek 1 onion, thinly sliced 2 sprigs curry leaves 150 g (1/2 cup) tamarind pulp, mashed in 250 ml (1 cup) water and strained to obtain juice 11/2 litres (6 cups) water 2 unripe mangoes, peeled, pitted and diced 2 long eggplants, cut into chunks 1 fish head (about 1 kg/2 lbs), halved and cleaned or 700 g (11/2 lbs) fish steaks 1 teaspoon salt, or to taste 3 tablespoons chopped coriander leaves, to garnish Spice Paste 150 g (11/2 cups) freshly grated coconut 10 cloves garlic 3 cm (1 in) fresh ginger root, peeled and sliced 1 onion, peeled and quartered 1 finger-length chilli, deseeded 250 ml (1 cup) water 100 g (1/2 cup) fish curry powder 11/2 teaspoons salt

34 Fish

1 Prepare the Spice Paste by grinding the coconut, garlic, ginger, onion, chilli and water to a smooth paste in a blender. Transfer to a bowl, combine with the curry powder and salt, and mix well. Set aside. 2 Heat the oil in a wok over medium heat and stir-fry the mustard seeds, cumin seeds and fenugreek until fragrant, 1–2 minutes. Add the onion and curry leaves and stir-fry until tender and golden brown, another 1–2 minutes. Add the Spice Paste, reduce the heat to low and stir-fry until the oil separates. 3 Increase the heat to medium, pour in the tamarind juice and water, mix well and bring the mixture to a boil, then simmer uncovered for about 5 minutes. Add the mango and eggplant, and continue to simmer until tender. Gently place the fish head into the curry and simmer for 3–5 minutes, turning over once, until the fish is cooked. Season with the salt and remove from the heat. Transfer the curry to a serving platter, garnish with coriander leaves and serve with steamed rice. Serves 4–6 Preparation time: 45 mins Cooking time: 25 mins

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Curried Fish Steaks 750 g (11/2 lbs) white fish steaks 6 cloves garlic, crushed to make 2 tablespoons paste 2 tablespoons grated ginger 1 teaspoon turmeric powder 1 teaspoon salt 5 tablespoons oil 1 teaspoon cumin seeds 1 teaspoon fennel seeds 1 onion, thinly sliced 2 green finger-length chillies, deseeded and sliced 2 sprigs curry leaves 2 ripe tomatoes, diced 125 ml (1/2 cup) yogurt 2 tablespoons fish curry powder 1/ teaspoon salt 2 2 tablespoons minced coriander leaves 1/ lime, to serve 2

1 Rinse the fish steaks and drain. Combine the garlic paste, ginger, turmeric powder and salt in a large bowl and mix well. Place the fish steaks into the bowl and coat them well with the spice mixture. 2 Heat 3 tablespoons of the oil in a wok or skillet over medium heat. Fry the coated fish steaks on both sides until crispy and golden brown, 3–5 minutes. Remove from the pan and drain on paper towels. 3 Heat the remaining oil in another wok or skillet over medium heat and stir-fry the cumin and fennel seeds until fragrant, 1–2 minutes. Add the onion, chilli, curry leaves and tomato, and stir-fry for 2 more minutes until soft. Add the yogurt, curry powder, salt and coriander leaves, mix well and bring to a boil. Reduce the heat to low and simmer uncovered for about 2 minutes until the oil separates. 4 Return the fried fish steaks to the pan and mix to coat them well with the spices. Continue to simmer for 2–3 more minutes until the sauce thickens, then remove from the heat. Transfer to a serving platter, squeeze the lime juice over the fish and serve with steamed rice. Serves 4–6 Preparation time: 20 mins Cooking time: 15 mins

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Potato and Omelette Curry 4 eggs, lightly beaten 1/ teaspoon salt 4 1/ teaspoon freshly 4 ground black pepper 1 teaspoon ghee, or butter 3 tablespoons oil 11/2 teaspoons fennel seeds, coarsely ground 5 cardamom pods 2 bay leaves 1 finger-length chilli, halved lengthwise 2 onions, diced 2 sprigs curry leaves 500 ml (2 cups) thin coconut milk 2 medium potatoes, peeled and quartered 1 carrot, peeled and cubed 1 teaspoon salt, or to taste 125 ml (1/2 cup) thick coconut milk 2 stalks coriander leaves, chopped Spice Paste 10 blanched almonds 2 ripe tomatoes, halved 125 ml (1/2 cup) water 1 teaspoon turmeric powder 2 teaspoons cumin powder 3 tablespoons coriander powder 11/2 teaspoons chilli powder 6 cloves garlic, crushed to make 2 tablespoons paste 3 tablespoons grated ginger

38 Eggs

1 Season the beaten egg with the salt and pepper. Heat a skillet over medium heat and lightly grease with 1/2 teaspoon of the ghee or butter. Add half of the egg mixture and cook for 1 minute until the egg sets. Flip the omelette over and cook on the other side until golden brown. Transfer to a plate and continue with the remaining egg mixture to make another omelette. Cut the omelettes into quarters. 2 Prepare the Spice Paste by grinding the almonds, tomatoes and water in a blender until smooth. Transfer to a large bowl, add all the other ingredients and mix well. Set aside. 3 Heat the oil in a wok over medium heat and stir-fry the fennel seeds and cardamom pods for 1 minute. Add the bay leaves, chilli, onion and curry leaves, and stirfry until the onion turns golden brown, 2–3 minutes. Reduce the heat to low, add the Spice Paste and gently stir-fry for 3–5 minutes until the oil separates from the mixture. 4 Add the thin coconut milk, potato, carrot and salt, and mix well. Increase the heat to medium, cover and simmer for about 5 minutes until the vegetables are cooked. Add the omelettes and continue to simmer for 2 more minutes. Finally add the thick coconut milk and coriander leaves, and bring to a boil, stirring constantly. Remove from the heat and serve immediately with steamed rice or bread. Serves 4–6 Preparation time: 30 mins Cooking time: 20 mins

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Stuffed Chicken Breasts 4 chicken breasts (about 700 g /11/2 lbs in all) Marinade 1 tablespoon grated ginger 3 cloves garlic, crushed to make 1 tablespoon paste 1 teaspoon chilli powder 3 tablespoons freshly squeeze lime juice 2 tablespoons yogurt 1 teaspoon salt

Filling 150 g (5 oz) Homemade Paneer (page 6) 3 green finger-length chillies, deseeded and diced 2 stalks coriander leaves, chopped 1 teaspoon caraway seeds 40 g (1/3 cup) cashew nuts, chopped 2 canned pineapple rings, drained and chopped 1/ teaspoon salt 2

Serves 4 Preparation time: 1 hour + 30 mins to marinate + 15 mins to chill Cooking time: 25 mins

Gravy 11/2 tablespoons ghee, or melted butter 8 cardamom pods, bruised 5 bay leaves 2 tablespoons grated ginger 9 cloves garlic, crushed to make 3 tablespoons paste 1 onion, peeled and grated 3 tablespoons ground almonds 200 ml (3/4 cup) yogurt 1 litre (4 cups) chicken stock 1 teaspoon salt Pinch of saffron 3 tablespoons cream 1 teaspoon garam masala

1 Remove the skins from the chicken and make a deep slit along the thick edge of each chicken breast to form a pocket. 2 To make the Marinade, combine all the ingredients in a bowl and mix well. Rub the Marinade into the chicken and the pockets, and set aside to marinate for at least 30 minutes. 3 To make the Filling, combine all the ingredients in a bowl and divide it into 4 equal portions. Spoon 1 portion of the Filling into the pocket of each chicken breast. Chill in the refrigerator for 15 minutes, then grill the stuffed breasts on a pan grill or under a broiler for 5 minutes on each side. Set aside. 4 To make the Gravy, heat the ghee or butter in a saucepan over medium heat and stir-fry the cardamom pods and bay leaves for 1 minute. Add the ginger, garlic paste and onion, and stir-fry over low heat for 5 minutes until fragrant. Add all the other ingredients, except the cream and garam masala, and bring to a boil. Reduce the heat to low and simmer for 5 minutes. 5 Add the grilled chicken breasts to the pan, coat them well with the Gravy and cook over low heat for about 8 minutes. Swirl in the cream and garam masala, and turn off the heat. Transfer to a serving platter and serve immediately with hot fluffy steamed rice. Homemade Paneer can be prepared in advance following the recipe on page 6, and refrigerate until ready to use. 40 Poultry

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Pepper Chicken 1 fresh chicken 2 tablespoons oil 1 teaspoon mustard seeds 3 dried red chillies, broken into several pieces 2 teaspoons fennel seeds, coarsely ground 3 onions, diced 2 ripe tomatoes, flesh diced 2 tablespoons grated ginger 8 cloves garlic, coarsely crushed 1 teaspoon turmeric powder 1 tablespoon black peppercorns, coarsely ground in a mortar 1 teaspoon cumin powder 1 teaspoon salt

1 Wash and clean the chicken, then skin and cut it into bite-sized pieces. Set aside. 2 Heat the oil in a wok over medium heat. Stir-fry the mustard seeds until they stop spluttering, then add the dried chilli and fennel, and stir-fry until fragrant, 1–2 minutes. Add the onion and stir-fry for 2 more minutes, then add the tomato and stir-fry until soft. 3 Finally add all the other ingredients to the pan and mix well. Reduce the heat to low, cover and cook for 5–10 minutes, stirring occasionally, until the chicken is tender and the gravy thickens. Remove from the heat, transfer to a serving platter and serve immediately with steamed rice. Serves 6–8 Preparation time: 20 mins Cooking time: 15 mins

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Chicken Korma 1 fresh chicken 2 tablespoons oil 2 bay leaves 5 cardamom pods 1 cinnamon stick 5 cloves 1 onion, diced 1 green finger-length chilli, halved lengthwise 750 ml (3 cups) thin coconut milk 2 large or 3 medium potatoes, peeled and quartered 11/2 teaspoons salt 250 ml (1 cup) thick coconut milk Spice Paste 15 blanched almonds 5 cashew nuts 6 cardamom pods 1 tablespoon white peppercorns 1 tablespoon coriander seeds 1 teaspoon fennel seeds 3 cm (1 in) fresh ginger root, peeled and sliced 5 green finger-length chillies, deseeded 2 onions 7 cloves garlic, peeled 1 bunch (40 g) coriander leaves 3 ripe tomatoes, halved 125 ml (1/2 cup) yogurt 125 ml (1/2 cup) water

44 Poultry

1 Wash and clean the chicken, then skin and cut it into 12 pieces. Set aside. 2 Grind the Spice Paste ingredients in a blender until smooth. Heat the oil in a pot over medium heat and stir-fry the bay leaves, cardamom pods, cinnamon and cloves until fragrant, 1–2 minute. Add the onion and chilli, and stir-fry for 2 more minutes until the onion is golden brown. 3 Add the Spice Paste and stir-fry the mixture over low heat for 3 minutes until the oil separates from the mixture. Add the thin coconut milk, chicken and potato, and season with the salt. Stir, cover and cook over medium heat for about 20 minutes until the chicken is cooked. 4 Add the thick coconut milk, mix well and bring to a boil for about 2 minutes. Remove from the heat and serve immediately with steamed rice or bread. Serves 6 Preparation time: 45 mins Cooking time: 30 mins

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Masala Chicken 1 fresh chicken 3 tablespoons oil 5 tablespoons semolina flour (see note) 10 blanched almonds 5 cloves 1 cinnamon stick 8 cardamom pods 1/ teaspoon black 2 peppercorns 2 tablespoons coriander seeds 1 teaspoon cumin seeds 3 onions, diced 3 tablespoons tomato paste, mixed with 250 ml (1 cup) water 1/ tablespoon salt 2 Marinade 250 ml (1 cup) yogurt, beaten 1 teaspoon turmeric powder 1 teaspoon meat chilli powder 10 green finger-length chillies, deseeded and pounded to make 3 tablespoons paste 3 cloves garlic, crushed to make 1 tablespoon paste 1 tablespoon grated ginger

1 Wash and clean the chicken, then skin and cut it into 12 serving pieces. Make shallow incisions in the fleshy parts of the chicken. 2 Place all the Marinade ingredients in a large bowl and mix well. Add the chicken pieces and rub the Marinade into the chicken. Set aside to marinate for at least 1 hour. 3 Heat 1 tablespoon of the oil in a skillet over very low heat and stir-fry the semolina, almonds, cloves, cinnamon, cardamom, peppercorns, coriander and cumin until fragrant, about 10 minutes. Remove from the heat and set aside to cool, then grind in a spice mill or mortar until fine. 4 Heat 1 tablespoon of the oil over low heat and stir-fry the onion until golden brown, 3–5 minutes. Remove from the heat, set aside to cool, then grind to a paste in a mortar. 5 Heat the remaining oil in a pan over medium heat, add the chicken, ground spice and fried onion paste, and stir-fry for 3–5 minutes until the chicken turns colour. Add the diluted tomato paste, mix well and bring to a boil. Season with the salt and simmer covered for about 10 minutes, stirring occasionally until the chicken is cooked. Remove the cover and simmer for 2 more minutes until the gravy thickens. Remove from the heat and serve hot with steamed rice. Semolina flour is coarsely ground durum wheat, a variety of glutinous, hard wheat. If unavailable, use 2 tablespoons of rice flour instead. Serves 6–8 Preparation time: 30 mins + 1 hour to marinate Cooking time: 35 mins

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Tandoori Chicken 1 fresh chicken Tomato slices, to serve Onion rings, to serve Lime wedges, to serve 1 portion Mint and Coriander Chutney (page 7) Tandoori Marinade 6 cloves garlic, crushed to make 2 tablespoons paste 2 tablespoons grated fresh ginger 250 ml (1 cup) yogurt 3 tablespoons freshly squeezed lemon juice 2 teaspoons garam masala 1 teaspoon salt 1 teaspoon meat chilli powder 1 teaspoon ground cumin 1 tablespoon butter, ghee or olive oil

1 Wash and clean the chicken, then skin and cut it into serving pieces. Set aside. 2 Combine the Tandoori Marinade ingredients in a bowl and mix well. Set aside. 3 Using a sharp knife, make shallow incisions in the chicken meat. Rub the lemon juice and garam masala into the chicken pieces, making sure that they are well coated. Then coat the chicken with the Tandoori Marinade. Marinate the chicken in the refrigerator overnight. 4 Prepare the Mint and Coriander Chutney following the recipe on page 7. Set aside. 5 Preheat the oven to 200 °C (400 °F). Place the marinated chicken in a baking pan and roast for about 30 minutes until cooked; turning and basting with the Tandoori Marinade a few times while roasting. Alternatively, you may roast the chicken on a barbecue. Serve the chicken with fresh tomato slices, onion rings and lime wedges, and a dipping bowl of Mint and Coriander Chutney on the side. You can also prepare this delicious dish by using the readymade Tandoori Marinade obtainable from Indian grocery stores. Combine 250 ml (1 cup) of yogurt with the amount of readymade Tandoori Marinade as instructed on the packet, then apply the marinade to the chicken and then roast it as instructed.

Serves 4–6 Preparation time: 15 mins + overnight to marinate Cooking time: 30 mins

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Fragrant Lamb Curry 3 cm (1 in) fresh ginger root, peeled and sliced 4 green finger-length chillies, deseeded 2 onions, peeled and halved 6 cloves garlic, peeled 100 g (1 cup) freshly grated coconut 250 ml (1 cup) yogurt 250 ml (1 cup) water 1 teaspoon cumin powder 2 teaspoons chilli powder 2 teaspoons coriander powder 10 cardamom pods, pods cracked open and discarded, seeds ground in a mortar until fine, or 1/2 teaspoon cardamom powder 11/2 teaspoons salt 2 tablespoons freshly squeezed lime juice 750 g (11/2 lbs) lamb, cut into bite-sized cubes 2 tablespoons oil 2 teaspoons fennel seeds, coarsely ground 2 onions, diced 2 ripe tomatoes, diced, or 1 small can peeled tomatoes 3 stalks coriander leaves, chopped

1 Grind the ginger, chillies, onion, garlic, coconut, yogurt and water to a thick, smooth paste in a blender. Transfer to a bowl, add the spice powders, salt and lime juice, and mix well. Add the lamb and stir to coat well with the spice paste. Allow to marinate for 1 hour. 2 Heat the oil in a wok over medium heat and stir-fry the fennel seeds for a few seconds until fragrant. Add the diced onion and tomato, and stir-fry until tender. Stir in the marinated lamb and coriander leaves, reduce the heat to low, cover and simmer for 30–40 minutes until the lamb is tender and the gravy is very thick. Remove from the heat, transfer to a serving platter and serve hot with steamed rice or bread. Serves 4–6 Preparation time: 25 mins + 1 hour to marinate Cooking time: 45 mins

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Curried Lamb Chops 8 lamb chops (about 1 kg/2 lbs in all), fat trimmed off 9 cloves garlic, crushed to make 3 tablespoons paste 5 cm (2 in) fresh ginger root, peeled and coarsely grated 2 ripe tomatoes, blanched, peeled and diced, or one 410-g (16oz) can peeled tomatoes, diced 2 onions, diced 1 tablespoon meat chilli powder 11/2 teaspoons salt 500 ml (2 cups) yogurt 11/2 teaspoons cumin seeds 2 teaspoons garam masala 3 tablespoons freshly squeezed lime juice 3 stalks coriander leaves, chopped

52 Meat

1 Place the lamb chops, garlic, ginger, tomato, onion, chilli powder, salt and yogurt in a a large saucepan and bring to a boil over medium heat. Then reduce the heat to low and cook covered, for 30 minutes until the meat is tender. 2 Dry-fry the cumin seeds in a skillet over low heat, stirring constantly, for 3–5 minutes until fragrant. Remove from the heat and set aside to cool, then grind to a coarse powder. 3 Add the ground cumin, garam masala, lime juice and coriander leaves to the meat. Cook uncovered for 3–5 more minutes until the sauce is thick. Remove from the heat and serve hot with steamed rice or bread. Serves 4–6 Preparation time: 20 mins Cooking time: 40 mins

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Lamb and Cabbage Keema 2 tablespoons oil 1 cinnamon stick 5 cardamom pods 5 cloves 2 bay leaves 2 onions, diced 6 cloves garlic, crushed to make 2 tablespoons garlic paste 4 tablespoons grated ginger 500 ml (2 cups) water 500 g (1 lb) minced lamb or mutton 1/ small cabbage (500 g/1 lb), torn into pieces 2 150 g (1 cup) fresh or frozen peas 1 finger-length green chilli, halved lengthwise, deseeded 4 tablespoons meat curry powder 11/2 teaspoons salt 2 tablespoons minced coriander leaves

1 Heat the oil in a wok over medium heat and stir-fry the cinnamon, cardamom, cloves and bay leaves until fragrant, 1–2 minutes. Add the onion and stir-fry for 2–3 minutes until tender and light golden brown. 2 Add all the other ingredients and stir-fry to combine well. Lower the heat to medium-low, cover and cook for about 20 minutes, stirring occasionally, until the lamb or mutton is cooked and the gravy is thickened. Remove from the heat and transfer to a serving platter. Discard all the whole spices and serve with steamed rice or bread. Serves 6 Preparation time: 20 mins Cooking time: 25 mins

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Lamb Kebabs 500 g (1 lb) lean lamb or mutton, cubed 1 teaspoon turmeric powder 2 teaspoons ground coriander 1 teaspoon chilli powder 1 teaspoon salt 12 wooden skewers, soaked for 1 hour before using Onion rings, to serve Lime wedges, to serve Spice Paste 6 cloves garlic 3 cm (1 in) fresh ginger root, peeled and sliced 2 finger-length green chillies, deseeded 125 ml (1/2 cup) thick coconut milk 1 tablespoon white vinegar 125 g (4 oz) ripe mango pulp 80 g (11/2 cups) coriander leaves 2 teaspoons fennel seeds

1 Prepare the Spice Paste first by grinding all the ingredients to a smooth paste in a blender. Transfer to a mixing bowl, add all the other ingredients, except the onion rings and lime wedges, and mix until well blended. Place in an airtight container and refrigerate overnight. 2 Thread 3 to 4 marinated lamb or mutton cubes onto each wooden skewer. In batches, grill the skewers on a pan grill or under a broiler for 2–3 minutes on each side, until golden brown and cooked. Transfer to serving platters and serve hot with onion rings and lime wedges. Makes 12 skewers Preparation time: 30 mins + overnight to marinate Cooking time: 5 mins per batch

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Mango Lassi 250 g (8 oz) ripe mangoes, peeled and pitted 375 ml (11/2 cups) yogurt 125 ml (1/2 cup) freshly squeezed orange juice 2 tablespoons honey 1/ teaspoon ground 2 cardamom Ice cubes Serves 3 Preparation time: 10 mins

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Combine all the ingredients in a blender and pulse until smooth and frothy. Pour into 3 tall glasses and serve immediately. If preferred, you may replace the mango with ripe papaya to make Papaya Lassi. Combine 300 g (10 oz) of ripe papaya cubes, 250 ml (1 cup) of yogurt, 500 ml (2 cups) of iced water, 2 tablespoons of honey, 1 tablespoon of freshly squeezed lime juice, 1/2 teaspoon of salt, 1/4 teaspoon of black peppercorns, 1 tablespoon of rose water and some ice cubes, and pulse in the blender in the same manner.

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Gulab Jamun 1 litre (4 cups) water 400 g (2 cups) sugar 2 tablespoons rose water or 1 teaspoon rose essence 60 g (1/2 cup) self raising flour, sifted 1 teaspoon baking soda 300 g (11/2 cups) full cream milk powder 100 ml (2/5 cup) evaporated milk 2 teaspoons ghee Oil, for deep-frying Makes 12 Preparation time: 30 mins + 2 hours to soak Cooking time: 15 mins

1 Bring the water to a boil in a saucepan. Add the sugar and stir until the sugar is dissolved. Pour in the rose water or essence and mix well. Remove from the heat and set aside. 2 Combine the self raising flour, baking soda and milk powder in a mixing bowl. Add the evaporated milk, a little at a time and mix the mixture into a thick batter. Lightly grease your hands with ghee and knead the mixture into a soft dough. Pinch off a piece of the dough and roll it into a 21/2-cm (1-in) ball. Continue to make the dough balls until all the dough is used up. 3 Heat the oil in a wok or saucepan. Deep-fry the dough balls over low heat, a few at a time and turning them often, until golden brown on all sides, 3–5 minutes. Remove the deep-fried balls from the hot oil with a slotted spoon and drain, then gently drop them into the syrup. Allow to soak in the syrup for 2 hours. Serve warm or at room temperature.

Desserts 59

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Cardamom Rice Cake 4 cups (800 g) beaten rice flakes (see note) 500 g (11/2 cups) jaggery or shaved palm sugar, chopped (see note) 5 tablespoons sugar 280 ml (1 cup) + 2 tablespoons water 20 cardamom pods, or 1 teaspoon cardamom powder 125 ml (1/2 cup) ghee, or melted butter 3/ teaspoon salt 4 1/ teaspoon ginger 2 powder 25-cm (10-in) square baking pan, lightly greased with ghee or butter 60

1 Dry-fry the rice flakes in a wok over low heat for 3 minutes. Remove and set aside in a deep mixing bowl. 2 If using cardamom pods, remove the seeds from the pods and grind finely in a mortar or grinder. Set aside. 3 Boil the jaggery, sugar and water in a saucepan until the sugars dissolve, about 10 minutes. Strain the syrup into the mixing bowl with the rice flakes. Add the ghee or butter, salt, cardamom and ginger, and mix well. Press the mixture into the greased baking pan and allow to set. Cut into squares or simply scoop and serve. Beaten rice flakes are processed white or brown rice that are beaten to produce rice flakes. Jaggery is the dark coarse unrefined Indian sugar made from concentrated sugarcane juice. Sold in blocks, it crumbles when pressed. Substitute palm sugar or dark brown sugar. Serves 6 Preparation time: 20 mins Cooking time: 15 mins

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Semolina Pineapple Cake 220 g (1 cup) caster sugar 750 ml (3 cups) water 125 ml (1/2 cup) ghee, or melted butter 300 g (11/2 cups) fine semolina flour (see page 47) 1 teaspoon cardamom powder One 410-g (16-oz) can pineapple, drained and chopped 150 g (1 cup) shelled pistachio nuts, chopped One 25-cm (10-in) square baking pan, lightly greased with ghee or butter

1 Boil the sugar and water in a saucepan for 5 minutes to form a thick syrup, then allow to cool in a warm place. 2 Heat the ghee or butter in a heavy saucepan and stir-fry the semolina and cardamom powder over low heat for 5 minutes until it becomes slightly darker, then add the syrup and stir. Cover tightly and simmer for 10–15 minutes until almost all the water has evaporated. By this time, the semolina should be soft. Add the pineapple and pistachio, and mix well. 3 Press the cooked semolina mixture into the baking pan and spread it out evenly. Allow to cool and set. Then cut into squares and serve. If the semolina grains are still uncooked before adding the pineapple, add a little water, cover and cook over low heat until they are soft and cooked through. Serves 6 Preparation time: 20 mins Cooking time: 25 mins Desserts 61

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Sweet Coconut Slices 125 ml (1/2 cup) evaporated milk or cream 60 ml (1/4 cup) sweetened condensed milk 400 g (2 cups) sugar 8 cardamom pods, or 1 teaspoon cardamom powder 500 g (5 cups) freshly grated coconut 1 tablespoon butter 1/ teaspoon salt 4 1 to 2 drops pink or green food colouring (optional) 20-cm (8-in) baking pan, lightly greased with ghee or melted butter

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1 Combine the evaporated milk, condensed milk and sugar in a saucepan and cook over very low heat for about 10 minutes, stirring frequently until the sugar is dissolved. Remove from the heat. 2 If using cardamom pods, bruise the pods, remove the seeds and discard the pods. Grind the cardamom seeds finely in a mortar or grinder. 3 Add the ground cardamom, grated coconut, butter, salt and food colouring (if using) to the milk mixture, and cook over low heat, stirring constantly for about 25 minutes until the mixture is almost dry. Remove from the heat. 4 Press the cooked candy firmly into the greased baking pan and set aside to cool. Slice the coconut into squares or diamonds before it completely hardens. Allow to cool thoroughly before storing in an airtight container. Makes about 12 pieces Preparation time: 15 mins Cooking time: 40 mins

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Banana Coconut Layer Cake 125 g (1 cup) rice flour 1/ tablespoon salt 2 150 g (3/4 cup) dark brown sugar or shaved palm sugar 125 ml (1/2 cup) water 1/ teaspoon cardamom 2 powder 7 medium bananas, peeled and thinly sliced 100 g (1 cup) freshly grated coconut 4 tablespoons ghee, or melted butter Serves 6 Preparation time: 15 mins Cooking time: 30 mins

1 Line a steamer with a muslin cloth, spread the rice flour on top and steam it for 10 minutes. Alternatively, dry-fry the rice flour in a wok for 5–10 minutes over low heat. Set aside to cool thoroughly, then sift the flour into a mixing bowl, removing any lumps. 2 Combine the salt, sugar and water in a bowl and mix well. Drizzle the mixture on top of the flour and then mix until the flour resembles fine breadcrumbs. Add the ground cardamom and mix well. 3 Place 1/3 of the rice flour mixture into a heat-proof casserole dish. Layer 1/2 of the banana slices on top of the flour mixture and top with 1/2 of the grated coconut. Add another layer of the rice flour mixture, banana and coconut, and finish with the final layer of the flour mixture. Drizzle the ghee or butter over the top evenly. 4 Steam the mixture for 30 minutes until cooked. Remove from the heat, slice into the desired shapes, and serve hot.

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Complete List of Recipes Basic Recipes Home-made Paneer 6 Mango and Cucumber Raita 5 Mint or Coriander Chutney 7 Sweet and Sour Tamarind Sauce 7 Sweet Mango and Tomato Chutney 4 Breads Garlic Naan 25 Paratha 24 Desserts Banana Coconut Layer Cake 63 Cardamom Rice Cake 60 Gulab Jamun 59 Mango Lassi 58 Semolina Pineapple Cake 61 Sweet Coconut Slices 62 Eggs Potato and Omelette Curry 38 Fish Curried Fish Steaks 37 Curried Fried Fish Fillets 32 64

Fish Head Curry 34 Tandoori Baked Fish 31 Meat Curried Lamb Chops 52 Fragrant Lamb Curry 51 Lamb and Cabbage Keema 55 Lamb Kebabs 57 Poultry Chicken Korma 44 Masala Chicken 47 Pepper Chicken 43 Stuffed Chicken Breasts 40 Tandoori Chicken 48 Rice and Noodles Briyani Rice 19 Chicken Briyani 19 Chicken Pilau 16 Spicy Cashew Rice 20 Stir-fried Beehoon 23 Stir-fried Beehoon with Curried Prawns 23 Snacks and Appetizers Dal Fritters 10 Egg Pakoras 13 Lamb or Mutton Samosas 8

Vegetable Fritters 11 Vegetarian Patties 14 Vegetables Creamed Corn and Bell Pepper 27 Mixed Vegetable Curry 28 Okra in Yogurt Sauce 26